HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat margarine and peanut butter on medium to high speed for 30 seconds. Add 1/2 cup flour, sugar, brown sugar, egg and vanilla. Beat until mixture is thoroughly combined. Stir in remaining flour. Press dough evenly into a 12 or 14-inch pizza pan, forming a rim around the edge. Bake in a 375° oven for 10 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5 to 8 minutes more or until marshmallows are puffy and lightly browned. Sprinkle with chocolate pieces. Cool; cut into wedges. Makes 10 to 12 servings.
Beat margarine, Crisco and sugar until light and fluffy. Add eggs and mix well. Stir together baking powder and flour. Combine milk and flavorings. Alternate flour and milk mixtures into dough, mixing well after each addition. Pour into well-greased and floured Bundt pan. Bake at 325° for 1 1/2 hours.
Saute zucchini and onion in margarine for 10 to 15 minutes until tender (don't cover). Add the next 4 ingredients. Stir all together. In a separate bowl, combine eggs and cheese. Add the zucchini mix to this and mix well. Press crescent rolls into an 8-inch deep pie dish. Pour zucchini mixture over crescent roll crust. Press evenly. Bake at 375° for 25 to 30 minutes or if using a glass pie dish, reduce temperature to 350°.
Spread bean dip on a serving platter as the first layer. Combine sour cream and taco seasoning, this will be the second layer. Continue layering ingredients in the order given. Serve with tortilla chips.
Mix all ingredients together. Pour into baking dish. Bake 45 minutes in a 350° oven.
Combine first 6 ingredients in container of an electric blender or food processor. Cover and process until smooth. Spoon mixture into a greased 2-quart casserole.
Combine all ingredients in bowl. Mix and form into balls. Arrange in shallow baking pan (bottom of broiler pan).
Mix and heat in double boiler until melted. Serve hot in chafing dish. Makes 1 quart. Serve with corn chips or Bugles.
Mix and store in airtight container. Use 2 to 5 teaspoons per cup of hot water.
Mix first 5 ingredients in large salad bowl. Mix dressing just before ready to serve. Mix ingredients and dressings and serve.
Mix sugar and Karo together in small saucepan. Cook until it comes to a full boil. Remove from heat. Stir in peanut butter and vanilla flavoring. Add corn flakes to mixture. Spread into small buttered pan.
Put the sugar, syrup, milk and chocolate in large sauce pan. Cook over medium heat until sugar is dissolved. Cook until a small amount of mixture forms a very soft ball in very cold water (232 degrees on candy thermometer) stirring occasionally to prevent scorching. Remove from heat and add butter without stirring and cook until lukewarm about 1 hour. Add vanilla and beat until frosting is creamy. Spread quickly over cake.
Cut chicken, carrots and potatoes into bite size pieces. Cook until done. In a 9 x 13-inch casserole dish, put chicken mixture. Mix together garden peas, buttermilk, margarine and flour. Pour this over chicken mixture. Bake at 425° about 30 minutes.
Soften cream cheese and mix with margarine and flour. Roll into a ball and divide into 24 small balls for very small muffin tins and 18 for small 2-inch tins. Place each ball in tin and flatten to shape. In each cup put layer of onion, meat filler and cheese. At this point, they may be refrigerated or frozen. Just before serving, fill each cup with mixture of egg and milk beaten together. Sprinkle top with paprika. Bake at 450° for 10 minutes, then bake at 350° for 10 minutes more or until top is brown. Serve hot.
Preheat oven to 325°. Beat eggs, oil, sugar and vanilla. Sift flour with salt, baking soda, baking powder and cinnamon. Add to egg mixture. Beat well. Fold in zucchini and nuts. Pour into greased and floured loaf pans, one large pan or 4 small. Bake at 325° for 1 hour. Serve warm or with whipped cream.
Mix chopped artichokes with cheese and mayonnaise in a 2-quart glass dish. Microwave on High 5 to 8 minutes, stirring once, until bubbly. Serve with crackers.
Make pastry for one crust pie. Mix all ingredients, except milk, in a bowl and whisk. Slowly pour in scalded milk and mix. Pour into pie shell and bake at 425 for 25-30 minutes.
Cut vegetables in small pieces. Boil, covered, for 10 minutes. Lower heat and cook until vegetables are soft. You can use this soup when dieting. Eat all the soup you want.
Bring to a boil the first 7 ingredients. Blend together the remaining ingredients. Put all of the ingredients together and cook 15 to 20 minutes.
Cream together first 3 ingredients. Work rest of ingredients in gradually. Roll into small balls (if needed, add more flour to make "rolling" dough). Dip glass in a sugar and cinnamon mixture; mash cookies flat. Bake on a greased cookie sheet at 300° for 15 minutes. Yield: 75 tea cakes.
Saute onion, green pepper and garlic in oil until tender Blend flour, chili powder and salt into the vegetable mixture. Add tomatoes and cook until thick, stirring constantly. Simmer 20 minutes. Add shrimp to the vegetable mixture. Heat thoroughly. Serve over hot rice. Makes 4 servings.
Form into balls, dip in sugar. Bake at 350° for 10 minutes.
Melt butter. Add all ingredients except hominy and cracker crumbs. When mixture is thickened, add hominy. Pour mixture into 1 1/2-quart buttered bowl. Sprinkle cracker crumbs over top and bake at 350° for 20 minutes.
Dissolve yeast in lukewarm water. Sift dry ingredients and cut in the shortening. Add yeast and buttermilk. Cover and place in refrigerator overnight. Take out and knead enough to hold together. Roll dough into 1/2-inch thickness and cut with biscuit cutter. Place in pan. Let rise for approximately 4 hours at room temperature. Makes 3 dozen. Bake at 400° for about 20 minutes or until golden brown.
In a large bowl, combine beans and onion slices. Combine the other ingredients and pour over the bean mixture. Cover and chill several hours or overnight.
Place strawberries into a baking dish. Cover strawberries with sour cream. Cover this mixture thoroughly with brown sugar. Place into preheated oven at 350° and bake until bubbling (20 to 25 minutes). Serve in dessert glasses, hot or cold.
Cream shortening and 1 cup sugar. Add egg and beat well. Mix flour, baking powder, salt and nutmeg. Add with milk to egg mixture. Fill greased muffin pans 2/3 full. Bake 20 to 30 minutes at 350°. Remove from pan at once and roll in melted butter, then in remaining 1/2 cup sugar and cinnamon.
Fix rice according to directions on box. Add tomatoes, brown pork chops and tear apart. Add to rice. When finished, sprinkle Mozzarella cheese on top.
Heat oven to 400°. Melt margarine in 11 x 7-inch baking pan. Add milk, Bisquick mix and sugar. Stir until smooth. Drop spoonfuls of pie filling over batter. Bake 30 to 35 minutes, until deep golden brown. Serve with ice cream or Cool Whip. Yield: 8 servings
Heat oven to 375°. Combine shortening, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Combine flour, cocoa powder, salt and baking soda. Add to creamed mixture at low speed until just blended. Stir in raisins. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375° for 7 to 9 minutes, or until cookies are set. Do not overbake. Cookies should be soft and moist. Cool on baking sheet 2 minutes. Remove to kitchen counter.
Pour water over raisins or dates. Sift sugar, flour, oat bran and soda. Combine honey, if used, egg whites, oil and milk and blend well. Combine with water and raisins. Make a well in center of dry ingredients and pour wet ingredients in the well. Mix only enough to moisten dry ingredients. Fill muffin pans 2/3 full and bake at 375° for 20 minutes. Batter can be kept in fridge up to six weeks.
Drain cucumbers; cut into slices. Place 1/2 in jar and pour 2 1/2 pounds sugar over. Add 1 teaspoon pickling spice, 1/2 teaspoon mustard seed and 1 garlic button. Add rest of cucumbers and repeat. Let stand 5 days. After 3rd day, stir with wooden spoon (use nothing metal).
Saute first 5 ingredients. Add the 2 cheeses. Serve immediately over cooked ziti. Sprinkle with Parmesan cheese to taste.
Cream butter; add sugar and flour gradually. Cream until fluffy. Add syrup; beat well. Add eggs, 1 at a time. Beat thoroughly. Add broken pecans and vanilla. Pour into unbaked pie shell. Bake at 300° for 50 minutes or until set.
Use enough salad oil to cover bottom of heavy skillet. Pour in raw rice and heat on medium-high heat until rice starts to fry and turns white. Add mushrooms and juice and turn to low heat. Cover and cook until liquid is gone, about 20 minutes. Add onion soup, Italian seasonings, salt, pepper and Worcestershire. Cover; cook until liquid gone and rice is tender, stirring once or twice. Serves 6.
Mix thoroughly the flour, sugar, baking powder and salt. Make a well in center of dry ingredients. In another bowl, combine pears, syrup, cheese, nuts and oil. Mix liquid and dry ingredients until moistened. Turn batter into loaf pan. Bake at 350° for 55 to 60 minutes. Let cool in pan 10 minutes, then cool on wire rack. Cool completely before slicing.
In large plastic bowl, put Crispix and gently pour other ingredients over, mixing with a wooden spoon. Sift 2 cups powdered sugar over cereal and stir to coat.
Cook, peel and slice potatoes. Fry bacon; remove bacon and drain on paper towel. Remove frying pan from heat and slice 1/2 onion into grease. Put back on heat; stir in sugar and flour. When beginning to thicken, add vinegar and water. Cook until thickened. Pour over and mix into potatoes which have been salted and peppered to taste and 1/2 onion sliced in.
Flour and fry pork chops in oil. Set aside. Spread rice in 9 x 13-inch pan. Reserve 1 tablespoon soup mix and sprinkle the rest evenly over the rice. Drain mushrooms and put over rice. Keep the liquid. Put pimentos over rice. Add enough water to mushroom and pimento liquid to make 2 3/4 cups. Place pork chops on top of rice. Pour liquid over meat and rice. Dot with butter. Seal with foil. Bake at 350° for 45 minutes or until rice is tender.
Heat oven to 375°. Brown hamburger and onion; drain. Stir in sauce mix and tomato sauce. Heat until hot and bubbly. Pour into ungreased 9 x 13-inch pan.
In a large saute pan, heat the olive oil and butter. Add the shallots, mussels, garlic and wine. Cover and allow to cook over medium heat for 3 minutes or until mussels have opened. Uncover and remove mussels. Discard any mussels that have not opened, cover the rest and set them aside. Reduce the remaining liquid by half and then add the cream tomato, onions, cilantro and chilis. Place opened mussels back in pan. Continue cooking 2 more minutes. Remove mussels and arrange them on a serving plate. Continue cooking sauce until it reaches desired consistency. Pour over mussels and serve immediately.
Cook beef in frypan; drain off excess fat and set aside. Melt margarine in saucepan. Blend 3 tablespoons flour and milk until smooth; blend with the melted margarine. Add 6 or 7 ounces cheese, in strips, to milk sauce over low heat until smooth. Add more cheese or milk to control sauce consistency. Add cooked beef to cheese sauce and mix well. Serve over toast. Can add pepper, onion powder or garlic powder to taste. Serves 6.
Combine eggs and sugar in a mixing bowl. Add flour; mix well. Get all lumps out. Add other ingredients. Pour into a greased pie pan. Makes own crust. Bake at 325° for 30 minutes.
Core (without cutting through the bottom of apples) and peel upper half of apples. Place an inch apart in a glass or ceramic baking dish. Fill centers with a mixture of sugar, spices and nuts. Pour 1/2 teaspoon juice in each. Cover loosely with plastic wrap and microwave on High 7 to 10 minutes, rotating dish 180° after 4 minutes. Let stand, covered, for 2 minutes.
Mix ingredients in large bowl. Place in a 13 x 9-inch greased baking pan. Shape into loaf. Bake in 350° to 400° oven for 30 to 45 minutes. Top with Manwich or ketchup before baking, if desired. Serve with peas, corn or mashed potatoes.
Mix first 4 ingredients and cook until thick and clear. Take from fire. Add red food coloring and 1/2 package strawberry Jell-O. Stir well. Let cool. Wash strawberries while cooling glaze. Top with strawberries.
Drain and rinse peas. Place in large mixing bowl. Add remaining ingredients. Mix thoroughly. Chill before serving.
Melt 1 stick margarine in a 9 x 13-inch pan. Add graham crackers and combine. Spread over bottom of pan. Mix 2 sticks margarine (softened), sugar and eggs; beat for no less than 15 minutes. Pour mixture over crust. Slice bananas; place over the mixture. Spread pineapple over bananas. Top with whipped cream, cherries and nuts.
Heat the oil in a skillet over low heat. Add the pancetta and onion; saute for 15 minutes, stirring frequently.
Brown ground beef, green chilies and onion together and drain. Add beans and tomatoes. Mix taco seasoning, dressing mix and water together. Add to soup mixture. Simmer for 1 hour. Serve with grated cheese and Doritos.
Combine the first 3 ingredients. Combine the next 3 ingredients. Combine all ingredients. Bake in tube pan for 1 hour or until toothpick inserted comes out clean. Bake at 350°.
Mix all ingredients in a bowl. When it is mixed, shape into small logs. Wrap in foil. Put in refrigerator and cool. Slice as needed.
Scald, peel and cut up tomatoes. Chop onions and peppers. Place all ingredients in a kettle; simmer for approximately 2 hours, stirring constantly. Put in hot jars and seal.
Mix 1st three ingredients; add milk. Sift other dry ingredients together and add, mixing well. Roll dough on floured board and cut out doughnuts, about 1/2-inch thick. Carefully place in hot fat that is 380°. Brown each side and drain on paper towels.
Beat cream cheese until smooth; gradually add sugar. Blend in sour cream and vanilla. Fold in whipped topping; blend well. Spoon into graham cracker crust. Chill for at least 4 hours. Top with favorite topping.
Set all cheeses out until softened and grate all together. Mix 15 minutes with hands. Roll into 2 balls, then roll in crushed pecans and chopped parsley. Refrigerate. Make a few days in advance and thaw 1 hour before eating. Eat on Town House or Ritz crackers.
Dissolve yeast in warm water with 1 teaspoon sugar added and let stand 5 to 10 minutes. Mix in 2 cups flour, potatoes and shortening. Add eggs and remaining sugar. Add remaining 4 cups flour and salt; mix well. Let rise 1 1/2 hours until doubled. Slightly knead dough on floured surface and roll out 1/2-inch thickness. Cut into 2 inch circles and place on buttered baking sheets, brushing tops with melted butter. Let rise 1 hour and bake at 400° for 15 to 20 minutes until golden brown.
In saucepan, blend milk into flour, stir constantly over medium heat until mixture is like thick paste. Refrigerate until well chilled.
Blend together shortening, peanut butter, brown sugar, egg, soda, salt and vanilla until light. Mix in 2 cups flour. Press 2/3 of mixture in bottom of 9 x 13-inch greased pan. Top with mixture of chocolate sauce, powdered sugar and 2 tablespoons flour. Add oatmeal to remaining dough. Crumble over filling. Bake at 350° for 25 to 30 minutes.
In saucepan, combine chocolate and milk. Stir over low heat until chocolate melts. Remove from heat and stir in sugar and nuts. Chill a few minutes, then form into 1-inch balls. Roll in coconut. Makes 30 balls.
Prepare cucumbers, onions and salt. Let this stand 2 hours. Squeeze all liquid off mixture. Place sugar and vinegar in pan and boil only until sugar is dissolved; set aside to cool. When cool, pack layer of cucumbers and onions in container, then a little of your liquid and celery seed. Continue layering until container is 1-inch from top. Freeze.
Heat oven to 375°. In a small bowl, mix graham crackers, flour and baking powder. In large bowl, beat sweetened condensed milk and butter until smooth. Add crumb mixture and mix well. Stir in coconut, chocolate chips and nuts. Drop by rounded teaspoon onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.
In large skillet, add meat and garlic; brown lightly. Add remaining ingredients. Simmer, uncovered, 2 to 2 1/2 hours or until sauce has thickened; stir occasionally. Remove bay leaf. Serve over hot spaghetti. Pass Parmesan cheese. Makes 6 servings.
Mix altogether; spread on English muffins. Put under broiler for about 5 minutes. Check at 2 minutes.
Beat egg yolks, honey, milk and melted butter or safflower oil. Sift whole wheat pastry flour, buckwheat flour, sea salt and baking powder together. Stir egg yolk mixture into flour mixture. Beat egg whites until they form stiff shiny peaks. Gently fold into batter.
Combine the cheese, yogurt and milk, mixing until well blended. Stir in remaining ingredients. Serve with vegetable dippers. Makes 2 1/2 cups.
Bring large pot of water to boil. Add potatoes and cook until tender. Drain. Peel potatoes and transfer to large bowl. Add 3/4 cup of broth. Using electric mixer, beat potato mixture until smooth. Gradually beat in oil and then 3/4 cup cheese, adding more broth if very thick. Stir in chives. Season with salt and pepper. Garnish with additional grated cheese. Great with grilled meat.
Cream butter, Crisco and sugar. Add eggs one at a time, 2 minutes apart. Alternate flour and milk; add flavoring and coconut. Line tube pan or spray Pam on nonstick loaf pans. Makes 1 large and 1 small loaf. Put in cold oven and bake at 300° for 1 1/4 to 1 1/2 hours.
Beat eggs lightly. Add vanilla. Sift flour, baking powder and sugar together. Mix well with dates and nuts. Mix eggs with dry ingredients. Spread about 1/2-inch thick on a well-greased baking sheet. Bake at 250° for 35 minutes. Cut, while warm, into small bars and roll in granulated sugar.
Roll small balls of sugar cookie dough to fill mini muffin pans not quite half full. Bake at 350° for 10 minutes. Immediately push peanut butter cup into center of each muffin and flash freeze for about 10 minutes. Insert a sharp knife into pan to pop them out. Enjoy!
Dissolve gelatin in boiling water. Stir in undrained pineapple, cranberry sauce and wine (or cranberry juice). Chill until mixture thickens slightly. Fold in pecans and turn into a 9 x 9 x 2-inch pan (for thinner, but larger squares, use a 13 x 9 x 2-inch pan). Chill until firm.
Combine all ingredients and mix well. Pour into greased shallow 1-quart casserole. Bake at 325° for 1 hour.
Put in roaster or baking dish. Cook at 250° for 5 to 6 hours. During last hour, add 1 (4 ounce) can mushrooms and potatoes. Delicious with crusty bread and salad.
Mix all ingredients; cook until just tender. Can be frozen in bags or in large plastic covered containers. Scoop out desired amount to make pie using your favorite recipe.
Combine first 6 ingredients and cook to thicken. Spread in an oblong glass dish. Top with whipped cream and grated cheese.
Cut potatoes in wedges. Leave skin on if desired. Combine next four ingredients. Dip potatoes in melted margarine and sprinkle with cheese mixture. Bake in a 375° oven for 40 minutes in a shallow roasting pan. Stir occasionally while baking.
Brown meat in a 4 to 6-quart pan. Add as much water as you desire. Add remaining ingredients, except for vegetables. One hour before serving, add vegetables. May be cooked all day or for 1 1/2 hours. Delicious with hot corn bread.
Boil sugar and 2 cups water for 5 minutes. Add hot water and tea bags. Steep 5 minutes. Discard tea bags. Add remaining ingredients, mixing well. Serve over ice. Garnish. Makes 1 gallon.
Melt butter and oil. Brown garlic, put in tomatoes and chicken broth. Cook over medium heat for 20 minutes. Cook pasta. Put broccoli in sauce for last 10 minutes of cooking (this can be increased in cooking time depending upon how crunchy you like your vegetables). When pasta is done, mix sauce with pasta and serve.
Heat broth; add remaining ingredients. Simmer 3 to 4 minutes until ingredients are hot. Yield: 4 to 6 servings.
Arrange pork chops in pan. Salt and pepper each chop and place an onion slice and lemon slice on each one. Sprinkle with brown sugar and pour about a tablespoon of catsup on each chop. Bake at 350° for 45 minutes or until brown.
Add sandwich spread, chicken broth and salt and pepper. Add more pickles if you want to. You can add eggs or anything else you want.
Cream cheese in a bowl. Add sugar gradually beating. Add eggs and beat well. Beat in lemon juice, vanilla, cornstarch and flour. Add melted butter and mix until smooth. Blend in sour cream. Pour into a 9-inch or 10-inch spring-form pan (greased). Bake in a 325° oven for 1 hour. Don't peek. Turn off heat and leave cake in oven for 2 hours longer. Cool 2 hours at room temperature, then refrigerate.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips, rolled oats and raisins. Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Cool on wire rack. These cookies are chewy with a touch of spice.
In a large bowl, combine eggs, and milk. Add the bread crumbs, onion, and salt. Crumple beef over mixture and mix well. Shape into 1 inch balls.
In large skillet, fry bacon until very crisp; drain and crumble. Now add beans, bacon, onion, mustard, brown sugar and pineapple (drained). Cook over low heat on top of stove or may be baked in oven for about 45 minutes to an hour. Very good with hamburgers and a salad.
Brown hamburger and drain off grease. Place in a casserole dish. Add mushroom soup and top with Tater Tots. Bake at 350° until golden brown.
Brown hamburger and onion flakes in a pan. Drain off fat. Add tomato juice, water, stewed tomatoes and bouillon cubes. Bring to a boil. Add bag of frozen vegetables, potatoes and celery. Cook until vegetables are done, about 45 to 60 minutes. During the last 15 minutes, add spaghetti. It is ready to serve when vegetables and spaghetti are done.
Prepare noodles according to package directions. Drain. Preheat oven to 350°. In large skillet, brown meat. Pour off fat. Add green peppers, onions and garlic. Cook and stir until tender. Stir in remaining ingredients, except noodles and cheese. Cover and simmer 15 minutes. Stir in cooked noodles. Turn into greased 3-quart shallow baking dish (13 x 9-inch). Cover. Bake 20 minutes or until bubbly. Top with cheese. Bake 3 minutes longer. Yields 6 to 8 servings.
Bake pie shell or graham cracker crust. Beat cream cheese until softened; blend in confectioners sugar. Add peanut butter and beat. Fold 3/4 of the whipped topping into the above mixture. pour into pie shell. Swirl chocolate syrup over top and cover with remaining whipped topping. This can be served soon after it is made or it can be frozen.
Mix all ingredients. Pour into muffin pan sprayed with Pam and bake at 350° in regular oven or at 450° in toaster oven.
Mix together 2 - 8 oz. containers Cool Whip and 2 small pkg. vanilla instant pudding mixes. Then Add 1 package of crushed Keebler cookies, 2 small cans of mandarin oranges, drained.
Leave out 1/2 cup flour to dredge fruit and nuts in. Cream butter and sugar. Add eggs and beat well. Add flour, which has been sifted with spices and soda. Add milk, whiskey and vanilla. Mix until well blended. Pour over fruit and nut mixture. Mix well. Chill. Drop by teaspoon on well-greased cookie sheet and bake in preheated oven at 350° for 15 minutes.
Mix the ginger, salt, pepper, paprika and flour together. Coat both sides of the chops in this mixture. In skillet, heat shortening and chops and cook over low heat until brown. Turn and brown other side.
Start with a large bowl. Begin layering with the lettuce. Next you layer with your vegetables; they should be in bite size pieces; set aside.
Cream first 4 ingredients. Set aside. Mix next 4 ingredients. Mix pineapple (undrained) with creamed mixture. Add flour mixture. Mix well. Bake 8 to 10 minutes at 350°.