HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook water and margarine until boiling. Add flour and salt and stir until mixture is in a soft ball stage. Remove from heat. Add eggs, one at a time, beating well after each egg is added. Drop by teaspoon on greased and floured cookie sheet. Bake at 400° to 450° for 20 minutes, or until golden brown. Cool. Cut top half of Cream Puffs off. Remove inside of Cream Puff that isn't done. Mix pudding and milk. Add Cool Whip. Fill Cream Puffs with pudding mixture. Replace top of Cream Puffs. Sprinkle with powdered sugar. Chill.
Mix all together. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350° for 12 minutes.
Mix soup mix, sour cream and softened cream cheese. Add chopped olives and chill 1 hour. Top sliced ham with mix. Top with Swiss cheese. Top again with mix. Roll and place tightly in wax paper. Place in coldest part of refrigerator until serving time. Cut into 1-inch pieces.
Use desired proportions. Layer into salad bowl. Cover and refrigerate overnight. Peas will be thawed next day.
Preheat oven to 350°. Cream shortening and 10x sugar. Blend in 1 1/2 cups flour. Press evenly in bottom of ungreased baking pan (12 x 9 x 2-inch). Bake 12 to 15 minutes.
Melt butter in skillet. Lightly brown rice and onion whites. Add chicken broth. Bring to a boil and cover. Let simmer on low for 25 to 30 minutes. Add mushrooms, onion greens, salt and pepper. Simmer 2 minutes.
Mix all ingredients. Drop by spoonfuls into very hot oil in deep fryer or large saucepan. Turn with a spoon until brown on all sides. Drain on paper towels. Sprinkle with powdered sugar. Serve warm.
Melt margarine in 8-inch round glass cake pan. Sprinkle brown sugar over margarine. Sprinkle with nuts. Sprinkle sugar, cinnamon and nutmeg over sliced peaches, stir to coat. Spread peaches over nuts. Pour and spread 2 cups cake batter. Cook on Medium heat in microwave for 4 minutes. Let stand a few minutes, invert cake on plate.
Drain salmon; reserve 2 tablespoons juice. Mix salmon, egg and onion until sticky. Stir in flour. Mix baking powder with 2 tablespoons juice. Stir into other ingredients. Form into patties. Fry until brown.
Slice tomatoes 1/4-inch thick. Beat eggs in small mixing bowl until light and fluffy. Set aside. Combine corn meal, salt and pepper. Dip tomatoes in egg. Coat with meal mixture. Heat oil in large skillet or frying pan. Fry tomato slices until golden brown on both sides. Drain on paper towel. Makes 4 to 6 servings.
Empty pineapple into boiler with jello; bring to a boil. Let cool slightly; add buttermilk and let cool for 30 minutes. Add Cool Whip and beat. Pour into mold.
Put cranberries through a food chopper, using fine blade. Quarter oranges and lemon; remove seeds. Grind. Add sugar and corn syrup. Stir until sugar dissolves.
Mix vinegar, water, onion, salt pepper, and sugar in pot. Simmer for 5 to 8 minutes, cool. Mix potatoes and vinegar mixture. Add olive oil and Miracle Whip to taste. Cover and place in freezer for 1 1/2 hours. Before serving, add eggs on top.
Cream oil and sugar. Add eggs; mix well. Add flour, alternating with buttermilk, beginning with flour and ending with flour. Last, blend in food coloring. Pour mixture into three 8-inch cake pans, or may use three 9-inch pans, which have been greased well and dusted with flour. Bake at 350° for 20 to 25 minutes.
Mix liquids together. Put towels in container. Pour liquids over towels. Cover and flip container over to coat evenly.
Mix all together. Drop by teaspoons on cookie sheet. (Will be runny.) Sprinkle with sugar. Bake at 375° for 5 minutes. Do not brown. Can omit sprinkling with sugar and frost instead. Freezes well.
Cook pudding mix and milk until thickened. Remove from heat; add pumpkin and spices. Return to heat and cook until boiling. Remove from heat. Let set until almost cool. Mix cheese, 1 tablespoon milk and sugar until smooth and add Cool Whip. Spread on bottom crust. Spread pudding over cream cheese layer. Refrigerate 4 hours or overnight. Garnish with whipped topping and nuts if desired.
After cooking onions in oleo, add beef and stir. Mix soup and Pet milk. Heat and add to meat mixture. Cook noodles. Starting with noodles in baking dish, alternate layers of noodles, meat mixture and grated cheese. Bake until bubbly hot. Just before serving, sprinkle top with nuts and chow mein noodles and brown in oven.
Mix sugar, flour and oatmeal; add pecans and melted butter. Spread on cookie sheet. Bake 15 minutes at 400°. Stir while hot, to make crumbs. Line a 9 x 14-inch Pyrex pan with 1/2 of crumbs. Drizzle 1 bottle of sauce over this. Fill with 1/2 gallon of ice cream. Top with remainder of crumbs and then drizzle the second bottle of sauce over top of this. Freeze overnight and serve.
Mix together whole wheat flour, brown sugar, baking powder, baking soda and salt. Cut the margarine in with a pastry blender. Mix together egg, orange juice, yogurt and lemon peel and add to flour mixture. Fold in cranberries and nuts. Bake in greased loaf pans for about 1 hour at 350°.
Butter a 9 x 11 or 10 inch square pan at least 2 inches deep. Combine sugar, corn syrup and vinegar. Cook without stirring to 300 degrees on a candy thermometer or until small amount becomes brittle when dropped in cold water. Remove candy from heat and quickly stir in baking soda. Mix well, then turn into a lightly buttered pan. The candy will spread by itself. Do not spread with spoon. When cool, break into pieces. Coat with chocolate if desired.
Mix cake mix as directed on package and bake at 350° on a large cookie sheet, 11 1/4 x 18 1/2-inch or 12 x 17 1/2-inch for 15 minutes. Then cool.
Mix together well. When ready for a cup of hot beverage, take 2 or 4 teaspoons of the mix into cup and add hot water. Store mixture in covered jar.
In medium saucepan, saute onion in melted butter. Add remaining ingredients and simmer on low heat for 15 minutes. This can be fixed ahead and reheated before serving. Serve with chips or crackers.
Combine corn syrup, sugar, water and margarine in 2-quart saucepan. Bring to a boil over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to thread stage. Stir in peanuts and cook until golden brown. Remove from heat. Add soda and salt; blend quickly, but thoroughly. Turn onto heavy greased baking sheet. Let cool and break into pieces.
Cook cake mix in long pan. Cut in half; put half of cooked cake in punch bowl. Add 1/2 pie filling on top of cake, then add 1 can pineapple, 1 can strawberry pie filling, 2 bananas, 1 box Cool Whip and 1/2 of nuts. Repeat with the rest of the remaining ingredients; top with Cool Whip, nuts and maraschino cherries.
Thaw frozen loaf of bread and spread as thin as you want it. (Use oil on your hands and a rolling pin to help spread out loaf.) Put three packages of pepperoni and 1 package of cheese on rolled out dough and roll loaf up. Pick seams with a fork. Beat one egg with 1 tablespoon water and spread on top of loaf. Bake at 350° until brown.
Cut sausage in small pieces. Cut bell pepper, celery and onion in medium pieces. Precook sausage to a golden brown. Add bell pepper, celery and onion; mix and stir for about 2 minutes. Cut heat off; cover with lid for 10 minutes.
Cook carrots in salted water until tender. Drain. Saute onion in butter and combine with carrots. Heat soup, salt, pepper and cheese until melted. Pour over cooked carrots. Pour all in a greased 8 x 8-inch pan and top with croutons tossed with butter. Bake at 350° for approximately 30 minutes or until heated through and topping is browned.
Beat 1 cup of butter until creamy. Add 2 cups of sugar, 1/2 cup at a time, and beat until creamy. Beat in egg, flour, baking powder and 1 teaspoon of salt. Add alternately with milk and coconut juice. Beat until smooth. Add 1 teaspoon of vanilla. Bake in layers at 350° until cake tests done.
Combine sugar, cornstarch, and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. Mixture will be quite thick.
Boil chicken breasts (season to taste with bouillon, salt and pepper) in enough water to have 6 cups stock. Measure 6 cups stock; set chicken breasts aside to cool.
Put corn in greased baking dish. Mix other ingredients and pour over corn. Sprinkle top with crumbs. Place in dish of boiling water and bake 1 hour at 250°.
Preheat oven to 375° for 15 minutes. Beat egg whites until frothy and add sugar. Add a dash of salt and cream of tartar. Beat until stiff. Add vanilla. Tint with food coloring and fold in chips. Drop by teaspoon as close together as possible onto greased sheets. Place in oven and turn off immediately. Do not open door for at least 5 hours. May be left in overnight.
Steam potatoes in steamer for 5 minutes. Blanch broccoli in steamer for 5 minutes. Heat milk in suitable size kettle. Make a roux by blending margarine and flour, mix together well. Slowly add roux to hot milk, stirring until mixture thickens. Add steamed potatoes, broccoli, salt, paprika, onions, cottage cheese, mayonnaise and dill weed; mix together. Pour into greased casserole dish. Bake in 325° oven for 35 to 40 minutes or until slightly browned.
Pour milk into an ice cube tray; freeze. Chill fruit well or freeze. Shortly before serving, remove milk and peaches from freezer, if frozen. Let stand about 5 minutes at room temperature. Remove milk cubes from tray; cut them into small chunks if cubes are large.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to cream and mix, alternating milk. Beat well after each addition. Stir in flavoring. Bake at 300° for 1 hour and 40 minutes until cake is done.
In a bowl, beat 3 eggs until frothy. Beat in 2 cups sugar, 1 cup vegetable oil and 1 tablespoon vanilla. Beat mixture until thick and lemon colored. Stir in 2 cups loosely packed, coarsely grated zucchini and 2 cups flour sifted with cinnamon, baking soda, salt and baking powder. Fold in 1 cup chopped nuts. Pour into 2 oiled and floured loaf pans (8 x 4 1/2 x 3-inch). Bake at 350° for 1 hour. Let loaves cool in pans for 10 minutes; then invert loaves on racks and allow to cool for 1 hour.
Mix ground meats together with salt and pepper. Form into small balls and brown. Mix all other ingredients together (except mushrooms and cheese). Bake for 30 minutes at 350°. Add mushrooms with juice; sprinkle cheese on top. Bake another 30 minutes. Makes a big roaster.
Cream sugar and butter until smooth; add boiling water and mix thoroughly. Add flour, baking powder and salt alternately with milk. Add walnuts, then fold in stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch layer cake pans in 350° oven for 20 to 25 minutes, or until cake tests done. Turn out on racks to cool.
Heat oven to 400°. Mix butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes or until set, but not brown. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again.
Beat egg white until soft peak will stand. Gradually add sugar and vanilla. Fold in pecans. Grease cookie sheet; spread 1-inch apart. Bake at 400° for 30 minutes.
Peel onions; cut slits in top of onion down to middle of onion. Spoon 1 tablespoon of butter for each onion into slits. Season with salt and pepper. Wrap in aluminum foil and cook on grill for approximately 30 minutes or until very tender.
Saute bacon until crisp. Drain off all but one tablespoon of drippings. Add onion, green pepper and okra. Cook until vegetables are tender-crisp. Stir in rice, broth and seasonings. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Add tomatoes and fluff lightly. Replace lid and let stand 12 minutes. Serves 6.
Combine all ingredients in bowl; mix well. Shape into patties and coat with flour. Fry in skillet with Crisco oil until brown, turning once.
Combine all ingredients except oil and 1/2 vinegar. Mix at high speed in blender. Add oil slowly, then vinegar slowly. Chill.
Mix all ingredients. Pour into a greased 9 x 13-inch pan. Bake 30 minutes at 400°.
Melt butter in a skillet and spread brown sugar in skillet and pineapple on sugar and pecans. Put a cherry in each pineapple. Sift flour, baking powder and salt together. Beat egg yolks until light. Add sugar and pineapple juice and sifted flour. Fold in whites of eggs that have been beaten until stiff. Pour over pineapple and pecans in skillet. Bake at 300° for 35 minutes.
Combine meats, 1/2 cup tomato sauce and all but Worcestershire sauce and parsley flakes. Mix well. Shape into a loaf. Place on rack of lightly greased broiler pan. Bake at 350° for 1 1/2 hours. Combine other 1/2 cup tomato sauce, Worcestershire sauce and parsley flakes. Stir well. Pour over meat loaf and bake an additional 5 minutes. Yields 6 to 8 servings.
In a small bowl, combine potato flakes and flour. Add remaining ingredients, except oil and applesauce and, using a fork, blend thoroughly. In a 10-inch nonstick skillet, heat oil. Drop batter into skillet by heaping tablespoons, forming 4 pancakes. Cook until bottoms of pancakes are browned. Turn pancakes and brown other side. Remove to serving plate and serve with applesauce.
Mix jello with fruit juices; add enough water to make 1 cup juice water. Chill until set but not firm. Mix together pretzels, sugar and margarine. Put into 9 x 13-inch pan. Do not grease pan. Cook in oven at 350° for 15 minutes. Cream together cream cheese and Cool Whip; spread on pretzel mix, then add fruit. Pour jello mix over fruit. Put back in refrigerator. Best if made day before.
Mix everything together. Turn oven up really hot. Cook for 7 days. Make sure the oven is on 480°. Put salt on top of it and pepper. Then you eat it.
Mix together sugar, flour, salt and spice. Add and stir until smooth the pumpkin, milk and beaten egg. Pour into unbaked pie crust.
In a large bowl, stir together refried beans, taco sauce and several dashes of bottled hot pepper sauce (if desired). Spread refried bean mixture evenly on bottom and sides of Pyrex or Corning Ware dish. Sprinkle shredded cheese over bean layer. In a small bowl, combine the cream cheese, sour cream, mayonnaise and garlic powder. Beat with an electric mixer (medium speed). Spread cream cheese mixture evenly over the cheese.
In a large bowl, stir up first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill.
In a medium saucepan, over moderate heat, gently stir berries, 1/2 cup sugar and lemon juice until sugar is dissolved and mixture simmers. Let cool to lukewarm. In a medium bowl, cream butter with remaining sugar and vanilla. Add egg. Beat until fluffy. Add flour mixture (flour, baking powder and salt) alternating with milk. Beat gently until smooth. Fold in berry mixture just enough to marble. Pour into an unbaked pie shell. Bake in a 375° oven for 35 minutes. Serve warm with whipped cream or ala mode.
Combine all dry ingredients. Work in fat. Add buttermilk to make a soft dough. Knead on floured board. Pat out to desired size. Bake in greased 12-inch round pan at 400° for 30 minutes. Prick dough with work before baking.
Combine marshmallows and milk in a double boiler pan. Heat until melted. Let mixture cool. Add remaining ingredients and stir to blend. Pour into a 14 x 9-inch glass baking dish. Refrigerate until ready to serve.
Melt butter in large skillet. Stir in coconut and pecans until brown and toasty. Pour into large bowl and let cool.
Mix flour, soda, baking powder and salt. Add milk and beat. Add egg yolks and melted butter; beat again. Fold in stiffly beaten egg whites just before baking.
My sweet potato, do you carrot all for me? You are the apple of my eye. With your radish hair and turnip nose. My heart beets for you. My love for you is as strong as onions. If we cantaloupe, lettuce marry, and we will be a happy pear!
Use a double boiler. Mix salt and cornstarch together. A smooth dough will result if salt and cornstarch are mixed very thoroughly. Add cold water. Stir the mixture constantly for several minutes as it quickly thickens into a solid mass, about the consistency of bread dough. Place on aluminum foil or wax paper to cool. Soak double boiler immediately for easier cleaning. Knead like bread dough. Place in airtight container.
Brown meat with the onions and peppers. Drain off grease; add spaghetti sauce, tomato sauce, mushrooms and olives. Cook over medium heat; stirring often to heat thoroughly. Reduce heat to simmer and cook until desired consistency. Serve with your favorite pasta.
Cook broccoli until tender in boiling unsalted water; drain thoroughly. Meanwhile, melt butter in saucepan. Add onion and cook until onion is tender, but not brown. Blend in condensed cream of chicken soup, milk and grated Parmesan cheese. Heat thoroughly. Serve sauce over hot cooked broccoli. Makes 6 to 8 servings.
Blend butter and cheese. Mix in flour, paprika and salt. Shape 1 teaspoon dough around each olive. Put on ungreased baking sheet. Bake at 400° for 10 to 15 minutes. Serve warm.
Mix all ingredients and stuff grape leaves with about 1 heaping teaspoonful of filling, depending on size of leaves. Cover with 2 cups of boiling water and simmer for about 1 hour.
Cream sugar and shortening, add eggs and vanilla. Add dry ingredients. Chill in freezer for 2 hours or until you can handle the dough. Take 1 teaspoon of dough, roll into ball and roll in sugar, press onto cookie sheet with a glass dipped in sugar. Crisscross with fork. Bake at 350° for about 12 minutes.
Boil chicken and take meat off bones. Cut into bite size pieces. Saute onions and garlic in butter until tender. Cut tortillas into fourths. Dip in hot Crisco oil. Remove fast! Blend Ro-Tel tomatoes and soups. Add onion and garlic.
Cream the butter. Add sugars and eggs. Add flour, baking soda, cinnamon and pecans. Shape into rolls, 2 inches thick. Chill until firm. Slice and bake at 350° until light brown.
Cream together the first 3 ingredients. Add next 3 ingredients to the first mixture and set aside. Grind cookies in food processor to small crumbs. In a clean flowerpot, layer starting with creamed ingredients, then cookies, alternating, ending with crumbs on top. Place a silk or plastic flower in the mixture. Serve with a trowel. You can also decorate with gummy worms.
Sift dry ingredients together. Sift again into an ungreased oblong cake pan. Make 3 depressions in sifted ingredients. Pour cooking oil in one, vinegar into the second and vanilla into the third. Pour water over all. Mix with a fork until well mixed. Batter will be thin. Bake at 350° for 45 minutes or until done.
Saute first 4 ingredients in oleo. Add soups, parsley, shrimp, green onions and pimento. Heat through. Stir in rice and bread crumbs (1/4 cup). Put into 3-quart casserole. Sprinkle 1 tablespoon bread crumbs on top. Bake at 350° for 30 minutes or until brown. Can make ahead, freeze, bake and serve.
Cook together until thick, stirring constantly. Cool. Add whipped cream. Pour over fruit mixture.
Put shrimp in baking dish and pour melted margarine seasoned with Worcestershire sauce, garlic, salt and pepper over shrimp. Bake 20 minutes at 350°. Serve with French bread.
Mix pie filling, milk, cream cheese (broken into small pieces), pineapple and nuts. Add whipped topping and stir until fluffy. Let sit one hour or overnight. Stir before serving.
Melt oleo and add onion; cook a little. Add rice, consomme and mushrooms. Place in covered dish and bake about 30 minutes.
Preheat oven to 350°. Use wax paper, put chicken between the paper and roll over with rolling pin. Brush with butter, season with salt and pepper. Lay each chicken breast on a slice of cheese, roll up, fasten with toothpick. Combine beaten egg with water. Roll chicken in the flour, egg mixture and crumbs. Evenly space in baking pan. Combine melted butter with parsley, sage, rosemary and thyme. Drizzle melted butter over chicken rolls. Bake for 30 minutes. Pour sherry over chicken and bake 30 more minutes. Cheese will soften, but will not melt.
Combine margarine and sugar until well blended. Blend in eggs, one at a time. Add next 5 ingredients and blend. Spice will then be well mixed into batter. Add pie filling and flour. Blend. Stir in raisins and nuts. Drop on ungreased cookie sheet. Bake at 350° for approximately 15 minutes.
Dissolve yeast in warm water. Combine buttermilk, sugar, shortening and salt.
Mix all ingredients except cheese together. Place half meat mixture in casserole dish. Make a well in mixture. Place cheese in the well and put remaining meat on top. Seal meat together around edges and bake at 350° for 1 hour.
Use large Dutch oven. Brown meat in margarine. Add next 5 ingredients. Mix well. Add remaining ingredients, mix and bring to a boil. Stir constantly. Reduce heat and cover, stirring often. Simmer until potatoes are done. Serve with cornbread.
Mix sugar with 1 1/2 cups milk in saucepan; bring to boil. Mix egg yolks, cornstarch and flour together with rest of milk. Add to other milk mixture when it boils, stirring constantly. Remove from heat. Add butter and cool. Pour into graham cracker crust.
Cream butter and sugar. Add eggs and syrup and mix together well. Gradually add sifted dry ingredients to creamed mixture. Chill. Roll very thin. Make sure you have the rolling pin and area floured. Bake on ungreased cookie sheet for 10 to 15 minutes at 375°. Cut cookies with a heart shaped cutter.
Mix flour, milk and salt. Cook until thick, stirring constantly. Cool to room temperature. Cream together Crisco, sugar and vanilla. Add to flour mixture and beat until smooth.
Mix 3/4 cup sugar and butter. Beat in egg and vanilla. Add salt, baking soda, cream of tartar and flour; mix well. Combine 2 tablespoons sugar with cinnamon in a separate bowl. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Put on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine all ingredients. Pour in pie shells. Cook 10 minutes at 450°. Cook 25 or 30 minutes at 350° or until golden brown.
*Or use 1 (16 ounce) can fruit cocktail, well drained.
Husk corn and remove silk. Place each ear on a double thick sheet of foil. Melt butter or margarine in a small pan; stir in barbecue sauce, salt and pepper. Brush over corn. Wrap corn in foil; twist ends to seal and place in large shallow pan. Bake at 400° for 25 minutes, turning often. Serve from foil wrappers. To cook corn outdoors, place foil wrapped ears on grill over hot coals. Grill 15 to 25 minutes, turning often.
Boil potatoes until tender; drain. Saute onions in butter until golden. Season with salt and pepper. Mix onions and half of pimento with potatoes. Pour into buttered 9 x 13-inch casserole dish. Sprinkle with remaining pimento, cheese and paprika. Bake at 350° for 30 minutes or until browned. Serves 6.
Mix ingredients in a large bowl. Pour into 2 greased and floured cake pans and bake at 350° for 20 to 25 minutes.
Boil the chicken and debone. Save 3/4 cup broth. Boil the broccoli spears as directed. Line bottom of casserole dish with 1/2 can biscuits. Alternate layer of chicken, then broccoli. Mix the soup with the broth. Add juice of 1/2 lemon and dash of Tabasco sauce. Pour this over chicken mixture. Top with remaining biscuits and sprinkle with Parmesan cheese. Bake in a 350° oven for 30 to 40 minutes.
Steam asparagus, covered for 2 minutes. Drain and plunge into ice water. Drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.
Brown meat. Add sauce and water after draining any fat; set aside. Combine cottage cheese, egg and pepper; set aside.
Heat tomato juice in large sauce pan to boiling. Add vinegar. Mix sugar, flour, salt pepper and cinnamon. Slowly add to juice mixture. May need to whisk to prevent lumps. We use on meat loaf, scrambled eggs, baked beans.
Beat the first 4 ingredients until fluffy. Add butter and beat until blended. Mix in flour and cocoa. Stir in nuts. Spread evenly in 8-inch microwave dish. Cook on High 6 to 7 minutes. When done, top looks dry and will spring back when lightly touched. Cool.