HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients together with the oleo. Take out 1 cup of dry mixture. With remaining dry mixture, add egg yolks, milk and vanilla. Beat egg whites separately. Add to dough. Fold in egg whites. Grease a 13 x 9-inch pan. Add dough mixture. Cover with blueberries. Sprinkle the cup of dry mixture over the blueberries. Bake at 350° for 30 to 40 minutes.
Mix well and place in large container in freezer. Stir 3 to 4 times during the first day to get right consistency. May add ginger ale for thinner drinks. Serves 20.
To the raisin-water mixture, add cold water, lard, sugar, nutmeg, cloves, salt and dissolved soda. Add enough flour to stiffen. Bake for 45 minutes at 375°.
Mix cherry pie filling and pineapple together; fill bottom of a greased baking dish. Sprinkle with cake mix, melted margarine and nuts. Bake at 350° until brown.
Sift flour, soda, salt, cocoa and sugar into cake pan. Smooth out and make 3 holes. In first hole, put the vinegar. In second hole, put vanilla and in third hole, put oil. Pour water over whole cake. Blend with fork until smooth. Bake at 350° for 40 minutes.
Thaw turkey. Marinate turkey in dressing 5 to 6 hours. Add salt and pepper. Deep fry in hot shortening 1 hour.
Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator. Makes 1 1/4 cups. You may want to add a little more water, as it really makes a thick milk. It's great and inexpensive.
Mix ingredients together. Bake 45 minutes to 1 hour in a 350° oven. Sprinkle bread crumbs and butter over the top of casserole about 15 minutes before done. Double the recipe for a 13 x 9 x 2-inch pan.
Mix ingredients well; turn into buttered 9-inch pie pan. Bake at 325 degrees about 1 hour and 15 minutes, or until set.
Mix well. Put in cool oven at 300° for 2 hours or until done.
Combine syrup, sugar, margarine and salt. Cook on Full power for 4 minutes, stirring twice. Add vanilla and and baking soda. Place popped corn in a large brown grocery bag; pour mixture over corn. Stir with wooden spoon to cover corn evenly. Cook on Full power for 1 1/2 minutes. Shake. Repeat and shake every 30 seconds. Check for doneness. It is done when it is not sticky and doesn't stick to sack.
Fry onions and celery in butter until tender. Toast bread until dark brown. Soak bread in cold water until soft. Remove bread and squeeze until dry. Put into bowl. Add onions, celery and butter. Sprinkle with seasonings that have been mixed together. Mix together. Add slightly beaten eggs. Makes enough stuffing for 14 to 16 pound turkey.
Beat eggs, butter and sugar well. Add flour, vanilla, baking powder and salt. Flour dates and nuts, then add to mixture. Blend well. Batter will be stiff. Pour into a well-greased 9 x 13 x 1/2-inch pan. Bake at 350° for 25 to 30 minutes. Cool; cut in small squares. Sprinkle with powdered sugar.
Mix cheese, sugar and pineapple. Spread on ham; roll up. Cover with wax paper and chill. Slice and serve.
Pat biscuits into flat circles. Cover with sauce. Add meat and condiments. Sprinkle with cheese. Bake at 350° for 15 to 20 minutes.
Place marshmallow cream and chocolate kisses in a large bowl; set aside. Combine sugar, milk and butter in a saucepan. Bring to boil; cook for 8 minutes. Pour over marshmallow cream and kisses; stir until melted. Stir in pecans. Drop by teaspoons onto waxed paper. (Work fast, or candy will begin to set.)
Mix all ingredients together in a pan. Place on stove; heat until boiling and thick. Pour over meat and serve. Makes a sweet and sour sauce.
Mix the first four ingredients. Combine remaining ingredients and add to cabbage mixture. Refrigerate overnight.
Lay a single layer of sliced tomatoes on a sheet of aluminum foil. Sprinkle with spices, then sprinkle with Parmesan and Mozzarella cheeses. Grill on top rack until cheese is melted and lightly browned.
Bring sugar, milk and butter to a boil. Insert candy thermometer and cook to a "soft ball". Stir in marshmallows, peanut butter and nuts. Pour into a greased 9 x 13 pan and let set up.
Boil for 11 minutes. Place in a styrofoam chest for 1 hour. (Styrofoam chest will not warp; ice chest will warp.) You may use crab boil (4 bags).
About 4 hours before serving, in covered kettle over high heat, heat to boiling brisket, onion, garlic, bay leaf and enough water to cover. Over low heat, simmer for 2 1/2 hours until tender.
Mix first three ingredients and bake at 350° for 15 minutes. Let cool. Mix next three ingredients and spread over cooled crust. Mix lemon pudding; set aside. Mix pistachio pudding; set aside. After pudding has set, spread lemon pudding over cream cheese mixture, then pistachio pudding on top of lemon pudding. Spread remainder of Cool Whip on top and sprinkle with pecan chips. Place in refrigerator until cool.
Mix sugar, eggs and flour. Mix well. Add cocoa and vanilla; last add milk. Cook until thick, stirring at times. Add butter last. Beat well and pour into baked shell. Cool and top with egg whites or Cool Whip.
Brown hamburger. In a large bowl mix cream cheese, taco seasoning and sour cream together. Stir in the hamburger. Layer everything in a dish. Serve with Taco shells or chips.
Cook ground beef with onion. Fry tortilla in oil. Line bottom of dish with 6 tortillas. Add layer of beef, pepper and soup. Repeat; add cheese on top of last layer. Bake at 325° for 45 minutes.
Cream the cream cheese together with the sugar. Add in, one at a time, lemon juice, vanilla and eggs. Mix until fluffy.
Heat oven to 350°. Stir together macaroni, cheese, diced chicken, drained mushrooms, pimiento, soup, milk and seasonings. Pour into ungreased casserole. Cover and bake 1 hour.
Soften cream cheese. Gradually add sugar and stir in well. Add chocolate and stir. Add nuts and stir. Chill 30 minutes. Cut into squares.
Preheat oven to 375°. Grease 3-quart baking dish. Cook pasta according to package directions. While pasta cooks, melt butter in large saucepan. Whisk in flour and cook about 1 minute. Whisk in milk and cook and stir over low heat until thickened and bubbly. Remove from heat and stir in 2 cups of the cheese. Stir in sausage and tomatoes. Season with salt and pepper. Pour drained pasta into prepared dish. Stir sauce into pasta. Sprinkle with bread crumbs and remaining 1/2 cup cheese. Bake 25 to 30 minutes or until bubbly and cheese is melted and lightly browned. Makes 6 to 8 servings.
Place all ingredients in a large kettle; mix. Cook for 1 hour at boiling point. Wash 6 pint jars in soap and water; fill with boiling water and let set. Set screw tops and lids in boiling water. Pour relish into a jar 1/2 inch from top; seal. Yield: 6 pints.
Bring cherries, juice, water and sugar to a boil. Add jello. Stir until dissolved. Let cool until it starts to set. Add remaining ingredients.
Wash mushrooms and slice through crown and stems. Place 1 stick of butter or margarine in the frying pan. Let butter slowly melt on low heat. Add mushrooms, as many as you can get in the pan. Stir so that all are covered with butter. Cook for 10 minutes or until the mushrooms turn a medium brown. Remove and add more mushrooms (and butter, as needed). Put all cooked mushrooms on a platter and serve with hefty steaks and a fresh vegetable salad.
Generously grease 8-inch square baking pan. In a 2-quart glass measure, combine corn syrup, coffee, chocolate and salt and mix well. Cook (micro) on High for 12 to 18 minutes or until microproof candy thermometer registers at 255° (or until small amount of mixture forms a ball hard enough to hold its shape but is still pliable when dropped into very cold water).
Brown chicken, garlic and onion and set aside. Mix together in a saucepan the cream of chicken soup, water, chili powder, sage, oregano, cumin and green chilies. Bring to a boil and let simmer 5 minutes.
Beat eggs, sweetener, vanilla and salt together. Scald milk in a glass cup (on High for 3 to 4 minutes). Add egg mixture, stirring well. Pour into 6 custard cups. Sprinkle each with nutmeg to taste. Microwave on Low (3) for 10 to 12 minutes. Put cups on shelf; rotate shelf 1/2 turn every 3 minutes.
Mix oil, sugar, wine and vanilla. Add flour and baking powder. Break off pieces; make long strips. Fold strip in half and twist. Roll in mixture of sugar and cinnamon. Bake in a 350° oven for 20 minutes.
Combine all ingredients and stir thoroughly by hand. Pour into 9 x 13 pan, lightly greased. Bake at 350° approximately 30 to 40 minutes.
Stir everything except pecans and cook on high for 13 minutes. Beat until slightly cool. Add pecans and pour on waxed paper.
Spray Bundt cake pan with Pam. Sprinkle nuts in bottom of pan. Dip frozen rolls in butter and roll in sugar mixture. Stack in Bundt pan. Pour dry pudding over rolls. Drizzle remaining butter on top. Put in cold oven overnight. Bake at 350° for 20 to 25 minutes.
Mix flour and salt. Blend oil in thoroughly with fork. Sprinkle all of water over mixture and mix well. Press dough into ball. If too dry, mix in 1 or 2 tablespoons oil.
Cook spinach and drain well. Combine with other ingredients, mixing well. Shape into 1-inch balls. Place on lightly greased cookie sheets. Bake at 325° for 20 minutes. Makes 7 dozen.
Mix together thoroughly. Store in covered container. Use 2 to 3 teaspoons per cup hot water. You may make by the cup or pot.
Mix together bread crumbs, ground meat, onion flakes, soy sauce, Worcestershire sauce, eggs, tomato paste, garlic and pepper. Mix well. Gently roll into firm small balls; set aside. Then add chili sauce, cranberry sauce, sugar and lemon juice; mix well. Place meatballs with sauce in baking pan. Bake 40 to 45 minutes or until done at 400°.
In a crock-pot, mix all the ingredients. Cover and cook on low heat for 14 to 15 hours or until mixture is a deep brown. Pack while hot into 4 hot pint jars. Process in a hot water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil.
Mix milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crust. Cover and refrigerate overnight.
Combine chicken, celery, salt, eggs and pickles. Moisten with mayonnaise. Serve on lettuce and garnish with additional egg slices and olives.
Peel and core apple; cut into 8 pieces and sprinkle with cinnamon. Open can of rolls and separate. Place a piece of apple on each roll and completely cover with the dough; place dumplings in a baking dish.
Hard-cook 6 eggs for 10 minutes. Cool quickly by putting under cold running water. Remove shells. Divide sausage meat into 6 equal portions; flatten each piece so that it is big enough to go around an egg. Use flour to prevent it from sticking. Coat each egg with a little seasoned flour. Wrap sausage around each egg, joining the edges, so the egg is completely covered. Dip each sausage covered egg into lightly beaten raw egg, then into breadcrumbs. Deep fry for a few minutes, or shallow fry on all sides until nicely browned and sausage is cooked. Serve with salad. Scotch Eggs are also good for a picnic.
Mix Bisquick and water together well and spread on a large cookie sheet or pizza pan. Spread spaghetti sauce over the dough. Brown hamburger, onion and green pepper; drain; then spread this mixture over the sauce. Sprinkle mushrooms over the meat. Sprinkle Cheddar cheese on top. Bake at 400° for 30 to 35 minutes.
Combine ingredients. Mix well and put in loaf pan. Bake 1 to 1 1/2 hours at 350°.
In a skillet, cook the celery and onion until done in the shortening. Add the franks. Cook until light brown. Stir in the soup, water and Worcestershire sauce. Cover and cook for 10 minutes. Meanwhile cook the spaghetti. Serve together.
Grease an 8-inch square baking pan; set aside. Preheat oven to 350°. In a large bowl, beat eggs; add cottage cheese and beat until almost smooth. Beat in flour, baking powder and butter until thoroughly blended. Stir in onions and cheese. Pour into prepared pan. Bake 30 to 40 minutes until firm in center. Let cool slightly. Cut into 25 squares. Serve warm.
Melt butter. In small bowl combine bread crumbs, ginger, salt and red pepper; set aside. Place fillets on waxed paper. Brush tops and sides with melted butter. Coat tops and sides with crumb mixture. Crumb side up place in 8 x 8 x 2-inch microwave-safe dish. Cook uncovered for 4 to 7 minutes on High or until fish flakes. Give dish 1/2 turn after 3 minutes.
Drain salmon and remove bones. Combine with the cream cheese, mashing together with a fork until blended. Stir in lemon juice, onion, salt and liquid smoke, if used; mix well. Add pecans and 1 tablespoon of the parsley until well combined. Transfer to serving dish. Chill to blend flavors. Sprinkle with the parsley or sliced green onions before serving, or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer up to 24 hours.
Brown chopped	beef and onion; drain fat. Add 1 can tomato soup and 1 can vegetable soup, undiluted. Simmer for 5 to 10 minutes.
Mix butter and sugar, then add other ingredients. Flour and butter a pan, then drop the mixture 1 teaspoon at a time. Bake at 300° until cookies are thin and crisp.
Mix chili sauce and mayonnaise. Add diced egg, onion, pickles and green pepper. Stir in chipped ham and cheese cubes. Put approximately 1 tablespoon of mixture on sandwich bun and wrap in foil. Bake for 20 minutes at 300°. Makes about 1 1/2 dozen sandwiches. Great for a crowd!
Crush cookies, a few at a time. Put aside 2 cups of the crumbs for topping. Combine remainder of crumbs and melted butter and spread evenly in a 9 x 13-inch pan. Slice ice cream and place over crumbs (it may be softened enough to spread).
In Dutch oven, saute first 4 ingredients in hot oil until tender. Add meat, one pound at a time, stirring until meat loses redness. Drain and add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. Makes 6 to 8 servings.
Boil chicken 25 minutes and dice. Parboil broccoli in same water. Combine soup with mayo, lemon juice, sherry and Romano cheese. Add cooked chicken. In 13 x 9-inch greased casserole dish, layer with broccoli first, soup mixture next. Melt Parkay and brown bread crumbs, then sprinkle on top. Bake at 350° for 30 minutes.
Melt butter or oleo in large pan. Stir in onions and cabbage. Heat 2 minutes. Add water. Cover and simmer 10 minutes. Stir in Veg-All, tomatoes and seasonings. Simmer 10 minutes. Makes 6 servings.
Combine sugar and milk in saucepan and cook to soft-ball stage. Remove from heat. In a warm mixing bowl, put marshmallow cream, peanut butter and vanilla. Add cooked syrup and mix well. Pour in buttered pan and cut in squares.
Heat oven to 400°. Sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and cumin. Cut the pimiento into 1/4-inch dice and stir into dry ingredients. Combine the yogurt, egg, oil and scallions. Stir yogurt mixture into dry ingredients until well combined. Pour the batter into a buttered 8-inch skillet. Bake until a toothpick comes out clean, 20 to 25 minutes. Serve warm and cool.
Melt margarine in open roasting pan in preheated 250° oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Preheat oven to 450°. In a shallow baking pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, for 60 minutes or until potatoes are tender and golden brown.
Cook okra in a little water until tender, drain. Cook onions and green pepper in margarine until tender, do not brown. Stir in sugar and flour, 1/2 teaspoon salt, dash of pepper. Add tomatoes, drained okra and heat through, simmer a few minutes. You can also use fresh tomatoes, about 4 medium.
Grease casserole (2 1/2-quart). Cook noodles. Stir in milk and butter. Blend thoroughly the cheeses, sour cream, green pepper, onion and salt. Brown meat in skillet; stir in tomato sauce, Worcestershire sauce, salt and Tabasco. Layer the casserole with half the meat, half the noodles, all the cheese mixture, the remaining noodles and top with the rest of the meat. Cover and bake at 300° for 2 hours.
Preheat oven to 350°. Combine all ingredients in bowl, mixing after each addition. Pour into greased and floured 8 x 8-inch baking pan. Bake 35 to 40 minutes or until golden brown. Serve warm with butter and honey. Yields 9.
Mix everything together and pour into a 3-quart casserole dish or two smaller dishes. Bake at 350° for 30 to 40 minutes, uncovered. Serves 14 to 16.
Combine corn, crackers, celery, onion and salt; add to this the eggs and stir in milk, butter and cheese. Pour into buttered 2-quart casserole. Garnish with paprika. Bake at 350° for 50 minutes. Serves 8.
Beat butter and Crisco. Add sugar and mix well. Add eggs, one at a time, beating after each egg. Beat in vanilla. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture. Bake in a greased 10 inch tube pan at 325° for 80 minutes or until cake bounces back when touched.
Mix first 4 ingredients in a saucepan. Bring to a boil. Boil 5 minutes. Then add the next 4 ingredients. Combine and place on wax paper until cooled. Can also be placed in cupcake liners.
Chop dry dressing to small to fine. Beat eggs in different bowl. Pour oil in baking tin, about 1/4 cup per pan. Dip chops in egg then crumbs on each side and place in pan. Bake at 400° for 30 minutes or until one side is brown. Turn and bake 20 minutes more or until brown on this side.
Combine all ingredients. Mix well and pour into 2 (9-inch) pie pans. Bake at 325° for 30 minutes or until brown. This pie makes its own crust. Yield: 2 (9-inch) pies.
Mix all together, except noodles, and bake 45 minutes in 350° oven. Top with Chinese noodles and bake 10 more minutes.
Prepare cake according to directions. Pour in 13 x 9-inch dish or pan (greased). Bake at 350° until done. Remove from oven and punch holes in cake. Combine Eagle Brand milk and cream of coconut and pour over cake. Let cool completely. Top with Cool Whip. Sprinkle coconut on top.
Mix all ingredients together. Use 2 to 3 teaspoons per cup of boiling water.
Mix pretzels, margarine and 4 tablespoons sugar. Spread in 9 x 13-inch pan and bake at 400° for 6 minutes, let cool. Whip cream cheese and sugar, then add Cool Whip. Spread over pretzel layer. Dissolve Jell-O in hot water, stir in strawberries partially set. Pour cream cheese layer. Chill until set.
Fry bacon until crisp; remove and save 3 tablespoons fat. Brown meat; put in 3-quart casserole. Cover; bake at 350° for 30 minutes. Add onions, garlic and 1 cup water. Add tomato sauce and chili powder, mixed with sugar. Bake at 300° for 45 minutes. Add remaining ingredients; bake at 350° for 20 minutes. Just before serving, sprinkle with bacon. Serves 6. May garnish with green pepper rings.
Combine all ingredients and then stir in broccoli. Spray a 1 1/2-quart casserole and pour mixture into it. Top with crushed crackers and bake at 350° for 30 to 40 minutes. Serves 6.
Mix all ingredients in a 1 gallon glass jug and cover tightly. Set on cabinet (not in refrigerator) and mark calendar.
Cook chicken and cool (or use canned chicken). Mix with ingredients. Cover with topping of 1 1/2 cups crumbled corn flakes and 1/2 stick margarine, melted. Bake at 350° for 40 minutes. Will fill 2 small casserole dishes. It can be frozen.
Beat eggs in a large bowl. Add sugar, salt and milk. Beat well. Add vanilla and beat. Pour into unbaked pie shell crust. Bake at 425° about 30 minutes until a knife stuck in center comes out clean.
Mix dry ingredients together and set aside. Beat sugar, eggs, salad oil and vanilla. Add the dry ingredients gradually. Fold into batter 3 cups diced apples and 1 cup chopped nuts. Bake in a 9 x 13-inch pan at 350° for 45 to 50 minutes (glass dish, 325°). You can grease and flour dish or use Baker's Joy.
Mix sugar and cornstarch in saucepan; stir in water. Cook until thickened, stirring constantly. Remove from heat; stir in gelatin. Pour over strawberries; mix well. Pour into pie shell. Refrigerate until set. Serve with Cool Whip or ice cream.
In an 8-quart heavy kettle, cook bacon over moderate heat, stirring until crisp. Transfer with a slotted spoon to a large bowl. In the fat remaining in the kettle, brown boneless chuck in small batches over high heat, transferring it as it is browned with slotted spoon to a large bowl.
Brown sausage and drain well. In a 9x13 baking dish, layer the 6 slices of cubed bread, sausage, and grated cheddar cheese. In a mixing bowl beat the eggs, milk, salt, and dry mustard. Pour over layered mixture and bake at 350° for 35 minutes.
Peel large potatoes; slice larger than for French fries. Soak in ice water. Make dip by combining flour, baking powder, vinegar and enough water to make stiff batter. Dry potatoes well; dip potatoes and drop in hot grease a few at a time. Turn once. Keep warm in brown paper bag with paper towels. Great with fried chicken.
Combine sugar, cocoa, milk and butter in saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in remaining ingredients. Drop by tablespoon onto waxed paper. Cool.
Bring 1 1/2 gallons milk (skimmed off) to a boiling point. Cool to lukewarm. Beat 3/4 cup dry mix with 2 cups of the heated milk and add yogurt. Now add to cooled milk and let set until thick in warm place.
Heat 1 cup sour cream in the top of a double boiler. In a mixing bowl, mix together 1/2 cup sour cream, pumpkin puree, the beaten yolks of 3 eggs, brown sugar, cinnamon, nutmeg, ginger and salt.
Dissolve Jell-O and gelatine in boiling water and add the cold fruit juice. Pour into a square dish and chill until set. Cut into squares.
Cook fettuccine to the al dente stage. Drain well and place in warm serving dish. Add butter, heavy cream and 1/2 Parmesan. Toss until well coated. Add seafood and desired amount of broccoli. Toss. Garnish with remaining Parmesan. Serve immediately.
Combine all ingredients. Bake in tube pan 45 minutes at 350°. Top with Cool Whip and cherries.
Beat eggs; add sugar, sour milk and jam. Sift together flour, spices, baking powder and soda and add through sifter to first mixture. Stir in melted shortening and beat thoroughly. Bake in two greased layer cake pans in a moderate oven (350°) for 25 to 35 minutes. Spread with Fluffy White Icing.
Brown steak, salt and pepper. Add 1 cup water. Cover. Cook 2 hours on simmer or low heat. Arrange onion and green pepper on top of steak. Pour tomato sauce and gravy on top. Cover and cook another 1 hour or until tender. Serve over rice.
Put the sugar and cinnamon in a Baggie. Cut biscuits into fourths. Drop in bag and shake. Arrange biscuits in layers in a tube pan or Bundt pan. Sprinkle each layer with raisins and nuts. Bring the margarine and brown sugar to a boil; pour over cake in pan. Bake at 350° for 40 minutes.
Mix sugar, milk, vanilla, butter and baking cocoa thoroughly in 3-quart saucepan and boil for 3 minutes. Remove from heat and quickly add marshmallow cream and peanut butter. Mix thoroughly and pour at once into greased 9 x 13-inch pan.
Heat water and cranberry sauce until liquified. Add Jell-O and chill until slightly thick. Add fruit cocktail and banana. Set until firm, preferably overnight.
Use large pan. Bring sugar and milk to a rolling boil and then lower heat immediately. Stir constantly 15 minutes. This is very important to stir 15 minutes. Pour sugar and milk mixture over the following (use large bowl): chocolate chips, butter, Marshmallow Creme and vanilla. Whip until firm and butter has melted. Add nut meats; stir. Pour into buttered dish or dishes.
Mix first 5 ingredients well. In another bowl, mix remaining ingredients. Mix well and add to the other mixture. Grease and flour a tube pan. Bake at 350° for 45 minutes.
Cream cheese must be at room temperature. Chop 2 packages of ham; add ham and onion to cream cheese and garlic powder. Mix well. Form into ball and roll in other 2 packages of chopped ham. Put in refrigerator and let set over night.
Spread peanut butter on 1 slice of bread. Spread mayonnaise on second slice. Put lettuce in between. Enjoy with your favorite drink!