HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt and sugar. Place oleo, cocoa and water in saucepan and bring to boil. Pour sugar and flour mixture into pan. Add eggs, vanilla, buttermilk, soda and cinnamon. Beat until smooth. Pour into greased 11 1/2 x 16-inch pan. Bake at 400° for 20 minutes.
Preheat oven to 375 degrees. Crush wafers. Add melted butter. Mix well with a fork and press into a 9 inch pie plate. Bake 10 minutes. Cool completely. Spread ice cream carefully onto crust. Freeze 1 1/2 hours or until solid. In a saucepan, cook cocoa, 2/3 cup sugar, 1/3 cup cream and butter until mixture is smooth and boils. Stir in 1 teaspoon vanilla. Cool, but do not let mixture get too hard to pour. Pour sauce over frozen ice cream base. Freeze at least 1 1/2 hours. Before serving, whip remaining 1 cup cream with remaining 2 tablespoons sugar until soft peaks form. Add remaining 1 teaspoon vanilla and spread over pie. Garnish with chocolate shavings. Makes 10 servings.
Melt oleo. Add dry ingredients. Dip chicken in mix. Place on shallow baking dish. Pour any mixture leftover on chicken. Bake at 450° for about 50 minutes; do not cover.
Break graham crackers into squares on line. Cover bottom of cookie sheet with crackers. Mix together the butter and brown sugar and heat until real hot. Spoon over the graham crackers until gone. Quickly sprinkle pecans over all and bake 10 minutes at 350°.
Mashed potato preparation: Peel about 6 medium potatoes into a 3 quart pan. Cut potatoes as small chunks. Add 2 cups water and 1/2 teaspoon salt. Bring to boil. Cover, simmer 20 minutes. Drain. Add 8 tablespoons margarine. Cover, melt margarine. Coarsely mash with masher. Add about 1/2 cup evaporated milk. Beat with electric mixer on high. Add evaporated milk in small amounts and beat until smooth. Put 4 cups potatoes into large mixing bowl. Add remaining ingredients. Mix with wooden spoon. Chill.
Beat eggs and sugar until fluffy. Add flour, soda and salt alternately with fruit cocktail. Mix well. Spread into large greased cookie sheet with 1-inch sides. Top with coconut and nuts. Bake at 350° for 25 minutes.
Steam broccoli and cauliflower and set aside. In large saucepan, melt butter. Add carrots and celery. Cook until tender. Stir in flour and pepper. Add milk and bratwurst. Cook over medium heat for 8 minutes or until mixture is thickened and bubbly. Cook and stir 1 more minute. Add cheese and vegetables. Stir constantly until cheese is melted.
Combine dry cake mix, milk, eggs, and oil. Beat until smooth and add remaining ingredients. Bake in greased and lightly floured 9x13 pan at 350 degrees for 45 minutes or until done. Let cool on rack and frost.
Combine hash browns, chicken soup, sour cream, cheese, margarine, onion, salt and pepper. Place in baking dish and bake 1 hour at 350°.
Salt cavity of ducks. Stuff with apple, celery and onion. Place in pressure cooker with 1 1/2 cups water. Cook at 10 pounds pressure for 25 minutes. Remove from pan and discard stuffing and broth. Place ducks in roaster, breast down. Add butter and cook on top of stove until browned. Add wine, cover and bake at 325° for 1 hour or until done.
Stew squash and onion until tender enough to mash well. Add salt, pepper and butter in a 1 1/2-quart casserole. Put alternate layers of squash, cracker crumbs and undiluted mushroom soup. Bake at 400° until top begins to brown. Sprinkle Parmesan cheese over top. Makes 6 to 8 servings.
Cook meat; drain. Add onion soup mix. Clean and cut up vegetables into small pieces. Mix with meat mixture.
Mix ingredients in 1 gallon container and finish filling with water. Chill or serve over ice.
In a saucepan, melt shortening over medium heat. Stir in brown sugar. Cool slightly. Combine flour, baking powder and salt; add gradually with eggs to shortening mixture. Stir in the vanilla, chips and nuts. Batter will be very stiff. Spread into a greased and floured oblong pan. Bake at 350° for 25 to 30 minutes. Cut into squares while warm.
Melt candy bars, marshmallows and milk in double boiler over hot water over low heat. Fold gently until smooth. Pour into a shallow pan and put in freezer for 10 minutes to cool. Fold in Cool Whip and pour into shell. Before serving spread additional Cool Whip over the top. Sprinkle with almonds. Keep refrigerated.
Roll out biscuits to about 4-inches. Put spoon of pie filling in center. Seal edges. Sprinkle with sugar, cinnamon or nutmeg. Bake at 350°.
Prepare pie crust. Roll out half and line bottom of 9-inch pie plate. Preheat oven to 350°. In large mixing bowl, combine berries and cherries, all but 1 teaspoon sugar, the flour, lemon juice, lemon peel and melted butter. Turn into pie plate.
Cut beef into thin strips. Combine all the rest of the ingredients except the broccoli and pour over beef. Marinate for 4 to 6 hours. (If you don't have time, mix the beef and marinade and continue on.)
Mix jello according to directions on box. Refrigerate for 1 hour. After jello has chilled, fold in with Cool Whip. Add drained oranges and pineapple. Mix well. Chill until firm, about 1 1/2 hours.
Cover cranberries with sugar and set overnight. In the morning, add remaining ingredients, except bananas. Chill for a few hours. Just before serving, add bananas (sliced).
Put 2 cans of corn in cake pan. In separate bowl, beat the eggs. Add melted butter, milk, sugar and flour. Pour mixture over corn and mix well. Bake in 350° oven for 1 hour.
Thaw bread dough. Preheat oven to 350°. Saute sausage. Drain sausage and save grease. Mix egg and cheese. Mix sausage with cheese. Roll out dough; divide mixture in half. Place in dough. Roll dough. Poke holes in top with fork. Brush with grease. Bake for 30 minutes. Enjoy.
Mix dry ingredients together. Add wet ingredietns. Place in lightly greased 8 x 8-inch or 9 x 9-inch baking pan. Bake at 350° for 30 to 40 minutes.
Mix together oil, sugar, eggs and vanilla. Add flour, salt, soda and cinnamon; stir well. Add apples and walnuts; stir. Spread in a 9 x 13-inch ungreased pan; bake at 350° for 1 hour.
Hollow out Hawaiian bread and cut or tear middle into small pieces. Mix onion, cheese and mayonnaise together and put in hollowed out bread.
Combine brown sugar, oleo, salt, syrup and oil in glass bowl or on stove in a pan. Bring to a boil. Cook for 2 more minutes. Remove and stir in soda. Pour over popcorn in microwave-safe bowl. Cook 1 1/2 minutes. Shake. Cook 1 1/2 minutes. May need an additional 1 1/2 minutes. Allow to cool.
Cream butter and sugar. Add egg and dry ingredients alternately with milk and molasses. Pour in greased pan. Bake at 350° for 30 to 45 minutes.
Cook lasagna noodles in boiling, salted water according to package directions. Drain well. Cook onion and green pepper in butter or margarine until tender. Stir in condensed soup, mushrooms, pimiento, skim milk and basil.
Work cheese with spoon until light and fluffy. Mix Sweet 'N Low, grated rinds and walnuts. Form into 12 balls about 1-inch diameter (8 grams). Roll in toasted coconut. Refrigerate. Makes 12. One square equals 35 calories.
Preheat oven to 350°. Butter cookie sheets. Heat molasses to boiling point, then add sugar, butter and milk. Mix flour with baking soda, salt, nutmeg, cinnamon, ginger and cloves. Add to first mixture and blend well. Add a few tablespoons of water (enough so dough holds together and handles easily). Chill mixture for easier handling. Roll or pat out dough about 1/4-inch thick. Cut into gingerbread people. Bake 5 to 7 minutes.
Boil chicken, bone and place in a large rectangular pan. Mix soup and broth together. Spoon over chicken. Add drained Veg-All. Mix flour, margarine and milk together. Spoon over vegetables and bake at 375° for 1 hour or until brown.
Wash and cap mushrooms. Cover in salt and boil 1 minute. Drain. Prepare marinade from rest of ingredients. Pour over caps and chill minimum of 24 hours. Drain and serve cold. Yields about 36.
Saute sausage, onion, green pepper and celery in butter in a large skillet until vegetables are tender. Stir in remaining ingredients, except cheese. Cook over low heat, stirring frequently, until heated. Sprinkle with cheese; cook until cheese melts. Serves 6.
Cream cheese and butter should be room temperature or soften, do not melt, in microwave. Blend cream cheese, butter and vanilla. Add sugar and mix. May be tinted with food coloring, if desired.
Mix cream cheese and sugar together. To cream cheese mixture, add strawberries, pineapple and bananas. Fold fruit into cheese mixture well. Add Cool Whip to mixture. Pour into large mold and freeze overnight. Makes 12 cups.
Blend together the vegetable oil and sugar. Add eggs to sugar mixture, one at a time. Sift together flour, salt and baking powder. Fold flour mixture into sugar and eggs. Fold in crushed pineapple. Add vanilla. Bake in preheated oven at 350° for 1 hour and 25 minutes.
In a saucepan, combine sugar, shortening, molasses and ginger. Boil 1 minute. Remove from heat. Add baking soda dissolved in boiling water. Stir until foamy, then add well beaten egg. Sift cinnamon, salt and flour together. Add to molasses mixture. Mix well. Divide dough. Roll on floured board to 1/4-inch thick. Cut into desired shapes. Bake on greased sheet at 375° for 15 to 20 minutes.
Heat oven to 375°. In large bowl, mash potatoes. Add orange juice, rind, salt, ginger, pepper, 2 tablespoons butter and the egg. Beat with electric mixer or wooden spoon until smooth and fluffy. Spoon potatoes into buttered, shallow 1 1/2-quart casserole or 10-inch quiche pan, smoothing top.
Mix pineapple, mandarin oranges and cottage cheese. Add pudding mix and stir well. Add marshmallows and mix. Stir in Cool Whip.
Mix thoroughly all ingredients. Bake 20 minutes at 350°. Serve hot with crackers or toast rounds.
Mix all but last 3 ingredients until well blended and place in pan (glass does best). Mix last 3 ingredients together well and spread over top of loaf. Bake 1 hour at 350°.
Wash and clean beans, then cover with water; simmer for 1 hour. Add all the other ingredients and cook on low heat for 2 hours more. If using ground beef, add at this time. For serving: Serve over brown rice; top with chopped lettuce, cheese or sour cream and salsa. Serve with tortilla chips.
Cook spaghetti (do not overcook). Rinse well. Add veggies and dressing. Chill for at least 4 hours. Serve with Parmesan cheese.
Melt margarine. Add tarragon, seasoned salt, pepper and honey. Dip each chicken breast in mixture. Grill chicken breasts 5 to 7 minutes per side.
In a large frypan, brown ground beef. Add remaining ingredients and simmer, uncovered, for 1 hour.
Mix all together. Add just enough milk to thin to proper consistency. Spray large iron skillet with Pam and sprinkle with corn meal. Bake at 350° for 40 to 60 minutes. If you do not want it too thick, use 2 skillets.
In a large bowl combine the first 7 ingredients. In a medium bowl combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until moistened. Stir in apple. Spoon batter into greased lined muffin cups, 3/4 full. Sprinkle topping over batter. Bake in a preheated 350° oven for 35 to 40 minutes.
Beat eggs; add sugar, salt, vanilla or almond extract, cardamom and cream. Stir in flour, a cup at a time. Dough should be stiff. Chill. Transfer a small amount of dough to a lightly floured surface. Roll dough to 1/8-inch thickness; cut in 2 x 3-inch diamond shapes. Make a lengthwise slit about 3/4 inch in the center of each diamond; gently pull one end of the diamond through the slit as far as possible. Do not tear the dough. Drop a few cookies at a time into deep, hot oil (more than 1 1/2 inches). Fry until golden brown, turning once, about 1 minute. Drain on paper towels. When ready to serve, sprinkle with powdered sugar.
Heat oven to 350°. Grease and flour pan (13 x 9 x 2-inch). Beat all ingredients in large mixer bowl on low speed, scraping sides constantly, 30 seconds. Beat on high speed 3 minutes. Pour into pan. Bake 60 to 65 minutes or until wooden pick comes out clean.
Combine squash, onion, cracker crumbs and 1 1/2 cups of cheese. Mix together eggs and milk and add to the squash mixture. Top with remaining 1/2 cup of cheese. Bake at 350° for 20 to 25 minutes until golden brown.
Mix milk and instant pudding on low speed for 2 minutes. Mix in sour cream. Fold in 1/4 of container of Cool Whip. In container of choice, layer wafers, bananas and mixture at least twice. Spread remaining Cool Whip on top.
Combine first 5 ingredients; stir until drink mix and sugar dissolve. Divide into 2 heavy-duty gallon size zip-top plastic bags and freeze. Remove bags from freezer 1 hour before serving. Place contents of each into a large pitcher and break into chunks. Add 1 bottle ginger ale to each pitcher, stir until slushy. Yields 1 1/2 gallons, or 3 quarts per bag of mixture.
Cook to boil; boil 5 minutes and then add 1/2 cup peanut butter and 3 cups oatmeal. Drop fast with teaspoon on wax paper.
Melt oleo in a 9 inch pan in the oven. Mix sugar, flour, eggs, milk and vanilla. Pour into pan and bake in a 375 degree oven until done. Cool.
Mix butter, pecans and flour together. Pat in bottom of 9 x 13-inch pan. Bake at 350° for about 20 minutes. Let cool. Mix cream cheese, Cool Whip and powdered sugar together. Put on top of nut mix. Mix lemon pudding and milk. Spread on other layer. Last layer is of Cool Whip; spread over entire pan. Refrigerate until set, about 1 hour. Must be kept in refrigerator.
Cook carrots until tender; set aside. Heat soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper.
Saute onion and celery in butter (or margarine). Add potatoes and continue to saute. Add dash of pepper, sage, hot sauce and parsley. Stir. Add clam broth. Bring to boil and simmer until potatoes are cooked. Turn down heat and add clams. Heat, but do not boil. Add milk of choice. Allow to heat through, but do not boil. Serve with a dot of butter, sprinkle of parsley, fresh ground pepper and oyster crackers.
Heat oven to 350°. Mix margarine and 2 tablespoons sugar together, add pretzels. Pat into 9 x 13-inch baking pan. Bake 8 minutes. Cool. Mix cream cheese with 1 cup sugar until creamy. Fold in Cool Whip, spread on cooled pretzel crust. Dissolve the strawberry Jell-O in 2 cups boiling water; set aside to cool. Cut frozen strawberries in small pieces; while still frozen, stir into Jell-O. Set mixture in refrigerator for 10 minutes.
Cube bread. Brown sausage slightly. Drain, cool and crumble. Set aside. Beat eggs and add milk. Add remaining ingredients and sausage; pour into greased or buttered 9 x 9-inch baking dish. Bake at 350° for 45 minutes. Let set a few minutes before serving. Can be mixed in advance and kept in refrigerator and baked in the morning. Recipe can also be cut in half.
Combine crackers and butter. Press into a 9 x 13-inch container. Blend together the cream cheese, sugar, egg and lemon juice. Pour mixture over the crust. Pour the pineapple on the cream cheese mixture. Slice the bananas on the pineapple. Cover with Cool Whip. Place cherries and nuts on top. Refrigerate.
Cook sausage until done. Crumble, then drain. Prepare a 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell.
Peel and boil potatoes in salted water. Mash when cooked. Saute pepper, celery and onions in little oil over a low flame until tender but not burnt. Add tomato sauce and cook a few minutes. Add mixture to mashed potatoes. Mix thoroughly. Add raisins, prunes and butter. Bake in greased shallow baking pan at 325° for about 30 minutes or until brown.
Grease and flour tube cake pan. Mix sugar and Wesson oil. Beat eggs in cup. Add and mix sugar and oil.
Cook spinach and drain well. Mix all ingredients in microwave safe bowl. Microwave on high until heated through (5-7 minutes). Serve with tortilla chips.
Use food processor. Chop peppers, onion and garlic and then cut cheese in pieces and add to other ingredients. When cheese is chopped and blended with other ingredients, add sugar, pimento and mayonnaise. Continue processing until mixed well. Chill several hours or longer before serving with chips. Use chopper blade for processor.
Combine shortening and sugar, mix well. Add eggs and applesauce. Add sifted dry ingredients. Add applesauce, raisins and nuts. Bake at 350° for 1 hour in tube or Bundt pan.
Beat eggs; add sugar. Melt margarine. Mix cocoa into margarine. Pour this chocolate mixture into egg and sugar mixture. Blend well. Add flour, vanilla and nuts. Bake 25 minutes at 350° in a 13 x 9-inch greased pan.
Preheat oven to 450°. In large plastic bag/container, add all ingredients. Close bag/container and shake until potatoes are evenly coated. Empty potatoes into a shallow 13 x 9-inch baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped fresh parsley. Serves 8. A great change from baked or mashed potatoes!
Place a 9-inch browning dish in oven. Cook on High for 3 minutes to preheat dish. Add butter and allow to melt, tipping dish to coat entire surface. Break eggs into dish; pierce yolks. Sprinkle lightly with dash of salt and pepper. Cover with glass lid. Cook on High for 1 to 1 1/2 minutes or until desired degree of doneness. Let stand 1 minute before serving.
Mix cherry juice, gelatin and sugar in saucepan. Heat, but do not boil. Remove from heat; cool until mixture begins to thicken. Add Coca-Cola, cherries, pineapple and pecans. Chill until firm. Makes 12 servings.
Dissolve sugar in water. Add juices. Peel and mash bananas; put through food mill or blender. Stir into juices. Ladle into freezer containers and freeze. Before using, thaw in refrigerator about 4 hours. In punch bowl, mix with equal quantity of 7-Up. Makes 60 (6 ounce) servings.
Preheat oven to 375°. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla extract until creamy. Add egg; beat well. Gradually add flour mixture. Stir in 1 1/3 cups chocolate chips and nuts. Spread into foil lined 9-inch square baking pan. Bake at 375° for 23 to 25 minutes. Immediately sprinkle 2/3 cup chocolate chips over top. When chocolate chips are shiny, spread evenly. When cool, chill 5 to 10 minutes to set chocolate. Cut into 2 x 1 1/2-inch bars. Makes 36 bars.
Mix powdered sugar, margarine, peppermint and evaporated milk well. Roll in 1-inch balls and place in wax paper lined pan. Refrigerate 20 minutes and flatten with bottom of glass to about 1/4-inch. Chill another 30 minutes. Melt chocolate chips and shortening together. Dip patties and place back in refrigerator on the wax paper for as long as they take to harden. Makes 4 1/2 to 5 dozen.
Heat oil in a medium saucepan over medium-high heat. Add scallions, jalapenos and bell pepper; saute, stirring frequently until the vegetables are softened, 5 to 7 minutes. Stir in the tomatoes and simmer 5 minutes. Stir in the cream and heat the mixture just to boiling, then remove from the heat. Break the cream cheese into small pieces and add to the hot cream mixture. Stir until completely melted. Toss the shredded cheeses with the flour and stir into the hot mixture, one handful at a time, until all is completely melted. Return the mixture to low heat and stir until heated through. Season with the cumin, salt and pepper. Transfer the mixture to a chafing dish or crock-pot on low and serve warm with blanched broccoli and/or Pillsbury cornbread sticks (from refrigerator dough). Makes about 1 quart.
Put yeast and sugar in water. Mix shortening in flour. Start with 5 cups flour (self-rising) and work the shortening in flour good. Pour in the water. Stir good, then add more flour to make a stiff dough. Put it on a floured board or counter and work 3 to 5 minutes. Make out rolls or loaf of bread. Let it rise twice its size. Brush top with oleo. Will keep in refrigerator for a week. Cover tight. Bake rolls at 425° and loaf at 350° for 30 minutes.
Cut shortening into dry ingredients. Combine juice, peel and egg. Add to rest. Fold in berries and nuts. Bake at 350° for 1 hour in greased loaf pan.
Into large mixing bowl, combine salt, sugar and oleo. Add the scalded milk (cool until lukewarm). Add flour and egg; stir well. Dissolve dry yeast into the 1 cup lukewarm water and add to mixture, stirring well. Add flour (1 cup at a time, stirring well each time). If dough is still sticky, add up to 1 additional cup of flour. Set aside and let rise for 1 hour or until dough is doubled in size. Make into rolls and place onto greased cookie sheet.
Preheat oven to 375°. Combine mayonnaise, mustard, parsley and onion. Set aside. Combine chicken, bacon, 3/4 cup cheese and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a 13 inch round baking pan with wide ends of triangles overlapping in the center and points toward the outside. (There should be about a 5 inch diameter opening in the center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points up over chicken and tuck under inside edge. Place tomato slices between gaps in dough. Bake 20 - 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining cheese. Put remaining mayonnaise mixture into cored pepper; set in middle of ring, surrounded by lettuce.
Cream butter and sugar. Add last 4 ingredients and mix well. Pour into greased 9 x 13-inch pan and bake at 325° for 30 minutes. Frost when cool.
Combine all ingredients into large bowl and mix at high speed for 4 minutes. Bake at 325° for 1 to 1 1/2 hours.
Sift flour, salt and soda into large mix master. Add margarine, brown sugar, white sugar, egg, and vanilla. Beat on No. 4 speed about 2 minutes, scraping bowl while beating. Stop mixer, add chocolate chips and nuts. Beat on No. 2 speed until blended (about 1/2 minute), scraping bowl while beating. Drop by half teaspoon on prepared cookie sheet. Bake 350° about 12 minutes or until golden brown. Yield: about 3 dozen cookies.
Preheat oven to 400°. Grease 18 muffin pan cups. Sift dry ingredients in bowl. Combine egg, sugar, melted shortening and milk; whisk until smooth. Stir dry ingredients into egg mixture with rubber spatula just until combined. Fold in 1 1/2 cups blueberries; spoon batter into prepared muffin cups. Bake for 15 to 20 minutes, until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from cups. Serve warm. Makes 1 1/2 dozen.
Combine sour cream, lemon juice, sugar, salt, pineapple, banana, pecans, cherries and red coloring (if used).
Combine first 3 ingredients in bowl; mix well. Shape into balls. Place in paper bon bon cups. Make indentation in center of each ball. Fill with chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.
Mix together the mustard, black and red pepper, Worcestershire sauce and liquid smoke. Add catsup and vinegar. Let come to a boil over low heat and cook for 5 minutes.
Grind bologna and cheese. Add other ingredients. Mix well. Spoon onto buttered buns. Wrap individually in foil. Bake 25 minutes in 325° oven. Can be made ahead. Refrigerate or freeze.
Cook potatoes until tender, mash smooth. Cook bacon, dice. Chop onions and mushrooms. Saute in bacon grease. Drain and rinse sauerkraut. Mix potatoes, sauerkraut, bacon, onions and mushrooms. Stir thoroughly. Season to taste with salt and pepper. Spread mixture in baking dish. Top with sausage pieces pressed slightly into the potatoes. Bake 45 minutes at 350°.
Heat shortening over low heat. Cool. Add sugar, molasses and egg. Beat. Add flour, baking soda, cloves, ginger, cinnamon and salt. Mix well. Chill.
Mix soups and water, then mix with meat. Bake, covered, at 275° for 3 to 4 hours. Stir in second can of soup if cooked noodles are added. Stir in 1/2 cup sour cream just before serving. Serve over rice or noodles.
In saucepan melt butter. Add onion and cook until tender. Stir in flour and salt, seasoning and pepper. Add broth and stir to mix well. Cook and stir until thick and bubbly. Add cubed chicken and vegetables and heat until bubbly.