HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften, but don't melt, margarine. Add sugar; mix with tablespoon. Ad beaten eggs and vanilla. Gradually add flour, soda, baking powder and salt. Mix in the peanut butter by heaping spoonfuls on greased pan, an inch apart on cookie sheet. Press down and bake at 350°. Bake about 20 minutes or until slightly browned. Remove from oven, let rest 5 minutes; then loosen with spatula. Makes about 2 dozen medium cookies.
Mix all ingredients together, beating well. Pour into a 9 x 13-inch pan sprayed with Pam. Bake at 300° for 1 hour.
Separate eggs; beat egg whites to a stiff stand. Add 6 tablespoons of sugar from the 2 2/3 cups that was measured. Beat fast. Remove from mixer. Put in refrigerator until you get the cake mixed up. Cream the remaining sugar and butter. Add egg yolks. Add part of the flour, beating all the time. Add 4 tablespoons of cream. Add the remaining flour, beating all the time. Add vanilla and then the other 4 tablespoons of cream. Beat good; fold in egg whites. Pour in well greased and floured tube pan. Cook 2 hours at 300°.
Mix condensed milk, eggs, egg white and salt. Add juice gradually. Beat until thick. Add rind. Pour into baked pie shell. Cover with meringue and brown in 350° oven.
Beat vinegar, water, salt, pepper, garlic powder and paprika. Soak chops in liquid for 1 hour, keep turning. Drain off vinegar mixture. Place in a frying pan of hot oil and brown on both sides. Drain off all of the oil except 1 tablespoon. Add soup to hot skillet and mix well. Add a little water and chops. Cover and simmer on low for 1 hour.
Line a cookie sheet with foil, then cover foil with graham crackers. Boil together for 2 minutes the oleo, sugar and nuts. Pour mixture over crackers. Bake at 350° for 10 minutes. Allow pralines to cool and break into pieces for serving.
Spread beans on tortillas. Sprinkle with onion and cheese. Add meat and salsa. Add cheese slice. Roll up tortillas.
Mix together crumbs, margarine and sugar. Pat firmly into 9 x 13-inch pan. Bake at 350° for 8 minutes; cool. Beat cream cheese, sugar and milk until smooth. Fold in half of topping. Spread over cooled crust. Arrange fruit in layer. Make pudding and pour over fruit. Cover and chill several hours or overnight. To serve, spread remaining topping on top and garnish with fruit.
Brown meat and onions over medium heat in cooking oil. Turn to brown on all sides. Add remaining ingredients. Reduce flame. Cover and simmer approximately 3 to 3 1/2 hours or until tender. Serves 8.
Cook beef roast until "falling apart." When roast is half done, add 1 bottle of hot or medium picante sauce and let cook into the meat. Remove from stove and shred into tiny pieces. Place approximately 1/2 beef mixture or more if tortillas are extra large; add more picante sauce to taste. Sprinkle heavily with shredded Mexican style cheese (usually a mixture of Monterey Jack, Colby, Cheddar or other hard yellow cheese). Begin with one side and fold tortilla into an envelope; deep-fry until tortilla is brown. This will melt the cheese inside. Serve with salad, chopped lettuce and tomato and other Mexican compliments.
Dissolve jello in boiling water. Let cool. Divide in half. To each half, add 1/2 fruit with juice and 1/2 of yogurt. Blend. Put in dessert dishes. Cool 2 to 3 hours. Great with fresh fruit also.
Preheat oven to 350°. Spread the chopped onions on the bottom of a baking dish. Place hens in a single layer on top of onions, cut side down. Sprinkle with pepper and salt. Bake for 15 minutes.
Beat up egg in a large bowl. Mix in sugars. Stir in flour, sifted with baking powder. Add salt, vanilla and lemon juice. Mix in apple pieces. Mix in chopped pecans or walnuts.
Mix all ingredients together in bowl by hand. Bake in 9 x 13-inch pan at 400° for 30 minutes. Cool and cut into squares.
Pour water over oats and cool 20 minutes. Cream butter and sugars; add eggs, one at a time and beat well. Then add oatmeal mixture. Blend in sifted dry ingredients and vanilla. If desired, blend in 1 cup chopped nuts. Bake at 325° for 35 to 40 minutes in 9 x 13-inch pan.
Saute onions in butter or bacon drippings until brown; stir in all remaining ingredients, except spareribs. Simmer until mixed and heated. Pour sauce over ribs and add water to pan to cover meat. Bake at 350° for 2 to 4 hours until meat falls from bones. Lower oven temperature to 300° to 325° if ribs brown too fast. Leftover sauce freezes well.
Cook broccoli and drain. Saute onion in butter. Cook rice. Add soup, cheese and broccoli to 1/2 to 3/4 package of Ritz crackers. Melt 1/2 stick margarine and pour over crackers. Bake at 350° for 30 minutes or until brown.
Saute onion, green pepper and mushrooms in margarine. Split chicken breasts in center to make 8 pieces. Fill all 8 pieces with sauteed vegetables. Roll from short end and secure with toothpicks. Grease with margarine 8-inch square baking dish. Place breasts in dish. Cover, bake at 350° for 45 minutes.
Mix by hand. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes.
Spread peanut butter between 2 crackers. Melt chocolate bark in 8 x 8 x 2-inch dish in microwave for 1 to 2 minutes. Stir until smooth. Dip crackers into melted chocolate with tongs and place on waxed paper. Cool. Can be stored in refrigerator or freezer. Makes about 48.
Cook broccoli in salted water until tender. Drain and cool. Marinate in French dressing for at least 1 hour. Drain and arrange on serving plate with lemon wedge garnish. (Can use 1/2 cauliflower.)
Heat oven to 375°. Brush flour tortillas with melted butter. Sprinkle with garlic salt and cut into wedges. Place on bake sheets. Bake 7 to 10 minutes or until golden brown.
Heat olive oil over medium heat in large skillet. Saute garlic until golden, stir constantly. Add chicken strips, saute until white and almost completely cooked. Add broccoli, saute until crisp-tender. Add spices and tomatoes, wine, broth and margarine. Cook 3 to 5 minutes until thoroughly heated. Toss pasta with chicken mixture. Serve with Parmesan cheese, if desired.
Grease a baking dish with oleo. Slice potatoes, long ways; place in baking dish. Bring to boil the sugar, syrup and oleo, then pour over potatoes in bowl. Bake at 350° for 30 minutes.
Prepare cake mix according to package directions in 9 x 13-inch pan. Sprinkle marshmallows on baked cake and return to oven until marshmallows are just melted. Mix frosting, pecans and chocolate chips in a small bowl. Spread mixture on cooled cake and marshmallows. Enjoy.
Clean to remove all stems. Mix bread crumbs, cheese, parsley, butter, garlic, onion, salt, pepper and fill caps. Pour 2 Tbsp. oil in bottom of baking pan. Place mushrooms in pan. Bake about 10 minutes in moderate oven. Mushrooms should be tender. Tops should be brown.
Cook first 4 ingredients until thick and add half to the following egg yolk mixture. Cook egg yolks 3 minutes, then add butter and lemon juice. Use baked crust and top with egg whites to which sugar has been slowly added. Pour over lemon filling and bake at 350° until brown.
Cook bacon in an 8 or 9-inch skillet over medium heat, about 5 to 7 minutes or until crisp. Drain on paper towels.
Blend together sugar and shortening. Sift dry ingredients. Add alternately cherry juice and milk with dry ingredients and vanilla. Beat egg whites stiff. Fold into batter. Add cherries and walnuts. Bake about 45 minutes at 350°.
Mix all ingredients together, Put in a greased muffin pan. Bake 400 degrees for 20 minutes. Makes 6 large muffins.
Cook raisins in water until the water is gone. Then add applesauce, eggs, oil, sweetener and vanilla. Mix well and blend in dry ingredients. Bake at 350° for 25 to 30 minutes in a greased 9 x 12-inch pan. (Drained fruit cocktail may be substituted in place of raisins and water.)
Cream butter with spices. Yield: 1/3 cup. Very good over pasta.
Make jello according to package directions and let start to set. Drain crushed pineapple. Fold all ingredients into jello, whipped cream last. Unmold on a bed of curly endive lettuce to look like a Christmas wreath. Decorate with extra sliced stuffed olives.
Melt the lard and peanut butter together, then mix with corn meal and flour. Place in onion bag and hang from the bird feeder.
Put 1/4 cool water in blender. Sprinkle gelatin over and stir to soften. Add 1/4 cup boiling water. Blend, then add remaining 1/4 cup water and all ingredients except strawberries. Blend until smooth. Fold in strawberries.
In medium bowl, mix butter and water until melted. Add eggs and beat with fork. Add stuffing and pork sausage. Cover and refrigerate for 20 minutes. Roll into balls. Cut bacon slices into 3 pieces. Wrap bacon around balls (secure with toothpick). Bake at 400° until crispy.
Soak gelatin in cold water. Dissolve in hot water. Add vanilla. Beat egg whites and add sugar until stiff. Combine gelatin mixture with eggs and sugar mixture. Fold in whipped cream, beaten until stiff.
Grate cheese; mix well with sausage. Then add Jiffy mix and Tabasco sauce; mix well. Roll into bite size balls and bake in 375° oven for 15 to 20 minutes.
Grease 2 (9-inch) layer pans. Line bottoms with waxed paper. Mix well dry ingredients in a large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake at 350° about 30 minutes or until cake tests done. Cool completely. Remove from pans.
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours. Cut into shapes and place on cookie sheet. Bake until edges are brown, 7 to 8 minutes at 350°. Makes about 5 dozen cookies.
Cream shortening and sugars. Add eggs and beat until fluffy. Sift flour, baking powder, soda and salt. Stir dry ingredients into creamed mixture. Then add oats, nuts, raisins and vanilla. Mix well.
Bread and fry chicken cutlets. Pat dry. Put aluminum foil on cookie sheet. Spread out sweet and sour sauce. Place cutlets on top. Then spread some more sauce on top of cutlets and bake at 350° for 10 minutes. Easy clean up!
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 1 hour or until mixture is set and golden brown.
Mix together well except chocolate. Chill for 4 hours. Roll into balls and with a fork, dip one at a time in the melted chocolate. Place on wax paper to set.
Mix lard, sugar and eggs; beat well. Add syrup. Sift together dry ingredients. Add dry mixture to lard, sugar and egg mixture. Add also milk to dry mixture. Bake at 350° for 30 to 40 minutes or until done.
In a saucepan, combine cornmeal, milk, sugar and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat. Cook, covered, for 10 minutes more, or until very thick, stirring occasionally. Remove from heat; stir in sausage. Pour into loaf pan that has been greased. Cover with plastic wrap; refrigerate. To serve, slice 1/3-inch thick. Dip in flour and brown in butter. Top with syrup.
Spread mixture on the English muffins. Cut into fourths or eighths and bake at 350° until bubbly. May be frozen before baking.
Chopped bell pepper, onion, pineapple and drain. Soften cream cheese and mix other ingredients. Form into ball, roll in pecans.
Microwave bacon until crisp, crumble when cooled. Heat unwrapped cream cheese until softened. Add cheeses and dry mustard. Add milk, beat until fluffy, add the rest of the ingredients plus crumbled bacon. Cut French bread in 1 in slices and spread with cheese mixture. Place loaf on waxed paper and microwave 1 1/2 to 2 minutes until heated through. Can also be wrapped in foil and heated for 20 to 25 minutes in 350 degree oven.
Saute beef. When brown and drained, add 2 cans of the tomato sauce. Put 1 cup of tomato sauce on the bottom of a casserole, 1/2 of the noodles and all of the cheese mixture, then the other half of noodles, then pour the beef and tomato sauce on top. Bake one hour.
Mix jello by package directions, leave off 1 cup of the water. Drizzle lemon juice over sliced bananas; coat with the juice. Mix bananas, pineapple and marshmallows in jello. Chill in a 9 x 13 x 2-inch dish.
Cook noodles according to package directions. While noodles are cooking, heat olive oil and garlic in skillet. Stir in tomatoes and basil; simmer. Drain noodles, then toss with cheese. Pour tomato sauce over noodles and serve. This dish makes a lot of food fast and reheats well.
Mix together jello and sugar. Mix together water and Knox gelatine, then add to jello mixture. Add 4 cups boiling water. Let sit 5 minutes.	Pour the whipping cream; mix well, then pour into mold	or cake pan.	Grease pan with a little mayonnaise before pouring jello in. Refrigerate for 4 hours.
Put all ingredients in a large jar. Let sit for 4 weeks, shaking often. Then strain through cheesecloth and pour into bottles.
Heat oven to 350°. Grease and flour pan. Recommend one 13 x 9 pan or two 9 1/2-inch cake pans. Mix sugar, flour and butter into crumb like mixture. Save lots of crumbs for topping. Mix eggs, soda and buttermilk together. Add this to 1st mixture. Pour into pans for baking. Before topping with reserved crumbs, add last 3 ingredients.
Put all ingredients in a 4 qt. casserole or roaster. Cover and bake 4 hours at 300 degrees.
Melt Crisco in crock-pot. Saute celery and onion. Add remaining ingredients. Simmer until tender.
Mix all ingredients. Shape into balls. Brown in skillet or oven. Put browned meat balls in crock-pot.
Mix all ingredients together. Add Marzetti, salt and pepper. Add creamy Italian or Italian dressing, if desired.
Beat well. Pour into unbaked pie shells. Bake at 375° for 1 hour. Makes 2 pies.
Shred the cabbage. Melt the butter in a large skillet and add the cabbage. Cook over medium heat. Cook until soft, stirring occasionally. Add the light cream and simmer.
Saute beef in large skillet. Add green pepper, celery, onion and salt and cook 5 minutes. Add tomato sauce, soup, mushrooms and black olives. Cook 10 minutes. Cook noodles. Place in large roasting pan; pour sauce over noodles and stir to gently mix. Sprinkle with cheese and bake in preheated 350° oven for 35 to 45 minutes. Serves 10 generously.
Preheat oven to 400°. Cut open pumpkin and remove insides. Clean pulp from seeds and rinse in water thoroughly. Place seeds on a cookie sheet in a single layer. Sprinkle salt on top and bake for 30 minutes. Let seeds cool before eating. Salt substitute can be used in place of regular salt.
In a 13 x 9-inch pan or large platter, spread refried beans into a thin layer. In small bowl, mix sour cream and taco seasoning mix. Next, layer sour cream mixture evenly. Sprinkle cheese over top. This can be covered and refrigerated until ready to serve.
Peel and core apples. Slice into large mixing bowl. Add remaining ingredients and coat apple slices evenly. Pour into unbaked pie shell. Cover with another pie crust and close edges as usual. Bake at 425° for 40 to 50 minutes.
Cut up chicken. Coat chicken in flour seasoned with salt and pepper. Place on a cookie sheet with the butter. Bake at 350° for 1 hour.
Cream butter and sugar; add eggs, beating well after each addition. Add jam, walnuts, cherries, raisins, potatoes, coconut and allspice. Stir in buttermilk. Add brandy. Add sifted flour with soda and salt and fold into the batter until smooth. Bake in two or three layers or in a tube pan in a 250° oven (slow) for about 1 1/2 hours or until done. Use any preferred icing with nuts.
Combine powdered sugar and peanut butter with fork until blended. Place evenly in bottom of pie crust. Place milk and sour cream in bowl. Add pudding mix, beat until thickened. Pour half of filling over peanut butter mixture. Coarsely chop 4 candy cups; sprinkle over filling. Top with remaining filling. Spread Cool Whip over filling. Cut remaining candy cup into 8 pieces; place on top of pie. Refrigerate. Makes 8 servings.
Cream butter, peanut butter and sugar in mixing bowl until well blended. Add eggs 1 at a time, beating well after each addition. Combine dry ingredients in bowl. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Add vanilla; mix well. Pour into 2 greased and floured 9 x 13-inch cake pans. Bake at 350° for 30 to 35 minutes. Cool on wire racks.
Melt oleo in heavy pan and add sugar. Stir. Blend in egg yolks gradually. Bring to a boil, stirring constantly. Cook about 1 minute. Remove from fire.
Cream the sugar and margarine at medium speed. Gradually add egg substitute and beat well. Combine sour cream and baking soda; stir and set aside. Combine flour and salt; set aside. To creamed sugar, margarine and egg mixture, alternately add flour mixture and sour cream mixture; begin and end with flour mixture. Stir in vanilla. (If desired, add apples, peaches, etc.) Spoon into tube pan coated with Pam and bake at 325° for 1 hour and 35 minutes. Cool in pan for 10 minutes.
Combine vegetables in a jar about 1 1/2-quart size. Sprinkle with salt and celery seed. Stir gently and let stand for about 1 hour. Combine sugar and vinegar. Stir until sugar dissolves. Pour over vegetables and stir to blend. Cover and refrigerate. Pickles will be ready to eat in one day. Keep covered in refrigerator.
Cook raisins in as little water as possible until soft. Add other ingredients. Mix and cook until thickened. Then add vanilla and butter. Let cool. Pour into pie shell. Add meringue or whipped topping to top of pie.
Use a 9-inch pan. Slice pears into crust. Combine yolks and cream cheese; beat until smooth. Blend in sour cream and lemon juice. Combine dry ingredients; add to sour cream mixture. Mix well; pour over pears. Bake at 375° for 25 minutes.
Mix cauliflower, sour cream, Mozzarella cheese and salt and pepper and place in casserole dish. Melt 1/2 stick margarine. Add Italian bread crumbs to margarine until flaky. Add 3 tablespoons sliced almonds. Cook on stove for 1 1/2 minutes on medium heat. Layer on top of casserole and bake 20 minutes at 350°.
Lay steaks in bottom of slow cooker. Combine sugar and ketchup. Pour over steaks. Sprinkle with salt, pepper and a few dashes of Worcestershire sauce. Cover. Cook on high 3 hours and low 3 hours.
Mix together flour and water. Stir in milk. Cook until paste and let cool in refrigerator. Mix together remaining ingredients, then add paste and mix until smooth. Frosts 2 (9-inch) or sheet cake.
Place cubed bread in bottom of greased casserole dish or baking pan. Mix chicken, onion, green pepper, celery, pimento, mayonnaise, lemon juice, pineapple and water chestnuts together. Layer over bread cubes. Beat together eggs, milk, salt and soup. Pour over chicken layer. Cover and refrigerate overnight. Bake 1 hour at 325°. After baking, immediately sprinkle top with shredded Cheddar cheese and crushed potato chips.
Cut up dates and sprinkle with soda. Cover with boiling water. Cream butter and sugar. Add eggs, well beaten. Add flour and salt and stir to smooth mixture. Stir in dates, water and nuts. Pour into slightly greased tube pan. Bake in a slow 300° oven for 1 hour until golden brown and leaves side of pan.
Beat sugars, margarine, peanut butter, vanilla and egg in bowl until creamy. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until brown in 350° oven. For bars, grease 9 x 9 x 2-inch pan. Spread dough. Bake 25 to 30 minutes. Makes 3 dozen plus 11 cookies.
Microwave chicken until done. Dice up the meat into 1-inch cubes. Place meat in glass or plastic bowl. Combine all the remaining marinade ingredients and pour over the meat cubes. Cover. Marinate the cubes overnight or longer. Put meat cubes on skewers and barbecue.
Cook raisins in water. Cool and pour into unbaked pie crust. Combine remaining ingredients. Mix with a spoon. Spread over top of pie. Cook at 350° until golden brown, about 40 minutes.
Put all ingredients together and bring to a boil. Drain fruit, peaches, pears, cherries, pineapple, apricots, plums, apple rings (whatever combination you prefer). Pour mixture over fruit and refrigerate overnight. Heat until bubbly and serve warm.
Combine potatoes, egg whites, onion, salt and pepper. Combine sour cream, pickle relish, mayonnaise, vinegar, mustard and celery seed. Pour over potato mixture; toss lightly. Refrigerate. Before serving, garnish with grated yolks. Serves 6.
Mix the first 3 ingredients; let rise until bubbly. Add milk to yeast mixture along with 1/3 cup oil. Add 4 cups flour and salt. Mix with mixer, then add last 2 cups flour. Mix by hand and turn out on floured board. Knead lightly. Divide into 3 equal parts and put into 3 well-greased coffee cans with lids. Let rise until lids pop off, about 1 to 1 1/2 hours. Bake at 350° on bottom rack. Remove from cans at once and butter.
In a large pan, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork (10 minutes). With slotted spoon, remove from water and break into bite size pieces. Set aside. Measure the water fish was cooked in and add enough additional water to make 4 cups. In liquid, cook celery, onion and potatoes until tender. In a bowl, combine flour and water to make paste. Stir into liquid. Cook until boiling. Reduce heat to medium-low. Add all other ingredients. Heat through. Garnish with dried parsley.
Cook and bone chicken. Put in bottom of baking pan. Cover with cream of celery soup and cream of chicken soup (undiluted). Cover with 1 package of Stove Top stuffing made as package directs. Add 1 cup chicken broth over all. Bake for 30 minutes at 325°.
Mix all ingredients together. Sprinkle paprika on top. Bake at 400° for 20 minutes. Serve with Wheat Thins or any hard crackers.
Roll dough. Put it up in the air. Put cheese on it and all that kind of stuff you put on it and nothing else. Put it in the oven on 6 degrees for two minutes, then give it to your schoolmates.
In a medium bowl, mix refried beans, green chilies and taco seasoning mix. Spread on a 12-inch round serving platter. Blend avocado, lemon juice and 1/2 cup taco sauce until smooth. Spread on top of avocado mixture. Top with shredded lettuce, cheese and taco sauce. Serve with nachos or tortilla chips.
In a skillet combine butter or margarine, green pepper and onion. Cook until tender. Next add tomatoes, salt, pepper and eggplant. Cook slow for 10 minutes or until eggplant is tender. Pour the mixture into a casserole dish and sprinkle bread crumbs on top. Bake at 350° for 25 minutes. During the last 10 minutes of baking put shredded cheese on top.
Cream together shortening, sugar and egg. Add pumpkin. Sift together flour, baking powder and spices and add gradually to rest of ingredients. Fold in raisins or chopped nuts. Drop by teaspoons on baking sheet and bake in oven at 375° for about 15 minutes. When cool, frost with thin icing. Makes about 5 dozen.
Combine all ingredients into 8 x 8-inch baking pan. Bake at 450° for 20 minutes, until chicken salad bubbles and boils. Top with potato chips and bake an additional 10 minutes.
Cube and butter slices of bread. Grate Cheddar cheese. Brown sausage and drain. Beat together eggs, dry mustard, salt and half and half. Layer bread, sausage and cheese. Repeat. Pour egg mixture over top. Bake at 300° until firm.
Dissolve the yeast in 1/2 cup warm water. Put the remaining water in a large pan and add the flour all at once, beating vigorously. Beat in the yeast and quickly turn the dough out onto a pastry board. Knead with greased hands until smooth.
Drain pineapple, reserving 3 tablespoons juice. Combine reserved juice, mayonnaise, yogurt and onions; set aside. Arrange pineapple, oranges and chicken on lettuce-lined plates. Serve with dressing. Makes 4 servings.
Heat oven to 350°. Spray 9-inch baking pan with cooking spray. Melt margarine in skillet; add mushrooms. Stir-fry until tender; drain and set aside. Combine egg, milk, flour and pepper. Beat with whisk until bubbly. Stir in 1 cup of cheese, mushrooms and bacon or ham. Pour into prepared baking pan. Sprinkle with remaining 1/2 cup cheese over top. Bake at 350° for 25 minutes or until center is set. Serves 6.