HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugars until light and fluffy. Add eggs, one at a time, and beat well. Add the flavorings and vinegar. Beat thoroughly.
Melt butter. Mix into butter in this order: Sugar, eggs, flour, nuts, chocolate chips, vanilla and bourbon. Pour into pie shell. Bake for 30 minutes at 350°. Serve with whipped cream or vanilla ice cream.
Cream sugar and shortening; add eggs. Sift dry ingredients together and add with hot water. Mix. Bake at 350° for 25 to 30 minutes.
Brown sausage; press crescent rolls in a 12-inch pizza pan to form crust. Spoon sausage onto crust. Sprinkle on frozen hash brown. Add shredded Cheddar cheese. Beat together eggs, milk, salt and pepper; pour over cheese. Sprinkle with Parmesan. Bake at 375° for 20 to 30 minutes.
Don't peel cucumbers. Slice 1/4-inch thick. Soak 24 hours in 2 gallons of water and lime. Wash thoroughly and let stand 3 hours in cold water. Drain and let stand overnight in mixture of remaining ingredients. I heat it to boiling before adding to cuke slices, which I have in a plastic pail, if a large amount. In the morning, boil 35 minutes and seal. I add some alum if pickles are too soft, while cooking. Makes 5 quarts.
Mix dry ingredients together in a large mixing bowl. Cut shortening into the dry ingredients. Dissolve yeast in 2 tablespoons warm water. Add dissolved yeast to buttermilk. Mix yeast and buttermilk mixture with flour mixture. Place in airtight container and chill for at least 20 minutes before rolling out. Cut biscuits. Place on baking sheet and allow them to sit in a warm place 10 minutes before baking. Bake at 400° for about 10 minutes or until brown.
Pour the milk and wheat in a blender. Liquify for 4 minutes. While still running, add the eggs, sugar, salt, melted butter and baking soda. Add baking powder last and stop blender as soon as thoroughly mixed. Bake on hot griddle and serve.
Mash bananas. Add sugar and slightly beaten eggs. Add melted butter. Add the dry ingredients and stir until moistened. Bake at 375° for 20 minutes, mini muffins for 15 minutes.
Soak gelatin in water 20 minutes. Put sugar and water in saucepan and bring to boiling. Add gelatin and simmer for 20 minutes. Remove from fire. Add remaining ingredients. Turn into shallow pan to one-inch in thickness; cool. Remove to board, cut in cubes and roll in powdered sugar.
Mix all ingredients except vinegar and simmer for 45 minutes. Add vinegar and cook to desired consistency. Put in sterilized jars and put in boiling water for 15 minutes.
Bake biscuits according to can directions; let cool. Split and layer with shaved ham and Swiss cheese. Place in baking dish. Melt margarine and mix with mustard and onions. Spoon this mixture over each biscuit and cover. Refrigerate overnight. Reheat slowly in oven for 15 or 20 minutes.
Take butter out of refrigerator; set aside room temperature. Open coconut. Take out pulp (do not take skin off). Wash and grate. Measure 3 cups grated coconut and add rest of ingredients. Grease pan and sprinkle with flour (cookie sheet). Shape ingredients into little balls and place on cookie sheet. Preheat oven to 350°. Place balls in oven for 40 to 45 minutes. Makes about 33 pieces.
Stack beef steaks; cut into 1 x 3-inch strips. In medium bowl combine beef, jalapeno pepper and oil. Toss to coat. Break noodles into 4 pieces; reserve seasoning packet. Cook noodles as package directs; drain. Heat large nonstick skillet over medium high heat until hot. Stir-fry beef (1/2 at a time) 1 minute or until no longer pink. Do not overcook. Remove beef; keep warm.
Sift together flour, sugar, cinnamon, salt, baking soda and baking powder. In blender mix zucchini, oil and eggs. Add zucchini. Mix to dry milk. Mix thoroughly. Add vanilla and nuts. Mix. Divide equally and put in two greased and floured loaf pans. Bake at 325° for 1 hour.
Shred and chop cabbage, onion and pepper; mix together. Boil together all other ingredients until well blended. Pour over slaw and let set several hours. Store in refrigerator. Lasts and lasts.
In large bowl blend sugar, margarine and chocolate. Add eggs, one at a time, beating well. Add vanilla. Sift flour, baking powder and salt together; add gradually to chocolate mixture. Mix well. Chill 2 hours. Drop mixture by rounded teaspoonfuls into confectioners sugar, coating lightly. Shape into balls. Place on greased baking sheets, 2 inches apart, flatten slightly. Bake at 350° for 12 to 14 minutes or until done. Remove from pan onto wire rack to cool. Makes 4 dozen.
Soften yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm and add softened yeast and eggs. Gradually stir in flour to form soft dough. Beat vigorously; cover and let rise to double in bulk. Turn out onto lightly floured board and use as desired. Grease pans if used for cinnamon rolls. Bake in 350° oven. Makes about 3 loaf pans full.
Sift together flour, soda and salt. Measure margarine and sugar into large mixing bowl; beat until well blended and smooth. Add egg and vanilla; beat well. Add sifted dry ingredients and mix until well combined. Stir in Rice Krispies cereal, semi-sweet chocolate morsels and raisins. Drop by level measuring tablespoon onto lightly greased baking sheets. Bake at 350° for 12 minutes or until lightly browned.
Mix all ingredients, except ginger ale, and chill. Add ginger ale when ready to serve. This makes a lot and freezes well.
Cook potatoes and onion in the margarine in a large skillet on medium until tender. Beat eggs, milk, ham or bacon, salt and pepper. Pour over potatoes and onion in skillet. When egg begins to set, gently lift up around edges to allow raw egg to run under and cook. Cook until done.
Cook chicken with water, salt and onion until tender. Remove chicken. Add celery and carrots to broth. Cook until tender. Take chicken off bones and place in broth with carrots and celery. Add rivels to boiling broth; a small handful at a time, stirring constantly to avoid big lumps of dough. If too thick, add more water to desired consistency.
Brown ground beef and onion in small amount of corn oil. Stir in cream of mushroom soup, enchilada sauce, milk and green chiles. Simmer while assembling enchiladas. Dip tortilla in hot corn oil to soften. Fill center of tortilla with shredded cheese and black olives. Fold edges over filling to form enchiladas. Brushing with a small amount of enchilada sauce helps to keep tortilla soft and closed. Place enchiladas into the skillet of sauce and continue to simmer 20 to 30 minutes. Cover with remainder of shredded cheese before serving. Can also be prepared in oven. I personally prefer them prepared in the oven.
Wash and dry beef. Place in a deep container and cover with buttermilk and lemon juice. Marinate in refrigerator for 2 days, turning several times. Remove; wash off buttermilk. Place beef in pot or kettle. Add wine, water, salt, bay leaf, peppercorns and vinegar. Cook, covered, for about 3 hours or until very tender. Remove beef. Strain stock, reserving liquid. Melt butter in saucepan. Stir in flour. Stir in stock slowly; simmer until slightly thickened. Add gingersnaps and currants; cook until sauce is thickened. Add sugar to taste.
Dredge steak on both sides with flour seasoned with salt and pepper. Heat oil in skillet; brown steak on both sides. Add remaining ingredients, except cheese; cover skillet. Simmer 1 hour or until meat is tender; sprinkle Swiss cheese on steak while still hot.
Combine sour cream, sugar, butter and salt. Mix well and cool to lukewarm. Dissolve yeast	in warm water in large mixing bowl. Stir in sour cream	mixture and eggs. Stir in flour gradually.	Dough will be	soft. Cover and chill overnight.
Mix them all together and then add 2 cups peanut butter. Mix all that together and then roll little meatball size balls into sesame seed or coconut. Then put them into the refrigerator.
Combine sugar, flour and salt. Add all other ingredients, except coconut. Cook over low heat, stirring constantly until thickened, about 15 minutes. Add half of the coconut; mix and pour into the baked pie shell. Beat the egg whites with 1 teaspoon vanilla and 3 tablespoons sugar until stiff. Spread on top of pie and sprinkle with rest of the coconut. Bake at 350° for 10 to 15 minutes and meringue is browned. Refrigerate until completely cooled before cutting.
Preheat oven to 375°. Combine potatoes, garlic, oil, salt, pepper, thyme and rosemary in medium bowl. Toss to coat evenly. Place potatoes in single layer on 16-inch sheet of heavy-duty foil. Fold over potatoes and crimp edges to seal. Bake on cookie sheet 1 hour until tender. Open foil and sprinkle on parsley.
Cut round steak in small pieces and brown in bacon drippings. Add tomatoes, potatoes, salt and pepper. Cover with gravy. Simmer for 45 minutes.
Melt oleo and toss with stuffing mix. Set aside. Mix all other ingredients in large bowl; add half of stuffing mix and pour in greased casserole. Top with remaining stuffing mix. Bake at 350° for 30 to 35 minutes. Freezes nicely. Good for your next buffet.
Cream oleo, cheese and sugar. In another bowl, mix milk, pudding and add Cool Whip. Combine mix. Put 1/3 cookies in deep glass bowl. Then layer 1/2 pudding, 1/3 cookies, rest of pudding. Top with rest of cookies. Chill. Serves 10 to 12.
Whip the whipping cream until stiff; fold in sour cream. Add drained fruit and all other ingredients. Chill overnight.
Brown meat. Add next 4 ingredients. Cover and simmer 40 minutes. Salt to taste. Cook noodles in boiling salted water. Drain and rinse. Place 1/3 noodles in 9 x 13-inch pan. Cover with 1/3 sauce; add 1/3 Mozzarella and 1/3 cottage cheese. Repeat layers twice and top with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Let stand 15 minutes to cool and set. Cut in squares.
Slice carrots and cook. Simmer sliced onion in oleo. Mix all ingredients together. Sprinkle crushed cracker crumbs on top. Bake 25 to 30 minutes at 350°.
Cream margarine and sugar. Add eggs, bananas and vanilla. Sift and add dry ingredients. Mix. Add nuts. Spread in 13 x 15-inch jelly roll pan or cookie sheet. Bake 12 minutes at 350°. Do not overbake. Best if frosted with a white icing.
Cook sugar, milk and Karo until ball forms. Remove from heat, then add vanilla, butter or margarine and peanut butter. Beat and pour into buttered 8 x 8-inch pan. Cool.
Brown ground turkey, salt and pepper to taste. In a 9 x 13-inch dish, layer meat, onions and peas. Pour soup on top. Add cheese, then Tater Tots. Bake at 350° for 1/2 hour, uncovered.
Brown ground beef in frying pan; drain. Mix in creamed corn and stewed tomatoes. Heat and serve with corn bread or crackers. Makes 4 servings.
Cook beef, sausage and onion until done; drain. Chop cheese into meat and cook on low. Add Ro-Tel while cheese is melting.
Start cake in cold oven. Cream the butter, sugar and cream cheese until fluffy. Add one egg at a time and beat while adding. Add vanilla and flour, sifted 3 times. Beat until blended and bake 1 hour and 15 minutes until done at 325°.
Mix these ingredients together, then fold in egg whites and 2 tablespoons sugar, beating until they peak. Bake cake at 325° for about 40 minutes. Line your cake pan with waxed paper before baking for easy, clean turning.
Cream together grated cheese and flour. Add spices. May have to use hands. Put through cookie press. Bake at 325° about 10 minutes or until brown.
Unroll 8 ounce package crescent rolls into one piece. Slice pepperoni thin. Dip pepperoni in egg yolk and little flour. Place pepperoni in rolled out crescent roll. Roll up and seal. Brush with egg yolk. Bake at 350° for 20 to 25 minutes until browned. Slice in bite size pieces. Serve with mustards.
Scald milk, then set aside to cool to a lukewarm temperature. Sprinkle yeast in lukewarm water. Let stand 5 to 10 minutes to dissolve.
Heat sugar and ice cream topping to a boil. Remove from heat and quickly stir in cream cheese. Continue stirring until cream cheese is melted. Add coconut flavoring. Mix well. Stir in crumbs, pecans, and coconut. Roll into small balls, about 1 inch in diameter. Roll the balls in coconut. Refrigerate. Makes 6 to 6 1/2 doz.
Cook noodles in unsalted water. Drain. In a bowl mix 2 soups with milk. Add tuna. Mix in noodles and pour in casserole dish. Top with cornflake crumbs. Bake at 425° for 15 minutes.
Preheat oven to 350°. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended. Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300° until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar. Refrigerate 8 hours.
Cook chicken and debone. In a saucepan, mix broth and peas. Add cream of mushroom soup, milk and onion. Cook until bubbly. In large bowl, mix Pepperidge Farm stuffing mix and margarine. Place half dressing mix in bottom of casserole dish. Spoon all of chicken mixture over this. Top with remaining dressing. Place in oven and bake at 375° for 10 to 15 minutes until it is brown.
Place soup, milk, flour and drained mushrooms in large soup pot, stirring frequently, over medium heat, until mixture begins to boil.
Preheat oven to 325°. Combine ingredients and mix well. Pour into pie shell. Bake for 30 to 40 minutes or until set.
Cook until thickened (coats spoon). Dissolve 1 package Knox gelatine in 1/4 cup cold water. Add to hot custard. Add 1 teaspoon vanilla. Cool thoroughly. Add 2 egg whites, well beaten (no sugar added). Beat 1 pint whipping cream and fold in whipped cream. Grate sweetened chocolate over top. Makes 2 (9-inch) pies in graham cracker or chocolate crumb crust. Can be frozen for a short period.
Brown ground beef and drain. Add remaining ingredients. Bake at 350° for 1 hour or put in crock-pot for several hours. Stir occasionally.
Blend dehydrated onion soup mix with sour cream. Chill. Yield: 2 cups. Carbohydrate 2 g, protein 1 g, fat 6 g, calories per serving 66. Two tablespoons = 1 fat exchange.
Cook vegetables according to directions on package, but not until soft. Drain and mix with celery, onion, mayonnaise and Cheddar cheese. Pour into baking dish and cover with cracker crumbs. Dot with butter and bake about 30 minutes at 350°.
Drain cans and combine all vegetables. Add remaining ingredients together; mix with vegetables. Cover and chill overnight.
Boil chicken until done. Melt cheese with soups in saucepan. Mix all together. Saute 1 stick of butter with 1 sleeve Ritz crackers and top casserole. Bake at 325 degrees for 30 minutes.
Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs; add flour slowly and then beat in half and half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8 to 10 servings.
Combine cream soups with taco sauce and milk. Dip tortillas in mixture and line bottom of 2 or 3-quart casserole dish. Add half of the chicken, chili and cheese, forming a layer. Repeat tortilla layer, ending with cheese. Sprinkle olives over top. Bake, uncovered, at 350° for 30 minutes.
Blend peanut butter and butter well. Add sugar until creamy. Roll into 1-inch balls. Freeze firm. Melt chocolate and paraffin in double boiler. Dip balls in chocolate using toothpicks and let sit on wax paper a few minutes. Keep most frozen as you are dipping. Only take a few out at a time. They dip better if frozen. Serves lots.
Mix all ingredients except Ritz crackers and butter. Place in 9 x 13 pan. Crush crackers and mix with melted butter. Spread over mixture. Bake at 350° for 45 minutes.
Mix well first three ingredients. Add remaining ingredients, blending well. Pour into a 9 x 13-inch greased pan. Sprinkle top with chocolate chips and chopped pecans. Bake at 350° for 20 to 30 minutes. Do not overbake. (I put my chocolate chips and nuts in batter before baking.)
Cream Crisco, softened cream cheese, brown and white sugars and egg; add vanilla. Add flour, baking powder and salt. Mix in chips and nuts. Bake at 350° for 10 to 12 minutes. You can ice these with your favorite icing.
In large skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes. Bring soup mixture to a boil. Stir in chicken and vegetables. Cook uncovered 5 minutes, stirring frequently until chicken is done. Serve over rice. Makes about 4 servings.
Mix onion soup mix with 1 1/2 cups warm water. Combine ground beef, onion soup mix and pepper. Salt and pepper to taste. Make into steak size patties.
Drain pineapple well. Reserve 1/4 cup liquid. Gradually add pineapple juice and sugar to softened cream cheese. Beat until fluffy. Add pineapple, pecans and dates. Mix well. Whip the cream using chilled bowl and beaters. Fold whipped cream into date mixture. Spoon into serving dish and chill.
Mix cake mix, eggs, oil and oranges. Bake at 350° for 15 to 20 minutes. (Put mix in 3 layer pans.) For moister cake, put pineapple juice on layers after cooking.
Roll chicken pieces into the first 2 ingredients. Place in melted butter dish. Pour the remaining ingredients over. Bake 1 hour at 350°.
Mix pretzels, pecans and sugar in 13 x 9-inch dish. Pour the melted butter over the mixture. Bake at 350° for 10 minutes.
Mix the pudding, milk, Eagle Brand and Cool Whip. Layer bananas, cookies and mixture. Cool in icebox several hours before serving.
Preheat oven to 350°. Spray 13 x 9 baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce. Mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well. Spread about 1 cup chicken mixture in bottom of dish. Top with taco shells. Spread with half bean mixture and half chicken mixture. Sprinkle with cheese, onion and olives. Layer 1 to 2 more times. Cheese on top with some more green onion. Bake, covered with foil for 50 minutes. Uncover and bake for 18 to 20 minutes. Garnish with cheese, onion and sour cream.
*I use butterscotch chips, Heath bar chips or chocolate chips, half a bag of whichever. If I use these, I cut the nuts down to half.
Cut eggplant into 1 inch cubes; soak 1 hour in salted water. Drain and mush with potato masher. Combine eggs, milk, margarine and pepper; add to "mushed" eggplant. In a greased casserole, place a layer of eggplant, a layer of crumbled crackers, a layer of eggplant, layer of crackers, etc, ending with crackers on top. Bake at 350° until lightly browned. May add 1 small can of mushrooms or soup; if desired.
Cream the white sugar, brown sugar, butter or oleo, well-beaten eggs, peanut butter and vanilla together. Sift together the flour, baking soda and salt. Add sifted ingredients to creamed mixture and mix well. Stir in cocoa bits; form dough into balls the size of large walnuts. Crisscross with fork. Bake in oven at 375° for 10 minutes. Makes 6 to 7 dozen cookies.
Spread in a large Pyrex dish or a 13 x 9-inch pan. Bake for 20 minutes at 350°.
Scoop frozen yogurt into 12 tall glasses. Fill with club soda. Sprinkle with nutmeg.
Dissolve jello in boiling water. Add remaining ingredients. Pour into glass dish. Chill overnight.
Mix flour, salt and shortening as pie crust. Scald milk and cool. Add yeast and dissolve thoroughly. Add eggs and combine two mixtures and let stand 2 hours. Roll out on sugared board and cut into 3-inch squares. Spread with pineapple preserves or apricot preserves and fold over corners to seal. Spread on greased cookie sheet and bake at 350°.
Saute garlic and onion in butter. Add ground beef and brown. Add stewed tomatoes, tomato sauce and pork and beans. Mix well. Add remaining ingredients. Simmer for at least 30 minutes. This can be made earlier in the day and reheated. Great with cornbread.
Spray a flat pan with nonstick spray. Add chicken and cover pan with soy sauce (it needs plenty of sauce). Shake sesame seed over; cover with foil. Bake at 375° for about 1 hour. Uncover; baste. Turn oven down to 350°; cook about 30 minutes or until well done. It will stay hot a long time and seems to be a favorite every time.
In saucepan, slowly melt butter. Add cocoa; blend until smooth. Stir hot water into cocoa mixture and blend. In large bowl, mix flour, sugar and salt with a wire whisk until well blended. Stir cocoa mixture into the dry ingredients. Add milk and egg and blend until smooth. Stir in nuts. Pour into 9-inch pie crust (prebake 5 minutes). Bake at 350° for 50 minutes. Cool before cutting into thin slices. Serve with whipped cream or ice cream.
Cream sugar, butter or butter Crisco, egg, milk and vanilla. Add baking cocoa, baking powder, baking soda and flour. After all mixed, cover and chill. Divide dough into 3rds. Doing one at a time, roll out thin. Cut out stars. Every other tray, I cut out small circle in middle of cookie. When all cool, I put lemon icing or pink peppermint on one side of cookie. Place cut out cookie on top. Looks and tastes good. Bake at 350° for 10 minutes on ungreased pan.
Stir cocoa and soda together. Blend in 1/3 cup oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and the remaining 1/3 cup oil. Stir until smooth. Add flour and vanilla; blend completely. Pour into lightly greased 9 x 11-inch pan. Sprinkle with chocolate chips, peanut butter chips or nuts. Bake 35 minutes at 350°.
Combine all ingredients except paprika. Pour into buttered 1-quart casserole dish. Sprinkle with paprika. Bake 20 to 30 minutes at 350°. Serves 4.
Combine cabbage and green pepper. Mix other ingredients; pour over cabbage. Toss to blend. Chill.
Bring the cup of water to boil; add Imperials and stir until completely dissolved. Reheat to boiling point and add jello. Add applesauce and pour into desired mold.
Cook bacon until crisp, add onion, bell pepper, garlic, salt, chili powder and simmer 15 minutes. Add ground beef and cook until tender. Add beans, tomatoes, corn, potatoes and water. Cook 30 minutes.
Chop cauliflower and onion. Brown bacon; crumble and add to cauliflower and onion. Mix Parmesan cheese, sugar and mayonnaise. Mix well and chill.
Sift flour, baking powder, salt and spices together. Cream the shortening. Add sugar slowly and cream until fluffy. Stir in well beaten eggs. Add sifted dry ingredients alternately with milk. Place 1 cup shortening in a deep fryer. Heat until 1-inch bread cube will brown when dropped in. Turn dough out on a floured board. Roll out a small amount at a time. Cut with a doughnut cutter and drop in hot shortening. Let brown and remove immediately. Keep shortening hot enough so the doughnuts will not soak it up. Sprinkle with sugar and cinnamon.
Melt 2/3 stick margarine and stir in graham cracker crumbs; press into a 9 x 13 pan. In a small bowl, beat sugar, eggs and rest of margarine for 15 minutes; spread over top of graham cracker then place sliced bananas on that, then the pineapple and cool whip. Sprinkle with nuts and cherry halves. Serve chilled.
Mix together. Put in unbaked pie shell. Bake at 350° for 30 minutes.
Heat oven to 325°. Lightly grease 12-cup fluted tube baking pan. Place brown sugar, cherry halves, nuts and 1/4 cup melted butter in bottom of pan. Separate dough into 20 biscuits. In small bowl combine sugar, cinnamon and pumpkin pie spice. Dip one side of each biscuit in remaining butter, then into cinnamon sugar mixture. Place 10 biscuits, coating side down, in prepared pan, overlapping slightly. Repeat with remaining 10 biscuits for second layer. Bake for 40 to 50 minutes or until golden. Cool 2 minutes; invert onto serving plate.
Clean mushrooms and remove stems. Cut 1/2 of the stems into tiny pieces. Mix with rest of ingredients. Stuff mushroom caps. Broil 5 to 8 minutes.
Brown ground chuck and onion. Add 3 to 4 cups water as desired for thickness. Cover; cook over low heat about 1 hour.
Cut chicken wings into 3 sections; throw away small pointed tips. Rinse and pat dry. Pour milk in a large bowl, and put flour in a separate bowl. Dip wings in the milk, then in the flour to fully coat. As oil heats, melt 1/2 stick of butter, then set aside to cool. Fry chicken wings until crispy, about 10 to 12 minutes, they should stop making crackling noise in oil.