HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put into large mixing bowl and beat on medium speed. Cream sugar and margarine until light and fluffy. Add oil and vanilla and beat until well mixed. Now, gradually add all dry ingredients to creamed mixture. Beat until well mixed. Chill several hours in refrigerator, then take out and shape into 1-inch rolls. Wrap in wax paper. Now, cut in small pieces and put on ungreased baking sheet. Bake at 350° for 8 to 10 minutes.
Stir eggs, sugar, salt and spices together thoroughly. Add milk, vanilla and rice; mix well. Turn into a buttered baking dish and bake at 325° for 45 minutes. Serves 6.
In a food processor fitted with a metal blade, process all ingredients except onion and salsa until pureed. Pour mixture into a bowl; stir in onion and salsa. Cover and refrigerate until chilled. Makes 1 cup.
Grind vegetables, using coarse blade. Sprinkle with 1/2 cup salt and let stand overnight. Rinse and drain. Combine remaining ingredients and pour over vegetable mixture. Heat to boiling and simmer 3 minutes. Pack in jars and seal. Makes about 8 pints.
Take 2 cups juice and cook pudding to boil. Mix fruit in a large bowl. Pour cooked pudding over fruit. Stir well. Chill before serving.
Melt marshmallows and butter in a double boiler. Mix all ingredients together and put in flat pan. Set in refrigerator and let chill, cut in squares and serve. It's the chilling that does the job. Looks dry before. This is really good and easy to make.
Trim fat off chops. In oval or round dish, combine oil and garlic; spread evenly. Microwave on High for 1 minute. Combine broth, soy sauce, sugar and pepper in bowl. Add chops to dish, turning over in garlic oil. Pour sauce mixture over chops and cover with wax paper. Microwave on High for 4 minutes, turning chops and dish once after 2 minutes. Keep covered. Microwave on Medium power 12 to 15 minutes or until meat is tender and no pink remains. Place chops in serving dish. Dissolve cornstarch in water. Stir into pan juices. Microwave on High for 1 to 2 minutes until thickened. Leave uncovered and stir once. Pour sauce over chops. Serves 4.
Preheat oven to 400 degrees. Mix margarine, sugar and eggs. In separate bowl blend dry ingredients. Add to margarine mixture. Mix well. Roll into balls. Roll in cinnamon/sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 7-9 minutes.
Mix flour, baking powder, sugar and salt. Almost all at once add 1 beaten egg, milk and oil. Mix quickly but don't over mix. Put on hot griddle.
Brown meat on low heat until it crumbles. Add all other ingredients. Cook on low for about 2 hours.
Brown chuck, onion and bell pepper. Drain chuck. Mix in large bowl all ingredients except cheese. Pour in 9 x 13-inch casserole dish. Top with cheese. Cover with foil; cook at 325° for 1 hour.
Brown sausage and onions; drain. Mix remaining ingredients with sausage; simmer for 15 to 20 minutes. Adjust molasses or brown sugar to how sweet you like the beans. These are very good!
Cut eggplant into 3/4-inch cubes (about 5 cups). Heat 1/2 cup water (salted if desired) to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook about 10 minutes or until tender; drain. Place eggplant and onion in medium glass or plastic bowl. Mix vinegar, oregano, salt, pepper and garlic. Pour vinegar mixture over eggplant mixture; toss. Stir tomato and parsley. Cover and refrigerate at least 6 hours. Just before serving, stir in oil.
Mix the oleo, brown sugar and syrup and cook for about 5 minutes. Add the salt and soda. Stir well. Coat or stir slowly into popcorn, stirring as you pour mixture over the popcorn. Preheat oven to 200° and bake 1 hour, stirring occasionally. Place in plastic bags or containers to keep from drawing moisture.
Soak the almonds and seeds overnight in the refrigerator. Blend for 3 minutes at high speed and strain.
Trim off crusts and cut bread into 1 1/2-inch cubes. Place 1/2 bread cubes on bottom of lightly greased 7 x 11-inch baking dish. Cover with 1/2 cheese, then 1/2 ham. Repeat the 3 layers. Combine eggs, milk and salt. Beat well. Pour over mixture in baking dish. Drizzle melted butter over the top. Cover with foil and refrigerate 12 to 24 hours. Place in a pan (9 x 13-inch works) 3/4 full of water. Cover loosely with foil. Bake at 400° for 50 to 60 minutes. Uncover casserole last 15 minutes of baking time. Test for doneness as for custard. You can add broccoli and mushrooms if desired. This is a great casserole for holiday when serving a large breakfast crowd.
Day One: Mix apple juice concentrate and 3 cans hot water in 2-quart plastic or glass container with a lid. Add sugar, lemon juice, yeast and cherries; stir until sugar is dissolved. Cover and let stand at room temperature, stirring twice more that day.
Mix batter in bowl. Add milk last; add slowly to desired consistency. Use 350° setting on grill. If desired, add fruit topping after cooking. Recipe makes 8 pancakes.
Combine dry pudding mix with pineapple. Stir in cool whip, marshmallows and nuts. Place in serving bowl and refrigerate several hours or overnight.
Line bottom of 9 x 13-inch glass baking dish with chicken breasts. Mix together celery soup and sour cream. Spread evenly over chicken breasts. Follow directions for Stove Top stuffing and spread evenly over soup and sour cream mixture. Bake in a 350° oven for 30 minutes or until it begins to bubble through dressing.
Mix milk and mayonnaise together. Grease a large baking dish. Mix together jello and hot water, let dissolve, then add rest of ingredients in order. Beat heck out of it with electric beater (use large bowl). Put in pan and let set up in refrigerator.
Mix sugar, oil, eggs and extracts together and set aside. Mix flour, baking powder and milk into mixture. Mix well. Add poppy seed. Pour into 2 well-greased loaf pans. Bake at 350° for 1 to 1 1/2 hours. Loaves will crack at top. Check with toothpick or inserted knife.
Soften cream cheese at room temperature. Add the ingredients (except pecans) and mix thoroughly. Shape into 2 cheese balls. Roll with pecans and refrigerate. Serve anytime after ball becomes hard with favorite crackers.
Mix all ingredients well, except pecans. Shape into a ball and then roll in chopped pecans. Serve with assorted crackers.
Drain and press juice from fruit. Reserve juice. Using a sharp knife, quarter cherries. Mix pineapple and cherry juice in a pan and bring to a boil. Remove from heat and stir in Jell-O until dissolved. Add cola and stir. Add crushed pineapple and chopped cherries and nuts.
Combine the first 8 ingredients in bowl in order listed; mix well. Shape into loaf in loaf pan. Mix catsup, brown sugar, nutmeg and mustard in small bowl; pour over meat loaf. Bake at 350° for 30 to 45 minutes, or until cooked through.
Place a layer of meat on the bottom of a glass baking dish. Mix the soups, mayonnaise and lemon juice. Pour 1/2 of the mixture over the meat. Spread asparagus (or broccoli), mushrooms and onions over the mixture. Season with salt and pepper. Pour remaining soup mixture over vegetables. Sprinkle grated cheese and slivered almonds on top. Bake at 350 degrees for 20-30 minutes.
Place basil leaves, garlic, nuts and oil in a blender. Blend until leaves are pulverized. Add cheese. Blend a little longer. Yields 1 1/2 cups pesto sauce.
Mix the dates, nuts, salt, sugar, flour and baking powder in a mixing bowl. Then put the brown sugar into bread pan and pour the boiling water over it. Pour the date mixture over the sugar and water. Bake at 350° for 35 minutes.
Cook spinach according to package directions. Drain, squeezing out excess liquid. Chop pepperoni. Combine spinach, eggs, pepperoni, 1/4 cup of the pizza sauce, the 1/4 cup Parmesan cheese, basil and garlic powder. Unroll refrigerated dough. Press into a 15 x 10-inch rectangle. Cut into quarters. Sprinkle Mozzarella cheese onto half of each quarter. Spoon spinach mixture atop. Fold dough over mixture. Seal edges. Place on a greased baking sheet. Brush with oil. Sprinkle with the 1 tablespoon Parmesan. Cut small slits on top of each. Bake in a 450° oven for 10 to 15 minutes or until golden. Heat and pass remaining pizza sauce. Serves 4.
Cut eggs in half; slip out yolks. Mash with a fork. Mix in remaining ingredients. Refill whites with yolk mixture.
Put all in large saucepan and cook for 5 or 6 hours or until beef falls into shreds. The mixture should be of a consistency for serving on buns. (Butt end of fresh pork can be used in this recipe.) Serves 20.
In large bowl, combine first 5 ingredients. Set aside. In medium bowl combine egg, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until moistened. Stir in apples. Spoon batter into greased or paper lined muffin pan. Sprinkle with topping. Bake at 350° for 35 to 40 minutes.
Boil sugar and water; cool. Add the first 4 ingredients. Freeze in ice cube trays. Add chopped maraschino cherries, 1 to a cube. Put 3 or 4 cubes in a glass. Pour 7-Up or ginger ale over cubes. Serve with straw.
Mix dry ingredients thoroughly. Cut up butter and rub it in with your fingers. Add the milk and eggs (beaten) until a nice smooth consistency. Knead lightly on a floured surface and shape. Bake at 375° for one hour (depending on your oven). Enjoy!
Brown ground beef and onions together; drain grease off. Add tomato sauce, tomatoes, oregano, salt and pepper. Simmer on low heat. Cook macaroni; add to beef mixture. Sprinkle with Parmesan cheese when serving.
In medium nonstick skillet, melt margarine. Add onion and ginger and cook, stirring frequently, until golden. Stir in coriander, curry and cumin; cook 5 minutes. Add peas and 1/2 cup water; cook 2 to 3 minutes until liquid is reduced by half. Can be served warm or cold. Top with teaspoon of low-fat yogurt.
Drain fruit well and mix together. Add sour cream. Chill. Do not whip.
Beat egg whites until slightly foamy, then add 1/2 teaspoon cream of tartar. Beat again to stiff foam. Sift together flour, baking powder and sugar, then add to egg yolks. Then add water, oil and vanilla and beat until creamy. Pour over egg whites gently; fold until well blended. Bake at 350°, in 9 x 13-inch pan approximately 20 minutes and in tube pan 35 to 40 minutes. Invert tube pan upside down to cool.
In a bowl, combine soy sauce, honey, vinegar, ginger and garlic. Marinate the ribs in the mixture for 2 hours basting and turning frequently. Drain and reserve marinade. Place ribs on rack in shallow roasting pan.
Peel and cut vegetables. Place in a pot. Cover with just enough water to barely cover the vegetables. Season with salt and pepper; add butter. Cook until vegetables are tender. Add canned milk and soup. Simmer until hot.
Mix shortening and sugar. Add eggs. Add dry ingredients. Chill. Roll into balls the size of a small walnut. Roll balls into the mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2-inches apart on cookie sheet and bake at 400°.
While pasta cooks, heat butter and cream in small saucepan until butter melts. Stir in cheese, salt and pepper. Stir constantly until cheese melts. Stir in crab meat. Serve over pasta immediately.
Mix sugar, flour and salt with 1/4 cup milk. Heat 1 1/2 cups milk and stir in flour mixture. Cook on low heat until mixture begins to thicken. Add beaten egg yolks and cook 2 to 3 minutes. Remove from heat and stir in butter, vanilla and coconut. Pour into 9-inch pie shell. Top with meringue or whipped cream.
Combine all ingredients except cheese; place in a greased 9 x 13-inch casserole dish. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Cover with grated cheese. Bake at 350° for 1 hour.
Preheat oven to 350°. In a 2-quart baking dish, layer all ingredients and drizzle bread with butter. Cover and bake 30 minutes. Uncover and bake 10 minutes.
Mix Eagle Brand milk and lemonade. Add lemon juice and Cool Whip. Make crust by recipe on box. Pour mixture into crust and chill.
Sprinkle yeast over 1/2 cup warm water. Stir until dissolved. Combine the milk, shortening, potatoes, sugar and salt in large bowl. Add 1 1/2 cups flour; mix well. Cover; let rise for 1 hour. Stir in enough flour to make stiff dough. Knead on lightly floured board. Knead until smooth. Place in greased bowl, turning to grease top. Cover; refrigerate. Shape into balls. Grease in butter. Let rise for 1 hour and 15 minutes. Bake at 425° for 20 minutes.
Peel and dice potatoes. In a large skillet, saute bacon with onion. Add potatoes, celery, carrots, water, bouillon and seasonings. Cover and cook until vegetables are tender. Add warmed milk and continue cooking. Mix flour in butter and whisk into soup mixture. Cook until desired thickness. Makes 2 quarts.
Stir dry ingredients together. Combine egg, milk, melted shortening and apples. Add dry ingredients and mix, stirring only enough to blend. Bake in greased muffin pans at 400° for 25 minutes.
Heat oven to 400°. Grease muffin pan (or spray with Pam). Prepare Streusel.
Combine sour cream, mayonnaise or salad dressing, onion soup mix and parsley; cover. Chill until serving time. Serve with chips or crackers.
Cut butter into brown sugar and flour, save 1/2 cup of crumbs for top. Mix all ingredients with sugar mixture and pour into greased 9 x 9-inch pan. Sprinkle remaining crumbs on top. Bake at 350° for 25 to 30 minutes. May top with Cool Whip when serving.
Heat oven to 375°. Spray baking dish with Pam. Dip chicken in margarine. Mix other ingredients and roll chicken in mixture. Place in dish. Bake 45 to 50 minutes, until tender. Serves 6.
Place grahams on large greased cookie sheet. Bring all other ingredients to a boil and cook for 3 minutes. Pour over grahams and sprinkle with pecans. Bake at 350° for 12 minutes. Do not overcook. Remove and cool slightly. Then transfer to wax paper. Break into smaller pieces (will resemble peanut brittle).
Preheat oven to 400°. Paper line 12 (2 1/2-inch) muffin cups. Stir together flour, sugar, baking powder, cinnamon and salt in large bowl. Whisk together applesauce, egg whites and milk in small bowl. Sprinkle 1 tablespoon flour mixture over blueberries in small bowl; toss to coat. Fold applesauce mixture into flour mixture. Fold blueberries and rice into flour mixture (batter will be stiff). Spoon evenly into prepared muffin cups. Bake 15 to 20 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Serve warm or cool completely on wire rack.
Blend on cake speed until well mixed. Pour into 1-pound coffee cans, greased with oil; fill 1/2 full. Bake 1 hour and 10 minutes at 325°. Let cool and cover with plastic lids.
Beat egg whites until stiff. Add sugar and crumbled crackers and fold in. Fold in rest of ingredients. Pour into a 9-inch well-greased pie plate. Bake at 325° for 35 minutes.
Dissolve coffee crystals in water; set aside. In bowl beat margarine and shortening on medium speed 30 seconds. Add brown sugar, cinnamon and baking powder. Beat until combined. Beat in coffee mixture, egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill 3 hours or until easy to handle. Use cookie cutter or drop on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 16 to 18 cookies.
Cream the butter and sugar. Add eggs, one at a time. Add cocoa and vanilla. Alternately add flour, buttermilk and baking soda in water last. Pour into greased and floured pans. Bake at 350° for 30 minutes for layer cake or 40 to 45 minutes for a 9 x 13-inch pan.
Mix all ingredients together and seal in tightly covered container. Mix 2 to 3 teaspoons of mix per cup of hot water to serve.
Melt Jell-Os in hot water. Pour into a gallon container. Add grapefruit juice and pineapple juice. Add lemon juice. Add water to make 1 gallon. Freeze.
Break 1 loaf of bread dough into 16 balls. Place in greased 9 x 13-inch cake pan. In saucepan, melt butter. Add vanilla pudding, cinnamon, milk and vanilla. Sprinkle nuts and raisins over bread in cake pan. Break 2nd loaf of bread into 16 balls. Place over 1st loaf. Cover with a towel and let rise until pan is filled. Bake at 350° for approximately 35 minutes. Turn out onto plate immediately. Soak baking pan right away.
Preheat oven to 325°. In a large mixer bowl, beat eggs at high speed until foamy (about 3 minutes). Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake 55 to 60 minutes or until center is set and top is golden brown. Cool. Serve warm or cold. Whipped cream is great as a topper!
In a medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and hot pepper sauce. Blend well. Spread about a tablespoon of the crab mixture on each slice of bread. Place the bread on a broiler pan and broil for 5 to 6 minutes or until lightly browned.
Whip chilled cream, gradually adding the sugar until it is almost double in volume. Add Mandarin Napoleon. Fold in drained mandarin peel. This is an elegant sauce for warm pie or chilled mousse. Makes 4 cups.
Dissolve lemon jello in cup of hot water. Place in refrigerator to partially thicken. Cream the cream cheese with 1 cup sugar; stir thoroughly into jello mixture.
Prepare pie crust for 9-inch pie pan. Prick crust with fork and then bake at 400° for 10 minutes. Mix cream, milk, eggs, salt, pepper and cheese. Place sauteed onion, crumbled bacon and spinach in pie crust. Pour egg mixture over onion/bacon/spinach. Sprinkle nutmeg on top. Bake at 375° for 40 minutes. Serves 6.
Cook vegetables. Mix rest of ingredients together and add to hot vegetables. Bake at 350° until bubbly.
Mix all together in large bowl. Beat with mixer until smooth. Pour into 2 greased loaf pans. Bake at 325° for 55 to 60 minutes. Insert toothpick in center to test for doneness. When done, cool in pans 10 minutes, the add glaze.
Mix thoroughly hamburger, oats, egg, tomato juice, onion, salt and pepper. Make into a large ball. Put into a 2-quart baking dish. Shape away from sides of dish. Cover top with catsup. Lay bacon on top. Cover with microwave plastic wrap. Bake on High in microwave for 20 minutes or until done. Make sure you seal the plastic wrap down tight as this is the secret to good meat in microwave.
Sift together flour, salt and baking powder. Melt chocolate and shortening together. Add remaining ingredients to chocolate. Mix in dry ingredients. Let mixture stand 10 minutes. Drop from a teaspoon onto greased sheet. Bake 12 to 15 minutes at 375°. Frost with powdered sugar icing. May add chopped nuts to batter if desired.
Mix soy sauce, garlic and oil and let stand one hour. Add the rest of ingredients and cook 20 minutes. Serve over rice.
Remove sausage from casing (I don't remove); cook with onion in 10-inch skillet until sausage loses redness. Remove and drain on paper towel. Saute zucchini in skillet drippings until transparent. Cover; cook 5 minutes or until almost done and reserve. Combine half of tomato sauce with rice and sausage mixture. Add salt and mix well. Put in 7 1/2 x 12 x 2-inch baking dish. Arrange slices of zucchini over top. Sprinkle with Mozzarella and Parmesan; spoon remaining tomato sauce over all. Bake, covered, at 350° for 20 minutes. Serves 4 to 6.
Mix cake according to directions on box. Put 1/2 of the batter in a greased 9 x 13-inch pan. Bake at 350° for 15 minutes and cool. Melt together milk, caramels and butter. Pour over cooled cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over cake and bake at 350° for 15 to 20 minutes. Serve with ice cream.
Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and Cheddar cheese in a 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimento. Spoon mixture into greased 11 3/4 x 7 1/2-inch baking dish. Combine crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in a 375° oven for 30 minutes or until hot. Makes 6 servings.
Dissolve yeast in the water. Stir in egg, salt, sugar and oil. Gradually add flour. Mix thoroughly, set aside to rise. When doubled in size, shape into rolls, brush with melted butter and let rise again. Bake at 450° until golden brown, about 10 to 15 minutes.
Beat eggs; stir in milk and oil. Add bacon and remaining ingredients. Mix well. Pour into greased pan. Bake at 400° until golden brown (approximately 35 minutes).
Place garlic, paprika, red pepper and salt in blender and add 1/4 cup mayonnaise. Blend until garlic is minced and mixed into sauce. Add remaining mayonnaise and process until smooth.
Brown pork chops a little in a frying pan. Drain fat. Salt and pepper to taste. Place in crock-pot. Cover with soup. Cook on slow setting for 7 to 8 hours, on high for 4 to 5 hours.
Brown ground beef. Drain off fat and add to the other ingredients. Cook in microwave 15 minutes on High or bake in a 350° oven for 30 to 40 minutes. Serve over chips, rice, potatoes or noodles.
Preheat oven to 425°. Sift the flour, salt, baking soda and cream of tartar into a large mixing bowl. Add the butter and rub into the flour (your best tools for this job are your thumb and forefinger) until the butter lumps have disappeared. Add the buttermilk to the dry ingredients, stirring just until dry ingredients are moistened. Turn out onto a floured surface and knead 8 or 10 times. The dough will be soft. (Sprinkle just a little additional flour, if necessary, to aid in handling the dough.) Form the dough into a ball and place on floured baking sheet. With a sharp knife, cut a deep cross into the top of the loaf. Dust top of loaf lightly with flour. Bake at 425° for 15 minutes, then reduce heat to 375° and bake an additional 25 minutes. Makes one large loaf approximately 9-inches in diameter.
Pinch cake apart; layer into pan or bowl. Alternate strawberries, glaze and Cool Whip on cake. Finish top layer with Cool Whip and garnish with strawberries.
In double boiler, melt peanut butter chips and milk. Fold in Marshmallow Creme. Place 1 jar peanuts in a 9 x 13-inch pan. Pour cream mixture over peanuts. Add other jar of peanuts on top and press down. Cool and cut into bars.
Sift dry ingredients together. Cut into shortening. Dissolve yeast in warm water and add yeast and milk to dry ingredients. Stir with fork until soft dough is formed. Turn out on lightly floured board and knead briefly. Store in tightly closed plastic bag in refrigerator. Use as needed. Pat dough out and cut with biscuit cutter. Do not let rise at any time. Bake on greased cookie sheet in preheated 450° oven for 10 minutes. This dough lasts a week and yields 12 biscuits per day.
Mix and blend well all of the ingredients. Place in baking dish and bake at 350° for 1 hour. You can sprinkle crushed corn flakes on top before baking.
Cream oleo, sugar and eggs; set aside! Add all dry ingredients and fruits; fold in creamy mixture. Pour into greased and floured tube pan. Bake 1 hour at 325°.
Boil fryer and pick from bones. Spread on bottom of baking pan. Mix soup and milk; pour over chicken. Sprinkle stuffing mix over chicken mixture. Melt butter with broth. Pour over dressing mix. Bake at 400° for 35 to 40 minutes.
Preheat oven to 350°. Spray an 8 1/2 x 4 1/2-inch loaf pan with Pam or Baker's Joy. In a mixing bowl or food processor, blend pureed bananas with 1/2 cup of the sugar, vanilla and oil; mix until well combined. Stir in dates and nuts.
Mix together the three soups with chicken. Melt margarine in bottom of baking dish. Add 1/2 of Pepperidge Farm herbal mix. Pour soup mixture over dressing. Top with remaining dressing mix. Bake at 350° for 35 minutes covered.
Cook and drain noodles. Melt margarine. Stir all ingredients except for eggs. Beat eggs and stir in mixture. Grease pan. Bake for 1 hour, using medium oven (375°).
Let boil until sticks together in a ball in cold water. Add jar of regular peanut butter and beat until creamy. Pour into greased dish.
Combine sieved potatoes, melted butter, sugar and salt with beaten eggs. Mix well. Add milk and lastly stir in lemon juice and nutmeg. Pour into large unbaked pie shell. Bake 10 minutes on bottom shelf of oven at 450°. Move to center of oven and bake 45 minutes longer at 350°.