HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the margarine, shortening and peanut butter together. Add sugar, eggs and vanilla. Cream together until light and fluffy. Add flour, cocoa, baking soda and salt. Mix until thoroughly blended. Place by teaspoonfuls on ungreased baking sheet. Bake at 350° about 6 minutes. Do not overcook. Cool 1 minute before removing from cookie sheet onto wire rack. Makes about 6 dozen cookies.
Thoroughly mix pudding and juice from pineapple. Add pineapple chunks, drained peaches and mandarin oranges. Will just take a few minutes to thicken a bit.
Put all ingredients into blender. Serve in dish or inside loaf of pumpernickel bread that has been scooped out to form hollow middle.
Store in an airtight container. Mix 1 heaping tablespoonful mix to 1 cup boiling water. Simmer a few minutes. Use one cup mix to 10 cups water for large batch.
Let all 3 ingredients get to room temperature, then blend together with mixer. Pour into container.
Cream butter and 1 1/2 cups sugar until fluffy. Add eggs and flour; beat well. Add vanilla. Pour into 15 x 10-inch pan (greased). Score batter into 24 squares. Add 3 cherries to each square. Top with walnuts. Bake at 350° for 35 minutes.
Blend first six ingredients. Mix in flour, soda and salt. Add oatmeal and coconut. Bake in preheated 400° oven for 6 to 10 minutes (10 minutes are best).
Mix together orange jello, water and orange juice. Cool until partially set. Add crushed pineapple and mandarin oranges. Mix well & pour into a 9 X 13 dish. Chill until set. For topping, mix lemon pudding, milk and Cool Whip. Frost the jello.
Mix together with electric mixer. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 minutes.
Pick only the leaves from the dandelions. Wash several times in cold water. Cook in the 2 cups of water until the greens are tender. Drain. Cut the greens. Add bacon grease and fry about 5 to 10 minutes over low heat.
Preheat oven to 350°. Squeeze excess moisture from the thawed spinach. Set spinach aside. Mix sour cream, soup, salt, pepper and Parmesan cheese together in a mixing bowl. In a deep casserole spread 1 or 2 heaping tablespoons of sour cream mixture (so the noodles will not stick) then alternate in the casserole layers of noodles, spinach, sour cream mixture and Mozzarella cheese. Repeat almost to the top of the casserole. Top with a thin layer of sour cream.
Thaw bread, but do not let rise. Roll into 16 balls. Roll the balls in flour and set aside for 10 minutes. Melt oleo and mix in cheese and garlic powder. Coat the balls with the oleo mixture. Place in greased bread pan. Let dough double in size. Bake at 375° for 20 minutes, or until golden brown.
Remove pulp and seeds from squash. Place, cut side down, in baking pan with about 1/2-inch water. Bake in 350° oven 45 minutes until tender.
Cook sugar, flour, salt, cream and milk until thick. Add raisins and the juice. Pour in baked pie shell. Bake until a few small bubbles appear. Makes two small pies.
Drain and flake tuna. Cream the cheese. Add lemon juice, horseradish, Tabasco sauce and tuna to creamed cheese and shape into small balls. Roll into snipped parsley. Chill several hours. Makes about 40.
Parboil chopped onion in salt water until clear. Drain and debone salmon. Mix all ingredients well. Season to taste. Roll in cracker crumbs mixed with salt, pepper and garlic salt. Fry until golden brown.
Pour fruit in bottom of cake pan. Sprinkle dry cake mix over it and pour melted margarine over cake mix. Sprinkle coconut over top. I have also put nuts on top. Bake at 325° until done.
In a medium bowl, combine all ingredients. Store in airtight container. Yield: about 2 1/4 cups of mix.
Cook rice, cook broccoli and drain. Add soup, Cheez Whiz and milk to rice and broccoli. Mix well. Pour mixture into a 3-quart casserole dish. Sprinkle Ritz cracker crumbs on top. Bake at 350° for 30 minutes. Yield: 8 servings.
Cream the shortening and sugar. Beat in egg. Stir in banana and lemon juice. Add flour, salt and spices. Stir well. Mix in oatmeal, nuts and chips. Drop by teaspoon on greased sheets. Bake at 350° for 12 to 15 minutes until edges turn golden brown.
Pop 6 quarts of popcorn and set aside. Bring butter, brown sugar, salt and Karo syrup to a boil, stirring constantly for 5 minutes; then add vanilla and soda. Pour over popcorn, mixing well; then place on cookie sheets and bake in oven at 250° for 1 hour. Take out and stir at 15 minute intervals.
If fresh squash is used, cook until tender. Mash cooked squash. Add butter, slightly beaten egg, cheese, crumbs and milk. Mix well. Put in a greased baking dish and bake, uncovered, at 300° for 1 hour.
In a large black cast-iron skillet heat olive oil very hot. Place steaks in skillet and sear on each side 1 to 3 minutes. Add mushrooms and onions, simmer for 5 minutes. Add wine and vinegar and heat another 3 to 5 minutes, then add butter, melt completely and cook an additional 5 to 10 minutes. Add seasonings and Worcestershire sauce, reduce heat to medium-low, cover and simmer for 30 to 45 minutes until sauce thickens. Serve steaks with sauce on top. This is a perfect recipe for cooking steak indoors on a rainy day.
Mix ingredients together. Pour into pie shells. Bake for 5 minutes at 400°. Bake for 60 minutes at 300°. Makes 2 pies.
Place ham bone, onion and stewed tomatoes in a large pot. Add enough water to barely cover the bone. Bring to a boil and simmer 2 to 3 hours. Discard the ham bone. Measure 4 cups stock (freeze remainder). Add all other ingredients to stock. Bring to boil and simmer for 1 hour. Make a roux with 3 tablespoons margarine and 3 tablespoons flour. Add to soup and cook for 3 minutes. Season to taste. For heartier soup, add 1 or more cups ham bits.
Using pastry blender or fork, combine flour and sugar, then cut in margarine until mixture is crumbly. Press into ungreased 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes or until light brown.
In 10-inch skillet or 3-quart saucepan with wire whisk, mix milk and cornstarch until blended; heat to boiling over high heat, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, about 1 minute, stirring constantly.
Combine oil and 1 cup sugar in large mixing bowl. Add egg and beat well. Stir in molasses. Combine flour, salt, soda, cinnamon and ginger. Add to molasses mixture, stirring well. Roll dough into 1-inch balls. Roll each one in sugar. Place 2 inches apart onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove to wire rack to cool. Yield: about 4 dozen.
In large pot, saute onion and garlic in oil until soft. Mix in chili powder, basil, oregano and cumin. Stir in zucchini and carrots until well blended. Cook about 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes, undrained and drained kidney beans. Bring to a boil. Reduce heat and simmer 30 to 45 minutes or until thick. Top with chopped onion, tomatoes and lettuce or green peppers. Makes 8 (1 cup) servings. Contains 157 calories per serving.
Cut bacon in	small pieces and fry (save drippings). Cut boiled potatoes, leaving skin on and add fish. Top with plenty of	green onions. Add small amount of bacon drippings and wine vinegar to taste. Add salt and pepper.
Season chicken inside and out with salt and pepper. Pull neck skin over back of chicken and secure with a toothpick. Peel off papery skin from garlic, keeping cloves intact and place garlic in chicken body cavity. Add in the sherry and tie tall section and legs together with kitchen string. Fold wings back. Brush chicken with oil. Roast in preheated 375° oven for 1 1/2 hours or until brown and tender.
Mix all ingredients at medium speed with an electric mixer until well blended. Serve warm or cold. Serve with tortilla chips or vegetables.
Dissolve 2 packages of yeast in 2 cups of lukewarm water. Add other ingredients. When mixed, let rise until doubled. Shape into rolls and let rise again. Bake at 350° for 10 to 12 minutes.
Deep fry chicken until lightly brown. Remove meat and pour hot sauce and butter over chicken. Eat.
Melt oleo, peanut butter and chips over medium heat. When melted, pour over Rice Chex. Toss gently until well coated. Mix powdered sugar and cocoa. Pour over Chex and shake, shake, shake.
In mixer bowl, cream together sugar, butter (oleo) and oil until light and fluffy. Add eggs. Beat well after each egg. Stir in flour, soda, salt, cinnamon and cloves. Combine banana and milk alternately with flour mixture. Beat after each addition. Stir in nuts and raisins. Turn batter into greased and floured 10-inch fluted tube pan or regular pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Dust powdered sugar over cake.
Cook broccoli stems, broth, bay leaf and onion in saucepan. Boil for 10 minutes. Add bouillon cubes until dissolved. Remove most of the chunks and set aside broth.
In a large pan combine water, chocolate chips, sugar, salt and candy canes. Cook and stir over medium-low heat until chocolate chips melt. Gradually stir in milk. Heat until almost boiling--do not boil! Remove from heat and whisk or beat until frothy. Serve. Makes approximately 10 servings.
Cube potatoes. Cook with beef bouillon cubes until done. Fry bacon. Saute onion in drippings. Drain. Crumble bacon into potatoes when done. Thicken with half and half and some milk.
Drain both cans of tomatoes. Put Ro-Tel, onion, jalapeno, salt, pepper and garlic powder into blender. Blend until onion is chopped. Add whole tomatoes and blend with an on-off, on-off (2 times) for chunky salsa. Pour into covered jar. Chill well before using. Makes about 3 cups.
Cut rolls in half and place on plate. Combine egg yolks, sugar, salt and milk. Pour over buns evenly. Allow rolls to soak until liquid is absorbed. They should not become soggy and break! Dip buns in beaten eggs and coat with bread crumbs. Fry in hot butter on both sides until golden brown. Sprinkle with cinnamon and sugar and serve hot.
Arrange chicken in crock-pot. Combine all other ingredients and pour over chicken. Cook 6 to 7 hours on low.
In mixer bowl beat together cream cheese, the 2/3 cup sugar and almond extract until fluffy. Add eggs, one at a time, beating each at low speed until blended. Pour into an ungreased 9-inch pie plate. Bake in a 350° oven for 35 minutes.
Cook together beef, onions and green pepper. Drain off fat. Add remaining ingredients and simmer for 10 minutes. Serve on warm buns.
Mix all together and put pecans on top. Bake 20 to 25 minutes at 325°.
Melt margarine and pour evenly over stuffing. Combine soups and broth. Layer 1/4 stuffing mix. Layer all chicken. Pour soup mixture over. Layer remaining stuffing. Bake at 350° for 40 to 45 minutes.
Melt margarine; add sugar, egg, nuts and dates. Cook, stirring constantly for 10 minutes. Remove from heat and stir in Rice Krispies. Let cool until you can handle and press into fingers. Roll in powdered sugar and coconut mixed or either one separately. Place on cookie sheet and refrigerate for 1 hour. Store whenever you wish!
Mix all ingredients (except nuts) together. Place in a baking dish. Sprinkle with nuts on top. Bake at 350° for a few minutes until warmed. Serve.
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350° until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.
Brown onions and season to taste. Add pork chops and brown with onions (season also). Mix 1/2 cup white wine or chicken broth with 1 teaspoon of soy sauce. Pour over pork and onions; cover. Bake at 350° for approximately 1 hour.
Combine dry ingredients. Add milk and margarine. Pour into greased 9 x 13-inch pan. Pour peaches and half of juice over top of batter. Bake at 350° until top is golden brown.
Melt chocolate drops over hot water. Stir in Eagle Brand milk and chopped pecans. Drop by spoonfuls on waxed paper. Let cool.
Cream butter; add sugar, creaming until fluffy. Add unbeaten egg, vanilla, cocoa and cinnamon. Beat well. Add 1 cup flour, soda, cream of tartar and salt. Mix well; add remaining flour. Blend well. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 8 minutes for a chewy cookie. Cool and cover tightly (very stiff dough).
Preheat oven to 325°. Add first 4 ingredients together and beat until blended. Mix together next 4 ingredients and add to first mixture. Next add apples, coconut and nuts; mix well. Pour into greased and floured tube pan. Bake 1 hour and 20 minutes.
Blend together flour, baking soda, cinnamon and salt. Cream together vegetable oil, sugar, eggs and vanilla. Add bananas and crushed pineapple and juice to cream mixture. Add flour mixture to creamed mixture; stir until all is blended (I use a mixer). Fold in chopped pecans and coconut. Spoon batter into a 9 x 13-inch greased and floured pan. Bake at 350° for 20 to 40 minutes, depending on cake pans used. Check with toothpick if not sure cake is done. Cool completely before frosting.
Add butter to hot eggplant and mix until melted. Add remaining ingredients. Pour into greased casserole. Bake at 325° until center rises, about 30 minutes.
Brown slivered almonds in oven at 375°. Mix cabbage, onions, almonds and sesame seed together. Take noodles and crumble them in. Take soup base packet from noodles and add 1/4 cup oil, 2 tablespoons sugar and 2 tablespoons vinegar. Mix well and refrigerate. Add to cabbage mixture 30 minutes before serving.
Mix sugar, milk, cocoa, butter and salt in saucepan. Bring to a boil for 1 minute, stirring often. Remove from heat and add oats, peanut butter and vanilla; mix well. Drop by spoonfuls on waxed paper or cookie sheet.
Cream together butter, margarine and sugar. Add eggs one at a time and beat well after each addition. Add sour cream alternately with flour. Add vanilla. Bake at 300° for 1 hour and 15 minutes.
Mix all above ingredients together. Marinate meat a minimum of 48 hours; more flavor results in 4 days. Turn every 24 hours. Cook on skewers on a grill or broil on rack in oven until done. Place speidies side by side (4 to 6) lengthwise in Italian bread; fold and serve.
Prepare noodles according to package directions. Meanwhile, in large skillet, melt butter and fry onions until yellow and transparent. Cook turkey until almost done; drain grease. Add onion	to turkey. In separate bowl, combine soup and sour cream	for gravy. Stir gravy into	meat mixture. Continue cooking on low heat until gravy is heated through. Add seasonings and serve over noodles.	Makes 4 servings.
Heat cheddar cheese and cream cheese in double boiler until cheese is melted (using fork, stir continually helping cheeses mix together). Mix in nuts and garlic powder. Stir well. Spoon onto 2 layers of foil with 1 layer of saran wrap on top. *You may wish to divide into 2 rolls; if so, spoon onto 2 separate foil/saran wrap set-ups. Carefully pull saran wrap edge and roll cheese on top of itself. Do several times from both sides to help form log shape. Sprinkle with chili powder. Close wrap around log and chill overnight. Slice and cover again before serving with crackers.
Melt butterscotch morsels and peanut butter over hot water. Remove from heat. Stir. Stir in chow mein noodles and miniature marshmallows. Drop by teaspoonful onto wax paper lined cooke sheet. Chill until set. Makes about 30 pieces.
Make up bread and cheese into sandwiches. Add the bacon to top of cheese if desired. Arrange sandwiches into greased shallow baking dish. Beat together eggs and milk with salt, pepper and onions (if desired) and pour onto the sandwiches. Bake at 325° for 45 to 60 minutes or until custard has formed. Serve immediately.
Preheat oven to 375°. Combine crumbs and margarine; press firmly on bottom of 13 x 9-inch pan. Bake 8 minutes. Reduce oven temperature to 350°. In small saucepan, melt 1 cup chocolate chips with Eagle Brand and vanilla. Spread chocolate mixture over prepared crust. Top with remaining (1 cup) chocolate chips, then nuts; press down firmly. Bake 25 to 30 minutes. Cool.
Mix together and then chill. Drop on greased cookie sheet. Bake at 375° for 10 minutes. Use Ginger Cream Filling or Filling #2.
Mix cornmeal, baking powder and salt. Beat eggs with buttermilk, shortening and corn. Stir into dry ingredients. Pour small amount into bottom of greased casserole. Add 1/2 chilies and cheese. Pour in remainder of mixture. Top with chilies and cheese. Bake at 350° for about 45 minutes.
Cream margarine. Add sugar and egg substitute; blend well. Sift baking powder and flour together and add to creamed mixture alternately with the milk. Stir in vanilla. Chill. Roll out 1/8 inch thick and cut out. Place on cookie sheet that has been sprayed with vegetable spray. Sprinkle with colored sugar. Bake in 350° oven for 10 to 12 minutes. Yields 77 cookies.
Sprinkle cubed steaks with pepper and salt. In a 12-inch skillet, over medium-high heat, in hot butter or margarine, cook 2 cubed steaks at a time until browned on both sides, about 4 minutes. Arrange steaks on platter; keep warm.
Grease cookie sheets. Start oven 10 minutes before baking. Set oven at 420°F.
Preheat oven to 350°. Spread out pizza dough on a large rectangular pan. Spread thin layer of mustard, then alternate thin layers of cheese and meat; roll up from one end to the other. Lay, seam side down, on cookie sheet (ungreased). Brush mustard on top. Bake in oven for 20 minutes. Cool and slice.
Cook pudding as directed, using milk and peach juice. Layer peaches in baked shell. Pour pudding over peaches. Add nutmeg and a little cinnamon. Cool and serve.
Heat tomato juice and chopped onion. Add sugar and butter. Salt and pepper to taste. Reduce heat. Mix flour with milk; mix well. Add milk to soup. Cook until thickened.
Melt butter in large pot. Add chopped onion and cook until tender. Add broccoli and cook a few minutes. Stir in soups and milk. Simmer for 30 minutes. Add cheese and melt.
Mix sugar, salt and cocoa in medium saucepan. Add milk and butter; stir well. Bring to a rolling boil over medium heat. Boil for 1 minute and 30 seconds. Remove from heat and add remaining ingredients; mix well. Drop by spoonfuls onto wax paper. Let cool.
Combine ingredients, mixing it with your hands. (The cheese is not melted - it just mixes in). Place in 9x15 inch pan. Refrigerate 2 hours. Slice and serve.
Melt butter in saucepan. Saute onion and garlic until soft, but not brown. Add curry, salt, coriander and red pepper. Cook 1 minute. Add broth. Simmer gently, uncovered 15 to 20 minutes. Stir in pumpkin and half and half. Cook 5 minutes until heated through. Put into blender or processor in batches and blend until creamy. Return to saucepan and reheat if necessary. Serve with oyster crackers.
Add tomatoes, salt, pepper and Worcestershire to ground beef. In a 2-quart casserole, arrange potatoes, celery, pepper and onion. Pour meat mixture over vegetables. Cover and bake 1 1/4 hours. Serves 4.
Fill 9-inch pie plate 2/3 full with apples. Sprinkle cinnamon mixture over apples. Mix flour, 1 cup sugar, egg and melted butter. Pour over apples.
Heat oil and butter in Dutch oven. Add onion and saute until soft. Add garlic and saute 1 minute. Add flour and stir another minute. Add corn, chiles, tomatoes and broth. Bring to a boil and simmer for 15 minutes. Stir cream/milk and cheese into soup and cook over low heat until cheese melts. Do not boil. This can be made the day before and reheated slowly, stirring constantly.
Saute onion in butter. Add cream of chicken soup, milk, chicken and chilies. Stir together and heat. Tear tortillas in quarters and layer all ingredients as follows: tortillas, sauce and cheese. Bake in a 9 x 13-inch dish until hot.
Put pudding in a large bowl. Add undrained pineapple and mix. Add rest of ingredients, except nuts. Put some in the salad and sprinkle rest on top.
Cream butter and sugar; add eggs 2 at a time. Add remaining ingredients and bake in greased tube pan 1 1/2 hours at 325°.
Brown first 3 ingredients. Add catsup; fill bottle with water and add cornstarch and shake. Pour over mixture. Add chili powder and brown sugar. Add mushrooms, if desired. Simmer for 1 hour.
In 2-quart saucepan over medium heat, heat soup to boiling. Stir in vegetables. Return to boiling. Reduce heat to low, cover; cook 10 minutes or until vegetables are tender, stirring occasionally.
Brown beef and drain. Add soup mix, oregano, stewed tomatoes and water. Bring to boil. Stir in macaroni and simmer, covered. Stir occasionally for 20 minutes. Stir in Parmesan. Pour into 9 x 5-inch casserole. Top with cheese slices. Place in oven until cheese is melted. Serve.
Cut ends off white bread. Spread cream cheese on bread. Cut bread in half and roll with slice of bacon. Bake in oven at 375° for 25 minutes or until bacon is done.
Mix cream cheese, powdered sugar and Cool Whip. Spread over top of crust. Next, layer with lemon pudding. Top with remaining Cool Whip and top with chopped nuts.
Freeze candy bar. Break candy into tiny pieces with knife handle before removing from wrapper. Combine all ingredients in blender for 30 seconds on medium speed. Stop, stir and repeat until well mixed. Pour into 16 ounce glass. Makes 1. If not thick enough, freeze until thickened.
Combine cake mix, pudding, sour cream, oil and eggs in mixer. Beat at high speed 5minutes, then 5 minutes at low speed. Pour 1/2 batter in buttered and floured Bundt pan. Sprinkle 1/2 chocolate chips and 1/2 nuts on batter. Add rest of batter, then chips and nuts. Bake at 325° about 55 minutes, check at 45 minutes, may be done.
Cook the rice pilaf as directed. Cook other ingredients halfway in frying pan; mix with rice. Cook for 1 hour in a 350° oven.
Cook rice with 1 cup of water until water evaporates. Add 1/2 stick butter and the milk. Bring to a slow boil and cook 50 minutes. Beat eggs, vanilla and sugar. Pour slowly over rice mixture, mixing at the same time. Sprinkle a little sugar and cinnamon on top. Enjoy!
Put crumbled crackers in bottom of casserole. Mix remaining ingredients and pour over crackers. Bake for 20 minutes at 400°.
Preheat oven to 350°. Spray a 9-inch pie pan with cooking spray. Combine 2 tablespoons Parmesan cheese with paprika and set aside. Stack and cut sheets of phyllo dough in half. Place one square of phyllo in pie pan. Coat with cooking spray and sprinkle with 1 teaspoon cheese mixture. Layer remaining squares and cheese mixture in the same manner. Combine egg whites with Ricotta, flour and milk. Stir in crabmeat, Swiss cheese and scallions. Sprinkle with Parmesan and a squirt of lemon juice. Bake for 40 to 45 minutes or until lightly browned. Cool for 10 minutes.
Place buttered bread on bottom of large casserole. Beat eggs, salt, mustard, milk and cheese together. Pour over bread. Refrigerate for 12 to 24 hours. Remove from refrigerator 1 hour before baking. Bake 1 hour at 250°. Serve immediately.
Use 1/2 of the crust to line a 9-inch pie pan. Saute onion in	1 tablespoon margarine. Add	veal and pork; brown slightly. Add seasonings, flour, water, milk and egg; bring to a boil. Spread evenly in	crust.	Arrange diced chicken over this. Cover with remaining pastry; turn under edge and seal. Cut slits in top. Preheat oven to 375°; bake for 1 hour. Let stand for 10 minutes before cutting. May also be served cold. Serves 8.
Mix sugar, butter, Karo, salt and buttermilk in saucepan. Cook until soft ball stage. Take from heat and allow to cool. Beat until creamy. Add vanilla and nuts; pour on buttered plate. Slice when cold.
Combine all ingredients except oil. Make into 1/4 cup patties (about 8). Fry 3 minutes per side until golden brown.
Bring to boil margarine, cocoa and water. Pour this over 2 cups of sugar and 2 cups of flour. Then add eggs, buttermilk and soda. Mix together. Bake at 300° in greased and floured 12 x 9 x 2-inch pan for 45 minutes.
Preheat oven to 375°. Mix margarine, sugars, eggs and vanilla. Blend in remaining ingredients. Drop dough by teaspoon 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool. Yields 7 dozen.