HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together the margarine and brown sugar; blend in egg, milk and vanilla. In separate bowl, mix together the cereal, flour, baking soda and salt. Add the cereal mixture to the butter mixture; mix well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350° oven for 10 to 12 minutes. Cool for about 1 minute on the sheet before removing to cooling rack. Makes about 3 dozen cookies.
Dissolve yeast in 1/4 cup warm water. Sprinkle 1 teaspoon of sugar over yeast and water. Let stand 5 minutes while warming. When cooled add milk, 1/4 cup margarine, 1/4 cup sugar, salt and beaten egg. Gradually add flour. Add enough flour to make soft dough and knead until smooth. Turn into buttered bowl and let rise until double.
Mix all ingredients and pour into unbaked pie shell. Bake 50 to 60 minutes at 350°.
Mix all ingredients together and form into 8 large patties. Brown slowly on both sides, allowing patties to cook well in a nonstick pan which has been prepared by rubbing a few drops of olive oil over the cooking surface. Serves 3.
Preheat oven to 350°. Grease a 9-inch pan. Cream sugar and shortening until fluffy. Add eggs, one at a time. Beat well. Add vanilla. Sift flour, baking soda and salt. Alternate with buttermilk. Make a paste of cocoa and water. Cool slightly. Add to mixture. Bake at 350° for 35 minutes.
Layer 1: Combine flour, margarine and nuts. Press into an 8-inch square pan and bake at 350° for 15 minutes.
Combine 3 cups flour, the yeast, sugar, salt and soda. Heat all liquids until warm. Add to dry mix; beat well. Stir in the rest of flour real well. Grease pan with Crisco. Put corn meal in pans. Put in the dough. Cover and let rise 1 time. Bake at 400° for 25 minutes. Remove from pans immediately. Cool on rack. Yields 2 loaves.
Cook broccoli according to package directions; drain. In large bowl, blend together soup and cheese. Pour mixture into a 2-quart casserole dish. Carefully stir in broccoli and top with melted oleo. Bake, uncovered, in 375° oven for 45 minutes.
Grease or spray pan. Spread pecans over bottom of pan. Do the same for coconut. Make the cake mix using directions on box and then pour over the coconut. Melt the butter and cream cheese. Stir occasionally. When melted, mix with sugar. Pour mix over cake mix. Bake at 350° for 40 minutes or until done (time may vary).
In a bowl, combine pork, shrimp, water chestnuts, mushrooms, onion, salt, pepper and egg. At one end of the lumpia wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly. Brush end of the wrapper with water to seal it. Deep fry. When slightly cool, cut into 2-inch pieces. Serve hot with sweet-sour sauce or hot Thai sauce which can be bought at most Filipino store or Oriental stores in Moreno Valley.
Mix first 7 ingredients together; roll into balls. Brown in skillet in small amount of grease. Place in baking dish. Cover with tomato sauce and water; top with catsup. Bake in 325° oven for 1 hour and 30 minutes.
Heat pineapple until bubbly. Add Jell-O and sugar. Dissolve. Cool. Add buttermilk. Fold in Cool Whip. Pour into a 9 x 9-inch pan. Refrigerate.
Cream the margarine, sugar and vanilla together. Blend together the flour and pecans with the creamed ingredients and chill. Roll 1 teaspoon of dough around a Kiss. Put on ungreased cookie sheet. Cool well. Roll in sifted confectioners sugar. Bake at 300° to 350° for 12 to 14 minutes.
Boil rice until tender, about 1 to 1 1/2 minutes. Drain. Mix with a spoon. Add cream of chicken soup, Cheez Whiz and broccoli. Put in a 9 x 13-inch ungreased pan. Sprinkle croutons on top. Bake at 350° for 30 to 40 minutes.
Boil chicken pieces (to make broth). Set broth aside. Skin and debone chicken. Cut into pieces. Heat oil in skillet; saute chicken and garlic until brown. Add broth, ginger and salt. Simmer 1 hour. Soak long rice for 30 minutes. Add to chicken. Sprinkle with green onions. Serves 6.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch glass or metal baking dish. Heat sugar and water in medium saucepan until sugar dissolves; set aside. Cut shortening into flour with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to a 12 x 10 x 1/4-inch rectangle. Stir together apples and cinnamon in mixing bowl. Sprinkle apples evenly over dough. Roll up jelly-roll style, beginning with a long side. Press edges to seal. Cut into 16 slices, each about 1/2-inch thick.
Combine all ingredients, except chicken. Toss lightly. Place alternate layers of chicken and dressing in a greased 9 x 13-inch pan ending with dressing. Pour broth from cooking chicken over all, until it can be seen around edges. Bake for 1 hour at 350°. Cover with foil at start. Uncover to brown slightly. Cut in squares and serve. Serves 12.
Cream butter and sugar; add eggs and vanilla. Beat well. Combine molasses and soda. Add to creamed mixture. Stir in flour. Add raisins. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° about 8 minutes or until brown. Makes about 6 dozen.
Mix together thoroughly grated cheese, sausage, and Bisquick. Mixture will be very stiff and should be kneaded well. Set aside. Slit and seed the peppers. If you prefer mild peppers, rinse seeded peppers under running water thoroughly. Stuff each pepper with a sliver of cheese. Pinch the pepper closed around the cheese.
Preheat oven to 375°. Place cream cheese and milk in bowl. Microwave on high 1 minute. Whisk until smooth. Add eggs, salt and pepper, whisk to combine. Chop bell pepper and add pepper and onion to egg mixture. Melt butter in frying pan. Add egg mixture; cook stirring occasionally, until eggs are set but still moist. Remove from heat.
Beat all ingredients together. Pour into pie shell. Bake at 350° until pecans rise to the top.
Open the angel food cake and place on cake plate. Cover cake with Cool Whip. Fill the hole in the center of the cake with berries. Add any decorative touches on top of cake with the berries you choose. Any left over berries should be placed next to the finished cake for those who might like extra berries with their serving.
Do not drain pineapple! Mix pineapple and fruit filling. Pour into 9 x 13-inch cake pan. Cover with dry cake mix. Top with nuts and melted oleo. Bake at 350° for 35 to 40 minutes or until brown on top.
Layer in casserole: thin sliced cabbage, 1/2 ground beef/onion mixture, 1/2 can tomato soup, 2 or 3 handfuls long grain rice and salt and pepper to taste. Repeat layers. Add 1 soup can of water. Cover and bake 1 hour at 350° or all day in a crock-pot.
Combine the Seven-Up and lemonade; add lime sherbet at last to suit your taste. Stir until foamy. Throw in a few ice cubes.
Cut steak into cubes. Put in casserole dish. Put soups and water over meat. Stir. Cover. Bake in a 350° oven for 2 1/2 to 3 hours. Remove cover last 15 to 20 minutes for sauce to thicken.
Work together flour, yolks, butter and yeast. Add and knead cream and salt. Put dough in refrigerator overnight. Roll out dough in 10x sugar. Cut into 2 1/2-inch squares and fill with whatever. Overlap dough. Bake at 375° for 15 minutes. Remove from sheet immediately.
Mix all ingredients together and drop from spoon onto baking sheet. Bake at 350° about 10 to 12 minutes or until brown.
Mix marinade ingredients together. Brush or soak tenderloins several hours (or overnight) before cooking and also during cooking. Roast, uncovered, in a 300° oven until tender, 1 3/4 to 2 hours.
Mix cabbage, onion and green pepper together and pour 1 cup of sugar on top.
Brown meatballs; drain. Combine reserved pineapple liquid, lemon juice, sugar, soy sauce and ginger. In a small cup, stir 1 teaspoon of mixture into cornstarch; set aside. Add remaining mixture to skillet. Cover, simmer 20 to 25 minutes. Add pineapple and green pepper; heat. Gradually stir in cornstarch mixture. Boil and stir 1 minute. Serve over cooked rice.
Cut fillets into serving size pieces. Sprinkle with salt, pepper and garlic powder. Marinate in wine mixed with liquid smoke for 1 to 2 hours. In oleo, saute onions, celery, bell pepper, garlic, and green onions. Add tomatoes, tomato sauce, catsup, Worcestershire sauce, hot sauce and mushrooms. Simmer about 15 minutes. Add fish, marinade and parsley. Cook covered about 40 to 45 minutes. Uncover and cook longer to reduce liquid if necessary. Serve over cooked rice. Serves 10.
Mix all ingredients together and put in a 9 x 13-inch pan. Cover with pie crust, homemade or canned biscuits. Bake, uncovered, at 400° for 20 to 30 minutes until brown.
Drain pineapple (save syrup). Add water to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid. Let cool. Gently stir in ginger ale. Chill until partially set. Blend fruits; fold gelatin into a 9 x 9 x 2-inch dish. Chill firm. Prepare topping according to package. Blend in cheese. Spread over gelatin. Toast nuts in 1 tablespoon butter at 350° for 10 minutes. Sprinkle on top. Chill. Serves 9.
Place all ingredients in blender. Cover and blend until smooth 25 to 30 seconds.
Place 8 slices of dried beef in bottom of a slightly greased 9 x 12-inch casserole. Wrap a slice of bacon around each breast piece and roll up. Secure with a toothpick. Place on beef. In a small bowl, combine sour cream and soup; pour over chicken. Bake at 300° for 2 hours or until done.
Lay chicken pieces in a Dutch oven or large deep bowl suitable for baking. Pour rice over chicken pieces.
Mix all ingredients in a casserole and bake at 350° for 1 1/2 hours.
In top of double boiler, melt butter. Add onion and green pepper. Put over direct heat and saute 3 minutes. Put back on double boiler. Add minced clams, cheese, catsup, Worcestershire sauce, sherry and red pepper. Cook until cheese melts, stirring all the time.
Cook pasta as directed, adding food coloring to water. Drain; toss with a small amount of oil to prevent sticking. Place remaining ingredients in a blender. Blend and pour over mostaccioli. Refrigerate. Better when it sits a day. Will keep 4 weeks.
Spray nonstick pan with cooking spray. Brown meat cubes over moderate heat; turn to brown evenly. Stir in 2 tablespoons water and onion. Cook and stir until water evaporates and onion begins to brown. Watch carefully. Stir in chicken broth and remaining ingredients. Cover and simmer 50 to 60 minutes. Uncover and simmer until most of liquid evaporates. Serve with cooked noodles or rice.
Melt the butter in pan. Pour in the brown sugar and bring to a boil, stirring constantly, for 3 minutes. Place the crackers side by side in a cookie pan (make sure it has edges). Pour the mixture over the crackers. Heat in oven at 400° for 10 minutes (maybe less; watch so they don't burn). Take out and add the chocolate chips on top. Wait a few minutes and spread chocolate all over. Place in freezer for 1 hour. Take out; cut with pizza cutter and serve. Keep leftovers refrigerated.
Mix together sugar, cornmeal and flour. Beat egg yolks with milk. Add creamed butter into sugar and milk mixture, beating well. Pour in unbaked pie shell. Bake for 10 minutes at 425°. Reduce heat to 315°. Bake for another 30 minutes or until set.
Cut vegetables in bite-size pieces and toss lightly. Combine dressing ingredients and pour over vegetables. Refrigerate overnight.
Trim fat from pork. Cut pork into 3/4-inch cubes. Combine next 4 ingredients in a large Ziploc bag. Add pork and shake to coat. Heat oil in Dutch oven over medium heat. Add pork and cook 5 minutes. Add onion, bell pepper and garlic. Saute 3 minutes. Stir in potato and next 3 ingredients. Bring to a boil. Cover, reduce heat and simmer 25 minutes. Stir in corn. Cover and simmer 35 minutes. Ladle stew into bowls and garnish with cilantro.
Combine eggs, flour and sugar; beat well. Add milk, corn and salt; stir together well. Melt butter in baking dish. Add corn mixture to butter in baking dish; stir well. Bake at 400° for 45 to 60 minutes or until firm. Stir mixture well halfway through baking time. Makes 10 servings.
Boil first 3 ingredients for 15 minutes; then add remaining ingredients. Let simmer for 5 minutes over heat. Strain. It makes 4 quarts.
Combine ingredients and cook over low heat, stirring only until sugar dissolves (soft ball stage). In a bowl, beat 2 egg whites stiff and pour 1/2 of the cooked syrup mixture over while beating. Keep stirring egg whites and syrup mixture while cooking remainder of syrup to hard ball stage. Pour hard ball syrup over egg white mixture and add vanilla. Keep beating until stiff; add chopped nuts, if desired. Beat mixture until thick. Drop by tablespoons onto waxed paper to cool. If stored in layers, put wax paper between layers.
Dissolve jello and strawberries in hot water well and put in refrigerator until it begins to congeal. Mix 3/4 of Cool Whip into jello (fold).	Tear cake into mixture; mix and pour into long pan. Let stand 24 hours. Top with remainder of Cool Whip.
Combine all ingredients. Bake in two 9-inch round cake pans in moderate oven for 25 to 30 minutes. Ice with powdered sugar or caramel icing.
Mix ingredients in blender, beginning with liquids and adding squash last. Bake in unbaked pie shell at 375° for 30 minutes or until done.
Pour 1 cup hot water over raspberry Jell-O; stir for 2 minutes. Add 1/2 cup cold water and chill until set, but not firm. Fold in oranges, pineapple, cranberry sauce and walnuts. Chill until firm.
Preheat oven and cookie sheet to 425°. Combine milk, eggs, salt, pepper and nutmeg. Add crabmeat, grated cheeses and spinach to milk mixture; blend in blender or mixer. Add flour or Bisquick. Pour into pie shell. Bake on preheated cookie sheet for 15 minutes. Reduce temperature to 350° and bake an additional 30 to 35 minutes. Serves six.
Place apples in mixing bowl. Add sugar and let stand for 25 to 30 minutes. Add oil, eggs and vanilla; blend together. Mix and sift flour, cinnamon, soda and salt; add to mixture. Add walnuts. Bake at 350° in 9 x 13-inch pan until done. Cool 10 minutes.
Saute steak in oil until browned. Add all other ingredients (except vegetables) and cook until tender. Add vegetables and simmer until tender. Serve over rice.
Fry bacon and break into pieces. Chop onion and brown in bacon grease. Mix all ingredients and place in baking dish. Bake at 350° until hot.
Brown beef in a large skillet. Drain off fat. Add chopped onion and green pepper. Cook until soft. Add kidney beans (undrained), tomatoes and corn. Season with salt, pepper and chili powder. Simmer slowly until slightly thickened. Serve in bowls with all the delicious juices.
Cut steak in slices and brown in oil for 10 to 15 minutes. Add onion, garlic, salt and pepper. Dissolve bouillon cube in boiling water and add to meat. Cover and simmer 25 minutes. Add tomatoes and bell pepper and simmer 15 minutes more. Mix flour and water and add to soy sauce. Add to meat and stir until thickened. Cook 30 minutes more. Serve over hot cooked rice or noodles.
Combine first 4 ingredients in saucepan. Cook over low heat, stirring until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals. Uncover and cook to hard ball stage (258°). Remove from heat. Beat egg whites in large bowl until foamy. Add Jell-O and beat until stiff peaks form. Pour hot syrup in egg whites while beating and beat on high 3 to 4 minutes. Stir in nuts and drop on wax paper by teaspoon. Makes 4 1/2 dozen.
Heat oven to 350°. Generously grease and lightly flour 12-cup fluted tube pan. In large bowl, cream together sugar and butter until light and fluffy. Add vanilla and eggs, one at a time, beating until well blended after each addition. Combine flour, baking powder, salt and orange peel. Add alternately with sour cream, beating well after each addition. Pour batter into prepared pan. Bake at 350° for 55 to 65 minutes. Or until toothpick inserted in the center comes out clean. Cool for 15 minutes. Invert onto a serving plate. Serves 16.
Combine cornstarch, sugar, lemon juice and rind. Add beaten egg yolks. Gradually add boiling water. Boil gently 4 minutes, stirring constantly. Pour into pie crust. Top with meringue and brown.
In a deep roasting pan (layered with aluminum foil to keep juices in) place brisket. Slice 2 good sized onions, 3 cloves of garlic, 1 pound mushrooms and 2 bay leaves. Cover brisket with a small jar of kosher apricot preserves and sprinkle with onion soup mix. Add 1 1/2 cups ginger ale or selzer and cook at 350° for 2 1/2 to 3 hours.
Slice meat in thin strips across the grain. Add all other ingredients and marinate at least 1 hour. Brown in pan on top of stove, or grill over charcoal. Serve with plain rice.
Brown meat and cook onions until tender. Stir to separate meat; drain off fat. Add soups, water, potatoes, beans, carrots, celery, salt and pepper. Place in 2-quart shallow baking dish. Bake at 350° for 30 minutes.
Combine all ingredients. Mix well or sift until no streaks are left. Store in airtight container.
Cut hot dogs into quarters. Combine corn and milk in saucepan; heat through. Remove from heat. Stir a little of corn mixture into eggs; gradually stir eggs into corn mixture. Add cracker crumbs, green pepper, onion, sugar and pepper. Stir in half of hot dogs; pour mixture into greased 2-quart casserole. Place rest of hot dogs on top. Bake in 350° oven for 45 minutes. Makes 4 or 5 servings.
Melt citric acid in 1/4 cup hot water. Mix all ingredients together. Chill. This may be made ahead of time. There's nothing to add at the last minute.
Melt chocolate on double boiler. Add sugar and butter. Remove from heat and add egg yolks. Beat egg whites until stiff peaks. Add flour to egg whites and beat until stiff. Combine 1/3 egg white mixture with chocolate mixture. Mix well. Fold in remaining egg white. Pour into 8-inch spring-form, well buttered pan. Bake at 350° for 35 to 45 minutes. Serve with unsweetened cream.
Mix pudding mix, gelatin and water; bring to a boil. Remove from heat and add orange concentrate. Let mixture cool and fold in Cool Whip. Put in baked pie crust and refrigerate at least 3 hours. Makes 6 or 8 servings.
Thaw potatoes slightly. Melt 1/4 cup oleo and mix with potatoes. Mix all ingredients (except corn flakes and remaining 1/4 cup oleo) and put into a 9 x 13-inch dish or pan. Top with melted oleo and corn flake mixture. Bake for 45 minutes at 350°.
Mix together cottage cheese, pineapple and mandarin oranges. Add dry Jell-O and mix well; fold in Cool Whip. Chill and serve.
Cream together 3 tablespoons sugar and margarine. Add pretzels and press into 8 x 10-inch pan. Bake at 350° for 10 minutes. Cool. Dissolve jello in boiling water and add frozen berries. Stir and let partially set up. Cream cheese and sugar together well. Fold in Cool Whip and spread over pretzel mixture. Pour jello mixture over cream cheese layer and refrigerate.
In skillet brown meat with onions and pepper. Drain off fat. Dissolve bouillon cubes in hot water. Add all other ingredients (except buns) and bring to a boil. Reduce heat and cover and simmer 15 to 20 minutes. Serve on heated buns.
Boil squash in salted water until tender. Drain well. Mix in the rest of the ingredients. Bake in a greased casserole dish at 350° for 30 minutes or until golden brown.
Mix all ingredients well. Pour into a generously greased 10-inch Bundt pan, coated with sugar (generously). Bake at 325° for 1 hour, until done. Cool 10 minutes before removing from pan. Serves 12.
In a 2-quart bowl, cube Velveeta. Pour salsa over cubes. Mix. Microwave for 9 minutes on High, stirring every 3 minutes. Serve hot with chips, pretzels or veggies.
Clean and prepare conch. Dice in small pieces. Place in pot and boil until tender. Season with salt and pepper. Add celery and bell pepper.
Preheat oven to 450°. Mix sugar, flour and salt. Add milk and vanilla. Put in an unbaked pie shell; sprinkle with butter and cinnamon. Bake at 450° for 10 to 15 minutes. Reduce heat to 350° and bake until done.
Mix eggs, flour, sugar, mustard and juice from pineapple chunks. Cook in double boiler. Cool. Add 2 cups of marshmallows. Add fruit. Keep in refrigerator.
Mix all ingredients and add shrimp. Refrigerate for a few hours. Serve at room temperature with party size bread or crackers.
Smash together all ingredients except cheese. Layer meat mixture, layer Mozzarella cheese and layer of meat. Bake at 350° for 30 to 45 minutes. When almost done baking, put on top layer of Mozzarella cheese.
Preheat oven to 325°. Cream shortening and peanut butter together with salt. Add sugars. Add milk and eggs. Mix well. Gradually add in flour and soda. Mix until well blended. At this point, stir in chips or nuts with a wooden spoon. Roll into balls, 1 1/2-inches in diameter and press with fork on ungreased cookie sheets. Bake at 325° for 12 to 14 minutes.
Brown hamburger, then drain. Mix cheese, onion and Ro-Tel in microwave 5 to 7 minutes, stirring occasionally. This may be heated in saucepan on top of stove on low heat. Mix hamburger with cheese mixture and serve with chips of your choice.
Mix pudding with undrained pineapple. Add marshmallows and chopped nuts and Cool Whip. Mix and put in 8 x 8-inch pan. Refrigerate overnight.
Cut chicken into eight pieces. Mix egg, milk, flour, salt and pimiento together and beat. Dip chicken pieces into mixture and fry in oil approximately 8 to 10 minutes. Serve.
Separate eggs; beat whites until stiff. Mix egg yolks, sugar, melted oleo, syrup, vanilla and nutmeg. Fold in egg whites and mix well. Put pecans in unbaked pie shell. Pour mixture over pecans. Bake at 375° for 30 to 35 minutes.
Mash peaches with sugar and lemon juice in bowl. Cover and refrigerate 1 hour. Stir in creams; transfer to ice cream maker and freeze according to manufacturer's instructions. Makes 6 cups.
Sift together flour and sugar. Mix together salt, oil and milk. Mix with fork all dry ingredients until moistened. Press in pie plate and flute edges. Bake at 425° until brown.
Mix all together. Bake at 350° for 1 hour. Serves 8. Can be reheated. Can be frozen.
Boil sugar and water until sugar dissolves. Add pineapple juice, lemonade, water and extracts. Mix early in the day and let stand until 1 hour before serving. Add large pieces of ice to chill. Just before serving, add ginger ale. Serves approximately 35 to 40.
Mix all ingredients together. Beat well. Pour into 9-inch pie crust. Bake in 350° preheated oven.
Combine all ingredients thoroughly and allow to stand in refrigerator for several hours (overnight is better) before serving.
Preheat oven to 350°. Grease 13 x 9-inch baking dish. Combine egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish. Bake for 60 to 65 minutes or until set.
Cream butter, sugar and vanilla. Add pecans and flour. Roll into balls with your hands and barely flatten on cookie sheet. If cookie dough has been refrigerated, it is easier to work into balls. Bake at 300° about 45 minutes. While still warm, roll in powdered sugar. Store in cookie tin.
Sprinkle gelatin over cold water in saucepan to soften. Wash strawberries and remove stems. Reserve a few berries for garnish. Assemble and attach fruit/vegetable strainer. Turn to speed 4 and strain strawberries in bowl. Attach bowl and flat beater. Add 1 cup cream, sugar and salt to strawberry puree. Turn to stir speed and beat until well blended.
Saute onion, celery, bell pepper and garlic in butter. Stir in flour and brown. Add broth and stir. Add chicken and salt and pepper to taste. Add parsley flakes to taste. Simmer 30 minutes. Serve over Uncle Ben's wild rice with seasoning or regular rice.
Saute onions, celery and garlic in margarine (about 2 tablespoons) until tender. Add ground beef and cook until gray; stir in soup, beans and other ingredients. Add 3 cups of water. Simmer 20 to 25 minutes.