HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar and beer together. Knead a few times with spoon. Bake at 375° for 45 minutes. Remove from oven. Pour melted oleo over bread. Return to oven and bake an additional 15 minutes.
Cream peanut butter, margarine and powdered sugar. Blend in Rice Krispies. Form 1-inch balls and place on waxed paper. Refrigerate 1 hour. Melt chocolate chips. Dip balls into chocolate and place on waxed paper. Refrigerate until chocolate hardens.
Melt chips and margarine in microwave or double boiler. Then add peanut butter and marshmallows. Mix. Put in buttered 9 x 13-inch pan.
Put potatoes in casserole dish and sprinkle with onion powder. Mix sour cream and soup and pour over potatoes. Mix melted margarine and bread crumbs and spoon over to create another layer. Sprinkle with shredded cheese. Bake at 350° until brown (approximately 20 to 30 minutes).
Cook carrots with powdered sugar and salt until tender (do not overcook). Drain. Melt butter with cheese over very low heat. Stir to prevent sticking. Place carrots in flat baking dish and cover with cheese mixture. Sprinkle with Ritz cracker crumbs. Dot with more butter. Place in oven and bake until heated through.
Crush cookies in Ziploc bag. Combine cookie crumbs and butter and press into 9 x 13-inch pan. Refrigerate. Spoon softened ice cream on crust. Heat hot fudge so it is warm. Spread on ice cream. Spread whipped cream over chocolate layer and sprinkle with nuts. Freeze 2 hours, then cover with foil. Keeps for a month.
Heat oven to 350°. Grease a 10 inch deep dish pie pan or shallow 1 1/2 qt. baking dish. Spread cream cheese in bottom of baking dish. Mix chili and salsa until blended, then pour over cream cheese. Sprinkle with Jack and Colby cheeses. (Wrap and refrigerate at this point if making ahead.) Bake 25 to 35 minutes, until bubbling and cheese melts. Serve hot or at room temperature. Serves 12.
Brown ground beef with chopped onions. Stir in remaining ingredients; simmer slowly for 1 1/2 hours.
Combine first 3 ingredients in container of an electric blender; process 30 seconds. With motor running, gradually add olive oil in a slow steady stream. Reserve 1/4 cup basil mixture.
Preheat oven to 350 degrees. Wash and dice zucchini. Cut lengthwise into 4 slices each, salt and set aside to drain. Brown one pound hamburger and chopped onions and drain. Rinse off zucchini and pat dry.
Combine all ingredients (except margarine) and spoon into a 2-quart casserole dish. Pour oleo over top. Bake at 400° about 25 minutes or until lightly browned.
Fill gallon jar with cucumbers and cover with vinegar; add salt. Let set 6 weeks. Drain and wash twice. Cut into size you want. Put back in gallon jar; pour sugar over cucumbers and let stand until sugar is melted. May leave in gallon jar or put into several smaller jars.
In skillet over medium-high heat, cook chicken in hot oil 10 minutes or until browned on both sides. Drain off fat.
Pour Eagle Brand milk in large bowl. Add lemon juice and mix well. Add drained pineapple, pecans (broken or whole), coconut and Cool Whip. Put on graham cracker crust and refrigerate.
Mash squash and add 1/4 cup melted butter, salt, pepper, sugar, 1/4 cup cornmeal, eggs and onions. Place in greased casserole dish. Sprinkle 1/4 cup cornmeal on top and 1/4 cup melted butter. Bake at 350° for 1 hour or until golden brown.
Sift together first 4 ingredients. Melt chocolate and butter, add to sifted mix. Add milk and vanilla; mix well. Put into buttered baking pan (9 x 9-inch). Sprinkle in layers over the top of batter; brown sugar, white sugar then cocoa. Pour cold water over all. Bake at 325°. for 40 minutes. Let stand a little while. Serve warm with whipped cream or over ice cream. It will be cakie on top with thick syrup on bottom.
Coat 10-inch skillet with Pam. Add sausage, onion, pepper and celery; saute until tender. Add tomatoes, reserved liquid, garlic, thyme and cayenne. Gently fold in cooked rice.
Mix in order given except cheese. Bake in covered dish 35 minutes longer for regular rice at 350°. Take lid off and sprinkle cheese on top. Return to oven until cheese melts.
Heat oven to 400°. Put cupcake liners in muffin pans. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries.
Mix the dry ingredients, then balance of mixture. Mix by hand. Bake in 9 x 13-inch pan at 350° for 30 to 45 minutes.
In bottom of large bowl, place half the lettuce; sprinkle with a little sugar, salt and pepper. Layer eggs on top; again sprinkle with salt. Next layer, put peas and remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to the edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onion and paprika. Toss before serving. Serves 12 to 15.
Mix the first 3 ingredients together. Press into a 10-inch spring-form pan. Bake for 10 minutes at 350°.
Combine scalded milk, sugar, shortening and salt. Cool to lukewarm. Add egg. For about 20 minutes, let yeast soften in 1/4 cup warm water. Add to milk mixture. Gradually add flour and knead well. Place bowl of dough in warm place to rise about 1 hour. Make out rolls and let rise again or place in refrigerator and use as needed.
Mix first 12 ingredients together. Place in a 2-quart buttered casserole dish. Sprinkle with potato chips. Bake at 375° for 30 minutes or longer if needed.
Cut the dates in half and pour the hot water over them with the baking soda and let cool. Cream the sugar and shortening. Add dates to creamed mixture and salt if butter is not used. Add the eggs, vanilla and flour, sifted with cocoa. Pour in a 9 x 13-inch pan and sprinkle the nut meats and chocolate over the dough in pan. Bake 40 minutes in moderate oven. Serve with whipped cream.
Mix all ingredients together; pour into unbaked 9-inch pastry shell. Pat with butter; cover with pastry shell. Slit top. Bake in a hot oven (425°) for 10 minutes. Turn back to 350°; continue to bake for 30 minutes. Serve with vanilla ice cream!!!
Brown sausage and drain. Mix eggs, milk, salt and mustard. Add cubed bread and stir. Add cheese and sausage. Refrigerate for several hours. Bake in a glass 8 x 12-inch pan at 350° for 45 to 60 minutes. Let stand a few minutes before serving.
Bake potatoes and separate potatoes from skin and in large mixing bowl combine potatoes with rest of ingredients. Refill potato skins with the mixture and bake at 350°.
Mix the ingredients all together; then stiffen with flour. Put pudding in coffee cans after cans are greased and floured. Cover cans; then place in roasting pan half full of water and put in oven at 250°. Steam for 3 hours. Makes two 1 pound puddings.
Peel apples. Slice thin a quart of them. Put in a buttered pudding or shallow dish. Pour over them a cup of hot water. Make a stiff batter of sour milk, a little salt, butter and flour to form a batter. Put in last a teaspoonful of soda dissolved in hot water. If baked in a flat tin pan, it will bake in half an hour, but if in a dish, it will take 3/4 of an hour.
Cream butter and sugar together in a bowl. Beat in 1 egg at a time. Gradually stir in flour, fruits and orange rind. Pour into a tube pan lined with buttered paper (or baking paper). Flatten top and decorate with almonds. Bake in moderate oven until done in center.
Mix pastry sticks according to package directions. Roll out pastry into a 14-inch circle. Place on a 12-inch pizza pan and flute edges. Prick crust. Bake at 350° for 15 minutes. Blend cream cheese and sugar; add eggs and beat well. Add nuts and vanilla. Pour into partially baked crust and bake at 350° for 10 minutes. Cool. Spread cherry pie filling over cheese layer.
Cook chopped cabbage 8 minutes in salted boiling water. Drain. Put into buttered casserole. Pour on white sauce and sprinkle on cheese. Put on green pepper. Cover with bread crumbs and bacon. Bake in 375° oven for 20 to 30 minutes.
Add to juice and bring to a boil. Pour over ingredients and let stand 2 days.
Place potatoes and 1 teaspoon of salt in saucepan and add enough cool water to cover. Bring to boil over high heat. Reduce heat and cook until potatoes are tender. Drain, reserving few tablespoons cooking liquid. Place potatoes in large bowl and mash with potato masher or fork until fairly smooth (with some lumps remaining). Combine buttermilk and baking soda and beat into potatoes with wooden spoon; mix well. If you prefer creamier potatoes, add reserved cooking liquid. Stir in butter, 1/2 teaspoon salt and plenty of pepper to taste.
Mix flour, soda and salt. Set aside. Cream sugar, Crisco and margarine. Add other ingredients except flavorings and beat for 4 minutes. Add flavorings last. Pour into a greased and floured tube pan. Bake 1 1/2 hours at 300°.
Add in that order; pour over the chicken. Cover chicken and cook 30 minutes or until done or in 350° oven, in covered dish, bake for 45 minutes.
Melt butter. Mix with sugar. Add eggs, one at a time. Beat after each egg. Beat well. Add flour, baking powder and vanilla. Add nuts. Bake at 350° for 30 minutes.
Place potatoes in baking pan. Arrange onions on top of potatoes. Place rock on top of onions. Put 3 to 4 rings of onions on top of rock and then lay strips of bacon across. Bake, covered, until fish and potatoes are tender, about 1 hour at 350°.
Mix together eggs, rice, sugar and milk. Add raisins, vanilla and nutmeg. Melt margarine in baking dish, then pour in mixture. Bake, uncovered, in 375° oven for 30 minutes or until lightly browned.
Layer Cool Whip alternately with cookies, dipped in milk, Cool Whip first and last. Top with cookie crumbs. Refrigerate several hours, overnight better. Freezes well. Serve in dessert bowls. May use other cookies. Firm ones work better. Large round Tupperware cake taker holds 3 packages cookies and 2 (12 ounce) containers Cool Whip. Serves approximately 10.
Melt margarine in dish in 350° oven. Sift flour and add sugar and milk in bowl. Pour batter over melted margarine. Put can of pie filling on top and bake 35 to 45 minutes or until brown.
Sift flour, measure, resift three times with baking powder, soda and salt. Cream shortening and sugar thoroughly. Add eggs, vanilla and nuts, mix well. Add flour mixture in 4 or 5 portions. Divide dough in 4 portions and shape each portion in a roll 1 3/4 inches in diameter. Wrap in wax paper and chill several hours or overnight until dough is stiff enough to slice. Cut slices approximately 3/16 inch thick with sharp knife. Bake on ungreased cookie sheet in moderate oven, 375°, about 10 minutes or until lightly browned. Remove from pan to cake racks. Makes 12 to 12 1/2 dozen cookies.
Fry bacon crispy, drain and crumble. Set aside. Mix mayo, sugar and vinegar until smooth for dressing. Toss remaining ingredients together. Pour dressing mix over salad, adding bacon pieces and blending well. Chill and serve. Instead of peanuts you can add hard Chinese noodles just before serving.
While your cake is still hot, use a fork and poke holes all over the top. Let cool. Mix jell-o with 1 c. hot water. Stir to dissolve completely. Pour over cake into holes. Refrigerate for 3 to 4 hours. Mix pudding according to package and pour over top of cake. Refrigerate.
Brown Rice-A-Roni in margarine. Saute vegetables with Rice-A-Roni. Add water and seasoning packet. Add shrimp and Spam. Reduce heat, cover and let steam 15 minutes, until liquid is absorbed.
Mix potatoes, pineapple, nuts, salt and sugar. Make 3 layers of potato mixture with marshmallows between each layer. Top with lots of butter and more sugar. Bake at 350° for 30 minutes. Yields 10 servings. This freezes well.
Mix all together and put in greased dish. Bake at 350° for 30 to 35 minutes.
Melt ingredients in a double boiler. Add pecans. Pour into a 9 x 5-inch buttered pan. Cool in refrigerator.
Saute mushrooms in butter until lightly browned. In saucepan, add soup, mushrooms, milk and ham; stir to mix. Add eggs and stir gently not to crumble eggs. Heat well and serve over sliced biscuits or toast.
Place all ingredients into a blender. Mix 10 seconds at high speed. Pour into well-greased dish and bake 45 minutes at 375°. Do not cover.
In medium saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil and stir for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Mix in powdered sugar and beat until smooth. Spread into buttered 9-inch square baking pan. Chill until firm. It's oohh so good!
Clean out peppers; combine ground beef, onion, rice, 57 sauce and ketchup. Stuff peppers; arrange in greased baking dish. Bake at 350° for 45 minutes.
Make several hours in advance. Wash, hull and drain strawberries (may be halved). Mix together remaining ingredients. Fold in strawberries. Spoon into champagne glasses and refrigerate.
In large bowl, mix well oil, eggs and sugar. In separate bowl, sift together flour, soda, salt, cinnamon and baking powder; add to mixture. Stir in nuts and chopped apples; mix well. Spread in 13 x 9-inch pan. Sprinkle chips on top of cake. Bake at 350° for 55 to 60 minutes.
Prepare spaghetti as directed on package. Brown meat and onion. Drain. Stir in spice mix, tomato paste and water or tomato sauce and stewed tomatoes. Bring to boil. Simmer 10 minutes. Place in 12 x 8 x 2-inch baking dish in layers: 1/2 spaghetti, 1/2 meat-sauce mix; 1/2 cottage cheese; 1/2 broccoli and 1/2 Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Bake at 350° for 20 to 25 minutes or until broccoli is done.
In large mixing bowl, combine Eagle Brand milk, peppermint extract and food coloring. Fold in whipped cream; pour into crust. Cover. Freeze 6 hours or until firm. Makes 1 pie.
Cook squash with a chopped onion. Put well drained hot squash in large mixing bowl. Add egg, margarine, mayonnaise, sugar, half of the cheese, and half of the crackers. Season with cayenne pepper, salt, pepper and oregano; mix well. Put into a buttered 1 1/2 quart casserole dish and top with remaining cheese and crackers. Bake at 350° for 20 minutes. Crookneck squash or a mixture of crookneck and zucchini may be used. Dot with butter or margarine. Makes 6 to 8 servings.
Cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Mix thoroughly. Sift together flour, baking soda, cream of tartar and salt. Add to mixture and mix. Stir in nuts. Chill dough until easy to handle.
Boil sugar and 4 cups water together to dissolve sugar. Chill. Add cold fruit juices and remaining water. Chill. Just before serving, stir in ginger ale and add ice. Makes 1 1/2 gallons or 25 servings.
Mix well the chilies, garlic and butter. Mix well the cheese and mayonnaise. Cut the rolls into 6 or more slices. Toast on one side. On untoasted side, spread chili mixture. Top with cheese mixture and put under broiler until hot and cheese begins to melt.
Heat oil in a medium skillet; add onion. Saute until tender, but not browned, about 5 minutes. Stir in garlic; saute 1 minute. Add the tomatoes, vodka and red pepper. Simmer, stirring to break up tomatoes with the side of a spoon, until sauce is reduced and thickened, about 15 minutes. Stir in cream; simmer, stirring, until sauce is thickened slightly, about 5 minutes. Season with salt.
Mix in pan with spoon. Do not use mixer. Bake at 350° until done.
Combine rice and 1/2 cup of bacon drippings; stir for a couple of minutes until hot. Add rest of ingredients and heat through.
Cream together the Crisco and sugar. Add eggs; beat well. Sift dry ingredients together, then add to creamed mixture alternately with bananas. Blend well. Add nuts. Pour into greased 5 x 9-inch bread pans. Bake at 350° for 40 to 45 minutes.
Saute bacon in skillet until partially cooked. Add onion and cook until onion is tender but not browned. Pour off most of the fat. In a separate bowl, combine eggs, salt, pepper and nutmeg; beat well. Add milk and blend well. Spread onion mixture in 4 pie pans or 2 (13 x 9-inch) pans. Sprinkle evenly with cheese. Pour egg mixture over cheese. Bake at 375° for 35 to 45 minutes or until knife inserted near center comes out clean. Serves 24.
Soften yeast in some warm water with 2 tsp. sugar. Combine the warm water/potato water with the sugar and salt. Add the yeast mixture, eggs and shortening. Add the warm mashed potatoes and 7 c. flour. Knead until smooth, adding more flour as/if needed. At this point, the dough may be refrigerated if you're not ready to continue with making the rolls. When ready to bake, form rolls and let rise until doubled in size. Bake at 400° for 12-15 minutes.
Add ingredients in order. Use tube or Bundt pan. Bake at 350° for 55 to 60 minutes.
Combine beaten egg with onion, prepared horseradish, Worcestershire sauce, salts and pepper. Add ground beef and mix well. Divide beef mixture into 6 portions and shape around the pickles into patties. Broil 3 inches from the heat for 6 minutes. Flip burgers and broil 4 to 6 minutes more. Serve in toasted buns.
Mix flour, salt and pepper and pound it into steak. Brown the steak in Dutch oven or deep skillet. Mix tomatoes and onion and heat to a boil. Layer with steak and cook in moderate oven at 350° for 1 1/2 hours. Cover before cooking. Yields 4 to 6 servings.
Cut potato in	strips and onions in strips; sprinkle a little sugar over them.	Let stand 10 minutes. Put enough Carnation milk over them to moisten real good. Put flour over and mix well. Put	in deep oil and cook until golden brown. Drain on paper towel.
Sprinkle top with pecans. Heat and serve with crackers or Melba toast. A good dip to munch on while watching the Oilers beat the Cowboys.
Dissolve and soak yeast in water. Scald the milk. Cool to lukewarm. Cream butter, sugar and salt until light. Add cooled milk, eggs and 4 cups flour. Beat until smooth. Add yeast and water. Mix thoroughly. Turn out onto 1 cup flour. Knead until light and elastic. Place in greased bowl and cover. Let rise until doubled. Punch down. Shape into hamburger buns. Put in pan and let rise until double. Bake at 400° for 15 to 20 minutes.
Preheat oven to 350°. Melt chocolate chips over low heat. Place all ingredients in bowl and stir until blended. Turn into lightly greased 8 x 8 x 2-inch pan. Bake 30 minutes. Cut into 16 (2-inch) squares while warm.
Brown and drain sausage. While still warm, add cream cheese until it is softened and mixed well. In a 9 x 13-inch pan, lay one can of rolls to create crust. Squeeze seams together. Spread sausage and cream cheese mixture on top of rolls. Cover with the other can of crescent rolls to create a top crust. Bake at 375° for 15 to 20 minutes or until golden brown.
Cream sugars with oil, butter and eggs. Add vanilla. Add dry ingredients to creamed mixture and mix well. Chill dough for 2 hours for easy handling. Roll a teaspoonful into ball and place on ungreased cookie sheet. Using a small glass, dip into sugar and flatten each cookie ball. Cookie press or glass with pattern on bottom can also be used. Bake at 350° about 10 to 12 minutes until slightly golden brown. Makes about 90 cookies.
Dissolve jello in water. Add oranges, crushed pineapple and all juices. Pour in 13 x 9 x 2-inch Pyrex dish. Put miniature marshmallows all over top. Let jell. Add 1/2 cup mayonnaise to 1/2 pint of whipping cream (whipped). Pour on top and put grated cheese on top. Let sit overnight.
Mix all ingredients lightly. Add sherry. Cook over low heat 25 minutes. Serves 4 to 6.
Mix all ingredients except chocolate in large bowl, by hand is best. Form into small balls and dip into melted chocolate. Set on waxed paper. Makes 4 dozen medium sized balls.
Mix apples, berries, water and sugar in saucepan; bring to a boil, add tapioca. Mix milk, eggs, sugar, vanilla and bread cubes. Pour fruit mixture into oiled 8 x 12-inch pan. Gently spoon milk-egg-bread mixture over fruit to make a separate layer. Bake at 350°, about 50 minutes.
Cream butter and sugar together. Add eggs, one at a time, beating after each addition. In a separate bowl combine buttermilk and baking soda; add to butter and sugar mixture. Add remaining ingredients, mixing well. Pour into greased and floured baking pan and bake at 350° for 55 minutes. Cool cake completely and frost with Brown Sugar Cream Cheese Frosting.
Mix ingredients in order. Bake at 350° for 30 to 40 minutes.
Cook squash until slightly tender and cut into 1/2-inch slices. Mix ingredients (sugar, flour, salt and cinnamon). Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Top with apple slices. Sprinkle sugar mixture over top. Cover with foil. Bake 50 to 60 minutes or until squash is tender. Serves 6.
Cook sugar, egg yolks, butter and dates until sugar is melted, stirring constantly. Add nuts and vanilla. Remove from heat and add Rice Krispies. Stir until mixed well. When cool enough to handle, shape into small balls. Roll in powdered sugar. Makes approximately 36 balls.
Blend the eggs, sugar and cheese together. Cut the roll of chocolate chip cookies in half. Cut the first half in thin slices and place at the bottom of the pan. Pour the batter on top, then cut the second half in thin slices and place on top of the batter. Place the pan in the oven at 350° for about 45 minutes. Let chill for 15 minutes. Serve in squares.
Remove turkey from bone. Mix wine, soy sauce, salad oil, salt, pepper, garlic salt to make marinade. Place turkey and marinade in bowl and refrigerate 4 to 6 hours or overnight. Turn occasionally. Cook on grill flesh side down first. Turn every 10 to 15 minutes, basting with marinade. Usually takes 1 to 1 1/4 hours. Test by cutting; pink color indicates it is not yet done. The skin will loosen and can be easily removed near the end of cooking. Heat marinade and serve with turkey, if desired.
Beat shortening into sugar and unbeaten egg whites. Beat thoroughly, the mix this with yeast mixture. Sift flour and salt; stir in gradually into yeast mixture. Mix well. Put in bowl to rise. Do not knead. Make in rolls about 1 hour before baking. Will keep several days in refrigerator.
Cream together sugar and cream cheese until well blended. Stir in vanilla and salt. Shape into tiny balls and roll in coconut or pecans. Let set a few minutes before serving.
Beat thoroughly. Put into loaf pan. Pour over all one 8 oz. can tomato sauce. Bake one hour at 350°. Serves six.
Cream the butter and sugar; add egg yolks one at a time, then add flour and sour cream, starting with flour and ending with flour. Beat egg whites until stiff and fold into batter. Bake 1 1/2 hours at 300° in a large tube pan.
Bring a large pot of water to boil. Add shrimp; cook 1 to 2 minutes. Drain and refresh with cold water. Chill, peel and devein. Mix olive oil, vinegar, mustard, ginger, salt, pepper and garlic. Pour over shrimp; refrigerate for 24 hours. Blanch snow peas; refresh in cold water. Split peas and remove strings. Place 2 shrimp in each pea pod; secure with a toothpick.
Combine milk, sugar and salt. Cool to lukewarm. Dissolve yeast in warm water. Sift flour, add 4 cups to milk and sugar mixture; beat well. Beat in the yeast, then shortening and eggs. Add remaining flour to make a soft dough. Knead on floured surface. Place in greased bowl, turn dough over. Let rise until double. Roll out dough 1/2-inch thick, cut out with biscuit cutter and work between hand until round. Cut center out with small bottle mouth. Cover and let rise until light, about 40 minutes. Deep fry in vegetable shortening at 375°, until light brown; turn once. Drain on absorbent paper. Makes about 4 dozen doughnuts.
For a tasty, easy tuna casserole combine soup, 1 cup crushed potato chips, green peas, milk and tuna. Mix well. Place in well-greased casserole. Sprinkle with 1/4 cup crushed potato chips. Bake 20 minutes at 325°.
Defrost broccoli. Put in a casserole pan. Add onion; saute in 1/2 cup butter. Salt and sprinkle uncooked rice; spread soup, 1/2 cup water and 1/2 cup milk. Bake at 350° for 40 minutes (covered). Uncover; stir together, then place cheese slices on top. Put back in oven for a few minutes to melt cheese.
Preheat oven to 350°. In saucepan, combine first 7 ingredients; simmer until vegetables are tender. Add cooked beef, 3 ounces of the cheese and rice, stirring until cheese melts.
Saute onion in butter to soften; mix all ingredients together thoroughly. Bake at 350° for 1 hour.