HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Spray 8-inch square pan with non-stick coating. In bowl, combine flour and baking powder. In another bowl, beat margarine until fluffy. Gradually add brown and granulated sugars, beating well after each addition. Gradually beat in egg substitute and dry ingredients. Stir in vanilla, apples, applesauce and nuts. Spread mixture into prepared pan and bake for 30 to 35 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 10 minutes and cut into squares.
Cook bacon crisp; drain on paper towel. Crumble. Saute onion and celery in 1/2 cup of drippings. Combine sugar, flour and seasonings. Stir into drippings. Add vinegar and water, stirring until smooth. Bring to a boil. Add potatoes and bacon bits. Mix thoroughly. Yields 6 servings.
Drain water from artichokes. Cut in small pieces, cut cheese in bits. Add mayonnaise and salt; mix well. Bake at 350° for 30 minutes. Spread on crackers.
Place all ingredients in blender container. Cover and blend until smooth and frothy, about 1 minute. Pour into cups.
Place croutons in a greased 13 x 9-inch pan. Top with cheese and mushrooms. Brown sausage and onion. Drain and spread over cheese layer. Beat eggs with 2 cups of milk and seasonings; pour over sausage. Cover and refrigerate overnight. (May be frozen at this point.) Mix soup with 1/2 cup milk and spread on top before baking. Bake at 325° for 60 minutes. Serves 8.
Beat egg whites until stiff; set aside. Mix sugar, stick of oleo, Crisco, buttermilk, egg yolks, flour, soda, nuts and coconut together. Fold in egg whites. Spread in 9 x 13-inch greased and floured cake pan. Bake at 300° for 45 to 55 minutes.
Heat oven to 350° for 15 minutes. Mix together in one bowl the eggs, shortening, sugar and vanilla. Then add the flour, salt, baking soda, baking powder, sour milk and cocoa. Add hot water to make the paste mix together. Drop the cookies on the cookie sheet and spread apart. Cook for 15 minutes or more.
Mix all ingredients together. Dip franks into mixture and deep-fry. Do not fry too fast or they may not get done all the way.
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.
Crust: Mix 1 cup flour, butter, powdered sugar and salt with pastry cutter. Pat in 8 x 8-inch greased square pan. Bake for 15 to 20 minutes at 350°.
Beat egg with fork until well blended. Stir in cooking oil, lemon, rind and vanilla. Blend until mixture thickens; add sugar. Sift dry ingredients and add to mixture. Drop by teaspoons about 2-inches apart on ungreased baking sheet. Bake at 400° for 8 to 10 minutes. Remove from cookie sheet immediately. Makes 3 dozen cookies.
Melt margarine and place into 9 x 13-inch pan. Add peaches and spread evenly. Pour flour, sugar and milk mixture on top. Do not stir. Bake at 350° until brown. Serve warm with ice cream or whipped topping.
Drain pineapple and oranges, reserving liquid. Prepare pudding using liquid from the fruit in place of milk. In a bowl, gently fold fruit into pudding. Chill for 2 hours. Add bananas just before serving. Serves 8 to 10.
Drain asparagus, saving liquid. Arrange in buttered casserole. Cover with egg slices and add salt and pepper. Dilute soup with liquid from asparagus and pour over asparagus and eggs. Sprinkle with almonds. Cover with crushed corn flake crumbs. Top with cheese and sprinkle with paprika. Bake at 400° until cheese is melted and casserole is thoroughly heated.
In a large bowl, mix egg, sugar, shortening, bananas and vanilla until smooth. Sift flour and soda together. Blend in banana mixture. Pour in greased and floured 9 x 5 x 3-inch pan or two 7 x 3/8-inch pans. Bake in moderate oven at 350° for 1 hour and 15 minutes or until done.
Boil sugar, milk, margarine and chocolate powder. Boil 2 minutes. Remove from heat and add other ingredients. Mix well. Drop on wax paper and let cool (1 teaspoon size drops).
In mixing bowl, combine flours, cinnamon, baking soda and salt; set aside. Blend bananas in a blender or food processor. Add margarine and continue to blend. Combine water and raisins in a microwave-safe container and heat for 1 1/2 minutes on High. Add raisin mixture, buttermilk and walnuts to bananas and process on High until well blended. Pour into a large mixing bowl and add brown sugar and eggs. Mix until combined. Add dry ingredients, oats, wheat germ and chocolate chips and mix until combined. Fill muffin tins 3/4 full and bake for 15 to 20 minutes at 350°. Makes 36 muffins.
Preheat olive oil. Add onion, shallot and currants. Cook until onions appear glassy. Add yams, bay leaf, lentils and chicken broth. Simmer for 35 to 45 minutes. Add salt and pepper to taste. May be made a day ahead and reheated. Serves 8.
In 10-inch skillet, heat margarine until bubbly and hot; add chicken and cook until browned on both sides. Remove from skillet and set aside. In same skillet, cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated. Sprinkle mushrooms with flour and stir quickly to combine. Gradually stir in water. Add orange juice and broth mix; stirring occasionally, bring to a boil. Reduce heat and let chicken simmer for 3 minutes. Serve with sprinkled onions and orange sections.
Brown ground beef and drain. Crush corn chips and spread on the bottom of a 9 x 13-inch pan. Add chili to ground beef and spread on corn chips. Slice tamales and layer on top of beef. Top with layer of cheese. Heat in oven at 350° until cheese melts.
Mix Jell-O and hot water; add pineapple juice, water, sugar and almond flavoring. Freeze or use immediately. Take out of freezer about 6 hours before you are ready to use. Pour ginger ale over frozen mixture. Use 1 or 2 cups sherbet. One recipe makes 30 cups.
Mix all ingredients. Bake in casserole dish at 350° for 45 minutes.
Soften the cream cheese. Mix with milk and sugar with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. In bowl, mix 1 cup milk with pudding mix until thickened. Stir in pumpkin and spice. Spread over cream cheese layer. Refrigerate for 3 hours. Garnish with additional Cool Whip and nuts, if desired.
Season each layer, using in total 2 teaspoons salt (regular or seasoned) and 1/4 teaspoon pepper. Bake at 350° for 2 hours. Makes 6 servings.
Cut shortening into flour and salt until it resembles crumbs. Combine slightly beaten egg, vinegar and water. Sprinkle on dry ingredients. Mix with fork. Let stand about 10 minutes. Roll out or divide and put in refrigerator. Very good for freezing. Makes 3 or 4 crusts.
Cook cabbage just until wilted; drain well. Place layer of cabbage in large casserole dish. Add half of the cheese, soup and oleo. Repeat layers. Top with crumbs. Bake at 350° until bubbly and light brown.
Cream shortening and add other ingredients, beating until the icing is a creamy smooth consistency. If a stiffer icing is needed, add a little more confectioners sugar and if it should be a bit thinner, add a few drops of hot water.
Mix the first 3 ingredients in blender until smooth. Remove from blender and add next 5 ingredients; mix well. Chill until very cold. Very attractive served in hollowed out cabbage or just on platter surrounded with fresh vegetables.
Mix butter, sugars, milk, cocoa and salt in saucepan. Boil 1 minute at low heat. Remove from heat and add peanut butter, vanilla, oats and flour. Stir. Drop on wax paper on cookie sheet. Cool! Eat.
Mix all ingredients together, except onion, unless it is to be served that day. If too dry, add 1 tablespoon each of mayonnaise, sour cream, vinegar and sugar.
Grease a 9 x 13-inch pan. Dump 1 large can crushed pineapple, 1 box yellow cake mix, 1 cup coconut and 1 cup nuts into your greased pan and mix or layer. Cut 2 sticks of margarine into 1/2-inch squares. Scatter butter squares on top of mixture. Bake at 350° for 35 to 40 minutes.
Saute onion in butter. Stir in tomato soup, water and cheese. Heat until cheese melts. Blend with the macaroni and pour into a buttered casserole dish. Sprinkle 1/2 cup shredded cheese and 2 tablespoons buttered crumbs on top. Bake in a 350° oven for 30 minutes.
Boil sugar and water until dissolved and chill. Add remaining ingredients and add ginger ale last. Add ice ring. Serves 100.
Slice onions, tomatoes, green peppers and cucumbers. Mix remaining ingredients and add vegetables. Marinate at least two or three hours. Will make small bowl full. Double or triple for larger bowl.
Mix first four ingredients by hand. Press in a 13 x 9 x 2-inch pan. Spread chocolate frosting generously on top. Chill. Cut into squares to serve.
Mix dry ingredients. Add shortening and mix thoroughly. Add water and mix well. Shape dough into egg size balls and place on floured board. Cover with wax paper and let stand for 20 minutes. Dust board with flour and roll out dough, round and paper thin. Place on hot grill or iron skillet. Cook 1 to 1 1/2 minutes on each side. Remove and serve with meal.
Mix the first 6 ingredients and pour into a 9 x 12-inch glass pan. Sprinkle 1 yellow cake mix and 1/2 cup chopped nuts. Drizzle with melted margarine; do not mix. Bake at 350° for 50 to 60 minutes. Serves at least 12.
Mix honey and peanut butter. Gradually add dry milk; mix well. Form into balls with greased hands. Roll in dry cereal flakes. Chill until firm. Makes 18 balls.
Melt chocolate and cool. Cream oleo, sugar and vanilla. Beat in eggs. Add melted chocolate. Stir in flour and nuts. Bake in greased 9 x 13-inch pan in a 325° oven until center is done.
Chop real fine or run ingredients through food processor. Brown meat, all onions and garlic. Cook a few minutes. Drain. Add salt. Roll in skins and seal with beaten egg.
Melt chocolate. Add noodles and peanuts. Toss. Drop by teaspoonfuls on wax paper. Chill to set.
Put all the ingredients into a pot; remove film as it boils. Continue to boil for 1 hour. Season with salt and pepper. Cook another 1 1/2 hours. Yummie!
Combine eggs, sugar and salt. Add hot milk, vanilla and cereal. Pour into buttered casserole. Place in a pan of hot water that comes up about halfway on the casserole. Bake at 325° for 40 to 45 minutes, or until a knife inserted into custard comes out clean. Sprinkle with nutmeg.
Brown meat. Add celery, onions, 1/2 can tomato sauce, garlic and tomato paste. Slice tomatoes. Grate and mix cheeses. In buttered casserole, layer as follows: eggplant, cheese, meat sauce, tomatoes, eggplant, tomatoes, other 1/2 can tomato sauce and cheese. Bake in 350° oven until bubbly.
Put first 4 ingredients, cleaned and chopped, into a large container or soup pot. Match this amount with equal quantity of peeled tomatoes. Add salt to taste. Simmer until vegetables are tender, but not mushy.
Mix all ingredients. Pour into a greased baking dish. Add pie filling all around dish. Bake at 400° for 20 to 30 minutes or until brown.
Melt butter in saucepan over very low heat. Blend in flour, salt and dash of pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add salmon and peas. Serve on crackers or toast.
Butter a small casserole dish. Put a layer of sliced Potatoes. Sprinkle with Onion Salt, Pepper and Flour. Dot with Butter. Put another layer of sliced Potatoes. Sprinkle with Celery Salt, Pepper and Flour. Dot with Butter. Put another layer of sliced Potatoes. Sprinkle with Salt, Pepper and Flour. Dot with Butter. Almost cover with Milk. Top with Cracker Crumbs. Bake at 350 for 1-1/4 hours.
Mix together the sour cream, soup and wine. Spray a 9 x 13-inch pan with Pam. Place chicken in single layer in pan; sprinkle with seasonings and cheese. Top with mushrooms and soup. Bake at 350° for 1 hour and 15 minutes.
Cook beans until just tender. Measure liquid and add water to make 1 1/2 cups. Mix honey, vinegar, cornstarch, soy sauce, pickle and green pepper. Bring to a boil; cook for 10 minutes, stirring until sauce thickens. Add beans; simmer for 4 minutes.
Drain salmon. Remove skin and bones. Flake salmon into mixing bowl. Add milk, eggs, onion, salt, black pepper, paprika and crushed crackers. Mix thoroughly. Pat out into 6 to 7 patties or "tee pees." Roll lightly in cornmeal to coat. Place on plate and refrigerate 30 minutes or longer, covered with plastic wrap.
Beat cottage cheese and cream cheese until thoroughly blended. Beat in sugar. Beat in eggs, 1 at a time, then cornstarch mixed with flour, lemon peel and juice and vanilla. Blend in melted butter and yogurt.
Combine orange juice, ice water, lemon juice and pineapple juice; mix thoroughly and chill. To serve, pour half of mixture into a large punch bowl. Add 2 quarts carbonated water or ginger ale. Punch may be sweetened with dissolved sugar desired.
Toast rice for 25 minutes in 350° oven. Dredge chicken in flour, salt and pepper and brown in 1/4 cup hot fat. Remove chicken, then cook onion, celery and garlic until tender. Stir in rice and remaining ingredients. Transfer into 11 x 7-inch dish, top with chicken breasts and cover tightly with foil. Bake at 350° for 50 minutes or until chicken is done and rice tender.
Cream sugar and butter. Add egg yolks, beaten. Sift flour, salt and baking powder together 6 times. Add milk to beaten yolks, sugar and butter, then add flour. Add lemon extract. Beat all of mixture well; then fold in beaten egg whites. Use tube pan; grease and line with oiled paper. Bake in 350° oven for 1 hour.
Add a	little water to bread to make it soft and break up into crumbs. Combine all ingredients. Make into patties and fry in frying pan.	Cook slowly. Will be good and juicy.
First make potato water. Peel and dice 1 medium potato. Cook in 2 1/2 cups water until well done, about 20 minutes. Pour potatoes and water through strainer or blend in blender until well blended. It should look like milky, cloudy water, and is used in making the bread.
Saut onion and carrots in the oil. Add water and bouillon cubes and cook until cubes dissolve. Add noodles, broccoli and salt. Bring to a slow boil and add salt. Just before serving, add milk and cheese until cheese melts.
Combine meat, bread crumbs, milk, egg, onions, salt, pepper, nutmeg and curry powder. Mix thoroughly. Form into small balls 1-inch in diameter. Brown balls in melted shortening a few at a time. Add more shortening if needed.
Mix all but jello and apple. Bring to a boil. Add jello and keep hot until jello dissolves. Add apple and pour into a mold or 8 x 8-inch square dish. Let set.
Saute bacon in deep saucepan for 5 minutes. Add leeks and onion; saute 5 more minutes. Stir in flour. Slowly add chicken broth, stirring constantly. Add potatoes for 1 hour. Mix in blender or mash until creamy. Combine egg yolks and sour cream; add to soup. Simmer for 10 minutes, stirring constantly. Garnish with fresh parsley. Makes 2 quarts.
Beat egg whites with corn syrup in double boiler over hot water until thick and fluffy. Stir in marshmallows. Remove from heat; beat until icing holds peaks. Delicious on Chocolate Cake.
Dissolve the yeast the 1 tablespoon sugar in lukewarm liquid. Add 3 cups flour and beat until smooth. Add shortening and sugar that has been thoroughly creamed and eggs beaten light. Then add all the rest of the flour and salt. Turn on board and knead lightly. Place in greased bowl and let rise for 2 hours. Roll out in oblong pieces, 1/4 inch thick. Brush with melted butter, sprinkle with brown sugar, cinnamon and raisins (optional). Roll up lengthwise, cut as desired and put in greased pans to rise again for 1 hour or until light. Bake and ice with plain powdered sugar.
Brown beef and onion in shortening. Add remaining ingredients; cook 5 minutes, stirring occasionally. Serve on buns. Garnish with onion, tomatoes and lettuce.
Marinade: Peel and crush the garlic and; and ginger, mince fine; finely slice the onion; snip the parsley and chop coarsely. Combine the garlic, ginger, onion, parsley, cumin, chili powder, tumeric, oregano, olive oil, lemon juice, soy sauce, sherry, and the crushed red chili pepper. (The marinade can be frozen and reused once or twice.)
Simmer margarine, celery and onions until transparent. Add Cheez Whiz and melt. Add rice, broccoli, water and mushroom soup. Bake in greased casserole at 350° for 25 minutes.
Combine all ingredients except vinegar thoroughly in pot. Stir in vinegar gradually. Bring to boil and simmer, stirring occasionally, for 25 to 30 minutes. Place in hot jars. Seal and water-process 10 minutes. Makes about 5 pints.
Beat butter until light and fluffy. Gradually add ham, a little at a time. Mix thoroughly. Add the remaining ingredients and mix until almost smooth. Cover bowl tightly with plastic wrap and place in the refrigerator for several hours. This can be done 1 day ahead.
Mix cereal, dates, raisins and boiling water. In another large bowl, mix sugar, oil, eggs and buttermilk. Add flour, soda and salt. Add cereal mixture. Put paper liners in muffin tins and fill 3/4 full. Bake at 400° for 10 to 15 minutes.
Combine dry ingredients. Combine eggs, oil and vanilla. Mix dry ingredients with egg mixture and blend thoroughly. Add chopped apples and nuts. Pour into greased loaf pans and bake at 300° for 1 1/2 hours or until top springs back when depressed. After removing from oven, turn hot bread out of pan onto foil sprinkled with granulated sugar. While hot, wrap closely in the foil. When cool, store in the refrigerator until needed.
Put sugar and orange juice in a large saucepan and cook to soft ball stage. Turn off heat and add orange rind and pecans. Stir with wooden spoon until mixture turns cream color, about 5 to 7 minutes. Pour onto waxed paper on cookie sheet. When cool enough to handle, break apart. Serves 6.
Dissolve gelatin and sugar in water. Using beaters, add cream cheese. Add drained pineapple, nuts and 1/2 cup of pineapple juice. Cool until slightly set. Fold in whipped cream. Chill until firm.
Place the raisins and water in a saucepan and boil for 5 minutes, covered. Remove from heat, but do not take off the lid until the raisins are cool. Sift and measure flour. Add baking soda, baking powder, cinnamon and nutmeg. Sift again to mix; set aside. Cream the shortening and sugar. Add eggs and vanilla. Add flour mixture and blend well. Stir in oatmeal and raisins. Do not add extra liquid from raisins. I dip them out with slotted spoon. Spray cookie sheet. Drop by spoonfuls. Bake at 350° for 12 to 13 minutes. Do not overbake.
Mix eggs, milk, salt, pepper and Accent together. Dip pork chops in egg mixture and then in cracker crumbs. Bake in moderate oven at 350° for 1 1/2 hours or until brown. Serve with bread stuffing with walnuts added. Also serve with scalloped potatoes.
Mix together the chicken, celery, soup, onion, mayonnaise, lemon juice, water chestnuts and noodles. Put in a greased casserole dish. Spread on top the cornflakes, mixed with butter (melted). Bake for 45 minutes in a 350° oven.
Place meat between pieces of waxed paper larger than the meat and lay on a board. Pound meat thin (1/4 inch) with a heavy mallet. Trim off gristle and fat; cut into 6 to 8 pieces. Dip meat in egg, roll in mixture of Parmesan cheese and crumbs. Heat oil in skillet, brown steaks on both sides over medium heat until golden brown. Lay in shallow, wide baking dish. In same skillet, cook onion over low heat until soft. Stir in salt, pepper, sugar, marjoram and tomato paste, plus hot water, stirring constantly. Boil 5 minutes, scraping browned bits from pan. Pour most of sauce over meat, top with slices of Mozzarella cheese and remaining sauce. Bake, uncovered, at 350° for 1 hour or until meat is tender. Serves 4 to 6.
Preheat oven to 350°. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add Bisquick; mix well. Chill at least 1 hour.
In a saucepan, melt butter and blend in flour and cheeses. Add milk; cook and stir until mixture boils. Stir in broccoli. Place in a 1-quart casserole and top with cracker crumbs. Bake in moderate oven at 350° for 30 minutes. Serves 8 to 10.
Boil 5 minutes the graham crackers, sugars, butter and milk, stirring often. Place a layer of Club crackers in bottom of a 9 x 13-inch pan. Pour 1/2 of boiled mixture on top of crackers. Place another layer of crackers in pan and spread remaining mixture over crackers. Place another layer of crackers over top.
Put cake mix in a deep bowl and add dry Jell-O; beat with mixer until blended. Combine water and salad oil; add to cake mix and Jell-O. Add eggs, one at a time, beating well after each one. Add half mashed strawberries; mix well. Bake at 350° in three 9-inch greased and floured pans. Cool before frosting.
Combine dry ingredients. Add eggs, oil, strawberries and nuts. Stir just until all ingredients are moistened. Pour batter into 2 well-greased loaf pans. Bake at 350° for 60 to 70 minutes. Cool in pan 5 minutes. Remove to wire rack to cool.
Brown hamburger, drain. Add salt, pepper, garlic and onion and let cook. Stir in Ragu and tomato paste and add 1 or 2 cans water. Sprinkle oregano over sauce and stir in. Simmer 30 to 45 minutes. Mix together cottage cheese, 2 beaten eggs, 1/4 cup Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook lasagne noodles. Using a 9 x 13-inch pan, start layers with enough sauce to cover bottom of pan. Noodles next, then cottage cheese mixture (spread very thin). Then Mozzarella cheese. Then sauce. Repeat at least twice. End with Mozzarella cheese. Bake, covered, in 350° oven for 30 minutes and uncovered for 30 minutes. Let set 10 minutes before serving.
Mix all ingredients together well. Bake in small pan sprayed with Pam at 350° for 15 minutes.
Preheat oven to 400°. Split English muffins. Place on cookie sheet. Spoon 1 to 2 tablespoons of pizza sauce on each English muffin half. Sprinkle with cheese. Top with favorite topping. I use 2 slices of pepperoni to each English muffin half. Bake in 400° oven for 15 to 20 minutes until cheese melts and edges are brown.
Cream the butter until fluffy; stir in lemon juice and thyme. Keep herb butter at room temperature for 1 hour to mellow before using.
Melt margarine in large bowl. Add cocoa and sugar, mixing well. Add eggs and beat well. Add remaining ingredients and pour into purchased unbaked tart shells. Bake at 350° degrees for about 20 minutes or just until cracks begin to form on top of filling.
Layer asparagus, layer English peas, then crumble a layer of crackers. Continue and pour soup over all and sprinkle cheese. Bake at 350° for 15 to 20 minutes or until heated through.
Cream butter, oil and sugar until light and fluffy. Add eggs. Combine flavor and baking powder and add to creamed mixture alternately with milk (put flavoring in milk). Spoon into greased Bundt pan or 2 small loaf pans. Bake at 350° for 1 hour.
Place potatoes, carrots and bell pepper in crock-pot. Put hens on top. Season. Place butter on top. Cook on low overnight. Delicious.
Separate onion slices into rings, set aside. In heavy nonstick frypan, evenly sprinkle sugar and heat over medium heat until sugar melts and starts to brown. When sugar is medium brown, add butter, Worcestershire sauce and vinegar. When butter starts to bubble, add the onion rings. Raise the heat slightly and saute, stirring frequently, until onion is translucent and covered with dark brown caramel sauce, about 6 or 8 minutes. Add salt and pepper to taste.
To make frosting: Melt 2 tablespoons butter in skillet; add 2 cups coconut. Stir over low heat until brown and toasted. In bowl, cream softened cream cheese and 2 tablespoons butter. Add milk, powdered sugar and vanilla. Mix until smooth. Stir in 1 3/4 cups of the toasted coconut. Frost cake. Sprinkle remaining 1/4 cup toasted coconut on sides and top.
Mix cracker crumbs and melted butter well. In casserole or baking dish, place a layer of 1/2 of the buttered crumbs, 1/2 the grated cheese and a layer of asparagus spears. Sprinkle with chopped pecans. Top with the remainder of grated cheese. Cover with remainder of buttered cracker crumbs. Bake for 20 minutes in preheated oven at 350°. Serves 6 to 8.
In mixer bowl, beat butter and sugar until light and fluffy; add flour, salt and vanilla; beat until blended. Add nuts and mix by hand.