HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a 13-inch loaf cake pan or skillet by putting in oven. Mix flour, sugar and milk. By this time, butter is melted and you pour this dough mixture in pan of butter. Do not mix. Bake at 375° for 35 minutes. You can use canned peaches, cherries or any other fruit. Right out of the oven with ice cream is our favorite.
Combine powdered drink mix, water, sugar and pineapple juice. Add ginger ale when ready to serve. Serve ice cold.
Brown beef with onion. Drain. Mix all other ingredients. Pour over beef. Simmer until thick, stirring occasionally. Serve over buns.
Mix the linguini and Italian dressing together. Add the remaining ingredients. Mix, chill and eat.
Beat butter well (about 30 minutes) until light and fluffy. Gradually add sugar and beat well. Add cream, grated orange rind and 5 egg yolks (save 3 whites). Mix baking powder with some of the flour. Beat egg whites until stiff. Alternate flour and beaten egg whites and add to the mixture. Check mixture until you can roll the dough to make cookies.
Preheat oven to 450°. Lightly grease a baking sheet.
Blend all the ingredients by hand. Roll into small balls. Bake at 400° until brown. Serve hot. May be frozen until ready to bake or partially bake before freezing.
Combine cheese and milk; heat until melted, but don't boil. Add other ingredients and pour over potatoes.
Slowly melt peanut butter and butterscotch chips in a saucepan. Place crushed cornflakes in a large bowl. Pour peanut butter mixture over cornflakes and stir until well mixed. Drop by teaspoonfuls onto wax paper and let cool. This makes about 24 pieces.
I use chicken breast cut into small bite size. Saute chicken breast, onions and celery. Add broth, tortillas, green chilies, chicken soup, pepper and 1/2 of cheese. Pour into 9 1/2 x 13-inch pan. Top with other half cheese and salsa. Bake at 350° for 30 minutes.
Brown hamburger. Cook and drain dried beans. Mix hamburger, beans, sauce, oregano and ketchup. Rinse spaghetti sauce jars with water and add. Simmer until hot. Layer on serving plates the corn chips on bottom, bean mixture, cheese, etc. Each person makes their own with what they want and how much. Some of us like to put mayonnaise or salad dressing on top.
Peel potatoes. Put in cold water to prevent discoloring. Put 1 potato in deep spoon. Slice it down to edge of spoon, making slices about 1/8-inch apart. Spoon will prevent cutting through potato. Return sliced potato to cold water. Slice others in the same manner. Drain potatoes. Pat dry. Put potatoes, cut side up, in a large buttered baking dish. Baste with some butter. Sprinkle with salt. Cook 30 minutes in preheated 425° oven. Sprinkle crumbs over each potato. Baste with remaining butter. Cook 15 minutes or until golden brown and tender. Add cheese 5 minutes before potatoes are done. Yields 6 servings.
Combine the flour, tomato soup powder, salt, paprika and Italian dressing. Shake the chicken in the mixture. Brown in vegetable oil, then bake at 350° for 40 minutes.
Stir together flour, sugar and salt. Mix in warm milk and butter. Add eggs, yeast and sugar. Mix with mixer. Cover bowl and let sit on counter overnight. Use big bowl! Roll and cut as desired. Let rise and bake at 400° for 10 to 12 minutes. Makes good crescent rolls.
Plunge the tomato and pepper into boiling water for a few seconds. Drain and peel. Chop the tomatoes, seed and slice the peppers. Heat the oil in a skillet over medium heat. Add the garlic and onion; saute until translucent. Add the peppers (sliced) and salt to taste. Cook for a few minutes. Add the tomatoes and oregano. Cover, reduce heat and cook slowly for 30 minutes, stirring from time to time.
Beat cooking oil and sugar in mixing bowl. Add eggs and whip until creamy. Then add remaining ingredients. Grease and flour bread pans (2 large loaves or 3 small). Bake at 350° for 1 hour. Do not overbake. Take out of pans in 10 minutes. Serve warm plain or with whipped cream or cream cheese.
Combine chocolate, marshmallow and nuts in large bowl. Combine sugar, salt, butter and milk in large saucepan. Heat to boiling, stirring constantly. Boil 6 minutes.
Preheat oven to 400°. Prick bottom and sides of pie crust. Bake 8 minutes. Lower temperature to 350°.
Sprinkle berries with 2 tablespoons of sugar and about 1 tablespoon of flour; set aside. Combine remaining flour and 1/2 cup of sugar, mixing in a large bowl. Stir with fork until well blended. Combine milk, oil and egg in a large measuring cup. Beat mixture lightly with fork until smoothly blended. Pour into dry mixture until moistened. Fold in berries. Pour into greased or paper-lined muffin pans and bake at 400° for 30 minutes or until golden brown. Bake 20 minutes for small muffins. Freeze leftovers for a quick, easy breakfast. Place on cookie sheet and bake at 350° for 10 minutes.
Heat nectar and dissolve Jell-O. Cool and when almost ready to congeal, add celery, pineapple or strawberries, cream cheese and chopped pecans. Chill.
Dissolve gelatin in hot water. Add pineapple and cherry pie filling and let gel. For topping, beat together cream cheese, sour cream, sugar and vanilla. Spread over congealed salad. Refrigerate for 2 hours before serving. This can be used for a dessert.
Bake cake mix as directed on box. Cool. Frost with Cool Whip that has powdered sugar and coconut added. Add coconut flavor if you have it to keep refrigerated.
Bake two 9-inch pie shells (homemade) 3 to 5 minutes at 350°. Fry bacon, drain well on paper towel, then crumble. Combine eggs and milk and beat well. Pour into 2 pie shells. Add bacon and cheese. Bake at 350° for 30 to 35 minutes.
Melt oleo; add peanut butter and mix well. Add powdered sugar. Mix well until it sticks together. Roll into small balls. Place on cookie sheet and place a toothpick in each ball. Chill 15 minutes.
In a large pan, brown hamburger and sausage, cooking well. Add seasonings. Drain off any excess grease. Add cheese and mix until well blended.
Add cayenne pepper if you like a little bite to this recipe and lima beans, if you like them.
Roasted peppers: Broil 2 inches from heat. Turn as skin blisters and blackens, 15 to 20 minutes. Put in plastic bag. When cool, cut out cores and remove seeds.
Stir, by hand, all ingredients, except the carrots and pecans. Once mixed, add carrots and pecans. Line bread pan with aluminum foil and pour mixture in pan. Bake approximately 1 hour at 350° until lightly browned. Makes 8 to 10 servings.
Cook onions in butter or margarine until transparent. Add chuck and brown. Add celery salt, salt, pepper, uncooked noodles and tomato juice. Simmer until noodles are tender. Do ahead to this point, if desired. Just before serving, stir in sour cream. Serve with green salad and hot breads. Serves 4 to 6.
Mix ingredients and pour over an 8 ounce or larger block of cream cheese. Serve with Ritz or Wheatsworth crackers.
Mix cocoa, sugar, flour and milk in top of double boiler. When it begins to thicken, add to beaten egg yolks, then return all to double boiler. Stir constantly until thick. Remove from heat and add 2 tablespoons butter. Stir, cool and add vanilla. Pour into cooked pie shell.
Grease baking dish. In mixing bowl, combine sweet potatoes, orange juice, milk, vanilla, sugar, salt, cinnamon and 3 tablespoons of the melted butter. Beat until fluffy. Pour into pan; melt remaining butter and add brown sugar, flour and pecans. Sprinkle mixture over potatoes. Bake at 350° for 35 minutes. Top with marshmallows and bake until browned. Serves 6.
In a small bowl, whisk mayonnaise until smooth. Stir in yogurt, oregano, salt, pepper and garlic. Cover and chill for 1 hour before serving. Serve with raw vegetables for dipping. Serves 16.
Blend together equal parts of catsup and Dr. Pepper, for instance 1 cup each. Add Tabasco sauce to taste.
Combine dry ingredients; stir in nuts. Set aside. Combine remaining ingredients; add to dry mixture, stirring just until moist. Pour into greased and floured loaf pans. Bake at 350° for 1 hour and 5 minutes. Cool 10 minutes. Turn on wire rack.
Combine chopped dates and boiling water. Cool to room temperature. Cream shortening, eggs, sugar and vanilla. Add to cooled mixture. Sift dry ingredients and add to creamed mixture. Put into jelly roll pan and sprinkle with nuts and mini chips. Bake at 375° for 25 minutes. Do not overbake.
Sift flour, soda, ginger, cinnamon and salt onto waxed paper. Cream shortening with sugar until fluffy in a large bowl. Beat in molasses and egg. Stir in flour mixture, 1/2 at a time, just until blended. Beat in hot water until smooth. Pour into a well greased baking pan, 13 x 9 x 2-inch. Bake in a 350° oven for 30 minutes or until center springs back when lightly pressed with fingertips. Leave in pan to cool on a wire rack or let cool 10 minutes; then loosen around edges with a knife and turn out onto rack. Cut into big squares. Serve warm or cold, plain or with a topper of your choice.
Place chicken in a bowl or casserole. Cover with lemon juice and marinate in refrigerator for several hours or overnight, turning chicken periodically.
Mix all ingredients in a *LARGE bowl on high speed for 20 minutes. Line outside of spring form pan with foil to make water tight. Pour mixture into spring form pan, place into roasting pan with 1 inch water.
Heat milk and butter on medium heat until very warm to touch. Put 2 cups of flour, salt, sugar and yeast in a large mixing bowl; blend well. When milk is very warm to touch, pour into flour mixture and blend well for 2 minutes, with electric mixer. Gradually add enough flour until dough begins to climb your beaters. Mix on medium speed for 2 more minutes. Add 3 cups of flour and mix with a wooden spoon until well blended.
Saute onions and celery in butter. Add soup, broth, soy sauce and pepper. Put chicken in a greased dish; cover with sauce and then sprinkle with noodles and nuts. Bake at 350° for 20 to 30 minutes.
Combine green pepper, dried onion, tomato sauce, chili powder and Sweet 'N Low. Cook for 15 minutes. Add ground chuck and cooked rice to cooked sauce. Put in glass pie plate. Sprinkle with Cheddar cheese. Bake at 350° for 30 minutes. Serves 4.
Mix the beef, pork, onion, crumbs, parsley, seasoning, egg and milk. Shape into walnut size balls. Brown in hot oil. Remove from pan and keep warm. Stir flour, paprika, salt and pepper into fat. Add water, stirring constantly until thickened. Stir in sour cream until well blended. Return meatballs to sauce and cook for 15 to 20 minutes.
Let dough thaw to room temperature. On lightly floured board roll dough out to 12 x 16-inch rectangle. Steam spinach for 5 minutes; drain thoroughly. Mix spinach, grated cheese, egg and onion. Spread mixture over dough, leaving 1-inch margin on each side, roll up tightly in jelly roll fashion. Spread half of the melted butter in bottom of lightly greased 7 x 11-inch square cake pan or two (8-inch) round cake pans. Sprinkle 2 tablespoons Parmesan cheese over the butter. Cut or roll dough into 1-inch slices. Lace slices, cut side down, in pan allowing room for rolls to rise. Brush tops of rolls with remaining butter and sprinkle with Parmesan cheese. Let rise until tripled in size. Bake in preheated 375° oven for 25 to 30 minutes or until golden brown.
Stew onion, pepper, garlic and celery in oleo. Add shrimp and Ro-Tel tomatoes. Cook 5 minutes. Add soup and pimentos and cook 5 minutes more. Soak bread in water and squeeze. Add to shrimp mixture. Add rice and parsley. Pour into greased casserole. Cover with bread crumbs. Bake 15 to 20 minutes at 400°.
Brown meat in 3 tablespoons butter (do not cook through). Set aside. Saute onion in 3 tablespoons butter for 3 minutes. Add mushrooms; saute until tender. Add salt, pepper, tomato sauce, beef broth and sherry; mix well. Return beef. Cover and simmer for 15 minutes. Add sour cream and blend. Heat 2 minutes; do not boil. Serve over rice or noodles.
Melt butter in Dutch oven. Brown roast well on both sides. Sprinkle with garlic salt during browning. Remove from heat. Add brandy and ignite, spooning liquid over roast until flame dies. Drain pineapple reserving all syrup. Add syrup to roast along with beef stock base. Sprinkle with fines herbes. Add prunes and apricots. Cover tightly and simmer 2 to 2 1/2 hours until tender. Blend cornstarch into water. Stir into pan juices until thickened. Add pineapple slices, walnuts and green onions, spooning gravy over to heat. Makes 6 servings.
Preheat oven to 350°. Grate zucchini and set aside. Place eggs in a mixing bowl. Using a rotary beater or an electric mixer, beat eggs until they are thick. Slowly beat in sugar and oil. In a separate bowl, sift 3 1/4 cups flour, salt, baking powder and cinnamon. Mix well. On low speed add dry ingredients to egg mixture alternately with wheat germ and zucchini.
Mix milk, water and pudding. Chill for 5 minutes. Beat whipping cream until gets stiff. Fold in the ingredients in whipped cream. Layer pudding, vanilla wafers and bananas until all is gone. Put Cool Whip on top. That is optional.
Melt butter and flour. Add rest of the ingredients, except milk and cheese. When well blended gradually add milk and small chunks of cheese. Simmer until desired thickness.
Place meat in dish and cover with liquid smoke. Sprinkle celery seed and garlic salt over top. Cover and marinate overnight.
Brown ground meat, onions (tops cut off) and bell peppers. Drain grease; add soup, water, rice and salt and pepper. Boil bell peppers in about 3-inches of water until tender (around 15 minutes). Stuff peppers with meat mixture and wrap in aluminum foil. Bake for 30 to 45 minutes in 350° oven.
In blender, combine orange juice, pineapple and ice cream. Blend until smooth and frothy.
Cream sugar and eggs first; mix remaining ingredients in order, except jars of filling. Take 1/3 or little more. Spread in greased cookie sheet pan to fill bottom. Take 1 jar put on half of dough, take other jar and put over second half of dough. Take remaining cookie dough and sprinkle on top over nut-apricot. Bake at 350° for 10 to 15 minutes until brown. Cool. Cut into squares.
Mix all ingredients in a medium size bowl until all ingredients stick together. Put on a piece of wax paper and roll into a log or ball. Put on a cookie sheet and put in freezer for 24 hours. Take out of freezer, cut into slices and enjoy.
Layer lettuce, peas and onions in large salad bowl. Combine remaining vegetables; place on top of lettuce. Mix salt, pepper, sour cream and mayonnaise. Spread over salad; seal edges. Chill overnight. Crumble bacon on top. Serves 16. (This recipe is easily halved to serve eight people).
Brown meat, onions, celery and carrots in oleo. In large pot put beef and vegetables with tomatoes, tomato paste and water. Add oregano and salt and pepper to taste. Simmer 1 hour or more.
Place buttered bread in bottom of 5 x 13-inch baking dish (pregreased). Pour egg and milk mixture over bread. Crumble bacon and cheese over this. Let refrigerate overnight. Bake at 350° for 30 to 45 minutes. Serves 4 to 6 people.
Mix egg, lemon juice, sugar, salt and mustard 70 seconds in blender, adding oil in a steady stream through opening in top while motor is running. Makes about 1 1/2 cups.
Pour the boiling vinegar over the cucumbers in jars and seal. Process in hot water bath for 5 minutes. Makes about 5 quarts.
Fry meat until brown and then add vegetables; fry well. Mix sauce and bring to a boil. Add mushrooms and stuffed olives to sauce mixture. Cook noodles and drain. Place noodles in bottom of large roasting pan. Add cooked meat, vegetables and sauce; mix all thoroughly. Grate cheese over top. Put cover on roasting pan and bake slowly 1 hour.
Mix all ingredients together. Bake at 250° for 1 3/4 hours in a greased and floured tube pan.
Mix together and drop by the spoonfuls in greased hot skillet. Brown on both sides and serve immediately. Serves 4.
1st Layer: Mix flour, softened margarine and chopped nuts together. Press into 9 x 13-inch baking dish. Bake 20 minutes at 350°.
Place ingredients in shallow pan (9 x 13-inch) in layers as listed. Bake at 350° for 25 minutes.
Put all ingredients in blender. Pour into container. Freeze overnight. Take a couple of scoops out and put in glass. Pour 7-Up over mixture.
Combine corn syrup, sugar and vinegar in saucepan. Cook to hard ball stage or 260° on candy thermometer, stirring frequently. Remove from heat. Stir in soda and butter. Beat until smooth and creamy. Spread on buttered dish. Let stand until cool enough to handle. Pull taffy with buttered hands until firm. Yields 24 servings.
Add milk and egg to dry ingredients. Stir until smooth. Stir in molasses and fat. Pour batter into greased pan (square). Bake at 350° for 30 to 40 minutes.
Cook bacon in skillet until almost crisp. Remove from skillet; chop. Drain fat from skillet. Remove stems from mushrooms. Finely chop 2/3 of stems. Save stems from remaining mushrooms for soup making or other uses. Cook mushroom caps in boiling water 1 minute. Drain; rinse under cold water. Drain on paper towel.
Dissolve yeast in warm water. Mix with rest of ingredients. Let rise until about doubled. Punch dough down. In muffin pan, place dough in each cup or 3 small balls in each for cloverleaf rolls. This can also be baked in a loaf pan for bread. Bake at 325° until tops are golden.
Drain and rinse shrimp in cold water. Combine all ingredients and mix well until creamy. Chill at least 4 hours. Best if made a day before. Serve with Ritz or Sociable crackers.
In a large saucepan, place all ingredients; mix well. Add tomato and a small amount of bacon grease. Pour all into a baking pan and bake at 450° for 1 hour. Serve with corn tortilla chips.
Dip cubed steak in flour that has been seasoned with salt and pepper. Brown both sides of meat in 1/4 cup vegetable oil.
Mix all ingredients (except onion rings) in saucepan. Mix good. Simmer 5 minutes. Then pour into casserole dish. Top with onion rings. Bake at 350° until browned.
Drain pineapple and cut in small pieces. Add all other ingredients. Mix well. Refrigerate and allow to mellow and cool for several hours.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake. Empty into roasting pan and bake 40 minutes, stirring occasionally. Bake until brown.
Mix milk, butter, lemon juice and rind. Add eggs, one at a time, mix well. Mix sugar, cornmeal, flour and salt. Blend into first mixture. Place in 9 or 10-inch pie crust. Cook 45 minutes at 350° or until toothpick comes out clean.
Mix well and put in a 3-quart casserole dish. Bake for 1 hour at 350°.
Beat butter, sugar and vanilla until creamy. Mix flour and cocoa and gradually add to butter mixture. Beat well. Mold 1 tablespoon around each chocolate Kiss. Place on ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute. Remove and cool and roll in the powdered sugar x 2. Makes 48 cookies.
Drain eggplant and mix all ingredients together. Bake at 350° for 30 to 35 minutes.
Beat eggs, oil and sugar. Sift flour, salt and baking powder together and add alternately with milk to egg mixture. Add extracts and poppy seed. Bake at 350° for 1 hour in 2 lightly greased and floured loaf pans.
Mix cocoa, cornstarch and Splenda. Add egg yolks and milk. Cook until thick, stirring constantly. Pour in baked pie shell.
In a medium saucepan combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from the heat, gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan. Cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from heat; stir in one cup coconut, butter and vanilla. Pour into pie shell. Sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.
Mix soup, pimento, carrots, onions, salt, pepper, margarine and sour cream. Fold in squash. Bake 45 minutes at 350°.
Mix mayonnaise and pickle juice. Mix vegetables. In a large bowl, layer half the cornbread (crumbled), half of the vegetables and half of the dressing. Repeat layers with other half and then top with crumbled, crisp bacon.
Combine flour, sugar, baking soda, cinnamon, salt and baking powder in a bowl; stir. Add raisins, egg and applesauce; stir until batter is well moistened. Do not overbeat. Grease four 5 x 2 1/2-inch loaf pans. Fill about 2/3 full with batter. Place in preheated 350° oven; bake 45 minutes or until loaves test done. Cool 10 minutes. Turn bread out of pans to cool completely. Makes 4 small loaves.
Layer hamburger, then layer potatoes and onions. Cover those first layers with 1/2 of Cheez Whiz. Layer again as before. Add the rest of the Cheez Whiz. Salt and pepper to taste. Bake at 375° for 1 hour.
Put all ingredients in large pot. Sprinkle with flour. (The thickness depends on amount of flour.) Cover with water and bring to boil. Stir and break up any big pieces of meat with spoon. Let simmer for 1 hour, the longer the better. If it gets too thick, add water and continue to cook a little longer. Ready to eat or let cool and freeze. May add canned chili beans or canned crowder peas, if desired.
Grind cranberries in food processor. Put into medium size covered bowl. Grind up orange and apple. Add pecans and marshmallows. Grind them also. Add to cranberries. Stir in sugar to taste and strawberry Jell-O. Best if left in refrigerator overnight.
Let sausage and cheese set out until room temperature, then work sausage, cheese and Bisquick together until well blended. Shape into balls. Bake at 350° for 10 to 15 minutes.
Cook sausage in oven & set aside. Cook beans, onion, garlic, and seasonings 20 minutes. Add sliced sausage plus 1 Tbsp. sausage fat to bean mixture. Simmer for about 45 minutes. Serve over rice. Serves 7 to 8. I like cornbread with this.
Beat eggs and add onion, green pepper and ham. Heat butter in skillet. Scramble mixture in butter until done. Serve on toast with lettuce, tomato and mayonnaise.
Brown beef and onions. Add cumin, garlic, chili powder, salt, pepper and water and simmer.	Put 1/3 taco sauce on bottom of casserole, then 1/2 of tortillas and then 1/3 of taco sauce. Add beef mix, then sour cream and 1/2 of cheese. Place rest of tortillas, then taco sauce and rest of cheese. Cover with foil.	Bake 40 minutes at 350°. Remove foil for the last few minutes.
Slice bananas. Drain mandarin oranges and pineapple chunks. In large bowl, mix bananas, mandarin oranges, pineapple and fruit cocktail with its juice. Spoon fruit into dessert bowls; sprinkle with coconut.
Dissolve Jell-O with 1 cup water. Add 1 cup of vodka. Mix together. Pour into small shot size plastic cups available at warehouse or restaurant supply stores. Set cups on tray; refrigerate until set. "Drink" outta cups after Jell-O is set.
Start heating oven to moderate 350°. Place ingredients in layers in a 2-quart baking dish with tight-fitting lid. Layer rice, then corn. Sprinkle with salt and pepper. Pour 1 can tomato sauce and 1/2 can water over first layers. Layer onion and pepper, then ground beef. Pour second can of tomato sauce and 1/4 can water over all. Cover meat with the bacon. Cover dish and bake at 350° for 1 hour. Uncover and bake about 30 minutes longer.
Mix all of the ingredients. Spread on bread slices. Broil until browned and bubbles.
Preheat oven to 400°. Mix brown sugar, walnuts and cinnamon; set aside. Combine baking mix, granulated sugar, egg and milk or water; beat vigorously 1/2 minute. Spread batter in a greased 9 x 9 x 2-inch pan. Sprinkle with brown sugar mix and spoon cranberry sauce over top. Bake 20 to 25 minutes. While warm, spread with Confectioners Sugar Icing.
Place in a 3-quart saucepan milk, marshmallows and orange juice. Heat until marshmallows melt. Take pan off heat and stir in dates, pecans, fruit cocktail and cherries.
Cut liver in serving-size pieces; coat with flour. Heat oil in frying pan and cook liver over medium heat until brown on both sides; drain on paper towels. Cook the onions in same skillet until tender. Salt and pepper onions and liver. Drain excess fat from onions. Put onions on liver to serve.