HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat water and margarine until almost boiling. Remove from heat. Add flour and baking powder. Return to heat, beat vigorously with wooden spoon until ball forms. Remove from heat. Add eggs, one at a time, beating constantly, until eggs disappear. Drop mixture by rounded teaspoonfuls onto lightly greased baking sheet, forming 12 large or 20 small puffs. Bake immediately at 425° for 15 minutes. Lower heat to 350° and cook until beads of moisture disappear.
Fry the salt pork until it is crisp and brown. Pour off about 2 tablespoons of the pork fat into a soup kettle and saute the carrots and celery until softened. Add the onion and potatoes; saute another 2 to 3 minutes. Add the fish fillets, wine, some water, bay leaf and 10 to 12 peppercorns. Salt and pepper. Cook over low heat for about 20 minutes or until the fish, potatoes and carrots are tender. Stir in the fried salt pork. Add the milk and heat, but do not boil.
Combine all ingredients, except noodles; stir well. Spoon into greased 1 1/2-quart casserole. Top with noodles. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Combine the last 4 ingredients. Mix well. Pour into pie crust. Bake in preheated oven (350°) for 20 minutes. Remove. Chill. Top with whipped cream.
Mix the first 5 ingredients all together in baking dish. Crumble Ritz crackers very fine. Add margarine. Spread over top of vegetable mixture. Bake in preheated oven for 35 minutes at 375°.
Pour grape soda into a tea glass until it is half full. Add one scoop of vanilla ice cream. Use a straw or spoon and enjoy.
Preheat broiler. Mix all ingredients except salmon in a bowl. Place salmon on a greased broiler rack skin side down. Brush mixture on salmon. Place broiler rack in oven for 10 minutes or until fish flakes. Brush with mixture again and serve.
Put first 5 ingredients in a large mixing bowl; add butter and vanilla last. Mix well. Shape into little balls and cool. Coat with melted almond bark (chocolate or white). Put on wax paper to cool. Makes 36.
Mix all ingredients, except the chicken and broccoli in bowl. Put chicken and broccoli in casserole dish. Pour mixture on top of chicken and cheese. Bake 45 minutes at 350°.
Mash cold cottage cheese with fork. Mix well with other ingredients using hands. let stand overnight in icebox. Next day, roll dough in circle. Cut in wedges. Put applesauce in center of each piece and press edges together. Bake at 450° for 30 minutes or less. Frost with powdered sugar frosting while warm. Makes about 20.
Melt margarine and marshmallows together, then add cereal. Spread in a pan.
Combine oats, soda and buttermilk. Wait 5 minutes. Add rest of ingredients. Fry on griddle.
Sift dry ingredients together 5 or 6 times. Beat cream and eggs until fluffy. Then add vanilla. Add dry ingredients (in small amounts). Mix well while adding small amounts of dry ingredients. Bake at 350° until done (approximately 30 to 35 minutes).
In a large microwaveproof dish, melt the butter. Add chocolate chips and peanut butter. Stir until smooth. Add Chex and stir until all pieces are coated. Put powdered sugar in a paper bag (you may use a large plastic container). Add cereal and shake rigorously until all chocolate pieces are covered.
Layer vegetables in a flat dish. Mix mayonnaise and sugar. Pour on top of the layers. Add cheese and bacon bits. Refrigerate for at least an hour before serving.
Cook broccoli half done, drain. Mix remaining ingredients together. Fold in broccoli. Pour into baking dish. Sprinkle with bread crumbs and cheese. Bake in 350° oven for 45 minutes to 1 hour.
Brown meat and seasoning to taste. Add corn and green beans and mix well. Pour into a 9 x 11-inch casserole dish with lid, then spread mashed potatoes over the top of meat evenly, then put sliced Swiss cheese over the top of everything. Salt and pepper. Put lid on and bake for 1 hour at 350° or until everything is hot throughout.
Preheat oven to 350°. Sift 3 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice together in a medium-sized bowl. In a separate bowl, beat the egg whites or egg substitute with the sugar, oil and vanilla. Stir zucchini and raisins into egg mixture. By hand, stir in the flour mixture just until flour is blended. Spray two 8 x 4-inch loaf pans with nonstick spray. Bake until done.
Whip the cream in blender, then add milk and nuts. Mix in blender, then freeze.
Grease 9 X 13 pan; add bread & 1 cup cheese. Cover with sausage. Mix eggs and 2 cups milk & mustard. Pour over casserole & cover. Set overnight.
Mix all ingredients together except oil and reserve 1/2 of the cheese for topping. Pour oil in iron skillet. Heat until hot. Pour over corn meal mixture in bowl. Pour mixture into hot iron skillet and top with rest of cheese. Bake at 350° for 40 minutes. Do not turn over. Serve hot or cold as hors d'oeuvres or in slices with a meal.
Grease 8 x 11-inch casserole dish with margarine. Saute celery and onion. Mix frozen potatoes, celery and onion. Add sour cream and soup; mix well. Add melted margarine and cheese. Mix and pour into casserole, top with topping. Bake at 350° for 1 hour. Can be doubled.
Cream shortening and margarine. Add sugar. Beat until light and fluffy. Add vanilla and almond extracts. Add eggs, one at a time, beating well after each egg. Add flour alternately with milk. Fold in 1/2 jar of cherries Bake in tube pan at 350° for 1 1/2 to 2 hours.
Mix all ingredients. Refrigerate half hour before serving. Can add 1/2 cup chopped walnuts. Can substitute mandarin oranges for orange sections.
Mix together flour and pecans. Add butter, stirring until well blended. Press mixture into the bottom of a 9x13-inch baking dish.
Cook beef and drain. Simmer all ingredients, except for sour cream. Add just to heat. Serve over noodles or rice.
Cook first 4 ingredients to soft ball stage, this will turn light brown, over medium-low heat. Remove from heat. Add chocolate, vanilla and nuts. Beat! Pour into buttered pan. Cool, cut and eat. Yummm; call me over.
Mix all the sauces and marinate the wings overnight. Bake at 350° for 30 min.
Melt semi-sweet and butterscotch pieces together in top of double boiler over hot water. Remove from heat. Quickly stir in chow mein noodles and chopped nuts until evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. Store in refrigerator until ready to serve. Makes about 36 cookies. (Flavor is enhanced by storing overnight.)
Spread pork chops with mustard. Coat with flour and sprinkle with salt and pepper. Brown in small amount of oil in skillet. Place in a 9 x 13-inch baking dish. Top with soup. Pour 3/4 can water around chops. Bake at 325° for 1 hour or until tender.
Mix cake mix, 1 egg and butter. Press into a 9 x 13-inch dish. Pour pie filling over cake mix "dough." Mix brown sugar, cinnamon and pecans and sprinkle over pie filling. Blend sour cream, egg and vanilla. Pour over top and bake 30 to 40 minutes at 350°.
Cut peppers in half. Mix all ingredients together. Stuff into peppers. Bake at 350° for 1 to 1 1/2 hours. Baste with tomato sauce.
Prepare lime jello with 1 cup boiling water. Dissolve ice cream into lime jello. Pour into mold and chill until firm. Dissolve strawberry jello in 1 cup boiling water and add frozen strawberries. Pour over lime jello-ice cream mixture. Chill overnight. To unmold, dip in warm water just to the rim. Run a wet knife around inside rim of mold. Turn over and it should come out clean.
Combine sugar and oil. Add eggs and pumpkin. Sift dry ingredients and add to mixture. Add raisins, nuts and water. Stir well. Grease and flour 2 bread tins. Place 1/2 mixture in each tin. Bake at 350° for 1 to 1 1/4 hours.
Batter and fry cube steak. Mix mushrooms and French onion soup together in "crock-pot". Turn on high heat. Make regular gravy with grease left from frying cube steak. Pour this gravy into "crock-pot" along with mushrooms and French onion. Mix well. Drop pieces of cube steak into mixture and let it simmer for about 4 hours. Makes some of the best steak and gravy a hungry man ever tasted. Great for Golden Agers who have a hard time chewing up steak.
In double boiler, mix egg yolks, milk, flour, sugar and salt. Stir over boiling water until thickened. Dissolve gelatin in water and add to cooked mixture. Beat egg whites until stiff and fold in mixture. Add flavoring. Break cake into small pieces and cover bottom of large casserole dish with cake, pour on layer of egg yolk mixture. Repeat until all is used. Chill and top with whipped cream and coconut before serving (I think 1/2 teaspoon almond flavoring is enough).
Brown beef, onion and lemon juice. Simmer 20 minutes. Add ketchup, water and Worcestershire sauce. Let boil down to preferred consistency.
Mix ingredients and pour into unbaked pie shell. Bake 1 hour and 10 minutes at 300°.
Cut margarine into cake mix as you would for pie crust. Add first 2 eggs, one at a time. Mix until soft ball is formed. Press into a 9 1/2 x 13 1/2-inch pan.
Mix all ingredients together except bacon. Pour into baking dish and bake in oven at 400° for 1 to 1 1/2 hours, then bake at 200° for 1/2 hour. (Put strips of bacon across top before baking.)
Preheat oven to 350°. Sift flour and sugar together; set aside. Grease a 9 x 13-inch pan. Combine baking soda and buttermilk. In a saucepan, heat butter, Coca-Cola and cocoa to boiling. Pour over flour and sugar mixture and mix thoroughly. Add buttermilk mixture, eggs, vanilla and marshmallows; stir well. Pour into prepared pan. (The batter is thin and marshmallows may float to top.) Bake 35 to 45 minutes, or until a wooden pick inserted comes out clean. Cake will be quite dark on top.
Crumble yeast into large mixing bowl. Add sugar, salt and water. Add well beaten egg. Sift flour once before measuring. Add 1/2 flour and beat well. Add melted shortening and mix in rest of flour. Let rise to double its bulk. Punch down, cover tightly and place in fridge. About 1 hour before baking, remove amount of dough desired. Shape into small rolls and place on greased pan. Preheat oven to 425°. Bake for 20 to 25 minutes.
Beat lemon and sugar. Put aside. Mix all ingredients except 1/2 cup tomato sauce. Place in greased baking dish. Then pour 1/2 cup tomato sauce mixed with lemon juice and sugar over top of meat loaf. Bake 1 hour at 350°. Baste frequently.
* Use your choice of kind of cake mix and ice cream (Chocolate cake with chocolate marshmallow ice cream; spice cake with praline ice cream or strawberry cake with strawberry ice cream).
Have cheese at room temperature. Blend well with mixer. Add Worcestershire sauce, onion, pepper, and 1/4 cup crushed chips. Shape into ball and roll in remaining chips. Chill.
Mix all of the ingredients thoroughly. Shape into 1-inch balls. Roll in finely chopped peanuts, wheat germ or confectioners sugar. Needs no cooking or refrigeration; however refrigeration will extend life. Store in a tightly sealed container. Enjoy as a healthy, tasty snack.
Can also be glazed with maple syrup, margarine, etc. Bake at 350° for about 35 minutes.
Partially cook carrots. Drain well. Saute onion and celery in margarine. Add soup, cheese, mushrooms and 1/2 cup crumbs and mix well. Place in greased 2-quart baking dish. Sprinkle with rest of crumbs. Bake, uncovered, at 350° for 30 minutes. Can be made ahead and refrigerated. Allow 15 minutes more baking time.
Take about 10 to 12 potatoes (or enough to fill a casserole dish). Peel the potatoes and slice them into 1-inch slices. Spread the potatoes into the casserole dish. Pour 1 can of cream of mushroom soup over top of the potatoes. Then measure 1/2 can milk, using the soup can. Add the milk on top of the potatoes. Add some salt and pepper for flavor. At this time, completely cover the potatoes with shredded Mozzarella cheese.
Blend bologna in grinder or blender or by hand. Mix in relish and mayonnaise to taste. If you like more relish, add or more mayonnaise, add. Spread on bread. Slice sandwiches in 1/2 or 1/4 for party sandwiches.
Preheat oven to 425°. Combine both types of milk in a saucepan. Heat until scalding hot. Add butter and stir well. Set aside and let cool until only warm. Blend eggs, sugar, vanilla and cinnamon together. Add the warm milk. Blend for several minutes.
Dissolve jello in hot water. Let stand to jell. Add salad dressing and mix well. Add remaining ingredients and let set.
Mix cornbread as directed on package. Add other ingredients in the order given. Bake at 400° until done (light brown).
Preheat oven to 450°. Do not peel potatoes. Cut in large chunks. Place all ingredients in plastic bowl. Cover tightly. Shake until all potatoes are evenly coated. Bake in single layer for 40 minutes or until brown and tender. Enjoy!
Place thawed fruit juice in large mixing bowl. Add sugar and salt. Stir. Gradually add milk and ice water, blending to make a smooth mixture. Chill.
In Dutch oven or 2 1/2-quart saucepan, combine all but baking soda and popcorn. Bring to boil, stirring over medium-high heat. Stir constantly and bring to 260° (hard ball; after boiling, stir and cook 5 minutes if no candy thermometer is used). Stir in baking soda quickly but thoroughly. Pour at once over popcorn; stir. Bake at 200° for 1 hour; stir 2 or 3 times. Spread on wax paper to cool.
Dissolve yeast in water. Add sugar, salt, eggs, shortening and 3 1/2 cups flour. Beat real well. Add the remaining flour; knead 10 minutes.
Grease a 13 x 9 x 2-inch pan well. Sprinkle chopped nuts over bottom. Sprinkle Angel Flake coconut over nuts.
Saute the onion in margarine until tender. Add the juice from the clams, the seasonings, the condensed cream of mushroom soup and the white wine. Simmer, covered, for 10 minutes.
Soften gelatin in cold water, then dissolve in hot water. Let cool. Add lemon juice, pepper sauce, mustard and mayonnaise to gelatin and water. Fold in sour cream and stir in caviar. Pour into 3 or 4-cup mold. Chill until set; unmold. Serve with Melba toast rounds. Serves 6.
Dump and spread pineapple in ungreased 10 x 13-inch pan; cover with nuts, pie filling and yellow cake mix (directly from box). Cover with oleo pats. Bake in 350° oven for 30 to 40 minutes.
Mix all together in a large bowl. Knead well with hands until bowl is clean. Take tiny bits of dough (size of a pecan); roll between your palms until an oval shape (not too pointed or they will burn).
Combine eggplant with egg, onion, salts, pepper and Worcestershire sauce. Add melted drippings. In a casserole, layer eggplant, crumbs and 3/4 cup cheese. Bake at 350° for about 20 minutes. Sprinkle top with remaining cheese. Bake for about 10 more minutes. Very good.
Put all ingredients in a jar with a tight fitting cover. Let stand for several hours . Remove garlic. Shake thoroughly before using. Makes about 1 1/2 cups.
Drain pineapple. Add water to juice to make 1 1/3 cups. Bring to a boil. Stir into gelatin until dissolved. Cool until slightly thickened.
Add 2 cups boiling water to each jello mix. Stir to dissolve. Add 1 cup cold water to each and stir. Place each mixture in a separate 9 x 13-inch pan. Refrigerate 3 hours.
Cream butter and sugar until light and fluffy. Add eggs, one at a time and beat after each. Sift together dry ingredients and add to cream mixture alternately with milk and lemon juice. Add coconut. Pour into a greased and floured tube pan. Bake in a 350° oven for 1 to 1 hour and 15 minutes or 325° for 1 hour and 30 minutes.
In large bowl, combine pie filling, pineapple, condensed milk, marshmallows and pecans. Fold in whipped topping; chill and serve in a pretty crystal bowl. You can add a couple drops of red food coloring if you like a brighter color.
Brown ground beef; drain. Add the taco seasoning and taco salsa, jalapeno peppers and cheese to ground beef. Let simmer; drain again. Add salt and pepper. Crumble some chips; put in bottom of dish. Add small amount of beef mixture, then put sliced cheese. Add rest of beef mixture; top with package of Velveeta Mexican, shredded. Put in oven at 350° for 15 minutes. Put chips around side of dish. Crush some for the top. You can also put lettuce and tomatoes on top, if you wish.
Cook meat, garlic and onion together until meat is done. Add enchilada sauce, soups, milk and pepper. Mix well and cook about 15 minutes. Put in dish layer of Doritos, meat mixture, cheese and repeat. Bake at 350° for 25 to 30 minutes. This freezes well and will keep in refrigerator for several days.
Peel apples and slice thin. Mix 1/2 of sugar with 2 tablespoons flour and spices. Toss flour mixture with apples. Pour into pastry shell and sprinkle lemon juice over apples; set aside.
Bake layer cake in 13 x 9-inch cake pan. Spread pineapple and juice over cake; add cheese, mixed with pudding. (Mix cream cheese with 1/4 cup milk and pudding with 2 cups milk.) Spread cheese mixture over cake. Spread with Cool Whip and top with coconut.
Mix well the first 4 ingredients. Keep cool. Dip apples into mixture as you eat the apples. Dip tastes like caramel. Makes 1 cup of dip.
Slice vegetables and boil for 5 minutes. In a casserole, place a layer of vegetables, a layer of cracker crumbs and a layer of cheese. Repeat until all vegetables are used up, ending with cheese and crackers on top. Combine the milk, well beaten eggs and salt and pepper to taste. Pour over vegetables; bake for 30 minutes at 350°, or until tender when pierced with a fork.
Mix together and let rise until double in bulk. Make out into rolls and let rise again. Any remaining dough may be put in refrigerator. Bake in hot oven until brown.
Cook carrots, onions and bell pepper until tender. Cook remaining ingredients for 5 minutes and pour over carrots and bell peppers. Refrigerate. Let stand 24 hours.
Combine ingredients into soup pan. Bring to a boil, then simmer for 15 minutes. Add file powder just before taking off the stove. (Improves with "aging.") Remove bay leaf before serving.
Combine butter, shortening, flour, sugar, eggs, 7-Up and vanilla in mixer bowl. Beat for 20 minutes. Spoon into greased and floured tube pan. Bake at 325° for 1 hour or until cake springs back when lightly pressed with finger. Do not underbake. Remove to wire rack to cool. Yield: 16 servings.
In a large bowl, combine butter (room temperature) and sugar. Cream together. Add 2 eggs, one at a time. Add baking powder, salt and baking soda to flour. Sift into bowl alternately with sour cream. Add almond extract.
Boil chicken until done; while boiling, add 1 tablespoon butter, 1/2 tablespoon chicken seasoning, salt and pepper. Remove chicken from pot; refrigerate until cool, then remove all meat from bone. Put chicken into frying pan with 1 tablespoon butter, chopped onion and remaining chicken seasoning. Let simmer with cover, about 20 minutes on medium-low heat. Put chicken into large mixing bowl. Add Miracle Whip, sour cream, cheeses, lettuce and rice; mix well. Spoon into tortilla wrap and roll end to end.
Top with 12 slices of rye bread (cubed and tossed with a stick of melted butter). Bake for 35 to 40 minutes at 350°.
Cook broccoli 5 minutes. Add all other ingredients. Mix well. Pour into greased casserole. Bake 30 minutes at 350°.
Cover cookie sheet with foil. Spray foil with Pam. Place about 30 saltines on foil. Melt butter; add brown sugar to melted butter. Bring mixture to a boil for 3 minutes. Pour over saltines. Bake at 375° for 5 to 7 minutes. Remove from oven and spread chocolate chips over saltines. They will melt; use spatula to spread evenly. Top with nuts. I sometimes buy chopped toffee at Weavers and spread with the nuts.
Make 3 days ahead. Boil potatoes with skin on. Layer potatoes, salt and pepper, mayonnaise, onion, parsley, onion and cottage cheese. Slice eggs and crumbled bacon on top.
Slice and cook carrots (not too well done). Mix together all the other ingredients. Add to carrots and marinate.
Heat butter to	bubbling in a small saucepan.	Put egg yolks, lemon juice, salt	and cayenne into container of electric blender. Cover and turn	on high speed. Immediately remove cover and pour hot butter in a steady stream. Yield: 1 1/4 cups. May be stored in refrigerator.	Can reheat by placing jar in a pan of warm water.
Brown beef and onions in skillet. Add salt, pepper and tomato sauce. Cream together sour cream and the cheeses. Cook noodles and drain.
Prepare cake mix according to package. Spray 13 X 9 pan. Cover bottom of pan with miniature marshmallows. Pour cake batter over marshmallows. Bring to a boil rhubarb, water and sugar. Remove from heat and stir in jello. Spoon over cake batter. Bake at 350 degrees 35- 40 minutes or until brown. Cake will be slushy when taken from oven, but will soon set. Serve with cool whip or ice cream.
Cut potatoes and cut carrot. Add to diced onion and broccoli. Cover with cool water. Add bacon grease and bacon bits. Bring to a boil. After brought to boil turn down and cook until vegetables are tender, about 20 minutes on medium-high. Add milk when 20 minutes end (add salt and pepper if desired).
Beat the first 6 ingredients together until smooth. Fold in chocolate chips. Bake at 350° for 50 to 60 minutes. Cool and ice with Cream Cheese Icing.
Beat together eggs, sugar and salad oil. Add the baby food and mix well. Add flour, soda, salt, cinnamon and vanilla. Bake at 350° for 30 minutes.
Cook the pasta as per package instructions. Cut the onion and fry it with 2-3 tsp. oil. Add all-spice and the beef. Braise until meat turns brown. Then add water and tomato sauce and salt. Cook meat for 10 minutes.
Heat oven to 350°. Grease 10-inch pie pan. Prepare macaroni; drain. Brown beef with celery. Drain. Stir in sauce and mushrooms. Simmer 15 minutes. In large bowl, combine eggs, cheese and garlic salt. Add macaroni; toss lightly. Pour macaroni mixture into pan, forming a crust. Pour meat mixture over crust; cover with foil. Bake 25 to 30 minutes. Remove foil and let stand 5 minutes before cutting in pie wedges.
In a large pan, warm olive oil and brown ground meat. Drain grease. Add broth, tomatoes with liquid, soy sauce, hot pepper sauce and oregano. Bring to a boil. Cover, reduce heat to low and simmer for 30 minutes. (I also add celery and carrots so they can get tender.) Then add the barley to the pot. Cover and simmer until barley is tender, about 15 to 20 minutes.
Dissolve gelatin and salt in hot water. Add vinegar and chill until slightly thickened. Fold in carrots, pineapple and pecans. Pour into individual molds, shallow pans, or two three-quart molds. Chill until firm. Unmold or cut into squares. Serve on crisp lettuce with a mayonnaise topping, if desired. Be sure to chill larger molds overnight.
Tie all spices loosely in a bag and bring to a boiling point in water. Add tea and let steep five minutes. Strain; heat fruit juices and add last.
Place yeast in 2 cups warm water. Melt butter; cream with sugar. Add egg. Add dissolved yeast to creamed mixture, then add flour and mix well. Place in airtight bowl. Store in refrigerator. To cook, drop by spoonfuls onto well-greased muffin tins and bake at 350° for about 20 minutes or until browned. This dough keeps for several days. Is better on second day.
In a large mixing bowl, combine the first 4 ingredients. (You may use 1/2 oil and 1/2 applesauce, also less sugar). Combine the dry ingredients. Add alternately to the first 4 ingredients with buttermilk. Bake in greased and floured tube pan for 1 1/2 hours at 350°.
Preheat oven to 350°. Mix dry ingredients first. Add eggs, one at a time, then other wet ingredients. Mix only until blended. If batter seems too thick or dry, add another egg or 1/4 cup milk. Bake at 350° for 45 minutes or until golden brown in a 9 x 13 x 2-inch greased oblong pan.
Place sugar in saucepan. Add cocoa and mix well. Add milk and butter. Stir constantly. Cook until mixture comes to a boil. Boil for three minutes. Add peanut butter, vanilla and oats. Mix well. Drop by teaspoonfuls on wax paper. This recipe will serve 6 people.
Squeeze spinach to remove excess liquid. Spread spinach evenly in a greased 2 qt casserole dish. Sprinkle with onion, tuna and eggs. Mix sour cream and soup. Pour mixture evenly over eggs. Mix melted butter and crumbs and sprinkle evenly over top of casserole. Bake at 350 degrees for 35 minutes.
Pour 1/2 cup boiling water over 1 cup oats and 1/2 cup margarine. Let stand 20 minutes. Combine the rest of the ingredients. Add oat mixture. Mix and bake at 350° for 35 to 40 minutes.