HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar. Add eggs, one at a time, mixing well after each. Add milk and flour, blending well. Add coconut; mix. Pour into lightly greased 9-inch pie pan. Bake at 350° for 45 minutes or until done.
Cream margarine and sugar. Add eggs, then flour and baking powder, which have been sifted together. Add vanilla, then dates and nuts. Put into a well-greased 8 x 8-inch pan, spreading thin enough to cover bottom of the pan. Bake in 350° oven for 20 to 30 minutes. Cut in squares while still warm. Makes about 25 squares.
Beat eggs. Add sugar and beat. Add milk gradually and continue beating. Mix flour, salt and baking powder. Beat into egg mixture. Add melted butter and coconut. Bake in two 8-inch pie pans, greased. Bake at 350° for 30 minutes. (This pie makes its own crust.)
Cook consomme until reduced to 1 cup. Melt butter and saute onions. Mix in flour, Worcestershire sauce, Tabasco sauce, lemon juice and mustard. Mix in reduced consomme and heat through. Pour over meat* and garnish with green onions.
Pour over cabbage; do not stir. Let set at least 4 hours. Toss and serve. Keeps well.
Mix brownie mix, adding 1 extra egg. Bake and cool completely. Mix together the cream cheese and sugar; whip and fold in pineapple. Spread on top of brownie. Refrigerate. Top with fruit of choice: bananas, strawberries, chopped nuts and/or shredded coconut. Drizzle with Hershey's syrup. Eat within 24 hours.
Mash bananas with sugar. Add eggs and last add flour with soda and baking powder. Bake in greased and floured pan in 325° oven for 1 hour.
Mix cream cheese, confectioners sugar, milk and peanut butter together until creamy and smooth. Gradually add Cool Whip until well blended. Then put in a baked pie shell and chill. Decorate with peanut butter chips.
Mix all ingredients together. Beat well. Pour into pie pan. Bake at 350° for 30 to 45 minutes.
Layer in order of recipe; do not stir or mix.	Use 8 x 8-inch or	9 x 13-inch pan. Bake at 350° for 30 minutes (less for glass pans).
To Prepare Zucchini Rounds: Trim ends from zucchini; do not peel. Cut into 2-inch crosswise slices. Cook in boiling salted water until fork-tender. Do not overcook. Cool. Using melon baller or teaspoon, hollow out center part of zucchini, leaving 1/4-inch shell on bottom and sides. Discard seeds and pulp. Drain, hollow side down, on paper towels until ready to use. Heat oven to 400°. Lightly butter bottom only of 13 x 9-inch baking dish.
Mix together. Preheat oven to 400°. Pour into unbaked 9-inch pie shells. Bake about 15 minutes and turn down to 350° about 30 more minutes.
Combine cornmeal, salt and garlic powder. Add buttermilk and eggs; stir well. Stir in bacon, onions and chilies. Place shortening in 10-inch skillet. Bake at 400° for 25 minutes or until golden brown. Great with soups!
Mix all ingredients together in a medium bowl and store in airtight container. To substitute one 10 3/4 ounce can of cream soup, use 1/3 cup mix plus 1 1/4 cups water. Combine in a medium saucepan and cook until thick.
Cut orange in pieces (include peel) and grind in blender. Add apples and cranberries; grind. Add sugar, stirring until sugar dissolves. Put mixture in sterilized 1/2 pint jars and refrigerate. Stores up to one month in refrigerator.
In the bottom of a small roaster, put a layer of sliced potatoes, a layer of carrots and a layer of onions and celery, mixed. Brown ground beef and layer this over celery and onions. Pour can of peas (juice and all) over this. Over the top, put 2 cans of tomatoes; salt and pepper each layer. Bake at 350° for 1 1/2 hours, covered. Remove the lid and bake 1/2 hour longer. Do not add any water as the vegetables make their own juice.
Saute onions. Cut sausage in 1/2-inch slices, then into halves. Brown sausage in onions. Mix all ingredients together, except bacon. Top with bacon. Bake at 300° for 2 1/2 to 3 hours, uncovered. Serves 24.
Saute the vegetables until crisp-tender. Stir into ravioli and pesto sauce.
Crust: Mix crumbs and 1 stick margarine. Press in a 12 x 18-inch dish. Bake at 350° for 10 minutes.
Sift flour, sugar, soda, cocoa and salt and put in an ungreased 9-inch pan about 2 to 2 1/2 inches deep. Make three (3) indentations with a spoon. In one indentation put vanilla. In the second indentation put the vinegar. In the third indentation put the melted shortening. Mix all together with a fork, but do not beat. Bake at 350° for 25 to 30 minutes or until done.
In a large saucepan, combine apple juice or cider, cinnamon sticks and the orange peel, cut in a long spiral and stuffed with whole cloves. Bring to a boil. Reduce heat and simmer for 10 minutes. Let stand until cool. Skim froth and chill well. Makes about sixteen 4-ounce servings.
Put all ingredients into a blender. Blend at medium speed for 4 minutes. If you desire coconut cream pie, add the coconut now. Pour into a greased 9-inch pie pan. Bake at 350° for 45 minutes.
Soak apricots in water for 20 minutes. Heat oven to 350°.
Mix, adding pecans last. Put in pastry shell and bake 1 hour at 300°.
Mix soup, sour cream and chicken together. Then crumble crackers on top of mixture. Cook in oven at 350° until crackers are brown.
Brown beef and pour off fat. Simmer everything 2 hours. Add 1/3 cup red wine. Add Ragu spaghetti sauce with mushrooms. Simmer 1 hour more.
Use a small peeled potato or if using a large potato, cut it down to the size of a golf ball (about 1/4 cup). Boil potato until done. Then drain and put in a bowl.
In large bowl, combine chicken, fruit and celery; chill. In small bowl, combine remaining ingredients, except for cashews. Chill. Just before serving, combine chicken mixture, dressing and cashews. Serve in hollowed out pineapple shells or on lettuce leaves. Refrigerate leftovers. Makes about 2 quarts.
Slice pork in thin, bite-size pieces. Cook in 3-quart saucepan in hot oil until brown. Remove pork and set aside. In same pan, bring chicken broth to a boil. Add pork, bamboo shoots, bean sprouts and mushrooms. Simmer 5 minutes. Add vinegar, soy sauce and pepper. Blend cornstarch in cold water. Stir into soup, stirring until slightly thickened. Continue stirring and add egg. Garnish with onions and serve.
Blend cream cheese and butter. Add extract and blend until smooth. Slowly add powdered sugar until of spreading consistency.
Wash cukes and cut into chunks (1 gallon of chunks). Boil 1 gallon water with 2 cups salt. Pour over cucumbers in crock jar or plastic bucket. Weigh down. Let set 8 days. Drain and rinse well. Cover with 2 ounces of alum per gallon of boiling water. Let set for 24 hours. Drain and rinse (once). Cover with apple cider vinegar. Let set 8 to 24 hours. Drain. Layer: pickle, sugar and spice (use 10 pounds of sugar to 4 gallons of pickles). Let stand 2 days (makes its own syrup). Stir. Let stand 2 or 3 more days. Can or leave in crock.
Bake and cool cake. Prepare pudding per package directions. Layer 1/2 cake, cut in 1 1/2-inch squares, 1/4 cup Kahlua (pour over cake) and 1/2 pudding spread over cake, then 1/2 Cool Whip and 2 Heath bars, crushed. Repeat. Chill and serve.
Mix all ingredients together well. Pour in 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove from oven. While still hot, spread 1 small jar marshmallow cream on top, then pour icing on top.
Combine the 4 ingredients in large container. Let set in refrigerator overnight. Next morning, put in large pot. Cook for 1/2 hour. Cool; put into freezer containers. Freeze or you may can it.
Cut the tops off the bell peppers; clean and set aside. Using the pepper that you cut off around the stem, chop this, onion and garlic; add to ground beef, rice, egg, tomato sauce, salt and pepper. Set aside. In a large pot, bring several quarts of water to a rolling boil. Drop your bell peppers in the boiling water until peppers change color of green. Remove with tongs and fill with stuffing mixture. Place peppers in baking dish with 1/2 inch water in dish. Cover top of stuffing with ketchup. Bake at 350° for approximately 45 minutes, or until mixture is done.
Preheat oven to 450°. Place crumbs, butter and 2 tablespoons butter together and blend well. Reserve 2 tablespoons for warmth. Press in greased 9 x 13-inch pan. Chill while preparing filling.
Stir together dry ingredients. Beat egg and milk together. Add oil. Add to dry ingredients. Mix well. Bake in a greased 8-inch square pan in a 450° oven for 25 to 30 minutes.
Sift flour, baking powder and salt together in mixing bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse corn meal. Add milk and blend lightly with a fork until flour is moistened and dough pulls away from sides of bowl. Turn out on lightly floured board. Knead lightly for 30 seconds. Roll 3/4 inch thick. Cut with floured biscuit cutter. Place close together on lightly greased baking pan. Brush tops of biscuits with butter or margarine. Bake at 475° (very hot oven) for 12 to 15 minutes. Yields about 16 biscuits.
Combine in a bowl the first 4 ingredients. Stir into mixture the butter, soda, baking powder, salt, nutmeg and flour to form a soft ball. On a floured surface, pat dough to 3/4-inch thickness. Cut with a 2 1/2-inch floured doughnut cutter. In electric skillet, heat 1 inch of oil to 350°. Fry 2 minutes per side. Dip tops into frosting or coat with sugar.
Cook potatoes until tender, but not mushy; cool. Combine sugar, cornstarch, salt and cinnamon in a medium saucepan. Stir in the apricot nectar, hot water and orange peel; bring to a full boil, stirring constantly. Remove from heat. Stir in the butter. Cool slightly. Stir in pecans. Cut potatoes in half or smaller pieces and place in 7 1/2 x 12-inch baking dish. Pour sauce over potatoes so all are glazed. Bake, covered, for 30 minutes or until sauce is bubbly. Serves 8.
Chop or puree spinach. Mix with all other ingredients. Top with sour cream just before serving. Serve with crackers or small slices of rye bread.
Remove bone from salmon. Mash salmon in its own liquid and combine with other ingredients. Baked in shallow, 8 x 8-inch baking dish at 350° for 15 to 20 minutes or until firmly set and slightly puffy.
Pour evaporated milk in a large mixing bowl and freeze until crystals form when whipped. Soften cream cheese at room temperature. Then mash with fork until creamy. Pour pineapple juice into a cup, adding water to equal 1 cup of juice and water. Dissolve gelatin in boiling juice; cool. Add cream cheese and vanilla; beat well. Fold in pineapple and whipped milk. Line bottom of 9 x 12-inch pan with graham cracker crumbs. Fill with mixture and refrigerate. Cut into 12 servings.
Coat chicken with flour. Add salt and pepper. Cook in covered skillet on medium-high until chicken is brown. Pour off excess grease. Combine remaining ingredients, pour and simmer for 15 minutes. Pour over chicken in skillet. Cover and simmer 30 minutes.
Mix water and yeast until dissolved. Add melted shortening, sugar, salt and beaten eggs. Stir in flour (will be very sticky). Pour into a large greased bowl. Let rise double in size (2 to 3 hours). Pour onto floured board and knead in flour (not too much). Roll out to about 1/2-inch thickness and cut with biscuit cutter. Place on greased pans; let rise for about 1 1/2 hours. Heat oven to 350° and bake about 20 minutes until brown.
Bake a two-layer cake in round baking pans. Cool thoroughly and cut each layer in half. Use canned frosting or make your own. Spread frosting on one side of three halves. Set halves side by side, on cut edges, with icing between to form a long, rounded cake which makes the igloo. Frost remaining cake.
Mix together the 1/2 cup margarine, salt, pepper, onion, soup, sour cream and cheese. Add thawed potatoes and blend carefully. Pour mixture into buttered 3-quart casserole. Mix 1/4 cup melted margarine and corn flakes together and sprinkle over the top. Bake at 350° for 45 minutes.
Mix together strawberry jello and frozen strawberries. Mix together with dry ingredients. Pour into 9-inch pans. Bake at 350° for 30 to 45 minutes.
Mix the ingredients and make into balls. Let chill. Melt in microwave a 12 ounce package chocolate chips. Dip candy balls in chocolate. Place on wax paper. Store in airtight container.
Cook potatoes and carrots in boiling water until tender. Drain. Saute onion and celery in the 2 tablespoons bacon fat. Combine all ingredients except cheese and parsley. Simmer 30 minutes. Garnish each serving with Cheddar cheese and parsley.
Preheat oven to 350°. Combine cake mix, butter and 1 egg. Press into greased 9 x 13-inch pan. In separate bowl, beat sugar, 3 eggs and vanilla together. Pour over cake mixture. Bake at 350° for 10 minutes. Reduce temperature to 325° and bake an additional 35 to 45 minutes.
Beat sugar, eggs and margarine. Sift dry ingredients together, then add to mixture. Mix well; add fruit cocktail and all juice. Pour into greased and floured oblong 13 x 9 x 2-inch pan. Spread on batter in pan, 1/2 cup coconut. Bake at 350° for 20 minutes; then bake at 325° for 25 minutes.
Melt butter in a 1 1/2-quart casserole. Mix flour, sugar, baking powder, salt and milk together. Pour over melted butter; do not stir. Pour pie filling over mixture; do not stir. Bake at 350° for 45 to 50 minutes.
Cook down 1 1/2 hours to a greasy- looking skim. Add 1 c. vinegar. Cook 20 minutes more. Put in jars and seal.
Cook macaroni according to instructions. After draining off boiling water, put back in pot and let sit in cold water for 5 minutes, drain well. Pour the juice from 1 small jar of olives or 1/2 large jar over macaroni and mix. Dice olives (about 3 slices each), onion, celery and green pepper. Add to macaroni. (If using tuna, omit green pepper; add other vegetables and mix, then add tuna and mix.) Add celery seed according to your preference; mix well. Add 5 to 6 tablespoons of Miracle Whip (more or less to your preference). Mix very well. Chill approximately 1 hour and serve.
Combine all ingredients and store in an airtight container. To serve, stir 1 teaspoon mix into 5 ounce cup of boiling water.
Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish. Crush remaining Whoppers. Add 1 cup of crushed candy to ice cream mixture; reserve remaining 1/2 cup. Spoon ice cream mixture into pie crust. Top pie with remaining 1/2 cup candy and freeze 4 hours. To serve, garnish with whipped topping and 8 Whoppers. Serves 8.
In microwave safe bowl, heat butter, cheese and peanut butter for 30 seconds. Stir and heat for another 30 seconds, until nearly melted. Add powdered sugar and beat until smooth. Spread in 9x12x2 pan. Make 3 3/4 lbs.
Brown chicken in oil. Remove from pan. Saute onion, celery and garlic in same oil very slowly for 15 minutes. Do not allow to brown. Return chicken to pan and add remaining ingredients. Cook over low heat until chicken is tender, about 45 minutes. Serve over freshly cooked mostaccioli.
Cream 1 cup Crisco with 2 1/4 cups of the sugar until creamy. Add egg yolks, then buttermilk, then flour, soda and salt. Beat until creamy. Beat the egg whites until stiff and add the remaining sugar. Beat until peaks form. Fold egg whites into cake batter. Pour in greased and floured tube pan and bake at 350° in preheated oven for 1 hour and 15 minutes. Do not open oven door before time is up or cake will fall!
Melt lard and set off stove. Add camphor gum cut fine. Stir to dissolve. Add kerosene, turpentine and ammonia. Stir until cool. Rub on the chest and back if you have a deep cough. I had this 50 years.
In large mixing bowl, combine oatmeal and buttermilk. Stir well, cover and place in refrigerator overnight.
Mix beef, salt, pepper and flour. Saute onion in oleo; do not brown, then add beef mixture and stir over low heat until meat turns a gray color. Add undiluted soup, mushrooms and chestnuts, cooking about 6 minutes over low heat. Remove from heat and add sour cream. Serve over rice. This freezes well, but when reheating, do not allow mixture to come to a boil.
Melt the chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix the sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375° for 45 to 50 minutes, or until puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before cutting.
Heat oil in large skillet. Season chicken with salt and pepper and brown. Remove chicken to a plate. Add butter or margarine to oil in skillet. Stir in flour and make a dark roux. (With heat at medium setting, stir flour and oil until flour turns a dark, reddish brown. Do not burn. Start roux over if you smell burning or see smoke.) Add all other ingredients, except wine. Stir, off heat, until well mixed. Stir, adding wine, until mixture is smooth. Return to low heat. Add chicken and simmer, covered, for about 45 minutes. If sauce is thin, simmer uncovered until it thickens. Serve over rice. Makes 6 servings.
Combine all ingredients; mix well. Pour into a greased 1 1/2-quart casserole dish. Bake at 350° for 45 to 50 minutes. Serves 4 to 6.
Soak meat to remove excess salt. Wash peas. Cook meat and peas in 2 quarts of water until both are soft. Add all other ingredients. Cook until tender. Add dumplings at your final 10 minutes.
Mix all dry ingredients; add the remainder of ingredients and mix well. Makes 3 loaves. Grease and flour loaf pans and bake at 325° for 1 hour and 15 minutes. Serve with soft cream cheese mixed with any preserves or jam that will complement your bread.
Mix all together except crackers and oleo. Put in casserole dish. Melt oleo and mix with crumbled crackers; spread over top of Veg-All mix. Bake at 350° for 30 minutes.
Mix together sugar, oil and eggs. Add remaining ingredients. Mix well. Pour into loaf pans. Bake at 350° for 50 minutes.
Beat egg whites until foamy. Sprinkle in and beat sugar a little at a time.
Mix together all ingredients. Put in well-greased casserole. Top with bread or cracker crumbs. Add another 1/8 cup melted oleo. Bake at 350° for 1 hour and 10 minutes. Serves 8 to 10.
Combine all ingredients. Don't neglect the horseradish. It gives this dip a nice "bite." Bake at 350° for 30 minutes. Serve with Wheat Thins.
Cut squash into 1/4-inch slices. Combine first 4 ingredients in 1-quart saucepan; cook 6 to 8 minutes or until squash is tender. Drain well. Add chilies, pimiento and cheese. Spoon into a lightly greased 1 3/4-quart casserole. Place egg slices on top and sprinkle with corn chips. Bake at 350° for 20 minutes or until casserole is thoroughly heated. Serves 4.
Mix all ingredients together with a wooden spoon until well mixed. Grease a tube pan and bake 1 hour at 350°.
Fry bacon; drain. In bacon grease, brown onions over low heat. Add chopped green pepper and okra; thicken with flour. Add water, stirring constantly to keep lumps out. Cook for about 15 minutes. Add other ingredients, except shrimp and bacon; cook slowly for 15 or 20 minutes. Add more water, if needed. Add shrimp and crumbled bacon; cook for 15 to 20 minutes. Serve over hot rice. Makes 6 average servings.
Heat the oil in a large, heavy deep pot and stir-fry the onion and garlic for 1 minute or until light golden brown. Add the beans, salt pork, Portuguese sausage, ham hocks, corned beef, salt, black pepper, bay leaves, halved orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed. Serve with sliced oranges, Manioc Meal with butter and eggs, Brazilian Rice, Collard Greens, Vinaigrette Sauce and Cachaca Cocktail. Serves 8 to 10.
Combine cake mix, gelatin, oil, eggs, 3/4 of the package strawberries and 1/4 cup water in electric mixer bowl; mix until light and creamy. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 50 minutes. Cool in pan.
Preheat oven to 350°. Mix all ingredients (except olives) well with hands. Form into balls. Place olive inside of ball. Bake 15 to 20 minutes or until brown.
Combine the sour cream and mayonnaise. Boil the spinach until separated. Then when finished, strain until no water is left. Put drained spinach in same bowl as the sour cream and mayonnaise. Chop the chestnuts and put them in the same bowl. Add the package of leek onion soup mix. Now mix with wire whisk. Now set in refrigerator with foil over the top. Hollow out the round loaf of bread. Cut the long loaf of bread into bite-size pieces. Put spinach dip in the hollowed out round loaf when ready to serve.
Combine oats, flour, brown sugar and margarine and make a crumbly mixture. Make 1 layer of half of mixture in greased 9 x 13-inch pan. Cover with pie filling. Sprinkle rest of oat mixture over top. Bake at 350° for 40 minutes, until brown. Top with Cool Whip or ice cream.
Mix first 5 ingredients and set aside. Mix mayo, sugar and vinegar; pour over broccoli mixture and chill.
In a bowl, melt 1 1/2 sticks butter and the caramels in the microwave. Add sweetened condensed milk and blend well. Set aside. In a large pan, melt 6 Tbsp. butter, add marshmallows and melt completely. Add Rice Krispies and mix well. Stir, again, the caramel mixture, you may even have to microwave it again for a couple seconds. Add it to the Rice Krispies and mix well. Using buttered spatula, press into 2 13 x 9 inch pans.
Mix chicken and all seasonings together. Preheat Dutch oven pot, covering the bottom with cooking oil. Place the sugar in the center of the pot. Allow the sugar to brown to a caramel color, then stir and mix with the oil. Add the chicken; saute until chicken is almost tender. Add enough water to cover chicken about 2 inches above. Now, add rice and stir. The amount of rice should be half water, half rice. You can check this by dipping the spoon in the pot and pulling it out and observe the amount of water and rice. Continue to add rice until there is half rice and half water in the spoon. Simmer until rice is absorbed and fluffy. Stir occasionally, folding the rice from the sides of the pan inward. Cover and simmer over very low heat.
Peel broccoli stems and slice thin. Combine remaining ingredients to make marinade. Pour marinade over broccoli stems. Marinate 6 hours. Very good and crunchy in salads. Keeps up to 2 weeks in refrigerator.
Cook noodles according to package directions; drain. Melt butter in skillet; add ground beef and cook until brown. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat.
Cream sugar and shortening together. Beat egg into mixture. In blender, add orange with peel and buttermilk; whack up into small pieces. Add to sugar mixture. Add flour, baking powder, baking soda and salt; mix thoroughly. Bake at 400° for 20 to 25 minutes. Do not use muffin papers.
Mix eagle brand milk and lemon juice. Now add the rest of ingredients. Mix well. Pour into 2 graham cracker pie crust, sprinkle with pecans. Best if made the day before serving.
Preheat oven to 350°. Combine oil and sugar; add grated carrots. Add eggs and mix well; sift together flour and cinnamon and add to mixture. Add vanilla and nuts and mix well. Bake for 1 hour and 10 minutes.
Combine chicken, soup, sauce, garlic and onion in a bowl. Mix well. In a greased casserole, place a layer of corn chips and alternate with chicken mixture, cheese and broth. Have chips and cheese on top. Bake at 375° for 45 minutes.
Saute onion in butter and oil until soft; do not brown. Pare and slice zucchini very thin. Add to sauteed onion. Season with salt and pepper to taste. Cook slowly for 10 minutes, until zucchini is golden brown.
Bring jello, water and crushed pineapple to a boil; let cool. Add Dream Whip or Cool Whip, cottage cheese, nuts or frozen strawberries, if desired, or both.
Brown together ground beef and sausage. Cut Velveeta cheese in pieces and stir in browned meat. Stir and heat until cheese is melted. Spread on 1/2 mini bagels and bake at 350° for 3 to 5 minutes.
Cook carrots in 1-quart bowl, covered with 1/2 cup water, 8 to 10 minutes on high. Set aside. Arrange layers of carrots, sliced onions and pepper in 1-quart bowl; set aside. Combine remaining ingredients in another bowl. Cover and bring to a boil, about 5 minutes on high. Stir several times to blend. Pour over layered vegetables. Cool and refrigerate until serving time.