HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and Crisco well. Add sugar and beat 10 minutes. Add eggs, one at a time, beating well. Sift flour, salt, baking powder and cocoa together. Add to creamed mixture alternately with milk. Add vanilla.
Brown ground chuck and onion. Add tomato sauce, water, garlic powder, basil, oregano and salt. Simmer for 15 minutes. Place cooked noodles in baking dish. Add sauce on top. Add pepperoni, green pepper, mushrooms and cheese. Bake at 375° for 20 minutes.
Mix ingredients in saucepan. Place over medium heat, stirring frequently until smooth. Serve hot or cold.
Cream butter and sugar together. Add eggs; beat for 1 minute on medium speed. Cut and roll dates in 1 cup flour and mix with butter, sugar and eggs.	Stir together	and add buttermilk. Stir in nuts, dates and orange peel. Fills one Bundt pan and 6 muffin tins. Bake at 300° until done.
Boil the sugar, wine, vinegar, salt, pepper and water together, then pour over vegetables. Good hot or cold.
Combine sweet potatoes, 3/4 of the brown sugar substitute, milk, eggs, melted margarine and vanilla. Blend well. Spoon into a shallow baking dish coated with vegetable cooking spray. Combine flour and remaining 1/4 of brown sugar substitute; cut in 1 tablespoon of margarine until mixture is crumbly. Sprinkle over potatoes and bake at 350° for 35 minutes or until thoroughly heated.
Bake cake and while cake is still hot, pour in the coconut milk and Eagle Brand milk. Let cool, then spread one medium bowl of Cool Whip over cake. Spread coconut over cake and refrigerate.
Put all ingredients into a Dutch oven and bake for 6 hours at 300°. Don't peek; keep lid on. May add whole green beans with tips, but put them down into the stew, not on top or they will burn.
Mix eggs, pumpkin and sugar. Add combined flour, cinnamon and soda. Bake at 350° for 15 minutes in a greased jelly roll pan. Turn cake out on a powdered sugar towel and roll up until cool.
Add any other vegetables you like such as carrots, green peas and limas. Mix all ingredients well. Add water when mixed Cook on high until it comes to a boil. Reduce to medium heat. Cook, stirring occasionally, 2 hours or until done. Serve with crackers and grilled cheese sandwich.
Drain blackberries; save juice. Sift all dry ingredients in a large mixing bowl. Add berries and vanilla. Place in greased and floured long cake pan. Bake at 350°.
In a bowl, sift together flour, baking powder, salt and sugar. Beat eggs, milk and butter. Add to flour mixture. Stir until blended.
Make your favorite yellow cake recipe. Melt butter and brown sugar in a 9-inch skillet. Let cool. Place pineapple, peaches and cherries on top of syrup. Pour in yellow cake batter and cook at 325° in preheated oven for 45 minutes. Let cool slightly and turn out on plate upside down. Garnish with whipped cream. Pecan halves added with fruit may be used.
Combine all ingredients. Mix for 5 minutes at medium speed of electric mixer. Pour batter into a greased tube or Bundt pan. Bake in moderate oven, 350°, for 45 minutes. Cool 5 minutes before turning out onto a cake plate. When cool, sprinkle with powdered sugar.
Combine vegetables and soup in 8-inch round, microwave-safe dish. Combine bread crumbs, butter and cheese; sprinkle over vegetables. Cook in microwave on High for 12 to 15 minutes.
Beat egg yolks and sugar (save whites for meringue). Mix flour and butter together; add egg yolks, sugar, buttermilk, lemon juice and rind. Pour in unbaked pie shell. Bake 10 minutes at 450°. Reduce heat to 350°; bake 30 to 35 minutes. Beat egg whites, while beating add 6 tablespoons sugar. Spread on pie and brown.
Melt butter in large skillet over medium-high heat until hot. Add onions, nuts and garlic. Cook and stir 3 to 5 minutes or until nuts are lightly browned. Add rice, salt, pepper and thyme. Cook and stir 3 or 5 minutes or until well blended. Serve immediately.
Cook onions in oil until tender. Stir in flour. Add other ingredients. Cook over low heat until cheese is melted. Serve with toasted bread.
Cook carrots; salt and drain. Mix next 6 ingredients and pour over carrots. Add green bell pepper for color. Yield: 6 to 8 servings.
Heat oven to 400°. Spray muffin cups with vegetable coating. Combine egg substitute, oil and buttermilk. In separate bowl, combine flours, sugar, baking powder, soda and salt. Add to liquid ingredients and mix just until combined. Fill muffin cups 2/3 full. Bake for 18 to 20 minutes. Serve hot.
Tear angel food cake into bite size pieces. Add pie filling of your choice. Cream the next two ingredients together and add Cool Whip. Add as the top layer.
Slice unpeeled, washed cucumbers thinly. Mix together with sliced onions, garlic cloves and the coarse salt. Cover with cracked ice. Mix thoroughly. Cover and let stand at least 3 hours at room temperature or as long as 2 days refrigerated. Drain thoroughly.
In 2-quart saucepan, melt butter and sugar. Boil 10 minutes or until caramel color, stirring constantly. Pour into foil-lined cookie sheet. Let cool about 5 minutes. Sprinkle butterscotch chips over this mixture. Let melt for about 4 minutes. Spread with back of spoon over entire surface. Sprinkle with nuts. Let cool and break into pieces.
Grease sides and bottom of 8 x 12-inch pan. Arrange apples in pan, overlapping rows. Stir together the white sugar and cinnamon; sprinkle over apples. Stir together the brown sugar and flour; cut in butter until crumbly. Sprinkle over apples. Pat down to a smooth surface. Bake for 30 minutes at 425°, or until apples are tender.
Boil water and sugar until sugar is dissolved. When cooled, add pineapple juice, pineapple and bananas. Put in freezer for 1 or 2 hours before you want to use. Just before serving, add 2 liter 7-Up. This should be thick like a slush.
Mix and bake cake in a 12 x 18-inch sheet cake pan for 20 minutes. (It will be thin.) Beat pudding with milk. Add cream cheese. Add Cool Whip. Chill and spread on cake. Add pineapple, then coconut, then cherries and last nuts. This cake freezes well and stays moist a long time. Keep refrigerated.
Sift dry ingredients and mix well. Add rest of ingredients; mix. Pour into greased 9 x 13-inch pan. Sprinkle top with cinnamon and sugar. Bake for 25 or 30 minutes at 350°.
Place ingredients in large soup pot. With a whole head of cabbage, use 1 pound carrots, 1 onion, 1/4 bunch celery, one pepper and several tomatoes or 1 can tomatoes. Add water to cover. Add salt and pepper and whatever you like to season soup with. Cook at simmer for 1 hour. Taste and season more if necessary. Cool and store in refrigerator or freezer. Carrots will get mushy in freezer but palatable. Eat as much as you like. Very low calorie. Good for heart patients. Leave out pepper. It is also gassy for some. You can add potatoes for a more robust soup and other veggies like peas, squash, turnips and so on. Add red or pinto beans, cooked, too. Add bits of macaroni and parsley. Basic soup is good.
Mix and place in casserole dish. Sprinkle with paprika. Bake at 350 for 1/2 hour. Serve with Devonshire Toast Rounds.
In a large bowl, toss zucchini, onion and celery. Cover with boiling water; let stand 1 hour. Drain. Add beans and oranges. Combine remaining ingredients in a saucepan. Bring to a boil; boil for 1 minute. Pour over salad; cover and refrigerate 24 hours before serving.
Sift together flour and sugar. Mix in pineapple. Cook in double boiler until thick. Add butter and cool. Mix with apples and put in dish. Pat Cool Whip on top. Sprinkle with nuts and cherries.
Put pudding, milk and ice cream in a bowl; mix thoroughly for 2 minutes. Pour into baked pie crust. Top with Cool Whip.
Cook fettucine. Steam vegetables. Mix all ingredients (vegetables and cooked fettucine) together. Warm at 250° in oven for 20 minutes.
Stir brown sugar, vanilla and pecans into melted butter or margarine. Add sifted dry ingredients and mix well. Shape in round balls. Flatten one side by pressing on ungreased cookie sheet. Pinch top to a point to resemble an acorn. Bake at 350° for 15 to 18 minutes. Cool.
Beat oil into mayonnaise, add all other ingredients. Chill before serving. Store in refrigerator.
Put in large frypan with 2 tablespoons oil. Cook on low to medium heat 10 minutes, stirring occasionally. Salt to taste.
Cream together sugars, eggs and margarine. Add soda, vanilla, flour, baking powder and salt. Mix well. Stir in oats and Rice Krispies. Drop by tablespoon onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes.
Cream butter, sugars, vanilla and eggs together. Add rest of ingredients. Bake at 350° until brown.
In small saucepan, melt butter. Whisk in milk (don't boil). Whisk flour until medium thickness consistency. Add seasoning and drained peas. Let set for 5 minutes before serving.
Chop chipped beef in blender. Mix with cream cheese and salad dressing until smooth. Form into a ball. Roll in pecans until covered.
Mix the green beans and mushroom soup with 1/2 of the cheese. Sprinkle the remaining cheese on top of the mixture. Heat at 350° for 30 to 40 minutes or until the mixture is hot. Add the fried onions to the top of hot mixture, covering it; the amount may be varied according to taste. Heat 5 to 7 more minutes.
Mix together salsa and cheeses. Microwave for four minutes; stir occasionally. Serve with chips.
Preheat oven to 425°. While oven is preheating, place 1/4 cup margarine in 10-inch skillet and melt in oven.
Rinse sauerkraut. In heavy medium size pan, heat bacon drippings and add onion to saute. Add remaining ingredients except sausage. Cover and cook slowly for 15 minutes or until apple slices are soft. Add quartered sausage and continue slowly cooking, covered, until sausage is heated through. Serves 4.
In large bowl, combine all ingredients except the flour. Blend well. Stir in flour. Chill. Preheat oven to 375°. On lightly floured surface, roll out dough, a third at a time, about 1/8-inch thick. Cut into desired shapes. Place 1-inch apart on ungreased baking sheet. Bake 7 to 10 minutes until golden brown. Cool and frost, if desired. Delicious!
Saute onion and pepper until soft in oleo. Combine all ingredients and pour into small casserole. Bake at 350° until set and light brown. We like to put dollops of sour cream on top before putting in the oven.
Mix first 5 ingredients together. Toss in remaining ingredients. Let stand overnight in refrigerator.
Sift flour. Measure and sift again with baking powder and salt. Cut in butter and cheese with 2 knives. Add milk; mix lightly. Drop by teaspoon on well-oiled baking sheet. Bake in hot oven at 450° for 12 minutes. Makes 8 servings.
Mix together with your fingers. Roll into bite size. Bake on a cookie sheet in 300° oven for 20 to 25 minutes.
Remove skin from chicken, or use skinned deboned chicken. Combine cheese, crumbs and seasonings. Beat egg and water together. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place chicken pieces in baking pan that has been coated with Pam cooking spray. Cover with foil and bake at 350° for 40 to 50 minutes. Uncover last five or ten minutes. Serves 4 to 6.
Fry little pieces of bacon. Beat egg in vegetable dish. Beat together with salad dressing, vinegar and sugar. Stir all together. Fill dish with cold water up to about 1 1/2 inches of dish. Stir all around. Pour in frypan on top of bacon. Make it hot and bubbly, then add your clean, washed dandelion.
Mix; set 1 hour. Shake frequently. Pour over washed and cut vegetables; set 2 hours. Suggested vegetables: broccoli, mushrooms, carrots, onions, etc.
Mix by hand; add more flour, if needed, so it's not too sticky. Roll out thinly; cut into squares and let dry. Cook about 20 minutes until tender in broth.
Mix and let stand overnight. When ready to serve, pour mix into a large punch bowl, then add 2 quarts of cold ginger ale by pouring down side of bowl to preserve carbonation. Makes 25 (5 ounce) cups.
Combine egg white, sugar and cream of tartar in mixing bowl. Add boiling water and beat until thick and fluffy. Add vanilla. Frosts a 9-inch cake.
Combine crushed wafers with butter and cinnamon. Press into bottom and sides of a 10-inch spring-form pan. Chill. Melt the semi-sweet chocolate in top of double boiler over warm water. Beat softened cream cheese in large mixer bowl until fluffy and smooth. Gradually beat in sugar, then eggs, one at a time, beating after each addition. Add melted chocolate, cocoa and flavoring; blend thoroughly. Stir in sour cream; pour into chilled crust. Bake at 350° for 1 hour and 10 minutes. Cool at room temperature, then chill at least 5 hours before serving. Freezes well.
Melt butter with cocoa in saucepan. Add hot water and mix well. Add sugar, flour, salt, vanilla and milk. Mix until smooth. Stir in pecans. Pour into pie shell. Place on preheated baking sheet and bake at 350° for 50 minutes or until set. Top with whipped topping. Serves 6.
Mix all ingredients together and top with bread crumbs. Bake at 350° for 30 minutes.
Marinate meat for approximately 1 hour or more. Marinade is good for pork, chicken or beef. Meat can be broiled, barbecued or baked at 350° for 1 hour.
Dissolve jello in boiling water. Chill and let set slightly. Whip Dream Whip and set aside. Cream the cream cheese and add to jello. Add crushed pineapple. Fold in Dream Whip with electric mixer. Add celery and nuts. Mold and chill.
Mix and beat 8 minutes. Grease Bundt pan and sprinkle 1/4 cup chopped pecans in pan. Layer with cake mixture and filling.
Mix ingredients in order given. Stir in last three ingredients. Bake at 350° for 10 to 12 minutes.
Drain cottage cheese and spinach. Mix and chop. Add Feta cheese, oregano and nutmeg. Heat olive oil and saute onion. Scrape into cheese mixture. Add pepper and olives. Butter baking sheet and cut phyllo dough in half lengthwise and in half lengthwise again. Preheat oven to 375°. Brush top piece of phyllo with butter. Take off pile and lay on counter in front of you. Butter 2nd sheet and lay on first. Re-cover pile with plastic. Put filling in corner and fold as a flag. Make triangles. Bake 30 minutes. Serve.
Mix the first 3 ingredients well with hands (crust). Press down firmly in dish. Bake 20 to 30 minutes until light brown at 350°. Cream together with mixer the cream cheese and powdered sugar. Spread over pecan crust. Beat with fork until thick the pudding with milk. Fold in Cool Whip, then pour over cream cheese mixture. Spread remainder of Cool Whip on top. Chill 3 to 4 hours.
Mix together bread, onion and eggs with enough chicken broth or water and butter to make a thin custard. Cook in double boiler until thick. Beat while cooking. While it is still a little warm, add ground chicken. Chill. Mold into croquettes (1/3 cup each). Dip in beaten egg and roll in bread crumbs. Fry in hot lard or Crisco.
Crumble and brown sausage and drain well. Layer hash browns, sausage and cheese in bottom of baking dish. Beat eggs, milk, dry ingredients and optional ingredients together and pour over layers. Cover with foil. Bake at 350° for 40 to 45 minutes or until eggs are done. Can be prepared the night before for morning baking.
Preheat oven to 375°. Combine Crisco, sugar, water and vanilla in a large bowl. Beat at medium speed, then beat in eggs. Combine dry ingredients until well blended. Fold in chocolate chips. Drop by tablespoons 2 inches apart. Bake 7 to 9 minutes. Do not overbake.
In large bowl, beat eggs until light and foamy. Add sugar and salt, beating until thick. Chill at least 3 hours. Add nutmeg to suit your taste. Yield: 12 (1/2 cup) servings.
Combine lemon gelatin with unflavored gelatin and pour boiling water over the combine gelatins, stirring until the gelatin is dissolved. Open can of fruit cocktail and pour the juice off the fruit and into the gelatin. Mix mayonnaise into the fruit in the can. Stir until the mayonnaise is no longer lumpy, then add to gelatin, stirring well. After cooling, pour into a container to mold and congeal in refrigerator.
Blend first 5 ingredients with pumpkin pie spice. Pour into 9 x 13-inch baking dish. Sprinkle cake mix over top. Dribble melted oleo over top. Sprinkle with pecans. Bake at 350° for 50 minutes. Better if baked day before and refrigerated. Cut into squares and serve with Cool Whip.
Melt butter in 6-quart Dutch oven. Add onion and garlic and cook until tender, but not brown (about 8 minutes). Add ground beef, chili powder, cumin seed, bay leaves, salt, paprika and Tabasco. Break up meat with large cooking spoon as it cooks. Cook until meat is brown throughout. Add tomatoes and tomato paste and stir well. Cover and simmer 45 minutes. Stir in beans and simmer 15 minutes longer. Makes 5 quarts (12 servings).
Bake cornbread and cool. Crumble, then combine all ingredients. Chill 1 hour before serving.
Mix the sugar, corn syrup and water in medium saucepan. Insert candy thermometer. Bring to 300° or hard crack stage. Remove pan from heat. Quickly add the flavoring and food coloring; mix. Pour onto well-greased cookie sheet. Allow to cool and crack into bite size pieces. If desired, you can sprinkle with confectioners sugar.
Mix together, shape into balls and freeze. Place on ungreased baking sheet. Bake at 400° for 10 to 15 minutes or until browned.
Combine milk, honey and salt. Combine flour and shortening in a separate bowl, cutting shortening in. Slowly add the liquid and dry ingredients together and mix well. Roll out as if for pie crust except cut into lattice strips (1/2 to 1-inch wide). Place strips in a crisscross pattern (or checkerboard) in the bottom of baking pan and place another layer on top after filling is added.
Cut roast into cubes, trimming fat. Place in a large pan or Dutch oven on medium heat. Cut onion and garlic. Place in pan with meat browning. Put bouillon cubes into 2 cups of very hot water and let dissolve. Cut chilies into strips. Pour water into pan. Put in chilies and seasonings. Put on medium heat and let simmer until meat is very tender, 4 hours.
Cook milk, sugar, salt, flour, eggs and raisins over medium heat, stirring constantly, until mixture coats the spoon. Add rice, vanilla, nutmeg and cinnamon. Cool and serve with whipped topping, or may be served hot.
Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice.
Place cake layers, top side up, in 2 clean layer pans; prick each cake with a utility fork at 1/2-inch intervals. Dissolve each flavor gelatin separately in one cup of boiling water and carefully spoon each over one of the cake layers. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds; turn out onto a serving plate. Top with one cup of whipped topping. Unmold second cake layer; place carefully on first layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired.
Place apples in buttered 9 x 13-inch pan. Sprinkle with cinnamon and salt. Add water and stir together. In large bowl mix flour, sugar and butter. Sprinkle over apple mixture. Bake at 350° for 40 minutes.
Mix crumbs, margarine and sugar. Press into a large casserole dish. Slice bananas and place on crumb crust. Mix milk and ReaLemon. Pour over bananas. Add drained crushed pineapple. Add a layer of Cool Whip. Sprinkle with coconut. Top with cherries.
Cream shortening, sugar. In seperate bowl, beat egg, add vanilla. Add to creamed mixture. Sift flour, baking powder and salt together. Add to mixture, stir well. Batter will be thick, don't worry. Add all remaining ingredients. Grease 16x11-inch pan. Spread dough in pan evenly. Bake at 375° for 20 min. Let cool a while, then cut into squares.
Mix yogurt and pudding. Add bananas and mix. Top with Cool Whip. Crush graham cracker and sprinkle over top. Very low calorie!!
Fry meat. Add onions. When brown, add celery, 2 cups water, molasses and sauce. Cook until meat is tender. Thicken with 1 tablespoon cornstarch. Mushrooms may be added. Serves 2 generously.
Mix all together, except Rice Krispies. Place in baking dish and put browned Rice Krispies on top. Bake 30 minutes at 325°.
Cook first four ingredients to hard boil, stirring occasionally. Add butter, vanilla, nuts and then beat. Pour into buttered pan.
Brown meat in cooker (uncovered) with small amount of hot oil. When completely brown on both sides, add a little salt and pepper. Add onion slices and water (1 cup for 4-quart cooker or 1 1/4 cups for 6 to 8-quart cooler). Set pressure control for 10 pounds (both sizes). After control starts to jiggle, cook for 60 minutes. Adjust heat for control to jiggle 1 to 3 times a minute. Cool cooker 5 minutes then place under cold running water to reduce pressure. Remove meat. Remove onion if not desired to be in gravy.
Mix ingredients. Marinate meat overnight in refrigerator. Bake in marinade, turning once.
In a large skillet over medium heat, saute onions, celery and broccoli for 5 to 8 minutes. Stir in cheese, soup and canned milk until smooth. Put cooked rice in greased 8-inch square baking dish. Pour cheese mixture over. Do not stir. Bake, uncovered, for 30 minutes at 350°.
Bring water to a boil in a large saucepan. Stir in pasta, celery, lima beans, soup mix and basil. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in pork and beans and tomatoes. Cook until thoroughly heated.
Pat rings dry. Put in low buttered pan. Drizzle with butter and honey. Broil about 4-inches from heat for 2 to 3 minutes until bubbly. Serve on warm plates with 2 tablespoons of yogurt.
Cut meat into bite-sized pieces. Do not brown. Just mix all ingredients, except the sour cream, in a large casserole or roast pan (for double quantity). Bake at 300°, uncovered, for three hours. Just before serving, stir in sour cream. Serve over buttered wide noodles. Serves 8.
Put all ingredients in soup pot. Cover with water and bring to a boil. Simmer 1/2 hour or until vegetables are tender.
Preheat oven to 350°. Coat chocolate chips and pecans in a spoonful or two of dry cake mix. Mix remaining ingredients together and fold in chocolate chips and pecans. Pour into a greased and floured Bundt or tube pan and bake for 50 minutes.
Cover dates with baking soda and hot water. Mix shortening, sugar, eggs, vanilla and salt together. Add flour and liquid from dates, a little at a time, until mixed well. Add dates and mix. Place cake batter in well buttered 9 x 13-inch pan. Top with chocolate chips and chopped nuts. Bake at 350° for 45 minutes.
Separate egg whites and yolks; beat whites until stiff, but not dry. Combine egg yolks, oil and salt; beat until smooth. Stir in Sourdough Starter (see recipe in this section).
Use blender to chop cranberries. Do not peel apples; cut small or chop with blender. Mix together cranberries, apples, pineapple and sugar. Mix jello with hot water and add to fruit. Add nuts. Place in refrigerator until firm. Serves 6 to 8.
Cut chicken fillets into strips. Salt and pepper meat to taste. Mix eggs and milk in a small bowl. Roll chicken strips in flour, then dip in egg and milk mixture. Roll strips in flour again.
In heavy saucepan, bring 2 cups of milk, uncooked rice and raisins to boiling. Reduce heat, cover and cook over very low heat about 15 minutes or until rice is tender. Remove from heat; stir in butter until melted. In mixing bowl, stir together the eggs, 2 cups of milk, sugar, vanilla and salt. Gradually stir rice mixture into egg mixture. Pour into a 10 x 6 x 2-inch baking dish (9 x 13-inch also works well). Bake at 325° for 30 minutes. Stir well. Sprinkle with nutmeg or cinnamon. Bake for 15 to 20 minutes more until a knife inserted at the center comes out clean. Serve warm or chilled.
Prepare cake mix substituting 1 1/2 cups whipped topping for oil or butter. Bake in two greased and floured 9-inch layer pans about 30 minutes. Cool completely.
Heat milk and marshmallows until marshmallows are melted. Let cool. Add strawberries and whipped cream. Line the bottom of an 8 x 8-inch pan with vanilla wafer crumbs. Add strawberry mixture. Top with more vanilla wafer crumbs. Refrigerate until set up.