HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat margarine at medium speed. Gradually add sugar, beating well. Add eggs and vanilla. Mix well. Combine flour, soda and salt. Gradually add to creamed mixture, mixing well. Stir in pecans. Shape dough into 2 (16-inch) rolls, wrap in wax paper and chill at least 4 hours. Cut in 1/3-inch slices. Place on ungreased cookie sheet. Bake at 375° for 6 to 8 minutes. Cool on wire racks.
Mix together all ingredients and pour into pie shell. Bake on lower rack in oven at 375° for 40 to 45 minutes.
In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in RealLemon and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.
Spread cream cheese on 10 to 12-inch serving platter. Spread seafood sauce on top of cream cheese. Sprinkle shrimp on top of seafood sauce. Line edge of platter with crackers.
Dissolve Jell-O in 1 cup hot water. Cool slightly. Beat cream cheese, sugar and vanilla. Stir in Jell-O and lemon juice. Fold in whipped cream. Pour in cooled graham cracker crust.
Place juice and Marshmallow Creme in blender container. Cover; process until well blended. Add yogurt; process until smooth. Makes 6 (3/4-cup) servings.
Rinse and pick over beans. Put in large soup kettle with water. Bring to boil and turn off heat. Let sit an hour or so. Add butter. Turn on heat and bring to boil again. Turn off heat. By the time this sits awhile the soup will be done. You can cook in one cooking procedure if you prefer. You can gauge how much water by how soupy you prefer it. Salt and pepper to taste. Good served with cornbread.
Mix together first four ingredients. Pour into a 9 x 13-inch casserole. Cover with the dressing. Combine melted butter and chicken broth. Drizzle over dry dressing mix. Bake 1 hour or less at 350° until hot and bubbly. Serves 6.
Grease and flour bottom and sides of 12 cup Bundt tube pan. In a large bowl, combine eggs and water. Add remaining ingredients, by hand. Stir until combined. Pour into prepared pan. Bake at 350° for 60 to 75 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Loosen edges and remove from pan.
Clean and chop into small pieces the onion, carrot and celery. Put vegetables into 3 1/2-quart saucepan. Remove sausage from casing and break into small pieces. Add meat and butter to saucepan with vegetables. Set saucepan over medium heat; cook ingredients until sausage loses all red color, about 5 minutes. Add chicken broth, chopped, cleaned zucchini, spaghetti pieces and oregano to saucepan. Add can of tomatoes, breaking the tomatoes apart with your hand. Cook, stirring gently once or twice, until spaghetti and veggies are cooked (20 to 30 minutes). Serve with Parmesan cheese grated on top. Delicious!
Grease a 9 x 13-inch deep pan with Pam. Butter bread and place in bottom of pan. I melt the butter and put it on the bread. Beat eggs well (I use mixer). Stir in the remaining ingredients and pour over bread. Let this set overnight in the refrigerator. It takes at least 8 hours to make it taste good. Bake at 350° for 1 hour, covered. Uncover and bake 5 additional minutes. You can also sprinkle cornflakes on top the last 5 minutes. Use your imagination.
Cook chicken in half a pot of water. Take off broth and cut chicken into small pieces. Add all vegetables (use fresh if you have any). Cook until all vegetables are done. Add catsup last. Soup will thicken.
Melt 2 tablespoons margarine in each of 2 round layer pans. Sprinkle enough brown sugar (rather thick) to cover bottom of pans and pat into the butter. Place 5 slices of pineapple in each pan, then pour half of liquid from pineapple into each pan. Mix yellow cake mix as directed and pour half in each pan. Bake 45 to 50 minutes at 375°.
Grease pan with oil. Beat eggs and add to milk. Mix rice, grated cheese, parsley, garlic and onion together and spread in pan. Pour egg and milk mixture over the top. Bake for 40 minutes at 350°.
Mix onion, mayonnaise and cheese. Slightly freeze sandwich loaf. Cut off crusts, then cut into quarters. Spread with mixture and sprinkle with paprika. Place on cookie sheets and bake at 350° for 10 minutes.
Fold yogurt, fruit and Cool Whip, blending well. Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer and place in refrigerator 30 minutes before cutting. Store leftovers in freezer.
Mix all ingredients and roll out into 2 crusts. Put strawberry topping in crust.
Mix the children and dogs together. Put them on the field. Stir constantly. Pour brook over pebbles and sprinkle with wildflowers. Spread over all a deep blue sky. Bake in the sun. When brown, set away to cool in the tub.
Drain syrup from fruit into saucepan. Bring to a boil; boil rapidly until reduced to 3/4 cup. Add molasses, vinegar, stick of cinnamon and curry powder. Add drained fruit; simmer 5 minutes. Garnish with cherries. Serve hot or cold.
In a 2-quart pan, boil potatoes until tender. Set aside in water. While cooking potatoes, brown meat and onion in large soup pot. Drain. Add soup, tomato sauce and beans. Add potatoes and enough water to your liking. Season to taste and simmer until flavors blend. Serve with cornbread or crackers.
Moisten as needed. Mix well; bake in tube pan 1 hour at 350°.
Cream together cream cheese, Dream Whip, sugar and milk. Beat until very stiff. Melt butter and mix with vanilla wafer crumbs. In a 9 x 13 x 2-inch pan, you will layer mixture. First put 1/2 of vanilla wafers in bottom of pan, then half of the cream mixture. Add blueberries, then the rest of cream cheese mixture. Top with rest of wafer crumbs. Chill 24 hours. Cherry pie filling may be used.
Cook turkey with salt, onion, a couple stalks of celery and couple of carrots for flavor. Save broth. In a large kettle (placed over heat), melt butter; add flour and 6 cups broth to make a medium thick sauce. Add soups and let come to a boil. Add cooked peas, turkey and pimento. Let it come to a boil, but still cook over water as it scorches easily. Serve over baking powder biscuits or toast.
Thaw broccoli. Saute onion and celery in margarine. Combine with all other ingredients. Put in 9 x 13-inch pan. Bake at 350° for 45 minutes. Allow to sit 1/2 hour before serving.
Beat eggs with sugar, salt and nutmeg. Add butter, then add the flour, sifted with the baking powder, alternately with the milk. Drop batter by teaspoonfuls into hot fat and fry for about 3 minutes. These cakes turn themselves over in the fat. Sprinkle with confectioners sugar.
Mix corn meal, flour, baking powder, salt and sugar. Add beaten egg and milk-water. When oil is piping hot, add to batter. Pour back into pan and bake at 450° for 25 to 30 minutes or until golden brown.
Add 1 packet Sweet 'N Low to 1/2 glass grape juice. Add ice cubes. Fill with club soda and enjoy.
Melt margarine; mix in flour. Slowly stir in milk. Cook to a boil and thicken. Mix in onion, Worcestershire and bread cubes. Cool. Fold in mayo, lemon juice, salt and pepper. Melt in 2 tablespoons of margarine, adding chopped shrimp; toss slightly and combine. Put into baking shells. Reserve 1/2 pound of shrimp to adorn top of shells at the last 3 minutes; place on top of mixture. Lightly sprinkle with paprika. Bake at 450° for 7 to 10 minutes.
Combine and stir all ingredients. Place in greased baking dish. Bake in a 375° oven for 45 minutes.
Add water to potatoes, celery, onion, parsley, seasonings and bouillon cube. Cover and cook until tender. Blend flour with small amount of milk and stir into vegetable mixture. Add remaining milk and cheese. Cook over low heat until cheese is melted.
Dissolve jello in hot tea. Add cup of juice from oranges and pineapple. Add regular orange juice to fill up if needed. Stir. Place gelatin in refrigerator until thickened. Drain and cut water chestnuts into slices. Add chestnuts, pineapple and orange sections to jello. Spoon mixture into a greased mold. Refrigerate until set.
Brown meat, onion and celery. Add rice, chicken broth, etc. Put in large casserole. Bake, covered, for 1 hour in a 350° oven. Remove cover and bake 1/2 hour longer. (If too dry, add 1 cup boiling water with 1 tablespoon butter.) Serves 8.
Prepare cornbread (first 10 ingredients). Bake in 425° oven for 25 minutes.
Cream butter until fluffy. Stir bananas and lemon juice; blend well. Gradually beat in confectioners sugar until frosting is of spreading consistency.
In a pan, combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup and cornstarch. Cook, stirring until thickened. At this point, you can refrigerate the sauce as much as a day ahead.
Combine flour and salt; stir in beer and beat until smooth. Let batter stand for 3 hours. Cut onions into 1/2-inch slices and dip into batter. Fry in hot oil until golden brown.
Mix sugar, syrup and butter. Add eggs and pecans. Fill pie shell and bake at 375° for 10 minutes. Reduce heat to 325° and bake for 30 minutes.
Mix ingredients together with water, just enough to make a dough, not too sticky. Knead the dough real well. Cut the dough into small balls as big as golf balls. Use the rolling pin to roll the balls. Roll it until they are 1/2-inch thick circles. Heat generous amount of oil in a Chinese wok or a deep pan. Fry them one at a time. Turn over when it puffs up and fry other side.
Slice in half the hard cooked eggs. Take yolks out and mash. Set aside.
Arrange dried beef in shallow baking dish. Wrap bacon strips around each chicken breast. Arrange over beef. Spread soup with chicken. Cover with aluminum foil. Bake at 300° for 2 hours. Increase heat to 350°. Bake, uncovered, for 20 to 30 minutes longer, basting several times. Yields 6 servings. No seasoning is needed other than pepper.
Sift dry ingredients together into a bowl and set aside. Combine butter and brown sugar; blend well. Add egg and vanilla; mix well. Add dry ingredients and chocolate bits; mix well. Spread into a greased baking pan and bake for 20 to 25 minutes or until done. Cool and cut into squares. Top with ice cream, if desired. Makes about 24 squares.
Combine Jell-O with 9 cups of boiling water; set this aside. Mix sugar and 4 cups of water. Add this to the Jell-O mixture, then add lemon juice and pineapple juice. Pour this into containers and freeze. When ready to serve, set out for about 1/2 hour. Pour ginger ale over frozen mixture and mix until slushy. Yields 75 cups. Recipe can be cut in half for smaller servings.
Bake cake mix as directed in a 13 x 9-inch pan. Cool. Beat pudding mix, milk and cream cheese (at room temperature) together until stiff. Slowly fold in pineapple. Spread on cooled cake and sprinkle crushed walnuts on top, if desired.
Combine eggs, raisins and vanilla. Let mixture stand for 1 hour or more. Thoroughly cream together brown and white sugar and shortening. Sift flour, salt, soda and cinnamon. Mix well. Blend into egg/raisin mixture; then oats and nuts (dough will be very stiff). Roll into balls the size of a walnut and roll in a cinnamon/sugar mixture (1 teaspoon cinnamon with 1 cup sugar). Place on cookie sheet about 3 inches apart. Bake at 350° for 10 to 13 minutes or until lightly browned. Remove from oven and let cool a few minutes before removing from the cookie sheet. These will keep several weeks, stored in a tightly covered container. Put waxed paper between layers after cooling completely before storing.
Pour boiling water over cabbage in bowl. Let stand for several minutes to loosen leaves; drain. Combine ground beef, rice, chopped onion, eggs, salt and pepper in bowl.
Take off all fat. Place slivered garlic in slits in roast. Wet roast under faucet. Rub lemon pepper all over, kind of pat in. Add more for good measure and pat on. Marinate several hours or overnight. Cook in oven, uncovered, at 200° for one hour, then turn oven as low as it will go and cook for 3 hours. Refrigerate. When thoroughly cold, cut and serve.
Combine water and spaghetti sauce in bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce. Spread 1/2 Ricotta on enough uncooked noodles to cover bottom of dish, overlapping on top of sauce. Sprinkle 1/2 Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Make another layer of sauce, another layer of noodles with remaining Ricotta, Mozzarella and the Parmesan. Top with layer of dry noodles. Pour remaining sauce over noodles, spreading to cover. Sprinkle with remaining Parmesan cheese. Cover tightly with heavy duty foil. Bake in preheated (250°) oven for 1 hour or until knife goes easily through noodles.
Peel pears and grind pears, onions, and pepper. Mix all ingredients and boil 20 minutes. Pack into sterilized jars and seal.
Mix all together and beat well. Pour into greased and floured pan. Bake at 350° for 1 hour.
Rub roast well with Lawry's seasoned salt. Place meat, uncovered, in shallow baking dish or pan on wire rack. Bake at 250° for 30 minutes per pound. This will be very juicy and tender.
Cube bread and place in a 9 x 13-inch baking dish. Layer onion, ham and cheese on top of bread. Beat eggs, milk and seasonings. Pour over mixture. Bake at 350° for 45 to 50 minutes. Serves 6.
Drain first 5 ingredients. Mix remaining ingredients and dissolve in pan. Heat until sugar melts. Pour over vegetables.
Mix jello, according to directions, and put in freezer to slightly thicken. Tear angel food cake into pieces and put in a large bowl. Mix pudding, according to directions, and stir into cake. Stir in Cool Whip. Stir in thickened jello. Chill until firm. After chilled, you can decorate with fresh fruit.
Heat oil; add water and seasonings. Stir. Add chicken. Cover and simmer 2 hours. Remove chicken and cool. Remove meat from bones and cut into bite size pieces. Makes 6 to 8 servings.
Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat and simmer over medium heat until potatoes are tender. Drain. Put potatoes in mixing bowl. Beat with mixer until light and fluffy. Beat in butter and cream cheese (which have been cut in small chunks). Beat in sour cream, nutmeg, salt and pepper. Transfer mixture to a heavily buttered casserole dish. Cover with plastic wrap and refrigerate. Before serving, bring to room temperature, then bake, uncovered, in preheated 350° oven for 20 to 30 minutes. Makes 8 servings. May be fixed 2 to 3 days ahead.
Food process Oreo cookies until crumbly. Add 1/2 cup melted butter and mix well. Press cookie mixture into one 9 x 13-inch pan or two 8-inch pie plates. Scoop out ice cream or yogurt into pan. Wrap with Saran Wrap and return to freezer. In double boiler over medium heat, combine semi-sweet morsels, 1/3 cup margarine and 1/2 cup sugar. Cook, stirring constantly, until morsels are melted and sugar starts to lose its grainy texture by melting. Remove ice cream-cookie mixture from freezer and top with fudge sauce. Sprinkle with peanuts and return to freezer for at least 2 hours. Thaw slightly before serving so that cutting into servings is easier.
Cut the stems off the spinach and wash the leaves well in cold water. Drain leaves and place in a salad bowl. Add bacon and mushrooms. Mix together the vinegar, oil, salt and pepper. Pour over salad and toss well. Serves 6.
Scoop out inside of cucumbers with small knife. Mix other ingredients and stuff inside cucumbers. Chill. Slice into desired size slices. Serve with crackers and enjoy.
Put your berries on to cook (do not add water). Save the juice after running them through a colander. Measure the juice and measure the sugar. Let the juice boil. Put the sugar in and dissolve, then bring to a rolling boil and pour into a jar.
Dip chicken in egg, then crumbs. Bake at 400° for 20 minutes. Turn chicken; bake 15 minutes more or until tender. Meanwhile, combine tomato sauce, oregano, sugar and onion salt. Heat to boiling, stirring frequently. Pour sauce over meat. Top with cheese. Return to oven to melt cheese. Serves 4.
Sift flour, measure and sift again with baking powder and salt. Cream butter. Gradually beat in sugar. Beat until fluffy. Add the vanilla and the egg. Beat well. Sift in flour mixture. Shape into rolls (1 1/2 inch). Wrap in wax paper and refrigerate for 2 hours. With sharp knife, cut into 1/8-inch slices; place on cookie sheet a ways apart. Bake at 375° for 7 minutes. Yields 54 cookies.
Sift ingredients together and mix well. Use 2 to 3 heaping tablespoons in one cup hot water.
Combine ingredients. Cook in large container until it forms a soft ball when tested in cold water. You may use candy thermometer if preferred. Beat until creamy. Add nuts. Drop by spoonfuls on waxed paper. You need to do this quickly because ingredients dry and stiffen quickly.
Wash beans and put them into a pot. Cover with water 2 inches above beans and soak overnight. Drain beans. Add 2 quarts water and next four ingredients. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 1 hour, stirring occasionally. Season to taste. Makes 8 cups.
Batter chicken in the flour and paprika. Brown in margarine. Put in a casserole. Pour soups over chicken and bake about 50 minutes.
Mix first 7 ingredients. Clean mushrooms; stuff. (Use stems in other recipe.) Place in shallow pan, pour thin layer of white wine on bottom. Bake at 350° for 20 to 25 minutes, until bubbly. Remove from pan with slotted spoon. Serve warm.
In saucepan, combine soup, milk, cheese and pepper; add noodles and chicken. Over low heat, heat thoroughly. Stir often. Garnish with parsley, if desired. Makes 4 servings.
Cream shortening and sugar together. Beat in eggs with a spoon. Add mashed bananas, flour and baking soda with sour cream. Add nuts. Put in greased and floured loaf pan. This makes a very moist banana bread. Bake at 350° for 1 hour.
Mix sour cream and cream cheese together. Add Italian dressing and shrimp. Serve with crackers.
Heat 3-inches of oil in a large deep skillet or heavy pot to 325°.
Combine sugar, corn syrup and water in a 2-quart ovenproof glass mixing bowl or pitcher. Cook, uncovered, in microwave oven 6 minutes at High or until sugar is dissolved. Stir peanuts into syrup. Cook uncovered in microwave oven for 8 minutes on High. Stir every 2 minutes. Stir margarine into mixture. Cook uncovered in microwave oven to hard-crack stage (8 to 10 minutes at High). Stir every 2 minutes. Add baking soda and vanilla extract and mix well. Pour onto two lightly buttered baking sheets, spreading as thinly as possible. As soon as candy is cool enough to handle, wet hands with water and stretch as thin as desired. Turn candy over and cool completely. When firm and cool, break into medium-size pieces. Store in a tightly covered container. Yields about 2 pounds.
Combine dressings and cheese. Add other ingredients. Chill. Serve on curly lettuce.
Mix together water, Equal, chocolate extract, cherry extract and Hi-Energy Chocolate Supplement. Add canola oil and frozen cherries.
Cream oleo and flour; add nuts. Press into square pan (9-inches) and bake 20 minutes at 350°. Cool.
Arrange chicken in single layer in casserole. Over chicken, pour sauce made by combining soup with sour cream and mushrooms. Flavor with tarragon and sherry. Salt if desired. Bake at 325° for 60 minutes or until chicken is tender. Do not cover.
Brown ground beef in a small amount of oil. When ground beef is brown, drain. Add onion and bell pepper. When onion is done, add rice and tomatoes. Add salt and pepper to taste. If mixture gets too dry before rice is tender, add more tomatoes. When rice is tender, put the cheese on top and let melt.
Saute the chopped onion and the chopped celery in butter until tender. Add the rest of the ingredients and bake at 350° for 30 minutes.
Heat oven to 375°. In skillet, cook sausage until browned and drain. Separate crescents into triangles and press into a 12-inch pizza pan with sides. Spoon sausage over crust. Then sprinkle with potatoes. Top with shredded cheese. (You can refrigerate a few hours or overnight, if desired. Cover with foil.) In a small bowl, beat together eggs, salt and pepper. Pour over crust and sprinkle with Parmesan cheese. Bake 25 to 30 minutes. Serves 6 to 8.
Mix all ingredients, then fill 1 gallon jug with water and freeze. Thaw to slush before serving.
Cook chicken and pick from the bones, place in the bottom of 9 x 13-inch cake pan. Mix soup with water and pour over the chicken. Make Stove Top stuffing according to directions on box and spread on top of soup. Bake in 350° oven 30 minutes.
Combine all ingredients; mix well. Freeze at least 8 hours. Put into punch bowl or pitchers; stir until well mixed but still slushy. Yields 1 gallon. Serve with orange slices and cherries.
Mix all together well and form into a cheese ball or serve ready to dip with Ritz crackers or chips. Feeds a bunch.
Cook raisins and water together for 15 minutes. Drain liquid, reserving 1/2 cup to be added back to raisins. (If there isn't enough liquid, water may be added.) Add to raisin mixture oleo, vinegar, brown sugar mixed with flour, cream or evaporated milk and beaten egg yolks. Cook over medium heat until thickened. Cool slightly and put into baked 8-inch pie crust. Top with meringue made from the egg whites and brown in oven.
Mix first 3 ingredients together well. Add remaining ingredients. Mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Heat water and oleo to a boil. Add flour and mix until it forms a ball. Let it cool down, then add eggs, one at a time. Spray pan with Pam (9 x 13-inch glass cake dish). Spread mixture in the bottom of the dish. Put some on the sides. Bake 35 minutes at 350° (should be fluffy and airy). Let cool. Beat together milk and pudding. When thick, add cream cheese and pour over crust; then cover with Cool Whip. Drizzle top with Hershey's chocolate syrup.
Preheat oven to 350 degrees. Drain the juice from the beans and simmer it with the bacon grease and dill seed for about 45 minutes. Pour over the beans. Marinate overnight.
Set aside 1 cup dry cake mix. Combine rest with 1/2 cup melted margarine and 1 egg. (This will be thick.) Pat this in lightly greased pan (9 x 13-inches). Combine pumpkin, brown sugar, 3 eggs and spices. While mixing add evaporated milk. Pour over cake mixture.
Place a layer of potatoes and carrots alternately in a greased 1 1/2 to 2-quart casserole. Place crumbled hamburger on top. Pour in soups. Stir gently. Bake for 1 hour and 30 minutes at 325°. Makes 5 to 6 servings.
Mix well, then add 1 cup of pecans. Bake 1 hour and 15 minutes at 350°.
Preheat oven to 350°. Place butter in a 13 x 9-inch pan and place in oven to melt butter. Remove pan from oven and sprinkle graham cracker crumbs over butter, pressing down with a fork. Sprinkle coconut over crumbs. Add a layer of nuts and one of marshmallow. Drizzle condensed milk evenly over top. Bake at 350° for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with melted chocolate. Let cool before slicing.
Empty mandarin oranges into a large bowl. Add marshmallows and refrigerate for 2 hours. Drain if necessary. Add cold rice and walnuts. Prepare dessert topping mix as directed, then fold in gently into rice and orange mixture. Refrigerate 1 hour. Just before serving, stir up mixture and lightly pile in serving dish. May garnish with oranges. Makes 12 generous servings.
Mix in top of double boiler and beat over boiling water with mixer for 7 minutes. Stir in vanilla. Remove from over water and stir with spoon until of desired consistency. (Ready almost immediately.) Add 1 cup chopped nuts, if desired. Spread on cake.
Mix the ingredients together. In a casserole dish, put chicken on the bottom and top with broccoli. Pour mixture over chicken and broccoli. Bake for 30 minutes at 350°. Makes 2 casserole dishes.
Divide hamburger meat into 16 thin patties. Mix chilies and picante together to make sauce. Cut cheese into thin slices and spread approximately 1 tablespoon of sauce mix (enough to cover area) on a meat patty staying approximately 1/2-inch from the edges. Cover the sauce with one layer of cheese slices. Top with second patty and crimp edges together to seal. Continue process until all 8 burgers are assembled.	Salt and pepper to taste and cook on outdoor grill.