HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Beat in eggs. Stir in sour cream and vanilla. Sift together and stir in flour, soda, baking powder and salt. Chill dough at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet and bake until delicately browned, just until, when touched with finger, almost no imprint remains. Bake for 8 to 10 minutes at 425°. Makes about 5 dozen 2 1/2-inch cookies.
Put the potatoes and onions in a kettle with the salt and cover with cold water (4 cups). Bring to the boiling point. Cover and cook gently for 20 minutes. Transfer to a blender and puree the vegetables or simply mash them to a pulp in the water. Add the milk and season to taste with salt and plenty of pepper. Garnish liberally with chopped parsley.
In medium bowl, mix beer, flour, cornmeal, parsley, salt and pepper. In skillet, over medium heat, add 1/2-inch of canola oil. Dip flounder fillets in batter. Place in hot oil. Fry until golden (about 3 minutes each), turning once. Drain on paper towels.
Combine all ingredients except nuts. Cook on low heat until butter is melted. Remove from heat, add nuts and beat. Pour in a container that has been buttered. Let cool and cut into squares.
Cut apple in eight pieces. Separate crescent rolls. Peel apples and roll each piece in a crescent roll. Spray a baking dish with Pam. Put rolls in dish. Combine butter, water, sugar, and bring to a boil in a saucepan. Pour over rolls. Bake at 350 degrees for 30 minutes or until brown.
Cream together the butter, sugar and vanilla. Add flour, then add crushed potato chips. Drop by spoon on greased cookie sheet. Bake in 300° oven for about 12 minutes.
Melt chips together over very low heat. Once melted, add pecans. With a tablespoon, immediately drop candy one by one onto waxed paper.
Blanch flowerets and stems 2 minutes and drain. Mix broccoli, cheese, sour cream, mayonnaise, beaten egg yolks, butter, salt, pepper and nutmeg thoroughly. Fold in beaten whites. Pour in lightly greased 1 1/2-quart casserole. Sprinkle with seeds if desired. Bake 45 to 50 minutes until set at 350°. Cooks like a souffle but does not fall; remains like a quiche filling. Freezes very well.
Add milk, eggs, vanilla and flour in blender. Mix until well blended. Pour into 2-quart double boiler. Do not add Equal at this time (it is important that you let it cool as Equal breaks down in heat). Slice bananas. Put alternate layers of vanilla wafers and bananas in large serving dish.
Brown sausage; drain. Add soup. In a bowl, beat eggs, milk and pepper, then add to sausage mix. Put in a greased 9 x 13 pan. Sprinkle with cheese. Bake, uncovered, at 375° for 40 to 45 minutes, until knife inserted comes out clean.
Grease well a large paper bag (grocery bag). Put cleaned whole chicken inside. May salt and season to taste. Lay sliced carrots and potatoes around chicken. If preferred, may stuff chicken with your favorite dressing. Tie paper bag and place in baking pan. Roast in oven for approximately one hour at 350°. Super easy! Complete meal in a bag!
Put sausages in crock-pot and cover with barbecue sauce. Heat on medium for 20 minutes. Drain. Put 6 slices of bacon on top of sausages, then cover with brown sugar. Simmer at least 2 hours.
Mix all ingredients, except pecan halves. Place in saucepan and bring to rolling boil on low heat. Boil for 2 minutes. Remove from stove, add pecans and stir until pecans are well coated and sauce begins to crystallize. Spread pecans on waxed paper, separate and let cool.
Combine caramels and 1/3 cup evaporated milk on top of a double boiler. Stir mixture until melted. Combine cake mix, remaining milk and softened margarine. Blend mixture until cake holds together. Stir in nuts. Press 1/2 of cake mixture in a greased 13 x 9-inch pan. Bake for 6 minutes at 350°. Remove from oven and sprinkle chocolate pieces on top. Pour melted caramel evenly over top. Crumble remaining mixture over caramel. Bake at 350° for 15 to 20 minutes. Cool slightly and cut into bars.
Brown pork in oil. Cover and cook over low heat a few minutes. Drain pineapple; set fruit aside. Combine juice, sugar, cornstarch, vinegar, water and soy sauce in a saucepan. Cook over medium heat until thickened. Add salt, if desired. Pour the sauce over the meat and stir in pineapple, green pepper and onion. Simmer until vegetables are tender, about 10 minutes. Serve with white or brown rice. Serves 4.
Preheat oven to 300°. Have ready a 13 x 9-inch pan. Combine oats, coconut, almonds, sesame seed, sunflower seeds and wheat germ in large mixing bowl. Set aside. Combine honey and oil. Stir into dry ingredients. Spread in ungreased pan. Bake 45 to 50 minutes, stirring every 15 minutes. Stir in raisins. Remove to another pan to cool, stirring occasionally. Makes 6 cups.
Combine first six ingredients. Add meats and mix. Shape into 1 inch balls. (Can be frozen at this point.) Bake at 375 degrees for 30 minutes (or longer if frozen).
Preheat oven to 400°. Place flour and butter in the bowl; combine until butter disappears. Add sugar and salt; pour in the cold water. Blend together with hands. Knead the dough and then divide into 4 equal pieces. Roll out pieces and form small circles. Cut apple slices and put slices on the "pizzas." Sprinkle slices with sugar (1 teaspoon) and cinnamon. Place pizzas on a cookie sheet and bake for 15 minutes.
Mix cold water and corn meal together in top of double boiler. Stir in boiling water and salt. Cook, stirring constantly, until it boils. Cover and cook over the boiling water until mush is thickened, about 30 minutes. Stir occasionally. Serve hot with whole milk.
Preheat oven to 250°. Cream butter and sugar; add eggs, one at a time. Add flour alternately with milk. Roll nuts, candy orange slices and dates in flour. Add to batter. Bake in tube pan at 250° for 2 to 2 1/2 hours.
Preheat oven to 375°. Mix flour, baking powder, baking soda and salt in a large bowl. In another bowl, beat sour cream, egg, sugar and lemon peel until well blended. Add butter to the flour mixture and cut in with a pastry cutter or rub in with fingers until mixture looks like fine granules. Add prunes and apricots and toss to distribute. Add sour cream mixture and stir with a spoon until a sticky dough forms. Drop dough by 1/3 cupfuls 2 inches apart on an ungreased cookie sheet. Bake 20 to 25 minutes until golden brown. Cool, loosely covered with a dish towel, on wire rack. Makes 10 to 12 scones.
Dice bacon and saute until crisp. Remove bacon from skillet. Saute onion in the bacon grease. Remove onion from skillet. Put peas, butter, water and lettuce in skillet and cook until lettuce is wilted. Add bacon and onion. Heat through and serve.
Quarter and shred cabbage (you should have about 8 cups). Spread half in buttered, shallow, 12-cup baking dish. Saute bacon just until fat starts to cook out in a large frying pan. Remove; drain and set aside for later. Stir onion and rice into bacon drippings in frying pan; cook, stirring constantly, over medium heat until onion is soft and rice is lightly browned. Spoon over cabbage in baking dish. Shape ground beef and pork into 1 large patty in same frying pan. Brown 5 minutes on each side, then break up into crumbs. Cook, stirring often, a few minutes longer or until no pink remains. Spoon over rice mixture in baking dish. Sprinkle with salt and pepper. Top with remaining cabbage.
Dissolve jello in 3/4 cup boiling water; cool slightly. Add strawberries (slightly thawed), pineapple (drained) and banana (mashed). Pour 1/2 of mixture into mold and let stand in refrigerator until firm. Spread with sour cream and put remaining jello on top. Refrigerate until firm.
Simmer onion, celery and potatoes in small amount of water in a large saucepan until tender. Melt butter in small saucepan over medium heat. Blend in flour, sugar, salt and pepper. Stir in milk gradually. Cook until thickened, stirring constantly. Stir in vegetable mixture. Add clams. Cook over low heat until heated through.
Boil 5 minutes	and chill. This sauce is delicious on ice cream.
Place cooked beans in casserole. Add a little liquid from beans. Add undiluted soup. Place bacon and cheese on top. Bake at 325° for 45 minutes.
Combine eggs, milk, baking powder and vanilla. Pour over bread. Cover and refrigerate overnight.
Combine all ingredients and place in a heavy covered casserole. Bake 1 hour at 350°. Uncover and bake 1/2 hour more.
Mix vegetables, meat and cheese with pasta. Add Salad Supreme and dressing. Stir and chill. Enjoy!
In medium saucepan, combine cranberries, sugar, chili powder, lime juice and jalapenos; heat to boiling over medium heat, stirring occasionally. Simmer, stirring occasionally, for 4 minutes, or until cranberries are tender and mixture thickens. Remove from heat. Stir in scallions and cilantro. Let stand at room temperature until mixture has cooled. Enjoy during the holidays with your favorite tortilla chips.
In a large saucepot of boiling, salted water, cook regular and spinach linguine as packages direct. While linguine is cooking, in a large nonstick skillet, over medium heat, heat oil. Add garlic and saute 1 minute, until softened. Add broccoli, pepper flakes and chicken broth. Cover and cook about 6 minutes or until broccoli is tender. Drain linguine and place in a large serving bowl. Add broccoli mixture and olives. Toss well; sprinkle with cheese.
Preboil spareribs about 30 minutes (don't overcook). Drain and cool. Line large baking dish or roaster with onions. Combine remaining ingredients and pour over ribs. Refrigerate overnight. Cook next day, uncovered, at 325° for 1 hour or more.
Mix all ingredients; shape into a good-sized loaf. Spread ketchup on top to taste. Bake in 350° oven for 1 hour or microwave 15 to 20 minutes on High, turning occasionally. (Use a round pan for microwave.)
Dissolve yeast in lukewarm water. When dissolved, add sugar and 2 1/2 cups flour to make a soft sponge. Beat thoroughly with a wooden spoon. Set aside to rise until double in bulk (about 30 to 40 minutes). Add remaining flour and 1/4 cup fat to sponge and mix well. Turn onto a slightly greased board using remaining 1/4 cup fat and knead until smooth. Divide dough into 24 to 36 pieces, depending on desired size. Form into balls; flatten one ball with heel of hand and put filling in the center. Gather the edges together and seal. Lay on square piece of paper, sealed side under, and set aside for 20 to 30 minutes.
Combine first 6 ingredients in a large mixing bowl. Add 1/2 can tomato sauce and mix well. Mix 1 1/2 cans remaining tomato sauce with water, vinegar, brown sugar and Worcestershire sauce. Shape meat mixture into loaf and place on rack in roasting pan. Spoon some sauce over top and place in preheated 350° oven for 1 hour and 15 minutes or until done, basting often. Yields 8 servings.
Combine sugar, peanuts and syrup in microwave bowl and cook on High for 3 minutes. Remove and stir. Cook on High for 3 more minutes, then stir well and add margarine and vanilla. Cook on High for 2 minutes. Add soda, stirring quickly onto pan sprayed with cooking spray. Allow to cool and break into pieces.
Mix the first 5 ingredients. Mix remaining ingredients and add to first mixture. Chill for about 2 hours.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix crushed Lorna Doone cookies and butter. Press into 9 x 13-inch pan. Mix vanilla pudding, butter pecan ice cream and milk; pour over Lorna Doone mixture. Let it set in freezer until firm. Spread container of Cool Whip on top. Crush Heath bars and sprinkle on top. Put in freezer 2 or 3 hours, then serve.
Saute together the chopped onions and margarine. Bring to a boil the water and add bouillon cubes. Add noodles and cook 3 minutes. Then add broccoli and salt and cook until tender. Stir in garlic powder, milk, Velveeta and black pepper. Heat until cheese melts.
Mix onion soup mix with sour cream just before serving. Serve with potato chips or crackers of your choice.
Combine all ingredients except vanilla in top of double boiler. Beat without cooking for 1 minute. Place over boiling water and cook until stiff peaks form, beating constantly. Remove from boiling water Add vanilla, beat until spreading consistency.
Mix all these ingredients and put in a casserole dish. Bake at 350° for 1 hour. Top with 1 package Ritz crackers browned in 1/2 stick margarine.
Place one breast at a time between pieces of plastic wrap. Flatten, using flat side of meat mallet and then roll with the rolling pin until 1/8 inch thick. Peel off wrap. Flatten other breast the same way. Sprinkle with salt and pepper. Divide chives and parsley among the chicken. Place one slice of cheese and one slice of ham in each piece of chicken. Roll up chicken: secure with toothpick. Dip each piece in flour; egg; then bread crumbs. In medium skillet, heat 1 1/2-2 inches oil to 340°. Cook chicken in hot oil about 10 minutes or until golden brown. Stir soup and milk together. Heat for about 10 minutes. Pour a tablespoon of the mixture over the chicken. Garnish with parsley.
Cut biscuits into fourths. Shake biscuits in a bag with granulated sugar and cinnamon. Layer biscuits in a tube pan. Sprinkle chopped nuts between layers. Melt brown sugar and oleo; boil 1 minute. Pour over biscuits. Bake at 350° for 35 minutes. Let stand 10 minutes before removing from pan.
Mix altogether. Bake in casserole dish covered with foil at 350° for about 30 to 45 minutes or until done.
Combine sugar, milk, and butter in a large heavy saucepan; heat to boiling. Stir constantly, about 5 minutes over medium heat or until mixture reaches soft ball stage, (238 degrees); remove from heat. Add remaining ingredients; stir vigorously until will blended. Pour into greased 13 x 3 x 2 inch pan. Cool; cut into squares. Makes about 3 pounds of fudge.
Combine all the ingredients and whip until smooth. Pour into a bowl or 3-cup mold in and freeze. Allow to soften briefly at room temperature before serving. Yields 6 servings.
Beat eggs. Add sugar and oil. Mix well. Add vanilla and poppy seed. Sift flour, baking powder and salt. Add to mixture alternately with milk. Pour in greased and floured loaf pan. Bake at 300° for 1 hour.
Preheat oven to 350°. Place biscuits in a greased bread pan, layering as necessary. In a saucepan, bring sugars, cinnamon and margarine to boil. Boil 1 minute. Pour over biscuits. Bake at 350° for 35 minutes. Turn out onto serving plate.
Mix all together. Bake in 9-inch unbaked pie crust at 350° for 30 to 40 minutes.
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 x 9 x 2-inch baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over top. Sprinkle with cheese, onions and olives if desired. Bake 5 to 10 minutes longer or until cheese is melted. Yields 8 servings.
Brown sausage, hamburger, and garlic. Drain. In a separate pan, add tomatoes, salt/pepper, celery seed and oregano. Leave on until hot. Add Cheddar cheese soup, stirring until cheese melts. Cook noodles as directed. Mix meat into sauce. Layer in pan, alternating layers of sauce and noodles. Bake 350° until hot. Garnish with parmesan cheese.
Heat oven to 350°. Butter 2-quart casserole dish. In medium saucepan, cook onion and celery in butter until tender. Stir in soup and milk. Remove from heat; stir in tuna and pimento. Prepare noodles as label directs (drain). Combine noodles and tuna mixture in casserole. Bake 25 minutes; sprinkle with cheese. Bake 5 minutes more until bubbly.
Clean and flake salmon. Add well beaten egg yolks and remaining ingredients in order (except egg whites). Mix well. Beat egg whites until stiff. Fold egg whites gently into salmon mixture.
Preheat oven to 350°. Grease and flour 10-cup 10-inch tube pan. In sifter, mix flour, cocoa powder, baking powder and salt. Sift into large bowl. In large bowl with mixer at high speed, beat butter until fluffy. Gradually beat in sugar, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Alternately beat in flour mixture in fourths and milk in thirds, beginning with flour. Beat in grated chocolate and vanilla extract.
Layer as follows: noodles, beef, cottage cheese and Mozzarella cheese. Repeat until all is used. Bake at 350° for 1/2 hour.
Pour all ingredients into large pan on top of stove. Cook over medium heat until red hots are melted. Stir often so red hots won't stick to bottom of pan. Serve hot.
Pour eggs into nonstick skillet sprayed with nonfat cooking spray. Cook until set in 1 large pancake. Remove from pan, cool and cut into thin strips; reserve.
Put almond bark in 200° oven and melt. Mix all ingredients together. Drop by teaspoon on wax paper.
Whip into loose meringue, dribble over pie. Bake at 350 degrees approx. 1 hour. Let cool 1 hour before serving.
Core tomatoes and mash up. Cook tomatoes, celery, onions and red pepper until tender. Put through sieve and add remaining ingredients; seal.
Place drained green beans and corn in 9 x 9-inch dish. Mix soup, sour cream, cheese and onion; spread on top of vegetables. Melt oleo; mix in almonds and crackers. Pour on top of cheese soup mixture. Bake at 350° for 1/2 hour; microwave for 2 to 3 minutes before baking to cook onion.
Saute celery and onions in margarine. Add remaining ingredients; toss lightly. Serves 8 to 10.
Mix all together; bake at 350° for 45 minutes. Top with cinnamon.
Cook pasta. Blend other ingredients in pasta and mix all together. Sliced olives are a good addition. Makes 3 to 4 servings.
Beat sugar and oil in mixer bowl until smooth. Add eggs 1 at a time, beating well after each addition. Mix flour, salt, cinnamon, soda and baking powder in bowl. Add to egg mixture; beat well. Add carrots gradually, mixing well. Stir in raisins and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 325° for 25 minutes. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Garnish with additional pecans. Yield: 12 servings.
Heat oven to 350°. Grate 1 tablespoon of colored zest from oranges. Peel oranges, cutting away all white pith right down to the flesh. Cut sections away from membrane. Melt 4 tablespoons butter and brown sugar in a 9-inch cake pan. Arrange orange sections in sugar. Combine flour, baking powder and salt. Beat remaining 8 tablespoons butter and granulated sugar until fluffy. Beat in zest, eggs and vanilla. Beat in half the flour, then milk and finally remaining flour. Spread over oranges. Bake until toothpick stuck in center comes out clean, 30 to 35 minutes. Cool 3 minutes; turn onto a platter. Leave 1 minute before removing pan.
Pour 2/3 full in greased muffin pan after mixing ingredients well. Cook approximately 10 minutes at 400°. Makes 6 biscuits. Double recipe to make 12.
Wash cucumbers and slice. Put in large enamel pot and add pickling lime and cold water. Soak for 24 hours. Drain and wash all remaining lime from pickles. Soak for 3 hours in ice water. Drain good and then add sugar, vinegar, salt and celery seed. Tie up pickling spices and cloves or use a tea bag holder. (This prevents them from being next to the pickles, which causes discoloration.) Soak overnight. Bring to a boil and cook for 30 minutes. Put in warm jars and seal.
Drain pineapple juice into a bowl; add pudding and Tang. Mix well. Toss with fruit.
Drain liquid from tofu. Mash tofu and add chopped carrots, onion, celery and olives. Mix together and add salad dressing or mayonnaise to desired texture. Add garlic powder to desired taste.
If whipping cream is used, whip according to directions on package or substitute the Cool Whip for the whipping cream. Fold fruit into mayonnaise.
Mix all ingredients together, cover and chill several hours or overnight. Use flour to roll and cut in circles, fill and cover with another circle; crimp edges to seal.
Mix first 4 items together. Dissolve Jell-O in 1/2 cup boiling water. Mix all ingredients together. Put in a bowl to congeal.
Mix beef and next 9 ingredients. Roll in 2-inch balls. Brown in oil. Drain. Add soup and bouillon. Cover; simmer 15 to 20 minutes. Add sour cream. Heat through. Serve on noodles.
Combine all and bake in greased baking dish. Set the dish in pan of water while baking. Bake in 350° oven for 1 hour.
Season stew meat as desired. Put meat in a bag with flour and shake until well coated. Brown meat in oil; drain excess. Add mushroom soup and package of dry mix plus 1 soup can of water. Simmer on low to medium heat, about 15 to 20 minutes. Great over wide egg noodles or rice.
In a small saucepan, melt margarine and add remaining ingredients, except chicken. Cook, stirring until sauce thickens. Spray a small baking dish with nonstick cooking spray. Place chicken in a single layer. Brush with curry mixture. Bake in a 375° oven until brown and cooked, 35 to 40 minutes, basting with pan juices every 20 minutes.
Mix ingredients together except cheese and chips. Place in a 9 x 13-inch dish and cover with cheese and chips. Bake at 350° for 30 minutes.
Mix sugar and hot water until sugar is melted, then add lemon juice, pineapple and grapefruit juice and 6 cups cold water. Refrigerate. Punch is better if made the day before using. When ready to serve, add lime sherbet (1 quart per bowl) and ginger ale slowly. Have everything cold. Do not add ice cubes. Makes enough for two punch bowls.
Combine cranberry-apple and pineapple juices in a large container or punch bowl. Stir in lemonade concentrate. Garnish glasses with pineapple, cranberries and/or mint if desired. Yields 6 quarts.
Mix first 3 ingredients in top of a double boiler. Stir until dissolved over boiling water. Pour warm mixture into whipped cream. Add defrosted strawberries and nuts. Crush wafers. Put a light coat of the crumbs in bottom of 2 ice cube trays. Pour in strawberry mixture. Cover the tops with more crumbs. Cover with waxed paper or Saran Wrap and allow to stand overnight in freezer. (This keeps indefinitely in freezer.)
Soak chickens overnight in water, pickling salt, onion powder, black pepper, lemon, maple flavoring and bay leaf. Rub on and in chickens brown sugar, onion or garlic powder and black pepper, then smoke.
Cook sugar, margarine and canned cream over low-medium heat, stirring constantly, until it starts to boil. Let boil for 5 minutes. Take off heat and add peanut butter chips and Marshmallow Creme. Stir, stir and stir. Pour into a buttered pan. Makes 6 pounds. Stir entire time; will scorch easily. Won't harden if rainy!
First, you hard-cook some eggs (more than one for each person). Use 3 for 2, 5 for 3 and so on, depending on how many eggs you have on hand, how hungry you are and maybe on how expensive eggs are at the time. Take the shells off the cooked eggs, cut the whites into smallish pieces and mash the yolks in a separate dish. Keep them warm.
Saute shrimp and shallots in butter and oil. Add garlic when you turn shrimp (turn shrimp when they are pink halfway through). Serve as is or on top of pasta.
Cream the sugar and butter. Beat in eggs. Add remaining ingredients. Mix well. Form in small balls or use a dipper. Place on baking sheet. Bake at 350° until brown. Do not press balls down. They will spread.
Wash cucumbers; slice thin. Chop onions and green peppers. Combine with cucumbers and salt. Let stand 3 hours; drain.
Melt butter; add next 3 ingredients. Pour over walnuts, stir to coat. Place nuts on cookie sheet. Bake at 350° for 10 minutes. (Be careful not to burn.)
Boil water and steep tea bags for 10 minutes. Discard tea bags and combine remaining ingredients. Boil and serve warm. Very nice at Christmastime.