HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening, eggs, sugar, brown sugar and vanilla thoroughly. Slowly mix in the flour, soda and salt. Once all the dry ingredients are mixed, add the chips and nuts. Drop on cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 4 1/2 dozen.
Blend milk and mayonnaise; fold in remaining ingredients, except cheese and cereal. Put in greased baking dish; sprinkle cheese on top. Cover with foil and put in fridge overnight. Take out one hour before baking; crush cereal on top. Bake at 350° for 1 to 1 1/2 hours.
Stir milk into dry ingredients. Add melted shortening. For deep frying, dip wieners in batter, holding with a fork or skewer. Drain excess batter back into bowl. Fry in wire basket until golden brown at 375°. Drain on paper towel. Serve hot.
Bring sugar, butter, cocoa, milk and salt to a boil in a medium saucepan for 1 minute. Then stir in vanilla, peanut butter and oats. Drop on wax paper. Let cool until hard.
Cut steak into serving-size pieces. Coat with flour, salt and pepper. In large electric skillet, brown meat. Place stewed tomatoes, chopped onion, chopped green pepper and mushrooms over steak. Cover and cook on low for 4 to 6 hours (at 200° to 225°). Makes 5 to 6 servings.
Place raw rice in bottom of casserole dish with a cover. Add soups and mushrooms. Mix all together. Slice the stick of margarine into patties on top. Cover and bake 45 minutes at 350 degrees. Remove cover and bake 15 minutes more.
Score flank steak on both sides and marinate in the dressing for at least 4 hours. Grill 4 minutes on each side and slice diagonally to serve. Serve with small rolls, assorted mustards and mayonnaise.
Soak the ham overnight. Place rind side down in a roasting pan. Pour over all but 3 tablespoons of soda. Bake in a preheated oven at 350° for 2 1/2 hours, basting frequently. Remove the ham from the oven; let cool for 15 minutes. Remove rind from ham; score the fat to a depth of 1/2 inch. Stick a clove in center of every other diamond on ham. Mix together the sugar and the remaining cola; spoon over ham. Raise oven temperature to 375° and bake for 5 minutes. Baste frequently. Allow to stand for 15 minutes before slicing.
Mix Jell-O according to directions on box using 1/2 cup pear juice with cold water. Let jell. Soften cream cheese with a little of the Jell-O mixture while warm (using a fork). Drain pears well and cut up. Whip Dream Whip. Whip Jell-O and add softened cheese and whip some more. Fold in Dream Whip and pears; return to the refrigerator. Makes a large salad.
Coat nuts with egg white. Add sugar-cinnamon mixture. Place nuts on cookie sheet. Bake at 200° for 20 minutes.
Cook and clean shrimp. Make bread crumbs by crumbling toast.* Combine shrimp, bread crumbs, eggs, seasonings, onions and bell pepper with a tablespoon of melted margarine in greased casserole dish. Cook, uncovered, in 350° oven for 10 minutes.
Boil and debone chicken. Save broth. Cook English peas and add to chicken. Add soups and broth. Melt margarine and stir in flour and milk. Put chicken and peas in baking dish. Pour flour mixture over this. Bake at 350° until brown.
Combine sugar, corn syrup and water. Blend thoroughly over heat until the sugar dissolves. Cook without stirring until syrup reaches 270° on a candy thermometer. Pour syrup slowly over egg whites. Beat until mixture holds its shape and does not flatten out after it has set. Add nuts, cherries and flavoring. Mix until mixture begins to lose some of its gloss. Drop from teaspoon onto waxed paper.
Mix dry ingredients. Cut in butter. Mix until crumbly. Arrange apples in greased shallow pan. Sprinkle apples with dry mixture and bake at 350° about 30 minutes until brown.
Combine and bring to a boil the margarine, cocoa, shortening and water. Sift together and add to hot mixture the flour and sugar. Combine and add to mixture the eggs, soda, vanilla, buttermilk and salt. Bake at 350° for 20 to 25 minutes.
Beat together Bisquick and enough water to make mixture of a biscuit consistency. Pour out on floured board and roll out to about 1/4-inch thick (10 to 12 inches in diameter). Spread with blackberries (still frozen is best). Roll up like a jelly roll. Fit into round casserole bowl. Mix 1 cup of water with 1 cup of sugar. Pour over blackberry roll and bake, uncovered, 1 hour at 350°.
Boil sugar and water together to dissolve sugar. Cool. Add frozen fruit juices, ginger ale and remaining chilled water just before serving.
Line bottom of 11 x 13-inch pan with half the bread cubes. Layer cream cheese on top of bread. Arrange remaining bread cubes on top.
Place all ingredients in blender and process until smooth. Keeps several weeks in the refrigerator.
Break some cake up in the bottom of the punch bowl. Then put 1/2 of pudding, cherry pie filling, bananas, pineapple and cool whip. Repeat layers starting with the cake. If you like on top of cool whip, you can use chopped nuts.
1st Layer: Mix 1 cup flour, 1/2 cup chopped nuts, 1/2 cup butter and 2 tablespoons sugar together and press into 9 x 12-inch baking dish. Bake for 10 minutes at 350°. Let cool.
Cut off tips of wings and split; wash and pat dry. Marinate wings in sauce for about an hour. Bake in 400° oven for 35 to 40 minutes. Double recipe if desired.
Remove outer leaves and core from cabbage. Shred cabbage very fine. Melt butter in large pot. Add cabbage, vinegar or lemon juice, salt and sugar; stir to distribute. Cover and cook over low heat until cabbage is tender, about 20 minutes. Stir in jelly if desired. Serve hot.
In the large bowl of an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, salt and vanilla and beat until stiff peaks form. Pile on top of mixture in pie shell. Bake at 350° for 15 minutes.
Saute celery and onion. Mix in bread cubes and chicken. Put into 9 x 13-inch greased baking dish. Beat eggs with fork. Add soup, milk and poultry seasoning. Mix well and pour over stuffing. Combine flour and cheese. Cut margarine into cheese mixture and sprinkle evenly over top. Cover tightly and refrigerate overnight. Bake at 375° for 35 to 45 minutes.
Mix ingredients and form into strawberries. Dip in red sugar, place on paper and refrigerate!
Mix all ingredients together and cook in a large pan until done, stirring frequently to keep from sticking. Serve on buns.
*Note: To be sure mold is extra firm (especially in hot weather), add 1 package unflavored gelatin to the orange gelatin before dissolving in hot water.
In a bowl, combine sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in butter and vanilla. Divide evenly among pie shells. Top with pecans, if desired. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 25 to 30 minutes longer or until a knife inserted near center comes out clean. Cool completely. Store in refrigerator.
Mix together and pour into pie shell. Bake at 350° for 50 to 60 minutes.
Combine milk and egg yolks; blend in juice. Pour into pie shell. Beat egg whites until frothy. Add sugar gradually continuing to beat until stiff. Spoon meringue over pie and bake at 350 degrees for 12 to 15 minutes.
Combine shrimp, Cheddar cheese and cream cheese with fingers. Form ball. Pat with chopped walnuts.
Combine dry ingredients in a bag. Dredge chops in mixture. Rub skillet with a clove and brown chops on both sides. Place in casserole in layers with 4 or 5 sliced potatoes and cover with mushrooms. Heat shortening in skillet. Brown leftover flour mixture with milk and juice from mushrooms. Cook over low heat until brown and thick, stirring constantly. Pour over chops. Bake at 350° for 1 1/2 hours.
Cream together sugar and egg yolks. Add noodles, melted butter or margarine, cottage cheese and sour cream to mixture. Pour into buttered 8-inch square pan and top with Frosted Flakes and butter. Bake 30 minutes in preheated 375° oven.
Cut squash; cook until tender. Drain off water. Mash fine. Add eggs and nutmeg. Add milk to thin. Add vanilla. Mix well. Pour in unbaked pie shell and bake at 350° for 1 hour.
Cook broccoli until tender. Line the bottom of a 9 x 9-inch casserole dish with butter. Line bottom of dish with Zesta crackers. Put cooked broccoli on top of crackers. Put 1 stick oleo (diced) over broccoli. Put Velveeta cheese (diced) over broccoli. Melt 3 tablespoons oleo and mixed with crushed Zesta crackers until crumbly. Put crumbs over mixture. Put casserole in 300° oven until the cheese is melted.
Heat oven to 375°. Place potatoes in 12 x 8-inch (2-quart) or 13 x 9-inch (3-quart) baking dish. In a small bowl, combine remaining ingredients. Pour margarine mixture over potatoes. Toss to coat evenly. Bake at 375° for 55 to 60 minutes or until tender, crisp and lightly browned, stirring twice during baking.
Mix all ingredients together in a large container and let rise about 4 hours or overnight. Separate into 3 parts. Roll out on floured board. Roll thin. Cut in strips. Put melted margarine over dough. Use strips to form crescent rolls. Place on greased cookie sheet. Let rise 4 hours. Bake at 350°. Makes 2 1/2 dozen.
Mix broccoli and sauce. Put in buttered 7 x 12-inch casserole dish. Put grated cheese on top. Crush Ritz crackers and sprinkle on top. Bake at 350° until bubbly and brown.
Combine salt pork, garlic and butter in a skillet; heat. Add the steaks and cook on each side for 4 minutes. Add salt, pepper and wine. Cover and cook for 2 minutes. Add parsley and shake skillet. Place steaks on warm plate and strain juice on top of meat.
Mix ground beef, egg, bread crumbs and salt together. Shape into balls and place on cookie sheet. Brown in broiler. Put meatballs and all other ingredients in crock-pot and stir. Heat on High until bubbles (approximately 15 minutes), then turn down, stirring occasionally.
Mix vanilla pudding, 3 cups milk and Cool Whip together. Boil sugar, 1/4 cup milk, cocoa, vanilla and margarine together; set aside. Line bottom of large glass dish with broken graham crackers. Pour 1/2 of pudding over crackers, then line crackers again. Add pudding mixture and line with cocoa mixture. Add pudding again and pour remaining chocolate on top.
Put dry lemonade Kool-Aid in gallon jug. Add pineapple juice. Finish filling jug with water. Mix well and chill. Shake very well and pour in punch bowl. Add ginger ale.
Dissolve gelatin in boiling cranberry-apple juice. Stir in carbonated beverage. Chill until syrupy. Stir in remaining ingredients. Pour into a 1 1/2 quart mold. Chill until firm. Serves 6 to 8.
Mix dry ingredients. Combine milk, oil and egg; stir into flour mixture. Fill muffin tins 2/3 full. Bake at 350° for 20 minutes. Makes 12 muffins.
Pick over and wash beans. Add appropriate water and bring to a boil over stove or in a crock-pot. Add remaining ingredients. Use toppings of choice.
Mix first four ingredients in large saucepan. Dissolve very slowly over low heat. Turn off burner and add orange juice and lemonade. Store in refrigerator until ready to reheat and serve.
Arrange chicken in casserole. Mix remaining ingredients and pour over chicken. Cover and bake at 350° for 1 hour. Remove lid and bake 30 minutes.
Heat oven to 350°. Put butter in 13 x 9-inch baking dish and melt in the oven. Mix eggs, sour cream, milk and salt. Stir in chives. Bake at 350°for about 35 minutes or until eggs are set, but still moist.
Cream sugar and butter. Add eggs. Divide flour. Add first two cups to the mixture. Add baking powder and salt to the last cup of flour. Add this to the mixture. Add milk, vanilla and cherries. Bake 1 hour at 350°.
Add baking soda to applesauce. Mix brown sugar and shortening, then add to applesauce. Mix applesauce mixture with the rest of the ingredients. Pour into greased and floured tube pan. Bake at 325° for 1 hour, or until done.
Mash bananas with fork. Stir in all ingredients. Pour into a greased 9 x 5-inch loaf pan. Bake at 325° for 50 minutes.
Cream margarine and sugar in large mixing bowl. Add eggs and beat again. Sift flour, baking powder, soda, salt, cinnamon and allspice together three times. Add to creamed mixture, alternately with sour milk. Fold in jam. Pour into 2 greased 9-inch cake pans. Bake at 350° about 35 to 45 minutes or until golden brown. Cool in pan for 10 minutes; remove from pans and complete cooling on wire racks. Frost with frosting.
Mix all ingredients except only 1/2 cup peanut butter cups. Chill. Top with remaining peanut butter cups.
Combine sugar, cocoa, flour and salt in pan. Add milk. Cook on low heat. Add your egg yolks (slightly beaten) to mixture. Cook until thick. Add your butter and vanilla. Stir and pour in pie shell. Beat egg whites and 6 tablespoons sugar. Put on chocolate pie. Bake in 350° oven 15 minutes or until meringue is brown.
At the end of 30 days drain liquid from fruit. Divide the liquid into 4 or 5 jars (1-1/2 cups) and give away. Divide fruit into thirds.
Saute onion and peppers. In a separate frying pan, fry hamburger and pork sausage. Add sauteed onion and peppers to hamburger and pork sausage mixture. Add crushed tomatoes to the mixture and simmer for 15 minutes. Layer the hamburger and pork sausage mixture with the Velveeta cheese in a 9 x 13-inch pan. Bake for 45 minutes in a 325° oven.
Mix ingredients, except nuts. Beat well. Add the floured nuts. Bake in tube pan for 1 1/4 hours at 325°.
Make white sauce of the stock, milk, flour and oleo. Combine all ingredients. Pack well into loaf pans; set loaf pans in pan of hot water and bake at 350° for 45 minutes to 1 hour. Let stand 20 minutes before slicing. Serve with rich chicken gravy.
Boil ingredients to soft ball stage (242°). Set aside until cold, beat until creamy, then add nuts and pour into a pan. When cold, cut into squares.
Mix together all ingredients but butter and crumbs. Place in a casserole and cover with crumbs. Pour melted butter over crumbs. Bake at 350° for 40 to 45 minutes.
Cream cheese and salad dressing until smooth. Add pecans and garlic powder. Serve with crackers or toasted bread squares.
Slice onions thin and soak for 2 to 4 hours in sugar, vinegar and water. Drain well. Toss with mayonnaise and celery salt. Serve on saltine crackers, hot dogs or hamburgers.
Cook lasagna noodles; drain. Cook hamburger; drain and then mix with Ragu sauce. Layer in this order in a 9 x 12-inch pan: 3 noodles, meat/spaghetti sauce, 1 cup Mozzarella cheese, 3 noodles, cottage cheese, meat sauce, 3 noodles, the rest of the meat sauce and cover with the remaining Mozzarella cheese. Bake at 350° for 45 minutes.
Combine preserves and horseradish; spoon over cream cheese. Serve with date nut bread or crackers.
Cut hot dogs into 1/4 slices; brown lightly in margarine. Remove hot dogs and set aside. Add flour to margarine in skillet and stir until smooth; add milk, stirring constantly, until thick. Season with salt, pepper, Worcestershire sauce and mustard. Mix hot dogs, cheese and peas and pour into 1 1/2-quart baking dish. Pour sauce over mixture. Sprinkle with crumbs. Bake in 375° oven for 30 or 40 minutes. Serves 6.
Dissolve yeast in water. Combine milk, sugar and shortening. Cool to lukewarm, add to yeast. Beat in eggs and half the flour. Add lemon rind, mace, salt, raisins and nuts. Stir in remaining flour. Knead dough until smooth. Place in greased bowl, cover and let rise until doubled (about 1 hour). Divide dough equally in half and each half into thirds. Roll out into long roll and make braid. Shape into circle, pinching ends together. Let rise until light. Brush with mixture of 1 beaten egg yolk and 2 tablespoons milk before placing in oven. Bake at 350° for 25 to 30 minutes. Ice and decorate with maraschino cherries when cool. Makes 2 braids.
Cream the first 5 ingredients together, then add remaining ingredients. Roll out on floured board and cut with round cookie cutter. Place on greased cookie sheet about 2 inches apart. Put teaspoonful filling on each round. Put another round of cookie dough on top. (Don't need to pinch together.) Bake at 350° for about 11 minutes.
Cover meat with water and cook in crock pot with taco seasoning. Meat must be cooked until it is falling apart. When done drain and let cool. Shred meat. Assemble enchiladas by putting meat in middle of tortilla, adding cheese, onion and olives. Roll up. Continue until most ingredients are gone (save some cheese for garnish). Place assembled enchiladas in baking pan (bottom of boiler pan is good). Blend enchilada sauces and ladle over assembled enchiladas. Top with remaining cheese.
Mix "Reindeer Treats" with peanut butter. Place mixture in the refrigerator for 15 minutes or until ingredients have cooled and hardened. Shape mixture into a ball to look like a reindeer's head. Put raisins where eyes and nose go. Push antlers into head. Keep in refrigerator until ready to eat.
Cream butter and shortening until light; add eggs, one at a time, beating well after each addition. Add vanilla; combine cake flour and baking powder; add to cream mixture. Add milk and beat 5 minutes; pour batter into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour.
Mix seasonings, crab meat, softened margarine, cheese (room temperature) and mayonnaise. Spread on the 12 halves of English muffins. Cut each half into 4 pieces. Freeze. Remove from freezer and bake at 450° for 10 minutes. Do not thaw before baking.
Blend together pistachio pudding and crushed pineapple with juice. Stir in Cool Whip, nuts and marshmallows. Refrigerate several hours before serving.
Preheat oven to 350°.	Mix all ingredients. Pour into 3 well-greased 8-inch pans.	Bake 20 minutes. Prepare cream cheese frosting.
Drain syrup from fruit cocktail and set aside. Combine sugar, salt, soda and flour. Beat egg. Add egg and drained syrup to dry ingredients. Mix well. Put in a 9 x 13-inch greased pan. Sprinkle nuts and brown sugar over batter. Bake at 350° for 45 minutes. Serve with Cool Whip. Serves 12 or more.
Melt butter in saucepan. Saute onion and bell pepper in butter. Add crab meat and shrimp and cook on low until shrimp is cooked. Add half and half and parsley. Thicken sauce with flour. Serve over noodles and top with cheese or serve with crackers.
Pour one small can of tomato sauce over top of ingredients. Cook in a large roasting pan, covered. Cook for 5 hours at 250°. Remove and stir. Serve hot. Serves 8. Use salt and pepper to taste.
Measure flour, baking soda, salt and baking powder into a sifter; sift. Set aside.
Mix and cook chicken broth, celery, onion and potatoes for about 15 minutes. Add frozen vegetables and mushrooms. Cook 10 minutes longer. Add soup and cheese. Heat slowly until cheese and soups are melted.
Brown sausage in a Dutch oven, stirring to crumble. Drain off drippings. Stir in the remaining ingredients. Bring to a boil. Remove bay leaf before serving. Yields 3 quarts.
Place ground beef (do not brown) and remaining ingredients in ice water. Bring to boil. Simmer for 3 hours or longer. Serve over spaghetti and top with grated Cheddar cheese for a 3-way. Add onions for a 4-way. Serve over a hot dog topped with Cheddar cheese for a Coney Island.
Shred cheese. Grease 9 x 12 baking dish. Layer cheese and green chilies in dish. Pour eggs over mixture. Bake at 300° for 45 minutes or until center is firm. To keep for later: bake & cool. Cover with foil. Reheat at 300° for 20 minutes or until hot.
Perk punch in a large coffee pot; put the juices, cider and water to fill pot. Put the cinnamon, cloves and sugar in basket.
Crush Oreo cookies in blender or food processor; set aside. Cream margarine, cream cheese and powdered sugar. Mix milk, chocolate pudding and Cool Whip. Combine the 2 mixtures. Layer Oreos and pudding mixture, beginning and ending with Oreos. Insert artificial flower or plant into pot of dessert. Place a few gummy worms around the top. Worms can also be layered with other ingredients.
Mix dry ingredients in a large bowl. Beat pumpkin, oil, eggs and water together. Add dry ingredients. Stir until dry ingredients are moistened (do not overmix). Pour into two 9 x 5-inch loaf pans. Bake at 350° for 60 to 80 minutes. Cool for 10 minutes. Remove from pans.
Place chicken in a 9 x 13-inch pan. Mix soup and sour cream. Sprinkle with pepper to taste. Pour over chicken. Place crumbled crackers over all. Dot with butter. Bake at 350° for 20 to 30 minutes or until it bubbles. Makes about 12 servings.
Chop beef, green pepper and onion. Add softened cream cheese and sour cream. Mix well by hand. Top with chopped pecans. Bake at 350° for 25 minutes or until bubbly. Serve warm with assorted crackers.
Combine cheese and pepper. Spread onto bread. Place on a cookie sheet (cheese side up). Heat oven at 375°. Bake 12 to 15 minutes in center of oven. If you would like crispy, remove from oven after baked and place under broiler about 2 to 3 minutes.
Brown hamburger with onion; drain and mix with other ingredients. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Use 9 x 13-inch dish.
Combine cooked potatoes, butter, salt, orange juice, sugar and spices. Heat until hot. Add marshmallows; heat until melted. This filling can be placed in orange halves with pulp and orange meat removed and baked as individual servings. Makes 12 halves. Save orange meat for ambrosia. (This calls for 6 oranges cut in half for 12 servings.)
Melt almond bark. Add peanut butter and marshmallows, Rice Krispies and peanuts. Pour into wax paper-lined 9 x 13-inch pan. Cool. Cut into squares.
Cream butter, sugar, brown sugar, egg, vanilla and flour, last of all. Spread in 10 x 14-inch pan. Bake at 350° for 15 to 20 minutes. Break chocolate bar into sections and put on top of cookies; return to oven with temperature off. Leave a few minutes to soften. Spread chocolate. Sprinkle nuts. Cool and cut into squares.
Heat marshmallows and margarine over low heat. When mixture is smooth, add vanilla and green coloring. Stir this mixture into corn flakes and drop on wax paper in small amounts. Shape into shape of a wreath. Add a few red candies.
In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, beat egg, milk and oil; add to dry ingredients and stir until smooth. In a skillet, heat 2 inches of oil to 375°. Dip blossoms into batter and fry in oil, a few at a time, until crisp. Drain on paper towels. Keep warm until serving. Yield: 4 servings.
Boil first five ingredients until tender. Debone chicken and set aside. Add noodles to chicken broth and boil 5 to 7 minutes. If mixture is too dry, add a little water. If mixture is too watery, remove some broth. Add cream of mushroom soup and mix well. Add chicken and mix. Pour in 9 x 14-inch pan. Sprinkle cheese evenly over top. Bake at 350° for 25 to 30 minutes. Easy to prepare ahead and freeze. Bake when ready to use.
In an ovenproof skillet or heavy pan, melt 2 tablespoons butter. Stir in brown sugar and diced rhubarb. Cream sugar and shortening. Beat in egg. Sift together flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk. Pour batter over rhubarb and bake at 375° for 40 to 45 minutes. Turn upside-down on plate. Serve with cream or milk.
Stir all ingredients together and bake 1 hour (or longer) at 350°.
Soften cheese, blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Freeze. Partially thaw before serving. Serves 8 to 10.
Mix all ingredients well and place into a Bundt cake pan. Cook in a 350° oven for a minimum of 65 minutes.
Line a 15 x 10-inch baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil.
In a casserole dish layer potatoes, onions, mushrooms and bacon. Pour over some of the Ranch dressing. Repeat layers until dish is full. Bake at 350° for 20 minutes until warmed and heated through.
Combine flour, sugar, baking powder and salt in a bowl. Add eggs, milk, salad oil and apples. Stir until all ingredients are moistened.	Pour oil for frying into a heavy saucepan to a depth of 1/2-inch. Heat to frying temperature. Drop batter by spoonfuls into hot oil. Cook until brown on both sides. Drain on	paper towel. Sprinkle with confectioners sugar.
Put baking powder in flour; add sugar, salt and lard. Rub up fine. Stir in the milk and egg. Bake at 375° for 30 to 35 minutes. To make large cake, double recipe. Don't use mixer; mix by hand.
Brown onion in butter or oleo. Cook on top of stove until flavors blend (about 30 minutes). Pour over cooked brisket.