HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add sugar and melted shortening to beaten egg. Then add flour, salt and baking powder alternately with milk. Drop by tablespoons on a greased cookie sheet. Bake at 350° for about 10 minutes or until lightly browned. We have these for breakfast with butter, oleo or jelly. I am told they are similar to English scones. They are a favorite of our family.
Melt chocolate in microwave. Mix marshmallows, Rice Krispies and peanut butter together. Stir in chocolate mixture. Pour into a 9 x 13-inch pan. Let cool, then cut into pieces.
Mix 3 minutes on medium speed. Bake at 350° in Bundt pan for 35 to 45 minutes or until slightly brown.
Mix cake mix and bake as directed on box. Then bring to a boil the milk, sugar and marshmallow cream and boil for 1 minute. Take off heat and add coconut. Pour this mixture over warm cake. Mix chocolate pieces and oleo and melt over low heat. Pour this mixture over coconut that is on cake. Refrigerate 3 hours until chocolate is set.
Cream the butter; add sugar. Add milk, vanilla, nuts, cherries and coconut. Blend in flour by hand. Divide dough into 2 rolls (roll in reserved coconut). Slice and bake at 350° for 10 minutes.
Cook sugar, dates, eggs and oleo in skillet slowly for 10 minutes, stirring constantly. Remove from heat to let cool until you can handle. Add Rice Krispies, nuts and vanilla. (You can handle this mixture best if you grease your fingers with vegetable oil.) Roll in a small ball and roll in Snow Flake coconut.
Position oven rack in upper third of oven and preheat to very hot (450°). Crumble beef into large heavy skillet and place over moderately high heat. Add onion and garlic; cook 5 to 8 minutes or until meat is no longer pink. Drain off fat. Add cumin, oregano, salt, pepper and flour. Stir over medium heat for 1 minute. Add tomatoes and chilies; cook for 3 minutes or until thickened.
Bring sugar, water and corn syrup to a boil. Add peanuts and food coloring. Cook to hard-boil stage. Remove from heat. Add margarine and a pinch of salt. Beat until thick. Pour into greased muffin tins or onto greased cookie sheet. Let set.
Slice chicken breast thin; pound it to loosen it. Roll in flour with pepper and paprika. Saute in garlic and margarine (brown it) until cooked; then sprinkle coarse pepper on top. Serve with rice and green beans or mixed vegetables.
Cream the butter, sugar and egg. Sift together and add the salt, baking powder and flour. Blend in the vanilla. Roll out; cut in desired shapes. Bake at 400° for 8 to 10 minutes.
Thaw frozen broccoli according to directions on package. Mix soup and milk together. Add all ingredients to thawed broccoli. Lightly mix and pour into a 2 1/2 or 3-quart casserole dish. Bake at 350° for 1 hour. Mixture bubbles up as it is baking. Make sure dish is large enough.
Mix all together with blender. Add 2 tablespoons or more (to taste) to one cup of boiling water.
In a large bowl, beat eggs until foamy. Gradually add sugar, beat until thickened. Add whipping cream, vanilla and salt and mix thoroughly. Pour into can, add milk to fill line on can and stir well. Freeze as directed. Makes 4 quarts.
Fry hamburg with onion. Layer casserole dish with cabbage, hamburg-onion and cabbage. Top with tomato soup. Cover and bake at 350° for 1 hour.
Drain the liquid from the oysters and mix it with half and half; season with salt and pepper and a few drops of Tabasco. Butter an 8 x 12-inch Pyrex dish. Crumb 1/2-inch crackers in bottom of dish. Put in a layer of oysters. Pour 1/2 liquid over this and dot with butter. Put in 1/4-inch layer of crackers, a layer of oysters and remaining liquid. Dot with butter. Sprinkle with finely crushed crackers. Bake at 350° for 45 minutes. Serve immediately.
Cream butter and sugar. Mix baking soda with buttermilk and add with the rest of the ingredients to creamed butter and sugar. Pour into greased and floured loaf pans. Bake at 325° for 50 minutes.
Sift dry ingredients 3 times. Beat together the butter, sugar, egg and lemon extract. Add flour and milk alternately; beat each time. Pour into buttered 8 x 8-inch pan. Bake at 375° for 30 to 40 minutes.
Heat oven to 350°. Mix all ingredients thoroughly. Pour into greased 1-quart casserole. Place casserole in baking pan. Pour very hot water into pan to a depth of about 1-inch. Bake until knife inserted 1-inch from edge of casserole comes out clean, 50 to 60 minutes. Center will be soft but will set. Makes 6 servings.
Peel and sliced squash. Parboil for 15 minutes. Drain. Slice onion and mushrooms. Saute in butter until limp. Add the tomatoes and cheese. Add all to squash and cover with buttered crumbs in 9 x 13-inch pan. Bake about 30 minutes at 350°.
In 3-quart casserole dish, combine chicken, celery, garlic and ginger. Cover with lid; microwave on High 5 minutes or until chicken is no longer pink, stirring once during cooking. Stir in broth and water. Cover; microwave on High 5 minutes or until hot and bubbling.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine oleo, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in bits and nuts. Spread into a greased 15 x 10-inch pan. Bake at 375° for 20 to 25 minutes. Cool; cut into squares.
Cook broccoli for 5 minutes; drain and cool. Mix mayonnaise, cheese, soup and beaten eggs. Add broccoli to cheese mixture and place in buttered baking dish. Top with crackers and dot with butter. Bake at 325° for 35 minutes.
Sift together sugar, flour, soda and salt. Beat in eggs and fruit cocktail. Pour in lightly greased and floured 9 x 13-inch pan. Mix brown sugar and walnuts together. Sprinkle over cake batter. Bake at 325° for 40 minutes. Ice cake while hot.
Layer in 13 x 9-inch glass dish in order given. Bake, uncovered, at 350° for 20 to 30 minutes or until bubbly. Serve with Tostitos, Doritos, dip style.
Combine all ingredients in bowl and mix thoroughly. Roll on lightly floured board and cut with small cookie cutter. Place on lightly greased baking sheet. Bake 350° for 10 minutes.
Place frozen roast on bottom of roasting pan or extra large pot (larger than Dutch oven). Then add vegetables all around roast and on top. Salt and pepper to taste. Then cover with lid or extra heavy duty foil and cook in oven at 500° about 20 minutes. Then reduce heat to 250° and cook all night. If oven cooks fast, you may want to reduce heat to 200°.
Simmer cranberries, sugar, raisins, spice and water in 2-quart saucepan (uncovered) over medium heat, stirring frequently until juice is released from cranberries, about 15 minutes. Reduce heat; stir in remaining ingredients. Simmer uncovered until thick, about 15 minutes. Refrigerate covered, up to 2 weeks.
You will need one 3-pound coffee can, one 1-pound coffee can, ice and rock salt.
Combine flour, ginger, soda, salt and cinammon: set aside. Cream butter or margarine and brown sugar 2 to 3 minutes. Beat in molasses. Stir in flour mixture just until blended. Chill dough until firm (1 to 2 hours). Preheat oven 375°. Divide dough into fourths. Working one fourth at a time, roll on floured pastry cloth to 1/8 inch thick. Cut with desired shaped cookie cutters. Gently transfer cutouts to ungreased cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Cool slightly before removing. Decorate as desired.
Cook spinach as directed on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft. Add vegetable liquor and milk slowly, stirring to avoid lumps. Add seasonings and cheese, cut in small pieces. Stir until melted. Combine with cooked spinach. Put in casserole dish (flavor is improved if refrigerated overnight). Heat in a 350° oven until bubbly. Sprinkle fried onions over casserole and bake for 5 more minutes.
Mix hot water, 1/2 c. sugar and shortening; let cool. Dissolve yeast in 1/4 cup warm water and 1 teaspoon sugar. Add to cool mixture well beaten eggs and unsifted flour; mix well. Put in greased bowl and let rise overnight. Work down. Cut out biscuits and let rise again. Bake. Put butter on half of biscuit. Fold over and pinch edges together. Bake at 400° until finished.
Combine all ingredients except lettuce leaves; mix well. Chill 2 or 3 hours before serving. Serve on lettuce, if desired. Yields 6 to 8 servings.
Combine egg, orange, raisins, rind, shortening and vanilla. Sift flour, baking powder, soda, salt and sugar into orange mixture; mix well. Stir in pecans. Pour into a well-greased 5 x 9 x 2 1/2-inch loaf pan. Bake at 325 to 350° for 1 hour, or longer (check with a toothpick at 1 hour).
Chop onion, tomatoes and lettuce; toss with cheese, dressing, hot sauce or taco sauce, and taco seasoning salt. Crunch and add Doritos. Slice and add avocado. Brown ground beef; add salt and pepper to taste. Add kidney beans and cook 10 minutes. Mix all together and serve hot or cold.
Split the English muffins with a fork. Toast the muffin halves. Spread muffins with tomato sauce. Sprinkle each with a pinch of oregano. Cover with cheese. Broil until cheese melts. Makes 4 servings.
Cream butter and sugar. Add eggs, milk and pineapple (with juice). Toss bread cubes in to moisten. Put into buttered 2-quart casserole dish. Bake at 350° for 1 hour.
Bake roast beef; shred into pieces. Using the broth from the roast, dump into it the carrots, celery, meat, onions and potatoes. Salt and pepper to taste. When vegetables are tender, add the gravy mixes. You may need to add water to broth if there is not enough to cover vegetables. Let simmer until desired thickness.
Cook noodles according to directions. Put remaining ingredients in blender. Blend until well mixed. Mix with noodles. Bake in 9 x 13-inch pan for 1 hour at 350°.
Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute, stirring with a wire whisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Mix vegetables and fettuccine. Pour cheese sauce over mixture; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Makes 4 servings, each with 10 grams fat.
Mix ingredients and fry as you would pancakes. Turn only once when brown on one side. Then flip to the other side. Will make about 8 cakes.
Drain syrup from pineapple. Add enough water to syrup to make 2 cups. Heat to boiling point. Dissolve lemon and lime gelatin in boiling liquid. Add salt. Cool until slightly thickened. When beginning to congeal, fold in cottage cheese, mayonnaise, crushed pineapple and nuts. Pour into mold or 9-inch square pan. Place in refrigerator to chill and set. Serve on lettuce leaf, topped with a touch of mayonnaise. Serves 10 to 12.
Melt butter and remove from heat. Add sugar and stir well. Add eggs and stir well. Add all dry ingredients plus milk and vanilla. Stir thoroughly and add chips. Blend well. Spread mixture in oblong pan (9 x 13-inch), well greased and floured. Bake at 350° for 30 to 35 minutes. Cut while warm.
Ice cream and sherbet need to be soft. (See tips on making punch.) Blend cold lemonade and orange juice with soft vanilla ice cream and pineapple sherbet.
Coat chicken with next 7 ingredients mixed together. Place in buttered dish and marinate overnight in refrigerator. Sprinkle with bread crumbs and place a pat of butter on each chicken breast. Bake 1 hour and 10 minutes in 350° oven. (Boneless chicken breasts may be used but reduce baking time approximately 15 minutes to prevent drying and overbaking.) Garnish with lemon slice and sprig of parsley for a company meal of which you can be proud.
Melt margarine and mix with graham cracker crumbs, chopped pecans and powdered sugar. Press into 9 x 13-inch pan. Mix cream cheese, eggs, granulated sugar and lemon juice. Pour into shell. Bake at 350° for 20 minutes. Cool. Spread with 1 can of blueberry pie filling. Top with Cool Whip.
Combine these	ingredients in pan or bowl large enough to hold steak. Place steak in marinade and refrigerate 24 to 48 hours, turning occasionally. Makes porterhouse, T-bone, etc., "mouthwatering good" when cooked over coals.
Saute leeks, onions and garlic in oil and butter. Add remaining ingredients and 6 cups of water. Simmer for 2 hours, covered. Makes about 8 servings.
Cream oleo, oil, powdered sugar and white sugar together. Add vanilla and eggs. Sift flour, salt, soda and cream of tartar together and add to first mixture. Mix well to form dough. Roll dough by teaspoon to form a ball. Roll in sugar (sometimes I add cinnamon to sugar). Place on greased cookie sheet. Press down with a small glass. Bake about 12 minutes at 350°. Makes 8 dozen.
To make the crust, mix together flour, 1/2 c. walnuts, graham cracker crumbs and butter. Press into an 8 inch square pan or quiche dish. Bake 5 minutes at 350°. Cool. To make the filling, cream together cream cheese and powdered sugar. Add whipped topping and mix with cream mixture until frothy. Turn into cooled crust and refrigerate for 20 minutes or until cream cheese mixture is firm. Sprinkle with walnuts. Top with can of blueberry pie filling. Return to refrigerator and chill until ready to serve. Makes 10 servings.
Cook spinach as directed and drain. Stir in sour cream. Turn into serving dish. Top with onion rings.
Mix coffee and syrup. Mash 1/2 of ice cream and add to coffee and syrup. Stir. Just before serving, add soda water. Pour into chilled punch bowl. May use ice block to keep cold. Top with spoonfuls of remaining ice cream.
Butter	glass pie pan and line with the cheese slices. Beat eggs with fork; add milk and 8 of the bacon slices which have been broken up. Pour over the cheese slices. Bake at 350° for 30 minutes. About 10 minutes before done baking, add 4 slices of bacon which you curl when you take off the stove. Let dish stand 5 minutes before cutting.
Brown chicken pieces in margarine and garlic powder. Sprinkle with Italian herbs. Cover and simmer 40 to 50 minutes until tender. Prepare Cacciatore Sauce according to recipe. Serve hot sauce over chicken, accompanied by rice or noodles. Makes 5 servings.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pumpkin mix. Beat 1 to 2 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired.
Mix raisins, peanuts, pecans and Golden Grahams. Melt in microwave: chocolate chips and peanut butter. Pour over first mixture and mix well. Pour confectioners sugar in a large sack. Put the mixture in on top of the sugar and shake to cover it all.
Cream shortening, salt, nutmeg and sugar. Add beaten eggs and milk, then stir in dry ingredients. Bake at 375° for 8 to 12 minutes on greased cookie sheets.
Layer #1: Mix together oleo, flour and peanuts. Put in cake pan and bake 15 minutes at 350°.
Melt margarine and chocolate in pan. Then mix sugar, eggs, flour and salt. Pour into greased pie pan. Bake 25 to 30 minutes at 350°. Serve plain or with whipped cream.
Mix all ingredients in salad bowl with mayonnaise. Sprinkle top of salad with garlic salt. Serves 6.
Mix all ingredients and bake at 350° for 45 minutes. Makes three 9-inch pies.
Combine all ingredients in a saucepan. Bring to a boil. Cook until onion is tender.
Chop up onion and green pepper. Brown meat; take off all grease. Add all ingredients, onion, peppers, ketchup, mustard and sugar. Mix thoroughly and simmer 30 minutes with no cover, stirring occasionally. Makes 25 sandwiches. Use hamburger buns. Can split up and freeze.
Cook broccoli; drain. Mix with other ingredients, except crackers. Pour into casserole; sprinkle crumbs on top. Bake at 400° for 30 minutes. Serves 6.
Grease a 14 x 12-inch pizza pan. On flour dusted surface, roll dough to 16-inch circle. Press into bottom and 1 1/2-inches up sides of pan. Sprinkle with 3 cups of Mozzarella cheese. Crumble sausage over cheese. Top with oregano, fennel, tomatoes, mushrooms and remaining cheese. Place in a 500° oven. Immediately reduce heat to 400°. Bake 40 to 50 minutes.
Brown beef and onion in skillet. Mix other ingredients. Place in 2 1/2 quart casserole dish and bake, covered, for 45 minutes at 375°.
Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg and vanilla and beat until blended. Combine flour, soda and salt; add butter into mixture, mixing well. Stir in chocolate morsels and pecans. Drop dough by tablespoonful onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Transfer to wire racks to cool.
Cook spinach as directed; drain. Combine onion soup and sour cream. Add spinach. Put in greased 2-quart casserole dish. Top with cheese. Bake in 350° oven for 25 minutes.
Cook spaghetti as directed on pkg. Cool. Mix together all ingredients and chill for 12 hours or overnight.
Early in the day, slice meat in 1/8-inch strips. Prepare all vegetables. Refrigerate meat and vegetables until ready to cook. In a small bowl, mix cornstarch and stock together.
Cream first 5 ingredients. Add dry ingredients. Mix well. Add chips and nuts, stirring well. Bake at 350° for 10 to 12 minutes on greased cookie sheet. Makes 3 1/2 dozen.
In a small bowl mix eggs, pumpkin, oil and water. In a large bowl mix sugar, flour, soda, salt and spices. Slowly add small bowl to large and stir together until completely mixed. Pour into bread loaves (3 or 4) and bake for 50 to 60 minutes. In miniature bread pans (7 or 8), bake 30 to 35 minutes. Bake at 350°.
Mix first 3 ingredients and press into ungreased 7 x 11-inch pan. Bake at 350° for 15 minutes. Mix rest of ingredients and spoon into crust. Bake at 350° for 35 minutes. Serve with ice cream or whipped cream.
Preheat oven to 350°. In a bowl, combine oil, lemon juice, garlic, salt and pepper. Arrange chicken in shallow casserole or baking pan. Pour over it lemon-oil mixture. Cover; bake until tender, about 40 minutes. Baste occasionally. Uncover and bake 10 minutes longer to allow chicken to brown. To serve, sprinkle with chopped parsley.
Clean mushrooms and remove stems. Brush caps with butter. Combine bacon, mayonnaise, onion, cheese and salt. Fill mushroom caps with mixture. Place on baking sheet. Bake 15 to 20 minutes at 325° until cheese bubbles.
Cream together shortening, sugar and eggs. Add water. Mix dry ingredients together and add to creamed mixture. Mash bananas and add to mixture. Add walnuts, if desired. Bake at 350° in greased pan until done (about 45 minutes).
Mix well. Put in tube pan and bake 1 hour on lower level rack at 325°.
Mix well. Pour over cucumbers. Refrigerate 5 days, stirring twice daily. Put in small containers or freezer bags and freeze.
Heat oven to 350°. Separate dough into 4 rectangles. Firmly press the perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at the shortest side, tightly roll up each rectangle. Pinch to seal. Slice each roll into 4 equal sections. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake for 18 to 20 minutes or until golden brown. Serve pinwheels with warmed pizza sauce. Makes 16 pinwheels.
Dissolve jello in 2 cups boiling water. Add juice from can of crushed pineapple. Add whole berry cranberry sauce with cut up mandarin oranges and crushed pineapple. Chill until firm in an 11 x 7-inch Pyrex dish. Top with chopped pecans.
In medium saucepan, sprinkle gelatin over 1/2 cup water; let stand for 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Stir in remaining water.
Blend well (in blender) until smooth. Chill for at least two (2) hours before serving.
Prepare grits as directed on package. Add 1 cup cheese, margarine and seasonings; stir until cheese is melted and margarine blended. Stir small amount of hot mixture into eggs; return to hot mixture. Mix well. Pour into greased 2-quart casserole dish. Bake at 350° for 50 minutes. Top with remaining cheese; continue baking for 10 minutes. Let stand 10 minutes before serving. Sprinkle with parsley. Makes 6 to 8 servings.
Saute in a deep skillet, preferably Teflon-coated, first 4 ingredients. When the vegetables are al dente, make a white sauce with the oleo in the skillet: add flour, stir and heat until bubbly. Let cool a little, then remove from heat and add all at once, milk. Stir well over low heat and add scallops, parsley, curry powder, salt, pepper and cayenne pepper. Heat slowly and stir until sauce thickens and scallops are done. Meanwhile, boil spinach fettucini as directed on package. Serve sauce over the pasta. Top with grated Romano or Parmesan cheese. Accompany with tossed salad, garlic bread and white wine. Serves 4.
Mix all ingredients together, except onion rings. Put in baking dish. Top with onion rings. Bake, uncovered, for 20 minutes at 350°.
Sift flour and measure. Add baking powder and salt. Add sugar. Blend in shortening and eggs, well beaten. Add melted chocolate, nuts and vanilla. Spread on baking sheet and bake in oven at 325° for 30 minutes.
Fry bacon until crispy; crumble. Chop green onion; mix bacon and onion with mayonnaise. Use mayonnaise to taste.
Grease bottom of a 9 x 9 x 2-inch baking dish. Place 3 lasagna noodles on the bottom of the dish. Spread ground meat over noodles. Spread tomato paste over ground meat. Spread Mozzarella cheese over the tomato paste. Spread Cheddar cheese over the Mozzarella cheese. Spread cottage cheese over the Cheddar cheese. Sprinkle with garlic salt to taste. Top with 3 more lasagna noodles. Preheat oven to 350°. Bake for 15 to 20 minutes. Remove and enjoy.
Mix all ingredients together in large bowl. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes. Refrigerate 2 to 3 hours. Heat oven to 400°. On lightly floured surface, roll out dough 1/3 at a time, to 1/4-inch thickness. Cut out with cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with colored sugar or bake and decorate later. Bake 6 to 10 minutes or until edges are lightly browned. Remove immediately. Cool completely.
Sift flour once; measure. Add soda and salt; sift three times. Cream butter thoroughly; add sugar gradually and cream well. Beat in eggs, then chocolate and about 1/4 of the flour and beat well, then sour cream and remaining flour alternating with milk in small amounts, beating after each addition. Add vanilla. Bake at 350° for about 35 minutes. Makes a 3 layer cake.
Combine first 3 ingredients and form into meatballs. Mix next 3 ingredients in pan and cook until it comes to a boil. Add the meatballs and let simmer at least 30 minutes. The longer they cook, the more of the sauce flavor they have.
Sift flour, soda and salt together. Cream together sugar and shortening; beat in egg. Add Butterfinger bars and dredge in the dry ingredients. Chill. Drop by 1/2 teaspoon onto greased cookie sheet. Bake in a 375° oven for about 12 minutes. Remove from pan; cool.
Combine all ingredients together and pour into a casserole dish. Bake at 350° for 40 minutes.
Place ribs on a rack in large shallow pan. Bake, uncovered at 350° for 1 to 1 1/2 hours. Meanwhile, combine sugars and cornstarch in a medium saucepan. Stir in ketchup, vinegar and water and bring to a boil. Stir until thickened and clear. Remove ribs. Discard fat. Place ribs back in roasting pan. Pour about 1 1/2 cups of the sauce over the ribs. Bake 30 minutes longer. Cut ribs into serving size pieces and brush with remaining sauce.
Spray large skillet with no stick cooking spray. Add pepper and onion; cook and stir until tender. Remove from skillet. Spray skillet with no stick cooking spray. Add chicken. Cook and stir until cooked through. Add cooked vegetables, chilies, cumin and garlic; simmer 5 minutes.
Mix eggs, sugar, cornmeal and vinegar. Add melted margarine and whipping cream. Mix well. Pour into a 10-inch pie shell (pricked 3 times with fork in middle). Bake for 40 minutes at 350°.
In a 9 x 13-inch pan, combine pretzels, butter and sugar. Spread over bottom of pan and bake at 400° for 10 minutes. Cool.