HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl with an electric mixer (have Mom or Dad help), beat butter, shortening, 1 1/2 cups sugar and eggs until well mixed. Blend in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls. Combine cinnamon and remaining 2 tablespoons sugar. Roll balls in cinnamon-sugar mixture. Place balls 2 inches apart on ungreased baking sheets. Bake in preheated 400° oven 6 to 8 minutes or until set. Remove from baking sheets. Let cool on wire racks. Makes 6 dozen cookies.
Mix all ingredients dry and store in airtight container. Mix to taste in 1 cup of hot water.
Mix all together. Roll into small balls. Flatten with a fork. Bake at 350° for 12 to 15 minutes. You can also add 1/2 cup of peanuts to this.
Bring sugar, cinnamon, cream of tartar and water to a boil at 240°. Remove from heat. Stir in vanilla and nuts. Pour and separate on aluminum foil.
Butter a baking dish. Shred cabbage and put in fish. Peel and slice potatoes. Layer them over the cabbage. Spread onion over top of potatoes. Crumble corned beef over onion layer, then pour soup over all. Salt and pepper; cover with foil and bake for 1 hour at 350°.
Put apricots through food grinder or grind about 4 ounces at a time in electric blender. Combine ground apricots, milk, coconut and nuts. Mix thoroughly. Dampen hands with cold water and then form apricot mixture into 1/2 inch balls. Roll in confectioners sugar. Chill before serving.
With a knife, cut bananas lengthwise into halves. Place in an ungreased baking dish. Mix lemon juice and honey; spread on bananas. Bake at 350° for approximately 5 minutes.
Mix all ingredients and put in greased 9 x 13-inch casserole dish. Sprinkle more corn flakes on top. Pour an additional 1/4 cup butter over top. Bake at 350° for 45 to 55 minutes.
Mix first five ingredients into a dough. Use about 1 tablespoon of dough to shape around candy kisses and roll into a ball. Make sure kiss is completely covered. Place on ungreased cookie sheet. Bake at 375° for 12 minutes. When cool, roll in powdered sugar.
Drain pineapple. Stir together all other ingredients. Mold into ham ball.
In 4 to 6-quart slow cooker, combine onion and apples.
Combine first 6 ingredients, stirring until well blended. Pour over chicken in a shallow container. Cover and marinate in refrigerator at least 1 hour. Remove chicken from marinade, reserving marinade. Grill over hot coals 45 minutes or until chicken is done. Turn and baste every 10 minutes with marinade. Serving amount is 1 breast half at 97 calories. Diabetic Exchange: 2 lean meat.
Crumble and fry sausage; drain. Mix all together. Make small balls in palm of hand. You can leave them as balls or flatten with a fork. Bake at 350° for 20 minutes or until done. Yields 20 dozen.
Mix pretzels, butter and sugar and press in a 9 x 13-inch pan. Bake 8 minutes at 400°. Cool.
Mix together well and chill. Serve with pineapple, apples, strawberries, cantaloupe, green grapes and kiwi.
Mix the ingredients and form into 1 to 1 1/2-inch balls. Bake at 350° for 20 minutes. Serve warm with cocktail picks.
Dissolve jello in the hot water. Add fruit. Add ice cream. Pour into graham cracker crust. Chill until set. Top with whipped cream before serving.
Beat egg; add sugar and beat. Add corn syrup and mix well. Add buttermilk. Sift dry ingredients together and add to the mixture. Add all-bran and raisins. Mix well. Grease and flour 5 tin cans. Fill them about 2/3 full. Bake at 350° for 45 to 60 minutes. Serves 5 loaves, 10 slices a loaf. Approximate calories per slice: 84.
Cook chicken; pull apart. Add chopped onions, pecans and relishes; mix well. Stir in mayonnaise to desired consistency. Serve with crackers or bread.
Brown ground beef (and drain), bacon and onion. Add and mix kidney beans, pork and beans, and butter beans. Add and mix remaining ingredients. Bake at 350° for 1 hour. Can be frozen before or after baking.
Brown meat and drain. Add onion and saute with meat for 5 additional minutes. Add all other ingredients. Simmer and cover for 30 minutes.
Prepare the cake mix according to directions on the box. Add 1 tablespoon butternut flavoring.
In a blender, mix cheese, butter, sauce and beer. Make the day before for a thicker dip. Refrigerate if made ahead. Serve dip warm or cold. Hollow out the center of 1 of the loaves of bread to form a bowl. Cut the other loaf into bite size pieces for dipping. Arrange around the hollowed out loaf. Fill bowl with cheese.
Melt butter; beat together with the sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, bran and oats. Stir mixture into butter mixture. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Remove to a rack to cool.
Combine first 5 ingredients in a large bowl. Stir soup into mayonnaise. Add to chicken. Turn into a 2-quart casserole or a long casserole. Sprinkle with chow mein noodles. Bake in 350° oven for 40 minutes or until bubbly, uncovered.
Place frozen hash browns in 9 x 13 dish. Mix 1/2 cup butter, soup, cheese and sour cream; place over hash browns. Crush corn flakes. Pour over top. Pour 1/2 cup butter over cornflakes. Bake at 350° for 45 minutes.
Place cabbage leaves in large pot of boiling water for about 3 minutes or until limp. Drain. Combine egg, milk, onions, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf. Fold in sides and roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook 7 to 9 hours.
Combine oil, sugar and eggs; add dry ingredients, then remaining ingredients. Mixture will be a heavy dough. Pour into a greased and floured tube pan. Bake 1 hour and 45 minutes at 325°. When done, leave in pan. Pour Buttermilk Sauce over cake and let cool completely in pan.
Saute onions and garlic for 2 to 3 minutes. Add to spinach. Layer spinach on bottom of well-greased pan (9-inch pie plate). Spread layer of cottage cheese over mixture. Repeat until all of spinach and cottage cheese is used up. Beat milk, Bisquick, eggs, lemon juice and pepper together until smooth. Pour over spinach mixture. Sprinkle with Parmesan cheese. Add nutmeg (if desired). Bake at 350° for 35 minutes. Cool 5 minutes before cutting.
Grease a 13 x 9 x 2-inch pan. Fill the bottom with pineapple and pour the pie filling on top of it. Don't mix them together. Pour cake mix over the top and top with butter squares. Bake at 350° for about a half hour or so.
Follow directions on bread roll box; let rise, then put raised dough in an 8 x 11-inch pan. Let rise again. Punch holes in it. Pour cream over top. Sprinkle sugar and cinnamon over top. Bake at 350° for about 35 to 40 minutes. Serve hot.
Mix first 8 ingredients well in quart jar. Mash eggs and cheese and add to mixture.
In saucepan, soften gelatin in blackberry juice and lemon juice. Bring to a rolling boil; continue to boil for 1 minute. Remove from heat; stir in the liquid sweetener. Put in hot sterile jars and seal. Grape juice may be used instead of blackberry juice.
Combine all ingredients and pour over meat loaf. Bake 1 hour at 350°. Enjoy.
Mix in boiler the cornstarch, strawberry jello, sugar and boiling water; let cool. Arrange the pint of berries in prepared and cooled crust. Pour cooled mixture over berries. Add Dream Whip before serving.
Cut the tops off the pepper; clean first, then blanche green peppers in large pan of water. Cook the rice as directed on box. Fry the bacon slices and crumble. Brown hamburger meat in large skillet; drain. Stir in tomato sauce, salt and pepper to taste. Then stir in the rice, bacon slices and add Worcestershire sauce to taste (2 tablespoons).
In large bowl combine mayonnaise, vinegar, dill, salt and pepper; add to macaroni, cucumber, tomatoes and onions. Toss to coat well. Cover; chill. Makes 6 cups.
Melt bars in microwave or on top of stove; melt with syrup. Cool. Cream butter and sugar. Add one egg at a time and blend well. Add sifted dry ingredients alternately with buttermilk. Add chocolate mixture and vanilla. Well-grease and flour a 12-cup Bundt pan and a 5 x 9-inch loaf pan. Fill Bundt pan just a little over 1/2 full; pour remainder in loaf pan. Bake at 325° for 1 hour. Cool and remove from pans. Serve with hot fudge sauce and ice cream.
Melt butter in hot milk. Pour over cracker crumbs; mix well. Add squash, seasoning and beaten eggs. Pour into baking dish and cook 20 to 30 minutes at 350°.
Put cheese in the pot. Put some milk in the pot, then the macaroni. Stir the mixture. When it's all done, you have something to eat.
In skillet, brown the meat; drain off fat. Add tomato sauce, water, garlic salt, pepper and basil. Cover; simmer 15 minutes, stirring occasionally. In a 2-quart casserole, layer half each macaroni, cottage cheese, shredded cheese and meat sauce. Repeat layers. Bake, uncovered, in 375° oven for 30 minutes. Makes 6 to 8 servings.
Mix oleo and graham cracker crumbs. Press in cake pan. Mix egg whites, sugar and oleo. Beat with mixer for 10 minutes.
Heat griddle to medium (340°). In shallow bowl or pie pan, combine all ingredients except margarine and bread. Mix well. Melt margarine on griddle. Dip bread in egg mixture, turning to coat both sides. Cook on griddle over medium heat about 4 minutes on each side or until golden brown. If desired, sprinkle with powdered sugar.
Cream together butter, brown sugar and white sugar. Add eggs, vanilla, flour, orange slices and pecans. Bake in a greased and floured 9 x 13 x 2-inch pan at 350° until done.
Brown meat, onions and green peppers. Drain. Add seasonings and water. Stir and cook over medium heat for 10 minutes or until meat is well seasoned. Place meat mixture in large stew pot with all other ingredients. Cook 1 1/2 hours. Season to taste! Makes 3 quarts.
In pot, melt the chocolate morsels, margarine and milk. In large bowl, mix the pecans and marshmallows. Pour chocolate mixture over nuts and marshmallows. Mix quickly. Put wax paper in bottom of pan. Cool 2 hours.
In a Dutch oven, cook meat, onion and garlic until meat is browned; drain off fat. Stir in water, undrained tomatoes and beef bouillon. Bring to a boil. Add carrot, sugar, basil and nutmeg. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are almost tender. Stir in zucchini, spinach and pasta. Cover and simmer 10 minutes more or until pasta is tender. Season with salt and pepper. Serve with grated Parmesan cheese and crusty Italian bread, if desired. Yield: 8 servings.
Mix together first 3 items. Add mandarin oranges and pineapple. Put in 9 x 12-inch dish and chill until firm.
In medium bowl toss meat cubes with flour to coat. In Dutch oven brown meat in hot oil. Add onion, paprika, salt, pepper and broth; mix well. Cover; simmer 1 1/2 hours or until meat is tender.
Cook and stir corn and garlic in margarine in a large saucepan over medium heat until tender. Add all of the remaining ingredients, except chips. Stir soup until heated thoroughly and the cheese is melted. Top individual servings with tortilla chips.
Boil chicken breasts; remove chicken from bone. Cut into bite-sized pieces. Pour French dressing over chicken and marinate overnight. The following day add celery and mayonnaise. Place in a baking dish and cover with Cheez Whiz. Bake at 350° for 30 minutes. Sprinkle can of onions on top and bake for 5 additional minutes.
Preheat oven to 350°. Place margarine in oblong cake pan (13 x 9-inches) and put in oven to melt. Remove pan from oven and sprinkle crumbs over melted butter. Mix together and then press with fork to form bottom layer. Drizzle condensed milk over graham cracker crumbs. Sprinkle chocolate chips and then coconut, then sprinkle chopped nuts. Bake for 25 minutes at 350°. Remove from oven. Let cool and cut into squares. May be frozen.
Put All-Bran and Shredded Wheat in a bowl and pour 1/2 cup boiling water over it; let stand. Cream together margarine, sugar and eggs. Combine dry ingredients (salt, baking powder, flour and baking soda). Slowly add dry ingredients to creamed mixture, then add buttermilk, moist cereal, dates and raisins. Blend well. Fill desired amount of muffin tins 3/4 full. Bake at 350° for 15 to 20 minutes. Excess batter will keep a few weeks or bake all muffins and freeze.
Grind the wafers or roll them into crumbs and put 1/2 of them in the bottom of your pan. Cream butter and sugar; add eggs, 1 at a time. Beat until smooth and creamy. Pour this mixture over the crumbs. Whip the whipping cream. Add the pineapple and pour over the first mixture. Cover with the rest of the crumbs and put in icebox overnight.
Brown hamburger; drain. Add tomato sauce, kidney beans, olives and cheese. Layer ingredients starting with the hamburger, beans, etc. Top with taco chips. Bake at 350° for 30 minutes.
Brown franks in hot fat in heavy skillet. Remove franks. Stir flour into remaining shortening, gradually add milk, stirring until thickened. Blend in salt, Worcestershire sauce and 1/2 cup cheese. Stir in drained beans and potatoes, arrange franks on top, cover and simmer 15 minutes. Sprinkle rest of cheese on top.
Dissolve jello in boiling water. Add applesauce. Chill until slightly thickened. Fold in pineapple and celery. Pour into 13 x 9-inch pan if you want to make squares for serving. (Serving from the pan is made easier by oiling the pan first.)
Brown hamburger and onion. Drain off grease. Add spaghetti sauce with 2 tablespoons sugar to hamburger. Simmer for 20 minutes. Cook macaroni and drain. Add hamburger and spaghetti sauce with macaroni. Mix Cheddar cheese with hamburger mixture. Bake in casserole dish at 325° for 30 minutes.
Whip Cool Whip, powdered sugar and cream cheese. Cover pie crust with mixture. Pour blueberry filling over the top. Refrigerate for several hours. (May use any type of pie filling.)
To Microwave: In medium microwave-safe bowl, stir together all ingredients. Cover with waxed paper; microwave on High 3 minutes or until hot and bubbling, stirring once during cooking. Serve with chicken nuggets, fish sticks, fried eggplant, zucchini sticks or onion rings.
Heat oven to 350°. In a medium bowl combine 1 1/2 cups of the brownie mix, graham cracker crumbs, sugar and melted margarine; mix well. Press into ungreased 9 x 13-inch baking dish.
Mix ground beef, spinach, onion, egg, bread crumbs, salt, pepper, parsley and half of the spaghetti sauce. Pack meat loaf mixture into a greased loaf pan. Bake at 350° for 1 hour. Remove from oven and let stand for 5 minutes. Meanwhile, heat the remaining sauce and serve on cooked rice or spaghetti.
Make pizza crust as directed on package. Brown Italian sausage in skillet and drain. When crust is ready, spread with greased hands onto a 12 x 18 x 1-inch well-greased cookie sheet. Mix together Ragu sauce and tomato sauce and spread on crust. Chop onion. Slice olives. Spread sausage on top of sauce. Drop on onions, olives and mushrooms. Sprinkle on Mozzarella cheese first, then Parmesan cheese, enough to cover lightly. Bake at 425° for 25 minutes or until cheese starts to brown.
In 9 X 13 pan, crumble angel food cake into bottom of pan. Pour prepared instant pudding over cake. Slice bananas and layer over pudding and cake. Slice strawberries and layer over bananas. Pour drained pineapple over strawberries. Top with Cool Whip and chill.
Drain shrimp. Rinse shrimp and drain again. Mix all ingredients together and enjoy!
Note: The spinach can be cooked or frozen but chop, thaw and squeeze dry and Swiss chard may be substituted.
Mix sugar, flour and vanilla flavoring. Add eggs, oil, apples and nuts; mix well. Grease tube pan. Bake at 325° for 1 hour. Remove from pan in about 5 or 10 minutes.
Mix sugar and margarine until creamy. Add eggs, one at a time. Mix soda, flour, salt and sour cream; add to sugar and margarine mixture. Add flavoring and mix well. Bake at 325° for 1 1/2 hours or 1 hour and 15 minutes, depending on oven.
Cream greetings and smiles thoroughly. Add handshake and hugs separately. Slowly stir in love. Sift sympathy and hospitality. Fold in carefully. Bake in a warm heart. Serve real often, at least 3 times a week.
Grind apples, oranges (with rind), lemon and cranberries. Mix with sugar and nuts; chill 2 hours. Heat pineapple juice and pour over raspberry jello and unflavored gelatin. Cool slightly. Pour jello mixture into fruit and pour into molds.
Sift first 4 ingredients together. Cream the butter with vanilla. Gradually add sugar. Cream well. Add eggs, one at a time. Beat well. Alternately add dry ingredients by fourths and buttermilk by thirds. Beat only until blended after each addition. Pour into greased and floured 9-inch pans. Bake at 350° for 30 minutes or until done. Frost with Chocolate Creamy Frosting.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes.
Layer ingredients in order and bake 1 hour at 325° to 350°. After 25 minutes, make slits in cake and continue baking.
Grind cranberries and whole orange. Add sugar to taste. Let stand while you chop celery. Add celery and chopped nuts. Mix orange jello with 3/4 cup water. Let firm around edges while stirring once in a while. When jello begins to firm, add mixture and chill until set.
Add jello to 2 1/2 cups boiling water. Mix and add 1 cup pineapple juice. Let jell and whip in cream cheese. Add Cool Whip and remaining ingredients.
Mix first 4 ingredients together. Beat well. Add sifted dry ingredients and mix well. Chill dough. Roll out and bake at 350° for 12 minutes or until turning brown.
Lemonade concentrate should be thawed and all other ingredients chilled. Combine water, grenadine syrup and lemonade concentrate. Add soda and carbonated water by slowly pouring down the side of the bowl or pitcher. Add ice cubes or ice ring. Garnish each serving with a lime slice and a maraschino cherry on a cocktail server, if desired. Makes 9 cups.
Grease 1-quart pan or dish. Peel and slice peaches. Place in pan. Mix flour, sugar, cinnamon and salt. Cut in butter. Spoon in dry ingredients over peaches. Bake at 450° for 20 to 25 minutes.
Cream shortening, margarine and sugar until fluffy. Add flour, milk and eggs, one at a time, beating after adding each egg. Add vanilla. Bake at 325° for 1 hour, then at 350° for 30 minutes.
Thaw lemonade; add 2 cans water. Thaw orange juice; add 2 cans water. Mix. Dissolve Jell-O in one cup hot water, then add to juices. When ready to serve, add ginger ale.
Add sugar, salt and vanilla to egg. Then add milk. Pour in unbaked pie shell. Sprinkle with nutmeg. Bake at 400° for 25 to 30 minutes.
Cream first 2 ingredients together until light and fluffy. Sift next 4 together and add alternately with other ingredients. Follow Solomon's advice for making a good boy in Proverbs 23:14. Add next 3 ingredients,	fold in beaten egg yolks and stiffly beaten egg whites carefully. Bake in a 9 x 13-inch pan at 350° for 35	to 40	minutes. Frost with Cream Cheese Frosting.
Beat and pour in unbaked frozen pie shell. Bake for 1 hour at 350°.
Cook hen in plenty of water. Let stand overnight, refrigerated. Cook the spaghetti in broth, then add the remaining ingredients. Make White Sauce.
Fry ground beef with taco seasoning; drain fat. Put taco meat on tortilla chip (individually). Sprinkle cheese over the top. You can put jalapeno pepper slices and olive slices on each or just one or the other. In oven, toast long enough for cheese to melt.
Cook onion and green pepper in butter until tender. Add remaining ingredients. Heat, stirring occasionally. Makes 2 or 3 servings.
Wash and drain kidney beans well. Chill, then pat dry. Mix all remaining ingredients and add beans, mixing well.
Boil the tea bags in 1 c. of water for 2-3 minutes. Then add all ingredients together and stir well. Put mixture in freezer. Let stand for 10 minutes before serving.
In an electric frypan, layer cabbage, onion, sliced potatoes and ground beef. Top this with 1 large can of tomato sauce; salt and pepper to taste. Cook covered for 1 hour at 350°.
Mix really good. Put 1 heaping tablespoonful on cookie sheet, 6 on a sheet. Bake at 350° for 10 to 12 minutes. Real soft until cooled down, then take off sheet. Place on wax paper to finish cooling.
Beat cream cheese until light and fluffy. Add Eagle Brand milk; blend thoroughly. Stir in lemon juice and vanilla. Turn in crust. Refrigerate for 2 to 3 hours or until firm. Top with chilled pie filling just before serving.
Cream first 3 ingredients in bowl until light and fluffy. Add egg; mix well. Stir in flour. Add vanilla; mix well. Shape into three 1-inch logs. Chill, covered, overnight. Cut into 1-inch slices. Place on greased cookie sheet. Bake at 350° for 10 minutes or until lightly browned. Yield: 24 servings.
Cover 6 slices of bread with chopped ham or bacon, then put 6 slices Velveeta cheese and another 6 slices of bread on top of that. Beat together eggs, milk and salt and pepper to suit taste. Pour over other ingredients in 9 x 13-inch pan. Top with corn flakes mixed with melted butter. Is best to make and let set 6 to 8 hours before baking. Bake at 350° for 1 hour.
Mix all and pour into unbaked 9-inch pie shell. Bake at 350° for 35 to 40 minutes or until browned and set.
Melt butter and chocolate squares in heavy saucepan over low heat; remove from heat. Combine sugar and flour; stir into chocolate mixture. Add eggs and mix thoroughly. Add salt, vanilla and pecans. Pour into 9-inch pie pan (buttered) and bake at 325° for 25 to 30 minutes. Filling should still be moist. Serve warm with whipped cream and cherries. Makes 8 servings.
Boil beans for 45 minutes or until tender and drain. Put in 4-quart crock-pot. Put all other ingredients in a saucepan and heat until all is mixed and dissolved. Pour into crock-pot. Stir and cook overnight on low.
Mix water and yeast. Mix sugar and butter. Combine all ingredients. Put in an airtight bowl in refrigerator. Dough is better when thoroughly cold or made the night before use. Grease muffin tins. Spoon in dough. Bake at 350° until brown.
Prepare pudding according to package directions. Fold Cool Whip into pudding. Layer in bowl pieces of cake, fruit, pudding, cake, fruit and pudding. You can top with Cool Whip, if desired.
Rub the inside of the salad bowl with the garlic clove. Tear lettuce into bite size pieces. Add to salad bowl. Break egg onto lettuce and toss. Add lemon juice and toss again.
In skillet, brown beef and onion in oil; stir to separate. Add soup and seasonings. Cook for 5 minutes; stir. Serve on buns. Makes 6 sandwiches.
In 3-quart saucepan, combine broccoli and water. Over high heat, heat to boiling. Reduce heat to low, cover and cook 8 minutes or until broccoli is tender-crisp. Stir occasionally; drain in colander.
Mix well and bake in buttered casserole for 1 hour at 375°.
Combine strawberries and sugar. Stir in sour cream, then fold in Cool Whip. Spoon into graham cracker crust and chill about 4 hours. Garnish with strawberries, if desired.
Cook the celery, beets, carrots and onions separately until they are very soft. Mash them very fine. Strain and add the lemon juice and rind and tomato juice. Add salt to taste, then put into jars and cook for 10 minutes.
Mix first 5 ingredients in saucepan. Stirring constantly, heat to boiling, and boil 5 minutes. Remove from heat. Add chocolate and stir until melted. Stir in vanilla and nuts. Spread into buttered 8-inch square pan. Chill until firm.
Combine and mix well all ingredients, except paprika. Spoon into a small casserole dish which has been slightly greased. Sprinkle with paprika. Bake at 350° for 20 minutes. Serve hot with assorted crackers. Serves 8 to 10.
Combine over hot, not boiling, water the butterscotch morsels, butter and water. Stir until morsels melt and mixture is smooth. Add nuts; stir well. Press into foil lined 8-inch square pan. Combine over hot, not boiling, water the semi-sweet morsels, corn syrup and water. Stir until morsels melt and mixture is smooth. Pour chocolate mixture evenly over butterscotch layer. Chill until firm, about 2 hours. Cut into 1-inch squares. Makes about 64 (1-inch) squares.