HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream brown sugar, oil and eggs, beating well after each egg addition. Sift together flour, salt and baking powder. Combine with creamed mixture. Add vanilla, nuts and chocolate chips. The dough will be very heavy. Spread in a greased 13 x 9-inch pan. Bake at 350° for 35 minutes. Cut into squares when partially cooled.
Put oil in 6-quart pot. Place onions on the floor of the pot. Put the beef over the raw onions. The beef could be frozen. Add the seasonings, garlic cloves, Bovril and pepper. Put on very low fire; simmer for a couple of hours. Keep cover on.
Cover apricots with warm water and soak for 30 minutes. Drain and cut with scissors into 1/4 inch pieces. Mix together sugar, butter and egg. Stir in water and orange juice. Sift together flour, baking powder, salt and blend in. Add nuts and apricots. Pour into glass bread pan. Let stand for about 20 minutes. Bake at 350 degrees for about an hour.
Combine sugar, water and corn syrup. Slowly bring to a boil and cook until it forms a soft ball when dropped in cold water. Beat egg whites with the cream of tartar. Slowly add syrup and beat until firm. Add vanilla and nuts. Drop from a teaspoon onto waxed paper.
Preheat oven to 350°. Melt butter ("I do it in the microwave"). Add flour and powdered sugar. Mix well and press into the bottom of a greased 8 x 8-inch pan. There is no need to have the crust come up the sides. Bake 20 minutes.
Heat oven to 350°. Grease cookie sheet; mix all ingredients thoroughly. Shape mixture into 1-inch balls. Bake 20 to 25 minutes or until brown. Immediately remove from pan and serve warm.
Spray 9 x 13-inch pan or glass baking dish with Pam. Combine all ingredients except crackers and butter. Pour into dish. Crush crackers and toss with butter. Sprinkle crumbs over vegetables. Bake at 300° for 30 minutes. Serves 8.
Open tubes of biscuits. Separate and cut each into four pieces. Roll each piece in sugar and cinnamon. Place in 9 x 13-inch pan, keeping tightly packed. Melt butter; add brown sugar and ice cream. Pour over biscuits and bake at 375° for 20 minutes.
Cook and slice ham. Boil asparagus for a few minutes. Layer ham on bottom of greased pan. Layer asparagus over ham. Pour over butter and sprinkle with cheese, pepper and salt. Bake in preheated 450° oven for about 10 to 15 minutes or until cheese is melted.
Combine apple with the lemon juice, sweetener, vinegar, dry mustard and paprika. Make sure that apple is coated with lemon juice which will prevent browning. Toss in celery. Good accompaniment to cottage cheese.
Cook squash and onion together until tender; drain off liquid and mash. Beat together eggs and milk; add to squash. Mix cheese, margarine and cracker crumbs. Add 1/2 of this to squash mixture; pour into buttered casserole dish. Sprinkle remaining crumb mixture on top. Bake for 20 to 30 minutes at 400°. Serves 6 to 8.
Cook pasta to desired doneness. Drain and set aside. In a small bowl, mix the yogurt and orange juice concentrate. In a large bowl, combine the fruit. Add the yogurt mixture and pasta; toss to coat. Cover and chill thoroughly. Toss gently before serving. Refrigerate leftovers.
Cream together shortening and sugar until fluffy. Add egg and vanilla and beat well.	Add all other ingredients and blend well. Drop level teaspoon of dough onto greased cookie sheet. Press cookies lightly with fork. Bake in 350° oven for 10 to 15 minutes. Makes 3 dozen.
Open a box of your favorite frozen fried chicken; follow directions on box. Open 3 cans of your favorite canned vegetables. Put each can in separate bowl. Add 1 teaspoon butter to each bowl. Put vegetables in microwave. Cook according to directions. When microwave beeps, remove vegetables; place on table. Have 1 large can of fruit, already opened and chilled. When chicken and vegetables are done, put all food on table including bought rolls and chilled fruit. Holler "Come and get it." When family gets to the table, ask "God's Blessing." Eat; be merry.
Cut candied fruits in small pieces. Cream butter and sugar until thoroughly blended. Add well beaten egg yolks to butter and sugar mixture. When well mixed, add the whites which have been well beaten. Sift, one half the flour over the fruit. Mix fruit, nuts, and 1 c. flour in a separate bowl and set aside. Cover the pans with several thickness of waxed paper so the tops of the cake will be kept dry.
Mix cream cheese, Cool Whip and powdered sugar until creamy. Put in pie crust and refrigerate. Melt margarine. Add nuts and coconut. Cook until brown or slightly toasted. Cool and cover top of pies with pecan mixture. Drizzle caramel topping over pies. Keep refrigerated.
Cut lengthwise. Scoop out potato, leaving 1/8-inch shell. Combine potato, 1 cup cheese, salad dressing, milk, egg and seasonings. Beat well until fluffy. Fill shells. Top with remaining cheese, onion and bacon. Bake at 350° for 15 minutes until hot.
Beat oranges, oil and eggs until oranges are mashed up. Gradually add cake mix, stirring well until blended. Bake in 3 layers at 350°. Frost with icing. Keep in refrigerator. Good when baked the day before serving.
Mix and drink 2 ounces daily with supper or before bedtime. Helps you to sleep sound and relieves sore joints and pain. Also helps digestive system; some call this a cure-all. You may want to consume this twice a day at the beginning.
Mix dry pudding mix with pineapple in medium-large bowl. Add Cool Whip and marshmallows. Mix well and chill before serving. Keep refrigerated. Serves 8 to 10.
Pour water into mixing bowl; add flour, cake mix and peanut butter. Mix on low speed with flat paddle for 2 minutes or until well combined. Scrape bowl and paddle several times while mixing. Using a #40 scoop, portion batter onto greased sheet pan 1 1/2 inches apart. Flatten with tines of a fork. Dip scoop in hot water occasionally to prevent sticking. Bake in 375° oven for approximately 12 to 15 minutes. Cool. Store covered. Makes 6 1/2 dozen or 40 scoops.
Preheat oven to 400°. Lightly oil 10-inch pie plate or quiche dish. Cook broccoli until almost tender and drain. Toss together first 4 ingredients and put in pie plate. Put remaining ingredients in blender and whirl until smooth. Pour over vegetables in dish. Bake at 400° for 35 to 40 minutes. Let stand 5 minutes before serving.
Rinse chicken and place in resealable plastic bag. In small bowl, combine lemon juice, oil, tarragon and garlic salt. Blend well. Pour marinade over chicken. Seal bag and refrigerate 30 to 45 minutes or overnight. Drain chicken; reserve marinade.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Combine dry ingredients and then blend this with the egg mixture. Add nuts. Divide batter into two greased loaf pans. Bake at 325° for 1 hour.
Roll out one package of dough in a greased 13 x 9 x 2-inch pan. Mix together at high speed the cream cheese, sugar, eggs and vanilla. Spread over dough in pan. Cut remaining dough into 1/4-inch slices and place on top of cream cheese mixture. Bake at 375° for 45 to 50 minutes.
Brown ground beef; drain grease. Add onions and cook about 3 minutes. Add tomato sauce, tomato juice, chili powder, beans, potatoes and garlic. Cook covered about 2 hours. Add salt and pepper to taste. Add Texas Pete.
Use equal parts of marshmallow cream and Cool Whip. Mix with electric mixer. Dip fruits of your choice.
Boil lima beans and whole onion until beans are tender. Drain; chop onion and return to beans. Add green pepper, celery and tomato sauce. Mix and pour into casserole. Top with raw bacon slices. Bake uncovered at 350° for 20 to 30 minutes, watching that bacon does not burn. Serves 4 (can be doubled).
Combine all in large casserole. Mix well. Bake 20 minutes in a 350° oven.
Mix boiling water and Jell-O. When cool, add remaining ingredients. Pour half of mixture into dish, let set until firm and then spread with 1 carton sour cream. Add remaining Jell-O mixture. Let set until firm.
Mix all ingredients in large bowl. If too moist, add more crackers until you are able to pat into loaf and remains together. Place in baking dish. Bake in oven at 350° for about 35 to 45 minutes on lower rack. Remove from oven and drain 1/2 of drippings from dish. Spread about 1/2 cup of ketchup on the top of the meat loaf and return to the oven and bake an additional 10 to 15 minutes. Check meat loaf by slicing and removing middle slice. If red in middle return to oven for additional 5 to 10 minutes.
Boil water and raisins together for 5 minutes; cool. Mix together all other ingredients; pour into greased loaf pan. Bake at 350° for 1 hour.
Fry bacon until crisp. Add peppers and onion, cook until brown. Add tomato sauce, water, sugar, salt and peppers; simmer 5 minutes. Add rice, mix well. Pour into well-greased casserole. Bake at 375° for 20 minutes or until top bubbles.
Salt and pepper meat and roll in flour. Brown in cooking oil on all sides. Place vegetables in bottom of crock-pot. Prepare the dry soup mix according to package directions and pour in pot. Add 2 more cups of water. Put browned venison on top of all and cook for 4 to 5 hours on high. Serves 3 to 4.
Cream sugars with softened butter (oleo). Add egg and vanilla. Beat. Mix in dry ingredients. Stir in chocolate chips or raisins. Drop by spoonful on ungreased cookie sheet. Bake in a 350° oven until lightly browned, about 10 minutes.
Preheat oven to 350°. In a small, heavy saucepan, melt the chocolate and 1 stick of butter over low heat, stirring until mixture is smooth. Cool completely. In a large bowl with electric mixer, cream together remaining 1 stick of butter and the sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and the chocolate mixture. Add the flour and a pinch of salt, stirring until mixture is blended well. Stir in walnuts. Pour into buttered and floured 13 x 9 x 2-inch pan, smoothing top. Bake in preheated oven for 30 to 40 minutes, or until pulls away slightly from sides of pan. Serves 12.
Bring chicken breasts, garlic powder, salt and pepper to a boil and reduce heat to simmer for 1 1/2 to 2 hours. Cook vegetables per directions on package.
Mix margarine with crumbs and press into bottom of a 7-inch spring-form pan. Set aside. Into blender, add cream cheese and next 8 ingredients, blending until smooth. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until set. Let cool in pan. Cover and chill 8 hours. Garnish with chocolate curls, if desired. Serves 12.
Preheat oven to 325°. Cream the butter; add sugar and cream together until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Sift together the flour, salt and soda. Gradually add flour mixture to butter-sugar-egg mixture; beat continuously. Blend in sour cream. Add flavors, one at a time, and blend well. Turn batter into greased pan and bake for 1 1/2 hours or until cake springs up to touch.
Line pie shell with cheese slices. Layer lobster over cheese. Combine cream, eggs, seasonings and flour in bowl; mix well with wire whisk. Add butter and sherry. Pour into pie shell. Bake at 375° for 40 minutes or until top is brown and center is set. Let stand for 20 minutes before serving. Makes 6 servings.
Mix sugar, flour and eggs together. Blend well. Add milk, butter, coconut and vanilla. Mix well and pour into 2 well-greased pie pans. Bake at 350° until golden brown.
Cook onions and green pepper in butter in large frypan until onions are transparent. Add beef; stir until browned. Add soup, catsup, salt and pepper; simmer for 8 minutes, stirring occasionally. Blend milk, cream cheese and lemon juice; add garlic salt and Worcestershire sauce. Cook noodles according to package directions; drain. Add cream cheese mixture to noodles. Spread noodle mixture in 8 x 12-inch baking dish. Pour beef sauce on top; sprinkle with cheese. Bake in 350° oven for 30 minutes.
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. In a blender or food processor, process the tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon 1/2 into a greased 9 x 13 x 2 inch baking dish. Top with 1/2 of the cheese. Repeat layers. Bake uncovered at 350° for 30 minutes, or until cheese is melted. Serve hot with chips.
Sift together flour, sugar, cocoa and soda. Then mix with remaining ingredients. Pour into 9 x 13-inch pan; bake at 350° for 25 to 30 minutes.
Coat pan with vegetable cooking spray. Saute green onions and peppers until tender. Add shrimp; let simmer until shrimp turns red. Combine remaining ingredients. Pour over shrimp and simmer until mixture thickens.
Put crackers in a plastic bag. Mix all remaining ingredients and pour over crackers. Shake bag to coat crackers; let stand several hours or overnight. Store in airtight container.
Mix wet ingredients, except syrup. Add cake mix and pudding. Beat 3 minutes. Pour 1/2 of batter into a greased and floured tube pan. Add chocolate to other half of batter; mix. Pour over first half and bake one hour at 350°. Poke holes in cake and pour thin frosting over it. Let stand 30 minutes.
Heat oven to 450°. Generously grease 6 (5 ounce) custard cups. Beat eggs slightly. Beat in flour, milk and salt just until smooth (do not overbeat). Fill custard cups about 1/2 full. Sprinkle top of batter with cheese. Bake for 20 minutes. Decrease oven temperature to 350° and bake 20 minutes longer. Immediately remove from cups and serve. Yields 6 popovers.
Crust: Mix 1/2 cup sugar, melted margarine and graham crackers; press into pan.
Cook meat and onion for 5 minutes. Add other ingredients, mix well and simmer slowly for 45 minutes, partially covered.
Place chicken in baking dish. Mix remaining ingredients and pour over chicken. Bake at 350° for an hour or until chicken is tender. Serves 4 to 6.
Drain fruit cocktail; reserve liquid. Prepare Stove Top stuffing according to directions, except use reserved liquid as part of required water (I also omit the butter; lower fat, 1/2 calories). Mix 1/2 of the fruit into the stuffing. Place stuffing in an 8 x 8-inch or 9 x 9-inch pan. Top with chicken breast. Salt and pepper to taste. Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes. Top chicken with remaining fruit. Bake another 5 to 10 minutes until fruit is hot. (Low-fat, low calorie.)
Line an 8 x 8-inch glass pan with cream. Then layer strawberries. Next, top with crushed vanilla wafers. Repeat layers until pan is full. Freeze one hour. Cut into squares to serve.
Brown beef in butter and stir in rice. Add chopped onion to tomatoes and cook while beef is browning, also salt and sugar. Cover, after putting all together, and simmer for 45 minutes or until rice is tender. Add more water.
Clean tomatoes, peppers and onion. Cut up each. Salt and pepper to taste. Toss. Use vinegar and oil as dressing to taste.
Top with a few patty size pieces of butter. Bake at 425° until fork goes through apples easily.
Break head of lettuce in large salad bowl (a clear glass bowl or baking dish is attractive!). Add in layers: celery, green pepper and green onions, all chopped. Add can of tiny English peas (drained), then can of water chestnuts (drained), if desired. Cover this with a layer of mayonnaise, about 2 cups that has been whipped to spreading consistency. Cover this with a layer of grated Parmesan (in can) cheese. Sprinkle with 1 teaspoon sugar, if desired. Cover with Saran Wrap and let set in refrigerator overnight or at least several hours. Before serving, add bacon bits on top. Toss salad gently and serve. Tantalizes the taste buds!
Shape meat into patties, flour on both sides and fry in enough oil to brown. When patties are brown, place in a 9 x 12-inch baking dish. Cover the meat with the spaghetti sauce; spread Mozzarella on top, then sprinkle the Parmesan cheese on top. Bake at 300° for 30 minutes or until cheese is melted. Use paprika for color.
Heat oil in a large skillet. Add chicken pieces, brown and set aside. Add onion, green pepper and garlic; cook until onion is tender. Force Italian plum tomatoes through a strainer. Add tomato liquid, parsley, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes; stir occasionally.
Mix all ingredients and put into buttered dish. Bake at 350° for 35 minutes.
Prepare cake by directions on box, then line 2 cookie sheet pans with aluminum foil. Divide cake mixture equally into pans. Bake at 350° for 15 minutes. Invert onto towel sprinkled with powdered sugar. While cake is still warm, roll up into a roll. When cake is cooled, unroll and fill with blueberry pie filling. Roll back up. This can be topped with Cool Whip, if desired.
Mix cream cheese with 1 cup sugar with a fork. Add eggs and vanilla; beat with electric mixer until it turns white. Fill the cupcakes 2/3 full. Use foil cupcake papers in muffin pan. Bake 40 minutes at 300°. Cool 5 minutes. Mix sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla. Spoon on top of center of cupcakes, then drop a teaspoon of strawberry preserves or jelly on top of center. Comstock canned pie fillings may be used instead of preserves or jelly. Put back in oven for 5 minutes. Let cool, then put in refrigerator. Makes 24 cupcakes.
Cream butter and sugar. Add eggs, one at a time, beating thoroughly after each addition. Sift together flour, baking powder and salt. Mix sour cream with all flavoring and apricot brandy. Add flour mixture and sour cream mixture alternately to butter mixture. Bake in a greased and floured 10-inch Bundt pan at 325° until a toothpick comes out clean (1 to 1 1/4 hours).
Preheat oven to 350°. Grease 10-inch tube pan; dust pan with flour. Cream butter in bowl. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time. Beat well after each addition. Sift flour and baking powder together into separate bowl. Alternately add flour mixture and chocolate syrup to butter mixture. Add nuts and vanilla. Pour batter into prepared pan. Bake for 50 to 60 minutes. Turn pan upside down on wire rack. Cool cake in pan. This moist cake needs no frosting.
Bring to a boil. Boil until it begins to thicken. Add coconut or flavoring.
Brown hamburger and onions. Add soup, green chilies, taco sauce and tomatoes with green chilies. Put in casserole dish; top with chips and cheese. Bake at 350° for 30 minutes.
Break up lettuce, cheese and nacho chips. Mix together. Cut up tomato into small wedges. Top with dressing. Put tomato and dressing in just before serving.
Beat egg whites and cream of tarter until fluffy. Gradually add sugar and vanilla, beating until stiff and glossy. Spoon onto pie. Bake in 400° oven until golden brown (approximately 10 minutes).
Mix cream cheese, 2 sticks oleo and flour. Shape into small muffin tins and bake at 350° for 15 minutes.
Drain a can of jalapeno chiles. Cut lengthwise. Remove veins, seeds and stems. Stuff halves with any of the following:
Dissolve bouillon cube in boiling water; set aside. Melt 1 tablespoon butter over low heat. Add almonds and saute until golden brown. Set aside.
Add the bananas, sugar and cream to the oranges and lemons. Mix all together and pour into freezer can; finish filling can with milk. Makes 1 gallon.
Peel and slice apples. Put sliced apples in a greased 8-inch square pan. Blend flour, oats, cinnamon, nutmeg, butter and brown sugar together until crumbly. Spread over apples. Bake 35 minutes at 350° until topping is golden brown. Put a great big blop of ice cream on top when you serve it.
Crush cookies, reserving 1/2 cup. Press remaining cookies into 9 x 13-inch pan. Drizzle melted margarine over the crushed cookies. Refrigerate for 1 hour. Place cream cheese and confectioners sugar into a deep bowl. Mix at medium speed until creamy. Blend in 1 container Cool Whip. Spread over cookie crumbs. Refrigerate for 1 hour. Prepare pudding with 3 1/2 cups cold milk; spread over cream cheese layer. Refrigerate 1 hour.
Drain pineapple and oranges. Combine remaining ingredients. Fold in yogurt and chill. Makes 4 to 6 servings.
Shred cabbage in very thin strands. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerate for 1 hour or more. Mix sour cream, mayonnaise, dry mustard and salt. Add peppers to sour cream mixture. Add celery seed at this time. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more. Yield: 6 servings. Carbohydrate 10 g, protein 2 g, fat 10 g, calories 130.
Put all ingredients except butter into a bowl. Beat with a rotary beater or an electric mixer. Batter will be very thin. Melt butter in 9 x 13-inch baking pan. When butter is melted, add about half of it to batter, leaving remaining butter in pan. Pour batter over hot butter in pan and bake at 375° for 30 minutes. Will puff up while baking. Good served with syrup, jam, jelly or honey. Cut into squares to serve.
Heat marshmallows and milk in heavy pan and stir until melted. Pour over Jell-O and stir until dissolved, then add cream cheese and beat with electric mixer until smooth. Stir in pineapple and let cool. Blend in Dream Whip and nuts and refrigerate for a few hours or overnight.
Boil vegetables and drain. Mix all ingredients except crackers and butter. Sprinkle crackers and vegetables in casserole dish, then slice butter on top of crackers and bake at 350° for 20 minutes.
Cream butter with sugar; add eggs. Add dry ingredients alternately with sour cream and vanilla. Fold in cherries and nuts. (Don't chop nuts or cherries.) Bake in floured and greased tube pan for 1 hour and 15 minutes in 350° oven. Test with toothpick before removing from oven.
Mix first 5 ingredients by hand (do not use mixer). Fold in 1 large Cool Whip. Refrigerate at least 2 hours.
In 2-quart saucepan, heat soup and broccoli until broccoli is thawed, then in skillet, in 1 tablespoon oil, cook carrots and onion until lightly browned. Reduce heat; stir in 1/4 cup water. Simmer for 15 minutes, covered, until vegetables are very tender; remove to a bowl.
Preheat oven to 350 degrees. Grease a 13 X 9 X 2 inch pan. Combine all ingredients, mix. Pour into pan. Bake 1 hour. Recipe can be halved easily. Cut in squares to serve.
Heat oven to 350°. Spread pie filling evenly over 13 x 9-inch pan. Sprinkle pineapple over pie filling, then the dry cake mix. Top with coconut and nuts. Cover with foil; bake 20 minutes. Uncover and bake 20 minutes longer.
Brown beef and onion. Drain off fat and add hot dogs. Add remaining ingredients except cheese and buns. Cover and simmer 30 minutes. Spoon onto toasted hamburger bun bottoms. Top with cheese. Place under broiler until cheese is melted. Replace top half of bun and serve.
Make marinade in plastic bag with soy sauce, water, onion flakes and parsley. Add scored steak to bag. Secure and marinate in refrigerator at least 2 hours, turning once or twice. Broil on hot grill.
Prepare cake mix and bake in 13 x 9-inch pan. Cool. Drain cherries, reserving syrup. In saucepan, blend 1/4 cup sugar and cornstarch; gradually add cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and boils. Remove from heat; stir in wine and cherries. Beat cream cheese, 1/4 cup sugar, milk and vanilla until fluffy. Cut cake in squares. Top each square with a mound of cream cheese mixture. Serve warm cherry sauce over all.
Use all sweetened juices or add some sugar. Use cherry Kool-Aid to get right color of red, using a little at a time until you reach desired color.
Cook bacon until crisp; set aside. Add next 7 ingredients to bacon drippings and cook 10 minutes over medium heat. Turn cabbage once. Add sausage; cover and cook another 5 minutes or until sausage is heated. Sprinkle bacon in and serve.
Cream oil and sugar. Add eggs, one at a time, beating after each. Alternate flour and apples. Add pecans last. Pour into greased pan and bake 1 hour and 15 minutes at 350°.
Mix yeast and 1/4 cup warm water. Put shortening in large bowl. Add sugar and hot water; stir until shortening is melted. Add yeast and egg. Blend in flour and place in refrigerator. Will keep 3 to 4 days.