HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add egg and vanilla. Mix. Sift flour and other dry spices. Add to first mixture. Then add oatmeal, wheat germ and raisins. Drop by teaspoonfuls on greased baking sheet. (I make each cookie more than 1 teaspoon.) Bake 15 minutes at 350° or until they look and feel cooked enough. Don't dry out.
Blend and mix well all ingredients. Pour into unbaked pie shell. Bake 45 minutes between 300° and 350°.
Peel ripe banana; cut in half and freeze. Cut the banana into 3 or 4 pieces. Put the ice cubes in blender on lowest speed to chop up the ice. Add the pieces of frozen banana and allow them to be chopped up. Add the milk, flavoring and sugar substitute and blend for a few seconds to mix. Pour in a glass and serve.
Preheat oven to 350. Divide bread dough into two halves. Roll each half out to form a rectangle. Mix first 7 ingredients together and spread evenly over the dough. then layer the onion, pepperoni and mushrooms, or any other ingredients that you like. Top with Mozzarella cheese. Fold dough over and pinch together. Then brush with egg whites. Bake for 30-40 minutes.
Combine and press graham cracker mixture into a 9 x 13-inch pan. Place strawberries, sugar, lemon juice, salt and egg whites in a large mixing bowl. Mix at high speed for 15 minutes. Beat whipping cream until fluffy and gently add to strawberry mixture. Stir in powdered sugar and vanilla. Combine strawberry and whipping cream mixture. Spread on top of graham cracker crust. Freeze.
Let cheese stand at room temperature until soft. Add flour and seasonings and mix well. Pinch off small amount; work into thin circle and press around olive. Bake on greased sheet at 400° for 10 minutes.
Melt all in double boiler over hot water. Add 1 box of powdered sugar and beat until smooth. Frost immediately.
Mix together cake mix, eggs and applesauce. Add zucchini and mix well. Pour into greased and floured 9 x 13-inch cake pan and bake 35 to 40 minutes at 350° until toothpick comes out clean.
In a large skillet or wok, melt butter over high heat. Add olive oil and garlic; stir for 1 minute. Add onion and stir 3 minutes. Add broccoli and red pepper; cook for 4 minutes. Sprinkle with parsley, thyme, salt and pepper. Stir and serve at once. Serves 4 or 5.
Bring to boil 1 cup of water, margarine and onions; add broccoli and cook until thawed. When this comes to a boil, remove from heat and add 1 cup Minute rice. Let stand 5 minutes. Stir in jar of cheese and cream of celery soup. Bake in greased casserole dish for 30 to 40 minutes at 350°.
Sift flour and salt together. With a pastry blender, cut the shortening into the flour until it resembles coarse crumbs.
Mix sugar, salt, cornstarch and flour together in top of double boiler. Mix milk and beaten egg and add to dry ingredients. Cook until thick. Remove from heat. Cool. Add pineapple and pour into baked pie shell.
Chop tomatoes in colander. Pour boiling water; let drain. Food process apples on chop after peeled and cored. Cook 1 hour in enameled pan. Then hot seal in jars; 1 quart makes one 8-inch pie. Can also be used in cookies and fruit cake. A 70 year old goodie.
Mix peanut butter, margarine and powdered sugar. Stir in Rice Krispies. Shape into small balls. Refrigerate 2 hours or overnight. Dip each ball with toothpick into chocolate that has been melted with Crisco. Roll in crushed walnuts. Makes 6 dozen.
Dissolve jello in juices from cherries and pineapple, heated. Add colas, cherries, pineapple and nuts. Grate frozen cheese over top (gives appearance of snow). Refrigerate and congeal. Serves 10.
Combine three or more fruits that look and taste well together. Usually have one very colorful fruit and one outstanding flavor. Don't let them fight.
Put all ingredients into a pan and bring to boil. Cook for 4 minutes. Put in small canning jars. Great gift to give at the holidays. Good on toast, biscuits or with cream cheese.
Mix soup with 1 can water. Stir in next 4 ingredients and put in buttered 2-quart casserole or baking dish. Cover and bake in moderate oven at 350° about 1 hour. Sprinkle with paprika and parsley. Makes 4 to 6 servings.
Mix lemonade powder with water. Add orange juice and pineapple juice. Chill well. Just before serving, add Sprite. May be garnished with dips of sherbet or an ice ring. Serves over 100.
Saute the onion until translucent. Mix in paprika. Add chicken. Cover and let it cook slowly. A spoonful of water can be added to prevent burning. When chicken is done, add salt and 1/2 pint of sour cream. Do not let sour cream boil. Serve over boiled noodles.
Sift together and mix thoroughly in a large bowl the first 6 ingredients. Combine and stir into dry ingredients the rest of the ingredients only until the mixture is well moistened. Pour into a greased 9-inch square pan and bake at 350° for 30 minutes. Cool before cutting. This is one of my family's favorites! I have to double the recipe if I get any!
Combine vinegar, sugar, mustard, salt and garlic in blender. Add oil very slowly, with blender at slow speed. Add poppy seed. To get a thick dressing that will not separate easily, take your time and add the oil very slowly.
Heat oven to 350°. Put chicken in pan. Pour sweet and sour dressing over chicken and mix water in bottom of pan with dressing. Then sprinkle Mrs. Dash on top of chicken and cook for hour or until done.
Sift flour and salt into bowl. Make a well in the center and place eggs and water in well. Blend by hand until a ball forms. If too dry, add more water. Place on floured board and knead until smooth and elastic. Cover with bowl and let rest 20 minutes.
Melt oleo, mix in crumbs, pecans, coconut, sugar and vanilla. Add peanut butter, mixing well. Roll in walnut size balls, place on wax paper; melt chocolate bits and paraffin over hot water. Dip balls in mixture and place back on wax paper. Makes 6 dozen.
Press rolls into jello roll	pan. Bake for 10 to 13 minutes at	325°. Spread cream cheese mixture over dough and sprinkle veggies and cheese on top. Cut into squares.
Heat pineapple and juice to boiling. Remove from heat. Stir in Jell-O. Let set until thick as egg whites. Blend the cream cheese well. Fold into whipped cream. Fold this into Jell-O. Pour into a cold dish. I also like to add 1 cup of white grapes.
Combine ingredients. Add flour until you're able to drop the dough so it makes a drop cookie. Grease cookie sheet and preheat oven to 400°. Let cookies cook for 10 to 12 minutes.
Combine tomato sauce, water, onions, green peppers, salt, sugar, mustard and pepper in saucepan. Cover and bring to full boil. Stir in rice. Remove from heat and let stand 5 minutes, covered. Stir with fork.
Mix all ingredients in large mixing bowl. Grease and flour a 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Remove from oven and cool completely before icing.
Layer pineapple, cherries, cake mix, oleo and pecans in 9 x 13-inch pan. Bake at 400° to 425° until top is brown.
Combine all ingredients, tossing to mix well. Serves 4 to 5 people.
Combine all ingredients, except almond extract, in 2-quart microproof bowl. Cover with plastic wrap. Cook 13 minutes or until berries pop. Stir in almond extract. Let stand until cool. Cover and refrigerate.
Unroll crescent wedges and place in pizza pan. Shape. Bake crust at 375° for 8 to 9 minutes. Cool at least 10 minutes. Mix remaining ingredients and spread over crust. Add any vegetables you wish: celery, broccoli, cauliflower, carrots, peppers, etc. Better to chill an hour before eating.
Brown ground beef. Drain off fat. Add other ingredients. Bring to boil. Simmer 30 to 60 minutes or more. Makes 2 quarts.
Mix and fold in 8 ounces Cool Whip. Pour into a graham cracker pie crust. Refrigerate. Makes 2 pies.
Mix first 5 ingredients together. Season to taste. Butter buns and fill with mixture. Wrap in waxed paper. Place in oven at 250° for 20 minutes, or until cheese melts.
Melt chips and margarine. Mix in peanut butter. Add mixture to Chex cereal (in a large bowl). Toss until well coated. Put in a large container that has a lid on it. I put about 1/3 of the Chex in the bowl and add some powdered sugar. Stir or shake until Chex are coated with powdered sugar (remove from bowl). Keep adding powdered sugar to each new 1/3 that you put in the bowl. Lay out some wax paper and separate each Chex and lay on the wax paper until hardened. Yummy!
Peel eggs and cut down	center. Remove yolks and mash with fork. Add mayonnaise, mustard, vinegar and relish until mixture forms a smooth paste. Add	salt and pepper to taste. Fill egg whites with yolk mixture. Top with paprika. Refrigerate for 1 hour before serving.
Combine sugar, flour and cornmeal; toss lightly with a fork. Add rest of ingredients and mix well. Pour into pie shell and bake at 350° for 45 minutes.
Mix dressing of oil, vinegar and spices. Add black bean mixture (first 8 ingredients). Correct for more herbs or cumin if needed. Chill. Really delicious; you might want more vinegar too.
Put in iron skillet with small amount of milk to mix. Cook, adding rest of milk. Heat until thick. Remove from heat; add vanilla. Pour in baked pie shell.
You will also need 1 new flowerpot with 8-inch diameter at top and 1 new garden hand spade.
Brown ground beef and onion until done. Drain fat. In large casserole dish, layer half of cabbage, half of ground beef and half can of tomato sauce. Repeat layer. Press down into dish. Cover and bake 1 hour at 350°.
Mix all ingredients. Pour over chicken. Bake at 350° for 1 1/2 hours.
Combine and stir until moistened. Grease and flour a loaf pan. Bake	45 minutes in a 375° oven or until crust is brown. This bread is wonderful when served under beef stew or with your favorite soup.
Bake cake according to directions, using a little less water. Bake in bread pan. Cool. Cut in half lengthwise. Cut ice cream block same way, 1 to 1 1/2-inches thick.
Brown ground beef and onion. Drain. Add cracker crumbs, catsup and 57 sauce to ground beef. Add 1 cup water, chili mix, seasonings and beans. Simmer for 35 minutes. Serve over cooked rice.
Mix together in a bowl and place in freezer. Stir occasionally to keep from freezing solid. When very slushy, remove from freezer and add 2 liters of Sprite or 7-Up. Stir. Makes around a gallon.
Mix sour cream and juice of pineapple and cherries. Alternately, add all ingredients finishing with sour cream mixture. Refrigerate overnight.
In a small bowl, combine thyme, salt, garlic powder, tarragon, black pepper, bay leaf, wine, water and oil. Prick all sides of chicken with fork tines. Place in a shallow non-metallic tight fitting container. Marinade torn pieces, cover to coat completely. Cover and refrigerate 6 to 8 hours. Remove chickens from marinade. Barbecue, bake or fry chicken, basting occasionally with marinade until cooked through, 45 to 60 minutes. Yields 4 servings.
Place all ingredients in blender and mix. Place in container and place in freezer. Add mixer (half and half, ginger ale), when serving.
In skillet over medium heat, brown chops in hot oil with onions, about 10 minutes or until brown on both sides. Pour off fat. Stir in soup and milk. Cover and simmer for 10 minutes or until chops are tender. Serve over egg noodles. Serves 6.
Mix well. Bake in 2-quart casserole for 1 1/2 hours at 350°.
Place dry ingredients together in large bowl. Make a hole. Put in wet ingredients. Add nuts. Mix well until you get dry ingredients wet. Put in two pans. Grease and flour pans. Bake 1 hour at 350°.
Mix all ingredients together until all blended. Cover and refrigerate approximately 4 hours. (Options: Orange jello and mandarin oranges.)
Mix salt and pepper with flour. Dredge chicken in flour; place on greased baking dish and bake for 45 minutes in 325° oven. Mix orange juice, margarine, ginger and soy sauce; stir well. Brush over hot chicken as soon as it's done. Return to oven and bake another 10 minutes, or until lightly browned.
Salt and pepper beef. Brown beef in pan sprayed with nonstick spray. Add stewed tomatoes and bouillon cube. Stir in mushrooms and celery. Cover and simmer 1 hour. Add potatoes, onion, carrots and remaining seasonings. Continue cooking for another hour or until meat is tender. Combine cornstarch with small amount of water, add to stew. Serves 5.
Cook frozen broccolets according to package directions; drain. Place broccolets in buttered baking dish, 8 1/2 x 8 1/2 x 2-inches. In separate bowl, stir together soup and grated cheese. Gradually add mayonnaise, milk and beaten egg to soup mixture, stirring until well blended. Pour over broccolets. Combine bread crumbs and melted butter; sprinkle evenly over soup mixture. Bake at 350° for 45 minutes or until crumbs are lightly browned.
Brown ground beef and onion in oil. Add next 10 ingredients. Simmer uncovered. Stir occasionally 30 minutes. Cook noodles as directed.
In a bowl, combine vinegar, salt and pepper. Add garlic and mustard. Finally, add oil and whisk until well blended. If desired, you may add 1 finely chopped cooked egg to dressing.
Press each slice into brown sugar. Spray broiler pan. Put bacon on broiler pan. Cook at 300° for 20 minutes. Cool on rack.
Slice squash; cook squash and onion in salted water until tender. Drain. Combine cream of chicken soup and sour cream. Add drained squash and carrot. Do not mash squash. Combine stuffing mix and margarine. Spread 1/2 stuffing on bottom of 12 x 7-inch baking dish. Spoon squash mixture on top. Sprinkle remainder of stuffing over squash mixture. Bake for 30 minutes in a 350° oven.
Slice bread 3/8 inch thick. Combine oil, butter and garlic. Toss with bread. Combine remaining ingredients. Sprinkle on bread and toss. Bake on a sheet 5 minutes at 400°. Turn and bake 2 - 5 minutes. Cool and store in air-tight container 3 weeks.
Beat eggs well. Add sugar, 1/2 cup at a time, beating well. Add oil and beat. Sift dry ingredients several times. Add apples, nuts and dry ingredients to oil mixture. Beat well. Bake in greased tube pan 1 hour at 350°.
Break lettuce into bits. Slice oranges and onion. Squeeze some orange juice into dressing. Add sugar. Pour dressing over salad.
Mix all ingredients together and refrigerate for 4 hours. Shape into walnut size balls. Bake 20 minutes at 350°. Makes 72.
Combine all ingredients and place in an airtight container. Use 1/3 cup mix to 1 cup hot water.
Dredge steak in flour. Brown on all sides in small amount of oil. Combine water, catsup, brown sugar, vinegar, Worcestershire, salt and onion. Add mixture to steak. Mix well. Bring to a boil, reduce heat and simmer, covered, for about 45 minutes or until tender. Stir occasionally. Garnish with pimento or parsley. Serve over rice or cooked noodles. Serves 6.
Drain juice from cherries, pineapple; Save 2 c. juice, or add water to make 2 cups. Bring juice to boiling and pour over jello, stirring until completely dissolved. When cool add coke. Stir and chill in refrigerator until partly congealed. Add drained cherries, pineapple and nuts. Pour into mold which has been rinsed in cold water. May serve with sour cream or whipped cream.
Early in Day: In bowl, stir flour, salt and 2 tablespoons sugar. With pastry blender, cut in shortening, until mixture resembles coarse crumbs. With fork, mix in 2 tablespoons cold water, 1 tablespoon at a time, until pastry holds together, adding more water, 1 teaspoon at a time, if needed. Pat pastry into bottom and up side of 9-inch tart pan with removal bottom. Refrigerate.
Mix eggs, oil and apricot nectar. Add cake mix. Beat for 5 minutes at medium speed. Pour into greased and floured Bundt or tube pan. Bake at 350° for 50 minutes or until done. In a small pan, melt margarine, sugar and rum. As soon as cake is done, remove from oven and pour rum mixture over cake. Allow to cool one hour before removing from pan. Serves 16.
Preheat oven to 325°. Mix all ingredients together and bake for 1 hour in greased loaf pan or 1-pound coffee can.
Peel carrots. Slice thinly and cook just until crisp and tender; drain. Add pepper and onions. Mix remaining ingredients until blended and pour over vegetables. Refrigerate overnight. This will keep well in the refrigerator for 2 weeks. Marinade may be used as a salad dressing.
Pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Add cold water to make 2 quarts of tea.
In frypan, cook onion and green pepper in butter/margarine 5 minutes. Add hash. Heat, stirring occasionally until mixture is crisp and brown as desired. Sprinkle with cheese; cover pan. Heat 5 minutes. Makes 2 servings.
In large mixing bowl, mix potatoes, cheese, sour cream, soup and green onions. Put in oven casserole. Mix butter and corn flakes and spread on top. Bake at 350° for 1 hour or until bubbly.
Mix all ingredients together and add 1/2 box Stove Top stuffing (cornbread or herb). Put in a 2-quart buttered casserole dish. Add other 1/2 of stuffing mix. Bake at 350° about 30 minutes, until hot and bubbly.
Cream margarine with peanut butter. Add vanilla and sugar. Roll into balls. Melt paraffin in double boiler and add chocolate chips. Using a toothpick, dip each ball into the mixture and lay it on wax paper to dry.
In top of a double boiler melt chocolate, add milk and stir until smooth. Add marshmallows, stir until smooth and cool mixture. In the bottom of each pie crust spread vanilla ice cream (could substitute another flavor). Top with cooled mixture. May sprinkle chopped nuts. Freeze overnight before serving.
Trim fat from meat; cut into 2 x 1-inch pieces. Saute in salad oil until brown and tender, about 5 minutes. Stir in water, onion (sliced and separated), garlic salt and ginger. Bring to a boil; reduce heat and simmer for 15 minutes. Add green pepper strips during last 5 minutes. Blend cornstarch, sugar and soy sauce; add to meat and cook until thickened. Add tomato quarters and cook, covered, for 3 minutes. Serve with rice or egg noodles. Makes 6 servings.
Thinly slice Longhorn cheese. Layer in greased casserole dish chilies, cheese, chilies, cheese, etc. Mix eggs, flour, salt, pepper, baking powder and milk and pour over layered chilies and cheese. Bake at 350° for 30 minutes.
Cook vegetables in water with salt and sugar until tender. Drain. Mix mustard, butter and pepper. Spoon over vegetables.
Toss together cereals and popcorn in a large bowl. Stir together oil, Worcestershire, basil, onion salt and garlic salt in a small bowl. Pour over cereal-popcorn mixture. Toss gently until well coated. Place mixture in a large baking pan. Bake in a preheated 250° oven, stirring occasionally, for 30 minutes. Cool before serving.
Put 1 cup of eggnog in small pan. Sprinkle gelatin over it and let stand 5 minutes, then heat until gelatin dissolves. In meantime, put rest of eggnog in blender. When gelatin is dissolved, pour into bowl or pan and fold in 1/2 carton of Cool Whip. Pour in pie shell or shells and use rest of Cool Whip to top just around the edge.
Mix jello with boiling water. Stir until dissolves. Chill for 25 minutes or until thick. Add all remaining ingredients to the jello mixture. Spoon into mold or dish. Chill overnight.
Cook and drain macaroni. Brown hamburger and drain. Add onion and green pepper and mushrooms. Simmer 10 minutes. Add tomato sauce, sugar, salt, pepper, olives, pepperoni and Italian seasoning. Mix with macaroni. Add cheese and bake in a 9 x 13-inch pan at 350° for 45 minutes.
Oven: 375°. Let butter come to room temperature. Cream with shortening, sugars and peanut butter. Beat in eggs and vanilla. Add flour, salt and soda. Mix well. Fold in chocolate chips. Refrigerate dough at least 2 hours before baking. Place heaping tablespoon on cookie sheet and bake for 10 to 12 minutes.
Mix and cover cucumbers and salt with boiling water and leave for 3 days in a non-metal container. Drain, wash and cover with boiling water again and leave for 24 hours. Then wash several times. Mix alum, vinegar and ginger and add to the cucumbers and simmer for 1 hour. Wash and put cucumbers in a pan with sugar, 2 1/2 pints vinegar and pickling spices. Boil 10 minutes and can.
Melt butter in baking dish. Make batter of flour, milk and sugar. Pour over melted butter. Spoon peaches over the batter and juice too. Bake at 350° for 30 minutes or until toothpick inserted into crust comes out clean.
Day One: Rinse meat well. Combine 16 ounces sauce, water, onions and seasonings in large pot on top of stove. Place brisket in pot, fat side up (should be almost covered). Cook until it starts to boil, then lower heat to medium. Add sauce if needed and cook for 2 1/2 hours. Let stand 45 minutes. Slice against the grain on an angle in thin pieces. Put slices back in pot and let sit for 3 hours. Place in refrigerator overnight.
Mix together all ingredients. Pour into pie shell. Bake at 350° for 45 to 55 minutes.
Mix altogether and chill. Use as many or as few nuts as you want. Serve on lettuce leaf with a dash of paprika.
Boil sugar, salt, vinegar and celery seed until it foams. Then add 3/4 cup oil and mix.
Grease casserole dish. Mix all ingredients thoroughly and bake at 375° for 40 minutes, uncovered.
Heat soup. Dissolve gelatin and water in hot soup. Cool slightly. Combine with other ingredients. Put in loaf or fish mold. Chill in refrigerator at least overnight. Decorate with olive slices (optional), lemon, parsley, etc. Serve with crackers.
Soften cheese. Add pineapple, onion and pepper. Shape into a ball and roll in pecans. Chill. Serve with crackers. Yields 6 to 8 servings.
Shred salmon with finger; place in bowl. Add onions and tomatoes. Press (lomi) or mash slightly with fingers. Put ice cubes on top. Refrigerate. Serve in small side dishes with some of the liquid. Serves 6.
Mix, then put in 9 x 13-inch baking dish and refrigerate overnight.	Top with 1 1/2 cups crushed potato chips, 1 cup Cheddar cheese (grated) and 2/3 cup toasted almonds. Bake in a 350° oven for 30 minutes. Serves 10.
Mix graham cracker crumbs and butter and press into 9 x 11-inch pan. Bake for 15 minutes at 350°. Cool. Mix cream cheese, powdered sugar, 1 cup of Cool Whip and spread over crust. Mix peach glaze, peaches and Peach Schnapps (to taste) and spread over cream cheese layer. Top with remaining Cool Whip. Chill.
Use a 7-quart cannerful of tomatoes or as many as you have. Rinse tomatoes and scald them in boiling water. Peel, cut and remove core. Place in canner. Squeeze tomatoes with your hand. Bring to a boil and stir until tomatoes cook up. Strain and put in quart jars. Add 1 teaspoon canning salt to top of jar and seal. Place in canning pressure cooker for 10 minutes at 10 pounds pressure.
Melt butter; add sugar and cinnamon. Add Seven-Up and bring to a boil. Roll biscuits thin and wrap around apples. Place apples in baking dish or pan. Pour the mixed 4 ingredients over the wrapped apples. Bake for 30 to 35 minutes or until apples are done.
Combine all ingredients and mix well. Form into balls about 1 inch in diameter. Place on greased baking sheets. Bake at 350 degrees for 15 to 20 minutes. Makes about 20 doz.
Roll meat in flour with pepper. Spray dish with Pam spray. Place meat inside; top with sliced onion. Pour Wicker's sauce around edges of meat. Bake in a 350° oven for 1 hour, or until tender.
Cream butter and sugar; add beaten eggs. Roll out vanilla wafers. Put 1/2 of crumbs in greased bowl. Pour mixture of sugar, butter and eggs over crumbs. Add whipped cream or Cool Whip, then pineapple. Add rest of crumbs. Top with nuts. Refrigerate 24 hours.
Spray casserole with Pam. Spread apple filling on bottom of pan. Drain yams and pour over apples. Top with cherry pie filling and lightly sprinkle with cinnamon. Bake at 350° for 35 minutes.
Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Fold in Cool Whip. Stir 1 cup of the Oreo cookies and all of the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining Oreo cookies. Freeze until firm, about 4 hours. *Rocks can be any combination of chocolate chips, butterscotch chips, peanut butter chips, marshmallows, granola chunks, ground nuts or any other goodie from the pantry.
Brown ground beef and drain. Cook noodles and drain. Mix together in large pan with cooked sausage, Ragu and Prego. Simmer for 5 minutes.