HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and add sugar. Add beaten eggs and mix well. Add coconut. Sift flour once before measuring. Then sift flour, baking soda, baking powder and salt together and add to first mixture. Add vanilla and the Wheaties. Roll into balls the size of walnuts. Bake on ungreased cookie sheet. Bake at 350° for 10 minutes or so.
Saute onion and green pepper in butter. Add whole kernel corn (do not drain), cream style corn, beaten eggs and corn muffin mix. Top with sour cream and cheese. Bake for 1 hour at 325°. Do not overbake. Makes a large casserole.
Combine the flour and pecans in a blender or food processor. Process until pecans are very fine. In medium mixing bowl, beat butter and sugars until light and fluffy. Stir in flour mixture. Wrap dough in plastic wrap and refrigerate overnight.
Mix flour, sugar and baking powder, then add softened oleo and mix well with cherries, pineapple, eggs and vanilla. Work dough until easy to work with. Then divide dough and roll into ropes. Place on cookie sheets. Bake at 350° for 15 to 20 minutes. When done, cool slightly and cut about 1-inch apart diagonally. You could frost them before cutting or use powdered sugar.
For first layer, peel avocados and mash with fork. Mix avocados, lemon juice, mayonnaise, and garlic powder. Spread on bottom of serving dish. Next, layer in order, the sour cream, picante sauce, black olives, tomatoes, and Cheddar cheese.	Serve with large corn chips or tortilla chips. Enjoy!
Pour on a greased 11 x 17-inch sheet for 20 minutes at 400°.
Let cream cheese soften to room temperature. Beat cream cheese until smooth and add all ingredients, continue beating until blended. Refrigerate until firm, at least 2 hours. Remove from refrigerator and form into 2 balls or logs. Roll in pecans and wrap in waxed paper. Keep chilled until ready to serve. Serve with crackers or chips. May be frozen.
Place cubed potato in small microwave dish. Sprinkle with water and cover. Cook on High for 3 to 4 minutes; stirring once. Cool; mix remaining ingredients; stir well and refrigerate for 30 minutes.
Prepare cake according to package directions, adding half the Creme de Menthe to the batter. Bake in 13x9-inch pan. Cool. Cover with fudge topping. Add remaining Creme de Menthe to Cool Whip and spread over fudge topping. Refrigerate.
Sprinkle salt and pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture and dredge in cracker mixture again. Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
Brown meat; remove fat. Add onion and cook until onion is transparent. Add remaining ingredients. Simmer, uncovered, for 45 minutes or until thick, stirring occasionally. Serve on hamburger buns with a slice of American cheese and a slice of sweet onion.
Cut hot dogs 1/4-inch thick. Mix jelly and mustard together. Put all ingredients into a pot. Simmer 25 minutes. Serve warm. Be sure to try the Fancy Saucy Franks.
Cut up and brown bacon; add onion and cook until clear. Add clean cut up green beans. Stir and steam 5 or 10 minutes. Add salt and pepper to taste and add boiling water. Cook until tender. New potatoes can be added.
In medium bowl, combine eggs, salt and pepper; beat until frothy. Finely chop mushrooms and saute in 1 tablespoon oil in small skillet. Cook mushrooms for 1 minute. Stir into egg mixture. Wash and drain bean sprouts (chop shrimp, if using). Mix sprouts, shrimp, ham or pork, chopped onions and celery into egg mixture.
Beat eggs 5 minutes. Add sugar. Stir in pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg and salt.
Combine graham cracker crumbs and melted butter. Press in bottom of 9 x 13-inch pan. Mix eggs, powdered sugar and 1 stick softened butter and pour over crumbs. Top with pineapple, bananas, Cool Whip, nuts and cherries in that order and refrigerate.
Mix Cool Whip and pudding together. Add rum. Put bowl of dip next to fruit.
Beat cream cheese until smooth. Beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping and chocolate chips. Spoon into crust and chill for 4 hours until set.
Mix together all ingredients. Form into a loaf. Spread catsup on top. Bake at 350° for 1 1/2 hours. Cover with foil for first hour.
Mix cheese, seasonings (except paprika) and mayonnaise. Cut celery sticks into 3-inch lengths. Fill with cheese mixture. Sprinkle with paprika.
Put Bisquick, salt, paprika, salt and pepper in a plastic bag and shake chicken to coat thoroughly. Melt shortening and butter in a large skillet; brown chicken on all sides. Remove chicken, drain fat, stir in soup and milk. Add chicken. Cover and simmer 1 hour. Twenty minutes before chicken should be done cooking, prepare dumpling mix. Add parsley flakes and poultry seasoning to dough before adding liquids. Drop dough by spoonfuls onto hot chicken and cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Whip the eggs and sugar first, then add all other ingredients. Add the chopped pecans. Pour into crust and decorate top with half of the pecans.
Drain fruit in large strainer, reserving liquid. Pour 1 1/2 cups boiling water over Jell-O. Stir until dissolved. Add enough cold water to reserve strawberry liquid to make 2 cups. Add to Jell-O and stir well. Chill until almost set, then fold in Cool Whip and strawberries. Pour into Jel-Ring. Refrigerate at least 6 hours.
Melt butter. Add the sugar, eggs, cocoa, vanilla and flour. Coarsely chop the chocolate squares, keeping in large chunks. Mix the chocolate and nuts with the batter.
Cream the butter and sugar, then add grated peels and yolks and beat well. Sift together the dry ingredients except the nuts and add to creamed mixture. Stir in the nuts last and work the dough with hands until smooth. Chill well. Butter a spring-form cake pan (8-inch with high sides). Take 2/3 of dough and press it into the pan, making a 1-inch edge around it. Spread most of preserves over top (should not reach top of edge). With remaining dough, form long strips about 1/2 inch across and place them on the cake in a lattice pattern. Fill the squares with more preserves. Bake in preheated 350° oven for 50 to 60 minutes. Cool before cutting. This torte is delicious as it is. Also, lovely with whipped cream. Cut it into small pieces for it is very rich.
Boil hot dogs in saucepan over medium heat on top of stove. Heat chile over low heat until thoroughly heated. Serve chile, grated cheese and chopped onion over hot dogs.
Spray skillet with cooking spray. Cook chicken until done, about 5 minutes per side. Remove from skillet. Mix 1 tablespoon pineapple juice with cornstarch until smooth. Add pineapple, mustard and sugar to pan. Bring to a boil. Add cornstarch. Heat until thick and clear. Add chicken back to skillet. Heat through and serve with rice. Serves 4. Three grams fat.
Melt chocolate in top of a double boiler over hot, not boiling, water. Stir mixture until smooth. Remove from heat; spoon half the mixture into an 8 x 8 x 2-inch foil-lined pan. Spread to edges. Return remaining chocolate to heat.
Cut the broccoli tops into flowerets. Cut off the top 3-inches of the stems. Peel them and cut them into thin strips, about 1 1/2-inches long. Cook flowerets and stems, covered, in 3 inches boiling salted water until just barely tender, 4 to 5 minutes. Drain.
Mix dry ingredients. Blend in shortening with pastry blender. Add and blend in water a little at a time. Blend well, but do not play with it too much or it will not be as flaky. Roll out on well-floured surface. If to be used for a cream pie, pierce bottom and sides of crust with a fork and bake at 425° for about 10 minutes. For fruit pies, use unbaked.
Break broccoli into bite size pieces. Toss with bacon, sunflower seeds and onion. Refrigerate, covered. Before serving, toss with dressing. Makes large salad.
Preheat oven to 375 degrees. In a bowl combine cheese and onion with dry ingredients of hot roll mix. Prepare mix according to pkg. directions. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Shape into a 5-inch ball and place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size. Bake for 25-35 minutes or until golden brown. Brush with oil or butter. Remove to wire rack to cool or serve immediately.
Cream together the butter and sugar; add egg yolks. Gradually add flour; stir in nuts. Divide batter. Spread half in a 9-inch square pan. Spread other half on waxed paper and shape into a 9-inch square. Place in refrigerator to make handling easier. Spread jam on batter in pan. Place refrigerated batter on top. Bake at 325° for 55 minutes. Cut into bars.
In blender container or food processor bowl, combine undrained fruit cocktail, milk, milk powder, yogurt, vanilla and a few dashes of desired spice. Cover and blend until combined. Add ice cubes; cover and blend until smooth. Sprinkle each serving with additional ground cinnamon or nutmeg, if desired. Serve immediately. Makes 4 servings.
Mix sugar, margarine, eggs and blackberry jam. Mix dry ingredients together. Add to creamed mixture, alternating with sweet milk and buttermilk. Add chopped pecans.
Beat 2/3 c. sugar into egg yolks; add salt, stir in milk and cook over medium heat for 25 minutes. Cool. Beat egg whites until foamy; gradually add in 6 Tbsp. sugar, beating to soft peaks. Add to cooked custard and mix thoroughly. Add flavoring. Chill 3-4 hours.
Beat butter and sugar with mixer until creamy. Add eggs. Beat well; blend in bananas. Blend flour, baking powder, baking soda and nutmeg together and gradually stir dry ingredients into banana mixture. Fold in nuts. Pour batter into 2 lightly greased loaf pans. Bake 1 hour and 15 minutes at 350° or until done. Toothpick should come out clean and loaf be golden brown. Wrap after cool for a moist bread.
Mix eggs in a large bowl. Add cooking oil, vanilla, liquid sweetener or Sugar Twin. Set aside. Sift together flour, soda, salt, nutmeg, cinnamon and brown sugar. Cook in water the raisins until tender. Drain and cool. Add crushed pineapple. Add juice also, mashed bananas or applesauce (no sugar). Do not use both. Add the pecans or walnuts (optional). Mix all together and pour into angel food baking pan. Bake at 350° for 45 to 50 minutes.
Sift and blend flour, baking powder, salt and spices. Cream butter and sugar; stir until fluffy. Stir in eggs. Sift about 1/4 cup of flour mixture over mixture in bowl and mix well. Stir in about 1/3 cup of water; add remainder of flour and water alternately, stirring between each addition until smooth. Follow Solomon's advice for making good men out of growing boys (Proverbs 23:13), and beat well, by hand at least 8 to 10 minutes. Add honey, raisins, chopped figs and walnuts. Stir until well mixed. Pour into 10-inch greased tube pan and bake at 350° for about 90 minutes, until toothpick inserted near center will come out clean.
Blend flour and baking powder. Mix in nutmeg, cinnamon and salt. Set aside, reserving 1/4 cup.
Mix all ingredients; beat for 18 minutes. Pour in a greased tube pan. Bake at 325° for 50 minutes.
Mix ingredients. Pour into pie shell. Bake at 425° about 25 minutes or until an inserted knife comes out clean.
Combine all ingredients and pour into 9-inch unbaked pie shell. Bake at 350° for 30 to 35 minutes. Yield: 1 pie.
In a large bowl, combine flour and salt. With pastry blender or 2 knives used scissor fashion, cut in lard until mixture resembles coarse crumbs.
Make about 1 1/4 hours before serving. In 8-quart Dutch oven or saucepot over medium-high heat in hot salad oil, cook cabbage and onions until lightly browned, about 10 minutes, stirring often. Add next 6 ingredients; heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Serve half of soup immediately. Ladle remaining soup into freezer-safe container, leaving at least 1 inch of space at top of container. Freeze to serve later. Recipe makes 15 cups or 8 main dish servings.
Combine the first 5 ingredients, then gently stir in ginger ale. Makes 1 gallon. This punch is tart and refreshing.
Wash and trim bottoms of fresh asparagus. Cut asparagus in 1/2-inch diagonal slices. Melt Crisco in large skillet. Saute asparagus for about 5 minutes. Add lemon juice, salt and pepper. Serve hot.
Mix together the eggs, milk and water, alternating small amounts of each. Set aside. Sift together the flour, baking powder and salt and then add to egg mixture. Add cheese and blend well. Deep fry in skillet on medium-high; drop by teaspoonfuls.
In a separate bowl, mix eggs, soups, mayonnaise, cheese and onion. Mix together and add broccoli. Place in 9 x 13-inch pan. Top with crushed Ritz crackers. Dot with butter. Bake at 350° for 30 minutes. (Can make smaller casserole, approximately 8 x 8-inch by cutting recipe in half and using 1 can of soup.)
Mix above ingredients (except bread crumbs) in a bowl. Place in ungreased casserole dish. Bake at 350 degrees for 30 minutes. Remove, top with bread crumbs and bake an additional 15 minutes.
Spray medium size casserole with nonstick spray. Mix ingredients in casserole with enough liquid from artichokes so ingredients will be moist but not too watery. Sprinkle top with reserved bread crumbs. Cover and bake at 350° until beans are done, about one hour. Remainingg liquid from artichokes may be reserved in refrigerator for reheating leftovers if beans become too dry.
Shred vegetables to your liking. Toss vegetables together and put in a bowl with a tight fitting lid. Pour 7/8 cup of sugar over vegetables and set aside. Add remaining ingredients to a saucepan and bring to a boil over medium heat. Let dressing mixture cool and pour over vegetables. Do not stir. Cover slaw mixture and refrigerate for 24 hours or more. Stir when ready to serve. Keeps well for several days.
Peel and cook potatoes in salted water; drain. Combine all, except butter and cheese, while still hot; whip or mash until fluffy. Spread in large casserole or divide into 2 casseroles (buttered). Refrigerate or freeze until ready to use.
Mix first 6 ingredients together to make crust. Press half of crust mixture into 9 x 13-inch pan. Bake 10 minutes at 350°.
Cream sugar and Crisco. Sift flour, baking powder and all spices together. Measure molasses (sorghum is best) in a larger than 1 cup measure. Add soda and stir, pouring into cake mixture as it "works". Add extract to water and to eggs and Crisco and molasses mixture. (I like to use tepid water and "wash out" molasses cup with it.) Add flour mixture alternately with water in small amounts. Pour into a greased and floured large cake pan (about 10 x 7-inch). Bake at 350° for about 30 to 40 minutes. Raisins or nuts or both may be added.
Sprinkle ripe figs with 1 cup baking soda, cover with 6-quarts of boiling water and let stand 15 minutes. Drain and wash in 2 baths of clean, cold water and drain.
Mix all ingredients together. Bake in 350° oven for 1 1/2 hours (at 325° for glass pan) in a loaf pan. The last 1/2 hour, put ketchup or more Heinz 57 on top.
In a medium bowl, stir together egg whites, bananas, sugar, oil and vanilla. In a small bowl, stir together flour, walnuts, raisins and baking powder. Stir into banana mixture until well mixed. Turn into a greased and floured 8 x 4 x 2-inch loaf pan. Bake at 350° for 60 to 65 minutes or until done. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Yields 1 loaf, 16 slices. Exchange, 1 slice: 2 bread. Calories: 1 slice 160.
Heat olive oil in pan. Saute garlic until golden. Add mushrooms and saute until soft. Add red pepper, parsley and broth and heat for 5 minutes. Cook fettucine until "al dente." Drain and add to pan. Toss to combine. Add cheese and toss again.
Fry meat, onion and garlic in oil until meat turns color. Add remaining ingredients and simmer until thick, stirring occasionally. This is excellent over rice.
Mix all ingredients together except ginger ale; chill thoroughly. Chill ginger ale and add immediately before serving.
Cook egg yolks, sugar, salt, vinegar, pineapple syrup and margarine in double boiler until thick. Cool. Fold in whipped cream, light cherries, marshmallows, pineapple and oranges. Chill 24 hours. Decorate top with orange sections and maraschino cherries. Serves 6 to 8.
Cut raisins and gumdrops into small pieces, dredge with flour. Cream shortening and sugar together. Add eggs, applesauce, water and vanilla. Sift dry ingredients together and add to creamed mixture. Add raisins and gumdrops. Bake at 300° for 1 1/2 hours. Glaze cooled cake.
Heat butter. Add onion, parsley and celery. Cook about 5 minutes, or until soft but not browned. Add rice and apricots, tossing together lightly. Season with savory and salt and pepper to taste. Makes enough for a 5-pound chicken or duck.
Blend the wafers, then the pecans in the blender. Mix and add other ingredients. Coat hands with confectioners sugar and roll into small balls. Refrigerate 1 hour then roll in confectioners sugar.
Mix sugar, flour and cocoa together. In separate bowl, beat milk and egg yolks together; strain. Mix all ingredients and cook in double boiler or heavy sauce pan until very thick. Pour into cooked pie crust. Dot with butter. Beat egg whites until fluffy. Add 4 Tbsp. sugar and beat until stiff peaks. Pour over pie and brown in preheated 350° oven until lightly browned.
Mix all ingredients well. Grease loaf pan with Crisco only. Bake at 300° to 325° for 30 to 40 minutes.
Prebake pastry shell upside down in a 400° oven. Place an empty pie tin on top of the pie crust to keep it smooth.
Cream sugar and butter. Add egg yolks, steamed raisins and nuts. Beat egg whites stiff and fold into mixture very lightly. Pour filling into unbaked pastry shell and bake slowly for 45 minutes. It forms its own crust. Yields 9-inch pie.
Bring 4 cups sugar and 1 cup milk to a boil, then add the browned sugar, Karo, soda and salt. Boil until it reaches the soft ball stage on candy thermometer. Stir in remaining ingredients. Continue stirring until mixture is thick and then drop on wax paper. Makes 50 to 70 pieces.
In a very large saucepan, bring to a boil the sugar and milk. Stirring constantly, boil 6 minutes. Remove from heat; let set for 2 minutes, then add remaining ingredients. Beat by hand or electric mixer until creamy. Line large cookie sheet with waxed paper. Spread fudge evenly onto cookie sheet. When completely cooked, flip fudge onto more waxed paper. Spread out on table or countertop. Cut. Enjoy! Makes approximately 6 dozen.
Cook peeled potatoes. Add other ingredients and beat until fluffy; cool. Cover and place in refrigerator. May be used anytime within 2 weeks. Place desired amount in casserole. Dot with butter and bake at 350° for 30 minutes or until golden brown on top.
Combine cereal and water. Let stand until water is absorbed. Blend eggs with sugar and corn syrup, butter, vanilla and salt; fold into softened cereal. Pour into pie shell. Bake for 50 minutes at 350° or until puffy. Add whipped cream if desired when served.
Place bread cubes in bottom of 9 x 13-inch pan, then add layer of cubed ham, next add layer of grated cheese, reserve 1/2 cup of cheese. Mix eggs, mustard and 2 1/2 cups of milk. Pour this over first mixture in pan. Mix mushroom soup and 1/2 cup milk; pour this over egg mixture. Sprinkle 1/2 cup cheese over top. Refrigerate overnight. Bake at 300° for about 90 minutes. Don't bake too fast. Serves 10 to 12.
Cut cabbage in 1-inch squares; cook in water 5 minutes. Drain. Add to soup, mushrooms plus 1/2 can of mushroom liquid, and cheese. Heat. Put cabbage in casserole; pour mixture on top. Top with crumbs. Bake in 325° oven until bubbly (about 30 minutes or so).
Combine cake mix, egg and margarine. Dough is thick, about the consistency of cookie dough. Pat dough into greased and floured 9 x 13-inch pan. Mix cream cheese, powdered sugar and 3 eggs. Pour over dough in pan. Bake at 350° for 45 to 60 minutes. Cake falls in middle and is a bit gooey.
Add water to cover lentils. Cook at medium heat for 45 minutes or until done. Also goes well with cornbread.
Boil together 2 sticks butter, 4 tablespoons cocoa and 1 cup water. Then add flour, 1/2 teaspoon salt, soda, sour cream and vanilla. Bake on large, ungreased cookie sheet.
Mix milk, butter and sugar in saucepan. Bring to a full boil, then remove from heat. Add vanilla and chips. Stir or beat until frosting is of a spreading consistency.
Heat oven to 350°. Cream butter and sugar. Add juice of lemon, egg yolks, flour and milk. Stir well. Fold in beaten egg whites. Pour into buttered baking dish. Place dish in pan of hot water. Bake 45 minutes until top is golden brown. Extra good with ice cream or whipped cream.
Cook carrots (cut in wheels) until tender; drain. Then mix with pepper and onion, raw. Heat other ingredients and pour over vegetables while hot. Refrigerate. Serve as salad. Will keep for weeks.
Combine flour and salt, then mix in Crisco. Use dough cutter until small pin size. Add water slowly while mixing until mixture is moist. Roll pastry dough to size of pan. Put on top of pre-filling. Have oven hot on 350°. Cook for 1 1/2 hours or until brown.
Mix flour, cayenne pepper and mustard. Cut in shortening and fold in cheese. Drop or roll and place on cookie sheet. May brush with melted butter and sprinkle on garlic powder. Bake at 450° for 12 to 15 minutes.
Dissolve salt in water and pour over cucumbers. Let these stand 7 days, stirring occasionally. Remove brine and pour scalding water over pickles and let remain 1 day. Drain and cover with scalding water again in which a chunk of alum the size of a walnut has been dissolved. Drain again and cover with vinegar (not too strong) in which sugar, cinnamon bark, horseradish and allspice have been added. Repeat each day for 3 days. These may be kept in open jar or canned.
Melt almond bark and pour over other ingredients. Mix well. Spread out on wax paper.
Beat egg yolks. Add rest in above order. Fold in stiffly beaten egg whites. Between frying, mix gently with wire whip.
Bake cake as instructed on box. Cool cake. Punch holes in cake. Dissolve lime jello in 3/4 cup boiling water. Add 1/2 cup cold water, pour Jell-O over cake and refrigerate.
Melt chocolate and butter in saucepan over low heat; cool slightly. Beat eggs slightly, then gradually beat in sugar and continue beating for 2 to 3 minutes. Blend in chocolate mixture. Stir in flour, then add vanilla and nuts. Spread in greased 13 x 9-inch pan. Bake at 325° for about 30 to 35 minutes. Cool. Cut into bars.
Cream butter and sugar. Sift together dry ingredients. Combine the two mixtures. Pat onto greased cookie sheets (takes two), spreading very thin.
Cook potatoes until tender. Mix all ingredients together and bake in pie crusts at 350° for 45 minutes.
Mix cake mix as directed on box and bake in 9x13 inch pan. Let cake cool and the poke holes all over cake. Pour on crushed pineapples with juice. Make pudding as directed and spread on top of cake. Top with Cool Whip.
Open crescent rolls out and place on pizza pan; spread to cover the pan and bake. Mix mayonnaise, milk and cream cheese. Spread this over the cooled crescent roll pastry. Cut vegetables very small and place on top of the cream cheese mixture. Sprinkle with a little garlic salt if desired.
Heat sugar, vinegar, garlic powder and crushed red pepper until sugar melts. Slice cucumbers and onions. Pour sugar mixture over sliced cucumbers and onions. Chill before serving.
Dissolve yeast in 2 tablespoons of lukewarm water. Stir dry ingredients together. Cut in shortening. Add 2 cups of warm buttermilk and yeast mixture to dry ingredients. Put in bowl and cover with Reynolds Wrap. Store in refrigerator for 12 hours. Roll and cut out like biscuits and let stand at room temperature 25 to 30 minutes. Brush with butter and bake at 400° about 15 minutes.