HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly shortening, brown sugar, egg and molasses. Sift together and stir in, flour, soda, salt, cloves, cinnamon and ginger. Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared side up, 3 inches apart on greased baking sheet. Sprinkle each cookie with 2 or 3 drops of water to produce a crackled surface. Bake just until set, but not hard at 375°, about 10 to 12 minutes. (I never bake longer than 10 minutes, because we prefer a chewy cookie.) Makes 4 dozen 2 1/2-inch cookies.
Boil the chicken or breasts. Remove the bones and reserve the broth. Do not salt.
Combine first 4 ingredients in heavy pan and cook over lowest heat until mixture thickens enough to coat a spoon. Do not let it boil. Add lemon peel. Refrigerate until ready to use as tart or jelly roll filling. Yield: 1 cup.
Peel and devein the shrimp. Mince the garlic and chop the scallion. Squeeze 2 tablespoons of juice from the lemon. Heat the butter and oil in a large frying pan over medium heat. Add the shrimp, garlic and 1 teaspoon salt. Saute, stirring, until the shrimp turns pink, 3 to 4 minutes. Stir in the lemon juice and scallion. Sprinkle with parsley and serve with rice or noodles. Serves 4.
Mix in order given and bake at 350° for 1 hour in regular size loaf pan.
Mix all ingredients together and mix. Pour batter into 2 greased 8 x 4-inch baking tins. Bake at 350° for 1 hour. Do the toothpick test to see when center is done. Cool for 10 minutes and then remove from pans.
Place venison in a crock-pot (no need to cut up meat). Mix in all other ingredients. Set on low and cook all day. Serve on good hearty rolls.
Combine chopped vegetables in medium bowl. Thoroughly mix oil and vinegar. Pour over vegetables. Add sauerkraut. Chill several hours or overnight.
Mix all ingredients and add chicken wings. Marinate overnight. Bake on greased pan 1 hour at 350°. Remove from sauce to serve, either hot or cold.
Roll thawed bread dough (using flour) to about 1/2-inch thick. Layer meat and cheese onto dough. Sprinkle with desired spices (garlic, Italian seasonings, etc.). Add any additional toppings (pepperoni, hot peppers, green peppers, onions, etc.). Roll each loaf and tuck ends inward. Be sure to pinch ends and seam to securely seal loaf. Brush each loaf with Italian salad dressing. Sprinkle with kosher (coarse) salt and poppy seeds. Place on greased cookie sheet. Bake at 350° for 25 to 30 minutes or until golden brown.
Line 8-inch square pan; you can use a Pyrex dish. In small microwave-safe bowl, place butterscotch chips and 1/3 cup sweetened condensed milk; set aside. In medium microwave bowl, place chocolate chips, remaining sweetened condensed milk and vanilla; microwave on High (100%) for 1 minute. Stir until chips are melted. Stir in walnuts. Spread evenly into prepared pan.
Mix together the eggs, sugar and oil. Then add flour, salt, cinnamon, baking soda, baking powder and vanilla. Then add nuts, coconut and zucchini. Bake at 325° for 1 hour or until knife inserted comes out clean. Yields 2 large loaves or 5 small loaves.
Cream margarine and Crisco. Add sugar and cream together. Add eggs, one at a time, beating 1 minute after each egg. Add vanilla. Add remaining ingredients, flour and milk, alternating each one. Bake in a cold oven (do not preheat oven) at 300° for 1 hour and 45 minutes. Grease pan.
Mix in blender and refrigerate. Keeps for weeks. Serve with ham, turkey, pork or lamb.
Combine in pan and cook until desired thickness. Add to unbaked pie crust. Bake at 400° for 10 minutes and then 350° for 20 minutes.
Combine sugar and flour. Stir in eggs. Add melted butter and buttermilk. Stir in vanilla and lemon extracts. Pour in chilled pie shell. Bake at 415° for 10 minutes. Reduce heat to 350° and bake 35 minutes more.
Melt margarine. Mix with honey, mustard and curry powder. Skin chicken pieces and dip in mixture. Place in foil-lined flat pan. Bake at 375° for 1 hour, basting several times.
Combine ingredients in a large bowl. Serve as a dry snack in a bowl or take along in a sandwich bag.
Bake, covered, for 6 hours at temperature no higher than 300°. Shred meat while hot and serve on buns.
Put first five ingredients in a large skillet and cook over medium heat until meat and vegetables are cooked. While meat mixture is cooking, put remaining ingredients in a large stew pot over low heat. When meat mixture is done, add to tomato mixture and simmer over very low heat about 2 hours.
Preheat oven to 350°. Put butter into flour until mixture crumbles. Stir in 2/3 cups chopped nuts. Press evenly onto bottom of a 9 x 13 x 2-inch baking dish. Bake at 350° for about 20 minutes. Cool thoroughly. Cream together cream cheese and peanut butter. Add powdered sugar; mix well. Fold in 4 1/2 ounces of Cool Whip. Spread over cooled flour layer. Mix together chocolate and vanilla pudding and milk. Spread over cream cheese mixture. Top with Cool Whip. Sprinkle with peanuts or pecans. Chill 2 or 3 hours.
Coat sirloin with flour and brown in butter with onion. Add all other ingredients and simmer until tender. Just before serving, add oysters. Serve over buttered rice. Very good!
Combine ingredients in a saucepan and bring to boil. Cover and reduce heat; simmer 2 minutes or until mushrooms are tender. Combine 1/2 cup skim milk and 1 teaspoon cornstarch and add to heated mixture. Cook and stir constantly about 2 minutes until thickened. Remove from heat and add 1/2 cup shredded Swiss cheese and 8 ounces cooked crabmeat (can use imitation crab). Spoon into small individual dishes. Sprinkle with paprika and broil for 2 minutes. Or continue to cook on stove until heated throughout and serve over rice.
Saute vegetables in margarine. Add broth and simmer 20 minutes. Add potato soup and cheese. Just before serving, add sour cream. Serve in soup buns. Cut off top, scoop out inside.
Preheat oven to 350° to 400°. Beat egg whites until stiff. Blend in sugar. Add vanilla and salt. Fold in pecans and chips. Drop on shiny side of foil on cookie sheet. Put cookies in oven and turn oven off and leave overnight. If too sticky, leave out in air and dry.
Mix soy sauce, liquid smoke, garlic salt and Worcestershire sauce in medium size bowl. Cut meat in thin slices when half frozen. Lay slices of meat in bowl until thawed. Add mixture. Let stand for about 1 to 2 hours, longer for stronger taste.
Preheat oven to 350°. Using the smallest cupcake tins and petit fours paper cups, sprinkle bottoms with crumbs. Place eggs, sugar, vanilla and sour cream in blender; mix well. Add cheese gradually while mixing. Add margarine. Pour petit fours cups approximately 3/4 full. Bake for 35 minutes, or until set in center. If cakes sink in center, don't worry. Chill.
Combine pudding and milk as per directions. Mix in all of whipped topping. Line 9 x 13-inch pan with graham crackers. Melt chocolate chips in double boiler. Pour half pudding mixture over crackers in pan and spread evenly. Add second layer of crackers over pudding. Pour remainder of pudding over crackers and spread evenly. Add one more layer of crackers. Pour melted chocolate over crackers. Chill in fridge for 2 hours before serving.
Cut all vegetables finely. Place all ingredients in pan; simmer over low heat until soup thickens. Add more water if needed. Contains 97 calories per serving.
Peel and cut fruit into one inch cubes. String on 2 spits or on skewers ending each one with a berry. Place over medium coals 3-4 minutes. Sprinkle with powdered sugar and serve while warm.
Set oven at 350°. Mix together first 6 ingredients. Heat for 1 minute. Add frozen potatoes. Toss together, but do not overmix. Pour into well buttered steam table pan. Bake, uncovered, 30 to 40 minutes. Serves 60.
Put pretzels and oleo into 9 x 13-inch baking dish. Bake in oven at 350° for 10 to 12 minutes. Let cool. Beat together cream cheese and powdered sugar. Cover with pie filling. Top with Cool Whip. Chill at least 6 hours before serving.
Combine melted butter and cracker crumbs. Put into a 13 x 9 x 2-inch pan. Beat eggs on high until light, about 4 minutes. Add powdered sugar, softened butter and vanilla. Beat 5 minutes and spread over crumbs. Chill 30 minutes.
Wash potatoes; cut lengthwise into eighths. Set oven control to broil and/or 550°. Place potatoes, cut sides down, in ungreased jelly roll pan; brush with oil. Mix remaining ingredients; sprinkle potatoes with half of the mixture. Broil potatoes with tops about 3 inches from heat until potatoes begin to bubble slightly, about 10 minutes. Turn; brush with oil and sprinkle with remaining salt mixture. Broil until golden brown and tender, about 5 minutes longer. Serve with sour cream if desired. Makes 6 servings with 85 calories per serving.
Dissolve jello in 2 cups of hot (boiling) water. Add crushed pineapple and bananas and mix well. Put mixture into a 9 x 9-inch square dish. Jell in refrigerator. Spread sour cream on top.
In a glass baking dish, marinate the steaks in lemon juice for 1 hour. Pat them dry with a paper towel and sprinkle with salt, pepper and garlic powder. Dip in eggs, beaten with water, then dip in flour. Shake off the excess and finally dip them in bread crumbs. Refrigerate at least 1/2 hour.
Mix first four ingredients and spread on Italian bread. Spread on both sides of the slice. Spread remaining butter on top of loaf and sprinkle with paprika and grated Parmesan cheese (optional). Bake at 375° for 15 minutes.
Put cooked, drained hamburger meat (half of it) in 9 x 13-inch casserole dish, then put a layer of onion rings. Add a layer of sliced potatoes, then pour creamed corn over mixture. Add rest of hamburger meat, onion and potatoes. Mix milk and soup and pour over casserole. Top with cheese, if you wish. Bake at 350° or until potatoes are done.
For an 8-inch baked shell. Blend tomatoes and garlic into onions; cook, stirring, 10 minutes or until thick. Add seasonings. Let cool until tepid. Beat in eggs and parsley. Spread anchovies in the shell. Add the puree and cheese. Place sliced tomato on top. Drizzle on a little oil. Bake at 375° for 30 minutes.
Chill the cider, pineapple and orange juice either separately or after mixing. Pour into punch glasses and garnish each with sprig of mint.
Saute mushrooms in butter about 5 minutes. Add and cook the onion until tender. Add Worcestershire sauce and sherry. Fold in crabmeat. Make paste using flour and milk. Add to crab mixture and cook over low heat until it thickens. Season to taste with salt and pepper. Pour into individual shells. Sprinkle grated cheese on top and bake at 350° until bubbly, about 5 minutes. Serves 6.
Boil chicken and remove from bone. Mix broth, soup, butter, rice, salt, pepper and parsley flakes. Mix. Bake at 325° for 1 hour or until rice is tender.
Chop olives coarsely in food processor. Transfer to medium bowl. With machine running, drop garlic through feed tube and mince. Add Parmesan, butter and olive oil. Process to a paste. Add butter mixture to bowl with olives. Fold in Monterey Jack and parsley. Mix well.
Mix all ingredients. Make 3 long rolls. Wrap in waxed paper. Chill and slice.
Preheat oven to 350°. Wash chicken thoroughly. Crush croutons in a flat dish. Roll chicken in beaten egg, then roll in croutons and place in baking dish. Bake 35 to 40 minutes.
Brown in heavy skillet the ground beef and onions; drain off fat. Add shredded cabbage, chopped pepper, salt, pepper and garlic powder to taste. Cover and simmer until done.
Combine all ingredients. Cut center out of pumpernickel bread. Stir in mix. Cut up remaining top part of bread in small pieces and use for dipping.
Pour water into coffee maker. (May use full pot of water for weaker flavor. I prefer this.) Place frozen topping into empty coffee pot. Brew coffee.
In a medium saucepan, combine sugar, cocoa, cornstarch and salt. Add just enough milk to make a paste; mix well. Add yolks; beat and mix well. Add the remaining milk and water. Cook over medium-low heat; stir constantly until thickened to prevent lumping and burning. Remove from heat; stir in vanilla and butter. Pour into baked pie crust shell and spread evenly. Top with meringue; lightly brown. Makes 1 (9-inch) pie.
Dissolve gelatin in hot water. Add sugar and salt. While still hot add cranberries (ground) and orange (squeeze juice into gelatin, grind the rind). Cool. Add celery and apples, cut fine and walnuts, cut up. Put in 18 individual molds, a ring mold or bread pan. If using individual mold, package each 2 in a pliofilm bag or heat-seal in cellophane. Store up to 1 month only.
Place tortilla flat on surface and spread cream cheese over top. Place a piece of ham in center and roll into a wrap and place toothpicks in center to hold in place.
Pour chilled punch into punch bowl. Add 7-Up and spoon sherbet into punch. Add 1/2 sherbet at a time.
Rub into meat. Cover and refrigerate 24 hours, turning once. Rinse off meat and coat with favorite barbecue sauce. Bake covered with fat side up 6 hours at 275°.
Add salt and cinnamon to flour, then mix in order given, adding dry ingredients with buttermilk and soda mixture. Pour into 2 well-greased and floured pans or 4 small ones. Bake in a loaf pan for 1/2 hour at 350° and 1/2 hour at 325°, or in small pans for 25 minutes at 350° and 25 minutes at 325°.
Mix sugar, oil, eggs (one at a time) and pumpkin. Combine flour, soda, baking powder, salt, pumpkin pie spice, cinnamon and nutmeg. Add to pumpkin mixture. Add water and vanilla. Stir until well blended. Add nuts and pour into 2 greased and floured loaf pans. Bake in a preheated 325° oven for 1 hour.
Combine following and pour over veggies: sugar, salad dressing, mustard, oil, vinegar and salt and pepper.
Place chicken in baking dish. Season chicken with salt, pepper and oregano mixture. Mix together lemon juice, garlic and olive oil. Pour on chicken. Bake, uncovered, at 375° for 1 1/2 hours. Quartered onions and potatoes can be also baked with chicken.
Slice tomatoes. Place on cookie sheet. Drizzle with brown sugar and 1 teaspoon onion. Top the onion with a pinch of curry powder. Finish with grated cheese. Place in the oven or under broiler until bubbly.
Combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine 1 egg and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Knead on a floured surface for 1 minute. Shape into a round loaf; place on a greased baking sheet. Cut a 1/4-inch deep cross in top of loaf. Beat remaining egg; brush over loaf. Bake at 375° for 30 to 35 minutes or until golden brown.
Boil chicken until tender; debone. Peel potatoes and cut into small pieces. Add corn, peas, onion and potatoes in large pot. Add chicken, tomato juice and hot pepper. Add broth from boiled chicken. Let boil for 15 minutes, stirring occasionally. Let simmer for about 45 minutes.
Fill the kitchen sink with cool water; add about 2 to 3 tablespoons salt and swish around. Place catfish in water for approximately 30 minutes. Remove fish from water, rinse and place in large bowl of milk. Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Dredge catfish with mixture, shaking off excess. Fill deep skillet half full with canola oil. Heat to 350°. Add catfish in a single layer and fry until golden brown, 5 to 6 minutes, depending on size. Remove and drain on paper towels. Makes 4 servings.
Melt the first 3 ingredients in a fondue pot or crock-pot. Use wooden meat skewers or forks to dip the bread into the cheese. Eat one piece of cheese covered bread at a time, just after it is dipped in the cheese.
Beat egg yolks well. Add sugar and flour to eggs; beat until smooth. Add hot milk, stirring.	Add vanilla. Bake in pie shell about 25 to 30 minutes at 350°. When firm, top with meringue made of egg whites, adding 2 tablespoons sugar for each egg white and brown in oven.
Blend cut up peppers in blender until liquified. Mix sugar, water and peppers in large pot. Boil fast for 6 minutes. Remove from heat. Add Certo and food coloring.
Drain syrup from peaches into a bowl and set aside. In a 13 x 9 x 2-inch pan, place sliced peaches to cover bottom. Sprinkle entire box of cake mix over peaches. Pour peach syrup over cake mix. Cut half stick of butter or margarine into small "pats" and place on top of cake mix. Bake at 350° for about 30 minutes (or until golden brown).
Combine coconut, graham cracker crumbs, pecans and sugar. Mix in egg whites. Pour mixture into pie crust. Bake at 350° for 35 minutes.
Peel and slice potatoes (thin). Put in crock-pot with 1/4 cup cheese, onion, ham and milk. Cook on High for 5 to 6 hours. Add cheese the last hour of cooking time.
Mix all ingredients. Make very soupy. Cover with tin foil. Bake in 350 degree oven for 35-40 minutes. If too much liquid, remove foil and bake until liquid is absorbed.
Cream butter and sugar. Stir in molasses, beaten with eggs. Re-sift flour with other dry ingredients. Add alternately with milk. Beat well after each addition until blended. Bake in a greased 9-inch tube pan in 350° oven about 45 minutes. This is delicious with apple butter as icing while cake is still warm.
Gradually add water to sugar, cornstarch and salt. Cook until thick and clear. Add dry jello to mixture and stir until dissolved. Fold into strawberries and pour into baked pie shell. Chill.
Toast chopped pecans in 350° oven for 5 to 8 minutes. Melt butter, peanut butter and butterscotch chips together over low heat. Cool slightly. Add marshmallows, pecans and 3/4 cup coconut. Mix well. Pat mixture into buttered 9 x 13-inch pan. Sprinkle on remaining coconut. Cool until firm in refrigerator. Cut into small bars.
Mix milk and pudding. Slice 1 1/2 of the bananas. Arrange in pastry shell. Pour pudding over bananas. Refrigerate for 4 hours. Spread Cool Whip over pie. Garnish with remaining banana, sliced and dipped in lemon juice to prevent darkening. Serves 8.
Bring carrots with water to cover to a boil for 5 minutes. Drain and cool. In a medium bowl, add salt, pepper and mustard. Beat in a little of the oil to blend with mustard. Add balance of oil, sugar, vinegar and soup. Beat to blend. Stir in onion and green pepper. Cover tightly and chill overnight. Makes 12 to 16 servings.
This soup was "invented" in 5 minutes on a day when soup did not "show up." Serves 10.
Mix altogether. Make into meatballs and fry in skillet. After browning, turn low for about 30 minutes.
Pour pretzels, dry cereal and nuts in a large roaster. Heat butter, sauce and salts over low heat and pour over dry mixture and mix well. Bake at 250° for 1 hour, stirring occasionally. Drain on paper toweling until cool. Store in tins. This will keep indefinitely.
Mix all ingredients together, then roll out with rolling pin. Cut out with donut cutter. Heat a whole can of shortening on stove to form grease. Bring grease to a boil. Put donuts in grease until they turn a golden brown.
Brown beef with salt. Drain. Add broth, celery, onion, carrots, potatoes, salt and pepper. When tender, add tomato sauce, soup, corn and peas.
Mix all ingredients together with a spoon. Add 1 cup chopped pecans. Pour in 9 x 13-inch pan.	Bake 45 minutes at 350°.
For Topping: Beat cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips and set aside.
Cut pita bread in half. Cut it open. Butter bread. Sprinkle with garlic bread spread or chopped garlic and garlic salt. Broil in toaster oven.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass. Beat milk and filling mix on low until blended. Beat on medium for 3 minutes, filling will be thick. Spoon over crumb mixture in bake cups. Refrigerate. Garnish with fruit, nuts or chocolate. Makes 12 servings.
Sift together first 4 ingredients. Mix shortening, sugar and peanut butter until creamy. Add vanilla and blend well. Roll dough into balls about the size of a walnut. Place on ungreased cookie sheet. Make a crisscross design on each cookie with a fork. Bake at 350° about 12 minutes. Makes about 5 dozen.
Have a pocket cut in each chop along the fat side. Salt and pepper inside pockets. Toss together bread cubes, apple, cheese and raisins. Combine melted butter, orange juice, salt and cinnamon. Pour over bread fruit mixture and mix gently. Stuff pork chops lightly. Place in a shallow baking pan. Bake at 350° for 1 1/4 hours. Cover lightly with foil. Bake 15 minutes more. Makes 6 servings.
Cook sugar, Karo, and water to 238° on candy thermometer. Add raw peanuts. Cook to 290°, stirring all the time after adding nuts. Remove from heat. Add butter, salt, soda, and stir. Pour onto greased cookie sheet. Can use raw cashews or pecans in place of peanuts.
In a large pot, brown garlic in a little amount of olive oil. Add chopped tomatoes, basil, salt and pepper. Let cook 15 minutes. Clean cauliflower and cut into florets. Add to pot. Add enough boiling water to cover cauliflower and let cook 15 minutes. If necessary, add more boiling water to pot and add pasta. Cook until pasta is done. Sprinkle with grated cheese and enjoy.
Add all ingredients together. Put small amount of oil on griddle. Put several spoonfuls on griddle for each pancake. Brown on both sides.
Mix soup, onion, sour cream, butter, sour cream, salt and pepper. After blending thoroughly, add cheese and hash browns. Mix and bake in uncovered dish at 350° for 1 hour.
Brown hamburger meat in soup pot with minced onions. Add 1 quart hot water and bring to a boil. Add noodles and tomato paste and return to boil. Ready to serve in 15 minutes. Serve with corn bread and green salad.
Cream butter and sugar. Add eggs, cinnamon, nutmeg and vanilla. Put raisins in hot water and set aside. Cut up all fruit. Put all cut up fruit and whole nuts into large pan. Drain raisins and add. Add flour over fruit. Stir with hands. Add butter mixture and stir well (use hands). I use a large roaster to mix and cook in. Bake at 350° for 1 1/2 hours. Stir every 15 minutes while baking. Remove from oven. Pack into tube or loaf pans greased with wax paper on bottom. Let stand overnight. Return to warm oven for 5 minutes; empty. Serves large crowd.
Cut sausage in small pieces. Put in bottom of large saucepan. Pour raw cabbage in, which has been added and shredded. Add raw potatoes, cut in quarters.
Drain clams and retain liquid. Place potatoes, onion and bacon in saucepan. Nearly cover with clam liquid and water. Cover and simmer until potatoes are tender, approximately 25 minutes.
Mix flour, milk and sugar together. Pour peaches or apples on top of butter. Bake at 350° until done.
Chop bacon and mix lightly with meat, onion, green pepper, parsley and seasonings. Shape into cakes and place them 3 inches under broiler heat. Broil 12 minutes, turning once. Serves 6.
Preheat oven to 325°. In large skillet, brown meat; pour off fat. Stir in 1 cup cheese, sour cream, onions, half the chilies and 1 teaspoon bouillon. Set aside. In medium saucepan, combine tomato sauce, remaining chilies, green pepper, remaining bouillon, chili powder, sugar and cumin. Simmer 10 minutes or until bouillon dissolves. Soften tortillas according to package directions; fill each with equal portions of meat mixture. Roll up. Arrange in greased 3-quart shallow baking dish (9 x 13-inch). Spoon tomato sauce over. Cover; bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Garnish as desired. Serve with additional sour cream. Refrigerate leftovers.
Combine first 5 ingredients in a nonstick skillet. Cook until onions are transparent. Transfer vegetables to a mixing bowl and add remaining ingredients. Mix thoroughly. Spoon into a 1-quart casserole which has been sprayed with nonstick cooking spray. Bake at 375° for 30 minutes. Makes 6 servings.
Cream sugar and margarine. Salt is optional. Add eggs and vanilla. Beat until creamy. Sift flour, soda and baking powder together and add to first mixture. Add other ingredients. Drop by small spoonfuls onto cookie sheets. Bake in 400°oven for 8 to 12 minutes for chewy (barely browned), longer for crisp cookie.
Put together flour, chopped pecans and melted butter in baking dish and bake 15 minutes; cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Mix and put on top of the crust. Put remaining ingredients on top of cream cheese mixture. Add Cool Whip and decorate with chocolate shavings or nuts.