HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Beat in eggs. Stir in molasses. Sift dry ingredients and add alternately with water. Drop by teaspoon on cookie sheet. Test one cookie, if it cracks open, the dough is too stiff. If the cookie flattens, the dough needs more flour. Bake at 350° for about 8 to 10 minutes.
Add sugar a little at a time. If it gets crumbly, add a drop of milk. Flatten and roll into a ball. Dip in chocolate. Put a nut on top.
Wash and peel apples. Slice. Place an aspirin in bottom of hot, sterile jar. Pack sliced apples in jar. Cover apples with boiling water. Place another aspirin on top of packed apples. You may also add Fruit Fresh, use as directed for brighter apples. Seal with hot lids.
Place chicken in large boiler. Add water; cook until done. Remove chicken from broth. Cool. Bone chicken and cut meat into bite size pieces.
Mix first 3 ingredients together and stir into boiling water very slowly. Turn down fire and cook slowly, stirring, for 10 to 15 minutes. Eat warm with milk and sugar or lump of butter. If desired, you may fry by pouring into an oiled loaf pan and store overnight. The next day, slice and fry crisp in hot fat over hot fire. Serve immediately with butter and syrup.
Peel avocados and cut into thin slices; dip slices into lemon juice to keep from turning dark. Peel oranges (navel) and cut into slices.
Preheat oven to 325°. Cream together oleo and sugar until light and fluffy. Add eggs and beat until smooth. Add remaining ingredients. Beat at medium speed for 4 minutes. Spread batter evenly into a greased 9-inch pan. Bake 30 minutes.
Mix cake mix and lemon gelatin. Add apricot nectar and oil. Add the eggs, one at a time, and vanilla and lemon flavorings. Bake in ungreased tube pan at 325° about 55 minutes.
Preheat oven to 350°. Combine all ingredients and pour into a greased 8-inch pan. Bake at 350° for 40 minutes. Makes 6 servings.
Beat yolks until thick; gradually add sugar, vanilla and then water. Blend in sifted dry ingredients. Fold in stiffly beaten egg whites. Pour into a 13 x 9 x 2-inch waxed paper-lined pan. Bake at 350° for about 25 minutes. When cool, cut in half.
Cook cake; let it cool completely. Beat the cream cheese and gradually add powdered sugar. Add the Cool Whip; beat well. Cover the cake completely. Spoon on the blueberry pie filling. Let it run down sides of cake (may fill hole in center).
Melt oleo in a Pyrex oblong glass pan. Mix sugar, flour, milk and baking powder together. Pour this mixture over melted oleo. Then pour fruit over the 1st mixture. Bake 35 minutes at 350°.
Combine all ingredients except pork. Marinate pork in mixture for 30 minutes. Grill over medium-hot coals for 12 to 15 minutes, turning once.
Mix flour, salt and baking powder; set aside. Melt chocolate and butter. Add vanilla and eggs; beat well. Add sugar; mix well. Add this to the flour mixture. Pour into a greased pan, 8 x 8-inch. Bake at 350° for 20 minutes.
Mix jello with	1 cup boiling water. Let set slightly. Add pineapple and cranberries.	Cut in sour cream gently. Add nuts if preferred.	Chill well.
Grind the peppers and onions into small pieces using a food grinder. Add the salt and let mixture stand overnight. In the morning, drain well and add the sugar and vinegar. Cook the mixture 20 minutes or longer until the vegetables are soft and tender. Spoon cooked relish into hot sterilized 1/2 pint jars. Cover with lids and process 5 minutes in hot water bath. Remove from the water and let cool 24 hours before storing.
Drain meat, removing excess fat. Put meat in roaster pan. Add seasonings to taste. Cook onions in water; add to pan of meat. Add tomato paste. Drain beans and add to meat; mix well. Divide chili between two roaster pans. Add enough water to make a medium texture of chili. Not too thick, not too thin. Heat oven to 350° and let simmer until piping hot, about 1 hour. Serves 40.
Mix all ingredients, except pork, and simmer 1/2 hour or until thick. Pour over pork which has had fat removed. Stir and simmer 15 to 20 minutes. Serve on hamburger buns.
Prepare and bake potatoes. Cut potatoes lengthwise into halves. Scoop up potatoes, leaving a 1/4-inch shell. Brush outsides and insides of shell with margarine. Place shells, cut sides down, upon ungreased cookie sheet. Bake until edges are brown, 15 to 20 minutes. Cook and stir ground beef until brown. Stir in tomatoes and seasoning mix. (Break up tomatoes.) Simmer 20 minutes. Spoon mixture into shells. Sprinkle with cheese. Heat until cheese is melted in 475° oven. Top with sour cream and sprinkle with green onions. Serves 6.
Prepare Rice-A-Roni according to package. Remove from heat; add finely chopped other ingredients. Stir in mayonnaise and curry. Serve cold or still warm.
Preheat the oven to 350°. Season the roast with salt and pepper to taste. Melt 2 Tbsp. butter in a dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 c. water to the pan, and sprinkle 1/2 tsp. of sage, and 1/2 tsp. of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be; 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm. Melt 1 Tbsp. of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 c. cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Mix pudding mix and pineapple in medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers.
Par boil brussels sprouts until medium hard about 7-10 minutes. Fry bacon, onion and garlic until brown. Add brussels sprouts to pan and mix. Add salt and pepper to taste and saute 10 minutes.
Cook rice. In a large circular dish (Japanese rice tray), layer 1/2 of rice. Next, add all of kombu which has been soaked and drained. Layer remaining rice. Sprinkle generous amount of Furikake and red ginger strips. Great for parties!
Place skillet on medium high heat. When hot, place pork chops in skillet and brown on both sides. Do not flour. When brown, add mushroom soup and sliced potatoes; cover and turn heat to low and cook about 45 minutes.
Melt almond bark in double boiler, then pour over mixture. Spread on wax paper; cover cookie sheet until hard then break up into pieces.
Melt 2 cups milk and margarine (don't boil). Mix brown sugar, eggs, vanilla and flour together. Add remaining 2 cups milk. Pour into 2 pie shells and bake at 375° for about 45 minutes until filling is firm.
In heavy pan, bring first three ingredients to a boil, stir well. Add powdered sugar and vanilla. Mix well. Pour over cake while frosting is hot.
Combine fruit, 3/4 cup sugar and cinnamon in 1-quart baking dish. Combine egg, sugar, milk and vanilla and beat until thick. Stir in mix and drop by spoonfuls over fruit. Bake at 350° for 40 minutes or until top is brown. Serve warm with ice cream or Cool Whip.
Slice raw potatoes. Place in bottom of baking dish. Crumble hamburger over potatoes. Add cream of celery and cream of chicken. Cover with foil and bake at 350° for 1 1/2 hours. Remove the foil the last 1/2 hour.
Cream shortening, sugar and egg yolks; alternate dry ingredients and soup. Add nuts and raisins. Bake in square cake tin.
Prepare cake mix as directed. Beat 10x sugar, cream cheese, butter and vanilla until smooth. (Add red food coloring if wanted.) Slice layers in half and frost. Add strawberries on top.
Mix all together gently. The result will be a happy family full of love, peace, faith, trust, caring, forgiveness and sharing.
Mix all ingredients, then add meat. Mix well. Bake at 350° for 1 hour.
In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat evaporated milk, honey and butter until very warm (120° to 130°). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter. Place in bowl coated with Baker's Joy; spray top of dough with Baker's Joy. Cover tightly with plastic; refrigerate 2 to 24 hours.
Combine all ingredients except cheese. Pour into a casserole dish. Top with cheese. Bake at 350° for 30 minutes. Makes 6 servings.
Put bacon (or ham or sausage), onion and cheese in pie shell. Combine eggs, milk, salt, pepper (mushrooms) and pour into pie shell. Bake at 325° for 40 minutes.
Stir-fry pepper, celery and onion in the oil in a large skillet about 8 minutes, until tender. Add consomme and rice. Cook, stirring for 5 minutes. Blend in mushroom soup. Pour into lightly buttered 2-quart baking dish. Cover. Bake in oven at 300° for 1 hour or until rice is done and liquid has been absorbed. Decorate, if you like, with pimento strips.
Mix sugar and water; chill. Then mix juices and bananas. Take out sugar solution and mix together. Divide and pour into two containers (ice cream buckets) and freeze solid. Thaw for at least 2 hours until slushy. Pour in punch bowl. Add one 2 liter bottle ginger ale for each container. Serves 48.
Cook beans in water and salt to taste. Saute onion in 2 tablespoons oil. Brown meat; drain off grease. Add beans, meat and remaining ingredients and simmer.
Layer apples, apricots, pears, peaches and pineapple in a large bowl. Combine orange juice and lemon juice. Pour over fruit. Spread cherry pie filling on top. Cover and refrigerate for 2 hours.
Cream the first 3 ingredients well. Then add the rest of the ingredients. Mix all ingredients and pour into 2 (9-inch) cake tins. Batter will be thick. Sprinkle with cinnamon and brown sugar. Then dot with butter, pushing butter down into the dough. You may add apples or blueberries to the batter. Bake at 375° for 25 minutes. If you add fruit, bake 5 minutes longer.
Saute pepper and onions in butter. Add meat; cook until browned. Place alternate layers of meat mixture and corn in buttered baking dish, seasoning with salt and pepper. Arrange sliced tomatoes over top. Cover with buttered crumbs. Bake at 350° until crumbs are brown. Serves 6.
Boil pint jars 15 minutes. Leave in hot water until ready to use. Wash peppers. Cut peppers into rings. Fill each jar with cut peppers. Boil water, vinegar and salt. Pour over peppers and seal.
Sprinkle lemon juice over apricots in a large bowl. Add the sugar, tapioca and salt. Mix gently to combine fruit and dry ingredients. Let stand 15 minutes. Roll out half the pastry and fit into a 9-inch pie pan.
Slice squash in half lengthwise. Place face down on a baking dish. Add 1/2 cup water. Bake at 350° for 45 minutes or until flesh is tender and shell is firm enough to be stuffed.
Mix Jell-O and cottage cheese until blended. Add pineapple and Cool Whip. Then add pecans and orange slices. Regular Jell-O and Cool Whip can be used if preferred.
Add all ingredients in a big pot and heat on simmer for about 20 minutes. Add 1 to 2 cups water, if desired.
Cook potatoes in a large pot of lightly salted boiling water until they are just tender, 10 to 15 minutes. Meanwhile, in a small bowl, combine wine, mustard, oil, salt and pepper.
Make approximately 12 holes in the baked cake using a wooden spoon handle. Pour the condensed milk over the holes. Pour the 2 ice cream toppings over the holes. Chill cake. Just before serving, top with Cool Whip and crumbled Heath bars.
Let 2 loaves frozen bread rise; pat in a cookie sheet until flat (like a pizza). Fry sausage and drain well. Mix chopped onion, green pepper, celery and grated cheese. Spread on top of flattened bread dough; roll up and butter the top. Bake at 350° for 25 minutes.
Saute onion and pepper in oleo. Add rest of ingredients. Place in casserole dish and bake 1 hour at 350°.
Mix both puddings together according to package directions. Bake devil's food cake according to package directions. Use a square or rectangular pan to bake cake. When cake cools, cut into squares. In a large bowl, layer cake squares on bottom. Next, add pudding layer, then Cool Whip layer. Sprinkle top of Cool Whip with crushed Heath bars or Skor bars. Begin another series of layers starting with cake and ending with Cool Whip and Heath bars. If you use pecans, sprinkle on top of candy bars.
Combine boiling water and oatmeal. Let stand for 20 minutes. Cream butter and sugars, then add to oatmeal. Sift together flour, cinnamon, baking soda and salt. Add to oatmeal mixture and stir in vanilla. Bake in a greased and floured 11 x 13 pan at 350 degrees for 30 minutes. Mix remaining ingredients for icing and spread on cake. Brown under broiler until bubbly.
Combine mayonnaise, sour cream and honey. Add apples; mix well to prevent apples from discoloring. Add celery, walnuts and grapes; mix lightly. Chill well before serving. Yield: 3 or 4 servings.
Wrap 6 or 7 beans in each bacon strip and boil until bacon is done. Mix butter, vinegars, salt, pepper, parsley, and onions together. Boil and pour over beans.
Boil pudding mix, sugar and milk until a soft ball forms in cold water. Add butter. Beat until creamy. Add nuts, if desired.
Toss chicken, celery, almonds, pimento and mayonnaise. Blend in lemon juice, onions and seasonings. Fill a shallow, greased casserole. Mix grated cheese with chips. Sprinkle over top. Bake at 375° about 30 minutes or until heated through and lightly browned. Yields about 8 to 10 servings.
Cook chicken until done. Cut into bite size pieces. Cook chicken broth, bouillon cubes and vegetables, that have been chopped in food processor, until soft. Put chicken in stock and add water until desired taste. Before serving, cook noodles. Put noodles in bowl and pour broth over noodles. Serve. Sure to make anyone feel good when tasting! Serves 6 to 8. Can freeze. Can do ahead.
Place chicken in greased casserole dish. Combine soup and broth. Pour over chicken. Combine remaining ingredients and pour over chicken mixture. Bake at 350° for 35 to 40 minutes, until lightly brown.
Beat eggs and sugar. Add other ingredients and mix well. Pour into 3 well-greased and floured loaf pans. Bake at 325° for 1 hour or until brown.
Put all in blender; blend until desired consistency. Stores well in refrigerator for several days.
Combine ground beef, onions and garlic in a large saucepan and cook until meat is browned. Stir in remaining ingredients. Bring to boil, then lower temperature and simmer for 15 to 20 minutes. Serve.
In a microwave-safe bowl, combine 2 1/2 cups vanilla chips and chocolate chips. Microwave chips for 2 minutes. Stir; microwave 1 to 2 minutes more. Stir until smooth. Add marshmallows, cereals and peanuts. Mix spread evenly on 13-inch pizza pan that has been coated with Pam. Arrange cherries on top. Sprinkle with coconut. Melt remaining vanilla chips; add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature.
Cream butter and sugar, add eggs and vanilla. Sift together dry ingredients and mix well. Add chocolate chips, grated candy and nuts. Drop by teaspoonful on cookie sheet. Bake at 375° for 8 minutes.
Chop cabbage. Mix other ingredients. Pour over cabbage. Sprinkle with rice wine.
In a baking dish, layer rice and chicken; top with mixture of soup and milk. Sprinkle with pepper and cheese. Bake at 350° for 30 minutes. Serves 4.
Mix salt, pepper, orange juice, orange rind, melted butter and nutmeg. Pour over fish. Bake at 450° allowing 10 minutes per inch thickness for frozen fish or until fish flakes easily when tested with a fork.
Cut up bacon and fry with cut up onions. Drain off grease. Cut up celery and green pepper. Drain the kidney beans. Combine these with the rest of the ingredients. Bake 1 hour at 350°.
Boil water and sugar for 10 minutes. Cool. Add orange juice, crushed pineapple, lemon juice and banana. Makes 2 trays.
Brown sausage and onion. Drain. Add chilies and tomatoes. Simmer 5 minutes. Add sour cream and cream cheese. Keep hot in crock-pot.
Drain raspberries (press lightly) and reserve syrup. Add enough water to make one cup. In saucepan, combine cranberries and syrup mixture. Bring to a boil; simmer 5 minutes. Meanwhile, combine sugar, cornstarch and salt. Add to cranberry mixture. Cook quickly, stirring constantly, until mixture thickens. Remove from heat. Stir in raspberries.
Put washed beans in crock pot or in large pot on stove. Add water, salt and oil. Cook until partially done and add ham or ham hocks. Cook until beans are tender. Salt and pepper to taste.
Thaw Cool Whip and mix all of the ingredients with fork. Refrigerate a couple of hours. Serve with fresh fruit (strawberries, grapes, apples, pears, cantaloupe, cherries, etc.).
Pound chicken breasts to flatten. Sprinkle with salt and pepper. Cover with slices of ham. Place 1 tablespoon Parmesan cheese in center of each. Roll and secure with toothpicks. Arrange in baking dish. Combine tomato sauce, sugar, salt, Tabasco and garlic powder; pour over chicken. Cover and bake at 375° for 30 minutes. Remove toothpicks. Place slice of Mozzarella cheese over each roll. Return to oven until cheese melts.
Combine bay leaf, tomato sauce, mustard and mayonnaise in bowl. Microwave for 2 minutes on High. Arrange fish in baking dish. Pour sauce over fish and top with crumbs. Microwave for 5 minutes; turn dish and cook 5 minutes longer.
Rinse frozen peas under running cold water to separate; drain. Mix all ingredients. Cover and refrigerate at least two hours.
Combine broccoli, onion and bacon in large bowl. Mix well. Combine mayonnaise, sugar and vinegar in small bowl; mix until sugar dissolves. Chill both mixtures until 30 minutes before serving time. Pour dressing over broccoli mixture; mix well.
Brown ground chuck with onions; drain. Add taco seasoning mix. Spread mixture in a greased 10 1/2-inch pie plate. Spoon drained chilies over meat mixture. Mix eggs, milk and Bisquick until creamy; pour over meat mixture. Bake 25 minutes. Take out, put sliced tomatoes on top and sprinkle cheese over tomatoes. Return to oven for 8 to 10 minutes, until a knife inserted in center comes out clean. Top with sour cream. Serve with lettuce and tomatoes.
Prepare instant mashed potato as label directs. Preheat oven to 350°. Add Parmesan to potatoes and eggs. Beat until well blended. Spoon potatoes into 1 1/2-quart casserole dish. Sprinkle with Cheddar cheese. Bake slightly puffed and golden. Makes 6 or 7 servings.
Put all ingredients except nuts in a 2-quart microwave dish. Microwave on High 4 minutes. Add nuts and blend only once until smooth. Chill in refrigerator. Cut into squares.
Mix above ingredients and form into loaf pan. Bake at 350° for 1 hour.
Spread softened cream cheese on pie shells. Arrange 1/2 strawberries over cream cheese. Mix sugar, cold water, cornstarch, syrup, butter and salt in a pan and bring to a boil. Cook until thick, 5 to 7 minutes. Remove from heat and stir in strawberry Jell-O and red food coloring immediately while hot. Chill until almost congealed before pouring over strawberries. Chill. Before serving, top with whipped cream.
Combine oil, sugar, eggs and 1 teaspoon vanilla. Measure and sift flour; add to first mixture. Stir in remaining vanilla, apples and nuts. Mix well; mixture will be very stiff. Pour into a well-greased 9 x 13-inch baking pan. Bake at 300° for 1 hour.
Peel, seed and chunk squash and potatoes. Brush with oil and sprinkle with salt and pepper. Cook at 350° on a greased cookie sheet until tender.
Cream together sugar, salt, shortening, vanilla and eggs. Sift together flour, soda and cocoa. Also add baking powder. Add this to first mixture alternately with water and sour milk. Add slightly more flour if milk is not thick. Drop by teaspoon. Bake in a hot oven.
Beat eggs; add sugar and oil. Add dry ingredients, then pumpkin. Bake at 350° for about 45 minutes.
Add vanilla to oil, honey, nutmeg, cinnamon and salt; mix well. In a large roasting pan, put the flakes, wheat germ, all-brand, nuts and seeds. Pour honey mixture over all. Put in oven at 300° for 10 minutes; take out and stir. Repeat every 10 minutes for 45 minutes. When cool, add 1 3/4 cups of raisins or any dry fruit and coconut.
Combine carrots, celery and carrot tops, cilantro, onion, chicken breast, garlic and stock in a large soup pot. Bring to a boil over medium high heat. Reduce heat and simmer, covered for 25 minutes or until chicken is tender. Heat oil in fry pan over medium high heat. Cut tortillas into 1/2 inch strips and fry to desired crispness. Drain on paper towel lined plate. Strain simmered soup into large bowl and slice cooked carrots from the strained vegetables. Discard other vegetables, if desired. Remove chicken breast and refrigerate covered, until cooled. Once cooled, shred meat and add to broth, refrigerate. Once completely cooled, skim off any fat. Ten minutes before serving, bring soup to a simmer over medium high heat. Peel avocado and slice. Add avocado, tortilla strips, tomato sauce, lime juice, additional cilantro if desired, and jalapeno chilies to soup and stir. Simmer 5 minutes and serve.
Place the chicken breast in the freezer for 30 minutes to 1 hour. When the chicken is firm, remove the skin and cut into thin pieces, about 1/4 x 1-inch or cubes and set aside.
Combine cooked squash, margarine, onions, crushed crackers, beaten egg mixed with milk, salt, pepper and 1/4 cup of cheese. Pour into buttered casserole and top with remaining cheese. Bake at 350° fo 40 minutes.
Combine all ingredients in mixing bowl. Beat well at medium speed. Divide into 4 layers. Bake at 325° for 20 to 30 minutes.
Peel and slice onions; separate into rings (about 5 cups). Saute in butter until golden, not brown (about 20 minutes).
Mix and spoon into greased muffin pan. Bake 15 minutes at 400°.
Heat oven to 350°. Thaw and drain raspberries. Butter a 9-inch spring-form pan. Line bottom with waxed paper. Butter paper. Grind almonds and 1 cup sugar to a powder; combine with flour. Melt butter. Add Amaretto. Beat white and salt until peaks. Fold 1/4 of almond mixture at a time into whites, alternating with butter. Pour into pan. Gently push raspberries into top of cake. Cook for 45 to 50 minutes. Cool and mold. Dust with confectioners sugar.
Mix well. Pour into unbaked pie shell. Bake for 1 hour at 325°.
Mix cheese, butter, sugar and flour with hands until doughy consistency. Pour apples in 8-inch square pan, then spread cheese mixture over apples. Bake at 350° for 35 to 45 minutes or until brown.
Slightly cook carrots, drain and cool. Crush Ritz and add to melted oleo. Mix all ingredients and top with cheese. Bake at 350° until brown.
Scrub potatoes with brush. Slice potatoes with skins on into about 1/2-inch slices. Boil in water about 15 minutes. Lay boiled slices into a greased 10 x 14-inch baking dish or pan. Dot potatoes with remaining stick of oleo. Liberally, sprinkle potatoes with garlic powder. Add pepper to taste. Mix 1 can of cream of mushroom soup with 1/2 can of milk (measured with same can). Pour over potatoes. Bake at 400° for 30 to 35 minutes. Remove potatoes from oven and spoon Cheez Whiz over top and return to oven for 5 to 10 minutes more.
Mix Cool Whip, cream cheese, vanilla pudding and milk. Line the bottom of a large pan with whole vanilla wafers. Alternate layers of pudding mixture and sliced strawberries. Top with crushed vanilla wafers.
Make pumpkin according to recipe on the can for 2 pies. Spread in a greased 9 x 13-inch pan (Pyrex if you have one). Sprinkle dry cake mix over pumpkin mixture. Drizzle with margarine to cover dry cake mix. Top with chopped pecans. Bake 1 hour at 350°; cool. Top with Cool Whip to serve.
Cool well before covering cooked bottom. Then cover with 1 cup whipped cream sprinkled with graham cracker crumbs. Keep in freezer.
Mix together; store in jar. To serve, add 2 teaspoons to 1 cup hot water.