HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugars. Add eggs, one at a time. Add soda, salt and vanilla. Stir in flour, one cup at a time. Add oatmeal, one cup at a time. Mixture will be very thick. Add chocolate chips. Drop on greased cookie sheet. Bake 8 to 10 minutes at 350°.
Cook the first 4 ingredients to soft ball stage. Remove from heat. Cool slightly, then add the cream. Beat until smooth.
* They peel easier when dipped in boiling water first for a few seconds, then in ice or cold water; do not overcook! I've also not peeled tomatoes and it still tastes great!
Cream together Crisco, granular sugar and brown sugar; add 2 well beaten eggs, vanilla and butter flavoring. Then add flour, blended with soda and salt; mix together. Add oatmeal, coconut and nuts. You may immediately bake these cookies by dropping them onto the cookie sheet, or they can be rolled in wax paper and chilled. (If chilled, slice 1/4-inch thick and place on cookie sheet.) Bake 10 minutes at 325°. If you like chewy cookies, don't let them overcook. If you like crunchy cookies, let them brown.
Soak country ham overnight. Take ham and trim off excess fat. Then cut diagonally across whole ham. Heat honey and brown sugar in the microwave until the mixture gets soft and spreadable. Pour the mixture over ham. Put ham in deep pan half full of water and put in a 375° oven for 3 to 4 hours or until ham pulls away from the bone.
Mix all ingredients. Form into ball. Roll mixture in chopped pecans (about 3/4 cup). Great with Ritz crackers.
In a mixing bowl, combine sugar and peanut butter; mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the white coating in a double boiler or microwave-safe bowl. Dip balls and place on waxed paper to harden. Yields 2 dozen.
Combine sugar, flour and salt and blend thoroughly. Stir in the scalded milk. Cook over moderate heat until mixture thickens. Continue to cook about 2 minutes. Pour some of the mixture over the slightly beaten egg yolk. Cook for 1 minute longer. Add butter and vanilla. Cook, pour into baked pie shell and top with meringue. Bake in a 375° oven.
Mix ingredients together well. Roll into balls, size of quarter (approximately). Put onto cookie sheet.	Bake at 350° for 10 minutes, approximately or until lightly browned. Serve hot. Great for guests.
Thaw the white bread; spread it out. Put cheese, garlic and onion evenly over the bread. Roll it up. Butter the top; sprinkle with Romano cheese. Bake at 350° for 20 minutes.
Melt butter and oil in large skillet over medium heat. Add onion, cook, stirring 5 minutes. Stir in asparagus, thyme, salt and pepper and cook for 1 minute. Add rice, stir for 1 minute. Add broth and water; cover and bring to a simmer. Reduce heat and cook until rice is done and asparagus is tender, about 25-30 minutes. Stir in zest and lemon juice just before serving.
Mix all ingredients well. It will be dry; press the mixture in bottom of a lightly greased and floured 9 x 13-inch baking pan.
Heat oven to 350°. In large bowl, combine first 7 ingredients. Form into walnut size meatballs. Arrange in a 15 1/2 x 10 1/2-inch pan.
Spoon desired amount of sauce onto pita bread. Add your choice of toppings. Top with cheese. Place on cookie sheet for 15 to 20 minutes in 350° oven. Kids love them!
Mix yeast with warm water. Add sugar and Crisco. Mix in flour. Let rise until double in size. Work down and make out into rolls. Then cover with melted margarine and let rise to double (about 1 1/2 hours). Bake in a 350° oven until done.
In a large pot, add tomatoes, juice and carrots. Cook until tender. Add all other ingredients, except peas. Bring to a boil and cook vegetables until tender. Add peas and simmer. May need to add more juice or water. Flavor as desired, salt, pepper, sugar, beef or chicken bouillon. This makes a thick soup. I freeze in serving size containers. When opened, add beef or chicken broth if desired, water or V-8 juice. Heat and serve.
Grease a 9 x 13-inch casserole dish. Layer sliced potatoes and chopped onion. Shred cabbage and put on top. Mix cream of celery soup with 1 can of water and pour on top of cabbage. Cut sausage in chunks and arrange on top. Cover and bake at 350° for 1 1/2 to 2 hours.
Dissolve Jell-O and sugar in hot water. Add lemon juice, pineapple juice and cold water. Then freeze overnight or 6 to 12 hours. Remove, shake and add 7-Up or one of the other. Delicious. Great for weddings or showers, just any time. Freeze in punch bowl.
Combine all ingredients and knead vigorously and long. After a few minutes, it should form a ball that holds together. If sticky, add flour, a handful at a time. If too dry and stiff, add skim milk. Use either a kneader pot or by hand on a floured board.
Add sugar, cocoa, salt, milk, butter and vanilla. Stir. Bring to a boil about 4 minutes until it becomes a soft ball. Add peanut butter until it starts to thicken. Pour into buttered pan. Chill for 1 hour.
Using a quart jar or plastic container, layer onions and cucumber slices. Pour vinegar mixture over slices. Cover. Keep in refrigerator. Pickles will keep for several months. These are similar to bread and butter pickles.
Combine cream cheese, egg yolks, 3/4 cup sugar and vanilla in a bowl. Mix with electric mixer on high until creamy, about 3 minutes; set aside. Unroll 1 package crescent roll dough evenly in a 9 x 13-inch pan, pressing down to close perforations. Spread cheese mixture evenly on dough. Unroll other package dough evenly over filling. Whip egg whites in small bowl until frothy; spread evenly atop dough. Sprinkle with remaining 3/4 cup sugar, cinnamon and nuts. Bake at 325° for 25 to 30 minutes. Let cool, cut into bars.
Cook and stir hamburger, onion and garlic until hamburger is light brown; drain. Stir in remaining ingredients except spaghetti. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, 1 hour. Serve sauce over hot spaghetti. Sprinkle with grated Parmesan cheese, if desired.
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 1 1/4 cup of mixture for topping. Press remaining mixture into bottom of a 10 x 15 pan. Bake in preheated 350° oven for 15 minutes. Cool slightly before adding filling.
Set jello. Add whole cranberry sauce, pineapple, chopped apple, celery and nuts. Stir as thickens. Use 9 x 13-inch pan. Refrigerate.
Beat egg whites and gradually beat in sugar and lemon extract. Bake at 350° until browned a little.
Mix all ingredients and put into a casserole. Bake for 30 minutes at 350°.
Place burritos in lightly greased baking dish. Pour tomato sauce and salsa over burritos. Sprinkle with cheese. Cover with foil; bake for 30 minutes at 350°.
Slice several apples into bottom of 9 x 9-inch greased pan. Cover with mixture of sugar, flour and oatmeal. Dot with butter and sprinkle with cinnamon and nutmeg. Bake at 350° for 30 minutes. Should be crispy when done.
Slice angel food cake and line pan or dish. Beat remaining ingredients with a mixer. Layer mixture over cake, then put another layer of cake, followed by another layer of remaining mixture. Cover with 1 can of cherry pie filling. Refrigerate overnight before serving.
Cream the shortening, salt and brown sugar. Add the flour and blend. Press into a 9 x 13-inch greased pan. Bake at 325° for 15 minutes.
In medium bowl, toss chicken and celery with almonds, onion, lemon juice, pepper, salt and mayonnaise.	Cut off top of each roll; then scoop out center. Fill rolls with chicken mixture. Arrange rolls in	baking	pan; sprinkle tops with grated cheese. Bake about 25 minutes or until cheese begins to bubble. Serves 4.
Add cornstarch and sugar together in a large saucepan. Mix in 1 cup water. Cook over low flame until thick. Add lemon juice and margarine, then add pineapple and rhubarb. Put in 10-inch deep crust and cover with top crust. Make a slit in center for steam to escape. Bake until golden brown at 350°.
Melt candy in saucepan over medium heat, stirring constantly. Add granola; mix until well blended. Turn out on cookie sheet with waxed paper. Cover top with another sheet of waxed paper; roll flat with a rolling pin. Place in refrigerator until set, then break into pieces.
Preheat oven to 375°. Blend dry cake mix, oil and eggs. Drop from a teaspoon about 2 inches apart on ungreased cookie sheet. Combine sugar and cinnamon. Dip the bottom of a glass in mixture and press each cookie flat (dip glass bottom for each cookie). Press a nut half on center of each cookie. Bake at 375° for 8 to 10 minutes until medium brown. Cool on cookie sheet for 1 minute. Remove to racks for further cooling. Store tightly covered. Yield: 5 to 6 dozen 2 1/2-inch cookies.
Mix first 3 ingredients. Pour into 1 gallon container. Add enough water to fill container. Shake well. Freeze until ready to use. Thaw until the texture of slush. Serve immediately. Yield: 1 gallon.
Brown meat and onion; add salt and pepper. Drain and set aside. Mix soups, Pet milk, taco sauce and cheese. Tear flour tortillas into pieces. Layer tortillas in bottom of casserole. Add meat and sauce. Put cheese on top. Bake 1 hour at 350°. Cover with foil.
Place onions in 1-quart glass baking dish. Cover with glass lid or plastic wrap. Microwave on High for 8 minutes; drain. Stir in margarine and honey; cover. Microwave on High for 3 minutes longer. Let stand, covered, for 3 minutes before serving.
Brown hamburg (loose). Add onion soup and water (as desired). Add spaghetti (as desired). Allow to cook and thicken with cornstarch.
Mix cake mix, egg, peanut butter and water together. Roll into small balls (about 1/2 teaspoon). Bake on cookie sheet at 350° for about 5 to 10 minutes; remove from oven and press chocolate chip into center of hot cookie.
Mix the ingredients together and drop from a tablespoon onto a lightly greased cookie sheet. Bake at 350° for about 20 minutes.
Brown meat; drain. Add garlic, parsley, basil, salt, tomatoes and tomato paste, simmering 45 minutes. Cook noodles; drain. Rinse in cold water. Combine cottage cheese with eggs and seasonings. Place half the noodles in a 13 x 9 x 2-inch baking dish; spread half the cottage cheese sauce, half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375° for 30 minutes. Cool 15 minutes, then cut in squares. Serves 12.
Mix eggs, sugar, flour, cocoa and margarine. Add vanilla, milk and water; beat until mixed well. Pour into a glass dish and bake at 375° for 45 to 50 minutes or until done. Let set about 10 to 15 minutes.
Mix ingredients and put in unbaked pie shell. Bake in oven at 425° for 15 minutes. Lower heat to 350°. Cook for 35 minutes.
Cream together first 4 ingredients, beaten egg and vanilla. Add dry ingredients in order written. Spoon on baking sheet. Bake 10 to 15 minutes at 350°.
Preheat oven to 350°. In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa, then water. Bring to a boil. Remove. In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased 15 x 10-inch jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup cocoa and Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
Combine sweet potatoes with all ingredients except pie shell, blending well with electric mixer (or hand mix using a wooden spoon). Pour into pie shell. Bake in preheated 400° oven about 30 minutes, or until golden and puffy. Serve alone or topped with whipped cream.
Melt butter or margarine in 9x9 pan. Mix sugar, flour, baking powder, salt and milk together. Pour over melted butter. Do not stir. Drop peaches into mixture. Do not stir. Bake at 325 degrees for 50 minutes.
Cook eggs, flour, sugar and juice together until thick. Let cool, then beat in mayonnaise. Add crushed, drained pineapple. Makes 2 pints and will keep in refrigerator for days.
Preheat oven to 425°. In large mixer bowl, combine all ingredients, except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven to 350°. Bake 35 to 40 minutes longer or until knife inserted 1-inch from edge comes out clean. Cool. Refrigerate leftovers.
Mix sugar, margarine, milk, vinegar and corn syrup in a saucepan and boil for 6 minutes. Pour this mixture over peanut butter and marshmallow cream. Stir until thick, then pour into greased pans. When cool, cut into desired size pieces. Makes about 5 pounds of fudge.
Blend all ingredients except apples and melted butter with fork. Arrange sliced apples in 8 x 8-inch lightly greased square pan. Spread mixture over apples. Extra cinnamon and sugar may be sprinkled over mixture. Pour melted butter over mixture. Bake at 350° for 30 to 40 minutes. Serve warm, great with vanilla ice cream.
Preheat oven to 350°. Mix eggs and cooled margarine with two sugars. Blend very well. Add flour and pecans to mixture, again blend well. Layer 1/2 cup chocolate chips onto bottom of unbaked pie shell. Pour mixture over chocolate chips until it reaches top of 10-inch pie tin. Place in preheated oven. Bake 30 to 35 minutes.
Blend first 3 ingredients together to make the dip. If using hard cream cheese, let it get to room temperature and knead in package before adding. Pour dip into large platter, then layer on the ingredients you are using, for example dip, lettuce, tomatoes and then cheese. You can add or delete anything you like. Use chips for dipping. Always a huge success, even with the kids.
In heavy pan, melt butter and brown sugar. Bring to a boil, stirring constantly until mixture reaches 290° on candy thermometer. Pour onto greased cookie sheet covered with the nuts. Spread out as thin as you can. Sprinkle chocolate chips over the top. When melted, spread to make icing. Let cool completely.
Dice pears; set aside. Dissolve gelatin and salt in boiling water. Add reserved syrup and lemon juice. Pour 1 1/4 cups into an 8 x 4-inch loaf pan. Chill until set, but not firm, about 1 hour.
Pare and core apples; slice thin. Drop apple slices into maple syrup; stir to coat apples. Spread evenly in greased, shallow 2-quart baking dish. Cream butter to consistency of mayonnaise. Add sugar while continuing to cream. Beat in egg. Mix and sift flour, baking powder and salt. Add alternately with milk to butter and sugar mixture. Spoon over apples, spreading smoothly with rubber spatula. Bake at 400° for 30 to 35 minutes, or until topping is golden brown and cake tester comes out clean. May be served warm with plain cream and additional maple syrup, if desired. Makes 6 servings.
Heat oven to 400°. Mix hot water and margarine in a bowl. Stir in stuffing mix, pepper and half of the pineapple and syrup. Spoon evenly on chicken and roll. Secure with toothpicks. Put in square pan with remaining stuffing in center. Mix remaining pineapple, syrup, sugar, vinegar and ginger. Spoon over chicken. Bake 30 minutes.
Preheat oven to 350 degrees. Grease bottom of 13 x 9 x 2 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans, drizzle with melted butter. Bake at 350 degrees for 50 to 55 minutes or until golden brown. Cool completely. Serve with whipped topping. Refrigerate leftovers.
Wash the vegetables and cut them into small pieces. Put the vegetable oil into a saucepan. Add the onions and fry for 2 minutes. Add the tomato sauce, peppers and salt. Leave it on a medium heat for 5 minutes. Add the vegetables and 2 cups of water and let simmer until soft and tender. Do not overcook the vegetables. Serve with fried rice plantain or cooked rice.
Mix all the ingredients and form into 4 patties; grill indoors or out on the barbecue. Serve on the proverbial toasted bun or choose sourdough bread for less fat and cholesterol. Pile high with lettuce, tomato slices and onion rings grilled on a no stick pan sprayed with Pam. Serves 4.
Blend cream soda, vanilla extract, ice cubes and sweetener until mixed well, then add Hi-Energy Vanilla Supplements and blend to desired consistency. Um-um good!
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Combine all ingredients, except nuts and chocolate chips, in a large mixing bowl. Blend well at lowest speed. Beat 2 minutes at medium speed. Pour batter into prepared pan. Sprinkle with chocolate chips and nuts. Bake 35 to 40 minutes.
Cook eggs, milk and 1 cup sugar in double boiler until mixture coats the spoon. Then add remaining 1 1/2 cups sugar, Carnation milk and vanilla. Mix with cooked mixture. Add enough milk to make 1 gallon. Refrigerate overnight. Pour into 1 gallon ice cream freezer and freeze as directed.
Drain all canned vegetables. Mix the sugar, vinegar, oil and salt together and bring to a boil. Add to vegetables and chill overnight. (Will keep for a week.)
Boil chicken in big pot and add salt. Make up dumplings like you would biscuits, except use only flour and cold water. Roll dough out thin and cut in little pieces; drop in boiling water with chicken. Sprinkle black pepper and cook until dumplings are done.
Pull strings from peas. Place in a 6-quart kettle. Cover with water. Cook while you are cleaning the potatoes. Use a brush and brush off all loose peelings. Place on top of peas. Add bacon grease and cook until peas are tender and most of the liquid is absorbed, on medium heat about 1 to 1 1/2 hours.
Preheat oven to 350°. Sift together dry ingredients and blend sugar and margarine together, then eggs and then mix dry ingredients. Place in a greased bread pan and bake for 45 minutes.
In 3-quart pan, saute onion in margarine until translucent. Sprinkle flour, mustard, salt and pepper, continuing to stir vigorously. Slowly stir in milk, continuously stirring until mixture boils; boil 2 minutes. Remove from heat; blend in grated cheese. Drain macaroni well and add to the sauce. Spray large baking dish with Pam; add mixture. Mix bread crumbs with paprika; sprinkle on top. Bake at 350° for 30 minutes or at 425° for 15 to 20 minutes.
Mix all ingredients together. Bake for 1 hour until toothpick comes clean. Use 2 greased and floured pans.
Cook sausage and save drippings (10 minutes). Sift flour and salt in a bowl. Make well in center and add half the milk and 2 eggs, well beaten. Gradually mix flour in liquid. At end, add rest of milk. Beat vigorously. Pour batter in with mushrooms and sausage. Bake at 425° for 45 minutes until golden. The sausages are "toad" and the mushrooms are the "toadstools". Fun for Halloween.
Pour pineapple juice in pan. Add grated cheese and sugar. Add flour. Mix together and pour over pineapple. Add 3/4 pack Ritz cracker crumbs.
Mix sugars and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell that has been sprayed with Pam and covered with cornmeal on bottom and all sides. Bake in preheated oven at 425° for 15 minutes. Reduce temperature to 350°. Bake 40 to 50 minutes or until toothpick comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
Preheat oven to 400°. Pour chili into greased 8-inch square baking pan. Combine remaining ingredients in order listed. Blend well. Pour batter over chili. Bake 30 to 35 minutes. Makes 4 to 6 servings. Serve with salad or slaw.
With a sharp knife, cut off and reserve a thick slice from the blossom end of each tomato. Scoop out tomato pulp and seeds. Leave tomato, cut side down, on paper to dry for 5 minutes. Coarsely chop tomato pulp.
Cook squash and onions 5 minutes. Drain well. Add other ingredients and salt to taste. Put in casserole dish and bake for 30 minutes at 350°.
Slit squash and boil in salted water until tender. Remove and run fork down pulp in squash. Mix Cavender's seasoning with sour cream and spread over each squash and sprinkle with grated cheese. Bake at 350° until the cheese melts.
Mix water, sugar and corn starch. Cook over low heat stirring as cooking until thick. Add Jell-o. Stir until mixed. Remove from heat and let cool. While still warm, add berries. Mix and pour into baked pie crust. Refrigerate until set and cool. Top with Cool Whip.
Brown meat and onion (drain grease). Add corn, soups, pimento, sour cream and seasonings. Cook noodles and drain. Combine all ingredients in casserole dish. Mix together crumbs and melted butter. Sprinkle on top. Bake 30 minutes at 350°.
Brown meat, then add onion and celery and cook until tender. Add spaghetti, tomatoes and vegetables and place in casserole dish. Cover top with grated cheese and bake at 350° until cheese is bubbly, 5 to 6 servings.
Mix browned hamburger with taco seasoning, beans and sour cream. Bake for 20 minutes at 300°. Add cheese and put back into oven to melt. Serve warm with nacho-style chips.
Brown onion and celery together until tender. Add remaining ingredients and cook 10 minutes or until zucchini is tender. Contains 75 calories per 8 ounce serving. Can add mushrooms and hamburger for variations.
Preheat oven to 350°. Grease and flour 1 (9 x 5-inch) loaf pan or 3 (5 1/2 x 3-inch) pans. Into bowl, sift together flour, sugar, baking powder, ginger, salt and cloves. In another bowl, combine pumpkin, egg, milk and oil; blend well. Add flour mixture and stir until blended. Stir in crystallized ginger. Pour batter into prepared pan and bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes on wire rack. Serve warm or cool completely.
In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet, cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet, add the oil and in the fat cook the onion, fennel, bell pepper, basil, thyme, salt and pepper to taste over moderate heat, stirring until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes or until the vegetables are tender.
Mix and bake the cake mix according to directions on package. Remove cake from oven and immediately poke cake full of holes with a two tined meat fork. Spread the pineapple over the cake. Cool cake. Mix the pudding and cook and top over cake. Let cake stand overnight, if possible. One hour before serving, top it off with the Cool Whip.
Heat oven to 400°. Place margarine in 10-inch glass pie plate. In a mixing bowl, beat egg and milk together. Sift dry ingredients together and add to milk mixture. Add vanilla and stir well. Pour batter over melted margarine in pie plate. Drop cooked apples by spoonfuls over dough. Bake at 400° for 30 to 35 minutes, until golden brown. I also use cooked green apples.
Fry bacon until crisp and drain, saving the grease. Mix flour, thyme and seasoning salt in bowl. Cut liver in 1/2-inch strips. Dip the liver in lemon juice, coat with flour mixture. Fry in bacon grease, (add a little cooking oil if needed) until done. Sprinkle top of liver with chopped onions and crumbled bacon. Serve.
Combine rice, soup, water, water chestnuts and butter. Mix well. Bake, covered, in oven preheated to 325° for about 1 hour and 15 minutes. Makes 6 servings.
Cut chicken into thin strips and season with salt and pepper. Remove stems and strings from snow peas and cut in half diagonally if very large. Heat 2 tablespoons of the oil in wok or large skillet; add chicken and stir-fry over high heat until just cooked through, about 2 to 3 minutes; remove to plate. Add remaining 1 tablespoon oil to wok and stir-fry peas over high heat for 1 minute. Reduce heat to medium and add garlic and cashews.	Cook while stirring for 1 minute. Return chicken to pan and add chicken broth; simmer about 1 minute until heated through.	Serves 4.
Combine all ingredients and mix well. Pour into greased 8 x 8-inch cake pan. Bake at 350° for 1 hour or until knife inserted comes out clean.