HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the last 3 ingredients together; set aside. Beat margarine and Crisco together. Add eggs; beat. Add sugars and beat. Add vanilla and beat until all ingredients are smooth, then add dry ingredients. Mix. Drop by teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes in a preheated 375° oven.
Cook pasta in a large pot of boiling water. About 5 minutes before the pasta is done, stir in the bag of frozen vegetables. While they cook, in a large serving bowl, mix sour cream and party-dip mix. Drain pasta and vegetables well, then add to the sour cream mixture and toss to mix and coat. Serve with grated Parmesan cheese. Serves 4.
Combine baking mix, pudding mixes and Sugar Twin. Mix well. Stir in butter, vanilla, mayonnaise and pecans. Knead until well mixed. Shape into small balls. Place on greased cookie sheet and flatten. Bake at 350° for 16 minutes or until firm. Cool. Store in airtight container.
Sprinkle 1 heaping tablespoonful salt over cucumbers, onions and green peppers and place in refrigerator for 3 to 3 1/2 hours. Stir occasionally. Drain completely. Add sugar and vinegar. Let stand at room temperature until dissolved. Store in refrigerator, covered.
Cut eggs in half lengthwise. Remove yolks and mash with a fork. Then blend in mayonnaise, mustard, lemon juice, salt, Worcestershire sauce and pepper. Use 1 tablespoon to each half.
Mix all ingredients, except soda. Bring to boil over medium heat in heavy pan; boil hard for 1 1/2 minutes. Remove from heat. Add soda; mix well and pour over 6 quarts popped corn. Mold into balls, or allow to cool and break into pieces.
Chop dates and nuts. Cook sugar, milk and oleo until soft boil stage. Add dates; cook until stiff. Add nuts. When slightly firm, spread on damp cloth and roll up. Cut into small slices when cold.
Pour milk over crumbled bread. Add meat, egg and seasonings. Mix well. Form into walnut-sized balls. Brown in shortening. Shake pan to help balls retain shape. Place in saucepan.
Place butter in a large microwave-safe bowl. Microwave on High 1 minute or until melted. Stir in dressing mix. Mix well. Add pretzel bits and cereals. Mix well. Microwave on High 4 to 6 minutes. Stir every 2 minutes. Add nuts; mix well. Let stand 10 minutes before serving.
Sift dry ingredients together.	Cream butter and sugar. Add all other ingredients; add	dry. Mix well. Bake at 250° for 1 hour, then bake at 300° an additional hour.
Butter oblong baking pan. Place a few butter patties on bottom of pan. Mix first 4 ingredients well, then pour into pan. Mix next 3 ingredients thoroughly in bowl. Spoon mixture on top of batter in oblong pan. Bake at 375° for approximately 45 minutes or until top of crust is golden brown.
Mix together and turn out on floured board. Add flour as needed for kneading. Knead and cut out as biscuits. Put in greased pan, cover with waxed paper. Let rise for about 2 hours. Cook in 425° oven until done.
Dissolve Jell-O in 2 cups boiling water. Add cranberry sauce and stir until melted. Add applesauce. Add 1 cup cold water. Stir. Pour into mold and chill.
In large bowl combine cereal, pretzels and nuts-set aside. In microwave safe bowl heat chips at 70 percent power for one minute. Stir. Microwave 30 seconds longer. Stir until smooth. Immediately pour chips over cereal mixture and toss evenly to coat. Spread on waxed paper lined baking sheet. Cook and break into pieces.
Grease and flour tube pan. Put wax paper on bottom and grease and flour. Preheat oven to 350°. Cream butter, adding sugar and creaming well. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Beat well. Add salt, baking powder and vanilla; mix well. Pour into pan and bake for 1 1/4 hours or until golden brown. Let cool on rack in pan about 10 minutes, then turn out on rack to cool. This cake is excellent for birthday cakes.
Mix well and form in 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Mix first 7 ingredients and chill. Combine next 4 ingredients and cook until thick. Cool and spread over Jell-O. Prepare Dream Whip as directed on box. Whip in cream cheese. Spread over Jell-O. Top with nuts. Chill and serve.
Cook hamburger until well done. Strain off excess grease. Put hamburger in a large pot. Add vegetables, tomato soup and 2 cans of water. Cook over medium-low heat for 1/2 hour. Serve with hot rolls or cornbread.
Whisk eggs and egg whites in large bowl until frothy. Add milk, bread, salt and pepper to taste and mix well. Let stand 20 minutes.
Stir all ingredients together. Preheat oven to 450°. Spoon batter into muffin pans. Bake until brown on top.
Mix flour, soda, baking powder and salt together. Beat egg; add to mixture. Mix in sugar, margarine or butter, nuts and vanilla. Grease a 9 x 12-inch pan. Pour batter into pan. Sprinkle with 1/2 package semi-sweet chocolate chips. Bake at 350° for 20 to 25 minutes.
Slice cucumbers in thin rounds, also cut onions and peppers in very thin slices. Mix with 1/2 c. salt and a qt. of cracked ice. Let stand for 3 hours in a covered stone crock, weighing down the pickles. Drain. Mix turmeric, ground cloves, celery seed, sugar, white vinegar together and pour the mixture over the pickles. Bring to the boiling point in an enamel or aluminum kettle. Pour into jars. Makes 8 pints or 3 quarts.
Preheat oven to 350°. Combine flour and confectioners sugar. Cut in butter and blend to a pie dough consistency. Press the dough evenly into an 8 or 9-inch pie plate. Prick dough all over bottom with the tines of a fork. Bake for 20 minutes, until lightly browned. Remove and let cool.
Mix all ingredients and bake in a greased casserole dish at 400° for 25 minutes or until set.
Scramble eggs in sausage drippings after sausage is cooked. Then add the sausage and cheese to eggs. Put mixture on a flour tortilla and add picante sauce, if desired. Serves 4.
Use large skillet or Dutch oven. Brown flour in oil. Add onion, green pepper, celery, stewed tomatoes, tomato sauce and all other ingredients, except for mushrooms. Bring to simmer for 20 minutes. Add shrimp and mushrooms. Simmer for another 20 minutes. Serve over steamed white rice. Garnish with minced green onion.
Preheat oven to 300°. Grease and flour a 10-inch tube pan, set aside. In small glass measure, combine with milk, the almond and vanilla extracts; set aside. In a large bowl mix with electric mixer on high speed, cream butter with sugar until light and fluffy. Add eggs, one at a time, alternately add one fourth flour with one third milk mixture, then add butter mixture; place in prepared pan. Bake 1 hour and 40 minutes, or until cake tester inserted in center comes out clean. Cool cake on wire rack for 15 minutes. Remove from pan. Cool thoroughly. Serve plain or sprinkled with confectioners sugar. Makes 20 servings.
Boil chicken with celery, salt and pepper. Debone chicken and place in bottom of 9 x 13-inch pan. Pour melted oleo over chicken. If using vegetables, add them now. Mix flour and milk with wire beater and pour over chicken. Heat chicken broth and add cream of chicken soup. Mix with wire beater. Pour over flour mixture. Bake at 400° until slightly brown (about 25 to 30 minutes). If overcooked it is too dry.
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add rolled oats, vanilla and chocolate chips. Drop by teaspoon on ungreased cookie sheet. Bake 10 minutes at 350°. Yield: 11 dozen.
Prick potatoes before microwaving. Microwave on High 12 to 20 minutes per 3 to 4 potatoes. Slice the top from each potato. With a teaspoon, remove center of potatoes to mixing bowl, leaving shells intact. For each potato, add to mixing bowl 2 tablespoons butter, sour cream, 1/4 teaspoon salt and dash of pepper. Mix with electric mixer until smooth. Divide potato mixture evenly among shells, mounding if necessary. Sprinkle with chives, if desired. Place potatoes on plate suitable for microwave oven. Microwave 1 minute per potato.
Mix the first 6 ingredients together, then add last ones and mix well. For bread, bake in 3 loaf pans at 350° for 1 hour. Test for doneness. For cake, bake in tube pan for 1 hour and 25 minutes. Test for doneness. Cool 10 minutes before removing from pans. Serve with love.
Grate together Cheddar cheese and small onion. Mix in cream cheese, sauce and salt. Roll in pecans. Sprinkle with paprika. Shape into ball.
Dissolve Jell-O and sugar in water; let stand until slightly congealed. Add marshmallows, pecans, pineapple and fold in whipped cream. Add cake broken in small pieces. Cut off all brown crust of cake.
Mix the first 2 ingredients well. Add other ingredients in the order listed, mixing well after each addition. Pour into a buttered pie pan (9-inch or so). Bake at 350° for 45 minutes, until firm. Serve warm. Yields 8 to 10 pieces.
Gradually add sugar to butter in large bowl. Cream on medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed add flour and lemon juice. Pour batter into greased jelly roll pan. Mark off 20 squares. Place heaping teaspoonful of filling in center of squares. Bake at 350° for 45 to 50 minutes. Cool; sift confectioners sugar on top. Cut into squares.
Cut chicken in bite-size pieces. Mix other ingredients with 1/2 of the bag of Doritos. Pour into casserole dish and bake for 20 to 30 minutes in 350° oven. Put remaining chips on top and bake 5 minutes more.
First thaw out frozen broccoli and Cheez Whiz 2 hours before cooking. In a large bowl, stir well together the chopped broccoli, mushroom soup, Cheez Whiz, chopped onions, chopped celery and Minute rice (uncooked). Grease casserole dish and pour in mixture. Bake at 350° for 1 hour.
Beat egg whites to which flavoring has been added. Slowly add sugar. Beat until stiff. Combine cracker crumbs and pecans. Fold into stiffly beaten egg whites. Pour into a lightly greased 9-inch pastry pan. Bake in a preheated 300° oven for 45 minutes. Makes 8 servings.
Chill all ingredients. Mix spinach, water chesnuts. Just prior to serving, add remaining ingredients and dressing.
In a bowl, combine the chicken, chiles, broth, soups and onion; set aside. Warm tortillas in microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13 x 9 x 2 inch baking dish or pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes. Yield: 6 to 8 servings.
Brown hamburger; drain grease. Mix the taco seasoning with the hamburger. Mix the softened cream cheese and sour cream together and place in the bottom of a casserole dish. Place a layer of seasoned ground beef on top of that. Next, put a layer of salsa and then place the shredded Cheddar cheese on top. Repeat, if desired.
Mix ingredients. Pour into 3 layer pans. Bake at 350° for 30 minutes.
Combine onion, garlic and water in casserole. Microwave, covered, on High for 1 1/2 to 3 1/2 minutes, until onion is tender. Add turkey, crumbs, egg, milk and pepper. Blend well. Roll into 1-inch balls, place in casserole, cover with waxed paper, then cook on High for 6 to 8 minutes. Remove from casserole. Add margarine to casserole, melt on High for 30 to 60 seconds. Blend flour and mace with butter. Gradually stir in milk. Cook on High for 3 to 5 minutes, until thickened. Stir occasionally. Add wine and meat balls, stir, then cook on High 2 to 4 minutes. Makes 4 to 6 servings.
Chunk kolbasi. Place in crock-pot. Add carrots, sliced onions, mushrooms and potatoes. Salt and pepper to taste. Place stick of butter on top. Cover and cook all day.
Beat cream cheese until light and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add sugar, almond extract and vanilla. Beat until smooth, thick and lemon colored, about 5 to 8 minutes. Scrape outer edge of bowl. Pour into greased 9-inch pie plate. Bake at 325° for 50 minutes. When cool, spoon cherry pie filling on top. (May use blueberries, strawberries or whatever.)
In mixing bowl, combine sweet potato, sugar, buttermilk and margarine. Mix with an electric mixer on low speed until smooth. Add remaining ingredients and mix well. Form into a ball and refrigerate for at least 2 hours. Preheat oven to 350°. Lightly spray a baking sheet with Pam. Roll dough on floured surface to 1/4 to 1/2-inch. Cut into 16 biscuits and place on prepared baking sheet. Bake 15 to 18 minutes until lightly browned.
Rinse grapes. Cut in half and remove seeds. Place in bottom of glass serving bowl. Peel and slice bananas. Place over grapes. Drain peaches well. Cut into smaller pieces. Distribute on top of bananas. Carefully rinse raspberries. Sprinkle on top of peaches. Peel oranges. Remove the white skin. Slice and cut into smaller pieces. Place on top of raspberries. Peel and slice kiwi. Garnish salad. Pour orange juice over top of salad and sprinkle with powdered sugar, if used. Keep salad refrigerated until ready to serve.
Toss cooked pasta with assortment of vegetables. Add salad dressing. Chill and serve.
Grease 13 x 9-inch baking dish. Place rice in saucepan and barely cover with water. Cook on low heat until water is absorbed. Pour rice in baking dish. Place chicken pieces on top of rice. Mix well the soups and water. Pour over chicken and sprinkle onion soup mix on top. Bake at 350° for 1 hour.
Mix 3/4 cup of sugar and water in saucepan over medium heat just until mixture reaches a boil and sugar is dissolved. Using mixer, whip into the dry milk until smooth. Chill until cold. Make crust using melted low-fat margarine, sugar and crumbs. Press into an 8-inch pie pan. Chill while making filling.
Melt caramels and milk. Remove from heat and add 2 cups pecans. Spray cookie sheet with Pam and drop candy on cookie sheet about the size of half dollars. Freeze for an hour or until hard. Melt chocolate chips and paraffin in double boiler. Dip turtles in chocolate mixture and place on waxed paper lined cookie sheet.
Drain the lychees, reserving one-half cup of the syrup. Mix the reserved syrup with the lime juice. Cut the lychees into halves; toss with pineapple and orange sections. Pour the syrup mixture over the fruit; cover and refrigerate. Serves four to six.
Cook chicken until tender. Remove chicken from bones and cut into small pieces. Add noodles to broth and cook per directions on package. Add chicken to broth and noodles. Season to taste with salt and pepper.
Mix cream cheese, sugar and vanilla with mixer until well blended. Add egg and blend again. Pour into graham cracker crust and refrigerate for 3 hours or until firm. Top with strawberries before serving.
Boil squash; salt and pepper to taste. Drain and mash squash; add onion, margarine, 12 saltine crackers (crumbled), 1/2 of the cheese and sour cream. Pour into casserole dish. Crumble remaining saltines and sprinkle on top. Cover with the remaining cheese and bake at 350° for 40 to 50 minutes.
Layer baking pan with pie filling, then 1/2 box cake mix sprinkled on top. Melt 1/2 stick butter and pour on top. Mix brown sugar, cinnamon and nuts. Sprinkle on top. Microwave for 5 minutes.
Add boiling water to gelatin and stir well. Add pineapple juice and water. Cool to syrupy and add remaining ingredients. Put in flat dish or individual servings. Chill. May be cut in squares to serve.
First, she says, you mix the heart, love, kindness and generosity, then add happiness, sugar, laughter, faith, prayers and patience. And do not freeze. It lasts forever.
Mix cola, chili sauce and onion soup mix. Place brisket, fat side up, in a Dutch oven or 13 x 9 x 2-inch baking dish. Pour liquid mixture over brisket and cover tightly with lid or aluminum foil. Bake at 325° for 30 minutes per pound, about 3 hours or until tender. Trim off fat after cooking. For working moms or dads, cook all day at 220°. Makes 6 to 8 servings.
Heat oven to 350°. Mix dry cake mix, margarine, brown sugar and cinnamon until crumbly. Reserve 2/3 cup. Press remaining crumbly mixture in bottom of ungreased 13 x 9 x 2-inch rectangular pan. Arrange apple slices on mixture in pan. Beat sour cream and egg until blended; spread over mixture. Sprinkle with reserved crumbly mixture. Bake for 25 to 30 minutes or until top is golden brown. Cool. Serves 16.
Mix all ingredients and form into patties. Use 2 cups buttermilk and 1 1/2 cups self-rising flour. Mix together to make a batter. Dip in carp cakes and fry to golden brown.
Cream sugar and shortening; add eggs, beating light and fluffy. Blend in pumpkin. Sift together dry ingredients to mixture, stirring until thoroughly blended. Fold in nuts, raisins, cherries and pineapple candies. Spoon evenly into greased floured bread loaf pan. Bake 1 1/2 hours at 325°.
Mix hamburger and onion and cook until done. Drain well. Add spaghetti sauce, salsa, liquid pepper and seasonings and heat to bubbly hot. Place portion of meat sauce and refried beans on tortilla. Roll and tuck ends under. Place in greased pan with seam down. Pour remaining sauce over tortillas and over with plenty of grated cheese. Bake until cheese is bubbly and hot.
Core and cut crisp tart red apples into wedges. Dip in fruit juice to prevent discoloration. Spread with Roquefort cheese, softened with cream, and spear each wedge with a toothpick. Arrange sections close together in a circle around a whole red apple.
Bake pastry shells at 350° and set aside. Combine eggs and next 5 ingredients in a medium bowl. Stir well. Spoon mixture evenly into pastry shells. Bake at 350° for 45 minutes. Garnish, if desired.
Mix flour and milk; add hot chicken broth, thyme, oregano or marjoram, Accent and pepper. Brown pork sausage, mashing as it fries. Remove from fat. Saute in fat the onions and mushrooms. Drain 2 cups wild rice. Combine all and bake for 25 to 30 minutes at 350°. Add salt to taste.
Chop garlic, onions, parsley and celery. Heat bacon drippings over low heat. Add flour gradually. Cook and stir until roux is dark brown. Add chopped vegetables. Stir until wilted. Add chicken broth and Ro-Tel.
Peel artichokes and chop coarsely. Place artichokes, onions, bouillon cubes and water in a large pan. Bring to boil; lower heat. Cover and simmer for 1 1/2 hours. Rub through a sieve or grind in a food mill. Serve hot.
Skin, bone and cut chicken breasts in half. Layer the ham and cheese on the chicken, roll up and place in a greased baking dish, with the open side down. Cover with the undiluted soup and salt and pepper lightly. Cover the dish and bake for 45 minutes at 350°. Uncover and bake for an additional 15 minutes.
Cook broccoli in 1/2 water recommended on package and taste of garlic salt for 5 minutes. Drain. Place in casserole. Add soup. Fold in egg, grate cheese over broccoli. Tear bread over cheese and dot with butter. Bake 45 minutes at 350°.
Cut chicken fine. Saute onions and celery until tender. Mix all ingredients together (except spaghetti) with one or more cups chicken broth. Cook on top of stove very slowly for 1 hour. Add spaghetti and 1/2 of grated cheese. Cook in oven for 30 to 40 minutes longer. Sprinkle rest of cheese on top before removing from oven. Serve hot.
Beat eggs until thick. Gradually add sugar and oil; beat until thoroughly blended. Add flour, salt, baking powder and vanilla; beat until mixed. Fold in apples and nuts. Spread half of batter in greased and lightly floured angel food cake pan or Bundt cake pan. Combine cinnamon and brown sugar; sprinkle half of this mixture over batter. Spoon in remaining batter. Top with remaining cinnamon-brown sugar mixture. Bake at 350° for 50 to 60 minutes, or until toothpick inserted comes out clean. Cool before removing from pan.
Mix all ingredients, except flour, together thoroughly. Work the flour into the mixture with your hands. Fill a cookie press with cup of the dough at a time. Form cookies onto an ungreased baking sheet in the form of an S, rosettes, bars or other desired shapes. Bake at 400° until set, but not brown, for about 7 to 10 minutes. Makes about 6 dozen.
Heat butter and water until it boils. Add flour all at once. Stir vigorously until mixture no longer sticks to the side of pan. Cool slightly. Add eggs one at a time beating after each addition. Drop by tablespoons onto greased cookie sheet. Bake at 450° for 20 minutes and reduce heat to 325° for 20 minutes. Punch hole in them and insert lemon pudding that was made by directions on Jell-O pie and pudding mix.
Combine flour, salt, egg, baking powder and pudding; beat for 2 minutes. Pour into greased pie pan. Drain peaches, reserving syrup. Place peaches over batter. Combine cream cheese, 3 tablespoons peach syrup and 1/2 cup sugar; beat for 2 minutes. Spoon to 1 inch of edge of batter. Sprinkle with 1 teaspoon sugar and cinnamon. Bake at 350° for 30 to 35 minutes or until crust is browned.
Mix all ingredients together thoroughly. Form into 1-inch balls and roll in additional confectioners sugar. Cover with waxed paper and chill overnight.
In a mixing bowl, cream together the butter and brown sugar. Add corn syrup and vanilla; stir in oats; press into a greased 13 x 9 x 2 inch pan. Bake at 350° for 10-12 minutes.
Combine peach pie filling, strawberries, pineapple tidbits and bananas. Chill and serve. Top with Cool Whip for creamier taste.
In small mixer bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9 or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper. Bake in 350° oven for 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through. Serve with crackers or chips.
Put pears in a heavy kettle or canner with tight-fitting lid. Pour sugar and pineapple over pears and set overnight to form juice. Bring to a slow boil and cook for 3 hours. Don't open lid or stir during the entire cooking period. Put through strainer. Put back in kettle and bring to boil, then put in jars.
Chop cukes, celery, onions and pepper in blender. Let stand 6 to 8 hours in salt water; drain for 10 minutes before ready to use. Mix vinegar, sugar, celery seed and mustard seed; bring to boil. Add vegetable mixture; return to boil. Get lids and jars ready to can. Use water bath to seal.
Flatten chicken between wax paper; spread with 1/2 butter. Season with salt and pepper. Place one slice cheese on each chicken breast. Roll up and fasten ends with toothpicks. Coat lightly with flour, then dip in egg. Roll in bread crumbs.
Beat sugar and oil until mixed well. Add eggs. Mix flour, salt and soda. Stir in fruit cocktail. Beat and pour in tube pan. Sprinkle with coconut on top of cake. Bake at 350° for 45 minutes.
Cook crabmeat, milk, margarine and cornstarch until like mayonnaise. Add salt and pepper to taste, mustard and vinegar. Pour into well-greased baking dish. Sprinkle bread crumbs and paprika on top. Bake 20 to 30 minutes at 350°.
Combine all ingredients, stirring until just blended. Beat at medium speed with electric mixer for 2 minutes. Pour batter into a well-greased Bundt pan or tube pan. Bake at 350° for 50 minutes or until done. Serve warm or cool. Good with or without glaze.
Put together as a cake. Bake in 2 greased and floured loaf pans at 350° for 1 hour or until done. Very good spread with butter or cream cheese!
Mix with hands. Put about 1 tablespoon of dough for each cookie on ungreased cookie sheet, use fingers to flatten out dough. Cook at 350° until golden brown (about 10 minutes). Let cookies cool before removing.
Brown hamburger. Combine hamburger and potatoes in pan with 6 to 8 cups water. Add salt and pepper to cook (boil) until potatoes are almost tender. Add celery, corn, onion and garlic powder. Cook over medium heat until done.
Place half of the sweet potatoes in a 1 1/2-quart greased casserole dish. Top with half of the pineapple. Repeat layers with remaining sweet potatoes and pineapple. Combine Sweet 'N Low (brown), butter and salt; crumble over top. Bake, covered, at 350° for 45 minutes. Serves 6 to 8.
Mix first 4 ingredients and make into ball. Place in a rimmed serving dish and chill. Mix chutney and onions; pour over cheese ball. Sprinkle peanuts and bacon on top. Serve with crackers.