HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, brown sugar and white sugar thoroughly. Beat in eggs and flavoring. Add oatmeal and let stand awhile. Sift flour, soda and salt. Add to creamed mixture. Fold in fruit, nuts or chocolate chips, if desired. Drop by teaspoon onto ungreased cookie sheet. Bake in 350° oven 12 to 15 minutes. Yields 8 1/2 dozen.
Drain pineapple, reserving 1 cup juice. Combine fruit and pecans in a large bowl and toss gently. Combine pudding mix and reserved pineapple juice in a mixing bowl. Beat on high speed of electric mixer 1 minute. Pour pudding mixture over fruit and pecans. Toss gently. Refrigerate at least 3 to 4 hours. Serves 10 to 12.
Pour honey and maple syrup into saucepan and cook until a small amount of mixture forms a hard ball when dropped into very cold water (255° F on candy thermometer). Remove from heat, add soda and cream of tartar; mix well. Stir in nuts and pour into buttered 8 x 8 x 2 inch pan. Cool and cut into squares. Makes sixty-four 1 inch squares.
Heat oven to 350°. Grease and flour two 8 or 9-inch round layer pans. Sift together into mixing bowl the flour, sugar, baking powder and salt. Add shortening, 2/3 cup milk and vanilla. Beat vigorously for 2 minutes (300 strokes). You can use electric mixer if you scrape the sides down often. Use medium speed. Add another 1/3 cup milk and 2 eggs. Beat 2 minutes. Pour into prepared pans. Bake 30 to 35 minutes. Cool. Finish with Whiz Chocolate Fudge Flavor Frosting.
Mix together in a glass container, tightly covered, for 2 to 4 weeks. Shake the container daily.
Rinse chicken and place in baking dish. Sprinkle with paprika, salt and pepper. Melt butter. Stir in soup, mushrooms, onion, almonds, sherry, basil and rosemary. Pour over chicken. Bake at 350° for 1 hour or until done. Serve over hot rice.
Beat eggs for 5 minutes and gradually add sugar and pumpkin. Combine flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread into a greased and floured 10 x 15-inch pan. Top with the chopped nuts. Bake at 350° for 15 minutes. Turn out on a terrycloth towel. Sprinkle with powdered sugar. Roll cake and towel up together. Cool, then unroll and spread filling on. Reroll and chill.
Beat 1 egg until frothy and 1 tablespoon water. Melt butter in pan; stir a lot. Add sugar, salt, cinnamon, nutmeg and cloves. Put pecans in egg white and coat well, then put them into sugar and spices; cover well. Place in pan with butter and bake at 250° until done.
Will need three 8 x 1 1/2-inch greased cake pans.
Make dream whip according to package. Make pudding with remaining 2 Cups milk. Fold dream whip into pudding.
Press crescent rolls onto pan. Bake at temperature indicated on can for 10 minutes. Cool slightly. Mix well the cream cheese, mayonnaise and dressing mix. Spread on top of the baked rolls. Add shredded vegetables, press slightly. Garnish with shredded Cheddar cheese. Refrigerate.
Place all ingredients in mixing bowl and beat at medium speed for 3 minutes. Bake in greased and floured 10 x 13-inch pan for 25 to 30 minutes at 350°. Keep well covered.
Place yeast in warm water and stir with fork until dissolved. Set aside. Melt margarine and cream with sugar and egg. Add to yeast mixture. Add flour, stirring well. Place in airtight container for 2 hours in refrigerator.
Crust: Combine flours and 1 tablespoon sugar; cut in margarine until dough resembles coarse crumbs. Sprinkle with ice water and toss until crumbly; form into a ball. Put ball of dough between two pieces of wax paper and roll into a 10-inch circle. Remove top sheet of wax paper and invert onto an ungreased baking sheet. Remove remaining wax paper and crimp pastry edges. Prick all over with a fork. Bake at 400° for 12 to 15 minutes (should be lightly browned). Cool.
Combine oil, eggs, sugar, zucchini and vanilla in a large bowl. Blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts. Bake in two greased loaf pans at 325° to 350° for 1 1/2 hours or until done.
Mix everything together with enough mayonnaise to make a "thicken" mixture. Serve with chunks of French bread.
Crust: Mix pretzels, melted margarine and 2 tablespoons sugar. Spread in a 13 x 9-inch pan. Bake at 400° for 8 minutes. Cool.
Lightly brown barley and onion in oil and butter. Combine broth, mushrooms and juice in casserole. Add barley and onions. Cover and bake 1 1/2 hours at 350°. Uncover. Put slivered almonds on top and bake 5 or 6 minutes longer.
Brown meats and onion together; drain off fat. Cook (boil) potatoes; mash them. Heat chopped broccoli. Pour meat in bottom of deep casserole dish. Next, sprinkle seasonings over top. Spoon over mushroom soup and spread evenly over meat. Place a layer of cooked broccoli on top of soup. Sprinkle half of each package of cheese. Spoon on mashed potatoes evenly. Sprinkle on Parmesan and remaining Mozzarella on top. Bake at 375° until top is browned and cheese melted.
Roll 8 beans in 1/2 slice of bacon. Secure with toothpick. There will be enough rolls to fill an 11 x 13-inch casserole dish.
Melt oleo, add sugar, then eggs; beat well. Add pecans and vanilla. Then add flour, baking powder and salt. Spread in a greased 15 1/2 x 10 1/2-inch pan. Bake at 350° for 35 minutes. Cut in squares while warm.
Mix sugar, cornstarch, flour and salt in medium bowl, reserving 1/2 cup sugar. Heat water to boiling in medium size pan. Lower heat. Add sugar mixture, stirring constantly for 5 to 7 minutes. Remove from heat. Beat egg yolks slightly in small bowl. Stir in 1/2 cup of sugar mixture. Stir back into mixture in pan and cook for 3 minutes. Remove and cool. Stir in lemon rind, juice and butter. Beat egg whites and lemon extract. Add reserved sugar, one tablespoon at a time until it stands in peaks. Put filling in crust. Put egg white mixture on top. Bake at 350° for 12 minutes. Cool completely.
Mix flour, brown sugar, cocoa, baking soda and salt in bowl with fork. Stir in water, oil, vinegar and vanilla. Pour into ungreased pan, 8 x 8 x 2-inch. Bake for 35 to 40 minutes. Dust with powdered sugar if desired. Also good with chocolate chips sprinkled over hot cake.
Bake cake as directed on box. Cook the sugar, water and cornstarch until thickens; remove from heat. Add the jello. Add the frozen strawberries to jello mixture. Crumble cake. Layer cake, then jello mixture. Layer again; add Cool Whip on top.
Blend peanut butter, cream cheese, sugar and milk together, then fold in Cool Whip. Pour into pie shell.
Add an immeasurable amount of unselfish love, a generous lot of self respect, a dash of the spice of life and carefully sprinkle throughout with large portion of give and a little take. Fold in a great deal of patience, tenderness, consideration, understanding and generosity. Gently blend all together. Never stir, shake jar or beat. Spread the mixture smoothly throughout a receptacle called Home. Be sure to fill every nook and corner.
Slice, cook, drain and mash squash. Stir in all ingredients except cheese. Pour into casserole dish; top with cheese. Bake at 350° for 20 to 30 minutes.
Pour pineapple with juice into a buttered 11 x 7 x 2-inch baking dish. Combine flour and sugar and sprinkle over pineapple. Cover with layers of cracker crumbs and cheese. Pour melted butter over all. Bake at 350° for 45 minutes.
Brown meat. Cut the vegetables into large bite size pieces. Combine all ingredients. Bake in covered dish at 250° for 5 hours.
Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans. Cream butter, shortening and sugar. Add eggs, one at a time. Combine flour, soda, salt and cocoa and gradually add to butter mixture, alternately with buttermilk. Add vanilla and food coloring. Blend well. Pour into pans and bake 25 to 30 minutes. Cool and frost.
Preheat oven to 350°. In a saucepan, combine the carrots, butter, lemon juice, salt, sugar and a dash of ginger. Add just enough water to cover. Bring to a boil; reduce the heat. Cover and simmer for 30 minutes or until liquid evaporates.
Cut eggplant in slices. Dip in milk, flour, milk and then in bread crumbs. Deep fry and when cool, sprinkle with confectioners sugar.
In mixing bowl, cream together the 1/2 cup butter or margarine and softened cream cheese. Stir in flour; mix well. Cover and chill one hour.
Soften cheese and blend in sour cream and seasonings. Stir in shrimp and add paprika as desired for color. Serve with sturdy potato chips or other "dippers." Yield: 2 1/2 cups.
Dissolve jello in boiling water. Mix in applesauce. Add raspberry mixture. Chill and enjoy.
Place breasts, skin side down, in baking pan. Brush with melted butter. Bake at 400° for 20 minutes. Turn. Bake 20 minutes more. Sprinkle with paprika. Add tomatoes. Blend soup, water and seasoning and pour over chicken. Bake 20 minutes (total time, 1 hour) in a 12 x 8 x 2-inch baking dish.
Combine juice and cornstarch in a saucepan and bring to a boil, stirring constantly. Add margarine and cinnamon and mix well. Stir in apples. Spoon into crust and top with second crust. Bake at 425° for 30 minutes. Reduce heat to 375° and continue baking for 30 minutes.
Thaw and break up the frozen vegetables. In a large (1-gallon or more) salad bowl, combine all ingredients thoroughly. The mixture should have the consistency of cole slaw. Add more yogurt and dressing (in equal amounts) if the salad is not moist enough. Refrigerate overnight, if possible, in an airtight container. This salad is a good main dish for a hot summer day, especially when served with whole grain bread or crackers. This recipe makes about 12 (1-cup) servings and takes about an hour to prepare if the spinach and green beans are already thawed. It tastes best, however, when chilled overnight before serving.
Rinse clams under running water. Put clams and reserved liquid in medium saucepan. Add 1/4 c. water or clam juice. Add parsley, garlic and olive oil and stir. Bring to a boil and then simmer over medium heat for 10 minutes. Put linguine in large pasta bowl. Pour sauce over and serve.
Cook hamburger and drain. Add tomato sauce and let simmer. Cook noodles. Dice onion and add to sour cream. Grate cheese. Use 9 x 13-inch pan and layer as follows: 1/2 noodles, 1/2 hamburger, 1/2 sour cream and onions and 1/2 cheese. Repeat layers. (Use more cheese on last layer.) Bake at 350° for 30 minutes. Cover and cook 15 more minutes, making sure cheese doesn't get too brown.
Cream sugar, butter and lemon; add beaten egg yolks. Add lemon juice, flour, Grape-Nuts and milk. Mix well. Fold in beaten egg whites.	Pour into well-greased dish and set in pan of water. Bake slowly for 1 hour and 15 minutes or until set.
Dice and cook potatoes until soft. Combine potatoes, bacon, mayonnaise, eggs, onions, celery, salt and pepper in a 9 x 13 x 2-inch baking pan or dish. Grate cheese on top. Cover and bake 1 hour at 350°. Onions will be somewhat crunchy.
Melt margarine in pan. Mix flour, sugar and milk together. Pour over margarine. Add peaches on top of mixture. Cook at 350° for 30 to 35 minutes or until brown.
Saute onion, ground beef and garlic in olive oil in a large stockpot for 5 minutes. Stir eggplant into mixture and cook 3 minutes. Add zucchini, carrots, celery, tomatoes, beef stock, oregano, basil, salt, sugar and pepper. Simmer, uncovered, for 1 to 2 hours. Add macaroni and cook 20 minutes more.
Mix sugar, tapioca, milk and egg in medium saucepan; let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pudding thickens as it cools. Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. Store left over pudding in refrigerator. Makes 6 (1/2 cup) servings.
Slice top off green peppers. Remove seeds and white membrane. Discard. Cover green pepper shells in pot of boiling water. Cook 5 minutes. Remove and drain shells.
Cream sugar and oleo. Beat in egg. Add flour, soda and salt. Stir in chips. Bake on ungreased cookie sheet 11 to 13 minutes at 375°.
Sift dry ingredients. Combine fruit cocktail, egg, and margarine and pour in an 8 x 12 inch greased pan. Mix brown sugar, chopped nuts, and coconut. Sprinkle on top of cake. Bake at 35-40 minutes at 350 degrees.
In small saucepan, melt oleo. Stir in pecans and the brown sugar; cook and stir until mixture bubbles. Spread over bottom of the baked pastry shell. Cool.
Cream the butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Add flour; mix thoroughly. Stir in milk, water and vanilla. Pour custard mixture into pie shell. Bake at 400° for 20 minutes. Reduce heat to 300° and bake 15 minutes. Chill and serve.
Brown hamburger and heat the refried beans. Pour 1 can of enchilada sauce into browned meat and let simmer. Take a floured tortilla and spread it with refried beans; add hamburger mix. Sprinkle with grated cheese and then fold it. Place in long casserole or cake pan. Repeat process until pan is full. Pour second can of sauce on top, sprinkle with remaining cheese and place on olives. Place in preheated oven (350°) until cheese is melted.
In large saucepan, combine ingredients; heat thoroughly. Refrigerate leftovers. Serves 12.
Mix together first 3 ingredients and soak 2 or 3 hours. Drain but do not wash. Mix together last 5 ingredients. Bring to boil. Cool. Pour over pickles. Put in half gallon jars. Keep in refrigerator. Can start eating after 7 or 8 days.
In a saucepan, combine all ingredients except for the lemon slices. Bring to a rolling boil. Reduce heat and simmer for 5 minutes. Remove from heat and discard cinnamon stick and clove. Divide into 4 mugs and garnish with lemon slices.
Preheat oven to 350°. Combine biscuit mix, Cheddar cheese and sausage. Mix well. Roll or shape into 1-inch balls. If you want the olives, roll mixture around olive and form ball. Bake for 15 minutes. Reduce heat to 325° and bake for 15 more minutes or until done.
Dissolve soda in syrup. Sift other dry ingredients together. Stir in syrup and milk. Pour into greased gem pan or muffin pan. Bake at 400° for 20 minutes.
Mix all ingredients in large bowl until combined well. Shape into 1/2-inch balls. Bake at 350° for 15 to 20 minutes.
In 9 x 9-inch pan melt margarine. Set aside. Combine flour and baking powder in small bowl. Add Fruit Sweet and water. Mix well. Pour batter over melted margarine. In another bowl combine fruit, Fruit Sweet and flavoring. Blend together, then pour fruit mixture over batter. Bake 25 minutes at 350°. Makes 12 servings.
Mix rice, sugar, pineapple, vanilla and marshmallows. Add apples, cored and chopped (leave peel on) and cherries, cut in half. Fold in whipping cream. Chill.
Place margarine and water in a saucepan over medium heat. Add frozen beans and heat slowly, using a fork to separate. Cover and cook until beans are tender. Add remaining ingredients; toss lightly and heat thoroughly. Celery and onion should remain crisp. Serves 4.
In double boiler, melt caramels and evaporated milk. In large bowl, mix cake, nuts, melted butter and evaporated milk. Grease and flour a 9 x 13-inch pan. Place 1/2 of cake mixture in pan. Bake 6 minutes at 350°. Sprinkle chips on top. Pour caramel mixture on top. Sprinkle rest of cake mixture on top. Bake 15 to 18 minutes. Refrigerate for 1 hour before cutting.
Beat eggs and add sweetened condensed milk, sugar and salt. Blend in cream and add peaches to mixture. Add enough whole milk to fill container a little over 3/4 full. Makes 1 gallon.
Preheat oven to 350° and grease an 8 inch round pan. Mix together the Bisquick, oats, 3/4 cup of apple sauce, sugar, cinnamon, egg, vanilla and butter, stirring vigorously for 1 minute and spread in pan. Bake for 30-35 minutes. While still hot spread with 3/4 cup of the apple sauce and add topping.
Place lettuce leaf on salad plate; place pear, cut side down, over lettuce. For ear, place prune on wide end of pear. Place orange segments along bottom for collar. Place cherry at narrow end for nose. Add raisin for eye. Serve immediately or chill until serving.
Cook beef and onion on medium heat until beef is browned and the onion is soft. Drain off fat; add season salt, sour cream and Worcestershire sauce, mix well. Press the beef mixture into a 2 qt. casserole dish. Spread the mashed potatoes over the meat, then top with cheese. Bake at 375° for 15 to 20 minutes.
Heat oven to 350°. Grease and flour 3 round cake pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened. Do not beat. Stir in bananas, pecans, vanilla and pineapple. Divide batter evenly among pans. Bake 25 to 30 minutes. Cool 10 minutes then remove from pans and cool completely. After cooled, ice with cream cheese frosting, mixed with pecans. Keep refrigerated.
Combine all ingredients except bread crumbs and butter. Place in a greased 8-inch casserole. Top with bread crumbs and butter. Bake at 325° for 45 minutes. Serves 6.
Brown hamburger. Add bell pepper, onion and tomato; brown. When done, add pinto beans, cheese and salsa. It is cooked when it comes to a boil. Serve with hash brown potatoes.
Combine butter, sugar, eggs, orange juice and coconut. Pour into pie shell and bake at 350° for 35 to 45 minutes.
Grate cheese. Add chilies and butter. Melt over low heat, stirring occasionally. Keep warm on fondue if one is available. Add sliced olives, if desired.
Mix candy, crumbs and nuts. Melt oleo and marshmallows. Pour over mix and form into 3 or 4 logs. Roll in xxx sugar. Wrap in waxed paper and chill before slicing.
Put single layer of chips in a pan. Top with cheese and place in 350° oven until cheeses are well melted. Top with salsa. Enjoy.
Mix well and shape into balls the size of donut holes. Bake at 350° for 25 minutes or until slightly brown. If frozen, cook at 300° for approximately 30 minutes.
Melt margarine and pour over confectioners sugar. Add remaining ingredients. Cream. Roll into balls. Melt in double boiler: 1 package chocolate or peanut butter chips and 1/2 bar paraffin wax. Remove from stove. Dip balls in this mixture. Lay balls on wax paper.
Saute onions in margarine until tender. Line casserole dish with margarine. Spread cracker crumbs on bottom of dish. Pour in layer of onions and layer of soup until all are used. Mix beaten eggs with milk. Pour over mixture in casserole. Sprinkle with grated cheese and a few more cracker crumbs. Bake at 350° for 20 minutes. Let set 10 minutes before serving.
Place chicken in bottom of 13 x 9 x 2-inch pan. Pour drained mixed vegetables over chicken. Combine soups and broth; pour over vegetables. Combine flour, milk and butter. Pour over all other ingredients. Bake at 350° for 1 hour or until crust is brown.
Fill baking dish with apples. Mix water and lemon juice. Pour over apples. Combine flour, butter, cinnamon and sugar. Stir mixture until crumbles. Spread over apples. Bake in 350° oven for about 2 hours or until it begins to bubble and brown. Serve with whipped cream.
Cook ground beef. Add salt, chili mix and tomatoes. Simmer until almost dry. Cook rice as directed on package. Put a layer of meat and tomato mixture in a large serving dish and cover with cooked rice. Add the rest of the tomatoes and meat. Heat the can of Cheddar cheese soup and milk and spread over the meat mixture. Sprinkle chopped olives, grated cheese and onion on top along with 2 cups crushed Fritos. Decorate with lettuce and tomato wedges. This complete meal, which serves 10, can be prepared in about 30 minutes.
Mix sugar and cornstarch. Add water and cook until slightly thickened. Remove from heat and add box of jello. Set until lukewarm and pour over sliced strawberries in a baked pie shell. Chill and then top with cool-whip.
Mix the first 4 ingredients together thoroughly. Add crab meat. Split English muffins and spread mixture over the 12 pieces. Bake at 400° for about 12 minutes. Cut in 4 to 6 pieces to serve. Can be frozen before baking.
Combine ham, onion and green pepper. Place 1/3 cup ham mixture and 3 tablespoons cheese on tortilla. Roll up and place filled tortillas, seam down, in 9 x 13-inch greased baking dish. Combine eggs, half and half, flour, garlic and Tabasco. Pour over tortillas. Cover and refrigerate overnight or several hours. Bake, uncovered, in 350° oven for 45 to 50 minutes. Top with remaining cheese. Bake 4 more minutes. Let stand 10 minutes. Serve. Serves 6 to 8.
Brown sausage, onion and green pepper; drain. Chop tomatoes in food processor. Add along with tomato sauce, seasonings and shell macaroni. Cover and simmer for 25 minutes, stirring more frequently toward end of cooking. Stir in sour cream. Serve topped with Parmesan cheese. Excellent with garlic bread.
Brown sausage and remove from fat. Saute vegetables in fat. Add soup and rice to 4 1/2 cups of water. Cook until done. Drain off excess water. Add vegetables and water chestnuts to sausage. Put in large casserole dish. Top with almonds. Bake in 350° oven for 30 minutes.
Heat oven to 375°. Remove wrappers from chocolate pieces. In large mixing bowl, beat the butter, granulated sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake for 10 to 12 minutes, or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Drizzle topping over each cookie. Makes about 4 dozen cookies.
Parboil cabbage in boiling water for 5 minutes. Separate leaves and set aside, using 20 leaves. Mix beef, milk, onion, garlic salt, rice, egg, 1/2 can tomato paste, salt and pepper. Place small cabbage leaf in large leaf. Place 1/3 cup meat mixture in center of small leaf. Roll both leaves around meat. Fasten with toothpicks. Combine remaining ingredients; bring to boil. Add cabbage rolls. Simmer for 2 hours. Yield: 10 servings.
Mix all ingredients accordingly. Roll on lightly floured board. Cut and place on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cream butter. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sorghum syrup and buttermilk; mix well. Combine flour, soda and spices. Stir dry ingredients into creamed mixture. Chill 3 hours or overnight. Roll dough to 1/4-inch thickness on a lightly floured board; cut with a 1 1/2-inch cookie cutter. Place cookies on greased cookie sheets. Sprinkle lightly with additional sugar. Bake at 375° for 8 to 10 minutes. Cool on wire racks. Yield: 9 dozen.
Sift together flour, sugar, salt, soda, nutmeg and cinnamon. Add the remaining ingredients. Pour into 3 greased loaf pans. Bake at 350° for 10 minutes and then at 325° for 1 hour.
Mix together flour, butter and 2 tablespoons granulated sugar. Pat into ungreased 9 x 9-inch pan and bake at 350° for 20 minutes. Cook 1 cup granulated sugar, cornstarch, warm water and light corn syrup until it is thick and clear. Add lemon jello; stir to dissolve. Add sliced peaches. Pour this over the crust and refrigerate.
Preheat oven to 350°. Arrange apple slices in pie shell. Combine butter, flour, brown sugar, salt and cinnamon in a bowl. Spread mixture over apples. Sprinkle with walnuts. Bake for 50 minutes. Serve with whipped cream.
Heat oven to 325°. Beat shortening and sugar together until creamy. Add eggs, vanilla, bananas and sour cream; blend well. Sift together dry ingredients and fold into moist mixture. Mix in chopped nuts. Bake in a 9 x 5 x 3-inch loaf pan for 1 hour. Test middle of loaf before removing bread from oven. If sticky to the touch, continue to bake a little longer.
Cook cauliflower with salt until tender. Saute olives, onions and mushrooms in butter, then add the flour. Stir in milk until it thickens. Place cauliflower in casserole; pour sauce over the top. Sprinkle grated cheese over top. Bake at 350° for 35 minutes.
Melt butter or oleo in a 9 x 13-inch baking pan; set aside. In a mixing bowl, combine flour, sugar, baking powder, salt, milk and vanilla; mix well. Pour this mixture in the baking pan in which the melted butter was placed. Now, pour desired fruit and juice on top of batter. Bake in a preheated 350° oven for about 30 minutes.