HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar; add vanilla, lemon rind and egg. Mix well. Sift dry ingredients together; fold into creamed mixture alternately with mincemeat. Add nuts; mix into stiff dough. Form into rolls, wrap in wax paper and store in refrigerator. Slice 1/4 inch thick. Bake on ungreased cookie sheet at 375° for about 15 minutes. Makes about seven dozen cookies.
Mix together and even out in a 9 x 13-inch pan or plastic container. Freeze. Take out 15 to 20 minutes before eating but return it to the freezer as soon as possible.
Drain pineapple, reserving 3 tablespoons juice. Combine reserved juice, sugar and flour in bowl; mix well. Stir in cheese. Add pineapple; mix well. Spoon into greased 1-quart casserole dish. Mix margarine and cracker crumbs in small bowl. Spread over pineapple mixture. Bake at 350° for 20 to 30 minutes or until brown.
Use microwave-safe bowl and put egg yolks in microwave for 10 seconds. Use mixer and beat egg yolks and then add sweetened condensed milk and lime juice. Pour into pie shell and chill.
Combine margarine and softened cream cheese, mixing until well blended. Add flour; mix well. Chill. Combine brown sugar, egg and vanilla; mix well. Stir in nuts. Divide dough into 24 balls; press into miniature muffin tins. Fill each cup 3/4 full of brown sugar mixture. Bake at 325° for 25 to 30 minutes or until lightly browned. Cool 5 minutes; remove from pan. Sprinkle with confectioners sugar, if desired.
Heat oven to 375°. Combine flour, salt, cinnamon, turmeric and pepper. Beat egg and milk. Coat chicken pieces with flour mixture. Combine bread crumbs and remaining flour mixture. Dip chicken into egg; coat with crumbs. Arrange in a roasting pan. Sprinkle with oil. Bake until crisp and brown, about 40 minutes.
Combine eggs, sugar and vanilla in a bowl. Beat with wire whisk. Add milk. Mix well. Grease baking dish. Arrange bread crumbs and raisins on the bottom. Pour liquid mix over bread and raisins. Usually I put cinnamon or nutmeg on top of mix. Bake at 350° for 30 minutes.
Peel carrots and slice into discs. Cook in boiling water until tender (do not overcook). Put carrots in bowl, slice onions into thin rings and add to carrots. Cut green pepper into strips and add to mixture; add tomato soup, undiluted. Add vinegar and oil. Add remaining ingredients and mix well. Chill and serve.
Spread rice in bottom of baking dish. Sprinkle all but 1 tablespoon of onion soup mix over rice. Drain mushrooms, saving liquid. Distribute mushrooms and pimentos over rice. Add enough hot water to mushroom liquid to make 3 cups. Pour over rice. Place browned chops on top. Sprinkle with 1 tablespoon soup mix. Put in 350° oven and bake for 1 hour. Should be covered with foil while baking.
Combine in large bowl the flour, 2 egg yolks (add some egg white), Karo syrup, sugar and margarine. Mix, then chill for 20 minutes.
Combine first nine ingredients in processor and blend until smooth, about one minute. With machine running, add both oils through feed tube in slow steady stream and blend until thick. Makes about 3 cups.
Preheat oven to 375°. Grease cookie sheet. Separate dough into 12 pieces. With scissors, cut each piece (almost to the center) to fashion eight flower-like petals. Indent center with tip of finger.
Preheat oven to 400°. Sift into mixing bowl the flour, sugar, soda, salt, nutmeg and cinnamon. Cut in shortening. Add egg, bananas, rolled oats and nuts; beat until thoroughly blended. Drop by teaspoons, about 1 1/2 inches apart, onto ungreased cookie sheet. Bake about 15 minutes, or until edges are browned. Remove from pan; cool on rack. Makes 3 1/2 dozen.
Combine all ingredients; spoon mixture into buttered 1 1/2-quart casserole. Cover dish and place in refrigerator overnight. Remove casserole from refrigerator; allow to set at room temperature 1 hour. Cook at 350° with cover for 1 hour and 15 minutes.
Saute onion and green pepper in 1/4 cup water in a nonstick frying pan, then mix all ingredients together. Bake at 350° for 1 hour.
Place cheeses in mixer bowl; let stand at room temperature until softened. Beat on medium speed until well mixed. Add onion and Worcestershire sauce; beat well. Stir in pecans. Chill 3 to 4 hours. Roll cheese mixture into 1 large ball. Chill; roll in parsley. Put on serving plate; chill 2 hours, or until firm. Serve the cheese ball with a variety of crackers.
Put breasts in baking dish. Combine mustard and vinegar in bowl until smooth; stir in preserves. Gradually add soy sauce and stir until blended. Pour over breasts. Coat both sides. Bake meaty side down 20 minutes at 325°. Turn over and bake 40 minutes or until tender. Brush with pan juices occasionally.
In saucepan, add first 7 ingredients (except Hunt's tomato sauce). Bring to boil. Add Hunt's tomato sauce. Stir, then bring to medium heat for 4 minutes.
Cut tofu into 8 crosswise 1/2-inch thick slices. Place on a clean kitchen towel and wrap towel around it several times. Allow it to rest for 30 minutes. Place tofu in a single layer in a large, shallow baking pan. Pour half the marinade over the tofu and turn slices to coat thoroughly. Place slices of onion on top of tofu, then top with a little of the marinade remaining. Place vegetables on top of onions and top with the rest of the marinade. Cover and refrigerate for 1 to 3 hours. Heat grill or broiler. Pour marinade off vegetables, reserving 1/2 cup. Place vegetables and tofu on a rack 4-inches from the heat in batches. Immediately combine olive oil with the 1/2 cup marinade and brush tofu and vegetables. Turn immediately to prevent sticking, then grill until lightly browned on remaining side. Transfer finished vegetables and tofu from grill to serving platter, and cook remaining tofu and vegetables using the same process.
Put tenderizer on meat. Sprinkle on cumin to your taste; it sometimes is strong. Sprinkle on garlic powder (2 teaspoons). Put onions on meat. Cover with salsa. Bake at 350° until tender. Slice it and serve with flour tortillas (warm as directed on package). Serve with Mexican rice.
Butter 2 large nonstick cooking sheets. Arrange pecan halves in clusters resembling turtles. Combine cream, sugar, corn syrup, milk and butter in saucepan. Stir on low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and candy thermometer registers 234°, swirling pan occasionally, about 15 minutes. Remove from heat. Stir in vanilla. Drop 1 tablespoon caramel onto each pecan cluster. Melt chocolate in double boiler. Drizzle 1 tablespoon chocolate onto each candy. Chill about 30 minutes.
Measure all ingredients into large mixer bowl. Beat at medium speed 1/2 minute. Scrape sides and bottom of bowl constantly. Pour into pan (9 x 5 x 3 loaf pan, greased and floured). Bake 55 to 65 minutes at 350°. Remove from pan; cool thoroughly before slicing.
Mix all ingredients; roll out onto 2 cookie sheets. Sprinkle with salt. Lightly roll again to press salt in. Cut into squares or diamonds with pizza cutter. Bake at 350°. After 20 minutes, begin to check. Outer ones are done first. Remove as they turn golden brown and hard.
Combine ingredients in large bowl. Stir thoroughly and pour in	baking	dish. Let set several hours or overnight. Bake 45 minutes at 350°. Good hot or cold.
Place potatoes in pan. Cover with water. Add salt. Cook for 25 minutes. Drain. Mash the potatoes after draining. Add sour cream, milk and margarine. Add chives and pepper. Mix well. Makes 10 to 12 servings.
Put cracked wheat in small bowl. Cover with boiling water. Let stand 15 minutes. Drain. Set aside. In medium bowl, mix yeast, sugar, salt and whole wheat flour. Heat water, milk and butter until very warm. Add to dry ingredients. Beat at medium speed for 2 minutes. Add cracked wheat, carrots and 1/2 cup of the unbleached flour. Beat at high speed for 2 minutes. Stir in enough more flour to make a firm dough.
Brown meat, onion and pepper until vegetables are tender. Add remaining ingredients and simmer 20 to 30 minutes. Enjoy!
Mix soups, broth and Ro-Tel in saucepan and heat to boiling. Place chicken, onion and Doritos in layers in a 9 x 13 casserole dish. Pour soups over this. Crumble chips on top. Bake at 350° for 45 minutes.
Mix molasses, shortening and sugar thoroughly. Measure flour by dipping method or by sifting. Stir together remaining ingredients; blend in. Work with hands until well blended. Cover; chill about 4 hours. (Thorough chilling is needed to make dough hold together.) Heat oven to 375°. Roll dough out paper thin, a little at a time. Cut in desired shapes. Place on ungreased baking sheet. Bake 8 minutes or until lightly browned. Frost, if desired. Makes about 5 dozen cookies.
Mix all ingredients together. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 14 minutes.
Prepare pastry shell and cool. In a medium saucepan stir together the sugar, cocoa, cornstarch and salt. Gradually stir in milk. Cook over medium heat stirring constantly until mixture is thickened and bubbly. Boil 1 minute; remove from heat. Gradually stir about half of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir 1 minute. Remove from heat. Stir in butter and vanilla. Pour into pastry shell.
Mix dressing and barbecue sauce. Refrigerate. Makes 1 1/2 cups.
Mix sugar, cocoa, and milk. Heat on medium until boils then add butter. Let boil for 3 minutes. Add remaining ingredients.
Brush both sides of fish with dressing and lemon juice while grilling. Sprinkle lemon pepper on fish according to taste. Grill until done.
Whip the cream and fold in the grated Heath bars and fudge topping. Split the angel food cake into three layers. Fill and frost the cake with the whipped topping mixture. Refrigerate until served.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional Cool Whip. Makes 8 servings.
Mix margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan and bring to a full boil; stirring constantly. Continue boiling for 5 minutes over medium heat (or until candy thermometer reaches 234°), stirring constantly. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour in 13 x 9-inch baking pan. Cool at room temperature, cut.
Slice cabbage and cook until tender. Mix soup, milk and 1/2 can French fried onions together. Pour in greased casserole dish. Sprinkle remaining French fried onions over top of cabbage. Bake 30 minutes at 350°.
Roll graham crackers until fine. Add milk and melt marshmallows, then mix graham crackers, raisins and nuts together and pour over marshmallows and mix well. Place in pan, lined with waxed paper. Store in refrigerator.
Pour the 2 cups of boiling water over first four ingredients and cool to lukewarm. Mix yeast, sugar and warm water and add to first mixture. Next add the flour. Knead 10 minutes. Let rise until doubled. Punch down and shape into loaves. Let rise to double again. Bake at 425° for 15 minutes, then bake at 350° for 20 to 30 minutes.
Bake cake according to directions on box. While warm, use butter knife to punch holes in cake. Pour eagle brand milk and cream of coconut on top of warm cake. When completely cool, spread cool whip on top of cake. Sprinkle shredded coconut on top. Keep refrigerated.
Crumble 1/2 package Oreo cookies and put in bottom of 9 x 13-inch pan. Mix oleo, powdered sugar and cream cheese. In another bowl, mix pudding, milk and Cool Whip. Combine and pour over crumbled Oreo cookies. Crumble remaining cookies and sprinkle on top of dessert. Freeze until firm.
With an electric mixer, cream butter and shortening. In separate bowl, sift powdered sugar; measure. Add powdered sugar to creamed mixtures. Add vanilla, salt and milk. Mix until smooth. You may need to thin a little if too thick (should be the consistency of mashed potatoes).
Mix cream cheese, Cool Whip, vanilla and lemon juice. Pour in crust and let chill for at least 2 hours.
Brown meat with onion. Cook noodles and drain. Drain sauerkraut. Mix in casserole meat, noodles, sauerkraut and soup. Bake 1/2 to 1 hour at 350°. (If too dry, add a little milk.)
Combine flour, sugar and salt. Heat oleo, shortening, water and cocoa. Bring to boil. Pour over flour mixture and mix well. Beat eggs, soda, buttermilk and vanilla. Add to mixture. Bake at 350° for about 20 minutes.
Melt shortening in water and add to flour, sugar and cocoa. Put soda in buttermilk; stir. Then add with eggs and vanilla to first mixture. Mix well. Bake in loaf or angel food cake pan for 40 minutes at 325°.
Grate potatoes; drain off brown liquid. Add beaten eggs, salt, crumbs and flour to make a stiff dough. Drop into boiling water from a wet spoon. Dumpling should be 1 1/2-inches long when cooked. They're done when they float to the top. Saute onion in skillet (low flame). Add dumplings and simmer for a few minutes.
Mix chicken and tomato sauce in 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low. Prepare dumplings. Drop by 12 spoonfuls onto hot chili. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted. Makes 6 servings.
In pan, spread cherry filling; top with pineapple and pour in dry cake mix. Mix with fork. Mash out lumps. Add nuts; add cold butter in pats. Place evenly over mixture. Bake at 325° for 46 to 60 minutes or until brown.
Mix thoroughly. Store in airtight container. Use at least 2 teaspoons in 1 cup boiling water.
Mix altogether. Put batter in well-greased loaf pan. Bake at 350° for 1 hour.
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 13 x 9 x 2-inch dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.
Beat all ingredients about 3 to 4 minutes. Place in greased and prepared pan. Bake at 375° until done, about 20 to 25 minutes. Let cool. Remove from pan. Top with Cool Whip and strawberries.
Grind up Oreo cookies and set aside. Combine cream cheese, margarine and sugar and set aside. Combine pudding, milk and Cool Whip. Add cream cheese mixture and layer with Oreo cookies in flower pot. Add artificial flowers and serve with a garden trowel.
Combine sugar and water in large heavy saucepan. Bring to a boil. Add nuts and flavoring. Cook on medium heat; stir constantly, until mixture is dry and peanuts are sugar-coated and crystallized. Place in flat pan and bake in 250° oven about 1 to 1 1/2 hours, checking every 30 minutes. Store in airtight container.
Boil the chicken until thoroughly done. Remove skin and meat off the bone (except for wings, leave intact). Dice meat into bite size chunks. Note when boiling chicken, season water well. Save approximately 2 to 3 cups stock depending on amount of gumbo you make. Drain remaining stock.
Saute onion in margarine. Add flour to onion mixture. Add 1/2 of the Velveeta to onion-flour mixture. Add the eggs to the broccoli; mix well. Combine rice, soup, broccoli, and cheese mixture. Fold in last 1/2 of Velveeta. Put into buttered casserole dish. Add salt and pepper to taste. Bake at 350° for 30 minutes.
Sift together flour, baking soda, spices and salt. Combine molasses, lard, butter and water in large bowl. Add dry ingredients to liquid; blend well. Cover and chill several hours or overnight. Turn onto well floured bread board. Using well floured rolling pin, roll to 1/4-inch thickness. Cut with cookie cutter. Sprinkle with sugar and place on ungreased baking sheet. Bake in 375° oven 12 minutes. Cool on racks. Makes about 3 dozen.
Boil oleo, sugar and milk for 1 1/2 minutes. Add vanilla, peanut butter and oats. Place on waxed paper. Let air dry until hard.
Cream the cheese and butter. Combine flour and red pepper. Add to creamed mixture, mixing well. Shape dough into small balls and place on ungreased cookie sheet. Flatten to 1/4-inch thickness. Brush wafers with beaten egg. Top each wafer with pecan half. Bake at 350° for 10 to 12 minutes. Remove from pan while hot. Sprinkle lightly with salt.
Preheat oven to 300°. Prepare Chocolate Crumb Crust. Stir together margarine and cocoa until smooth. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla, then flour. Measure 1 1/2 cups batter into medium bowl. Beat in cocoa mixture.
Cook cabbage for 10 to 15 minutes. Cool. Cut out core. Put meat mixture in center of cabbage leaf. Roll up and toothpick rolls together, if needed. Pour can of stewed tomatoes over rolls. Bake at 350° for 3 hours.
Combine all ingredients except the chicken pieces in a casserole or roaster. Mix thoroughly to blend spices. Add chicken. Cover and bake at 350° for one hour or until chicken and rice are tender and liquid is absorbed.
Mix caramels, milk, and margarine. Cover low heat until melted. Mix cake as directed on label. Grease and flour a 13 x 9 in. pan and pour in one half of cake batter. Cook in 350 oven for 15 minutes. Spread caramel mixture over hot cake and sprinkle with nuts and chocolate chips. Cover with the remaining cake batter. Bake for 20 minutes in oven at 250. Then raise oven temperature to 350 and bake 10 minutes longer.
Beat egg whites and cream of tartar until stiff. Add Crisco, powdered sugar, water, and flavoring. Beat until desired spreading consistency.
Use two 9 x 5-inch pans. Bake at 300° for 3 hours. For an angel cake pan, bake 2 1/2 hours.
Cook sugar, syrup and water to soft ball stage. Add half of hot mixture to egg whites and beat until cool. Let remaining syrup cool until it forms hard ball in cold water. Add to egg white mixture, and beat until smooth. Add vanilla and nuts. Pour into buttered pan; spread 1 inch thick. Cut into squares.
Combine lemon juice, soy sauce, ginger and pepper; pour over chicken in shallow baking dish. Bake in preheated oven (350°) for 15 minutes. Arrange fruit about chicken. Baste with liquid and bake 10 minutes.
Roll steak in flour and brown both sides. Place in crock-pot. Mix gravy mix and pour over steak. Cook all day on low, or until steak is tender.
Cook first 4 ingredients together for 10 minutes over low heat, stirring constantly. Remove from heat. Combine with remaining ingredients (all but coconut). Mix thoroughly. Drop by tablespoonfuls into shredded coconut and hand roll into balls. Yields 36 snowballs.
Cook sausage in skillet, stirring to crumble. Drain well. Combine sausage, rice, apple, onion, celery, raisins, sugar, salt, allspice, cinnamon and pepper. Spoon into a 2-quart baking dish. Bake at 350° for 25 minutes or until thoroughly heated. Makes 8 servings.
Place spices in tea ball. Put with rest of ingredients in crock-pot. Turn on high for 30 minutes, then on low until ready to serve. Remove spices after a couple of hours.
Boil sugar, butter, milk and cocoa for 3 minutes; stir while boiling. Take pan off stove and add oats, peanut butter and vanilla. Mix until blended. Drop on wax paper.
Wash center cut pork chops. Rub thoroughly on both sides with salt and pepper to taste; place in foil covered shallow pan. Sprinkle Worcestershire sauce on each side of the chops. Rubbing it in and turning every 5 minutes.
Brown first 3 ingredients together. Add remaining ingredients. Put in slow cooker or bake 40 minutes at 350°.
Cream well butter and cheese; add dry ingredients. Mix well. Bake on ungreased sheet at 300° for 10 to 12 minutes. Start on bottom rack; move up last 5 minutes.
In a saucepan, combine onion and water. Cook; cover 5 minutes. Do not drain. Combine milk, cornstarch, salt and pepper; add to onion. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese; stir to melt. Reserve 1/2 cup cheese mixture. Add mushrooms to remaining cheese mixture; cover and set aside.
Fry diced bacon. Add chopped onion, chopped pepper, sugar, tomato paste, Worcestershire sauce and chopped garlic. Simmer 10 minutes. Add drained beans. Bake in casserole for 1 hour in 350° oven.
Preheat oven to 375°. Mix flour, shortening or olive oil, vanilla and sour cream. Mix yeast with flour mixture. Cover with plastic; cool in refrigerator for 1 hour. It rises. Take out half of dough. Roll it out flat, sprinkle with sugar. Repeat 2 more times. Cut flattened dough in half and then into strips and twist. Bake at 375° for 10 to 15 minutes.
Melt shortening. Add flour; stir until it is brown. Lower heat. Add shrimp and cook about 3 minutes, or until pink. Add garlic, onion, parsley and bell pepper; cook 2 minutes longer. Raise heat. Gradually add water, then remaining ingredients. Bring to boil, then simmer, covered, for 20 to 30 minutes. Serve hot over rice. Serves 4. Very good!
Cream Crisco, margarine, sugar, eggs and vanilla. Add flour alternately with milk. Fold in chopped cherries. Pour into tube pan and place in cold oven. Bake for 2 hours at 275°. Cool on rack about 10 minutes. Remove from pan and cool completely. Mix together the following ingredients for Cherry Frosting and frost cold cake.
Boil unpeeled potatoes; reduce heat to medium. Slice into bite size pieces (unpeeled). Mix oil and next 7 ingredients. Add potatoes and celery. Toss to mix well. Cover and refrigerate 1 hour. Serves 8.
Roll deer steaks in flour and brown. Pour favorite soup over steak. Add mushrooms. Bake all this in oven until tender. Salt and pepper to taste.
Place beans, onion rings and almonds in layers in casserole. Fry bacon crisp. Mix sugar and vinegar with drippings. Bring to a boil. Pour over beans. Let marinate overnight. Crumble bacon on top. Heat at 350° until piping hot. Serves 6 to 8.
Melt oleo and cheese over low heat. Beat egg whites until stiff. Add cheese mixture, beating until blended. Stack 3 slices of bread, trim off crust. Spread each layer and top with cheese mixture. Cut stacks into 4 boxes. Spread cheese mixture thinly around edges and top like icing. Bake on cookie sheet at 350° for 12 to 15 minutes. Makes 28 to 30. Freeze and remove and bake as directed.
Cream Crisco, sugar and margarine. Add eggs, one at a time, beating after each egg. Add flour and milk alternately. Add salt and flavorings. Bake in tube pan for 1 1/2 hours at 325°.
Preheat oven to 350°. In small saucepan, melt butter. Remove from heat. Stir in Nestle Choco Bake. Cool to room temperature.
Preheat oven to 350°F (175°C). Stud the whole oranges with cloves and bake for 30 minutes. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil; reduce heat to medium and simmer 5 minutes. Remove from heat and stir in the nutmeg, honey, lemon juice and pineapple juice. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
Start by preheating oven to 350°. Fill a large pan halfway with water and stick in oven while waiting for bread pudding to be mixed. You will need a 10 x 10 x 2-inch pan to put bread pudding in.
Chop up raw cabbage. Add oil, vinegar, salt, pepper and celery seed. Make ahead, good next day.
Whisk together first 5 ingredients. Pour over crackers, stir to coat. Place on baking sheets and bake at 275° for 15 to 20 minutes. Makes about 12 cups.
Beat butter, sugar and egg thoroughly. Add vanilla, fennel and nuts. Mix well. Add dry ingredients which have been sifted together. Dough will be thick and a bit difficult to spread.
Cook carrots in salted water until just tender; drain well. Mix other ingredients and bring to a boil. Pour over carrots. Cool and put in refrigerator. Keeps indefinitely.
Preheat the oven to 350°. Mix both cans of sauce in a bowl. Pour a little of the mixture into the bottom of a 13 x 9-inch pan, enough to just coat. Reserve remainder. In a heavy skillet, brown the meat. Add taco seasoning and water per package directions. Simmer 10 minutes. Dice onion. Shred cheese.