HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes 5 dozen cookies.
Mix the self-rising flour and sugar together in a medium bowl. Add the beer to this mixture; it will become very sticky. Pour this mixture into a greased 9 x 5 loaf pan. Bake at 350° for 50 to 60 minutes. Serve with butter or melted cheese.
Mix the eggs, oil, vanilla and sugar; set aside. Sift all dry ingredients together. Add sifted ingredients to egg mixture. Mix well. Add zucchini, carrots, banana and nuts. Mix well. Bake in 2 greased and floured loaf pans at 375° for 1 hour.
Combine cracker crumbs, sugar and butter. Press in bottom of a pie pan. Combine remaining ingredients and put in crust. Bake 1 hour and 10 minutes at 350°.
Heat oven to 350°. Grease a 13 x 9-inch pan. Mix pie filling and cinnamon. Reserve. Beat flour, sugar, milk, soft margarine, baking powder, salt and eggs. Pour half of batter in pan. Spoon half of apple mixture over batter. Repeat with rest of batter and apples. Sprinkle on brown sugar and nuts. Drizzle with melted margarine. Bake at 350° for 45 to 55 minutes. Drizzle with glaze topping after cool.
Combine margarine and brown sugar in heavy saucepan. Cook until bubbles appear on sides of pan. Reduce heat and simmer 1 minute. Cool 10 minutes, then stir in cream, vanilla and salt. Add powdered sugar, a little at a time unti frosting is spreadable.
Beat eggs with milk, Lea & Perrins sauce, Tabasco, 1 tablespoon flour, salt and pepper to taste. Mix 2 cups flour with salt and pepper in separate bowl. Dip pickles in the egg mixture and then into flour. Deep-fry until golden brown at 350°.
In a large pot of boiling salted water, cook tortellini until just tender, 7 to 8 minutes. Drain well. Return pasta to pot. Stir in vinegar, oil and all remaining ingredients. Mix well. Adjust seasoning to taste. Serve immediately on assorted lettuce leaves or refrigerate and serve chilled.
Place peach slices in a lightly greased 8-inch square baking dish. Set aside. Combine flour, sugar, brown sugar, salt and cinnamon in a medium bowl, stirring well. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle flour mixture evenly over peaches. Bake at 375° for 45 to 50 minutes or until crust is golden brown.
Mix the first 6 ingredients, then add apples and pecans. Pour into baking pan. Bake at 350° for 1 hour.
Cook broccoli according to package directions in salted water until tender; drain. Arrange stalks in greased 12 x 7 1/2 x 2-inch baking dish. Layer chicken. Combine the next 3 ingredients; pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° for about 35 minutes, or until heated. Trim with pimento strips. Serves 6 to 8.
Lightly brown hamburger and pour off fat. Add remaining ingredients. Bring to a boil. Cut back heat for 30 minutes. Mix hamburger mixture with macaroni and cheese (mix as directed on box). Stir. Top off with 1 cup Cheddar cheese. Sprinkle with paprika. Microwave 6 minutes on High or bake 30 minutes in 400° oven.
Cream the oleo and sugar. Add vanilla, eggs and melted chocolate; mix well. Pour into a cooled baked pie shell; chill. Top with whipped cream and nuts.
Preheat oven to 350 degrees. Combine 1 cup sugar, the water, and cranberries in a large saucepan. Bring to a boil. Reduce heat to low and cook for about 3 minutes until berries are popping. They will be soft but not mushy. Remove from heat and stir in the remaining 1/2 cup sugar and nuts. Melt butter in a 3-quart baking dish. Pour the cranberry filling into dish. Pour the batter for the crust over the cranberry filling. Bake for 30 to 35 minutes or until crust is golden brown.
Mix first ten ingredients together well, making sure everything is incorporated evenly. Put into a 9 inch x 13 inch baking dish and cover with the other can of tomato sauce and a little water. Bake at 350 degrees for 1 to 1 1/2 hours or until meat loaf is done. Let it rest and then cut into 3/4 inch slices.
Mix together and bake at 350° for 30 minutes. Serve with milk, jam or honey.
Combine all ingredients, except ham, and simmer. Add chipped ham. Place on bun and serve.
Put rhubarb in iron skillet. Add quartered marshmallows and 3/4 cup sugar. Sprinkle red hots. Cream butter and 1 cup sugar. Add eggs, dry ingredients and milk. Pour over rhubarb. Bake at 350° for 1 hour.
Cream butter; slowly add sugar and beat until light and lemon colored. Beat in 2 eggs. Sift the flour, salt, baking soda and baking powder together. Add to the creamed mixture alternately with the milk beginning and ending with the dry ingredients. Stir in the apples, walnuts and the vanilla extract or lemon rind. Butter a 9 or 10 x 5 x 3-inch loaf tin. Spoon the batter into the tin and bake in a preheated 350° oven 50 to 60 minutes, until the loaf pulls away slightly from the sides of the tin or until a cake tester comes out clean. Cool in the pan 5 minutes, then cool completely on a rack before serving.
Mix pineapple juice, ginger ale and apple cider well. Refrigerate several hours before serving. Serve over ice cubes. Serves about 30.
Melt marshmallows and milk in double boiler. Mix remaining ingredients and add marshmallow mixture. Mix throughly. Shape into rolls. Place in wax paper and then wrap in foil. Store in refrigerator. Slice to serve.
In a large saucepan, cook onion in margarine until tender. Stir in flour and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Add cheese and stir until melted. Remove from heat.
Boil shrimp in water about 10 minutes. Peel and clean. Heat oil in skillet. Add onion, bell pepper, celery and garlic. Simmer 5 minutes. Add tomatoes, tomato paste, thyme, bay leaf, parsley, sugar, salt and pepper. Stir to mix well and add shrimp. Simmer 1/2 hour and serve with cooked rice and French bread.
Bring vinegar, sugar, turmeric and mustard seed to a boil. Pour over chopped vegetables. Keeps indefinitely in refrigerator. To freeze, double recipe if you want larger amount. Freeze in amount to use at one meal.
Beat together eggs, flour, salt and baking powder. Stir in potatoes and cheese. For each patty, pour 1/2 cup batter onto hot well-greased skillet or griddle. Cook until golden brown on both sides. Garnish with spiced apples, sour cream or applesauce, if desired.
Peel and slice enough potatoes to cover bottom of 9 x 13-inch pan after it has been greased with margarine. Layer onion rings over top of potatoes, salt and pepper to taste. Spoon and spread cream of mushroom from can over onions. In a skillet with a small amount of oil, lightly brown pork chops and place over cream of mushroom soup. Cover with foil and bake at 350° for 1 to 1 1/2 hours or until potatoes and pork chops are done.
Mix together thoroughly the shortening, sugar and egg. Blend in molasses and sour milk. Sift together flour, soda, salt, ginger and cinnamon and stir into mixture. Beat well. Oil bread pan. Pour in pan and bake for 35 to 45 minutes at 325°.
Mix dry ingredients and moisten with cold milk. Add egg yolks and vanilla. Stir mixture into hot milk; continue stirring until thick. Add crushed pineapple and pour into baked pie shell. Top with meringue, whipped topping or whipped cream.
Cream butter and Crisco in a mixer bowl until light. Add sugar gradually until fluffy. Beat in cream cheese. Add flour, alternately with eggs, beginning and ending with flour, mixing well after each addition. Stir in vanilla and lemon thyme. Spoon into greased and floured 10-inch tube pan. Cook at 325° for 1 hour and 15 minutes. Cool 10 minutes and remove from pan onto a wire rack. Makes 16 servings.
Mix cream cheese, sugar and flour; beat well. Add eggs one at a	time. Then add vanilla and lemon juice. Place 36 cupcake liners in	cupcake pan. Put 1 vanilla wafer in each liner. Spoon cheese mixture over wafers.	Bake at 300° for 25 to 30 minutes or at 350° for 15 to 20 minutes. Bake until firm to touch in oven. Cool and refrigerate. Spoon topping on top and refrigerate again.	Peel off paper before serving.
Butter cookie sheet. Layer graham crackers (split) in bottom of cookie sheet. Bring butter, oleo and sugar to a boil and cook 2 minutes. Pour over graham crackers. Sprinkle with pecans over syrup. Bake at 350° for 10 minutes.
Mix and pour in a greased and floured pan. Bake at 350° in a 9 x 13-inch pan for 35 minutes or until done.
Cook under medium heat. Place margarine, onion, bell pepper, celery, catsup, garlic, honey, oregano and Season-All all in saucepan. Saute until green season is cooked. Then pour in pork and beans, stirring constantly so that ingredients will not stick. Continue until dish is ready to eat.
You also need new 8-inch flowerpot, silk flowers, new garden shovel and gummi worms.
Melt shortening in 3 or 4-quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg. Beat well. Sift together flour, soda and spices. Add to first mixture. Mix well; chill. Form in 1-inch balls; roll in granulated sugar and place on greased cookie sheet 2 inches apart. Bake in 375° oven for 8 to 10 minutes.
Brown the meat, onion and celery. Add salt and pepper to taste. Add this to the beans, tomato juice, chili powder, sugar and more salt and pepper to taste. Cook about 1 hour over low heat. Mix flour with water as a thickening and add to soup, stirring constantly until thick.
Cook zucchini in salted water, boiling about 8 minutes. Mix together next 3 ingredients and fold in egg white. Layer in greased casserole, 1/2 of the zucchini, egg mixture, cheese and bacon. Repeat. Top with bread crumbs. Bake at 350° for 20 minutes.
Combine all ingredients and refrigerate overnight. Serve with wheat crackers, etc. or make well in unsliced bread. Makes great party dish. Use bread from well around bread as chips.
Cook broccoli and drain. Mix other ingredients together (except crumbs) and add to broccoli. Spray baking dish with Pam and pour into mixture.	Bake at 350° for 20 minutes. Remove from oven and top with cracker crumbs (Ritz). Return to oven for 5 to 10 minutes.
Grease and flour well a 10-cup tube pan. Cream butter, margarine and Crisco for about 4 minutes. Add sugar, 1 cup at a time, and cream about 4 minutes each. Add eggs, 1 at a time, just until yellow disappears. Add flour, 1 cup at a time, alternately with milk. Add vanilla and nutmeg. Bake 1 1/2 hours at 325° or until cake is done.
Stir together the ground beef, breadcrumbs, onion, eggs, salt, pepper and Italian seasoning. Shape into 2 (8-inch) loaves or 1 (10-inch) loaf and place in a lightly greased casserole dish. Bake at 375° for 20 minutes.
Mix all ingredients well. Put in greased dish, 8 x 10-inch or 9 x 13-inch. Crush Ritz crackers and put on top. Cook at 350° for 25 to 30 minutes or until crackers are brown and bubbly.
Mix sugar and Karo together. Microwave on High for 4 minutes. Add peanuts. Mix and microwave on High 3 to 5 minutes. Add butter and vanilla; microwave on High 1 minute. Add soda. Stir and pour on greased cookie sheet. Cool 1/2 to 1 hour.
Put ribs, bay leaf and beer into pressure cooker/canner and process at 10 pounds for 10 minutes. Remove ribs and cover with barbecue sauce and grill until browned.
Saute bell pepper and onion with margarine in 12-inch electric skillet until tender, but not brown. Cut chicken thighs into bite-size pieces and add to skillet along with rice, water, cayenne pepper, poultry seasoning, bay leaf, bouillon cubes, minced garlic and black pepper. Bring to a boil; stir, making sure all rice grains are pressed into the liquid. Reduce heat, cover and simmer, stirring occasionally. Cook until rice is tender and liquid is absorbed, about 20 more minutes. On low heat, let jambalaya sit uncovered to dry a little before serving.
Heat oven to 350°. Beat egg whites until foamy. Gradually add sugar, continuing to beat until egg whites are very stiff. Fold in vanilla, chocolate chips and walnuts. Make 24 to 36 mounds on wax paper lined cookie sheet. Place in oven and turn off heat. Don't peek until morning.
Rinse chicken and chop finely or use ground pork. Place meat in a bowl and stir in sesame oil, celery, onion, sherry, cornstarch, sugar and salt. Set out 6 to 8 wrappers at a time. Place 2 teaspoons of filling on each wrapper. To shape each pot sticker, moisten edges with a little water. Fold dough in half over filling. Pinch together edges to seal. Set pot stickers down firmly, seam side up, so it will sit flat.
Peel potatoes and cut into 2 inch slices. Combine butter, sugar and water in an electric skillet. Add sweet potatoes. Cover and simmer at 250° for 1 hour or until done, turning frequently. Makes about 4 servings.
Sift dry ingredients into a large bowl. Set aside. Cream shortening and brown sugar. Add molasses and water. Mix well. Add the dry ingredients one cup at a time. Cover and chill one hour. Preheat the oven to 350°. Sprinkle flour on countertop. Divide the dough into four sections. Roll out each section to 1/2-inch thick. Cut out circles with the cookie cutter. Lift the cookies onto a cookie sheet with a spatula. Put cookies 2 inches apart on greased cookie sheet. Bake 12 to 15 minutes. Remove cookies from cookie sheet to cool. Do not stack cookies or they will stick together.
Mix all ingredients except chips. Pour into baking dish. Top with crushed chips. Bake at 375° for 30 to 45 minutes. Serves 8.
Cut off ends of bread. Hollow out. Set aside crumbs. In skillet, cook beef, sausage and onion for 15 minutes. Stir in grated cheese. Mix together egg, mustard, salt, pepper and bread crumbs. Add enough water to moisten thoroughly. Combine crumb mixture and meat mixture thoroughly. Stuff loaves with mixture. Replace ends. Secure with toothpicks. Brush tops with garlic butter. Bake at 400° for 20 minutes.
Sift together the flour and salt. Mix in the lard, using your hands. Keep in an airtight container. Add water when ready to use. Recipe makes 4 crusts and can be doubled.
Place squash in bottom of 2 1/2 qt. baking dish. Layer beef, cottage cheese (sprinkle oregano in cheese) and rice. Spread top with mushroom soup. Bake at 350° for 35-40 min. I add shredded cheese on top of casserole the last 5 min. or so, just until it browns.
Mix all ingredients except crumbs. Spoon into a 13 x 9 x 2-inch lightly greased baking dish. Sprinkle with cracker crumbs. Bake at 350° for 40 minutes.
Mix water, sugar, salt and Crisco together. Add flour and beat until smooth. Dissolve yeast in 1/2 cup warm water and add to dough mixture. Beat. Add more flour until mixture is thick. Pour out on floured surface and knead. Place in greased bowl. Let rise in warm place until double. Punch down and let rise again. Punch down and divide into half. Shape into 2 loaves. Let rise. Bake 25 minutes at 375°.
Combine sugars, shortening, eggs, vanilla, baking soda, baking powder, salt and milk. Beat until smooth and creamy. Mix in flour, then oats. Optional ingredients are chocolate chips, 3 teaspoons cinnamon, raisins, nuts or coconut. Drop teaspoons of dough onto cookie sheet and bake in 350° oven for 8 to 10 minutes. Do not let cookies get too brown or they will be too dry. Makes 12 to 16 dozen.
Bake pie crust as directed. Put 1/2 cup Parmesan cheese or Mozzarella on hot crust. Peel and slice tomatoes and put overlapping in bottom of crust. Layer Mozzarella. Add pepper and basil. Repeat first layer. Mix together mayo, 1/2 cup Parmesan cheese and 1/2 cup Mozzarella. Cover the tomatoes with mixture. Bake at 375° for 24 minutes. Let cool to almost room temperature before slicing. Will serve 6 ladies or 4 men (they like it, too).
In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes (sliced in 1/2-inch slices) in mixture. Press slices firmly into cornmeal mixture to make a good coating.
Mix all dry ingredients; add soft butter and mix until blended. Add raisins. Pour in buttermilk mixture and mix until blended. Bake in 8-inch Pyrex dish at 400° for 45 minutes.
Mix all ingredients. Serve as a warm dip. Can be used as filling for tortillas. Vary by adding olives, onions and chilies.
Mix these ingredients in separate bowl and pour on top of dough or unbaked cake. Bake 40 minutes at 350°. As the cake bakes, the watery mixture will settle to the bottom. When serving, dip cake onto plate and add sauce to top.
Beat 6 egg whites until frothy, 1/8 tsp salt sprinkled over egg whites, add 1/8 tsp cream of tartar. Beat until stiff. Add 2 c. sugar very slowly, beating after each addition, then 1/8 tsp vanilla and 1 tsp vinegar with last addition of sugar.
Cook potatoes (30 minutes). Peel and cut in small chunks. Set aside. Combine 1/4 cup melted butter, onion, pepper, sour cream and soup. Gently stir in potatoes and cheese. Spoon into a greased 13 x 9-inch baking dish. Combine 3 tablespoons melted butter and corn flakes. Sprinkle over potato mixture and bake, uncovered, in 350° oven for 25 minutes.
Mix cheese and sour cream; spread. Layer rest of ingredients and sprinkle top with taco mix. Serve with tortilla chips.
Have all juices chilled. Combine pineapple and orange juices; melt powdered sugar in lemon juice and add. Add ginger all just before serving. Makes 2 1/2 quarts.
The pan needed for this recipe is a large steamer with spout on bottom. Put 1/2-inch of water in bottom of steamer. Add carrots, celery and leaves, onion, chicken, potatoes and spices. Use 1/4 chicken per person. Serves 6.
In a large pot, place potatoes, celery, onion and broth. Simmer for 1 hour, or until vegetables are tender. Add margarine, salt, pepper and parsley. Add milk and soup. Simmer 10 minutes.
Combine flour and 1/4 cup of milk in small saucepan. Blend together into smooth paste. Slowly, add remaining milk and beat until smooth. Cook over medium heat, stirring constantly, until mixture becomes thick paste. Cover and cool in refrigerator. When cool, scoop mixture into large bowl. Blend fruit sweetener, Neufchatel and margarine into thickened mixture. Beat with electric mixer. Stir in vanilla. Spread on cake or cookies.
Brown hamburger (drain). Brown bread in oven until light brown. Take hamburger and mix sauce. Spread evenly on bread; top with layer of Cheddar cheese and Mozzarella cheese, mixed. Bake at 250° until melted.
Preheat oven to 500°. In medium saucepan, bring cream to boil. Reduce and cook over low, stirring constantly, until thickened and reduced to 1 1/4 cups (about 10 minutes). Remove from heat and whisk in mustard, 1/4 teaspoon salt and 1/2 teaspoon pepper. (Cream mixture can be made 4 hours ahead. Whisk occasionally to prevent skin.)
In large bowl, lay in bread, bacon bits, peppers, onions and tomatoes. Combine mayonnaise, pickle relish, juice and sugar. Blend well and drizzle over salad. Toss lightly.
Cover oats with water. Let stand 20 minutes. Cream butter, sugar and brown sugar together, then add eggs and remaining ingredients. Bake until done at 350°. Ice while still warm.
Bring sugar, margarine and evaporated milk to a boil. Stir about 5 minutes over medium heat to softball stage (238°); remove from heat. Stir in chocolate pieces. Add the vanilla, chopped nuts and marshmallow cream. Beat until well blended. Pour into 9 x 13-inch pan. Cool. Cut into squares.
Cream oleo, cream cheese and powdered sugar together. In separate bowl mix pudding, milk and Cool Whip. Combine both mixtures and mix well. Alternate layer of mix with crushed Oreo cookies in a flowerpot, ending up with cookies on top. Chill 3 to 4 hours before serving.
Mix all together. Pour into 9 x 13-inch greased pan. Cook for 15 to 20 minutes in a 375° oven.
*Note:	each package of sauce requires 1 1/2 cups milk plus 1 Tbsp. butter or margarine.
Mix all ingredients except bacon. Place in casserole dish. Place bacon over mixture. Bake at 375° for 30 to 40 minutes. Serves 4 to 6.
Soften butter. Hand mix with cheese. Add flour and cereal. Roll in marble-sized balls and press with fork. Bake 15 minutes at 350°.
Measure sifted flour, ginger, soda, cinnamon and salt into sifter. Sift 2 or 3 times. Cream shortening in medium size bowl. Add sugar gradually, creaming well. Beat in eggs and molasses. Add dry ingredients, mixing well. Form teaspoons of dough into balls. Roll balls in sugar, covering entire surface. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes or until tops are lightly browned. Remove from pans. Cool completely. Store in airtight container.
Combine all ingredients except sweet milk. Pour into gallon ice cream freezer container, adding enough milk to fill line. Place into freezer and start cranking.
Mix all ingredients together in a bowl. Squeeze the juice of 1/2 of fresh lemon into the mixture. Chill about 2 hours before serving.
Mix sugar and water in a large saucepan and heat until sugar is dissolved. Let cool. Add coffee, vanilla and vodka to sugar mixture. Pour into bottles. Makes great gifts!
Brown ground meat in skillet and season with salt and pepper. Drain off excess liquid. Mix all together. Makes a delicious salad.
Heat milk just enough to dissolve Blue cheese. Mix dry ingredients, then stir in milk mixture to blend. Add 4 eggs and blend. Stir in Cheddar cheese. Chill well (preferably overnight). Drop by teaspoonfuls into hot oil and fry until golden. Serve with a sauce of sour cream mixed with a little honey and prepared mustard.
Melt in double boiler the almond bark and chocolate chips. Add the peanuts. Mix. Drop by spoonfuls.
Mix ingredients together. Bake at 350° for 30 minutes. Serve with cream or hard sauce.
Mix cottage cheese, mayonnaise and olive juice together; add finely chopped olives. Cut celery stalks into 4-inch pieces. Using a spoon, "stuff" mixture into celery; if you choose to be more complicated, you can use a pastry bag for stuffing. Remember to serve with napkins! Serves 12 to 18 people, depending on length of your celery stalks.
Cream together sugar, shortening and eggs, adding 1 egg at a time. Sift together flour, baking powder, soda and salt. Blend together creamed and sifted ingredients alternately with buttermilk. Add vanilla. Bake in steam pan for 1 hour at 350°.
Cream margarine, sugar and egg. Sift together flour, baking soda and salt. Add peanut butter last. Let stand in refrigerator 2 hours or until dough can be made into balls. Place balls on cookie sheet. Lightly make crisscross on each one to flatten. Bake at 350° to 400°, depending on your oven. Makes 3 dozen.
Cook potatoes in boiling, salted water until tender; drain. Add carrots. Mash at low speed with electric mixer. Slowly beat in enough milk to make light. Stir in margarine and a little salt and pepper. Turn into a 2-quart casserole. Dot with additional margarine, if desired. Bake at 350° for 25 minutes.
Combine all ingredients in an electric rice cooker. Turn on cooker to cook. Cook shrimp and rice mixture until the chime sounds. Leave cooker on warm and do not lift the lid for 15 minutes. This gives rice and shrimp a chance to steam. Remove lid and taste for doneness. If necessary, cook an additional 5 minutes. Yield: 8 servings.
Place brisket on heavy foil. Sprinkle garlic salt and pepper on both sides. Sprinkle generously with liquid smoke. Wrap and seal securely and place on cookie sheet. Bake at 275° for 5 or 6 hours. An hour before brisket is done, turn it over. If brisket feels dry, add 1/2 cup water. Be sure to reseal foil tightly.
Mix cream cheese and green chilies. Spread on flour tortillas. Roll up. Dip in picante sauce.
Blend butter and shortening. Add sugar, vanilla and 2 tablespoons milk. Cream to proper consistency. Use rest of milk, if necessary.
Preheat oven to 425°. In an unbaked pie shell, spread half of the blueberry pie filling in the bottom. Set remaining pie filling aside. Bake 15 minutes or until crust is golden brown. Remove from oven. Reduce oven temperature to 350°.
Cut butter and flour with pastry cutter. Add cheese and knead for 1 minute. Put in refrigerator for 2 hours to cool dough. Roll 1/4-inch thick. Cut with small cutters. Add half pecans to the center of cookies. Bake 10 to 12 minutes at 425°. Makes 3 dozen.