HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mix shortening, sugars, egg, water and vanilla. Add the remaining ingredients. Drop by rounded spoonful onto greased cookie sheet. Bake 12 to 15 minutes.
Slice cucumbers and put in jars with 1 slice onion, 1 dill head, 1 garlic bud and small piece of alum (to a jar). Boil other ingredients and pour over pickles and seal. Makes 5 quarts.
Combine butter, evaporated milk, sugar and salt in a saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly (time from when mixture starts to bubble around edges of pan). Remove from heat. Stir in marshmallows, chocolate and vanilla. Stir for 1 minute, until marshmallows melt and blend. Pour into 8-inch buttered square pan. Cool.
Make sauce by combining Miracle Whip, red wine vinegar and sugar. Chill and refrigerate 2 hours. Combine remaining ingredients. Pour sauce over and mix; chill and serve.
Broil chicken at 450° for about 10 minutes. Pour barbecue sauce over chicken; continue to broil 5 to 10 more minutes. Cook bacon; drain on paper towel. Break in half. Add 3 pieces of bacon on top of chicken. Put slice of cheese over bacon and melt under broiler.
Combine all ingredients. Place in 3-quart casserole dish. Cover with 2 cups crushed corn flakes, mixed with 1/4 cup butter. Bake at 350° for 45 minutes.
Make marinade by combining vinegar, oil, onion salt, garlic, soy sauce, oregano and water in large bowl. Cut meat in 1-inch cubes. Add to marinade and let stand refrigerated 5 to 6 hours. Stir occasionally. Arrange meat cubes and vegetables alternately on 6 long wooden skewers. Place 2 or 3 skewers at a time on microproof dinner plate. Cook uncovered on High (maximum power) 1 to 1 1/2 minutes for medium rare. Repeat for remaining skewers. Cook slightly longer for well-done meat. (Total cooking time is 2 to 4 1/2 minutes.)
Melt butter and sugar in a pot, then add water and Karo syrup. Cook over low heat until mixture reaches hard-crack stage (300° if using candy thermometer). Stir the whole time. Remove from heat; add almonds and stir. Spread toffee on 2 well-greased cookie sheets and cool.
In saucepan, combine brown sugar and 1/2 stick (4 tablespoons) butter; melt, stirring to combine. Spread on bottom of cake pan (9-inch round x 3-inches deep). Arrange peaches over brown sugar in concentric circles. In a small bowl, combine flour, baking powder and cinnamon. In a large bowl, beat remaining 1 1/2 sticks butter with sugar until creamy. Beat in egg yolks. Alternately beat in flour mixture with milk and vanilla until well blended. In small bowl, beat egg whites to stiff peaks. Fold egg whites into batter. Spread over peach slices. Bake for 55 to 60 minutes at 350°, or until a cake tester comes out dry. Cool on rack 10 minutes. Turn cake onto plate. (Garnish with blueberries, optional.) Can also be made in a 9-inch spring-form or 8 x 8-inch square pan.
Fry wings in fat. Add remaining ingredients. Cover and simmer 30 minutes. Remove lid and increase heat until liquid is almost gone.
Melt butter or margarine in a 9 x 13-inch baking dish. Mix milk, sugar and flour together. Pour flour mixture on top of butter. Top with fruit (juice and all) or pie filling. May sprinkle with a little cinnamon if desired. Crust will rise to the top. Bake at 350° until crust is golden brown.
Preheat oven to 350°. Coat both sides of tortilla shell with picante sauce while adding a little extra to the middle of one side. Add meat and cheese. Roll tightly and place in 9 x 13-inch baking dish sprayed with Pam. Spread excess meat, cheese and sauce over top. Bake, uncovered, for approximately 10 to 12 minutes.
Peel and slice bananas. Wash and cut off tops of strawberries (if you're using fresh). Put into blender with milk and yogurt and whirl away.
Mix all ingredients and shape into meatballs.	Bake in preheated oven at 350° about 45 minutes, turning once.
Combine all ingredients in large bowl; place in casserole and bake at 350° in preheated oven for 30 to 40 minutes.
In a large bowl, combine oil, vinegar, lime juice, onion, garlic, pepper sauce, salt and pepper. Add chicken and marinade at least 1 hour at room temperature or overnight in refrigerator. Light charcoal grill or preheat broiler. Remove chicken from marinade; reserve marinade. Grill over medium-hot coals or broil, turning and basting with marinade several times, for 10 minutes or until chicken is opaque throughout, but still juicy. Cut chicken into strips.
In oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can onions. Arrange chicken on rice mixture; sprinkle with paprika and pepper. Bake at 375° for 1 hour or until chicken juices run clear. Top with remaining onions for 5 more minutes.
Combine first 4 ingredients. Add flour and sugar. Add the last 4 ingredients and mix well. Bake in a 13 x 9-inch pan at 400° for 15 to 20 minutes.
Stir-fry pork in hot oil until brown; remove from pan. Add vegetables and cook, covered, 2 to 3 minutes. Blend together soy sauce and cornstarch and add to the vegetables and the pork. Cook and stir until the mixture is thick and bubbly. Remove from heat.
Combine all ingredients. Mix well. Chill thoroughly. Serve as a dip for celery sticks, carrot sticks or other raw, crisp vegetables. Yields 1 1/3 cups. Serving Size: 2 tablespoons. Exchanges: free.
Break pasta in half. Cook, drain and set aside. Drain artichokes; chop artichoke hearts. In a large bowl, combine cooked pasta, artichokes, broccoli, carrot, summer sausage and Mozzarella cheese.
In 3-quart saucepan, combine potatoes, carrot, celery, onion, water, salt and pepper. Cook over medium heat, stirring occasionally, until mixture comes to a boil (10 to 12 minutes). Cover and reduce heat to low. Continue cooking until vegetables are crisply tender (20 to 22 minutes); do not drain. Meanwhile, in 2-quart saucepan, melt butter. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly (1 minute). Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a boil (10 to 12 minutes). Boil 1 minute. Remove from heat; stir in remaining ingredients until cheese is melted. Stir cheese sauce into undrained, cooked vegetables. Cook over medium heat, stirring occasionally, until heated through (5 to 6 minutes). Yields 6 (1 cup) servings.
Mix all ingredients together; pour over 1 quart of your favorite fruit. Bake at 350° until top is brown. Serve warm with vanilla ice cream.
Mix all ingredients with mixer. Pour into "Pammed" mold or form into ball and refrigerate 3 hours. Serve with party pumpernickle bread, party rye or your favorite crackers.
Mix sugar and cornstarch together well. Pour boiling water over this, stirring well. Mix egg yolks, salt, juice, grated rind of lemon and butter to sugar and cornstarch mixture. Boil, stirring constantly, for 5 minutes. Cool for a few minutes. Pour into a baked pie shell.
Heat oven to 450°. Mix broccoli, cream of mushroom soup, Cheddar cheese soup, milk, rice and meat. Pour into 13 x 9-inch pan. Mix Bisquick and milk. Pour evenly over first mixture. Bake 27 to 30 minutes until light brown. Let stand 5 to 10 minutes before serving. Makes 8 to 10 servings.
Slice unpeeled eggplant, 1/2-inch thickness. Brown in shortening. Remove. Saute beef until done. In well-oiled casserole dish, place layer of eggplant slices, layer of meat, layer of onions and sprinkle with salt. Repeat layering and spread undiluted soup over top of all. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes more.
Stir all ingredients together. Put in 9 x 12-inch pan. Bake until golden brown, about 35 to 40 minutes, at 350°.
Add this to dry ingredients. Blend well and pour into 2 greased and floured 1 pound coffee cans. Bake at 350° for 50 minutes. Test and turn out on rack to cool.
Use part of margarine to grease 10-inch quiche pan. Blend eggs, milk, margarine, flour, salt and pepper in blender. Cook broccoli and drain.
Mix crackers and margarine and pat into a 9 x 13-inch pan. Combine pudding and milk. Beat on low setting until well blended. Fold in ice cream. Pour over crust and top with whipped topping. Garnish with chopped nuts.
Cream sugar and shortening, salt and vanilla; add egg. Stir in flour, soda and coconut. Shape in roll and freeze. Slice frozen dough. Cook on greased sheet at 375° for 6 to 8 minutes. Yields 4 dozen.
Prepare dressing according to package directions. Spread 1/2 of dressing in an 8 1/2 x 13 x 2-inch casserole dish. Mix sour cream and soup. Add cut up chicken and mushrooms. Spread over dressing and put remaining dressing on the top. Bake at 325° for 30 to 45 minutes.
Brown meat and onions in fat. Stir in rice and water, bouillon cube and paste. Add seasonings. Heat to boiling. Stir well. Cover. Lower heat and simmer 25 minutes. While still hot, put in cheese cubes and toss lightly.
Mix first 4 ingredients. Blend together mayonnaise, sugar and vinegar. Combine all and refrigerate 1 hour before serving.
Saute vegetables in fat from bacon. (May use olive oil and low-fat chopped ham, almost as good as bacon.) Add tomato sauce, seasonings and bacon. Pour over 2 cups uncooked rice into rice steamer and stir. (Southern rice always better in a rice steamer.) Cook 1 hour, stirring with a fork after 45 minutes. Adjust seasonings as needed.
Remove skin and bones from chicken. Cut into 1/8-inch slices. Mix chicken, soy sauce, garlic powder, cornstarch and sugar; set aside. Cut peppers into 1/4-inch strips. Slice mushrooms. Cook vegetables in 2 tablespoons hot oil in skillet for 2 minutes. In same skillet after removing vegetables, in 3 more tablespoons of oil, cook chicken mixture, stirring quickly until tender (about 5 minutes). Return vegetables to the skillet. Add water and heat to boiling. Serve with rice.
Crumble sausage and brown in skillet. Add remaining ingredients and pour into 2-quart casserole. Bake at 350° until bubbly.
In medium bowl, combine soup and sour cream. Cover; refrigerate until serving time, at least 2 hours. Serve with chips or fresh vegetables for dipping. Makes 2 cups.
In a large pot, bring chicken stock and water to a boil. Add all other ingredients. Bring soup to a boil and continue boiling for 15 minutes. Simmer over low heat for at least 30 minutes. Freezes well.
Mix and blend. Pour into 8 x 8 x 2-inch pan. Bake at 425° for 20 to 25 minutes or until golden brown.
Mix all ingredients together and put in oblong dish and freeze. Take out of freezer 1 hour before serving.
In a blender, whip cottage cheese and a little lemon juice together until smooth. Add salt and pepper and chives to taste. Each tablespoons contains only 10 to 15 calories.
Cream sugar with butter. Add eggs, lemon flavoring and lemon rind. Sift into mixture flour and baking powder. Use enough flour to make dough stiff enough to roll into long thin rolls. Twist pieces into a twig shape. Bake at 375° for about 12 minutes. Ice with powdered sugar glaze if desired.
Mix egg yolk with 1 tablespoon milk and set aside. Cream margarine and 1/3 cup flour. Roll between 2 sheets wax paper to a 12-inch rectangle. Chill 1 hour. Soften yeast in water. Heat milk, sugar and salt until sugar dissolves. Cool. Add 2 cups flour and 1 egg; stir in. Stir in rest of flour. Knead 8 to 10 minutes. Let rest 10 minutes. Roll dough to 14-inch square. Place chilled margarine on half of dough. Fold over and seal. Roll 21 x 12-inch rectangle. Seal edges and chill. Fold in thirds, roll into 21 x 12-inch rectangle and chill. Fold and chill twice more. Fold in thirds to 12 x 7-inch. Cut crosswise into fourths. Roll to 12-inch circle. Cut into 12 wedges. Roll loosely. Place on ungreased sheet. Let rise 30 to 45 minutes. Brush with yolk and milk mixture. Bake at 375° for 12 to 15 minutes.
Blend the eggs, water and vinegar together and set aside. Mix dry ingredients with shortening until consistency of cornmeal or small peas. Make a hole in the center of the dry mixture and add the egg mixture. Mix until it forms a ball. Divide and roll out. Makes 2 (8 to 9-inch) pie crusts.
Combine water, yeast, salt and Crisco oil in large mixing bowl. Stir until well blended. Add flour. Mix well. Dough will be soft. Let rise until doubled in bulk. Punch down; roll into golf ball sized balls and place in greased pan. Let rise again until doubled. Bake in a 425° oven until golden brown, about 20 minutes.
Preheat oven to 350° and lightly grease a 9 x 13 baking dish. In a large skillet, heat oil over medium heat. Add zucchini, mushrooms, onions, green pepper and garlic. Saute until tender. Remove from heat and let cool slightly.
Place all ingredients in well-greased 2 1/2-quart casserole. Bake 5 minutes at 250°.
Cook some spaghetti noodles in hot water until done. Drain. Put spaghetti in a baking dish (6 noodles). Grate Cheddar cheese. Put cheese on top of spaghetti. Put into 325° oven for 5 minutes. Ready to eat.
Fry bacon; remove bacon and grease. Brown ground beef, onion and celery. Stir everything together; put bacon on top. Bake, covered, for 1 hour and 15 minutes at 375° in Dutch oven.
*One and one-half teaspoons pumpkin pie spice can be used instead of these ingredients.
Mix this thoroughly, then place in saucepan and simmer slowly for 15 minutes. This sauce can be prepared in larger quantity and kept in refrigerator until desired. Amount to be used for basting can be removed and heated. The sauce should be kept hot when used for basting. This sauce is good for not burning when barbecuing.
Combine sugar, oil and vinegar in a small saucepan. Bring to a boil. Remove from heat and pour over vegetables in jars. Refrigerate. Will keep for 1 or 2 weeks.
Brown pork chops; pour off drippings. Sprinkle with salt and pepper; place onion and green pepper slices on each chop. Pour soup and water over chops. Cover; cook 45 minutes over low heat. Serve over rice.
Bake cake as directed on box. Cool. Use wooden spoon end to punch holes in cake. Mash cake flat with palm of hand. Put pineapple juice and pineapple on top of cake. Fix pudding as directed on box. Soften cream cheese and blend with pudding. Pour on top of pineapple. Then spread Cool Whip. Sprinkle coconut on top of cake. Sprinkle with nuts. Keep cool.
Drain juice from pineapple and cherries. Heat to a slow boil. Dissolve jello in juices. When cool to a syrupy consistency, add Coke, pineapple, cherries, chopped nuts and chopped cheese (little cubes). Congeal in mold.
Mix the ingredients well for 5 minutes at medium speed. Pour mixture into a well-greased and floured tube pan. Bake at 350° for 50 to 60 minutes.
Cut round steak into serving size pieces and place in 5-quart crock-pot.	Place in layers with onion and season with salt and pepper. Mix mushroom soup and milk in a bowl and spread evenly over top. Start crock-pot on high for about an hour, then turn to low for 7 to 8 hours. Serve with mashed potatoes and a salad. This is delicious.	(If you have a smaller crock-pot, just cut recipe in half.)
Combine all ingredients and pour into a well-greased iron skillet or nonstick baking pan. Bake in a 350° oven for 45 minutes or until golden brown. Serves 8 to 10.
Tear baked cake into 3/4-inch pieces. Prepare gelatin using 1 cup water. When slightly thickened, stir in strawberries and yogurt. Pour over angel food cake pieces. Refrigerate. Serve as a healthful dessert when it is set.
Combine the first nine ingredients. Mix well, then add tomatoes, peppers, onions and artichoke hearts. Best if made day before. Mix again. Before serving, garnish with tomato slices and Parmesan cheese.
Cook raisins, dates and apples in 1 cup water for 3 minutes. Stir in butter or margarine and cool. Add sweetener, beaten eggs, vanilla, flour and baking soda. Stir well. Add nuts. Bake in a greased 9 x 9-inch pan at 350° for 25 minutes.
Combine all ingredients except pork in large bowl. Place pork in bowl; cover and let stand at room temperature 1 hour or in refrigerator overnight, turning occasionally. Drain and grill pork. Makes 6 to 8 servings.
Mix cake mix, pudding, oil, eggs and water; blend well (2 minutes with electric mixer). Pour 2/3 of batter into greased and floured Bundt pan. Add the chocolate syrup into remaining batter; mix well. Pour over batter in pan; do not stir. Bake at 350° for 50 to 60 minutes.
Add and mix in order the sugar, shortening, eggs and bananas. Sift together the baking soda, baking powder and flour. Bake at 250° for 1 1/2 hours.
For 4 to 6 servings, saute Italian sausage in olive oil until meat is no longer pink. Add onions and garlic; saute until onions are soft. Add tomato paste, tomatoes, Veg-All and seasonings; simmer 15 minutes with sausage mixture. Add red wine to tomato-sausage mixture and place in casserole dish. Sprinkle cheese over top and bake at 350° for 20 minutes.
Mix all together in a large container. Store in an airtight container. Use 1/4 cup mix for a small cup, 1/3 cup mix for a mug of cocoa.
Drain fruits well in colander until all juice has run off (1 to 2 hours). Prepare shallow casserole (8 x 12-inch) by greasing with margarine. Add fruit. Cover with mixture of brown sugar and curry powder. Sprinkle with lemon juice and dot with margarine. Cover and bake 1 hour at 300°. Serves 12 or makes 2 quarts.
Tear beef into small pieces. Place in colander and rinse to remove some of the salt.
In mixing bowl, beat shortening, sugar, eggs and vanilla just until smooth. Combine dry ingredients; stir into batter. Fold in half the nuts. Spread into a greased 13 x 9 x 2-inch baking pan. Sprinkle remaining nuts on top. Bake at 350° for 20 to 25 minutes, or until brownies pull away from the sides of the pan. Cool on wire rack. Cut into squares. Yields 2 dozen.
Mix all ingredients with electric mixer. Place in an airtight container and place in refrigerator. Use to coat cake pans before adding batter to keep from sticking.
Heat oil in nonstick skillet. Add chicken and salt and pepper. Saute until browned - about 6 minutes. Transfer to plate. Add the apple, onion, ginger, and garlic to skillet. Cook until apple and onion are tender - about 6 minutes. Stir in curry powder; cook 1 minute. Add chick, chutney, broth, half-and-half, and parsley; bring to a boil. Simmer, uncovered, until flavors are blended and the sauce thicken slightly, about 3 minutes. Sprinkle with almonds. Serve over rice.
Mix chocolate chips and peanut butter together. Place in microwave for 3 minutes, stirring after every minute. Stir in marshmallows. Pour into a greased glass dish and cool for 10 to 20 minutes. Cut into squares.
Mix soy sauce and all following ingredients together. Marinate steaks all day. Broil or grill steaks.
Mix dry ingredients together. Add milk, vanilla, slightly beaten egg yolks and butter. Mix and cook until thick. (Don't use a double boiler.) Beat egg whites for meringue. Add 1/4 cup of sugar to egg whites while beating. Put in 350° oven and brown.
Arrange chicken in greased baking pan. Sprinkle with salt and pepper. Drain sauerkraut; squeeze dry. Spread over chicken. Top with cheese; pour dressing evenly over cheese. Cover with foil. Bake at 325° for about 1 1/2 hours.
Blend cream cheese and salt until soft and creamy. Add nuts and dates; mix well. Makes 1 3/4 quarts, enough for 35 regular sandwiches or 100 tea sandwiches.
In a large mixing bowl, combine the crumbs, dates, walnuts, pecans and raisins. In a saucepan, melt the marshmallows, adding salt and, when cooled some, stir in the condensed milk. Pour over the mixing bowl contents and mix well. Shape into an oiled loaf pan (9 x 5 x 2-inch) and refrigerate for several hours. May be topped with pecan halves or sliced candied cherries. Cut into thin slices when serving. May also be made in a tube pan or gelatin mold.
Heat oven to 350°. Grease and flour 12 cup fluted tube pan. In	small saucepan, melt margarine; stir in brown sugar until well mixed. Press brown	sugar mixture	in bottom of prepared pan. Cut pineapple slices in half; place 6 halves on top of the brown	sugar.	Place cherry in center of each pineapple half. In large bowl, blend cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour into prepared pan. Bake	40 to	50 minutes. Immediately invert onto cooling rack.
Mix together until well blended. Bake at 325° for 15 or 20 minutes. After baking, top with cherry pie filling.
Brown ground beef in a large saucepan over medium heat. Add all remaining ingredients. Stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes or until macaroni is done.
Mix well and roll in small balls. In small bowl, mix 2 tablespoons sugar and 2 tablespoons cinnamon. Roll balls in sugar and cinnamon mixture. Place 2 inches apart on cookie sheet. Bake 10 to 15 minutes in a 350° oven.
Mix well and shape in square glass baking dish. Bake at 350° for about 1 hour and 15 minutes.
Mix together, adding 1/2 cup water. Bake in greased loaf pan for 65 to 70 minutes at 350°. Add 1/2 cup raisins or 1/2 cup nuts, if desired.
Toss cheese and onion with flour. (Use waxed paper and save a clean-up job.) Spread chicken and peas on bottom of crust; sprinkle with cheese-onion mixture. Combine and beat eggs, milk, garlic salt and pepper until well mixed (not frothy). Pour over other ingredients in pie shell. Bake at 350° for 35 to 40 minutes, or until set and top is lightly browned. Let stand 10 minutes before serving. Serves 6.
Trim crust from bread slices and butter one side. Place in bottom of baking dish, buttered side down. Cook sausage and drain. Spoon over bread. Salt and pepper according to taste. Blend eggs and half and half in blender. Pour over sausage. Top with grated cheese. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes. Remove cover last 10 minutes. Very good served for breakfast or brunch.
Cook onions until almost tender. Heat 3 tablespoons butter in a skillet. Add sugar. When dissolved, add onions, a few at a time. Brown lightly, turning to glaze evenly. Remove to 1 1/2-quart casserole dish. Heat 2 tablespoons butter in saucepan. Blend in flour. Cook until it bubbles. Remove from heat. Stir in broth and milk. Add salt and pepper. Cook one or two minutes, whisking constantly until smooth and thickened. Pour sauce over the onions in the casserole dish. Heat 2 tablespoons butter in the skillet and add bread crumbs. Brown lightly. Sprinkle over onions. Bake 30 minutes at 350°.
Preheat oven to 450°. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add shallots and garlic. Cook briefly. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 tablespoons of the remaining butter, the scallops, bread crumbs, parsley, salt and pepper. Blend well. Use the mixture to fill 6 seafood shells.
Prepare cornbread; spray 8 x 1 1/2-inch nonstick round cake pan with cooking spray. Stir together cornmeal, flour and baking powder in a medium bowl until well mixed. Lightly beat egg whites in a small bowl. Stir in buttermilk and oil until well combined. Pour the liquid ingredients all at once into the dry ingredients. Stir the mixture briskly with a fork until all the ingredients are just evenly moistened; do not overstir. The batter will be lumpy. Turn into prepared pan. Bake at 400° for 18 to 20 minutes or until wooden pick inserted comes out clean. Turn out onto wire to cool slightly.
Dissolve jello and salt in boiling water; cool. Combine mayonnaise and sour cream; mix well. Chill until partially set. Fold in cucumbers, pimento and onion. Pour into 1-quart mold. Chill until firm.
Combine ingredients, reserving 1 cup tomato sauce. Spoon mixture into 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes. Heat reserved tomato sauce and serve over meat loaf. Serves 6.
Stir peanuts, corn syrup, sugar and salt together in 1 1/2-quart bowl. Cook 7 to 8 minutes, uncovered. Stir after 4 minutes. Add oleo and vanilla; stir and cook 2 minutes more. Stir in baking soda until light and foamy. Pour on greased cookie sheet and cool 1 hour. Break into pieces.
Mix all ingredients and beat at medium speed with electric mixer for 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes. Top with whipped cream and shaved chocolate.
Mix as usual. Bake at 350° for 12 to 15 minutes.