HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add shortening and salt to boiling water until melted. Then add all flour and stir vigorously until all together, remove after heat. Add egg, 1 at a time, beating after each. Drop by spoon and bake for 20 minutes at 350°. Cool and then add filling.
Using a 9-inch glass baking dish, layer all ingredients in order. Bake at 350° for 30 minutes. Serves 6. Serve with salad and rye bread or toast sticks.
Combine first five ingredients in medium mixing bowl. Blend in milk, melted margarine and vanilla. Beat until smooth. Pour batter in 8 x 8 x 2-inch square pan. In small mixing bowl add 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour water over top. Do not stir. Bake 40 minutes at 350° or until center is almost set. Let stand 15 minutes. Spoon into dishes, using hot fudge sauce from the bottom of pan over top of cake. Top with vanilla ice cream or whipped topping.
Cream sugar and shortening. Beat in eggs. Add alternately dry ingredients, hot water and soda. Add vanilla. Chill in refrigerator overnight if possible. Roll out about 1/4-inch thick and sprinkle with sugar. Bake at 425° for 5 to 7 minutes (watch that bottoms do not burn). Store in tight container. Makes 5 to 7 dozen average cookies.
In a large, heavy-bottomed saucepan, combine carrots and 1/2 cup water. Bring to a simmer over low heat. Cover and cook slowly until soft, about 30 minutes. With a potato masher, mash the carrots and any remaining liquid. Stir in sugar, orange juice and lemon juice. Return to a simmer over low heat and cook, stirring constantly, until a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon. Let stand until cool enough to handle.
Make Jell-O with the hot water and cold water; add juice from pineapple. Refrigerate until it congeals. Whip the cream, but not too stiff, and fold in Jell-O. Add crushed pineapple and sugar. Use a large bowl or mold.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat! Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch cake pans. Bake for 25 to 30 minutes at 350°. Cool in pans for 10 minutes. Remove from pans and cool completely.
Melt first four ingredients in double boiler. Fold in peanuts and marshmallows. Flatten in buttered 9 x 13-inch pan.
Marinate chicken breast in lemon juice and salt and pepper to taste. Or use any herbs you wish. Marinate for at least 4 hours, overnight is better. Then cut up chicken into 1-inch size.
Mix ingredients except nuts. Shape into a ball and sprinkle with chopped nuts or refrigerate after shaping to firm it and then roll in chopped nuts.
Mix 3/4 cup undrained pineapple with coconut and set aside. Mix flour, baking powder, baking soda and salt together. Work shortening until soft, then add sugar until mixture is creamy. Add eggs, one at a time and beat after each one. Mix flour mixture and remaining undrained pineapple into batter alternately. Pour into baking pan. Sprinkle batter with pineapple and coconut mixture and chocolate morsels. Bake 25 minutes at 325° in greased pan.
Brown ground beef, pork and turkey innards thoroughly for approximately 1/2 hour. Saute the onions, shallots, garlic, celery and bell peppers. Soak bread in oyster juice. Squeeze and drain in colander. Add to mixture. Cook on low heat for several hours. Next morning, add oysters. Add oyster juice according to texture.
Empty pineapple and juice in casserole dish, 8 x 12-inch or smaller. Mix sugar and flour and sprinkle over pineapple. Sprinkle cheese on this and then the crushed crackers. Drizzle melted margarine over the top. Bake 30 minutes at 350°. Delicious with ham.
Saute onions in bacon drippings in a stockpot over very low heat for 1 hour, stirring frequently. Add green bell peppers. Cook until mixture is dark brown in color, stirring frequently.
Remove rolls from pan. Slice them in half. Put bottom half back in pan. Mix seed, oleo and mustard. Spread on top half of rolls. Mix onion, ham and Worcestershire sauce. Spread on bottom half of rolls. Cover with grated cheese. Place top half back on bottom. Slide tray back in plastic cover and freeze until needed. Thaw, wrap in foil and bake at 400° until cheese melts. You may also break off two or three of the sandwiches, wrap in paper towel and microwave for about 30 seconds.
Bring pineapple with juice to boil and add jello. Stir until jello is dissolved. Add Cool Whip and buttermilk. Mix well and add nuts. Chill before serving.
Mix honey and sugar in pan until it comes to a boil. Stir. Blend in peanut butter. Cool slightly. Pour over popped corn and toss to coat evenly. Butter hands and shape into balls. Makes 1 dozen 3-inch balls.
Mix dry ingredients (except cereal) together in LARGE bowl. Add the rest of the ingredients (except cereal). Mix well. Add cereal. Fill greased muffin tins 1/2 full. Bake at 400° for 20 to 25 minutes.
Saute garlic, pepper and onion in 1/4 cup oil until tender. Pour into mixing bowl. Add clams with juice, oregano, parsley, bread crumbs and lemon juice. Pour into baking dish. Bake at 350° for approximately 20 minutes. Serve with crackers.
Mix together and drop by spoonfuls on ungreased cookie sheet. Bake in a 375° oven for 6 to 7 minutes.
Mix all ingredients together except for ginger ale. Add the ginger ale to mixture in punch bowl. A ring of pineapple juice in the punch bowl is a nice touch. Purchase another can of pineapple juice. Serves 25.
Sprinkle dry yeast into the warm water. Let stand a few minutes, then stir until dissolved. Pour hot milk over butter, sugar and salt. Cool to lukewarm and add yeast and 3 cups of flour. Beat well. Add remaining flour and mix well. Turn out onto floured board and knead until smooth and satiny. Put into a greased bowl; turn once. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours. Punch down.
Slice onions and saute in a large skillet with butter; sprinkle with pepper. When onions are soft, place in a 9 x 12-inch casserole dish. Sprinkle with grated cheese. Mix soup and milk until smooth. Pour over onions and cheese. Lay triangles of stale bread on top. Bake at 400° for 20 minutes. Serves 6 to 8.
Combine all ingredients as listed; mix well. Place in greased skillet. Bake at 375° for 40 minutes.
Mix together. Drop by spoonfuls and press with fork. Bake at 350` for 6 to 8 minutes.
Combine first seven ingredients. Beat four minutes at medium speed. Stir in pecans. Spread batter evenly in a buttered 9-inch pie plate. Bake at 325° for 35 to 40 minutes or until done. Pie will puff, then fall slightly.
Drain pineapple, reserve 1/4 cup juice. Combine pineapple, carrots, coconut, nuts and sugar. Mix well. Combine mayonnaise and reserved juice; beat well with a whisk until smooth. Pour over carrot mixture, mix well and chill. Yields 4 to 6 servings.
In Dutch oven, brown ground beef. Break into small pieces. Drain. Add other ingredients, except pasta. Bring to boil and add pasta. Simmer until pasta is cooked.
Mix together first 5 ingredients, 1/4 teaspoon pepper. Add meat and mix well. Shape into 6 patties and brown on both sides in large frying pan. Pour soup over meat (add no water to soup). Top with green pepper. Cook, covered, over low heat for 10 minutes. Sprinkle with cheese. Cover and heat until cheese melts. Makes 6 servings.
Use a 13-inch pan. Mix pudding, milk and Cool Whip together. Make a layer of graham crackers, then half of cream mixture. Make another layer of graham crackers, then 1/2 of cream mixture. Layer more graham crackers and put milk chocolate icing on top. Make 1 day ahead. Keep in refrigerator.
Combine crumbs, sugar and margarine. Press in bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Mix the first 6 ingredients with fork until smooth. Spread onto a 12 inch pizza pan to form a 10 inch circle leaving a 2 inch edge for crackers. Spread chili sauce on top of pizza. Garnish with fresh or dry parsley flakes.
Melt butter. Beat eggs with flour. Mix all together. Pour into casserole dish. Bake at 400° until brown.
Cut up carrots and cook until tender. Marinate the other ingredients together. Pour over carrots. Put in refrigerator.
Mix all together. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Combine pecans, sugar, and salt; add egg whites and mix until completely damp mixture. Form into small balls; place on ungreased baking sheet. Press hole in center of each ball; fill with preserves; Top with cherry (half). Bake at 350 degrees for 10 minutes. Cool completely before removing from pan.
Put all ingredients into an industrial size mixer. Mix ingredients until smooth. Put cookies on well-greased floured sheets. Bake until done.
Preheat oven to 375°. Mix thoroughly the flour, sugar, baking powder and poppy seed. Make a well and add the oil, vanilla, eggs and orange juice. Mix well. Refrigerate for a few hours or overnight. Form dough into balls the size of walnuts. Flatten balls onto a floured ungreased baking pan. Bake for 15 to 20 minutes.
Preheat oven to 325°. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine butter, sugar and water. Bring just to a boil. Remove from heat. Add 1 cup chocolate chips and vanilla. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining chocolate chips and nuts. Spread into greased 9-inch baking pan. Bake at 325° for 30 to 35 minutes.
Brown meat in skillet over medium heat. Drain off fat and set aside. Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onion and pepper. Turn into pastry shell. Bake in a 350° oven for 35 to 45 minutes or until golden brown on top and knife inserted in center comes out clean. Serves 6 or 8.
Combine first 5 ingredients. Add remaining ingredients. Chill dough. Roll into balls and place on cookie sheet. Bake at 350° for 10 to 15 minutes.
Wash and thinly slice about 15 pickles (do not peel). Thinly slice 4 or 5 onions. Place in a gallon jar. Mix cold the remaining ingredients. Pour over pickles and onions. Cover with plastic wrap. Do not seal. Ready to eat in a couple of days. As you use them, you can add more onions and pickles to the juice and mix.
Break pound cake into pieces in a large bowl, saving some of the cake for the top. Add 1 can cherry pie filling. Slice 3 bananas on top of cherries. Cover with instant pudding, mixed according to directions on box. Then add the rest of the cake broken into pieces. Top with 8 ounces Cool Whip. Sprinkle with coconut if desired. Let set in refrigerator overnight.
Drain all fruit and layer in bowl. Use juice from fruit and mix with pudding and pie filling to make 2 cups. Cook over medium heat until thick. Cool slightly and pour over fruit in bowl. Add bananas and toss lightly. Chill in refrigerator.
Mix all ingredients. Store in tightly covered container. To serve, put 2 heaping teaspoons in mug. Fill with boiling water and stir.
Combine bananas, oranges and pineapple in bowl. Mix Tang, pudding and pineapple juice together. Stir real well. Pour over fruit. Refrigerate. Stir occasionally.
Brown meat with onion and garlic in 10-inch skillet; drain. Add tomatoes, spinach and 1/2 cup of the picante sauce, cumin and salt. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Stir in 1 cup of the cheese. Heat about 1/2-inch oil in small skillet until hot. Quickly fry each tortilla in oil to soften, about 2 seconds per side; drain on paper towels. Spoon about 1/3 cup mixture down center of each tortilla; roll up and place, seam side down, in ungreased 13 x 9 baking dish. Spoon remaining 1 1/4 cups picante sauce evenly over tortillas. Sprinkle remaining cheese over tortillas. Bake, uncovered, at 350° for 15 minutes.
Blend cream cheese and orange marmalade. Stir in whipped topping. Place a single layer of oranges on bottom of pie crust. Spoon cream cheese mixture over oranges. Top with remaining oranges. Cover and chill 2 hours or overnight. Garnish with remaining whipped topping. Serves 8. Prep time: 10 minutes. Chill time: 2 hours or overnight.
In a large bowl, mix sugar, flour, soda and cinnamon and set aside. In saucepan, mix oleo, water and cocoa and bring to boil. Pour over sugar and flour mixture. Beat 2 eggs. Add buttermilk and vanilla. Stir into cake mixture. Pour into greased pan. Bake 30 minutes at 350°.
Brown ground beef with onions and drain. Add other ingredients. Add salt and pepper to taste. Let simmer about 30 minutes.
Mix cucumbers, onions and salt and refrigerate two or more hours. Drain off liquid and add vinegar and sugar. Put in desired containers and freeze. Makes about six pints. Defrost and enjoy.
Cream margarine and sugar until light and fluffy. Add egg and corn syrup and mix well. Blend in water, flour, baking powder, salt, cinnamon, ginger and soda. Add figs, mixing gently; stir in bread crumbs. Fill greased muffin pans 2/3 full. Bake at 350° for 15 to 20 minutes. Yields 12 muffins.
In a large saucepan, melt butter and saute onion. Add the sherry (or wine) and cook until the liquid reduces by half. Add the soups, lemon juice and half and half, blending well. Add shrimp (or crab). Heat thoroughly by do not boil.	Sprinkle with parsley before serving.
Mix cake mix and 1/3 cup milk with butter until it holds together. Melt caramels and 1/3 cup milk; set aside. Put half of the cake mix in a 9 x 13-inch greased pan. Bake for 6 minutes at 350°. Pour caramel mixture over and sprinkle with chips. Crumble remaining cake mix over top. Bake at 350° for 16 to 18 minutes.
Cook potatoes and onions in water until soft. Add nondairy creamer, butter, green onion tops and bacon. Simmer 15 minutes. Season with salt and pepper to taste. (Add cheese after butter if you want potato cheese soup.) Can cut down on the water and add milk after the potatoes are done. Mash the potatoes some after cooking for a smoother soup.
Boil for 30 minutes. Puree ingredients. Boil again for 20 minutes. Add 1/4 cup sherry or white wine. Add butter and mix well.
Mix cheese and softened oleo. Add rest of ingredients. Mix well with electric mixer. Roll into 1-inch balls. Place on ungreased cookie sheet. Press with fork to flatten. Bake at 350° for 12 to 15 minutes. Do not overbake. Makes 80 to 100 wafers. Can freeze after baking.
Combine all ingredients and pour into greased baking dish. Bake 30 to 40 minutes at 350 degrees. Stir once during cook time. Will thicken as it cools. Serve hot or cold.
Mix shortening, sugar, egg and vanilla thoroughly. Blend in remaining ingredients. Divide dough in half. Roll each half approximately 3/16-inch thick on floured surface. Using cookie cutter, cut shapes and place on greased cookie sheet. Bake at 350° for 7 to 8 minutes or until golden brown.
Be careful in your selection. Do not choose one too young and take only such varieties raised in a good moral atmosphere. When once decided upon and selected, let that part remain settled and give thought to preparations for domestic use. Some insist on keeping them in a pickle, while others constantly keep them in hot water.
Pat meat into bottom of casserole and place onion rings on top. Spread soup over onions, then layer of cheese. Completely cover with Tater Tots. Bake at 350° for 1 hour or until done.
Using 1/2 of cake, pinch into little pieces in a large bowl. Mix pudding with milk and vanilla ice cream; mix with beaters real good. Pour over top of cake; don't stir. Let set in refrigerator.
Put into a mixing bowl the first 7 ingredients. Beat together about 4 minutes. Stir in the blackberries. Bake at 350° in a greased and floured 8 x 12-inch pan for about 40 to 50 minutes.
Combine ingredients with 1 cup water. Bring to slow boil, then simmer for about 2 or 3 hours. Season to taste. Serve over rice. Makes 6 servings.
Cut sirloin into strips and coat with flour. Heat skillet and add butter or oil. When melted, brown beef. Add mushrooms and onion, then add tomato sauce and beef broth. Simmer for 1/2 hour to an hour. For thicker sauce, simmer longer. For thin sauce, add more liquids (equal parts). Before serving add sour cream. Serve over rice or noodles.
Cut kielbasa into bite size pieces. Cut bacon into 2-inch pieces. Place ingredients in large roaster or such in the following order: Spread 1 can tomato soup on bottom of roaster. Sprinkle on sauerkraut. Add 1 soup can of water. Add sliced cabbage. Add potatoes. Add onion, salt and pepper. Add carrots. Add kielbasa. Add bacon. Spread on the second can of soup and pour 1 more can of water over all. Cover with aluminum foil. Bake at 325° for 2 1/2 to 3 hours. Serves 25.
Pare and slice cucumbers in thin slices. Salt lightly. Dip in seasoned beaten egg, then dip in flour. Fry in deep fat until brown on both sides. Serve at once. Very good.
Chop beef and onions (save enough beef to roll ball in). Mix well all ingredients. Form into ball and roll in remaining ingredients. Chill and serve with crackers.
Place roast, fat side up, in a 13 x 9 x 2-inch baking pan. Insert meat thermometer.
Mix all ingredients together and form into balls. Put onto ungreased (or Pam) cookie sheet and bake in 350° oven for 25 minutes or until they are slightly brown.
Mix margarine, shortening and 1 1/2 cups of sugar. Then add eggs and mix. Sift flour, cream of tartar, soda and salt together. Add to margarine mixture. Mix well. Roll rounded teaspoonful size balls in 2 tablespoons of sugar and cinnamon mixture. Place onto greased cookie sheet. Bake in preheated oven at 400° for 8 to 10 minutes.
Mix sugar, Karo and water together. Bring to a hard boil (240°). Add peanuts, oleo and salt. Cook until peanuts start bursting or 300°. Remove from heat and add vanilla and soda. Stir fast and empty into 8 or 9 buttered pans. I use aluminum pie pans.
Break head of lettuce into pieces about 3-inch square. Cook bacon until crisp. Remove bacon from grease and stir into grease the mustard and add pickle juice. Crumble bacon over lettuce and pour almost hot grease over lettuce and bacon. Terrible for the arteries, but soooo good.
Combine first 11 ingredients in a large bowl. Cover and chill. Garnish, if desired, and serve with tortilla chips. Yields 6 cups.
Measure flour and sift with salt. Add shortening (at room temperature) and blend with pastry blender or two knives. Add water. Roll 1/8 inch thick and line pie pans. Prick pastry and bake at 425 degrees for 12 to 15 minutes. Yield: Pastry for 2 (8-inch) pie crusts.
Mix all together to make a stiff dough. Oops! First chop country ham in food processor. To make dough, hands work best. Roll into 1 1/2-inch balls. Place on cookie sheet. Bake at 325° for 25 minutes.
Heat oil in a large deep saucepan. Add onion and celery; cook until the vegetables are soft, but not brown. Add tomatoes, salt, bay leaf and basil. Cover and simmer over low heat for 30 minutes. Add water, clam juice and scallops. Simmer for 5 minutes. Season to taste with pepper and serve. Serves 4 to 6.
Dissolve the yeast in the warm water, then feed it 1 cup warm water, 2/3 cup sugar and 3 tablespoons potato flakes. Let this mixture set out all day, then refrigerate for 2 to 5 days. Take it out and feed again with remaining 1 cup water, 2/3 cup sugar and 3 tablespoons potato flakes. Let set out all day or overnight. Now, you are ready to use 1 cup of the Starter to make your first batch of bread. The rest goes back into the refrigerator to be used and the process repeated in 2 to 5 days.
Combine sugar, syrup and salt in a 2-quart casserole or mixing bowl. Microwave at High 5 minutes. Stir in peanuts. Microwave 2 to 5 minutes, stirring after 2 and 4 minutes until syrup and peanuts are lightly browned. Stir in butter, vanilla and soda until light and foamy. Spread to 1/4-inch thickness and cool on well buttered cookie sheet.
Brown meat and drain. Add 1 package of taco seasoning and 1 cup water. Simmer until liquid is thick. Add 1/2 of beans to each pie shell. Add 1/2 meat mixture to each shell. Spread with shredded cheese. Place in a 350° oven until cheese is melted and light brown. Remove.
Layer casserole dish with 1/2 can peas, 1/2 can mushroom soup and top with pats of margarine. Bake at 350° until soup becomes bubbly. Add French fried onions as a topper. Place back into oven. Broil until desired brownness. Great side dish.
Combine all ingredients using enough salad dressing or mayonnaise to moisten. Chill and serve on lettuce leaf with cheese crackers or other choice.
Crush the Ritz crackers. Save 1/4 cup for spreading on top. Melt oleo and mix with the cracker crumbs. Press into a 9 x 13-inch pan. Melt yogurt or ice cream. Mix pudding with the yogurt or ice cream. Spread over the crust and top with Cool Whip. Put 1/2 cup of crackers on top. Refrigerate for several hours before serving.
Mix the cream cheese and dry vanilla pudding together well. Drain the fruit cocktail well on paper towels and add to the cream cheese mixture. Shape into a ball (or mound if on a flat plate) and pat the nuts on top. Serve with Wheat Thin crackers. ENJOY!!
In a 9 or 10-inch skillet or omelet pan, melt margarine over medium-high heat, tilting pan to coat bottom. In small bowl, beat eggs, milk, salt and pepper until combined; pour into skillet. Reduce heat to low and cook without stirring. As edges set, lift edges to allow the uncooked egg to flow to bottom of pan, tilting pan as necessary. Cook until mixture is set, but top is still moist looking. Add any desired filling to omelet. With spatula, loosen edge of omelet and fold in half as omelet slides from pan to serving platter. Yield: 2 to 3 servings.
Bring margarine, oil, cocoa and water to a rapid boil; remove from heat and add vanilla. In a large mixer bowl, sift flour, sugar, salt, cinnamon and soda. Pour warm mixture over top and blend. Add 2 beaten eggs and 1/2 cup buttermilk. Beat well and pour into well-oiled 15 x 10 x 1-inch pan. Bake at 400° for 25 to 30 minutes.
Mix together hot water, sugar, salt and oleo. Cool to lukewarm. Mix warm water and yeast in a large bowl. Add lukewarm water mixture, egg and half of flour. Beat until smooth. Stir in enough of remaining flour to make soft dough. Turn onto floured board and knead. Place dough in large bowl and refrigerate. (Can be stored for 1 week.) Punch down. Pinch off small amounts; roll into balls and place in greased pan. Let rise until double in size. Bake at 300° for 20 minutes.
Cream butter or margarine and sugar. Add rest of ingredients. Coat fruit and nuts with 1/2 of the flour. Put other 1/2 in batter (add a little pumpkin pie spice to flour, if desired). Mix all together and drop from teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Yield: 250 cookies.
Sift together flour, soda and salt; set aside. Combine sugars in large mixer bowl. Add peanut butter and butter; beat until smooth and creamy. Add egg and extract; mix well. Gradually beat in flour mixture just until blended. Refrigerate covered at least 1 hour. Preheat oven to 375°. Shape dough into 1 inch balls. Place on unbuttered cookie sheets 1 1/2 inches apart. Use handle of wooden spoon to make deep indentions in center of each ball. Bake 10 to 12 minutes or until lightly browned and set. Cool on cookie sheets until firm enough to lift. Transfer to wire racks to cool completely. Fill centers with cherry preserves or glace cherries. Yields about 5 dozen cookies.
Peel and cut sweet potatoes	in small pieces. Cover with water and	cook until tender. Put potatoes, butter and sugar in a mixing bowl. Beat until smooth. Add milk and mix well. Add flavorings	and spices. Remove "strings" that accumulate on beaters. Mix in flour and blend. Add	egg yolks. Beat until fluffy. Pour in unbaked pie crusts.	Beat egg whites on high until soft peaks form. Add 1/2 cup sugar and beat until stiff. Put meringue on pies and bake at 350° until meringue is brown and pie is set.
Cut pimento, pepper, celery and onion up fine. Mix with other ingredients. Put in refrigerator overnight.
Drain pineapple and add vanilla pudding to juice. Stir until thick. Add remaining ingredients. Just before serving, add bananas. Refrigerate and serve cool.