HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, eggs and sugar. Then add flour, cream of tartar and vanilla. Bake at 350° for 10 or 15 minutes. Roll thin in sugar and cinnamon before baking.
Cook bacon and onion in 4 quart Dutch oven, drain and place on paper towels. Place potatoes, celery, carrots, water and salt in Dutch oven. Cover and cook over high heat until it comes to a boil, about 5 minutes. Reduce heat to low and simmer 15 minutes until vegetables are tender. Drain in colander. Place half the potatoes in blender, puree until smooth. Return puree mixture, remaining potato mixture, bacon and onions back in Dutch oven. Stir in cream, salt and pepper. Cover and cook over medium heat about 15 minutes, stirring occasionally. Do not boil. Place in serving bowls and sprinkle with cheese and parsley. Makes about 2 1/2 quarts.
Brown chicken and remove from pan. Brown onions and garlic. Combine all the rest of the ingredients. Add chicken, onions and garlic; simmer 45 minutes. Just before serving, stir in wine.
Cut chicken into small strips. Dip chicken into pancake and buttermilk mixture. Put oil and butter in pan and heat. Lay strips of chicken in pan. Sprinkle with salt and pepper. Cook until golden brown on both sides.
Sift flour, baking soda and cream of tartar; set aside. Cream together butter and sugars; add beaten eggs. Add flour mixture, mixing well. Roll into small balls and flatten somewhat with a fork. Place on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Add water to pineapple juice can to make 1 1/2 cups liquid. Stir in other ingredients until bubbly. Put in fondue pot. Serve with toothpicks.
Mix together; roll on floured surface. Cut to desired thickness. Boil beef, chicken or any type broth. Add noodles, let stand about 20 minutes.
Cream the shortening thoroughly. Add the sugars, eggs, vanilla and peanut butter. Gradually add flour, soda and salt. Shape into balls. Place on ungreased sheet. Flatten to 1/4 inch. Bake at 400° for 8 to 9 minutes.
Brown hamburger and onions. Drain well. In large pan, combine tomatoes, rice, corn, mixed vegetables and Ro-Tel tomatoes. Bring to boil, stirring frequently, to prevent sticking. Add hamburger mixture; reduce heat and simmer for 30 minutes. May be frozen. Very good!
Heat vegetable oil in frying pan. Add chopped garlic and fry for 2 minutes. Put in ground pork, shrimp, crab meat, bean sprouts, eggs, green onion, celery, black mushrooms and jelly noodles. Fry for 5 minutes. Add soy sauce, nampla, salt and pepper
Melt butter in saucepan; cool. Add brown sugar, egg, salt, flour, baking powder and vanilla. Mix well; add chocolate	chips (coconut and nuts optional). Spread in greased 9-inch square pan. Bake at 350° for 25 minutes.	Yields 12 to 16 servings.
Beat eggs. Add other ingredients and bake in a 325° oven for about 45 minutes.
Mix and knead into a pliable dough, adding more powdered sugar, if necessary. Roll out and cut with cookie cutters. Use powdered sugar for "flour" for rolling. Can be pressed into a shallow pan as "candy."
Preheat oven to 300°. Mix together crumbs, sugar and margarine. Press equal portions into paper lined muffin cups. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake for 20 minutes or until set; cool. Chill. Top with filling.
Grease a 10 1/2 inch cast iron skillet with 1 Tbsp. vegetable oil. Sprinkle corn meal over oil and let it brown slightly. Combine next 5 ingredients in a bowl, stirring well. Pour half of corn meal mixture into skillet. Sprinkle with 1 c. cheese, ground beef and peppers. Top with remaining corn meal mixture. Bake at 350° for 45 minutes.
Cream sugar and margarine. Add eggs and beat well. Add oil. Combine flour, baking powder, salt and soda. Add dry ingredients alternately to first mixture. Add lemon extract, raisins and pecans. Bake at 250° for 2 hours and 15 minutes.
Heat chocolate and water until chocolate is completely melted. Mix margarine and sugar until fluffy; add egg yolks. Stir in chocolate and water mixture and flour and buttermilk; mix until smooth. Fold egg whites into batter. Pour into wax paper-lined 1-inch round pans. Bake in 350° oven for 30 minutes.
Heat nectar to boiling. Remove from heat and add jello, stirring to dissolve. Stir in drained pineapple. Reserve 1/2 cup of this mixture; set aside. Divide remaining gelatin in half. Pour half into 2-quart mold. Refrigerate until set. Keep other half at room temperature.
Sprinkle chicken with lemon juice and thyme and let marinate for 5 minutes. Then season with salt and pepper.
Mix ingredients together. Make into balls and fry in skillet with 1 large jar Welch's grape jelly and 1 1/2 bottles of chili sauce. Put into casserole dish; bake 1 hour at 300°.
Place ingredients in a food processor. Process until smooth and creamy. Serve over fresh fruit. Thin with milk, slightly, to serve as a soup. Refrigerate, covered; dressing will keep up to 3 days. Makes 1 cup.
Cream shortening and eggs together. Add cake mixes. Roll into 1-inch balls and cook 10 minutes at 350°. When cookies have cooled, add filling between.
Drain juice from fruit. Melt butter; add sugar and curry powder. Bake in a 9 x 13-inch dish at 350° for 1 hour, uncovered.
Spoon ice cream and sherbet into 6-quart punch bowl. Pour juice and Sprite over ice cream and sherbet. This is so easy to make and so good. Makes 12 to 16 servings.
Stir jello into Cool Whip until well dissolved. Drain can of pineapple and stir in. Next, stir in rest of ingredients and chill.
In saucepan, stir together pudding mix and jello with water; stir over medium heat until it comes to a boil. Cool in refrigerator until thick. Arrange strawberries in pie shell. Pour mixture over berries. Chill until set. Serve with "Sweet Pretenders" sugar-free topping.
Place eggs, dark corn syrup, peanut butter and vanilla in a large bowl. Mix well. Stir in peanuts; mix well. Pour batter into pie crust. Bake in a preheated oven at 350° for 1 hour. Cool and serve.
Mix all ingredients and microwave about 5 minutes until warm. Pour over chicken or ribs. Place in oven and cook for 1 to 1 1/2 hours at 375°.
Brown ground beef with onion, green pepper, garlic salt, basil and oregano; drain. Add soup and 1 can of water.
Put ingredients in order listed. Use basic bake cycle. After first kneading is finished, add 1/2 cup shredded Cheddar cheese and 1/2 cup cooked, crumbled bacon.
Melt chips in double boiler over hot water. Crush noodles by hand. Add alternately with peanuts, stirring constantly. When blended well, drop by teaspoon onto cookie sheet. Let harden or chill 1/2 hour. Store in airtight container.
Beat eggs and sugar together. Scald milk. Place grated squash into prepared pie crust. Combine milk, sugar and egg mixture together. Add spices. Pour over squash and bake at 350° about 1 hour or until silver knife inserted in center comes out clean. Do not let boil.
In large saucepan, saute ground turkey, onion, garlic and mushrooms in oil until turkey looses pink color. Add tomato juice, tomato paste and spices, 1/2 teaspoon salt, 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Stir occasionally.
Stir together flour, sugar and salt. In mixing bowl, beat margarine for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg and vanilla and beat well. Add dry ingredients; beat until well combined. Shape dough into 1-inch balls; roll in granulated sugar if desired. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork. Bake at 375° for about 10 to 12 minutes. Cool for 1 minute before removing from cookie sheet.
Put evaporated milk, chocolate morsels, marshmallows and salt into heavy 1-quart saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens. Take off heat and cool to room temperature. Use a 9-inch pie pan. Fill with a graham cracker crust or line bottom and sides of pan with vanilla wafers. Spoon 1/2 of 1 quart vanilla ice cream over crust or wafers with 1/2 the chocolate mixture. Repeat with rest of ice cream, then chocolate. Top with chopped peanuts or pecans.
Combine orange juice, rum, liqueur and ice cubes in a large jar with tight fitting lid and shake well. Pour into 2 cocktail glasses. Garnish with orange slices and serve immediately to your favorite man.
Brown beef, sausage and onion; drain fat. Add Tabasco sauce. In greased casserole dish, spread refried beans on the bottom. Spread meat and onion mixture on top of beans. Spread green chillies next. Spread cheese on top. Drizzle taco sauce over cheese. Bake at 400° for 20 to 25 minutes. Add sour cream by the spoonfuls on top of everything after it's cooled for a minute. Serve with tostados.
Spread cream cheese on bottom of a microwave safe dish, then spread chili over cream cheese. Top with grated cheese. Microwave on high 2-4 minutes or until cheese melts and chili bubbles. Serve with tortilla chips.
Brown hamburger in large skillet with onion and green pepper. Add salt, pepper and garlic powder to taste. Cook macaroni noodles according to package directions. Drain. Rinse with hot water and drain again. Put noodles in large bowl and add margarine. Mix. Drain hamburger. Squeeze out excess grease with paper towels. Mix well in bowl with noodles. Serve.
Cook meat well. Remove bones. Chop up. Add stew beef. Set aside. Cook potatoes, onion and sweet potatoes until tender. Add rest of ingredients except hot pepper. Add salt, sugar and pepper to taste. Boil for 1 hour.
Dissolve yeast in warm water and set aside. Mix the flour, sugar and soda. Cut in shortening. Add yeast water to buttermilk and mix all at once. Place desired amount of dough on floured cloth. Pat out and cut with biscuit cutter. Place on greased sheet and let rise. Bake at 450° for 10 minutes.
Mix egg yolks, sugar and margarine well. Add milk. Mix well. Put in a double boiler and bring to boiling point. Then add cornstarch and vanilla. (Mix a little milk with starch and vanilla before adding to hot mixture.) Cook until thick as desired. Pour into a baked pie shell. Top with icing of egg whites and bake until brown.
Crush the cereal and melt the oleo. Dip chicken in oleo and roll in the cereal. Bake at 350° for about 1 hour.
Dissolve jello in 1 cup boiling water. Add frozen berries and stir until thawed. Stir in applesauce. Pour into 10 x 6 x 1 3/4-inch baking dish. Chill until set.
Mix all ingredients and pour into a buttered casserole dish (8 x 13-inch); top with bread crumbs. Bake for 45 minutes at 350°.
Put egg whites, sugar, water and corn syrup in upper part of double boiler and beat with eggbeater until thoroughly mixed. Cook and beat until frosting stands in peaks. Remove from fire and add vanilla. Beat until thick enough to spread. Coconut may be added to frosting, if desired.
Cook linguine using package directions and drain. Combine all ingredients in bowl, mixing well. Chill in refrigerator several hours before serving.
Combine pumpkin, slightly beaten egg yolks and a mixture of sugar, cornstarch and cinnamon; beat 5 minutes. Mix cream, butter and whiskey. Beat egg whites until rounded peaks are formed. Fold into pumpkin mixture. Pour into pastry-lined 9-inch pie pan. Bake at 357° for about 45 minutes or until a silver knife comes out clean when inserted halfway between center and edge of filling.
Mix eggs (do not whip) until blended. Slice peppers lengthwise and remove seeds and stems. Into a 16 inch pie pan place 1/2 inch layer of coarsely grated cheese. Place peppers in a circular design around dish pointed towards center. Cover with remaining cheese. Pour eggs over mixture evenly. Garnish with pimento.
Cream Crisco, sugar, vanilla and egg. Mix in remaining ingredients. Roll into small balls. Flatten with bottom of glass dipped in sugar or use slotted spoon to make an interesting imprint. Bake in 350° oven for 12 minutes. This makes 3 dozen small cookies.
In large bowl, cream butter and sugar. Add eggs, beating until light and fluffy. Stir together flour and soda. Add to creamed mixture alternately with 1/2 cup of the lemonade concentrate. Drop from teaspoon onto greased cookie sheet. Bake at 400° for 8 to 10 minutes.
Soften cream cheese; gradually blend in crushed pineapple, followed by 1 cup pecans, green peppers, onion and salt. Chill well. Form into ball; roll in 1 cup pecans. Chill. Serve with assorted crackers.
In a wok, put butter. Let melt and start to sizzle. Add vegetables and Oriental noodles. Add teriyaki marinade and seasoning. Cover and cook until vegetables are at desired doneness.
Saute butter and onions. Pour water over bread. Squeeze bread dry. Add all to ground beef mix. Add nutmeg, salt and pepper. Shape into balls. Roll in flour. Brown in skillet.
Beat eggs until light. Whisk in flour, butter, baking powder and onion salt until mixture is smooth. Stir in cheeses and chilies. Pour into greased shallow 1 1/2-quart baking dish, square or round. Bake at 350° for 35 minutes or until firm and well browned. Cut into squares or wedges.
Combine flour, butter and Crisco and crumb the mixture as you would for pie crust. Add egg yolks to top of flour mixture (do not mix yet; wait until ingredients are in the mix.) Add 1/2 cup sour cream to flour mixture. Add cake of yeast, 1 tablespoon sugar and vanilla to remaining sour cream in its container. Mix until yeast is dissolved. Add yeast mixture to flour mixture and stir by hand until dough is soft. Place dough in airtight container overnight (covering dough with plastic bag works well.) Divide dough into 5 parts and add flour and plenty of sugar. Roll with rolling pin to 1/8-inch thick (very thin); cut into triangles and add filling to wide section of triangle and roll as you would crescent rolls. Roll in sugar and bake on ungreased cookie sheet at 350° for 20 minutes.
Saute ground turkey; drain and add crushed tomatoes, tomato sauce, paste and beer. Season with bay leaf, oregano, basil, sugar, Worcestershire sauce, thyme, salt and pepper. Begin this when you begin sauteing ground turkey. Saute in olive oil, onion, celery, mushrooms and garlic. Slowly cook all ingredients for 2 hours. Serve over freshly cooked pasta.
Combine the oil, orange juice, eggs, gelatin and the cake mix and blend well. Pour the batter into a 9 x 13-inch pan and bake at 325° for 20 to 25 minutes. Do not overcook. Remove the cake from the oven and while it is still warm, prick the top of it all over with a fork. Combine the lime juice and the confectioners sugar and drizzle the mixture over the cake. (This mixture should be thin so as to penetrate the cake.) Cut the cake into squares to serve.
Put 3 1/2 cups flour in large bowl. Add 2 packages yeast, sugar, salt and soda and mix together.
Roll out chicken breasts until thin. Cut lengthwise into 4 strips. Roll up strips starting with small end and wrap with bacon and secure with toothpick. Mix sour cream and mushroom soup. In a greased casserole, lay at least 1 piece of dried beef for each chicken/bacon roll. Place roll on beef and pour cream/soup mixture over top. Bake at 325° for 1 1/2 hours. Usually serves 6.
Cream shortening, sugars and peanut butter. Add egg, vanilla and milk alternately with sifted dry ingredients. Chill dough several hours or overnight. Roll into 1-inch balls; roll balls in sugar and bake at 375° for 8 minutes on ungreased baking sheets. Remove from sheets immediately and press chocolate kiss into each cookie.
Sift the first 4 ingredients together. Bring the oleo, cocoa and water or coffee to a boil and pour over flour mixture, mixing well. Add remaining ingredients. Beat together, mixing well with rest of ingredients. Bake at 350° in a 9 x 13-inch pan.
Melt oleo. Mix with flour and nuts. Spread in a 13 x 9-inch pan. Bake at 350° for 20 minutes; cool. Mix together cream cheese, powdered sugar and 1/2 carton Cool Whip. Spread on crust. Mix 2 packages instant pudding according to package directions. Spread over cream cheese layer. Top with other 1/2 carton Cool Whip and garnish with shaved chocolate bar. Refrigerate.
Peel potatoes and slice 1/4-inch thick. Cook slowly on top of stove in boiling water with 1 teaspoon salt. Cook until almost tender. Remove from water. Place in baking dish and add sugar, Karo, water, butter and vanilla. Bake at 400° until liquid begins to thicken and potatoes are tender. Baste occasionally while cooking.
Drain asparagus and pour into bottom of prepared baking dish. Drain peas and pour on top of asparagus. Spoon soup over peas. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Layer vegetables in order listed in a glass baking dish. Top with cheese. Mix Bisquick with enough water to make it pourable. Pour over vegetable/cheese layers making sure to cover all areas. Bake at 350° for 45 to 55 minutes.
Saute onion in butter or oleo. Add spinach, crabmeat and Parmesan cheese. Serve in chafing dish with Melba rounds.
Prepare cocoa brownies as directed. Cool. Mix remaining ingredients except chocolate. Spread over brownies. Refrigerate 15 minutes. Heat chocolate over low heat until melted. Spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. Cut into bars about 1 1/2 x 1-inch. Makes 36 bars, 140 calories per bar.
Cook carrots and potatoes together. Put pie shell in pie pan. Layer the ingredients into the pie shell: Beef on bottom, onion, potatoes and carrots (drained). Season and top with gravy. Top pie with crust. Bake at 375° until hot and crust is nicely browned.
Heat Crisco oil in large nonstick skillet on medium high heat. Pour milk into shallow bowl. Combine flour, paprika, salt, garlic powder and pepper in large plastic food bag. Dip chicken into milk and shake one piece of chicken at a time in flour mixture to coat. Fry chicken 25 minutes or until meat near the bone is no longer pink.
Mix in bowl the egg, applesauce, corn, peppers, onion, jalapeno peppers and sugar. Add corn mix. Stir just until blended (mixture will be thick). Pour into hot greased iron skillet. Bake at 375° in preheated oven for 45 to 55 minutes. Insert toothpick in center. Bread is done when toothpick comes out clean.
Put apricots in pot and add just enough water to cover the apricots. Cook on low heat about 20 or 25 minutes or until tender. Add sugar and cook until sugar is dissolved; add lemon juice. Cool well.
Mix flour, sugar and oleo. Press into a 10 x 10-inch or 7 x 13-inch pan. Bake for 12 to 15 minutes in a 400° oven. Watch closely. Cool.
Mix all ingredients together. Stir well. Pour into greased and floured Bundt pan. Cook at 350° for 50 to 60 minutes or until inserted toothpick comes out clean. Let cool completely before removing from Bundt pan to avoid sticking. Let cool on rack and decorate with cream cheese frosting.
Spread apples evenly in a greased 13 x 9 x 2-inch baking dish; pour water over top. Combine flour, sugar, salt and cinnamon; stir lightly to mix and then cut butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over apples. Bake at 350° for 30 to 40 minutes. Top with vanilla ice cream, if desired.
Dissolve Jell-O in boiling water. Soften gelatin in 1/4 cup cold water; add both Jell-O and gelatin together and stir. Add syrup from oranges. Stir. Add sherbet and chill until partially thickened. Fold in oranges. Pour into mold. Add maraschino cherries, if desired.
Begin by putting a little butter or oil in skillet. Add all vegetables and cook until al dente. Add beef and cook all together until meat is browned and veggies are tender to the bite.
Combine sugar, butter, evaporated milk in a large electric skillet. Set control dial at 280°. Bring to a fast boil; boil 5 minutes, stirring constantly. Turn off fry pan. Add marshmallows, peanut butter and vanilla. Stir until marshmallows, peanut butter are melted and blended. Turn into a buttered 8 x 8-inch square pan. Cool before cutting in squares.
Add boiling water to jello. Stir until dissolved. Add cold water, juices and ginger ale just before serving. Garnish punch bowl with slices of lemon or oranges. Place a little bunch of flowers in center of each slice and let float on top of punch.
Mix Jell-O and 2 cups sugar and dissolve in 6 cups hot water. Add the pineapple juice, almond extract, lemonade concentrate and 1 cup sugar. Blend well. Freeze in 2 milk cartons.
Mix bananas, marshmallows and pineapple in with jello. Cook the following together until thick: egg, pineapple juice, sugar and flour. Cool and add cream cheese into the cooked mixture. Put over jello and sprinkle with nuts.
Combine margarine, shortening and sugar until light and fluffy. Add egg, one at a time, beating well after each one. Beat in vanilla and food coloring very slowly. Combine flour and salt and add to creamy mixture, along with milk, mixing very slowly until mixed very well. Bake in a greased and floured large tube pan for 1 hour and 20 minutes at 325°. Let cool. Then frost with Cream Cheese Frosting.
Combine first 3 ingredients in a large plastic container; cover and refrigerate. Stir in ginger ale and serve over ice. Yields 5 quarts.
Dissolve Jell-O in one cup of hot water. Mix eggs, box cake mix, oil and lemon flavor. Mix with dissolved Jell-O. Cook at 350° for 30 minutes or until done.
Mix vegetables, soup and chicken together. Place into one pie shell, then put the other shell on top so that it forms the top. Bake at 350° for 30 to 40 minutes.
Combine pineapple and sugar in saucepan. Bring to a boil and stir. Remove from heat and add jello until dissolved and cool. Set in refrigerator, then add buttermilk and stir until combined. Fold in Cool Whip and chopped nuts. Spoon into dish and chill until firm.
Follow directions on the package to prepare the Ramen noodle soup in a large saucepan. Add vegetables. You may want to add water since the soup will be thicker. Let the soup come to a boil, then lower heat to a simmer. Serve hot. For added flavor, include 1 chicken flavored bouillon cube, chunks of cooked chicken, hot pepper sauce or anything else to your liking.
Cream butter and sugar with vanilla. Add flour and mix well. Stir in nuts. Form into marble sized balls and place on a cookie sheet. Bake at 325° for 30 minutes. As soon as removed from the oven, roll in confectioners sugar. This will form a glaze.
Layer everything from the top of the list down. If you do not want meat or beans, skip these ingredients.
Pour pie filling into buttered 3 x 13-inch pan. Sprinkle with spice, then sprinkle with cake mix, followed by pecans and melted butter. Cover and bake at 350° for 30 minutes. Uncover; bake about 10 minutes longer, or until lightly browned.
Mix sugar, flour and egg. Add next 5 ingredients. Blend well. Stir in nuts and apples. Pour into greased pie pan. Bake 30 minutes at 350°.
Sift together flour, soda and salt. Set aside. Combine shortening, granulated sugar, brown sugar, vanilla and water; beat until creamy. Beat in eggs. Add flour mixture; mix well. Stir in butterscotch morsels and coarsely chopped nuts. Drop by well rounded 1/2 teaspoonfuls onto greased cookie sheets. Bake at 375° for 10 to 12 minutes.
Cook cake according to directions on box. Bake in 9 x 13 inch pan let cool. Mix pudding with drained pineapple, add other ingredient and mix well. Ice cake after cool.
Boil water and sugar for 3 minutes. Cool and add all other ingredients, except ginger ale. Freeze until ready to serve, then add ginger ale.
Mix cheese, sugar, vanilla and egg yolk until really creamy. Grease 9 x 13-inch pan and spread 1 package of crescent rolls on it. Top with cream cheese mixture. (You can add nuts or fruit on top of this.) Top with other package crescent rolls. Brush with beaten egg white. Bake at 350° for 15 to 20 minutes. Allow to cool, then cut into squares.
Prepare brownie mix as directed in 13 x 9 inch greased baking dish. Sprinkle baked brownies with marshmallows and return to oven for 3 - 5 minutes or until melted and golden. Cool on wire rack. In a saucepan, combine chocolate chips, peanut butter and butter over medium heat, stirring constantly until chips are melted. Remove from heat and stir in cereal. Spoon and spread evenly over marshmallows.