HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the shortening and sugar. Lightly beat the eggs, add the vanilla and combine with the first mixture. Add the oats and beat again. Add the remaining ingredients and mix well. These cookies may be made into drop cookies, or you may wish to add extra flour and form into rolls and refrigerate. After chilling, cut into slices and bake at 350° for 12 to 15 minutes.
Mix together in pan. A little at a time, add 1 pint of half and half. Add butter the size of a walnut. Bring to boil. Cook until thick. Cool slightly. Pour in unbaked pie shell. Bake at 350° until brown.
Melt cream cheese and tomato soup and blend. Let cool to warm. Mix Knox gelatine with water and mayonnaise. Add remaining ingredients. Mix all together and place in oiled mold overnight.
Preheat oven to 350°. Melt butter in 13 x 9-inch pan. Layer crumbs, milk and peanut butter (combined), granola, chocolate chips and then coconut. Pat down. Bake 25 to 30 minutes until golden brown. Cool completely in pan before slicing.
Hot bath and peel tomatoes. Chop tomatoes (by hand). Chop other ingredients and add to tomatoes in large pan. Add vinegar, salt and sugar. Heat and stir occasionally for 20 minutes. Fill jars and seal with flats and rings. Hot bath for 30 to 45 minutes.
Mix well all ingredients except egg whites. Place on stove; do not stir while cooking. Cook until candy forms a hard ball when tested in a cup of cold water. Remove from heat. Beat constantly while adding stiffly beaten egg whites. Add vanilla and pecans. Beat. Drop quickly onto waxed paper.
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from the heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Gradually stir milk and eggs into pudding mix in saucepan. Add rice and stir over medium heat until mixture comes to a boil. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon when cool. Makes 8 servings.
Cook vegetables in water and bouillon until tender. Add milk. Simmer 20 minutes. Add Cheez Whiz and margarine.
Cook potatoes in salted water until tender. Place layers of sliced potatoes in deep dish. Sprinkle with sugar, butter and spice. Cover with pie crust. Make 2 or 3 layers of potatoes and pie crust. Bake until brown. Pour milk on top of pie and let come to a boil.
Cream butter, add sugar, eggs and pineapple. Mix well. Add cubed bread and mix. Bake at 350° for about 1 hour.
Slice all vegetables finely. Bring sugar, oil, vinegar, salt and pepper to a boil for 4 to 5 minutes. Pour over vegetables and chill overnight or several hours.
Work butter until creamy; beat in sugar and eggs, one at a time. When creamy, fold in flour with spoon. Spread in buttered, floured loaf pan. Bake 1 1/2 hours at 300°.
Mix and chill for 20 minutes. Shape into berries (about 1 teaspoon for each berry); roll in red granulated sugar or strawberry Jell-O, sprinkled on foil. If desired, dye almond slivers green and use 2 or 3 as stem. Let berries dry several hours.
Preheat oven to 425°. Sift flour, sugar, baking powder and salt. Chop in butter with pastry blender until flour coated particles of butter are the size of coarse meal. Add egg and milk. Stir quickly and lightly until no flour shows. Turn dough out on a floured surface and knead gently about 15 times. Cut the dough in half. Shape each half into a ball and press each down into a round about 1/2 inch thick. Cut each into 8 wedges like a pie. Place the wedges on a greased cookie sheet, without allowing the sides to touch. Glaze, if desired, with lightly beaten egg. Bake until golden brown, about 12 minutes.
Melt butter in glass baking dish. Sprinkle flour over butter (evenly). Do not stir. Add 2/3 cup pecans over this. Bake at 375° for 20 minutes. Take out of oven and cool completely.
Mix and press in bottom of ungreased 9-inch square pan. Bake for 10 minutes at 350°.
Prepare stuffing mix according to directions on box. Spoon stuffing loosely into pockets of chops. Place chops in a single layer in a large baking pan (chops should not be touching, use two pans if needed).
Heat pan. Slightly brown ginger and garlic. Add pork and fry. Add seasoning and water. When it comes to a boil, add watercress and cook for 3 minutes or until done.
Mix 2 cups flour, 1/2 cup sugar, salt and baking powder. Fold in butter. Add egg yolks, beaten. Press 1/2 batter into pan. Peel and slice medium apples. Arrange on top of crust. Sprinkle 1/4 cup flour, 3/4 cup sugar and cinnamon over apples. Crumble remaining batter over apples. Bake at 350° for 35 to 40 minutes on small cookie sheet.
In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles. Place on lightly greased baking sheet. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white. Brush over rolls. Bake at 350° for 15 to 20 minutes or until golden brown. Yield: 16 rolls.
Boil spaghetti and chicken breasts until done.	Combine Cheez Whiz and Ro-Tel tomatoes. Microwave until cheese is melted. Then add soup to mixture and dice chicken and add to mixture. Grease 9 x 13 casserole dish with cooking spray. Place cooked spaghetti in dish and pour mixture over spaghetti. Salt and pepper. Top with shredded cheese. Bake on 350° for 30 minutes.
Beat the first 3 ingredients in mixing bowl until smooth. Arrange fruit on serving platter. Put dip in pretty bowl and place in center of fruit.
Remove excess fat from chicken. Place chicken and remaining ingredients in a 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 10 minutes. Serves 4.
Cook and drain broccoli. In a skillet, put cheese, butter, onion and mushroom soup all together; keep stirring. Arrange broccoli in bottom of casserole; garnish with almond slivers on top. Bake at 350° for 30 minutes.
Cream the shortening and sugar together. Beat eggs and add to mixture. Sift together flour, baking powder and salt. Add this alternately with milk to creamed mixture. Carefully fold in blueberries. Pour into greased 8 x 8 x 2-inch pan. Mix brown sugar and cinnamon. Sprinkle on batter. Bake at 350° in preheated oven for 50 minutes. Serve hot; may be reheated.
Brown meats and onion. Drain off fat. Stir in red pepper and oregano. Stir in tomato sauce and Velveeta cheese. When cheese is melted and well mixed, put about a tablespoon of mix on bread slices. Put on a cookie sheet and freeze. When completely frozen, store in a plastic bag and use at your own convenience.
Mix flour and oil until particles are size of small peas. Add water until flour is all moistened and dough cleans side of bowl. Roll out to fit pan. Place in pan and crimp edges. Do not prebake for mince or pumpkin pie. You would pre-bake for a custard or lemon meringue pie or any pie with a pre-cooked filling.
Soak deer in water enough to cover meat overnight to which 1/2 of vinegar is added, pour off water. Add enough water to cook, add	pepper, onion, celery, garlic and other half of vinegar. Cook until well done. Mix last of ingredients, add water enough to thin sauce, simmer slowly in oven 1 hour.
Combine powdered sugar and peanut butter. Blend until the appearance of biscuit mix. Spread half of this mixture on pie shell. Combine cornstarch, sugar and salt; add scalded milk and mix well. Pour small amount over beaten egg yolks; mix well, then return to milk mixture. Cook in top of double boiler until mixture thickens. Add butter and vanilla, then pour into prepared pie shell.
Brown chicken in butter. Arrange chicken in casserole. Mix remaining ingredients and pour over chicken. Cover casserole. Bake at 400° for 1 hour.
Preheat oven to 375°. Mix butter or butter and shortening with sugars and eggs until creamy. Add vanilla. Slowly add flour, salt and baking soda. Once mixed, add chocolate chips. Roll dough into small balls and put on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
Cook your roast beef as normal. Cook sauce until thickened and bubbly. Pour sauce on meat and serve.
Combine margarine, soy sauce and garlic salt and pour over the top of the first four ingredients. Bake in 200° oven for 1 hour, stirring every 15 minutes.
Mix sauce all together. Pour over chicken and bake in a greased dish at 350° for 1 1/2 hours.
Blend all ingredients. Stir in nuts. Pour in greased 9 x 13-inch pan. Bake at 350°; don't overbake.
*Butterscotch or peanut butter flavored pieces can be substituted for chocolate.
*Drain strawberries and save juice. If using fresh strawberries, cut into slices and sprinkle with a little sugar and let set long enough to make juice.
Mix hash browns, soup and sour cream. Place in a greased glass 9 x 13-inch dish. Spread butter evenly over top, then sprinkle with cheese. Bake at 350° for about an hour.
Cream butter, sugar, eggs and vanilla. Add buttermilk and soda, stirred together. Add baking powder. Mix and chill for 3 to 4 hours. Roll into 1-inch balls and place on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes, until lightly browned.
In small bowl, beat cream cheese at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). Add next 5 ingredients. By hand, stir in salmon. Spoon into serving bowl. If desired, garnish with pecans and parsley. Serve with crackers. Store refrigerated. Makes 2 cups.
Melt butterscotch morsels over low heat. Remove from heat. Add peanut butter and Special K. Stir until cereal is completely covered. Drop by teaspoon onto wax paper and let cool.
Mix all ingredients together, put into 9 x 13-inch pan. Bake at 350° for 20 minutes. Stir occasionally. Cool and even out, pat down. Save a few crumbs for top.
Dissolve Tender Quick in water. Soak turkey in it for 2 days. Make sure turkey is covered (you may have to double or triple recipe). Use plain water and rub on liquid smoke. Let stand overnight.
Mix sugar, Kool-Aid and water in jar. Add juices and ginger ale. Mix. Chill, serve and enjoy!
When making dressing, I use a blender to crumb bread and chop celery and onions. I also try to combine bread types (white bread, biscuits, brown bread, waffles, etc.).
Sift flour with one tablespoon sugar and salt. Cut in butter. Pat into a 9 x 13-inch pan. Cover crust with remaining sugar and cinnamon. Bake for 15 minutes at 400°. Mix egg yolks and whipping cream. Pour over peaches and bake an additional 30 minutes.
Melt margarine and saute other ingredients. Add 1 cup water and allow to cook over low heat for about 45 minutes, stirring often to prevent sticking. Add crawfish, salt and pepper to taste. Simmer for 20 minutes. Thicken if necessary. Serve over rice. Sprinkle with chopped parsley and green onion tops. 1 pound serves 2 to 3.
Place chicken in greased 13 x 9 x 2-inch dish. Pour dressing over chicken. Sprinkle with pepper and 1/4 teaspoon paprika. Bake at 350°, covered, 30 minutes. Turn chicken, add mushrooms, cheese and 1/4 teaspoon paprika. Bake 30 minutes, uncovered.
Beat eggs in bowl. Add milk, cheese, bacon, chives, salt and pepper. Pour into pie shell. Sprinkle with nutmeg. Bake at 400° for 30 to 35 minutes or until knife inserted in center comes out clean. Yields 6 servings.
Heat milk; add seasoning to taste. Slowly add farina, Cream of Wheat or semolina, stirring constantly. Bring to boil and cook until thick. Then add cheese, butter and beaten eggs. Then return to heat (slow) for one minute.
Melt 1/2 cup chocolate chips. Dissolve instant coffee in boiling water. In a bowl combine flour, baking soda and salt. Set aside. In a large bowl combine butter, sugar and coffee. Beat with wooden spoon until creamy. Add egg and melted morsels; mix well. Gradually add flour mixture and mix well. Stir in remaining chocolate morsels. Add walnuts and vanilla. Drop by rounded tablespoonfuls on ungreased cookie sheet. Cook at 350° for 12 to 15 minutes. Let cool 2 to 3 minutes before removing from cookie sheet. Makes 4 dozen. Enjoy. Very rich.
Spray a 2-quart casserole with nonstick coating. Place cream cheese in casserole; stir in the milk. Stir in the soup until well blended, then add the thawed vegetables, cooked chicken, uncooked rice, half the Parmesan cheese, pepper and garlic powder. Bake covered in a 350° oven for 30 minutes. Stir. Sprinkle with the remaining Parmesan cheese. Bake uncovered about 20 minutes longer, until heated throughout. Makes 6 main dish servings.
Wash cucumbers, cut in half lengthwise and remove seeds. Cut cucumber halves into 1/2-inch slices. Place in a medium bowl. Sprinkle with salt and let stand about 4 hours. Squeeze liquid from cucumbers. Place cucumbers, garlic and red peppers in a serving dish.
Drain vegetables. Brown ground beef and drain. Add seasonings, tomato soup and vegetables. Let simmer 1/2 hour. Serve over mashed potatoes.
Set the cream cheese out of refrigerator for about 4 hours. Mix the cream cheese and powdered sugar and cream until smooth. With mixer, mix Dream Whip and milk with vanilla. Combine powdered sugar mixture with the Dream Whip and whip until thick. Spread 1/3 of the mixture over the graham cracker topping, then add pie filling, spooned over top of previous topping. Add the rest of the first mixture and refrigerate. Chill at least 3 hours or better yet, overnight. Before serving, to make it pretty, sprinkle crushed graham crackers over the top.
Mix ingredients in order given. Pour into unbaked pie shell and bake 30 minutes in 375° oven.
Cook beans with stock and water 1 1/2 hours or until al dente. Add all vegetables, tomatoes, olive oil, garlic and basil. Continue cooking until vegetables are soft. Add wine.
Sprinkle dry jello on fruit. Combine remaining ingredients and refrigerate. Keeps well for 3 to 4 days.
In a 2 gallon stock pot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves and saute until vegetables are wilted, approximately three to five minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil; reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional five minutes. Season to taste using salt and pepper. Serve over cooked white rice using a few dashes of Louisiana pepper sauce. Serves 6.
Combine all ingredients. Pour into Bundt pan. Bake at 350° for 1 to 1 1/2 hours.
Boil sugar and water to 238°; add marshmallows. (Do not stir while cooking.) Pour hot syrup over egg whites. Add remaining ingredients except coconut or pecans. Beat until peaks form. Sprinkle with the coconut or pecans, if desired.
Cut top off of cake; scoop out bite size pieces from bottom. Create a tunnel. Mix pudding, milk, Cool Whip and pieces of cake. Put this mixture in tunnel. Put on top. Frost with Cool Whip. Refrigerate.
Melt butter and brown sugar. Cool and add remaining ingredients. Bake in 13 x 9 x 2-inch pan for about 25 minutes at 350°. Cut into squares. Delicious warm or cold.
Mix cucumbers and salt. Add water to cover them. Leave overnight in refrigerator. Wash and drain. Then heat (not boil) the sugar and vinegar. Cool and pour over cucumbers.
Grease skillet and brown pork chops. Combine other ingredients and mix well. Pour into a buttered casserole. Place pork chops on top. Add fat from skillet. Cover and bake at 400° for 30 minutes or until well done.
Coat pieces of steak in flour. Brown in a hot skillet for 2 to 3 minutes (salt and pepper to taste). Add steak, onion, pepper and tomato to crock-pot and cook on low for 6 to 8 hours.
Boil carrots that have been cut crosswise in salted water for 15 to 20 minutes or until tender. Drain and put in blender or grate. Stir in cream, cheese, onion and seasonings. Pour into a large buttered casserole. Place pecan halves over top. Bake at 350° for 45 minutes to 1 hour. Freezes well. A wonderful companion with turkey. Serves 12 to 14.
In a very large colander, mix all vegetables with salt and ice. Place something heavy on top to weigh down and place colander over a large pot. Place in refrigerator for 3 hours.
Dissolve gelatin in boiling water; add marshmallows, stirring until melted. Stir in pineapple. Chill until thick, but not firm. Add cherries, pecans and cottage cheese; fold in whipped cream. Pour into an oiled 2-quart mold. Chill until firm. Makes 8 servings.
Place peppers on outside grill or under broiler and slowly grill until pepper skin is dark brown. Turn every few minutes until they are brown all over; remove from heat. Place in bowl or pan and cover until cool, then peel skin and remove seeds. Peppers should be shredded in lengthwise strips. Save all the juices. Mince the garlic and sprinkle over the peppers. Add rinsed anchovies (optional) to remove excess salt and oil. Add oil and vinegar. Serve at room temperature. May be made ahead.
Press crescent rolls on greased cookie sheet. Bake for 10 minutes by directions on roll package. Mix the cream cheese, Ranch dressing mix and milk; spread over crust. Add toppings, then refrigerate.
Cook together potatoes, onion and 2 cups water. Cook mixed vegetables as directed on package and add to potato mixture. Add remaining ingredients. Simmer.
Pour boiling water on peppers and onions. Let stand 5 minutes, then drain. Pour boiling water on and let stand 20 minutes. Drain. Add other ingredients and cook 20 minutes.
Boil water and butter; take off heat. Stir in flour and eggs, one at a time, while beating. Spread in greased cookie sheet; bake 28 minutes at 400°. If humps get too high, poke with fork. Cool crust.
Preheat oven to 350°. Place butter in 9 x 13-inch pan; melt in oven. In a medium size bowl, stir together flour, sugar and milk. Pour mixture on top of melted butter in pan. DO NOT STIR. Drop berries or peaches into batter. Bake in preheated oven for 60 minutes or until brown.
Cream the oil, beaten eggs and sugar. Add zucchini and mix. Add dry ingredients and mix. Add nuts, apricots and vanilla; stir. Pour into 2 (9 x 13-inch) pans, which have been greased on the bottoms only. Bake at 325° for 60 to 75 minutes.
Mix carrots, sugar, shortening and eggs. Stir flour, baking powder and salt in; stir in coconut. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched. Frost when cool with Orange Butter Frosting which is made by making regular butter frosting with orange juice instead of vanilla.
Marinate pork chops with Mrs. Dash, salt and pepper 30 minutes to 2 hours as time allows. Sprinkle lightly. Light gas grill; put directly on grill. Turn when reached desired tenderness.
Brown meats. Mix together all ingredients, except beans, and simmer a few minutes. Drain beans and put in crock-pot. Pour meat mixture over the beans and slow cook about 2 hours.
Place broccoli in ungreased one quart round casserole. Combine soup and milk; stir until blended. Pour over broccoli and sprinkle with cheese. Mix Bisquick and butter until crumbly; sprinkle over cheese. Bake at 400° for 20 minutes or until lightly browned. Makes 6 servings.
Dredge chops in mixture of dry ingredients. Brown in oil in skillet. Place in crock-pot and add soup. Cook on low for 6 to 8 hours or on high setting for 3 1/2 hours.
Dissolve yeast in warm water. Combine buttermilk, sugar, oil and salt. Sift flour and soda into large bowl. Mix yeast with milk; add to flour mixture. Mix well. Let stand for 10 minutes. Roll out and cut. Melt butter in bottom of baking pan. Place rolls in pan, turning to butter top. Let stand 30 minutes. Bake at 425° for 10 to 12 minutes. Makes 24 large rolls.
Mix fruit and nuts; add peanut butter. Blend, then add nuts. Drop by tablespoon. Bake at 325° for about 10 minutes. Recipe of Bee Coates.
Combine marshmallows, pineapple, cherries and nuts. Let stand overnight. Next day whip the whipping cream and combine with dressing. Mix all together and freeze.
Pour in pan and spread evenly the first 3 ingredients in order. Drizzle butter over mixture and spread coconut and chopped nuts over butter. Bake at 350° for 1 hour.
Mix all ingredients in saucepan; bring to a boil and add 1 teaspoon vanilla. Put in baked pie shell; top with meringue and put in oven long enough to brown the meringue.
Split hot dog down middle, but not all the way through. Place cheese and mustard into split of hot dog. Wrap hot dog with bacon. Broil until bacon is done.
Preheat oven to 300°. Prepare chocolate crumb crust. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining ingredients until smooth. Pour into pan. Bake 1 hour and 5 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.
Brown meat and onions. Let cool. Chop lettuce and tomato. Mix taco seasoning with meat. In large bowl, mix all ingredients, except Doritos and Catalina dressing. Refrigerate.
Cream oil and sugar; blend in eggs. Sift together the flour and baking powder. Mix into creamed mixture. Toss together apples, cinnamon and 1/2 cup sugar. Grease and flour a tube pan. Pour 1/2 of batter into pan. Layer 1/2 of apples on the batter. Pour remaining batter over apple layer. Top with remaining apples. Bake for 1 hour and 45 minutes in preheated 350° oven.
Tip: To soften butter, place 1 cube butter in microwave oven. Microwave at High power for 20 to 30 seconds until softened.
Melt butter in large skillet over medium heat. Saute onion 3 minutes. Add vinegar, sugar, cloves and juniper berries and bring to boil, stirring constantly. Add cabbage. Reduce heat to low. Cover and cook until cabbage is tender and almost no liquid remains, stirring occasionally, about 40 minutes. Mix in molasses. Season with salt and pepper.
Combine salt and 2 cups water. Bring to a boil and pour over rice. Let stand for 30 minutes. Rinse rice with cold water and drain well. Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes. Turn into 1-quart casserole. Sprinkle with garlic salt. Pour broth over. Bake covered in 325° oven for 45 minutes. Add parsley and fluff with a fork. Sprinkle with almonds. Bake uncovered for 10 more minutes.
Place butter in 1 1/2-quart casserole. Microwave on High for 1 minute, until melted. Stir in sugar and cinnamon. Microwave on High for 2 minutes, mixing well. Add nuts. Mix well to coat. Microwave on High for 3 to 5 minutes. Spread on wax paper. Cool slightly.
Simmer squash halves in boiling water for 8 to 12 minutes until tender, but not soft. Drain and place in a large baking dish. Fry and crumble the sausage meat with the onion. Drain and add the remaining ingredients. Scoop out the squash and add to the sausage mixture. Return to the skins. Bake in a 400° oven until warm.
Beat together oil, sugar, eggs and vanilla for 3 minutes. Sift 2 cups flour, salt and baking soda. Add dry ingredients, beating well after each addition. Stir in apples. Combine walnuts and 4 teaspoons flour and stir in batter. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 1 hour. Cool in pan on rack. Makes 16 servings.
In 9 x 13-inch pan layer Stove Top stuffing. Layer chicken, broccoli, then shredded Cheddar cheese. Mix remaining ingredients and pour over cheese. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. In bowl, combine flour and sugars. Cut in butter until crumbly. Stir in nuts. Reserving 1 cup crumb mixture, press remainder on bottom and halfway up sides of a 12 x 7-inch baking dish.
Sprinkle gelatin over cold water in a medium saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add cream cheese, soup and Worcestershire sauce; cook over low heat, stirring until cheese melts and mixture is smooth. Remove from heat; stir in mayonnaise and rest of ingredients. Pour into a lightly oiled 5 cup mold. Cover and chill until firm. Serve with crackers. Yields 4 1/2 cups.