HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cooking oil and sugar and beat well. Add hot water. Add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into mixture. Bake in 3 greased 8-inch layer pans at 350° for 25 to 30 minutes. Use light icing if you want, but it is good as is.
Combine flour, soda, baking powder, salt and sugar. Beat in shortening. Make space in bowl to beat eggs. Add juice; gradually mix in flour mixture. Add cranberries and orange peel. Bake at 350° for 1 hour in 2 greased loaf pans.
Grease a Bundt pan. Place pecans in the bottom, then place rolls evenly in pan. Melt butter or margarine with sugar and cinnamon. Sprinkle the pudding onto the rolls. Pour the melted butter mix over this and let stand overnight (8 to 10 hours). Bake at 350° for 30 minutes. Immediately turn onto a plate.
Preheat oven to 400°. Remove pizza from the box and inner wrapper and place on preheated cookie sheet. Bake for 16 to 18 minutes or until center cheese is melted and edges are golden brown.
Preheat oven to 325°. Put nuts on 11 by 15 jelly roll pan in oven to warm. Meanwhile, make meringue by beating egg whites; adding sugar and salt. Fold nuts into meringue. Melt butter in same jelly roll pan. Spread nut mixture in melted butter.	Bake at 350° for 30 to 40 minutes, stirring every 5 minutes. They are done when nuts are dry, brown and crispy. Store in tin and place in refrigerator or freeze.
Put first four ingredients in 2-quart pan. Bring to a boil. Let boil 2 minutes, stirring occasionally. Remove from heat. Add peanut butter and vanilla until peanut butter is melted. Add oatmeal. Drop by spoonfuls onto wax paper. Cool completely and serve.
Mix flour, oil, soda, salt and sugar; set aside. In large mixing bowl, mix 1/2 cup water and yeast; add sour milk. Mix well with dry ingredients. Refrigerate at least 6 hours before using. Use as needed. Bake at 425° for 30 minutes.
Grease 9 x 13-inch baking dish. Crumble cooked sausage; drain. Beat together eggs, milk, mustard and salt. Scatter bread cubes in a baking dish. Sprinkle sausage and cheese over bread. Pour eggs and milk mixture over. Cover. Refrigerate 4 hours or overnight. Bake at 350° for 30 to 40 minutes.
Mix ingredients and top with noodles. Dot with margarine. Bake 30 minutes at 350°.
To the chicken broth, add all ingredients except broccoli/peas. Cook until carrots are tender. Combine milk and flour in a separate bowl and then add quickly to the broth. Bring to a boil and stir until broth thickens. Add broccoli/peas. If desired, bake at 350° for 20 minutes. Serve with biscuits and/or rice.
Cook broccoli 5 minutes in salted, boiling water; drain well. Combine soup, mayonnaise, eggs, onion and grated cheese. Stir in broccoli. Pour into baking dish and cover with crushed cheese crackers. Bake at 400° for 20 to 30 minutes. Serves 8 to 10.
Melt butter over low to medium heat. Add cream cheese, stirring. Add the rest of the ingredients. Serve hot.
Place sliced apples in 9 x 13-inch pan. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Mix remaining dry ingredients and eggs until crumbly. Pour over apples, then pour salad oil over all. Bake at 350° for 40 minutes.
Mix and let stand overnight. Put in sterilized jars and seal. Makes 4 pints. Delicious on hot dogs or just by itself.
Boil water. Swish tea bags through boiling water. Add orange juice and lemonade. Add brandy. Place in freezer (I put it in a 5-quart ice cream pail). Stir occasionally for 24 hours. To use, fill a glass with slush; add 7-Up (diet or regular). If you are having an extremely good day or extremely bad day, add more brandy.
Sift together dry ingredients. Cut in shortening. Add yeast dissolved in warm water. Mix until flour is moist. Place in a covered bowl in refrigerator. When ready to cook, take out amount needed. Roll out 1/2 to 3/4-inch thick. Cut with biscuit cutter. Bake at 400° for 15 to 20 minutes.
Cut sirloin steak into 2 inch strips. In a large skillet brown the steak in the butter. Add the onions; cook until limp. Stir in gravy and tomato paste. Season with salt and pepper. Cover; simmer 10 to 20 minutes or until meat is tender. Remove from heat; let stand 5 minutes. Slowly stir in sour cream. Serve over buttered noodles. Sprinkle with chopped parsley. Makes 4 to 6 servings.
Combine apples, sugar, lemon juice, celery and salt. Fold mayonnaise into whipped cream. Gently fold cream mixture into apple mixture. Chill before serving.
Brown ground chuck well; drain all fat. Stir vegetables, brown gravy mix, water and Mrs. Dash together with meat in shallow casserole (11 x 13-inch). Cut biscuits into fourths and place on top of meat mixture. (Push down to coat with gravy; will rise back up as baked.) Bake at 400° for about 10 minutes, or until biscuits are browned. Serves 6 to 8.
Peel and slice sweet potatoes in rounds. Fry in a skillet with bacon drippings. Cook on medium heat until tender.
Beat egg whites in a small mixing bowl until foamy. Add salt and cream of tartar; beat until soft peaks form. Fold in flavorings. Gradually beat in sugar; continue beating until stiff. Sift cake flour into egg whites and fold in very gently. Bake in an ungreased 10-inch tube pan at 325° for 50 to 60 minutes.
Mix ingredients, except chicken. Dip chicken in melted butter, then roll in crumb mixture. Place in shallow baking dish; bake in preheated 350° oven for about 1 hour.
Mix together and put into loaf pan. Put ketchup on top. Bake at 350° for 1 hour.
Mix sugar, salt and cornstarch together. Then add balance of ingredients. Cook until thick and then add 1 1/2 teaspoons vanilla. Cool and put in crust. Use white for meringue.
Break first roll into bite size pieces so they don't touch each other. Sprinkle with cinnamon and nuts. Heat milk, butter, brown sugar and pudding mix until well blended. Pour half over bottom layer of dough. Repeat with second roll of dough. Sprinkle cinnamon and nuts on top. Let raise approximately 2 hours. Bake in a 350° oven for 30 minutes.
Wipe mushrooms with a damp cloth. Leave whole or slice lengthwise, stems and all. Melt butter in a skillet. Add mushrooms and cook 6 to 10 minutes, stirring occasionally. Season with salt and pepper. Serve on buttered toast. Good with steak or other meats.
Melt butter in hot water; add Potato Buds and mix. Stir in egg. Add sifted salt, baking powder and flour. Knead until smooth. Form into rope strips. On floured board, cut into 1-inch pieces. Make a finger indentation with finger and ready to cook or place on waxed-lined cookie sheet to freeze. When frozen well, bag in plastic bags. They keep well until ready to use.
Arrange pear halves or sliced pears in unbaked pie shell. Mix flour, salt and sugar. Add cream mixture. Blend and pour over pears. Sprinkle with cinnamon. Bake at 450° for 10 minutes. Reduce heat to 350° and bake until cream is set.
In a saucepan, melt butter. Saute garlic, onion and pepper for 5 minutes. Stir in curry powder and saute for 1 minute more. Stir in flour and gradually add chicken broth and cream. Stir over low heat until sauce bubbles and thickens. Season to taste and add salt and pepper. Serve with cooked, sliced turkey or chicken. Makes 2 cups.
Combine all ingredients except pork chops, simmer, uncovered, for 15 minutes, stirring occasionally. Cool, pour over pork chops in bowl. Refrigerate for several hours. Arrange chops in shallow baking pan; pour sauce over. Bake at 350° for 1 1/2 hours. Baste with sauce occasionally. Yields 2 servings.
Cook spaghetti per package directions. Drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Cook beef, onion and pepper until vegetables are tender and meat is browned in a large skillet. Drain. Stir in undrained tomatoes, tomato paste, sugar and seasonings. Spread Ricotta cheese over bottom of "crust." Fill pie with tomato mixture. Cover with foil and chill in refrigerator for 2 to 24 hours. Bake in 350° oven for 1 hour. Uncover and sprinkle with Mozzarella. Bake 5 minutes more.
Preheat oven to 450°. In a large plastic bag add potatoes, oil and soup mix. Empty into baking dish. Bake 40 minutes, stirring occasionally, or until potatoes are tender and brown.
Mix all ingredients together with a spoon. Flour and grease tube pan. Bake at 350° for 1 hour.
Mix all ingredients and shake several times a day until sugar is completely dissolved and mixture no longer separates.
Peel tomatoes by scalding them briefly in boiling water so skin comes	off easily. Peel garlic and put into blender with a small piece of peeled tomato. Blend for 2 seconds. Add rest of tomatoes to garlic mixture and blend for 2 to 3 seconds. Remove and	place in pot.	Bring to a simmer uncovered. Add bay leaves and basil	to the sauce.	Simmer for about 5 minutes. Remove and discard bay leaves. Add olive oil just before serving.
Partially melt chocolate candy bars in double boiler; remove from heat and beat until smooth. Stir in marshmallows and nuts. Spread in buttered 8 x 8 x 2-inch pan. Chill, then cut into squares.
Mix all ingredients except cracker crumbs. Melt 1/2 stick butter and pour over cracker crumbs. Pour over broccoli mixture. Bake at 325° for 45 minutes to 1 hour.
Preheat oven to 350°. In a large bowl cream together molasses, shortening, sugar and eggs. Add remaining ingredients and mix well. Pour into a greased and floured 9 x 9-inch baking pan. Bake for 25 minutes or until a knife comes out clean. Serve warm or at room temperature.
Mix ingredients together as listed. Bake at 350° for 1 hour or until tester comes out clean. Yield: 1 large loaf.
Cream butter and powdered sugar. Add flour and vanilla; mix well. Stir in pecans. Chill dough for several hours. Mold dough around cherries, covering completely. Place on ungreased cookie sheet. Bake at 375° for 20 minutes. Roll warm balls in powdered sugar; place on rack to cool.
Combine first 6 ingredients in saucepan. Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until tender. Add water, if necessary. Garnish with pimientos, if desired. Yields 8 servings.
Cream together first 5 ingredients. Add flour, soda and salt. Fold in quick oats and then corn flakes.
In a large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain. Stir in remaining ingredients. Cover and simmer for 30 minutes or until noodles are tender, adding more water if needed to prevent sticking. Serves 4 to 6.
Mix butter, sugar and egg yolks until blended. Add egg yolks and blend until smooth. Add Cool Whip and blend. Tear cake into bite size pieces. Put a layer of cake in a bowl, pour half of the creamed mixture over cake. Crumble candy bars. Add another layer of each, top with more candy bars. Chill until served. Pretty served in a tall, clear glass bowl.
Mix all ingredients except for potato chips and margarine. Place in glass casserole dish and top with margarine and chips mixed together. Bake at 350° for 1 hour.
Mix dry ingredients and set aside. Beat eggs and milk together. Add dry ingredients and butter to milk and eggs mixture. Cook slowly over stove eye until thickened, stirring constantly. Add vanilla and pour into pie shell. Cool before refrigerating. Top with whipped cream.
Cook vegetables in oleo until tender but not brown. Add broth and pepper. Simmer 30 minutes. Blend together the milk and flour before adding to vegetables. Add cheese and parsley. Cook until thick and bubbly. Serves 7 to 8 people.
Mix berries with flour and cinnamon. If fruit is dry, sprinkle 2 tablespoons water over it. Place in pie crust. Dot with butter. Cover with top crust and cut a few slits in it. Bake at 425° for 35 to 45 minutes until crust is nicely browned and juice begins to bubble through slits. A favorite of my mother, Elsie Paulus.
Cream butter and sugar. Add eggs which have been beaten and crushed bananas. Sift flour and soda; add to mixture. Fold in chopped nuts. Bake in loaf pan 40 minutes.
Put first 6 ingredients in skillet. Cover and cook for 1 minute. Uncover and cook, turning until barely tender, about 5 minutes. Sprinkle with cheese. Toss.
Make pie pastry. Roll thin into 7-inch squares. Pare and core desired number of medium-sized apples. Mix 1/2 c. sugar and 1 1/2 tsp. cinnamon. Fill cavities of apples with mixture; dot with butter. Place each apple on a square of dough; wrap apples with dough and seal. Place in baking dish. Prepare butter syrup as directed below.
Combine all ingredients in a double boiler; cook until thickened and smooth. (One or two tablespoons of brandy or whiskey may be added.)
Mix powder sugar, butter and flour. Spread on a 13 inch pizza pan. Bake at 350° for 20 minutes. Let cool.
Combine meat or tuna fish, celery, macaroni, salt, pepper and chopped, cooked eggs. Add salad dressing and mix well. Cover and refrigerate a few hours before serving. Makes 6 servings.
Cream oil, sugar and eggs together. Next add all of the remaining ingredients. Batter will be soupy. Drop 1/4 cup batter or less on cookie sheet. Six on a sheet. Makes big cookies. Sprinkle with sugar or cinnamon sugar. You can also drop raisins or butterscotch or chocolate bits on top. You may need to lower heat in your oven. Bake at 400° for 7 to 8 minutes.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Combine cake mix, eggs and melted butter in large bowl. Stir until thoroughly blended. (Mixture will be stiff.) Stir in chocolate chips and nuts. Press mixture evenly in greased pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool completely. Cut into bars.
Spread pie filling over bottom of greased 9 x 13-inch pan. In a large bowl, stir together flour, sugar, cocoa, soda and salt. In another bowl, combine water, oil, vinegar and vanilla. Add liquid ingredients to flour mixture all at once. Stir well to moisten. Pour batter over cherry pie filling. Bake at 350° for 30 to 35 minutes or until done. Cool 10 minutes, then invert and cool completely. Top with whipped cream. Sprinkle with nuts, if desired.
In a large skillet cook chicken until tender in the margarine and soy sauce. Then add remaining ingredients; cover with lid until heated through. Serve with Chinese noodles or rice. Serves 4 to 6 people.
Crumble bread into bits and cover with boiling water. Let soak until consistency of cake batter. Add egg and butter which has been melted in baking dish. Add vanilla. Pour into baking dish and bake at 375° until brown.
Drain pineapple and place in buttered baking dish. Combine pineapple juice and sugar, sage and flour with egg. Cook until thickened. Sprinkle Cheddar cheese and marshmallows over pineapple. Top with sauce. Bake 25 minutes at 350°. This dish is very good with meats.
Brown and drain meat. Stir in pizza sauce. Drain mushrooms, oregano, garlic salt and onion. Bring to a boil and remove. Stir in pepperoni. Combine sauce with cooked macaroni and the milk. Bake at 400° until cheese melts.
Mix all together (except crackers). Put in casserole dish, that has been sprayed with Pam. Bake at 350° for 30 minutes. Put crackers on top. Bake 10 more minutes.
Mix thoroughly. Put into loaf pan; cover with two strips of bacon, if you like that flavor. Pour over all one 8 ounce can tomato sauce. Bake one hour at 350°; serves six.
Make cream sauce of all but the green beans and cracker crumbs. Pour sauce mixture over the green beans. Top with Ritz cracker crumbs. Bake at 350° only until bubbly.
Mix all ingredients in a bowl. Roll on floured board in rolls cut in equal parts; wrap in separate rolls in waxed paper. Place in refrigerator; bake as needed at 350°. Do not bake too brown, as they will be too hard.
Fry onion and pepper, add meat. Brown 20 minutes. In casserole, put meat mixture, soup, corn, olives and cooked spaghetti (drained). Grate cheese and sprinkle on top. Bake 45 minutes at 375°.
Combine avocados, salad dressing, onion and salt. Mix well. Stir in bacon just before serving. Serve with corn chips or party crackers.
Heat to boiling, stirring until well mixed. Pack into jars (pint) and cold pack at least 5 minutes. Makes 8 pints or so.
Let sugar stand with egg whites for 1/2 hour, then beat in electric mixer until mixture is stiff. Add almond flavoring and pecans. Drop by spoonfuls on wax paper-lined cookie sheet. Bake in 250° oven for 40 minutes. Store in airtight container.
Cook zucchini until tender, over medium heat. Drain. In a skillet, heat oil and saute onion. Add tomatoes, green chiles and seasonings; blend well. Cook for a few minutes over reduced heat. Add cheese; mix in well. Cover; heat 1 to 2 minutes. Serve when cheese is fully melted. Serves 6.
Place butter in kettle. Add shredded onions and beef; stir until brown. Pour in soup and beans; cook 10 minutes. Make a paste of chili powder, water and flour. Add to mixture. Cook about 45 minutes or until done.
Use a double-strength grocery sack. Oil the inside of the sack and the turkey. Salt and pepper. Preheat oven to 325°. Slip turkey into sack and tie the top securely. Be sure there is no hole in the sack. Place turkey on a rack in a large pan. Bake according to this time table: 12 pounds or under for 20 to 22 minutes per pound; 12 pounds or over for 16 to 18 minutes per pound. When done, punch a few holes in the bottom of sack to let the juices run into the pan for the gravy. Let turkey rest 20 minutes before carving.
Cook lima beans and noodles separately. Drain the noodles and add them to the lima beans. Add milk. Season with salt, butter and cinnamon.
Cream butter; add sugar, eggs and vanilla. Sift the dry ingredients. Chop dates and nuts. Mix with flour and add to first mixture. Cookies must be stiff enough to drop from the tip of the spoon. Drop on a buttered cookie sheet and bake 15 to 18 minutes at 350°.
Dice shrimp. Stew all the other ingredients in a casserole for 30 to 45 minutes. Add shrimp and serve hot on rounds of toasted bread.
Wash peppers, then dry and cut peppers in half lengthwise. Put in baking pan; add garlic salt. Add 1 cup oil over them. Bake until golden brown. Put in clean sterilized jars. Add vinegar mixture.
Beat eggs lightly. Add other ingredients. Pour into deep dish pie shell. Bake at 350° for 45 minutes to 1 hour.
Saute onions and bell pepper. Brown ground beef. Mix onion, pepper and beef. Add cooked macaroni, soup and milk. Add Cheez Whiz and stir until melted. Pour into casserole dish and top with Cheddar cheese. Bake 30 minutes at 350°.
Mix all ingredients well (with hands). Mix once a day for 4 days (include day of preparation). On 4th day, make into rolls approximately 2 inches in diameter. Lay sausage rolls on pan so grease may drain in pan below.
Fry okra, chicken, onion and seasoning together until okra is not ropey. After okra has fried, add corn, tomatoes, shrimp and tomato sauce together. Cook until done. Cook on low heat. Serves 9 to 12 people.
Sift flour. Add salt and sift. Beat eggs until light. Add flour and 1/3 of the milk. Continue beating for 30 seconds. Gradually add remaining milk. Beat for 1 to 2 minutes. Put 4 tablespoons drippings into pan, 7 1/2 x 12 x 2-inch. Pour in batter. Bake at 425° for 40 to 45 minutes. Serve at once. An accompaniment for roast beef.
Cook broccoli according to package directions in a large saucepan; drain well. Add remaining ingredients. Cook over medium heat, stirring constantly, until thoroughly heated. (Serve this in winter with fresh cornbread or crackers.)
Melt the margarine in a 9 x 13 x 2-inch pan. In a separate bowl, mix with fork the cake mix and 2 of the eggs. Pour batter into pan over melted butter. Press lightly to all edges of pan. In a separate bowl, beat together with electric mixer the cream cheese, 2 eggs and powdered sugar. Pour over the batter. Bake at 350° for 35 to 40 minutes. Wait a few minutes. Sprinkle with powdered sugar.
Heat on low until all ingredients are dissolved and completely blended. Dip the chicken in the sauce before placing on the grill and about every 15 minutes during cooking time. May be refrigerated and used at a later time.
Combine all ingredients. Pour into 7 x 11-inch casserole. Bake at 350° for 45 minutes. Casserole is done when toothpick inserted in center comes out clean.
Put lemon juice, vinegar, sugar, mustard seed, salt, pepper, onion, celery seed, turmeric and garlic in pan. Bring to a boil. Turn down and simmer 2 minutes. Cool and add remaining ingredients. Cover and refrigerate. Serve on a crisp salad. It is too heavy a sauce for Boston lettuce. Good on thinly sliced cabbage with red and green peppers also thinly sliced.
Mix whipped topping and dry jello together well, then add cottage cheese and pineapple which has been drained well. Serve chilled.
Cook sugar and milk without stirring to soft-ball stage. Remove from heat; add peanut butter, salt and vanilla. Beat until mixture loses its gloss. Spread into buttered 8-inch pan. Cool; cut into squares.
Combine first 3 ingredients. Fold in marshmallows and Whip 'n Chill. Refrigerate.
Preheat oven to 375°. Spray baking sheets with spray. In a large bowl, combine flour, oats, baking soda, cinnamon and cloves; set aside. With mixer at low speed, cream the margarine and sugar until light and fluffy. Beat in egg and applesauce. Stir in dry ingredients until smooth. Drop cookie batter onto baking sheets by teaspoon. Bake 6 to 8 minutes or until browned. Cool on wire racks. Makes 8 servings, 3 cookies each.
Saute onions and peppers in oleo 15 minutes. Add peas, chicken broth and Ro-Tel tomatoes. In a large dish, layer the spaghetti, mixture and cheese. Repeat layers. Bake at 350° for 35 minutes.
Layer graham crackers on cookie sheet (they should almost fit exactly). Melt butter with sugar. Bring to a boil and cook 2 minutes. Pour syrup over crackers. Sprinkle with nuts and bake 10 to 12 minutes at 350°. Remove from pan immediately and cool on waxed paper.
Mix well. Soak overnight. Bake on low heat in a 250° oven for 18 to 24 hours.
Mix by hand until well moistened. Use greased loaf pan (will make 2 small loaves or 1 large loaf). Bake at 350° for 1 hour (so easy). Good toasted with butter.
Remove leaves and trim base from cauliflower. Wash. Precook whole cauliflower in boiling salted water 12 to 15 minutes. Drain. Place on ungreased shallow baking pan. Sprinkle with salt. Combine mayonnaise and mustard. Spread over cauliflower. Top with shredded cheese. Bake at 375° approximately 10 minutes or until cheese is melted and bubbly. Serves 4 or 5.
Grease a round 9 x 1 1/2-inch layer pan with shortening or margarine. Sprinkle bottom with brown sugar, almonds and coconut. Arrange fruit on top of sprinkled combination. Stir biscuit mix, sour cream, sugar, melted margarine, egg and lemon juice in mixing bowl just until blended. Beat well for about 30 seconds. Spread mixture evenly over fruit and bake in hot oven at 400° for 20 to 25 minutes. Cool 5 minutes; turn out onto serving plate. Serve with vanilla ice cream, if desired. Makes 6 to 8 servings.
Saute onion and celery. Combine chicken breasts, cream of mushroom soup, sour cream, garlic powder, salt, pepper and onion-celery mixture and pour into shallow greased 1 1/2-quart baking dish. Add fresh mushrooms, if desired. Top with Pepperidge Farm cornbread stuffing. Mix poppy seed and 1/2 stick melted butter or margarine and spread on casserole. Bake at 350° for 30 minutes.
Melt butter in 1 1/2-quart casserole for 30 seconds. Combine asparagus, basil and pepper in casserole; mix well. Cover; cook 3 minutes. Add mushrooms; mix well. Cover; cook 1 1/2 minutes. Stir in salt. Cover; let stand 3 minutes before serving.
Mix together flour, salt and pepper. Dredge cutlets in flour mixture. Heat oil and butter in skillet. Add cutlets and saute until browned and cooked, about 2 minutes. Remove and keep warm. Add broth, lemon juice and lemon slices to skillet; bring to boil. Return cutlets to skillet. Reduce heat and simmer 3 minutes. Just before serving, sprinkle with parsley.
Cook macaroni according to box directions and set aside. Cook onion in skillet and add crumbled ground beef and brown. Combine tomato paste, cheese, beef/onion mixture and macaroni in a casserole dish. Bake at 350° for 25 minutes.