HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate several hours or overnight or roll half the dough out on a floured surface. Cut into shapes. Place 2 inches apart on ungreased baking sheet. Sprinkle with colored sugar or leave plain to frost. Food coloring can be added to dough for a colored cookie. Bake at 375° about 7 to 9 minutes. This recipe can be doubled.
Stir together flour, 1/2 cup sugar and baking powder. Cut in butter. Combine eggs, vanilla and milk. Add to dry ingredients and stir until moist. Add raisins. Drop by tablespoons onto greased baking sheet. Combine cinnamon and remaining sugar. Sprinkle over buns. Bake at 325° for 20 to 25 minutes.
In large skillet, lay bacon strips. Top with raw meatballs and dash of salt and pepper. Top with onion, carrots and potatoes. Cook on top of stove on high heat for 10 minutes. Lower heat to simmer; add water and cook for 30 minutes. Color and flavor can be enhanced by adding a package of gravy mix.
Put butter in bottom of baking dish. Flour, salt and pepper chicken breasts. Place in bottom of baking dish. Cover chicken with water. Put in oven. Set on broil for 45 minutes or until done. Turn a few times to brown on both sides.
In small bowl, blend the soup mix with the sour cream. Chill at least 2 hours. Serve with crisp, fresh vegetables or chips. Makes about 2 cups.
Combine molasses, sugar, butter and vinegar. Cook constantly, stirring slowly until mixture boils. Boil slowly, stirring constantly until mixture reaches 260° or candy hard ball stage. Remove from heat and pour into greased pan or platter. When cool enough to handle, butter hands and pull until light golden color. Cut in 2-inch strips and let harden. Wrap individually in wax paper and refrigerate.
Wash, scald, skin, core and chop tomatoes. Clean peppers (remove seeds) and onion. Chop fine. Add rest of ingredients and cook until sauce is as thick as you want it. Pour into hot jars. Process pints 30 minutes and quarts 45 minutes.
Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Set aside. Cream butter and sugar; add honey and eggs, beat until light and fluffy. Combine fruit and nuts in a small bowl. Sprinkle 1/4 cup of the flour mixture over the fruits and nuts. Add remaining flour mixture to creamed sugar and butter, alternately with milk. Stir in fruits and nuts and spoon into a greased and floured 10 inch tube pan. Bake at 325° for 90 minutes or until cake springs back to the touch. Cool in the pan on a wire rack for 15 - 20 minutes; trace edges with a knife to loosen from pan and turn onto rack to cool completely. Sprinkle with confectioners sugar.
Soften the yeast in warm water. In a large pot, combine buttermilk, sugar, salt and shortening. Bring to boil, turn down and let shortening melt. Remove from heat; cool to lukewarm. Add 2 cups flour and beat well. Beat in yeast and eggs. Gradually add remaining flour to form soft dough. Mix well with hands. Knead for 10 minutes on lightly floured surface. Place in greased bowl. Cover with towel and let rise to double, 2 1/2 hours. Punch down. Knead for 5 minutes. Roll out and cut. Let rise until double on greased and floured sheet. Bake at 425° for 15 to 20 minutes (loaves bake at 350° for 45 minutes).
Heat oven to 325°. Layer ingredients in order listed, in ungreased oblong pan (13 x 9-inch). Bake for 60 minutes. Let stand at least 15 minutes before serving. Serve warm or cooled. Serve with sweetened whipped cream or ice cream.
Sift together; put in greased loaf pan. Bake at 350° for 45 minutes to 1 hour.
Heat a large skillet; add olive oil. Dredge chicken in flour; season and brown in hot oil about one minute per side. Remove from pan. Saute onion a few minutes before adding all remaining ingredients, except garnish. Blend ingredients; bring to a boil and reduce to a simmer. Return chicken to sauce. Cook 15 to 20 minutes until sauce is thickened and chicken is still slightly soft to touch. If a thicker sauce is desired, remove chicken to platter; bring sauce to a boil and reduce until desired thickness is reached. Garnish with additional fresh dill. Quick, easy, lo-cal and low-fat entree from Barbara Hill.
Slice margarine in bottom of pan. Place pork chops on margarine. Slice onion over pork chops. Sprinkle on brown sugar; pour on catsup. Cover with foil. Cook 1 1/2 hours in preheated oven at 350°.
To get started, each child will need the bottom half of a half gallon milk carton, a small metal juice can, a metal spoon, ice and rock salt.
Partially defrost hash browns. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream, soup and spices. Put into greased 9 x 13-inch dish. Sprinkle cornflakes on top of potatoes; pour the 1/4 cup margarine over cornflakes. Bake uncovered in 350° oven for 1 hour and 15 minutes.
Place can of tomato soup in bottom of pressure cooker with 2 cans water (can add more tomatoes, if needed). Mix all other ingredients together and make small meat balls, rice and all. Cook approximately 10 to 15 minutes in pressure cooker with steam on high.
Mix all ingredients in a roaster. Bake at 500° for 30 minutes, then at 250° for 3 to 5 hours. Can be doubled or frozen.
Mix salmon (with liquid), corn meal, flour and eggs. Drop by spoonful in hot oil. Cook until brown; drain.
Take biscuits out of can. Flatten out, cut hole in center. Fry donut and holes; roll in powdered sugar.
Peel apples and cut into slices. Combine sugars, cinnamon and nutmeg. Place half of the apples in crust and sprinkle with sugars. Top with remaining apples. Sprinkle with nuts. Dot with butter. Cover with lattice top and brush dough with beaten egg.
Mix cottage cheese, dry Jell-O and pistachio pudding mix. Add all other ingredients and chill.
In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix, Cool Whip, sugar and vanilla. Beat until well blended. Layer bananas and vanilla wafers in a bowl. Top with about 1/3 of the pudding mix. Repeat layers twice and end with pudding mix on top.
Dissolve yeast and sugar in water. With pastry blender, combine flour, salt, baking powder and margarine. Add yeast/water mixture and buttermilk and mix completely. You can refrigerate the dough at this point and use as needed. Take out desired amount and pat out to 1/2-inch thick. Cut with biscuit cutter and bake on ungreased cookie sheet at 350° for 10 to 20 minutes until brown as desired. (Will make about 4 dozen rolls.)
Combine all ingredients except corn flakes. Mix well. Pour into buttered 9 x 13-inch pan. Melt another 1/4 stick of margarine or butter and toss with 1 cup crushed corn flakes. Drizzle over top of dish. Bake at 350° for 1 hour or until potatoes are done.
Mix white cake mix and jello. Add Wesson oil. Add eggs, one at a time. Add remainder of ingredients and pour into greased and floured cake tins. Bake 3 layers at 350° until done. Cool.
Heat and melt sugar, milk and butter. Add the coconut. Spread with a fork on the cake. Put in broiler to brown.
Saute onion and celery in oil until wilted. Add garlic, butter, tomatoes and sauce. Cook 30 minutes. Add shrimp and cook 8 minutes. Add cheese and onion tops. Blend well. Remove from heat. Have cooked spaghetti well drained and mix with sauce.
Place a sheet of Reynolds Wrap on a microwave-safe plate; set aside. In a bowl, mix all ingredients except potato and cheese. Cut potato into 4 or 5 thin wedges. Roll potato wedges in spice mixture until evenly coated. Arrange wedges on prepared plate. Sprinkle wedges evenly with cheese. Microwave on High for 5 to 7 minutes or until potatoes are tender.
Mix thoroughly in order as given. Form into small balls on cookie sheet (do not flatten). Do not crowd cookie balls. Bake at 350° for 12 to 15 minutes until lightly brown.
Mix all except coconut; then add coconut. Pour in pie shell. Bake at 400° for 10 minutes. Decrease temperature to 350°. Bake until set and top is golden brown (about 25 minutes more), 35 minutes in all. Do not overcook.
Put egg whites, sugar, lemon juice, salt and strawberries in a large mixing bowl. Beat at high speed in mixer for 15 minutes. Fold in dessert topping. Pour into pie shells and freeze. Makes 2 pies. Garnish with fresh strawberries.
Combine flour and sugar in bowl. Heat butter, cocoa and Coke to boiling. Stir in flour mixture; add buttermilk, eggs, soda and marshmallows. Beat by hand. NO mixer. This will be a thin batter with marshmallows floating on top. Bake in large pan or 3 layers, if desired, 20 to 30 minutes at 350°.
Boil chicken and remove bones. Combine chicken and all ingredients. Bake at 375° for 1 hour.
Cook milk, sugar and margarine in thick saucepan 5 minutes, stirring constantly. Put marshmallow cream and peanut butter chips in large bowl. Pour cooked ingredients in marshmallow cream and peanut butter chips. Stir until all ingredients are melted. Pour in wax paper lined pan and let cool overnight. Cut in squares and turn out.
Mix brown sugar and cinnamon. Sprinkle over the batter. Add the rest of the batter over the top. Bake at 325° for 1 hour.
Place pie shell in oven until golden brown. Melt butter, then mix it with milk, sugar, flour and egg yolks. Cook until thick, then pour into pie shell. Mix egg whites with 1/8 cup sugar until thick and put on pie. Then stick in oven and brown.
Place potato wedges, cut sides down, on rack in broiler pan. Brush with oil; sprinkle with seasoned salt. Broil with tops about 3 inches from heat until brown, about 5 minutes. Turn; brush with oil and sprinkle with seasoned salt. Broil until tender, about 5 minutes. Spoon sour cream onto center of large serving platter; sprinkle with cheese. Arrange potato wedges around sour cream.
Beat eggs; set aside. Mix all dry ingredients together. Then add creamed corn, beaten eggs, the buttermilk and then chopped ingredients. Stir all together. Fold in cheese. Bake in a greased and floured sheet pan or in muffin tins at 400° for about 30 minutes.
Saute celery, onion and mushrooms in oil for a few minutes; do not brown. Add liquid to mushroom soup and stir smooth. Add this with the remaining ingredients to sauteed mixture. Combine. Bake casserole at 350° for 20 minutes. Mixture will thicken as it stands. Serves 6 to 8.
Place pineapple and oranges in colander; let drain (about 1 hour). Sprinkle gelatin over cottage cheese in a large mixing bowl. Mix well. Add drained fruit and mix well. Add whipped topping. Mix well. Refrigerate.
Combine sugar and cornstarch in saucepan. Add cold water, a little at a time. Add margarine. Bring to a boil; boil for 1 to 2 minutes. Remove from heat; add vanilla.
Spray casserole dish with Pam. Layer bread, then drained sausage. Add cheese over the sausage. Beat eggs well with milk, pepper, salt and the mustard. Pour over the sausage and cheese mixture. Let set overnight in the refrigerator. Bake at 350° for 45 minutes.
Grind tomatoes, peppers and onions finely. Add vinegar, sugar and salt. Stir well. Add spices tied in cheesecloth. Bring to boil, then simmer 3 to 4 hours. Stir often. Should cook down to 1/2 starting amount. Pack in sterilized jars.
Mix the mixed fruit, peaches and pear halves, reserving liquid. Add pineapple chunks and juice. Add entire can of concentrated frozen orange juice and some of the reserved liquid, if needed, to cover all the fruit. Save remaining reserved liquid to add after adding bananas and kiwi, if needed, to cover fruit. Chill. Before serving, add sliced bananas and kiwi. This is a good salad to take out or serve if having friends in for breakfast.
Combine biscuit mix with water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 12 x 8-inch baking dish. Bake at 375° for 9 minutes. Cook ground beef, pepper and onion in a skillet until meat is browned, stirring to crumble meat. Drain well. Stir in tomato sauce. Spoon mixture over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat. Sprinkle with paprika. Bake at 375° for 25 minutes or until lightly browned. Cut into squares.
Peel and slice potatoes (6 cups). Pour Italian dressing over warm potatoes. Chill 2 hours. Add celery and onions. Chop egg whites. Add sieved yolks, mixed with mayonnaise, sour cream and mustard. Fold into salad. Add salt and celery seed. Chill 2 hours.
Cream 3/4 cup shortening with 1 1/2 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add bananas; beat for 2 minutes. Sift dry ingredients together; add alternately with buttermilk to banana mixture. Stir in 1 teaspoon vanilla; beat for 2 minutes longer. Stir in 1/2 cup nuts. Pour into 2 greased layer cake pans; sprinkle half the coconut over each layer. Bake in preheated 350° oven for 30 minutes or until cake tests done. Remove from pans; cool, coconut side up, on wire racks.
Precook about 2 pounds of pork or chicken. Mix ingredients and brush onto meat. Add more Coke if needed. Barbecue until meat develops a nice glaze.
Break angel food cake into small pieces in a large Pyrex dish. Mix strawberry glaze and sliced fresh strawberries together; place on top of cake. Mix together the 4x sugar, sour cream and Cool Whip together. Put on top. This is best when you make it into 2 layers.
Cook new potatoes in jackets. Remove jackets. Combine butter, lemon juice and parsley. Add potatoes; toss until coated. Serves 6.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve one cup and pat the rest lightly in ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat cheese, sugar, lemon juice and the other egg until light and smooth. Spread over baked layer and sprinkle with reserved crumbs. Bake 15 minutes longer. Cool and cut into squares.
Brown chicken and drain. Put in a baking dish. Saute onion and butter. Add rest of ingredients and simmer 15 minutes. Bake 1 hour; baste.
Combine all ingredients except the preserves, in large mixing bowl; beat at low speed with electric mixer until mixture is crumbly. Reserve 2 cups mixture, press remaining into bottom of greased 9 x 13-inch baking pan. Spread preserves evenly over this base; sprinkle with reserved crumb mixture.
Beat egg whites; add sugar and salt. Add nuts and stir until covered with mixture. Melt butter in a 9 x 13-inch pan. Spread nuts over butter and bake for 30 to 35 minutes at 325°. Stir every 10 minutes.
Dry Ingredients (7 cups total). Use 2 to 3 cups of oatmeal as base. Add remainder to make 7 cups, using any combinations of wheat germ, cornmeal, powdered milk, whole wheat flour, Grape-Nuts, coconut, wheat bran, grits, sunflower seeds, sesame seed, uncooked cereal (like Ralston), nuts and spices. Create your own combinations according to your likes.
Cream sugar, margarine, and oil until fluffy. Add eggs, one at a time, beating until mixed. Add flour and salt, alternating with the milk; beat until smooth. Add nuts coated with flour and flavoring. Pour into a greased and floured tube pan.
Trim fat from steak and coat with flour and pepper. Pound meat with edge of plate or wooden mallet to tenderize before meat is floured if desired. Heat oil in skillet. Brown steak on both sides; remove steak from skillet. Saute onion in skillet. Add tomatoes, beef broth, vegetable juice and meat. Cover and simmer 1 1/2 hours. Add carrot pieces and simmer until carrots are tender. Makes 6 servings, 226 calories; 252 mg. sodium per serving.
Bake potatoes in microwave until soft, cut in half lengthwise. Remove pulp and mash with sour cream and milk. Combine with beans, corn, cilantro, salt and pepper. Mound mixture into potato skins. Top with cheese. Bake 20 minutes in 400 degree oven. Serve with salsa.
Crush the Corn Flakes to a fine consistency. Mix together the peanut butter and honey. Gradually add nonfat dry milk. Grease hands. Form mixture into balls and roll in crushed flakes. Let balls set on wax paper, then serve.
Mix potato, sugar and vanilla together. Roll out like a pie shell. Cover with a thin layer of peanut butter. Add nuts on top of peanut butter, then roll up into a roll and slice into about 1/2 to 1-inch slices.
Preheat oven to 350°. Blend cream cheese and melted butter. Mix well and add chicken and rest of ingredients. Separate rolls into 4 rectangles, pressing dotted separation lines together. Place 1/4 chicken mixture on each rectangle. Bring corners together and twist. Press sides together. Brush tops with melted butter. Sprinkle with Parmesan and bake 20 minutes.
Preheat oven to 450°. Season pork with 1/2 teaspoon thyme, then salt and pepper. Melt 1/2 tablespoon butter in heavy medium skillet over medium-high heat. Add pork chops to skillet; saute until cooked through, about 3 minutes per side. Transfer pork chops to small baking pan.
Heat oven to 350°. Combine all ingredients and mix well. Press into 8 x 4-inch loaf pan. Bake 1 hour. Drain. Let set 5 minutes. Makes 8 servings.
Cut up cabbage. Melt fat in pan and put in cabbage. Warm cabbage, season with salt and pepper. Add enough water to cook in. Cover and cook for approximately 15 minutes.
Mix softened cream cheese and Italian dressing mix together with fork. Spread cheese mixture on bread, top with cucumber slice. Sprinkle with dill weed.
Cream sugar and shortening. Add applesauce. Mix flour, soda, spices and salt together and sift into other mixture. Bake at 375° for 45 minutes.
Bring 3 cups water and sugar to a boil for three minutes and cool completely. Mix the remaining ingredients together. Pour water/sugar combination over fruit and freeze overnight. Let thaw 10 to 15 minutes before serving. Refreeze balance.
Cut chicken into 2-inch pieces; bread and fry. Cut chunky pineapple pieces in half. Cut up peppers. Add pineapple, peppers and 2 cups of water to chicken. Simmer until peppers are done. Thicken with cornstarch (2 to 3 tablespoons). Serve over rice.
Combine all ingredients in pan. Simmer until tender. Serve with roast pork or turkey. Serves 8.
Cook linguine according to package and drain. Meanwhile, in a large saucepan, saute onion, garlic in melted butter or margarine. Add clams with juice, salt, basil and pepper. Heat to boiling, reduce heat and simmer 3 to 5 minutes. Serve clam sauce over hot linguine. Sprinkle with Parmesan cheese. Yields 4 to 5 servings.
Brown beef; drain. Stir in spaghetti sauce, macaroni and Miracle Whip; heat. Spoon into lightly greased 2-quart casserole. Top with cheese. Heat in stove at 325° until cheese melts. Serves 4 to 6.
Brown hamburger and drain. Cook and drain noodles, then rinse with cold water. Layer into crock-pot, hamburger, noodles, sauce, pepperoni and cheese. Keep layering until you end with cheese on top. Cook on low for 5 hours.
Mix pudding, Jell-O and water and bring to a boil. Let cool and add Cool Whip, oranges and pineapple. Chill in refrigerator.
Heat oil and toast seed lightly. Combine all ingredients and marinate overnight. Turn once or twice. Cook in oven at 350° until desired wellness.
In a large skillet, cook bacon over medium-high heat for 2 minutes (bacon will not be done). Flatten chicken slightly with palm of hand. Season with salt and pepper, if desired. Place chicken breasts in bacon drippings in skillet. Cook 6 minutes on each side or until chicken is no longer pink in center. Add tomatoes, olives and garlic to skillet. Cook uncovered about 5 minutes or until slightly thickened. Makes 4 servings.
Mash cream cheese in bowl by hand. Add remaining ingredients and mix well and mash by hand again. Serve with crackers.
Mix all ingredients together.	Bake in two unbaked pie shells for 35 to 40 minutes at 300°.
You will need 4 pieces heavy-duty aluminum foil (you can use 2 pieces of regular weight foil).
Combine all ingredients into a medium size bowl. Marinate about 1 to 2 hours. Then discard the solution.
In medium bowl, combine sour cream, mayo and seasonings. Stir in chopped onions, spinach, chopped water chestnuts and red peppers. Cover and refrigerate. Serve with crisp or assorted crackers. Makes 3 1/2 cups dip.
Work with hands until soft and smooth, of dough like consistency, and color is uniform. Press into candy molds, level with knife; carefully turn out onto waxed paper.
Mix together and heat in crock-pot for at least one hour before serving. May cook longer to increase flavor.
Mix bread, butter, shrimp, salt, pepper, cheese. Mix eggs and milk. Combine these two mixtures and pour into greased casserole dish. Set dish in pan of hot water in 350° oven for 1 hour.
Crush in a plastic bag the 2 stacks of Ritz crackers. Mix with all of the ingredients in a casserole dish. Refrigerate 4 to 6 hours. Bake at 350° for 30 minutes. Serve hot with any kind of crackers or raw vegetables.
Make pastry according to package directions, rolling to 2-12 inch rounds. Refrigerate. Preheat oven to 450°. In a large bowl, combine rhubarb, sugar, flour, eggs, lemon juice and salt. Put into pastry lined pie plate. Dot with butter. Place remaining pastry on top of rhubarb mixture, cutting slits in pie crust for steam vents. Moisten edge of pastry with a little water. Sprinkle with 1 Tbsp. sugar. Bake for 10 minutes. Reduce heat to 350° and bake 30 minutes longer.
Butter a 12 x 8-inch Pyrex dish. Place drained peas in bottom, next add drained asparagus, water chestnuts, sliced drained mushrooms, sliced eggs, salt and pepper. Spread soup over top. Place slices of cheese over all and sprinkle top with onion rings. Bake at 350° about 25 minutes. Serve hot. Serves 8 to 10.
Mix dry ingredients. Mix wet ingredients. Blend together. Bake at 425° for 35 to 40 minutes in an 8-inch square pan or 15 to 20 minutes in muffin pans.
Heat pineapple with juice to a boil. Add gelatin and mix well, then cool. Add buttermilk, nondairy whipped topping and nuts. Mix well and congeal.
Drain cooked spinach and mix all ingredients together. Shape into balls. Bake at 350° for 20 minutes.
Mix together cake mix, egg and margarine. Pat down in greased pan (13 x 9-inch). Sprinkle nuts.
Melt butter; add sugar, eggs, then rest of ingredients. Pour in greased pan. Bake 30 minutes at 350°.
Combine all ingredients, except mint leaves and lettuce, in large, flat-bottomed salad bowl, and refrigerate for 30 minutes to 1 hour. When ready to serve, add lettuce and mint leaves; toss.
Combine 1/4 cup soup with remaining ingredients except water. Mix thoroughly. Shape into 6 patties. Place in shallow baking dish (12 x 8 x 2-inch). Bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water; pour over meat. Bake 10 minutes more. Makes 6 servings.
Stirring constantly, bring water, pudding and jello to a full boil. Remove from heat and allow to cool while preparing strawberries. Slice strawberries and arrange evenly in pie crust. Spread glaze over strawberries and chill until firm. Cool Whip Lite optional.
Brown hamburger; drain. Mix well all ingredients together. Bake at 350° for 45 minutes, covered. Then 45 minutes uncovered. Freezes great!
Cook rice until golden brown in skillet in cooking oil. Add tomato sauce, water, lemon juice, shrimp, salt and pepper. Cover and simmer 35 minutes or until rice is done.
Place bread in 9x13 buttered dish. Mix sausage and cheese and spread over bread. Add milk and mustard to beaten eggs and pour over bread, sausage and cheese mixture. Cover and refrigerate overnight. Before baking, mix soup and milk and pour over casserole. Bake, uncovered, at 325 degrees for about 1 hour. Makes about 12 servings.
Cook cabbage leaves in salted water for a few minutes to soften. Drain. Mix 2 tablespoons soup with the rest of the ingredients. Divide mixture among cabbage leaves, fold in sides and roll up, securing with toothpick. Place rolls seam side down in pot and pour soup over them. Cover and simmer 40 minutes. Stir now and then spooning sauce over rolls.
Mix flour and sugar. Cut in the butter. Stir in the cheese. Pour the apples into a lightly greased pie plate and sprinkle the dry mixture over the top. Bake at 350° for 30 minutes. Good served with pork.