HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Mix thoroughly the sugar, Jell-O, eggs, vanilla and shortening. Blend in dry ingredients. Roll dough into 3/4-inch balls. Place 3 inches apart on ungreased cookie sheet; flatten with bottom of glass dipped in sugar. Bake for 6 to 8 minutes. Makes 4 dozen.
Saute pecans and salt in margarine. Cream the cheese and all other ingredients. Spread cheese mixture on pie plate and top with pecans. Bake 20 minutes in 350° oven. Serve hot with crackers.
Put vegetables through food grinder. Mix with the salt. Let stand overnight. Rinse with cup of water and drain well in colander.
First Day: Early morning, put beef and oxtail in a large crock pot covered with water. Put chicken in a second large crock pot covered with water. Cook all day, covered. In the evening, remove beef and all bones from broth to bowl. Allow to cool until it can be handled. Pull all meat off bones and return meat to broth. Do the same with chicken, remove from broth, debone and return meat to broth. Put both in refrigerator overnight.
Cook broccoli and onion; drain. Mix other ingredients together in 2-quart casserole dish. Bake, uncovered, for 20 to 25 minutes at 350°. This is a holiday standard dish in our home!
Beat together oleo, sugars, peanut butter, soda, salt, vanilla and egg. Stir in flour and oatmeal. Spread dough in bottom of an ungreased 9 x 13-inch pan. Bake at 350° for 20 minutes. Sprinkle chocolate chips on the top and return to the oven long enough to melt the chips. Spread chocolate evenly. Cool slightly.
Fry pork until crisp. Add onions and cook until brown. Add potatoes, celery, water and bouillon cubes. Simmer 10 to 15 minutes. Stir in milk, butter, salt and pepper to taste. Add chicken; heat until hot. When ready to serve, stir in chopped eggs. Reheating improves flavor. (Can add a little thickening.)
Mix first 5 ingredients well.	Add a little flour at a time, mixing well, until dough leaves the sides of bowl.	Put flour on table. Knead dough until smooth and elastic. Put back in bowl and cover with towel. Let rise until doublefold. Grease loaf pans. Shape dough into 4 or 5 loaves and place in pans. Grease tops of loaves with melted butter or margarine. Cover with towel and let rise until doubled. Bake at 350° for 45 minutes to 1 hour. Butter tops of loaves when you remove them from the oven.
Measure broth and soup in saucepan. Blend well and heat. Combine flour and water until smooth; stir into soup mixture until thickened. Add chicken and simmer until heated. Make biscuits from Bisquick recipe on box. Serves 4.
Prepare gelatin according to directions and chill until it starts to set. Add yogurt and stir until well mixed. Pour in a mold and chill until set.
Beat eggs; add salt and sugar and beat. Beat in oil. Mix flour, cinnamon, soda and baking powder and add alternately with grated zucchini. Add nuts, coconut and raisins and mix well. Turn into three well-greased loaf pans and bake at 350° for 55 minutes on lowest rack.
In soup pot, brown onion and butter, then add water and bouillon cubes and bring to boil. Add broccoli and boil for 5 minutes. Then add noodles and boil for 5 minutes. Add milk and cheese (cut in pieces). Warm until cheese melts.
Mix sugar with softened butter and milk to make a batter. Roll out flat to about 1/8-inch thickness (more or less). Add milk and/or sugar to make it easy to work with. Wrap each cherry with a circle of "dough." Place on cookie sheet covered with waxed paper. Refrigerate overnight. Melt chocolate pieces with shortening. Dip each cherry into hot chocolate mixture. Place on waxed paper. Refrigerate until firm and enjoy!
Beat eggs well. Mix sugar and flour and combine with remaining ingredients. Pour into unbaked pie shell and cook in oven at 350° until firm or until knife comes out clean, approximately 45 minutes.
Crush corn flakes and mix with other ingredients. Put in greased baking dish and bake until cheese is melted and casserole is heated thoroughly. Top with grated cheese. Serves 6.
Drain crab meat and pour lemon juice on meat. Combine remaining ingredients and add to crab meat and lemon juice. Put in saucepan and heat at low temperature. Place in serving bowl or chafing dish and serve with assorted crackers, chips or cubes of French bread.
Melt chocolate in boiling water; cool. Cream oil and sugar until fluffy. Add egg yolks; beat well. Add melted chocolate and vanilla. Sift together flour, salt and soda. Add buttermilk to chocolate mixture. Beat well until smooth. Fold in egg whites. Pour in 3 greased and floured pans. Bake at 350° for 30 minutes. Cool and frost.
Put diced eggs in pan; add drained tuna and mushrooms. Add cheese to White Sauce. Cook until melted, then mix all ingredients together. Pour into buttered casserole. Cover with cracker crumbs and dot with butter. Bake at 450° until golden brown.
Combine broccoli, cream of mushroom soup, salad dressing and eggs. Pour into a greased 13 x 9-inch pan. Sprinkle bread crumbs and cheese on top. Bake at 350° for 25 to 30 minutes.
Prepare brownie mix by box directions. Place half of the mixture in a 9 x 13-inch baking dish.
Put layer of meat, onions and mushrooms in bottom of pie shells. Add Swiss and cheddar cheese. Mix eggs, milk, salt and pepper together in a bowl. Pour over meat and cheese. Bake at 450° for 15 minutes; reduce heat to 350° and bake for 30 more minutes.
Sift together sugar, flour, salt, baking powder and baking soda. Cut in shortening. Add milk, eggs and apples and blend well. Spread into a greased 9 x 13-inch baking dish.
Combine 2 cups flour and 1/2 cup powdered sugar in bowl. Cut in margarine until mixture clings together. Press into 9 x 13-inch baking dish. Bake at 350° for 20 to 25 minutes. Combine eggs, lemon juice, sugar, salt, baking powder and 1/4 cup flour in bowl. Beat until smooth. Pour over baked layer. Bake for 25 minutes longer.
Mix butter, shortening, 1 1/2 cups sugar and eggs thoroughly. Blend in flour, cream of tartar, soda and salt. Shape dough by teaspoonful and roll into balls. Roll the balls in a mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Makes 5 dozen.
Combine all ingredients in a bowl and mix well. Cover and chill overnight to blend flavors. Serve with crackers or assorted raw vegetables. Makes 4 cups.
Mix all ingredients together. Put dough on board and knead until stiff enough to roll out. Roll dough out, then put butter and jelly on the dough. Roll it up and put in a baking dish. Bake until done at 350°.
Mix together coconut and nuts; put in bottom of a greased 9 x 13-inch pan. Prepare cake mix according to package directions. Pour over coconut and pecan mixture. Place butter and cream cheese in a saucepan and heat until mixture is warm enough to stir in powdered sugar. Stir until smooth. Spoon this mixture over the top of the unbaked cake mix. Bake for 35 to 40 minutes at 350°. Do not cut until cool.
Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator. Prepare an ice cream maker according to the manufacturers instructions.
Combine sugar, flour, salt and nutmeg. Add fruit and mix well; let stand for 20 minutes. Spoon into 9-inch pastry shell. Don't use butter. Bake in hot 400° oven for 40 to 45 minutes.
In a very large mixing bowl, combine milk, sugar, whipping cream, lemon juice, lime juice and lemon extract; stir to dissolve sugar. (The mixture may appear slightly curdled.) Freeze in a 5-quart ice cream freezer and ripen ice cream according to the manufacturer's directions. If desired, garnish with lemon and lime slices. Makes 4 quarts.
Cook carrots until almost tender; drain. Add all other ingredients. Marinate overnight in refrigerator. Serve cold.
Cut tomatoes into chunks. Mix all ingredients in large kettle. Bring slowly to boiling, stirring often. Lower heat; simmer 30 minutes or until mixture thickens. Cool slightly, then measure 3 cups at a time into blender. Cover and blend until smooth, about 1 minute. Pour into Ziploc freezer bags. Makes 16 cups. Freeze. Good for soups and chili.
Put pineapple with juice, sugar, water and dry Jello in pan. Bring to a good boil. Cool. When partially set, add cottage cheese and Cool Whip. Mix well. Refrigerate.
Brown pork chops; pour off the fat. Stir in soup, 1/2 cup water, carrots and onions. Cover and let simmer 15 minutes. Add peppers and let cook 15 minutes. If you have an electric skillet, use it; if not, use an iron one.
Bring to a boil. Pick peppers up in hands and add to mixture. Cook for 5 or 10 minutes. Spoon peppers into hot jars. Add liquid to cover peppers and seal. Good on sandwiches, hamburgers, etc.
Combine first 6 ingredients. Mix until smooth. Add corn. Bake at 350° for 30 minutes.
Halve eggs lengthwise. Remove yolks and mash; stir in mayonnaise, mustard and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Arrange egg halves in a 10 x 6 x 2-inch baking dish. Cook onion and green pepper in 2 tablespoons of butter until tender. Stir in flour, sugar, 1/2 teaspoon of salt and dash of pepper. Add undrained tomatoes and bay leaf. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove bay leaf and pour over eggs. Toss together crumbs and melted butter; sprinkle atop. Bake in a 350° oven for about 25 minutes. Let stand for 5 to 10 minutes. Serves 4.
Mix together like pie dough press into pan (9 x 13-inch). Bake at 375° for 15 minutes.
Cook angel hair pasta according to directions. While pasta is cooking, cut up the vegetables. Mix pasta, vegetables, dressing and spices while pasta is still warm. Top with grated cheese. Refrigerate overnight.
Mix sugar, flour, fruit cocktail, soda and eggs. Pour in greased pan. Sprinkle with brown sugar. Bake at 350° for 40 minutes.
Heat oven to 375°. Separate crescent rolls into eight triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press crescent rolls together to form a crust and seal perforations. Sprinkle cooked sausage evenly over crust. Top with potatoes and diced bell peppers. Sprinkle with Cheddar cheese. Combine beaten eggs, milk, salt and pepper. Pour over crust. Sprinkle with Parmesan cheese. Bake the pizza for 25 to 30 minutes or until crust is browned and eggs are set. Makes 1 pizza. Yields 6 to 8 servings.
Fix taco meat according to directions on package. Once taco meat is cooked down, add beans and cook over low heat until mixture is hot.
Cream butter, crisco, and sugar together. Add eggs, one at a time, until well blended. Sift flour, baking powder, and salt together. Add dry mixture alternately with orange juice to creamed mixture. Add grated orange peel. Put in greased and floured tube pan. Start in cold oven. Turn to 325°. Bake 1 hour and 45 minutes. Remove from pan immediately after taking out of oven. Poke holes in top.
Bring water, lemon juice, sugar and salt to a boil until sugar is dissolved. Add apples, cinnamon, cloves and nutmeg; cook about 10 minutes until apples are almost tender. Turn off heat, but leave on burner, cover and let stand for 10 minutes to plump and finish cooking. Use a hand potato masher, food processor or food mill to sieve apples to desired consistency (I prefer hand masher).
Boil sweet potatoes for about 1 hour until soft. Drain; slip skins off and mash in large bowl. Preheat oven to 350°. Add butter, sugar, light cream, eggs and spices. Pour into buttered 2 quart baking dish and bake until center of souffle is set, 30 to 40 minutes. Raise oven temperature to 475°. Place marshmallows on top to cover. Return to oven for 3 to 5 minutes to brown.
Melt butter and cocoa in a microwave for 2 minutes. Stir in powdered sugar and milk. Cook in a microwave for 30 seconds. Stir in the vanilla and pecans and cook in microwave 30 seconds. Stir in marshmallows until dissolved. Pour into a buttered 8 x 8 x 2 pan. Place in refrigerator for 30 minutes. Cut into squares.
Melt butter in saucepan; remove from heat. Add crumbs and sugar; press into pan. Bake at 350° for 15 to 20 minutes; remove pan from oven. Arrange peaches on crust. Heat cream cheese in saucepan until soft; add remaining ingredients except jam. Return to oven. Bake at 350° for 15 to 20 minutes.
Beat egg whites until stiff, but not dry. Beat egg yolks until lemony. Work with hands or a spoon, the butter and egg yolks into the flour. Fold in beaten egg whites. Season with salt and pepper. Roll out, slice and shape as desired. Brush pretzels with milk and sprinkle with coarse salt. Bake on a cookie sheet in preheated 350° oven for about 10 minutes, turning once. Really good with melted Cheez Whiz over them.
In a 1 1/2-quart casserole, beat the eggs. Stir in remaining ingredients. Sprinkle with paprika. Bake at 350° for about 45 minutes or until a knife comes out clean; set casserole in a pan with water to bake for a better consistency.
Pour milk in bowl. Add sugar, Mazola, salt and nutmeg. Add yeast last. Add flour and knead with dough hooks until well blended. Turn out on floured board and knead by hand only until you can handle it. Roll out 1/2-inch thick. Cut and allow to rise for 5 minutes. Deep fry in Mazola at 375°. Drain doughnuts on paper towel. Frost doughnuts and dip in slivered almonds, chopped nuts or coconut.
In a large saucepan, combine broth, noodles, onions, celery and carrots and bring to a boil over high heat, about 10 minutes. Reduce heat and simmer partially covered 10 minutes. Stir in chicken and parsley and cook until heated through, 5 minutes more. Makes 8 servings.
Stir butter, flour and milk constantly until they come to a boil. Add cheese gradually. Pour over cooked macaroni. Bake at 350° for 20 minutes (put in a lasagne pan).
Mix all ingredients and bake at 400° for 30 minutes, then turn oven down to 325° and bake 1 more hour.
Clean lettuce and drain. Start with 2 cups of lettuce torn into bite size pieces. Take 3 tablespoons of mayonnaise and dot over lettuce. Scatter 1 portion of the peas over the lettuce. Scatter 1/2 cup Swiss cheese and 1/2 cup red onion over the lettuce. Scatter 3 tablespoons of sugar over the lettuce. Put 2 more cups of lettuce in and go through the same steps as before. Continue with third cups of lettuce, etc.
Cream shortening. Add sugar and eggs. Cream. Make paste of cocoa and food coloring. Add to creamed mixture. Add butter and salt with flour. Add vanilla. Fold in soda and vinegar. Bake on medium speed about 2 minutes. Bake in two 9-inch pans. Bake at 350° for 30 minutes. Cool. Split layers, if desired and ice.
Reserve the liquid from chickpeas. Cover peas with water and boil 5 minutes. Drain water. Place garlic and lemon juice in blender. Process until garlic is liquid. Add tahini. Blend until smooth. Add chickpeas and blend until smooth. Salt to taste. Spoon onto platter. Sprinkle with paprika.
Heat oven to 350°. Lightly grease and flour a 9-inch square pan. Beat together eggs, sugar, oil and pumpkin. In separate bowl mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add egg mixture; stir well. Mix in raisins and nuts. Pour into pan. Bake 35 minutes or until lightly browned. Cool. Spread with frosting. Cut into 1 x 3-inch squares. Refrigerate. Makes 27 bars.
Put first 4 ingredients into large pot. Add 1 can water and boil mixture. Mix hamburg, pork, bread, egg, salt, pepper and parsley and form into small meatballs. When pot is boiling, add meatballs and gently fold them in. Cook slowly about 4 hours; add salt and pepper if needed. Serves 4 to 6 people. Freezes well.
Place all ingredients in large bowl. Stir until well blended. Store in airtight container. Use 1/4 cup mix to 2/3 cup hot water.
Combine ham with next 9 ingredients. Shape into 6 patties. Place in baking dish. Bake for 30 minutes in 350° oven. Combine preserves, vinegar and mustard. Brush on ham patties. Bake 10 minutes.
In skillet, brown hamburger meat. Do not drain. Add flour (sufficient amount to make a gravy). Add milk until just barely covers meat in pan. If gets too thick, add more. Add salt and pepper to taste. Serve on white bread.
Add enough water to mix all ingredients together. In a crock-pot, cook 2 1/2 to 3 hours.
Brown pork chops on medium heat. Place rice in bottom of 9 x 13-inch dish. Top with pork chops. Place onion slices on pork chops. Pour consomme over all. Cover dish with foil. Bake at 350° for 45 minutes to 1 hour.
Scrub oyster shells thoroughly. Rinse under cold running water. Open oysters using the method recommended by the Fishery Council. Discard flat shell. Keep deep halves for use. Start oven at moderately hot (400°). Melt butter, season with parsley and a quick grind of black pepper. When butter is slightly cooled, roll each oyster in it barely coating oyster. Return oyster to shell. Squeeze lemon juice over oysters and cover each with crumbs. Place filled shells in shallow baking pan. Bake 5 minutes. Add light sprinkling of salt to oysters and continue baking 3 minutes. Serve hot.
Mix first four ingredients in baking pan. Sprinkle cheese on top and cover with crackers and poppy seed. Bake at 350° for 30 to 45 minutes.
Combine all ingredients; form into loaf and put in microwave-proof baking dish. Cook on High 8 to 10 minutes, or 140° on microwave thermometer or probe. Let stand 10 minutes before slicing. Serves 6.
Fry ground beef. Layer beef, potatoes, onion and carrots. Top with soup. Bake at 375° for 1 hour.
Cream sugar and margarine. Add eggs one at a time; mix well. Add alternately flour and 7-Up or clear drink. Add vanilla or lemon extract. Bake for 1 hour and 15 minutes in 325° oven.
Place all ingredients except nuts in large bowl. Microwave at Medium (50%) until chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased square baking dish, 8 x 8-inches. Refrigerate until set.
Dissolve jello in hot water. Add other ingredients and chill. Makes 20 (4 ounce) servings.
Mix all ingredients together in a large bowl, then pour in the pie shells and refrigerate for at least 3 hours before serving. Keep what is left in the refrigerator.
Mix all ingredients together. Roll in small balls. Bake for 10 to 15 minutes at 425° or until brown.
Put the cornbread mix in a bowl, then mix with the ingredients. Preheat oven to 350°, then put the cornbread in a pan and cook for 15 to 20 minutes.
Mix all ingredients and simmer 15 minutes. This sauce can be used on chicken or ribs.
Combine cheese, butter, basil and onion salt. Simmer over low heat for 5 minutes, stirring constantly. Cool for 10 minutes until starts to thicken, stirring occasionally. Slice bread lengthwise. Spread some of the cheese mixture on cut surfaces. Put loaf together and spread remaining cheese mixture on top and sides. Wrap in foil and bake at 325° for 20 minutes. Turn back foil and bake for 5 more minutes. Slice to serve.
Microwave chocolate and margarine in large microwavable bowl at High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate until well blended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (do not overbake). Cool in pan; cut into squares. Makes 24 brownies.
Beat margarine and sugar until smooth. Beat in eggs. Stir in milk and almond extract. In another bowl, mix flours, baking powder, cinnamon, granola and apricots. Add to butter mixture and beat until just moistened. Divide batter among 12 large greased or lined muffin cups. Bake at 325° for 30 minutes.
Whisk butter and sugar together in a bowl until pale and fluffy. Gradually beating the egg, sift the flour and ginger into the mixture and work in with a fork until fairly firm dough is obtained. Roll dough into small balls, about size of walnut, and put them on buttered baking sheets, spaced apart. Bake in the oven at 150° Centigrade, 300° Fahrenheit or gas mark 2 for 40 to 45 minutes, until crisp, well risen, hollow and very lightly browned.
Pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in sugar and next 4 ingredients; chill. Stir in ginger ale before serving. Make 3 quarts.
Mix in all ingredients to taste and bring to a boil. Simmer for 45 minutes to an hour until sauce has thickened and flavors have mixed.
Mix eggs and spices. Slowly add hot milk. Pour into pie shell and bake 10 minutes at 450°. Reduce heat to 350° and bake 20 minutes.
Combine all the ingredients and mix with electric beater. A little more milk may be added, if necessary. Top the top layer of graham crackers with icing. Cover with aluminum foil and place in refrigerator for 24 hours. Cut into squares and store in covered container in refrigerator. Freezes quite well.
Fry bacon until lightly crisp. Break into bits. Mix bacon with milk and bread crumbs. Stir into corn with salt, chili powder, cheese and mushrooms. Mix well. Pour into a 2-quart casserole. Bake at 350° for 50 minutes or until puffy and creamy soft. Garnish with additional crumbled bacon.
Saute onions in oil until brown, about 10 minutes. Add 1/4 cup water and cook for 5 minutes. Stir in tomato sauce and simmer 20 minutes. Add 1/2 cup water and cook for 10 minutes. Add corn, water, sugar and salt. Cook for about 40 minutes. Add pepper to taste.
Grease an 8 x 8-inch square pan or 1 1/4-quart baking dish. Pour blueberries into pan. Combine sugar, orange rind, cardamon and mace. Sprinkle sugar mixture and pie crust mix in alternate layers over blueberries. Continue until all is used. Dot with butter. Drizzle lemon juice and vanilla over all. Bake for 45 minutes, until bubbly and topping is lightly browned. Serve with heavy cream.
Layer 1: In small bowl, thoroughly mix 2/3 cup chopped peanuts, flour and softened butter. Press into bottom of 8 x 12-inch baking dish. Bake 20 minutes at 350°. Cool thoroughly.
Mix together cake mix, pudding, oil and water. Add eggs, one at a time, beating well after each. Add sour cream, chocolate chips, walnuts and grated German chocolate. Add coconut. Put in greased tube cake pan and bake at 350° for 50 to 55 minutes.
Preheat oven to 400°. Melt butter in 9 x 13-inch pan. Mix dry ingredients in plastic bag. Shake chicken pieces until coated. Arrange skin side down in butter. Bake, uncovered, for 30 minutes; turn and bake 25 more minutes.
Boil sugar, water and spices until syrup threads from spoon (293°). Drop peanuts into syrup. Stir until nuts are dry looking. Pour out on waxed paper and let stand until cold and dry.
Mix Italian dressing and chicken breasts in a casserole dish and bake at 350° for about 45 minutes. Make rice as directed and serve chicken breasts with Italian dressing over rice.
Clean potatoes. Prick with a fork. Wrap in foil. Bake at 425° for 40 to 60 minutes or until tender. Cut a lengthwise slice from top of each baked potato; discard skin from slice and place pulp in bowl. Gently scoop out each potato, leaving a thin shell. Add pulp to bowl.
Melt butter in 13 x 9 inch baking dish (glass works well). In bowl, combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter. (Do not stir.) Bring remaining 1 cup sugar, peach or other fruit slices and lemon juice to a boil over high heat, stirring constantly. Pour over batter. (Do not stir.) Sprinkle with cinnamon or nutmeg. Bake at 375° for 40 - 45 minutes or until brown.
Combine milk and eggs. Add sugar; mix well. Add rice, salt, vanilla, cinnamon and raisins. Pour into well-greased casserole. Bake for about 1 hour, or until mixture does not adhere to a knife.
Combine soups and broth; set aside. Place 1 box of dry stuffing mix in bottom of 9 x 13-inch casserole dish. Place half the cubed chicken and half the soup/broth mixture. Repeat. Bake until bubbly, about 45 minutes in a 375° oven. Suitable for large group as it serves several.
Mix egg, milk, oil and salt together. Add flour until dough is stiff enough to roll. Roll on floured board and cook in boiling broth.