HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and oleo; add eggs and buttermilk. Sift dry ingredients and add to creamed mixture. Add boiling water and mix. Bake at 350° for 45 minutes.
Put the gelatin in the water, heat the soup (without any water added) and dissolve the gelatin there. Add the rest of the ingredients, and pour them into an oil-greased mold. Refrigerate until hard, take out of the mold and serve over lettuce leaves. Decorate with red pimentos, small sweet peas and olives. Makes 12 servings. Good for buffets and can be also used as a spreader.
Mix Bisquick, water and cheese. Place by the tablespoonful onto baking sheet and bake at 350° for 8 to 10 minutes until golden. Melt butter and mix with spices. Brush onto biscuits and serve. Yields 12 servings.
Melt butter and mix in sugar. Add eggs, then add in all the remaining ingredients. Stir well. Pour into two (8-inch) greased pie pans. Bake at 350° until golden brown, approximately 35 minutes.
In the large bowl of an electric mixer, cream the butter and brown sugar until smooth. Add the egg and vanilla and beat well. Stir in the dates and let the mixture set 5 minutes to soften the dates. Then beat at high speed for 3 minutes or until very light brown and creamy. Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps. Stir into creamed mixture, mixing well. Stir in the coconut, granola, walnuts and chocolate chips. Drop the batter by tablespoons onto a lightly greased cookie sheet about 1 1/2-inches apart. Bake in a 350° oven until lightly browned, about 10 to 15 minutes. With a spatula, immediately remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container.
Combine sweet potatoes, sugar, salt, eggs, 3 tablespoons margarine and milk. Pour into greased 1 1/2-quart baking dish.
Mix cake mix according to directions. Pour into 11 x 15-inch greased and floured cake pan. (Exact pan size is important!). Mix Ricotta cheese, 1/2 cup sugar, eggs and vanilla. Beat very well until creamy. Pour over unbaked cake mix batter. Bake at 350° for 45 minutes.
Mix together and roll into small balls. Bake for 15 minutes at 350°.
Salt and pepper meat. Place beef in a roasting pan, uncovered. Put in oven at 375° for 1 hour. Turn off oven. Do not open door! Let set.
Combine dry ingredients. Combine sour cream and half and half. Add to dry mix until moist. Turn dough out and knead gently. Roll 1/2-inch thick. Cut with biscuit cutter. Bake at 425° for 8 to 10 minutes.
Mix cake mix, oil, eggs and mandarin oranges and bake in 9 x 13-inch pan at 350° until center comes out clean, 30 to 40 minutes.
Mix rice, meat, salt and chili sauce. Shape into balls of medium size. Pour tomatoes over the top. Cover. Bake 60 to 80 minutes in 350° oven and see your little porcupines. (This can also be made into a loaf.)
Mix all ingredients together. Pour into 2 graham cracker crusts. Top with remaining Cool Whip.
Preheat oven to 325°. Beat eggs until foamy. Add flour, sugars and beat until well blended. Blend in oleo. Stir in nuts and chips. Pour into pie shell. Bake for 1 hour. Serve warm with ice cream.
Preheat oven to 325°. Cream butter or margarine, sugar and vanilla, then add flour and salt. (Can be refrigerated for easier handling.) Shape dough around piece of nut or half a cherry to form 1-inch balls. Roll in shredded coconut. Place on ungreased cookie sheet and bake 18 minutes.
Heat oil in pan. Cut steak into serving size pieces and lightly flour. Lightly brown meat in hot oil and remove from pan; place on paper towels to absorb oil. Add onion, pepper, garlic and celery to pan; fry until clear stirring to prevent sticking. Add sugar, tomato sauce, water and seasonings. Cook stirring constantly for about 5 minutes. Put steak in single layer in 9x13 pan, pour sauce over meat. Add additional water if sauce does not completely cover all meat. Cover pan with foil. Bake at 350° for about 1 hour. Serve over rice.
Slice onions. Heat oil in frying pan over medium-high heat. Add chops and cook them until well browned, about 5 minutes per side. Remove chops. Reduce heat to low. Add onions to pan drippings. Cover and cook until the onions soften, about 10 minutes. Add beer, 1 teaspoon salt and 1/4 teaspoon pepper, marjoram and pork chops. Cover and cook about 1 hour until chops are tender. Remove chops and keep warm. Raise heat to high. Bring pan juices to a boil and continue boiling until slightly thickened, about 5 minutes. Spoon onions and sauce over chops and serve.
Chop all vegetables very fine. Heat V-8 juice (a metal measuring cup works well). Dissolve gelatin in juice. Mix all ingredients. Refrigerate 24 to 48 hours (a must). White bread makes the best sandwiches.
Pour into buttered casserole; reserve 1/2 cup for sauce. Bake at 350° for 40 to 45 minutes.
Boil cranberries until they pop. Add sugar and raisins. Boil 10 minutes more. Stir in nuts. Add cinnamon sticks. Remove and refrigerate.
Trim skin from ham. With sharp knife, score fat surface, making uniform diagonal cuts about 1/8-inch deep and 3/4-inch apart. Place ham fat side up on a rack in a shallow roasting pan. Bake in 325° oven 1 3/4 to 2 1/2 hours. Meanwhile in a small saucepan, combine fruit spread, mustard and lemon juice. Cook over low heat, stirring until blended. During last 20 minutes of baking time, brush ham with about 1/4 cup strawberry glaze. Let ham stand 10 minutes for easier slicing. Heat remaining glaze and serve as a sauce for the ham.
Place eggplant slices on a cookie sheet. Brush with melted butter and sprinkle with salt. Broil 6 inches from heat for 5 minutes or until golden brown. Turn slices over and broil until brown. Set aside.
Cook and drain vegetables. Put in greased 2 quart flat casserole.	Mix onion, cheese and mayonnaise. Spread over the vegetables. Melt	 margarine and mix with the crackers. Sprinkle over top.	Bake at 350° for about 30 minutes. Yield: 6 servings.
Combine softened cream and Cheddar cheeses. Add remaining ingredients. Chill. Shape into ball and roll in finely chopped pecans.
Brown meat slowly. Spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender. Drain and rinse. Combine remaining ingredients, except Mozzarella.
Blend shortening and brown and granulated sugars in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar-egg mixture, blending well. Stir in 1/2 of candies (reserve remaining for decoration). Drop from teaspoon on ungreased cookie sheet; decorate tops with remaining candies. Bake in moderate oven (375°) 10 minutes or until golden brown. Remove cookies with spatula to wire racks. Cool completely. After baking, some candies may be slightly cracked. This adds texture and interest to cookies, still the same delightful flavor.
Melt margarine; add rest of ingredients. Mix well. Refrigerate up to a month.
Brown meat in large skillet. Season with Greek seasoning. Cover with tight lid, turn heat down to low and cook until meat is very tender. Cut pepper and onions; add to meat. Cook until peppers and onions are done but not real soft. Serve with baked potato, salad and hot rolls.
Grease and flour 13 x 9 x 2-inch baking pan. Preheat the oven to 350°. In large mixing bowl, cream butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and cocoa; stir into creamed mixture. Add pecans, coconut and vanilla; beat well. Turn the batter into prepared pan, smooth the top. Bake for 30 to 35 minutes. Test with a wooden pick. Remove from oven; sprinkle top with marshmallows.
Mix together the soups, noodles, milk and chicken. Place in a lightly greased casserole dish. Top with potato chips. Bake at 350° for 1 hour. Makes 6 servings.
Heat vinegar and sugar. Pour over beets. When cool, put eggs, beets and mixture in a jar with a tight lid. Be sure liquid covers eggs. Best if made 24 hours before serving. One tablespoon pickling spice may be added if desired.
Mix chopped cranberries with sugar and lemon peel in processor, using on/off turns. Add butter and blend until mixture is combined, but slightly chunky.
Spread oleo in the bottom of a 9x13-inch baking pan. Cut up cabbage and place into the baking pan. Bake covered at 350° until tender. Season with lemon pepper. Bake uncovered for 30 minutes.
Heat oven to 375°. Remove wrapper from chocolate pieces. In a large bowl, beat butter, sugars and vanilla until well blended. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes. Cool slightly; remove from cookie sheet.
Bake cake mix in 13 x 9-inch cake pan. Combine pineapple and sugar; boil for 10 minutes and cool. Pierce holes in cake. Pour cooled mixture over top of cake; cool. Prepare pudding mix and spread on top; chill. Serve with Cool Whip.
Sift flour, baking powder and	sugar.	Beat egg with milk; stir into flour mixture. Heat 2 cups oil in a large frying pan. When oil is hot, drop in batter from large spoon. Cook fritters until golden brown on one side, then turn over. Drain on kitchen paper towel. Serve at once with sugar, cinnamon or honey and cinnamon.
Mix all ingredients, except chocolate chips and paraffin. Roll into small balls the size of a walnut. Place on cookie sheets lined with waxed paper. Let stand until set in refrigerator. Then melt chocolate and paraffin. Dip candy in chocolate. Cool on waxed paper. Store in cool place.
In large pan, heat onion, bouillon, water and salt to boiling. Reduce heat; cover and simmer about 10 minutes. Add milk; stir in instant potatoes. Beat until fluffy. Gradually stir in 1 1/2 cups milk. Heat to boiling.
Pour the cold milk into bowl. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Stir whipped topping into pudding very gently with rubber scraper until mixture is all the same color. Place about a spoonful of frosting on each cupcake. Spread frosting around top of cupcake with the back of teaspoon. Sprinkle with candy decorations. Put cupcakes into refrigerator to chill until serving time. Store any leftover cupcakes in refrigerator.
Preheat oven to 350°. Place chicken in shallow baking dish that has been sprayed with nonstick cooking spray. Spread mushrooms over chicken. Pour spaghetti sauce evenly over chicken and mushrooms. Bake uncovered 50 to 55 minutes. Sprinkle dish with cheese. Return to oven and bake until cheese melts.
Cut beef across grain into thin strips. Combine soy sauce, garlic and ginger; add beef. Toss and set aside while preparing vegetables. Heat oil in large frypan or wok. Add beef and toss over high heat until brown; lower heat and simmer for 30 or 40 minutes, then turn heat up. Add vegetables. Toss vegetables until tender and crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thick. Add tomatoes and heat thoroughly.
Dissolve the jello and sugar in the hot water. Cool. Mix the remaining ingredients except the sour cream in the cool jello. Blend in the sour cream. Let stand until jelled.
Line regular or graham cracker crust with bananas. Then add mixture of Cool Whip, cream cheese, sugar and blueberry pie filling. Chill several hours before serving.
Melt chips and condensed milk over low heat with salt. Remove from heat. Stir in vanilla and walnuts. Spread evenly into 8-inch square pan (paper lined). Chill 2 hours, then cut into squares.
Preheat oven to 375°. Combine flour, salt and baking soda in bowl. Set aside. Combine brown sugar, white sugar, softened butter and vanilla. Beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Drop mixture by teaspoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes. Makes approximately 100 (2-inch) cookies.
Split buns and lay out on counter. Mix butter and garlic. Spread thin layer on each bun. Place thin layer of ham on bottom of each sub, then Cheddar cheese, then pepperoni, then pizza sauce, mushrooms, olives and peppers. Top with Mozzarella; close subs. Rub olive oil on outside of buns. Wrap in foil individually. Bake at 350° for 25 minutes, then pig out!
Dissolve gelatin in the boiling water. Add cranberry sauce. Stir until completely mixed. Add the orange juice and grated rind. Chill until partially set. Grate the apple. Pare the grapefruit. Remove all membrane and cut into small segments. Fold apples and the grapefruit sections into gelatin. Turn into oiled one-quart mold. Chill. Serves 6 to 8.
Mix all this together, putting in bananas and nuts last. Divide into 2 loaf pans. Cook at 350° for 1 hour.
Place ingredients in mixing bowl and mix. Dip fish or vegetables into batter and deep fry.
Combine first 8 ingredients in a saucepan; gradually stir in water and vinegar. Bring to boil; cook 30 seconds. Let cool. Alternate tortellini, cherry tomatoes and artichokes on 24 (6-inch) skewers. Lay in baking dish (13 x 9 x 2-inches). Pour cooled mixture over skewers. Cover and marinate in refrigerator 4 hours, turning occasionally. Drain and place on serving platter.
Combine the first 7 ingredients in large bowl; beat at medium speed until well blended. Combine flour and the next 3 ingredients; stir well. Add to applesauce mixture, stirring until well blended. Pour batter into a Bundt pan coated with cooking spray. Bake at 350° for 30 to 35 minutes, or until cake tests done. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
Bring to boil all ingredients and cook 1 minute. You can add 2 tablespoons peanut butter, if desired.
Mix; drop by spoonful on greased baking pan. Smash with fork. Bake at 350° for 12 to 16 minutes.
Cream shortening and sugar. Add egg, molasses and dry ingredients. Drop dough by level teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from baking sheets. Makes 3 dozen cookies.
For a mild sauce, omit the red pepper. Chop onions and peppers fine; prepare tomatoes as for canning and cook down. When done, add other ingredients and put in jars; seal tight.
Put in jar with tight fitting lid. Shake well until blended. Refrigerate. Will keep for 1 week.
Beat cream cheese, cream, egg yolks, egg, salt and pepper together. Arrange 1-inch slices of bacon at bottom of pan. Pour cheese mixture over bacon. Bake in preheated 400° oven for 20 minutes. Reduce heat to 350° and bake 10 minutes longer or until puffed and golden brown.
Blend soup and milk together. Stir in cheese and heat, stirring constantly until cheese melts. Serve over vegetables. Yields 2 quarts.
Mix first three ingredients. Gently fold in whipped topping. Cover and refrigerate until thoroughly chilled.
Brown ground beef and onion until slightly brown; drain. Mix all ingredients and put in a baking dish. Bake 25 minutes in a 370° oven.
Bring water to a boil in a large saucepan. Stir the grits in, stirring constantly, until completely mixed. Cook, stirring, until thickened. Mix eggs, slightly and add a small amount of grits to the eggs, stirring constantly, to prevent overcooking eggs. Add to grits. Add seasonings, cheese and butter, mixing well. Pour mixture into a buttered 2-quart casserole and bake 45 minutes in a preheated oven at 350°. Serves 6.
Stir cream cheese until very soft. Gradually blend in 1/2 cup of milk until mixture is smooth. Add remaining milk and the pudding mix. Beat slowly until blended, about 1 minute. Immediately pour into crust. Chill at least 1 hour.
In a 6-inch skillet, cover bottom with oil and fry potatoes and onions until onions are soft and potatoes crusting. Beat eggs in a small bowl. Add pepper. Pour over top of potatoes and onions and cook until top is set. Slide onto plate and reverse into skillet again for mixture to set completely. Serve with large green salad.
Combine Sourdough Starter, water, corn oil and sugar in bowl. Mix well. Stir in flour. Brush surface with additional oil. Let rise, loosely covered with waxed paper, for 8 hours to overnight.
Use an 8-inch square pan or double recipe and use a 13 x 9-inch pan.
Put the first 4 ingredients in a pan. Bring to rolling boil. Pour over the next 3 ingredients, stir and drop on waxed paper.
Beat 4 egg yolks and 1 egg white together until light colored and thick. Add milk and beat thoroughly. Add lime juice and rind and stir until mixture thickens. Fold in remaining egg whites which have been beaten stiff. Turn into baked pie shell.
Mix sugar, cocoa, milk and margarine. Put on medium heat and cook until it starts to boil. Remove from heat and cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoonfuls onto waxed paper.
Thaw potatoes and stir in mayonnaise. Melt cheese and stir in. Place in 8 x 12-inch baking dish sprayed with Pam. Top with bacon bits. Bake at 350° for 45 minutes.
Mix all ingredients together; stir well. Spread between layers. It may be runny. If so, place in refrigerator for a while before icing cake. Keep cake in refrigerator.
Mix together the first 5 ingredients. Mix berries and 3/4 cup sugar with 1 cup water and cornstarch; boil for 1 minute. Pour berries into baking dish; dot with butter and 1/2 teaspoon cinnamon. Drop dough with spoon on top of fruit. Bake at 375° for 30 minutes.
Combine oatmeal, sugar, flour and soda and add melted margarine. Pat 2/3 of mix in 9 x 13-inch pan. Bake 15 to 20 minutes.
Mix well and form into balls. Brown in 2 tablespoons oil in a heavy skillet. Remove meat balls from pan and add 2 tablespoons flour to skillet; blend well. Add 1 (10 1/2 ounce) can consomme or beef broth. Cook over medium heat, stirring constantly, until thick. Return meat balls to gravy. Cover and simmer 15 minutes.
Saute onion and ground beef together; drain, then add the tomato sauce or soup. Add chili powder and salt. Spread Tater Tots over top, then spread grated cheese over Tots. Bake at 400° for 30 minutes.
Mix water, cornstarch and salt in saucepan and bring to a boil. Add maple flavoring and artificial sweetener.
Brown ground beef and drain. Add onion, pepper, both cans of soup, salt, pepper and Worcestershire sauce. Let simmer about 15 minutes.
Mix together: sugar, flour, soda, eggs and crushed pineapple. Bake at 350 degrees for 30 minutes. Boil milnot, butter and sugar for 3 minutes. Add nuts and coconut. Pour on cake while hot.
Mix together margarine, peanut butter, vanilla, confectioners sugar and graham cracker crumbs and make into balls.
Place all ingredients in food processor and blend. Refrigerate. Great with relish tray and veggies.
Combine sugar, flour, eggs and butter, mixing well. Add buttermilk, vanilla and food coloring. Mix well. Pour into unbaked pie shell and bake 10 minutes at 400°. Reduce heat to 325° and bake 1 hour or until knife inserted comes out clean.
Mix all ingredients well and pour into a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool completely.
Combine peanut butter, milk, sugar and cream cheese. Beat until well blended. Add Cool Whip, folded in. Pour into pie shell and freeze at least 2 hours.
Toss carrots and raisins together; blend remaining ingredients together to make dressing. Mix with carrots and raisins. Refrigerate for 30 minutes.
Keep mixing and adding until the amount covers beets in pot. May add pickling spice. Bring to boil, put in jars and seal.
Mix all above in covered casserole dish. Bake at 350° for 45 minutes.
Place chicken in pan; salt and pepper to taste. Pour ketchup and Pepsi over chicken. Cook at 350° for 1 hour.
Cut pita bread in quarters. Brush with Pizza Quick sauce or Italian dressing. Sprinkle with Mozzarella cheese. Add a dash of Italian seasoning and garlic powder. Bake at 350° for 10 minutes. (Can be served as an hors d'oeuvre or a snack.)
Pour boiling water over bran; set aside. Mix together rest of ingredients. Cream sugar and shortening. Add eggs, buttermilk, flour, baking soda and salt. Add water bran mixture to oatmeal mixture. Bake at 375° in muffin pan, 20 to 25 minutes. Will keep in refrigerator in airtight container for 3 months. Yields 8 dozen medium muffins.
Reserve 1/2 cup marshmallows to sprinkle on top and broil lightly. Combine all ingredients. Mix lightly. Spoon into 1-quart casserole. Bake at 350° for 20 minutes. Serves 6.
Line muffin tin. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar until well blended. Add eggs. Mix well. Pour over wafers to 3/4 full. Bake 25 minutes at 325°. Remove when cool. Top with whipped nondairy topping, chocolate, nuts or any fruit pie filling.
Cook 1 cup of rice. Brown meat in butter or shortening with onion, cut fine. When done, add catsup, barbecue sauce and Worcestershire sauce. Add eggs and sage. Mix thoroughly with rice. Season with salt and pepper to taste. Place in a buttered casserole dish and dot with butter. Bake for about 20 minutes in oven at 400°. This dish may be made with leftover rice and leftover meat.
Boil rice with slightly less water. Beat eggs, adding salt. When oil starts to smoke, add eggs and scramble into 2 tablespoons and put them on a plate.
In a heavy pan, make a roux with shortening and flour. When quite brown, add chopped onion and parsley. Cook slowly until onion is well browned and very soft. Add bay leaf, thyme and hot oyster liquor, then add hot water. Simmer about 15 minutes. Add drained oysters and continue cooking 5 minutes more. Remove from heat and gradually stir in 2 tablespoons file. Serve immediately over cooked rice in soup bowl. Serves 6 to 8.
Dissolve gelatine in hot water. Add sugar, lemon and pineapple juice. Set partially. Add remaining ingredients. Chill in oiled pan until set. Should be made a day or two before serving. May be kept (refrigerated) for several weeks.
Let rise 3/4 hour. Knead down 3 times. Put into bread pans. Bake at 350° for 35 minutes. This is a very large batch. I only make half.
Cook broccoli. Stir all ingredients together in casserole dish. Bake at 350° for 30 to 40 minutes.
Cream sugar and shortening. Add egg and vanilla. Sift dry ingredients and add to mixture, alternately with milk. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Saute onion and celery in oil. Add cubed tofu to pan, then rest of ingredients. Mix well. Form into patties (add more bread crumbs if too wet). Bake on Pam-sprayed (patties stick if not careful) cookie sheet at 375° for about 40 minutes. Place in casserole dish and cover with mushroom soup gravy or ladle over as served.
Mix all ingredients together with a spoon. Spoon heaping tablespoonfuls (walnut size) on sprayed cookie sheet. Bake at 350° for 7 to 10 minutes.
Mix together thoroughly: shortening, sugar, egg and milk. Sift together and stir in flour, baking powder and salt. Mix in citron and currants or raisins. Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugar-side up, 2-inches apart, on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed. Bake at 400° for 12 to 15 minutes. Makes about 3 dozen, 1 1/2-inch cookies.
Cut peppers in half lengthwise; remove seeds and white part. Sprinkle with salt. Combine beef, crumbs, salt, eggs, onion and pepper. Fill cavities of peppers with meat mixture. Place in roasting pan; pour oil in pan. Bake at 350° for about 20 minutes to brown. Dilute tomato sauce with water in saucepan; heat on top of stove. Pour over browned peppers. Bake 45 minutes longer. Baste several times with sauce. Serves 12.
Stew rhubarb and 3/4 cup sugar. Mix up rest of ingredients and add to rhubarb mixture. Put in pie shell and bake 10 minutes at 450°. Turn down oven; bake 30 minutes at 325°.
Mix all ingredients. Stir well. Heat until becomes thickened. Remove from heat and place in baked pie shell. Top with meringue. Place in 350° oven until meringue is golden brown.
Bring water to boil. Add butter, salt, pepper and parsley. In another pot, cook pasta until tender. Add drained pasta to water mixture. Bring to boil again.
Mix margarine, cocoa and milk. Boil 1 minute. Add peanut butter, vanilla, oats and nuts (if using nuts). Mix and drop from spoonfuls onto waxed paper. Let cool.