HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour with soda. Combine oleo, sugars, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Preheat oven to 300°. Beat egg whites until stiff. Continue beating; gradually add sugar. Fold in vanilla extract and chocolate chips.
Saute onion and bell pepper. Add cheese. Add diced Ro-Tel tomatoes. Melt and blend.
Put milk on stove and add 1/4 cup sugar. Let get hot but not boiling. Put the rest of sugar in bowl with cornstarch and add some milk to make paste. (I use a little milk out of container for this.) Add egg yolks and beat. When milk gets hot, add this mixture to milk and stir until thick. Add coconut.
Beat together sugar, vanilla and butter. Add banana and yogurt. Add mixture of dry ingredients. Blend in Grape-Nuts. Pour into muffin cups and bake 16 minutes at 375°.
Put roast, water, bouillon and paprika in roaster. Cover and bake at 375° for 1 1/2 hours. Take roast out of liquid, cool, then slice thin. Heat liquid and add the remaining ingredients. Pour over meat slices and simmer 1 hour. Serve on hard rolls.
Put sifted flour into bowl. Add cocoa, soda, sugar and salt. Mix well. Put into a greased square pan, about 9 x x 9 x 2-inch. Make 3 holes in dry mix. Into one hole, pour oil, next one pour vinegar and last one the vanilla. Pour cold water over all. Beat with a spoon until nearly smooth and you can't see the flour. Bake at 350° for 1/2 hour.
Grease Bundt pan. Cut biscuits in 1/4's. Melt margarine, sugar and cinnamon to blend. Add nuts (chopped).
Cream all ingredients together. Butter a 9 x 13-inch glass dish. Bake 40 minutes in 300° oven then let stand 5 minutes.
Preheat oven to 325°. Spray 2 loaf pans with vegetable cooking spray. In a large bowl, using an electric mixer, beat together the sugar, oil and eggs. In a separate bowl, stir together dry ingredients. Add dry mixture to batter; mix just until blended. Stir vanilla, apples and pecans into batter. Pour batter into prepared loaf pans. Bake for 1 hour, or until inserted knife comes out clean. Yields 2 loaves, 16 servings each. Each serving contains 189 calories (47% from fat).
Combine cheese, tuna, 1/4 cup bread crumbs and seasoning. Blend into beaten eggs. Place in casserole dish (1-quart). Sprinkle with remaining bread crumbs (buttered). Set casserole in pan of hot water. Bake at 350° for about 30 minutes.
Grate cabbage and carrots and mix. Add other ingredients and mix well. Store in covered container for at least 10 hours prior to serving time. Serves 25 to 30. May also be used by a family. Keeps well in refrigerator.
Heat oven to 375°. Combine Crisco, sugar, margarine and milk in large bowl. Beat at medium speed with mixer until creamy. Beat egg into creamed mixture. Combine dry ingredients and mix into creamed mixture until just blended. Stir in chocolate chips. Drop by teaspoon on ungreased cookie sheet. Bake 10 minutes. Yields about 4 dozen.
Preheat oven to 350°. Combine sugar and cornmeal. Add eggs, oleo, buttermilk and vanilla. Blend well. Pour into pie shell and bake for 40 to 45 minutes or until set.
Combine all ingredients. Chill well. Serve with crackers. Makes about 2 cups.
Heat oven to 350°. Grease muffin cups or use foil cups to line muffin pan.
Preheat oven to 325°. Melt butter in a 9 x 12-inch baking pan. Add ingredients in layers in given order. Bake for 30 minutes. Press slightly with spatula while still hot. Let cool in pan; cut in desired squares.
Scatter raw ground beef over bottom of greased 9 x 13-inch baking dish. Sprinkle with onion soup mix. Mix canned soups with milk and pour over meat. Arrange Tater Tots on top, side by side. Bake at 350° for 1 hour and 15 minutes.
Cook potatoes, onions, salt and pepper slowly in covered pan until tender. Cover potatoes about 4 inches over with water as to have some potato juice left when done cooking. Add 3 cups of milk and butter. Add 1/3 cup instant potatoes to soup or more if a thicker soup is desired.
Heat oven to 400°. Heat water and butter to high boil. Stir in flour. Stir vigorously over low heat, about 1 minute, or until forms a ball. Remove from heat. Beat in eggs all at one time until smooth. Drop dough by slightly rounded teaspoonful onto ungreased baking sheet. Bake 25 to 30 minutes.
Cream butter and sugar. Add egg yolk, vanilla and flour. Spread evenly in a large rectangular greased pan. Brush lightly with beaten egg white. Sprinkle with pecans. Bake at 325° for 35 minutes. Cool slightly and cut into small squares. Yields 3 to 4 dozen.
Heat raisins and let cool. Bake at 375° for 30 minutes. Set temperature back to 350° for 1 hour and 30 minutes.
Preheat oven to 350°. Combine cake mix, nuts, butter, egg and 1/2 of the milk together. Divide and place about 1/2 of the mixture (just enough to cover bottom) in a greased 9 x 13-inch pan. Spread with spatula. Bake until slightly set, about 6 minutes.
Drain fruit in colander, add sliced strawberries and pour all into a large bowl. Add peach pie filling (you may want to cut peaches in pie filling into smaller pieces). Mix well and refrigerate overnight. Add bananas just before serving.
Mix about half the cake mix (dry), peanut butter, oleo (margarine), eggs and water in large bowl until smooth. Stir in remaining cake mix. Shape into 1-inch balls. Roll in peanuts. Place about 3 inches apart on ungreased cookie sheet. Press thumb deeply in center of each ball. Bake for 8 to 10 minutes or until set in 375° oven. Fill each center with jelly or preserves. Makes about 6 dozen cookies.
Slice cucumbers and onions; add garlic cloves. Mix salt and cover with ice. Let stand 3 hours and then drain. Combine remaining ingredients and boil for 5 minutes. Add the cucumbers, garlic cloves and salt after you drain. Boil for 3 minutes. Pat into jars and process in water bath for 5 minutes. (Pickles and juices are great for most salads also.)
Pare and cube eggplant into casserole dish. Add chopped onion, celery, green pepper and microwave until tender, drain. Add oil, soup and cheese. Add bread crumbs to cover top. Bake in oven at 350° for 25-30 minutes.
Mix all ingredients together. Bake at 350° or put in a crock pot on low for as long as you wish to simmer.
Cream butter and sugar; add eggs. Sift dry ingredients alternately with all other ingredients. We were never given any temperature but 325° to 350° and time according to size pans used. It was always baked in iron skillets in layers. I make mine in loaves.
Sift flour, sugar, salt and cinnamon together in one bowl. In another bowl mix oil and eggs well. Pour this together with flour mixture and mix. Now add all the other ingredients to flour mixture. Bake in sheet cake pan or 3 layer pans whichever you prefer. Bake at 350° for 30 minutes.
Brown chicken well in heavy pot with a little oil. Add soup (cream of chicken soup can be substituted) and water to chicken. Add onion powder and seasonings. Simmer for 1/2 hour, add carrots and cook until they are done. Also you can add a chicken bouillon cube for added flavor; omit salt. Serve over rice with cranberry sauce and a salad.
Preheat oven to 375°. Cream the butter. Gradually add sugar to butter. Beat until light and fluffy. Add eggs and vanilla. Mix well. Sift flour, baking powder and salt. Add to creamed mixture to make a soft dough. Roll out thin on floured board or cloth. Cut into cookies. Place on lightly greased baking sheet and bake 8 to 10 minutes. Makes 6 dozen cookies.
Heat oven to 250°. Lightly grease two 9 x 13-inch pans. In large bowl, combine all dry ingredients, except dried fruit. In another bowl, mix oil and honey. Add to dry mixture. Stir until well blended. Sprinkle water over mixture one tablespoon at a time while stirring. Put into pans and cook for 1 hour. Stir occasionally until mixture turns light brown. Stir in fruit. Cook 15 minutes more until desired dryness. Fruit should be soft still. Cover and store.
Cream butter and sugar together. Add beaten egg yolks and water. Mix well. Add spices and soda to flour. Mix jam and flour with other ingredients. Add egg whites last. Bake 45 minutes. No temperature was given in this recipe. I suggest 350°.
Cube pork, flour and fry until slightly browned. Salt and pepper to taste. Add rest of ingredients and cook. To thicken chili, add cornstarch. This feeds 4 - 6 people. Can be served over burritos, scrambled eggs, etc. Recipe can be doubled or tripled to feed more people.
Dissolve 1 package jello in 1 cup boiling water, stirring about 2 minutes. Pour into blender. Add cream cheese and blend on high until smooth. Pour into 5-cup mold, sprayed with cooking spray. Chill until set, but not firm.
Heat sugar, vinegar, water, oil and salt. Pour over vegetables and let stand overnight in refrigerator. May add cheese for color.
Heat cream cheese and soup in top of double boiler until well blended. Dissolve Knox gelatine in water and add with mayonnaise to somewhat cooled soup mixture. Add to remaining ingredients and pour into oiled molds. (Makes 1 large and 1 smaller mold.)
Slice 5 onions very thin. Heat oil; melt 1/4 cup butter. Saute onions until golden brown. Do not burn. Deeper color gives better flavor. In remaining butter, cook 1 whole onion on all sides. Sprinkle with sugar and cook, browning on all sides. Add to sliced onions the broth, water and wine. Simmer 40 minutes. Taste and season with salt and pepper. Remove whole onion. To serve, place in soup crock. Float 1 slice of bread on top and cover with cheese. Broil until cheese melts.
Bring to a boil sugar, margarine, milk, vanilla and cocoa. Boil 1 minute, rolling boil. Add peanut butter, then add oats. Stir well. Drop by spoon onto wax paper.
Divide roll into nine sections. Divide each 9th into 4th. Put 1/4 into tiny muffin tins. Bake at 350° for 10 minutes. Take out and press peanut butter cup candy into each cookie. Push candy in even with dough. Lift out to cool.
One stick of the butter should be very soft. Mix it thoroughly with the powdered sugar, brown sugar, and peanut butter. Press the mixture evenly into a 9 x 13 pan. Melt the chocolate chips with the second stick of butter. Gently pour the chocolate mixture over the mixture that is in the pan. Refrigerate before cutting into small squares.
Brown meat and sage; pour half of meat into casserole. Thinly slice potatoes and onion rings and layer half of them. Over meat, layer other half of meat, potatoes and onion. Salt and pepper to taste. Mix tomatoes with melted butter and pour on top. Cover and bake at 350° for 45 minutes.
Mix sugar, flour, soda and salt. Set aside. In mixing bowl, beat eggs; add fruit cocktail and vanilla. Stir in sugar mixture; pour into a 13 x 9 x 2-inch greased pan. Set aside.
Blend the sugar and shortening together with a fork. Add eggs, vanilla and gradually add the flour, one cup at a time. It will seem a little dry. Spoon out on cookie sheet, ungreased, and bake in oven at 325° for about 20 minutes or until golden brown around the edges. When you take them out, they will be soft, but as they cool, they will become firmer. Do not overcook.
In Dutch oven or roaster with tight fitting lid, layer ingredients in order listed. Do not stir. Bake at 250° for 5 hours. No browning necessary. When done, the gravy is thick and brown.
Melt margarine; blend in flour. Add milk and cook until thickened. Add salt, pepper and onion. In greased baking dish, place half of potatoes. Cover with half of sauce. Repeat layers. Cover and bake 1/2 hour at 350°. Uncover and bake 30 minutes longer. Shredded cheese may be added to top before baking, if desired. Serves 6.
Mix pudding with half the carton of Cool Whip. Mix well. Fold in the rest of the Cool Whip and the pineapple and juice. Add the marshmallows. Chill.
Put all ingredients (except steaks) together and mix well; bring to a boil. Meanwhile, brown minute steaks and lay in a 9 x 12-inch pan. Pour on sauce and bake for 45 minutes to 1 hour in a 350° oven.
Drain crabmeat very well and break apart with a fork. Blend cream cheese and mayonnaise. Stir (do not use electric mixer) in crabmeat. Add all other ingredients and mix well. Chill. Serve with your favorite crackers.
Combine ingredients and mix well. Place in a warm place or closed cupboard overnight. In the morning, mix well by hand and remove a 1/2 cup of the mixture. Place in a scalded pint jar with a tight lid and place in the refrigerator for future use. This is your starter. The rest of the mixture can be used immediately for pancakes, waffles, bread or other recipes.
In heavy saucepan, melt margarine. Turn off heat and add cocoa; stir. Add sugar; stir, then add eggs beaten well with vanilla; stir. Add the dry ingredients (already sifted and measured). Stir well. If desired, add chopped pecans. Pour mixture on well-greased and floured large cookie sheet pan with edges. Bake at 325° to 350°.
Put brown sugar, cinnamon candies, cinnamon sticks and cloves in a coffee pot basket. Pour juices and water into the coffee pot. Percolate the mixture.
Let Cool Whip thaw. Mix all 3 ingredients well with electric mixer using a large bowl. Pour into 2-quart electric ice cream freezer. Freeze according to freezer directions. Recipe can be doubled for large freezers. After freezing, let set about 30 minutes.
In large pan, fry ground beef, onion and chilies. Drain. Stir in tomato sauce, onion powder and garlic salt. Simmer while preparing dough. Separate biscuits into 10. Pull apart each into 2 layers. Press 10 biscuits over bottom of ungreased 8 or 9-inch baking pan. Combine 1/2 cup cream cheese (reserve remaining for topping), sour cream and egg; mix well. Remove meat mixture from heat. Stir in sour cream mixture. Spoon over dough. Arrange remaining biscuit layers on top. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes, until deep golden brown.
Mix jello with 1 cup hot water. Add sour cream and pineapple to jello mixture. Mix well. Add Cool Whip. Fold into pineapple mixture. Add nuts and mix well. Top with marshmallows. Chill 1 1/2 hours.
Preheat oven to 350°. In large bowl, beat peanut butter and butter until smooth (1 minute). Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread into ungreased 9 x 13-inch baking dish. Bake for 25 to 30 minutes, until edges are brown. Sprinkle remaining chips over cookie layer. Let stand 5 minutes until shiny and soft. Spread. Cool completely. Cut into 1 1/2-inch bars.
Combine eggs and sugar and beat until thick and lemon colored. Sift in flour and salt. Stir in remaining ingredients. Drop by rounded teaspoons, 2 inches apart, on a well-greased baking sheet. Bake in slow oven (325°) for 12 to 15 minutes. Remove immediately from baking sheet. Makes about 6 dozen.
Add the baking soda and corn syrup to the melted oleo or butter. Blend then add the oatmeal. Press firmly in greased and floured 9 x 13 pan. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together. Bake at 350° for 25 minutes. Sprinkle nutmeg on top. This will make 2 pies.
Prepare gelatin according to package, substituting 7-Up for water. Let cool to room temperature. Stir in remaining ingredients. Pour into molds and refrigerate.
Cook candies in 1 cup water, stirring frequently, until candies melt. Heat to boiling; pour over gelatin in large bowl, stirring until gelatin is dissolved. Stir in applesauce and vinegar. Pour into 6 cup mold. Refrigerate until firm. Unmold onto serving plate. Garnish with endive and orange slices of desired.
Mix the first 3 ingredients and bring to a boil. Add the syrup and butter. Continue to boil and add the vinegar as it starts to thicken. While simmering, test for a soft ball in a cup of cold water and continue testing until it forms a thread (or tail). When done, add the vanilla and immediately pour out onto a buttered 8-inch pie plate.
Brown hamburger, onion and green pepper in a greased pan. Cook 15 to 20 minutes. Cook macaroni in salted water and drain. Add to hamburger mixture and bake at 250° for 25 to 30 minutes.
Blend all ingredients in blender and pour into baked and cooled graham cracker crust. Can be topped with any variety of pie filling (cherry, blueberry or peach).
Mix well and put in 9 x 13-inch pan. Bake at 350° for 50 minutes.
Heat oven to 375°. Grease baking sheet with Crisco. Combine Crisco, sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture just until blended. Stir in raisins and nuts. Drop by teaspoonfuls 2 inches apart onto baking sheet. Bake one sheet at a time for 10 to 12 minutes. Cool 2 minutes and then remove to foil and cool completely.
Mix the first 3 ingredients and let congeal until firm. Add the berries and ice cream. Whip all to a froth. Pour in baked pastry shell. Let remain in refrigerator from 1 to 2 hours.
Rinse and drain herring. Combine all ingredients. Marinate for up to 3 weeks in refrigerator. Serve with crackers. Makes 2 to 3 cups.
Pam a 9 x 13-inch pan. Add crushed pineapple. Layer cake mix over pineapple. Cut 1/2 stick margarine in slices and place on top of cake mix. Add cherry pie filling and spread evenly. Cover with rest of cake mix and rest of sliced margarine. Bake at 350° for 40 minutes.
Mix sugar, flour and milk. Add egg yolks, one at a time. Mix real well. Add vanilla. Place in pie crust and bake until done. Beat egg whites. Place on custard. Bake until brown.
Brown hamburger and onions. Drain fat and add soy sauce and green beans. Bring to boil; simmer until tender.
Gently combine all ingredients except for crushed chips, cheese and margarine. Combine these and sprinkle over casserole. Bake at 350° for 30 to 40 minutes.
Saute onion and green pepper in fat until onions are yellow. Add meat and fry until mixture falls apart. Stir in rest of ingredients. Pour into greased 2-quart baking dish. Cover and bake 1 hour, removing cover last 10 minutes. Serve hot. Makes 6 to 8 servings.
Melt shortening in large saucepan. Add meat; brown both sides. Add hot water and salt. Bring to a quick boil. Cover and simmer for 2 hours or until meat is very tender. Add vegetables 30 minutes before meat is done; cook until tender, but not until it falls apart. Season to taste. Pour off liquid; measure and add hot water if necessary to make 2 cups liquid. Mix flour and 1/2 cup water by shaking in a small covered jar and add to liquid. Return liquid to stew and stir until it has boiled for 1 minute and is thickened. Serve on hot platter or vegetable dish.
So the mixture won't bubble over the sides, use a small bowl or an 8 ounce cup to add one tablespoon of the sugar to the warm water. Then add the yeast. Mix well, then set aside until foamy.
Beat butter with mixer until creamy. Add flour, sugar and vanilla, beating until blended. Stir in pecans. Dough will be stiff. Shape into 1 inch balls. Place on ungreased cookie sheets. Bake at 400 degrees for 10 minutes. Remove to wire rack. Cool slightly and roll warm cookies in powdered sugar. Cool completely.
Hard boil eggs. While boiling, drain juice from beets into small saucepan. Add vinegar and sugar to beet juice. Bring to a boil, stirring occasionally. Simmer to keep warm while eggs finish cooking. Immediately peel cooked eggs and place in bowl with red beets. Pour hot juice mix over eggs and beets. Sprinkle with salt and pepper. Bring to room temperature. Cover and refrigerate overnight.
Bake cake as directed on package in 9 x 13-inch pan. Punch holes in top of baked cake and pour mixture of milk and Coco Lopez over it. Cover with Cool Whip and coconut.
Partially freeze beef; thinly slice across grain into 3-inch strips. For marinade, combine soy sauce, oil, molasses, mustard, ginger, garlic and 1/4 cup water; mix well. Add meat to marinade; let stand 15 minutes at room temperature. Drain meat, reserving marinade. Thread meat strips accordian-style on 12 skewers. Grill skewers over hot coals 5 to 7 minutes or to desired doneness. Turn and baste occasionally with marinade. Serves 6.
Mix first 3 ingredients and press into Pyrex dish. Bake 8 minutes at 400°. Cool. Cream next 3 ingredients with mixer. Spread over pretzel base. Mix last 3 ingredients and let stand 10 minutes. Pour over mixture and congeal.
Mix in order above and bake in a 9x13 pan at 350 degrees until golden brown. Cool and frost with your favorite chocolate frosting.
Mix together the sugar, flour and spices.	Stir in pumpkin and molasses and melted margarine. Beat eggs slightly. Add the cream or milk and add to the pumpkin mixture. Pour into the pie shell. Flute or crimp high as filling is generous. Bake in hot oven (400°) about 1 hour or until knife inserted in center comes out clean.
Mix ingredients and beat well. Add raisins, if desired. Grease 2 one-pound coffee cans. Pour 1/2 mix in each can. Place double thickness of aluminum foil over each can and hold on with a rubber band. Place on rack or towels in bottom of pan. Fill with boiling water 1/3 way up cans and cover tightly. Check occasionally to be sure there is water in pan. Steam for 3 hours.
Combine peanuts, sugar, corn syrup and salt in 1 1/2-quart glass casserole. Microwave on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Microwave on High for 1 to 2 minutes longer. Peanuts will be lightly browned and syrup very hot. Add soda; stir gently until light and foamy. Pour mixture onto a lightly greased cookie sheet. Let cool for 30 minutes to 1 hour. Break into small pieces. Store in airtight container. Roasted, salted peanuts may be used, but omit salt and add peanuts after first 4 minutes of cooking.
Preheat oven to 350°. Sift dry ingredients, except oats, together into large bowl. Add shortening, egg and soup. Beat at medium speed for 2 minutes (300 strokes by hand), scraping sides and bottom of bowl constantly. Stir in oats, raisins and nuts.
Mix Tuna and Mayonnaise together. Spread on bread and place on a cookie sheet. Top with pickle. Top with Cheese. Melt under broiler. Serve hot.
Spread popcorn out on cookie sheet. Cool. Bring butter, sugar, salt and syrup to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Gradually pour over popcorn; mix well. Stir in peanuts if desired. Bake 1 hour at 250°. Stir every 15 minutes.
Mix all ingredients together, except chocolate stars. Drop by teaspoonfuls onto greased cookie sheet. Press with fork in both directions across the top of the cookie. Bake at 350° for 8 minutes or until light brown. Place chocolate star in center of each cookie immediately after removing from oven. Makes 24 cookies.
Mix together and let stand (refrigerated) overnight. Bake at 350° for 1 hour.
Brown sausage in butter in Dutch oven. Arrange remaining ingredients (except apple juice, salt and pepper) around sausage. Top with apple juice. Salt and pepper to taste. Cover tightly and simmer over low heat for 30 to 40 minutes. Stir once. Top with parsley.
Precook cauliflower and broccoli. Heat together cream cheese, butter and celery soup. Pour over top of vegetables that have been place on bottom of baking dish. Bake 35 minutes at 350°.
Boil 1 cup water with 1/4 teaspoon salt. Add rice and onion. Reduce heat, cover and simmer until rice is tender. Cut squash into 1/2-inch slices. Boil 1/2 cup water with 1/4 teaspoon salt. Add squash and green pepper; cook about 5 minutes, until squash is tender. Remove from heat; drain. Add tomato sauce and squash to cooked rice; mix lightly. Place in a 1 1/2-quart casserole. Top with cheeses. Bake, uncovered, at 325° for 20 minutes.
Drain salmon; reserve 2 tablespoons of liquid. Flake salmon. Combine all ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 45 minutes. Makes 4 to 6 servings.
Shred cheese. Mix all ingredients together. Pour in 9 x 13-inch pan. Top with corn flake crumbs. Bake at 325° to 350° for 45 minutes.
Partly cook sausage and drain off fat. Place sausage in 2-quart casserole and cover with layers of rice, potatoes, onions and carrots. Add tomatoes with juice. Combine salt, pepper and sugar and sprinkle over top. Cover casserole and bake at 350° for 1 1/2 to 2 hours. Serves 4.