HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together sugar and shortening. Add egg and molasses. Alternately add water and dry ingredients. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for approximately 10 minutes. While still warm, frost with a thick frosting made of powdered sugar, vanilla and milk or water.
Bring jello and crushed pineapple to boil over medium heat. Set aside and let cool. Add buttermilk and fold in Cool Whip. Put in oblong dish and refrigerate. Delicious.
Cream butter well. Gradually add 1/2 cup confectioners sugar and cream until fluffy. Add flour, salt and vanilla; mix well. Pinch off small amount of dough and roll with hands into finger shapes or balls.
Cream together the butter and cream cheese. Add the sugar to this mixture; beat until fluffy. Combine the eggs, flour and vanilla; blend into cream cheese mixture. Spread 1/2 brownie mixture in pan. Top with cheese mixture, then rest of brownie mixture. Swirl just a little. Bake at 350° for 35 minutes.
Prepare pudding according to box. Add Cool Whip and mix until blended. Layer graham crackers in 9 x 12-inch cake pan. Pour half of pudding mixture over graham crackers. Put one more layer of graham crackers and pour rest of pudding mixture on top. Put top layer of graham crackers on and frost with chocolate frosting. Refrigerate overnight.
Dissolve yeast in water. Milk, sugar, salt and butter should be put into pan over the oven and heated to lukewarm. Add yeast and flour and stir until blended. Put in a warm place for 15 minutes. Turn out on a floured board and press to inch thickness. Cut out circles. Fold dough over bits of butter. Place on greased cookie sheet. Let rise 15 minutes and bake 10 minutes in a 350° oven.
Soak tortillas in chicken broth until soft. Line 12 x 9-inch baking dish with tortillas. Spoon small amount of broth over them. Cover with pieces of chicken. Mix soups together and pour over chicken. Add onion, bell pepper, celery, garlic salt and Ro-Tel tomatoes. Cover with grated cheese and bake 30 to 45 minutes at 350°.
Sprinkle gelatine on top of cold water and let dissolve. Put Kool-Aid in boiling water and dissolve. Pour cold mixture into hot mixture and stir. Divide mixture into ice pop trays. Yield: 12 servings.
Combine first 4 ingredients, mixing thoroughly. Spread in a 13 x 9-inch pan. Melt chocolate chips and 2 tablespoons of melted margarine in microwave a minute at a time until melted. Spread over first mixture (fridge for 15 minutes). Then put back in fridge until firm. Very important: Cut squares on time and return to fridge.
Mix dry ingredients and marshmallows in cream and cherry juice. Add 1/2 cup sugar extra.
Meat must be fresh or used immediately once defrosted. Combine all ingredients really well with very clean hands. Form into meatballs of your desired size. Heat electric skillet to medium heat. Add a tablespoon of olive oil and rotate to spread oil over pan bottom. Place meatballs in skillet and brown slowly on all sides. Once browned, reduce heat, cover and cook through, about 20 minutes more. Serve with traditional tomato sauce over spaghetti.
Mix all together. Use heaping 1/4 cup mix to 1 cup and add hot water.
Bring noodles to a boil. Drain. Add butter to noodles. Pour enough noodles into deep baking pan to cover bottom. Pour a layer of milk gravy over noodles to cover. Put a layer of cheese. Put another layer of milk gravy over noodles and and a top layer of cheese. Serve while hot.
Arrange artichoke hearts in a lightly greased 8-inch square baking dish. Set aside. Cook spinach according to package directions. Drain well. Cook onion in butter in large skillet over medium heat, stirring constantly until tender. Stir in spinach, sour cream and the next 4 ingredients. Spoon mixture over artichokes; sprinkle with 2 tablespoons Parmesan cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated. Serves 8.
Mix sour cream and Ranch dressing together and pour over vegetables. Sprinkle cashews over top of this, then add bacon bits. Let salad set in refrigerator several hours before serving.
Wash flower pot. Place whipped topping lid in bottom. Put cookies in blender. Make fine crumbs resembling dirt. Mix butter, cream cheese and sugar in small bowl; set aside. In a large bowl, mix pudding and milk. Add Cool Whip. Now add cream cheese mixture to the pudding. Place cookie crumbs in pot 1/2-inch thick. Alternate cookie crumbs and cream mixture until pot is full. Finish with 1/2 cup crumbs on top. Chill for 6 hours. Garnish with silk flowers or greenery. Serve with trowel.
Mix meats. Soak breadcrumbs in milk for 5 minutes. Add meats, eggs, onions, 1 1/2 teaspoons salt, 1/4 teaspoon dill weed, allspice, nutmeg and cardamom. Mix well and refrigerate, covered, for 1 hour.
Pour squash slices into boiling water. Cook 2 minutes and drain. Mix squash, chestnuts, soup, sour cream, onion and carrot together. Pour in 1 large or 2 small casserole dishes. Brown the cracker crumbs with margarine and sprinkle over squash mixture. Bake at 350° for 1 hour.
Mix flour, sugar and salt in large bowl. Using pastry blender or two knives, cut in the Crisco. Mix water, egg and vinegar, beating slightly with a fork; add to flour mixture. Stir with fork until dough forms a ball. Divide into four equal portions; wrap in plastic wrap. Place in refrigerator to chill before rolling out. Makes 2 double crusts.
Mix sugar, water, vinegar, cloves, cinnamon stick, celery seed and salt. Bring to boil. Cool. Pour over canned asparagus and cover. Chill 12 hours or more.
Combine strawberries and 1/4 cup of the sugar. Mix and let stand. Mix dry ingredients; add oleo, eggs and strawberry mixture. Fold in Cool Whip, then nuts. Pour into loaf pan (greased and floured). Bake at 350° for about 1 hour or until toothpick comes out clean.
Mix cheese, eggs, pickles and mayonnaise. Salt and pepper to taste. Pack into green peppers from which seeds have been removed. Chill, then cut in thick slices and serve on lettuce with segments of tomatoes, dipped in French dressing and whole ripe olives.
Place vegetables in an ungreased, large casserole. Toss well. Heat bouillon in a saucepan with oil, garlic, bay leaf, salt, dill and savory. Bring to a boil and pour over vegetables. Bake in a preheated oven at 350° for 1 hour, stirring occasionally. Yields 12 servings.
Beat egg. Add next four ingredients. Beat well. Add remaining ingredients; beat until smooth. Fry on heated griddle at 350° to 400°.
Bring to a boil, water; add cornstarch, then add jello. Stir until cool. Add fruit. Put into baked pie shell. Cool and add Cool Whip topping. You can also use graham cracker shell. Use light Cool Whip.
Layer potatoes and onion; dot with butter or margarine. Mix flour, salt and pepper (to taste) and water together; pour over layers. Lay pork chops on top. Cover and bake 1 hour at 350°. Uncover and bake until pork chops brown, turn once.
Mix cubed roast, garlic salt, season salt and flour in a large bowl. Stir together until all meat is well coated. Place meat into large preheated frying pan with small amount of vegetable oil. Cook over medium heat until meat is browned. Stir in 2 cans of beef broth and stir in 2 cans of warm water. Cook until broth and water become gravy. Serve over mashed potatoes or cooked rice.
About 45 minutes before serving: In 4 quart skillet over medium-high heat,	cook ground beef, onion and garlic until pan juices evaporate and meat is well browned, stirring often. Add tomatoes with their liquid and remaining ingredients, stirring to mix well and break up tomatoes over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes to blend flavors, stirring occasionally.
Cook sweet potatoes until done. Mash with sugar and butter. Refrigerate 2 days.
Combine molasses, corn syrup, sugar, water and vinegar. Cook to hard boil and reduce heat. Then add butter. Continue to cook until hard ball stage. Remove from heat. Wipe crystals off pan. Add baking soda. Stir to mix thoroughly.
Cook onion and green pepper in butter until onion is transparent. Add soup and milk and blend. Combine remaining ingredients except buttered crumbs and turn into buttered casserole or baking dish. Top with crumbs and bake in a 350° oven for about 30 minutes or until mixture is thoroughly heated and lightly browned on top.
Cream the sugar, shortening, eggs and vanilla. Add sour cream. Mix well. Add remaining ingredients. Chill 1 hour. Roll out dough thick and use plenty of flour. Bake at 400° for 10 minutes on ungreased cookie sheet.
Mix all well and pour into 9x13 baking dish. Bake 40 min. or until done at 375.
Combine oleo and cocoa in saucepan; melt on stove and cool. Whip eggs and sugar with fork; add flour and cocoa mixture slowly. Add vanilla. Heat waffle iron to medium. Put 1 teaspoon butter in each part of iron. Bake for 1 minute. Let cool.
Cream vegetable shortening with the sugar. Add the eggs and mix well. Add the milk and mix well again. Sift into the first mixture the flour, baking powder and salt. Mix by hand. Fold in the blueberries very gently. Fill muffin tins to the top. Sprinkle each muffin with sugar. Bake at 375° for 30 minutes or until golden brown.
Dissolve yeast in water with sugar. Let set 10 minutes until it foams. In a bowl blend margarine with milk, flour and salt. Add yeast mixture and blend with a wooden spoon. Gradually stir in 4 to 5 cups flour until smooth. Oil a glass bowl and place dough in. Cover and let rise in a warm place until doubled by poking dough with finger. If hole remains, dough has risen enough. Punch down and divide into 2 pieces. Form 2 long loaves in French bread pan or cookie sheet. Slash dough in several diagonal lines. Cover and let rise until doubled (test). Preheat oven to 375°. Spray loaves with warm water. Bake 25 to 35 minutes.
Drain beans. Put 1 can of beans in the bottom of a greased casserole. Combine sugar and mustard. Sprinkle half of mixture, chopped bacon and ketchup over beans. Repeat layers. Bake, uncovered, in slow (325°) oven for 2 1/2 hours. Makes 8 servings.
Measure warm water into large bowl. Sprinkle in yeast and stir to dissolve. Stir in sugar, half of flour and salt. Beat with spoon until smooth. Add egg, the shortening and the rest of the flour. Beat again. Let rise in warm place until double in bulk (about 30 minutes). Stir down and spoon into large muffin pan (which has been greased), filling each muffin cup about 1/2 full. Let rise to top of pan (20 to 30 minutes). Bake at 400° for about 15 minutes or until lightly brown. While still warm, brush top with melted butter.
Slice the cucumbers and place in a large bowl, shaking salt over each layer of cucumbers. Add onion. Mix together sugar and vinegar. Pour over salad. Stir. Chill and serve.
Melt butter in Dutch oven or large deep skillet. Add caraway seed and onion; saute until onion is tender. Add cabbage; cover and simmer 3 minutes. Sprinkle flour and salt over cabbage; stir to blend well. Mix mustard into milk; gradually add to cabbage. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cut frankfurters into 1-inch pieces. Add to cabbage; simmer for about 5 minutes, stirring occasionally, until frankfurters are heated through.
In a large bowl, sift together dry ingredients. Combine water, shortening, egg, lemon peel and juice. Add to flour mixture. Stir just until blended. Stir in nuts and raisins. Pour in a greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool on wire rack. Refrigerate and use as desired. Makes 1 loaf.
Melt margarine and butter in small saucepan with sugar. Stir and boil for 3 minutes. Stir constantly. Break apart graham crackers and put in well-greased cookie sheet with 1-inch sides. Pour hot mixture over crackers. Spread. Sprinkle sliced almonds over mixture. Bake at 325° for 11 to 12 minutes. Get out fast and put on waxed paper. Separate and run knife under crackers. Store in tin.
Brown onion and green pepper in shortening. Add meat and brown slightly, stirring. Stir in flour, chili powder, salt and pepper. Mix well. Add tomato sauce and water. Simmer for 30 minutes.
Break up noodles and lightly brown in butter. Add rice and salt; stir thoroughly. Add chicken broth and bring mixture to a boil. Cover and simmer 20 to 30 minutes until liquid is absorbed and rice is tender.
In skillet, melt butter. Add milk, then add all dry ingredients together. Stir with whisk. Cook over medium heat until desired thickness. Serve over biscuits.
Cut dried apricots into pieces with scissors. Cover with boiling water. Let stand 1 hour. Cream together butter and sugar. Add eggs, apricots and water in which apricots were soaked. Sift together flour, baking soda and salt and blend into batter. Add nuts. Pour into 8 x 5 x 3-inch or 2 small buttered bread pans. Bake at 325° for 1 hour or until the bread tests done.
Dissolve yeast in 1/4 cup warm water. Heat milk, add to sugar, oleo, and salt. Stir in yeast. Mix in flour. If too soft, add more flour. Mix in raisins. Knead. Let rise about 1 1/2 - 2 hours. Shape into 2 loaves. Let rise again. Bake at 325° for 30 minutes or until done.
Cut part of stems off of broccoli. Peel skins off of stems left on, and cut into flowerets. Wash very good. Mix vinegar, sugar, celery seed, onion flakes and salt together thoroughly. Add oil and mix well. Place broccoli in large Tupperware bowl with cover. Cover with dressing. Seal well and turn bowl over. Store upside down in refrigerator. Turn bowl often. This can be made a day or two ahead of time. Note: You can add slivered carrots to the broccoli to add color.
Break up soaked bread and mix with egg, hamburg, salt, pepper and garlic salt. Shape into small balls. Roll in flour and brown in oil. Drain and add water, sugar, salt, tomato sauce, white vinegar, pickle relish, pineapple chunks, green peppers and carrot. Cook until liquid cooks down to 2/3. May be cooked in electric skillet and later put in casserole.
Mix together 3/4 cup sugar, lard, salt, soda, flour and oats. Put 1/2 of it in pan. Then put apples and raisins on top of mixture. Put 3/4 cup sugar evenly over apples. Then put rest of mixture on top. Bake at 375°.
Preheat oven to 300°. Beat egg yolks; mix in milk. Cook over medium heat, stirring constantly. Add butter and allow to melt. Add corn, ham, mustard and seasonings. Beat egg whites until stiff, but not dry. Fold into corn mixture. Bake in 1 1/2-quart casserole one hour or until firm. Serves 6.
Boil chicken in 1 quart water. When done, strain stock and add tomatoes, lean pork (diced), lean beef, the cut up chicken, onions, tomatoes, bacon grease and V-8. Cook 3 hours. Add potatoes and lima beans and cook for 1 hour, then add sugar, corn, bay leaves, oregano, Worcestershire and salt and pepper. Cook 30 minutes longer. Makes 3 gallons.
In a medium pan, place cornstarch. Slowly stir in the chicken broth. Cook over low heat, stirring, until slightly thick. Slowly add egg and stir once gently. Remove from heat. Garnish with green onions and serve at once.
In a large skillet over medium heat, melt margarine and oil. Add garlic; cook 1 minute, stirring constantly. Add reserve shrimp liquid, wine, oregano and red pepper. Heat to boiling over medium-high heat. Boil until liquid is reduced slightly, about 5 minutes. Add scallops and cook until scallops turn opaque. Cook pasta according to package directions; drain. Add parsley and shrimp to sauce. Toss hot pasta with sauce. Garnish with grated Parmesan cheese. Makes approximately 6 servings.
Cream butter and sugar; stir in eggs, syrup, salt, vanilla and pecans. Bake on lower oven rack in preheated 375° oven for 45 to 50 minutes.
Drain pineapple pieces. Reserve the juice to soak the diced apples to prevent discoloration. Plump raisins in hot water for 3 to 5 minutes. Drain well and place all of the items on paper towels to insure dryness.
Pare apple halfway down and place in shallow casserole. Add water, lemon juice and vanilla. Sprinkle apples with cinnamon. Cover and bake at 400° for 20 minutes.
Mix together softened cream cheese and whipped topping. Layer cherries and topping mixture. Chill for 1 hour.
Mix ingredients all together and then refrigerate for at least an hour. Shape into crescent shape using floured hands. Bake at 325° for 15 to 18 minutes. Sprinkle with powdered sugar while warm.
Into a large bowl, sift flour, sugar, baking soda and salt. In another bowl, beat the eggs. Add oil and buttermilk and mix well. Make a deep well in the dry ingredients and pour liquid mix in. Stir by hand, just enough to moisten dry mix. Fold in the Raisin Bran cereal.
Soak cherries and raisins or dates in bourbon overnight. Cream butter and sugar until fluffy. Add egg yolks and beat well. Add soaked fruit and remaining liquid and the flour (reserving a small amount of nuts); add to butter-egg yolk mixture. Add nutmeg and baking powder. Fold into beaten egg whites. Add lightly floured nuts last. Bake in a large greased tube pan lined with greased paper for 3 to 4 hours in a slow 250° or 275° oven.
Cut bacon into small pieces with diced vegetables. Start with bacon, layer vegetables in large soup pot. Cover and steam 20 minutes. Add clams, clam juice, tomatoes and cold water. Season with thyme and parsley to cover vegetables and sprinkle with garlic salt, pepper and salt. Simmer for 2 1/2 hours. Serves 6.
Dissolve gelatin in boiling water. Add pie filling and crushed pineapple with juice and mix. Pour into 9 x 13-inch dish and chill. Blend cream cheese, sour cream and sugar together well. Spread over set salad. Sprinkle chopped pecans on top of cream cheese layer.
Blend together all ingredients. Roll into small balls and drop on an ungreased cookie sheet. Press down flat with finger. Sprinkle with cinnamon sugar (optional) and bake at 325° for approximately 8 to 10 minutes. Makes about 8 dozen small cookies.
Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. Position rack in lowest third of oven and preheat to 425°. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°. Return turkey to oven. Roast unstuffed turkey 1 hour (stuffed turkey 1 hour and 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into roasting pan. Continue roasting until turkey is done, basting occasionally with pan juices (about 1 hour and 40 minutes longer).
Place ingredients in a 2-quart crock-pot in layers as listed. Cook on high for about 8 hours.
Thoroughly combine all ingredients, except biscuits or waffles, in lightly oiled crock-pot. Cover and cook on low heat setting for 6 to 10 hours. Serve spooned over hot biscuits. Makes 2 quarts.
In a blender put cold water; add powdered milk, sugar and vanilla. Begin to blend adding the ice cubes one at a time until the machine stops making horrible noises and the shake is thick and smooth.
Bake 2 regular 9-inch pie crusts and cool. Cook other ingredients on top of stove until thick and pour into already baked pie shells.
Peel and slice or cube potatoes; boil until tender. Drain well. Cream the potatoes, margarine, salt, pepper and grated onion (including juice) together, using enough milk to make it creamy. Stir in cheese; put in a casserole dish. Heat at 325° for approximately 20 minutes, or until mixture is completely hot.
Brown hamburger in pan and drain grease off. Add tomatoes, onions and chilies and simmer 20 minutes. Layer in individual bowls, lettuce, Fritos and cheese, then top with hamburger sauce. This can be topped with tomato cubes, fresh onions and mild or hot taco sauce.
Dissolve Jell-O in 1 cup boiling water. Add cream cheese and marshmallows and stir. Separate cream cheese as you are stirring. Add pineapple and nuts. Refrigerate until it sets.
In a 2-quart saucepan, over low heat, melt margarine, peanut butter and vanilla. Remove from stove. Add confectioners sugar and cocoa; mixing thoroughly. Pour into 9-inch square baking pan. Refrigerate until firm. Cut into squares.
Cook noodles a few minutes in boiling, salted water. Drain, rinse well in cold water. Grease large baking dish. Put in noodles, celery, onions, pimentos, cayenne, salt, pepper and 1 1/2 cans tomato soup. Mix well with fork. Pour off excess grease from pork chops and place chops over noodles mixture. Cover with remaining 1/2 can tomato soup. Bake at 350° for 1 hour, turning chops often.
Combine sugar, corn syrup, water and cream of tartar in a saucepan; stir until boiling begins. Continue boiling until mixture forms a ball when dropped into a small bowl of very cold water. Remove from heat; stir in butter and vanilla. Pour into buttered platters. When cool enough, pull with buttered hands. Add coloring while pulling. When candy is light in color and gets hard to pull, cut in fourths. Pull each piece into long strand, about 1/2 inch thick with buttered scissors. Quickly snip in bite-size pieces. Wrap each in waxed paper. Makes 1 1/4 pounds.
Melt shortening with hot water. Add cold water and yeast; stir until dissolved. Add sugar, salt and flour. Let stand until dough has risen double. Work down. Make into rolls; let rise again. Bake at 350° for 30 minutes.
Mix oil and chips in microwave and melt together. Pour over Crispix and stir. Put powdered sugar in a Ziploc bag, put cereal in and shake. A great snack food.
Thaw shrimp. Cut large shrimp in half. Melt shortening; blend in flour and brown, stirring constantly. Add water gradually and cook until thick, stirring constantly. Add remaining ingredients, except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Serves 6.
Drain peaches thoroughly. In mixing bowl, sift together stirred flour, baking soda, salt and sugar. Beat egg until thick and add to dry ingredients with drained peaches. Stir just enough to moisten dry ingredients. Turn into ungreased baking dish (sheet cake size).
Dissolve jello in boiling water. Blend in applesauce and lemon juice. Pour into individual molds or a serving dish. Chill until firm. Makes about 2 1/2 cups or 5 to 7 servings.
Mix 1 egg and cake mix. Stir in melted butter. Press mixture into pan. Sprinkle with nuts. Beat 3 eggs, cream cheese and sugar until fluffy. Pour on top of cake mix mixture. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Spray 8 x 8 x 2-inch baking dish with cooking spray or grease lightly. Cook zucchini 5 minutes in boiling salted water; drain. Cut lengthwise slice from each to within 1 inch of ends. Scoop out pulp and chop with slices. Combine pulp, stuffing, cheese and pepper. Stuff into shells, mounding on top. Dot with butter. Place in dish and bake 25 to 30 minutes.
Melt butter and saute onions. Add all other ingredients. Mix well. Shape into 1-inch balls. Bake at 350° for 15 to 20 minutes or freeze until ready to cook.
Microwave potato; peel and mash. While warm, mix with taco seasoning, sour cream, mayonnaise and lemon juice. In shallow dish, layer bean dip, potato mix, vegetables and Cheddar cheese. Serve with plain, unseasoned chips. I use a pedestal type dish and arrange vegetables in an attractive manner. Leftovers keep well covered and refrigerated. Serves 15.
Place rice and soup mix in the bottom of an ungreased 9 x 13-inch pan. Salt chicken lightly and put in a single layer on top of rice. Mix chicken soup with water. Pour over all and bake for 2 hours at 325°. Cover with foil and uncover the last 1/2 hour to brown slightly. More water may be added, if needed.
Make up spice cake mix according to package directions, adding 1/2 teaspoon baking soda. If desired, up to 1 tablespoon sherry, rum or brandy may be added.
Beat softened cream cheese. Add milk and continue beating until smooth. Mix in lemon juice and vanilla. Pour into crust. Chill 3 hours. Top with cherries. Refrigerate leftovers.
Layer tortillas with cheese, chicken and onions. Top with soups, broth and chilies. Grate more cheese to cover top. Bake at 350° for 45 minutes to 1 hour. Cover with foil while baking.