HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy, then add the egg. Combine flour, salt and baking powder into creamed mixture until just blended. Stir in chocolate and pecans. Drop 2 rounded measuring tablespoons about 3 inches apart on cookie sheet. Bake at 375° for 8 to 10 minutes for chewy and 11 to 13 minutes for crisp.
Prepare cake mix as directed on box. Bake in 9 x 13-inch pan and cool. Mix glaze and strawberries together. Spread on cake. Top with Cool Whip (very good).
Cut chuck into 1-inch pieces. Cut carrots and celery into 1-inch pieces and potatoes into 1 1/2-inch chunks. Mix first 3 ingredients and add to all other ingredients in a covered roasting pan. Bake covered 4 to 5 hours at 275°. Can be served over noodles or with toasted French bread. Makes 8 servings. Contains 311 calories, 8 gr fat.
Preheat oven to 375°. Thaw and chop frozen broccoli. Add butter, cornbread mix, cottage cheese and egg. Bake in a skillet or square pan until done.
Preheat oven to 350°. Mix ingredients and pour in greased casserole dish, bake for 45 minutes.
Cream the softened margarine and sugar. Add the vanilla. Beat in the eggs, one at a time, then stir in the sifted flour. Add nuts last. Spread 3/4 of the batter in a greased 13 x 9-inch pan. cover with the cherry pie filling. Drop the remaining batter by spoonfuls on top and spread it around as best you can. (The cherries should show through a bit.) Bake at 350° for 45 minutes. Cool and cut into little bars. Sprinkle with confectioners sugar if you like.
Run vegetables through food chopper. Place in a large bowl or container. Mix in salt and let stand overnight. Next day, place in a large canner or kettle. Add vinegar, sugar, mustard seed and celery seed. Mix and cook until vegetables are tender. Pack in canning jars and seal. Hot water bath for 5 minutes.
Saute potatoes, carrots, green pepper and onion in butter in 3-quart saucepan for 10 minutes, stirring frequently. Add tomatoes and seasonings. Cover. Simmer 6 to 8 minutes or until vegetables are tender. Stir in soup and milk. Add salmon. Heat to serving temperature over low heat. Makes 9 cups.
Place cream cheese on serving plate. Pour over enough cocktail sauce to cover. Sprinkle with 1/2 can crabmeat. When cheese is about half gone, cover again with cocktail sauce and remaining crabmeat. Serve with cheese or butter knife.
Pop open all of biscuits; roll out slightly to wrap around hot dog. Bake in a 425° oven for approximately 10 minutes (or until brown).
In the bacon fat fry onion; blend in flour, sugar, celery seed and salt. Cook until smooth. Stir in water and vinegar. Cook until smooth, 1 minute. Mix with warm potatoes. Serve warm or cold.
Slice tomatoes about 1/2-inch thick. Combine the next 6 ingredients. In a 1 1/2 quart casserole, layer tomatoes, bread mixture and cheese. End with a sprinkle of bread crumbs and cheese. Drizzle with oil. Sprinkle with paprika. Cover. Bake at 350° for 30 to 35 minutes. Remove cover for the last 10 minutes. Garnish with tomatoes and basil if desired.
Heat milk to scalding; do not boil. While it is heating, in another bowl, break eggs. Mix up completely; add sugar. Spoon some of the heated milk into the eggs and stir well to get them a little warm. Add egg mix to the hot milk very slowly, stirring all the time.
Cook chicken until tender and take off bones. Cook noodles in broth. Cook carrot and celery until tender. Mix all ingredients. Pour into a large baking dish. Sprinkle bread crumbs over top. Bake in a 400° oven for 30 or 40 minutes.
Place diced celery and onions into large shallow pan that will accommodate brisket. Lay brisket on top. Combine Coke, barbecue sauce, catsup and water and pour over brisket. Roast, covered, 3 hours at 325°, watching level of liquid.
Mix flour, meal and sugar. Now add egg and milk. Mix thoroughly. Add cracklings; mix well. Bake in well-oiled skillet or pan. Bake at 450° for about 25 minutes or until golden brown.
Mix all the spices together in a large bowl. Blend well. Pour vinegar, lime juice and enough water to make a thick paste. Set aside. Cook onions, peppers, jalapeno and ginger root in oils until soft. Add tomatoes and cook down.
Wrap bacon around bread sticks (barber pole fashion). Sprinkle with garlic salt. Place on paper plate and paper towel to absorb fat. Cover with paper towel. Cook on High for 2 minutes. Place sticks in a mug or vase to serve.
Parboil broccoli in 1/2 cup boiling salted water until crisp-tender. Drain well. Place in 2-quart casserole. Stir in rice and half the cheese.
Blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will be moist. Roll in 20-inch long wax paper. Form a 4-inch wide strip of the meat the length of the wax paper.
Spray baking dish with Pam. Layer potatoes, peppers, onion, salt and pepper. Repeat until at top of dish. Dot with oleo, if desired. Seal with saran wrap. Microwave on high 5 minutes. Stir. Microwave on high 5 more minutes. Serves 6.
Mix beef, cheese, olives and horseradish. Shape into a ball. Pat on crushed potato chips. Chill.
Mix all ingredients together. Press into tubular pan. Place on drip pan. Bake at 350° for 1 hour. Loosen from pan with knife.
Beat the cream cheese, butter and sugar. Add Cool Whip. Crumble entire package of Oreos in blender. Layer one layer of Oreos on bottom of clay pot or dish, then a layer of cream cheese mixture, then a layer of cookies. Repeat until mixtures are gone. Be sure to leave enough cookie mixture to cover top of cake to look like dirt.
Cook shrimp for 8 minutes in crab boil. Clean, arrange in a greased casserole and pour the following sauce over the shrimp.
Dissolve jello in water, then add 8 ice cubes and stir until cubes melt. Add remainder in this order: mayonnaise and evaporated milk. Combine fruit, cottage cheese and horseradish. Mix and pour in a mold and chill well.
Mix together cake mix, 1 egg and margarine. Pour in an oblong pan. Mix together cream cheese, 3 eggs, powdered sugar and vanilla. Mix well and pour over cake mix mixture. Bake for 1 hour at 300°.
Pour boiling water over shortening, sugar and salt. Soak yeast in cold water for 5 minutes. Add to shortening-sugar mixture. Add eggs and stir. Gradually stir in flour and stir until smooth and elastic. Let rise in a warm place until double in bulk. Refrigerate. Can be used after 4 hours from mixing time.
In large bowl, stir gelatin and candies in boiling water until dissolved. Chill until partially set. Fold in apples, celery and pecans. Pour into a 1-quart serving bowl. Chill until firm, at least 4 hours.
Rinse the sauerkraut well. Drain. Layer the sauerkraut, onion, brown sugar, bay leaves and smoked sausage in a large crock-pot. Make several layers. Cook on low for 6 to 8 hours.
Beat eggs with sour cream. Add flour and salt and stir until smooth. (Batter should be consistency of thick cream.) Melt 1 teaspoon of butter in skillet on high heat. When hot, turn to medium. Pour in enough batter (2 or 3 tablespoons) to cover bottom of skillet, tilting pan to spread batter in a thin layer. Brown pancakes on one side (about 1 minute); turn and brown on the other side. Roll up pancakes and put aside. Heat maple syrup in skillet. Add butter and let it melt. After all pancakes are done, place in syrup-butter mixture to reheat. Makes 8 or 9 (8-inch) pancakes.
Combine all ingredients. Spoon into lightly greased 1-quart baking dish. Bake at 350° for 20 minutes until bubbly. Serve immediately with chips or crackers.
Heat oven to 350°. Grease and flour tube pan or Bundt pan. Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Add raisins and caraway seed. Blend eggs and sour cream in a small bowl. Fold into flour mixture until lightly blended. Spoon mixture into pan. Bake 1 hour. Let set for a few minutes, then turn out onto rack to cool.
Mix all ingredients together in a large mixing bowl. Place chicken in a baking pan. Pour marinade over chicken. Marinate for 2 hours, turning in 1 hour to be sure to coat chicken evenly.
Pour drippings into roasting pan or skillet. Blend in flour until smooth. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Add pint of half and half slowly with bouillon. Return pan to heat, stirring and scraping all brown bits from pan. Continue stirring until mixture thickens. Season to taste with salt and pepper. Makes 2 1/2 cups.
Put yeast and 1 tablespoon sugar in a dish. Put about 1/2 cup warm water into yeast and sugar mixture. Stir and let set until you have flour, etc. ready.
Toss all ingredients together, except cheese. Place into greased 9 x 13-inch baking dish. Top with cheese. Bake at 375° for 30 minutes or until cheese bubbles. Serves 4 to 6. Can be served over patty shells.
Parboil chicken and remove bones. Lay on bottom of casserole dish. Cover with broccoli. Pour all liquids (mixed together) over the top. Sprinkle stuffing mix. Cover with cheese. Melt butter or margarine and pour over top. Bake 1 hour at 350°.
Cream margarine, sugar, eggs and vanilla. Add salt and baking soda to flour. Add and mix well to sugar and eggs mix; blend in bananas and nuts. Pour into loaf pans, greased and floured. Bake at 275° or 300° for 1 hour or until tester comes out clean.
Spray 9 x 13 x 2 baking pan with Pam. Peel and quarter apples. Unroll crescent rolls and separate into single triangles. Sprinkle each triangle with cinnamon mixture. Place one quarter of apple on roll and wrap roll around apple, totally covering apple. Place face down in baking pan. Do all apples until complete.
Brown sausage.	Separate crescent dough into 8 triangles. Place triangles with elongated points toward center in a greased, 12-inch pizza pan.	Press bottom and sides to form a crust; seal perforations. Bake at 375° for 5 minutes on lower oven rack. Remove; crust will be puffy. Reduce oven temperature to 350°.
Pour cereal into large bowl; set aside. In small saucepan over low heat, melt chocolate chips, peanut butter and magarine until smooth, stirring often. Remove from heat. Stir in vanilla. Pour mixture over cereal, stirring until pieces are evenly covered. Pour cereal mixture into resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool.
Preheat oven to 350°. Brown ground chuck with onion. Drain. Add spaghetti sauce to meat and put in casserole dish. Mix together Mozzarella cheese and sour cream. Spread over ground beef. Place crescent rolls over mixture. Melt butter and add Parmesan cheese. Spread over crescent rolls. Bake for 18 to 20 minutes or until golden brown.
Beat together eggs, sugar, margarine and water until fluffy. Sift together flour, cocoa, soda, cinnamon and allspice. Add to the creamed mixture and mix well. Add vanilla. Fold in nuts, chocolate chips and apples until evenly distributed. Grease and flour a 10-inch loose bottom tube pan. Bake for 60 to 70 minutes at 325°.
Mix together sugar, eggs, fruit cocktail, including juice, baking soda and flour. Pour into lightly greased and floured 13 x 9 x 2-inch pan.
Beat eggs. Add sugar and 1 cup of milk and flavoring. Grate potatoes into remaining 1 1/2 cups milk. Add coconut and mix remaining ingredients with the milk and potato mixture. Pour into a greased glass baking dish. Add melted oleo and cook in slow oven for 45 minutes. Remove from oven. Top with marshmallows and return to oven until browned.
Mix first four ingredients in a large quart size jar. Add onion, lemon juice, vinegar, catsup, oil and garlic bud. Pour into smaller bottles if desired. Shake well before using.
Pour all ingredients into large pot. Cook on high, stirring occasionally until butter is melted. After bringing to a boil, take pot off burner; wait 1 to 2 minutes and replace on burner. Bring to a second boil. Serve with crackers or oyster stew crackers.
Combine spices and rub into meat. Brown meat on all sides in shortening. Put meat in roasting pan and cover with onions and garlic. Mix brown sugar, wine and water together and pour over meat. Add bay leaves and bake, covered, at 350° for 2 1/2 to 3 hours.
You will need double boiler or double stacked saucepans, toothpicks and wax paper.
Mix sugar, flour and bananas. Stir in salt, vanilla and baking soda until well blended. Bake in loaf pan for 40 minutes at 350°.
Preheat oven to 375°. In large bowl, beat oleo until softened. Add sugar and brown sugar; beat until fluffy. Add egg and vanilla. Beat well. Slowly add in flour. Beat well. Spread dough evenly in an ungreased 14-inch pizza pan. Bake about 12 minutes or until golden. Sprinkle walnuts, marshmallows, chocolate and peanut butter chips on top of hot crust. Return to oven. Bake 6 to 8 minutes or until marshmallows are golden. Cool in pan. Makes about 32 pieces.
Sift dry ingredients together thoroughly. Combine eggs, buttermilk and oil; stir into dry ingredients until just moistened. A little milk can be added if this is too thick. Fry on hot griddle until browned on each side. Yield: 14 to 16 pancakes.
Mix flour, salt and pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly. Add water; heat to boiling. Reduce heat, cover and simmer for 2 hours. Stir in remaining ingredients; simmer for 30 minutes, or until vegetables are tender.
Scald buttermilk, cool and add yeast. Sift together the dry ingredients. Work 1 cup shortening into dry sifted ingredients. Add buttermilk/yeast and mix thoroughly. This dough will be soft. Cover dough and put in refrigerator. Pinch off amount of dough you need. When ready to use, roll on floured board and make into biscuits. Bake in a 425° oven for 10 to 12 minutes. It isn't necessary to let rise after you make into biscuits, but makes lighter biscuit.
Sift flour, sprinkle yeast and salt; add lard. Add milk and eggs. Mix together well with hands. Knead slowly for 5 minutes; kneading makes them flaky. Shape dough into 4 balls and wrap in damp cloth. Let stand in refrigerator at least 1 1/2 hours. Take one ball at a time and roll (on sugar) to 1/8 inch thickness. Cut dough into 2 inch squares. Put a large teaspoonful of mixture on each square and pinch opposite corners together over filling. Bake at 375° for 18 to 20 minutes or until brown.
Place chunks of chicken in a large kettle with the broth from the chicken. Add more broth as needed (canned variety or bouillon cubes and water). Add corn, potatoes and celery; bring to a boil. Add noodles and cook until done (noodles and potatoes), between 15 to 30 minutes.
Mix dry ingredients. Add liquids. Mix well. Put in 8 x 8-inch pan. Bake 30 to 35 minutes at 350°.
Butter cookie sheet and set aside. In medium saucepan, combine sugar, butter, water, and syrup. Cook over med-low heat, stirring occasionally, until mixture reaches hard crack stage (about 300° on candy thermometer), about 30 minutes. Stir in half of almonds. Pour mixture into prepared cookie sheet. Immediately spread to 1/4 inch thickness. Sprinkle with chocolate. Let stand 1 minutes. Spread evenly to cover hot candy. Sprinkle with remaining almonds before chocolate sets. Refrigerate until candy has cooled completely. Break into pieces. Store in air-tight container.
Put all peppers in the blender on fine. Combine all ingredients, except the pectin. Bring to a boil for 2 minutes. Remove from heat. Add pectin and stir well. Let stand for 5 to 6 minutes. Pour into small jars and seal. Makes about 7 cups.
Cook broccoli 5 minutes and drain. Mix with other ingredients and pour into baking dish. Top with crushed crackers and dot with butter. Bake, uncovered, at 350° for 45 minutes. Serves 8.
Brown beef and onion in oil, leaving bite-size chunks. Push meat to side of pan. Add spinach, water, tomato, salt and oregano. Break up spinach and bring to a boil. Stir in rice, remove from heat and let stand 5 minutes. Sprinkle with cheese and serve. Makes 4 servings.
Cut small rounds of thin white bread with 1 to 1 1/2-inch cutter. Butter one side of bread; spread other side with Durkee sauce. Put into large frying pan. Top sauce with small canned shrimp or fresh cleaned shrimp (cooked). Top with another tiny dab of Durkee sauce and tiny parsley leaf. Can refrigerate until ready to cook or fry until golden brown on bottom. Serve immediately after heating.
Mix all ingredients in a bowl. Beat to blend about 2 minutes. Pour into pie shell. Bake at 375° to 400° for 40 to 45 minutes.
In large bowl, combine condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in Cool Whip and 1 tablespoon orange juice. Place 1/2 of cake pieces in 2-quart bowl or trifle dish. Sprinkle with 2 tablespoons orange juice. Top with half of peaches and 1/2 pudding mixture. Repeat layering with cake, orange juice, peaches and pudding. Garnish with nuts. Refrigerate. Works well with strawberries.
Dissolve pineapple, sugar and jello together (heat until dissolved). Cool. Add buttermilk and Cool Whip.
Brown meat and onion; drain grease. Add taco seasoning. Put in greased 10-inch pie plate. Sprinkle with green chilies. Mix milk, beaten eggs and Bisquick. Pour over meat. Bake 25 minutes at 400°. Sprinkle with grated cheese. Bake 8 to 10 minutes more. Let cool 5 minutes. Serve with lettuce, tomatoes and sour cream.
Preheat oven to 350°. In a medium size bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into pie crust. In a small mixer bowl, beat egg whites (at room temperature) with cream of tartar and salt until foamy; gradually add sugar, beating until stiff, but not dry. Spread meringue on top of filling, sealing carefully to edge of crust. Place filled pie on a cookie sheet in oven and bake 12 to 15 minutes or until meringue is golden brown. Cool; chill. Makes 1 pie.
Chop onions and peppers fine. Combine with cabbage and tomatoes; mix with salt. Let stand overnight. Drain well. Combine sugar, spices and vinegar. Bring to a boiling point and simmer 20 minutes. Add vegetables and simmer to consistency desired. Remove spice bag. Pack in hot jars and seal.
Heat oven to 350°. In a small bowl, soak dates in boiling water. Place in refrigerator to cool. In a small bowl, combine flour, baking powder and salt; set aside. In a large bowl, beat together oil, eggs and vanilla. Gradually add flour mixture alternately with crushed dates and water until mixture is well blended. Stir in nuts. Pour in greased 9 x 5-inch pan. Bake 1 hour; cool. Store in refrigerator.
In skillet, cook sausage until browned (drain). Set aside. Separate dough in 8 triangles arranged on ungreased 12-inch pan. Spoon sausage over crust. Sprinkle with hash browns and Cheddar cheese. Beat eggs; add milk, salt and pepper. Pour over filling. Sprinkle Parmesan cheese over all. Pizza should have sides so it won't run. Bake at 350° for 25 to 30 minutes.
Mix sugar, shortening, egg, molasses and water. Stir in remaining ingredients. Heat oven to 400°. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Immediately remove from cookie sheet. Makes 4 dozen.
Unroll crescent dough and separate into 8 triangles. Roll up 1 apple wedge in each triangle. Pinch edges to seal. Place in a greased 8-inch square baking dish.
Mix all ingredients together, pour into prepared pie shell, sprinkle with cinnamon, top with pie crust, cut slits in top of crust. Bake 10 minutes at 400° then 40 minutes at 350° or until browned.
Combine the first 4 ingredients and cook over medium heat; boil for 2 minutes, stirring all the time, and remove from heat. Add peanut butter, vanilla and oats. Drop by spoonfuls onto waxed paper.
Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown, if desired. Put all ingredients in crock-pot. Stir to mix thoroughly. Cover and cook on low 8 to 10 hours or high 4 to 6 hours.
Mix the softened butter, cake mix and 1 egg together (should be like cookie dough), then spread the cookie dough on an 11 x 13-inch cookie pan. This should be spread evenly on the cookie sheet. Then take the remaining ingredients and mix them together. (Use a mixer if desired.) Pour over the cookie dough and bake at 350° for 25 to 30 minutes. When finished, take 1/4 cup of powdered sugar and sprinkle all over top of cake. When cool, cut into 2 x 2-inch squares and enjoy!
Preheat oven to 350°; 325° for glass pan. In a 13 x 9-inch baking pan, melt butter. Sprinkle graham crumbs over butter. Pour Eagle Brand evenly over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25 to 30 minutes until lightly browned. Cool thoroughly at room temperature before cutting. Store, loosely covered, at room temperature.
Lightly brown nuts in oil in large nonstick skillet over medium heat, about 3 minutes. Remove with slotted spoon. Saute onion and garlic in skillet 2 minutes. Add chicken. Saute until golden brown, about 8 minutes. Add broccoli, 3/4 cup broth and soy. Simmer, covered, 5 minutes. Dissolve cornstarch in remaining 1/4 cup broth. Stir into skillet. Simmer, stirring over medium heat until thickened. Boil 1 minute. Return cashews to skillet with salt and pepper.
Combine boiling water and Jell-O. When dissolved, add cold water. When Jell-O begins to thicken, add drained pineapple and bananas. Chill until set.
Brown onion, celery and garlic in oil. Add next 5 ingredients. Cook covered 1/2 hour. (This part can be made ahead and refrigerated.) Bring to a boil. Add fish and cook 5 minutes. Cook ravioli. Add to soup with shrimp, wine and parsley. Serve hot.
Combine all the ingredients. Cook covered for 40 minutes at 350°. Serve topped with chopped tomatoes and basil.
Remove bacon. Into grease, put onions and saute until transparent. Cook noodles not quite tender; drain. Add mushrooms; drain. Cook cabbage and sauerkraut in a little water. Mix all ingredients together carefully. Bake 1 hour in uncovered casserole dish at 300° for 25 minutes. Can be frozen.
Combine cheese and butter in a large mixing bowl; beat well at medium speed of an electric mixer. Combine remaining ingredients, stirring well. Gradually add flour mixture to cheese mixture, mixing until dough is no longer crumbly. Shape mixture into a ball.
Combine and blend for 3 minutes. Keep refrigerated. Keeps for 2 weeks.
Combine 1 package of cream cheese, ham, onion and pecans, mixing well. Line a 2-cup mold or bowl with plastic wrap. Spoon mixture into mold, pressing firmly. Cover and chill 3 hours. Unmold onto a serving plate. Beat remaining package of cream cheese and milk until smooth. Spread over ham mixture. Serve with crackers. Yields 2 cups.
Cream potatoes. Dice eggs. Add Miracle Whip, mustard and diced pickles to taste. Drain pimentos and add diced onion. Mix well. Salt and pepper to taste.
Cream together margarine and cream cheese; add flavoring and sugar and cream together. Add eggs, one at a time, beating after each egg. Stir in flour. Grease and flour tube pan and pour mixture in and bake at 350° for 1 1/2 hours or until done. (Usually takes 1 hour and 45 minutes.)
Mix jello in boiling water until dissolved. Add applesauce and lemon juice. Then pour into an oiled salad mold and let set in refrigerator overnight.
Cook until brown. Pour over popped corn and mix. If not crisp, bake in slow oven at 250°. Extra delicious!
Combine eggs, sugar and salt. Slowly add milk and then vanilla. Pour into Pyrex; sprinkle with nutmeg and place in pan of hot water. Bake at 325° for 40 minutes or until mixture does not adhere to knife.
Set aside 1 cup flour; mix remaining 3 cups flour, sugar, salt and yeast. Heat water, mustard and margarine to 125° to 130°; stir into flour mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes. On greased baking sheet, roll dough to 14 x 12-inches. Sprinkle ham, cheese and pickle down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together; twist and place ends at an angle across filling; cover.
Bottom Layer: Mix butter, flour and nuts until crumbled. Pat into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.