HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and sift flour, soda, baking powder and salt. Cream shortening and sugars until light and fluffy. Add egg. Add flour and remaining ingredients. Arrange by 1/2 teaspoonful on buttered cookie sheet. Flatten with a knife or spatula, dipping in water. Bake at 350° until delicate brown (8 to 10 minutes). Remove from cookie sheet while warm.
Mix oil, eggs, sugar and zucchini together. Add 2 cups sifted flour, soda, salt and cinnamon to zucchini mixture, mixing well. Add vanilla and nuts. Makes 2 loaf pans. Bake at 350° for 1 hour.
Beat eggs, sugar, flour and salt with mixer and add to scalded milk in double boiler. Cook until creamy texture. Remove from heat and add Pet milk. Let cool. (Best to refrigerate overnight.) Add pint of cream and vanilla just before freezing. Makes 1 gallon.
Dissolve gelatin in hot water. Put cream cheese in hot gelatin. Break cream cheese up. Let stand for a few minutes. Beat with wire whip until cream cheese dissolves. Add frozen strawberries (juice and all). Stir until well mixed in gelatin. Add whipped topping. Beat with wire whip until thoroughly mixed and thickened. Pour into pan. Chill until firm. Serves 10.
You will need an icing bag. Grate the almond paste in a bowl. Beat the egg whites, then mix with the grated almond paste. Mix well with a wooden spoon. Fill the icing bag, then squeeze out bottom, forming macaroons. Place in neat rows in a cookie sheet lined with foil. Top with cherry on each cookie.
Saute butter, onion and green peppers. Add tomatoes, crackers, salt, pepper, hot sauce, nutmeg and thyme. Simmer for 15 minutes. Add 2 small cans of shrimp. Pour into greased casserole. Bake at 350° for 15 minutes.
Grease 9-inch pie plate. Brown meat and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and Bisquick until smooth. Pour over meat. Bake 25 minutes at 400°. Top with tomatoes and cheese. Return to oven for an additional 5 to 8 minutes, until knife inserted in center comes out clean. Cool 5 minutes.
Cook spinach according	to directions; drain well. Mix with other ingredients.	Bake at 350°	for 30 minutes until hot. If you double the recipe, do not double water chestnuts. Serves 6 to 8.
In large salad bowl, mix garlic, salt, pepper, anchovies, lemon juice and egg. Add olive oil and mix to combine. Add lettuce and toss. Then add Parmesan cheese and croutons. Serves 4.
Put tomato sauce and tomato paste in large pan. Start cooking at medium heat.	Chop tomatoes and add with oregano and celery salt, after sauce starts to simmer.	Start hamburger and sausage cooking in skillet. Dice onion very small and saute in with salt	and pepper. After hamburger and sausage have browned, drain in colander. Add to sauce after having cooked approximately 1 hour. Add 2 bay leaves and keep on low heat for 6 hours, stirring occasionally. Add chili powder approximately 1 hour before serving. Remove bay leaves before serving.
In a bowl, mix crumbs and butter. Press into the bottom and 2-inches up the sides of a greased 9-inch spring-form pan. Chill.
Mix sugar, water and cornstarch.. Cook mixture until thick. Remove from heat. Add jello. Pat strawberries into pie shells. Add the mixture. Refrigerate until firm.
Mix together all ingredients. Refrigerate at least 1 hour before serving. (Beau Monde seasoning made by Spice Islands.)
For chocolate sauce, mix sugar, 1/4 c. milk, cocoa and butter together in a saucepan and bring to a boil. Remove from heat and add vanilla. Set aside.
Cook chicken breasts, then tear chicken into pieces. Put in a baking pan and add both cans of soup. Let bake for 15 minutes, then follow directions on Stove Top stuffing box. Spread over chicken and soup. Bake another 15 minutes.
In a 3-quart saucepan over high heat, heat chicken, bouillon, cloves and 3 cups of water to boiling. Reduce heat to low; cover and simmer 20 minutes. Remove chicken from liquid; set aside to cool. When chicken is cooled, discard skin and bones; tear meat into bite size pieces. Trim stems from green beans; cut 1/4-inch slices. In 2 inches of water, boil in a 2-quart saucepan over high heat; heat beans to boiling. Reduce heat to low and simmer 3 minutes. Cook potatoes until fork-tender. Add all ingredients together and chill.
Cream the margarine, Crisco and sugar. Add flour, one spoon at a time. Slowly add the warm milk. Add vanilla. Beat well.
Mix Jell-O and water; bring to boil. Add cream cheese and beat until dissolved. Cool.
Trim crusts from bread slices and discard. With rolling pin, roll slices thin. Spread with softened Blue cheese and cream cheese mixture. Place 1 asparagus spear on top and roll up. Cut in half. Melt butter and grated cheese and then blend. Dip rolls into butter. Chill or freeze. When ready to serve, place rolls on a cookie sheet. Heat at 350° until bubbly (approximately 10 minutes). If frozen, bake 15 to 20 minutes. Enjoy!
Put the cut up chicken in a pan. Put potatoes around chicken. Add the soup and milk on top. Bake at 350° for about 1 hour.
Cook sliced apples until thick. Place in an unbaked pie shell. Lay another pie shell on top. Bake at 350° for 45 minutes.
Cut meat into thin slices. Combine ingredients. Soak meat in the sauce for 15 minutes, stirring frequently. Put in oven at 150° for 12 hours. Turn every 6 hours.
Soften yeast in warm water. Combine milk, sugar, shortening and salt. Bring to a full boil. Cool to a lukewarm. Add 3 cups flour. Beat well. Beat in yeast and eggs. Gradually add remaining flour to form soft dough. Place in greased bowl, turning once to grease surface. Cover and let stand until double (1 1/2 to 2 hours). Turn out on lightly floured surface and cut to desired shape. Cover and let rise. Bake 12 to 15 minutes at 350°.
Boil sugar and water. Stir into egg whites that have been beaten stiff. Add shortening, powdered sugar and flavoring. Beat with electric mixer until light and fluffy.
Break cake into bite-sized pieces in bottom of 9 x 13-inch dish. Top with half of the undrained pineapple and the cherries. Spread half of whipped topping over all and sprinkle with half of coconut. Repeat layers. Cover and refrigerate overnight.
Cut crust off bread; butter and place in 9 x 13-inch dish. Brown sausage. Sprinkle over bread. Mix milk and eggs; pour over sausage. Sprinkle cheese over mixture. Let set in refrigerator overnight. Bake at 350° for 40 to 45 minutes. Serves 8.
Mix chopped nuts, raisins, pitted prunes, dates, hot water, and soda together. Let stand while you mix in another bowl the following: mayonnaise, sifted flour, cocoa, and vanilla. Mix all together and bake in greased cake pan or loaf pan. Bake at 350 degrees for 25-30 minutes or until done.
Cook macaroni according to package instructions. Season with salt, pepper and 1/4 cup shredded cheese; set aside. Saute onion and pepper in margarine; add the seafood and cook for 2 to 3 minutes. Set aside. Crumble sausage and fry until done; set aside. Mix Worcestershire sauce, mushroom soup, milk, mayonnaise and remaining cheese. Combine this mixture with macaroni mixture, seafood mixture and sausage. Mix well. Turn into a greased 13 x 9 x 2-inch pan. Sprinkle with the seasoned bread crumbs. Bake in a 350° oven about 25 to 30 minutes, until bubbly hot.
Mix butter, peanut butter, cereal and sugar together. Chill. Roll into balls. Melt chocolate mixture in double boiler. Dip balls into chocolate and place on wax paper until chocolate sets.
Beat egg yolks until very thick. Gradually add 1/3 cup sugar. Scald whipping cream in top of double boiler over direct heat. Pour scalded cream gradually into egg mixture. Return to double boiler and cook over hot water, stirring frequently until thickened, 5 minutes. Pour into heatproof dish. Cool. Sprinkle top with brown sugar. Place under broiler until sugar melts and forms a glaze. Chill. Serve with fresh berries.
In blender, puree 12 ounces tofu with vanilla, honey and salt for 1 minute. Transfer to covered container and put in freezer overnight. The next day, puree the rest of the tofu (6 ounces), then add berries or frozen juice and blend together with the frozen tofu.
Cook onions and garlic until onion is clear. Add beef and crumble up. Brown all together. Add all remaining ingredients. Simmer 45 minutes. May be garnished with melted Cheddar cheese.
Brown ground beef. Put all ingredients in a pot and simmer for about 1/2 hour to 45 minutes. Serve with corn bread, Doritos, tortilla chips, Fritos, etc.
Cream butter and 1 1/2 cups sugar together. Add eggs, one at a time. Sift dry ingredients together and add to creamed mixture. Chill dough. Roll into balls the size of small walnuts. Roll each ball in mixture of 2 tablespoons sugar and cinnamon. Place on ungreased cookie sheet, 2 inches apart. Decorate with bits of candied cherries. Bake at 400° for about 8 minutes.
Mix all the above ingredients, except ice cream. Place 1/2 mixture in pan. Scoop on softened ice cream. Top with remaining Rice Chex mixture.
Bake at 350° until done, about 2 hours, turning twice. Add 1 cup canned beef consomme and bake 20 minutes longer. Place loin on hot platter; scrape all wine and meat drippings into the sauce and serve, separately with the pork. Glazed onions and oven-browned new potatoes go well with it.
Place beans in baking dish; put bacon on top of beans, then catsup and lastly the brown sugar. Don't stir! Cook 2 hours at 325°.
Mix all together in a large casserole dish. Top with cheese. Cover with foil and bake at 350° about 45 minutes until hot and bubbly.
Brown meat and onion. Layer all ingredients, then cover with tomatoes. Top with grated cheese and bake at 350° for thirty minutes.
Combine mascarpone cheese, 1/2 cup powdered sugar, 3 tablespoons Kahlua, 2 ounces grated chocolate, 1 teaspoon vanilla and salt; stir well with a wire whisk.
Brown hamburger and onion in skillet. Add taco seasoning with a little water. Add refried beans, mix well. Pour mixture into a 9 x 13-inch pan. Spread a layer of sour cream over top and sprinkle with shredded cheese. Bake at 350° for 30 minutes.
Unroll dough into 4 rectangles. (Do not tear apart as in making crescent rolls.) Butter each rectangle generously. Sprinkle on lots of sugar. Shake cinnamon on top. Add pecans. Roll into small logs. Refrigerate for 3 minutes. Take out and slice into 1/4 inch thick pinwheels. Place on ungreased cookie sheet, tucking pinwheel end under roll to prevent unraveling while baking. Bake according to package instructions. Remove from oven and glaze. Make any powdered sugar glaze to spoon on top while rolls are still warm. Serves 6.
Place meat in stove top pan. Cover with water. Add bay leaf and pepper. Cover tightly. Simmer 3 -31/2 hours. Skim fat. Add onion, potato, carrots and caraway. Simmer 20 minutes more. Add cabbage. Simmer 15 minutes. Remove vegetables to warm plate. Glaze with butter. Slice meat and serve.
Use a 15 x 10 x 1-inch well-greased and floured pan. Preheat oven to 350°. Follow cake mix directions except use reserved pineapple juice for liquid. Add water to measure correctly. Bake for 20 minutes at 350°. Cool. Blend cream cheese, instant pudding and cold milk. Fold in drained pineapple and spread over cake. Cover pudding mix with Cool Whip. Sprinkle with coconut and chopped nuts, if desired. Refrigerate for several hours before serving.
In a large skillet, fry chopped or shredded cabbage in 1/2 cup butter until well done. Boil noodles in water. Add a little salt to keep noodles from sticking together. Boil until well done; drain noodles well. Mix noodles into cabbage; mix well. Serve hot.
Blend ingredients in blender until smooth. Makes equivalent of 1 can Eagle Brand sweetened condensed milk.
Mix first 6 ingredients in large mixer bowl. Grease slow cooker and spoon 1/2 mixture into slow cooker. Place chicken breasts over mixture. Spoon remaining mixture over chicken. Cook on medium setting for 4 to 5 hours.
In a 9 x 13-inch pan, melt 1/3 cup butter in oven at 400°. While butter is melting, whip together all remaining ingredients until frothy. Pour into baking dish and bake 25 minutes. Serve with syrup. Serves 4 to 5 adults.
Squeeze water out of spinach. Mix all ingredients in a bowl. Lay out the wonton wrappers on a tray. Take a small bowl of water. Put a spoonful of spinach mixture at the center of each wrapper. Dip finger in water and pass through 2 edges of wrapper over spinach mixture to form a triangle. Pinch sides to make a triangle. Steam for 8 to 10 minutes on a pan sprayed with nonstick cooking oil over a pot of boiling water. Cover. You can use a double boiler also.
Brown meat, onions and pepper in skillet until medium-well done. Add salt, pepper and Tabasco. Add tomatoes and tomato sauce; cover and simmer on low for 1 hour. Add kidney beans and simmer for 15 more minutes.
Place roast in crock-pot. Sprinkle garlic powder and meat tenderizer on roast. Pour in enough water to cover roast about 1/2 inch. Cook on high for 4 hours. Add potatoes. Cook on high for 2 more hours. Add hot peppers and kraut. Cook on high for 1 more hour. Serve.
Cream shortening and 1 cup sugar. Add other cup of sugar and cream, then add eggs one at a time. Add flour that has been sifted 5 times. Add vanillas and salt. Bake at 325° to 350° for 1 hour and 10 minutes.
Mix all ingredients, adding cornbread mix last. Bake in a greased 9 x 13 x 2-inch pan or skillet. Bake at 400° for 25 minutes or until brown.
Layer ingredients, starting with lettuce. Add 2 tablespoons sugar to your mayonnaise. Mix well together. Leave your cheese, bacon and dressing for the last three ingredients. After you have all your ingredients layered, then put your dressing on, then your cheese and last, the bacon.
Preheat oven to 370°. Beat egg whites until stiff. Add sugar gradually; beat well. Fold in chips. Drop on cookie sheet lined with parchment paper. Place in oven. Turn oven off. Leave in oven until cool.
Brown beef, onion, cumin and garlic. Stir in chili powder, salt, pepper and water. Simmer 10 minutes. Pour 1/2 cup taco sauce in greased 9 x 13-inch pan. Place 5 tortillas on sauce overlapping. Layer ingredients as follows: 1/2 cup taco sauce, all of meat mixture, sour cream, cheese (reserve some for topping). Top with remaining tortillas, then 1/2 cup sauce. Bake covered in 375° oven for 40 minutes. Sprinkle with remaining cheese. Bake uncovered 5 to 8 minutes. Let stand 10 minutes before serving. May be assembled and refrigerated a day ahead.
Peel off top rind of cheese, leaving 1/4-inch rim. Top with cranberry mixture and sprinkle with 2 tablespoons chopped pecans. Bake at 500° for 4 to 5 minutes. Serve with crackers.
Add vegetables to macaroni; salt and pepper to taste. Add salad dressing as much as desired. Stir and cool before serving. Will keep several days, if made in advance.
Combine first 3 ingredients; stir well. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Add sugar; beat until stiff peaks form and sugar dissolves. Add vanilla; fold in cracker mixture. Spread in a 9-inch pie plate. Bake at 250° for 40 minutes; cool.
Drain shrimp; cook macaroni. Chop onion and celery; slice olives and shred cheese. Mix all ingredients together. Add Miracle Whip to coat well. Refrigerate. Top with additional sliced olives and paprika for garnish.
Cook rice and beans according to package directions. Pour into crock-pot and add sausage and tomato sauce. Turn to low to keep warm.
Combine in narrow bowl. Blend on high speed 4 to 6 minutes. Frost cool cake. Store frosted cake in refrigerator. Will keep for several days.
Saute sausage in a skillet until light brown. Drain on a paper towel. Cool. Crumble. Place in a large bowl with corn, green beans, sliced tomatoes, parsley, scallions and lettuce. Refrigerate until serving time. In a small bowl, beat together olive oil, vinegar, salt, pepper and garlic. Just before serving, pour over salad and toss well. Yields 6 to 8 servings.
Scrape the green peeling off the zucchini. Cut the zucchini in half length wise and dig out seeds and soft insides.
Mix together Cool Whip and mayonnaise. Mix in dry, powdered Jell-O. Toss apples with Cool Whip mixture. Add nuts and salt. Chill and serve.
Melt butter in large fry pan, saute onions over medium heat until clear. Reserve 3 tablespoons of cracker crumbs for topping. Place remaining crumbs in the bottom of lightly greased 2 quart casserole dish. Remove onions from pan with a slotted spoon. Add soup and onions in alternate layers until full. Top with cheese and remaining cracker crumbs. Bake at 350° for 20 to 30 minutes or until brown and bubbly. Serves 4 to 6.
Brown sausage; drain and cool. In a mixing bowl, beat eggs. Add milk, mustard, mushrooms, onions and cheese. Add cooked sausage. Cut crusts off bread and cut into pieces. Add crusts to the egg mixture; mix well. Put into a greased 9 x 12-inch baking dish. Refrigerate overnight. Bake at 350° until firm and brown around the edges, about 30 to 40 minutes.
Crust: Combine flour, 1 tablespoon of sugar and 1/2 teaspoon of salt. "Cut in" the cold butter and shortening. Chill the contents for 10 to 15 minutes. Whisk together egg and water, then sprinkle over contents 3 tablespoons at a time. Make a ball with the dough. Cut it in half. Flatten each of the halves and wrap in plastic wrap. Put in refrigerator.
Lightly oil six ovenproof shells or individual shallow baking dishes. Set in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a small bowl, mix butter or margarine with 1/2 cup of the bread crumbs; set aside. In a medium bowl, mix remaining 1 cup crumbs, mayonnaise, celery, cheese, sherry, parsley, garlic, paprika and pepper until well blended.
Mix the flour, soda and salt in a bowl. Set aside. Mix the brown sugar and white sugar. Mix in the butter. Mix in the eggs and vanilla. Add dry ingredients alternately with the vanilla chips and nuts. Do not overmix. Bake at 300° for 15 to 20 minutes until light golden brown. As good as Mrs. Fields.
Combine 1/4 cup flour, sugar, salt, onion, baking soda, dill and yeast. Add margarine and hot tap water. Beat 2 minutes at medium speed. Add cottage cheese, egg and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in remaining flour to make a stiff batter. Cover bowl and let rise until double in size (about 1 1/2 hours). Stir mix down. Turn into a greased loaf pan. Cover and let rise until double in size (50 minutes). Bake at 350° for 30 minutes. Makes 1 loaf.
Mix orange juice, beer and Italian dressing. Pour over meat. Cover and marinate for 2 days. Add barbecue sauce to marinade and brush on meat. Seal in foil and cook for 1 1/2 hours. Turn and cook for 1 1/2 hours more. Remove from foil and continue to cook until slightly crusty.
Lightly grease a 10-inch pie plate. Cook broccoli 5 minutes and drain. Mix with onion, pepper and cheese in pie plate. Beat remaining ingredients until smooth and pour into pie plate. Bake until golden brown, 35 to 40 minutes, at 400°. The Bisquick forms a crust.
Preheat oven to 350°. Beat egg whites slowly, add sugar and beat until stiff. Fold in chocolate chips and nuts. Place on cookie sheet by teaspoonfuls. Put cookies in oven, turn oven off. Let set overnight.
Brown hamburger, onion and green pepper. Add salt, pepper and chili powder. Add corn and tomato. Simmer for 1 hour. Add zucchini and garlic. Simmer until zucchini is soft. Serves 4.
Stir soup until smooth; blend in catsup, oregano and garlic powder. Heat, stirring frequently. Spear toast squares and dunk. Yield: 1 1/2 cups.
Mix ingredients together. Make sure mixture is moist. Shape into small individual loaves and brown in 375° oven for 30 to 45 minutes or until brown. Add 1/2 cup water. Pour broth from pan into saucepan and add chopped onions, plus beef stock, making a gravy. Pour over loaves. Return to oven at 250° and bake for 1 hour.
Sift together flour, cocoa powder, baking soda and salt onto a sheet of wax paper. Beat sugar and butter until well blended at high speed. Beat in vanilla and egg. Reduce speed to low. Gradually beat in sifted mixture until well blended. Refrigerate dough for 30 minutes if it is very soft.
Layer first 7 ingredients in a 9 x 13-inch pan. Add seasoning as desired. Combine melted butter with corn flakes and spread on top. Bake 1 1/4 hours at 300°.
In a large soup pot fill approximately 1/2 full of water. Add the first 4 ingredients, bring to a boil. Add okra, cook until almost done, add tomatoes and Knorr's seasoning. Turn heat to low and simmer. Season to taste, adding more Knorr's until broth is rich in flavor. Serve with hot cornbread.
Blend sugar and cream cheese. Add pecans, cherries and pineapple. Mix well and fold in topping. Freeze. Serves 10.
Heat oven to 375°. Lightly grease a 12 - cup tube pan. Mix the sugar and cinnamon in a gallon plastic bag. Working with one can at a time, quarter each biscuit. Coat with the butter, shake in sugar and cinnamon to coat and then gently press into the prepared pan. Bake 45 - 50 minutes or until browned and pick inserted in center comes out clean. Remove from the oven and invert.
Melt chips. Pour in noodles and nuts. Drop onto wax paper covered cookie sheet (about 1 heaping teaspoonful size). Cool on cookie sheet.
Crust: Mix margarine, flour and pecans. Press in pie pan and bake at 250° for 30 minutes.
Cook carrots; drain and cool. Slice onion and green pepper; mix with carrots. Mix all other ingredients in a bowl. Pour over carrot mix and mix well. Cover and let stand 12 hours or more before serving. Will keep in the refrigerator for 2 weeks or more.
Marinate wings in sauce for 24 hours in refrigerator before cooking. Simmer wings in covered dish on low in oven until done.
In large skillet saute onion and pepper in butter until tender. Add tomatoes, olives, mushrooms, oregano, garlic powder and ground beef. Simmer, uncovered, for 10 minutes. Place 1/2 of spaghetti in greased 13 x 9 x 2-inch baking dish. Top with 1/2 of vegetable mix and 1 cup of cheese. Repeat layers. Mix soup and water; pour on top. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30 to 35 minutes or until golden brown.
Cream the butter and sugar. Add milk, flour and vanilla. Beat eggs separately. Add to mixture and beat well. Add nuts and pour in unbaked pie shell and bake 30 minutes at 350°.
Arrange sweet potatoes in an uncovered baking dish. Boil together for 5 minutes. Pour over potatoes. Bake in a 375° oven for 45 minutes, basting occasionally. Serves six.
Cream butter, sugar and jelly. Add eggs one at a time. Add 1/2 cup flour and spices. Dredge chopped fruit in 1/2 cup flour and add remaining flour to mixture. Add wine to batter. Gradually add soda to buttermilk, then add both to batter. Add fruit to batter. Drop by teaspoonfuls on greased pan. Cook at 300° for 20 to 25 minutes.
Sprinkle over top of rhubarb mixture. Bake at 350° for 45 minutes to 1 hour.
Parboil cabbage about 5 minutes or until leaves come off easily. Mix ground beef, rice, onion, eggs, salt and pepper. Roll each cabbage leaf with some of the meat mixture. May be held together with toothpicks. Arrange cabbage rolls, seam side down, in a single layer in lightly greased shallow 3-quart casserole dish. Pour sauce over all. Bake, covered, for 50 minutes and 10 minutes uncovered at 300°.
Cut washed rabbit into serving pieces; salt lightly. Shake pieces in bag containing pancake flour. Lay in roaster or Dutch oven pan. Drizzle melted butter over meat; sprinkle generous pinch of thyme and parsley. Lay on top the onion and celery. Mix beef consomme and white wine; pour over meat. Cover. Cook in hot oven (450°) for 1/2 hour, basting occasionally. Lower oven to 350° for 1 hour, basting. Add more liquid if necessary.
Heat 7-Up in saucepan until boiling. Remove from heat and stir in Jell-O, stirring until dissolved. Cool. In a large bowl, mix cream cheese, undrained pineapple and sour cream. Combine with Jell-O mixture and pour into 9 x 5-inch pan. Chill thoroughly. Line serving platter with lettuce leaves; invert salad onto plate. Makes 8 to 10 servings.
Combine quartered potatoes, turnips and salt. Cover with water and boil until turnips and potatoes are very tender. Drain well. Mash; add cream, butter, salt and pepper. Beat until fluffy.
Combine cheeses, mixing well. Add remaining ingredients (except nuts) and mix. Chill, then shape into a ball. Roll in chopped nuts.