HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the oleo and powdered sugar with hands. Add remaining ingredients. Drop by teaspoons on cookie sheet. Bake in 350° oven. Don't let bottom brown. Roll in powdered sugar while hot and cool on wax paper.
In large saucepan blend first four ingredients and 1 teaspoon salt. Stir in water. Cook and stir until thickened and bubbly. Add lemon juice. Pack apples into 7-quart jars, leaving 1-inch headspace. Fill with hot syrup leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath 20 minutes. Line pan with pastry. Add 1 quart pie filling. Bake at 400° for 50 minutes.
Fry meat until done. Cook noodles as directed on package. Mix all ingredients together; add a little water. (You can rinse out each can with the water.) Heat in oven until good and hot at 250° to 350°, about 15 minutes. Cover lightly if the egg noodles get crusty.
Beat egg yolks	and sugar together for 1 minute with wire whisk. Add beer;	slowly	add sifted flour, cream and salt. Let stand 1 to 2	hours in a warm place.	Heat peanut oil to 350°. Slice apples into 1/2 inch thick wedges. Beat egg whites to form soft peaks. Gently fold 1/4 of whites into egg yolk mixture. Add the rest of the whites and fold into mixture. With tongs, gently dip sliced apples into mixture. One by one place in hot oil. Cook 1 to 3 minutes, until golden brown. Serve immediately with vanilla ice cream.
Place all ingredients, except the jello, in a bowl and mix or toss. Sprinkle dry jello over this mixture and stir until well blended in. Cover and chill until ready to serve.
Brown hamburger and onions. Drain. Fry bacon; add to hamburger and onions. Put in casserole with beans. Add sugar and dry mustard to catsup or chili sauce and vanilla, then put on top of casserole. You can top this with either Mozzarella or Monterey cheese, your choice. Bake 1 hour at 350°. Let stand a while before serving.
In large bowl, mix all ingredients well, with enough broth to make mixture look soupy. Put in baking pan sprayed with Pam. Bake at 350° for 50 to 60 minutes.
Place apples in greased 7x11-inch baking dish. Sprinkle with cinnamon salt and water.
Mix sugar, butter, egg and flavoring well. Stir dry ingredients and blend into shortening mixture. Chill for one hour. Heat oven to 400°. Roll dough 1/8-inch thick on floured board. Cut into small stars. Bake on an ungreased cookie sheet for 6 to 8 minutes. Cool. Put two cookies together with melted chocolate. Decorate, if desired.
Beat eggs until foamy. Gradually add sugar. Beat until stiff. Add salt, vanilla, chocolate chips and pecans. Blend together. Preheat oven to 375°. Drop mixture on cookie sheet covered with foil. Place in oven and turn heat off. Leave overnight.
Add Tabasco to butter; cream well. Blend in cheese and flour. Form mixture into roll; wrap in waxed paper and chill several hours. Cut into 1/8-inch slices; place on waxed paper lined baking sheet. Bake at 350° for 12 to 15 minutes.
Wash chicken; pat dry. Mix corn flakes, flour, salt, paprika and pepper in paper bag. Dip chicken pieces in evaporated milk; shake with corn flake mixture until coated. Melt butter in baking pan. Place chicken skin side down in melted butter. Bake in a preheated oven at 350° for 30 minutes. Turn chicken and bake 15 minutes longer.
Brown the meat and onion. Combine rest of the ingredients and add to the prepared macaroni, cheese and the beef. Put in 2-quart casserole and bake, uncovered, in a 350° oven for 25 minutes.
Place peaches on bottom of oblong baking dish. Sprinkle with lemon juice. Sift dry ingredients together. Add beaten egg, tossing with fork until crumbly. Sprinkle over peaches and drizzle with butter. Bake at 375° for 35 to 40 minutes. Top with cinnamon and ice cream, if desired. Serves 8.
Boil the raisins in the water until half of the water is left. Mix the flour and sugar well. Combine the sour cream, egg yolks, vanilla, cinnamon and cloves. Mix well. Add the sugar, flour, raisins and water. Bring to full boil. Add 3 tablespoons butter or margarine. Put in baked pie shell. With egg whites, make a meringue. Spread on pie and brown to a golden brown.
Preheat oven to 350°. Start browning sausage; drain fat. In 8 x 8 square pan, cut and press biscuits to form crust. In mixing bowl, beat eggs with milk. When sausage is ready, drain fat and spread onto biscuits. Pour egg mixture on top then sprinkle cheese on top. Bake 25 to 30 minutes. Cut and serve.
Grease bottom of 13 x 9-inch pan. Cover bottom with one layer of bread slices, crusts trimmed off. Spread cheese and ham over bread.
Cream the butter and sugar. Add flour. Put in a 5 x 9-inch pan. Prick with fork. Bake at 350° for 20 minutes. Cut in squares while still warm. Put in tin to remain fresh.
Cook macaroni according to directions on box. Drain peas. Then mix all ingredients together while macaroni is still hot.
Mix the dry ingredients together, then the liquid ones and mix well together. Roll out dough and put around a wooden handle (use handle from broom which is well sanded), about 5-inches long. Cut handle to 5-inch long pieces. Yields about 25 small 5-inch long pieces.
Combine all ingredients except ham and buns; cook slowly, stirring occasionally, 15 minutes. Add ham; cook 10 minutes more. Split and toast buns. Serve ham mixture over buns. Makes 6 servings.
Mix flour, baking soda and baking powder. Add buttermilk and blend well. Add melted Crisco and blend well. On lightly floured surface, knead/fold. Cut (use 2 1/2-inch cutter or jelly glass). Place in greased pan; turn biscuits over so grease is on top also. Bake at 400° in lightly greased pan until brown.
Melt butter and brown meat, onion, garlic and salt. Drain. Mix beans, soup and Ro-Tel tomatoes. Mix meat and bean mixture. Place in casserole dish that has the crushed tortillas in bottom. Top with cheese. Bake at 350° until bubbly.
Combine frosting mix (dry), corn syrup, vanilla and boiling water in small mixing bowl. Beat on high speed until stiff peaks form, about 5 minutes. Transfer to large bowl; on low speed, or by hand, gradually blend in confectioners sugar. Stir in nuts. Drop mixture by teaspoonfuls onto wax paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store in airtight container. Makes 5 or 6 dozen.
Bring chicken broth and water to a slow simmer. Add garlic, green onion, cilantro and salt. Simmer gently. Meanwhile, prepare and place into separate bowls, avocados, tortillas, beans and cheese. After broth has simmered for 20 minutes, the meal is ready to serve. Ladle broth into bowls and let your guests add the ingredients they prefer.
Scrape carrots and cut into thick slices. Boil in water 10 minutes or until tender. Do not overcook. Drain well and place in bowl with garlic, salt, pepper, oil, vinegar and oregano. Let stand in marinade 12 hours before serving.
Heat shortening in skillet over medium flame (300° if using burner-with-a-brain). Add beef and garlic and fry, stirring until beef is well browned. Add remaining ingredients and bring to a boil. Lower flame (200° on burner-with-a-brain). Cover skillet and simmer gently for 30 minutes. Serve over cooked spaghetti or macaroni. Top generously with grated Parmesan cheese, if desired. Yield: 4 servings.
Boil water and sugar 1 to 2 minutes. Add strong tea and jello. Add all fruit juices and let stand for 24 hours. When ready to serve, add Hawaiian Punch and ginger ale. Add ice before serving or use ice ring.
Mix ingredients well. Adding 1/2 pound more powdered sugar makes icing thicker. Ices two cakes.
In a medium saucepan boil the carrots, water and salt, covered, until carrots are tender, about 8 minutes. Turn into a strainer to drain. Add cornstarch to the empty saucepan off heat; gradually stir in pineapple juice. Cook gently, stirring constantly, until thickened. Add carrots and pineapple and, if you like, a small amount (a generous tablespoon) of drained carrot liquid. Heat. Makes 4 servings.
Spread salted peanuts on a buttered 8 x 8-inch pan. Put sugar in a heavy skillet and stir it over medium heat until it is completely melted and free of lumps. Pour quickly over the peanuts and leave alone until it's hard.
Combine water and salt in a saucepan; add doves. Cover and simmer about 15 minutes or until tender. Drain and set aside. Spoon Apple Dressing into a lightly greased baking dish; arrange doves, breast side down, on top of dressing. Bake at 375° for 1/2 hour or until birds are well browned. Yields 6 to 12 servings.
Melt butter and cool. Add rest of ingredients. Pour into unbaked pie shell. Bake until knife comes out clean, about 25 minutes, at 325°.
Heat oil in skillet and brown onion and green pepper. Add tomato and cook for 5 minutes. Add beans, salt and pepper. Cook 10 minutes. Turn into a serving dish and top with croutons. Serves 4.
Parboil carrots, spread in buttered baking dish. Cover carrots with soup (undiluted). Sprinkle with grated cheese and top with bread crumbs. Bake 20 to 30 minutes at 350°.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Eat!!
Soak tomatoes or cucumbers for 24 hours. Wash and soak in clear water. Boil all other ingredients and pour over tomatoes and let set for 24 hours. Boil tomatoes in syrup for 25 minutes, put in jars, and peel.
Combine milk and water. Add margarine and let melt. Pour over bread to soften. Stir in remaining ingredients. Pour into a 1 1/2-quart casserole dish. Set dish in shallow pan of hot water to bake. Bake at 325° for about 1 hour, or until knife blade inserted near middle comes out clean. A very nourishing dish.
Wash, core and slice apples. Quickly dip in lemon juice; drain. Peel and slice bananas. Dip in lemon juice; drain. In medium size mixing bowl, combine mayonnaise and peanut butter. Mix well. Stir in sunflower seeds. Stir in apple slices until well coated. Add bananas; do the same. Put lettuce leaves on 6 plates; spoon mixture on. Sprinkle with peanuts.
Brown and degrease sausages. Cut bread, cheese and sausage into bite-sized pieces. (I grate the cheese.) Layer in 2-quart casserole, bread, cheese and sausage. Best if you repeat once. Pour butter over. Beat eggs. Add salt, mustard and milk. Pour over casserole. Refrigerate overnight, covered. Bake 1 hour at 350° after it is at room temperature. For double recipe, bake 1 hour and 45 minutes.
Mix water, sugar and yeast in large bowl. Add enough flour to make batter. Cover and let rise until light, about 30 minutes. Scald milk. Add sugar, salt, margarine and eggs. When mixture has cooled to lukewarm, add to yeast mixture. Add flour to make a stiff dough. Knead well. Place in covered bowl. Let rise 30 minutes. Shape into rolls or loaf. Let rise 30 minutes. Bake rolls at 400° for 20 minutes. Bake loaves at 350° for 30 minutes. Makes 1 large or 2 small loaves or 30 rolls.
Mix flour, sugar and milk until smooth. Melt butter in a deep pan. Fill pan 3/4 full of apples. Pour flour mixture over apples. Bake until brown. Use tender apples.
Pour cherries in greased pan. Add pineapple. Sprinkle on nuts and pour 1/2 cake mix over fruit. Dot with margarine. Add remaining cake mix and smooth down. Bake 45 minutes at 350°. Cream cheese frosting will certainly add to the flavor of the cake.
Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Mix together dry ingredients. In a bowl, mix together milk, butter, honey, egg and ginger. Make a well in center of flour. Add milk all at once; toss with a fork until dry ingredients are just mixed (do not overmix). Spoon batter into pan. Bake until brown and tests done, about 55 to 60 minutes. Cool on wire rack for 10 minutes. Loosen loaf by running a metal spatula around side of pan. Turn loaf out onto rack to cool completely.
Cook raisins, drain and flour with 1 cup of flour. Mix applesauce and soda until smooth. Add sugar and eggs; beat.
Drain fruit and reserve juice. Add pudding mix to 2 cups of juice. Sprinkle with Tang and beat until thickened. Pour over fruit and chill.
*Canned fruit in light or heavy syrup works best, but fresh fruit works well, also.
Combine all ingredients. Cook over medium heat until onions are transparent. Stir occasionally. Serves six.
Brown beef in skillet. Add onion and green pepper. Cook until tender. Drain fat. Add whole tomatoes and seasonings. Bring to a boil. Stir in rice. Cover. Simmer 30 to 35 minutes. Makes 4 to 6 servings.
Cook cabbage and onion until tender. Brown ground round or chuck. Drain. Add all ingredients and cook.
Combine all ingredients in electric blender. Process until smooth. Pour into a double boiler. Cook, stirring constantly (about 7 to 10 minutes) until smooth and thickened. Store in airtight container and refrigerate.
Cook chicken. Cut in small pieces and place in buttered baking dish. Mix soup and sour cream and pour over chicken. Crush crackers and combine with poppy seed. Sprinkle over soup mixture. Melt margarine and pour over top. Bake 30 to 40 minutes at 350° or until bubbly.
Combine all ingredients except kisses in a large bowl. Mix on lowest speed until dough forms. Shape dough into balls (using a teaspoon). Roll balls into sugar. Place on an ungreased cookie sheet. Put a Hershey's kiss in center of each cookie. Bake at 350° for 8 to 10 minutes.
Simmer first 5 ingredients about 10 minutes. Stick cloves in orange and lemon rinds and float on top of punch.
Cook broccoli; arrange in buttered cooking dish. Then layer chicken or turkey. Combine soup, cheese, mayo, juice, and curry powder. Pour over broccoli and chicken (turkey). Sprinkle with bread crumbs mixed with melted butter and 1/2 cup cheese. Bake at 350° for 25 to 30 minutes. Makes 6 to 8 servings.
Cook shells, being careful not to overcook. Combine mayonnaise, vinegar, honey, celery, onion, green pepper, celery seed, Old Bay seasoning and salt and pepper. Combine crab legs and shells in large bowl. Mix in dressing. Chill well before serving.
Drain fruit well; let stand 12 hours in refrigerator. Mix all together. Add sour cream and marshmallows.
Drain all fruit. Add softened cream cheese to mixed fruit and stir lightly. Add Cool Whip and marshmallows. Mix together. Refrigerate for at least 2 to 3 hours. Best when made a day before.
Crust: Mix the first stick of margarine and the graham crackers and pack in a 9 x 13-inch dish; chill.
Combine eggs, sugar, corn syrup, butter and vanilla. Blend thoroughly; stir in pecans. Pour into unbaked pie shell. Bake at 400° for 15 minutes. Then bake another 30 minutes at 350°.
Sift flour and soda. Add oil and Sucaryl. Cream until light. Beat eggs until foamy. Combine with first mixture. Add rest of ingredients slowly. Beat until well mixed. Pour into long loaf pan. Bake at 350° for about 25 minutes.
Combine all ingredients; toss and mix well. Cover and chill 2 hours before serving.
Boil chicken and eggs (not together). Debone chicken and place on bottom of casserole dish. Sprinkle with salt, pepper and garlic salt. Add can of peas or mixed vegetables evenly. Add chopped onion and eggs. Spread over top, cream of chicken and cream of celery soup. Mix together flour, milk and mayonnaise. Pour over top. Bake at 300° for 1 hour. If top is not brown enough, broil on top to finish browning to suit.
Mix all fruit juices. Put in ice. Pour ginger ale over all and add strawberries.
Place spareribs in Dutch oven; cover and bake in 350° oven for 1 hour. Drain off fat.
Melt first 3 items and pour over rice and onion in casserole. Cook 1 hour at 400°. Cover if it gets too dry.
Cook hamburger with cut-up green peppers; drain. Combine all ingredients; put in a large pot. Cook 2 hours. Add water as needed; cook until desired consistency is reached.
Line baking sheet with waxed paper. Over low heat, melt chips with Eagle Brand; remove from heat. In large bowl, combine noodles and peanuts. Stir in chocolate mixture. Drop by teaspoonfuls onto waxed paper. Let set until firm. Store at room temperature.
Salt and pepper birds to taste. Make a paste of flour and butter and rub each bird with paste. Place birds in baking dish and place a strip of bacon across each bird. Bake in slow oven (300° to 325°) for about 1 hour.
In a medium saucepan, combine water and cranberries. Bring just to a boil; reduce heat. Boil gently, uncovered, over medium heat for 8 minutes, stirring occasionally. (Skins will pop.) Remove from heat. Mash slightly. Stir in Equal Measure. Cover and chill. Serve chilled with beef, pork, ham or poultry. Makes 1 1/2 cups or 12 two tablespoon servings.
In a medium bowl, combine milk, coconut, 3 tablespoons gelatin, almond flavoring and food coloring (to tint). Form into small balls (about 1/2 tablespoon). Sprinkle remaining gelatin into dish; roll each ball to coat. Place on waxed paper. Chill. Cloves can be stuck on balls.
Dissolve Jell-O in cup of boiling water, then add 1 cup cold water. Put cream cheese in mixture and whip. Dissolve marshmallows in pineapple juice. Fold in whipped cream and chill.
Half each piece of fruit except pineapple slices. Combine sugar, flour, cinnamon and nutmeg. Roll each piece of fruit in mixture, coating lightly. Arrange fruit in a greased 13 x 9-inch casserole and pour sherry over top. Mix oats, flour and salt together; sprinkle over fruit. Pour melted butter over all, moistening the oat mixture well. Bake at 350° for 45 minutes.
Pour peaches with juice in bottom of cake pan. Sprinkle on cake mix dry. Sprinkle coconut and walnuts on top. Pour melted oleo over top and bake at 375° for 45 to 55 minutes. Check at 45.
Mix together 1 1/2 cups of flour, sugar, salt and yeast. Add butter. Gradually add water. Beat 2 minutes at medium with electric mixer. Add eggs, 1/2 cup flour and beat at high speed two minutes. Stir in enough flour to make a soft dough. Cover and let rise until double, about 35 minutes. Punch down. Turn into 2 well-greased loaf pans or 1 1/2-quart casserole. Cover. Let rise again, about 40 minutes. Bake at 375° for 35 minutes.
Combine ingredients; mix well. Turn into a loaf pan; bake for about 1 hour at 350°. May be made into muffins and cooked for about 30 minutes. When cool, may be wrapped and stored in freezer for future use.
Fry bacon in large pot until crisp. Remove bacon and set aside. Brown onions in bacon fat. Add red pepper and potatoes. Cover with water and cook until potatoes are soft. Add clams and simmer a few minutes. Add soup, milk and bacon. Simmer 15 to 20 minutes. Salt and pepper to taste.
Puree strawberries in a blender. Combine all ingredients in a 6-quart bowl and serve.
Cream butter and white sugar, add coconut and vanilla, mix well. Mix in flour. Chill for 1/2 hour then make into rolls. Wrap rolls in waxed paper and chill overnight. Cut thin slices 1/8-inch thick. Place on ungreased cookie sheet. Press with fork and bake at 300° for about 25 minutes. Watch so they don't burn. Roll in powdered sugar. Yields about 4 dozen. They freeze well.
Drain potatoes. Pour into aluminum pan. Add 1 jar of salsa. Add 1 jar mushrooms. Salt to taste. Add margarine. Cover with aluminum foil. Place on hot grill. Cook for 15 to 20 minutes.
Mix first 4 ingredients and divide mixture in half. Put chocolate chips in one half and chocolate syrup in the other half. Pour chocolate syrup half in pan first. Top with chocolate chip mixture. Bake at 325° for 1 hour or until done (pound cake pan).
Cream butter and sugar in mixer until not sugary. Add cream and as much flour as can be beaten in with mixer. Add more flour and knead until dough is golden and bubbles form. Roll on cookie sheet without flour. Mark in inch strips, prick with fork 1/2 inch apart on sheet. Makes enough for 50 people (about 3 1/2 c. Flour).
Mix together and put in unbaked pie shell. Bake at 350° for 1/2 hour. Cover with beaten egg whites and sprinkle with grated orange rind (if desired). Put back in oven until meringue is brown.
Cut eggs oblong, scoop out yolk and place in mixing bowl. Add remaining ingredients, except paprika, and mix well. Spoon mixture into egg center and sprinkle paprika on top.
Cut breasts in half and remove skin. In bag, place flour, salt, pepper and shake chicken in bag to cover well. In skillet, mix 1/4 cup oleo and 1/4 cup Wesson oil; brown chicken slightly on both sides. Chop 2 medium onions fine. Move chicken and sauce from skillet into casserole (may need 2). Sprinkle with chopped onion. Scoop over and around approximately 1 pint sour cream. Cover tightly and bake at 325° to 350° for 1 hour.
Dissolve jello in boiling water. When partially set, whip with a mixer and then add remaining ingredients. Chill in the refrigerator until set. Unmold and garnish with lettuce and sliced cucumbers. Serves 6 to 8.
Preheat oven to 400°. Mix all ingredients, except lemon slices and shrimp. Pour about 1/2 cup sauce to cover bottom of a large baking dish. Arrange a layer of shrimp and lemon slices. Alternate, leaving room at top. Pour balance of sauce over contents. Bake, uncovered, stirring once or twice until shrimp are bright pink, about 10 to 20 minutes. Serve with French bread chunks and dunk into sauce.
Sprinkle meat with tenderizer according to package directions. In small bowl, make marinade by combining onion, garlic, oil, vinegar, Worcestershire sauce and chili powder. Place steak in shallow baking dish. Pour marinade over meat; store in refrigerator overnight or at least 3 hours. Remove steak from marinade.
Brown onion and pepper in bacon drippings. Add remaining ingredients except butter beans. Heat a few minutes. Put butter beans in 1-quart casserole dish. Pour sauce over beans. Bake at 375° for 45 minutes.
Combine cake mix, yeast, flour and water in a large bowl; mix to form dough. Let rise until double in bulk. Combine oleo, brown sugar, pecans and syrup in a bowl. Spread in two (9 x 10-inch) baking pans. Heat in oven (350°) until mixture is caramelized. Cool.
Saute chicken in oil in skillet until meat just turns white (approximately 5 minutes). Sprinkle with salt and pepper. Add vegetables and chicken broth. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Reduce heat, cover and simmer for 3 minutes. In a small bowl combine sour cream, flour and paprika. Stir into vegetables and heat gently. Serve with green salad and cherry tomatoes.
Combine all the ingredients and stir to blend. Add ice cubes and serve. Yields about 1 gallon.
Saute onions in butter until cooked. Add wine, sauce and water; bring to a boil. Add all seafood and cook until clams and mussels open. Serve with toasted garlic bread.
Preheat broiler. Brush bread slices with olive oil; season with garlic and pepper. Broil 1 side of bread slice until toasted. Top with salami and cheese, folding cheese under to fit. Sprinkle with oregano, then broil until cheese melts. Top with parsley. Serve immediately. Serves 2 to 3.
Mix all ingredients listed. Salt and pepper to taste. Pour into a 2-quart casserole dish and bake for 1 to 1 1/2 hours at 350°.
Melt chocolate chips over hot (not boiling) water. Transfer to small bowl; cool 5 minutes. Blend in sour cream, vanilla and salt. Add confectioners sugar; beat until smooth. Place pound cakes end to end to form one long cake. Form log by rounding edges and corners. Cut cake longways to make 3 layers. Fill and frost.
Combine all ingredients; mix well. Shape mixture into a loaf in a 12 x 7 1/2 x 2-inch pan. Bake at 350° for about 1 1/4 hours. Makes 6 to 8 servings.
Mix jello and water. Stir in blueberry pie filling and cultured sour cream. Stir a couple times while getting stiff. Refrigerate.
Combine egg, tuna, tuna liquid, mustard and half the bread crumbs. Mix well. Shape into four patties. Roll in rest of crumbs.
Heat oven to 350°. Melt butter over low heat. Remove from heat; stir in sugar; cool. Stir in egg, flour, baking powder and salt. Blend in vanilla and walnuts. Spread in well-greased 8-inch square pan. Bake 25 minutes. Do not overbake. Cut into bars while warm.
Heat tortillas in foil for 10 to 15 minutes in 350° oven. For sauce, in medium saucepan, cook onion, garlic, coriander and pepper in margarine until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers. Cook and stir until thick and bubbly. Remove from heat; stir in 1/2 cup of the cheese.