HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, soda and salt. Cream shortening and butter. Gradually add sugar and cream well. Add egg yolk and vanilla and beat until light and fluffy. Add flour mixture, alternating with sour cream (or buttermilk), stirring until batter is smooth after each addition. Fold in stiffly beaten egg whites. Drop by rounded tablespoonfuls 3 inches apart on lightly greased baking sheet. Flatten with granulated sugar, if desired.
Put 1/2 of crumbled Oreo cookies in a 9 x 13-inch dish. Mix ice cream and Cool Whip and pour on top of crumbs. Take the other half of cookies and press on top of mixture. Freeze 12 hours and cut into squares.
Cook carrots. Drain and cool. Mix other ingredients. Pour over carrots. Cover and marinate. Store in refrigerator 24 hours before serving.
Place spinach in an ovenproof dish, spreading it in a thin layer. Season with paprika, salt and cayenne. Cover with grated cheese. Pour cream over top. Broil until cheese is melted.
Cook noodles in boiling, salted water following package directions; drain well. Combine noodles, cottage cheese, salt and sugar. Mix eggs into mixture. Melt butter in heavy skillet. Add noodle mixture, a small amount at a time and fry until brown. Remove and serve.
Combine beans and seasoning mix. Spread bean mixture in 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with corn chips. Yield: 8 cups.
Combine sugar, salt, nutmeg and flour. Toss with rhubarb. Turn into pastry-lined pan. Stir milk into eggs and pour over rhubarb. Top with a lattice crust. Bake at 450° for 15 minutes. Reduce heat to 350° and bake an additional 25 minutes.
Mix, grease and flour pan. Mix together all ingredients. Top with 1/2 cup nuts and 1/2 cup chocolate chips. Bake at 350° for 30 to 35 minutes in 17 x 12 x 1-inch high dish.
Beat flour, vanilla pudding and pie mix, egg, butter, milk, peaches and peach juice for 2 minutes at medium speed. Pour into greased Pyrex dish. Place peach slices on top of batter.
Brown ground beef, onion, salt and pepper. Place in bottom of greased, heavy pie pan. Stoneware or Pyrex is okay. Add cheese.
Set oven at 425°. Grease a 9 x 13-inch baking pan. Prepare biscuit mix as directed on package. Roll out on a lightly floured board in a rectangle, about 8 x 16-inches. Brush with melted butter or margarine.
In large bowl, combine 1 cup sugar, margarine, milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 400°. On lightly floured surface, roll dough, 1/3 at a time, to 1/8-inch thickness. Place 1-inch apart on ungreased cookie sheets; sprinkle with sugar. Bake at 400° for 5 to 9 minutes or until edges are light brown. Immediately remove from cookie sheets. Makes about 5 dozen cookies.
Mix all ingredients; batter should be lumpy. Grease muffin tins. Fill 2/3 full. Bake for 20 to 25 minutes at 400°. Makes 12 muffins.
Cream shortening, sugar and eggs. Add baking powder, vanilla, mashed carrots and flour. Drop by spoonful on ungreased cookie sheet. Bake at 350° for 12 minutes or until lightly golden. Cool and frost with powdered sugar icing made with orange juice instead of milk and top with almonds.
In mixing bowl cream shortening, sugar and egg. Combine flour, soda and salt; sift. Add alternately with sour cream to the creamed mixture. Fold in rhubarb and spread in greased 13 x 9-inch pan.
Brown hamburger and chopped onion in margarine. Add remaining ingredients. Simmer 30 minutes.
Peel, cube and cook potatoes; let cool. Place in salad bowl and add celery and onion. Prepare Ranch dressing mix with mayonnaise and water. Add to potatoes and toss to coat. Chill. Serves 4 to 6.
Grease a 9 x 13-inch baking pan. In saucepan, combine sugar and cornstarch. Gradually add water to make a smooth paste. Add butter, bourbon, cinnamon and nutmeg. Cook over medium heat, stirring constantly, until sauce is thickened and smooth. Arrange potatoes in pan. Cover with sauce. Bake in oven for 20 minutes. Serve at once.
Mix together and put in 9 x 13-inch greased and floured pan. Bake at 350° for 10 minutes. Remove from oven and cool.
Place 3 cups of lettuce in bottom of large bowl. Sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl. Sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and chill for 24 hours. Garnish with green onions and paprika. Toss before serving. Makes 12 to 15 servings.
Spread 2/3 cup dry stuffing in casserole which has been buttered. Spread partially cooked beans, mushrooms and chicken on top. Mix soup with milk and pour over all. Mix 1 1/2 cups dry stuffing mix with 1/4 cup hot water and 2 tablespoons melted butter to moisten. Spread on top. Bake, covered, 30 minutes at 400°.
Beat yolks. Add flour and melted butter. Beat. Add sugar and beat. Stir in milk; mix well. Stir in beaten egg whites. Arrange rhubarb in bottom of 9-inch unbaked pie crust. Pour mixture over rhubarb. Bake at 425° for 10 minutes. Reduce to 350° and bake 20 to 25 minutes longer. Blueberries or cherries may be substituted for the rhubarb.
Cut ribs in serving pieces; brown slowly in skillet. Put in baking dish. Discard fat from skillet; add onions and cook until brown. Add remaining ingredients and pour sauce over ribs. Bake, covered, at 350° for 1 hour and 30 minutes. Yield: 6 to 8 servings.
In a 1 1/2-quart casserole, stir together the sugar and syrup. Microwave at High 4 minutes. Stir in peanuts. Microwave at High for 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave on High 1 to 2 minutes more. Add baking soda; gently stir until light and foamy. Pour onto buttered cookie sheet. Let cool, then break into small pieces. Store in airtight container.
Soak mustard and vinegar together. Add eggs and sugar. Cook over medium-low heat, stirring constantly with wire whisk. Cook until boiling and thick (around 15 minutes). Pour into small jars and refrigerate. Serve hot or cold.
Combine buttermilk, sugar, oil and salt. Sift flour and soda into large bowl. Dissolve yeast in warm water and milk. Add to flour mixture; mix well. Let stand 10 minutes. Roll out and cut into desired shape. Melt additional butter in bottom of 13 x 9-inch pan. Place rolls in pan, turning to butter top of each. Let stand 30 minutes to rise. Bake at 425° for 10 to 12 minutes.
Drain string beans. Add bottle of Italian dressing with diced onions. Chill for at least 1/2 hour, then drain remaining oil. You may garnish with carrot shreds. Makes pretty summer cold vegetable.
In large bowl, combine cereals, pretzels, peanuts and M&M's. In saucepan over low heat, combine white chocolate chips and oil; cook, stirring constantly, until melted and smooth. Pour over cereal mixture, tossing to coat. Spread on waxed paper and allow to cool. Break into chunky pieces for serving. Makes 20 cups.
Preheat oven to 350°. Sprinkle chicken with pepper. Coat with flour. In a large skillet, heat oil over medium heat. Add chicken. Cook over medium heat until brown. In a 9 x 13-inch baking dish, arrange chicken. In the skillet, saute onion in the pan drippings until tender. Spoon onion over chicken. Spread orange juice over chicken. Bake for 1 hour. Serve with rice. Makes 4 servings.
Cook broccoli and drain. Melt margarine; blend in flour and salt, then add milk and cheeses. Heat just until hot and mixed. Put broccoli in casserole; top with hot sauce, then sprinkle cracker crumbs on top. Bake at 350° for 30 minutes. Serves 12 to 16.
Cook Ramen noodles according to package directions omitting seasoning packet. Cool in cold water and drain well. Combine vegetables, noodles and sesame seed in a large bowl. Cover and refrigerate.
Tear head of lettuce in large bowl. Add hot, cooked and drained ground beef, black olives, dressing, onion and cheese. Crush 1/2 bag of chips and add to mixture. Serve warm along with remainder of chips.
Place garlic, chives, seasonings, vinegar and 1 tablespoon olive oil in blender or mixing bowl. Cover and blend (or mix) at low speed. Add remaining oil in slow stream, then blend in yogurt and buttermilk thoroughly. Store in tightly covered jar in refrigerator. Will keep about a week. Makes 7 cups.
Cream butter and Crisco. Add sugar and mix. Beat eggs and milk together; add to creamed mixture. Mix dry ingredients together and add to creamed mixture. Stir in currants. Mixture will be like pie crust.
Mash cooked squash. (Drain squash well after cooking until tender.) Add other ingredients and mix well. Pour into a greased 1-quart casserole and bake at 375° about 40 minutes. Yields 6 servings.
Mix all ingredients together and spoon into greased muffin pans. Bake at 400° until done (approximately 15 to 20 minutes).
Dressing: Combine oil, 2 tablespoons sugar, vinegar, parsley, salt, pepper and Tabasco sauce. Shake well and refrigerate.
Mix all ingredients together in the order given. Chill thoroughly. Serve on crisp lettuce leaves.
Cook and drain spinach. Mix in other ingredients. Make into marble sized balls (approximately 70). Bake for 20 minutes at 350 degrees. Can be frozen and thawed about 1 hour before serving.
Mix butter, powdered sugar and flour. Press in a pizza pan and bake at 350° for 10 minutes. Remove. Mix milk, cream cheese and lemon juice. Pour over crust. Slice 1 quart strawberries and spread over top. Spoon glaze over berries. Top with Cool Whip and chill.
Melt 1 stick margarine and mix with graham crackers. Line bottom of a 9 x 13-inch pan. Mix eggs, sugar, 2 softened sticks of margarine and vanilla (do not melt margarine). Beat 5 minutes. Spread over crust. Slice bananas and put over top. Drain pineapple and put on top. Then spread top with Cool Whip and sprinkle with nuts. Refrigerate at least 4 hours, better overnight.
Dissolve jello in hot water. Add candy to boiling water and dissolve. Add enough water to make 1 cup. Add gelatin and other ingredients to the jello and candy mixture.
Mix margarine, eggs and sour cream together. Add both cans of corn and cornbread mix. Bake at 350° in covered 2-quart casserole for 1 hour. Remove cover and bake for another 30 minutes.
Coat pork chops in mustard and flour and brown. Put in 9 x 13-inch pan; add drippings. Pour soup over them. Cover with foil and bake 3 hours at 325°.
Preheat oven to 350°. Combine baking soda, boiling water, molasses and flour. Add beaten egg. Let stand for 15 minutes. Make crumb mixture with shortening and sugars. Put half of crumb mixture in unbaked pie shell. Pour in liquid mixture. Top with rest of crumb mixture. Bake at 350° for 50 to 55 minutes.
Cut pound cake into slices. Make a layer in the bottom of 9 x 13-inch pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in pudding powder, alternately with milk until smooth. Mix glaze and strawberries in another bowl. Spoon over cream mixture. Spread whipped topping over strawberry layer. Garnish with strawberries if desired. Chill several hours.
Dissolve jello in boiling water and stir until dissolved. Add blueberry pie filling and pineapple. Chill until partially set, then put in an 8-inch square pan and let set.
Mix well. Line large pan/dish with wafers. Alternate with bananas, pudding, wafers. Top with chopped pecans. Serves 8 to 10.
Preheat oven to 350°. Beat together Crisco, sugars, egg, water and vanilla until creamy. Combine flour and soda; add to creamed mixture. Add raisins and oats; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes.
Sift flour with baking powder and salt and set aside. In a large bowl, with wooden spoon or electric mixer at medium speed, beat butter, sugar, eggs and vanilla until fluffy. Gradually stir in flour mixture until well blended. Form into balls. Wrap in wax paper. Refrigerate 1 hour or several.
Soften gelatin in cold water. Slightly beat egg yolks in top of double boiler; stir in bananas, lemon juice and rind, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Remove from heat. Stir softened gelatin into banana mixture until dissolved. Chill until mixture is slightly thickened. Beat egg whites until stiff but not dry. Beat cream until stiff. Fold egg whites, cream and coconut into banana mixture. Pile into 9-inch pie shell. Chill until firm. Garnish with additional whipped cream, shaved chocolate and banana slices, if desired. Makes 6 to 8 servings.
Cream shortening with sugar. Beat eggs and mix with milk. Mix flour well with soda, salt and spices and then with the rolled oats and raisins. Add liquid and dry ingredients alternately to the creamed shortening and sugar. Drop on greased pans and bake about 15 minutes in a 375° oven. Makes 4 dozen large cookies.
Prepare cake and pudding according to package directions. Break cake into small pieces. Lay part of cake in bottom of punch bowl. Pour half of pudding over cake, then put another layer of cake. Add rest of pudding, pineapple and pie filling. Top with Cool Whip and sprinkle with nuts.
In large bowl, combine mayonnaise, sour cream, mustard and lemon juice. Mix in chicken, ham and celery. Chill until ready to serve.
Preheat oven to 400°. Combine flour, sugar, baking powder and salt. Cut in peanut butter until it resembles coarse crumbs. Add milk and eggs all at once, stirring just until flour is moistened. Place 1 or 2 tablespoons of batter in muffin cups; add 1 teaspoon preserves and top with 1 or 2 more tablespoons batter. Bake 15 to 17 minutes; makes 15 to 18 muffins for extra good eating!
Combine squash, pimiento, onion and cream of chicken soup. Melt butter; add 2/3 cornbread stuffing. Cover bottom of casserole dish with cornbread stuffing mix and butter; add rest to squash. Pour into casserole dish and top with dry stuffing. Bake 1 hour at 350°.
This recipe is perfect for sandwiches for a party. It can be kept warm in crock-pot. Also, good for serving at meal time.
Grate the cheese. Mix all ingredients together. Roll into small balls (marble to ping-pong ball size), flatten slightly with a fork. Bake at 375° for 12-15 minutes. Yields 5-6 dozen.
Cook sausage; drain. Remove crust from bread, butter and cut into cubes. Put buttered bread into bottom of 11 x 14-inch Pyrex dish. Spread crumbled sausage over bread, then put layer of cheese. Beat eggs and milk. Add salt and mustard and pour over mixture. Refrigerate overnight. Bake at 350° for 50 minutes.
Add spices to heated oil. Pour oyster crackers into Tupperware container (shallow). Pour oil mixture over crackers. Stir and shake well. Leave overnight.
Saute onions in butter with green peppers. Mix together all other ingredients and put in casserole. Preheat oven to 350°. Bake for 40 minutes to 45 minutes. Put French fried onion rings on top before putting in oven.
Layer bottom and side of large glass bowl with cookies. Pour 1/2 blueberry filling on top of the cookies. On top of this, put cut up bananas and pineapple. Cover with pudding, then Cool Whip. Put the other 1/2 blueberry filling on top. Chill.
Cream butter and sugar. Gradually add flour until very thick. Pat smooth in 9 x 13-inch pan. Make holes with fork as for one crust pie. Bake at 325° for 30 to 40 minutes or until golden brown.
Mix all ingredients together. Hollow out (from the top) the loaf of rye bread. Fill the loaf with the dip; tear the bread from the loaf into bite-size pieces for dipping. Or, cut entire loaf into pieces and serve the dip in bowl.
Heat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. Prepare mashed potatoes according to package directions using water, skim milk and diet margarine and omitting salt. Set aside. In 12-inch skillet, over medium heat, heat 1 1/2 teaspoons oil. Add the mushrooms, onion and garlic. Cook about 5 minutes, stirring frequently, until vegetables are softened. Transfer vegetables to baking dish and wipe out skillet. In skillet over medium heat, heat 1 1/2 teaspoons oil. Add turkey; cook until turkey has lost its raw look, stirring to break up meat. Add turkey to baking dish along with tomato soup, peas, chicken broth and pepper. Toss thoroughly to mix. Spoon potatoes over top in even layer. Bake 30 minutes until lightly browned. Sprinkle with parsley and serve.
Cream together sugar and butter; add eggs, 1 at a time, beating well after each addition. Sift flour and soda together and mix with the sugar mixture, alternating with the sour cream. Pour into a greased and floured tube pan. Bake at 325° for 1 hour.
Preheat oven to 350°. Grease and flour two 9-inch layer cake pans. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 cup of mashed bananas, mixing thoroughly.
Mix soda and salt together; set aside. Combine sugar, water and syrup; bring to a boil. Stir in peanuts gradually so as not to lose the boil. Keep a rolling boil until peanuts pop and turn brown (309° on a candy thermometer). Add soda and salt; stir well. Pour onto a well-greased cookie sheet. Put cookie sheet on trivet so air can get under it. When cold, break into pieces.
Beat together cream cheese, Miracle Whip, mustard and onion flakes until fluffy, then chop ham into small pieces, reserving 4 to 5 slices. Add chopped ham to cheese mixture, then make a ball and lay it on top of the sliced ham. Wrap the ham around the ball and chill. Serve with gourmet crackers.
Spray skillet with nonstick spray. Cook turkey and onions in skillet. Peel and slice potatoes; put in pan and parboil. Drain. Take a casserole dish and put potatoes in bottom. Then put turkey and onions on top of potatoes. Mix soups together and pour over top of casserole. Bake in a 350° oven for about 30 to 40 minutes.
Gradually add honey and brandy to cream cheese, mixing until well blended. Stir in apples and pecans. Cover; chill. Serve with apples, pear slices and assorted crackers.
Peel, halve and pit peaches. Reserve 1 peach half for garnish. Cut remaining peaches into chunks. In blender at medium speed, blend peach chunks and sugar until smooth. In small bowl with mixer at medium speed, beat heavy or whipping cream and almond extract until stiff peaks form. With rubber spatula or wire whisk, fold peach puree into whipped mixture.
Dredge steaks in flour with salt and pepper. Brown steaks quickly on both sides in oil. Place in greased 9 x 13-inch baking dish. Sprinkle on onion soup mix.	Stir together celery soup and water. Pour over meat. Bake at 400° for 45 minutes or until meat is tender.	Good served over rice.
Mix with fork, drop by teaspoons on cookie sheet. Bake at 350° for 8 to 10 minutes.
Melt margarine over low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal; stir until well coated. Press mixture into a buttered 13 x 9-inch pan. Cut into squares when cool.
Peel, finely chop and drain tomato. Combine all ingredients; cover tightly and chill. Serve with crisp tortilla corn chips or raw carrot and celery sticks. Yields approximately 2 cups.
Mix all ingredients well, shape, sprinkle with toasted almonds and serve with crackers.
Boil chicken 30 minutes. Cool, then remove bones. Cut into bite size cubes. Mix soup, chicken and sour cream in a casserole dish. Salt and pepper to taste. Bake at 350° for 45 minutes. Melt 1/2 stick butter and mix with cracker crumbs. Top chicken with crumbs. Bake for 15 minutes more.
Drain juice from three of the cans of beets, but save the juice from the fourth. Combine the ingredients in a large saucepan. Heat to boiling. Turn off and add beets. Place in half-gallon jar and refrigerate for 6 to 8 hours. Will keep up to 4 weeks.
Dissolve gelatin in boiling water; cool. When beginning to set, add pineapple, marshmallows and bananas. Chill in large glass bowl until firm. Heat pineapple juice in top of double boiler. Combine sugar, flour and egg. Mix with pineapple juice and cook until thick, stirring constantly. Cool and fold in whipped cream. Spread over gelatin. Top with grated cheese. Chill until firm or overnight.
Layer pork chops in crock-pot with barbecue sauce. Add 1 cup of Coke. Cook on medium all day.
Combine soup, milk and pepper in 1 1/2 quart casserole; arrange in alternate layers of potatoes, meat, onions and sauce. Cover and bake at 375° for 1 hour. Uncover; sprinkle with cheese and paprika. Bake 15 minutes more, until potatoes are tender.
Mix all ingredients and add flour to make a soft dough. Divide dough and place on floured base. Knead flour into dough to make it ready for rolling. Roll to about 1/8-inch thick. Cut with cookie cutters and bake at 300° until lightly browned on bottom. Stores well.
Stir sour cream or Imo well. Gradually add orange juice concentrate until desired thickness and taste. Serve over any combination fresh fruit salad.
Combine egg whites, salt and cream of tartar and beat until stiff. Stir in sugar, chips and coloring. Drop by teaspoons on foil covered cookie sheet. Preheat oven to 375° for 15 minutes. Turn off oven and put cookies in immediately. Leave in oven overnight. (Do not open door to look).
Cook noodles in boiling water for 8 to 10 minutes; drain. Steam spinach, covered. Reduce heat when steam forms. Cook 3 to 5 minutes. Saute mushrooms, carrot and onion in hot oil until tender. Stir in tomato sauce, tomato paste and oregano.
In a bowl mix crumbs,	sugar and butter. Reserve 1/2 cup of the crumbs	for the top. Press remaining crumbs firmly and evenly into a nine-inch square pan. In a bowl mix peanut butter and apricot preserves	until well blended. Gradually stir in milk. Fold in whipped topping. Spread mixture evenly into crumb lined pan. Sprinkle top with crumbs. Freeze until hard. Keep covered if	stored	for any length of time. Cut into squares to	serve. Serve topped with additional whipped topping and a drizzle of fudge sauce. Makes one nine-inch pan.
Cut meat into serving size pieces. Coat with mixture of flour, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Brown steak in shortening at 325°. Add water, onion and potatoes. Season with 1 teaspoon salt and dash of pepper. Cover; reduce temperature to 215° and cook for 45 minutes or until tender.
Mash tomatoes. Add chopped pepper and onion. Dice and add squash, zucchini, seasoning, salt and pepper to taste. Simmer until tender. Add paste. Bring to boil, adding noodles. Cook for 1 minute, then simmer until noodles are tender.
Mix in boiler the oleo, sugar, flour and cocoa. Beat egg yolks in milk; add to oleo mixture. Cook 15 to 20 minutes on medium heat. This will lump up if you don't stir well. Add vanilla; mix well. Pour into pie crust.
Add sugar to flour. Cut in 1/4 of Crisco. Add egg mixture. Beat until smooth. Refrigerate in bowl for 1 hour. Every hour roll out dough and spread with 1/4 of the remaining Crisco until gone. Refrigerate overnight. Take a small amount to work with and keep the rest in the refrigerator. Roll about 1/4-inch thick. Cut into 6-inch strips 1-inch wide. Wind loosely on clothespin overlapping dough. Bake at 375° for 10 to 15 minutes until slightly browned. Cool 2 minutes, then remove from pin. Be sure to grease clothespins.
Roll beef chunks in flour and coat well. Melt fat in a large saucepan. Brown beef slowly and thoroughly. Add 4 cups water. Cover tightly and simmer for 1 1/2 hours. At the end of 1 hour, if beef cubes are not completely covered, add 1 cup of water. Add carrots, potatoes and onion to saucepan. Cover tightly and simmer for 30 minutes until vegetables are tender.
Combine sugar, flour and cocoa in a medium size saucepan. Add sufficient water to form paste. Beat in egg yolks well. Heat remaining water and add with butter and salt. Cook until thick. Remove from heat and add vanilla. Cool and pour into prepared pie shell (cooked). Prepare meringue with egg whites. Place on pie and brown. Pie should cool before it is cut.
Cream shortening and sugar; add eggs and beat. Stir in candied fruit, raisins and nuts. Add sifted dry ingredients alternately with bananas. Turn into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool before slicing.