HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and butter well; add vanilla. Beat eggs well. Add raisins and coconut. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Bring water to boil. Do not add salt to water. Add grits and cook until done. Beat eggs and add remaining ingredients to hot grits. Stir well until cheese and margarine are melted. Put in large baking dish and bake 1 hour at 250.
Mix all ingredients and pour in unbaked pie shell. Bake at 300° until brown.
Mix all but cornbread, then mix the cornbread mix and stir. Pour into a 9 x 13-inch pan and bake at 400° for 25 minutes.
Sift flour, baking powder, baking soda, salt and cinnamon in a large bowl.	Add chopped apples, oil and vanilla; beat for 2 minutes at medium speed. Beat eggs; gradually add sugar. Fold egg mixture into apple mixture. Blend well. Stir in nuts. Bake in a tube pan at 350° for 70 minutes, or until well done.
Dissolve jello in hot water. Add lemon juice; cool to room temperature. Soften sherbet. Fold into jello mixture. Add oranges and pour into dish or mold. Refrigerate.
Cream together margarine and sugar. Add other ingredients; mix well. Put mixture in a greased and floured 13 x 9 x 2-inch pan. Bake at 300° for 40 to 45 minutes. Dust with powdered sugar. Cool before cutting.
Cream together oil, sugar and eggs. Add cocoa, salt, flour and buttermilk. Add 1 teaspoon soda to 1 cup boiling water last. Bake in sheet pan, 13 x 9 x 2-inch, at 350° for 40 minutes.
Dissolve orange juice with boiling water. Add mandarin oranges, then pineapple. Return to heat and add marshmallows and let dissolve. After this thickens, add sour cream and mayonnaise. Fold in and chill.
Whip the canned milk until fluffy; add one cup of sugar. Beat on high until well mixed. Add Kool-Aid and beat until it stands in a peak. Pour in prepared crust. Should stand very high. Serves 6.
Mix and put in bottom of casserole. Slice 4 cups of raw potatoes and one large onion. Put potatoes on top of mixture, then top with sliced onion. Pour milk to almost cover mixture. Bake at 350° for one hour or until potatoes are soft.
Use a large, covered pan. Dissolve bouillon cubes in 1 1/2 cups boiling water. Add remaining ingredients. Bake in 350° oven, covered, for 1 hour and 20 minutes.
Peel and slice sweet potatoes. Put in a skillet that has been sprayed with cooking oil. Dot butter all over potatoes. Cover and let cook on medium heat. Turn potatoes occasionally. When almost done, add sugar. Sprinkle over top. Keep lid on and reduce heat to low. Cook until done and sugar dissolves.
Resift the flour into a mixing bowl. Combine oil and milk without stirring. Add all at once to flour. Mix with a fork until well blended. Form into a ball and place on a sheet of wax paper. Place another piece of wax paper on top of the pastry and roll out into a circle large enough to fit the top of the 8-inch pie dish and hang over the edge by half an inch.
In top of double boiler, melt chocolate. Gradually stir in milk. Remove chocolate mixture from hot water and cool 3 to 5 minutes. Stir in nuts, mixing so they are well covered. Drop by teaspoonful on lightly buttered baking sheet. If using whole nuts or perfect halves, separate by piece. Wrap in waxed paper, if desired. Makes 2 1/2 cups.
In a large bowl or pan, put flour in. Add all sugar. Mix it well. Beat eggs well. Add milk, flavoring, oil and Crisco. Melt butter ahead and let cool enough so as not to cook eggs, then put all these ingredients in flour and sugar. Mix well. When you have it all mixed well, you can keep adding or sprinkle a little flour on top of dough just enough so you can handle it. Pinch it off in small biscuits. Roll it as a biscuit and place on greased pan. A shiny pan will bake them better than a dark one. Preheat oven to 350°. Bake until done. Check them in about 20 to 25 minutes. Some ovens bake faster than others.
Crumble ground beef into a 2-quart glass casserole; add onion and garlic. Microwave, uncovered, on Full power, for 5 to 6 minutes or until meat is set, stirring once. Drain. Stir remaining ingredients, except cheeses into meat mixture. Microwave, covered, for 15 to 17 minutes or until noodles are tender, on Full power, stirring 2 or 3 times. Sprinkle with cheeses. Microwave, uncovered, for 1 to 1 1/2 minutes or until cheeses are melted on Full power. Makes 5 to 6 servings.
Preheat oven to 350 degrees. Sift all ingredients together. add 2 cups buttermilk and beat well. Add 1/2 cup melted shortening, beat again. Add 1 tsp. pure vanilla, beat again. Bake in 13 x 9 inch pan for 30 to 35 minutes or until done when tested with toothpick.
Preheat oven to 400°. Grease well or paper-line 12 muffin cups. In large bowl, combine flour, sugar, baking powder, salt, nutmeg and lemon peel. Stir in nuts and raisins.
Soften cream cheese. Mix cocoa with sugar until smooth. Cream in cheese, add vanilla, salt and nuts if desired. Spread in buttered dish and cool in refrigerator.
Grease Bundt pan. Place nuts in bottom. Cut biscuits into quarters. Roll in cinnamon-sugar mixture. Arrange in pan. Melt margarine and brown sugar. Pour over sugared biscuits. Bake at 350° for 30 to 40 minutes. Place upside down on plate. Enjoy! Serves 8 to 10.
Mix all together and put in a well greased Bundt pan. Bake at 350° for 60 to 70 minutes.
Shape dough into 2 parts. Let stand 1 hour or more. Roll out very thin. Cut into 2 x 1-inch squares. Drop into very hot grease.
Cook sausage; drain and crumble. Mix all ingredients together and bake at 350° for 1 hour.
In mixing bowl, mix butter and peanut butter on high for 30 seconds. Add 1/2 cup flour, sugar, brown sugar, egg, baking soda, baking powder and vanilla. Beat until well mixed. Then beat in remaining flour.
Melt 2 tablespoons butter and blend in flour, pepper, Accent (if used) and a little salt if desired. Remove from heat; add sour cream and mustard, stirring constantly. Heat but do not boil. Add beans, cheese and onions. Turn into a greased casserole. Top with toasted bread crumbs. Bake at 350° about 20 minutes.
Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Add nuts last. Bake in a greased and floured tube pan at 350° for 45 to 55 minutes.
Slice off top one-third of cake; set aside. Using a sharp knife, hollow out center of remaining cake, leaving 1-inch shell; reserve cake pieces for other uses. Place cake shell on serving plate and set aside.
Drain pears, save 1 cup pear juice; set pears aside. In 2-cup measure, combine cornstarch, brown sugar, cinnamon, cloves and salt. Blend in pear juice. Microwave on High 2 to 5 minutes, until thick, stirring 1 or 2 times. Set aside. Put pears in 9-inch pie plate. Cover with wax paper. Microwave on High 2 to 3 minutes, until hot. Line salad plates with lettuce leaves, put pears on lettuce, top with walnuts. Put 2 to 3 tablespoons juice on top.
Dissolve gelatin in boiling water. Fold in thawed strawberries with juice, drained pineapple, bananas and nuts. Pour 1/2 mixture into a 12 x 8 x 2-inch pan and chill until firm. Spread top with sour cream and gently spoon on rest of mixture. Chill until firm.
In a large bowl, mix together all ingredients except the paprika. When well blended, place in 1-quart casserole dish. Sprinkle with paprika. Bake at 350° for 30 minutes or until lightly browned. Serve hot. Makes 4 servings.
Saute carrot, scallion, celery and parsley in 2 tablespoons of butter. Peel and dice potatoes and place in 4 to 6-quart pot with enough water to cover. Stir in saute mixture and soup base. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are done.
Mix all ingredients in a large kettle. Bring to a boil; boil for 5 minutes. Pack in sterilized jars. Adjust lids. Process in boiling water for 10 minutes. Yields 18 to 20 pints.
Dip chicken in flour and sprinkle with salt and pepper. Brown the chicken. Add all other ingredients in saucepan to chicken and simmer, covered, 45 to 50 minutes.
Beat eggs until foamy. Add zucchini, oil, sugars, and vanilla. Mix lightly, but well. Add salt, soda, and baking powder. (Note: If using self-rising flour, eliminate salt, soda, and baking powder.) Add cinnamon, flour, and chopped nuts. Mix everything together well. Pour into a well-greased loaf pan (9 X 5 1/2 X 3 inches). Bake at 350° for about 45 minutes, or until done in center.
Spray 9 x 13-inch pan. Pour nuts and coconut in pan; set aside. Prepare cake mix and pour over pecans. In separate bowl, cream together cream cheese, butter, sugar and vanilla. Drop by teaspoons over batter. Bake at 350° for 50 minutes.
Boil vinegar, sugar, mustard, celery seed, salt and pepper until sugar dissolves. Add oil. Put cabbage, onion and green pepper in a large bowl. Pour liquid mixture over dry vegetables. Do not stir. Store in refrigerator at least 24 hours before serving. Stir gently before serving.
Bring first three ingredients to a boil in a small sauce pan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
Pound steak to about 1/4 to 3/8-inch thick. Salt and pepper steak; spread each piece with mustard. Mix bacon and onions together; spread on beef slices. Roll slices tightly. Tie with string, or fasten with toothpicks. Brown in oil. Add water. Finish cooking in a 350° oven for 2 to 2 1/2 hours. Take rolls out. Mix cornstarch with a little water. Add to drippings in pan. Cook to thicken. To serve, pour gravy over rolls.
Cook chicken in small amount of water until tender. Remove chicken and set aside 1 cup of broth. Cut chicken into chunks and put in a greased baking dish (13 x 9-inch). Cover chicken with cooked, drained broccoli.
Mix all the ingredients together and store in refrigerator. This makes an excellent appetizer with crackers or sandwich spread.
Sear the meat in the kettle. Add the remaining ingredients except the barley. Bring to a boil and simmer for 1 1/2 to 2 hours or longer. Add the barley and cook 45 minutes longer. Serve with fresh bread or biscuits and a light fruited Jell-O for dessert.
Sift and mix all dry ingredients. Add liquid, syrup and slightly beaten egg. Add dates. Turn into pans. Bake in 350° oven for 50 minutes.
Saute meat and onion in bacon fat. Add rest of ingredients, reserving 1/2 of cheese. Cook noodles and add to meat mixture. Cook slowly for 20 minutes. Add remaining cheese to top before serving.
Whip Dream Whip according to package directions until half whipped (about 2 minutes). Add sugar and cream cheese. Beat until creamy. Pour over cooled crust. Top with blueberry filling which has been cooled.
Put all ingredients except butter and flour in crock-pot. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high. Mix 1/2 cup melted butter and 1/2 cup flour. Stir until smooth. Pour into crock-pot and stir until thickened. Cook on high 1/2 hour longer.
Boil eggs. Peel. Cut in half. Take out yolks. Smash with fork. Add relish, green onion, mustard, salt and pepper to taste. Add salad dressing or mayo to desired consistency. Mix until well blended. Spoon mixture into hollowed egg halves. Sprinkle paprika on top. Refrigerate.
Cook pasta; drain. Wash and separate broccoli and cauliflower into bite-sized pieces. Half the cherry tomatoes. Mix the Caesar dressing according to package directions. Mix cooled pasta and vegetables together. Pour on dressing; toss.
Heat oven to 375°. Spread shortening around a ring mold. Put margarine in a saucepan and heat on low until melted. Separate the biscuits and flatten into a 3-inch circle. Place a chocolate kiss in the center of a biscuit. Wrap around chocolate forming a ball. Pinch edges to seal firmly. Repeat for each one.
Cream sugar, oil and eggs. Beat. Add vinegar, food coloring and vanilla. Add dry ingredients; alternate with buttermilk. Bake 30 minutes at 350°.
Combine all ingredients in heavy, small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Makes about 1 cup.
In large pan, mix all ingredients and bring to a boil. Remove from heat and pour into buttered casserole dish. Bake at 350° for 40 minutes.
Combine flour, cocoa, baking powder and salt in a medium bowl. Beat butter and sugar together in large mixing bowl. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in 1 1/2 cups morsels. Pour into greased 9-inch square baking pan. Bake in preheated 350° oven for 25 to 30 minutes, or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack (brownies will sink in center when cooled). Melt remaining morsels; drizzle over top of brownies. Makes 16 brownies.
Beat eggs until foamy. Add sugar, oil and vanilla; beat well. Add zucchini. Mix lightly. Add dry ingredients. Bake at 350° for 1 hour. Yield: 2 small and 1 large loaves or 2 very large loaves.
Split Twinkies in half. Place in 9 x 13-inch cake pan. Slice bananas on top of Twinkies. Add crushed pineapple. Make instant pudding as directed on box and spread on top of the pineapple. Chill. Cover with Cool Whip. Sprinkle nuts on top of Cool Whip. Keep in refrigerator.
The "friendship" idea started from the fact that you must obtain a cup and a half of Starter from a friend. If you cannot get the Starter, I have heard that you can use a cup and a half of juice from a can of peaches. I have not tried this personally. I have always obtained my Starter from a friend and in turn passed a Starter on to my friends.
With dry ingredients in a bowl, add water a little at a time. Mix it into the powder with your fingers until the dough clings together. Knead dough for 10 minutes or until consistency is smooth and elastic. Roll into quarter-inch sheet on wax paper over a cutting board. Use Christmas cookie cutter or thin tipped knife to cut shapes. Poke a hole in dough with ice pick or 6 penny nail near top to serve as hanger hole.
Dissolve candy in the boiling water until all is dissolved. Pour over gelatin; stir until gelatin is all dissolved. Add applesauce and stir. Pour in mold or squares and serve on lettuce leaf. Garnish with green grapes. Serves 9.
Prepare cake mix as directed on box. When cake is taken from oven, fill full of holes with wooden spoon handle. Immediately pour Eagle Brand milk and cream of coconut over cake. Let cake cool and cover with pineapple then spread Cool Whip and sprinkle with coconut.
Prepare charcoal grill or preheat gas grill for medium heat. For sauce, combine raspberries and granulated sugar in a small saucepan. Heat over low heat about 3 minutes or until berries are softened. Press berry mixture through a fine-mesh sieve; discard seeds. Set aside.
Cream both shortenings, sugar and brown sugar; beat until fluffy. Add eggs; beat until well mixed. Add vanilla; beat again. Add 2 1/4 cups flour with 1 teaspoon baking soda; blend into batter. Add remaining flour and soda; blend well. Add chocolate chips; mix well. Bake at 350° for 6 to 8 minutes. Don't overbake.
In a glass quart size casserole bowl, put in green beans and soup. Mix together. Layer onion rings on top of the mixture. Cover and bake at 325° for 1 hour.
Melt margarine in medium saucepan; add marshmallows and food coloring. Stir until cooled. Add 3 cups corn flakes. Place by tablespoonfuls on buttered wax paper. With buttered fingers, form wreaths. Sprinkle with red sugar granules.
Brown beef, onion and peppers in 3 tablespoons shortening. Arrange this and rice in layers with corn. Mix seasonings with tomatoes. Pour over casserole. Bake covered 2-quart dish at 375° for 45 minutes.
In blender, puree 10 apricot halves with reserved syrup; heat to boiling. Meanwhile, in large bowl, mix Knox gelatine with sugar. Add hot liquid and stir until gelatine is completely dissolved, about 5 minutes with electric mixer. Beat in cream cheese and vanilla until smooth. Let stand for 10 minutes. Pour into prepared crust. Chill until firm. Garnish with remaining apricot halves (sliced) and whipped cream, if desired.
Mix together cake mix and jello. Add oil, water and eggs and beat. Add strawberries. Bake at 350° for 45 to 50 minutes.
Cream butter and sugar. Add egg yolks. Add vanilla, lemon rind and salt. Blend in sifted dry ingredients, alternating with sour cream. Fold in egg whites. Bake at 350° for 1 hour and 15 minutes. Cool in pan for 30 minutes.
Cook spinach according to directions; drain well and squeeze to remove excess moisture. Combine spinach and remaining ingredients, mixing well. Shape into 3/4-inch balls and place on a lightly greased cookie sheet. Bake at 325° for 15 to 20 minutes or can be fried in butter on stove. Can be frozen prior to baking.
Sift dry ingredients; add nuts and set aside. Combine remaining ingredients; add to dry ingredients and stir until just moist. Bake at 350° for 1 hour and 5 minutes. Makes 2 loaves.
Cook onions and hamburger; drain. Add green pepper, chili powder, tomatoes and uncooked rice. Cook slowly until rice is done.
Wash peas and put in Dutch oven. Add stewed tomatoes to peas and cover with water. Add salt, pepper and chili powder to taste. Cut Polish sausage into quarters and add to mixture. Cook until peas are tender. Serve over rice.
Drain Veg-All. Mix chopped egg, chopped onion, pickle relish and mayonnaise with Veg-All. Chill and serve.
Thoroughly blend margarine, Karo syrup, salt and extract in large bowl. Add sifted powdered sugar; mix with spoon and hands until blended smooth. Knead food coloring into mixture. Shape into small balls; then flatten with tines of fork on wax paper. Let dry a few hours.
Combine all ingredients and bring to a boil. Simmer 10 minutes, uncovered. Remove cloves. Makes 1 1/2 cups. (Cook until syrupy.)
Cream sugar syrup and oleo, add corn starch to sugar before mixing. Then add eggs and vanilla mix well, now add pecans that have been chopped, pour into two pie shells and bake for 45 minutes at 325°.
Brown sausage and drain. Cube bread and place in a 9 x 12-inch pan. Beat eggs. Add milk and beat. Add mustard and mix. Add cheese and sausage and mix. Pour into pan over bread cubes. Place in refrigerator overnight. When ready to bake, bake at 375° for 45 minutes.
Grease pan. Place rhubarb in 9 x 13-inch pan. Add sugar on top, then sprinkle dry jello. Top with marshmallows. Pour cake batter over all. Cook at 350° approximately 30 to 40 minutes, then let sit in oven at low temperature (150°) for 20 minutes.
Mix with blender and fork and press in a 7 1/2 x 11 1/2-inch pan. Bake 12 minutes at 350°. Cool.
Cream shortening and sugar. Add molasses and blend in eggs. Add flour to which spices have been added. Add flour and soda mixture with buttermilk alternately. Cook in greased sheath pan in 350° for about 25 minutes. Serve with applesauce.
Mix shortening and sugars. Add eggs and vanilla; beat well. Add flour, soda, baking powder, cinnamon, nutmeg and salt. Mix thoroughly. Stir in oats, raisins and pecans.
Mix sugar and cornstarch. Add water; cook on medium until boiling (stirring constantly). Remove from heat and add jello and let cool. Place berries in cooled and cooked pie shell. Pour jello mixture over. Refrigerate. Top with Cool Whip.
*May substitute plain flour and add 2 tablespoons baking powder and 2 teaspoons salt.
Mix salt, sugar, boiling water and Crisco; stir until dissolved. Cool to lukewarm. Mix yeast and 1/2 cup lukewarm water until dissolved, then add to first mixture. Add beaten egg; mix well. Stir in flour to make soft dough. Cover tightly; store in refrigerator until ready to use. Will keep 1 week. When ready, pull off pieces the size of egg. Roll in hands and place in greased pan. Cover with cloth and let rise until double in size (1 hour). Bake at 425° for 15 minutes.
In an 8-quart Dutch oven over medium heat in oil, cook deer meat, a few pieces at a time, until well browned on all sides. Remove meat as it browns; set it aside. In drippings, cook sliced onion until lightly brown, about 3 minutes. Return meat to oven; add 1/4 cup water, vinegar, salt and sugar and heat to boiling. Reduce heat to low; cover and simmer 2 hours, turning meat occasionally and adding more water if needed. Add vegetables and continue cooking 1 1/2 hours until meat and vegetables are fork-tender. Remove meat and vegetables to warm platter. Skim fat from pan liquid. In a cup, blend flour and 1/2 cup water until smooth; slowly stir into hot liquid in Dutch oven. Cook over medium heat, stirring, until mixture is thickened. Serve gravy over meat and vegetables.
Brown meat. Add onions and garlic. Cook until onions are tender. Drain. Stir in remaining ingredients. Cover and boil for 15 minutes.
Mix all ingredients. Cook until thick. Pour into baked pie shell. Beat egg whites until stiff; add 6 tablespoons sugar. Spread on cooked pie. Bake until brown.
In a large bowl, stir together juice and apples. Add cabbage, onion, pepper and raisins. In a small bowl, stir together mayonnaise, yogurt, mustard, pepper and paprika. Add to vegetable mixture. Cover tightly and refrigerate until served.
Combine vegetables and water, bring to boil, cook 8 minutes. Drain, reserving 1 1/2 cups liquid, set aside.
Put rice in dish. Pour over consomme and bouillon soup. Add butter. Bake, uncovered, at 350° for 45 minutes.
Melt cheese. Add Ro-Tel. Diced jalapeno peppers may also be added for extra "heat".
Punch 5 or 6 holes in turkey breast and stuff with garlic and onions. Sprinkle with small amount of salt. In browning bag, pour Catalina dressing, Mrs. Dash steak sauce, lemon juice and Worcestershire sauce. Place turkey in bag. Seal and shake to coat with sauce. Marinate overnight. Bake 1 1/2 hours at 350° or cook in slow cooker with 1 1/2 cups water until done.
Finely dice potatoes and onions. Boil until done. Reduce heat to low. Add cheese soup and mix well. Cut cream cheese into cubes and add to mixture. Heat mixture until cream cheese is completely blended. Serve hot.
Mix flour in until real stiff, then roll out real thin. Sprinkle with flour to keep from sticking and roll up. Slice off with sharp knife 1/8-inch slices. Pull apart and let dry 3 days. Serves about 6.
Mix rhubarb, granulated sugar and lemon juice and rind. Spread in bottom of 8-inch square glass dish. Mix together brown sugar, flour and butter until crumbly. Sprinkle on top of rhubarb. Bake in microwave for about 15 minutes, turning dish 90 degrees every 4 minutes. Test center of crisp with fork. If rhubarb is tender, remove from microwave. Serve warm or cold with whipped cream or vanilla ice cream (or nothing if you prefer).
Pour pineapple and cherries into bottom of a 9 x 2 x 11-inch pan. Cover with uncooked yellow cake mix. Cover cake mix with pats of margarine. Bake 45 minutes at 350° or until top is golden brown.
Heat shortening in frying pan. Roll squirrel in flour. Place in pan. Sprinkle on salt and pepper. Cook on medium heat, turning as needed until real tender and brown. Remove from pan. Serve or can make gravy in grease.
In a large saucepan, cook beef, onion and garlic until meat is no longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder, parsley and taco seasoning. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips. Yield: 8 servings (2 qts.).
Cook broccoli or squash and onion in butter. Add milk, salt, pepper and eggs. Sprinkle with crumbs; top with cheese. Bake in oven for 25 to 30 minutes at 350°.
Chill the first 3 ingredients 1 hour, mixed and covered. Add remaining ingredients. Toss in dressing.
Cut potatoes into 1/4-inch slices. Place slices, overlapping, in a 9 x 13-inch dish. Mix butter and oil. Brush or dip slices of potatoes with mixture. Sprinkle with garlic and spices. Bake at 400° for 25 to 30 minutes.
Slice bananas and place in pie crust. Beat Cool Whip and Eagle Brand milk with lemon juice. Spread over bananas. Drain pineapple and spread over mixture. Spread on Cool Whip. Place cherries and pecans on top.
Cream the first 5 ingredients. Add the peanut butter and stir well. Add the baking soda and oats. Stir by hand with a large sturdy scraper. Add M&M's, chips and nuts. Stir well. Can refrigerate in a tightly sealed container. Drop by teaspoonful on an ungreased cookie sheet. Bake at 350° for 10 minutes, but do not overbake.