HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the oleo and peanut butter. Gradually add brown and white sugars. Gradually add flour. Blend well. Drop by tablespoon on well-greased cookie sheet. Press down each cookie with a fork. Press a second time at right angle to first press. Bake at 350°. Do not overbake.
Cream together the sugar and Crisco shortening. Add the eggs, beating after each one, the flour, soda, salt, walnut flavoring, black walnut meats and milk. Bake in tube pan for 1 1/2 hours at 325°.
Mix all ingredients together. Bake in a 9 x 13 x 2-inch greased pan for 25 to 30 minutes at 375°. Cut into squares.
*If you use strawberry Kool-Aid add fresh or frozen strawberries for a more elegant punch.
Place meat into a large saucepan and cook to a light gray color (grease may be drained). Add chopped onion, chili powder, cumin, garlic, oregano and salt. Stir thoroughly and heat for 1 to 2 minutes. Stir in tomatoes and green chilies, whole tomatoes and water. Bring to boil; reduce heat and cover. Simmer for 1 hour. Serves 6.
Saute onion in butter. Combine rice, soup, mustard, lemon juice, Worcestershire sauce, onion and pepper. Add shrimp and grated cheese. Put in large casserole dish and bake at 350°.
Melt butter and add to Stove Top stuffing. Put 2/3 in bottom of greased casserole dish. Set the other 1/3 aside.
In a bowl combine shredded cabbage, cooked meat, carrot, radish and cucumber. Combine next 7 ingredients; mix well. Pour over vegetable mixture, tossing to coat. Cover and chill at least 1 hour. Remove tops from green peppers. Cut peppers in half lengthwise and remove seeds. Spoon vegetable mixture into pepper cups. Makes 4 servings.
Using a Bundt pan, spray generously with Pam. Sprinkle 1/3 of the pecans in bottom of pan. Pinch apart 1/3 of the biscuits, dropping them around the pan. Sprinkle cinnamon and sugar over top of biscuits. Repeat with pecans, biscuits, cinnamon and sugar. Bake at 350° for 25 minutes or until done. Dump bread onto a serving tray and top with Glaze.
Cook crushed pineapple in saucepan. Bring to boil and boil 5 minutes. Stir in 1/2 cup sugar into boiling pineapple. Keep stirring after boiling 5 minutes. Add jello (any flavor). Let pineapple with sugar and jello cool. Take condensed milk and cream cheese and beat with electric mixer until real fluffy or until large bowl is full, then stir in pineapple. Put into pan or large dish and chill in refrigerator for 2 hours or longer or leave overnight.
Mix water, Kool-Aid and sugar. Pour onto crushed ice. Spoon eat.
Cut off tips of beans. Wash thoroughly. Place in rapidly boiling salted water. Cook about 20 minutes or until tender. Drain. Cut in half. Place in wooden salad bowl. Add oil, vinegar, garlic, salt and pepper to taste. Mix thoroughly. May be served warm; otherwise, chill in refrigerator 15 minutes. Serves 6.
Soak soybeans all night. Simmer until tender. Grind or mash. Form into loaf. Bake at 350° for 1 hour.
Saute meat in butter or margarine in large skillet. Sprinkle with 1/4 cup flour. Slowly add cream, stirring constantly, on low heat. When this comes to simmer, add egg yolks, mixing thoroughly. Never boil! Heat through until warm. Add wine and heat through. Sprinkle with cayenne pepper. Serve over toast.
Mix sugar, butter, marshmallows, salt and condensed milk in heavy 3-quart saucepan. Stir over medium heat until mixture boils and is bubbly all over top. Boil and stir over medium heat for 5 more minutes. Remove from heat. Stir in vanilla and chocolate chips until melted. Spread in buttered 8 or 9-inch square pan. Press nut halves on top if desired.
Mix first 4 ingredients. Place in a 2-quart greased casserole dish. Sprinkle stuffing on top. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Saute onion until done. Add butter and mustard. Place cheese between bread slices. Spread with some of sauce. Spread rest of sauce over bread. Sprinkle poppy seed over top. Bake at 275° about 45 minutes or until done.
Mix first 3 ingredients together. Fold in Cool Whip and put in the 2 graham crusts. Refrigerate.
Take oven grill pan and one very long sheet of wide aluminum foil. You will make a total enclosure for ham with foil meeting on top. Place ham in center of pan on foil, bend sides of foil up to hold liquid. Slowly pour Coke over ham. Seal up ham with foil. Bake in oven at 325° for 3 hours for small ham, 4 hours for medium ham and 5 hours for large ham. Slice and enjoy.
Preheat oven to 375°. In food processor or blender, puree sweet potatoes with 3 tablespoons melted butter until smooth. Add cream, brown sugar, eggs, vanilla extract, pumpkin pie spice and brandy. Process until mixture is well combined. Spoon evenly into unbaked pie crust. Bake 20 minutes until filling is almost set.
Mix together. Sprinkle on top of potato mixture; bake at 350° for 25 minutes.
Combine cake mix, 1 egg and melted butter. Pat into 13 x 9 x 2-inch lightly greased baking pan. Blend cream cheese, 3 eggs and confectioners sugar. Pour over unbaked cake layer. Bake at 325° for 35 to 40 minutes or until lightly browned. Cool; cut into squares. These cookies brown quickly, therefore, check frequently to avoid burning.
Combine carrots and water in a small saucepan; cover and cook until carrots are crisp and tender. Combine pineapple, cornstarch and ginger in a small bowl, mix well. Add pineapple mix to carrots; cook over low heat, stirring constantly until thickened. Yields 4 servings, about 59 calories per serving.
Cook squash and onion until done. Drain thoroughly. Add remaining ingredients, except cheese. While squash is still hot, whip together. Place in greased casserole dish. Cover with cheese. Cover to bake. Bake at 350° for 30 to 45 minutes.
Combine first 5 ingredients in saucepan. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil 5 minutes. Stir constantly. Remove from heat and add chocolate chips. Stir until melted. Add nuts and vanilla. Do not beat. Pour into greased pan. Chill; cut into squares. For thick squares, put in a 9 x 7-inch pan, thin squares in a 9 x 13-inch pan.
Boil potatoes with skin on. Cool, peel and dice. Mix everything together. Salt and pepper to taste.
Crumble sausage and fry (not too brown); set aside for later. In large skillet, mix flour with sausage drippings (judge amount for your personal use), stirring until lightly brown. Pour in milk and boil; when gravy is almost done, add the crumbled sausage and continue to boil, stirring all the time the gravy is boiling. Keep adding milk so it doesn't get too thick.
Cream the Crisco and sugar, then add eggs, vanilla and the rest of the ingredients gradually. Bake at 350° for 8 to 10 minutes. No flour in recipe. You can store part of recipe in refrigerator for later.
Combine all ingredients, except cherries; refrigerate overnight. Just before serving, add the cherries and serve. Serves 12.
Heat oven to 350°. Grasse bottom only of loaf pan. Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl occasionally for 4 minutes. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 55 minutes.
Mix hash browns, sour cream, chicken soup, onion and cheese. Top with the Rice Krispies. Melt the stick of butter and pour over the Rice Krispies. Bake in preheated oven for 1 hour.
Place all ingredients into a large mixing bowl and beat on high speed until well blended. Pour into well-greased tube pan. Bake at 350° for 1 1/2 hours. Makes a large cake.
Bring last 5 ingredients to a boil and pour over vegetables. Let set overnight. Keeps 2 weeks in refrigerator.
Place juices and sugar in pitcher and stir until sugar is dissolved. Add thawed strawberries. Mix well until combined. Slowly add lemon-lime soda. Refrigerate until ready to serve. Garnish glasses with fresh fruit slices; Yields 16 servings.
Put meat and next eight ingredients in a large heavy iron or aluminum pot. Stir until meat is no longer pink. Add tomato sauce and hot water. Cover the pot and simmer for approximately 3 hours. Cool and place in the refrigerator overnight. The next day, remove the grease from the top of the mixture and reheat. Add sliced hot tamales and cook until disintegrated. Add cheese, reserving 2 cups, and stir until cheese has melted. Put chili in two oblong flat baking dishes. Sprinkle the remaining cheese on top and melt the cheese in the oven. Remove from the oven and sprinkle with chopped green onions. Serve with tostadas or chips. Serves 50. Freezes well.
Mix all ingredients and marinate ham slices for 2 hours at room temperature.	Bake in 12-inch Dutch oven	for 30 minutes.
Mix dry ingredients; roll chicken strips in dry ingredients; put in oil. Cook until golden brown. Add rest of ingredients and cook for 30 minutes. Serve over rice.
Mix all ingredients together in mixing bowl except Cheddar cheese. Blend together until smooth. Pour into a pie plate. Spread shredded cheese on top. Bake at 350° for 20 minutes. Great with tortilla chips or crackers.
Beat eggs. Add sugar, molasses and oil. Sift in the dry ingredients last. Add boiling water. Pour into greased loaf pans or cupcake tins. Bake at 350° for about 40 minutes for loaf or about 20 to 25 minutes for cupcakes.
Butter 9x13 pan and cover bottom with hash browns. Brown ground beef and onion, drain and put on top of hash browns. Salt and pepper. Sprinkle on vegetables. Mix cream of mushroom soup with one cup milk and pour over vegetable. Place cheese slices on top. and cover pan. Bake at 350 degrees for 50 minutes. Uncover and top with fried onions and heat 10 more minutes.
Saute celery, carrot and onion in butter in skillet until tender, but not brown. Stir in sage, dash of salt, pepper and cinnamon. In large bowl, combine bread cubes, apples, walnuts, raisins and vegetable mixture. Add just enough chicken broth to moisten.
Saute onion and pepper in 1 stick of butter. Melt Velveeta cheese with Ro-Tel chopped tomatoes and hot chilies and mushroom soup. Mix this mixture with pepper and onions. Cook and drain spaghetti. Mix all together with cut up chicken. Bake at 350° for 30 minutes. Serves 6 to 8.
Drain tuna. Saute onion in 2 teaspoons of margarine. Add bell pepper and drained	tuna. Mix cheese, evaporated milk, salt, pepper and remaining margarine. Cook at 350° for 20 minutes.
Mix and cook over very low heat until mixture begins to thicken. Remove from heat and add coconut. Cool until thick enough to spread.
Drain tomatoes, reserving juice. Measure 1/2 cup juice, adding water, if necessary. Combine beef, salt, pepper, bread crumbs, onion, garlic and tomato juice. Press into pie pan. Bake at 375° for 15 minutes. Drain off fat. Cut up tomatoes and place in beef pie crust. Sprinkle with parsley, oregano and cheese. Bake 15 minutes more.
Wash hands. Use cookie cutters to cut out bread for sandwiches. Make sandwich with whatever you like.
Combine milk, biscuit mix, margarine, salt and eggs in a blender; mix well. Turn into ungreased Pyrex dish. Add meat, poking into batter. Top with cheese. Bake at 350° until top is golden, about 45 minutes. Let stand 10 minutes before serving.
Drain liquid off beans. Mix remaining ingredients together and pour over beans. Let stand overnight. Refrigerate.
Generously butter spring-form pan. Sprinkle with lots of sugar all around. Cut crusts from loaf of French bread and slice. Butter each slice. Use fresh raspberries with lots of sugar or sugared frozen berries.
To rehydrate tomatoes, place tomatoes in a steamer about 45 minutes. Place steamed tomatoes in a 2-cup container with tight fitting lid. Add all remaining ingredients except cream cheese and crackers. Cover container. Shake to blend ingredients. Refrigerate 2 days.
Wash rice, leaving a little water on it. Place in saucepan. Add milk and bring to a boil. Lower heat. Add sugar and continue on low heat, stirring occasionally. Add beaten eggs when rice is almost cooked. Take off heat. Add vanilla. Pour into casserole. Sprinkle with cinnamon. (Rice takes 20 minutes to cook.)
Beat butter with sugar, adding 1 cup sugar at a time. Add egg yolks 1 at a time, beating after each addition. Add lemon extract. Add flour, glazed fruits and pecans. Fold in beaten egg whites. Pour into lined and well-greased tube or loaf pans. Bake at 275° for 2 hours in tube or 1 hour and 15 minutes in loaf pans.
Place all ingredients in crock-pot. Cook on high; stir occasionally until soup is melted. Cover and cook on low for 4 to 6 hours. Serve over hot rice or in puff pastry shells.
Mix all ingredients, except hash browns, together. Add hash browns last. Butter 9 x 13-inch dish. Put in hash browns and mix. Sprinkle with 1/2 cup corn flake crumbs on top. Bake at 350° for 50 to 60 minutes.
Saute onion and mushrooms in 2 tablespoons butter and remove from pan. Cut meat into strips 2 1/2 inches long and 3/4 inch wide. Melt additional 2 tablespoons butter in pan. Toss strips in flour, coating thoroughly. Brown meat in butter. Add salt and bouillon. Simmer, stirring occasionally until meat is tender, about 1 1/4 hours. Add mushrooms and onion and sour cream. Heat. Serve over noodles or rice.
Microwave chocolate and margarine or butter in a large microwavable bowl at High for 2 minutes or until the margarine is melted. Stir until chocolate is completely melted.
Blend pineapple and cherries in blender. Set aside. Mix sugar and water; bring to a boil to make syrup. Let cool.
Cut carrots into chunks. Cook until tender. Cut onion and bell pepper in slices. Place into bowl. Pour cooked carrots into bowl with onions and peppers. In saucepan, heat the other ingredients until very hot. Do not bring to boil. Pour over carrots, onions and peppers.
Cut green peppers in half, lengthwise. Remove seeds; set aside. Mix beef, tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into pepper halves. Place on roasting rack. Cover loosely with waxed paper. Microwave at High (100%) until green peppers are tender, 12 to 16 minutes. Top each with ketchup or spaghetti sauce during last 2 minutes.
Brown onion and meat; drain. Add tomato sauce and spices and simmer 15 minutes. Add kidney beans and cook additional 7 to 10 minutes. Serve over rice or noodles.
Mix first 5 ingredients. Stir in cheeses and pepperoni. Put into a 9 x 13 greased pan. Bake at 400 degrees for 30 minutes or until golden brown. Cool and cut into 1 inch cubes.
Mix together and let stand an hour. Meanwhile, take 2 cups sugar, 1 cup vinegar and 3 tablespoons celery seed and bring to boil. Pour over first ingredients. Put in jars and keep in refrigerator. These are delicious.
Combine sugar, butter, eggs and milk; beat well. Blend flour, baking powder and salt. Add to sugar mixture and mix until blended. Fold in blueberries. Spoon into 12 well-greased muffin cups. Fill almost to the top of cup. Bake at 375° for 20 to 25 minutes.
Drain pineapple. Combine 1 tablespoon pineapple juice with mayo, mustard, onion and pepper. Spread on bread. Layer ham, cheese, pineapple and lettuce on bread. Cut sandwiches in half.
Combine butter and milk in pan; stir until warm. Mix yeast, water and 2 teaspoons sugar in bowl. Beat eggs and add to milk and butter. Combine with yeast and add 1/2 cup sugar and 2 teaspoons salt. Add flour, about 8 1/2 cups. Let mixture set for 15 minutes. Mix well. Add more flour until smooth. Let rise until double in size. Work down and let rise again. Divide into egg size portions and form around small link sausage. Let rise again. Bake at 400° for about 20 minutes.
Heat oven to 350°. Grease a 9 x 13-inch pan. Combine oats, flour, sugar, soda and salt. Mix well. Stir in margarine. Mix well. Reserve 1 cup. Press remaining mixture onto bottom of pan. Bake 10 to 12 minutes. Cool 10 minutes. Top with nuts and chocolate chips. Mix caramel topping and 1/4 cup flour until smooth. Drizzle over chocolate pieces to within 1/2-inch of pan edge. Sprinkle with reserved mixture. Bake 18 to 22 minutes. Cool and chill until set.
Mix all ingredients. Cool Whip and Marshmallow Creme can be added to your own taste. The Cool Whip makes the mixture less stiff.
Position knife blade in food processor. Add half of vanilla wafers. Process until fine crumbs. Remove crumbs; set aside. Repeat procedure with remaining wafers; remove crumbs and set aside. Add pecans to food processor bowl; process until ground. Combine crumbs, ground pecans, sugar, orange juice and butter in a large bowl; stir until blended. Divide mixture in half. Cover 1 portion with plastic and set aside.
Mix sugar, margarine and Crisco. Add eggs, one at a time, beating well. Sift flour, baking powder and salt. Add milk a little at a time. Add syrup and vanilla. Bake 1 hour and 10 minutes at 325°.
Turn oven to 375°. Pop all these things into a bowl at once. Beat 50 quick strokes with a fork. Pour into a greased 9-inch square pan. Sprinkle top with 1/4 cup brown sugar (packed) and 1/4 cup chopped nuts. Then dot with 2/3 cup jam (cherry is great). Bake 25 to 30 minutes (test with a wooden pick). Serve it warm to as many as 9.
Heat all ingredients in a small saucepan over low heat. Thin with milk if necessary. Serve with rye snack sticks. Yield: 1 1/2 cups.
Cream butter, Crisco and sugar. Add eggs, one at a time. Sift dry ingredients; add to shortening, sugar and eggs. Mix well. Stir in nuts. Roll in wax paper; leave in refrigerator overnight. Slice very thin. Bake in a 350° oven until lightly browned. Store in jar or tin. Roll may be kept in refrigerator for several days and cookies baked at different times.
Mix together in 2 quart baking dish and bake at 350° for 30 minutes or until set around edges. Great for potluck!
Cut onions and green peppers into thin strips. Saute with mushrooms in a small amount of margarine. Combine broccoli and beans; cook until done. Drain and toss with onions and peppers. Season to taste.
Slice bananas. Pour pineapple juice over bananas. Slice pineapple into small tidbits. Add fruit cocktail that has drained. Add vanilla instant pudding and stir until dissolved. Refrigerate until ready to serve.
Mix cheese and sour cream together. Add lemon juice and seasonings. Mix until creamy. Then add shrimp and chill.
Mix all the ingredients and refrigerate overnight. When ready to cook, add salt to taste, Tabasco sauce to taste, oregano and 1/2 teaspoon mustard. Put in 9 x 11 glass dish and cook until firm (about 30 to 40 minutes) at 350°. Do not grease pan.
Cook beets; cool and peel. Mix syrup; let come to a boil. Drop sliced beets in, let simmer for 15 minutes. Pack in jars and seal. This syrup is good to put over fresh beets and serve right away.
Saute onions in butter until transparent. Stir in flour to make a roux. Add hot chicken broth gradually and stir for 3 minutes. When slightly thickened, transfer to casserole dish. Mix soft bread crumbs with cheeses and sprinkle on top of onions. Bake at 350° for 45 minutes or until lightly browned and bubbly.
Saute onions in butter. Cook hamburger and drain. Add all ingredients. Cover and simmer.
Melt the butter in a large soup pot over high heat and then add the onions, garlic, dill, salt and pepper and saut, stirring, for about 2 minutes. Add the shrimp and saut for 2 minutes. Stir in the cucumbers and saut for 1 minute.
Preheat oven to 350°. In bowl, beat sugars and butter until light and fluffy. Add egg. Combine flour and baking soda; blend into creamed mixture. Stir in baking bits and nuts; mix. Drop by tablespoonfuls, about 2 inches apart, onto a greased cookie sheet. Bake for 13 to 15 minutes. Makes about 32 cookies. May be made smaller, if you like.
In skillet over medium high heat cook beef and onions until beef is browned and onions are tender, stirring to separate meat. Spoon off fat. Stir in soup, water, Worcestershire sauce and cheese. Add macaroni. Reduce heat to low. Heat through stirring occasionally. Top with additional cheese if desired. Makes 4 servings.
Put 2 slices of bread into toaster. Pull knob down. When it pops up, put the bread on a plate. Put 1 slice of cheese between the bread. This makes the sandwich. Then put it in the microwave for 15 seconds to melt the cheese. It's delicious!
Cut artichoke hearts into very small pieces. Mix with other ingredients. Pour into shallow baking dish of choice. Bake at 350° for 1/2 hour. Serve with French bread, sliced thin, or a variety of crackers.
Mix in order given. Drop by tablespoon onto cookie sheet. Bake at 350° for 7 to 10 minutes. Makes 12 dozen.
Mix eggs, then flour that has the other dry ingredients added. Fold in nuts and apples. Spread in 9 x 13-inch pan. Bake at 325° about 60 minutes.
In a large bowl, cover spinach with boiling water. Let stand 5 minutes, stirring once. Drain on paper towels. Heat oven to 400°. Unroll 1 can of dough into 2 long rectangles; place in ungreased 13 x 9-inch pan. Press over bottom and up 1/2-inch to form crust. Bake at 400° for 5 minutes. Combine drained spinach, onion, dill weed, Feta, cottage cheese and eggs. Mix well. Spread over partially baked crust. Unroll other can of dough into 2 rectangles and place over filling. Return to oven and bake 20 to 30 minutes or until deep golden brown. Cut into diamond shaped pieces to serve. Makes 8 servings.
Drain all canned fruit. In large bowl or square casserole dish mix all fruit except kiwi; add marshmallows and mix. Add sour cream and blend well together. Cut tiny slivers of orange peel approximately 1 tablespoon and mix into fruit also fresh strawberries, if available. Save some whole ones for the top decoration. Smooth the mixture with back of spoon and sprinkle nuts over the top. Slice kiwi fruit and make circle by overlapping each slice. Place a whole strawberry in center of kiwi fruit circle and 1 strawberry on each corner.
Soak oatmeal in sour milk 1 hour. Add egg and beat well. Add sugar and shortening. Add flour with salt, baking powder and soda. Bake at 400° for 15 to 20 minutes. Makes 1 dozen muffins.
Drain salmon. Remove skin and bones. Flake salmon with fork. Add softened cream cheese, lemon juice, onion, salt and liquid smoke. Stir well. Shape salmon into a 10-inch log. Chill log in refrigerator overnight. Combine chopped pecans and parsley. Roll salmon log in pecan mixture. Chill 2 or 3 hours. Slice oblong. Serve with small hot bread or crackers. Great for luncheons or appetizers.
Dissolve yeast in warm water. Add to warm milk. Add sugar and salt. Add flour and mix well. Put in bowl to raise about double in size. Mix down. Put in 2 loaf pans and let raise well. Bake at 350° for 20 to 30 minutes or until done.
Mix oil, chocolate and sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour, baking powder and salt. Chill several hours or overnight. Drop by teaspoonfuls of dough into confectioners sugar. Roll into balls in the sugar and place about 2-inches apart on a greased cookie sheet. Bake 8 to 10 minutes. Do not overbake. Watch until they stop looking "shiny."
Combine first 8 ingredients in large skillet. Cook over medium heat until browned, stirring occasionally. Add tomato sauce, chili beans and olives. Mix well. Cover bottom of 1 1/2-quart casserole with 1 cup corn chips. Pour in meat mixture and top with remaining corn chips. Bake at 350° for 35 to 40 minutes.
Combine eggs and salt; beat until thick and lemon colored. Add sugar, a little at a time, beating after each addition. Add flavoring. Add pancake mix. Beat until smooth. Grease jelly roll pan, 10 x 15 x 1-inch. Line with waxed paper. Grease again. Spread batter evenly in pan. Bake at 400° for 10 to 12 minutes. Sprinkle dry towel generously with confectioners (powdered) sugar. As soon as cake is done, loosen edges and turn out on towel. Peel waxed paper carefully from cake. Roll up quickly in towel. Let stand 20 minutes. Unroll. Spread with filling. Reroll and frost.
Cover berries with boiling water; let stand 3 minutes; drain. Add 4 cups sugar; boil 5 minutes. Set off and allow to stop boiling completely. Add 4 more cups sugar; boil 5 minutes. Put in hot jars and seal.