HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour, sugar, cocoa, baking powder, and salt. In a separate bowl mix the oil, eggs, and vanilla. Add the dry ingredients to the wet, and mix together. Chill for at least 15 minutes. Roll the dough into balls and then roll to coat in the powdered sugar. Bake at 350° for 9-11 minutes. Makes 24 - 30 cookies.
Mix all ingredients together in a large bowl. Put in buttered casserole dish. Bake at 350° for 45 to 50 minutes, until firm and light brown on top.
Mix together. Bake in greased cookie sheet at 350° for 30 minutes. Frost with cream cheese frosting.
Put sugar and syrup in a saucepan. Mix and bring to a boil. Remove from heat. Add peanut butter and noodles and mix. Drop by teaspoonfuls onto wax paper and allow to harden.
Cook sugar, Karo Syrup and water until it forms firm ball in cold water. Pour over beaten egg white. Continue beating until cool. Roll out on powdered sugar board and spread with peanut butter then roll in jelly roll form and cut.
Beat cake mix and 4 eggs together. Drain oranges and mix in cake mix along with 1/4 cup oil. Bake at 350° until done. Mix Cool Whip with drained pineapple. Mix in box of vanilla pudding. Spread over the cake and refrigerate.
Peel and dice potatoes; place in boiler covered with water. Add salt and cook until tender. Drain and mix all ingredients together. More mayonnaise may be added, if needed. Serve warm or cold.
Drain beans and mix with onion and celery. Combine remaining ingredients. Mix and refrigerate for 1 hour.
Cream sugar and shortening. Add eggs. Beat 2 minutes. Add bananas. Beat 2 minutes. Add rest of dry ingredients, buttermilk and vanilla. Beat 2 minutes.
Cut lettuce as if shredded. Layer next ingredients over lettuce. Spread mayonnaise over all. Sprinkle with sugar. Sprinkle shredded cheese and bacon over this. Cover with plastic wrap and refrigerate at least 8 hours.
Brown hamburger; drain. Cook celery and onion until slightly done. Combine other ingredients and simmer until done. Makes about 30 servings.
Mix all of the ingredients and boil for 20 minutes. Remove from stove and add 2 small boxes of apricot Jell-O. Cool. Put into jars or freezer boxes and freeze.
Brown pork chops on both sides in ovenproof skillet. Pour off drippings. Mix bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Blend mushroom soup and 1/3 cup water. Pour over meat. Bake at 350° about 1 hour.
In nonstick skillet, heat oils. Add eggplant, green onions, ginger root and garlic and cook over medium-high heat for 1 to 2 minutes. In small bowl, add remaining ingredients and stir. Add to skillet. Cook on high, stirring occasionally until eggplant is tender, 4 to 5 minutes. Serves 2. Contains 116 calories, 5 gm fat and 776 mg sodium.
Cut cooked carrots in lengthwise strips. Place in a shallow baking dish. Mix the water, onion, horseradish, mayonnaise, salt and pepper. Pour over carrots. Top with mixture of bread crumbs, butter and paprika. Bake at 375° for 15 to 20 minutes. Garnish with minced parsley.
Preheat oven to 325°. In an 8-inch square baking dish, layer ingredients in order. Cover and bake for 2 1/2 hours. No peeking! Serve over rice.
Wrap each chicken breast with a slice of bacon. Grease bottom of a flat 8 x 12 x 2-inch pan and arrange chipped beef (chopped up) on bottom. Place chicken on beef and pour mixture of soup and sour cream over chicken. Bake, uncovered, for 3 hours at 275°. Serves 8.
In a large bowl, mix all ingredients together well. Dip meat into batter, then fry in hot grease or Fry Daddy.
Bring hot water to a high bubbly boil. Stir in 1/2 cup boiling water to corn meal, mixing thoroughly until smooth, not soup. Stir in salt. Spoon up into a ball and pat into a patty (rinse hands in cold water between patties). Place patty in hot oil over medium heat. Brown both sides.
Melt margarine in baking dish. Combine corn, eggs, sugar and flour in bowl. Mix well. Spoon into baking dish over melted margarine. Bake at 400° for 45 minutes.
Butter a 9 1/2 x 13-inch pan. Combine sugar and corn syrup in a 4-quart saucepan until it begins to boil. Turn off heat, then mix in the peanut butter until creamy. Stir in Rice Krispies. Spread mixture in a buttered 9 1/2 x 13-inch pan. In a double boiler, melt chocolate morsels and butterscotch morsels. Spread on top of Rice Krispies mixture. Cut into slices and enjoy.
Preheat large nonstick skillet over medium heat. Combine slightly beaten egg white, cooled sweet potatoes and milk in medium sized bowl.	Beat until well mixed.	Add flour, baking powder and salt. Stir until smooth.
Mix frozen juices, sugar, Kool-Aid and water ahead of time and refrigerate. When ready to serve, add 2 liters of ginger ale and 1 can of cream soda. Add ice.
Butter both sides of bread. With a cookie cutter or small juice glass, cut a hole in the middle of the bread. Place the bread in a nonstick skillet over medium heat. Crack an egg into the hole in the bread. Cook for 1 to 2 minutes. Then flip. Cook for another 1 to 2 minutes and serve.
Take stems out of mushrooms so that they are hollow. Crush crackers. Add a few bacon bits, crab meat and Worcestershire sauce. Chop some of the mushroom stems to add. Mix with melted butter. Put inside the mushrooms on a baking sheet sprayed with Pam. Bake at 400° for 15 minutes.
Preheat oven to 425°. Combine dry ingredients. Add milk, egg, melted shortening or oil and mix well. Pour immediately into well-greased 6-inch square pan and bake at 425° for 25 to 30 minutes. Yields 9 (2-inch) cornbread squares.
Put 2 cups bran in large bowl and pour water over and let stand. Mix in shortening. Mix remaining bran with sugar, eggs and buttermilk. Sift flour, soda and salt. Combine and mix. Put cover on and store in refrigerator overnight. When ready to use, spoon into muffin pans. Bake at 400°. Will keep indefinitely.
Combine cranberries and all dry ingredients. Add egg to molasses. Mix into dry ingredients. Add soda and water. Pour into greased round tins. (I use large soup cans.) Place on rack in roaster. Add water to bottom of roaster. Place aluminum foil over top of pudding and steam 1 hour and 20 minutes at 325°.
Empty clam sauce into pot with a lid and simmer for 20 minutes. If adding shrimp into sauce, bring to a boil, add shrimp, stirring for about 4 minutes, lowering to a simmer. Then let simmer for 20 minutes.
Dissolve jello in boiling water. Mix in next 3 ingredients; let congeal in a 9 x 13-inch container. Cream the sour cream, cream cheese and vanilla; spread on top. Sprinkle with nuts, if you wish. Keep refrigerated. Delicious and easy to make.
Shake taters in mixture of Parmesan cheese, flour, chicken seasoning, salt and pepper. Place in a pan. Pour melted butter over taters. Bake 1 hour at 400°.
Melt butter in small skillet over low heat. Stir in sesame seed and brown lightly. Set aside.
Mix together in saucepan the pineapple,, flour and sugar. Bring to a boil. Remove from heat and add jello. Cool until mixture begins to set. Fold in drained cherries, nuts and bananas. Pour into baked pie shell and garnish with whipped cream.
Cook broccoli until barely tender. Arrange in shallow greased baking dish (9 x 13-inch). Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken; sprinkle with cheese and top with buttered bread crumbs. Bake at 350° for 25 to 35 minutes until thoroughly heated. Serve with rice. Serves 4 to 6.
Dissolve 2 packages yeast in 1 cup warm liquid; stir until well mixed. Add 2 tablespoons soft shortening and 7 to 7 1/ 2 cups Gold Medal flour, adding flour in 2 additions, using the amount necessary to make easy to handle. Knead dough and let rise until double in bulk. Knead and let rise again. Work into loaves and let rise again. Bake in 425° oven until golden brown, about 30 minutes.
Cook potatoes, carrots and celery until tender; drain. In same pan, add bouillon cube. Chip American cheese in and add parsley flakes, salt and pepper. Add milk to cover. Bring to a boil, stirring often. Heat thoroughly. Recipe can be doubled.
Mix all ingredients together. When ready to use, add 2 quarts ginger ale. Chill and serve.
Cook broccoli, carrots, celery and onion in enough water to cover. Cook until done (5 to 8 minutes). Do not drain.
Cut kielbasa into 1/2-inch diagonal chunks. Combine with 3/4 cup rice, cream of celery soup and water in large skillet on medium heat. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Stir in frozen peas and canned mushrooms, drained. Simmer, covered, for 20 minutes or until rice is cooked. Sprinkle with Swiss cheese. Cover and keep on low heat for 5 minutes or until cheese is melted. Yields 4 servings.
Sift flour and dry ingredients together 2 times. Set aside. Cream butter and shortening. Add sugar, one cup at a time, and beat well. Add eggs one at a time. Add flour mixture, alternately with milk, beginning and ending with flour. Spray a Bundt pan with Baker's Joy. Bake in a 325° oven for 1 hour and 15 minutes or until cake tests done.
Sift first five ingredients. Combine remainder of ingredients. Make a well in center of dry ingredients and add liquid mixture, stirring enough to moisten. Pour into two loaf pans. Bake in moderate oven at 350° for 40 minutes. Cool 5 minutes before removing from pans and finish cooling on wire rack.
Cut candy bar in small pieces. Cream butter and sugar. Then add eggs, flour, baking powder and salt. Beat well, then add candy and nuts. Bake in coffeecake pan (well-greased) at 350° for 1/2 hour.
Sift together flour, baking powder, soda, salt, spices and sugar. Set aside. In a large bowl, beat eggs until foamy. Add pumpkin, oil and bran flakes; mix well. Add dry ingredients, mixing until combined. Stir in chocolate chips and nuts. Spread evenly in ungreased Bundt pan. Bake in 350° oven for 1 hour and 10 minutes or until done. Do not remove cake from pan until completely cooled.
Mix together well. Bake at 350° for 40 to 45 minutes.
Take loaf of bread out of wrapper. Blend rest of ingredients. Spread 1 side of each slice with the sugar mixture and put loaf together. Hold loaf together with long skewer. Place on baking sheet. Spread any remaining sugar over top of loaf. Bake at 350° for about 25 minutes until hot and crusty.
Thoroughly blend all ingredients except tortillas. Spread mixture on tortillas. Roll up each tortilla like a jelly roll. Place seam side down in a large plastic bag. Chill for several hours or overnight. Before serving, slice rolls into 1 1/2 inch pieces. Serve with picante sauce for dipping.
Cook chicken and margarine in a skillet over medium heat for 10 minutes, or until brown on both sides. Add the soup, water and pepper; bring to a boil. Add broccoli. Cover and reduce heat to low; cook for an additional 10 minutes. Serve with rice. Makes 4 servings.
Heat oven to 350°. Spray 2 (5 x 8-inch) baking pans. In a large bowl, whisk or beat together Egg Beaters, oil and sugars. Add applesauce and vanilla and beat until sugars dissolve. Using a flexible spatula, stir in the zucchini. In another bowl, stir flour, baking powder, soda, cinnamon, salt, nuts and raisins. Stir just enough ingredients and gently stir the flour into the liquid mixture. Do not overbeat. Bake 45 to 50 minutes. Allow to cool in pans 10 minutes. Contains 98 calories, 3 grams fat and no cholesterol.
First, score the flank steak in diagonal lines, a task for a sharp knife. Prepare stuffing by mixing bread crumbs, 1/3 cup melted bacon fat, onion, poultry seasoning, salt, pepper and water. Spread stuffing evenly over the steak; roll up steak with stuffing inside (roll from one wide edge to the other). Tuck ends in; fasten with toothpicks. Tie with white string. Cut roll in two pieces and dust with seasoned flour. Heat remaining bacon fat in large, heavy skillet and brown the steak rolls. Add wine. Cover and simmer for 1 1/2 hours or until meat is tender, turning roll occasionally. Remove toothpicks. Slice rolls and place on a hot platter. Add mushroom soup to the drippings in pan for gravy; blend well and bring to a boil.
Cream butter or margarine and sugar until lite and fluffy. Add eggs, one at a time, alternately with flour; add vanilla. Pour batter into a well-greased oblong pan. Mark off 20 squares. Drop 1 tablespoon of filling into each square. Bake at 350° for 45 to 50 minutes.
Cream the butter, sugar and egg yolks. Sift baking powder with flour; add flour mixture alternately with liquid to the butter and sugar mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in three 9-inch layer pans at 350° for about 25 minutes, or until done.
Mix water and brown sugar and bring to a boil. Thicken with cornstarch and water. Add butter and vanilla.
Place roast on a large piece of heavy duty wide foil. Sprinkle with salt and pepper. Then cover with mushroom soup and sprinkle soup mix on top. Bring foil up over meat and seal all around. Place on a roasting pan. Cook at 400° for 3 to 3 1/2 hours.
Cream oleo, eggs and sugar. Add dry ingredients which have been sifted together. Mix well. Add vanilla and coconut; mix well. Add nuts. Grease and flour cookie sheet and bake at 350° for 30 to 35 minutes. When done, spread Marshmallow Creme and let cool, then ice.
Heat soup and milk to dissolve. Arrange potatoes and onions in layers adding salt and pepper. Bake at 400° until potatoes are tender (covered).
Place ice cubes in glass; slowly add bourbon and Coke. Stir softly. Place to lips, drink as desired.
Mix butter and sugar; add eggs and beat well. Add sour cream and flour alternately. Add vanilla or lemon and beat well. Bake at 325° for 1 hour in a tube pan.
Soak raisins in warm water to soften. Roll wafers until they are tiny crumbs. Mix with condensed milk, coconut, pecans and drained raisins. Pack firmly into wax paper lined square dish and place in refrigerator to chill. Top with cherries and walnut halves.
Mix all ingredients. Bake in 9 x 13-inch casserole for 15 minutes at 350°. Sprinkle second half of cheese on top and bake 30 to 40 minutes at 350°.
Mix lemon cake mix, oil, sugar, eggs and 1 cup calamondin at medium speed for 2 minutes. Pour into a well-greased and floured Bundt pan. Bake 1 hour at 325°. After taking cake from oven, pour a mixture of confectioners sugar and 1/4 cup calamondin over top of hot cake.
Melt butter and chocolate in top of double broiler, add sugar gradually, about 1/4 cup at a time. Blend thoroughly before each additional ingredient. Add salt. Slowly stir in evaporated milk. Continue to cook about 7 or 8 minutes to dissolve the sugar. Remove from heat and add vanilla.
Saute green pepper and onion in margarine. Add to other ingredients and mix well. Top with grated cheese. Bake in covered casserole at 350° for 1/2 hour. Serves 8 to 10. If you double the recipe, use 1 can of water chestnuts, cut into quarters, and use 1/4 cup of milk.
Mix flour, sugar, salt, egg and butter to make a pie bottom crust. Slice apples and add sugar, cinnamon and a bit of lemon juice. Place on the pie crust. Use some of the dough to make a braid for the top crust. Bake at 180°C for 1 hour.
Cook chicken in water until done. Debone meat. Cook macaroni as directed (if you cook in the chicken broth it adds extra flavor to macaroni). Mix together meat, noodles and cream of chicken soup. Season to taste. Serve warm.
Cream butter. Sift flour; add salt, pepper, nuts and cheese. Add mixture to creamed butter. Make 2 rolls. Wrap each in wax paper. Chill in refrigerator overnight. Slice thin and bake in 425° oven for 6 to 8 minutes. Remove from cookie sheet and cool.
Mix 1/2 cup sugar, cranberries and chopped walnuts together and pat down in ungreased pie pan. In mixing bowl, add melted butter, 1 cup sugar, flour and eggs, mixing together thoroughly. Pour this mixture on top of berries. Melt 4 tablespoons butter and drizzle over top of berries and topping. Bake in preheated 325° oven for 1 hour. When cooled, sprinkle with powdered sugar if desired.
In small bowl mix together soup, salad dressing and milk; set aside. Stir onion, celery and margarine into rice. Spread rice mixture on bottom of baking dish. Place chicken on top of rice. Spread soup mixture over chicken. Cover pan; bake at 375° for 50 minutes. Uncover pan; continue cooking another 5 to 10 minutes until chicken is browned.
Blend well with mixer or by hand. Squeeze about 1 teaspoon dough in hand and form a cocoon shaped cookie. Bake on greased cookie sheet at 325° for 20 minutes. Dust with powdered sugar and serve.
Arrange fish fillets in shallow 1-quart lightly oiled baking dish; set aside. In skillet, cook green onion and garlic in oil until just tender. Add water, grapefruit juice, corn syrup, cornstarch, ginger and salt. Cook, stirring, until thickened and smooth. Spoon over fish. Top with green pepper and tomato. Bake at 400° for 20 minutes or until fish tests done. Makes 4 servings, 157 calories per serving.
Mix sugar, flour and cocoa together. Add eggs, vanilla, milk and margarine. Cook in a double boiler until mixture is thick. Pour into two 9-inch pie shells. Using egg white for meringue, bake at 400° until brown.
Drain pineapple but save juice in another bowl. If necessary add water to juice to equal 1 1/2 c. Arrange pineapple chunks, yams and sausage in 10x 16 baking dish. In saucepan combine brown sugar, corn starch and salt. Gradually blend in pineapple juice mixture. Cook and stir until thick then add margarine. Pour over sausage, - etc. in casserole dish. Cover and bake 35 - 40 minutes at 350 degrees.
Mix all ingredients with 8 ounces spaghetti cooked in broth and cover with grated cheese. Bake at 350° for 1 to 1 1/2 hours.
In a large bowl, combine Jell-O and water until dissolved. Add strawberries, mashed bananas and crushed pineapple. Pour half of the mixture in a 13 x 9-inch pan. Let it set in the refrigerator. Spread sour cream over the set mixture, then pour remaining Jell-O over top. Let it set in the refrigerator until ready to serve.
Mix Jell-O, sugar and pineapple; heat until sugar and Jell-O are dissolved. Set aside to cool. Add buttermilk, Cool Whip and nuts; pour into Pyrex dish. Refrigerate.
Mix all ingredients. Pour into a 2-qt. casserole dish. Bake at 350° until brown.
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove immediately to wire rack to cool. Yield: about 4 dozen.
Remove tortillas from refrigerator. Combine cream cheese, mayonnaise, onion and olives. Spread thin layer of mixture on tortilla. Arrange 4 slices of ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in refrigerator for at least 3 hours or overnight.
Melt marshmallows in water, then put Jell-O in hot water-marshmallow mixture. Let cool until it begins to congeal. Whip until it bubbles. Mix crushed pineapple; add pecans and grated cheese. Fold in the whipping cream.
Mix all ingredients together and chill overnight. Put in 9 x 12-inch cake pan. Take out 15 minutes before serving. You can freeze leftovers.
Sift dry ingredients, add dates. Mix with fingers until well coated. Add beaten egg yolks and vanilla. Blend with fingers. Mix in stiffly beaten egg whites. Brush 9 x 5 x 3-inch loaf pan with butter. Flour lightly. Add batter smooth with hand. Cover pan tightly with foil. Fold foil over edges. Bake at 275° for 1 3/4 hours. Remove foil, increase heat to 325°. Bake 10 to 15 minutes longer or until top is faintly brown and tests done. Remove from oven, let it remain in pan 5 minutes. Loosen edges with dull knife. Turn upside down on rack covered with wax paper. Crust will soften as cake ages. Wrap in foil or plastic wrap. Store in a tin box with lid or wrap and freeze.
Drain lentils. Combine all ingredients (except tomatoes and vinegar). Cover and simmer 1 1/2 hours. Add tomatoes with juice. Add vinegar. Cover and simmer for about 30 more minutes.
Spread bread slices with margarine; cut into large cubes. Arrange on jelly-roll pan. Toast in 350° oven about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2-inch baking dish. Drain canned tomatoes, reserving liquid. Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of seasoned salt, 1/2 of oregano and 1/2 of garlic powder. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, in 350° oven for 40 minutes. Uncover and bake 5 minutes longer to brown top.
Dissolve sugar in boiling water. Mix all ingredients together. Freeze. Serve with 7-Up.
Cook sausage links and drain. Cut crust from bread and roll flat. Mix cheese and butter. Spread on bread. Roll sausage in each slice. Bake on greased baking sheet at 400° for 10 to 12 minutes. Slice and serve with toothpicks. Makes about 40 servings.
Cut out top of peppers and soak them in salt water beforehand. Bake at 350 degrees.
Mix together flour, sugar, salt and Crisco. Press with fingertips into pie plate. Bake at 350° until golden brown. Cool.
Prepare pudding as directed. Pour into pie shell, then top with chocolate Cool Whip, then a layer of white Cool Whip. Drop some syrup on and make spider webs with toothpick. Top with chips, nuts and marshmallows. Refrigerate for 1 hour before serving.
Brown sausage and drain well. Slice cheese into cubes. Place cheese into crock-pot. Crock-pot should be on high. After cheese melts about halfway, mix tomatoes and green chiles with cheese. Mix sausage into cheese. Stir until well mixed. Turn crock-pot on low. Serve with chips.
Combine cucumbers, onions and salt; let set for 2 hours. Squeeze out cucumbers and onions. Dissolve sugar and vinegar; pour over cucumbers and onions. Mix well. Put in containers and freeze. Can be refrozen.
In a large skillet coated with cooking spray, saute onion, celery, bell pepper and sausage. Add rest of ingredients, reduce heat and simmer until done. Discard bay leaf.
Melt oleo in saucepan. Add sugar and syrup and bring to a full rolling boil and cook for 5 minutes. Take from the fire and add vanilla and soda. Pour mixture over corn. Bake for 60 minutes at 250° and stir every 15 minutes.
Combine first 7 ingredients in a medium bowl, stirring well. Cut orange sections in half, crosswise. Add to fruit mixture. Toss gently. Cover and chill at least 2 hours.
Brown pork chops in oil in pressure cooker. Remove pork chops; discard excess fat. Place cooking rack in bottom of pressure cooker. Return pork chops to pot. Add onions, potato, mushrooms, salt, bouillon cube and 1 cup water. Close pressure cooker lid securely. Cook according to manufacturer's directions for 12 minutes at 15 pounds pressure. Allow pan to cool; remove lid. Remove pork chops and vegetables to platter; keep warm. Remove cooking rack.
Drizzle Thousand Island dressing over top of first 3 ingredients. Add tomatoes and bread crumbs. Drizzle butter on top. Bake at 350° for 1 hour; 1/2 hour covered. Makes 1/2-quart casserole.
Combine squash, onion and water in saucepan. Bring to a boil. Reduce heat and simmer 5 to 10 minutes or until tender. Drain and mash. Combine squash, cheese and next 7 ingredients; stir well.
Cook apricots, in covered saucepan, with enough water to cover apricots, for 15 minutes; drain. Finely chop. Set aside.
Mix together all ingredients. Refrigerate for at least 1 hour or until mixture is stiff. Serve chilled.
Cut potato into square. Put in a glass loaf pan. Pour milk, soup, salt and pepper over potatoes. Bake in microwave 20 minutes. Cover with paper towel. When time is up, put cheese over potatoes to melt.
Crush Ritz crackers; mix with margarine. Cover bottom of 9 x 13-inch pan reserving small amount.
Sprinkle soda over dates. Pour hot water on. Add all other ingredients. Stir. Bake in 1 pound coffee cans greased well. Fill cans 1/2 full. Bake at 350° for 3/4 to 1 full hour.