HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg just until blended. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonful 2 inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes or until just beginning to brown and set. Cool 2 minutes on baking sheet before removing to foil. Yields 3 dozen cookies.
Mix ingredients together over a low heat, stir until mixture thickens and leaves the bottom of pan. Cool slightly, roll into small balls; then roll in any type of confetti. You can put them into individual candy paper cups. If overcooked, it crumbles; if undercooked, it becomes sticky.
Brown meat in butter. Add onion, celery, peppers and spices. Saute for 10 minutes. Add tomatoes, wine and water and simmer for 1 hour. Cool down. (Best when made a day ahead.)
Melt margarine in deep sauce pan. Add onion and cook slowly until golden brown. Add baby clams in liquid and potatoes. Salt and pepper to taste. Cook until potatoes are tender. Remove from heat. Slowly add milk and whipping cream.	Mix corn starch in a little cold milk and add to mixture to thicken. Return to heat. Do not boil. Serve immediately. Serves 3 - 4.
Peel potatoes, if desired, and slice into 1/8-inch slices. Arrange potato slices in 2 circles with the pieces overlapping in a lightly greased pie pan. Melt butter or margarine with salt and drip evenly over potatoes. Cover dish with foil and bake in a 400° oven for 20 minutes. Remove foil and continue to bake until potatoes are tender and crispy (about 35 to 40 more minute). Serves 4 to 5.
Cook macaroni as directed. Drain and cool. Combine celery, onion and pimientos. Blend in Miracle Whip salad dressing, French dressing, salt and pepper. Slice 2 hard-cooked eggs and fold into salad. Garnish with 2 sliced hard-cooked eggs, paprika and parsley. Serves 12.
Mix all ingredients. Allow flavors to blend about an hour. Serve on Ritz crackers.
Peel and thinly slice the apples. Place apples in a large frying pan with a small amount of water (1/2 cup). Cook until softened, but not pulped. Cook bacon and cut into small pieces. Add bacon and brown sugar. Cook together until sugar is totally melted. Serve with whole wheat toast.
Boil unpared potatoes until tender. Drain and peel. Shred coarsely. Place in 2 or 3-quart casserole. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onion and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake 30 minutes at 325°. Makes 8 to 10 servings.
Combine the listed ingredients. Pour in a greased baking dish. Dot with butter and bake at 350° for 45 minutes or until lightly brown.
Saute onion and pepper in margarine. Add shrimp, consomme, rice, salt and pepper to taste. Bring to boil. Reduce heat and cook as any other rice dish.
Melt butter, add seasonings. Pour over chicken arranged in single layer. Bake in preheated 350° oven for 45 minutes.
Cream oleo, vanilla and cream cheese. Add 2 eggs and beat until fluffy. Add flour and remaining eggs alternately, beating well after each addition. Bake in a greased and floured Bundt pan. (I spray my pan with Pam instead and it does a good job.) Bake at 325° for 1 1/2 hours. Test with a cake tester or toothpick. Cool and remove from pan.
In a large mixing bowl, combine all ingredients except cheese. Place mixture in a large, oiled casserole dish. Top with cheese. Bake at 350° for 20 to 25 minutes. Serves 6.
Soak crumbs in milk. Add remaining ingredients and mix well. Mold into a flat loaf about 1 to 2 inches thick. Spread with sauce. Bake at 350° for 40 minutes. May spread mashed potatoes on top. Garnish with sliced tomatoes and mushrooms. Return to oven or broiler until tomatoes are cooked and potatoes are slightly browned. Yield: 6 generous servings.
In a microwave-safe bowl, prepare roux by cooking the flour in the microwave for 2 minutes. Stir and continue to microwave in 1 minute increments stopping to stir frequently to prevent roux from burning or getting hot spots, continuing this process until the flour turns dark tan. If you burn and get hard black pieces, you can remove with spoon and the rest of the roux will be okay.
Mix the soup, sour cream, cheese and onion together, then pour into hash browns and mix well. Bake in casserole dish for 35 to 45 minutes at 350°.
Preheat oven to 350°. Cook rice, using chicken stock as liquid. Mix soup with mayonnaise. Combine all other ingredients in separate bowl, add soup mixture and mix well. Place in large, greased casserole. Bake for 30 minutes or until bubbles. Top with cheese if desired. Serves 14 to 16 and can be frozen before cooked.
With fingers, mix cheese, flour, butter and enough water to make a stiff dough. Roll dough into small balls, about 3/4 inch diameter. Place on a greased cookie sheet and bake at 400° until lightly browned, about 15 minutes.
Layer in 2-quart casserole as listed. Microwave on High 2 minutes. Stir to satin finish. Pour into 8 x 8-inch greased pan.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Beat in flour, sugars and butter until well blended. Stir in chocolate chips and walnuts. Pour into pie shell. Bake 1 hour. Serve warm... with ice cream is good.
Cover bottom of a greased 9 x 13-inch pan with marshmallows. Prepare cake mix according to directions on box; pour over marshmallows. Crush strawberries and combine with dry gelatin mix. Spoon strawberry mixture over batter. Bake in 350° oven for 45 to 50 minutes.
Mix fruit together. Mix cake dough together and combine with fruit. Pour into wax paper lined well greased pans and pack well.
Saute onion in butter. Add all other ingredients and mix. Cook in crock-pot on high for 6 hours.
Mix first four ingredients and let set until lukewarm. Add yeast and eggs. Mix well. Add flour, one cup at a time, mixing well into liquid ingredients. Cover and let rise for 30 minutes. Punch down.
Grate orange for cake batter. Mix baking soda with sour cream in a large container, as it swells (almost doubles). Beat together sugar and shortening until creamy, then eggs. Add flour and sprinkle of salt alternately with sour cream, then add walnuts and/or raisins, 1 teaspoon vanilla and orange peel. Bake in loaf pan about 1 hour at 325°. Remove from oven and immediately pour over the juice of the orange with 1/2 cup sugar.
Stir dry pudding in with Cool Whip. Add marshmallows, crushed pineapple and mandarin oranges. Refrigerate.
Pour 1 cup of milk and set to the side. Heat remaining milk. Combine flour and eggs and mix with 1 cup of milk. Stir into hot milk and continue stirring until it comes to a boil. Cool, then add vanilla and condensed milk. Freeze.
Cut zucchini lengthwise. Scoop inside out with a teaspoon. Set aside. Boil shells for 3 minutes. Fry onion, zucchini scoopings and drained mushrooms in butter or oleo. Remove from oleo into a bowl. Add egg and bread crumbs. Mix. Sprinkle cheese over top and bake at 400° for 1/2 hour. Bake in a long Pyrex dish.
Mix together first 6 ingredients. Add 1/2 of crushed cookies. Place the rest of the cookies on top. Better made a day ahead of serving. Refrigerate. Can be served as a dessert.
Brown beef and onion. Add soup, Worcestershire sauce and cheese. Simmer 30 minutes; stir to blend.
Put all ingredients except milk into bowl and beat at low speed until smooth; gradually beat in milk. Cover and chill for several hours to blend flavors.
Slice raw meat into very thin slices. Mix all ingredients. Cover bottom of 9 x 13-inch glass dish with sauce mix. Layer meat in sauce, brushing tops of each layer. Pour remaining sauce on top. Marinate for 48 hours. Dry in 140° oven by placing meat strips on oven rack or cake rack for about 8 hours.
Mix sugar, oleo and egg. Add dates; mix and cook 8 to 10 minutes. Cool. Add Rice Krispies and nuts. Make into small balls. Roll in coconut and/or powdered sugar. Very good!
Fry hamburger with onions, celery and all of your favorite seasonings until done (drain). Put back on stove, add tomato soup and green beans. Do not add water to soup. Stir in beans and top with biscuits of your choice. Bake in oven until biscuits and cheese are melted and biscuits are brown.
Grease pan or spray. Cook broccoli until done. Put broccoli in pan. Melt cheese on top of broccoli. Mix crackers and oleo together and put on top. Bake at 350° for 30 minutes.
Grease long casserole dish. Place chicken in dish. Cover with sliced cheese. Mix soup and 1/4 cup water. Pour over cheese. Sprinkle cracker crumbs over soup. Spoon melted margarine over crackers. Bake at 350° for 45 to 60 minutes, uncovered.
Cut each wonton wrapper into circles using a large biscuit cutter (about 3 inch). Wrap the circles around metal cream horn forms, wetting the edges to seal. Deep fry at 375 degrees. When delicately browned, remove from oil and drain on absorbent paper. To remove the cones from the forms, use a clean dish towel, holding the larger end of each cone in one hand and give the cone a little twist with the other hand (using towel to prevent burns). These can be made a week in advance of when you plan to use them. Keep stored in a tightly sealed container or plastic zip-type bag. To prepare filling: combine the chicken and onions. In a small bowl combine the mustard, sesame oil, and soy sauce. Mix well. Pour over chicken and onions. This is best if refrigerated overnight for flavors to blend. Before stuffing the cones with this mixture, stir in enough mayonnaise to bind the filling.
Cream shortening and sugar. Combine remaining ingredients in another bowl and mix well. Add shortening and sugar; mix well. Pour into greased loaf pan and bake at 350° for about 55 minutes. Cool before slicing.
Thaw potatoes for 30 minutes. Mix remaining ingredients, except corn flakes or potato chips. Place in a greased 9 x 13-inch casserole. Top with the chips. Bake at 375° for 1 hour.
Combine first 3 ingredients. Reserving 1/2 cup of mixture, press remainder into 10 x 14-inch pan.
Mix seasonings and then mix into meat. Refrigerate for 1 hour. Form into 1 pound rolls. Place on broiler pan and bake at 300° about 1/2 hour or until inserted thermometer measures 155°. Serve with crackers.
Cook cabbage in boiling water 7 minutes or until tender. Drain well. Combine all other ingredients and mix with cabbage. Serves 4 to 6.
Combine first four ingredients. In separate bowl, mix mayonnaise, sugar, vinegar and onion. Chill. Combine all ingredients just before serving.
Cook frozen vegetables in 2 cups of water until tender. Mix oleo and butter. Add celery and onions. Saute until onions are clear. Add flour and stir until blended. Add bouillon and milk. Stir. Add the vegetables, ham, pepper and Accent. Salt to taste. Stir until thick and smooth. Makes 3 quarts of soup.
In small pan, melt oil and butter. Stir in thyme. Cut potatoes in half; place in small baking pan. Pour oil mixture over potatoes; coat evenly. Season to taste with salt and pepper. Roast at 350° for 1/2 hour. Serves 1.
Melt caramels with milk in top of double boiler. (Do this before mixing cake as it will take a while to unwrap and melt caramels). Combine cake mix with water, butter and eggs in large mixer bowl and blend on low speed 30 seconds, then beat at medium speed 2 minutes. Pour half the batter in greased 13 x 9-inch pan and bake at 350° for 10 minutes or until cake puffs up and is gooey. Pour caramel-milk mixture over partially baked layer to within 1/2-inch of edge. Sprinkle nuts and chocolate chips evenly over caramel. Pour remaining batter over all and bake at 350° for 25 to 30 minutes, until top springs back when touched lightly. Cool in pan and cut into squares. Top with ice cream or whipped topping.
Place fillets in greased baking dish. In saucepan, melt margarine. Add soy sauce and herbs. Pour over fish and bake at 375° allowing 10 minutes per inch thickness of fish. When almost done, remove fish from oven and sprinkle with mushrooms and onions and arrange lemon slices on fish. Make sure topping is well basted with pan juices. Return fish to oven and bake another 5 minutes or until fish flakes easily and topping is heated through.
Heat oven to 450°. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in sour cream and chives. Turn dough onto lightly floured surface and knead lightly. Roll 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet 1 inch apart. Bake 10 to 12 minutes.
Arrange apples in greased 8 x 1 1/2-inch round pan. Combine oats, sugar and cinnamon. Cut into butter. Sprinkle mixture over apples. Bake at 350° for 35 to 40 minutes. Serve warm with cream, if desired. Makes 6 servings.
Chop peppers,	onions, garlic and tomatoes and put in large boiler. Add vinegar, sugar and salt. Boil on medium heat until mixture tastes done, for about 1 hour. Stir often as mixture settles to the bottom. Pour 1/2 pint of water and cornstarch and shake well.	Add this to boiling mixture, using a small amount at a time until your mixture is thickened. Add hot sauce and	catsup. Boil about 30 minutes more, stirring often. Process 20 minutes in pint jars.
Fry onions and celery in small amount of butter. Add soup, broth and seasonings. Add chicken and simmer 30 minutes. Pour into quart casserole and top with noodles and nuts. Cover and bake for 20 minutes. Uncover for last 5 minutes. Bake at 350°.
In large skillet, melt butter; add onion and green pepper. Cook until tender. Add squash and remaining ingredients. Mix well. Cover and cook over moderate heat for 10 minutes or until crisp tender.
Melt oleo and put fruit in baking dish. Pour oleo over fruit. Mix the dough and pour over the fruit. Bake at 350° for 45 minutes to 1 hour. Serves 6.
Mix all liquid ingredients. Add dry ingredients and stir. Form in hands or drop by spoonful onto ungreased cookie sheet. Bake 12 minutes at 350°. Delicious!!!
Combine apples and sugar. Let stand. Beat eggs in oil and vanilla. Mix flour, soda, cinnamon and salt. Stir in walnuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
With a spoon, mix well the sugar, oil and eggs. Add flour, cocoa, baking powder and salt; mix again with spoon. Pour into 8 x 8-inch baking pan. Preheat oven to 350° and bake 20 minutes.
Cream butter and cream cheese; add flour and mix well. Roll in 1/2-inch roll. Slice in 30 slices. Press in tart mold being careful not to leave any hanging over edge. Bake 11 minutes at 425°.
Dot bottom of ungreased pan with oleo squares. Mix flour, sugar, milk and baking powder. Pour over oleo in pan. Spread fruit into pan, allowing batter to bubble through. Bake at 350° for 35 minutes in 8 x 8-inch pan.
Cook chicken	until tender.	Cool. Tear apart and remove bones. Saute onion in margarine, adding soups, milk and chilies. Mix well. Drop tortillas in chicken broth 2 at a time. Soak for 2 minutes. Line bottom of a 13 x 9-inch pan using 6 tortillas (tear up), then put a layer of chicken, then half of the soup mixture, then a layer of soaked tortillas, then a layer of chicken, then the rest of the soup mixture. Put grated cheese on top and sprinkle with paprika.
Lightly brown hamburger in skillet, drain off fat. Stir in tomatoes, sauce, salt, sugar and garlic. Simmer 5 to 10 minutes. Meanwhile, cook noodles and drain well. Blend with fork, sour cream, cream cheese and onions. In greased casserole, pour small amount of meat sauce; cover with layer of noodles and grated cheese. Repeat layers, topping with meat sauce. Bake 35 minutes at 350°. Serves 12.
Open cans of fruit and drain; save 1 1/2 cups of juice from fruit. Dissolve Jell-O (both boxes) in 2 cups boiling water in large bowl. Add the 1 1/2 cups of juice and let cool in refrigerator until it begins to set. Add fruit and nuts and pour into large ring mold. Return to refrigerator until firm.
Brown meat in skillet with sage, salt and pepper. Add Italian seasoning just before meat is completely brown. Meanwhile, cut onions and potatoes into thin slices. In large casserole arrange a layer of potatoes, onions and meat. Repeat until there are 6 layers in total. Pour tomatoes on top and dot with margarine/butter. Sprinkle paprika across top and bake covered at 350° for 1 hour. Remove cover and bake an additional 30 minutes.
Mix together well beef, eggs, bread crumbs, milk, onion, oregano and garlic powder. Pat meat into a 12 x 10-inch rectangle on foil or waxed paper. Arrange salami slices atop meat, leaving a small margin on all sides. Sprinkle grated cheese over salami. Starting from shortest end, roll up meat jellyroll fashion, lifting roll with foil. Seal ends and edge by pressing meat together. Sprinkle all surfaces of outside of roll evenly and generously with natural meat tenderizer. Use no salt. Place roll seam side down in shallow baking pan. Bake at 350° about 55 to 60 minutes. Top with cheese slices, overlapping; continue baking a few minutes just until cheese starts to melt. Makes 8 servings.
Cook milk and flour for a smooth, thick paste. Let cool. In medium bowl using electric mixer, beat sugar and shortening for 4 minutes. Add 1/2 cup margarine/butter and beat for another 4 minutes. Add salt, vanilla and cooked paste. Beat for 4 minutes.
Preheat oven to 350°. Grease and flour two 9 1/2 x 2-inch round pans. Mix together eggs, oil, sugar, food color and vinegar. Combine flour, baking powder and baking soda in a bowl. Add flour mixture alternately with buttermilk to egg/sugar mixture. Add almond and vanilla extract last. Bake at 350° for 60 minutes or until tests done.
All ingredients should be at room temperature. Especially eggs and butter. Cream butter, sugar and Crisco with electric mixer on medium until smooth and sugar has begun to dissolve. Add eggs one at a time and mix until each yolk disappears. Sift flour and baking powder. Lower mixer speed to low to add flour alternating with milk, being careful not to overmix. Add sour cream to mixture and vanilla. Pour into pound cake pan and bake at 325° for 70 minutes or until toothpick inserted is clean.
Cook noodles with 2 teaspoons chicken seasoning and 1/4 teaspoon salt in 2 quarts water. Then scramble eggs in large skillet with oil. Cut eggs fine as they scramble. Add vege chicken and garbanzo beans, mushroom soup and chicken seasoning. Cook a few minutes. Add milk and butter. Combine with noodles. Put in casserole and top with buttered crumbs. Bake for 1 hour in a 350° oven.
Combine first 4 ingredients in bowl and let stand 1 hour, stirring frequently. Beat eggs and stir into apple mixture. Sift together flour, baking soda, baking powder and cinnamon. Add to mixture; mix well. Stir in nuts. Pour into greased and floured 11 x 17-inch cookie sheet. Bake 25 to 30 minutes at 350°. Sprinkle with powdered sugar. Cut into squares.
Cut up chicken. Boil chicken until meat starts to separate from bones. Remove chicken from water; strain off excess chicken fat from water. Debone chicken. Add bouillon cubes, salt, pepper and Season-All to original water. Bring to a boil, making sure that all cubes are fully dissolved. Add chicken to water mixture. Roll out biscuits in flour; cut into small dumplings. Add dumplings to mixture. After mixture has come back to a boil, reduce heat to medium. Cook for 20 to 30 minutes, stirring to keep dumplings rolling into mixture. If desired, sweet peas can be added about 5 minutes before end of cooking time. Yield: Makes enough to fill a lot of hungry bellies.
Peel, core and thinly slice apples. In 12-inch skillet over medium heat, in hot margarine/butter, cook apple slices until tender and crisp; about ten minutes, stirring occasionally. Set aside. Preheat oven to 400°. Line pie pan with pastry. In small bowl mix flour, cinnamon, salt and 2/3 cup sugar; toss with apple slices. Spoon filling into pie crust, mounding slightly. Place top crust on filling. Brush crust with some milk. Sprinkle pie with one teaspoon sugar. Bake pie 45 minutes or until golden.
Toss raisins, carrots and pineapple together. Set aside. Stir together mayonnaise, lemon juice, salt and sweetener. Add to carrot mixture. Refrigerate. Approximately 6 1/2 cup servings.
Put three kinds of cheese and Worcestershire sauce in blender and mix. Add half of the nuts and parsley. Form in balls and roll in remaining nuts and parsley. Put in a covered dish. Refrigerate and let stand at least three days before using.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 2 1/2 cups. Add to gelatin. Stir until slightly thickened. Remove any unmelted ice. Measure 1 cup of the gelatin. Fold into whipped topping. Pour into 8-inch square pan. Chill about 10 minutes. Add fruit to remaining gelatin; gently spoon over creamy layer in pan. Chill until firm (about 3 hours). Cut into squares. Garnish as desired.
Combine sliced apples, cinnamon and 5 teaspoons sugar. Set aside. Place dry ingredients into large bowl. Make hole in dry ingredients and add wet ingredients, mixing well. Grease angel food or Bundt pan. Alternate layers of batter and apples, ending with batter. Bake at 350° for 1 hour.
Brown flour in oil in boiling pot. Add onions and garlic and cook until clear. Add tomatoes, tomato sauce, celery and salt and pepper to suit taste. Bring to boil and turn to simmer for 1 1/2 to 2 hours. Add crab meat and shrimp and simmer 15 minutes more. Serve over rice.
Cut pineapple into chunks, reserving some rings for garnish. Saute green pepper, onion, pineapple and wiener chunks in margarine or butter. Add pineapple syrup, vinegar, soy sauce, catsup and brown sugar. Heat until bubbly. Pour pork and beans into baking dish. Add pineapple mixture, stirring gently to blend. Place halved pineapple rings on top of casserole. Bake at 350° for 30 minutes.
Cook first four ingredients until hard ball stage (without stirring). Remove from heat. Beat egg whites immediately for about 2 to 3 minutes. Pour hot syrup over whites slowly and beat until glossy look becomes dull. Add vanilla. Drop on buttered pan or countertop by teaspoonfuls.
Mix ingredients in large bowl in order given, adding the 2/3 cup water last. Pour into greased and floured pans. Bake 1 hour for doneness in 350° oven. Makes 2 large loaves or 4 small.
Make sugar into syrup using 1/2 can water; add other ingredients. To freeze into slush, divide into 3 gallon plastic jars or bags. Freeze 8 hours. Add ginger ale to club soda as you pour punch into bowl. Serves 100 people.
Cut corn from cobs and set aside. Saute onion, bell pepper and garlic in oil in a large skillet 5 minutes. Add zucchini; cook, stirring often, 7 minutes. Add corn, tomato and next 4 ingredients; cover and cook over low heat, stirring often, 7 minutes. Sprinkle with Parmesan cheese and serve immediately.
Dissolve sugar in hot water. Add vinegar and salad oil. Pour over vegetables. Let stand overnight in refrigerator. Drain before serving.
Beat ingredients and mix well, then put into ungreased dish. Bake at 350° for 45 to 50 minutes. Test with toothpick. Slice thin when cool.
Preheat oven to 425°. Combine flour, baking powder and salt in bowl. Cut in Crisco using pastry blender or 2 knives until mixture resembles coarse meal. Add milk. Stir with fork until blended. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Bake on ungreased baking sheet at 425° for 12 to 15 minutes.
Mix well all ingredients. Spread in a greased 8 x 8 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool slightly; cut in 2-inch squares. Makes 16 squares.
Layer ingredients and can be topped with cucumbers and tomatoes. Serve at room temperature. Can be chilled if desired.
Heat the butter in a saucepan over medium heat. Add onion and garlic; saute them for 2 or 3 minutes, until an aroma is apparent. Add chili powder and jalapenos. Saute for another 45 seconds. Add coffee, Worcestershire sauce, tomato paste, vinegar, brown sugar and cider. Simmer for 20 minutes, or until thickens. Keep warm until needed.
Have sausage and cheese at room temperature. Combine all ingredients. Roll into 1-inch balls and put on ungreased cookie sheet. Cook at 350° for 20 to 25 minutes.