HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat first four ingredients with mixer until creamy. Add flour and cream of tartar. Mix well. By teaspoon roll into balls and roll in mixture of 2 tablespoons sugar and cinnamon. Bake on ungreased cookie sheet at 400° for 10 to 12 minutes. Cookie is best if not browned too much on the bottom.
Cook green beans according to package directions. Meanwhile, in small saucepan, heat butter or margarine until lightly browned. Stir in the crumbs and parsley. Drain beans and sprinkle with the crumb mixture. Makes 4 servings.
In a bowl whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. Pies may be frozen for up to 2 months. Remove from freezer 10 minutes before serving. Garnish with whipped topping if desired.
Bring sugar, cocoa, milk and oleo to boil. Boil hard 1 minute; remove from heat. Add vanilla, oatmeal and peanut butter. Stir until mixed well. Drop by spoon onto waxed paper.
Mix sugar, cocoa, salt, milk and margarine in a pot. Boil for 1 minute. Take off heat. Mix in peanut butter, oatmeal and vanilla. Stir well. With teaspoon, drop mixture onto wax paper.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine milk and next 4 ingredients in a saucepan. Cook over low heat until margarine melts. Cool to 105° to 115°. Add milk mixture to yeast mixture. Stir in egg substitute, cornmeal and 2 cups flour. Beat at medium speed with an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.
Mix first 4 ingredients well and remove 1 cup. Combine milk and vinegar. Combine all ingredients. Pour into a 9 x 13-inch pan. Cover with crumbs from removed 1 cup. Bake at 350° for 35 to 40 minutes. Test with a toothpick.
Mix together and refrigerate. Serve with broccoli, cauliflower, peppers, etc.
Put mushroom soup and water in crock-pot. When steak is brown, put it in crock-pot. Cook on low heat for several hours.
Place nuts in bottom of Bundt pan before biscuits. Cut biscuits into 4 pieces. Mix cinnamon and sugar together. Put pieces of biscuit in mixture. Shake well. Lay in greased pan; place one on top of the other. Pour melted butter over biscuits and the rest of the mixture of sugar and cinnamon. Bake at 350° for 15 to 20 minutes. Remove from pan; pull apart to serve.
Brown sausage in skillet. Cook celery, onion and green pepper in 2 tablespoons sausage fat. Combine soup with boiling water. Combine all ingredients in 2-quart casserole. Cover. Bake at 350° for 45 minutes, stirring occasionally. Uncover. Bake 15 more minutes. Makes 6 large servings.
Mix flour, baking powder and salt together; blend in shortening and add milk. Drop by tablespoonful onto boiling apple mixture. Cover and cook for about 15 to 20 minutes.
Soften	cream cheese. Grate other cheeses and mix well with cream cheese. Add other ingredients. Form into ball or log. Roll in crushed nuts. Chill. Remove from refrigerator about 30 minutes before serving. Serve with favorite crackers.
Sift salt and baking powder with sifted and measured flour. blend in shortening. Combine egg yolk, sugar and milk. Stir into flour mixture. Roll out on a floured board to 1/4-inch thickness. Cut into circles 4 or 5-inches in diameter. Spread a small amount of cooked and sweetened dried fruit on half of each round. Fold the other half of crust over filling. Seal edges with a fork, dipped in flour. Fry in deep fat at 360° or in skillet until brown. Drain on absorbent paper.
Salt and pepper the steak. Roll in flour and brown in hot skillet. In a buttered baking pan, layer steak, onion and potatoes. Mix soup with water and milk. Pour over layered ingredients. Cover with aluminum foil. Bake at 350° for 45 minutes. Remove foil, then bake another 15 minutes.
In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped topping. Spoon into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6 to 8 servings.
Add yeast to water, let stand a few minutes. Stir to dissolve. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour; beat thoroughly. Stir in yeast. Blend in remaining flour. Beat 5 minutes. Do not knead. Brush with butter. Cover with cloth and let rise until double in size, about 1 hour. Form bits of dough into balls 1-inch in size. Place in greased 9 x 13-inch baking pan. Brush with butter. Let rise until double in size. Bake at 400° for 15 to 20 minutes. Makes 2 dozen.
Beat egg whites until stiff. Add brown sugar and vanilla. Mix until stiff. Pour egg white mix with pecans. Place individually on ungreased cookie sheet. Bake for 1 to 1 1/2 hours or until they are medium brown in a 250° to 275° oven.
Bring to boil 5 minutes; stir once in a while so it won't burn. After boiling 5 minutes, remove from heat and add 1/2 teaspoon soda (this will foam up). Stir well. Pour over corn and place on large cookie sheet with sides. Bake 1 hour at 200°. Great!
Combine all ingredients, except bread crumbs and place in 3 to 4 quart casserole dish. Cover with crumbs. Bake at 350° about 40 minutes. Serves 10 to 12 people.
Mix together flour, sugar, salt and soda and add to Raisin Bran cereal in large mixing bowl. Mix together eggs, oil and buttermilk. Add to dry ingredients and mix well by hand, just until all ingredients are moistened. Fill greased muffin tins 2/3 full. Bake at 400° for 20 to 25 minutes. Unused batter may be stored in refrigerator for several weeks. Makes 72.
Dissolve Jell-O in 1 cup boiling water. Add pineapple, juice and all. Set in refrigerator until Jell-O begins to jell. Mix remaining ingredients, except nuts, together; add to Jell-O. Mix well. Top with remaining cheese and nuts. Chill 2 to 3 hours before serving.
Bring onions and potatoes to boil. Cook until tender. Drain half of liquid from potatoes. Then pour into casserole dish and add all other ingredients. Bake at 325° for 30 minutes.
Blend well and press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
Spray frypan with buttery spray. Take turkey breast slices and shake in crumbs. Fry for a short time until cooked. Add salt and pepper to taste. Serve with mashed potatoes, vegetable and cranberry sauce.
Heat oven to 350°. Beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Add sugar. Add chips or sprinkles of choice. Drop onto ungreased sheet covered with foil or brown paper. Turn oven off; leave in oven for 4 to 5 hours or overnight.
Mix all ingredients together. Pour in casserole. Take biscuits and separate into as thin a layer as possible. Then put on top of casserole and bake in a 350° oven for 20 to 30 minutes or until biscuits in center are done.
Cook potatoes; drain. Meanwhile combine cabbage and onion and cook in a small amount boiling salted water for 15 minutes; drain. Mash potatoes using electric mixer. Beat in butter and as much milk as necessary to make fluffy. Add salt and pepper. Stir in cabbage and onion. Top with parsley.
For Dough: In medium mixing bowl, combine egg and sour cream. In small bowl, stir together flour, 2 tablespoons sugar, baking powder, baking soda and salt. Add to sour cream mixture. Mix well.
Bake at 350° for 30 to 40 minutes in 10 x 6-inch baking dish.
Preheat oven to 350°. Blend all ingredients in a large bowl. Drop by teaspoons 2 inches apart onto ungreased cookie sheet. Bake for 10 minutes.
Combine zucchini and onion in medium saucepan; add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix. Spread in buttered 13 x 9-inch baking dish. To prepare topping, melt butter in skillet; add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350° for 1 hour or until golden brown. Yields 6 to 8 servings.
Preheat oven to 375°. In a bowl, mix all ingredients lightly and quickly. Be careful not to overprocess the batter. Turn the dough out onto a floured board and mold it into a large, round loaf. Place the loaf in a greased 9-inch round pan and make an "X" in the top with a knife. Bake 35 to 40 minutes or until golden. Cool on rack.
Combine potatoes, salmon, eggs, lemon juice, onion, salt and pepper. Mix well. Add enough bread crumbs to handle mixture easily. Shape into 8 patties. Dip in egg white, then in remaining bread crumbs. In a large skillet, heat oil. Fry croquettes until golden brown on both sides. Drain on a paper towel. Serve with sauce.
Lay chuck steak on foil and pour soup mix over. Wrap tightly in foil. Bake 1 1/2 to 2 hours.
Combine first 8 ingredients; pour half of mixture in a large ceramic heatproof dish. Layer shrimp and lemon slices in sauce; pour remaining sauce over shrimp and lemon. Bake, uncovered, at 400° for 20 minutes or until shrimp are pink, stirring twice. Drain sauce and serve as dip for French bread. Yield: 6 to 8 servings.
Mix the pudding mix as directed on package. Spoon in a baked pie shell.	Drain one can of cherries. Add 4 tablespoons flour or 2 1/2 tablespoons cornstarch to cherry juice. Cook until thick, stirring constantly. Add a few drops of red food coloring. Remove from heat and add 14 packets of Equal. Spoon cherry mixture on top of pie. Chill in refrigerator.
Combine salmon, egg, onion, flour, cornmeal, salt and pepper to taste. Press into medium patties. Fry until brown on both sides.
Heat butter and oil together in a large skillet. Add shrimp and saute 3 minutes or until pink. With a slotted spoon, remove shrimp; set aside. Add garlic and saute 1 minute. Stir in parsley, lemon juice, salt, pepper and shrimp; cook 1 minute. If desired, serve over rice.
Wash cranberries; add to boiling water and boil slowly for 20 minutes. Put through sieve, add sugar and cook 5 minutes longer. Turn into mold or glasses. Cover with wax if in glasses. If in mold, cover with wax paper or Saran Wrap. Refrigerate. It will keep for a long time.
Cream Crisco and sugar; add eggs, mixing well. Stir in buttermilk. Blend all dry ingredients; stir into creamed mixture. Stir in pecans, cherries and dates. Chill at least one hour. Heat oven to 400°. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes until almost no imprint remains when touched lightly. Makes about 8 dozen cookies.
Combine dates, raisins and baking soda in 1 cup water and boil. Cream the oleo and sugar. Add vanilla and egg; beat well. Add flour and mix until moistened. Pour in fruit mixture and add nuts. Place a small amount of oleo in cans and put in oven until melted. Fill cans 2/3 full. Bake at 325° for 45 minutes.
Slightly beat eggs and add rest of ingredients. Pour into unbaked pie shell. Sprinkle cinnamon or nutmeg on top. Bake at 350° for 35 minutes or until knife inserted in center comes out clean.
Combine first 5 ingredients in a bowl; mix well. Fold in whipped topping. Pour into a large casserole dish. Chill until serving time.
Preheat oven to 375°. Melt butter in 13 x 9 x 2-inch pan. Mix graham cracker crumbs with butter and press evenly over bottom of pan. Sprinkle over, in layers, the chocolate chips, butterscotch chips, coconut and nuts. Pour sweetened condensed milk over the top. Bake for about 25 to 30 minutes or until lightly browned. Cut into bars when cooled completely. Makes 3 dozen bars. Enjoy!
Heat oven to 375°. Rub potatoes with shortening. Bake 1 hour to 1 1/4 hours. Increase oven to 400°. Cut potatoes across top and scoop insides out. Mash potatoes. Add milk in small amounts at a time. Add soft butter, salt and pepper. Beat until fluffy. Fill potato shells. Sprinkle with shredded cheese. Bake 20 minutes or until golden brown.
Cool noodles until done. Drain. Add chopped crabmeat, chopped celery, chopped bell pepper and chopped boiled eggs. Stir in mayonnaise to desired consistency.
Melt margarine in a 13 x 9-inch pan. Add the rest of the ingredients. Bake 25 minutes at 350°. Put knife in middle. If it comes out clean, it is done.
Place all ingredients into blender container; cover. Blend on high speed for 15 seconds. Pour into hot greased popover pans. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake for 15 minutes longer.
Cream shortening and sugar thoroughly; add eggs, pumpkin and water. Sift together the flour, baking powder, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and raisins; pour into 2-quart greased loaf pans. Bake at 350° for 1 hour.
Mix pudding, milk and Cool Whip together until thick. Put layer of graham crackers on melted butter in 13 x 9-inch pan. Put layer of pudding mix, layer of graham crackers. Repeat until all pudding mix is used. Final layer should be graham crackers.
Cook cabbage for 15 minutes, then add potatoes. Cook until soft. Add salt and pepper. Add milk and butter. Heat, but do not boil. Serve with crackers.
Put 2 cups sugar and oil in large mixing bowl. Add eggs, one at a time. Beat at medium speed. Add sifted flour and baking powder, a little at a time. Add can of milk. Mix together 1/2 cup sugar and cinnamon. Grease and flour 2 loaf pans. Place 1/2 cup chopped nuts on each pan bottom. Add some batter, then cinnamon mixture. Add more batter, then cinnamon for top. Bake at 350° for 40 to 50 minutes or depending on heat of oven, 60 to 65 minutes until it's dry on top.
Drain beans and corn; combine with onion, salt, cheese, sour cream and soup. Place in 9 x 13-inch pan. Combine cracker crumbs, butter and almonds. Spread over top of vegetable mixture. Bake at 350° about 35 minutes.
Mix all ingredients together except crackers. Pour into a greased casserole dish. Crumble the crackers and spread over the vegetables. Melt some margarine and pour over the crackers. Cover and bake at 350° for about 30 minutes.
Mix until creamy the cream cheese, sugar, vanilla and eggs. Place small vanilla wafer in bottom of foil midget cup. Fill cups 2/3 full with cream cheese mixture. Bake at 350° about 15 minutes. Cool and top with canned cherry filling.
Cream the sugar, eggs and Crisco. Add milk. Fill a 1-cup container, putting the cocoa in first, then fill to the top with boiling water. Add soda to the water and cocoa; stir. It wil foam and run over into the sugar/egg mixture. Dump entire contents of cup in and stir. Mix in the dry ingredients: flour, soda and salt; stir. Add vanilla. Bake in a greased and floured pan at 350° for 40 to 50 minutes.
Sift flour, baking powder, soda and salt together and set aside. Mix 2 tablespoons butter, brown sugar, walnuts and 1 teaspoon vanilla and set aside. Cream remaining stick of butter and white sugar until light and fluffy. Mix eggs, sour cream, bananas and 2 teaspoons vanilla. Blend in flour until just mixed. Reserve 1/4 cup nut mixture to sprinkle on top. Pack rest into bottom of well-greased 9 x 5 x 3-inch loaf pan. Pour batter on top and top batter with remaining nut mixture. Bake at 350° for 50 to 60 minutes or until done. Cool 10 minutes before turning out of pan. Cool completely before cutting. Yields 1 loaf.
Combine chili sauce, honey, onion, Worcestershire sauce and mustard in small saucepan. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to low and simmer, uncovered, 5 minutes. Sprinkle spareribs with salt and pepper. Place on rack in roasting pan; cover with foil. Roast at 375° for 35 to 45 minutes. Uncover and brush generously with sauce. Roast 45 minutes more and brush with sauce every 15 minutes until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remaining sauce.
Remove stems from mushrooms; place caps open side up in a 13 x 9-inch oiled pan. Set aside. Chop mushroom stems and brown in butter with onion and garlic. Remove from heat and add remaining ingredients. Pile lightly into caps. Bake until tops brown and caps are tender at 400° (about 20 minutes).
Bake in oven at 350° for 1 hour or until done. (Put in oblong pan 9 x 13 x 2-inch.) Note: Instead of vanilla, can use teaspoon apple pie spice to flavor.
Cook and simmer the hamburger meat in the Ro-Tel; drain fat off. Combine the first 6 ingredients. Pour half of this mixture in the skillet (get it hot on top of stove). Pour in the hamburger meat and put some cheese on top of that. Pour the rest of the mixture in. Cook in the oven until done at 425°.
Combine buttermilk and soda in a small bowl. Let stand for a few minutes. Beat egg whites until stiff in small bowl. Set aside. Cream the butter, shortening and sugar in a large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour and buttermilk alternately, beating well after each addition. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut gently. Pour into three 9-inch layer pans. Bake at 350° for 25 to 30 minutes until cake tests done.
Mix all ingredients except ham and pickles. Spread mixture on sliced ham; add pickles end to end and roll. Let set in refrigerator until cheese gets firmer, about 2 hours or more, then slice about 1/4-inch thick and serve on Ritz crackers.
Mix shortening, margarine and sugar, then add eggs and vanilla. Add milk, then dry ingredients. Roll out and cut out shapes. If sticky, add flour to table to roll out. Bake at 350° for about 12 minutes.
Cream together cream cheese, sugar and vanilla. Dissolve jello in boiling water (let cool). Whip Carnation milk and fold into mixture.
Mix all together well. Pour into greased and floured 13 x 9-inch pan. Bake in 350° oven for 20 to 25 minutes. When done, cover with miniature marshmallows and let melt. Leave in pan.
Cook lasagna noodles until almost done. Using an oblong pan, layer with sauce and end with Parmesan cheese on top. Sprinkle dried parsley on top, if desired. Bake at 350° until done.
Beat cream cheese at medium speed of electric mixer. Stir in cheeses and remaining ingredients. Refrigerate in covered container. Serve with crackers or use as a spread for sandwiches.
Cook 2 to 3 minutes with cover on. Plantain leaves can be dipped in milk or canned milk, then in flour and fried over low heat for 30 minutes. Serve hot or cold like chips.
Cut stew meat into 1/2 inch chunks. Shake in flour and brown in hot oil. Add water, salt, pepper, bay leaf and garlic. Cover; simmer 3 hours or until meat is very tender. Add vegetables; cover and cook another 30 minutes. Add spaghetti; cook 10 minutes. Add seasonings to taste. Yields 10-12 servings.
Cream margarine and sugar until fluffy; add well beaten eggs using rotary beater. Blend well. Chop nuts and fruit into medium sized pieces and flour with 1/2 cup flour. Sift remaining flour and baking powder together. Fold into egg and margarine mixture. Add flavorings. Mix and then add fruit and nuts. Pour into greased tube pan. Place in cold oven and then bake at 250° for 3 hours. Cool in pan.
Combine peach nectar, orange juice and brown sugar in a large saucepan. Tie cinnamon sticks and cloves in a cheesecloth bag and drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves. Simmer 10 minutes. Stir in lime juice. Ladle into mugs. Serve warm. Serves 12.
Brown meatballs in oil on all sides and then put into a casserole dish. Drain fat from frying pan, then add soup and 1/4 cup water to drippings; mix well. Pour over meatballs and bake, covered in 350° oven 1 hour. Serve with mashed potatoes or rice.
Grind or chop chourico. Remove strings from celery. Remove seeds from sweet peppers. Peel onions and chop all veggies. Place in pan and add ketchup, enough to cook for 1 hour. Good warm or cold; can also be frozen for future use.
Cook carrots in small amount of salted water until just tender, about 8 minutes; drain. Combine with onions and green pepper in large bowl; stir together. Combine remaining ingredients; pour over vegetables and refrigerate several hours. Makes about 5 cups. Will keep a couple of weeks in the refrigerator.
This recipe allows you to make fresh dinner rolls for the evening meal (with enough left over to freeze for another time) plus cinnamon rolls for breakfast the next morning!
Preheat oven to 450°. Brown hamburger. Mix in cream of mushroom soup, green beans and Mozzarella cheese. Cover bottom of casserole with mixture and flatten evenly. Cover with Tater Tots and Cheddar cheese. Bake for 45 minutes.
Preheat oven to 350°. In medium bowl, combine flour and sugar. Cut in butter until mixture resembles coarse corn meal. Press firmly in bottom of pan (13 x 9-inch). Bake 15 minutes.
Preheat oven to 350°. Mix all together. Pour into 3 greased round pans. Bake for about 45 minutes or until done. Cool before you ice.
Cook broccoli for 5 minutes in slightly salted water; drain well. In a large mixing bowl, beat eggs and add mayonnaise, white sauce, onions, water chestnuts and cheese. Mix well. Add broccoli and pour into casserole dish. Cover with Ritz cracker crumbs and bake at 350° for 45 minutes.
Cut up frozen fish. Bring seasoned water to boiling; add fish. Simmer 20 minutes. Drain and serve by dipping in melted butter.
Cream sugar, eggs and butter together. Fold in nuts, raisins, coconut and lemon juice. Pour into uncooked pie shell. Bake for 40 minutes at 375°.
Thoroughly mix 2 1/2 cups sugar and milk in heavy saucepan. Bring to a boil. Turn down to medium heat. Caramelize the 1/2 cup remaining sugar. Add to icing. Stir constantly. Cook about 25 to 30 minutes.
Saute onion and carrots in margarine or water until tender. Add mushroom soup and mayonnaise. Mix well. Wash zucchini and cut in cubes. Steam zucchini until tender. Drain and add to the sauteed mixture. Add the bread crumbs. Put in baking dish. Bake at 350° for 30 to 45 minutes. Makes 8 servings.
Beat cream cheese and condensed milk until smooth. Fold in whipped topping and fold in well-drained fruit. Top with a few cherries.
Remove foil from potatoes. Slice the potatoes in half lengthwise. Scoop the inside of the potatoes into a bowl.
Brown meat in hot fat. Add remaining ingredients, except flour. Cover and simmer 2 hours. Blend flour with a small amount of cold water; add to meat. Cook until thick. Serve with rice, noodles or mashed potatoes. Serves 6 to 8.
Mix all ingredients together in a 2-quart casserole. Bake at 350° for 45 minutes, covered, Remove cover and bake approximately 45 minutes longer. Can be doubled for large crowd.
Mix in baking pan (do not sift flour). Bake at 350° until crust is brown. Serve with ice cream or Cool Whip.
Mix milk and lemon juice together; add fruit. Add Cool Whip and pour into 2 graham cracker pie shells. Ready to eat!
Combine first 5 ingredients. Place in a 9 x 13-inch pan. Sprinkle dry mix over this and sprinkle nuts over this. Pour melted oleo over all. Bake at 350° for 40 to 45 minutes. Can serve with Cool Whip, whipped cream or ice cream.
Cut chicken into bite sized pieces. Place flour in a plastic bag and season with the salt and pepper. Add chicken pieces a few at a time to coat with seasoned flour. Saute chicken in butter and olive oil until golden brown on both sides. When all th chicken is cooked, add the can of chicken broth which will thicken to make a sauce. Serve with white rice.
Bring pineapple with juice, water, and sugar to a boil. Remove from heat and add Jello. Chill until partially set. In separate bowl, beat cream cheese and gradually add milk. Combine Cool Whip with cheese mixture and fold into gelatin mixture. Chill until set.
Cream butter and sugar together, then add spices, salt and soda that was dissolved in hot water. Then beat and add eggs; alternate, adding flour, fruits and nuts until all has been added. Drop by teaspoons onto greased cookie sheets. Bake at 350° until lightly browned.
Brown meat in large skillet on medium heat; drain. Add taco seasoning. Spread each soft tortilla with 2 tablespoons beans. Place crisp taco shell over beans. Fold soft tortilla over taco shell. Fill taco shells with seasoned meat. Top with cheese, sour cream and your favorite taco fixings, such as chopped tomato, shredded lettuce and taco sauce.
Beat eggs until lemon-color, add sugar. Beat until like marshmallow. Add flour. Melt butter in milk and add. Add vanilla, salt and baking powder last. Bake at 350° for 30 minutes. After baking, remove cake. Take 1 stick butter or margarine and run over top of cake. Sprinkle with cinnamon-sugar or 10x sugar.