HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. In large bowl, blend all ingredients together; mix well. On lightly floured surface, roll dough 1/8-inch thick. Cut into desired shapes. Bake 8 to 10 minutes until golden. Frost with "Jiffy" white frosting mix.
In large bowl, put persimmons, which have been pressed through a colander. Then add milk, eggs and dry ingredients. Bake in a shallow pan about 20 minutes at 325°.
Combine all ingredients. Pour into a greased 1 1/2-quart baking dish. Bake at 350° for 30 minutes or until bubbly.
Mix well together and pour into unbaked pie shell. Bake 10 minutes at 450°. Then reduce heat to 350° and bake 40 to 50 minutes longer.
Mix cheese, butter and salts together. Add in crab meat. Spread onto muffins; cut into quarters. Pour onto cookie sheet. Broil for 5 to 10 minutes in oven.
Brown beef in skillet. Add onions and green pepper. Cook until tender. Drain fat and add tomatoes and seasoning. Bring to boil. Stir in rice, cover and simmer 30 to 35 minutes.
Turn on oven to 375°. Mix together Crisco and peanut butter; slowly add granulated and brown sugar. Mix well. Add egg, milk and vanilla; mix well. Add flour and mix well. Using hands, form into small balls and roll in granulated sugar. Place on cookie sheet; bake for 8 minutes. Using a pot holder, remove cookie sheet from oven. Place Hershey's Kiss on each cookie, pressing down until cookie cracks. Put back in oven for 2 minutes. Let cookies cool before removing from pan. Enjoy.
Boil cabbage in salted water 5 to 7 minutes until just tender; drain. Combine soup, milk, cheese, salt and pepper in saucepan. Heat slowly while stirring constantly until cheese melts. Combine with cabbage. Place in greased 1 1/2 quart casserole. Sprinkle with crumbs mixed with butter. Bake 15 minutes until brown and sauce is bubbling.
Cream the cheese and sugar; set aside. Mix pretzels and butter. Press into 9 x 13-inch pan. Bake at 400° for 10 minutes. Spread cheese mix over pretzels and butter. Spread Cool Whip over cheese; cool. Dissolve jello in hot pineapple juice and add strawberries. Allow to set. Pour over the top and refrigerate overnight or several hours.
Beat mashed potatoes with sugar, milk and eggs. Add all spices and flavoring. Put in 1 1/2-quart greased casserole dish.
Cook in pot on stove; brown onion and garlic in oil until tender. Add chicken; salt each piece. Brown slightly. Add water; bring to a boil. Add tomato paste and salt. Lower to medium heat; cover with tipped lid. Simmer for 20 to 30 minutes. Stir occasionally. Serve over cooked white rice. Spoon sauce over rice with chicken.
Bring water and sugar to boil. Add jello; stir well. Add cream cheese. Mix well. Let cool. Whip the Milnot that has been chilled. Pour in jello mixture. Whip until mixed.
Do not preheat oven. Grease and flour a 10-inch tube pan. Cream butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time. Beat well after each addition. Blend in vanilla, sifted flour and salt together. Add to creamed mixture, alternating with heavy cream, beginning and ending with flour. Spoon batter into prepared pan. Place in cold oven. Turn oven to 325°. Bake 1 hour and 15 minutes or until toothpick comes out clean. Cool in pan 10 minutes.
Remove flavor packet from soup mix and reserve for another use. Break noodles into 1/2-inch pieces. Melt butter in a pan in a 350° oven; add noodles and nuts. Stir occasionally until lightly browned. Whisk together olive oil and next 4 ingredients in a large bowl. Add nut mixture, broccoli, lettuce and green onions, tossing to coat.
Wash chicken. Bake at 400° for 30 minutes. Brush on 1/2 bottle barbecue sauce. Bake 30 to 40 minutes longer at 350°.
Combine all ingredients except the beef and then rub the mixture very gently into the beef. Barbecue on a grill, broil, or sear (sizzle) in a hot, ungreased skillet.
Preheat oven to 350°. Beat eggs until fluffy. Add oil, sugars, vanilla and salt. Dissolve the baking soda in boiling water and add to mixture. Combine flour and oats. Gradually add to oil mixture. Mix until smooth. Add raisins and nuts. Drop from spoon onto nonstick cookie sheet. Bake 10 to 12 minutes. Remove from pan at once to cooling rack. Yields 6 dozen.
Cook onion, garlic and green pepper in fat until soft. Put to one side of skillet. Add meat, stir until brown and crumbly; add vegetables and seasonings. Simmer 1/2 hour, stir occasionally. Serves 6 to 8.
Beat egg. Add sugar, water and cornstarch. Cook over low to medium heat until thickened. Add onion, salt and pepper to taste. Add mustard after the sauce is cooked and cooled. Add celery, pickle and other diced vegetables as desired. Pour over cooked, diced potatoes. I sometimes add crumbled, crisp, cooked bacon. Sprinkle with celery seed. Garnish with celery leaves. This keeps well for picnics since there is no mayonnaise in it.
Boil sweet potato whole for 40-50 min. Remove skin. In a bowl, add potato and butter, mix well with mixer. Add remaining ingredients and whip. Bake at 350° for 55-60 min. or until knife comes out clean.
In large skillet, brown ground meat with onion. Add chilies, tomato sauce and cream. Simmer 10 minutes. Take package of 12 corn tortillas; stack and cut into thin strips. Heat oil in large frying pan. Saute the strips, turning often. Lightly grease a 2-quart casserole and place half of the strips in it. Cover with half of the meat sauce. Sprinkle with 1 1/2 cups shredded cheese. Layer rest of strips, then meat sauce and top with another 1 1/2 cups cheese. Bake at 350° about 25 minutes. Serves 6.
Add enough cold water to moisten it well. Spoon this into the boiling broth. Cook until thick (but not too thick). Add paprika, chili powder, cumin seed, salt and pepper. Cover baking dish with mush, then add meat mixture. Cover top with mush. Bake at 400° for 30 minutes.
Soften gelatin in 1/4 cup eggnog. Heat the remaining 1 1/2 cups eggnog in saucepan.
Cook rice per box instructions. Cook onions in butter in large skillet until limp, but not browned. Combine all ingredients into greased 2-quart casserole. Bake at 350° for 1 hour. Servings: 8 to 10.
Mash strawberries to a mush. Combine with other ingredients and mix in gallon jug. Add enough water to make a full gallon. Freeze to an icy mush, shaking jug often.
Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in vanilla; add flour to creamed mixture and blend well. Stir in oats and nutmeats. Shape dough to form 1-inch balls. Place on ungreased cookie sheets. Bake in preheated oven, 325°, for 20 to 25 minutes. While warm, sift confectioners sugar over cookies.
Beat sugar, butter and eggs, then add flour, buttermilk, pineapple and all other ingredients. Put into 3 small loaf pans or 2 large loaf pans. Bake at 325° for 40 to 60 minutes.
Soften gelatin in cold water. Add boiling water and stir in sugar until dissolved. Add pineapple, including the juice, and the juice from one lemon. Let mixture congeal slightly. Add Dream Whip that has been prepared according to directions; fold into gelatin mixture.
Place ingredients in deep casserole in order listed. Put aluminum foil over dish and then place cover on tightly. Cook for 3 hours at 350°. Serve over noodles. Serves 6 to 8.
Remove all shells from crab and set aside. In saucepan, melt 1 tablespoon margarine over medium heat. Mix in flour and blend. Slowly add milk and stir until mixture comes to a boil and thickens. Add onion, Worcestershire sauce and bread crumbs or cubes. Remove from heat and cool. Fold in mayonnaise, lemon, salt and pepper. In another pan melt the other 2 tablespoons margarine until lightly browned. Remove from heat. Add crabmeat, tossing lightly. Combine crab with mixture. Spoon into individual shells or greased baking casserole. Sprinkle with paprika and then bake in hot oven at 450° for 10 to 15 minutes until it is hot, bubbly and lightly browned on top.
Drain peas. Combine all ingredients and refrigerate overnight. Keep in a closed container. Serve as a relish or dip.
Place margarine in a 2-cup measure. Microwave uncovered on High until melted, 30 to 40 seconds. Mix in milk, egg, sugar and vanilla with fork. Stir in bread cubes. Spoon into two 10 ounce custard cups. Sprinkle with cinnamon. Microwave uncovered on Medium 50% for 8 minutes or until set. Serve with dab of Cool Whip or cream. This recipe can be doubled.
Mix well together. Bake at 400° for 15 minutes. Makes 12 to 14 muffins.
Roll chicken in dinner rolls and place in 9 x 9 inch casserole dish. Mix soup, milk & cheese; heat and stir until smooth. Pour over chicken rolls; sprinkle with cheese. Bake for 35 minutes in a 350° oven.
Cook cranberries following directions on bag. Drain. Mix jello using liquid from pineapple and water. Add pineapple and nuts to jello; put in refrigerator until slightly thick. Add cranberries and pour into square dish. Sprinkle a few nuts on top and store in refrigerator.
Cook vegetables as directed. Prepare dressing according to directions. Add soup, sour cream and onion. Pat 1/2 of dressing into greased 9 x 13-inch pan. Spread vegetable mixture over this and top with remaining dressing. Bake at 375° for 30 minutes.
Toast the oats in a shallow baking pan for 3 to 4 minutes. Add coconut and toast an additional 2 minutes. Microwave butter in a large glass dish for 30 seconds on High or until melted. Add peanut butter and honey and microwave for 60 to 90 seconds on High. Add toasted oats, coconut, peanuts and egg in that order. Mix well. Microwave for 6 to 8 minutes, turning the pan a quarter turn every 2 minutes. Cool. Cut into bars. Yield: 12 bars.
Mix well. Shape into a ball. Chill 1 hour or more. Roll in pecan pieces. Top with a cherry.
Beat egg yolks, water and 3/4 cup sugar. Beat until thick; add vanilla, flour and baking powder. Mix well.
Combine all ingredients and pour in unbaked pie shell. Bake at 400° for 10 minutes and then at 350° for 45 minutes.
Recipe may also be made individually in glass stem ware. Use individual stem war (glass for best effect).
Measure warm water and 2 tablespoons sugar into large bowl. Sprinkle in yeast. Stir until dissolved. Add 1 1/2 cups flour. Beat until smooth. Cover; let rise in warm place until light and spongy, about 30 minutes. Scald milk; stir in remaining 2 tablespoons sugar, salt and oleo. Cool to lukewarm. Stir. Add and stir in lukewarm milk mixture and enough remaining flour to form a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk, about 30 minutes. Punch down. Divide in half. Shape into loaves. Place in two greased bread pans. Cover; let rise in warm place until double. Bake in hot oven (400°) about 30 minutes. Remove from pans and cool.
Preheat the oven to 325 degrees. Combine the cherries and 1 cup sugar in a medium size bowl and stir to mix. Melt the butter or margarine in a 2 to 3 quart baking dish. Combine the remaining 1 cup sugar with the flour and milk. Beat well. Pour over the melted butter. Then pour the cherry mixture over the batter. Bake for 45 to 55 minutes or until top is delicately browned. As cobbler bakes the batter rises to the top. If you like a cobbler with less juice, you can drain the cherries before combining them with the sugar.
Melt butter; cook onion and garlic over medium heat for 5 minutes. Add mushrooms, thyme, salt, pepper, tomatoes and wine. Place fish in center of liquid to a boil. Sprinkle with parsley; cover tightly and simmer 20 minutes. Uncover and break fish into small pieces with fork. Mix soft butter and flour to a smooth paste and stir into liquid, bit by bit, cook, stirring 3 minutes longer and serve. Enjoy!
Mix ingredients. Roll into 2 cheese balls or one large ball. Roll in reserved pecans.
Brown beef and drain. Cook onion in shortening until tender and drain. Add to beef. Add soup and seasonings. Cook for 5 minutes, stirring occasionally. Serve on buns.
Add oil to applesauce and egg. Add sweetener. Sift flour, baking powder, baking soda, cocoa, salt, cinnamon, nutmeg and cloves. Add lemon rind, raisins, dates and nuts to dry ingredients. Then add to applesauce mixture. (It will be thick.) Pour mixture into greased loaf pan. Bake at 325° for 1 hour.
Dissolve gelatin in boiling water. Stir in pineapple and sugar. Cool until it begins to thicken. Fold in remaining ingredients. Chill until firm in a 9-inch square dish.
In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla, then add eggs; beat well. Combine flour, baking powder and baking soda; add, alternating with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch tube pan. In a small bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of sugar mixture over batter in pan. Repeat layers two more times. Bake at 350° for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to wire rack to cool. Yields 16 to 20 servings.
Clean and peel shrimp. In skillet saute shrimp in the butter. Cook Rice-A-Roni as directed on package. Add onion to the sauteed shrimp. Add Rice-A-Roni and let simmer over a low heat for 5 minutes.
Put chopped dates in bowl and add soda and boiling water. Add other ingredients in order listed. Bake in oblong greased pan at 350° until brown, approximately 20 to 30 minutes. Serve in big bowl when cold. Put layer of pudding cut in small pieces in dish first, then a layer of whipped cream, then bananas, then pudding until the top of the bowl is reached.
Make jello but only use 1 cup of boiling water to dissolve the gelatin. Then add 1 cup of cold water and stir well. Chill in refrigerator until almost set. Use a mixer to beat until foamy. Fold in Cool Whip. Stir in strawberries. Serves approximately 8.
Heat oven to 350°. Blend eggs, 1/3 cup caramel, salt and water; gradually stir in milk. Place 1 teaspoon caramel topping in each of 6 to 8 custard cups; pour custard over topping. Place cups in baking pan; pour hot water into pan within 1/2 inch of tops of cups. Bake 45 minutes. Remove cups from water; chill at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes.
Prepare cake mix according to package directions; bake and cool as directed. Stir sugar and cornstarch in a small saucepan to mix well, using wire whisk. Whisk orange juice gradually into mixture until smooth; stir in grated orange peel. Cook 3 to 5 minutes over medium heat, whisking constantly until thick; remove from heat. Pour mixture into small bowl. Whisk 1 to 2 minutes longer, until slightly cooled. Refrigerate, covered, for 45 minutes, until very cold. Beat cold orange mixture until light and fluffy, using whisk; fold in whipped topping. Swirl orange cream over top and sides of cake. Arrange as many sliced strawberries as desired in cream on top of cake; scatter slices of orange peel over berries, if desired. Serve cake accompanied by any remaining berries.
Cook macaroni according to package directions; drain. Brown hot dogs and onion in a frypan. Stir in soup, cheese and water. Simmer on low heat, stirring constantly, until cheese is melted. Add macaroni and cook until thoroughly heated.
Bring raisins and water to a boil. Add oil. Cool. Add sugar and beaten egg. Mix flour, soda, cinnamon, nutmeg and cloves. Add to first mixture. Bake in greased and floured 9 x 13-inch pan at 375° for 20 minutes or until tested with toothpick. Frost with thin confectioners sugar frosting.
Mix all ingredients in 3 1/2 to 6-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
In large bowl, beat egg yolks until thick and lemon colored; set aside. In medium saucepan melt chocolate over low heat. Stir in powdered sugar, salt, water and vanilla; cool slightly. Slowly stir chocolate mixture into egg yolks. In large bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture. Place 24 ladyfinger halves around sides of ungreased 10-inch spring-form pan; place 12 ladyfinger halves in bottom of pan. Pour 1/2 chocolate mixture over ladyfingers. Carefully top with 1/2 whipped cream. Repeat with remaining ladyfinger halves, chocolate mixture and whipped cream. Garnish top with chocolate curls. Refrigerate at least 1 hour before serving.
Sift flour once and measure. Add baking powder and salt; sift again. Cut in shortening. Add milk and stir until soft dough is formed. Turn out on floured board and knead 30 seconds. Roll 1/8 inch thick. Cut in 6 squares and enclose small apple. Place apple on square; fill cavity with sugar and cinnamon. Dot with butter. Moisten edges of dough and bring up over apple. Place in greased pan. Pour brown sugar, nutmeg, butter and water in pan; bake 15 minutes at 450°. Decrease heat to 350° and bake 25 minutes more.
Grease 13 x 9-inch pan. Place bread cubes on bottom. Layer cheese, onion, pepper and mushrooms on bread. Combine the rest of ingredients (except bacon). Cover. Refrigerate overnight. Remove cover. Bake at 350° for 50 to 60 minutes. Let stand 5 minutes before serving. Serves 12.
Preheat oven to 350°. Melt butter. Pour over sugar and flour. Blend well. Beat in one egg at a time. When blended well, add buttermilk and vanilla. Beat well and pour into 2 (9-inch) deep dish pie shells. Bake 1 hour.
Dissolve lemon gelatin in water; cool slightly. Beat with an egg beater until light. Add cream; beat. add cottage cheese. Pour into round mold; allow to set until quite firm. Dissolve lime gelatin in water and pineapple juice; cool. Add pineapple, olives and nuts. Pour on top of first mold. Allow to set until firm. Unmold on salad plate; cut like cake. Turn onto a cookie sheet and then onto a serving dish so the green layer will be on top.
Grate cheese; add softened cream cheese and mix well with lemon juice, worcestershire sauce, and onion. Form into one large or two small balls. Roll in chopped nuts. Refrigerate These can be frozen and served later.
Cream margarine; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 7 ingredients; add to creamed mixture alternately with pumpkin. Stir in vanilla and pecans. Spoon into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack and cool completely.
Mix the cream cheese, sour cream and taco seasoning; spread into a 9 x 13-inch pan. Cover top with salsa. Layer remaining ingredients. Use chips to dip.
Mix eggs, butter, milk, Bisquick, salt and pepper in the blender. Pour into a greased pie plate.
Cook bacon skins in oven until grease comes off. Do not bake skins until they become cracklings, just until some of the grease comes off. Pour skins and grease in pot with green beans and green beans juice (no water). Add salt to taste. Cook on very low heat for 1 hour longer if you like. The longer and the lower they cook, the better they will taste.
Brown sausage thoroughly. Add 1 bottle dressing; simmer 20 minutes. Throw out juice. Add other bottle of dressing, peppers, onions and tomatoes and simmer for 30 minutes or until peppers are tender. Serve on Italian bread rolls.
Mix pudding mix with milk. Beat until thick. Place in large bowl your vanilla wafers and pour pudding mix over wafers. Slice 2 bananas in layers. Sprinkle a few peanuts in. Top with Cool Whip. Slice 2 more bananas on top Cool Whip. Sprinkle with peanuts.
Cream butter and sugar. Add eggs, then flour. Mix well. Fold in remaining ingredients (batter will be very stiff). Drop on greased baking sheet. Cook about 10 minutes in 350° oven.
Mix. Spread on crust. Chop fine broccoli, cauliflower, carrots and green pepper and spread on filling. Refrigerate.
Mix flour and shortening until crumbly. Add remaining ingredients; mix well. Divide into 1 pound butter cups and freeze until ready to use.	Makes 5 crusts.
Preheat oven to 375°. Mix all ingredients together except 1/4 c. of catsup & bacon strips. Shape meat mixture into a 12 x 8 or 12 x 12 pan. Top with remaining 1/4 cup of catsup & bacon strips. Bake for 1 hour - 1 1/4 hours, or until center is no longer pink.
Form into small balls in your hands, then press out on cookie sheet with fork. Bake at 400° for 10 minutes. Watch closely.
Cut cheese into cubes. Place in microwave until melted. Place sausage, Bisquick and cheese in large mixing bowl; mix well. Shape into small balls; place on cookie sheet. Bake in preheated 350° oven for 15 minutes.
Cut biscuits in quarters; set aside. Combine all ingredients. Heat to boiling; stir in cut biscuits. Pour into a greased Bundt pan. Bake at 375° for 15 to 20 minutes. Turn over on serving plate.
Cream margarine and sugar; add eggs. Beat well. Add flour alternately with milk and flavorings. Beat for 1 minute at high speed. Pour batter into greased and floured angel food pan. Bake at 300° for 2 hours. Cool in pan; do not invert. Yields 20 servings.
Cream together eggs and shortening. Add sour cream, sugar, soda and vanilla to creamed mixture. Mix and add baking powder, flour, nutmeg and salt. Chill 1 hour. Roll out and cut with cookie cutters. Bake at 350° for 8 to 10 minutes. Use Butter Cream Frosting.
Brown beef and onion; drain fat. Add salt and pepper. Place cabbage in buttered dish. Top with ground beef mixture and spoon soup over top. Bake 1 hour at 350°.
Preheat oven to 300°. Remove crust from bread and slice bread into strips. Melt margarine in a saucepan. Coat bread lightly in melted margarine and then in sesame seed. Bake until crisp, about 45 minutes. Serve warm.
Mix sugar and cornstarch. Add chocolate and salt. Pour in water. Cook until thick enough to spread. Remove from heat. Add butter and vanilla. Spread on cake while hot.
Cut up meat into 1/2-inch cubes; add 1 cup broth and 1/4 cup water. Bring to a boil with bouillon cubes, diced celery and onion. Add onion and garlic powder; boil 1/2 hour. Turn down to simmer; add 1-inch chunks of carrot and potato. Simmer 2 hours or until tender.
Sift together the dry ingredients. Add shortening. Cut into dry mixture until mealy. Add water (use more if softer dough is desired). Mix well. Let rest 10 minutes. Roll out on floured board and cut. Serves 50.
Combine dry ingredients. Cut shortening into dry ingredients as for pie crust. Mix egg, milk and vanilla and add to dry mixture. Pat mixture into ungreased 9 x 13-inch pan, saving 1/3 of mixture. Pour fruit filling over the mixture in pan and crumble remaining 1/3 mixture over the fruit. Bake at 350° for 25 to 30 minutes.
Mix ingredients in order. Pour into 2 lightly greased loaf pans. Bake 1 hour or more at 350°. Test with straw. Cool in pans for 20 minutes.
Mix and pour into muffin tins. Bake at 400° for 10 to 12 minutes.
Arrange carrots and onion in casserole in alternate layers. Combine the remaining ingredients and heat 3 minutes. Pour over carrots and onions. Let stand in refrigerator 24 hours. Keeps indefinitely.
Combine all ingredients in a large bowl and mix thoroughly. Roll in balls and place on cookie sheet. Bake at 375° for 8 to 10 minutes.
Spray 9 x 13-inch glass dish with nonstick cooking spray. Cut biscuits into fourths. Put in large mixing bowl. Add 3/4 can of pizza sauce and mix together. Shred cheese and add 3/4 of it to biscuits and sauce combo. Mix well together. If you would like, add cooked sausage, mushrooms, green pepper, onions, etc., at this time. Place mixture in a 9 x 13-inch glass pan; spread over whole pan. Put 1/4 can sauce on top. Spread evenly. Sprinkle with rest of cheese on top. Bake at 350° for 35 to 40 minutes.
Brown beef and onion. Drain. Add to all other ingredients in a Dutch oven pot. Simmer two hours.
Beat the egg yolks and whites separately. Mix together the salmon, sour cream, corn flakes and egg yolks, then add beaten egg whites. Shape loaf in a greased pan. Bake 45 to 50 minutes at 350°.
Cut thin slices from stem end of pepper. Remove seeds. Parboil in 1 cup boiling water with 1 1/2 teaspoons of salt, about 5 or 6 minutes. Drain. Brown beef in bacon drippings or shortening. Simmer tomatoes, juice and onion until onion is tender, about 5 minutes. Stir occasionally.