HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugars, margarine, oil, egg and vanilla. Beat well. Add dry ingredients and mix well. Let chill in refrigerator about 1 hour. Roll into small balls; place on ungreased cookie sheet and press with bottom of glass, dipped in sugar. Bake at 350° for 10 to 12 minutes. Watch carefully and do not overcook.
Heat oven to 350°. Cut dough into 1/4-inch slices; place into a round pizza pan or cookie sheet. Using floured fingers, press dough evenly into pan. Bake at 350° for 7 to 11 minutes, or until golden brown. Sprinkle with sugar. Let cool. Beat the cream cheese, sugar and vanilla in a bowl. Spread over cooled cookie crust. Arrange the fruit and enjoy!
Mix together ingredients, except chocolate morsels, and spread on top of dough mixture. Bake at 350° about 40 minutes or until golden brown.
Mix and sift together first 5 ingredients. Blend in bowl the remaining ingredients. Mix well. Do not beat. Bake in greased loaf pan at 350° for 1 hour.
Mix well the first 4 ingredients. Chill. Just before serving, pour in club soda and garnish with mint and cherries. Makes 10 servings.
In saucepan over high heat, heat broth to boiling. Add broccoli and carrot. When starting to boil, reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in rice, lemon juice and pepper. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. Fluff rice with fork before serving.
Combine butter and crumbs. Beat in peanut butter and sugar. Spread in 9 x 13-inch pan. Frost with melted chocolate. Chill. Cut into squares.
Slice and steam yellow summer squash. Make sauce in large bowl. Mix well. Add squash and mix. Place in casserole/baking dish. Top with crumbs; dabs of butter (optional). Bake at 350° for 30 minutes. Serves 6 to 8.
In heavy saucepan, mix 1/4 cup of the sugar, the salt and the cornstarch. Stir in milk. Put over medium heat and cook, stirring until slightly thickened. Beat egg yolks until thick, then stir in small amount of hot mixture. Stir back into saucepan and cook, stirring, until sauce bubbles up. Remove from heat. Pour into bowl. Stir in flavorings. Cool. Distribute fruits evenly in shallow 1 1/2-quart lightly buttered baking dish. Cover with cooled custard. Beat egg whites until almost stiff, then gradually add remaining sugar, beating until stiff. Spoon lightly on pudding. Sprinkle with almonds. Bake at 400° for 5 minutes or until golden brown.
Cream butter and sugar until light and fluffy. Add eggs, beating in one at a time. Mix in dry ingredients and milk. Stir in muscadine sauce and chopped pecans. Bake in preheated 325° oven for approximately 50 to 60 minutes. Use a greased and floured loaf pan or muffin tins lined with cupcake papers. Baking time may be less for muffins. Insert toothpick in center of bread; when it comes out clean, bread is done.
Deep fry Pi Mei Fun in hot oil. Drain on paper towel. Combine all ingredients in a large bowl and chill. Combine all dressing ingredients, beating in blender. Just before serving, add Pi Mei Fun and dressing.
Combine and mix all ingredients together. Serve over lettuce leaves and garnish with tomato wedges.
In large skillet, heat corn oil. Add the next 6 ingredients; saute for 4 minutes, or until vegetables are tender. Add tomatoes, beans and corn; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15 minutes. Toss with cooked and drained macaroni. Sprinkle with cheese. Makes 8 servings.
Slowly pour the grits into the boiling salted water, stirring constantly until mixed. Cook 2 1/2 to 5 minutes, stirring occasionally. When grits are cooked, add butter, cheese and eggs. Mix well. Pour into greased 1 1/2-quart baking dish and bake 30 to 40 minutes at 350°. Serves 8 to 10.
Preheat oven to 350°. Prepare yellow cake mix as directed using a greased 13 x 9 x 2 pan and bake for 10 to 35 minutes.
Mix first 5 ingredients well. Pour into greased 2-quart baking dish. Sprinkle crackers on top and put margarine over. Bake at 350° for 45 minutes.
Cream sugar and eggs until light. Add oil, followed by dry ingredients. Add rest of ingredients that have been rolled in small amount of flour. Bake in prepared tube pan at 300° or 325° until firm (approximately 1 1/2 hours).
Combine egg and oil in a shallow dish. Beat well and set aside. Combine bread crumbs and Parmesan cheese in a shallow dish. Dip turkey in egg mixture. Dredge in bread crumb mixture.
In a large skillet, saut the chicken, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese; cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.
Cut vegetables to bite size. Heat the wok (use high heat). Add the oil. Add vegetables all at the same time. Stir and turn the vegetables so that oil will coat each piece of the vegetables. Keep stirring constantly; add salt to taste. Add the water and cover the wok immediately to let the vegetables cook for about 5 minutes, until most of the water has evaporated. You need to be very careful not to let all the water evaporate. You may have to add a little more water to finish cooking.
Heat fat and strain through a cloth. Measure 2 quarts and set to cool. Mix 1 can lye into 1 quart water and stir until lye dissolves. Do not use aluminum utensils and be careful not to splash on yourself. Stir. Let cool for about 1 hour. Pour lye slowly over fat, stirring slowly until lye and fat are thoroughly blended. Add 1/2 cup household ammonia. Add 2 tablespoons Borax dissolved in 1/2 cup water. Stir until mixture is the consistency of honey.
Place half of the orange sherbet into a large punch bowl. Add remaining ingredients. Place scoops of remaining sherbet on top of punch.
Let bread dough thaw and raise. Roll to oblong shape. Spread on soft oleo and garlic powder or garlic salt. Cover with sliced pepperoni, leaving 1-inch sides. Cover meat with slices of Mozzarella and Provolone cheese. Fold in sides and roll up, starting at one end. Place on ungreased cookie sheet, crease side down. Bake at 375° until golden brown, 1/2 hour (keep watching). Serve warm. Can be reheated. Also freezes good.
Melt butter in an 8 x 12-inch dish. Mix in milk, flour and sugar. Arrange fruit on top. Do not stir. Bake at 375° for 40 minutes.
Cream together shortening, sugar, vanilla and jello. Add eggs and mix well. Add flour, baking powder and salt. Roll in small balls and place on ungreased cookie sheet. Press out using flattened bottom of glass dipped in sugar. Bake at 375° for 6 to 8 minutes. The color of jello used determines the color of cookies.
Combine dry ingredients. Add half the milk. Stir. Add beaten egg. Then rest of the milk. Heat Crisco in iron skillet or pan. Pour half of the melted Crisco into bread mixture. Pour mixture in skillet or pan and cook till brown at 400°.
Ingredients, other than bacon, should be prepared and mixed together the evening before cooking. Brown sausage and drain grease. Combine sausage with all other ingredients. Pour mixture into casserole dish, then chill overnight.
Heat oven to 350°. Grease a bread loaf pan, about 9 1/4 x 5 1/4 x 2 3/4-inch. Cream shortening and sugar until fluffy. Beat in eggs, one at a time. Add buttermilk, soda and bananas and mix to blend. Fold in flour and nuts. Pour into pan and bake about 55 minutes. Cool in pan about 10 minutes. Remove from pan and cool before slicing.
Mix sugar, vinegar and salad oil in pan and heat, but do not boil. Set aside to cool, then add vegetables, including juice. Let set for several hours.
Mix together and freeze. (This makes the largest Tupperware cake taker full.) Remove from freezer 5 hours before serving. Chop up with fork and add two 2-liter bottles of ginger ale.
Cook onion in fat until golden brown. Add meat and seasonings; brown. Add drained beans and soup. Pour in 1 1/2-quart casserole, greased. Mash potatoes. Add milk, egg and salt. Spoon in mounds over meat mixture. Bake in oven at 350°. Serves 6.
Cook vegetables, celery and onions together; drain. Mix soup, mayonnaise and water, then mix all together. Grease casserole dish. Sprinkle stuffing in bottom of pan. Mix vegetable and soup mixture together and pour into pan. Sprinkle cheese and stuffing on top. Bake in oven at 350° for 45 minutes.
Mix all ingredients together, except raisins and nuts; add these last. Pour into prepared tube pan or 3 loaf pans. Bake 1 hour at 350°.
Mix together ground chuck, cracker crumbs, eggs and onion. Shape into balls. Cover with mushroom gravy. Bake at 350° for 1/2 hour; turn meat balls and bake 1/2 hour longer.
Slice French bread lengthwise. Mix oleo, olives, Miracle Whip and onions together. Season with garlic powder. Spread equal amounts to bread halves. Bake at 350° for 15 minutes. Serve hot.
Dissolve Jell-O in 2 cups boiling water. Add strawberries and mix. Add pineapple, 1 1/2 cups cold water and bananas. Pour 1/2 in 9 x 13-inch pan. Let set. Mix cream and sugar and spread over set Jell-O. Put on nuts. Gently pour on other half of Jell-O mixture. Serves 12 to 15.
Cook meat and drain. Add cumin, salt, pepper, chili powder and garlic salt. Set aside. Melt Velveeta cheese and Ro-Tel tomatoes.
Sift together flour, salt, baking powder and cinnamon. Combine with oats and dry milk in a large mixing bowl. Mix beaten egg, oil, apple, raisins and apple juice. Add to dry ingredients and fold lightly, only until dry ingredients are moistened.
Mix together the flour, sugar, baking powder and egg until egg and flour are lumpy. Butter a 9 x 13-inch baking pan. Fill with apricots. Melt the 3/4 cup oleo or butter. Sprinkle flour mixture on top of fruit. Pour the butter or oleo over mixture. Bake at 350° for 35 to 40 minutes.
Cook all ingredients until thick and bubbly, stirring often. Add 3 tablespoons lemon juice. Pack jars with sliced apples. Fill with syrup. Process 20 minutes in hot water bath.
Cream the butter and sugar. Add the rest of the ingredients and enough flour to make a stiff dough. Roll out and cut with cookie cutters. Bake in a 350° oven for 7 to 8 minutes or until done.
Mixing ratio: 2 parts glue to 1 part starch. It needs to dry a bit before it is workable. It may not work well on a humid day. Store in an airtight container.
Follow directions on chicken bouillon package to determine how many cups of water to add per bouillon cube. Prepare bouillon and water in a large pot. Coarsely chop the vegetables and put them in the water along with the tomato sauce. Bring to a boil and let simmer for about an hour. If adding potatoes, add them in for about the last 20 minutes.
Boil sugar and milk together until it forms a soft ball in cold water. Add dates; cook until it leaves side of pan. Take off fire and add nuts and coconut. Beat until thick. Wring a cloth out	of cold water and shape candy on this in a roll. Roll up and let stand overnight or several hours.
Combine flour, brown sugar and butter. Work into fine crumbs. Reserve 1 cup of the crumbs for topping.
Drain pineapple and save syrup. Dissolve lime Jell-O in boiling water. Stir in 1/2 cup pineapple syrup. Let cool. Beat cream cheese until softened. Beat in cool Jell-O just a little at a time. Stir in drained pineapple. Chill until slightly thickened. Then fold in Cool Whip. Put in 9 x 13-inch pan and set.
In a large skillet, combine all ingredients. Cover and simmer for 15 minutes or until broccoli is tender.
Combine pudding mix and milk in a saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat and cool. Fold in 1/2 whipped topping. Sprinkle sugar over peaches. Toss gently and set aside. Place 1/2 cake in bottom of 16 ounce trifle bowl; drizzle 1/2 orange juice over cake. Top with 1/2 of peaches over cake. Cover with remaining half of pudding mixture. Repeat layers. Spread remaining whipped topping on top. Cover and chill at least 2 hours. Yield: 14 to 16 servings.
Melt margarine in 9 x 13-inch pan. Sprinkle with graham cracker crumbs. Pat into a crust. Cover with chocolate chips and coconut. Pour Eagle Brand milk over all. Bake at 350° for 30 minutes.
Insert a wooden stick into the cut end of each banana half. Place on a baking sheet. Freeze 1 hour or until bananas are firm. Meanwhile, in a shallow dish, mix cereal, coconut, peanuts and nutmeg. Brush frozen bananas with syrup, then roll in cereal mixture to coat. Wrap each pop individually in plastic wrap; return to freezer. Freeze 2 hours more or until completely frozen. Serves 4.
Preheat oven to 425°. Roll out dough for bottom half of pie and refrigerate. In large bowl, combine pears, apples, honey, nutmeg, ginger and salt. Add flour. Turn into pastry lined pie plate, mounding high in center. Dot with butter. Top with remaining pie crust; make several slits near center. Bake at 425° for 45 to 50 minutes. Great served warm with whipped cream.
Soften yeast in water. Add rest of ingredients, except for flour. Mix. Add 4 cups of flour and mix. Add more flour to make workable dough. Knead. Put in oiled bowl and cover. Let rise until doubled.
Mix eggs, vegetable oil and sugar. Stir. Add oatmeal, coconut, raisins, apples, apple juice and walnut kernels. Stir. Add flour, baking soda and salt. Sift together three times before adding to other ingredients. This provides less fat and sugar and very healthy for children. Bake at 350° as a cake or use cookie pans.
In shallow bowl, combine flour, salt and pepper. Dip chicken into the flour mixture, coating well. In 12-inch skillet, melt 1 tablespoon "I Can't Believe It's Not Butter!" spread over medium heat and cook 1/2 of the chicken, turning once, until no longer pink. Remove to serving platter and keep warm. Repeat with 1 tablespoon of the "I Can't Believe It's Not Butter!" spread and chicken.
Combine softened cream cheese, orange juice, orange rind and sugar, mixing until well blended. Add remaining ingredients; mix lightly. Chill. Serve on lettuce leaves.
Spray pan with Pam. Place pork chops in pan. Cover with potatoes and onions. Pour tomatoes over chops. Cover with foil. Cook at 350° for 90 minutes.
Preheat oven to 350°. Lightly grease a 9 x 13-inch pan. Mix all ingredients, except muffin mix, together. Add muffin mix and blend well. Pour into prepared pan and bake for 50 minutes or until lightly browned.
Bake 1 layer cake (white). Cool. Crumble the cake. Melt Marshmallow Creme and add chopped nuts and fruit. Press together in pan. Garnish the top with cherry halves. Refrigerate.
Sift dry ingredients. Add oil and eggs, one at a time. Stir in carrots and nuts. Pour into 2 greased pans. Bake 45 to 50 minutes in a 350° oven. Frost with cream cheese frosting after cooling.
Put sugar, water and salt in saucepan. As soon as it starts to boil, add pecans and cook about six minutes. Add flavoring and butter. Beat until it begins to lose the shiny appearance and immediately drop by tablespoons onto waxed paper. This is really very easy, but takes a time or two to know when to start dropping. Have waxed paper ready before beginning to make candy.
Place all ingredients except noodles in the crock-pot. Cook on High for 4 to 6 hours until the meat falls apart. Serve over noodles.
Mix all ingredients and roll into small balls. Place in greased cookie sheet. Bake at 350° for 25 minutes.
Dissolve jello in boiling water. Add cold water and mix. In the meantime, drain the fruit; reserve 1 cup liquid (to be used in frosting). Fold fruit into jello that has been chilled. Refrigerate overnight.
Mix tuna, oil from can, cheese, seasonings and 1/4 cup bread crumbs into beaten eggs. Turn into oiled 1 quart casserole and top with remaining bread crumbs, buttered. Set casserole in pan of hot water and bake in 375° oven about 35 minutes or until mixture is set. Serves 4 to 6.
Preheat oven to 350°. Use a 12 x 7 x 2-inch baking dish. Cook squash and onion in a small amount of salted boiling water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of pan. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables; cook, uncovered, 25 to 30 minutes or until heated through.
In skillet, brown bacon and onions. Add tomato soup and sugar; let simmer 15 minutes. Pour beans in 9 x 13-inch pan. Pour soup mixture over beans. Cook 1 hour at 350°.
Cream sugar and butter until light. Add eggs and beat thoroughly. Stir in pumpkin and water and blend. Sift dry ingredients together and carefully fold them into the liquid ingredients, mixing just until dry ingredients are thoroughly moistened. Add nuts.
Melt butter in heavy pot. Add paprika, nutmeg and lobster. Cut into pieces. Cook slowly for 10 minutes. Heat milk and cream. Do not boil. Add to lobster. Season to taste with salt, pepper and Worcestershire sauce. Add sherry to taste just before serving. Yields 8 to 10 servings.
Coat a 9-inch square pan with nonstick cooking spray. In a large bowl, with electric mixer, blend egg, 2/3 cup sugar, milk, applesauce and vanilla. Stir in dry ingredients. Beat at low speed 1/2 minute and at medium speed 1 minute. Fold in peaches and pour batter into prepared pan.
Combine crumbs, butter and sugar. Press into bottom and sides of 9-inch spring-form pan.
Crumble crackers and mix with melted butter. Press into bottom of 9 x 13-inch pan. Whip the egg whites. Gradually pour in sugar, making a meringue. Pour on top of cracker mixture. Bake in 350° oven about 20 minutes or until golden brown. Meringue will fall. Cool. Put lemon pie filling, then whipped topping on baked meringue. Refrigerate.
Cream cheese and milk. Add pineapple, vanilla, nuts and pudding. Fold in Cool Whip. Pour into pie shells.
Cream together butter and sugar until light and fluffy. Stir flour and pecans into butter mixture. Roll dough into small balls. Place on greased baking sheet. Bake at 300° for 45 minutes. Roll while hot in confectioners sugar. Cool. Roll again in confectioners sugar. Yields about 3 dozen puffs.
Cut wieners into 1-inch pieces. Put all ingredients into slow cooker and cook on low for several hours.
Cook the pasta according to the directions on the box. (A clove of garlic can be added for flavor.) Drain and rinse in cold water. Cook the pea pods in boiling water for about 2 minutes with the red peppers and onions. Drain. Add to the pasta. In a large bowl, combine the pasta, pea pods and crab meat. In a medium size bowl, combine the mayonnaise, yogurt, mustard and vinegar. Pour this mixture over the pasta and toss gently to coat. Cover and chill. Serve over lettuce leaves.
Combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and nuts. Do not beat. Bake at 350 degrees for 25 to 30 minutes in three 9 inch pans or 9 inch tube pan for 80 minutes at 350 degrees. Frost with vanilla frosting or serve warm or cold with Cool Whip. (I use sugar substitute in place of sugar.)
Brown ground beef and onion. Add remaining ingredients, except chow mein noodles. Bake 1 hour at 350°. Top with chow mein noodles and bake 1/2 hour longer.
Combine sugar, oleo, cornstarch, cocoa, salt and milk. Cook in	double	boiler	until it begins to thicken, stirring frequently. Then add slightly beaten egg yolks and cook until thick (or starts to boil). Remove from heat and add vanilla. Pour into baked pie shell. Beat egg whites until stiff. Add 3 tablespoons of sugar and spread this meringue over top of pie and brown in 325° oven. For larger pie (10-inch), double this recipe.
Grind ingredients in food processor. Form into patties and fry. Also can be shaped into balls and fried as meatballs, then served with gravy. A great way to use up leftover turkey!
Put soda in buttermilk. Beat sugar, eggs and molasses. Add to dry ingredients. Pour in a well oiled pan. Bake at 350°, then cut to desired sizes.
Combine celery, soup, pimentos and water chestnuts in casserole. Top with crumbs and almonds. Bake at 350° for 35 minutes. Serves 6.
Mix apples, peaches, raisins and red hots. Pour mixture into a 1 1/2-quart casserole. Mix remaining ingredients and sprinkle over top. Bake uncovered in preheated oven at 350° for 30 minutes or until brown and hot. Serves 6.
Saute mushrooms in a little butter. Dissolve beef cubes in water. Melt 1/2 stick butter and blend with flour. Add cream, salt, pepper and beef broth. Add mushrooms. Pour into a buttered casserole. Top with cheese and bread crumb mixture. Bake for 30 minutes at 350°. May be made ahead of time, but place in refrigerator and do not add the cheese and bread crumbs until ready to bake.
Cream shortening; add sugar. Add egg yolks one at a time; beat well. Add raisins, cherries, pineapple and nut meats. Sift together flour and baking powder. Add 1 cup milk and 1 cup orange juice alternately. Lastly fold in egg whites beaten stiff. Pour into prepared pan. Bake in slow oven at 275° to 300° about 2 1/2 hours.
Saute celery, onion and garlic in oil until tender. Add tomato sauce, water and seasonings; cook 10 minutes. Add ceci and cook another 5 minutes. Cook pasta, drain and add to ceci. Add grated Romano cheese to taste.
Layer bread, cheese and ham in a 9 x 13-inch baking dish. Beat eggs, milk and salt together. Pour liquid over the top. Let set in refrigerator for 12 hours. Bake 1 hour at 350°.
Chop stems and add to sausage and stuffing mix. Stuff mushroom caps with mixture. Bake until mushrooms are tender, about 15 minutes, at 350°.
In small saucepan, melt butter over low heat. Remove from heat and stir in flour, salt and pepper. Add hot milk, return to heat and cook, stirring until sauce is thick. Cover and cook over low heat for 10 minutes. Stir in 1/2 teaspoon paprika, dash cayenne, 2 egg yolks (lightly beaten with 1/4 cup cream and 2 tablespoons sherry).
Put apples, nuts and sugar together. Let stand 1 1/2 hours, stirring several times. Combine dry ingredients, then add apple mixture. Add oil, vanilla and eggs. Do not use mixer. Stir until well mixed. Pour into well-greased and floured pans (either 2 loaf pans or a small Bundt pan and a loaf pan). Bake at 350° for about 1 hour and 15 minutes (or until toothpick comes out clean).
Cream and mix well margarine and sugar. Mix flour, baking powder and soda, then add to first mixture. Add Rice Krispies and vanilla. Drop by teaspoons on ungreased cookie sheet. Bake at 375° until golden brown, about 8 to 10 minutes. Makes about 40 cookies.
Brown hamburger and drain; place into a crock-pot. Pour in the salsa dip. Dice both bars of cheese and put into the crock-pot also. When all the cheese has melted, pour over chips or serve out of the crock-pot.
Brown the ground chuck. Drain the grease off the meat and rinse with hot water. Add Prego to the ground chuck in pan. In a 9 x 13-inch pan, put 1/4 of the meat sauce mixture in bottom of pan, then a layer of uncooked lasagne noodles, then 1/4 of the meat sauce mixture, 4 ounces Mozzarella cheese and a sprinkle of Parmesan cheese, mixed with cottage cheese. Repeat noodles, meat sauce and cheese until you have 3 layers. Pour 1 cup water over outside edge. Bake at 350° for 1 hour.
Cook hamburger until browned. Combine all ingredients except soy sauce and simmer in stockpot for 1 to 2 hours. Add soy sauce to taste. (I use this instead of bouillon cubes, as it is less salty.)
Split whole pack of rolls with sharp knife. Mix all of the ingredients and spread on tops and bottoms of rolls. Layer shaved ham and plenty of Swiss cheese. Put back in aluminum pans and cut the rolls into squares. Bake 20 minutes at 350°. May be frozen.
In a medium, non-stick, saucepan prepare pudding mix according to package directions, substituting 1 1/2 c. reserved fruit juices for milk. Remove from heat and cool pudding completely. Fold into whipped topping. Add all fruit and marshmallows to pudding mixture. Chill at least 1 hour.
Mix buttermilk and soda together. Mix all ingredients together. Chill dough 2 to 3 hours or overnight. Roll out. Cut out in favorite shapes. Bake at 350° for 10 to 12 minutes.