HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream Crisco, sugar, brown sugar, vanilla and egg; beat well by hand, not mixer. Combine flour, baking soda and salt, beating into creamed mixture. Stir in chips, coconut and nuts. Drop by teaspoonfuls or make small balls onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes, or until lightly browned. Cool slightly; remove from cookie sheet. Makes 5 dozen cookies.
Whip softened cream cheese and sugar well.	Fold in whipped cream and add pineapple (well drained).	Spoon into pie shell. Chill thoroughly about 2 hours or until filling is set. Garnish with pineapple chunks or ring.
Put the oleo, white sugar and brown sugar in a large mixing bowl and cream well. Beat in the eggs and then mix in the vanilla, white syrup and soda. Beat in the chunky peanut butter. Add the oatmeal and Rice Krispies and mix. Then stir in the M&M's and chocolate chips. Drop on cookie sheet; flatten slightly. Bake for 12 minutes at 350°.
Place chicken breasts between 2 pieces of wax paper. Pound to 1/4-inch. Sprinkle with salt and pepper. Place a slice of ham and a slice of cheese on 1/2 of chicken breast. Fold over the other 1/2 of chicken breast. Pinch and pound edges to seal. Dip in flour, then egg, then crumbs. Place cutlets on wax paper and refrigerate for 1 hour. Heat oil and butter. Saute cutlets, turning frequently, for 10 minutes, until cheese melts.
Have all boxes opened and ready to dash in before you start mixing. Roll crackers into meal effect with rolling pin.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in 2 tablespoons warm water. Add yeast mixture and milk to dry ingredients. Mix well. Brush top with melted butter. Refrigerate until ready to use. Shape as for biscuits. Let rise (about 45 minutes). Bake at 400° for 12 to 15 minutes.
Cook meat and minced onion in shortening until meat loses it's redness. Drain off fat. Add to meat and onion mixture the mushroom soup, cream of chicken soup, water and Worcestershire sauce. Pour the mixture into casserole dish and bake 5 minutes at 350°. Remove and sprinkle can of noodles on top. Bake in oven 10 minutes longer.
Cook first 4 ingredients over medium heat for 15 minutes. Add beef broth; cook 15 minutes more. Add salt, pepper, parsley and marjoram. Put in blender and puree. Serve.
Heat last 4 ingredients until sugar is dissolved. Pour over cukes and onion mixture; let stand overnight at room temperature. The next day put in containers and store in refrigerator.
Dissolve all dry ingredients in water. Add juice. Add water to make one gallon. Freeze in containers to serve. Let sit for about 4 hours. Add ginger ale (if wanted).
Put all ingredients in crock-pot and turn on low. Cook for 4 hours. Before serving, add 1 cup grated cheese and allow to melt. Could put ham in earlier if you want to.
Cut up the potatoes, celery, carrots and onion in desired proportions. Place in casserole or crock-pot in layers. Brown ground beef and add. Cover with tomato soup and 1 can water. Place bacon on top, if desired. Bake at 375° for 1 1/2 to 2 hours, covered. If in crock-pot, 4 to 6 hours.
Mix flour, salt, soda, baking powder and sugar. Stir in eggs and oil. Add spices and then buttermilk. Add prunes. Mix well. Pour in pan that is well-greased and floured. Bake at 425° for 40 to 45 minutes.
Mix all ingredients and pour over chicken. Bake at 350° for 25 minutes. Great served over white rice.
Combine first 6 ingredients and mix well. Add margarine and mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining mixture onto bottom of greased 9 x 13-inch cake pan; bake in 375° oven for 12 minutes.
Separate the eggs. Beat yolks well, then gradually add 1/2 cup of the sugar while still beating. In a separate bowl, beat egg whites to soft peaks, then gradually add 1/4 cup sugar while still beating. Fold the egg mixtures together.
Cook beans half the time directed on the package; drain. Reserve 1/4 cup of the broth. Place bacon in the broth. Top with beans and cook at low heat until beans are almost tender. Add celery, onions and salt and cook 5 minutes more. Stir in sour cream. Cook until hot, but do not boil.
Trim off the stem end of the eggplants. Cut in half (lengthwise), leaving a 4-inch thick shell; scoop out and reserve the flesh. Bring a pan of salted water to boil; add the eggplant shells. Reduce heat and cook 5 minutes. Lift out carefully with a slotted spoon and drain eggplant shells upside down. Preheat oven to 350°. Chop reserved eggplant flesh. Melt butter in a skillet; add onion and saute for 5 minutes until soft and lightly colored. Add the chopped eggplant; cook and stir 5 minutes. Remove from heat; mix in ham, tomato, crumbs, parsley, 1/2 of cheese and season to taste. Mix in half broth to moisten. Arrange plant shells in single layer. Spoon filling in shells. Sprinkle cheese. Bake 25 to 30 minutes, until cheese has melted.
Melt margarine in large Dutch oven over medium-high heat. Add onion and garlic. Cook and stir 1 to 2 minutes or until tender. Add carrots and celery. Cook 7 to 9 minutes or until tender, stirring frequently. Stir in tomatoes, broth, rice, tomato paste, Worcestershire sauce, pepper, thyme and hot pepper sauce. Reduce heat to low; cook about 30 minutes, stirring frequently. Remove from heat and let cool about 10 minutes. In food processor or blender, process soup in small batches until smooth. Return soup to Dutch oven; simmer 3 to 5 minutes or until heated through. Garnish as desired.
Mix everything together well except the chocolate chips. Press into a 9 x 13-inch pan. Melt chocolate chips in a double boiler and spread over the top. Makes 2 dozen bars.
Mix in saucepan. Melt together. Pour into greased jelly roll pan. Bake at 350° for 20 minutes or until lightly browned. Remove from oven. Put squares of one large Hershey bar on top of warm base and spread when melted.
Quarter each biscuit and place in a plastic bag. Mix 1 cup sugar and 1 tablespoon cinnamon. Put into bag and shake to coat. Spray Bundt pan with nonstick cooking spray and place biscuits into Bundt pan.
Heat oven to 375°. Remove dough from can. Do not unroll dough. Cut roll of dough into 8 slices; place slices on ungreased cookie sheet.
This bread requires double knead cycle. Turn machine off after first knead cycle is complete. Reset to regular bake cycle.
Mix ground beef as you would for meat loaf. Saute in a little oil in a heavy skillet; pour off fat. Combine sauce with ground beef; simmer until thickened. Boil shells as directed on package (add a little oil to prevent sticking); drain. Spread a layer of beef on bottom of 9 x 13-inch pan. Add a layer of shells. Continue; end with beef mixture. Sprinkle with cheese. Bake at 350° until cheese melts and is lightly browned.
Remove giblets from hens; reserve for other uses. Rinse hens with cold water and pat dry. Split each hen lengthwise, using an electric knife. Place hens, cavity side up, in a large shallow dish. Combine next 7 ingredients; pour over hens. Cover and marinate in refrigerator 8 hours or overnight.
Mix 2 cups Bisquick and water to make soft dough. Pat into 10-inch pie pan. Beat cottage cheese, egg, sugar and vanilla. Pour into crust. Bake at 350° for 20 minutes. Combine oatmeal, Bisquick, brown sugar, butter and cinnamon; sprinkle over pie and return to oven for 10 minutes more.
Combine first 6 ingredients and place in vanilla wafer or graham cracker crust. Chill overnight.
Arrange fish in a single layer in shallow baking pan. In small saucepan, combine lemon juice, butter, onion, dry mustard, salt and pepper. Heat, stirring until blended. Pour sauce over fish. Preheat broiler. Broil fish slowly, about 4 inches from flame, basting 2 or 3 times with sauce until fish is browned and will flake when tested with fork. Sprinkle with paprika after final basting. The liquid keeps fish moist and tender while it broils to a golden crust.
Place chicken in a large baking dish. Season with salt and pepper. Pour soup over chicken and bake at 350° for about 2 1/2 hours. Serve with rice or dressing.
Cut up the fryer. Flour heavily and place in casserole or Dutch oven. Cut up the oleo or butter over chicken; cover with water. Place in oven at 350° for 1 to 1 1/2 hours. When about half done, squeeze juice of a lemon over the chicken. Continue baking until done.
Saut onion and mushrooms in 1/4 stick of butter. Add meat to warm. Cook noodles in a large pot till they are al dente (cooked but slightly firm). Drain pasta. Melt rest of butter in large pot. Remove from heat, add noodles and toss to coat in butter. Add whipping cream, dry dressing mix and parmesan cheese. Stir until cheese is almost completely melted. Add rest of ingredients and gently toss.
Peel eggplant; cut into 1/8-inch lengthwise, slicing 1/2-inch thick. Sprinkle with salt; drain in colander 30 minutes. Press out as much moisture as possible; dry on paper towels. Set aside.
Heat oven to 350°. Mix all ingredients, except gravy, and spread on rolls. Wrap rolls and press edges together. Brush lightly with melted butter. Bake until golden brown. (Can microwave for 5 to 10 minutes on High.) Mix gravy per package directions and pour over hot rolls to serve. Can freeze rolls.
Preheat oven to 400°. Place mixture in greased pan. Bake in oven for 30 minutes. Take out of oven and sprinkle cheese over top of food.
Cut bread down center and spread with butter and return to foil package and heat in oven until warm. Take out and spread the sauce on both sides of bread. Put under broiler until brown. Slice in pieces.
In saucepan, combine sugar, flour, cocoa and salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Stir some of hot mixture into egg yolks, then immediately add to hot mixture in pan. Cook until thick. Remove from stove and beat in butter, vanilla and marshmallows. Put in cooked crust. Top with meringue.
Arrange cooked broccoli in a 9 x 13-inch pan. Cut boned chicken into large bite size pieces and place over broccoli. Mix soup, mayonnaise, lemon juice and sherry together. Pour over broccoli and chicken. Sprinkle on cheese, then bread crumbs and drizzle melted butter over the top. Bake, covered, at 350° for about 1 hour, until bubbly and very hot. Serve over rice or noodles. Serves at least 6.
In a 6 gallon container, combine water, sugar, Kool-Aid, orange juice, lemonade, pineapple juice and apricot nectar. Mix well. Just before serving, pour 1/3 punch mix into punch bowl and add 1 bottle ginger ale. Repeat amount of punch and ginger ale as needed. Should serve 100.
Cut squash into pieces and cook in a small amount of water until tender. Drain thoroughly and mash. Add	all remaining ingredients; mix well and bake in	a casserole dish for 30 minutes at 400°.
Spray 9 x 13 pan with nonstick spray. Lay croissants flat in pan. Sprinkle browned sausage on top. Next, sprinkle cheese. Then pour eggs on top of cheese. Bake at 350° for 40 minutes.
Fry beef and onion together; drain fat. Add remaining ingredients, including liquid from beans and corn. Simmer 30 to 45 minutes. Serve topped with Fritos, Cheddar cheese or sour cream.
Boil the vinegar, turmeric, mustard seed, celery seed, salt and sugar together. Pour over the cabbage, onion and peppers. Cool. Put in a crock or jar. Put in refrigerator or other cool place. Lasts indefinitely.
Finely chop enough conch to make 1 cup. Sift together the flour, baking powder and salt. Add remaining ingredients, including conch. Blend thoroughly. Heat oil in deep fryer to 375°. Drop batter by tablespoons into hot oil, turning once. Makes about 24 fritters.
Place corn with husks on, in oven directly on oven rack. Bake 30 minutes at 350°. Either husk before serving or let each person do their own.
To make sugar syrup, combine 3 cups of sugar and 3 cups of water in saucepan. Stir over heat until sugar is dissolved. Bring to boiling point. Let boil without stirring about 7 minutes. Cool.
Bake pie shell; cool. Bring to a boil Jell-O, sugar, flour, water and oleo; let cool. Cut fresh peaches and add to Jell-O.
Combine sugar, milk, cocoa and butter in saucepan. After mixture comes to a full boil, cook for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop on wax paper by teaspoonfuls.
Mix thoroughly 1/2 cup soup, tuna, cornmeal, egg and onion. Shape into 6 patties. In skillet, brown patties in butter. Remove. Stir remaining soup and milk into drippings. Add patties. Heat. Stir occasionally. Garnish with chopped parsley, if desired. Makes 6 servings. M'm! M'm! good!
Season pork chops to taste. Layer potatoes and pork chops in crock-pot. Pour soup on top (no need to add water). Stir slightly. Cook on low heat 6 to 7 hours.
Melt butter. Stir in flour until well blended. Cook and stir in milk slowly; season with salt. Cook sauce until smooth and boiling. Remove from heat. Add cheese, a little at a time. Be careful; it may curdle. Stir constantly. When cheese is melted, add pepper, pimento and olives. Grease a 1-quart casserole and fill with alternate layers of potatoes and cheese sauce. Bake for 1 1/2 to 2 hours at 350°.
Mix well. Bake at 350° for 6 to 7 minutes on ungreased cookie sheet. Let cool before removing.
Use any of the following as a dip: sour cream (I like sour cream the best!), Pancho's hot dip, cheese dip or salad dressing.
Mix and bake in 350° oven for 45 minutes or until cheese bubbles.
Mix egg, milk, oil and honey. Blend flour, baking powder and salt. Add raisins and nuts. Bake at 375° for 20 minutes.
Preheat oven to 450°. Combine biscuit mix, chili powder and onion powder. Add sour cream and cheese. Mix until moistened. Knead to form smooth dough, about 10 times on lightly floured board. Roll dough to 1/2-inch thickness. Cut with 2-inch biscuit cutter dipped in flour. Place on ungreased baking sheet and bake until golden brown, 12 to 15 minutes.
Make a syrup of sugar and water. Add lemon juice, rind and bag of spice after cooling syrup slightly. Make a tea infusion (1 teaspoon tea to 1 cup freshly boiled water). Strain and combine. Add water to make 4 quarts.
In a heavy 6-quart flame-proof casserole or soup pot, bring the beef, bones and water to a boil over high heat, skimming off the foam and scum as they rise to the surface. Reduce the heat to the lowest point. Add the onion pierced with cloves, bay leaf, salt and a few grindings of pepper and simmer, partially covered, for 1 1/2 hours, skimming whenever needed. Then remove the onion and bay leaf. Discard and transfer the bones to a plate. With a small spoon or the tip of a knife, scoop out the marrow from the bones. Add it to the soup and discard the bones. Add the celery root, carrots, parsnips, leeks and potatoes and simmer, undisturbed, for 30 minutes or until the vegetables and meat are tender. Stir the Tiny Dumplings into the simmering soup and cook for 1 or 2 minutes longer to heat through. Add the parsley; taste for seasoning and serve either from a large heated tureen or in individual soup bowls.
Melt butter in boiler, then add your sugar, cocoa, milk and peanut butter. When this mixture comes to a rolling boil for 3 minutes, remove from stove and add oatmeal. Spoon out on wax paper. Ready in minutes!
Cream together nuts, cheese and butter; stir in flour, salt and pepper. Roll and cut. Bake at 325° until done. Can add Rice Krispies instead of nuts if desired.
Dissolve yeast in 1/4 cup of lukewarm water. Melt margarine and cool. Sift flour, sugar and salt. Combine all ingredients and form a dough. Cover bowl and refrigerate for 3 hours (don't refrigerate longer). Divide into 8 parts. Roll each out in sugar and cinnamon. Cut each part into 8 triangle shapes; spread each with filling (jelly, nuts, etc.) and roll up. Bake at 350° on an ungreased cookie sheet for about 15 minutes.
Preheat oven to 350°. Combine flour, baking powder and salt; set aside. Combine sugar, salad oil, eggs and vanilla, stirring well. Add flour mixture to sugar mixture, stirring until smooth. Stir in pecans. Add coconut, if desired, stirring well. Spread batter evenly in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Yield: 35 (1 1/2-inch) squares.
Cover bottom of pan with rice. Cover rice with 1 cup of cream of mushroom soup and 1 1/2 cups of water. Lay chicken breasts on top of rice and soup; then pour the second can of cream of mushroom soup and 1 1/2 cups of water on top of chicken. Sprinkle on top onion and salt to taste. Bake in a metal pan for 1 hour and 25 minutes at 350°. Cover with aluminum foil.
Pour boiling water over gelatin in a bowl, stirring until gelatin dissolves. Stir in raspberry sherbet until melted. Pour in a 4-cup ring mold; chill until firm.
Layer first 4 ingredients in order listed in a buttered 9 x 9-inch baking dish. Combine gravy, milk and pepper. Pour over the top. Bake at 375° for 40 minutes. Let stand 5 minutes.
Cream margarine; beat in sugar and flour. Add beaten eggs, vanilla and buttermilk. Blend together and pour into a deep 9-inch unbaked pie shell. Bake at 400° for 10 minutes; reduce heat to 350° and bake 30 minutes more or until done.
Tear up bread and place in a greased 9 x 13-inch baking dish. Brown sausage; drain. Spoon over bread. Sprinkle with grated cheese. Beat eggs, milk, salt and pepper together. Pour over mixture in baking dish. Let sit overnight. Bake next morning in preheated 350°oven for 35 to 45 minutes. Cheese will rise to top during baking. Makes 6 servings.
Mix all ingredients together in a casserole. Bake at 350° for about an hour or until cabbage and potatoes are done.
Mix together first 3 ingredients well. Add next 3 dry ingredients. Fold in apples and pecans. Bake at 325° for about 30 minutes.
Pour boiling water over the oatmeal; let stand for 20 minutes. Cream together the butter, brown sugar, granulated sugar and eggs. Add the flour, baking powder, baking soda, salt, cinnamon and the oatmeal mixture. Bake at 350° for 50 minutes. Use a 9 x 14-inch loaf pan.
Dissolve yeast in warm water in a 2 1/2-quart bowl. Stir in milk, sugar, shortening (or butter), salt, egg and 2 cups of the flour; beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2-quart bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough.
Mix all ingredients and blend thoroughly with your hands. Roll into balls the size of small marbles. Bake in 350° to 400° oven until brown.
Combine almond milk and rice syrup in a 2-quart saucepan and bring to a simmer. Add grits and cook for 25 to 30 minutes, stirring constantly. Remove from heat and mix in vanilla. Pour into 6 individual serving dishes or one large mold. Cover and refrigerate immediately for 2 hours to chill and prevent drying. Mix strawberries, rice syrup, lemon juice and mint. Spoon over chilled dessert. Garnish with mint leaves and serve.
Heat water and beer; dissolve bouillon cubes in it. Separately, in 2 tablespoons oil, heat all spices and tomato sauce. Mix spice mixture into bouillon mixture. Place chicken pieces in mixture. Sprinkle each with salt as you place them in mixture. Continue to cook until chicken is tender. When done, remove chicken from mixture and shred from bone. Place rice in mixture and cook at low heat until rice is done. Stir every 5 minutes. When rice is done, add shredded chicken. Heat a little longer as you mix the rice and chicken. Ready to serve! Enjoy!
Soak peas overnight (or at least six hours) with enough water to cover peas by 2 inches; drain and rinse. Put peas in large kettle with 6 cups hot water, bouillon cubes, white pepper and onion salt. Bring mixture to a boil, cover and simmer for 45 minutes or until peas are just tender. Place peas in large bowl and set aside. Drain artichoke hearts, pouring marinade over peas. Chop artichoke hearts to bite size pieces and toss with peas along with remaining ingredients. Season to taste, cover and chill. Serves 8.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon each oil and butter in large skillet. Cook chicken on high heat for 4 minutes on each side. Do not cook longer. Transfer to warm platter. Add onion, lime or lemon juice, brandy, parsley and mustard in pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Mix fruit with grenadine syrup and Kirsch in bowl. Cover. Refrigerate 3 hours or more. When ready, divide mixture between 4 dessert dishes. Top each serving with a spoon of raspberry sherbet. Preparation time: 15 to 20 minutes.
Cook all together except butter until tender or cook 3 minutes in pressure cooker (low pressure). Arrange in ring on plate with carrots in center. Garnish with parsley or long green pickles.
In mixing bowl, combine flour, instant pudding, egg, margarine and milk. Mix well and pour into pan. Place drained peaches over batter. Mix cream cheese, sugar and peach juice together and beat for 2 minutes. Pour over top of peaches. Sprinkle with 1 Tbsp. sugar mixed with 1 tsp. cinnamon. Bake at 350° for 35 minutes.
Beat eggs with milk and gradually beat in flour, sugar, salt and baking powder. Beat until smooth. Holding the opening of a funnel closed, fill the funnel with the batter. Open the end of the funnel to allow batter to run out in a stream into deep fat oil (375°). Move the funnel to make a pattern, starting at the center and swirling batter outward in a circle. Fry 2 to 3 minutes or until brown; turn. Drain on paper towel when done. Sprinkle with confectioners sugar. Makes approximately 30, depending on size.
Sift dry ingredients together. Add fruit cocktail and eggs. Mix well with spoon, do not use mixer!!!. Bake at 350° for 45 minutes.
Cube cheese and pour salsa over. Heat on High in microwave until cheese is melted. Stir and serve with tortilla chips.
Add all ingredients and stir just enough to moisten. Bake 1 hour in slow oven at 350°.
Boil water, chicken bouillon cubes and carrots until carrots are tender. Then add peeled and cubed potatoes and celery. Cook on medium heat for 20 minutes. Mix sour cream, milk and flour to equal 1 cup. Bring to second boil and add sour cream thickening. Rinse very well the clams. Add, then quickly take off stove and serve. Garnish with parsley. Makes 4 to 6 servings.
For Filling: In a large mixing bowl, combine spinach, tuna, Ricotta cheese, Parmesan cheese and garlic.
Cut peppers, onions and cucumbers into chunks. Add vinegar and sugar; cook 15 minutes after it starts to boil. Cut tomatoes into chunks and add to mixture. Cook 5 minutes more. Pour into sterilized jars and seal.
Beat the eggs well. Stir in the milk. Sift together the flour, baking powder and salt. Beat in the oil and corn. Drop by spoonfuls into hot fat (375°) until lightly browned.
Preheat oven to 450°. Coat 2 baking sheets with cooking spray. Coat a 13x9 baking dish with spray. Place eggplant slices in single layer on prepared baking sheets. Bake for 15 minutes or until soft. Meanwhile beat the eggs and egg whites in a shallow bowl. Place the bread crumbs in another bowl. Dip the eggplant slices into the egg mixture and then in the bread crumbs, pressing to coat. Place on baking sheets. Coat with cooking spray. Bake the eggplant for 5 minutes or until golden. Turn the slices. Coat with spray and bake 5 more minutes. Reduce oven to 350°. Spread 1/3 of the Pasta sauce in the baking dish. Top with half of the eggplant slices, half of the Mozzarella, half the Parmesan. Spread 1/3 pasta sauce over cheese layer, top with remaining eggplant slices. Spread with remaining pasta sauce and sprinkle with remaining cheese. Bake for 30 minutes or until heated through. Makes 8 servings. Diet exchange: 0 milk, 3 vegetable, 0 fruit, 1 bread, 1 1/2 meat, 1 fat.
Peel potatoes; cut into strips about 1/2-inch thick. Place in a 3-quart baking dish. Mix sugar, meal and flour together; sprinkle over potatoes. Top with dabs of oleo. Cover casserole and bake for 1 hour at 350°. Serves 6.