HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dates; cut in small pieces. Chop nuts. Cream sugars and shortening. Add flavorings. Beat in eggs; add dates and nuts. Add dry ingredients. Makes a stiff dough. Shape in balls. Place on ungreased cookie sheet. Flatten slightly. Bake at 375° for 10 to 12 minutes. Makes 5 to 6 dozen.
Blend pudding in with pineapple, oranges and fruit cocktail (use juice also). Chill. Just before serving, slice in bananas. Top with Cool Whip.
Cream the sugar and butter. Add dry ingredients. Fold in corn flakes and nuts. Roll into balls and bake at 350° for 10 to 15 minutes. These cookies are quick and easy and everyone loves them!
Mix all ingredients; spread in greased 13 x 9 x 2-inch pan. Bake until golden brown in 350° oven for 30 to 35 minutes. Cut into 1-inch squares. Makes approximately 50 squares.
Cream Crisco, sugar and eggs. Add flour, cream of tartar, soda and salt. Chill dough and roll into balls. Roll each ball into mixture of sugar and cinnamon. Place on cookie sheet two inches apart. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Early in day or day ahead: Trim any fat from round steak and cut meat crosswise into strips about 1/2-inch thick. In medium bowl for marinade, combine soy sauce, bouillon cube, ginger, garlic powder and one cup boiling water; stir in meat strips. Cover and refrigerate, stirring occasionally.
Boil sugar, butter, syrup, salt and vanilla for 5 minutes. Remove from heat; add soda and pour over popped corn in a large roasting pan, coating well. Cook in oven at 250° for 1 hour. Stir every 20 minutes. Store in airtight containers. Add peanuts to popcorn if desired.
Put roast into Dutch oven to which 2 teaspoons oil have been added. Brown on both sides. Cover with the water. Add the salt, pepper and bay leaves. Simmer until fork-tender. Add the quartered potatoes, carrots cut into 2-inch pieces and use small onions (whole). Cut celery in 2-inch pieces. Cover and cook for 20 minutes longer. Cut cabbage in eighths. Lay around on top and simmer about 20 minutes more or until fork-tender. Do not overcook. Take meat and all vegetables out and put on platter. Thicken gravy slightly with cornstarch. Pour over all and enjoy.
Drain pineapple; reserve liquid. Add cold water to juice to equal 1 cup. Stir boiling water into jello in large bowl until completely dissolved. Stir in measured liquid. Refrigerate for 1 1/4 hours, until slightly thickened. Stir in Cool Whip with wire whisk until smooth. Refrigerate for 10 minutes. Stir in oranges, pineapple, marshmallows and coconut. Spoon into a 6-cup mold. Refrigerate for 4 hours. Unmold.
Core cauliflower and cook head down in salt water until tender, about 10 minutes. A small amount of lemon in water keeps head white. Drain well. Heat butter; add bread crumbs and onion. Cook until crumbs are toasted. Add cheese. Place cauliflower in casserole and put crumbs on top. Bake at 375° for about 10 minutes.
In large heavy pan, lightly brown beef and onion in oil. Add tomato sauce, tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed. Drain. In 13 x 9 baking pan, spread about 1 cup sauce. Alternate layers of lasagne, sauce, cottage cheese, Mozzarella and Parmesan. Bake at 350° for 40 to 50 minutes, until lightly browned and bubbling. Allow to stand for 15 minutes. Cut in squares to serve. Makes 8 servings.
Cook macaroni 7 minutes. Do not overcook. Drain and rinse well with cold water. Add marinade to macaroni; mix well and keep in fridge overnight. Next day, add 1 or 2 diced cucumbers, 1 small diced onion, 1 green, red or yellow diced pepper and a few stalks diced celery. Mix and enjoy and keep in container with cover in fridge. Will keep 1 to 2 weeks.
Reserve 1 cup dry frosting mix. Add 2 cups frosting mix to 1 1/2 cups whipping cream and 1 teaspoon vanilla. Stir and refrigerate. Mix and bake cake according to directions, making 2 layers. Split cooled cake layers to make 4 layers. Whip frosting and cream mixture until thick. Fill cake layers, using 1/3 of cream mixture on each layer. Blend remaining dry frosting mixture with 2 or 3 tablespoons hot water and 1 tablespoon corn syrup. Pour over top of cake and let drizzle down sides. Place cake in freezer an hour or so to set cream filling, then refrigerate cake until last delicious slice is eaten.
Mix first 4 ingredients and spread in a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Melt the chocolate chips and peanut butter and spread over the bars. Cool and cut into bars.
Combine oil, sugar and eggs with mixer. Add flour, baking soda, salt and vanilla. Mix with a spoon. Add apples and nuts. Bake in loaf pans at 350° for 60 minutes. Makes 2 to 3 loaves.
Preheat oven to 350°. In medium bowl, stir together flour and 2 tablespoons brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs; press onto bottom and about 1-inch up sides of 9-inch square baking pan. Bake 10 to 12 minutes or until set. With back of spoon, lightly press crust into corners and against sides of pan.
Steam zucchini and onion for five minutes. Combine soup, sour cream, mayonnaise and carrots. Add to zucchini and onion.
Combine milk and bread crumbs in mixing bowl. Add ground beef, salt, pepper and celery salt. Mix thoroughly and shape into 12 balls. Roll in flour. Fry in skillet with oleo until brown. Add green peppers and onions. Brown lightly. Add boiling water and beef cubes. Cover. Simmer 20 minutes. Serves 4.
Brown and drain ground beef in a large frying pan. Add sour cream, chicken soup and green chilies. Simmer on low heat. Mix cheese and onion together. Layer in large dish the beef mix, then tortillas, cheese and onion mixture. Repeat layers, ending with cheese on top. Bake at 350° for 30 to 40 minutes. May cover with foil. Top with lettuce and tomatoes and green pepper.
Mix shortening and sugar. Add eggs and lemon rind. Sift together flour, baking powder and salt. Add to shortening mixture, along with milk. Mix together well. Put in loaf pan. Bake at 325° for 60 minutes. While baking mix lemon juice and powdered sugar. When loaf is done, spoon lemon juice mixture over loaf while hot. Cool in pan.
Mix all ingredients. Refrigerate overnight. Can be served in a hollowed out loaf of bread also.
Mix all ingredients except cracker crumbs. Place in casserole. Cover with crumbs. Bake at 350° for 15 to 20 minutes.
In mixing bowl, cream 1/3 cup butter with 1/2 cup sugar; beat in egg. Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk, beginning and ending with dry ingredients into butter and sugar mixture. Fill greased muffin cups 3/4 full of batter. Bake in preheated 350° oven for 20 to 25 minutes, until golden. In small bowl, mix 1/2 cup sugar and cinnamon. Immediately after baking, roll donuts in melted butter and then in sugar/cinnamon mixture.
Bake cake as directed; cool and slice horizontally to make four layers. In large bowl, combine coconut, sour cream, sugars, pineapple and vanilla. Reserve 1 1/2 cups of this mixture. Fill cake layers with remainder. Add Cool Whip to the reserved mixture and frost sides and top of cake. Refrigerate at least 24 hours before serving. Will keep in the refrigerator several days.
Mix well. Dip slices of bread into mixture and cook in hot, sprayed skillet. Serve, topped with syrup, fruit or powdered sugar.
Mix all ingredients, except soup. Shape into a loaf and chill overnight. Cut into 1/4 to 1/2-inch slices. Roll in flour; brown both sides. Put in baking dish. Make gravy with drippings adding one can of cream of mushroom soup; pour over meat. Bake 2 hours at 250°.
Combine in saucepan sugar, gelatine, cinnamon, salt and nutmeg. Add yolks and milk and cook, stirring constantly until slightly thick. Add pumpkin and nuts. Chill, stirring often. Beat egg whites until soft peaks form. Add 1/3 cup sugar, then fold chilled pumpkin into egg whites. Put into crust. Garnish with whipped cream and coconut to serve.
Stack slices of bread together. Cut off crusts and divide into three equal strips. Brush with melted butter and roll in the mixture of sugar and cinnamon. Place on a cookie sheet in 350° oven until sugar has melted (about 5 minutes). Arrange on plate and serve hot.
Grate chipped beef. Mix other ingredients and put most of beef in center of cream cheese that has been formed into a ball. Roll ball in rest of beef.
Mix sugar, honey and seasonings. Gradually add oil and vinegar alternately, beating with a blender. Perfect topping for fruit, especially grapefruit and avocado.
Put sugar, butter and milk in an electric skillet set at 280°. Bring to a boil and boil for 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Pour into a buttered 8-inch pan and let cool. Makes 2 pounds.
Fry bacon in skillet until crisp. Remove. Drain on paper towel. Crumble. Saute ground beef and onion in 2 tablespoons of bacon fat until meat is well browned. Add tomatoes, water, salt, pepper, Worcestershire sauce, potatoes, green pepper, cabbage, celery and bacon. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.
Boil until thick the margarine, milk and sugar. Add marshmallows. When melted add cracker crumbs, pecans and coconut. Drop by spoonfuls onto waxed paper.
Unwrap caramels and melt over double boiler, adding the 2 tablespoons of milk. After caramels have melted completely, add pecan pieces. Drop by tablespoon onto wax paper. Over double boiler, melt chocolate chips and Gulfwax. After chocolate has melted, drop the caramel clusters into chocolate and put back on wax paper. Let set for at least 1 hour.
In food processor, grind crawfish tails, onion, 1/2 bell pepper, garlic and stale bread. Mix together in large bowl and add eggs, parsley, salt and pepper and bread crumbs. Mix together well. Clean and hull about 4 to 6 bell peppers, then parboil. Then stuff crawfish mixture in bell pepper. Top with a little bread crumbs and dot with a little margarine. Bake in 375° oven for about 25 to 35 minutes.
Cream together shortening, sugar and eggs. Sift dry ingredients together and add alternately with sour cream. Add vanilla. Mix well. Refrigerate for several hours. Roll dough 1/2 to 1/4-inch thick on floured cloth. Cut with large biscuit cutter. Place on greased cookie sheet and sprinkle with granulated sugar. Bake in a 410° oven for 8 to 10 minutes. Place cookie sheet on top rack of oven for 8 to 10 minutes. Bake smaller cookies 7 to 8 minutes. Place cookie sheet on top rack of oven to prevent the cookies from becoming too brown. They are best rather pale and soft. Check frequently to prevent overcooking.
Dip chicken in flour; pound flat. Wrap in ham and cheese slices. Place in baking dish. Mix soup and sour cream. Pour over chicken. Bake 1 hour and 10 minutes at 350°.
Combine dry ingredients and mix well. Add oil, eggs, pineapple and 1/2 cup coconut. Bake at 350° for 35 minutes or until tests done.
Mix tapioca pudding mix and strawberry juice; bring to a boil. Turn down heat and let simmer until thickens. Cool. Add strawberries.
Put cranberries in bottom of a well-greased pie pan. Combine 1/2 cup of sugar and 1/2 cup pecans and sprinkle over cranberries. Add 1 cup of sugar and beaten eggs. Add flour and melted fats. Mix well and pour over cranberries; stir slightly. Bake at 325° for 1 hour or until golden brown.
Bring salted water to boil in saucepan. Add cornmeal, stirring constantly. Remove from heat and stir in molasses and shortening. Cook to lukewarm. Mix yeast with 1/4 cup water and let stand 5 minutes. Blend yeast into cornmeal mixture, then mix in flour first with a spoon, then by hand. Dough will be sticky. Knead and let rise until double (1 1/2 hours). Punch down and turn into greased loaf pan. Let rise until double (about 1 hour). Brush top with melted butter. Bake at 375° for 40 to 45 minutes. Makes 1 loaf. May be frozen.
Clean and cook asparagus. Meantime, melt butter and add the juice of 1/2 the lemon and the zest of the whole lemon, reserving some for garnish. Arrange asparagus in serving dish and pour butter mixture over. Garnish with more zest. I have found the best way to cook asparagus is in an electric percolator. Tie the asparagus in a bundle with enough cord to hang on the outside. The stalks are in the water and the heads steam. When it is done, just pull them out with the string.
Arrange drained peaches in casserole dish. Place rounded teaspoonful of mincemeat in center of peach half. Spoon peach syrup over halves. Heat at 250° to 275° until warm.
Place 1 layer of Club crackers in 9 x 13-inch cake pan. Mix first 5 ingredients together and bring to boil and boil for 5 minutes, stirring constantly. Pour 1/2 of mixture over crackers, cover with another layer of crackers. Pour the rest of mixture over second layer and cover with another layer club crackers. Melt chips and peanut butter and pour over all. Cool and cut. Yield depends on sizes cut.
In small bowl, mix cream cheese, sugars, syrup and sour cream. Mix until smooth. Chill. Good with fresh fruit.
Cream butter and mix well with sugar. Add unbeaten egg whites. Add flour gradually. Add vanilla. Drop batter by teaspoonful on cookie sheet. Bake in a 350° oven until edges are brown (about 10 minutes, checking after 5 minutes). Sprinkle with cinnamon-sugar while still hot.
In a bowl, cream well the shortening and sugar. Add the egg and pumpkin; mix well. Sift into bowl the flour, baking powder, salt, cinnamon, nutmeg and ginger; mix well. Stir in nuts and raisins. Drop by teaspoon onto lightly greased cookie sheet and bake in a 350° oven for 15 minutes.
Heat oven to 350°. Heat water to boiling. Remove from heat. Stir in rice. Cover; let stand for 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into ungreased 1 1/2-quart casserole. Sprinkle with cinnamon. Bake for about 70 minutes, until knife comes out clean.
Mix ingredients together by hand. Form into balls the size of walnuts. Place on greased (lightly) cookie sheet, leaving room for balls to spread. Cook at 350° for 10 to 15 minutes. Yields 100 balls.
Mix cake mix, egg, butter and nuts together then pat out in cake pan. Mix confectioners sugar, eggs and cream cheese; pour over cake mix. Bake for 1 hour on 300° or until golden brown.
Mix fruit cocktail with pudding. Add other ingredients and mix well. Top with maraschino cherries and chill in refrigerator. Can add 1 cup miniature marshmallows.
Mix together soup (no water), chili, onions and sour cream. Soften tortillas. Place mixed cheeses and 1 tablespoon of sauce inside tortillas. Roll up and secure with a toothpick. Put in baking dish. After all the tortillas have been filled, pour the remainder of the sauce over the top. Cover with remainder of the cheese. Bake at 350° for about 20 minutes.
Combine margarine and ReaLemon. In medium bowl, combine bread crumbs, parsley and 1/4 cup of the ReaLemon mixture. Add paprika to remaining ReaLemon mixture. Dip fish into paprika mixture. Broil until fish flakes with fork. Top with bread crumb mixture. Return to broiler. Heat through. Refrigerate leftovers. Makes 4 servings.
Mix dry ingredients in a huge bowl. Add beaten eggs, oil and buttermilk; stir well.
Brown ground beef with onion. Combine remaining ingredients. Cook in oven at 350° until done. Makes a large amount. Freezes well.
Beat eggs with mixer; mix 2 tablespoons flour and 1/2 cup sugar and mix well. Put sugar and flour in eggs and 1/3 teaspoon salt. Add 1 cup cold milk to this. Put 3 cups milk in double boiler and let it get hot. Then add mixture to hot milk. Cook until coats spoon.
Cook broken cauliflower in water until almost done; drain. Stir undiluted soup, cheese, mayo and curry powder. Add cauliflower and mix. Put into a 2-quart buttered casserole. Toss bread crumbs with butter; sprinkle on top. Bake for 30 minutes at 350°.
Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed 2 more minutes until well blended, stopping to scrape down sides, if needed. Pour batter into 3 greased and floured 9- inch round cake pans. Bake at 350° for 20 to 23 minutes or until cakes are light brown and spring back when lightly pressed with your fingers. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Place one layer on a serving platter. Spread with 1/2 c. blackberry jam, leaving 1/2 inch border. Spread a smooth, thin layer of warm Quick Caramel Icing over jam.	Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining icing, working quickly before the frosting hardens. (If frosting becomes to hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake cool 10 minutes.
Mix shortening, sugar and eggs together. Stir in milk. Sift together flour, salt and soda; stir into creamed mixture. Add pecans, cherries and dates. Chill at least 1 hour. Drop by teaspoonfuls 2-inches apart on greased cookie sheet. Bake 8 to 10 minutes at 400°.
Mix Cool Whip and pudding; stir well. Add remaining ingredients. Mix well. Refrigerate.
Chop and seed the tomatoes, green pepper and onion. Mix oil, vinegar, sugar, salt and pepper. Mix all ingredients. Place in Tupperware bowl with lid. Place in refrigerator for a couple hours before serving.
Grease a 6-cup baking dish. Saute onion in butter. Add corn. Mix flour with 1/2 cup half and half. Add remaining ingredients, including eggs. Stir in corn mixture. Pour into baking dish. Put baking dish in shallow pan on oven rack. Add water to pan to come halfway up the sides of baking casserole. Bake at 350° for 1 hour, or until firm. Serves 6 to 8.
In bottom of a greased 1-quart casserole dish, put half of the peas, then half of the sliced eggs, half of pimiento and half of the cheese. Repeat, using the rest of each of these four ingredients. Dilute the soup according to the directions on the can for making a sauce. Pour over the layers in the casserole dish. Sprinkle the bread crumbs over the top. Bake in a 350° oven for about 20 minutes or until bubbly. Serves 6 to 8.
Combine syrup, sugar and margarine and cook until it comes to a boil. Add cream of tartar and soda. Remove from heat. Pour over popped corn and bake about 1 hour at 200°, stirring every 15 minutes to coat popcorn well.
Bring to boil catsup, vinegar, sugar, oil, salt and garlic. Add hot peppers and weiners. Cook 10 minutes after it starts to boil.
Dissolve Knox gelatine and 1/4 cup cold water over hot water. Mix dissolved gelatine, chicken, celery, mayonnaise, cream and almonds together and chill until firm, using either a 9 x 9-inch pan or 2-quart casserole. When set, dissolve jello in 2 cups of boiling water. Add relish and pour over top of chicken. Serves 8 to 10.
Cut zucchini in half lengthwise. Hollow out, chop and fry with garlic and onion to taste. Drain. Add to cooked ground beef, egg, bread crumbs, cheese and salt and pepper to taste; mix well. Pack into zucchini shells. Spoon about 1/4 cup tomato sauce over each zucchini. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes (cover for last 10 minutes).
Heat oven to 350°. Grease a 9 x 13-inch pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in margarine, mixing well, until blended. Reserve 1 cup; press rest onto bottom of pan. Bake 10 to 12 minutes or until light brown; cool 10 minutes. Top with nuts and chips to within 1/4 of pan edges.
Combine cream cheese, chives, parsley, mayo, paprika and lemon juice. With apple corer, scoop out insides of cucumber. Fill with cheese mixture. Refrigerate. Slice 1/4 inch thick. Makes 24 rings.
Melt butter. Mix in a bowl, butter, pecans and flour. Press in a 9 x 13-inch pan. Bake at 375° until light brown (10 minutes). Cool 15 minutes.
Dissolve gelatin in boiling water and cool. Whip Milnot until stiff. Cream the cream cheese, sugar and vanilla. Combine everything until well mixed. Pour into crust; sprinkle with a few crumbs or top with cherry or blueberry topping. Cover and chill 24 hours.
Beat egg, 1/2 cup sugar and 1/8 teapooon salt with wire whisk. Add cream cheese and beat well. With wooden spoon, stir in chocolate chips and refrigerate at least 1/2 hour. Sift together dry ingredients in a large mixing bowl. Add liquids and beat well by hand. In paper lined muffin tins, put batter in each, filling 1/3 full. Place 1 heaping teaspoonful of the refrigerated cheese mixture on top. Bake at 350° for 25 minutes.
Peel and slice cucumbers. Cut onion into rings. Mix together slaw dressing and add about 1 tablespoon sugar and 1/2 cup apple cider vinegar. Taste for your own tart or sweetness desired. Mix with cucumbers and onion. Let chill for at least 1 hour so flavor mixes.
Boil and debone chicken. Cut up into small pieces. Mix together chicken soup, mushroom soup and Ro-Tel. Pour over chicken in casserole dish. Crush tortilla chips on top of soup mix. Bake at 350° for 40 to 45 minutes.
Cook and drain macaroni. Combine salad dressing, Parmesan and milk; mix well. Add all remaining ingredients. Chill well. Serve on lettuce.
Mix Jell-O as directed, using blueberry juice to Jell-O as part of water for mixing Jell-O. Add blueberries, nuts and pineapple. Refrigerate until congealed.
Cook rice according to package directions. Heat corn oil in frypan. Add onions and cook until translucent. Add sunflower seeds and cook 1 minute to brown. Add rest of ingredients. Stir and simmer about 15 minutes. Add cooled rice and toss to mix well.
Moisten pork chops with water. Sprinkle seasoned salt, garlic and pepper lightly over each side of pork chops. Roll in flour. Heat oil in pan and brown chops on both sides. Place diluted cream of chicken soup in crock-pot, then add pork chops. Cover and cook 6 to 8 hours on low or 4 hours on high. Meat comes out very tender and makes great gravy for mashed potatoes!
Chop fine the tomato, pepper, cucumber and onion. Mix all ingredients. Make it several days ahead. Stir every day.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° until firm in the middle (30 minutes).
Combine salt and water to cover steak. Let soak for 2 hours. Drain; rinse and pat dry. Combine seasoned salt, pepper and garlic powder. Sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast and sprinkle with 2 tablespoons of flour. Place pats of margarine on onions. Wrap roast twice in heavy aluminum foil. Place in roasting pan; add 1 quart water. Cover and bake at 350° for 4 to 5 hours. Add water to roasting pan if necessary, but do not open foil. Remove roast from pan. Carefully open foil and measure liquid. Combine 1 1/2 tablespoons flour and 2 tablespoons water for each cup of liquid. Cook over medium heat until thickened.
Boil and pick chicken. Boil broccoli. Put broccoli, then chicken in casserole dish. Mix 2 soups and mayo. Pour mixture over chicken and broccoli. Sprinkle cheese on top. Bake at 350° for 30 minutes.
To make spread, mix together softened cream cheese with all other ingredients except boiled ham. Spread mixture on ham. Roll up longwise and cut in 3/4-inch slices. Secure with toothpick.
Heat oven to 400°. Lightly grease pie plate (10-inch). Cook broccoli or cauliflower in salted water for 5 minutes; drain. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 1 minute with beater. Pour into pie plate.
Combine first 5 ingredients in a large mixing bowl; add next 2 ingredients. Beat on medium speed of electric mixer 1 minute or until smooth. Stir in pecans. Pour into a greased and floured 13 x 9 x 2-inch baking pan; bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool; sprinkle with powdered sugar. Cut into bars to serve. Yields about 2 1/2 dozen.
Preheat oven to 375°. In a 9 x 13-inch pan, pour and spread pie filling or applesauce; next, pour and spread complete can of pineapple. Make sure bottom of pan is covered, then sprinkle cake mix over mixture evenly. Take the butter and dot the top of the cake mix until all butter is used. Sprinkle with pecans (optional); cook approximately 30 minutes or until top is golden brown and cake is crunchy. May be topped with Cool Whip.