HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Melt margarine; add oil, then sugars, egg, flour, vanilla, cereal, and nuts. After all is well stirred, take a teaspoonful or tablespoonful and roll into ball. Press on a cookie sheet sprayed with no-stick cooking spray. Cook 12 minutes for light cookie, 15 to 18 minutes for darker, crunchier cookies. You can also refrigerate these in wax paper sprayed with no-stick cooking spray, then slice and bake.
Heat the peanut butter and oleo in the microwave on high for 4 minutes.
Mix together and press in a 9 x 13-inch baking dish. Bake at 200° for 10 to 15 minutes.
Mix the applesauce and baking soda together in separate bowls. Cream shortening and sugar together. Blend in applesauce and baking soda mixture. Stir in raisins, then dry ingredients and nuts. Turn into greased and floured square baking pan. Bake at 350° for 45 to 60 minutes.
Heat water and sugar until sugar dissolves. In a blender, process bananas, pineapple and juices until smooth. In a large container, mix the banana-pineapple mixture and the sugar water. Freeze. When ready to use, let thaw about 1 hour or more. Place in a punch bowl and add the 7-Up. Stir and break into large pieces to make a slush.
Combine apples and egg. Mix well. Add sugar; stir in oil. Combine remaining ingredients and add. Mix well. Pour into an 8-inch square pan. Bake at 350° for 45 to 50 minutes. Batter will be thick.
Combine ingredients and cook until thick, stirring constantly. Add butter and vanilla last. Great served warm over yellow cake. Makes about 2 1/2 cups sauce.
In 13 x 8-inch pan, layer 6 trimmed slices of bread. Brown sausage or ham and drain. Cover with cheese slices (add extra grated cheese if you like lots of cheese). Cover with 6 more trimmed slices of bread. Beat eggs with milk. Pour over casserole. Melt margarine and pour over eggs. Top with bread crumbs or Ritz crackers or crumbled cereal. Make the night before. Bake at 325° for 1 hour.
Mix dry ingredients. Add chopped apples and stir to coat with flour mixture. In a small bowl, beat together milk, oil and eggs. Add to dry ingredients and stir only until moistened.
Place eggs in pot with water (enough to cover). Add 1 teaspoon vinegar. Bring to boil over medium heat. After eggs are boiled, drain and cover with cold water. When cool, drain and peel. Cut eggs lengthwise. Remove yolks. In small bowl, mash yolks with a fork. Mix in 1 tablespoon vinegar, half and half, mustard, sugar, salt and pepper. Spoon mixture back into egg halves. Refrigerate until serving.
Mash tofu; combine all ingredients and mix well. Knead as dough 2 to 3 minutes. Form into medium balls. Bake in oiled dish at 425° for 30 minutes or until heated through and lightly browned. Makes 18+ balls. Place into spaghetti sauce. Heat and serve over whole grain pasta.
Brown the roast in oil, searing the outside. This will make a dark, rich gravy. Add to this the other ingredients, especially the Kitchen Bouquet seasoning. The Kitchen Bouquet gives the meat a wonderful flavor. Cook in a pressure cooker for 30 minutes at 15 pounds pressure or cook in a Dutch oven for 2 hours on a medium heat. Keep covered.
Mix all and pour into unbaked pie shell. Bake in slow oven at 350° until firm, about 35 to 40 minutes.
First take 1 piece of celery, then get smooth peanut butter and spread the peanut butter on the piece of celery. Finally, put a few raisins on top of the peanut butter.
Combine as listed and bake at 350° for 1 hour in angel food pan.
Cut each hot dog into 3 pieces. Heat Texas Pete, vinegar, water, sugar and salt in pan, mixing well. Stir in hot dogs. Simmer for 30 minutes, stirring often; do not boil. Store in airtight container. Drain before serving.
Boil and pick chicken. Save broth and cook vegetables of choice in broth. Mix chicken and vegetables together and place in 9 x 13-inch pan.
Core apples; cut into quarters and peel. Place apples in a large pan. Cover with water. Add cinnamon and bring to a boil. Reduce heat; cover and simmer 10 minutes. Remove cinnamon. Remove from heat and mash until smooth. Stir in sugar. Cover and refrigerate. Makes about 10 servings.
Brown meat with onion, add garlic and chili powder. In oblong Pyrex or deep cookie sheet, line with tortillas then add meat, tomatoes and soup. Repeat layers, then top with cheese. Bake 45 minutes.
Mix all ingredients together and refrigerate. Sprinkle chopped nuts and some cherries on top.
Mix first 6 ingredients together. Stir in poppy seed. Bake in	a loaf pan that has been greased and floured. Bake for 1 hour at 350° or until set in the center.
Dissolve Jell-O in boiling water; chill until slightly set. Add remaining ingredients; fold in Cool Whip. Put into 2-quart dish and refrigerate until completely chilled. Adjust Jell-O flavors and fruit to suit your liking.
Cream butter, sugar and add eggs, one at a time. Mix flour and baking powder. Add flour mixture and orange juice alternately to creamed mixture. Beat until smooth. Pour into a small greased and floured tube or Bundt pan. Bake at 325° for 35 to 40 minutes.
Separate broccoli florets with small stems from large florets and stalks. Cut the large part into thin pieces about 1 1/2-inches long to make 6 cups in all. Rinse in cold water and drain. Heat a wok until hot; add peanut oil and stir-fry the broccoli for about 2 minutes. Add salt and sugar. Mix well. Add water and cover wok. Cook over high heat for 2 minutes, stirring once. Serve hot.
Heat first 6 ingredients and pat into quiche dish. Bring milk and spices to preboil. Add eggs and spinach. Bake at 400° for 15 minutes, then turn to 325° for 20 minutes. Cool 5 minutes. Turn onto plate and slice into wedges.
Mix flour, margarine and pecans together. Press mixture into a 9 x 13-inch casserole dish. Bake at 350° for 20 minutes, then cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese together. Spread over cool crust. Mix pudding and milk until thickened, then spread over cream cheese layer. Top with remaining Cool Whip and chill for 2 to 3 hours. Be sure to keep covered. Will keep refrigerated for several days.
Cook, drain and mash cauliflower. Stir in soup and milk (in small amounts to prevent lumps). Simmer 4 minutes. Serve with sprinkled paprika on top.
Sift together all dry ingredients. Blend in shortening. Add milk to mixture. Roll out onto floured surface to about 1 1/2 inches thick and cut with floured cutter. Dab tops with butter and bake at 450 degrees for 15 minutes then reduce heat to 350 degrees for 5 more minutes.
Heat vinegar and water to boiling; add mustard, salt and sugar and blend; let boil. Combine beets, onions, celery seed and spices. Pour boiling vinegar over beets. Cover and refrigerate overnight.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour half of batter into greased 9 x 13-inch dish. Bake 15 minutes.
Brown meat and drain. Add remaining ingredients and simmer at least 4 hours. It's much better reheated the next day.
Beat the softened cream cheese. Gradually beat in the sugar. Add the sour cream and vanilla. Blend in the Cool Whip (about 1 3/4 cups). Spoon into cooled, baked 9-inch graham cracker crust. Chill at least 2 hours before serving.
Brown meat together. Place in a large kettle (about 4 quart size), than brown garlic, onions, and celery until tender and add to the meat, add tomato paste, water and seasonings. Blend well, cover and simmer 1 hour. Drain off fat when done.
Melt butter in bottom of 9 x 13-inch pan. Sprinkle in layers: graham crackers, coconut, chocolate chips and nuts, then pour Eagle Brand milk over top. Bake at 350° for 30 minutes. Cool and cut into squares.
Mix well. Drop in small bits on lightly greased cookie sheet 2 inches apart. Bake at 350° for approximately 10 minutes.
Grease a 13 x 15-inch pan. Spread in mixture. Top with chopped nuts and chocolate chips. Bake in a 375° oven for 30 to 35 minutes.
Dissolve gelatin in boiling water; fold in strawberries, pineapple, bananas and nuts. Pour half the gelatin mixture into a loaf pan and refrigerate until firm, setting aside remaining gelatin at room temperature. When set, spread yogurt over gelatin, then pour remaining gelatin over layer of yogurt. Refrigerate until ready to serve.
Brush bottom of baking dish with stick of butter. Layer with oysters, then whole saltine crackers. Dot with butter. Continue with another layer. Scald milk. Pour over all until covered. Bake in slow oven, 40 minutes or until done.
Cream shortening and sugar together. Beat eggs until light and add. Mash bananas. Add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in oven at 350° for about 1 1/4 hours. Makes 1 (1 pound) loaf. Can make 2 smaller loaves.
In a small saucepan, combine brown sugar and 1/2 stick margarine. Melt, stirring to combine. Spread on bottom of round cake pan. Arrange peaches over brown sugar in concentric circles.
Combine ingredients, adding onion and zucchini last. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Serve warm.
Saute garlic. Cut up in olive oil. Take out garlic. Add all ingredients. Fill empty paste can twice with water and add. Simmer about 35 minutes. Add browned ground meat (drained of fat) before simmering. Spread over cooked spaghetti. Sprinkle with Parmesan cheese, if desired.
Sift together flour, sugar, salt, soda and spices. Add eggs, pumpkin, water and oil; mix until well blended. Add nuts and raisins. Pour into 2 greased loaf pans. Bake at 350° for 10 minutes, then reduce to 325° and bake 1 hour. Excellent for freezing.
Boil water, sugar and lemon juice. Then add cornstarch and egg yolks. Bake in pie shell. Top with meringue with egg whites whipped.
Cook milk and flour until it becomes very stiff. Cool. Add remaining ingredients and beat until smooth and creamy.
Combine. Put in oven about ten o'clock and will be done by four or five o'clock.
Preheat oven to 300° to 350° (150° C). Grease baking sheet. Sift flour, cornstarch and baking powder together. Cream margarine and sugar. Add lightly beaten egg. Add dry ingredients, a little at a time, and mix well. Take teaspoonful and roll into small balls. Press down floured prongs of a fork. Flour baking sheet to prevent spreading. Bake approximately 15 minutes. When cool, sandwich together with buttercream icing.
Mix sugar and flour; add water and dissolve. Add raisins and cook. When beginning to thicken, add vinegar and butter. Pour in crust and top with another.
Mix flour, brown sugar, walnuts and butter. Sprinkle mixture evenly in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally to make crumbs. Sprinkle 2/3 of crumbs in 13 x 9 x 2-inch baking pan; reserve remaining crumbs. Beat egg whites until frothy; gradually add sugar and lemon juice, beating to stiff peaks. Add Highland strawberries; continue beating until peaks reform. Fold strawberry mixture into whipped cream. Spoon over crumbs in prepared baking pan; top with reserved crumbs. Freeze 6 hours or overnight. Cut in squares.
Season chicken with salt and 1/8 teaspoon pepper. In large skillet brown chicken in oil, then remove chicken. Pour off all but 3 tablespoons oil. Add onion and garlic. Cook and stir until onion is tender. Stir in chicken and remaining ingredients, except spaghetti. Cover tightly and cook slowly 1 to 1 1/2 hours, stirring occasionally. Add water if necessary. Serve over spaghetti and sprinkle with cheese. Serves 4 to 6.
Mix together the first three ingredients. Cook on low heat until it starts to bubble for 5 minutes. Take off heat.
Mix in a small bowl. Transfer mixture to small airtight jar. Makes 2/3 cup of seasoning.
Saute onion in oleo. Add water and bouillon cubes or broth and heat to boiling. Add noodles and cook 3 minutes. Add broccoli and garlic powder and cook 4 minutes. Add milk and Velveeta cheese.
Cream butter and sugar. Add eggs, one at a time, and beat well. Add extract and beat well. Put fruit and nuts in large bowls. Pour batter in and mix well. Pour into 2 large greased and floured loaf pans. Bake at 250° to 275° for 2 1/2 hours or until tested done.
Combine cranberry juice, water and sugar in saucepan; bring to a boil. Add spices; simmer 20 minutes. Just before serving, stir in orange and lemon juice. Yield: 2 quarts.
Cook noodles according to package directions; drain. Cover noodles with ice water; let stand until thoroughly chilled. Drain well.
Cut chicken into 1-inch pieces. Cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients. Cover, reduce heat and simmer for 20 minutes. Yields 6 servings.
Beat together the sour milk, eggs and oil. Add remaining ingredients. Store in airtight container in refrigerator. Will keep for 1 to 2 weeks. Makes 2 quarts. Make pancakes and waffles.
Stir together flour, sugar and baking powder. Beat eggs. Blend in oil, vanilla and milk. Add liquid to dry ingredients. Stir quickly just until moistened. Fold in strawberries. Spoon into well-greased 2 1/2-inch muffin tins or paper-lined muffin cups. Bake at 400° for 25 minutes or until golden brown. Remove to wire rack. Serve warm. Makes 12 to 14.
Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown. Drain and set aside.
Preheat oven to 350°. In a bowl, beat butter and sugars until light and fluffy. Add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's mini baking bits, Hershey's mini chocolate chips, raisins and walnuts.
In a saucepan, mix the soup, water, milk and nutmeg. Heat to boiling. Serve hot, sprinkled with cheese.
Heat oven to 350°. Heat chocolate and shortening in a 2-quart pan over low heat, stirring until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased 8 x 8 x 2-inch pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.
Heat oven to 425°. Put potatoes in mixing bowl. Add sugar, syrup, cinnamon and salt. Beat with mixer. Add eggs and milk. Add melted butter and vanilla. Beat until well blended. Pour into unbaked pie shell. Bake 10 minutes at high temperature. Then reduce to 350° and bake for 25 to 35 minutes until knife comes out clean.
Tear off a 14-inch length of aluminum foil. Place tablespoon of butter in center of foil. Slice onion, carrot and potato into one-quarter inch slices and arrange in center of foil. Salt and pepper lightly. Pat ground chuck into patty and place on top of vegetables. Seal foil tightly and bake for 30 minutes in a 350° oven or on campfire on hot coals.
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle insides with salt. Place on paper towel to drain well. In a skillet, cook meat and onion until meat is brown and onion is tender. Drain off excess fat. Stir in undrained tomatoes, uncooked rice, Worcestershire sauce, basil, 1/2 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling, reduce heat. Cover and simmer for about 15 minutes or until rice is tender. Stir in 1/4 cup of cheese. Fill peppers with meat mixture. Place in baking dish and add any remaining meat mixture. Bake in 375° oven for 10 to 15 minutes. Sprinkle with remaining cheese. Cool and serve. Makes 4.
Combine sour cream, lemon juice, Worcestershire sauce and seasonings in large bowl. Add chicken breasts, cut in halves. Coat each piece well. Let stand overnight. Remove chicken from cream mixture, coat each piece in crumbs, place in baking pan and spoon half of melted butter over it. Bake at 350°, uncovered, for 45 minutes. Spoon rest of butter over chicken and bake 20 minutes or longer, until chicken is tender and brown.
Brown chops. Sprinkle onion soup mix over chops. Dollop mushroom soup over chops. Pour in beer. Mix with mushroom soup to surround chops. Cover and simmer about 1 hour. Serve with noodles, rice or mashed potatoes and green vegetable.
Combine graham cracker crumbs, 1/4 cup of the sugar and oleo. Press firmly into bottom of 9 x 13-inch pan. Beat cream cheese with 2 tablespoons milk, remaining 1/4 cup sugar and 1/2 of whip cream until smooth. Fold into crust.
Mix corns together; add eggs, sour cream and Jiffy mix. Slice butter into pats and add to mixture. Cover and bake at 350° for 1 1/2 hours.
Bake cake according to directions in 9x13 pan. While cake is hot poke holes in top and pour eagle brand and cream of coconut over; let cool completely. Spread cool whip over top and sprinkle with coconut.
Blend ingredients together; form ball and refrigerate. Serve with soda or snack crackers. Keeps several weeks refrigerated.
Beat together egg and milk. Sift together dry ingredients; stir into egg and milk mixture. Stir in salad oil. Stir all only until blended. Batter should be lumpy! Bake 'em and eat 'em.
Mix all ingredients together in one gallon container; fill with water. If you are freezing, leave 2 inches at the top to allow for expansion. Yields 1 gallon.
Tenderize your duck breasts by applying meat tenderizer to both sides of duck breasts. Marinate breasts in soy sauce for at least 1 hour. Wrap breasts in bacon strips. Grill over charcoal for 20 to 40 minutes.
In a double boiler, combine candy bars and 1/2 cup of butter. Melt. While candy melts, cream additional 1/2 cup of butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Add flour and soda mixture alternately with buttermilk. Add melted candy, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured pan (this is too much batter for a 9 x 13-inch pan). Bake in a preheated 350° oven for approximately 25 minutes. Do not overbake. Cake is done when toothpick comes out clean. Allow cake to cool.
Brown floured pork chops in skillet. Peel and cut potatoes in slices. Spread potatoes in a 9 x 9 x 12-inch pan. Spread celery or tomato soup over potatoes. Pour milk over soup. Place brown pork chops on top. Bake at 350° for 1 hour or until potatoes are done. Makes 6 servings.
Cook the Rice-A-Roni according to package instructions on box, except use 4 cups chicken broth instead of water. Mix all ingredients together and pour into a large casserole dish. Bake at 350°, covered, for 30 to 35 minutes.
Wash and cut up squash and onion. Cook in a little water until just tender. Drain thoroughly. Mash and add salt, pepper, sugar and eggs, most of the butter, saving a little to sprinkle on top. Put into a buttered casserole, top with crumbs and melted butter over the crumbs. Bake at 350° for 30 minutes, or until lightly browned (uncovered). Even if you don't like squash, you'll probably like this!
Sift flour and sugar together. Beat eggs. Add oil, flour and sugar. Add flavoring and beat 10 minutes. Cook in a 325° oven one hour or until done. Leave in pan 30 minutes.
In a double boiler over hot (not boiling) water, melt semi-sweet chocolate pieces. Stir in chopped walnuts, sweetened condensed milk, vanilla and dash of salt. Cool mixture about 5 minutes.
Thoroughly mix 1/3 cup of soup, meat, onions, bread cubes, eggs and mustard. Shape into loaf. Press pineapple deeply into the meat. Place in shallow baking pan. Bake at 350° for 1 1/2 hours. In saucepan, blend remaining soup and sour cream. Heat; stir now and then. Serve over loaf. Makes 6 to 8 servings.
Cook hamburger and sausage. Melt cheese in crock-pot then add all ingredients and heat until melted.
Melt oleo in 8-inch square pan. Add remaining ingredients and bring to a boil. Turn burner off. Snip biscuits into fourths. Drop into syrup mixture and stir lightly to coat. Pop into 350° oven and bake until top browns. Turn out onto lightly buttered or Pam-sprayed platter. Eat while warm, serves 2.
Melt butter in jelly roll pan. Add single layer of potatoes, cut crosswise into 1/2-inch slices. Turn once in butter. Mix remaining ingredients and sprinkle over the potatoes. Bake at 375° for 1/2 hour or until done.
Cream first 2 ingredients. Add egg, mix well. Stir together dry ingredients. Add to creamed mixture. Stir in apples, nuts and vanilla. Bake in 8 x 10-inch pan at 350° for 45 minutes. Do not preheat oven.
Toss all ingredients and serve with favorite dressing, salt and pepper. Makes a pretty salad and is a great substitute for plain lettuce and tomato.
Make cake using directions on box. Using 2 cake pans, split mix evenly. Let cake cool and place in refrigerator for 1 hour.
In large saucepan bring 1 quart of water and 3 tbsp. salt to boil. Add shrimp. Heat to boiling, reduce heat and simmer till shrimp turns pink, 1 to 3 minutes. Drain. Peel shrimp and remove black vein. Split peeled shrimp lengthwise.
Combine eggs, flour and sugar; beat well. Add milk, corn and salt; stir to blend. Melt butter in baking dish. Add corn mixture and bake at 400° for 45 to 60 minutes.
Mix flour, baking powder and salt. Sift. Cut in shortening. Add milk gradually until a drop batter is formed. Put in buttered tins and bake in 400° oven 10 or 15 minutes until brown.
Mix Tang, pudding mix and juice from pineapple. Mixture will thicken as it stands. Pour over pineapple chunks, mandarin oranges, bananas and apples in a salad bowl. Mix gently. Store in refrigerator. Bananas will not discolor.
In large skillet brown ground chuck, onions and green peppers. Drain. Put rest of ingredients into a large pot. Heat and add meat mixture. Simmer for 30 minutes. This freezes well.
Place pork roast in broiler pan and broil 15 to 20 minutes to remove excess fat. Put browned pork roast in slow cooker. In bowl, mix together cranberry sauce, sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low 6 to 8 hours or until meat is tender. Remove roast and keep warm. You should have about 2 cups of juices in slow cooker (add water if necessary). Pour into saucepan and bring to boil. Make a paste from the cornstarch and cold water and stir into juices. Cook and stir until thickened. Season with salt.
Rinse and drain the beans. Put in a large pot with 1 1/2-quarts water and oil, bay leaf, clove, molasses, vingar and peppercorns. Bring to a boil, then simmer 1 1/2 to 2 hours.
Fry bacon until crisp.	Then crumble bacon. Add onions to bacon grease. Add beans; let fry a bit.	Mix ketchup and brown sugar together. Add to skillet. Stir, then remove from heat and pour into	greased pan. Bake in oven on 400° for about 30 to 40 minutes. Then serve!
Cut bananas in half lengthwise. Saute bananas and almonds in butter until golden brown. Heat chocolate sauce and combine with orange liqueur.
Cook chicken; debone and cut into small pieces. Melt oleo and mix with dressing mix. Grease baking dish and layer 1/3 of dressing mix in dish. Layer 1/2 of chicken on dressing.
Combine all shredded cheeses in a bowl and set aside. Lightly butter a deep 2 1/2 qt. casserole dish. Boil enough water for 1 lb. macaroni. Add oil and macaroni to boiling water. Simmer 7 minutes and drain. Put macaroni back in pot. Melt one stick butter in sauce pan and stir into macaroni. Add half and half, 1 1/2 c. shredded cheeses, Velveeta and eggs. Season with pepper and seasoned salt. Transfer to casserole dish. Sprinkle with remaining cheeses and butter. Bake until bubbles at edges, about 35 minutes. Serve hot.
Select the smoked pork shoulder. Roll and cover the meat with water. Slice onion and add the onion, whole cloves and stick cinnamon to the meat. Cover the meat tightly and simmer it 2 hours. Remove the meat from the cooking liquid. Slice meat and serve hot with Spiced Fruit Sauce in orange cups.
In large saucepan, stir together frozen vegetables, chicken broth, onion, mustard and pepper. Bring to a boil. Stir in macaroni; reduce heat. Simmer, uncovered, 7 to 10 minutes or until pasta is tender, stirring occasionally.
Brown ribs; pour off fat. In a bowl, mix rest of ingredients. Pour over ribs. Bake at 350° for 1 to 2 hours.
Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water, shaking off excess. Shake a few potatoes at a time in bag, coating well.
Dissolve jellos in 2 cups boiling water. Add to jello: drained pineapple (save juice), bananas, marshmallows and nuts. Put in refrigerator and congeal. Cook pineapple juice and water (enough to make 1 cup), 1/2 cup sugar, 1 egg and 2 tablespoons flour. Cool mixture. May set overnight and fold into Cool Whip next morning. Spread on top of jello.