HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, raisins and vanilla. Let stand 1 hour. Cream together sugars and butter. Add flour, salt, cinnamon and baking soda. Blend in egg/raisin mixture, oatmeal and nuts. Dough will be very stiff. Roll into small balls and flatten slightly. On an ungreased cookie sheet, bake at 350° for 10 to 12 minutes until golden brown. Makes 6 dozen cookies.
Chop oranges in food processor or blender. Combine with cranberries and sugar in a 3-quart casserole. Cover and microwave on High for 15 minutes, stirring every 5 minutes. Let stand, covered, for 10 minutes. Cool and store in refrigerator.
Saute pork chops in oleo until brown; set aside. Reserve drippings. Saute onion in drippings until tender. Add salt, pepper, cornstarch and mustard; stir well. Add water, bouillon and Worcestershire. Stir until bouillon is dissolved. Place pork chops in skillet. Simmer 20 to 30 minutes.
Melt butter in a 9 x 9-inch pan. Mix all ingredients except cherries. Pour over melted butter. Drop spoonfuls of cherries on the top. Bake at 350° for 45 to 55 minutes.
Place onion and garlic clove in a large saucepan with milk, cream and bay leaf. Slowly bring to boiling point and immediately remove from heat. Let cool for 30 minutes. Discard clove of garlic and bay leaf. Season. Thickly slice potatoes. Add to milk and bring to a boil, then remove immediately from heat. Using a draining spoon, transfer potato slices to a large shallow ovenproof dish. Pour milk over and sprinkle with the bread crumbs. Bake at 350° for 1 1/4 hours, or until potatoes are tender and golden brown.
Cover chicken with next 3 ingredients. Add water if necessary. Bake at 350° about 1 hour. Drain pineapple. Add during last 10 minutes of baking.
Cook ingredients to thread stage (232°). Gradually pour this over 2 stiffly beaten egg whites, beating constantly. Continue beating until mixture holds stiff peaks. Add 1/4 teaspoon almond extract.
Blend together first 3 ingredients, blending well. Add remaining ingredients and mix well. Shape mixture into small, round balls. Roll in bread crumbs and place on cookie sheet. Bake in 375° oven for 20 minutes.
Thoroughly wash oysters in shells in cold water; open each with oyster knife. Discard flat upper shells, wash deep bottom shells. Place each oyster in shell half. Combine bread crumbs, cheese, parsley, thyme and pepper; toss with melted butter. Top each oyster with about 1 teaspoon of crumb mixture. Arrange shells on bed of rock salt in shallow baking pan. Bake at 425° for 8 to 10 minutes.
Mix apricot jam, Russian dressing and dry onion soup mix together. Dip wings into sauce. Bake at 350° for 1 hour.
Slice strawberries. Add sugar and 1 bottle of wine, sparkling water and rum. Serve very cold. Serves 20.
Mix cake as directed on package. Add melted margarine and 2/3 cup evaporated milk. Pour half of batter into a 9 x 13-inch pan. Bake 10 to 15 minutes at 350°. Remove from oven.
Cook and drain broccoli well. Mix all ingredients and add to Jiffy mix. Bake at 400° for 15 minutes.
Mix all together in large bowl. Turn out onto cupboard; knead until completely blended. Divide into 3 equal parts. Roll in plastic wrap. Refrigerate until ready to serve. Will stay fresh for 5 to 7 days.
Put all ingredients in a blender on high. Count to 10. Put into a large greased tin pie pan. Just before putting into oven, sprinkle a little nutmeg on top. Bake at 350° for 40 minutes.
Mix all ingredients (except stuffing) and pour into baking dish or pan. Sprinkle stuffing mix on top. Bake at 350° about 1/2 hour or until top is browned.
Put the first 3 ingredients in a bowl and blend well like a pie crust. Put into a 14 x 10-inch baking pan and press firmly on bottom of pan. Bake 20 minutes in a 350° oven.
Cook separately lima beans and green beans; drain. Combine cooked beans and mushroom soup, milk and water chestnuts. Bake in a casserole 25 minutes at 375°. Crumble French onion rings on top. Bake 10 to 15 minutes more.
Heat oven to 350°. In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt and pepper, mixing lightly but thoroughly. Shape beef mixture to form an 8 x 4 1/2-inch loaf. Place on rack in open roasting pan. Bake in 350° oven for 1 hour or until no longer pink and juices run clear. Delicious when served with creamed potatoes and brown gravy.
Mix last three ingredients in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat.
Brown beef and onions. Add remaining ingredients. Mix well. Bake in 350° oven for 45 minutes.
Beat egg whites well. Combine all ingredients (except soda and tartartic acid). Place over gentle fire, stirring well for about 30 minutes. Remove from fire and strain. Divide into two parts in two bottles or jars. Into one bottle add soda, into other bottle add tartaric acid; shake each well. When cold, they are ready to use by pouring 3 to 4 spoonfuls from both parts into separate glasses, each filled 1/3 full with water. Stir each and only then pour them together.
Bake potatoes in a 375° oven about 45 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. In a small mixer bowl combine potato pulp, carrot, cream cheese, 1 tablespoon milk and pepper. Beat until smooth, adding more milk, if necessary. Stir in green onions. Spoon potato mixture into potato shells. Place on a baking sheet. Bake in a 375° oven for 15 to 18 minutes or until heated through.
Preheat oven at 350°. Grease cookie sheet. Place cake mix, eggs, butter, brown sugar and vanilla in a large bowl. Stir with a spoon or blender. Stir in chocolate chips and nuts. Drop by level tablespoon onto cookie sheet. Bake at 350° for 12 minutes. Cookies will be puffy. Let cool on pan 2 minutes, then remove to wire rack to finish cooling.
Mix all ingredients together. Pour into loaf pan, 9 x 5. Bake at 350° for 30 to 40 minutes until all liquid is absorbed.
Combine sugar, dry mustard, salt and onion. Add vinegar and oil alternately, a small amount at a time, beginning with vinegar. Beat well. Stir in celery seed and paprika. Store, covered in refrigerator. Serve on fresh fruit or vegetable salads.
Brown beef; stir and drain. Mix in medium bowl the mayonnaise, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onion, salt and pepper. Pour into pastry shell. Bake at 325° to 350° for 30 to 40 minutes. Serve quiche with fruit-melons, strawberries, pineapple, grapes, cooked broccoli or a vegetable salad.
Put mushroom and celery soup in casserole dish. Add water and 1/2 of dry soup. Put in chicken and rest of dry soup on top. Bake at 350° for about 1 to 1 1/2 hours. I usually cover with foil, but it might not be necessary.
Cook together cornstarch, sugar, jello and boiling water until thick. Let cool. Mix with strawberries and pour into baked pie shell. Let stand 3 or 4 hours. Top with Cool Whip.
Melt margarine. Add cocoa and sugar. Beat well and add eggs, one at a time. Then add dry ingredients and nuts. Bake in a 9 1/2 x 13 1/2-inch greased pan in a 300° oven for 30 minutes.
Heat oil in skillet with garlic. Wash and cut up peppers the long way; slice onion heavy. Saute a few minutes in skillet. Add red peppers, tomatoes and salt. Cook, covered, for 2 minutes or until done.
Put in a blender on low (except peppers). Mix about 1 minute. Stir in peppers. Serve cold.
Partially thaw broccoli under running water. Heat oil in large saucepan. Add onion; saute for 3 minutes. Add water and bouillon; heat to boiling, stirring occasionally. Add noodles and salt; continue to boil. Cook, uncovered, for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder; cook for 4 minutes. Add milk, cheese and pepper. Continue cooking over medium heat, until cheese is melted and broccoli is tender. Serves 12.
Melt margarine in 9 x 12-inch pan. Layer wafer crumbs and pack in. Add chocolate chips, butterscotch chips, nuts and coconut last. Drizzle canned milk over top. Bake at 350° for 30 minutes.
Combine all ingredients, except potatoes, in saucepan and cook about 5 minutes or until slightly thickened.	Place sliced potatoes in 9 x 13-inch pan and cover with sauce. Bake at 350° for 30 minutes.
Pierce steak all over with a fork. Combine all ingredients and pour over steak. Marinate overnight. Broil, slice thin and serve. (The remaining marinade can be heated up and used as a gravy.)
Cook broccoli according to package directions (don't overcook). Saute chopped celery in butter. Add cream of mushroom soup and sour cream. Simmer until thoroughly mixed. Spread small amount of sauce in bottom of casserole dish and alternate layers of sauce and broccoli, beginning and ending with sauce. Bake at 350° for 3 minutes. Add grated cheese and return to oven until cheese is melted.
Chop up chicken. Mix all together except almonds and chips. Put in baking dish. Sprinkle almonds on top, then potato chips. Bake at 450° for 14 minutes. May be frozen. Serves 6 to 7.
Melt caramels and milk into a double boiler or microwave, then add pecans. Drop by teaspoon onto a greased pan or buttered wax paper. Cool completely, about 5 hours. Melt chocolate and paraffin in double boiler or microwave. Dip each piece of candy into chocolate and put on buttered platter to cool.
Melt butter and let cool. Dice apples in pie plate. Sprinkle with cinnamon. Beat in separate bowl the egg, flour, sugar and melted butter. Pour over apples. Bake at 350° for 45 minutes. Preparation time: 10 minutes.
Cream butter and sugar. Add bananas and mash. Add eggs and mix. Sift dry ingredients. Add vanilla and mix well. Bake in greased pan at 350° for 1 hour.
Marinate vermicelli overnight in Accent, Lawry's salt, lemon juice and cooking oil. Next day, mix other ingredients, toss, let stand several hours or overnight. Makes a lot. Mix vermicelli with hands.
Soak beans overnight in cold water. In the morning, drain; add the onion, sausage (cut in pieces), kale (broken in pieces), salt, pepper, vinegar and 10 cups water. Bring to boil; reduce heat. Cook gently 2 to 3 hours. Add potatoes and 1 additional cup water. Continue cooking until potatoes are tender. Makes 6 servings.
Chop the livers and gizzards. In a large saucepan (5-quart), combine livers, gizzards and chicken backs. Cover with water. Bring to a rolling boil. Reduce heat and simmer until meat comes off bones. Remove bones. Add remaining ingredients, except rice. Bring to a boil and add rice. Cook until rice is done.
Preheat oven to 350°. In a quart pan, combine water and 1/2 teaspoon salt. Cover; bring to a boil. Add macaroni slowly. Reduce heat and simmer, uncovered, for 8 to 9 minutes. Drain macaroni and place in casserole. Stir in margarine, egg, salt and dry mustard. Add 2 1/2 cups grated cheese and mix well. Pour milk over the mixture. Top with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake 10 to 12 minutes more. Serves 4.
Rub outside of tenderloin with Italian seasoning and cook in a 12-inch Dutch oven for 40 to 60 minutes.
Cream butter and sugar; add vanilla and mix well. Add dry ingredients and mix well. Make walnut size balls. Press flat with glass dipped in sugar. Bake at 325° for 16 to 18 minutes.
Pound veal between pieces of waxed paper. Coat veal with flour. Heat butter in skillet until it sizzles. Add veal and cook over high heat until brown on both sides. Add mushrooms and saute briefly. Add bouillon and Marsala and stir together for 1 minute. Arrange veal on hot plate. Pour pan juice over. Garnish with parsley. Serves 4.
Place chicken in baking dish. Cut potatoes and onion into wedges and place on top of chicken and between chicken. Season tomato sauce with oregano and garlic powder. Pour over chicken. Top with Mozzarella cheese and bake at 375° for 45 minutes or until potatoes are done.
Prepare stuffing. Combine milk and meat; divide into 5 patties. On wax paper, pat each to 6-inch circle. Put 1/4 cup stuffing in center of each patty. Draw meat over stuffing; cover all stuffing. Place in 1 1/2-quart casserole. Combine remaining ingredients and pour over meat. Bake, uncovered, at 350° for 45 minutes. Makes 5 servings.
Brown pork chops and drain off fat. Combine sauce ingredients and pour over meat. Simmer, covered, for 45 minutes.
Mix together first 5 dry ingredients. Cut in shortening. Combine egg and orange juice and add to dry ingredients. Fold in cranberries and nuts. Pour into greased and floured loaf pan and bake at 350 degrees for 1 hour.
Mix Crisco, sugar, eggs and egg yolks. Add some milk and all dry ingredients; add mix. Then add hot water and mix. Drop by even teaspoons on a cookie sheet so they will be even in size. Bake for 10 minutes at 400°.
Preheat the oven to 350°. In a bowl, mix the butter with crackers and sugar. Press the mixture into the bottom of a spring-form pan. With an electric mixer, beat the cream cheese until smooth. Add condensed milk, eggs and salt. Beat thoroughly and add lemon juice. Pour the mixture into the pan and bake 50 to 55 minutes. Let cool at room temperature and refrigerate. Spread the sour cream over the cheesecake and garnish with fruit. Serves 8 to 10.
Mix ingredients together like pie dough. Grease 9 x 13-inch pan. Crumble 2/3 of mixture in pan. Pat down lightly. Top with one can cherry or any other pie filling. Crumble remaining dough on top. Bake at 350° for 40 to 50 minutes. Cut into bars when cool.
Preheat oven to 325°. Grease 13 x 9 x 2-inch glass baking dish or 3-quart shallow casserole. Combine flour, baking powder and salt. Beat butter or margarine and 1 1/2 cups sugar in mixer bowl. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat at low speed until well combined. Spread batter evenly in pan.
Combine eggs, butter, flour, baking powder, soda, allspice, cinnamon, ground cloves and sugar together. Add alternately with pinto beans. Mix well, then add nuts. Bake in oven at 350° for 1 hour.
In a greased 9 x 13-inch pan, place 5 cups cabbage. Mix ground meat, rice, salt, garlic powder, sour cream and onion in bowl. Spread on top of cabbage. Spread 5 more cups of cabbage on top of meat mixture. Put 1 can undiluted tomato soup on top of cabbage and 1/2 cup ketchup on top of that. Sprinkle shredded Colby cheese to cover entire casserole. Cover and bake at 350° for 2 hours.
Cream butter and sugar; add 1 egg at a time. Cream and add sour cream, then flour. Bake at 350° about 1 hour and 15 minutes.
Mix Parmesan cheese with flour, salt and pepper to taste. Cut baking potatoes into long quartered wedges. Toss with cheese mixture and place in a greased 9 x 13-inch pan. Drizzle with melted margarine. Bake at 375° for 45 minutes, until crispy on outside but tender on inside.
Preheat oven to 375°. In mixing bowl, beat butter and sugar until smooth. Add vanilla. Gradually stir in flour and cocoa until well combined. Form into a ball. Wrap in plastic wrap and refrigerate at least 20 minutes. On lightly floured surface, roll out dough to 1/2-inch thickness. Cut out any shape cookie and place on ungreased baking sheet. Bake 20 minutes and remove. Cool completely on wire rack (approximately 15 minutes). Use pastry brush and coat each cookie with melted chocolate, then drizzle white chocolate. Must stand 15 minutes or until chocolate is set.
Heat oil (2 inches) in deep fat fryer to 375°. Beat 1 cup baking mix, the milk and egg with hand beater until smooth. Coat cheese cubes lightly with baking mix. Insert a round wooden pick in each cheese cube; dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully, until golden brown, 1 to 2 minutes; drain on paper towels. Makes about 45 appetizers.
In a mixer, blend beaten eggs with oil. Add to mixture with buttermilk. Add vanilla by hand. Blend in the pineapple, coconut, carrots, nuts and flour. Pour into floured and well-greased pans (use three 9-inch pans). Bake at 350° for 55 minutes.
Lay brisket on heavy foil in a baking pan. Add remaining ingredients. Roll in foil. Refrigerate overnight. Bake at 300° for 4 to 6 hours. It's easy and it's delicious.
Sprinkle roast with salt and coarse ground pepper and put into a 14-inch Dutch oven. Combine 1/2 can broth, apple juice and garlic juice and pour into the oven. Roast for 2 1/2 hours with 12 coals on the bottom and 14 coals on top. Check after 1 hour to make sure	roast is moist enough; if necessary add the rest of the beef broth.
Trim crusts from bread and cube (about 8 slices). Set aside. Beat eggs. Add sugar, margarine and milk. Stir in pineapple and bread cubes. Bake at 350° for 30 to 40 minutes.
Melt chocolate squares over low heat. Add sugar and oil. One at a time, beat in eggs. Stir in vanilla and chocolate chips. In a separate bowl, sift together flour, salt and baking powder. Combine the dry ingredients with the chocolate mixture. Chill for 2 hours. Form the dough into 1-inch balls and roll in confectioners sugar. Bake at 350° for 10 minutes on greased cookie sheets.
Mix ingredients until smooth. Drop by tablespoon. Bake at 350° for 15 minutes.
Divide brownie batter in half and pour into well-greased and floured pizza pans. Bake. Let ice cream soften. Spread evenly on one brownie layer. Place other layer on top. Place back in freezer. Cut and dribble chocolate syrup on pieces.
Cook linguini according to directions (firm). Pour into colander and rinse with cold water; drain well. In large bowl, mix watercress, sesame oil, soy sauce, garlic and pepper. Add drained noodles and toss to mix. Cover and marinate in refrigerator 24 hours to 3 days. In a steamer basket, steam snow peas or thaw if using frozen; drain. Add to noodles and toss before serving. Makes 8 cups or 12 servings.
Heat water and milk to almost boiling in large bowl. (I do this in the microwave.) Sprinkle yeast on top of hot liquid. Let sit 5 minutes; stir gently. Add egg (I run hot water on it to warm it up). Beat. Add Bisquick; beat well. Let bowl sit for 30 minutes in a warm place. Mixture will look lumpy and bubbly. Pour in hot oiled skillet and fix like other pancakes.
Wrap precooked ham in foil. Place in crock-pot. Cover and cook on low for 6 to 12 hours. If desired, sprinkle ham with liquid smoke before wrapping in foil.
Brown meat; drain. Stir half of pizza sauce and the oregano into meat. Bring to a boil. Reduce heat and simmer for 10 minutes. Mix the Bisquick, egg and milk. Measure 3/4 of batter into greased pan. Pour remaining sauce over batter; spread evenly. Layer slices of cheese, the meat mixture, mushroom soup, remaining cheese slices and batter on top. Spread with Parmesan cheese. Bake, uncovered, until brown, 20 to 25 minutes.
*Mix 1 cup white and 1 cup brown rice. Cook with chicken bouillon and parsley flakes and 4 1/2 cups water.
In skillet, cook beef, onion and garlic until meat is brown and onion is tender. Drain fat. Stir in remaining ingredients. Cover and simmer for 25 minutes.
Spread cream cheese evenly in a microwave-safe bowl. Add can of chili, cheese, salsa, and green onion. Cook in microwave 2-4 minutes, until everything is hot and melted.
Place crackers on an ungreased cookie sheet with the lines in crackers all in the same direction. Heat butter and sugar to boiling. Boil 2 or 3 minutes. Add pecans. Pour over crackers. Spread to cover. Bake 10 minutes in a preheated 350° oven. Cut crackers in half while still hot. Remove from pan before completely cold.
Brown ground meat and onion in skillet. In a large stock pot, add beans, tomatoes, carrots and garlic. Fill pot about three-fourths full of water and add bouillon cubes. Cook for about 1 hour, then add potatoes and ground meat mixture. Continue to cook over low heat, adding cumin according to taste. Add chillies and salt and pepper and continue cooking until done. Great with cornbread.
Combine ingredients and simmer about 20 minutes. Makes 2 quarts. Double recipe for 1 gallon.
Dissolve Jell-O in boiling water. Add sherbet. Let thicken slightly. Add mandarin oranges, pineapple, bananas and nuts. Refrigerate until set.
Cook broccoli according to directions. Drain. Place in casserole dish. Mix soup (undiluted), cheese, milk, mayonnaise and egg together. Pour over broccoli. (Separate broccoli slightly while pouring to allow mixture into broccoli.) Melt butter and mix with bread crumbs. Sprinkle over top. Bake in 350° oven for 45 minutes.
Mince tomatoes, apples, onions and raisins. Mix together with all the ingredients and simmer for 2 1/2 hours.
Trim fat from chops and brown. Drain on paper towels. Slice potatoes and season with a little salt and pepper. Mix dry onion soup mix with mushroom soup and the water. Mix well and pour into large casserole dish. Add potato slices. Place pork chops on top of potatoes and bake at 400° for 1 1/2 hours or until chops are tender.
Combine melted butter, dry yellow cake mix and eggs. Mix well. Pour into a 9 x 13-inch greased pan.
Mix all together. Top with crushed crackers and butter. Bake at 350° for 45 minutes.
Place strawberries in a small bowl; stir in corn syrup, mashing berries slightly with a fork. Add mayonnaise, stirring until well blended. Chill about 1 hour to develop flavor and color. Serve with fruit salad. Makes 1 1/4 cups.
Mix all ingredients together in large bowl. Let stand for 1 hour, stirring occasionally. Then microwave for 1 minute on High.
Drain pineapple. Reserve juice. Drain oranges. Combine pineapple juice, pudding mix and orange drink mix (will be thick). Combine fruit and dressing. Sliced bananas may be added.
Fry bacon and set aside. Drain all but several tablespoons bacon fat from pan. With remaining fat, saute chopped onions and celery until clear. Add garlic and chicken broth. Peel and cube potatoes. Boil in chicken broth and sauteed vegetables until tender.
Prepare brownie mix and bake according to package directions in a 13 x 9-inch pan. Let cool and crumble. Prepare chocolate mousse according to directions, omitting chilling. Place half of brownies in bottom of a 3-quart trifle dish and top with half of mousse, crushed candy bars and whipped topping. Repeat layers, ending with whipped topping. Garnish. Chill at least 8 hours.
Mix all ingredients except lettuce. Refrigerate 3 to 4 hours, then let stand out to room temperature.
Cream oleo and sugar; add eggs and mix well. Sift all dry ingredients together and add to mixture; add vanilla, 1/2 cup chopped nuts and 1/2 cup chocolate chips. Mix well. Turn into two square cake pans and bake 25 to 30 minutes at 350°. While still hot, sprinkle remaining nuts and chips on the cakes. Cut into squares and remove from pans when cool.
In a very large bowl, mix each ingredient until frothy. Add each ingredient one at a time. Chill.
Blend eggs and butter. Gradually add flour, salt and cheese. Beat hard. Drop by tip of teaspoon into boiling chicken broth. Simmer for 5 minutes. Cover and let stand 5 minutes.
Combine all ingredients in a medium bowl, stirring well. Spread mixture in an 8-inch square pan. Cover and freeze at least 3 hours. Yield: 16 servings. One serving = 1 starch, 1 fat. Fat: 5.0 g. Calories: 134.
In large bowl, stir sugar, vinegar and oil together until sugar dissolves. Add remaining ingredients and mix well. Store, covered, in the refrigerator for 24 hours.
Bake as directions on package in a 13 x 9-inch pan. While cake is baking, combine cream of coconut and Eagle Brand milk. While cake is hot from oven, punch full of holes with fork. Spoon milk/cream mixture over hot cake. (This mixture will seem like a lot, but spooning slowly, it will seep into cake.) Cool, then frost with Cool Whip and sprinkle with coconut.
Mix well and freeze. Makes 1 1/2 gallons. Remove from freezer and let thaw at least 3 hours before serving. Add 1 quart of ginger ale.
Mix together dry ingredients, then add remaining ingredients. Mix together well and cook over low to medium heat until thickened. Pour into one deep pie crust or two regular crusts. Top with meringue. Enjoy!
Mix all together and cook 40 minutes slowly in skillet. Toast buns and put mixture in buns as you serve burgers. Makes 10 hamburgers.
Simmer very slowly for at least one hour the onions and garlic in olive oil. While onions cook, wash and soak dried mushrooms for 1 hour. Combine ingredients and simmer slowly for another 1 to 2 hours.
Mix all of this well. Crumble on top. Bake at 350° for 1 hour.