HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and baking soda in bowl and set aside. Combine both sugars, butter and vanilla. Mix well. Add eggs. Add dry ingredients to the moist ingredients and mix well. Last, add chocolate chips. Put dough in fridge to get cold, then preheat oven to 375°. Place dropped cookie dough by spoonfuls on greased cookie sheet. Bake 6 to 8 minutes.
Heat oven to 350°. Grease 2 (9 x 5 x 3-inch) loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, water and pumpkin. Blend in flour, soda, salt, baking powder, cinnamon, nutmeg and allspice. Can stir in nuts and raisins (optional). Pour into loaf pans. Bake about 70 minutes or until done. Makes 2 loaves.
Cream butter and sugar. Add eggs, one at a time, beating after each. Measure dry ingredients and sift. Add alternately with buttermilk, starting and ending with dry ingredients. Add vanilla. Stir in coconut and pecans. Bake in layers at 350° until top is slightly browned.
Peel potatoes; cut into quarters or chunks. Combine butter and garlic; mix well. Dip potatoes into melted butter, then crumbs, coating well. Salt to taste. Place on lightly oiled baking sheet. Bake at 400° for 45 to 55 minutes or until done, pouring leftover butter over the potatoes from time to time. Sprinkle with paprika.
Brown beef, stirring to crumble; drain excess fat. Stir in taco seasoning and tomato sauce. Add cheese. Separate roll dough into triangles. Place rounded tablespoons of beef mixture on each, roll up and place on baking sheet. Bake at 375° for 15 to 20 minutes. Makes 5 or 6 servings.
Mix all together with fork or fingers. It will seem very crumbly for a while, but keep squeezing flour and oleo/cream cheese together until like pie dough. Roll into 24 balls and shape in tea pans (2) like mini pie crusts. Place a few chopped pecans into each cup.
Mix with fork, cake mix, butter and 1 egg. Press in greased pan, 9 x 13-inch. Beat sugar, cream cheese and 2 eggs for 5 minutes and pour over other mixture. Bake 30 to 40 minutes at 350°.
Cook in double boiler the first 4 ingredients. When heated well add gradually the egg yolks and cook until custard stage. Then add vanilla. Layer slices of bananas and layer vanilla wafers and then custard. Repeat until all custard to used.
Mix sugar, baking powder and salt. Mix egg whites until soft peaks form. Begin adding sugar mix gradually to egg whites as they beat; beat for 1 to 2 minutes after all sugar is added. Carefully fold in crumbs, nuts, chocolate and 1 teaspoon vanilla. Spoon into buttered pie plate. Bake at 350° for 30 to 35 minutes. Cool completely.
Preheat oven to 375°. Lightly grease mini muffin pans. In large skillet, saute onion and garlic in oil. Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt and pepper. Add crumbled bacon; blend all well. Separate dough into 10 biscuits. Separate each into 2 layers. Place a layer in muffin tin, pressing to fill cup. Fill with spinach mixture. Bake for 15 to 20 minutes, or until brown.
Mix in order given. Fill loaf pans 1/2 full. Makes 3 loaves. Bake at 350° for 1 hour.
In skillet, brown chops in a little oleo or pork drippings. Combine cream of mushroom soup, mushroom pieces, beer and onion soup mix. Place chops in casserole and pour gravy mixture over chops. Bake 1 hour or more in a 350° oven.
Bake cake as directed in oblong cake pan. While hot, punch holes in cake with fork. Pour condensed milk evenly over cake. When cool, top with topping, then coconut. Keep in refrigerator.
Add pineapple to softened cream cheese. Mix green peppers, salt and onion together. Add to mixture, then add 1/2 to 1 cup nuts. Shape into two balls. Use remaining nuts around the balls. Freeze well.
Combine all the ingredients in a blender; cover and blend until smooth. Serve at once before it melts. You can also use frozen blueberries, raspberries, orange juice or about any other frozen fruit or juice.
Combine all ingredients and mix well. Cover and refrigerate. Each day for 3 days, remove from refrigerator and mix well for 5 minutes. On the fourth day, divide mixture into three (3) parts. Roll each out to resemble a roll of hard salami (roll on hard surface). Bake at 160° on a wire rack in a shallow pan for 9 hours (turn after 4 1/2 hours). Remove from oven and roll in a paper towel to remove excess fat. Cool, slice and serve.
Thaw spinach; drain and squeeze. Mix all ingredients. Scoop out center of round loaf of pumpernickel or rye bread. Spoon dip into center of bread. Use extra bread for dipping. Also good for dipping vegetables and crackers.
Sift dry ingredients together. Cream sugar and shortening, adding well beaten eggs. Mix all together. Drop by teaspoon on baking sheet. Bake in oven at temperature of 375° to 400° for about 10 minutes.
Cut buns open and butter them. Spread with filling which has been thoroughly blended. Roll in aluminum foil. Bake 20 minutes at 350°.
Mix crab oil and dressing. Inject turkey and marinate overnight. Drain excess marinade. Bring peanut oil to 350° (I use fish fryer). Drop whole turkey in oil for 4 minutes per pound. Make sure oil stays at 350°.
Place in layers in greased 2-quart casserole. Garnish with green pepper slices. Bake 2 hours at 350°.
Mix together and cook until clear. Into cooled crust, arrange strawberries. Top with cooled Jell-O mixture. Top with Cool Whip (optional).
Roll chicken breasts in bread crumbs seasoned with basil, garlic powder and Parmesan cheese. Place chicken in baking dish; pat with margarine. Cover and bake at 350° for 20 minutes. Pour heated spaghetti sauce over chicken and top with grated Mozzarella. Bake uncovered for another 10 minutes. Serve chicken with sauce over choice of pasta. Serves 2 and takes 35 minutes to make!
Cream first three ingredients; then add remaining ingredients and mix well. Cook at 325° to 350° for 30 to 35 minutes. Cool. Cut in squares and remove from pan.
Cream eggs and sugar together, then add milk, water, vanilla and Amaretto. In a 9 x 13 inch pan, melt butter. While butter is melting, break bread and soak in mixture. After soaking, pour this mixture into the melted butter. Put the pan on a cookie sheet and fill it with hot water. Bake for 1 hour at 350°.
Place corn in a large saucepan and cover with water. Add butter, milk and sugar. Bring to a boil. Cover and boil 12 to 15 minutes. Turn down to simmer until ready to serve. Remove. Drain. Salt to taste and serve with additional butter.
Brown chops in a little oil or margarine. Remove from skillet and render the cut off fat or use oil to make gravy with flour and broth (may be part water). Season with salt and pepper. Add sage, brown sugar and vinegar to taste. Place chops in a shallow baking pan. Top with onion slice and apple half which has been cored. Stuff cores with raisins and scatter some about. Pour gravy over all. Bake, uncovered, at 325° for 45 minutes. Add liquid, if necessary, and bake for 45 minutes more, covered. Makes 8 servings.
Cut all vegetables into small pieces. Mix the sauerkraut and vegetables together. Mix the sugar, vinegar, oil and salt together. Pour vinegar mixture over vegetables; let set overnight. Enjoy!!
Mix margarine, sugar, brown sugar and peanut butter together. Add egg, vanilla, flour and baking soda to mixture. Make 40 balls and put them in mini cup pans. Bake at 350 degrees. 8 - 10 minutes until lightly golden brown. Do not over bake. They will appear done. Immediately upon removing from oven, press peanut butter cup in center of each cookie.
Mix together cake mix, flour and jello. Add eggs, 3/4 cup strawberries (reserve rest for icing), oil and water. Bake at 375° for 45 minutes.
Shape beef into 4 to 6 hamburgers. Wrap with strip of bacon; fasten with toothpick. Grill or broil. A 5-star treat!
Melt the chocolate chips and butter over low heat. Add the evaporated milk and powdered sugar. Bring to a boil and cook 3 to 5 minutes. Remove from heat and add the vanilla.
Cream butter and powdered sugar together; add vanilla. Mix in flour and pecans or walnuts. Roll and shape into crescents; place on a cookie sheet. Bake until golden in a 350° oven. Roll in powdered sugar.
In a super large mixing bowl, cream butter, sugar and eggs. Alternate adding milk and dry ingredients until all are added. Mix with hands until batter does not stick to your hands (more flour may be added until desired consistency is achieved). Roll into 1/2-inch sheet and cut cookies. Place onto greased cookie sheet and bake at 350° until browning on bottom. Makes about 8 dozen cookies.
Place bread crumbs in large bowl. In medium saucepan, scald milk and butter. Mix sugar, eggs, salt and cinnamon together. Add mixture to scalded milk and butter. Mix slightly, then add to bread crumbs and mix. Add raisins and mix. Pour into greased bread pan. Place bread pan inside a 13 x 9 x 2-inch cake pan that has about 1-inch of water in it. Bake at 350° for 40 to 45 minutes (until knife comes out clean).
Clean and cook whole head of cauliflower until tender-crisp (12 to 15 minutes). Drain. Place cauliflower in ungreased 1 1/2-quart casserole. Mix remaining ingredients until crumbly and press evenly on cauliflower. Bake at 375°, uncovered, until cauliflower is tender and crumb mixture is brown (15 minutes). Yields 6 servings.
Beat eggs, butter, flour, garlic salt and olives. Blend in cottage cheese and Swiss cheese. Bake at 375° for 40 to 45 minutes until center is firm in 9-inch pie pan.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Stir in vanilla and kraut. Sift dry ingredients together. Add to mixture alternately with water, beginning and ending with dry ingredients. Pour batter into two well-greased and floured 8-inch round or square pans. Bake at 350° for 30 minutes, or until cake tests done. Fill and frost with Chocolate Cream Cheese Frosting.
Mix first 11 ingredients. Bake peanuts at 400° until brown. Chop real small and add to the batter. Add flour, mix well and roll into long pretzel stick shapes. Cut into diamond shapes. Bake at 350° for 15 minutes. Cool and drop into icing. Stir until well coated.
In a large bowl, combine bread cubes, potatoes, carrots, celery and parsley. Add beaten eggs and chicken stock. Fold in diced chicken. Mix all ingredients until blended. Bake at 350° in a well buttered 13 x 9 x 2-inch pan for 45 to 50 minutes until firm. Serves 12 to 16.
Cook milk, sugar and margarine in pan for 8 minutes; do not boil. Remove from heat. Add Marshmallow Creme and chocolate chips (nuts if desired). Mix well. Pour onto large pan. Allow to cool. Yields approximately 5 pounds.
Mix ingredients. Pour into pan. Makes 2 Bundt cakes. Bake at 400° for 45 minutes to 1 hour or until golden brown.
Combine first four ingredients in pan and let stand. Sift dry ingredients in a bowl, add egg and enough milk to make a stiff batter. Place first mixture on stove and bring to a boil. Drop dumpling batter by teaspoonfuls into hot sauce, reduce heat and cover with a lid. Cook for 15 to 20 minutes. Can be served with cream, ice cream, whipped cream or yogurt.
Prepare pudding with milk, add marshmallows, whipped cream and oranges. Refrigerate over night. Just before serving add sliced bananas and pineapple.
Combine first 6 ingredients, then pour melted chocolate over the top. Mix well. Pour onto 2 cookie sheets lined with waxed paper. When cool, break into pieces. Makes a lot! Great for gift bags. Keep in a cool place as it gets sticky if it gets warm.
Flour steak and brown quickly in skillet with oil. Remove from skillet and place in crock-pot. Add tomatoes, Worcestershire, onion, green pepper, salt and pepper. Cook on low (6 to 8 hours) or until steak is tender. Serve with mashed potatoes or rice. Thicken sauce with flour and water mixture.
Add juice to instant pie filling. Beat slowly with hand mixer until well blended, about 2 minutes. Pour into baked pie crust. Top with Cool Whip. Store in refrigerator.
Take large casserole deep dish. Layer in order: shredded lettuce, tomato, mushrooms, onions, peas, cheese and mayonnaise, then garnish with onion. Cool in refrigerator before serving.
Mix thoroughly. Store in refrigerator in covered container. Bake in muffin tin or pie pan at 400° for 15 to 20 minutes. Will store up to 6 weeks in refrigerator.
Mix sugar and flour together. Separate eggs (saving whites for meringue if making pudding or pie). Mix sugar and flour mixture together with egg yolks. Add milk and heat on medium heat until slightly thick, stirring often. Remove from heat and add 1 teaspoon vanilla flavoring. If used as a fruit salad filling, add 3 tablespoons peanut butter into filling. Pour mixture over sliced apples, bananas and chopped nuts.
Brown meat and onion together; drain. Combine soup, taco sauce, tomatoes and milk and warm. Layer nachos, meat, cheese and sauce. Repeat. Bake at 350° for 30 minutes.
Mix all ingredients together and boil 1 1/2 minutes. Cook and stir until thick enough to drop on waxed paper.
Combine all ingredients, except butter or margarine. Mix well. Shape into 8 large patties. Brush with melted butter or margarine and broil slowly until brown on both sides, turning once. Cook to desired degree of doneness, 10 to 20 minutes.
Cut shortening into sifted dry ingredients. Add liquids. Mix well. Bake on greased sheet at 450°. Can be stored in refrigerator until ready to use.
Beat eggs and milk together. Add water and vanilla. Pour into a deep dish pie shell. Sprinkle with a pinch of nutmeg. Bake at 350° for 1 hour or until set.
Mix all dry ingredients together. Place melted shortening and milk in dry ingredients and mix well. Pat out on floured board. Cut; place on greased baking sheet. Bake at 400° for 10 to 12 minutes. Makes 6 to 8 biscuits.
Sprinkle chicken with lemon juice, soy sauce, garlic salt and parsley to taste. Put in oven at 350°, covered. Baste after 30 minutes. Cook another 30 minutes. Remove cover and broil for a few minutes. May be served in a traditional manner with brown rice and broccoli. Chicken may be skinned to cut calories.
Cream the butter with the sugar. Add 4 eggs, one at a time; beat well. Dissolve 1 teaspoon soda in 2 cups of buttermilk. Alternate additions of 5 cups sifted flour with buttermilk. One teaspoon of vanilla or lemon extract may be added to enhance flavor. Bake in a well-greased tube pan at 300° for 1 hour and 15 minutes.
Mix evaporated milk, margarine, sugar, salt and cocoa in medium saucepan; bring to a boil and cook for 1 minute, stirring constantly. Remove from heat; add vanilla. Allow to cool for about 5 minutes. Stir in 1/2 cup peanut butter and 3 cups oatmeal. Drop by teaspoonfuls on waxed paper. Allow to harden.
Mix lettuce, green onions, poppy seed and almonds; refrigerate overnight. Mix sugar, vinegar, black pepper, oil and salt. Just before serving, add noodles to salad; pour on dressing and toss. Serve and enjoy!
Brown sausage in skillet; drain fat. Leave to cool. In separate boiler, add mustard, ketchup, brown sugar and barbecue sauce. Bring to a boil. Add sausage and simmer 10 minutes. Works well as appetizer with cheese and crackers.
Brown the rice. Add mushrooms and liquid which you have brought to a boil. Bake in a covered casserole in a 350° oven for 1 hour and 15 minutes. Do not salt. Serves 6.
Cook together and cool the egg, flour, sugar and pineapple juice. Drain pineapple. Add diced cheese and marshmallows. Add pineapple mixture to sauce. Chill for an hour or so. Before serving, add whipped cream and garnish with nuts.
Bake potatoes and cut into halves. Empty potato centers into bowl and put shells to the side. Mix the potato centers as you would mashed potatoes with milk and butter. After getting the consistency you want, add egg and 1/2 cup cheese. Mix well. Spoon mixture back into potato shells. Top with more cheese, bacon bits and chives. Bake in oven at 350° until cheese has melted.
Combine bread crumbs (reserve 1/4 cup crumbs) with water, mix to a paste and press into bottom of a pie plate or quiche dish. Bake at 400° for 10 minutes to make crust; cool.
In a 5-quart kettle or Dutch oven, combine sugar, vinegar, salt, ground ginger, mustard seed, peppercorns and cayenne. Bring to boiling. Mix in tomatoes, apples, zucchini and onions. Boil gently, uncovered, stirring frequently until almost thickened, about 1 hour. Add raisins and candied ginger. Continue cooking, boiling gently uncovered, stirring often until thickened, 10 to 15 minutes. Fill hot clean canning jars to within 1/4-inch of rims with boiling hot chutney. Run a spatula down edges between chutney and jars to release air bubbles. Wipe rims and place scalded lids on top. Screw on bands. Place jars on a rack in a canning kettle half full of hot water to cover jars by 1-inch. Bring to a gentle boil and process 5 minutes. Remove from water and cool thoroughly.
Pour the ginger ale into a large punch bowl, filling to slightly more than half full. Empty one container of the frozen sherbet into the punch bowl. Stir well. The sherbet will melt and form the rich, foamy frappe. Add the second container of sherbet and it will keep the punch cold. Replenish ginger ale as needed. Add more sherbet as needed. Serves 30 to 40 people, using punch cups or Dixie cups. Great anytime. Kids and adults love it!
Brown hamburger and onion. Put in 9 x 9-inch pan. Add all other ingredients. Put grated cheese on top. Bake at 350° for 15 minutes or until cheese is melted and brown.
Place chocolate and milk in a heavy saucepan. Cook and stir over very low heat until blended. Add sugar and salt; stir over medium heat and heat to a boil. Continue boiling, without stirring, until a little forms a soft ball in cold water (or to 234°). Remove from heat. Add butter and vanilla; cool to lukewarm (110°). Then beat until mixture holds its shape. Pour at once into buttered 8 x 8-inch pan. Cut when cold.
Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place linguica on shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm.
Mix cake batter according to directions on box. Pour into two greased 13 x 9-inch pans. Bake at 350° for 15 minutes or until done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract. Beat 2 minutes; add cream cheese and beat well. Stir in pineapple. Spread over cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.
In a large pan, saute onion and garlic in oil for 1 minute. Stir in beef and cook until well done. Stir in beans, tomatoes, tomato sauce and seasonings. Cover and cook over low heat for 1 hour. Remove cover and continue to cook 30 minutes more.
Brown beef; drain and add sauce and undrained kidney beans. Top Fry Bread with beef and add vegetables and cheese.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In large bowl, stir together the flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in the chocolate chips and nuts. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake for 10 minutes.
Cut each slice of cheese in half. Place each half on top of chicken cutlet. Starting with a short end, tightly roll up cutlets jelly roll style. Tie securely with string. On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
Place asparagus in a baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle 1/4 teaspoon salt. Bake, uncovered, at 400° for 20 to 25 minutes or until tender. Cook pasta according to package directions and drain. Combine onions, vinegar and soy sauce in blender. Gradually add 1/2 cup olive oil. Pour dressing over spinach, pasta and asparagus. Sprinkle cashews and Parmesan cheese on top. Serve immediately.
Process everything except crab, scallions and mayonnaise until the peanuts are minced. Mix with other ingredients. Spread 1 tablespoon on each toast and bake in a preheated 450° oven for 10 minutes, or until they are browned lightly on top. Garnish with parsley. Serves 24.
Cream together the sugar and oleo. Add the eggs. Mix the pineapple, coconut and pecans; add to the creamed mixture. Fold in the whipped cream or Cool Whip. Line the bottom of a Pyrex dish with the vanilla wafers. Alternate with the mixture and wafers, with mixture on top. Chill overnight.
Dip biscuits in butter, then in cinnamon-sugar. Make hollow in center of biscuit with your thumb and fill with cream cheese. Bake at 400° for about 10 minutes.
Preheat oven to 400°. In large ovenproof skillet, heat oleo until bubbly. Add mushroom and saute 2 minutes. Stir in flour then gradually whisk in broth and milk. Dissolve broth, 1/2 cup hot water. Cook, stirring until thickened. Fold in remaining ingredients except biscuits. Remove from heat. Border turkey mixture with biscuits. Bake about 15 minutes or until biscuits are golden. Makes 4 servings.
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine egg, milk and oil; add to dry ingredients, stirring just until moistened.
Mix first 4 ingredients. Add liquid smoke. Seasoned salt and pepper goes on the type meat you are going to grill. May brush meat or sprinkle while grilling.
Melt peanut butter chips and shortening in top of a double boiler over hot water. Stir until smooth and creamy. Combine cereal, melted chips and raisins; stir until cereal is coated. Drop by teaspoonfuls onto a waxed paper lined cookie sheet. Cover; chill for 1 hour.
Heat oil over medium-high heat in 5-quart Dutch oven, until oil sizzles. Cut tenderloin into 1/2-inch slices. Place turkey, potatoes, carrots, celery, onions and garlic in a pan. Cook and stir frequently until turkey is no longer pink (about 10 minutes).
Melt oleo in a 13 x 9-inch baking dish or larger. Mix all ingredients except cheese together. Pour in baking dish and top with cheese. Bake at 350° for 30 minutes. Serve hot. Can be reheated in microwave.
Preheat oven to 350. Boil Macaroni in water. Drain and place in buttered casserole dish. Add Cheddar Cheese, Salt, Pepper and Ham. Cover all with Milk. Sprinkle crumbled Saltine Crackers over the top. Dot top with Butter. Bake 40 minutes. 6 - 8 servings.
Beat eggs. Add Bisquick, oil and milk. Mix all together with zucchini, onion and cheese. Pour in a greased 9-inch pie pan. Bake at 375° for 30 to 35 minutes.
Pour boiling water over tea bags and mint leaves; let steep for 15 minutes. Add undiluted frozen juices and sugar. Mix well. Add water to make 1 gallon of summer tea. Serves 18 - 20.
Cream margarine, Crisco and sugars. Have eggs and milk room temperature. Add	remaining ingredients	to creamed mixture. Bake at 325° for 1 1/2 hours.
Combine cranberries, marshmallows and sugar; mix lightly. Cover and chill. Add remaining ingredients; mix lightly. Serves 6.
Cut bacon slices lengthwise ways to make 2 slices out of one. Wrap one slice of bacon around a bread stick. Do this until all bread sticks are wrapped with bacon. Place on a microwave bacon plate and cook in microwave until bacon is done. Roll bread sticks in Parmesan cheese after cooking. Serve as a party snack.
Rub roast with mixture of onion salt, marjoram and pepper. Place pork, fat side up, on rack in shallow roasting pan in oven. Roast, uncovered, in a 325° oven for about 2 1/2 hours. Garnish with parsley, if desired.
Pour peach pie filling in a bowl. Add other ingredients. Chill and serve. Yield: 12 servings.
Blend soup, mayonnaise and lemon juice. Stir in chicken, vegetables and water chestnuts. Spread evenly in a 9 x 9-inch buttered baking dish. Sprinkle with cheese and parsley. Combine margarine and corn flakes and sprinkle on top of mixture. Bake 45 minutes at 350°.
Grease ten 2 1/2-inch muffin pan cups. In a small bowl combine walnuts, sugar and cinnamon. Separate biscuits and cut into quarters. Shape into balls. Coat each with mayonnaise, then roll in walnut mixture. Place 4 balls in each muffin pan cup. Bake at 400° for 15 to 17 minutes or until brown. Serve warm.
Cream Crisco and margarine. Beat in eggs and sugars. Add vanilla. Blend in flour, soda, salt and oats. Stir in peanuts. Drop on cookie sheet. Bake at 375° for 8 to 10 minutes.