HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir shortening to soften. Add dry ingredients. Add water and vanilla. Mix until flour is dampened. Beat vigorously for 2 minutes. Add eggs and chocolate. Beat 1 minute longer. Pour into paper lined 9 1/2 x 5 x 3-inch loaf pan. Bake in slow 325° oven for 60 to 70 minutes or until done. Cool in pan 10 minutes. Remove. When completely cool, sift confectioners sugar on top.
Spray a 9 x 12-inch baking dish. Add all the ingredients and mix slightly. Bake at 350° for 1 hour.
Heat oven to 350°. Cream Crisco, sugars, honey, egg, milk and vanilla in large bowl at medium speed of mixer until well blended. Combine flour, baking soda and salt. Mix into creamed mixture. Stir in oats, coconut, raisins and nuts. Drop onto baking sheet and bake 7 to 8 minutes or until done. Makes 4 dozen cookies.
Brown and drain ground beef. Add taco mix and water; simmer 5 minutes. Spread crescent rolls in ungreased pie pans up on sides and make an edge. Spread half of crushed Doritos over crust. Add beef mixture, then sour cream. Add cheese and top with remainder of Doritos. Bake at 375° for 20 minutes or until crust is brown. When ready to serve, add lettuce, tomatoes and bottled taco sauce to taste.
Dissolve Jell-O in 2 cups hot water. Add frozen orange juice and stir until dissolved. Let cool in refrigerator until slightly thickened. Stir in oranges and pineapple. Chill until firm.
Mix all ingredients together. Chill dough. Shape into "fingers". Bake on cookie sheet in slow oven (325°) for 15 to 20 minutes. Roll in powdered sugar.
Combine dry ingredients. Stir in nuts. Combine remaining ingredients. Stir into dry ingredients only until batter is moistened. Spoon into 2 greased and floured 9 x 5 x 3-inch or one 9 x 13-inch or Bundt pan. Bake in 350° oven for one hour.
Combine first four ingredients. Bring to a boil, stirring constantly. Boil one minute. Remove from stove. Add vanilla and beat until of spreading consistency. Spread on cake.
Boil cabbage wedges until tender. Combine soup and cream cheese. Top cabbage that has been placed in casserole dish. Sprinkle with onion rings. Bake at 350° for 20 minutes.
Mix together. Spray an 8 x 8-inch pan with Pam. Cover bottom with fruit of choice (blueberries, apples, peaches, strawberries). Spread mixture on top, then cut 1 stick of butter into pats and place all over top of mixture. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Brown sausage; drain. Add the remaining ingredients and put in a crock-pot until cheese is melted.
Stir first 4 ingredients together. Add well beaten egg, fruit cocktail (drained), 2 1/2 tablespoons of liquid from fruit cocktail and vanilla. Stir lightly. Pour into lightly greased 8 x 8-inch pan. Over top, spread crumbled 1/2 cup brown sugar and 1/2 cup chopped nuts (optional). Bake at 350° for 45 to 50 minutes. May be served with whipped cream, ice cream or lemon sauce.
Mix the lime, water and cucumbers in container. Can use a plastic bucket with good results. Let stand 24 hours. Then, wash at least 5 times in cold water and cover with fresh water. Let stand for 3 hours and drain. Add vinegar, sugar and salt. Mix well. Add cucumbers and let stand for another 24 hours. Heat for 35 minutes; place in jars and seal.
Cream shortening, sugar, eggs and vanilla until light and fluffy. Sift in dry ingredients. Add drained fruit and nuts. Turn mixture into well greased 8 x 8 x 2-inch pan. Combine melted butter and sugar and pour over top of batter. Bake at 350° for 45 minutes.
Form ground beef into mini-meatballs. Brown mini-meatballs in skillet and drain. Mix Heinz chili sauce and currant jelly together. Heat in medium saucepan until melted (preferably on low heat). Combine meatballs and sauce and simmer.
Mix the first 6 ingredients together in a shallow casserole dish. Sprinkle over mixture the brown sugar, cocoa and hot water. Bake for 30 to 40 minutes at 350°.
Dissolve yeast in warm water. Mix salt, sugar and shortening together. Then add 2 cups hot water. Mix with flour. Let rise to twice its bulk. Knead and cut into rolls. Let rise 1 1/2 hours. Bake at 400° until brown.
In a saucepan, combine pineapple and sugar; bring to a boil. Remove from heat.
Pour the first 5 ingredients into a blender and blend. Pour into a small saucepan and heat on medium just before boiling. Pour into a mug and top with the whipped cream.
Preheat oven to 450°. Spray sides of a 9-inch springform pan with nonstick vegetable cooking spray.
Sift flour, brown sugar, soda, cinnamon and nutmeg. Mix shortening, egg and milk or juice. Add 1/2 of flour mixture with the raisins, nuts and apples. Place on greased cookie sheet by heaping teaspoonfuls. Bake at 400° for 8 to 10 minutes. Yield: 45 to 50 cookies.
Butter or Pam spray a jelly roll pan. Coarsely chop nuts onto pan. Cook sugar, Karo and milk in heavy pan to 240° on candy thermometer. Stir constantly. Add butter. Cook to 245°. Add vanilla and pour onto prepared pan. Scrape pan into small dish to prevent candy from becoming sugary. Cool without moving pan. Score and cut. Wrap pieces.
Mix all the ingredients except crushed potato chips. Put potato chips on top of mixture. Bake at 350° for 30 minutes.
Fry bacon until crisp. Remove and crumble. Fry ground beef and onion in bacon grease until brown. Add remaining ingredients. Mix well. Top with crumbled bacon. Bake at 350° for 1 hour.
Drain fruit, reserving juices. Dissolve gelatin in 1 cup of boiling water. Add reserved juices with enough water to measure 1 3/4 cups and mix well. Add blueberries and pineapple to liquid mixture. Pour into a 13 x 9-inch dish and refrigerate until firm. Combine remaining ingredients, except pecans. Blend until smooth and spread over gelatin mixture. Sprinkle pecans on top and refrigerate until well chilled.
Let pineapple and sugar come to a boil, then add gelatin dissolved in water. Remove from heat. When mixture begins to set and cool, add cream cheese, smoothed out and whipped, whipped cream and cherries. Let cool and set in refrigerator.
Fry bacon in Dutch oven pan; drain bacon. Use drippings and fry chopped onions, green pepper, olives, bacon, salt, garlic powder and pepper, then add 3 cans of tomato sauce or paste, then enough water to bring to a boil. Then add rice, stir and cover rice and cook rice as usual.
Melt chocolate chips. Add cream cheese and vanilla; mix well. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
Grate or grind cheeses; add other ingredients except for 1/4 cup parsley. Shape into a ball and roll in remaining parsley. Refrigerate.
Preheat oven to 400°. Cook and mash potatoes. Add butter, milk, sugar, nutmeg and cinnamon. Add eggs last. Mix and pour into greased baking dish and bake at 400° for approximately 20 minutes. (If runny in the middle, cook a little longer.) If desired, put marshmallows on top and bake 10 minutes more.
Brown hamburger with green pepper and onion and salt, pepper and chili powder to taste.	Add tomato sauce, kidney beans and tomatoes. Simmer 2 to 3 hours.
Place chicken in buttered dish. Cover each breast with cheese slice. Combine soup, water and juice. Pour over chicken; season to taste. Sprinkle stuffing mix over chicken. Spray with vegetable spray or drizzle 3 tablespoons butter over. Bake at 350° for 45 to 55 minutes. Overbaking makes chicken tough and dry.
Combine all items except flour. Bring to boil and boil 10 minutes; cool completely. Add flour and baking soda. Pour into greased and floured 13 x 9 x 2-inch pan and bake 20 to 30 minutes at 350°.
Mix and cook apples with other ingredients until thickened. Pack apples in jars and pour liquid over and seal. Process 20 minutes in hot water bath.
Preheat oven to 350 degrees. Melt butter in 9x13x2 inch baking pan. Combine bread with the milk/syrup mixture. Mix and set aside. In another bowl, combine eggs, sugar, and lemon juice. Mix well and then add to bread mixture along with the chopped apricots. Stir until well mixed. Pour into pan. Bake for 1 hour. Serve with Lemon Butter Sauce.
Mix all ingredients together using 1 tablespoon of mayonnaise to begin with. Add another if needed. Keep refrigerated.
In large bowl, combine water and concentrates. Add cranberry juice and sugar. Stir until sugar dissolves. Chill. Before serving, very slowly add pink Catawba juice. Stir gently. Makes 24 (4 ounce) servings.
Mix peanut butter and sugar. Sprinkle 1/2 over bottom pie crust. Pour in pudding after it is made according to directions on box. Top with whipped topping. Sprinkle the remaining peanut mixture over top. Refrigerate until cold.
Cook cutlet, top with tomatoes (breaded and browned). Add avocado and Swiss cheese. Put lid on top until cheese melts. Serve with potato or rice.
Place all the ingredients in a skillet, cover and cook on top of stove over low heat for about 45 minutes.
Wash and peel potatoes; cut into wedges. Let stand in cold water for 1 hour or more. Rinse and dry well. In heavy roaster, put small amount of oil and heat over burner. Add potato wedges; sprinkle with seasonings as desired. Toss lightly. Cut 1 stick oleo into small pats and place over potatoes. Bake, uncovered, about 1 1/2 hours. When lightly browned, turn with spatula and continue baking.
Combine all ingredients. Make tablespoon size cookies on ungreased tins. Bake at 365° for 15 to 20 minutes. Makes 6 to 8 dozen.
Grate cheese in mixing bowl. Add cream cheese, garlic cheese, smoke cheese (if using) and margarine. Cover. Leave out overnight.
Mix together and store in dry place. Use a heaping 1 1/2 teaspoons per cup. Pour on boiling water. (This is a very soothing beverage for colds and sore throats!)
Bake cake as directed in a 9 x 13 cake pan. While still hot, punch holes in cake with fork. Pour the sweetened condensed milk over cake. Place Butterfinger (crumbled) over cake next. Let cool and top with Cool Whip.
Place Hershey bars, marshmallows and milk in top of double boiler; heat until candy and marshmallows are melted. Cool in refrigerator until mixture begins to congeal. Whip the cream, and fold until the candy-marshmallow mixture is thoroughly combined. Pour into pie shell and chill in refrigerator for several hours.
Cook sugar and corn syrup together until candy thermometer reaches 245°. Remove from heat and add butter. Stir until dissolved. Add whipping cream slowly. Return to heat and cook until candy thermometer again reaches 245°, stirring constantly. Add vanilla and pecans. Drop on foil that has been buttered. When cool, wrap in plastic wrap. Makes about 40.
Beat egg whites very stiff (with electric mixer). Add light brown sugar and beat until satin looking. Spray cookie sheet with Pam. Spoon dabs onto pan with a teaspoon. Press pecan halves in the center of dabs. Preheat oven to 225°. Bake 20 minutes. Turn oven off. Let set in oven 20 minutes.
Preheat oven to 350°. Lightly spoon flour into a dry measuring cup and level with knife. Combine first 5 ingredients in medium bowl. Stir in milk and vanilla extract. Spoon batter into 9-inch square baking pan. Combine brown sugar and 3 tablespoons cocoa. Sprinkle over cake batter. Pour hot water over batter but do not stir. Bake at 350° for 40 minutes or until cake springs back when lightly touched in center. Yields 12 servings.
Mix first 3 ingredients in bowl. Melt 2 sticks of margarine; pour into bowl and mix well. Place mixture in a 13 x 9-inch ungreased pan and flatten with the back of a spoon. Melt 2 tablespoons of margarine and the chocolate chips over low heat. Spread on top of mixture in pan. Refrigerate until firm. Cut into small squares or bars.
In Dutch oven or large kettle over medium heat, heat ham bone, split peas, carrots, onion and 7 cups water to boiling.
Rinse some of the salt off the beef. Mix all ingredients and heat for 25 minutes in a 300° oven.
Combine cooked potatoes, cheese, onion, celery and mayonnaise. Add salt and pepper to taste. Top with bacon. Bake 1 hour at 325°.
Stew and skin chicken and dice. Cook macaroni and cheese according to package directions. Saute onion and pepper in margarine. Salt to taste. Mix mushroom soup and chicken broth with flour. Mix all together and pour in large casserole dish. Top with grated cheese. Bake in 350° oven for 30 minutes.
Drain juice from pineapple and bring to a boil. Combine sugar and flour; add water to make a smooth paste. Add to pineapple juice and bring to boil. Add beaten eggs and cook 1 minute. Cool thoroughly, then add pineapple, 3 bananas and marshmallows. Mixed nuts may also be added, if desired.
Combine chicken, beef, pork, water, salt, corn syrup, spices, autolyzed yeast, natural flavorings, sodium nitrate and dried garlic (can be found at Bi-Lo labeled Vienna Sausage). Place wiener on soda cracker and place entire cracker in mouth. Wash down with Co-coler. Serves 4.
Wash pea pods; trim ends and remove strings. Cook in a small amount of boiling water for 5 minutes, then drain. Cook frozen peas in a small amount of water for 3 minutes, then drain. Combine peas in a large bowl and set aside. Melt butter in saucepan over medium heat. Add cashews, green onions and garlic, cooking for 1 minute. Stir in parsley, salt and pepper. Pour over peas and toss gently.
Cream sugar, shortening and butter or margarine. Add eggs, one at a time, beating well after each one. Add flour, milk and vanilla. Mix until blended. Pour into a greased and floured 10 inch tube pan. Bake at 325° for 1 hour, then at 350° for 30 minutes more or until it test done. Cool 10 to 15 minutes in pan.
Place chicken in shallow baking dish, skin side down. Add water, soy sauce and cut up onion. After 45 minutes, turn chicken over. Baste often. Cook 1/2 hour. Bake at 350°.
Combine dry ingredients. Blend wet ingredients. Stir wet with dry just until blended. Fill muffin cups 2/3 full and bake at 350° for approximately 12 to 15 minutes. Watch carefully and test with a toothpick for doneness.
Mix ingredients together. Pour into a greased and floured 9 x 13-inch cake pan.
Preheat oven to 350°. Combine eggs, corn syrup, sugar, margarine and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell. Bake 50 to 55 minutes or until knife inserted 2-inches from center comes out with little bits of filling attached. If browning to quickly, cover with foil. Cook for 2 hours. Refrigerate until served.
Cook sausage over low heat 5 to 8 minutes. Add onion, green pepper and garlic. Saute until tender. Drain, if necessary. Add beans, tomatoes and seasoning. Simmer, uncovered, 20 minutes. Serve over rice. Yields 4 to 6 servings.
Scramble sausage; drain well. In a bowl, mix eggs, milk and cheese. Add the salt and pepper to taste. Add the sausage and mix. Pour into the pie shell and bake at 350° until done, usually about 30 minutes.
Heat sugar and syrup until boiling. Boil about 2 minutes. Remove from heat. Add peanut butter; stir until smooth. Pour over corn flakes. Drop by teaspoons on waxed paper.
Bake crust in strips or rounds, except for top (save this). Use granite pan.
Preheat a 6-quart roaster oven to 425° (I use a Nesco roaster oven). Lightly spray cookwell with spray cooking oil. Break apart the meat; place in preheated cookwell. Add onion and garlic. Cover; cook 10 to 12 minutes or until meat is browned, stirring once. Stir in remaining ingredients until well mixed. Reduce temperature to 325°. Cover. Cook 45 to 60 minutes or until flavors blend.
Mix butter with flour as for pie crust. Dissolve yeast in sour cream and add beaten egg yolks. Add to flour mixture and beat with a wooden spoon until well blended. Chill dough several hours or overnight. Roll out 1/3 at a time on a board sprinkled with powdered sugar. Cut out rounds with cookie cutter. Put 1 teaspoon of any desired pie filling in center of each; fold over to make little turnovers or leave flat. Bake 20 minutes at 350° or until lightly browned.
Spray a large casserole dish with Pam. Layer potatoes, onion, carrots and pepper. Pour tomatoes and water over ingredients in a dish. Place sausage on top and add salt and pepper to taste. Bake at 350° for 1 hour.
Brown link sausages. Cut up in small pieces. Drain on paper towel. Beat eggs in a large bowl. Stir in mushroom soup and evaporated milk. Cube the bread. Add bread and cheese to the rest of the ingredients. Put in casserole or flat baking pan. Keep in refrigerator overnight. Bake, uncovered, for 1 1/2 hours at 300°. Great for a morning get together or brunch.
Combine sugar, butter and milk in saucepan; bring to rolling boil. Stir constantly. Keep boiling 5 minutes over medium heat. Remove from heat and add chocolate chips. Stir until melted. Add marshmallow cream, nuts and vanilla. Beat until blended. Pour in a greased pan. Cool at room temperature. Makes 3 pounds.
Place apples in a well greased casserole. Mix sugar, flour and spices together. Sprinkle over apples. Coat chops with Shake 'N Bake and arrange over apples. Bake uncovered in a preheated 375° to 400° oven for about 1 hour.
Drain and chop	peaches, save peach juice. Add 2 cups boiling water to Jell-O; stir well. Then add 1 1/2 cups cold water and the peach juice. Put	in refrigerator. When it starts to jell, take out	and stir. Add chopped peaches and put back in refrigerator. Take paper towels and blot cottage cheese; get as much moisture out	as possible. Then add to Jell-O mixture. Refrigerate about 2 hours. Then beat in Cool Whip. When ready to serve, beat again.
Mix graham cracker crumbs, butter and brown sugar. Spread 2/3 of mixture in a 9 x 13-inch pan.
Cut Twinkies lengthwise. Place in a 9 x 13 inch pan with filling side up. Spread can of well drained pineapple on top of Twinkies. Mix pudding according directions on box. Spread on top of pineapple. Slice bananas and layer on top of pudding. Spread Cool Whip over entire cake. Refrigerate at least 1 hour before serving.
Bake cake in three layers. Boil sugar, Pet milk, margarine and vanilla until thick (approximately 10 minutes). Mix in coconut and chocolate frosting. Spread coconut mix between each layer and on side. Spread remaining frosting over entire cake.
Place chicken parts, water, celery, salt, pepper and tomatoes in pressure cooker. (Do not fill cooker more than 2/3 full.) Cover and follow owner's manual carefully. Cook at 15 pounds pressure for 20 minutes. Reduce pressure and remove chicken from pot; skim off fat. Add onion soup mix and cabbage; simmer, uncovered, for 10 minutes. While ingredients are simmering, remove chicken from bones, discarding skin and bones. Chop chicken into bite size pieces; return to pressure cooker. Cook, uncovered, for 5 minutes. Contains 242 calories per serving.
Cream butter and sugar; add eggs and beat until smooth. Add milk and remaining ingredients. Blend well. Bake in a greased and floured tube pan. Cook at 300° for 1 1/2 hours or until done.
Next: Add yeast to sponge, water, salt and 1 cup flour. Beat with a whisk 3 minutes. Add remaining flour until pulls away from sides. Turn onto floured surface and knead about 5 minutes. Slam the dough hard against work surface. Set aside, uncovered, for 5 to 10 minutes. Knead again.
Blend oleo, brown sugar and white sugar, eggs and vanilla in large bowl. Add other ingredients (except chips). Spread in a greased 8 x 12-inch pan. Sprinkle chocolate chips on top. Place in 350° oven for 2 or 3 minutes to melt chips. Marbleize chips and return to oven for about 15 minutes.
Shuck corn; wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels off. Scrape juice out of corn cob into the corn. Heat drippings in large, heavy skillet. Add corn, flour, sugar, water, milk and salt and pepper to taste. Bring mixture to boil, stirring constantly. Cover and reduce heat; simmer until corn is tender, about 20 to 25 minutes. Makes 4 servings.
In large bowl mix sugar, egg, margarine and molasses. Measure 1 cup of flour and mix this into sugar/molasses mixture. Add baking soda, cloves, cinnamon, ginger and salt, then add remaining 4 cups flour alternately with the milk. Bake at 350° for 8 to 10 minutes after dropping from spoon.
In 2-quart glass measure or bowl, combine all ingredients. Heat, covered, with wax paper, at Medium 11 to 13 minutes or until pudding is thickened, stir three times. Yields 6 servings.
Mix. Cook until starts bubbling. Add nuts. Spread on cinnamon crackers broken into individuals that have been placed on cookie sheet. Bake at 350° for about 7 minutes.
In a medium bowl, combine bran, cereal, oats and boiling water. Let stand 10 minutes. Add melted butter, eggs, buttermilk, molasses, honey, vanilla and raisins. In a large bowl, blend flours, soda and salt. Add liquid to dry ingredients; mix lightly just until blended. Spoon into muffin cups. Bake in a 400° oven for 20 to 25 minutes. Makes one dozen regular or 6 large muffins.
Thaw frozen bread dough according to package directions; divide in half. Roll out very thin. Brush with egg and oregano. Spread pepperoni on dough, then Provolone cheese on top of pepperoni. Brush again with egg mixture. Roll up and place on slightly oiled cookie sheet. Brush top with rest of egg mixture; may need to use another egg if this is not enough. Repeat same directions on second piece of bread. Both loaves fit on same pan. Bake at 350° for 35 minutes or until golden brown. Serve warm as appetizer, or may be served like pizza with a salad for a light dinner.
Brown meat on both sides in 8-quart pot. Add all ingredients except flour and water. Simmer 3 1/2 hours until tender; remove meat and mix the flour and water. Add to pot and thicken with mixture. Return meat to pot. Serve over pasta, mashed potatoes or cooked rice.
In top of double boiler over hot water, combine sugar, lemon juice and corn syrup. Cook, stirring until mixture is smooth and thin enough to coat berries. Remove from heat; keep fondant warm over hot water. Holding berries by the stem, dip each into fondant, covering halfway. Place berries on wire rack to dry. Makes 12.
Make traditional mashed potatoes (enough to fill 13 x 9-inch glass pan). Mix in 2 envelopes Lipton cream of chicken Cup-a-Soup. Sprinkle in 2 tablespoons chives. Spread 2 cups shredded Cheddar cheese on top. Bake in oven at 350° approximately 20 to 30 minutes or until cheese is melted and bubbly.
Clean and wash seeds; dry. Saute seeds in butter and salt. Stir 3 minutes. Bake at 250° for 30 minutes.
Combine mayonnaise, barbecue sauce, onion, lemon juice and pepper in a bowl and mix well. Cover and chill. Combine lettuce, tomatoes and chicken; toss to mix. Just before serving, place salad on individual salad plates. Spoon dressing over salad and sprinkle with bacon. Garnish with egg slices.
Put stew beef and onion soup mix in large stew pot (6 to 8 quarts) with 2 quarts water. Cook at least 1 1/2 hours, then add tomato sauce and a can of water. Cook 30 minutes or longer. Then add Veg-All and can of water. Cook 30 minutes longer. Pot should be covered while cooking. At this point, uncover and boil a little harder and add pasta. Cook about 7 or 8 minutes and move off burner. Soup tastes better if made a day ahead.
Mix well. Add onion salt, garlic salt, Worcestershire and Lawry's salt. Roll in pecans.
Place asparagus in bottom of a 9-inch greased pan. Sprinkle cheese, ham and onion over. Combine eggs with milk and salt. Pour over mixture in pan. Sprinkle with Parmesan cheese. Bake at 325° for 35 to 40 minutes.
Mix all ingredients and set in refrigerator overnight. Stir occasionally. Be sure to cover.
Combine cooked macaroni to all other ingredients. Flake tuna and also add the oil. Add spices to taste. Chill and garnish with paprika.
Combine bread crumbs with herbs. Cut eight slits in meat to hold onion wedges. Brush meat with mustard and roll in herbs and bread crumbs. Roast in oven at 350° for 40 minutes or until juices run clear. Remove pork from pan. Place pan on medium heat; add apple cider. Boil until thickened; add 2 teaspoons Dijon mustard and salt. Strain sauce and serve on the side. Cut pork into 1-inch thick slices. Serves 4.
Grease bottom and sides of 9-inch pie plate. Combine first 7 ingredients and beat for 2 minutes. Pour into pie plate. Pour over batter the sliced peaches. Combine and beat the cream cheese, sugar and reserved juices for 2 minutes. Spoon over peaches to within one inch of sides. Sprinkle with cinnamon and sugar. Bake at 350° for 30 to 35 minutes. Makes 8 servings.