HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, butter or margarine and brown sugar. Blend in eggs, salt, soda and vanilla. Mix in flour, then chips. Drop by rounded teaspoonful 2-inches apart onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes, maybe less depending on your oven, or until lightly browned. Cool slightly. Remove from sheet.
Cut each chicken wing at joints to make 3 pieces; discard tips. Place chicken in ungreased rectangular 13 x 9 x 2-inch baking dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour. Heat oven to 375°. Drain chicken; reserve marinade. Place chicken on rack in aluminum foil lined broiler pan. Bake for 30 minutes. Brush with reserved marinade. Turn chicken; bake brushing occasionally with marinade until tender, 30 to 40 minutes. Makes 8 to 12 servings.
Mix all ingredients, except crackers and butter. Pour into a 9 x 13-inch baking pan. Bake at 350° for 1 to 2 hours.
Mix beef, crumbs, milk, chopped onion, salt and black pepper. Shape into 10 to 12 small patties. Coat with flour. Heat oil in large skillet. Saute onion slices until tender but not browned. Remove onions. Add beef patties to skillet and brown on both sides. Cover with sliced potatoes and sauteed onions. Sprinkle with salt and black pepper, to taste. Add boiling water and cover tightly. Cook over low to medium low heat until potatoes are tender. This usually takes about 10 to 15 minutes, according to thickness of potato slices.
Dissolve jello in boiling water. Whip cream and add sugar after it starts to thicken. Mix softened cheese, pineapple, nuts and lemon juice. Fold in whipped cream. Add to jello. Set until firm. Looks beautiful in individual or large mold.
Mix everything together. Let it come to a hard boil for 3 minutes. Add vanilla. Set it off the stove for 15 minutes. Beat it real hard until it is ready to spread on cake.
Mix yeast and 1/4 cup water until dissolved. Add sugar, salt, egg and liquid or melted shortening. Mix well with whisk. Add 1 1/4 cups warm water; mix well. Add enough flour until mixture can be handled. Grease top. Cover with cloth and let rise until doubles in size. Make into rolls or loaves. Let rise again until it doubles. Bake at 350° for 20 to 25 minutes. Will make 2 large loaves or 18 rolls.
Mix jello with hot water and stir well. Add cake mix and stir well.	Add eggs and oil; beat on low speed until well blended. Then beat for 5 minutes at high speed. Bake at 325° for 1 hour and 15 minutes. Serve plain or with powdered sugar glaze.
Place apples in greased 8-inch square pan. Blend the remaining ingredients until crumbling; spread over the apples. Bake at 375° for 30 to 35 minutes, until apples are tender and topping is golden brown. Serve warm. Yield: 6 to 8 servings.
Preheat oven 325° - greased 13 x 9 baking dish.
Grind cranberries and oranges together. Add sugar and let stand about 1 hour. Chop celery fine. Dissolve jello in hot water; stir until dissolved good. Let cool awhile and add to cranberries. Stir occasionally until begins to jell. Real tasty.
Boil macaroni until done. Drain. Cut pepper and onion fine. Boil together until tender. Drain. Add pimento, mayonnaise, cheese and soup. Pour mixed ingredients in 8-inch square baking dish. Bake at 350° for 30 minutes.
Beat sugar, eggs and butter for 15 minutes to cream mixture. Layer into graham cracker crust the mixture, pineapple, mixture, bananas, mixture, Cool Whip, cherries and chocolate to decorate.
Pour cherries in bottom of 9 x 13-inch pan, then sprinkle dry cake mix over cherries. Do not stir. Pour oleo over cake mix and sprinkle nuts on top. Do not mix. Bake at 400° for 30 minutes. Delicious topped with ice cream.
Boil shrimp in salt water and drain. Saute onion and bell pepper in butter. Add flour to make a paste; add cheese sauce and thyme, salt, garlic powder, and pepper to taste. Add shrimp to mixture; serve over rice.
Make paste out of butter and flour. Warm milk and stir in butter and flour mix. Heat and stir until smooth and thick (medium sauce). Chop eggs and add to sauce, leaving a couple of yolks to scatter on top of dish for garnish. Spoon egg sauce over slices of toast.
Heat milk and shortening. Add sugar and salt. Beat eggs; add to warm milk. Dissolve yeast in 1/4 cup warm water. Add liquid after some of the flour. Let rise. Do not knead first time up. Keep dough soft. Roll out and cut into squares. Deep fry until golden.
Slightly brown pork chops in a skillet. Place in a Pyrex dish. Slice potatoes and onions and place over chops. Add soup and water. Cook at 350° for 1 hour or until tender.
Blend well; pour into unbaked pie shell. Bake at 375° until brown. Makes 2 pies.
In large frying pan, fry bacon until almost crisp. Soak up excess fat with paper towels, leaving some fat. Add vegetables and stir-fry for a minute or two, then add rice. Fry the beaten eggs in a pan coated with Pam. Thinly pour the egg mixture into pan. Turn over being careful not to let it burn. Keep doing this until all egg mixture has been cooked. Place on a cutting board. Cut each into 3 to 4 strips and then several times crosswise. Mix with the rice, salt and pepper to taste.
Brown hamburger and sausage together. In casserole put Velveeta, oregano, garlic salt, soy or Worcestershire sauce and meat mixture. Mix. Microwave for 2 minutes or until cheese melts. Spread on Pepperidge Farm or cream bread.
In large bowl, combine all ingredients. Mix well and turn into unbaked pastry shell. Bake 15 minutes at 400°. Reduce oven temperature to 350°. Bake 35 to 40 minutes longer or until set.
Mix sugar, oleo, about 1 tablespoon milk and vanilla. Add a little more milk until consistency is like a pliable dough. Roll out onto wax paper	sprinkled generously with powdered sugar until it is about 1/8 inch thick. Then spread with peanut butter and roll up. Store in wax paper, then wrap with foil, put in	refrigerator and slice when you want it. Will keep for a couple of weeks in refrigerator.
Saute onion and green pepper in bacon drippings. Add beans, molasses and mustard. Cover and simmer 20 minutes.
In a small pan, combine brown sugar, cornstarch and water until smooth. Add peaches and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.
Allow the cheese and sausage to soften some. Mix all ingredients (by hand). Divide into several large balls and continue to knead each ball until everything is thoroughly mixed. Form small balls (2-inches) from each of the large balls. Arrange on a cookie sheet and bake at 375° for 15 to 20 minutes (until balls are brown and sizzling). Makes approximately 100 sausage/cheese balls.
Peel pears before grinding. Mix ingredients in order given and bring to a boil. Simmer 15 minutes. Pack into jars and seal at once.
Blend all ingredients at low speed in blender or food processor until thoroughly mixed. Bottle with a tight cover. Refrigerate overnight, at least, to blend flavors. Then keep in refrigerator. Shake before serving. Makes 1 1/2 pints. Will keep for a month.
Bring water and sugar to a boil just until sugar is dissolved. Mix all ingredients together and put in freezer. Halfway through freezing process, stir entire mixture to give slushy effect. Fresh strawberries can be substituted (about 1 quart). Refreshing summer drink.
Boil potatoes in jackets. Do not overcook! Cool. In large bowl, mix rest of ingredients. Add diced potatoes and fold in. Serves 8 to 12.
Combine beans, pepper and onions. Peel cucumbers and cut lengthwise. Scoop out seed. Fill cucumbers with bean mixture and serve on crisp lettuce. Serves 4.
Mix first 11 ingredients together, then add nuts and raisins. Bake at 350° for 40 to 45 minutes or until light brown. This recipe makes 5 loaf pans; when pouring, divide into pan evenly.
Thoroughly mix brown sugar, salt, flour and spice. Add slightly beaten eggs and pumpkin. Mix until well blended. Stir in milk. Pour into 2 unbaked 9-inch pie shells. Bake at 450° for 20 minutes. Reduce heat to 350° and bake for 20 minutes longer or until inserted knife comes out clean.
Brush 9-inch pie pan with oil. In large bowl, combine cereal, nuts and frosting. Blend until cereal is well coated. Press on bottom and up sides of pan. Freeze about 30 minutes or until firm. Spoon into crust evenly, then top evenly with vanilla ice cream. Freeze. Serve with Cool Whip and chopped nuts for garnish.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Cream together oil and sugar; add eggs. Blend well. Add vanilla and buttermilk. In separate bowl, dissolve baking soda in vinegar; add to original batter. Mix in flour, small portions at a time. Add food coloring last. Bake at 350° for 25 to 30 minutes or until cake starts to brown. Frost with Cream Cheese Frosting.
Do not cook rice, soak for small amount of time. Take large leaves of cabbage and wilt them in warm water. Make balls with rice and meat; wrap cabbage leaves around them. Cook slow in tomato sauce for 2 hours or cook in presto cooker.
Preheat oven to 350°. Beat together shortening, sugar, egg, water and vanilla until creamy. Combine remaining ingredients and add together; mix well. Drop by rounded teaspoonful into greased cookie sheet. Bake 12 to 15 minutes.
Brown onion in butter; add mushrooms, mushroom soup, pepper, Worcestershire sauce and Tabasco sauce. Stir until smooth; cover and cook for 1 minute. Remove from heat and add evaporated milk. Add olives, shrimp and tuna. Stir. Do not boil.
Cream together margarine, Crisco and sugar until light. Add flavorings. Beat eggs until lemon colored. Sift flour, baking powder and salt together. Add flour mixture and milk to creamed mixture. Pour into floured and greased tube pan. Bake 1 1/2 hours at 325°.
Cook eggplant until tender in small amount of boiling, salted water. Saute celery and onion until tender. Add drained eggplant to celery mixture. Saute lightly. Remove from heat and add egg and milk. Pour in 1-quart baking dish. Dot with butter and sprinkle with bread crumbs and cheese. Bake at 350° for 30 minutes.
Melt caramels in milk over low heat, add pecans. Drop by teaspoons onto buttered cookie sheets. Chill. Melt paraffin and morsels (or bark chocolate) in a heavy saucepan over low heat. Dip candy into chocolate and return to cookie sheets.
Fry ground beef and drain. Fry bacon and drain. In 2 1/2 or 3-quart casserole, add meat, beans, sugar, onion, catsup and anything else you want to add. Mix well and bake in 350° oven for 1 hour. After baking, stir once before serving.
Start with 1 to 2 cups water and 6 to 10 cups naturally fermented sauerkraut, without chemical preservatives. Low-salt is best if you can get it. In a large pot, place the kraut, water and about 1 to 2 pounds of leftover roast (anything). Remove skin and/or fat. Add some defatted roast drippings or low-fat gravy or your favorite natural gravy mix. Simmer, covered, for about 1 1/2 to 3 hours. This can easily make a full dinner, combined with a nice potato dish.
Place margarine, sugar, cocoa and milk in a saucepan; bring to a boil for 1 minute. Add remaining ingredients quickly and blend thoroughly. Drop by teaspoonfuls onto wax paper and chill.
Saute garlic in shortening. Add meat. Brown well over high heat, stirring constantly. Sprinkle in salt and sugar. Add mushrooms. Cover; simmer 45 minutes or until meat is tender. Stir in green pepper and gravy. Simmer, uncovered, 20 to 25 minutes. Serve over rice or noodles. Serves 6.
Combine first 5 ingredients in saucepan, mixing well. Heat until warm; do not boil. Spoon a small amount of sauce into a 9 x 12-inch baking dish. Fill tortillas with chicken, sauce and cheese. Roll up to enclose filling. Arrange in prepared dish. Top with remaining sauce and cheese. Bake at 350° for 30 minutes. (I add 2 tablespoons of picante sauce to soup mixture.)
Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towel to cool. Store in airtight container.
Place all ingredients, except mushrooms, in large bowl. Stir until well blended. Place mushrooms in bowl and coat well. Let stand 20 minutes and stir again. Place mushrooms and liquid in 3 large glass jars (mayonnaise jars). Marinate 3 to 4 days in refrigerator. Shake daily.
Combine sugar, cocoa, cornstarch and salt in saucepan. Gradually stir in milk, a little at a time. Stir constantly until smooth. When mixture begins to thicken, stir and cook for 2 minutes. Remove from heat. Stir a small amount of mixture into egg yolks. Put egg yolks into chocolate mixture and continue stirring for 2 minutes. Remove from heat and add margarine and vanilla flavoring. Pour into pie shell and top with meringue or Cool Whip.
Preheat oven to 375°. Blend flour, margarine and salt until looks like meal. Press with spoon into an 8-inch square pan over the bottom and half up the sides. Arrange peaches on crust and sprinkle with the sifted cinnamon and sugar. Bake 20 minutes. Mix reserved juice, milk and egg; pour over peaches. Bake 30 minutes or until custard is firm, except in center. Will become firm on standing a while.
Put all in blender and mix for a minute or two. Use romaine and croutons.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with noodles.
In a large skillet, fry sausage until pink color disappears; drain. Add onions and green pepper; cook slowly for 10 minutes. Stir in tomatoes, sour cream, macaroni, chili powder, salt and sugar. Cover and simmer 30 minutes, stirring frequently, until macaroni is done. Serve hot with a green salad and hard rolls.
Soften cream cheese. Mix all ingredients together and form into ball. Roll in nuts. Serve with crackers.
Melt butter, add cocoa and mix. Add rest of ingredients. Beat with mixer until thick and creamy. Pour into unbaked pie shell. Bake at 350° for 40 minutes.
Combine sugar, flour, cinnamon and pie cherries. Cook, stirring until mixture thickens and boils. Stir in butter and extract, if used. Pour into pastry lined 9-inch pie pan. Cover with top crust. Seal the edges. Bake at 425° until crust is brown.
Mix lightly the cooked macaroni, cheese, cracker crumbs and milk. Add salt and pepper to taste. Top with butter. Bake in a 350° preheated oven for 1 hour and 45 minutes. Yields 6 servings.
Sift flour and powdered sugar together 3 times; set aside. Place egg whites, cream of tartar and salt in large bowl; beat until foamy. Gradually add granulated sugar (about 2 tablespoons at a time). Continue beating until meringue holds stiff peaks. Fold in vanilla and extract. Gradually add flour to egg whites; fold in gently just until flour disappears. Spoon batter into ungreased tube pan. Gently cut through batter with knife. Bake at 350° for 35 to 40 minutes. Turn upside down on a funnel; cool 30 minutes. A 2-piece tube cake pan is best to use.
Brown roast in oil in frying pan or Dutch oven. Pour off drippings. Season meat with salt and pepper. Add tomato juice, onion and horseradish. Cover and cook slowly 2 1/2 to 3 1/2 hours. Remove roast. Combine flour and water and add to cooking liquid. Cook and stir until thickened.
Preheat oven to 350°. In large 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, raisins and nuts. Drop by tablespoon onto greased cookie sheet. Bake 13 to 15 minutes. Cool 2 to 3 minutes before removing cookie.
Preheat oven to 400°. Place salmon fillet (skin side down) in a 13 x 9-inch baking pan coated with cooking spray. In small bowl, combine maple syrup and walnuts. Spread over top of salmon. Bake for 10 to 12 minutes or until fish flakes with fork and the color is light pink.
Mix ingredients and simmer at least 2 hours. The longer you simmer, the better it is. If too thick, add water. Serve over cooked pasta with garlic bread.
Mix jello and water; cool and thicken. Beat cheese spread and mayonnaise; add jello and cream. Add remaining ingredients. Grease mold with a little mayonnaise. Refrigerate.
Beat and cook egg yolks, sugar, vinegar and water until thick. Cool. Mix cream cheese, pimiento and onion together, then add to egg mixture and beat until smooth.
Dissolve jello in boiling water and add sugar, pineapple juice and salt. Chill until partially set. Add remaining ingredients. Makes 6 molds.
Break lettuce in bite-size chunks. Add cheese, olives, pimientos and anchovies. In jar, combine oil, vinegar, salt, pepper and garlic for dressing. Shake well. Pour dressing over vegetables and toss lightly. Serves 10.
Mix all ingredients. To speed up cooking time, precook ribs. Boil for 15 minutes first. Pour marinade in gallon Ziploc bag and add ribs. Turn a few times. Best to marinade overnight. Grill on low an hour, basting often.
Put 6 slices of bread, diced, in a long baking dish. Mix crab meat, mayonnaise, onion, green pepper, celery and cheese and spread over bread. Trim crusts from remaining 6 slices of bread and place over crab meat mixture. Mix eggs, milk and vermouth and pour over mixture. Place in refrigerator overnight. Take out 2 1/2 hours before serving. Bake 20 minutes in a 325° oven. Remove from oven; spread mushroom soup over top and bake 1 hour. Serves 10.
Mix well. Beat about	2 minutes. Bake in 9 x 12-inch pan for 30 to 35 minutes at 350°.
Saute mushrooms and garlic in 1/2 of butter. Set aside. Add remaining butter to same pan and saute chicken sprinkled with Beau Monde until brown on all sides. Add wine, mushrooms and tarragon. Simmer 45 minutes until tender. Place chicken on platter and keep warm. Deglaze pan with sour cream. Pour sauce over chicken. Garnish with green onions. Serve with rice or noodles. Serves 4.
Line a 9 x 12-inch pan with whole crackers. Melt margarine and add both sugars, milk and crushed crackers. Boil for 3 minutes. Pour over crackers in pan. Place another layer of whole crackers on boiled mixture and press down gently. Melt butterscotch, chocolate chips and peanut butter. Pour over last layer of crackers. Set and store in refrigerator.
Lightly toss first 4 ingredients together in a bowl. Fry bacon in skillet until browned. Stir a mixture of the next 4 ingredients into vinegar and water. Add to the beaten eggs and mix well. Pour egg mixture into hot bacon and fat and stir until mixture thickens, about 10 minutes. Pour over potato mixture and toss lightly. Chill several hours before serving.
Shake chicken, flour, salt and pepper in plastic bag. Arrange in single layer in baking pan. Melt butter and pour over chicken. Bake 1/2 hour at 400°. Flip chicken over. Mix lemon juice, soy sauce, oil and garlic.	Pour over chicken. Bake 1/2 hour at 350°. Flip chicken and bake 1/2 hour more at 350°.
Spray cold baking sheet with nonstick coating. In pie plate, stir together first three ingredients. In medium bowl, place vegetables. Drizzle vegetables with salad dressing. Toss to coat. Roll vegetables in crumb mixture to coat. Place in single layer on baking sheet. Bake at 450° for 9 to 11 minutes or until golden. Makes 4 (1/2 cup) servings.
In large bowl, beat oil, sugar and eggs together. Add buttermilk and flour alternately. Add baking soda and salt; mix well. Add Raisin Bran; mix thoroughly. Store batter in covered container in refrigerator for up to six weeks. Bake as many as you want at a time. Preheat oven to 400°. Grease muffin tin. Fill muffin tin 2/3 full. Bake 20 minutes. Large muffins, 25 minutes.
Cook rice in 4 cups water; stir-fry hamburg with onions, then add 1 can tomato sauce. Add salt and pepper; add rice. Take middle of cabbage out with a knife. Take leaves apart one by one; cook in water until soft. Spread cabbage in a 9 x 13-inch pan. For one layer, add half of hamburg mix, cover with another layer of cabbage, then rest of hamburg mix. Cover with rest of cabbage. Put bacon on top. Bake at 350° for 1 hour.
Pound turkey slices gently. Dust with flour, patting it on to make sure it sticks. Melt the butter and oil; saute turkey slices in the butter mixture, turning them when the edges get white (about 3 minutes). Remove to warm platter. Add wine and lemon juice to mixture; salt to taste. Simmer meat for about 2 minutes.
Brown beef; drain. Season and put on low flame. Cut cheese in cubes and add to meat. Stir until melted. Put on party rye and bake 10 minutes at 350°. These can also be frozen ahead of time.
Chop onion and green pepper and saute in oil. Add tomato puree, tomato paste and water. Simmer. Add hamburger; cook about one hour or more. Add chili beans, kidney beans, chili powder and crushed red pepper, if desired. Simmer for 40 minutes.
Mix all ingredients together. Line platter with lettuce leaves. Place chicken salad in center of platter. Place pear halves around edges of platter.
Stir well cold. Cook in heavy pot briskly and stir with wooden spoon. After juice clarifies, when it will web on silver fork, take off heat. Let stand for 15 to 30 minutes. Bottle. Seal with paraffin. Makes 3 to 4 standard 1/4 pint jars.
Brown ground beef and garlic in a large stockpot in a tablespoon of olive oil. When meat is almost cooked, add mushrooms and onions; continue browning until vegetables are slightly tender. Drain meat mixture. Add oregano, basil, thyme, bay leaves and tomatoes. Bring almost to a boil, lower heat and simmer for 2 to 3 hours. Add tomato paste, sugar and Parmesan cheese. Continue simmering for 1 more hour. Serve over your favorite pasta. Recipe makes approximately 1 gallon of sauce. Freezes in Ziploc bags well for another day.
Mix cream cheese with chili peppers until spreadable. Spread thin layer on tortilla shell and roll up flat. Cut into 1 to 1 1/2-inch pieces. Dip into salsa.
Dissolve jello in hot water. Add strawberries, pineapple, bananas and nuts. Pour 1/2 of mixture into glass bowl. Let sit. Spread sour cream on top of jello. Add rest of mixture on top. Chill.
Chop and crush Oreo cookies; save some for the top. Melt butter in a bowl in the microwave. Pour melted butter over crushed cookies. Stir and put in a 9 x 12-inch cake pan. Pat cookie crumbs down with the back of a spoon. Put the pan into the freezer while mixing the pudding according to directions on package. Take pan from the freezer and put a layer of Cool Whip on top of the cold cookie crumbs. Put back into freezer. When pudding thickens, pour pudding over top of the layer of Cool Whip. Top pudding with Cool Whip again and sprinkle remainder of crumbs and your favorite candies on top.
Put all ingredients in a blender and blend for 3 minutes. Mixture will be thick. Store in covered container in refrigerator.
Combine cream of wheat, flour, salt, baking powder and salt; mix well. Add Crisco; mix well. Add enough buttermilk to make a thin-like mixture. Pour into a skillet or baking pan which has been greased with cold Crisco, sides and bottom and dusted with the dry mixture. Have pan or skillet cold when you grease it. Place in hot oven and bake at 475° for 15 to 20 minutes or when you think it is done. The bread will come out of pan or skillet as soon as you take it out of oven. It looks like and tastes like corn bread, only better, I think.
Cook spaghetti. Put everything in casserole except save 1/2 of the cheese for top. Bake 45 minutes at 350°.
Whip chilled milk and add to thickened jello mix. Add bits of cream cheese, nuts and mayonnaise.
Saute onion and celery in butter, stir in ground beef, flour, salt and pepper. Saute for 5 minutes. Add soup, mushrooms and catsup. Simmer for 20-30 minutes. Stir in sour cream when ready to serve. Serve over noodles. I like to use rice too.
Line a pie pan with unbaked crust. Dice washed rhubarb and pile it rather high in pie shell. Mix together 1 cup sugar, 2 egg yolks, 4 tablespoons melted butter and 4 tablespoons flour. Pour custard on top of rhubarb. Bake slowly. Make a meringue of the egg whites or you may serve the pie plain or with whipped cream.