HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and sift the flour, sugar, soda, salt and baking powder. Cream the shortening and peanut butter; gradually beat in eggs and milk. Add to flour and sugar mixture. Add vanilla. Drop by teaspoon onto greased baking sheet. Bake in a moderately hot oven, 375°, for 12 minutes.
Mix all ingredients together. Place in a greased pan at 350° degrees for 30 minutes.
In large saucepan mix candy and Eagle Brand milk. Cook on low heat until candy melts. Stir all the time. Let cool and add 1 quart of milk; mix well. Add chocolate syrup. Pour in freezer. Finish filling freezer to line with milk. Add ice and salt. Freeze.
Fill large mixing bowl with soft bread crumbs. Add onion and celery (both chopped, not minced, in blender), parsley, butter, milk (enough to moisten), eggs, potatoes, salt and pepper. Mix well. Can add more mashed potatoes; doesn't make much of a difference. Pour a little more melted butter over top of casserole. Use all the butter. Bake at 375° for 1 hour.
Cook in a saucepan over medium heat until mixture boils, corn syrup and sugar. Remove from heat; stir in peanut butter (can be crunchy). Add and mix Rice Krispies. Press mixture in buttered 13 x 9-inch pan. Let harden. Melt over low heat; stir to blend the chocolate chips and butterscotch chips. Spread over Krispies mixture in pan. Chill until top is firm. Cut into bars.
Preheat oven to 325°. Mix cream cheese, butter and flour as for pie crust. Cut four pieces of waxed paper the size of your cookie sheet. Divide the dough in half and roll each half out between two layers of waxed paper until entire paper is covered. Refrigerate 15 to 30 minutes. Place one layer of pastry on greased cookie sheet. Spread with all of the jam and top with second layer of pastry. Remove waxed paper as you work. Brush top of pastry with water and sprinkle with sugar. Bake 45 minutes or until nicely browned. Cut in squares.
Take sausage out of wrapper. Place in mixing bowl. Grate cheese; add to sausage. Mix well. Roll into 1-inch balls. Coat with coating mix. Place on cookie sheet. Bake until brown at 400°. Cool on paper towel.
Melt oleo in a skillet. Saute onion over medium heat until clear. Place 1/2 of saltine crumbs in the bottom of casserole dish. Add 1/2 of sauteed onions to mushroom soup. Add 1/2 of milk and spread a layer over onions. Add the other 1/2 of onions and then the rest of soup. Combine the eggs and the rest of the milk and pour over all. Top with crumbs and cheese. Bake at 350° for 20 to 30 minutes or until slightly brown and bubbly.
Slice sausage 1/2-inch thick. Place sausage in casserole dish. Mix the remaining ingredients together and pour over sausage. Stir to blend. Cover dish and bake at 350° for 1/2 hour or place all ingredients in small crock-pot and cook for several hours for flavors to blend.
Combine flour, salt, baking soda, sugar, cinnamon, stir in pecans. Combine beaten eggs, vegetable oil, mashed bananas, drained pineapple and vanilla; add to flour mixture, stirring, just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8-1/2 x 4-1/2 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool on wire racks.
Mix butter, mustard, onion, seed and Worcestershire sauce together. Spread on rolls (both sides). Top with cheese and ham. Wrap in foil and bake at 350° for 20 minutes. Can be frozen or made the day before and refrigerated.
Prepare dough; dissolve yeast in 1/2 cup warm water and add 1 1/2 teaspoons of sugar. Set aside. Sift the flour into a large bowl. Make well in center of flour and add dissolved yeast mixture. Add 1/2 cup of sugar, egg, 1 cup water, oil and salt. Mix with a large spoon, adding flour as needed until no longer sticky. Use hands to mix dough into a ball. Place in greased dish. Set in warm place and let rise until doubled in size (about 1 1/2 hours).
Preheat oven to 350°. Dump all ingredients in layers in order given in a 9 x 13 x 2-inch pan. Do not mix anything. Bake for 55 minutes or until done.
After preparing and combining fruits, boil water. Add sugar and stir until dissolved. Add orange juice and lemonade. Cool. Pour over fruit after it is put in freezer containers. Freeze for no longer than 6 months.
Melt chips, butter and peanut butter. Add remaining ingredients. Stir. Press into buttered pan. Chill.
Cut lamb into squares. Pour into big bowl. Cover, or mix with sliced onion and pepper, then soak in the white wine. On the next day, you may put it into the grill. Soaking lamb should be stored in refrigerator overnight.
Grease 40 madeleine molds. (If you have only 1 pan with 12 molds, wash, dry and grease pan each time.) In 3-quart saucepan, place potatoes and add enough water to cover. Heat to boiling over high heat. Cook potatoes 20 minutes or until fork-tender. Drain potatoes well and return to saucepan. Cook drained potatoes over medium-high heat 1 to 2 minutes, stirring constantly, until all moisture on potatoes evaporates.
Prepare cake mix according to package directions, making two 8-inch layers. When cool, split each layer to make a total of 4 layers.
Brown together hamburger and onion and drain fat. Add tomato sauce, tomato paste, garlic powder, salt and oregano to hamburger and simmer.
Thaw broccoli. Cook rice. Saute onion and celery. Stir in broccoli and rice. Add soup and milk; stir in Cheez Whiz. Bake in a 2-quart casserole for 1 hour at 350°.
Heat milk until hot. Mix sugar and cornstarch; add a little milk to moisten. Add egg yolks and mix well. Pour gradually into hot milk. Cook until it thickens (it takes a long time). Pour into ice cream freezer and add remaining ingredients.
Wash spinach and tear into pieces. Add drained bean sprouts and water chestnuts (drained and sliced thin). Add boiled eggs, cut up; add bacon, fried crisp and crumbled. Add onion, sliced thin and separated into rings. Toss in large bowl and add dressing. Serves 6 to 8.
Brown pork chops, season with salt and pepper. Drain on paper towel. Place pork chops in a 2-quart casserole dish. Put onion slices on top of pork chops, follow with potato slices, spoon cheese soup mixed with water over all. Sprinkle with garlic salt. Bake, covered at 350° for 1 hour or until meat and potatoes are tender.
Cook broccoli as directed until tender. Place broccoli in oblong shallow baking dish. Combine soup, nutmeg and Worcestershire sauce. Pour half the mixture over broccoli. Sprinkle with 1/2 cup cheese. Slice chicken and place over broccoli. Pour remaining soup mixture over chicken. Sprinkle with 1/2 cup cheese. Bake at 400° for 25 minutes.
Preheat oven to 450°. Put onion soup mix in large plastic bag. Add potatoes and oil. Shake until potatoes are coated. Put potatoes in shallow baking pan. Bake for 40 minutes, stirring occasionally, and bake until tender and golden brown. Makes about 8 servings.
Remove chicken from bone and cut into bite-size pieces; place in a well-greased casserole dish. Sprinkle chopped onion and celery over chicken. Mix soup, 1 stick of melted margarine and 1 cup self-rising flour into a smooth paste; then add 1 cup of milk and mix well. Pour mixture over chicken and bake at 350° for about 1 hour or until golden brown.
Combine carrots, bacon, onion, salt and pepper in an oiled 1-quart casserole. Sprinkle with brown sugar and butter or margarine. Cover and bake at 400° for 25 to 30 minutes. Yield: 6 servings.
Brown chops in a greased skillet over low heat for about 15 minutes. Add remaining ingredients. Cover and simmer for 45 minutes to 1 hour. Remove pork chops to platter. Serve with sauce from skillet.
In saucepan, combine onion and 1 tablespoon water. Cover and cook over medium heat for 5 minutes. Add water if needed. Stir in tomatoes, water, celery, parsley, vinegar, spices and garlic; bring to a boil. Reduce heat and simmer; discard bay leaf. Cook chicken until done. Cut into strips and add to sauce. Spoon over cooked fettuccine. Add cheese.
Mix flour and sugar well together. Then add the egg, lemon juice and given amount of rhubarb. Break butter in bits over this.
Combine crumbs, 1/4 cup sugar and melted butter. Press into bottom of a 13 x 9-inch pan. Chill. Beat the cream cheese with 1/4 cup sugar and 2 tablespoons of Cool Whip until smooth. Fold in 1/2 of the whipped topping; spread over crust. Prepare pudding, using 3 1/2 cups cold milk. Pour over cream cheese layer. Before serving, spread remaining whipped topping over pudding.
Arrange evenly in 2-quart greased baking dish potatoes, 2 tablespoons onions and 1 teaspoon of parsley flakes. Mix the ground beef, milk, crumbs, catsup, 1/4 c. onions, salt and pepper. Spread evenly over potatoes. Spread 1/4 cup catsup on top. Bake at 350° for 1 hour or until potatoes are tender.
Combine cracker crumbs, nuts and butter, mixing well. Press mixture onto the bottom of a buttered 9-inch spring-form pan. Chill thoroughly.	Combine 1/4 cup sugar, poppy seed, cornstarch, gelatin and salt in saucepan. Slowly stir in milk. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring. Beat egg yolks; gradually stir some of hot mixture into egg yolks. Stir egg yolk mixture	into remaining hot mixture. Cook, stirring constantly	for 5 minutes.* Stir in vanilla. Cool. Beat egg whites and cream of tartar until soft peaks form; gradually add remaining	1/2 cup sugar, beating until stiff peaks form. Fold into cooled poppy seed mixture. Set aside. Arrange sliced strawberries over	crust.	Spoon poppy seed filling over strawberries. Chill several hours or overnight.
Pour juices into 30 to 36-cup coffee maker. Place remaining ingredients in basket of coffee maker and brew according to coffee maker instructions. When complete, remove basket and discard spices. Serve hot. Makes 28 punch cup servings.
Mix sugar, oil and cocoa. Add eggs one at a time. Add vanilla and dry ingredients. Chill a few hours. Drop teaspoons of dough in 1 cup 10x sugar; roll in sugar. Shape into ball. Place on greased cookie sheet. Bake 10 to 12 minutes at 350°.
Boil the beans in water for 2 minutes and remove from heat; let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans and cover and simmer for 2 hours or until they are tender. Add vegetables and salt and pepper to taste and simmer for 1 hour longer. Remove ham bone; cut off the meat and dice it; add to beans. Reheat soup to boiling and then remove bay leaf. Serve.
Sprinkle the lamb with lemon juice. Mix garlic, curry, salt and pepper to paste; rub into lamb (a day before roasting). Put roast in pan; arrange onions around. Roast at 400° for 30 minutes. Drain off fat. Add vermouth (or wine). Reduce heat to 350°. Roast 1 1/2 hours longer, basting frequently. Three (1/4-inch thick, 3-inch square) slices contain 275 calories.
Make jello. Start to chill. When partially chilled, add strawberries. Chill a little longer. combine sugar and cream cheese. Beat well. Layer ladyfingers around bottom and edges of pan. Pour 1/2 of cream cheese mixture in. Add 1/2 of strawberry mixture. Layer ladyfingers again. Add rest of cream cheese mixture and final strawberry mixture. Chill overnight.
Mix shortening, brown sugar and sugar. Beat in eggs and vanilla. In another bowl, mix together flour, baking soda and salt. Mix the second mixture into the first. Stir in 1/2 cup of M&M's. Drop rounded teaspoonful of cookie dough 2 inches apart on cookie sheet. Decorate tops with candies. Bake at 375° for 10 minutes.
Melt butter and chocolate, add sugar and milk. Heat to blend. Bring to a rolling boil.
Drain tomatoes and save juice; add corn, beans and chopped tomatoes in a bowl. Brown hamburger; drain. Add juice mixture, picante sauce, salt, pepper and cumin. Boil and simmer 20 to 30 minutes.
Cover cukes with salt water for 14 days. Drain, rinse and slice. Soak overnight, covered with alum water. Drain; rinse. Soak overnight with vinegar. Drain. Add 10 pounds sugar and 1 box pickle spices. Cover. Set until sugar is dissolved. Use sterilized canning procedures.
Beat eggs and mix with all other ingredients. Pour into buttered casserole dish. Cook in 350° oven for 45 minutes. Makes 8 to 10 servings.
Melt butter in a pan (baking dish). Stir in remaining ingredients. Roll chicken in butter mixture coating (both sides). Arrange, skin side down, in a single layer in the same dish. Bake at 375° for 1 hour, basting every 15 minutes.
Mix all ingredients and refrigerate for 2 hours before serving. Serve with nacho chips.
Drain all fruit. Cut in bite size pieces. Place in large baking dish. Mix cornstarch with the brown sugar. Sprinkle over fruit. Sprinkle cinnamon over the top. Cut up bits of butter over top. Bake at 325° for 1 hour.
Add lemon juice to pineapple. Use enough sugar to make a paste to spread on cake.
Preheat oven to 350°. Mix all together and pour in unbaked pie shell. Bake until pie is well set and golden brown.
Mix sugar, flour and cornstarch. Add eggs, milk and melted butter and mix well; then add vanilla. Bake about 30 minutes at 350° or until brown. Makes 2 pies.
Pour all ingredients into blender; blend on medium speed. Pour into greased 10-inch glass pie plate. Bake at 350° for 45 to 50 minutes. Serve with whipped cream or ice cream.
Place berries in a thick layer in pie shell. Cook sugar, water, cornstarch and jello until thick and clear. Remove from heat. Cool and pour over berries. Chill several hours until set. Top with cool whip when ready to serve.
Melt chocolate and water in saucepan. Remove from heat and slowly stir in egg yolks. Add vanilla. Mix well and set aside to cool completely. In separate bowl, cream together butter and powdered sugar. Stir into cooled chocolate mixture. Beat egg whites until very stiff. Fold gently into chocolate. Pour into pie shell and chill.
Mix all ingredients (except for chips) together in a large bowl. Spread into a 9 x 13-inch Pyrex dish. Cover with crushed potato chips. Bake in a 450° oven for 15 to 20 minutes.
Heat oven to 375°. In center of each tortilla, place 1/4 cup chicken, 2 tablespoons cheese and 1 teaspoon salsa; roll up. Arrange seam-side down in 8-inch square baking dish. Top with remaining salsa and cheese. Bake 25 minutes or until thoroughhy heated. Makes 3 to 4 servings.
Cream shortening and brown sugar; add the slightly beaten egg, then add the melted chocolate and mix until blended. Add sifted dry ingredients alternately with the milk. Mix in the chopped nuts. Drop onto greased cookie sheet and bake in moderate oven (350°). Do not overbake.
Let butter and cheese soften to room temp. Mix together all ingredients. Spread on muffins. Broil until crisp.
Cream sugar and Crisco. Add eggs, one at a time. Sift flour and baking powder; add to sugar and Crisco, a little at a time. Also add milk a little at a time. Add flavorings. Pour in greased tube pan. Bake at 325° for 1 hour and 15 minutes. Cool. Remove from pan. Spread lemon juice and sugar mixture over top.
Heat oven to 375°. Put all ingredients except butter and cream in 9 x 13 x 2-inch glass dish. Put butter on top of vegetable and fish mixture; cover	with tinfoil and bake 1 to 1 1/2 hours.	Put vegetable fish mixture into crock-pot. Warm cream until just scalded; add to crock-pot. Set crock-pot on warm or low until ready to serve.
Saute green peppers and onions in butter. Brown chopped meat. Add bouillon cubes, salt, pepper, thyme and a little water and cornstarch. Layer chopped meat, then layer of potato mixture. Boil potatoes and mash. Sprinkle Parmesan cheese, bread crumbs and dabs of butter on top. Bake 45 minutes at 375°.
Heat oven to 350°. Mix 1 cup brown sugar, water and butter in saucepan. Boil 5 minutes; pour into 8-inch square pan. Mix rest of ingredients in bowl. Spoon batter on top of sugar mixture; it will sink into the liquid and will spread out as it bakes. Bake 45 minutes. Serve warm with whipped cream or just plain.
Scrub and prick potatoes. Rub with oil. Bake 1 hour at 400° or until a fork comes out clean. Let the potatoes cool. Cut potatoes in 1/2 lengthwise and then slice in 1/2 again. Scoop out inside of potato, leaving a shell about 1/4-inch thick (make sure they are not too thin). Melt butter and brush onto sides of the potato skins. Arrange skins on an ungreased cookie sheet and bake at 500° for 12 minutes or until crisp. Remove carefully from oven with oven mitts and sprinkle with cheese and bacon bits. Return to oven for 2 to 3 minutes or until cheese melts. Serve with sour cream.
Heat oven to 350°. In a large bowl, combine chili, salsa, mushrooms, Parmesan cheese and Italian seasoning. In small bowl, stir together cottage cheese and parsley flakes. Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish sprayed with cooking spray; repeat to make 3 layers. Bake 25 to 30 minutes. Let stand 10 minutes. Serves 6 to 9.
Prepare salad dressing mix according to package directions. If artichokes are whole, cut them up. Pour all of the prepared salad dressing over the artichokes in a covered bowl. Marinate at least 4 hours, longer if time allows. Place salad greens, onions and pimentos in bowl. Sprinkle with as much or as little Parmesan cheese as you like. Pour artichokes and dressing over all and toss to coat.
Mix jello according to package directions. Allow to partially congeal. Slice partially thawed strawberries in half (easier to work with this way). In a large bowl, place a layer of cake (using 1/2 the cake) broken into several (about 10 or 12) pieces. Distribute 1/2 of the strawberries over the cake for the second layer. Pour 1/2 of the partially congealed jello as the third layer. Top with 8 ounces of the Cool Whip. Repeat layers. Keep in the refrigerator.
Brown ground beef and onion; drain. Add all other ingredients, except cheese and potatoes. Cook 2 more minutes. Put 1/2 meat sauce in 9 x 13-inch dish. Put sliced potatoes on top, then another 1/2 meat mixture. Bake for 1 hour at 375°. Cover tightly with foil. Sprinkle cheese on top and cook 10 minutes more.
Mix water, rice, soup mix and vegetables; simmer for about 10 minutes. Brown sausage; drain and add to soup mixture. Pour into baking dish. Bake at 350° for 1 hour, covered lightly.
Preheat oven to 400°. Grease a 1-quart casserole or baking dish. Cook noodles as package label directs. Drain well. Meanwhile, drain tuna fish and separate with a fork into large flakes. Blend condensed soup with onion and milk. Heat until soup steams. Do not let boil.
Crumble graham crackers. Add sugar and butter and press into pie pan about 12 inches in size.
Season chicken and boil about 45 minutes; remove chicken and debone. Add vermicelli to chicken broth and boil until tender. Drain noodles; do not rinse them. While noodles are boiling, saute in butter the onion and bell pepper. Mix onion and bell pepper into noodles. Add soups and Ro-Tel tomatoes; mix well. Add deboned chicken and Cheez Whiz; mix well. Pour into Pyrex dish. Cover with foil and bake at 350° for 30 minutes.
Beat eggs until thick and lemon colored. Add sugar and salt and beat. Add whipping cream and Carnation. Add 2 quarts milk. Bring to boil over slow fire. Cool. Add flavoring and enough milk to fill gallon freezer.
Boil water and sugar; add tea and spices. Let stand about 6 minutes. Add fruit juices when you serve.
Soften cream cheese; mix all other ingredients gently. Bake in a Pyrex dish approximately 30 minutes. Serve hot with Ritz crackers. Garnish with parsley or paprika.
Dissolve bouillon in boiling water. Add half and half; stir in potato flakes. Pour mixture into blender or mixing bowl; add cream cheese and salt. Beat or blend until smooth, 1 to 2 minutes. Chill. Garnish each serving with diced cucumber and chopped tomato. Serves 4.
Cream margarine; add cream cheese and sugar. Add egg yolk, extract and flour and mix well. Dip small amounts onto cookie sheet; place far enough apart to allow for spreading. Place pecan half in center of each cookie. Bake about 15 minutes at 350°.
Peel and slice apples. Add apples, salt, water, sugar and cornstarch together and cook until it is bubbly. Add cinnamon, nutmeg and lemon juice. Put in quart jars and process in pressure canner on 5 pounds pressure for 8 minutes. One quart makes a large pie.
Brown ground beef; pour off excess fat. Use 9-inch square baking dish. Place vegetables over meat. Spread soup on top of vegetables. Sprinkle with cheese. Top with potatoes. Bake at 350° for 45 minutes.
Drain fruit. Save juice. Cook juice with eggs, sugar and flour until thick. Cool. Add pasta (cooked). Let stand overnight.
Mix together pumpkin and brown sugar. Add spices and salt. Mix well. Stir in softened ice cream and continue stirring until well blended. Pour into 9-inch baked pie crust; sprinkle with nuts and freeze until firm.
Blend cream cheese and Cool Whip together. Prepare Jell-O as directed. When Jell-O begins to thicken, pour it into the cream cheese/Cool Whip mixture and blend together. Cool.
Brown pork chops in a little margarine in a frying pan. Add the onion and celery. Cook until golden brown. Mix in the bread cubes, salt, pepper and parsley. Or use Stove Top stuffing as directed on package.
Use your favorite sugar cookie recipe, as Pat did. Then she ground the seed pods of her anise hyssop plant and added 3 tablespoons to the recipe.
Pour water to 1/8 mark in measuring cup. Fill the rest with flaky soap (Ivory, Dreft, etc.). It will be thick. Mix until smooth. Add food color to desired colors. Stir until blended. Pour or scoop mixture into favorite plastic cutter shapes. Put tray in warm dry place for 2 to 4 days until hard. Place in tub, sink or pool.
Mix meat, potatoes, onion, salt and pepper. Shape into patties. Fry in greased skillet until brown.
For stuffing, trim some of the crust from bread and cut bread into 1/4-inch cubes. In 1/4 cup of hot butter in a large skillet, saute chopped onion and celery, stirring until onion is golden, about 5 minutes. Add bread cubes; stir to combine. Remove from heat and add chopped parsley, raisins, salt, marjoram and pepper. Toss lightly to combine. Wipe pork chops with damp paper towel. Trim excess fat; reserve fat and cut a pocket in each chop. Fill each with 1/4 cup of stuffing. Fasten with toothpicks. On waxed paper, mix together the flour and 1 teaspoon of salt. Coat both sides of chops with flour mixture and reserve remaining flour. In a large saucepot, heat butter and reserved fat. Over low heat, brown chops well on both sides, turning with tongs about 10 minutes on each side. Remove and set aside. Pour off fat. To drippings, add remaining flour mixture. Add apple juice, stirring constantly and boil 3 minutes. Stand chops in bottom of saucepot and bring to a boil. Reduce heat, cover and simmer 40 to 50 minutes or until tender.
Preheat oven to 350°. Cook noodles according to package directions. Melt butter over low heat. Add sherry and mix with wire whisk. Add flour and whisk constantly. Slowly add milk, stirring until sauce starts to thicken. Then add paprika, salt and pepper. Taste for proper seasonings, then with wooden spoon stir in the cheeses until completely melted. Drain noodles and toss with crab meat. Place in greased 3-quart casserole, then pour warm sauce and mix well. Bake 20 minutes. Enjoy.
Blend shortening and sugar; add eggs, one at a time. Mix flour, baking powder and salt, adding slowly and blending well. Add vanilla, nuts and chocolate bits; mix well. Batter will be thick. Spread evenly in a greased and floured 9 x 13-inch baking pan. Bake at 350° for 25 minutes.
Bring first 3 ingredients to a boil and add dry ingredients (sugar, flour and soda). Add buttermilk, eggs and vanilla. Mix well. Grease and flour cookie sheet. Pour batter on cookie sheet and bake at 350° for about 25 to 30 minutes. Test for doneness.
Mix together well and put in jar. Makes 1 quart dry mix. Use 2 teaspoons per cup for a good cup of hot tea.
Bring to a boil the crushed pineapple, sugar and water; add apricot jello. Add cold water, softened cream cheese, pecans and carrots. Cool until mixture begins to congeal.
Mix all together, adding cherry pie filling last. Bake in greased and floured 9 x 15-inch or 9 x 13-inch pan at 350° according to time on cake mix package. Frost with fudge frosting.