HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Gradually blend in well-beaten eggs, apples and juice. Sift flour, salt, baking powder and baking soda together and stir into the apple mixture. Add nuts and pour into well-greased baking pan. Bake at 350° for 55-65 minutes.
Heat sugar, water, Karo syrup and vinegar to hard crack stage. Remove from heat. Add oil and coloring.
In medium saucepan, mix sugar, cornstarch and salt. Slowly stir in pineapple juice, then add remaining ingredients. Over low heat, heat mixture to boiling, stirring constantly. Boil 1 minute, until smooth and thickened. Cool. Fills a 2-layer cake.
Saute mushrooms in 1 tablespoon margarine until tender. Remove from skillet. Saute carrots, onion and garlic in 3 tablespoons margarine until carrots are tender. Add tomatoes and tomato paste. Simmer 5 minutes. Mix together 2 cups Mozzarella cheese with cottage cheese, spinach (thawed and drained well) and Parmesan cheese.
Boil the 7 cups liquid. Pour over Jell-O. Add vinegar and salt. Let stand until partially cool and set. Then add fruits and vegetables. Mold and chill. Serves 40 people.
Mix first 4 ingredients. Shape into 16 balls and fry in small amount of fat until brown, then combine remaining ingredients and pour over meat in skillet. Cover and cook slowly 10 minutes turning meatballs occasionally.
In small bowl, soften yeast in water for 5 minutes. Combine flour, sugar and salt. Cut in shortening with pastry blender or 2 knives until very fine. Add softened yeast; mix until dough is formed. Cover; let dough rest in bowl for 20 minutes. Cut off pieces slightly smaller than golf balls. Roll 10 to 12 inches long. Place on greased baking sheet. Let rise, uncovered, for 20 minutes. Brush with wash made of egg white combined with water. Sprinkle with coarse salt. Bake in a 425° oven for 12 to 15 minutes. Makes 2 1/2 dozen.
Cook squash till tender and drain. Mash and measure 1 cup. Combine dry ingredients and mix well. Add squash, egg, and onion; stir. Drop by level teaspoonfuls into hot oil. Cook until golden brown, turning once. Yields 2 dozen.
Cream shortening and sugar; mix well. Add egg and mix thoroughly. Add flour and baking powder. Add coconut, walnuts and vanilla; mix well. Press 2/3 of dough into a 13 x 9 x 2-inch pan. Spread with jam and sprinkle remainder of dough over the top. Bake at 350° for 30 to 35 minutes. Cool in pan and cut into squares. Makes 36 squares.
Sift flour once; measure. Add baking powder and salt and sift again. Cream shortening; add sugar gradually and cream together until light and fluffy. Add egg and milk and beat well. Add flour, small amount at a time, mixing well after each addition. Divide dough into 2 parts. To one part, add chocolate and blend. Roll each on floured wax paper into rectangular shape 1/8-inch thick. Lay plain sheet over chocolate sheet. Remove wax paper. Roll like jelly roll. Chill until firm. Cut into 1/8-inch slices. Bake on ungreased cookie sheet at 375° for 10 minutes or until done.
Combine ingredients and bake in 350° oven for 30 to 45 minutes covered. Can be baked in microwave also.
Sift together flour, baking soda and salt. Set aside. Cream shortening in mixer bowl at medium speed about 1 minute. Gradually add sugar; mix at medium speed 3 minutes or until light and fluffy. Scrape down bowl. Combine slightly beaten eggs and water; add gradually to creamed mixture. Blend thoroughly about 1 minute. Add vanilla. Mix thoroughly. Add dry ingredients; mix only until ingredients are combined about 1 minute. Add chocolate chips; mix on low speed about 1 minute or until evenly distributed. Drop by tablespoons in rows 4 by 6 on ungreased pan. Using a convection oven, bake at 325° for 10 to 12 minutes or until lightly browned on high fan. Open vent. Loosen cookies from pans while still warm.
While noodles are cooking, beat egg yolks lightly with fork, then add the milk, sour cream, melted butter and Parmesan cheese. Cook on low heat, then add noodles. Add additional Parmesan cheese if desired.
Combine all ingredients and pour into baked 10-inch pie crust. Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
Mix shortening, sugar and eggs. Stir in dry ingredients. Chill dough. Form into small balls. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes until light brown, but soft.
Grease lightly a 13 x 9 x 2-inch baking dish. Put in thick layer of cabbage. Brown meat and onion in skillet. Drain. Spoon mixture over cabbage along with rice. Heat soup and water just to boiling. Pour over all ingredients. Sprinkle cabbage over top and sprinkle cheese over top of cabbage. Cover with foil. Bake for 1 1/2 hours at 350°.
Place dried beef in bottom of 9 x 13 pan that has been sprayed with Pam. Wrap chicken with bacon and place on top of dried beef. Mix together soup and sour cream. Pour over chicken. Bake at 350° for 2 hours, covered, and 1 hour, uncovered.
Cream together Crisco and sugar. Add eggs, one at a time, beating well after each one. Sift flour, salt and baking powder; add milk alternately with flour to Crisco, sugar and eggs. Beat well. Add flavorings. Fold well drained raisins into batter. Spoon batter into greased and floured tube pan. Bake at 300° for 2 hours, or until done when tested.
Place chicken in a shallow pan. Combine remaining ingredients; pour over chicken. Cover; marinate 8 hours or overnight in the refrigerator, turning occasionally.
Melt butter and add spices to crackers. In 4 individual bowls, place 1/2 pound scallops per bowl, topped with cracker stuffing. Bake at 350° for 30 minutes. Serves 4 people.
Boil sugar, water and corn syrup together until it forms a hard ball when dropped in cup of water. Beat egg whites and salt at high speed 3 minutes. Pour syrup mixture slowly into beaten egg whites while beating at high speed. Continue beating until mixture forms a peak when beater is raised. Pour on buttered platter or drop on waxed paper.
Cook and drain vegetables. Mix all other ingredients and fold in vegetables. Pour into buttered casserole dish and top with buttered bread crumbs. Bake 45 minutes at 350°.
Slice apples into pan. Sugar lightly. Sprinkle with cinnamon. Mix dry ingredients. Add beaten egg and 1/4 cup melted butter. Work together with fork. Spread over apples. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minutes. Serve warm.
Mix sugar and oil. Add eggs, flour, cinnamon, apples (grated finely) and pecans. Pour in greased pan and bake on 350 degrees for 1 hour or until brown.
Combine all ingredients, except 3 slices bacon and 3 chopped onions. Sprinkle these on top; cover and chill at least 8 hours.
Add sugar to pulp, then add beaten eggs, stirring well. Then add soda to buttermilk. Stir until foaming ceases. Add buttermilk to first mixture and stir well. Sift flour, salt and baking powder into persimmon mixture and beat well. Add vanilla, cinnamon and cream. Put butter into pan to melt, pour into batter, except enough to grease pan. Beat well and bake in a 13 x 9-inch pan in slow oven for 45 minutes or until done. Bake at 350°.
Cut each hot dog into 3 pieces. Slit across each and both ways (+). Fry hot dogs until ends flower out. Put apricot preserves and mustard into fondue pot. Add hot dogs and serve.
Drain juice from jar of artichoke hearts. In a small pan, add onions and garlic; brown. Add following to a bowl: eggs (beaten) and chopped parsley; stuff in pan. Mix altogether; put in buttered 8-inch pan. Bake at 325° for 30 minutes.
In 4-quart saucepan, heat oil over medium heat. Add onion, celery and carrots until tender. Add remaining ingredients and heat until hot.
Beat butter, sugar and eggs, then add mashed bananas. Add flour and baking soda; mix, then add dates and nuts. Pour in greased loaf pan. Bake at 350° for 50 minutes.
Cream butter, sugar and egg; set aside. In separate bowl, mix baking soda and buttermilk thoroughly. To this mixture, add flour, bananas, pecans and vanilla. Blend in the creamed butter, sugar and egg mixture. Pour into 9 x 5 x 3-inch loaf pan and bake at 350° for 1 hour.
Combine first 4 ingredients, stirring well. Add flour and salt, stirring well. Stir in pecans. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 10 minutes. Do not overbake.
Preheat oven to 350°. Brown ground beef and onion. Stir in tomato paste, mushrooms, oregano, salt and pepper. Simmer all these ingredients. Press refrigerated country biscuits into greased 9-inch pie pan to form crust. Spoon mixture into crust. Slice 1 tomato and arrange it atop this pie. Sprinkle with Mozzarella or Cheddar cheese. Bake at 350° for 20 to 25 minutes, until golden brown.
Note: Any leftover jelly or fruit juice, boiled cider, etc. may also be added.
Preheat the oven to 350°. Spray a glass or metal loaf pan (standard size) with nonstick cooking spray. Next in a medium bowl, mix all the ingredients together, except the ketchup. Mix until well blended. Shape into a loaf and place in the loaf pan. Spread the ketchup on the top. Bake in the preheated oven for approximately 50 to 55 minutes. Check for doneness.
Melt margarine in a baking dish. Add remaining ingredients to dish, saving sliced peaches for last. Do not stir. Top mixture with sliced peaches. Bake at 350° for approximately 1 hour.
Put packages of tapioca and vanilla pudding into a pan and place on stove. Add 3 cups hot water. (Do not add milk called for on package.) Cook on heat until thick. Remove from heat and add package of orange Jell-O (dry) and stir until dissolved. Set aside and let cool. Drain all canned fruit. After mixture has cooled, add mandarin oranges, pineapple and fruit cocktail and blend together. Fold in 1 large container Cool Whip. Chill and serve.
Empty partially thawed hash browns in large bowl. Combine balance of ingredients and mix into the potatoes. Add salt and pepper to taste. Pour into a 9 x 13-inch baking pan. Sprinkle with chopped parsley or paprika for color. Bake 1 hour at 350°. (Very good with ham dinner.)
Heat oil in skillet. Add meat and brown lightly, stirring frequently. Stir in mushrooms, rice, onion and soy sauce. Cook over low heat 10 minutes, stirring frequently. Add and stir in egg. Cook 5 minutes longer. Serve at once. Makes 6 to 8 servings.
Mix sugar, shortening and add eggs. Mix flour and other dry ingredients. Add molasses and ice water and alternate with flour. Add vanilla. Drop by teaspoon and sprinkle a little sugar on top and add a nut or raisins, too, if so desired. Bake at 350° for 7 to 10 minutes.
In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. Cut each chicken breast in half. In a small bowl, beat egg slightly. On wax paper, mix 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly.
Follow instructions on cake mix, omitting water and replacing with drained orange juice. Add oranges to batter, bake and cool.
Put in blender all ingredients. Fill the rest up with ice cubes. Blend until ice is crushed and drink is frosty.
Mix stuffing according to directions. Cook green beans (canned green beans can also be used). Layer a 9 x 13-inch pan with 1 package stuffing, then chicken and green beans. Place second package of stuffing on top. Mix soup and milk and pour over casserole. Bake at 375° for 45 minutes. Good with leftover turkey also.
Preheat oven to 375°. Separate crescent rolls into rectangles. Spread with a thin layer of uncooked sausage. Top each rectangle with 2 tablespoons sharp Cheddar cheese. Roll (from short end). Chill until firm. Thinly slice each roll. Place on ungreased baking sheet. Bake for 15 to 20 minutes or until golden brown. Serve hot. Makes 80 swirls.
Sprinkle dry yeast onto 1/4 cup very warm water. Stir and let stand until it bubbles. Pour boiling water over shortening, salt and sugar in large mixing bowl. Add 3/4 cup cold water and cool to lukewarm. Add yeast and gradually beat in enough flour to form stiff dough.
Soak the bread with milk and pineapple with juice. Mix all dry ingredients together. Set aside. Add liquid sweetener, eggs and vanilla to mixture. Mix well, then add all dry ingredients and mix again well. Spray an 8-inch square pan with nonstick spray. Pour mixture in pan and bake at 350° for 30 minutes or until inserted cake tester comes out clean when testing.
Mix well and drop by	tablespoon on ungreased baking sheet. Bake at 425° for 18 minutes.
Melt butter and chocolate in top of a double boiler. Cool. Beat eggs until light. Beat in remaining ingredients. Add chocolate mixture. Mix thoroughly and pour into pie shell. Bake at 350° for 25 to 30 minutes. Top should be crusty and pie should shake like custard. Top with ice cream to serve.
Into a large chilled glass (not plastic), add root beer and ice cream, 2 scoops, then add toppings if desired.
Cream sugar and shortening well. Add eggs, one at a time, beating well after each addition. Mix rest of dry ingredients together and add to creamed mixture alternately with milk. Stir in vanilla and lemon extract. Bake in greased and floured tube pan at 325° for 1 1/2 hours or until cake tests done.
In large mixing bowl, combine pretzels, raisins, chow mein noodles and peanuts. In double boiler, melt chocolate and paraffin. When melted, quickly pour over pretzel mixture and stir. Spread on greased 9 x 13-inch (or larger) baking sheet and refrigerate until cool. Break into bite size pieces. Makes a good gift.
First put layer of onion, celery and bell pepper in crock-pot. Add chicken and bay leaf. Next, add rice, soup, water and file. Cook on low heat for 6 to 8 hours, or on high for 2 1/2 to 4 hours. If it gets too dry, add a little boiling water.
Beat together thoroughly sugar, nutmeg, cinnamon, oil, eggs and salt. Add to mixture pumpkin, baking soda, water and flour. Grease and flour 3 (1 pound) coffee cans. Fill 3/4 full and bake 1 hour at 350°.
Combine cranberries and water; bring to a boil. Reduce heat and cook until cranberry skins pop (about 5 minutes). Remove from heat and cool. Strain cranberry juice. Add remaining ingredients and bring to a boil. Strain and serve hot.
Beat the eggs in a saucepan on stove. Add the sugar and vinegar; beat until thick and boiling. Let cool. Add Miracle Whip and mustard. Add rest of ingredients as desired.
Combine sour cream, Worcestershire, celery and garlic salt and lemon juice. Coat chicken, then roll in stuffing mix that has been crushed. Place in baking dish and dot with butter. Bake at 350° for 1 hour, uncovered.
In a large saucepan, combine all ingredients except wine. Bring to boil, then simmer 10 minutes. Remove whole spices. Add wine and heat through. Serve in mugs and garnish, if desired, with apple slices. Makes about 20 servings.
For each cup of cake flour you want, put 2 tablespoons cornstarch into a 1-cup measuring cup. Spoon in enough all-purpose flour to reach the 1 cup mark. Sift together 3 times.
Mix first nine ingredients and add bran flakes. May be stored in refrigerator and keeps up to 6 weeks. Do not freeze.
Cut up beef and mix with onions and cream cheese. Form in a ball. Place in refrigerator.
Brown beef; drain. Add rest of ingredients. Simmer 1 hour. Serve on hamburger buns.
Layer refried beans in container; mix seasoning and sour cream. Place as next layer. Layer lettuce and tomatoes. Pour taco sauce on top and sprinkle with cheese.
Sift flour, soda, baking powder, salt and cinnamon into a large bowl. Add oil, apples and vanilla; beat 2 minutes. Beat eggs until light color. Gradually add sugar and continue beating until light and fluffy. Fold egg mixture into apple mixture. Add nuts. Bake in greased and floured tube pan 1 hour at 350°.
Wash and cut broccoli and cauliflower into pieces like you would for potato salad. Add onion, Cheddar cheese and broken pieces of bacon. Mix together mayonnaise, sugar and vinegar and mix with mixture. Refrigerate. You can put Cheddar cheese on top when you serve it.
Brown sausage. Layer in order as ingredients are listed. Put sausage in after water, except for a small amount. Add the celery soup and chicken soup on top of sausage. Put small amount of sausage on top. Bake in a 350° oven for 1 1/2 hours.
In covered skillet, cook sausage links in 1/2 cup water for 5 minutes. Drain off water. Remove cover and brown sausage, turning frequently until cooked through. Add oil, if necessary. Remove sausages from pan and slice.
Melt 1 stick of butter. Mix with graham crackers and 1/2 cup of sugar. Soften 2 sticks butter; add eggs and the powdered sugar; beat for no less than 15 minutes. Spread over crust layer. Add the bananas, pineapple and Cool Whip. Sprinkle with chopped nuts. Place cherries on top.
Mix flour, sugar, eggs, pineapple juice and lemon juice. Cook over low heat until very thick, stirring constantly. Cool slightly, then add mustard. When cool, add to fruit mixture. Add marshmallows. Grate cheese on top. Sprinkle with coconut. You may dress it up with maraschino cherry bits on top.
Add ingredients in a small roaster. Bake at 350° about 1 hour and stir. Bake another hour.
Cook and drain spaghetti. Dice turkey and onion (if fresh). Mix turkey, cheese, soup, mushrooms, pimentos, milk, onion, salt and Worcestershire sauce together. Heat thoroughly. Can be served two ways:
Mix cake as on box. Pour into greased 14 x 20-inch cookie sheet. Bake at 350° for 15 minutes. Cool completely. Make pudding using milk and adding cream cheese. Beat together. Spread on cake. Spread drained pineapple on top, then spread stiff Cool Whip on top of pineapple. Sprinkle with chopped nuts and dot with cherries.
Thoroughly brown meat on all sides in hot fat. Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings. Cover and simmer 2 hours. Stir occasionally to keep from sticking.
Combine eggs, sugar, oil and pumpkin; mix well. Combine flour, spice, soda and salt in a large bowl; make well in center. Pour pumpkin mix into well. Stir just until dry ingredients are moist. Stir in nuts (and cranberries if using).
Brown beef and onion; drain. Add soup, Velveeta, oregano and pepper. Simmer 10 to 15 minutes, stirring occasionally. Spread on buns. Top with Mozzarella. Broil until cheese melts.
Grate squash and onion. Mix corn meal, flour, eggs and buttermilk (should be thick like hushpuppies). Add squash, onions and cheese; mix well. Shape like hushpuppies. Deep fry until golden brown.
Butter a 9 x 13-inch cake pan. Press nuts and coconut on bottom of pan. Mix cake mix by directions on box and pour over nuts and coconut. Combine cream cheese, powdered sugar and melted oleo. Mix until creamy. Spoon on cake by the tablespoons. Bake at 350° for 50 minutes.
Roll or pat biscuits into 3 1/2-inch circles; place on a lightly greased baking sheet. In a mixing bowl, combine brown sugar, flour and cinnamon. Mix well. Add apples and mix well. Spoon rounded tablespoonfuls onto biscuits. Bake at 350° for 15 to 20 minutes or until edges begin to brown.
Mix sugar and salt and set aside. Mix warm water and 1 tablespoon sugar to about 110° for dry yeast or lukewarm for cake mix. Add 2 packages of yeast to water and let stand 5 to 10 minutes (begins to foam). Add Crisco shortening to sugar mixture and cream. Pour boiling water (1 cup) over this mixture and beat until smooth. Beat 4 eggs and add to shortening mixture. Beat 1 cup flour in this and add the dissolved yeast. Gradually add the rest of the flour and the 2 pound bag of flour. Beat as you sift it in. Scrape sides of bowl down and brush the top of the dough with melted butter. Cover and place in refrigerator overnight.
Heat oil. Add onion, carrot and garlic; brown lightly. Add beef; brown lightly. Puree the tomatoes; add to the meat. Simmer for 15 minutes. Add butter, oregano, basil, salt and pepper. Simmer for 15 minutes.
Dissolve jello in water. Let set. Add crushed pineapple, banana and marshmallows. Pour in 9 x 13-inch pan and ice with topping.
Mix dry ingredients and then add applesauce, eggs and oil. Bake at 350 degrees for about 35-40 minutes.
Dissolve Jell-O in 1/2 cup boiling water. Add berries; stir until dissolved. Add bananas, pineapple and nuts. Refrigerate until set. Mix remaining ingredients and let set in refrigerator overnight to soften marshmallows. Stir and spread on salad.
Cut biscuits in quarters. Roll in sugar and cinnamon. Layer in greased Bundt pan, with nuts and margarine. Bake 30 minutes at 350°.
Combine all ingredients and let set overnight before making sandwiches. Cut sandwiches and serve as finger sandwiches.
Beat oil and sugar. Add eggs one at a time, beating after each. Mix dry ingredients and add to egg mixture. With a wooden spoon, fold in pineapple, coconut, carrots and pecans. Place in a greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Mix together sugar, vinegar, pepper, salt, celery seed and mustard seed. Pour over vegetables; mix well. This will keep in the refrigerator for months.
Mix all ingredients, except for nuts. Stir in nuts. Pour into 11 x 15-inch pan, greased and floured. Bake at 350° for 30 minutes. Do not preheat oven.
Stir all dry ingredients; mix with the egg and milk. Beat in the butter and the berries. Bake in pan in moderate oven.
Combine first 4 ingredients in saucepan. Bring to a boil and for 1 minute cook at a rolling boil. Remove from heat, stir in oats, peanut butter and vanilla. Add coconut and/or pecans, if desired. Drop on wax paper.
Cut meat into 3/4-inch cubes and dredge with flour which has been seasoned with salt and pepper. Brown in hot fat. Wheat meat is browned, add onions, mushrooms and garlic.
Heat automatic skillet to 350°; melt butter. Add chicken and sprinkle both sides with salt and pepper. Brown chicken on both sides. Turn heat to simmer. Cover pan and cook for 10 minutes. Add the water. Cover the pan and continue to cook until chicken is tender (about 15 minutes). Add rice. Pour enough water into broth to make 2 cups of liquid. Add broth and remaining ingredients to chicken and rice in pan. Cover and simmer for 20 to 25 minutes or until moisture is absorbed and rice is fluffy. Stir in almonds, if desired.
Beat the eggs. Add the pancake/baking mix, sugar and butter. Mix together. Add the milk, vanilla, salt and coconut. Pour into a well-buttered pie dish. Bake at 350° for approximately 35 minutes or until it is light brown on top and set (firm).
Dissolve yeast in water. Add salt, butter and 2 cups of flour. Stir with spoon. Add 2 more cups of flour. Turn out and knead dough until smooth (about 6 to 8 minutes). Place in a buttered bowl and turn surface until coated with butter. Let rise until double in bulk (about 1 1/2 to 2 hours).
Melt butter in heavy saucepan. Add brown sugar and salt. Stir until combined and add corn syrup. Mix well and add condensed milk. Keep mixture on medium heat, stirring constantly until mixture reaches 244°. Use more than 1 thermometer as the mixture coats the thermometer and is not accurate when heavily coated. When correct temperature is reached, remove from heat and add vanilla. Mix well and pour into oiled pan. When cold, cut into squares, dip in chocolate or wrap in plastic wrap to keep moist.
Cook macaroni. Add remaining ingredients. Mix together and refrigerate. Best to do 1 day ahead and refrigerate to let flavors permeate.
Cream shortening and sugars; add eggs and cream well. Add dry ingredients, sifted together. Add potato chips and nuts. Shape into small balls and press down with a fork. Use ungreased cookie sheet. Bake at 350° for 10 minutes or until brown. Yield: about 3 dozen.
In large heavy saucepan, melt the margarine over moderate heat; add onions and cook, uncovered, until golden, 8 to 10 minutes. Blend in sugar and flour and cook, stirring, 3 minutes longer. Add beef broth, wine, thyme, bay leaf and pepper; heat to moderately high and bring to a boil, stirring constantly, about 6 minutes. Adjust heat so the mixture bubbles gently; simmer, partly covered, for 30 minutes. Remove and discard bay leaf; stir in brandy, if desired. Preheat broiler; rub each piece of bread with the garlic and sprinkle with cheese. Ladle the soup into 4 ovenproof bowls and float a piece of bread, cheese side up, in each one. Place bowls in the broiler 4 to 6 inches from the heat and broil until the cheese is golden brown, about 2 minutes. Serves 4.