HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar together. Add vanilla. Add eggs and beat until fluffy. Sift flour. Measure and add soda and salt. Sift again. Add dry ingredients alternately with sour cream. Mix. Drop by teaspoonfuls onto greased baking sheet, spaced 2 to 3 inches apart. Sprinkle with sugar and cinnamon mixture. Bake at 375° for about 12 minutes. Makes about 5 dozen cookies.
In pan on stove melt 1/2 cup butter or margarine. Mix in cocoa powder; blend well. Remove from heat. Add 1/2 cup powdered sugar, egg and vanilla. Stir graham cracker crumbs in. Mix well.	Press into 13 x 9-inch pan.
Tie spices in a bag. Coffee filters work well. Put bag into saucepan with the grape juice and sugar. Bring to a boil for 2 minutes. Add lemon and orange juices. Serve hot.
Cut beef into 1-inch cubes. Roll in seasoned flour. Fry until brown in 1 tablespoon oil. Meanwhile, in measuring cup, empty tomato sauce and chili mix. Fill with water to make 2 cups total. Mix meat and sauce mixture in crock-pot. Cook on medium-low several hours until meat is tender. Spoon into tortillas and cheese and roll. Top tortilla with sauce and more cheese. Microwave to melt cheese.
Mix everything together in a large bowl, except the hash browns. Take the frozen hash browns and break into small pieces (while still in the bag), then add to the mixture. Bake at 350° for 1 hour or until bubbly in the middle.
In a large bowl, combine all ingredients. Place scoops of sherbet into punch. Fruit slices can be added. To keep punch cold, make cubes from punch.
Brown meats and drain. Add cheese and spices. Heat until cheese melts. Place one tablespoon of mixture on slice of bread or Triscuit. When ready to serve, place under broiler until brown.
Cream shortening and sugar. Add eggs and beat well. Stir in dry ingredients. Fold in orange slices. Chill. Drop by teaspoons on greased cookie sheet. Bake at 400° until lightly browned.
Mix peanut butter, sugar, rice crispies, set aside. Melt chocolate & paraffin. Roll ingredients into balls. Put on toothpicks and dip in chocolate. Place on wax paper. Refrigerate for 2 hours
Be very careful when you make your selection. Do not choose too young and take only such varieties as have been reared in good moral atmosphere. When once decided upon and selected, let that part remain forever settled and give your entire attention to preparation for safekeeping.
Place pie filling in 10-inch pie pan. Top with nuts. Sprinkle cake mix on top. Dot with butter. Bake in 350° oven for 25 minutes. Serve warm. Spoon into serving dishes; top with Reddi-Wip.
Put whipping cream and marshmallows in a bowl in the fridge overnight. Beat the next day until thick, then add fruit. Cover it and refrigerate.
Spread peanut butter and raisins on a lettuce leaf. Roll the leaf up. Voila! Walking Salad.
Mix all liquids together. Then add strawberries and orange sherbet. Stir. Serve and enjoy.
Saute onion in butter. Add celery, carrot, potatoes and water. Cook until vegetables are tender. Add pimiento and Milnot. Heat, but do not boil. Add salt and pepper. Makes 4 servings.
Cook sausage; scramble the eggs and grate the cheese. Layer sausage, eggs, cheese and picante mixture on top of 1 can crescent rolls, which are rolled out in a 9 x 13-inch baking dish. Then top the mixture with the other can of crescent rolls. Bake at 350° until rolls are done.
Brown meat; drain well. Stir in taco seasoning mix. Simmer 5 minutes. Combine meat and remaining ingredients in a large salad bowl. Toss well. Serve with dressing.
Prepare macaroni and cheese according to package directions. Brown beef, onion and bell pepper. Add spaghetti seasoning, tomato paste and water. In large casserole dish, combine beef mixture with macaroni and cheese. Add corn. Bake in oven until well heated. Makes 8 to 10 servings.
Melt margarine in a large saucepan. Add oil and sugar. Add cocoa, flour and water. Mix. Add eggs (slightly beaten). Add soda to buttermilk and mix with rest of ingredients. Add vanilla. Mix. Pour into a greased and floured 9 x 13-inch pan. Bake 25 minutes at 350°. While still warm, ice cake.
Use beef and macaroni according to your family's needs. Cook macaroni; drain and set aside. In skillet, brown and drain beef. Add onion, bell pepper and seasonings. Add tomatoes and juice. Simmer 30 minutes. Pour over macaroni mix and serve.
Mix dry ingredients. Add eggs and syrup. Stir until well blended. Add butter and stir until well mixed. Pour into unbaked pie shell and bake about 25 to 30 minutes in 350° oven.
Preheat oven to 350°. Cook noodles according to package directions; drain. Cook broccoli; drain and dice.
Mix juices together. Just before serving, add ginger ale. Spoon in sherbet. Makes 28 (1/2 cup) servings.
In large kettle, combine vinegar, sweetener, salt, celery seed, mustard seed and turmeric. Bring to the boil. Remove from heat and add the vegetables. Cover and let stand 1 hour. Heat to a boil. Reduce heat and simmer 3 minutes. Ladle into clean, hot jars and seal. Makes 4 1/2 pints.
In a 2-quart saucepan, combine sugar, syrup and water. Cook to hard ball stage, stirring occasionally. Remove from heat.
Mix cake mix, pudding mix, eggs, water and vanilla together. Cut bananas in small slices. Add banana and blend until well mixed. Add pecans. Bake at 350° for 30 minutes or until done in a greased and floured Bundt pan.
Heat oven to 350. Grease rectangular pan, 13 x 9 x 2. Mix all ingredients, spread in pan. Bake until golden brown, 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2 inches. Makes 36 appetizers.
Mix all ingredients together. Marinate chicken 6 to 8 hours. Bake at 400° for 30 to 40 minutes.
In a large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, broth mix, pepper and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender, about 20 minutes.
Salt and pepper chicken strips as desired. In large pot brown chicken strips in mixture of butter and olive oil. Add drained water chestnut slices and liquid ingredients. Cover and simmer for 20 minutes. Serve over rice, then spoon Hollandaise Sauce over each serving. Serves 4 to 6.
Peel outer skin from garlic; leave head intact. Place garlic in a small baking pan. Drizzle with oil. Cover with aluminum foil. Bake at 350° for 25 minutes. Remove cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon.
Prepare rice according to directions. Mix ham, rice, celery, eggs, onion, mushroom soup, corn flakes, almonds and mayonnaise. Bake at 350° for 30 minutes.
*Prepare whole chicken; place breast side down in microwave-safe dish with lid. Microwave on High power for 15 minutes. Turn over. Microwave 25 minutes on Medium power (50%). Uncover; allow to cool and remove from bones.
Quarter sliced onion. Brown onion in deep pan in bacon grease. When browned, add 2 tablespoons of flour and brown lightly. Then add water. Add potatoes that have been sliced and halved. Season to taste. Boil 10 minutes, then simmer until potatoes are cooked. Serve.
Mix ground beef, bread and egg all together and make 4 patties. Brown in skillet. Cover with mushroom soup and simmer.
Rub both sides of meat with garlic and cut into 1 1/2 x 1-inch strips. Coat meat with flour and seasonings and brown in shortening. Add onion, soup and water and simmer covered for 1 to 1 1/2 hours, until meat is tender. Remove cover and add mushrooms and continue to cook until thickened. Add sour cream and chives and blend. Serve over noodles.
Mix ingredients with a mixer until fluffy. Put into a casserole. (May be made day before and warmed in oven.) Bake at 350° for 20 to 30 minutes.
Boil chicken. Debone and cut into chunks. Cook spaghetti in broth. Saute onion, bell pepper, celery and garlic clove in butter. Add tomato sauce, mushroom soup, mushrooms, sugar, salt and pepper. Mix with the spaghetti and chicken. Bake 30 to 40 minutes at 350°.
Cream butter and sugar. Beat in eggs, 1 at a time. Add bananas and sour cream. Sift together and add dry ingredients. Place in greased loaf pans. Bake at 350° for approximately 50 minutes or until golden brown. Makes 2 loaves.
Rinse chicken and pat dry. Roll in mixture of flour, salt and pepper. Deep fry drumettes in hot oil until brown on both sides; drain. Place in baking pan. Pour hot wing sauce over drumettes. Bake at 350° for 10 minutes. Serve with Ranch dressing. Yields 60 servings.
Mix all ingredients together by hand. Pour into greased and floured 15 x 10 sheet pan. Bake 20 to 30 minutes at 350°.
Combine mayo, orange juice concentrate, sugar, salt and pepper. Stir in remaining ingredients. Cover. Chill. Makes 5 cups.
Do not stir! Microwave on High for 2 minutes; then mix well. Add vanilla to the rest of the ingredients. Mix well. Pour into pan; put in fridge for 45 minutes to an hour. Cut into squares and serve.
Preheat oven to 350°. Mix first four ingredients real well. Add flour, salt and milk. Mix real well. The longer you mix, the better. Add flavorings and mix well. Bake for 1 hour or maybe a little longer, depending on the oven.
Mix all ingredients in large casserole. Top with Velveeta cheese. Bake at 350° for approximately 45 minutes.
Mix coconut and pecans and spread in bottom of a 9 x 13-inch pan. Mix cake mix as directed. Soften margarine and cream cheese. Mix with powdered sugar. Spread over cake mixture. Bake for approximately 1 hour at 350°.
Mix ingredients, except carrots, and boil for 2 minutes. Add to carrots and let stand overnight. Good hot or cold as salad.
Mix well and form into balls. Bake at 350° for 15 minutes. Place in sauce and simmer for 2 to 3 hours.
Mix together. Grease and flour 3 pans and pour in pans. Bake at 325° for 25 minutes. Let cool.
Mix cranberry sauce and 1 cup boiling water with blender until smooth. Mix Jell-O and 1 cup boiling water; add to cranberry sauce and add pecans. Pour 1/2 mixture into pan. Let it set until firm, about 1 hour. Spread sour cream; add rest of mixture and refrigerate until firm. Cut into squares.
Wash squid and pat dry. Cut squid into 1/4 inch slices. Heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in tomatoes, chili and squid. Cook uncovered 5 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover and cook 20 minutes, stirring occasionally. (Do not overcook or squid will be tough.) To serve, spoon liquid in skillet over each serving.
Cook beans until done. Drain. Saute onions. Brown meat and drain off grease. Add meat to beans; add other ingredients; cover with lid and simmer about 2 hours.
Grease	two 8 x 4-inch loaf pans. Combine applesauce, shortening and sugar in saucepan. Bring to boil and cook 5 minutes, stirring occasionally. Cool. Mix fruits and nuts in a large bowl. Sift	together flour, soda, salt and spices. Gradually stir into fruit mixture. Stir in the cooled applesauce mixture. Pour into prepared pans and bake in a 300° oven for 1 to 1 1/2 hours. Cool in pans for about 30 minutes, then remove from pans and cool completely. Wrap and store in tightly covered container.
Mix sugar and apples. Let stand. Measure all ingredients. Mix with apples and sugar. Put in shallow pan. Bake for 1 hour at 350°.
Preheat oven to 350°. Sift flour, sugar, cocoa, salt and baking soda into an ungreased 8-inch square pan. Make three holes in flour-cocoa mixture with back of spoon. In first hole, pour oil. In second hole, pour vinegar. In third hole, pour vanilla. Pour 1 cup water over all and stir with fork. Bake 25 to 30 minutes.
Preheat oven at 350°. Combine all ingredients and mix. Pour into 2 greased loaf pans. Bake 1 hour.
After ice cubes have been pureed, add banana, orange juice and vanilla. Blend for 20 seconds. Pour into glass and sweeten to taste.
Mix all ingredients, saving 1/2 can onions for top the last 5 minutes of baking time. Bake 1/2 hour at 350°.
Sift flour, sugar, baking powder, soda and salt. Add liquids. Cut cranberries in half and add with nuts and orange rind to batter. Bake in lightly greased loaf pan 1 hour at 350°.
Drain pineapple. Remove juice. Add sugar and flour to juice. Cook until thickened. Let cool and fold in pineapple and sliced bananas. Pour in pie crust. Sprinkle nuts over all. Then sprinkle coconut. Chill 2 hours. Cover with Cool Whip. Delicious
Mix cake mix, Milnot and melted butter. Bake at 350 degrees for 5 minutes in a greased, floured 9 x 13 pan. Cook caramels and 1/3 c. Milnot over low heat until caramels are melted. Pour over cake. Combine chocolate chips and pecans and spread over top of cake. Dot cake with butter and place a pecan half on each butter dot. Bake 25 minutes at 350 degrees.
Zucchini may be chopped in blender or grated. Mix together all ingredients. (Mix in nuts and squash last.) Pour into 2 greased and floured bread pans. Bake at 350° for 1 hour.
Mix Jell-O by direction; add pineapple and cherry pie filling and let "set" in refrigerator. Mix sour cream, cream cheese and sugar. Spread this on top of the set Jell-O and sprinkle nuts on top.
Mix frozen whipped topping, milk and lemon juice; blend well. Fold in strawberries. Pour into baked pie shell and chill.
Beat egg yolks in large mixer bowl until light. Add sugar gradually, beating until thick and lemon colored. Stir in brandy, rum, milk, 3 cups whipped cream and vanilla. Beat egg whites with cream of tartar in mixer bowl until stiff peaks form. Fold into egg yolk mixture. Pour into punch bowl. Sweeten whipped cream with confectioners sugar. Ladle eggnog into punch cups; top with whipped cream and sprinkle of nutmeg. Yield: 24 servings.
Slice meat into thin strips, cutting diagonally across the grain. Brown steak in oil over high heat. Reduce heat. Stir in tomatoes, green peppers, soy sauce and seasonings. Cover and simmer for 10 minutes. Blend in cornstarch. Serve over rice.
Mix until well blended. Use 2 or 3 teaspoons mix for 1 cup cocoa, filling cup with boiling water. Serves 35.
Blend ham with pecans, cream cheese and seasoning; shape into log roll. Chill. Sprinkle paprika on waxed paper and roll log evenly with paprika. Wrap in waxed paper and chill overnight to blend flavors well. Slice and serve on crackers or party rye. Makes 24 servings.
Combine flour, sugar, baking powder, salt and spice. Cut in shortening until particles are fine. Add milk and egg. Mix just until thoroughly blended. Spoon into greased muffin cups. Place 1 teaspoon jam or jelly on top of each muffin pressing into batter slightly. Sprinkle with chopped nuts if desired. Bake for 20 to 25 minutes at 400°.
Wieners can be chunked up or left whole. Mix all ingredients, except wieners. Bring to a boil. Add wieners and simmer.
Preheat waffle iron; grease lightly. Sift flour, cocoa, sugar, baking powder and salt into a large bowl. Combine milk, eggs, oil and vanilla in a small bowl. Stir liquid ingredients into dry ingredients until moistened.
Make cornbread (2 cup batch); crumble cornbread in bottom of pan, 6 x 8. Pour pinto beans with juice over cornbread. Layer on chopped medium onion, chopped bell pepper and chopped tomatoes. Mix mayo and dill pickle juice. Pour over casserole and let set 30 minutes. Crumble cooked bacon on top.
Cook squash with onion and salt until done in small amount of water. Drain off excess water and mash. Add egg and bread crumbs. Put into greased casserole and cover with grated cheese. Bake for 30 minutes at 325°.
Combine crabmeat, mayonnaise and milk and set aside. In skillet brown celery, diced onion and green pepper in butter. Add to crabmeat mixture. Add about 2 shots of Tabasco sauce and several squirts of soy sauce and Worcestershire sauce. Add enough cracker crumbs to make mixture thick enough to bake. Top with additional cracker crumbs and dot generously with butter. Bake at 375° for 40 to 45 minutes, until brown and bubbly. Makes 4 servings.
Mix together. Bake for 30 minutes at 350°. Grate cheese on top, if desired.
Spread ham, cheese and onion over bottom of quiche dish or pie plate. Then, place remaining ingredients in blender. Cover and blend at high speed for 1 to 2 minutes. Pour this blender mixture over ingredients in pie plate. Bake in preheated 350° oven for 50 to 55 minutes or until a knife inserted in the middle comes out clean. Makes 6 servings.
Preheat oven to 350°. Prepare the cake mix according to package instructions. Fill cones about half full with cake batter and place on baking sheet, not allowing them to touch one another. Bake in preheated oven for approximately 25 minutes, or until toothpick inserted comes out clean. Allow to cool completely. While cakes are cooling, prepare frosting.
Preheat oven to 300°. Put washed rice in 2-quart casserole dish. Pour in the milk. Add sugar, salt and cinnamon and stir well. Bake for 3 hours in slow oven. Stir every 15 minutes during first hour to keep rice from staying in the bottom of casserole dish.
Melt chocolate chips and margarine. Stir to blend. Stir in eggs until mixture is smooth. Pour over marshmallows; mix until all marshmallows are coated. Chill about 1 hour; stir occasionally. Form into 3 rolls about 11-inches long on waxed paper. Chill about 30 minutes. Roll in nuts. Wrap in waxed paper and chill overnight. Cut into 1/4-inch slices. Keep refrigerated. Makes about 5 dozen.
Mix popped corn and	broken nuts in a large buttered pan, such as roaster or dishpan. Combine sugar, margarine and Karo syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly.	Boil, stirring occasionally, 10 to 15 minutes, or until mixture turns a light caramel color. Remove from heat.	Stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread to dry. Break apart. Store in tightly covered container. Makes about 2 pounds.
Mix ingredients in the order they are listed. Grease and flour a 5 x 9-inch loaf pan. Cook for 1 hour and 20 minutes at 325° or until top is golden brown.
Blend with wire whip. Pour over salad. Toss and serve. Good for cole slaw.
Cook onion and beef in oil, stirring, until lightly browned. Add tomato sauce, tomato juice and spices. Simmer until thickened. Cook spaghetti and drain. Mix spaghetti with the meat mixture and half the cheese. Spread into a baking dish. Top with remaining cheese. Bake in a 350° oven for 20 to 25 minutes or until bubbly. Makes 6 servings.
Heat margarine until melted (I use a double boiler). Add marshmallows and melt them. Add a few drops of green food coloring, until you have the proper shade. Add cornflakes and stir carefully until they are well coated. Form into wreath on wax paper. Decorate with red cherries. Cool and enjoy.
Preheat oven to 325°. Oil or butter the bottom of a 13 x 9-inch pan.
Arrange berries in pie shell. Bring water, sugar and cornstarch to a boil and cool until thick. Remove from heat and immediately add Jell-O and stir until dissolved. Pour over berries; chill. Serve with Cool Whip.
In large salad bowl, combine all ingredients except dressing. Add Ranch dressing and toss gently. Makes 4 main dish or 8 side dish servings.
In a skillet, saute the oil, onions and garlic. Chop the stewed tomatoes in a food processor. Pour onions and garlic into large saucepan and add remaining ingredients and simmer 10 to 15 minutes. Just before serving, add 16 to 20 slices corn tortillas. Serve with Cheddar cheese grated on top.
Stir all ingredients together and pour into greased 10x15 jelly roll pan. Bake 20 minutes at 350 degrees. While warm glaze with powdered sugar frosting.
Run cold water over peas to thaw. Halve cantaloupe crosswise to remove and discard seeds. Cut cantaloupe into 9 thin slices. Halve the cucumber lengthwise. Scoop out and discard seeds; thinly slice cucumber.
Mix all ingredients. Add sugar and vinegar in equal amounts, if used. Chill and serve. Makes 8 servings, about 4 cups.
Cook broccoli. Put in greased casserole. Place chicken on top. Combine soup, mayonnaise and lemon juice and pour over chicken. Sprinkle with cheese. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Brown onion and garlic in oil. Add beef, salt and pepper; brown. Add mushrooms, tomato sauce, tomatoes and oregano. Simmer 1/2 hour. Cook lasagne noodles as directed on package. Arrange in large buttered baking dish a layer of noodles, meat sauce and cheese until the ingredients are used up, ending with cheese. Bake for 20 minutes at 350°.
Cream sugar and shortening. Add beaten eggs, vanilla, and salt. Sift flour, soda, baking powder. Roll into balls. Drop in sugar and press down with a glass dipped in sugar.
Saute onion and mushrooms in butter until onion is translucent. Let cool slightly. In big bowl, mix spinach, eggs and cheese. Add onion mixture. Mix thoroughly. Add salt and pepper to taste. Put in an ovenproof 8 x 12-inch glass dish. Bake in preheated 350° oven for approximately 45 minutes or until golden brown.
Saute onions and margarine until tender. Add soup and Cheez Whiz. Blend well and add rice and broccoli. Pour into a buttered casserole. Bake, covered, first half of time, then uncovered for the remaining time. Takes about 50 to 60 minutes at 350°.
Prepare cake mix using package directions. Pour half the batter into a greased 9 x 13-inch cake pan. Bake at 350° for 15 minutes.
Cream the margarine, butter and cream cheese. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Gradually add flour, beating until smooth. Fold in whipped topping (dry). Grease and flour pan. Bake at 275° for 1 1/2 hours. Do not preheat oven.
Beat eggs and dip chicken cutlets into egg and then into bread crumbs. Fry cutlets in oil. After turning cutlets, place a slice of roasted pepper and a slice of cheese on cutlet. Sprinkle with salt and pepper. Cover 1 minute to melt cheese and serve.
Mix sugar, water and cornstarch together. Cook over medium heat until mixture begins to thicken. Remove from heat. Add jello and food coloring. Let cool. Stir in strawberries. Pour into pie shells. Chill. Top with Cool Whip before serving.
Peel oranges. Put peelings and cranberries through grinder. Section oranges. Dissolve Jell-O in boiling water. Add lemon juice, sugar and salt. Add to oranges and cranberries, celery and pineapple and pecan mixture. Mix well. Pour into 10-cup mold. Chill overnight.
In a frypan, brown meat slowly with the oil and sage. Cook potatoes in 1 cup boiling water, in a covered saucepan for 5 minutes. Drain. Toss with salt and pepper and half can of French fried onions. Prepare sauce mix using 1 3/4 cups water. Arrange layers of potatoes, meat and sauce in a 2-quart buttered casserole dish, ending with sauce. Cover dish and bake at 350° for 45 minutes. Remove from oven. Add remaining onions and bake 5 minutes longer. Makes 6 to 8 servings.
Crust: Mix flour and salt together. Drizzle corn oil over this. Mix well. Add cold water. Shape into pan and cool.
In a small pot, soften gelatin in 1/4 cup beef broth for 5 minutes. Add the rest of the broth and heat until gelatin is dissolved completely. Pour 1/3 cup into a one-quart mold; add Gravy Master. Refrigerate so it sets while you prepare the rest of the ingredients. This will give the top of the mold an attractive contrasting color.
Position knife blade in food processor bowl. Add flour and butter. Top with cover and process, pulsing 6 to 7 times, until mixture resembles coarse meal. With processor running, slowly add buttermilk through food chute until the dough forms a ball, leaving sides of bowl.
Mix all ingredients in large bowl. Chill 1 hour. Roll into small balls. Place on a greased baking sheet. Bake at 325° until lightly browned, about 10 to 15 minutes.
Combine all ingredients to form a dough. Shape into roll and freeze or chill in refrigerator. Slice thin and bake at 375° for 12 to 15 minutes.
Place all ingredients, except vanilla, in the top of a double boiler. Beat with mixer at high speed over boiling water until icing stands in soft peaks when you lift the beaters out of the icing (about 4 minutes). Remove from the boiling water and mix a few strokes more.