HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the shortening, sugar, jello, eggs and vanilla. Blend in dry ingredients. Roll dough into 3/4-inch balls. Place 2-inches apart on ungreased baking sheet. Flatten each with bottom of glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Yields 4 dozen.
Mix all ingredients; cover and bake at 300° for 2 hours. At least 1 hour before serving, add carrots, green beans, whole potatoes or any vegetable desired. Can be served over rice or noodles or as a stew or soup. Delicious!
Thoroughly combine eggs, sugar, butter or margarine, lemon juice and vanilla; stir in coconut. Pour filling into unbaked pastry shell. Bake in moderate oven (350°) for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool before serving. Garnish with whipped cream and toasted coconut, if desired.
Crush potato chips medium coarse. Add rest of ingredients and bake for 35 to 40 minutes. Should be a little brown on top.
Mix flour with sugar, baking powder and salt. Stir in cereal. Combine banana, milk, egg and oil. Add mixture stirring just until flour is moistened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour or until cake tester inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan; cool on rack. Makes 1 loaf.
Pat dough into ungreased 14-inch pizza pan. Bake at 375° for 10 to 12 minutes or until browned; cool. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. Round kiwi fruit and grapes on first, then bananas and then mandarin oranges.
Melt chocolate with shortening over warm water. Cool slightly. Blend eggs, sugar, vanilla and salt. Stir in chocolate mixture. Bake at 325° for 40 minutes.
Combine the first 4 ingredients in saucepan; bring to a boil. Cook, stirring until thickened. Remove from heat; let cool completely. Fold in whipped cream. Serve over pound cake. Yields 2 cups.
Cook over low heat until mixture forms a ball. Let cool. Knead in a little more flour, if needed. Store in airtight container in a cool place.
Mix salmon, eggs and buttermilk together. Crumble in crackers, salt and pepper. Mix together well. Crumble crackers on plate. Roll into ball, then roll in cracker crumbs. Cook in deep fryer until brown.
Dip chicken livers lightly in mustard. Wrap 1/2 slice of bacon around each and secure with toothpick. Coat livers with crumbs. Place in 8-inch square baking dish and bake at 425° for 25 minutes. Serves 6 to 8.
Saute the tenderloin in the oil in a skillet until lightly colored on all sides. Add the chicken broth and place in a 350° oven for an hour. Remove the tenderloin from the skillet and keep warm. To the juices in the skillet, add the sherry or Madeira and shallots or onion; boil until the juices thicken some. Mix the flour with the cream or milk and stir into the pan juices until the mixture thickens slightly. Season with salt and pepper to taste. Slice the tenderloin. Pour the sauce over the meat. Sprinkle with parsley and serve. Serves 6.
Put yeast in very warm water for a few minutes. Add all ingredients together and mix. Let stand in an oiled bowl for 1 1/2 to 2 hours. Grease a large cookie sheet and separate dough and shape into rolls. Place on sheet. Makes 12 to 14 rolls. Bake at 350° for 6 minutes.
Dissolve Jell-O in boiling water. Stir in frozen raspberries. Break up cranberry with a fork and stir into Jell-O mixture. Chill until partially set. Carefully pour in soda, stirring gently. Turn into 6-cup mold. Chill overnight.
Beat eggs until foamy. Beat in oil, sugar and vanilla. Add zucchini and mix. Fold in dry ingredients and nuts. Spoon into two greased and floured loaf pans, 9 x 5 x 3-inches. Bake at 350° for 45 to 50 minutes or until done.
Mix cornmeal, salt, baking powder, oil, milk, eggs, grated cheese, corn and chopped onion. Pour into large skillet. Bake at 400° for 30 minutes.
Boil potatoes in jackets; let cool just enough to handle. Peel and dice potatoes while warm. Dice peppers, onion and celery with salt and pepper to taste. Add vinegar and oil; mix well. Cool in refrigerator. Next day, add sour cream and mayo.
Cut fryers in quarters. In a large skillet, heat oil and saute chicken slowly until just pale golden in color. Remove to casserole with cover (earthenware is preferable).
Toss beef and dressing in glass or plastic bowl. Cover and refrigerate at least 1 hour but no longer than 8 hours, turning beef occasionally. Remove beef from marinade. Reserve marinade. Thread beef alternately with onion and bell pepper on 6-inch metal skewers, leaving 1/4 inch between each piece. Place 1 cherry tomato on the end of each skewer. Brush kabobs generously with marinade. Cover and grill kabobs 4 to 5 inches from medium coals 15 to 20 minutes for medium doneness.
Mix each package of Jell-O separately with 1 1/2 cups hot water and place in shallow pans separately and place in refrigerator to set. When set, then slice in small cubes or larger cubes. Mix 2 envelopes Knox gelatine with 1/2 cup cold water and let stand for 5 minutes, then add 1/2 cup boiling water and mix well. In another bowl, mix the 4x sugar with pineapple juice, then mix in the Knox gelatine. Beat whipping cream until thick and fold into the gelatine with the Jell-O. Pour into angel food pan and refrigerate.
Butter bottom and sides of upper part of double boiler. Pour in brown sugar. Butter bread and sprinkle with cinnamon and nutmeg. Cut into small cubes and place on top of sugar.
Place a layer of oysters in a casserole dish.	Crumble over this a few saltines; repeat for second layer. Pour milk, dry white wine, eggs and water, beaten together, over layers until milk	mixture has completely covered top. Season to taste. Bake at 375° until brown. Serves 6 to 8.
Mix all ingredients together and put in baking dish. Bake at 350° for 25 minutes.
Day Ahead: Cut chicken wing in 3 segments, discarding wing tips. Place in baking dish. Combine rest of ingredients and pour over wings. Marinate overnight in refrigerator.
Line an 8-inch layer cake pan with seasoned crumbs. Into container of electric blender put eggs, sugar, vanilla and sour cream. Cover and blend on high speed for 15 seconds. With motor on, gradually add cheese and melted butter. Pour into prepared pan and bake in pre-heated 325° oven for 30 to 40 minutes or until set in center. The filling will be soft, but it will firm as the cake cools. Chill before serving.
Toss salmon, stuffing croutons, parsley and onion together in a bowl. Blend eggs, condensed soup, milk and pepper. Add to salmon mixture and mix thoroughly. Turn into a greased 1 1/2-quart casserole. Bake at 350° about 50 minutes. Garnish center with overlapping quarter slices of lemon and parsley. Serve with hot sour cream sauce. Makes about 6 servings.
In a small saucepan, combine water, sugar, cinnamon and cloves. Bring to boil; reduce heat and simmer covered for 10 minutes. Chill. Strain and discard spices. Combine with fruit juices. To serve, combine base with club soda or with wine, brandy or other flavorings. Makes 12 (5 ounce) servings.
Brown hamburger, chop up and drain grease. Dice onion and mango. Add all ingredients in a crock-pot. Cook 2 hours on high. Longer on low.
Let come to a boil (do not boil). Put in jars and seal while hot. Yields 8 pints.
Preheat oven to 400°. Grease a 9 x 5 x 3-inch loaf pan; set aside. In a blender puree cottage cheese for 1 minute or until smooth.
In mixing bowl, dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Stir in 2 1/2 cups flour. Beat 100 strokes by hand or 3 to 4 minutes with electric mixer. Cover bowl; let sponge rise until double. Mix in remaining flour, 1 cup at a time; knead thoroughly for 8 to 10 minutes. Oil both; let rise 4 times (every 20 minutes, punch it). Shape into loaves. Bake at 350° for 35 minutes.
Cut papaya, banana and apples into chunks. Process with sugar, cinnamon and ice water in blender until smooth and creamy. Yields 10 servings.
In a mixing bowl, combine beaten egg, bread crumbs, celery, onion, salt, sage and garlic powder. Add ground beef; mix well. Shape half of each mixture around each peeled, hard-cooked egg. Arrange meat loaves in a baking dish. Combine chili sauce, parsley, water and oregano; pour over meat loaves. Bake at 350° for 45 minutes. Spoon chili sauce mixture over loaves; top each with cheese. Return to oven and heat until cheese melts. Makes 2 servings.
Cream butter and sugar. Add vanilla, lemon juice, eggs, sour cream and bananas. Sift salt, flour, soda and baking powder. Add nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 55 minutes or until inserted tester comes out clean.
Dissolve each flavored gelatin in 1 1/2 cups hot water separately. Place each in separate pan to mold. When firm, cut into squares.
Preheat oven to 400°. Put yogurt in bowl. Put all breading ingredients in tightly sealed plastic bag. Roll chicken in yogurt. Put in bag and shake to coat. Put breaded chicken on baking sheet sprayed with nonstick spray. Lightly spray chicken with vegetable oil. Bake for 1 hour, turning every 20 minutes to brown evenly.
Preheat oven to 350°. Mix all dry ingredients, then add remaining ingredients. Stir. Pour into greased loaf pan. Bake 45 minutes to 1 hour.
Heat oven to 400°. Generously grease 12 cup fluted tube pan. In small saucepan, combine brown sugar, nuts, margarine and water. Heat until margarine melts.
Stir yeast and sugar into water. Let stand about 10 minutes or until foamy. Put yeast mixture and eggs in a large bowl. Add flour and salt; stir or beat until dough pulls away from sides of bowl. Turn dough out on a lightly floured surface and knead 5 minutes or until smooth and elastic. Put dough into a large oiled bowl and turn down to oil top. Cover bowl with plastic wrap. Let dough rise in a warm draft-free place 1 hour or until doubled.
Heat oven to 350 degrees. Melt margarine in non-stick skillet. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well.
Heat oil in heavy skillet. Add garlic, sauteing until golden. Add parsley, shrimp and cayenne. Cook for 3 minutes, stirring frequently. Add wine; cover, cooking an additional 3 minutes. Add rest of ingredients; cover and cook 10 minutes. Serve hot over rice.
In a large pot, melt butter. Add onions and leeks. Saute over moderate heat until they are soft, approximately 15 minutes. Add chicken stock and broccoli (washed and chopped). Cover and simmer until broccoli is tender, about 10 minutes.
Combine sugars, oleo and oil until blended. Add eggs and vanilla and beat until creamy. Mix together the flour, soda, powder, salt and cream of tartar. Add to mixture. Chill 1 hour. Roll out and cut or roll into balls and flatten on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, until light brown.
Dissolve Jell-O, Kool-Aid and sugar in the hot water. Add cold water and pour into 4-ounce paper cups. Cover with foil, sticking a popsicle stick into the middle of the foil.
Combine meat and seasonings. Form into bite size meatballs. Heat water, ketchup and beer in a large saucepan; carefully drop meatballs into liquid. Simmer for 1 hour. Serve in sauce in chafing dish. Yields 50 to 55 meatballs.
Cook spaghetti in reserved broth from cooking the chicken. Drain off most of the broth when spaghetti is done. Cube chicken and add while spaghetti is hot, stirring to mix. Add remaining ingredients and mix well. Pour into casserole dish which has been sprayed with Pam. Cover and bake at 350° approximately 30 minutes or until bubbly.
Gradually add flour, pepper, cheese and softened butter. Mix all ingredients together. Fold in 2 cups Rice Krispies into mixture by hand. Mix well. Roll into small balls and put on ungreased baking sheet; flatten with fork. Bake 14 minutes at 300°. Cool on paper towel. Makes about 6 or 8 dozen.
Mix all ingredients (except lemon-lime drink) well and freeze. Let thaw for 3 hours. Put in punch bowl; add lemon-lime drink just before serving.
Break chocolate into pieces. In saucepan, combine milk, chocolate and marshmallows. Cook over low heat, stirring until chocolate and marshmallows are melted.
Combine all ingredients in a medium bowl, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450° for 8 minutes or until lightly browned. Yield: 1 dozen.
Mix together and pour in a greased casserole dish. Cover and bake at 350° for 1 hour.
Mix salt in cabbage and refrigerate for 1 hour. Heat sugar and vinegar in saucepan; set aside and cool. Mix celery, bell peppers and carrots with cabbage. Pour vinegar and sugar over it and seal tightly. Refrigerate. Will keep up to 6 weeks.
Combine first 8 ingredients. Mix cinnamon and sugar. Dip tops of cookies in cinnamon and sugar. Bake at 375° until brown.
In a large bowl, combine flour, sugar and 2 teaspoons salt. Add Crisco and mix with a pastry blender until ingredients are crumbly. In a separate bowl, beat the vinegar, egg and water together with a fork. Combine the two mixtures, stirring with a fork, until moistened. Divide the dough into 5 equal portions. Shape each into a flat patty for rolling. Wrap each patty in plastic wrap and chill for at least 30 minutes or overnight. When ready to roll out, flour each side and roll out. Makes 5 to 7 crusts. Patties will keep for up to a week in refrigerator.
Boil bouillon cubes, water, celery, carrots, potatoes and onions for 20 minutes. Add frozen vegetables; cook until tender. Add soup, water and cheese. Stir over low heat until cheese is melted. Serves 8.
Dissolve yeast in lukewarm milk. Add 2 cups flour, let stand in warm place 30 minutes. Beat eggs, sugar, vanilla, grated rind of orange or lemon and scant teaspoon of salt until light. Add this to the sponge. Melt butter and add this to the sponge. Add 5 cups flour, cover and allow to rise for about one hour or until double in bulk. When light, turn on floured board and pat with hands until dough is one-half an inch in thickness. Cut with doughnut cutter, cover and let rise again until light. Drop in deep hot fat and fry until done.
Combine oleo, sugar and egg yolks and cook 2 minutes. Add vanilla, pecan pieces, dates (cut in small pieces) and Rice Krispies. Mix well. Make into balls and roll in coconut.
Mix ingredients. Pour into 15 x 10-inch cookie sheet. Bake at 350° for 20 to 25 minutes. Ice with chocolate butter cream icing or your favorite canned icing.
Mix first 4 ingredients together. Pour into 9 x 13-inch pan. Melt bag of chocolate chips and spread over mixture. Refrigerate. Cut when hardened.
Cook ground beef and add tomato sauce and oregano. Simmer, uncovered, for 10 minutes. Stir Bisquick, egg and milk to a soft dough. Spread 1/2 of the dough in greased pan (dish pan). Pour remaining can of tomato sauce over dough, spreading evenly. Layer 4 slices of cheese, the meat mixture, mushrooms, remaining cheese slices and Parmesan cheese. Cover with remaining dough. Bake at 350° for 20 to 25 minutes or until golden brown.
Soak bread crumbs in milk for 10 minutes. Add eggs and meat. Pack brown sugar in bottom of a greased loaf pan. Pour in other ingredients. Stick cloves on top. Bake 1 hour and 45 minutes at 350°.
Cream Crisco, sugars and vanilla. Add eggs and beat well. Add flour and soda. Add M&M's by hand. Bake 10 minutes at 350°.
Bring to boil brown sugar and water; set aside. Mix rest of ingredients; drop by spoonfuls into sugar mixture and bake 30 to 35 minutes at 350°. Cool and serve upside down and topped with Cool Whip.
Cook squash and onions until tender. Crumble cornbread and mix with other ingredients. You may add a little water to rinse soup cans and to moisten dressing a little more. Bake at 350° until done.
Cut beef in small pieces, then mix all ingredients together, except beef. Roll into ball and roll into (over) beef to coat the outside. Serve with crackers. Refrigerate 15 minutes.
Mix all ingredients well. Bake, covered with foil in a 9 x 13-inch pan for 45 minutes to 1 hour. Remove foil for last 10 minutes to crisp top.
Saute onion in margarine. Add broccoli and cook until thawed. Add remaining ingredients. Pour into baking dish. Bake 30 minutes at 350°.
In a blender combine peaches, vanilla, yogurt, milk, brown sugar and nutmeg. While blending, add ice cubes through the lid, until thick and smooth. Makes 4 servings.
Mix everything. Cook until sugar dissolves. Add pecans. Cook to 234°. Stir constantly. Remove from heat and let cool 5 minutes. (Stir rapidly.) Drop on aluminum foil.
In a large bowl, mix chicken, water chestnuts, celery and almonds. In small bowl, mix mayonnaise, curry, soy sauce and lemon juice. Mix well. Up to 4 hours before serving, gently stir mayonnaise mixture and oranges into chicken mixture. Serve on a bed of chilled lettuce. Serves 4.
Boil chicken until done. Cook stuffing as directed. Spread stuffing in pan for bottom layer. Place boneless chicken on top of stuffing. Cook cream of chicken soup and pour evenly over chicken and stuffing. Bake at 425° for 10 minutes. Remove from oven and top with cracker crumbs and bake for 5 more minutes. Makes 6 to 8 servings.
Beat together with beater applesauce, oil, brown sugar, sugar, vanilla, eggs, cinnamon, soda and allspice. Add raisins, walnuts and flour. Drop by spoonful on greased pan. Bake at 350° for about 10 minutes.
Mix first 6 ingredients together. Pour into greased pan. Bake at 350° for 35 to 40 minutes.
Mix all ingredients the day before serving. Refrigerate, then set at room temperature for one hour before baking. Use a 9 x 13-inch pan and bake at 350° for 45 minutes. Serves about ten.
Mix fruit and nuts together. (Do not chop.) Beat yolks and whites separately. Add vanilla to yolks. Pour yolks over the nut mixture slowly. Sift dry ingredients 3 times. Add dry ingredients and beaten whites to fruit and nut mixture. Put in oven at 250° for 1 1/2 hours. Do not preheat oven before putting cake in.
Combine powdered sugar and cocoa. Add margarine and mix and then add milk to desired texture.
Saute onions and celery in a little margarine or butter. Add soup and milk; stir. Simmer a few minutes. Add rest of ingredients. Pour into greased casserole. Bake at 350° for 30 to 45 minutes. Makes good side dish by omitting chicken.
Mix together all cake ingredients and pour into a greased and floured 9 x 13 inch pan. Bake at 350° for 45 minutes; cool. Prepare frosting by mixing together cream cheese, butter or margarine, vanilla, powdered sugar and chopped nuts, and frost cake when it is completely cool.
Split eggs lengthwise and remove yolks. Mash well. Set egg whites aside. Add remaining ingredients and mix well. Spoon egg yolk mixture back into egg halves. Sprinkle with paprika. Chill before serving. Yield: 12 servings.
Melt chocolate bits until smooth. Add Rice Krispies and stir until coated with chocolate. Butter a 10-inch pie plate. Pour mixture into pie plate and spread evenly. (This is the crust.) Let stand at room temperature. When ready to serve, fill with ice cream and sprinkle shredded bitter chocolate on top.
Roll stew beef in flour. Brown (only) slowly in small amount of oil. Put browned beef in crock-pot. Add celery soup and 1/2 can water. Cook for 2 hours (or until done). Serve over rice. Wonderful over wild or brown rice.
Place in 9-inch square dish with meaty area to outside, bones to center. Mix together next 4 ingredients. Stuff pocket of chops with mixture. Cover and bake 16 minutes at High power. Rotate 1/4 turn half-way through baking time. Rest 10 minutes.
Melt butter in bottom of 9 x 13-inch pan. Put all other ingredients in pan in layers in order given, pouring milk over the top of the last layer. Bake 15 to 20 minutes in 350° oven.
Beat butter and sugar about 1 minute until blended and free of lumps. Add remaining ingredients, reserving 1 tablespoon oats. Beat until batter is smooth. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes. Before baking, sprinkle remaining oats on batter. Raisins or nuts may be added.
Peel onion. Cut hole in center and place crushed beef bouillon cube in hole. Top with oleo. Wrap onion in foil and place on grill for 30 minutes. Do not place onion over hot coals, but more to the side and rotate onion while cooking to bake evenly. Serves 2.
Combine dates, soda and boiling water; let stand until cool. Cream together shortening, sugar and eggs; beat well. Add date mixture to this and blend. Sift 1 1/2 cups flour, 1/4 teaspoon salt and 3/4 teaspoon soda and add to the date and egg mixture; blend well. Pour into 13 x 9 x 2-inch waxed paper-lined pan. Top with 1 cup chocolate chips, 1/2 cup sugar and 1/2 cup chopped nuts. Bake 30 to 40 minutes at 350°.
Combine cumin, paprika, coriander and pepper in small saucepan. Cook, stirring, over low heat until fragrant, 1 to 2 minutes. (Be careful not to burn.) Transfer to bowl. Stir in yogurt, lemon juice, ginger, garlic and salt. Add chicken, tossing to coat. Let stand 30 minutes or cover and refrigerate overnight.
Line dish with chipped beef. Wrap chicken with bacon and lay on chipped beef. After mixing soups and sour cream, pour over wrapped chicken. Cover and refrigerate over night. Preheat oven to 275 degrees. Bake uncovered for 3 hours.
Preheat oven to 375°. Combine first 5 ingredients and beat until smooth. Combine dry ingredients and add to margarine mixture. Beat until smooth. Stir in vanilla; add chocolate chips. Shape into small balls and roll in sugar. Bake 10 to 12 minutes on ungreased cookie sheet; cool. Makes about 8 dozen cookies.
In a 2 quart dish, mix soup, water, rice, paprika and pepper. place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes.
Place frozen loaves of bread in Pam-sprayed regular-size bread pan; let rise about half way to top of pan. Melt butter and spread evenly over loaves. Spread brown sugar and nuts over loaves. Finish letting bread rise to top of pan. Place in 350° oven for 45 minutes or until light golden crust. Remove and cool. Enjoy.
Mix and pour into a well-greased loaf pan. Bake at 350° for 1 hour. Cool on rack 10 minutes and turn out.
Begin with layer of shredded cabbage. Add layer of sliced potatoes, salt, pepper and sprinkle with celery seed. Add onion and peppers. Add sliced eggs and spread mayonnaise over all. Be sure to use enough to cover mixture. This is the magical ingredient. Now start over, ending with mayonnaise and eggs. Must be refrigerated at least 24 hours before serving. This feeds 8 to 10.
Dissolve sugar and syrup over low heat. Remove and add peanut butter. Mix well. Add corn flakes. (Warm over low heat if mixture thickens too fast.) Pour into 9 x 12-inch pan. Press flat with moistened hands. Let cool. Cut into squares.
Mix all ingredients; add to potatoes. Bake at 350° for 1 1/2 hours. Can be made ahead and refrigerated.
In a heavy skillet, heat the oil and saute the onions. Add all remaining ingredients except cheese. Mix well and pour into greased casserole dish. Sprinkle cheese on top. Bake at 375° for 30 minutes.
Saute green pepper and meat together; drain. Add water, tomato paste and spaghetti mix. Stir well. Cover and simmer for 10 minutes. Sprinkle 2 tablespoons Parmesan cheese on unbaked bottom pie crust. Add meat mixture to crust and cover with shredded Mozzarella cheese. Bake in preheated 400° oven for 15 to 20 minutes. Let stand for 5 to 7 minutes before cutting.
Mix cornmeal, cocoa and sugar. Add melted butter. Mix thoroughly. Add eggs, vanilla and milk. Pour into a 9-inch unbaked pie shell. Bake at 350° for 30 to 35 minutes. Top with Cool Whip (optional).
Heat oven to 350°. Have cookie sheets ready. With wooden spoon, stir peanut butter, sugar and eggs together in bowl (dough will be slightly sticky). With floured hands, roll mixture into balls (walnut size). Place 1 1/2-inches apart on ungreased cookie sheets. Bake 12 to 14 minutes, until cookies look dry and are cracked. Remove from oven and press unwrapped kiss in the center of each cookie.
Combine all ingredients with fork; mix thoroughly. Shape into loaf pan. Bake in 350° oven for one hour.