HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together shortening, oleo, and sugars. Add water, eggs, and vanilla. Stir well. Add flour, salt, and soda. Mix well. Add remaining ingredients and stir until mixed well. Drop by teaspoon on ungreased pan. Bake at 375° for 10 minutes or until golden brown.
Spread bean dip on platter; mix avocado, lemon juice, salt and pepper. Spread over bean dip. Mix mayonnaise, sour cream and taco seasoning. Spread, then layer of onions, layer of olives and layer of tomatoes. Grate cheese and put on top. Serve with favorite chips.
Cream together shortening and sugar.	Beat in egg and molasses. Sift together flour, soda, salt and spices and add to creamed mixture. Mix in	raisins. Chill dough for 1/2 hour. Roll into	1-inch	balls and roll in additional sugar. Place 2-inches apart on greased baking sheet. Bake for 8 to 10 minutes at 375°. Makes 3 dozen cookies.
Brown hamburger and season to taste. Slice potatoes and carrots and chop onions. Add peas. Add this to hamburger; pour mushroom soup over all. Add some milk to mix better. Put into casserole bowl and bake at 350° for about 2 hours; check for doneness.
Dissolve yeast in lukewarm water. Add milk, shortening, salt, sugar and eggs. Stir in flour slowly. Mix until dough is formed. Place in greased bowl, turning once to grease surface. Cover and let rise until double in bulk. Make into rolls. Place in pan and let rise. Bake at 425° until done.
This will be moist crumbs. Pat 3/4 of this mixture in bottom of a greased and floured cake pan. Pour filling over this and add remaining crumbs on top.
Melt butter in saucepan; add Ritz cracker crumbs, bread crumbs and seasonings. Fold scallops in. Place in ungreased casserole dish. Pour heavy cream over evenly. Bake at 350° for 45 minutes.
Mix marshmallow cream, cream cheese and milk together and whip with blender. May use any kind of fruit to dip in mixture. If using apples, soak them in pineapple juice first.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Melt peanut butter and margarine. Add remaining ingredients. Stir until blended. Bake for 25 to 30 minutes. Cool and cut into squares.
Let cream cheese soften. Break cream cheese up into undiluted tomato soup in saucepan. Heat (stirring) until cheese melts. Soften gelatin in cold water. Add celery, onions and shrimp to tomato mixture. Add gelatin mixture; stir well. Pour into 5 1/2 cup mold and refrigerate.
Mix together, sprinkle top of dough with flour. Cover and store in refrigerator for three days. Remove and bake desired amount. Return balance to refrigerate.
Melt butter in skillet. Beat eggs. Add sugar and beat. Add dates and put all in skillet with butter. Cook 8 minutes, stirring constantly. Remove from fire. Add black walnuts and Rice Krispies. Let cool a little. Work together with greased hands. Make into a roll, then roll in powdered sugar. Wrap in wax paper and chill. Slice as needed. (Better double the recipe as they are sooooo good.)
Mix butter and sugar; add eggs and rest of ingredients. Pour into pie shells. Bake at 350° until brown.
In large saucepan, cook potatoes in boiling water to cover until tender, about 40 minutes; drain. Cool slightly; cut into cubes. In small bowl, combine oil, vinegar and taco spices. Add to warm potatoes and toss gently to coat. Cover; refrigerate at least 1 hour. Gently fold in remaining ingredients. Refrigerate until thoroughly chilled.
Cook flour and milk in heavy saucepan over low heat, stirring constantly until thick. Pour into a dish and cool. In a small bowl, cream the butter and shortening with electric mixer for 4 minutes. Add sugar gradually, beating another 4 minutes. Add the flour paste; beat 4 minutes. Add vanilla and blend. Makes enough for one layer cake.
Arrange in layers in baking dish. Melt margarine, cut bread into 9 pieces. Dip bread on both sides in margarine. Lay on top, sprinkle cheese on top of bread. Bake 30 minutes at 350 degrees. (Use 8 x 8 pan.)
Put broccoli, bacon bits and onion in a bowl. Mix mayonnaise, wine vinegar and sugar together. Pour over broccoli. Let sit overnight.
Cook and slice squash; drain. Mix sausage, beaten egg, crackers, evaporated milk and 8 ounces of the cheese. Mix and pour into 2-quart casserole dish. Sprinkle rest of the cheese on top of casserole. Bake at 350° for 30 minutes.
Preheat oven to 400°. Beat egg whites at high until frothy; add salt. Continue to beat. Add sugar, some at a time, beating all the while. Beat until stiff. Add vanilla, still beating. Fold in chocolate chips and nuts. Grease cookie sheet, even if Teflon. Put batter on sheet using heaping teaspoonful. Put in oven. Turn it off. Take a nap while they are baking; read a good book. Just leave cookies alone for at least 3 hours. They freeze well and thaw quickly.
Skin tomatoes; coarsely chop in large bowl. Combine tomatoes, juice, cucumbers, onion, pepper, garlic, oil, vinegar, salt and pepper. Chill and serve.
In a large bowl with wire whisk or fork, beat chopped basil, oil, vinegar, mustard, salt and sugar until blended. Set dressing aside.
Cook carrots until tender. Drain and place in greased baking dish. In a small pan, melt 1/4 cup butter and cheese, stirring often. Add soup and dill weed. Pour over carrots. Melt 1/4 cup butter and toss with crackers. Place on top. Bake, uncovered, at 350° for 25 to 30 minutes.
Heat oven to 400°. Slice onion over all ribs and bake 1/2 hour. Mix sauce ingredients together and spread over all ribs. Turn oven down to 350° and bake 1 1/2 to 2 hours, basting occasionally.
Peel and cut apples into small pieces. Place in baking dish. Cream oleo and sugar together. Mix eggs, vanilla and nuts into this mixture. Spread over top of apples. Bake at 350° for 1 hour.
Slice squash; cook in boiling water with onions for 5 minutes. Mix sour cream and mushroom soup with carrots. Fold into cooked, drained squash. Add melted butter (or margarine) to stuffing mix. Line baking dish with this mixture, reserving some for topping. Pour squash mixture into this lined baking dish; bake at 350° for 10 minutes.
Fry onion until light brown; add flour and brown. Add the tomatoes and then strain all in pan and add the salt and sugar. Cook about 5 minutes until thick. This gravy is good with beef meat from soup and potatoes.
Sift flour once; measure. Add baking soda and salt and sift again. Add enough sour cream to form a soft dough. Turn onto floured board. Knead slightly. Roll 1/2-inch thick. Cut with floured biscuit cutter. Bake in hot oven (500°) 15 minutes. Makes 12 biscuits.
Peel and boil potatoes until cooked. Drain water. Add evaporated milk and mash with fork. Then mix with blender on whip. Add butter; whip until creamy. Add salt and pepper to taste. Serve in a bowl; garnish with fresh parsley.
Make stuffing according to package directions. Put stuffing onto each slice of turkey. Roll up and fasten with toothpick. In a shallow pan put 1/2 of the gravy. Lay each turkey roll in gravy and put remaining gravy on top. Place into a 350° oven for about 45 minutes.
Beat egg white until frothy. Add sugar gradually. Beat until stiff. Beat in egg yolk and salt. Fold all into whipped cream and brandy. Chill. Makes 1 1/2 cups sauce.
Place oven rack in lowest position. Heat oven to 350°. Spray pie plate (9 x 1 1/4-inches), with nonstick cooking spray. Carefully pare pears, leaving stems attached; place on large plate. Mix orange juice and marmalade; spoon over pears. Mix wafer crumbs and almonds. Roll pears in crumb mixture; stand upright in pie plate. Mix yogurt and remaining sauce from plate; refrigerate. Bake pears 35 to 45 minutes or until tender when pierced with a fork (baking time may vary due to size of pears). Serve warm with sauce. Makes 4 servings.
Mix juice, lemon juice and milk real good. Add Cool Whip. Add fruit and mix in well. Refrigerate.
Combine eggs, sugar, oil and vanilla in bowl. Sift flour, soda and salt and add to egg mixture along with nuts and fruit cocktail. Beat well. Pour into ungreased 9 x 13 x 2-inch pan. Bake at 350° for 35 to 40 minutes. While still warm, add topping.
Grease bottom of a 13 x 9-inch pan. Reserve 1 cup cake mix. Add butter and egg to remaining mix. Press into pan. Prepare filling. Combine pumpkin, eggs and milk until smooth. Pour over crust. Combine reserved cake mix with 1/4 cup butter. Sprinkle over filling. Bake at 350° for 45 to 50 minutes until knife comes out clean.
Remove any pieces of shell from oysters but do not wash. Melt butter in saucepan; drop oyster in and cook until oysters begin to curl at the edges. Add salt, pepper and Tabasco sauce. Scald milk and combine with the oysters. Serve immediately. Serves 6.
Combine 1 1/3 cups precooked rice in a saucepan with soup and water. Add cubed ham, celery, onion and peas. Heat to boiling. Pour mixture into a 1 1/2-quart casserole and arrange pineapple slices on top. Bake in a preheated 400° oven for 20 minutes.
Put 1 tsp. oleo in frying pan (small). Melt oleo. Place slice of cheese between slices of bread. Put small amounts of oleo on top slice of bread. Put in fryer and brown on both sides.
Melt small amount of butter in saucepan. Add livers. Cook, covered, until no longer pink. Put through food mill. Mix livers with the juices and other ingredients. Put in dish and chill for several hours.
Mix flour, salt and cornstarch in bowl. Add warm water gradually until mixture forms a shape. Knead. Can be used to make beads, shapes, etc. Air dry. Paint and seal, if desired.
Microwave butter in a 2 cup glass measuring cup on High for 30 to 60 seconds until melted. Add flour and salt; stir until a smooth paste forms. Gradually add milk, stirring constantly, until blended and smooth. Microwave on High for 2 1/2 to 3 1/2 minutes, stirring twice, until sauce boils and thickens. Add cheese and stir until melted. Makes 1 cup. Per 1/4 cup: 135 calories.
Preheat oven to 400°. Beat egg whites until stiff, gradually adding sugar and salt. Beat until peaks form. Add flavoring and chocolate bits. Fold until well mixed. Cover cookie sheet with waxed paper. Drop batter by teaspoon onto cookie sheet. Do not make too big. Batter expands. Place in oven; turn oven off! Leave overnight in oven. If made in daytime, leave in oven at least 4 hours. Makes 5 dozen.
Peel and slice apples. Sprinkle, then toss, with mixture of cinnamon and 5 tablespoons sugar. Measure and mix in order the rest of the ingredients. Grease and dust with flour a large (10-inch) tube pan. Put half the cake mixture in the pan; cover with half the apple mixture. Add rest of batter; top with remaining apple mixture. Bake for 1 hour and 45 minutes in a preheated 350° oven.
Heat oven to 350°. Mix all ingredients, except paprika, in large bowl. Pour into ungreased rectangular baking dish, 12 x 17 x 2-inches. Sprinkle with paprika. Bake, uncovered, until knife inserted in center comes out clean. Bake for 40 to 45 minutes.
Put steaks and potatoes in 13 x 9 x 2-inch pan. Pour remainder of ingredients over and cover with foil. Bake at 275° for 1 1/2 to 2 hours.
Mix soups and set aside. Brown ground beef and onion. Butter a casserole dish and put half of the Tater Tots on bottom. Drain off grease from meat and put on top of Tater Tots. Add remaining Tater Tots on top of meat. Pour soup mixtures on top and bake at 350° until brown and bubbly.
In a large bowl mix all ingredients except eggs and oil. In another bowl, beat eggs and oil. Pour over flour mixture and stir until moistened. Turn into two greased 9 x 5 x 3-inch loaf pans or Bundt pan. Bake in a 350° oven for 1 hour and 15 minutes, until pick inserted in center comes out clean. Cool in pan 10 minutes, then invert on rack and cool completely. Sprinkle a little confectioners sugar on top.
Boil water, sugar and tapioca until clear. Stir in jello powder. Let cool. Add Cool Whip and strawberries. Any flavor of jello and fruit may be substituted.
Cut tomatoes into 3/4-inch slices. Dip into beaten egg and then in crumbs. Melt margarine in large skillet. Add tomato slices and cook until brown on each side. Season with salt and pepper. Makes 4 servings.
Spoon vinegar over brisket. Place in a shallow pan. Sprinkle brisket with garlic powder, salt and pepper on all sides. Marinate at room temperature for several hours, turning occasionally (example: 10 a.m. to 6 p.m.). Cook on charcoal grill with top closed for 1 1/2 to 2 hours or use thermometer to register rare. Do not overcook! Cool at room temperature, then refrigerate. Return to butcher to have thinly sliced. Serve with party rye and hot mustard.
Melt butter in 8 x 13 casserole dish. Add flour and mix to form a crust on the bottom of dish. Bake at 400° for 10 minutes until light brown. Cool. Mix together cream cheese, 1/2 of Cool Whip and powdered sugar. Spread on top of crust. Prepare pudding according to package directions and layer on top of cream cheese mixture. Top pudding layer with rest of Cool Whip. Refrigerate for 4 hours or overnight.
Mix all together. Form into small balls. Bake at 400° for about 10 minutes. May be frozen before baking, baked without thawing at the same time they are used or baked frozen and reheated at serving time. Makes 150 to 175 balls.
In large mixing bowl combine cake mix, margarine, eggs and water; mix well (dough will be stiff). Stir in peanut butter chips. Drop by rounded tablespoonfuls onto cookie sheet. Bake at 375° for 8 to 10 minutes or until golden. Cool 2 minutes on cookie sheet. Makes about 7 dozen.
Wash and slice cucumbers (do not peel). Soak cucumber slices and chopped onions in salt water to cover for 4 hours. Drain and rinse thoroughly. Mix other ingredients and add to cucumbers. Boil 20 minutes (stir occasionally so they won't burn) and can. Enjoy!
Mix first 5 ingredients. Sift together dry ingredients and add to the zucchini mixture. Add nuts. Bake at 350° for 25 minutes.
Cook roast. Chop into small pieces. Add water for egg noodles. Add bouillon cubes. Cook until noodles are done. Add brown gravy. Cook until thick. Serve.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In a large bowl, beat butter, sugar, eggs and almond extract. Add flour, cocoa and baking soda; beat well. Set aside. Prepare yellow cake mix batter according to directions on box; pour half into bottom of prepared pan. Spoon cocoa batter in dollops over yellow cake batter; top with remaining yellow cake batter and cherry pie filling. Bake 40 to 45 minutes or until center of cake is firm. Cool completely in pan on wire rack. Garnish with additional cherry pie filling, if desired. Makes 12 to 15 servings.
Dip chicken in butter and roll in cheese and bread crumbs until completely coated. Place in a greased 9 x 13-inch dish; cover with foil. Bake at 375° for 45 minutes. Uncover the last 15 minutes. Yield: 4 servings.
In 3-quart microwavable casserole dish, combine onions, carrots and 2 tablespoons water. Cover tightly with lid or vented plastic wrap. Microwave on High for 2 minutes or until onions are tender.
Place two kinds of cheese in a bowl and let soften at room temperature. Add Worcestershire sauce and onion; mix. Form a ball. Sprinkle nuts on the ball. Wrap ball in plastic. Wrap until ready to use. Double if needed.
Combine fruit juices; chill well. Pour over ice in punch bowl. Add ginger ale just before serving. Garnish with lemon slices or fresh mint.
Layer in large bowl: brownies, crushed candy bars, mousse and Cool Whip. Sprinkle leftover crushed candy bars on top of Cool Whip. Enjoy!!!
Marinate fillets in soy sauce, Worcestershire sauce and pineapple juice for about an hour. Grill with pineapple slices on top until done. Makes 4 servings.
For No Bake Cheesecake: Add 1 (14 ounce) can condensed milk; reduce cream cheese to one package and add 1/3 cup lemon juice. Increase vanilla to 1 teaspoon and do steps 1, 2, 4, 7 and 8. No sugar, no eggs.
Saut onion and garlic in oil until soft. Add remaining ingredients except tortilla strips and cheese. Cook until hot. Place tortilla strips into bowls. Spoon soup into bowls and sprinkle with cheese. Serve immediately.
Brown ground beef and onions. Pour off any fat. Add other ingredients and simmer slowly for 20 minutes. Spoon into sandwich rolls and enjoy. (Also good on hot dogs.)
Place cheese in blender until creamy. Add sugar and beaten eggs, then milk and vanilla. Pour into unbaked pie shell (8-inch). Bake in hot (400°) oven for 5 minutes. Reduce heat to 325°. Continue baking for 20 minutes more.
Just before serving, assemble salad. Place lettuce, romaine and chicory in salad bowl. Arrange tomato and avocado around edge of bowl. Mound chicken in center and sprinkle with bacon. Chop egg white and egg yolk separately; sprinkle decoratively, along with chives, over top of salad.
Preheat oven to 350°. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Spread batter in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until done. Frost with vanilla frosting.
Bring 1 cup apple cider or juice to boiling. Dissolve gelatin in boiling cider. Stir in remaining cider or juice. Chill until partially set. Fold in apple, celery and pecans. Pour into a 3-cup mold or spoon into 6 individual molds. Chill until firm. Unmold on lettuce-line plates. Serve with mayonnaise or salad dressing. Serves 6.
Mix well in greased casserole (2 1/2-quart). Bake at 375° for about 45 minutes, uncovered.
Stir all ingredients into boiling water. Cook without stirring over low or medium heat until mixture reaches 250 degrees. Pour onto a marble slab or onto countertop. Do not scrape pan. When cool enough to touch, butter hands, pull candy until mixture is too hard to pull. (Will be stiff.)
Preheat oven to 350°. Cook noodles according to directions and place in casserole dish. Melt butter; add flour, salt, mustard and pepper. Bring to boil. Add milk slowly, stirring often as it thickens. When thick, add 2 cups cheese and stir until melted. Pour cheese mixture over noodles and mix thoroughly. I sprinkle more cheese on top. You can add partially cooked vegetables or various meats to the mixture. Bake for 30 minutes.
Combine all ingredients and turn into a greased deep 10-inch pie dish. Bake at 350° until set or golden brown.
Mix cranberry juice and sugar. Add pineapple juice. Chill. Add cold ginger ale just before serving. Makes one punch bowl.
Sprinkle 4 sheets of waxed paper with powdered sugar. Melt margarine and chocolate chips. Mix marshmallows and chopped nuts. Put on wax paper and roll. Cut in slices and eat.
Soften the gelatin in 1/2 cup of the juice. Meanwhile, heat the remaining 1 1/2 cups of juice to a boil. Remove from heat and stir in the softened gelatin until it is dissolved. Add artificial sweetener, lemon juice and food coloring. If you like, return to heat and bring back to boil. Pour into sterilized jars that have lids. Store in refrigerator.
Cook bacon in 10-inch skillet, over medium heat, until brown, but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onions and garlic to skillet; cook until onions are tender, but not brown, about 5 minutes.
Coat a wok or 10-inch skillet with no-stick spray and toss the garlic on medium-high heat for 30 seconds. Remove garlic, add chicken and stir-fry for 5 minutes. Add apricots and scallions and stir-fry for 1 minute longer. Remove chicken and apricots.
Combine sugar, butter, molasses and vinegar in saucepan. Bring to a boil and let cool. Re-sift flour together with baking soda, cinnamon, ginger and salt. Stir beaten egg into molasses mixture. Then blend sifted ingredients into molasses mixture. Mix well, then chill dough, covered, in refrigerator. Break off one-third of the cooled dough; roll out on a lightly floured surface to 1/8-inch thickness. Cut into gingerbread men. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Heat oven to 350°. Spread dough into pizza shape onto pan. Bake 20 minutes. Cool in pan.
Preheat oven to 375°. Cook squash in a small amount of water until tender. Drain and mash thoroughly. Measure 2 cups of squash. Combine squash, eggs and margarine, stirring well. Set aside. Combine sugar, flour, baking powder and salt in a mixing bowl. Make a well in the center and stir in the squash mixture until moistened. Spoon into greased muffin tins, 3/4 full. Bake for 20 minutes. Can be frozen after baking. Averages 24 muffins.
Set oven at 250°. Beat egg white very stiff. Beat in brown sugar gradually. Fold in nuts and vanilla. Drop on waxed paper over cookie sheet. When done, pull paper off onto wet tea towel for a few minutes, then remove cookies. Bake until done, may take 30 to 45 minutes. (When one can be lifted off waxed paper, it is done.) Recipe can be doubled.
Grind, chop or grate meat. Mix other ingredients with meat and cheese. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes. Each pie serves 6. Freezes well after cooking, just reheat.
Combine all of the vegetables and drain well. Bring to a boil the oil, vinegar, sugar, water, salt and pepper. Cool and pour over vegetables. Let stand in the refrigerator at least overnight or 24 hours before serving. This salad will keep in the refrigerator for 2 weeks. Serves 10.
Mix thoroughly for 4 days. On the 5th day, form links and bake at 150° for 10 hours.
Mix first 6 ingredients for marinade. Put flank steak in freezer bag; pour marinade over it, seal bag and freeze.
Dissolve starch in a little cold water. Add boiling water and cook until dissolved. Divide into 3 portions and add a different color to each. Cool. The paint should be the consistency of thick pudding.
Spread pecans in a 9-inch pie plate. Microwave on High for 4 to 6 minutes. Stir 2 times. Add Kahlua and sugar. Stir well. Remove top rind from cheese. Place cheese on microwave-safe dish. Spoon pecan mixture over cheese. Microwave on High 1 1/2 to 2 minutes.
Mix together ground beef, bread, onion, egg, salt and pepper. Add 1/2 of the tomato sauce. Shape into 12 balls and place in a 9 x 13-inch pan.
Place squash in casserole dish; cover with mixture of remaining ingredients except oleo and dressing mix. Mix oleo with dressing mix and top. Bake at 300° for 30 minutes.
In a large mixing bowl, beat eggs. Add pumpkin, pineapple, vanilla and oil. Mix until well blended. In a separate bowl, combine remaining ingredients. Add to egg mixture. Pour into 8 x 8 nonstick pan or foil tin. Bake at 375° for 55 minutes. Divide equally into 4 portions. Makes 4 servings as part of midday meal. Supplement as required.
In large saucepan combine all ingredients and simmer uncovered 10 to 15 minutes. Do not boil. Serve hot. Serves 50 punch cups.
Combine all ingredients except jello. Let boil until looks clear and thick. Remove from heat and add strawberry jello. Let cool. Add strawberries.
Mix oleo, sugar, milk and cocoa. Bring to a boil. Boil 1 minute. Add vanilla. Pour over oatmeal, peanut butter and nuts. Mix together well. Drop onto waxed paper and let cool. Yields 2 1/2 dozen cookies.
Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side down in microwave-safe dish and add 2 tablespoons of water to dish. Cover with plastic wrap. Microwave on High for 7 to 8 minutes. Remove stringy strands of squash from rind and place in ovenproof dish. Add margarine and Equal and mix thoroughly. Add juice and pineapple all at once and mix thoroughly. Top casserole with marshmallows. Broil on top rack in oven until marshmallows melt and brown a bit. Remove and smooth marshmallow over entire top; return to broiler and broil until light brown. Serve immediately. (Sprinkle with toasted coconut, if desired.) Serves 4.
Dissolve orange gelatin in boiling water in bowl. Stir until gelatin is dissolved; add orange sherbet, stirring until melted. Add oranges and juice from one can. Pour into mold and refrigerate. Yield: 10 servings.
Cook the sweet potatoes. Slice and layer in baking dish. Pour peach pie filling over potatoes. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes.
In a large skillet, fry bacon and onion until brown, but not crisp. Add catsup, seasonings and brown sugar. Bring to a boil; cook over low heat for 5 minutes, stirring often.
Cook pasta in large kettle of boiling salted water just until al dente, 6 to 12 minutes. Drain well. Keep warm.
Cook all but cornstarch and pineapple juice over medium heat until sugar dissolves. Then add cornstarch and pineapple juice to thicken.