HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well sugar, oil and eggs. Add slices to flour and add to mixture. Add water, flour, raisins and nuts to mixture. Bake at 350° for 65 to 75 minutes for large loaf pans or 55 for small pans.
Cream oleo and sugar, then add eggs, sour cream and vanilla. Sift together flour, soda, baking powder and salt. Add to above mixture. Mix sugar and cinnamon. Put half the batter in greased and floured angel food pan. Sprinkle with 1/2 the cinnamon mixture on batter. Add 1/2 cup nuts. Add remaining batter on top and spread the rest of the cinnamon on top. Bake at 350° for 40 to 50 minutes.
Blend the lemon juice and the Eagle Brand milk. Add the strawberries and the Cool Whip and blend together. Pour into a baked shell or a crumb crust. Refrigerate for several hours until chilled through. Makes a great summer dessert.
Set butter to soften. Knead in sugar until creamy. Add flour, mixing with fingers. Roll dough (dough will be stiff) and cut cookies with a 2-inch cookie cutter. Place on an ungreased cookie sheet. Pierce each cookie in center with a table fork. Bake at 325° for 15 to 20 minutes. Watch carefully! Remove just as they have a slight tint.
In a two quart nonmetal pitcher, combine juice concentrate and sparkling water. Stir to blend. Serve over ice cubes or crushed ice.
Mix ingredients together. Before serving add the shoestring potatoes. Yields 12 to 15 servings.
Mix first 6 ingredients together and pour into casserole dish. Sprinkle crackers on top. Bake at 350° for 45 minutes.
Cook raisins and boiling water until dry. Cool before adding to batter. Mix rest of ingredients thoroughly. Add raisins. Roll balls the size of walnuts in sugar. Bake at 350° for 10 to 12 minutes or until golden brown.
Mix together flour, sugar, salt and pepper. Set aside. Beat eggs; add milk. Mix all together. Add corn and margarine.
Mix in 1 1/2 qt. saucepan, pudding, sugar, milk and butter. Cook and stir to full all over boil. Lower heat and keep stirring while it boils slowly for 3 minutes. Take off heat. Stir in walnuts. Beat until mixture starts to thicken. Drop by teaspoonfuls on waxed paper. Put in refrigerator until cooled.
Saute and cook with butter until onion gets clear. Mix with rice and consomme. Put in casserole and bake at 350° until rice is done.
Place all ingredients in a saucepan. Bring to a boil. Cover and simmer for 30 to 45 minutes.
Combine all ingredients, then pour into greased cake pan and bake at 350° for 25 to 30 minutes.
Place thinly sliced onion and cucumbers in bowl. Combine remaining ingredients and pour over. Marinate for 24 hours before serving.
Cut onions into 1/4-inch thick. Separate into rings. Combine remaining ingredients, beating together just until all dry ingredients are well moistened. Coat onion rings well with batter. Fry a few at a time in deep hot fat (375°), stirring once with fork to separate rings. When onions are golden, drain thoroughly on paper towels. Just before serving, sprinkle with salt.
Cook chicken. Cool and break into small pieces. Simmer chicken soup with spices for about 15 to 20 minutes. Grate cheese. Layer like lasagna. Tear tortillas in quarters and line a 9 1/2 x 13-inch oblong pan. Spoon half of soup mixture over tortillas. Sprinkle half of chicken pieces over soup. Sprinkle half of green chilies over chicken. Sprinkle half of Longhorn cheese over chilies. Sprinkle half of Jack cheese over the Longhorn cheese. Do second layer the same.
Cut both sides diamond pattern 1/8-inch deep. Heat butter; add onion and salt. Mix remaining. Brush half on first side. Set oven to broil. Place top of steak 2 to 3 inches from heat. Broil 5 to 7 minutes or until brown. Cook top about 1 to 2 minutes longer than bottom of steak. Turn steak; brush remaining mixture on steak. Broil 5 minutes until brown. Cut on slant; top with onions. Serve.
Cut fish into serving pieces. Sift flour, baking powder and salt in a bowl. Drop egg yolk in center. Add water and melted fat and mix well. Fold in beaten egg white. Dry fish pieces and dip into batter. Heat shortening to 365°. Drop fish into hot oil for 4 to 6 minutes. Drain onto paper towels.
Pour water over 100% Bran. Cream margarine and sugar; add eggs, milk and 100% Bran. Sift dry ingredients and add to mixture. Add All-Bran and let stand overnight in refrigerator before baking. Bake at 375° for 20 minutes. Makes 3 1/2 dozen. Batter keeps in refrigerator for 7 weeks.
Beat cheese. Stir in rest of ingredients. Shape into a carrot and chill. Use celery tops as green top of carrot. Serve with crackers.
Mix last 3 ingredients and pour over chicken in 13 x 11 x 2-inch casserole dish. Bake, covered, for 2 hours at 350°. Serve over rice.
Bake cake as directed. Invert cake onto serving plate. Cut 1/2 inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces.
Preheat oven to 350°. Beat butter and sugar until light and fluffy. Add egg and almond extract and beat. Add flour, baking powder and salt and blend well. Spread in ungreased 9-inch square pan. Smooth surface. Using a wet finger, make 5 to 7 diagonal indentations. Fill with jam. Bake 12 minutes. Cool and cut into squares.
Brown onion and bell pepper. Mix rice with onions, bell pepper, chicken, broth and water. Bring to boil, reduce heat and simmer 45 minutes. Add sugar peas and simmer for 10 more minutes.
Preheat oven to 350°. Pour soup into a 1-quart casserole dish; add milk and mix. Add chicken, potato chips, peas and carrots. Mix well. Sprinkle crushed potato chips on top and bake for 30 minutes. Serves 4.
Pour boiling water over All-Bran cereal. Cover and set aside. In another bowl, mix sugar, eggs, buttermilk, Crisco, flour, salt and soda. Add soaked bran and stir. Place in covered container in refrigerator for up to 6 weeks.
Cook sugars, butter, salt and milk to softball stage. Add peanut butter just before removing from fire. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy. Pour out into greased 8 x 8-inch pan. Let cool. Cut in squares.
Heat beans and drain. Fry bacon crisp. Mix sugar and vinegar and add to bacon grease and heat. Slice onion on top of beans; pour liquid over. Put bacon on top and serve.
Heat oven to 375°. Beat together the margarine and sugars until light and fluffy. Beat in egg and vanilla. Add flour and soda; stir well. Add nuts, oats and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Mix softened butter, powdered sugar, peanut butter and Rice Krispies well and shape into small balls. In double boiler, melt remaining ingredients. Dip balls into mixture with toothpicks and put on waxed paper until dry.
Mix all ingredients except bread and set aside. Cut top out of bread. (You will put top back on to cook.) Take out middle of bread and leave empty shell. Put mixed "stuff" inside bread shell and replace top. Double wrap in foil. Place on cookie sheet. Bake at 350° for 2 1/2 hours. Remove and serve hot with Fritos.
Combine butter and sugars. Add eggs and vanilla and beat until smooth. Combine flour, soda and salt; add to butter mixture. Stir in coconut, cashews and dates. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake in preheated 300° oven about 20 minutes, or until done.
Measure 3 cups Epsom salts into one bowl. In the other bowl, mix 1 tablespoon of glycerin, a few drops of food coloring and enough of your favorite perfume or cologne to make the mixture pleasantly fragrant. Add this mixture to the Epsom salts and mix well. If the fragrance is not strong enough, you can add more perfume or cologne. Put the bath salts in a decorative jar that seals tightly. It looks lovely, and a warm bath is a wonderful way to relax a day away!
Mix cake mix, oil, eggs and juice from orange slices in large mixing bowl for 3 or 4 minutes. Fold in orange slices. Grease and flour 3 cake pans. Bake cake at 375° for 20 to 25 minutes or until done. Frost with Mandarin Orange Cake Icing.
Mix together the first 7 ingredients. Set aside. In heavy pan, put the Milnot, sugar and oleo. Bring mixture to rolling boil; boil for 6 minutes (burns easily). Pour Milnot mixture over first mixture; mix very well. Pour into greased pan. Makes about 4 pounds.
Blend together cocoa and sugar. Add oleo and milk. Cook on High for three minutes in the microwave. Take out and stir well. Cook two to three minutes more. Remove and stir well. Add vanilla and pecans. Stir well. Place in buttered dish. Cool.
Cream Crisco, butter or oleo and sugar. Alternate egg and flour and mix well. Add flavorings. Use lined, greased tube pan. Bake at 325° for about 1 hour or until done. Test with toothpick.
Prepare sauce mix according to package directions; let stand 10 minutes. Dissolve jello in boiling water. Add cold water. Stir in sauce, lemon juice and dill weed. Beat with rotary beater until well blended. Chill until partially set. Put carrots in blender; cover with cold water. Cover and blend a few seconds or until coarsely chopped. Drain well. Repeat with cucumber and green pepper. Fold vegetables into jello.
Cook fresh peas in a small amount of boiling, salted water just until tender (10 to 12 minutes). Or cook frozen peas according to package directions. Drain well. Cook mushrooms and onion in butter until tender. Stir in sugar, 1/2 teaspoon salt and dash of pepper. Add cooked peas and pimiento. Cover; heat through. Serves 4.
In a heavy casserole, brown the veal in the butter. Add the wine, water, parsley, garlic, bay leaf and salt and pepper. Cover and simmer for two hours. Check occasionally and add more wine and water (two parts water to one part wine) as needed. After the two hours, mix the flour with a little of cooking liquid, then add it back into the stew. Add the mushrooms and the onions and simmer for an additional thirty minutes. Serve with thick slices of good, warm, crusty bread and perhaps a salad.
Put first 3 ingredients in large bowl and mix well with a fork. Add shortening and mix with a fork until ingredients are crumbly.
Cook meat and onion; drain excess fat. Add remaining ingredients; mix well and place in 13 x 9 x 2-inch baking dish. If you use bacon, cut in small pieces and place on top. Bake at 350° for 40 minutes.
Brown beef and onion, drain. Add tomatoes and simmer for 30 minutes. Cook macaroni according to directions on package. Mix all ingredients together. Put into baking dish, stirring in half of the cheese. Sprinkle remaining amount on top.
Mix oatmeal, flour and brown sugar. Put in melted butter; mix until crumbly. Put 1/2 of mixture in bottom of pan, then put cranberry sauce on top. Cover with rest of mixture. Bake 45 minutes at 325°.
Brown chicken in skillet using the butter. Put chicken in a baking pan. Season to taste with the red pepper, lemon pepper and salt. Cook in the oven for 15 to 20 minutes until tender at 350°.
Combine sugar, flour, Miracle Whip and cocoa. Add dissolved soda and stir until no lumps. Bake 45 minutes in greased and floured 9 x 13-inch cake pan at 350°.
Cream shortening; add sugar, then eggs (one at a time). Beat thoroughly. Sift together all dry ingredients. Blend into creamed mixture alternately with prune liquid. Add vanilla, prunes and nuts. Spread in a greased 13 x 9 x 2 1/2-inch pan. Bake in a 350° oven until tests done.
Cook chicken in water until tender. Remove and save one cup of broth. Cut chicken into bite-size pieces and lay in bottom of greased casserole dish (9 x 13-inches).
In a bowl, combine flour and oil well. Make a well in the center and add milk. Gradually stir flour in from sides until smooth and all flour is mixed in. Turn onto floured board and add flour in as you knead until dough is soft and smooth (not sticky). Roll out into a 1/2-inch thickness; cut with a sharp knife or biscuit cutter and place on a cookie sheet. Bake at 400° for 12 to 15 minutes or until lightly brown. Serves 6.
Drain tomatoes; chop or coarsely grind tomatoes. Add onions. Add sugar, garlic, chilies, pimentos, olives, tomato puree, salt and pepper. Stir together and pour olive oil over top of all.
Mix ingredients together and place in oblong baking dish. Bake at 350° oven until cheese is melted and browned.
While rice is cooking, pound steak to 1/4-inch thickness. Cut into 1/2-inch strips. Sprinkle with paprika and allow to stand while preparing other ingredients.
Melt the butter. Add the brown sugar. Boil and stir on low heat about 1 minute. Add the hot milk; stir constantly until it thickens somewhat. Remove from heat; cool a few minutes. While still warm, add about 1/4 cup or more confectioners sugar, depending on how thick you like your frosting to be.
Tear cake into bite-size pieces. Place in a 9 x 13 x 2-inch cake pan. Dissolve jello in boiling water. Add cold water. Stir in strawberries. Pour over cake pieces. Refrigerate overnight. Cover with whipped topping before serving.
Mix sugar, salt, ginger, flour and soda in sifter. Combine molasses, shortening and milk. Mix together and let stand (covered) in refrigerator overnight. Roll out and cut in any preferred shape. Bake in moderate oven, 350° to 375°.
Cook broccoli; add salt and place in casserole. Cover with butter and cheese; add cracker crumbs. Pour 1 stick melted butter over crumbs. Bake at 350° for 20 to 30 minutes.
Mix cucumbers, onions and salt. Let stand for two hours. Combine the other ingredients. Bring to boil. Boil one minute. Pour over cucumbers and onions when it cools. Stir well with a wooden spoon. Let stand in refrigerator for three days. Stir each day; put in containers and freeze. Will keep well in freezer for a long time.
Melt butter in wide frying pan on med. heat. Add onion. Cook and stir for about 5 minutes until soft. Add all remaining ingredients. Turn up heat to high. Cook and stir until liquid is nearly gone, about 5 minutes. Serves 4.
In a 1-quart microproof bowl, mix corn syrup, sugar, salt and peanuts. Microwave on High for 7 to 8 minutes. Stir in vanilla and butter, continue on High for 2 or 3 minutes. Mixture should be slightly browned. Add baking soda and stir quickly. Pour onto lightly greased cookie sheet, let cool. Break into pieces. Makes 1 pound. (Double cook 10 minutes. Add butter and vanilla. Cook 7 minutes, then add rest.)
Mix pineapple, cherries and marshmallows together; drain all juice off. Beat egg yolks, butter and lemon juice together; cook until real thick (careful not to curdle). Thin with a small amount of whipping cream (be sure all juice is drained off fruit). Whip the whipping cream and fold into cooked mixture, then fold into salad. Best to let stand 24 hours.
Cut cabbage, carrots and green pepper; mix together. Put the salt on top of this. Let stand 1 hour, then squeeze out and drain. Boil the vinegar, sugar, water and celery seed together for 1 minute. Cool, then pour mixture over the drained cabbage. May be frozen or kept in the refrigerator for over a week.
Combine love and understanding. Add courtesy, thoughtfulness and helpfulness. Sift together thoroughly, then stir in equal amounts of work and culture. Fold in generous amount of worship. Place in a pan well-greased with security and lined with respect for personality. Sprinkle lightly with a sense of humor. Allow to set in an atmosphere of democratic planning and of mutual sharing. Bake in moderate oven.
Saute onions and bell pepper in oil. Add tomato sauce and tomatoes, broken up. This mixture should be placed in a large casserole dish (largest Corning Ware roaster). Cook spaghetti in chicken broth. Drain. Mix into tomatoes and onions. Add seasonings. Mix in deboned chicken and grated cheese. Reserve some cheese for top or add more if desired. Heat oven to 350° and bake for 15 to 30 minutes until bubbly. It will serve 6 to 10 people.
Cook broccoli in salt water until tender; drain broccoli and corn. Put oleo in a heavy pot with chopped onion. Saute until tender, but not brown. Add vegetables and soup; mix well. Pour into a casserole dish that has been sprayed. Cover with cheese and bake in 350° oven until cheese is melted.
Grate or chop well peppers, cabbage and onions. Mix sugar, vinegar and salt. Mix well and let come to a good boil. Put in pint jars and seal. Good with pinto beans.
Cook broccoli and onions in water until tender (about 5 minutes). Add seasonings, butter and cheese. Cook until melted. Combine 2/3 cup water and flour, then add to soup and stir briskly. Cook until thickened. Turn on low and add both milks. Cook only until hot.
Put knife blade in food processor bowl. Add cheese and butter. Process until blended. Add flour, salt and red pepper; process about 30 seconds or until mixture forms a ball. Stop often to scrape down sides of bowl. Use cookie press for cheese straws or roll into 36 (3/4-inch) balls; flatten each ball with pecan half. Brush with milk. Bake at 350° for 7 minutes for straws, 10 minutes for rounds or until light brown.
Combine ingredients. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Combine all ingredients and simmer over a low fire for 20 to 30 minutes, using the liquids from the corn and the peas.
Mix all ingredients. Top with crushed up Ritz crackers and thin pats of margarine. Bake covered 20 minutes and uncovered 5 or 10 minutes in 350° or 370° oven.
Combine all ingredients in casserole dish. Cover and bake at 350° for 45 minutes. Stir; add glass of water and bake 30 to 45 minutes more (checking halfway through in case a bit more water is needed) until barley is tender. (Great as side dish with pot roast or chicken!)
Combine shrimp, eggs, pimientos, celery, green pepper and onion in a large bowl. Mix mayonnaise, salt, pepper and lemon juice; add to shrimp mixture and toss lightly. Serve on lettuce leaves with pickle slices, wedges and stuffed olives. Serves 4 to 6.
Put one slice cheese on each chicken breast. Mix a little milk with soup and pour over chicken. Cover with dressing. Drizzle with butter. Bake 1 hour and 15 minutes at 350°, uncovered.
Cook sugar, corn syrup, water and salt to 248°. Cover and boil for 3 minutes. Uncover and place thermometer in pan. Beat egg whites until stiff, but not dry.
Drain pineapple, reserving juice. Grease muffin pans and sprinkle with 1 teaspoon almonds in each cup. Sift flour, soda and salt. Beat cream cheese, sugar and vanilla until smooth. Blend in egg. Add flour mixture alternately with sour cream. Fold in pineapple. Spoon into pans. Bake at 350° for 35 minutes, until browned and done. Let stand in pans 5 to 10 minutes. Turn pans over onto platter. Leave pans in position 5 to 10 minutes. Remove pans. Blend together butter, powdered sugar and juice. Spread 1 teaspoon glaze over each muffin.
Boil rice and milk together; bring to a rapid boil. Reduce heat to a slow simmer. Simmer for 1 hour, stirring occasionally. Add raisins. In a separate bowl beat eggs and sugar together; add vanilla. Pour this mixture into rice; boil and stir for about 5 minutes. Top with nutmeg and cinnamon.
Combine cake mix, butter and 2 eggs in large bowl and mix well. Pat batter into the bottom of a greased and floured 13 x 9 x 2-inch baking pan. Sprinkle 1 cup chocolate chips on top. In mixing bowl, blend cream cheese and powdered sugar. Add 2 beaten eggs and mix well. Spread mixture on top of bottom layer. Sprinkle with remaining 1 cup of chocolate chips. Bake at 350° for 40 to 45 minutes. Top will be golden. Yields 4 dozen squares.
Sift flour, baking powder, soda and salt. Set aside. In a large bowl of mixer cream butter. Add sugars and beat until light and fluffy. Blend in egg and vanilla. Blend in dry ingredients, then oats, chopped apple and 1 1/3 cup of the coconut. Combine well. Then drop by 1/4 cup portions onto ungreased cookie sheets. Flatten slightly. Sprinkle with coconut. Bake at 375° for 15 minutes or until golden. Cool 2 minutes on sheet, then transfer to wire rack. Makes 14 to 15 cookies. You can also just press dough in greased 9 x 13-inch pan. Bake 25 to 30 minutes. Cool and cut into squares.
Preheat oven to 375°. In a large bowl, beat Eagle Brand milk and peanut butter until smooth. Add biscuit mix and vanilla. Mix well. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet. Press milk chocolate candy kiss in center of each ball immediately after baking.
Saute onion and pepper in shortening in large skillet. Add ground beef; brown well. Add tomato juice, rice, chili powder and seasonings; stir well. Pour into casserole; cover. Bake at 375° for 45 minutes. Yields 4 servings.
Spray dish with Pam. Cook chicken and cool. Melt butter in hot water and mix with dressing. Put 1/2 of this mixture in the bottom of a baking dish. Add chicken. Combine soups and 1 can of water. Pour over chicken. (Take a knife and stick in the mixture.) Add the other half of dressing. Bake 1 hour at 350°.
Preheat oven to 350°. Butter and flour loaf pan. Whisk together flour, baking powder, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, milk and vanilla. Using electric mixer, beat shortening in large bowl until creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture into shortening. Stir in pecans. Transfer to prepared pan. Bake bread about 1 hour. Cool 5 minutes. Place on rack to cool completely.
Mix graham cracker crumbs and margarine. Put in dish. Add coconut on	top crust. Add butterscotch chips, chocolate chips and English walnuts. Pour Eagle Brand milk over this. Bake at 350° until brown, about	30 minutes. Cool before cutting. Let get cold before taking out of dish.
Add potatoes to broth in large kettle and cook over moderate heat until potatoes are tender. Heat oil in skillet and add onion and garlic. Stir-fry until tender, but not brown. Add tomatoes to skillet and stir about ten minutes until mixture has thickened a little. Add to potato broth mixture and cook about five more minutes. Add cheese to hot soup and serve as cheese is melting.
Preheat oven to 350°. In a greased casserole, layer kielbasa, potatoes and cheese, finishing with potatoes, but saving some cheese. Mix soup and milk; pour over. Top with reserved cheese. Bake 1 1/2 hours.
Put all ingredients in crock-pot. Cook 24 hours on low or 12 hours on high. Stir often. Serve on buns or deli rolls.
Cream butter and sugar. Add eggs, one at a time, beating well after each egg. Add flour and sour cream alternately, then vanilla. Mix well. Bake in well-greased pan at 325° for 1 to 1 1/2 hours in preheated oven.
Remove stems, wash and crush berries. Mix well with the sugar. Bring to a full rolling boil. Stir occasionally before the rolling boil, then add the Certo, stirring until it boils hard for 1 minute. Remove from stove. Remove the foam. Pour into hot jars and seal at once. Fill jars 1/8-inch from top.
Let cream cheese stand out until room temperature. Beat all ingredients together until smooth and creamy. Refrigerate overnight.
Preheat oven to 425°. By hand, beat eggs. Add half and half and sugar. Mix well. Add baking powder and mix well. Add corn; stir and pour into an 8 x 10-inch greased casserole dish. Bake for 25 to 30 minutes. Let stand for 15 minutes before serving.
In saucepan, combine egg nog and cornstarch until smooth. Bring to a boil and stir for 2 minutes. Remove from heat; stir in sour cream. Cool completely.
Bring sugar and Karo to a boil. Stir in peanut butter. Add Special K cereal. Mix and drop on wax paper.
Cook first 5 ingredients until beef is browned. Add the rest of ingredients except the cheese. Mix and put in greased casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Combine butter, sugar, pineapple, beaten eggs, vinegar and vanilla in a saucepan. Cook over medium heat until thick, stirring constantly. Add coconut and mix well. Cool. Pour into baked pie shell and refrigerate.
Cook sugar and corn syrup to a boil, about 2 minutes in microwave. Add remaining ingredients. Mix well; press into a 9 x 13-inch pan. Top with melted milk chocolate chips. Chill and cut into bars.
Make cake according to directions on box. Refrigerate. Mix pudding according to directions on box. Pour over cool cake. Pour cherry pie filling over pudding. Spread Cool Whip on top. Refrigerate.