HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Combine all dry ingredients. Add oil, egg and vanilla and mix thoroughly. Add chocolate pieces. The mixture is rather dry. Add 1 teaspoon of water if batter is too dry to form cookies. Place cookies on pan. Recipe doubles well. Bake Time: 12 to 15 minutes.
Mix all ingredients together, except oyster crackers. Stir well. Put in airtight container. Stir occasionally for 24 hours.
Warm buttermilk and add lemon juice, butter, honey and salt; heat until butter melts. Then add raisins and remove from stove. Cool to lukewarm. Sprinkle yeast over the surface of the liquid and let it rise for five minutes. With a large wooden spoon, stir the yeast in gently and allow mixture to bubble. Stir in 1 cup flour and then mix eggs. Add 5 more cups of flour, one cup at a time. Knead dough on a floured surface until it is firm and elastic. Knead 10 minutes. Transfer to a large, greased bowl, turning so that all sides are greased. Cover and let rise for one hour, until doubled in bulk. Punch down and knead for one or two more minutes. Divide dough into four pieces, making 2 slightly larger. Divide 2 large pieces into 6 pieces. Braid 3 pieces each. Place the smaller braid on the larger ones. Brush with egg. Let rise for one hour. Bake at 350° for 30 minutes until brown.
Mix together the first 3 ingredients. Boil 1 minute to dissolve sugar. Add the cocoa, peanut butter, vanilla and oatmeal. Drop on wax paper. Let cool and set.
Cut cake mix, margarine and egg together until mixture is soft like dough. Press into a 9 x 13-inch greased pan. Beat together powdered sugar, cream cheese and eggs until smooth. Pour over pressed mixture and bake at 350° for 35 to 40 minutes.
Put 2/3 cup sugar in skillet on low heat and let brown. In heavy saucepan, combine salt, flour and sugar; mix well. Add milk and margarine; cook on low heat until margarine is melted and sugar is dissolved. Add browned sugar and cook 1 minute really fast (on medium-high) or until soft ball stage. (It might take a little longer.) Be sure to stir constantly when adding sugar and cooking. Remove from heat. Add vanilla. Let cool a short time, then beat with mixer until thick. If it gets too thick to spread, add warm milk, a teaspoon at a time. Will ice 3 cake layers.
Mix sugars, butter, milk and salt. Cook to soft-ball stage, stirring frequently. Remove from heat. Stir in marshmallows and peanut butter. Beat until firm. Pour into buttered dish.
Melt 1/4 cup of margarine and 24 crushed Oreo cookies. Mix and spread in a 9 x 13 x 2-inch pan.
Cook sugar, milk, cocoa and margarine 1 full minute, set off heat. Stir in peanut butter and vanilla, add oats last. Pour into ungreased pan to cool.
Cream sugars and margarine or butter. Add oil, eggs, vanilla, coconut and chopped nuts. Sift together the flour, salt, baking soda and cream of tartar. Add to mix gradually and then add Rice Krispies. Bake at 325° for 12 minutes.
Combine ingredients in saucepan; cook, stirring constantly, until berries begin to pop. Remove from heat and cool.
Slice cucumbers; soak pickles in lime with one gallon water for 24 hours. Rinse real good; soak in clear water for 2 or 3 hours. Make syrup of sugar, vinegar, spices and salt. Cook slow for 1 1/2 to 2 hours. Seal while hot.
Add all ingredients except vanilla wafers to whipped cream. Stir and refrigerate. Just before serving, add vanilla wafers.
Sift together flour and baking powder. Add remaining ingredients. Mix until lumps disappear. Bake in greased pan at 400° for 18 to 20 minutes.
Mix dates, sugar, oleo and egg in large iron skillet and place over low heat. Cook until dates are melted, stirring occasionally. Turn off heat and add rice crispies and pecans. Mix well and let cool. Roll into small balls and roll each ball in coconut. Makes 4 dozen.
Prepare Minute rice. Combine with broccoli (prepared and drained) and mushroom soup (diluted with 1 can of water). Pour Cheez Whiz over mixture. Mix well and bake at 350° until bubbly.
Brown sausage in oil with onions. Add tomatoes (with juices) and break or cut them into large pieces. Add water, bouillon, sugar, seasoned salt, pepper, garlic powder and red pepper. Add beans. Reduce heat, cover and simmer until pasta is tender, about 15 minutes. Yields 6 servings.
Sort beans, wash, cover with water and cook until done. Put one can of Ro-Tel tomatoes and slice Polish sausage in 1 1/2 to 2 inch chunks. Season to taste. This is a little warm but very good.
Cream butter, oil and sugars. Add extracts. Stir in eggs, one at a time, beating well. Sift dry ingredients and add to cream mixture. Chill and roll into balls the size of walnuts. Flatten with glass dipped in confectioners sugar. Decorate with sprinkles, if desired. Bake at 350° for 10 to 12 minutes.
Brown meat in oil; stir in everything, but macaroni and cheese. Bring to	a boil; add macaroni.	Simmer 20 minutes; add cheese to melt.
Spray round casserole with no stick spray. Layer broccoli in bottom, then chicken. Combine soup, lemon juice, curry and mayonnaise. Pour over chicken. Sprinkle bread crumbs and cheese on top. Bake at 350° for 25 minutes. Serves 6.
Combine the first 2 ingredients and let set for at least 2 hours. Fold cream and marshmallows together and refrigerate for at least 2 hours or overnight. Fold all ingredients together before serving. Garnish with maraschino cherries.
Combine juices and serve when chilled. As you serve, add cold 7-Up. Makes 36 five ounce servings.
Combine first 6 ingredients. Bring to a boil. Reduce heat; gradually beat in well beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in mayonnaise. Toss together the remaining ingredients. Pour on dressing. Mix well.
Slice apples 1/8 to 1/4-inch thick. Mix with cinnamon and 3 tablespoons sugar in a large bowl and set aside. Mix eggs, oil and 2 1/2 cups of sugar until smooth. Add alternately to batter the dry ingredients (flour, salt and baking powder) and wet ingredients (orange juice, vanilla), starting and ending with dry ingredients.
Mix together all ingredients and bake at 375 degree for about 45-50 minutes.
Place peppers, tomatoes, onions, olives and celery in salad bowl. Combine remaining ingredients. Pour over salad. Toss gently; chill.
Pour contents of one can of peas plus liquid into a greased baking dish. Add one layer sliced carrots and one layer of sliced potatoes and a little onion, cut fine. Sprinkle each layer with salt as needed (optional).
Mix all ingredients together well. Chill for at least 2 hours. Serve with relish tray.
Melt marshmallows and butter slowly in a large saucepan. Will scorch easily. Add vanilla and green food coloring. Stir in corn flakes. Drop by teaspoon onto waxed paper. Put 2 or 3 red hots on to look like small bunches of holly.
Leftover pancakes, no topping, can be folded and cut into very thin, noodle-like slices. Serve as pancake soup (Pfannkuchen Suppe) by pouring any hot broth over pancake noodles.
Spread crescent rolls on cookie sheet and bake 15 minutes. Mix cream cheese, mayonnaise and Ranch dressing. Spread on baked crust. Add chopped veggies.
Melt butterscotch chips and peanut butter over low heat until melted. Remove from heat. Stir in cereal. Mix and press half of mixture into buttered 8 x 8-inch pan. Chill in refrigerator. Meanwhile, combine remaining ingredients and stir in double boiler until chocolate melts. Spread over chilled cereal. Spread remaining cereal over top. Press gently. Chill 10 minutes. Cut into squares.
Dissolve gelatin in cold water. Heat the tomato soup and add gelatin. Stir in cream cheese. Add salt and pepper. Add green onion, green pepper and celery. Mix in the salad dressing and crab meat. Let set 12 hours in a greased 6 x 10 inch dish.
Mix flour and sugar; slowly add milk, vanilla and melted butter. Mix well and pour over fruit. Do not stir. Bake for 40 minutes at 300°.
Combine yeast in warm water. Combine milk and 1 cup water. Scald milk before using. Pour scalded liquid over shortening, sugar and salt. Stir until melted. When lukewarm, add 2 cups flour and softened yeast. Then oats. Add enough remaining flour to make a soft dough. Knead until smooth and soft, about 10 minutes. Place in greased bowl and brush top with melted shortening. Let rise about 1 hour. Punch down, let rest 10 minutes. Shape into 2 loaves in greased 9 x 5-inch loaf pans. Brush with melted shortening. Let rise about 45 minutes. Bake in 350° oven for 30 minutes.
Mix oil, garlic powder, dill weed and Ranch dressing in a large, airtight bowl. Add crackers and stir every 20 minutes or until well mixed and oil is absorbed. Keep in an airtight container for a long time. This can be put in freezer and kept for months.
Mix green beans, soup, 1/2 cup cheese, the croutons, mayonnaise and mustard. Layer half each of the ham and green bean mixture in 1-quart casserole. Repeat once. Cover with waxed paper. Microwave at Medium-high (70%) until hot and bubbly 13 to 15 minutes. Rotate 1/4 turn every 5 minutes. Sprinkle with 1/4 cup Cheddar cheese and the French fried onions. Microwave, uncovered, at Medium-high (70%) until cheese is melted, 3 to 4 minutes.
Peel and deseed zucchini. Slice like you would an apple. Cover zucchini with water and boil 2 minutes. Drain and set aside to cool. Mix all other ingredients together and stir gently through zucchini. Pour into 9-inch pie shell and cover with top crust. Bake at 400° for 10 minutes, then 350° for 20 minutes or until brown.
Squish soup mix, sausage and cheese together. Form into balls and place in caps of mushrooms. Cook at 350° for about 20 minutes. Delicious.
Cream sugar, oil and eggs together. Mix in separate bowl the flour, salt, baking powder and cinnamon. Mix dry ingredients into sugar, oil and eggs mix, a small amount at a time until all mixed. Bake 1 hour at 350° in a Bundt pan or flat pan or layer pan. Ice with cream cheese frosting.
Cover cookie sheet or jelly roll pan with foil. Fill cookie sheet with as many crackers (broken into small squares) as possible. Put sugar, vanilla and margarine in pan and boil for 2 minutes. Add nuts to boiling mixture. Spread over graham crackers. Bake at 350° for 10 minutes. Store in airtight container.
Dissolve jello in boiling water and add other ingredients. Congeal. Make topping of sour cream, mayonnaise and marshmallows. (Equal amount of miniature marshmallow may be substituted.) Mix well and spoon over salad when ready to serve.
Heat oven to 350°. Stir together flour and soda. In a large bowl, beat shortening, sugars and vanilla. Add eggs, beat well. Gradually add flour mixture. Beat well. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes.
Place fruit in a buttered casserole. Sprinkle with 3/4 to 1 cup sugar and cinnamon. Mix the egg, 1 cup sugar and flour; crumble over fruit. Sprinkle a little more cinnamon and 3/4 stick melted margarine over top. Bake at 350° for 45 minutes.
Cook on medium heat. Boil for 2 1/2 minutes. Drop by tablespoon onto foil-covered cookie sheet. Let cool.
Mix together and bake (30 minutes in microwave; 45 minutes in a 325° oven). Make sure beans don't get too dry.
Soften yeast in warm water (110°). Combine milk, sugar, shortening and salt; cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Cover and let rise in warm place (82°) until double (1 1/2 to 2 hours). Turn out on lightly floured surface and shape as desired. Shape rolls; let double (25 to 30 minutes). Bake in hot oven (400°) for 10 to 12 minutes in greased pans.
Layer lettuce, celery, green pepper, onion, peas, water chestnuts and radishes in a large salad bowl. Spread mayonnaise over top, sealing layers completely. Chill 24 hours or overnight. Sprinkle with cheese and bacon. Toss before serving.
Place the chicken pieces in a baking pan or casserole dish. Arrange onion rings on top of chicken. Cover chicken with crushed tomatoes. Sprinkle with basil and pepper.
Combine vegetables, soup, 1/2 cup of cheese, sour cream, pepper and 1/2 can French fried onions. Pour into casserole dish. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes longer. Makes 6 servings.
Brown beef; drain off fat. Add remaining ingredients except beans. Bring to boil and reduce heat. Cover and simmer for 1 hour. Add green beans and continue to simmer 30 minutes more. Makes 6 servings. I also add corn.
Mix all ingredients, cover and let stand a week or longer in a very cool place. Roll out dough until paper thin. Cut out cookies and place on a greased cookie sheet and bake about 6 minutes at 350°.
Combine cucumbers, onions, green peppers and whole garlic cloves. Add salt. Cover with chipped ice. Mix. Let stand for 3 hours. Drain well. Remove garlic. Combine remaining ingredients. Pour over cucumber mixture. Bring to a boil for 6 minutes, then pack in jars and seal. Makes 8 pints.
Mix crackers, seeds and oleo (save about half for the top). Cover bottom of 9 x 13 pan. Combine chicken, soup and sour cream; put over crackers.	Top with extra cracker mix and bake at 350° for 1 hour.
Drain apricot halves and pineapple, peaches and pears in an 11 x 7 x 1 1/2-inch baking dish. Combine reserved liquid, brown sugar and curry powder together in a small bowl; stir well. Pour over fruit mixture. Bake, uncovered, at 350° for 25 minutes or until thoroughly heated and bubbly. Yield: 8 (1/2 cup) servings.
Beat egg whites until they peak; add sugar and cream of tartar and continue beating until all sugar is dissolved. Spread on aluminum foil the size of a pie pan. Bake for 1 to 1 1/2 hours in 250° oven. Do not open door until hours later.
Mix Karo syrup and sugar together in a saucepan and bring to a boil. Boil for 1 minute, then remove from heat. Stir in peanut butter and Rice Krispies. Pat into buttered 9 x 13-inch pan. Melt chocolate and butterscotch chips together and spread on top.
Combine all ingredients, except bread. Slice loaf of bread in half, lengthwise and scoop out inside, which can be cut into bite-size pieces for dipping. Put filling into loaf half just before serving.
Drain fruit and place in 11 x 9-inch Pyrex dish. Mix sugar, cinnamon, cloves and allspice together and sprinkle over fruit. Dot small pieces of margarine on fruit. Bake in microwave for 15 minutes. Serve warm.
Make banana cream or vanilla cream as for pie filling. Cool and pour over layer of graham crackers in bottom of pan. Add another layer of graham crackers. Mix 2 packages jello as usual and let congeal. Pour over top and refrigerate overnight. Add Cool Whip, if desired.
Cook desired amount of potatoes and cool. Cut up in small pieces and put in a 9 x 13-inch casserole. Cut up butter over top and sprinkle with Worcestershire sauce over all and Parmesan cheese. Bake at 350° until warm and slightly browned.
Melt margarine in small saucepan. Pour melted margarine over Rice Krispies, brown sugar and nuts in 9 x 13-inch pan. Bake at 300° for 1/2 hour, stirring occasionally. Let cool. Save 2/3 cup for topping.
Salt and pepper chops and turn in flour. Turn lightly brown. Mix potatoes, onion and soup. Place in bottom of large casserole dish. Lay chops on top and cover. Bake 1 1/2 to 2 hours at 350°. Uncover last 15 minutes.
Combine cream cheese, peanut butter and milk in a mixing bowl and stir until smooth and tan in color. Add 1 carton of Cool Whip to mixing bowl and fold in until blended. Pour into 3 graham cracker pie shells and place in freezer until firm. Top all three pies with remaining carton of Cool Whip and freeze until ready to serve.
Rub a baking sheet with almond oil or butter. Spread almonds on sheet and place in slow oven (200°) for 45 minutes until almonds are a pale toast color. Have ready a sheet of kitchen paper with the salt in the middle. Empty the almonds onto the pepper and swish them in the salt. Gather up the corners of the paper to make a tightly fastened parcel and hide it for about 5 hours.
Mix all ingredients. Add Jiffy mix last. Bake in a greased 9 x 13-inch pan at 400° for 25 to 30 minutes.
Combine garlic and soy sauce in a shallow dish. Add tenderloins. Cover and chill 3 hours, turning occasionally. Stir together brown sugar, honey and oil. Add Ranch dressing mix and stir to blend. Grill tenderloins over medium/high heat 15 to 20 minutes or until done, turning frequently and basting with Ranch dressing/honey mixture.
Layer bottom of 9 x 12-inch Pyrex dish with about 1/4-inch Cool Whip. Dip cookies, one at a time, into milk to moisten. Shake off excess milk and place on Cool Whip. When layer complete, sprinkle with coconut. Repeat layers, ending with Cool Whip. Sprinkle with coconut. Can be frozen up to a week before serving.
Blend sour cream, apples, pineapple, curry powder and garlic salt. Place in bowl and chill. Garnish with sliced apples around outer edges of bowl. Makes 3 cups.
Cream butter and sugar together. Add milk and blend well. Mix baking powder, flour, salt and walnuts together. Add to mixture and beat well. Fold in stiffly beaten egg whites. Bake in greased and floured pan(s) in a 350° oven until top springs back to touch. When cool, spread with icing.
Saute green onion in oil. Add chicken broth, milk and potatoes. Boil; lower heat and simmer until potatoes are tender, about 12 minutes. Add corn. Cook 1 minute.
Put in blender until smooth. Pour in a deep dish pie shell in a cold oven. Cook at 325° until firm.
In a skillet, saute the chopped onions in oil. Add the tomato puree, water, salt, marjoram, oregano and pepper. Bring to a boil and simmer for 15 minutes.
Mix ingredients with mixer for 2 minutes. Pour in 9-inch pie pan (greased). Let stand 5 minutes. Sprinkle with coconut. Bake at 350° for 40 minutes.
Prepare 9 x 13-inch pan with foil. Lay rice, uncooked, in pan. Set the oven for 350°. Dip pork chops in egg, then bread crumbs. Lightly brown on both sides. Prepare mushroom soup. Add can of mushrooms. Pour on rice in pan. Place gently fried pork chops on top of rice mixture. Cover with foil. Bake for 1 hour at 350° and then 3/4 hour at 250°.
Drain and cut chestnuts in halves. Rinse, drain and cut livers in half. Sprinkle bacon strips lightly with ground cloves and brown sugar. Place piece of liver and chestnut on one end. Roll and secure with toothpick. Arrange on microwave-safe plate and cover with paper towel. Microwave at High for 3 to 4 minutes. Rotate and microwave for an additional minute. Makes 40.
Cream butter and sugar. Beat in eggs. Add flour and soda. Form roll in wax paper; put in refrigerator. Slice and bake at 350° for 8 to 10 minutes.
Roll crackers into very fine crumbs. Beat egg whites stiff. Add the sugar. Fold in cracker crumbs with 1/2 teaspoon baking powder and pinch of salt. Add nuts and vanilla. Pour into greased pie pan and spread evenly. Bake 30 minutes at 350°. Serve with whipped cream or Cool Whip.
Cook onions, celery and carrots in chicken broth until almost done. Add potatoes, then cauliflower, broccoli, soups and Velveeta. Cook until cheese is melted.
Brown kielbasa in skillet. Mix apricot preserves and barbecue sauce in crock-pot until mixed. Add kielbasa and pineapple to crock-pot. Cook until done.
Melt butter. Add onion, green pepper, celery and pimento and saute for 1 minute. Add pecans and toss lightly. Add water. Cover and simmer 3 minutes. Add stuffing and mix well. Remove from heat and cool before stuffing poultry or pork chops. Makes enough stuffing for an 8 to 10 pound turkey or chicken.
Cook vermicelli. Drain and set aside. Coat a large skillet with cooking spray. Add olive oil and place over medium-high heat until hot. Add eggplant and next 5 ingredients. Saute until vegetables are tender. Add zucchini, mushrooms and tomatoes; saute 2 minutes or until mixture is thoroughly heated.
Blend flour, sugar, baking soda and salt. Stir in cereal. Add buttermilk, oil and eggs and blend until moistened. Do not stir batter again! Store in a covered non-metal bowl in refrigerator. May be stored up to six weeks. When needed, fill lightly greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes.
Peel, core, cut in pieces the apples. Place 1/4 of apples and 1/2 c. water in blender on high speed for 15 seconds. Repeat with remaining apples and water. May use food processor. Measure 5 cups in a large pan. Add sugar, spices and lemon juice. Place over high heat and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat at one and stir in Certo. Skim off foam. Ladle into hot jars. Seal and treat according to current standards. Fills approximately 10 - 8 oz. jars.
It will be best if you can use a double boiler. Scald milk. Mix sugar, cocoa, flour and salt in a separate bowl. Beat egg yolks slightly. Stir dry ingredients slowly into milk. Add some of the hot mixture and stir them. Mix all together. Cook until thick. Then add butter and vanilla. Pour into baked pie shell.
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into bottom and halfway up sides of 9-inch pan. In large mixing bowl, beat cream cheese until smooth; gradually add 1 cup sugar, beating until fluffy. Add eggs, one at a time, beating until blended. Pour into pan. Bake in preheated 300° oven for 60 minutes. Turn off oven and leave door ajar for 30 to 45 minutes. Remove from oven, cool and then refrigerate for at least 3 hours or overnight. When serving, top with desired topping such as cherries or strawberries.
Bring Jell-O and crushed pineapple to a boil; cool. Add Cool Whip, buttermilk, marshmallows and nuts. Let congeal.
Drain pineapple, reserving 3 tablespoons juice. Combine sugar, flour and pineapple juice. Add cheese and pineapple, mixing well. Spoon mixture into greased 1-quart casserole. Combine melted butter and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes or until crumbs are lightly browned.
Combine flour, soda, baking cocoa, cinnamon, cloves and allspice in large bowl; mix well. Mix sugar with applesauce in bowl; mix well. Add to flour mixture; mix well. Stir in butter, pecans and raisins. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until layers test done. Remove to wire racks to cool. Spread frosting between layers and over top and side of cake. Yield: 12 servings.
Place chicken in baking dish. Cover with combined soup and broth. Blend flour, milk and margarine. Pour over chicken. Bake at 350° for about 1 hour.
Prepare the Kool-Aid according to directions on package. Add lemonade concentrate, using only 1 can of water. Chill and, at serving, add chilled ginger ale.
Cream sugar, shortening and eggs. Make a paste of food coloring (use 1 small bottle and add enough water to measure 1/4 cup of liquid) and cocoa. Add to creamed mixture. Add buttermilk alternately with sifted flour and salt. Add vanilla. Dissolve soda in vinegar (hold over bowl as it will foam). Blend mixture into cake batter. Pour batter into 2 greased and floured 8-inch or 9-inch cake pans and bake in a 350° oven for 25 to 30 minutes or until cake tests done. Cool. Cut each portion in half horizontally with heavy thread and ice.
Brown beef. Slice potatoes. Mix all ingredients together. Pour into a buttered baking dish and bake at 350° until thoroughly cooked.
Do not cut up. Cover chicken with water. Add 1/2 teaspoon salt per pound of chicken, pepper, onion and parsley. Boil 1 1/2 hours until chicken starts coming off the bones. Remove chicken and remove meat from bones after it cools. Mix flour, baking powder, dash of salt, shortening and milk to make dough. Mix well. Roll dough thin and cut into 1 x 1-inch strips. Drop into hot boiling broth. Cover and cook for 20 minutes. Remove cover and add chicken. Cook 5 more minutes. Serve hot.
Mix first 5 ingredients and make into meatballs. Do not fry. Place the meatballs in a large casserole dish. In a separate dish combine the remaining ingredients. Pour the sauce over the meatballs and cook at 250° for 2 1/2 to 3 hours. Delicious served on mashed potatoes.
Heat oven to 425°. Heat in a saucepan the peas, chicken, soup, sour cream, milk, salt and pepper just to boiling. Pour chicken mixture into ungreased, oblong baking dish. Sprinkle with cheese. Place biscuits on cheese. Bake until biscuits are brown, about 20 minutes.