HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dates, boiling water and baking soda together and let cool. Mix shortening, sugar, salt, cocoa, eggs and flour and add the cooled date mixture. Pour into an 8 1/2 x 13-inch baking pan (greased). Sprinkle chocolate chips, sugar and cut walnuts together on top. Bake for 45 minutes at 350°.
Stir together egg, brown sugar and vanilla. Add flour with salt and soda. Add walnuts. Mixture will be very stiff. Spread in well-greased square pan (8-inch). Bake 18 to 20 minutes in 350° oven. Cookies will be soft when taken from oven. Cool in pan. Cut in squares.
Mix or beat together first 4 ingredients. Set aside. Slice apples into pan and cover bottom of pan; top with crumb mixture. Bake at 375° for 25 to 30 minutes. Top with whipped cream or vanilla ice cream.
Beat eggs. Add sugar and oil. Beat until well mixed. Sift dry ingredients. Add to mixture. Beat 2 minutes. Add pumpkin and mix well. Bake at 350° for 40 minutes. Makes 2 loaves.
Line a 15 x 10 x 1-inch baking pan with foil. Coat with nonstick cooking spray. Place crackers in rows on foil. In saucepan, melt butter. Add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove and turn off oven.
Brown hamburger meat, drain and rinse. Add diced onions and taco seasoning. In a large bowl, mix meat, tomatoes, lettuce, and cheese. Add the crushed doritos and catalina dressing and toss the salad. You can add 1 can of light kidney beans, if desired. Serve immediately because lettuce will wilt fast.
Lightly brown beef in butter. Add garlic and onion. Saute until transparent. Sprinkle with salt and pepper. Stir in soup, wine and water. Cover; simmer for 30 minutes. Add herbs and catsup. Arrange vegetables on top of meat and gravy. (Add more water now or while cooking; you want a rich, not-too-thin gravy.) Cover; simmer for 1 1/2 hours, or until meat and vegetables are tender. (Check frequently to make sure there is sufficient gravy so that mixture does not scorch.)
Mix together all ingredients. Spread on 1/2 hamburger bun. Bake at 350° for 15 to 20 minutes.
Line 13 x 9-inch greased pan with shrimp and flaked crab pieces. Lightly sprinkle with lemon juice. In a separate bowl, mix soup, evaporated milk and sour cream. If too thick, add a little more milk. Pour over the above. Sprinkle a light layer of bread crumbs, nuts and shredded Jack cheese. Bake at 350° for 30 minutes. Let rest at least 10 minutes to settle before serving. Serves 12.
Cut rutabaga up and boil until tender. Once tender, drain and mash until smooth. Mix in beaten eggs. Salt and pepper to taste. In separate pan, melt margarine, then stir in bread crumbs. Set about 1/2 cup bread crumb mixture aside. Stir remaining bread crumbs into mashed rutabaga mixture. Top with reserved bread crumbs. Bake at 350° for 15 to 20 minutes.
Scrub potatoes and cook in water in covered pot over high heat until tender, less than 20 minutes. Slice whole onion. Heat oil and saute onion until soft. Spoon into serving dish. Wash and trim Brussels sprouts. Add to potatoes and cook 7 to 10 minutes, depending on size. Remove sprouts with slotted spoon when they are cooked; drain and add to serving dish. Continue cooking potatoes. Add sugar, soy sauce and pepper to serving dish. When potatoes are cooked, drain and add to serving dish, cutting into halves or quarters. Mix well. Makes 2 servings.
Cook broccoli. Mix chicken, soup, mayonnaise, curry powder and lemon juice; pour over broccoli. Cover with bread crumbs. Bake at 350° for 25 to 30 minutes. You may add cheese, if you prefer.
Drain and rinse the black beans. Chop the green pepper and the jalapeno pepper. Grate the green zest from the lime and squeeze 1 tablespoon juice. Combine the black beans with the green pepper, jalapeno pepper, lime zest and juice, red onion, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well.
Cream shortening and sugars together until well mixed. Add eggs and stir until well blended; sift dry ingredients together and gradually add creamed mixture. Stir in coconut, pecans and vanilla. Drop on foil covered baking sheet by tablespoons, 1 inch apart. Bake at 375° for 10 minutes. Makes 4 dozen large cookies.
Mix flour and seasonings. Beat egg and water together. Dip steak in flour, then in egg mixture and again in flour. Brown both sides in hot oil. Cover and cook slowly for 20 minutes.
Mix ingredients, in order. Cook in heavy pot over medium heat. Stir constantly until dough pulls away from sides of the pan. When cool enough to handle, knead. Add food coloring. ("Wilton" gives the best results.)
Mix corn, oil, meal, sugar, peppers, onion and eggs. Add grated cheese, milk and a small amount of jalapeno juice.
Fry onion in butter until a delicate brown. Put in saucepan. Add potatoes, corn, milk, clams, salt, pepper and cayenne. Bring to boiling point. Serves 6.
Mix all ingredients together in dish pan (or very large bowl). Spoon drop on cookie sheet. Bake at 350° for 10 to 12 minutes.
Steam clams in a small amount of water. Mince clams and set aside. Saute onions, garlic and pimento in olive oil and butter for 3 minutes over medium heat. Mix minced clams, onions, sauce and crumbled bacon. Spoon mixture into clam shells. Bake until brown at 350°.
Mix vanilla pudding and milk. Stir in cinnamon, Cool Whip and well drained peach slices. Crumble an oatmeal cookie in the bottom of 6 glasses and top with 1/4 cup pudding mixture. Repeat layers, then cover and chill. Garnish with peach slices and oatmeal cookie when ready to serve.
Saute approximately 5 to 10 minutes the sesame seed, almonds and soup mix. Mix together oil, sugar, vinegar and soy sauce and add to soup mixture. Add broccoli slaw and toss. You can add broccoli head, all cut up, if you desire.
Toast pecans in oven. In large pot, combine sugar and milk. Stir on burner until rolling boil. Boil for 6 minutes. Take off burner and stir in remaining ingredients until mixed well; mixture will start to thicken. Pour into a 9 x 13-inch pan or cookie sheet and let set for exactly 6 hours (in or out of fridge) before cutting. Makes 5 pounds of fudge.
Beat together water, yeast, sugar and beaten eggs and let stand 10 minutes. Then add sugar, soft margarine and salt. Then add flour and knead until smooth. Place in large covered container and refrigerate overnight or up to a week. Divide dough in half. Roll each half in a 12-inch circle and cut into 16 pie wedges each. Roll up each wedge, starting at wide end. Place on greased baking sheet and let rise 2 to 3 hours or until double in size. Bake at 350° for 12 to 15 minutes.
Brown meat and onions. Add chili powder, corn, beans and tomato sauce and pepper. Simmer 15 minutes. Pour mixture in baking dish. Sprinkle with cheese and cover with corn bread batter. Bake 20 minutes at 425°.
Mix drained fruit, coconut, marshmallows and sour cream. Refrigerate overnight.
Pound steak. Cut into serving size pieces. In skillet, brown steak in shortening. Pour off fat. Add remaining ingredients. Cover and simmer 1 1/4 hours or until tender. Stir often.
Prepare potatoes as instructed on package minus margarine and salt. Once potatoes are prepared and still hot, add remaining ingredients and blend well. Pour into baking dish and bake at 350° until light golden brown.
Place syrup, sugar and water in an iron skillet and cook to the soft ball stage at 230°. Add peanuts, stir and cook to the crack stage, 301° to 302°. Turn off the heat. Stir in until blended the butter, vanilla and baking soda. Pour onto greased surface, preferably marble. Turn it at once and stretch it quickly until very thin. When cold, break into pieces.
Peel and mash peaches. Cream sugar and shortening until fluffy. Add eggs, one at a time and beat well. Sift flour, spices and salt. Add soda to buttermilk and add alternately with sifted ingredients to first mixture. Fold in fresh peaches and juice. Bake in 9-inch layer pans that are greased and floured. Bake 45 minutes at 350°. Cool layers and ice.
Mix and pour a mixture of 1/2 cup oil and 1/2 cup vinegar mixed over the ingredients. Stir and store in the refrigerator for 24 hours.
Mix dry cake mix, water and eggs. Drop by tablespoonful on ungreased cookie sheet at least 3-inches apart. Insert popstick an inch to inch and a half into batter. Bake at 375° for 9 to 11 minutes. Cool 1 minute and remove from pan. Cool completely and frost. Decorate as you wish.
Combine flour, cheese, salt and pepper in a bag. Wash potatoes (do not peel) and cut into quarters (lengthwise). Add a few at a time in bag and shake to coat potatoes well with cheese mixture. Melt butter in baking pan (13 x 9-inch). Place potatoes in a layer in pan. Bake at 375° for about 1 hour, turning once or twice during baking.
Combine macaroni, tuna, soup and cheese. Pour into greased 2-quart baking dish. Sprinkle chips over mixture. Bake at 350° for 20 to 25 minutes or until mixture is hot. Yields 6 to 8 servings.
Melt butter in saucepan. Add brown sugar and vanilla. Cook for 2 minutes, stirring constantly. Add milk and stir until all boils. Cool 10 minutes. Gradually add powdered sugar. Beat until smooth.
Cut the Swiss chard tops into very fine strips and wash in several changes of water until it runs almost clear (instead of green). Drain thoroughly and dry with a clean cloth.
Brown and drain meat. Beat eggs and add rest of ingredients. Pour into buttered 8 x 10-inch pan. Let stand in refrigerator overnight. Remove 1/2 hour before baking. Bake at 350° for 45 minutes. "Great for company brunches."
Cream sugar, oil and butter. Add eggs, zucchini, vanilla and walnut flavoring. Mix well. Combine flour, cinnamon, salt, nutmeg, soda and baking powder. Mix well. Add raisins and nuts. Grease and flour 2 bread pans and fill. Bake at 350° for 1 hour. Cool in pans 10 minutes.
Prepare spaghetti as directed. Slice cucumbers and tomatoes. Dice onion. Mix all ingredients together and let sit overnight.
Beat eggs for 5 minutes. Add next 3 ingredients. Mix flour, baking powder, salt and spices. Fold into pumpkin mixture. Pour into greased and floured cookie sheet. Sprinkle with chopped nuts. Bake 15 minutes (no longer) at 375°. Cool 1/2 hour in pan. Empty on towel sprinkled heavily with powdered sugar. Sprinkle the other side of layer. Roll towel and cake together loosely. Let sit until completely cool.
Beat the eggs at high speed for 5 minutes. Gradually beat in sugar. Blend in pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin-egg mixture. Grease a 10 x 15-inch jelly roll pan; line with waxed paper and grease paper. Pour batter into pan and spread to corners. Scatter nuts on top. Bake at 375° for 15 minutes. Run knife around edge of pan and invert on a towel that has been sprinkle with confectioners sugar. Peel off paper and roll while hot, towel and cake together. Cool. and remove towel.
Mix all ingredients with blender or mixer and pour into pie shell. Garnish with nuts or chocolate. Chill in freezer until firm.
Combine cake mix, 1 egg and 1/2 cup margarine. Press into bottom of lightly greased 13 x 9 x 2-inch pan. Set aside. Combine 2 eggs, cream cheese, confectioners sugar and 1/2 cup margarine. Beat until smooth. Stir in pecans and pour over cake layer. Bake at 350° for 50 to 55 minutes. Cover loosely with aluminum foil the last 10 minutes. Cool and cut into squares. Yields 3 dozen.
Trim any red or dark flesh off fish fillets and cut into small pieces. Place fish	in quart jar	with salt and first cup of vinegar. Let stand in refrigerator for 6 days shaking jar each day. After 6 days drain fish and rinse with cold water until water is clear. Cover fish with cold water and let stand for 1 hour. Mix 1 cup vinegar, sugar, wine and spices and heat until sugar dissolves. Do not boil. Let cool before adding to fish. Pack fish in jar	with a layer of onion, then fish, etc. Add solution to jar. Keep in refrigerator for 48 hours then they	are ready to	eat. Keeps in refrigerator several months.
Peel, seed and slice squash. Steam in small amount of water until tender. Drain and mash. While squash is hot, add butter and let melt. Add all other ingredients and mix well. Pour into greased 2-quart baking dish and bake about 30 minutes at 350° or until congealed. During the last few minutes, I add miniature marshmallows to the top and then brown them.
In a large frying pan, melt margarine. Add shrimp meat and toss. Add scallops next, cutting into bite size pieces if large. Cook only a minute or two. Add lobster meat. Pour into a large bowl. Add crushed Ritz crackers and enough clam juice to moisten. Salt and pepper. Press into a 9 x 13-inch pan and bake for 20 minutes at 350°. Also, great for stuffing a lobster.
Cream together eggs and sugar. Add pumpkin, baking soda, cinnamon and flour and beat for 2 minutes. Grease 15 x 10-inch cookie sheet with sides. Put a sheet of wax paper in pan and press down. Grease waxed paper. Pour mixture into pan. Sprinkle with chopped nuts, if desired. Bake at 350° for 15 minutes.
Prepare pie crust; set aside. Mix flour and cinnamon; slowly add to apple juice. Pour into 3-quart saucepan. Cook over medium-high heat, stirring constantly until boils and thickens. Remove from heat. Add apples to hot mixture; stir until well coated. Spoon into pie crust; dot with some butter. Cover with top crust. Bake at 450° for 15 minutes, then 350° for 35 minutes. If pie browns to quickly, cover with foil during last 15 minutes.
Dump ingredients into a 9 x 13-inch pan in this order: pineapple spread in bottom; spoon cherry pie filling over pineapple. Sprinkle dry cake mix evenly over cherry pie filling. Sprinkle top with coconut and nuts. Do not mix ingredients. Melt 1 cup margarine and spoon evenly over top. Bake at 350° for 45 minutes or until golden brown.
Pick over the leaves of the greens and remove any spotted parts or discolored leaves and stems. Wash the leaves carefully and thoroughly, until they are free of sand and soil. The turnip greens will have edible white roots. Trim the stem top and root part from each and wash thoroughly. Slice and cut into quarters and cook with the leaves. Place all in a large saucepan and add a little water, salt to taste and the salt pork. Bring to a boil; reduce the heat and simmer until just tender, 20 to 30 minutes. Remove from the heat; drain and serve immediately. Greens are delicious served with pork chops, sweet potatoes and cornbread. Serves 4.
Melt on low heat the butter and unsweetened chocolate. Add sugar, vanilla extract, eggs and flour. Also add chopped nuts. Pour into greased 9 x 13-inch pan and bake at 350° for 25 minutes.
In a medium saucepan, cook carrots, covered, in a small amount of boiling water for 10 minutes or until crisp-tender. Drain. Return carrots to saucepan. Add green pepper, pimiento, vinegar, honey and onion.
Combine cream cheese, onion, sour cream, hot sauce and chopped green chilies. Spread generously over tortillas. Roll up tightly. Refrigerate overnight. When ready to serve, slice crosswise, making pinwheel pieces. Will keep for several days in refrigerator.
Mix sugar, syrup, salt and peanuts together. Cook in 10 1/2-inch heavy skillet at medium high heat for 12 minutes, stirring all the time. When candy is done (be sure not to scorch), add soda and mix well. Spread out on lightly buttered cookie sheets and cool.
Grease or butter a 9 x 13-inch baking dish. Layer in the order given. Cover and bake at 350° for 1 hour. Yield: 6 to 8 servings.
Combine dry ingredients. Add eggs and oil. Do not use mixer. Add other ingredients and mix. Pour into 3 well-greased and floured pans. Bake 30 to 35 minutes at 350°.
Brown meat and follow instructions on package of taco mix to make meat mixture. Meanwhile, place lettuce, tomatoes and crumbled chips in 1 large bowl or individual salad bowls. Top with French dressing, sauce and hot meat mixture. Can garnish with sour cream.
Melt butter; add onions, garlic, lemon rind, lemon juice and salt. Cook 2 to 3 minutes, until bubbly. Reduce heat; add shrimp and cook 5 minutes, until shrimp is pink. Stir constantly. Add parsley and hot sauce and toss with cooked pasta.
Cream together. Spread over baked pie. Bake at 425° for 10 minutes. Cool. Chill overnight or put in freezer for later date.
Melt butter, blend in flour, salt, sugar and onion. Stir in cream and heat through but do not boil. In other pan, cook beans until tender, then drain. Combine sour cream mixture with beans. Add Swiss cheese and turn into casserole. Top with corn flakes. Dot with butter. Bake at 350° for 20 to 30 minutes.
Melt butter and drain sweet potatoes. Mix all ingredients, except coconut. Blend well. Place in 1-quart casserole and bake at 400° for 35 minutes. Add coconut to top of casserole, return to oven to brown.
In top of double boiler over hot (not boiling) water, melt chocolate and margarine. Add condensed milk, vanilla and salt. Cook, stirring constantly, about 5 minutes or until sauce is slightly thickened. Serve warm over ice cream. Makes 1 1/3 cups sauce.
Combine ingredients and pour over pretzels. Stir to coat. Pour into a 15 x 10 baking pan. Bake at 200° for 1 hour, stirring every 15 minutes.
Beat eggs with salt. Add sugar; beat well. Add flour with baking powder. Add milk with Crisco; add vanilla or lemon. Bake at 350° for 40 to 45 minutes.
Wash beans, removing any loose skins or shriveled beans. Put beans in a large pot. Add water, cumin and garlic. Cook over low heat for 1 1/2 hours. Add bacon fat, salt and onion and continue cooking until beans are tender, approximately 1 1/2 hours.
Rinse cabbage; boil whole in salted water for 5 minutes. Drain well; mix together remaining ingredients except oil and water. Spread leaves gently; insert some stuffing and wrap until all is used. Place in baking dish and cover with oil, add water to 1/2 inch. Bake for 25 minutes at 350° or until cabbage is tender. Add hot water to pan if dry. Makes 4 servings.
Melt fat in skillet and brown hamburger in it. Add garlic, salt, pepper, sugar and tomato sauce. Cover and cook slowly 15 to 20 minutes. Cook noodles and drain well. Chop scallions or onions and mix with the softened cream cheese and sour cream. Put layer of 1/3 of noodles in bottom of large casserole dish. Spread 1/3 of onion mixture over first layer. Cover these with 1/3 of meat sauce. Repeat twice more. Sprinkle with grated cheese. Bake 20 to 30 minutes at 350°. Serves 8.
Whip sugar and eggs until creamy. Add squash, margarine, vanilla, nutmeg, salt and milk. Mix flour and 1 teaspoon sugar and sprinkle over crust before filling. Cook at 350° for 40 minutes or until golden brown.
Cream butter, sugar, vanilla and eggs together first. Add rest of ingredients. Bake 30 minutes at 350°.
Put brown sugar and cinnamon in a brown lunch bag. Cut each biscuit into 4 sections and drop into lunch bag.	Shake until the biscuit sections are coated. Drop into a greased Bundt pan. Continue until all	biscuits are done. Sprinkle remaining sugar mixture on top and add the other 3/4 cup brown sugar.
Preheat oven to 375°. Mix the flour and sugar in a bowl; add the peaches and syrup; stir. Melt the margarine; pour into a baking dish. Pour the cobbler mixture into the middle of the baking dish so the margarine surrounds the sides of the dish. Bake at 375° for 40 to 45 minutes, checking often for desired browning.
In a large saucepan, stir flour into sugar. Beat in eggs, milk and raisins and cook, stirring constantly, until thickened. Stir in vanilla and rice. Pour into greased baking dish; sprinkle with nutmeg. Bake at 350° for 30 to 40 minutes.
Bring sugar and margarine to a boil. Remove from heat. Stir in chocolate chips. Beat until cool and ready to spread.
Simmer beans 2 minutes. Cook chicken and drain. Put all ingredients in crock pot and simmer until tender.
Cream butter and sugar well. Add yolks of eggs and beat well. Add dry and then liquid ingredients, small amounts at a time. Then add nuts and raisins and last fold in stiffly beaten egg whites. Bake 1 hour at 375°. Sprinkle 10x sugar on top after baking.
Brown in skillet the ground beef, onion and chili powder. Add the next 6 ingredients in a large pan and bring to a boil on low heat, stirring often. When it has come to a boil, add the ground beef and mix well. In a large dish, put a layer of tortillas and pour some of mixture on them. Continue these layers until all of both are used. Bake at 400° for 20 minutes.
Preheat oven to 450°. Generously grease 9-inch square pan with oil. Heat in oven while mixing batter. Beat eggs, buttermilk and soda. Add cornmeal; beat well. Add salt. Pour into hot pan. Bake 20 to 25 minutes.
Melt butter in baking dish; mix flour, milk and sugar. Pour into baking dish. Add fruit; bake until crust is brown at 350°.
Drain beans and add equal amount of water. In a heavy saucepan, simmer beans with meat and onion for 30 minutes.
Cream the shortening and sugar; add egg, vanilla and milk. Beat until smooth. Sift together the flour, salt, baking powder and cocoa. Stir into creamed mixture. Drop by teaspoonfuls on greased cookie sheet. Bake in a 350° oven for 8 to 9 minutes. Remove from oven and place a large marshmallow on top of each cookie. Return to oven for 2 to 3 minutes. Remove from oven and press marshmallow down to cover cookie. Cool. Frost with Chocolate Frosting.
Beat cream cheese and sugar together with mixer until fluffy. Fold in remaining ingredients gently. Mix well and freeze until serving time.
Chop eggs with blending fork or grate on medium grater until pulverized. Add enough mayonnaise to make of spreading consistency. Season with spices and bacon to taste. Keep refrigerated.
Combine flour, salt and pepper. Coat meat with the mixture. Brown slowly on both sides in hot fat. Spoon off excess fat.
Preheat oven to 325°. In a large bowl, beat together butter and sugar with electric mixer until light and creamy, about 3 minutes. Beat in the vanilla and eggs until smooth.
Cut round steak into cubes. Mix flour and paprika until flour mixture is well coated. Heat oil in pan. Add chopped onion and meat; stir until meat is brown. If it doesn't look red enough, add more paprika to this mixture. Add beef consomme and 1 can water; let simmer until meat is tender over low heat. Cook noodles according to directions. When noodles are drained, add sour cream to meat mixture and stir well. Pour meat mixture over noodles and serve.
Cut pound cake into 1/2-inch cubes. Arrange in 2-quart dessert bowl. Prepare pudding mix according to package. Pour over pound cake. Spoon pie filling over pudding and spread whipped topping over pie filling. Chill. Sprinkle over toasted almonds. Serves 10.
Melt caramels, milk and oleo. (I use microwave.) Mix cake as directed on package. Pour half of cake batter into greased 9 x 13-inch pan. Bake 20 minutes at 350°.
Prepare Dream Whip according to instructions. Set in refrigerator. Separate eggs; put yolks in separate medium bowl. Stir; add milk. Stir in lemon juice little at a time. Fold in Dream Whip. (Fold in Nilla wafer prepared crust.) Whip egg whites; add 5 to 6 tablespoons sugar. Spread on pie. Bake at 400° until brown.
Brown pork chops in oil on both sides until golden brown in a large skillet. Pour off fat. Sprinkle chops with salt and pepper. Add broth and thyme; reduce heat to low. Cover and simmer for 50 minutes, spooning pan liquid over chops occasionally. Add apples. Cover and cook 5 to 10 minutes longer or until done. Garnish with parsley, if desired. Yields 4 to 6 servings.
Saute onions in butter for 5 minutes. Add rice and herbs. Cook until rice begins to brown. Add chicken bouillon, cover saucepan and simmer until rice is tender and liquid is absorbed. Salt to taste. Serves 6.
Heat oven to 400°. Mix thoroughly all ingredients, except cheese. Place 1 cup mixture in each of 5 or 6 baking shells or individual casseroles. Place shells on baking sheet. Bake for 15 minutes; remove from oven. Top shells with cheese and bake 2 or 3 minutes longer. Makes 5 or 6 servings.
Brown chops, arrange in baking dish and salt. Sprinkle onions on top, potatoes and salt. Pour sour cream over all. Cover. Bake 1 hour in moderate oven until tender.