HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease an 8-inch pan. In a small bowl, mix the first 3 ingredients. Stir in butter until well combined. Reserve 1/3 cup crumbs. Pat remaining ingredients gently into pan. Bake for 12 to 15 minutes.
Melt oleo. Add sugar and beat well. Add eggs. Sift flour, soda and baking powder. Add to above mixture. Stir in chopped nuts, oatmeal, coconut and dates. Drop by teaspoons on cookie sheet. Bake at 350° for 10 to 12 minutes. Yield: 8 dozen cookies.
In a medium sauce pan, combine sugar, milk, butter, and cocoa; bring to a boil and cook for one and one half minutes. Remove from heat; stir in peanut butter, oats and vanilla.	Drop by teaspoonfuls onto wax paper; let cool until hardened.
Mix sugar, Crisco and salt with boiling water. Cool until lukewarm. Dissolve yeast in lukewarm water and add to cooled mixture. Add eggs, beat in 6 cups flour. Stir in remaining flour by hand. Let rise until double, punch down. Roll out dough on floured surface, cut and fold over. Place on ungreased cookie sheet, brush with melted butter and let rise. Bake at 400° to 425° about 10 to 15 minutes. May be baked until half done, then frozen. Makes about 7 dozen.
Pat crescent rolls in jelly roll pan and bake according to directions on package. Mix cream cheese, Miracle Whip and Hidden Valley dry salad dressing. Spread on cool crust. Distribute vegetables on top of cream cheese mixture. Cut in small pieces and serve.
In 10-inch skillet brown chicken about 15 minutes. Drain all but 2 tablespoons oil and remove chicken. Add rice, onion and seasonings and cook until rice is browned. Add mushrooms, carrots and water. Put chicken on top. Season chicken with salt, pepper and paprika. Cover. Simmer 45 minutes to 1 hour.
Mix together first 5 ingredients in large bowl. Make hollow in middle and add the buttermilk. Knead lightly on floured surface. Make into a flat round with an X on top. Bake 45 minutes at 350°. Excellent breakfast bread.
Combine pickles, onion, green peppers and whole garlic cloves. Add salt and cover with cracked ice. Mix thoroughly. Let stand for 3 hours; drain well. Remove garlic.
Dissolve jello in 1 cup water. Mix all ingredients, except 7-Up, in gallon of water. Freeze. Six hours later, chop up mix and refreeze. It will make a slushy mix. Pour in punch bowl with 7-Up. Also works well using lemon and lime instead of raspberry and strawberry.
Beat eggs on high speed until fluffy lemon color (5 minutes). Beat in sugar, pumpkin and lemon juice. Set aside. In separate bowl combine flour, ginger, salt, cinnamon, baking powder and nutmeg. Add to egg mixture. Grease and flour large cookie sheet. Pour batter on cookie sheet (batter will be thin). Bake for 15 minutes at 375°. Turn out on towel, sprinkled with powdered sugar and roll using towel's long edges. Cool. Prepare filling.
Brown sausage; crumble and drain. Saute celery, pepper and onion in sausage grease. Bring 3 1/2 cups water to boil; put in rice, soup mix and bouillon. Cook until rice is done. Combine all ingredients; place in casserole dish and bake 20 minutes at 350°.
Soak beef for 30 minutes in mixture of shoyu, sugar, garlic, ginger and ajinomoto. Peel hard-cooked eggs and wrap meat around each egg. Tie with piece of string or thread. Place wrapped eggs into saucepan with leftover shoyu mixture and simmer 20 minutes. Cool, slice and serve.
Sift flour with baking soda; set aside. In large bowl, with portable electric mixer at medium speed or wooden spoon, combine butter with remaining ingredients; beat until smooth and fluffy. With wooden spoon, stir in flour mixture until well combined. Refrigerate, covered, at least 1 hour. Preheat oven to 375°. Lightly grease cookie sheets. Form dough into 1 1/4-inch balls. Place 3 inches apart on prepared cookie sheets. Flatten with fork, dipped in flour, making a crisscross pattern. Bake 10 to 12 minutes or until lightly browned. Remove to wire rack; cool.
Sift flour before measuring; then resift with baking powder and salt. Cream shortening and add sugar gradually, beating until mixture is fluffy. Add slightly beaten egg and continue to beat. Add orange juice and rind. Combine with flour mixture, stirring only enough to moisten the batter. Do not beat. Pour batter into a greased loaf pan. Bake 1 hour at 350°. Yield: 1 loaf.
Mix and beat well the sugar, eggs, oil and vanilla. Then mix and sift flour, cinnamon, baking soda and salt. Mix and add raw apples (chipped), raisins, chopped nuts and coconut. Bake 1 1/2 hours or until done at 350°.
Place chicken in a Pyrex dish. Cover with tortilla chips, thick layers. Mix soup. Rinse can out with 1/2 can water; mix with soup. Bring to a boil. Add 1 can Ro-Tel tomatoes. Add 1 1/2 cups Velveeta cheese. Pour over mixture. Bake at 375° until bubbly.
Place egg whites, Karo syrup, sugar and salt in top half of double boiler. Beat to mix, then place over boiling water. Continue beating 5 to 7 minutes until stiff peaks. Remove from fire; add vanilla. Beat 1 minute more. Good on chocolate or white cake with 1 package frozen coconut (thawed).
Beat egg whites until stiff, gradually adding sugar. Add vanilla; remove beaters. Fold in chocolate chips. Drop by teaspoonfuls onto parchment paper. Bake at 250° for 25 minutes or until dry.
Mix the first 8 ingredients together and moisten with a mixture of the milk and broth. Mix until plenty moist but not sloppy. Can cook in a 13 x 9-inch pan and/or to stuff turkey. Cook at 350° until done (browned around the sides).
Drain pickles; discard liquid. Cut pickles into slices or strips. Place a layer of the pickles back into the empty jar. Sprinkle layer of the sugar and a few of the cloves over pickles. Continue this method until all ingredients are used, beginning with pickles, sugar and then cloves.
Cut shortening into flour which has been sifted with salt. Add water to flour, beat egg and work into mixture. Knead lightly and roll on floured board. Cut into 1-inch squares and drop into boiling chicken broth.
Heat bacon drippings in a large stockpot. Add onion. Saute until tender. Reduce heat to medium. Add flour gradually, stirring constantly until golden brown. Stir in chicken broth and half-and-half.
In a 2-quart saucepan, combine ground peanuts and milk. Cook and stir over medium-low heat until the mixture forms a ball around the spoon and pulls away from sides of pan, about 5 minutes. Cool; chill slightly (30 minutes). Form mixture into 1-inch balls and roll in powdered sugar. Makes about 6 dozen.
Melt chips and butter over low heat; remove from heat. Blend in egg. Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls or squares. Roll in coconut. Chill. Makes about 48.
Simmer squash to tender; drain. Sprinkle with salt and pepper. Combine egg yolks and sour cream. Whip egg whites. Place 1/2 of egg mixture, 1/2 of cheese and all of bacon in pan. Repeat layers. Melt butter; stir in crumbs. Sprinkle over top. Bake at 350° for 30 minutes.
Dissolve yeast in 1/2 cup warm water in a very large bowl. Dissolve sugar and salt in 1 cup warm water. Add to yeast mixture and mix well. Add shortening. Add flour and mix well. Stir 5 times, 10 minutes apart.
Saute green and regular onions lightly in butter. Stir in potatoes, broth and seasonings. Cover and simmer gently for 45 minutes. Put in blender and blend to cool. Stir in milk. Serve hot or cold in demi cups.
Stew chicken. Remove meat and cut in chunks. Return to kettle and add soup, tomatoes, onion, lima beans, potatoes and seasonings. Cook until vegetables are tender. Add corn and butter. Cook 5 minutes. Serves 8 or more.
Cook macaroni in boiling water until tender. Drain. Cool quickly and rinse and drain thoroughly. Combine macaroni with sour cream, green onion and salt. Toss lightly. Chill in refrigerator and serve cold. Or, if desired, heat in saucepan and serve hot. Makes 6 to 8 servings.
Combine all ingredients. Freeze until like mush. Take out and whip until light and fluffy. Put back in freezer until firm. Enjoy!
Combine flour, brown sugar, oats and cinnamon; cut butter into mixture. Make it resemble coarse meal. Stir in pecans.
Just before serving, combine bacon, tomatoes, onions and pepper. Add okra. Mix together the oil, sugar and vinegar. Pour over salad.
Heat oven to 350. Spray shallow 2 qt. casserole with nonstick cooking spray. In a large bowl, combine first 3 ingredients and mix well. Add potatoes, ham, and peas; stir gently to mix. Spoon into sprayed casserole and cover. Bake covered at 350 for 30 minutes. Uncover casserole and sprinkle French fried onions over the top. Bake uncovered for an additional 25 to 30 minutes or until bubbly and thoroughly heated.
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain potatoes and mash. Add milk, yogurt, garlic and salt. Beat at medium speed of an electric mixer until mixture is smooth. Stir in chives. Yield: 8 servings (fat 0.1 g per 1/2 cup serving).
Preheat oven to 375°. Coat large cookie sheet with nonstick cooking spray.
Brown ground beef or turkey; drain. Add spaghetti sauce, water and mushrooms. Blend cottage cheese, egg and oregano in a small bowl. Place a thin layer of meat sauce in the bottom of a 9 x 13-inch dish. Add 4 noodles, uncooked, half cheese mixture, half Mozzarella and Parmesan, a little meat sauce and more noodles. Repeat layers, ending with meat sauce. Cover with plastic wrap and vent. Cook on High for 15 minutes and Medium for 30 minutes.
Marinate doves for at least 1 hour, covered in Italian dressing. When ready to grill, wrap each bird with bacon secured with toothpicks. Grill 10 minutes on each side.
Toss shredded cabbage and well-drained fruit cocktail together lightly. Add cottage cheese; mix and add lemon juice and salt. Chill and serve on bed of lettuce.
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer 5 minutes. Remove and discard spices; serve hot. Yields 2 quarts.
Mix pudding mix as directed on package. Drain fruit cocktail and fold into pudding. Pour into crust and chill.
Cook pudding as package directs with the 2 cups milk; cool. Stir in box cake mix until all is moist. Pour in prepared pan. Add 1/2 bag chips, sprinkled on top. Bake at 350° for 25 to 30 minutes. Very rich; goes a long way.
Place in a 9 x 13-inch pan in order. Refrigerate 8 to 12 hours.
Place chicken, skin side down, in a single layer in a buttered shallow baking pan; top with onion slices. Mix remaining ingredients in a small saucepan; heat to boiling and pour over chicken. Bake in hot oven (400°) for 30 minutes. Turn chicken, skin side up; baste with sauce once or twice. Cook 30 minutes longer, or until tender and richly glazed.
Mix all ingredients and put in casserole dish. Cover and cook for one hour and 10	minutes at 350°. Stir halfway through baking.
Mix all ingredients together in a bowl. Form into balls about large walnuts size. Bake on a cookie sheet 12 to 15 minutes at 450°. Cool on paper towels. Spear each ball with a double pointed toothpick to have for finger food.
Mix salad dressing, lemon juice, instant bouillon and pepper. Place them in a small bowl and stir gently to mix. Arrange the chicken parts in a single layer in a large baking pan. Spoon the mixture over each piece of chicken. Bake at 350° for 1 hour. Yields 4 servings.
Grease a 13 x 9-inch pan. In a medium pan, combine 1/4 cup brown sugar, dates and water. Bring to a boil. Reduce heat and simmer 5 minutes or until thick. Remove from heat. Stir in vanilla. Spoon flour into cup, level off. In a large bowl, combine flour, oats, 1 cup brown sugar, nuts and salt. Use fork and blend in butter until mixture is coarse crumbs. Reserve 2 cups of crumb mixture for topping. Press crumb mixture firmly in bottom of greased pan. Spread evenly with date mixture. Sprinkle with remaining crumbs. Pat lightly. Bake at 350° until golden brown.
Cook bacon; add onions and cook. Add eggs and cook. Add rice, soy sauce and pepper. Simmer 15 to 20 minutes.
Boil sausages and drain. Add other ingredients and bring to boil. Refrigerate overnight before serving.
Arrange alternate layers bread cubes, shrimp and cheese in 1 1/2-quart baking dish or casserole. Beat eggs with milk; add remaining ingredients. Pour egg mixture over ingredients in casserole; set casserole in shallow pan of hot water. Bake at 325° for 1 hour and 20 minutes. Yield: 6 to 8 servings.
Season chicken with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat. Working in batches, add chicken and brown on all sides, about 5 minutes per batch. Transfer chicken to plate. Pour off all but 2 tablespoons fat from Dutch oven. Add salt pork; saute until golden, about 6 minutes. Add tomatoes with their juices, broth, wine, thyme, garlic and bay leaves and bring to boil. Return chicken to oven. Cover and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to large bowl. Add olives to Dutch oven and boil until mixture is reduced to 3 cups, about 25 minutes. Mix in basil. Return chicken to Dutch oven and stir until heated through, about 3 minutes. Transfer chicken to shallow serving bowl. Spoon sauce over and serve!
Mix in skillet: sugar, flour, salt, cocoa, and milk. Stir constantly on medium/ high heat until the consistency of chocolate pudding. Will scorch easily. Remove from heat and add margarine and vanilla.
Wrap bacon around water chestnuts; stick with toothpick. Bake 1 hour at 250°; drain fat. Mix brown sugar and catsup. Heat 45 seconds in microwave. Spoon over bacon/water chestnuts. Bake another hour at 250°. Serve hot or cold.
Food process all ingredients, chopping onion first on slow to medium speed. Tabasco sauce can be adjusted to taste. Cover; refrigerate for at least 1 hour. Serve with chips or crudites.
Brown the beef in large skillet, then drain. Stir in the soup mix, water, tomato sauce, corn and macaroni. Bring to a boil, then cover and simmer for about 18 minutes or until the macaroni is tender, stirring occasionally. Top with cheese.
Heat butter in a large skillet; gently fry garlic, onions and ginger until soft and golden, stirring occasionally. Add curry powder and chili and stir for about a minute. Add salt, tomatoes and cilantro and cook to a pulp, stirring with a wooden spoon. Add chicken. Stir well to coat chicken with spice mixture. Cover and simmer on low heat for 45 minutes, stirring occasionally. Add Garam Masala and yogurt and simmer, uncovered, for 5 minutes. Stir in ground cashews (use coffee grinder, blender or food processor to grind) and heat through. Sprinkle extra chopped cilantro on top for color. Serve with rice. Serves 4.
Grease inside of heavy brown paper bag. Combine first 12 ingredients. Dip chicken in sauce. Place in bag. Pour any remaining sauce over chicken. Fold end of bag in double fold. Place bag in roaster. Bake for 15 minutes at 500°. Reduce temperature to 350°. Cook for 1 hour and 15 minutes. Do not open bag until cooking time is completed.
Mix eggs, sugar and oil. Sift flour, cinnamon and nutmeg and combine to mixture. Add vanilla, apples, raisins and nuts. Pour into a greased 9 x 13-inch baking dish. Bake at 350° for 40 or 45 minutes.
In blender, combine water, coffee and chocolate chips. Cover and blend until smooth, about 1 minute. Add sugar and salt. Add eggs, one at a time. Blend each egg in before adding the next. Pour into serving dishes. Refrigerate until served. Serve with whipped cream and chocolate curls, if desired.
Mix Cool Whip and Eagle Brand milk; refrigerate for one hour. Add rest of ingredients, mix well and refrigerate. Makes a big bowl.
Mix ingredients together. Drop by spoonfuls on cookie sheet. Bake at 350° for 8 minutes.
Grease 15 x 10-inch pan. Beat butter, sugar and vanilla until creamy. Beat in eggs. Add four, baking soda and salt. Stir in chocolate chips. Spread in pan and bake at 375° for 20 to 25 minutes. Cool in pan before cutting.
Boil chicken for 30 to 45 minutes. Cook broccoli as directed on box. Put cooked broccoli on bottom of 9 x 12-inch pan. Break chicken up into bite sizes and put on top of broccoli. In another bowl, mix Miracle Whip, soup, lemon juice and curry powder. Pour mixture over chicken and distribute evenly. Shred cheese and cover mixture. Add bread crumbs, if desired. Bake 20 to 30 minutes at 350°.
Rinse kraut in cold water. Chop celery, onions and pepper. Mix all well. Will keep in refrigerator up to 1 week.
Brown sausage; drain well. Cut cream cheese into cubes. Mix with warm sausage. Stuff mushroom caps full (won't run over). Bake at 325° about 20 minutes. There will be moisture in the pan so use jelly roll pan to bake. Serve immediately. These are always gone before the party ends!
Mix ingredients. Grease 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Let set for 2 to 3 minutes. Cut through with sharp knife. Makes approximately 60 pieces. Can also freeze and reheat.
Pour 3/4 cup of salt over cucumbers. Cover with ice and mix well. Set for 3 hours. Place something heavy over top so cucumbers will lower into cold ice and water as it melts. Drain and wash cucumbers. Mix sugar, vinegar, etc., and bring almost to boil. Put in jars and seal.
Lightly coat the blueberries with the 2 teaspoons flour (you can shake the flour and berries together in paper bag). In a large bowl, mix together 1 3/4 cups flour, baking powder, nutmeg and cinnamon. In a small bowl, beat the eggs or egg substitute lightly. Add oil, orange juice and grated rind. Add the liquid to dry mixture; stir a few times gently. Before the 2 mixtures are fully combined, add berries and lemon rind. Spoon into muffin cups coated with nonstick vegetable spray, filling each cup about 2/3 full. Bake at 400° for 20 to 25 minutes.
In large bowl combine broccoli, cauliflower, bacon, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss.
Cover chicken with water. Cook until done. Add oleo while chicken is boiling. Remove chicken; let cool. Tear into small pieces. Cook spaghetti or noodles in broth. Cook until broth is just about gone. Add chicken, Ro-Tel and 1 to 1 1/2 pounds of cheese. Salt and pepper to taste. Put into casserole dish and bake for 20 minutes at 350°.
Cream the Wesson oil, sugar, eggs and vanilla together. Sift flour with soda, salt, cinnamon, nutmeg and allspice. Add to the creamed mixture. Pour in buttermilk and mix well. Add the cut up prunes and chopped nuts. Pour into greased and floured tube pan. Let bake for 1 hour at 325°.
Mix cream and sugar in a heavy pan. In blender, mix milk, Quik, flour, salt and egg yolks. Blend. Add to pan and bring to a boil over medium heat, stirring constantly. Boil 4 minutes. Add oleo and vanilla. Cool. Pour into baked pie shell and top with whipped egg whites, sweetened with 6 tablespoons sugar. Brown.
Mix sweet potatoes, white sugar, vanilla, eggs, 1/2 cup butter and milk until smooth. Pour into buttered casserole dish. Crumble together flour, 1/2 cup butter, brown sugar and pecans; sprinkle on top of potato mixture. Bake at 350° for 30 minutes.
Saute onion, pepper and seasonings in butter in large pot. Stir in soup, milk, cream cheese and corn. Bring to boil, stirring occasionally. Cover; reduce heat to low. Cook 5 to 7 minutes. Makes 16 servings. Works well to halve the recipe. May add fresh shrimp if desired. Excellent soup!
Combine the flour with the drained pineapple juice, also sugar, salt and egg. Bring to a boil. After mixture has thickened, add cubed cheese and combine with marshmallows and stir into juice mixture. Add nuts and pineapple bits.
Add chicken to 12-quart pot filled with water. Boil chicken for 2 minutes. Lower heat to simmer and skim off foam from chicken. Add other ingredients. Simmer several hours until broth becomes dark and vegetables are tender. Drain broth from chicken and vegetables. Carrots and chicken can be cut into small pieces and put back in broth. To remove fat from broth, refrigerate 1/2 hour. Skim off fat from top. When ready to serve, cook noodles and add to broth or make Tortellini Escarole (recipe follows).
Cream first 6 ingredients thoroughly. Add dry ingredients and stir well. Make 1-inch balls. Press crisscross with a fork. Bake at 375° for 10 to 12 minutes.
Beat eggs until light and lemon colored. Gradually beat in sugars and melted butter. Beat until fluffy. Beat in vanilla, flour and salt. Stir in cream and mix well. Line pie pan with pastry, crimping edges decoratively. Pour filling into pie shell. Bake at 400° for ten minutes. Reduce oven temperature to 300°. Bake 25 to 30 minutes longer, until filling is set.
Combine first 5 ingredients. Chill. Stir before serving. Float paper thin lemon slices atop. Makes 5 (4 ounce) servings.
Layer vegetables in glass bowl. Sprinkle with cheese, if desired. Pour dressing over and let set until ready to serve.
Mix together cream cheese, powdered sugar and margarine. Set aside. Mix together pudding and milk. Add whipped topping to pudding. Add this mixture to cream cheese mixture. Layer with crushed cookies and add gummy worms. Serve after chilling 2 hours.
Cut tops from tomatoes. Large tomatoes can be halved. Remove pulp, leaving shells intact. Sprinkle inside with salt and pepper.
Sift flour, baking powder and salt. Beat margarine and sugar in bowl until light and creamy. Add eggs, one at a time; beat until fluffy. Add flour and milk. Beat well. Fold in blueberries. Bake in loaf pan at 350° for 1 hour. Sprinkle mixture of sugar, cinnamon and nutmeg on top before baking.
In large saucepan, pour oil. Add cut up onions and brown chicken in onions and oil for approximately 10 to 15 minutes. Add both cans of tomatoes along with a 1/2 can of water to each. Add whole can of peas. Add salt and pepper to taste, approximately 1 tablespoon of garlic powder and 2 or 3 dashes of oregano. Cook for approximately 1 hour. Serve over your favorite pasta.
Stir together melted butter and sugar. Resift flour with salt and cinnamon and nutmeg and add butter and sugar mixture. Add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly, but lightly. Add raisins and nuts, stirring until mixed. Put in buttered, steam-type, covered mold and steam for 2 1/2 hours or until firm. Spoon Brandy Whipped Cream Sauce over pudding. Recipe is elsewhere.
Mix together and bake in Bundt pan at 350° for 45 minutes to 1 hour.
Soak wild rice overnight. Mix all together. Bake, covered, 1 1/2 hours at 350°. Add more water if needed. Top with slivered almonds.
Mix together the shortening, 1 1/2 cups sugar and eggs. Sift the flour, cream of tartar, baking soda and salt and stir in. Chill dough several hours. Roll into balls the size of small walnuts. Roll balls in a mixture of the 2 tablespoons sugar and cinnamon. Place 2-inches apart on ungreased baking sheet. Bake at 375° to 400° until lightly browned but still soft. (They will puff up and then flatten with crinkled top.)
Pour milk into 4 different cups. Color the milk with food colorings. Using a clean paintbrush, paint a piece of white bread. Toast the bread lightly in the toaster. Kids like to make this!
Shred cabbage. Dice apples. Grate carrots. Slice onion. Combine and moisten with mayonnaise. Add sugar and sour cream. Mix thoroughly.
Sift dry ingredients together. Cut in shortening and mix well. Add buttermilk and dissolved yeast. Work together until all flour is moistened. Refrigerate. When ready to use, take out as much dough as needed. Roll out dough. Cut as you would biscuits. Bake at 425° for 10 to 12 minutes. Dough keeps several days.
Mix together flour and sugar. Add water, margarine and vanilla. Pour mixture into casserole dish. Put peaches on top. Bake at 350° for 30 to 40 minutes.
Combine molasses, sugar, lemon juice, cinnamon, nutmeg and 1/3 cup water. Core apples, peel 1/3 way down.
Simmer onion in melted oleo. Combine all ingredients in buttered dish. Bake at 350° for 35 minutes.
Mix shortening, sugar	and egg. Add	flour, soda and salt. Add vanilla. Mix well. Shape into rolls and wrap in waxed paper or foil and store in refrigerator until ready to bake at 350° until lightly browned. These may be frozen and thawed slightly and sliced and baked.