HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the shortening and sugar together. Add pumpkin and vanilla; mix well. Sift the next 6 ingredients together and add to batter. Mix together well. Add raisins. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 15 minutes. Makes 9 dozen small cookies.
Cook all except vanilla and nuts to soft boil stage. Beat until thick. Add vanilla and nuts, beating until thick. Pour into greased dish (9 x 13-inch). Cut into squares.
Dissolve yeast in 1/4 cup warm water; set aside. In a large bowl, mix 1/2 cup sugar, 1 cup warm water, the oil, eggs and salt. Add yeast mixture. Add 4 cups flour; mix with spoon. Let stand overnight on counter.
Combine crumbs, powdered sugar and butter. Place 1/2 of mixture in 9 x 13-inch pan. Mix cheese (room temperature), sugar and vanilla. Dissolve jello in boiling water and add to cheese mixture immediately. Stir with fork until combined. Beat chilled evaporated milk until fluffy. Fold into jello-cheese mixture. Pour into crumb lined pan, add remaining crumbs to top and refrigerate overnight.
Place ground beef in a 1-quart casserole. Add onion, salt, garlic, parsley, basil and oregano. Microwave on High (100%) for 3 to 4 minutes or until meat is no longer pink. Stir halfway through cooking time. Drain off excess grease.
Drain all cans of beans. Place in large bowl. Add green pepper, celery, pimiento and green onion. Set aside. Bring remaining ingredients to a boil in heavy saucepan. Boil 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight. Makes 12 to 16 servings.
Sift dry ingredients. Add caraway seed and raisins. Beat eggs; add milk to them. Mix with dry ingredients. Grease and flour 2 small round pans or 1 large round pan. Bake at 350° for 45 minutes; turn oven to 325° and bake for 15 minutes.
Beat egg and sugar together until very smooth. Mix together flour, baking powder and salt; stir into egg mixture. Stir in walnuts, apple and vanilla. Turn into greased and floured 1-quart baking dish and bake at 350° for 30 to 35 minutes. Makes four servings. Good with ice cream or whipped cream.
Mix caramels and 1/3 cup milk. Melt over low heat. Mix cake, 1/3 cup milk, 1 1/2 sticks Parkay and pecans. In a lightly greased 9 x 13-inch pan, place 1/2 of cake mixture. Bake 6 minutes at 350°. Remove from oven. Place chocolate chips on top, then pour the melted caramel on. Add remaining cake mixture. Bake 16 minutes. Remove and cool before cutting.
Dissolve jello in hot water. Add mayonnaise and lemon juice. Beat with a wire whisk until blended. Chill until slightly thickened. Fold in undrained pineapple, apples, celery and nuts. Chill until firm. Use a 6 cup mold.
Prepare the cabbage by coring it, then pour boiling water into it. Carefully remove leaves, using the tough outside and any broken pieces to line the pot. Bake at 350° for one hour. You may pour tomato juice over the leaves before baking.
Wash greens thoroughly. Strip leaves from stems. Put greens in a pot and add water, salt pork and salt. Cover tightly, bring to a boil, reduce heat and simmer until tender. The longer they cook - the better they taste.
Put beef, chicken and pork in a pot covered with water. Cook at slow boil until meat slides off bone. Take meat up. Save broth and remove the bones. Run through a meat chopper or cut up in fine pieces. Add 2 cups of water (hot) to broth and bring to a slow boil. Add potatoes, cabbage and onion. Cook 20 minutes. Stirring with a wooden fork, add corn, ketchup and tomatoes and cook for 10 minutes. Add 2 teaspoons salt; add meat slowly, stirring. Add pepper, vinegar and remaining salt. Cook 10 minutes longer. Add butter and milk last and pour milk slowly.
Mix eggs, milk and salt. Dip bread in egg mixture. Fry in butter, 2 to 3 minutes per side. Serve with syrup, jelly, honey or sugar.
Brown lamb shank in oven for 1 hour at 325°. Remove meat from bone. In large pot, place beef broth, shank bone and all other ingredients. Bring to a boil and simmer for 30 minutes. Meanwhile, cut up the meat removed from the shank into small pieces, removing fat and grizzle. Add meat to the soup at end of simmer time, first removing the shank bone. A small piece of toast may be put in bottom of each soup bowl, topped with 1/2 teaspoon grated Gruyere cheese. This adds additional flavor. Serves 4 to 6.
Line a 9 to 10-inch spring-form pan, bottom and sides, with split ladyfingers (round side to outside). Whip the Pet evaporated milk in bowl 1 and set aside. In bowl 2, mix together: lemon jello, boiling water, sugar, and the grated zest and lemon juice of the 3 lemons. In small bowl or measuring cup mix unflavored gelatine with 1/4 cup cold water until dissolved. Mix into bowl 2. Fold bowl 2 into bowl 1 and pour into prepared pan. Whip the whipping cream and top cake. Garnish with grated lemon zest. Chill at least 6 hours.
Combine first 6 ingredients and shape into balls. Brown in 2 tablespoons oil. Place in casserole. Dissolve bouillon in water. Add soup, Worcestershire sauce and sour cream. Bake covered 45 minutes at 350°. Serve topped with Chinese noodles.
Mix the ingredients all together and put in cold oven. Set oven at 325° and bake for 1 1/2 hours.
Place jello and pineapple with juice in saucepan. Heat over low heat until jello is dissolved. Cool. Add buttermilk. Stir well and add Cool Whip and nuts.
Mix all ingredients. Chill overnight. Great served on lettuce leaves or in stuffed tomatoes.
Cook broccoli according to package, except not as long. Drain and place in buttered baking dish. Place stuffing mix on top of broccoli. Drain mushrooms and put on top of stuffing mix. Mix chicken soup with not quite one can of water (or use half water/half milk). Pour over top of stuffing. Sprinkle cheese over top. Bake at 350° for 25 to 30 minutes.
Mix sour cream and soup mix well. Put avocado through blender or mash with fork. Add avocado to sour cream and soup mix and stir well. Serve with veggie sticks or corn chips.
Mix bean dip, sour cream, mayonnaise and taco seasoning well. Spread this mixture into the bottom of a glass or Tupperware square dish. Layer green onions, tomatoes, olives and cheese. Serve with nacho chips.
In a skillet, saute onion and garlic in hot oil until tender; stir in black beans, tomato sauce and oregano; heat through. Cook manicotti in boiling water 8 to 10 minutes. Drain; set aside.
If lobster tails are used, cut into thirds, right through shell. Cut pork into 1/2-inch cubes. In heavy skillet, heat oil with garlic; when browned, discard. Add pork to oil; cook until lightly browned. Add pimento and onion; cook until onion is soft. Add lobster; cook until shell begins to turn red. Add rice; stir to coat with oil.
In a small bowl, stir together the olive oil, lemon juice, oregano, garlic, salt, pepper, minced onion, celery seed and parsley.
Combine crushed cookies and melted margarine for crust. Press lightly into ungreased 13 x 9 x 2 pan.
Mix jello with hot water. Add cranberry sauce. Mix well. Stir in pineapple and nuts. Let congeal.
Combine butter, water, salt, cumin, syrup and pepper or Tabasco sauce in a saucepan and bring to a simmer. Toss mixture with one pound of pecan halves. Spread a single layer of coated pecans on a foil lined cookie sheet and bake at 250° for 1 hour, turning every 15 minutes. Bake an extra 15 minutes for crispier pecans.
Put first 6 ingredients in blender and blend. Pour over the remaining ingredients, mix and serve.
Use large oblong 12 x 7 1/2 x 2-inch baking dish. Grease pan; spread pineapple over the bottom. Spread blueberries next. Sprinkle half the sugar, then cake mix over sugar. Next sprinkle the pecans. Drizzle melted margarine. Sprinkle last half of sugar. Bake at 350° for 25 minutes. Pierce the top of crunch 4 to 5 times. Bake 15 minutes longer.
Cream mayonnaise and sugar. Add vanilla; blend alternately flour and coffee, blend until smooth. Pour into a buttered and floured 9 x 13-inch baking sheet. Top with pecans. Bake 40 minutes in 350° preheated oven.
Combine first 3 ingredients in a small mixing bowl; beat well. Add milk, corn and salt, stirring well. Melt butter in a 1 1/2-quart casserole; pour in corn mixture. Bake at 400° for 45 to 60 minutes or until firm and golden brown. Yields 4 servings.
Stir together until lumps and bumps are dissolved, then carefully pour into heart-shaped containers. Sprinkle abundantly with patience, understanding, tolerance, humor, caring, compassion, tenderness, and dependability. Warm gently and serve generously.
Mix all ingredients and chill several hours. Scoop a round hole in bread and slice the bread without cutting through the bottom. Put dip in center of bread. Break bread off and spread dip with cocktail knife.
Mix all ingredients, adding eggs last. Pour into unbaked pie shell. Bake for 5 minutes in 450° oven. Lower heat to 350° and bake 30 minutes. Cool and serve.
Mix the first 4 ingredients together, then add the rest. Cook on top of stove until it gets thick. Pour into baked pie shell.
Mix until it forms a ball. Roll out and put in pan. Makes only 1 crust.
Combine in saucepan tomatoes, tomato sauce, salt, oregano, onion, salt and pepper. Simmer mixture uncovered. Brown ground beef, drain fat and add to sauce. Simmer for 2 1/2 hours. Cook lasagna noodles. One-half teaspoon oil added to water prevents noodles from sticking. Drain. Mix cottage cheese with beaten egg. Grate Mozzarella cheese and Parmesan cheese. Layer items in 9 x 13-inch pan. Start with 1/4 of meat sauce. Add 1/2 of the noodles, then add 1/2 cottage cheese mixture, 1/3 of the Mozzarella cheese and 1/2 of the Parmesan cheese. Repeat layers, ending with meat sauce topped with Mozzarella cheese. Bake until bubbly, 30 to 35 minutes, covered. Remove from oven; let stand 15 minutes. Yield: 8 servings. Carbohydrate 31 g, protein 33 g, fat 20 g, calories 436. One serving = 4 meat low-fat exchange, 2 bread starch exchange, 2 fat exchange.
On bagel, put 1 teaspoon dressing. Spread. Sprinkle with bacon and onion. Put in pan. Broil until hot and bubbling. Serve hot.
Bring chicken, salsa, taco seasoning mix and water to boil in a large skillet; cover. Simmer 10 minutes. Return to boil. Stir in Minute rice. Sprinkle with cheese (and olives, if desired); cover. Cook on low heat 5 minutes. Serves 4.
Mix Jell-O, hot water and 1/2 cup sugar. Chill in refrigerator until partially congealed. Mix 1/4 cup sugar, vanilla, juice of 1 lemon and grated lemon rind (or 1/4 cup lemon juice) with 1 package cream cheese. Chill and whip evaporated milk. Add Jell-O mixture and beat. Add cream cheese mixture.
Saute all seasonings in butter. Add soup. Stir in flour. Cook 10 to 15 minutes. Add crawfish. Cook on low fire 10 minutes. Add parsley, cheese, milk and sprinkle Parmesan on top. Bake at 350° for 30 minutes. You may freeze and bake when ready to serve.
Beat eggs and sugar for considerable time, until it is very smooth. Mix flour, baking powder and salt and then stir into egg sugar mixture. Add apples, nuts and vanilla. Bake in buttered casserole in a 350° oven for 35 minutes. Serve with whipped cream or ice cream. (This sometimes falls, but does not hurt the pudding.)
Brown onion and ground beef and drain. Add corn, Ro-Tel and tomato sauce. Boil rice separately. Add rice to mixture. Cover with cheese and simmer until cheese has melted.
Melt butter in pan. Add sugar, milk and salt. Cook until it begins to boil. Time it for 10 minutes, stirring constantly. After 10 minutes, test a small amount in cold water; if it rolls into a ball, it is done. If it's not done, cook 1 more minute. Take off fire. Add vanilla morsels and marshmallow cream. Mix well, then add nuts. Mix well. Pour into a 9 x 13-inch pan that has been greased with butter.
Cream sugar and butter until fluffy; beat in eggs, 1 at a time. Add milk and vanilla wafers alternately. Fold in coconut and pecans. Spread batter in 13 x 9-inch pan. Bake for 1 hour at 300°. This cake freezes well.
Pound chicken breasts flat; top with cheese and ham slices. Cut these 2 1/2-inches smaller than chicken breasts. Fold in half and press edges together. Lightly coat with flour and dip into 2 beaten eggs with a pinch of salt. Coat with bread crumbs; press on firmly. Saute in butter or margarine until lightly browned, 3 to 4 minutes or until done.
Combine first 4 ingredients to make the amount of salad desired. Wash the juices from the can of Ranch Style beans; drain well and add to salad. Crunch Fritos and taco chips; mix with salad. Dress with Catalina dressing.
Mix and then spread mixture in a greased and floured 9 x 13-inch pan. Sprinkle remaining crumbs on top. Poke holes in batter about 2 inches apart. Put small dabs of margarine in holes. Bake at 350° for about 25 to 35 minutes.
Cut margarine into first 4 ingredients. Slice peaches and sprinkle with sugar and cinnamon and place in 9 x 9-inch buttered pan. Sprinkle flour mixture over peaches and pour over this cold water. Bake at 350° for 45 minutes.
Sift flour with baking powder and salt. Cut in shortening; add milk. Roll in oblong sheet 1/4-inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup sugar and cinnamon which has been mixed. Roll like a jelly roll. Cut in slices 1 1/2-inches thick. Place rolls, cut side down, in pan.
Mix all ingredients. Place in muffin tins or a loaf pan. Bake at 350° for 1 hour or less in muffin tins. Loaf pan may take longer.
Mix all ingredients together. Pour into casserole dish. Sprinkle Ritz crackers on top with butter pats. Bake at 350° until crackers brown.
Mix and sift flour, baking soda and spices. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in flour mixture, alternating with the apples and the 3 tablespoons of cider vinegar, mixed with the water to make 3/4 cup of the vinegar liquid. Stir in walnuts. Pour into greased 11 x 4 x 2-inch loaf pan and bake at 350° for 1 1/2 hours or until done. Cool. Makes one loaf.
Saute celery and onion in butter until tender. Add flour and mix well. Gradually add stock, stirring and cook slowly until medium thick. Season to taste and set aside to cool.
Cut kielbasa in 4-inch pieces and place in 9 x 13 x 2-inch pan. Put sauerkraut around meat. Put shredded cabbage on top. Add pepper to taste. Bake in 350° oven for 1 hour. Good with parsleyed potatoes. Serves 4.
Add enough flour to other ingredients to make a stiff dough (approximately 1 1/2 to 2 cups). Knead and roll into biscuits or crescents. Let rise until doubled in size. Bake at 375° to 400° until lightly browned. Butter tops.
Combine sugar and milk in large saucepan. Bring to boil. Stirring, cook for 5 minutes over medium heat until soft ball stage. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Pour into a 9 x 9-inch buttered pan and cool.
Cream sugar and butter till light and fluffy. Add eggs, one at a time, and beat well. Add sour cream. Combine flour, soda and salt; add to creamed mixture. Add vanilla; pour into greased and floured pan. Bake at 325° for 50-60 minutes or until cake test done. Cool in pan for 10 minutes. Yield: 24 servings.
Mix well with water until a paste. Add shrimp and pour into small patties into frying pan. Cook on medium heat until brown.
Cream the butter. Add sugar and cream until fluffy. Beat eggs with rotary beater. Add to butter and sugar mixture; mix well. Chop nuts and fruit. Mix with a portion of sifted flour. Sift remaining flour with baking soda together. Add butter and egg mixture. Add fruit, nuts and flavorings. Pour into a greased paper lined tube pan. Put in cold oven and bake at 250° for 3 hours for a large cake. Cool in pan on cake rack. Make 5 pounds when baked.
Mix thoroughly. Form ball. Cover with 1 tablespoon poppy seed, 1/2 cup snipped parsley and few pecans. Roll in all three.
Fry bacon and set aside; crumble. Saute onion in bacon grease. Add brown sugar and ketchup to skillet of onions and simmer for 15 minutes. Drain beans. Mix sugar mixture and beans together, then pour into a casserole dish. Put crumbled bacon on top. Bake at 300° for 2 to 2 1/2 hours or at 350° for 1 to 1 1/2 hours.
In small bowl, combine all ingredients. Serve at room temperature or chilled. Garnish with peanuts. Serve with wedges of fresh pears and apples for dipping. Makes 2 cups.
Press cookie dough into pizza pan and bake according to directions. Blend cream cheese, 1/2 cup sugar and vanilla; spread on top of cooled crust. Layer fresh or canned, drained fruit on top of this and cover with glaze.
In a resealable plastic bag, combine the first 6 ingredients. Pound chicken to 1/2-inch thickness and cut into 1 to 1 1/2-inch pieces (or use chicken tenderloins). Place a few chicken pieces into bag and shake to coat. Heat oil in skillet; cook chicken, turning often until browned and juices run clear, about 6 to 8 minutes.
Cream butter and sugar well. Add milk, then mashed bananas. Beat eggs separately. Add yolks then flour. Then fold in egg whites. Bake in loaf pan at 375° for 1 hour, then check for doneness.
Beat together egg yolks, water and flavoring, then add sugar and beat again. Sift together remaining ingredients. Add last 5 egg whites, beaten until very stiff. Bake at 350° or lower.
Brown hamburger. Add onion and cook until tender. Drain fat. Mix in soup and green beans. Pour into a baking casserole dish. Lay cheese over top. Pour Tater Tots over the cheese. Bake at 350° for 30 to 35 minutes.
Cook broccoli. I sometimes boil the chicken and cut up into small pieces. Sometimes I leave chicken uncooked and put on top of rice and broccoli in whole pieces. Put rice in bottom of 9 x 13-inch pan. Put cooked broccoli on top, then chicken. Mix soup with water and spices. Pour over mix. Cook at 350° until rice (and chicken) is done, 45 minutes to 1 hour.
Mix all four ingredients and cook until all the liquid evaporates, stirring constantly, about 30 minutes. Spread on cookie sheet and bake at 225° for 1 hour.
Preheat oven to 350°F (175°C). In a medium bowl, cream together shortening, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt and cinnamon. Fill the cookie press and form cookies on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet and cool on wire racks.
Cream butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Spread half of the batter in a greased and floured 13 x 9 x 2-inch pan. Sprinkle with chocolate morsels. Combine 1/2 cup sugar and cinnamon. Sprinkle half of the cinnamon and sugar over morsels. Top with remaining batter. Sprinkle with remaining cinnamon-sugar mixture. Bake at 350° for 30 minutes.
Mix ingredients together. Pour into 9 x 13-inch baking dish. Place chicken skin side up on top of rice mixture. Melt 1/4 pound butter and drizzle over chicken. Cover and bake at 350° for 1 1/2 hours or until tender. If using a glass dish, bake at 325°. May use whole chicken or parts as desired.
Brown ground beef; drain. Add onion and celery; cook until tender. Add spaghetti sauce, salt and pepper; simmer for approximately 1 hour. Cook macaroni according to package directions; drain.	Add sauce; mix well. In a greased casserole, alternate	layers of macaroni and sauce, beginning with macaroni and ending with cheese.	Bake in a 350° oven until cheese is melted and bubbly.
Cream sugar and Crisco, using 2 tablespoons hot water, then add the well beaten egg. Stir in applesauce. Mix the soda in the applesauce; add raisins and nuts. Sift dry ingredients (pastry flour, salt, cinnamon, cloves and nutmeg). Add to mixture and mix well. Add 2 more tablespoons hot water. If you use spring wheat flour, use only 2 cups. Bake in 350° oven for approximately 1 hour. Check with toothpick to see if it's done.
In a chilled punch bowl mix lemonade, cold water, champagne and soda. Stir gently. Dip ice ring in warm water and unmold. Float flower-side up in punch. Serves 28 (5 ounce) servings.
Cream with beater the cream cheese, peanut butter and powdered sugar. Add milk gradually and vanilla. Add Cool Whip. Pour in baked pie shell. Freeze. Serve frozen. Easy to cut and eat. If left out too long it will become soft. Use regular pie crust or graham cracker crust.
Dice, fry and drain bacon. Mix bacon fat, vinegar, water, sugar, salt and egg. Bring to boil and cook about 1 minute or until slightly thickened. Cool. Pour over the spinach and onions and toss along with bacon.
Mix jello and sugar together. Add 1 quart of boiling water, then stir well. Add 1 quart of cold water; stir well. Add pineapple juice and lemon juice. Mix and freeze.
Prepare leek soup according to box directions. Add all other ingredients. Cook all day in crock-pot or simmer on stove until veggies are tender.
Combine ingredients to a pastry. Do not overwork. Let rest in refrigerator for a while. Makes 1 cake crust.
Cook green beans and onions in water flavored with beef bouillon cubes. Cool and put through blender. Use 1/4 cup margarine and 1/2 cup flour per quart of blended material. Combine and cook. Add bean puree; bring to boil. Add evaporated milk. Heat to serving temperature. Serve topped with cheese and croutons. This is an excellent way to use the green beans that have gotten too large. Use fewer bouillon cubes to cut down on salt!
Boil the first 4 ingredients 2 minutes, then stir in oatmeal and coconut or nuts. Drop on waxed paper and refrigerate.
Place chicken close together in shallow 2-quart casserole. Cover with dressing; cover and marinate 5 hours to overnight. Discard dressing and roll chicken in stuffing mix. Place in casserole or cooking sheet. Bake, uncovered, in 350° oven for 45 to 60 minutes. Serves 8.
Melt butter over low heat. Add flour and stir until smooth. Add soup and cheese. Cook until cheese melts, stirring constantly. Layer half each of eggs, asparagus and sauce in lightly greased baking dish (10 x 6 x 2-inch). Repeat. Sprinkle with breadcrumbs. Bake at 325° for 30 minutes.
Chop cabbage (half into pan; I use roaster pan, medium). Top with hamburger, rice, green pepper, onion (chopped), salt and pepper to choice. Then cover with remaining chopped cabbage, then mix soup with little water or as is and pour over everything. Cook about 350° for 1 hour and 15 minutes.
Mix all together. Place in a greased casserole dish and bake at 350° until it bubbles and browns slightly. Serve with assorted crackers.
Cream the softened cream cheese together with the taco sauce. Spread this on a large plate/platter. On top, sprinkle your lettuce, tomatoes, cheese, peppers and onions. Surround this with taco chips.
Mix the vinegar, sugar, honey, mustard and paprika together. Boil 3 minutes and cool. Add the celery seed, celery salt, onion juice and vegetable oil. Beat or shake vigorously. Serve with any fruit salad. If kept under refrigeration, shake well before using.
Mix all together except noodles. Put in a 13 x 9 x 2-inch casserole dish, covered. Bake at 350° for 30 minutes. Take out of oven and sprinkle with noodles. Bake, uncovered, for 5 minutes more.
Sprinkle gelatin over the water to soften it. Meanwhile, combine light cream and 1/2 cup sugar in small saucepan over low heat. Stir until sugar dissolves. Add the softened gelatin and continue to stir until gelatin dissolves. Remove from heat. Add the orange rind and vanilla. Cool to room temperature. Spoon in sour cream and whisk until thoroughly blended. Pour into a 3 cup mold, or 6 individual custard cups. Cover with plastic wrap and refrigerate until ready to serve.
Brown chicken, onions and garlic in oil. Add tomatoes, tomato sauce, seasonings and green pepper. Bring to a boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Stir before serving.
Heat the heavy cream in a 2 1/2-quart saucepan over medium-high heat. Bring to a boil. Place the white chocolate in a stainless steel bowl and pour the boiling cream over the chocolate. Tightly cover the top with film wrap and allow to stand for 5 minutes. Remove wrap and whisk until smooth.