HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook dates, 1/2 cup sugar and water until thick; cool. Cream shortening and rest of sugar. Add egg and vanilla. Add dry ingredients to creamed mixture. Divide dough. Roll 1/4-inch thick. Spread 1/2 mixture over dough. Roll like jelly roll. Wrap in wax paper. Chill until firm. Slice 1/4-inch thick. Place on slightly greased baking sheet. Bake in a 400° oven for 8 to 10 minutes.
Combine all ingredients, except butter and corn flakes. Place in a 2-quart greased casserole dish. Pour butter over top; sprinkle corn flakes over all. Bake at 350° for 45 minutes.
Bake 10 to 12 minutes at 375°. Makes about 3 dozen cookies.
Combine juice, tapioca and cinnamon. Cook over medium heat until mixture comes to a boil. Add apple slices and simmer for 15 minutes. Pour into prepared unbaked pie shell. Cover with top crust. Glaze top crust with egg white mixture (1 egg white mixed with 2 tablespoons water). Bake at 350° or 375° for 30 minutes or until lightly browned. Serve warm with ice cream. (I use Guilt Free No Fat, No Sugar vanilla ice cream.)
Mix first four ingredients and cut into biscuits. Pour butter over before baking. Bake at 500° for about 8 to 10 minutes.
Cook milk until scalded. Mix flour and sugar; add to hot milk until thickened. Beat egg yolks and add to custard. Add salt, vanilla, butter or oleo and coconut. Pour in shell and cool. When serving, top with Cool Whip.
Cook macaroni until tender; drain. Break tuna into pieces with fork. Mix all ingredients together in a casserole dish. Sprinkle with bread crumbs on top. Bake at 350° for 30 minutes.
Melt butter in top of double boiler over direct heat, then stir in flour. Add chicken broth and milk and cook over boiling water while stirring, until smooth and thickened. Add chicken and stir until blended. Add salt and pepper to taste. Serve in soup bowls topped with a garnish of chopped chives.
Melt butter in large saucepan. Add celery and mushrooms. Cook slowly for about 5 minutes. Stir in flour, salt and pepper. Add milk and chicken broth gradually, stirring constantly. Cook until sauce is thickened. Stir in chopped chicken. Pour mixture into a greased 2-quart casserole.
In large skillet, cook bacon until crisp. Take out bacon and drain all but 3 tablespoons of grease. Cook onion in grease until tender. Combine flour, chili powder and salt. Cut liver in thin strips and roll in flour mixture. Cook all the liver, stir in crumbled bacon.
Melt 2 sticks of margarine and pour over top of cake, then bake at 350° for 1 hour. I like it best served warm.
Arrange lettuce in bottom of deep bowl. In layers, add celery, green pepper, onion and peas. Do not toss. Spread real mayonnaise evenly over layers of peas. Sprinkle with sugar and cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad before serving.
Preheat oven to 375 degrees. Place all ingredients, except bread crumbs, into a food processor. Process until totally blended. Add bread crumbs until mixture gets too thick to process. Remove from processor and mix in more bread crumbs until mixture becomes thick enough to form a ball. Place formed balls on a cookie sheet and bake for 10 to 15 minutes or until lightly browned. Serve hot or cold.
Melt 1 stick margarine in a 9 x 13-inch pan. Put crushed pineapple evenly over this. Sprinkle 1/2 of the cake mix over this. Then layer pie filling over that. Sprinkle the rest of the cake mix over the filling. Sprinkle chopped nuts over the cake mix and then drizzle 1 stick of melted margarine evenly over the top. Bake at 350° for 45 minutes to 1 hour.
Mix graham cracker crumbs, powdered sugar, peanut butter and oleo; use a wooden spoon. Roll between palms to shape into small balls. Roll half in nuts and half in coconut. Refrigerate.
Combine peanut butter and chocolate syrup in glass bowl. Microwave on High for 2 minutes; mix well. Place in paper bag; add confectioners sugar, nuts and candies. Shake until cereal is coated with confectioners sugar.
Make rice as label directs. In last 5 minutes of cooking, add beans and salsa. Allow to rest for 5 minutes. Top with chopped scallions, tomato or pimento. Yields 4 to 6 servings.
Parboil cabbage leaves 5 minutes. Combine beef, bread cubes, salt, pepper, garlic salt, onion and eggs. Form meat mixture into 10 to 12 oblong patties. Place a meat patty on each of the cabbage leaves. Roll in cabbage leaf and fasten leaves to meat with toothpicks. Place stuffed leaves in cold electric skillet. Pour undiluted tomato soup over them. Cover and cook on low heat (260°) for 45 minutes. Serves 5 to 6.
Place potatoes and water in 3-quart casserole. Cover. Microwave on High 16 to 18 minutes or until tender, stirring after 9 minutes; drain. Stir in remaining ingredients; chill. Serves 6 to 8.
Mix flour, Crisco, sugar and salt. Beat egg, vinegar and water together and add to dry ingredients. Makes 5 shells. May be frozen for later use.
Mix all ingredients in a bowl. Roll into balls; flatten balls with hand. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.
Prepare peppers. Cut off tops. Remove seeds. Boil 10 to 15 minutes in salted water. Drain and put in flat baking dish. Combine rice, beef and crackers. Add 1/2 cheese and 1/2 tomato sauce-water mixture. Stir well. Spoon into peppers. Sprinkle with rest of cheese and drizzle with rest of tomato sauce. Cover loosely with foil. Bake at 350° for 30 minutes.
If you wish the soup to cook quickly, soak the peas in water overnight. Drain. Put peas and ham in water. Add onions and celery. Bring to a boil and simmer slowly, stirring occasionally, until peas have disintegrated and turned to mush. Add seasonings to taste. Serves 8 to 10.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat with mixer until well blended. Beat egg into mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool 2 minutes on pan and move to cooling racks. Makes 3 dozen cookies.
Beat eggs with sugar, a little at a time. Add warm milk, a little at a time. Stir in salt, nutmeg and vanilla. Bake at 425° for 20 minutes. Reduce heat to 325° and bake another 10 minutes. Serves 8.
Combine curry powder, 1/2 teaspoon salt and pepper. Sprinkle over chicken, rub seasoning onto top and bottom surfaces of each piece of chicken and set aside. In 10-inch skillet, combine orange juice, rice, water, brown sugar, mustard and remaining 3/4 teaspoon salt; mix well. Arrange chicken pieces over rice. Bring to a boil, cover and simmer 20 minutes. Remove from heat and let stand covered until liquid is absorbed, about 5 minutes. Sprinkle with parsley. Makes 6 servings.
Put yogurt in mixing bowl. Stir cranberries, hazelnuts, salmon and carrots into yogurt. Fold mixture into bowl of fresh, tossed garden greens. Serve as salad meal with hot, fresh bread or toast.
Preheat oven to 350°. Blend butter, sugars, nuts and vanilla into grated potatoes; fold in beaten eggs. Pour into well-greased 11 x 7 x 2-inch baking dish. Bake about 1 hour at 350°. May be served warm, or cooled and served topped with whipped cream. Yields 8 servings.
Combine in blender and mix well. Pour into well-greased pie plate (large). Bake at 400° for 10 minutes, then reduce heat to 325° and bake another 30 minutes. This pie has no crust, but is rather crusty on top.
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef. Mix well. Shape into 1-inch balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1-inch baking pans. Bake at 400° for 10 to 15 minutes or until no longer pink, turning often. Drain. Cool.
Mix Cool Whip and Jell-O pudding in a bowl. Add pineapple and mix. Add marshmallows and pecans last.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook and stir beef and onion over medium heat until brown. Drain. Put in pie plate. Beat milk. Mix eggs, salt and pepper until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Continue baking until knife in center comes out clean (5 to 8 minutes). Remove and let cool.
Combine cake mix and pudding. Beat eggs slightly. Add eggs and milk to dry mix. Don't overmix. Add chocolate chips. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes.
Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the whipped topping. Stir in 3/4 cup of the strawberries. Pour into pie crust; chill until firm, about 15 minutes.
Lay each biscuit on cookie sheet. Make indention with thumb in center of each biscuit. Fill with a few drops of preserves. Take a knife and draw lines from center outward for rays of sun. Bake according to package directions. Add a little sunshine to your morning!
Thoroughly mix all ingredients together. Pour 3 ounces of batter in greased or paper lined muffin pan. Bake in preheated 375° oven for 30 minutes or until done. Remove. Cool and serve.
Place tomatoes in a buttered casserole. Sprinkle with salt and pepper on top of tomatoes. Spread mayonnaise over top, then green onions. Sprinkle Cheddar cheese over last. Bake in a 325° oven for 20 minutes. Serves 4.
Brown sausage in frying pan, crumbling in pieces. Drain grease. Coat a 9 x 13-inch baking pan with butter. Tear bread with crusts in small pieces and place in bottom of prepared pan (like stuffing). Sprinkle sausage over bread. Beat 6 eggs with milk and pour over sausage and bread. Sprinkle cheese on. Bake at 350° for 45 to 60 minutes.
Mix flour, sugar, baking powder, baking soda and salt. Stir in berries and nuts, wheat germ and orange peel. Combine egg white, juice, water and oil with flour mixture. Stir just enough to moisten well. Bake in bread loaf pan at 350° for 35 to 45 minutes.
Mix eggs, creamed corn, cooking oil, corn bread mix and sugar. Fold in sour cream. Bake in a 10 x 13-inch oiled pan 30 minutes at 400°.
Pour cranberry juice, orange juice and honey into large saucepan. Add cinnamon stick and cloves. Simmer juice for 15 minutes. Stir few times with mixing spoon. Let punch cool for 10 minutes. Put strainer over punch bowl. Pour punch slowly into bowl through strainer. Discard cloves and cinnamon stick. Add 1 quart lemon-lime soda at room temperature to the punch. Serve warm. Serves 12.
Cream butter and sugar; add flour and eggs. (May use blender.) Add vanilla. Slowly add half and half; mix well. Bake at 450° for 20 minutes. Then bake at 350° until top is brown and a knife inserted in center comes out clean.
Mix all into batter. Use a paper funnel and pour into hot oil in swirling design. Turn only once; place on paper towels. While hot, dust with powdered sugar.
Cook noodles about 5 minutes. Cook celery in oil until golden. Add peas, salt, pepper and tuna, drained. Mix. Arrange noodles (drained) around edge of skillet; put tuna mixture in center and pour tomato sauce over tuna mix. Bring to a boil and cover. Simmer 10 minutes. Serves 4.
Chop cabbage, peppers, carrots and onions and add salt. Mix well and let stand 3 hours. Let drain 1 hour. Add remainder of ingredients; mix and let stand 1/2 hour. Put in jars and seal.
Cover potatoes, water and salt in a Dutch oven; bring to a boil. Cover and cook 3 minutes. Drain immediately, and cover with cold water; drain. Pat dry, or let stand 15 minutes.
Melt butter and chocolate together in a saucepan large enough to serve as a mixing bowl; remove from the stove. Stir in sugar, salt, eggs (one at a time), vanilla, nuts and flour. Mix well. Spread mixture in a buttered 8 x 8-inch pan. Bake in a slow oven (325°) for about 30 minutes. Cut while warm.
Mix in large	mixing	bowl, the cake mix, pudding and oil. Add eggs,	one at a time, beating after each addition. Add milk; fold in chocolate chips and grated chocolate. Bake at 325° for 55 minutes (or until done) in a Bundt or tube pan. Cool slightly.
In a large bowl, measure all ingredients except oats. With mixer at low speed, beat ingredients until blended. Stir in oats. Drop dough about 2 inches apart on ungreased cookie sheet. Bake 10 to 15 minutes in a preheated 350° oven until golden brown. Makes about 3 dozen cookies.
Heat oven to 375°. Line jellyroll pan, 15 1/2 x 10 1/2 x 1-inch, with aluminum foil; generously grease pan. In large mixer bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
Preheat oven to 350°. Beat Crisco and brown sugar until fluffy. Beat in egg and vanilla. Add combined oats, flour and salt; mix well. Add nuts; mix. Form into 1-inch balls. Place on ungreased cookie sheet. Press centers with thumb; fill with favorite preserves (apricot, strawberry and raspberry are very good). Combination of preserves makes a nice looking pattern. Bake 12 to 15 minutes or until golden brown. Remove to wire rack; cool completely. Makes about 5 to 6 dozen.
Cream butter and sugar; add eggs, oil, salt, vanilla and other extract. Sift flour, soda and cream of tartar in bowl. Add to first mixture. Mix until smooth; roll into balls. Place on cookie sheet and press down with fork dipped in sugar. Bake 10 minutes at 350°.
Mix all together. Pour into greased angel pan. Bake at 350° for 45 minutes. Do not turn pan upside down. Cool; put on plate. Sprinkle with powdered sugar.
Mix scalded milk, margarine, sugar and salt together and cool. Dissolve yeast in warm water. When milk mixture is cool, add remaining ingredients and mix well. Knead for 5 to 10 minutes. Let rise (approximately 2 hours). Punch down. Form into desired shape and let rise again. Bake 15 to 20 minutes.
Dice all of the ingredients and combine in a large bowl or container. Chill. Serve with tortilla chips.
Heat oven to 400°. Grease cookie sheet. Separate dough into 10 biscuits. Place one biscuit in center of pan, arrange other biscuits in a circle, edges touching the center biscuit. Press dough out to 10-inch circle.
Dissolve jello in hot water. Add pineapple and cold water. Pour into baking dish. Put marshmallows on top and refrigerate until firm.
Beat eggs and milk with mixer until blended. Beat in mayonnaise, onion, soup and cheese. With spoon, stir in broccoli until all are well blended. Place in buttered 9 x 12-inch pan. Sprinkle with crushed crackers. Drizzle with melted margarine. Bake at 375° for 50 minutes, until set and lightly browned.
Mix well. Pour and stir while cooking. When thickens, dump on board and knead when cool enough to handle.
Cook bacon in medium skillet over medium heat until crisp. Remove to paper towels to drain. Discard all but 2 tablespoons bacon drippings. Saute onion in drippings for 4 to 5 minutes. Add clam juice and potatoes. Cover; cook over low heat until potatoes are tender, about 15 minutes. Reserve a few pieces of bacon for garnish. Add remaining bacon, minced clams, cream of celery soup, milk and pepper; cook over low heat until heated through. Garnish with reserved bacon. Serve with crackers, if desired. Makes 4 servings.
Fry bacon until crisp. Drain and cool; break into small pieces. Set aside. Mix parsley, onion, sour cream and mayonnaise together. Refrigerate. Wash potatoes well and dice into bite-sized pieces. Boil for 10 minutes in salted water. Drain well and pour into large mixing bowl. Slice margarine onto hot potatoes. Fold in the sour cream mixture and finally, add the bacon pieces.
Beat all ingredients until well mixed in a large bowl.	Pour into a greased and floured jelly roll pan and bake at 350° for 20 to 23 minutes. Cool in pan then cover with the frosting and chopped walnuts (3/4 to 1 cup).
Mix package of Good Seasons Mix with macaroni and vegetables and let stand over night in refrigerator. A few hours before serving, pour Seven Seas Dressing over mixture and refrigerate.
Saute garlic in oil just until golden brown. Add beef, rice, pepper and hot water; mix just to moisten rice. Bring quickly to a boil over high heat, then cover, remove from heat and let stand 5 minutes. Just before serving, add lettuce and soy sauce and toss lightly using 2 forks. Makes 4 to 5 servings.
Grease a 9 x 13-inch pan. Cut bread into cubes. Spread half the bread in pan. Cut cream cheese into small cubes; sprinkle half over bread in pan. Repeat layering with remaining bread and cream cheese. Whisk eggs, milk and syrup in large bowl; pour over bread. Cover; refrigerate overnight. Preheat oven to 350°. Bake, uncovered, for 30 to 40 minutes, until knife inserted in center comes out clean. Let stand 15 minutes. Serve warm with more syrup.
Grease a 12-cup Bundt pan and coat with sugar. Cream butter and sugar; add unbeaten eggs, one at a time, beating well after each. Add flour all at once and beat well. Add vanilla. Bake in the Bundt pan at 325° for 1 hour or until done. Cool at least 10 minutes. Then turn upside down on a cake plate. Needs Cake Glaze but this cake is very good served with ice cream or fresh fruit or both.
Beat eggs until light and fluffy. Add sugar, vanilla and oil. Blend well. Sift together flour and cinnamon. Blend with squash mixture. Fold in nuts. Turn into 2 greased loaf pans. Bake at 350° for 1 hour.
Cut bacon into small pieces and fry. Drain juice from beans; mix beans, bacon and the rest of ingredients in a baking dish. Cover and bake at 250° for 2 hours.
Cook meat, onions, celery, green pepper and garlic 10 to 15 minutes in a large, heavy saucepan or Dutch oven, cutting meat apart with fork or spoon. Stir in brown sugar and other ingredients. Cover and simmer 2 to 3 hours, stirring occasionally. Spoon sauce over hot spaghetti and sprinkle generously with cheese. Serves 12.
In 9 x 13-inch pan, put 1 layer of graham crackers in bottom of pan. In a bowl, mix milk with French vanilla pudding. Mix Cool Whip with pudding mixture. Pour 1/2 pudding mix over graham crackers. Add another layer of graham crackers; pour in rest of pudding mix and add one more layer of graham crackers. Heat one plastic container of Duncan Hines Dutch fudge icing mix in microwave. Drizzle over graham crackers.
Line bottom of dish with cracker crumbs. Combine cream cheese and Cool Whip and cover crumbs with 1/2 of mixture. Add layer of cherry pie filling. Cover with remaining Cool Whip and cream mixture. Sprinkle with cracker crumbs.
Layer first 8 ingredients - chill for 24 hours, then salt and top with parmesan cheese
Mash 4 cups cooked pinto beans, leaving 1 cup whole. Add remaining ingredients and mix well. Serve as sandwich spread or on lettuce bed as a salad.
Beat eggs on high for 1 minute. Add sugar and lemon juice, beating well. Add soda, salt and spices. Fold in flour and pumpkin until well combined. Spread batter evenly onto a greased cookie sheet or jelly roll pan. Sprinkle with chopped nuts. Bake at 375° for 20 minutes. Turn cake out onto a towel that has been dusted with powdered sugar. Roll up towel with cake, jelly roll style and let cool. When cool, unroll and spread with filling. Reroll cake without the towel. Wrap in foil and refrigerate.
Combine crackers, flour and soda; set aside. Combine margarine and brown sugar and stir in eggs, water and vanilla. Gradually add flour mixture and mix well. Stir in 1 cup chocolate chips and nuts. Put in a 13 x 9 x 2-inch pan. Bake at 375° for 20 minutes or until done. Immediately sprinkle remaining cup chocolate chips. Let melt; spread over top.
Fry onion in oil until golden. Add meat and brown. Stir in tomato paste and juice. Add seasonings and simmer for 45 minutes.
Sift together dry ingredients. Cream sugar and shortening until fluffy. Add eggs and mix well. Add vanilla and sour cream. Blend thoroughly. Add dry ingredients a little at a time until blended. Chill overnight or at least 2 hours. Roll out and cut with a 2-inch cookie cutter. Put a teaspoon of filling, then top with another 2-inch circle of dough. Seal around cookie. Prick top of cookie. Bake at 350° for 10 to 12 minutes.
In a large bowl, make a stiff dough of the ingredients. After making a stiff dough, grease another large bowl. Put dough in it. Turn dough over so that all sides are oiled. Cover lightly with oil and let stand overnight. Do not refrigerate. Next morning, punch dough down and knead a little. Divide into 3 parts and knead every part on a floured board a few times (8 to 10 times for each part). Pour into 3 greased loaf pans and brush with oil. Let rise for 4 to 5 hours (all day is okay). Dough rises very slowly.
Brown hamburger, bacon and onion. Drain. Mix meat and rest of ingredients. Pour into casserole dish. Bake at 350° for 1 hour uncovered.
Mix well. Pour into pie shell. Put shell strips crisscross over top of pie. Bake until done at 400°.
Place beans in 2-quart casserole. Saute onion in bacon drippings in skillet. Add bacon, sugar, catsup and vinegar. Simmer for 10 minutes. Pour over beans. Bake at 350° for 30 minutes. Yields 12 servings.
Mix ingredients together with some of the milk. Then add enough milk to fill right amount in freezer. Freeze. (This recipe requires no eggs.)
Boil chicken pieces in water until tender. Save broth. Cut up chicken. Melt margarine and mix with stuffing. Put half of stuffing in 9 x 11-inch baking dish. Top with chicken. Pour some broth over chicken. Mix soup and sour cream. Pour over casserole. Put rest of stuffing mix on top and pour some more chicken broth over the whole thing. Bake at 350° for 30 minutes.
Cream butter and sugar, add well beaten eggs and milk. Mix cinnamon, nutmeg, salt and add to flour. Combine all ingredients. Knead to a stiff dough. Roll out thick or thin (I prefer thick) according to your preference. Cut out with cookie or biscuit cutter. Sprinkle with sugar and cinnamon. Bake at 350° until lightly browned.
Blend fruit cocktail, cake mix and eggs until moistened. Beat 2 minutes at high speed. Grease and flour 9 x 13-inch pan. Pour batter in and sprinkle the coconut over the batter. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Grease bottom and sides of a deep dish 9-inch or regular 10-inch pie pan. Combine in large mixing bowl flour, baking powder, salt, pudding, butter, egg and milk. Beat 2 minutes at medium speed. Pour into prepared pan.
Combine all ingredients, but shrimp; mix well. Fold in shrimp last.
Mix all ingredients well; drop by teaspoonful onto an ungreased cookie sheet. Sprinkle each cookie with sugar and nutmeg after baking. Bake at 375° for 12 to 15 minutes.
Combine chicken, celery, parsley and lemon juice. Mix milk, cream cheese and mayonnaise. Combine mixtures and chill.
Mix well. Press 3/4-inch thick in pan or mold into balls and roll in graham cracker crumbs. Makes 1 1/2 to 2 dozen.
Mix soup with water. Combine remaining ingredients with 1/2 cup of the soup mixture, mix just to blend. Shape into 18 meatballs. Place in skillet. Pour remaining soup mixture over meatballs. Bring to boil and simmer 15 minutes basting occasionally.
Mix flour, brown sugar, rolled oats and baking powder. Cut in butter until crumbly. Pat 2/3 of this into a 9 x 13-inch pan. Spread jam over this layer and cover jam with remaining crumb mixture. Press down lightly.
Melt caramels with 1/2 can of milk in a double boiler. In a bowl, mix cake mix, oleo, rest of milk and nuts. Press 1/2 of mixture in a 9 x 13-inch baking pan. Bake 6 minutes at 350°. Take out and sprinkle with chocolate chips. Pour on caramel mixture and dab on remaining dough. Bake for additional 15 to 20 minutes. Cool and serve.
Cook peaches over medium heat for about 5 minutes or until tender (soft). Add cinnamon, butter, vanilla, sugar and nutmeg. Mix well for another 5 minutes. Pinch pieces off of refrigerated biscuit dough and drop into mixture. Let simmer until biscuit dough (dumplings) are firm and fat, approximately 5 to 7 minutes. Let stand 5 minutes. Serve hot.
In pot, put oil and salt pork. Brown (fry) salt pork. In a large bowl of water, add cabbage. To salt pork, add cabbage, green onions, pepper and the drippings from cabbage. (Should be enough water. If not, add 1/4 cup of water.) Cook for 10 to 15 minutes. Remove from heat. Take top off or cabbage will overcook.
Arrange in a big vegetable platter the carrot sticks, sliced cucumbers, broccoli, cauliflower, cherry tomatoes, celery sticks and mushrooms (can substitute with green onions, olives and pickles). Mix the cottage cheese, sour cream and dressing. Pour the dip in a deep dish and arrange in the center of a platter.