HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and margarine until smooth. Blend in eggs and mix. Add flour, salt, baking powder and vanilla extract. Beat until well blended. Drop by rounded teaspoons onto ungreased cookie sheet. Cut the cherries into halves and place a half on each cookie. Bake at 375 degrees for 10 minutes. Remove from oven and cool on cookie racks. Remove from cookie sheet to cookie rack.
Cook potatoes the night before with skins on for 30 minutes in salt water. Peel and grate potatoes; add the rest of ingredients. Mix well. Bake 45 minutes at 350°. Serves 12 to 15.
Cut lettuce and cauliflower in salad bowl; add onion and cheese, mix together. Sprinkle sugar over top; put in refrigerator. Fry bacon, chop and drain. Add Miracle Whip, toss; add bacon and serve.
Cover first 3 ingredients with ice water. Add salt and let stand one hour. Drain and rinse.
Mix all ingredients together and refrigerate for approximately 2 hours. Be sure all fruits are drained well. You can use low calorie cottage cheese, if desired.
In heavy saucepan, combine sugar, syrup, water and salt. Heat to a rolling boil. Add peanuts. Reduce heat to medium. Cook until syrup will spin a thread (or 293°). Add butter, then soda; beat rapidly. Pour on buttered cookie sheet. Spread to 1/4-inch thickness. When cool, break into pieces.
Mix all ingredients in a pot and cook until a ball forms when dropped into a glass of water. While cooking, stir constantly. When ball forms, take off stove and stir until it begins to thicken. Drop by spoonfuls on waxed paper.
Cook beans until tender in salt water. Drain. Melt butter, onions and green pepper; saute until tender. Add soup and cook until warm. Add beans and pimento to mixture. Pour into casserole. Top with cheese and cracker crumbs. Bake until bubbly at 350°.
Mix 6 or 7 chopped apples with 1/2 cup sugar, 1/2 teaspoon cinnamon and a dash of nutmeg or ginger. Put in bottom of pie pan and dot with butter.
In a very large bowl, mix all ingredients, except white chocolate. Melt white chocolate according to directions. Pour in white chocolate and mix well. Drop onto wax paper in heaps; should look like piles of trash.
Combine cabbage and celery. Mix together mayonnaise, sugar, salt, vinegar and celery seed. Add to cabbage and celery mixture and toss together until well mixed. Add apples and marshmallows. Toss again lightly. Walnuts may be added for extra flavor. Top with paprika. A delightfully different and tangy slaw.
Chop green chilies and onion. Put all of the ingredients in blender and mix just enough to blend.
Mix crackers in mixer until broken. Add remaining ingredients and mix well. Press into greased sheet pan. Melt 2 squares of chocolate and pour over chilled mixture. Chill and cut.
Cream the sugar and butter; add egg and vanilla. Beat well. Sift dry ingredients together, add to creamed ingredients and set in refrigerator 2 to 3 hours. Drop by teaspoonful onto greased cookie sheet. Bake in a 375° oven for 7 to 8 minutes. (May roll out dough and use cookie cutters.)
Thoroughly combine cream cheese, milk and Worcestershire sauce. Drain and flake crab meat. Add to cream cheese mixture with 2 tablespoons minced green onion. Turn into greased baking dish. Top with slivered almonds. Bake at 350 degrees for 15 minutes.
Break angel food cake into bite size pieces. Line half of the pieces in a pan. Mix powdered sugar, milk and cream cheese. Blend together, then add container of Cool Whip. Pour half of the mixture over broken angel food cake and half of the cherries. Then repeat over again. Then with a spoon mash it down. Keep in refrigerator.
Grease 9 x 13-inch baking dish or pan. Mix first 3 ingredients and cheese. Blend soup and 3/4 cup milk together and pour over first ingredients. Bake, covered, at 400° for 15 minutes.
Slice unpeeled squash to make 3 cups. In medium skillet, melt butter. Add squash; sprinkle squash with parsley, salt, dill weed and pepper. Cover and cook over medium low heat 8 to 10 minutes or until tender, stirring frequently. Makes 3 or 4 servings.
Cut orange slices in small pieces. Cook rhubarb, sugar and candy all together for about 8 minutes or until it jells from a spoon. Most of the orange candy will be dissolved. Put in jars and seal with paraffin.
Cream margarine and cream cheese until light and fluffy. Stir in flour until thoroughly mixed. With hands, form into a ball, wrap in waxed paper and refrigerate for 1 hour, before rolling out. Roll out dough into a rectangle, about 1/2-inch thick. Sprinkle with ground ham. Dust lightly with brown sugar. Roll up jelly roll fashion. Chill. Preheat oven to 400°. Cut roll into 16 slices, place on cookie sheet. Bake 15 to 20 minutes. Makes 16 servings.
Cook bacon until crisp; drain, then crumble. Save 1/2 cup of bacon grease. Fry okra in grease until tender. Add onion, then add cooked rice and then crumbled bacon; heat well. Makes 4 to 6 servings.
Pour bouillon or stock in crock-pot. Cook onions in large skillet in butter; cover and let cook for 15 minutes. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in crock-pot. Cover and cook on low 6 to 8 hours (3 hours on high). Top with grated cheese before serving. Croutons may be added, if you wish.
Spread about 2/3 of crushed vanilla wafers on waxed paper or slick side of freezer paper. Combine remaining ingredients and mix well. Roll into small loaf shape in vanilla wafer crumbs. Sprinkle remaining crumbs over loaf as you roll into shape. Wrap in wax paper and aluminum foil. Chill. Store wrapped in refrigerator. Slice only as needed.
Preheat oven to 350°. Combine oats, flour, brown sugar, baking powder and salt in large bowl. Stir in margarine until mixture is crumbly. Reserve 1 cup crumb mixture; set aside. Press remaining crumbs onto bottom of an 8-inch square pan. Bake 10 minutes. Spread raspberry fruit evenly over baked crust to within 1/4-inch of edges. Sprinkle with 1/2 cup white chocolate chips. Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds. Spread fruit mixture, pressing lightly into fruit. Bake 30 to 35 minutes or until golden brown. Cool completely on wire rack and cut into squares and serve. Makes 16 servings.
Fill pie pan with apples. Sprinkle with 1/2 cup sugar, cinnamon and chopped nuts. Beat egg; add 1/2 cup sugar, flour and margarine (melted). Mix together and pour dough over apples. Bake at 300° for 1 1/2 hours.
Beat sugar, butter and peppermint flavoring until smooth. Spread on cake layers. Melt chocolate chips and butter. Spread on peppermint layer. Sprinkle crushed candy cane on top. Refrigerate 15 minutes to set, then cut.
Beat eggs. Add oil and milk. Sift flour and salt; add to milk mixture. Beat until smooth. Dip sliced green tomatoes into batter; drain off excess. Fry in hot oil (375°) to depth of about 1 inch in skillet for about 4 minutes. This makes about 1 cup batter and is good also to use for frying sliced squash or eggplant.
Slice cucumbers and onions; add salt and water. Store in refrigerator for 48 hours.
Combine broccoli, bacon, cheese and onion. Mix mayonnaise, sugar and vinegar. Pour mixture over salad and toss.
Put in top of double boiler and cook over hot water, beating constantly with electric mixer until stiff enough to spread on cake.
Place haddock fillets in buttered casserole dish. Add salt and pepper to taste. Tear 2 slices American cheese into strips; lay on top of haddock. Cover with cream of shrimp soup. Cover casserole dish and bake 35 to 40 minutes at 350°. (A combination of haddock with scallops or shrimp may be used. Also, bread crumbs or crushed Ritz crackers can be added for a topping.)
Preheat oven to 375°. Butter a large casserole dish. Make a layer of sliced onion. Put a layer of sliced potatoes, followed by another layer of onion. Salt and pepper. Make a layer of pork chops. Sprinkle with garlic powder and salt and pepper. Spread the sauerkraut over the chops. Pour the cup of milk around the edges of casserole; cook for 1 1/2 hours.
Put sugar in microwave-safe glass bowl. Add cocoa; mix well. Place oleo and milk on top. Do not stir. Place in microwave 2 1/2 minutes on High. Add vanilla and nuts. Stir well. Drop by teaspoon on wax paper and cool.
In large bowl, beat sugar, oil, vanilla, eggs and lemon juice. Add flour, soda and salt; blend well. Stir in apples and nuts. Bake in a greased and floured 9 x 13 pan at 325° for 1 1/2 hours. A few minutes before cake is done, prepare topping.
Mix about 1/2 can milk with sugar and flour. Then mix in egg yolks, then add the other 1/2 can milk. Put in sweet milk and stir well. Add vanilla. Put all in double boiler. Stir until thick.
Bring first 3 ingredients to boil and cook for 5 minutes over medium heat. Take off heat and stir in Marshmallow Creme and peanut butter. Stir until all blended, then stir in chocolate chips. Pour into pan and let cool.
In a very large pot, boil potatoes. Slice sausage thin and fry until lightly brown (this does not have to be done, but it removes a lot of the grease from the sausage); add to pot with potatoes. Add crab boil and corn-on-the-cob. When the potatoes are almost done, boil together for about 10 minutes and then add shrimp. Cook until shrimp turn pink. Serve with lots of napkins.
Preheat oven to 350°. Combine flour, sugar and cinnamon; set aside. Mix pumpkin, oil and eggs. Add pumpkin mixture to dry ingredients and mix until smooth. Pour batter into prepared pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Cool, then frost.
Cook squash and drain water off. Melt butter in hot squash. Beat egg in milk and add to squash. Add other ingredients and stir. Put in casserole dish and sprinkle top with 1/2 cup herb mix. Bake 20 to 30 minutes at 325°.
Heat oil in a deep skillet; saute onion and celery 5 minutes. Mix in pork, soy sauce and bean sprouts. Add to the skillet, stirring steadily to the boiling point. Cook 3 minutes longer. Serve with rice and chow mein noodles.
Bring 1/2 cup water to boil. Add chopped broccoli and onion; cook well. Do not drain. Add soup, milk and cheese. Stir and cook until heated through.	Serves 6.
Grease a large cookie sheet with butter or spray with Pam. Place on dough board or trivet. In a heavy bottom pan, combine the water, sugar and Karo. Cook over medium heat, stirring gently until mixture spins a thread. Sprinkle in the peanuts; stir until the peanuts pop and the mixture turns an amber color. Turn off heat. Add salt and butter. Mix well. Add the soda. Stir quickly. Mixture will foam. Pour immediately onto sheet. Spread thin. Thinness is what insures the candy will be brittle. When cool, break in pieces. Do not make on a rainy day.
Marinate shrimp in bowl for 20 minutes with cooking wine, oregano, garlic powder (save 1 tablespoon for topping), 2 tablespoons lemon, pepper and olive oil. Place shrimp in single layer of broiler pan. Sprinkle rest of garlic powder over the layer of shrimp. Cover entire layer with bread crumbs. Saturate with the remaining 2 tablespoons lemon and 2 to 3 sticks of melted butter. Broil over low flame (400°) for approximately 15 minutes, keeping a careful eye on (do not overcook). Serve with white or yellow rice. Enjoy!
Cook lasagna noodles per directions on package. Mix Ricotta cheese, eggs, salt, pepper and parsley together.
Bake in 350° oven for 15 to 20 minutes. Serve hot with crackers or chips.
Preheat oven to 350°. Beat eggs in large bowl. Add evaporated milk, sage, salt and pepper; mix well. Add beef, cracker crumbs, 1/2 cup of cheese and onion. Blend well. Form and put in pan. Arrange bacon on top of loaf. Bake for 40 minutes. Sprinkle remaining cheese on top; bake 10 minutes longer to melt cheese.
Preheat oven to 350°. In large skillet, melt margarine over low heat. Stir in raw vegetables and cook for 5 minutes over medium heat, stirring often. Stir in Minute rice and continue cooking until rice is golden brown. Stir frequently. Reduce heat and add water. Cook over low heat until most of the water is absorbed. Remove from heat. In a 3 or 4-quart baking dish, stir together cream of chicken soup, diced tomatoes and green chiles, salt and Hormel chunk breast of chicken. Stir in rice/vegetable mixture until well mixed. Cover and bake for 30 minutes. Remove cover and bake 15 minutes more. Makes 12 servings.
Mix the first 3 ingredients; let set overnight. Combine the flour, cream of tartar, mace and salt. Cream together 1/2 cup sugar, the butter and egg yolks. Add the vanilla. Beat the egg whites with 1 1/2 cups sugar until stiff. Blend dry ingredients with the butter mixture. Fold in egg whites, then fruit. Bake at 350° for 1 hour in 2 greased and floured 9-inch tube pans.
Mix Jell-O, water and cranberry sauce. Refrigerate until partially set. Add bananas and nuts. Finish setting.
Melt peanut butter, chocolate chips and margarine in microwave 3 minutes on half power. Pour over cereal and mix well. Put sugar in bag. Add cereal and shake until covered.
Split wings at each joint and discard tips. Rinse and pat dry. Combine hot sauce and butter in a bowl. Dip wings in sauce to coat completely. Arrange wings in a single layer in baking dish; bake in a preheated 450° oven for 35 minutes or until well done and browned.
Spray 9 x 13-inch pan with Pam. Mix apples and spices in baking pan; sprinkle lightly with salt. Combine remaining ingredients. Beat until smooth. Pour over apples. Melt oleo and pour over apples. Cover with streusel. Bake in 325° oven for 55 to 60 minutes.
Heat oven to 375°. Beat margarine, sugars, vanilla and eggs until light and fluffy. Drop from teaspoon 2-inches apart onto ungreased cookie sheet. Bake 10 minutes or until golden brown. Makes about 6 dozen.
Combine all ingredients. Bake in 8 x 8-inch greased casserole at 350° for 45 minutes.
Mix cucumbers, onions, green pepper, red sweet pepper and salt in large plastic or glass container (do not use aluminum). Cover with cracked ice. Let stand 3 hours, tightly covered.
Bake ham 2 hours, marinated with mixture, basting. Bake until done and tender!
In this order mix together. Drop in greased muffin pans. Let rise 5 minutes. Bake at 350° for 15 to 20 minutes.
Pare and slice apples into unbaked 9-inch pie shell. Combine all ingredients, except butter. Sprinkle mixture over apples and dot with butter. Moisten edges of under crust. Adjust top crust in which 6 vents have been cut. Trim edges and seal with fingers or foil. Bake at 450° for 10 minutes and then at 350° for 45 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch pan; set aside. In a large saucepan, heat butter and milk on high heat until mixture begins to boil; then turn off heat. Stirring rapidly, all at once add the cornmeal, sugar and salt. Continue beating while adding the beaten eggs all at once. Pour into prepared pan and bake in 350° oven until set and golden on top, about 25 minutes. Makes 10 servings.
Wash and drain a batch of firm green beans. Remove ends and strings. Use a large darning needle with heavy white thread and thread through the pod near the middle of each bean, pushing them along the thread so that they are about 1/4-inch apart. Hang up strings of beans in a warm, well-ventilated place to dry. They will shrivel and turn greenish gray. Cover with warm water and soak overnight. Drain, renew water and parboil slowly for a half hour. Drain again. Cook slowly with ham hock or salted pork until tender.
Cook cauliflower in boiling water 8 minutes or until tender. Drain well. Place 1/2 of cauliflower in a 1-quart casserole dish coated with cooking spray. Sprinkle with salt and pepper. Top with half each of yogurt and cheese. Repeat layers with remaining cauliflower, yogurt and cheese. Sprinkle with sesame seeds and bake at 350° for 20 minutes or until thoroughly heated.
In 2 pie pans, place 1/2 stick butter. Melt butter in pans. Mix ingredients together. Pour 1/2 of mixture in each pan. Sprinkle small amount of nutmeg on top. Bake 1 hour at 350°.
Combine pears, oranges and pineapple in bowl. Weigh fruit. Add sugar equal to 2/3 of the weight of fruit. Mix well. Let stand overnight. Combine with cherries in saucepan. Cook until pears are tender. Spoon into hot sterilized 1-pint jars. Seal with 2-piece lids. Process in hot water bath for 30 minutes. Cool upside-down for 5 minutes. Yield: 6 pints.
Cook macaroni until tender, rinse and drain. Add miracle whip (I add enough to cover well). Add chopped green peppers, onions, parsley flakes, salt and pepper. Fold in peas and cheese.	Make the night before, the flavor goes through more.
Cream shortening, sugar and vanilla. Add eggs, one at a time. Make thick paste of cocoa and food coloring. Add to creamed mixture. Sift flour and salt together and add to creamed mixture. Add soda and vinegar; mix well. Bake in a 9-inch pan for 30 minutes at 350°.
Bring pie filling, pineapple and water to boil. Add jello. When partly set, add whipped cream and cheese. Put in refrigerator until set.
Mix all ingredients and put in round or oblong 9 x 13 x 2-inch pan. Bake at 350° for 30 to 45 minutes.
Spray vegetable spray oil on 9 x 13-inch pan and press one can crescent dough flat to cover bottom of pan. Cream cheese with sugar. Add yolk, lemon juice and vanilla. Mix well and spread over dough. Top with other can of crescent rolls which have been spread out to fill pan. Bake at 350° for 25 to 30 minutes. Cut into bars or squares.
Mix confectioners sugar, coconut, milk, pecans and melted butter in a bowl; roll into little balls. Melt chocolate and wax in boiler. Take balls and stick a toothpick in the middle, then dip into chocolate. Let set on waxed paper until it hardens.
Beat egg whites and salt until stiff. Gradually add the sugar, beating constantly. Mix the raisins and nuts together and fold into the egg whites. Pour mixture into buttered baking dish and set dish in pan of hot water. Bake in a moderately slow oven (325°) about 30 minutes. Serve at once.
Mix together flour, sugar, baking soda and cocoa. Beat cold water and mayonnaise together. Add to dry ingredients and mix well. Pour into 2 greased 8-inch layer pans and bake at 350° for 45 minutes.
Dissolve Jell-O in boiling water. Combine sugar and water; bring to a boil to dissolve. Combine with Jell-O and cool. Add lemon juice and pineapple and freeze. Set out 1 hour before serving. Break up and pour about 3 bottles of ginger ale. Stir.
Sift together flour, baking soda and salt. Combine sugars, oil, eggs and vanilla in a large bowl (try a large stockpot or kettle). Mix well. Add remaining ingredients and mix until thoroughly blended. Drop by spoonful onto greased cookie sheet. Bake in 325° preheated oven about 15 minutes or until lightly browned. Makes 9 to 12 dozen. These freeze well.
Chop or grind all vegetables. Add salt and let stand 2 hours. Press and drain all juice off. Add white vinegar, sugar, mustard seed and celery seed. Do not seal, keep refrigerated in a gallon jar. Keeps for months.
Combine ingredients and top with cheese. Bake at 350° until cheese is melted well.
Sift the flour, soda	and salt together. Cream butter and sugars until light. Add egg and salad oil, mixing well. Stir in flour mixture, oats, flavoring, nuts and coconut. Add Grape-Nuts last; mix well.
Dissolve flavor package and sugar in oil and vinegar. Break up uncooked noodles and add to marinade. Stir in all other ingredients. Cover and chill for several hours. Serves 5 as a main dish.
Mix together for crust; pat out in 8 or 9-inch square dish. Bake at 350° for 20 to 25 minutes. Cool.
Cook broccoli until tender and drain. Put in 12 x 18-inch dish. Place chicken pieces on top of broccoli. Combine soup, lemon juice, mayonnaise and curry powder. Pour over chicken. Sprinkle with cheese. Bake at 350° for 30 minutes.
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand for 1 hour. Preheat oven to 350°. Grease a 9 x 13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Makes 12 servings.
Mix and cut in the cheese. Add water to combine; form into balls. Bake at 350° until bottom is brown, about 10 minutes.
Combine butter with sugar in a large saucepan. Cook slowly over low heat, stir constantly, until sugar is melted. Add onion and simmer, covered, for 5 minutes. Add gravy, sauerkraut, salt and caraway seed. Bring to a boil and stir. Add pork to sauerkraut and simmer, covered, for 10 minutes. Serves 8.
Line bottom of pan with crescent rolls. Brown sausage (scramble). Drain and pour over rolls. Add hash browns to cover. Beat the eggs with the milk. Pour in pan. Top with Velveeta cheese. Bake at 325° until done.
Butter baking pan (8 x 10-inch). Place drained pineapple in bottom. Cover with cheese. Sprinkle flour mixed with sugar on top. Pour juice from pineapple over all. Bake at 350° for 45 minutes.
Brown ground beef and drain. Add small onion while browning; drain. Combine beef and all other ingredients. Pour into a 9 x 13-inch baking dish; add strips of bacon across the top. Bake at 350° for 30 minutes.
Cook the first 3 ingredients slowly (or steam) in fresh bacon grease. When done, put in big container, but leave grease in skillet. In the same skillet, put ground chuck and cook slowly. Sprinkle flour over meat to make thick. While first mixture is steaming, in big pan pour the tomato soup, tomatoes (run through food processor and take fingers and mash) and tomato sauce. Into this put the seasonings and sugar. Cook spaghetti. After cooked, wash with cold water and put everything in large pot. Add olives, mushrooms and Mexicorn. Pour into casserole dishes and top with grated Cheddar cheese. Bake in a 350° oven until thoroughly hot. This makes a lot. Good for a crowd.
In large bowl stir together first five ingredients until well blended. Stir in nuts. Pour into pie shell. Bake in 350° oven 50 to 55 minutes or until knife comes out clean.
Put the rest of condensed milk into it. Mix all together and pour over crust. Freeze. Makes 12 - 16 servings.
Melt butter. Add chopped onions, garlic clove and green olives. Cook 2 minutes in butter. Add tomatoes, green pepper, bay leaf, thyme, chopped parsley or flakes, sugar, salt, red pepper, sliced mushrooms and chili sauce. Cook about 1 hour in saucepan. Sauce can be prepared day or so in advance. Do not add shrimp until heating to serve. Add 1 package frozen shrimp and heat through. Serve over rice. Yields 4 servings. Do not add shrimp until just before serving time.
Mash the hot sweet potatoes; add brown sugar, butter, salt, cinnamon and nutmeg. Add egg and continue mashing until thoroughly combined. Chill if not firm. Form mixture into balls, using 1/3 cup for each ball and placing 3 miniature marshmallows in the center of each ball, if desired. Dredge balls in graham cracker crumbs. Place in a baking pan and bake in a hot oven (400°) for 10 to 15 minutes. Yields 8 sweet potato balls.
Melt butter in large saucepan and slowly mix remaining ingredients into melted butter. Heat thoroughly and stir. DO NOT BOIL. Drop by spoonfuls onto wax paper and cool. They taste better when refrigerated. Makes 6 dozen cookies.
Beat until creamy the first six ingredients. Add next 4 ingredients and mix well. Spread in greased 13 x 9 x 2-inch pan. Sprinkle with 6 ounce package Nestle's chocolate morsels. Bake at 375° for 1 minute. Then run knife through dough to marbleize. Bake 12 to 14 minutes more. Makes 24 squares.
Pare apples and slice thin. Mix sugar, flour, salt and spices; add to apples and mix. Put in pie shell and dot with butter. Adjust top crust; perforate with a knife and dot with butter. Bake for 50 minutes in a preheated 400° oven.
Sift dry ingredients into 9-inch pie pan. Combine oil and milk in measuring cup and whip with fork. Pour all at once over the flour mixture. Mix until mixture is completely damp. Press into pan to form shell in uniform thickness. Bake at 400° for 15 minutes.
Put all ingredients into pan, except sour cream and pie crust. Boil 1 minute. Chill, covered with plastic wrap, about 40 to 50 minutes or until cool. Fold in sour cream. Put in crust and top with whipped topping or whipped cream. Refrigerate at least 2 hours.