HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt shortening in large saucepan over low heat; remove from heat and let cool. Add sugar, molasses and egg; mix well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to the first mixture and mix well until flour disappears. Chill. (This can be mixed, left in refrigerator overnight and baked the next day.) Form into 1-inch balls, roll in granulated sugar and place on a greased cookie sheet 2 inches apart. Bake in a 375° oven for 10 minutes. Cool on cookie sheet for two or three minutes. Finish cooling on wire rack.
Stir together flour, salt, baking powder and baking soda; set aside. In large bowl; beat together sugar and butter. Add eggs and vanilla; beat well. Stir in dry ingredients, mixing until thoroughly combined. Add 2 cups of corn flakes, chocolate chips and peanut butter chips. Drop by tablespoons in remaining cereal, coating dough completely. Place 2 inches apart on greased cookie sheet. Bake at 350°, about 15 minutes.
Spread frosting on cookies. Store in closed plastic container. Put remaining frosting in freezer for later use.
Cream butter. Add sugar and beat well. Add vanilla and mix. Mix nuts and flour. Add to mixture. Roll into small balls. Place on greased sheet. Bake at 300° for 45 minutes or less. Roll in powdered sugar while warm. Later repeat until they look like snow balls.
Peel the cucumber and cut into quarters lengthwise and remove the seeds. Chop fairly fine. Cream the cream cheese and add the salt and chives. Add the cucumber just before serving the sandwiches to avoid having the mixture become too watery. Spread on ovals or rounds or white bread with crusts removed. These are to be served open-faced.
Grease pie plate, 1 large or 2 small. Beat all ingredients together with electric mixer, about 2 minutes. Pour into pie plate. Bake for 55 minutes at 350°.
Cream sugar, butter, and eggs together. Add cup of coconut and stir well. Pour in prepared crust and bake at 300° until firm, about 35-40 minutes.
Combine water, salt and butter in 1 1/2-quart glass casserole. Cover with glass lid or plastic wrap. Microwave on High for 3 or 4 minutes or until mixture bubbles. Stir in milk and potato flakes. Blend in sour cream, onion salt and egg. Mix well. Sprinkle with cheese. Re-cover.
Mix thoroughly in blender. Pour into freezer container and fill with fresh sweet milk to freezer container line. Follow directions for operating freezer by the freezer maker.
Preheat oven to 375°. Beat egg whites with vanilla and salt until stiff. Beat in sugar until mixture becomes glossy and stiff. Fold in coconut and chocolate until blended. Drop on cookie sheets, lightly greased. Bake 20 minutes or until firm. Store in airtight container.
Pour pineapple juice over candied fruit and set aside. Cream butter and sugar. Add eggs. Sift flour and add to mixture. Add fruit, nuts and Karo syrup. Mix well. Pour mixture into 3 greased loaf pans that have been lined with wax paper. Bake at 250° for 2 1/2 to 3 hours. Cool on cake rack and remove wax paper.
Roll into nickle sized balls and bake on ungreased cookie sheet 20 minutes at 375°.
Drain pickles and slice. Place in jar. Cover with sugar and vinegar. Shake and let sugar mixture melt. Refrigerate overnight.
Sift dry ingredients. Cut in shortening with pastry blender until mealy. Add water to form dough. Put on floured board. Knead until smooth. Rest dough 20 minutes. Roll thin as possible; cut into 2 1/2 to 3-inch squares. Should puff as browning in oil. After frying, sprinkle with powdered sugar, cinnamon sugar or honey.
Cook potatoes, corn and chiles in broth until tender, about 15 to 20 minutes. Add remaining ingredients and heat through. Do not boil. Serve with flour tortillas.
Soak dates, apricots, raisins and currants in boiling water for 1 hour. Stir often. Mix together brown sugar, butter and pecans; add baking soda, flour, eggs and Grand Marnier. Mix well. Divide batter into 2 well-buttered bread pans. Bake at 325° for 1 1/4 hours; then test for dryness. Bake 10 minutes longer, if necessary, and test again. Cool for 10 minutes and remove cake to rack to cool.
Mix. Use 1/2 cup to 1 mug hot water. Can add 2 teaspoons Burgundy.
Mix in a large punch bowl the sherbet and pineapple juice. Add ginger ale to taste.
Mix all ingredients and bake in glass pie pan at 325° until center is set. Sprinkle a little of the bacon on top before baking.
Preheat oven to 350°. Combine flour, dry milk, salt and sugar. Cut in shortening until mixture resembles cornmeal. Mix in egg. Add enough water so that mixture forms a ball. Pat out dough 1/2-inch thick with your fingers on a lightly oiled cookie sheet. Cut out with a cookie cutter and remove scraps. Pat out scraps and proceed as before. Bake for 25 to 30 minutes. Remove from oven and cool on cake rack.
Peel, core and slice apple into eighths. Spread peanut butter on one side of sliced apple and serve. Eat 'em up and enjoy!
Beat egg in pan; add milk, sugar, salt, Grape-Nuts and raisins. Stir all together well. Cover and cook without stirring for 1/2 hour.
Cook rice, following usual directions. Fry bacon; drain. Mix 1/4 cup bacon drippings with sugar, vinegar, water, onion and pepper; heat thoroughly. Mix with rice, pimento and egg. Toss with bacon, also. Salt and pepper to taste. Serve warm. Feeds 4 as side dish.
Rinse fish with cold water; pat dry with paper towels. Cut fillets in 6 equal-size serving portions. Combine oil, salt and garlic in oblong glass baking dish. Put fish in mixture. Let marinate 10 minutes; turn; marinate additional 10 minutes. Remove fish from marinade, roll in Parmesan cheese, then in bread crumbs. Place fish on a well-greased baking sheet. Bake in a hot (500°) oven 12 to 15 minutes, or until fish flakes easily with a fork. Enjoyed by Vito Vergari. Yields 6 servings.
Mix all ingredients together well and place on oil paper in a dish or square pan. Put in refrigerator and chill until firm. Cut in squares.
Cook macaroni. Add all ingredients together. Pour into 13 x 9-inch pan. Dot with sugar. Bake at 350° for 1 hour to 1 1/2 hours. Serve cold.
Mix ingredients. Spoon into muffin pan. Bake at 400° for 20 minutes. Makes 12 muffins.
For frosting, beat margarine or butter until fluffy. Add powdered sugar, vanilla and enough milk or cream to make frosting of good spreading consistency. Stir in the reserved toasted pecans.
Heat soup, cheese and onion. Pour over vegetables and fries. Bake 45 minutes at 350°.
Combine softened cheeses; cream well. Blend in the 1/3 cup coconut, onion and Worcestershire sauce. Cover and chill at least six hours. Before serving time, combine last 3 ingredients on piece of wax paper. Form cheese mixture into a ball and roll in pecan and parsley mixture until completely covered. Place on crystal platter and serve with crackers.
Cut pound of bacon in 1/2. Wrap each chestnut with bacon and stick with toothpick. Melt sugar and catsup together; pour over chestnuts in 9 x 13-inch pan. Cook at 375° until bacon is done, around 1/2 hour.
Mix ground beef, onion, flour and milk together. Make into small balls and brown well. Drain off fat. Mix grape jelly and chili sauce; add meatballs. Simmer 30 minutes. Stir often so meatballs become well glazed.
Put all ingredients in a bowl and stir gently. Let stand for about 5 hours before serving. Drain off liquid and serve.
Stir-fry pork in oil with onion and mushrooms until pork is white inside. Add can of diced tomatoes and seasoning. Cover and simmer for 10 minutes. Serve over hot cooked noodles. Serves 4, or, if you eat like we do, it serves 2.
Soften butter and cheese. Cream together until smooth and add vanilla. Add sugar gradually and beat until smooth. Add nuts.
Generously butter 9 x 13-inch baking dish. Cut or break bread into cubes. Spread bread in bottom of dish. Cover bread with shredded cheese. Beat together eggs, milk, mustard, salt, onion, etc. (add crumbled bacon). Pour mixture over bread and cheese. Cover and chill at least 12 hours, not more than 24 hours. Remove from refrigerator and let stand for 10 minutes. Bake in oven at 325° for 1 hour. Serve hot or cool for about 40 minutes and serve.
In Dutch oven combine all ingredients except spinach and pasta. Heat about five minutes. Add spinach; bring to a boil. Reduce heat and simmer 10 minutes. Add pasta, reheat and serve. Sprinkle with Parmesan cheese to taste.
Sift dry ingredients together. Mix cream cheese, butter and sugar. Add eggs, one at a time. Add extract to milk and then add alternately with the sifted dry ingredients to the butter mixture. Pour into a greased and floured tube pan or loaf pan. If you wish, the following filling may be used.
Bake in buttered dish. Place in pan of hot water and bake in moderate oven for 30 to 40 minutes. Serves 6.
Heat lemon Jell-O and pineapple with juice, to a boil, stirring constantly. Cool.
Preheat oven to 400°. Cut turkey or chicken and potatoes into 1-inch chunks. In a 10-inch skillet, over medium heat, heat turkey, potatoes, onion, (sausage), frozen mixed vegetables, undiluted cream of chicken soup and milk to boiling. Reduce heat to low, cover and simmer 5 minutes, gently stirring occasionally.
Beat egg whites with salt until foamy. Add vanilla. Add sugar, 2 tablespoons at a time. Beat until stiff. Fold in nuts and chips. Drop by teaspoon onto foil-lined cookie sheets. Preheat oven to 350°. Place in oven. Turn off heat immediately. Do not open oven until completely cold. Even leave overnight if possible.
Cook broccoli. Drain well. Put broccoli into an ungreased 1 1/2-quart casserole dish. Heat oven to 400°. Beat soup and milk until smooth and pour over broccoli. Sprinkle with cheese. Beat Bisquick and margarine until crumbs and sprinkle over cheese. Bake until topping is light brown (20 minutes).
Rinse chicken pieces under cold running water and pat dry with paper towels. Put garlic, peppercorns, oregano, salt and onion powder in a mortar. Pound until crushed. Rub seasoning thoroughly into chicken pieces. Place chicken in a bowl. Mix olive oil and vinegar and pour over chicken. Cover and let stand 15 minutes. Heat vegetable oil in a large pot, casserole or Dutch oven. Add chicken pieces and cook over medium heat, turning occasionally, until lightly brown. Add sofrito, tomato sauce, achiote and sage. Saute for 2 to 3 minutes. Add green pepper, stuffed olives and water to cover chicken pieces (about 1 cup). Cover and simmer over low heat for 45 minutes. During the last 20 minutes, add potato chunks. Chicken is done when it's tender and sauce has thickened a bit. Serve over rice or with bianda.
Mix sugar, salt and cinnamon in a small bowl. In a large bowl, beat 1 egg white until foamy and add pecan halves. Toss until well coated. Add sugar mixture to coated pecans and stir well until pecans are coated. Spread pecans on greased cookie sheet and dot with 4 teaspoons butter. Stir every 5 to 10 minutes. Bake 1 hour at 275°.
Mix all ingredients together. May bake in muffin pans or as one. Bake at 350°.
Chop vegetables thin into large airtight container. Then boil sugar, vinegar and seasoning. Pour over vegetables. Let set 12 hours in refrigerator.
Grind pears, pepper and onions. Boil together 30 minutes. Thicken with 8 tablespoons flour. Stir constantly and cook 10 minutes. Makes 10 pints.
Melt butter. Add broccoli and cook until thawed. Warm up soup and Cheez Whiz. Then place all ingredients in crock-pot and heat for 30 minutes on low or bake in 350° oven for 30 minutes.
Heat oven to 375°. In large bowl, combine all ingredients, except potato chips. Spread in a 9 x 13-inch pan. Top with potato chips. Bake about 1 hour. Makes 12 servings.
Skin pepperoni roll and slice. Cut slices into 4ths. Put olive oil in bottom of large pot to cover the bottom. Add oregano, garlic and pepperoni. Cover and cook to blend
Bring to a boil for 5 minutes the sugar and water. Add the peanut butter, marshmallow cream and vanilla.
Layer vegetables (should be loose pack) still frozen in a 9 x 13-inch pan. Add salt, chestnuts and onions. Mix soup with sour cream. Pour mixture over the vegetables and top with crackers which have been mixed with butter. Bake 1 hour at 350°.
Drain pineapple, then mix with pie filling. Add sweetened condensed milk (not evaporated milk) and pecans. Fold in thawed Cool Whip. Place in glass bowl and refrigerate several hours before serving.
In small bowl mix peaches and lemon juice together. In 2-quart saucepan, stir together corn syrup and margarine. Stirring occasionally, bring to boil over medium heat and boil 5 minutes. Add peaches. Reduce heat and simmer 5 minutes. Serve over pancakes, waffles, French toast, pound cake, baked ham or chicken. Makes about 2 cups.
Saute onions, celery and green pepper in butter. Add hamburg and brown. Mix tomato sauce, tomato paste, oregano and Parmesan cheese. Add to meat mixture. Cook 1/2 hour in pressure cooker or simmer on slow heat for 2 to 3 hours.
Make patties from ground beef and brown on both sides in large skillet. Drain off grease, reduce heat to simmer. In a bowl combine chicken and mushroom soup with milk, salt and pepper to taste. Pour over beef patties and cover and simmer for 1 hour.
Preheat oven to 350°. Grease 13 x 9-inch pan. In a large bowl, combine cake mix, margarine and 1 egg. Mix at low speed until well combined; mixture will be crumbly. Press evenly into bottom of prepared pan.
Melt the margarine in a large bowl. Add all other ingredients except walnuts. Mix well. Stir in walnuts. Spread out batter evenly in an 8 x 8 x 2-inch metal pay sprayed with cooking spray. Bake at 350° for 30 minutes or until done. Serves 16. Calories per square: 105. Fat 4 g and cholesterol 0.
Combine sugar, eggs, salt, flour, and juice from pineapple and oranges in pan. Cook until thick. Cook and rinse macaroni. Mix with sauce and let stand in refrigerator overnight. Add fruits and Cool Whip.
Remove excess fat from beef. Cut into 4 pieces. Place beef in a 4 to 5-quart slow cooker. Mix remaining ingredients; pour over beef. Cover and cook on low heat for 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut into thin slices or shred; stir back into sauce. Cover and cook 20 to 30 minutes more, or until beef is hot. Makes about 12 sandwiches. Serve on low-carb buns or alone with sugar-free coleslaw.
Mix first 3 ingredients. Spread over bottom of 9 x 13-inch greased baking dish. Bake at 375° for 15 minutes and then allow this crust to cool.
In a Dutch oven or 4 to 5-quart pot with cover, brown the meat very well on all sides. (If meat has no fat, use some margarine for browning.) Add the chopped onion and cook until onion is soft and translucent, but not brown. Add 1/4 cup water and 1 tablespoon vinegar. Cover and simmer 3 to 4 hours, until meat is tender and cooked through. (Add extra water as needed during cooking.)
Prepare macaroni according to package directions. Add vegetables for last 5 minutes of cooking time. Drain. In saucepan, gradually stir soup into cream cheese; add the milk, cheese and pepper. Heat (on low) until cream cheese is melted, stirring often. Add macaroni and vegetables. Heat through.
Cook rice and broccoli according to directions on package. Spread rice on bottom of buttered 13 x 9 x 2-inch pan. Top with broccoli, ham, mushrooms and cheese. Blend soup, mayonnaise, mustard and curry. Pour soup mixture over all. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour.
Combine pasta, sauce, salt, water and hamburger (or any meat you want) in 13 x 9 inch dish, mixing well. Cover with foil and cook at 400° for 35 minutes. Take out of oven and stir. Put shredded cheese on top and bake in oven for 15 to 20 minutes until done.
Boil the chicken in water with 1 tablespoon salt and the bay leaves. Cool, debone and cut into bite size pieces. Boil spaghetti until tender, rinse and drain. Melt margarine in large casserole; saute onion in margarine. Add soup and Ro-Tel tomatoes. Cut cheese into pieces and add to the mixture. Stir until cheese melts and add the chicken and spaghetti. Cover and bake 30 to 45 minutes at 375° (add salt and pepper to taste).
Cream butter, sugar and flour; add eggs (1 at a time) and beat well after each addition. Stir in all remaining ingredients. Pour into pie shell. Bake at 450° for 15 minutes. Reduce heat to 375° and continue baking an additional 45 minutes or until it tests done.
Mix berries, cornstarch and 1 cup of sugar in bowl. Spread in 9-inch square baking pan. Combine butter, milk, salt, vanilla and 1/2 cup of sugar in saucepan. Bring to a boil, stirring frequently. Cool to lukewarm. Stir in flour and baking powder. Pour evenly over blackberries. Bake at 350° for 45 minutes.
Saute onions until soft, not browned. Add paprika, tarragon and red wine vinegar. Stir well. Add chicken which has been rolled in flour mixed with salt and pepper. Brown lightly on both sides. Add broth and sherry. Cover pan. Cook over low heat about 40 minutes or until chicken is tender. Remove chicken to platter and keep warm. Add sour cream to sauce in pan; blend well. Heat thoroughly. Pour over the chicken and serve with egg noodles.
Put all ingredients into blender for short time. Keeps well. Or may dice onion and shake in quart jar.
Preheat oven to 350°. Melt stick of butter and pour into a 9 x 13-inch pan. Sprinkle graham cracker crumbs; press. Sprinkle butterscotch chips over crumbs. Then sprinkle chocolate chips. Then sprinkle coconut and walnuts over chocolate and butterscotch chips. Pour condensed milk over entire mixture. Bake at 350° for 30 minutes. Cool. Cut into squares.
Wash peas, cover with water and let soak over night. Drain, add seasonings, peas and cover with water. Cook 45 to 60 minute. Add more water if necessary to keep peas juicy. To serve: mix cooked peas with cooked rice.
Cut crusts from bread; butter one side and place buttered side down on square cake pan. Mix ham, mustard and seasonings and spread it over the bread. Cover with slices of cheese and top with remaining 4 slices of bread, buttered side up. Mix beaten egg and milk together and pour this over top layer. Chill, covered, for 1 hour (or leave in refrigerator overnight). Bake at 325° for 1 hour; serve immediately.
Stir dry ingredients together. Add sugar and rolled oats. Beat together in a large bowl egg, milk and melted margarine. Add the dry ingredients and stir just until moistened. Fold in blueberries. Bake at 375° for 20 minutes or until brown.
Melt Hershey bars with small amount of water; add Cool Whip. Mix well. Pour into baked pie shell. Cover with whipped cream.
Beat egg whites until stiff. Mix remaining ingredients together and fold into egg whites. Place in buttered pie pan. Bake at 325° for 30 minutes. Serve with whipped cream.
Preheat oven 425°. Mix all dry ingredients together in large bowl; set aside. Dissolve yeast in very warm water, then add oil and buttermilk. Pour this mixture into dry ingredient mixture. Mix well, turn out onto well-floured cutting board (or pastry sheet) and knead lightly until dough is well-floured; now pat out to 1/2-inch thick. Cut biscuits and put on baking sheet. Bake until brown.
Combine sugar and water in a saucepan; stir over heat until sugar dissolves. Bring to boiling point; let boil, without stirring, for about 7 minutes. Cool; add fruit juices. When ready to serve, pour over ice; add ginger ale. Garnish with mint sprigs. Serves 25.
Heat nonstick skillet over medium heat. Melt margarine. Add chicken. Sprinkle chicken with 1/2 of garlic, taco seasoning, salt, pepper and 2 dashes of Worcestershire per breast half. Turn and repeat other side. Cover and cook for 10 minutes. Turn and cook until done. Serve on warmed onion rolls; top with your favorite condiments.
Preheat oven to 375°. Mix all ingredients together well. Place in a large, greased baking pan and bake, uncovered, for 1 hour. Serves 8 to 10.
Brown beef with onions. Add taco seasoning mix and Ro-Tel tomatoes. Layer meat mixture with shells, sour cream and cheese. Bake 30 minutes at 350°.
Beat together sugar, cream cheese and vanilla. Fold in whipped cream. Pour in pastry shell. Add almond extract to cherry filling and chill overnight.
In a saucepan, melt butter over medium heat. Add onion. Cook about 8 minutes until tender. Add mushrooms. Cook 5 minutes. Add broth, water, Worcestershire sauce and pepper. Bring to a boil. Cover and simmer 30 minutes. Before serving, sprinkle with Parmesan. Yields 6 cups.
Pour all the ingredients into a bowl and mix until fluffy. Grease Bundt pan. Preheat oven for 30 minutes at 350°. Bake for 40 minutes. This is wonderful served for breakfast or dinner.
Bring to boil, then simmer to desired thickness. Cook meat slowly and baste frequently.
Brown ground beef. Cook Tater Tots as directions call for. Mash up Tater Tots; line bottom of 9 x 13-inch baking pan. Put in drained ground beef. Mix mushroom soup with water; pour over top of ground beef. Sprinkle cheeses over top. Bake at 350° for 45 minutes, or until cheese is golden brown. Serves about 6.
Mix sugar and cocoa. Add remaining ingredients. Mix and pour into deep-dish unbaked pie shell. Bake at 325° for 45 minutes or until filling is set.
Combine all ingredients. Pour into a 1 1/2-quart casserole dish and cover. Bake at 325° for 3 hours or until tender.
Add the chocolate to milk and heat in a double boiler. When chocolate is melted, beat with a rotary eggbeater until well blended. Combine sugar (1 cup), flour and salt. Add gradually to the chocolate mixture and cook until thickened, stirring constantly. Then continue cooking for 10 minutes, stirring occasionally.
Cook butter and sugar in a double boiler until mixture is thick and sugar is dissolved. Add spoonful of mixture to egg, then stir egg into butter-sugar mixture. Cool slightly; add whiskey. Serve hot or cold over Bread Pudding.
Beat cream cheese and eggs until smooth. Add sugar and mix. Stir in Cool Whip; add pineapple or strawberries. Line bowl with vanilla wafers. Alternate mixture until all is used up. Set in refrigerator. Set overnight.
Put chicken pieces in lightly greased Pyrex pan, 9 x 13-inch. Add potatoes, cut up in large pieces, chopped onions and spices plus salt and pepper. Bake in 350° oven for 1 hour.
Mix apples, cranberries and granulated sugar and put in a 10 X 13 inch pan. Mix oatmeal, brown sugar, flour, pecans and butter well and put on top of apple mixture. Bake at 350° for 1 hour.
Mix ingredients, then put mixture in refrigerator to chill. (If you want different colors, half the mixture before adding the jello.) Roll into little balls. Leave a little jello in a saucer to roll balls in. When they set awhile, they firm up.
Cook milk and flour until thick, like a ball. Mix Crisco and sugar. Add your thickened flour and milk. Mix well. You may mix any type flavoring. Top cake.
Beat eggs slightly, add other ingredients. Mix well, by hand and pour into unbaked	pie shell. Bake 45 minutes or until done at 300°. Makes 9-inch pie.
Cook carrots until tender. Drain and cool. Cut onion and pepper in round slices and mix with cooked carrots. Mix remaining ingredients and pour over vegetables. Cover and marinate 12 hours or more. Drain and serve. This mixture should keep for 2 weeks.
Combine dry cake mix, 2 eggs and 1 stick margarine. Spread in a greased 9 x 13-inch pan.
Brown ground beef and onions. Drain fat. Mix cream cheese with beef. Pour into baking dish and sprinkle with grated cheese. Add biscuits to the top and bake until brown at 400°.
Combine chicken, salsa, onions, chili powder and salt in a saucepan; simmer until most of the liquid is evaporated.
Combine first 5 ingredients and bring to a boil. Boil for 5 minutes. Remove apricots and set aside. Cool liquid and add eggs, soda, flour and pecans, mixing well. Add reserved apricots. Place in 2 greased and floured loaf pans. Bake at 325° for 1 hour.
The night before, mix together oatmeal, brown sugar and oil. Next morning, mix in beaten eggs, salt and almond flavoring. Drop from teaspoonfuls on greased cookie sheet and bake at 325° for 15 minutes.
Drain the fruit cocktail. Sprinkle the jello over the fruit; stir and let set for 30 minutes. Stir in the sour cream and Cool Whip. Next, add the remaining ingredients in desired quantities. Refrigerate before serving.
Mix all ingredients and bake in a Bundt pan at 350° for 30 to 40 minutes.