HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening, brown sugar, egg, 1/2 teaspoon vanilla, flour, 1/2 teaspoon salt, soda and rolled oats. Place half of this mixture in a 9 x 13-inch pan.
Cook bacon in large skillet on medium heat until crisp. Drain on paper towels and crumble. Remove bacon drippings from skillet. Place onions in skillet and add sugar, mustard, garlic powder, salt and vinegar; toss with spoon to mix. Cover and simmer on low heat setting for 20 minutes.
Mix well and put 1/2 mixture in greased skillet. Add 2 cups grated cheese and then pour in remaining mixture and bake for 1 hour at 350.
Mix margarine and brown sugar. Add eggs, one at a time. Add flour, baking powder and salt. Stir. Add nuts and chocolate bits. Spread onto greased 11 x 17-inch pan. Bake at 315° for 25 minutes. Cool and cut into squares.
Mix and separate into 2 parts. Roll out each between 2 sheets of waxed paper.
Ask your assistant to help you here. First, preheat your oven to 400°. Then, you can peel the potatoes or not, it's up to you (although the skin is the healthiest part). Cut each one into long wedges (about 8 per potato) and put them on a cookie sheet.
Sift dry ingredients into bowl. Add shortening, water, nuts, raisins and applesauce. Beat 2 minutes. Add egg and beat 2 minutes more. Bake in greased 9 x 9 x 2-inch pan at 350° for 50 to 55 minutes.
Bring pineapple and sugar to boil; boil 3 minutes. Add jello; stir until dissolved. Add cream cheese and stir. Cool. Fold in rest of ingredients. Pour into 9-inch square dish. Chill until firm. Cut into squares and serve on lettuce leaves.
Melt margarine. Add white sugar and brown sugar, eggs and vanilla. Mix well. Sift salt, soda and flour together. Add half of dry ingredients and beat. Stir in walnuts (or pecans).	Blend in rest of flour mixture. Shape into two long, thin rolls and wrap each in plastic or waxed paper. Refrigerate or freeze. Slice and bake as needed. Bake at 400° for 8 to 10 minutes depending on your oven and thickness of slices.
Blend cream cheese with milk. Add dried beef, pepper and sour cream. Pat into an 8-inch glass pie pan. Spread chopped walnuts on top. Bake at 350° for 15 minutes. Serve hot with crackers.
Cream margarine and sugar. Add flour, soda and salt sifted together; mix well. Stir in rolled oats. Press half of crumb mixture into greased 13 x 9-inch pan. Spread with preserves; cover with remaining crumb mixture. Bake at 400° for 25 minutes. Cool 5 minutes; cut into bars. Yields 2 dozen. Can be made with other preserves; such as apricot.
Place flour and cheese in a bowl. Add butter; cut into small pieces. Mix ingredients with pastry knife or your hands until the butter is thoroughly blended and the dough clings together in a ball. Divide into 3 balls; chill 3 hours.
Mix together first three ingredients (apples, cranberries and sugar) in casserole dish. Combine rest of ingredients for topping. Bake at 350° for 1 hour.
Brown hamburger and onions in small amount of fat; pour off excess fat. Add chopped green pepper, mushrooms plus liquid from can and remaining ingredients.
Beat together in large bowl until well mixed the eggs, oil, sugar and vanilla. Add and mix until well blended the flour, baking powder, salt and baking soda. Fold in chopped apples and walnuts. Batter will be very thick like cookie dough. Pour into a greased and floured 9 x 13-inch pan or tube pan. Bake at 350° for 55 to 60 minutes. Serve plain or with whipped cream or a scoop of vanilla ice cream or sprinkle with powdered sugar.
Into each glass, pour 1/3 cup pineapple juice. Tip glass and slowly pour 1/3 cup tomato juice down side of glass. If desired, float thin lemon slices, halved on top.
Cook carrots in salted boiling water, cover, 8 to 10 minutes or until tender. Drain and set aside. Melt 2 tablespoons butter in a saucepan over low heat. Add onion and cook, stirring often, until tender. Add flour and next three ingredients, stirring until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in cheese and then carrots. Spoon into a lightly greased 1 1/2-quart casserole. Combine bread crumbs and 2 tablespoons butter and sprinkle over carrot mixture. Bake at 350° for 25 minutes. Makes 6 servings.
Combine flour, sugar, salt, soda, pineapple and eggs. Pour into greased 13 x 9 x 2-inch baking pan. Combine brown sugar and pecans; sprinkle over top of mixture. Preheat oven to 350°. Bake 40 minutes or until lightly browned. Cool 5 minutes. Pour topping over warm cake. Serve with whipped cream.
Mix together well. Bake in cold oven at 325° for 1 hour and 15 minutes or until done.
Combine first 5 ingredients, mixing until thoroughly blended. Pour into prepared pastry shell. Bake in hot oven (400°) for 15 minutes; reduce heat to moderate (350°). Bake for 30 to 35 minutes longer. Filling should appear slightly less set in center. Chill. Top with whipped cream.
Place 1/2 teaspoon dill and 1/2 clove garlic in each pint jar. Fill each jar with carrot sticks. Boil water, vinegar and salt. Pour over carrots. Close jars and turn upside down for about 10 minutes or until sealed.
Preheat oven to 350°. Use a 9 x 13 x 2-inch cake pan; spray with Pam.
In a large bowl, combine oil, vinegar, lime juice, onion, garlic, pepper sauce, salt and pepper. Add chicken; marinate at least 1 hour at room temperature or overnight in the refrigerator. Light charcoal grill or preheat broiler. Remove chicken from marinade; reserve marinade. Grill over medium-hot coals or broil, turning and basting with marinade several times, for 10 minutes, until chicken is opaque throughout but still juicy. To serve, spread tortillas with salsa and sour cream. Add chicken; top with lettuce. Wrap up tortilla and pick up to eat. Serves 8.
Beat shortening and butter at medium speed of an electric mixer until fluffy. Add 1 cup powdered sugar and salt. Mix well. Stir in flour. Add water, vanilla and almonds, stirring well. Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten. Bake at 325° for 12 to 15 minutes or until firm and lightly browned. Dredge warm cookies in additional powdered sugar. Yield: 4 dozen.
Preheat oven to 350°. Angel food cake mix and 2 2/3 cups water. Add "A" mix and mix in large stainless steel bowl (Kitchen Aid). Mix for 2 minutes on slow. Whip until peaks don't fall. Put into large bowl. Sprinkle 1/4 flour ("B" package) onto whipped eggs at a time, then fold. Pour into 13 x 9-inch pan. Spread evenly. Cook for 30 to 40 minutes. Let cool 35 to 45 minutes. Marshmallows should be spread like a beard; gumdrops as eyes. Ice cake with icing evenly, then chow.
Melt butter and chocolate chips; cool. Add nuts and marshmallows. Spread coconut on 2 sheets of waxed paper and divide chocolate and marshmallows on each. Roll in logs and refrigerate until firm. These will keep a long time in refrigerator or freezer.
Preheat oven to 350°. Beat eggs with salt and pepper in bowl. Rinse chicken and pat dry. Dip into egg mixture; roll in cracker crumbs, coating well. Brown in hot oil in skillet; drain chicken and skillet well. Arrange chicken in lightly greased 9 x 13-inch baking dish. Bring tomato sauce, basil and garlic powder to a boil in skillet. Simmer for 10 minutes or until thickened. Stir in butter. Pour over chicken; sprinkle with Parmesan cheese. Bake, covered, for 30 minutes. Arrange Mozzarella slices over top. Bake, uncovered, for 10 minutes. Makes 6 servings.
Empty potato slices (and seasoned sauce packet) into an ungreased 2-quart casserole dish. Heat tomatoes, water and oregano to a boil. Stir into potatoes. Arrange pepperoni on top and sprinkle with cheese.
Line a 9 x 5 x 3 inch pan with foil, butter it. Butter sides of heavy 2 quart saucepan. In the saucepan, mix sugar, milk, chocolate, corn syrup Cook and stir over medium high heat until mixture boils. Reduce heat to medium low and boil at moderate, steady rate. Stir frequently until soft ball stage (234 degrees) about 20 to 25 minutes. Remove from heat, add butter and vanilla, but do not stir. Cook without stirring to 110 degrees (about 55 minutes). Beat mixture vigorously with wooden spoon until fudge begins to thicken. Add nuts, continue beating until fudge becomes very thick and starts to loose gloss-about 10 minutes. Quickly spread fudge into prepared pan. Score into squares while warm, when fudge is firm, use foil to lift out of pan. Cut in squares, top each with a walnut half. Makes about 32 pieces.
Dissolve sugar, cider vinegar, oil and salt; heat to boiling. Pour over vegetable mixture and let stand overnight in a crock. Stir occasionally. Store in refrigerator. Keeps well. Makes 1 gallon.
Preheat oven to 350 degrees. In large skillet over medium high heat, heat oil. Add mushrooms and garlic. Cook and stir until the mushroom liquid has evaporated (about 5 minutes).
Preheat oven to 375°. Mix the mustard and wine to a dipping consistency with a whip. Combine bread crumbs with cheese in a large plastic baggie. Dip chicken in mustard mixture, then shake in bread crumb mixture. Bake on a greased foil, covered, baking sheet for 30 minutes or until coating is brown and crispy. Best served hot.
Brown meat. Add chili mix. Blend Ro-Tel tomatoes and cheese soup. Mix well. Place rice on plate. Top with meat mixture, then Fritos, lettuce and then tomato. Spoon on heated cheese sauce.
Prepare spaghetti per package directions. Brown meat and drain. Stir in herb spiced mix, tomato paste and water. Bring to boil and simmer 10 minutes.
Put chopped lettuce in a bowl. Add celery, pepper and onion on top. Add peas, 2 cups Miracle Whip, 2 teaspoons sugar, crumbled bacon and top with shredded cheese.
Cook noodles in salt water 15 minutes. Brown meat in butter, add onion and celery. Cook 10 minutes. Mix noodles, onions and celery. Add cheese (cut fine), tomato soup and salt and pepper. Cover with bread crumbs and bake at 350 for 45 minutes.
Work dough for 10 minutes. Chill overnight. Drop by spoonful. Bake at 300° for 30 minutes.
Blend in all ingredients; beat 2 minutes or until smooth. Pour into 2 (9-inch) greased and floured pans. Bake at 350° for 30 minutes.
This is a recipe for dried string beans. Take fresh string beans and a needle with a fish line and string beans on it like a necklace. Hang them in the attic to dry. When you are ready to cook them, cook them like dry shell beans. Soak them overnight in water. Add a few pieces of bacon pieces, onion, salt and pepper. Simmer for 2 1/2 to 3 hours. Flavor is a combination of dry beans and string beans. Very good!
Mix cocoa, sugar and flour together in a pot. Add 1/2 cup hot water to mix. Then add milk and cream. Bring to a boil over medium heat until thick and bubbly. Serves 4. Use on pancakes or biscuits. Very delicious.
Using kitchen mallet, pound chicken breasts to 1/2 inch thickness. Combine olive oil, garlic and juice of limes. Marinate 2 hours. Grill or broil chicken until done. Stir-fry vegetables. Squeeze a bit more lime juice on chicken. Chicken tastes even better cold.
Cream together sugar and shortening. Add egg. Sift flour and cocoa together. Alternate flour and milk to batter. Add remaining ingredients. Pour into greased and floured cake pans. Bake at 350° about 25 minutes.
Layer ingredients in order in a 8 inch dish. Squash, onion, cheese then crackers make two layers. Beat eggs and mix with milk pour over crackers. Pour melted butter over top. bake at 400° for 30 minutes or until brown.
Heat oven to 350°. Lightly grease jelly roll pan. Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Serve warm. Makes about 7 dozen appetizers.
Grease 9 x 13-inch pan. Make cake mix according to box. Pour half batter into pan and bake at 350° for 15 minutes. Make sauce in pan with butter, milk and caramels. Remove cake from oven; pour on caramel mix. Sprinkle chips and nuts over sauce. Top with remaining cake mix and bake for 15 to 20 minutes more.
Mix all ingredients together in medium to large casserole dish. Bake for 1 hour at 350°. Sprinkle with bread crumbs and broil 5 to 10 minutes or until top is golden.
Place roast in stock pot of roughly the same size. In another pan, combine vinegar, 2 1/4 cups water, lemon, onion and spices. Bring to a boil. Pour over roast, cool and refrigerate for 3 days, basting and turning often.
Mix Oreo cookies and margarine and press in a 9 x 13-inch glass pan. Slice ice cream and place on top. Sprinkle with salted peanuts. Put in freezer. Combine powdered sugar, chocolate chips, 1/2 cup margarine and evaporated milk. Bring to a boil for 10 minutes over medium heat. Boil gently. Cool. Pour over ice cream. Freeze.
Mix crumbs and butter; set aside for topping. Melt 2 tablespoons of butter, in a large saucepan, over low heat. Stir in flour, salt, pepper, onion and sugar. Add sour cream. Stir until smooth. Increase heat to medium and cook until thick and bubbly. Remove from heat.
Mix all ingredients together, except graham cracker crust. Pour mix into crust and chill.
Preheat oven to 375°. Combine soup, water, rice 3/4 tsp. dill and pepper in a 13x9 inch baking dish; Mix well.
Cook celery and onion in butter until clear. Mix all ingredients together. Pour in greased casserole dish. Bake at 350° until lightly browned. (Can be topped with grated cheese.)
Place raspberries in container of an electric blender or food processor; process until smooth. Add powdered sugar and remaining ingredients; process until blended. Pour through a wire-mesh strainer; press mixture with back of a spoon against the sides of the strainer to squeeze out liquid. Discard seeds. Serve with pound cake and additional fruit. Yields 1 cup.
Mix Jell-O and hot water; cool and salt. Add cottage cheese and salad dressing. Grind carrots, pepper and onion. Add milk last. Goes real well with turkey.
Beat with mixer until creamy. Serve with apple wedges. Tastes like caramel apples.
Brown 2 cloves of chopped garlic in hot oil in wok. Remove garlic. Add chicken to hot oil and cook until browned. Remove from oil. Add vegetables to oil and stir-fry until tender. Return chicken to wok. Add 2 tablespoons soy sauce and 1/2 cup chicken broth. Stir until heated.
Brown hamburger and onion. Drain off grease. Mix in soups, chilies and seasonings. Place half of this mixture in 9 x 13-inch dish. Next, lay taco shells over top of this. Finally, place remaining hamburger mix on top of shells. Bake at 350° for 30 minutes. Sprinkle grated cheese over top and serve.
Brown with bacon. Stir until crumbly. Drain. Add onion. Stir in next 5 ingredients. Add beans and mix. Spoon into large baking dish. Bake at 350° for 40 minutes. Sprinkle with cheese. Bake 10 more minutes or until cheese melts. Serves 10.
Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings and worcestershire sauce. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour stirring every 15 minutes. Spread on paper towels to cool.
Mix first 3 ingredients, then add last four. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned.
Stir yogurt in carton to blend. Drain apricots and cut up fruit. Combine yogurt, apricots, sugar, and nuts. Spoon into container and freeze. Line a loaf pan with waxed paper and pour into pan and let freeze, then take out and wrap and leave in freezer for later use.
Stir onion into water; let stand a few minutes. Heat butter until bubbly; toss in rice, onion and celery. Cook and stir 2 to 5 minutes until rice tuns pale wheat color. Add broth; cover and simmer over low heat 25 minutes until all liquid is absorbed or use microwave. Stir in herbs, salt, pepper, almonds and grapes. Mix lightly with fork.
Cream together shortening and sugars. Add beaten eggs, beat until light and creamy. Gradually mix in dry ingredients and vanilla. Add oatmeal, raisins and nuts. Mix well, drop by teaspoons onto greased baking sheet. Cook at 350° for about 12 to 15 minutes. Makes 6 dozen or more.
Boil last 3 ingredients until hard crack stage. Stir in 1/2 teaspoon soda. It will foam up. Pour over corn and stir. Bake at 250° for 1 hour. Stir every 15 minutes.
Add vanilla to mashed potato, mix well. Roll out on powdered sugar. Spread surface of potato with creamy peanut butter. Then roll up like a jelly roll, or cinnamon roll. Slice into 1/2 to 3/4 inch slices. Keep stretching the roll to give you the maximum amount of candy pieces. Refrigerate covered with wax paper and loose plastic. Remove when ready to eat, all at once or piece by piece.
Combine pie filling, milk, butter and chocolate chips in pan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Refrigerate 3 hours. Garnish with whipped topping and grated chocolate chips.
Cream margarine, oil and sugar. Add eggs one at a time. Beat well. Add vanilla and milk. Blend well. Sift dry ingredients and add slowly to creamy mixture. Stir in grated zucchini. Pour into greased and floured 9 x 13-inch tin. Sprinkle with chocolate bits and chopped walnuts. Bake at 325° for 45 minutes.
Melt butter; stir in flour, salt and pepper. Dissolve bouillon in hot water; stir into flour mixture. Add milk. Stir over medium heat until thickened. Combine sauce with chicken and vegetables and heat through. Pour into lightly greased casserole dish. Arrange biscuits on top. Bake at 450° for 10 to 15 minutes or until biscuits brown. Serve immediately.
Bring seafood seasoning, water, vinegar and salt to boil in large, shallow pan with a tight-fitting lid. Add frozen fish. (Do not use breaded or thawed fish.) Boil 7 1/2 minutes on each side for a total of 15 minutes. Remove from pan and place on cookie sheet. Stir lemon juice with margarine and drizzle part of mixture over fish. Sprinkle with parsley and/or paprika. Broil 2 or 3 minutes. Serve with remaining melted margarine.
Mix sugar and cinnamon together. Roll biscuits in this mixture. Place biscuits in Bundt pan, greased. Melt sticks of butter and add white sugar, brown sugar and cinnamon. Pour this mixture over biscuits. Bake at 350° for 30 to 40 minutes.
Brown hamburger and onion finely chopped in skillet; drain. Line baking dish with tortillas, bottom and sides, allowing to extend over top of the pan. Pour hamburger mixture on top, then add Ranch Style beans. Top these ingredients with grated cheese.
Combine ingredients and put in 9 x 13-inch cake pan. Blend together topping and sprinkle on top.
Put 1 box washed, stemmed, whole berries in bottom of a baked pie shell. Mash berries from the other box. Add water and 1/2 cup of sugar and boil. Add 1/2 cup of sugar and cornstarch, mixed together. Boil until clear, stirring constantly. Add lemon juice. Cool and pour over berries in pie shell. Top with whipped cream before serving.
Cut new potatoes into bite-sized chunks and boil until tender. Cook and crumble bacon. Mix cheese, onion, mayonnaise and bacon.	Layer potatoes in 9 x 13 pan and pour mixture on top. Spread evenly over potatoes and bake for 30 minutes at 325°.
Chop vegetables and layer in order given. Spread Miracle Whip on evenly, seal entire surface.
Brown ground beef. Sprinkle garlic salt; add rice and water. Simmer, uncovered, for 40 minutes. Next add carrots and potatoes. Cook 20 minutes. Stir in soy sauce, salt and pepper to taste.
First you parboil chicken (vinegar and water; clean it first), then put in large pan seasoning the chicken. Put a little water in pan, then put in oven at 400°. Put a small pot on with the barbecue. First Lipton soup with a little water, then after the chicken has cooked a little, pour on barbecue sauce. This is for a large pan of chicken.
Combine first 6 ingredients. Pour into 9 x 13-inch baking dish. Top with last 2 ingredients. Bake at 350° until brown.
Whip the whipping cream with 1/4 cup sugar and both of the extracts. Combine the egg white and the coffee and whip until the egg white is fluffy. Gradually add the 2 teaspoons sugar. Fold together the cream mixture, the whipped egg white, the toasted coconut and almonds. Spoon the mixture into fluted paper cups. Sprinkle these with additional toasted coconut, if desired. Freeze at least 2 hours or until firm.
In a large covered nonstick skillet, heat oil, garlic and Italian seasoning over medium heat. Add chicken. Cook 10 minutes, turning to brown all sides. Meanwhile, dice onion and cut broccoli. Add seasonings, tomatoes and onion. Bring to a boil over high heat, then reduce heat, cover and simmer for 20 minutes. Add broccoli, then cover and simmer 10 minutes longer. Serve with parboiled rice or noodles.
Put in a bowl, cottage cheese and Cool Whip. Mix with hand mixer until well blended. Add orange Jell-O as is and beat until dissolved. With a spatula fold in oranges and pineapple. Put in a mold. Refrigerate until set.
Mix all ingredients together and keep covered in a tightly sealed container. To serve, spoon 2 or 3 teaspoons of mix into a cup or mug and add freshly boiled water.
Beat eggs until light and foamy. Add next 4 ingredients, already mixed. Mix lightly, then beat well. In separate bowl, mix remaining ingredients. Mix well, then add to egg mixture, 1 cup at a time. Mix well. Add 1/2 cup walnuts. Divide batter into 2 greased loaf pans. Bake at 325° for 1 hour and 15 minutes. Remove from pan at once.
Dissolve the yeast in the water and let sit for 10 minutes. Mix the other ingredients. Blend lentils, oil and small amount of water in blender and place into large mixing bowl with remaining water. Stir in two cups of mixed flour. Add yeast mixture. Then stir in remaining salt and flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into loaves. Place in greased pans. Let rise. Bake at 375° for 45 minutes to one hour. Yields 4 loaves. (Ezekiel 4:9)
Mix the first 3 ingredients together with your hands. If too crumbly, add a little peanut butter. If too creamy, add powdered sugar. Make into small balls. Melt the chocolate and paraffin over hot water. Turn heat low and dip peanut butter balls almost under in warm chocolate. Cool on waxed paper.
Chop cherries fine, reserving juice. This will make 3 cups chopped fruit. Combine cherries, apple and lemon juice. Add pectin and mix well. Bring to a boil, stirring often. Boil hard, uncovered, for 1 minute. Remove from heat, quickly skim off foam with a metal spoon. Put into hot clean half pint jars. Process in boiling water bath for 15 minutes. Start timing when water begins to boil. Makes about 5 half pints. Contains 36 calories per 2 teaspoons.
Cut each biscuit in fourths. Mix cinnamon and sugar together. Roll biscuit pieces in mixture and drop into Bundt pan. Melt butter and add vanilla. Mix remaining sugar mixture into butter and vanilla. Pour over biscuits. Bake 30 to 35 minutes at 350°. Invert on platter and serve warm.
Mix ketchup and brown sugar together. Bring to a boil. Simmer 20 minutes. Add bourbon to ketchup. Simmer for 30 minutes.
Cook potatoes, onions and celery in water in covered pan for about 20 minutes or until tender. Do not drain. Add milk, bouillon and butter. Mix sour cream with flour until smooth. Add to soup. Stirring, make sure bouillon cubes are dissolved; add pepper.
In a large bowl, add sugar, flour, cocoa and salt. Mix well. Add eggs, evaporated milk, melted margarine and vanilla. Mix real good. Pour mixture in a 9-inch pastry (uncooked). Bake at 300° for 1 hour or until center is done.
Beat with rotary beater or spoon until smooth, then stir in cherries. Pour into 9 inch square pan. Bake at 350° for 30 - 40 minutes. Serve warm covered with Cherry Sauce.
Step 1: Mix pretzels, margarine and sugar and put in 13 x 9-inch pan. Bake at 400° for 8 minutes. Don't overbake.
Sift together first 3 ingredients. Cut in margarine and shortening. Add milk and beat 2 minutes. Add eggs and pumpkin. Beat 1 minute. Pour into greased and floured cake pans. Bake at 350° for 30 minutes. Turn upside down for 10 minutes on cake rack. Remove pan.