HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugars, margarine and oil until well mixed. Add almond extract and eggs; mix well. Mix dry ingredients together. Gradually blend in at low speed. Stir in brickle chips and almonds. Shape large tablespoonfuls of dough into balls; roll in sugar. Place on ungreased cookie sheet. With fork dipped in sugar, flatten in crisscross pattern. Bake at 375° for 15 minutes or until light golden brown around edges.
Boil potatoes. Combine soup, sour cream, water and dill weed. Blend well. Alternate layers of potato and soup in lightly greased casserole dish.
Combine hamburger, milk, bread crumbs and garlic salt; form this into a 9-inch or larger pie plate to make a pie shell. Add to this one at a time, tomato sauce, mushrooms, Cheddar cheese and oregano. Sprinkle Mozzarella cheese on top. Bake at 375° for 25 to 30 minutes. Let set 5 to 10 minutes before cutting.
Mix peanut butter and sugar with fork to fine crumbs. Spread over cold pie shell.
Mix this up and store in container. Will keep for months. When you use, mix 1/2 cup of mix with 1/2 cup of water.
Combine all ingredients, except butter, and mix well. Add cooled melted butter and beat well. Pour into pie crusts. Bake at 350° for 35 to 40 minutes.
Bake cake according to package directions. Bake in 13 x 9-inch pan, then cut into squares and cool cake. Make pudding according to package. Pour Kahlua over cooled cake squares and refrigerate overnight or several hours.
Marinate 24 hours before cooking all ingredients. Before cooking on barbecue grill, arrange ingredients on bamboo skewer (1 cube of pork, 1 green pepper slice and 1 slice of onion and repeat). Cook shish kabobs on barbecue grill 25 to 30 minutes. Serve with fried rice and sweet and sour sauce.
Mix the sugar and oil well. Add the eggs, buttermilk and soda; mix. Add the flour; mix until well blended. Add the jam, preserves, cinnamon, cloves, allspice and chopped nuts (if desired). Bake in tube pan for 30 minutes at 350°, or until done.
Place coconut in small container, add a few drops of green food coloring. Cover container and shake until coconut is green. Set aside.
Chop or grind cabbage and onion with green pepper. Sprinkle on salt. Pour boiling water over chopped vegetables. Set 1 hour. Drain. Combine sugar, vinegar, pimentos, celery seed and mustard seed. Pour over vegetables. Set 24 hours. Store tightly covered in refrigerator until ready to serve.
Thoroughly mix 1/4 cup soup, meat, bread crumbs, eggs, parsley and garlic. On foil or wax paper, shape into a 10 x 15-inch rectangle. Combine sauerkraut, shredded cheese and caraway; spread over meat. Roll into loaf. Bake at 350° for about 1 hour, or until done. Combine rest of soup and horseradish; pour over loaf. Place cheese triangles on top. Bake an additional 5 minutes.
Mix cracker crumbs, sugar and melted butter. Press into bottom of 8-inch spring-form pan. Line sides with wax paper.
Mix pineapple and sugar; let boil. Add Jell-O and cream cheese. Stir until dissolved. Add ice water and cool until it begins to thicken. Add Cool Whip and pecans.
Pour into deep dish unbaked pie shell. Bake for 45 minutes in a 350° oven.
Cook ground beef, onions and seasonings until done. Put in a 2-quart baking dish and cover with mashed potatoes and grated cheese. Bake at 350° until cheese has melted and lightly browned.
Pour boiling water over the Crisco and sugar and cool. Dissolve yeast in lukewarm water. Mix Crisco mixture with eggs and add flour until dough is a stiff batter. Cover and refrigerate overnight. Knead and dip rolls in melted margarine. Tear into small balls and jam together in bread pan. Let stand 3 hours. Bake at 300° for 30 minutes, then 15 minutes at 350° or until done.
Boil chicken; pick off bone and set aside (save broth). Add 3 to 4 cans mixed vegetables to broth and chicken. Bring to a boil; thicken with cornstarch. Pour into a long pan; top with biscuits. Bake until biscuits are brown.
You can add 3 tablespoons cornstarch, mixed in 1/4 cup cold water, to thicken. Blend until smooth and heat through. Serve over cooked noodles.
Brown hamburger and onions; drain. Add soup and enchilada sauce; simmer for 5 to 10 minutes. Use a pat of butter and quick-fry shells. Line 11 x 13-inch pan by filling shells with mixture, then sprinkle some cheese on top; roll. Repeat until all shells are used. Pour remaining mixture over top, covering shells. Cover with cheese. Bake in oven for 20 minutes at 375°.
Saute onion, pepper, garlic and basil in oil. Add tomatoes. Simmer 10 to 15 minutes. Add cream, salt and pepper. (You can thicken with flour, if desired.) Serve over pasta, scallops, etc.
Into beaten egg white, add brown sugar, flour and vanilla. Mix well. Add pecan halves; stir gently with fork until each half is well coated. Place each half separately on greased baking sheet and bake at 300° until light brown.
Mix apples and sugar. Add oil, nuts, eggs and vanilla. Sift flour, soda, cinnamon and salt together. Add 2 mixture together; blend well. Fold into a well-greased 9 x 12-inch pan. Bake at 350° for 1 hour or until cake shrinks from sides of pan. Serve with Cool Whip, if desired.
Crush Oreo cookies; set 1/2 cup aside. Mix remaining crumbs with butter or margarine. Press into 9 x 13-inch pan. Refrigerate for 1 hour.
Combine in pan on medium-high. (Don't overcook.) After warm, place in dish and serve. Sprinkle pepper and salt to taste.
Mix cracker crumbs and 1 1/2 sticks margarine to make crust. Mix sugar, 2 sticks margarine, eggs and vanilla. Whip for 10 minutes for filling.
Sift dry ingredients and add 1 beaten egg and drained fruit cocktail. Pour into buttered baking dish and sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes in an 8-inch square baking dish.
Preheat oven to 325°. Melt butter in large skillet over medium-high heat. Add onions and apples, saute until softened, 3 to 5 minutes. Combine onion and apples with sauerkraut in large mixing bowl. Stir in tomatoes, brown sugar and wine. Season with caraway seed and pepper. Place mixture in a 9 x 13-inch baking dish. Cover tightly with foil and bake 1 1/4 hours. Uncover and bake another 1/2 hour. Serve as a side dish to roast turkey. Serves 12 people.
Measure dry ingredients in a bowl and mix well. Cut in butter with pastry blender or two knives until mixture is coarse crumbs. Add sour cream, stirring until mixture is moistened. Turn dough onto lightly floured surface. Knead 10 times to form a soft, smooth dough. Roll out and cut with biscuit cutter. Place on ungreased baking sheet. Bake at 450° about 10 minutes.
Put maple sugar and boiling water in saucepan, stirring occasionally, until sugar is dissolved, then boil without stirring until syrup will thread when dropped from tip of spoon. Add marshmallow cream and pour gradually on beaten white of egg, beating constantly. Place over hot water and fold over and over for 3 minutes; remove from fire and continue folding until the right consistency to spread.
Preheat oven to 400° and grease a shallow baking pan. Combine 2/3 cup mayonnaise or salad dressing, onion flakes and dry mustard in mixing bowl and mix well. Combine cracker crumbs and sesame seeds. Cut chicken breasts in strips; dip into mayonnaise mixture, then coat with cracker crumbs. Arrange in baking pan. Bake about 15 minutes.
Combine milk, fruit cocktail juice, vanilla pudding mix, ginger and rice in a saucepan. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat, add drained fruit and let stand for 15 minutes before serving.
Cook all of this about 20 to 30 minutes on a low heat; after it boils, mix in 1 or 2 teaspoons cornstarch in a little water and stir into boiling sauce. Cook until it thickens. Measurements are approximate; adjust to your own taste.
Brown ground beef. Add the can of chili. Mix together the Cheddar cheese soup and Ro-Tel tomatoes. Heat beef mixture and soup mixture. On the serving plate, place chips on the bottom. Next, place meat mixture, then cooked rice and top with soup mixture.
Thaw and drain peas. Mix all ingredients. Serve on lettuce. Top with Chinese noodles.
Simmer all ingredients (except Fritos and cheese) until flavors blend. Serve over Fritos with grated cheese on top.
Melt margarine in an 8 or 9-inch ovenproof skillet or layer pan. Sprinkle with brown sugar. Arrange fruit in skillet. Cream 1/3 cup margarine and granulated sugar until light and fluffy. Blend in egg and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Carefully pour batter over fruit. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving platter.
Cut each cheese slice in half; place one half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string. On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat. In large nonstick skillet, melt butter and add cutlets. Cook about 3 minutes or until golden; turn frequently. Add broth, wine and oregano. Cook until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Remove string and serve.
Combine hard-cooked egg yolks, mashed and worked smooth, uncooked egg yolk, salt, paprika and mustard in a bowl. Work smooth. Add the oil by tablespoonfuls, beating vigorously after each addition, until half of the oil has been used. Then beat in small amounts of the remaining oil alternately with the lemon juice and vinegar. Makes 1 cup dressing.
Preheat oven to 375°. Combine soy sauce, sugar, ginger root and sesame seed in a bowl. Place chicken in a baking dish and pour sauce over it. Bake for 30 to 45 minutes, basting as chicken bakes.
Boil, skin and mash potatoes. Add other ingredients. Put in casserole dish. Top with topping mixture.
Cook first 6 ingredients until vegetables are tender. Stir in cream cheese; add milk, butter and flour until blended. Cook until mixture bubbles and thickens.
Cook and stir constantly until thick and creamy the milk and flour. Cool completely. Beat 4 minutes on high speed the butter and shortening. Add sugar. Beat 4 minutes on high speed. Add flour and milk mixture. Beat 4 minutes more.
Drain fruit and save juice to make 2 cups. Combine 2 cups of juice, cornstarch, sugar, sherry and butter and cook over medium heat until thickened. Arrange fruits attractively in shallow casserole dish. Pour thickened sauce over all and bake at 350° for 20 minutes.
Cook together sugar, syrup and water until hard ball forms. Fold in egg whites. Beat egg whites with syrup mixture. Bring to boil over medium heat, then beat to very hard and stiff stage, about 7 minutes. Make a roll of this mixture. Spread caramels, water and pecans over roll.
In a large bowl, mix the molasses/syrup, milk, shortening, salt, proofed yeast and the egg. Add the wheat flour, 1 c. at a time, and mix well. Add 2 c. white flour and mix very well by hand, adding more white flour if needed for desired consistency. Pour out onto a floured surface and knead 8-10 minutes until dough is stiff but not sticky. Put in a greased bowl and let rise 1-1/2 hours or until doubled in bulk. Halve and put into 2 greased loaf pans and let rise again until doubled in bulk, about 1 hour. Bake at 375°, 45 minutes to an hour.
Mix sugar and cocoa together, then add egg and mix well. Melt margarine and add to sugar mixture until blended. Add milk and vanilla. Mix well. Put 1 cup nuts into pie crust. Pour half of mixture into each crust. Bake at 300° for 1 hour or until you can shake pie and it seems solid.
Mix all ingredients with beater. Place in pie crust. Bake at 400° for 50 minutes. Place on jelly roll pan of water.
Cut eggs in half. Remove yolks and place in small bowl. Mash egg yolks and blend with mustard and mayonnaise. Stuff egg whites with mixture. Garnish with paprika.
Brown beef, onions and green chiles. Season with salt, pepper and garlic salt. Dip 3 tortillas in enchilada sauce and place in bottom of greased pan or casserole (9 x 13-inch). Spread with 1/4 of the meat mixture, 1/4 of the soup and 1/4 of the cheese. Repeat layers. Bake at 450° for 1/2 hour or until bubbly.
Slash edges of chops to prevent curling. Season with salt and pepper. Broil 4 inches from heat, brushing often with mixture of juice and remaining ingredients, about 15 minutes. Turn and broil, basting often until thoroughly cooked and well browned.
Place in 2-quart casserole dish in layers in the order listed. Bake at 350° for 1 hour covered and 1/2 hour uncovered.
Combine pork, water chestnuts, onions, ginger, salt, soy sauce, egg, and bread crumbs in a large bowl; mix well. Shape into 36 balls. Roll in cornstarch to coat lightly, shaking off excess. Brown in oil in a large skillet. Remove balls as they brown to a roasting pan; cover loosely with foil. Bake in a moderate oven 350° for 20 minutes, or until thoroughly cooked. Combine with sweet and sour sauce.
Boil potatoes in crab boil until tender. Cool. Slice potatoes thin and layer in casserole dish. Melt butter and add sour cream. Salt and pepper. Pour over potatoes. Sprinkle grated cheese and green onions and crumble over top. Bake at 450° for 35 minutes.
Mix strawberry jello and icing sugar; set aside. Combine remaining jello, coconut, milk and vanilla. Mix and roll in small balls. Roll in jello and sugar mixture. (When making double recipe, use 1 can of condensed milk.)
Don't brown the beef cubes. Cut the vegetables into chunks; dice the onion. Mix all ingredients well and put into a Dutch oven or a roaster. Cover tightly. Bake at 250° for 5 hours. Don't peek; don't stir. Serve with hot biscuits. Vegetable can be varied. Can be put into a crock-pot on low for 8 hours.
Mix sugar, vinegar, water and oil together. Pour over cucumbers, pepper, tomato and onion. Mix well.
Preheat oven to 375°. Put margarine, sugar and eggs in mixing bowl. Beat with electric mixer on medium until smooth. Add flour, baking soda and vanilla; mix well. Stir in chocolate chips and nuts (if desired). Dough will be very stiff. Spoon dough onto ungreased cookie sheet. Bake for 8 to 10 minutes for soft cookies; for 10 to 12 minutes for crisp cookies.
Mix corn meal in a 2-quart bowl. (Omit salt and baking powder when using self-rising meal.) Add milk gradually until mixture is firm. Add egg and melted shortening. Stir 1 minute, until smooth. Pour into warm greased muffin pan. Bake at 350° until done. Serve warm. Makes 12 servings.
Combine meal, milk, eggs, salt, soda, bacon drippings and corn. Mix well. Brown beef and drain on paper towel. Saute onion and drain on paper towel. Pour half of batter into well-greased iron skillet. Sprinkle cheese over batter. Sprinkle cooled meat over cheese. Sprinkle chopped onion over meat. Place peppers over onion. Top with remaining batter. Bake at 350° for about 50 minutes or browned.
Combine egg whites, vanilla and salt; beat until stiff. Beat in sugar gradually until stiff and satiny. At Christmas, divide mixture into 2 parts and add red and green food coloring. Fold half of chocolate chips into each mixture. Drop by teaspoonful onto greased cookie sheet. Bake 30 minutes at 300°.
Mix sugar, vinegar, oil, salt, pepper and water. Bring to a boil. Set aside to cool. Mix all the vegetables. Pour vinegar mixture over vegetables and refrigerate 3 to 4 hours or overnight. Yield: 15 servings.
Saute onion and garlic in butter until onion is translucent. Add the chicken broth, sausage, and potatoes. Bring to a boil. Reduce heat until potatoes are fork tender. Add cabbage. Just before serving, add the vinegar and ketchup. Serve with a crusty bread. Serves 4.
In 9x13-inch casserole dish, layer bread cubes, sausage and cheese. Beat eggs well, add milk, salt and mustard. Pour over casserole and let stand overnight in refrigerator. Bake at 350 degrees for 1 hour. Serve immediately. Serves 6 to 8.
In a 3-quart microproof casserole, mix onion, green pepper and butter. Cook covered on High (max power) 4 to 5 minutes. Add tomatoes and flour; stir until smooth. Stir in all ingredients except chicken. Cover and cook on High (max power) 5 minutes. Add chicken pieces, immersing them in sauce. Cook, covered, on High (max power) 20 to 25 minutes until chicken is tender. Stir once during cooking. Allow to stand 5 minutes covered after cooking. Remove bay leaf and serve with rice. Delicious!
Mash salmon; add flour, cornmeal, soda, eggs and buttermilk. Shape into balls, using 1 teaspoon for each ball. Fry in 2-inches hot fat until brown. Drain and serve hot.
Cream together Crisco and sugars. Add eggs, vanilla and salt. Then add dry ingredients, flour and soda slowly and cream together last oatmeal, raisins and pecans.
Cream the sugars, oleo and oil. Add vanilla and eggs; mix well. Add dry ingredients; mix well. Roll in small balls. Flatten with bottom of glass dipped in sugar or a cinnamon and sugar mix. Bake 8 to 10 minutes at 375°.
Combine flour, celery seed, salt and paprika; cut in shortening. Sprinkle with 2 to 3 tablespoons water, mixing with fork until all flour is moistened and dough clings together. Roll out 1/4-inch thick on floured surface. Cut to fit top of casserole. Put on top and cut slits near center. Bake at 425° for about 25 to 30 minutes. Serves 6.
Bake cake according to directions in 2 layers. Split layers in half when cooled. Combine sugar, sour cream and coconut (reserve a small amount of plain coconut to put on finished cake). Chill mixture. Reserve 1 cup for frosting. Spread remainder between layers and on top of cake.
Heat oil in a Dutch oven and saute the onion until soft. Add the meat, garlic, chili powder and cumin. Cook until the meat is browned. Add remaining ingredients and stir well. Simmer about 2 hours. Serves 8.
Layer equal amounts of each ingredient in a clear glass bowl. Serve with tortilla chips or corn chips. Serves 8 to 12.
Boil pepperoni for 5 minutes. Drain. Cook and drain spaghetti. Add margarine and generous amount of Parmesan cheese to spaghetti. Cook onion and ground beef; drain fat. Add sauce and simmer about 15 minutes. Add mushrooms.
Break pretzels into small pieces. Combine all ingredients and coat pretzels. Spread in a single layer on cookie sheet and bake at 200° for 1 hour. Cool and enjoy.
Whip egg whites and cream of tartar until very stiff peaks are formed. Sift flour, sugar, salt and baking powder into large bowl. Make a well in center of flour. Add oil, egg yolks, water and vanilla. Beat with wooden spoon until smooth. Gradually pour egg yolk mixture over beaten egg whites. Fold gently. Put in tube pan and bake at 325° to 350° for 1 hour and 10 minutes.
Mix ingredients in order given. Roll in small balls (size of walnuts). Place on greased cookie sheet. Flatten with sugar dipped glass bottom. Bake at 325° for 10 to 12 minutes.
Melt butter and add next 4 ingredients together. Make into small balls. Dip in chocolate and paraffin. May use chocolate almond bark instead of paraffin mixture.
Mix thoroughly and roll very thin. Cut in strips and bake on ungreased baking sheet in a 450° oven for 15 minutes.
Immediately upon your return from finding mushrooms in the woods, or being gifted with "morels", rinse and slice the morel mushrooms in half, down the middle. Place in a bowl of salt water, cover and soak overnight in the refrigerator. This is done to eliminate any small bugs or insects. When ready to cook, drain, rinse and carefully pat the morel mushrooms dry with paper towels.
Mix together flour, sugar, baking powder, salt, soda and cinnamon. Make a well in the center of the dry ingredients and add eggs, milk and oil. Blend. Stir in coconut, cherries, carrots, pecans and raisins. Pour batter into 3 greased and floured loaf pans, each 7 x 3 x 2-inches. Bake in a 350° oven for 30 to 35 minutes or until done. Turn out and cool.
Soften yeast in water. Heat cottage cheese to lukewarm. Combine all ingredients except flour; mix well and add flour to form a stiff dough, beating well after each addition of flour. Cover and let rise until doubled in size. Stir down the dough. Place in a 1 1/2 to 2-quart greased casserole or shape into the form you desire and place on a greased cookie sheet. Let dough rise again (30 to 40 minutes) and bake at 350° until brown. Brush top with butter and sprinkle with salt. Enjoy!
Mix lemon juice, milk and vanilla; add sliced bananas. Mix Cool Whip; add pineapple and add to lemon juice mixture. Sprinkle with coconut, nuts and cherries after pouring into graham cracker crust.
Place in layers as follows: sauerkraut, onion, brown sugar and pork chops; top with cream of chicken soup. Bake at 350° for about 1 hour in regular oven or 22 to 28 minutes in microwave.
Flatten out biscuits. Roll around wiener. Bake at 400° for about 10 minutes.
Cream butter until smooth; add sugar gradually and beat until light and fluffy. Add vanilla. Combine dry ingredients and add to creamed mixture alternately with milk, beating until smooth. Fold into beaten egg whites. Pour batter into 4 round 9-inch cake pans, greased and floured. Bake at 375° for about 20 minutes. Let cool. Spread Lane Frosting between layers and on top and sides.
Bake cake mix in 13 x 9-inch pan. Cool the cake. Mix together cream cheese, vanilla pudding and milk until thick, then pour over cake. Cook the pineapple and cornstarch. When it's cool, spread on top of pudding. Top with Dream Whip or Cool Whip. Sprinkle with nuts or coconut if desired.
Preheat oven to 350°. Combine flour, oats, brown sugar and butter. Mix well; reserving 1/2 cup of mixture. Press remaining oat mixture on bottom of a 9 x 13-inch cake pan. Bake 10 minutes. Pour condensed milk evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture. Press down and bake 25 to 30 minutes. Cool.
Brown beef and sausage. Add tomato sauce, mushrooms and onion. Cook until onion is tender. Scoop zucchini out so it looks like shells, then spoon meat mixture evenly in each zucchini. Top with Mozzarella. Cook until golden brown and bubbly, approximately 45 minutes to 1 hour, at 350°. May take longer, depending on the size of the zucchini. You can raise the heat just before taking it out to brown the top.
Heat oven to 300°. In medium saucepan, bring corn syrup to a full boil over medium heat, 2 to 3 minutes. Add butter; reduce heat to low. Cook, stirring occasionally, until butter melts, 3 to 5 minutes. Remove from heat. Stir in flour, sugar and nuts. Drop tablespoons of dough 4 inches apart onto a greased cookie sheet. Put only 2 on a sheet. Bake for 11 to 13 minutes, or until cookies are golden brown and bubbly.
Layer into large bowl. 1st Layer: Tear angel food cake into bite-size pieces. 2nd Layer: Mix instant pudding and milk and pour over cake. 3rd Layer: Slice berries, mix with glaze and pour over pudding. Top with Cool Whip. Refrigerate until ready to serve.
Combine all ingredients. Put in well oiled muffin pan. Bake at 400° for 25 minutes. Makes about 1 dozen.
Combine all ingredients in a glass bowl. Chill for several hours or overnight. Can be used as dip or side dish.
Wash and slice thin fennel bulb and onion. Add remaining ingredients; toss. Refrigerate 2 to 3 hours and serve with side dishes.
Fix hot roll mix as directed on box. Let stand for 45 minutes. Brown ground beef; add salt. Drain ground beef. Add sliced cabbage, longwise. Add pepper and simmer until cabbage is done.
Mix all ingredients together by hand with wooden spoon. Do not use a beater while mixing.	Bake in a 10 x 6 loaf pan for 45 minutes at 350°.
Let squash, onions, sweet peppers, hot peppers and salt set overnight. Next day, rinse in cold water and drain. Mix sugar, vinegar, dry mustard, turmeric, celery seed and black pepper. Bring to a boil after adding red sweet peppers.
Sprinkle the sugar and salt over the sliced cucumbers. Mix the water and vinegar and pour over. Sprinkle with dill. Marinate for a few hours before serving.
Mix together all ingredients, except nuts. After mixing well, roll in chopped nuts. Chill well.