HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put butter and molasses over medium heat and bring to a boil. Remove and add soda; then beat well. When cool add milk and well beaten eggs. Add dry ingredients, sifted together. Mix well. Bake in well-greased and floured pan in a 350° oven for 40 minutes. Serve warm with country butter or topped with whipped cream.
In mixing bowl, cream together butter or margarine and sugar. Blend in milk and vanilla or rum flavoring. Stir in flour, chopped candied cherries and chopped pecans.
Dissolve yeast with sugar in lukewarm water. Add enough flour to make soft dough. Cover tightly. Let rise until double in size. Make out in rolls and let rise until double in size. Bake at 350° for 20 to 30 minutes.
Soak cucumbers in brine (salt and 1/2 gallon water) overnight. Drain and drop in boiling cider vinegar, 1 quart water, pickling spices and sugar. When cucumbers turn bright green, pack in cans. Cover with hot liquid and seal.
Dip meat in flour; brown in hot oil. Add onion, garlic and mushrooms. Combine sour cream, tomato soup, mushroom liquid and seasonings; pour over meat. Simmer until tender, about 1 hour. Serve over hot spaghetti; sprinkle with Parmesan cheese.
First you go to the store and buy some cookies. Then go buy some brownies. Mix them together and there you have chocolate brownie cookies. Yes!
Heat beans in microwave seasoned with garlic salt. Melt butter in small dish in microwave. Add Parmesan cheese, bread crumbs and paprika. Pour mixture over green beans. Stir and serve.
Combine chili sauce, brown sugar, vinegar, nutmeg and mustard. Heat; stir constantly.
Bring cream cheese to room temperature, mix until creamy. Add powdered sugar/splenda and vanilla until well blended. Whip heavy whipping cream until peaks form (fluffy). Add to cream cheese.
Trim off excess fat. Mix brown sugar and mustard. Place ham in a large baking Pan. Spread sugar mixture over ham. Add 1 quart of water to pan. Cover with lid or foil. Bake 2 1/2 to 3 hours at 350 degrees or until tender.
Cream shortening, eggs, sugar and carrots. Add flavoring and dry ingredients. Drop by teaspoonfuls on greased baking sheets. Bake at 375° for 15 minutes. For frosting, mix together the confectioners sugar, butter and orange juice. Spread over cooled cookies.
When meat has cooled. grind. Grind apples, raisins, cranberries, and suet through the food chopper. Mix with other ingredients, scald all together and put into jars.
In top of double boiler add juice of pineapple, marshmallows and 1 box lime jello. Melt and set aside to cool. Mix with beater drained pineapple, cream cheese, mayonnaise and nuts. When cool add marshmallow mixture. Whip the whipping cream and add to mixture; chill. Mix 1 box jello and 2 cups water and cool. Pour over mixture and chill overnight.
Add this to cake, then add the raisin mixture. Bake at 350° for about 35 minutes. Cool and frost.
Combine meat, vegetables, juice, tapioca, sugar and salt. Place in 11 x 7-inch pan (or larger). Cover with foil. Bake in 250° oven for 3 to 4 hours.
Mix ingredients (except flour and rhubarb), then add flour and fold in rhubarb. Add topping.
Spread bagel or roll with butter. Top with ham and pineapple. Broil briefly to heat. Add cheese and broil until cheese melts. This is very popular with teenagers! Yield: 1 serving.
Melt bits in a heavy pan over low heat, stirring constantly until melted. Remove from heat and stir in noodles and peanuts until well coated. Quickly drop by teaspoon onto wax paper; put in a cool place to harden.
Combine sugar, syrup and water in saucepan; cook over low heat until mixture comes to a boil. Add peanuts and cook until candy thermometer registers 290°. Remove from heat. Add butter, salt, vanilla and baking soda, mixing well. Spread thinly onto 2 buttered cookie sheets. Cool and break into pieces. Yield: about 2 pounds.
Peel the whole potatoes evenly. Arrange the potatoes in a pot. Cover them completely with oil. Add salt, turmeric and 1 cup of water. Bring this to a boil over medium-to-high heat, then lower heat to low simmer. Cover pot with lid. Continue to simmer for 45 minutes until the potatoes have formed a golden crust.
Beat margarine and sugar until creamy. Add remaining ingredients, except powdered sugar. Mix well. Cover; chill 30 minutes. Heat oven to 350°. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Remove; cool completely. Sprinkle with powdered sugar. Makes 4 1/2 dozen.
Coat beef with flour, salt and pepper; toss with oil in 3-quart casserole. Bake, uncovered, at 400° for 30 minutes. Stir once; add remaining ingredients. Cover. Bake at 375° for 2 hours or until meat is tender.
Cook spinach, drain. Gradually add flour to butter. Blend well until smooth. Add to spinach with remaining ingredients. Mix well. Spoon into lightly greased casserole (3 quart). Bake at 350° for 1 hour or a little longer if needed.
Beat butter for 30 seconds. Add sugar. Beat until fluffy. Add milk and vanilla. Beat well. Stir in flour, then cherries and pecans. Shape into three 7-inch long rolls. Roll in flaked coconut to coat. (Or, if desired, stir coconut into the dough instead of coating rolls.) Wrap in waxed paper or clear plastic wrap. Chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake in a 375° oven about 12 minutes or until edges are golden. Remove to wire rack. Cool. Makes about 80.
Combine sugar, dry milk and cocoa in a large bowl; stir well. Store in airtight container. To serve, place 1/4 cup mix in a cup. Add 1 cup boiling water and stir well. Yields about 28 servings.
Combine all ingredients except meat. Bring to a boil. Pour over meat in a roaster. Bake 2 1/2 hours at 350° (internal meat temperature 155°). Cool completely; save liquid. Slice meat paper thin. Put slices back in the juice and refrigerate overnight. Heat and serve. Be sure to save all the liquid and use on sandwiches.
In saucepan, melt caramels and milk. Pour into crust. With mixer, blend cream cheese, sugar and vanilla. Slowly add and mix eggs and add chocolate morsels. Mix well. Pour over caramels in crust and bake at 350° for 40 minutes.
Layer tomato, pepper strips, zucchini, eggplant, onion and tuna in greased casserole. Sprinkle with parsley, lemon juice, thyme and salt and pepper, as desired. Bake at 375° until tender.
Cream the cream cheese, then add all the rest of the ingredients. Chill in refrigerator overnight, then shape into a ball.
Mix all ingredients well and put in casserole dish. Drizzle margarine over top. Bake at 350° for about 30 minutes. Insert knife as for custard.
Brown chopped onion in pan with 1 tablespoon shortening. Pour in pork and beans, brown sugar, catsup, water and barbecue sauce. Stir and cook over low heat for 10 to 15 minutes or if you prefer beans may be baked in 350° oven for about 45 minutes.
Boil 3 minutes all together the brown sugar, boiling water and butter. Mix sugar, 1 tablespoon butter, milk, flour, baking powder, cinnamon, salt and walnuts. Drop by spoonfuls into hot syrup. Bake at 375° for 1/2 hour.
Place beef in a 3-quart microproof casserole; break up with a spoon. Add onions and garlic. Cook on High 5 to 6 minutes or until beef is no longer red; drain. Stir again to break up beef. Stir in enchilada sauce and tomato sauce. Cook on High 3 minutes. Stir in beans, 1 cup corn chips and 3/4 cup cheese. Cover; cook on High 6 minutes; stir. Spread sour cream evenly over top. Sprinkle with 1 1/2 cups corn chips and 1/4 cup cheese. Cook on Medium-high for 1 to 2 minutes until sour cream is warm. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Layer bread on bottom (cubed) of 9 x 13 x 2-inch pan. Layer sausage, mushrooms and cheese. Mix eggs, mustard, salt and 2 1/2 cups milk. Add soup to egg mixture. Pour over bread, sausage and cheese. Cover and refrigerate overnight. Cook 45 minutes at 350°.
In a double boiler, melt chocolate over hot (not boiling water. Remove from heat and add remaining ingredients. Mix together well and drop by spoonfuls onto waxed paper. Makes about 35 clusters.
Cook broccoli by package directions, boiling 5 minutes. (Don't overcook.) Drain. Mix with soup, onions, mayonnaise, salt and pepper. Put into casserole dish. Top with cheese. Bake at 350° until bubbly.
Peel potatoes and cut as desired. Combine other ingredients in small saucepan and boil for 8 to 10 minutes. Place potatoes in a greased baking dish and pour sauce over them and bake at 375° for 30 minutes.
Boil and drain pasta and let cool. While cooling, combine other ingredients, reserving some Parmesan cheese. Mix with cooled pasta. Top with rest of Parmesan cheese. Put in refrigerator to cool.
Roll the steak in flour and fry good and brown. Drain grease. Put lipton soup mix with water and pour over meat. Let simmer 45 minutes. Add potatoes, carrots, onion, bell pepper and soup. Simmer for another hour or until vegetables are done. This cooks well in a large electric skillet.
Place mixture in casserole dish. Place sliced onions on top. Bake in a 350° oven for 35 to 45 minutes.
Mix all ingredients and bake at 350° for 30 to 35 minutes. Top with cheese. Bake until cheese is melted.
Saute onion, pepper, parsley and celery seed in oil. Add garlic. Mix remaining ingredients in separate bowl, then add to saute. Bring to a boil, reduce heat and simmer about 30 minutes.
Cream sugar and eggs with mixer. Add pineapple with juice, vanilla, coconut and nuts. Add flour and soda. Mix by hand. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Cover several pieces of chicken with cold water. Add 1 carrot, 1 stalk celery, 1 small onion and salt and pepper to taste. Cover and simmer for 2 hours. Remove chicken and strain broth.
Cream the margarine and cheese together. Add seasonings and work in flour. Turn onto wax paper and shape into roll about 10-inches long and 1-inch in diameter. Wrap in wax paper and chill several hours. (At this point, dough can be frozen and baked later.)
In large skillet, cook meat and onion until meat is lightly brown and onion is tender. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat. Meanwhile cook noodles according to directions on package; drain. Mix all the other ingredients with noodles. In a casserole dish, put a layer of noodles, then some meat sauce; repeat until all is used. Put Parmesan cheese on top. Cook in oven at 350° for 30 minutes.
Flatten hamburger into patties. Put cheese in the middle. Roll hamburger up and fry until about done with bell pepper. Drain grease. Add tomato soup. Cook on low heat until done.
Combine butter and sugar. Add corn syrup, egg yolks, vanilla and flour; mix well. Chill. Lightly beat egg whites. Shape dough into 1-inch balls. Dip each in egg whites. Coat with nuts. Press a cherry half, cut side down, into center of each. Place cookies about 1 1/2 inches apart on greased baking sheets. Bake at 325° for 20 minutes. Makes 4 dozen cookies.
Thinly slice squash or zucchini. Put first 6 ingredients in skillet. Cover and cook one minute. Uncover and cook, turning with wide spatula, about five minutes. Sprinkle with cheese.
Put all ingredients into stew pot and simmer for 35 minutes. Top each bowl with Parmesan cheese.
Cook milk, sugar and eggs in double boiler for 15 minutes. Set aside. Dissolve gelatine in water. Stir gelatine mixture into custard while still hot. Cool thoroughly. Add pineapple. Fold in whipped topping. Crumble angel food in bottom of flat dish and pour custard mixture on top. Chill 5 to 8 hours.
Steam lobster(s) minimally and clean. Detach claws, legs and body of lobster; add to sauce at beginning of cooking of 30 to 40 minutes. Reserve tail and add to sauce the final 10 minutes.
Mix crumbs, sugar, baking powder, salt and nuts. Set aside. Beat eggs. Add milk, shortening and rind. Blend into crumbs mixture. Pour into a greased 5 x 9-inch loaf pan. Bake at 350° for about 45 minutes or until brown. Remove from pan and cool on rack.
Melt margarine in casserole dish. Mix flour, sugar and milk and pour over melted margarine. Do not stir. Place fruit over this. Then pour the juice over top. Do not stir after you have added fruit and juices. Bake at 375° for about 40 to 45 minutes or until lightly browned.
Toss first 4 ingredients together. Mix sour cream, Ranch dressing and bacon bits and pour over vegetables. Stir in cashews before serving.
Stir all ingredients. Bake for 45 minutes at 350°. Serve hot or cold.
Sift together flour, baking soda and cinnamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, vanilla and raisins and add to flour mixture. Mix well. Drop by teaspoon onto oiled (or Pammed) cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen. Use less flour if you prefer a thinner, flatter cookie.
Melt margarine, peanut butter and chocolate in microwave on High for 2 minutes. Pour mixture over cereal and stir. Let cool slightly. Put 10x sugar in bag. Pour cereal in and shake until coated. Excellent for kids to make!
Boil for 5 minutes the water, 2 cups white sugar and 2 teaspoons cinnamon. Cream together 1 cup sugar, margarine and eggs. In a large bowl, combine batter and boiling mixture. Bake at 375° for 1 hour.
Cut dough into small circles and lay in cookie sheet. Press out so all cookie sheet is covered. Bake according to directions and cool thoroughly. Meanwhile, mix softened cream cheese, vanilla, sugar and La Creme. Spread on cooled cookie sheet. Lay fruit on top of all. Cut into squares.
Heat oven to 375°. Lightly grease baking sheet. Combine butter flavored Crisco, brown sugar, egg, milk and vanilla in large bowl; beat at medium speed. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheet. Bake for 10 to 12 minutes. Cool 2 minutes on cooling rack. Makes 2 1/2 dozen.
Mix ingredients. Drop dough in rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake at 375° for 10 minutes.
Combine flour and salt. Cut in Crisco. Beat egg yolk in measuring cup. Add enough milk to make 2/3 cup liquid. Mix well. Stir egg into flour. Roll 1/2 of dough to fit a 15 x 10 x 1-inch pan. Sprinkle with cornflakes. Add apples. Combine sugar and cinnamon. Sprinkle apples. Roll remaining dough. Place over apples. Seal edges. Cut slits in top. Brush with egg white. Sprinkle with sugar. Bake at 375° for 55 minutes. Cut into bars.
Preheat oven to 350°. Mix well in mixer first five ingredients. Add vanilla and coconut. Bake in a greased and floured Bundt pan for 50 minutes.
Mix frozen lemonade with Eagle Brand milk, and then add Cool Whip. Mix	well and put	into a baked and cold graham cracker crust. Keep in refrigerator.
Dissolve gelatin in hot water. Add cold water; chill until syrupy (about 1 hour).
Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat until begins to bubble. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stir. Press into buttered pan. Melt chips together and spread over Rice Krispie mixture.
Place hash browns in a greased 9 x 13-inch cake pan. In a bowl, mix together soup, milk and onions. Fold into hash browns. Spread drained green beans over the hash browns. Put hot dogs over green beans. Cover and bake in a preheated 350° oven for 40 to 50 minutes or until hash browns are hot in center. Remove from heat. Sprinkle with cheese and return to oven and bake until cheese is melted.
In medium saucepan combine all ingredients. Simmer for 15 minutes. Prebake meat for about 1/2 hour. Pour sauce over and continue to bake until meat is tender. Use extra sauce over rice.
Peel, core and slice the apple; dip in lemon juice. Shell and slice the hard-cooked eggs. Lightly whip the cream and mix with mustard, mayonnaise and dill. Remove the crusts from the slices of toast and arrange the smoked salmon slices on each piece. Top with an apple slice and slices of hard-cooked egg. Finally spoon on the mayonnaise mixture.
Cream together butter, sugar, eggs and vanilla. Stir in cocoa, soda, salt and flour. Mix well and add peanut butter chips. Roll into balls and place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix first 6 ingredients together. Cover with tomato sauce. Bake at 350 for one hour.
Mix eggs, sugar and butter. Add prunes. Mix flour, soda, baking powder, nutmeg, cloves and cinnamon. Add milk and nuts.
Mix together eggs and oil. Add sugar and vanilla. Sift flour, salt, soda and cinnamon; mix together. Add apples and nuts. (Batter will be thick.) Bake in tube pan at 350° for 1 hour.
Grate cheese. Defrost and drain spinach (do not cook). In a 9 x 13 x 2-inch pan, melt butter. Beat eggs and add flour, milk, salt and baking powder. Mix well. Add cheese and well drained spinach. (Optional, 1/2 cup chopped green onions to be added with spinach.) Pour into buttered pan and bake about 30 to 35 minutes at 350°. Remove from oven and cool until set. Cut into small squares. May be frozen. To serve, heat at 325° about 10 minutes. If cut into larger squares, this is a nice dish with ham or chicken for luncheon. It makes about 25 cocktail-size servings or 12 larger servings.
In saucepan, soften gelatin powder in the fruit juice. Bring mixture to a boil to dissolve gelatin. Remove from heat and stir in sweetener. Fill jars, leaving 1/4-inch of space at top. Do not process or freeze. Add spices or coloring, if desired. Yield: 4 half-pints.
Scrub medium size whole potatoes until clean. Boil in skins until tender. Cut in half; arrange in baking dish, cut side down. Pour Italian salad dressing in dish, 1/8-inch deep. Let potatoes marinate for 30 minutes. Bake at 350° for about 20 minutes.
Boil water, turn heat off. Place cabbage in water and let set for 10 minutes. Drain. Mix in rest of vegetables and add dressing. Serves 8.
Arrange salsa, sour cream, cilantro, olives, tomatoes, peppers and cheese in serving bowls. Toss chicken or beef in Worcestershire sauce. Stir-fry in hot oil. While meat is frying, microwave tortillas, 3 to 4 at a time. Serve in covered bowl. Remove meat from heat and serve immediately, in the pan. While still "sizzling" scoop meat in folded warm tortillas and allow guest to layer their fajitas according to taste. Serves 6.
Put rice in bottom of greased casserole. Add other ingredients. Bake, covered, at 300° for 2 1/4 hours.
Add sugar and beaten eggs to yeast. Sift flour and salt. Mix with soft margarine or Crisco and add to first mixture. Beat one minute. Dough will be soft. Place in mixing bowl and let rise in refrigerator overnight.
Put mushrooms in casserole. Combine remaining ingredients and add to casserole. Bake at 325° for 40 minutes and serve with steak or roast beef. Serves 4 to 6.
Saute onion, pepper and celery in oil until wilted. In double boiler or microwave melt cream cheese and oleo. When onions are ready, add shrimp. Cook until pink. To shrimp add mushrooms, seasonings and rice. Mix well and add crab meat. Pour cream cheese mixture into shrimp mixture. Mix and pour into casserole dish. Top with cheese and cracker crumbs. Bake, covered, at 350° for 20 to 30 minutes.
Melt chips, butter and milk; add nuts and vanilla. Cream together sugar, eggs, vanilla and shortening. Add sifted dry ingredients and oatmeal. Press 2/3 cookie mixture in pan (greased 10 x 16-inch). Spread on fudge mixture, then dab and spread rest of cookie mix on top. Bake at 350° for 20 to 25 minutes. Don't overbake.
Place in deep bowl and mix at medium speed the milk, oil and water. Add in the eggs and beat for 2 minutes or more. Add the pudding mix and add cake mix. Pour into a greased and floured Bundt pan. Bake in a 350° oven for 55 minutes.
In large bowl, mix glue and 1 1/2 cups water by stirring slowly. You may add food coloring here. In a measuring cup, measure 1/3 cup water and stir in 1 teaspoon Borax. Pour Borax solution slowly into glue mixture. Stir slowly with spoon. A clot will form on the spoon; keep stirring gently until clot seems to be staying same size, a minute or so. Lift spoon. Remove clot to a smooth surface and knead. The more it's worked, the less watery it will become. There should be lots of glue/water left in bowl. Mix another dose of Borax/water; repeat procedure in same bowl. I used 4 or 5 Borax solution applications until glue/water was used up. Store in airtight container in refrigerator.
Mix all ingredients and pour into greased and floured pan. Bake at 375° for 20 to 25 minutes. Don't overbake. Cut while still warm.
Mix pudding according to package. Add whipped cream to pudding and mix. Lay two crackers on cookie sheet close together. Layer pudding mix over the crackers. Top with crackers and freeze until firm. When frozen, break into sandwich. Put in container. Serve as ice cream sandwiches.
Put hot water in saucepan and boil. Add sugar, lemon juice, butter and Mapleine; heat to boiling, stir occasionally.
Combine all five ingredients. Mix until it is all thoroughly blended. Pour into prepared pastry shell. Bake in 400° oven 15 minutes. Reduce heat to 350° and bake 30 minutes longer. Chill. Top with whipped cream.
Cook raisins in water until 1 cup of juice is left. When juice is still warm, add the remaining ingredients. Mix all together and bake in a flat 1/2-inch thick pan at 350° for about 15 minutes. Spread with powdered sugar frosting and sprinkle with walnuts before cutting into squares.
Cook squash and onion in small amount boiling salt water for 5 minutes. Combine soup and sour cream. Stir in grated carrots, then add squash and onion. Combine stuffing mix and butter. Spread 1/2 of mix in bottom of 12 x 9 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 30 minutes or until thoroughly heated and lightly browned. Serves 6.
In a small mixer bowl, beat cream cheese on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add sour cream and garlic salt; continue beating until well mixed. By hand, stir in cheese and parsley. Refrigerate at least 2 hours. Shape into flattened cheese ball or log. Roll in pepper to coat. Store refrigerated.
Cook frozen vegetable according to package directions (add no salt); drain thoroughly. Place vegetable in 13 x 9 x 2- inch baking dish, spraying previously with Pam and a sprinkling of garlic. In the meantime, combine soup and cheese; gradually add milk, mayonnaise and egg to soup mixture, stirring until well blended. Pour over vegetable in dish. Combine bread crumbs, butter and cheese; sprinkle over soup mixture. Bake at 350° for 45 minutes, or until crumb topping is lightly browned. Yields approximately 10 servings.
Cook macaroni, drain and cool. Add vegetables, tuna, cheese, pickles and onion. Blend together sour cream, salad dressing, lemon juice and salt and pepper. Toss dressing with macaroni mixture. Cover and chill.
Prepare chicken for roasting. Rub inside and outside with salt and pepper. Rub outside with melted butter. Place in steamer. Steam until tender. If desired, steamed chicken may be brushed with melted butter and browned in oven.
Heat beer and honey briefly in a saucepan. Pour into a large mixing bowl. When lukewarm (100° to 105°) sprinkle on the yeast and let it dissolve. Stir in salt, seeds, zest, rye flour and butter. Beat in unbleached flour (3 to 3 1/2 cups) until you have a workable dough. Hand knead for 10 minutes, adding flour as needed. Place dough in a large buttered bowl to rise until doubled. Punch the dough down and knead briefly. Divide dough in halves and shape each half into a tight ball. Place dough balls on a large, lightly greased, cornmeal dusted cookie sheet. Dust the loaves with cornmeal and cover loosely with plastic. Allow to rise again. Test by pressing the dough with your finger, if the surface bounces back, it is not ready. Make two 1/2 inch deep slits on the tops of the loaves with a sharp knife. Bake at 375° for 50 minutes. Loaves are done when they are brown and crusty and when they make a hollow sound when you tap them on the underside with your finger. Cool on a rack.