HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3-inches (1 cm) apart. Bake at 375°F (190°C) for 10 to 12 minutes. Yield: 20 cookies.
In a large bowl, stir together the corn oil, vinegar, garlic, salt and red pepper. Add warm macaroni and Parmesan cheese; toss to coat well. Cover. Refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes; toss until well mixed. Serve on lettuce-lined platter. Sprinkle with Mozzarella cheese. If desired, garnish with red onion rings. Makes 6 servings.
Mix all ingredients well. Put in greased and floured Bundt pan. Bake at 350° for 40 minutes. Top with topping.
Combine cereal and milk; let stand until most of moisture is taken up. Add egg and shortening; beat well. Sift together remaining ingredients; add to cereal mixture, stirring only until combined. Fill greased muffin pans 2/3 full. Bake in 400° oven about 25 minutes. Makes about 9 muffins.
In large saucepan over low heat, melt margarine and chocolate, stirring constantly until smooth. Remove from heat; cool slightly. Stir in flour, sugar, nuts, baking powder, salt and eggs; mix well. Cover and refrigerate at least 1 hour. Heat oven to 300°. Shape dough into 1-inch balls. Roll in powdered sugar, coating heavily. Place 2 inches apart on ungreased cookie sheet. Bake at 300° for 13 to 18 minutes, or until set. Immediately remove from cookie sheet. Cool completely. Yields 4 dozen.
In large bowl combine cake mix, six tablespoons margarine and one cup oats until crumbly. Reserve one cup of this mix for topping. To remaining mix add egg, then pat into bottom of greased 9x13 pan. Pour cherry mixture on crust. To reserved topping mix add last two tablespoons margarine, 1/4 cup oats, nuts and brown sugar. Mix well and sprinkle over cherries. Bake at 350 degrees about 35 minutes. Cool and serve with whipped cream. What a treat!
Place crescent rolls on greased pizza pan and bring up sides as you would for pizza. Sprinkle sausage and bacon that have been browned and cut into small pieces on crust. Beat eggs and pour on top and cover with cheese. Bake at 350° for 15 to 20 minutes.
Spread rolls in pizza pan with points toward center. Seal edges. Cook meat and drain. Sprinkle on crust. Sprinkle hash browns over meat. Beat eggs, milk, salt and pepper. Pour over potatoes. Sprinkle with Parmesan. Bake at 375° for 20 to 30 minutes. For crispier crust, bake 5 to 10 minutes first.
Melt margarine in a 1 1/2-quart casserole dish that has a cover. Mix in all ingredients. Bake, covered, at 350° for 45 minutes.
Mix all ingredients except shrimp. The night before serving, add shrimp before serving.	Serve with crackers.
Mix all ingredients except parsley. Cover and refrigerate about 3 hours, until chilled. Sprinkle with parsley.
In a medium skillet, heat oil over medium heat. Add garlic and chili powder; cook 30 seconds. Add drained and rinsed beans and cook, mashing slightly with back of wooden spoon. Stir in 1/4 cup water and cook over low heat 5 minutes.
In a small bowl, combine sour cream and preserves or marmalade. Cut up any large pieces of fruit and walnuts. Mix well. Stir in enough milk to make mixture of dipping consistency. Chill.
Mix fish, corn meal and seasoning. Heat oil until hot. Cook fish until golden brown. Serve with baked beans, cole slaw, French fries, hush puppies or rolls.
Make Jell-O with hot water. Add all other ingredients except sour cream. Put half in an 11-inch flat pan and add the rest in a bowl. Refrigerate for 2 hours. Spread sour cream over flat bed of Jell-O. Add rest of Jell-O mixture. Smooth out and serve.
Slice green pepper and onion in thin slices and brown slightly in butter. Sprinkle with 1 tablespoon of brown sugar. Thin 1 cup chili sauce with 1/2 cup cider vinegar. Add to onion mixture and bring to a boil. Last 5 minutes, add grapes, split and deseeded. Allow to cool and store in refrigerator. Bake chicken pieces and last 15 minutes, add sauce and finish cooking.
Remove excess fat from chicken breasts. Pierce breasts with a fork on both sides. Place chicken in a frying pan. Fill pan with wine up to the halfway mark of chicken. Poach chicken for approximately 7 minutes on each side. Add wine if it falls below the halfway mark during poaching. Remove chicken and place on a bed of noodles.
On a piece of wax paper, combine flour and salt. Set aside. In a large mixing bowl, with electric mixer, beat margarine until fluffy. Add powdered sugar and vanilla, beating until well blended. Gradually add flour mixture and beat well. Stir in pecans.
Combine sugar, butter, syrup and salt. Boil for 5 minutes. Beat in soda and stir. Stir in nuts. Place popcorn in large shallow pan; pour sugar mixture over corn. Stir. Bake at 200° for 1 hour. Stir every 15 minutes or until done. When done, popcorn will no longer be sticky. Time of preparation: 1 hour.
Saute onion, celery and pepper in 1 tablespoon butter. Add rest of ingredients and slowly cook for about 1 hour or until thickened.
Combine all ingredients, except cheese, potato chips and almonds. Place in a large rectangular dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake in 400° oven for 20 to 25 minutes. Serves 8.
Stir margarine, sugar and syrup over medium heat until it boils. Let boil 5 minutes without stirring. Remove from heat and stir in 1 teaspoon vanilla, 1/2 teaspoon soda and 1/2 teaspoon salt. Slowly pour over corn, which is in large pan. Stir until well coated. Bake in shallow pans at 200° for 1 hour, stirring every 15 minutes. Cool completely and break apart. Store in tightly covered containers lined with plastic bags. Will keep as long as sealed.
Preheat oven to 375°. Beat egg whites to hold stiff peaks. Add sugar, beating all the time. Add cream of tartar, salt and vanilla. Fold in chocolate chips, not melted, and pecans. Drop by teaspoon on ungreased cookie sheets. Put in oven and turn off heat. Leave overnight or 6 hours. Makes about 50.
Cook carrots in boiling salted water; mash. Make white sauce by heating 1 cup milk in double boiler and add thickening. Add 2 teaspoons butter. Cook until thick. Mix all together; put into buttered casserole. Bake at 350° until set.
Spray 9 x 13-inch pan with Pam. Lay breast pieces in bottom of pan. Cover chicken well with Swiss cheese. Cover cheese with stuffing mix. Shake any seasoning left on top of dry mix. Melt oleo and drizzle on top of stuffing mix. Pour about 1/2 to 3/4 of broth just in the corners of pan, but not over top of stuffing. Cover with foil and bake for 1 hour and 20 minutes at 350°.
Save empty Grey Poupon jar. Put all ingredients in jar. Shake well. Store in refrigerator.
Whip butter and sugar with mixer. Using mixer, add one egg at a time. Continue to beat with mixer while adding small amounts of unwhipped cream and flour alternately with each egg. Add 1 teaspoon vanilla or lemon flavoring or both. Grease and flour tube pan; shake out excess flour. Pour cake into pan and place in cold oven. Set at 325° and cook for 1 hour.
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at high for 6 hours and 30 minutes. Yields 14 cups.
Measure 1 quart of shelled corn. Soak overnight in hot water. In the morning, put it in an iron or granite kettle with warm water to cover. For each quart of corn, add 1 tablespoon of baking soda and boil until the husks come off readily.
In a 9 x 13-inch pan, dissolve jello in boiling water. Cool. Save out 1/2 cup apricot nectar. Add rest of can of nectar and drained pineapple to jello. Cover top with marshmallows and let set in refrigerator. Cook saved 1/2 cup apricot nectar, pineapple juice with water added to equal 1/2 cup, flour, sugar, margarine and beaten egg until thick. Cool. Whip whipping cream and fold into cooked mixture. Spread on jelled part. Sprinkle on grated cheese.
Mix the first 4 ingredients with Miracle Whip. Refrigerate overnight. The cheese can be added if you want.
Combine potatoes, carrots, celery, onions, butter and broth. Cook 30 minutes or until vegetables are tender. Mix milk, flour and parsley. Add to vegetables and let thicken a little. Then add Cheez Whiz and bring to a boil. Remove from heat and serve.
Brown meat and onion. Add other ingredients. Bring to a boil. Put in baking dish and bake at 350° for one hour.
Cut cake into small squares and line bottom of dish. Thaw strawberries. Mix strawberries and jello together and let stand for few minutes. Prepare pudding according to the directions on the box. Pour strawberry mixture over cake. Pour pudding over strawberry mixture. Top with Cool Whip.
Beat eggs. Add sugar to eggs gradually, continuing to beat. Add remaining ingredients and mix thoroughly. Pour into gallon freezer.
Measure water in mixing bowl. Add yeast and dissolve. Stir in sugar, salt, shortening, eggs and potatoes. Mix in flour with hands until dough is easy to handle. Turn onto lightly floured board and knead until smooth. Place in greased bowl and cover with damp cloth. Let rise in refrigerator for 6 to 8 hours. Use as needed. Take out of refrigerator and let rise amount that is needed. Bake at 425° until brown. You don't have to roll these out.
Mix all ingredients; pour into greased casserole. Bake 25 minutes or until firm. Top with grated cheese or almonds.
Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, about 2 1/2 minutes per side. Transfer to large gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Beat cream cheese until smooth. Add remaining ingredients and beat until blended. Spoon sauce over shrimp. Broil until top is golden brown. Divide shrimp among plates and serve.
Drain first 3 ingredients. Stir in strawberries, then add banana, sliced.
Cook together the dates, sugar, beaten egg and margarine; boil gently for 10 minutes. Stir constantly, as it burns easily. Let cool about 10 minutes, then add the vanilla, Rice Krispies and nuts. Roll into small balls, then dip in coconut.
Boil first 3 ingredients until light thickness. Mix together. In middle add 1/2 cup walnuts (cut small). Mix in dry ingredients. Add 1 1/2 squares margarine or butter. Mix by hand. Pour 2/3 of this preparation in square pan, about 9-inch square or 6 x 10-inches. Add dates on oatmeal preparation. Press evenly and add walnuts cut in pieces; press also. Add rest of mix on top. Press again. Bake 30 minutes at 325°. Let cool. Cut into bars.
Mix cake mix, margarine and egg and spread in a 9 x 13-inch pan. Then blend with mixer, cream cheese, sugar and 2 eggs. Spread over first mixture. Bake in 350° oven for 30 minutes.
Cream butter and honey. Mix well with flour, salt and vanilla. Add nuts and form into small (3/4-inch) balls. Place on cookie sheet and bake at 300° for 30 to 40 minutes. Roll in powdered sugar while warm and again when cool. Flavor improves with age.
Beat eggs and sugar, add cooled melted butter or margarine, add anise oil. Sift flour and baking powder, add to egg mixture. Batter will be stiff enough to be dropped by spoon onto hot pizzelle maker. These pizzelles are light and crisp and very thin. To keep them crisp, store in an airtight container.
Cook onions in butter and oil, covered, over low heat for 15 minutes. Uncover, increase to moderate heat. Add sugar and salt. Cook 30 to 40 minutes, stirring often. Blend in flour; stir three minutes until smooth. Stir in bouillon and one can of water. Boil remaining two cans water and add to mixture along with vermouth, salt and pepper. Simmer 30 to 40 minutes. Toast French bread on both sides. Top with cheese and broil until it melts. Pour soup in bowls and top with a slice of bread.
Combine 3 cups flour, sugar, salt and yeast in large bowl of electric mixer. Heat sour cream, water and butter until warm. Add to flour mixture and beat on low speed of mixer. Add eggs; continue beating. Add remaining 1 cup flour to make soft dough. Place dough in large greased bowl. Cover with plastic wrap and allow to rise until double in bulk, about 1 1/2 hours. Turn dough out onto floured pastry cloth or board. Knead slightly to coat with flour for easier handling. Shape dough into 24 balls and place in well-greased muffin cups. Brush tops of dough with melted butter. Let rise until doubled. Preheat oven to 350°. Bake 15 to 20 minutes or until brown.
Mix all ingredients well. Serve on 6 to 8 lettuce leaves. Garnish with apple quarters, if desired. Serves 6 to 8.
Mix together in mixing bowl until creamy the sugar and butter or margarine. Add eggs, one at a time, beating well after each addition.
Alternate layers of potatoes with mixture (water, soup and sour cream). Top with chops. Bake at 375° for 1 to 1 1/4 hours.
*Allow at least 1/4 pound meat per serving. Choose for example, a beef rump and a pork shoulder roaster of approximately the same weight.
Combine meat, onion and water. Cook until meat is no longer pink. Break meat apart while cooking so that the meat particles will be small. Add remaining ingredients and simmer several hours. May be simmered in a crock-pot.
Peel bananas, wrap tightly in plastic wrap and freeze for 4 to 6 hours or overnight.
Cook broccoli for 5 minutes; drain well. Mix other ingredients. Add broccoli and pour into a 9 x 9 x 2-inch baking dish. Top with buttered Ritz crackers. Bake at 350° for 45 minutes or until firm in center. Serves 8 to 10. Recipe can easily be halved.
Combine milk, sugar and vanilla. Quickly beat in snow or crushed ice until consistency is similar to ice cream.
Cream butter and sugar. Add eggs and dry ingredients and soda mixture. Mix well and add fruits and nuts. The dough is very stiff; use hands to mix. Drop by teaspoon on cookie sheet. Bake at 325° for 10 to 12 minutes. Keep stored in airtight container. Also can be frozen.
Place cheeses, pineapple and pecans in work bowl of food processor, or in a small mixing bowl. Process or mix until combined.
In mixer bowl, cream butter. Add peanut butter, Marshmallow Creme and vanilla. Mix well. Gradually add sugar, adding more or less for an easily shaped dough. Mix well. Knead dough a few minutes by hand or with a kneading attachment to mixer. Mold dough by hand into egg shapes or balls and place on wax paper. Melt chocolate in double boiler or in microwave oven. Dip eggs, one at a time. Place on wax paper. Freeze 1 hour. Store in refrigerator or freezer.
Pressure cook chicken until it falls off of the bone. Remove chicken from bones and place shredded chicken in a buttered 12-inch casserole dish. Top with the undiluted soup. Prepare Stove Top stuffing as directed except substitute juice from cooking chicken for the water. Spoon over soup and gently pour milk over all. Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more.
Dissolve Jell-O and sugar in boiling water. Chill until beginning to thicken. Put orange (peels and all), apple, celery, lemon and nuts into blender. Blend until fairly small. Add to Jell-O. Pour into mold and let set.
Mix ingredients and form into small balls and bake at 375° for 10 to 12 minutes or until golden brown. Can be made up and put on cookie sheet and frozen, then bagged. To reheat, put in 300° oven for 15 minutes. Can also be frozen after initial baking.
Cook and drain broccoli. Add beaten egg, chopped onion, mayo, undiluted soup, cheese and salt. Mix well and place in greased casserole (1 1/2-quart). Top with bread crumbs. Bake at 350° for 40 minutes. Freezable.
Drain beans and marinate at least 1 hour in Ranch and Italian dressing combined. Sprinkle with dill weed, salt and pepper to taste.
Combine sugar, salt, butter, eggs and vanilla. Add flour, baking powder and nuts. Blend well. Spread in 15 x 11-inch cake pan. Bake at 350° for 12 to 15 minutes.
Heat oil in heavy skillet. Saute garlic, green pepper and onion until transparent. Add meat and cook until brown. Add other ingredients. Saute mushrooms and add last. Simmer slowly all day, stirring occasionally.
Dip chicken in milk and egg. Then roll in flour mixture. Bake 45 minutes on one side, then 45 minutes on other side.
Mix gently together and place in buttered casserole. Top with 1 cup grated cheese and sprinkle with 1 cup cracker crumbs. Bake 30 minutes at 350°.
Rinse chicken and pat dry. Cook garlic in butter 1 minute. Add chicken. Cook until light brown. In medium bowl, combine sour cream, soup, cheese and wine. Remove chicken and cut into chunks, bigger than a bite. Return to skillet. Add mixture to chicken. Cook over medium-low until chicken is done and tender. Stir sauce. Add artichokes (can cut into smaller pieces if desired). Cook a few more minutes. Serve over noodles or rice.
Preheat oven to 325°. Grease and flour a 9 x 13-inch pan. In large mixing bowl, cream together butter, oil, sugar, salt, eggs, vanilla and water. Sift together remaining dry ingredients. Add to liquid ingredients and mix well. Add grated zucchini and stir until blended. Pour into prepared pan and bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool and frost with favorite icing.
Melt margarine and chocolate. Add sugar and vanilla. Mix well. Add eggs one at a time. Beat mixture after adding each egg. Sift together flour, salt and baking powder. Add flour mixture to the chocolate mixture. Chill dough thoroughly. Form small balls of dough. Roll balls in 4X powdered sugar. Bake on a greased cookie sheet at 350° for 12 to 15 minutes.
Combine first 4 ingredients and heat until slightly thick. Add next 4 ingredients and spread in a 9 x 13-inch pan. Chill. Mix butter, powdered sugar and milk; spread over first mixture and chill. Melt chocolate bar and spread over the other layers. Mark into squares before it cools.
Put layer of crushed potato chips in greased baking dish. Mix the chicken, celery, onion, salad dressing, cream of chicken soup and water chestnuts; pour mixture over potato chips. Top with cheese.
Mix all ingredients together; blend well. Bake in 350° oven for about 30 minutes or until well done.
Combine margarine, flour, sugar and 1/4 cup pecans. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes; cool.
Grate cheese and mix with other ingredients. Cook at 350° for 10 minutes.
Put the first 5 ingredients in large bowl. Sprinkle with canning salt. Drain well. Let stand overnight. In large kettle, mix remaining ingredients. Add vegetables. Bring to a boil. Put in pint jars. Process 20 minutes.
Combine beans, chicken broth, garlic and half of the onions in a large soup pot. Bring to boil. Reduce heat and simmer until beans are soft, 3 hours or more. Add more chicken broth if needed. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour. Serve topped with grated cheese. Serve with cornbread.
Melt caramels in milk in saucepan. Add pecans. Spoon by teaspoon onto greased cookie sheet. Refrigerate for 1 hour. Melt enough chocolate chips to cover pecan candies. I also add a little paraffin wax to the chocolate so it covers better. Cool chocolate-covered candies for a couple hours before serving. Yields about 5 dozen.
In mixing bowl, combine dry ingredients. Add oil and eggs, mix on low speed until well blended. Stir in carrots and nuts. Pour into three (3) 9in or (2) 12in. greased and floured pans. Bake at 325 degrees for 45 min. or until done.
Peel potatoes. Cut potatoes into thin slices, but do not go all the way through. Put in a baking dish, sprinkle with salt and put butter and the different herbs on the potatoes. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheeses and put back into oven for another 10 to 15 minutes until lightly browned or until the cheeses are melted.
Brown meat and drain. Add onion and celery. Saute until tender. Add soups and cooked noodles. Bake 45 minutes at 350°. Remove from oven and add a medium bottle of sliced stuffed olives (optional). Bake 15 minutes longer. Serves 12.
Wash and peel roots. Roast in a low temperature oven for 4 hours or until roots are brittle. Grind like coffee beans. Use as ground coffee, except a slightly smaller amount of ground dandelion roots is required to equal the strength of coffee.
Wash potatoes, do not peel. Cut into large cubes. Cook, and drain well. Mix remaining ingredients and add to potatoes. Toss until potatoes are well coated with mixture. Keep refrigerated until ready to serve.
Put blueberries and pineapple with juice into 13 x 9-inch casserole dish. Sprinkle 1/4 cup sugar on top. Melt margarine and drizzle on top of cake mix. Sprinkle 1/4 cup sugar on top of that. Sprinkle pecans on top and bake at 350° for 45 minutes.
Mix together and press into a 9 x 13-inch pan. Bake at 375° for 15 minutes.
Mix sugar and cocoa well. Then mix all ingredients together and bake at 325° for 50 minutes. Bake in 4 pie crusts.
Mix together eggs, sugar and oil. Beat well. Add the remaining ingredients and blend well. Grease and flour 2 large or 3 small loaf pans. Bake at 350° for 1 hour.
Mix all ingredients in order given. Pour half of batter into an 8 x 12-inch pan. Cover with half of nut mixture. Pour rest of batter in the pan and cover with remaining Nut Mixture.
Mix together the Eagle Brand milk and lime juice. Add Cool Whip and coloring. Pour into pie shell and refrigerate. You can use 2 regular baked pie shells. Garnish with kiwi slice and arrange over top of pie, if desired.
Season meat and pile in the center of a greased casserole. Mix eggs, milk, rice, margarine and seasonings. Pour over the meat. Cover and bake at 350° for 20 minutes. A good way to use up that dab of leftover meat.
Set oven on 350° before starting. Beat egg whites and salt until stiff. Add sugar, beat. Add vanilla, chips, and pecans. Line cookie sheet with foil, shiny side up. Drop by teaspoons full onto cookie sheet. Turn oven off and put cookies in. Leave in oven until oven turns cool.
Fry hamburger; drain fat. Rinse under hot water to remove excess fat. Combine all ingredients; simmer 4 to 7 minutes. This makes a very thick chili, so you may want to add more tomato juice or water.
Mix apricot nectar, orange juice and sugar and bring to a boil. Add	orange	jello.	Let congeal. Then top with Philadelphia cream cheese and pineapple mixed with nuts and put on top of jello. Sprinkle some nuts on top.
In a large bowl combine bread cubes and raisins. In a medium saucepan combine milk and 1/4 cup butter. Heat stirring occasionally until milk is steaming and butter is almost melted. pour hot milk mixture over bread and raisins. Let stand for 10 minutes. Meanwhile grease a 1 1/2 quart casserole dish and set aside. In a small bowl slightly beat eggs. Stir in 1/2 cup sugar, cinnamon, vanilla and nutmeg. Stir the egg mixture into the bread mixture. Pour it in the casserole dish. Bake uncovered at 350 degrees for 50 to 55 minutes or until the surface is puffed and a knife inserted near center comes out clean. Cool slightly.
Boil water for pasta. Cook bacon; crumble. Save 2 tablespoons grease and saute onion in it. Combine last 4 ingredients. Add bacon and onion. Pour over cooked pasta. Makes 4 servings.
Melt butter and add brown sugar. Beat in eggs. Mix in flour, baking powder, vanilla and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 10-15 minutes until lightly browned.
Early in the day, butter and lightly toast bread. Cube and place in bottom of a buttered 1 1/2 quart casserole dish. Arrange diced ham on top. Over this, put the cubed cheese. Mix together flour, dry mustard, salt and pepper. Spread evenly over top. Pour melted butter over this. Beat together eggs and milk and pour over all. Cover the dish and let set in the refrigerator a few hours. Bake at 325° for 1 hour (covered) and serve.
Mix together and set aside the vinegar, mayonnaise and sugar. Mix broccoli, onion, bacon and cheese. Pour in the liquid mixture. Refrigerate overnight.