HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly cream the Crisco, brown sugar, white sugar, eggs and vanilla. Add 1 1/2 cups flour that has been sifted, salt, oatmeal and chopped nuts, if desired. Form into a roll; chill. After chilled, slice into 1/2-inch thick slices. Bake on an ungreased cookie sheet at 350° for 10 minutes, or until done. You may freeze and use later the uncooked dough. Makes 5 dozen.
Drain pineapple; save juice. Mix pineapple and marshmallows and chill overnight. Beat egg. Add juice, flour, vinegar and sugar. Cook until thickened; chill overnight.
Preheat oven 425°. Prepare or buy a double pie crust and set one crust into a 9 inch pie pan. Place sliced apples into large bowl and set aside. Combine all dry ingredients in a small bowl. Sprinkle the mixture into apples and toss. Spoon apple mixture into crust. Place the second crust over the filling. Seal edges trim, and flute. Make small openings in the top of crust. Bake in a preheated oven until the top crust is golden brown about 45 to 50 minutes. Serve warm or chilled. Makes 8 servings.
Mix all ingredients well. Preheat oven to 250°. Bake for 20 minutes on greased cookie sheet at 350°. Refrigerate when cooled. Yields 25 delights.
Saute onion, carrots and celery in oil. Add hamburger (optional) and brown. In a large kettle, combine all ingredients. Simmer until pasta is done. Serve.
Cream the Crisco and sugar together until very smooth. Add eggs one at a time. Add sifted flour and milk alternately. Bake at 350° for 25 minutes. Makes three 9-inch layers.
Preheat oven to 350°. Line an 11-inch tart pan with pastry and refrigerate. In a bowl, cream butter and sugar together. Stir in eggs, almonds, flour and vanilla. Gradually pour rum or nectar into mixture, stirring constantly; pour into pastry-lined pan. Arrange fresh apricots cut side down in tight circles over filling. Bake at 350° for 30 minutes.
Brown meat and onions. Pour off excess grease. Add remaining ingredients. Stir to mix. Cover and bring to a boil. Turn to low heat and cook 30 minutes or until rice is done. Stir once or twice while cooking to prevent sticking. Add water if needed, depending on the amount of liquid in the tomatoes and beans.
Boil giblets for stock. Saute chopped onion and celery in butter until just done, not brown. Crumble cornbread and moistened bread slices in bowl with enough stock to moisten. Add all other ingredients with bread and enough chicken stock to make it real soft.
In pitcher, combine all ingredients except lime slices. Serve over ice cubes; garnish with lime slices. Makes about 5 cups (4 servings).
Spread crescent rolls in 9 x 13-inch cake pan. Top with the following: Sausage, eggs, mushrooms, onions and green peppers. Top with cheese. Bake at 400° for 30 to 45 minutes.
In a casserole dish, add hamburger and mix with mushroom soup. Layer vegetables on top of meat. Spread mashed potatoes over the top. Bake at 350° for about 30 minutes.
Preheat oven to 350°. Combine all of the ingredients, breaking up potatoes. Mixture will be real thick.	Pour into 9 by 13 inch baking dish, bake for 40 to 50 minutes.
Mix all ingredients together. Fill four loaf pans, 1/2 full only. Bake at 350° for 1 hour.
Brown hamburg. Add remaining ingredients. Cook until pasta is soft. Add cheese and cook until melted. Serve immediately. Great after a cold day skiing!
Boil unpeeled potatoes until tender. Drain, peel and thinly slice or cut into bite-size pieces. In a large bowl, combine potatoes, salt and pepper to taste, vinegar, onions, bacon, eggs and salad oil. Mix well. Serve hot or cold.
Grease and flour Bundt pan. Cream butter and sugar. Add eggs, one at a time. Add vanilla. Add dry ingredients alternately with whipping cream. Bake in large Bundt pan at 350° for 1 hour or until done. Don't overbake.
Mix cream cheese and milk well. Add lemon juice and flavoring, beat well. Pour into pie shell and chill 4 hours or more. Top with favorite topping and enjoy.
Dissolve yeast in 1/2 cup lukewarm water. Mix dry ingredients with lard as for pie crust. Mix beaten egg yolks and yeast into cooled milk, then mix with dry ingredients until smooth. Cover and set in cool place overnight. Divide dough in 4 parts. Roll very thin into 8 x 12-inch pieces. Spread dough with slightly beaten egg white, then spread with fruit or custard filling. Fold the dough, one edge over 2/3 and the other edge over entire surface making 3 layers. Place on well-greased baking sheet. Shape into a kringle or in strips. Cover and let rise for 2 hours. Brush dough with melted butter and sprinkle with sugar. Bake in a 350° oven until done.
Stir spaghetti mix and sauce together along with a tablespoon of sugar. Brown hamburger meat. Pour grease off. Cook spaghetti; drain.
Blend sugar, cornstarch and salt. Add water, lemon juice and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Add cream cheese and beat until blended. Make meringue by beating egg whites until fluffy. Gradually add sugar and beat until stiff peaks form. Blend meringue into lemon mixture. Pour into pie shell. Cool or chill 2 hours. Serve plain or with sweetened whipped cream or whipped topping.
Rub the fillets well with salt and pepper. In a large black iron skillet, saute the onions, bell pepper and celery in butter until vegetables are wilted. Add the tomatoes, bay leaves, Worcestershire sauce and hot sauce. Cook over a medium fire for 15 to 20 minutes, stirring occasionally. Add the catfish fillets, cover and lower fire. Let simmer for about 10 minutes or until fish flakes. To serve, remove the fish with a spatula to serving plates. Garnish with lemon slices and minced parsley. Serve the sauce with steamed rice on the side. Serves 6.
Preheat oven to 350°. Combine dry cake mix, oil, salt and baking soda. Mixture will be crumbly. Press evenly in ungreased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes or until crust is browned at edges. Meanwhile, prepare pie filling recipe as directed on can. Pour over hot baked crust. Bake at 350° for 30 to 35 minutes or until center is firm. Cool. Garnish with dollops of whipped topping.
In a large saucepan, bring the 4 cups water to a rolling boil. Carefully drop frozen potatoes into water; remove from heat. Immediately cover and let stand 4 to 5 minutes. Drain potatoes at once. Spread on paper towel. Cut up any large pieces. Sprinkle salt on the potatoes; cool. In a bowl, combine eggs, radishes, celery, green onion and snipped parsley. Add mayonnaise, vinegar and potatoes. Toss mixture gently. Chill.
Cover and soak beans overnight. Drain and reserve water. Boil salt pork and simmer.
Dissolve jello in hot water. Add remaining ingredients. Pour into 2 (1/2 gallon) milk cartons and freeze to slush consistency. In punch bowl, mix slush with 2 (1 liter) bottles of ginger ale. Serve.
Cook broccoli in 1/2 cup of water for 15 minutes. Chop into small pieces after cooked. Combine remaining ingredients with broccoli. Pour into 1-quart casserole dish. Top with buttered bread crumbs and more shredded cheese. Bake at 300° for 20 to 30 minutes.
In medium bowl, combine all ingredients except oil and applesauce. In large skillet, heat 1/4 cup oil over medium to low heat. In hot oil, spoon about 3 tablespoons potato mixture per pancake into skillet and flatten slightly. Cook pancakes, turning once while cooking, until golden brown on each side. Add oil as needed to cover bottom of skillet. Drain on paper towels. Serve warm with applesauce. Makes 12 to 14 pancakes.
Mix soups and sour cream. Pour over deboned chicken breasts. Cover with foil and bake at 350° for 1 1/2 hours. Serve with noodles and rice.
Brown ground meat. Add jar of picante sauce and chicken soup. Layer dish with tortilla chips. Top with meat. Alternate the two. Top with cheese. Bake at 350° to 400° until cheese is melted.
Peel, core and dice pineapple. Blend together lime juice, oil, lime peel and seasonings. Mix the diced pineapple into dressing. Cut oranges into sections. Halve the grapes. Use a melon baller and scoop out the cantaloupe. Mix the remaining fruit in with the pineapple. Marinate 30 minutes. Place romaine lettuce leaves on plates. Divide the salad equal over the lettuce.
Brown beef and onion in oil in a 6-quart pot. Add all other ingredients except tomatoes. Bring to a boil. Cover and simmer 20 minutes. Add tomatoes. Cover and simmer 10 more minutes. Serves 4 to 6.
In large bowl, mix 1 cup flour, sugar, salt and yeast. Combine juice, water and margarine. Heat (120° to 130°). Gradually mix in dry ingredients and beat 2 minutes on medium speed. Add eggs and 1 cup flour. Beat high speed 2 minutes. Stir enough flour to make soft dough. Cover bowl with foil. Refrigerate 2 to 24 hours. When ready to shape, combine cheese and chives. Punch dough down. Turn onto light floured board. Divide in half. Roll each 1/2 into 12 x 15-inch rectangle. Cut each rectangle into 20 (3-inch) squares. Place on greased sheets 1-inch apart. Sprinkle 1 teaspoon cheese mix on each. Bring each point to center. Cover. Rise until double, 15 minutes. Bake at 400° for 10 to 12 minutes. Cool on wire rack.
Preheat oven to 350°. In a 13 x 9-inch pan, melt butter. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. Top with chips and press firmly. Bake 25 to 30 minutes or until lightly browned. Cool.
Mix all ingredients together in a large bowl. Bake for 1 hour at 350°. Use 9 x 13-inch pan.
Combine all ingredients; blend well. Pour into Dixie cups. Insert stick. Kids love them.
Pound flour well into the beef until steak is about 1/4-inch thick. Cut into 1/4-inch wide strips. Add beef strips to the butter heated in a heavy skillet and brown on all sides, turning frequently. Remove to bowl and cover to keep hot. Add onions and cleaned, sliced mushrooms to skillet. Cover and cook slowly, 5 minutes, stirring occasionally. Return meat to skillet; stir in Worcestershire sauce and sour cream. Cover and reheat to boiling. Season with salt and pepper. Serve at once with hot fluffy boiled white or wild rice. Serves 5.
Combine milk and pudding mix and beat until smooth. Blend in Cool Whip or Cool Whip and sour cream. Add to pudding. Layer vanilla wafers, bananas and pudding mixture.
Cream butter in a large mixing bowl. Gradually add sugar and spices. Beat until smooth at high speed of electric mixer. Stir in vanilla. Store in airtight container for 1 month in refrigerator or 3 months in freezer. Yields 4 1/2 cup mixture.
Combine ingredients and make small meatballs (approximately 90). In skillet combine 1 can jellied cranberry sauce, 1 bottle chili sauce, 1 tablespoon brown sugar and 1 tablespoon lemon juice. Add meatballs and simmer 10 minutes or until done.
Cut squash in half. Remove seeds. Cook onion and ground beef; brown. Drain grease. Add tomato paste and can of water; salt and pepper to taste. Add mixture to squash. Bake in 350° oven covered until squash is tender, about 20 minutes. Sprinkle with cheese and serve.
Slice cucumbers, onions and peppers. Add 1/3 cup salt and mix with crushed ice (enough to mix well with and cover with). Let set for 3 hours and drain. Mix remaining ingredients. Bring liquid mixture and cucumber mixture to boil. Place in sterile jars and seal.
Cream together sugar and butter. Beat in egg and vanilla. Stir together flour and baking powder. Stir in creamed mixture. Divide dough in half. Chill at least 1 hour.
Preheat oven to 350°. Cream the sugar, oleo and shortening. Add egg yolks, beating after each. Add dry ingredients alternately with 1 cup of buttermilk. Add vanilla, coconut and chopped nuts. Beat 5 egg whites stiff and fold into cake. Bake 30 to 40 minutes in 3 layer pans.
Cream margarine and sugar. Add eggs, then other ingredients. Use some of the flour to coat fruit. Add fruit last. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 10 minutes.
Make a stiff dough that is hard to roll out. Flour dough heavy. Roll out thin. Flour bottom and top. Roll; cut. Leave lid off of noodles when cooking.
Add two ingredients together and bring to a boil. Turn down heat and add 1 cup of rings. Let simmer until rings are done.
Place all the ingredients in pan and bring to a boil; stir often. Boil 5 minutes. Let cool and put in freezer bags.
Mix together all ingredients, except sour cream and lime slices. Pour into soup bowls. Garnish with a dollop of sour cream and slice of lime. Serves 6.
Place caramels and milk in saucepan. Melt over low heat. Add pecans, then drop by teaspoonfuls onto buttered waxed paper. Chill.
In a casserole dish, place the following: potatoes, ground beef, Minute rice, onions and peas, corn or green beans. Add can of tomatoes, cheese and bacon. Bake at 350° for 1 hour.
Cream the cream cheese, mayonnaise, milk and the juice from the olives, then chop the onion, pepper, celery and olives finely. Mix them well into the creamed mixture. Refrigerate overnight for best results. Serve with raw vegetables, crackers or chips.
Heat oven to 350°. Grease and flour pan, 13 x 9 x 2-inches or two 9-inch pans. Measure all ingredients together. Blend 1/2 minute on low speed. Beat 3 minutes on high speed. Pour into pans. Bake oblong pan 45 minutes, layers 30 minutes.
Heat sugar and cocoa together until it becomes real hot. Add butter and stir until melted. Boil 1 minute; add cream and pinch of salt.
Thoroughly brown pork chops on each side. Mix water, bouillon and rice in a 3-quart casserole dish. Place browned pork chops on top of rice. Tightly cover. Bake at 350° for approximately 45 minutes.
Cream together eggs, oil, sugar and vanilla, then stir in the zucchini and drained crushed pineapple. Next, add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut and walnuts and blend. Pour into 2 greased and sugared bread pans or one 9 x 12 cake pan. Bake at 350° for 1 hour or until tested done. Cool for 10 minutes and then turn out onto a rack to cool. If making cake, frost with Cream Cheese Frosting to finish.
Mix solid ingredients in a bowl. Pour sweetened condensed milk in pie crust. Pour dry ingredients into crust with milk and press down ingredients until milk rises up through them. Bake at 350° for 25 minutes. Serve hot or cold.
Sift cocoa, flour and salt together 3 times. Cream together sugar, salad dressing and vanilla. Add flour mixture with sugar mixture alternately with water. Bake in a 350° oven until toothpick inserted in center comes out clean.
Mix oil and eggs by hand (no mixer at all!). Add sugar, vanilla, salt and baking soda by hand. Add cinnamon and flour; mix well. Add apples and raisins, batter will be very thick. Mix well and spread into greased 9 x 13-inch pan. Bake at 350° for 1 hour. When cool, sprinkle with confectioners sugar, if desired.
Pour off juice from pineapple and put in with meat after meat has been browned. Add a dash of arrowroot, ginger and soy sauce. Cook for 10 minutes. Serve over rice.
Heat oil in medium saucepan on medium-high heat. Add onion; cook and stir until tender. Stir in broth and spices. Bring to boil. Stir in rice, apricots and raisins. Return to boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat and stir; cover. Let stand 5 minutes. Fluff with fork. Makes 6 servings.
Cut fresh fruit in large pieces. Add a few broken nut meats. Mix pudding mix, milk, orange juice and sour cream. Drip dressing over fruit.
Grease a 9 x 13 x 2-inch pan. Dump everything in order in pan. Cut oleo in patties and place over cake. Bake for 1 hour at 350°.
Brown meat and drain grease. Add all remaining ingredients. Cook on low until potatoes are tender. Instead of potatoes, you may substitute green beans.
Let cream cheese come to room temperature and cream with just a little milk until nice and dippy (but not runny). Add all other ingredients to taste. Let stand at least a few hours or overnight in refrigerator. Remember garlic flavor will develop stronger taste after it sets awhile. A yummy party dip.
Wash sauerkraut and rinse good in a strainer. Dissolve sugar and vinegar; add green onion, salt, green pepper, celery and pimentos. Mix together and let stand overnight in refrigerator.
Mix condensed milk, Cool Whip and lemon juice. Layer in 13 x 9-inch pan with whole graham crackers. Spread 1/2 of Cool Whip mixture on top of crackers; add another layer of crackers. Spread remaining mixture on top. Put pie filling on top of mixture. Chill.
Mix all ingredients until smooth and pour into 24 foil cupcake liners. Bake at 350° for 25 to 30 minutes for 5 minutes.
Blend sugar, salt and flour. Add to scalded milk. Bring to a boil slowly, stirring often. Add small amount of hot milk to beaten eggs, stirring constantly. Add egg mixture to hot milk and cook over low heat, stirring constantly until mixture thickens and coats spoon. Remove from heat and add vanilla. Allow to cool. Stir in evaporated milk and crushed strawberries. Pour into freezer. Makes 1 gallon.
Combine cake mix and pudding. Add all ingredients, except chocolate chips. Beat 4 minutes. Grease and flour a 10-inch tube or Bundt pan. Pour half of batter into pan. Add a layer of chocolate chips and more nuts, if desired. Pour rest of batter in pan. Bake at 350° for 40 minutes. Store in refrigerator.
Combine all ingredients in these amounts to fill a pitcher. Stir. Tastes much better than powdered!
Mix the cream cheese, sugar and milk; blend well. Add peanut butter; beat until smooth. Add 6 tablespoons Cool Whip; stir well. Pour into crust. Top with Cool Whip and chill.
Mix enchilada sauce, soup, taco sauce, water and 1 teaspoon salt in saucepan and simmer about 10 minutes. Brown hamburger meat, chili powder and garlic salt in skillet. Heat tortillas one at a time in a small amount of grease or oil in skillet until soft and pliable. Place one tablespoon of meat mixture, one tablespoon of grated cheese and one tablespoon of onion on each tortilla and roll. Place in large baking dish. Pour sauce over enchiladas and bake 15 to 20 minutes until cheese melts and sauce is bubbly in a 350° oven.
Drain and flake salmon. Saute onion and celery. Stir in flour, add bouillon cubes, water and potatoes. Bring to a boil, cover and simmer until potatoes are tender. Add salmon, stir in milk, corn, dill, salt and pepper. Heat well, do not boil.
Mix all ingredients together and bake in 350° oven for 1 hour. Serves 4.
Cook onions and pepper in fat until onions are golden. Add beef and fry until mixture falls apart. Stir in rest of ingredients and pour into greased 2 quart casserole, cover and bake about one hour in moderate oven (350°), removing cover last 15 minutes.
Preheat oven to 375°. Brown hamburger; drain. Add salt, beans, brown sugar and barbecue sauce. Heat until "bubbly." Stir occasionally. Spoon mixture into 2-quart casserole. Cut biscuits in half and place, cut side down, around edge of casserole. Sprinkle cheese over top. Bake 25 to 30 minutes or until biscuits are golden brown.
Mix all in large bowl (will be doughy). Cover and let rise until double in size about 6 to 8 hours. Turn onto floured board and knead out air bubbles. Divide into 3 parts. Grease 3 bread pans with Pam. Let rise until to top of pan (around 3 to 5 hours). Bake at 350° for 30 minutes.
Rinse roast. Coat with flour and place in 9 x 13-inch pan. Sprinkle with Worcestershire sauce, lemon-pepper seasoning, salt and pepper. Slice onion and place on top. Surround with potatoes and carrots. Fill dish with water to 1/2-inch from top. Cover with foil and bake at 350° approximately 2 1/2 hours.
Brown beef and cook onion and green pepper until tender. Stir in soup, salt and thyme. Spoon into 1-quart casserole dish. Place potatoes in mounds around edge of casserole. Bake at 425° for 15 minutes. Makes 4 servings.
Grease and flour a 9 x 13-inch pan. Preheat oven to 350°. Mix all ingredients together; pour into pan and bake for 25 minutes. Frost with chocolate buttercream frosting. M-m-m good.
With wet hands, shape into loaf in center of 13 x 9 x 2-inch pan. Peel and slice 1/4-inch thick 4 medium potatoes and 1 onion. Peel and quarter lengthwise 4 medium carrots. Place vegetables in layers around meat. Cook one hour at 375°.
Saute onion and celery until soft. Add stuffing and water. Mix well. Pound steak, cut into 8 pieces. Place 1/4 cup stuffing near center and roll. Fasten with toothpick. Brown in skillet. Add soup and water. Cover. Cook 1 hour and 30 minutes. Spoon sauce over. Remove meat. Add sour cream. Heat. Makes 8 servings.
Put meat, barley, onions and carrots in stew pot. Cover with water and cook for 2 1/2 hours. Peel and slice up potatoes, put into stew and cook for another 1/2 hour or until potatoes are tender.
Saute onions and potatoes until semi-soft. Add corned beef and stir until separated. Add water, a small amount at a time, to keep hash simmering and soupy but thick. Serve over rice.
Mix mashed sweet potatoes, sugar, eggs, melted butter, vanilla and coconut. Place in a long baking dish.
In a bowl, beat the egg yolks with 1/2 cup sugar until thick and fluffy (about 10 minutes). Combine vanilla, walnuts, bread crumbs, salt and nutmeg, then fold into egg yolk mixture. In another bowl, beat the egg whites and remaining half cup of sugar until satiny. Fold the egg yolk mixture into the egg white mixture. Pour into a buttered and crumb lined spring-form pan (8-inch). Bake in moderate oven (350°) for 50 minutes. Remove to a rack to cool. (It will shrink.) When cool, remove rim from pan and cut torte crosswise into layers.
Peel and slice onions paper thin. Dissolve salt in water; soak onions 1 hour. Remove to colander; wash well. Add black peppers. Put in quart jar; cover with vinegar. Add garlic (if desired). Seal.
Brown hamburger meat and onion and drain. Mix with soup and bake at 350° for 15 minutes. Add cheese and Tater Tots and bake 25 minutes more.
You will need 1 large Pyrex (or otherwise heatproof) mixing bowl.
Layer the ingredients in the order listed in a casserole dish. Heat in the microwave for 6 to 8 minutes. Serve hot with nacho chips.
Place preserves in 1-quart Cook & Measure; stir cornstarch into soy sauce, then stir into preserves. Add sherry, garlic and pepper flakes. Microcook on High (100%) 3 minutes, stirring 2 times.
Cream butter, sugar and flour. Pat dough in pan that has 1/2 inch rim. Prick dough with fork. Bake at 350° until golden brown. While warm cut in thin strips or squares. Extra good!
Mix together the first 3 ingredients. Dissolve jello, boiling water and either the cold water (or pineapple juice) and allow it to start to gel. After jello thickens slightly, add all the ingredients. Makes 2 nice 9-inch square dishes or 1 large glass container.
Mix all ingredients together and cook on the stove top until the mixture is thick. Then pour into prepared pie shells. Beat your egg whites until stiff. Add a pinch of sugar and a teaspoon of vanilla. Add to top of pies and brown.
Hand mix all ingredients. Spread on muffin halves. Put in freezer 1/2 hour. Cut each half into 8 pieces and then freeze until ready to use. When ready to serve, place uncovered in broiler, 1 or 2 minutes until golden brown.
Put all ingredients into a small jar with a tight lid; shake until well mixed. Makes enough dressing for 6 servings of a salad.
Preheat oven to 350°. Bring a large pot of water to a boil. Add the ziti and cook for about 5 minutes until tender being careful not to let the noodles overcook. (They should not become mushy.)
Cook rice. Cook broccoli until tender in small amount of water. Place 1 layer of cooked rice in casserole, then mix water chestnuts with broccoli over rice. Add mushroom soup to which milk has been added. Bake at 350° for 20 to 25 minutes.
Cook pasta according to package directions. Rinse and drain. Slice mushrooms, zucchini and pepper. Chop onion. Combine all ingredients in a large bowl with tight lid. Make 2 packages of dry Zesty Italian dressing according to directions. Pour over salad. Gently stir. Better if refrigerated overnight.
Place ice cream in a tall glass. Pour grape juice over it and stir. Fill glass to top with seltzer and gently stir again. Serve.