HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix margarine, vanilla and salt. Beat in sugar; then flour. Stir in chocolate chips. Put batter on a greased cookie sheet. Spread out; press down flat to edges. Bake at 350° for 25 minutes. Let cool. Cut into squares.
Brown stew beef in Crisco. Let pea beans stand in enough boiling water to cover for 20 minutes. Place spices in a piece of cheesecloth. Combine beef, marrow bones, pea beans and salt in 1 quart of water. Simmer 2 hours. Skim off fat. Remove bones. Add vegetables, spices and 1 quart of water (or more water if desired). Cook 1/2 hour or until vegetables are tender. Makes 6 to 8 servings.
Brown beef, bacon and onion; drain. Mix all ingredients together in a big pot (crock-pot or pot on stove). Cover and cook 4 to 6 hours in crock-pot on low or 1 hour on low on stove top.
Combine all ingredients and spoon into a prepared pie crust. Cover with top crust; crimp edges. Slit top crust and bake at 375° for 40 minutes. Let sit for 3 to 5 minutes before serving.
Cook pasta shells. Saute onion in oil until translucent (about 3 minutes). Stir in flour; cook (stirring) approximately 2 minutes. Remove from heat and whisk in stock and cream until smooth. Add nutmeg, salt and pepper. Preheat broiler. Drain pasta and add with scallops to the sauce. Return to the heat and cover. Simmer until the scallops are opaque (2 to 3 minutes). Place in 2 to 3-quart casserole. Top with bread crumbs, cheese and paprika. Broil until topping is golden brown (1 to 2 minutes).
Sift sugar and cocoa together. Beat eggs and add to sugar mixture. Add melted oleo, milk, vanilla, salt, and chopped nuts. Pour into unbaked pie shell and cook for 10 minutes at 400°; reduce heat to 325° and bake until center is set. Also good without nuts. May use less cocoa if you don't like a lot of chocolate.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt, pepper and 1/2 grated cheese. Repeat with remaining half of ingredients. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8 to 10 hours. Serves 4 to 6.
Sift dry ingredients	together. Beat eggs, then add sugar until creamy. Add oil to eggs and sugar. At low speed, add dry ingredients, alternating with pumpkin, egg and sugar mixture. Add vanilla, nuts and raisins.
Fill 1 quart microwave safe container with water. Put in tea bags. Microwave for 10 minutes and 24 seconds. Pour sugar in gallon container. Pour in tea. Stir. Taste. Add more sugar if needed. Add water to make one gallon of tea. Stir. Taste again.
Melt margarine and mix with broken pretzels. Spread in 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Cream together 8 ounces cream cheese and 1 cup sugar. Stir in the container of Cool Whip. Spread completely over pretzel crust. Boil 1 cup water and add to Jell-O. Stir until Jell-O is dissolved. Add frozen strawberries and pineapple. Stir together until strawberries are thawed. Pour over cheese and refrigerate.
Beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Grease heated griddle if necessary. (To test griddle, sprinkle with a few drops of water; if bubbles skitter around, heat is just right.) Pour batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn over and cook other side until golden brown.
In a mixing bowl, stir together the flour, cinnamon and nutmeg; set aside. In a mixing bowl, beat together sugar, zucchini and egg. Add oil; mix well. Stir flour mix into wet mixture. Gently fold in nuts. Turn into greased loaf pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Freezes well.
Combine all ingredients until crumbly. Pat into an 8 x 12-inch pan. Bake at 300° for 15 minutes.
Put apples in bowl. Add sugar. Let stand for 10 minutes. Sift together flour, soda, salt, cinnamon, allspice and nutmeg. Blend melted butter or oleo and egg into apples. Add flour mixture and spices, raisins and nuts. Mix and bake about 50 to 55 minutes at 350°.
Combine first four ingredients and press into greased baking dish. Bake 15 to 20 minutes at 350°, until golden brown. Let cool. Mix all other ingredients together except pie filling. Spread this mixture over cooled crust. Spread pie filling over top. Refrigerate.
Mix corn, cornmeal, milk, eggs, bacon drippings, soda and salt. Brown meat and onions. Drain meat and add peppers. Add cheese. Pour 1/2 of batter in iron skillet and add meat on top of batter. Then pour remaining batter over meat. Bake 50-60 minutes at 350°.
Preheat oven to 375°. Mix all ingredients together and pour into a 9 x 13-inch pan. Bake at 375° for 40 minutes.
Combine chicken breast halves and water in a medium saucepan. Cover and bring to a boil. Reduce heat and simmer 15 to 20 minutes or until done; drain well. Remove chicken from bones; coarsely chop chicken. Place chopped chicken in a 1-quart casserole dish coated with cooking spray and sprinkle with salt and pepper. Combine milk, yogurt and soup in a medium bowl, stirring until well blended. Spoon mixture evenly over chicken. Combine crushed crackers and melted margarine, stirring well. Sprinkle crackers evenly over top of casserole. Bake at 350° for 20 minutes or until thoroughly heated.
In a large pan, combine butterscotch morsels and peanut butter; heat until morsels melt and mixture is smooth. Add Rice Krispies; stir until well coated with butterscotch mixture.
Wash and dry potatoes. With fork, pierce each twice. Place potatoes on paper towel in microwave. Cook on High for 15 to 17 minutes. Remove and set aside.
Spread bean dip or refried beans in center of a large platter. Add in layers picante sauce, black olives, green onions, guacamole dip, sour cream and cheese. Add more cheese and green onions on top to garnish. Surround with chips.
Mix together cornstarch and 2 tablespoons sugar. Add water and cook until clear. Beat egg whites until foamy. Add pinch of salt, vanilla and 6 tablespoons sugar, one tablespoon at a time. Beat until thick and holds a stiff peak. Add cornstarch mixture to egg whites. Beat 2 minutes. Bake at 400° for 15 minutes or until brown.
Dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce. Pour half of the mixture into a ring mold. Chill until set. Chill the other half of the mixture. Mix chopped pecans and sour cream. Spread evenly over the cranberry-pineapple mixture in the ring mold. Pour other half of the chilled mixture into ring mold. Chill until firm. Unmold.
Pour 1/4 cup of the cranberry juice into a shallow bowl. Pour 3 tablespoons sugar onto a flat plate. Dip the rims of 4 to 6 wide-mouthed glasses (6 to 8 ounce size, suitable for Margaritas) into juice, then into sugar. Set the glasses aside.
Marinate chicken overnight in pineapple juice and Worcestershire. Grill chicken until fully done. Grill pineapple slices slightly heated and serve with chicken. Chicken may be basted while grilling for added flavor with juice-sauce mix.
Beat the first 3 ingredients together. Pour in crust. Add the sliced banana. Spread the pineapple over the banana. Spread the Cool Whip over top. Chill.
Dice potatoes, onion and celery. In a 6-quart pot, cover vegetables with water and cook until tender. Add milk, soup, butter, salt and pepper; simmer for about 1 hour.
Layer potatoes and onion. Pour mixture over potatoes and cook for 1 hour at 350°. Uncover 15 minutes.
Cream shortening, sugar and eggs. Sift flour, salt and baking powder together. Mix with remaining ingredients. Drop by teaspoon on baking sheet. Mash flat with fork on bottom of glass dipped in sugar. Bake 10 to 12 minutes at 350°. Makes 4 dozen.
In medium saucepan, combine sweet potatoes, juice and water. Simmer over medium heat until potatoes are tender. Add brown sugar and margarine. Cook until forms a glaze (5 minutes). Calories 269, fat 3.3 g, cholesterol 0 g and sodium 97 mg.
Mix all ingredients together well. Good as a dip or sandwich spread especially when spread on pita bread and served with tomatoes and sprouts.
Melt chocolate in microwave. Pour over mixed dry ingredients and mix well. Pour out on flat wax paper lined surface to dry. Break into chunks when dry. Makes approximately 10 servings.
Prepare jello according to package instructions and chill until partially set. Place 1/3 cup crumbs at the bottom of a 9-inch greased pie plate. Combine sour cream, egg, vanilla and sugar. Blend well. Pour half of the sour cream mixture over the crumbs. Pour half of the jello over the sour cream. Top with crumbs. Repeat. Chill 3 hours. Makes 8 servings.
Mix thoroughly butter, shortening, sugar, egg and flavors. Blend in flour and salt. Divide dough in half and color one portion red. Shape into ropes and roll together; twist slightly. Curve down to form cane. Bake about 9 minutes at 375°.
Brown ground beef. Layer a casserole pan with Doritos. Place a layer of meat on top of the Doritos; then layer the chips again. Top with grated cheese. Bake until melted and bubbly.
Thaw broccoli and place in baking dish. Pour both soups over broccoli. Salt and pepper to taste. Drain water chestnuts and pour over soup. Sprinkle Cheddar cheese over water chestnuts. Crush 1 or 2 tubes of Ritz crackers and sprinkle over cheese. Bake at 350° for 25 to 30 minutes.
Cut up carrots and place on bottom of slow cooker. Cut 6 potatoes and add on top. Add beef cubes. Mix 6 cups water, 3 tablespoons of flour and beef stew seasoning. Add to slow cooker. Add can of tomatoes (sliced or stewed). Add onion. Cook on high in crock-pot for approximately 1 hour. Then turn to low setting for additional 5 to 11 hours. Add can of peas just before serving.
Flour, salt and pepper the chicken breasts according to your tastes. Brown in small amount of oil. In greased baking dish, place the 6 slices of ham, then place a slice of cheese on each slice of ham. Place a browned chicken breast on top of the cheese slices. Put equal amounts of the mushroom soup on each stack until all the soup is used. Cover and bake at 350° until done, brown and bubbly, about 45 minutes. If using glass baking dish, lower temperature to 325°. Delicious served with rice and a salad.
Soak tomatoes, broccoli and cauliflower in dressing for 3 hours or overnight. Cook noodles and chill in cold water; drain. Mix all ingredients together except bacon. Add bacon just before serving. Salad shrimp can also be added.
Mix; bring to full boil for 1 minute (or more). Remove from heat; add vanilla. Beat until spreading consistency.
Cook vegetables according to package. Blend mushroom soup, sour cream and onion soup. Stir into drained vegetables. Add water chestnuts. Melt margarine and pour over Rice Krispies. Top with Rice Krispies. Cover with foil. Bake at 350° for 30 minutes or until thoroughly heated. Can be made day in advance.
Mix crackers and cheese. Place layer (1/2 of mixture) on bottom of greased baking dish. Place a layer of asparagus over this, top with sliced egg. Pour diluted soup over mixture. Cover with remaining crackers and cheese. Dot with butter or margarine. Bake at 350° for 30 minutes.
Place thawed shells and sauce in 1 1/2-quart baking dish. Add meatballs. Add extra spaghetti sauce, if desired. Sprinkle grated cheeses on top. Bake at 375° for about 30 minutes or until thoroughly heated.
Brown the chicken. Place in baking dish. Mix brown sugar, catsup and lemonade together. Pour over chicken. Bake for 1 hour at 350°. Serves 4.
Tear off 4 pieces of heavy-duty aluminum foil. On center, place 1 carrot, 1 potato and 1 chicken breast. Stir together soups and spoon onto top of chicken. Top with peas. Wrap foil well. Place on ungreased baking sheet. Bake 50 minutes or until tender with oven set at 350°. Serves 4.
Brown meat in oil; drain. Saute onion and garlic. Add wine, tomato paste, oregano, salt, pepper and cinnamon. Cook 3 minutes. Stir in meat and let cool 10 minutes. Add egg, cheese and parsley and mix lightly.
In large bowl, beat cheese, lemon juice, Worcestershire sauce and garlic powder until fluffy. Stir in onion.
Melt cheese and Pet milk. Cook meat; drain. Add salt and green chilies. Add cheese, Ro-Tel, mashed tomatoes, beans and chili powder. Stir; cook 3 minutes.
Place pecans in a 17 x 12 pan in a 250° oven. Toast at least 30 minutes to dry and add butter, sliced. Let pecans get completely greasy, stirring once or twice. After pecans and butter have mixed well, sprinkle with salt generously and stir very often sprinkling with salt each time as all the salt does not stick to the pecans. Toast pecans 1 hour or more to desired taste and until butter has been absorbed and pecans are crisp.
Cream margarine and sugar. Add eggs and vanilla. Blend well. Combine dry ingredients and blend into creamed mixture. Bake for 8 to 9 minutes at 350°.
Salt and pepper chops. Place potatoes in shallow baking dish, and layer with onion and cheese. Add milk and margarine. Arrange pork chops across top and cover with foil. Bake at 425° for 1 hour.
Cook onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Cool; store in refrigerator or freezer. Makes 1 quart.
Melt butter in 2 to 3-quart saucepan. Add rice and cook over moderate heat until golden, stirring often. Add onion, pepper and garlic, cook 30 seconds. Add broth and cumin. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 15 minutes or until rice is tender and all liquid is absorbed. Salt to taste.
Filling: Stir-fry ground pork until brown. Add mushrooms, nappa and carrots. Cook until tender (5 to 7 minutes). Add salt, sugar, pepper, soy sauce, sesame oil and green onion. Let it cool completely, 1 to 2 hours.
Fry bacon crisp and drain. Have meat department to chip or shave canned ham. Combine all ingredients in skillet. Blend and heat through. Spoon on buns and top with a slice of cheese, if desired.
Mix tomatoes and salt thoroughly. Let stand overnight; drain. Combine with onion, green and red peppers, sugar and vinegar. Tie spices loosely in a cheesecloth bag and place into tomato mixture. Bring to a boil. Boil gently for 1 1/2 hours. Stir frequently. Remove spice bag. Pour relish into hot sterile jars. Fill to within 1/2-inch of the top. Adjust screw band. Process in boiling water bath 5 minutes. Yields 6 pints.
Cream the brown sugar, white sugar and Crisco. Add all other ingredients except chocolate chips. Stir in chocolate chips. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Cook cake according to directions on box. Bake in 9 x 13 inch pan. Divide cake into 4 sections. Make pudding according to directions on box.	Crumble 1/4 of cake into bottom of punch bowl. Layer with vanilla pudding, cherry pie filling, cool whip, crushed pineapple, Repeat the layering for remaining 1/4 sections of cake. Top with coconut and pecans.
In a bowl, mix together flour, ground ginger and salt and pepper to taste. Dip chicken in this mix and then brown in oil in a large skillet with a lid. When browned, remove chicken and discard drippings. To the skillet, add juice drained from the pineapple chunks and the apricot/pineapple preserves; bring to a boil. Add chicken, carrots, green pepper and red wine vinegar. Cover and simmer 45 minutes, or until chicken and vegetables are tender. Mix cornstarch and water together and blend into sauce in the skillet to thicken it slightly. Serve over cooked rice.
Slice squash and cook until tender. Mash in colander with a fork and let set to drain. Combine squash, onion, carrots, sour cream, soup and 1/4 cup melted butter. Pour 1/2 cup of melted butter over crumbs and toss.
Moisten the first 3 ingredients with French dressing and chill. Add salt and pepper to taste. Flavor mayonnaise with soy sauce and mix all together. Place on crisp lettuce and garnish with ripe olives and water chestnuts.
Lightly grease a 1 1/2-quart heatproof bowl. Bring large pot of lightly salted water to boil. Add broccoli and cauliflower; cook 5 to 7 minutes, until crisp-tender. Drain. In colander, rinse in cold water. Arrange florets in prepared bowl with buds against sides and stems toward center, alternating broccoli and cauliflower and pressing down gently until bowl is full. Cover bowl with foil. Can be refrigerated overnight at this point.
Peel potato; boil in salted water until soft. Drain. Mash potato; measure 1/2 cup. Blend butter and potato until cold. Add sugar and vanilla to potato mixture. Knead until creamy. Mold into desired shape. Let chill 1 hour, then dip into chocolate.
Melt butter. Cook onion until tender. Add flour and blend. Add milk, salt and pepper. Cook until slightly thick, stirring constantly. Add potatoes, pimento and bacon. Makes 6 servings.
This recipe makes one quart. Pack quart jar with medium sized cucumbers. Add mustard seed, bay leaves, salt, garlic and hot peppers. Mix water with vinegar, half and half. Bring to a boil. Pour over cucumbers and seal jar. Ready to eat in 6 to 8 weeks.
In large bowl, combine butter, sugar and eggs; beat until light and fluffy. Blend in sour cream. Sift flour with soda, baking powder and add to creamed mixture. Add vanilla and blend well. Spoon half into buttered and floured 9-inch tube pan. Sprinkle with half cinnamon/nut mixture. Spoon in remaining batter and top with rest of nut mixture. Place in cold oven. Set at 350° and bake for about 55 minutes.
Boil or bake breasts in water and cut into large pieces (save broth). Mix last 5 ingredients, adding enough broth to make mixture soupy. Add chicken pieces. Layer this mixture with 12 flour tortillas. Top with cheese and bake 30 minutes at 350° in a 9 x 13-inch pan. Serves 8 or more.
Sprinkle chicken with salt. Melt butter in skillet. Saute the chicken until golden brown, remove from pan. Add onion and paprika to butter. Cook until the onion is tender. Blend in the flour. Add broth and cook until thickened. Add sour cream and wine. Return chicken to pan. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserve 2 cups crumb mixture; press remaining on bottom of 9 x 13-inch baking pan. Bake 15 minutes. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Pour over crust. Combine nuts with remaining crumb mix; sprinkle over cream cheese mix. Bake 25 minutes or until bubbly. Cool. Chill. Cut into squares; store in refrigerator.
Cook macaroni as directed on package; drain. Preheat oven to 300°. Melt 2 tablespoons butter, add crumbs and brown, stirring. Remove. Add remaining butter and onion. Blend in flour, salt, pepper and mustard. Add milk gradually, stirring until smooth. Stir in 3/4 of the cheese. Fold in drained macaroni and mix lightly with a fork. Top with remaining cheese and crumbs. Sprinkle with paprika. Bake, covered, until bubbly and hot.
Marinate chicken overnight in your favorite marinade and cook. In a large bowl, put cabbage, onions, Ramen (crumbled) and cilantro (chopped). Mix the next 7 ingredients to make dressing. Pour over cabbage and mix well. Add peanuts and cut up chicken pieces. Put together just before serving. This keeps cabbage crisp.
Place cranberries and water in a saucepan. Cook together 5 minutes. Add sugar and cook another 5 minutes. Put through ricer or food mill to remove skins of cranberries. Add frozen orange juice and mix well. Freeze firm in an 8 x 8 x 2-inch pan. Really good served with turkey.
Slice cake in half and tunnel out a trench in the middle. (Save cake for later; set aside in bowl.) Mix pudding and milk plus 1/2 Cool Whip. Put pieces together and pack in trenched area of cake. Ice with remaining Cool Whip.
Add 1 cup boiling water to Jell-O with a little salt. Add to remaining ingredients.
Fill 4 quart jars with	pickles, any size. Lay dill on top. Mix the ingredients and bring to	a boil. Pour	over pickles in jars. The next day, pour liquid off and bring to a boil again. Pour over pickles and seal.
Mix sugar with 6 cups water in large pan. Boil for three minutes. Take off heat and add jello; let cool. Add juices and 4 cups of water. Freeze.
Combine 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Place hash browns in butter coated oblong baking dish. Pour mix over potatoes. Mix 1/4 cup butter and crushed potato chips; sprinkle over top. Cover and bake at 350° for 45 minutes.
Mix until smooth. Refrigerate until firm enough to form a ball. Coat with additional paprika, parsley and nuts.
Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients. Cover. Simmer 1 1/2 hours, stirring occasionally.
Beat oleo and add sugar. Add eggs and vanilla. Beat well. Mix nuts, coconut and raisins. Bake in unbaked pie shell at 300° for 45 minutes to 1 hour.
Combine hot water, honey, oil and salt in large bowl. Stir; cool. Dissolve 1 tablespoon yeast in 1/2 cup warm water. Add to cooled honey and water mix. Beat in 2 cups of flour. Mix for 5 to 10 minutes. Slowly add the 4 cups of whole wheat flour. Knead until smooth. Place in a greased bowl. Turn to grease the whole ball. Cover. Let rise in warm place until double in size. Form into two loaves. Place in greased tins. Brush with melted Crisco. Bake at 250° for 20 minutes for one loaf and at 375° for 40 minutes for 2 loaves.
Brown ground chuck in frying pan. Add salt and pepper to taste. Soften tortillas in frying pan with small amount of oil. Grate cheese; dice onion and take softened tortillas and add chuck, cheese and onion. Roll into a cylinder. Place in baking pan. Surplus cheese and onion, place on top of tortillas. Pour contents of sauce on top. Bake at 325° for 30 minutes. Serves 4.
Cover chicken with water and cook chicken until done. Remove chicken from bone and add the salt, onion, carrots and celery to stock, then simmer until tender. Cut chicken into small pieces and return to soup. Add noodles. Simmer. Makes 6 to 8 servings.
Mix first 4 ingredients. Add Karo and liquor. Mix well. Form into 1-inch balls. Roll in sugar. Keep covered. These get better with age.
Mix all ingredients except corn and cook 1/2 hour. Add salt to taste and a dash of hot sauce, if desired. Add corn and cook until mixture thickens. During cooking, a dash of Worcestershire sauce may also be added and hot pepper, etc. Stir mixture often after corn is added to prevent sticking. Serves 20.
Mix and freeze. Remove about 30 minutes before serving. Serve in sherbet glasses. Top with strawberries for garnish.
Melt margarine in stock pot and saute onion and garlic until translucent. Add broth, potatoes and carrots; bring to a boil, reduce heat and simmer until potatoes and carrots are cooked. Puree as much of the potatoes and carrot mixture as you wish return to the broth.
Mix cream cheese until creamy.	Add chopped corned beef and rest of ingredients. Mix until smooth. Spread on crackers. (Can be done in blender.)
Brown ground meat in skillet. Add onion and cook over medium heat until onion is tender. Add water, cream of mushroom soup, corn, salt and chili powder. Bring to a boil, stir in Minute rice. Add tomatoes and green peppers. Cover and simmer 5 minutes. Fluff with a fork.
Break tops out of rolls. Break into bits and brown in butter. Add soup and chicken, cut in small pieces. Fill in center of rolls. Sprinkle with nutmeg. Bake at 350° for 10 minutes.
Mix and let first 3 ingredients stand overnight. Next day, drain mixture but do not rinse. Place in large kettle. Add next 8 ingredients. Mix well and add peppers. Cook for 30 minutes at a full rolling boil. Mix frequently to prevent burning. Put in sterilized jars and seal. You may use wax to seal. Makes enough for 10 half-pint containers.
Stir strawberries and eggs together. Mix dry ingredients together; add to strawberry mixture. Stir until blended; add nuts. Mix well. Pour into two greased and floured pans (I use 8 small loaf pans). Bake at 350° for 1 hour (toothpick for testing should come out dry if done; if not, continue to bake and check every 5 minutes until done).