HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the peanut butter, Crisco and sugar; add eggs one at a time. Beat until fluffy. Add baking powder and salt to flour. Add flour mixture to creamed mixture. Add milk and vanilla. Bake in a 9 x 13-inch pan (greased and floured). Bake at 350° for almost 35 to 40 minutes. Let cool completely, then put icing on cake.
Sift sugar and flour together and put in large mixing bowl. Put butter, Crisco, cocoa and water in saucepan. Bring this to a rapid boil and pour over flour and sugar mix. Stir well. Add buttermilk, eggs, soda, cinnamon and vanilla. Mix well. Pour into greased and floured pan. Bake 20 minutes. Use frosting of your choice.
Press crescent rolls onto round (greased) pizza pan. Add sausage and cheese. Beat eggs and milk together; pour over top. Bake for 25 minutes at 350°, or until brown.
Mix sour cream, brown sugar, almond extract and almonds together until well blended. Refrigerate. Use as dip with strawberries and/or other fruit. Can top dessert dish of strawberries with dollop of cream mixture and garnish with toasted almonds.
Brown onion. Add grape jelly; blend well. Add chili sauce; simmer with franks for about 30 minutes. Enjoy.
Mix all ingredients together. Pour into 2 graham cracker pie crust. Put in freezer for several hours. Remove from freezer about 10 minutes before serving.
Pour boiling water over cut up dates; let stand 20 minutes. Add all other ingredients; mix well. Bake 1 hour at 350°. Makes 3 small loaves.
Brown beef in Dutch oven. Add all ingredients to beef. Cover and bake at 350° for 1 1/2 hours.
Cream together, sugar, Crisco and peanut butter. Add eggs, then flour and soda, sifted together.	Make a good dough. Pinch off small pieces. Roll into balls and place on a cookie sheet. With a wet fork, press down on balls crisscross. Bake at 400° for 15 to 20 minutes (ovens vary). Makes 3 dozen.
Saute cabbage, onion and green pepper with butter until onion appears clear. Add soup and salt, mixing well. Pour into greased baking dish and cover. Bake at 350° for 30 minutes. Serves 6.
Brown meat, onions and seasonings until meat is cooked. Add chopped cabbage. Cover with sauce and water. Simmer with lid on until cabbage is tender. Serve with mashed potatoes.
Grind cranberries. Add sugar. When Jello has cooled add all the other ingredients and mix well. Place in mold until jelled. Can be frozen, also.
Place beef ribs in shallow, glass dish. Mix mustard, sugar, lemon juice, salt, pepper and garlic. Spread over beef. Top with onions. Cover and refrigerate, turning beef occasionally for 24 hours. Cook beef in 4-quart Dutch oven over medium heat until brown; drain. Add onions and pour marinade over beef. Cover and cook in 350° oven until tender, about 2 hours.
In your crock-pot, melt cheese, Ro-Tel and cream of mushroom soup. Brown ground beef and mix with sauce. Simmer and serve. Best with Fritos corn chips scoops.
Whip topping; add to softened cream cheese. Mix pudding with milk. Beat these 2 together. Crush cookies. Put half in bottom of a 9 x 13-inch pan. Pour pudding mixture over cookies; top with remaining cookie crumbs. Enjoy!
Beat eggs in one at a time. The more you beat the better. Store the frosted cake in the refrigerator.
Pour all ingredients except nuts in bowl and mix well. Add chopped nuts quickly. Bake in 9 x 13-inch greased and floured pan at 350° for 40 to 50 minutes.
Combine Tang, sugar, tea, spices and salt. Store in tightly covered jar. Each serving: 1 well rounded teaspoon of mix in cup. Add boiling water; stir until dissolved. Serve.
In large pan, mix vinegar, lime juice, honey, ginger, garlic, soy sauce and red pepper. Bring to a boil. Add 1/3 of shrimp; cook quickly (2 to 3 minutes). Remove with slotted spoon. Cook rest of shrimp, 1/3 at a time. Reserve liquid; cover and refrigerate until next day. Mix with the rest of ingredients and serve. Can add sesame seed or walnuts. Serve with sesame bread and mineral water.
Reserve 1 cup corn chips and 1/2 cup cheese. Combine remaining chips and cheese with all ingredients, except sour cream in bowl; mix well. Pour into casserole. Bake at 375° for 20 minutes. Top with sour cream. Sprinkle with reserved cheese. Arrange remaining corn chips around edge. Bake for 5 minutes longer. Yields 6 servings.
Mix in	order.	Bake in an ungreased pan for 20 minutes on 350°. For larger batch, double the ingredients.
Chop nuts; mix with 3/4 graham crackers and milk in double boiler. Cut marshmallows and melt. Pour over mixture; mix. Crumble remainder of graham crackers. Pour mixture over crackers and roll.
Let vanilla ice cream partially thaw, then mix with Cool Whip and crushed Oreos. Put into a 9x13-inch pan and freeze.
Cook potatoes until tender. Drain and cool slightly. Peel and dice potatoes. Combine potatoes, green onions, green pepper, celery, carrots and eggs in large bowl. Combine dressing, sour cream and lemon juice; stir well. Add dressing to vegetable mixture, tossing gently. Sprinkle with paprika. It is best if made the day before you wish to serve it.
Put chicken boiling. When the water and chicken have boiled for about 15 minutes, put roux, onions and seasoning and cook until done.
In medium saucepan, combine 1 cup sugar and cornstarch. Stir in water until smooth. Stir egg yolks, bring to a boil over medium heat. Spoon hot filling into crust.
Blend Jell-O, sugar and salt. Add boiling water and stir until completely dissolved. Stir in lemonade. Chill until syrupy. Fold in whipped topping. Chill until firm. Can be molded. Also good with lime Jell-O and limeade concentrate.
Cream oleo and sugar; add rest of the ingredients and knead well. Press on ungreased lipped cookie sheet. Spread on top 2 cans pie filling. (We like cherry best.) Top with meringue.
Soak bread in milk, tear into small pieces. Combine all ingredients thoroughly. Pour into a greased casserole. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Crush Doritos fine. Line buttered 9 x 13-inch baking dish with half of the Doritos. Do not use smaller, deeper dish. Mix well both soups, Ro-Tel and Pet milk. Place half of this mixture on top of crushed Doritos. Next, add half of other ingredients in the following order: chicken, onion, green peppers and grated cheese. Repeat this same procedure. Set in refrigerator overnight. Bake at 325° for 45 minutes.
Mix flour, butter, nuts and white sugar. Press in 9 x 13-inch cake pan. Bake at 400° for 15 to 20 minutes. Cool, crumble and pat in pan.
Stir together first 5 ingredients in a large bowl; stir in cheeses. Store in refrigerator up to 1 week. Yield: 4 cups. Preparation time: 15 min.
Beat eggs with electric beater for 10 minutes. Gradually add sugar and flour which has been sifted with baking powder. Add anise oil. Drop by teaspoonfuls on buttered baking sheets. Sprinkle with candy beads. Let dry at least 8 hours. Bake at 350 degrees for 10 minutes.
Melt chips in microwave then add milk and vanilla. Stir and add peanuts. Drop by spoonfuls onto wax paper.
Place chicken breasts in a plastic bowl with cover. Pour Italian dressing and Worcestershire sauce over chicken. Marinate the chicken for 2 to 3 hours.
Trim fat and slice beef in thin, bite-sized pieces. Coat with ginger, salt, black pepper and garlic powder. Saute in oil until brown. Remove beef. Saute chopped green peppers and chopped onions. Add broth, water, soy sauce, beef and water chestnuts. Simmer 15 minutes. Add cornstarch, dissolved in cold water to thicken. Pour over cooked rice.
Drain cherries. Heat cherry juice and dissolve jello in hot juice. Cool. Add other ingredients and refrigerate.
In skillet, put lard or Crisco and crumble up the sausage. Fry on medium until sausage is brown. Pour out all grease, except for about 3 tablespoons. Leave sausage in pan. Add flour and brown. Add milk slowly, stirring constantly. Keep stirring until gravy is thick. If too thick, add some hot water. Season with salt and pepper to taste. Continue cooking for about 10 minutes, stirring constantly.
In skillet, combine onions, garlic and 1/2 cup water. Bring to boiling. Cover and simmer 10 minutes or until onion is tender. Drain. Add chicken to skillet. Combine undrained tomatoes, tomato sauce, mushrooms, green pepper, basil, salt, bay leaf and dash of pepper. Pour over chicken, cover and simmer for 30 minutes. Stir in wine and cook, uncovered, for 15 minutes more. Remove bay leaf. Skim excess fat from juices. Transfer chicken and sauce to serving platter. Makes 6 servings.
Put a little oil on pittzell iron. Use towel to soak up excess. Add 1 to 2 shots of whiskey. Press down 30 seconds (keep checking).
Mix cocoa, flour, sugar, eggs and vanilla together. Add melted margarine. Pour into pie shell, unbaked. Bake at 375° for 25 minutes.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store, loosely covered, at room temperature.
Mix cream of chicken soup and sour cream. Layer hash browns and mix. Sprinkle cheese on top. Pour margarine over the top. Bake at 350° for 45 minutes.
Mix all but onion rings. Make crescent rolls into 4 rectangles (press edges of 2 triangles together). Cut each rectangle into 8 strips. Dip in egg mixture and roll in crushed onions. Place on ungreased cookie sheet. Bake at 375° for 8 to 12 minutes. One can = 32 sticks.
Melt margarine. Mix with crumbs. Spread half of this into a Pyrex dish. Mix cream cheese, powdered sugar and milk together. Pour this	on top of crumbs. Pour cherry pie filling on top of this. Beat Dream Whip and pour on top of cherries, then sprinkle on remaining crumbs. Place in refrigerator for 24 hours.
Cut tops off peppers; remove stems and seeds. Leave whole or cut in half and scald in boiling water for 3 minutes. Cook hamburger and onion until brown. Drain and stir in salt, garlic salt, cooked rice and tomato sauce. Heat thoroughly. Stuff peppers and place in baking pan with just enough water to cover bottom (about 2 tablespoons). Bake 30 minutes at 350° or until peppers are tender.
Sift flour with soda and baking powder. Cream sugar until well blended but not fluffy. Add eggs, margarine, butter and peanut butter. Mix thoroughly. Add flour. Knead in bowl only long enough to form a smooth dough. Divide in 4 parts and roll each part into a roll about 1 inch in diameter. Cut in 1-inch lengths. Roll pieces in palm of hands to form smooth balls. Lay on ungreased cookie sheets, 1 inch apart. Press with tines of fork to make crisscross. Bake at 375° for 10 to 12 minutes. Makes about 7 dozen.
Mix coffee, margarine and milk in large bowl. Cover loosely and microwave on High 1 minute and 30 seconds to 2 minutes or until margarine is almost melted and mixture is hot. Stir until coffee is dissolved. Stir in powdered sugar until smooth. Stir in coconut. Drop by scant teaspoonfuls into waxed paper. Let stand 15 minutes or until firm. Makes about 4 dozen candies, 55 calories per candy.
Cook broccoli until tender about 8 to 10 minutes. Drain. Blend soup and mayonnaise. Place in 1 1/2 quart casserole. Squeeze lemon over broccoli. Cover with soup, top with bread crumbs and drizzle with melted butter. Bake for 20 minutes at 350°.
Drain oysters on paper towel. Roll oysters in cracker crumbs, dip into egg and again in cracker crumbs. Place in wire basket and fry in deep hot oil until brown and crisp. Do not overcook.
Mix together the first 5 ingredients in an 8 x 8-inch pan. Make 3 holes in your dry mixture. Put oil, vinegar and vanilla in each separate hole. Pour cold water over top. Mix by hand. Bake at 350° for 25 to 30 minutes. If you want to double recipe for a 9 x 13-inch pan, 12 tablespoons equals 3/4 cup.
Mix all ingredients except potatoes together in a large bowl. Fold in the potatoes until all of the potatoes are evenly coated. As a final touch, sprinkle paprika on top.
Place hash browns in pan; salt lightly. Brown sausage and drain. Place over potatoes. Put pepper and cheese over sausage. Beat eggs; add milk and a little salt. Pour over all. Bake at 350° for 35 minutes.
Mix squash and salt; let set 1 hour (drain). Bring sugar, vinegar and spices to a boil. Add the squash to the boiling vinegar. Bring to a boil again. Let boil for 10 to 15 minutes. Put into hot jars and seal. Makes 6 pints.
Fry hamburger and diced onion until done. Add kidney beans and taco seasoning, cool. Mix in diced tomatoes, shredded lettuce and cheese. Add dressing, recipe follows. Break up chips and mix into bowl.
Mix all ingredients together and sit in refrigerator for 2 or 3 hours. Ready to eat.
Arrange banana slices on bottom of pie crust. Set aside. Pour milk into medium bowl. Add pudding and beat until well blended. Pour mixture at once into pie crust. Cover with chocolate Cool Whip, partially overlapping to edge of crust. Arrange banana slices on top of Cool Whip forming a single ring around topping. Chill.
Brown roast in 1/4 cup oil in Dutch oven. Add garlic, thyme, vinegar, salt, pepper and 1/3 cup water. Cover and cook over low heat for 2 hours. Add tomatoes; simmer for about 1 hour longer or until roast is tender. Remove roast to hot plate. Remove garlic and discard. Mix flour with 1/4 cup water. Stir into tomato mixture. Cook until thick, stirring constantly. Pour over noodles. Serve with roast.
Cut a slice from the top of each onion; scoop out the centers, leaving 1/4-inch thick shells. Reserve centers for other uses. Place shells in a lightly greased 8-inch square baking dish. Combine peas, mushrooms and the next 2 ingredients; spoon evenly into onions and dot with butter. Combine water and bouillon granules; pour over stuffed onions. Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at High 7 to 9 minutes, giving dish a half turn after 4 minutes. Let stand 3 minutes. Yields 4 servings.
Mix all ingredients, except butter, in top of double boiler. Do not let water in bottom boil. Beat well, over moderate heat. Add butter and keep beating until sauce is rich and thick.
Mash bananas. Add sugar, eggs, shortening, vanilla, salt, baking powder and baking soda. Mix well. Add flour alternately with sour milk. Bake at 350° for 35 to 50 minutes in greased loaf pan, 6 x 10-inch.
1st Day: Put cukes in 3-gallon crock (whole). Pour 1 gallon of boiling water over them. Let stand 24 hours. Repeat this the 2nd, 3rd and 4th days.
Dissolve the jello in 4 cups boiling water. Add 9 cups cold water, sugar, pineapple juice and lemon juice. Stir well. Freeze in gallon milk jugs. When ready to use, pour 1/2 gallon ginger ale and 7-Up.
Peel and slice peaches. Fill baking dish 3/4 full of sliced peaches. Cover with 1/2 cup sugar and pour batter over. Bake 1/2 hour in 350° oven. Serve topped with ice cream.
Put all beans into crock-pot with onion. Season with a slice of country ham, cut into pieces. Cook over night or 8 hours. Serve with coleslaw and corn bread for a "Poor Man's Supper."
Place potatoes in a mixing bowl. Add shredded Cheddar cheese (4 ounces), sour cream, salt and pepper. Mix until fluffy. Place in a well-buttered 1 1/2-quart rectangular baking dish and sprinkle the top with canned French fried onions. Bake in a preheated 350° oven for about 20 minutes or until well heated. Serves 4 to 6.
Cook ground chuck, drain fat. Combine all ingredients in a slow cooker/Crock Pot and cook 4 to 6 hours on low, or until done.
Mix pudding with half and half; set aside. Sprinkle cake cubes evenly with Kahlua. Let stand for 5 minutes. Mix pudding and cake cubes together.
Combine first 6 ingredients in Ziploc bag with fish. Seal; marinate in refrigerator 30 minutes. Prepare grill or broiler pan with cooking spray. Cook 5 minutes on each side or until fish flakes easily when tested with fork, basting with reserved marinade. Place remaining marinade in a saucepan. Bring to boil. Serve with fish. Garnish with green onions and lemon slices.
Cook onion in butter until tender. Stir in chicken, 1/2 cup picante sauce and cumin; heat. Remove from heat; stir in 1 cup cheese. Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll. Place seam side down in 9 x 13-inch baking dish. Spoon remaining picante sauce over enchiladas; sprinkle with cheese. Bake at 350° for 15 minutes. Top with onions and sour cream.
Mix all ingredients except pecans; chill until able to shape into ball. Roll in chopped nuts; garnish with halves. Chill. Serve with crackers. Can make individual small balls and insert pretzel sticks.
Mix together cornmeal, salt, sugar and soda. Take 1/2 cup milk and 1/2 cup boiling water and mix together; pour over meal mixture. Let stand in warm spot overnight. It should be bubbly the next morning. If not discard and begin again.
Boil chicken breasts in salted water for about 45 minutes. Cut into 1/2 to 1-inch pieces. Cook broccoli; drain. In baking dish, spread broccoli, then layer chicken on top. Mix the Miracle Whip, soup, curry powder and lemon juice; pour over chicken. Sprinkle 1/2 cup Cheddar cheese over chicken. Melt 2 teaspoons margarine; mix with 1/4 cup bread crumbs. Sprinkle over cheese. (May use Ritz crackers.) Bake at 350° for 35 minutes.
Preheat oven to 350°. In a medium saucepan, blend together the first 5 ingredients. Add milk; cook and stir until it boils. Stir in vegetables and turn into a 1-quart casserole. Top with crumbs and bake at 350° for 30 minutes. Preparation time: 10 minutes; cooking time: 30 minutes. Easy. Makes 6 to 8 servings.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugars and margarine. Stir until margarine melts. Add eggs and mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture; mix well. Add about half of the package of chocolate chips.
Mix all ingredients together. Shape into bite size balls. Bake in 350° oven, about 20 minutes. May be frozen and reheated at later time.
Wash and dry grapes. Mix together cream cheese, sour cream and vanilla. Add to grapes and place in a 9 x 13 x 2-inch pan. Spread on brown sugar and walnuts. Refrigerate overnight.
Mix dry ingredients together. Add remaining ingredients and mix. Drop by tablespoonfuls into hot oil. Fry until a golden brown. Drain on paper towels. Serve with seafood.
In large skillet over medium heat, saute ground turkey, onion and bell pepper 5 minutes or until turkey is no longer pink. Add catsup, relish, chili powder, Worcestershire sauce, seasoned salt, garlic powder and celery seed. Bring to boil. Reduce heat to low; cover and simmer 30 minutes.
Mix cream of mushroom soup with 1/2 to 3/4 can of water and mix well. Pour into a 9 x 13-inch baking dish.
Dredge meat in flour and brown in 2 tablespoons of oil with garlic. Drain, if needed. Add tomatoes, water, barley, Worcestershire sauce, bouillon, basil and pepper. Bring to a boil; simmer 1 hour. Add remaining ingredients and bring to a boil; simmer 20 to 25 minutes.
Boil the first 8 ingredients for 3 minutes and cool. (This takes a long time. I often do it one night and do the rest the next day.)
Mix Eagle Brand milk and lemon juice until thick, then add other ingredients and pour into a graham cracker crumb or vanilla wafer crumb crust.
Mix all ingredients and heat. Cut hot dogs in 1/2-inch size pieces and simmer for 20 minutes. May double or triple recipe.
Defrost broccoli, cook as directed on package and strain. Beat eggs until fluffy. Add cheese, milk and seasoning to taste. Combine all ingredients. Bake in oven at 400°. Check after 25 minutes.
Place lard in iron skillet over medium heat. When hot, crack eggs and carefully place in hot grease. When egg whites are firm, turn eggs over and sprinkle (to taste) with Old Bay seasoning. Cook only until yolk is not runny, then place on hot buttered bread and enjoy immediately!
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°). Add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Add egg and oil. Gradually beat in remaining flour until smooth. Cover with a damp cloth and waxed paper.
Mix together first 9 ingredients and top with cracker crumbs mixed with butter. Bake at 350° for 45 to 60 minutes.
Sift dry ingredients in large bowl. Make a well. Mix remaining ingredients and pour into well. Stir enough to dampen all ingredients and pour into two loaf pans, greased, floured and lined with wax paper. Bake 1 hour at 350°.
Drain salmon; reserve 2 tablespoons liquid. In mixing bowl, combine salmon, egg and onion; stir in flour. Combine baking powder and reserved liquid. Stir into salmon mixture. Form in small patties and fry.
Saute shrimp and garlic in olive oil. Add the remaining ingredients. Cook over low heat for about 10 minutes. Serve mixture on a bed of rice and topped with chopped parsley. Serves 6.
Mix all ingredients together. Bake in a dish which has been sprayed with Pam. Bake, covered, for 45 minutes at 350°.
Mix together cracker crumbs, margarine and powdered sugar; put in pan. Mix together egg, cream cheese, granulated sugar, vanilla and cherry pie filling. Put into pan on top of first mixture. Top with Dream Whip.
Mix sugar and flour. Beat in eggs. Add vinegar and water slowly. Pour in pan with fried bacon. Cook. Cool. Add mayonnaise and mustard.
Mix frozen juices with water as directed on cans. Add 7-Up and Southern Comfort when ready to serve.
Cream butter and sugar. Add small amounts of the beaten eggs alternately with small amounts flour; mix just until blended. Add enough flavoring extract of your choice to suit your taste. Bake in a well greased bundt pan at 300 degrees for 2 hours without opening the oven door. Serve warm with fat free cool whip.
Put oil in skillet. Let it get hot. Saute the garlic until brown, then put in the meat. Stir until cooked. Then add soy sauce and seasoning. Stir again. Wait a few minutes, then put all the vegetables, except green onion, in. When the meat and vegetables cook, mix in the rice. Separate the eggs. Scramble the eggs. Put a little salt and seasoning in. Slice the green onion. On top of fried rice, put green onion first and then the egg.
Mix in order given. Roll or pat out and cut with biscuit cutter. Place on greased cookie sheet and fold in half. Bake at medium heat until light golden brown. (Does not need to rise before baking.) Dough can be stored in refrigerator for up to 2 weeks.
Combine all ingredients. Batter will be thick. Bake in 9 x 14-inch pan for 75 minutes at 350°.
Combine beans and taco mix. Spread in 10-inch pie plate. Sprinkle green onions on top. Blend Miracle Whip and sour cream and spread over onions. Sprinkle olives and cheese on top. Chill and serve with Fritos.
Combine Miracle Whip, sugar, salt, celery seed and onion; mix well. Stir in vinegar and milk. Refrigerate and use as needed.
Mix ingredients together and pat in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Cream brown sugar and butter. Add eggs and beat again. Mix flour, baking soda, salt and sour cream. Mix in rhubarb. Put in greased 13 x 9 glass cake pan or Teflon coated. Sprinkle on crumb topping. Bake at 350° for 45 to 50 minutes.
In mixing bowl, stir together flour, egg white, milk to make batter, dip chicken breast halves into batter then coat with cornflake crumbs. Bake in pre-heated 350° oven 1 hour in an uncovered baking dish coated with cooking spray. Makes 4 servings.
Cook squash and onion for 5 minutes and drain. Add soup, sour cream and carrots. Combine stuffing mix and butter or margarine. Put 1/2 stuffing mix on bottom of greased casserole, then squash mixture, then top with remaining stuffing mix. Bake 30 to 40 minutes in 350° oven until squash is tender.
Cook zucchini and onion in margarine until tender (about 10 minutes). Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir into vegetable mixture. Separate dough into triangles; place in an ungreased 10-inch pie plate (press seams). Spread crust with mustard. Pour filling into crust. Bake for 18 to 20 minutes at 375°. Cool 10 minutes.
Place all ingredients in crock-pot. Cook on low setting for 6 hours (do not open lid while cooking). Serve with rice and green peas.