HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening. Add brown sugar and eggs and mix well. Add flour, vanilla, soda and salt. Add water, 1 tablespoon at a time. Put in loaf pan. Refrigerate overnight. Slice and bake as you want them. Bake at 350° for 8 to 10 minutes. Makes around 3 or 4 dozen.
Combine the Sugar and Eggs in a large bowl and mix together until mixed well, then add the butter and mix that in, add the 2 cans of pineapple and stir everything together, then add the bread cubes and stir them in until well coated. Pour into a greased 9x2x13 baking dish and bake in a 350 degree oven for 1 hour until done.
Brown beef and drain. Stir in chopped tomatoes and next 4 ingredients. Cook 5 minutes. Add tomato paste and bay leaf and simmer 30 minutes. Cook egg noodles and drain. Stir together noodles, onion and sour cream. Place noodles in bottom of lightly greased 9x13 in. pan. top with beef mixture and sprinkle evenly with cheeses. Bake at 350 degrees for 35 minutes. Uncover and bake 5 more minutes.
Beat the egg whites until stiff. Fold in confectioners sugar and salt. Spread over lemon filling. Bake at 325° for about 15 minutes or until the top is lightly browned.
Beat eggs and add cottage cheese. Brown hamburger and onion; drain grease and add spaghetti sauce.
Line a 9x13 pan with 12 ice cream sandwiches. Cover with a layer of cool whip. Drizzle with caramel ice creme topping. Sprinkle with your choice of candy bar. Freeze overnight.
Prepare for frying; salt and pepper. Roll each piece in self-rising flour, then drop in a pan of water, then roll again in self-rising flour. Fry in deep fryer until golden brown in Crisco or Wesson oil.
Place cucumbers in cold water until crisp. Wipe dry and slice. Add sliced onions and salt. Let stand 1 hour; do not drain. Add 1 quart vinegar and a little water. Boil sugar, mustard seed, ginger root and celery seed for 5 minutes. While hot, fill jars and seal.
In a bowl, mix soup, mayo and lemon juice. Put 1/2 cup or more on bottom of pan, next broccoli spears, chicken on top of that, then cheese on top of chicken, then the rest of soup mixture. In a frying pan, melt some oleo and toss croutons. Put croutons on top of soup mixture. Bake at 350° for 45 minutes. Serve with salad, rolls and butter.
Mix together first 4 ingredients and let boil for 3 minutes. Add remaining ingredients. Stir until thickened and spoon onto wax paper.
Blending one at a time, combine the first 5 ingredients in large bowl. Combine flour, soda, salt and baking powder in separate bowl, then add to batter in large bowl. Thoroughly blend. Add bananas. (Note: Bananas should be very ripe!) Add nuts. Bake in "Pammed" loaf pan (this recipe makes a large loaf) in a preheated 325° to 350° oven for 50 to 60 minutes. Bread is done when top splits and appears thoroughly cooked (but not dried out). Keep covered with aluminum foil to retain freshness.
Combine broth, carrot, onion and herbs in pot. Simmer 10 minutes. Remove bay leaf. Add remaining ingredients except 1 can potatoes. Puree can of potatoes and add to mixture. Bring to a boil and serve. Serves 4-1 1/2 cup servings.
Melt over low heat butterscotch morsels. Stir in chow mein noodles and peanuts. Mix well. Drop by teaspoon on waxed paper to cool.
Dissolve Jell-O in 2 1/2 cups boiling water. Add undrained pineapple and orange juice, chilled until partially set. Fold in oranges. Pour into a 9 x 13-inch pan. Chill until firm. Beat pudding mix and milk until smooth. Fold in whipped cream. Spread over gelatin. Chill.
Drain oranges and pineapple. Mix dry jello and Cool Whip well. Add oranges, pineapple, cottage cheese and nuts. Mix again. Refrigerate.
In large pot, bring milk to a boil. Add rice and salt. Over medium flame, cook milk and rice mixture about 30 minutes. Stir often to prevent sticking (until rice is cooked).
Sift the flour. Cream butter; add sugar and keep adding the following: Add eggs (1 at a time) and flour (sifted); beat into mixture and add lemon and almond extract. Cook at 300° for 1 1/2 hours. Watch it; time varies.
Cut spareribs into serving pieces; brown slowly in two (10-inch) skillets. Remove from skillets to a baking pan. Pour fat from skillet, melt margarine in skillet. Add onion, cook until brown. Add water, ketchup or barbecue sauce, vinegar, lemon juice, Worcestershire sauce, brown sugar, dry mustard, salt and pepper; simmer 20 minutes. Set oven to 350°. Pour sauce over the ribs. Cover and bake for 1 1/2 hours. Serves 4 to 6.
Mix lime juice and chili powder in medium glass or plastic bowl. Stir in chicken until well coated. Cover and refrigerate 1 hour. Heat wok or 12 inch skillet over high heat. Add 1 Tbsp. of the oil; rotate wok to coat sides. Add chicken and marinade; stir fry 5 to 6 minutes or until chicken is no longer pink in center. Remove chicken from wok. Add remaining 1 Tbsp. oil to wok; rotate wok to coat sides. Add zucchini and yellow squash; stir fry about 4 minutes or until vegetables are crisp tender. Stir in chicken, picante sauce and cilantro. This has 4 grams carbohydrates.
Scramble eggs very well. Add cream and all other ingredients. Mix well and pour into frozen pie shell. Place in preheated oven at 350° until center of pie is done, approximately 45 minutes.
In 1 1/2-quart casserole, mix beans and mushrooms. In small bowl, mix cornstarch and mustard, stir in bouillon until smooth. Pour over beans and dot over with margarine. Bake at 400° for 25 minutes. Place onion rings on top and bake 5 minutes longer.
Mix flour, sugar, salt and yeast in large bowl. Gradually add water and oil. Beat on low with electric mixer. Scrape bowl and beaters. Stir in enough flour to make a soft dough. Turn onto lightly floured board and knead until smooth and elastic. Place in oiled bowl, turning to oil dough. Cover and let rise in a warm place until doubled. Punch down and remove from bowl. Press into a pizza pan. Form a rim around the edge of the dough and fill the center with desired pizza filling. Bake at 350° for 30 minutes.
Brown and crumble sausage. Beat eggs and add all other ingredients. Line 13 x 9-inch Pyrex pan with bread slices. Pour other mixture evenly over bread. Bake at 350° approximately 40 to 45 minutes.
Mix together. Use 2 tablespoons (or to your taste) in cup of hot water.
Mix dry ingredients in electric skillet on medium heat. Add oil, water and coloring. Stir until a ball forms. Place mixture on waxed paper. (A drop of clove oil gives a pleasant odor.) Knead it and place in an airtight container. The kids will play with it for hours!
Combine sausage, cheese, Bisquick, onion and seasoning. Make into balls. Bake 10 - 15 minutes at 350 degrees. May bake the same day or keep in freezer until you want to use them. Line pan with foil for quick cleanup.
Heat marshmallows and margarine in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla and cinnamon. Stir in half of the cereal and half of the gumdrops at a time until evenly coated. Press in buttered square pan (9 x 9 x 2-inch). Cool. Cut into bars, about 2 x 1-inches. Makes 3 dozen bars.
Beat cream of tartar, egg whites and vanilla until fluffy. Gradually add the sugar to the ingredients that were beaten. Fold in broken crackers and add nuts. Spread on a greased oblong cookie sheet. Bake at 350° for 25 minutes. Cool. Make whipped topping as directed on package. Spread on cold crust, then top with pie filling.
Brown meat in salad oil. Add vegetables, beef broth and soy sauce. Cover. Cook on low until vegetables are tender (10 minutes). Stir often. Combine water and cornstarch. Add to meat. Stir until thick. Serve over hot rice.
Brown and drain ground beef and season with oregano, salt, minced garlic and whole thyme leaves; put in bottom of 9 x 13-inch pan. Spread refried beans over meat; then layers of green chiles and mushrooms and top with cheese and taco sauce. Bake 30 minutes at 350°. Cool and spread with sour cream. Garnish with lots of green onions, olives, avocados, tomatoes, etc. Serve with tortilla chips.
Cook chicken and remove bones. Mix mayonnaise, dry mustard and 1 teaspoon dry onion. Mix bread crumbs and sesame seed. Dip chicken in mayonnaise mixture, then in crumb mixture. Lay chicken on cookie sheet and bake at 350° for 15 minutes.
Beat eggs; add milk. Stir in flour, salt and baking powder and mix well. Roll out thin on floured board. Cut or roll to desired shape and size. Drain on absorbent paper.
Brown beef with seasonings, tomato puree and sauce. Simmer about 25 minutes. Cook noodles according to package directions. Alternate in layers in a 2-quart casserole dish the noodles, sauce, cottage cheese and Swiss cheese. Bake, covered, at 350° for 30 to 40 minutes.
Press crescent rolls on bottom of cookie sheet (ungreased) and bake about 15 minutes at 350° until golden brown. Cool. Mix together cream cheese, Hidden Valley Ranch dressing and milk. Spread on top of cooled crust. Top with shredded carrots, onions, broccoli flowers, green pepper, shredded cheese (any kind) or create your own topping.
In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1-quart casserole dish. Top with remaining cheese. Bake in preheated 325° oven until mixture is bubbly and brown on top, about 30 minutes. Makes 4 cups. Serve with crackers.
Bake in a covered pan in a 370° oven for 1 hour or until veggies are tender.
Put seasoning in heated oil and pour over crackers; mix thoroughly and set aside. It will look oily. Stir them every once in a while and they will lose the oily look. Be patient, stirring may last two or three hours. Keep stored in an airtight container.
Slice washed pickles chunk-style. Slice onion and add both to salted water, enough to cover (1 gallon water to 1 cup salt). Soak overnight. In morning, drain off water. Bring fresh water to boil and pour over pickles. Let cool down. Drain. Using a solution of 1 cup water, 1 cup sugar and 1 cup vinegar, bring to boil. This is your brine. Fill jars with pickles, onions and dill sprig. Fill jars with brine. Add hot sealing caps and lids and tighten. Jars will seal on towel covered cupboard.
Thoroughly mix sugars, peanut butter, shortening and eggs. Stir in remaining ingredients; mix well. Shape dough into 1-inch balls. Place 3 inches apart on ungreased baking sheet. Dip a table fork in flour and use to flatten cookies to 2-inch size in crisscross design. Bake in 375° oven for about 10 minutes, until set but not hard. Makes about 72 cookies.
Cut shortening into flour or combine in a food processor. Mix egg, water and vinegar and pour into shortening-flour mixture. Roll out to form pie crust. Makes 2 crusts or 1 crust with top.
Cook ground beef with chopped onions until brown. Drain off fat. Add tomato sauce, Mexicorn and cooked egg noodles. Pour into a large casserole dish. Spread cream of mushroom soup on top. Cook in oven for 30 minutes at 325°. Cover with grated Cheddar cheese and cook until cheese is melted.
Beat thoroughly. Bake at 350° for 45 to 50 minutes. May add 1 cup chopped nuts.
In large skillet brown meat. Drain off excess fat. Stir into meat the Lipton soup mix, flour, tomato sauce and water. Simmer, covered, 5 minutes. Stir in cooked macaroni. Turn into 1 1/2-quart casserole dish and sprinkle with grated cheese. Bake at 400° for about 15 minutes.
Preheat oven to 375°. Sift together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon and nutmeg in bowl. Add shortening, brown sugar, egg and water. Beat until thoroughly mixed, about 2 minutes. Stir in apples, rolled oats and raisins. Mixture will be stiff. Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon together. Pat level teaspoon of cookie dough into balls and roll in cinnamon sugar mixture. Place 1 1/2-inches apart on greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Chop up cabbage. Peel and cut potatoes into bite size pieces. Cut up onion. Combine cabbage, onion and potatoes into large soup kettle.	Add tomatoes, salt, pepper, garlic powder and salt pork. Cover with water. Bring to a boil over medium heat, turn down and simmer for several hours. Serve with homemade bread. Even better heated up. Freezes well.
Pour graham cracker crumbs over 1 stick melted margarine in a 9 x 13-inch pan. Mix powdered sugar, eggs and 2 sticks margarine. Beat with mixer until smooth. Spread over first layer. Sprinkle with drained crushed pineapple. Slice bananas over pineapple. Spread large container Cool Whip over bananas. Top with candied cherries and chopped nuts. Refrigerate several hours before serving.
In a large bowl, dissolve soft drink mix in the sweetened condensed milk. Fold in the whipped topping. Spoon into crust; put in refrigerator to chill until set, about 3 hours.
Preheat oven to 375°. In large mixing bowl, place flour, sugar, shortening, milk, eggs, baking powder, salt, vanilla and water. Blend for 2 minutes on low speed, then 6 minutes on high. Spoon batter into cupcake pans, filling 1/2 full. Add 6 to 10 blueberries per cup, mixing them into batter, leaving some on top. Bake at 375° for 25 minutes. Remove and cool.
Mix the first 8 ingredients in a small bowl. Sprinkle the pork, lamb and chicken with salt and then the spice rub. Transfer to a baking dish and marinate overnight. Grill.
Sprinkle pumpkin seeds (washed and air-dried) with oil and salt. Roast in oven at 350° for 20 to 30 minutes, watching them carefully in case they get done sooner.
Brown chuck roast. Cover roast with bouillon broth made of 1 broth cube per cup of water. Simmer 3 to 5 hours or until roast falls apart. (If necessary, add more broth.) Refrigerate. When cooled, remove fat and shred the beef. Reheat and add the Italian dressing (depends on how spicy you like it) and add more broth, if needed. Serve over warm onion rolls. Serves 6 to 8 plus.
Combine all ingredients and mix well. Pour into a 12 x 18-inch cookie sheet. Bake at 350° for 25 minutes.
Combine the first 4 ingredients; let stand until solid in an 8 1/2 x 10 1/2-inch pan. Place the remaining ingredients in a bowl; allow to stand overnight or several hours. After jello is set, whip cream mixture to fluffy and spread over jello.
Add boiling water to jello and stir. Add pineapple and nuts. Stir in ice cream. Pour in loaf pan.
Sprinkle chicken with seasoned salt and paprika. Place in an 11 x 7 x 1 1/2-inch baking pan. In small saucepan, drain the liquid from the mushrooms; add chicken bouillon cube. Heat and stir until bouillon is dissolved. To the mushroom liquid, add sliced mushrooms, Sauterne, minced onion, curry powder and pepper. Pour over chicken. Cover with foil and bake at 350° for 40 minutes. Uncover and bake 20 minutes more.
Over medium heat, melt oleo in milk. Mix yeast and water in a small mixing bowl. Mix salt, sugar and flour in a large mixing bowl. Add yeast and milk mixtures to flour mixture. Mix well. Cover with a cloth and let rise for 2 hours. Knead dough. Cut in strips; dip each strip in melted butter. Arrange in tube pan. Cover and let rise 2 more hours when doubled. Bake at 350° until brown, approximately 30 minutes.
Stew hen until tender; reserve 4 cups broth. Cut meat into bite-size pieces; set aside. Heat butter in saucepan and gradually blend in flour. Slowly add 4 cups broth, then cream. Stir over low heat until mixture has thickened. Add cheese and stir until melted.
Put sugar, cloves, cinnamon and salt in basket. Put liquids in percolator. Perk!
Melt margarine in large skillet. Add all the vegetables at once and saute until soft, but not brown. Add flour and stir to combine. Cook until it begins to turn a light brown color.
Cream together butter and sugar. Add eggs one at a time, beating thoroughly. Add lemon and pineapple flavors and stir in dry ingredients and milk. Grease and flour cake pans. Bake at 350° for 25 to 30 minutes or until done.
Melt oleo and saute onions, celery and bell peppers. Cover for 15 minutes. Keep pot covered throughout whole top-of-stove cooking. Add flour and cook 15 minutes, stirring often. Add cream, Velveeta cheese, garlic, seasonings and shrimp. Cook over low heat 30 minutes. Boil noodles. Drain. Combine noodles and shrimp mixture, mixing well. Pour into greased dish. Sprinkle with Parmesan cheese and bake at 350° for 20 minutes.
Mix together sugar, flour and nutmeg. Add to egg and milk. Stir in rhubarb. Place in pastry-lined pan and dot with oleo. Cover with lattice crust and bake 50 to 60 minutes in 350° oven.
Melt butter in a double boiler. Drop in chocolate and melt. Add sugar gradually and stir. (It's going to be super hard to stir!) Add salt. Slowly add milk, a little at a time. Serve hot or cold over ice cream.
Combine spices in 1/2 gallon water and slowly boil about 10 minutes. Strain and pour over sugar while hot.	Pour this mixture over tea and let steep. Strain again and add 1/2 gallon cold water. Mix with juices. Serve hot or cold.
Combine all ingredients on low speed until mixed. Spread in ungreased 9 x 13-inch baking pan. Bake at 350° for 22 to 25 minutes.
Melt butter; add flour and milk and bring to boil, then add broth and 1 cup chicken. Pour mixture into oblong dish. Top with 1 cup chicken. Top this with biscuits rolled thin. Bake until biscuits are done at 400° for approximately 30 minutes.
In a bowl, beat 12 eggs with milk, cream, salt and pepper. In a large skillet, toss 3/4 cup ham in 3 tablespoons butter over moderately high heat for 1 or 2 minutes. Add half the egg mixture and cook it over moderate heat, stirring constantly, for 1 or 2 minutes. Remove the pan from the heat, still stirring, and stir the eggs until they are only very lightly set. Pour the scrambled eggs and ham into a well buttered 11-inch flameproof glass pie plate.
Prepare jello according to directions. Allow to cool in refrigerator until the consistency of thick cream. Allow ice cream to soften at room temperature, but not melted. Beat ice cream and jello together in a large bowl until thoroughly combined. Put back in refrigerator until completely set. Serve in sherbet bowls. Top with whipped cream if desired. Serves 6 people.
Dissolve jello in boiling water. Add mayonnaise to jello while still hot. Scrape fat from corned beef and crumble into small pieces. Add remaining ingredients to warm jello mixture, except sliced hard-cooked eggs. Use two foil pans (11 5/8 x 1/4 x 2 3/8-inches). Divide half of the mixture between the two pans. Top with sliced hard-cooked eggs. Pour remaining jello mixture between pans. It will set up quickly. Make a day ahead.
Shake chicken strips, flour, salt and pepper in a bag. Brown in oil and drain. Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter. Add to strips. Simmer strips in uncovered pan for 25 minutes. During the last 15 minutes, add 1/2 cup wine and garlic powder.
Cut mincemeat up; add soda and boiling water. Let cool; add eggs, sugar, salt and butter, then add flour. Bake in a moderate oven (not hot).
Boil (slowly) chicken in the water for 40 to 45 minutes. Remove chicken from water. Set aside on platter to cool. Skim top of the water and discard skimmings. Add vegetables to water (can be cut first if you wish) and bouillon cube. When the chicken has cooled, remove meat from bone and put back in water to simmer for 2 more hours.
Cook and drain shells. Prepare stuffing mix and add chicken and mayonnaise. Stuff shells with mixture and place in a 9 x 13-inch baking dish. Cover with soup mixed with water or broth from the cooked chicken. Sprinkle with Parmesan cheese. Bake at 350° for 45-60 minutes until soup is bubbly.
Whirl ingredients in blender. Drink away! This is a good, low-fat pick-me-up.
Melt margarine and marshmallow cream in oil in a double boiler, stirring until blended.
Use a 9 x 12 x 2-inch pan and bake in a 350° oven for 1 hour.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese. Stir	well and spoon into greased 1 1/2 quart casserole.
Boil fruit (ground or vine variety) in large saucepan, adding water to just cover fruit. After squeezing and straining juice, measure 4 cups juice, sugar, lemon juice, Certo and margarine or butter.
Cut brats in 1/2-inch pieces. Place in large skillet with potatoes (cubed), beans (drained), onion, cheese, soup and water. Cover and cook over low heat for 30 minutes or until potatoes are done. Serves 4 to 6.
*Use 1 bay leaf, 1 sprig thyme, 1 sprig rosemary and 8 sprigs parsley.
Prepare jello using 2 cups boiling water. Drain pineapple. Combine all ingredients and pour into a 9 x 13 pan. Refrigerate until set. Cut into squares to serve. Keeps very well in refrigerator.
Brown margarine and ground turkey. Stir in onion, celery and green pepper. Cook until tender over low heat. Mix in condensed tomato soup, barbecue sauce, salt and pepper. Simmer for 30 minutes over low heat. Serve on buns.
Combine all ingredients, except noodles, and place in a 2 1/2-quart casserole. Cover and bake at 350° for one hour. Top with noodles and bake, uncovered, 10 minutes longer.
In double boiler top pan, combine gelatin with 2/3 cup sugar and salt; add egg yolks, water and lime juice and beat until blended. Cook over boiling water, stirring, until the mixture coats a spoon. Remove from heat. Tint pale green with food color. When the mixture is cool, stir in the rum. Refrigerate until the mixture is slightly thicker than unbeaten egg whites.
Cook broccoli and drain water. Cook cream and Cheez Whiz together over low heat. Stir constantly until Cheez Whiz mixture is creamy and smooth. Melt butter and crumble crackers in butter. Add cooked broccoli to Cheez Whiz mixture. Stir well. Pour into long baking dish. Sprinkle crushed buttered crumbs over top of broccoli. Bake for 30 minutes at 350°.
In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 quart corn oil into large skillet to depth of 1/2, filling no more than 1/3 full. Heat over medium heat to 375°. Dip 4 cups cut up vegetables as zucchini, carrots, onions and mushrooms or 1 boneless, skinless chicken breast, a few at a time. Add vegetables or meat to oil. Fry 2 to 3 minutes, turning once. Brown and then drain.
Brown ground meat, onion and garlic until gray. Drain. Add other ingredients and simmer until real hot. Pour in greased casserole and put grated cheese and Fritos on top. Heat in oven until cheese melts.
Place chicken pieces, skin down, in shallow baking dish (12-cup size). Drain pineapple; reserve 2 tablespoons juice. Combine cornstarch, reserved pineapple juice, sugar, soy sauce, vinegar, garlic, ginger and pepper in large saucepan. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Pour over chicken. Bake in hot oven at 400° for 30 minutes, basting several times. Turn chicken, spread with pineapple, spoon sauce all over. Bake 30 minutes longer or until tender.
Pour milk into large bowl. Add pudding mix and sugar. Beat with wire whisk 1 to 2 minutes. Fold in Cool Whip. Spread on cakes immediately. Store frosted cakes in fridge.
Spread cream cheese on bottom of a 2-quart casserole dish. Use the back side of a spoon to make spreading easier. Spread chili over cream cheese. Shred Monterey Jack cheese over chili. Cover with plastic wrap and microwave on High for 5 minutes. Serve hot with tortilla chips.
Peel and dice potatoes. Cover with water. Boil until tender. Leave water. Add broccoli, sour cream, Velveeta, butter, salt, pepper and garlic salt and stir until all is melted and broccoli is tender.
Beat egg until fluffy. Beat in remaining ingredients until smooth. Cook on hot greased griddle until golden brown.
Cream the cream cheese with 2 tablespoons pineapple juice. Add mayonnaise and other ingredients. Freeze.
Spread 1/2 the cheese in an 11 x 9-inch baking dish. Combine eggs and green sauce; spread evenly over cheese. Add remaining cheese to cover mixture. Bake for 30 minutes at 350°. Cut into 1-inch squares and serve hot. Great appetizers!
Turn into 1 quart casserole	or individual	bakers. Combine 1 cup soft bread	crumbs	with 1 tablespoon butter, melted. Sprinkle atop casserole.	Bake at 350° for 30 to 35 minutes for casserole, 20 to 25 minutes for individual bakers or until hot.	Serves 4.