HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix thoroughly the first 3 ingredients. Sift together remaining ingredients. Stir flour mixture gradually into creamed mixture one-third at a time. Roll dough into balls the size of small walnuts. In a custard cup, mix 2 tablespoons sugar and 2 teaspoons cinnamon. Roll balls in the mixture. Place about 2 inches apart on an ungreased cookie sheet. Bake until lightly brown, but still soft. (These cookies puff up at first, then flatten out with crinkled tops.) Bake at 400° for 8 to 10 minutes. Yield: 5 dozen 2-inch cookies.
Mix vanilla pudding and milk. Stir until thickened. Then add pumpkin, Cool Whip, pumpkin pie spice and sugar. Mix well and put in baked pie crust or graham cracker crust. Cover with Cool Whip. Sprinkle with chopped pecans.
Preheat oven to 325°. Combine first 6 ingredients and form into 40 bite-size meatballs, using a full teaspoon of ground beef mixture for each meatball. Place meatballs on a flat baking pan and cook for approximately 20 minutes, turning meatballs after about 10 minutes. Drain off excess fat and put meatballs into crock-pot. Add barbecue sauce and grape jelly. Heat, stirring occasionally, until jelly is melted. Simmer, about 15 minutes, until sauce has thickened, basting occasionally. Makes 40 appetizers (3/4 cup of sauce).
Mix all ingredients together (best if mixed by hand). Store in sealed plastic container. Use 2 teaspoons of mixture per coffee mug; add boiling water. This is an excellent drink for cold or flu sufferers.
In a Dutch oven, combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste. If desired, heat to boiling; reduce heat. Simmer, covered, for 30 minutes. Remove from heat. Add cheese; stir until melted. Serve with sour cream and garnish with cilantro, if desired.
Mix thoroughly the beef, 1/3 cup of sauce and remaining ingredients. Spread in an ungreased loaf pan. Spread remaining tomato sauce over loaf. Bake in a 350° oven for 1 1/4 hours.
Heat milk until bubbles form around edge of pan. Add sugar, margarine and raisins. Cool to	lukewarm. Sprinkle yeast over water in large bowl. Stir until dissolved. Add eggs and mix. Gradually add flour a little at a time.	Mix with hands. Place on board and knead until smooth, 5 minutes. Place in bowl and let rise until double.	Pound it down twice. Divide in half. Roll out and place seam side down in 2 bread pans, brush with a little melted margarine on top of bread and let rise a little over top. Bake in a 350° oven about 35 minutes.
Mix pineapple, sugar, flour and cheese. Put in a casserole dish. Top with cracker crumbs. Melt butter and pour over top. Bake at 350° for 25 to 30 minutes.
In large bowl stir together sweet potato, corn syrup, milk, cinnamon, ginger, salt, pecans and eggs. Melt margarine in heavy 10-inch ovenproof skillet, preferrably black iron. Pour in potato mixture; stir to mix. Bake uncovered in 350° oven for 45 minutes, stirring twice during baking. Cool. Spoon into dessert dishes and serve with whipped topping. Makes 8 to 10 servings.
Saute onions in butter for 2 to 3 minutes; remove from heat. Blend in flour, Worcestershire sauce and garlic powder, then stir in the clams and clam liquid. Cook over low heat until it thickens, about 1 minute. Cool and spread mixture on bread and roll up. At this point, they can be frozen on cookie sheets and stored in freezer paper or plastic bags. When ready to use, roll in melted butter and place on cookie sheets. Bake in a 425° oven until toasted.
Combine all ingredients in order given in very large bowl. (I beat with mixer, sugars, oil and eggs.) Mix soda, baking powder, salt and flour in separate bowl, then add to first mixture; mix well. Add oatmeal, coconut and corn flakes; mix well. Add chips. Drop by teaspoon onto cookie sheet. Bake at 325° for 10 to 12 minutes. Yields 14 dozen.
Saute sausage and onions until onions are soft and sausage brown. Combine black-eyed peas, sausage mixture and rice, then heat. Serves 8.
Sift together flour and soda; set aside. In 2-quart saucepan, over medium-high heat, bring water, dates, apples and raisins to a boil. Reduce heat to low and simmer 3 minutes. Remove from heat. Add oleo and stir until melted.
Place olive oil, butter, chicken and onion in a skillet. Saute until chicken is done. Stir frequently. Cook carrots in a saucepan until done. Add the peas and carrots. Cook for 5 minutes. Add the stock and water; stir. Bring to a boil and add rice. Cook for about 20 minutes or until the rice is tender. Add salt, pepper and cheese; mix well. Serve hot.
Mix together and bake for 30 minutes at 350°. Crumble some cheese on top.
Mix cake mix, pudding mix, oil, eggs and enough water to 1 tablespoon rum flavoring to make 1 cup. Mix well. Grease and flour tube pan. Put nuts in bottom of pan and pour in batter. Bake at 350° for 55 to 60 minutes. Immediately pour on glaze. Leave in pan 30 minutes. Then turn upside down, nuts being on top onto cake plate.
Cream margarine and sugar, then add egg whites. Combine all dry ingredients in large bowl. Add 1 cup dry ingredients at a time to creamed mixture, alternating with sour milk. Batter will very stiff. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until light brown. Do not overbake.
Mix ingredients in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Put in refrigerator for 3 to 5 days.
Cook squash in salted boiling water until very tender; drain well. Completely mash squash and add onion, cheese, corn meal, flour and egg. Mix until blended and the consistency of hush puppies or croquettes. More meal may be needed, but do not get mixture stiff. Fry in medium-hot vegetable oil until cooked through and browned. Drain well on paper towel. This mixture can be made and refrigerated, then cooked anytime within 3 days.
Sift first five ingredients together (sifting several times makes it better). Beat eggs into milk and water and add butter. Stir liquid into dry mixture; add more liquid if needed. Bake in muffin pans or skillet for 20 minutes at 400°. Makes one dozen large muffins. (Some prefer meal and flour half and half.)
Cook broccoli; drain well. Place in baking dish and sprinkle with lemon juice. Melt 2 tablespoons margarine; blend in flour and salt. Add milk; cook and stir until thickened and bubbly. Remove from heat. Stir in cheese until melted. Stir in turkey. Spoon mixture over broccoli. Combine bread crumbs, Parmesan and melted butter. Sprinkle over casserole. Bake uncovered at 350° for 25 to 30 minutes.
Pick over cranberries; wash. Add raisins. Peel oranges; remove seeds. Combine fruits and chop. Add sugar, salt and water; cook until thick, about 30 minutes, stir often. Pour into hot sterile jars; store in cool place.
Beat first 4 ingredients and stir until well mixed. Beat 1 quart milk, eggs and salt first and then stir in the doughnuts and mix well. Next, mix 4 quarts milk, vanilla and cinnamon together and add to the egg-doughnut mixture. Let stand until the doughnuts are softened. Bake in pans (9 x 13 x 2-inch) set in hot water in a 350° oven until the doughnut (yeast type) pudding is firm. Serve a Nutmeg Sauce over the pudding which is served warm. Sauce recipe is found elsewhere.
After removing lumps from potatoes, add cream cheese and butter in small pieces. Mix in sour cream. Mix milk, eggs and onions. Add salt and pepper. Beat well. Place in greased casserole; refrigerate several hours or overnight. Bake in preheated oven at 350° for 45 minutes. Makes 8 to 12 servings.
Mix all ingredients until well blended. Pour into pie pan and bake 35 minutes at 400° in preheated oven. Makes its own shell.
Boil peas, water, celery and bouillon cubes together for 4 or 5 minutes. Make a paste of the cornstarch and 1/2 cup of water. Add to hot vegetable mixture. Cook until thickened. Just before serving, add sliced water chestnuts and slivered almonds to suit taste. Serves 6 to 8. Dee-licious!
Crush cookies and put half of crumbs in 9x13 inch pan. Mix cream cheese and margarine until smooth. Mix in confectioner's sugar. Fold in cool Whip. In separate bowl, mix together pudding, milk and vanilla. Fold cream cheese mixture into pudding mixture. Pour in pan on top of crumbs. Sprinkle remaining crumbs on top. Refrigerate to set.
Grease and flour a tube or loaf pan. Stir together flour, soda and salt. Combine sugar, oil and eggs and beat well. Add flour mixture and mix well. Stir in remaining ingredients. Pour into pan. Bake at 350° for 1 hour and 15 minutes or until it tests done.
Slice bologna in half lengthwise so that it won't wobble in the pan. Place bologna, cut side down, in a roasting pan. Brush with barbecue sauce. Bake in a preheated 350° oven about 30 minutes or until heated through.
Mix sugar, cocoa and milk in large saucepan; boil 30 seconds to 1 minute, stirring constantly. Remove from heat. Add margarine and peanut butter. Stir until melted. Add oatmeal, vanilla and nuts. Stir until well mixed. Drop by teaspoon onto wax paper. Makes 3 to 5 dozen.
Cream oleo and sugar; add eggs, one at a time, and beat well after each one. Add flour and milk alternately. Add flavorings; beat 1 minute on high speed. Use greased and floured angel food pan. Bake 2 hours at 300°. Test with toothpick. Cool in pan not inverted. If you use a Bundt pan, cook part of batter in another pan or it will run over.
Heat oven to 350°. Melt butter in a 15 x 10 x 1-inch pan. Sprinkle and pat dry cake mix over butter. Sprinkle marshmallows, chocolate chips and cereal. Drizzle milk over top. Bake at 350° for 20 to 25 minutes. While warm, run knife around edge. Cool 2 hours. Makes 48 bars.
Place graham crackers side by side on a 15 x 10-inch greased cookie sheet with raised sides. Boil butter and sugar together for 2 minutes. Remove from heat. Add vanilla and nuts. Spread over crackers. Bake in preheated 350° oven for 10 minutes. Remove from oven; let settle a few seconds. Spoon excess on crackers and remove each cracker individually to another cookie sheet to cool. Makes 40 cookies.
Mix chopped beef and cream cheese together. Add chopped onions and blades, salt and Worcestershire. Mix well and roll into a ball.
Bake in a tube pan at 350° for 1 hour and 10 minutes.
Slice apples in flat 8 x 8-inch baking dish. Add water and sprinkle with 1/2 cup sugar and cinnamon. Mix butter, flour and brown sugar. Sprinkle over apples. Bake at 350° in conventional oven for 50 minutes or 10 to 12 minutes in microwave.
Melt bacon fat in a skillet. Add apples and sugar; cook over medium-low heat, stirring for 5 minutes. Remove from heat; toss in the crumbs, nutmeg and cinnamon. This is a nice alternative for holiday cooking.
Soak chickpeas in water overnight. Drain; mix drained chickpeas and spices together, then grind very fine. Add baking soda and let the mixture rest for half an hour. Form into walnut size balls and deep fry in 350° oil. Drain well. May be eaten hot or at room temperature. Serve with Tahina Sauce (recipe follows) and chopped tomatoes. Must do ahead, time consuming. Can freeze.
Cover potatoes and onions with water and cook until tender. Mash. Add ham juice and beans. Bring to temperature and serve.
Combine condensed milk, marshmallows and chocolate chips in microwave 3 to 4 minutes. See chart if microwave is less than 200 watts. Remove and stir until creamy. Add vanilla, salt and walnuts; stir. Place in pan lined with wax paper and refrigerate until hard. Store at room temperature.
Wash the shrimp with cold water; drain. Break into chunks. Soften the cream cheese. Blend in chili sauce and milk; mix well. Stir in shrimp and Worcestershire sauce. Serve with crackers, chips or raw vegetables.
Soak beans overnight; discard liquid. Combine beans with other ingredients. Add water to cover. Place in roaster or bean pot. Bake for 7 hours at 300°. Cover during first hour. Add water frequently to keep beans barely covered. Cream or 3 tablespoons butter the last drink you give the beans.
Brown and drain ground beef. Stir in spaghetti sauce. Mix 2 eggs in a bowl. Add cottage cheese, Parmesan cheese and 1 cup Mozzarella cheese and oregano. Mix egg-cheese mixture well.
Frozen: Dump strawberries into blender with the powdered sugar and softened butter. Whirl away until fluffy.
Mix together the zucchini and sugar and let stand overnight. Next morning, add the ground fruit to the squash mixture. Cook in oven, stirring often until transparent. Put in jars and seal.
Cook onions and margarine for 5 minutes. Add remaining ingredients (mix together these ingredients before adding to onions and margarine). Simmer for 10 minutes. Double recipe if using large roast or large amount stew beef. Cook stew beef or roast in crock-pot. Remove and cut into bite size pieces. Put meat into barbecue sauce.
Blend on medium speed all ingredients except brown sugar and nuts. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until done. Cool for 15 minutes and spoon hot Butter Glaze over warm cake.
Wrap chicken breasts in bacon slices. Place slices of dried beef on top of each chicken breast. Mix soup and sour cream. Pour over top. Bake at 325° for 2 hours. Serve with Stove Top stuffing.
Remove corn from cob by cutting off top 1/2 kernels. Scrape cob lightly to get remaining pulp. Place corn in 13 x 9 x 2-inch baking pan. Layer margarine on top of corn. Sprinkle sugar over all. (Add milk if corn is not juicy.) Bake at 350° for 15 to 20 minutes or until hot and bubbly. Stir thoroughly. Heat 10 to 15 minutes longer or until bubbly once again. Remove from oven. Let cool. Place in freezer containers. Seal, label and freeze. Makes about 6 pints.
Dissolve yeast in lukewarm milk. Stir in sugar, salt and melted butter (margarine). Add flour and beat well. Let rise until almost double in bulk. Punch down and roll out on lightly floured board to 1/4-inch thick. Cut in about 2-inch pieces. Dip each piece in melted butter. Pile in buttered pans (I use tube pan) until half full. Let rise to double in bulk. Bake at 400° for 30 minutes. Serve uncut. It is already buttered.
Put water in a 3-quart Tupperware bowl, 1/4 full. In a 2-quart Tupperware bowl, mix sugar and cocoa. Add milk; stir until mixed well. Add softened butter; cover with 3/4-quart Tupperware cover. Microwave on High for 2 minutes. Stir. Cover. Microwave 2 more minutes on High. Add vanilla. Stir. Add nuts. Stir. Spread on pan. Cool, cut and eat.
Let simmer together until tender. If desired, remove fat off bacon pieces. Good with Mexican cornbread.
Heat the oven to 425°. Grease a 13 x 9-inch pan or muffin pans.
Preheat oven to 350°. Place vegetables in small, lightly greased, casserole dish. Combine sour cream, mushroom soup and 1/2 cup of cheese. Stir into vegetables. Bake 30 to 45 minutes. Place remaining cheese on for the last 5 minutes of baking. Serves 6 to 8.
Saute onions in butter. Fry hamburger. Add chili beans, tomato sauce, chili seasoning and tomatoes. Serves 50 people on a roaster.
Put the frozen roast into a large Dutch oven. Pour the dry onion soup mix over the frozen roast and in the bottom of the pan. Add 1/2 cup water, cover top of pan with foil, then put lid onto pan and bake at 275° for 4 hours or until done. A good roast gravy can be made from the beef broth.
Sift flour three times with soda and salt. Cream sugar and Crisco a short time by hand in mixer bowl. Does not take much creaming. Put mixer bowl on mixer and add eggs one at a time. Beat well after each. Add 1/2 of the flour; mix on low beater. Add sour cream and vanilla and mix. Add remainder of flour, mixing on low beater well.	Put in greased pan and bake at 300° for 1 1/2 hours.
Mix well all ingredients. Drop and sprinkle top with sugar. Bake at 350° about 10 minutes.
Preheat oven to 350°. Sift together flour, baking soda and salt onto waxed paper. Reserve. Beat together butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until fluffy. Stir in flour mixture until well blended. Stir in oats and chocolate pieces. Drop batter by rounded tablespoonful 2-inches apart onto ungreased cookie sheets. Bake for 10 minutes or until lightly browned. Transfer cookies to wire rack to cool.
Preheat oven to 400°. Place potato slices in nonstick 8-inch square pan. Pour water over; cover and bake potatoes until tender, but not crumbly (about 40 minutes). Drain. Mix dressing and cheese sauce. Pour over potatoes. Sprinkle with green onion and bacon. Serve while warm.
Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently, but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in frypan, in just enough fat to prevent sticking, until browned, about 5 minutes on each side.
Cook spinach, using package directions. Drain; squeeze out excess moisture. Combine with remaining ingredients. Mix well. Chill. Serve as a dip with fresh vegetables.
Cook until it coats spoon. Cool and add 1 package Knox gelatine, 1 quart cream and 1 quart milk. Beat egg whites until stiff; add to mixture in can. Add teaspoon vanilla. Freeze in ice cream freezer.
Put slices of bread in dish. Cook sausage. Add mustard and mushrooms. Sprinkle this over bread. Sprinkle cheese over sausage. Mix eggs, milk, salt and Worcestershire sauce. Pour over cheese. Cover with Saran Wrap and refrigerate overnight. In morning, pop in a 350° oven for 30 to 40 minutes. Serves 6 to 8 people.
Pour boiling water over sugar, salt and shortening. Stir until all is liquid. Add well beaten egg. Dissolve dry yeast in the 1/2 cup of lukewarm water. Add to mixture. Stir in three cups plain flour. Mix well. Store in refrigerator at least 20 minutes before kneading and rolling into desired rolls. You may roll dough and cut with biscuit cutter, spread with melted butter and fold over. Let rise at least 1 hour before baking. Or you may pinch dough in balls (walnut size), place in muffin tins for Parker House style rolls. Rolls may be frozen and baked later. Remove from freezer at least three hours prior to baking. This dough may be used for coffee rolls or doughnuts.
Heat oven to 350°. Grease 13 x 9-inch baking dish. Combine cream cheese, milk, garlic salt and 1/2 cup Parmesan cheese in food processor; mix well. Transfer mixture to saucepan and cook over medium heat, stirring constantly until thick. Layer broccoli, half of sauce, chicken and remaining sauce in prepared baking dish. Sprinkle with remaining Parmesan cheese and paprika. Bake at 350° for 35 to 40 minutes.
Chop fine the sweet green peppers, sweet red peppers and onions. Cover with boiling water and let stand 10 minutes. Drain and cover again; let come to a boil and allow to stand 10 minutes. Drain dry and add salt, vinegar and sugar. Bring to a boil and cook for 15 minutes. Pack in jars and seal. Yields approximately 5 pints.
Grease a 9 x 13-inch pan. Mix pumpkin, milk, sugar, eggs, cinnamon and nutmeg. Pour in pan and sprinkle cake mix on top. Put in nuts and spoon melted margarine on top, then sprinkle brown sugar. Bake in 350° oven for 1 hour and 15 minutes.
Cream shortening, brown sugar, sugar and vanilla. Add one egg at a time; beat well. Then add dry ingredients. Stir in nuts and chocolate chips. Roll into balls. Bake at 350° for 10 minutes.
Place chicken in Dutch oven and cover with water. Add bouillon cubes, spices and flavorings. Simmer chicken until tender. Remove chicken from juice and remove skin and bones. When cool, cut into bite size pieces and place in a bowl. Add the fruit, celery and salad dressing. Serve on lettuce leaves.
Grind berries, oranges, celery and nuts and mix it together. Pour sugar over mixture and let stand 2 hours. Dissolve jello and mix all together. Keep in refrigerator.
Mix first 5 ingredients in a gallon container, then add water to make 1 gallon. Let stand in refrigerator overnight. When ready to serve, add ice ring and ginger ale in a punch bowl. May change flavors of jello to change taste or color to compliment wedding colors.
Mix together everything except oil. Slowly add oil, mixing well. Pour over chicken or steak and leave overnight (or at least 8 hours).
Mash seasoned squash slightly and mix all ingredients, except stuffing mix together. Grease casserole and cover bottom with stuffing mix. Add squash mixture and cover top with remaining buttered stuffing mix. Bake at 350° for 45 minutes. Serves 8.
Cream butter and sugar. Beat in eggs and chocolate syrup. Add flour and blend well. Stir in vanilla and nuts. Bake in 2 (8-inch) square greased pans at 350° for 24 minutes or until toothpick inserted in middle comes out clean. Remove from oven and immediately pour frosting over top. Let cool and cut into squares.
Remove stems from mushrooms; chop stems. Arrange mushroom caps on greased baking sheet. In skillet, cook chopped mushroom stems, green pepper and onion in margarine until tender. Stir in pecans and remaining ingredients. Spoon about 1 tablespoon of pecan mixture into each mushroom cap. Bake at 400° for 15 minutes. Serve hot.
Mix together in salad bowl. Let stand overnight to blend flavors. Unmold on plate, if desired.
Drain pineapple chunks, saving 3 tablespoons juice. Combine sugar, flour and the juice. Heat over low heat until some of the sugar melts, then stir in pineapple and cheese. Pour into a 1 1/2-quart baking dish. Place crushed crackers on top. Drizzle melted butter over crackers. Bake at 350° for 20 to 25 minutes.
Cream sugar and butter. Add egg, bananas and milk. Fold in flour mixture which has been sifted together (flour, baking powder, soda and salt). Pour into greased loaf pan. Bake about 40 minutes at 350°.
Saute' onions and mushrooms in butter. Add flour, cream, salt and pepper; thin with sherry and sour cream. Add cream cheese and beef. Add cooked spinach and rice. Mix all together and put in large casserole.
Melt chocolate in boiling water. Cool. Cream butter and sugar. Add yolks, beating well. Blend in vanilla and chocolate. Sift flour, soda and salt. Add alternately with buttermilk. Fold in beaten egg whites.
Heat oven to 350°. Arrange potatoes in baking dish. Add salt, pepper, butter and milk. Bake, uncovered, about 1 hour and 15 minutes or until done.
Melt Milky Way bars and butter (margarine) together. Beat together other ingredients and then add Milky Way mixture. Pour into greased and floured tube pan. (I spray mine with Baker's Joy.) Bake at 350° for 1 hour and 15 minutes or until done.
Over low heat cook butter, sugar, brown sugar and sour cream. Stirring until sugar dissolves. Cook to soft ball stage. Beat until luke warm and until it holds shape. Add vanilla and nuts. Pour into pan and cool.
Mix together and press in bottom of large baking dish. Bake for about 10 to 15 minutes at 350°. Cool completely.
Rinse rice thoroughly until water is clear. Then put rice in 2 cups of cold water on stove. Add butter, salt and lemon juice. Put lid on pot and cook on low heat for 20 minutes (no peeking). Turn off fire and leave lid on pot until ready to serve. Beautiful, flaky rice; no sticking together.
Combine all ingredients. Pour into well-greased shallow baking dish, 12 1/4 x 10 1/2-inches. Cover with crushed Wheaties and dot with dabs of margarine. Bake at 375° for 1 to 1 1/2 hours, until crusty and bubbly.
In skillet, cook onion and green pepper in margarine until crisp-tender. Add ham, potatoes and 1/4 teaspoon salt; cook over medium heat for 10 minutes, stirring occasionally. Combine eggs, 2 tablespoons water, remaining salt and dash of pepper. Pour over ham mixture. Cook over low heat, turning occasionally, until eggs are set. Trim with parsley, if desired. Serves 6 people.
Preheat oven to 325°. Grease 2 large baking sheets. Mix sugar and eggs at high speed. Add flour, baking powder and salt; beat until blended. Beat in butter and vanilla. Stir in coconut. Drop dough with tablespoon onto baking sheets. Shape into balls. Press 1 Solitaire candy into each cookie. Bake 15 to 18 minutes or until firm and coconut browns. Let cool.
Mix all ingredients and cook in a saucepan over medium heat until thickened. Pour into baked pie shell.