HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, sugar and vanilla; add egg yolk and beat well. Stir in fruit and nuts. Mix together crumbs and baking powder; add 1/4 teaspoon salt. Add to creamed mixture alternating with milk. Fold in egg white. Fill 6 greased 6 ounce custard cups. Bake at 350° for 25 to 30 minutes. Serve warm with lemon sauce or whipped cream.
Mix flour and salt. Beat eggs light. Add milk and butter slowly. Add flour and mix well. Beat 1 minute with electric beater. Mix should be like heavy cream. Place in buttered muffin tins 1/3 full. Bake 20 minutes at 450°. Reduce oven to 350° and finish baking 15 more minutes. Remove from tins. Serves 8 to 12.
Mix the flour, sugar and oleo until crumbly. Pat half in 9 x 12 pan. Mix half of remaining flour mix with zucchini. Pour into crust. Sprinkle the last of the flour mix on top and sprinkle with cinnamon. Bake at 375° for 30 minutes.
Cream margarine and sugar well. Add beaten egg. Mix and gradually add flour and cream of tartar. Add vanilla. Add nuts last. Roll dough into small balls and bake on ungreased cookie sheet at 300° to 325° until just beginning to lightly brown around edges.
Combine the first 3 ingredients, then add in the rest and mix together to cookie consistency. Drop from teaspoon onto greased cookie sheet. Bake at 375° for 8 to 10 minutes. When done, remove from oven and top each cookie with a half of a marshmallow with cut side down. Return to oven for 1 minute. When cool, ice with frosting and decorate with candy, if you want.
Sift the dry ingredients together, then add sugar, oil and eggs. Mix well. Blend thoroughly. Add carrots, pineapple, coconut and nuts. Bake in prepared pan (3 layers) at 350° for 35 minutes.
Beat egg yolks 5 minutes until thick. Combine water, sweetener, vanilla and lemon juice; add to yolks. Beat 10 minutes until thick and fluffy. Beat egg whites until fluffy. Add cream of tartar and beat until stiff peaks form. Fold carefully into yolk mixture. Combine sifted flour and salt. Sift a little at a time over mixture, folding in gently. Pour into ungreased 9 or 10-inch tube pan. Bake in slow 325° oven for 1 1/4 hours.
In large pot, shred cooked chicken and return to broth. Add onion, diced potatoes, tomatoes and pepper. Cook until potatoes are done, about 30 minutes, then add remaining ingredients and simmer 1 1/2 hours.
Mix first 6 ingredients together. Cook until thick. Add vanilla and applesauce. Serve hot over slice or square of plain cake.
Heat first 4 ingredients together. Pour 1/4 of this mixture into greased Bundt pan. Separate rolls. Stand on edge in pan. Pour remaining mixture over top. Bake at 350° for 20 to 30 minutes or until golden brown. Cool 3 minutes and then turn out on plate.
Line a 13 x 9 x 2-inch glass dish with bite size pieces of iceberg lettuce. Over this sprinkle the green pepper and red pepper. (If red pepper is not available, use the whole green pepper.) Then add a layer of celery and Spanish onion (an ordinary onion is too strong). Next, add frozen green peas, uncooked.
Prepare lime, orange and strawberry jello separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan or use 9-inch round cake pans. Refrigerate until firm, about 4 hours. Cut into 1/2-inch cubes. Dissolve lemon jello in 2 cups boiling water; stir in 1 cup cold water. Refrigerate until slightly thickened. Fold 3 cups whipped topping and the jello cubes into slightly thickened lemon jello. Pour into 9-inch tube pan that has been lightly sprayed with no-stick cooking spray. Refrigerate overnight.
Line unbaked pie shell with pecans. Mix all ingredients well. Pour into pie shell. Bake at 325° about 45 minutes.
Sift together flour, baking soda, and salt and set aside. Cream shortening until soft. Add sugars and beat. Add eggs one at a time, beating until fluffy. Add hot water and vanilla. Add flour mixture. Beat until flour disappears. Add nuts, chocolate chips, and oatmeal. Mix well. Drop from teaspoon onto ungreased cookie sheet. Bake 375 degrees for 8-10 minutes. Makes 8 dozen.
Preheat oven to 350°. Grease 1 1/2-quart casserole. Combine all ingredients except cheese and potato chips. Place in greased casserole. Spread cheese and potato chips on top. Bake uncovered about 1/2 hour, until heated and browned on top. Garnish with parsley.
At medium speed on mixer, beat butter, sugar and vanilla until light and fluffy. Add sifted flour and nuts. Beat on low speed until well blended. Chill dough. Remove foil from Kisses. (Do not eat.) Heat oven to 375°. Using approximately 1 tablespoon of dough; shape around chocolate Kisses completely and roll to make a ball. Be sure to cover Kiss completely. Place on ungreased cookie sheet. Bake 12 minutes or until set but not brown. Cool slightly; remove to wire rack. While still warm, roll in confectioners sugar. Cool. Store in tightly covered container and roll in sugar again before serving, if desired. Makes 4 dozen cookies.
Mix with hands the flour and oleo. Press into a 10-inch pie plate. Add broken pecans. Bake at 350° about 20 minutes.
Mix all ingredients together and stir. Put in oven at 325° and in 5 minutes stir again. Repeat this 3 times. Serve with bacon flavored crackers or club crackers.
Mix everything in a 9 x 13-inch pan. Spread evenly. Bake at 350° for 1 hour. Be sure to use a tart green apple, otherwise, it will not have enough liquid.
Slice Twinkies	lengthwise in bottom of 13 x 9 x 2-inch pan. Add ingredients as listed.	Refrigerate.
Place steak, onion and red peppers in shallow dish. Combine garlic, lime juice, vinegar, coriander, cumin and salt; pour over steak and vegetables. Toss. Cover and refrigerate 1 to 2 hours.
Cook rice according to pkg. directions. Set aside. Saute onions, green pepper and parsley in butter until vegetables are tender. Combine rice, sauteed vegetables and next 4 ingredients. Stir well. Spoon into lightly greased 12 x 18 x 2 dish. Bake at 350° for 40 to 45 minutes. Garnish as desired.
Sift flour, sugar, cocoa, salt, and soda into mixing bowl. Form a well in your dry ingredients and add melted shortening, water, vinegar, and vanilla. Mix well and pour in lightly greased and floured 9 inch cake pan. Bake at 350 degrees for 30 minutes.
In food processor fitted with steel blade, blend all ingredients except milk. Slowly add milk. Blend 30 seconds. Pour into saucepan; bring to a boil. Reduce heat and simmer 3 minutes. Serve immediately.
In skillet cook beef, onion, celery and peppers until meat is browned. Drain off fat. Sprinkle meat mixture with rolled oats, parsley, 2 teaspoons salt, garlic powder and 1/2 teaspoon pepper.
Mix ingredients together. Pour 1/2 of batter in greased 9 x 13-inch pan. Take remaining batter plus 1 cup brown sugar and 3 teaspoons cinnamon. Pour over mix in pan. Bake at 350° for 50 minutes.
Debone	and remove skin from chicken breasts. Pound until 1/4-inch thick. Rub with garlic powder. Place Danish ham, Swiss cheese and 1 teaspoon bread crumbs on each breast. Roll from small end, secure with toothpicks. Place bread in buttered casserole dish. Melt butter; add sherry in small saucepan. Pour over breasts in casserole dish. Bake at 350° for approximately 30 minutes.
Pour cold water over yeast and 1 tablespoon sugar and let stand to soften. Combine shortening/oil and sugar; add eggs. Beat well and add boiling water and 2 cups whole wheat flour. Add yeast, making sure boiling water mixture has cooled down sufficiently. Mix and add remainder of flour and salt gradually. Cover and refrigerate. When ready to use, punch down dough; knead lightly. Shape into balls and place in lightly greased pan. Let rise until double in size. Bake in preheated 375° oven for 18 to 22 minutes. Yield: 3 dozen.
In large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.
Preheat oven to 325°. Grease and flour a 9 or 10 inch tube pan. Mix together sugar and oil. Add eggs and beat well. Blend in flour, cinnamon and vanilla. Stir in apples, coconut and pecans. Spoon batter into prepared pan. Bake 1 1/2 hours or until wooden toothpick inserted in center of cake comes out clean. Remove cake from oven and immediately pour the hot caramel topping over the hot cake and allow to soak in.
Preheat oven to 375°. Wash chicken and place in baking pan or dish. Mix remaining three ingredients together. Spread over chicken. Do not add any liquid; will cook in own juice. Cover pan with foil or lid. Bake for 45 to 60 minutes or until chicken is done. Makes 4 to 6 servings.
Mix Rice Krispies and flour well. Add grated cheese and margarine. Mix well. Drop by teaspoonfuls on cookie sheet. Flatten with hand or fork. Bake at 350° for 15 minutes. Turn oven off and leave them in oven until cool. This make them crispier.
Mix all ingredients well. Drop by spoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown sausage in large skillet. Pour off excess fat; add green pepper, onion and celery. Saute in skillet. Combine soup mix and boiling water in large saucepan; stir in rice. Boil 7 minutes. Add sausage mixture and salt; stir well. Pour into baking dish; bake at 350°, uncovered, for 1 hour or longer.
Combine sugar, cocoa, margarine and milk in heavy saucepan. Cook over medium heat, stirring constantly, until mixture reaches a slow boil. Cook 2 additional minutes. Remove from heat; add peanut butter and stir until smooth. Stir in oats (nuts and coconut) and vanilla. Drop by rounded teaspoonfuls onto waxed paper. Cool.
In a bowl, mix biscuit mix and sugar. Add beer and stir with a spoon. Spoon into greased muffin tins and let stand while heating oven (about 15 minutes). Bake for 15 to 20 minutes at 350°.
Mix all ingredients together. Pour into square baking dish. Bake at 425° until done.
Boil chicken until tender. Saute onions and potatoes in bacon drippings. Debone and cut chicken into small pieces. Mix in chicken, broth, onions, potatoes and tomatoes. Simmer about 2 hours. Add corn, ketchup and milk. Salt and pepper to taste. Turn off and let stand for 10 minutes.
In large bowl, combine flour, butter and brown sugar. Blend with mixer until particles are fine. Stir in walnuts. Set aside 2 cups for topping. Press remaining in bottom of ungreased 9 x 13-inch baking dish. Bake at 350° until lightly browned, about 12 to 15 minutes.
Heat oven to 350°. Combine crumbs, 1/4 cup cocoa, sugar and butter. Press firmly on bottom of a 9 x 13-inch baking pan. In large mixing bowl, beat sweetened condensed milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over prepared crust. Top with chips. Bake for 20 to 25 minutes, or until set. Cool; cut into bars. Store, tightly covered, at room temperature.
Mix squash, onion, pepper, and carrot. Add soup & sour cream. Mix stuffing with melted butter. Add 1/2 to squash mixture. Mix well and pour into baking dish. Top with rest of stuffing mixture. Bake at 350 degrees 30-40 minutes.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. Mix in crackers and sugar. Press this evenly in pan. Add other ingredients (chips, coconut, nuts and milk last). Bake about 25 minutes (don't brown too much); edges will become hard.
Combine corn, green beans, soup, sour cream, cheese, celery, onion and green pepper in a greased 2-quart casserole. Bake in preheated oven at 325° for 30 minutes. Blend cracker crumbs and butter. Sprinkle over casserole; bake 10 minutes longer. Serves 8 to 10.
Mix all ingredients together. Roll into small balls. The secret is to squeeze through fingers real good. Put on greased cookie sheet. Heat oven to 375°. Cook until golden brown.
Cook spaghetti as directed. Drain well. Peel and cube cucumbers. Dice onions. Add cucumbers and onions to salad. Add 1 small bottle of Italian dressing. Stir well. Salt and pepper to taste. Refrigerate overnight. Serve with bacon bits sprinkled on top. Add tomato wedges to garnish.
Melt butter over medium heat and season with the garlic cloves. Place onion rings in bottom of pan. Season both sides of fish with garlic salt, onion salt, paprika and pepper. Place fish into pan on top of onion; pour butter over fish and onion. (Cover approximately 1/2 fish fillets with butter). Baste with butter. Broil 15 to 18 minutes. After about 5 minutes of cooking, baste approximately every 2 to 3 minutes. Check fish by using fork and see if fish flakes apart easily. If desired, sprinkle Parmesan cheese over fillets. Bake fish on rack in middle of oven.
Mix graham cracker crumbs with oleo to make crust. Press in pan and bake at 350° for 10 minutes. Cool.
Mix corn syrup, sugar and salt in heavy saucepan. Cook over medium heat stirring constantly until mixture comes to a boil, about 2 minutes. Gradually pour syrup over popcorn, stirring constantly, until evenly coated. Shape into balls, using as little pressure as possible (you may want to butter your hands). If popcorn mixture cools during shaping, place over low heat.
Spray medium skillet with cooking spray and heat over med-high heat 1 minute. Add chicken and cook 10 minutes or until browned. Set chicken aside. Add gravy, mustard and garlic powder. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longe pink. Serve with noodles if desired.
Combine the first 5 ingredients. Brush over both sides of fish. Broil 5 minutes or until fish flakes easily.
Pour salt over sliced cucumbers, onions and green peppers. Cover with ice and soak 3 hours. Mix together, then drain. Set aside. In a large pan, mix sugar, vinegar, turmeric and celery and mustard seeds together and bring just to a boil, but do not boil. Add to cucumber mixture, then pack into sterile jars and seal. Yields 8 pints.
Sift flour, baking powder, salt and soda together. Cream sugar, shortening, eggs and orange peel. Combine mashed bananas and milk. Add bananas and flour alternately to the shortening mixture. Fold in pecans. Pour mixture into greased loaf pan (either 1 regular loaf pan or 12 miniature loaf pans) and bake at 350° for 45 minutes.
Heat applesauce. Add jello and mix. Add Knox gelatine. Add drained pineapple. Makes 8 servings on Weight Watchers. Each serving equals 1 fruit and 10 calories.
Mix sugar and peanut butter together until crumbly. Put 2/3 of mixture in bottom of crust. Beat milk, pudding and 1 tablespoon peanut butter until blended. Pour in shell over sugar and peanut butter mixture. Top with Cool Whip and sprinkle remaining sugar and peanut butter crumbs.
In skillet, heat oil. Tenderize and dust chicken with flour. Lightly brown chicken on both sides. Remove chicken. Saute onion and mushrooms. Remove excess oil. Add all wine, butter, 1 teaspoon flour, garlic salt, onion powder, salt and pepper (amount varies upon taste). Add chicken and heat on slow simmer for 10 minutes.
Heat oven to 350°. Use sheet cake pan. Mix 1/2 cup of boiling water with chocolate until chocolate melts. Mix flour, salt and baking soda. Beat margarine and sugar until smooth; add one egg yolk at a time and beat. Stir in chocolate mixture with vanilla; add flour mixture, alternately with buttermilk, beating after addition until smooth. Beat egg whites until they form a stiff peak. Gently stir in egg whites into batter. Pour batter into pans and bake about 30 minutes or until done.
Melt cheese in top of double boiler over hot water. Add remaining ingredients and cook 30 or 40 minutes, stirring occasionally. Serve hot with taco chips. Freezes well.
Combine first 5 ingredients and set aside. Mix all other ingredients well and fill muffin tins 1/3 full. Top with cream cheese mixture and bake 25 to 35 minutes. Makes 20 to 24 cupcakes.
Preheat oven to 450°. On medium size, heatproof platter, arrange eggplant slices, then tomato and onion slices on top. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes. Cut Mozzarella slices and arrange over the top. Sprinkle with Parmesan cheese. Bake, uncovered, 10 minutes.
In a 5-quart saucepan, cook sugar and corn syrup together until mixture boils. Remove from heat and stir in peanut butter. Stir in crispy rice and press into a buttered 9 x 13-inch pan. Let harden. Melt morsels over hot (not boiling) water. Spread over mixture and chill. Cut in squares. Yield: 40 (1-inch) squares.
Layer pork chops in baking dish. Peel and dice up potatoes and layer over meat. Pour mushroom soup over the top. Cover and bake at 350° for 1 1/2 to 2 hours.
Mix all ingredients. Form into balls. Brown in hot oil; drain off most fat. Prepare 2 cups gravy using 3 cups water; pour over meatballs and simmer for 30 minutes. Makes about 50 meatballs.
Mix together; bring to a boil and simmer until vegetables are tender. Don't overcook.
Cook sugar, water and cornstarch on medium or high until thick and clear looking. Take off burner and add dry strawberry jello. Stir and let cool (after steam has gone). Add quart of sliced strawberries. Pour into cooled cooked pie shell. Set in refrigerator to jell for 30 minutes to an hour. Slice and add Cool Whip for topping.
Put rhubarb in unbaked pie shell. Pour custard over rhubarb. Add small cuts of butter on top. Bake in hot oven at 425° until custard sets, 30 to 40 minutes.
Mix together in large pot 2 sticks oleo, sugar, egg and milk. Let it come to boil for 1 or 2 minutes, stirring. Remove from heat and add immediately broken pecans, graham cracker crumbs and Angel Flake coconut. Mix all together and pour over layer of 12 whole graham crackers. Add a layer of crackers on top, press lightly. Cover with icing made of 3/4 stick oleo, powdered sugar and vanilla. Chill several hours, then cut into squares. (Add milk to moisten spread.)
Heat oil in skillet; add remaining ingredients and 1/4 cup of water. Cook, covered, over low heat. Stir occasionally. Cook to desired crispness, 15 minutes or, for more tender cabbage, 25 to 30 minutes. Makes 4 to 5 servings. Colorful side dish with pork.
Beat eggs. Add milk and combine with remaining ingredients. Put into casserole. Top with cracker crumbs. Bake 30 minutes at 350°.
Clean pork chops. Sprinkle both sides with garlic powder and lemon pepper. Place chops in gallon size storage bag. Pour in salad dressing and shake. Place in refrigerator at least 2 hours. (Shake about every 15 to 20 minutes.) Take out; place on medium grill. Keep turning until done.
Preheat oven to 350°. Grease and flour 10-inch tube pan or 9 x 13-inch loaf pan. Sift dry ingredients together.
Brown sausage and drain on paper towel. Put sausage in bottom of large baking dish prepared with Pam. Cover sausage with croutons. Blend milk, eggs, salt and pepper. Pour in dish. Top with cheese. Let set in refrigerator overnight, then bake for 30 to 45 minutes at 325°. Serves 6 to 8.
Melt margarine. Add sugar and flour. Mix well. Add eggs and beat. Then add milk and flavoring and mix well. Pour into a Pyrex pie plate and cook at 350° until brown, about 35 minutes. Let cool and cut into wedges.
Mix together the first 7 ingredients; shape into 1-inch balls. Cook meatballs in shortening until brown. Remove from skillet and drain well. Heat chili sauce and jelly in skillet. Stir constantly until jelly is melted. Add meatballs; stir until coated. Simmer, uncovered, for 30 minutes. Serve hot.
Grind zucchini squash and do not peel. Take large seeds out. Add onions and salt. Let stand overnight. Next morning, drain and rinse with cold water. Grind green and red pepper. Add all ingredients. Cook slowly for 30 minutes. Fill jars and seal. Yield: 8 pints.
Sift dry ingredients; set aside. Blend eggs, oil and sugars. Add dry ingredients; mix lightly until well blended. Add zucchini, bananas, nuts and vanilla; mix well. Spread into 2 greased loaf pans (9 x 5 x 3-inch) and bake for 1 hour and 15 minutes, or 3 greased loaf pans (7 7/8 x 3 7/8 x 2 1/2-inch) for 1 hour. Bake at 350° (or 325° if glass pans).
Melt butter over low heat, add flour gradually and stir in sugar. Beat well. Add eggs one at a time and beat until fluffy. Add vanilla and buttermilk, stir well. Pour into 8 inch or 9 inch pie shell. Bake at 325 degrees for 50 minutes (or until done).
Fry bacon and onion until bacon is cooked. Drain some of the grease but keep some for flavor. Add brown sugar and stir until dissolved. Add ketchup, mustard, molasses and Worcestershire sauce. Mix in beans. Bake at 350° in 9 x 13-inch pan or a casserole dish for 1 1/2 hours. Stir every 1/2 hour.
Whisk together all ingredients. Pour over fish steaks (use swordfish, halibut or shark) in a shallow dish and marinate for 1 to 6 hours, covered, in the refrigerator. Broil or grill the fish steaks, brushing often with the marinade.
Blend butter and chiles. Spread on rounds of French bread. Blend cheese and Miracle Whip. Spread on top. Bake or broil until melted.
Mix together well. Pour into freezer can of electric or hand crank ice cream freezer. Freeze as usual.
Cream peanut butter and shortening together. Add sugar and beat until light and fluffy. Add beaten egg and then flour and baking soda. Mix well. Make a big ball of the dough with the hands. Then pinch off small pieces and roll in hands to make about a 1-inch ball. Then put on a cookie sheet and bake at 350° for 8 minutes.
Grease and flour 2 (9-inch) round baking pans or tube pan. In large bowl, with mixer on low speed, beat first 9 ingredients for 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans. Bake at 350° for 45 minutes (for the 9-inch pans), about 12 minutes longer for the tube pan or until tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove. Cool. If desired, fill and frost with 2 cups whipped cream.
Break up tacos in bottom of 9 x 13-inch pan, reserving half. Brown beef slowly in pan, then add tomato sauce and taco seasoning. Cook slowly for 10 minutes, stirring. Add half of meat mixture to pan with tacos; add refried beans, then remainder of meat mixture, topping with grated cheese and rest of tacos. Cook at 350° for 30 minutes. Let stand 5 minutes and serve with sour cream.
Saute onion in butter in a large saucepan until tender; stir in remaining ingredients.
Mix beans and corn together (drained) and put in casserole dish. Saute onion in oleo and mix with sour cream; spread on top of beans and corn. Crush crackers and mix with 1/4 stick melted oleo and put this on top of casserole. Bake at 350° for 20 to 30 minutes.
Preheat oven to 425°. Bake chicken with soup and broccoli pieces for 45 minutes. Spread cheese over top and bake until melted. Serve with rice, pasta or potatoes.
Combine corn meal, flour and baking powder. Add shortening, egg and enough milk to make a soft dough. Stir well. Spoon into oiled muffin tin. Bake at 325° for approximately 30 minutes. Makes 1 dozen.
Blend cream cheese and sugar until smooth. Blend together other ingredients, then fold in cream cheese mixture. Place in freezer for at least 12 hours.
In the medium mixing bowl, put the cereal, coconut and nut topping. Stir with the wooden spoon to mix.
If necessary, remove cartilage from crabmeat. In medium bowl, combine mayonnaise, parsley, chives, Worcestershire and lemon juice. Mix well. Add crabmeat and cucumber; toss. Refrigerate covered until well chilled, about 1 hour. To serve, arrange lettuce cups on 4 serving plates. Fill with salad; garnish with egg. Makes 4 servings; 232 calories each.
Use very warm water for yeast. Sprinkle yeast into water; let stand a few minutes, then stir until dissolved. Pour hot milk over salt, sugar and shortening to cool to lukewarm. Add yeast and 2 cups of flour; beat well and let rise about 1/2 hour. Add egg yolks, then remaining flour mixed with cinnamon. Add raisins. Knead. Put in a large, greased bowl. Brush top of dough with melted butter. Cover and let rise about 1 1/2 hours. Shape into small, round buns and place close together in greased pan. Let rise until doubled in bulk. With a very sharp knife, cut a cross just through the top surface of each bun. Bake in preheated oven at 400° for 15 minutes. Brush with melted butter and continue to bake for 5 minutes more. Cool on a rack. If desired, brush each bun with a simple frosting made of confectioners sugar, moistened with water.