HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Grease baking sheets with Crisco. Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2-inches apart on baking sheet. Bake one baking sheet at a time at 375° for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely. Makes about 2 1/2 dozen.
Make white sauce of butter, flour and milk. Add cheese and stir over low heat until cheese is melted. Add seasonings. Serve hot over buttered toast or crackers.
Saute onions and celery in oleo until tender. Add cream of mushroom soup and cheese that has been grated. Cook until cheese melts. Add rice and chopped broccoli. Mix well and pour into casserole dish. Bake at 350° about 30 minutes.
Cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.
Cream the margarine and sugar. Add eggs, one at a time. Add flour alternately with milk. Roll nuts, dates and candy in flour. Add coconut. Add to batter and cook in tube pan at 250° for 2 1/2 hours.
Heat water and sugar until sugar is dissolved. Mix with other ingredients and freeze in cubes or rings until needed. Before using, let thaw to form slush. Place in punch bowl and add 2 or 3 large bottles of ginger ale.
Heat oven to 375°. Grease 12 x 8-inch (2-quart) baking dish.
Grease a 10-inch tube pan and dust well with flour. Shake out excess. Preheat oven to 325°. Cream butter in large bowl for 2 minutes with an electric mixer. Gradually add sugar, beat until fluffy. Add eggs, one at a time, beating after each until yellow disappears.
Mix all ingredients together. Heat iron skillet with 2 tablespoons oil in it. Pour batter into skillet and bake at 400° for 35 minutes or until knife inserted in middle comes out clean. Can be baked in muffin tins or cake pan.
Mix together flour, eggs, ice water and salt like pie dough. Knead with hands and chill 1 hour. Make a spreading mixture by combining the crisco, oleo and cornstarch. Cut dough into 4 parts. Roll out, 1 part at a time, and spread with some of the spreading mixture. Fold dough like an envelope and refrigerate 1 hour. Repeat this procedure 3 times with each dough. Then roll dough very thin and cut in 1x6 inch strips and roll on a clothespin that is covered with foil. Bake at 400° for 15-20 minutes. Remove from oven and slip shells off the pins. Allow to cool and fill with cream filling (recipe to follow).
Mix all ingredients; drop onto cookie sheets and bake in a 350° oven for approximately 20 minutes. The finished cookies will be semi-soft. Makes 28 cookies.
Heat to boiling. Simmer, uncovered, 15 minutes. Remove spices. Put orange slices if desired.
Cut green pepper into 1/2-inch pieces; set aside. Thinly slice carrot; set aside. Mince garlic; set aside. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup. Stir liquid into 2 tablespoons cornstarch. Stir in honey, red wine vinegar and soy sauce; set aside. For batter, in a mixing bowl, combine egg and water. Add cornstarch, flour and salt; beat until smooth. Dip chicken cubes in batter and deep fry in hot oil until golden. Drain and keep chicken warm. Preheat a wok or large skillet. Add 2 tablespoons oil and stir-fry garlic 30 seconds. Add green pepper and carrot; stir-fry 3 to 4 minutes. Stir pineapple juice mixture into vegetables. Cook until thick and bubbly. Add chicken and pineapple chunks; heat thoroughly. Makes 4 to 6 servings.
Combine flour, sugar and salt in double boiler. Beat egg yolks until light and add with water to dry ingredients. Cook about 10 minutes or until thick, stirring constantly. Add lemon rind and juice. Cool slightly before pouring into baked pie shell. Top with meringue. Delicious!
Melt 1/2 of the butter in bottom of a 13 x 9-inch casserole dish. Top with 1/2 of the crackers, crushed. Put chicken in next. Sprinkle chestnuts over chicken. Mix soups and sour cream together. Pour over.
Dissolve yeast in 3/4 cup very warm water and 1/4 cup sugar; set aside. Add 2 2/3 cups warm water in large bowl, 1 tablespoon salt, 3 tablespoons shortening and 1/4 cup sugar. Add flour, 3 cups at a time until 9 to 10 cups are used. Let rise in warm place until double in size. Pinch off pieces the size of small balls. Makes 36 rolls or 2 loaves. Bake at 350° for 20 minutes.
In a saucepan, combine soup, milk, butter and chives, cooking and stirring until butter melts. In a large mixing bowl, combine this mixture and bread mix. Turn out on lightly floured surface; knead until smooth (5 to 10 minutes), adding additional flour, if necessary. Invert bowl over dough; let rest for 25 minutes. Shape dough into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Bake at 225° for 20 minutes. Increase oven temperature to 425° and bake for 30 to 35 minutes more. Cover pan with foil for the last 10 minutes of baking, if bread browns too quickly.
Preheat oven to 350°. Melt butter and mix in next 4 ingredients. Place one ham slice and one cheese slice in each roll. Pour butter mixture over rolls. Cover with foil and bake at 350° for 15 minutes
Cook rice in milk in top of a double boiler until just about done. Let it cool. Grind meat and onion. Mix all ingredients and place in a buttered casserole. Bake until firm, about 1 hour. Serve hot with melted butter and lingonberries.
Combine crumbs and 1/4 cup butter and press into a 9 x 13-inch buttered pan. In a medium bowl, combine eggs, one cup butter and powdered sugar. Beat 10 to 15 minutes until smooth. Spread over graham cracker crust. Layer in order bananas, crushed pineapple, Cool Whip and nuts. Refrigerate 3 to 5 hours.
Bring milk to boiling point (but don't boil). Add margarine and bread. Let stand until cool. Mash bread with potato masher until custard-like. Grease 1 1/2-quart deep baking dish with margarine.
Place confectioners sugar and milk in a 2-quart saucepan. Bring to boil over low heat, stirring occasionally. Don't be surprised if this stage takes 30 minutes (or longer). Once boiling, stir continuously for 5 minutes. Remove from heat. Stir in peanut butter and Marshmallow Creme. Spread into greased 8 x 8-inch pan. Refrigerate to cool. Cut into squares to serve.
Combine mushrooms, artichokes and shrimp. Combine all other ingredients and pour over shrimp mixture. Marinate overnight or longer in refrigerator.
In bottom of 9 x 13-inch pan, melt butter, brown sugar and rhubarb. In bowl, cream Crisco, 1 cup sugar and egg. Sift in flour, baking powder and salt. Add milk and vanilla. Mix well together and pour over rhubarb mixture in pan. Bake in 350° oven for 40 to 45 minutes. Cool thoroughly, then invert on serving dish.
In a large bowl, stir together the first 4 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours. Makes 4 cups.
Break bread into small pieces. Place in medium size bowl and cover with half and half. Cover and let stand 1 hour.
Mix sour cream, soup and chilies and set aside. Butter a casserole dish and line with tortillas which have been torn into pieces. Put a layer of chicken, then sour cream mixture. Repeat layers until gone. Top with cheese and bake in a 350° oven, uncovered, for 1 hour or until well heated.
Place drained pineapple in baking dish (8-inch square). Combine sugar, flour and cheese. Add pineapple juice. Spread mixture over pineapple. Melt butter or margarine in frying pan. Add as many Ritz crackers as it takes to absorb melted butter. Sprinkle this evenly over casserole. Bake in 350° oven for 20 to 30 minutes.
Cream butter and sugar, adding milk in small amounts. Mix well. Add salt, vanilla and almond extract. Make balls the size of large marble. Flatten out. Place cherry in and wrap around it. Melt chocolate chips and paraffin over boiling water. Dip balls and drain on wax paper.
Defrost loaves in microwave according to label directions. Stretch one loaf out in a large casserole pan or cookie sheet. Layer with remaining ingredients. Now place stretched 2nd loaf over top. Seal edges. Brush with butter. Cok for 30 to 45 minutes in 350° oven.
Beat egg whites until stiff and add other ingredients. Bake at 325° for 20 to 30 minutes.
Peel eggplant; slice it in 1-inch slices. Salt it both sides and let it sit 20 minutes. Chop onion and saute in oil and spices until half cooked. Rinse eggplant well and cut into squares. Add eggplant to onion; saute on low heat 10 minutes. Add can of tomatoes; saute 10 more minutes. Put this mixture into casserole dish; add cheese and microwave or bake until cheese is melted.
Beat all together in an electric mixer for about 20 minutes at medium speed. Bake in greased and floured Bundt cake pan at 350° for about 45 minutes. Test with a toothpick for doneness. It will come out clean if cake is done. Cool for 5 minutes in pan. Turn out onto a cake plate and drizzle with icing.
Mix together thoroughly shortening and sugar. Stir in flour. Press mixture into ungreased 9 x 13-inch pan, using hand to flatten and cover bottom of pan. Bake at 350° for 10 minutes. Then spread with Almond-Coconut Topping.
Combine flour, cornbread, sugar, salt and baking powder in a bowl. Cut in shortening with fingers until mixture is crumbly. Add milk and egg; beat with hand electric mixer for 1 minute.
Peel and cube potatoes (large chunks). Shake cubes of potatoes in a bag with Parmesan cheese, flour, salt and pepper. Melt 1/2 stick margarine in a 9 x 13-inch pan. Add mixture. Bake for 1 hour at 350°, uncovered. Turn once after half an hour.
Boil ingredients, except fruit, until syrupy. Then add washed and peeled fruit and cook until soft. Can or freeze.
Prepare brownies as usual, then add Bake Top and bake following directions on package. Glaze and serve.
Cook sugar and water 5 minutes. Cool. Add fruit juices and peel. Pour over mint leaves. Cover and let stand 1 hour. Strain into jar and keep in refrigerator. Use 1/3 cup syrup for each glass. Fill with crushed ice and water. Serves 10 to 12.
Combine cider and juices in a kettle. Tie cloves and allspice in a cheesecloth bag. Add to cider with nutmeg and cinnamon sticks. Add brown sugar gradually to suit taste. Red food coloring may be added, if desired. Cover and simmer 20 minutes. Remove spice bag. Serve hot in mugs. Serves 24.
Boil pork and chicken together. When done, cool and debone, pulling off excess fat. Work meat up together real good. Cook potatoes and onions where meat was cooked. After they are cooked, add other ingredients, except corn. Add corn not long before done. Best cooked several hours on low.
Mix butter and flour together. Beat egg yolks slightly and add sour cream, vanilla and lemon. Beat this into butter and flour mixture. Turn completed mixture onto a floured board and shape into balls the size of marbles. Chill overnight.
Dip tortillas in hot oil for an instant, then in soup. Layer 3 tortillas with hamburger, cheese, onion and chilies. Repeat. When all is used, pour remaining soup over and bake, covered, for 1 hour at 350° the tortillas with cheese on top.
Cook raisins in enough water to plump. Set aside. Mix all other ingredients. Then add soda dissolved in raisin water. Mix raisins and oats. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Important to dissolve soda in raisin water first.
Mix well! To serve, mix 2 teaspoons to 1 cup boiling water. Yields 40 cups.
Sprinkle yeast into very warm water in a bowl. Stir to dissolve. Thoroughly cream margarine with sugar in a large electric mixer bowl. Add yeast mixture, eggs, flour, salt and milk. Beat at medium speed until blended (45 seconds). Spread in well-greased 9-inch square pan.
Place washed chicken thighs in a bowl; pour in white wine and garlic. Marinate 1 1/2 hours. Blend apricots, tarragon and dill in blender. Place chicken in Pam-coated pan. Brush on sauce. Bake in a 375° oven for 45 minutes.
Combine raisins and water; bring to boil. Set aside to cool. Blend shortening, sugar and eggs. Add vanilla. Stir in dry ingredients. Add nuts and raisins last. Spread thin on greased and floured jellyroll pans. Bake at 350° about 15 to 20 minutes. Ice while hot with icing of 10x sugar and water.
Cream shortening and sugar. Add eggs and vanilla, milk and dry ingredients. Roll out on a floured surface and cut with cookie cutter. Place 1 teaspoonful of filling on each cookie and place another cookie on top that has a hole in it. Press edges together. Bake at 375° for 10 minutes.
Combine sesame oil and canola oil in a saucepan. Add the garlic and ginger and saute until soft. Do not allow to become crisp and brown. Add vinegar, soy sauce, hot oil and sugar; boil for a few seconds. Remove from heat. Cook pasta, then rinse thoroughly with cold water. Drain. Mix noodles with sauce and toss. Toss noodles occasionally so they all get a chance to marinate in sauce. Cover and refrigerate overnight. Before serving, bring to room temperature. Sprinkle with cilantro.
Preheat oven to 350°.	Beat eggs in large mixing bowl. Add sugar, water and oil. Sift together dry ingredients. Add slowly to	egg mixture, mixing well. Add carrots, pecans and pineapple. Mix until	well combined. Spray 9 x 13-inch pan with vegetable spray. Flour lightly. Bake approximately 40 minutes. Cool. Frost with Sugar-Free Cream Cheese Icing.
Preheat oven to 350°. Mix softened butter and sugars until creamy. Add eggs; mix. Sift flour, pudding and soda and add to butter and sugar mixture. Beat until smooth. Add almond extract, oats and Heath bar crunches. Drop by rounded teaspoonfuls on nonstick cookie sheet. Remove before just quite done. Let set on cookie sheet to cool slightly. Makes a bunch of yummy cookies!
Mix all ingredients thoroughly and drop by teaspoon on greased cookie sheet. Bake in moderate oven at 375° for 8 to 10 minutes.
Combine tomato wedges, cucumber slices and onion rings in a large bowl; set aside.
Drain pineapple; place in a 2-quart casserole. Mix cheese, sugar and flour; sprinkle over pineapple. Top with about 2 cups of cheese flavored crackers. Drizzle with oleo. Bake for 20 minutes at 350°.
Cut onions 1/4-inch thick. Dip into mixture and drop into hot oil.
Cook ground beef and onion together until lightly browned. Drain off fat. Add remaining ingredients and bring to a boil. Cover and simmer.
Cook pork. Add onions and celery and brown. Add flour. Cover with water and simmer with La Choy brown gravy sauce. When celery is almost tender, add last four ingredients. Heat only until warm. Serve with rice and/or chop suey noodles. Use soy sauce as desired.
Combine dry ingredients. Add egg, oil, honey and milk to dry ingredients; mix until combined. If you want plain muffins, spoon a little into greased muffin tin at this point.
Preparation:Preheat oil in large electric skillet at 350 degrees. Rinse chicken pieces and place in a bowl to begin batter process. Place flour, bread crumbs and lightly mixed eggs into separate shallow bowls. Add garlic, salt, and pepper to flour bowl.
Preheat oven to 450°. Grease 2 baking sheets. In large sauce pan combine water and shortening, bringing to a boil. Add all of the flour and stir vigorously. Cook and stir until mix forms a ball. Remove form heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in all the rest of the ingredients. Drop dough by rounded teaspoon, 2 inches apart on baking sheets. Bake 15 to 17 minutes or until golden brown. Makes about 48.
Put ingredients in a greased 9 x 13-inch pan in order given. Do not stir. Bake at 325° for 45 minutes to 1 hour.
Layer cucumbers, onion and garlic in a large bowl. Salt each layer generously. Mix very gently with fork. Let stand about 1 hour, then gently by hand, squeeze out liquid (there will be quite a lot). Discard liquid. Mix in Miracle Whip to taste, about 1/2 to 1 cup or more. Chill and serve.
Mix sugar and oil. Add eggs, one at a time. Combine flour, salt and soda. Add to sugar, eggs and oil. Add vanilla, apples, nuts and coconut. Mix and pour in greased tube pan. Bake in 350° oven 1 hour and 30 minutes, or until done. Due to heavy batter, is easier mixed by hand than with mixer.
In 3-quart saucepan over medium heat, melt 1/2 cup butterscotch pieces and 1/4 cup butter, stirring constantly. Remove from heat; cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and egg to butterscotch mixture in saucepan. Mix well. Fold marshmallows, chocolate pieces and chopped nuts into butterscotch batter just until combined, about 5 strokes. Spread in greased pan.
Preheat oven to 375°. Coat the cups in a miniature muffin pan lightly with Pam; set aside. In a medium bowl, combine spinach, Ricotta cheese, Parmesan cheese, mushrooms, onion, oregano, nutmeg, salt and pepper with a wooden spoon. Beat in eggs. Spoon 2 tablespoons of mixture into each of the 18 to 24 muffin cups. Bake for 20 to 25 minutes until firm, but still moist. Check often. Unmold the frittatas and arrange 3 on a plate. This is also a wonderful side item. Serves 6.
Put the first three ingredients in large covered bowl such as Tupperware. Refrigerate for 3 hours or more. Drain. Heat the sugar and vinegar until dissolved well. Pour over drained pickles. Put in 1 pt. containers and freeze. Makes 6 pints. Will keep well in freezer for up to 3 years.
Beat together eggs, 3/4 cup cheese, water, bacon, onion, salt, nutmeg and pepper. Melt butter in an iron 10-inch skillet over medium heat. Pour egg mixture in and cook, without stirring, over low to medium heat until set, 7 to 9 minutes. Sprinkle with remaining cheese. Broil about 5 to 6 inches from heat for 2 to 3 minutes. Cut into wedges to serve. Serves 6.
Brown meat and drain off grease. Mix 1 package of taco mix with meat. Add 2 cans mild chili beans to mixture. Simmer 10 to 15 minutes on low heat. Layer in casserole dish: ground beef mixture, sour cream and sliced cheese. Repeat layers. Bake at 300° until hot through and through. Serve with chips or crackers. A crowd pleaser. This makes a large casserole dish full.
Drain green beans and corn. Mix beans, corn, sour cream, onion and shredded cheese together in casserole dish. Sprinkle cracker crumbs over top of casserole and then pour melted butter over cracker crumbs. Bake at 350° for 30 minutes or until golden brown. Yields 6 servings.
Mix together first 3 ingredients. Pour into 9 x 13-inch pan. Bake 10 minutes at 350°. Cut rhubarb into small pieces and scatter over crust. Mix egg yolks, sugar, half and half, flour, salt and vanilla and pour over rhubarb. Bake 50 minutes at 350°.
Bring vinegar, sugar, water, oil and salt to a boil. Cool and pour over drained and chopped vegetables. Chill overnight in covered bowl. Stir several times before serving.
Combine all ingredients in a saucepan. Cover and simmer for 30 minutes.
Combine soup, milk, thyme and pepper in a 3-quart oblong baking dish. Stir in vegetables and turkey or chicken. Bake at 400° for 15 minutes, or until mixture bubbles.
Beat eggs and mix well. Add milk and other ingredients into mixture, one at a time. Pour into greased pie pan. Bake at 350° for 30 minutes.
Cook fettucine noodles according to package directions. Have all ingredients ready and close at hand. Place butter in saut pan and get hot. Add pasta and toss to warm and coat with butter. Add Parmesan cheese, ham, capers, parsley, salt and pepper, stirring constantly. Add heavy cream; reduce heat to low. Stir to combine and let cream reduce to make a nice sauce. Serve immediately. You can add chicken or shrimp to this recipe. The shrimp scampi recipe is a good one to add. Mushrooms are also good in this recipe.
Spray a 9 x 13-inch dish with Pam. Arrange potatoes in dish. Pour sauce over potatoes. Bake 40 or 50 minutes in a 350° oven. Cool and serve.
Gradually add Marshmallow Creme and 1/2 the sugar together. Beat in some skim milk and the vanilla. Gradually blend in remaining sugar. Add enough skim milk to make a good spreading consistency. This is a fat-free frosting.
Combine dry ingredients. In separate bowl, combine beaten eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins. Spray muffin pan with Pam. Divide dough into 12 muffins as evenly as possible. Bake at 350° for 15 minutes. Makes 12 muffins (2 servings).
Follow the instructions for making gelatin, but substitute clam juice for water. Use less juice than indicated to make a thicker gelatin. Add a dash of Tabasco to the mix. Pour the gelatin into a shallow rectangular cake pan. When it has set, cut into 1 inch cubes. Arrange lettuce on small salad plates; put about six clam cubes on each plate. Decorate with dried seeweed shavings. Serves 6 people.
Beat egg yolks. Mix in flour, salt and and sugar with melted butter and milk to make a smooth batter the consistency of thin cream. Whisk the egg whites until at the soft peak stage then lightly and quickly fold them into the batter. Heat a griddle and grease surface lightly, then drop in a large tablespoon at a time, rolling the pan so that the bottom is lightly coated with batter. When golden brown underneath, turn to cook other side. As crumpets are cooked, roll them in a clean tea towel. When cool, spread with butter, honey or jam, roll and serve. Makes about 16.
Sift together until well blended; store in a tightly closed container and store on shelf.
Coat a medium size, nonstick skillet with vegetable cooking spray. Place over medium heat until hot. Add ham; saute 3 minutes. Combine ham, flour and next 3 ingredients in a bowl. Add milk, stirring until moistened. Drop by tablespoons onto baking sheet coated with spray. Bake at 400° for 22 minutes. Yields 1 dozen biscuits.
Grease and flour large tube cake pan. Heat oven to 325°. Cream butter, Crisco and sugar. Add eggs one at a time. Sift together flour, baking powder, cocoa and salt. Add to creamed mixture with milk and vanilla. Mix well. Pour into greased and floured tube pan. Bake at 325° for approximately 1 hour and 15 minutes or until you can insert a toothpick and it comes out clean. If desired, place semi-sweet chocolate morsels on top as soon as it comes out of the oven.
Layer in container suitable for oven, 1/2 of hamburger, onion, potatoes, carrots (celery if desired), rest of hamburger and rice. Cover with tomato sauce. Season, if desired. Bake at 325° for 3 hours.
Cut fish into serving-size pieces if fish fillets are large. Combine corn meal mixture. Heat oil in skillet until hot. Fry fish in hot oil over medium-high heat, turning fish carefully until brown on both sides, about 10 minutes.
Cream shortening and brown sugar. Add eggs and milk. Add sifted dry ingredients. Add fruit and nuts. Drop from spoon onto cookie sheet. Bake at 375° for 10 to 12 minutes.
Soak the first 3 ingredients together for 1 hour. Combine all ingredients. Butter a casserole dish. Bake slowly for about 1 hour at 375°, until knife is clean.
Blend sugar, shortening, eggs, bananas and sour cream. Sift soda, flour and salt together. Add nuts. Stir in banana mixture. Pour into greased loaf pan. Bake at 350° for 1 hour. Yields 1 loaf.
In a large bowl, combine cabbage, carrot and green pepper. In a saucepan, combine sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture and toss. Cover and refrigerate for 4 hours or overnight.
Lightly beat the eggs, melt the margarine and mix all ingredients well. Pour into 2 pie shells. Bake at 350° for 40 to 45 minutes.
Dissolve yeast in warm water; add oil, salt and flour. Knead until smooth; let rise. Makes two. Cut dough in half; roll out each half to fit jelly roll pan. Cover 1/2 of one with pizza sauce. Put on a layer of ham, each piece covering half of other piece. Do same with sliced yellow cheese on top of ham. Add mushrooms and pepperoni and cover with shredded Swiss or Mozzarella cheese. Bring over uncovered half of dough over ingredients and seal. Do same with other half of dough. Bake at 350° until done.
Saute celery, onion and bell pepper in 1/2 stick margarine. Crumble 24 crackers plus 2 eggs into 1 pound crab meat. Add 1 large can evaporated milk, Worcestershire sauce and red hot. Put all in casserole dish with the vegetables mixed in and top with 24 crumbled crackers in 1/2 stick margarine. Bake for 25 minutes at 325°.