HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugars and shortening. Cream well. Add eggs, well beaten, vanilla, the flour sifted with the salt and soda, then the peanut butter. Mix well and knead. Roll into balls about 1/4-inch across. Place 1 inch apart on greased pan. Press with fork lengthwise and then crosswise. Bake at 400° for 5 to 10 minutes. Makes about 15 dozen cookies, 1 1/2 inches in diameter.
Dissolve yeast in warm water. Combine buttermilk and soda. Blend flour and shortening with pastry blender. Add sugar to flour mixture. Mix yeast, water, buttermilk and soda; add to flour mixture. Mix well. Place in airtight container in refrigerator. Keeps for several days.
Brown sausage; drain. Set aside. Preheat oven to 350°. Grease 3-quart baking dish.
Brown and drain hamburger. Combine hamburger with rest of ingredients and bake at 300° for 2 hours. Can be made ahead and frozen. Yields approximately 90 sandwiches.
Add 1 cup of broth to water, cook spaghetti, drain. Mix chicken, soups and	onion, add to spaghetti. Add some cubes of velveeta, add more broth if needed. Put mixture in a baking dish, top with velveeta.	Bake at 375 degrees for 30 minutes.
Pour 2 cups boiling water over the tea. Steep for 5 minutes and then strain. Dissolve sugar in warm tea. Add fruit juices and 2 quarts of boiling water. Garnish with fruit slices. Serve while hot.
In 2 quart casserole, combine apples, cranberries and sugar; top with mixture of remaining ingredients. Bake at 325° for 1 hour or until bubbly and lightly browned. Serve hot. Good with chicken or turkey. Serves 8.
Cube the meat. Wash the peppers; remove the seeds and core. Then dice. Heat Mazola in a medium frying pan; add the Karo and brown the meat and peppers in it, cooking about 7 minutes. Stir in cornstarch and seasonings; gradually add the stock. Boil 3 minutes and serve over rice.
Grease a tube or Bundt pan and pour in mixed ingredients, except sugar. Sprinkle top with sugar. Bake at 350° for 1 hour. Cool 10 minutes before turning pan over.
Beat shortening, eggs, vanilla and sugar until smooth. Add dry ingredients. Drop by teaspoonful onto greased cookie sheet. Bake in preheated oven at 350° for 12 to 15 minutes. Makes 3 1/2 dozen.
Bake in 350° oven for 50 minutes. When done, pour juice of 1 lemon and 1/3 cup sugar mixed together over hot bread. Leave in pan.
Cut each potato in 1/2 lengthwise. Scoop out centers, leaving 1/2 inch shell. Mash potatoes. Add 2 tablespoons margarine, cinnamon, salt and nutmeg. Mix until smooth. Gradually add pineapple; beat until fluffy. Stir in 2 cups marshmallows and nuts. Spoon into shells. Toss together remaining margarine, marshmallows and nuts. Sprinkle on top of potatoes. Bake at 350° for 20 minutes. Makes 12 servings.
Cream butter and sugar. Add well beaten eggs, nuts and pineapple. Crush the graham crackers and in a dish place a thick layer of crackers. Then place the mixture and top with remainder of crackers. Let set for 12 hours in refrigerator and serve with whipped cream.
Pour off juice from pickles. Slice or cut into chunks and return to jar. Heat until hot the sugar, vinegar, mustard seed and celery seed. Pour over pickles. Shake. Let stand for 24 hours.
Snap off any tough outer leaves from the cabbage and slice off stem. Cut cabbage in half through its core, then slice each half into quarters, making 8 wedges. Arrange wedges in two concentric circles in a 9-inch glass pie plate. (Dish will be mostly full.) Sprinkle with onion, carrot and dill. Pour on stock. Cover plate with vented plastic wrap. Microwave on High 6 minutes. Rotate dish a half turn and microwave another 6 minutes or until cabbage is tender. Let stand, covered, about 5 minutes to finish cooking. Drain. Makes 4 servings.
Cream sugar and shortening together. Add eggs, flour and baking soda. Stir in remaining ingredients. Grease and flour pan. Bake at 350° until toothpick comes out dry.
Brown meat and vegetables. Drain well to remove all fat. Add water, soups and soy sauce to rice. Add browned, drained meat and vegetables. Pour into a 9 x 13-inch baking dish and bake at least 1 hour at 325°. Cover the top with noodles and bake an additional 10 minutes. Serves 12.
Sprinkle canning salt on cucumbers, onions and peppers and let stand 1 hour, then drain (very little liquid). Stir sugar, vinegar, celery seed and mustard seed until dissolved.
Boil first 3 ingredients for 2 minutes. Add 20 Ritz crackers, boil 1 1/2 minutes more. Remove from heat-add chunk of butter and cinnamon. Cool. Put in a regular 8-inch pie crust. Bake 20 minutes at 425°.
Cream butter and 10x sugar. Crumble in flour and salt. Line 8 x 8-inch pan and bake at 350° for 15 to 20 minutes. Mix together eggs, sugar, flour and lemon juice. Pour over hot crust and	bake 20 to 25 minutes. Cut in squares and sprinkle with 10x sugar.
Do not use metal spoon. Put starter in refrigerator 3 to 5 days and take out and feed with 3/4 cup sugar, 3 tablespoons instant mashed potatoes and 1 cup warm water. Let starter stay out of refrigerator 1 day (8 to 12 hours). It will be real bubbly. Take 1 cup out for bread and refrigerate remaining starter. Feed again in 3 to 5 days. If not making bread, throw away 1 cup or feed 3 times as directed before using. Always keep 1 cup of starter in refrigerator. Do not cover tightly.
Preheat oven to 350°. Cream first 3 ingredients together; add flour. Mix well. Stir in the pecans and potato chips. Drop by teaspoon on nonstick cookie sheet. Bake for 10 to 15 minutes or golden brown. Sprinkle with powdered sugar. Cool on wire rack. Makes about 7 dozen.
Chop first 4 ingredients in food processor or grinder. Add chopped nuts. Chill several hours to blend flavors.
Melt margarine and pour into pan. Add milk and pour into pan. Pour drained fruit over mixture. Combine 1/2 cup sugar and 1 cup water; pour over fruit. Bake 45 minutes at 375°.
Brown beef in large skillet. Add remaining ingredients; simmer 10 minutes. Pour into 1 1/2-quart casserole. Spread topping over casserole, leaving the center open. Bake at 425° for 20 minutes.
Peel and cube veggies and bring to boil in water. Cook until tender. (Do not drain.) Make mix with butter and flour. Add milk and cook until thickened. Add cheese and stir until melted. Combine with veggies, water and creamed corn. Serve hot.
Combine potatoes, onions, eggs, salt, pepper and enough flour to bind. Drop by rounded tablespoons in hot butter. Fry 5 minutes on each side over medium heat until brown. Yield: 6 to 8 servings.
Saute onion, garlic and bell pepper in bacon fat. Add beaten egg with milk and corn meal. Season to taste. Stir mixture until thickened over medium heat. Pour in buttered casserole dish. Bake 1 hour at 350°. Top with buttered bread crumbs.
Brown beef in a skillet over medium heat. Drain. Add bell pepper and onion and cook until vegetables are crisp-tender. Stir in tomato sauce and remaining ingredients. Reduce heat. Cover and simmer 45 minutes.
Sort and rinse beans, place in a large pot and cover with cold water. Bring to a boil over high heat; reduce heat and simmer gently for 2 minutes. Remove pot from heat and let stand, covered, for 1 hour. Drain and rinse beans; return to pot and add 2 quarts water, ham, onion and garlic. Cover, bring to boil and simmer 1 1/2 hours, or until beans are tender. Add remaining ingredients and simmer 30 minutes longer, stirring occasionally. Season to taste with salt and pepper.
Brown turkey. Drain off fat. Spray 12-inch pizza pan with Pam. Combine flour, oregano, pepper, egg whites and milk. Mix until smooth. Pour batter into pan to cover bottom. Arrange topping of meat, mushrooms, onions and green pepper. Drizzle on pizza sauce. Sprinkle with cheese. Bake in a 425° oven for 10 to 15 minutes or until crust is brown.
Sift together flour, soda and salt; add sugar. Cream shortening or oleo and peanut butter. Add egg, milk and vanilla. Add dry ingredients to creamed mixture gradually. Mix well; shape into balls and roll in sugar. Place in miniature muffin tin that's been sprayed with Pam. Bake at 375° for 8 minutes. Remove and place peanut butter cups on top, pushing down so sides crack and come up around Reese's. Return to oven and bake 2 or 3 minutes longer. Makes 4 dozen.
Cream sugar and cream cheese. Add pumpkin and spices. Serve with gingersnaps, vanilla wafers or graham crackers.
In large bowl, sift together flour, sugar, baking powder, salt and nutmeg. Combine eggnog, egg and butter. Add to dry ingredients and stir until blended. Stir in nuts and fruit. Turn into greased 9 x 5 x 2 3/4-inch loaf pan. Bake at 350° for 60 to 70 minutes. Turn out of pan onto wire rack to cool. Makes 1 loaf.
Saute onion and garlic. Add hamburger. Brown hamburger. Add water; bring to a boil. Add rice. Cover. Cook approximately 20 minutes. Add remaining ingredients; cook 15 to 20 minutes more.
In a large skillet, cook onion and potato in water about 7 minutes or until tender. Drain off liquid. Stir in soup, milk, Parmesan cheese, lemon juice, dill weed and pepper. Cook and stir until bubbly. Stir in frozen vegetables and tuna. Put into a 2-quart casserole. Make a pie crust the size of the baking dish, 1/8-inch thick. Put over top. Make a slit in crust. Brush with beaten egg. Flute crust. Bake in a 400° oven for 40 to 45 minutes.
Mix well. Serve by putting 2 heaping teaspoons in a cup of hot water. Stir until dissolved.
In a large bowl combine the cauliflower, broccoli, peppers, onion, and cheddar cheese. Add Salad dressing and toss to coat. Cover and refrigerate for at least four hours. Serve with slotted spoon. Yields 20 servings.
Mix together well and store in container with tight fitting lid. To serve, stir 1/3 cup mixture in a mug of boiling water. Wonderful for warming up after playing outside on a cold winter's day!
Preheat oven to 325°. Melt butter. Stir in honey, curry, mustard and salt; set aside. Brown chicken in frying pan with a little oil; drain oil. Put chicken in casserole and pour mixture over it. Bake for 30 minutes in a 325° oven. Yields 4 servings.
Mix mayonnaise, cheese, onions and garlic; spread on bread halves. Sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1 to 2 hours. Unwrap and place on baking sheet. Bake at 400° for 8 to 10 minutes or until puffed, but not brown. Cut into slices. Serves 12 to 15.
*Can use miniature marshmallows, 10 miniature marshmallows = 6 large.
Dissolve yeast in water. Add sugar, salt and half of the flour. Add egg and beat. Add rest of flour. Place in a well oiled bowl and place in refrigerator. Punch down occasionally. Use as needed. Form into desired roll shapes and bake in moderate oven until lightly browned.
To the strawberry Jell-O, add boiling water; mix until dissolved. Add thawed berries and juice. Mix well. Pour into baked pie shell. Chill until firm. Top with whipped cream. This came from Women's Association luncheons.
Mix milk, Velveeta cheese and flour until cheese melts. Put cooked macaroni in casserole dish; pour cheese mixture over macaroni and cover with bread crumbs. Bake at 340° until bread crumbs are toasted.
Put sugar and tea bags in a pot of boiling water. Let set for 15 minutes. Add water for a gallon.
Melt butter in large skillet. Add onions and cook until soft. Pour tomatoes over rice. Add remaining ingredients. Cover and simmer until rice is tender, about 30 minutes.
Put oil and meat in a large pan. Cook over medium heat until meat is brown. Add water and salt. Turn heat to high and bring to boil. Cover. Turn heat to low. Cook for 1 hour or until meat is tender. Stir every 15 minutes. Add vegetables and tomato juice. Turn heat to medium. Cook 20 minutes or until vegetables are tender. Put 1 cup of water and 1/3 cup of flour into a pint jar. Cover and shake well. Add to stew. Cook, stirring often until stew thickens. Should take about 5 minutes.
Cream together butter and sugar. Beat in eggs. Add flour, baking soda, baking powder, cinnamon and salt, beating well after each addition. Stir in apples and nuts. Mixture will be very thick. Press mixture into a greased 9 x 13-inch baking pan. Bake at 350° for 30 to 45 minutes.
Wash potatoes well. Cook, with skins on, until fork-tender, about 35 minutes. Add milk and butter and mash until desired consistency (Sheri likes lumps in hers). Add remaining ingredients and mix thoroughly.
Brown onion and butter. Sprinkle rice over onion and butter in a casserole dish. Heat beef broth with 1 can of water. Add mushrooms and soy sauce to beef broth. Pour over rice. Place browned pork chops on top. Cover with foil. Bake at 350° for 45 minutes.
Brown meat slowly in hot shortening in pressure cooker. Add water, salt and pepper. Cook at 10 pounds pressure for 10 minutes. Release pressure under cold running water. Add onion and celery. Cook for 2 more minutes at 10 pounds pressure. Again, release pressure. Add undrained mushrooms to mixture. Mix soy sauce and cornstarch and slowly stir into mixture. Cook, stirring constantly, until thickened. Add drained bean sprouts. Serve over hot rice.
In large casserole dish, pour in 1 cup rice, then add mushroom soup and milk (save a little to pour over chicken). Then sprinkle package dry onion soup over rice and soup-milk mixture. Layer chicken breasts over this and add the remaining soup and milk and bake at 350° for 45 minutes to 1 hour. This is good served with small salad. This will serve 4 to 6 people.
Cook carrots 7 minutes; drain. Add to onion and green pepper. Mix remaining ingredients and pour over carrots. Chill.
Combine chicken, eggs, water chestnuts, bell pepper, onions and 1/2 cup peanuts. Mix mayonnaise with seasonings. Pour over chicken mixture and toss. Place in Pyrex dish in a 375° oven for 15 minutes. Spoon into crepes, fold and place on platter. Pour sauce over the top. Garnish with grated cheese, pepper, cherry tomatoes, parsley and chopped peanuts.
Bring all to a boil. Stir; cover and cook over low heat for 14 minutes or until tender. I often use Minute rice. If you do, place all ingredients except the rice into 2 cups water and bring to a boil. Add rice; stir, cover and let stand until all water is absorbed by the rice.
Put the first 4 ingredients in a saucepan on the stove. Bring to a boil. Add the remaining ingredients. Mix all. Drop onto waxed paper and place in refrigerator to harden.
Using a microwave-safe bowl, melt candy bars and half and half. Fold in whipped cream. Pour into graham cracker crust. Freeze 4 to 6 hours. Allow to thaw 5 to 10 minutes before serving.
Cook spaghetti. Drain and add butter, Parmesan cheese and eggs. Pour into a 10-inch pie plate and form "crust". Microwave for 2 minutes, uncovered, on High speed.
Toast bread on one side. Spread butter and mustard on toasted side. Spread beef mixture on untoasted side of bread covering entire slice. Broil 5 to 7 minutes.
Saute onion in 2 tablespoons butter. Add other ingredients; mix well. Simmer for 35 minutes. Serves 4 to 5.
Combine first 3 ingredients together to rolling boil. Boil over medium heat (for simmering); constantly stir. Remove from heat. Melt chocolate pieces. Add marshmallow cream, vanilla and nuts. Let cool at room temperature. Cut into squares.
Brown bacon, drain. Mix vinegar, water, sugar, salt, pepper, mustard, eggs and cook 10 minutes. Serve this dressing over mixture of crumbled bacon and diced potatoes.
Melt butter, add sugar and syrup. Mix well. Add eggs and vanilla, mixing well after each. Stir in pecans. Pour into 2 pie crusts. Bake at 350° for 50 to 55 minutes.
Use two new 8-inch plastic flower pots or 3 (6-inch) pots.
Pick over and rinse pinto beans. Place in a large saucepan. Add enough unsalted water to cover. Bring to a boil over high heat. Remove from heat. Cover and let stand 1 hour.
Add sugar to melted margarine and butter; mix well. Beat in eggs and add salt. Sift in flour and pecans. Grease and flour a shallow pan. Bake at 325° for 30 minutes. Cool and cut in squares. Enjoy!
Sift flour before measuring, then sift twice more. Cream butter and sugar. Add eggs, one at a time. Add vanilla. Add 2 cups flour; beat well. Add whipping cream and remaining flour. Beat well.
Prepare pudding according to directions, add 3 T. sour cream, blend in whipped topping. Stir in drained pineapple chunks and sliced bananas. Add vanilla wafers. Place in bowl and garnish with remaining wafers.
Cook noodles according to package directions. Brown meat in skillet; drain grease off, then add seasonings, tomato soup, sauce, paste and water. Simmer for 15 minutes. In large, ungreased casserole or 9 x 13-inch cake pan, layer sauce, noodles and sliced cheese. Make another layer. Place remaining meat sauce on top; cover with shredded cheese. Bake at 400° for 20 to 25 minutes, until cheese is melted and a little brown. Serves 6.
Mix first 5 ingredients together, one at a time, in large bowl. Pour into a large glass baking dish (ungreased). Crush the corn flakes into crumbs and then mix with the margarine (3 tablespoons). Sprinkle this mixture on top. Bake at 350° for 1 hour and 15 minutes. Remove from the oven and let it set for another 15 minutes before serving.
Mix together the sugar, cocoa, butter and milk. Bring to a boil and cook 2 minutes. Remove from heat and add the remaining ingredients. Mix well. Drop by spoonfuls on wax paper.
Put all ingredients in crock-pot. Turn on low. Cook 7 to 8 hours. They need no watching if heat is right. My crock-pot takes longer. I also add about 1 or 2 tablespoons of prepared mustard.
Mix potatoes and enough water to cover in 4-quart pan. Bring to boil. Reduce heat to medium. Cook 25 to 30 minutes or until tender. Drain well. Mash potatoes, gradually stirring in salad dressing, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon into 1 1/2-quart casserole. Sprinkle with paprika. Bake 1 to 1 1/4 hours or until thoroughly heated.
Mix dry ingredients together before you add the liquid. Mix all ingredients for 2 minutes. Pour into a greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool for 10 minutes and glaze.
Combine cooked wild rice with bacon, soup and water. Save remainder of soup to add to mixture as desired. Add carefully, so rice doesn't become mushy. Combine with mushrooms and pour into baking dish. Bake for about 1 hour at 350°, or until top gets crusty and rice clings to spoon.
In a pie plate mix flour, sugar and salt. Add oil and milk. With a fork, work mixture into dough. Press crust up sides and smooth out bottom.
Bring beets, water and salt to boiling. Mix flour and milk. Pour in beets. Let simmer.
Mix all ingredients together in a bowl; refrigerate for 3 hours or overnight. Serve with raw vegetables for dipping, e.g., carrots, green pepper slices, small tomatoes, cauliflower, celery sticks, broccoli, cucumber, etc.
Mix all ingredients except nuts, stir in nuts last. Pour into 13 x 9 greased pan and bake in 350 degree preheated oven for 40-45 minutes.
Mix all ingredients except crackers. Place in a casserole and top with crushed crackers. Bake at 350° for 30 minutes.
In large casserole dish, place milk, salt and butter. Microwave on High 3 1/2 minutes until mixture boils. Add rice and stir. Cover and cook on High for 30 seconds, allowing mixture to return to a boil. Reduce to simmer (low) for 10 minutes. Stir and simmer 5 to 7 minutes more. Test rice for doneness. Sprinkle with granulated brown sugar and cinnamon.
Blend together the ingredients to make marinade. Cover a London broil with marinade and refrigerate 12 to 24 hours. Cover with foil or wrap while marinating. Barbecue London broil over medium heat, 5 to 10 minutes per side. Cut on the diagonal.
Cut cheese into cubes and melt in a pot, stirring constantly. Add chili to taste. Mix well. Serve with chips.
Combine sugar and fruit in large pitcher; mix well, then add chopped ice. Add sparkling Burgundy and serve at once. Serves 8.
In a large mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking soda and salt; gradually add to batter. Fold in chocolate chips and nuts. Drop by heaping tablespoonfuls 3 inches apart onto lightly greased baking sheets. Flatten slightly with a fork. Bake at 350° for 10 to 12 minutes or until light brown. Remove to a wire rack to cool. Yield: 3 dozen.
Melt peanut butter and chocolate chips. Stir Crispix with peanut butter and chocolate chips. Put powdered sugar in bag (one cup at a time) and put Crispix in bag (one cup at a time). Shake until well coated.
Combine sugar, egg, shortening and vanilla until well mixed. Combine flour, baking powder and salt; mix well. Stir into batter. Add pears and chocolate chips.
Drain apples; place in buttered 9-inch shallow baking dish and sprinkle with lemon juice and white sugar. Cut in butter until crumbly. Sprinkle over apple mixture. Bake in 350° oven for one hour.
Make macaroni and cheese according to directions on box. Meanwhile, chop onion and green pepper; brown in a large skillet with hamburger and season to taste. Add drained corn, tomato paste and macaroni and cheese to hamburger; mix well. Adjust seasonings. Transfer to casserole dish. Cover and bake in a 350° oven for 30 minutes. Serves 4 to 6.
Bring sugar and vinegar to a boil. Add rest of ingredients and simmer until thick. Pour into warmed jars and seal with wax. To warm jars, place on a cookie sheet in a warm (250°) oven until ready to fill.
Line an 8 x 8 x 2-inch pan with foil; lightly butter foil. In heavy saucepan, combine sugar, corn syrup, cream and butter. Cook over medium heat. Stir with wooden spoon until temperature reaches 245°. Remove from heat. Stir in vanilla and nuts. Pour into pan. Let cool thoroughly. Cut into pieces and wrap in clear wrap or wax paper.
Mix half tub of icing with drop of yellow food coloring. Mix half of tub of icing with drop of green food coloring. Spread yellow icing on flat side of half of the vanilla wafers. Spread green icing on the flat side of the other half of the vanilla wafers. Put 1 yellow and 1 green iced vanilla wafer on each side of an Oreo to make a sandwich. Fix remainder of cookies the same way.
Mix jello, boiling water and cold water. Set in refrigerator. Process apples, oranges, cranberries, nuts, pineapple and sugar in food processor. Mix with jello mixture and pour into molds. Refrigerate until solid.
Put into crock-pot; cook on low for 2 to 3 hours or you can bake in oven at 350° for 1 hour.
Soak the beans overnight in the water with salt; or boil two minutes and soak one hour or longer. Bring to a boil, cover and reduce the heat. Simmer gently until the beans are tender, 1 1/2 hours. Drain the beans thoroughly and add the remaining ingredients. Mix gently but thoroughly. Chill. At serving time, correct the seasonings and serve beans on romaine lettuce garnished with scallions. Makes 4 hors d'oeuvre servings.
Tear or cut shells up as you wish. Dip them in the deep fat fryer until brown. Mix cinnamon and sugar or powdered sugar in small bowl. Sprinkle on shells while hot.
Mix together and chill 1/2 hour. Divide into 10 balls. Roll out what you need and freeze the rest in a zip-loc bag for later use.
First, set the oven on 350°. Place each muffin half face up on a cookie sheet. Put a spoonful of tomato sauce on each muffin half. Sprinkle the cheese on top. Put the cookie sheet into the oven. Bake for 15 to 20 minutes or until the cheese is melted.
Cut spareribs into individual servings. Brown and season with salt. Add flour to mustard and make paste. Add remaining ingredients. Blend well and pour over spareribs. Cover and bake at 300° for 1 1/2 hours. Makes 4 to 6 servings.
In large soup pot, melt butter; pour in noodles and brown until golden. Add rice and mix thoroughly. Combine all the rest of the ingredients and place in an oblong casserole dish. Bake at 325° for about 45 minutes.
Place apples in baking pan. Sprinkle with lemon juice. Mix dry ingredients with butter. Sprinkle topping over apples. Bake at 375° for 30 minutes. Serves 6.
Preheat oven to 400°. Dredge chicken in salad dressing mix. Dip in mixture of margarine, pepper sauce and vinegar. Arrange on baking pans and sprinkle with paprika. Bake 25 to 30 minutes. Turn, sprinkle with paprika and bake at 450° for 20 to 25 minutes, or until brown.