HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg yolks until light and lemon colored. Slowly add sugar, beating until creamy. Add flavoring, beat. Mix flour and baking powder together and gradually add to sugar mixture. Beat only until smooth. Whip egg whites with salt until stiff but not dry. Fold in flour. Spread dough evenly in a heavy greased jelly roll pan lined with greased freezer paper. Bake at 375° for 15 minutes or until top springs back when touched. Loosen and invert on clean towel sprinkled with powdered sugar, then roll like jelly roll leaving in towel as rolled until cool. Unroll and fill with Baker's Icing and freeze.
Preheat oven to 375°. Prepare gingerbread mix according to box directions for cookies. Form dough into 2 balls. Roll rolling pin in flour and roll dough approximately 1/8-inch thick onto parchment paper. Using star shaped cookie cutter, cut a circle in center of each cookie. Place one candy in each center. Place parchment paper with cookies on cookie sheet. Bake 10 minutes. Candy will melt and give stained glass effect. Let cookie cool on parchment paper 5 minutes before removing. Yields 24 cookies.
Sift flour, baking powder and salt together. Cream butter and sugar. Add egg and vanilla; beat until fluffy. Stir in dry ingredients until well blended. Roll small amount of dough. Cut with cookie cutters. Bake on greased cookie sheet in 350° oven 10 to 12 minutes. Makes great stars, bells and Christmas trees.
Mix in baking dish and bake for 2 1/2 hours at 325°. This recipe may be halved and baked for 1 hour at 325°.
Combine the butter, evaporated milk, sugar and salt in a saucepan and cook for 5 minutes after boiling. Remove from heat and add marshmallows, chocolate chips, vanilla and nuts. Put in buttered 9 x 9-inch dish.
Cook candies in water over medium heat until melted. Dissolve gelatin and salt in this liquid. Add applesauce. Chill until firm.
Cream Crisco and sugar; add egg yolks, one at a time and beat well. Add sour cream and soda; beat well. Add flour and blend. Add beaten egg whites* and flavoring. Pour into greased and floured tube pan. Line bottom with waxed paper. Bake 1 hour and 25 minutes in a 300° oven. Let set 10 minutes, then turn upside-down to cool.
Brown meat. Mix all ingredients; put in casserole. Add 2 cups boiling water. Bake 1 hour at 350°. Last 15 minutes, add 1/3 cup soy sauce and can of chow mein noodles.
Cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn and egg. Pour into ungreased one-quart casserole dish. Mix crumbs and one tablespoon melted margarine, sprinkle over corn. Cook, uncovered, in 350° oven until bubbly, 30 to 35 minutes (4 servings). May fold 1/2 cup shredded natural Cheddar cheese into the sauce mix.
Mix first 4 ingredients. Add lemon juice. Pour into pie crust shells. Chill.
Cover chicken breasts with water. Add 2 teaspoons salt and simmer until tender. Remove chicken from broth. Add vegetables and parsley flakes. Simmer until tender.
About 30 minutes before serving, preheat oven to 400°. Cook broccoli as package label directs for 10 minutes only. Cook rice, adding bouillon cube to water. When cooked, toss rice with parsley. Spread rice over bottom of greased casserole. Arrange chicken on top of rice. Mix light cream with broccoli, then pour over chicken. Sprinkle cheese over all. Bake 25 minutes or until cheese is brown. Sprinkle with paprika and serve.
Marinate chicken in soy sauce 30 minutes. Dip chicken pieces in barbecue sauce, then roll in crushed barbecue potato chips. Place on microwave-safe meat rack; cover with waxed paper. Microwave on Medium-high (70%) for 7 minutes per pound.
Sift together dry ingredients. Crumble in margarine as you would for pie dough. Moisten with beaten egg to which the milk has been added. If too dry, add a little more milk. Press lightly into a cake pan. Bake in 350° oven for approximately 20 minutes. Serve warm with sliced berries, peaches or any desired fruit and milk.
Cream butter and sugar. Sift dry ingredients and add milk. Beat until smooth. Pour into 2-quart casserole. Mix fruit, sugar and juice. Pour over top. Bake at 375° for 45 to 50 minutes, until light brown on top.
Combine squash, sugar, salt and spices. Blend in eggs, milk and butter. Pour into pie shell. Bake in hot oven (400°) for 50 minutes, or until knife inserted in filling comes out clean. Cool; serve warm or cool.
Wash and peel figs. Mash and mix with other ingredients. Let set for one hour. Bring to a boil and cook for 5 minutes, stirring constantly. Pour into hot sterilized jars and seal. Makes 2 pints and 4 ounces.
Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Cook in hot oil for 2 minutes. Add onion, pepper and garlic; cook about 4 minutes, stirring. Drain tomatoes, reserve liquid. Add chicken broth to liquid to make 1 1/2 cups. Add liquid to skillet, bring to a boil. Stir in rice and tomatoes. Cover, remove from heat, let stand until all liquid is absorbed (5 minutes). Sprinkle with cheese.
In large bowl, stir together the first 8 ingredients. Combine mayonnaise and soup; toss with turkey mixture. Turn into greased casserole dish and sprinkle top with noodles. Bake at 350° for 30 minutes or until bubbly. Makes 8 servings.
Place chicken in pan. Pour undiluted soup over chicken. Bake at 350° for 45 minutes. Serves 4.
Prepare cake mix as directed on box, then spread on bottom of 10 x 13 1/2 x 2-inch pan, greased. Blend together all ingredients, then pour over top of cake mixture; spread around. Bake at 350° for 55 minutes to 1 hour.
Beat eggs; add 1/2 cup sugar, pinch of salt, 4 tablespoons oleo (melted), 2 cups bread crumbs (soaked in milk 10 minutes). Soak raisins in hot water 15 or 20 minutes. After adding ingredients, add lemon drops and stir well. Bake 1 hour at 325°.
Mix first 5 ingredients well. Add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet. Bake 10 to 15 minutes at 350°.
Saute onion, celery, green pepper and mushrooms or water chestnuts in butter. Combine and bring almost to a boil the bouillon and water. Combine vegetables and broth; pour over uncooked rice in casserole. Submerge rice completely. Bake, uncovered, for 40 to 45 minutes at 350° or until done. Stir occasionally. Add broth during baking if necessary.
In saucepan, put milk, oleo and sugar. Stir until dissolved. Boil 1 minute. Remove from stove. Add tidbits and coconut, then add nuts and peanut butter. Add enough oats and stir until good and stiff. Drop by spoonfuls on wax paper and flatten with fork. Cool.
Sift flour. Mix salt, flour, milk, oil and egg white, then beat until smooth. Add water to make a medium-thin batter.
Mix all ingredients together, lightly. Will be bubbly and foamy. Bake on well greased griddle. Yields: 2 to 3 servings.
Brown beef; add salt, pepper and onion. Cook until beef is done, then add beans, soup and water. Add chili and vinegar, cook about 15 minutes. You may add more chili powder.
Melt margarine in large sauce pan over low heat. Add and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using battered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2 inch pan. Cut into squares when cool.
Combine dry ingredients. Mix in hot water and juices. Add egg and shortening, then fold in berries (cranberries should be coarsely chopped). Put into greased loaf pan. Bake at 325° for 1 hour.
Cream the butter and powdered sugar. Add egg, vanilla and almond extract. Add dry ingredients. Refrigerate 2 hours. Roll out. Use cookie cutters. Bake at 375° for 7 to 8 minutes.
Brown first four ingredients in small amount of oil. Add tomatoes, tomato sauce and water. Cook over low heat until tender, 6 to 8 hours. Serve with rolled, buttered, hot tortillas.
Cook vegetables and drain. Add soup and cheese; heat until cheese melts. Place in casserole. Bake for 1/2 hour at 350°. Add French fried onion rings; bake 10 minutes more.
Mix ingredients together. Place in casserole dish; top with crushed Ritz crackers. Place 1/4 stick margarine in small pieces over cracker crumbs. Bake for 45 minutes at 350°.
Mix pudding and milk. Add Cool Whip. In a 9 x 13-inch pan, use whole graham crackers to place on bottom. Pour half the pudding mixture in, then another layer of graham crackers and remaining pudding on top. Top with graham crackers and pour icing over.
In large mixing bowl,	mix cereals and add	boiling water. Add buttermilk, sugar, eggs and oil. Stir into cereal mixture very lightly. Do not overmix. Bake at 400° for 15 to 20 minutes.
Prepare pie shell; cool. Sprinkle gelatin onto 1 cup of milk in a medium saucepan; allow to stand for 2 minutes. Combine sugar and cocoa; add to mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; add butter and stir until melted. Blend in 2/3 cup milk and vanilla. Cool; chill until mixture begins to set, stirring occasionally. Whip the cream until stiff peaks form; carefully fold into chocolate mixture, blending well. Pour into pie shell; chill until set. Prepare Strawberry Whipped Cream. Pipe in a decorative design and top with reserved frozen or fresh strawberries.
Mix well. Spread in 11 x 15-inch greased jelly roll pan. Bake 18 to 20 minutes at 350°.
Boil 1 minute; remove from heat and add 2 cups strawberries. Pour into prepared pie shell.
Cut chicken into strips as to stir-fry. Cook spaghetti according to package directions. Add oil to skillet, add chicken and cook until done, stirring often. When done, add vegetables and Italian dressing, stir and cook until vegetables are done. Serve over the cooked spaghetti.
Cream butter and sugar; add eggs, bananas and orange rind. Blend thoroughly. Sift together flour, soda and salt; add alternately with milk and flavoring, beginning and ending with the dry ingredients. Add nuts and coconut. Bake at 350° in a shallow, greased pan for 35 to 40 minutes.
Blend together everything except cream cheese and 1 tablespoon mayonnaise. Shape ball and frost with cream cheese and mayonnaise. Can put chopped parsley on top. Refrigerate covered with foil or Saran Wrap. Serve with crackers.
Prepare pudding mix with 1 cup of milk. Fold in whipped topping. Stir in 1 cup of cookies and rocks. Spoon into pie crust. Sprinkle with cookies. Freeze 4 hours. Garnish with gummy worms or candy. Store in freezer. Delicious for summer!
Boil the zucchini and onions together for 5 minutes. Mix stuffing and butter. Put half of the mixture in a large baking dish. Combine squash, soup, sour cream and carrots. Pour over stuffing. Top with remaining stuffing. Bake 30 to 40 minutes at 350°.
Drain peaches (sliced) and place in 9-inch square baking dish. Combine oats, flour, sugar and butter into crumbly mixture. Spread over peaches. Bake for 30 minutes in 350° oven. Top with vanilla ice cream when ready to serve.
Combine eggs, milk,	crushed crackers, onion, 1/2 teaspoon dry mustard and	pepper. Add ground ham and ground pork; mix well. Shape into an 8 x 4-inch loaf and place in a 13 x 9x 2-inch baking pan. Bake in a 350° oven for 1 hour.
Melt margarine and cocoa over low heat. Beat eggs and sugar and add to chocolate mixture. To this, add flour, vanilla and nuts. Spread in a greased pan and cook at 350° for 25 minutes.
Wash broccoli; cut off broccoli flowerets. Peel broccoli stems; slice stems 1/4-inch thick. Heat oil in a large skillet or wok; stir-fry broccoli 5 minutes, until crisp-tender. Combine soy sauce and cornstarch in a small bowl; add honey, ginger and Tabasco sauce. Pour mixture over broccoli; cook until sauce thickens slightly. Stir in almonds.
Grease or Pam a 9 x 13 pan. Dump applesauce evenly over the bottom of the pan.
Heat potatoes and 3 cups water to boiling in 2 1/2-quart saucepan; reduce heat. cover and simmer until tender, 10 to 15 minutes. Drain. Rinse under running cold water; drain. Mix 1 cup water and the sauce mix in saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in mayonnaise, mustard, salt and pepper. Cool. Mix potatoes, celery, onions and eggs. Fold in sauce mixture. Cover and refrigerate until chilled at least 2 hours. Garnish with paprika, if desired.
Cream butter and sugar. Add beaten eggs, then add dry ingredients. Stir in vanilla and rest of ingredients. Preheat oven to 350°. Drop by ice cream scoop onto ungreased cookie sheet, spreading far apart. Bake 15 to 20 minutes. Makes about 4 dozen cookies.
Arrange pecans in groups of 4 on cookie sheet. Combine milk and syrup. Cook over low heat, stirring to prevent scorching. Cook until caramel colored and thick (230° for 20 to 30 minutes) or to soft ball stage. Spoon caramel onto nuts while still hot. Top with 2 squares of chocolate bar on each Turtle and swirl when chocolate has melted.
Brown chops in lard or drippings. Arrange in a 9 x 13 x 2-inch pan and season with salt. Sprinkle rice around chops. Combine taco mix, tomato sauce and water. Pour over chops and rice. Cover tightly with foil and bake at 350° for 1 to 1 1/4 hours (depending on thickness of chops). Remove from oven 10 minutes before done. Sprinkle with cheese and arrange green pepper slices over surface of chops and rice. Cover and continue baking.
Boil chicken and remove from bones. Dice for salad. Break pasta in fourths and cook until done. Chop celery and bell pepper. Mix all ingredients together and refrigerate until ready to serve.
Grease 13 x 9-inch pan. Break hash browns and place in pan. Grate Swiss cheese over potatoes. Mix. Pour whipping cream evenly over potatoes. Melt margarine and pour over mixture. Season to taste with salt and pepper. Bake at 350° for 30 minutes or until golden brown on top.
Combine crumbs, granulated sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Whisk together all ingredients, except crackers. Pour over crackers, stirring to coat. Place on baking sheet. Bake at 275° for 15 to 20 minutes.
Combine cabbage and carrots. Add drained pineapple, reserving juice. Make dressing by adding sweetener and small amount of pineapple juice to the yogurt to suit your taste. Add yogurt mixture to slaw, combining well and refrigerate before serving. Yields 6 servings.
Prepare macaroni and cheese dinner according to package directions, except use 1/2 cup milk instead of 1/4 cup. Add mayonnaise, tuna, bacon, eggs, pickle relish and mustard. Chill several hours. If desired, serve in lettuce lined bowl. Garnish with additional bacon. Serves 6.
You will need a crock-pot. (I cook in larger pan and then transfer to crock-pot; faster.)
Mix first 3 ingredients. Place 1/2 of tomatoes in baking dish; cover with bread crumbs and 1/2 of the cheese. Dot with butter. Add remaining tomatoes and top with cheese formed into a circle. Bake in a moderate oven at 350° for 30 minutes. Serves 4 to 5.
Simmer sugar and 1 cup water until sugar is dissolved. Add all the juices and freeze. Take out 2 hours before serving. Mix 1 quart sour or Squirt with 1 pint of the slush mixture.
Into a bowl, sift flour with soda, cinnamon, ginger, allspice, cloves and salt. In large bowl, cream butter with brown sugar until light. Beat in eggs, molasses and Worcestershire sauce. Slowly beat in flour mixture. Place in refrigerator for 10 minutes.
Mix ingredients well. Drop by teaspoonfuls 2-inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Whip softened cream cheese with sugar on high speed. In a separate bowl, whip heavy cream with 2 teaspoons vanilla until stiff. Put cream cheese mix into heavy cream mix and whip on low speed until blended.
Mix all ingredients together, stirring well. Pour into greased 9 x 13-inch cake pan. Bake at 350° until golden brown.
Mix all together and place 10 biscuits in muffin tins. Press dough in tins and make hole in center and put hamburger mixture in. Top with grated Cheddar cheese. Bake at 400° for 10 to 12 minutes.
Combine first 5 ingredients. Melt oleo in 13 x 9-inch dish. Dredge chicken in pecan mixture. Place chicken in oleo. Bake, uncovered, at 350° for 30 minutes. Turn chicken, cover and bake 30 minutes more.
Press margarine and graham cracker crumbs into a pan. Bake at 350° for 6 minutes.
Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 minutes. Uncover and simmer an additional 30 minutes. Garnish with orange stars.
Cook cornstarch, water, jello, sugar and pinch of salt until it thickens. Add drained strawberries. Let cool and pour into baked pie shell. Serve with whipped cream.
Mix together, except Cool Whip. Chill in refrigerator 30 minutes or longer. Fold in Cool Whip.
Mix together sugar and Karo syrup in large pan. Boil this for 2 minutes. Add peanut butter and stir until smooth. Add corn flakes and drop onto wax paper until set.
In large (4-quart) microwave-safe bowl, microwave on High for 20 minutes the first 3 ingredients, stirring every 5 minutes. Stir in chocolate morsels and marshmallow cream. Mix until smooth. Add walnuts and vanilla extract. Pour into large, greased baking pan or cookie sheet. Refrigerate.
Crumble bread in a large bowl. Add Pet milk. Empty can, then fill with water and add this to bread. Add sugar, eggs, salt, vanilla and pineapple. Blend well and add to casserole dish that has heated and melted oleo. Cook in a 375° oven until thick and pudding is slightly brown around edges and on top.
Crumble some of cake in bottom of bowl, then add a layer of fruit, then a layer of pudding. Repeat. Top with Cool Whip.
Heat milk and butter together. Bring to boiling point. Beat eggs; add sugar and flour. Add milk and butter to egg mixture. Add flavoring and baking powder. Bake 1 hour at 350°.
Mix together cream cheese, dressing mix and mayonnaise. Spread on cooled crust. Top with your favorite veggies. Sprinkle with shredded cheese.
Boil beans on slow fire until tender. Fry meat; remove from heat. Fry onions, garlic and bell peppers until medium brown. Add meat and seasoning to beans. Stir well. Add rest of ingredients; cook 4 to 5 hours, or until beans begin to break up.
Mix all ingredients except the onions in a saucepan. Heat until dissolved. Pour over onions. Bake at 350°. Bake for 1/2 hour covered, remove cover and bake an additional 1/2 hour.
Melt butter in saucepan. Add all other ingredients. Mix and heat, but do not bring to a boil. Brush onto meat. Delicious on chicken and all other kinds of meat. Use as a marinade also. Store in refrigerator and reheat before using.
To cook a roast all day in a crock-pot, add cream of mushroom soup and dry onion soup mix. The result is a tasty gravy with little work.
Let peaches and sugar boil until done; set aside to cool. Melt margarine and cool.
Mix dry ingredients. Add eggs one at a time and beat them in. Add melted Crisco and anise flavoring. Form by hand into shapes, i.e., finger sized rolls, etc. Bake at 400° until light brown. Cool only slightly.
Bring chicken to boil in water. Simmer for 30 minutes. Remove and cool. Pour stock into measuring cup to make 2 cups and refrigerate. Skim any fat from top of stock when cooled. Debone chicken. Cut chicken into chunks. Place all ingredients in pot and cover, bring to boil, turning heat down immediately. Simmer, uncovered, 30 minutes or until sauce has thickened. Serve over rice.
Cook chicken; debone and cut in bite size pieces. Mix cream of chicken soup and sour cream. Lightly grease casserole with oleo. Pour 1/4 of cracker crumbs in bottom of dish. Pour mixed chicken, soup and sour cream over crumbs. Melt oleo and mix with crushed crackers. Spoon over ingredients. Bake at 350° for 30 minutes.
Saute onions in fat. Mix all ingredients and stuff chicken. Bake as usual.
Pour warm water into mixing bowl; add yeast. Let stand a few minutes; stir to dissolve and add half of flour. Add sugar, salt, shortening and egg. Use mixer or mix by hand until smooth; 1 1/2 to 2 minutes. Add rest of flour and stir by hand until flour disappears (it will take 1 1/2 to 2 minutes). Scrape batter from sides of bowl. Cover bowl with wax paper. Let mixture rise in warm place until doubled in size (about 30 minutes). Grease large muffin cups. Fill 1/2 full with mixture and let rise in warm place until double in size (about 30 minutes). Bake at 350°. Makes approximately 1 1/2 dozen large rolls or can be made in loaves.
Take strawberries out of freezer an hour before you make the ice cream. Pour one cup of strawberries into a 1-quart plastic freezer container. Pour in the sugar. Pour in the cream and stir well with a spoon. Close the container and put it in the freezer. Freeze until firm.
Mince onion and saute in margarine. Remove crusts from bread and cut in 1-inch squares. Butter a baking dish and place beaten eggs in milk and pour over the other ingredients. Bake 1/2 hour or until custard sets.
In a bowl, mix the flour, sugar and sage. Add the beer and mix with a spoon until blended. Pour into a greased 9 x 5 x 3-inch loaf pan and bake at 350° for 50 minutes or until an inserted toothpick comes out dry. Cool on a wire rack. Butter can be rubbed on the top while still warm.
Sift dry ingredients together; add eggs, sugar, oleo and 1 cup hot applesauce. Beat at low speed just until combined, then at medium speed for 2 minutes, then add remaining applesauce, dates and nuts; beat 1 minute. Pour into 9 x 9 x 2-inch greased and floured pan. Bake 50 minutes at 350°.
Spray 9 x 13-inch baking dish with Pam. Put chilies on bottom of the pan. Beat 4 egg whites in a bowl. Set aside. In another bowl, beat 4 egg yolks, small can of evaporated milk, 2 tablespoons flour and salt and pepper. Mix the yolk mixture in with the beaten egg whites. Then mix in the 4 packages of cheeses. Slice tomatoes on top after pouring above mixture over chilies. Bake at 350° for 40 minutes.
Mix ingredients well. Put in large bowl. Set in oven with towel over it overnight. Punch down; knead and divide in 3 parts. Put in 3 oiled pans. Let rise 8 hours. Bake 25 to 30 minutes in a 350° oven. Brush with butter when hot. Cool and cut. Wrap good for freezer.
Preheat oven to 350°. Scald 2 cups of milk. Add the salt, sugar and the soft butter. Stir as it cools so sugar will not settle on the bottom of the pan. Add yeast. Add 4 1/2 cups flour. Add the slightly beaten eggs to mixture. Add more flour; knead it. Let rise in bowl for 1 hour. Punch down; let rise for 1/2 hour, then braid it and let the bread rise. Smaller loaves are easier to bake. Small loaves take 20 to 30 minutes. Freezes well.
Combine all ingredients, except mint, in a large bowl. Mix well and refrigerate overnight. Makes 4 to 6 servings. Mint sprig is just for decoration.
Combine flour, baking powder, salt and nutmeg; set aside. Cream together butter and shortening; add cream cheese and sugar, beating until fluffy. Add egg and vanilla; beat well. Gradually beat in flour mix. Divide dough in half. Cover and chill 1 to 2 hours. On lightly floured surface, roll dough 1/8-inch thick. Cut with cookie cutters. Place on ungreased baking sheet. Bake at 375° for 7 to 9 minutes. Cool on wire rack. Frost as desired. Makes 4 to 5 dozen.
Preheat oven to 300°. Cream the butter and sugar. Add rest of ingredients; mix well. Use hands to shape dough into shapes the size of dates. Put all on a large, ungreased cookie sheet. Refrigerate 1/2 hour or overnight. Bake for 45 minutes or until barely tanned. Turn off oven. Remove 8 to 12 cookies at a time. Replace cookie sheet in oven. Roll cookies in powdered sugar. Keep in closed container.
Mix flour, sugar, dry milk, baking powder and salt in large bowl. Beat eggs, oil, butter and vanilla in separate bowl. Stir egg mixture into flour mixture only until just blended. Quickly fold in chocolate chips. Bake at 400° for 18 to 20 minutes. Makes 1 dozen large muffins.
Mix pudding and the skim milk. Add all other ingredients and mix together. Spread in a 9 x 13-inch pan. Freeze.
Combine Tang, pudding and pineapple juice. Mix well. Pour over fruit. Refrigerate 24 hours before serving. May use fresh fruits and nuts.
Brown onion, garlic and hamburger until meat loses its pinkness. Drain off oil and add pork and beans and seasoning. Simmer for 20 minutes.