HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, soda and salt in small bowl. Beat butter and both sugars in large bowl until creamy. Beat egg and orange peel. Gradually beat in flour mixture; stir in morsels. Drop dough by rounded spoonfuls onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Let stand 2 minutes before removing from cookie sheet.
Preheat broiler. Prepare 4 servings of mashed potatoes according to package directions using milk, butter and 1/2 teaspoon salt. Set aside. Cook ground beef in medium broiler proof skillet over medium-high heat, stirring to separate meat until browned and crumbly. Drain skillet drippings. Sprinkle ground beef with remaining 1/2 teaspoon salt and the black pepper. Add beef gravy and mixed vegetables to meat; stir well. Cook meat mixture over medium-low heat until hot, about 5 minutes. Spoon the mashed potatoes in a ring around outside edge of skillet leaving 3-inch circle in center. Sprinkle grated Parmesan evenly over mashed potatoes. Broil 4 to 5-inches from heat until Parmesan is golden, about 3 minutes.
Brown ground beef with onion, green pepper and celery, then drain. Add tomatoes, tomato sauce, chili powder, catsup, salt and pepper. Simmer uncovered for 30 minutes. Add kidney beans and simmer for another 15 minutes.
Boil rapidly brown sugar, corn syrup, butter, salt and cream of tartar for 5 minutes, stirring constantly. Add baking soda and mix thoroughly. Pour over fresh corn. Mix well and pour on cookie sheet. Bake for 1 hour in a 200° oven. Cool and store in airtight container.
Saute onion in oil. Combine all ingredients. Drop by tablespoons onto a nonstick cookie sheet lightly coated with vegetable shortening. Brown in a 350° oven until cooked through, 15 minutes.
Sprinkle pieces of meat with meat tenderizer according to label instructions. Mix flour and pepper in a small bowl and coat meat thoroughly. Heat oil in Dutch oven over moderate heat. Add meat and brown well on both sides. Add tomatoes and mushrooms and simmer (covered) over low heat or bake in the oven (about 250°) for about 2 hours, or until meat is tender. Serves 4.
Combine melted margarine, oil and sugar. Add eggs, one at a time. Add vanilla and dry ingredients (except for powdered sugar). Chill overnight. Lightly grease cookie sheets. Roll dough into balls and roll in powdered sugar. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Mix all ingredients in one bowl until it looks like whipped butter. Grease and flour tube pan. Bake at 300° for 1 1/2 hours.
Set oven at 350°. Cream butter, white sugar and brown sugar. Add vanilla and eggs. Stir well. Sift flour and soda. Add to butter, sugars, vanilla and eggs. Add oatmeal and nuts to other ingredients. Batter will be stiff. Drop with teaspoon onto ungreased cookie sheet. Bake about 10 to 12 minutes. Take up right away.
Cream butter and sugar with electric mixer until light. Add egg and vanilla; beat until fluffy. Stir in flour. Tear 3 sheets of wax paper about 12 inches long. Form dough into rolls on paper (approximately 1 1/2 inches in diameter). Dough will be very soft. Roll dough in a thick layer of colored sugar. Wrap in wax paper and refrigerate until firm. May be stored in refrigerator several days or frozen for several weeks. Preheat oven to 375°. Remove from paper and slice thin with a very sharp knife. Bake for 10 minutes or until lightly brown.
Combine flour and sugar with milk; add eggs, slightly beaten, then add margarine. Cook until slightly thickened. Add vanilla and corn flakes.
Brown hamburg. Drain. Put in crock-pot. Add all rest of ingredients and cook on low setting for the day. Enjoy!!
In a heavy saucepan over low heat, melt chocolate, marshmallows and milk, stirring occasionally. Remove from heat. Chill 1 hour or until completely cooled. Fold in whipped cream. Turn into pastry shell. Chill 4 hours or until set. If desired, garnish with additional whipped cream. Refrigerate leftovers.
Combine carrots and water in 1 1/2-quart microwave-safe casserole. Cover with casserole lid. Microwave on High 12 to 14 minutes or until carrots are just about tender, stirring once. Drain. Add remaining ingredients; mix lightly to coat evenly. Makes about 10 servings, 65 calories each.
Combine milk and ice cream in mixing bowl. Blend until smooth. Add pudding mix and beat slowly with egg beater, just until well mixed. Stir in nuts.	Pour immediately into pie shell. Chill until set. Garnish with whipped cream and nuts.
Boil noodles, then rinse and drain. Mix the remaining ingredients in a large bowl. Add the noodles and gently stir. Place in 8 x 10 dish, lightly greased. Sprinkle with cinnamon. Cook at 350° for 1 to 1 1/2 hours until lightly browned.
Place one tortilla on plate, sprinkle cheese on top. Place other tortilla on cheese. Microwave for 45 seconds. Remove from microwave. Hot! Let cool for one minute. Cut into quarters, eat. You can add chips, dip, etc. Enjoy!!!
Core the apple. Fill with peanut butter, nuts and raisins. Wrap in foil or plastic bag and carry along on a hike.
Cook chicken in enough water to have 1 1/2 quarts broth. Chop and saute peppers and onions in oleo. Cook vermicelli in chicken broth. Add tomatoes (mash and use 1/2 juice) and Worcestershire. Cook until thickened; add peas. Chop mushrooms (drained), onions and peppers. Add shredded cheese and stir until melted. Salt and pepper to taste. Add chopped chicken last. Put in casserole. May freeze now and cook later or bake for 30 minutes or until it bubbles.
Mix strawberry Jell-O in boiling water. Add frozen strawberries; mix together and refrigerate until slightly thickened. Whip whipping cream until thickened. Fold into Jell-O mixture. Cut a baked angel food cake in layers. Put each layer back in pan with strawberry mixture between layers; refrigerate overnight. Remove from pan and frost with whipping cream before serving.
Put all but Blue cheese in blender and blend until smooth. Pour into glass storage container. Stir in blue cheese (crumbled). Cover tightly; chill several hours. Makes 2 1/2 cups.
Will also need 12 (3 ounce) paper cups and 12 wooden sticks.
Break wings into thirds and discard tips. Combine beaten egg and water; set aside. Combine 1/2 teaspoon salt, flour and cornstarch in a large Ziploc bag. Dip each piece of wing into egg/water mixture, then into Ziploc bag with flour mixture; coat evenly. Brown in hot oil and let drain on paper towel. Place browned chicken into a 9 x 13-inch pan. Combine sugar, 1/2 teaspoon salt, vinegar, broth, catsup and soy sauce in a saucepan. Bring to a simmer. Pour over chicken wings. Bake uncovered at 350° for 45 to 60 minutes, basting every 20 minutes. Sauce will thicken during the final 15 minutes.
Brown ground chuck and onion in shortening; add mushrooms, tomato soup and season (salt, pepper, etc.) to taste. Simmer 1 to 2 hours; last	half hour add sour cream. Serve stroganoff over cooked egg noodles or rice.
Brown hamburger with the taco seasoning. Layer the next 4 ingredients in order given in a large bowl.. Add the cooled hamburger and Cheddar cheese. Chill.
Put layer of lettuce, layer of cauliflower and a few onions; sprinkle with cheese. Continue this until lettuce and cauliflower are gone. Put dressing on top. (Do not toss.) Cover tight and refrigerate for 24 hours. Toss when ready to serve.
Mix sugar, flour, cinnamon and margarine with pastry blender, save 1 cup for topping. To the remaining mixture add egg, vanilla, baking soda and buttermilk. Stir lightly. Pour into a greased 9 x 13 inch pan. Sprinkle on topping. Bake at 350° for 30 to 35 minutes.
Mix dry ingredients. Add honey, vinegar, lemon juice and onion. Pour oil into mixture very slowly, beating constantly with rotary beater. Makes 2 cups.
Mix sugar, butter or margarine, cocoa and milk. Bring to a boil. Boil for 1 minute only. Add vanilla and stir in 1/2 cup peanut butter and 3 cups uncooked oatmeal. Quickly drop them on waxed paper. Store in refrigerator when cool. Makes 3 1/2 dozen.
In large bowl, combine all ingredients in order listed above; mix well. Press evenly into 9-inch pie plate. Bake at 350° for 35 minutes or until done. Drain off any excess fat. Let stand for 10 minutes and transfer to serving platter. Serves 4-6.
Cook in double boiler until mixture boils. Place vanilla wafers or gingernaps around dish alternating with bananas and cover with sauce. Makes 2 nice layers. Top with wafers.
Blend the Crisco and sugar. Add well beaten eggs. Mash bananas and add with vanilla. Sift dry ingredients and add to banana mixture. This bread contains no milk or water. Makes 1 large or 2 small loaf pans.
Mix together pink lemonade and lemon juice. Add Eagle Brand milk and fold in Cool Whip. Pour into two graham cracker crusts. Chill until set.
Preheat oven to 350°. Measure dry ingredients and chips. Mix together in a large bowl and set aside. Use food processor or blender to mix shortening, sugar, juice, eggs and bananas and process until smooth. Pour banana mixture into bowl with dry ingredients and stir just until dry ingredients are moistened. Pour batter into greased 8 x 4-inch loaf pan and bake for about 45 to 50 minutes or until golden brown. Cool on wire rack before slicing. Tastes great plain or with cream cheese. The perfect recipe for very ripe bananas!
Put all ingredients in a large skillet. Cover. Bring to boil and cook for 1 minute. Uncover. Lower heat and turn with spatula until barely tender (about 5 minutes). Toss with more Parmesan. Serves 6 to 8.
Peel, boil and cube potatoes; drain. Combine with celery and onion. Combine salad dressing mix, mayonnaise and water. Add to potato mixture. Toss to coat. Chill and serve. Serves 4 to 6.
Fry and crumble sausage; drain well. Add cream cheese to sausage; melt and stir in well. Open 1 package rolls. Take half of dough and press seams together. Put half of sausage mixture on dough and top with other half of dough, which you have pressed the seams together on. Repeat with other package of rolls. Makes 2 rolls. Sprinkle rolls with seed, if desired. Bake at 350° until rolls are browned. Slice and serve.
Marinate chicken in white wine and diced garlic clove. Mix cream of mushroom soup and sour cream together. Spray pan with nonstick spray. Place chicken in pan. Pour soup mixture over chicken. Bake 45 minutes or until chicken is cooked through. Pour remaining sauce over baked potato or wild rice. M-m-m good!
Preheat oven to 400°. In a large skillet, cook the onions and garlic with salt in 2 Tbsp. olive oil, until the onions are clear and soft. Add herbs, lemon juice and spinach and cook over fairly high heat, stirring, until the spinach is limp and the liquid is evaporated.
Sprinkle yeast into 1/2 cup warm water. In large bowl, dissolve sugar and salt in remaining water. Add shortening and yeast mixture. Mix well. Stir in flour and mix well again. Set in warm place and work through dough with spoon at 10-minute intervals, 5 times. Divide dough and turn half onto lightly floured board. Shape into rectangle and roll firmly as for jelly roll. Seal edge. Repeat for other half. Place rolls, sealed side down, on greased baking sheet. Score tops diagonally 6 times. Cover with towel and let rise 1 1/2 hours. Bake at 400° for 30 to 35 minutes. Remove and brush with melted butter. (Good hard crust with 4 1/2 cups flour.)
Combine pineapple, orange slices, apple and cherries in a medium bowl. Gently fold in yogurt. Cover and refrigerate until thoroughly chilled. Yield: 7 servings. Each serving amount: 1 cup. Exchanges: 1 fruit and 1 fat.
Mix all the ingredients in a Dutch oven and cook over medium heat for 30 minutes or until heated through, stirring occasionally. Serves 8 to 10.
Mix together cream cheese, dried beef and dressing by hand. Make into a ball. Roll in chopped pecans. Refrigerate for 24 hours before serving.
Melt butter in saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar, beating until thick enough to spread. If icing gets stiff, add a little hot water.
Mix and spread on buttered French toast. Bake in 400° oven for 10 to 15 minutes.
Mix cheesecake mix with skimmed milk and lite margarine in graham cracker crust. Make in large oblong pan. Top with layers of bananas and strawberries (sliced in small pieces). Top with can of crushed pineapple. Ice with softened topping and garnish with pecans and cherries. Serve with chocolate syrup.
Preheat oven to 325°. Spread drained peaches in a 10-inch baking dish. Crumble together pie crust and brown sugar and sprinkle over peaches. Top with pats of butter and lemon rind. Bake in 325° oven for 30 to 45 minutes or until golden brown. Let set for 15 to 20 minutes and serve warm with whipped cream or vanilla ice cream.
Saute onion in 3 tablespoons margarine. Add ground beef and rice. Spread 3 cups of cabbage in 9 x 13-inch baking dish. Top with meat mixture. Spread with remaining 3 cups cabbage. Add tomato soup. Cover and bake at 350° for 45 minutes. Uncover and bake another 15 minutes or until cabbage is tender.
Preheat oven to 350°. Spread pie filling in bottom of an 8 x 8-inch baking dish. Sprinkle with cake mix and drizzle with melted butter. Sprinkle with chopped nuts. Bake for 40 to 50 minutes. Makes 12 servings.
Put candies into 1 cup hot water in a saucepan and cook over medium heat until the candies melt. Add Jell-O to the hot liquid and stir until it dissolves. Add applesauce and pour into a quart mold. Chill until firm. Makes 4 to 6 servings.
Brown meat in olive oil in the bottom of a big pot or frying pan, if	using a crock-pot. Dump all the other ingredients in and simmer for 8 hours or so. I just put it all in a stockpot and	cook it overnight, covered, at 250° in the oven. You have to	cook it a long time so the meat falls off the bones, otherwise it's frustrating.
Heat brown sugar, margarine, corn syrup and salt in pan. Cook over medium heat. Stir constantly until bubbly around edges. Cook uncovered 2 minutes longer. Remove from heat. Stir in soda until foamy and light colored. Pour over cereal, peanuts and raisins in greased bowl. Spread evenly in greased cookie sheet. Bake at 250° for 15 minutes; stir and let stand just until cool, 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes. Break into bite size pieces. Makes approximately 10 cups.
Fold yogurt into whipped topping; blend well. Fold in strawberries. Spoon into crust and freeze until firm, 4 hours or overnight. Garnish with additional whole strawberries.
Cook noodles according to package directions. Brown hamburger; pour off grease. Add diced fresh mushrooms. Cook for a few minutes, then take off stove. Spoon 1 cup sauce into lightly greased 13 x 9 x 2-inch baking dish; set aside remaining sauce.
Brown oxtails in 1 tablespoon oil (they will make more as they brown), using ovenproof Dutch oven or other large pot that has a cover. Turn oxtails with tongs until nicely browned on all sides.
Sift flour once; measure. Add baking soda and salt and sift together 3 times. Work butter with spoon until creamy. Add sugar gradually, beating after each addition until light and fluffy. Add eggs and blend well. Add flour alternately with milk, beating after each addition until smooth. Add vanilla. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 425° for 10 minutes or until brown. Makes 3 dozen cookies.
Fill pie shell. Sprinkle nutmeg on top. Put in hot oven (375°) for 15 to 20 minutes. Stir several times until it thickens.
Slice fresh meat and let soak in dressing for 4 to 5 hours. Drain and rub with mustard. Roll in flour, salt and pepper; fry in oil until golden brown.
Melt butter in large skillet and add onion. Saute onion until tender. Add spinach which has add stems removed. Cover and cook until tender over medium heat, stirring occasionally.
Cook 2 cups blueberries, sugar, cornstarch, salt, and water until thick and clear. Then add butter or margarine and lemon juice. Let cool. Then stir in remaining 2 cups of blueberries and put in cooked graham cracker crust. Keep in refrigerator.
Melt first 4 ingredients over low heat until smooth. Add Cheerios and peanuts. Stir and drop by spoonfuls on buttered wax paper. Chill.
Remove bones and skin from salmon. Let cream cheese soften. Mix thoroughly salmon and cream cheese. Add Worcestershire sauce, liquid smoke and horseradish (these amounts can be changed according to taste). Form into a ball, roll in nuts and refrigerate. This can be used as a dip without the nuts. Makes a nice hors d'oeuvres, or dip for cocktail parties.
Mix thoroughly and refrigerate. Taste and adjust seasonings. Delicious with snow peas or broccoli.
Generously butter a 10-inch pie pan; set aside. Prepare brownies as directed on package, spread in prepared pan, and bake at 350° about 20 minutes, until edges are set and middle is somewhat liquid. With back of a greased spoon, move batter away from middle and up sides so that a rim is formed and the shape is that of a pie shell. Return to oven and continue baking at 350° 10-15 minutes longer, until center is set. Remove from oven and press peanuts into bottom and up sides of shell. Cool completely on wire rack.
Mix yeast in 1/2 cup of above warm water. Mix dry ingredients. Add eggs, oil, remaining water and yeast; mix well. Let rise till double, punch down, make into rolls, pinch off, place in pan with oil or butter, roll in oil then butter. Let rise again then bake at 400° for 20 minutes or until done.
Blend all ingredients on medium high speed for 2 minutes. Pour batter into a greased and hot skillet. Cook until golden brown, alternating both sides. Makes 12 (4-inch radius) pancakes.
Combine eggs, milk and seasoning. Stir in potatoes, cheese, onion, green pepper and ham. Pour in 9 x 13 pan. Bake, uncovered, at 350° for 45 to 50 minutes, until knife inserted comes out clean. Spray pan with Pam.
Boil and debone chicken. Cook spaghetti in chicken broth; drain spaghetti. Mix spaghetti and cheese until cheese is melted. Add tomatoes, onion, pepper, soup, corn and pimento; mix well. Pour into casserole dish; bake at 350° for 30 to 40 minutes.
Make Jell-O; let thicken a little, then whip. Add mayonnaise and cream cheese; mix thoroughly. Add marshmallows, pineapple, pecans and Dream Whip that has been made according to directions on box. Mix well; chill until firm.
Combine caramels and water in a microwave safe bowl. Heat in microwave until caramels melt, stirring occasionally. Arrange half of the apple slices in the pie shell. Drizzle with half of the melted caramels. Add the remaining apple slices and drizzle with the remaining caramels. Combine flour, sugar, and cinnamon. Cut in butter or margarine until mixture is crumbly. Stir in walnuts or pecans. Sprinkle over apple mixture. Bake at 375° for 40 minutes or until lightly browned. Serve warm.
Line 8-inch square pan with wax paper. Stir chocolate chips and sweetened condensed milk over low heat until melted. Stir in vanilla and nuts. Pour into pan and refrigerate.
Cream sugars, margarine and oil well. Add eggs and vanilla, then dry ingredients. Mix well. Chill overnight. Roll size of walnuts, flatten lightly. Top each with mixture of sugar and cinnamon. Put on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine tomatoes, 1/3 of a large white onion and cilantro into a chopper/grinder (I use the AS SEEN ON TV kind). Add a squirt of lemon juice and a squirt of lime juice and a pinch of salt. Add jalapeno peppers as desired.
Cook sweet potatoes. Mix in sugar, eggs, milk, butter and nutmeg and mix until creamy and smooth. Pour in crust and bake at 250°.
Chop tomatoes, onion, celery and cucumber fine. Mix gelatin and cold water. Add remaining ingredients. Chill overnight; spread on crackers or bread.
Brown hamburger and onion. Drain grease and add rest of ingredients. Salt and pepper to taste. Simmer 20-30 minutes.
Chop onions and peppers (after removing seeds) fine; add remaining ingredients and stew all together for 1 1/2 hours. Remove spices and can.
Mix together the pretzels, margarine and 3 tablespoons of the sugar. Put this in a 9 x 13-inch pan. Bake for 8 to 10 minutes in a 400° oven. Let this cool. Mix together cream cheese, the remaining sugar until well blended. Fold in Cool Whip. Prepare the Jell-Os with the boiling water. Mix in the frozen strawberries. Set in refrigerator until almost firm. Pour cream cheese mixture over the pretzel crust as soon as the crust cools. When the strawberry mixture is ready, add it to the pan. Refrigerate 6 to 8 hours before serving.
Cook potatoes in boiling water; pare and slice. Arrange 1/3 of slices in greased baking dish. Over this, slice 3 eggs and sprinkle with salt. Cover with half of sour cream. Make another layer and a final layer of potatoes. Top with the crumbs, mixed with melted butter and a bit of paprika. Add the heavy cream. Bake in a hot oven (400° to 450°) for 30 minutes or until crumbs brown. Makes 6 to 8 servings.
Blend thoroughly; chill. Serve on party crackers. This also makes an excellent sandwich spread. An excellent way to make use of leftover venison roast.
Preheat oven to 350°. Rinse chicken and pat dry. Combine oil and next 5 ingredients in small bowl. Place cereal in bowl. Brush each piece chicken with mixture, then dip in cereal crumbs until evenly coated. Place on ungreased cookie sheet. Bake 45 to 60 minutes until chicken is golden brown and tender. Timing may vary according to thickness of chicken.
Cut boiled sweet potatoes lengthwise; place in shallow pan. Cover generously with butter and brown sugar. Add mace, salt and orange rind. Bake at 375° until sugar and butter have formed a thick syrup, about 1 hour. Very good with baked ham or ham croquettes.
Cook and stir ground beef in Dutch oven until brown; drain. Add onions, cabbage and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water, salt, pepper and chili powder. Heat to boiling. Reduce heat and cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer. Serves 5 to 6.
Shred cheese and let stand at room temperature overnight or several hours. Mix with sausage and Bisquick until smooth. Make into small round balls. Place in covered containers and store in refrigerator until ready to serve. Place on cookie sheet and bake at 350° for 12 to 15 minutes. Serve hot.
Combine first 10 ingredients in a large heavy saucepan. Bring to a boil and simmer for 5 minutes. Add the fruit. Return to boil. Turn heat to low and cook until mixture starts to thicken, approximately 1 hour, stirring often (the chutney will thicken as it cools). Remove from heat and divide into containers. Store in refrigerator or freezer. Goes great with almost anything.
Brown meat and drain well. Add all ingredients and cook at a high boil for 20 minutes, then simmer for 1 hour. Serve.
Combine lettuce, cauliflower, cooked bacon and thinly sliced onion in salad bowl. Mix mayonnaise, sugar and Parmesan cheese into smooth dressing. Pour over salad and top with grated cheese. Chill and serve. May be made 1 hour ahead of serving.
Mix jelly and mustard together in medium pan. Heat until dissolved into syrup. Add wieners.
Fry bacon; dry and crumble. Mix with broccoli, raisins and onions.
Slice and boil carrots in saltwater until fork tender. Drain and cool. Mix with other vegetables and cover with marinade.
Brown hamburger meat and onion; drain. Combine meat, Veg-All and cream of mushroom soup in casserole bowl. Cut up Velveeta cheese and mix with spoon. Bake in oven at 350° until cheese is melted.
Preheat the oven and baking sheet to 425°. Boil the potatoes until almost done. Add the broccoli flowerets the last 1 to 2 minutes of cooking time or add the mixed vegetables the last 2 minutes. In a large saucepan, combine butter, flour and pepper. Cook over medium-low heat until mixture is bubbly and thick. Gradually stir in broth and milk and stir until mixture begins to thicken. Add cheese and stir until melted. Fold in chicken and potatoes-broccoli mixture. Pour into pie crust. Moisten edges with water. Top with other crust. Crimp edges. Slit top. Bake 30 minutes.
Separate eggs. Beat yolks with sugar until light and thick. Beat whites until stiff; fold into yolk mixture. Fold in remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes.