HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugars and shortening. Add egg and vanilla; mix well. Combine soda, salt and flour together. Put coconut, candied cherries and Brazil nuts into the mixture and mix well. Add the dry ingredients. Mix well. Shape into balls and press with fork on ungreased cookie sheet. Bake at 350° to 375° for 20 to 25 minutes.
Cream butter and sugar. Add the eggs and beat well with a wooden spoon or for 3 minutes with a mixer. Stir in the orange juice, bananas and walnuts. Add the baking soda to the flour and blend well, then stir into the wet ingredients. Bake at 350° in a greased loaf pan for 1 hour or until done.
Brown coconut in butter until golden brown, stirring constantly. Add the cracker crumbs and mix well. Press 1/2 of the mixture into the bottom of a 9 x 9-inch pan. Dissolve jello in hot water; stir in sugar and lemon juice. Chill until slightly thick. Fold in whipped milk. Spoon into pan. Top with remaining crumbs. Chill until firm. Garnish with whipped topping and a cherry. Excellent. Serves 8.
Coat chicken with flour, salt and pepper. Brown chicken in hot oil. Add garlic, onion, tomatoes and wine. Cover and simmer over low heat, about 30 minutes until thickest pieces are tender.
Put chicken in baking dish. Sprinkle with salt and pepper. Put sauerkraut over each chicken breast. Top each with a slice of cheese. Bake at 325° for 1 1/2 hours covered with foil. Sprinkle with parsley and serve with Thousand Island dressing on the side. Serves 4 to 6.
In a double boiler, melt chocolate chips with wax. Mix margarine, peanut butter and Rice Krispies together, using hands. Make into small balls. Dip into chocolate mixture and set on wax paper. Place wax paper between layers when storing. Makes 13 dozen.
Mix together first 5 ingredients. Heat pan. Add 2 tablespoons oil and ginger. Add pork mixture and stir-fry. Again heat 2 tablespoons oil and ginger. Add salt and celery and stir-fry. Add cabbage and stir-fry. Put in colander and cover with a weight and let drain. Wrap rolls and deep-fry.
Mix flour, salt and shortening until shortening is well crumbled. Mix beaten egg, water and vinegar together. Add to flour mixture. This can be rolled out and used now or kept in the freezer and used as needed.
1. Preheat oven to 350°. Mix flour, butter and cheese into a dough with your hands.
Mix peanuts, pretzels, cereals and M&M's in large bowl. Melt chocolate or coating in double boiler or in microwave (don't burn!) as directed on package. Stir.
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Top with Piquant Sauce (following). Put in shallow loaf pan and bake 45 minutes at 350°. Better if it sits a while before eating.
In a double boiler, combine 3/4 cup sugar, cornstarch, salt, cinnamon, nutmeg and cloves. Blend in egg yolks. Add sour cream, raisins and lemon juice. Cook and stir over low heat until thick. Cool. Add walnuts. Pour into pie shell. Beat egg whites until frothy. Add cream of tartar. Beat until peaks begin to form. Gradually beat in 1/4 cup sugar. Beat until stiff and glossy. Put meringue on pie. Bake at 350° for 18 minutes or until delicately browned. Serves 8.
Place the first four ingredients into a saucepan. Cook, stirring constantly, until mixture reaches a boil; then lower heat and simmer 10 minutes. Remove from heat; cool. In a 2-quart ice cream freezer can, pour the Eagle Brand, half and half, vanilla and salt. Whip the whipping cream and gently fold into the mixture. Add blueberry mixture and enough milk to fill the container.
Prepare lasagna noodles according to package directions. While noodles are cooking, brown ground beef in large skillet; drain. Add spaghetti sauce to ground beef. Lightly grease a 9 x 13-inch pan. Layer as follows: Noodles, cottage cheese, ground beef mixture, 1/2 of the Mozzarella cheese, noodles, 1/2 of the Mozzarella cheese. Mushrooms may be added if desired. Bake at 350° for approximately 30 minutes.
Cook potatoes for 30 to 35 minutes or until tender. Drain. Set aside. Fry bacon until crisp; remove, drain and break into pieces. Cook and stir onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook on low, stirring until bubbly. Remove from heat; stir in water and vinegar. Heat mixture to boiling, stirring constantly. Boil and stir for 1 minute. Add crumbled bacon and cooked potatoes into hot mixture. Heat through, stirring lightly to coat potatoes. (If desired, salad can be warmed in crock-pot for several hours.)
Combine all ingredients in mixing bowl. Drop by tablespoons an inch apart on lightly greased cookie sheet. Bake at 350° for 12 minutes. Cool pans on wire rack. Remove cookies with spatula.
Melt marshmallows and milk in top of double boiler. Pour over lime jello and stir until dissolved. Stir in cream cheese until melts. Add crushed pineapple. Blend Cool Whip and mayonnaise and add to mixture. Chill until firm.
Wash roast; trim off excess fat. With small knife, pierce 3 to 5 times. Insert 1/2 garlic clove in each place. Sprinkle top and sides with seasoned salt to taste. Lightly sprinkle with sage (top and sides). Insert meat thermometer and cook at 325° for 1 3/4 to 2 1/2 hours or until thermometer registers desired doneness, 140° for rare, 165° for medium and 180° for done.
In a large bowl, thoroughly mix 1 1/4 cup flour, sugar, salt and undissolved yeast. Add softened margarine. Gradually add very hot tap water and beat 2 minutes at medium speed, scraping bowl often. Add egg and 1/2 cup of flour to make a thick batter. Beat on high 2 minutes. Stir in enough flour to make a soft dough. Cover and let rise 1 hour in draft-free area until double. Turn dough out on floured board, knead until smooth, about 5 minutes. Roll out to 8 x 16-inch rectangle. Cut in 2-inch squares. Cut a slit 1/4-inch deep in each square. Place on ungreased cookie sheet. Cover and let rise until double, about 45 minutes. Fry in deep hot oil at 375° until golden brown on both sides. Drain on paper towels. Sprinkle with powdered sugar. Makes 32 doughnuts.
Grease 2 quart casserole. Into mixing bowl, sift flour, sugar, salt and baking powder. Stir in caraway seeds. With pastry blender, cut in butter until coarse. Stir in raisins. Combine buttermilk, egg and soda; stir into flour until just moistened. Turn dough onto lightly floured surface. Knead until smooth; shape into ball. Place in casserole 4 inches deep in center. Brush with beaten egg yolk. Bake at 375° for 1 hour 10 minutes. Cool before slicing.
Tear spinach pieces. Boil eggs; fry bacon crisp. Combine oil, sugar, catsup, vinegar, Worcestershire sauce and onion as a dressing. Refrigerate.
Wash and dry lettuce (not wet); break up. Layer in large flat bowl the lettuce, celery, pepper and onion. Sprinkle peas over top. Cover with mayonnaise. Sprinkle sugar on top, then cheese and bacon last. Cover tightly and refrigerate for 24 hours. Press salad down to get cover on if necessary.
Mix mayo, sugar and vinegar. Add peanuts and raisins. Stir in broccoli. Chill well.
Stir soup and 1/2 of oleo together. Add Veg-All and 1/2 of Ritz crackers. Put in casserole dish and sprinkle rest of crackers (mixed with rest of oleo) on top. Sprinkle a little grated Cheddar cheese on top. Heat about 30 minutes at 350°.
Mix jello and apricot nectar; heat until dissolved. Add other ingredients and refrigerate 3 hours. When set, add topping.
Heat oven to 350°. Grease and flour 3 round pans. Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla, in large bowl on low speed, scraping bowl. Beat on high speed 2 minutes. Beat in egg whites, high 2 minutes. Stir in coconut and pecans. Pour into pans. Bake 30 to 35 minutes until cake top springs back when touched. Cool 10 minutes. Remove to racks, cool completely. Frost with cream cheese pecan frosting.
Cut chicken breast in half; place skin side up in 12 x 7 1/2 x 2-inch pan. Top	with onions. Sprinkle salt, paprika and pepper. Mix orange juice, brown	sugar, vinegar, ginger and nutmeg. Pour over chicken. Cover tightly. Microwave. Turn dish half turn. Cover 8 to 13 minutes longer.
Beat eggs; add sugar, flour, salt, pepper, pimientos, cheese and butter; mix together. Add corn with liquid; mix well. Pour in casserole dish. Bake at 350° for about 30 minutes.
Cook oats in water and cool. Beat eggs with mixer. Add oats. Add melted margarine, then add both sugars. Mix well. Add all dry ingredients. Pour in 9 x 13-inch baking dish. Bake at 350° for 30 to 35 minutes.
Cook capellini until barely tender, drain, rinse and place in large bowl. Toss capellini with little olive oil to keep from sticking together. Meanwhile, in large skillet, heat 3 tablespoons of olive oil and melt the butter over medium heat; add shrimp and garlic and saute until shrimp just turns pink. Stir in lemon juice, basil, parsley, oregano, dill weed and chicken broth; reduce the heat and simmer until heated through. Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated. Season with pepper and serve.
In a small bowl, proof the yeast in 1/2 c. warm water for 15 minutes. In a food processor, blend 1-1/2 c. flour with the yeast mixture, potatoes, milk, butter, eggs, salt, brown sugar, sugar, cinnamon, nutmeg, allspice, mace and cloves, pulsing 5 times. Transfer the mixture to a bowl and let stand, covered, for 30 minutes, until bubbly. Meanwhile, let the raisins soften 30 minutes in the heated rum/water mixture. Into the yeast mixture, stir the raisins with the rum, citron and 4-1/2 c. of remaining flour. Combine until a dough is formed. Knead in the remaining flour and then let rise until doubled. Punch down and form into 20 balls. Place the balls 1 inch apart on a greased baking sheet. Cover and let rise in a warm place for 30-40 minutes. Bake at 350° for 15-18 minutes, or until golden. Glaze: In a small saucepan, combine the milk and sugar and bring to a boil, stirring constantly, until it is reduced to 1/4 c. Brush the buns with the glaze while they are warm, and then brush them again 2 minutes later (giving the first layer a chance to set). Cool completely. Icing: In a small bowl beat together the butter, milk and lemon juice. Add the powdered sugar in batches, beating until smooth after each addition. Put into a pastry bag fitted with a small, plain tip, and pipe the icing onto each bun in the form of a cross.
Cream sugar and margarine. Blend in pretzels. Pack in 9 x 13-inch Pyrex dish and bake for 10 minutes at 350°. Let cool. Mix 3 tablespoons of sugar and cream cheese and spread over first layer. Mix Jell-O and water, then add strawberries and let begin to cool. Pour over top and chill completely.
Mix Jell-O, 1 cup water, 1 cup sugar and Kool-aid; all but pineapple juice. Add pineapple juice and all the rest of ingredients to 1 gallon of water. Freeze in gallon containers (Tupperware or empty plastic milk container). Leave space to freeze at top to expand while freezing. Can be done far ahead for parties or weddings.
Heat oven to 375°. Mix all ingredients. Drop by spoonfuls 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 10 minutes. Remove from cookie sheet; cool. Spread with Maple Butter Glaze.
Cook beans fast for 1 1/2 hours. Brown meat and add onion, bell pepper, seasonings and green chilies. Cook until mixed well. Add salt and pepper to taste. Add to beans. Stir in tomatoes and simmer for 4 to 6 hours.
Grind and drain onion, green peppers, red bell peppers and tomatoes. Add flour, vinegar, sugar, mustard, salt and celery seed. Cook all ingredients together for 30 minutes. Remove from heat. Add last, 1-quart mayonnaise to the cooked ingredients and mix well. Seal in hot sterile jars (pint).
Let cucumbers and onion stand in 2 tablespoons salt for 2 hours. Pack into sterile jars. Heat sugar and vinegar just enough to melt sugar. Pour over pickles; seal and freeze. White vinegar must be used.
Combine bread cubes, chicken, onion, celery, mayonnaise and seasonings. Trim the 4 slices of bread and lay on top. Combine eggs and milk and pour over bread. Spoon soup over this. Bake at 325° for 1 hour, putting cheese on top the last 15 minutes. Cut in squares and serve.
Wash and pat dry the chicken. Melt margarine. Add garlic and oregano. On paper towel, mix bread crumbs, Parmesan cheese and salt. Dip chicken in margarine mixture. Roll in bread crumbs and cheese. Place in large baking dish that has been sprayed with Pam. Pour remaining margarine on top of chicken. Bake at 375° for 45 minutes or until chicken is done.
Cook and stir broccoli in dressing for 2 minutes. Cook tomatoes in small saucepan over low heat for 5 minutes. Serve over fettucine. Top with Parmesan cheese. Serves 4.
Mix first five ingredients together. Gently stir in broccoli and put the mixture into a casserole dish. Melt the margarine and add the cornbread stuffing.	Mix and pour it on top of the casserole. Bake at 350° for 25 minutes. This is a very tasty vegetable dish and always a sellout!
Preheat oven to 425°. Grease baking sheet. Unroll pizza dough and cut into squares, separating on baking sheet. Spoon pizza sauce on squares. Spread and top with pepperoni, olives and peppers. Sprinkle with cheese. Bake for 10 to 12 minutes or until brown.
Mix Eagle Brand milk and lemon juice first. Then add pineapple and Cool Whip. Refrigerate.
Shape ground beef into patties. Wrap each with a strip of bacon, secure with a toothpick and broil to desired doneness. Remove toothpick and serve on warm open-faced buns. Top with your favorite gravy.
Fry bacon and crumble with lettuce, cauliflower and onion. Spread Miracle Whip over this and add cheese. Do not mix. Cover and let stand 24 hours. Mix lightly and add salt to taste.
Blend it all gradually and correct seasonings to your taste. If you need to add a bit of reserved liquid to make it blend, do so. Excellent with veggies or crackers.
Mix the above ingredients together and shape dough into balls (small). Press down with a fork. Bake at 350° until done, 8 to 10 minutes.
In a large crock-pot, combine beef, chopped onion, 2 to 3 cans of soup, 1 envelope of dry onion soup mix and sliced mushrooms. Mix thoroughly. Cook on high for 1 hour, then low for 4 or more hours. Serve over cooked noodles or white rice.
Shred cabbage into glass bowl. Stir in salt and ice cubes. Cover. Let stand 1 hour. After hour, squeeze out cabbage and put into glass or enameled container. Add carrot, pepper and onion. In a saucepan, combine sugar, vinegar, water, celery and mustard seed. Let come to boil, remove from heat. Let cool. Pour over vegetables. Mix and put into freezer container. Will keep as long as 1 year. Yield depends on size of cabbage. (This is a good way to use up garden cabbage.) Let thaw in refrigerator.
Dice bacon and fry until half done. Add chopped onion. Pour off most grease and add pork and beans. Add remaining ingredients; stir well and cover. Simmer for 30 to 45 minutes or bake slowly at 300° for a couple of hours.
Cook sugar, syrup and water together over moderate heat until it reaches the hard ball stage (252°) by candy thermometer, stirring often. Beat egg whites until foamy, then add the gelatin. Continue beating until egg whites stand in peaks, then slowly beat in the hot syrup mixture. Continue beating until test spoonful will hold its shape. Add nuts; drop quickly onto waxed paper, or pour out onto greased dish. Cut into pieces.
Mix eggs, sugar and salt; pour scalded milk into eggs, stirring constantly, until mixture coats spoon. Stir in vanilla. Makes 12 servings.
In skillet, brown beef, onion and green pepper. Pour off excess fat. Stir in tomato sauce and add a little bean juice. Add cumin, garlic powder and chili powder. Layer meat mixture, rice and pinto beans in a greased casserole dish. End with cheese on top. Bake at 375° for 15 minutes.
Bake in a 9 x 13-inch pan. Dump can of pineapple in the bottom (juice and all), then spread pie filling on top of that. Sprinkle cake mix on top of the pie filling. Put the margarine on the very top. Bake for 1 hour at 350°.
Make a white sauce by combining shortening, flour and milk. Add cooked spinach and cheese. Stir constantly until cheese melts. If you would like a more liquid soup, add more milk.
Cream margarine and shortening with sugar. Add eggs one at a time. Alternate baking powder and flour with milk. Add flavoring and nuts. Bake at 350° for 60 minutes or until done. Grease and flour pan.
Cook macaroni as directed on package. Drain and chill in cold water. Heat chili and tomato soup in a large skillet. Blend in the chilled and drained macaroni. Stir until mixture is heated throughout. Just as good reheated.
Combine honey and peanut butter in a saucepan and cook on low heat until peanut butter melts. Add dry milk and chocolate, stirring until chocolate melts. Add remaining ingredients and spread mixture in greased 12 x 8-inch baking dish. Refrigerate until set. Cut into squares.
Rinse and chop the broccoli. Use only the tips of the broccoli (not the stems). Chop the onion and nuts; add raisins. In a bowl, mix the mayonnaise, sugar and vinegar. This sauce should then be stirred into the larger bowl of other ingredients. Sprinkle cooked and crumbled bacon on the top of the salad before serving. Salad can be made ahead of time and is better after chilling for a few hours. Keeps well overnight. Stir before serving. Yields 8 servings.
Preheat oven to broil. Remove stems from mushrooms; discard stems. Fill caps with cream cheese. Broil 5 minutes or until lightly browned. Makes 3 dozen.
Mix first 7 ingredients together, then add apples, oleo and nuts. Add together and mix by hand (no mixer). Bake at 350° for 30 to 40 minutes. Check with toothpick.
Blend together until smooth. Spoon into graham cracker pie crust. Cool before serving.
Blend together cream cheese, sour cream and salt. Spread evenly on platter. Layer on top the lettuce, tomato, onion and Cheddar cheese. Pour taco sauce over all. Serve with taco chips.
Mix sugar and juices; set aside. Dissolve gelatin in boiling water; add cold water and cool. Pour gelatin and remaining ingredients into freezer can. Add enough milk to reach fill line. Freeze. Preparation Time: 45 minutes plus freezing time. Yield: 1 gallon.
Stir ingredients together and you have a great summer salad. Salads are at their best when lettuce has been spun with a salad spinner to remove moisture or pat-dry the leaves with a paper towel.
Spread mustard lightly over each piece of cubed venison. Place whole spring onion in middle and roll. Keep mustard inside the roll. Tie meat with string or fasten with toothpicks. Salt and pepper to taste. Dust roll-ups lightly with flour and brown in oil. Remove and make gravy. Place meat back into gravy. Add bouillon cubes. Cover and cook on low heat for 1 1/2 hours. Serves 6.
Mix. Spread over first layer and top with Cool Whip. Toasted coconut can be sprinkled on top.
Mix the flour, sugar, salt and cocoa. Add milk and cook in double boiler until thick. Remove from heat. Add butter and egg yolks and cook a few minutes longer. When done, add butter and vanilla. Pour into baked pie shell.
Cream butter well, add sugar and cream well. Add egg yolks and beat well. Beat egg whites until stiff. Add 3 tablespoons egg whites and 3 tablespoons flour into batter-sugar mixture. Alternate until all whites and flour are incorporated. Put in greased and floured 8 x 8 x 2-inch pan. Add blueberries. Bake at 350° for 25 minutes.
Slip skin from grapes. Bring pulp from grapes to a boil. Press through a sieve to remove seeds. Add skins to pulp mixture. Mix sugar, flour, salt and lemon peel and add to grapes. Pour into unbaked pie shell. Cover with latticework of crust. Bake at 400° for 40 to 50 minutes. If using pink or white grapes, do not add any lemon to mixture.
Cook potatoes in boiling water 30 minutes or until tender. Drain; let cool. Peel and cut into 1/4-inch strips. Set aside. Combine 1/4 cup butter and next 5 ingredients in large bowl. Gently stir in potatoes and cheese. Spoon into lightly greased 13 x 9 x 2-inch baking dish. Combine 3 tablespoons butter and stuffing mix. Sprinkle over potato mixture. Bake uncovered for 25 minutes.
Combine oats and buttermilk in a bowl. Allow to soak 30 minutes. Sift flour, salt, baking powder and baking soda together. Blend together melted shortening, brown sugar, egg and coconut; add oatmeal mixture. Blend well. Stir in dry ingredients, just enough to mix together. Spoon into muffin tins, well-greased, or use cupcake papers. Reserve some batter. With small spoon, put a small dab of preserves on each muffin, then cover each with remaining dough. Bake at 400° for 20 to 25 minutes.
In large bowl, stir together pumpkin, Cool Whip, instant pudding (dry) and pumpkin pie spices. Mix well. Stir in marshmallows and pecans. Takes about 3 minutes to mix. Very popular at holidays. Keep refrigerated.
First Layer: Melt the butter; stir in flour and chopped pecans. Press into bottom of a large Pyrex dish. Bake at 375° for 15 minutes and cool.
Take jar and fill with small cucumbers. Mix vinegar, water, sugar and pickling spice; bring to a boil, stirring constantly. Pour over cucumbers, packed. Seal jar.
Place bread on bottom of 9 x 15-inch pan. Cube cheese and put on bread. Combine eggs and seasonings. Pour over bread and cheese. Refrigerate overnight. Bake 1 hour at 350°. Fry bacon crisp and crumble over the top. Serves 10 to 12.
Preheat oven to 350°. Saute meat, green pepper and onion in skillet sprayed with cooking spray. Add salt, chili powder and pepper. Mix well. Add tomato sauce, cooked macaroni, beans and half of cheese. Mix well to blend. Pour into 2-quart casserole sprayed with butter flavored cooking spray. Sprinkle with remaining cheese. Bake 20 minutes or until cheese melts.
Mix the first 10 ingredients together with electric mixer and then add last 4 ingredients, mixing by hand. Drop on cookie sheet and bake at 350° for 12 to 15 minutes or until done. Cookies will be a light color when done. Makes 10 dozen.
Cook chicken by covering with water and boil until tender when stuck with a fork. Cook broccoli according to package directions; drain. Melt butter and blend in flour, salt and dash of pepper. Add chicken broth; cook and stir until mixture thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in 12 x 7 x 2-inch baking dish. Pour half the sauce over it. Top with chicken.
Wash mushrooms thoroughly. Cut in half and bring 1 quart of salted water to a boil. Boil mushrooms about 3 to 4 minutes. Saute garlic in oil until brown. Discard garlic and saute mushrooms for about 10 minutes. Add tomatoes, salt, pepper, hot pepper and parsley. Cook an additional 30 minutes on medium low heat. Makes 4 servings.
Cut steak into serving pieces. Combine flour, salt and pepper. Dredge meat in seasoned flour. Place onions in bottom of slow cooker. Add meat. Top with carrots and celery and cover with tomatoes. Cover. Cook on low 8 to 10 hours or high 3 to 5 hours. Serve over noodles or rice, but why not my mashed potatoes, as Taylor enjoys? Yield: 6 servings.
Mix flour, sugar, soda and salt together, then stir in the remaining ingredients. Pour into a greased 9 x 13-inch pan (glass pan preferred). Bake at 350° for 30 to 35 minutes.
Stir all ingredients in small saucepan over medium heat until thickened. Reduce heat. Cook 3 to 5 minutes to blend flavors. Makes 1 1/3 cups.
Cook carrots until soft; puree in food processor. Add eggs one at a time. Add sugar; blend well. Add rest of ingredients. Pour into greased 2-quart casserole dish. Top with cinnamon. Bake at 350° for 40 to 50 minutes. Test for doneness by inserting knife; if it comes out clean, it is done. Check every few minutes after 35 minutes. Serves 4 to 6.