HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together sugar, oleo, syrup and salt; cook, stirring constantly at medium heat until it spins a thread. Add peanuts and cook again until light golden brown. Remove from heat. Add the soda and stir thoroughly. It will be bubbly and airy. Pour onto a greased cookie sheet, spread out and cool. Break and enjoy.
Mix first four ingredients and beat until fluffy. Add egg and beat. Add flour, soda, cream of tartar and vanilla. Drop cookies in ungreased pan. Bake at 350° for 10 to 12 minutes.
Overnight, marinate chicken in teriyaki sauce. Spread a little mayonnaise on each side of each piece of chicken. Grill chicken and pineapple for about 20 minutes (medium to low heat). Serve with any other desirable dishes.
Simmer the first 4 ingredients until tender. Add remaining ingredients and simmer until desired thickness. Serve on buns.
Mix flour and cheese together in plastic bag. Take chicken and put in bag; coat chicken with mixer. Put olive oil in frypan and brown the chicken and then add onions and can of tomatoes; simmer for about 20 minutes. Can serve with pasta. While simmering, make pasta.
In a 1 1/2-quart casserole, stir together chicken broth and cornstarch. Stir in frozen vegetables. Cook, covered, on High in the microwave for 4 minutes, stirring once. Cook, covered again, for about 4 minutes or until bubbly. Stir; cook, covered, for 2 minutes more. Pour egg into hot soup; stir once. Serve immediately. Ladle soup into soup bowls. Makes 4 side-dish servings.
Place flour in large plastic food storage bag. Add a few pieces of chicken; shake to coat. Remove chicken from bag and repeat with remaining chicken. Heat vegetable oil in a large skillet. Add chicken. Brown over medium high heat. Remove chicken from skillet; set aside. Add onion, green pepper and garlic to skillet. Saute over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt, oregano and pepper, stirring to break apart tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat. Simmer 40 to 50 minutes or until chicken is tender and meat near bone in no longer pink. Serve with noodles.
Seal and put in 175 degree oven for 1 hour. Last 10 minutes turn oven off.
Mix sugar and oil. Add eggs and beat. Add dry ingredients and vanilla. Blend well.	Add apples and nuts. Pour into a greased tube pan. Bake at 350° for 1 1/2 hours. Top with caramel frosting.
Melt margarine; add flour, salt and pepper. Add milk. Cook, stirring constantly until mixture boils and thickens. Makes 1 cup.
Mix all ingredients. Put in oiled loaf pan and bake in a 350° oven for 1 hour. Yield: 4 servings.
Boil the water and raisins for 5 minutes; let cool. Combine all ingredients. Bake at 350° for 10 to 15 minutes.
Pour boiling water over jello. Cool and add fruits and nuts. Refrigerate to jell. Sour cream or Cool Whip may be spread over jello after jelling if desired.
Fry bacon (chopped) in skillet; remove and drain. To bacon fat, add onion, potatoes, salt and boiling water. Cover; simmer for 15 minutes. Add broccoli that was cooked in 1 cup water until well done and mashed fine or has been pureed in blender. Simmer for 5 minutes.
Put ice in punch bowl. Pour apricot brandy and rum over it. Boil orange juice, lemon juice and sugar together; mix well. Pour over ice. Add the soda, 7-Up, grenadine and lime juice. Slice the lemon, lime and orange very thin and add to punch. Let sit several hours to ripen. Just before serving, pour in champagne. Makes about 2 gallons.
Brown beef; add onion and garlic. Cook until onion is yellow. Add tomatoes, tomato sauce, mushrooms, basil, oregano, parsley, pepper and instant beef bouillon. At this time, you can cut the tomatoes in the pan with the spatula. Boil macaroni; drain and add to meat mixture; stir in cheeses, saving thin slices for top layer as it is a good idea to stir once during baking. Bake 25 to 30 minutes at 325°, the last 10 minutes uncovered with cheese slices and topping.
Melt chips in double boiler. Add peanuts and Rice Krispies and mix well. Put on cookie sheet covered with wax paper. Spoon as large as you wish. Put in refrigerator to chill, about 1/2 hour.
Push egg yolks through sieve. Add mayonnaise and oil; stir. Add other ingredients. Last, put egg whites through sieve. Mix it all together. Refrigerate.
Mix in saucepan. Cook for 3 minutes or until mixture pulls away from sides of pan. Knead until smooth. Store in airtight container.
Wash and trim cauliflower. Smear margarine all over cauliflower and dip it into cracker crumbs. Bake whole in 350° oven for 10 to 15 minutes.
Combine and cream the mayo, cream cheese, garlic powder, onions and horseradish. Spread mixture on dried beef slices and roll up. Chill and serve.
Combine all ingredients in a large bowl. Mix well. Bake in greased and floured tube pan for 60 minutes at 350°. While cake is hot, pour on filling.
Mix all ingredients well and add enough flour to meal to make batter thick enough to drop by teaspoons into hot grease. Cook until golden brown. These are very good and do not taste at all like squash!
Drain and rinse artichokes. Cut into pieces. Mix with cheese, pepper and mayonnaise. Pour into small crock and bake at 375° for 15 to 20 minutes. Brown top. Serve warm with crackers.
Place chicken in a shallow glass bowl. Pour in mixture of soy sauce, honey, ginger, garlic and sherry. Turn chicken to coat well with soy marinade. Cover and place in refrigerator overnight. Remove chicken from marinade. Place on grill about 6-inches above glowing coals. Cook until well browned on both sides, turning once, for approximately 30 to 40 minutes. Garnish chicken with green onions and watercress or parsley.
Beat milk, eggs and soda together; set aside. Mix remaining ingredients in a large bowl. Add milk mixture and stir. Dough will be very sticky. Split between 2 buttered and floured round casserole dishes (1 1/2-quart size). Bake at 375° for 1 hour and 10 minutes. Cool in pan 1/2 hour, then on rack.
Bone the chicken breasts. Flatten each breast out using a meat hammer. In a medium bowl, mix the cream cheese, chives and Cheddar cheese. Place a blob of cheese on each breast (a little less than a tablespoon). Fold the chicken breast over the cheese and wrap the bacon around it (forming a little package). Sprinkle lightly with paprika.
Cut bell peppers in half. Boil for 3 minutes. Place peppers in baking dish. Mix in bowl the hamburger, onion, tomato sauce and rice. Fill peppers. Pour tomato sauce over top. Bake at 350° for 45 minutes.
Melt chocolate with margarine over low heat. Stir until blended. Remove from heat. Blend in milk. Mix in sugar, cornstarch and salt. Beat in eggs and vanilla. Blend into chocolate mixture. Pour into pie shell(s). Combine coconut and nuts. Sprinkle over filling. Bake at 375° for 45 minutes. Filling will set as it cools. Cut after 4 hours. (Cover loosely with foil the last 15 minutes in oven.)
Butter 9 x 13-inch pan. Add 1 cup of the croutons. Saute mushrooms in small amount of butter. Add celery, green peppers and onions; saute until slightly tender. Add salt, pepper, soup and mayonnaise. Stir and pour on top of croutons.
Mix all ingredients together and pour into a 9 x 13 ungreased pan. Bake at 350° for 40 to 50 minutes. Spread with Cream Cheese Frosting (I use black walnuts).
Preheat oven to 300°. Remove stems from spinach and chard; wash leaves well and blanch in boiling water for 1 minute. Drain, plunge into cold water and drain again. Squeeze out excess water or use a salad spinner.
Put the pie filling in a buttered 8-inch pan. Combine dry ingredients and cut in butter. Sprinkle over filling and bake at 350° for 40 to 45 minutes. Serve with whipped cream or ice cream.
Melt butter in a pan, add brown sugar and scatter it. Lay sliced pineapples over brown sugar. Mix cake mix and pour over the pineapples. Bake at 350°. Cool.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes after it reaches a full, rolling boil. Remove from heat and add oats, vanilla and peanut butter. Stir until blended. Drop on wax paper until cool.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4-inch, or line with paper baking cups. Mix flour, 1/2 cup sugar, the baking powder, salt and cinnamon in a large bowl. Stir in milk, butter, vanilla and egg just until blended. Fold in blueberries (batter will be lumpy). Divide batter evenly among muffin cups. Sprinkle each muffin with 1/4 teaspoon sugar. Bake 25 to 30 minutes or until golden brown. Cool 5 minutes; remove from pan. Makes 1 dozen muffins.
Beat egg yolks with sugar until nice and fluffy. Add vanilla and other extracts. Fold into beaten egg whites. Beat whipping cream until whipped; fold in. Add milk, stirring, until it's drinking consistency.
Heat lobster by frying slowly in butter for 3 minutes. Add seasonings and heat 1 minute. Add cream and slightly beaten egg yolks; simmer 3 minutes more. Add sherry and serve. Serves 2 to 4.
Cream butter and sugar together. Add eggs and molasses. Mix well. Add soda to buttermilk. Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with the dry ingredients. Bake in thin layers (about 1/2 inch thick) in either 9-inch cake pans or the old-fashioned "black griddle" for about 12 minutes at 350°.
Melt jelly in chili sauce. Combine remaining ingredients. Shape into small balls and bake at 400° for 15 minutes. Place meatballs in crock-pot. Cover with sauce and leave on low until serving.
Heat oven to 350°. Grease and flour tube pan. Heat applesauce and soda together. Set aside to cool. Toss dates and raisins with 2 tablespoons of flour. In a large bowl, combine all dry ingredients. Add cooled applesauce and soda. Mix at medium speed. Add raisins, nuts and dates. Bake for 1 hour. Cool before removing from pan.
First plant 3 rows of peas: 1 of perseverance, 2 of politeness and 3 of prayer. Next plant 3 rows of squash: 1 squash gossip, 2 squash selfishness and 3 squash indifference, then plant 3 rows of lettuce: 1 let us be loyal, 2 let us be truthful and 3 let us love one another. No garden is complete without turnips: 1 turn up for work, 2 turn up for church and 3 turn up with a smile.
Put into greased 9 x 13-inch cake pan. Bake at 350° for 15 to 20 minutes.
Soak cucumber in 2 gallons of water with lime for 24 hours. Remove from lime water and soak in clear water for 4 hours. Change water every hour.
Cut up cabbage and steam for 12 minutes; drain well. Mix cheese with milk and flour; add to cabbage.
Cream butter; add other ingredients. Form into small finger shape cookies on cookie sheet. Bake for 1 hour at 250° to 275°. Remove from oven and shake in bag containing enough powdered sugar to coat them.
Melt morsels in a heavy pan over low heat with condensed milk, stirring constantly. Remove from heat. Stir in remaining ingredients and spread in a wax paper-lined ;8-inch square pan. Chill 2 to 3 hours until firm. Turn fudge out onto cutting board. Peel off paper and cut into squares. Cover tightly and store at room temperature.
Sift dry ingredients; work in shortening. Add milk; knead 5 or 6 times. Roll out. Bake at 425° for 12 minutes or until brown.
Combine all ingredients; store in airtight jar. Use 1 to 2 teaspoons for each cup of hot water.
Braise pork. Add carrots and onions. Cook until almost done. Add cabbage and cook until done. Add 3 ounces soy sauce or to taste. Add salt, m.s.g. and black pepper to taste. Cook enough rice for 4 people. Serve mixture over rice or mix with rice.
Scald milk with butter. Heat oven to 350°. Put bread crumbs in 1 1/2-quart baking dish. Blend in remaining ingredients and stir. Place baking dish in pan of hot water about 1-inch deep and bake for 45 to 50 minutes until knife inserted comes out clean.
Mix bread, 1/2 of the diced up onion and 1 egg. Sprinkle salt and pepper. Add a little of milk to keep it together. Mix hamburger, 1/2 onion (diced up) and other egg. Mix well. Put hamburger in pan and flatten out. Put bread mixture in middle of pan, then cover with hamburger to make a meat loaf. Bake at 350° for 1 1/2 hours or until brown.
Put over very low heat and stir as cheese starts to melt. Mix well and heat. Serve with nacho chips.
Boil lasagna noodles (10 to 12) in 4-quart pan. Brown ground chuck in large skillet. After browning, add spaghetti sauce and tomato sauce. When noodles are tender, drain and let cool. In 9 x 13-inch pan, layer 3 layers of sauce, cheese and noodles. For cheese layer, add 1 egg to large carton of cottage cheese. Also, stir in 1/2 cup Parmesan cheese. Sprinkle Mozzarella cheese on top of cottage cheese. Layer sauce, cheese and noodles. Bake at 400° for about 45 minutes.
Mix oleo, brown sugar and dates together and bring to a boil. Remove from heat. Add nuts, coconut, Rice Krispies and vanilla. Allow to cool. Roll into 1 inch balls and roll in powdered sugar.
Cream cooled butter and sugar until light. Blend in vanilla and eggs. Mix flour, baking powder, salt and add to creamed mixture. Beat for several minutes. Sprinkle chocolate chips in prebaked shell and work some up the sides. Pour batter on top and spread carefully to cover entire surface. Bake at 350 degrees for 35-45 minutes until golden and tester comes out clean. Serve hot ala mode with vanilla ice cream on top. If it is cooled, just heat up in microwave and then serve. Also very good served at room temperature.
Make layer of each, except cracker crumbs, and put them on top. Bake in moderate oven until bubbly, about 20 minutes.
Simmer 1 1/2 to 2 hours. Put directly into jars while boiling. Can pressure up to 5 pounds.
Pour pineapple with juice and jello in boiler; mix well. Bring mixture to a rolling boil, stirring constantly. Remove from heat. Refrigerate until it starts to thicken. Stir in buttermilk, Cool Whip and nuts. Mix well.
Cut up Kolbassi into 1/2 inch slices. Put in crock pot. Add smokies and wieners. Add the crushed or cubed pineapple (juice and all). Pour BBQ sauce over. Cook about 4 hours.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes about 5 dozen.
Cut carrots and leek into coins. Saute carrots and leek in butter until soft. Add chicken broth and water. Boil until very soft and mushy. Put in blender. Add nutmeg, salt and pepper. If you wish to add potato, do so at the beginning.
Crumble ground beef into 1 1/2-quart casserole. Cover loosely and microwave on High (100%) until very little pink remains, 2 1/2 to 3 1/2 minutes; stir and drain.
Beat egg; add shortening. Add sugar. Add crushed ripe bananas. Dissolve soda in sweet milk. Add salt and flour. Bake in loaf pans 45 minutes at 350°.
Melt butter in Dutch oven. Add onion, apples and caraway seed. Cook and stir 3 minutes. Add cabbage, beer, sugar, salt and pepper. Add water to cover cabbage. Heat to boil. Reduce heat. Simmer, covered, until cabbage is tender, about 20 to 30 minutes. Add sausage. Cook until heated through. Remove sausage to serving platter. Keep warm. Drain off cooking liquid. Add melted butter and vinegar. Toss well. Put cabbage in center of serving platter surrounded with sausage.
Heat oven to 350°. Lightly grease 15 1/2 x 10 1/2 x 1-inch pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen appetizers.
Preheat oven to 425°. In 9-inch nonstick skillet, combine margarine and oil and heat until margarine is melted; add onions and saute over high heat until golden, about 2 minutes. Set aside. Line 15 x 10 x 1/4-inch nonstick jellyroll pan with pizza crust dough, pressing dough to edges of pan. Spread onion mixture evenly over surface of dough, leaving 1/2-inch edge on all four sides of dough; sprinkle poppy seed over onion mixture. Bake until dough is golden brown, about 20 minutes. Cut into 20 equal pieces.
Mix flour, salt and spices. Add chopped nuts and raisins. Cream shortening and add sugar gradually and continue to beat until light. Stir soda into applesauce. Add well beaten egg. Drop by teaspoon onto a greased baking sheet. Bake at 325° for 12 minutes. Do not overbake.
Dissolve jello in hot water and mix in all ingredients (except sour cream). Put half in a mold and put in refrigerator and keep half on the counter. After the jello in the refrigerator has jelled, cover with 2 cups of sour cream and cover with the remaining jello mixture and return to refrigerator.
Boil chicken over medium heat until done, saving the broth. Allow chicken to cool, then remove all meat in small pieces, discarding the skin and fat.
Pour mixture over chops. Place in a casserole. Cover and bake at 300° for about 1 hour.
Follow King Solomon's advice for making good children and you will have a good cake (Proverbs 23:14).
Bring water to boil. Cook noodles. Spray bottom of 11 x 13-inch pan or large baking dish. Sprinkle small amount of cheese in dish. Heat olive oil in skillet. Saute 1/3 shrimp in oil until done. Put in baking dish with small amount of oil. Saute 1/3 scallops in oil. Add to dish. Saute half of mushrooms. Add to dish. Cover with 1/4 of mixture of cheese. Should wash skillet before proceeding. Repeat. After second part of mushrooms are put in baking dish, cover with drained noodles. Saute remaining shrimp. Put on noodles. Saute remaining scallops. Put on noodles. Cover with remaining cheese. Put in oven for 20 to 30 minutes at 350°. Enjoy.
Cream oleo and sugar. Add other ingredients and make out like small marbles. Make dent in center. Cook at 350° for about 10 minutes and while warm sprinkle with granulated sugar. Makes 300 or more according to size.
Boil first 4 ingredients slowly for 10 minutes; add tea bags and steep for 10 minutes. Add orange juice and lemon juice.
1. Brown Italian sausage in skillet. Remove & leave drippings. 2. Saute green and red onions, onions, and mushrooms in sausage drippings. Mix together with sausage and cool. 3. Make bread dough by mixing flour, yeast, and sugar with 1 c. hot water and oil. Mix well. 4. Add enough flour to make dough that is not sticky (appx 2 more cups). Roll up in a greased bowl and let set 1/2 hour. 5. Roll out on floured board into rectangle. On 2/3 of dough spread mozzarella cheese. On top put sausage mix.
Soften cream cheese with cream. Add sugar, one cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth. You may double the recipe if needed. This frosting may be kept in the refrigerator for several days.
Place first 5 ingredients in crock-pot on high until thoroughly hot. Add Velveeta. Turn on low until melted. Stir and serve with chips, taco shells or wrap in tortillas.
Boil macaroni until done; drain with cold water. Cool. Cut up salami, cheese, green pepper and onion. Mix together; salt and pepper to taste. Marinate overnight with 2 packages Good Seasons Italian dressing. Stir once in awhile.
Blend unpeeled tomatoes; blend in remaining ingredients. Cook 25 minutes. Process 15 minutes.
Preheat oven to 250°. Chop onion and green pepper. Add ketchup until thick like a paste. Spread the paste on top and ends of roast. Bake 1 hour at 250°, then all day at 150°. This roast is always perfect any time it is served that evening.
Cream shortening and sugar together. Add molasses. To the warm water, add the baking soda. Then add this mixture to shortening mixture. Stir in flour, ginger and cinnamon. Add raisins. Drop by teaspoonful onto baking sheet. Cook for 8 to 10 minutes in a 375° oven.
Slice bread in half lengthwise. Brown and crumble hamburger. Spoon sauce over bread; add cheese and then layer hamburger. Bake at 350° for 15 to 20 minutes.
Is it a liquid or a solid? Put this on a cookie sheet or waxed paper and have fun!
Blend cream cheese, sugar, juice and rind with electric mixer until well blended. Fold in walnuts and whipped topping. Pour in	pie shell and chill for several hours until firm.
Preheat oven to 350°. Butter 2-quart baking or souffle dish. Layer bread, cheese and tomatoes in that order (2 layers). Beat together eggs, milk, wine, thyme and mustard. Pour over cheese, bread and tomatoes. Bake 35 to 45 minutes or until puffed and browned.
Barely cover haddock with water. Simmer until flaky. Drain. Break into chunks; set aside.
Prepare macaroni according to package directions. Drain. Saute onion in butter until tender. Combine all other ingredients except cheese. Pour into a 3-quart casserole dish. Sprinkle cheese around edges of dish. Bake in oven at 350° for 30 minutes.
Combine butter and cream cheese in large bowl; beat until smooth and creamy. Blend in vanilla. Combine flour and salt; gradually add to butter mixture, mixing until mixture forms soft dough. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm.
Mix in order given and drop by teaspoon on greased cookie sheet. Bake at 375° for 10 minutes.
Preheat oven to 425°. Cut chicken into pieces. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat butter and Crisco in oblong pan in 425° oven until melted. Place coated chicken (skin side down) in pan. Cook uncovered 30 minutes. Turn chicken over. Cook uncovered about 30 minutes longer.
Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 teaspoon cumin and seasoned salt. Heat for 1 hour. Serve with crusty bread.
Preheat oven to 375°. In a bowl combine the cracker crumbs, pecans, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch spring form pan. Bake about 8 minutes; remove from oven and set aside.
Cream shortening and sugar; add eggs and beat well. Sift dry ingredients together and add alternately to creamed mixture with milk. Add vanilla and then stir in cherries and coconut. Drop by teaspoonful onto cookie sheet. Bake at 375° for 12 to 15 minutes.
Simmer vegetables in water, onion and bouillon. Start with those that need more cooking. Add other veggies until all are tender. Add soup, then cheese. Simmer until cheese melts.
Combine first 7 ingredients. Cook until butter is melted and sauce is hot. Discard cloves. Add basil and pour mixture over carrots.
Blend margarine, cream cheese, Eagle Brand milk, powdered sugar, vanilla, chopped walnuts and coconut. Chill overnight in freezer. Form into balls and dip in chocolate. Make chocolate chips in double boiler and add paraffin. Store in cool place. Yields 80 to 100 pieces.
Pour jello over cottage cheese, but do not dissolve jello in water. Pour directly from package. Drain pineapple and mandarin oranges, then mix in Cool Whip. This can be made a day ahead and keeps for several days. If a little moisture appears, simply stir. Makes 6 servings.
Cream butter and sugar. Add the rest of the ingredients. Roll into 1-inch balls and bake at 375° for 10 to 15 minutes or until light brown. Roll in powdered sugar when cooled.
Stir ingredients all together; add chicken wings. Marinate at least 1 day, stirring occasionally. Put in oven for 1 1/2 hours at 350°; cover with foil for 1 hour. The last 1/2 hour take off foil.
Mix the children with the dogs and empty into the field, stirring continuously. Sprinkle the field with the flowers. Add the deep blue sky. Bake in hot sun. When children are well browned, they may be removed. They will be found right for setting away in a cool bath tub. Serves two loving parents.
Stew chicken in salted water until very tender. Reserve broth for dressing mixture. Bone chicken and cut into large chunks.
Let poppy seed and warm water set while mixing the rest of the ingredients. After mixing the rest of the ingredients, add poppy seed to it. Grease and flour 1 loaf pan or 2 small loaf pans. Bake at 350° for 35 to 40 minutes.
Mix in blender with crushed ice and top with whipped cream, then lace with Kahlua.
Stir sugar, vinegar and salt thoroughly and pour over sliced vegetables. Cover and refrigerate 24 hours. Stir occasionally. Put into pint containers and freeze! Will keep several months. Thaw before serving and refrigerate any not used.