HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an extra large mixing bowl, beat together the shortening and sugar with an electric mixer until fluffy. Add pumpkin and egg; beat until combined. In another bowl, combine flour, pumpkin pie spice, baking powder and baking soda; beat into the pumpkin mixture until combined. Spoon by rounded teaspoonfuls onto ungreased baking sheets. Bake in a 375° oven for 8 to 10 minutes, or until the tops seem firm. Remove; cool on wire racks. Prepare Cookie Glaze; spread over the cookies. Sprinkle with the chopped nuts, if you like. Makes 42 to 48 cookies.
Cream together eggs, sugar and oil. Sift together flour, soda, baking powder, salt, cinnamon and nutmeg. Peel, remove seeds and grate zucchini. Add dry ingredients, zucchini, chopped nuts and vanilla to creamed mixture. Mix well. Pour into 3 greased and floured 7 3/8 x 3 5/8 x 2 1/4-inch loaf pans and bake at 350° for 1 hour.
Mix the 2 egg whites with a dash of salt. Stir in powdered sugar with a fork until mixture is pretty stiff, then add 2 tablespoons cream and peppermint to taste. Separate into 2 batches and make 2 different colors (2 drops for green or pink, 1 drop for yellow or leave mixture white). Mix well.
Place water, salt and pounded ginger in dish. Place fish on top of this after cutting 3 to 4 slices across top of fish. Cover with waxed paper. Microwave on High for 10 minutes. Let fish stand 5 minutes. Sprinkle green onion and slivered ginger on top of fish. Heat oil with garlic until garlic browns lightly. Pour over fish and serve.
Mix cream cheese (room temperature) and seasoning mix well. Roll mixture in chopped pecans. Serve with crackers.
Mix all ingredients for 10 minutes. Pour into greased and floured tube pan. On top of cake, sprinkle 1/4 cup sugar and 1 teaspoon cinnamon. Take knife and swirl around into cake. Bake 45 minutes at 350°.
Cook pasta with a splash of vegetable oil and salt. Set aside. In a large hot skillet, saute the vegetables, except the onions, garlic, and herbs in small portions using olive oil so that is is easy to turn them with a spatula. Do not overcook the vegetables, they should be crunchy. Set aside each batch of vegetables until the remainder is cooked. Keep the skillet hot and turn the vegetables frequently so they cook evenly but do not burn. Saute the onions, garlic, oregano, and basil. Add the already sauteed vegetables; stirring and mixing them constantly. Add the bouillon, salt, and pepper. Once the vegetables are ready, mix them with the pasta, stirring together and serve.
Peel, seed and slice the squash. Steam in small amount of water until tender. Drain and mash with fork until no lumps are left. While squash is hot, add butter and let melt. Add all ingredients and mix well. Pour into a greased baking dish and bake about 30 minutes at 350° or just until pudding is congealed. Serve warm. Makes about 6 servings. Pumpkin or sweet potatoes may be used.
Combine all ingredients except shrimp in crock-pot; stir to blend well. Cover; cook on low 7 to 9 hours (high 3 to 4 hours). During last hour, turn crock-pot to high and add shrimp. Cook 1 hour or until shrimp turn pink. Makes 6 servings.
Brown sausage and strain. Spread in a 9 x 13-inch pan. Mix remainder of ingredients together; pour over sausage. Bake at 350° for 30 minutes.
Mix sugar, corn syrup, water and salt in 2 qt. casserole dish. Cook in microwave oven for 19 minutes.
Mix all ingredients together thoroughly. Roll into small balls. Place on ungreased baking sheet. Bake at 325° for 20 minutes and then 375° for 10 minutes.
Let cream cheese reach room temperature. Mix cream cheese in bowl until smooth; add sour cream, vanilla and sugar until smooth. Fold in Cool Whip with spoon until all ingredients are mixed well. Pour into 2 graham cracker crust pie pans and refrigerate until ready to serve.
Mix sugar, syrup and margarine in large saucepan. Bring to a boil. Beat eggs in gradually to syrup mixture. Add salt and vanilla.
Grease a baking sheet. Layer bacon, cheese and optional onion. In bowl, mix baking mix, milk, eggs and pepper until smooth. Pour over bacon and cheese. Bake, uncovered, at 375° until golden brown (about 30 minutes). Cut into bite-sized squares. Serve warm.
Mix all ingredients together except oil. Mix well and shape into balls. Fry meatballs in oil until browned. Drain and add to your favorite spaghetti sauce and serve over pasta. Meatballs can be frozen raw or cooked for later use.
Prepare cake according to directions on box, making two 8-inch or 9-inch layers. Let cool.
In an 8 x 4-inch glass baking pan, combine the ground beef, milk, egg, soup mix and salt. Mix well (mixture will be very moist). Press evenly in pan. Combine the brown sugar, mustard and catsup; spoon and spread over top of meat. Cook, covered with wax paper, 8 minutes or until center is done. Let stand, covered with the wax paper, for 5 minutes to finish cooking. Makes 4 to 5 servings.
Place sirloin in the freezer until slightly frozen. Slice diagonally across the grain, paper thin. Mix the rest of the ingredients in a bowl and pour over the meat. Marinate overnight. Put slices on a broiler pan. Broil 1 to 2 minutes; do not turn.
Combine all together except Cool Whip. Fold in Cool Whip last. Mix well. Chill before serving.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Sift the flour, soda, baking powder and salt and add to the creamed mixture. Add the vanilla, then stir in the oats and coconut. Drop by teaspoonsful on greased cookie sheet. Bake until golden brown, about 12 minutes, in a 350° oven. Makes at least 6 dozen cookies.
Make jello with lemon juice. Start jelling and then add other ingredients. Put in square 8-inch Pyrex or glass dish. A doubled recipe fits perfectly in a 9 x 13 dish. Lasts well for several days in refrigerator.
Take an overflowing measure of cheerfulness and add the milk of human kindness. Leaven with constantly rising good spirits and fold in plenty of patience. Season with common sense and a lot of laughter. Do not let the mixture stand, but stir continuously in the cup of your life. When ready, bake in the warmth of your heart over a high flame of faith. Do not cover with icing of selfishness or indifference. Instead, spread thickly with love and serve large and generous portions daily to your family and friends.
In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender. Drain off fat. In a 3-quart casserole or bean pot, combine the 3 beans, brown sugar, water, ketchup, vinegar and mustard. Stir in meat mixture until well combined. Cover the casserole or bean pot. Bake in preheated 350° oven for 45 to 50 minutes until heated through. Makes 12 to 14 servings.
Combine first 4 ingredients; set aside. Wrap tortillas in damp paper towels and microwave at High for 15 second or until hot. Brush both sides of tortillas, one at a time, with vegetable oil. Place 1/2 cup chicken mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom edge of tortilla; fold into a rectangle and place, seam side down, on lightly greased baking sheet. Bake at 425° for 10 minutes or until crisp. Serve with shredded lettuce, sour cream, salsa and cheese.
Brown ground beef in oil. Add salt, chili powder, oregano, minced onion and tomato sauce. Simmer together for 10 minutes. Layer a soft corn or flour tortilla with meat sauce, then cheese. Repeat 2 times, making a stack containing 3 tortillas with meat and cheese. Bake in a 350° oven until hot and melty (10 to 15 minutes). Cut into wedges. Makes 2 stacks (4 servings).
Cover bottom of 9 x 1-inch Pyrex dish with dried beef. Wrap chicken with bacon strips. Place chicken on top of beef. Pepper (do not salt). Combine soup, cream cheese and sour cream. Mix and pour over chicken. Cover and bake at 325° for 2 hours. Uncover and bake until sauce browns. Serve over rice.
Peel and dice apples. Mix and let stand apples and sugar 1 hour. Stir often. Add dry ingredients to apples. Add oil, vanilla and eggs. Stir by hand. Bake in greased and floured tube cake pan for 1 hour and 15 minutes in 350° oven.
Mix boiling water and oats; let stand for 20 minutes. Cream together shortening and sugars. Add eggs; beat well. Add oat mixture. Add dry ingredients and mix well. Bake in a greased 9 x 13-inch pan at 275° for 35 to 45 minutes. While still warm, put topping on cake and return to oven to broil for about 5 minutes.
Mix crumbs, sugar and butter in 13 x 9-inch pan. Press onto bottom; chill. Dissolve gelatin in boiling water. Add cold water, chill until slightly thickened. Melt marshmallows in milk over low heat, stirring constantly. Cool thoroughly. Arrange banana slices in a single layer on the crumb base. Blend whipped topping into the cool melted marshmallows. Swirl slightly into the thickened gelatin for marbled effect. Pour over banana slices. Chill until firm. Cut into squares. Makes 20 servings.
Mash figs with potato masher and mix in pan with sugar and gelatin. Bring to a boil and cook for 3 minutes, stirring constantly. Seal in jars . Yield: 2 1/2 pints.
Cream margarine until soft and smooth. Slowly add brown sugar and white sugar. Add peanut butter and continue creaming until fluffy. Add egg and stir until smooth. Add dry ingredients and mix thoroughly. Shape into balls the size of a walnut and place on a greased cookie sheet. Flatten with a fork. Bake 8 to 10 minutes at 375°.
Stir sugar, cocoa, salt, milk and vanilla together in 1 1/2-quart casserole or Pyrex dish until partially blended. Put butter over top in center of dish. Place in microwave and cook about 2 minutes. Stir until smooth. Pour into buttered pan. Chill 1 hour in refrigerator. Cut into squares.
Boil chicken, reserve stock. Debone and skin and cut into bite-size pieces. Mix chicken, onion, celery, bell pepper, garlic and set aside. Mix soups, tomatoes, chili powder, cumin and salt. Soak corn tortillas and line bottom of casserole dish. Layer chicken mixture and soup mixture with corn tortillas. Top with flour tortillas. Bake at 350° for 45 minutes. Top with cheese. Serve with side of jalapeno peppers.
Heat oven to 350°. Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in sugar, vanilla and eggs. Stir in remaining ingredients except frosting. Spread in a greased square pan (8 x 8 x 2-inch). Bake until brownies begin to pull away from sides of pan (30 to 35 minutes). Cool slightly. Frost with Easy Chocolate Frosting. Cut into about 2-inch squares. Yields 16 brownies.
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill 20 minutes. Flatten with a glass to 1/4-inch; chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Yield: about 5 dozen.
Mix shortening, eggs, water and milk. Sift dry ingredients. Mix all ingredients well. Grease and flour tube pan. Bake at 375° for 45 minutes.
Soak wings in salted water for 1 hour. Rinse and pat dry. Place wings in large bowl and add mixture of brown sugar, soy sauce, and garlic. Cover and refrigerate over night. Put wings in baking dish and bake uncovered 1 hour at 350°.
Mix mayonnaise, sugar and vinegar and pour over the first 5 ingredients; mix and add cashews before serving.
Layer each item, starting with the first one to the last. Don't mix. Cover with Saran Wrap. Refrigerate overnight. Then ready to eat the next day. Very good.
In a heavy 10-inch skillet, bring the water to a boil and add the carrots, cinnamon stick, cumin, ginger, coriander and cayenne pepper. Adjust the heat so that the liquid bubbles gently, cover and simmer for 12 minutes. Uncover, add the honey and lemon juice, raise the heat to high and boil until all the liquid has evaporated and the carrots are just tender, about 4 minutes. Serves 4. You can serve these carrots at room temperature as well as hot.
In a chilled mixing bowl, combine cream and cardamon and whip until cream holds soft peaks. Refrigerate, covered. Quarter, core and peel pears. Cut quarters in half and sprinkle with lemon juice. Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to serving bowls and serve warm topped with whipped cream.
Mix first 8 ingredients together in large bowl. Combine remaining ingredients and chill for at least 2 hours or overnight.
In medium saucepan over medium-high heat, whisk milk, garlic, flour and cream cheese. Bring to boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thick. Add Parmesan, whisk until blended. Remove from heat. Stir in melted butter. Add 1 pound cooked shrimp or chicken, if desired. Pour over hot fettuccine. Sprinkle with parsley and pepper, if desired. Serves 4.
Mix Crisco, sugar, salt and 1 cup boiling water. Mix yeast dissolved in 1 cup lukewarm water. Add to mixture. Add eggs and 2 cups of flour; mix. Add the other 4 cups of flour. Let rise 1 hour. Punch. Put in refrigerator overnight. Roll out. Cut, rub top with melted butter and let rise 1 hour. Bake at 425° until golden brown.
Brown sausage and drain. Mix all ingredients. Shape into small balls and bake 8 to 10 minutes at 375°. Serve warm.
Finely chop all veggies; unroll crescent rolls. Spread on ungreased cookie sheet. Bake at 350° for 10 minutes. Let cool. Mix cream cheese, cottage cheese, mayonnaise and Ranch dressing; mix well. Spread mix on top of dough. Top with veggies. Refrigerate at least 4 to 5 hours. Cut into squares.
Mix first 3 ingredients together well. Form into a ball and chill in freezer 20 to 30 minutes. Remove and roll in crushed nuts. Put in freezer until 1 1/2 hours before serving.
Dissolve cocoa in boiling water. Cool. Sift dry ingredients together. Add oil, egg yolks, cocoa mixture and vanilla. Mix well. Combine egg whites and cream of tartar; beat until stiff peaks form. Fold egg yolk mixture into egg whites. Pour into 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes. Put Fudge Topping on cake (see recipe).
Pour milk, pudding and ice cream into shaker cup or put in blender; shake for one minute or until creamy. Pour into glass and enjoy.
Mix rice, liquid and seasoning in 2-quart casserole dish. Put layer of chicken strips on top of rice. Cover each strip with Creole tomatoes. Add another layer of chicken, then tomatoes. Use all of chicken and tomatoes. Arrangement depends on casserole shape. Be sure chicken has liquid on each piece. Bake at 350° for 45 minutes to 1 hour. You may need to add a little more water or V-8 juice, if rice is too dry. Serve with slaw and hot rolls.
Trim crusts from bread. Place buttered side down in 11 x 7 x 2-inch dish. Top with chiles and cheese. Beat eggs until frothy. Add remaining ingredients. Mix well. Pour over casserole. Cover and chill overnight (for at least 4 hours). Uncover and bake at 325° for 50 to 55 minutes until lightly browned. Let stand 10 minutes. Makes six servings.
Clean pheasant, use little water as possible. Cut up as for frying. Combine 2 1/2 teaspoons flour, salt and pepper. Place in paper bag with pieces of pheasant; shake bag until meat is well coated. Melt butter in Dutch oven or covered skillet. Brown pheasant in this. Pour sour cream mixed with remaining salt over meat. Cover and bake for 2 hours until tender.
Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste and adjust seasonings. Serve salad on bed of lettuce leaves. Yield: 4 servings.
Spread cheese on meat platter; cover with thin coat of sauce. Sprinkle crab meat on top. Chill. Serve with crackers.
Flour chicken or veal. Pan-fry in oil to brown on both sides. Place in roasting pan and sprinkle with paprika.
Toss chicken in salsa. Let set in refrigerator for 1 hour, then spread shells with cream cheese. Spread chicken over cheese. Top with lettuce, tomato and cheese. Serve with hot sauce and jalapenos.
Melt butter and cocoa together. Remove from heat; stir in sugar and beaten eggs. Mix well. Add flour, salt, chopped nuts and vanilla. Mix well. Bake in greased 13 x 9 x 2-inch pan at 350° for 35 to 45 minutes.
In a large Dutch oven, over medium heat, cook sausages until well browned. Remove and cool slightly. Cut into 1/4-inch slices. Or use ground flavored sausage and break apart while cooking. Remove fat and add ground beef and garlic. Cook until browned. Return sausage to skillet and add tomatoes, paste, parsley, basil, sugar, oregano leaves and pepper. Simmer until mixture thickens. (I sometimes use a quart and a half of home canned tomatoes, cooking takes a little longer to thicken.) Cook lasagna noodles with olive oil as label directs and drain. In a medium bowl, beat eggs. Add Ricotta cheese. (I have used cottage cheese pureed in food blender.) Preheat oven to 350°. Grease two 13 x 9-inch baking pans. Thinly slice Mozzarella.
Mix and put into a 9 x 13-inch pan sprayed with Pam. Top with crushed cornflakes. Bake at 350° for 45 minutes.
Mix beaten egg with milk, Worcestershire, Tabasco and 1 tablespoon flour. Salt and pepper to taste. Mix 2 cups flour with salt and pepper to taste in a separate bowl. Dip pickles in egg wash, then in flour and in egg wash again and flour. Fry in 350° deep fat. Fry to golden brown.
Boil elbow macaroni and drain. Reserve 1/2 cup of processed cheese spread.
Cream margarine and sugars. Beat in eggs and vanilla. Combine flour, soda and salt; gradually add and mix well. Stir in chips and nuts.
Crush cereal. Place in shallow dish. Stir in paprika. Set aside. In a second dish, beat egg and milk slightly. Add flour, salt, pepper and seasoning. Mix until smooth. Dip chicken in batter. Coat with crushed cereal. Place in single layer, skin side up, in well-greased or foil lined shallow baking pan. Drizzle with melted margarine. Bake at 350° for 1 hour or until chicken is tender. Do not cover pan or turn chicken.
Heat oven to 350°. Grease muffin tins. Mix first five ingredients. Place biscuits in tins. Put half of bacon in. Spoon 2 tablespoons of cheese mixture and rest of bacon. Bake at 375° for 21 to 26 minutes.
Cook the first 2 ingredients until thick like grits. Add the eggs and salt. (At this point, the mixture may be left to cool for several hours, or you may continue.) Add the baking powder and butter. (Use a shallow baking dish to melt the butter so that it greases the dish, then pour the butter into the mixture.) Cover the bottom of dish with ham and bake at 350° for 1 hour. Serves 8.
In 2-quart casserole, combine ground beef, sausage and onion. Microwave at High for 5 to 6 minutes or until meat is no longer pink, stirring twice. Drain. Add tomato puree, water, Italian seasoning and pepper. Stir to blend and set aside.
Mix the first 3 ingredients together and press in bottom of a 9 x 12-inch cake pan. Beat the egg whites with the cream of tartar, then add the sugar and beat. Pour over the crust mixture; bake for an hour at 250°.
Mix pineapple and juice, pistachio and coconut together. Stir in Cool Whip and add nuts. Mix well. Cool in refrigerator.
Sift flour and sugar together in a large bowl. Put margarine, Crisco, cocoa and water in a saucepan. Bring to a boil and pour over flour; add buttermilk, eggs, soda, cinnamon and vanilla. Mix well; pour batter in a large greased pan. Bake 20 minutes at 400°.
Cook ribs side down for 1 hour at 325°. Cover loosely with foil and bake an additional 30 minutes. Drain pan. Pour sauce over ribs. Cover loosely and bake 45 minutes.
Put corn flakes in a very large bowl. Cook sugar and syrup until it boils. Remove form heat and add peanut butter and margarine. Pour over corn flakes and mix. Drop by spoonfuls onto wax paper and cool.
Remove any unpopped kernels of corn from popcorn. Add peanuts. Set aside. Bring brown sugar, butter, corn syrup and salt to a boil in a super pot cooker at 250° (or you may use a heavy deep skillet or saucepan). Continue boiling for 5 minutes, stirring occasionally. Turn off heat; quickly stir in baking soda. Add popcorn and peanuts. Gently combine with caramel. Divide caramel corn mixture equally between two buttered 9 x 9 x 2-inch or 23 x 23 x 5-inch square cake pans. Place in preheated 250° oven and bake for one hour, stirring every 15 minutes. Remove from oven and immediately spread out on wax paper to cool. Yields 4 quarts.
Trim all fat from roast. Brown in Dutch oven with a little oil. Combine all ingredients. Put meat in a heavy roasting pan, pour sauce over it and cover. Bake at 350° for 3 to 4 hours. Remove meat and shred with fork and return to sauce. For a little spicier version, add the sliced green bell pepper when you bake the roast.
Mix jello, sugar and cornstarch first. Then add water; cook until mixture thickens. Add margarine. Cool before pouring over berries in pie crust. Refrigerate until jello sets.
In medium size saucepan over medium heat, heat oil. Add onions and garlic; cook, stirring frequently, 2 to 3 minutes or until soft. Add tomatoes with their juice, chicken broth, carrots, celery, parsley, basil and pepper. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Add lima beans and water. Bring to	a boil. Reduce heat; simmer 20 minutes or until beans are tender. Makes 6 servings.
In a bowl, combine dressing, preserves and soup mix. Place chicken in ungreased baking pan. Top with dressing mixture. Cover and bake at 350° for 20 minutes; baste. Bake uncovered 20 minutes longer or until chicken juices run clear. Makes 8 servings.
In large soup pot, combine beef broth, water, onion and Old Bay seasoning. Bring to a boil. Add tomatoes, mixed vegetables and potatoes. Simmer 1 1/2 more hours.
Heat oven to 350°. Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half of this mixture in an 8 x 8-inch greased cake pan. Cover with cranberry sauce. Top with balance of mixture. Bake 45 minutes. Cut in squares. Serve warm or cold with ice cream or whipped cream. Delicious.
Boil sugar and milk for 3 minutes. Add other ingredients. Stir and drop by teaspoon onto wax paper.
Mix all ingredients together in a large bowl. Pour into a casserole dish. Bake for 1 hour at 375°. When 5 minutes are left, sprinkle with cheese.
Mix flour, nuts and melted margarine and spread in rectangular pan with fingers. Bake at 350° for 15 minutes. Blend powdered sugar, cream cheese and Cool Whip. Spread over baked crust. Mix instant puddings and milk. Spoon over cream cheese layer. Spread remaining large Cool Whip on top of pudding layer. Sprinkle with grated Hershey bar.
Cut cabbage as you would to smother and boil in salted water until tender, but still green. Drain and reserve the liquid. Melt the margarine in a deep skillet and fry ground meat	with onions, garlic and seasonings until brown. Mix cabbage	with the meat, adding mushroom soup, green onion tops and boiled rice. Pour onto greased baking dish. Top with bread crumbs and bake for 20 to 30 minutes at 300°. Before baking, if you think it is too dry, you can then add some of the water from the boiled cabbage or another can of mushroom soup.
Brown corned beef, green pepper and onion in melted shortening. Stir in all remaining ingredients. Cover. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Spoon mixture into hamburger buns. Makes 6 to 8 servings.
Preheat the oven to 350°. Brown ground beef and drain. Add onion and cook until tender. Stir in rice, tomato soup, water, salt and paprika. Cook for 5 minutes. Place cabbage on bottom of greased 2-quart baking dish. Pour meat mixture over cabbage and cover. Bake in oven for 1 hour. Serves 4 to 6.
Cook the sausage, green peppers and onions until sausage is browned, drain. Mix all ingredients in a large bowl, pour into 9 x 13 baking dish. Bake 350 for 30 minutes.
Beat eggs, oil, sugar and vanilla until thick. Combine flour, soda, cinnamon, nutmeg and baking powder; add with remaining ingredients. Makes 2 loaves or you can use a pound cake pan. Bake at 350° for 50 minutes to an hour.