HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, baking powder, soda, salt and spices. Cream shortening until soft and smooth. Gradually add sugar, creaming until very fluffy, then beat in eggs and jam. Add flour mixture alternately with milk, beating until smooth after each addition. Turn into 3 greased layer pans and bake in moderate oven (350°) for about 30 minutes. Put layers together and spread with Caramel Icing.
Mix butter, sugar, milk, cocoa and salt in saucepan. Bring to boil over medium heat. Boil for 2 minutes. Stir constantly. Remove from stove and add oatmeal and peanut butter. Stir until dissolved. Add vanilla; stir. Drop on waxed paper and cool.
Place sugar, water and corn syrup in a saucepan over low heat. Stir until sugar dissolves. Cook without stirring to 255°. Remove from heat and, while beating constantly, pour in a fine stream into egg whites. Continue beating until mixture holds shape and loses gloss. Add vanilla. Knead in powdered sugar. Roll out on powdered sugar surface. Spread with peanut butter. Roll into a log and slice in desired size pieces. Freezes well in airtight container.
Combine vanilla and potatoes. Slowly add sugar until it makes a stiff dough. Take small portions and roll thin on waxed paper. Spread with desired amount of peanut butter. Roll up jelly roll fashion. Cool in refrigerator 1 hour. Cut into bite-size pieces.
Omit water from cake mix. After cake is baked and cooled, top with Cool Whip.
Combine all the ingredients, leaving 1/2 cup cracker crumbs and sliced almonds. Place in greased casserole dish and sprinkle crumbs and almonds over the top. Bake for 1 hour at 350°.
Place raisins and water in saucepan; bring to a boil and boil for 3 minutes. Set aside to cool; do not drain. Mix flour with baking powder, soda, salt and spices. Cream margarine/butter and sugar. Add eggs. Stir in raisins with liquid and vanilla. Gradually add flour mixture, blending thoroughly after each addition. Drop by tablespoon, about 2 inches apart, on greased baking sheets. Bake at 375° for 12 to 15 minutes. Makes 2 1/2 to 3 dozen cookies.
Mix together. Makes 2 loaves. Bake at 350° for about 40 minutes.
Mix together margarine, sugar, eggs and vanilla. Mix in sour cream, baking powder, flour, soda and salt. Let set overnight to chill in refrigerator. Do not stir in the morning before baking. Bake at 325° to 350° accordingly for approximately 7 to 10 minutes until done, without browning. Makes approximately 5 dozen.
Use 9 x 13-inch glass dish. Mix pretzels, 3 tablespoons sugar and margarine. Press into dish to make a crust. Bake at 375° for 10 minutes. Next, mix cream cheese, 1 cup sugar, pineapple and Cool Whip; spread over pretzel crust. Dissolve jello; add frozen strawberries. Pour over cream cheese layer and put in refrigerator for several hours.
Mix all ingredients. Add your favorite fruit (strawberries, etc.). Mix with ice cream freezer.
Melt margarine in frypan and brown ground chuck. Add salt, pepper, garlic salt and tomato sauce. Cover and simmer for 5 minutes. Cook egg noodles to package directions. Drain and mix with sour cream and cottage cheese. Put half of noodle mixture in a 2 1/2 quart dish. Cover with half of meat mixture, remaining noodle mixture, then meat mixture. If desired, cover with Cheddar or Mozzarella cheese, grated. Bake 1/2 hour at 350° or until bubbly.
Combine ingredients. Pour into 2 loaf pans, greased. Bake at 250° for 1 1/2 hours.
Mix soup, milk, mayonnaise and eggs. Cut cabbage coarsely and steam lightly, just until tender in water with a pinch of salt and sugar. Melt butter in 9 x 11 x 2 baking dish or similar size. Sprinkle 3/4 cup flakes over butter. Spread cabbage over flakes. Pour mayo mixture over cabbage in dish. Top with cheese and remaining cup of corn flakes. Bake at 350° for 30 minutes.
Combine in a saucepan and bring to a boil. Remove from heat and pour over vegetables. Cover and refrigerate overnight. Stir well before serving. Makes 12 to 18 servings.
Put cucumbers and onions in a large plastic container or jar. Mix salt, sugar, celery seed and vinegar well; pour over cucumbers and onions in container. Store in the refrigerator. This keeps a long time.
Blend together margarine and sugar. Beat egg whites; set aside. Mix other ingredients; fold in egg whites last. Pour into 2 greased loaf pans. (You can also place waxed paper in bottom to avoid sticking.) Bake at 350° for 45 minutes or until firm. Don't overcook. Makes 2 loaves.
Cook spaghetti in water enough to limber it, breaking the lengths into 1/4 size length. When limber, drain. Add tomato soup in same pot and mix well. Chop onions, pepper, celery, olives and, if needed, the pimentos, into small pieces, keeping one oversize piece of celery separate.
Coat wings in seasoned flour; brown in hot fat. Dissolve bouillon cube in hot water; add to browned wings. Season with salt. Add mushrooms and liquid. Cover and simmer until wings are tender and the sauce is slightly thickened. Cook spaghetti as directed on package. Arrange on platter or shallow bowl. Place wings over top. Add the pan gravy. Serves 4.
Cook potatoes, peel and slice into casserole dish. Mix together sour cream, mayo, onion and parsley. Layer potatoes and mixture, then potatoes and mixture and so on until both are gone. End with sour cream mixture. Refrigerate overnight.
Marinate chicken in whole bottle of soy sauce for 1 hour. Roll chicken in flour and fry in cooking oil as you would frying regular chicken.
Mix together and drop by teaspoon on baking sheet. Bake. Ice while warm with powdered sugar frosting.
Place cut up chicken into a baking pan. Melt butter and place over the chicken. Pour soy sauce over the chicken. Place in oven preheated at 350°. Cook for 1 hour. Excellent with white rice.
Combine zucchini, onion and green and red peppers; sprinkle with salt. Cover with cold water. Let stand 2 hours.
Brown hamburger with 1/2 or 1 whole onion as desired or make meat balls. Set aside. In blender put in tomatoes. Add 1/2 to 1 whole package spaghetti sauce mix; blend. Dump into a crock-pot. Put in blender tomato paste, tomato sauce, water, A.1. sauce, hot sauce, Worcestershire sauce, sugar and Italian seasoning; blend. Dump in crock-pot. Add salt, pepper and garlic salt to suit taste. Add meat. Cook on low setting 5 hours.
Heat oven to 375°. Lightly grease a 9-inch square pan. Mix banana, egg substitute, buttermilk, 1/2 cup of brown sugar, applesauce and extracts until blended. Stir in flour, baking soda and baking powder until smooth. Scrape into baking pan. Sprinkle with 2 tablespoons brown sugar and 1/4 teaspoon cinnamon. Bake 20 to 25 minutes.
Make small sausage balls and brown. Remove and cook onions and green peppers in sausage grease. Mix sausage, onions and peppers to creamed corn and mushroom soup. Cook noodles and cheese together.
Pour rice (uncooked) into greased 13 x 9-inch casserole dish. Mix cream of mushroom soup and water in a bowl. Place chicken on top of rice. Pour mushroom soup mixture over chicken. Sprinkle with salt and pepper. Cover with aluminum foil. Bake at 400° for 1 hour. Serves 6.
Melt margarine. Add sugar, peaches and milk. Mix well. Add flour and mix well. Bake at 375° until brown.
Grease pie pan. Layer cottage cheese and Parmesan in pan. Mix cooked hamburger, oregano, basil, tomato paste and 1/2 cup Mozzarella. Spoon evenly over top. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour in pie pan. Bake until golden brown and knife comes out clean 30 to 35 minutes. Sprinkle with remaining cheese. Let stand 5 minutes before serving.
Boil syrup of first 3 ingredients. Peel, core and halve apples. Drop in boiling syrup until tender (few at a time). Place in baking dish. Sprinkle with cinnamon and bake in moderate oven with remainder of syrup in pan, until done!
Layer rice in 8 x 8-inch dish, uncooked. Add chicken, cooked and deboned and cut into bite size pieces. Spread over rice. Mix soup with pea juice and pour over rice, chicken and peas. Spread 1 cup grated cheese on top. Add sliced mushrooms, if desired. Cook in 350° oven for 30 minutes until hot and bubbling. Salt and pepper to taste.
Mix first 6 ingredients. Separate biscuits. On floured board, roll into 5 x 3-inch ovals. Spoon mixture into 4 ovals. Top with four of the remaining ovals. Moisten edges; seal by pressing with fork. Cut desired shapes from remaining ovals. Place atop; brush with egg. Bake on ungreased baking sheet at 375° over 15 minutes or until browned.
Combine first 5 ingredients; shape into bite sized meatballs and flour lightly. In skillet, melt butter and brown meatballs. Remove meatballs. Combine remaining ingredients and stir into skillet. Bring to a boil. Add meatballs and simmer 10 minutes, stirring occasionally. Yield: 50 meatballs.
Fry dipped breasts in Crisco oil for 3 minutes each side. Place on a cookie sheet. Spoon tomato sauce or pizza sauce on top. Spice with oregano, garlic, salt and pepper. Place in oven at 350° and bake for 15 minutes. Put Parmesan cheese on and bake again until cheese is melted.
Sift white flour; add leavening materials and salt. Then add whole wheat flour. Beat the egg and add sour milk and the sugar. Beat until they are well mixed. Melt the shortening and add to the egg mixture. Add the white flour, then the graham or whole wheat flour, dates and vanilla. Beat until all are thoroughly mixed. Drop by spoonfuls onto greased pan; bake in a hot oven about 15 minutes. Let cookies stand a few minutes after removing them from pan.
Sift flour and sugar. Heat butter, marshmallows, cocoa and Coca-Cola together. Pour over flour mixture, add beaten eggs. Mix well. Put soda in buttermilk. Add to batter. Bake in a long pan for 40 to 45 minutes at 350°.
Combine the first 6 ingredients in a large bowl; mix well. Carefully stir in potatoes. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 40 minutes. Sprinkle with cheese and bake an additional 5 minutes. Yield: 8 to 10 servings.
Shred carrots, chop onions and celery until fine. Chop pickles coarse. I use an egg slicer to dice eggs. Add tuna, stir dry. Add sandwich spread and stir. Add mayonnaise or salad dressing, mixing with each addition until of desired consistency. Spread on bread of choice, enjoy. Don't be afraid to adjust the ingredients to suit your own taste.
Prepare cake as directed on package. Pour 1/2 in greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Melt caramels, oleo and milk. Pour over baked cake. Add nuts, chocolate chips and remainder of cake mix. Return to oven for 20 minutes (350°). Return temperature to 325° for additional 10 minutes. Serve with either whipped cream, Cool Whip or powdered sugar.
Combine cornstarch, salt, lemon juice and 2 cups cold water in a small saucepan. Stir until cornstarch is dissolved. Cook over medium heat until thick, stirring constantly. Remove from heat. Add jello; mix until jello is dissolved. Add food coloring. Place strawberries in baked pie shell. Pour the glaze over the berries; let stand 10 minutes. Chill in refrigerator for 1 or 2 hours. Top with cream.
Make box of macaroni and cheese by package directions. Steam broccoli stems. When broccoli is done, use spoon and cut broccoli into macaroni and cheese.
Clean and wash wings thoroughly. Fry in deep fryer, filled with hot, vegetable oil until brown. Mix hot sauce and butter in sauce pan and simmer. After chicken is done and drained, pour hot sauce over wings and serve.
Melt margarine; combine sugar and peanut butter. Shape into small balls; melt chocolate chips and paraffin. Dip balls; put on wax paper.
Combine parsley, chopped onion and cabbage. Add the dressing and toss. Garnish with the onion rings.
Mix cheesecake crumbs, sugar, and butter together. Press onto bottoms of each 12 paper or foil lined muffin cups.
Prepare cake mix as directed. Put in a 13 x 9-inch pan. Cool 15 minutes. Prick holes every 1/2 inch. (A straw works pretty well to do this.) Dissolve jello in boiling water. Add cold water. Pour jello mix over cake, making sure it goes in the holes. Chill for 3 to 4 hours. Top with Cool Whip.
Sift flour, baking powder and salt together. Blend fat and spices in a large bowl. Add sugar mixture, 1/4 cup at a time, creaming after each addition until fluffy. Beat eggs until thick; add to sugar mixture, blending thoroughly. Add flour mixture alternately with milk, in 3 additions, to sugar mixture, stirring after each addition until blended. Chill dough for 5 minutes. Use enough shortening to fill a deep heavy pan 1/2 to 2/3 way full when melted; heat to 370°. Put dough on lightly floured board and shape into ball. Roll dough to 1/3-inch thick; cut with floured cutter. Lift doughnuts with wide spatula and place in heated oil, 3 or 4 in oil at a time MAX. Cook doughnuts until golden brown, turning once. Drain on absorbent paper (paper towels).
Fry bacon until crisp. Remove from skillet; drain drippings. Reserve 1 tablespoon drippings. Crumble bacon and cook onion in reserved drippings. Add bacon, green beans, Cheez Whiz and mushrooms. Heat, stirring occasionally. Makes 6 to 8 servings.
Put ingredients, except Cool Whip, in a pot; stir and cook until thick. Let cool. Add the Cool Whip and mix thoroughly. Spread over the layer of set jello. Garnish with grated Cheddar Cheese.
Combine mayonnaise, pickle juice, lemon juice and Worcestershire sauce; stir in eggs, onion and pickle. Allow to refrigerate at least 1 hour. Wash and break lettuce into bite-size pieces; chill thoroughly. At serving time, toss dressing with lettuce and place in salad bowl. Top with chicken, ham, cheese and tomato wedges and a few slices of hard-cooked eggs.
Heat oven to 375°. Mix thoroughly the shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
Break bread into small pieces; add to milk in bowl and soak. Use hands to crush bread. Squeeze well; add all other ingredients and mix well. Grease casserole dish with oleo; pour pudding into dish. Bake at 350° for 45 minutes or until very firm. Serve with whipped cream topping if desired.
Beat egg whites until stiff and set aside. Add sugar to butter and beat until lemon colored. Add egg yolks, milk and flour alternately. Add flavoring. Fold in egg whites just before pouring in greased and floured tube pan.
Mix all ingredients. Pour into a greased 2-quart casserole. Bake, uncovered, at 300° for 30 to 40 minutes, until golden brown. Serves 8.
Mix ingredients together. Pour into buttered 2-quart casserole dish. Set in pan filled with 2 inches of water. Bake at 375° for 1 1/2 hours. Serves 12.
In large saucepan combine chopped broccoli, onion, water, bouillon cubes, thyme and garlic. Bring to a boil. Reduce heat and simmer covered 15 minutes or until broccoli is tender. In blender or food processor container, using 1/3 broccoli mixture at a time blend until smooth. Return to saucepan and set aside.
Mix rhubarb, sugar and flour. Place in 13 x 9-inch pan (greased). Mix brown sugar, oatmeal and flour. Cut in margarine and Crisco. Sprinkle over rhubarb. Bake at 375° for 40 minutes. Serve warm with ice cream.
Mix sugar, flour and cheese.	Spread over apples in 1 quart casserole dish. Pour melted butter over mixture.	Bake in 350° oven 30 to 35 minutes. Great side dish.
Place ingredients (except ice and salt) into a 1-pound coffee can, taping the lid. Then put that can into a 3-pound coffee can around the little can. Place a layer of ice and a layer of salt until can is full. Put on lid and roll for about 15 minutes.
Cut about 3/4 of strawberries in small pieces. Melt cream cheese in large bowl. When melted, add rest of ingredients. Pour into pie shell and arrange strawberry halves on top of pie.
Take glass, oblong casserole dish and put rice and seasoning mix with 2 1/3 cups of hot water and stir well. Wash chicken pieces and arrange on top of rice mixture; salt and pepper them. Cover with foil and bake at 350° for 1 to 1 1/4 hours or until chicken is tender. When done, mix 3/4 can mushroom soup and 1/2 cup of milk together and spoon over whole dish. Put back in oven until soup mixture bubbles. Serves 4.
Cook meat until no longer red. Rinse and put in pan with potatoes, carrots, onions and onion soup. Add water to cover. Cook until potatoes are tender. Mix cornstarch in cup with water to make thickener. Add to soup until thick. Add water as needed.
Using blender, mix sugar, mustard, salt and vinegar. Add onion juice. Add oil slowly, mixing constantly until thick. Stir in poppy seed. Store in refrigerator.
Toss 1 cup croutons with the melted oleo and place in a 9 x 9-inch baking dish. Mix the sour cream and soup. Mix with vegetables. Pour over croutons. Crush 1 cup croutons and sprinkle on top. Dot with oleo. Bake 25 minutes at 350° or until tender-crisp.
In large plastic food storage bag, combine flour, salt and pepper. Add beef. Shake to coat. In Dutch oven, melt butter. Add onion, garlic, coated beef and any remaining flour mixture. Cook over medium-high heat until beef is browned. Add potatoes, celery, carrots, water and parsley flakes. Heat to boiling. Reduce heat. Cover and simmer for 1 1/2 to 2 hours or until beef is tender. Add wine and bouquet sauce during last 30 minutes of cooking time. Makes 4 to 6 servings.
Cream butter and sugar. Add salt, vanilla, milk and egg yolks; beat together. Pour into pie shell. Bake at 350° until knife comes out clean.
In a bowl, combine beef, bread crumbs and egg; mix thoroughly. Shape into meatballs. In skillet, over medium heat, in hot oil, cook meatballs until browned. Pour off fat.
Sift dry ingredients; cut in peanut butter. Combine egg and milk. Stir into peanut butter mixture lightly. Turn into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done.
Preheat oven to 350°. Mix ingredients and pour into greased loaf pan. Bake 50 to 60 minutes.
Boil beets. Peel. Drain and pack in jars. (Cut large ones to fit jars.) Bring sugar, vinegar and spice to boil and pour over beets until full. Heat in boiling water and seal at once.
Mix oil and flour; brown. Add onions, pepper and celery. Cook until soft. Add tomatoes, okra and stock; cook until okra is tender. Add chicken and seasonings; simmer 1/2 hour.
Combine all ingredients and mix in a bowl. Knead on a lightly floured surface until smooth. Shape into a ball and return to bowl. Cover with damp cloth or paper towel until ready to use.
Mix meat and cracker crumbs in a large bowl. In a small bowl combine milk, egg, green chilies, taco sauce and spices. Mix thoroughly, stir into meat. Pat meat mixture into a microwave 10-cup baking pan (ring type). Cover with waxed paper.
Combine chicken, onion, green pepper, pimento and mayonnaise. Spoon into small shallow baking dish. Sprinkle with cracker crumbs and cheese. Bake at 350° for 20 minutes or until thoroughly heated. Serves 4.
Combine sugar and milk in a saucepan; coot until soft ball stage. Remove from heat; add remaining ingredients, mixing well. Pour into buttered 8 x 8 x 2-inch dish. Cool; cut into pieces.
Cut chicken into bite-size pieces. Fry in oleo until brown on all sides. Add soup and water, blending until smooth. When bubbly, add vegetables, heating thoroughly. Serve over rice or biscuits.
Wash and strain Damsons. Beat eggs well. Add margarine, flour, sugar and 1/2 teaspoon vanilla. Pour into pie shell. Bake at 350° for 40 minutes.
Chop green pepper and onions. Drain all beans. Mix all ingredients and store in refrigerator. The longer it's stored, the better.
Stir Jell-O into boiling water. Let cool. Mix all ingredients together. Pour into greased and floured tube pan. Bake at 350° approximately 50 minutes.
Combine all ingredients. Mix well. Roll into walnut size balls. Bake on ungreased baking sheet at 400° for 15 minutes.
Pour a handful of Fritos on a plate. Top with meat mixture; then add cheese, lettuce, tomatoes and sour cream. Then pour on taco sauce or picante sauce, for taste.
Mix together and put in greased muffin pans. Makes 12 large or 24 small rolls. Bake in hot oven.
Mix stuffing mix as directed on package. Saute onions and celery in butter. Fry and drain sausage. Stir in sausage, onion, celery and pecans into stuffing, adding a little more hot water if needed. Bake in a 9 x 13-inch pan at 350°.
In a Dutch oven, cook squash and onion, uncovered, in boiling salted water for 5 minutes; drain. Stir together the cream of chicken soup, cream of mushroom soup, carrots and sour cream. Fold in drained vegetables. Stir together stuffing mix and butter. Sprinkle 2/3 of stuffing mix into a 12 x 7 x 2-inch baking dish. Spoon vegetable mix atop. Sprinkle remaining stuffing mix around edges of dish. Bake, uncovered, about 30 to 35 minutes at 350°. Delicious.
Blend butter, sugar and salt. Add eggs, syrup and flavorings. Stir well. Sprinkle coconut over bottom of pie shell. Pour in the filling. Bake at 375° for 45 to 50 minutes. Cool. Serve with whipped cream if desired. Makes 8 servings.
In Dutch oven, heat chicken broth and bouillon to boiling. Add shrimp, pea pods, mushrooms, green onions, parsley, angel hair pasta, garlic and cayenne pepper. Reduce heat and simmer 5 minutes. Do not overcook. Serve immediately. Makes 6 to 8 servings.
Combine beef and sausage until smooth. Add onion, oatmeal, salt and pepper. Cut in ketchup and egg. Bake at 350° for 1 hour.
Use 1 pound of boneless, skinless chicken for stir-fry. Cook until tender. Set aside to cool. Cook spaghetti. In a skillet, saute the onion and bell pepper in the margarine.
Mix sugar and cinnamon together. Heat oven to 350°. Cut crusts off bread and flatten with a rolling pin. Spread each slice with softened cream cheese. Roll from corner to corner. Dip in melted oleo and roll in cinnamon-sugar mixture. Put on greased cookie sheet. Bake 25 minutes.
Mix together and put in casserole. Bake at 350° for 45 to 50 minutes.
Mix, adding chicken broth last. Make thick patties, 1 cup each. Brown.
Saute onions in the butter until they are transparent. Add sugar and sweet basil and stir. Then add the consomme, broth and sherry. Simmer slowly, uncovered, on low heat. Pour in soup bowls (ovenproof), top with croutons and Swiss cheese barely overlapping the top of the bowls. Place under the broiler for a very short time to melt the cheese. Serve.
Melt butter in large dish. Beat eggs and add sour cream, corn and sugar. Then add muffin mix and stir real good. Pour over melted butter and bake at 350° for 35 to 40 minutes.
Cream butter until light. Add powdered sugar and beat until fluffy. Stir in vanilla. Blend sifted flour and salt into creamed mixture. Stir in nuts. Shape into walnut-sized balls. Place on ungreased cookie sheet. Bake in preheated 350° oven for 15 minutes. Remove and roll in powdered sugar while hot. When cooled, roll again in powdered sugar.
Melt a small amount of shortening in large skillet. Add onion and saute until golden. Remove and set aside. Saute beef in same skillet. Add onion, soup (mixed with water) and Worcestershire sauce. Add mushrooms. Place in covered casserole. Bake at 325° for 3 hours or until meat is tender. About 15 minutes before serving, add sour cream, mixing well and return to oven for 15 minutes. Add the sherry and serve piping hot. Serve over noodles.
Cook cabbage in salted water. Mix cream cheese, milk, celery seed and pepper and stir into drained hot cabbage.
Place in casserole in order given (grease lightly). Bake 1 1/2 hours at 375°, the first 15 minutes covered.
To a quart of pickles put in given ingredients. Fill jar with cold vinegar and shake every little while during the day.
Saute onion, pepper and celery in oil Add eggplant cubes and cook few minutes till eggplant begins to soften. Add remaining ingredients and mix like a meatloaf. Form into small loaves. Place in 9x13 dish. cover with tomato sauce. Bake 350° for 45 mins. Sprinkle with Provolone or Romano cheese.
In skillet heat and soften onions and garlic with oil. Add Ricotta, eggs, Parmesan cheese and thawed, drained spinach. Cook on stove until slightly browned. Prepare sauce. Prepare noodles per package directions.
Brown beef & drain. Add taco seasoning. Stir in salsa and heat thoroughly. Pour half of chips in a 9x13 dish. Spoon meat mixture over chips. Spread sour cream evenly over meat. Sprinkle cheese over mixture and top with remaining chips. Bake at 400 degrees until cheese is completely melted.