HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cream together the sugars and shortening. Add egg. Sift together dry ingredients; add to creamed mixture. Rinse raisins in strainer with hot water. Stir in raisins, oats, chocolate chips and pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake for 8 to 10 minutes.
In medium bowl, whip egg whites, then set aside. Make sure egg whites are very stiff; this makes stiff ice cream. In large mixing bowl, mix egg yolks, sugar, can milks and vanilla flavoring. Beat until well blended. Fold in egg whites. Put Oreos in gallon size Ziploc bag and crush with hammer. Fold Oreos into batter. Pour into ice cream freezer and fill to line with whole milk. Makes 1 1/2 gallon freezer full. Yum yum.
Cook pie shell. Cool. Beat egg yolks until thick. Combine with milk in large heavy saucepan. Heat slowly, stirring constantly. Combine 1 cup sugar and cornstarch. Mix well. Add to milk and egg yolks. Cook until thick. Stir in vanilla, margarine and coconut. Thicken. Cool. Pour into pie shell. Add Never Fail Meringue. Bake at 425° until meringue is brown.
Spread ribs in shallow baking dish. Brown in 425° oven for 30 to 40 minutes. Drain fat. Combine all ingredients in saucepan. Cook over medium heat until thick. Spoon sauce over ribs. Reduce heat to 350° and bake for 45 minutes. Stir ribs and sauce every 20 minutes or so. Water may be added if sauce becomes too thick.
Cook fettucine according to package directions. While fettucine cooks, heat butter and cream in small saucepan until butter melts. Stir in Parmesan cheese, salt and pepper. Keep warm over low heat. Drain fettucine, return to pan and pour sauce over noodles. Toss gently until noodles are well coated. Serve. Makes 4 to 6 servings.
Melt oleo and grease. Add Accent, salts and Worcestershire. Sprinkle on cereal, Bugles, pretzels, Fritos, peanuts and cashews. Bake 1 hour at 200°. Stir every 15 minutes.
Extend arms and wrap them around each other. Clean your minds and take a good look at each other. Pull yourselves together and mix well.
Bring milk, grits and 1/2 cup butter to boil, stirring constantly. Continue cooking until consistency of oatmeal, about 5 to 8 minutes. Remove from heat and add salt and pepper. Beat well with a slotted spoon. Add cheese, chilies and 1/3 cup butter, stirring carefully until butter is melted and blended. Pour into prepared casserole dish; sprinkle evenly with grated Parmesan and bake at 350° for 45 minutes to an hour.
Mix crabmeat, cream cheese, mayonnaise, Worcestershire sauce and garlic salt. Spread in small greased casserole. Melt margarine and mix in bread crumbs. Spread over top. Bake, covered, at 350° for 45 minutes. Serve with crackers.
In skillet, over low heat, melt oleo, then stir in rice. Add soup, bouillon cube, water and mushrooms. Pour everything into a greased casserole dish when well mixed. Bake for 1 hour at 350°. Serves 6 to 8.
In a double boiler, melt chocolate and a 2 x 2-inch square of wax.* By hand or food processor, mix sugar and milk. Add walnuts and extract. Roll into small balls. Place on waxed paper. With a toothpick, pick up a ball and dunk into chocolate mixture. Return ball to wax paper.
Make crust for 9-inch pieplate. Bake at 450° for 3-5 minutes. Remove pastry from oven and cool completely.
Line a strainer with a double layer of cheesecloth. Place yogurt in the center; let drain for 1 hour. Place orange juice in a small pan; bring to a boil. Reduce heat and simmer for about 20 minutes, swirling the pan occasionally, until a very thick syrup remains. There should be about 2 tablespoons. Reserve.
Cut beef into 4 pieces. Brown on all sides in hot oil in skillet. Pour off excess fat. Combine remaining ingredients and pour over ribs. Cover. Simmer 1 1/2 hours or until meat is tender. If sauce becomes too thick, add small amount of water. Makes 4 servings.
Stir cream cheese and mayonnaise until softened. Add soup, garlic powder and Season-All. Drain. Wash and chop shrimp. Add the shrimp to the mixture and season to taste. Serve chilled.
Preheat oven to 350°. Cream together butter and sugar. Add eggs and beat 1 minute. Stir dry ingredients together. Alternately add the dry ingredients and the berries to the batter, beating well after each addition. Add vanilla; beat 1 minute. Pour into a greased and floured pan. Bake. When cake is done, it can be sprinkled with powdered sugar while still warm or iced with vanilla frosting when cool. Cake flavor improves if it is allowed to mellow 1 to 2 days before serving.
Mix all together and bake in loaf pans for 45 minutes at 325°. Put foil on top and cook 45 minutes longer or until done. Test with toothpick.
Mix well. Roll to 1/8-inch. Let dry for about 2 hours, turning so both sides can dry, then roll and slice as thinly as possible. Drop in boiling chicken broth. Cook about 30 minutes. Beef is good also.
Combine first 4 ingredients in container of an electric blender; process 3 minutes or until smooth. Add butter; process 30 seconds. Pour mixture into pastry shell. Bake at 350° for 30 to 35 minutes. Serve with vanilla ice cream or frozen yogurt. Yield: one 9-inch pie.
In hot salad oil, fry 1 tortilla at a time, about 30 seconds on each side. Remove to paper towel to drain. Preheat oven to 350° Cook ground beef, onion, and garlic until browned. Remove from heat and stir in chiles, refried beans, taco sauce, and salt. In a 9 inch pie plate, place 1 tortilla, top with1/4 of the bean mixture, and 1/4 of the cheese. Repeat 3 times. Bake 30 minutes. Sprinkle with shredded lettuce, and diced tomato. (Makes 6 servings.)
Boil the chicken; cool. Take off bone. Wash rice and soak for 5 minutes. Add chicken and rice to broth. Combine onion; cook on low heat for approximately 2 hours.
Combine sugar, corn syrup and cream. Cook to soft ball stage or until 236° on candy thermometer. Add corn flakes, nuts and coconut. Mix well. Spread in greased pan. Cool and cut in bars. Recipe can be doubled or tripled.
Mix Jell-O with 2 cups hot water. Mix all other ingredients; add Jell-O and refrigerate.
Thoroughly combine all ingredients. Divide evenly into cups of a 6-cup microwave-safe muffin pan. Microwave (High) 5 to 6 minutes, until done. Let rest 5 minutes. Remove gently from pan. Makes 3 servings. Freezes well.
Place rhubarb in a baking dish. Sprinkle with cinnamon. Mix flour	and sugar together; cut in margarine.	Pour over and bake at 350° for 40 minutes.
Heat oven to 350°. Grease 9 x 13-inch pan. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25 to 30 minutes. Cool completely in pan. Spread mint cream layer on cake. Chill. Pour chocolate topping over dessert; cover. Chill.
Grease a large bowl. In another bowl mix all ingredients and make a stiff batter. Place dough in a greased bowl and brush some oil on top of the dough. Cover with cloth or waxed paper and sit in a warm place until it doubles. Do not refrigerate. Push down dough and knead well. Divide into 3 or 4 loaves. Knead each loaf 8 to 10 times. Place in greased pans. Oil top of each loaf. Cover and let rise until about double. Bake at 300° for 35 to 40 minutes. Remove from pans; brush with butter or margarine.
Heat margarine and onions. In a bowl, combine onions with asparagus, milk, eggs, 1 ounce cheese and seasonings. Grease a 7-inch pie plate and pour in mixture. Sprinkle with remaining cheese. Bake at 350° for 35 minutes.
Beat oil and sugar together until well blended. Add eggs, one at a time, beating well after each addition. Sift together flour, salt and soda. Add gradually to egg mixture, blending thoroughly. Stir in apples, pecans and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until done.
Mix puddings with milk. Set just a minute and then add Cool Whip. Layer bottom of pan with graham crackers. Add half of mixture, another layer of graham crackers and remaining mixture. Top with layer of graham crackers.
Mix all ingredients together. Form into rolls and wrap; then chill. Cut 1/4 inch slices for baking. Bake at 350 degrees for 8 to 10 minutes.
Cream the cream cheese in a mixer. Add eggs to cheese, one at a time; mix. Add sugar and vanilla.
Saute onion and mushrooms in margarine. Wash rice. Put rice and soup in 9 x 13-inch greased pan.	Pour onion and mushrooms on top and stir.	Bake at 325° for 1 hour.
Brown beef. Add onion and pepper. Cook until tender and drain. Add remaining ingredients except noodles and cheese. Cook noodles and arrange in layers, starting with noodles, 1/2 sauce, 1/2 cheese. Repeat. Cover with foil and bake 1 hour in a greased 9 x 13-inch pan at 375°. Can be made a day ahead and baked next day.
Add grits to salted boiling water. Turn down heat and cook for 30 minutes with lid on, stirring occasionally. Remove from heat; add the butter and eggs; stir until smooth. Add cheese and mix well; pour into buttered 1 1/2 quart casserole. Bake at 350° for 1 hour.
Let first three ingredients reach room temperature. Mix cream cheese and butter and add sugar gradually, continuing to beat. Add eggs one at a time. Add flour slowly while continuing to beat. Add vanilla last. Pour into a greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 to 2 hours.
Boil sugar, vinegar and ground peppers and juice for 15 minutes. Stir often.
Mix well and store in airtight container. Use 3 heaping tablespoons per cup of hot water. Makes a bunch.
Beat eggs, add milk and other ingredients and stir, then place pieces of bread in baking dish. Pour liquid over and bake 1 hour at 350°.
Season previously the 3 pounds of pot roast with the pepper, lemon juice and onion. Put the cut pieces of bacon to saute in a skillet of 8-inches without grease until it is brown and toasted. Put the pot roast in a pressure cooker with 2 chicken cubes, cook during 30 minutes when the pressure cooker starts to whistle. After these steps, take the pot roast and put it in a deep skillet, about 9 1/2-inches in size. Add the Maggi sauce, orange juice, 1 cup of chicken broth, 1 cup of water and flour. Mix and let these ingredients thicken. When it is ready to serve, enhance this dish by putting the tiny pieces of bacon on top.
Cream together Crisco and butter or margarine. Add sugar gradually. Add eggs, one at a time, beating well after each addition. Add flour (mixed with salt) alternately with milk, beginning and ending with flour. Fold in flavorings. Pour into greased and floured tube pan. Bake at 325° for approximately 1 1/2 hours. When cake is removed from oven, pour over glaze.
Prepare spaghetti according to package directions; drain. In medium skillet, heat olive oil. Add shrimp, lemon juice, garlic, lemon peel and cayenne pepper. Stir- fry until shrimp is opaque. In medium bowl, blend cornstarch into chicken broth and pour over shrimp. Cook, stirring constantly, until thickened and translucent. Add spaghetti and parsley; toss to coat. Heat through. Arrange on a warm serving platter and serve immediately.
Combine all ingredients and mix well. Makes 1 1/2 cups. Serve with tortilla chips or fresh vegetables.
Dissolve Jell-O in water. Mix in other ingredients. Chill until set in a 9 x 13-inch dish.
Salt and pepper chicken. Boil until done. Drain well. Mix bottle of Durkee and bottle of water. Stir until blended. Pour over chicken. Cover and simmer for 20 or 30 minutes or until sauce thickens.
*If using plain flour add 1 tsp. soda, 1/2 tsp. baking powder and 1/2 tsp. salt. Cream together first three ingredients. Add remaining ingredients. In 13 x 9 greased and floured pan, bake for 45 minutes on 300°. Puffy at first. Sprinkle with confectioners sugar. Cool and cut in squares. Yield: approximately 3 doz.
Mix ingredients, using half of the tomato juice. Shape meat loaf and place in pan. Pour remaining tomato juice on top. Bake at 350° for 1 hour. Yields 6 servings.
Heat all but corn over low heat until mixed well. Add corn and stir. Put in a 9-inch square pan and bake at 350° until bubbly.
Mix cake; bake at 350° for 30 to 35 minutes. Let cool, then ice.
Cook spaghetti; drain. Butter casserole dish. Alternate layers of spaghetti, cheese and tomatoes. Sprinkle each layer with salt, pepper and oregano. Bake at 350° for approximately 30 minutes.
Cook noodles according to package. Combine noodles, tuna, chicken or turkey leftovers, mayonnaise, onion, peppers and salt. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Put into casserole. Bake in hot oven at 425° for about 20 minutes.
Cook squash and onion in boiling water until tender. Drain. Mash and drain again. Add butter, beaten egg yolks, cream of mushroom soup and salt and pepper. Beat egg whites until stiff and fold into squash mixture. Fold in squash mixture. Place mixture in a buttered 2-quart casserole. Top with Ritz cracker crumbs. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes. Makes 6 servings.
Sprinkle meat lightly with garlic powder. Put into ovenproof casserole (large). Mix together remaining ingredients. Pour over meat. Mix well. Cover and bake at 325° for about 2 hours, until meat is very tender. Serve over noodles or rice.
Preheat oven to 450°. Grease cookie sheet or 12-inch pizza pan. Press crust onto sheet or pan and pinch edge to form rim.
Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg to workable consistency and spread evenly on each slice of bread. Place an asparagus spear on each slice, roll and secure with toothpicks. Dip in melted butter to coat thoroughly, place on cookie sheet and freeze.
Blend thoroughly in blender or food processor. Chill at least 2 hours. Top each serving with a dollop of sour cream. Serves nine 2/3-cup servings.
Mix butter, sugar and Bisquick until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoons, 2-inches apart, on lightly greased cookie sheet. Make a shallow well in center of each with back of spoon; fill with 1 teaspoon preserves. Bake until golden, 10 to 15 minutes. While warm, drizzle with glaze.
Cook 3 cups of milk and rice in a double boiler. When milk is absorbed, add sugar and remaining cup of milk. Cook until milk is absorbed. Serve warm.
Mix macaroni and vegetables in a large bowl, then add water, sugar, vinegar and mayonnaise. Mix well; refrigerate. Garnish with sliced eggs. (Before garnishing, add salt and pepper to taste.)
Bring cider, brown sugar, cloves and cinnamon to a boil. Boil 10 minutes, then add other juices.
Mix together into dough. Roll out onto floured board and cut into different shapes. Drop into broth. Do not boil. Cook 5 minutes. This is an Indian dish, to be used instead of noodles.
Make yellow cake as directed in a 9 x 13-inch pan. When cake is done, remove from oven and pierce thoroughly with large fork. Dissolve jello in 1 cup boiling water; drizzle slowly over cake. Mix instant pudding as package directs; spread over cake. Refrigerate until just before serving (overnight is okay). Slice strawberries and banana over cake. Spread whipped topping over cake; cut and serve.
Drain pineapple, reserving juice. Add water to juice if necessary to equal 1 1/4 cups liquid. Arrange pineapple chunks, sweet potatoes and sausage in 10 x 6 x 1 3/4-inch baking dish. In small saucepan, combine brown sugar, cornstarch and salt. Gradually blend in reserved pineapple juice mixture. Cook and stir for 1 minute more. Remove from heat; stir in butter. Pour over sausage mixture. Cover and bake in 350° oven for 35 to 40 minutes or until heated through. Makes 4 to 6 servings.
Place in bottom of Bundt pan the nuts and frozen dinner rolls. Mix brown sugar and butterscotch pudding together (do not cook). Sprinkle over rolls. Pour over melted butter and then sprinkle the white sugar and cinnamon over butter. Cover with cloth and let stand 8 hours to rise. Bake at 350° for 30 minutes. Let stand 5 minutes in pan. Serve.
Stir peanut butter chips, butter and peanut butter in a heavy saucepan over very low heat until melted and smooth. Add cereal and stir until blended. Remove from heat. Drop level tablespoonfuls 2-inches apart on waxed paper. Press into flat 2-inch round cookies. Let stand at room temperature 20 minutes or until firm. Spoon jelly into cup and stir until runny. Drizzle on cookies, then sprinkle with nuts. Store, airtight, at room temperature.
Cook and drain spinach well. Mix with cream cheese, margarine, water chestnuts, mushrooms and onions. Top with bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 40 minutes in a 2-quart casserole.
Pour milk into blender. Heat strawberry juice to boiling. Add juice and gelatin to blender. Stir 1 minute, then liquefy. Add strawberries, egg yolks, sugar and food coloring. Liquefy. Add cream and crushed ice and frappe. Pour into individual serving dishes. Serves 6 to 8.
Cook until thick; add 1 lump of butter after cool. Put into 9-inch baked pie shell.
Layer ingredients on flat dish. Sprinkle taco sauce on top. Serve with tortilla chips.
Each person brings a vegetable or bouillon cubes. The water is boiled in a large pot. Everything is cut up and placed in boiling water. The stew is done after 35 minutes of boiling.
Combine all ingredients and beat. Makes 2 small or 1 large loaf. Bake 1 hour in a moderate oven.
Boil chicken; cube. Cook noodles until done; drain. Pour soup and water over noodles. Simmer 10 to 12 minutes. Bake biscuits as directed, cutting cooking time in half. Pour noodles and chicken into casserole dish; layer biscuits in a single layer on top. Bake for second half of biscuit directions.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle; others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.
Place all ingredients, except Swiss cheese, in blender. Blend on high speed until smooth. Add cheese, a little at a time, until all blended.
Beat sugar, oil and eggs together. Add milk and 1/2 vanilla. Mix cocoa and water together. Add to oil and sugar mixture. Gradually add dry ingredients. Bake on 2 cookie sheets with sides at 350° for 10 to 15 minutes (11 x 15-inch cookie sheets).
Cook broccoli according to package directions, omitting salt. Drain thoroughly. Place broccoli in an 8 x 8-inch baking dish. Stir soup and cheese together, adding milk, mayonnaise and beaten egg. Mix until well blended; pour over broccoli. Combine bread crumbs and melted butter; sprinkle over the soup mixture. Bake in a 350° oven for 45 minutes. Makes 6 servings.
Brown hamburger in oleo. Stir in remaining ingredients. Bake at 400° for 30 minutes.
Bake cookie dough according to directions on package. In small saucepan, melt chocolate chips. Add peanut butter and cornflakes. Spread on cookie base.
In a medium saucepan, combine broth, Worcestershire sauce, basil, thyme and pepper. Bring to boiling. Stir in carrots and onion. Return to boiling; reduce heat. Cover and simmer 15 minutes. Stir in broccoli. Return to boiling. Reduce heat. Simmer, covered, for 6 to 7 minutes or until vegetables are tender.
Slice all vegetables and place in large pot. Add chicken stock and bring to boil. Simmer until vegetables are tender, then puree in batches. Season to taste with salt, pepper and hint of cumin or hot pepper sauce.
Sprinkle bananas with lemon juice after they have been sliced. Line a 1-quart casserole dish with a layer of vanilla wafers. Top with a layer of bananas. Set aside.
Add flour, salt and sugar. Stir in oil and milk. Mix well with fork. Press the dough into the pie pan, using a small amount at a time. Flute edges and bake at 450° until golden brown. This pie crust can also be used for baked fruit pies. Makes 1 (9-inch) pie crust.
Line a 12-inch pizza pan with heavy-duty aluminum foil; grease and set aside.
Dissolve gelatin in 2 cups boiling water in a large mixing bowl. Melt marshmallows in top of double boiler with 1/4 cup boiling water and add to gelatin mixture. Add 1 1/2 cups cold water. Add whipping cream and beat until smooth. Add pineapple and nuts. Pour into lightly greased mold. Refrigerate until set. Makes 18 to 20 servings.
Mix as for pie crust. Roll out and cut into strips 4 inches long. Bake on ungreased cookie sheet 10 minutes at 375°.
Cook meat, garlic and onion together. Crush 1/2 bag nacho chips (or Doritos) in bottom of large casserole dish. Put half of meat mixture on crushed chips. Mix soups together, put half soup mixture on top of meat. Put one cup cheese on top of soup. Repeat layers. Bake at 350° for 10 minutes.
Simmer carrots until done, but firm. Mix remaining ingredients; pour over hot carrots. Let stand overnight. Refrigerate. Will keep indefinitely.
Preheat broiler if manufacturer directs. In 1-quart saucepan, over low heat, heat butter or margarine, lemon juice, salt, sugar and pepper until butter is melted. Place chicken, skin side down, on large broiling pan. Broil 20 minutes. Baste with butter mixture frequently to moisten and add flavor to chicken pieces.
In a large saucepot, put washed plums and barely cover with water. Cook until skins break open and fruit is tender. Pour into a colander and remove seeds and peelings. Measure the amount of juice and pulp; add equal amount of sugar and bring to a boil. Stir constantly to avoid sticking on bottom. Simmer until mixture is thick enough to put in hot, dry jars.
Heat ungreased muffin pans in 400° oven for 10 minutes. Combine cornmeal, soda and salt in a bowl. Stir in next five ingredients. Make a well in the center. Combine milk, corn and eggs. Add to dry ingredients, stirring until moist. Spoon into muffin pan 3/4 full. Bake at 400° for 30 minutes. Makes 1 1/2 to 2 dozen.
Boil the sugar, salt, butter and milk for 6 minutes, then pour boiling syrup into a large bowl over the chocolate chips, German chocolate, marshmallow cream and nuts. Beat until chocolate is all melted and pour into pan. Let stand a few hours before cutting. Store in tin box.
Peel and cube eggplant. Place in cold water for 10 minutes. Drain and cook with fresh water, onion and celery until tender. Drain. Blend soup and milk into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake, uncovered, at 350° for 35 minutes.
Dissolve gelatine and sugar in hot water. Add evaporated milk and almond extract. Mix thoroughly. Pour mixture into rectangular shape pan. Place pan in refrigerator to set. Cut jello in diamond shapes or cubes. Spoon mandarin oranges or fruit cocktail over jello cubes when ready to serve.
Beat eggs well. Add other ingredients, mixing well. Pour in well-greased 9 x 13-inch pan. Bake at 400° for 30 to 35 minutes or until set.
Drain corn; reserve liquid. Toss corn with onion, pepper and pimento. Combine remaining ingredients; bring to boil. Pour over vegetables and toss. Refrigerate. Makes 2 1/2 cups.
Mix dry ingredients. Blend in shortening. Add milk. Roll out with rolling pin to about 1/2-inch thick or thicker. Cut with biscuit cutter. Bake at 450° for 10 to 12 minutes on ungreased cookie sheet.
Mix all ingredients in large bowl. If batter seems too thick, add additional juice. Grease and flour loaf pans; bake in 325° oven for 45 minutes. Melt butter over top and sprinkle 10x sugar on top.
Mix all ingredients together and pour into large container. Place in freezer several hours until frozen. Serve and enjoy! Mixture is "slush" consistency when ready.
Mix all ingredients. Spoon into greased muffin pan. Bake at 350-425 degrees until brown. Makes 6.
Melt butter; add brown sugar. Boil over low heat 2 minutes, stirring constantly. Stir in Milnot until it comes to a boil. Cool to lukewarm. Add vanilla. Gradually add 1 3/4 to 2 cups sifted confectioners sugar. Beat until spreading consistency. If too stiff, add a few drops hot water.
Slice mushrooms and place in glass or earthenware bowl. Combine remaining ingredients in a saucepan and simmer for 15 minutes. Remove from heat and pour over mushrooms. Cover and refrigerate for several hours.