HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add molasses and egg. Beat well. Stir in dry ingredients. Rol into small balls. Dip each ball in sugar and bake at 350° for 8 to 10 minutes.
Brown and drain meat and onion. Add flour, package of chili mix and chili powder. Add all other ingredients. Cook slowly for 1 hour. Add beans in last 15 minutes. Cook 1 1/2 hours total.
Mix molasses, water, baking soda, and salt together. In a separate bowl, mix flour, butter, and brown sugar; mix well. You may need to use your hands. Pour 1/3 molasses mixture into pie crust; pour 1/3 flour mixture on top. Continue to alternate layer, ending with flour mixture on top. Bake the pie at 375° for 35 minutes.
Combine. Float pineapple sherbet scoops to decorate. Makes approximately 20 servings.
Chop onion, tomatoes and lettuce. Toss with cheese, dressing and hot sauce. Crunch and add Doritos. Slice and add avocado. Brown ground beef. Add kidney beans and salt. Simmer for 10 minutes and mix into cold salad. Decorate with tortilla chips, avocado and tomato slices.
Trim excess fat from chops. In a bowl, combine salad dressing, Dijon mustard and pepper. Brush both sides of chops with mixture. In a 12-inch skillet, cook chops, covered, over medium-low heat for 20 minutes. Turn chops. Cook covered for 5 to 10 minutes more. Makes 4 servings.
Beat eggs, mash bananas and mix all ingredients thoroughly. Pour into greased and floured loaf pan and bake 1 hour (or until toothpick in center comes out clean). If using a glass pan, bake in 325° preheated oven. If using a metal pan, bake at 350° (preheated). Makes 1 loaf.
Drain moisture from frozen spinach. Mix other ingredients together, then fold in spinach. Roll into balls and freeze on cookie sheet. When needed, bake frozen balls at 375° for 10 to 15 minutes.
Saute onion, celery and carrots in butter. Add remaining ingredients except cheese.	Spread in an 8 x 8 x 2-inch pan. Bake in a 350° oven for about 40 minutes, or until light golden and set. Top with	cheese	during	last 5 minutes of baking time.
Put butter in frypan. Fry bologna until curls up around edges. Make toast. Add cheese, mayo or butter. Enjoy!
In a large bowl, mix all ingredients with a spoon. Spread in a baking dish (greased). Cook at 325° for 30 to 45 minutes. Cool and cut into squares. They get better when they are 2 or 3 days old; a great snack.
Spread the popped corn in a flat pan, keeping it hot and crisp in the oven. Melt the butter with the grated cheese in a pan, then add the salt. Pour this mixture over the corn; stir until every corn is cheese-flavored.
Mix soup, water, rice and dry onion soup mix together in 9 x 13-inch pan. Lay chicken pieces on top. Bake at 350° for 1 1/2 hours.
In large heavy saucepan, melt butter over low-medium heat. Add onion and cook 2 or 3 minutes. Add milk and bring to boil for 2 or 3 minutes to thicken, stirring occasionally to avoid burning and boiling over. Add thinly sliced zucchini and mushrooms; boil 3 or 4 minutes.
Cook onions in salted water until tender. Drain and put in a buttered baking dish. Make a white sauce with the butter, flour and salt. Sprinkle with crumbs and melted butter. Bake at 350° for 20 minutes in preheated oven.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Sprinkle bacon, onion and cheese in plate. Beat milk, Bisquick, eggs, salt and pepper in medium bowl until smooth, about 1 minute. Pour into pie plate. Bake in hot oven for 35 minutes or until top is golden brown. Let stand 15 minutes.
Preheat oven to 350°. Put chicken in a baking dish. Top with artichokes, mushrooms and onions. Add artichoke liquid and white wine. Bake for 45 minutes.
Boil squash or eggplant until tender. Drain. Mix all ingredients and bake at 350° until brown.
Combine all ingredients into hot oil from tablespoon. Cook for 2 minutes on each side. Drain on paper towels. Sprinkle with sugar.
Preheat oven to 350°. Cream potatoes and sugar together. Add milk, cinnamon, salt, whole eggs and egg yolks to mixture. Stir well. Add cream cheese and mix again. Beat egg whites in a separate bowl and then fold into potato mixture. Pour into crust and top with marshmallows. Cook 30 to 40 minutes.
Mix and chill. Also may use peach pie filling, strawberry or blueberry pie filling.
Mix first 8 ingredients together and place in a baking dish. Lay crescent roll on top (rolled out flat to form rectangle). Cover with grated cheese. Drizzle with butter. Bake at 375° for 20 to 25 minutes.
Line crock-pot with foil, leaving enough to overlap potatoes while cooking. Layer the ingredients in order listed. Cook on low 10 to 12 hours or on high for 3 to 4 hours. Serves 6 to 8.
Saute green onions, green pepper and mushrooms in wine. Drain. Add crab. Lay sole flat. Spread crab filling over each fillet. Roll and secure with toothpicks. Pour lemon juice and 1/4 of the chicken broth over fish. Bake at 350° for 10 to 12 minutes or until fish flakes easily when tested with a fork. Transfer to a serving plate to keep warm.
Mix raw meat and raw vegetables together and place into a 13 x 9-inch baking pan. Blend seasoned salt and pepper into the tomato juice and pour over the meat/vegetable mixture. Cover tightly with tinfoil and bake at 250° for 4 hours.
Mix all ingredients together until smooth and fluffy. Do not add any liquid to the pudding. Refrigerate. This will be light green.
Mix together cooked noodles, cottage cheese, tuna, milk, onion, salt and pepper and place in a 2-quart casserole dish. Top with crumbs and cheese. Dot with butter. Bake at 350° for 45 to 60 minutes.
Cook ground turkey and bell pepper; drain. Slice sausage like pepperoni. Add sauce and sausage. Simmer while cooking macaroni per package directions. Pour sauce into large baking dish. Drain macaroni; add to baking dish. Add Mozzarella and stir; reserve some Mozzarella for the top. Bake, uncovered, at 400° until bubbly, about 20 minutes.
Sift the dry ingredients together, then add the Crisco, buttermilk, vanilla and eggs. Bake in large loaf pan or large square pan at 350° for 35 to 45 minutes.
Brush chicken with butter, salt and pepper. Wrap and bake at 350° for 1 hour or you can boil the chicken. Cut into bite-sized pieces (should be about 2-quart). Coat almonds with butter. Put on cookie sheet and bake about 30 minutes (slightly brown). Spread on paper towels. Sprinkle with salt and set aside until just before serving. Mix mayonnaise, curry powder and soy sauce with 2 tablespoons of lemon juice. Combine with chicken, celery, chestnuts, grapes and pineapple chunks. Chill. Arrange lettuce leaves on plate. Put chicken on lettuce and sprinkle with almonds. Serve with any crackers you like. (I have never used 2 cups of mayonnaise. Use ingredients according to your taste. More of one and less of another.)
Combine all ingredients and mix in broccoli. Pour in casserole dish and cover. Cook 30 minutes at 350°. Remove cover and top with dried onions. Cook 15 minutes uncovered.
Pour Crispix in a large bowl. Melt chips and peanut butter together. Pour over the cereal and mix well. Then coat all this with powdered sugar.
Heat oven to 325°. Grease and flour a 10-inch tube pan. In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs 2 at a time, beating until very light and fluffy. Add flour and flavorings all at once. Stir in gently just until well combined. Turn into prepare pan. Bake until a toothpick inserted in the center comes out clean, 80 to 90 minutes. Cool 10 minutes in pan. Remove from pan and cool on a wire rack.
Brown hamburger; add barbecue sauce, brown sugar and onion. Place 1 biscuit in a muffin tin; press out to form cup. Spoon meat mixture into cups. Top with cheese. Bake at 400° for 10 to 15 minutes. Makes 10 to 12.
Soften active dry yeast in 1/4 cup warm water. To remaining water, add sugar, shortening and salt. Add 1 cup flour; beat well. Add yeast mixture and egg whites; mix. Add remaining flour to make soft dough. Knead until smooth and satiny. Place in greased bowl, turning once to grease surface. Cover and let rise until double in bulk. Punch down. When again doubled, divide in half. Shape into loaves. Let sit 10 minutes. Place on greased cookie sheet sprinkled with white corn meal. Cover; let double. Brush with egg yolk diluted with water. Bake in hot (400°) oven for 30 minutes. Place large flat pan of boiling water on floor of oven to give crustiness.
Melt butter in a 13 x 9 x 2-inch pan. Beat eggs slightly. Add flour, salt and baking powder. Blend. Add melted butter, chilies and cheeses. Mix only until blended. Return to baking pan. Bake 15 minutes at 400°. Reduce heat to 350° and bake 35 minutes longer. Cool and slice into bite size squares.
Peel and mash avocados until creamy; mix with a little lemon juice. Spread layers in the order listed in a 13 x 9-inch baking pan. Bake at 350° until cheese melts and all layers have been heated. Serve with tortilla chips.
Finely chop onion. Melt butter in a pan. Add onion; cook until translucent, stirring as needed.
Brown hamburger and onions; drain. Add onion, kidney beans, tomatoes and chili seasoning mix (1/2 package) or more if you want spicy. Simmer 1 hour and serve with Jiffy corn bread!
Combine sugar, syrup and water in saucepan. Cook over medium heat, stirring until sugar dissolves. Cook to hard ball stage.
Cut heads of broccoli into bite size pieces. Add crumbled bacon, onions and raisins. Mix together mayonnaise, vinegar and sugar. Pour over salad. Toss well and refrigerate for several hours or overnight. Yields 6 to 8 servings. Chill 6 hours or overnight.
Cream butter and sugar. Add all other ingredients in the order given. Make into small balls. Place on cookie sheet; chill in refrigerator for 15 minutes. Bake at 375° for 15 to 20 minutes. Roll in powdered sugar while hot, then again when cooled.
Mix graham crackers with butter and line deep 9-inch pie plate, saving 1/4 cup of mixture for topping. Dissolve gelatin in hot water. Add lemon juice and sugar and let stand while whipping Carnation milk to a stiff froth. Add gelatin mixture to whipped milk and continue whipping until stiff peak forms. Stir in lemon rind. Pour in crust. Top with remaining crumbs. Chill 4 hours or until firm. Serves 6 to 8.
Cream the butter and sugar until light and fluffy. Beat in egg, vanilla and lemon extract. Blend in flour and coconut. Shape into walnut size balls. Place on baking sheet. Flatten with fork. Bake in moderate 350° oven for 8 minutes until edges are brown. Remove cookies to cooling rack. When cool, frost with lemon butter frosting. Makes 5 dozen.
Brown chops in oil. Mix bouillon cubes in 1 cup hot water. Mix bouillon broth, mushrooms, mustard, parsley, paprika, salt and pepper. Separate onion into rings. Place on top of chops. Pour mixture over this. Simmer on low for 1 hour and 15 minutes. Add sour cream and simmer 15 more minutes. Serve over cooked rice.
Preheat oven to 350°. Beat butter and sugars until light and fluffy. Add egg. Combine flour and soda. Blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop rounded tablespoonfuls onto greased baking sheet, about 2-inches apart. Bake 13 to 15 minutes. Cool 2 to 3 minutes on baking sheet. Store in tight containers. Yields approximately 32 cookies.
Combine mayonnaise, sour cream, sauce, salt and pepper. Add macaroni and shrimp. Best if chilled 24 hours before serving.
Combine shrimp and rest of ingredients; add mayonnaise (Hellmann's is best), salt and pepper. Mix all together and refrigerate.
Sift flour and baking powder into bowl. Cut in cheese, butter and pepper. Add water and mix well. Work out on floured board. Shape or cut into straws. Bake at 400° for 8 to 10 minutes.
Mix together the flour, yeast, salt, sugar and Crisco; mix well. Add water to make a dough; knead well. Let rise 1 hour. Knead again; make 2 balls with dough. Sprinkle with flour; let stand for 1/2 hour. Roll out on floured board 1 inch thick; spread butter all over. Add grated cheese all over and fold in dough, making sure the ends are tucked in. Place on a greased baking sheet; bake at 375° until light brown.
Mix last 3 ingredients. Heat but do not boil mix. Pour over cereal mix and toss well.
Beat egg whites until almost stiff. Add sugar very slowly, beating until very stiff peaks are formed. Carefully fold in ground nuts, then chocolate chips. Drop by teaspoon onto slightly greased cookie sheet. Put into a 350° oven. Turn heat off at once. Do not open oven door for at least 4 hours; better still, next morning. Makes about 40 cookies.
Cream shortening and sugar. Make a well and beat in eggs. Add bananas, sour cream, lemon juice. Stir together with dry ingredients. Fold in nuts. Grease two bread loaf pans, put in waxed paper cut to fit bottom and grease paper also. Bake at 350° F. for 40 minutes. Can be frozen.
Combine all ingredients in order given. Bake 1 hour at 325° in 2 greased loaf pans. Half of recipe fills two (7 x 3 x 2-inch) pans. Spread. Bread freezes well.
Roll out 1/2 of pastry; fit into 9-inch pie pan. Mix remaining ingredients. Pour into pie shell. Roll out other 1/2 of pastry and put over filling. Flute edges. Cut several slits near center. Bake at 350° for 1 hour or until golden and juices bubble up through slits.
Wash and trim asparagus; cut into bite size pieces. Heat butter or oil in skillet. Add asparagus, stirring constantly until all pieces are well coated. Add water and cook 3 to 5 minutes. Season and serve immediately. Delicious sprinkled with olive oil and balsamic vinegar.
Dissolve jello in boiling water. Add cold water and chill in bowl until set. Alternately spoon ice cream and jello into 4 tall sundae glasses, ending with jello, filling to within 1/2-inch of top. Top with sauce, Cool Whip, nuts and cherries. Serve at once.
Combine buttermilk, Cool Whip and pudding together. Add all ingredients together; refrigerator until ready to serve. Chill well. Crumble chocolate striped cookies (1 pound) and add just before serving. Very good.
Bring first 3 ingredients to boil. Drop in about 25 Ritz crackers. Simmer 2 minutes. Do not stir. Add cinnamon to taste and slice of butter. Pour into pie shell and add top crust. Bake at 400° for 30 minutes.
Scoop out cantaloupe. Mash in double boiler. Add sugar, cornstarch and slightly beaten egg yolks. Cook over boiling water, stirring constantly. Cool; pour into pie shell. Beat egg whites until frothy; add the 6 tablespoons sugar and lemon juice gradually, beating until stiff peak consistency. Spread meringue over pie. Bake at 350° until meringue is browned.
Pour in unbaked crust (8-inch) and bake at 450° for 10 minutes, then 325° for 30 minutes.
Cook cucumbers, onion and seasoning together until tender. Add oleo and milk. Heat to serve.
Cream the margarine and sugar together. Add eggs; beat well. Add cracker crumbs, nuts and coconut. Stir in baking powder, then add milk; mix well. Butter and flour four 9-inch cake pans. Divide batter among them. Bake at 350° for about 40 minutes.
Bake brownies as directed. Beat room temperature butter with confectioners sugar and crme-de-menthe in a large bowl with an electric mixer until smooth. Spread over brownies.
Combine sugar and flour. Add milk and egg yolks. Cook until thick. Remove from heat; add caramelized sugar. Beat as you add the hot sugar. Cook until mixture is smooth. Add butter and vanilla. Pour into baked pie shell. Put meringue on top and brown lightly.
Mix together sugar, Karo syrup and salt. Cook on high 5 minutes. Add peanuts and cook 4 minutes more, stirring halfway through. Take from microwave and add vanilla, butter and soda. Stir until fluffy. Pour onto a greased baking sheet. Spread and work out as smooth as possible. Use only a glass bowl.
Soften cream cheese; add all the other ingredients, except shrimp. Mix well, then add shrimp. Chill well.
Mix beef, sausage, breadcrumbs, egg and milk and make into small meatballs. Bake on cookie sheet at 325° for 15 minutes. Remove from cookie sheet and drain on paper towels. Mix chili sauce, grape jelly and lemon juice and bring to boil in saucepan. Pour over meatballs and simmer 1 hour. Can be put in crock-pot on low for several hours.
In a mixing bowl, cream shortening and sugar. Add eggs and extracts; beat well. Add remaining ingredients; mix well. Chill for 1/2 hour. Shape into 1 1/4-inch balls. Place 2 1/2 inches apart on lightly greased baking sheets. Bake at 375° for 11 to 13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack. Makes 5 1/2 dozen. Cookies can be frozen in heavy-duty bags or airtight containers.
Melt oleo; cool. Add sugar and mix well. Add eggs and vanilla. Sift together flour, salt, baking powder and soda. Add to sugar and oleo. Mix well and pour into a buttered 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean.
Beat sugar and eggs. Add pumpkin and spices. Mix, add milk, stir thoroughly. Pour into unbaked pie shell. Bake at 350° for 50 minutes to 1 hour or until set.
Mix jello by directions on the box. Add pineapple, sliced bananas and marshmallows. Pour into a 9 x 13-inch pan.
With a kitchen scissors, cut up the chicken breasts into about 6-inch strips. Count the number of asparagus you have; for example, if you have 24 asparagus and 12 strips of chicken breast, you will use 2 asparagus for each strip of chicken.
Butter a casserole dish. Mix all together and bake at 425° for 40 minutes.
Mix all ingredients except 1/2 cube of margarine and corn flakes. Pour mixture into rectangular pan. Pour 1/2 cube margarine (melted) over the corn flakes. Place the corn flake mixture over the potatoes. Bake at 350° for one hour, uncovered.
Shred lettuce. Chop the tomatoes and onion. Combine everything and serve.
Mix all ingredients together and pour into a pie shell. Bake at 350° for 40 to 45 minutes, until done.
First, melt one tablespoon butter in bottom of casserole dish. Salt and pepper chops.
Melt oleo, then cook oleo, milk, sugar and cocoa for about 1 minute. Then add peanut butter, vanilla and oatmeal. Remove from heat; mix well. Then drop on wax paper or greased cookie sheets.
Chop onion and mix peanut butter with water until fluffy, dilute tomato paste until same volume as peanut butter. Brown meat quickly in hot oil in large skillet. Add onions and stir until they are partly cooked not browned. Add diluted tomato paste and peanut butter and spices. Stir. Taste for seasoning. Cook over low heat approximately 45 minutes or until meat is tender, stirring frequently. Serve immediately over plain rice. Serves 4 to 5.
Bring water, broth and salt to boil. Add greens, garlic and pepper. Boil and simmer for 45 minutes. Add beans. Simmer another 10 minutes. Serve with grated cheese and Italian bread.
Melt chocolate chips and margarine, then melt in peanut butter well. Pour mixture over cereal in a very large bowl. Stir gently to coat cereal. In a large bag, toss coated cereal with confectioners sugar. (You'll make a mess, but it's worth it!)
Combine all ingredients and beat until smooth and creamy. Refrigerate 1 to 2 hours before serving. Makes 1 2/3 cups.
Mix milk with cornstarch. Cook until thick, stirring constantly. Set aside to cool. Cream vegetable shortening, oleo and sugar. Beat with electric mixer for 10 full minutes. Combine second mixture with first. Add vanilla and beat both together until creamy. It will look like whipped cream. Put on cooled cake.
Cut chicken into 1 1/2 x 1/2-inch strips. Toss chicken in combined flour, salt and pepper. Add oil and margarine to hot wok. Stir-fry chicken in very hot oil for 3 to 4 minutes, until done. Drain oil. Add wine and lemon juice to wok. Cook down slightly and pour over chicken.
Mix by hand. Do not use electric mixer. Sift dry ingredients together. Add apples and nuts. Combine eggs, oil and vanilla; add to apple mixture. Pour into greased and floured pan. Bake at 350° for 1 hour.
Mix ingredients and layer in buttered pan (rice, chicken, rice). Bake at 300° for 2 hours.
Sift the flour, baking powder and salt together. Combine egg and milk and add to dry ingredients. Stir together lightly. Drop by spoonfuls on top of boilings stews, meats, vegetables or sauerkraut. Cover utensil tightly and steam 15 to 20 minutes on top of burner without lifting cover, or cover and bake in the oven at 350° for 15 to 20 minutes.
Combine cabbage, pineapple, pear, apple and grapes in bowl; toss to mix. Mix yogurt, vinegar, honey and celery seed in small bowl. Pour over cabbage	mixture; toss	to coat. Chill. Cover for 1 hour or longer. Add banana; toss lightly. Enjoy.
Mix and form into balls. Melt chocolate almond bark and roll balls into melted chocolate.
In a heavy saucepan saut onion, celery, ham, carrots and thyme in butter until vegetables are tender. Add water, pasta and contents of seasoning packet; bring to a boil. Reduce heat and simmer 12 minutes, stirring often. Add clams and simmer 2 to 3 minutes longer. Season to taste with salt and pepper.
Let set out for 8 hours every time you feed it. Take out 1 cup of starter even if you are not baking bread.
Mix Jell-Os in large bowl and let set until "soft set" in refrigerator. Whip until "frothy". Add pineapple last and stir well. Pour into mold or 9 x 13-inch pan. Refrigerate until set. Unmold or cut into 3 x 3-inch servings.
Cut biscuits in half. Roll into ball (1 can at a time). Roll ball in melted margarine and then in sugar and cinnamon mixture. Stack in a greased tube pan. Put pecans on top of each layer. Bake at 375° for about 1 hour.
Open biscuits and put your thumb in the center. Have a very hot pan of Crisco shortening. Carefully put your biscuits in the Crisco. Turn over as soon as they brown slightly. Take out immediately with fork or spoon. Put in glaze; spoon all over. Take out and place on a plate, then eat!!
Cream sugar and Crisco. Blend in baking powder, vanilla, lemon and milk. Add eggs and flour. Bake at 325° for 1 1/2 hours in a greased and floured Bundt pan.
In large bowl, put croutons and melted oleo; toss gently. Add hot water, sauerkraut and caraway seeds. Set aside 1 cup of the mixture for later. Grease casserole dish; layer crouton mixture, corned beef slices and cheese slices. End up with the crouton mixture which was set aside. Cover; bake in a 350° oven for 20 minutes. Top with the 2 slices of cheese, then bake, uncovered, 10 minutes or until cheese melts.
Drain liquid from clams into a cup and fill with milk. Combine with beaten eggs. Combine with rest of ingredients and pour into greased casserole. Bake at 375° for 45 minutes or until firm. Serves 6.
Grease a 13 x 9-inch pan; reserve 1 cup cake mix. Combine remaining cake mix with melted butter and egg; mix well. Dough will be dry and crumbly; press into bottom of pan. In another bowl, mix pumpkin pie mix, 2 eggs and milk. Pour over crust, combine reserve cake mix, sugar, cinnamon and butter. Mixture should be crumbly. If not, mix a small amount of flour. Layer over pumpkin mixture. Put in preheated 375° oven for 50 minutes. To serve, cut into squares. Makes 10 to 12 servings.
Heat oven to 350°. Grease 8 x 8-inch pan. In small bowl, blend all ingredients well. Spread in prepared pan. Bake 25 to 30 minutes. Cool and cut into bars.
Cream shortening, sugar and egg until light and fluffy. Sift dry ingredients and add alternately with buttermilk or sour milk. Add	the chopped nuts. Bake 30 to 40 minutes in a 375° oven.
Blend all of the ingredients in a blender until smooth. Pour into bottles. Will keep in refrigerator for 1 month.
Mix together all ingredients. Allow foam to subside before using. Tends to produce longer lasting bubbles as the mixture ages. Enjoy.
Heat red hots in apple juice to dissolve. Add pineapple juice. Serve hot. Yields 40 servings.
Cut listed ingredients and put into 9 x 13-inch baking pan. Melt 2 cubes butter on low heat in saucepan. Pour over veggies and meat. Salt and pepper to taste. Broil for 30 minutes.
Brown onion and meat. Drain fat if necessary. Mix in rest of ingredients except tortillas and cheese. Layer half of the tortillas in a 9 x 13-inch pan. Cover with half of the meat mixture. Make second layer. Cover with cheese. Bake at 325° for 30 minutes.