HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients. Bake in 8 or 9-inch square pan. Bake at 350° for 25 minutes. Double recipe for a 13 x 9-inch pan.
Cream butter and grated cheese. Add red pepper and flour. Put in cookie press and make sticks about 2 1/2 or 3-inches long. Bake at 400° until brown.
Mix together shortening and sugars. Add beaten egg and vanilla. Sift together flour, soda and cinnamon. Add to sugar mixture. Then add oats and nuts. Chill for at least an hour (better overnight). Then put walnut-sized pieces on a greased cookie sheet. Butter the bottom of a small glass. Dip it in granulated sugar, then flatten out the little round pieces. Just keep repeating. Don't need to re-butter the glass bottom, but do re-sugar each time. Bake at 350° for 10 minutes. Makes around 6 dozen small cookies.
Cream together the butter, sugar and egg. Add vanilla, flour and chips. Place 1 teaspoon mixture on an ungreased cookie sheet. Bake at 350° for 15 to 18 minutes. Once cool, may sprinkle or roll with powdered sugar.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inch.
Combine first 8 ingredients in bowl and mix with hands. Shape into a ball. Garnish with parsley and pecans.
Mix all ingredients together. Can be done the day before. Bake at 350° for 1 hour.
Mix onions, 3 1/2 cups cheese and remaining ingredients. Pour into 2-quart casserole. Sprinkle 1 cup grated cheese on top. Bake in oven at 350° for 30 minutes. Serves 10 to 12 people.
Mix cream cheese with Ranch dressing mix, stir well. Spread on tortillas, sprinkle with remaining ingredients. Roll up, wrap with Saran Wrap. Chill a few hours. Slice and serve.
In a large bowl, blend sugar, soda, cinnamon and flour. In a saucepan, add margarine, water, Crisco and cocoa; bring to a boil. Then add vanilla and eggs. Pour over sugar, soda, cinnamon and flour. Add buttermilk. Mix well and pour in a 9 x 13-inch greased pan. Bake for 35 minutes at 350°.
Cut bread into 1/2-inch cubes. Melt butter or margarine in ovenproof skillet or baking pan. Add garlic salt and dill weed. Add bread cubes. Toss to coat. Place in 300° oven for 25 to 30 minutes until croutons are quite dry and crisp.
Break crab into small pieces. Mix cream cheese and crab by hand. Make into ball. Pour sauce over crab ball. Serve with crackers and enjoy!
Mix eggs, sugar, oil, vanilla and zucchini. Next, add flour, baking soda, baking powder, salt and cinnamon. Stir well. Grease 2 loaf pans. Bake at 350° for 1 hour.
Boil, bone and dice the chicken. Add all of the ingredients and mix well. Bake for 1 hour at 350°.
Mix all ingredients together in a large bowl. Bake in thin layers at 350 degrees. Time will depend on size of layer.
In a small bowl, stir together yogurt, applesauce, powdered sugar, vanilla and spice. To serve, spear fruit with toothpick, then dip into yogurt mixture. Makes 6 (3 tablespoon) servings.
Preheat oven to 375°. Melt chocolate. Mix with melted butter and milk. Add eggs and sugar. Mix thoroughly. Add flour little by little. Mix thoroughly. Lightly grease, or use nonstick, 10-inch diameter cake pan. Pour mixture in pan. Bake 1/2 hour.
Cook milk, sugar and margarine until thick and bubbling. Remove from heat. Add vanilla and coconut. Mix. Add chopped pecans. Yield: Will cover one 9 x 13 x 2-inch cake or two 9-inch layers.
Mix and sift the dry ingredients together. Chop in the shortening with two knives until fine, like meal. Add half the milk, then add more gradually to make a soft dough, continuing to mix with the knives. Use only enough milk to make the dough smooth enough to be handled, but not wet. Toss on a board which has been lightly floured. Pat out to about 1/2-inch thickness. Transfer the biscuits to a lightly greased baking tin and bake 12 to 15 minutes in a 400° oven.
Brown hamburger, onion and green pepper. Add hamburger mixture and all remaining ingredients in crock-pot. Cook in crock-pot on low all day.
Mix all ingredients together. Pour into glass pie plate or quiche dish. Sprinkle with sliced almonds. Bake at 350° for 30 minutes. Serve with your favorite crackers.
Trim excess fat from chops. In skillet brown chops on both sides, pouring off drippings.
Step 1: Place frozen meatballs and onion in 1 1/2-quart microwave-safe casserole. Cover with casserole lid.
Brown meat and drain. Add onion and cook until tender. Add cream cheese and water, stirring until cheese melts. Stir in seasonings. Remove from heat. Combine eggs, flour, salt, and milk; beat until smooth. Pour into greased pie plate and sprinkle with cornmeal. Spoon in meat mixture. Bake at 400° for 35 minutes. Top with tomato.
Brown meat. Add taco seasoning, sauce and beans. Layer in 9 x 13-inch pan with sour cream. Top with cheese. Bake at 350° for 25 minutes. Serve with taco chips.
Prepare instant pudding according to directions on box. Fold in 1/2 of the Cool Whip. Cut up bananas in with this mixture. Line the bowl with vanilla wafers and put 1/2 of the pudding mixture on top. Put another layer of vanilla wafers on and then the remainder of the pudding mixture. Put another layer of vanilla wafers on top of this and spread remainder of the Cool Whip on top. (Using sugar-free pudding and low calorie Cool Whip will change the flavor.)
Mix all ingredients together. Chill for 2 hours. Pour some powdered sugar into a bowl. Roll cookies into balls and roll in powdered sugar. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Microwave margarine and chocolate in a large bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Then stir sugar into melted chocolate mixture. Mix eggs and vanilla until well-blended. Stir in flour and nuts. Spread into a greased, 8-inch square pan.
Mix cocoa, sugar and salt in a 2-quart bowl. Blend in water. Microwave 2 minutes to boiling. Stir well. Add milk, vanilla and peppermint Schnapps. Microwave 5 to 6 minutes on Medium. Do not boil. Makes 8 servings.
Mix flour, nuts and margarine. Press into a 9 x 13-inch oblong pan. Cook at 350° for 20 minutes; cool. Mix cream cheese, 8 ounces Cool Whip and confectioners sugar. Spread over crust. Prepare pudding mixes according to package directions. Spread chocolate pudding over cheese mixture. Spread vanilla pudding over chocolate pudding. Let pudding set for 2 to 3 hours. Top with additional Cool Whip. Sprinkle top with shavings from a chocolate bar or mini chocolate bits.
In saucepan, cook onion in butter until tender. Stir in soup, milk and cheese. Heat until cheese melts. Stir often. Add macaroni and tomatoes. Pour into a 1 1/2-quart shallow baking dish. Bake at 350° for 30 minutes. Makes 4 servings.
Cream butter and sugar; beat in egg. Sift dry ingredients together. Add to mixture, alternating with sour cream. Stir in vanilla and rhubarb. Bake in 9 x 12-inch pan for 45 minutes at 350°. Before baking, sprinkle 1/2 cup white sugar and 1 teaspoon cinnamon on top.
Spread sauerkraut in bottom of 9 x 13-inch baking pan. Top with tomato slices; dot with dressing and butter. Cover with corned beef; sprinkle with cheese. Bake at 425° for 15 minutes. Remove casserole from oven.
Place the halibut in a 9 x 13-inch pan. Sprinkle with lemon juice. Mix together mayonnaise, Parmesan cheese and onions. Spread mayonnaise mixture over the halibut. Bake at 350° until fish pulls apart easily. Mayonnaise mixture will be a golden brown. (Do not overcook.)
Mix all ingredients together and enjoy. For variety, you may add 1/2 c. chopped nuts.
Fry hamburger. Drain. Add onion. Cook a few minutes. Add soup, sauce, Milnot and chilies. Cover bottom of 9 x 13-inch baking dish with Doritos; add hamburger. Pour sauce over chips and hamburger; add another layer of chips and cover with cheese. Bake at 350° for 30 minutes or until cheese melts.
Cook ground beef, onion and garlic in a large skillet until meat is browned, stirring to crumble meat. Drain well. Stir in tomatoes and remaining ingredients. Bring to boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, 45 minutes. Serve sauce with spaghetti, lasagna or manicotti. Yields 7 1/2 cups.
Debone chicken and combine with beans and 1/2 jar of water. Cook on medium-low until thickened. Pour over tortilla chips, add taco sauce and sour cream to taste.
Mix first 7 ingredients. Shape into loaf and place in baking pan. Pour tomato sauce over. Cover. Bake 1 hour at 350°.
Brown rice and garlic in oil over medium heat, stirring constantly, about 10 minutes. Add 3 cups chicken stock, pimento, oregano, green pepper, black pepper and chorizo. Cook over low heat 15 minutes. Add chicken, shrimp, peas and tomatoes. Bring mixture to boil, cover and cook over very low heat for 15 minutes. Add more stock if necessary. (Can bake in oven at 350° for about 45 minutes.)
Cream butter or margarine in small mixer bowl; add cocoa and confectioners sugar, alternately with milk. Beat to spreading consistency; blend in vanilla (about 2 cups frosting).
Mix lemon juice and Eagle Brand milk. Add Cool Whip, then rest of ingredients. Mix together and put in pie crusts. Let set awhile in refrigerator.
Salt ribs; place in shallow roasting pan, meaty side up. Roast at 425° about 30 minutes. Drain excess fat from pan. Pour sauce over ribs for 1 hour. (After the first 30 minutes, reduce heat to 400°.)
Add lemon juice to milk. Fold Dream Whip into lemon mixture. Fold in blueberries. Pour into crumb crust; chill thoroughly. Yield: 6 to 8 servings.
Combine bouillon granules and hot water; stir well, and set aside. Sprinkle steaks with lemon-herb seasoning. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add steaks; cook 2 minutes in each side or until browned. Add onion and bouillon; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until onion is tender. Remove steaks and onion from skillet with a slotted spoon; set aside. and keep warm. Combine cornstarch and 1/4 cup water, stir well. Add to cooking liquid in skillet; cook over medium heat until thick and bubbly, stirring constantly. Place rice on a plate and top with steak and onion. Divide gravy evenly over each serving. Makes 4 servings.
Grease and flour 9 x 13-inch pan. Mix half of cake mix (dry) with margarine, brown sugar, water and eggs in large bowl until smooth. Stir in remaining cake mix and 1 cup nuts. Spread in pan and bake 20 minutes. Sprinkle marshmallows on top and bake 10 more minutes or until puffed and golden brown.
Heat oven to 400°. Heat water and margarine to rolling boil in saucepan. Add flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 35 to 40 minutes. Cool; cut off tops and fill with cream filling. Replace tops; dust with powdered sugar.
Boil chicken without skin until tender. Let chicken cool, shred the chicken and put aside. Lightly fry tortillas in oil. Dip the tortillas in the enchilada sauce; roll with chicken and place in a greased pan. Pour the remaining sauce over the tortilla rolls. Garnish with cheese, green onion and olives. Bake at 350° for 20 minutes.
Power Level: Medium. Microwave Time: 35 to 40 minutes, total.
Alternate slices of potatoes and onions in a buttered casserole, dotting each layer with butter, salt and pepper. Combine the cream of chicken or mushroom soup with milk; mix thoroughly and pour over the vegetables. Lift the potatoes and onions so that the soup is well mixed with them. Top all with the sliced cheese. Bake at 350° for 1 1/2 hours, or until the potatoes are tender.
Combine dry ingredients, then cut butter in. In greased casserole or pie plate, place berries, then pack down oatmeal mixture on top of berries. Bake at 350° for 35 to 40 minutes. Allow to cool for a few minutes. Serve warm with ice cream or Cool Whip.
Put whole dates, cherries and pecans in a large bowl. In a separate bowl, mix flour, sugar, baking powder and salt. Pour over fruit mixture, mix well. Then add well-beaten eggs and vanilla. Work with hands. Put in two well greased wax paper lined loaf pans - 2/3 full. Bake 1 to 1 1/2 hours in a 300° oven. Cool before removing from pans. Remove waxed paper immediately after taking bread out of pans. Makes two large loaves. Wrap in waxed paper and then foil. After a few days, if you have not used all, put in refrigerator. YUMMY!!
Cut up onion into very small pieces. Put into a boiler with a small amount of water and boil for about 15 minutes. Pour water off. Drain water from oysters and pour into boiler with onions. Add 1/4 stick of margarine. Add sweet milk, salt and black pepper to season. Do not bring to a boil, just get real hot and serve with crackers. Delicious during cold and rainy weather. Serves 4.
Mix together all ingredients. Drop by level tablespoon on a greased or sprayed cookie sheet. Bake at 350° for 10 minutes.
Cook spinach (reserve juice, add water to equal 1 cup). Set aside. Heat oil in large skillet. Saut hamburger and onion until lightly browned; drain. Add spinach juice, spaghetti sauce, tomato sauce, salt and pepper. Simmer uncovered for 10 minutes. Combine spinach, macaroni, cheese and eggs. Pour mixture into 8 x 13 inch cake pan. Top with meat sauce and arrange button mushrooms on top. Bake at 350 degrees for 30 minutes. Serves 6 - 8.
Mix all ingredients together. Pour into a greased 13 x 9 x 2-inch pan. Mix together 1/4 cup brown sugar and 1 cup chopped nuts; sprinkle over batter. Bake at 325° for 30 to 40 minutes. Punch holes in top of cake as soon as it is removed from the oven and spoon Coconut Icing over cake.
Combine cornmeal, salt, sugar and milk. Heat in double boiler until thick. Cool. Add 1 teaspoon baking powder. Beat egg yolks and whites of eggs separately. Add to cornmeal mixture, the egg yolks and melted butter. Fold in egg whites. Bake for 45 minutes in buttered baking dish at 300°. Serve promptly.
Combine the sugar, Crisco and eggs. Sift together the flour, soda and salt. Add the vanilla, apples, coconut and nuts. Stir by hand. Bake at 325° for 1 hour and 20 minutes.
Melt butter in pan. Saute hash browns together with butter (lightly browned). Add chopped onion (do not let onions caramelize; don't overcook). Add soup. Mix well. Bring to a boil. Mix sour cream and cheese. Mix well. Remove from heat. Place in greased 9 x 13 pan. Bake at 350° for 1 or 1 1/2 hours. Let stand for 5 minutes.
Mix all ingredients in a bowl. Salt and pepper to taste. Split and butter 6 hamburger buns. Fill buns with tuna mixture and replace tops. Heat in paper sandwich bags on baking sheets at 350° for 15 minutes.
Heat oven to 350°. Combine sugar and oil. Mix well. Add eggs and beat. Combine dry ingredients to egg mixture alternately with water. Stir in pumpkin and chopped nuts. Put batter in 3 greased loaf pans. Bake 45 minutes to 1 hour.
Beat egg whites very stiff. Add sugar and cream of tartar. Fold crushed crackers into egg whites, then add nuts and vanilla. Bake in greased 9 x 13-inch pan in 350° oven for 30 minutes. Cool. Top with desired amount of Cool Whip (8 to 16 ounces) and shredded coconut.
Preheat oven to 375°. In large bowl, combine beef, egg, onion, 1/2 cup bread crumbs, salt and pepper. Mix well. Put mixture into a 9-inch pie pan and shape as a crust. Bake 12 to 15 minutes. Pour off excess grease. Meanwhile, prepare pasta according to package. Drain well. Spoon pasta into baked meat crust; pour sauce evenly over pasta. Sprinkle remaining bread crumbs and cheese over pie and return to oven for 10 to 12 minutes. Serves 6.
Boil tomatillos and chiles until soft. Add cilantro and boil 3 to 5 minutes, then blend solids until smooth. Brown pork roast. Add meat to sauce with garlic and simmer in crock-pot all day. Serve with flour tortillas or as burritos.
Steam the onion, broccoli, carrots, cauliflower and potatoes until fork can go through!
Slice bananas in bottom of pie crust. Layer with pineapple. Mix pudding and cream cheese; layer on top of pineapple. Chill for 2 hours. Top with whipped cream. Add nuts and cherries and serve.
Mix flour, baking powder, salt and cinnamon together; set aside. Mix shortening and sugar until smooth. Stir in egg mix and half of the water until smooth. Add rest of water. Beat well. Mix half of flour mixture and milk into the egg mixture. stir in rest of flour and milk just until smooth. Stir in raisins. Pour in greased loaf pan. Bake at 350° (moderate oven) about 40 minutes until browned. Cool bread in pan for 10 minutes.
Boil potatoes; peel and cube. Combine all ingredients, except bacon, and put in greased 9 x 13-inch baking pan. Crumble bacon on top. Bake for 45 minutes, uncovered, at 350°. Great for brunches and dinners.
Mix corn, sugar, flour and salt in ungreased casserole. Add beaten eggs; mix well. Add milk; mix well. Dot butter on top. Bake at 350° for 50 minutes.
Bring to boil, the milk and oleo. Mix together sugar, cornstarch, well-beaten eggs and nutmeg or vanilla. Mix all ingredients together. Stir well and pour in unbaked pie crust. Bake at 350° for 30 or 40 minutes.
Divide equal parts of the batter. Add to one part, 1 tsp. allspice, 1/4 tsp. cinnamon, 1 tsp. nutmeg, and 1 cup raisins. Bake at 325° until done.
Mix all ingredients, except dressing, and place in casserole. Sprinkle top with dressing sauteed in butter. Bake 1 hour at 350°, covered.
Blend all ingredients except chicken in bowl. Place chicken in metal baking pan. Pour sauce over. Bake 1 hour and 15 minutes at 350°.
Put in blender and whip until smooth. Add half can of minced clams (freeze other half for next time). Mix slightly. Chill for half hour, if possible.
Mix ingredients thoroughly. Cook at 350° for 1 hour. Pour sauce over meat loaf.
Flatten chicken to 1/2 inch thickness with mallet. Sprinkle with salt and pepper. Melt margarine in large skillet. Brown chicken. Transfer to 9 inch x 13 inch baking dish. In skillet add sherry, onion, lemon rind, and lemon juice. Cook until onion is tender.	Add water and bouillon. Combine 1/4 cup water and flour. Stir. Add to liquid in skillet. Cook and stir until thick. Spoon sauce over chicken. Sprinkle with parmesan cheese, paprika, and parsley. Bake at 350° for 15 minutes.
Fry meat until brown, but don't overcook, along with onions, garlic and spices. Add tomato puree and sauce with equal amounts of water. Simmer slowly about 2 hours or until thick and grease forms on the top.
Preheat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonfuls on ungreased cookie sheet. Bake until puffs are golden brown and dry, about 25 minutes. Cool on wire racks.
Make sauce with milk, asparagus juice, margarine, flour, salt, pepper and cheese. Layer carrots, asparagus and sauce in baking dish. Bake 15 to 20 minutes at 350°.
Mix the potatoes, onion, salt, pepper and French dressing together. Chill an hour or two and toss lightly with mayonnaise. Carefully blend in the eggs. Yield: 6 servings.
Place spinach in a strainer; rinse under hot water to thaw, then press out all water. Set aside. Melt butter in frying pan over medium heat; add onion and mushrooms. Cook, stirring, until onion is limp. In a bowl, beat eggs with a fork, then stir in bread crumbs, mushroom soup, 2 tablespoons of the cheese, pepper, basil, oregano, spinach and onion until blended. Turn into a well-greased 9-inch square pan with remaining cheese. Bake, uncovered, in a 325° oven for 35 minutes, or until set when lightly touched. Cool slightly, then cover and refrigerate. Serve cold or warm.
Brown chops. Blend next 4 ingredients. Pour into buttered 2-quart casserole dish, alternating with sliced potatoes. Salt and pepper. Top with chops. Cover. Bake at 375° for 1 1/4 hours. Makes 4 servings.
Cook sausage. Drain. Cut the crust off bread and place in buttered casserole dish. Crumble cooked sausage over bread slices. Sprinkle grated cheese over sausage. Beat eggs and pour in milk. Add salt. Pour over bread, sausage and cheese. Cover with Reynolds Wrap and refrigerate overnight. Take out next morning, remove wrap and bake at 350° for 45 minutes.
In a large saucepan, combine chicken, chicken stock, carrots, celery, onion and oregano. Bring to boil over medium-high heat. Lower the heat to medium and simmer 15 minutes or until chicken is tender. Remove the chicken from the pan and set aside for 5 minutes or until cool enough to handle. Cut into bite size pieces. While the chicken is cooling, stir the noodles into the stock. Cook for 8 minutes or until just tender. Stir in the parsley and chicken. Serves 6. Contains 186 calories per serving.
Cream sugar and eggs; add pineapple with juice and vanilla. Sift flour, soda and salt and add to sugar mixture. Beat well. Stir in pecans. Bake at 350° for 45 minutes in 9 x 13-inch pan.
In a saucepan, melt oleo. Add brown sugar; boil over low heat, stirring constantly, 2 minutes. Add milk; stir until mixture comes to a boil. Remove from heat; cool. Slowly add powdered sugar. Beat after each addition until thick. Pour over hot cake.
Toss cooked barley in a large bowl with the olive oil, lemon juice and garlic. Add the chopped mint and dill. Toss in tomatoes, cucumbers and scallions. Season with salt and pepper. Toss gently, but thoroughly. Let rest for 1 hour so the flavors can blend. Garnish with sprigs of mint or dill before serving. Serving Size: 12. Preparation Time: 0:30.
Mix first 4 ingredients to form crust in 9 x 9-inch pan. Mix hamburger, onion, green pepper, tomatoes, sugar, oregano and garlic powder and simmer. Put 1 cup cottage cheese over spaghetti crust. Spread on hamburger mixture. Top with Mozzarella cheese. Bake at 350° for 30 minutes.
Dissolve gelatin in heated juices from cherries and pineapple. Add Coke, cherries, pineapple and nuts. Congeal.
Cook pasta as directed. Drain. Add Sea Stix, broccoli and spices and toss with melted butter or margarine. May be heated in microwave for 3 minutes on High before serving.
Beat butter and shortening. Add sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts to milk. Add baking powder to flour. Alternately add liquid and dry ingredients to batter. Stir in walnuts. Pour batter into a greased and floured tube pan. Bake at 325° for about 1 hour and 10 minutes, or until cake is tested done.
In long pan put the cooked chicken, vegetables and the potatoes. Pour chicken gravy over all of this.	Add 2 teaspoons onion salt. Make biscuits. Cut shortening into flour until it becomes	coarse crumbs. Add milk all at once. Stir quickly until dough follows form around bowl. Turn dough onto floured surface. Knead gently; roll out and cut out biscuits. Add biscuits to top of mixture. Bake at 350° until biscuits are done, about 40 or 45 minutes.
Place squash and onion in blender with enough water to cover. Process until finely chopped. Drain. Add flour, salt, pepper and egg. Mix well. Form into croquettes. Fry in hot oil. When brown on bottom, turn over and press flat while browning other side.
Sift flour, cinnamon and salt. Beat egg whites in a large mixing bowl until soft mounds form. Gradually add 3/4 cup sugar. Continue beating together until very stiff. Do not underbeat.
Cream butter, gradually add sugar, creaming until light and fluffy. Sift together flour, salt and baking powder. Add eggs, one at a time, beating after each. Add flour mixture alternately with milk and flavorings, beating after each. Bake in layers at 350° for 25 to 30 minutes.
Stir together sweet potatoes, cinnamon, honey and chopped pecans. Then add rest of ingredients and mix together with a hand mixer very well. Add this mixture to unbaked pie shell (recipe follows). Bake for 60 minutes in a 350° preheated oven.
Mix all ingredients in blender or food processor and chill. Serve with fresh vegetables, chips, crackers or bread. Keeps well.
Brown meat in margarine. Mix all other ingredients; stir in meat. Bake 30 to 45 minutes at 400°.
In medium bowl, mix spinach, Ricotta and Mozzarella cheese, egg, Parmesan cheese, nutmeg and pepper; set aside.
Cream sugar and shortening. Add eggs and beat well. Add sifted dry ingredients and caraway seed alternately with sour milk and vanilla. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 12 minutes.