HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and eggs. Beat until fluffy (by hand). Add oil. Mix in dry ingredients. Add vanilla. Mix well and then add apples and nuts. Pour into greased and floured 9 x 13-inch pan. Bake in preheated oven at 325° about 35 to 40 minutes. Do not overcook.
Cream together shortening and sugar. Add eggs; beat well. Stir together dry ingredients; add to creamed mixture. Mash bananas and add to mixture. Beat well. Stir in walnuts. Pour into well greased loaf pan. Bake in moderate oven at 350° about 1 hour or until done. Remove from pan and cool on rack.
Preheat oven to 350°. Grease 2 large cookie sheets and set aside. In large mixing bowl with electric mixer at medium speed, cream lard, shortening and sugar until light and fluffy. Add 2 eggs and extracts and continue beating until well mixed, scraping sides of bowl occasionally. In medium bowl put flour, baking powder and baking soda. Gradually add dry ingredients to cream mixture; continue beating just until well mixed. Dough will be dry and crumbly. Roll dough into one inch balls. Press a half almond in the center of each ball. Brush top with beaten egg. Bake 20 to 25 minutes. Makes 5 dozen, 130 calories each.
Mix with electric mixer. Pour into baking dish and cook for 35 to 45 minutes at 300° or until firm.
Brown crumbled beef in butter.	Remove from heat; stir in tomato sauce. Salt and pepper to taste. Combine onions and peppers with cheeses and sour cream. Cook noodles 7 to 8 minutes in	boiling, generously salted water. Drain and rinse quickly in cold water.
Sift flour and	baking	soda; set aside. Cream peanut butter, butter and vanilla. Add honey and sugar, beating well after each addition. Then	add 2 well beaten eggs; mix well. Then add the sifted flour.	Drop on cookie sheet and bake at 375° for 10 to 12 minutes.	Cool. Check to see that they do not brown too fast on bottom.
Beat eggs well. Add milk, butter and dry ingredients which have been sifted. Bake on a greased hot griddle or skillet until pancakes have bubbles. Turn over and continue to cook until golden brown. Extra shortening may be added while cooking. Serve with syrup, molasses or honey. Serves 4 to 6.
Combine oregano, pepper and salt (for the chicken) and rub over chicken. Heat olive oil and add the chicken. Brown chicken for 10 minutes at high temperature. Add garlic, bell pepper, onion and tomato and cook for 2 minutes. Add water, tomato sauce, cilantro and paprika and bring it to a boil. Add rice and salt (for the rice) and cook uncovered until it dries. Stir and lower temperature to low and cover for 20 minutes. Cook for another 15 minutes (still at low), stirring occasionally. Let stand for 5 minutes before serving. Top with stuffed green onions and garnish with red bell peppers, finely sliced.
Open cream cheese and let sit in a bowl outside of the refrigerator for 1 hour.
Heat oven to 350°. Put ingredients in an ungreased pan. Stir with fork for 1 to 2 minutes. Bake for 30 to 35 minutes.
Brown pork chops in shortening or fat. Combine uncooked rice, tomato juice, salt, pepper, green pepper and onion. Pour over chops and cook, covered, on low heat about 1 hour or until vegetables are thoroughly cooked. Remove from skillet and thicken the vegetable liquid left in skillet for sauce to serve with chops.
Take good ripe grapes and put into a porcelain kettle, add two quarts of water for every gallon of grapes. Boil briskly for about ten minutes, then pour into a cheesecloth bag and drain, then put juice back into kettle and add one pint of water (this additional pint of water may be poured over the pulp in the bag to extract all the juice). Sugar to taste, boil briskly for ten minutes. Skim and put into glass fruit jars and seal. Glass top fruit jars are best as no metal should come in contact with the wine. This is an excellent beverage for the sick.
Sear meat, onions and garlic in large, heavy skillet until lightly browned. Add seasonings, tomatoes and hot water. Bring to a boil. Lower heat and simmer about 1 hour. As chili cooks, skim off fat.
Place ribs in baking pan. Bake in moderate oven at 350° for 1 hour. Chop onion and brown in oil. Add juice, vinegar, Worcestershire sauce, brown sugar, water, catsup, salt and pepper. Cook slowly for 20 minutes. Pour over ribs. Continue baking for 1 hour.
Combine yeast, milk, sugar, vinegar and 1 1/2 c. flour; allow to stand until bubbly.
Beat sugar, margarine and vanilla until light. Beat in flour and add nuts. Divide dough and shape around Kisses. Bake 12 minutes at 350° on ungreased sheets.
Drain pineapple reserving the juice. Dissolve jello in boiling water; add reserved juice. Cool until slightly thickened; beat until frothy. Fold in pineapple, cottage cheese, mayonnaise and nuts. Place in bowl or mold. Refrigerate until firm.
Cook tomatoes in hot water bath. Remove peeling. Quarter and put in large canning pot. Cook tomatoes and garlic until tender. Chop peppers and onions. Add with spices and cook on medium-low until thickened. Pour into containers and turn upside-down. They will seal on their own!
Layer 9 x 13-inch pan with small amount of onions, then noodles, then mashed potatoes. Place on top slices of cheese; repeat ending top layer with cheese. Bake at 350° until brown on top (20 to 30 minutes).
Brown hamburger and onions. Drain. Stir in salt and pepper. Place in bottom of greased 9-inch pan. Sprinkle with cheese. Combine milk, Bisquick and eggs. Beat until smooth. Pour over meat and cheese and bake at 350° for 30 minutes.
Roll meat in flour and brown in hot grease in a large frying pan. Remove meat; add onion, garlic, pepper and mushrooms. Cook slowly until onions are a light golden color. Add remaining ingredients except meat and sour cream. Simmer until thick and bubbly. Return meat to sauce and simmer, covered, stirring occasionally. Add water as needed, if sauce becomes thick. Cook until meat is tender and sauce is blended. Add sour cream. Serve over rice, noodles or mashed potatoes. Serves 6 people.
Boil potatoes. Whip with butter and milk as desired. Brown hamburger. Layer hamburger, green beans and soup in an 8 x 8-inch casserole dish. Cover with mashed potatoes; seal to the edges of the dish. Cover with aluminum foil and bake 40 minutes in moderately hot oven. Serves 4 to 6.
Saute onion in olive oil. Add garlic, oregano, basil, sugar, tomato sauce and water. Bring to a boil, then simmer, uncovered, until thick, stirring often (about 1/2 hour or until desired thickness). Cool. Pour over dough in cookie sheet. Top with your favorite pizza toppings. Bake at 425° for 15 to 20 minutes.
Preheat oven to 425°. Combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust. Bake 15 minutes; remove pie. Reduce oven temperature to 350°. Combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool and refrigerate.
In a saucepan combine first three ingredients. Add carrot sticks. Cover tightly; cook on low heat 15 to 20 minutes. Season to taste. Sprinkle in parsley flakes. Don't drain.
Combine flour and salt; cut in butter and margarine. Stir in egg yolk and sour cream. Mix well. Shape dough into ball and wrap in waxed paper. Chill 1 hour or overnight. Divide dough into 3 parts. On lightly floured board, roll each into 12-inch circles. Cut into 12 pie shaped wedges. Blend each wedge with sugar mixture. Starting at wide edge, roll up. Place on greased cookie sheet. Bake at 375° for 20 to 25 minutes. Remove from oven and frost with frosting made out of powdered sugar, 2 tablespoons hot water and 1/4 teaspoon vanilla. Drizzle on.
Have oleo and cream cheese at room temperature. Mix well with flour. Chill. Shape into balls the size of walnuts. Make well in center; put about 1/4 teaspoon jelly into well. Bake at 425° for 12 to 15 minutes.
Mix all ingredients. Add orange and lemon slices, if desired. Pour over ice in an elegant punch bowl. Serves 100.
Mix work well with patience. Pour in love. Add sympathy. Stir well with the spoon of understanding. Sift in humor. Bake thoroughly in an atmosphere of loyalty and trust.
Arrange 1/2 of potatoes in bottom of greased 8-inch casserole dish. Combine flour and salt; sprinkle 1/2 of it over potatoes in dish. Spread 1/2 of cheese over flour and salt; repeat layers of potatoes, flour and salt and cheese. Pour hot milk over potatoes; dot with butter and sprinkle with paprika. Cook, uncovered, in microwave for 12 to 14 minutes, turning several times. Makes 4 servings.
Saute onion and celery in butter. Cook broccoli. Mix all ingredients together. Sprinkle cheese on top. Bake 35 to 40 minutes at 375° in covered casserole dish.
Mix sugar, water and juice of 3 lemons until sugar dissolves. Add orange, cranberry and pineapple juice. Stir well. Makes about 24 servings.
Follow directions on the box of cake. Cool. Follow directions on the box of pudding, too. Get a large bowl for layering. Cut the cake in small pieces. Put some pudding on the bottom of the bowl. Then the cake, chocolate pudding, whip cream and then the Heath bars. Continue till all of the ingredients are layered. Put in the fridge to let it settle, about one hour. Grab a big spoon. Serves about 10 people. Enjoy!
Drain canned fruit well. Slice bananas; chop unpeeled apples and peaches into bite-sized pieces. Mix fruit gently; set aside. Combine dry pudding with milk, orange juice and sour cream. Beat with wire whisk until smooth (mixture will thicken). Fold fruit into sauce; stir well and chill.
Melt margarine over low heat. Blend in brown sugar, dates, salt and egg. Add vanilla. Cook for 6 minutes, stirring constantly. Remove from heat. Add Rice Krispies and chopped pecans. When cool enough to handle, roll into balls and then roll each cookie in powdered sugar or coconut. Yields 40 cookies.
Brown steak cubes, then add in beef broth, Lipton savory herbs with garlic and A.1. Cook for 15 to 20 minutes. Serve over cooked rice.
Cook together the onion and squash. Drain squash and onion mixture. Mash well. Pour squash into buttered baking dish. Add and mix well the remaining ingredients. Bake in a 375° oven.
Boil the first 3 ingredients 10 minutes until brown and stir constantly. Add the vanilla. Pour thin layer on cookie sheet. Layer the Hershey bars on top. Let set a few minutes and spread with a knife. While warm, spread with chopped nuts.
Soften yeast in warm water. Sift together flour and salt in a large mixing bowl. Cut in butter/margarine and shortening. Blend in the beaten eggs, sour cream, 1 teaspoon vanilla and yeast. Mix thoroughly and chill at least 2 hours. Combine 1 1/2 cups sugar and 2 teaspoons vanilla. Set aside. Roll out 1/2 of chilled dough on surface sprinkled with 1/2 cup vanilla sugar. Roll out into an 8 x 16-inch rectangle. Sprinkle with 1 tablespoon vanilla sugar. Fold one end over dough over center, then fold the other end to make 3 layers. Turn 1/4 of the way around and repeat rolling and folding twice, sprinkling surface with additional vanilla sugar each time as needed. Roll again out to an 8 x 16-inch rectangle, 1/4-inch thick. Cut into 4 x 1-inch strips. Twist each strip 2 or 3 times. Place on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes. Repeat with remaining dough.
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat. Stir in walnuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds. This fudge can also be made in the microwave.
Preheat oven to 350°. Cream sugar and shortening. Add eggs. Sift corn meal, flour, baking powder and salt together. Add alternately with milk. Bake in 9 x 13-inch pan for 30 minutes.
Brown in skillet the meat, onion and pepper. In a large kettle, add the mushrooms, tomatoes, cheese and noodles. Bake 1 hour at 350°. Serves 10 to 12.
Tear beef in small pieces, melt butter in frying pan. Add beef, saute until beef is hot and turning brown. Sprinkle flour and pepper over beef. Stir to coat meat. Add milk slowly, stirring. Cook and stir constantly over low heat, until mixture thickens and boils. Spoon on hot toast. Makes 6 servings.
Place 1 pie crust in pie plate. Mix chicken, soup, vegetables and broth in bowl. Salt and pepper. Pour into pie crust. Cover with other pie crust and slit to allow for steam. Bake at 350° for 35 minutes.
In a mixing bowl combine peppers, onion, cilantro, lemon juice and garlic. Set aside. Place half of the tomatoes in the blender and blend till smooth. Pour over mixture in bowl and add the rest of the tomatoes. Cover and chill at least 3 hours before serving. Can be stored in the refrigerator up to 1 week. Wonderful as a dip for Chips or over any of your favorite Tex-Mex dishes.Makes about 2 cups.
Mix marshmallow cream, peanut butter and vanilla. Set aside. Mix sugars and milk in a pan, bringing to a boil for 4 minutes. Pour cooked mixture over peanut butter mixture and keep stirring, until well mixed. Pour into a buttered dish and let set to firm.
Chop and grate cucumbers, cabbage and onions. Sprinkle salt over them and let stand overnight. Drain. Cook vinegar, sugar, mustard, celery seed, turmeric and flour. Pour over the vegetables; cook together for a short time over low heat.
Melt butter, seasoning packet and chicken broth. Boil a few minutes. Mix soup, onion, celery and stuffing. Mix well.
Combine first 6 ingredients. Separate rolls into thirds (36 total). Top each with mixture and slice of water chestnut. Bake at 400° for 10 minutes.
Core and halve apples. Melt butter; stir in sugar, cornstarch and cinnamon. Add water and cover. Cook in oven at 350° until tender, spooning sauce over the apples frequently. Cook in an ovenproof baking dish.
Combine sugar,	milk and egg. Add salt, ginger, cinnamon, lemon extract and biscuit mix; beat until well mixed. Fold in cranberries and nuts. Grease a 9 x 5-inch loaf pan. Bake in moderate oven at	350° for 60 to 65 minutes. Remove from pan; cool before slicing.
Mix flour, margarine, brown sugar and nutmeats. Press into an 8 x 11-inch pan and bake at 350° for 20 minutes. Stir until crumbly and set aside to cool.
Mix flour with baking powder; set aside. Combine margarine, the sugars, vanilla and pudding mix and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in chips and walnuts (batter will be stiff). Drop by rounded teaspoonfuls onto a cookie sheet, slightly greased. Bake in a 375° oven for 8 to 10 minutes.
Mix sugar and oil together. Add beaten eggs. Mix dry ingredients and add to sugar mixture. Mix well. Add vanilla, apples and nuts; mix well. Pour into a 10-inch tube pan. Bake at 350° for 1 1/2 hours.
Dissolve gelatin in hot water; add cream cheese and stir until dissolved. Add other ingredients. Place in refrigerator and chill until firm. Makes 8 to 10 servings.
Wash, core and cut peppers into small pieces. In small bowl, using a fork, crush and break tomatoes into edible pieces. Stud onion with cloves; cut scallions into pieces. Put water and chicken broth into large pot. Bring to boil over high heat. When liquid is at full rolling boil, add peppers, carrots, tomatoes, onion, scallions, celery, basil, thyme, turmeric, bay leaf and pepper flakes. Return to boil; reduce heat and simmer, uncovered, for 30 minutes. Shrimp should thaw before using and add to liquid after 30 minutes cooking time. Add lemon juice; simmer, uncovered, for 10 minutes. Add crabmeat (it might unroll, not to worry) and cook for 5 minutes. Add parsley at end of cooking time.
Whisk all ingredients together. Marinate tuna in refrigerator at least 4 hours. Grill to desired doneness. Serve with wasabi (horseradish).
Cook onions in butter until wilted. Add ham, eggs, parsley, dill and sour cream to moisten. Roll out pastry thin and cut into 3-inch rounds. Put a spoonful of ham mixture on each round and moisten edges; fold and pinch edges together. Brush with beaten egg and bake in preheated 400° oven until brown. Makes 24 appetizers.
Grate together cabbage, carrot, onion and bell pepper in a large mixing bowl. Add mustard, vinegar, sugar and milk to cabbage. Stir well; let set overnight.
Sift dry ingredients into 8 x 11-inch cake pan. Make a rounded hole in dry ingredients and add liquids. Stir with fork, do not beat. Cook for 35 minutes at 350°.
Cream shortening, sugar and egg. Add soup and dry ingredients. Bake at 350°. Cool slightly and glaze.
Brown hamburger and onions. Then drain. Mix all other ingredients together. Season with red pepper and chili powder to taste. Simmer 45 minutes.
Lightly spray with Pam an 8 x 8 inch baking pan. Mix all ingredients in a bowl, then pour over bread allowing the bread to absorb the liquids. Mix lightly and smooth.
Bring tomatoes to a boil. Remove from heat and dissolve jello in tomatoes. Add remaining ingredients and pour into mold; congeal.
Grease a 13 x 9-inch pan. Spread crescent roll dough on bottom. Pinch seams together to form crust. Sprinkle cooked bacon or sausage over crust. Mix eggs, milk and salt and pepper. Pour over top of ingredients on crust. Bake 20 to 30 minutes in box oven at 425° (until eggs are set).
Place contents of vegetable/seasoning packet and butter in bowl. Add water; stir partially. Melt butter. Add stuffing crumbs; stir gently to mix.
Cream shortening and sugar. Add eggs, pineapple, vanilla and nuts. Sift flour, soda and salt together. Add to creamed mixture. Mix well and drop by small spoonfuls on a greased cookie sheet. Place about 2 inches apart. Bake in a 375° oven for 10 to 12 minutes. Have ready a thin powdered sugar icing and frost while warm.
Mix margarine, sugars, eggs and vanilla in one bowl. Combine remaining ingredients in another bowl. Mix dry ingredients with creamed ingredients. Drop by big plops onto greased cookie sheet. These babies spread out a lot! Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Cream the cream cheese and margarine. Mix with flour. Cut in one inch strips or rounds. Beat egg and brush each piece. Bake at 350° for 8 minutes.
Whip cream cheese until creamy. Add sugar and peanut butter; mix and add milk slowly. Mix together. Fold in whipped topping. Pour into pie shell and chill.
Mix all ingredients for filling together, adding pecans last. Pour into shell and bake 15 minutes at 400°, then bake 30 minutes at 350°.
Mix together first 5 ingredients and spread on jelly roll pan. Bake 12 minutes at 350°. Cool.
Boil, cook and drain green beans. Saute mushrooms in 2 tablespoons of butter and set aside. Melt 4 tablespoons of butter over medium heat. Add flour, salt and pepper. When mixed, add milk. Stir over medium heat until thickened. Add 1 cup Cheddar cheese. When melted, add mushrooms and remove from heat.
Mix first 3 ingredients into dough and press on cookie sheet or pizza pan and bake for 15 minutes in 350° oven. Cool. Mix cream cheese, La Creme and confectioners sugar and spread on cooled crust. Put cherries or whatever fruit you want on top and serve.
Mix altogether frozen juices, then add Hawaiian Punch, then ginger ale to taste. Add ice and you're ready. Very refreshing.
In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Mix well to distribute the baking powder and the salt.
Place apples or other fruit in a buttered baking dish. Sift dry ingredients together and with a fork cut in the butter. The mixture should be fine and crumbly. Now sprinkle this crumbly mixture over the apples (or fruit) and put the dish in the oven. Bake, uncovered, at 350° for 50 to 60 minutes.
Peel and cut in thin slices as for French fries. Place in center of a large piece of foil. Pour whipping cream over potatoes. Dot with butter, sprinkle on seasonings, parsley and cheese. Fold foil over making tight package. Place on shallow pan in oven for 40 minutes at 425°.
Roll out Velveeta cheese between 2 sheets of wax paper. Spread 4 ounces of cream cheese thinly over the Velveeta (8 ounces of cream cheese can be used if desired). Sprinkle with garlic salt. Cover with diced onion and chopped jalapeno peppers. Roll all this up like a log. Chill for 2 hours. Sprinkle the outside with paprika before serving.
Cut slits in roast, using a sharp knife; push a garlic slice into each slit. Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess. Brown meat on all sides in hot oil over medium-high heat in a large Dutch oven. Stir together coffee, undiluted soup, and Worcestershire sauce; pour over roast. Top with onion slices. Reduce heat, cover, and simmer 4 hours or until tender. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm. Combine cornstarch and 3 tablespoons cold water, and stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened. Pour gravy over roast.
Mix together and cook for a few minutes. Cool with ice water, placing pan in water. Stir corn until cool. Put in containers and freeze.
Add slack lime to cucumbers and cover with cold water. Let stand 24 hours. Drain and rinse well in two or three cold water baths and then soak for 3 hours in clear cold water. Drain well. Mix vinegar, sugar, celery seed, salt, cinnamon sticks, mace, turmeric and cloves. Pour over pickles cold and let stand 24 hours. Then cook pickles and vinegar mixture for 20 minutes (cook slowly). Let simmer while filling jars. Seal while hot.
In a clear glass bowl, layer ingredients in order given, ending with thin layer of scallions. Serve with corn chips or plain taco chips. Dig deep.
Cook first 4 ingredients in a heavy saucepan until soft ball stage, stirring constantly. Remove from heat. Stir in pecans and vanilla, continuing to stir until mixture begins to thicken. Drop by teaspoonfuls onto waxed paper. Let set until hardens.
Mix ingredients together. Use garlic salt and chili powder to taste. Shape into a ball or roll and chill.
Brown hamburger and drain. Combine all ingredients together in soup pot. Bring to a boil; reduce heat, cover and simmer until all vegetables are tender. Serves 10.
Spread rice evenly in a lightly greased 3 quart casserole dish, sprayed. Spoon vegetables over rice. Pour chicken broth and water over the vegetables. Cook sausage until browned; drain well. Spoon sausage over vegetables. Cover and bake at 350° for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes. Garnish with mushrooms and parsley, if desired.
Cook cauliflower according to directions on package and drain. Combine cauliflower and remaining ingredients; stir well. Cover and chill for 3 hours, stirring occasionally. Serve on lettuce leaves. Yields 2 servings.
In a large bowl, mix all the ingredients, ending with a mixture of 1/2 cup mayonnaise, stirring into 1/4 cup pickle juice or to taste. Refrigerate at least 3 hours for the flavors to blend. Before serving, add salt and pepper to taste.
Combine the lemon and orange juices and set aside. In a saucepan heat the water and sugar until sugar dissolves, add cinnamon, allspice and the rinds. Simmer for 1 hour. Refrigerate until ready to serve. Heat until hot but not boiling. Serve with individual sticks of cinnamon.
Prepare ground beef by frying. Add ground beef and beans together into ovenproof dish. Mix mustard, brown sugar, molasses and onion. Add mixture to beans and ground beef. Place in oven. Preheat oven to 350° and heat for approximately 1 1/2 hours.
Combine crumbs, sugar and margarine. Press on bottom of 12 x 7-inch dish. In bowl, combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts. Spread half the mixture over crust. Top with half the berries, remaining yogurt mixture, then remaining berries. Cover; freeze 6 hours or until firm. Remove from freezer 10 minutes before serving. Freeze leftovers. Makes 8 to 10 servings.
Set oven at 325°. Cook apples until slightly soft. Put in baking dish (shallow) and let cool. If desired, they can be sprinkle with cinnamon-sugar. Combine the flour, margarine and sugar, making "crumble." Cover apples with crumble and bake for 1 hour.