HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter and peanut butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs and vanilla, mixing well. Combine oats and baking soda; add to butter mixing, mixing well. Stir in chocolate morsels. Drop by tablespoon onto ungreased cookie sheet.
*Can use 6 1/2-ounce can crab and 4 1/2-ounces shrimp for example.
Preheat oven to 225°. Boil sugar, butter, syrup and salt in saucepan for 5 minutes. Remove from heat and add baking soda. Stir. Add to popped corn and place on cookie sheets. Bake for 1 hour, stirring every 15 minutes. Remove from oven and let cool. Store in covered container to keep crisp.
Combine the cheese and pimiento and mix well. Add mayonnaise and mix. This will make enough spread for 10 regular size sandwiches. I usually cut the edges off the bread slices before adding the spread. Each sandwich is then cut into 4 portions making 40 tea sandwiches.
Season meat with salt and pepper to taste. Heat oil in Dutch oven. Brown meat, add celery, onion, and green pepper. Saute until tender. Add rest of ingredients and bring to a boil. Remove from burner. Cover and bake at 375 degrees for 30-35 minutes until rice is tender and liquid is absorbed.
Mix together pumpkin, milk, sugar, eggs, cinnamon and allspice or nutmeg. Pour into 9 x 13-inch pan, lined with wax paper. Pour dry cake mix over pumpkin mixture and sprinkle with nuts. Spoon butter over nuts evenly. Bake at 350° for 50 or 60 minutes. Allow to cool. Invert on serving platter and cover with frosting.
Mix well. Pour into bowl and chill until ready to serve. Sets in about 2 hours. Best if sets overnight.
Sift dry ingredients together into skillet. Pour milk into skillet and mix. Cook until thickened. If thinner consistency desired, add more milk.
Boil chicken breasts in water until tender. Cool and cut in bite-size pieces. Place chicken in large bowl. Add cream of chicken soup and 1/2 soup can of chicken broth saved from the boiled chicken. Add 1 tablespoon of flour and mix together. Put bottom crust in 10-inch pie pan and fill with chicken mixture. Cover with top pie crust and cut about 6 (1/2-inch) slits in the crust. Cook at 400° for about 40 minutes or until the crust is golden brown.
Cut squash in rings; peel and remove seeds. Cut in small pieces. Cook in small amount of water; drain and mash. Beat egg yolks in a little milk. Add margarine, egg, all the flavorings and milk. Beat egg whites until stiff. Fold into squash. Pour into a 2 quart greased casserole and bake at 350° for 30 minutes.
Drain 1 can pineapple. Heat pineapple chunks and juice and chunks from the second can with mint leaves or extract to taste. Refrigerate overnight. Before serving, brown smoky links and mix with pineapple, which has been heated through and drained.
Cream butter and add sugar gradually. Add eggs, milk and vanilla and cream well. Then add flour and baking powder sifted together. Chill for 10 minutes. Roll and cut into desired shape. Bake until browned.
Bake rolls at	time and temperature on package after rolling them out flat on cookie sheet. Cool.
Grate onion and carrot and then saute them in olive oil over medium heat for about 4 minutes. Add crushed garlic and continue to cook for another minute. Then add the tomatoes.
Drain juice from peaches and add water to make 3 to 4 cups. Add sugar and bring to a	boil. Mix dry ingredients, cut in shortening. Add milk. Roll in rectangles. Spread with peaches. Roll up like jelly roll and slice 1 1/2-inches thick. Melt oleo in 9 x 12-inch pan. Pour boiling syrup over this and bake at 325° for 45 minutes. Sprinkle cinnamon or nutmeg over top. Can use apples.
Brown hamburger, onion and bell pepper. Drain and mix remaining ingredients. Bake at 350° for 1 hour.
Mix first 6 ingredients until light. Place vanilla wafer in cupcake papers. Fill 3/4 full of cheese and bake at 325° for 25 minutes. Cool. Top with pie filling. Makes 24.
Melt oleo. Add cocoa and sugar. Separate eggs and add egg yolks to mixture. Add flour. Fold in beaten egg white and vanilla. Pour into prepared pan for 25 minutes. Bake at 350°.
Chill 1 hour. Roll and cut 1/4-inch thick. Cut heart shape and bake on ungreased pan. Sprinkle with red sugar. Bake 12 to 15 minutes until edges start to brown. Makes 3 dozen.
Soften margarine. Mix all ingredients together. Pour into a greased loaf pan. Bake at 350° for 50 to 60 minutes.
Place broken graham crackers in food processor and process to crumb stage (medium fine). Add powdered sugar and mix. Then add peanut butter and melted butter. Process until mixed well; dough will be firm.
Roll beef cubes in flour; brown in shortening. Add onion and brown. Add mushrooms, water and spices. Cover and simmer over low heat about 1 3/4 hours or until meat is tender. Stir occasionally. While cooking stir in sour cream and heat through. Serve over noodles. Serves 6 to 8 people.
Bake a yellow cake mix of your choice in a 9 x 13-inch pan according to the directions of the cake mix. Cool. Top with a layer of Cool Whip, a layer of sliced bananas, layer of Cool Whip, layer of pie filling and a layer of Cool Whip. Dribble with chocolate syrup and sprinkle with chopped nuts. Serves 12 to 15.
Sift together dry ingredients. Add vegetable oil and mix thoroughly. Add eggs and mix. Add vanilla and mix. Blend in shredded carrots and crushed pineapple. Pour into three greased and floured cake pans. (Note: Can line pans with wax paper.) Bake at 350° for 35 to 40 minutes or until cake tests done. Cool and ice with Cream Cheese Icing.
Pare and slice the cucumbers; sprinkle with 1 teaspoon salt. Let stand for 30 minutes, then press out any excess water between pieces of paper towels. Combine remaining ingredients and gently mix with the cucumbers.
Combine first five ingredients. Pour mixture over melted butter. Add cherries (or peaches sprinkled with cinnamon) and 1/2 cup water. Sprinkle on 1 cup sugar. Bake at 400° about 45 minutes.
Cream the butter, sugar and jello. Add egg and vanilla. Gradually add flour and baking powder. Roll in balls and press with fork. Bake at 400° for 8 to 10 minutes.
Combine butter, Crisco, eggs, milk, vanilla, almond and salt. Mix well. Sift together flour and sugar. Pour this into butter and Crisco mixture and blend well. Pour into greased and floured pan. Place in cold oven and set at 325° for 1 hour and 15 minutes.
Beat eggs with fork. Mix sugar and cocoa together. Add eggs and mix well, then add other ingredients. Bake at 325° for 45 minutes. Use deep-dish pie shell.
Mix flour and Crisco. Add other ingredients. Roll out on floured towel (not terry). Knead with towel. Cut with biscuit cutter. Let rise 30 minutes before cooking.
Drain the spinach and squeeze out as much moisture as possible, it should be fairly dry. Mix the eggs, cream and milk. Add the salt, pepper, lemon juice and parsley. Stir in spinach and Feta cheese. Fill the quiche crust, and place the Parmesan or Romano cheese on top. Bake at 375° for 30 to 40 minutes, or until knife inserted in the center comes out dry. Cool for 10 minutes before serving.
Preheat oven to 450°. Cut potatoes into large chunks. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated.
Cook ground chuck, onions and seasonings until done. Cook spaghetti, drain. Put spaghetti in casserole with meat mixture on top. Dilute soup and pour over casserole. Top with cheese. Cover, bake at 350° for 35 minutes. Uncover for last 10 minutes.
Mix together; put in casserole. Bake for 30 to 40 minutes at 375°.
In large bowl, cream butter and sugar. Add eggs; beat until fluffy. Add extract. Stir in flour and baking powder; mix until smooth. Butter a 13 x 9-inch pan, turn mixture into pan. Spoon pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden brown or tests done. Filling will sink into cake while baking. Place bottom side down on serving plate, dust with powdered sugar. Spoon lightly sweetened whipped cream over top. This is great warm. Makes 16 pieces.
In a small skillet, saute onion until it is transparent. Drain soup and add lentils to onion. Add salt and pepper. Cook for 5 minutes. Chill for 1 hour.
Melt margarine in a large nonstick skillet over medium-high heat. Add garlic and next 6 ingredients (roast beef through beer) and bring to a boil. Reduce heat and simmer 2 minutes, stirring frequently. Place drained roast beef on buttered and toasted hoagie buns. Serve sandwiches with reserved sauce for dipping.
Cook noodles as directed on package. While noodles are cooking, heat butter over double boiler until melted. Stir in beaten egg yolk, cream, grated cheese and salt. Heat, stirring with whisk occasionally, until smooth. Drain noodles; toss with cream mixture until evenly coated. Serve with Parmesan cheese and pepper.
In a large saucepan, combine the bottle of Pepsi, bottle of barbecue sauce, salt and pepper. Stir together on stove top on medium heat. Roll chicken in flour and add to saucepan. Cook until done. Really good!
In a small bowl, lightly beat egg whites and set aside. In al large bowl, vomine 2/3 cup of coocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.
Cream brown sugar and butter. Add egg and molasses. Add sour milk and baking soda. Mix well. Add allspice, cinnamon, raisins, nuts and salt. Mix all together. Add flour to batter consistency (not too stiff). Pour into cloth and tie top or into pan (our mum used part of daddy's lunch bucket). Place in steamer and steam for 3 hours.
Combine all ingredients at one time. Mix well. Put into muffin pans and bake at 400° for about 12 minutes. Makes 12 muffins.
Quarter and fry corn tortillas lightly. Set aside. In a skillet, fry beef, garlic and onion until brown. Combine soup, tomatoes, chili powder and chilies (drained and diced); salt and pepper to taste. Mix with meat mixture. Layer on a greased 9 x 13-inch pan: sauce, tortillas and grated cheese. Repeat, ending with cheese. Bake at 350° for 30 to 40 minutes.
Place ribs in a 9 x 13-inch baking dish. Roast in a 400° oven for 30 minutes. Combine the taco seasoning mix with the water, sherry and catsup; pour over ribs. Reduce heat to 350°; bake for 1 hour. Baste occasionally with pan juices.
Cut turkey into thin strips or cubes; set aside. Melt butter in skillet on medium-high. Add garlic, carrots, onion and mushrooms; cook 3 to 5 minutes, stirring frequently.
Cook peeled potatoes. Cool and dice. Mix in celery. Cook veal; cool and dice. Grind onion and diced pimiento. Add with veal to potatoes. Salt and pepper to taste, then mix with salad dressing and serve on a bed of lettuce. Serves 8.
Crust: Combine 1 stick margarine and graham cracker crumbs. Bake at 350° until set.
Beat eggs; add milk, sugar and cinnamon. Blend. Heat Teflon griddle over medium-high heat. Dip bread one slice at a time into egg mixture, coating both sides evenly. Brown 2 to 3 minutes, turn and brown 2 to 3 minutes more.
Mix juices and sugar; stir until sugar dissolves. Chill. When ready to serve, add ginger ale. Use ice or ice ring. Yields 4 1/2 quarts.
Cream butter and sugar. Add eggs and beat well. Melt white chocolate over hot	water,	then add to first mixture. Sift flour, baking powder, soda and salt. Then add vanilla, coconut and pecans. Pour into greased and floured cake pans. Bake 30 to 45 minutes at 350°.
Place ground beef in center of roasting pan. Cut up potatoes, carrots and onion and place around meat. Sprinkle soup mix over the meat and vegetables. Add 2 cups water, or enough to cover. Bake at 350° for 45 minutes. Serves 4.
Mix squash, onion, cheese, salt, pepper and cream. Melt margarine and add bread crumbs. Combine bread crumbs and squash mixture. Pour in casserole dish. Bake at 350° for 1 hour.
Mix all ingredients together in a large pot. Bring to a boil. Simmer until potatoes and onions are done. Meanwhile, brown 1 pound of ground meat in skillet. Drain meat. Add to soup and let simmer until all of the flavors have blended.
Beat sugar, oil and eggs. Add remaining ingredients. Bake at 350° for 45 minutes.
Mix all ingredients in a large saucepan. Cook until it thickens into a soft ball. Allow it to cool enough to handle. Knead the dough. While kneading, add a drop or 2 of oil of clove, oil of spearmint or peppermint extract. Store in an airtight container.
Mix peanut butter, nonfat dry milk, raisins, honey and coconut. Form into balls. Roll in sesame seeds or coconut.
Mix well the mashed bananas and eggs together in a bowl. Sift flour, sugar and baking soda together. Add to banana mixture. Stir well. Put in a buttered loaf pan and bake at 350° until brown.
Stand pineapple up and cut about a third off one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2 in. shell intact. Cut pineapple into bite- size pieces; toss with bananas and kiwi. Spoon into "Boat". Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.
Melt 1/3 cup of butter in 10-inch cast-iron skillet. Remove from heat. Add brown sugar and stir until blended. Drain pineapple well; reserve 2 tablespoons of syrup. Arrange pineapple in butter-sugar mixture. Place cherry in center of each pineapple. Beat remaining 1/3 cup of butter with 1/2 cup of sugar until fluffy. Beat in egg yolks, lemon peel, juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 tablespoons of pineapple juice. Beat egg whites to soft peaks. Gradually add 1/4 cup of sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet. Bake in a 350° oven about 35 minutes until cake tests done. Invert onto serving plate. Serve warm or cold.
Cut slits through meat; insert slivers of garlic and onions into slits. Pour vinegar into slits. Cover and refrigerate for 24 hours. Pour off vinegar. Place in heavy pot and brown in oil. Pour black coffee and water over roast. Cook slowly for 6 hours. Season with salt 20 minutes before end of cooking time.
Stir together above ingredients. Shape by teaspoon into 1 inch balls and chill.
Mix margarine, flour and butter brickle together and put in 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool.
Melt fat and add garlic or onion. When onion is slightly browned, add ground meat. Add flour, salt and chili powder to meat and blend together. Then add canned tomatoes and hot water. Add kidney beans. Cover and simmer for 1 hour or put in crock-pot and cook on low for a few hours.
Preheat oven to 375°. Melt butter and chocolate in top of double boiler. Beat together eggs, sugar, syrup and chocolate mixture. Mix in pecans. Pour into pastry lined pan. Bake 40 to 50 minutes or until knife comes out clean.
Place all ingredients in bowl and whisk or blend together. Great on salads or sandwiches. Will keep in refrigerator about 1 week. Yields 2 1/2 cups. Contains per 1/4 cup: fat 0.25 g; cholesterol 0 g; calories 40.
Bring enough water to cover shrimp to a boil in large pot. Add shrimp (in shell) to boiling water. Bring to boil a second time and boil approximately 5 minutes until shrimp turns pink. Drain. Shell and	remove	vein. To melted butter, add garlic, parsley, paprika,	cayenne and cooking sherry. Mix well. Add bread crumbs; toss lightly. Place shrimp in 11 x 7 x 1 1/2-inch baking dish. Spoon the butter and crumb mixture over shrimp. Bake at 325° for 20 minutes. Yield: 6 to 8 servings.
Heat over low heat until red hots melt. Add water. Serve hot. Wonderful hot drink when you have a sore throat.
In a 1 1/2 qt. saucepan over medium heat, melt butter until hot. Cook onion with thyme until tender. Add remaining ingredients. Heat, stirring occasionally.
Cook all ingredients, except ham, for 45 minutes. Add the ham. Heat in oven for 1/2 hour.
Place ham slice in 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Allow 1/3 to 1/2 pound of meat per serving. Insert whole clove into ham at 1-inch intervals. Sprinkle over ham, a mixture of brown sugar, bread crumbs, lemon peel and dry mustard.
Melt Crisco in a heavy skillet; then add dry burghul. Braise well. Fry onion in separate pan until golden. Mix with burghul; add broth and seasonings. Stir well and bake in a 375° oven for 30 minutes. Remove from oven; stir well and bake again for 10 minutes. Serves 8.
Spread popcorn evenly in large, shallow baking pan. In small saucepan, melt margarine and blend in honey. Pour over popcorn, stirring to coat all pieces. Bake at 325° for 8 to 10 minutes, stirring often. Cool slightly in pan before removing. May be stored in an airtight container.
Mix hamburger, oatmeal, onion, green pepper, salt, pepper, tomato paste, tomato sauce and egg. Mix well and mound into a baking dish. Mix brown sugar, mustard, worcestershire sauce and water in a shaker; pour over meat. Ketchup may be poured over the top if desired. Bake at 350° for 1 hour and 15 minutes.
Melt oleo in pot. Cut steak into pieces; roll in flour, salt and pepper. Place meat into pot and brown until soft. Add mixed vegetables, water and tomatoes.
Heat oil in a nonstick 5-quart Dutch oven over medium heat. Mix in garlic paste, ginger paste, cayenne pepper and turmeric. Add chicken and cook in mixture for 15 to 20 minutes with frequent stirring. Add chicken broth; cover the pot and cook for another 15 minutes on medium setting, stirring occasionally. Add coconut milk and stir it in. Mix split pea flour in 1/3 cup chicken broth (it will be lumpy, but you should be patient and stir it to remove the lumps); add to the pot and mix in thoroughly. Bring the pot to boil; reduce heat to medium-low and replace lid. Cook for another 30 minutes, stirring frequently. Add salt to taste; if you like it a little tangy, you can add some citric acid to taste. You can eat this curry over rice or spaghetti. Enjoy!
Chop onions (tops and all) and green pepper. Mince garlic. In a large skillet, heat oil. Add chunked chicken. Sprinkle in spices. Cook 5 minutes. Stir often. Add all vegetables. Cook another 5 minutes. Stir often. Add Ro-Tel and broth and stir in rice (not Minute rice); bring to a boil. Stir and cover. Reduce to low heat and simmer 20 to 25 minutes. Do not stir. Remove from heat. Add cheese and let it melt. Serves 6 to 8.
Preheat oven to 350°. Saute onions, bell pepper and celery in butter. Add green onions, parsley and shrimp. Cook 10 minutes. Slowly add flour and half and half cream, then add cheese and melt. Add salt, garlic and pepper and cook 20 minutes. Boil noodles and drain. Mix everything together in large baking dish. Bake until it bubbles (about 15 to 20 minutes).
Pierce pastry shell thoroughly with fork. Bake in 375° oven for 10 minutes; set aside. In a large bowl, toss together next 3 ingredients. Mix eggs, mayonnaise and milk. Add to first ingredients and mix. Pour into shell. Put 3-inch strips of aluminum foil around edge of pie dish, then take it off 10 minutes before its done, so edge won't burn. Bake 40 to 50 minutes in a 350° oven or until done.
Cook pintos as usual. When almost done, brown meat and onion and add to beans. Stir. Add diced potatoes. Cook on simmer until potatoes are done. Serve with cornbread (we used hot water cornbread).
Bake at 300° for 1 hour. Grease a 9 x 13 pan. Layer shredded frozen hash browns. Next, layer of cheese. Next, 1 pound ham (sausage) and onion. Options: mushrooms, green onions, green pepper.
Boil potatoes until soft and mash until real soft. Add shortening and 1 cup sugar. Beat eggs until light, then add 1 cup sugar, baking powder, nutmeg and salt to taste. Mix well and add enough flour to roll out and cut with doughnut cutter. Fry in deep fat at 365° until golden brown. Drain on brown paper and sprinkle or roll in powdered sugar.
Combine sugar, salt and water. Bring to a boil; boil only 2 minutes. Put marshmallow cream in large bowl. Pour hot syrup in bowl all at once and beat until it loses its glossy look. Drop by spoonfuls onto waxed paper.
Sift flour, baking powder, baking soda, salt, cinnamon and cloves together. Beat sugar, shortening and eggs in a bowl until light and fluffy. Add and beat in the pumpkin. Add flour mixture in 3 additions alternating with milk and vanilla. Fold in nuts and dates/raisins. Bake at 350° for 1 hour.
Thaw spinach; squeeze dry. Stir in soup mix. Stir mayonnaise and sour cream until blended. Stir in spinach and water chestnuts. You may add onions if you want to. Chill; stir before serving.
Preheat oven to 350°. Dissolve yeast in lukewarm water. Add sugar and oil. Mix in flour (you might need to add a little more flour). Knead dough. Place in a greased bowl; cover and let rise 1 hour. Make rolls; let rise again. Bake for 15 to 20 minutes.
Dust beef with flour; brown well on all sides in hot shortening. Stir in soup, water and seasonings. Cover and cook over low heat for 1 hour, stirring occasionally. Add carrots, potatoes and green pepper. Cover and cook one hour longer or until beef and vegetables are tender; stir occasionally. Add onions and continue cooking for 5 minutes. This recipe makes 4 servings.
Combine cake mix, eggs and pie filling, mixing well. Pour into 9 x 13-inch cake pan. Bake at 350° for 35 to 40 minutes.
Fry bacon and drain. Mix other ingredients together and stir mixture into slightly cooled bacon grease, then pour over lettuce. Crumble bacon over top. Serves 4 to 6 people.
Sift together flour and salt. Cut in shortening until mixture is crumbly. Sprinkle with water, mixing lightly until dough just holds together. Divide dough in half. Roll on floured board to 1/8-inch thickness and cut into rounds 5 to 6-inches in diameter. Spoon 2 tablespoons fruit into half of each round. Fold in half. Press edges together with fork to seal. Bake in 375° oven for 15 to 20 minutes or fry in deep hot fat (360°) until brown. Yields 8 to 10 pies.
Mix together; put in lightly greased cake pan. Melt 1 stick margarine; pour over corn. Bake at 350° for 1 hour or until done.
Combine all ingredients, except cheese and noodles. Place in well buttered casserole dish. Sprinkle on cheese. Cover with noodles. Bake for 10 minutes at 450°.
Lightly spread margarine on both sides of bread. Sprinkle with garlic and/or other spices. Dice and place on cookie sheet. Toast for 1 hour or until crisp, stirring occasionally.
Mix cake mix, 1/2 cup canned milk and butter. Pour 1/2 of batter into 13 x 9 x 2 greased and floured pan and bake for 5 minutes at 350°. It will be gooey and puffy.
Beat eggs until lemon colored. Add sugar, syrup, vanilla and chopped nuts. Pour into unbaked pie shell. Bake for 10 minutes at 450°. Reduce heat to 350° and cook until firm, about 1 hour.
Cream shortening; add sugar, molasses and eggs. Sift dry ingredients; combine with coconut, walnuts and raisins. Add all dry ingredients alternately with milk to creamed mixture. Drop by tablespoon on greased baking sheets. Bake at 375° for 10 minutes. Makes 9 1/2 dozen.
Mix well and bake in a 13 x 9-inch dish for 1 hour at 400°.
Heat oil over medium heat in a 6-quart Dutch oven. Add beef and brown on all sides. Add next 8 ingredients; cover and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. Add carrots and simmer 30 to 45 more minutes until carrots are tender and beef reaches desired doneness. Stir water and cornstarch together until smooth. Remove beef from pot and stir cornstarch into juices. Stirring constantly, bring to a boil over medium heat to make gravy. Add mushrooms to gravy, if desired.
This cocktail being sweeter than the Boerenjongens cocktail, is often served to the Dutch women while the men drink Boerenjongens.
Heat oven to 375°. Using kitchen shears or sharp knife, cut hens in half lengthwise through breast-bone. In 13 x 9-inch glass baking dish, combine rice mix, onion, celery and mushrooms. Heat water and dissolve bouillon; stir into rice mixture. Dot with margarine. Place game hens cut side down over rice. Brush with 1 tablespoon honey; lightly sprinkle with salt. Cover with foil and bake at 375° for 45 minutes. Uncover; brush hens with remaining honey. Bake uncovered 30 minutes longer or until tender and brown.