HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening, sugar and eggs together. Dissolve soda in water and add. Mix and sift flour, salt and spices; add to the first mixture. Add raisins and nuts; mix thoroughly. Drop by teaspoons onto greased pans. Bake in a 350° oven for 15 or 20 minutes. This receipt makes about 70 cookies.
Brown the hamburger in a skillet and drain the grease. Mix in the seasoning. Cook the refried beans. Crumble the taco shells in a bowl (you can also use nacho cheese tortilla chips). Mix in the remaining ingredients and add salsa to taste.
Combine egg whites, milk, coloring, sugar, salt, vanilla, raisins and cinnamon. Mix and blend well. Add rice and pour into shallow quart casserole. Bake at 325° for 45 minutes or until a knife comes out clean when tested in the middle. Serve warm.
Scald milk to boiling point after adding cocoa, 2 cups sugar and salt. Pour into an ice cream freezer (8-quart). Add cream and remaining ingredients. Add additional milk as needed to fill freezer and set freezer into motion. Freeze until hard with ice and rock salt around outside of freezer can.
Place beans in a baking dish; add soup. Sprinkle with water chestnuts and almonds. Top with cheese. Bake about 30 minutes at 350°.
Beat together eggs, sugar, oil, vanilla, cinnamon, salt, baking soda, baking powder and cream cheese. Add zucchini and mix well. Add flour, beat with mixer 2 minutes. Fold in nuts. Turn into greased and floured Bundt pan. Bake in preheated 325° oven for 1 hour and 10 minutes.
Cook noodles; drain. In small bowl, combine soup and milk. Beat with a whisk until smooth. Stir all ingredients together. Turn into a 2-quart casserole. If desired, top with 1/2 cup toasted, slivered almonds. Bake, uncovered, for 20 minutes at 425°. Serves 6.
Fry tortillas in skillet with grease; set aside. Brown hamburger meat and drain. Add Ranch Style beans, Ro-Tel and cream of mushroom soup. Stir and heat. Layer casserole dish as follows: tortillas, meat mixture and Velveeta cheese. Top with Velveeta and cook in oven long enough for cheese to melt.
Mix sugar, flour and eggs together. Beat well. Heat milk to	scalding. Gradually pour egg mixture into milk and cook until it coats a spoon. Add 1 teaspoon vanilla.
Mix Crisco, sugar and eggs; add sour cream. Sift flour, soda and salt; stir in nuts, cherries and dates. Chill. Drop with spoon on greased baking sheet. Bake at 400° for 8 to 10 minutes.
In large bowl, combine vegetable oil, vinegar, garlic, basil, salt and red pepper. Add warm pasta and Parmesan cheese; toss to coat well. Stir in broccoli, tomatoes, pepperoni and Mozzarella cheese. Cover; chill 1 to 2 hours before serving.
Cook celery in butter with salt, pepper, parsley and saffron until soft, about 10 minutes. Lightly mix with potatoes, eggs, bread cubes and milk. Spoon into a well buttered casserole. Dot top with butter. Bake at 350° for 40 minutes.
Grease 12 cup Bundt pan. Mix granola, sugar and cinnamon. Cut each biscuit (uncooked) in half and dip in butter. Roll in granola mixture, pressing into dough. Layer in pan. Sprinkle with remaining mixture and butter. Bake 30 minutes at 350°. Turn out at once onto plate. Serve warm.
Mix cream cheese, milk, and garlic powder. Spread thin on pizza pan or cookie sheet. Cover with shrimp cocktail sauce. Cover with shrimp or crab meat. Sprinkle with parmesan cheese and parsley flakes. Serve with crackers.
Saute onion and celery in margarine over low heat. When tender, add some bread cubes to soak up margarine. Turn everything into a bowl. Add remaining bread cubes and spices. Toss well. Add chicken broth until stuffing is desired consistency. Place cooked chicken in the bottom of a baking dish. Pack stuffing on top of chicken. Bake at 350° for 30 to 45 minutes until stuffing is lightly browned and dry enough for taste.
Combine sugar, evaporated milk and salt. Cook and stir until sugar melts. When bubbles cover the entire surface, boil and stir over medium heat for 6 minutes. Remove from heat. Beat in peanut butter, chocolate pieces, marshmallows and vanilla. Beat until everything is melted. Spread into buttered 9-inch square pan. Chill until hard. Keep refrigerated until ready to use. Makes 64 squares.
Combine brown sugar, water and egg whites in top of double boiler. Place over boiling water. Beat with rotary beater or electric mixer for 7 minutes. Remove from boiling water. Add vanilla; continue beating until mixture stands up in peaks when beater is lifted. Spread on cake; sprinkle with toasted coconut, if desired. Makes generous frosting for two 8 or 9-inch cake layers.
Peel and seed avocados. In a large bowl, mash avocados with lime juice and salt. Add onion, chilies and tomato. Mix thoroughly. Cover and chill. Serve with corn chips or tortilla chips.
Combine margarine, flour and pecans. Mix well. Press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Beat egg and add milk. Sift flour, salt, sugar, baking powder and baking soda together. Add egg and milk to dry ingredients. Beat until smooth. Heat oil in deep fryer to 375°. Cover the opening of a 5/8-inch funnel with finger and pour small amount of batter into the funnel. Slowly swirl funnel over hot oil, releasing the batter to make cakes about 6-inches in diameter. Fry until brown. Drain on paper towel. Sprinkle with confectioners sugar.
Mix all dry ingredients, then add rest all together. Blend well by hand. Grease pans (glass). Bake at 325° for 1 hour. Let loaves set in pans a few minutes before setting on racks to cool. Makes 2 loaves.
Grease a 10-inch Bundt pan; sprinkle with 1 teaspoon basil. Set aside. Position knife blade in food processor bowl; add 1 1/2 cups flour and next six ingredients to processor bowl. Process two minutes. Add enough remaining flour through food chute with processor running until dough begins to form a ball. Turn dough out onto a lightly floured surface and knead 1 minute. Roll dough to a 15 x 12-inch rectangle; brush with one-third of melted butter. Cut into 1 1/2-inch diamond shaped pieces. Layer half of pieces, buttered side down, in prepared pan. Brush top with half of remaining butter and sprinkle with 1/2 teaspoon basil. Repeat procedure with remaining dough, butter and basil. Cover and let rise in a warm place about 45 minutes or until double in bulk. Bake at 400° for 20 to 25 minutes or until done. Cool in pan 2 minutes; invert onto a wire rack to cool. Yield: 1 loaf.
Mix together instant pudding and 2 1/2 cups of milk until slightly thickened. Add sweetened condensed milk and Cool Whip to pudding. Mix well. In a 9 x 13-inch dish, layer vanilla wafers and bananas and pour mixture over layers. Refrigerate before serving (at least 2 hours).
Beat eggs. Add sugar, oil, vanilla, and salt. Sift dry Ingredients together. Add to egg mixture. Add zucchini, nuts, and raisins. Bake at 350° for 1 hour.
In mixing bowl, combine the first 4 ingredients; let stand for 15 minutes. Prepare pie crust and line pan. Add filling and top with crust. Bake at 400° for 40 to 50 minutes or until crust is golden and filling is bubbling.
Boil your chicken until tender or done. Take chicken out of	broth.	Set aside to cool. Add cream of chicken and poultry seasoning to your broth.	Heat broth until cream of chicken has blended in. Add salt and pepper to your taste.
Melt butter or margarine; blend in flour, salt, pepper, sugar and onion. Add sour cream. Stir constantly while cooking at low temperature until mixture thickens. Add drained green beans. Mix with grated cheese. Place in 8 x 8-inch baking dish. Bake at 400° for 30 minutes.
Melt chips and butter; add nuts and stir until nuts are covered. Set aside. Combine sugar, flour, eggs and vanilla. Mix only until blended; do not beat. Add chocolate chip mixture, mixing carefully. Pour into muffin tins that are lined with foil cup liners. Fill 2/3 full. Bake at 325° for 35 minutes. Makes approximately 24.
Wrap each chicken breast with bacon and beef. Layer in baking dish. Mix together soup and sour cream. Spread evenly over chicken. Bake at 250° for 3 hours.
Cut chicken into bite size pieces. Do not cook broccoli ahead. Make a sauce by combining soup, mayonnaise and lemon juice. Layer 1/2 of the sauce mixture, mushrooms, chicken, broccoli and 1/2 of cheese. Repeat. Brown bread in small amount of butter and sprinkle on top of mixture. Bake, uncovered, at 350° for 1 hour.
Mix and pour into 9 x 13-inch pan. Bake at 350° for 35 minutes.
Combine flours, oats and soda; set aside. In a large mixer bowl, beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla and lemon peel; beat well. Stir in vegetable or fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts. Spread batter in a greased 5 1/2-cup ring mold or 8 x 4 x 2-inch loaf pan. Bake in a 350° oven for 35 to 50 minutes for ring mold or for 55 to 60 minutes for loaf pan, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking; cool 10 minutes. Remove from pan; cool on wire rack. Wrap and store overnight for easier slicing.
Set aside 1/2 cup noodles. Combine remaining ingredients. Transfer into greased 1 1/2-quart casserole. Sprinkle 1/2 cup noodles over top. Bake at 325° for 30 minutes.
Slice potatoes anyway you want to. Slice onion same way as potatoes. Cook potatoes and onion in a deep skillet until almost done. Add smoked sausage; cover with lid and cook slowly until done. Cover potatoes, onion and sausage with cheese. Put lid back on and let the cheese melt.
Unroll crescent rolls and lay in a 15 x 10 x 1-inch baking pan, ungreased. Bake at 350° until a very light brown. Take out and completely cool.
Mix well, stirring the corn kernels in last. Heat oil in nonstick skillet on medium heat. Drop rounded tablespoonful of batter into skillet. Cook until golden and crisp on bottom. Turn and brown on the other side.
Break egg into 1 1/2-quart bowl; add milk and salt and beat up. Add 1 cup flour and blend real good. Add more flour until you have workable dough. Turn out on heavily floured pastry cloth. Roll and turn; add in flour as you roll very thin. Let dry for 2 hours. Cut in very narrow strips. Put in chicken broth and cook until done.
Prepare a 9-inch crust and bake until lightly brown. Set aside to cool.
Brown hamburger. Add onion, green pepper, garlic, pepper and chili pepper, then add zucchini, tomatoes, corn, pimentos and parsley. Simmer until done.
Boil and sterilize jars. Prepare jar lids. In large pot, bring water, sugar, vinegar and salt to boil, stirring until sugar and salt have melted. Add beans and bring back to a boil. Cook 45 minutes. Pack in jars and seal. Makes about 7 to 8 quarts.
You may use more butter and mayonnaise if you need too. I use this basic recipe and add if I think I need to.
Mix well. Roll out on floured surface paper thin. Cut in strips, then cut diagonal squares about 1-inch in size.
Mix cocoa, flour and sugar together. Add margarine, vanilla and eggs. Beat until mixed. Pour into unbaked pie shell. Bake at 350° for 25 minutes. Do not overcook.
Chop up cabbage. (Can use food processor.) Cook until tender. Add turmeric to desired color. Grind up green tomatoes and pepper with sausage grinder, mix with cabbage, and squeeze out water. In large stainless steel pot add vinegar, sugar & water. Dissolve sugar. Place spices in cheese cloth. Secure tightly. Place in pot. Add cabbage mixture. Cook about 30 minutes. Pack in hot sterilized jars. Seal. This is very good as a side dish with hamburgers.
Put apples, peppers and onions through food chopper. Add other ingredients and boil. Boil for 10 to 15 minutes, stirring occasionally. Put mixture into sterilized jars and seal. Yields approximately 8 pints.
Brown beef and onion. Drain fat. Add chopped cheese and beans. Cook until cheese is melted. Serve on tortillas.
Beat eggs until light and foamy. Add oil, sugar, vanilla and zucchini. Mix lightly, but well. Add flour, salt, soda, baking powder and cinnamon. Mix well; add nuts. Pour into 2 floured and greased loaf pans. Bake at 250° for 50 to 60 minutes. Cool in pan 5 minutes.
Combine all ingredients. Mix well. Refrigerate overnight. Serve with crackers or veggies.
Boil eggs and slice eggs when cool. Mix all ingredients together. Fill each egg half. Sprinkle with paprika. Chill and serve.
Fry and drain the hamburger. Add 1/4 cup of water, the cube, and the Cream of Mushroom Soup. Mix together.
Drain vegetables and combine with celery, onion and pimento. Pour marinade over all and refrigerate 24 hours before serving.
Sift together flour, baking powder, salt and sugar. Add berries, egg and milk and stir to moisten. Add melted shortening and mix in. Pour into round or square cake pan. Sprinkle with brown sugar and dot with butter. Bake in 350° oven for 30 to 45 minutes, depending on pan size (longer time for larger pan). When tester comes out clean, cake is done.
Melt the butter in microwave-safe 2-quart glass casserole with a lid, about 1 minute. Stir in cabbage, apple, onion, vinegar, brown sugar, golden raisins, salt and allspice. Cover and microwave on High power for 8 to 10 minutes, stirring 4 times until the cabbage is very soft. Let stand, covered, for 2 minutes. Add freshly ground pepper; taste and adjust seasonings. Serve hot or warm. Serves 4. Preparation time: 10 minutes. Cooking time: 11 minutes.
Mix first 9 ingredients well. Bake at 350°, small loaf pan for 30 minutes, or large loaf pan for 35 minutes.
Melt almond bark. Dip Ritz Bits to cover. Use food coloring in almond bark for desired color (very festive). Let cool on wax paper.
Drain fruit and save juice. Cook orange in juice a little while and drain. Mix all fruits and put in large casserole dish.
Cook lentils for 20 minutes. Add the rest of ingredients and simmer until vegetables are soft; 30 minutes or so. Our family enjoys this.
Melt chocolate; stir in cream cheese and vanilla. Cool to room temperature. Fold in nuts and Cool Whip. Refrigerate 2 hours. Make walnut-size balls and roll in coconut. Keep in refrigerator for storage.
Beat eggs and sugar until light and fluffy. Melt chocolate and butter together. Add egg mixture to chocolate mixture. Combine flour, baking powder and nuts. Add flour mixture to chocolate. Mix until smooth. Pour batter into greased 8-inch pan. Bake at 350° for 30 minutes. Let cool and cut into squares. Makes about 20 brownies.
Stir ingredients together in saucepan. Bring to a boil over low heat. Cook until mixture forms a string from the spoon. Add 1/2 to 1 pound ground raisins and 1/2 cup of mayonnaise. Add nuts, if desired. Mix well and spread on the bread of your choice.
In a 9 x 13-inch pan, melt the oleo. Add the rest of the ingredients in the order listed, one on top of the other. Sprinkle graham crumbs over melted oleo, then nuts, chips and coconut. Pour the can of Eagle Brand milk over all the layers and bake at 350° for 25 minutes, until brown on top. Cool before cutting.
Cream together the sugar and shortening. Add the egg, salt and vanilla. Sift together the dry ingredients. Add the dry ingredients and buttermilk alternately to the creamed mixture. Be sure to start and end with the dry ingredients and mix well after each addition. Drop onto a greased baking sheet; bake in a 350° oven for approximately 10 minutes. These are a nice soft cookie and taste very good with a frosting.
Option: One half cup whole wheat flour may be substituted for 1/2 cup white flour.
Mix chicken, soups, mushrooms and chicken stock. When ready to bake, add Chinese noodles and pour into casserole. Top with water chestnuts (these can be omitted). Bake 20 minutes at 350° uncovered. Sprinkle remaining noodles over top and bake for 10 more minutes.
Sift together flour and sugar. Mix margarine, cocoa and water in saucepan. Bring to a boil. Pour over flour and sugar mixture and stir until well mixed. Add buttermilk, eggs, soda and vanilla; mix well. Pour into greased and floured 9 x 14 pan. Bake at 400° for 20 to 25 minutes.
Add dry ingredients. Mix together. Set aside. Cream the sugar and oleo. Add egg, water and vanilla.
Put the flour in a bowl and make a hole in the middle of the flour. Mix in the oil, water and salt. As you mix the ingredients, use as much of the flour as necessary to form a ball of dough that can be easy to handle, not sticky. Roll out dough between two pieces of waxed paper, large enough for your pan. Flute the edge of the crust. Use foil on the edge of the crust to keep it from getting too brown.
Mix egg, sugar, milk and cinnamon. Dip sliced bread in mixture. Fry in a well-greased iron frying pan on medium heat. Brown on both sides. Top with your favorite syrup or fruits or sprinkle with powdered sugar.
Preheat oven to 350°. Stir together the margarine, sugar, brown sugar, peanut butter, eggs and vanilla until creamy smooth. Add (and stir after each ingredient) the baking soda, salt and flour, until well mixed. Add chocolate chips. Drop onto ungreased cookie sheet. Bake for 10 to 12 minutes at 350°.
Cut up green salad in oblong dish. Make as to your desire (lettuce, tomatoes, etc.). Brown ground chuck with onion and bell pepper. Drain well.
Beat together the sugar, eggs and margarine. Add the dry ingredients and mix well. Stir in the carrots and walnuts. Pour equal amounts into two (2) no-stick loaf pans. Bake at 350° for 1 hour. Let cool. Remove from pan. Slice and serve.
Mix jello in boiling water. Add partially thawed strawberries, drained crushed pineapple and pecans. Turn 1/2 into pan and let set, keeping remaining half at room temperature. When set, put sour cream on top and add remaining jello mixture. Let set. Chill.
Cut up onion, pepper and garlic. Put on top of chicken. Add oregano, salt and pepper. Pour tomatoes over. Do not add water!
Saute onions in 1 tablespoon margarine in Dutch oven lid. Place an inverted pie plate inside a 12-inch Dutch oven. Put the uncooked pie shell in a second pie plate on the inverted plate. Layer with ham and onions. Add eggs, cream, dry mustard, nutmeg, salt and pepper. Bake for 50 minutes with 12 coals on top and 12	coals on the	bottom. Allow to cool for 10 to 15 minutes before cutting and serving.
Microwave popcorn, then toss with taco seasoning mix. Store in airtight container.
Grease 9 x 13 pan. Layer in order peaches and jello (sprinkle over peaches); spread cake mix next. Pour water over cake mix; melt butter and pour over everything. Bake at 350° for 20 to 30 minutes until golden brown. Easy and delicious!
Mash squash. Add all other ingredients. Place in greased casserole and top with buttered cracker crumbs. Bake at 350° for 45 minutes.
Mix all ingredients listed in order. Pour into a lightly buttered or spray-coated 9-inch pie pan. Bake 30 minutes at 350°, or until lightly brown.
Grease 9 x 13-inch pan. Boil 2 cups water and add bouillon cubes. Add 1 cup rice to 9 x 13-inch pan and pour hot broth over rice. Put pepper slices over the rice. Cover with foil and bake in 375° oven for 20 minutes. Meanwhile, brown ground beef with onions and seasonings. Drain fat. Add tomato sauce and mushrooms. Spread this mixture over rice in pan. Cover and bake another 15 minutes. Add grated cheese to top and return to oven for 5 minutes, uncovered. Use any cheese or combination of your choice: Cheddar, Monterey Jack, Co-Jack or Mozzarella. Serves 4 to 6.
Combine sugar, cinnamon, cloves and salt in a large saucepan. Add evaporated milk and vanilla. Cook, stirring constantly, to soft ball stage (234°). Remove from heat and stir in pecans. Spread out on waxed paper to cool. Separate when cool.
Shake flour in a cooking bag; place in a 13 x 9 x 2-inch baking dish. Put tomato sauce, salt, pepper and mushroom soup in. Close bag; shake gently to mix. Trim fat from roast; place in bag. Peel and quarter potatoes, carrots and onions; put in bag. Tie bag with nylon tie. Make six 1/2-inch slits in top of bag. Bake at 350° for 2 3/4 hours.
Dissolve Jell-O in hot water. Add frozen strawberries, stir until strawberries are melted. Add mashed bananas and drained pineapple. Pour 1/2 mixture in mold and refrigerate. When Jell-O sets, spread sour cream on top and add remaining half of mixture. Let jell in refrigerator.
Fry the bacon until crisp, remove and drain on a paper towel. Saute onion in the fat. In a cooking pot, cover the fish with water; add parsley, salt and pepper. Simmer until fish pieces are tender. Melt the butter in a saucepan, stir in the flour and cook for about 1 minute. Remove this from heat, stir in the milk and add this to the fish soup. Beat the egg yolks and add 2 tablespoons hot liquid to them and stir into the soup. Simmer a few minutes, add the bacon and serve.
Combine all ingredients. Heat over medium heat and stir until mixture forms a soft ball. Put on wax paper and knead.
Place chicken breasts in flat greased baking dish. Cover chicken pieces with Swiss cheese. Mix soup and milk and spread over cheese. Mix oleo and Pepperidge dressing and spread over soup. Cover with foil and bake 1 1/2 hours at 325°.
Preheat oven to 350°. Brown beef, onions and pepper; then drain fat off beef. Boil noodles until tender; drain off water. In pan mix tomato paste and spaghetti sauce until good and thick. Add a dash of garlic salt and oregano to mixture. In a baking dish, layer in order. Use a small amount of sauce in bottom of dishes so noodles won't stick. Next, put a layer of noodles, then sauce, beef mixture and cheese. Then start all over again until you have used all the ingredients. Bake at 350° for 25 minutes or until cheese is melted.
After dipping chicken pieces in milk, roll in dry ingredients. Place in shallow baking dish. Drizzle 1/3 cup melted butter or margarine over chicken. Bake in 375° oven, uncovered, for 50 minutes or until tender.
Cream together sugar and shortening. Then add and mix together egg, molasses and milk. Sift together all dry ingredients and add to first mixture. Bake at 350° for 30 minutes or until done. Serve warm, topped with Cool Whip or sprinkle with powdered sugar.
Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition.
Cut bread into 1/2-inch cubes; set aside. In a bowl, mix together sugar, eggs, butter and milk. Add bread cubes. Pour into a 2-quart baking dish. Pour the can of pineapple on top. Spread around on top. Bake at 350° until center is firm and a knife inserted comes out clean, about 1 hour. Delicious!
Grease a 13 x 9 inch pan. Make a layer of blueberries. Make another layer of the crushed pineapple. Pour dry cake mix over top. Add pecans. pour melted margarine over the top. Bake at 350° for 1 hour.
Combine all the ingredients and sift into ungreased 8-inch square pan. Make 3 holes in dry ingredients. In #1 hole, put 1 tablespoon vanilla; in #2 hole, put 1/3 cup oil and in #3 hole, put 1 tablespoon vinegar. Pour 1 cup of cold water over all. Mix well with scraper. Bake at 350° for 30 minutes.
Boil shrimp with bay leaf, salt, pepper and celery. Grind shrimp and mix with catsup, Worcestershire sauce and enough mayonnaise to make paste. Good for sandwiches or dip.
Mix together and bake in greased 9 x 11-inch pan at 350° for 30 to 45 minutes.
Combine all ingredients in saucepan. Bring to a slight boil. Let simmer 10 minutes. Pour over chicken, pork, etc.
Combine veal, ham and dry milk. Blend dry mustard and water. Add to meat mixture with onion, beaten egg, peach juice or syrup from can of peaches, bread crumbs, salt, pepper and ground cloves. Shape in loaf. Bake at 350° for 1 1/2 hours.
Preheat oven to 350 degrees. Mix together ground beef, eggs, onion, salt, and pepper. Press meat mixture into 10 by 15-inch cookie sheet with side (jelly roll pan). Cut meat into serving sized portions. Dip meat in cracker crumbs, brown in shortening. Place meat in baking dish and pour soup, diluted with water or milk over the meat portions. Bake at 350 degrees for 30 minutes.
Pour into a measuring cup the juice and grated rind of one orange and shortening and add enough hot water to make 3/4 cup liquid. Add this all to dry ingredients. Mix well. Bake in 350° oven for 1 hour for a bread pan and 40 minutes for 2 smaller pans.