HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together shortening/oleo and sugar. Beat in eggs. Add milk alternately with flour, soda and baking powder. Mix well. Drop on greased cookie sheets. Bake at 350° for 10 to 15 minutes. If rolling and cutting cookies, use 8 cups flour.
Mix shortening, peanut butter, sugars and egg thoroughly. Sift flour; blend all dry ingredients; stir into shortening mixture. Chill dough.
Mix all ingredients and refrigerate until ready to serve. Very good for get-togethers and parties.
Combine beef, soup bone, lamb, chicken, water, salt, pepper and red pepper in a very large, heavy pot with a tight fitting lid. Bring to a boil, then simmer, covered, for 2 hours. Remove chicken from the soup, skin and bone; cut meat into bite-size pieces. Return chicken meat to pot. Add potatoes, onion, lima beans, carrots, green peppers and corn. Simmer 2 hours. Mixture will be thick but should not stick. Add water sparingly, if necessary, to keep from sticking. Add okra, tomatoes and garlic and simmer 1 1/2 hours longer. Add parsley and remove from stove.
Blend sugar, honey and water in a pan. Cook over low heat, stirring frequently, about 12 minutes or to soft ball (250° on candy thermometer). Add sesame seed. Spread on 8 x 8-inch buttered pan, 3/4-inch thickness.	When cool, cut into 2 x 1-inch pieces.
Melt margarine and chips at low heat. Add milk; warm a little bit. Stir in marshmallows. Place 1/2 of peanuts in 9 x 13-inch greased pan. Spread margarine mixture over peanuts and top with remaining nuts. Press peanuts into mixture and chill. Cut in squares.
Mix brown sugar, mustard and cornstarch over low heat. Slowly stir in remaining ingredients. Cook over low heat for 10 minutes. Makes 2 cups sauce.
Cook broccoli according to directions after chopping. Place in baking dish. Mix remaining ingredients well and pour on top of broccoli. Bake about 25 minutes at 350°, or until bubbly. Do not cover.
Combine sugar, milk and butter; cook to soft-ball stage. Remove from heat; stir in chocolate chips. Add Marshmallow Crme and vanilla. Add nuts. Beat well and pour in a greased pan or dish to cool.
Cook sausage, drain and cool completely. Shred cheese. Add to sausage, then add Bisquick and water. Mix with fork until blended. Roll into 1-inch balls. Place on cookie sheet 2 inches apart. Bake at 400° for 12 to 15 minutes. May be reheated in oven or microwave.
Blend flour, salt and shortening until mixture resembles corn meal. Slowly add cold water until it makes dough. Roll dough out and cut into squares. In large pot; add milk, butter, salt and pepper to broth. Bring to a slow boil. Lower heat and simmer. Add dough one at a time, don't stir, and push down with a spoon. Add chicken slowly and cook for 15 minutes.
Brown first 3 ingredients and add water, then simmer for fifteen or twenty minutes. Saute together onions, green and red bell peppers, celery, Creole seasoning, cumin, garlic and Tabasco. Add meat, then add tomatoes, tomato sauce and Burgundy. Simmer 15 to 20 minutes. Add remaining ingredients. Simmer 15 or 20 minutes and serve over white rice. Yum yum!!!
Melt the chocolate in top of double boiler with the 5 tablespoons water.	Cream the butter and sugar well, add the egg yolks and whip. Add melted chocolate, slightly cooled, the flour sifted with the baking powder and salt, and the milk. Fold in the stiffly whipped egg whites and vanilla. Pour into greased and floured 13 x 9 x 2-inch pan and bake in moderate 350° oven for 40 to 45 minutes.
Mix condensed milk, egg yolks and lemon juice. Pour into crust and chill.
Mix well into a long baking dish. Smash with a fork to cover the dish. Bake at 350° until brown and let cool.
Mix all ingredients, except beef, in blender. Add to beef. Mix with hands and roll into balls. Cook in oven at 425° for 3/4 hour. Add 2 or 3 cans brown gravy*. Cover with foil. Cook additional 30 minutes at 350°. Makes 1 (9 x 13-inch) pan, 1/2 hotel pan.
Melt butter in bottom of 8 x 8-inch baking dish. Combine well Bisquick, sugar and milk. Pour mixture over butter in pan. Pour in fruit. Bake at 350° for 35 to 45 minutes. Serve topped with ice cream (Blue Bell makes a delicious fat-free vanilla). Serves 6 to 8.
Beat egg whites with ice water and baking powder until stiff. Add sugar, 1 tablespoon at a time, beating well after each addition.
Cream oleo, oil and sugar. Add eggs, vanilla and sour milk. Mix in dry ingredients and zucchini. Pour into 13 x 9-inch greased and floured pan. Sprinkle with chocolate bits. Bake at 325° for 40 to 45 minutes.
Preheat oven to 325°. Mix well. Pour in pie shell and bake approximately 40 minutes.
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well. Add 2 c flour; beat until smooth. Ad enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn dough onto a floured surface. Pinch off a piece and form a 2 1/2 inch ball. Roll into a 5 inch rope and shape into a knot. Repeat with remaining dough. Place on a greased baking sheet. Cover and let rise in a warm place until doubled in size, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Yield 2 1/2 dozen.
Wash and season chicken to taste. Place in greased casserole. If using rosemary, sprinkle over chicken. Cover with aluminum foil and bake in 259° oven for 1 hour and 45 minutes. Uncover and let bubble for few minutes.
Add tea bags to boiling water. Cover and steep 5 minutes. Remove tea bags. Stir in sugar. Let cool, then pour into large pitcher and add cranberry juice cocktail. Pour over ice in tall glasses. Garnish with orange slices. Yield: 4 cups. Fat: 0 grams.
Cream together brown sugar, white sugar and shortening. Add eggs, salt, soda and vanilla. Add flour, uncooked quick oats, raisins and chopped nuts. These may be rolled and sliced or dropped and formed in little balls to bake. The dough may be frozen for baking at a later date. Bake 10 to 12 minutes in a 350° oven.
Combine 1/2 cup flour, sugar, salt and undissolved yeast. Add 2 tablespoons softened margarine and hot tap water to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in 1/2 cup flour to make a stiff batter. Spread in greased 9-inch square pan.
Melt candy and 1 stick of butter in saucepan and set aside. In mixing bowl cream sugar and 1 stick of butter and add eggs one at a time. Add flour alternately with milk and soda, then fold in candy and nuts. Bake in tube pan for 1 hour and 20 minutes in 300° oven.
Make pudding and milk. Put to side. Mix cream cheese and butter with confectioners sugar. Put to side. Crush Oreos to powder. Mix pudding mixture with cream cheese and butter mixture. Mix well. Do one layer of cookies, one layer of pudding mixture, one layer of cookies, etc. Refrigerate for 6 hours. Decorate with flowers or gummy worms, etc.
Use microwave bacon rack; place paper towel and bacon. Cover with paper towel. Microwave on High 6 to 7 minutes or until crispy. Set aside. Place frozen pie shell in quiche pan. Microwave on High for 1 minute. Press into shape of quiche pan. Brush with small amount Worcestershire sauce for color. Prick with fork. Microwave on 70% for 5 to 6 minutes or until light brown spots just begin to appear in crust. Crumble bacon, cheese and onions in bottom of pie shell.
Heat soup. Blend in cream cheese. Dissolve gelatine in cold water and add to soup mixture. Add remaining ingredients. Blend and chill for 8 hours. Serve with crackers.
Melt margarine in large skillet. Add chicken; cook until browned. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. Cover and cook on low for 3 to 4 hours, or until chicken is no longer pink and vegetables are tender. Turn off heat; stir in half and half. Cover and let stand 5 to 10 minutes or just until heated through. May garnish with croutons and fresh dill. Makes 8 servings.
Stir first 5 ingredients together. Blend next 5 ingredients in order given. Stir all together easily with minimum strokes. Turn into an oiled and floured baking ring. Bake at 325° for 1 hour or until knife inserted comes out clean.
Put all ingredients in a blender. Blend until it is mixed well. Makes 1 quart.
Combine 3/4 cup of water and salt in a small saucepan; bring to a boil. Remove from heat; stir in rice. Cover and let stand 5 minutes or until all the liquid is absorbed; keep warm.
Cook lasagna noodles following package directions. Set aside. Peel and boil potatoes. Mash until smooth. Combine mashed potatoes with cheese, 1/4 melted butter or margarine and parsley. Beat until fluffy.
Combine the first 3 ingredients and add the egg and chocolate chips. Set aside. Mix together the flour, cocoa, sugar and salt; set aside. Mix together the water, oil, vinegar and vanilla and add to dry ingredients. Beat until smooth. Fill paper cups 1/3 full of batter. Top each with a heaping teaspoonful of the cream cheese mixture. Sprinkle top with sugar and chopped nuts. Bake at 350° for 30 to 35 minutes.
Mix Bisquick, milk, eggs, oil and yeast together. Let stand in a warm place while preparing apple mix. Chop apples into small pieces. Put into another bowl; add sugar and cinnamon. Stir. Then add apple mix to pancake mix. Heat griddle to 350°; melt margarine. Then when ready, place mix on forming pancakes. Brown both sides. Serve with favorite syrup or jam. Makes 12 to 13 pancakes.
Heat the milk, sugar, salt and shortening, but do not boil. Cool this until it is room temperature and add yeast until dissolved. Mix the flour into mixture and let rise for 30 minutes. Pinch off small pieces and stretch until very thin. Fry this on each side and place on toweling to drain. Sprinkle the ears with powdered sugar or cinnamon sugar. Make plenty of these when the kids come home from school. They disappear like magic.
Mix ingredients with enough flour to make a roll. Let stand overnight. Slice and bake at 350°.
Cook over medium heat sugar, cornstarch, milk and egg until thickened. Add peanut butter and oleo. Mix well; pour into baking shell. Cool and cover with Cool Whip.
Brown meat, onion, bell pepper and celery and drain off liquid. Add all other ingredients (except cheese). Put in 9 x 13-inch baking dish. Sprinkle grated cheese on top. Cook in 350° oven for about 20 minutes.
Heat milk, but do not bring to boiling point. Place steel cutting blade into mixing container. Process butter, flour and seasonings until well mixed. Continue processing while slowly adding hot milk through feeder tube. When thoroughly blended, pour mixture into saucepan and cook over medium heat until thickened.
In a heavy 2 to 3-quart sauce, bring 1-quart of water and 1 teaspoon of the salt to a boil over high heat. Drop in lentils, reduce the heat to low and simmer partially covered for 20 to 30 minutes, or until the lentils are tender but still intact. Drain them in a sieve or colander; spread them on a double thickness of paper towels and pat them completely dry. Transfer the lentils to a large serving bowl and stir in the chopped onions, scallions, 2 tablespoons of parsley and the garlic.
Mix together and put in greased tube pan and cook for 60 minutes at 350°.
In a 9 x 13-inch dish, cut and layer ingredients. Begin with lettuce, red onion, celery, green pepper and green peas. Seal with mayonnaise and sprinkle with sugar. Add Cheddar cheese and bacon. Cover and refrigerate overnight.
Mix ingredients together. Chill and shape. Bread and fry croquettes in deep pot. Drain on towels before serving. Makes 12 croquettes.
Make the popcorn, then melt butter in deep nonstick saucepan. Add 2 cups of brown sugar and corn syrup. Boil for 5 minutes, then add baking soda and vanilla. Put popcorn and liquid mixture in a deep dish pan. Then put in oven for one hour at 250°. Stir every 15 minutes or until done.
Make jello with 3 1/2 cups hot water and can of lemonade. Refrigerate for 30 minutes, until cooled, but not jelled. Mix in Cool Whip (no pieces) and pour into large Tupperware mold or bowl. Refrigerate. Make 1 day in advance.
Boil together until soft the onions, cranberries and water. Rub through a sieve; discard seeds. Then add the rest of the ingredients. Boil until thick. Pour into hot, sterilized jars and seal.
Melt chocolate in pan. Add sugar and milk and stir constantly until mixture starts to boil. Take off stove and add butter and vanilla. Beat with egg beater until smooth. (This will keep in refrigerator for weeks, if it lasts that long.)
Cream butter until fluffy. Add sugar and mix in flour, salt, vanilla and nuts. Make into balls. Bake at 400° until brown (about 15 minutes), then roll in powdered sugar while warm.
Cream oleo and sugar; add eggs alternately with milk and dry ingredients. Stir in fruit and nuts; drop by teaspoon on baking sheet. Bake for 20 minutes at 300°. Makes approximately 16 dozen.
Mix ground beef, onion, egg, oatmeal or cracker crumbs, salt and pepper together. Put mixture into a 9-inch round pan. Smash down to make a crust form. Bake meat mixture (crust) for 15 to 20 minutes, or until done, in a 350° oven. Mix 4 to 6 servings of instant potatoes. When crust (meat mixture) is done, spread mashed potatoes over top, then slice cheese and put over potatoes. Put back in oven until brown.
Cream oil, sugar and eggs. Mix dry ingredients together. Blend into sugar mixture. Fold in carrots. Bake 1 hour in a greased 13 x 8-inch pan at 300°.
Prepare rotini according to package directions; drain. In large skillet, heat oil. Add chicken, broccoli, carrots and onion. Cook and stir over medium heat until broccoli is tender-crisp. Add water, bouillon and tarragon. Cook and stir until chicken is cooked through. Add hot, cooked rotini and Parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers. Makes 6 to 8 servings.
Combine the first 7 ingredients. Form into a loaf (8 x 4 x 1 1/2-inch) pan. Bake in a 350° oven for 40 minutes.
Place the 8 pieces of chicken in a baking dish. Refrigerate while preparing sauce. Combine all other ingredients in a saucepan and bring to a boil. Pour over the chicken and cover. Refrigerate for a few hours or overnight. Bake in a preheated oven for 40 to 45 minutes at 400°. Check chicken for doneness.
Pre-soak a clay pot, top and bottom, in water for 15 minutes. Saute the onions, mushrooms, green pepper and garlic in the olive oil until the onions turn golden brown, then remove from the oil and set aside. In the same frying pan, brown the chicken parts on all sides. Sprinkle with salt and pepper and set aside, then brown the cut-up sausage and set aside.
Melt caramels in 1/3 cup evaporated milk; set aside. Mix cake mix and 1 1/3 cups evaporated milk, stirring until it holds together. Put half the cake mixture in bottom of greased 13 x 9-inch pan. Bake for about 6 minutes at 350°.
Mix together in a 1 1/2-quart casserole. Place casserole in a shallow pan of water and bake at 400° for about 45 minutes or until thick and browned. Stir once before it thickens. Serves 6.
Stew and debone chicken; save broth for gravy. Bring broth to boil. Add green chillies; thicken with flour. Remove from heat. Add sour cream. Layer in casserole pan the diced chicken, onion, cheese, cut up tortillas and gravy. Top with last of gravy and Cheddar cheese. Bake at 350° for 30 minutes.
Mix sugar with cocoa, then add milk and butter. Boil for 1 1/2 minutes, stirring constantly. Remove from heat. Add peanut butter, oats, and vanilla. Spoon out onto wax paper. Cool.
Cream together shortening and brown sugar. Mix together dry ingredients. Add eggs and vanilla to cream mixture. Mix well. Mix in dry ingredients, a little at a time. Fold in chocolate chips and nuts. Put into greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Prepare rotini according to directions. In a large bowl, combine all the ingredients (except dressing); toss to mix, then add just enough Italian dressing to make moist. Chill thoroughly. Toss gently before serving.
Preheat oven to 400°. Line muffin pan with 12 paper baking cups. Combine bran and skim milk. Mix together flour, cinnamon, baking powder, baking soda and salt. Add all at once to bran mixture, stirring just to mix. Mix oil, brown sugar, egg whites and molasses thoroughly. Blend into bran mixture. Stir in raisins and dates. Fill muffin cups 3/4 full. Bake at 20 to 25 minutes. Cool. Remove papers. Muffins can be frozen at this point.
Cucumbers should be fresh and washed thoroughly. Do not peel. Slice cucumbers and onions very thinly in a large pan. Mix with salt and vinegar and let stand at least 3 hours. Drain, nearly dry. Mix the rest of the ingredients together. Pour over cucumbers and onions. Place over low heat to simmer point. Do not allow to boil. Place in hot jars and seal.
Heat oven to 375°. Melt margarine in bottom of 9 x 13-inch pan. Mix sugar and water together. Set aside. Make dough of flour, Crisco and milk. Roll out to a rectangle. Mix 2 cups chopped apples and cinnamon together. Spread over dough. Roll up the jelly roll fashion. Slice into 16 slices. Lay	rolls in	melted	margarine. Carefully pour sugar/water mixture over rolls. Bake 55 to 60 minutes.
Spray pan with Pam and dip bread into Egg Beaters. Fry until golden brown. Turn and fry second side. Put cinnamon and sugar on finished toast and pour on syrup.
Heat oven to 350°. Combine flour, cornstarch, baking powder and baking soda. Beat the butter and peanut butter. Add sugars and beat until fluffy. Beat in egg and vanilla. Gradually beat in dry ingredients. Shape dough into 1 1/4-inch balls. Press chocolate kiss, flat side down, into each ball and then press dough up sides of kiss until only point is visible. Bake until light brown at the edge and beginning to brown on top, about 10 minutes.
Put together in pan with a little water and salt. Cook until well done. Add milk; bring to a boil. Serve with crackers.
Brown and cook meat as directed on taco seasoning mix. On large serving dish, layer tortilla chips, cooked meat, shredded lettuce, chopped tomatoes, 1/2 jar salsa and cheese. Top with olives. Serve with remaining salsa and sour cream on side. Serves 6 to 8.
Cook chops in non-stick skillet until browned. Remove chops. Add broth, preserves and mustard. Heat to a boil. Stir in rice. Top with chops. Cover and cook over low heat for 5 minutes or until done. Serves 4.
Mix ingredients by hand until moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 375° for 6 to 8 minutes. Cool and frost. (We like Funfetti mix because it makes them look neat.)
Pour first 3 ingredients cooled over all the rest. Marinate a day or more, at least overnight, stirring occasionally. Remove from marinade when serving.
Dredge steak in flour seasoned with salt and pepper. After it is browned on both sides, remove from pan and add 1 tablespoon flour to the drippings in pan. Slowly stir in water to form a gravy. Add onion flakes. Return the meat to the skillet and cover. Simmer 1 1/2 hours. Serves 6.
Heat oven to 350°. Grease 13 x 9-inch baking pan. In large mixing bowl, beat butter, sugar and eggs until thoroughly blended. Add flour and baking soda, blending well. Add syrup; mix thoroughly. Spread batter in prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost as desired. Makes 8 to 10 servings.
Bring corn to a boil; drain and set aside. Fry bacon and crumble. Fry onion in bacon drippings; add flour and sour cream. Pour corn and rest of mixture in casserole. Add milk for consistency. Bake at 350° for 15 minutes.
Combine all ingredients; blend well. Shape into oval loaf; place in suitable pan. Bake at 350° for 45 to 50 minutes.
With meat mallet pound each chicken breast half between two sheets of plastic wrap to 1/2-inch thickness. In flat bowl, beat eggs, slightly; place bread crumbs in pie plate. Dip chicken pieces into eggs, then into bread crumbs to coat evenly.
Mix margarine, cheese and vanilla in a large glass bowl. Microwave 3 minutes on High power. Stir. Add the cocoa and stir. Add the powdered sugar and stir. Microwave 1 minute on High power and stir. Add the pecans and stir. Mixture will be thick. Spread into a 9 x 13-inch flat pan sprayed with Pam.
Dissolve jello in water. Cool. Add Seven-Up, marshmallows and pineapple. Chill until firm.
Mix all ingredients together. Pour into ice cream container. Fill the remainder with regular milk, leaving 2-inches of space at top. Mix and freeze in ice cream maker according to manufacturers directions.
Boil potatoes with jackets on. Peel and slice 1/4-inch thick crosswise. Combine remaining ingredients. Place potato slices in buttered dish. Cover with combined ingredients. Bake at 350° for 45 minutes.
Cut bananas, put on top of creamed ingredients. Drain pineapple. Put on top of bananas. Top with Cool Whip, cherries and nuts. Refrigerate for 2 hours. This is just one of my favorite recipes so feel free to call me when it's done.........
Melt margarine and Cheez Whiz together. Drain Veg-All; mix together. Pour into casserole dish. Crumble crackers and put on top. Dot with butter. Bake in a 350° oven until bubbly.
Heat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a wire rack. Yield: 3 dozen cookies.
Boil eggplant in water to cover for about 20 minutes. Drain and mash. In large mixing bowl, combine eggplant with minced onion, one cup bread crumbs, one cup cheese, salt, pepper and butter; mix thoroughly. Add crab meat and beaten eggs.
Cut bacon into 4 pieces. Cook until done, but not crispy; drain. Chop onion into 1-inch pieces and saute in butter until lightly golden. Drain on paper towels. Clean and quarter mushrooms. Clean parsley.
Preheat oven to 375°. Place brisket, together with onions, carrots, bay leaves, garlic, salt and pepper in Dutch oven or heavy roasting pan with tightly fitting cover. Add enough water to just cover meat. Cover tightly and cook in preheated oven for 2 1/2 to 3 hours, until brisket is fork-tender. Remove brisket to platter.
Layer 1: Mix together nuts, flour and margarine. Put in bottom of 9 x 13-inch pan or 2 pie tins. Bake at 350° for 30 minutes.
Stir boiling water into gelatin; dissolve completely. Do not add cold water! Pour mixture into a 9 x 13-inch pan. Chill 3 hours.
Dissolve gelatin in boiling water. Pour dissolved gelatin in blender and add lemon juice and sugar and mix one minute. Add egg whites and vanilla and mix. Gradually add banana while blending. Remove mixture to large bowl and add cherries. Pour into a mold and chill.
Do not preheat oven. Cream butter and sugar. Add eggs, one at a time, beating well after each. Sift flour and salt together. Add flour and whipping cream alternately to butter, sugar and egg mixture. Add flavoring and mix well. Start in a cold oven, turning on at 325° when you place cake in oven. Bake 1 1/2 hours.
Cut each sausage link into 10 slices. Remove casing and place in a nonstick skillet over medium heat. Cook 4 minutes or until well browned, turning once. Remove from skillet; drain and set aside. In a saucepan, combine diced tomatoes, sauce mix, parsley and Parmesan cheese. Simmer, uncovered, 15 minutes. Add sausage, stirring to combine. Place in a chafing dish or slow cooker. Serve with wooden party picks. Yield: 10 to 15 servings.
Combine cake mix, oil, water and eggs. Pour into greased 9 x 13-inch pan. Spread chips over batter. Bake at 350° for 30 to 35 minutes. Let cool for 10 minutes.