HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Combine egg, Crisco, milk, vanilla and brown sugar. Mix until creamy. Add flour, salt and soda until blended. Stir in chocolate chips. Drop on cookie sheet. Bake for 11 to 13 minutes. Cool on rack. Yields 3 dozen 3-inch cookies.
Preheat the oven to 350° and grease pan. (I use a Bundt mold pan) and dust with flour. Halve the plums, removing pits. Place in a large bowl and sprinkle with the cinnamon and 1/4 cup of the sugar. Beat the eggs and gradually add the remaining sugar, oil, orange juice and vanilla. In a separate bowl, Sift together the flour, baking powder and salt. Combine with the egg mixture. Pour half of the batter into the pan. Layer with 1/3 of the plums, repeating for 2 more layers, ending with plums on top. Bake for 1 hour and 20 minutes, or until golden on top and a toothpick comes out clean. Let sit for 15 minutes. When cool enough to handle, run a knife around the cake to loosen. Unmold on a plate and sprinkle with confectioners sugar. Serves 12 people.
Soak beans overnight. Cook until tender, 1/2 hour. Put all ingredients in casserole. Bake at 350° for 1 hour.
Cook cake mix as directed. Mix Eagle Brand milk and cream of coconut and pour on cake while hot. Take spoon and make dents in cake. Let cool. Put Cool Whip on cake and cover with frozen coconut.
Beat egg whites with electric mixer until fluffy. Gradually pour white syrup into egg whites. Continue beating until very	stiff peaks form. Add vanilla and mix 1/2 minute. Spread on 9 x 12-inch chocolate cake. Refrigerate cake after frosting.
Add water and cooking oil to the cake mix and jello, then add the eggs one at a time, beating well after each egg. Mix. Add strawberries. Bake 25 or 30 minutes at 350°.
Mix water and gelatin; set aside. Heat cream cheese, mayo and tomato soup until smooth. Add gelatin mixture to cream cheese, mayo and soup. Remove from heat. Add celery and onion. Pour into greased mold and set in refrigerator for 24 hours. Before taking out, run under hot water.
Dissolve Jell-O in boiling water. Add remaining ingredients except ginger ale. Freeze in two 5-quart pails. Take out of freezer 3 to 4 hours before serving. Add ginger ale or similar pop just before serving. Serves 50.
Brown pie crust in oven approximately 5 to 8 minutes. Wash, cap and cut up strawberries. Mix in large bowl with jar of glaze. Pour into pie shell; top with Cool Whip. This is an extra good and easy recipe that can be done in approximately 15 minutes. Good eating.
Beat brown sugar, lard and eggs, then add sour or buttermilk. Add hot water, flour, salt, soda, vanilla and cocoa. Very moist, good cake.
Mix peanut butter and honey in a Pyrex dish. Microwave 20 seconds. Stir. Add Rice Krispies. Mash in a pan. Slice bananas over crust. Make pudding. Pour over top. Top with lite Cool Whip. Makes 4 servings.
Put all ingredients in bowl and beat on low for 1 minute, then on high 10 to 12 minutes. The secret is in the beating, so do not underbeat. Yields enough for an angel food or 2-layer cake. Be sure cake is completely cooled.
Mix dry ingredients. Add oil, eggs, water and pumpkin. Put in 2 greased 9-inch loaf pans. Sprinkle top with cinnamon-sugar. Bake at 350° for 1 hour, or until toothpick comes out clean. Also, good as muffins.
Cream together butter, peanut butter, brown sugar and granulated sugar. Blend in egg and vanilla. In another bowl, combine the rolled oats, flour and soda. Blend into creamed mixture thoroughly. Stir in the chocolate chips. Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake at 350° for 10 to 11 minutes or just until edges are golden brown. Cool 1 minute on cookie sheet. Remove onto cooling rack.
In large skillet, melt 1 tablespoon margarine over medium-high heat. Add bread crumbs. Stir until lightly browned. Transfer to medium bowl; combine with Parmesan cheese and parsley. In same skillet, melt remaining 2 tablespoons margarine over medium-high heat. Add garlic, mustard and chicken. Saute 5 to 10 minutes or until chicken is cooked through. Remove chicken with slotted spoon; toss with bread crumb mixture. Serve warm. Makes 6 servings.
Trim off bottom of watermelon to make flat. Cut out top. Scoop out pulp and mash. Measure 1 gallon watermelon juice and set aside.	Combine sugar and water and bring to boil. Add gallon watermelon juice. Chill. Just before serving, add ginger ale. Stir gently. Serve in watermelon shell. Serves 30.
Use deep bowl and line bottom with cookies. Add half of pie filling, then half of Cool Whip. Add other half of cherry pie filling and top with rest of Cool Whip. Refrigerate. Makes a light and beautiful dessert.
Season chicken with salt and pepper. Place in heavy casserole dish. Mix sour cream, wine and soup; pour over chicken. Cover and bake at 350° for 1 1/2 hours.
Up to Days Before Serving: Shape meat in 1-inch balls. Place on a jelly roll pan. Bake in preheated 400° oven for 10 minutes.
Cream butter in a large mixing bowl; add sugar, beating well. Add eggs and beat well. Sift together flour, salt and in a medium mixing bowl, add	to creamed mixture, stirring well. Add vanilla and pecans, stirring well.
Melt butter in a skillet and slowly saute green onions, celery, bell pepper, garlic and parsley	until tender. Add crabmeat and cook 3 to 5 minutes more. Stir in half of bread crumbs and season with salt and pepper to taste. Add eggs slowly to crab mixture and stir.	You are mixing to get a consistency that you will be able to form crab cakes. Add more bread crumbs if needed, but not so as to lose the crab taste. Remove from fire, then refrigerate until cool. Make your crab cakes, then dust in flour. Dip in beaten egg, then pat in bread	crumbs. Let cakes set in refrigerator for 1/2 hour. Fry cakes in oil until golden brown.
Press crescent dough into 9 x 13-inch pan to form a crust. Brown and crumble the sausage. Sprinkle cooked sausage over the dough. Spread hash browns around evenly as you desire, over the sausage. Sprinkle cheese over all as desired. Finally, beat eggs and add 1/4 cup milk. Pour egg mixture over everything. Bake at 400° for 15 minutes or until egg sets. Cool slightly before eating.
Mince and brown in a small amount of Crisco in a heavy skillet the onions and celery. Add the remaining ingredients. Simmer 1/2 to 2 hours. Serve on hamburger buns.
Dissolve Jell-O in hot water and cool. Add carrots and crushed pineapple, including juice. Chill in refrigerator.
In blender, stir eggs and remaining ingredients and stir well. Do not whip. Bottle and refrigerate.
Mix together crab, butter, cheese, garlic powder and mayonnaise. Spread muffins with mixture. Bake at 350° on cookie sheets for 8 to 10 minutes until bubbly. Cut in quarters to serve. Can be made ahead and frozen.
Sift together all dry ingredients. Cut in butter and mix as for pie crust. Beat eggs; add to milk and add to first mixture. Knead dough until it sticks together and is smooth. Divide into 3 portions. Roll each to thickness desired; spread on filling. Roll up as for jelly roll. Bake in preheated 350° oven for 30 minutes, or until brown. While still warm, dust with powdered sugar.
Combine pineapple juice, ketchup, brown sugar, butter, vinegar, cornstarch, salt, chili powder, soy sauce and Worcestershire sauce in small saucepan. Bring to boil. Cook one minute, stirring constantly.
Combine all ingredients. Cut in shortening like you would pie dough. Add milk and stir until moistened. Knead dough. Put on large 10-inch round pan and at and spread to edges of pan. Add 1/2 cup pizza sauce or anything else you want. Cover with grated cheese. Bake at 450° for 12 to 15 minutes.
Brown sausage in large skillet, wok or Dutch oven in oil. Add sliced pepperoni, onion and mushrooms. Cook 3 minutes. Add cashews and sliced olives with juice. Season with 2 teaspoons oregano. Cook until done, stirring occasionally. Add diced potatoes and season with seasoned salt before stirring into cooked portion. Cover and cook 3 to 4 minutes. Stir; reduce heat and spread cheese over top. Cover until cheese melts.
Cook chicken breasts. Melt margarine in a large casserole dish. Cut up chicken in small pieces and put on top. Drain vegetables and pour on top of chicken. Mix soup and broth together and pour on top of vegetables. Do not mix.
Combine pineapple, rhubarb and sugar in saucepan. Cook 15 minutes. Add jello and stir until dissolved. Pour into 3-pint jars and freeze.
Cream together butter and brown sugar. Add eggs. Sift together flour and nutmeg. In a cup, combine vanilla, sour cream and orange juice. Add flour mixture and sour cream mixture alternately to butter and eggs. Add fruit mixture to flour and butter mixture. Blend well. Chill dough overnight and drop by teaspoonful on greased cookie sheet. Bake 10 to 15 minutes in 325° oven until lightly brown.
Mix sour cream and soda; set aside. In a large bowl, cream the sugar and butter. Add eggs one at a time. Beat after each. Add flour and sour cream alternately. Add vanilla. Bake at 325° for 1 1/2 hours.
Press ground meat into buttered baking dish. Pour soup over it. Spread frozen vegetables over soup. Cover with Tater Tots. Bake 45 to 50 minutes at 350°.
Heat tomatoes, butter and sugar. Add thickening made of flour and water. Cook for a few minutes. Add bread cubes and stir. Salt and pepper to taste.
Brown hamburger, onion and seasoning. Drain off excess fat. Add in tomato sauce and pork and beans. Simmer for about 30 minutes. Serve with crackers or hot garlic bread. If you like extra hot chili, add in more chili powder.
Bring first 4 ingredients to a boil and continue to boil for 1 1/2 minutes. Remove from heat and add peanut butter, quick oats and vanilla. Drop by spoon onto wax paper.
Slice bread into 1 1/2-inch slices. Place in bottom of 9 x 13-inch baking pan. Combine other ingredients and pour over bread in pan. Let sit in refrigerator overnight or 24 hours. Bake for 50 to 55 minutes at 350°, uncovered. Serve warm with butter and syrup, powdered sugar or jam.
Whip potatoes with remaining ingredients until fluffy. Pour into greased 1-quart casserole dish. Bake at 375° for approximately 1 hour or until set.
Scrub potatoes well. If large, cut into thick slices. Steam for about 7 minutes or until they are firm but slightly tender. Pour oil into a casserole dish. Add the steamed potatoes, garlic, shallot, salt and pepper. Toss well to mix. Bake, uncovered, in preheated 350° oven for 30 minutes. Stir a couple of times while baking so potatoes cook evenly. If desired, garnish with freshly chopped rosemary or parsley.
Cook spaghetti in boiling salted water according to package directions. Meanwhile, in large skillet over medium flame cook and stir sausage, onion and green pepper until meat is browned and vegetables are tender. Stir in tomatoes, tomato paste, sugar, salt, oregano and garlic powder. Drain cooked spaghetti and add 2 tablespoons butter. Stir in eggs quickly and add Parmesan cheese. Toss. Form spaghetti mixture into a "crust" in a heavily buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust. Fill pie with meat sauce; place in a preheated 350° gas oven. Bake for 20 to 25 minutes. Sprinkle Mozzarella cheese over meat filling; bake an additional 5 minutes until cheese melts. To serve, cut into wedges. Yield: 6 servings.
Run clams and tomatoes through food grinder. Put in large pot and add water, salt and pepper. Brown bacon in skillet. Add bacon and drippings to pot. Cook for 45 minutes. Add potatoes and cook 20 minutes longer. Serves 8.
Wash chicken; pat dry and season with salt and pepper. Place chicken in large baking pan so pieces do not overlap. Pour melted margarine or butter over chicken. Place under broiler until brown. Watch carefully that chicken does not burn. Remove chicken from broiler. Combine fruit, onions, chicken broth and chili sauce. Spoon mixture over chicken. Cover with foil and bake for 1 hour or until chicken is tender in 325° or 350° oven. Just before serving, heat Worcestershire sauce and brandy in small saucepan and pour over chicken. Yields 6 to 8 servings.
Mix together and put in a well-greased baking dish. Bake at 350°. Put ketchup on top when almost done.
Soften all tortillas in chicken broth. Place 6 tortillas in bottom of oblong pan. Sprinkle very lightly with salt. Mix cream of mushroom soup, cream of chicken soup, balance of chicken broth, cheese, onion and chilies. Then layer in pan the tortillas, chicken, soup mixture and repeat. Bake at 350° for 1 hour.
Mix well and store. Can be used with any Bisquick recipe. Store in freezer and it's always fresh.
Mix corn meal with baking powder, baking soda and salt. Combine eggs, buttermilk and shortening; add to corn meal. Add crackling (salt pork). Heat shortening in a heavy skillet. Drop corn mixture from tablespoons into skillet. Brown cakes slowly on both sides. Or bake in a greased and floured pan at 400°.
Crush wafers. Cream sugar and butter; add eggs. Spread 1/2 of vanilla wafer crumbs on bottom of pan. Add butter, sugar and egg mixture, then drained pineapple, then whipped cream and nuts. Spread on other half of crumbs. Leave in refrigerator 24 hours before serving.
Simmer tenderloin tips (in enough water to cover) until done; add mushrooms. Thicken broth with cornstarch or flour; color with Kitchen Bouquet. Add onion, celery and pepper; simmer for 30 minutes, stirring occasionally. Serve over rice, noodles or baked potatoes.
Blend together all ingredients. Chill 2 hours. If desired, garnish with hard-boiled egg quarters and chopped scallions. Makes 6 servings.
Sift sugar, flour, baking powder, baking soda and salt into a large mixing bowl. Cut in shortening. Dissolve yeast in warm water in a small bowl. Add buttermilk and yeast mixture to flour mixture. Mix well. Knead mixture, adding more flour as needed. Roll out amount of dough needed to 1/2-inch thickness. Using the rim of a juice glass or a 2 1/2-inch biscuit cutter, cut out biscuits. Place on greased cookie sheet. Let rise until double in size. Brush tops with melted butter. Bake in a 450° oven until brown, about 10 to 15 minutes, depending upon size.
Mix with electric mixer 1 box sugar, butter and milk until creamy. Stir in second box sugar. Cover and refrigerate 1 hour. Form into balls and insert flat toothpicks. Refrigerate 1 hour. Melt paraffin in top of double boiler and add chocolate chips. Leave in double boiler while dipping the centers. Set dipped candies on waxed paper and remove toothpicks. Candy can be colored and flavored.
Mix all together in saucepan over low heat, stirring. Drop small dabs on wax paper. Allow to set. Makes 5 dozen.
Scald milk, stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well.
Put sauerkraut in flat dish or square Tupperware (with lid). Layer remainder of ingredients. Do not stir. Put in refrigerator overnight. The next morning, mix with 4 tablespoons vinegar. (You can half the recipe.)
Cream together sugar, Crisco and oil. Add egg. Add remaining ingredients. Mix well. Roll into balls the size of walnuts. Roll in sugar. Bake at 350° for 15 to 17 minutes.
Wash, pat dry chicken.	Sprinkle chicken with garlic salt. Place each chicken atop one open can of beer - so can is upright in large cavity of bird. Place beer can and chicken upright on gas grill grate. Close lid of grill. Cook on low heat until chicken reaches internal temperature of 180° (some beer will still be in can).
Set aside 3/4 cup chopped walnuts. Combine and mix well all ingredients. Shape into balls (2). Roll balls in nuts. Chill. Serve with crackers.
Cream butter. Slowly add sugar. Add eggs and beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices; add to mixture alternately with buttermilk. Turn into a 10-inch greased tube pan. Bake for 1 hour in 325° oven.
Cut tops off beets, leaving 1 inch of stem. Scrub beets well; trim off roots. Cook in boiling water for 5 minutes, until crisp-tender. Drain and immediately place beets into ice water to stop cooking process. Combine sugar, vinegar, water, allspice, cinnamon and salt in a medium saucepan. Simmer for 15 minutes. Divide beets and raspberries between 2 clean, hot pint jars. Pour in the hot liquid to within 1/2 inch of the top, distributing spices equally between jars. Wipe rims with a damp cloth; process 15 minutes in a hot water bath. Remove and let cool. Let stand 2 weeks before using.
Thaw and squeeze spinach until dry. In blender, chop and blend all ingredients well. Cover and refrigerate 2 hours. Stir before serving.
Blend hot sauce with cream cheese. Blend in sour cream gradually. Add onion soup mix and deviled ham. Mix well and serve.
Remove middle from half of cookies. Grind up cookies in food processor. Put aside. Get extra middle and rest of cookies and grind up in processor. Put in bottom of flower pot.
Place the brisket on foil on a cookie sheet. Pour liquid smoke over it generously. Let stand for 15 minutes. Close tightly and place in refrigerator.
Mix all ingredients except vanilla and cook until thick, stirring constantly. Add vanilla. Pour into baked pie shell. Beat egg whites with pinch of cream of tartar. Add 3 tablespoons of sugar and 1/2 teaspoon of vanilla. Spread on pie and bake at 350° until light brown. Let cool and enjoy!
In a glass baking dish, spread one thin layer of dried beef. Rinse chicken with cold water and drain. Lay chicken on top of beef and pat gently. Mix equal parts of sour cream and mushroom soup together; brown mushrooms in butter and white wine until tender. Disperse mushrooms through chicken around, on top, etc. Pour creamed mixture over chicken. Top with parsley and bake for 1 hour at 350°. No salt is needed. Dried beef usually cooks into the chicken. Great with rice and carrots.
Preheat oven to 325°. Grease 9 x 11-inch pan. Place 1 teaspoon of marinade from artichokes in a saute pan. Add the minced onion and garlic. Saute over medium heat until onion is limp. Chop the artichoke hearts, set aside. In a bowl mix all remaining ingredients. Blend well. Add the onion mixture and artichoke hearts; blend. Pour into prepared pan. Bake for 30 to 40 minutes. Done when puffed and brown. Serve warm or at room temperature.
Cook broccoli. Melt butter; add onion and cheese. Add a little cheese at a time, until melted. Add mushroom soup, then rice. Pour mixture over broccoli. Bake at 375° until brown and bubbles.
Dissolve sugar into water. Add frozen juices and mix well; chill. About 30 minutes before serving, add chilled ginger ale and club soda. Makes a tasty sparkling beverage. (I make a half recipe and freeze to add to punch when serving.) Serves 25; can be doubled (50) or tripled (75).
Cream together in the bottom of a tube pan that has been well-greased, margarine and light brown sugar. Add Karo syrup, pecans, vanilla and salt. Add cake mix with eggs and milk instead of water. Bake at 325° for 1 hour.
Sift flour, salt and baking powder. Gradually add nuts. Mix good with dates and sugar and add beaten eggs; mix all together real good. Bake in cookie sheet for 25 or 30 minutes or until brown and cool a few minutes. Cut into finger size shapes and roll in confectioners sugar.
Saute oleo, bell pepper and onion. Add broth and cook until tender. Add remaining ingredients and fold in spaghetti.
Combine fruit cocktail with orange concentrate and artificial sweetener. Bring to a boil; simmer for 10 minutes. Chill. Layer 4 tablespoons fruit in parfait glass and 2 tablespoons yogurt for each serving. Serves 6. Each serving contains only 80 calories.
Beat cream cheese, eggs, sugar and almond extract until smooth and creamy. Line bottom of square pan with thin slices of pound cake. Pour mixture on top of pound cake. Bake at 350° for 25 minutes or until firm and brown. Cool 20 minutes. Beat sour cream, sugar and vanilla. Pour over top of cheese cake. Return to oven at 350° for 10 minutes. Cool and chill. Top with blueberry, cherry, etc. pie filling and serve.
Cream sugar and shortening; add molasses. Sift 2 cups flour with other dry ingredients. Add alternately to first mixture with sour milk. Add enough more flour to make a soft dough. Roll and cut with cutter. Put raisins in center and sprinkle with sugar. Bake at 350° for 11 minutes.
Simmer, covered, until thick and meat falls apart (2 hours). Cook uncover last 3 hours. After simmering for 2 hours, I usually	take two forks and sort of shred the meat apart, so	that it gets kind of stringy. Sometimes I cut the meat into	large chunks, and take one chunk at a time and put it on	a plate and shred it. After I shred each chunk, I put it back in the pot and shred another chunk, until it's all shredded; then let it simmer for the remaining 3 hours.	It will thicken as it simmers. (It makes a lot and it can be frozen.)
Brown beef and onion; drain. Cook zucchini in boiling water that has been salted. Cook until slightly limp; drain well. Combine eggs, cheeses, parsley and seasonings. Spoon thin layer of spaghetti sauce in a 13 x 9-inch pan. Sprinkle with a third of the bread crumbs; layer with a third of the zucchini, meat and cheese mixture. Repeat layers twice. Bake at 350° for 45 to 50 minutes. Let stand 15 minutes. Makes 12 to 16 servings.
Sift together flour and sugar. Mix eggs and two cups of pulp together. Add milk and flour mixture. Mix in margarine and spices. Pour into an 8 x 12-inch glass dish and bake in 350° oven for 45 minutes or until cooked.
Boil water and margarine. Add flour and stir until it forms a ball. Remove from heat. Beat in eggs, one at a time. Spread into lightly greased 9 x 13-inch pan. Bake at 450° for 15 minutes, then at 350° for 20 minutes. Cool.
Mix all together except cheese; sprinkle top with Cheddar cheese. Cook 30 minutes at 350°.
Prepare Jell-O in 2/3 cup boiling water. Add ice cream and stir until smooth. Blend in Cool Whip and fruit. Pour into pie shell and chill for 3 hours. Garnish with whole fruit or slices. Serves 6 to 8.
Cook for 20 minutes the rhubarb, sugar and pineapple. Add jello. Put into jars and seal.
Mix all together. (You may have to add a little more water, but batter needs to be thick, just wet enough to get it mixed.) Pat with greased hands into a 13 x 9 square pan. Bake at 350° for 35 minutes.
Peel and grate potatoes and onion. Drain liquid. Stir in eggs. Add other ingredients. Mix well. Drop a spoonful at a time into hot greased skillet. Brown on both sides. Drain on paper towels. Serve with sour cream and sugar or applesauce. Serves 6.
Fix noodles as directed on bag. Drain noodles and place in pan with soup and tuna mixture. Let this come to a boil. Put mixture into large bowl. Add chow mein noodles on top.
Heat oven to 350°. Heavily grease and lightly flour two 9 x 5 x 3-inch loaf pans. In large bowl, using an electric mixer, beat shortening and sugar together until light and fluffy. Add eggs and beat well until combined. Add pumpkin, water and vinegar mixed with milk. Beat at medium speed until combined. Mix flour with soda, salt, baking powder and spices. Gradually add flour mixture, beating at low speed. Stir in walnuts and raisins. Divide batter between the two pans evenly. Bake for about 70 minutes, or until bread tests done with a cake tester. Allow to cool for 10 minutes in pans; then invert cake onto rack to cool completely.
Mix all together until smooth. Bake cake in a 13 x 9 x 2-inch cake pan for about 20 or 25 minutes until done. Bake at 350°.
Combine margarine and peanut butter in a 2-quart glass bowl. Cover with a paper towel and microwave at High 1 1/2 minutes. Stir in graham cracker crumbs and powdered sugar. Press into an 11 x 7 x 1 1/2-inch baking dish. Combine morsels and shortening in a 2-cup liquid measuring cup; microwave at Medium (50% power) 2 minutes or until melted. Stir well and spread over peanut butter mixture. Cover and chill. Let stand at room temperature 10 minutes before cutting into squares. Yield: 4 dozen.
In a large bowl, beat eggs until foamy. Add sugar and oil, then stir in zucchini, carrots and vanilla. In a separate bowl, combine flour, salt, baking powder, soda and cinnamon. Add to zucchini and carrot mixture and stir in until well blended. Add nuts. Place in a greased and floured 9 x 5 x 3-inch loaf pan and bake at 350° for 1 hour and 10 minutes or until done.