HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg with enough milk to equal 2/3 cup. Add to sifted dry ingredients, then add currants. Add Crisco. Mix thoroughly. Drop onto cookie sheet. Bake at 400° for 15 minutes. Enjoy with tea! Makes 12 scones.
Cook the squash and onion together until tender. Drain off the excess water. Combine squash, cheese, soup, mayonnaise, salt and pepper. Pour in greased baking dish. Sprinkle cracker crumbs on top. Bake at 350° for 25 minutes.
Mix mayonnaise, honey, jalapeno pepper, hot pepper sauce, Worcestershire sauce and red pepper. Arrange chicken over lettuce, top with tomatoes and mushrooms. Drizzle with dressing mixture. Makes 4 servings.
Beat eggs; add milk and mix. Add all other ingredients, except cracker crumbs. Butter baking dish. Pour half of mixture in and cover with cracker crumbs. Repeat. Dot top with butter and bake in covered dish for 30 minutes at 350°. Uncover and brown.
Boil until soft ball stage, about 30 minutes. Pour over popcorn and stir it to cover all of the corn. Keep in plastic wrap.
Mix in mixer, cheese, cream, sugar and coloring. Whip. Drain all fruit and fold in with marshmallows, etc. Freeze. Serve frozen.
Grease Bundt pan. Melt margarine. Mix sugars, cinnamon and nuts. Dip each biscuit in butter; roll in sugar mix. Stack on edges in pan. Pour remaining butter and sugar mix over all. Bake at 350° for 45 minutes. Let set in pan for 5 minutes.
Mix all ingredients together. Grease and flour a 9 x 5-inch pan. Bake for 1 hour and 20 minutes in a 325° oven.
Mix together the first 4 ingredients and set aside. Beat eggs and gradually add 1 cup sugar and vanilla. Add 1 stick margarine. Blend well. Mix in dry ingredients. Add pecans and coconut, if desired. Drop by about 3 tablespoonfuls into paper lined muffin cups. Bake at 350° for 25 to 30 minutes. Makes 12 to 15 cupcakes.
Line 9x15 inch cookie sheet with foil. Cover with a layer of saltine crackers. Boil sugar and butter for 3 minutes. Pour over crackers. Bake in 350° oven for 15 minutes. Sprinkle chocolate chips on top and smooth with a spoon until melted. Cool. Break into pieces.
Preheat the oven to 250°. Combine the flour, sugar and cinnamon together. Add the melted shortening until all is mixed in well. Stir in the anise and knead for 5 minutes. Roll into 1-inch balls and place on an ungreased cookie sheet 2-inches apart. Place a blanched almond on top of each cookie and push down slightly. Bake at 250° for 30 minutes. You do not want to brown the cookies. They should remain pale. Let cookies cool on cookie sheet for 30 minutes.
Mix all, except onion rings. Bake at 350° for 20 minutes or until heated thoroughly. Add onion rings the last 10 minutes.
Mix first five ingredients in large bowl. Pour in a tube pan. Bake at 325° for 1 hour. (Timing could depend on the actual oven temperature.) Invert onto a round flat plate.
Mix sugars and shortening. Add sour milk mixture. Mix dry ingredients together and add to creamed mixture. Roll out on floured board and cut out with a biscuit cutter. Put filling on one cookie, then cover with another. Seal edges.
Melt butter in a large heavy saucepan over moderate heat. Add the onions and cook, stirring occasionally, for about 5 minutes until they are soft but not browned. Add the carrots, chicken stock and rice. Simmer gently, uncovered, for 30 minutes. Put the soup through a sieve or food mill into a clean saucepan. Season with salt and pepper to taste and stir in the cream. If it looks too pale, add the tomato paste.
Combine all ingredients in large mixing bowl and stir until blended. Grease 2 (9-inch) pie plates. Divide mixture. Bake at 350° for 30 minutes.
Cut meat into 6 pieces. Combine the flour and salt; pound 2 tablespoons into meat. Brown on both sides, transfer to baking dish. Blend 2 tablespoons flour mixture into pan drippings. Stir in drained tomatoes, celery, carrots and Worcestershire sauce. Cook until thickened and bubbly. Pour over meat. Bake, uncovered, at 350° for approximately 1 hour and 20 minutes. Serves 6.
In a 2-quart saucepan over low heat, combine all ingredients until well blended. Heat, stirring occasionally, until bubbly. Serve immediately with tortilla chips.
Dissolve jello in boiling water. Cool for 10 minutes. Cream together cream cheese, sugar and vanilla. Add jello and mix well. Whip Milnot milk; fold whipped Milnot into jello mixture.
In 13 x 9 x 2-inch pan make 3 to 4 rows of Ritz. Combine spinach and cheese. Sprinkle over Ritz. In bowl mix all other ingredients. Pour over crackers. Crush 5 to 6 Ritz and sprinkle over all. Bake at 350° for 40 minutes.
Scald milk with butter and lemon rind. Remove from heat. Stir in flour and baking powder. Mix well. Let cool. Put in 2 eggs at a time and mix well after each egg addition. Heat oil to donut degree on thermometer. Drop batter by teaspoon in hot oil. Deep fry until brown. Turn if necessary. Remove with slotted spoon and dip in powdered sugar.
Combine cucumbers, cabbage, onion, mangoes and salt. Cover with cracked ice for 3 hours. Drain and add sugar, vinegar, celery seed and mustard seed. Cook 20 minutes. Add green coloring. Seal in hot sterilized jars.
Brown steak, onion and celery in 2 tablespoons hot fat. Add pepper, sugar, water and bouillon cube. Cover and reduce heat. Simmer 1 1/2 to 2 hours. Add green pepper and simmer 5 to 10 minutes more. Add cornstarch. Serve over rice or Chinese noodles. Add more water if desired.
Pour coffee over chocolate. Cool. Sift together flour, sugar, baking powder, soda, salt and cloves. Add shortening, cooled chocolate mixture, milk and vanilla. Beat two minutes with electric mixer on medium speed. Add eggs and beat two more minutes. Pour into two 9-inch layer pans. Bake at 350° for 30 to 35 minutes. Frost with White Mountain Icing.
Coat chicken breasts with mayonnaise on both sides. Roll in grated cheese until coated well. Place in slightly greased pan. Bake at 350° for one hour. Turn over once after 1/2 hour.
Bring to a boil the pineapple and sugar. Add Jell-O. Let cool. Add cottage cheese, pecans and Cool Whip. Refrigerate.
Mix salt, water and flour. Press dough into flat shapes and place on baking sheet. Put holes at the tops for hanging on your tree. Bake in oven 1 hour at 275° until brown. Cool and paint them. Add shellac or varnish. Hang on Christmas tree with yarn.
Cream butter and sugar. Add eggs and flour. Mix all other ingredients, one at a time, mixing after each addition. Cook at 325° in 2 oblong pans for 35 to 45 minutes or until toothpick comes out clean.
Cream butter and sugar. Beat egg yolks; add raisins, nuts and coconut. Add milk and flour, which have been sifted with spices and salt. Beat egg whites; fold into mixture and bake in 4 layers at 350° for about 20 to 25 minutes.
Put all ingredients, except cabbage and vinegar in pan. When boiled, add vinegar. Stir well and pour over the cabbage.
Cream softened butter and confectioners sugar together in a bowl. Add vanilla and water; stir. Gradually mix in flour and pecans; stir together until completely blended. Roll dough into small individual balls and flatten slightly. Put in a greased cookie pan and bake at 350° for 10 to 15 minutes, until slightly brown. Then roll in powdered sugar when cool enough to handle.
Mix and spread in a 9 x 13-inch pan. Bake at 350° for 30 minutes or until done.
Mix all together and form into balls. Bake on an ungreased cookie sheet at 350° until golden brown.
Place cabbage in greased casserole. Saute beef and onion lightly; add rice and soup. Pour beef mixture over cabbage. Bake at 350° for 30 minutes. Yields 4 to 5 servings.
Combine butter and cream cheese until light. Add sugar, gradually beating constantly. Add vanilla. Beat in eggs one at a time. Combine flour and baking powder. Add cream cheese mixture; beat well. Bake in greased loaf pan at 350° for 1 hour and 15 minutes.
Drain juice from pineapple into saucepan; sprinkle gelatin on juice. Wait 1 minute, until it is soft, then heat gently, until gelatin melts. Remove from heat and stir in crushed pineapple, thawed orange juice and orange jello with NutraSweet. Store in covered jars in refrigerator.
Meatballs: Roll out the meat into a ball. Put it in a pan and cook it.
Mix first six ingredients. Add remaining ingredients. Pour into 3 loaf pans. Bake at 350° for 1 hour or until cooked.
Combine all ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes. Serve with raw vegetables or crackers. Makes about 2 cups.
Stir chocolate chips, peanut butter and margarine together. Put in microwave for 1 to 1 1/2 minutes or until melted. Gently stir in Rice Chex.
Peel and slice Jonathan apples to fill dish. Sprinkle over a bit of flour, 3/4 cup sugar and sprinkle cinnamon over apples. May dot with butter (optional). Cover with top crust. Make slits and sprinkle sugar over crust. Bake at 325° for 1 hour.
Break cauliflower into small pieces and cook until just tender. Drain and place in a shallow, 2-quart casserole.
Mix together and roll into balls. Roll balls in confectioners sugar. Store in sealed container. Improves with age.
In large casserole, heat the oil until hot. Stir in the cabbage and onions, and saut them over medium-high heat until the cabbage is wilted, about 8-10 minutes.
Combine flour, baking powder and baking soda. Cut in margarine, vanilla and sweetener. Stir in rest of ingredients and combine well. Form into balls and place on ungreased cookie sheet. Press each cookie down slightly. Bake 10 to 12 minutes at 400°. Do not overbake or cookies will be dry. Store in refrigerator for up to 2 weeks. Yields 20 cookies.
Mix well, oleo, water, eggs, oil and 1/2 can milk. Add to cake mix, blend well. Pour 1/2 mixture into greased and floured 13 x 9 x 2 pan. Bake at 350° for 20 to 25 minutes. Melt caramels and add rest of can of milk, saving back 6 tablespoons for frosting. Pour caramel and milk mixture over baked layer; sprinkle with pecans. Pour rest of batter on top and bake for 20 to 25 minutes.
Blend	eggs, sugar, shortening and	peanut	butter. Alternately add milk and flour.	Roll into 1-inch balls and flatten with tines of a fork. Moisten fork with water between each cookie to keep it from sticking. Bake at 375° for 10 minutes on ungreased baking pan.
Dice all fruit and crush vanilla wafers. Mix together. Add all other ingredients, then press into a buttered dish and keep refrigerated.
Beat egg yolks until thick and lemon colored, then wash and thoroughly dry the beaters. Don't have a speck of egg yolk in the white or they are apt not to beat stiff. Beat egg whites until they form peaks, then add cream of tartar. Make a syrup with the sugar and water. Cook the syrup until it spins a hair. Beating the egg whites on high speed pour the hot syrup into the egg whites in a very fine stream. Reduce the speed to as slow as possible and add the beaten egg yolks (slowly), then add the vanilla. Sift the flour and salt together and add, beating as little as possible. Bake in ungreased tube pan for one hour at 325°. Remove from oven, invert pan for one hour on a cake rack. It is good with a marshmallow icing or just a glaze.
Mix all ingredients, except lemon juice, together and chill for a couple of hours. Sprinkle lemon juice over top of dip and mix in. Serve with Town House crackers or crackers of choice.
Mix both cheeses well. Roll into a ball, then roll in chopped nuts. Chill for a couple of hours. Serve with your favorite crackers.
Crush crackers; set aside. In 1-quart casserole dish, beat eggs, milk, onion, salt and pepper. Add 3/4 of crackers to casserole dish. Now add corn; mix well. Melt margarine and mix with rest of crackers. Sprinkle over corn mixture. Bake at 350° for 1 hour or until knife stuck in center comes out clean.
Spread in casserole, shredded cabbage.	Cover with meat mixture (hamburg, onion, pepper, salt and potatoes). Top with three more cups of shredded cabbage. Pour tomato soup over top. Bake, covered, at 350° for one hour or more. Serves 4 to 6.
Add Jell-O to applesauce; heat until melted. Add orange juice, then add 7-Up. Stir. Put in a mold. Put in refrigerator. Grated carrots and celery can be added. It's good anyway.
Combine ingredients and shape into 6 individual meat loaves. Place in shallow baking pan.
Mix all ingredients. Preheat muffin pan before spooning mixture in. Bake at 400° for 30 minutes.
Mix all ingredients, except chocolate chips and wax. Pat into balls (approximately 1/2-inch in diameter). Do not roll. Shave wax into chocolate chips while melting in double boiler. Drop balls in chocolate mixture. Coat on all sides. Place on wax paper. Refrigerate a few minutes, if necessary. Store in airtight container. Makes approximately 40 to 50 cookies.
Combine all ingredients, mixing well. Pour into buttered 2-quart casserole. Cover. Bake at 350° for 30 minutes, then bake uncovered until knife comes out clean.
Combine ingredients thoroughly. Shape into a loaf (8 x 4 x 1 1/2-inches). Place in a shallow baking pan. Bake in a 350° oven for 1 hour. Let meat loaf stand 5 minutes before slicing. Makes 6 servings.
Bake eggs, sugar, add pecans and all ingredients. Stir well. Pour into unbaked pie shell. Bake 325 degrees for 50 minutes until toothpick inserted comes out clean.
Dissolve yeast in lukewarm water in small bowl. In large bowl combine 1/4 cup sugar, oil and hot water. Add 1/2 cup flour and egg. Mix in yeast mixture and enough self-rising flour (about 4 cups) to make a soft dough. Turn out on floured surface and let rest 10 to 15 minutes. Knead until smooth and elastic. Put into oiled bowl and turn over so top is oiled. Let rise until double in size. Turn out on floured surface, knead until smooth and roll out very thin. Mix 1 cup sugar and cinnamon. Spread cinnamon mixture on dough. Take oleo, pinch in small pieces and spread over sugar-cinnamon mixture. Roll into a tight tube. Cut crossways into 1/2-inch slices and place cut side up in an oiled pan. Let rise until double. Bake in a preheated 375° oven until brown. Glaze with powdered sugar glaze while still warm.
Microwave chocolate and 2 tablespoons milk in a large bowl on High for 1 1/2 to 2 minutes. Stir until all the chocolate has melted and is smooth. Beat in cream cheese, sugar and remaining milk; blend well. Refrigerate until the mixture has cooled, probably about 10 minutes. Fold in prepared whipped topping and blend until smooth. Spoon mixture into crust and freeze about 4 hours or until firm. Garnish with chocolate curls.
Mix lightly but thoroughly. Place in 8 x 4-inch pan. Cover top of loaf with ketchup. Bake at 350° for 1 hour.
Brown ground meat; drain if necessary. Put McCormick mix into meat; stir. Put spaghetti sauce into meat; rinse bottle with water and add to meat. Boil lasagna noodles in water with a tablespoon olive oil; drain when tender.
Simmer ham with enough water to cover for 4 hours. Add turnips, onions, carrots and potatoes; simmer in broth until done. Add cabbage last. It takes less time to cook cabbage. Salt and pepper to taste. Slice ham. Surround with vegetables. Thicken juice and pour over all. Serve with biscuits.
In a large mixing bowl, combine flour, salt and baking powder; stir well. With a pastry blender, cut in Crisco until mixture resembles coarse meal. Gradually stir in hot water, mixing well. Make 24 (1 1/2-inch) balls; roll each ball on a floured surface to a 6-inch circle. Cook over medium-high heat in an ungreased skillet about 2 minutes on each side or until lightly browned. Pat tortillas lightly with a spatula while browning the second side, if they puff up during cooking. Serve hot. Store in refrigerator for 5 days or freeze any that is left.
Mix all together. Bake at 375° for 20 minutes. Makes 12 muffins.
In medium glass bowl, combine all ingredients. Heat 5 minutes on High, stirring once. Continue cooking on power level 5 an additional 8 to 10 minutes until sauce is slightly thickened, stirring twice. Use as a basting sauce on chicken, ribs, hamburgers, etc.
Heat oven to 350°. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda and baking powder. Reserve 1 cup of dough. Press remaining dough in ungreased 13 x 9 x 2-inch baking dish. Spread with jelly. Crumble reserved dough and sprinkle over jelly. Bake until golden brown, about 20 minutes. Cool and drizzle with glaze. Cut into 2 x 1/2-inch bars.
Cream together margarine, eggs, brown sugar and peanut butter; add flour and baking powder. Grease or spray with Pam a 13 x 9-inch pan and bake at 350° for 35 minutes.
Mix eggs, sugar and pumpkin; add flour, soda and cinnamon. Spray Pam on cookie sheet. Put wax paper on sheet and spray lightly. Spread mixture and bake at 375° for 15 minutes.
For this recipe, you will need the large green bananas called, Plaintains, not regular yellow bananas.
Boil chicken, then shred and place in casserole dish. Mix soups and milk; heat. Pour over chicken. Spread stuffing mix evenly over chicken. Melt oleo and pour over stuffing mix. Bake at 350° for 40 minutes.
Saute onion and green pepper in oil. Add other ingredients except cheese. Place in casserole dish and cover with grated cheese and bake about 40 minutes at 350°.
Beat eggs separately. Add half of sugar to each. To the yellows, add graham crackers and nuts. Fold in white mixture. Bake in a 350° oven for 30 minutes. Allow to cool; cut in squares and serve with whipped cream.
Broil pork chops. In saucepan, place quartered cabbage (remove center). Add remaining ingredients. Bring to a boil; cover and simmer, stirring occasionally for 45 minutes. Turn in pork chops and cook for 15 minutes more.
Mix the first 4 ingredients in salad bowl; season. Mix milk and mayonnaise; whip together with fork. Mix into salad mixture, tossing with fork until well blended. Cover bowl and allow to stand in refrigerator until ready to serve. At the last minute, add can of shoestring potatoes. Mix. Serve on lettuce leaf. Serves 6.
Mix ingredients and pour over pretzels, mixing well. Spread on cookie sheet. Bake at 250° for 15 to 20 minutes. Cool. Store covered.
Mix and pour into three 9-inch pie shells, uncooked. Bake at 325° for 55 to 60 minutes. Makes 3 pies.
Chicken may be skinned and boned. Preheat oven to 350°. Place chicken in a 9 x 13-inch baking dish after combining jelly, dressing and soup mix in a large bowl, mixing well and coating chicken on all sides. Bake chicken for 45 minutes, basting occasionally.
Mix corn meal, salt and soda. Mix eggs, corn and milk. Blend all ingredients together. Add green pepper and onions. Pour mixture into a greased casserole. Sprinkle with grated cheese. Bake at 350° for 20 minutes or until dry when tested.
Beat the egg; add the milk. Sift the salt, sugar, flour and baking powder together. Add the eggs and milk. Beat until smooth. Pour batter into funnel, holding finger over the bottom. Allow batter to run out of funnel into deep fat at 375°, making swirls in fat from center out. Cakes may be made to size wanted. Fry until golden brown. Drain on paper. Serve with powdered sugar.
Melt butterscotch bits with butter over hot (not boiling) water. Remove from heat. Beat eggs with sugar in large bowl until light and fluffy. Stir in flour, salt and baking powder; beat until blended. Add melted butterscotch mixture, then stir in nuts. Pour into lightly greased 15 x 10 x 1-inch jelly roll pan and bake at 350° for 25 minutes. Cool and cut into squares or bars. Yield: about 50 brownies.
Combine jello with pineapple until moistened. Add cottage cheese and Cool Whip. Cut up half can of orange sections and add to delight mixture. Garnish with remaining orange sections. Coconut or nuts may be added.
Cook chicken in 2 tablespoons butter until tender in skillet or wok. Add 2 tablespoons soy sauce, mushrooms, season packet from noodles until tender. Boil noodles until tender, drain. Add to chicken mixture. Add soy sauce to taste. Chow mein is now done.
Combine softened cream cheese and mayonnaise; blend until smooth. Blend remaining ingredients. Chill. Makes 2 cups.
Cook Brussels sprouts in steamer for 15 minutes or until tender. Saute onion in butter until rich brown. Stir in sour cream and heat, stirring constantly. Add Brussels sprouts and mix well. Makes 6 servings.
Drain salmon, saving liquid. Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and oatmeal; mix lightly. Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter. Mix lightly. Spoon into greased 2-quart loaf pan or casserole (I use Pam). Bake in moderate oven (350°) for 1 hour or until loaf is set in center. Spoon shrimp sauce over top. Makes 8 servings. This recipe may be halved for smaller loaf.
Cook onions in butter until soft. Cover with water. Add other ingredients and simmer for at least 2 hours.
Crush Oreos in food processor. Cream powdered sugar, cream cheese, pudding and milk. Add Cool Whip until smooth. Layer cookies and filling in small bucket or clay pot. Top layer should be cookies. Serve with garden shovel. Put silk flowers in center for decorations.
Put in flat pan in warm place. Let rise 20 minutes. Bake 40 minutes at 350°.
Use 4 to 5 medium stalks of celery; scrape strings. Combine cheese, margarine, Worcestershire and celery leaves. Fill celery, using 2-inch pieces.
Drain fruit. Add water to make 3 cups liquid. Add juice to 2 packages of pudding mix. Cook until thick. Cool. Add bananas and cherries. Chill before serving.
Mix the shortening and sugar. Stir in beaten eggs and mashed bananas. Sift dry ingredients several times. Mix in with banana mixture. Bake at 350° for 45 to 60 minutes.
Thoroughly combine brown sugar, mustard and horseradish. Moisten with just enough cola to make a smooth paste. Reserve, remaining cola. Rub entire ham with mixture. Place ham in crock-pot and add remaining cola. Cover and cook on low for 6 to 10 hours (on high for 2 to 3 hours).
Cream shortening and sugar. Add eggs and beat. Add flour, cocoa, soda and baking powder. Add vanilla and cold water last. Bake in a 9 x 13-inch cake pan at 350° for 35 minutes. Frost, if desired.
In a 1 1/2-quart casserole, place 1/2 cup water and 1/4 teaspoon salt. Place cauliflower flowerets; cover. Cook on Full power 5 minutes. Top with crumb mixture and heat on Medium power for 1 to 1 1/2 minutes.
Mix fruits together in a large bowl; add the molasses and wine and let stand overnight. Cream the shortening; gradually add sugar, then beat in eggs, mixing well after each addition. Add to fruit and nuts and mix thoroughly. Add sifted dry ingredients and mix well. Pour into 2 medium or 4 small loaf pans which have been greased and lined with wax paper. Bake at 275° for about 2 1/2 hours with a pan of water on oven floor or lower rack. Remove from pans to cool, but leave wax paper on cake.
Mix brown sugar, water, shortening, raisins, nutmeg, cinnamon and cloves in a saucepan and boil for 3 minutes. Cool, then add soda, salt and 2 teaspoons of water. Sift together flour and baking powder and blend into mixture. Bake at 325° in square pan for 55 minutes or in loaf pan for 75 minutes.
Spread butter on a 9 x 13-inch pan. Preheat oven to 350°. Mix together eggs, flour, milk, salt, baking powder, cheese and spinach. Put into pan. Cook for 35 minutes. Cool thoroughly and cut into little squares. Reheat at 325° for 6 to 8 minutes if squares are at room temperature or 12 to 15 minutes if squares are frozen.
Dissolve yeast in water and set aside. Mix flour, sugar and soda. Add cooking oil. Ad buttermilk and yeast. Mix well. Place desired amount of dough on floured cloth. Pat out and cut with biscuit cutter. Let warm to room temperture before baking in 350° oven for 10 to 15 minutes. May be mixed, rolled, cut and placed in oven immediately if desired or may be taken from refrigerator, spooned into muffin pan (greased) and placed immediately in oven without being allowed to rise. Mixture can be stored in covered bowl in refrigerator for a week and used as needed.
Sift together flour, sugar, baking powder, soda, salt and cocoa. Add the shortening. Pour in over half of the water and vanilla. Beat 2 minutes. Add remaining water and eggs. Beat 2 minutes. Pour into prepared pans (greased and floured). Bake at 350° (moderate oven) for 30 to 40 minutes for layers or 35 to 40 minutes for oblong. Good for picnics; doesn't crumble.