HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together first 4 ingredients. Add flour, baking powder, cinnamon and salt. Stir in remaining ingredients. Drop dough by rounded teaspoons onto cookie sheet. Bake at 375° for 15 to 20 minutes (until lightly brown). Store in tightly closed container. Makes about 2 dozen. Enjoy.
Combine cranberries, apples and sugar in a lightly greased shallow 1 1/2-quart casserole dish. Combine brown sugar and flour. Cut in butter with pastry blender. Stir in oats and pecans. Sprinkle mixture over cranberries and apples. Bake at 375° for 1 hour, until golden brown.
Cream the shortening. Slowly add the sugar; beat well. Add the eggs and beat thoroughly. Add bananas and nuts. Alternately add dry ingredients with milk. Bake in two greased loaf pans at 350° for about 1 hour.
Heat oil in 3-quart heatproof casserole on top of stove. Add green pepper and onion; cook until tender. Salt and pepper beef; brown in casserole, breaking up with fork. Add tomatoes, beans and chili powder; let simmer.
Stir together dry cake mix, dry pudding powder and flour. Using your hands work in the mayonnaise until dough is smooth and a little stiff. Work in pecans and chocolate chips. Shape dough by rounded tsp. into marshmallow shapes. Arrange them 2 inches apart on a greased cookie sheet. Bake on center rack at 350° for 16 minutes or until delicately browned. Do not overbake! Makes 4 1/2 dozen.
Heat milk, shortening and sugar to boiling point, but do not boil. Cool, then add salt, soda and baking powder. Dissolve yeast in 2 tablespoons warm water and add to first mixture. Add 7 cups sifted flour, a cup or 2 at a time. Drop by spoonfuls into bowl or crock and set in refrigerator. Make out rolls (as much as needed) 1 or 1 1/2 hours before time to bake. Bake about 12 to 15 minutes at 400° to 425°.
Melt butter; stir in flour and add milk, salt, black and red pepper. When heated, add crabmeat and cream. Heat and mix thoroughly. Add chopped eggs and sherry to taste. Garnish with sprigs of parsley. Serve in cups.
Cream shortening, peanut butter and sugars. Add eggs, milk and vanilla; mix well. Add dry ingredients and mix thoroughly, then shape into balls. Roll balls in sugar. Place on greased cookie sheet and bake at 375° for 8 minutes. Place the Kisses on the cookies and press down.
Cream together butter, margarine and sugar. Add eggs and water, mixing well. Add coconut, raisins and nuts. Stir until blended. Mix in vanilla wafer crumbs. Pour into a tube cake pan and bake at 350° for 1 hour.
Mix sugar and flour. Melt butter; add water and cocoa. Bring to a boil. Pour mixture into bowl with sugar and flour mixture. Add remaining ingredients. Mix well. Makes a thin batter. Pour into greased 11 x 16-inch pan. Bake at 350° for 25 to 30 minutes.
Slice tomatoes as thin as you would to fry. Pack in jar. Pour cold water over them and add 1 teaspoon salt to each quart. Seal and cook about 3 to 5 minutes after they start to boil. They stay just like you put them in the jar. Real good to fry with okra or by themselves.
Mix pudding and pineapple well. Add nuts and Cool Whip. Chill until ready to serve.
Mix together crushed pretzels, melted butter and sugar. Spread on cookie sheet and bake at 400° for 50 to 60 minutes. Let cool.
Rub chops with mixture of sage, salt and pepper. Brown in shortening. Drain excess fat. Add onion. Dissolve bouillon cube in hot water; pour over chops. Cover skillet; simmer for 25 to 30 minutes, until meat is done. Remove meat to a hot platter. Combine sour cream and flour in a bowl. Slowly stir drippings into mixture until well mixed. Return gravy to skillet and boil. Add water to thin gravy to desired consistency. Pour over chops. Sprinkle with parsley flakes.
Core, rinse and thoroughly drain lettuce. Shred lettuce in large bowl. Add celery, carrot, green onion, green pepper, bean sprouts, chicken; toss well. Sprinkle on top with mein noodles and sesame seeds. Add ginger-soy dressing and serve.
Combine cornstarch and 2 tablespoons apple juice, mixing well; set aside.
Cut potatoes into bite sized pieces and boil in a saucepan until tender. Add cut up carrots and ham. Simmer for 15 minutes. Add cheese, butter and milk. Simmer for 15 more minutes. Add salt and pepper to taste. Serve with crackers or cornbread.
Combine sugar and sour cream, stirring until smooth. Add cranberry sauce and pineapple; stir until smooth. Pour into muffin tins lined with paper baking cups. Freeze. When frozen, remove from tins and store in plastic bag. To serve, peel off paper.
Stir together all ingredients, except apple and banana, gently smoothing out top. Cover and refrigerate overnight. Before serving, add apple and banana and mix gently. Serve on lettuce lined plate. Garnish with any or all of the following: sliced cantaloupe, candied ginger, fresh grapes, toasted coconut slices.
Fry onions in butter. Add spices, salt and tomato sauce. Add chicken (with skin removed) and cook for 40 minutes, turning every 10 minutes. Add 1 1/2 cups water and cook 10 to 12 minutes longer. Add pepper and cool for 10 minutes. Serve over rice or slices of bread.
Combine sweetened condensed milk and lemon juice; stir until blended. Fold in whipped topping and fruit cocktail. Spoon into 2 graham cracker crusts and refrigerate several hours. Garnish with mandarin orange sections. Yield: two 9-inch pies.
Dissolve jello in 1 cup boiling water and pineapple juice. Stir in pie filling. Chill until set in 9 x 13-inch dish. Combine pudding and milk. Fold in Cool Whip. Spread over jello mixture. Sprinkle with chopped nuts.
Place noodles in 9 x 13-inch glass baking dish. Cover with water and sprinkle with salt. Microwave on High, uncovered, for 15 minutes. Remove and let noodles stand in water while preparing sauce. Crumble ground beef in 3-quart glass casserole. Add onion. Microwave on High for 5 minutes, uncovered; stir well. Microwave 3 minutes longer. Drain. Stir in spaghetti sauce. Alternate layers of noodles, sauce, cottage cheese and Mozzarella cheese in 9 x 13-inch baking dish, ending with noodles and sauce. Sprinkle with Parmesan cheese. Cover loosely with waxed paper. Microwave on High for 8 minutes; turn dish and microwave for 7 minutes longer. Let stand 5 minutes before serving.
Go by directions on gelatin box. Add cottage cheese and fruit cocktail. Put in a 9 x 13-inch pan or ring mold.
Cook potatoes in skins. Cool, peel and shred coarsely. In saucepan, over low heat, combine cheese and margarine. Stir occasionally until almost melted. Remove from heat and blend in sour cream and scallions. Fold mixture into shredded potatoes. Add salt and pepper. Turn into a greased 2-quart casserole. Dot with butter pats and sprinkle paprika on top. Bake, uncovered at 350° for 30 minutes or until heated through. (Can be frozen before baked.)
Melt margarine in oblong pan. Pour on graham crackers, chocolate chips, caramel chips, crushed nuts and shredded coconut. Over all pour Eagle Brand milk. Bake at 350° until lightly browned. Cut into bars.
Open tuna and drane. Mix tuna, onyon, sweet relish and mirichal wip in a bowl. Brown bred in skilit and then malt cheese on bred slihgres (slices). Tuna on bred. Fold or make sadwqige (sandwich).
Beat 3 minutes. Bake at 350° for 45 minutes in Bundt pan, greased and floured. Refrigerate 1 hour before frosting.
Place first four ingredients in casserole in the order given. Mix remaining items well and pour over other ingredients. Bake until bubbly and slightly brown at 350° for 35 to 45 minutes. Preparation time: 20 to 30 minutes.
Mix beans and taco mix together and spread over bottom of 13 x 9-inch pan. Mix avocado dips and sour cream mix together and spread over beans. Mix onions, green chilies and olives. Spread over avocado layer. Cover that layer with tomatoes. Spread lettuce over tomatoes. Cover lettuce with grated cheese.
Mix first 3 ingredients well. Bring to a full rolling boil and boil 1 minute. Remove from heat. Add while hot the oatmeal, cocoa and vanilla. Mix well. Add coconut, nuts or whatever you have. Drop by teaspoons on wax paper.
Let dough thaw and rise. Brown beef and onion; add remaining ingredients, except cornmeal. Tear off small pieces of bread dough; roll out on board sprinkled with cornmeal. Place filling in center of each dough circle. Bring edges of dough together over center of filling. Twist dough as if closing a sack, to seal. Place twist side down on cookie sheet. Bake for 15 to 20 minutes at 375° until bundles are golden brown.
Beat egg whites until stiff. Fold into mixture. Bake in greased casserole 1 hour and 15 minutes at 350°.
Mix dry ingredients. Add milk and shortening. Add egg and beat. Spoon into greased iron skillet or iron muffin rings, that is preheated. Bake 20 minutes in 400° oven.
Saute onion in oil in 9 or 10-inch cast-iron skillet 5 minutes. Add garlic, cook 1 minute more, transfer to small bowl. Cook ground beef in skillet until browned, about 8 minutes. Return onion and garlic to skillet. Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon. Cook 2 to 3 minutes more, stirring to blend flavors. Stir in undrained tomatoes and chilies, break up tomatoes, simmer for 10 minutes. Transfer mixture to bowl and reserve.
Mix crumbs and milk; add remaining ingredients. Spread into a greased 8 x 8-inch pan. Bake at 350° for 25 minutes. When cool, cut into squares.
Cool and drain carrots. Mix heated ingredients and pour over carrots, onion and pepper. Let stand at least 12 hours before serving.
Mix eggs, shortening and sugar well. Add remaining ingredients. Bake at 350° for 40 minutes.
Combine ingredients together in a large pot or slow cooker for about 2 hours or until ready. Serve to your taste. Serve with rice.
Mix and pour this over crust. Mix 2 small packages instant vanilla pie filling; prepare as directed. Let set up and pour over cream cheese mixture. Top with remaining Cool Whip, coconut and 1/2 cup chopped pecans. Refrigerate. (You may use chocolate or lemon pudding.)
Put everything in a pot. Sammy said sometimes when his mom makes chicken and dumplings, she puts in a little bit of carrots and a few tomatoes. Cook for 10 hours or 11 minutes.
Sprinkle season-all over chicken. Brown on all sides in hot oil. Drain. Combine seasoning mix, water and tomatoes, breaking up tomatoes. Pour over chicken. Cover and simmer 40 minutes. Serve over cooked pasta. Serves 4.
Crush vanilla wafers, grind pecans and melt margarine. Combine all ingredients using only 3/4 box of confectioners sugar. Mix well. Form small balls and coat in remaining confectioners sugar.
In a 2-quart casserole, microwave 1 pound crumbled ground beef 5 to 6 minutes at High until no longer pink. Drain off excess fat.
Cream 1 cup sugar, egg yolks, flour and salt. Add cocoa, then add milk. Stir until smooth and cook until thick. Cool and pour into cooked pie shell. Beat egg whites; add 3 tablespoons sugar, one at a time, being sure all are well dissolved. Spread over pie and brown.
Frost a 13 x 9-inch cake. Mix in saucepan first 3 ingredients and boil (cover first few minutes so crystals form). Boil until 6 to 8-inch thread or 242°. Beat 2 egg whites until stiff. Pour syrup into egg whites and beat. Add vanilla. Spread.
Put shortening or butter in sifted dry ingredients in mixing bowl. Mix well with remaining ingredients. Bake at 350° until when lightly touched bounces back. Cool 1 hour on rack.
In small frying pan over moderate heat melt the 1/3 cup sugar, shaking pan instead of stirring. Sugar will caramelize quickly. Immediately pour into individual metal cups. Just enough to cover the bottoms. Beat eggs with 6 tablespoons of sugar; add milk and vanilla.	Set metal cups in pan of hot water.	Pour in	egg mixture. Bake at 350° about 25 minutes. Small crevice may appear when done. Remove from hot water and chill at once. To serve, invert on small plates. Serves 6.
Cream oleo and sugar. Add eggs and beat well. Add soda and salt, mixing well. Add mashed bananas alternately with flour, mixing well until it is well blended. Bake at 340° to 375° for 1 hour. Small pans will have a shorter baking time.
Mix together flour, sugar, baking powder and salt. Add skim milk and mix until batter is smooth. Melt margarine in 1 1/2 quart casserole. Pour blueberries into casserole.	Gently pour batter over blueberries. Bake at 350° for 40	to 45 minutes.
Line bottom of 9 x 13-inch pan with Doritos. Sprinkle with 4 tablespoons chicken broth. Combine soups, green pepper, onion, tomatoes, green chilies and chicken. Stir well.
Mix thoroughly Eagle Brand, Cool Whip and pink lemonade. Pour into pie crust. Refrigerate for 3 to 5 hours. Enjoy!
Prepare shells according to package directions. Drain. Cook ground beef, celery and onions until beef is browned. Drain excess fat. Add tomatoes (with juice; break up with spoon), tomato paste and spices. Simmer for 5 minutes. Combine with shells and pour into a 3-quart casserole. Top with cheese and bake at 350° for 25 to 30 minutes.
Place oleo, cocoa and water in pan and dissolve. Cool mixture. Mix in mixing bowl sugar, flour, soda, eggs and milk. Add melted mixture and vanilla. Grease and flour cookie sheet pan. Bake in 350° oven.
Mix all ingredients and shape into 1 large or two small balls. Roll in finely chopped pecans. Make at least 1 to 2 days ahead of serving.
Dissolve jello with boiling water. Put strawberries into jello. Pull apart with fork. Do not mash berries. Put bananas and drained pineapple into jello mixture. Put half of this into a long casserole dish. Chill until firm. Put sour cream over this, then spoon remaining jello mixture over sour cream. Chill until firm. Cut into squares and serve over lettuce leaves.
Cover chicken with water. Add salt and cook until tender. Remove and cube. Add broccoli to chicken broth; cook, covered about 10 minutes. Drain broccoli well and add to mayonnaise, cheese, eggs, celery soup, and minced onion; mix well. Add chicken cubes, stir. Pour into buttered casserole. Cover with buttered, finely crushed Ritz crackers. Bake at 350° for 45 minutes. Serves 10.
Combine apples, sugar, flour and 2 tablespoons water; bring to a boil. Place boiling mixture in the bottom of an 8-inch baking dish. Dot with butter and sprinkle with cinnamon. Cover with thawed pie shell and bake at 425° for about 1/2 hour or until crust is golden brown.
Remove egg yolks. Mash and combine with mayonnaise, onion, mustard, vinegar and salt. Refill egg whites. Arrange stuffed eggs in greased 10 x 6 x 1 1/2-inch baking dish. Combine soup, milk and curry powder; beat thoroughly. Cover eggs with the sauce. Bake at 350° for 12 to 15 minutes. Serve on toast. Serves 4.
Lay out rolls (ends out) around a circle pizza pan. Mix meat with taco seasoning, water, and cheese. Drop by spoonful onto the center of each roll, fold the roll over. Bake at 375 degrees for 20-25 minutes.
Mix chopped apples, raisins, nuts and cinnamon together. (If apples are very tart, add a little extra sugar.) Mix other ingredients and add apple mixture. Grease and flour 8 x 12 1/2 inch pan. Cook at 325° for about 30 to 35 minutes.
Mix the first 3 ingredients and let stand 1 hour. Beat and add the nuts, egg and salt. Add sugar to mixture. Add flour with baking powder. Mix well. Put in 2 greased loaf pans and bake at 350° for 35 to 40 minutes.
Arrange cucumbers and onions which have been sliced medium thick, in layers. Sprinkle salt between each layer. Allow to stand 3 or 4 hours or overnight in refrigerator. Drain; combine remaining ingredients. Bring slowly to boiling. Add drained onions and cucumbers and cook for 5 minutes. Pack in hot pint jars. Yields 10 pints.
Combine first 5 ingredients. Add chicken. Mix. Refrigerate 15 minutes. Pour 1/4 cup of oil into preheated wok for 1 minute. Add chicken. Stir-fry 5 minutes. Drain on paper towel.
Pour boiling water over oatmeal. Let stand 10 minutes. Add brown sugar, sugar and butter to mixture; stir until butter melts. Add eggs, mixing well. Sift together the flour, baking soda, salt and cocoa and add to mixture. Add 1/2 package chocolate chips. Pour batter into a greased and floured 9 x 13-inch pan. Sprinkle walnuts and 1/2 package chocolate chips over batter. Bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.
Cook asparagus in small amount of salted water, about 15 minutes. Arrange asparagus in a buttered baking dish. Cover with eggs and seasoning. Sprinkle with cheese and place under broiler until eggs are done and cheese a golden brown.
Preheat oven to 375°. Do not peel potatoes. Scrub well and cut potatoes; quarter lengthwise. Melt butter and moisten wedges. Mix all dry ingredients in small bag. Coat potatoes by shaking few in bag. Place potatoes in buttered baking dish. Bake at 375° for 1 hour or until golden brown. Turn potatoes once during baking.
Cream sugar and shortening, add oil. Add vanilla and eggs. Alternate milk, soda and all dry ingredients. Can add 3/4 cup of chopped nuts. Bake in either tube pan for 40 minutes at 350°, 8 x 12-inch pan for 40 minutes at 350° or three layer pans for 35 minutes at 350°.
Brown meat and onion together. Add all remaining ingredients and simmer for approximately 20 minutes. Serve with flour tortillas.
Cook sliced squash until tender; drain well. Saute onions. Layer in casserole squash and onions. Add a few tablespoons of any cream soup (undiluted) and buttered bread crumbs. End with bread crumbs. Bake at 350° until bubbly.
In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir cereal into chocolate-peanut butter mixture, until well coated. Place powdered sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator. Makes about 8 cups.
Beat eggs; add sugar, syrup, butter and vanilla. Pour into unbaked pie shell and bake at 350° for 45 minutes or until firm.
In a saucepan stir sugar and cornstarch. Gradually add water stirring to dissolve; add crushed strawberries. Cook over med. heat until thickens, let come to boil. Boil for 1 minute; remove from heat. Beat cream cheese until smooth; then spread in bottom of pie shell. Fill with whole strawberries. Pour cooked strawberries on top; spread evenly. Chill for 3 hrs.
Arrange broccoli in an 8-inch square baking dish sprayed with nonstick oil. Top broccoli with chicken. Combine remaining ingredients (except bread crumbs) and pour over chicken. Sprinkle with bread crumbs and bake at 350° for 25 to 30 minutes.
Mix all dry ingredients together. In another bowl, mix liquid ingredients (minus oil) and the egg whites. Stir together. Mix well and add oil. Heat skillet and pour out cakes.
To the corn, add sugar, flour, salt, pepper and eggs. Mix well. Melt butter in baking dish (1 quart size). Pour mixture into the hot buttered dish. Bake at 350° for 45 minutes. Serves 6.
Mix all ingredients. Place in an unbaked pie shell. Bake 10 minutes at 400°, then 50 minutes at 325°.
Cut chicken in thin strips. Heat oil in frypan. Add chicken and garlic. Cook, stirring constantly, until chicken turns white, about 5 to 10 minutes. Remove garlic. Add soy sauce and stir. Add celery, mushrooms and zucchini. Cover and cook 4 to 5 minutes. Mix cornstarch and water. Add slowly to chicken mixture. Cook until ingredients are coated with thin glaze, about 1 minute. Makes 6 (3/4-cup) servings. About 155 calories per serving.
Cook onion and butter until tender. Stir in flour, 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Add milk and stir until thick. Cook 2 minutes longer. Remove from heat and add 1/2 of the potatoes and ham. Layer this mixture in a large glass greased casserole dish with the remaining potatoes and ham. Bake at 400°, stirring once or twice during cooking. Bake, covered, 45 minutes and then, uncovered, 30 to 40 minutes.
Mix all ingredients and apply on open-face English muffins. Bake at 400° for 5 minutes; broil for 2 minutes. Cut in half or quarters. Serve warm. Makes 12.
Mash berries in strainer with bowl underneath. Pour juice in saucepan; bring to a boil. Add cornstarch to water; mix well and then stir into boiling berry juice. Add 1/2 cup sugar and mashed berries. Thicken and set aside to cool. Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Pour into pan lined with Graham Cracker Crust. Add cooled berry sauce to top. Refrigerate 1 hour.
Mix all thawed concentrates in a punch bowl. Add the lemon-lime soda. Fresh strawberries, oranges and cranberries may be floated in the punch. Makes 30 (1-cup) servings.
Cut round steak in slices; put in crock-pot. Mix soup, milk, water, mushrooms and onions; pour over steak. Stir together. Cook 6 hours on high.
Saute onion in butter until soft. Place prepared bacon, cheese and onion in pastry shell. Beat eggs and cream together. Season with salt, nutmeg and pepper. Pour liquid mixture over bacon mixture. Bake quiche in preheated 375° oven for 25 to 30 minutes. Cool approximately 10 minutes.
Combine eggs, sugar and oleo and blend at low speed. Add milk and blend. Add pineapple chunks and bread cubes. Bake at 325° in an ungreased casserole dish for 35 to 40 minutes.
Mix and form into balls; cook in one can tomato soup and 1/2 cup water for 1 hour on low heat in electric skillet.
In saucepan, blend brown sugar, white sugar and flour. Stir in boiling water slowly, then add butter and vanilla. Cook until thick, stirring constantly. Pour hot sauce over cake as soon as it comes out of oven.
Use 1 dough bread and cut up into 10 portions. Fix franks in dough like a sleeping bag, but first spread mustard and catsup on. Moisten edges with water to seal. Let rise 30 minutes. Bake at 375° for 15 to 17 minutes until brown. Decorate using cheese to make hair and horns for hat, green pepper for eyes and pimientos for mouth. Great for slumber party.
In casserole dish, put sweet potatoes, pineapple and pie filling; mix well. In large bowl, mix sugar, pecans and butter. Pour over top of fruit and potatoes. Bake at 350° for 45 minutes to 1 hour.
*For Thanksgiving, you can substitute a package of strawberry Jell-O and a can of cranberry sauce instead of pineapple.
Put butter, cocoa and water in a saucepan and bring to a boil. Remove from heat. Add sugar, flour and salt; mix well. Add eggs, sour cream and soda. Beat well. Pour into 11 1/2 x 18-inch cookie sheet. Bake 20 minutes at 375°. Mix up icing while cake is baking. Remove cake from oven. Pour icing over warm cake.
Boil your noodles until tender; drain. Brown meat until done; drain. Mix all ingredients. Put in casserole dish; bake at 350° for 25 minutes. Add cheese. Put back in oven until cheese is melted.
In large skillet, brown beef, stirring. With slotted spoon transfer beef into large bowl and add egg, salt, herbs, pepper and 1 1/4 cups jar sauce. Stir in 8 ounces Mozzarella. With small spoon, fill raw manicotti with meat mixture. Preheat oven to 375°. Spoon 3 1/2 cups sauce in bottom of 17 x 12 x 2-inch baking pan. Arrange 3 rows of manicotti lengthwise. Cover with remaining sauce; sprinkle with Parmesan and top with rest of cheese. Bake covered with foil 60 minutes; bake uncovered 10 minutes.
Cut rhubarb into chunks. Cook until soft. Pour into 1/2 pint jars. Put lids on. Cool and freeze.
Mix the above together, except peanut butter and oats and bring to a boil. Boil 3 minutes, then remove from heat. Add peanut butter and oats. Mix quickly and drop by tablespoonfuls onto wax paper. After approximately 10 minutes, cookies should be hard.
Mix hamburger, chili and Ro-Tel tomatoes together and cook for 15 minutes, stirring often. Add Velveeta cheese (chopped or cubed) and whipping cream. Stir until cheese melts. Serve over Doritos. Top with chopped tomatoes, onions, lettuce (shredded), shredded cheese and picante sauce.
Cook sugar, milk and Karo syrup until soft ball forms when dropped into cold water. (It will change color, sort of a light brownish color.) Add butter, peanut butter, marshmallow cream and vanilla. Beat until mixed well. Pour into a 9 x 13-inch baking pan that has been lined with foil. The fudge will come off the foil easily if you grease it lightly with butter. Let it cool. Cut into squares.