HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt shortening over low heat. Add brown sugar. Mix well. Let cool. Add eggs and blend. Combine flour, baking powder and salt and add to sugar mixture. Mix well. Add nuts and chocolate morsels. Spread in a greased 15 x 10 x 1-inch pan and bake at 325° for 30 minutes. Cool and cut into squares. Makes 4 to 5 dozen.
Cook sugar, milk and butter to soft ball stage, stirring frequently. Remove from heat, add chocolate bits, Marshmallow Creme, vanilla and nuts. Pour into buttered pans.
Put blueberries in bottom of 13 x 9-inch dish. Pour pineapple juice and all over blueberries. Sprinkle cake mix over all that (using all of cake mix), then pecans on top of that, then pour melted butter over this, then sprinkle well with sugar, then bake at 350° until golden brown.
Saute the onion and celery in oleo. Combine with remaining ingredients and bake, covered, at 350° for 45 minutes. Then bake, uncovered, 10 to 15 minutes more to brown.
Line bottom of casserole dish with beef. Add chicken breasts and put 1 slice of bacon on each breast. Mix together sour cream and soup. Pour over chicken. Bake for 1 1/2 hours at 350°. Cover with foil.
Cut Bounty paper towels in half horizontally, remove paper core. Put water, baby oil and baby shampoo in container. Place half roll of Bounty towels in and cover. Wait 2 hours, turn upside-down. Wait 2 hours more.
Use center cut steaks cut 3/4-inch thick. Place steak on aluminum foil. Fold sides up around steak. Put honey, mustard and brown sugar on each side of steak. Rub these ingredients together on both sides. Place on grill. Turn over a couple of times and cook until lightly browned good on both sides.
Brown beef with onion. Simmer with spaghetti sauce. Cook noodles. Layer noodles, then sauce, then Ricotta, then Mozzarella. Bake 30 minutes at 350°.
Beat cream cheese and sugar until light and fluffy. Add eggs and beat well (add one at a time, beating well after each addition). Blend in the lemon juice, rind and vanilla. Pour into chilled crust and bake at 350° for 45 minutes. Remove from oven and let sit at room temperature for about 30 minutes.
Heat oven to 350°. Beat eggs, sugar, mayonnaise and vanilla with mixer; add flour and baking soda. Set aside 1 cup of batter. Spread remaining batter into lightly greased 9 x 13-inch pan. Bake 12 to 15 minutes. Cool 10 minutes. Melt caramels with milk over low heat; pour over cooled batter and sprinkle with chocolate chips and nuts. Spoon reserved batter by teaspoon over nuts. Bake 12 to 15 minutes. Cut into squares when cool.
Mix together in saucepan the first 3 ingredients. Heat to boiling and stir for 5 minutes. Remove from stove and add marshmallows, coconut and nuts. Stir. Pour into buttered pan or drop by teaspoons on waxed paper or sprinkle nuts on waxed paper; pour candy and roll as jelly roll.
Mix the first 4 ingredients and put in casserole dish. Cover with Swiss cheese. Add 1/2 cup hot water. Bake at 350° for 50 minutes.
Combine cake mix, oil, eggs and liquid. Beat until mix begins to thicken a little. Beat in pudding. Stir in apples and pecans. Pour batter into well greased Bundt pan. Bake at 325° for about 45 minutes, depending on oven or until toothpick inserted near center comes out clean.
In a large bowl, mix first 7 ingredients until blended. Cook quahogs until they steam open, then cut them into small pieces; add to first mixture. Save the shells and put a little oil in each shell, then fill with batter. Place on cookie sheet; bake at 350° for 1/2 hour.
Combine ingredients in 2-quart glass casserole dish. Cover and cook on High (Maximum power), 12 to 14 minutes. Let stand, covered, 10 minutes or until all broth is absorbed. Makes 4 servings.
Take the apples. Cut a hole in top, removing stems. Put some butter, brown sugar and cinnamon on each apple placing in a round baking dish. Bake at 350° uncovered until apples are done.
Cream the butter and sugar. Add eggs, one at a time, and beat well. Sift dry ingredients 3 times. Add, alternating with milk. Bake 80 minutes at 325° in greased and floured, large tube pan. Serve sprinkled with powdered sugar.
Slowly beat all ingredients with a mixer just to blend. Chill in a cooled baked pie shell at least 2 hours.
Put oil, chicken and sausage in a pan and saut. Once the chicken is white, add enough water to reach the top of your meat. Put to cook on a medium fire and cover for 40 minutes, add seasoning to taste and add water when needed. After 40 minutes, add Kitchen Bouquet and cook for another 5 minutes. Take fire off the meat once you cook it for 45 minutes. Put rice to cook separately; once the rice is done, add the rice to the meat and stir together and you are done.
Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual. Add sausage. Place remaining ingredients into a large kettle. Add the sausage drippings and 10 cups of water. Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed. If you like thick soup, mash either the potatoes or beans. Add the bean and sausage mixture to the kale soup. Refrigerate overnight. Serve with thick slices of bread.
Tenderize meat (preferably back strap) with meat cleaver. Sprinkle with powdered tenderizer. Let set for 30 minutes. Season meat with onion salt, garlic salt or powder and black pepper. Melt one stick margarine in electric or deep skillet or Dutch oven. Add dry or liquid Worcestershire sauce to taste, approximately 2 tablespoons. Cover meat with water. Simmer with lid on about half an hour.
Mix sugar, flour and salt. Add milk gradually. Bring to a boil, stirring constantly. Add vanilla and nutmeg. Thin if desired with a little water or milk. (I cook it in the microwave.)
Dissolve yeast in water. Measure flour. Stir sugar and half of flour and salt into yeast. Beat until smooth. Add egg and shortening. Beat in rest of flour until smooth. Cover with cloth. Let rise until double in size, about 30 minutes.
Combine all ingredients in order given. Mix well. Pour into muffin tins. Bake at 350° for 20 to 25 minutes. May be frozen.
Peel carrots, onions and cucumbers. Remove seed from cucumbers and green peppers. Grate all vegetables finely or chop in food processor. Squeeze juice from vegetables, reserving 3 tablespoons juice. Put 3 tablespoons juice in small saucepan and sprinkle gelatin over juice. Heat slowly until gelatin is dissolved. Pour over vegetables, adding salt, sugar and mayonnaise. Refrigerate until set. Stir when ready to spread on bread or crackers. (If too stiff, add more mayonnaise.)
Bring coffee to a boil; remove from heat. Add baking soda and raisins. Cover; allow to stand overnight. In the morning, preheat oven to 325°. Grease and flour 3 (1-pound) coffee cans. Add sugars, flour, nuts and salt to coffee-raisin mixture. Mix well. Bake for 65 minutes. Cool 15 minutes in cans before removing. Serve with cream cheese or butter.
Cream margarine with sugar. Mix in chocolate syrup. Beat in eggs, one at a time. Mix in flour. Put mixture in 15 x 10 x 1-inch pan and bake at 350° for 25 minutes. When cool, spread with chocolate icing. Cut in squares. May be topped with nuts.
Combine sugar and water in a saucepan large enough to hold pears upright. Cook over low heat until sugar is dissolved. Add lemon juice, cinnamon and cloves. Cover tightly and simmer 10 to 15 minutes.
Fry hamburger and onions. Put into pot the hamburger mixture, chili beans, pinto beans, tomatoes, onions, A.1. sauce, Worcestershire sauce, garlic powder and chili powder. Cook over simmering heat for 3 1/2 hours. At about 1/2 hour before done, put in diced bell peppers.
Defrost broccoli and drain. Mix all ingredients together and pour into a greased 9 x 13-inch dish. Bake at 375° for 30 to 45 minutes.
Place vegetables in colander to drain. Beat cream cheese and lemon juice until smooth. Stir in vegetables. Add pepper and 1/4 teaspoon salt. Yields 2 cups.
Mix all ingredients together with hands. Form into ball. May roll in chopped pecans. Wrap in foil until served.
Cream butter or margarine, sugar and salt. Blend in flour and oats until fine. Press about 2/3 mixture into bottom of greased 13 x 9-inch pan. Heat milk in a saucepan. Stir in chips. Spread over oat mix. Sprinkle with rest of crumbs. Press lightly. Bake at 350° for 30 to 35 minutes until light golden brown.
Cook chicken, remove from bone. Layer chicken and broccoli in casserole dish. Combine soup, mayonnaise, lemon juice, broth, salt, pepper and cheese. Pour over chicken and broccoli. Melt margarine and mix with crumbled Ritz crackers. Sprinkle over top of other ingredients. Bake at 350° for 30 minutes or until hot and slightly brown.
Dissolve jello and salt in hot water. Drain pineapple, saving syrup. Combine syrup and lemon juice with cold water to measure 1 2/3 cups liquid. Add to jello. Chill until mixture begins to thicken slightly. Fold in walnuts, celery, cranberries and drained pineapple. Turn into an oiled 1 1/2-quart mold and chill until firm, at least 4 hours. Unmold onto lettuce.
Mix and bake cake according to directions on package. Cool and cut horizontally. Spread filling over bottom half. Replace top half and cover with strawberries and glaze mixture.
Mix together last 5 ingredients. Pour mixture over vegetables and marinate in refrigerator. Keeps for weeks!
Cut shortening into flour. Add buttermilk. Stir. Knead lightly. Roll out on floured board. Spread 1/2 pound bulk sausage on bread. Roll as for a jelly roll. Wrap in wax paper and place in freezer. When ready to cook, slice while they are partially frozen; place on cookie sheet and cook at 350° until lightly browned.
Cream butter and sugar. Add yolks and beat well. Add the flour gradually, mixing well. Add vanilla and nuts. Spread 1/2 batter into a greased 8 x 8 pan and top with preserves. Cover with remaining batter and bake 1 hour or until top crust is light brown at 325 degrees. Cool well before cutting.
Cook spaghetti as stated on package. Do not overcook. Rinse with cold water; drain well. Chop onion, bell pepper and tomatoes in small pieces, then add seasonings, dressing and tomato sauce. Mix well. Add spaghetti, a little at a time, and mix well. Cover and refrigerate overnight. Mix well before serving.
Melt margarine in large skillet. Saute peppers, onion, garlic and basil until crisp-tender. Stir in tomatoes. Place on ovenproof serving platter. Sprinkle cheese on top. Broil until cheese is melted. Serve immediately. Serves 4.
Fold yogurt into Cool Whip, blending well. Spoon into crust. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes (or longer for softer texture) before cutting. Keep chilled in refrigerator. Garnish with additional whipped topping and fruit, if desired.
Blend oleo and 1/2 cup sugar over moderate heat. Beat the egg and add other 1/2 cup sugar. Combine with oleo mixture. Add chopped dates and cook 5 minutes. Remove from heat and add Rice Krispies, nuts and vanilla. Grease hands. Roll mixture into balls and dip in coconut.
Stir flour, sugar, baking powder and salt. Add melted butter and mix. Stir in raisins and caraway seed. Combine buttermilk, egg and baking soda. Make a well in center of the batter. Pour liquid in and stir into flour mixture. Place in a large iron frying pan, well buttered. Use a knife to make a cross on the top. Moisten with melted butter. Bake at 375° for an hour or until golden brown and shrinks from the side of pan.
Mix diced green chiles and package of Cheddar cheese. Beat 2 eggs with milk. Pour over cheese and chile mixture. Bake at 350° for 30 to 35 minutes in a glass pie plate. Serve with Tostitos.
Mix all ingredients. (The point is that as long as you follow the basic principles of tomato/sweetener/vinegar/sweet liquid, you can create your own Sweet and Sour Sauce.)
Mix all together. Drop spoonfuls onto a greased cookie sheet. Bake at 300 degrees for 10 minutes or lightly brown.
Slice potatoes almost through. Add butter, sesame seed, chopped onion, salt and pepper. Roll in squares of foil twice to drip proof. Cook 1 hour on grill.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in plate. Beat milk, Bisquick mix, eggs, salt and pepper until smooth. Pour over beef and onion in plate. Bake 25 minutes. Top with tomato slices and sprinkle on cheese. Continue baking until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Yields 6 to 8 servings. (Pat says this dish promotes flatulence.)
Brown hamburger meat, garlic salt, salt, onion and pepper. Heat in broiler taco sauce, chilies and soups. Mix soup mixture with hamburger. Alternate layers of mixture and Doritos and cheese. Top with Doritos. Bake at 350° for 30 minutes.
Mix together all ingredients, except fruit, and refrigerate. Serve chilled. Garnish with fresh fruit. Makes 18 to 20 servings.
Boil sugar, water and cream of tartar until all dissolved. Add dates and cook until forms a ball in cold water. Beat and add nuts. Roll in damp towel. When cold, slice.
Wash lentils and drain. Place all ingredients in saucepan. Mix well. Cover and cook over low heat for 45 to 60 minutes or until done. Add a few drops of red wine vinegar to each bowl just before serving.
Beat egg whites until stiff. Mix pudding, sugar, egg yolks, vanilla, nutmeg and milk in a large bowl and beat at low speed for about 1 minute. Fold in egg whites. Chill.
In large skillet, melt butter; saute onion until tender. Stir in broccoli, mushrooms, garlic salt and pepper; saute 1 to 2 minutes. Cover. Cook over medium heat 5 to 7 minutes or until broccoli is crisp-tender, stirring frequently.
Combine dry ingredients in a large bowl. Cut in shortening and add chocolate chips and pecans. Store.
Beat whites until stiff and fold into other ingredients that have been mixed together. These melt in your mouth and are as tender as a mother's love.
Mix these ingredients, except pie shells, and keep beating as you pour into shells to keep mixture from settling. Preheat oven to 350°. Bake for 1 hour or until knife comes out clean.
Combine first 8 ingredients; bring to a boil. Cover; reduce heat and simmer 30 minutes until onion is tender. Add remaining ingredients and bring to a boil, cover, reduce heat and simmer 5 minutes until shrimp are done.
Have all ingredients at room temperature. Combine margarine, butter, cream cheese and sugar; beat well. Add salt and vanilla; then add eggs, one at a time, beating after each. Add flour and mix well. Pour batter into greased and floured 10-inch tube pan. Place in cold oven and bake at 275°. Bake for 1 1/2 hours or until done. Cool in pan.
Mix together. Press with fork or floured fingers into 8-inch square pan on bottom and on sides.
Make corn bread mix. Chop celery and onion (very fine) and parboil until tender. Add this to corn bread (cooked and broken into small pieces). Add eggs and poultry seasoning to taste. Add salt and pepper to taste. Add turkey broth. (This should be of a soft consistency, but not watery.) Put into well-greased pan (preferably cast-iron skillet) and bake at 400° until brown (usually 25 minutes).
Combine all ingredients except meat. Simmer 1 to 2 hours. Shape meatballs and drop into sauce. Simmer 30 to 40 minutes. Serve hot. Makes 50 meatballs.
In a large saucepan, combine the whipping cream and sugar. Bring to a boil, stirring constantly. Boil for 10 to 12 minutes until mixture is slightly thickened. Stir in corn syrup, butter and vanilla.
Cream, blend, beat and cook together on stove on medium heat, stirring constantly, until it looks like pancake batter. Add a little milk if it seems too thick. Finish cooking in slightly browned pie crust in preheated oven at 350° about 30 minutes. Remove and top with meringue. Sprinkle with coconut and return to oven until slightly brown.
Heat oil in a medium saucepan. Add rice and stir until browned. Add broth and salt. Bring to a boil, reduce heat and cook covered for 20 minutes. Rice will be fluffy and liquid should be completely absorbed.
Marinate beef in dressing for 1 day. Marinate vegetables also. Cook on skewers over charcoal for about 1/2 hour.
Brown sausage, pepper and onion in soup pot (drain off grease). Add and simmer the tomatoes, tomato sauce, water, cubes and bay leaf. After the soup has simmered 15 minutes, add 1/2 cup shell macaroni or more if you like the soup thick. I usually add a little tomato juice as I like more liquid in my soup. This is good topped with shredded Cheddar cheese.
Cook ground beef in a frypan until browned. Pour off fat. Stir in flour and salt. Slowly stir in water. Cook and stir until thickened. Makes 2 servings, about 2/3 cup each.
Bring sugar and water to a boil on very low heat. Remove. Add peanut butter and corn flakes. Stir well. Spoon onto wax paper. Makes about 3 dozen.
Mix all ingredients except pork chops. Place these ingredients in baking dish. Salt and pepper the pork chops and put them on top of ingredients. Then place the dish in the oven and bake for 45 minutes at 350°.
Slice fresh peaches into unbaked pie shell. Mix flour, sugar and cream. Pour over pears. Sprinkle with lemon peel, cinnamon and nutmeg. Bake 60 minutes at 375°.
Spread Cool Whip on cake. Drain crushed pineapple and place on top of Cool Whip and then frozen coconut. Refrigerate.
Brown meat and drain. Mix soups and Ro-Tel together in separate bowl. Next, layer in 3-quart dish. Put meat first, soup mixture next, Doritos, then cheese. Repeat layers. Finish with Doritos and cheese on top. Cook at 325° about 15 to 20 minutes or until heated.
Melt margarine and stir in sugar, syrup and salt. Bring to boil, stirring constantly. Boil, without stirring, 5 minutes. Remove from heat and stir in soda and vanilla. Pour over corn while stirring.
Mix first 3 ingredients together. Fold in 1/2 cup sour cream and 8 ounces Cool Whip. Pour into graham cracker pie crusts. Chill overnight. Can put fresh fruit (diced peaches, blueberries) in pie shell before filling.
Break bananas into small pieces and put in the blender with remaining ingredients. Blend until smooth. Pour into 2 (12 ounce) glasses and serve.
Boil water; add jello and let cool. Add sour cream and crushed pineapple, drained. Add nuts and mix well. Pour into mold. Refrigerate until ready to serve.
Mix together Eagle Brand milk and lemon juice. Drain pineapple, add to this Cool Whip, pecans and can of oranges. Mix all of this with Eagle Brand mixture. You can top with cherries or mix them in. Pour into graham cracker crust. Chill.
Bake potatoes until done. Hollow out potatoes into bowl and save skin. Combine all ingredients until well mixed. Spoon mixture back into shells. Bake at 375° for 20 minutes. Serve.
Make this at least 3 hours in advance and chill. Toss chicken, celery and lemon juice and sprinkle with salt and pepper to taste. Mix in sour cream, mayonnaise and curry powder. Carefully fold in 4 sliced hard-boiled eggs. Cover and refrigerate. To serve, spoon into lettuce cups and top with more egg slices. Garnish with fresh parsley (optional). Serves 12.
Cook macaroni until soft. Place in buttered casserole. Melt butter; add flour, salt and pepper and blend. Add milk slowly until sauce thickens. Cut cheese into cubes; add to sauce. Stir constantly until cheese has melted. Pour cheese sauce over macaroni and top with bread crumbs. Bake in 350° oven for 30 minutes.
Puree banana in blender. In medium bowl, combine banana, egg, sugar, milk, oil and vanilla. In large bowl, combine flour, oats, baking powder, baking soda and salt. Stir banana mixture into dry ingredients with butterscotch chips until just blended. Spoon into well-greased 2 1/2-inch muffin cups. Bake in 400° oven 12 to 15 minutes. Remove from pan. Makes 12 muffins.
Blend cream cheese and sugar together until smooth on low speed. Add Cool Whip. Beat until blended. Pour into graham cracker crust. Top with cherry pie filling. Cover and refrigerate until chilled, about 1 hour.
Mix the cheeses and peppers together. Using plastic wrap, form into ball. Refrigerate until firm. Unwrap and roll cheese ball in crumbs or nuts. Refrigerate 2 hours before serving with crackers.
Mix and beat well. Pour into unbaked pie shell. Bake for 10 minutes at 400°; lower heat to 350° and bake 30 minutes.
Combine baking chocolate, butter or oleo and boiling water. In a small bowl, stir until chocolate and butter or oleo are melted. Combine brown sugar, flour, baking soda and salt in a large mixing bowl. Gradually add chocolate mixture, beating until thoroughly combined. Blend eggs, sour cream and vanilla. Beat 1 minute at medium speed. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Mix the first 6 ingredients. Add the very warm water. Beat at medium speed for 2 minutes. Add the egg and 1/2 cup white flour. Beat on high speed for 2 minutes. Add 1/2 cup white flour (or enough to make a thick batter). Cover and let rise about 1hour. Stir down and fill muffin pans 1/2 full. (Raisins, bananas, apples or other fruits may be added before filling pans.) Let rise about 1 hour. Bake at 375° until brown.
Early in the day in 12-inch skillet over high heat in 1/2-inch of boiling water, heat green beans to boiling. Reduce heat to low. Cover and simmer 10 minutes or until beans are tender.
Prepare pudding according to package directions. Mix Cool Whip and pudding mix together. Place in pie crust and top with cherry pie filling. Chill and serve.
Combine ingredients and boil 1 minute. Add 1 teaspoon vanilla. Pour over 3 cups quick Quaker oatmeal or 4 1/2 cups generic oatmeal. You can add nuts, raisins or dates. Drop by spoonfuls onto waxed paper.
Prepare Minute Rice according to directions on box and add celery at the same time as rice. Mix in the soup, mayonnaise, onion, and chicken. If too dry, add 1/3 to 1/2 cup water.	Pour into a greased 9 inch x 13 inch vessel. Top with 1 cup crushed flakes and pour 1/2 stick of melted butter on top.	Bake at 350° for 35-40 minutes.
Combine first three ingredients in baking dish. Dot with butter. Bake at 400° for 35 to 40 minutes or until brown.
Mix ground beef, whole tomatoes, juice, chopped onions, chopped pepper tops, salt, pepper, garlic salt and onion salt. Add Minute rice; stuff peppers with mixture. Cook in a 350° oven for 1 1/2 hours. Can use sausage.
Brown chops in skillet. While the chops brown, peel potatoes. In a 8-inch square dish, slice potatoes thin and place single layer in dish. Sprinkle flour over potatoes, salt and pepper. Make at least two layers of potatoes, three is better. Pour enough milk to just cover potatoes. Dot several pieces of margarine on top. Place chops on top of all. Cover with foil tightly. Bake at 350° for 1 hour.
Preheat oven to 375°. Grease or paper line 12 (2 1/2 inch) muffin cups. Prepare pecan streusel topping; set aside. In large bowl, combine flour, sugar and baking powder. In small bowl, combine milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon half of batter into muffin cups. Divide raspberries among cups, then top with remaining batter. Sprinkle pecan streusel topping over tops. Bake 25 to 30 minutes or until golden and wooden toothpick inserted in centers comes out clean. Remove from pan. Makes 12 muffins.
Toss all ingredients except almonds. Chill. Right before serving, top with dressing and toss to coat. Sprinkle on almonds.
Combine pineapple and sugar. Bring to boil, add gelatin, stirring until dissolved. Add water and chill until slightly firm. Fold in cheese, nuts and whipped topping. Refrigerate in a tight container. This makes a large salad.
Mix flour, baking powder, cinnamon and salt.	Combine egg, egg whites, milk, sugar and oil. Add to flour mixture; stir until moistened. Stir in cereal, apples and nuts.	Pour into well-greased 9 x 5-inch loaf pan. Bake at 350° for 55 minutes or	until tester comes out clean. Cool 10 minutes; remove from pan and cool completely. Makes 18 (1/2 inch) slices.
Combine first 9 ingredients; chill 1 hour. Combine remaining ingredients and beat well. When ready to serve, toss with salad. Serves 6.
Dissolve lemon jello with 2 cups hot water. Let cool, but not set. Whip cream; add softened cream cheese and pineapple and blend together. Add to cooled lemon jello.
Clean chicken; cut into pieces. Add ingredients minced together. Put in pan and simmer about an hour or until chicken is tender.