HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo, sugar, eggs and vanilla. Sift dry ingredients and add to first mixture. Add oatmeal. Press in greased jelly roll pan.
Melt chocolate with 3 tablespoons of margarine. Stir and cool. Cream 2 tablespoons of margarine with cream cheese and 1/4 cup sugar. Beat until fluffy. Add 1 egg, 1 tablespoon of flour and 1/2 teaspoon of vanilla. Set aside. Beat 2 eggs until light. Slowly beat in 1 cup of sugar. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture. Add 1 teaspoon of vanilla. Spread 1/2 batter in a greased 8 or 9-inch square pan. Top with cream cheese mixture. Spoon rest of chocolate mixture over top. Zigzag with knife through batter. Bake 35 to 40 minutes at 350° until done, but moist.
Bake cake as directed in a 9 x 13-inch pan and cool. Break up real good and pour Kahlua over it. Cover. Let stand 8 hours. Make pudding as directed and Dream Whip according to Dream Pie directions on box; set aside. Use a trifle bowl. Add 1 layer of cake and Kahlua, 1 layer Dream Pie mix, 1 layer chocolate pudding, 1 layer Cool Whip and 1 layer of crushed Heath bars. Keep layering until all is used. Keep in icebox until ready to serve.
Cook potatoes in microwave until done. Cut lengthwise, remove pulp and save shell. Combine remaining ingredients with cooked potatoes. Stuff shells with potato mixture. Microwave on High for 5 to 7 minutes until thoroughly heated. Yields 4.
Melt Milky Way bars and one stick butter; set aside. Cream sugar and one stick butter. Add eggs mixing well. Combine flour and soda and sift. Add flour mixture and buttermilk to sugar and butter; mix well. Add candy and butter. Stir in chopped pecans. Bake in a tube pan at 325° for 1 hour and 15 minutes or until done.
Mix shortening and sugar, then add beaten egg. Mix pecans and flour together, covering the pecans with the flour. Then mix the pecan-flour to the other mixture. Pour in greased baking pan. Bake at 350° for 30 minutes. Cool. Cut in squares and roll in powdered sugar.
Mix yeast in warm water; scald milk (cool). Add shortening, milk, sugar, beaten eggs and salt. Add flour gradually. Let rise 2 hours. Melt a stick of butter. Put 1 1/2 cups sugar with 4 tablespoons cinnamon in bowl. After 2 hours or rising, punch dough down. Pinch pieces of dough off; roll in butter, then in sugar mixture. Let rise 1/2 hour. Bake at 350° for 20 minutes.
This makes 4 or 5 crusts and is easy to work with. Mix all ingredients. Place and spread crust into pie pans. Bake at 400° for 10 minutes. The pie crusts can be frozen and used later. Especially good for fruit pies.
Melt marshmallows in milk over low heat. Crush graham crackers until fine; mix with nuts, cherries and raisins. Pour marshmallow and milk mixture over graham crackers; mix well. Decorate bottom of pan with large nuts and candied fruit. Pack mixture into pan firmly. Place in refrigerator several hours before serving. Keep in refrigerator. For best results, line pan with wax paper or plastic wrap.
Grind cucumbers, peppers and onions. Add salt and mix well. Let stand overnight. Drain well. Add sugar, mustard seed, celery seed and vinegar to cover. Put in jars. Requires no cooking or sealing.
Mix dry ingredients, oil and vinegar. Mix. Add vanilla and water. Makes small cake. Double ingredients for larger cake.
Cut pears in 1/4s; take out seeds and cook for a few minutes. Mash with masher, then put through food mill. Mix with other ingredients and cook until soft and thick. Stir carefully.	Pour into 8 pint jars and process 10 minutes.
Mix butter, beaten eggs and cake mix together. Spread in 9 x 13 x 2-inch pan, greased and floured. Beat eggs, cream cheese and powdered sugar until creamy. Pour over batter. Sprinkle with chopped pecans. Bake at 350° for 35 to 40 minutes. Sprinkle with a little powdered sugar when done.
Heat oven to 325°. Beat first four ingredients until creamy. Add combined flour, oats, pecans and salt; mix well. Shape rounded teaspoonfuls into balls. Bake on ungreased cookie sheet until bottoms are light golden brown. Roll in powdered sugar while warm. Cool completely on wire rack.
Brown chops. Pour off fat and stir in soup and water. Cover and simmer 45 minutes. Stir now and then. Serve with hot buttered rice.
Beat eggs until frothy. Add sugar, then remaining ingredients in order. Drop mixture by rounded teaspoonful about 2 inches apart on very lightly greased baking sheet (if not Teflon). Bake at 350° for 15 to 20 minutes.
Grill or pan-fry chicken breasts. While chicken is cooking, saute onion & peppers until they are tender. Take cooked chicken breasts and put on platter. Put onions & peppers over chicken. Cover with cheese. Put in microwave. Warm till cheese melts. Can serve with the sauce.
Cream together the shortening, butter and sugar. Add the egg and beat. Add vanilla and coconut flavoring. Sift the dry ingredients together and add in coconut. Bake at 350° until slightly brown. Don't overbake.
Combine first 7 ingredients in a large bowl and refrigerate overnight. Roll in crumbs, place on cookie sheet and pour one-half of the butter-shortening mixture over the chicken. Bake 45 minutes in 350° oven. Pour over the remaining mix and bake 15 minutes more.
Whip whipped cream (set aside), whip cream cheese and sugar until fluffy. Pour in 12-ounce drained frozen strawberries. Combine gelatin and strawberry juice, heat until gelatin is dissolved. Add to cream cheese mixture. Add cooked rice to whipped cream. Pour into graham cracker crust and chill.
Drain first 3 cans. Put in crock-pot. Add rice and packet seasoning. Place chicken on top. Add water and cook all day on low.
Combine all ingredients; pour over meat. Cook in oven at 325° for 4 to 5 hours or in crock-pot. Shred with fork or slice thin. Serve warm.
Cook and slice potatoes. Add chopped onion and celery to taste. Cut bacon into small pieces and fry but do not drain fat. Add vinegar and sugar. Bring to a boil, adding flour to thicken, not thickly, but transparent. Add potatoes, onion and celery. Serve warm or cold. Salt and pepper to taste.
Combine bread, onion, green pepper, ham and cheese. Pour into buttered 9 x 13-inch casserole dish. Beat eggs, milk, salt and bacon grease. Pour over bread mixture. Refrigerate overnight. Bake at 325° for 1 to 1 1/2 hours. A family Christmas breakfast tradition!
In large saucepan, combine first four ingredients and bring to a boil. Boil for 1 minute. Add oats, peanut butter and vanilla. Mix well and drop on waxed paper. Let cool.
Mix all ingredients together. Place in greased and floured oblong pan and bake at 275°. Cover top of brownies with miniature marshmallows. Return to oven until marshmallows melt.
Melt 1 stick butter and pour into pan. Sprinkle coconut and pecans in over butter. Mix cake mix according to directions and spread over mixture in pan.
Cook macaroni. Combine macaroni and ham in 3-quart casserole. Blend soup, sour cream and milk. Pour half the mixture over the ham and macaroni. Arrange broccoli on top. Pour remaining sauce over broccoli and sprinkle with cheese. Bake at 350° for 20 minutes. Top with French fried onions and bake 5 minutes longer. Makes 6 servings.
Press biscuits onto bottom and up sides of lightly greased muffin pan; set aside. In a skillet, brown beef and drain. Stir in spaghetti sauce; cook over medium heat 8 to 10 minutes. Spoon 2 tablespoons meat mixture into the center of each cup. Bake in 375° oven 15 minutes, until golden brown. Sprinkle with cheese and return to oven for 3 minutes, until cheese is melted.
Blend sugar, shortening, beaten eggs and vanilla together well. Sift the whole wheat flour, white flour, soda and salt together. Add dry ingredients to first mixture alternately with buttermilk. Add mashed bananas and nuts. Pour in 3 loaf pans or 1 regular bread pan. Bake at 350° for 1 hour and 10 minutes, then it is ready to eat.
Use small to medium size cucumbers; slice thin and slice onions thin. Cut peppers in small pieces; melt sugar in vinegar by stirring. Don't heat. Mix all ingredients. Let stand overnight in refrigerator. Cucumbers will shrink. You may put in smaller containers. Keep refrigerated. Pickles are delicious.
Beat eggs. Add oil, water and pumpkin. Mix well. Add flour and dry ingredients together. Add pumpkin mixture and flour mixture. Stir well. Bake at 350° until done.
Remove all fat from meat. Cut into 1/8-inch slices along grain. Combine dry and liquid ingredients to make marinade. Marinate meat overnight in refrigerator. Drain. Lay meat strips on dryer rack for 8 to 10 hours at 120° to 135°.
Pour all ingredients into Pyrex pan and bake at 350° for 1 to 1 1/2 hours. Can be doubled.
Pop the popcorn. Mix first 4 ingredients and boil 5 minutes. Add soda and mix fast. Pour over popcorn and mix it to cover all corn. Make sure there are no hard unpopped corn.
Wash, cut and boil squash until tender. In a mixing bowl, combine onion, bell pepper, eggs, soup, bacon, crackers, salt, pepper, garlic powder and cheese. Drain squash and add to the mixture and stir. Pour into a buttered casserole dish. Bake at 375°, uncovered, for 45 to 60 minutes, until brown.
Brown meat and drain. Mix all canned ingredients with meat and let heat real good. Pour Doritos in a 13 x 9-inch pan. Pour meat and soup mixture over Doritos. Sprinkle with chopped onion and grated cheese. Bake, covered, in oven until cheesy, about 20 minutes at 350°.
Clean fresh spinach as needed. Chop. Cook as recommended until tender. Remove spinach from heat. Drain thoroughly. Return to pan and add garlic salt and cream cheese. Stir until cheese is melted and blended with spinach. Place spinach and cream cheese in buttered 6 x 10 x 2 1/2-inch baking dish. Spread bread crumbs and 6 dollops of butter or oleo on top of spinach. Bake in preheated 350° oven for 25 minutes.
Preheat oven 350 degrees. Melt chocolate and butter in a small saucepan over low heat; cool. Beat eggs in a small bowl with electric mixer; gradually beat in sugar until mixture is fluffy and thick. Stir in chocolate and vanilla.
Combine dates, prunes, raisins and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes.
Fry onion in bacon grease. Mix all ingredients together. Flatten dough and pinch off piece. Put tater mix in and pinch shut. Place pinched side down. Let rise. Bake at 350° for 30 to 40 minutes.
Chop spinach in food processor. Mix all ingredients until smooth. Serve with fresh vegetables or bread chunks. (I use broccoli, celery and carrot sticks and chunks of pumpernickel bread.)
Preheat oven to 350° (325° glass pan). Bake in 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter (press). Pour condensed milk evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes. Cool.
Heat oven to 350°. Place chicken in 13 x 9-inch baking dish. Pour barbecue sauce over chicken. Bake, uncovered, 1 hour or until chicken is cooked through. Prep time: 5 minutes. Makes 3 to 4 servings.
Melt oleo and mix all ingredients except corn muffin mix. Then fold in corn muffin mix. Put in pan and bake at 350° for 40 minutes.
Pare apples, slice thinly into large bowl. Sprinkle with lemon juice. Combine sugar, flour, nutmeg and cloves; gently toss with apples, mixing well. Pour in pie crust and bake.
Cream shortening and sugar in a mixing bowl until light and fluffy; beat in vanilla. Add eggs, one at a time, beating thoroughly after each addition. Add self-rising flour, alternately with buttermilk, beginning and ending with flour. Beat until smooth; add hot coffee and stir until blended. Pour batter into greased and floured cake pans, or one oblong 12 x 9 1/2-inch pan. Bake at 325° for 30 to 40 minutes. Frost with Coconut-Pecan Frosting.
Boil chicken. Layer in bottom of 9 x 13-inch pan. Salt and pepper chicken. Mix mushroom soup, celery soup, Veg-All and broth. Pour on top of chicken. Then melt butter; mix with flour and milk. Pour on top of soup layer. Salt and pepper. Cook 1 hour at 350°. It will be bubbly.
Cut the pineapple in half lengthwise through the crown. Cut fruit away from shells, leaving shells intact. Cut pineapple into quarters. Trim off core and cut fruit into chunks. Combine pineapple with remaining fruits; toss with poppy seed dressing. Marinate at least 15 minutes for the most delicious flavor.
Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint.
Mix pecans, brown sugar and butter and place in 9-inch pan. Bake at 375°.
Mix butter, brown sugar and pecans together and pour in unbaked pie crust. Bake in 400° oven until pie crust is brown and mixture is bubbly. Add Cool Whip and butterscotch pie filling to 2 cups sweet milk and mix until thick. Fold in Cool Whip and pour into cool pie crust. Refrigerate and serve with Cool Whip.
Pour 1 1/4 cups blueberries into prepared pie shell; spread evenly and set aside. Combine 1 cup blueberries, sugar, cornstarch and water in medium saucepan; cook and stir over low heat until thickened. Remove from heat; stir in margarine and vanilla. Cool. Pour over blueberries in pie shell. Chill. Spoon whipped topping around edge. Garnish with 1/4 cup blueberries.
In a large skillet, heat oil. Stir in chicken with red pepper. Cook for 5 minutes. Add peas, cheese, garlic and Cup-a-Soup blended with milk. Simmer, stirring occasionally, 5 minutes. Toss with cooked linguini.
Cut lemon in half and place in cavity of whole chicken. Sprinkle with garlic, lemon pepper and paprika. Bake 2 hours at 350°.
Place first 3 ingredients in a bowl. Combine dill, oil, vinegar, sugar, salt and pepper. Pour over vegetables and toss. Refrigerate until ready to serve. Can be prepared the day before, if desired.
Place in greased casserole in order listed except onion rings. Cover and bake 1 to 1 1/2 hours in 350° oven. Top with onion rings the last 10 minutes.
Combine dry ingredients and beat. Reserve 1 tablespoon to toss with blueberries. In center of mixture, combine eggs, milk and butter. Stir just until mixed; toss blueberries with flour and barely stir in. Bake at 400° for 15 to 18 minutes. Makes 18 muffins.
Cream shortening, sugars, egg, vanilla and water. Then add dry ingredients. Bake at 350° for 12 to 14 minutes or until done.
Put meat and 4 cups water in roasting pan. Bake for 2 hours, or until tender. Cook onions, green peppers and celery in 2 cups water until onions are clear. Drain all broth off meat, reserving 3 cups to make gravy. Mix cornstarch and cup cold water to make paste; add to hot broth. Stir until thickened. Add soy sauce, salt and Kitchen Bouquet. Cook until thickened. Layer in pan the drained meat, gravy, vegetable mixture and bean sprouts. Keep hot in oven until serving time. Serve over hot cooked rice. Garnish with Chinese noodles. Serves 10.
Steam carrots 10 to 15 minutes. Heat butter and honey. Add cinnamon and salt. Pour honey and butter over carrots. Heat for a few more minutes. Serve.
Melt all together in crock-pot. Add cut up hot dogs or small cocktail wieners. Simmer 1/2 hour.
Peel, core and slice the apples. Combine sugar, flour and cinnamon. Mix sugar mixture with sliced apples. Fill unbaked pie shell with mixture. Cover with the second crust. Pinch edges of crust together. Bake at 400° for 45 to 50 minutes or until golden brown.
Cover bottom of greased baking dish with bread crumbs from 2 biscuits. Add 1 can of tomatoes and juice, 1/2 of the sugar and 1/2 of the butter. For the second layer, add the remaining tomatoes, sugar, butter, nutmeg and bread crumbs. Bake at 350° for about 1 hour. Stir 3 or more times while baking.
Use a skillet of 9 1/2-inches. Saute the onions until they look transparent. Add the mustarol, the chicken broth and the heavy cream. Stir up continuously until the ingredients mix well. After these steps, add tomato sauce and the chicken. Put on the stove about 10 minutes on low heat; stir with a wood spoon little by little. Finally, add the sweet peas and mix well. Use this for filling the puff paste, then after this step, bake the puff at 350° in your oven for about 10 minutes. This recipe can be served with potato salad.
Cut bacon strips in half and wrap around a chestnut, holding in place with a toothpick.
Combine sugar and apples. Let stand. Beat eggs slightly and beat in oil and vanilla. Alternate flour and apple mixture. Add nuts. Pour into 13 x 9 x 2-inch pan. Sprinkle butterscotch chips on top. Bake at 325° for 1 hour.
Mix together cream cheese, sour cream and taco mix. Spread on plate. Add scallions, peppers and tomatoes. Top with taco sauce and Cheddar cheese. Serve on lettuce leaves. If you like, nacho chips may also be served.
Cream the butter and sugar. Add eggs, one at a time. Sift 1/3 cup of the flour over the fruit and nuts and let stand while mixing batter. Sift remaining flour and baking powder and add to mixture, using mixer to this point. Add fruit and nuts which have been floured. Add flavorings. Start in cold oven in tube pan, greased and floured, at 300° for 1/2 hour. Reduce temperature to 250° for 2 1/2 hours. Place on rack to cool.
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-quart baking dish. Bake at 350° for 35 to 40 minutes or until set. Top with marshmallows. Return to oven until they just begin to puff and melt, about 5 to 10 minutes. Yield: 10 to 12 servings.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean.
Cook salt pork in a large skillet until golden brown. Add garlic, onion and green pepper; saute until tender. Add peas, Bloody Mary mix and rice. Bring mixture to a boil over medium heat; cover, reduce heat to low and simmer 20 minutes. Add shrimp; cover and cook 5 minutes. Transfer to serving platter. (If you can't find peas with jalapeno peppers, just buy 2 cans of black-eyed peas and a jar of sliced jalapeno peppers and season to taste. Also, I chop the jalapeno peppers up in my mini food processor.
Mix all together. Bake at 425° for 15 or 20 minutes. Can make half of recipe or make and freeze. Makes 2 dozen.
Use 10-inch skillet. Put in chicken breasts. Add water, salt and pepper, onion and green pepper. Cover and simmer for 5 to 10 minutes. Add remaining ingredients. Cover; bring to hard boil for a few minutes. Then tilt cover and reduce to slow simmer until sauce is thick and chicken is tender. Serve over linguine that has been cooked, drained and returned to pot and sprinkled with parsley flakes and olive oil.
In a large mixing bowl, cream butter and sugar; add eggs. Beat until light and fluffy. Add the extract. Stir in flour and baking powder. Mix until smooth.
Measure noodles, marshmallows and nuts. Have ready, then melt morsels. Then add other ingredients. Stir until well coated.
Mix soup, milk and mayo together. Layer in order: cooked broccoli, eggs, 1/2 bread crumbs, soup mixture and other half of bread crumbs. Sprinkle Parmesan cheese on top. Bake at 350° until bubbly.
Roll hamburger in small balls, or crumble and fry. Saute onion and garlic with meat, plus bell peppers and celery, if desired. (I use it all.) Add potatoes, parsley and tomatoes. When all is tender, add frozen vegetable mixture and cream of mushroom soup. Cook until tender.
In large saucepan, brown beef with onions and green peppers; drain. Stir in water, bouillon cube, tomato sauce and paste. Add kidney beans and seasoning. Bring to boil. Reduce heat. Simmer 20 minutes, stirring occasionally. Makes 4 (1/2 cup) servings.
Beat the yolks in a bowl. Add in salt and sugar and stir well with spoon. Heat the milk to the ??? point. Remove from the burner and pour milk into bowl with beaten egg yolks, stirring as you pour. Clean saucepan and pour in the milk and egg mixture. Place over medium burner, stirring constantly, until the custard shows a definite coating of the spoon.
Mix all ingredients together. If slightly dry, add 2 tablespoons milk, 1 at a time. Fry in deep fryer at 375° for about 3 to 4 minutes. To handle soft dough, use wet fingers to form dough and drop in hot oil.
Mix mayonnaise, sugar and vinegar together the night before. Cut broccoli and onions into very small pieces. Mix together with raisins in large bowl. Let set for several hours. Drain, if necessary. Fry bacon crisp. Add bacon and sauce to vegetables and toss. May reserve some bacon bits for garnish.
Combine ingredients and pour into an unbreakable bottle. To blow bubbles, experiment using plastic straws, pipe cleaners formed into loops, strawberry baskets from the grocery store, spoons with holes in them and any other items you can think of! Do not drink.
Mix well and add to hot mixture. Cook until transparent, about 45 minutes to 1 hour. Put in hot jars and add lids. Turn upside down, as you fill them, for 5 minutes.
Peel and mash avocados with lemon juice, salt and pepper. In another bowl, combine sour cream, mayo and taco seasoning mix. Mix bean dips together, chop onions and tomatoes, drain olives and slice. Spread bean dip on large shallow platter, top with avocado mixture, layer with sour cream/taco mixture, spread with chopped onion, tomatoes and sliced olives and cover with cheese. Serve chilled or at room temperature with tortilla chips and jalapeno peppers on the side.
Mix these ingredients really well. Drop by teaspoonfuls into hot grease. Turn when brown. Do not overcook. Drain on paper towels and serve hot.
Cook onion and mushrooms in oil over medium-high heat until onion is tender and light brown. Add potatoes and both broths; bring to a boil. Reduce heat; cover and simmer for 30 minutes, until potatoes are tender.
Beat cream cheese in medium bowl until smooth. Stir in mayonnaise, cucumbers, scallions, lemon juice, dill and hot pepper sauce. Cover and chill. Serve with fresh vegetables or Melba rounds. Preparation time: 15 minutes.
Beat the first 5 ingredients in large mixing bowl. Sift or stir next 8 ingredients; mix into batter. Stir in nuts, raisins and pineapple. Pour into greased and floured pans. Bake for 1 hour, or until tester comes out clean. If using a 13 x 9-inch pan, you will have enough batter for 1 or 2 loaf pans for bread.
Cream the margarine and sugar. Beat in eggs and vanilla. Stir in bananas. Add dry ingredients alternately with buttermilk. Fold in chocolate chips. Fill baking cups 2/3 full. Bake at 375° for 25 minutes.
Soak cucumbers for 5 days in salt water; rinse after 5 days. Slice cucumbers; soak in alum (dissolve alum in water and pour over cucumbers). Finish covering with water. Soak in alum water overnight; rinse off and put back in jar. Pour vinegar over cucumbers; soak 6 hours. Drain, but don't rinse. Put a layer of cucumbers and sugar until cucumber and sugar are used up. Divide pickling spices into 3 or 4 parts; tie the spices in cheesecloth if you don't want the spices loose. Space it out about equally in pickles and sugar. Leave for several days before putting in jars. These don't have to be sealed.
Blend flour and oleo until fine meal. Pat firmly in a 9 x 12-inch pan. Bake 20 minutes at 350° and then let cool.
Brown meat in oil. Add onion and cook. Stir in seasonings, tomatoes and soup. Add Minute rice (uncooked). Bring to a boil. Reduce heat and simmer 5 minutes.
Drain pineapple chunk reserving juice. In a large (2 quart) microwave-safe bowl, combine pineapple juice, flour, sugar and lemon juice. Microwave on high for 3 minutes, stirring every minute. Watch carefully during last minute as this mixture boils over easily.Refrgerate dressing mixture for 30 minutes to 1 hour to chill. Dressing mixture thicken as it cools. Combine pineapple chunks and cheese in a medium-size serving bowl. Pour dressing over pineapple and cheese; add marshmallows and stir until well coated.