HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour, salt and sugar in mixing bowl. Cut in shortening until particles are size of peas. Beat egg and stir in vinegar and water and blend. Divide into 4 balls and put each in a Ziploc bag and freeze until you want to use. Thaw and roll out and use as your recipe calls for.
Combine ingredients in a medium pan. Bring to a boil. Reduce heat and simmer 1/2 hour. Makes 4 servings.
Combine all the ingredients in a 13 x 9 x 2-inch pan sprayed with Pam. Bake in a preheated 350° oven for about 1 hour.
Sift together first four ingredients. Add next three ingredients. Beat for 2 minutes on medium speed, then add the last two ingredients. Beat two more minutes. Pour batter into two 9-inch round pans that have been greased and floured. Bake at 350° for 25 minutes.
Crumble raw ground beef into water; do not brown. Add all ingredients. Bring to a boil, then simmer 3 hours. Remove garlic toe and bay leaves.
Prepare Ramen noodles according to package directions. Add seasoning packets. Drain off most of liquid. Stir in mushroom soup and milk. Add chicken and broccoli. Heat through. Yields 4 servings.
Beat eggs, sugar and flour together. Add corn, oleo, salt and milk. Pour into a buttered casserole dish and bake at 300° for about 50 minutes.
Beat butter until soft. Add sugar until creamy. Stir pecans and flour into butter mixture. Roll dough into small balls. Place on greased baking sheet. Bake in oven at 300° for 45 minutes. Roll while hot in powdered sugar. When cool, roll again. (These burn very easily, so check them while baking.)
Add all ingredients, except nuts. Place in baking pan. Put nuts on top. Bake at 350° for 35 minutes, then eat it.
Mix all ingredients with exception of nuts. Microwave for 3 minutes. Add nuts. Pour into buttered 8 x 8-inch (or larger) pan.
Cook noodles.	 Saute	meat until browned. Stir in sauce, onion and	seasonings. Simmer. Spread 1/3 meat sauce in a 9 x 13-inch dish. Add half noodles, laying side by side over sauce. Combine cottage cheese and egg. Place 1/2 over noodles.	Cover with 1/2 pizza cheese and 1/2 Parmesan cheese. Repeat layers. Top with last 1/3 meat sauce mix. Bake at 350° for 35 minutes.
Cream butter and sugar well. Add sour cream and flavorings; beat well. Add one egg at a time, beating well after each. Sift flour, salt and soda together and add to the first mixture; mix. Grease pan and bake in a moderate oven, about 350°, for approximately one hour or until toothpick inserted comes out clean.
Preheat oven to 300°. Grease a 2-quart casserole dish. Drain off about 1/2 of liquid from canned yams. Pour yams and remaining liquid into casserole dish. Sprinkle with the next five ingredients and then top with marshmallows. Bake for 1 hour, or until nice and bubbly.
Bring butter and water to boiling point in saucepan. Combine flour and salt, add to water. Mix well. Cook stirring constantly, until mixture forms smooth, compact mass. Remove from heat. Add unbeaten eggs, one at a time, beating vigorously after each addition. Drop by teaspoon on greased baking sheet 2 inches apart. Bake at 400° for 35 min. or until thoroughly browned and set. Cool. Make slit with sharp knife near bottom of puff. Fill with vanilla pudding and frost.
Prepare macaroni and cheese according to directions. Mix in remaining ingredients, except Parmesan cheese. Cover and heat for 10 minutes. Stir. Heat 10 minutes longer or until mixture is heated through and cheese is melted. Sprinkle with Parmesan cheese and serve.
Preheat oven to 400°. Lightly grease 10-inch pie pan. Sprinkle chicken, mushrooms, onions, salt and cheese in pie pan. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie pan. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Garnish with parsley. Makes 6 to 8 servings.
Crumble cookies in a blender until fine consistency (until it looks like dirt). Mix cream cheese, margarine and sugar in a bowl. Mix pudding and milk in a bowl and let stand. Layer in a flowerpot the dirt, pudding, dirt, pudding and dirt. Top with flowers to give appearance of plant.
Cream butter and sugar; add eggs, flour and vanilla. Blend well. Spread batter on cookie sheet. Cut the surface of batter with a knife to make 35 squares. Spoon pie filling on top of squares. Batter will puff up around pie fillings. Bake for 30 minutes at 350° until golden brown. Cut 35 squares and sprinkle with powdered (10x) sugar.
Separate dough into ten biscuits. Press or roll each into a 4-inch circle. Combine cream cheese and 1/2 of the Cheddar cheese with 1 tablespoon onion. Mix. Blend well. Spoon about 1 tablespoon mixture onto center of each biscuit. Fold dough in half over filling. Press edges with fork to seal. In a skillet, brown beef with remaining onion soup mix; drain. Stir in soup, remaining Cheddar cheese and eggs; heat until hot and bubbly, stirring quickly to keep eggs from cooking up separately. Pour into a 9 x 13-inch baking dish; arrange filled biscuits in hot meat mixture. Bake at 375° for 30 minutes or until deep golden brown. Serve immediately.
Mix dry pudding and fruit cocktail. Fold in remaining ingredients. Refrigerate for a few hours. Serve cold.
Line a 9 x 13-inch pan with bread slices (butter each slice of bread). Put 1 slice of cheese on each piece of bread. Put a layer of cubed ham on top of bread slices and cheese. Repeat layering. Beat the eggs, milk, salt and pepper. Pour over ham and bread. Let stand overnight. Bake at 400° for 45 minutes. Place pan on a cookie sheet with water in bottom of cookie sheet.
Make your pudding with milk; blend in butter, cream cheese, sugar and, last, the Cool Whip. Crunch cookies in blender about 5 at a time. Layer cookies and pudding mixture.
Boil sugar and water for 3 minutes. Set aside to cool. Mix rest of ingredients together, then add to sugar mixture. Pour into 1-quart Ziploc bag and freeze. Remove from freezer 30 minutes before serving. Add 1 (2 liter) 7-Up per 2-quarts. Yield: 40 to 50 servings.
Mix oil, eggs and sugar. Sift dry ingredients and add to eggs. Stir in nuts and apples. Pour in greased 9 x 13-inch pan. Sprinkle with butterscotch chips. Bake at 350° for 1 hour or until toothpick comes out clean when inserted in center.
Saute onions and mushrooms until tender. Add basil, garlic powder, parsley, salt and pepper. Remove from skillet. Briefly saute zucchini, squash and tomatoes and combine with onions and mushrooms. Drain well! Pour into a 10-inch pie plate which has been lined with puff pastry.
Blend oil and sugar, then add eggs and pumpkin. Sift spices with flour and add to pumpkin mixture; blend. Add water, raisins and nuts. Blend. Pour into 2 greased pans; fill only half pan. Bake at 350° for 45 minutes or until toothpick in center comes out clean. Makes 2 loaves.
Note: You can add 4 teaspoons diet oleo and add 1/2 fat selection, but it is not necessary.
Shake biscuit pieces in cinnamon-sugar mixture until well coated. Place in a Bundt cake pan. Pour melted butter, nuts and brown sugar mixture over top of biscuits. Bake at 350° until golden brown.
In 13 x 9-inch pan, layer rice, zucchini, mushrooms, onions and cottage cheese. Season with salt, pepper, oregano and garlic salt. Pour can of soup over entire casserole and add grated cheese. Bake at 350° for 30 minutes. (Must be Minute rice.)
Mix by hand. Bake at 350° for 30 to 40 minutes in 13 x 9-inch pan.
Place peach, milk and ice milk in a blender jar or shake maker. Blend for 15 seconds. Add yogurt and blend for 10 seconds longer. Serve immediately. Makes 4 servings.
Brown ground beef, drain fat. Add onions, hash browns, cumin, garlic salt, water and simmer covered on medium heat. In a different pan add oil. On high heat, fry flour tortillas pushing air pockets out until lightly brown. Place tortilla on plate. Then while you are frying the tortillas heat beans in separate pan on low heat stirring constantly for 5 - 10 minutes. After beans are cooked, spread a spoonful on tortilla. Add 3 - 5 Tbsp. of beef on top of beans. Add lettuce, cheese, sauce and salt. Serves 6 - 8.
Beat cream cheese, 3/4 c. sugar, and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Reserve 1/2 c. of batter.
Cream milk and cream cheese. Dissolve gelatine and Jell-O in 1/4 cup cold water. Add sugar to can of pineapple and bring to a boil. Remove from heat and add Jell-O and gelatine mixture. Mix well. Add cream cheese mix to pineapple mixture. Place mixture in very large container. Fold in Cool Whip. Spoon into large Bundt pan. Chill. To serve, remove from pan and slice.
Cook mixture of sugar, water, vinegar and flour until clear. After mixture has cooled, add 3/4 cup mayonnaise and mustard. Pour over broccoli, bacon and onion. Dressing can also be used for Spanish salad.
Mix oleo, sugar and eggs together. Add flour, vanilla, salt and syrup. Bake at 350° for 30 minutes in a 9 x 13 sprayed pan. Cool. Mix 1/2 c. oleo, creme de mint and powdered sugar. Spread over brownies.
Mix all ingredients in bowl. Knead out on floured board. Roll or cut biscuits. Place in pan with a little shortening melted in it. Bake at 400° until brown.
Melt butter. Add spices. Pour over popcorn, nuts and potato stick mixture. Bake at 350° for 6 to 8 minutes.
Saute onion and celery in butter. Add broccoli; stir until broccoli is broken up. Remove from heat; add remaining ingredients. Mix well. Place in 9 x 13-inch pan. Cover tightly with foil. Bake at 375° for 45 minutes.
Mix together. Bake at 350° for 1/2 hour. Spread on crackers or party rye bread. Enjoy!
Mix Jell-O with 1 cup hot water. Add marshmallows and dissolve. Add 1 cup cold water. Chill and whip, then add fruit cocktail, pineapple, cheese, nuts and Cool Whip.
After browning beef and sausage, put in the crock-pot. Add Velveeta cheese and Worcestershire sauce. Heat all together. Serve on party rye bread (small squares).
Mix all ingredients in large pot. Heat and serve. (Can also be cooked in crock-pot on low for 8 hours.)
Finely chop the chicken. In a bowl, combine chicken, soy sauce and dry sherry or sake; set aside. In a large saucepan, bring water and bouillon granules to boiling. Stir in the chicken mixture, water chestnuts, bamboo shoots, vinegar and pepper. Simmer, covered, for 5 minutes. Slice the fresh bean curd into 1 1/2 x 1/4-inch strips; add to the soup.
Mix all ingredients, stirring with spoon. Pour in greased and floured 13 x 9 -inch pan. Bake at 350° for 30 to 35 minutes. Frost warm.
Boil chicken in saucepan in pineapple juice, plus juice from pineapple chunks and mandarin oranges. Salt and pepper chicken and add celery before boiling. When done, debone and chill. Combine lettuce, cucumber, carrots, oranges, pineapple, strawberries and tomatoes in large bowl. Place chicken pieces on top. Serve with crackers or Honey-Yogurt Dressing.
Heat cooked carrots and drain. Cook over ingredients over slow heat about 20 minutes. Pour over carrots. Let set in refrigerator a couple of days before serving. This is easy to mix at home and take along on campouts.
Mix yeast and lukewarm water and set aside. Mix all dry ingredients. Add beaten egg in center of bowl of dry ingredients. Add yeast mixture next then melted shortening. Mix well and store in refrigerator (preferably overnight) to let dough rise, cover tightly with plastic wrap. Use dough as needed.
Combine first 5 ingredients in a large bowl. Toss well; set aside. Combine margarine and next 5 ingredients in a small saucepan; cook over medium heat, stirring frequently, until margarine melts. Pour margarine mixture over cereal mixture. Sprinkle with cheese; toss well. Spread mixture in a 13 x 9 x 2-inch baking dish. Bake at 375° for 45 minutes or until crisp, stirring occasionally. Cool completely. Store in an airtight container. Yields 5 cups; 103 calories (24% from fat) per 1/2 cup serving, fat 2.7 g, cholesterol 1 mg, sodium 219 mg.
Fry hamburger, onion, salt and pepper in skillet. In another pan, add remaining ingredients except cheese. Combine these two mixtures in casserole dish. Top with grated cheese. Bake at 350° for 20 minutes.
In large saucepan, combine water, tomato sauce and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in soup mix and chicken. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender. Makes about 5 servings.
Simmer all vegetables together in olive oil for about 20 minutes. Add seasonings. Layer vegetables, then tomatoes alternating. Sprinkle cheese, then crumbs. Bake at 350° for 40 to 45 minutes.
In a heavy saucepan, thoroughly mix cornstarch with sugar. Add milk and stir into sugar until dissolved. Over medium heat, bring mixture to a boil, stirring constantly. Turn heat to low and continue stirring while it boils, for 5 to 7 minutes.
Prepare rice. In wok or skillet, saute bacon. Drain on paper and cut into pieces. In 1/4 cup drippings, saute mushrooms and onions until onions are glassy. Add rice. Stir-fry for 2 to 3 minutes. Pull rice to sides. In middle, pour egg and scramble. Add water chestnuts, bacon and soy sauce. Stir-fry until all is warm and mixed. Makes 4 servings.
Coarsely crush 4 cups cereal. Beat eggs slightly in bowl. Mix in sugar and dates. Pour in large skillet; stir constantly over low heat 5 minutes or until dates are soft and mixture is thick. Stir in nuts, vanilla, salt and crushed cereal. Mix well. Set aside to cool. Roll 1 1/2 cups cereal into fine crumbs. Drop cooled date mixture from teaspoon onto crumbs. Roll into balls. Makes 3 dozen 1 1/2-inch cookies.
Scald milk; stir in salt and butter. Cool to lukewarm. Pour warm water into large bowl; sprinkle in yeast and stir until dissolved. Stir in milk mixture, eggs, flour and cornmeal. Beat until well mixed about 2 minutes. Batter will be very stiff. Pour into two greased 8-inch round cake pans or 9 x 5 x 3-inch loaf pans. Cover and let rise in warm place until double in size. Bake at 375° for 30 to 35 minutes.
Use 2 containers. Put your milk in one and bread crumbs in another. Roll haddock in milk first, then roll haddock in the bread crumbs next. In bottom of a buttered 9 x 9-inch cake pan, place haddock. Pour the rest of your butter on the top of your haddock. Bake in preheated 350° oven until fish is flaky and pulls apart easily with a fork.
Mix together hamburger and onion, put in enough sauce to flavor; do not make it too runny. Shape and fry in a skillet over medium to high heat until brown on both sides. When almost done put remaining sauce on top of each hamburger, with a slice of cheese; cover with lid and let cheese melt, then serve.
Heat oven to 375°. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pour oil into rectangular 13 x 9 x 2-inch baking dish. Place shrimp in oil. Sprinkle with parsley, onions and garlic. Pour broth and lemon juice over shrimp. Sprinkle with salt and pepper. Bake, uncovered, about 20 minutes or until shrimp are done.
Combine ingredients as listed (add eggs one at a time). Start in cold oven. Bake at 300° for 1 1/2 hours in a greased tube pan.
Melt butter and mix with crushed cornflakes. Line 12 x 9 x 2-inch dish with cornflake mixture, reserving some for the top. Place cabbage in dish and pour ingredients over cabbage. Put buttered cornflakes over top. Bake at 350° for 35 minutes.
Brown beef, drain. Add soup, salsa, milk, 1/2 cup cheese and tortillas. Mix well. Spoon into a 2 quart baking dish. Cover and bake at 400° for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Serves 4.
Cut steak into 2 inch squares and tenderize with mallet. Dip steak in sauce and roll up. Wrap 1/2 strip of bacon around steak and hold together with toothpick. Cook on grill until bacon is done.
Mix together eggs, sugar and vanilla until well blended. Add syrup, pecans and melted margarine. Bake at 350° for 40 minutes.
Cut cooled chicken into strips. Add fruit and nuts. Add mayonnaise slowly; stir gently until chicken mixture is thoroughly coated. Chill. Can prepare the day before, leaving out bananas until ready to serve. Spoon salad on large lettuce leaf. Garnish with extra almonds. My all time favorite recipe! Serves 4 to 6.
Drain tuna. Use 3 tablespoons oil to cook celery and onion until soft. Add tomatoes, tomato paste, water, garlic, oregano, basil and fennel. Cover and simmer 20 minutes. Meanwhile, cook noodles. Lightly grease 2-quart casserole. Layer half noodles. Top with half tuna mixture and 1 tablespoon cheese. Repeat with remaining ingredients. Bake 30 minutes at 350°.
Mix all ingredients. Pour into greased floured pan. Bake at 300° for about 40 minutes.
Fry hamburger, onion and celery; add other ingredients. Last, add and toss in sprouts. Bake at 350°, covered for 1/2 hour; uncover and bake 15 minutes longer. Use 9 x 13-inch pan.
Heat gelatin and beef broth. When boiling, pour over and stir until lemon jello is dissolved. Add tomato soup, tomato salsa and V-8. Mix and chill until firm. Unmold on platter. Garnish with greens. Serve with dressing made of cream cheese, Blue cheese and mayonnaise. Add milk to soften to desired consistency. If you are watching salt intake, use low sodium V-8.
Combine milk and flour in saucepan. Cook until thick. Cover and refrigerate in a mixing bowl. Beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture; beat (with electric beater) for 10 minutes. Frost cooled cake. Yields 12 servings.
Mix all ingredients. Bake in greased casserole at 400° until light brown.
Combine all ingredients. Pour into a 9 x 13-inch baking dish. Bake at 350° for 1 hour. You may want to freeze half of this before baking.
Mix together sugar and cornstarch. Add 1/3 cup milk and stir well. Add egg yolks and mix well. Then add 1/3 cup milk. In a kettle, combine cocoa and part of remaining milk and mix well. Add remaining milk. Heat to warm, stirring constantly, and then pour this mixture into sugar mixture. Stir well and pour back into the kettle. Cook until thick. Then add vanilla and butter and stir well. Pour into 2 baked pie shells.
Dissolve jello and sugar in boiling water. Add crushed pineapple, orange juice and mandarin oranges. Pour in 9 x 13-inch pan. Make pudding with 1 cup milk. Combine with Cool Whip. Spread over set jello and let cool in refrigerator.
Put everything in a casserole and bake very slowly 3 hours or more---can also be done in a crockpot.
Fry bacon in large Dutch oven until crisp. Crumble bacon and set aside. Sprinkle roast with lemon pepper marinade. Brown roast on all sides in hot bacon drippings. Combine remaining ingredients; mix well. Pour mixture over roast. Cover and simmer 2 1/2 to 3 hours, or until roast is tender. Remove roast to warm platter; sprinkle with bacon. Serve roast with pan drippings. Serves 8.
Brown beef, onion, garlic and mushrooms in skillet. Mix all ingredients except sour cream/flour. Cook in crock pot on low 6 - 8 hours or on high 3 hours. Stir in sour cream 1 hour before serving.
Melt butter in pan. Add other ingredients. Pour into unbaked pie shell and bake at 325° for 25 to 35 minutes.
Cook onion in butter, then mix all other ingredients together, except cornflakes. Blend well. Spread in greased 9 x 13-inch baking dish. Top with cornflakes if desired.
Put first 4 ingredients in large bowl and let cool. Mix warm water and yeast in measuring cup. Sprinkle a little salt and sugar with this; makes it work better. (Sue Frances said, "Do the dishes while above is cooling.") Put yeast water in Crisco water. Put in 2 cups flour and mix with electric mixer. Keep adding flour until right consistency for dough. (Recipe says 7 to 8 cups but Sue Frances said it does not take that much, all depends on the weather.) Put on biscuit board and knead until not sticky. Wash large bowl and grease it and put dough back in to rise to double bulk, usually 2 or 3 hours. Punch down. Let rest 10 minutes. (Knead if sticky adding more flour, Sue Frances said she seldom had to do this.) Grease two loaf pans. Shape into 2 loaves and put in pans. Let rise until double in bulk, 45 to 60 minutes. Bake in 350° oven or until brown. Take out and put butter on top and put back in oven with heat off for a few minutes.
Toast almonds in oven for 5 minutes at 350°. Mix mayonnaise, lemon juice and vinegar; add to chicken, black olives, celery and almonds.
Sprinkle pudding over Cool Whip. Add pineapple, marshmallows and pecans. Fold together.
Cook rice until tender and drain. Fry onions and pepper, using oil or butter. Add to rice. Then add tomato paste and salt to taste and let simmer until soft.
Mix together flour, sugar and soda. Add egg, then fruit cocktail. Spread in a 9 x 9-inch pan. Sprinkle with brown sugar. Bake 1 hour in 350° oven. Serve with whipped cream or ice cream. Real good if made the day before.
Boil macaroni until tender or follow directions on box. Melt cheese, oleo and flour in a saucepan over low heat. Add milk until thickened. Add a pinch of pepper, 1 1/2 teaspoons salt and 1 tablespoon sugar. Pour half the macaroni in a casserole; then half of cheese mixture. Do so until all ingredients are layered. Top with 2 1/2 tablespoons of bread crumbs. Cook in a preheated 400° oven for 30 minutes.
Cream butter and sugars well; add egg, flour and vanilla and beat well. Add peanut butter. Bake at 350° for 20 minutes in a 9 x 13 x 2-inch pan. Cool slightly and cut in squares.
Saute onion and garlic in olive oil until transparent and tender. Add vegetables, cover and steam for a few minutes until crisp but tender. Stir in tomato sauce, water, oregano and basil. Sprinkle with cheese and place under broiler until cheese is bubbly. Cut each with pizza cutter into fourths.
Melt butter. Add sugar and cook on stove for a few minutes (until it boils). Line the bottom of a cake pan with graham crackers and pour caramelized mixture over crackers. Bake for 10 minutes at 350°. Melt milk chocolate and pour over the whole thing, smoothing evenly. Let cook and cut or break into pieces to serve.
Dissolve yeast in warm water. Heat until lukewarm cottage cheese, sugar, minced onion, dill seed, butter, salt and soda. Add unbeaten egg and yeast mixture. Mix in to form a stiff dough, bread flour. Let mixture rise in a warm place until it has doubled in size, 50 to 60 minutes. Stir the dough down. Turn into a well-greased casserole dish or two loaf pans. Let rise in a warm place for 40 minutes. Bake at 350° for 45 minutes until golden brown. Spread butter and salt on top after removing from oven.
Cook cabbage in boiling water about 10 minutes. Drain. Place in 10 x 6 x 2-inch baking dish. Blend soup, milk and cheese. Heat until cheese is melted. Pour over cabbage. Top with bread crumbs. Bake at 400° for 15 to 20 minutes.
Cook chicken. Put in casserole; cover with broccoli. Combine soup, mayonnaise, curry powder and lemon juice. Pour over chicken. Bake at 350° for 20 minutes. Sprinkle cheese over casserole. Combine bread crumbs and butter; sprinkle on top. Bake 15 minutes.
Soak bread in orange juice and syrup. Add egg and mix thoroughly. Blend in sausage, pecans and parsley. Form into 1-inch balls. Fry over low heat turning occasionally for 12 to 15 minutes until brown.
Melt butterscotch chips in microwave. Add peanut butter and stir until well mixed. Add shoestring potatoes. Stir until well coated. Drop on wax paper and let sit until hard. Store in airtight container in refrigerator.
Mix flour and 1/2 cup sugar. Sift together. Beat egg whites and salt. When foamy, add cream of tartar and continue beating until stiff. Add remaining sugar, 2 tablespoons at a time, beating until well blended. Add flavoring. Sift 1/4 cup flour and sugar over mixture. Fold in lightly. Repeat until all is used. Pour into ungreased tube pan. Cut batter with knife to remove air bubbles. Bake in moderate oven (325°) for 50 minutes. Remove and invert pan 1/2 hour. Let cool 2 hours before icing.