HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut shortening into flour and salt until the size of small peas. Add water, a little at a time. Gather dough into a ball. Cut into 12 parts. Roll into balls; brush with shortening. Cover; let rest a few minutes. Roll into circles; cook on dry, hot griddle or skillet over medium-high heat. Cook about 2 minutes and turn. Cook an additional minute.
Mix and let stand for 3 to 5 minutes. Spray 9 x 13-inch baking pan. Bake 30 to 40 minutes at 425°.
Cream together the brown sugar and shortening. Add eggs; mix well. Add rest of ingredients; mix well. Drop onto greased cookie sheet. Bake at 375° for 10 minutes, or until done.
Cook ground beef; drain. Cook spaghetti (3 cups); stir in butter, Parmesan cheese and eggs. Place spaghetti as crust in pie pan or casserole dish. Spread cottage cheese over spaghetti. Spread ground beef over cottage cheese. Bake 20 minutes at 300°. Then sprinkle Mozzarella cheese on top. Bake 5 minutes more. Serves 6.
Mix Veg-All, cheese, onion, mayonnaise and water chestnuts. Put in casserole dish and cover with cracker crumbs and margarine.	Bake in a 350° oven for 20 to 30 minutes until bubbly and crumbs are lightly browned.
Mix all but last 2 ingredients in a bowl. Put in a 2-quart Dutch oven or meat loaf pan. Top with bacon strips and squeeze a little more catsup on top. Bake in oven at 325° for 1 1/2 hours or until done. Drain excess fat; serve.
Peel, seed and slice cucumbers. Soak in lime and 1 gallon water for 24 hours. Wash; soak covered with ice water for 3 hours. Mix 1 cup vinegar, red food coloring, alum and water to cover. Pour over cucumbers and simmer 2 hours; pour off water. Bring 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and red hots to boil. Pour over cucumbers and let stand 24 hours; pour off and boil. Pour over cucumbers in jars and seal. These cucumbers taste like cinnamon apple rings.
Put salt, sugar, shortening and water in large mixing bowl. Add warm water and stir. Sprinkle yeast over water and let set for 5 minutes. Do not stir. Add 2 cups of flour and beat thoroughly. Add remaining flour, 1 cup at a time, beating well after each addition. When unable to mix well with a spoon, mix with your hands. Mix until dough begins to get stiff and hard to mix in flour. Pour dough onto a well-floured surface; sprinkle with flour on top. Let dough rest for 5 minutes while you wash your bowl. Knead dough 5 to 10 minutes; sprinkle with flour as necessary until dough is smooth, elastic and no longer sticky.
Mix thoroughly first 5 ingredients. Blend in the remaining ingredients. Cover and chill. Shape dough into 1 inch balls. Use fork dipped in flour for crisscross pattern. Lightly grease baking sheet. Bake at 375° for 5 to 10 minutes. Makes approximately 9 dozen.
Mix all ingredients except bacon in baking dish. Cover top with bacon strips. Bake until bubbly.
Boil squash and onion until soft. Salt and pepper. Drain squash. In mixing bowl add squash, butter, cheese, egg and half of broken crackers. Pour mixture into baking dish. Sprinkle remaining crackers on top. Bake at 350° for 30 to 40 minutes.
Drain juice. Should be 1 cup, if not, add water. Bring to boil and add jello. Stir until dissolved, then add 2 cups of cold water. Add blueberries and pineapple. Let congeal.
In medium bowl, beat cheese until it's light and fluffy. Add condensed milk, vanilla and lemon juice. Mix well. Pour into pie crust. Let chill until mixture gets firm. Top with cherry pie filling. Any fruit can be used as topping.
Mix in a 1-gallon jug. Fill with water. At serving time, add 1 quart ginger ale per gallon to punch bowl.
Brown meat and season to taste. Drain. While meat is cooking, mix all cans and heat through. Grease crock pot with non-stick cooking spray. Layer chips, meat, sauce and cheese, until all is used. Heat in crock pot until cheese is melted.
Add the cornstarch and sugar to the water. Heat until mixture boils and turns clear. Beat egg whites to a peak. Add cornstarch mixture to the egg whites. Add 7 teaspoons sugar to this and beat until whites are stiff.
Preheat oven to 325°. In a large bowl, beat eggs, condensed milk and lime juice. Pour into pastry shell. Place on cookie sheet. Bake 30 minutes. Cool and chill 1 hour. Top with Cool Whip. Slice lime into thin slices and garnish pie. Refrigerate.
Mix all ingredients together until crumbs are moist. Spread into greased 8 x 8-inch glass pan. Bake at 400° for 30 minutes.
Butter 9 x 9 x 2-inch pan. First measure out baking soda. Combine sugar, syrup and vinegar in heavy saucepan. Continue to cook without stirring to 300° on candy thermometer. Remove from heat and quickly stir in baking soda, mixing well. Pour in buttered pan. It will spread itself. Cool. Break into pieces. Dip in melted chocolate and put on waxed paper to harden. Makes about 3 pounds.
Mix together the egg yolks, macaroons, oleo and sugar. Put peach halves in shallow baking pan. Put a large tablespoon of macaroon filling in each peach. Bake at 325° for 30 minutes. Serve warm with whipped cream. Serves 8.
Remove skin and wing bones from chicken; season. Squeeze lime juice on chicken and sprinkle with jalapeno and rosemary. Set aside for 2 hours. Thickly slice zucchini and tomato (1/4-inch thick). Blanch scallions for 5 seconds. Brush vegetables with olive oil. Season and grill until well marked. Chill and dice. Add sour cream and cilantro. Gently pound chicken and roll up, slightly overwrapping the edges. Place chicken, loin side down, on a roasting sheet. Brush with oil and roast until done, approximately 20 minutes, at 350°. Chill and serve.
Add boiling water to jello. Stir until dissolved. Add cold water, juice and sugar. Chill. When ready to serve, add ginger ale. Makes 1 1/2 gallons.
Remove cartilage from crabmeat. Melt butter in a large saucepan. Blend in flour. Stir until smooth. Slowly stir in chicken broth and pepper. Simmer 2 to 3 minutes. Add half and half slowly, and then the milk, slowly. Stir constantly until thick. Do not let it boil. Add crabmeat and salt. Sprinkle Old Bay seasoning over soup after it has been put in bowl. Serve hot.
Drain oranges. Mix all ingredients together in a bowl. Refrigerate. Use dry jello.
Preheat oven to 375°. Separate dough into 8 triangles. Divide cream cheese in to 8 equal pieces. Spread 1 piece on square corner of each triangle, about 1/4-inch from edge. Top with 1 teaspoon preserves. Fold 2 remaining points to square corner, making square shaped pocket. Press edges to seal. Place on ungreased cookie sheet. Brush with margarine. Sprinkle sugar and cinnamon over pastries. Bake 10 to 13 minutes at 375° until golden brown. Makes 8 pastries.
In a skillet cook sausage until brown. Drain off excess fat. Separate crescent dough into 8 triangles. Place in ungreased 12-inch pizza pan with point toward center. Press over bottom and sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Mix all ingredient together with a spoon. (DO NOT USE MIXER.) Bake in greased and floured pan for 50 minutes at 350°.
Heat oven to 350°. Spoon spinach into 2 ramekins. Make indentations and break eggs into cups. Bake 20 minutes until spinach is hot and puffed and eggs are done. Sprinkle cheese and paprika over mixture.
Preheat oven to 450°. Combine cornmeal, salt and pepper in a bowl and set aside. Beat egg and water together in another bowl. Dip tomato slices first in egg and then dredge in cornmeal. Place tomato layers in baking dish using only enough vegetable cooking spray to keep tomatoes from sticking. Bake 20 minutes and turn with spatula and bake 20 more minutes.
Combine first 4 ingredients; cook slowly in an iron skillet at 350° for about 15 minutes, or until thick, stirring constantly. Remove from heat; add vanilla, nuts and Rice Krispies. Cool slightly. Shape into balls with buttered hands. Roll in coconut. Keep in a cool place. Yield: 50 balls.
Brown hamburger and drain. Set aside to cool. When it is fully cooled, add grated cheese, kidney beans and tomatoes. Add just before serving the crushed nacho chips and salad dressing. That way it won't get soggy. Mix well.
Heat oven to 350°. Grease jelly roll pan. Mix brown sugar, margarine, corn syrup, egg and vanilla. Stir in flour and salt. Spread dough in pan. Bake until light golden brown, 18 to 20 minutes. Prepare topping.
Brown meat in oil and set aside. Saute garlic until golden brown; add onion. Cook until done, add meat, then carrots. Continue stirring until half done, add green beans. Cook until half done; add cabbage, celery and water chestnuts. Season with salt, soy sauce and pepper to taste. Cook until half done. Remove from heat and put in strainer to drain. Let cool. Put filling in wrappers following instructions on package. Deep fry until golden brown. Serve with sweet and sour sauce.
Mix ingredients and heat to boiling; remove garlic. Dip meats in sauce before broiling or roasting or use to baste during roasting. Approximate yield: 2 cups sauce.
Combine 1/4 can of the mushroom soup with all the ingredients except the water and the mushroom gravy. Shape into patties. Arrange in shallow pan. Bake for 30 minutes. Combine remaining mushroom soup and water. Pour this and the mushroom gravy over the patties and bake another 10 minutes.
Saute cabbage and onion in skillet with pam. When tender, combine remaining ingredients and pour into greased casserole dish. Bake at 350 for 20 minutes.
Place all ingredients in pie pan and mix with a fork. Press dough in pan and along sides. Bake at 375° for 10 to 12 minutes, or until light brown. Makes 1 crust.
Brown meat; cook onions with meat and drain grease. Place meat and onions in large pan or crock-pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated Cheddar cheese. Serves 6 to 8.
Drain pickles and put slices in large bowl. Add all ingredients to pickles and stir occasionally. After sugar dissolves, put back in jar or in pint jars.
Cut cheese into 2 1/2 x 1/2-inch strips. Dip each in flour, then beaten egg, then bread crumbs. Fry in hot oil for 1 minute, turn and fry 1 more minute or until golden brown. Drain on paper towels. Serve with pizza sauce, if desired.
Cream butter and sugar together. Add eggs one at a time. Mix flour, salt and baking powder together. Add flour mixture to sugar mixture, a cup at a time. Alternate with milk. Add flavoring. Pour in prepared tube pan and bake at 325° for one hour in floured and greased pan.
Mix garlic, paprika and salt in bowl. Rinse chicken and pat dry. Rub with garlic mixture; let stand for 15 minutes. Cook in hot oil in large skillet for 7 to 8 minutes or until brown on both sides. Spoon mixture of half and half and lemon juice over chicken. Simmer, covered, for 1 hour or until tender, turning once. Place chicken on warm serving dish. Spoon sauce over top; garnish with parsley. Yield: 4 servings.
Place everything in pan over medium heat except Rice Krispies and nuts. Cook 6 minutes; remove and add nuts and Krispies. Roll in ball and roll in confectioners sugar.
Combine all ingredients except lettuce; stir well. Cover and chill for 2 to 3 hours. Serve on lettuce leaves. Yields 6 servings.
Beat eggs on low speed. Mix all other ingredients together. Put in unbaked pie shell and dot with butter. Bake at 350 degrees for 45 minutes. After it has browned as much as you want then cover with foil.
Mix all ingredients. Chill dough 3 to 4 hours. Bake about 10 minutes at 350° or until brown.
Cook beans as directed on package. In skillet, saute onions and bell pepper in cooking oil for about 1 minute. Add hamburger and brown, stirring often. Drain off fat. Add tomatoes, chili powder and chili pepper. Salt to taste and simmer about 15 minutes. Add all to beans. Bring to a boil, then lower heat and simmer for about 1 hour. For smaller amount, use half recipe.
Pour 1 1/2 cups boiling water over the oatmeal. Set aside and cool. Combine the white sugar, brown sugar and oil. Add the eggs and cream together. Add the flour, soda, cinnamon, vanilla and salt. Add the oatmeal mixture. Beat 3 minutes and bake in oblong pan for 25 or 30 minutes at 350°. Remove from oven and frost.
Drain beets. Cover with vinegar; add cloves, sugar and lemon. Bring to boil and remove from heat. Separate onions into rings; add to beets. Chill until serving time.
Combine bread crumbs, milk, meat, onion, salt and pepper. Form into patties with your burger press. Combine Worcestershire sauce, vinegar, sugar and catsup. Brown the burgers on both sides in the hot bacon fat; add the sauce. Cover and cook 10 minutes. Makes 8 hamburgers.
Drain juice from 1 large can crushed pineapple, save 1/4 cup liquid. Add 1/4 cup juice to 1 envelope of unflavored gelatin. Add 1/2 cup of sugar to pineapple. Stir and boil for 5 minutes. Remove from heat. Add gelatin mixture. Break 8 ounces cream cheese into mixture. Stir until cream cheese is nearly melted. Add 2 cups Cool Whip. Mix well and pour into mold or square pan. Set until firm. Can be made 2 to 3 days ahead.
Cook raisins or fruit cocktail in water until the water is gone. Then add applesauce, eggs, sweetener and cooking oil. Mix well. Blend in baking soda and flour. Add remaining ingredients. Mix well. Pour into greased and floured pans. Bake in a 350° oven for 25 to 35 minutes or until done.
Cut beef into bite size pieces and brown in oil. Add onions and flour; stir to coat meat. Add wine, broth and seasonings. Cover and simmer for 90 minutes. Remove bay leaf and add mushrooms and simmer for 5 minutes. Serve over noodles or rice.
Line a greased pizza pan with the crescent rolls. Bake until golden brown. Allow to cool. Mix cream cheese, mayo and Ranch dressing together until smooth. Spread onto the cooled crescent rolls. Add the broccoli, cauliflower, carrots and ripe olives. Refrigerate for 1 hour and slice and serve.
Combine marshmallow cream, sugar, evaporated milk, margarine and salt in medium saucepan. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes. Remove from heat. Add chocolate morsels and stir until melted. Stir in nuts and vanilla. Pour into greased 8-inch square pan. Chill until firm. Makes about 2 1/2 pounds.
Place chips in casserole. Put chicken on top. Mix soup, tomatoes and water or broth together. Pour over chips and chicken. Heat until boiling hot.
Mix and pour out on floured cloth. Knead 10 minutes. Put in warm place to rise until double in bulk. Punch down, cover and let rest a few minutes. Divide. Roll out into oblong rolls about 18 inches. Roll up and put in greased loaf pan. Put seam in batter. Makes 2 loaves. Let rise again. Bake at 400° until brown. May have to put foil over top to keep it from browning too much.
In a medium bowl, combine all ingredients except nuts. Chill until slightly firm. Form into desired shape. Garnish with nuts. Chill several hours. (All "light" products may be substituted.)
Cut top of French bread. Hollow out bottom of loaf. Leave approximately 1/2 inch on sides and bottom. Tear the bread, which was hollowed out, into 1 inch pieces; set aside.
Mix together. Pour 1/2 full into 5 baby loaf pans (5 3/4 x 3 1/4 x 2 inch). Bake at 350° for 40-45 minutes. Remove from oven and pierce holes in top of loaves using toothpick. Just before loaves are removed from oven, cook glaze.
Cream butter, peanut butter and sugar. Add egg; mix well. Sift together dry ingredients and combine mixtures. Stir until dough is stiff. Shape into balls and press with a fork. Bake at 375° for 6 to 8 minutes.
Clean mushrooms and saute chopped stems in butter for 10 minutes. Add minced clams, parsley, salt, pepper and garlic powder and saute 5 minutes. Stuff caps; place in greased baking dish and chill. Combine mayonnaise and mustard and top each cap. Bake at 350° for 10 to 15 minutes.
In a large bowl, sift together the flour and onion salt; mix in basil. Cut in butter and lard until it resembles coarse meal. Gradually add enough water to hold dough together, mixing lightly with a fork. Roll out on lightly floured board. Line 9-inch pie plate with dough.
Mix all ingredients well. Pour into unbaked pie crusts. Bake in 450° oven for 15 minutes, then in 350° oven for 30 minutes or until knife comes out clean.
Cut elephant into small bite sized pieces. This will take about 2 months. Add enough brown gravy to cover and cook over kerosene fire about 4 weeks at 450°. This will serve 3,800 people. If more are expected, then add 2 rabbits. But do this only if necessary, as most people do not like hare in their stew.
Cream the shortening and sugars. Add eggs and vanilla; beat well and add flour, soda, nuts and oatmeal. Mix well. Chill and drop by teaspoons. Bake on ungreased baking sheet at 350° for 10 minutes.
Combine all ingredients in mixing bowl, except oil. Mix well. Drain any liquid that accumulates. Pour oil in skillet to 1/8 inch deep. Heat to 350°. Drop potato mixture, 1/4 c. at time, into hot oil. Flatten, forming a circle. Cook 3 minutes on each side or until potatoes are brown. Makes 8 to 10 servings.
In 3-quart casserole, place cider, allspice, cloves, nutmeg, cinnamon sticks, orange juice, lemon juice, sugar and apples. Microwave on High (10) for 15 to 18 minutes, until hot. Strain and serve.
Arrange asparagus and corned beef in layers in casserole dish. Mix together butter, milk and flour and cook to make a white sauce. Mix Creamettes and soup and pour over casserole contents. Add the white sauce and sprinkle with 1/4 pound grated Alberta cheese. Bake at 350° for 45 minutes.
Cut meat in serving size pieces; trim excess fat. Slash edges of meat to prevent curling. Combine flour, mustard, salt and pepper; coat meat with mixture. (Set aside any remaining flour mixture.) In heavy skillet, brown meat on both sides in hot oil. Add reserved flour mixture to skillet. Combine water and Worcestershire. Stir into mixture in skillet. Cover lightly; cook over low heat for 1 to 1 1/4 hours or until meat is tender. Remove meat. Skim excess fat from pan juices. Drizzle juices over meat.
Preheat oven to 450°. Mix in order given. May be baked immediately or pinched off as needed. Keep in refrigerator. Bake at 450°.
Mix all of the above ingredients together. Pour into a hot greased pan and bake at 350° until bread is brown.
Sift flour, baking powder, sugar and salt together. Add egg, milk and corn. Stir until blended. Drop in hot oil, a teaspoonful at a time. Brown. Remove and drain. Sprinkle with powdered sugar. Serve hot. They look like little oblong doughnuts when finished.
Drain beets, reserving 1/2 cup of the liquid. Combine all ingredients except beets. Bring to boil, stirring to dissolve sugar. Lower heat and simmer for 15 minutes. Remove cinnamon stick and add beets. Let cool some and put in airtight container, jar with lid. Store in refrigerator, mixing occasionally, for 1 week. Serve cold.
Mix potatoes, eggs, sugar, margarine, pudding mix, vanilla flavoring, ginger and milk in a large mixer bowl until well blended. Pour into shells and bake at 350° for 50 minutes or until knife inserted in center comes out clean. Makes two 8-inch pies.
Melt chocolate and butter in top of a double boiler; cool to room temperature. Beat eggs until light and fluffy. Beat in sugar until creamy. Add chocolate mixture to eggs, beating by hand. Add salt, flour, nuts and vanilla; blend well. Bake in a greased and floured 9 x 13-inch pan for 30 minutes at 350°. Makes about 20.
Cook chopped dates, melted butter and sugar. Cook on low until mixture comes to a boil, about 10 minutes. Add rest of ingredients. Let cool. Make into balls and roll in confectioners sugar.
Mix all together thoroughly. Pour into a tube pan and bake 1 hour at 350°.
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Yield: 8 servings. Diabetic Exchanges: One serving equals 3 1/2 lean meat, 1 starch, 1/4 skim milk; also, 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein and 5 gm fat.
Fry onion in butter. Stir in flour; add water and cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese and add broccoli. Mix in eggs until gently blended. Use 1 1/2-quart casserole dish. Cover with crackers and dot with butter before baking. Bake at 350° for 30 minutes. Makes 8 servings.
Prepare macaroni as directed. Stir in soup and milk. Gently fold in tuna and peas. Heat to serving temperature.
Combine all ingredients and beat for 4 minutes. Pour into tube pan, greased and floured. Bake at 350° for 50 minutes.
To Make Crust: In food processor, crush chocolate wafers and add butter. Press into 9-inch pie plate and freeze for 1 hour.
Mix and put in a 15 x 10-inch pan. Cut or mark out 20 squares. Place 1 heaping tablespoon of pie filling on each square. Bake at 350° for 40 minutes.
Combine all ingredients and pour into 9 x 13-inch or a bit larger jelly roll pan. Bake at 350° for 25 minutes.
Cube cheese into a crock-pot. Add water and remaining ingredients. Heat until cheese is melted.
Boil noodles, then drain. Brown meat, then drain. Add sauce. Pour into pan. Add cheese. Bake until cheese melts and browns. Let sit about 10 minutes, then serve. Makes 4 to 6 servings.
Set oven to 425°. Cream shortening and the brown and white sugars. Add pineapple and egg to the cream mixture. Add the dry ingredients: flour, baking powder, salt and baking soda to mixture. Add vanilla and walnuts to mixture. Drop by level teaspoon on greased or sprayed cookie sheet. Bake 8 to 10 minutes or until light brown.
In 10-inch skillet over medium-high heat cook beef until browned, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbling. Meanwhile cut each biscuit into quarters. Remove dish from oven and stir. Arrange biscuits around hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.
Shred cabbage. Place in a plastic container a layer of cabbage, then a layer of shredded onions and chopped pepper until all used up. Mix oil, vinegar, sugar, salt, mustard and celery seed. Heat to a boil. Spoon hot mixture over cabbage. Do not stir. Refrigerate at least 4 hours. Will last for a week or more.
Combine ingredients in a small jar; cover tightly, and shake vigorously to blend. Set aside.
Mix all dry ingredients. Add eggs, milk and oil. Mix. Grease 8-inch pan. Bake at 425° for 20 to 25 minutes.
Heat oven to 375°. Mix dressing, flour, bouillon and pepper in saucepan; gradually add milk. Cook, stirring frequently, over medium-low heat until thickened. Add turkey and vegetables. Cook, stirring occasionally, until thoroughly heated. Spoon into 8-inch square baking dish. Unroll dough in 2 rectangles. Press perforations together to seal. Place rectangles side by side to form square; press edges together to form seam. Cut dough into 1-inch strips. Arrange in lattice design over turkey mixture. Bake 15 to 20 minutes until golden brown.
Combine in a saucepan, 1/2 cup sugar, cornstarch, salt and milk (a wire whisk works great). Cook and stir until it boils and thickens. Remove from heat. Stir about a cup of warmed ingredients into the egg yolk in a separate bowl. Add this mixture back into saucepan with the hot mixture. Return to stove and cook for 1 to 2 minutes. Stir in vanilla and pour into a dish. Chill. Serve with strawberries on top.
Chop cranberries and apples in food processor; mix together. Add sugar and cover. Let set in refrigerator for 1 hour. Add dry Jell-O, water and nuts. Mix together and refrigerate or freeze some for later.
Cream sugar and butter. Add eggs, raisins, walnuts, hot water and vanilla. Line 12 or 16 patty shells with pastry. Fill and bake in moderate oven at 350° about 40 minutes.
Slice mushrooms into thin slices. Melt butter. Add chopped onions and parsley flakes. Add mushrooms; season with garlic and seasoning salt to taste. Simmer 5 to 7 minutes. Serve with chips, crackers or on steaks.