HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add salt to egg yolks and beat until thick and lemon colored. Add sour cream with vanilla flavoring alternately with flour and mixing well after each addition. Knead on floured board until the dough blisters. Cut in half and roll each half very thin. Now, cut into strips about 4 inches long. Make 2 inch slits lengthwise through center and pull one end through, making angel wing. Fry in hot oil until lightly browned. Drain on paper towel and sprinkle generously with powdered sugar.
Dissolve yeast in milk. Stir in sugar, salt, oleo and flour. Beat well. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down and roll out to 1/4-inch thick. Cut in diamonds about 2 1/2-inches long. Dip each piece in melted oleo and arrange in layers in a tube pan. Let rise until doubled. Bake at 400° for 30 minutes. Tear off pieces instead of cutting.
Heat oil (2 inches deep) to 375°. Beat 1 cup Bisquick, milk and egg until smooth. Coat cheese cubes lightly with Bisquick. Insert a round toothpick in each cheese cube; dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully, until golden brown, 1 to 2 minutes. Drain on paper towel.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 50 minutes. Cool before cutting.
Brown hamburg in olive oil. Add onions and green pepper. Also seasonings (to taste). Add puree, sauce and water. Simmer for 3 to 4 hours.
Cook meat until well done in a large pot with plenty of water. When done, add vegetables and tomato juice. For fat-free soup, leave off meat and use 3 beef bouillon cubes. Cook until done, approximately an hour.
Boil onion, celery and potatoes until tender. Save water. (Mash potatoes if you want.) Add salt, butter and canned milk. Add instant potatoes to thicken.
Chop apple and cheese in a bowl. In a saucepan, mix egg, flour, sugar and pineapple juice, stirring after each addition. Cook over medium heat until thick. Pour over apple and cheese. Spread pineapple over salad and place cherries in centers of pineapple. Sprinkle with nuts. (Some of the pineapple, cherries and nuts may be mixed in the salad.)
In large skillet, heat 1 tablespoon oil over medium-high heat. Stir-fry vegetables 4 to 5 minutes or until crisp-tender. Remove. Add remaining oil to skillet. Stir-fry chicken 4 minutes or until tender. Return vegetables. Remove from heat. Add combined remaining ingredients. Mix well. Serve over hot cooked rice. Makes 4 servings.
Mix Carnation milk, pudding, Cool Whip and 3 cups milk on medium speed until well blended. Layer vanilla wafers and bananas and 1/2 of filling. Repeat layers and refrigerate overnight. Keep refrigerated until all is used.
Brown hamburger; drain. Combine other ingredients; pour into 2 unbaked pie shells. Bake at 350°.
Cook noodles in unsalted water and drain. Mix with soup, milk, tuna, cheese and onion. Pour into greased 1 1/2-quart baking dish. Top with broken potato chips or grated cheese. Bake in hot oven at 425° until bubbly hot, about 15 minutes.
In large skillet, brown ground beef; drain. Put all ingredients in large pot. Bring to a boil. Reduce heat; cover and simmer 1 hour, or until vegetables are tender. Remove bay leaves.
Mix potatoes with mixer; then add remaining ingredients. Mix well. Pour into an 11 x 15-inch greased pan.
Dissolve red hots in 1 cup hot water. Add jello and other cup of hot water. Add rest of ingredients; mix well.
Grease 13 x 9-inch cake pan. Place bread pieces in pan. Sprinkle browned and drained sausage over bread. Add grated cheese, then add beaten eggs to milk, onion and pepper. Pour over mixture. Refrigerate overnight. Bake at 350° for 45 to 60 minutes until brown on top. Let set 15 minutes before cutting. Serves 9.
Make a fourth layer with Cool Whip. Top with grated Hershey's candy bar. Refrigerate for at least 30 minutes before serving.
Dissolve Jell-O and marshmallows in boiling water; add cold water. Stir in pineapple and peaches. Chill.
Combine sausage, bread and Cheddar cheese. Put into flat 10 x 9-inch baking dish. Combine eggs, salt, milk and mustard. Pour over sausage mixture. Cover and chill overnight (optional). Combine mushroom soup and milk. Pour over casserole and bake, covered, at 325° for 1 1/2 hours. During last 20 to 30 minutes, remove cover so casserole can brown slightly.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking sheet. Beat together the margarine, sugar and corn syrup in large bowl until light and fluffy. Blend in egg and vanilla. Add oats, chocolate chips and nuts. Pour into baking sheet. Press firmly into pan with moist fingers. Bake for 20 to 25 minutes or until light golden brown. Cool on wire rack. When cool, refrigerate one hour before cutting. Cut into 2-inch bars.
Place last 6 ingredients in blender. Add soup and mix well. Layer 1/2 of dressing mix in casserole. Add cut chicken and other half of dressing mix. Pour liquids over top. Bake at 350° for 30 minutes or until brown. Can be frozen before or after cooking. (I add a little sage.)
Melt margarine in deep baking pan. Pour fruit in. In small bowl, mix flour, sugar, baking powder and salt. Pour in milk and stir well. Pour batter over top of fruit. Bake 45 minutes at 350° until golden brown.
Mix all ingredients well and shape into balls the size of walnuts. Roll in powdered sugar and store in tin. Makes about 48 balls. Preparation time: 20 minutes.
Cook potatoes in salt water 25 to 30 minutes. Drain. Slice potatoes. In a skillet cook ham, onion, green pepper and celery in oleo until tender. Drain off fat. Stir in sour cream, vinegar, salt and pepper. Heat thoroughly but do not boil. Combine sour cream mixture and potatoes. Serve at once. Serves 10.
Blend devil's food cake mix, eggs, water and oil. Put in three layer pans. Bake at 350° for 30 to 40 minutes. Cool cake in pans before frosting.
Mix all these ingredients and set aside. Brown 1 pound of ground meat in skillet and drain. Grate 1/2 pound mild Cheddar cheese, 3 or 4 jalapeno peppers and 1 large onion (all finely chopped). In large well-greased pan, pour half of cornbread mix, then your ground meat, then your cheese, onion and peppers. Last, add your remaining cornbread mixture. Bake at 400° for approximately 45 minutes.
Cover beef with water in large Dutch oven. Add peppercorns, onion, cloves and	celery. Simmer about	5 hours or until almost tender; add water, if needed. Remove brisket from water. Place in	baking	pan. Combine brown sugar, mustard, horseradish, catsup, vinegar and butter in saucepan. Stir over medium heat until blended and bubbly. Spoon some sauce over meat. Bake at 350° or until meat is tender; baste several times with remaining sauce.
Combine flour, half the nuts and melted butter; mix well. Spread into a 9-inch square pan and bake 15 minutes at 375°. Chill. Beat cream cheese with powdered sugar until smooth. Add 1 cup of Cool Whip and stir until blended. Spread over chilled crust. Mix the pudding and milk according to package directions; spread over cheese layer. Top with rest of Cool Whip and sprinkle with remaining nuts. Chill for several hours.
Combine sugar, flour, beaten egg yolks, water, coconut, salt and butter, in that order. Cook in an uncooked pie shell until done. Top with beaten egg whites. Brown top at 350°.
Using a wooden spoon in a small bowl, mix ingredients real well, then pour into starter. Let stand out of refrigerator 8 to 12 hours with top on very loosely. Soon you will see it start to bubble. After 8 to 12 hours, take 1 cup starter out to make your bread. Return the rest to the refrigerator and in 3 to 4 days, feed starter again.
Combine milk, eggs, salt and flour. Heat oil to 400°. Fill funnel with batter, holding finger over opening. Hold funnel over oil and allow batter to flow, making coils and swirls, frying on each side for 1 to 2 minutes or until golden brown. Drain on paper towel. Sprinkle with confectioners sugar or serve with jelly. Serve while hot.
Mix together enough spread for 24 Melba toasts. Cover each toast, bake at 350° for 10 minutes.
Blend oleo, brown sugar, white sugar, eggs and vanilla. Sift flour, salt, soda and baking powder. Mix in oatmeal, corn flakes, chocolate chips, pecans and coconut. Use ice cream scoop and mold cookies, placing only 4 cookies at a time on a lightly greased cookie sheet. Bake for 15 minutes at 350°. Makes 4 dozen.
Cream butter and cheese. Add vanilla and sugar. Chill overnight. Roll into balls and put in freezer an hour before coating with chocolate. Peanut butter may be added to taste or coconut. Makes 3 pounds.
Add all ingredients in large bowl; mix by hand. Do not use mixer. Grease and flour a 9 x 13-inch pan. Bake for 45 minutes in a 350° oven.
Heat oven to 375°. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts. Drop dough by teaspoonfuls onto ungreased baking sheet. Bake until light brown, 8 to 10 minutes. Makes about 4 dozen.
SOFTEN COOKIE DOUGH AND SPREAD IN PIZZA PAN. Bake according to directions until golden brown. Cool.
Cut meat into 1/2-inch cubes. Brown in large pan in oil. Mix tomato paste, onion soup mix and water together. Pour in pan with meat. Cover and let simmer for 1 1/2 hours. Serve over rice or noodles.
Heat oven to 400°. Mix thoroughly the butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon. Roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet. Yields about 6 dozen cookies.
Cut sausage in pieces about 1 1/2-inches each. Fry in vegetable oil 20 to 25 minutes and set aside. Fry peppers in oil until tender. Add salt, pepper and Italian seasoning. Add peppers and sausage and simmer about 15 minutes. Eat with Italian bread!
Combine cranberry sauce, salad dressing and soup and mix well. Marinate chicken in this mixture overnight or 8 hours. Place chicken with sauce in large baking dish. Bake at 350° for 1 1/4 hours. Serves 8.
Cover and bake at 350° for 3 hours (until tender). Cool; refrigerate overnight. Slice thin. Reheat before serving (juice good with noodles or gravy).
In large skillet, over medium heat, saute onion, celery and broccoli in oleo for 3 minutes. Stir in cheese, soup and milk until smooth. Place rice in greased 8-inch pan. Pour cheese mixture over. Do not stir. Bake uncovered at 325° for 30 minutes. Yield: 8 to 10 servings.
Place chicken in pan. Pour dressing over chicken. Bake at 350° for 30 to 45 minutes.
One package of ribs is 4 or 5 ribs; will feed 2 people. Allow extra for snacking.
Cut 6 pieces heavy aluminum foil, 18 x 12-inch size. Divide vegetables among foil, placing in center (3 vegetables, potatoes, onions and carrots). In small bowl, put margarine, garlic, salt and pepper. Brush this mixture over vegetables in each foil pocket, using it all. Bring up long sides of foil, leaving space for steam. Seal tightly with a double fold. Fold short ends to seal. Grill packets on uncovered grill directly over medium coals 25 minutes or until vegetables are tender. Turn over once. Sprinkle with parsley. Serves 6.
Remove seed from pepper. Process vinegar with peppers in blender. Put in a 2-quart saucepan. Add sugar. Bring to boil and boil for 10 minutes. Remove from heat; add liquid pectin. Bring back to a boil and boil 1 minute. Pour into hot, sterilized jars. Wipe jar rims and adjust lids. Process 5 minutes in boiling water bath. Makes five 8 ounce jars.
Wash seeds in cold water. Spread them on paper towels to dry, about 2 hours. Next, toss them with melted butter and salt. Then place a single layer of seeds in a baking pan and bake at 375° for 10 minutes until lightly toasted. Stir once. Let cool.
Cook the milk, cornstarch and salt until thick, stirring constantly to avoid lumps. Cool. Beat butter with sugar. Add vanilla. When blended, add cooled mixture gradually.
Split carrots into narrow strips. Slice onion very thin. Boil carrots in salted water until tender; drain. Saute onions in margarine and add cream or evaporated milk. Bring to the boil stage but do not let cream boil. Add carrots; serve warm.
Marinate chicken in salsa, juice and garlic for 1 to 8 hours. Saute onions and peppers until limp. Add chicken and marinade and cook down to sauce. Roll into heated corn tortilla shells. Top with sour cream and more salsa. Serves 4 to 6.
Combine in a large bowl the oleo, cream cheese and powdered sugar. In a separate bowl, combine milk, vanilla pudding and Cool Whip. Blend mixtures together. In a serving container, begin with cookie layer of cream cheese mixture and end with cookies.
Soften cream cheese and blend in milk to desired consistency. Add curry to taste. Place in bowl and cover with chutney (Major Grey's or other). Dip with crisp gingersnaps. It really is wonderful.
Cook potatoes; cool slightly. Place in mixing bowl; beat until smooth. Stir in butter and sugar. Add eggs, one at a time, beating after each addition. Mix in spices, vanilla, salt and milk. Pour in shells. Bake at 375° for 70 minutes or until knife inserted in center comes out clean.
In 9 x 13-inch baking dish, pour wild rice mix, soup, water and 1/2 of the almonds. Arrange chicken breasts on the bed of rice. Sprinkle remaining almonds over top. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Beat eggs. Combine with other ingredients	(except cracker crumbs and	butter). Pour into buttered casserole; dot with butter. Sprinkle with	cracker crumbs. Bake at 350° for 40 minutes or until inserted knife comes out clean. Serves 6.
Melt butter in double boiler. Add flour, black pepper, onion, Worcestershire sauce, vinegar and water. Cook and stir until smooth. Add ham.
Crush Oreos in blender. Cream together butter, cream cheese and powdered sugar. Mix milk, pudding and Cool Whip. Now combine the creamy mixture with pudding mixture. Layer cookies and cream mixture in a new, clean 8-inch flower pot, starting and ending with cookies. Refrigerate for 24 hours before serving, if possible. Serve with a new spade. Insert foil wrapped artificial silk flower in dessert so as to look like flower arrangement.
Cream shortening and both sugars. Add eggs; blend well. Add water and sifted dry ingredients; mix well. Add pumpkin or sweet potatoes, raisins and nuts. Grease and flour three 1-pound empty coffee cans. Place even amounts of mixture in all 3 cans. Bake at 350° for 45 to 60 minutes. Cool slightly; remove from cans. When completely cool, slice in rounds.
Layer cheeses and green chilies in ungreased 12 x 9 x 2-inch baking dish. Combine next four ingredients and pour over cheese and chilies. Sprinkle remaining spices over top. Bake at 375° for 1 hour or 45 minutes. Slice in 1-inch squares. Serve hot.
Mix dressing with milk and mayonnaise. Spread over top of salad and sprinkle with Cheddar cheese.
Roll out cookie dough; place on pizza pan. Bake according to package directions. Do not overbake. Let stand until cool.
Brown chili meat until dark gray. Add garlic, black pepper, Chili Quick and flour. Pour enough water over the mixture to cover meat. Simmer for 15 to 20 minutes.
Mix peanut butter, powdered sugar, butter and graham cracker crumbs. Form into balls about the size of a walnut or a little smaller. Chill in the refrigerator an hour or overnight. Melt 1/2 package of chocolate candy coating, checking and stirring often and dip peanut butter balls to coat.
Mix ground (chuck) or hamburger with soup and sliced potatoes and onions. Pour into glass baking dish. (Do not cook hamburger before mixing.) Bake at 375° for 1 hour. Meat could be a little pink looking but it still will be done, use your own judgment.
Mix graham cracker crumbs and nutmeg and set aside. Combine remaining ingredients and beat thoroughly with electric mixer. Pour into graham cracker crust. Sprinkle crumbs over pie. Bake at 350° for 1 hour or until firm. Refrigerate and serve cold.
Cream butter and brown sugar; work in flour, oats and pecans. Press on lightly oiled pan (cookie sheet if a double batch). Prick with fork. Bake at 375° for 10 to 12 minutes. Cream the cheese, vanilla and sugar in small bowl. Blend well. Spread over crust and top with fruit slices of choice.
In a medium bowl, combine all ingredients. Use at once or chill. Store in refrigerator up to 3 days.
Mix Bisquick and shortening until crumbly. Roll out thinner than for biscuits. Put frozen or fresh blueberries in an 8-inch baking dish. Put sugar, lemon juice and oleo (cut) and 1/2 cup of water in dish. Cover with crust. Sprinkle a tablespoon of sugar on top. Punch holes so steam can come out while baking. Bake at 400° for 35 to 40 minutes.
Sift dry ingredients;	add water and oil; beat until smooth. Fold in egg white just before frying. Coat fantail shrimp or onion rings and fry in deep fat until brown.
Take the bread out of cabinet. Take the jelly and put it on the bread. Then put the peanut butter on, then fold the bread over and eat it.
Drain juice from oranges and pineapple. Dump drained fruit into a bowl. Add sliced bananas. Add cherry pie filling. Stir to mix. Be sure bananas are under the surface of mixture. Refrigerate for 2 or 3 hours. May be kept overnight without a problem.
Combine squash, milk, beaten egg yolks, sugar and seasonings. Fold in stiffly beaten egg whites. Pour mixture into unbaked pastry shell. Bake at 425° for 10 minutes, then reduce to 350° and bake until center of pie is set, about 45 minutes. Serve pie with whipped cream or Cool Whip.
Mix ingredients together with an electric mixer. Put into muffins and let stand for 20 to 30 minutes. Bake at 400° for 20 minutes.
Place pickling spices (2 tablespoons) and dash of fresh ground pepper in metal tea ball. Place in center of bowl with lid to marinate Brussels sprouts.
Mix together; water, tea and sugar. Add orange juice, lemonade and vodka. Freeze until slushy, stir every once in a while. Serve a 1/2 glass of slush with a half glass of pop.
Halve cucumber and scrape out seeds, then grate. Squeeze out water. Mix together with mayonnaise and garlic salt. Spread on bread and cut into small sandwiches.
In mixing bowl put flour, sugar and salt. In saucepan put oleo oil, water and cocoa. Let mixture come to a boil and pour over mixture in bowl. Add eggs, buttermilk, soda and vanilla. Pour into greased 9 x 13-inch pan and bake at 350° for 45 minutes.
Cut first 3 ingredients together. Mix water, vinegar and egg together and add to flour mixture. Mix together well and roll out. This will keep in refrigerator several seeks.
Cook macaroni as directed on box. Mix eggs, milk and 1/2 cup of cheese together; add to macaroni. Cook in microwave for 7 minutes on High with cover. Add remaining cheese; cook for 3 minutes on High, uncovered.
In bowl, mix apples, sugar and lemon juice. Pour into 9 x 13-inch pan. Mix flour, brown sugar and butter. Pour onto apple mixture. Bake at 325° for 50 minutes.
Spread mixture of melted margarine and cracker crumbs in large cake pan. Beat until fluffy the sugar, eggs and margarine and spread on top of first layer. Add pineapple, then add sliced bananas and Cool Whip. Spread pecans over top. Add cherries. Chill 3 to 4 hours.
Tear 3 cans of biscuits into fourths; shake in a sack (a few at a time) with 1 cup sugar and 2 teaspoons cinnamon. Boil margarine and brown sugar for one minute. Layer biscuits in well-greased Bundt pan. Sprinkle with pecans. Layer again. Sprinkle with pecans. Pour boiled mixture over top. Bake at 350° for 30 minutes.
Cook peanuts, sugar, Karo syrup and water in heavy pan until peanuts turn light brown (about 15 minutes). Take off burner. Stir in soda, salt and butter. Pour on greased cookie sheet. Spread as thin as possible and cool.
Combine gelatin, sugar and water in a small saucepan; bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat and stir in fruit; set aside to cool. Combine condensed milk and cream cheese, beating until smooth; stir in gelatin mixture, then nuts. Pour into a 9-cup mold and chill until firm. Yields about 20 servings.
Cook and stir bacon and onion in a 10-inch skillet until bacon is crisp. Add about half of spinach and salt. Cook over medium heat, about 2 minutes. Add remaining spinach. Cover and cook, stirring occasionally, until spinach is tender, about 3 to 10 minutes.
May add 1/4 cup sweet salad cubes, if you like, and top as you like.
Mix fruit cocktail (do not drain), raisins, coconut, nuts, miniature marshmallows, bananas and cut up apples. Add mayonnaise.
Mix together cream cheese, melted margarine, chicken, chives, salt and pepper. Use this as filling between two crescent rolls. Pinch edge together to seal. Brush melted butter and crushed croutons on top before baking. Place on greased cookie sheet. Bake at 375° for 20 to 25 minutes or until brown.
Stir together flour, sugar and baking soda. Add egg and fruit cocktail. Beat for 3 minutes. Bake at 350° until done.
Prepare cake according to package directions and bake in a 9 x 13-inch rectangle pan. Cool cake in pan. When cool, break cake up with a fork. Pour coffee evenly over cake pieces. Refrigerate 6 hours or overnight. Prepare mousse as per directions on box.
Mix all ingredients together. Be sure apples are finely chopped, but do not use food processor as it makes apples mushy. Makes 10 heaping tablespoons.
*OK to substitute 2 teaspoons pumpkin pie spice for these 3 spices.
Preheat oven to 350°. Cut 12 refrigerator biscuits into thirds (to make 36 pieces). Roll each piece into a ball. Mix together in small bowl 4 teaspoon sugar and 1 teaspoon cinnamon. Roll the dough balls in the cinnamon/sugar mixture. Set aside.
Blend sugar and oil. Add eggs one at a time, beating after each addition. Stir in pineapple. Combine flour and soda. Stir into mixture. Bake in pan for 35 minutes at 350°.
Mix all ingredients except Cool Whip. Put in refrigerator overnight. Put on Cool Whip topping before you serve it.
Cook noodles. Chop turkey into cubes. Melt butter or margarine in medium saucepan. Stir in flour. Gradually add milk and broth. Cook and stir over medium heat until thickened. Add Parmesan cheese, salt, pepper, turkey and mushrooms. Continue heating until turkey is hot. Serve over cooked noodles. Makes 4 to 5 servings.
Beat eggs; add milk. Stir and add flour, salt and baking powder. Beat until smooth. This should be thin enough to run through a small funnel. Drop from funnel into hot, deep fat, about 375°, and turn.
Preheat oven to 325°. Coat a shallow 1 1/2-quart casserole dish with vegetable oil spray. Stir flour into nonfat milk until it dissolves. Spray frying pan with vegetable spray and saute onion. Blend in cheese. When cheese has melted, add broccoli. Pour into casserole dish. Add egg whites and mix gently. Cut sheets of phyllo dough in half. Top casserole mixture, alternating one piece of dough with one spray of vegetable oil to make 6 layers. Bake for 35 to 45 minutes. Makes 9 servings.
In a bowl, combine the egg, 1/4 cup cola, cracker crumbs, 2 tablespoons salad dressing, Parmesan cheese and salt. Add beef and mix well. Shape into six 3/4 inch thick patties (the mixture will be moist). In a bowl, combine the remaining cola and salad dressing; set aside. Grill patties, uncovered, over medium hot heat for 3 minutes on each side. Brush with cola mixture. Grill 8 to 10 minutes longer or until juices run clear, basting and turning occasionally. Serve on buns. (Diet cola is not recommended for this recipe.)
Cook broccoli for 3 minutes. Salt broccoli and drain water off of broccoli. Mix all ingredients and bake in a 9 x 13-inch greased pan for 40 minutes at 350°.
Preheat oven to 375°. Make cake as package directs. Turn into ungreased 10-inch tube pan. Bake on lowest shelf of oven, 30 to 40 minutes. Invert pan and cool cake 1 1/2 hours. Meanwhile make strawberry filling. In a medium saucepan, combine sugar and sifted cornstarch; stir to mix well. Add strawberries with the liquid. Bring to boil over medium heat, stirring. Reduce heat and simmer 5 minutes or until thickened. Remove from the heat. Turn filling into medium bowl. Place a sheet of waxed paper directly into the strawberry surface. Refrigerate until well chilled, approximately 2 hours.