HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients. Cut in shortening.	Stir in yeast and milk. Roll and cut as desired or make Parker House rolls. Bake on middle rack of oven at 450°. Dough may be covered and refrigerated as long as a week, using as needed.
Cream up sugar and shortening. Add eggs and mix well. Add sifted dry ingredients alternately with milk and vanilla. Mix well. Use 1/2 dough at a time. Roll 1/4-inch thick on floured board and cut out. Bake on ungreased sheets.
Put cranberries in stew pot. Bring to a boil. Boil 1 minute. Cut fire. Lift cranberries out and mash through colander. Peel most of orange. Quarter and blend in blender. Use only 1 cup of water to each package of jello. Drain pineapple; use only fruit. Add together with cranberry and nuts. Chill.
In a large bowl, combine shortening. Add sugar gradually. Add eggs and pumpkin and beat until mixed well. Sift together flour, salt, baking powder and spices. Slowly add dry ingredients to the creamed mixture. Mix until well blended. Stir in nuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° for 15 minutes. Makes about 4 dozen.
Add rice and salt to cold water and cook until all the water is cooked out. Remove from heat and stir in remaining ingredients.
Mix together butter, crumbs, sugar and peanut butter. Pat out in 13 x 9-inch pan. Melt in saucepan chocolate chips. Spread this over peanut butter mixture. Cool and cut in squares.
Place apples and blueberries in a microwave round 8 x 1 1/2-inch baking dish. Sprinkle with 2 tablespoons of dry pudding mix. Set aside.
Mix all ingredients in bowl. Stir in nuts. Spread in 9 x 11-inch pan and bake at 350° until brownie pulls away from sides of pan, 30 to 40 minutes. Cool and cut in squares.
Saute onions and peppers in butter. Add beans, catsup and cheese. Bake in 2 qt. casserole 30 minutes until bubbly. Garnish with 1/2 c. shredded cheese.
Crust: Combine all ingredients and press into a 9 x 13-inch pan. Bake at 350° for 15 or 20 minutes. Cool.
Cook the first 3 ingredients in a pan for about 5 minutes. Stir together next 3 ingredients to make stiff shortcake dough. Spread dough roughly in buttered 6 x 10 x 2-inch pan. Pour above heated mixture with peaches evenly over the dough. Sprinkle nutmeg over the top lightly. Bake at 400° for about 20 to 25 minutes.
Rinse rice. Beat all the soups and water together. Put rice on bottom of a 9 x 12-inch pan. Pour soup on top and stir around. Lay chicken pieces on top. Bake at 350° for 1 1/2 hours.
Combine everything but the cheese. Put in a 2-quart buttered casserole dish. Sprinkle cheese on top and bake in a 350° oven for 45 minutes.
Cream butter, sugar and egg yolks together; add all other ingredients. Mix well. Beat 4 egg whites until stiff; fold dough and whites together. Bake at 350° for 1 hour.
In large kettle, cook meat until it loses its red color. Add remaining ingredients. Bring to a boil and simmer, uncovered, for 50 minutes. You can add 1 (10 ounce) package frozen peas, if you wish, but don't add until last 10 minutes of cooking time.
Cream sugar, butter and eggs. Blend in peanut butter and vanilla. Stir in remaining ingredients and press into a greased 15 x 10-inch jelly roll pan. Bake at 375° for 12 to 15 minutes or until done. Cool. Frost.
Melt margarine in a saucepan. Add sugar. Melt slowly. Mix cornstarch in water. Add this slowly to the melted margarine. Bring slowly to a boil. Remove from heat. Add vanilla. Very good served warm over gingerbread.
Boil chicken until tender. Remove chicken and cook noodles in broth until tender. Mix well the soups and broth together. Add chicken and noodles to the soup mixture; mix well and put in 2-quart casserole dish. Bake at 350° for 45 minutes.
Blend together the first 5 ingredients. Refrigerate 1 hour. Spread mixture over 5 tortillas, covering with remaining tortillas. Brush tops with oil.
Mix all of the ingredients. Pour into a 2-quart greased casserole dish. Bake at 350° for 60 minutes. Let stand 15 minutes before serving.
Simmer vegetables in water and bouillon until tender, about 12 to 15 minutes. Add spaghetti sauce and simmer gently 5 minutes longer. Makes eight 1-cup servings.
Cream together oleo and sugar until light and fluffy. Add eggs, sour cream, milk and almond flavoring to creamed mixture and mix well. Mix together flour, baking powder, soda and salt; add to creamed mixture alternately with mashed bananas. Pour into well-greased loaf pan (9 x 5 x 3-inch). Bake at 350° for 1 hour and 10 minutes or until done.
Spray 9-inch square baking pan with cooking spray. In large bowl, combine flour, cocoa, cornstarch, baking powder, baking soda and salt. In medium bowl, using a fork or wire whisk, stir sugar and water until sugar is almost dissolved. Add egg whites and corn syrup. Stir until thoroughly blended. Gradually add to flour mixture, stirring until smooth. Pour into prepared pan. Bake at 350° for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan or wire rack. Makes 16 servings.
Combine all ingredients. Pour in unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Cream sugar and oleo; add eggs one at a time. Add soda to buttermilk and add milk and flour alternately to sugar mixture, also mixing in orange rind. Bake in loaf or angel food cake pan at 350° for about 45 minutes. Remove cake from oven. Combine 1 cup orange juice and 2 cups sugar. Heat in saucepan until sugar dissolves. With cake still in pan, add juice and sugar mixture to cake, by slipping knife into cake for small holes and letting juice mixture soak through. Continue until all of juice mixture is absorbed.
Place beef in a large pot, at least 4-quart size. Place sauerkraut on top of meat. Sprinkle brown sugar over sauerkraut and pour tomatoes on top of that. Place onions and pieces of apples in the pot and grind pepper over everything. Cover the pot and cook in slow oven at 300° until meat falls apart and is very tender, 3 to 4 hours. This can be made ahead and frozen or refrigerated to be reheated before serving. Serves 4 to 6 adults.
Cream butter and sugar. Add and mix other ingredients. Drop by teaspoonfuls on a greased cookie sheet. Bake at 300° for 30 minutes. Yield: 2 1/2 dozen.
Cook onion and pepper in butter. Blend in flour and Milnot. Cook until smooth. Add salt, 1/2 of cheese, chicken, mushrooms and pimento. Grease a casserole dish. Alternate sauce with spaghetti. Sprinkle with cheese. Bake at 400° for 20 minutes. Makes 8 servings.
Cream the butter. Gradually add cheese and sour cream, mixing well. Combine flour and seasoning. Gradually add to creamed mixture, blending until smooth. Turn dough out onto a lightly floured surface. Divide in half. Roll out half of dough to a 12 x 7-inch rectangle and cut into 6 (1/2-inch) strips. Twist each strip 2 or 3 times and place on a greased cookie sheet. Repeat with remaining dough. Combine egg yolk and water. Brush strips with egg mixture; sprinkle with seed. Bake at 350° for 10 to 12 minutes or until brown.
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven or stockpot; cover, reduce heat, and simmer 30 minutes or until tender; drain. Beat potatoes, remaining 3/4 teaspoon salt, butter, half-and-half, garlic cloves, and pepper at medium speed with an electric mixer until smooth. Stir in fresh parsley. Serve immediately. Makes 8 servings.
Saute onions and bell pepper in oleo. Combine with all other ingredients. Place in casserole and bake at 325° for 30 minutes. Serves 6.
Brown hamburger. Add refried beans and 1/2 can of enchilada sauce. Dip tortillas, one at a time, in hot Crisco, just a couple of seconds. Drain on paper towel. Fill each with meat mixture, tomatoes, onions, olives, chillies and lots of cheese. Roll up. Lay in a 9 x 13-inch pan, with folded side down. Fill and roll all 12 tortillas. Before baking, top with rest of enchilada sauce and shredded cheese. Bake at 350° for 25 minutes. Let stand a couple of minutes before serving.
Mix 1 cup of sugar, 1 cup of vinegar, 1/2 cup of oil and 1 tablespoon of water. Bring to a boil and cool.
Slice ham off bone and dice. Cover with water and boil for 2 or more hours or until marrow falls out. You want to scrape off the platter especially that amber looking gel. After boiling, strain the juice and place in refrigerator until fat is hard. Scrape fat off and throw away. Put pot back on stove and bring to a boil. Add cabbage, onions, celery, carrots, tomatoes, potatoes, sugar, bouillon cubes and navy beans. Add water with tomatoes are as needed. Add diced ham and some parsley. It's done in a day, but tastes better the second day.
Dissolve together the coffee in the boiling water. Cool. Sift together the flour, baking powder and salt. Beat the egg whites with the cream of tartar. Add 1/2 cup sugar to egg whites, 2 tablespoons at a time. Set aside.
Season ground beef with season salt and pepper; brown. Drain and crumble into large roasting pan. Mix in remaining ingredients and bake at 350° for 30 minutes or can prepare in crock-pot or slow cooker.
Soften cream cheese; finely chop onion and pepper in blender; drain. Add other ingredients to cream cheese. Mix until smooth. Chill and serve with pretzels, crackers or vegetables.
Soak apricots in 4 cups water for 2 days, then add pineapple juice and cook slowly 1 hour. Now, add pineapple and sugar; cook for 1/2 hour, stirring constantly. Put in jars and paraffin or you can refrigerate.
Cut potatoes in small rounds. Fry in a little oil (grease not too hot). Take up from pan. Fry onion in oil. Saute until soft. Take up. Wipe out pan with paper towel after draining any remaining oil. While you are doing this, let potatoes and onion drain on paper towels. Put back in pan and stir together for a short time. Stir constantly so mixture won't stick. Take up. Season to taste with salt and pepper.
Melt butter over low heat; stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Let boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Gradually pour over corn. Mix well. Turn into two large baking pans. Bake in slow oven (250°) 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Store in tightly covered containers.
Fill blender 1/2 full with ice. Add remaining ingredients. Blend until ice and mixture are free of lumps and slushy.
Mix ingredients together except for butterscotch chips and pecans. Put butterscotch chips and pecans on top. Bake at 350° for 30 minutes in an 8 1/2 x 11-inch pan.
Saute chicken in melted butter until golden around the edges, about 5 minutes. Cut mushrooms into 1/4-inch slices. Add to chicken and saute 5 more minutes. Add scallions and garlic. Saute 2 minutes. Add tomatoes, heavy cream and spices; heat to a boil. Reduce heat to low and simmer until sauce is thickened. Cook fettucine according to package directions and drain. Toss fettuccine and chicken-mushroom mixture together in a large bowl. Sprinkle with parsley and grated Parmesan cheese. Serve immediately. Serves 4.
Combine all ingredients together, mixing well. Bake in a loaf pan at 325° for about 1 hour. Cool.
Break chicken wings in half at joint. Wash and pat dry. Mix orange juice and soy sauce. Marinate chicken wings overnight.
Line cookie sheet with aluminum foil. Place crackers on pan. Spread nuts over crackers. Boil margarine and sugar for 3 minutes, then pour over crackers. Bake at 350° for 7 minutes. Let cool, then break apart.
Beat eggs, powdered sugar, margarine and vanilla until stiff, about 20 minutes. Spread this over crust. Drain the crushed pineapple and spread over creamed mixture. Slice bananas over pineapple, then a layer Cool Whip. Top with nuts, cherries and chocolate syrup.
Pare cucumbers and score lengthwise with tines of fork. Slice thinly. Put in salted ice water. Add sliced onions. Let stand 1 to 2 hours.
Chop up kale or greens, discarding the stalks. Chop cabbage; cut potatoes into cubes. Peel carrots and sweet potatoes. Set all the ingredients aside. You need a large pot filled with water. Add your meat and beans and simmer for 1 to 2 hours or until tender. Add sweet potatoes; cook for awhile. In a large bowl add water to the kale or greens and squeeze out the greens (water will be very green). Discard water and add kale to pot with all other ingredients. Make sure you still have enough water and cook until potatoes are tender, stirring frequently. Depending on how much meat you have, this soup could take 3 to 4 hours to cook. Cook on medium heat. Enjoy!
Combine milk and soup. Pour over beans. Add 1/2 can onions. Pour into a 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimento. Bake 5 minutes more. Serves 6.
Cook cauliflower in a small amount of water, loosely covered, 15 to 20 minutes (fresh whole), 8 to 12 minutes (fresh flowerets) or cook frozen as directed on package. Drain well. Remove cauliflower to heatproof dish. Combine salad dressing and onion and mustard. Spread on hot cauliflower; sprinkle with cheese. Bake at 350° until cheese melts (or leave in saucepan, spreading with salad dressing mixture and sprinkle with cheese; cover and let stand until cheese melts, about 3 minutes). Serve immediately.
Simmer shrimp in seasoned water until opaque. Drain and cool under running water. Layer cooked shrimp, orange slices and onion. Combine oil, vinegar, lemon juice, sugar, paprika, mustard, garlic, salt and chilies. Pour over shrimp, cover and marinate in refrigerator for 1 hour. To serve, arrange shrimp, orange slices and onions on platter.
Heat oven to 350°. Grease lightly square baking dish, 8 x 8 x 2-inch. Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater 1 minute. Pour over broccoli. Arrange tomato slices on top; sprinkle with Parmesan cheese. Bake until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes. Cool 5 minutes. Makes 6 to 8 servings.
Soften cream cheese. Pick through crab meat to eliminate any shell pieces. Combine meat and cream cheese. Shape and pour 1/2 bottle sauce over top.
Cream butter, Crisco, sugar, eggs, and vanilla. Combine cocoa, baking powder, baking soda, plain flour, and salt. Add this alternately with 1 3/4 cups milk to batter. Bake at 350° in a 9-inch pan for 35 to 40 minutes.
Dissolve jello in hot water, cool, whip milk until stiff. Add lemon juice. Cream 1 cup sugar and cheese; add to jello. Mix well. Add vanilla, then add this to whipped milk.
Lightly brown almonds in butter over low heat; remove almonds and drain. Reserve for garnish. Blend melted butter, egg yolks, cream cheese, sour cream and seasoning mix until smooth. Stuff into egg white. Chill. Sprinkle with almonds and serve. Makes 24 appetizers.
Mix all ingredients. Pour in dish and dot with margarine. Preheat oven to 350° and cook until brown, about 30 to 35 minutes. Corn pudding is done when it still shakes a little in middle.
Brown sausage and slice thin in 1 to 2-inch pieces. Saute pepper, onion and garlic until tender. Add parsley, tomato sauce, plum tomatoes, cut into wedges, and sausage. Simmer about 1/2 to 3/4 hour. Serve over pasta of choice.
Soak beans a few hours. Wash and place in deep pan with all but the tomatoes and salt pork. Cook about 1 hour, then add tomatoes and boil for 1/2 hour. Dice salt pork and fry to golden brown; add to soup. Before serving, add 3 frankfurters, sliced thin.
Cook pasta; cool. Cut and mix all ingredients. Add salad dressing just before serving or toss and make ahead. Totes easily for parties/groups. Serves 4 to 6.
Mix ingredients and knead with hands. Form into two cheese rolls. Sprinkle 2 tablespoons of chili powder on wax paper. Roll each cheese roll in chili powder. Wrap foil around wax paper so it won't dry out.
Mix together and let stand 2 to 3 hours before serving. Chill. You can also add sliced black and green olives, ham, cheese and spam.
Cook macaroni; drain. Melt butter; add flour and seasonings. Stir until smooth and well blended. Gradually add milk; cook until thick. Add cheese; cook until melted. Combine with macaroni. Place in greased casserole dish. Bake at 350° for 20 minutes.
Mix flour and margarine. Add 1/2 cup chopped nuts. Put into ungreased 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes. Cool. Mix cream cheese, confectioners sugar and Cool Whip. Spread over cooled crust. Beat chocolate pudding with milk and spread over cream cheese mix. Top with Cool Whip and chopped nuts. Refrigerate for 6 hours.
Heat cider with sugar and cinnamon sticks. Place cloves and peels in cheesecloth and secure tightly. Add to liquid cider mix. Boil and reduce heat and simmer for 10 minutes. Remove spices and ladle into mugs.
Blend ingredients together. Spread on buns. Top with grated cheese. Bake in a 350° oven until cheese is melted.
Drain juice from can of whole corn. Combine all ingredients. Put in casserole dish (2-quart). Bake at 350° for 45 to 50 minutes.
In saucepan, combine pineapple and sugar. Bring to a boil; cook for 3 minutes. Add gelatin. Stir in cream cheese. Cool. Fold in apples, nuts, celery and Cool Whip. Chill until firm.
In large bowl, combine cream cheese, flour, sugar, butter, corn syrup, soda and egg. Mix low speed. Fold in peanuts and crackers. Cover; chill about 2 hours. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 60 cookies.
Dissolve yeast in water. Stir in buttermilk, sugar, salt, baking soda, oil and baking powder. Add enough flour to make a medium dough (slightly sticky). Place dough in greased bowl. Cover and store in refrigerator until ready to use (up to 7 days). Punch down daily.
Cook, debone and dice chicken. Mix Miracle Whip to taste. Add pickles and celery as much as desired. Toss with noodles just before serving.
Cook chicken in salted, boiling water until tender. Cut it up and put back in broth. Add noodles and corn; cook 15 minutes. Add parsley and eggs. Serves 6 to 8.
Combine all ingredients and beat lightly. (Whisk or wooden spoon works best.) Pour into 9-inch unbaked pie crust. Bake at 350° for 45 minutes. After 25 minutes, cover edges of crust with foil.
Dice bacon. Fry, drain and set aside. Brown hamburger and drain. Then mix all ingredients. Pour in a greased pan or baking dish. Bake 1 1/2 hours, uncovered, at 350°. Delicious and easy to prepare.
To bacon drippings add 1 rounded tablespoonful flour and stir. Pour in vinegar, water and sugar. Cook until thick, add egg and crumbled bacon. Pour over potatoes. Serve warm. (I often increase the sauce.)
Mix all; add pecans and coconut last. Make little balls and place on greased pan. Press balls and sprinkle with little sugar. Bake at 350° for 12 to 14 minutes. Makes 8 1/2 to 9 dozen.
Bake bread sticks as directed. When cooled, cut in half to make 2 short bread sticks. Place lettuce on counter. Next place cheese, then meat. Brush the bread sticks with your choice of dressing. Roll up with lettuce on the outside. Secure with a toothpick.
Cook pasta shells or bows in boiling water according to package directions. Make cheese sauce according to package directions or mix canned cheese sauce with a little milk. Drain pasta and put in a 2-quart casserole pan. Mix in ham pieces and corn. Slowly pour cheese sauce over pasta mixture; mix well. Bake covered in a 350° preheated oven for 30 minutes. Easily serves 4.
Combine brandy, coffee and 1/4 cup chocolate syrup. Put in blender with ice cream and whirl until just blended. Pour in tall glasses. Keep in freezer until ready to serve. Top with additional chocolate syrup. If desired, turn mixture into pan and freeze.
Mix flour, sugar and cinnamon. Combine oleo, water and cocoa in a saucepan. Bring to a boil. Cool. Add to flour mixture. Add remaining ingredients. Bake in a loaf pan at 350° for 30 to 35 minutes. Use your favorite frosting.
Mix flour, salt, soda, butter, baking powder and 1 cup brown sugar until crumbly. Pack half in greased pan. Combine remaining ingredients and boil 5 minutes, spread over crumbs. Cover with other half of crumbs. Bake at 350° for 30 minutes.
Mix well. Serve on a bed of leafy lettuce. Top with peaches or tomatoes.
Mix sugar, margarine, dates and beaten egg together on low heat for 8 to 10 minutes. After it begins to boil, stir often. After dates have almost melted, set aside to cool, about 10 minutes. Add nuts, Rice Krispies and vanilla. Roll into small balls and then roll in coconut. Makes 2 to 3 dozen.
Mix all ingredients together in a bowl. Place one pie crust in a casserole dish, then pour in the chicken mixture. Put the remaining pie crust on the top. The pie crusts may need to be stretched with a rolling pin. Bake at 350° for 40 minutes.
Mix oil, sugar, eggs and plums. Add flour, soda, salt, cloves, cinnamon, nuts and food color. Mix well. Pour into Bundt pan, greased and floured. Bake 1 hour 15 minutes at 350°.
Mix butter, sugar, 6 eggs and lemon juice and mix thoroughly in the top of a double boiler. Cook, stirring constantly, until thick. It should be the consistency of pudding before you take it off the heat. May take 10 minutes or so. Take off the heat and cool.
Cream oleo and sugar. Add eggs, one at a time, beating well after each addition. Dissolve soda in milk, add to creamed mixture. Place flour in large bowl. Add dates, nuts, cherries and orange slices. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. Bake in two loaf pans (9 x 5 x 3-inch) or three smaller loaf pans or bake in tube pan at 250° for 2 1/2 hours. Let sit in pan overnight. Will keep 8 months as good as it was when cooked. This can be wrapped in Saran Wrap, about three layers, to keep moisture in; freeze.
Add all ingredients plus brown sugar and herbs to taste. Then bring to a boil and pour over meat.
Mix the flour and the salt together. Next, add the oil and water. Work the mixture with your hands until it is dough like. If the dough is wet, add more flour. If it is dry, add more water. When it is just right, add the hand lotion. Store in the refrigerator.
Pour milk into a bowl. Add limeade and fold in Cool Whip. When thick, pour into cooled, baked pie shell. Refrigerate for 3 hours before serving. Serves 6 to 8.
Combine all ingredients and mix well. Shape into bite-size meatballs. Broil for 1 to 2 minutes on each side, turning until evenly cooked. Serve immediately or place over warmer to keep hot. Serve with picks. Double or triple for a large crowd. These are good plain or with the sauce.
Sift together flour, sugar and other dry ingredients. Cut in shortening until mixture is crumbly. Combine egg, orange juice and orange rind in small bowl. Add to crumb mixture all at once, stirring just enough to moisten.
Bake on greased cookie sheet at 350°F 20 - 25 min. In microwave, 10 min. on HIGH. Good with blackberries or peaches.
In large mixer bowl, cream the butter, shortening and sugar. Add egg yolks. Beat until light and fluffy. Mix together flour and baking soda. Add flour to the creamed mixture alternately with buttermilk; mix until smooth. Stir in vanilla, coconut and nuts. Whip egg whites until stiff. Fold into the cake batter. Blend well. Grease and flour 3 round 9-inch cake pans. Turn batter into pans. Bake at 350° for 25 to 30 minutes or until cake tests done.
Mix together the flour and baking powder and set aside. In a medium bowl, beat the egg and add the sugar, mixing well. Add the margarine. Alternately add the flour and milk. Fold in the blueberries. Bake in a greased and floured 9 inch pan at 350° for 30 minutes. Can be doubled.
Beat Eagle Brand milk and peanut butter. Add biscuit mix and vanilla. Shape into 1-inch balls.	Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly browned at 375°.
Beat mashed potatoes; add eggs, sugar, milk and butter. Beat well. Add yeast, that has been dissolved in water. Beat in flour and salt until smooth. Let rise until double. Roll dough out and cut into donuts. Let rise again. Fry in oil at 375° until golden.
Preheat oven to 400°. Melt butter on cookie sheet. Add pecans; roast until brown, stirring frequently. Melt 1/2 pound Candiquick in double boiler. Add pecans and mix. Spoon onto waxed paper.