HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift and measure flour. Add salt. Cut in shortening until the size of peas. Beat egg with water and vinegar. Add to dry ingredients and mix. Makes enough for 2 (2 crust) pies or 4 (1 crust) pies.
Beat ingredients together until smooth and oranges are broken into small pieces. Bake in three layers in greased and floured cake pans at 350° for 25 minutes or until done.
Mix butter, sugar, peanut butter and Rice Krispies well. Form mixture in balls about the size of a walnut. Melt chocolate chips and paraffin in double boiler. Dip balls in this mixture and place on wax paper until chocolate is set.
Brown little steaks in skillet on both sides. Add 1 can Campbell's beef broth soup. Add chopped onion and green pepper. Cook on low heat 1 hour. When done, broth can be thickened with cornstarch.
Mix together and top with crushed Hi Ho crackers. Cook in oven at 350° until bubbly.
Cook eggs 10 minutes, then drain off water. Cover with cold water to cool eggs some, then peel hard-boiled eggs. Cut into halves lengthwise and scoop yolks out into bowl. Mash with fork until real fine, add mustard, Miracle Whip, sugar, salt and pepper. Spoon into egg halves and sprinkle with paprika.
Cream together sugar and shortening. Add eggs and molasses; mix well. Mix flour, cinnamon, soda, salt and oats, then add to first mixture. Add nuts and raisins to mixture. Drop by teaspoon. Bake 8 to 10 minutes at 375° to 400°. Makes about 5 dozen 2 1/2-inch cookies.
Combine ingredients. Add scallops and toss to coat. Cover and refrigerate 1 hour (stir occasionally). Remove scallops from marinade. Reserve. Thread scallops on 4 skewers. Place skewers in shallow microwave dish and cover with plastic wrap. Vent corner. Cook 3 to 4 minutes on High (100%). Rotate dish 1/4 turn halfway. Let stand 2 minutes.
Spread rice in bottom of large casserole. Put chicken on top of rice. Mix soup and water and pour over chicken. Add onions and other ingredients if desired. Cover. Bake at 350° about 1 to 1 1/4 hours or until chicken and rice are tender.
Cream shortening and brown sugar together. Add egg yolk and vanilla. Add, by hand, flour (will be very heavy and dry). Grease cookie sheet (jelly roll pan works best), spread dough in by hand and pat down. Bake at 350° for 12 to 15 minutes (or less) until slightly brown.
Bake cake mix as directed on package in 9 x 13-inch pan. Boil for 5 minutes the pineapple with juice and the sugar. Pour on top of hot cake and cool. Add bananas on top. Sprinkle with instant vanilla pudding. Top with Cool Whip, then sprinkle with coconut, nuts and cherries. Put in refrigerator for a day or two.
Cut up ham in small pieces and mix in with the potatoes, eggs and cheese that have been cut into chunks. Add the mayonnaise and mix well. Put in baking dish and bake, covered, 30 minutes at 350°.
Melt butter and flour, then slowly add milk, cheese, tabasco, soy sauce and rest of seasonings until thick. Layer beans, mushrooms and water chestnuts in a greased 9x13 pan. Pour cheese mixture on top. Sprinkle sliced almonds on top if desired. Bake 350 degrees for one hour.
Rinse lentils. Put in large saucepan with salted water to cover and cook over low heat for about 20 minutes or until tender and still holding shape. Drain and reserve liquid.
Slice apples directly into pie plate. Mix remaining ingredients to a crumbly consistency and spread on top of apples. Bake for 1 hour at 350°.
Layer first six ingredients in large salad bowl. Cover and refrigerate overnight. Add cheese and toss before serving.
Combine meat, onion and garlic in a large casserole. Cover and cook at High setting for 10 minutes or until meat loses its reddish color, stirring once or twice. Add remaining ingredients, mixing thoroughly. Cover casserole and heat until mixture comes to a boil. Reduce microwave temperature to Slow or Defrost and cook for about 1 hour, stirring a few times. After cooking, allow chili to stand for a few minutes before serving.
Beat eggs until foamy, stir in applesauce, sugar, oil and milk. Gradually add dry ingredients, stir in nuts and candied fruit. Spread in greased 9 x 5 x 3 inch pan. Sprinkle on top cinnamon, brown sugar and chopped pecans, press lightly with hand. Bake 350° for 1 hour. Can sprinkle confectionary sugar to cover top last 1/2 hour if too brown.
Cream mayonnaise and cream cheese together. Warm soup in small pan. Dissolve gelatin in water and add to soup. Add onions, celery, pimentos and seasonings into cream cheese mixture. Pour soup into cream cheese mixture; stir well. Add crab; mix well. Pour into a mold. Refrigerate 1 hour or more. Can serve from bowl like a dip or loosen by setting mold in hot water until side of mixture loosens from mold pan, then turn onto dish and serve with crackers or vegetables.
Mix dry pudding mix with Cool Whip and add spices. Stir in the Amaretto to taste. Serve with fresh fruit dippers.
Combine all ingredients (except nuts) and chill for several hours. Form into balls and roll in nuts. Serve with crackers.
Preheat oven to 350°. Line 12 muffin cups with cupcake papers. In a small bowl, mix the graham cracker crumbs and melted margarine together. Divide the cracker mixture among the 12 cups, then press into the cups.
Cream together sugars, eggs, margarine and oil. Add vanilla and sour milk. Add dry ingredients and mix well. Add zucchini and mix. Pour into a greased and floured 9 x 13 pan. Sprinkle with chocolate chips and walnuts. Bake at 325° for 40 to 45 minutes or until center is firm.
Dissolve jello in hot water. Combine cold water and ice cubes to make 1 1/4 cups. Add to jello, stirring until slightly thickened. Stir in strawberries and bananas. Place cake cubes in large bowl. Sprinkle with orange juice. Spoon jello mixture over cake and chill 10 to 15 minutes. Mix pudding; let stand a few minutes to thicken. Fold in Cool Whip. Spoon over jello in bowl. Chill. Garnish with Cool Whip and whole strawberries.
Drain mushrooms; reserve liquid. Combine liquid and enough hot water to make 1 cup. Add bouillon cube. Saute onion and mushrooms in butter in skillet; stir in flour. Gradually add bouillon and cream. Cook over medium heat until mixture thickens. Add rice, chicken, parsley, salt and pepper.
Brown onions lightly in shortening. Add meat. Break up particles so meat mixture is very fine. When brown, drain and add peppers, tomato juice and water. Add rice. Season to taste, stirring well. Bring to a boil. Reduce heat. Let simmer about 30 minutes or until peppers are tender.
Trim roast; salt and pepper. Sprinkle with flour and pat all sides of roast to be sure it is well coated with seasonings and flour. Heat oil in a Dutch oven; brown all sides of the roast, remove and set aside. If there is not enough oil remaining in the Dutch oven, add a little more and make a roux by browning some of the remaining flour in the oil and then adding water. Return roast to pan with the onion; cover and bring to a slow boil. Lower heat and cook slowly for 1 to 2 hours depending on size of the roast. The last 30 minutes, add potatoes and carrots. Serve with rice and salad for a full meal.
Preheat oven to 375°. Grease an 8 x 11-inch pan. Combine cornmeal, salt and soda; blend well. Stir in bacon grease. Add sour cream, corn and eggs, mixing well. Spoon half of the batter into prepared pan. Sprinkle with cheese and chilies. Cover with remaining cornbread batter. Bake at 375° for 35 to 40 minutes or until golden brown.
Put corn in baking dish. Beat eggs and add sugar and milk. Pour over corn. Crumble crackers; melt butter and stir together. Sprinkle over top and cook at 325° for 45 minutes or until brown.
Combine both mixtures together. Put in smaller containers and cover (such as plastic butter dish). Refrigerate/chill. Serve with crackers or vegetables as dip.
Cook cranberries in water on high until all cranberries pop. Add Jell-O and sugar. Add pineapple, apples and nuts. Chill.
Heat all ingredients until boiling; then simmer until peas are done (about 2 to 3 hours).
Cream margarine, sugar and vanilla. Beat in eggs. Blend in cocoa, then stir in flour and nuts. Pour into a small pan and cook at 325° for 30 to 35 minutes.
In large bowl, sift together the first 6 ingredients. Cut in margarine with fork. The mixture should resemble coarse crumbs. Stir in granola cereal. In small mixing bowl, beat eggs. Stir in applesauce. Fold egg mixture into dry ingredients; mix until just moist. Pour into greased 8 x 4-inch loaf pan. Bake in a 350° oven for 50 to 60 minutes.
Mix butter, salt, pepper, flour and milk. Cook until smooth and bubbly. Boil 1 minute, stirring constantly. Add corn and eggs. Pour into greased dish and sprinkle with Ritz cracker crumbs. Bake at 350° for 30 minutes.
Cream butter and sugar on high speed for at least 10 minutes. Add melted chocolate and continue beating on high speed for another 10 minutes. Add eggs, one at a time, beating on high speed for 10 minutes between each egg. Add vanilla. Mix well. Mixture wil be very creamy and rather thin. Pour into cooled, baked 8-inch pie crust and place in refrigerator until firm, 2 to 3 hours. Serve very thin slices since this is very rich! Garnish with whipped cream.
Mix milk, butter, sugar, cocoa and salt. Bring to rolling boil over medium heat. Remove from heat. Add oatmeal, peanut butter and vanilla; mix well. Drop by spoon onto large cookie sheet or wax paper. Cool and enjoy.
Have margarine and eggs at room temperature. Beat margarine until creamy; add sugar and beat until fluffy. Add eggs, one at a time, beating for 1 minute after each addition, then 2 minutes more after all eggs have been added. Sift together flour, baking soda and salt. Add to sugar mixture alternately with sour cream, beginning and ending with flour. Add flavorings and beat until well blended. Pour into 10-inch Bundt pan and bake for 1 1/2 hours at 350°. Cool on rack for 15 minutes before removing from pan. Sprinkle with powdered sugar when cool.
Mix all the ingredients until creamy. Take 30 Ritz crackers and melt butter or margarine over them. Sprinkle on top of dessert and refrigerate. Crush crackers.
Add mashed potatoes, butter and milk. Let cool. Once cool, add 1 cup flour. Knead until smooth. Heat electric frypan to 400°. Take a large spoonful and roll it out until it is flat and thin (but thick enough to pick up with a spatula). "Fry" dry (no oil in pan); turn and bake other side. Should have light brown spots, but be soft and flexible.
Cream the peanut butter, oil, Crisco and sugar. Add eggs one at a time. Add flour, baking powder, salt, milk and vanilla; mix well. Take out 1 1/2 cups of batter. Add cocoa to that and mix. Pour batter in greased tube pan. Then take cocoa batter and whirl into batter a few times. Try not to hit sides of pan. Put pan of water under cake to keep moist while baking. Bake 1 1/2 hours at 325°.
Mix ingredients using 1/2 of cheese and 1/2 onion. Put in a casserole dish. Bake 25 minutes at 350°. Add rest of onion and cheese. Put back in oven another 5 minutes.
Saute vegetables in margarine until tender, but not browned. Blend in flour, dry mustard and chicken broth. Cook at least 5 minutes. Blend in Cheddar cheese, Parmesan cheese and beer. Let simmer at least 10 minutes. Season and serve with French bread and tossed salad.
Preheat oven to 350°. Cook raisins in water until water evaporates. Add to applesauce, eggs, water and oil; mix well. Blend soda and flour. Add cinnamon, nutmeg and vanilla. Pour into 2 (8 x 8-inch) cake pans or greased loaf pan. Bake at 350° for 25 minutes or until done.
Combine lemonade and 1 gallon cold water. Steep lavender for 10 minutes in boiling water. Strain and pour into lemonade mix. Great for entertaining at showers, etc.
Dissolve yeast in water. Let stand 5 minutes. Stir in flour, salt and oil. Knead until a smooth ball. Let rise in a greased, covered bowl about 10 minutes. Pat in a greased pizza pan or cookie sheet. Bake at 425° for 20 to 25 minutes. I double this recipe for an easier to handle, thicker crust!
Combine all ingredients, mixing well. Chill about 1 hour. Makes 12 servings.
Combine all ingredients except nuts. Shape into a ball and roll in nuts. Chill and serve with wheat crackers.
Mix all ingredients together well. Roll into long log roll and chill in refrigerator for about 12 hours. Slice and serve.
Sift 1 1/2 cups flour, baking powder and salt into bowl. Cream 1/2 cup margarine and 1 cup sugar in mixer bowl until smooth. Add eggs 1 at a time, mixing well after each addition. Add vanilla and sour cream; mix well. Add flour mixture alternately with milk, mixing well after each addition and beginning and ending with flour mixture. Spoon half the batter into greased 9-inch baking pan. Top with blueberries, then remaining batter. Combine remaining 1/3 cup sugar, 1/4 cup flour and cinnamon in small bowl; mix well. Cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 30 to 35 minutes or until golden brown. Cool on wire rack for 5 minutes. Serve warm. Yield: 9 servings.
Remove skin and bones from salmon. In a large mixing bowl, flake salmon with a fork. Add bread crumbs, minced onion, green onions, beaten egg, milk and butter. Mix well. Shape into patties. Fry in deep fat until brown.
Preheat oven to 325°. Mix together everything except the flour. Stir in flour just to mix and roll out the dough. Cut into desired shapes. Bake on ungreased cookie sheets for 12 minutes. Remove from oven and sprinkle tops with sugar before removing cookies from pan. Cool on wire racks.
Melt butter in a 13 x 9-inch pan. Put frozen blintzes in dish and coat well with butter. Mix remaining ingredients with electric mixer and pour over blintzes. Be sure to cover all. Bake 50 minutes at 350°. Serve with applesauce, sour cream or jam.
Beat egg whites until fluffy. Blend in sugar and salt. Place Mascarpone in bowl; stir until smooth. Blend into egg mixture. Add Marsala; beat until fluffy. Place enough ladyfingers to cover bottom of dish. Brush with sweetened Espresso (do not soak cookies). Place 1/2 of cheese mixture over ladyfingers. Dust with chocolate powder. Repeat process, placing another layer of ladyfingers on top of first layer. Brush with Espresso. Put in remaining cheese mixture; dust with chocolate powder. Chill before serving.
Drain spinach thoroughly, squeezing out liquid. In skillet, cook sausage until brown; drain fat. Stir in tomato sauce; set aside. In large bowl, combine drained spinach, cottage cheese, Parmesan and egg; spread mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon sausage mixture over spinach mixture. Top with Mozzarella; cover and chill several hours or overnight. Before serving, sprinkle croutons over cheese. Bake at 350° for 40 minutes. Serves 8. Contains 344 calories, 20 gr. fat, 86 mg. cholesterol.
In a small bowl, beat eggs. Gradually add sugar. Mix until blended. Add melted butter and bourbon. Blend in cornstarch. Stir in pecans and chocolate chips. Pour into unbaked pie shell. Bake in a 350° oven for 45 minutes. Cool 1 hour. Serve warm topped with bourbon flavored topping.
In medium saucepan, combine cornstarch, sugar and salt. Stir in milk and evaporated milk. Cook over medium heat, stirring frequently, until pudding coats spoon, about 10 minutes.
Bring first 4 ingredients to a boil. Sift together next 3 ingredients. Mix together next 5 ingredients. Add dry mixture to cocoa mixture, then add egg mixture. Stir well.
In a medium bowl, stir together peanut butter and softened butter. Add powdered sugar, milk and vanilla. Stir until well combined. Stir in peanuts. Shape the mixture into two 10-inch rolls. Set aside.
Combine flour, baking powder, meal, sugar and salt in a medium sized mixing bowl. Stir together. Add chopped onion, egg and beer. Mix thoroughly. Heat oil. Drop mixture by teaspoons into hot oil; fry until brown.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream the butter. Gradually add egg; mix well. Alternately add dry ingredients with pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup of dough. Spread into a pumpkin shape. Add a bit to the top to form a stem. (M&M's candies may be added for eyes, nose and mouth.) Yields 20 cookies.
Melt butter in a large skillet over medium heat; add zucchini, carrots and onion and saut 8 to 10 minutes or until tender. Remove from heat; stir in sour cream and next 3 ingredients. Spoon into lightly greased 1-quart baking dish. Sprinkle with breadcrumbs. Bake at 350° for 20 minutes or until thoroughly heated. Yield: 4 servings.
Combine apple juice and onion in medium non-aluminum saucepan. Cook over medium heat 4 minutes or until onion is tender. Add remaining ingredients. Stir well. Bring mix to a boil over medium heat. Cook 1 minute or until thickened, stirring constantly. Serve warm over spinach salad. Yields 1 1/2 cups.
Brown meat with onion and pepper. Add rest of ingredients in large kettle. Bring to slow bowl and simmer for 2 hours.
Mix all ingredients. Beat egg whites and fold in last. Bake in uncooked pie crust for 10 minutes in a 400° oven, then reduce heat to 350° and bake 35 to 40 minutes longer. Do not overcook.
Mix soup and gelatine and heat slightly. Mix remaining ingredients and heat slightly; add to mixture. Form into two balls and chill for several hours.
Combine flour, corn meal, baking powder, soda and salt. Set aside. In a mixing bowl, combine margarine, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 35 to 40 minutes or until bread tests done. Cool for 10 minutes in pan.
Combine carrots, raisins and chopped walnuts in a bowl. Combine remaining ingredients, stirring well. Add carrot mixture. Toss gently.
Cook and drain broccoli. Place in shallow baking dish. Mix together soup, eggs and mayonnaise. Pour over broccoli and sprinkle bread crumbs on top. Bake.
Place ginger, a little at a time, in a garlic press to extract juice (you should have about 1 1/2 teaspoons). In a blender container or food processor bowl, combine ginger juice, pineapple juice, orange juice, yogurt, lime juice and cilantro. Cover and blend or process until nearly smooth. Serve immediately. Makes about 6 servings.
Mix ingredients together and bake in a casserole dish at 350° for 30 minutes.
Cook rice and broccoli separately. Saute onion in 1/2 stick of margarine. Mix all in casserole dish; bake until mixture and cheese are melted.
Cook water and cornstarch on medium heat until bubbles form. Stir constantly. Remove from heat. Stir in sweetener and Jell-O. Let cool. Add berries and pour in baked graham cracker crust. Cool and serve with Cool Whip.
Turn oven on to 450°. Grease a 6-cup muffin tin with butter that is at room temperature. (Grease even if using a nonstick pan.)
In large pan, mix oleo, sugar, peanut butter and milk. Bring to a boil for one minute; remove from heat; add oats and vanilla. Stir until oats are mixed; drop by teaspoonful on sheets of wax paper. Let cool.
In blender, grind oranges and use juice for grinding apples. Then grind cranberries with water. Strain. Mix sugar with cranberries. Mix jello with water, then fold in other ingredients.
Mix together lightly ground beef, bread crumbs, egg, milk, onion, salt, pepper and nutmeg. Gently form into small balls (1 1/2-inches). Brown in hot fat. Add about 1/4 cup hot water. Cover. Simmer 20 minutes. Serve hot with slightly thickened pan gravy. Makes 6 servings.
Wash and core apples. Place in covered baking dish. Fill center of apple with margarine. Mix sugar, cornstarch and cinnamon. Sprinkle over apples. Cover apples half way with water. Stir mixture. Bake at 350° until apples are tender. Spoon mixture over apples often while cooking.
Cream together butter and sugar. Add eggs, one at a time, beating well after each addition.	Sift dry ingredients together and add to creamed mixture. Add bananas and nuts. Pour into well greased loaf pans and bake at 250° to 300° from 1 to 2 hours. A few of the pecans may be saved for sprinkling over the top of each loaf before baking. Yield: 2 loaves.
Mix ingredients; store in Tupperware. Use 1/4 of mix to 3/4 water; mix.
Cook all together (eggs, mayonnaise, mustard, vinegar and salt). Dissolve cheese into mixture. Add pimientos.
Mix together the berries and sugar; let set 20 minutes, stirring often. Boil together the water and Sure-Jell for 1 minute. Add boiled mixture to berries; stir for 3 minutes. Pour into jars or freezer containers; let set for 24 to 48 hours. Put into freezer and let stay until ready to use. Good also over ice cream or cake.
Fry bacon and set aside. Saute onion and bell pepper in bacon drippings. Drain and reserve 3 to 4 tablespoons of the grease. Put the cabbage in the grease and fry, stirring until cooked but still crisp. Add the crumbled	bacon, onion and bell pepper mixture just before completion of cooking.
Use 1/2 uv the above 'n layer in order above...do this twice...pore the soup 'r broth over top 'n cook in preheated oven (400°) fur an hr...iffin it should start to dry out on top, put a piece uv foil on. Remove foil 'n top wid bakon strips...let cook til bakon iz krisp.
Blend sugar, flour and syrup. Add butter. Mix well. Add eggs, one at a time, beating after each addition. Stir in vanilla and pecans. Mix well. Pour into unbaked pie shell. Bake 40 to 45 minutes at 375°.
Combine all ingredients in Dutch oven over medium-high heat. Bring just to a boil; turn heat to low, cover pan with lid and allow to cook gently, 30 minutes or until pasta is tender.
Blend all and bake for 15 to 20 minutes at 375 degrees on a greased cookie sheet. After browned, remove from oven and press into a 10-inch pie pan, reserving 1/2 cup for topping.
Combine all ingredients and place in unbaked pastry shell. Bake 45 minutes at 350°. Cool before cutting.
Heat oven to 375°. Line 12 muffin cups with paper liners. Stir together flour, baking powder and salt; set aside. Beat butter and 1/2 cup of sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add preserves, milk and vanilla. Mix in on low speed. Mix in dry ingredients with a spoon; fold in strawberries. Divide batter among muffin cups. Mix remaining 2 tablespoons of sugar with cinnamon. Sprinkle over muffins. Bake until set in center, 25 to 30 minutes. Cool in pan for 20 minutes before removing muffins from the cups.
Cook French-style green beans with golden mushroom soup and beef bouillon cube for 1 hour at light boil. Drain off, through colander, 1/2 of liquid. Pour into casserole dish with lid.
Preheat oven to 350°. Prick pie shell with fork. Bake 10 minutes. Set aside to cool. Preheat oven to 400°. Mix together the sugar, flour, salt, nutmeg and cinnamon in a large bowl. Add peaches and toss gently. Spoon mixture into pie shell. Pour whipping cream on top. Bake 40 to 45 minutes. Let cool to room temperature. Serve with whipping cream.
Cream oleo, peanut butter, sugars, egg and vanilla. Add flour, salt and soda sifted together first. Shape into balls and drop in mini muffin pans. Bake 10 minutes at 375°. Push candy in cookies as soon as you take them out of oven. Push until just top of candy shows. Cool 10 minutes in pan and remove.
Grind cranberries; add rind of oranges and cut up oranges. Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
Let potatoes thaw for 30 minutes. Mix all ingredients together in a large bowl. Place in greased 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Cut sweet potatoes into bite size pieces. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover, about 15 minutes, or until tender (disregard this step if using canned potatoes). Drain and set aside. Spread pie filling in an 8 x 8 x 2-inch baking dish. Arrange cooked fresh or canned sweet potatoes atop. In a small mixing bowl, stir together cranberry sauce, apricot preserves and orange marmalade; spoon over sweet potatoes. Bake, uncovered, in a 350° oven for 20 to 25 minutes, or until heated through. Serves 6 to 8.