HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut butter into flour. In a separate bowl, combine egg yolks, salt and rum. Combine. Knead dough on a floured board. This can also be done in a bread machine or pasta maker. Let the dough set in a bowl for about 30 minutes. Roll out a small about of dough, about 1/8 inch thick. The thinner the dough the better. Cut into strips about 1 X 4 inches long. Pull one end through the slit. Fry in hot oil a few at a time. Drain. Sprinkle with confectioners sugar.
Mix cream cheese and sugar, then add peanut butter and mix well. Fold in 1/2 carton Cool Whip. Pour mixture into graham cracker crust. Add remaining Cool Whip on top. Refrigerate pie.
Slice squash and chop onion; boil 10 minutes. Drain. Mix soups, sour cream and carrots. Fold in squash and onion. Add half of stuffing mix and 1/4 cup of melted oleo. Sprinkle rest of stuffing mix on top and pour other 1/4 cup melted oleo over top. Use a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Slice liver thin and mix with cornstarch and crushed garlic. Brown quickly in hot oil. Add finely sliced onion and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. Makes 4 servings.
Mix sugar, flour and egg yolks. Mix with rhubarb. Put in an unbaked pastry shell. Bake until rhubarb is done (approximately 45 minutes). May top with meringue.
Grease and flour 13 x 9-inch pan. Pour nuts in the bottom. Combine butter, brown sugar, vanilla, eggs, flour and salt. Spoon over nuts. Sprinkle candied fruits over top and press into top of batter. Bake at 300° for 1 hour. Cool before cutting.
Blend the cottage cheese, skim milk, lemon or lime juice, honey and ginger in a blender until smooth. Chill before serving.
Fifteen minutes before baking, place rack in center of oven and preheat to 375°. Line 12 muffin cups with paper liners. To make the muffins, in a food processor, process the flour, sugar, butter, buttermilk, walnuts, eggs, maple flavoring, baking powder and salt for 3 seconds. Run a spatula around the sides of the work bowl; then pulse once or twice, just enough to combine. Leave the batter in the bowl and carefully remove the metal blade. Insert the all-purpose (4 mm) slicer. Slice the cranberries into the batter. Remove the slicer and fold them in with a spatula.
Place each frozen loaf on a cookie sheet alone, greased and covered as per package instructions. Let rise.
Mix jello, boiling water and cold water. Put into a 9 x 13-inch dish. Let set slightly. Add pineapple, sliced bananas and marshmallows. Let set and get firm in refrigerator. Mix pineapple juice, flour, egg and sugar. Cook until thick. Add cream cheese and let cool. Prepare the Dream Whip. Fold into mixture. Spread over chilled jello. Refrigerate.
Mix all ingredients and drop in hot syrup. Bake at 350° for 25 minutes.
Brown ground beef; add onions, green pepper and celery. Cook until tender; add salt, chili powder, sugar and flour; stir. Add tomato juice and catsup; stir. Simmer 1 hour; add cooked beans. Cook on low for 1 to 2 hours. This will freeze well for later use.
Mix margarine, 1/2 cup powdered sugar and the vanilla. Stir in flour, salt and nuts. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
In a shallow baking pan, toast bread crumbs in a 350° oven for 8 to 10 minutes or until lightly browned. Set aside.
Melt 1 tablespoon butter in a 9 x 13-inch Pyrex pan. Add cream of mushroom soup, cream of chicken soup, 2 soup cans of water and chopped green olives. Mix; stir in raw rice. Salt and pepper fryer. Place in pan; cover with foil and bake about 1 hour at 350°. Uncover and bake about 10 minutes to brown.
Cream butter, Crisco and sugar. Add eggs one at a time. Sift dry ingredients and add alternately with milk. Bake 1 hour and 25 minutes at 325°.
Mix together milk, water and vanilla pudding. Chill 5 minutes. Add Cool Whip. Place vanilla wafers in dish; add bananas, then the mix.
Mix all ingredients. Grease casserole dish and pour in 1/2 cup water. Shape into loaf. Place in dish and cook almost an hour at 350°. When almost done, spread catsup on top of meat loaf. Better when really brown.
Blend soda, sugar and spices together. Mix all other ingredients in a separate bowl with the cup of sourdough starter. Add soda mixture and mix until just moistened. Fill greased muffin tins 3/4 full. Bake at 350° for 20 minutes.
Rinse turkey fillets and pat dry. Set aside. In a small bowl, combine remaining ingredients. Pour into rectangular enamel or ovenproof glass baking dish. Add fillets, turning to coat evenly. Cover and refrigerate for several hours or overnight, turning fillets several times. Grill or broil marinated fillets. Serve hot. This dish is also good chilled and sliced over salad greens. (Keep covered in the refrigerator.) Serves 6.
Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Gradually add flour, mixing well. Shape into 3/4-inch balls; dip in 2 slightly beaten egg whites, then roll in finely chopped walnuts lightly covering ball. Place 1 inch apart on greased cookie sheet. Press down center of each ball with thumb. Bake at 350° for 15 to 17 minutes. Let cool, then add cherry or strawberry preserves in center.
Preheat oven to 350°. Cream the butter and sugar well. Beat in eggs, one at a time. Mix in flour. Stir in vanilla. Grease and flour a 13 x 9-inch pan. Pour 3/4 of the batter in pan. Drop pie filling by teaspoonfuls, then drop remaining batter over filling by spoonfuls. Bake for about 45 minutes until golden brown.
Combine all ingredients. Bake, uncovered, for 45 minutes at 325°. Add paprika on top before serving. May also add a little butter.
Use a large bowl; glass is pretty. Layer in this order: spinach, sprinkle with salt, pepper and a little sugar; bacon; eggs; iceberg lettuce, sprinkle with salt, pepper and sugar; Spanish onions and peas. Cover with a mixture of mayonnaise and Miracle Whip (or use all mayonnaise). Spread shredded cheese on top. Do not toss. Should stand 6 to 8 hours, but best if served within 18 hours.
Wash and peel cukes; slice. Add sliced onion and green pepper. Combine 2 cups sugar, 1 cup vinegar, 1 tablespoon celery salt and 1 teaspoon salt; let set 30 minutes. Combine all ingredients and set in refrigerator.
Put peaches and juice into a 9 x 3-inch ungreased pan. Sprinkle dry cake mix evenly on top of peaches. Drizzle melted margarine on top of cake mix. If desired top with nuts and/or coconut. Bake at 350° for 45 minutes.
In large skillet, empty large can tomatoes; cut hot dogs thin like a dime. Place over the tomatoes; let simmer until all juice is gone; salt and pepper to taste. Serve over rice. Costs less than $3.00.
* One can (16 ounces) peeled tomatoes can be substituted for the 3 large tomatoes.
Layer meat in casserole. Mix soups and sour cream; pour over meat. Mix stuffing with broth or water and melted margarine. Place over meat and soups in casserole. Cover and bake 1 hour at 350°. Let stand 15 minutes before serving.
Put chocolate chips in double boiler on low until melted. Add peanut butter and keep warm. Cream oleo and sugar; beat in eggs and vanilla. Sift together flour, cocoa, baking powder and salt. Stir into egg mixture. Add pecans. Spread in bottom of greased 13 x 9-inch baking pan. Bake in 350° oven for 15 to 20 minutes or until crust tests done. Sprinkle marshmallows evenly on top and bake 3 more minutes. Cool. Add Rice Krispies to chocolate and peanut butter mixture and spread on top of cooled bars. Chill, cut into bars and store in refrigerator. Makes 3 to 4 dozen.
Put ingredients in a heavy Dutch oven or large casserole. Add large chunks of potato, carrots, celery, a small head of cabbage and several small onions. Mix together thoroughly and cover tightly. Bake 4 hours at 325°. Do not peek!
Remove skin from chicken. Mix all ingredients, except chicken. Place chicken parts in deep glass bowl, then pour marinade over to completely cover chicken. Marinate overnight. Cook on grill while basting with marinade, about 1 hour cooking time. Do not use any leftover marinade.
Peel and quarter apples. Mix together other ingredients. Pour over apples in a 9 x 12-inch baking dish. Bake at 275° for 1 hour. Baste every now and then. Serve warm or cold with ham, pork roast or chops or barbecue.
Cut apricots into quarters and place in saucepan with water. Simmer until tender; cool. Cream butter and sugar, add eggs one at a time and beat well. Add flour, soda, cooled apricots. Sprinkle cherries, almonds and raisins with flour and add. Spoon batter into 2 large or 4 small greased and floured loaf pans. Bake in 275° oven for about 1 1/2 hours or 1 1/4 hours for small pans. Cool in pans on rack and pour 2 Tbsp. rum over each loaf while still warm.
Cook squash, celery and onion together in a small amount of water until tender. Drain and add remaining ingredients (save crumbs for top). Place in a 1 1/2-quart casserole dish; top with remaining crumbs. Bake for 30 minutes.
Combine in saucepan flour, sugar, and salt. Add water and vinegar. Cook over low heat, stirring until thickened. Remove from heat and pour into blender, add eggs, blending in oil slowly. Chill before using.
Cream together sugar, butter and Crisco. Add eggs, one at a time, mixing well after each one; sift dry ingredients together 3 times. Add to egg mixture alternately with milk. Mix well after each addition. Add vanilla. Bake in a tube pan in oven preheated to 325° for 1 hour or until it springs back when touched.
Cut melons in half and remove seeds. Use a melon shell with leaf lettuce. Divide melon balls among lined shells. Mound a generous 1/3 cup cottage cheese in center of each. Place 1/4 cup strawberries around each mound. Makes 4 servings.
Thoroughly combine all ingredients and pour into pastry shell. Bake in 350° oven 40 to 45 minutes.
In 1 1/2-quart (or slightly larger) microwave safe bowl, mix peanuts, sugar, corn syrup and salt. Cook four minutes in microwave. Stir and cook an additional four minutes. Add butter or margarine and vanilla. Blend and cook two more minutes. Add baking soda. Stir until light and foamy. Pour onto greased cookie sheet and spread very thin. Cool completely. Break into pieces. (Entire cooking time is 10 minutes.)
Grate the rind fine in a bowl. Add sugar, flour, egg yolks and butter and mix. If hard to mix, add a little lemon juice to soften. Add the rest of the lemon juice, then the milk and egg whites. Pour into unbaked pie crust and bake at 450° for 10 minutes, then 400° for 25 minutes more. Makes 1 pie.
Beat cream cheese in large bowl until smooth. Gradually add sugar until well blended. Add melted chocolate and vanilla. Mix well. Refrigerate 1 hour.
Boil potatoes in skins about 15 to 20 minutes. Skin the hot potatoes and dice. Toss the sugar and vinegar with the warm potatoes. Add remaining ingredients. Refrigerate. Can garnish with green pepper rings and/or paprika, radishes or parsley. Best if made the day before serving. Serves 15. Must do ahead.
Melt bark. Add chocolate chips and peanuts. Mix well. Drop by teaspoons on greased cookie sheet. Refrigerate until set.
Chop peppers and onions together. Cover with boiling water and let stand 5 minutes. Drain well. Repeat for 10 minutes and drain well. Add sugar, spice and vinegar; cook 15 minutes and can in hot jars.
Shred cabbage. Dice pepper and shred carrot. Blend mayonnaise, sugar, vinegar, salt and pepper and add to vegetables. Toss lightly and refrigerate.
1st Layer: Mix margarine, flour and cream; spread in a 9 x 12-inch pan. Bake 20 minutes at 350°.
Remove cabbage leaves carefully; wilt in hot water. Blend beef, rice, butter, tomato sauce, salt, red pepper and cinnamon. Place about 2 tablespoons of beef mixture in each leaf; roll up firmly and secure with wooden toothpicks. Arrange cabbage rolls close together in pan; cover with tomatoes. Cover; simmer 1 hour and 10 minutes or until beef is done. Could be baked also in covered casserole.
Mix sugar, water, vinegar, pimentos, salt and pepper together and boil for 5 minutes to make sauce. Mix cornstarch and cold water. Make a paste. Add to sauce, stirring until thick and clear. Wrap 1/2 water chestnut with 1/3 slice bacon. Secure with toothpick. Bake or broil until bacon is done, turning as necessary. Dip bacon in sauce. All this may be made and frozen. (Do not bake the bacon before freezing.)
Peel and clean the shrimp. Combine all other ingredients in a small bowl. Place shrimp in a large glass bowl. Pour marinade over shrimp and refrigerate for 1 hour or more. Soak bamboo skewers in water. Place shrimp on skewers and grill the shrimp 2 minutes on each side, just until they curl and turn pink, brushing with the marinade. Serves 6.
Combine all ingredients in mixing bowl. Mix well. Drop by teaspoonful onto lightly oiled baking sheet. Bake at 375 degrees for 10 to 15 minutes or until browned. Yields about 4 dozen.
In a small pan, mix the honey and the brown sugar. Heat until boiling point and continue mixing. Add the butter, peanut butter and vanilla and mix well.
Pour over top of casserole. Bake in 325° oven for about 45 minutes or until bubbly.
Beat eggs. Add salt, pepper, chopped onion, chopped bell pepper, rolled oats and milk. Mix well. Add beef and pork. The secret of a meat loaf is to have it very moist, hardly holds together in pan. Shape meat into a loaf. Bake in a heavy pan. Small amount of water (1 cup) around the meat loaf. Baste several times during cooking period. Bake in 375° oven for one hour or more, if needed.
Dissolve jello in boiling water. Add juice and drained fruits. Fold in marshmallows. Chill until set.
Brown and drain beef; mix all ingredients together. Bake at 350° for 1 1/2 hours.
In a mixing bowl, combine all ingredients. Drop by a round tablespoonful into greased miniature muffin tin. Bake at 400° for 15 to 20 minutes or until golden brown. Makes 1 dozen.
Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts. Mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325° (no preheat). Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans.
Flour chicken and place in the skillet. Mix remaining ingredients and pour over the chicken. Cook with cover on for 45 minutes at 350° or until tender and brown.
In bowl, mix salt and Lea & Perrins with melted butter; mix well. Put together other ingredients in Ziploc bag. Pour butter mixture over cereal in bag; shake well. Pour into large bowl and microwave 5 to 6 minutes. Stir every 2 minutes. Spread on absorbent paper to cool. Store in airtight container. Makes 9 cups.
Layer the Stove Top stuffing first, then the chicken. Next mix soup with broth and pour over stuffing and chicken. Crumble the crackers over mixture, then pour melted butter over the crackers.
Mix all ingredients. Put 1/2 of mixture in blender and blend well. Add the rest of mixture and blend.
Melt margarine in a 2-quart bowl. Add pie filling. In separate bowl, mix sugar and flour together. Add egg; mix until crumbly. Sprinkle on top of fruit. Bake for 30 minutes at 350° or until brown.
Saute the noodles, sunflower seeds and almonds in oil until lightly brown. Don't mix together until ready to eat.
Bake according to directions on box in 9 x 13-inch cake pan. While hot, punch holes in cake. Pour Eagle Brand milk over cake and then pour cream of coconut over cake. Let cool, cover with Cool Whip. Then cover with can of coconut. Let it stand overnight.
Mix butter, sugar and vanilla thoroughly. Measure and sift flour and salt together. Blend in. Mix in nuts and chill dough.
Soak oats in water and juice for 15 minutes. Cream oil and sugar. Add oats and remaining ingredients. Spoon into greased muffin pan. Bake at 350° for 20 minutes. Makes 1 dozen.
In Dutch oven combine all ingredients except flour and butter. Cook over medium heat, stirring occasionally, until heated through (15 to 20 minutes). In small bowl, stir together flour and butter; stir into hot soup. Continue cooking, stirring occasionally, until thickened, 5 to 8 minutes. Makes 8 servings.
Mix together lemon cake mix, egg and oil. Press in ungreased 9 x 13-inch pan. (Save 1 cup for topping.) Bake at 350° for 15 minutes. Beat together cream cheese, lemon juice and egg. Spread over crust. Top with 1 cup left from crust. Bake 15 more minutes at 350°. Refrigerate and cut into small bars. Sprinkle with confectioners sugar.
In small bowl, mix 5 tablespoons sugar and cinnamon together. In large bowl, mix all other ingredients, except apples. Batter will be thick. Grease tube pan. Cover bottom of pan with batter. Add a layer of apples; sprinkle with sugar-cinnamon mixture. Repeat this twice more. (There will be 3 layers of apples.) End with a thin layer of batter. Bake at 350° for 1 1/2 hours.
Cut up cabbage; cook on top of stove with a little warm water. Mix hamburg, salt, pepper, onion and rice together with a little warm water. Rinse and top peppers. Stuff with hamburg mixture. Cook until hamburg is almost done. Put tomato paste on top of peppers and cook until peppers are soft. Put in fridge overnight. Serve next day.
Debone and take skin off boiled chicken. Break up into small pieces. Set aside. Boil spaghetti in 1 cup broth and other water. Saute onions, pepper and celery in butter until soft and clear. Combine 1 cup broth, Ro-Tel, cream of chicken soup, 1/2 pound Velveeta and simmer on stove. Add onions, peppers, celery, chicken and cooked spaghetti to mixture. Once mixed, pour into casserole dish and top with other half of Velveeta. Bake at 350° until cheese is melted.
Cream shortening. Add sugar and cream well. Add well beaten egg yolks.	Then add flour that has been sifted 3 times with salt and baking powder along with milk (a little of each at a time). Last, fold in well beaten egg whites. Bake at 350° for 20 to 25 minutes. Makes 3 square layers. Also, this recipe is used for cupcakes.
Drain juice from oranges and pineapple and heat to boiling. Add Jell-O and dissolve. Add cream cheese and let stand for five minutes. Add other ingredients and refrigerate.
Slowly melt butter and Velveeta together. Mix in pimentos. Beat eggs well and add to mixture, stirring constantly. Remove from stove. Add 1/2 cup mayonnaise and cool.
Preheat oven to 400°. Brown meat and prepare noodles according to package directions. Combine all ingredients and place in casserole dish. Bake in preheated oven for 25 to 30 minutes, covered.
Brown meat with garlic and onion. Drain. Add tomato sauce, chili powder, salt and pepper. Heat a 9 x 13-inch pan. Line bottom with 6 tortillas. Add meat on top. Cover with remaining 6 tortillas. Spread chicken soup over these. Pour milk over soup. Cover with shredded cheese. Bake 25 minutes at 350°. A very easy and tasty dish!
Cream together butter, sugar, cinnamon and flour. Add vinegar and eggs. Add pecans and raisins. Bake at 400° in 2 pie shells for about 10 minutes. Then turn to 300° for 35 to 40 minutes. To prevent pies from browning too fast, place pan of water on top rack.
Put salt and enough water to cover first 4 items and let set for 4 hours. Drain well. Add the rest of the vegetables.
Mix all ingredients to a soft ball. Make out in small balls and roll in sugar. Flatten and place 2 inches apart on cookie sheet that has been sprayed with a nonstick spray. Bake at 350° for 10 to 15 minutes.
Mix cake mix, butter and 1 egg very carefully until crumbly. Put 3/4 cups aside for top. Press remaining into 9 x 13 pan. Mix pumpkin, pumpkin pie spice 2 eggs and milk. Stir and pour on top. Add 1/4 cup sugar and 1 teaspoon cinnamon to reserve and sprinkle on top. Bake at 350° for almost 1 hour. Knife in side will come out clean.
Combine pretzels, melted margarine and sugar; press into 9 x 13-inch pan. Bake at 400° for 8 minutes, then cool.
Cream the margarine and brown sugar. Beat in egg and vanilla. Combine dry ingredients. Gradually add to creamed mixture. Stir in oats, gumdrops and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake 12 to 14 minutes at 350°. Makes 5 to 6 dozen cookies.
Combine sweetened condensed milk and lemon juice. Add drained pineapple and pie filling. Mix well. Fold in Cool Whip and nuts. Turn into baked pie crusts. Garnish as desired with additional Cool Whip, nuts and cherries. Refrigerate.
Slice ham thin, then into strips. Brown lightly to complete cooking. Drain. Add pepper jelly; simmer. Serve hot.
Beat eggs. Add sugar, vanilla and nutmeg. Bake in 325° oven for 1 hour or more. Pats of butter on top.
Cook shells and cheese as directed on box. Saute onion. Add rest of ingredients. Heat. Add shells and cheese. Mix well. Put in a casserole dish. May sprinkle grated cheese on top, as desired. Bake at 325° to 350° until bubbly.
In skillet, cook beef, celery and onion until meat is brown and onion is tender. Drain off fat. Stir in drained beans, mushroom soup, Worcestershire sauce, 1/4 cup water, 1/4 teaspoon salt and 1/8 teaspoon pepper. Simmer to blend flavors, about 10 minutes, stirring occasionally.
Line a greased 9 x 13 pan with whole graham crackers. Stir to blend the melted butter, sugar, egg and milk; bring to a boil. Remove from heat and add nuts, coconut, graham cracker crumbs and vanilla. Pour over layer of crackers and cover with another layer of graham crackers. Cover with icing.
Put all ingredients in a gallon plastic jug and finish filling with water. Shake before pouring. May be frozen and served a "slush".
Mix flour, baking powder and salt. Add Mazola oil. Beat sugar, vanilla and egg mixture with mixer until light and fluffy. Add flour mixture and mix well. Chill dough 1 hour. Roll out on floured board; cut into desired shapes. Cook at 400° for 9 minutes. Makes 3 dozen.
Brown ground beef; add spaghetti sauce. In a separate bowl mix water, egg and cottage cheese. In oblong glass dish put a single layer of uncooked noodles. Top with a layer of beef mixture, then a layer of cheese mixture. Repeat with noodles, beef and cheese. Top with Mozzarella cheese. Heat 8 minutes on High. Cover and heat 30 to 32 minutes on power level 5. Let stand for 15 minutes before serving.
Combine beef, salsa, salt and pepper; mix lightly together. Form into 4 oval patties 1/2-inch thick. Place on broiler pan rack. Broil 10 to 12 minutes; turn once. Combine tomato and salsa; top half of each tortilla with equal portions of lettuce, salsa, burger and the cheeses. Fold tortilla over burger. Serves 4.
Cream butter; beat in sugar. Add eggs, one at a time. Mix dry ingredients together and add alternately with buttermilk. Stir in vanilla and pears.
Mix all together, except enough cheese to spread over top. Place in casserole dish and bake 45 minutes at 350°. May be prepared the day before and placed in refrigerator overnight. Flavors will blend in.
Combine spinach, eggs, crumbled bacon, cheese and onions in large bowl. Combine mayonnaise and dressing; mix well. Serve over spinach.
Brown onion, celery, pepper and hamburg in butter. Mix soup, tomato juice and seasonings. Layer in greased 4-quart casserole: 1/2 cabbage, 1/2 potatoes, all of meat mixture and 1/2 sauce. Repeat layers. Top with bacon strips. Do not cover. Bake at 350° for 1 1/2 to 2 hours.
Mix crumbs with melted margarine. Press into bottom of 8 inch pie plate.
Heat oven to 400°. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 to 8 servings.
Place cut up chicken in greased casserole dish (9 x 13). Mix in separate bowl: sour cream and soup until well blended. Pour over chicken. Sprinkle with poppy seeds. Crush Ritz crackers and sprinkle on top of mixture. Melt butter and pour over crackers. Sprinkle more poppy seeds on top. Bake at 350° until hot, about 30-45 minutes.
Heat oven to 350°. Brown and drain sausage and set aside. Add eggs, mustard, milk and salt. Beat one minute on medium. Stir in cheese, bread and sausage. Pour into 13 x 9-inch pan, ungreased. Bake 30 to 40 minutes. Can be doubled, tripled or quadrupled.
Cook 2 1/2 hours in oven at 350° with cover on. Bottle while hot.