HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and salt in bowl. Cut in margarine until like coarse meal. Add water, a little at a time until pastry forms balls. Two balls form flat circles, one inch thick. Refrigerate one hour, cover first.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large mixer bowl combine brown sugar, butter, egg yolk and vanilla. Blend in flour and salt. Press mixture into prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven; immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes. Spread evenly over crust; sprinkle with pecans. Cool completely; cut into bars.
Place crackers in a large bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake until well-blended. Pour over crackers and stir well. Pour onto cookie sheet and bake at 150° for 15 to 20 minutes, or until golden brown.
Boil the sugar and milk together for 4 minutes. Mix together the Marshmallow Creme and peanut butter. Spread in greased 9 x 13-inch baking dish. Put walnuts on top.
Brown hamburger. Set aside. Cook noodles, strain. Put noodles in an 8x8-inch (or 9x13) pan. Place hamburger meat on noodles, then cut Velveeta cheese into small squares and place on top of hamburger and noodles. Finally, bake at 350° until cheese is melted (about 20 minutes). Serve hot.
Preheat oven to 300°. In a medium bowl, combine flour, baking soda, lemon zest, coriander and poppy seed. Mix well with a wire whisk and set aside.
Prepare shell and chill. Melt butter and chocolate in a heavy saucepan over low heat. Pour into a medium size bowl. Cool slightly. Add eggs, sugar and corn syrup. Beat with rotary beater until well blended. Stir in vanilla and pecans. Pour into shell. Top with ice cream or whipped cream.
Grease a 9 x 13-inch pan. Place rice in pan and place chicken on top. Add mushroom soup and water. Top with Lipton onion soup mix. Bake for 2 hours, covered with foil, at 325°.
Brown ground beef along with onion, garlic and oregano. Drain off excess fat from ground beef.
Brown ground beef. Do not drain meat. Add chopped cabbage, chopped onion, and shredded carrots. Add soy sauce. Cook on low to medium heat. (Be sure to place lid on pot.) Cook for 15 minutes, stirring frequently. Turn on low heat. Cook another 15 minutes. Add more soy sauce if needed. Place 2 Tbsp. of meat mixture into each won ton wrapper. Seal wrapper by brushing water on sides of wrapper and then press together. Press down the whole wrapper. Deep fry until it floats.
Peel and cut onion into 1/4-inch thick slices. Cut each slice crosswise to make about 1 1/2 cups coarsely diced onion. Heat oil in skillet. Add onion and bacon. Saute over medium heat until onion is soft. Stir in potatoes, salt and pepper, turning until browned, about 10 minutes. Pour egg in. Remove from heat; carefully mix with spatula until egg is set. Sprinkle with parsley. Makes 4 servings.
In saucepan cook garlic in butter until garlic begins to brown. Discard garlic. Stir flour and mustard into butter. Add beer. Cook and stir until bubbly. Stir in Worcestershire sauce; gradually stir in cheese until melted. Transfer to fondue pot. Spear bread, vegetables or meat on fondue forks. Swirl in fondue to coat. Serves 6.
In a mixing bowl, cream the butter and 1 cup of sugar. Add egg yolks; beat well. Add potatoes and mix thoroughly. Combine flour, cocoa, baking powder, cinnamon, salt, nutmeg and cloves; add to creamed mixture alternately with milk, beating until smooth. Stir in vanilla and nuts. In a mixing bowl, beat egg whites until foamy. Gradually add remaining sugar; beat until stiff peaks form. Fold in batter. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done.
Mix well (except fruit) and pour into buttered bake pan. Pour 4 to 6 cups cooked sweetened fruit over batter. Bake at 350° for 20 to 30 minutes until done.
Simmer roast, onion and cloves in water in crock-pot for 10 to 12 hours.
Mix the first 4 ingredients and beat for 2 minutes. Spread in a greased and floured 9 x 13-inch pan (will be sticky). Add remaining cake mix to 5 tablespoons of margarine; set aside. Pour 1 can of pie filling over dough. Spread crumb mixture on top of filling. Bake for 30 minutes at 350°. Glaze with icing.
Saute the onion and garlic in the oil in a nonstick skillet briefly, for about 2 to 3 minutes. Place the sliced potatoes into a 9-inch glass baking dish. Add the wilted onion and garlic and mix. Sprinkle with pepper, thyme and vegetable seasoning. Pour the broth over the potato mixture and sprinkle with cheese. Bake in a preheated 425° oven for 30 to 40 minutes or until lightly browned and tender.
Cream sugar and shortening. Add eggs, cocoa, milk and flour. Mix well. Add soda, vanilla and hot water. Stir well. Pour into prepared pan. Bake at 350° for 40 to 45 minutes.
In heavy saucepan mix sugar, flour, egg yolks and salt; slowly add all milk and use a wire whisk or wooden spoon to combine. Cook over medium heat until it starts to thicken, add butter and cook until thick and creamy. Remove from heat and add vanilla. Pour into baked pie shell and top with egg whites which have been beaten until they hold soft peaks beating in 1/4 cup sugar. Spread over filling and bake until brown at 375°.
Grease a 9 x 13-inch glass dish. Layer blintzes. Whisk together and pour over blintzes: eggs, sour cream, orange juice, vanilla, sugar and butter. Sprinkle with cinnamon and sugar. Bake 1 hour at 350°.
Mix all dry ingredients (except cheese) with buttermilk and oil. Add water, if needed. Pour 1/2 of ingredients in greased skillet. Sprinkle with cheese. Pour rest of ingredients in. Sprinkle a small amount of cheese on top, if desired. Bake until done.
Combine marshmallow cream and softened cream cheese. Mix until well blended. Add flavoring and 1/2 cup pureed strawberries. Mix again. Garnish with 1/2 strawberries on toothpicks.
Beat sugar, pumpkin, oil and vanilla. Sift dry ingredients and add to pumpkin mixture. Blend in chips and nuts. Drop by spoonful onto cooking sheet. Bake at 350° for 12 to 14 minutes. Makes 3 to 4 dozen.
Combine the sugars, shortening and vanilla. Add the eggs, one at a time; beat. Add the remaining ingredients. Mix well. Add chocolate chips if you like.
Put ham slices between paper towel to dry. Mix other ingredients together to spreadable consistency. Spread mixture on ham slices, roll and stick with 5 toothpicks. Refrigerate overnight and slice between toothpicks. Serve attractively, using parsley to garnish.
Cook until thick and cool. Pour over sliced bananas. Add crushed peanuts and mini marshmallows.
Cut up vegetables and stir into the egg; dip in cornmeal, salt and pepper. Fry in oil or bacon drippings (uncovered). Turn often until nicely browned, about 25 minutes.
Mix all ingredients together. Cook in a crock-pot on low for 8 to 12 hours or on high for 2 to 3 hours.
With mixer, blend. Pour batter into a greased 9 x 13-inch cake pan. Sprinkle topping over batter. Bake at 350° for 30 minutes. Will be very moist.
Combine lemon juice, honey and cinnamon; pour over orange slices in a bowl and refrigerate overnight. Drain oranges and set aside liquid. Place oranges in bottom of large trifle bowl. Layer fresh fruits until bowl is topped. Pour the set aside liquid over the fruit. Serve chilled. Garnish with mint sprigs.
Dissolve yeast. Melt butter. Mix with cold milk and add to the yeast. Stir in salt and flour. Cover bowl and let rise 1/2 hour. Knead until smooth. Divide into 8 portions. Shape each piece into oblong roll 5 inches long. Place egg on the roll, a little above center. Cut slits at 2, 4, 6, 8 and 10 o'clock. Pull the dough and shape arms and legs. Put arms over and across the egg. Place on greased cookie sheets and cover with kitchen towel. Let rise, covered, until doubled in size. Bake at 350° to 375° until lightly browned. If you take them out of the oven too soon, the egg will not be cooked. Be sure they are browned, not burned! Can be frosted and/or decorated. Makes a cute little egg man that can be your lunch! Can use raisins for eyes.
Soak venison in salt and vinegar 5 or 6 hours or overnight. Rinse and put in roasting pan with 2 or 3 cups of water. Salt and pepper to taste. Sprinkle 1 package onion soup mix over meat. Wrap entire meat in bacon and sprinkle other package of soup mix over the wrapped meat. Cover with foil and bake at 350° for 4 or 5 hours or until tender.
Cut elephant in bite-size pieces, this will take about 2 months. Add enough brown gravy to cover. Cook about 4 weeks. This will serve 3,800 people. If more are expected the rabbits may be added. Do this only if necessary, as most people don't like hare in their stew. If feeding a multitude, add 5 loaves and 2 fishes.
Wash cukes; do not peel. Slice cukes and onions thinly. Place in large deep pan. Add all remaining ingredients. Mix well. Bring to a boil, but do not boil. Can hot. Makes 7 to 8 pints.
Spread rice in greased 9 x 13-inch baking dish. Rinse chicken and pat dry. Arrange over rice. Combine onion soup mix, chicken soup, water and butter in bowl; mix well. Pour over chicken. Bake, covered, at 350° for 1 1/2 to 2 hours or until tender. Serves 4 to 6.
In a large skillet, cook onions and garlic over medium heat until soft. Stir in zucchini, summer squash and green peppers. Cook about 20 minutes. Add remaining ingredients, except cheese. Cook about 10 minutes more. About 1 minute before done, sprinkle liberally with cheese and mix in. Serves 4 to 6.
Melt oleo and sugar over heat for 2 1/2 to 3 minutes. Remove from heat; add pecans. Pour over graham crackers. Bake 7 minutes at 350°. Remove from oven and sprinkle chocolate chips over all.
Mix together first three items and press in 9 x 13-inch pan. Bake for 10 minutes at 350° and cool.
Peel rutabagas; cut into 1/2-inch cubes. Combine with onion and bacon drippings in a 2-quart casserole. Cover with heavy-duty plastic wrap and microwave at High for 16 to 20 minutes or until tender; stir every 4 minutes. Add vinegar, sugar, salt and pepper to rutabaga; stir well. Cover and microwave at High for 8 to 9 minutes or until thoroughly heated and sugar melted, stirring after 4 minutes. Stir in green onions. Let stand, covered, 2 minutes. Yields 6 to 8 servings.
Mix the first 5 ingredients and put in a baking dish. Mix flour and brown sugar together. Sprinkle over top of sweet potatoes; then sprinkle on nuts and 1/3 cup of melted butter. Bake at 350° for 30 minutes.
Blend sugars, Cool Whip and cream cheese in mixing bowl until smooth. Place one layer of cake on plate; spread with some of sugar mixture and then spoon on some of pie filling. Continue until all layers are stacked. Ice the outside of cake with sugar mixture and then spoon rest of pie filling on top, letting some run down sides.
Sift 1/2 cup sugar and next 5 ingredients in large bowl. Cut in butter until crumbly. Combine egg, pumpkin, milk and raisins in bowl; blend well. Add to flour mixture; stir until just mixed.
Before beginning your pie, thaw out your deep-dish pie crust and generously poke holes in the crust (bottom and sides). Bake it for 10 minutes at 400°. After you remove it, lightly brush with melted butter.
Beat eggs 1 minute (fluffy). Add flour, sugar, salt, butter, vanilla and pecans. Pour into greased and floured pie plate or square baking dish. Bake at 325°. It is done when top is golden brown (approximately 30 minutes).
Heat oven to 350°. Grease pan or miniature cupcake pan. Mix all ingredients together, then spread in pan. Bake until golden brown, approximately 25 minutes. Let stand about 10 minutes before serving. (Can be served hot or cold.) Makes about 4 dozen.
Mix bananas, orange juice, lemon juice, sugar, cream and milk together. Pour into an ice cream freezer and freeze according to freezer instructions.
Sift together flour, soda and salt. Cream together butter and peanut butter and add sugar and brown sugar, creaming well. Add unbeaten egg and vanilla. Blend in the dry ingredients gradually and mix thoroughly. Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on greased baking sheets. Bake in moderate oven at 375° for 8 minutes. Remove from oven. Top each cookie with a Hershey's Kiss, pressing down firmly so cookie cracks around the edge. Return to oven and bake 2 to 5 minutes longer until golden brown.
Cover vegetables with water; boil to near dry (do not dry). Add remaining seasonings. Semi-mash and add half and half and milk. Heat to simmer. Sprinkle with paprika.
Chop and heat chicken and onion in skillet. In separate large pan heat soups, milk, chilies and cheese until melted. Place a large spoonful of chicken in tortilla. Add a spoonful of cheese mixture. Roll up each tortilla and place in 11 x 13-inch pan. Repeat for each tortilla. Pour remaining cheese mixture over all the rolled up tortillas. It should cover all. Bake at 350° for 20 minutes.
Preheat oven to 350°. Layer in a 12 x 8 x 2-inch baking dish 1/3 of the hominy and 1/3 of the corn. Sprinkle lightly with salt and pepper. Add 2 to 3 tablespoons chilies. Dot with butter and 4 more tablespoons sour cream. Sprinkle with 1/2 cup of both cheeses. Repeat layers 2 times. Bake for 35 to 40 minutes. Serves 12.
Use regular water glass. Put in honey and vinegar. Fill with water. Drink 3 times a day.
Cook the raisins and water for a few minutes; cool and drain (save juice). Cream together the white sugar and margarine. Add the eggs; beat. Add raisin juice alternately with flour mixture (flour, soda, salt and cinnamon). Add the raisins. Put into greased and floured pan. Bake at 350° for 25 minutes.
Melt caramels, milk and margarine in double boiler. Roll marshmallows in caramel mixture and then in Rice Krispies.
Blend fruit and nuts. Add French dressing and chill 15 minutes. Just before serving, drain off excess dressing and serve on a lettuce leaf with a dash of whipped cream and a sprinkle of paprika.
Mix ingredients. Bake in baking shells at 350° for 20 minutes. Squeeze lemon juice over shells before or after baking.
Mix flour and salt. Cut in shortening until crumbly. Add cheese. Sprinkle with water and form into ball. Roll pastry into 15-inch circle. Place on floured round baking sheet. Combine creamer, sugars, flour, salt and spices. Sprinkle with half the mixture over pastry. Cut butter into remaining half until crumbly. Arrange apple slices overlapping in circles on crust. Top with remaining crumbs. Bake at 450° for 30 minutes. Serve warm. Makes 12 servings.
Boil milk, cocoa, sugar and salt together. Add the butter and vanilla, then set aside to cool.
Put cooked and deboned chicken into baking dish (9 x 13-inch). Dilute soups with 2 cans of chicken broth and pour over chicken (use broth chicken was cooked in). Melt margarine and add dressing mix, onion, loaf bread and egg. Mix well and pour over chicken and soup mixture. Bake at 350° for 30 minutes.
Simmer 1 (2 to	2 1/2 pound) frying chicken (cut up) in lightly salted water for 20 minutes. Drain. Sprinkle chicken pieces lightly with salt.	Coat with butter and set aside. Sift together flour, baking powder and salt; set aside.
Cook macaroni twirls according to package directions. Rinse in cold water and drain. Mix in other ingredients. Chill.
Fry onion and chopped tomato until tender in oil (a little oil). Put in chopped spinach and fry until tender. It is a must to eat with fingers! Each bite is rolled with a pinch of Ugali.
Put beef cubes in 3-quart microwave baking dish. Sprinkle with salt. Combine gravy mix and 1 cup water; stir. Pour over meat. Cover and cook on High 5 minutes; stir. Cover and cook on Bake (60) for 20 minutes. Add celery, carrots and potatoes. Stir lightly so that vegetables are covered with gravy. Add more water for a thinner gravy. Cover and cook on Simmer for 25 to 30 minutes or until meat and vegetables are tender. Remove and let stand 5 minutes before serving.
Heat oven to 350°. Cook spaghetti as directed; set aside. In Dutch oven, melt margarine. Stir in flour. Add chicken broth and cook, stirring constantly, until sauce is thickened. Remove from heat. Stir in half and half, sherry, parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and spaghetti into sauce. Put 1/2 of Mozzarella cheese into this mix.
Blend chicken and almonds together with the cream and add the seasonings. Spread between buttered slices of bread.
In skillet, heat oil over medium-high heat. Add chicken. Sprinkle with mix. Saute 4 minutes each side or until done. Add lemon juice and stir, scraping brown bits from bottom of pan. Turn chicken and add parsley. Serve over rice or pasta.
In saucepan, combine sugar and flour; gradually stir in milk and chocolate. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount hot mixture into yolks. Immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooked baked pastry shell. Spread meringue atop pie and bake at 350° for 12 to 15 minutes; cool.
Place all ingredients except oysters in the blender, cover. Press button 7 for 20 seconds. Remove cover and add oysters and liquid in can and cover. Press button 3 for 10 seconds or until the oysters are coarsely chopped. Pour mixture in saucepan and heat, stirring until thick and smooth.
Mix rice, pepper, chives, onion, mushrooms, chestnuts, salt and pepper. Add melted margarine and marinate for 1 hour (overnight is okay). Add broth and bake for 1 hour at 300° to 350°. Add slivered almonds for the last 20 to 30 minutes.
Cream butter and sugar. Add eggs and beat well. Add dry ingredients alternately with nuts and apples. Bake at 350° in a 9 x 13-inch pan, about 1 hour.
Place the asparagus in a shallow greased baking dish. Combine the red pepper, mayonnaise, cheese and green onion. Fold the beaten egg whites into the other ingredients and spread over the asparagus. Bake at 350° for 20 minutes or until heated through.
Mix flour and vanilla pudding in a small bowl. Add egg, milk and margarine. Beat 2 minutes. Pour into well greased 8 x 2-inch cake pan, Pyrex dish or deep dish pie plate. (Do not use regular pie plate.)
Mix sugar, shortening, egg and tomato soup together. Add flour, baking powder, baking soda, cinnamon, cloves and nutmeg. Add nuts and raisins. Bake at 350° for approximately 50 minutes in loaf size pan.
Beat all ingredients, except apple, with whisk or hand beater until smooth. Stir in apple. Pour scant 1/4 cup butter onto hot griddle for each pancake (grease griddle if necessary). Cook until pancakes are dry around edges. Turn. Cook until brown. Makes about 14 pancakes.
Wash potatoes. Slice potato in middle (like you are going to cut potato in half, but don't). Wrap in aluminum foil. Arrange in an iron skillet or baking dish. Put about 1-inch of water in dish. Bake at 350° for 1 hour or until potatoes are tender when pricked with a fork.
Add crushed garlic to taste and a few drops fresh lemon juice. Combine all in jar and shake well. Will keep in refrigerator for a few weeks.
Mix ingredients. Heat oil in deep pan or deep fryer. Let iron heat in oil; dip in batter just up sides. Dip in oil until brown. Flip off onto paper towels to drain. Sprinkle with powdered sugar.
Saute onion and garlic in oil until limp. Remove from heat. Drain and chop artichoke hearts; add to onion and garlic. Beat eggs; add to mixture. Add remaining ingredients and mix well. Pour into greased 7 x 11-inch pan. Bake at 350° for 1/2 hour. Let cool; cut into squares. Good for parties or holidays as appetizers.
In a triffle, or clear glass bowl, layer pound cake. Top with pudding, prepared as per package directions. Spread strawberry filling over pudding and top with Cool Whip. Chill. For variation use lemon pudding mix or blueberry pie filling in place of strawberry pie filling.
Combine graham cracker crumbs, melted butter, brown sugar and press mixture in bottom of a 9 x 13 pan. Prepare 2 envelopes of Dream Whip as per package instructions. Blend together cream cheese and confectionary sugar. Fold cream cheese mixture into Dream Whip. Spread this mixture on top of base. Top with cherry pie filling. Refrigerate overnight before serving.
Combine all ingredients and simmer 45 minutes. Remove bay leaf before serving. Makes 4 servings.
In large bowl, mix 2 cups water, yeast, salt, sugar and melted butter. Stir or let stand until ingredients are mixed well and yeast is dissolved. Add 3 cups flour and mix well with electric mixer. Gradually add 3 more cups flour, stirring well. Place in greased bowl and cover with cloth. Put in warm place and let rise unti l double in bulk. Shape dough into loaves, rolls or cinnamon rolls. Let rise again. Bake at 375° until brown.
Thoroughly combine crushed fruit and yogort. Fold in Cool Whip; blend well. Spoon into crust and freeze for 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving. Store any left over in the freezer.
Saute onions in butter until golden brown. Stir in flour to make a smooth paste. Gradually stir in consomme. Cover and simmer 30 minutes.
Boil potatoes until tender. Peel and mash. Add all other ingredients except marshmallows. mix well. Pour into a greased 12 x 8 x 2-inch baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with marshmallows. Bake about 5 minutes or until brown.
Mix in order and drop on cookie sheet. Bake at 350° for 6 to 7 minutes. (Maybe longer if you want a crispier cookie.)
Combine and pour over meat loaf and bake in moderate oven at 350° for 1 hour or until cooked through.
Preheat oven to 350°. Cream shortening and sugar. Add egg yolks, one at a time. Melt chocolate in boiling water; add to creamed mixture. Dissolve soda in 1/4 cup milk. Alternately add flour and milk to first mixture. Add vanilla and salt. Fold in stiffly beaten egg whites. Makes 6 layers. Bake in 350° oven for 30 minutes. Make two kinds of frosting.
Cook broccoli and drain. Mix all ingredients except crackers. Put in square baking pan. Sprinkle crushed crackers over the top. Bake about 45 minutes until crackers brown in 350° oven. Serves 6.
Cream together sugar, brown sugar, oleo, peanut butter, egg and vanilla. Mix flour, soda and salt and add to creamed mixture. Roll dough into 36 balls. Place in small muffin tins. Bake 8 to 10 minutes at 350°. After baking, remove from oven and immediately place small peanut butter cup in center of each cookie (press it down). Let cool completely before removing from pan. Be sure to remove foil from peanut butter cup before using!
Mix together sugar, eggs, pumpkin and oil. Add flour, baking powder, soda, cinnamon and nuts or coconut. Bake in well-greased and floured 10 x 15-inch pan at 325° for about 1/2 hour. Frost with cream cheese icing when cool.
Pears should be undrained. Frozen strawberries, thawed and undrained. Apples sliced a cubit. Bananas, sliced. Refrigerate about 5 to 6 hours. If you use about 1/2 of vanilla pudding, it is better. Try it both ways if you like.
Cook raisins in the water until all liquid boils out. Cool. Add applesauce, sweetener, oil and eggs, mixing well. Blend in the flour, soda, cinnamon and vanilla. Pour into large tube pan. Bake at 350 degrees for 30 to 35 minutes or until center tests done with toothpick.
Mix all ingredients. Pour into well sprayed baking pan (with Pam). Make sure baking pan is deep enough so pudding will not bubble over. Bake at 350° until lightly brown on top.
Cook squash in covered pan in small amount of water along with the onion; squash makes its own liquids; needs only enough water to get it started. Cook until tender but not falling apart. Drain and combine with bread, egg, salt, pepper, basil and half the cheese. Butter 2-quart casserole. Place the mixture in it and dot with butter. Top with remaining cheese. Bake in preheated oven at 375° for 30 to 40 minutes or until firm. Serves 6.
Mix Jell-O and water; let jell until slightly thickened. Add mayonnaise and whip. Add the beef, eggs, olives, pepper, celery and onion. Refrigerate. Cut into squares and decorate with sliced olives.