HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt into bowl. Stir in dry yeast. Cut in butter until crumbly. Add egg yolks, 2 teaspoons vanilla and sour cream; mix well. Chill for 1 hour. Beat egg whites in mixing bowl until stiff peaks form. Add 3/4 cup sugar gradually, beating constantly. Stir in 1 teaspoon vanilla. Fold in walnuts. Divide dough into 4 portions. Roll 1 portion at a time into circle on surface sprinkled with confectioners sugar and granulated sugar. Spread each circle with 1/4 of the filling. Cut into wedges. Roll from wide ends to enclose filling. Place point side down on ungreased baking sheet. Bake at 350° for 12 to 15 minutes or until golden brown. Remove to wire rack to cool. Store in airtight container.
Combine milk, shortening and salt; cool to lukewarm. Add yeast. Let stand 5 minutes. Add 2 1/2 cups flour; beat until smooth. Cover; let rise until bubbly. Add eggs and sugar mixed with spices. Mix well. Add enough remaining flour to make dough that can be kneaded. Let rise until doubled in bulk. Roll out 1/2-inch thick. Cut into doughnuts. Let raise on doughboard until double in bulk.
Sprinkle wafer crumbs in the bottom of an 8-inch pan. Set aside. In a mixing bowl, blend all ingredients except the egg and mini morsels until smooth (blender preferred). Add egg and mix until blended. Fold in the chocolate morsels. Pour the entire mixture over crumbs in the pan and bake at 300° for 45 minutes until the cake is set. Let cool. Cover and chill for several hours. Transfer to a serving flat platter. Garnish with mint sprigs, chocolate curls or strawberries.
Melt over hot water or in microwave the butterscotch chips and butter or margarine. Remove from heat and beat in the brown sugar and egg. Sift together the flour and soda. Add to mixture and beat well. Add the nuts and vanilla. Chill until it can be handled. Shape into 2 rolls. Wrap in waxed paper. Chill in refrigerator or freeze.
Dissolve chocolate in 1/2 cup boiling water. Cream shortening and sugar. Add beaten egg yolks. Add 3/4 cup buttermilk and flour alternately. Dissolve soda in remainder of buttermilk; add salt. Add this and chocolate mixture to batter. Beat egg whites and fold into cake batter. Grease and flour 3 round cake pans. Bake at 325° for 25 to 30 minutes.
Mix 4 cups of flour, yeast, sugar and salt in large bowl. Stir well and add shortening. Add hot water to dry ingredients, all at once. Mix at medium speed for 2 minutes. Add 2 cups flour; mix at high speed for 1 minute. Add remaining flour; mix by hand.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 cup onions in large bowl. Pour into a shallow pre-sprayed casserole. Bake, covered, in a 350° oven for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top. Bake 5 more minutes until top is brown.
Stir together and bring to full rolling boil. Boil hard just 3 minutes. Cool slightly and beat in 1 1/2 cups powdered sugar (sifted) and 1 teaspoon of vanilla. May need a little more powdered sugar.
On bread board, mix 2 teaspoons flour and pepper. Dredge cutlets in this. Melt oleo in heavy frying pan. Saute cutlets about 3 minutes on each side. Transfer to platter and keep warm. In same heavy frying pan, add rest of flour to pan drippings. Stir. Add broth and wine. Cook 1 minute, stirring constantly. Spoon over cutlets. Serves 2.
Blend cottage cheese with milk. Add dry ingredients plus lemon rind and juice to well beaten egg yolks. Stir in cheese and milk. Fold in stiffly beaten egg whites. Turn into unbaked pie shell and bake 10 minutes at 450° then reduce heat to 350° and bake 20 more minutes.
Combine all ingredients and mix well. Store in airtight container. Yields 3 cups dry mixture.
Pick through crab meat to remove any shell fragments. In a bowl, put crab meat, finely crushed package of Knorr onion soup, diced, spiced shrimp and container of sour cream. Blend together well and refrigerate. Wash and cut up vegetables and mushrooms into serving pieces. Arrange on party tray around dip and serve.
Beat eggs with oil in bowl. Add dry ingredients and mix well. Stir in zucchini, onions and shredded cheese. Pour into greased pie plate and bake at 350° for 40 to 50 minutes.
In a large skillet, cook the beef until well done and no pink is showing; drain. Chop up cheese and add to the beef. Stir over medium heat until cheese is melted. Stir in the salsa. Off heat, add the sour cream and combine well. If too thick, add some of the salsa liquid. Serve hot with nachos. The "scoop" type is best.
Put in boiler and add water to cover veggies. Cover and cook until veggies are soft. Add milk, salt, pepper, parsley and eggs. Cover and continue to simmer for about 1/2 to 1 hour. Add 2 teaspoons margarine. Serve hot.
Chop celery, pepper, onion and eggs. Mix with soup, mayonnaise and broken up crackers. Refrigerate until ready to eat.
Preheat oven to 350°. Grease two 12-cup muffin tins or mini-muffin tins. Combine flour, sugar, baking powder and salt in large bowl. Whisk oil, milk, eggs and extract in another large bowl until smooth. Add dry ingredients and mix only until evenly moistened. Stir in poppy seed.
Sift together soda, flour, sugar and cinnamon. Melt and bring to a rapid boil the oleo, shortening, cocoa and water.
In a large skillet, cook the ground turkey, onion and green pepper until the meat is no longer pink and vegetables are tender. Drain; stir in tomato sauce, salt and pepper. Meanwhile, cook noodles according to package directions; drain.
Preheat oven to 325°. Beat eggs 3 minutes. Add flour, sugar and brown sugar; beat well. Stir in softened margarine. Stir in nuts and chips. Pour into pie shell. Bake one hour. Cool. Serve with whipped cream or ice cream.
How do you make homemade ice cream without an ice cream maker? Kick the can! Also known as Roll-the-Can ice cream.
Defrost broccoli and squeeze water out. Put in bottom of 9 x 13-inch cake pan. Put chicken breast in next. Mix soup, lemon juice and Miracle Whip. Pour over chicken. Break up toasted bread in small pieces. Put over soup, then add shredded Cheddar cheese. Bake at 350° for 2 hours.
Preheat oven to 350°. Place chicken in greased flat baking dish. Heat soup, water, rice and soup mix. Pour over chicken. Add cheese over top. Cover with foil. Bake 1 hour. Remove foil and continue baking for 30 minutes. Serves 6.
Mix all ingredients together, except broccoli. Put cooked broccoli in buttered casserole dish and pour mixture over all. Bake at 350° for about 1 hour.
Sprinkle a little flour on pecans. Heat oven to 375°. Beat eggs, sugar, Karo and margarine together. Add vanilla and pecans. Pour in 9-inch unbaked pie shell. Bake for 40 to 50 minutes or until filling is set.
Cream together sugar and cheese until light and fluffy. Beat in mashed bananas and eggs. Add biscuit mix and nuts by hand. Stir until mix is moistened well. Pour into well-greased and floured 9 x 5 x 3-inch loaf pan. Bake for 1 hour at 350° or until done.
Boil chicken, oleo, celery, onions, salt and pepper. Remove from stock; cool. Debone chicken. Add cream of chicken soup, deboned chicken and sprinkle cornmeal into boiling soup a pinch at a time while stirring.
Heat oven to 350°. Pour cereal into large bowl. Heat peanut butter and margarine to boiling in 1-quart saucepan, stirring occasionally. Pour over cereal; toss until evenly coated. Spread in ungreased 13 x 9 x 2-inch pan. Bake 10 to 12 minutes, stirring occasionally. Remove from oven. Stir in pretzels, raisins and nuts. Spread on waxed paper. Cool 2 hours. Store in airtight container.
Spread softened cream cheese on bottom of a 9-inch pie plate. Top with chili. Sprinkle cheeses on top and bake at 350° for 15 to 20 minutes. Serve with tortilla chips.
Warm milk and honey together. Prepare bread cubes, removing crust. Place in a 2-quart buttered casserole dish. Beat eggs slightly with salt; add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300°. Bake for 50 to 60 minutes. May be served warm or cold. Makes 8 servings.
Preheat oven to 350°. Grease well and flour two 8 x 1 1/2-inch layer cake pans or a 9 x 9 x 1 3/4-inch baking pan. Into large bowl of electric mixer, sift flour with sugar, baking powder and salt. Add shortening and milk. At medium speed, beat 2 minutes, occasionally scraping side of bowl and guiding mixture into beaters with rubber scraper. Add egg and vanilla; beat 2 minutes longer. Pour batter into prepared pans; bake layers 25 to 30 minutes, square, 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired.
Dump first 3 ingredients into shallow 2-quart baking dish. Sprinkle with dry cake mix and dot with butter. Bake at 350° for 50 minutes or until crusty and golden brown.
Drain pear halves. Arrange on plate. Take a tsp. of miracle whip and put in center of pear. Sprinkle with cheese.
Put Tuno in food processor for a few rounds to make Tuno flakey. Mix all ingredients with Tuno. Cover over with cheese or cracker mill. Bake 30 minutes at 350°. Serves 6 to 8.
Cook deer roast. Cook first 11 ingredients (except deer roast) until thickens, stirring constantly. Add lemon juice, orange juice and capers. Serve over thin sliced deer.
Melt almond bark. Remove from heat. Add peanut butter and peanuts. Stir well. Add Rice Krispies. Drop by teaspoon on waxed paper.
Combine condensed milk, lemon juice and food coloring in a bowl; mix well. In a separate bowl beat egg whites with cream of tartar and gently fold into the milk and lemon juice mixture. Pour into the prepared crust. Chill for 3 1/2 hours or until set.
Butter or spray a 9 x 13-inch glass baking dish. Fill dish 1-inch deep with cracker crumbs, crusty sourdough, herbal bread or whatever you have on hand. Flake over a layer of home canned salmon. Add a layer of sweet onion and diced celery. Put another layer of bread. Layer cheese if you like. Pour milk (fat-free is fine) until halfway up the dish. Bake 1/2 to 3/4 hour at 350°, covered. Remove foil to crisp up top.
Scald milk with margarine in saucepan. Stir in bread remove from heat, add eggs mixing well. Arrange vegetables in greased baking dish, pour milk mixture over top. Top with cheese, bake at 325° for 45 minutes. Makes 4 servings.
Prepare cake by package instructions. Pour half of batter into a 9 x 13-inch pan and bake at 350° for 15 minutes.
Heat oil; add garlic. Saute beef until nearly well-done; remove from oil. Saute onions, peppers and mushrooms. Add cornstarch to cold water in a separate cup; mix until smooth. Pour over vegetables and stir until thickened. Add beef and bean sprouts. Simmer a few minutes. Serve over rice.
Mix well. Sift or use slotted spoon to mix. Store in glass jar.
Saute onion in melted butter. Add soup, sour cream and cheese. Stir in potatoes and top with bread crumbs. Bake 45 minutes at 350°.
Combine strawberries and cornstarch until smooth. Cook over medium heat until thick. Reserve 1/3 cup, and cool.
Funnel used should have about 1/2-inch opening. Special ones are available in Ocean City or in Pennsylvania Dutch areas. However, not really necessary.
Simmer all vegetables in chicken broth. Add 3 cups milk when vegetables are tender. Bring to boil. Add 1/2 cup milk with flour and butter. Heat slightly, stirring constantly. Remove from heat and add grated cheese. Serves 6.
In a double boiler or heavy boiler, melt together Snickers bars, peanut butter and half and half. Fold in Cool Whip. Pour into crust and freeze. Freeze 4 to 6 hours before serving. Top with Cool Whip; pour chocolate syrup on top and enjoy. It's great and easy!
Sprinkle flavor crystals over ground beef. In large skillet, brown beef; crumble and drain fat. Add flour, milk, onion flakes and onion soup mix. Cook on low heat for 20 minutes, stirring constantly. Add sour cream and cook on low heat for another 10 minutes. Serve over cooked noodles or rice. Serves 6.
Saute vegetables (onion and garlic first). Top with grated cheese and bake until bubbly. Serve with warm tortillas, salsa, sour cream and guacamole. Can put cheese on the table instead of melting on top.
Combine all dry ingredients. Stir in water, oil, food coloring (1/2 bottle for vivid color). Knead until smooth. Add more flour, if needed. Store in airtight container.
Cream shortening and sugar. Add eggs and beat. Add remaining ingredients except oatmeal and mix well. Add oatmeal. Mix and drop by teaspoonfuls onto cookie sheet. Bake at 350° until done, about 15 minutes.
Combine oil, sugar and vinegar; beat with wire whisk until blended. Add remaining ingredients, mixing well. Refrigerate until ready to use. Three-quarter cup of mayonnaise may be added to make Thousand Island dressing.
Fry banana peppers in oil until half done. Add tomatoes and salt. Simmer until done, about 10 minutes.
Sift flour, salt and baking soda, cut in shortening. Add milk and stir. Knead lightly on floured board, roll to 1/8 inch thick. Divide dough into 8 parts. Fill hollow of apples with 1 Tbls. sugar and 1 Tbls. butter. Fold dough over apples and press edges together, place in a shallow baking pan. Sprinkle with sugar and cinnamon mix and dot with butter. Bake at 400° for 30 - 40 minutes.
Dissolve lime in water, stir until dissolved. Soak cucumbers in solution for 24 hours. Remove and wash 4 times. Mix vinegar, sugar, and salt in jar together for later. Put spices in cloth bag, place in bottom of pan. Put cucumbers on top of spices and pour on vinegar, sugar, and salt solution. Soak overnight. Boil 15 minutes. Put cucumbers in and seal.
Mix flour, margarine and pecans. Press mixture into bottom of pan. Bake at 350° for 15 minutes. Cool. Mix sugar with cream cheese and Cool Whip. Make pudding according to directions on package. Spread pudding mix on crust. Top with Cool Whip mixture. Refrigerate.
Combine all ingredients except cake mix, nuts and butter. Mix well. Pour into a 9 x 13-inch baking dish. Sprinkle dry cake mix evenly over pumpkin. Sprinkle nuts over the top evenly. Drizzle butter over top. Bake at 350° for 1 hour. If not done at the end of an hour, turn off oven and let stand 10 minutes. Serve with whipped cream.
Squeeze spinach until dry. Mix together spinach, sour cream, mayonnaise, soup mix, chestnuts and green onions. Cover and refrigerate.
Combine first six ingredients thoroughly with 1 can tomato sauce. Pack firmly into an 8 x 4 x 3-inch loaf pan. Chill for 1 hour. Bake in 350° oven for 1 hour. Pour second can of tomato sauce over loaf. Bake 20 minutes more until loaf is glazed.
Drain corn into baking dish. Beat egg in with corn. Stir in crumbs. Pour milk over and dot top with butter. Bake at 350° for 45 minutes or until light brown on top.
Preheat oven to 350°. Cook spinach according to package directions and drain off all excess water when done. Saut onion in butter until tender. Mix all ingredients, except bread crumbs, together. Place in casserole dish sprayed with nonstick cooking spray. Top with bread crumbs. Bake for 45 minutes.
Boil noodles; drain. Slightly beat eggs. Mix all ingredients and pour into casserole dish. Dot top with butter. Bake at 350° for about 30 to 45 minutes.
Pour milk into bowl; add pudding. Mix. Beat with wire whisk. Fold in whipped topping. Stir 1 cup of cookies and rocks into mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm.
Mix ingredients together. Dough will be stiff. Put in greased 9 x 5 x 3-inch loaf pan or Pyrex loaf pan. Let rise until double in size. Bake at 375° for 20 to 25 minutes. Do not knead mixture.
Sift the dry ingredients and set aside. Mix the shortening with the brown sugar. Add the egg and mix. Add the dry ingredients to the liquid mixture. Roll into 2 (1 1/2-inch) logs. Wrap in wax paper and refrigerate 2 to 3 hours or overnight. Slice thinly, 1/4 to 1/2-inch. Place on a greased cookie sheet. Bake at 375° for 8 to 10 minutes. Store in an airtight container. To keep the cookies from getting too crisp, place a slice of bread in the container.
Drain juices from orange slices and pineapple. (Should have 2 cups; if not, add enough water to make 2 cups.) Heat juices to boiling. Mix dry jello with the juices. Chill in 9 x 13-inch pan. Fold in the fruit, then melted ice cream. Refrigerate until firm.
Do not beat. Put in a large bowl. Just stir until well blended. Bake at 350° for 45 minutes to 1 hour or until done. Bake in tube pan. Delicious.
In a 13 x 9-inch dish, spread pie filling. Sprinkle pineapple over this. Sprinkle cake mix over pineapple. Melt margarine and pour over cake mix. Top with coconut. Sprinkle nuts on top. Bake at 325° for 1 hour.
Brown steak in pan, then add mushrooms and juice, water and soup mix. Bring to a boil. Stir in sour cream and flour; bring to a boil once more. Simmer for 15 minutes and serve over egg noodles.
Mix baking mix, milk and cheese until a soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto greased cookie sheet. Bake for 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. These taste a lot like Red Lobster's biscuits.
Mix Eagle Brand, milk and pudding. Chill 5 minutes. Mix Dream Whip as directed on box. Fold in Dream Whip. Cut cake into squares. Layer cake, strawberries and pudding mixture into bowl. Chill until sets.
Mix eggs, syrup, sugar and vanilla. Add pecans. Pour into an unbaked pie crust. Bake in a 350° oven for an hour.
Preheat oven to 350°. In a medium bowl, beat egg yolks. Stir in condensed milk and lemon juice. Pour into pie crust.
Break frozen Steak-umm in half lengthwise, then break into bite-size pieces. Place in a large skillet and cook until all pink leaves meat. Drain grease. Add onion and green pepper, return to heat and cook, stirring occasionally, until onion and green pepper are tender, but not mushy. Add mushrooms and salt and pepper. Cook until mushrooms are heated. Lay on top of the meat mixture Velveeta cheese. When cheese starts to melt, stir thoroughly throughout the meat mixture until all of the cheese is melted. Serve on sub buns with mayonnaise, lettuce and tomatoes.
Mix all together. Spread into a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut in pieces and serve hot or room temperature.
In medium bowl mix rice, soup, water, salt and pepper. Pour into greased casserole dish. Place pork chops on top of rice mixture, sprinkle with paprika. Cover dish with foil and bake at 350° for 45 minutes. Remove foil and return to oven for 10 minutes longer to brown chops.
Wash and pierce fresh potatoes. Place in a microproof 3-quart casserole with 2 tablespoons water. Cover and microwave on High for 15 to 17 minutes, or until soft, rearranging once. Cool enough to handle. Peel and cut into chunks. Place potatoes and margarine in a 2-quart casserole. Beat with electric mixer or mash until smooth. Add remaining ingredients; mix well. Spread out evenly in casserole. Microwave, uncovered, on High for 10 minutes, stirring once.
Melt 1/2 cup oleo, soup and sour cream together. Pour over other ingredients, except corn flakes and melted oleo, in a 9 x 13-inch pan. Top this mixture with cornflakes mixed with 1/4 cup melted oleo. Bake at 350° for 45 minutes.
Preheat oven to 350°. Bake on ungreased cookie sheeet for 10 to 12 minutes. Cool a minute or two before removing.
Combine first 10 ingredients and mix well. Shape into 10 x 5-inch slightly round loaf in a 2 x 8 x 2-inch baking dish. Cover with waxed paper. Microwave at High for 14 to 18 minutes or until firm to touch. Turn dish a half turn after 7 minutes. Drain off excess dripping. (Note: Use a custard cup to keep the ring shaped loaf in shape during cooking.)
Warm the buttermilk. Add yeast and oil. Mix well. Add sugar, egg and flour (more if needed). Roll out at once and cut biscuits. Brush with butter. Fold over and let rise 1 hour or until raised. Bake until brown in a 350° oven.
Roughly chop the beef. Melt butter in a heavy saucepan. Stir in flour and cook briefly without browning. Stir in milk and bring to boiling, stirring constantly, until thickened. Season with a few drops of Tabasco and some ground black pepper. Stir in chipped beef and heat thoroughly. Serve over toast or baked potato. Serves 2 to 4.
Combine and bake in 9 x 13-inch pan. Frost with Cool Whip (or top with Cool Whip as you serve). Bake at 350° until done. Follow directions on cake mix box for length of time for that size pan.
Combine blueberries, apples, sugar and lemon. Place in an 8x8x2 inch pan. Combine brown sugar, cinnamon, nutmeg, flour, pecan pieces and rolled oats in a large bowl. Cut in butter until mixture is crumbly. Spread mixture over blueberries. Bake at 325° until topping is golden and filling bubbles, about 65 minutes for frozen berries and 45 minutes for fresh. Serve warm with vanilla ice cream. 8 servings.
Cream shortening, sugar and eggs, beat thoroughly. Add dry ingredients. Mix and roll out 1/2 inch thick and spread with filling.
Lay one slice cheese on one slice ham. Roll up and secure with toothpick. Serve as finger food.
Mix potatoes, garlic powder and grated cheese. Saute onions in butter. Layer in casserole dish: noodles, potato mixture, onions and noodles again on top. Add more onions and butter over all. Cover with foil or lid and bake at 350° for 35 to 45 minutes.
Mix ingredients thoroughly, saving some of the tomato sauce. Put in a loaf pan or shape in a 9 x 13-inch pan. Pour remaining tomato sauce on top of meat loaf. Bake at 350° for about 1 hour.
Sift flour and re-measure. Add other dry ingredients. Add cranberries and nuts last. Bake in preheated oven at 350° for 50 minutes to 1 hour in 9 x 5-inch loaf pan.
Make up to 1 week ahead. Preheat oven to 400°. In 9-inch pie plate with hand, mix nuts, brown sugar and 3 tablespoons butter/oleo. Press mixture onto bottom of pan and sides. Bake 8 minutes; cool crust.
Blend sugar, oil, eggs and pumpkin. Stir in dry ingredients. Stir in nuts. Bake in large slightly oiled sheet cake pan 30 minutes at 350°. Cut into bars. We like ours covered with a thin glaze of butter frosting.
First Layer: Mix the butter, flour and nuts together and spread on pan. Bake for 15 minutes at 350°.
Beat the yolks until light and lemon colored; set aside. Mix the sugar and salt together thoroughly. Scald the milk in the top of a double boiler. Add the sugar mixture to the milk; beat until free of lumps. Add 3 tablespoons of the hot milk mixture to the egg yolk mixture, then add the yolks to the hot milk. Beat again until thoroughly mixed. Cook over boiling water, stirring constantly, until the mixture has thickened and coats the spoon. Remove from the heat; allow to cool slightly.
In small bowl combine orange juice and sugar, mix well. Fold in cool whip and lightly beat. In another small bowl combine orange pieces, bananas, and pineapple. In parfait glasses alternately layer fruit, coconut and cool whip. Chill. Serves 2 (may be doubled).
Mix first 4 ingredients well. Add next four ingredients gradually. Stir in sugar, cranberries and nuts, gently mixing well. Pour into loaf pans. Bake at 350° until inserted toothpick comes out clean.
Put oats, wheat germ, sugar, coconut, almonds and cinnamon in a large nonmetal bowl. Stir until well mixed. Set aside. Slice banana into 1 cup measuring cup and mash until smooth. Add oil and vanilla. Stir until well mixed. Pour over oat mixture and stir. Place in microwave. Set on High for 3 minutes. Stir and cook again for 3 minutes. Stir and cook again for 2 more minutes. Stir in dried fruit/nuts. Cool for 1 hour. Cover in airtight container. Good for up to 2 weeks.
Press cookie dough around a greased pizza pan. Bake as directed on cookie package, but do not over cook. Take out and let cool slightly. Cream sugar and cream cheese and spread on cookie dough. Layer fruit on top of cream cheese and drizzle with melted chocolate or vanilla almond bark. Refrigerate 15 minutes and then ready to serve.
Cook bacon until crisp, but onions and celery in bacon drippings. Saute until tender. Put all ingredients in peas except rice. Bring to boil and let simmer for 10 minutes. Then put in rice.