HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together shortening, sugar and salt. When creamy, add boiling water. Stir well. When lukewarm, add well beaten eggs and yeast dissolved in 1/2 cup lukewarm water. Add remainder of water. Stir in flour. Beat well. Cover and place in refrigerator. When ready to bake, shape into rolls. Let rise 2 to 3 hours. Bake at 450° until done.
Beat eggs; add sugar, salt, spices, milk and butter to mashed potatoes. Mix well and pour into pie shell and bake at 350° for 30 to 40 minutes. I use three shallow pie shells.
Combine all ingredients. Mix only until combined. Spoon into greased loaf pan. Bake at 350° for 1 hour. Freezes well.
Cream butter until smooth. Gradually add sugar. Add eggs, one at a time, beating 3 minutes after each at highest speed (it helps to have a good book or great music on loud to get through this part). Add cooled chocolate and vanilla. Beat well. Pour into pie shell. Chill 2 hours. Top with whipped cream and nuts. Very rich. Serve in small pieces.
In a 5-quart kettle or Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is browned, 5 to 7 minutes. Drain off any fat. Stir in celery and cook 3 minutes. Mix in crushed tomatoes, broth, water, 3 cups Swiss chard, rice, basil and thyme. Heat to boiling. Reduce heat to medium; cover and simmer 15 minutes. Stir in remaining 3 cups Swiss chard and salt and pepper to taste. Cover and cook 5 minutes longer.
Mix potatoes, butter, eggs, sugar, salt and vanilla. Pour into buttered casserole.
Mix tomatoes, broth, margarine, onion and sugar. Simmer 1/2 hour. Pour hot mixture SLOWLY into half and half and then pour slowly back into cooking pan and heat. Do not boil.
Place apples in unbaked pie crust. Combine sugar, flour and cinnamon. Add cream, egg and vanilla. Blend well. Pour over apples. Bake on lowest rack of oven for 25 minutes at 350°.
Put chicken in buttered oblong casserole dish. Mix soup and sour cream; pour over chicken. Crush the crackers and mix with poppy seed and oleo. Sprinkle on top of casserole mixture. Bake 30 to 45 minutes at 350° until bubbly.
Cook vegetables and drain. Melt butter. Add garlic powder and 1/2 of the crushed crackers. Mix with vegetables. Cut up Velveeta cheese into vegetable mix. Sprinkle top of casserole with the other 1/2 of the crushed crackers. Bake at 350° for 30 minutes.
Preheat oven to 350°. Boil noodles until soft and set aside. Cook together soups, milk and cheese. Steam broccoli until soft. In a large bowl, combine all ingredients and pour into sprayed 9 x 13 dish. Bake for 30 to 40 minutes.
Add cake mix, oranges, oil and eggs. Mix together well. Bake at 325° for 30 minutes in 2 round layer pans. Let cool. Cut each layer in half; mix remaining ingredients and spread on layers.
Dissolve yeast in 1/4 cup warm water. Mix dissolved yeast, sugar, eggs and 1 cup warm water. Add oil, salt and flour. Let stand 8 hours or overnight.
Drain tofu, then cut in 12 even slices. Arrange in a flat pan or dish.
Mix first 9 ingredients together. Toss bread crumbs with butter and put on squash. Bake 30 minutes at 350°. (Cook onion and bell pepper a little before mixing with other ingredients.)
Mix and press into 9-inch spring-form pan, about 1/2-inch up sides of pan. Chill until set.
(I let stew meat, onions, salt and pepper cool and remove any fat from meat.) Mash with potato masher. Add vinegar, sugar, catsup and chili powder. Simmer 20 to 30 minutes. Serve over rice or in buns as sandwiches with barbecue slaw.
Melt margarine	in large skillet and brush up on sides. Sprinkle the brown sugar over margarine. Place pineapple rings over bottom and put cherries in the middle of the rings. Sprinkle pecans over all. Spread the crushed pineapple over the nut layer.
Cream together margarine, sugar, vanilla and egg. Add the flour, orange juice and baking powder, and mix until dough is workable but not sticky. Roll out onto a floured surface and cut into shapes. Place on an ungreased cookie sheet and bake at 350° until lightly browned.
In a medium mixing bowl combine flour, baking powder, baking soda, salt and oats. In a large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture by hand; mix well. Shape into 2-inch balls. Place 6 balls on ungreased cookie sheet; flatten each to 3-inch diameter. Bake in a 350° oven for 15 to 17 minutes or until golden.
In a greased baking dish place a layer of cracker crumbs, moisten with half of the white sauce, next add layer of cheese, then a layer of pimentos and eggs. Repeat these layers. Top with buttered cracker crumbs. Bake, covered, at 350° for about 25 minutes.
In a saucepan, melt chocolate bits, peanut butter and butter. Pour mixture over Rice Chex and stir so that all the cereal is covered. Put one cup of confectioners sugar in a paper bag and put in the cereal mixture. Top with the other cup of sugar and shake the bag to thoroughly coat the cereal. Serve in a dog dish.
Heat oven to 350°. On ungreased cookie sheet unroll dough into 2 long rectangles. Overlap long sides by 1/2-inch. Firmly press edges and perforations to seal. Roll to form a 13 x 19-inch rectangle. Combine brown sugar, flour and cinnamon. Blend in butter until well mixed. Spread over half of lengthwise dough to within 1/2-inch of edge. Sprinkle with nuts. Fold dough in half lengthwise over brown sugar mixture. Firmly press edges with fork to seal. Brush with milk and sprinkle with brown sugar. Bake 16 to 20 minutes, until golden brown. Cool 10 minutes before serving. Yields 12 strips.
Melt chocolate chips and margarine. Add the rest of the ingredients; boil for 8 minutes, stirring constantly.
Drain juice from pickles and save. Slice pickles in spears and put back in jar. Add a little sugar as you put the pickles in jar. When jar is about half full, put in Tabasco sauce and tarragon vinegar, then put the rest of the pickles and sugar in jar. Put back the juice that was saved. Leave on cabinet for 12 hours, shaking jug every so often to dissolve sugar. Store in refrigerator to keep crisp.
Mix together flour, margarine and pecans and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes and let cool completely. Mix sugar and cream cheese well, then fold in nondairy whipped cream and spread on crust.
Combine margarine and cracker crumbs, set aside. In a large greased casserole dish layer in the following order: potatoes, carrots, onion and chicken. Make 2 layers. Combine soup and milk. Pour over top. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes, or until brown.
Preheat oven to 375°. Cream butter and sugar. Add eggs, corn syrup, salt, whiskey and vanilla. Stir well.
Cover rutabaga with water. Cook until tender, drain and mash. Add the remaining ingredients. Place in buttered casserole. Set in a pan of hot water. Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
Cream shortening and sugars until fluffy. Beat in eggs, one at a time. Add vanilla. Blend in dry ingredients; add chocolate chips. Spread into ungreased pans, 1 (9 x 13-inch) and 1 (10 x 15-inch). Bake at 350° for 20 minutes or until done. Cut into bars. Cool slightly. While still warm, remove from pans.
Mix together sugars, eggs, milk, flour, soda, salt and baking powder. Add apples. Bake in floured and greased dish. Sprinkle with pecans and brown sugar. Bake at 350° for 45 minutes or until done.
Mix all ingredients. Cover and bake for 4 hours in a 250° oven. Serve with noodles.
Drain pineapple. If there's not enough juice, add water to make 1 cup. Heat juice to boiling and add sugar, salt, beaten egg and cornstarch. Cook until thick; add the butter. Let cool. Add nuts, cheese, pineapple and whipped topping.
Brown meat and onions. Drain well. Add beans. Simmer for a few minutes on low flame. Add grated cheese. Heat until melted. Put Fritos on plate. Top with meat mixture, lettuce, tomatoes and green onions.
Place desired amount of soil in a bucket. Add water slowly, stirring until mixture reaches desired consistency. Use spoons, forks, knives and containers of various shapes to create "fun food".
In a bowl, mix together all ingredients. Knead with your hands until mixture stays together. Make into patties. Spray a baking pan with PAM. Broil until golden brown, turning once. Do not overcook. Makes 6 to 8 crab cakes, depending on size that you prefer.
Cook raisins in boiling water to cover for 5 minutes; drain. Reserve 6 teaspoons liquid. Thoroughly cream shortening and sugar. Add eggs and beat until smooth. Add salt, soda and spices to flour; mix with oatmeal. Add to creamed mixture alternately with raisin juice. Add dates and raisins. Drop on greased cookie sheet. Bake at 350° for 10 to 12 minutes or until light brown.
Cook spinach according to package directions. Empty bag into a 1 1/2qt. mizing bowl. Stir in all the seasonings, mint leaves, and scallions while the spinach is still hot.
Mix as listed. Roll into balls. Press with fork. Bake at 400° for 10 minutes.
Saute onion and garlic in olive oil. Brown ground beef. Add tomato paste, sauce, water, wine, oregano, sugar, salt and pepper. Simmer for several hours. Whip an egg and add to Ricotta. Layer noodles, meat sauce, Ricotta and Mozzarella in large deep lasagne pan. Top with Mozzarella and Parmesan. Can be frozen. Bake at 350° for approximately 45 minutes.
Melt stick of butter in saucepan. Mix cup of sugar with cinnamon and pecans. Pour 1/2 of melted butter in a Bundt pan. Roll 1 package of frozen yeast rolls in butter, then in the sugar mixture and drop in Bundt pan. Cover pan with a towel and set in refrigerator for 10 to 12 hours. Bake at 350° for 25 to 30 minutes or until golden brown. Cool and remove from pan. Mix powdered sugar with milk and drizzle over bread. Great at breakfast.
Prepare cake according to directions on box. Bake in two 9-inch layer or three 8-inch layer pans, greased and floured.
Combine all the ingredients in a saucepan. Cook for about 20 minutes on low heat or until vegetables are tender. Makes 8 servings.
Shake rabbit pieces, several at a time, in paper or plastic bag with flour, pepper, salt and parsley. Saute onion and garlic in olive oil or butter in heavy frypan until soft. Then, piling the onions and garlic to one side, brown the rabbit. Pour in boiling water to cover; add rice, seasoned salt and paprika. Cover tightly and simmer for 20 minutes.
Wash and cut unpeeled zucchini and peeled onions in very thin slices into crock or bowl. Cover with water and add salt. Let stand 1 hour; drain. Mix remaining ingredients; bring to a boil. Pour over zucchini and onion. Let stand 1 hour. Bring to a boil and cook 3 minutes. Pack in 3 hot sterilized pint jars and seal. Process 5 minutes.
In a 2-quart bowl, combine ground beef, cornflakes, evaporated milk, onions, chili sauce, Worcestershire sauce, salt, pepper and hot pepper sauce; mix well. With wet hands, shape mixture into 16 meatballs. Place meatballs in an ungreased 13 x 9 x 2-inch baking pan. Bake, uncovered, in a preheated 400° oven 20 minutes, or until lightly browned on the outside and cooked medium on the inside. Yields 4 to 6 servings.
Stew the chicken. Cool and bone. But chicken into small pieces and place in greased 13 x 9-inch pan. Mix soup, milk and 1/4 cup broth. Pour over chicken. Mix stuffing mix, 1 cup broth and butter; put mixture on top of chicken. Bake at 350° for 1 hour (1/2 hour covered with foil and 1/2 hour uncovered).
Put the carrots, celery, onions, garlic and milk into casserole. Have the fish cleaned and dip into melted butter. Place fish over vegetables and season with salt and pepper. Mix the bread crumbs with remaining butter and spread over the top. Bake in moderate oven, tightly covered, at 350° for 45 minutes. Use 2-quart casserole.
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Scald milk. Mix cornstarch, sugar and salt. Add hot milk slowly. Cook 20 minutes. Beat egg yolks and add slowly. Cool and add vanilla. Put in pie crust after adding sliced bananas. Top with whipped cream.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot. Stir thoroughly. Cover and cook on low 6 to 8 hours. (High 4 hours.)
Put zucchini, onions and peppers through food grinder. Mix well with 5 tablespoons salt. Let stand overnight.
Stir vinegar, sugar and salt over medium heat until sugar is dissolved. Soak carrot and celery mixture in vinegar-sugar solution an hour or so. Squeeze out excess liquid. Pour vinegar mixture evenly over hot rice in a flat pan and mix. Dip hands in cold water, to ease the rice handling. With about 1/4 cup of rice in your hands, pat into half sphere. Stuff with 1/2 teaspoon carrot-celery mixture and then "close the ball." Squeeze tightly to shape the ball and set on platter or cookie sheet to cool. Soaked salted plums or other delicacies can also be used for the centers. Refrigerate and serve when cooled. Makes about 20 rice balls.
Melt chips and almond bark together until melted. Mix in peanuts and drop on wax paper.
Cut spareribs into individual servings. Season with salt and pepper. Mix caraway seed with sauerkraut and place in 12 x 8-inch baking dish. Arrange onion on top of sauerkraut and pour tomatoes on top. Place spareribs on top. Bake at 350° for 2 hours. Makes 4 to 6 servings.
Combine all ingredients except the stuffing mix; toss lightly to mix well. Spoon into a lightly greased 9 x 13-inch casserole dish. Sprinkle herb stuffing mix over top, covering evenly. Dot with butter. Bake at 350° for 30 minutes or until bubbly. Halfway into cooking time, gently push down herb stuffing mix with a wooden spoon so that it stays moist. Serves 8 to 10.
Combine 1/2 package of chicken soup, pepper and garlic powder, then marinate chicken for about 20 minutes. Cook in frying pan until almost done. Dissolve remaining chicken in water, then pour over chicken. Cook until sauce becomes thick.
Empty dry gelatin into bowl. Stir in cottage cheese and crushed pineapple. Carefully stir in mandarin orange slices (try not to tear). Fold in whipped topping and refrigerate until serving time. Serve on lettuce leaves. Serves 6 to 8. Any flavor gelatin may be used.
In large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Lightly spoon flour into cup. Stir in remaining ingredients except powdered sugar. Blend well. Chill dough for 30 minutes.
Wash figs. Mix sugar and figs; bring to a boil. Add lemon juice; boil for 12 minutes. Add the jello; boil for 3 minutes. Put into hot, boiled jars and seal.
Wash green thoroughly. Wash ham hocks. In a large pot, place greens and ham hocks; add enough water to completely cover them. Cook about 2 hours or until desired tenderness. Stir occasionally during cooking time. Add hot peppers (optional). Season to taste.
Bake cake according to sheet cake directions on box. Boil pineapple and sugar for 4 minutes. Leaving cake in pan, pour pineapple over it. Mix pudding as directed and spread over cake. Spread Cool Whip on top of pudding. Top with coconut. Chill before serving.
In 2-quart microwave casserole dish, blend Italian dressing, soy sauce, brown sugar and ginger. Add remaining ingredients and toss to coat. Microwave, uncovered, at High for 6 minutes or until crisp-tender.
Cook onion in margarine, then blend in flour.	Stir in Velveeta cheese and tomatoes; cook until the cheese melts. Add corn, pepper and salt. Continue	to cook for another 5 minutes, stirring occasionally.
Mix all ingredients together, shape into patties, cook on medium hot skillet turning once until brown on both sides.
Saute onion in oleo until tender. Add all ingredients except parsley. Cook 5 minutes or until zucchini is tender. Pour into blender, add parsley and puree. Cover and watch out for leakage, it's hot! Serve hot or cold.
Mix all ingredients well. Bake at 350° for 1 hour in tube pan.
In a shallow dish, combine 1/3 cup soup and 1/4 cup milk. Set aside. On waxed paper, lightly coat chicken with flour. Dip in soup mixture on another piece of waxed paper. Coat chicken with stuffing.
Brown ground meat with white and green onions, garlic and 1 tablespoon cayenne and bell pepper and seasons of salt or your choice. Drain grease if necessary after browning. Add chicken broth and Kitchen Bouquet and bring to a boil. Simmer on low heat for about 45 minutes. During simmering, stir occasionally. Then add cooked rice, mixing in thoroughly and more salt, pepper and Accent to taste, if needed.
Cook broccoli about 4 minutes and drain. Add all ingredients. Pour in pan and put cornflake crumbs on top. Bake at about 350° for 30 minutes.
Mix all ingredients together until mixture is smooth and creamy, about 4 minutes. Pour into two loaf pans. Bake at 350° for 45 minutes.
Cook and drain macaroni. Combine macaroni, shrimp, crabmeat and seafood salad together and mix in salad dressing. Makes 4 to 6 servings.
Saute onion, garlic and green pepper lightly in vegetable or olive oil in a deep skillet or wok. Add the remaining ingredients and cook for 15 minutes. Sauce may be simmered longer but should cover it while doing so. Serve over stuffed pepper, noodles, eggplant, rice or seafood. Yields 5 cups.
Brown meat and onion; drain. Add beans; mix well and set aside. In medium bowl, mix soup and sauce with 1 can water; set aside. In an 11 x 13-inch baking dish, place a layer of tortillas. Cover with a layer of meat mixture; sprinkle with cheese. Pour part of the soup mixture over this layer. Repeat layers, ending with cheese. Cover and bake in a 400° oven for 25 to 30 minutes. Before serving, sprinkle liberally with lettuce. Pass dressing of your choice.
Cook first three ingredients per package directions. Drain and cool. Add tomato, basil, onions and olive oil. Chill for 1 hour and serve on lettuce leaf. Serves 4.
Mix Bisquick and water; knead 20 times. Pat into a greased 9 x 13-inch pan. Brown meat and drain grease. Saute meat with onion, garlic and salt. Mix in tomato sauce and seasoning. Cook for 10 to 15 minutes, adding a little water if necessary. Pour mixture over the dough. Add mushrooms and pepper; top with cheese. Bake about 20 minutes in a 425° preheated oven.
Dissolve jello in boiling water and add pineapple and blueberry pie filling. Put in refrigerator and let set until firm. Mix the cream cheese (softened), sour cream, sugar, vanilla and nuts. Spread atop the jello mixture.
Scale 1 quart milk. Mix sugar, flour and salt. Add beaten eggs. Add this mixture to milk and cook until it coats a spoon. Remove from heat. Add marshmallows and stir until melted. Add vanilla. Let cool. Add evaporated milk and half and half. Add cherry pie filling and freeze.
Brown onion and meat on high. Reduce heat to medium. Mix cornstarch and seasonings into pizza sauce and add sauce to mixture. Stir well. When mixture thickens and bubbles, add cheese by thirds, mixing well. Cut up chunks of French or sourdough bread. Stick these cubes on a fork and dip in.
Mix together. Drop on a cookie sheet and bake at 400° for 10 minutes; then turn down to 325° for 20 to 35 minutes, just until golden brown.
Combine all ingredients except bread. Cut center out of loaf and fill with dip. Use center of loaf to dip into beef dip.
Soak raisins in pineapple overnight. Sift together dry ingredients. In large mixing bowl, cream butter and eggs, one at a time, beating well after each addition. Add jam, butter, brown sugar and milk; blend well. Add dry ingredients and mix well. Stir in raisins and pineapple mixture and nuts. Bake in two greased and floured 9-inch cake pans. Bake at 350° for 35 to 40 minutes or until tests done. Cool 10 minutes on wire rack; frost with following icing.
Cook the ground meat with the tomato sauce, bell pepper and onion, then drain off grease. Then put a layer of meat in the bottom of the casserole bowl, then cover it with cheese; repeat twice (2 times). Cheese should be on top. Then spread the biscuits as flat as possible on the top. Then cook until brown.
Brown the beef, Tater Tots and onion. Put in 1 1/2-quart casserole. Pour the soups over the mixture. Add salt and pepper. Rinse out soup cans with water and pour over the top. Bake at 350° for 30 minutes or until brown.
Mix first 10 ingredients together. Place in casserole. Sprinkle with nuts. Top with bread cubes. Bake for 30 minutes at 350°. Makes 8 servings.
Melt butter. Stir in flour and cook until bubbling (1 to 2 minutes). Slowly stir in stock, whisking constantly. Heat to a near boil until soup thickens. Add broccoli and half and half, then add cheese slowly. Serves 4 to 6.
Mix thoroughly shortening, sugar and egg. Sift together flour, baking powder, salt and nutmeg. Stir in alternately with 1/2 cup milk. Fill greased muffin pan 2/3 full. Bake at 350° for 20 to 25 minutes or until golden brown. Roll in (or brush on) melted butter, then roll in cinnamon and sugar.
Put 1/2 of the batter in a prepared 9 x 13-inch pan. Bake for 20 minutes at 350°. Melt caramels with milk and margarine. Pour over the cake. Sprinkle with nuts and chocolate chips. Pour remaining cake batter on top. Bake 10 minutes at 375°, then 20 minutes at 325°.
Saute onions and crabmeat in butter. Add garlic powder and salt. Add crab boil. Mix and let cook about 10 minutes. Mix cream cheese in mixture and pour into mold. Chill.
In a large skillet combine flour with the champagne, add the salt and half of the butter. Bring to a boil on medium heat, constantly stirring. Add the 1/2 bouillon cube. Add the flounder fillets and let simmer for about 3 minutes, then turn them and cook for another 3 to 4 minutes or until tender. When ready move them on a dish, thicken the sauce by cooking it a little longer in the skillet, then remove it from the heat, add the remaining butter and then pour it on the fillets and serve immediately.
Use 5-gallon pot. Fill with water to handle level. Add butter, chicken base and broccoli. When broccoli is tender, add ham and cheese. Stir. Mix together the flour, milk and water. Use a whip and beat until smooth. When broccoli is tender, add the flour mixture and stir. Heat to simmer and cook until thick and creamy. Check for flavor and add more chicken base if needed.
Heat oven to 400°. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Stir into flour mixture until moistened (batter will be lumpy). Spoon into greased muffin pan (each 2/3 full). Bake 18 to 20 minutes until golden brown. Makes 12.
Preheat oven to 375°. Prepare noodles according to directions, drain. Combine sauce and oregano. In a greased 10 x 6 x 1 1/2-inch baking dish alternate layers of noodles, cottage cheese, Mozzarella cheese and sauce, ending with sauce. Bake 30 minutes.
Beat egg whites to soft peaks. Gradually add sugar, vanilla and salt, beating until stiff. Fold in pecans. Drop from teaspoon onto aluminum foil lined cookie sheet. Bake at 275° for 18 to 20 minutes. Cool thoroughly before removing from foil. Store loosely covered at room temperature.
In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
Combine first 4 ingredients. Add eggs. Beat well. Blend in syrup and pecans. Makes 1 large deep dish or 2 small pies. Bake at 350° for 40 to 50 minutes.
Mix ingredients in order given. Add 3/4 cheese. Mix well. Add ham chunks. Bake at 350° for 1 hour or more. Take out and add remaining cheese. Let cool and enjoy.
Mix together thoroughly shortening and sugar. Stir in milk or cream and vanilla or lemon flavoring. Sift together and stir in flour, baking powder and salt. Chill dough. Roll very thin (1/16-inch). Cut into desired shapes. Place on lightly greased baking sheet and sprinkle with sugar. Bake until delicately brown. Bake at 325°.
Cook cornbread as per instructions. Let cool. Crumble cooled cornbread into bowl and add tomato, bell pepper, onion and salad dressing. Cool and serve. Great for picnics.
Boil margarine, cocoa and water and remove from heat. Add sifted sugar, flour and baking soda and mix. Add eggs, buttermilk and vanilla. Mix well. Bake in a 12 x 18 x 1-inch pan in 350° oven for 15 minutes.