HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first four ingredients and bring to a boil until mixture forms a long thread. Pour syrup slowly into egg whites, beating constantly until cool and thickened enough to spread.
Dissolve yeast in warm water with 1 teaspoon sugar. Scald milk. Add margarine, salt and sugar. Cool to lukewarm. Add yeast mixture, 3 cups flour, eggs and raisins. Add remaining 2 cups flour. Let rise until double, approximately 25 minutes. Drop by spoonfuls into deep fat at 375° to 400° until golden brown.
Mix all ingredients and blend well. Pour onto hot and lightly greased griddle. When bottom is brown, flip and brown on other side. Blueberries or strawberries may be added to batter before pouring onto griddle.
Heat broth and butter, pour over bread crumbs. Combine seasonings	and eggs. Bake in moderate	oven at 375° for 30 minutes. Recipe may also be used for chicken dressing.
In skillet, fry the potatoes until crisp. In another skillet, brown ground meat. Drain potatoes and drain meat. Add potatoes to meat, then add corn, beans and everything else. Simmer, covered, 15 minutes.
Crumble 1 cake layer in bottom of trifle dish. In this order, layer 1/2 of all remaining ingredients: pineapple, cherries, pudding, whipped topping, nuts and coconut. Crumble second layer on top of other and repeat as above. Refrigerate. Serves a large number of people, at least 35.
Mix sugar and butter in large bowl; add eggs, one at a time. Add vanilla and salt. Add flour, alternating with pineapple. Add pecans and mix well. Pour into a 9 x 13-inch greased pan. Bake in a 350° oven for 45 minutes or until done.
Brown onion lightly in butter or margarine. Stir in flour. Add milk. Cook, stirring constantly, until thickened. Add grated cheese and seasonings. Cut franks diagonally in 1-inch pieces. Fold franks and potatoes into 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Brown chops in 2 tablespoons shortening. Place rice in long, flat dish. Pour orange juice over rice; arrange chops on top. Pour soup over all. Cover and cook 45 minutes at 350°. Uncover and cook 10 minutes longer.
Place all ingredients in bowl, mix well. Pour into greased 9	x 13-inch pan.	Bake at 350° for 25 to 30 minutes. Cool. May be removed from pan if desired.	Very moist cake.
Soften the sherbet in a pitcher or bowl. Blend in milk with a spoon or a rotary beater until sherbet is melted and thoroughly combined with the milk. Add the vanilla. Serve immediately in chilled glasses.
Combine the first 6 ingredients. Add the next 5 ingredients. Mix well and add 2 cups shredded zucchini. Bake at 350° for 40 to 45 minutes. Make sure to grease and flour pans first.
In skillet in hot margarine, cook chicken, 1/2 at a time until browned. Add broccoli and carrots and cook until tender. Stir in soup, milk and pepper. Heat to boiling, reduce heat to low; cover and simmer 10 minutes or until vegetables are tender. Stir in rice. Cover and remove from heat. Let stand 5 minutes, fluff with fork before serving. Makes 4 servings.
Trim off any fat on steak. Cut the meat into thin strips about 2-inches long and 1/4-inch wide. Season with pepper and toss meat with 1 tablespoon of the flour. Melt 1 teaspoon of the margarine in a nonstick skillet over moderate heat. Add the meat strips and saute, turning them to brown on all sides. Remove to a plate and keep warm.
Mix egg and milk. Soak meat for at least 2 hours. Heat oven to 500° before putting meat in oven. Dip meat from liquid and roll in meal or flour. Spray cookie sheet with Pam. Arrange meat in pan with small space between pieces. Spray meat with Pam evenly. Place in center of hot oven; will brown evenly without turning.
Dissolve jello in water; set aside to jell slightly. Add drained pineapple and sliced bananas. Pour into long cake pan. Cover top completely with marshmallows; set aside to jell. Mix well the flour, sugar, butter, egg and pineapple juice. Cook over medium heat until thick; remove from stove. Add cream cheese and mix well. Set aside to cool, then add Cool Whip. Mix together well and spread on top of jello. Sprinkle with coconut.
Mix shortening and sugar. Blend in egg. Measure together the dry ingredients and add to mixture alternately with milk. Stir just until dry ingredients are mixed well. Fill greased muffin cups (I use Pam spray) about 2/3 full. Bake until brown in a 375° oven, about 20 to 23 minutes. Makes about 1 dozen regular sized muffins. These are good served instead of rolls.
Mix all ingredients together. Bake in a covered casserole at 350° for 15 minutes. Sprinkle paprika on top.
Mix butter and sugar. Add eggs and mix well. Gradually add flour, cocoa and vanilla. Place into a 9 x 12-inch pan and bake at 350° for about 20 minutes or until toothpick comes out clean. Sprinkle with powdered sugar.
Sift dry ingredients together. Work in shortening with fingertips until mixture has the consistency of cornmeal. Add just enough water to hold together. Let rest in refrigerator for 10 minutes. Roll dough to thickness of 1/8 inch and cut into 1 1/2-inch squares. Fry in deep oil until crisp and brown, about 3 minutes on each side. Drain and serve hot. For a sweet bread, roll in cinnamon-sugar after frying. Makes about 6 dozen.
Work shortening with a fork until fluffy, add sugar. Add beaten egg and vanilla and mix thoroughly. Sift together dry ingredients and add gradually. Shape into roll and chill several hours. Slice and bake in 375° oven for about 10 minutes.
Put chocolate chips, marshmallows and salt in a large bowl. Put margarine, sugar and milk into an iron skillet or heavy pan. Bring to a boil. Boil a full 5 minutes, stirring constantly. Pour over the chocolate chips and marshmallows. Add vanilla and nuts. Pour onto a buttered cookie sheet. Cool and cut into squares.
Combine crushed fruit and strawberry soda in a 2-quart microwave bowl. Microwave for 3 to 4 minutes at High (100%) or until mixture comes to a boil and boil for 1 minute. Stir in sugar substitute and gelatin. Blend until gelatin is dissolved. Pour into sterilized jars. Cover lightly and let stand at room temperature to cool. Cover tightly and store in refrigerator for up to 2 weeks. Makes 1 1/4 cups.
Mix all together. Form in ball. Use 1/2 pecans to roll ball in. Chill.
Salt the chicken and cook until done. Save the broth. Take the chicken off the bones and put into the broth. Add butter. Mix together the flour and water. May have to add more flour or water to make a stiff dough. Roll out thin and cut into strip and pinch off dough about the size of walnut. Drop into boiling broth. Let cook 5 to 10 minutes, add some sweet milk. Let cook until tender and add some black pepper to taste.
Soak bread crumbs in milk for 5 minutes. Combine crumb mixture with meat, eggs and next 4 ingredients. Shape into balls, about an inch in diameter. Heat shortening in skillet and brown meat balls. Place meat balls in slow cooker and add broth, dill weed and pepper. Cook on low for 4 hours. Makes 3 dozen meat balls.
Cream sugar and shortening; add eggs and beat well. Stir in other ingredients. Bake at 350° for 20-25 minutes. Top with chocolate chips and/or nuts while warm.
Melt butter over medium heat; remove from heat. Stir in vinegar, vanilla and 2 cups water. Set aside. Measure flour and next 4 ingredients. Mix with butter mixture until smooth. Bake at 350° for 35 to 40 minutes. Use greased 13 x 9-inch or round layer pans. After removing from oven, let cool 20 minutes in pan. Remove and cool on racks until completely cool. Frost with your favorite frosting. There are no eggs in this recipe.
Salt and pepper meat and coat with flour. Brown in small amount of Crisco. Place meat in 9 x 13-inch baking dish, slightly overlapping meat as you lay it in the dish. Dissolve bouillon cubes in hot water in pan on stove. Remove from burner and add cold water. Mix cornstarch in small amount of water; add to bouillon mixture. Pour over cube steaks (should almost cover meat). Cut rings from onion and green pepper and place around top of meat. Cover baking dish with foil. Bake in preheated oven at 250° for 2 1/2 to 3 hours. Remove and serve.
Make a basic graham cracker crust. Press into a 9 x 13-inch pan. Bake at 350° for 8 minutes. Cool. Beat cream cheese. Gradually beat in sugar. Add sour cream and vanilla. Blend in Cool Whip. Pour into crust. Refrigerate a few hours before serving.
Blend all ingredients except sugar. Add sugar and mix well. Knead dough. Roll and cut with cookie cutters.
Mix together real well all ingredients and form into large ball; then roll in remaining nuts and chill.
Brown onions, pepper and meat. Add beans, tomatoes, tomato sauce, chili powder, salt and pepper. Simmer for 1 1/2 hours.
Cook pudding according to package directions. Let cool. Add all ingredients to pudding. Chill for 2 hours.
Combine all ingredients in a large salad bowl. Chill until serving time. Yields 4 to 6 servings.
Combine first 5 ingredients, mixing well; cut in shortening with pastry blender or fork until mixture resembles coarse meal. Combine egg and milk; add to flour mixture, stirring until dry ingredients are moistened.
In a mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread out on a 12-inch round platter. Sprinkle with cheese, shrimp, onions and tomato. Cover and chill.
Beat sugar, eggs and oil together. Sift flour, baking soda, cinnamon, baking powder and salt together in another bowl. Add to first mixture and beat very well by hand. Add carrots and nuts; mix well. Pour into a 9 x 13-inch pan. Bake for 1/2 hour at 300°, then increase the temperature to 325° for another 35 minutes.
Mix ingredients in the order that they are listed. Bake at 350° for 50 to 60 minutes. Makes 5 loaves!
Prick bottom and sides of pie shell. Bake at 450° for 10 minutes, or until delicately browned. Beat together the eggs, half and half, salt and red pepper. Combine cheese, flour and crab; sprinkle evenly in pie shell. Pour in egg mixture. Bake, uncovered, at 325° for 45 minutes, or until tip of knife inserted 1 inch from center comes out clean. Let stand a few minutes. Cut into wedges to serve. Makes 16 appetizers.
Melt semi-sweet chocolate morsels in double boiler with the water. Add egg yolks, one at a time. Beat well. Add egg whites until stiff and add confectioners sugar. Add whipped cream and nuts. Gently fold egg white mixture into chocolate mixture. Break angel cake into small pieces and put in Pyrex dish. Pour half the sauce over and repeat layers. Chill in refrigerator 24 hours. Cut in squares and top with whipped cream. Yield: 12 servings.
Mix in 5-gallon can and place in freezer at least 48 hours before needed. Stir every 6 hours to slush. Freeze fruit ring of color desired. Can substitute cherry or other colors of Kool-Aid. Take out of freezer 1 hour before needed.
Sift flour with baking powder. Cream butter. Gradually add sugar and Jell-O; cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture until smooth.
Fry hamburger, onion, garlic, salt and pepper together until brown. Cook broccoli and drain. Mix all ingredients together and bake at 350° for 20 minutes.
Let roast fully thaw out in salt water. Sprinkle with meat tenderizer. Cut up vegetables over the roast. Cook your soup and add milk. Place bacon over roast, then pour soup over roast. Cover and cook at 250° slowly for 4 to 6 hours.
Drain fruit and cut up into smaller pieces. Take 2 cups juice and mix with 1 package of instant vanilla pudding. Put in refrigerator to chill.
Place berries in bottom of an 8-inch pan. Sprinkle nuts and 1/2 cup sugar over the berries. Separately, blend together egg, vanilla, flour, butter and 1/2 cup sugar. Pour mixture over the fruit and nuts. Bake at 375° for 40 to 45 minutes. Serve plain or with whipped cream or ice cream.
Boil sugar, corn syrup, butter and half of the cream. Stir in remaining cream while candy is boiling. When candy forms a firm ball in cold water, add vanilla and nuts. Put in buttered pan. When cool, cut into small squares.
Preheat oven to 350°. Sift together the flour, baking powder and salt. To the beaten egg, add milk, melted butter and sugar. Gently stir in flour mixture until the flour is moistened. Add the pecans. Spoon batter into greased, miniature muffin tins, filling half full. Bake at 350° for about 15 minutes or until firm to the touch. Makes 36 muffins.
In a large bowl, mix honey, oil, eggs and pumpkin. Sift together flour, wheat germ, baking powder, baking soda and spices. Add dry ingredients to wet ingredients and mix. Add raisins and walnuts. Divide batter evenly in greased muffin tins and bake at 400° for 15 minutes. Let cool 5 minutes and remove from tins.
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in cold water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (One to 2 teaspoons cold water can be added if necessary.) Gather pastry into a ball and roll out on floured board. Roll pastry 2 inches larger than pie plate. Prick bottom and sides thoroughly with fork. Bake at 475° until light brown, 8 to 10 minutes, and cool.
Do not use electric mixer. Cream butter, sugars and vanilla until light and fluffy. Add eggs and beat well. Sift together flour, soda and salt. Add to the creamed mixture. Stir in chocolate chips (mixing by hand makes this cookie). Drop by teaspoonfuls onto cookie sheet and bake for 8 to 10 minutes at 375°.
Melt butter. Add sugars, then eggs, vanilla, salt and flour. Mix well. Pour into a buttered 9 1/2 x 13 x 2-inch pan. Spread out. Sprinkle with chocolate chips and about a half bag of butterscotch chips. Spread coconut on top of chips. Sprinkle nuts over the coconut. Cover this with 1 can of condensed sweetened milk. Bake at 350° for 30 to 40 minutes or until toothpick comes out clean. Cool; cut into squares.
Cream butter and sugar, then eggs, one at a time. Add flour and lemon extract and then 7-Up. Lightly grease Bundt pan. Bake 1 1/4 hours at 325°. Cool for 15 minutes, then turn Bundt pan over on plate.
In electric mixer bowl, mix together cake mix, instant pudding, oil and water. Add eggs, one at a time, beating after each. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake at 350° in well-greased Bundt pan about 55 minutes or until a toothpick comes out clean.
Mix flour with sugar, baking powder and salt in bowl. Make a well in center and add oil, egg yolks, water, coconut and orange rind. Beat until smooth. Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over stiff egg whites, folding gently until blended (do not beat or stir). Pour into ungreased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake springs back when lightly pressed. Invert pan on funnel to cool completely.
Preheat oven to 325°. Arrange in 9 x 13-inch pan. Combine ingredients and pour over chicken. Bake uncovered 1 1/4 hours; serve with hot cooked rice. Serves 6.
Grease a baking dish. Cover the bottom of the baking dish with the chipped beef. Wrap each chicken breast with 1 slice of bacon and place on top of the beef in the baking dish. Cover breasts with a mixture of the soup and sour cream. Bake for 2 1/2 hours at 300°. Serve with rice or noodles.
Mix dry ingredients. Beat egg yolks. Heat milk to almost boiling and add melted margarine. Add a little hot milk to egg yolks and mix. Add egg mixture to dry ingredients and stir. Add rest of milk mixture and mix well. Cook over medium heat until thickened. Pour into a partially browned pie crust.
Melt butter and add shallots and garlic; saute about 2 minutes. Add heavy cream and horseradish. Bring to boil, then reduce heat to low and simmer until sauce is thickened, about 15 minutes. Add seasoned peppers and serve.
In a large bowl, stir the first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in a 350° oven for 50 to 55 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Place all ingredients in a crock-pot. Cook on low for 6 to 8 hours.
Cut bacon in small pieces and fry with meat, onion, garlic, celery and pepper. After meat is brown, add soup and cheese. Stir until melted. In another pot, cook all broccoli as directed on package and drain thoroughly. Mix with meat mixture. Put in casserole dish. Cook in 350° oven for 20 minutes.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat eggs; stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake for 35 to 40 minutes or until toothpick comes out clean (surface of cake will be bumpy). Cool completely. Prepare pudding mix for pie as directed on package. Let stand 5 minutes. Spread over cake and refrigerate. Before serving, spread Cool Whip over top.
Mix all ingredients together (do not beat). Bake 1 hour at 325° in pan(s) sprayed with Pam. While warm, sprinkle cinnamon and sugar on top.
Open dinner rolls and pull apart. Cut into quarters and roll into small balls. Dip into melted oleo. Roll in brown sugar-cinnamon mixture. Drop balls into ungreased angel food pan. Bake for 30 minutes in 350° oven.
Bring sugar, cocoa, milk and oleo to a boil. Boil 1 minute. Add peanut butter, oatmeal and vanilla. Beat until thick and drop on wax paper.
Cut chicken into pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients. Chili powder or cumin is not needed for a great dish. Simmer 20 minutes. Makes 9 cups of stew. Freezes well. (Better if made ahead.)
Combine the berries, sugar and water in a medium size saucepan over medium heat, bring to boil, stirring. Bring to gentle boil and continue to cook, stirring occasionally until berries pop and look shriveled, about 10 minutes. Stir in lemon juice and remove from heat. Allow to cool. Ladle into jars. Cover and refrigerate 2 to 3 weeks. Can be canned as hot jelly.
Cook spaghetti until just soft; drain and cool 2 minutes. Mix butter, Parmesan cheese and egg. Add to spaghetti and toss well. Spread evenly in a Pam-sprayed 13 x 9-inch pan. Brown hamburger, onion, green pepper and garlic over medium heat; drain well. Stir in spaghetti sauce and remaining seasonings. Spread cottage cheese over spaghetti layer; top with meat mixture. Bake at 350° for about 30 minutes. Top with Mozzarella cheese; bake an additional 10 minutes. Remove from oven; let it set up for at least 10 minutes before cutting. Serves 6.
Mix all ingredients together. Spread in an 8-inch shallow baking dish or pie plate and sprinkle with paprika. Bake at 350° for 20 minutes. Serve with Stoned Wheat Thins crackers. Great and easy hors d'oeuvre.
Boil family serving of pasta. Once pasta is cooked layer pasta in a casserole dish as follows: pasta, spaghetti sauce, cheese and meat (optional). Repeat the layers until casserole is complete. Cheese should always be the top layer. Bake at 350° for 15 to 20 minutes.
In a large pot or bowl, combine wine, brandy, orange juice and sugar, stir until sugar dissolves. Add the orange, lemon and lime slices, the apples and pears and refrigerate until well chilled, 1 hour. Remove from refrigerator and add the soda. Serve in glasses over ice.
Shred cheese and sprinkle into 9-inch pie plate. Crumble bacon pieces onto cheese. In blender add eggs, milk, onions, flour, butter, salt and pepper. Blend for 1 minute. Pour filling over cheese and bacon pieces. Bake for 35 minutes at 350°.
Bring sugar, salt, Crisco and vinegar to a boil. Add beans, onion and pepper; heat just 2 minutes. Store in a covered container in refrigerator. Keeps for weeks.
Pour canola oil in non-stick skillet. Add all other ingredients and stir-fry until mixture is tender.
Soak beans until double in size. Rinse. Place in 4-quart pressure pan with pork and salt. Cover with water about 2 inches above beans. Cook 40 to 50 minutes, according to directions for using pressure pan.
Boil water, sugar and lemon peel for 5 minutes. Cool, then add remaining ingredients. Strain lemon peel. Can serve mixed with orange juice or pineapple juice.
Brown the hamburger and drain off the grease.	Add the rest of the ingredients and simmer until hot.
Mix all ingredients together in a large bowl. Use a mixer to whip together and then chill.
Combine all ingredients. Cook on low. 4 - 6 servings. Stir before serving.
Add water to raisins. Simmer 5 minutes; cool. Mix sugar and lard until fluffy; beat in eggs. Add flour, baking powder, soda, salt, cinnamon, nutmeg and nuts (optional) and mix. Add vanilla and fold in raisins with water they were simmered in. Drop and bake at 350°.
Mix and chill. Store covered in refrigerator. This is great with raw cauliflower, carrots, etc.
Cook macaroni as directed on package. Preheat oven to 375°. Cut 10 slices of cheese into pieces. In medium saucepan, melt margarine; stir in flour, bouillon and mustard. Gradually stir in milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat. Add cheese; stir until melted. Stir in macaroni. Turn into 1 1/2-quart baking dish. Bake 30 to 35 minutes or until bubbly. Top with remaining cheese slices. Garnish as desired.
Thaw broccoli. Cook rice according to directions on box. Melt butter in skillet; add onion and cook until soft. Add water, mushroom soup and Cheez Whiz and stir until Cheez Whiz melts. Stir in thawed broccoli. Carefully add rice and stir. Pour into buttered dish. Cook 45 minutes at 350°.
Lightly grease 2 qt. baking dish. Mix together all ingredients. Pour into baking dish. Add more cheese and crackers crumbs on top (as much desired) and spoon remaining soup over top. Bake at 350° until golden brown.
Mix all dry ingredients together. Mix all wet ingredients, then mix together. Makes 2 loaves. Bake at 335° for 1 hour or until loaves start to pull away from sides of pan.
Cook and drain spaghetti. In a large bowl, mix the butter, Parmesan, salt, pepper and egg. Add spaghetti; toss and coat well. Spread evenly in a 13 x 9-inch pan.
Combine all ingredients except milk and slowly add milk to achieve desired consistency. Cover and refrigerate. Yield: 2-1/2 cups.
Sprinkle gelatin over dessert topping; whip with fork or spoon. Drain pineapple and oranges well. Add fruit to topping mixture. Add cottage cheese; mix well. Refrigerate. Serves 8 to 10.
Cream together butter and sugar; add eggs 1 at a time. Beat well. Sift together flour, salt and baking powder. Add alternately with sour cream. Stir in blueberries. Sprinkle top with mixture of cinnamon, sugar and nuts. Bake in 8 1/2 x 12-inch pan or 16 cupcake pan in 350° oven for 25 minutes. Makes 16 cupcakes.
Preheat oven to 375°. Beat egg yolks until lemony in color. Gradually add applesauce and honey. Beat the egg whites with cream of tartar until stiff but not dry. Gently fold applesauce mix into egg whites. Pour into ungreased 1 1/2-quart souffle dish or casserole dish. Place in shallow pan of hot water. Bake 30 minutes. Serve at once. Excellent with potato pancakes.
In medium microwave-safe dish, cut zucchini and add remaining ingredients. Microwave on High for 20 minutes. Stir 2 or 3 times during cooking.
Add chili, rice, cheese and sour cream to tortilla. Top with lettuce, tomato and taco sauce.
Dissolve yeast in warm water. Into a large mixing bowl, pour warm milk, sugar and salt. Add butter and beaten eggs. When mixture is lukewarm, add yeast-water mix. Add and beat in flour. Cover and let mixture rise in warm place until doubled. Stir down batter and stir in cheese. Divide batter and put in well-greased bread pan. Let rise until doubled or to top of pan. Bake at 350° for 30 minutes.
Cut apples in small pieces and mix with cinnamon and sugar mixture and raisins and/or nuts also, if desired. Let stand 1/2 hour or so. Mix eggs well in bowl. Add sugar; mix. Add other ingredients gradually; mix well. Grease pan well. Put half of batter in pan, then apples and cinnamon mixture on top. Put rest of batter on top of apples. Bake 50 to 55 mintues at 350° in 9 x 13-inch pan.
Mix cheese and oleo until smooth. Add powdered sugar. Stir in Cool Whip. In separate bowl, mix pudding and milk until smooth. Add vanilla and cheese mixture. Mix well (use mixer).