HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo; add sugar and beat until light and fluffy. Mix in molasses, nuts and warm water. Mix soda with small amount of flour. Add to mixture. Stir in remaining flour. Knead with hands until dough sticks together. Divide dough into 2 parts; shape into rolls. Put in wax paper. Chill in refrigerator for at least 2 hours. Slice on floured board. Put on cookie sheet. Bake at 350° for 12 minutes.
Mix 2 cups flour and powdered buttermilk. Add mayonnaise and water; knead until mixture is blended well. Form a dough ball in middle of bowl. Sprinkle 1/2 cup of flour over dough. Shake bowl side to side to allow flour to coat bowl. This will keep dough from sticking to the sides. Grease baking sheet. Pinch a small amount of dough and roll into a ball, using the palm of your hand. Place ball on baking sheet; flatten with fingers. Repeat the last two steps until all the dough has been used. Bake at 425° until golden brown. Butter tops and bottoms.
Crumble together first 3 ingredients; pat into 9 x 13-inch pan. Bake at 350° until light brown. Cool. Mix together powdered sugar, 1/2 of a 9 ounce Cool Whip and cream cheese. Spread on crust. Mix the pudding and spread on the above. Spread rest of Cool Whip on top and sprinkle with chopped nuts.
Arrange chicken breasts in a buttered 9 by 13-inch casserole dish. Cover each breast with a slice of cheese. Mix can of soup with water according to directions on can. Pour this over chicken and cheese. Sprinkle croutons evenly over soup. Drizzle croutons with melted butter. Bake at 350 degrees for 45 minutes. Serve hot.
Place trout in a single layer in a plastic bag or glass baking dish. Combine remaining ingredients and pour over trout. Let stand 1 hour, turning once. Remove fish, reserving marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium coals for 8 to 10 minutes or until fish is browned on the bottom. Turn and baste with marinade. Grill 5 to 7 minutes longer or until fish flakes with a fork. Makes 6 servings.
Boil sugar, syrup, butter and salt for 5 minutes. Remove from heat and add soda and vanilla. Put over popped corn. Bake at 225° for 1 hour, stirring every 15 minutes.
Preheat oven to 350°. Grease a 10 x 1 1/2-inch pie plate with a little oil. Combine all ingredients, except egg whites. Blend until smooth. Fold in egg whites. Pour into pie plate. Bake for 45 to 50 minutes or until knife inserted in center comes out clean.
Cream margarine and sugar. Add eggs one at a time. Add dry ingredients alternating with sour cream. Add vanilla. Grease a tube pan. Pour half the batter on the bottom. Spread 1/2 of whole cranberry sauce on top. Pour rest of batter and then rest of cranberry sauce. Sprinkle with nuts. Bake at 350° for 50 to 55 minutes. Prepare glaze.
Beat sugar, shortening and eggs together. Add 1/2 cup milk and 3 1/2 cups flour; mix. Then add 1/2 cup flour with baking powder. Add the other 1/2 cup milk and vanilla with the baking soda.
Beat butter, sugar, egg and vanilla together. Add dry ingredients. Mix well and roll into small balls the size of a walnut. Place on ungreased cookie sheet. Make a hole in center and fill with filling.
Beat eggs and add milk. Sift flour, sugar, salt, baking powder and soda. Add milk and egg mixture. Beat until smooth. Holding your finger over bottom of funnel, pour batter into funnel; drop batter into hot (375°) oil, swirling it into circles from center out. Make each about 6 inches in diameter. Fry until golden brown. Drain on brown paper. Sprinkle with powdered sugar.
Preheat oven to 350°. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in peanut butter chips and nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten when cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen.
Mix cabbage and cracker crumbs and place in a casserole dish. Put in oven that has been heated to 350° for 15 to 20 minutes or until cabbage wilts. Melt margarine. Add pepper and milk; heat to scalding point. Pour over wilted cabbage. Return to oven and continue cooking about 50 minutes longer or until knife inserted comes out clean. Good hot or cold.
In large bowl, mix 1/2 cup of the sugar and the oil. Stir in the berries and nuts. In small bowl, beat whites until soft peaks form (tips curl). Slowly add rest of sugar until stiff peaks form (tips stand straight). Gently fold in berry mixture. Cover bottom of 8 x 8 x 2-inch baking dish with 9 graham cracker squares. Spread 1/3 berry mixture, then crackers, then berries. Repeat until all is gone. Top with 9 crackers. Chill overnight. Spread with whipped cream and the crumbs just before serving. Note: For easy cutting, chill overnight.
Rinse salmon with cold water and pat dry. Place salmon steaks in a 12 x 8 x 2-inch baking dish; arrange onion slices over salmon. Combine water, 1 tablespoon lemon juice, bouillon granules and dill weed; pour over salmon. Cover and bake at 350° for 15 to 18 minutes or until steaks flake easily when tested with a fork. Drain, reserving 1/4 cup cooking liquid; discard onion. Transfer salmon steaks to a serving platter and keep warm.
Combine flour, milk and cheese with wooden spoon until soft dough forms, then beat 30 seconds. Drop dough by heaping tablespoonfuls onto greased iron skillet. Bake in preheated oven at 450° for 8 to 10 minutes. Mix butter, garlic and parsley together and brush on warm rolls.
Combine all ingredients together and mix well. Bake at 350° for 50 minutes.
Bring water to a boil; dampen 1/2 cup meal with cold water. Stir into boiling water until thick. Cool. Add yeast, baking powder, salt, sugar and flour. Mix until real stiff. Let rise until double in size. Punch down and let rise again. Fry.
Blend all ingredients well. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes. Serve hot or cold.
Heat the oil in a very large skillet (that has a cover); the heat setting should be a little over medium. When the oil is very hot, add the lamb, stirring periodically. Cover and cook about 10 minutes. Add the rice. Cover. Lower the heat to a setting between low and medium. Let this continue cooking for 30 minutes, stirring periodically. If the dish begins to dry out, add additional oil.
Combine pepper, salt, paprika and hot water. Let stand at least 10 minutes. Add peanut oil and mix thoroughly. Wash and dry turkey. Rub some peanut oil mixture into inside and outside of turkey. Truss as desired. Pour remaining oil and additional oil into large paper grocery sack (heavy-duty type). Rub oil into inside of sack until all of sack is sealed with oil mixture. Place turkey in sack, breast up. Fold over end of the sack and tie securely. Bake in moderate oven (325°) for approximately 10 minutes per pound.
Lightly flour a pastry cloth or a piece of wax paper. Place bread dough on cloth; sprinkle lightly with flour. Roll out dough to a 10 x 14-inch rectangle. Spread mustard lengthwise down center 1/3 of dough. Top with ham, then cheese and spinach. Make cuts in dough from filling to dough edges at 1 inch intervals along sides of filling. Alternating sides, fold cup strips at a slight angle over top of filling to cover. Carefully transfer filled dough loaf to a greased baking sheet. Let rise for 15 to 20 minutes. Brush loaf with egg white. Bake at 375° for 20 to 25 minutes. Serve warm; cut into slices.
Cream the sugar and butter. Add eggs, one at a time, then add the sour cream, flour, baking powder, baking soda and vanilla. In a separate bowl, mix the cinnamon, walnuts and brown sugar. Grease and flour large pan (hole in middle). Add 1/2 of batter to pan; sprinkle with 1/2 of nut mixture. Add remaining batter; sprinkle with remaining nut mixture on top. Bake for 50 to 60 minutes in preheated 350° oven.
In 2-quart saucepan, over medium heat, heat the soup, jelly, vinegar and Worcestershire until jelly melts and mixture is very warm. Meanwhile, place 1 sausage and 1 chunk of pineapple on a toothpick. Add to sauce. Heat through, stirring occasionally. Serve hot. Makes about 40 appetizers.
Prepare pie crust, roll to fit greased cookie sheet. Bake at 400 degrees for 5 - 10 minutes, until light brown.
Combine last 5 ingredients. Marinate steak in sauce overnight, turning once. Grill on each side for 20 minutes for medium well. Slice in thin slices and serve immediately.
Wash chicken wings. Pat dry. In a bowl, combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well. Melt butter. Dip chicken wings first in butter, then in bread crumbs. Place chicken wings in baking dish. Bake at 375° for about 30 minutes or until lightly brown or done. Serves 4 people.
Cream sugar, butter and lard (Crisco), sour cream, baking powder, baking soda and salt. Add flour. Roll dough to desired thickness. Fill and press edges together with fork. Place on cookie sheet. Bake 10 to 15 minutes until slightly brown at 350°.
Mix pineapple and pistachio pudding with spoon. Stir in miniature marshmallows and Cool Whip. Must refrigerate overnight. It makes it very light and fluffy.
Cream brown sugar and shortening. Add eggs (beaten) and sour cream; add rolled oats. Sift together flour, baking powder, soda and mace. Combine the dry ingredients with rolled oats; add to sugar and shortening mixture. Add and beat in thoroughly the prunes (cut into pieces). Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes at 425°.
Place water, peas, ham, celery, onion, garlic powder, chili powder, cayenne and black pepper in large deep cooking pot. Cover and simmer about 1 hour and 30 minutes or until peas are tender. Add more water as needed. Stir in rice and tomato paste. Cover. Let stand to heat thoroughly before serving. Makes 8 servings.
Sift dry ingredients together and set aside. Cream butter with sugar. Add eggs, beating well. Add mint extract and dissolved coffee. Add flour mixture and mix well. Stir in chips and almonds. Drop by spoonfuls onto greased cookie sheets. Bake at 375° for 8 to 10 minutes.
Mix soup, milk, soy sauce, pepper, beans, and 2/3 cup onions. Bake at 350 degrees for 25 minutes, stir and sprinkle remaining 2/3 cups onions over bean mixture. Bake for 25 minutes.
Sprinkle steak with garlic salt, roll in flour. Put 2 to 3 tablespoons of oil in skillet and brown steak on both sides. Place in greased casserole dish. Combine soup, catsup, water, Worcestershire sauce, mustard and brown sugar. Pour this over steak and cover. Bake at 350° for 45 to 60 minutes.
Place layer of asparagus tips in casserole dish. Cover with 1 sliced egg and 1/8 pound grated cheese. Use remaining asparagus, egg and cheese in the same manner. Top with the can of mushroom soup. Place cracker crumbs on top. Bake in 350° oven for 30 minutes.
Mix first 3 ingredients together and refrigerate for at least 4 hours. Put cream cheese in bowl and pour shrimp mixture over it. Serve with crackers.
Sift flour once; measure. Add baking soda, baking powder, salt, sugar and spices and sift again. Cut in shortening. Add raisins. Add enough sour milk to make a stiff dough. Turn onto floured board. Knead slightly. Roll 1/2-inch thick. Cut with 2-inch cutter. Place close together in shallow pan. With sharp knife, cut a cross in each roll. Brush with a solution of milk and sugar. Bake in hot oven (475°) for 20 minutes. Brush again with sugar and milk solution. Fill cross with plain frosting. Serve hot. Makes 12 buns.
Mix together all ingredients. Cook over medium heat until thickened. Serve with crab cakes.
Dissolve Jell-O in boiling water. Add remaining ingredients, except ginger ale. Cool and when ready to serve, add ginger ale.
Boil chicken until meat comes off bone. In skillet, saute onion, pepper and celery until transparent. Debone chicken, cut into pieces and add to vegetables. Add stewed tomatoes and rice. Add broth from chicken to own desired thickness. Salt and pepper to taste; sprinkle with grated Cheddar cheese. Bake in 350° oven for 30 to 45 minutes or until bubbly.
Combine cornflakes with melted butter. Set aside for topping. Stir together remaining ingredients. Spoon mixture into 10 x 6 x 2-inch quart baking dish. Sprinkle with topping. Bake at 325° for 35 minutes. Makes 6 servings.
Mix spinach and onion with cottage cheese. Fold in egg white. Pour into small baking pan and bake in 350° oven for 20 to 25 minutes.
Boil chicken in water with chopped celery, onion and a dash of	poultry seasoning. When cooked, remove bones, skin and fat. Add meat to broth.	Add chicken soup base (dissolved in 4 to 5 cups warm water), rice, barley, potatoes, carrots, oregano, salt and pepper to taste. Simmer until cooked.
Layer vegetables then meat on top. Cover and bake at 325° for 1 1/2 hours or until done.
Slice onion and cucumbers in dish. Salt and pepper to taste. Combine all other ingredients, adding sugar as needed. Pour mix over cucumbers and stir well. Let set an hour or longer before serving.
Heat oil in skillet. Add Oriental vegetables and water chestnuts. Stir-fry until tender. Add soy sauce and garlic salt. Stir in mixture of cornstarch and enough water to cover vegetables. Cook until thickened. Stir in chicken. Yield: 4 servings.
Put oatmeal in mixing bowl and add boiling water and margarine. Let set for 20 minutes. Add slightly beaten eggs and beat. Add vanilla and both sugars. Beat well and add soda, salt, spices and flour. Mix well. Pour into greased and floured 9 x 13-inch pan and bake at 350° for about 45 minutes.
Mix all together. Pour into 2 pie shells. Top with the other 2 pie shells. Bake at 350° for about 35 minutes or until golden brown.
Heat oven to 425°. Line 12 medium muffin cups with paper baking cups. Combine dry ingredients. Add milk, egg whites, honey and oil. Mix until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15 to 17 minutes or until golden brown.
Preheat oven to 375°. Grease a 1 1/2-quart baking dish. Microwave broccoli in a microwave-safe bowl, following package directions; drain. Add cheese and 2 tablespoons butter to broccoli. Microwave on High for 2 minutes, until cheese is melted, stirring once or twice.
Mix all spices together in a small bowl. Sprinkle over turkey in a large mixing bowl. Knead together with hands until well mixed. Shape into patties and fry. Freeze what is unused. One makes a large batch and divide into smaller packages to freeze.
Rinse meat off; season with salt and pepper or seasoned salt and pepper. Brown meat in oil in Dutch oven pot or soup pot. When brown, put onion and potatoes in with meat and cook on medium heat, stirring occasionally. Crush whole tomatoes and add them, the tomato sauce, the corn, 1 teaspoon garlic and a dash of red pepper. Add about 1 cup of water. Cook on medium heat, stirring occasionally. May need to add more water as it cooks. May serve over rice or eat with crackers.
Peel and cut onions into very thin slices. Melt butter and oil in a large saucepan or Dutch oven. Add onions and simmer over low heat about 15 minutes. Sprinkle salt and sugar over onions. Raise heat to moderate and cook about 30 minutes, stirring occasionally, until onions are tender and have turned an even, golden brown.
Beat eggs together with the sugar until light and well blended. Add the oil; continue to beat. Sift or stir the dry ingredients together and thoroughly beat them into the egg mixture. Add pumpkin, mixing well again. Pour into well-greased and floured 9-inch tube pan. Bake at 350° for 55 minutes or until done. Let stand in pan 10 minutes, then turn out on rack to cool. Serve plain or frost with cream cheese icing.
Peel potatoes and cut into thin slices, but not all the way through. Put potatoes in a baking dish and fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven and sprinkle with cheeses. Bake for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
Drain juice from beans. In a medium bowl, mix beans with onion, chopped eggs and pickle relish, then mix in mayonnaise. Chill until ready to serve.
Puree the berries with the rest of the ingredients, except ice. Pour over crushed ice in frosty glasses and serve with straws. Serves 6.
Into a 5-quart pot, place water, bouillon cubes, onion, celery and potatoes. Bring to a boil, then simmer 10 minutes. Add broccoli, cauliflower, mushroom soup, Velveeta cheese, salt and pepper. Cook several hours, 5 or more, on simmer. Stir often so cheese doesn't rise to the top. (May use cream of potato soup and your choice of vegetables, fresh or frozen). Makes 10 to 12 servings.
Bring rice, milk, and sugar to boil. Simmer for 45 minutes. Then slowly blend in eggs, heavy cream and vanilla which have been beaten together. Heat until mixture starts to thicken. Add raisins if desired. Top with cinnamon. Refrigerate.
After chopping, mix nuts and fruits together with a little flour to separate lumps and make easy to handle. Cream shortening and sugar. Add eggs and beat well, then add flour, sifted with spices alternately with water and soda mixture. If desired, add 3 tablespoons of sherry to soda mixture. Combine batter and fruit mixture in large pan using hands to mix. Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 275° for 20 to 30 minutes or until medium brown in color.
Mix together dates, sugar and eggs and boil, medium heat, 5 minutes in heavy kettle. Remove from fire and add butter and vanilla. Stir in Rice Krispies. Drop by teaspoonfuls into coconut and shape into balls. Store in air tight container.
Dissolve Jell-O in hot water. Drain juice from pineapple and add. Grate rind of one orange and add juice of both oranges. Add to gelatin; mix. Cool. When begins to thicken, add fruit and place in mold. Chill until firm. Unmold and ready to serve.
Soften and blend cream cheese with sugar. Mix together drained pineapple, strawberries, bananas, nuts and whipped topping. Combine the two mixtures. Put into loaf pan or 9 x 13-inch pan. Freeze. Take out awhile before eating. Better if not frozen solid.
Simmer 15 minutes; place sliced beets in mixture; heat and can. Be sure to slice every beet. Mixture should can 8 pints.
Slice okra about 1/4-inch thick circles. Place in brown paper bag with equal amounts of flour and cornmeal, enough to cover. Shake well. Pour bacon grease in large skillet and get it hot. Add okra. Fry and turn often until crispy.
Follow directions for pudding. Remove from heat and add 2 cups of blueberries. Pour into graham cracker pie shell or cooked pie shell. When cooled, top with Cool Whip, if desired.
Cook sugar, syrup and hot water until it forms a soft ball in cold water. Pour 1/3 of syrup into well beaten egg whites. Beat well. Allow the syrup to cook while beating. Add the second third of syrup in the same manner. Allow the last third to boil while beating. Finally add the last third of syrup and beat until ready to pour into a buttered dish. Flavor to suit taste.
Preheat oven to 400°. Brown meat, drain fat. Add taco seasoning, tomato paste and water. Simmer for 10 minutes. Press biscuits together in a pie pan. Top with half the meat, then half of the cheese; repeat. Bake for 15 to 20 minutes. Top with sour cream or salsa.
Boil chicken until tender. Remove and let cool. Add noodles to chicken broth and cook until tender. Take chicken off bones and cut into small pieces. Remove noodles from broth. Mix all ingredients together. Add some broth so it will be moist. Pour into a greased casserole dish. Bake at 350 degrees until cheese has melted.
Melt oleo. Add flour and chopped nuts. Mix well. Spread in a 9 x 13-inch pan and bake at 350° for 20 minutes. Cool. Mix powdered sugar, 1 cup Cool Whip and cream cheese until smooth. Spread over the baked mixture. Mix pudding with 3 cups milk. Spread over cream cheese mixture. Top with Cool Whip and sprinkle with nuts.
In a mixing bowl, beat eggs. Add bananas. Combine flour, baking powder, soda, salt and cinnamon. Stir in egg mixture. Add pecans. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 50 minutes or until done.
Brown beef and sausage together; drain. Add catsup, Worcestershire sauce and garlic powder. (Add cheese last.) Cook slowly until cheese is melted. Spread mixture on rye bread. Place on cookie sheet and freeze. When frozen, may be put in airtight container.
In a 10-inch skillet over medium-high heat, cook onions in oil until golden. Remove with slotted spoon to bowl. On sheet of waxed paper, mix flour, salt, dried rosemary and pepper to coat chicken thighs. In remaining oil in skillet over medium-high heat, cook chicken until golden brown on all sides.
Spread pie filling in ungreased round glass baking dish (8 1/4 x 1 1/2-inch). Sprinkle cake mix (dry) over filling. Mix nuts, cinnamon and brown sugar in a small bowl. Sprinkle over cake mix. Microwave margarine until melted, drizzle over mixture in dish. Microwave uncovered 8 minutes at bake (80% power) turn dish 1/4 turn. Microwave until mixture is bubbly and topping is almost firm, about another 8 minutes. Serve warm with whipped cream or Cool Whip. Makes a delicious dessert. Other pie fillings may be used. Apple is very good.
Spread 1 qt. Oreo ice cream into Oreo pie crust. Top with 4 oz. cool whip. Drizzle 2 Tbsp. chocolate syrup over cool whip. Cover and freeze until firm.
Add all ingredients; mix well. Make burgers. Bake on greased baking sheet or can be fried.
Brown sausage in skillet and drain. In a large pot, bring 9 cups of water to a boil. Add rice to water when boiling and cook for 7 minutes. Remove from heat. Add to rice and water the sausage, soup packages and vegetables. Stir all together. Then place mixture in casserole dish and bake 1 hour at 350°. Make for a large crowd. This recipe can be cut in half.
Spoon yogurt into individual dessert glasses. Top with fresh berries. Yield: 2 to 3 servings.
Cook rice and set aside. Chop "raw" giblets, ground beef and chicken liver in a blender or food processor or by hand. Combine all ingredients in a large bowl. Mix lightly. Add to a large pot.	(Add a little oil or use a nonstick pot.) Cook under medium heat for about 45 minutes. Afterwards, add cooked rice and let simmer for about 10 minutes. Add more rice if not thick enough. This will serve 10.	Can be eaten alone or with chicken, barbecue or turkey.
Mix eggs and oil. Add sugar, flour and spices. Add apples and nuts last. Bake at 350° for 60 to 70 minutes. The mixture will get very thick.
In a large mixing bowl, mix the ingredients with an electric handmixer until stiff or fluffy.
Combine all ingredients. Cover and let stand one hour at room temperature. Place cut cucumber into jars. Cover with liquid and let stand one week in refrigerator before using. Will keep in refrigerator for three months.
Butter dish and put 1 cup croutons or stuffing in bottom. Add remaining ingredients. Top with remaining 1/2 cup croutons or stuffing. Bake at 350° for 45 minutes.
Preheat the oven to 425°. Wrap each oyster in a piece of bacon. Arrange the wrapped oysters with bacon ends down on a rack in a shallow pan. Bake only until the bacon is slightly browned. Drain on paper towels.
Mix pudding and crushed pineapple. Add remaining ingredients in order listed. Mix well. Refrigerate.
Cut bacon in 1/3, cut links in 1/3. Wrap bacon around sausage links. Place toothpick in sausage securing bacon. Place in 9-inch pie pan, pack box of brown ground bacon and sausage links. Bake at 350° for 35 to 40 minutes. Drain grease.
Cook manicotti shells. Brown ground beef and garlic in large skillet. Blend in the next 4 ingredients in a bowl. Stir in beef. Fill each manicotti with about 1/4 cup cheese-meat combination. Place in single layer in baking pan. Sprinkle with remaining combination. Cover with sauce. Sprinkle with oregano and Parmesan cheese. Cover with foil. Bake at 325° for 15 minutes. Remove foil and bake 10 minutes longer.
Make white sauce of first 4 ingredients. Place the potatoes in a greased 2-quart casserole. Cover with sauce. Cover casserole and bake for 1 hour. Uncover and bake 30 minutes longer.