HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, margarine, milk, vanilla, almond extract and egg. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours. Heat oven to 375°. Divide dough into 4 square parts. Divide one part into 12 equal pieces (keep remaining dough refrigerated). Sprinkle about 1 teaspoon of colored sugar on board. Roll each piece of dough on sugared board into pencil like strips and twist into pretzel shape. Place on ungreased cookie sheet. Repeat with remaining dough. Bake for 10 to 12 minutes until golden brown. Makes about 4 dozen cookies.
Combine Crisco, water and salt. Work in flour with fork. Then work in more flour until you can roll out. Pinch 1/2 and roll. Then roll out the other half. Makes 9-inch pie crust (top and bottom).
Combine cranberry-raspberry juice, raspberry ginger ale and pink lemonade in a large container, stirring well. Cover and chill 2 hours. Pour chilled mixture into a large punch bowl. Scoop sorbet into punch. Stir gently.
Line dish (round or pie pan) with beans. Spread avocado on top of beans. Mix sour cream, mayonnaise and taco sauce together; spread over avocado. Spread salsa sauce over mixture. Sprinkle tomato, onion and then the cheese on top. Serve with taco or corn chips.
Combine potatoes and sauce mix from the box into an ungreased 9 x 13-inch pan. Heat to boiling the tomatoes, water and oregano. Pour over potatoes. Top with pepperoni and cheese. Bake at 400° for 30 to 35 minutes.
Stir all ingredients together. Put in greased baking dish. Top with oleo mixed with crumbs.	Bake at 350° for 30 minutes.
Cream the butter. Add sugar and cream well. Add eggs, all at once, and beat until mixed. Sift dry ingredients and add alternately with the milk that has been mixed with lemon extract. Beat well. Bake at 325° for 1 hour and 20 minutes.
Separate the eggs, putting the egg whites into small mixing bowl. Put the yolks and remaining 5 ingredients into a large mixing bowl and mix until well blended. Beat the egg whites, then fold into the batter. Pour batter into a greased and floured tube pan. Cook at 325° for 45 minutes to 1 hour.
Melt 2 tablespoons butter, margarine or salad oil in heavy skillet over low heat. Add 1 cup shelled pecans and stir until hot. Avoid overcooking because pecans darken after being removed from the fat. Drain on absorbent paper. Sprinkle lightly with salt while still warm.
Mix syrup, sugar and water. Heat to boil. Lower heat. Boil until temperature of candy thermometer reaches 300°. Remove from heat, add desired color and add 1 teaspoon (flavor of choice) of oil based flavoring. Example: peppermint. Pour into a rope strip on buttered marble. Cut in sections and twist while it is hot. Cut into small pieces while still warm. Roll in powdered sugar. (I do this by shaking in a bag.) Sift off excess powdered sugar.
Mix cream cheese, pineapple, onion and pepper. Form into ball or log. Roll in chopped pecans; top with cherry. Refrigerate 1 hour. Serve with crackers.
Preheat oven to 350°. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside. In food processor, combine roll mix and herbs. Add water and butter. Process until dough forms a soft ball. Add flour; process until dough pulls away from sides of bowl. Place dough in pan and let rise for 15 minutes. Bake for 30 minutes until loaf sounds hollow when lightly tapped.
Cook and cream potatoes. Put potatoes in baking dish. Using a spoon, make hole in center about the size of a saucer. Meanwhile, brown hamburger and onion; drain grease. Fill hole with hamburger and onion; cover top with grated cheese. Place in 350° oven until cheese melts. Serve hot.
Saute sausage scrambling until brown. Remove to casserole dish. Pour off all but 1 1/2 tablespoons of drippings. Saute celery, pepper and onion in drippings until tender (not brown). Mix rice and chicken noodle mix with 4 1/2 cups water. Boil 20 minutes. Stir to keep from sticking. Mix with sausage seasoning. Sprinkle almonds on top and bake 20 minutes on 325°.
Combine sweet potatoes (mashed) with first 5 ingredients. Place in buttered 2-quart casserole. Mix remaining ingredients (except pineapple) for topping with fork until crumbled and sprinkle over potato mixture. Bake in a 350° oven for 35 minutes or until brown. Sprinkle with crushed pineapple. Serves 8 to 10.
Bring water and sugar to boil. Remove from heat and stir in the remaining ingredients. Pour into molds and freeze. When ready to serve, set molds out to soften approximately 30 minutes before serving. Place in bowl and add 3 quarts ginger ale.
Drain and chop artichokes. Mix all together. Bake at 350° for 30 minutes. Serve with crackers.
Heat applesauce. Add powdered jello and orange juice. Cool. Add 7-Up. Works great in a mold!
In a large bowl, mix together the whole wheat flour, cereal, baking powder, sugar and salt. Cut in the margarine until the mixture resembles coarse meal. Beat together the egg and milk. Add to the flour mixture and stir until well combined. Knead on a lightly floured surface for 3 to 4 minutes or until smooth. Roll out the dough 1/2-inch thick and cut with a 2-inch biscuit or cookie cutter. Place the scones in a heated, lightly greased (vegetable cooking spray) or Teflon-coated frying pan. Cook over low heat for 10 minutes. Turn and cook 10 minutes more. Yield: 14 scones.
Bake potatoes at 425° for 45 to 55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside.
Grease pan. Layer chicken, broccoli and cheese in pan. Combine soup, mayonnaise and milk. Pour over mixture in pan. Sprinkle with bread crumbs. Bake in a preheated 300° oven for 45 minutes. Serves 10.
Cook onion and garlic in butter over medium heat until tender. Add potatoes, tomatoes, pork, green pepper and thyme. Cook 5 minutes, stirring frequently. Season with salt and pepper, if desired.
Sift three times together the flour, baking soda and salt; set aside. Cream sugar, brown sugar, butter and peanut butter. Add vanilla and eggs and mix well. Add sour cream. Gradually add flour mixture. Mix in chips and nuts. Using teaspoon, spoon on cookie sheet 2 inches apart. Bake at 350° for 8 to 10 minutes until light brown. Transfer from sheet to paper towels once out of oven to cool.
Mix scallops, sour cream, salt and pepper together. Crumble Ritz crackers and layer bottom of a 9 x 12-inch baking dish with these crumbs. Pour scallop mixture over crumbs. Melt butter and pour over top layer of crumbs. Bake at 350° for 1 hour and 15 minutes.
Stir together flour, dry milk and salt. Combine yeast, sugar, warm water and cereal in a large bowl of electric mixer. Let stand for 2 minutes. Add eggs, margarine and 1 cup of the flour mixture. Beat at medium speed for 2 minutes. Gradually mix in remaining flour mixture by hand to form a stiff, sticky dough. Cover; let rise in warm place until double in volume, about 1 hour. Stir down dough to original volume. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 375° for about 40 minutes, or until browned. Remove from pan; brush with melted margarine and let cool.
Syrup: Mix first 5 ingredients. Cook 5 minutes. Remove from heat; add butter.
Mix sugar and bananas. Add egg whites, sour cream, and vanilla. Mix well. Add soda, salt, baking powder, and flour. Mix just until moist. Pour mixture into large nonstick bread pan. Bake at 350° for 45-55 minutes.
Cream first 7 ingredients together and add sifted dry ingredients. Mix well. Divide dough in half and refrigerate in airtight container at least 2 hours. Roll thin on lightly floured surface. Cut with cookie cutters. Decorate and bake at 350° for about 6 to 8 minutes. Cool slightly and remove.
Melt shortening in 3 to 4 quart saucepan over low heat. Cool. Add sugar, molasses and eggs. Beat well. Add sifted dry ingredients. Mix well and chill. Form into small balls and roll in sugar. Bake at 350° for 8 minutes.
Deep fry chicken wings in oil for about 12 minutes and drain. Mix hot sauces, butter, Cajun seasoning, salt and pepper. Pour over chicken.
Mix yeast and water; set aside. Mix flour, soda, salt, sugar and baking powder. Cut shortening into flour mixture. Add yeast mixture and buttermilk; mix. Roll out on flour covered surface. Cut and place on cookie sheet. Let rise for awhile and freeze until hard. Put in closed container or freezer bag. To bake, place frozen biscuits on greased cookie sheet and bake at 400° until done.
Mix sugar, oil, eggs and vanilla. Slowly add dry ingredients which have been sifted together. Fold in carrots. Bake in three layers at 350° for 20 to 25 minutes. Let cool and frost with Cream Cheese Icing.
Use 5 to 6 potatoes and make in usual fashion. Combine cream cheese and potatoes, mixing well until blended. Add remaining ingredients. Place in quart casserole dish. Bake at 350° for 45 minutes.
In a bowl, mix hamburger, salt and pepper. In a casserole dish, layer as follows: potatoes, onion, hamburger, beans and tomato soup. Bake at 400° for 40 minutes or until potatoes are done.
Add chicken soup to noodles. Mix well. Brown hamburger and onion. Pour off fat. Add tomato soup to meat. In a casserole, first layer noodles with soup mixture, then put a layer of hamburger mixture and then some cheese over that. Then repeat noodles, hamburger mixture with cheese on top. Bake, uncovered, for 30 minutes at 350°.
Heat oven to 350°. Grease pie plate. Beat all ingredients until smooth; 30 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit or Cool Whip. Or just eat it alone. Either way, it's delicious.
Slice cucumbers thin and peel. Slice onion thin. Mix cukes and onion together. Sprinkle with salt and let sit for 2 hours. Don't drain, then sprinkle sugar and vinegar over cukes. Stir well; let stand 15 minutes and freeze.
In large skillet, cook beef over medium heat, breaking into clumps with spoon when browned. Drain off drippings. Stir garlic, sugar, salt, pepper and tomato sauce into meat. Simmer for 15 minutes.
Butter the bottom of a 10-inch (glass) pie pan. Spread with coconut. Place all other ingredients in blender container. Blend well on high speed. Carefully pour over coconut. Be sure coconut is moistened. Bake in oven at 350° approximately 35 to 40 minutes or until lightly browned and firm. Serve at room temperature or chilled. Surprise! It forms its own crust.
Heat sugar, vinegar and salad oil together; heat until sugar is melted. Cool. Mix other ingredients; pour liquid over vegetable mixture. Marinate overnight.
Mix margarine, sugar and cornstarch. Add flour until well blended. Add vanilla and pecans. Wrap in wax paper and refrigerate for 2 hours. Make 1-inch balls and flatten with a floured fork slightly. Put on ungreased cookie sheet. Bake at 325° for 10 to 15 minutes, until firm and light golden around the bottom.
Combine Jell-O, sugar and boiling water. Add grapes, apples, orange and cranberries.
Mix flour and sugar, then add egg and beer all at once. Don't knead it. Put it into a greased 5 x 9-inch loaf pan and bake it for 1 hour at 375°. Serve immediately. Can be prepared ahead and can be frozen.
Mix dry ingredients; add oil. Mix buttermilk and eggs. Store in refrigerator, covered. Will keep 8 weeks in refrigerator. When filling muffin tins, just spoon into pans. Do not stir. Bake 15 to 20 minutes at 400°. Lightly grease muffin pans or spray with Pam. Makes 48 muffins.
Place all ingredients in blender. Blend for 1 minute on mix. Pour into pie pan. Bake at 350° for 50 minutes, or until brown.
Combine the first 9 ingredients. Roll into balls in flour; brown in hot fat. Place in casserole dish. Add remaining flour to the fat. Blend and add 1 1/2 cups tomato juice. Pour over meatballs. Bake at 350° for 35 to 45 minutes.
Prepare broccoli according to package directions until it's crisp. As broccoli cooks, saute onions in butter. After sauteing onions, add mushroom soup, Cheez Whiz and garlic. Heat on medium until cheese melts. Set mixture of cheese aside.
In glass bowl or on plate, layer in order listed. Refrigerate for 1/2 hour before serving. Feeds 20 people.
Mix the first 5 ingredients in a bowl. Shape into patties. Peel the potatoes and slice. Peel onion and slice. Place a layer of patties, onion and potatoes in a greased casserole dish. Put tomato soup over top. Bake for 1 hour and 30 minutes at 300°.
Prepare graham cracker crust. Line with sliced bananas and sprinkle with lemon juice. Mix together 1 can condensed milk and 1/3 cup lemon juice and spread over bananas. Drain well 1 small can crushed pineapple and spread over mixture. Prepare 2 packages Dream Whip as directed on package. Fold in 3/4 cup chopped nuts and 1 small can coconut. Pour this on top of pie. Chill.
Mix flour and soda, set aside. Mix butter, pudding, vanilla and sugars together; beat until smooth. Beat in eggs. Add flour mix. Stir in chocolate chips and nuts. Batter will be stiff. Use ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Heat cream of chicken soup, chicken broth and canned chicken to boil. Add frozen noodles and simmer until tender, about 15 minutes. Salt and pepper to taste. Serves 5.
Mix sugar, butter and peanut butter by hand. Roll mixture into balls and flatten. Mix chocolate chips and paraffin in double boiler and heat. Dip flattened balls in heated chocolate chip mixture and lay on waxed paper to cool.
Combine flour and salt in a large, flat-bottomed bowl; mix well. Add a little water a time, mixing as you pour to form balls of dough. Knead 5 to 7 minutes, until smooth consistency. Place dough in airtight container to prevent drying. Use a little at a time, shaping and molding ornaments with hands. Cookie cutters can be used. Shape on cookie sheet covered with foil. As pieces are added to make ornaments, moisten edges that will touch with water; if not, they will fall apart when baked.
Make a salad with all ingredients and garnish with egg slices. Pour in Barbeque Dressing.
Mix everything together and pour into casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Cook and stir first 3 ingredients until sugar is dissolved and don't stir anymore. Continue to cook until it reaches 300° according to candy thermometer. A word of caution before stirring in cinnamon oil. Turn on vent-a-hood and stir at arms length to prevent vapors from getting on arms and face. Add food coloring and cinnamon oil. Stir in well according to directions given. Pour into a greased pan and let set. Break into small pieces. Put in a covered bowl of powdered sugar and shake to cover pieces with powdered sugar. Store in a covered container.
Boil pork in salted water. Forty-five minutes later, start to boil veal in another pan of salted water. Let meat cool and take out bones. Chop up meat; do not grind. Add spices, crackers and 1/2 cup of stock; mix. Add eggs, that were beaten separately (yolks and whites). Grease pan (9 x 13-inch) with cold lard. Bake until golden brown (1 1/2 hours) at 350°.
Grind the meat and place in a large pan, along with broth. Add the remaining ingredients. Simmer a few hours, stirring frequently.
Wash apples and grind into small bits. Cover with water and boil until soft. Bring cider (or juice) to a boil. Add apples, sugar and spices. Cook 20 minutes more or until thick. Can be put into a crock-pot to cook slow until thick.
In a small saucepan, combine honey and curry, stirring to blend well. Cook over low heat, stirring occasionally. Transfer to a small bowl and let cool for 5 minutes. Whisk mayonnaise into honey mixture until well blended. Serve immediately or cover and refrigerate as long as 3 days.
Peel and cut eggplant in 1/2-inch slices; flour (use Ziploc bag). Combine egg and milk. Set aside. Combine bread crumbs and seasonings. Dip each slice into egg mixture and dredge in bread crumbs.
Put sifted flour and salt into a bowl. Make a paste with 1/3 cup of this flour and 1/4 cup water. Cut 3/4 cup Crisco, plus 1 tablespoon butter into the dry flour until pieces are size of small peas. Add flour paste to Crisco and flour mixture. Mix thoroughly until dough comes together and can be shaped into a ball. Divide into 2 parts. Roll out crusts about 1/8-inch thick.
Grease a 13 x 9-inch baking pan. Mix together all ingredients. Bake at 350° for 40 to 45 minutes. Cut in pieces and roll in granulated sugar. These freeze well.
In ovenproof skillet, saute apples, 2 tablespoons sugar and lemon rind in butter for 5 minutes. In blender, blend eggs, milk, flour, 2 tablespoons sugar, vanilla and nutmeg. Pour the batter over the apples.
Mix soda with buttermilk until frothy. Mix all ingredients together. Lightly grease cupcake pans. Fill each with batter. Bake 20 to 25 minutes at 350°. Serve hot with butter.
Mix all ingredients well. Pour into muffin tin sprayed with Pam. Bake at 350° for 20 minutes. Makes 12 muffins.
Boil chicken with water and add margarine, onion, salt and pepper until chicken comes off bones. Drain chicken and cut into cubes. Using broth, add enough water to make liquid totaling 6 cups. Add potatoes and carrots. Boil 10 minutes. Make pie crust. Layer the chicken and vegetables over the bottom crust. Add the peas last. Using 4 cups broth and 1 cup flour, stir with whisk until there are no lumps and cook until thickens. Pour over vegetables in pie.
Preheat oven to 350°. Grease well 8 x 7 x 2-inch loaf pan. Combine flour, salt, baking soda, baking powder and sugar in large bowl. Add margarine with orange juice and egg, stirring into dry ingredients just to moisten. Then add cranberries and nuts. Bake one hour.
In a large mixing bowl, dissolve yeast in warm water. Stir in eggs, 1 tablespoon sugar and the baking mix. Beat vigorously. Turn dough onto floured surface. Knead until smooth, about 20 times. Roll dough into rectangle 16 x 9-inches. Spread with butter and sprinkle with 1/3 cup brown sugar, raisins and cinnamon.
Scald milk in double boiler. Slowly add beaten eggs and blend well. Mix together sugar and cornstarch and stir into egg mixture. Cook 15-20 minutes, stirring occasionally. When custard coats the spoon, its done.
Pour boiling water over dates; cool. Cream shortening and sugar. Add egg and vanilla; combine with date mixture. Add dry ingredients. Pour in well-greased pan. Bake at 350° for 1 hour. Use electric mixer.
Cut the squash in half and remove seeds. In baking dish, place cut side down and add water and bake at 350° for 45 minutes or until tender.
Cook ground beef with bell pepper, onion and salt. Then add sauce. Cook noodles as directed. Put ground beef, then cheese and noodles in bread pan. Repeat until full; on top should be ground beef and then cheese. Bake in bread pan until done, about 30 minutes, at 350°.
Mix sugar and flour together. Stir lemon juice in berries. Toss with flour and sugar. Pour into a pastry shell and bake until golden brown in a 350° oven.
In medium bowl, prepare gelatin according to package directions. Spoon into an oblong ovenproof dish and chill until gelatin has set. Top with cake slices.
Dredge steak in flour; brown with onion in butter. Add seasonings and water; cover and simmer gently until almost tender, 40 minutes to 1 hour. Stir occasionally. Add soup and mushrooms; stir to mix. Cook gently until beef is tender, about 30 minutes. At serving time, heat mixture piping hot. Turn off and stir in sour cream. Serve over fluffy rice.
Mix all ingredients. Shape into a ball. Chill. (Put chopped nuts, one cup on top and a cherry in the middle.) Serve with crackers.
In a 2-quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring occasionally. Serves 4. Preparation time: 15 minutes. Cook time: 10 minutes.
Cream oleo and sugar; add egg yolks, pineapple and nuts. Fold in stiffly beaten egg whites; add vanilla wafers. Roll in 10 to 12 inch balls; refrigerate overnight. Cover each ball with Cool Whip just before serving; sprinkle with coconut, if desired. I use an ice cream scoop to make balls.
Blend together shortening, white sugar and brown sugar. Add to this mixture eggs. Beat well. Add oats, baking soda, vanilla, baking powder, salt, flour and chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix soda and oatmeal together. Mix all ingredients in a large bowl. Bake at 350° for 6 minutes or until lightly brown. Do not overbake.
Cook squash until done; drain water. Mash squash. Put in onions, eggs, flour, salt and pepper. Make into patties. May need flour on them. Fry in oil until done.
Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer as desired.
Brown ground beef, onion and green pepper; cook until onion is tender. Drain. Add tomatoes, ketchup, celery flakes, parsley flakes, sugar and pepper. Simmer for 1/2 hour. Add macaroni. Simmer for about 1 hour, checking after 30 minutes. Do not let macaroni get mushy.
Put potatoes in pan. Cut 1/4 pound margarine in chunks over potatoes. Mix soup and sour cream; spread over potatoes then spread onions and cheese. Mix corn flakes and 1 stick butter. Put over top. Bake 1 hour at 350°.
Heat oven to about 375 degrees. Spray or grease round cake pan. In bowl, mix flour, corn meal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil. Mix well. Pour batter into cake pan. Bake for about 25 minutes or until toothpick inserted in center comes out clean. Serve hot with butter on top or just plain.
In a smaller mixer bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until well combined. Add eggs all at once. Beat just until combined. Do not overbeat. Stir in sour cream.
Cook the pasta following instructions on the box. Rinse in cold water and let it drain. In a medium size bowl, mix Ricotta cheese, 1 package of Mozzarella grated cheese, eggs, parsley, salt, pepper and nutmeg and set aside.
Gradually mix all ingredients together, a little at a time. Bake at 325° for 15 minutes. Reduce heat to 300° and bake for 45 minutes.
Beat egg, sugar, flour and milk. Add salt. Heat pan with a little oil. Dip bread in egg mixture. Brown on both sides. Eat with jelly or syrup.
In medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla; pour into crust. Chill approximately 3 hours. Top with pie filling. Refrigerate leftovers.
In saucepan, combine sugar, water, shortening, dates or raisins, nutmeg, cinnamon and ground cloves. Boil together for 3 minutes. Let cool. Dissolve in cup the baking soda and salt in 2 teaspoons water. Add the salt/soda to the fruit mixture. Combine and gradually add flour and baking powder. Pour into a greased 9-inch square pan and bake at 325° for 50 minutes.
Slightly defrost the berries. Chop to a coarse puree in food processor or blender. Stir in fresh berries, sour cream and wine. Taste for sweetness and add sugar or Equal to taste.
Drain juice from salmon into saucepan. Add enough milk and water to make desired amount (quart, gallon, etc.). Bring to a boil; salt and pepper to taste. Add a little butter, if desired. Add flaked salmon. Return to boiling point. Add thickening just like Chicken Stew.
Drain pineapple juice into bowl. Slice bananas into pineapple juice. Mix. Put fruit cocktail and pineapple in mix. Add pudding. Mix and chill.