HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt and sugar. Cut in shortening until crumbly. Mix egg, water and vinegar. Blend into flour mixture until moist. Don't overbeat. Place dough ball in freezer 10 minutes to chill. Then roll out for pie. Makes a 9-inch shell.
Fry garlic and bacon, add to mixture. Bake in a slow oven (350°) for 1 hour.
Thaw bread. Grease a 9 x 13-inch pan. Cut bread into 1-inch slices then down center. Sprinkle chopped nuts in greased dish and lay bread in. In a saucepan melt oleo and add brown sugar, vanilla, cinnamon and pudding mix. Mix and pour over rolls. Let rise until double and bake at 350° for 30 minutes.
Place beans in bottom of casserole. Combine soup, mayonnaise, lemon juice and curry. Spread mixture over beans. Push in chicken breasts and sprinkle with cheese. Bake 30 minutes at 350°.
Drain peas. (Rinse if canned.) Combine all ingredients and refrigerate, covered, overnight or longer. Turn several times with slotted spoon to marinate. If double or triple, reduce garlic and red pepper. Remember that strong herbs have a "multiplier" effect.
Drain the liquid from the pineapple and add water to make 1 cup. Heat and add jello and lemon juice. Cool, then add whipped cream, carrots and pineapple. Put the sugar and salt in the whipping cream. Pour into mold and cool until set. Unmold by dipping in warm water for a few seconds. Turn out onto plate and serve with any garnish you wish.
Combine first 3 ingredients and mix well. Microwave on High for 4 minutes; stir. Microwave on High for 4 more minutes. Stir in vanilla and butter. Microwave on High for 2 minutes. Add baking soda and stir like crazy! Pour onto a buttered sheet pan and spread. Cool, then crack into pieces.
Cook carrots and celery together in boiling salted water 15 minutes; drain, reserve liquid for gravy. Blend flour, salt and fat; stir into hot liquid. Cook and stir constantly until thickened. Combine gravy, vegetables, and turkey. Place in greased baking pan. Bake 30 minutes at 425°. Remove from oven. Top with biscuits. Bake 12 to 15 minutes at 450°. Yields 6 to 8 servings.
Mix sugars, oil and vanilla. Add peanut butter and eggs. Sift dry ingredients together and add to peanut butter mixture. Bake at 350° for 8 to 10 minutes. Makes 8 to 10 dozen.
Cook onions in oil until soft. Add remaining ingredients; simmer 15 minutes. This is great for chicken cooked on the grill, basting often with the sauce.
Mix together, warm in the microwave (good cold, too). Serve on a bed of lettuce with tomato.
Mix together flour, shortening and salt. Whip egg, water and vinegar together; add to flour mixture. Makes 2 crust 9 to 10-inch pie. This is foolproof!!
Rinse off pork chops with cider vinegar, then water; season to taste. Cover with veggies and mushrooms; refrigerate overnight. In crock-pot, place meat, veggies and mushrooms. Cover with mushroom sauce. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours. Serve with rice and your favorite veggies, or use as a dressing.
Combine vegetables, soup, 1/2 cup cheese, the sour cream, pepper, pimentos and 1/2 can onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings.
Cook meat and onion together until meat is no longer pink. Add taco seasoning mix. Add rest of ingredients; do not drain! Mix all together well and simmer for about 45 minutes. Good served with grated Longhorn or Colby cheese on top and cornbread.
Shape ground beef in balls and place checker board fashion with potatoes in 9 x 13-inch baking dish. Slice onion and put rings around Tater Tots and ground beef.
Beat whites until stiff. Add flour and sugar, beating well. Add salt, vanilla and nuts slowly. Drop by spoon onto baking sheet. Bake at 325° for 10 to 15 minutes.
Mix well by hand and form small rolls. Bake on greased sheet at 350° for 20 minutes or until delicately browned. While hot, roll in cane sugar. Makes 3 dozen.
Place blueberries in an 8 x 8 x 2-inch pan. Sprinkle with lemon juice and cinnamon. Cream 3/4 cup sugar with butter. Add milk. Sift baking powder, salt and flour. Add to butter mixture. Spread batter over blueberries. Mix 1 cup sugar, salt and cornstarch. Sprinkle over batter. Pour 1 cup boiling water over; do not stir. Bake at 375° for 1 hour. Serve with whipped cream or sauce.
Sift together flour, salt and soda; set aside. Thoroughly cream the shortening, butter and brown sugar. Add the eggs and blend well. Gradually add the flour mixture to the shortening and mix thoroughly. Add the pecans and mix in well. Drop onto a baking sheet by teaspoonfuls about 2 inches apart. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen.
In large bowl, sprinkle yeast into warm (110°) water. Add molasses and let stand 5 minutes, then stir to dissolve. Add everything except the 3 flours and mix well. By hand, stir in the rye and whole wheat flour, and most of the white flour until dough is stiff. Shape into ball, brush lightly with oil. Cover and let rise until doubled (punch down and let rise again if fine texture is desired). Turn out on floured board, knead gently. Shape into 2 large or 4 small loaves, put in pans and let rise until doubled. Bake at preheated 375° for 25 minutes, reduce heat to 350° and bake about 20 minutes more.
Cream shortening and sugars. Add eggs and beat. Add flour, oatmeal, salt and vanilla and mix. In small cup, mix boiling water with baking soda, then add to dough and mix in. Lastly, add nuts and chocolate chips. Drop by spoonfuls onto cookie sheet and bake in oven preheated to 350°.
Butter casserole dish. Sprinkle 1/2 of stuffing mix in a dish. Mix rest of ingredients except butter and crumbs.
Mix all together and cook in microwave on High for 8 minutes. Stir halfway through.
Mix together. Add milk to fill line. Makes 1 gallon. Stir and freeze.
Melt chocolate squares over very low heat. In a large bowl, mix butter, sugar, vanilla and chocolate. Add eggs and mix well. Slowly add flour and mix until completely blended. Grease pan and bake for 40 minutes at 350°.
Cook rice; add butter and onion to skillet and saute. Mix all ingredients and mix well. Cover and simmer until heated well.
Mix flour and butter together until it looks like cornmeal. Beat egg, buttermilk and mashed potatoes together; add to flour and butter mixture. Pour into a greased muffin pan. Bake 15 to 20 minutes at 475°. Makes 1 dozen.
Mix well. Form into loaves; pour tomato over each loaf. Bake at 325° for 1 1/2 hours. Feeds 8 cowboys or 10 city slickers.
Spread jam between all ladyfingers. Break into thirds into bottom of bowl. Pour warm pudding over ladyfingers. Top with whipped cream.
In blender, combine morsels, sugar and eggs. Add hot milk and liquor. Blend at medium speed until mixture is smooth. Pour in demitasse cups and chill in refrigerator 1 hour. Garnish with whipped cream if desired. Keep in refrigerator until ready to serve.
Put all ingredients in blender and blend well. Great on fresh spinach with bacon bits and hard-boiled eggs.
Crush cookies in food processor or zipper style plastic bag with rolling pin. Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Let stand for 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies.
Cook chicken in frying pan until done. May use oil or butter or a combination. Place potatoes, mushrooms and bacon in a broiler pan under broiler in oven. Cook 5 minutes, then turn and cook 5 minutes more or until bacon is done. Serve potatoes, mushrooms and bacon over chicken.
Combine ingredients, except cheese. Heat oil in heavy skillet. Pour in half of batter. Sprinkle 1/2 of cheese over batter. Pour in remaining batter and top with cheese. Bake at 400° for 30 minutes.
Cream butter and sugar. Add eggs and vanilla. Beat till smooth, add cream in which soda is dissolved. Mix. Add flour with baking powder and salt. Refrigerate a few hours. Roll out dough, bake. Frost cookies when done.
In a shallow 2 1/2-quart casserole with tightly fitting lid, place frozen meat and cover tightly. Microwave 40 minutes on 50% power.
Melt 1 cup morsels and butter in large, heavy saucepan over lowest possible heat, stirring constantly, until smooth. Remove from heat. Stir in eggs. Add flour, sugar, vanilla and baking soda. Stir well. Spread batter into greased 13 x 9-inch baking pan. Sprinkle with remaining morsels and nuts. Bake in preheated 350° oven for 20 to 25 minutes. Microwave caramels and milk in small, microwave-safe bowl on High power for 1 minute. Stir, stirring until smooth. Drizzle over warm brownies. Cool completely. Cut into bars. Makes 2 dozen brownies.
Spread rice in bottom of 9 x 13-inch pan. Mix sauce and broth with salt and pepper, thyme and marjoram. Pour over rice. Arrange onion and peppers on top, then place browned pork chops on top. Bake, uncovered, at 350° for 1 hour.
Mix cracker crumbs, marshmallows, nuts and coconut in a large bowl. Beat eggs in pan, add sugar and butter. Place over a low heat and cook until thickened, stirring constantly. Set aside to cool and add vanilla. When cool, pour over and mix thoroughly with first mixture. Press well into shallow pan. Cool in refrigerator. Cut in squares.
Melt the chocolate morsels, water and vanilla. Sift the flour, salt and soda. Mix the shortening, brown sugar and egg. Freeze the marshmallows. Wrap in a tablespoon of cookie dough. Be sure to seal well. Bake 6 minutes in a 400° oven. Allow spreading room. Remove from cookie sheet immediately.
Brown sausage; drain. Saute mushrooms, green pepper and onion. Mix all ingredients; pour into unbaked pie shell. Sprinkle paprika on top. Bake at 350° for 45 minutes. Serves 8.
Grease a Bundt pan well. Beat eggs; add sugar. Pour in sour cream and oil. Mix well. Add poppy seed. Bake at 350° for about an hour. Let cool. Sift powdered sugar over cake.
Separate chicken wings at joints. Mix remaining ingredients; pour on chicken. Cover and refrigerate at least 1 hour (the longer, the better). Turn chicken occasionally.
Halve eggs. Remove yolks and in a small bowl, combine yolks, sour cream, deviled ham, mustard, pickle and pepper. Fill whites. Chill before serving.
*Put in cup, then add enough milk to make 1 cup. Beat egg before adding milk.
Mix milk and lemon juice well. Add applesauce. Fold in Cool Whip. Pour into pie crusts. Chill.
Place meat in slow cooker. Combine flour, salt, pepper and paprika. Stir into meat until coated. Add remaining ingredients. Mix well. Cover. Cook on low 10 to 12 hours or high 4 to 6 hours. Stir and serve.
*Cherries and pineapple are suggested, but any candied mixed fruit which includes cherries may be used.
Preheat oven to 350°. Melt butter in saucepan. Place remaining ingredients in a bowl and mix in the butter. Press mixture into a greased 8-inch square baking pan. Bake 30 to 40 minutes. Cut into fingers. Serves 12.
Cream butter and sugar well. Add ingredients in order listed. Chill dough for several hours before rolling out. Roll fairly thin and cut with a biscuit cutter, allowing two for each cookie. (Or, you may place filling on one side of the circle of dough and fold over and crimp together with a fork, making a crescent shape.) Put a generous teaspoon of filling on one cookie and cover with another, pressing edges together.
Cook pasta according to package. In large bowl, combine olives, pepper, onion, parsley, pickle relish, cheese and dressing. Add pasta and toss well. Serves about 6.
Blend together first 7 ingredients. Smooth out on platter. Then add layers of chili sauce, crab meat and parsley.
Wash and bake potatoes at 400° until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 of the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon and cheese.
Mix together in small pot the cream of mushroom soup, cream of chicken soup and cream of celery soup (optional). Bring to a boil. Boil fryer (do not salt). Debone. Spread half bag stuffing and margarine in bottom of 9 x 12-inch baking dish. Add chicken, then soup mixture, then 1 can of broth from boiled chicken. Top with your other half stuffing mix. Bake at 400° for 20 minutes. Top will be light brown.
Combine sugar, water and cinnamon; boil until it forms a soft ball in cold water. Add a dash of salt and 1 teaspoon vanilla. Pour over pecans and stir until cool. Pour out on wax paper and break apart.
Combine first 4 ingredients in a large roasting pan. Combine margarine and Worcestershire sauce. Pour over cereal mixture, tossing gently. Sprinkle with herb and spice blend. Bake at 250° for 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Stir in raisins and cool. Store in an airtight container. Yields 11 cups, 151 calories and 5 g fat from 1 cup serving.
Preheat oven to 350°. Combine ground meats, bread crumbs, onion, salt and mustard in a large container. Add milk, tomato soup and eggs. Mix well; divide into greased loaf pans and bake 1 hour.
In Dutch oven, thoroughly brown meat in oil or butter, turning often. Add 2 cups hot water and next 10 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables; cover and cook 30 to 45 minutes or until vegetables are tender.
Dice the onions and place in a large bowl. Add hamburger and mix thoroughly. To this, add just enough Open Pit barbecue sauce to make mixture pasty. Pinch out mixture into patties and place in a baking pan. Bake at 350° for 30 minutes or until done in the center.
Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 c. of the prepared sauce.
Mix all ingredients together. Bake in 350° oven for 30 minutes. Stir every 10 minutes.
Cream butter and 2/3 cup sugar. Add beaten egg. Sift together flour and baking powder. Add alternately with milk. Beat until smooth. Pour over peaches that have been covered with 1 cup sugar in 1 1/2-quart casserole. Bake 40 minutes at 350°.
Cut sausage into bite size pieces and cut potatoes in small, thin pieces. Chop onion and cook over medium heat. Add sausage and potatoes. Salt and pepper to taste. Cook for 30 minutes to an hour.
Combine all ingredients. Let sit in refrigerator for 2 hours before serving. Use for dip with fresh fruits, or pour over fresh fruit in a parfait dish for dessert.
Mix all ingredients and bake 30 to 40 minutes in 350° oven.
Mix the flour with the milk until it dissolves. Saute the onions in a frying pan; add the milk mixture, stirring constantly, until it thickens. Blend in the cheese. When the cheese melts, add the broccoli. Coat a casserole dish with vegetable spray and pour the mixture into it; add the egg whites and mix gently. Cut the phyllo dough in half. Top the casserole mixture with layers of phyllo dough sprayed with the vegetable spray. Bake at 325° for 35 to 45 minutes. Serves eight.
Mix sugar and flour. Blend eggs, salad oil, walnuts and prunes. Add to flour and beat until smooth. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
In a 3-quart dish add oil and onion. Cook 4 minutes in microwave. Add shallots and everything else except meat and rice. Cook for 3 minutes in microwave until water boils. Add rice and meat and cook covered in microwave at 50% power for 12 minutes. Stir. Put back in microwave at 50% power for 12 minutes. Let stand for 8 to 10 minutes before serving.
Combine juice, vinegar, bay leaf and pickling spices in large pot; mix in water and salt mixture. Mix well. Remove shells from hard-boiled eggs; add eggs to juice mixture together with onion rings. Cover and refrigerate for 3 to 4 days.
Drain spinach; press between paper towels to remove excess moisture. Set aside. Saute onion in 2 tablespoon butter in a medium skillet until tender. Combine onion, spinach, Ricotta and next 6 ingredients in a large bowl; stir well. Place 2 sheets of phyllo on a flat surface (keep remaining phyllo covered); brush with butter. Place 1 chicken breast half in center of phyllo, 3-inches from bottom. Spoon about 1/3 cup spinach mixture over chicken. Fold bottom of phyllo over spinach mixture. Fold sides of phyllo over chicken, wrapping like a package. Roll jellyroll fashion. Place seam side down in a 13 x 9 x 2-inch baking dish. Repeat with remaining phyllo, butter, chicken and spinach mixture. Brush with melted butter. Sprinkle with 1/3 cup Parmesan cheese. Bake at 375° for 45 minutes or until done. Serves 8.
Cream butter and 1/2 cup brown sugar (packed). Mix in flour. Press in the bottom of a greased 8 x 8-inch pan. Bake at 350° for 20 minutes. Cool.
Mix dry ingredients. Add onion, milk and egg; stir. Shape into small patties about the size of a hulled walnut, spanking them a little as you shape to get rid of air pockets. Drop into hot fish grease to brown. Serves 6 to 8.
Soften cream cheese; add walnuts and all other ingredients. Beat with blender or rotary beater. Store in refrigerator.
Combine zahtar with sesame seed and sufficient oil to form a thin paste. Mix well. Make patties of basic dough and flatten to form circles with a 7-inch diameter. Spread zahtar mixture on top, pressing it in with fingers. Place patties on oiled baking sheet. Bake at 470° for about 10 minutes. Cut circles into wedges (like pizza) and serve. May be eaten warm or cold.
Beat egg whites until stiff. Mix sugar and baking soda into egg whites. Add finely crushed Ritz crackers and chopped pecans. Mix well and add vanilla. Pour into buttered pie pan. Cook at 300° for 45 minutes (light golden brown). Let cool and top with whipped cream. Store in fridge.
Dissolve Jell-O completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until Jell-O is thickened. Remove any unmelted ice. Blend in Cool Whip, then whip until smooth. Fold in peaches. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 2 hours.
Drain canned vegetables. Bring vinegar, sugar, oil, salt and pepper to a boil. Pour over canned vegetables and add remaining ingredients. Mix all together and marinate overnight, stirring occasionally.
Beat the egg yolks and whole egg until well mixed. Beat in cold water and salt. Stir the flour in with a spoon. The dough will be stiff, and you may have to knead in last of flour. Divide dough in 3 parts. Roll very thin, then cover with cloth until partially dry. Roll up as for jelly roll, then slice with sharp knife. Shake out strips; allow to dry before using.
Cut dates in half or smaller. Pour boiling water over dates. Let stand while you cream shortening. Add sugar and egg. Beat well. Drain water from dates. Add flour, soda and salt; sifted together. Beat well. Add dates, nuts and vanilla. Bake in loaf pan at 350°. Makes 2 small loaf pans or 1 long loaf pan.
Mix pretzels and the 1/2 cup sugar. Mix with margarine. Press into a 12 x 20 x 2 1/2-inch pan. Bake at 400° for 8 minutes.
Mix egg, butter, lemon juice and lemon pepper in bowl. Using your fish of choice, dip into mixture, coating fish well and line bottom of shallow baking dish. Pour remaining mixture on top of fish. Cover fish with crumbled Ritz crackers and additional lemon pepper to taste. Bake at 325° for approximately 25 minutes until fish is flaky.
Mix together; pour into buttered pan. Bake 30 to 40 minutes at 400°. Just before souffle is done, cover top with miniature marshmallows. If you like raisins, you can add raisins to mixture before cooking.
Deep fry until crispy. Add all ingredients to saucepan and bring to boil. Reduce heat. Add wings until coated. Remove from pan after coated.
Cook macaroni until done. Drain well and cool. Add other ingredients. (Use garlic salt and celery seed for variety.) Let stand 2 to 3 hours before serving. Add 1/2 cup mayonnaise. Mix well. It's ready to serve.
Combine corn meal, salt and soda; blend well.	Stir in shortening; add sour cream, corn and eggs, mixing well. Spoon half of batter into a greased heated 8 or 9-inch heavy skillet. Sprinkle with cheese and chilies.	Cover with remaining corn bread mixture. Bake at 375° for 35 to 40 minutes until golden brown.
Combine all ingredients; mix well. Bake 1 hour in a 350° oven. Serve hot or cold. Serves 12.
Heat milk, sugar and oleo until oleo and sugar are dissolved. Sift together 3 c. flour, salt, baking powder, and soda. Add dry yeast. Add to warm milk mixture. Beat all together well. Then add rest of flour and mix well. Refrigerate dough overnight in well greased bowl. Roll out dough while you divide in half. Brush with melted oleo. Cut in size desired. Fold over half. Let rise until double, about 2 hrs. after placed in pan. Bake at 450 degrees for 12 to 14 minutes.
Heat oven to 425°. Prepare pastry for 9-inch one crust. Beat eggs slightly with a rotary beater; beat in remaining ingredients. Pour into pie crust and bake 15 minutes.
Cut green peppers in half crosswise. Salt the insides. Combine ground beef, rice, egg, catsup, onion, salt and pepper. Fill peppers with meat mixture. Place in a Dutch oven and cover with tomatoes. Cover and cook 1 hour.
In saucepan, cook onion and garlic in hot oil until tender. Stir in condensed soup and the water; heat through. Cook manicotti in boiling, salted water for 8 to 10 minutes; drain. Combine eggs, cottage cheese, 1 cup American cheese and peppers; mix well. Spoon about 1/4 cup of the cheese mixture into each manicotti shell. Pour half the soup mixture into a 12 x 7 1/2 x 2-inch baking dish. Top with manicotti. Pour remaining soup over all, being sure manicotti are coated. Cover; bake in a 350° oven for 40 to 45 minutes. Uncover; sprinkle with remaining cheese. Bake 2 or 3 minutes more. Let stand 5 minutes. Serves 6.
Arrange chilies to cover a lightly greased 13 x 9-inch baking dish. Cover with cheese. In a bowl, beat eggs, then beat in milk. Add Bisquick mix gradually. Beat until smooth; pour over cheese. Bake at 350° for 35 minutes or until done in center.
Combine sugars and syrup. Bring ingredients to boil. Then remove from heat. Add peanut butter, peanuts and corn flakes. Press into cake pan. Cover with chocolate. Melt in oven and spread over the top.
Sift together first 4 ingredients; add sugar. Add shortening and mix in with fork. Add unbeaten eggs and vanilla. Mix well. Add fruit, nuts and milk. Drop by teaspoon on greased baking sheets. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
About 4 hours before serving or day ahead: Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.
Boil potatoes in skins until tender. Skin and grate. Mix remaining ingredients. Add to potatoes. Bake at 350° about 30 minutes or until hot.
Combine sugar, oleo, eggs and lemon juice; mix well. Add coconut, pecans and raisins. Pour into unbaked pie shell. Bake at 325° for 35 to 40 minutes.
In deep mixing bowl on low speed, beat the cherry pie filling for a couple of seconds. Add the dry cake mix; continue beating until both ingredients are thoroughly mixed. Spray baking pan with Pam. Spread cake mixture evenly into pan. Bake at 350° for 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean.
Sift flour onto a large board. Make a well in center. Add salt, eggs and water. Knead dough thoroughly about 1 minute, until it is stiff and smooth. Add more flour if dough is too thin. Cover and set aside 10 minutes while filling is being prepared. Then divide dough into 3 parts and roll each part out on a lightly floured board to paper thinness. Cut into 2-inch circles with cookie cutter or the top of a glass. Cut 2 rounds for each ravioli. Place a heaping teaspoon of desired filling in the center of 1 circle and cover with another circle. Press edges together with a fork to seal. Cook in 8 quarts of boiling water until dough is tender. Serve with any tomato or meat sauce and sprinkle with fresh grated cheese.
Beat eggs and all ingredients, except nuts. Pour into pie shell. Chop nuts and sprinkle in pie shell. Bake 1 hour at 325°.