HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 cup flour, 1 stick butter and cold water. Pat in 6 x 12-inch ungreased cookie sheet. Boil 1 cup water, 1 stick butter and 1 cup flour. Stir well. Remove from heat. Add eggs, 1 at a time. Beat well. Add almond extract. Spread over the rectangle of dough. Bake at 350° for one hour.
Add sugar, flour, margarine and eggs; mix with a fork. Stir in nuts, chocolate chips and vanilla. Pour into pie shells. Bake at 325° for 30 to 35 minutes. This will make 2 thin pies or one large pie.
Wash squash and split lengthwise; scrape out seeds. Place cut side down on baking sheet lined with foil. Bake at 350° for 30 minutes or until squash is tender. Turn squash over. Add 1/2 slice bacon, butter, salt and pepper to each. Return to oven and bake for 30 minutes longer or until bacon is cooked. Yields 6 servings.
Preheat oven to 375°. Butter a loaf pan and set aside. Combine the flour, sugar and beer. Mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven; brush the top of the loaf with butter and return to oven. Cool. Slice and enjoy.
Pour juice and Kist cola into punch bowl. Fill bowl up with ice. Garnish with orange slices if desired.
Mix flour, sugar and powder. Blend in butter with hands until like corn meal. Add eggs and vanilla. Use spoon, work into a stiff dough. Divide into 2 balls, 1 twice the size of the other. On heavily floured board (1/2 cup flour), roll out the larger ball to 1/8-inch thickness. Place on cookie sheet (11 x 15 1/2-inches). Smooth to edges; patch corners. Spread jelly over top. Roll out remaining dough to 1/8-inch thickness and cut into 1/2-inch strips. Place diagonally across jelly 1/2-inch apart. Sprinkle sugar over top. Start baking in a 375° oven. Edges will be done first. When edges brown (about 20 minutes), take pan from oven and cut 3-inch strip all around. Return pan to oven for 10 minutes. Remove and cut into 1-inch and 2-inch rectangles. Keeps 6 weeks. Makes about 6 dozen.
Thaw lemonade and Cool Whip. Mix lemonade and Eagle Brand together. Fold in Cool Whip. Mix well. Pour into pie crust. Place in refrigerator for at least 1 hour before serving.
Mix all ingredients in a large bowl with a wooden spoon. Pour into 2 large loaf pans. Bake at 350° for 1 hour or until a toothpick comes out clean. Makes 2 large loaves.
Bring vinegar, celery seed, mustard seed, salt and sugar to a boil. Mix vegetables well. Pour liquid solution over vegetables. Store in refrigerator.
Sift together flour, baking powder and salt. Beat egg whites until stiff. Beat in 1/2 cup sugar. Mix egg yolks and water; beat until foamy. Add 1/4 cup sugar, beating until thick. Add lemon juice. Fold egg yolk mixture into egg whites. Fold in flour mixture. Bake 20 minutes on waxed paper on greased cookie sheet at 350°. Remove wax paper and spread jelly immediately; roll. Sprinkle with confectioners sugar.
Pour hot milk over crumbs, add eggs and seasonings, then mix in meat. Bake in a 350° oven for 15 minutes depending on size. Also this recipe I use for meat loaf and that is also in 350° oven and takes about an hour, draining off fat every once in a while. (I put ketchup on the top.)
Dice beef into 1/2 to 1-inch cubes and brown in oil in a large cast-iron kettle. Cover with water and boil 1 to 2 hours until meat is tender. Quarter tomatoes, dice garlic, chop onion, slice jalapeno peppers and add 30 minutes before serving. Serve with tortilla, rice, salsa and cheese. To increase "macho" increase peppers. This recipe is "semi-macho". (Anyone who knows beans about chili knows there ain't no beans in chili!)
Place bread in a 9 x 13 inch baking dish. Top bread with cheese. In a separate bowl, mix together eggs, scalded milk, sausage, onion/pepper mixture, jalepeno peppers and dry mustard. Pour over bread and cheese. Refrigerate overnight. Remove from refrigerator. Mix together cream of mushroom soup and remaining milk and pour mixture over casserole. Bake at 350 degrees for 1 hour and 15 minutes or until brown and set.
Brown pork chops, then steam until tender. Remove bones and cube. Chop onion and eggs, then place in separate containers. Cook egg noodles. Drain and add bouillon, heating thoroughly. Spoon noodles and bouillon into serving dishes. Top with the cubed pork, chopped eggs and onion.
Place meat in slow cooker or in pan on stove at medium heat until tender. Add onion and carrots. Add potatoes last. Make gravy with meat juice and flour.
Marinate cooked vermicelli in mixture of Italian dressing, lemon juice, Accent, garlic salt and black pepper overnight. Next day, add celery, green pepper, black olives and mayonnaise or salad dressing. Mix well and refrigerate until ready to serve. Add the meat to salad when ready to serve.
In the morning or the day before, put whole chicken breasts, wrapped in foil, in the oven and bake for 1 hour at 350°. Makes 4 cups, cubed.
Combine butter and cracker crumbs in an 8-inch square baking dish. Firmly press mixture in bottom of dish and set aside.
Cook macaroni shells. Cook just until done, not mushy. Drain and rinse in cold water until no heat is left in them.
In small saucepan, boil onions and peppers in water. Simmer until veggies are crisp, but tender. Drain well. Butter 2-quart casserole dish (all sides and bottom). Mix together remaining ingredients and veggies. Transfer to baking dish and bake at 325° for 45 minutes (you can add cheese on top if you like).
Mix in order given, except for green peppers. Put into greased baking pan. Press the large pieces of bell pepper into the mixture sideways so they will fit. Cover pan. Bake at 350° for 1 1/2 to 2 hours or until peppers are done.
Melt your butter over very low heat; add flour, stirring constantly. Add milk, stirring continuously. Next, add the dissolved chicken bouillon, still stirring. Add Cheddar cheese, stirring continuously. By the time the cheese has melted you should have a rich creamy sauce; now add salt and pepper. Arrange quartered toast in baking dish and place drained asparagus on top of toast. Pour cheese sauce over asparagus. Bake at 350° for 20 minutes or until the cheese sauce is bubbling. Serves 6.
Mix cake mix, margarine and 1 egg and press in greased and floured pan (10 x 12-inch). Then add crushed pineapple, coconut and nuts. Mix cream cheese, 2 eggs and confectioners sugar. Bake for 30 to 35 minutes in 350° oven until light brown.
Cut an x in the core of each Brussels sprout. Place in a saucepan; add 1-inch of water. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, garlic, salt and pepper in butter for 2 to 3 minutes or until flavors are blended. Yield: 6 servings.
Saute onion, celery, green peppers and mushrooms in 1 1/2 cups chicken broth. Mix soy sauce, bouillon, ginger and water. Add all ingredients in saute pan. Heat thoroughly and serve on rice or chow mein noodles.
Cook (saute) first 6 ingredients about 5 to 10 minutes. Add the rest of the ingredients and cook slowly until vegetables are completely cooked. Use a cover on pan. Serve with crackers.
Saute onion, celery and parsley in butter until limp. Add pumpkin and cook until tender. In saucepan, combine chicken broth, milk, cream and spices. Blend thoroughly. Add vegetables and heat to simmer for 5 minutes until thick.
Chop the first three ingredients together and saute in 1 teaspoon cooking oil. Add mushrooms and pimentos. Cook together until onion and bell pepper become tender. Add corn and green beans. Stir until warm. Decorate with almonds.
Put chicken strips in large Ziploc bag. Pour in Italian dressing, crushed red pepper and garlic powder and zip shut. Marinate for at least one hour. Can be refrigerated and left overnight. Heat butter in frying pan and add chicken. Cook until chicken is done. Serve with linguine, tossed salad and Italian bread.
Grease bottom of 9 x 13-inch pan. Cover pan with nuts and coconut. Mix cake mix as directed on the box. Spread over unbaked cake a mixture of cream cheese, oleo, powdered sugar and vanilla. Bake at 350° for 40 minutes. Can serve with Cool Whip.
Combine dates, soda and water. When cool, add remaining ingredients. Bake in sheet pan and cut into 2-inch pieces when cool.
Brown onion in shortening. Add seasonings and chicken; brown 10 minutes. Add water, cover and simmer until tender. Remove chicken. Add sour cream to drippings and mix well. Add cooked noodles. Arrange chicken on top. Heat through and serve. Makes 4 to 6 servings.
Bring water to boil. Add 8 tea bags. Drop fresh mint in. Boil for 30 minutes. Add other ingredients and then enough water to make a gallon of tea.
Saute celery and onions in margarine on medium heat, stirring all the time. Add remaining ingredients; cook until tender. Remove from heat. Cook ribs on outside grill 1/2 hour. Put in roaster. Add sauce and salt to taste. Cover and bake at 350° for 2 1/2 hours.
In a large bowl, combine all ingredients, except potatoes. Toss with warm potatoes. Cover and chill 12 to 24 hours.
Make pudding with milk. Fold in sour cream and Cool Whip. Layer vanilla wafers and sliced bananas. Top with pudding and chill.
In mixing bowl, stir together the flour, corn meal, baking powder and salt. Add apples, milk, sugar and beaten egg. Stir just until moistened. Drop batter by tablespoons, four or five at a time, into hot cooking oil (375°). Cook for 3 to 4 minutes, or until golden brown, turning once. Drain on paper towels. Roll hot fritters in mixture of sugar and ground cinnamon.
Preheat oven to 350°. Cream the butter with 3/4 of the sugar until light and fluffy. Beat in the eggs, one at a time. Sift the flour, salt, baking powder and baking soda and add, blending well. Mix in the sour cream and the vanilla.
Brown beef and onions; drain. Stir in sauce mix and tomato sauce. Heat until hot. Combine cheese and sour cream in bowl. Pour hot meat mixture into greased 13 x 9-inch pan. Spoon sour cream and cheese mixture on top of meat and spread evenly. Place flat crescent rolls on top of mixture. Melt butter and pour over top of crescents. Sprinkle Parmesan cheese over butter. Bake at 375° for 25 minutes.
Dissolve Jell-O gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin and set aside. Add 3/4 cup cold water to lime gelatin; pour into a 13 x 9 x 2-inch pan. Chill until set but not firm. Add 3/4 cup cold water to raspberry gelatin. Set aside at room temperature. Add cream cheese to lemon mixture; beat until well blended. Chill until thickened, then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm.
Brown ground beef and sausage. Drain. Cut cheese into small blocks and put into crock-pot. Put in cream of mushroom soup and melt with cheese. When cheese and soup are melted, put in beef and sausage. Serve in crock-pot to keep warm.
Mix milk and pudding together. Heat on medium heat until just boiling. Add cake mix and blend until smooth. Add pecan chips. Pour in a greased 9 x 13-inch pan. Sprinkle butterscotch morsels on top. Bake at 350° for 30 minutes.
Combine flour and powdered sugar. Add butter and mix well. Pat dough into 14-inch pizza pan. Bake at 350° for 10 minutes or until brown.
Use large 8 x 14-inch (approximately) glass pan. Spoon and spread cream cheese on bottom. Spoon picante sauce over cream cheese. Sprinkle cheese over top. Heat in microwave for 4 minutes. Serve with Fritos.
Combine sugar and flour. Beat eggs thoroughly; add to the sugar and flour mixture. Add melted margarine and buttermilk; mix well. Add extracts and pour into chilled 9-inch unbaked pastry shell. Bake at 425° for	10 minutes, then reduce temperature to 350° and continue baking for 35 minutes without opening door.
Add sugar, vanilla and oil to beaten eggs, blending well. Stir in zucchini gradually. Add dry ingredients; fold in nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool in pan 5 minutes. Place onto cooling racks.
Chill slightly. Form into balls the size of walnuts. Place on ungreased cookie sheet. Bake at 350° for 10 to 14 minutes until browned on the bottom.
Mix together sugar, cocoa and milk. Bring to a rolling boil for 1 minute. Remove from heat and stir in peanut butter, margarine and vanilla, then add oats. Quickly drop by spoonfuls onto waxed paper and let cool.
Mix all ingredients well and bake in a 325 degree oven for 45 minutes.
Squeeze lemons and oranges. Chill juices and reserve lemon hulls. Boil 2 quarts of water. Remove from heat and add tea bags, mint leaves and reserved lemon hulls. Steep 30 minutes. Strain. Add sugar and stir until dissolved. Refrigerate up to 24 hours. When mixture is thoroughly cooled, add lemon, orange and cherry juices, plus 1 1/2-quarts more cold water. Stir well and freeze in 1 gallon ice cream freezer to slushy consistency. When serving, garnish with mint and cherry.
Combine all ingredients. It takes 1/4 cup mix to 1 cup boiling water for hot cocoa.
Cook macaroni as directed. Mix cheese soup, the cheese that comes with macaroni and 1/2 can evaporated milk. Stir well. Add macaroni; pour in a casserole dish; sprinkle shredded cheese over top (not to much). Bake at 350 until cheese is melted.
In medium pot on low heat, melt chips and milk; when melted, remove from heat. Add chopped nuts and vanilla. Mix well and pour into 9-inch pan lined with wax paper. Chill and cut into pieces. Peanut butter sets up faster than chocolate.
Place popped corn in large dishpan. Place sugar, cream of tartar and water in 3-quart saucepan. Bring to boil. Place cover on pan and boil 5 minutes on medium, stirring occasionally. Uncover pan and continue cooking without stirring for about 10 minutes or when color starts to change. Do not cook until it turns dark. Remove from heat, add margarine and soda and mix thoroughly. Pour quickly over popcorn. Stir to coat. Let cool slightly and separate.
Cream butter, add sugar gradually. Cream until fluffy. Add unbeaten egg and vanilla; beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough. Roll chilled dough on floured pastry cloth to 1/8-inch thickness. Cut with floured cookie cutter. Bake on unbuttered cookie sheet about 6 minutes at 400°. Cool on rack.
Preheat oven to 375°. Let margarine and butter soften. Add sugar. Beat until well mixed. Put 2 mixing spoons of batter in well-greased pan. Place in preheated oven and bake until done.
Cream shortening, sugar and eggs. Make paste of cocoa and food coloring. Add to first mixture. Add alternately flour and buttermilk. Add vanilla. Mix soda and vinegar over bowl; add to batter and blend. Bake at 350° in oblong pan 30 to 35 minutes.
Combine all ingredients. Pour batter into greased and floured 9 x 13-inch pan. Bake at 350° for approximately 45 minutes. Then lower temperature to 325° and bake 10 more minutes or until cake tests done. Remove from pan and cool before frosting.
Mix all ingredients except jelly and chili sauce. Shape in 1-inch meatballs and brown lightly in skillet. Heat chili sauce and jelly in Dutch oven. Stir well. Add meatballs. Stir until cooked. Simmer, uncovered, for 30 minutes. Makes approximately 3 to 5 dozen.
Blend sugar, salt, cornstarch and boiling water; cook until thick. Remove from heat and cool. Add jello and strawberries. When it begins to jell, pour into baked pie shell. Top with cool whip.
Mix all ingredients in food processor or blender. If desired, may add 4 tablespoons onion or dehydrated onion and/or 4 tablespoons vegetable flakes. Two tablespoons are considered free on most food plans.
Mix together and pour into a greased and floured Bundt pan. Bake at 325° for 50 to 60 minutes.
Don't mix. Just layer the first 3 ingredients in a bowl; cover with Saran Wrap and place in refrigerator. The next day, mix the Miracle Whip, sugar and vinegar; let set 20 minutes so that the sugar will dissolve. Add the dressing to the vegetable mixture, then add the sunflower kernels, raisins, cheese and bacon bits.
Combine sugar, cocoa, egg yolks, flour and milk. Stir until mixture is smooth and creamy. Heat over low heat until mixture thickens (stir constantly). Remove from heat; let cool and add vanilla flavoring. Pour into baked pie shell.
Pour hot milk over butter and sugar. Crumble yeast into lukewarm water. Cool milk to lukewarm, add yeast and well-beaten eggs. Beat in flour to make soft dough, then turn on floured board and knead until smooth. Form into ball and place in a greased bowl. Let rise until double in size.
Combine the sugar, butter and water in heavy saucepan. Cook at 300° (to hard crack stage), stirring constantly without burning. Add vanilla and pour into buttered 9 x 9-inch pan. Lay 2 chocolate bars on top and spread them evenly as they melt. While still warm, sprinkle chopped pecans on top. Cool thoroughly and break into pieces.
Do not brown beef, use raw beef; stir all together. Put in 2 to 2 1/2-quart casserole dish; stir. Cover tightly; bake at 325° for 1 hour and 45 minutes to 2 hours. Mushrooms and/or water chestnuts may be added. Do not add tomatoes or potatoes. Can be served over noodles or rice.
Add enough milk to make stiff like pie crust. Roll into ball on floured board and roll out like pie crust. Cut into strips and let dry. Drop into soup.
Blend cheese and butter. Add flour, Tabasco sauce, salt and paprika. Wrap 1 teaspoon dough around each olive. Bake at 400° for 15 minutes. Serve hot. Makes about 4 dozen. (Olives may be omitted.)
Combine sugar and flour. Cut in 1/4 cup of cold butter until crumbly. Add nuts and oats. Sprinkle over applesauce. Preheat oven to 350° and bake until brown, approximately 20 to 30 minutes.
Melt butter in 3-quart saucepan over low heat. Add marshmallows and heat until melted, stirring occasionally. Add Andes and hot water. Stir until melted. Add another spoon of hot water if needed. Stir until smooth. Stir in rice crispy cereal, sunflower seeds and raisins. Press into a 9 x 13-inch pan that has been lightly greased. Refrigerate to cool. Cut into bars.
Mix all ingredients together in large roaster. Bake in 375° preheated oven for 1 hour.
Combine flour, baking powder, soda, salt and spices; blend well and set aside. Beat egg whites until peaks form; set aside. In large mixing bowl, combine sugar, oil and egg yolks; beat well. Mix in sweet potato and nuts. Blend in dry ingredients and hot water, then fold in egg whites. Pour into tube or Bundt pan; bake at 350° for 55 minutes, or until done.
Crumble 1/2 of the cookies into 13 x 9-inch pan. Pour some of the chocolate syrup over the cookies. Mix and pat back down into pan. Layer 1/2 of the ice cream. Slice it off. Dribble chocolate syrup over this and then add cookie crumbs. Syrup over this, then layer with ice cream. Dribble chocolate syrup over this again if you want more chocolate taste. Add Cool Whip on top. Can put cookies around to decorate or sprinkle cookie crumbs on top. Can add cherries. Freeze until ready to serve.
Melt bacon drippings; add onion and cook until golden brown. Add 1/2 cup hot water to flour and salt and mix. Add shredded cabbage and 1 large apple (cut in small pieces, optional). Simmer until tender.
Brown hamburger and onion. Combine sauces with seasonings. Put a very small amount of sauce in bottom of 9 x 13-inch pan. Cook noodles. Make layer of noodles, layer of sauce, layer of meat and half of each of the cheeses. Use rest of ingredients to make second series of noodles, meat, sauce and cheeses. Bake 45 to 60 minutes in 350° oven.
Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, lemon peel, cinnamon and salt. Cook and stir over medium heat for 4 to 6 minutes or until thickened. Place in 4-cup baking dish. Spoon Cobbler Topping over fruit mixture. Bake at 375° for 15 to 20 minutes or until golden brown. Serve warm with ice cream or whipped cream.
Shred all ingredients. Mix mayonnaise, oil and vinegar. Heat this and pour over mixture. Refrigerate overnight.
Beat eggs, add sugar, stir into milk; use a double boiler. Cook over heat stirring until mixture coats a spoon (begins to thicken). Cool immediately adding vanilla.
Mix all ingredients and shape into balls. Place in Pam sprayed baking dish. Bake at 350° for 40 minutes. Remove from oven and drain off liquid.
Measure sifted flour. Add baking powder, soda, salt and cinnamon. Sift together into a large bowl. Add oil, apples and vanilla. Beat by hand or on medium speed the eggs until light yellow in color. Gradually add sugar and continue beating until light and fluffy. Fold the egg mixture into the apple mixture, blending thoroughly. Stir in nuts. Pour into lightly greased 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes or until done. Serve warm or cold.
Mix cake mix as directed. Set aside. Melt caramels, evaporated milk and butter. Pour 1/2 of batter into greased and floured pan. Bake 15 minutes. Now add caramel mixture, chocolate chips on top of that, then pecans and top with rest of batter. Bake 20 minutes more.
Combine first 4 ingredients and chill. When nearly jelled (1 to 1 1/2 hours), combine cream cheese and whipped cream. Mix all ingredients together and chill to jell.
Cream butter and sugar. Beat in egg. Sift wheat and white flour, baking soda and salt. Combine bananas and buttermilk or yogurt enough to mix.
Mix all ingredients well. Pour in 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes.
Cream together butter, peanut butter, white and brown sugars and vanilla. Then add remaining ingredients and mix well. Drop by spoonfuls onto greased pan and bake in moderate oven.
Mix together soy sauce, sugar, garlic and mustard. Pour over wings and marinate overnight. Bake in sauce 1 hour at 350°.
Heat the oil in a skillet over medium-high heat. Add the onions; season with salt and cayenne and cook, stirring, until the onions are soft, about 3 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 3 minutes. Remove from the heat and set aside.
Combine all ingredients in bowl. Refrigerate over night for best flavor, but can be made and served right away. This is a popular hors d'oeuvre served with crackers!
Drain pineapple well, pressing out juice with back of spoon (1 1/4 cups). In medium saucepan, sprinkle gelatine over reserved juice. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in honey, pineapple and remaining ingredients. Turn into 8 or 9-inch baking pan. Chill until firm.
In a 1-quart casserole, combine all ingredients except buttermilk. Cover and vent. Microwave on High 5 minutes, stirring once until vegetables are softened. Pour into blender on low speed. Pour back into casserole with buttermilk. Microwave on High for 30 seconds until hot. Serves 2. Contains 80 calories, 1 gm fat and 549 mg sodium.
Combine cooked vermicelli with remaining ingredients and turn into a greased 2-quart casserole dish. Bake in preheated oven for 25 minutes or until brown and bubbly.
Combine yeast and 1 cup flour in large bowl. Heat water, sugar and salt until just warm. Add to dry mixture. Beat on low speed 1/2 minute, scraping sides of bowl. Beat 3 minutes on high. By hand, stir in remaining flour to make soft dough. Place in greased bowl, turn and grease surface. Cover, let rise until double, about 1 hour. Punch down; let rest 10 minutes. Grease 1 1/2-quart casserole and sprinkle with corn meal. Knead bread. Put in casserole dish in warmed oven. Let rise until doubled, 40 to 60 minutes. Bake in hot oven (400°) 30 to 40 minutes.
Melt morsels and chips in bowl in microwave. Take out and add pecans. Drop onto 2 cookie sheets in small bits and set in refrigerator until hard.
Brown beef in large, deep pan. Add onion, salt and pepper. Drain excess fat. Add garlic salt, chili powder, tomatoes and juice and water. Bring to a boil. Add macaroni. Cook at medium temperature until done.
Combine all ingredients and spoon into greased 1 1/2-quart casserole. Bake at 375° for 30 minutes. Top with cheese and bake 5 more minutes. Spoon into puff pastry shells to serve. Makes 4 to 6 servings.
Mix all ingredients, put into casserole dish. Bake at 400° for 30 minutes. Top with bread crumbs and bake 5 minutes longer.