HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. Add sugar and shortening. Mix in salt and flour and knead for 2 minutes. Let rise for 1 hour. Roll 1/4 inch thick and cut into triangles. Fry in fat heated to 420°.
Combine first 5 ingredients. Sift together the flour, baking powder and salt. Add to liquid mixture at one time. Spread in 9 x 13-inch glass baking dish. Cover with sliced apples, overlapping slices. Press apples slightly into dough. Sprinkle with cinnamon and sugar (if desired) and dot with butter. Bake at 350° for 30 to 35 minutes.
Bring water, salt and butter together to boiling point. Add flour all at once and remove from heat. Stir constantly until mixture leaves side of pan. (Forms a ball). Cool 10 to 15 minutes. Add eggs one at a time, beating each in thoroughly, before adding the next. Drop by tablespoons a little distance apart on greased baking sheets. Bake in hot oven (450°) for 15 minutes. Reduce heat to 350° and bake 20 to 25 minutes longer.
Combine corn and flour. Add remaining ingredients ending with beaten eggs. Mix well. Pour into a 2 quart casserole and bake in 350 degree oven about 45 to 60 minutes.
Preheat oven to 350°. Melt in double boiler or Teflon pan the margarine and cocoa. Mix in bowl the eggs, salt, sugar and flour. Add melted margarine and cocoa and pecans. Bake at 350° for 30 minutes in a 10 x 14-inch greased pan. Do not overbake. Spread on package of miniature marshmallows over top of brownies and return to oven for 5 minutes with oven off.
Cut cabbage in fourths, remove cores, slice and grate in food processor. Clean carrots and grate by hand. Clean and cut green pepper into thin strips and cut in small pieces. Cut celery into thin strips and cut into small pieces. Cut onions into small pieces and mush in food processor. (You will never see onions in slaw.) Mix well together.
Sift dry ingredients together. Mix egg, shortening and milk thoroughly. Combine mixtures, stirring just enough to dampen flour. Add blueberries. Put cupcake papers in muffin pan and fill 2/3 full. Bake in hot oven at 400° for 20 to 25 minutes. Makes 12 to 15 muffins.
Wash and cut cauliflower into pieces. Drain; rinse and drain peas. Combine well drained vegetables with Colby cheese chunks in bowl. Sprinkle dry dressing mix over top of cauliflower, peas and cheese. Refrigerate until ready to serve. Just before serving, stir in Miracle Whip until all is covered. Salad is ready to serve.
Combine spinach, cream cheese, mayonnaise, milk and dried beef; mix thoroughly. Stir in sour cream or yogurt, onions, garlic and dill until well blended. Serve with vegetables or chips. Makes 4 cups.
Combine dry ingredients. Beat eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins.
Prepare pudding as directed on package. In a 9 x 13-inch pan, break up cake in 2-inch pieces to cover bottom. Pour prepared pudding over cake. Dab cherry pie filling evenly over pudding.
Mix first 8 ingredients together and shape into small balls. Place in a 3-inch baking dish. Cover with barbecue sauce and bake about 1 hour at 375° until sauce is thick.
Cut the tops off the tomatoes and with a small spoon, gently scoop out about 1/2 of the pulp. Salt lightly and turn upside down on a paper towel. Mix together tuna, celery, onion and mayo to taste. Fill the tomatoes with the tuna mixture.
Cream peanut butter with 1 tablespoon milk. Add raisins and mix well. Break graham cracker into small pieces and mix with other ingredients. Add sweetener and vanilla. Form mixture into 6 balls of candy.
Mix brown sugar with milk, then add butter, egg and vanilla. Add pecans. Bake at 450° for 10 minutes, then reduce to 350° for 25 minutes.
Bring the ingredients to a boil. Grease 9 x 13-inch pan and put above caramel in bottom. Cut Texas toast (4 strips per slice). Put close together on top of sauce. Beat together topping and pour on top of bread.
Spread flour in flat ring on counter. Add sugar, eggs, cooled butter and cardamom in the middle of the flour. Knead until smooth; lots of kneading makes it better. Place in refrigerator for an hour or overnight. Remove a portion of dough and roll to a pie crust thickness. Cut in diamond shapes and make a slit in the center; pull one end through the slit. Deep fry in hot oil. Makes 10 dozen.
Cook bacon in a large skillet over low heat until crisp. Drain. Add 1 tablespoon bacon grease to skillet. Add onion to skillet and cook until soft. Add green pepper and garlic. Cook until pepper is crisp-tender. Stir in rice, sauerkraut and caraway seed. Heat thoroughly. Add crumbled bacon and season to taste. Makes 6 servings.
In shallow 9 x 12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit. To serve, gently stir the fruit; spoon into sherbet glasses.
In 3 quart sauce pan combine tomatoes, snappy tomatoes, beef stock, lemon juice, garlic, onion, cumin, tobasco sauce and basil. Simmer 25 minutes. Stir in beans and green pepper. Simmer 10 minutes. Add cooked macaroni and heat through. Note: 1 cup = 98 calories, 1 gram fat and 18 grams carbohydrates.
Mix softened cream cheese with sugar until creamy. Add eggs one at a time; do not overbeat. Add vanilla and flour; mix well. Add sour cream and mix again. Grease a 10-inch spring-form pan and sprinkle with graham cracker crumbs.
Combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine meal. Press into greased 8 x 8-inch pan. Bake at 350° for 20 minutes or until edges are light brown. Meanwhile combine eggs, brown sugar and vanilla; beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Careful not to overcook. Cool completely. Cut into 20 bars.
Put in large crock-pot in order given. Start out on high until it boils, then cook on low the rest of the time. Cook 10 hours. Do not stir until done. May put it on in evening and let cook all night.
Butter or grease 1 (8 x 8-inch) pan. In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling; do not stir.
In large bowl, combine first 5 ingredients. Blend. Add water and sour cream to flour mixture. Blend and stir in 2 to 2 1/2 cups flour until dough pulls away from the side of the bowl. On floured surface, knead in remaining 1 cup flour until smooth and elastic. Place dough in greased bowl; cover loosely with plastic wrap. Let rise in warm place until doubled (about 25 minutes).
Mix powdered sugar and peanut butter with a fork until it becomes crumbly. Put 1/4 cup of this mixture aside. Place remaining mixture in the bottom of an unbaked pie shell. Cook this in a 350° oven until pie shell becomes brown. Remove from oven. Pour the cooked vanilla pudding into the pie shell. Sit in refrigerator and cool completely. Top with a 12 ounce box of Cool Whip. Sprinkle top with 1/4 cup of mixture that you had put aside. Keep pie refrigerated until ready to use.
Sift the flour, baking powder and salt together in a large bowl. Put shortening into flour mixture. Add milk to flour mixture. Stir quickly with a fork just enough to make a soft dough. Put dough on lightly floured board and knead 6 to 8 times, forming a ball. Roll dough 1/4-inch thick and cut with floured cutter. Place biscuits on baking sheet. Bake at 425° for 12 to 15 minutes. Makes 12 to 14 biscuits.
Beat egg white and water until frothy. Add pecans; cool well. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix. Bake in buttered shallow pan at 225° for 2 1/2 hours, stirring every 15 to 20 minutes.
Sprinkle onion on cabbage. Sprinkle sugar on cabbage and onion. Do not stir. Heat to boiling the remaining ingredients. Pour over cabbage mixture, cover quickly and refrigerate at least 4 hours.
Brown hamburger, onion, celery and cubed eggplant. When tender, add can of mushroom soup and salt and pepper to taste. Bake at 325° for 30 minutes.
Prepare chocolate cake and mousse according to directions on package. Bake cake in a 9 x 13-inch cake pan. Let the cake cool for 30 minutes. Poke holes in the cake with fork and pour liqueur over it to fill in holes. Line the bottom of a large dessert bowl with cake, which has been broken into pieces. Add mousse on top of cake. Add whipped cream on top of mousse, then a layer of crushed candy. Repeat layers, ending with a layer of crushed Skor or Heath candy on top of whipped cream. Serves 8 to 12.
Drain beets and pineapple. Heat liquids. Dissolve Jell-O in them. Chill until syrupy, then add beets and pineapple. Pour in 1-quart mold.
Form meat into one very large patty, about 1/2-inch thick and place on a large piece of aluminum foil. Melt margarine in pan and brown onion. Place onion on top of meat. Mix all other ingredients and pour over meat. Seal foil and bake at 350° for 40 minutes. Open foil and broil 5 minutes. Serves 6.
Heat oven to 350°. Saute the onion and butter. Chip the celery and pepper and add to onion. Cook until tender. Add the peas, soup, chestnuts and pimento. Cover with cracker crumbs. Bake for 45 minutes.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonful on greased cookie sheet. Bake at 275° for 25 or 30 minutes. Store cooled cookies in an airtight container about 5 days before serving. Yields 4 dozen.
Melt butter. Beat eggs and sugar together. Add juice from crushed pineapple, pineapple and coconut, mixed well. Pour into 2 crusts. Bake for 30 minutes at 350°. Makes 2 pies.
Heat oven to 350°. Brown meat (drain). Add remaining ingredients except tortillas and cheese. Bring to a boil. Layer meat mixture, then tortillas. Cover with cheese. Bake 30 minutes.
Combine margarine, brown sugar, sugar and evaporated milk in large saucepan; mix well. Bring to a rolling boil over medium heat, stirring constantly. Boil for 15 minutes or until mixture begins to thicken, stirring constantly; remove from heat. Stir in vanilla. Pour into large mixer bowl. Beat at high speed until smooth. Spread over cake layers.
Bake potatoes at 425° until cooked through. While the potatoes are still hot, slice the top of each cooked potato and scoop out inside of potato (leaving the empty potato shell) and place in a mixing bowl. Add butter, milk, sour cream, salt and pepper and beat with electric mixer as if you were making mashed potatoes. When potatoes are creamy and free of lumps, pour in packet of baked potato seasonings and mix well with a spoon. Spoon mashed potato mixture back into the empty potato shells until full. Top with Cheddar cheese and return to the oven to bake until cheese is melted and potatoes are hot.
Add sugar to hot tea, then add remaining ingredients except ginger ale and sherbet. Just before serving, add ginger ale and any flavor sherbet. Makes 36 servings.
Mix chocolate pudding as directed on box. Mix peanut butter, Eagle Brand milk and Cool Whip together, then swirl in the chocolate pudding. Put the mixture into the graham cracker crusts. Place in freezer for 2 hours. Makes a great dessert frozen or slightly thawed.
Grease a 2-quart casserole dish. Place potatoes, celery, ground beef, sliced onions and minced green peppers in layers in dish. Combine tomatoes, salt and pepper; spoon over vegetables in casserole. Cover and bake at 350° about 1 1/2 hours or until vegetables are tender. Garnish with green pepper slices. Yields 6 to 8 servings.
Melt half of the butter and cook lobster in it for 3 minutes. Remove lobster. Add remaining butter and blend flour smoothly with it. Scald and add milk and bring again to boiling point, stirring constantly. Add seasonings, crabmeat and lobster. Cook 5 minutes. Beat and add cream, egg yolks and sherry. Cook 2 minutes and serve on toast.
Pour popcorn into a large bowl. Add peanuts and milk chocolate candies. Mix together with spoon. Put margarine and marshmallows in a large bowl. Microwave on High 1 1/2 to 2 minutes or until marshmallows are puffed. Using pot holders, take bowl out of microwave. Mix together with spoon. Add gelatin to marshmallow mixture. Stir with spoon until mixture is all the same color. Pour marshmallow mixture over popcorn mixture in bowl. Quickly stir with spoon until marshmallow mixture evenly covers popcorn. Let mixture cool slightly. Grease your hands well with some margarine. Shape mixture into balls with hands. Place balls on waxed paper until completely cool. Makes 24 balls.
Combine ingredients. Heat 1 or 2 minutes until flavors blend. Makes 4 to 6 servings. Serve over asparagus, broccoli and fish.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan with nonstick cooking spray.
For a quick snack, mix seedless raisins with peanut butter and orange marmalade and fill celery ribs.
Crust: In a mixing bowl, cut butter into flour until crumbly. Stir in 3/4 cup of peanuts. Press the mixture evenly over the bottom of a 13 x 9 x 2-inch baking dish. Bake in 350° oven for 15 to 20 minutes. Set aside to cool.
Mix together; cover and chill overnight. Serve in hollow pumpernickel bread with remaining bread for dipping on side.
Pell a bnane. Put penut butr on it. Put chocklit ice crem on it. Then put gumey wrms on it.
Melt margarine in pan. Add peanut butter and stir until smooth. Add vanilla. Add confectioners sugar and mix until smooth. Grease pan with margarine; press into pan and chill.
Add water to watermelon rind and lime powder to cover. Soak 3 hours or overnight. Cut in chunks or strips. Rinse several times. Drain. Boil in clear water for 2 1/2 hours.
Combine first four ingredients in large mixing bowl; add salt and pepper. Shake Worcestershire sauce liberally and mix until you see sauce. Cut shortening into flour and salt with pastry cutter until crumbly. Add water gradually to form a dough. Flour pastry board or counter. Roll out a handful of dough at a time (tennis ball size) until very thin and about the size of a luncheon plate. Scoop a cooking spoonful of filling onto pastry (size can vary). Bring top and bottom edges of pastry together and pinch together all the way down to the edges. Overlap two sides over top.
Flour bottom and grease 13 x 9-inch pan. Lightly spoon flour into cup. In large bowl, combine all ingredients, except topping.
Spread cream cheese in bottom of 9-inch square pan. Spoon salsa over cheese. Layer chopped vegetables and top with shredded cheese and chill. Serve with tortilla chips.
Arrange dried beef on bottom of greased crock-pot. Wrap each piece of chicken breast with 1/2 strip of bacon and place on top of dried beef.
Combine cake mix, eggs and cherry fruit filling. Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched. Frost when cool.
In large mixing bowl, beat egg whites until foamy. Stir in cream of tartar and vanilla. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut and cereal. Drop by rounded tablespoonfuls onto well-greased baking sheets. Bake at 325° for about 20 minutes or until lightly browned. Remove immediately from baking sheet. Cool on wire racks.
Mix softened cream cheese with condensed milk; beat until blended. Add lemon juice and creme de menthe. Fold in Cool Whip. Pour into baked pie crust and let set. Top with whipping cream.
Sift first 7 ingredients together. Cream butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla flavoring and mix. Add sifted ingredients, alternately, with buttermilk. End with dry ingredients.
Blend together oleo, powdered sugar, milk and peanut butter. Add nuts, coconut and graham cracker crumbs. Make balls 1-inch on wax paper. Melt 1/2 bar paraffin with 8 ounces chocolate chips in double boiler. Dip balls into chocolate mixture; cool on wax paper.
Use half juice and half water in Jell-O. Soften cream cheese. Let Jell-O stand until partially set. Whip cream cheese and pineapple. Mix into Jell-O and re-set.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture. Blend well. Add chips (chocolate) and pecans. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet 8 to 10 minutes (bake). Makes 3 dozen cookies.
Sift dry ingredients. Add raisins; mix well. Blend ingredients alternately with cold water. Chill. Using flour on hands to prevent sticking, roll dough in finger sizes in granulated sugar. Place on cookie sheet in finger shapes; they will flatten down. Bake at 375° for 12 minutes.
Cut shortening into flour and salt. Add vinegar to milk. Do not stir. Combine at once with the flour mixture. (May need a little more milk.) Yields 2 pie crusts.
Mix all ingredients together. Bake 40 minutes at 375°. Dot with buttered crumbs on top if desired.
Wash and dry turkey wings, separating them at the joints; discard wing tips. Combine flour, salt and pepper.	Dredge turkey pieces in the seasoned flour. Heat oil in heavy, deep skillet. Brown turkey pieces well on all sides. Add mushrooms and onions. Arrange turkey pieces in an even layer evenly dispersed with mushrooms.	Sprinkle with thyme. Blend chicken stock and tomato paste. Pour over turkey. Cover, simmer on low heat for 1 1/2 hours or until tender, adding more liquid if needed. Just before serving, stir in sour cream. Blend and heat but do not boil. Serve over hot noodles. Serves four.
Prepare in a double broiler. Mix ingredients thoroughly. Top with red cherries and 1/2 pecans.
Prepare lasagna noodles according to package directions; drain. In a large saucepan, heat oil. Add onion and garlic; cook until tender. Stir in spaghetti sauce; simmer, uncovered, for 15 minutes. In a medium bowl, combine Ricotta cheese, spinach and 1/2 cup Mozzarella cheese, Parmesan cheese and eggs. Mix well.
Spread rice on bottom of casserole dish; spread with onion or mushroom slices or both. Mix cans of soup together. Pour 1/2 of soup mixture over rice. Add chicken and cover with rest of soup mixture. Bake at 325° for 30 minutes. Top with French fried onion rings and bake 1 more hour.
Melt butter in saucepan; saut onion until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring until thick and bubbly. Drain spinach in a colander; place on paper towels. Press until barely moist. Stir spinach, eggs, salt and pepper into sauce. Spread in a lightly greased 8-inch square baking dish. Combine crushed flakes and cheese; mix well. Sprinkle over spinach mixture. Sprinkle lightly with paprika. Bake at 375° for 20 minutes. Yield: 6 servings.
For Creamed Celery: Wash the stalks of celery and cut them into pieces. Place the celery in a saucepan, cover with boiling water and boil until tender (about 1/2 hour), by which time the water should be reduced to about 1/2 cup. Make a sauce with the celery water, milk and flour. Add the cooked celery and season with salt and pepper.
Combine wet ingredients. Add dry ingredients to wet. Stir only until moistened. Add walnuts. Bake 20 minutes at 400°.
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff, but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt. Fold into egg mixture. Grease a 15 x 10 x 1-inch jellyroll pan and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan. Bake at 375° for 10 to 12 minutes. Sift powdered sugar in a 15 x 10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack seam side down. Unroll cake; spread with half of creamy lemon filling and re-roll. Place on serving plate, seam side down, and spread remaining filling on all sides. Combine coconut, water and food coloring in a plastic bag. Close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate for 1 to 2 hours before serving.
Cook macaroni according to package directions. Drain and add cheese while hot and mix until partially melted. Add flour, eggs and salt and mix well. Add milk and melted butter. Bake 30 minutes at 350°.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Brown ground beef in a large skillet; drain. Return to skillet; add taco seasoning, tomatoes and corn. Bring mixture to a boil over medium heat, stirring occasionally. Pour mixture into a baking dish. Cover with cheese. Mix egg, milk and cornbread mix. Pour over mixture. Bake at 400° for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving.
Preheat oven to 400°. Boil diced potatoes until tender. Drain. Brown hamburger and onion until done. Put potatoes and hamburger in a 9 x 13-inch pan. Add salt, pepper and butter. Stir together. Pour milk over top until lightly covered. Can put shredded cheese on top, if desired. Bake in preheated oven for 20 minutes.
Pour sweet potatoes into baking dish. Sprinkle brown sugar over potatoes. Place pineapple over brown sugar. Place coconut over pineapple. Place pecans over coconut. Bake at 350° for 30 to 35 minutes. Remove from oven and completely cover casserole with marshmallows. Put back in oven and brown marshmallows. Serve while hot.
Cook shells as instructed on box. After cooking, chill. Mix together sausage, cottage cheese, lemon juice, Romano cheese, egg, spinach, salt, pepper and oregano. Stuff shells with mixture. Top with tomato sauce, Mozzarella cheese, Swiss cheese and oregano. Bake 1/2 hour at 350° in a baking dish.
Spread evenly in a shallow pan (10x13-inch). Bake 20 minutes at 350° stirring it occasionaly. Then sprinkle 2/3 of it in the pan and reserve 1/3 for the topping.
For each serving, place 1 cup punch, 1/2 cup orange crisp and 3 ice cubes in a tall glass.
Cook ground beef and onion until brown. Drain excess grease. Add tomatoes with liquid, tomato paste, sugar, salt, oregano, thyme, pepper, garlic salt and bay leaf. Heat to boiling, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 30 minutes or longer, stirring occasionally. Discard bay leaf. Prepare lasagna noodles as package directs. Drain. In a 13 x 9-inch baking dish, arrange half of noodles. Combine eggs and Ricotta cheese. Spoon 1/2 of mixture over noodles. Sprinkle with Mozzarella cheese. Top with sauce. Repeat. Bake for 45 minutes at 375°.
Cook bacon until crisp in skillet; add vinegar, water, sugar, salt and heat. Cut onions fine; pull lettuce apart. Mix and just before serving, pour mixture over the lettuce. Stir well.
Soak bean overnight and drain. Fry bacon and chop up. Add onions and garlic to same pan. Saute until golden brown. Add remaining ingredients and bring to a boil. Cover. Reduce heat and simmer for 3 hours. Add hot water if needed. Serve over rice.
Use thighs or beasts of chicken. Place in a 9 x 13-inch pan. Fill it with meat. Mix Russian dressing, apricot preserves and Lipton soup and pour over chicken. Bake at 350° for 1 hour.
Cream shortening and sugar. Add eggs, water and vanilla; beat until fluffy. Sift flour. Add salt, soda and cream of tartar. Add sifted dry ingredients. Blend in grated coconut. Drop by teaspoon onto greased cookie sheets, 2 to 3 inches apart. Bake at 350° for 10 to 12 minutes. Makes 3 to 4 dozen.
Peel and cut potatoes into small, bite size pieces. Place in pot; cover with water. Boil at medium temperature until potatoes are tender. Drain water. Add 2 or 3 tablespoons of butter and a little milk. Also add salt to taste and a dash of pepper. With mixer, mix until creamy. Yields 4 servings.
Cook sausage and garlic until brown. Drain off fat. Cook squash, covered, in small amount of water until tender. Drain. Stir squash and next 6 ingredients into meat. Fold in eggs. Bake in a 10 x 6 x 1 1/2-inch pan at 325° for 30 minutes. Makes 4 to 6 servings.
Cook hamburg; add cabbage, tomatoes, vinegar, salt and pepper. Add water until ingredients are covered. When cabbage is cooked, add rice and simmer until done.