HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Mix all ingredients together with electric mixer or blender. Pour into two unbaked pie shells.
Dissolve yeast in warm water; sift flour, soda and sugar together. Add shortening, mixing well. Add buttermilk and dissolved yeast mixture; stir well. Refrigerate before using (overnight is best). Roll and cut into biscuits. Let rise 1 or 2 hours. Bake at 350° until lightly browned. (Will also keep in refrigerator at least a week.)
Place cooked broccoli in buttered casserole dish. Mix remaining ingredients. Pour over broccoli. Cover with crushed Ritz cracker crumbs. Bake at 325° for 45 minutes.
Shred cabbage. Dice carrots and onion. Cook meat and drain grease. Add vegetables to skillet and stir-fry until crisp-tender. Mix in soy sauce. Place a heaping tablespoonful of filling in center of each egg roll skin. Fold in sides, then fold over long sides, sealing shut with cornstarch and water paste. Deep fry until golden brown. Serve with sweet and sour sauce. Any other combination of vegetables may be used.
Trim excess fat from steak and cut into serving size pieces. Season steak with salt and pepper. Dredge in flour and lightly pound floured steak with a mallet or edge of saucer. Brown steak in hot oil in skillet. Add onion and enough water, just to cover the steak and onions.
Cream the butter and sugar; add egg, then flour, sifted, then nuts. Drop on greased cookie sheet with a teaspoon. Bake at 350° for about 20 minutes.
Add all ingredients together at once. When measuring oil, pour continuous stream of oil into tablespoon measure. Beat for 2 minutes at medium speed. Bake in greased and floured Bundt pan at 350° for 1 hour. Frost with Crisco Icing.
Cream sugar and butter. Add egg and flavoring. Mix thoroughly. Sift dry ingredients. Stir all ingredients together. Refrigerate for 2 to 3 hours.
Preheat oven to 375°. Spray cookie sheet with nonstick cooking spray. Separate 1 can of dough and roll with rolling pin until 1/4-inch thick. Place on cookie sheet with the points touching in the center. Spread cheese spread on the dough. Top with crabmeat. Roll out second can of dough as the first. Place on top of the crabmeat, with the points in the center. Bake for 11 to 15 minutes or until golden brown. Remove from oven and top with Cheddar, Mozzarella cheese, lettuce, tomatoes and olives.
Put yeast in 1/2 cup water. Let set. Combine milk, potatoes, sugar, salt and shortening. Let stand until lukewarm. Add yeast, eggs and 1/2 cup flour and beat well. Add flour to make stiff dough. Knead well. Let rise to double.
Bake brownies as on package; when done, mix coffee, sugar and water and pour over baked brownies. Mix pudding as directed. Chop candy bars real fine. In trifle bowl, put layer of brownies, layer of pudding, layer of candy and layer of Cool Whip, ending with Cool Whip and candy.
Remove from the oven and sprinkle with 1 c. of chocolate chips, then spread the melted chips over the top of the cookie mixture. Combine the powdered sugar, peanut butter and milk. Drizzle this mixture over the chocolate. Once this is cooled, cut into bars.
Combine and mix well. Roll in balls and place on ungreased cookie sheet. Bake at 375° for 10 minutes. May omit the red or green sugar. Use white sugar instead for a plain sugar cookie.
Heat together soup, chilies, sour cream, chicken and onions. Fill tortillas with 1/2 of soup mixture and roll up. Pour remaining soup on top. Top with cheese. Bake at 350° for 30 minutes.
Combine sugar, cornstarch and salt. Add water very gradually and cook in double boiler in boiling water until it cooks and thickens, stirring constantly. Beat egg yolks and pour hot mixture over them gradually, stirring constantly. Just before removing from heat, add lemon juice, rind and butter. Mix well and pour into crust. Put meringue on top.
Stir yeast in warm water until dissolved. Stir in 3 cups of the flour, sugar, salt and shortening. Beat until smooth. Beat in remaining flour (3 cups of flour) to make a stiff dough. Knead dough for 5 minutes, until smooth and elastic, using flour to keep from sticking. Place dough in a greased bowl and cover with towel and let rise in a warm place for about 45 minutes. Punch down dough and let rise another 30 minutes. Punch dough again. Knead 1 minute. Divide into 3 even pieces. Roll each piece jelly roll fashion and place on large greased cooking sheet 2 inches apart seam side down. Sprinkle with cornmeal. Let rise, covered, for 30 minutes. Make cuts on top of bread. Beat egg white with cold water. Brush over each loaf. Place pan of hot water on bottom shelf in oven. Place loaves on shelf above. Bake in hot oven (400°) for 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet and cool on wire racks.
Sift together flour and 1/2 teaspoon soda. Combine orange slice, dates, nuts and coconut. Add 1/2 cup flour mixture to fruit mixture. Mix well. Cream butter until light, then gradually add sugar, beating constantly. Add eggs, one at a time to creamed mixture, beating well after each addition. Combine 1 teaspoon soda with buttermilk and add alternately with flour mixture to cream mixture, beating after each addition. Add candy mixture and blend. Pour into a greased and floured tube pan. Bake at 300° for 1 hour and 45 minutes.
Mix warm water, 1 tablespoon sugar, ginger and yeast; let stand 15 minutes. Add evaporated milk, 2 tablespoons sugar, oil and salt. Next, beat flour in one cup at a time. When too stiff to stir, work all of the flour in with hands. Lay on countertop and divide the dough in 2 pieces. Shape and put into 2 (1 pound) coffee cans that have been greased well. Let rise until 1 1/2 to 2-inches above top of cans. Bake at 350° for 45 minutes. Remove from cans and cool.
Combine crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9 inch baking pan.
Mix gelatin, water, sugar, pineapple, lemon juice and pecans. Set in refrigerator until as thick as egg whites. Whip 2 packages Dream Whip and fold in this mixture. Pour mixture over cake lined pan. Layer another layer of cake and mix 2 packages of Dream Whip and cover cake. Sprinkle coconut and decorate with cherries.
Grind pears, onions and peppers; mix together with cinnamon, cloves, allspice, vinegar, water, salt and sugar. Bring to boil and simmer until tender. Put in sterilized jars; seal while hot.
Cook diced potatoes (I leave skin on) in salt water until tender. Add butter; adjust amount of butter according to quantity of liquid and your cholesterol (more liquid, more butter).
Dissolve each jello package in 1 1/4 cups boiling water. Add teaspoon vinegar to each. Pour 1/2 of first package into bowl; let set. Add 3 tablespoons of mayonnaise to second half. When jello in bowl has set, add 1/2 with mayonnaise. Continue on, adding 1/2 after each portion sets. A pretty jello mold for showers and parties.
Peel and seed cantaloupe; slice into 1/4-inch wedges. Peel cucumbers. Slice into half lengthwise and slice thinly. Combine all ingredients into mixing bowl. Mix together. Chill one hour. Ready to serve. Yields 8 servings.
Mix sugar, butter and peanut butter together until mixed well. Roll into balls. Melt chips and paraffin. Dip balls. Let stand until cool.
Mix both cans of corn, egg, salt and pepper together. In a casserole dish spread a layer of mix and then cover it with crushed crackers until covered. Repeat again and top it off with 2 tablespoons of butter and then pour milk in. It will just cover the bottom. Bake at 350° for 30 minutes.
Cream shortening and sugar until light. Stir in and beat eggs and vanilla until fluffy. Stir in zucchini and raisins. Mix flour and baking soda. Stir into batter. Drop by teaspoon onto ungreased cookie sheet and bake until golden brown at 350° (10 to 12 minutes). If they are small, bake at 375°.
Mix first four ingredients. Spread on buns. Add ham and cheese. Wrap sandwiches in foil and bake 20 minutes at 350°.
In saucepan, combine sugar, water, corn syrup, salt and butter. Cook to 250° or until a few drops form a hard ball when dropped into cold water. Remove from heat. Stir in vanilla. Pour in a thin stream over popcorn, stirring constantly, to mix well. Shape with buttered hands.
Preheat oven to 350°. Melt butter and chocolate in saucepan over low heat. Remove from heat. Add sugar. Add 1 unbeaten egg; mix with a fork. Add other egg; mix again. Add vanilla and chopped nuts. Sift together the flour, baking powder and salt; add to mixture. Mix thoroughly. Pour into an 8-inch square pan. Bake for 25 to 30 minutes.
Mix all dry ingredients. Make 3 holes. Put vinegar in one, vanilla in one and oil in the third, then add water over all. Mix with a fork until lumps are gone. Do not beat. Bake in a 9 x 13-inch pan in a 350° oven for 40 or 50 minutes.
Thaw dough at room temperature. Spread in jelly roll pan or cookie sheet with sides. Pour melted margarine over raw dough. Mix seeds and bouillon together and sprinkle on. Cut into 48 pieces. Sprinkle cheese over the top and bake at 425° for 12 to 15 minutes. Break apart and serve hot. It will disappear very quickly!
Line a 9 x 12-inch pan with whole graham crackers. Prepare pudding mix as directed on package. Let stand 5 minutes and blend in whipped topping. Spread half the pudding mixture over the crackers. Add sliced bananas over pudding. Add another layer of graham crackers. Spread blueberry pie filling on crackers. Spread rest of pudding mixture over blueberry pie filling. Chill 3 hours .
Blend green peppers, sugar, white vinegar and turmeric; cook to boiling. Boil 1 minute. Remove from heat. Add Certo. Stir for 5 minutes. Add 10 or less drops of green food coloring. Pour into sterilized glasses and seal with wax. Serve jelly over Philadelphia cream cheese and Ritz crackers.
Heat sugar, salt, celery seed, mustard seed, vinegar and red pepper in medium saucepan. Boil for 2 minutes. Remove from heat; stir in corn with liquid, green pepper, minced onion and pimento. Refrigerate overnight or several days to blend flavors.
Grease cake pan. Combine melted oleo with brown sugar, nuts and dry butterscotch pudding. Scatter half of mixture over bottom of pan. Place frozen rolls 1-inch apart in pan. Top with remaining mixture. Place in unheated oven overnight. Next morning, turn on oven to 350° for 20 minutes. (Don't preheat oven.) When done, turn upside down on cookie sheet while still hot.
Mix all ingredients together and refrigerate overnight. Cut the top off 1 loaf of Vienna Italian bread on an angle. Take top off bread and cut into cubes. (Place in plastic bag until ready to use.) Keep bread fresh and when ready to serve, put dip in center of loaf and dip with cut up bread.
Boil chicken and debone. Save 2 cups of broth. Mix all ingredients, except tortillas and cheese, in large bowl. Bake in two large, greased casseroles.
Beat cream cheese on medium speed with mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place a vanilla wafer in a paper-lined cup of a muffin pan. Spoon cream cheese mixture over wafers, filling cups. Bake at 350° for 20 minutes. Leave in muffin pan overnight in refrigerator; top with blueberry pie filling to serve.
Cook rice according to package directions. Combine cooked rice and next 5 ingredients. Mix; place into a lightly greased baking dish. Top with chicken breast. Combine soup and yogurt; spoon over chicken breasts. Bake, uncovered, at 350° for 30 minutes. Remove from oven. Add carrots; top with paprika. Bake an additional 15 minutes. Makes 6 servings.
Parboil potatoes in salt water until tender. Mix sour cream, milk and onions. Place 1/4 of potatoes, sliced, in casserole and cover with cracker crumbs. Pour 1/2 of sour cream mixture over potatoes. Cover with cheese. Repeat with other halves of mixture in same order. Bake in 350° oven until hot.
Dissolve jello in 2 cups hot cider. Stir in raisins and cool. Add remaining cider and chill until slightly thickened. Add rest of ingredients and chill until firm.
Make large hamburger patties and place each patty on foil. On top of each patty, place 1 slice of potato, 1 slice of onion, 1 slice of green pepper and 1 pat of margarine. Salt and pepper on top. Fold foil down over burgers and seal. Bake 45 minutes at 350°.
Mix each box of Jell-O with 1 cup boiling water and 1/2 cup cold water. Refrigerate until set.
Mix well and spread in a 13 x 9-inch pan. Cook at 350° for 15 minutes; cool.
Cut crust off bread and shred crust-free loaf into bread crumbs. Soften up garlic clove by mashing to paste by sprinkling salt on and mash to paste. Put in bowl with crumbs. Add cheese, parsley, salt and pepper. Toss very well. Melt butter. Put chicken in bowl. Pour butter over. Cover each piece well in melted butter. Coat each piece of chicken with crumb mixture. Place single layer, skin side up, on flat roasting pan. Drizzle butter over each piece. Put into a preheated 350° oven for 1 hour.
Beat eggs, then add rest of ingredients in order given. Mix with a wire whisk. Pour into 2 unbaked pie crusts. Bake at 425° for 15 minutes, then 350° for 45 minutes. Serve with whipped cream or Cool Whip.
Mix cream cheese and sugar. Add Cool Whip and pour into crusts. Topping of your choice: cherry pie filling, blueberry filling, peach, etc.
Puree tomatoes. Cook onion in olive oil 5 minutes. Add spices; cook 10 minutes. Cook zita; drain and rinse in cold water. Drain well. Place in 1 1/2 quart ungreased casserole. Cover with sauce and cheese. Bake in 375° oven 30 to 35 minutes. Let stand 5 minutes before serving.
Put layer of potatoes in baking dish, sprinkle with chopped onion and salt and pepper. Lay slices of cheese over them. Repeat. Mix ketchup, milk, butter and sauces together and pour over potato layers. Place bay leaf on top. Cover and bake at 350° to 375° for 1 1/2 hours. Remove bay leaf before serving.
Melt oleo and beat with cake mix and 1 egg. Press in 9 x 13-inch dish. Beat cream cheese, eggs and confectioners sugar together. Pour on top of the cake mix and bake at 350° for about 45 minutes. Cut into small squares when cool.
Mix all dry ingredients; add cooking oil. Beat well. Add eggs, one at a time; alternate with milk, then add figs and vanilla. Bake in tube pan for 1 hour at 350°.
In punch bowl, mix crystals with juice. Just before serving, add ginger ale, pineapple chunks and strawberries. Makes about 12 (5 ounce) servings.
Combine all ingredients; store in airtight container. For 1 cup of hot chocolate, put about 1/4 cup of mix in cup. Add 1 cup boiling water.
Brown ground beef and onion in dry skillet and drain grease. Add remaining ingredients. Cover and simmer for 30 to 40 minutes, until vegetables are tender. Add a can of cut green beans during last ten minutes. Serves 6; freezes well.
Tie spices together in cheesecloth, leaving a good length of string on the end. Pour cider and cranberry juice into a large pot. Add cheesecloth spice bag; let string hang over side of pot. Bring to a boil slowly, then reduce to a simmer, keeping the pot partially covered. Remove spices before serving.
Add pineapple (drained), cottage cheese and jello powder together until mixed. Fold in Cool Whip and refrigerate for several hours.
Mix cream cheese, onion, lemon juice and Worcestershire sauce until well mixed. Spread on platter. Spread shrimp sauce over cream cheese base. Crumble shrimp over sauce. Chill and serve with crackers.
Thoroughly mix together cream cheese, pineapple, onion and green pepper. Roll into ball and then roll in chopped pecans. Store in refrigerator.
Fry bacon until limp; drain off grease. Remove bacon. In the same skillet, brown beef and saute onion. Add all the remaining ingredients, mix well and pour into a large baking dish. Bake at 350° for 1 1/2 hours covered, then uncovered for 30 minutes. Or you can pour all ingredients into a crock-pot and cook on low for several hours.
Melt margarine and mix salts and bouillon. Pour over cereal and nuts. Bake 2 hours at 250°, stirring occasionally.
Sift flour; add salt and sift again. Cream shortening. Add sugar and egg yolk. Cream. Add milk and vanilla, then add all dry ingredients and mix well. Roll to 1/8-inch thick; brush with egg white and sprinkle with pecans. Bake in moderate oven at 350°. When done, cut in squares.
Saute onions until tender with the garlic. Add remaining ingredients and cook for 1 hour in crock-pot on high or simmer on stove until done.
Mix cornmeal, flour, salt and soda. Add buttermilk, eggs, oil and corn. Beat and mix well. Stir in peppers and green onions.
Blend cream cheese and peanut butter. Stir in powdered sugar and blend. Add whipped topping, stirring until texture is smooth. Pour into a 9-inch baked pie shell. Chill if you want to, but it is not necessary. It is ready to eat.
Take skin off chicken. Slice cream cheese and Swiss cheese into 1-inch slices. Slice butter into pats. Place 1 slice cream cheese, Swiss cheese and butter in middle of chicken breast. Roll up over cheeses and wrap a slice of bacon around outside. Place in baking dish. Any extra cheese and butter can lay on top. Bake at 350° for 45 minutes to 1 hour until bacon is brown.
Combine all ingredients except chops; mix well. Place chops in shallow dish; pour marinade over chops. Refrigerate overnight. Remove pork chops from marinade. Broil 5-inches from heat 4 to 5 minutes on each side. Serves 4.
Heat oven to 350°. Lightly grease 13 x 9-inch (3-quart) baking dish. In small saucepan, heat half and half, margarine and salt until hot. Do not boil. Arrange potatoes evenly in greased pan, pour hot mixture over potatoes. Sprinkle with cheese. Bake at 350° for 45 to 50 minutes or until light golden brown. Yields 10 (1/2-cup) servings.
Combine flour, celery salt and pepper. Pound into meat. Cook in hot oil until brown. Mix sliced onion, undrained tomatoes and remaining ingredients. Put meat in baking dish. Add tomato mixture. Cover with foil and bake at 350° for 1 hour. Remove meat and add water and cornstarch mixture to tomato sauce. Cook until thick and bubbly. Add meat. Makes 4 servings.
Mix all together. Bake at 325° for 1 1/2 to 2 hours.
Line the bottom of a 13 x 9-inch pan with graham crackers. Mix pudding and 3 cups milk until thick; add Cool Whip. Put half of mixture on graham crackers, then top with another layer of graham crackers. Repeat layers.
Fry turkey and onion together, then drain. Mix in remaining ingredients and simmer for 1 hour.
Place meat in bottom of oblong casserole. Mix in salt and pepper. Place onions, sliced thin, on top of meat. Spread undiluted celery soup on top of onions. Place frozen Tater Tots on top. Cover completely. Cook 1 hour in a 400° oven in 9 x 13-inch pan.
Cream sugar, butter and shortening. Add flour and eggs. Beat until blended. Add extracts and Sun-Drop last. Bake at 325° for 1 hour and 15 minutes. Use loaf pan or Bundt pan.
Preheat oven to 325°. Cream shortening and sugar. Add eggs, beating after each one. Add vanilla and mix well. Mix flour, spices, salt and soda together and add to sugar mixture alternately with buttermilk. Fold in apples and pecans. Blend well. Pour into 10-inch well-greased and floured tube cake pan. Bake at 325° for 1 hour and 20 minutes or until toothpick comes out clean. Remove and brush with glaze.
Preheat oven to 350°. Combine corn and milk. Stir in egg. Add 3/4 cup of crumbs, pimento, onion and pepper. Mix well. Pour into baking dish that has been sprayed with vegetable pan spray. Melt margarine. Add remaining 1/4 cup cracker crumbs. Spread over corn mixture. Bake 45 minutes.
Dissolve yeast in warm water. Combine milk, sugar, salt, shortening and cool to lukewarm. Add 1 cup of each flour and beat well. Add yeast mixture and eggs, stir in remaining flour 1 cup at a time until you can make a soft dough. Place in greased bowl, turning once to grease surface, cover, place in refrigerator.
Set cream cheese out until it gets room temperature. Then, in bowl with powdered sugar, mix together with hands until holds together and can form a ball. Add several drops of flavoring and coloring. Mix well. Add flavoring until reaches desired taste. May add more powdered sugar if gets too moist.
Beat cheese until smooth. Add sugar and peanut butter. Slowly add milk.	Fold in Cool	Whip. Add 1 cup semi-sweet chocolate morsels. Pour all into crust. Freeze until firm.
Cook mostaccioli according to package directions; drain. Rinse with cold water. In medium saucepan, melt margarine. Stir in flour until blended. Add milk; cook until thickened, stirring constantly. Stri in Parmesan cheese, salt, garlic powder, thyme and nutmeg. Remove from heat. In a large bowl, combine mostaccioli, cheese sauce and broccoli. Spoon into a 12 x 9-inch baking dish. Sprinkle Swiss cheese over top. Bake at 375° for 10 to 15 minutes until thoroughly heated.
Beat all ingredients together. Pour in unbaked pie shell and bake 45 minutes in a 350° oven. Place on a baking sheet to bake.
Blend eggs, sugar, flour, margarine, salt and spices; then mix in vanilla. Add or mix in grated raw sweet potatoes. Pour into unbaked pie shell and bake at 450° for 10 minutes, then 350° for 40 more minutes.
Soften and mix together first 3 ingredients. Spread mixture on one side of bread slices; lay in 9 x 13-inch baking dish. Beat eggs with milk. Pour over. Can add cubed ham or sausage. Bake at 325° for 1 hour and 15 minutes or until set. Bake, covered, 45 minutes and uncovered for remaining time. Can be made night before and refrigerated. Just bake a little longer. Can serve with mushroom soup 1/2 diluted.
Mix all ingredients together. Bake at 375° in loaf pan until brown on top.
Mix crumbs and melted butter in a 9 x 13-inch pan. Beat powdered sugar, vanilla and stick of butter together for 10 minutes. Add eggs and continue to beat until it looks like pudding. Spread over crumb layer, peel bananas and slice over cream mixture; drain all juice from pineapple and put over bananas. Cover with Cool Whip and sprinkle nuts. Chill for 4 hours.
Cream butter, shortening and sugar until very light and fluffy. Add flavorings. Add eggs one at a time and beat well. Add alternately the measured flour and baking powder with milk, beginning with flour mixture and ending with flour mixture. Bake in a greased tube pan in a preheated 325° oven for 1 1/2 hours or until cake tests done. For a sheet cake, bake in a greased 11 x 15-inch pan at 350° for 25 minutes or until cake tests done.
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients, blend into creamed mixture. Shape in 1-inch ball. Criss-cross with fork. Bake at 375° for 10 to 12 minutes.
Mix sugar, cocoa and flour together. Mix milk and eggs together. Combine these 2 mixtures. Cook in double boiler until thick. Add butter as mixture starts to thicken. Cool mixture. Add vanilla.
Beat the eggs until well mixed. Add butter, salt, sugar and vanilla. Mix in flour, starting with 1 cup, until you form a soft dough. Roll dough out real thin. Cut in strips of 1 x 4-inches. Make a slit in center. Pull one end through slit. Fry in hot fat in frying pan until slightly tan in color. Drain on absorbent paper and sprinkle with confectioners sugar.
Grind ingredients. Cook until thickened. Put in jars and refrigerate after it cools. Makes 1 1/2 quarts.
First combine butter, sugar and beaten egg yolks in a bowl, then beat the egg whites in another bowl. Add the remaining ingredients together and mix with the butter, sugar and beaten egg yolks. Then fold in the egg whites. Put in a 9 x 13-inch cake pan and sprinkle sugar on top. Bake at 350° for 35 to 45 minutes.
Place apples in crust. Sprinkle brown sugar over apples. Dust the flour over apples. Dust cinnamon and salt over the apples. Dot butter over apples. Place crust on top. Bake at 350° for 1 hour.
Cream butter and sugar. Add pumpkin, egg and vanilla and mix well. Add dry ingredients and mix well. Stir in chips. Place teaspoonful on cookie sheets and bake at 375° for 10 to 15 minutes.
Combine all dry ingredients and set aside. Cream together margarine, sugar and eggs. Add milk and potatoes. Add dry ingredients a little at a time. Add vanilla and chopped pecans. Bake in greased Bundt pan at 350° for 1 hour. Sprinkle with powdered sugar when cool.