HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients; cut in shortening. Pour in milk; mix lightly with a fork. Turn out on board and knead about 1 minute. Roll dough thin (about thickness of a cookie). Spread with the sausage. Roll up as a jelly roll. Wrap in waxed paper and chill for several hours. Remove wrap and slice 1/4 inch thick. Bake on a cookie sheet for 25 to 30 minutes at 400°. Yields approximately 40 pinwheels.
Cut shrimp into very small pieces along with eggs. Add all other ingredients and mix well. Serve with crackers or chips.
Cream butter and sugar until smooth. Beat eggs, one at a time. Dissolve soda in buttermilk; add to creamy mixture. Place flour in large bowl. Add dates, orange candy and nuts. Stir to coat. Add flour and coconut to mixture. This will make a stiff mixture and should be mixed by hand. Bake at 250° for 2 1/2 to 3 hours. After cake is done, mix Glaze.
Mix all ingredients until mixture sticks to your hands. Shape mixture into a rounded square and place on a baking pan sprayed with vegetable spray. Bake 45 minutes to 1 hour at 350°.
Heat oven to 375°. Grease cookie sheets. In large bowl, cream margarine, shortening and sugars. Add eggs and beat until blended. Lightly spoon flour into measuring cup. Level off. Add flour, baking powder, soda, salt and vanilla to creamed mixture. Stir until well blended. Stir in crisp rice cereal. Drop by rounded teaspoonfuls onto prepared pan. Bake at 375° for 8 to 12 minutes. Let stand 1 minute before removing from pan. Yields 5 dozen.
Mix cake mix, eggs, oil and sour cream together for 3 minutes. Pour 1/2 mixture in greased 9 x 13 pan. Mix 1 c. brown sugar and cinnamon. Pour over first half. Pour rest of cake mixture over top. Bake at 325° for 45 to 60 minutes. Punch holes in cake while it is still hot. Mix powdered sugar, milk and vanilla. Pour over cake and enjoy!
Sift flour, sugar, salt and soda. Lightly beat fruit cocktail juice with eggs. Add oil and liquid to dry mixture and mix well. Fold in fruit cocktail. Pour into a 9 x 13-inch greased and floured cake pan. Bake at 350° for 20 minutes. In a separate bowl, mix brown sugar and orange or lemon juice. Dribble over baked cake. Top with pecans. Bake another 10 minutes. Cake will be moist when done.
Grate cabbage and carrot in bowl. Dice tomatos in same bowl. Add mayonnaise, salt and pepper to taste.
Melt butter. Add chocolate chips. When melted, add peanut butter. When all is smooth and creamy, pour over cereal. Stir gently until all cereal is coated. Shake with powdered sugar (grocery bag or large bowl) until completely covered. Store, uncovered, until cool.
About 30 minutes before serving, cut each chicken breast in half. Pour milk into pie plate. Place bread crumbs on waxed paper. Dip chicken breasts into milk, then into bread crumbs to coat.
In medium saucepan, mix gelatine and 2 tablespoons of the sugar. Blend in egg yolks, beaten with lemon juice and water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in corn syrup and lemon peel. Pour into large bowl and chill. Stir occasionally, until mixture mounds slightly when dropped from spoon.
Heat oven to 425°. Grease seven 9 inch round pans. Cream shortening and sugar together; beat in eggs and vanilla. Stir buttermilk, baking soda, baking powder together and mix into batter. Blend in flour and salt; pour into cake pans. Bake about 10 minutes. Stack layers with hot apple filling between them.
Measure oil into skillet. Measure sifted flour into small bowl. Measure milk in large container to warm (works best if milk is not ice cold). Heat oil to hot. While stirring with slotted spoon, sprinkle flour into oil and continue stirring. Cook until turns golden brown, lower heat. While stirring, slowly pour in milk. Continue stirring and heat until thick, will thicken some as it cools. Trick is continuous stirring with slotted spoon. Same trick will work with any gravy.
Mix all ingredients together. Then pierce your London Broil. Lay London Broil on mixture. Turn every hour for 4 hours. Then broil your London Broil to your preferred doneness.
Cook onion in oil until tender. Add 6 cups water and noodles. Cook until noodles are tender. Add broccoli and garlic powder. Add milk and cheese. Cook until cheese melts.
Mix everything together, except milk, oleo and corn flakes. Melt oleo and add milk. Put potato mixture in a 9 x 12-inch pan and pour the oleo and milk mixture over it. Top with corn flakes. Refrigerate overnight. Bake at 375° for 45 minutes.
Brown meat; cover and braise until tender. Put in large kettle with molasses and rinse jar with water for liquid. Add chopped celery and onions. Slowly cook, covered, for 1 hour. Season to taste, stirring often. Add drained vegetables. Fifteen minutes before serving, add cornstarch mixed with 1/2 cup water. Serve with rice and/or chow mein noodles.
Arrange tomato slices in a long baking dish. In bowl, mix oil, vinegar, sugar, salt, oregano and green onions. Spoon dressing over tomatoes. Cover and refrigerate 4 hours. Makes 10 servings.
Soak beans in water overnight or bring to a boil, reduce heat and simmer 2 minutes; turn off heat, cover and let stand 1 hour.
Mix ingredients and serve over a bed of lettuce with saltine crackers. Makes 2 servings.
Combine all ingredients, stirring well to blend. Pour mixture into a freezer tray or an 8-inch square baking pan and freeze until almost firm.
Cream Crisco. Gradually add sugars, beating well. Add eggs, one at a time, beating well after each.
MIx first 3 ingredients and let set overnight. Next day add apples, grapes, walnuts and salt. Fold cream or Cool Whip into mixture. Chill and serve.
Butter 9 x 13-inch pan. Mix all ingredients. Bake at 350° for 30 to 40 minutes.
Skin tomatoes by plunging them into boiling water. Leave for 1 to 2 minutes. Then plunge them into cold water and peel off skins. Then place tomatoes in blender. Remove seeds from pepper. Chop and add to tomatoes. Peel and chop cucumber and onion. Add with the garlic and egg to the ingredients in the blender. Measure remaining ingredients into blender. Cover and liquidize thoroughly. Add cold water to thin. Pour soup into bowl. Serve immediately. Takes 20 minutes to make. Good source of Vitamin A and C.
Put raisins and soda in hot water to cover 1 inch over raisins. Let stand until cool, about 2 hours. Mix sugar, peanut butter and eggs. Mix well. Add flour, allspice and vanilla. Bake at 350° for 45 minutes. Cool.
Mix first 5 ingredients until creamed; add eggs and milk. Add flour until thick enough to roll into little balls. Roll in sugar and place on cookie pan and bake at 350° for 8 to 10 minutes.
Simmer the olives, clam juice, chopped bacon, bacon grease and garlic for 5 minutes. Add butter and simmer 15 minutes. Add clams and simmer 5 minutes. Toss mix over linguine. Toss parsley or Parmesan cheese.
Drain juice from mackerel into a bowl. Debone mackerel under slow running water and drain. Break up mackerel into bowl of juice, add the egg and crackers, mix well. Shape into eight patties. Cook in a well buttered skillet and top with a pat of butter on uncooked side. Brown on both sides.
On one piece of bread, put the peanut butter. Split the Ritz in half and spread on the bread. Put it together and enjoy.
In a large bowl, cut shortening into flour using a knife or pastry cutter until coarse and crumbly. Add beaten egg, ice water and vinegar. Mix together and work into a dough. Makes two 9-inch pie crusts.
Add boiling water to Jell-O in mixing bowl. Stir until dissolved. Cool slightly, then stir in milk. Cool until partially set, stirring frequently, while cooling to keep smooth. Fold in remaining ingredients. Turn into a 9 x 9 x 2-inch pan. Chill until firm (2 to 3 hours). Cut in squares and serve.
Melt butter and mix in other ingredients. Chill for several hours. Spread on bread and cook until melted.
Mix all ingredients except bread until well blended. Place this mixture on rye slices. Place on cookie sheet and broil a couple of minutes until bubbly. Watch carefully. Serve hot.
Wash and pare potatoes. Cut in thin slices. Cook tomatoes, onions, sugar, salt, pepper and shortening for 10 minutes. Put a layer of potatoes in a baking dish and cover with some of the tomato mixture. Add another layer of potatoes and repeat until all ingredients are used. Trim off excess fat on pork chops and lay on top of potatoes. Sprinkle with salt and pepper. Bake at 325° for 1 hour.
Put pie filling on bottom; spread evenly. Put pineapple on top of cherry pie filling; spread evenly. Put dry cake mix on top. Put 2 sticks of oleo on top and spread evenly (sliced or melted). Bake at 350° for 45 minutes to 1 hour. Put pecans or walnuts on top. Add a dab of Cool Whip, ice cream or whipped cream. Serves 20.
Place turkey breast down in crock pot. Combine melted margarine or butter, lemon juice and Italian salad dressing and pour over turkey breast. Cook all day on low.
Mix, bake and serve all in same 8-inch square pan. Heat oven to 350°. Put flour, granulated sugar, 1/4 cup cocoa, baking powder and salt into ungreased 8-inch square baking pan. Stir with fork to mix well. Add milk and oil; stir until well blended. Sprinkle brown sugar, remaining 1/4 cup cocoa and the chocolate chips over the batter. Mix vanilla with water; pour evenly over top. Bake for 30 to 35 minutes, until surface looks dry and brownie like. Serve with a spoon warm or at room temperature.
Cook macaroni according to package directions. Drain and place in two-quart microwave casserole. Set aside. Place butter in four cup measure. Microwave for one minute or until melted. Stir in flour until blended. Pour milk into two cup glass measure and cook in microwave for three minutes. Stir in flour-butter mixture. Cook six to eight minutes or until thickened, stirring frequently. Add salt and onion. Add cheese; stir until melted. Pour over macaroni. Blend well. Serve immediately.
Preheat oven to 375°. Blend sugar, butter and flour. Pat and press mixture into 13 x 9-inch pan. Bake for 10 minutes. Cool. Spread baked layer with jam. Mix remaining ingredients in bowl and spread over jam. Bake 20 to 25 minutes in 350° oven. Cool and sprinkle with confectioners sugar.
Cook in saucepan until thick. Pour into baked pie crusts. Cover filling with meringue. Bake at 400° for 10 to 12 minutes or until golden brown.
Place water in brass Turkish coffee maker or small saucepan. Add sugar and coffee. Stir vigorously. Place over heat and bring to a boil. Remove from heat until foam goes down, then replace over heat. Repeat twice. Skim 1 teaspoon of foam into each demitasse cup and pour remaining coffee into cups.
Mix all ingredients and put nuts all around mound. Refrigerate for a few hours. Use as spread with assorted crackers.
Chill all liquids before mixing. Separate eggs; beat egg whites until stiff and set aside. Beat egg yolks. Add sugar. Stir in all milk and Cool Whip. Add whiskey. Fold in egg whites. Chill. Dust with nutmeg, if desired. Serves 10.
Pit, peel and slice fruit. Mix together and place in deep 8-inch baking dish with the white sugar and lemon juice. Bake at 375° until fruit is tender (about 45 minutes for apples). With pastry blender, mix together flour, brown sugar, oil and cinnamon until it is crumbly. Place atop cooked fruit and continue to bake until brown and bubbly. Top each serving with ice milk or sherbet. Yield: 6 servings. Approximate calories/serving: 200.
Place all ingredients, except nuts, in a large microwavable bowl. Microwave at Medium (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once halfway through cooking time. Remove from microwave and stir in nuts. Pour into well-greased square dish, 8 x 8-inch. Refrigerate until set. Yields about 2 pounds.
Dissolve each of the first three Jell-Os separately in 1 cup boiling water. Add 1/2 cup cold water. Pour in separate pans (9 x 9-inch or such). Refrigerate until solid.
In mixing bowl, beat cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Place pudding in a different bowl, and then fold in whipping cream. Split cake in 3 horizontal layers. Spread half of jam over bottom layer; repeat layers. Top with third cake layer cut into slices. Top with pudding mixture. 7-10 serving.
Mix eggs and milk, then add onion, cheese, flour, salt and pepper. Mix. Add zucchini. Fry in hot butter in skillet until brown on both sides.
Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients alternately with pumpkin, mixing well after each addition. Stir in raisins.
In medium saucepan, thoroughly mix sugar, cocoa and flour. Gradually add milk until mixture is well blended. Add boiling water. Cook on medium heat until mixture reaches desired thickness. Remove from heat and add butter and vanilla flavoring, stirring until butter is melted. Serve warm or cold and "sop" with biscuits, bread, rolls, etc. of your choice. Yields enough for 5 or 6 people.
Hollow out tomatoes and drain upside down on paper towels overnight. Fry bacon crisp. DRAIN WELL. Crumble, mix with other ingredients and fill tomato shells.
Heat oven to 400°. Mix cream cheese and mayonnaise in a large bowl; stir in lemon juice, pepper sauce and scallions. Fold in chopped crabmeat, salt and pepper. Spread in baking dish and sprinkle with grated cheese. Bake 15 to 20 minutes until bubbly and top is golden. Serve hot or warm.
Brown onion and pepper in 1 tablespoon bacon grease until tender. Cook all ingredients until thick.
Clean squash and cut in half. Clean out seeds with a spoon. Remove stem. Fill a 13 x 9-inch baking dish with 1/4 cup water. Place squash upside-down in pan. Bake at 350° for 1/2 hour. While squash is baking, melt butter in pan. Stir in brown sugar, salt and nutmeg. Leave mixture on low heat until 1/2 hour is up. Take out squash, turn them right side up and fill them with butter mixture. Place squash back in oven for 1/2 hour.
Mix pimento, onion, cheese, pickles and eggs lightly. Add peas and salt to taste. Mix with enough salad dressing to hold all ingredients together. Be careful not to mash peas when mixing. Chill well. Serve on lettuce leaves or alone as a vegetable. Be sure to use LeSueur peas. This is the secret to this recipe.
Sift dry ingrediments...heat the milk 'n shortenin'...mix up the aig 'n the flour mixture 'n work on til well blended...now dump in melted shortenin' 'n milk...mix til hit makes a stiff dough...this you beats wid a rollin' pin til the dough pops when broken. Now divide in bout 4 parts 'n roll each part az thin az papur...stick reel gud wid a fork 'n cut in strips 'n sections lak a sto' bought cracker. Bake at 300° til a reel delikate brown color. They's ready!
Peel and slice potatoes. Boil until tender and drain.	Beat softened cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually, beating until light and fluffy. Season to taste with salt and pepper. Add chives and toss carefully. Put in a 2 quart greased casserole. Dot with butter and sprinkle with paprika. Bake 325° for 25 minutes.
Wash and slice tomatoes. Combine meal, salt, pepper and paprika. Dredge tomatoes in this and fry in skillet, with a 1/4-inch of oil, until brown, turning once. Serves 6.
Mix oil, dressing mix and garlic powder and pour over oyster crackers. Mix real good.
Brown ground beef or turkey. Drain and mix with taco seasoning according to directions. Tear 1 head of lettuce into bite-size pieces and put in very large (7 quart) salad bowl or large roasting pan. In another bowl mix the drained can of kidney beans, salsa, tomatoes, avocados and olives. This mixture can be made up to 6 hours in advance, if refrigerated. Crush the Doritos in the bag and combine the meat mixture, vegetable mixture, chips and lettuce together and serve right away.
Cut off crusts from bread and cube bread. Place in a 9 x 13-inch dish. Cube cream cheese and spread over bread cubes. Beat eggs; beat in maple syrup and milk. Pour over cubes in pan; cover with plastic wrap and store overnight in refrigerator. When ready to use, bake 45 minutes at 375°. Serve hot. Serves 6 to 8.
Mix first 4 ingredients together (do not use beater), then add apples and pecans and mix well. Then add flour, salt, soda and cinnamon. Batter will be stiff. Grease and flour 9 x 12-inch loaf pan. Bake 1 hour at 350°.
Heat oil in a large saucepan over medium heat. Add garlic; stir. Remove pan from heat and allow hot oil to turn garlic pale gold (5 to 10 minutes). Stir in tomatoes, capers, olives, red pepper flakes, basil, oregano and black pepper. Return to medium-low heat and simmer 10 minutes. Add salt and pepper, if needed. Reduce heat to very low.
Preheat oven to 350°. Grease a loaf pan. Put the flour, sugar, baking powder and salt in a large bowl. Add the peanut butter, milk and egg. Mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack.
Mix 4 cups flour with dry ingredients. Add raisins, mixing them with fingers to separate. Add buttermilk and mix with fork until mixture forms a dough. Sprinkle 1/4 cup flour on surface, turn out and knead dough about 5 minutes. Form into smooth, round loaf.
Mix first 3 ingredients together. Add melted butter or margarine. Press half of the mix on bottom of pan. Add cherry pie filling. Put remaining crumbs on top of cherries. Bake at 350° for 40 minutes until golden brown.
Beat the egg yolk until very light; add the sugar gradually and beat well. Sift together the flour, baking powder and salt; add the nuts and then combine with egg mixture. Beat well. Stir in the stiffly beaten egg whites and vanilla. Bake in 2 layer cake tins in a moderate 350° oven from 30 to 40 minutes.
Saute chopped onion. Stir in spinach and season with garlic salt and pepper to taste. Spread mixture in pie pan. Make 8 indentations for eggs. Break raw eggs into indentations. Cover with Mornay Sauce. Bake 45 minutes at 350°.
Beat eggs with water. Add cake, pudding mixes and melted butter. Stir in chocolate chips. Bake for 50 minutes at 325° in buttered and floured pan.
Cook spaghetti as directed on box; drain and let cool. Mix the cucumbers, tomatoes and onion with cooled spaghetti. Pour dressing over all, toss and sprinkle with Salad Delight seasoning. Refrigerate and serve.
Heat oven to 325°. Grease and flour 9 x 13 x 2-inch pan. Melt peanut butter and margarine in bowl over hot water. Add remaining ingredients. Stir until blended. Bake 25 to 30 minutes. Cool. Cut into squares. Yields approximately 2 dozen.
Mix cake according to package directions. Bake in a 9 x 13-inch cake pan. Cool cake completely. In blender, mix vanilla pudding with 1 cup of milk. Add cream cheese and Cool Whip. Fold in pineapple and coconut. Spread on cake and chill.
Cream margarine and sugar until fluffy. Add eggs, one at a time; beat well after each addition. Add flour and blend. Pour in greased and floured Bundt pan or two large loaf pans. Bake at 350° for 1 hour.
In small bowl with fork, mash the Blue cheese. Gradually work in the sour cream, buttermilk and vinegar. Add salt and pepper. Add oil; beat hard, preferably with a wire whip, to make as smooth as possible. Makes 1 1/4 cups. Put in jar, cover tightly and store in refrigerator.
Mix in bowl sugar, flour and eggs. Add pineapple, coconut, walnuts and soda. Mix well. Bake at 350° for 30 to 35 minutes in a 13 x 9-inch pan.
In glass or stainless steel bowl, combine lime juice and ginger root; add salmon and let stand at room temperature for 15 minutes, turning fillets over every 5 minutes. In small bowl, combine butter and lime peel; set aside. Spray grill or fish basket with nonstick cooking spray. Grill salmon approximately 10 minutes per inch or until flaky. Remove from grill. Spread immediately with lime butter.
Mix ingredients together. Press into balls; let dry 30 minutes. Roll in powdered sugar. Makes 40. Especially nice when you need cookies, the weather is hot and you don't want to use the oven.
Preheat oven to 350 degrees. Refrigerate candies to make cutting easier. Mix butter and graham cracker crumbs well. Press into bottom of a 9 inch square pan. Bake 8 minutes. Cool completely.
About 45 minutes before serving, in medium bowl, mix first 5 ingredients and 3/4 teaspoon salt. Shape beef mixture into 1-inch meatballs. In 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all sides; removing meatballs to bowl as they brown. Pour off all but 2 tablespoons dripping from skillet. Cut cream cheese into chunks. To drippings, add cream cheese, remaining ingredients, and 1/8 teaspoon salt; cook over low heat, stirring with wire whisk or spoon until melted and smooth. Return meatballs to skillet; heat, stirring occasionally. Makes 4 main dish servings.
Preheat oven to 325°. Grease 9 x 5 x 3-inch loaf pan. Cream butter and sugar. Add eggs and vanilla and blend.	Stir in bananas. Mix flour, soda and salt and stir in. Bake 50 to 60 minutes or until done.
Cook all together, except vanilla, without stirring, until candy forms hard ball stage when tried in cold water, or reaches 250°. Remove from heat. Pour onto buttered platter. When cool, pull until creamy white, working in the vanilla. Stretch into long strips about the size of a finger. Cut into 1-inch lengths. Wrap in waxed paper.
Slice apples into 1/4-inch circles. Soak in lemon juice for at least 20 minutes. Bake at 150° for 6 hours. Bake on a wire screen or oven rack. Do not place on a cookie sheet. Turn off oven before apples turn brown. Open oven door and allow apples to cool gradually.
Combine potatoes and 1/2 cup of butter with other ingredients; pour into a 9 x 13-inch greased pan. Top with crushed corn flakes and butter (use 1 1/2 cups of flakes and 1/4 cup butter). Bake at 300° for 1 or 1 1/2 hours.
Prepare dinner as directed. Brown meat, drain and add onions and green pepper; cook until tender. Combine all ingredients in 1 1/2-quart casserole dish. Bake at 350° for 20 minutes.
With electric beater, mix until very stiff the egg whites, sugar, vanilla, salt and cream of tartar. Fold in the pecans. Grease a 9-inch pie pan. Turn mixture into pan, forming a nest on bottom and up on sides. Bake at 300° for 55 minutes. Cool.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs one at a time, beating thoroughly after each. Hand stir in peanuts. Pour into pie shell. Bake at 350° for 50 minutes or until knife comes out clean.
Bring milk to a boil and add sugar until dissolved. Add Knox gelatine. Also add sour cream and vanilla. Mix with electric mixer. Spray a 9 x 13-inch pan with Pam or oil pan. Make Jell-O, one box at a time. Each layer will need to set. Add a milk layer between each jello layer. Finish top with milk layer.
Melt butter in 9 x 12-inch pan and sprinkle evenly with crumbs. Sprinkle next four ingredients over crumbs. Drizzle milk over this. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Place shortening, sugar, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together the flour, salt and soda. Add to shortening mixture; mix well. Blend in oats. Drop by spoonfuls on a greased cookie sheet. Bake at 350° for 12 to 15 minutes.
About 40 minutes before serving, in small bowl with fork, mix Feta cheese, lemon juice and oregano until smooth. On work surface, with meat mallet or dull edge of French knife, pound each chicken breast half to 1/2-inch thickness. With knife or small metal spatula, spread cheese mixture over each breast half to within 1/2-inch of edge. Fold chicken breasts crosswise in half to enclose filling; secure with toothpick. On sheet of waxed paper, mix salt, pepper and 1 tablespoon flour; use to coat chicken. In 12-inch skillet over medium-high heat in hot olive or salad oil, cook chicken until golden brown on both sides, turning once.
Place meat, onion, water and salt in large soup kettle. Cover and simmer 2 1/2 to 3 hours. Remove meat from broth and cube. Remove fat. Replace meat in broth; add tomatoes, celery, cabbage, potatoes and carrots. Simmer 1/2 hour to an hour. Other vegetables may be used. If canned or leftover vegetables used, add 1/2 hour before serving.
Brown ground beef; drain. Add refried beans and taco seasoning. Spread into 9 x 13-inch pan. Layer sour cream, green taco sauce and cheese. Bake at 350° for 20 minutes.