HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and sugar in a mixing bowl. Add butter and mix until well blended. Spread into a 9 x 13-inch baking pan. The bottom should be 1/4-inch deep and the sides about 1/2-inch. Bake for 15 minutes at 350°. Mix the filling while crust is baking.
Combine roll mix, yeast from packet, and 1/2 c. cheese in a bowl. Add hot water and next 3 ingredients; stir until moistened. Shape dough into a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Cover; let rest 5 minutes. Roll dough into 16x12-inch rectangle on a lightly floured surface. Cut rectangle with a pastry cutter to form 16 strips. Cut 16 strips in half lengthwise to form 32 (6-inch) strips. Twist each strip 5 or 6 times; place on baking sheets coated with cooking spray. Spray tops of strips with cooking spray; sprinkle each strip with 1/4 tsp. cheese. Cover; let rise in a warm place (85 degrees), free from drafts, 20 to 30 minutes, or until doubled in bulk. Bake at 375 degrees for 12 minutes or until golden brown.
Scald the milk in a double boiler. In a mixing bowl, mix cocoa, flour, and sugar. Stir well. Add egg and 1/2 cup of the scalded milk. Add this mixture to scalded milk in the double boiler. Cook and stir constantly until thick. Bring to a boil. Cool. Serves 4. This recipe is easily doubled.
Preheat oven to 375°. In a bowl, combine the flour, baking soda and salt. Set aside. In another bowl, combine the butter, sugar, brown sugar and vanilla. Beat until creamy; add eggs, then gradually add flour mixture. Mix well. Stir in chocolate chips. Spread into a greased 15 x 10-inch baking sheet. Bake 20 to 25 minutes. Cut into squares after they cool.
Melt butter in a 9 x 13-inch baking pan. Combine sugar, flour, baking powder and milk in a mixing bowl. Mix well. Pour melted butter over sugar mixture. Do not stir. Arrange apple slices evenly in baking pan. Pour sugar mixture over top. Bake in a preheated 325° oven for 30 minutes.
In a large skillet, brown meat and red pepper; pour off fat. Add onion, green pepper, lemon juice, mint and beef bouillon; mix well. Meanwhile, combine rice and cucumber; keep warm. place about 1/4 cup rice mixture and 1/3 cup meat mixture on each lettuce leaf; roll up. Serve immediately. Makes 4 to 6 servings.
Heat milk to boiling point in double boiler. Beat eggs well; add sugar and flour. Add this to milk and let cook until it coats the spoon good. Add vanilla. Let cool and serve with fresh coconut cake.
Cream sugar and oil together. Add eggs. Sift dry ingredients together. Mix soda and milk together; add alternately with dry ingredients. You can use less spices if desired.
To the melted butter or oleo, add graham cracker crumbs, coconut, chocolate pieces and nuts. Mix well and pour into a 13 x 9-inch pan. Pour milk over top of mixture. Bake at 350° for 30 minutes.
Combine ingredients. Cover with foil. Bake at 350° for 1 hour 15 minutes.
Mix dry ingredients except sugar together; set aside. In processor, beat eggs with machine on slow. Add in order the oil, sugar, carrots, raisins, nuts, then dry ingredients. Bake in greased and floured 9 x 12-inch or Bundt pan at 325° until done, 55 minutes in Bundt pan, less in 9 x 12-inch pan. Frost when cool.
Mix everything except strawberries together in a pan. Heat over medium heat until it starts to boil. Boil 1 minute. Remove from stove and cool. When cool, mix in berries and place in pie crust shell. Put in refrigerator until jello thickens. Before eating, cover with whip cream.
Boil chicken until done. Remove from broth. Chop large onion and boil in broth until tender. Combine into broth, deboned chicken, crumbled corn bread, chopped small onion, eggs, sage, salt, pepper and butter. Pour into greased baking dish. Bake at 400 F until hot and brown, then at 300 F until done.
In 2-quart casserole, combine soup and milk. Add next 5 ingredients. Stir. Bake at 350° for 30 minutes or until hot and bubbling. Stir. Top with chips. Bake 5 minutes more.
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture. Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.
Cover fish with water and cook slowly for 20 minutes. Remove fish. In the same water, cook onion and potatoes until onion is very soft. Return fish to mixture and add remaining ingredients. Mixture should not boil after addition of milk.
Cream butter and sugar. Add eggs and beat thoroughly. Add dry ingredients and bananas. Mix well. Bake in a greased loaf pan (5 x 9 x 3-inch) about 1 hour at 350°.
Brown meat; drain off fat. Add onion, green pepper, seasoning mix and tomato sauce. Simmer for 10 minutes. Layer in a 9 x 13-inch baking dish: two tortillas, meat sauce and cheese. Repeat. Cover dish with foil and bake at 350° for 20 minutes.
Beat butter and cream cheese at medium speed of mixer about 2 minutes, until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and morsels. Spoon batter into a ten-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until it tests done. Cool in pan ten minutes; remove from pan; cool completely in wire rack.
Combine all ingredients except shrimp in saucepan. Bring to a slow simmer. Simmer for 15 minutes and cool. Remove heads and thoroughly wash shrimp. Place in shallow baking pan. Pour cooled sauce over shrimp. Marinate for a minimum of 4 hours; maximum overnight and through day of dinner. Preheat oven to 400°. Cook for 10 to 15 minutes on each side (until the shrimp are the proper shade of pink).
Saute shallots and garlic in olive oil until softened, approximately 1 minute. Add sausage and vegetables and saute until al dente. Add wine and reduce slightly. Add cream and reduce to desired consistency. Add salt and pepper to taste. Toss with the cooked pasta. Serves 2.
Combine jello and water; stir until dissolved. Add strawberries, banana, pineapple and nuts. Pour half of gelatin mixture into dish; let congeal. Keep other half at room temperature. Spread sour cream over the congealed gelatin, then pour non-congealed gelatin mixture on top. Keep refrigerated.
Cook grits with the water until thick, stirring. *Beat eggs in a cup and finish filling with milk. Add to grits while still hot, stirring until blended. Add cubed cheeses until melted. Place in buttered casserole; sprinkle with corn flake crumbs. Bake 30 minutes in a preheated oven at 375°. (Leftovers freeze well and can be microwaved later.)
Mix butter, sugar, graham cracker crumbs and peanut butter together and form into small balls. Refrigerate until cold. Melt chocolate chips and wax in double boiler, stirring until smooth. Dip balls in chocolate mixture. Place on wax paper until cool.
Combine biscuit mix, sugar, milk, egg and salad oil in bowl. Mix only until dampened. Break up sauce with fork and carefully fold into batter. Fill greased muffin tins 2/3 full. Bake at 425° for 20 to 25 minutes. Makes 1 1/2 dozen.
Soak cucumbers in salt water 14 days.	Remove slime on top every couple of days. Weight down so	cucumbers are covered. Remove, rinse and slice thin	and round. Soak overnight in	alum water. Rinse and cover with vinegar for 6 hours.	Throw away vinegar. Place a layer of cucumbers, a layer of sugar and a layer of pickling spices until container is 3/4 full. Cover. In	a few days the sugar will melt and make syrup	to cover pickles. Leave in container or put in jars	and cover top. Do not process. Keeps indefinitely. No need to refrigerate.
Place whole chicken in large saucepan. Cover 3/4 way up the chicken with tap water. Add onion, celery and seasonings. Simmer about 1 hour until chicken is tender when fork is inserted. Remove chicken from broth and allow to cool before deboning. Test broth for flavor. If not enough seasoning, add more to taste.
Cream the oleo, shortening and sugar. Add one egg at a time. Add flour and milk alternately (add baking powder to flour). Bake in a greased and floured tube pan for 1 1/2 hours at 300°.
Drain pineapple. Shred washed carrots and stir well with raisins and yogurt.
Brown beef, onions, garlic and oregano in skillet. Mix in mushroom soup and tomatoes; mix well. Mash tomatoes. Cook macaroni and drain. Mix skillet mixture, macaroni and cheese. Pour in a	1 1/2 quart buttered casserole (save enough cheese to sprinkle on top). Bake at 375° for 30 minutes.
Warm tortillas in oven or microwave until they are pliable. Chop cilantro and add to picante sauce. Brush one side of tortilla with butter. Lay on work surface, buttered side down. Place about 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon picante on bottom of tortilla.
Cut fish into serving pieces. Sprinkle both sides of fish with salt and pepper. Mix butter, lemon juice and onion. Dip fish in butter mixture. Arrange in ungreased square pan (9 x 9 x 2-inches). Pour remaining mixture over fish. Cook uncovered at 350° until fish flakes easily, 25 to 30 minutes.
Pat out ground chuck in electric skillet to make crust. Salt and pepper. Layer potatoes, onion, carrots and cabbage. Add milk to cream of chicken soup. Spread over top. Cook on medium heat until hot. Then simmer 40 to 50 minutes. Melt cheese on top and serve.
Mix nuts and coconut together; spread in greased 9 x 13-inch Pyrex. Mix German chocolate cake mix as directed on box and pour over nut mixture. Cream the butter, cream cheese and powdered sugar together; pour over cake mix batter. Bake at 350° for 30 to 40 minutes. When cake cools, it will crack up like an earthquake.
Wash beans and place in a pot with salt and enough water to cover well; bring to a boil. Remove from heat and soak for an hour. Add more water, if necessary just to cover beans and simmer while preparing rest of chili. In large, heavy pot, brown salted venison with 3 or 4 tablespoons of bacon fat or cooking oil. Add garlic, onions and spices. Cook, covered, until onions and garlic are soft. Add both cans of tomatoes and beans with juice. Bring to slow boil, then lower heat and simmer for 3 or 4 hours.
Preheat oven to 450°. Mix 2 cups Bisquick mix with cooked squash (wet squash works best; add a little water if squash is dry). Gently smooth dough into ball on floured cloth. Knead 5 minutes or 50 times; roll dough into 12-inch circle, spread margarine and cut into 12 wedges (like a pie); roll up beginning at rounded edges. Place rolls with point underneath about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 18 to 20 minutes.
Boil together sugar, milk and margarine for 3 minutes. Add remainder of ingredients. Mix together; drop by teaspoonful on waxed paper. Cool to hard stage. Makes 3 dozen cookies.
Cut crust off the bread. Butter bread and put in a 13 x 9-inch casserole dish, buttered side down. Brown sausage and drain. Shred cheeses. Mix all ingredients together and pour over bread. Refrigerate overnight. Bake at 350° for 35 minutes.
Mix the first 3 ingredients together; set aside. Mix the remaining 5 ingredients together in the order given. Pour 1/2 of the cake batter into well-greased Bundt pan. Pour brown sugar mixture over cake batter. Pour rest of cake batter into Bundt pan. Take a knife and mix once through cake. Bake for 1 hour in a 350° oven.
Mix first 8 ingredients together. Make meatballs. Then mix tomato soup, water, chili powder and brown sugar; pour over meatballs. Bake at 350° for 1 hour.
Cream sugar, shortening, salt, vanilla and nutmeg together. Add cinnamon, eggs, buttermilk and raisins; mix this into the above mix. Sift flour, baking powder and soda into previous mix. Just mix until the flour ingredients are fully mixed but do not overdo. Extra mixing tends to toughen the cookie. Makes 8 dozen large size cookies.
Combine graham cracker crumbs, sugar and melted butter. Spread in 13 x 9 oblong pan and bake in 350° oven for 8 minutes. Cream Philadelphia cream cheese and add powdered sugar. Add Cool Whip and spread over cooled graham cracker crust. Spread cherry filling over cream cheese mixture.
Combine all ingredients. Stir real good. Put in pie crust. Cover and chill.
Add sifted cocoa to dry cake mix. Prepare angel food as directed on package, increasing water to 1 1/3 cups. After blending, fold in chopped nuts. Bake as directed on package. After cake has cooled, remove from pan and serve with whipped cream. (I use Betty Crocker cake mix; it comes out fluffier.)
Trim fat from chops. Brown chops with salt and pepper. Remove chops. In same skillet, cook celery and onions in butter until tender. Add water, soup mix and sage. Simmer for 5 minutes. Add bread and stir until moistened. Turn into a 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Top with browned chops. Cover and bake in 350° oven for 45 minutes.
Cook potatoes and onions together. Add pepper and salt to taste. Fry sausage, crumble and drain. Mix in Velveeta cheese, sausage and a small can of Pet milk. Cook until thickens.
In covered blender container or food processor, with knife blade attached, blend zucchini until smooth. (There should be 1 1/2 cups pureed zucchini.) Preheat oven to 350°. Grease 13 x 9-inch metal baking pan.
In a bowl, combine milk, pudding mix and sour cream. Whisk until mixture begins to thicken. Fold in bananas. Pour into 1 1/2-quart serving bowl. Refrigerate and cover.
Sift flour and sugar. Mix shortening, making crumbs. Save 1 cup crumbs for top of cake. Drop into remaining crumbs the unbeaten eggs, molasses, milk, spices and salt. Mix until creamy. Add soda dissolved in hot water. Add nuts and raisins. Sprinkle top of cake with saved crumbs. Bake in 14 x 10 x 2-inch sheet pan at 375° until cake leaves side of pan. Great with whipped cream.
Melt chips and vegetable oil in 2-quart pan on the stove. Line an 8 x 8-inch pan with foil. Put in half of the chocolate mixture and refrigerate until hard.
Bake cake as directed on box. Cool and cut in half lengthwise. Mix pudding, powdered sugar and milk. Add Cool Whip. Frost the middle of the cake with part of the frosting. Spread with cherry pie filling. Put the cake back together and finish frosting.
Combine first five ingredients. Stuff tomato with mixture and garnish with pimento. Makes 1 serving.
Bring all ingredients except the wieners to a boil. Add wieners and cut to bite size pieces. Serve with hot mustard and toasted sesame seed. This is even better using 1 pound cocktail sausages in place of wieners.
Spread hamburger over bottom of baking pan. Scatter onion soup over all the meat. Add all your cans of vegetables. Spread your Tater Tots over top; salt and pepper to taste. Bake at 350° for about 1 to 2 hours.
Mix ingredients and place in 9 x 13-inch pan. Bake at 400°, stirring occasionally, until golden brown (about 15 minutes). Press in bottom of oblong pan. Save a few crumbs for top.
Mix all ingredients and use to marinate beef, chicken or pork at least 1 hour before grilling.
Beat slightly with beater. Pour into scalded milk. Pour into pie crust. Bake at 350° for 25 to 30 minutes or until set.
Arrange apples in a lightly oiled 2 1/2-quart casserole dish. Sprinkle with lemon juice, cinnamon and nutmeg. In a medium bowl, combine flour, brown sugar and oatmeal. Cut butter into mixture with a fork or pastry blender until crumbly. Spread over fruit. Bake at 375° for 40 minutes or until apples are tender.
Boil water and sugar in pan on stove. When at boiling stage, add peanut butter and vanilla flavoring. Stir constantly for 5 minutes, then turn stove down to low until thickness appears. Butter a plate; pour mixture onto plate. Refrigerate for 1 hour. Ready to eat.
Mix first 4 ingredients. Add pineapple and bread. Pour into buttered 2 quart casserole dish or 10-inch square pan. Bake, covered, 35 minutes at 350°. Remove cover and bake 10 to 15 minutes more or until edges are lightly browned. Excellent dish with ham. May be served warm or chilled.
Place chicken breasts in a greased baking pan. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese slices. Pour dressing evenly over cheese. Cover with foil and bake at 325° for about 1 1/2 hours or until done. Sprinkle with chopped parsley. Serves 4.
Pour pineapple with juice in boiler along with Jell-O. Mix well. Bring mixture to a bubbling boil, stirring constantly. Remove from heat; pour into serving container and refrigerate until it starts to thicken. Then stir in buttermilk and Cool Whip. Return to refrigerator until set.
Cook broccoli in boiling salted water until tender; drain. Make cheese sauce by melting Velveeta in top of double boiler. Add milk and cayenne pepper to melted cheese and stir until smooth. Fold broccoli into cheese sauce. Place in a greased casserole dish alternating with cracker crumbs and melted butter. Finish with a good layer of cracker crumbs. Dust with paprika. Bake in a 375° oven for 20 to 25 minutes. Serves 8.
Slightly beat eggs in sauce pan. Mix flour with sugar and salt. Add to eggs and stir. Pour in undrained can pineapple. Cook until desired thickness. Add butter. Spread on cool cake.
Cream butter and sugar. Add eggs, one at a time, beating between each addition. Dissolve and stir soda in buttermilk. Alternate adding flour and buttermilk mixture. Add rind, dates and nuts. Bake in tiny buttered muffin tins at 325° for approximately 20 minutes, or bake in greased and floured tube pan until a toothpick inserted into middle of cake comes out clean. While still hot, spoon over the glaze.
Combine pumpkin, sugar and vanilla pudding. Beat egg yolks and add to pumpkin. Add salt, vanilla and cinnamon. Melt butter. Pour into pumpkin mixture. Fold in stiffly beaten egg whites. Bake 1 hour at 350°.
Drain sweet potatoes. Mash and cook in large saucepan. Add brown sugar, margarine and cinnamon. Cook on medium heat for 10 to 15 minutes. Pour into casserole dish and top with miniature marshmallows and pecan halves. Brown marshmallows until light brown.
Break up lettuce in large bowl; add peas, hard-boiled eggs, crumbled bacon, sugar and cheese. Spread mayonnaise over top; add chopped onions. Cover and refrigerate overnight. Yields 10 to 14 servings.
Trim fat from pork chops. Lightly flour chops. Dip chops in beaten egg and milk mixture, then dip in bread crumbs. Heat oil in frying pan and brown chops lightly. Place browned chops in Pyrex baking dish.
Brown meat, onions and celery in butter in a large, heavy skillet until meat loses red color and onions are tender. Mix in soups (undiluted), rice, water and soy sauce. Pour into greased casserole. Cover; bake at 350° for 1 hour. Uncover; sprinkle with Chinese noodles. Bake, uncovered, for 15 minutes longer. Yields 6 to 8 servings.
Cook onion in butter. Combine broth and soup and add to onion. Add other ingredients.
Heat milk over boiling water. Add rice and oleo. Add sugar and vanilla to beaten eggs. Then gradually add milk mixture. Add raisins.
Mix first three ingredients. (Reserve some nuts for garnish.) Pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool.
Stir together flour, baking powder and salt. Reserve 1/2 cup of the coconut for topping and finely chop the remainder. In a small mixer bowl beat 1/4 cup butter or margarine until softened. Add sugar and beat until well combined. Add egg and maple flavoring and beat just until combined. Add flour mixture and beat until well mixed. Stir in the finely chopped coconut and the nuts. Spread in a greased 8 x 8 x 2-inch baking pan. Combine reserved 1/2 cup coconut and 1 tablespoon melted butter and sprinkle over mixture in pan. Bake in a 350° oven about 30 minutes or until done. Cool. Cut into bars. Makes 24.
Cut shortening into flour; mix. Sprinkle with water. Roll on floured board or wax paper. Place over pie plate. Crimp edges and cut off excess dough.
Mix together rice, chicken, olives, celery and onions. In small bowl mix mayonnaise, Good Seasonings and mix well. Add to rice mixture and toss well to coat. Just before serving, add almonds. Serve chilled.
Put bananas in blender. Add milk and vanilla. Blend 30 seconds. Add ice cream. Blend 1 minute. Makes 4 servings.
Mix sugar, cornstarch and pinch of salt well. Add sour cream; mix well, then add the pineapple. Mix well. Cook in top of double boiler until thick, stirring until thick. Remove. Cool and add marshmallows. Refrigerate until thoroughly chilled. This is a very delightful and refreshing salad. Yummy also.
Peel the carrots and slice them into disks 3/8-inch thick. (The thin tapered ends can be cut a little thicker.) Put carrots and butter in a skillet large enough to contain the carrots in a single layer and add enough water to come 1/4-inch up the side of pan. Cook over moderate heat, uncovered.
Dissolve the Jell-O in 2 cups hot water. Cool until syrupy. Line bottom of mold with pears. Place a cherry in pit of each pear. Mix apples, pineapple, celery and nuts with Jell-O and pour over pears and cherries. This can be made a few days ahead, if necessary.
Combine first 5 ingredients in a large bowl; add eggs and oil. Stir until moistened; do not beat. Stir in vanilla, undrained pineapple, 1 cup pecans and bananas. Spoon batter into 2 greased and floured 9-inch cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Remove from pans and frost.
Cream butter and Crisco with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.
Wash chicken breasts and dry on paper towels. Sprinkle with salt and pepper. In a bowl, beat together egg and mustard. In separate bowl, combine cheese and cracker crumbs, mixing well. Dip each breast in egg mixture. Then roll in cheese mixture until evenly coated. Lay chicken on wax paper and allow coating to set for about 10 minutes. Saute chicken on both sides in heated oil for about 15 to 20 minutes or until tender. Add oil if needed.
Cream the shortening and sugars. Add eggs and vanilla; mix well. Sift dry ingredients together. Add to sugar mixture. Add chocolate chips; mix thoroughly. Drop by teaspoonfuls onto cookie sheet. Bake for 7 to 9 minutes at 350°.
Melt together chocolate chips and butter. Add sugar and milk. Cook at a rolling boil for 8 minutes or until thick, stirring constantly. Add vanilla and cool. Cover bottom of 9 x 13-inch pan with graham cracker crumbs. Cover with bananas. Slice ice cream and place over bananas. Cover with cooled chocolate sauce. Freeze. Serve with whipped cream and sprinkle with chopped nuts. Serves 12 to 16.
Stir sugar into rhubarb. Add oil with beaten eggs and vanilla. Stir in dry ingredients all at once. Pour into 9 x 13-inch pan, greased and floured. Mix 1/3 cup sugar with some cinnamon and sprinkle on top before baking. Bake at 350° for 55 minutes to 1 hour. Do not freeze.
Preheat oven to 375°. Open can of apples and put in a casserole dish. Using a brisk motion, tap pan on tabletop to evenly distribute apples in pan. Note: Refrain from stirring unnecessarily during fried apple preparation. Stir only when recipe says to stir. Pour sugar and cinnamon in a large bowl and mix well. Pour evenly over apples. Cut margarine in pieces. Dot on top of apples evenly. Place in oven uncovered 20 minutes. Remove from oven. Stir gently. Return to oven 5 minutes more.
Soak gelatin in 1/2 cup water in blender for 5 minutes. Whiz briefly. Add 1 cup boiling water and blend to dissolve gelatin. Add cashews and blend smooth. Add remaining ingredients and blend, gradually adding ice cubes with water. Blend well. Freeze. Remove from freezer 30 minutes prior to serving for easier scooping.
Melt butter in saucepan. Add sugar and cinnamon. Set aside. Roll out biscuits individually. Pour sugar mixture on top. Sprinkle with nuts. Roll each biscuit cut diagonally. Place on lightly greased cookie sheet. Bake at 350° for 30 minutes.