HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine boiling water, butter or margarine and salt. Heat until boiling and stir vigorously, then add flour all at once. Stir constantly until mixture forms a smooth ball and leaves sides of pan clean. Remove from heat and add eggs, one at a time. Beat after addition until egg is blended and mixture is smooth. Continue beating until mixture is stiff and breaks when spoon is raised. Shape on a greased baking sheet with 2 tablespoons, allowing 2 inches between each one. Bake at 450° for 15 minutes, then at 350° for 20 to 25 minutes.	Place on wire rack to cool; fill with cream filling, ice cream or flavored whipped cream. Makes 12 Cream Puffs. They are wonderful.
Roll bread flat with a rolling pin. Mix cream cheese, 1/2 c. sugar and egg yolks together. Spread evenly over the bread and rollup lengthwise. Dip in melted butter and roll in cinnamon sugar. Cool in fridge for 20 minutes and then cut into thirds. This can be frozen at this point and stored up to 4 months. Bake 350° for 20 minutes or bubbly.
Mix all ingredients together in order given and refrigerate several hours before serving. Just before serving, slice 3 bananas into salad. Coconut may also be used.
Mix thoroughly (softened) shortening, sugar, eggs and flavoring. Blend in flour, baking powder, cinnamon and salt. Cover and chill 1 hour. Heat oven to 400°. Roll dough 1/8-inch thick on lightly floured cloth covered board. Cut into shapes. Place on ungreased baking sheet. Sprinkle with sugar or decorate. Bake 6 to 8 minutes or until very light brown. Makes about 4 dozen.
Mix sugar and flour; set aside. Beat egg yolks and mix into sugar and flour mixture. Heat milk, when it comes to a boil, add the sugar and flour mixture to hot milk; stir constantly. When thick, remove from heat. Add vanilla and coconut. Stir well and pour into baked pie shell. Beat egg whites and put on top of pie filling.
Lightly grease 9-inch pie pan. Mix all ingredients and pour into pie pan. Bake at 350° for 30 to 40 minutes.
Pack washed okra in sterilized jars. Boil all ingredients together. Pour over okra and seal. Cook in hot water bath no longer than 10 minutes. Do not boil hot pepper; place in jars along with okra, being sure one pod is in each jar.
Mix all together and pour over folded paper towels (Bounty works best) in a Rubbermaid container.
Drain grape leaves. Place in a medium bowl. Cover with boiling water; let stand 20 minutes. Drain and discard water. In large skillet over medium heat, heat vegetable oil. Add onion, stirring occasionally, about 5 minutes or until golden brown. Add rice and cook 1 minute. Add 2 cups of the water. Bring to a boil. Reduce the heat; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir scallions, currants, pine nuts, parsley, salt, mint, dill weed and pepper into rice, until well combined. Remove from heat. Select the best grape leaves to stuff; reserve remaining leaves. On work surface, place a grape leaf, vein side up and stem towards you. Place about 1 tablespoon of rice mixture close to stem of leaf. Fold up bottom of leaf, then fold in sides. Roll to form a rectangular package. Repeat until all stuffing is used. Use remaining leaves to line the bottom of a 3-quart saucepan. Place stuffed leaves in a single layer, very close together in pan.
Bake crescent rolls on pizza pan for 7 minutes at 350°. Soften the cream cheese; mix with Ranch dressing, then spread on cooled crescent roll crust. Put on the fresh vegetables, ending with tomatoes. Top with Cheddar cheese. Chill at least 2 hours, then cut into slices and serve.
Place 4 graham crackers on a cookie sheet. Place chocolate bars on top of graham crackers. Turn oven setting to broil. Broil until chocolate bars are slightly melted. Remove from oven and place 3 marshmallows on each cracker. Return to oven and broil until marshmallows are slightly brown. Remove from oven and top with remaining graham crackers.
Simmer all ingredients until well done. Brown flour in shortening to thicken gumbo. Serve with rice.
Cream butter, sugar and vanilla until light and fluffy. Add 1/2 of the nuts; blend in flour and remainder of the nuts. Shape into small balls on ungreased cookie sheet. Bake in slow oven (325°) for 10 to 15 minutes. When cool, roll in powdered sugar.
Trim the beans and cut into 2-inch pieces. Steam the beans in boiling salt water over low heat until just tender. Drain thoroughly and cover with a cloth to keep warm. Heat butter and oil over moderate heat. Stir in 1/2 the sage or parsley and garlic. Saute 1 minute, then add the beans. Season to taste with salt and freshly grounded pepper. Stir over low heat for 5 minutes. Mix in cheese. Serve with the remaining herbs sprinkled on top.
Combine apricots and 2 cups water in saucepan. Bring to boil. Reduce heat. Simmer 12 minutes or until apricots are soft. Drain, reserving liquid. Prepare jello according to package directions using reserved liquid for part of the water. Refrigerate until partly thickened. Mash or puree apricots in food processor or blender. Add to partly thickened jello. Pour into lightly oiled 1 1/2-quart mold. Chill until firm.
Cook onion and pepper in boiling water until tender; drain. Stir in tomato soup, eggs, cheese, bread crumbs, salt, pepper and thyme. Add meats, mixing well. Shape into loaf in dish. Bake in a 350° oven for 1 1/2 hours. Serves 8 to 10.
Beat 6 eggs; reserve about 1 tablespoon to brush on top of the bread. Add 1 cup sugar and 1 1/2 teaspoons salt. Pour this mixture into a "well" you've made in 7 to 8 cups bread flour such as King Arthur's. Melt 1/4 pound butter in 3/4 cup warm milk and dissolve 2 yeast cakes or packages in 1/4 cup water. Mix it all together; add anise if desired, then knead your dough for 15 minutes until it is quite dry and elastic. Add more warm milk or flour as needed. After two risings, form the dough into 2 loaves in greased cake pans. When double, slit top with a sharp knife and brush with reserved beaten eggs. Bake in a slow oven at 300° to 350° about 30 minutes until the bread sounds hollow when you rap it.
Place margarine in baking dish and melt; then add other ingredients and mix together. Place in 350° oven and bake for 45 minutes to 1 hour.
Place shortening, sugar and salt in a bowl. Pour boiling water over them. Blend and cool. Add beaten eggs. Sprinkle yeast into lukewarm water and stir until dissolved. Combine with egg mixture. Add flour. Blend well, cover and place in refrigerator for at least 4 hours. This dough should be in a large mixing bowl as it rises slightly in the refrigerator. Will keep a week to 10 days and may be used as needed. About 3 hours before using rolls, roll into desired shape using only enough flour to handle easily. Place on greased pan and allow to rise at room temperature for about 3 hours or until double in size. Bake at 425° for 12 to 15 minutes.
Mix lemon jello, lemon pudding, tapioca pudding and boiling water. When it starts to thicken, add oranges and crushed pineapple and mix, then add container of Cool Whip. Refrigerate.
Cook potatoes in skins with salt. Peel. Add 2 tablespoons butter and next 4 ingredients. Mix with a mixer just like mashed potatoes. Spoon mixture into 2-quart greased pan. Brush with 1 tablespoon melted butter and sprinkle with paprika. Bake at 350° for 30 minutes. Can be made ahead and refrigerated, then cooked.
Puree in processor. Put in crock, cover and chill. Serve on party rye. Garnish with chopped ripe olives and chopped hard-cooked egg.
Cook macaroni until tender. In saucepan, brown ham in margarine. Stir in soup, milk and 3/4 cup cheese. Heat until cheese melts. Blend macaroni with sauce. Pour into greased 1 1/2-quart casserole dish. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Cream sugar and butter well, then add eggs one at a time. Alternately add flour and sour cream. Add flavoring. Use a Bundt pan; bake at 350° for 1 hour and 15 minutes. For best results, have butter, eggs and sour cream at room temperature.
In large mixer bowl, combine cake mix and farina. Add milk, eggs and oil. Beat at medium speed of electric mixer for length of time given on cake mix package. Stir in 3/4 cup nuts. Divide batter evenly between two greased 9 x 9 x 2-inch baking pans. Bake in 350° oven for 30 to 35 minutes or until cake tests done. Place on wire racks, not removing cakes from pans.
Soak sliced cucumbers for 24 hours in lime and 2 gallons of water. Stir once in a while. Wash 3 times in fresh water. Soak in clean water 4 hours. Wash 3 times.
Blend all ingredients together and pour in pie shells. Bake in moderate oven at 325° for 45 minutes. Makes 2 pies.
Put sugar, Karo syrup, water and salt together. Boil until it begins to spin threads. Add peanuts and cook until they are brown. Take up and add soda. Beat and pour quickly into a greased pan.
In a 3-quart saucepan, heat sugar, syrup and water until sugar dissolves. While syrup boils, stir in butter and stir often. Heat to 230°. Add nuts. Heat to 280°, then stir constantly to 305°. Remove from heat. Quickly stir in soda; mix well. Pour onto 2 cookie sheets, then stretch by lifting and pulling from edges. With a fork, loosen from pan as soon as possible and break into pieces.
Blend flour, margarine and confectioners sugar. Press evenly in 8 x 8-inch square pan. Bake 20 minutes at 350°. Beat together 2 eggs, sugar, salt, lemon juice and flour. Pour over baked crust and bake 20 to 25 minutes more until golden brown (lightly golden). Do not overbake. Cool and cut into small bars and sprinkle with powdered sugar.
Combine first 4 ingredients. Spread onto bread slices. Broil a short time until lightly browned and bubbly.
Arrange ice cream sandwiches in a 9 x 13 serving dish. Cut if needed. Prick with fork. Pour syrup over ice cream, using as much as desired. Sprinkle with half pecan and candy pieces. Cover with Cool Whip. Sprinkle remaining pecans and candy on top. Freeze until ready to serve.
Rinse wild rice in cold water. Add with 1/2 teaspoon salt to 2 cups boiling water. Cook 20 minutes. Add long-grain rice, remaining 1 cup boiling water and 1/2 teaspoon salt. Cook 20 minutes.
Mix well pretzels, margarine and 3 tablespoons sugar. Bake in a 9 x 13-inch pan at 350° for 10 minutes. Cool completely. Cream the cheese and blend in 3/4 cup sugar. Add the Cool Whip and marshmallows. Spread over the cooled pretzels. Dissolve the jello in boiling water; add frozen strawberries, breaking up with a fork as you stir. Chill until slightly thickened. Pour over Cool Whip layer; chill until set.
Place beans in casserole dish. Add soup, cheese and water chestnuts. Mix together. Top with additional cheese. Bake at 350° for 30 to 45 minutes.
Cook almonds in margarine in large skillet over medium-high heat until golden brown. Add apples, onion, celery, poultry seasoning, thyme and pepper. Cook until vegetables are tender-crisp. Stir in rice; cook until thoroughly heated. Serve or use as stuffing for poultry or pork roast. Stuffing may be baked in covered baking dish at 375° for 15 to 25 minutes. Makes 6 servings.
Drain cooked squash. Combine soup, mayonnaise, eggs, butter, stuffing mix and onion. Add to squash and stir. Salt and pepper to taste. Pour in casserole dish. Sprinkle with cheese on top. Bake at 350 degrees for 30 mins.
Brown ground beef, onion, garlic, oregano and basil in skillet. Add soup, water and vinegar. Simmer for 30 minutes. Arrange layers of sauce, noodles, cottage cheese and Mozzarella cheese. End with sauce and Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before cutting.
Boil chicken; pick off bone. Boil noodles in chicken broth; drain. Mix both soups and Ro-Tel together. Mix noodles, chicken and soup together. Put in casserole dish. Sprinkle cheese on top. Bake until cheese melts.
Dissolve soda in buttermilk. Mix all ingredients together. Pour into a 9-inch tube pan or loaf pans. Bake at 250° about 1 1/2 hours or when cake leaves sides of pan.
In glass bowl, mix milk and cocoa. Stir in chips. Microwave on High 2 minutes, until chips are melted, stirring after each minute. Stir in flour and vanilla. Stir in marshmallows until melted. Chill 2 hours until firm. Shape balls of about 1 teaspoon of chocolate mixture. Roll balls in powdered sugar, graham cracker crumbs or cocoa mixed into powdered sugar. Keep mixture cold while rolling into balls. Chill 1 hour. Store covered in refrigerator.
Cook noodles 10 minutes. Drain; cook celery and tomatoes together. Brown meat and onion. Place all in casserole adding salt, pepper and red pepper. Add chili powder. Let simmer in oven at 250° for 2 hours covered. Serves 6. Sprinkle cheese on top, if desired.
Mix all together and refrigerate overnight. Next day, stir and add more mayonnaise if necessary.
Cream Crisco, vanilla and sugar together. Add baking powder and salt. Add 1 cup flour, then 1/3 cup egg nog alternately until all are in. Roll into 1-inch balls and roll in sugar-nutmeg mixture and bake at 350° for 9 to 10 minutes. Makes about 7 dozen.
Beat cream cheese with scallions until smooth. Spread approximately 1/4 of cheese mixture onto each ham slice. Starting at long edge, roll up jelly roll fashion. Place rolls on plate and refrigerate, covered, for 2 hours or until firm. Before serving, cut into 1/2-inch slices. Serves 24.
Heat oven to 400°. Wash rice. Add chicken broth, butter and rice. Cook for 10 minutes. Add other ingredients. Cook for 25 minutes. Stir twice. Keep rice covered while cooking.
Cook pasta. Cook ground beef and onions together; drain. Add all seasonings, tomatoes (cut up), tomato sauce and 2 tablespoons Parmesan cheese. Cook for 20 minutes.
Cook macaroni as directed on package. Heat margarine, salt and pepper over medium heat, until margarine melts, stirring constantly. Stir in flour. Cook over medium heat, stirring constantly until smooth. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Remove from heat. Stir in cheese until melted.
In saucepan, heat tomatoes, croutons, yellow corn and 1/2 parmesan until croutons are soggy.	Cut zucchini lengthwise, scoop out middle and stuff with tomato crouton stuffing.	Cover with rest of parmesan.
Mix the first 4 ingredients well. Crumble the crackers; spread on top. Melt the oleo; pour over top. Bake at 350° until brown on top.
Thoroughly cream butter, shortening and sugar. Add vanilla and salt. Add eggs, 1 at a time, beating well after each. Stir in sifted all-purpose flour. Mix well.
Brown ribs in skillet. Transfer ribs to baking dish. Place sliced onions over the top. Mix ketchup, chili powder, liquid smoke, sugar, lemon juice and water and pour over top. Cover and bake at 350° for about 2 hours. Baste occasionally. May add more water if too dry.
Take love and loyalty and mix faith. Blend it with tenderness and understanding; add friendship and hope. Sprinkle with laughter. Bake it with sunshine. Serve daily with generous helpings.
Cut zucchini and pepper into strips. Remove skin from chicken and cut into strips. Heat the oil in a skillet and fry the chicken strips over medium heat until chicken turns white. Add the remaining ingredients except tortillas and stir-fry until vegetables are crisp-tender, about 5 minutes. Divide the mixture evenly into 6 servings. Place a serving of chicken mixture in center of each tortilla. Fold over in half to form the fajita. Serve with fresh salsa.
Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool.
Melt chocolate chips, sweetened milk and butter on low heat. Add sifted flour to pan. Add nuts and vanilla. Drop by tablespoon or larger on greased cookie sheet. Bake at 375° for 8 minutes. Cool on rack after 2 minutes and hide in tin or they will magically vanish.
Cut spareribs into serving size pieces, meaty side down. Combine jelly with vinegar, stirring until jelly dissolves. Mix in teriyaki sauce and green onions; brush ribs with mixture. Cover pan tightly with foil. Bake in a 350° oven for 1 hour. Discard foil and turn ribs over; brush with remaining sauce. Bake 30 minutes longer, or until tender, turning ribs over and basting every 10 minutes. Makes 4 servings.
Brown hamburger and drain. Press hamburger meat in bottom of casserole dish. Spread soup over meat. Cover with cheese slices. Top with Tater Tots. Bake in a 350° oven until Tater Tots brown.
Mix first 6 ingredients in mixer. Spread mixture on serving plate. Mix cocktail sauce and chili sauce. Spread on top of cheese mixture. Top with crab meat. Garnish with parsley (optional).
Mix sugar, syrup and water in saucepan. Cook until mixture reaches 270° (if small nuts) or 260° (if large nuts). Add peanuts and cook until mixture reaches 300°, then add baking soda and vanilla. Stir and let it rise; stir again and let it rise the second time. Pour onto 2 buttered cookie sheets. Pull from edges into center until thin. Let cool.
Layer the red raspberries on the bottom of a sprayed 9x13-inch cake pan. Then layer the blueberries on top of the raspberries. Sprinkle cake mix on top of berries. Pour Diet 7-Up all over the top of the cake mix. Bake at 350° for 40-50 minutes.
Stir flour, baking powder, salt and sugar in a large pan. (A dishpan is good.) Sift 3 times. Cut in shortening with a pastry blender, fingertips, or a detachable mixer at low speed. (Shortening must be blended uniformly.) Store in covered container at room temperature.
Melt chips over hot water in double boiler. Stir in nuts. Drop by teaspoon on buttered waxed paper and let set.
You will need 1 large oven cooking bag (20 x 14-inch) with tie.
Cream the honey, sugar, butter and egg. Sift together the flour, salt, cinnamon and soda. Stir into creamed mixture. Add rolled oats and raisins. Drop by heaping teaspoonful onto greased cookie sheet. Bake on upper shelf of moderately hot oven (375°) for 12 to 14 minutes, until lightly browned. Cool on racks.
Combine all ingredients except crackers and margarine. Bake in 350° oven for 30 minutes. Add crackers to melted margarine and sprinkle over casserole. Bake another 10 to 15 minutes.
Preheat oven to 375°. Sift flour; measure and sift with other dry ingredients. Combine shortening, eggs and orange juice. Stir liquid mixture into dry ingredients. Mix only until moistened; do not stir out lumps. Bake for 15 to 20 minutes. Makes 1 dozen.
Pour hot milk over butter. Add sugar and salt; stir well. Crumble yeast in warm water. Let set. When milk is cool, add yeast and beaten eggs. Slowly add flour (not necessary to use all the flour). Knead until smooth. Let rise double in size. Knead down and roll out. Spread with butter (oleo). Sprinkle with brown sugar and cinnamon. Roll and slice; let rise. Bake at 375° until brown, about 15 minutes.
Brown chicken in oil. Add green peppers, carrots and onion. Sprinkle with garlic and onion powder. Saute briefly. Add broth, soy sauce, sugar, vinegar and pineapple with juice. Bring to a boil. Stir in rice. If you prefer, rice can be served separately.
Mix well; pour into large pan. Bake at 350° for 1 hour.
Fry ground beef until well done. Pour chili sauce and tomato soup into frying pan. Add salt and pepper. Let simmer for 20 minutes.
Place sugar and flour in bowl. Place in boiler the oleo, Crisco, water and cocoa. Bring this to a boil, stirring constantly. Pour over ingredients in bowl. Add buttermilk, eggs, cinnamon, soda and vanilla; mix. Grease and flour 10 x 13-inch pan. Bake at 350° until toothpick inserted comes out clean.
Heat tomato soup, gelatine and cream cheese until creamy. Add chopped onion, pepper, celery and mayonnaise. Add shrimp. Pour into mold and refrigerate until set. Serve with crackers. Serves 8 to 12.
Dissolve the gelatin in boiling water. Drop frozen berries in hot mixture. When berries are thawed, add pineapple. Pour 1/2 of the mixture into a pan. Refrigerate until congealed. Spread sour cream over top. Add the other 1/2 of the mixture over top and refrigerate until congealed.
Sift sugar, flour, cocoa, baking powder, soda and salt into mixing bowl. Add water, mayonnaise and vanilla. Mix well and bake in loaf pan 50 to 60 minutes at 300°.
Place 3 tablespoons rice in center of each 8 (12-inch) squares of heavy-duty aluminum foil. Sprinkle chicken on both sides with 1/2 teaspoon salt and place on rice. Drain mushrooms; reserve 1/2 cup liquid. Divide mushrooms, zucchini, green peppers and onions into 8 equal portions. Place one portion over each chicken quarter. In large bowl, mix together the tomato sauce, 1/2 cup mushroom liquid, oregano and basil; spoon over vegetables and chicken. Fold foil, using drugstore wrap method. Be sure seals are tight. Bake in coals for approximately 1 hour. When chicken is cooked through, open foil packets, sprinkle with Parmesan cheese and serve.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in melted butter; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Serve cold. Makes 4 to 6 servings.
Beat eggs and sugar together. Stir in pumpkin and lemon juice. Sift flour, baking powder, salt and cinnamon together; fold into pumpkin mixture. Grease and flour a 15 x 10 x 1-inch pan. Spread batter evenly in pan. Sprinkle nuts on top; bake for 15 minutes at 375°. Sprinkle powdered sugar on a clean dish towel; turn cake out on towel. Sprinkle powdered sugar on top of cake. Roll long side of cake and towel together; let cool. While cake is cooling, beat together the last 4 ingredients. Unroll cake; spread this mixture over top. Roll back up and chill. Slice and eat.
Mix milk and Cool Whip together, adding just enough lemon juice to thicken mixture. Pour into pie shells; garnish with strawberries.
With mixer blend together cream cheese, lemon juice and Eagle Brand milk. Then add Cool Whip, pineapple and pecans. Put in a pie shell and chill at least 2 hours.
Combine cider and frozen orange juice in small soup pot. Place cinnamon sticks, cloves and allspice in double layer of cheesecloth, tied with kitchen string. Lower bag into juice. Simmer mixture, covered, for 1 hour over low heat. Strain if not using cheesecloth bag. Serve cider warm (it can be reheated). Recipe makes 33 (4 ounce) servings.
Combine all ingredients in blender, starting at slow speed. Can be frozen and heated as needed. Serve over pasta or on pizza.
Boil spaghetti as directed on package. Mix onion, tomatoes, green pepper, mustard and sugar in a large bowl. After draining spaghetti, place on bowl with the other ingredients. Mix. Stir in the Creamy Italian dressing. Refrigerate before serving.
Mix together potato water, salt and sugar. Sprinkle yeast on top and stir to dissolve. Add eggs and shortening. Mix mashed potatoes in gradually and enough flour for a stiff batter; beat until smooth. Add remaining flour and knead until smooth and elastic. Place in refrigerator in a greased, covered container. Take out about 2 hours before needed. Shape and let them rise about 1 or 1 1/2 hours. Butter if you wish before baking at 400° for 15 minutes. This will keep in the refrigerator for several days.
Beat eggs; add sugar gradually, then remainder of ingredients and beat well with mixer. Pour into unbaked pie shell and cook 1 hour at 350° or until pie is set. Meringue can be used and does improve looks and taste.
Combine all ingredients, pour over chicken. Use 9 x 13-inch pan. Bake in 350° oven, uncovered, basting occasionally until done (depends upon what part of chicken you use), 40 minutes. Serve with broiled can peaches, if desired.
In a very large bowl, combine butter, salt and baking powder. Using electric mixer, combine well. Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store in tightly covered bowl in refrigerator up to 4 weeks. Makes 8 cups mix.
Mix all ingredients in casserole dish. Bake at 400° for 1 hour.
Drain all fruit together. Save 1 1/2 cups juice and set aside. Bring the juice to boil and dissolve gelatin in it. Add cold water and chill. Fold in fruit and pecans. Pour into 6-cup mold or 11 x 13-inch Pyrex dish. Serves 10 to 12.