HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water, using only a small portion at a time, until mixture wil hold together. Divide dough into 2 parts. Roll out on floured board to desired size. Line the pie pan with one piece of dough, being careful not to stretch dough. After filling is placed in pastry, dampen edges of lower crust with cold water and cover with remaining dough which has been slashed in several places to allow steam to escape while baking. Press edges together with prongs of fork and bake according to recipe for filling selected. Makes 2 (9-inch) shells or one 2-crust (9-inch) pie.
Put squash and onions together and salt; set aside 1 hour. Drain well. Mix vinegar, sugar, celery seed, mustard seed and pepper; bring to a good boil. Add squash and onions; let it come to a boil. Put in pint jars and seal.
In 8-quart pot brown eggplant in oil, stir. Drain on paper towels. Brown next 3 veggies, stir. Add water, boil. Reduce heat to low, cover and simmer until tender. Remove from heat, stir in eggplant, beans, tomato sauce, paste, salt, basil and pepper. Preheat oven to 350°. Bake 30 minutes in 2 (12 x 8-inch) dishes or one large dish. Add cheese 5 minutes before removing from oven.
Combine all of the spices with the liquid Butter Buds, fat-free mayonnaise and lemon juice. Set aside. Combine shrimp, pasta, green peppers, onion and celery. Mix dressing with vegetables, pasta and shrimp. Cover and chill overnight. The longer it sets, the better the flavor.
Mix margarine and sugar. Stir in corn syrup and the 2 egg yolks. Stir in the flour; chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then into 2 cups finely chopped nuts. Place on greased baking sheet. Press candied cherry halves into centers. Bake at 325° for 20 minutes. Makes 4 dozen.
Preheat oven to 325°. Melt margarine and mix with sugar, corn meal, water, vanilla and eggs. Add chopped or whole pecans. Pour into pie shells and bake 45 minutes. Makes 2 pies.
Sprinkle jello on cottage cheese. Add Mandarin oranges and pineapple (drain both well). Mix well and fold in 1 container (2 cups) Cool Whip. Chill.
Preheat oven to 350°. Boil or steam broccoli for just a few minutes. Blend the soup, milk and cheese. Drain broccoli and arrange in an ungreased shallow 6 x 10-inch baking dish. Pour soup mixture over broccoli. Top with bread crumbs. Bake for 25 to 30 minutes.
Preheat oven to 300°. Reserve 1 cup dry cake mix. In a large bowl, combine remaining cake mix, 1 egg and oil. Mixture will be crumbly. Press mixture evenly into bottom and 3/4 up the sides of a greased 13 x 9 x 2-inch pan.
Mix 1 cup sugar and flour. Beat yolks slightly. Mix yolks with milk, adding just a little at a time to make a smooth mixture. Mix slowly with flour and sugar. Cook in double boiler or heavy pot until it begins to thicken; cool a little.
Cook potatoes until tender; cool, peel and grate. Heat butter with soup. Blend in sour cream, onion and cheese. Mix with potatoes and spread in a 9 x 13-inch baking dish. Cover with corn flake crumbs. Bake at 350° for 45 minutes to one hour. Serves 8.
Stew chicken. Save broth. Cut up chicken in pieces and set aside. Cook noodles in chicken broth. Add to this chicken pieces. Cook broccoli. Heat soup. Layer noodles, broccoli, cheese and soup. Do not mix. Top with French onions. Microwave 30 minutes on Medium power or bake in 325° oven for one hour.
Stir-fry chicken in hot skillet; drain on paper towels. Serve with deviled eggs and ham biscuits.
Make roux with equal amounts of oil and flour. Brown until it looks like a reddish color appears. Add onions and cook until tender, then add peppers, garlic, parsley flakes and onion tops and cook until golden.
Mix yeast in warm water. Add salt and sugar. Stir in flour and baking powder
Combine all ingredients. Refrigerate for 1 hour. Spoon clusters on cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 5 dozen.
Mix together butter and crumbs. Press into a 13 x 9-inch pan. Beat eggs until thick and light, about 5 minutes. Add confectioners sugar, butter and vanilla. Beat together another 5 minutes. Spread over crumbs and chill for 30 minutes. Spread with well drained pineapple. Arrange banana slices over pineapple. Spread whipped topping over bananas. Sprinkle with chopped nuts and decorate with cherries. Sprinkle with coconut. Chill 6 hours or overnight.
Mix ingredients, blend well and cover tightly to store in refrigerator. Roll out required amount needed. Cut and bake at 450° for 12 minutes. It is not necessary to let rise. Dough will keep in refrigerator for 2 weeks.
Cream eggs, sugar and 1 1/3 cups shortening. Add flour, baking powder, cocoa and salt. Mix well. Add Karo syrup and vanilla. Add nuts if desired. Bake at 350° for 20 to 30 minutes. Can be baked in a greased and floured 9 x 13-inch jelly roll pan. Cream 1/2 cup shortening, 1/2 cup margarine and vanilla. Add powdered sugar and 2 tablespoons of cocoa. Gradually add milk until desired spreading consistency.
Cream butter and sugar. Add eggs, flour, salt and almonds. Pack into cookie press and squeeze through the wreathed shaped design. Bake at 350° for 10 minutes or until lightly browned. Do not grease the cookie sheet.
Drain artichokes until all liquid is removed. Chop artichokes and add mayonnaise and cheese. Bake at 350° for about 30 minutes or until "bubbly." Serve hot with crackers.
Place slice of onion on top of each pork chop, then mix together brown sugar, salt and catsup. Pour this over pork chops in covered casserole. Bake 2 to 2 1/2 hours at 350°.
Crush the cookies; put some in bottom of a 13 x 9-inch pan. Mix Cool Whip and ice cream together; put on top of crumbs. Put the rest of crumbs on top and freeze.
Arrange a layer of nacho chips on a microwavable platter. Spoon a small amount of salsa onto each chip. Top with shredded Cheddar cheese. Microwave at full power for 20 to 30 seconds to melt cheese.
In mixing bowl, cream shortening with sugars. Beat in eggs, pumpkin and vanilla. Sift the flour, baking soda and spices into a bowl; pour any bran remaining in sifter. Add the flour mixture to the pumpkin batter and stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Bake in 375° oven 12 to 15 minutes. Cool and serve. Each of the 36 cookies has 1 gram of fat and 37 calories.
In large sauce pan cook and stir meat until brown. Drain off fat. Cook and stir onions and meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes. Heat until boiling. Reduce heat, cover and simmer 20 minutes. Add tomatoes, cover and simmer 10 minutes longer or until vegetable are tender.
Mix together the sweet potatoes, milk, eggs and sugar. Then add vanilla, cinnamon, nutmeg, and salt. Mix all ingredients together and pour into pie shells. Bake at 375 degrees for 30 - 35 minutes.
Cook chicken and debone. Put in 9 x 13-inch baking dish. Spread evenly with celery soup from can over chicken. Spread Veg-All. Spread mushroom and then chicken soup.
Wash, peel and slice potatoes and onions and sprinkle the slices with salt and pepper. Place potatoes and onion slices in alternate layers in a buttered baking dish; sprinkle with some paprika. Mix the flour with the water and pour over the vegetables. Bake at 350° for 2 hours.
Mix all ingredients together. Pour batter into greased baking dish. Bake at 350° for 45 minutes or until done.
Drain juice from cherries and pineapple. Bring juice to boil. Pour over jello and dissolve. Let cool; add 2 small Coca-Colas. Crumble cream cheese in small pieces. Combine with nuts and add to other mixture. Chill several hours or overnight. Cut in squares and serve on lettuce leaves if desired.
Add these together. Cook over medium heat until soft ball stage. Remove from heat and let stand 15 minutes. Then add 1 teaspoon vanilla and beat until thick.
Preheat oven to 350°. In a bowl, mix dry ingredients and set aside. In a large bowl, mix the butter and syrup, then beat in the egg and vanilla extract. Stir in the dry ingredients until mixture is well blended. Fold in chips. Add chips and nuts (if desired) and mix. Drop tablespoons of dough onto a greased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool on a wire rack.
Put all ingredients in a food processor for about 1 minute. Use to season Creole sauce and other Cajun dishes.
Mix together. Bake in 9 x 13-inch pan at 350° for 20 to 25 minutes.
Layer the lettuce, celery, onion, peas, eggs, bacon bits and mayonnaise. Seal mayonnaise to edge of bowl. Sprinkle lightly with garlic salt and top with grated cheese. Cover in refrigerator for 6 to 12 hours before serving.
In large saucepan, boil raisins with water for 10 minutes, then add margarine and let cool. Now in the same pan, put remaining ingredients. Mix it. You do not need to sift the ingredients. Bake in a greased 10 x 10-inch pan for 30 to 35 minutes at 350°. (You can add nuts but it is very good without.)
Mix sugar and oil. Add eggs. Sift flour, spices and soda together. Add to sugar mixture. Add prunes. Mix well. Drop in nuts; mix. Pour into greased and floured tube pan. Bake at 300° for 1 hour.
Combine egg, 3/4 cup bread crumbs, mayonnaise, Worcestershire sauce and seasonings. Fold in crabmeat. Blend. Shape mixture into patties. Coat patties with bread crumbs. Refrigerate patties one hour. Fry in shallow oil in frypan until browned.
Whip evaporated milk until real fluffy. Combine jello and hot water, mix all together and fold in whipped evaporated milk. Pour into crust and sprinkle with dry cracker crumbs. Place in refrigerator 8 hours.
Mix oatmeal, butter and hot water and let stand. Beat eggs, granulated	sugar,	brown sugar and vanilla. Mix dry ingredients with other ingredients. Bake in 9 x 13-inch pan for 35 minutes at 350°. Frost when hot.
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine sugar and cornstarch. Stir in mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from heat. Chill for 20 minutes, stirring occasionally, until mixture is slightly warm. Arrange remaining berries caps down in pie shell, layering. Pour warm mixture over whole berries. Refrigerate 2 to 3 hours.
Use muffin pan. Makes 16 small or 8 large biscuits. Cook at 425° for 12 to 14 minutes.
Mix together and pour over meat. Marinate for at least 2 hours (overnight is better). You can prick the meat with a fork to allow the marinade to seep through. Also, you can turn the meat over several times during marinating.
Combine all ingredients. Mix well and pour in one 9-inch or two 8-inch unbaked pie shells. Bake at 425° for 10 minutes, then reduce heat to 350° and bake for 25 to 30 minutes longer.
Grease 9 x 13-inch pan. Place pecans and coconut in bottom of pan. Mix cake as directed on box. Pour over pecans and coconut, then combine together butter, cream cheese and powdered sugar. Melt on low heat. Pour over cake and bake at 350° for 40 minutes.
In casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of the dry ingredients). Put butter on top of mixture in center of dish. Microwave 2 minutes or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Add nuts. Blend well and pour into 8 x 4 x 3-inch dish (I spray it with Pam first). Chill 1 hour in fridge or 20 to 30 minutes in freezer.
Mix all ingredients and pour into unbaked pie crust. Bake in a 350° oven for 40 to 45 minutes or until firm in the middle.
Cook grits in water with salt. When done and still hot, stir in garlic cheese and 3/4 stick of butter. Cool. Add eggs in milk. Season with red pepper. Pour in buttered baking dish. Dot top with remainder of stick of butter. Bake at 350° for 45 minutes or until set.
Mix eggs with milk and scramble with margarine until soft and fluffy. (I do 1/2 at a time.) Mix soup with mushrooms. In a large cake pan, layer 1/2 the eggs, 1/2 the sauce and 1/2 the grated cheese. Repeat, ending with cheese. Sprinkle with paprika. Store overnight, covered. Do not use tinfoil. Bake at 250° for 1 hour.
Preheat oven to 400°. Thoroughly mix all ingredients with mixer at medium speed. Place dough in pastry bag and using star tip, form cookies onto an ungreased cookie sheet. Bake 5 to 6 minutes until lightly browned. Can be decorated with colored sugar before baking, if desired.
Cream oleo and oil; add sugar and beat until smooth. Add egg yolks. Beat well. Combine flour and soda; add to mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured pans. Bake at 350° for 25 minutes. Cool.
Line a 9 x 9-inch pan with graham cracker crust. Put the next 3 ingredients in a large bowl; mix. Put mixture in pan; sprinkle some crumbs over the top. Refrigerate for 1 hour or longer, until set.
Brown sausage in a heavy skillet over medium heat. Transfer sausage to a 2 1/2-quart greased casserole dish. In the sausage drippings, saute celery, onion, sweet red pepper, green pepper and mushrooms until lightly browned. Turn into casserole. Add water chestnuts, rice, broth, salt and pepper to casserole; mix well. Cover and bake at 350° for 1 to 1 1/2 hours, or until rice is fluffy and tender.
Mix first 2 ingredients and press in buttered 13 x 9-inch pan. Mix milk, pudding and vanilla ice cream in a large bowl. Spread on crust and top with 9 ounces Cool Whip.
Cut steak in 1-inch strips and brown in small amount of oil in skillet on top of stove. Put all ingredients in covered casserole. Bake in a 350° oven for 1 hour.
Boil squash in salt water until tender; drain well. Melt butter. Mix in salt and pepper; set aside. Add all ingredients and 1/2 package of stuffing to squash. Mix in butter mixture. Pour into a 9 x 13-inch pan. Top with remaining stuffing. Bake for 45 minutes at 350°.
Dissolve jello in boiling water and allow to cool. Add pineapple to jello and allow to set. Prepare Dream Whip according to instructions on package and fold in jello and pineapple mixture. Cut angel food cake in bite size pieces and put a layer in pan. Add layers of jello mixture and cake and top with coconut.
Mix potatoes with mayonnaise and sour cream; use as much as needed to mix well. Pour into flat casserole. Cover with shredded cheese. Bake 1 hour at 350°.
Mix milk, eggs, salt, pepper and onion. Place squash in buttered casserole. Pour milk mixture over squash. Top with cheese. Bake at 350° for 1 hour.
Place Velveeta in a crock-pot to start melting. Meanwhile, brown hamburger meat. Drain and add to Velveeta. Add the Ro-Tel tomatoes and stir. May double recipe. Serve with tortilla chips.
Pound steak to 1/2-inch thickness. Cut into 1/4-inch wide strips. Combine flour, salt and pepper. Dredge steak in flour mixture. Brown in hot oil in a large heavy skillet. Add remaining ingredients. Bring mixture to a boil and cover. Reduce heat and simmer 1 hour or until steak is tender. Remove bay leaf before serving.
Sift flour and sugar. Mix in shortening. Dissolve yeast in water. Add milk and yeast to flour. When mixed, roll out 1/4 inch and cut. Dip in melted butter and fold over.
Add the crackers to mixture until thick enough. (Use aluminum foil in bottom of pan). Pour catsup on top. Bake at 350° for 1 hour.
Cook and stir ground beef, onions and garlic until meat is brown and onion tender. Stir in remaining ingredients. Cook at low temperature for at least 2 hours or use crock-pot all afternoon. Serves 8 to 10.
Sift first 4 ingredients into a mixing bowl. Drop in shortening. Add milk and vanilla; beat 300 strokes (2 minutes at low speed, scraping bowl). Add eggs and beat 2 minutes on low. Bake at 375° for 25 to 30 minutes. Frost and sprinkle with flaked coconut.
Combine soup, salmon liquid and cheese in a microwave-safe casserole. Stir well. Cover and microwave on High for 2 minutes. Stir at 1 minute. Add salmon, broccoli and rice. Cover and microwave on High for 8 minutes. Stir at 2 minutes and at 6 minutes. Serves 6.
Preheat oven to 340°. Boil spaghetti in salted water until soft. Drain spaghetti. Do not rinse. Mix butter through at once so it won't stick.
Cook hamburger and onion together until hamburger is brown. Drain off fat. Add cream of celery soup, salt and pepper to taste. Mix well. Place in a casserole dish. Cover with slices of cheese, then Tater Tots. Put in oven at 350° for 30 to 35 minutes or until Tater Tots are done.
Boil one chicken (4 breasts) and debone. Add salt and pepper. Add 1/2 stick margarine to broth and 3 bouillon cubes.
Put milk and butter in the bowl. Mix it up with the mixer. Put it in a pan to cook it. Turn the oven on bake and cook it for 1 hour. Then you take it out. Put the frosting on it.
Mash bananas in blender. Add all ingredients except 7-Up. Freeze 24 hours or longer, if needed. Remove 1 hour before serving and add 7-Up.
Combine vinegar, water, sugar, salt, pepper and mustard. Bring to a boil. Reduce heat. Slowly beat in 2 well beaten eggs; cook until slightly thick, about 5 minutes. Beat mayonnaise. Pour over potatoes, onions and hard-boiled eggs.
Add butter to hot water and mix in the croutons until moist. Line 9 x 9-inch pan with 3/4 of the dressing. Add layer of chicken. Mix soups and milk; pour over chicken. Top with rest of dressing and sprinkle with almonds. Bake at 350° for 1 hour.
Preheat oven to 350°. In custard cup, melt butter in oven or microwave; stir in soy sauce. Place bread crumbs on wax paper. Brush each drumstick with butter mixture; roll in crumb mixture until evenly coated. Place drumsticks in single layer on baking pan. Bake 45 minutes or until juices are clear when meat is pricked with a fork. Makes 2 servings.
Remove skins from potatoes; slice into a bowl. Saute onion in 1/4 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and 1 cup cheese. Toss well. Pour into a greased 13 x 9 x 2-inch baking dish. Sprinkle with remaining 1/2 cheese. Cover. May be made ahead and refrigerated overnight. Bake in 350° oven for 1 hour.
Beat egg. Add sugar, butter, milk and chocolate. Cook slowly, stirring constantly. When mixture comes to a boil, remove from heat. Add vanilla; beat until thick enough to spread.
Brown turkey in a large pan sprayed with Pam until broken apart and brown. Add green pepper and onion. Reduce heat and cover. Cook over medium heat until peppers are tender. Add beans, tomatoes and chili mix. Simmer 10 minutes and serve.
Mix all ingredients, except bread, with electric mixer. Hollow out bread to form a bowl and cube the excess bread. Spoon mixture into bread bowl cover with foil and bake for 45 minutes at 350°. Uncover and bake an additional 15 minutes. Serve with cubed bread as dippers.
Cut crusts from bread. Roll flat with rolling pin. Spread cheese soup on bread. Roll tightly and cut in half. Wrap with 1/2 strip of bacon. Broil on cookie sheet, turning until bacon is done.
Reserve 1/2 cup strawberry juice for icing. Mix first six ingredients until well blended. Bake in three layer pans at 350° for 30 to 45 minutes. Cool.
Cream shortening, sugar and eggs 1 minute on high. Blend flour. Add half of flour. Beat 1 minute. Add milk and remaining flour. Add flavoring and beat well. Bake at 325° for 1 hour. Increase heat to 350° and bake for 10 minutes. Bake in tube pan. Ice with your favorite icing.
Soften cream cheese. Blend with mayonnaise and sugar. Add cranberry sauce, pineapple and nuts. Fold in cream which has been whipped with confectioners sugar. Add vanilla. Pour into 9 x 13-inch container and freeze 6 hours. Cut into squares. Keep in freezer. Seal well. May be serve as a salad or dessert.
Melt Karo, peanut butter and sugar. Add Rice Krispies. Pour into buttered 13 x 9 x 2-inch pan. Melt chocolate chips and butterscotch chips. Pour over the Rice Krispies mixture.
Combine sugar, cornstarch and jello, mix well. Add water, bring to a boil and boil for 2 minutes. Let cool.
Peel, cut and boil eggplants. Fry onions, celery, bell pepper and garlic in margarine. Drain and add eggplants; reserve water and other seasonings. Cook several minutes. Add chopped ham and mix thoroughly. If too dry, add small amounts of reserved water. Take from fire and add egg. Put into casserole and bake at 350° for 20 to 25 minutes.
Scoop out zucchini pulp; cook with raw rice, water and salt for 15 minutes, covered. Take off heat. Add grated cheese, egg (beaten), oregano, onion flakes and parsley. Pile into shells. Bake at 350° for 25 minutes. Sprinkle top with a little grated cheese when taken out of oven.
Mix all ingredients, except the 3 beaten eggs whites. Fold in the 3 beaten egg whites and spoon into pan by tablespoon that is greased and fry until golden brown.
Saute first 5 ingredients. Place in crock-pot along with other ingredients. Cook on high for 2 hours and on low for rest of day. Add garlic powder and Lawry's seasoned salt to taste. Several hours before eating, top with Parmesan cheese.
Place chicken and broccoli in a 9 x 13-inch pan. Mix soup, lemon juice, salt, pepper, curry powder and parsley flakes together; pour over chicken and broccoli. Sprinkle over top and bake at 350° for 45 minutes.
Combine uncooked rice, soup and water in crock-pot, stir well. Put chicken in a roasting bag to coat chicken with onion soup mix. Puncture 4 to 6 holes in bottom of bag and fold top of the bag over chicken and place in crock-pot on top of rice. Cover and cook on low setting 8 to 10 hours.
Cook broccoli in water or microwave until tender-crisp. Finely chop in a food processor or chopper. Bring the chicken broth, onion flakes and rosemary to a boil. Add the chopped broccoli. Mix some of the milk with the flour until smooth. Gradually add flour and milk mixture to the broth mixture. Slowly add the remaining milk and heat until flavors are blended. (For a more colorful soup, use a package of broccoli, cauliflower and carrot mix. For more chicken flavor, add a chicken bouillon cube.)
Preheat oven to 350°. Spray baking sheet with Pam. Set aside. In medium saucepan, melt oleo. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly, until sugar is dissolved. Remove from heat. Stir in remaining ingredients until blended. Drop mixture by teaspoon 3-inches apart on prepared baking sheet. Bake 9 minutes or until cookies spread thin and are deep brown. (Cookies will be soft.) Cool 2 minutes on sheet. Working quickly with spatula, remove cookies to wire rack. Cool completely. Sprinkle with confectioners sugar, if desired. Yields 2 1/2 dozen cookies.
Preheat oven to 350°. For crust, beat butter at medium speed until smooth. Add powdered sugar; beat until well blended. Add flour gradually, beating at low speed after each addition. (Mixture will look crumbly but should press together easily.) Press dough evenly into ungreased 13 x 9-inch pan. Press mixture slightly up sides of pan, less than 1/4-inch, to form lip to hold filling. Bake 20 to 25 minutes or until golden brown.
Heat oven to 300°. Beat egg whites in small mixer bowl until foamy. Beat in sugar, one tablespoon at a time. Continue beating until very stiff and glossy. Stir in vanilla and pecans. Drop mixture by rounded teaspoonfuls 2-inches apart onto greased baking sheet. Bake until dry, about 20 minutes (do not let candy brown). Immediately remove from baking sheet.
Cut chicken into serving pieces. Fry in butter until brown. Add onion and celery. Let simmer until onion is done. Add raw rice, stir thoroughly. Cover with chicken stock; add salt and pepper. Let come to a boil. Cover with lid or foil and let simmer in 350° oven for 30 minutes.
Mix and let stand in fridge 1 hour. Roll dough on lightly floured board and cut; sprinkle on sugar. Bake at 350° for 12 minutes.
Mix together tuna, mayonnaise, onion powder, and celery seed. Chill for 1/2 hour. Spoon tuna salad onto lettuce leaves. Garnish with grated carrot and pickles.
Place as many sliced apples as desired in baking dish. Cover with the next 4 ingredients, which have been mixed together like a pie crust. Bake at 350° until apples are soft.