HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together with a fork. Crumble with fingers to desired consistency (little pieces). Roll into 2 balls. Flour a cloth and roll, spreading from middle. Makes 2 flaky pie crusts.
Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture, alternating with milk, beating well after each addition. Stir in flavoring. Pour into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix together all ingredients except pie shell. Pour into 9-inch unbaked pie shell. Bake in 375° preheated oven for 40 to 50 minutes or until top is nicely browned and center is set.
In a 9 X 13 pan melt the butter. Roll the apples in crescent rolls. Line in the pan and pour Mountain Dew over the top. Mix sugar and cinnamon and sprinkle over dumplings. Cook at 350 degrees for 30 minutes. Serves 8.
Cook steak and onions in 1/4 cup Parkay in heavy skillet until onions are transparent. Add next 6 ingredients; mix well. Simmer for 45 minutes to 1 hour. Blend flour into 2 tablespoons Parkay in small bowl. Stir into broth mixture. Cook until thick, stirring constantly. Serve over noodles.
Thaw spinach and drain well. Combine remaining ingredients and chill. Cut hole in top of bread, big enough for dip to fit in. Put dip in center of bread. Cut pieces of bread and use for dipping. Can also be used as a vegetable dip.
Grind oranges, cranberries, celery and walnuts. Walnuts may be chopped or ground. Mix Jell-O with 3 cups water. The less water, the thicker the relish.
Cut fresh pork butts into 1 1/2 pound pieces. Boil all of the ingredients in 8 gallons of water. When meat separates from bone, strain meat from stock. Reserve stock. Grind meat mixture in a meat grinder or food processor. Cook 36 cups of rice. Combine mixture with cooled rice and add enough stock to make it moist.
Will need knife, old saucepan, potholder, old spoon and wax paper.
In a large saucepan, combine soup and milk; heat just to boiling, stirring constantly. Remove from heat and stir in chicken, rice, beans, mushrooms, 1/2 cup cheese and 1/2 can French fried onions. Pour into greased 2-quart casserole. Bake covered at 350° for 40 minutes. Top with remaining cheese and onion; bake uncovered 5 minutes longer. Makes 5 to 6 servings. Freezes well.
Mix all ingredients except soup. Form into patties. Brown in small amount of oil. Heat undiluted soup and pour over patties. Cover and bake at 350° for 45 minutes.
Combine first 6 ingredients and beat until fluffy. Put 3/4 of potato mixture in a 13 x 9-inch casserole. Cover with peanut butter, then top with remaining potatoes. Bake at 375° for 30 minutes or until center is firm.
Rinse meat. Place in Dutch oven. Add water and 1 tablespoon salt. Cook 1 hour or until done. Remove meat to cutting board and cool. Reserve broth. Trim all fat, cut into 1-inch cubes. Return to pot with broth. Peel and quarter onions. Clean celery, cut into 4-inch pieces. Peel parsnips, cut into 1-inch pieces. Peel turnips, cut into quarters or smaller. Peel carrots, cut into 1-inch pieces. Peel potatoes, cut into quarters or smaller. Trim cabbage, quarter and core. Add vegetables, 2 teaspoons salt, stewed tomatoes (undrained) and tomato sauce to pot.
Combine dry ingredients. Stir in nuts; set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 5 minutes. (I usually bake it 55 minutes, or until a toothpick comes out clean when tested in center of loaf.)
In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2-quart baking dish; add all of the beans and mix well.
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Sift all remaining ingredients and stir into the pumpkin mixture. Blend well and spread on a greased and floured 15 x 10 x 1-inch pan. Top with chopped pecans. Bake at 350° for 15 minutes. Don't overcook. Turn out onto towel that has been heavily sprinkled with powdered sugar. Roll as for jelly roll. Let cool thoroughly.
Heat oven to 375°. In a large bowl, place nuts; set aside. In a small bowl, beat egg white and orange juice or water until frothy. Add sugar, spices and salt; mix well. Pour over nuts, stirring to coat well. On a greased jelly roll pan or large shallow roasting pan, spread nuts so they do not touch. Bake, stirring every 15 minutes, until light brown and crisp, 45 to 55 minutes. Cool. Store in an airtight container in a cool place up to 1 month. Makes about 5 cups. When placed in decorative container, they make a great gift.
Cut eggs in half. Put yolks in a bowl and mix with remaining ingredients. Fill the whites of the eggs.
To prepare praline mixture: Blend together brown sugar, 3/4 cup flour and cinnamon; cut in 1/2 cup butter until mixture is crumbly. Stir in pecans; set mixture aside.
Saute onion, green pepper and celery in butter until tender. Soak bread in milk. Combine sauteed onion, pepper, celery, bread and crab meat. Blend thoroughly and add salt, pepper and cayenne. Split raw shrimp almost in half. Leave tail on shrimp. Stuff shrimp with crab meat mixture and press halves together. Dip shrimp in seasoned flour, then in beaten eggs. (Beat one egg at a time; it may not be necessary to use 3 eggs.) Roll shrimp in cracker meal and fry in deep, hot fat (about 375°) until golden brown. Serve with desired sauce.
Line jelly roll pan with separated Club crackers. Melt margarine and sugar. Bring mixture to boil. Pour mixture over crackers and sprinkle with almonds. Bake at 350° for 7 to 10 minutes. Remove crackers immediately and place on wax paper.
Mix together soup, water/wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. Serve over noodles or with crunchy French bread (to soak up the gravy).
Mix all ingredients together. Put in baking dish and bake for 1 hour at 350°.
Mix thoroughly butter, flour, egg yolks, milk, vanilla and salt. Form in 4 balls and cool for 2 hours. Roll out dough then cut into 2 1/2-inch squares. Fill each square with filling. Roll and bake at 350°. When cool, dust with 10x sugar.
Mix washed and chopped veggies together. Stir together mayonnaise, sugar and vinegar. Coat salad items well. Sprinkle bacon bits over top. Chill.
Saute vegetables in olive oil until crisp and tender. Cool. In a large bowl, stir yeast and sugar in warm water. Let stand 5 minutes. Stir in egg. Mix in 3 cups flour, 1/4 cup cheese, salt, cayenne pepper and black pepper. Mix in cooled vegetables and enough remaining flour to make a soft dough. Knead dough on a floured surface until smooth and elastic, about 10 minutes.
Shred cabbage, place in a large bowl, in alternate layers of cabbage and thinly sliced onion rings. Top with 3/4 cup sugar. Bring to boil 1 cup sugar, vinegar, oil, salt, dry mustard and celery seed. When mixture boils, pour over cabbage. Do not stir. Cover; let stand overnight or at least 6 to 8 hours.
Mix well together and roll into ball. Roll in parsley flakes and chill. Let warm approximately 1 hour before serving at room temperature.
Heat oven to 425°. Grease bottom only of 12 medium muffin cups or line with paper baking cups. Combine pancake mix, oats, brown sugar and cinnamon. Add remaining ingredients; mix just until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake in 425° oven for 15 to 20 minutes or until golden brown. This makes 1 dozen muffins.
Heat oven to 375°. Separate dough into 4 long rectangles. Place crosswise in ungreased 15 x 10 x 1-inch pan. Press over bottom and 1 inch up sides. Seal perforations. Bake 14 to 19 minutes until golden brown. Cool completely.
Mix Karo and sugar. Bring to a hard boil over moderate heat. When mixture boils, remove from heat immediately. Stir in peanut butter and blend well, then fold in cereal until well coated. Drop by spoonfuls on wax paper while still warm.
Sift flour, sugar, cocoa, salt, baking soda and baking powder. Set aside. Mix together oil, coffee, milk, eggs and vanilla. Add this to flour mixture. Batter will be thin. Grease and flour pan. Bake at 375° for 40 minutes.
Thaw and thoroughly drain spinach. Mix first five ingredients together. Refrigerate (overnight if possible). To serve, hollow center of bread and fill with spinach mixture. Cut bread from insides into bite size pieces and serve for dipping.
Mix cream cheese with sugar and mayonnaise until smooth. Cut up cherries. Add pineapple and cherries to cream cheese mixture. Fold in Cool Whip.	Freeze. Cut into squares or freeze in muffin tins.
Dissolve gelatin in cold water in top of a double boiler. Meanwhile heat water in bottom of a double boiler. Add soup and cream cheese to gelatin; beat to remove lumps. Cook over hot water until smooth. Add Lea & Perrins, Tabasco sauce and salt. Cook 2 or 3 minutes. Remove from heat. Add celery, onion and crab meat. Pour into 2-quart ring mold that has been sprayed with Pam. Chill until firm.
Mix ingredients; form into patties (flat). Cook in frypan with small amount of oil. Serve warm.
Into large saucepan, add pears, pineapple and lemon juice. Add sugar and stir until well mixed. Place over high heat and bring to full, rolling boil. Boil hard 1 minute, stirring all the while. Remove from heat. Add Certo at once. Stir and skim off foam for 5 minutes. Pour into jelly jars and cover with paraffin.
In large bowl, arrange lettuce, celery, peppers, onion and peas in layers. Spread mayonnaise evenly over peas. Sprinkle with sugar, then with Cheddar cheese. Cover and refrigerate at least 4 hours or overnight. Sprinkle with bacon just before serving.
Separate eggs. Beat egg whites; set in refrigerator. Mix dry ingredients. Gradually add milk, oil and eggs. Add blueberries last, then fold in egg whites (should be very stiff), folding by hand, not mixing. Heat griddle (cast-iron preferred). Serves 6 to 8.
Prepare pudding following package directions. Let stand until slightly thickened (3 minutes). Mix in condensed milk and nondairy topping. Slice bananas in 1/2 inch rounds. Layer wafers, bananas and filling in clear glass bowl or 13 x 9 x 2-inch glass dish. Serve immediately or refrigerate.
Mix all ingredients together. Sprinkle top with freshly grated black pepper and place butter over the top (evenly spaced). Bake 45 to 60 minutes in a 325° oven. Will be set in center and resemble the consistency of custard.
Preheat oven to 350°. Skin the onion and slice from top until almost through the bottom. Slices should be approximately 1/4-inch thick. Place the 1/8-inch butter pat between each slice. Wrap each prepared onion in aluminum foil and twist the top closed. Place in a baking pan for approximately 1 hour or until soft when lightly squeezed.
Brown together the sausage and ground beef. Add rest of ingredients and mix until cheese is melted. Put on party rye and freeze. Makes about 25. When you want to serve, take from freezer and place on cookie sheet; bake at 400° for 10 minutes.
Cream butter and confectioners sugar. Add coconut, sweetened condensed milk, chopped nuts and vanilla. Stir until well blended. Chill. Roll into small balls. Insert toothpick in each ball and freeze. Melt chocolate chips, chocolate squares and wax. Dip balls into melted chocolate. Place on waxed paper. Chill.
Mix oil, sugar, eggs, prunes, milk, salt, spices and most of flour. Stir well. Add nuts; stir and add soda last with flour last. Pour into well greased and floured loaf pan. Bake 35 minutes at 325°.
Mix all ingredients and pour into pie crust. Freeze. Remove from freezer at least 10 minutes before serving.
Sift all dry ingredients together into an ungreased 9 x 13-inch cake pan. Make 3 holes in dry mixture. In first hole, put vanilla. In second hole, put vinegar. In third hole, put oil. Pour 2 cups lukewarm water over all and mix well with a fork. Do not beat. Bake at 350° for 30 to 35 minutes. Ice when cool.
Put first 3 ingredients in large container and cover with salt; mix sugar and vinegar and dissolve. Cool; pour over pickles and salt. Cover tightly; put in refrigerator. Ready to eat in 2 to 6 weeks.
In a dish, place rolled, oblong cream cheese. Then put crabmeat all over this (pretty thick). Then pour cocktail sauce over meat. Serve with crackers.
Cook together carrots, bouillon and water. Simmer sliced onions in butter. Add flour to thicken and water (drained from carrots). Add to carrots and cook together 10 to 15 minutes.
In a large saucepan, melt chocolate chips and butter over low heat. Stir until well blended; remove from the heat. Add biscuit mix, milk and egg; stir well until all lumps are gone. Add nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes. Yields 2 1/2 dozen.
Layer the lettuce, onions, celery, peppers and peas in a large bowl. Cover with a layer of mayonnaise. Sprinkle with sugar, grated cheese and bacon in that order. Cover tightly and refrigerate for up to 24 hours, if necessary. Serves about 8.
Butter bottom of 9 x 13-inch pan and line with graham crackers. Mix pudding with milk and beat in Cool Whip. Pour 1/2 of pudding mixture over graham crackers. Place another layer of graham crackers, then the remaining pudding mixture and top with a final layer of graham crackers. Frost top of graham crackers with your favorite chocolate icing or glaze. Refrigerate overnight before serving.
Cover raisins well with water, boil 20 minutes. Drain and save the water. Mix remaining ingredients.
Boil sugar, whipping cream and cream of tartar, stirring constantly until thick syrup. Add butter and cook until mixture leaves sides of pan (candy thermometer 295°). Remove from fire; stir in nuts and vanilla. Pour onto greased cookie sheet and spread thinly. Place milk chocolate on top of hot candy; allow it to melt, then spread evenly over candy. Allow to cool, then break into pieces.
Saute onion in small bowl in microwave for 1 to 2 minutes at High. Heat water about 4 minutes in microwave. Dissolve bouillon in hot water. Add rice and onion and mushrooms to water. Microwave at 30% for 20 to 25 minutes. Times may vary with different microwaves.
Cover beef with water in large pot and cook about 20 minutes after water starts to boil. Skim top. Remove beef, cut into pieces and put back in stock. Add V-8 juice, tomatoes and all other veggies. Cook about 1 hour or until veggies are soft. Add barley to pot of soup and cook according to package or cook barley in separate pot.
Mix together flour, sugar and oil well. To this mixture, add egg yolks, cinnamon, water, pineapple and nuts. Blend well. Add egg whites and blend. Grease and flour tube pan and bake at 325° for 1 hour and 10 minutes. After removing cake from pan, mix pineapple juice and 2 tablespoons brown sugar. Spoon over hot cake.
Preheat oven to 350°. Brown the roast in the oil in a skillet. Reserve drippings in skillet. Place the roast in a 3-quart roasting/baking pan. Add the flour to the drippings in the skillet; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook until bouillon dissolves and mixture thickens slightly (ten minutes). Place carrots and onions around meat; spoon sauce over meat. Cover; bake 1 hour and 45 minutes or until meat is tender. Add remaining vegetables and bake 10 minutes longer or until tender.
Dissolve candies and gelatin in water; stir in applesauce. Chill until partially set. Pour into 8-inch square pan. Mix cheese, cream and mayonnaise until smooth. Stir gently into jelled applesauce for swirled effect. Chill until firm. Serve squares on greens. Serves 9 to 12.
Place 5 pats butter over bottom of deep dish casserole. Place sliced zucchini on bottom of dish, then layer tomato chunks, onions and cheese. Repeat layers (including butter) to top of dish. Cover and bake at 350° for 45 minutes. Uncover and pour Chinese noodles over top. Put back in oven, uncovered, and cook an additional 15 minutes at 425°. Remove and let stand 15 to 20 minutes before serving.
In large mixing bowl, cream together butter and sugar. Beat in egg. Stir dry ingredients together; add alternately with ReaLemon to creamed mixture. Mix well. (Dough will be soft.) Chill overnight.
Boil the potatoes until they are soft. While potatoes are boiling, mix crabmeat with white onion, green onion, bell pepper and white crabmeat, then toast 2 slices of bread. Crumble the bread into the rest of the ingredients. Add the potatoes. Mix thoroughly with 1 egg, seasoned salt, black pepper, cayenne pepper and seafood seasoning. Shape crabmeat into patty. Pass the patties into flour on both sides. Fry in shortening until golden brown on both sides.
Stir sugar, Crisco, salt, eggs and boiling water together well; let cool. Slightly dissolve yeast into lukewarm water; add to first mixture. Stir well. Add gradually the flour and stir well. Put dough in a greased bowl; cover and refrigerate overnight. Divide into 2 loaf pans and let rise 3 to 4 hours. Bake in 325° oven for 40 minutes.
Mix all ingredients, except cheese in 9 x 11-inch casserole dish. Top with cheese. Bake at 350° until cheese is melted (about 20 to 25 minutes).
Beat buttermilk, bananas, egg, molasses and oil. Mix in brans and let stand 20 minutes. Thoroughly mix remaining ingredients, then stir into bran mixture. Fill sprayed muffins cups. Bake at 400° for 25 minutes. Contains 105 calories each.
Cream margarine, sugar, egg yolks and vanilla. Sift flour, baking powder and salt. Roll nuts and dates in flour mixture. Beat egg whites until stiff and add to other ingredients. Put in greased loaf pan. Bake at 300° for 1 hour. Serves 8 to 10.
Mix all the ingredients and beat about 2 minutes. Pour into 2 loaf pans. Bake at 350° for 1 hour. After removing from oven, while still hot, brush on top:
The day ahead, cook the potatoes with skins on. Cool. Peel and grate (with a cabbage grater). Put in Pam sprayed 9 x 13-inch pan. Heat together the margarine and half and half. Pour over potatoes. Cover with Cheddar cheese. Sprinkle with paprika. The next day, bake at 350° for 1 hour.
Beat egg yolks; stir in Eagle Brand milk, water and vanilla. Fold in cookies and whipping cream. Pour into aluminum foil-lined 9 x 5-inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Makes 1 1/2 quarts.
Drain pineapple; reserve juice for topping. Combine apricot nectar and water in saucepan, bring to boil. Add Jell-O and stir to dissolve. Stir in pineapple, marshmallows and bananas. Pour into shallow 2-quart dish and chill until firm. Cover with topping; refrigerate.
Bring first 3 ingredients to a boil. Let cool and add to ice cream and milk mixture.
Brown hamburger and drain grease. Mix in remaining ingredients. Cook about 30 minutes. Sprinkle with grated cheese, if desired. Makes 4 servings.
Combine coconut, sugar, flour and salt in a bowl. Stir in unbeaten egg whites and almond extract. Mix well. Drop by teaspoon onto a greased and floured baking sheet. Bake at 325° for 20 minutes or until edges are brown. Remove from sheets at once.
Brown beef, onion and green pepper. Add remaining ingredients and simmer gently, about 30 minutes.
Brown meat and onion; drain. Add tomatoes, mushroom soup, taco seasoning and 1 cup of cheese; mix well. Combine with cooked noodles; bake in a casserole dish at 350° for 30 to 45 minutes.
Mix dry ingredients; add milk and drippings. Mix well. Bake in a loaf pan for 1 1/2 hours or until brown. Bake in a preheated slow 300° oven until brown. Cool in pan. May be sliced thin with an electric knife or frozen. Reheats well.
Marinate chicken in soy sauce for 1 hour and drain. Dot with butter; brown on both sides under broiler. Place in casserole dish; add pineapple juice and cornstarch. Simmer together on low heat (300°) for 1 1/2 hours. Add tidbits and mushrooms. Heat through.
In saucepan, combine water and cornstarch. Stir in milk. Cook, stirring constantly, over medium heat until thick and bubbly. Cook 1 to 2 minutes more. Makes 2 cups.
Combine ingredients in order given. Pour into greased pan (11 x 16-inch or larger). Bake at 350° for 30 to 40 minutes.
Mix cocoa, sugar and milk; cook 3 to 5 minutes. Add butter and let melt. Add peanut butter; let melt. Remove and add vanilla and oats. Spoon on cookie sheet to allow to set.
Mix together all ingredients, except egg, then add unbeaten egg and beat all lightly. Bake in a shallow pan in a moderate oven for 20 minutes at 350°. This is delicious warm or served cold topped with whipped cream.
Bring the water to a boil. Add margarine and rice. Bring to a boil; then reduce heat and cook for 20 minutes on low until water is all absorbed. Cook broccoli 2 to 3 minutes. Drain. When rice is finished, add cheese and broccoli. Stir well.
Combine strawberries and 2 cups sugar. Bring to a boil and boil for 5 minutes. Add remaining sugar and lemon juice. Boil for 2 minutes. Pour into bowl and gently stir every few minutes until cool. Jar and seal the next morning. Strawberries will not separate into layers if completely cold when put into jars.
Melt butter with chopped onion in skillet. Cut wedges out of center of uncooked rolls. Add the pieces of rolls (broken) to the skillet and brown a little. Keep rolls together on cookie sheet so they won't fall over. Add can of chicken (drained) and cream of mushroom soup to skillet. Mix well. Add portions of the mixture to the holes in the rolls. Top with cheese. Bake according to the directions on the roll package (i.e. 425° for 8 to 10 minutes). Serve with peas, broccoli, macaroni and cheese, or scalloped potatoes.
Mix and bake at 350° for 55 to 60 minutes. Makes one large loaf pan.
Boil chickens until done and debone. Mix broth, pepper and salt. Cut sausage into one-inch pieces and add to broth. Bring to a boil. Add rice and stir constantly until broth begins to thicken. Add chicken and stir. Cover and cook on low heat for 30 minutes.
Arrange peaches in bottom of 8 x 8-inch pan. Sprinkle with lemon juice. In a medium bowl, combine flour and sugar. Stir egg in with a fork until mixture is the consistency of coarse meal. Spread over peaches. Drizzle with melted butter. Bake at 375° for 30 to 35 minutes. Serve warm with cream, milk or vanilla ice cream. Serves 6 to 8.
Mix together the first 3 ingredients. Add remaining ingredients, except potato chips. Place in a 9 x 13-inch dish (or 2 smaller dishes and freeze one). Cover with crushed potato chips. Bake in a 350° oven for 30 minutes. (It can be made the day before and stored in refrigerator until ready to be baked.)
Chop the walnuts into small pieces. Prepare cake mix as directed; fold in walnut pieces. Bake according to directions in 8-inch round pans. Allow cake to cool completely before frosting. Generously spread Cool Whip on cake.
Mix crushed Ritz crackers and 1 stick melted butter together; set aside. Combine 4 tablespoons butter, flour, milk and cheese spread; cook until smooth and thick. Grease a baking dish and spread with 1/2 of cracker mixture. Put well drained asparagus on top of this mixture. Place slivered or sliced almonds on top, then pour sauce mixture over this. Top with the rest of the cracker crumbs. Bake at 350° for about 30 minutes or until brown.
Mix all together. Pour into small Dixie cups and freeze. Remove 1 hour before serving. Good!
Chop dried beef into small pieces and blend with all other ingredients. Serve with bagels cut in small pieces for dipping or a round loaf of sourdough bread.
Boil ingredients for 3 minutes. Spread on cake and sprinkle with coconut and nuts.
For Sauce: Combine ingredients listed. Bring just to a boiling point, stirring occasionally.
Wash broccoli. Cut into bite size pieces, discarding stems. Fry bacon crisp and set aside. Mix mayonnaise, lemon juice, vinegar and sugar in bowl until creamy. Put broccoli and cheese in serving dish. Toss with dressing and top with bacon. Good if made a day ahead.
Boil sugar and water until it spins a thread. Add slowly to beaten egg whites; add rest of ingredients.
In large bowl, combine vanilla pudding mix, undrained pineapple and sour cream; stir until blended. Pour mixture into pie crust. Cover and chill 2 hours.