HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and salt in large bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles cornmeal in texture. Add water and mix lightly until the flour mixture absorbs the water and it resembles putty. If dough is too sticky, add 1/4 cup flour more. Divide dough into 10 oblong rolls. Wrap well and freeze. Makes enough for 10 double crust pies or 20 single.
Mix jello and cottage cheese. Add fruit. Stir in Cool Whip. Chill for several hours or overnight before serving.
Brown ground beef. Add tomatoes and remaining ingredients. Bring to a boil; let simmer 20 minutes. A quick hot meal perfect for those nights when the kids come home from soccer practice. Add hot tortillas or cornbread (the kind from a box, of course)!
In a mixing bowl, combine egg, milk, apple, sugar, salt orange peel, juice and vanilla. Stir together flour and baking powder; fold into egg mixture, stirring just until moistened.
Stir first 3 ingredients all together, beating hard. Season with a little white pepper, salt and butter, stirring it well in and add a little flour to make the ingredients adhere together, being careful not to have them too thick. Bake on the griddle first to test the batter, that it may be of the right consistency and well seasoned before baking to serve. If preferred, fry in hot drippings or lard.
Melt 1 stick margarine and blend with wafer crumbs to make a crust. Beat eggs, 2 sticks margarine and 10x sugar until light and fluffy (about 10 minutes). Place on top of crust. Slice bananas on top of this layer, then cover with crushed pineapple. Beat Dream Whip as directed on package, then fold in Cool Whip. Place on top of pineapple. Sprinkle on chopped nuts. Top with sliced strawberries. Keep refrigerated overnight.
Cook bacon and crumble. In drippings, saute onion and garlic. Add remaining ingredients. Bring to a slow boil; simmer until thickened, stirring constantly. Serve warm with crackers.
With mixer beat in enough flour until thick. With spoon, add enough flour for a stiff dough. (Use Pillsbury flour for easier rolling.) Divide dough in small enough pieces to roll easy. Roll out each piece as thin as possible. Place on cloth until dough is partially dry. Roll as jelly roll and cut very fine. Cook chicken until tender, remove from bone and cut in pieces. Add noodles to boiling broth; cook until tender. Add chicken last.
Soak peas overnight. Combine peas, celery, onions, carrots and ham. Cover ingredients with water and bring to a boil. Reduce heat. Cover with lid and simmer until vegetables are tender. Water may be added if soup becomes too thick.
Prepare 1 box of brownies as directed using 4 eggs. Spread in greased pan. Beat cream cheese, sugar, egg and flour in same bowl until well blended. Spoon mixture over brownie batter and swirl with a knife. Bake 40 minutes.
Slice fruit thin. Add 2 cups for each cup of fruit. Let soak for 24 hours. After 24 hours boil for 30 minutes, let stand 24 hours. Mix 1 cup sugar to each cup of fruit. Boil approximately 20 minutes or until jelled.
Add and mix egg, sugar, flour, vinegar and water (add vinegar and water last). Cook together until it thickens. This is over medium heat. Add to this the butter, mayonnaise, and mustard. Add to this the potatoes, onions, celery, salt and pepper to taste.
Grease 9-inch pie pan. Preheat oven to 350°. Combine and beat at medium speed flour, baking powder, salt, pudding, margarine, egg and milk. Pour into pie pan. Place drained peaches evenly on batter. Combine and beat for 2 minutes cream cheese, sugar and peach juice. Spread over peaches about 1 inch from edge. Sprinkle cinnamon and sugar on top. Bake for 30 to 35 minutes.
Preheat oven to 400°. Separate buscuits. Roll buscuits into 6-inch rolls. Dip biscuits in butter. Mix cinnamon and sugar in a bowl. Roll biscuits in cinnamon and sugar. Twist the biscuits. Cook for 8 to 10 minutes.
In a small bowl, combine tahini, cumin, salt and garlic. While stirring, slowly pour in lemon juice, then hot water.
Despine the fruit leaving as much skin as possible. Cut fruit into quarters and include the seeds. Place in a 4 or 6 quart vessel and add water. Boil over medium heat until fruit is soft, about 30 minutes.
In large saucepan combine potatoes, celery, onions, water, bouillon and salt. Cover and cook until vegetables are tender (about 20 min.) Don't over cook potatoes; they should be just tender, not mushy. Add 1 cup milk and heat.
Combine first 4 ingredients in a large saucepan. Tie spices in a cheesecloth bag. Add to cider and boil 20 minutes. Serve in mug with cinnamon stick. Makes 8 servings.
Combine all but last 3 ingredients. Toss lightly. Mix vinegar, salt and mayonnaise. Add to chicken mixture. Serves 6 to 8.
Put tomatoes through sieve. Add rest of ingredients. Bring to a boil and can. I can all my tomato juice this way. It's a lot better to use in stuff than plain juice.
Preheat oven to 350°. Grease well and flour lightly one 9 1/2 x 5 x 3-inch loaf pan or two 4 x 6 x 3-inch pans. Sprinkle berries (frozen) with small amount of flour and sugar and toss lightly. Set aside. Sift and combine all dry ingredients, except sugar, in large bowl. In small bowl, beat eggs and sugar together; add milk and butter. Make a well in dry ingredients and pour liquid into it. Combine with a few strokes, just enough to moisten everything. Lightly fold in blueberries and nuts. Fill pans about 1/2 full. Bake in 350° oven for an hour. Test with skewer. If tester does not come clean, bake for 10 minutes more or until golden brown. Cool on rack for 5 to 7 minutes before removing from pan.
Remove violet heads from stalks. Wash very carefully and pat dry with paper towel. Put sugar and water into saucepan over medium heat and bring to boil. Heat until syrup reaches 240°F/120°C on thermometer. Continue to boil for one minute. Reduce heat and drop in flowers, a few at a time. Leave to simmer for one minute. Remove carefully with slotted spoon. Drain well and place on a sheet of foil to cool. Turn at least once. Store in airtight tin.
In saucepan, heat the sugar and water until mixture boils. Boil 1 minute. Remove from heat and stir in maple flavoring. If desired, add butter. Makes 1 1/4 cups syrup.
In large kettle, brown hamburg and sausage. Drain well. Add seasonings, herbs and soup mix. Stir in boiling water, tomato juice and soy sauce. Add raw vegetables and macaroni; stir well. Cover and bring to boil; turn to simmer for 45 minutes. Stir occasionally. May also be cooked in a crock-pot for 8 hours on low temperature, 4 to 5 hours on high. Serves 6 or more.
Combine Jack Daniels whiskey, Drambuie, cherry juice, orange juice and sweet and sour mix over ice in tall glass. Garnish with a cherry.
Remove loose center portion of chicken breasts (save and use for stir-fry). Lightly salt and pepper breasts. Divide asparagus among chicken breasts and roll up. Wrap each breast with a slice of bacon. Dilute soup and pour over chicken. Bake at 375° for 45 minutes (until chicken is done).
Cook in a skillet the sausage links. Serve with mashed potatoes and baked beans. Pour gravy over potatoes and sausage. You can make your own gravy or use the packets. The more gravy, the better! Can also use ketchup.
Grease a 9 x 13-inch pan. Sprinkle coconut and nuts in the bottom of the pan. Make the chocolate cake mix according to the directions. Pour the mix on top of the coconut layer. Mix cream cheese, powdered sugar and butter. Add vanilla. Drop this by spoonfuls over unbaked cake. Bake at 350° for 45 to 50 minutes.
In a large bowl, combine ground beef, eggs, bread crumbs, Spatini mix and catsup.
Season chops. Flour and brown in skillet. Place chops in dish to serve and place rest of ingredients over chops and lay pineapple on top. Bake at 350° for 1 hour.
Thoroughly mix peanut butter, butter, sugar and cracker crumbs. Press hard into baking sheet with sides until even and firmly packed. Spread melted chocolate chips over top. Cut into small squares, approximately 50. Refrigerate overnight or freeze for 1 hour before removing from pan. Rich and delicious!
Combine all ingredients and roll into balls. Place on an ungreased cookie sheet. Flatten by crisscrossing with a fork. Bake at 350° for about 8 to 10 minutes or until lightly browned.
Cut each wiener into 5 pieces. These will "puff up" after marinating and heating.
Soften gelatin in cold water for 5 minutes. Beat egg yolks and 3/4 cup sugar until light and creamy. Add lemon juice and continue beating. Cook this mixture in double boiler until it thickens slightly. Add softened gelatin. Cool. Beat egg whites until stiff and slowly add 1/2 cup sugar as beating continues. Fold cooled yolk mixture into whites. Remove brown crust from cake, then pull cake apart in 1-inch pieces. Fold cake into egg mixture. Place in medium size pan. Chill in refrigerator. Cover with whipped cream and sprinkle with coconut. Top with strawberries.
Mix first 5 ingredients with mixer. Stir in pecans and chocolate chips. Pour into uncooked pie shell. Bake at 350° for about 45 minutes to an hour.
Melt margarine. Brown onion in margarine. Add Cheez Whiz and soup. Stir well until smooth. Mix broccoli, rice and meat. Stir in cheese mixture. Bake, covered, for 1 hour at 350° in 2-quart casserole dish or 9 x 13-inch pan.
Brown beef and onion. Spoon off grease. Add tomatoes, 4 cups hot water, bouillon cubes, salt, pepper, bay leaf, celery and Worcestershire sauce. Bring to a boil and simmer for 30 minutes. Add noodles, mixed vegetables and thyme. Return to boil and cook 15 minutes longer.
Mix all ingredients together in a small bowl. Score ham. Pour 1/2 mixture on ham. Approximately 20 minutes before ham is done; pour on other 1/2 of mixture.
Wash zucchini; slice thin. Slice onion thin. Add to zucchini. Add salt. Cover with water. Let stand 2 hours. Drain through. Bring remaining ingredients to boiling. Pour over zucchini and onion. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes. Put in jars and bath off.
Crumble corn bread. Mix mayonnaise and pickle juice and pour over all vegetables; stir. Layer bread and vegetables. Crumble crisp bacon on top.
Drain asparagus. Reserve a few pieces for garnish. Place remaining asparagus in an 8-inch shallow baking dish with red pepper. Combine mayonnaise, cheese and onion. Fold in egg white. Spread over asparagus. Bake at 350° for 20 minutes. Serves 4.
Saute onions and celery in butter. Add other ingredients and mix well. Bake 1 hour at 275°.
Mix ingredients together. Spread into a 13 x 9 x 2-inch pan (greased).
Brown chops and remove from pan. Combine remaining ingredients and heat in pan in which chops were browned. Layer chops and sauce in slow cooker or heavy Dutch oven. Either bake, covered, in a 350° oven for 1 hour or in slow cooker on high setting until bubbly, then simmer on low until tender and sauce is consistency of gravy, 5 or 6 hours.
Cream sugar, butter, egg yolks and vanilla. Add raisins and nuts. Mix well. Line muffin pans with pie crusts and then add 1 heaping tablespoon of filling to each pan. Bake at 350° for 20 minutes. After baked, add meringue and brown in oven. Makes 1 doz.
Break up broccoli and cauliflower into large bowl. Mix together bacon bits, salad dressing and enough milk so it is creamy. Add to broccoli mixture. Top with grated cheese.
Cream butter in large bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar. Continue beating at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into 10-inch greased tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours. Remove from pan. Does not need icing, may pour over top with fruit pie filling.
Roll out meat balls to desired size. Cook meat balls until done; drain grease. Mix together mushroom soup and cream of onion soup with 1 can of water. Pour over meat balls. Simmer for 15 to 20 minutes.
Mix apricot nectar, pineapple juice and orange juice in a large pitcher. Chill well. Just before serving, add 1 1/2 cups icy cold ginger ale.
Cream cheese, butter, and margarine until light and fluffy. Gradually add sugar (half cup at a time). Add eggs one at a time and mix well after each addition. Add cake flour (half cup at a time) and mix well each time until all flour is added. Stir in lemon flavoring. Pour in bundt pan and bake at 350° for one hour and 25 minutes or until toothpick inserted in cake comes out clean. Dust with powdered sugar.
Brown meat and drain. Season to your taste (chili powder). Add beans, soup and tomatoes. Simmer. Pour chips into a 13 x 9-inch pan. Pour meat mixture on top. Cover top with cheese. Bake at 350° until cheese melts.
Boil lentils in enough salted water until tender, but not soft. Drain and set aside. Rinse the rice several times in warm water; soak in warm water and set aside. Bring a large pot of salty (2 tablespoons) water to a rapid boil. Drain the water from the soaked rice; pour the rice in boiling water. Boil 8 to 10 minutes. Stir occasionally to prevent the grains from sticking together. Drain the rice in a colander; rinse cold tap water over rice.
Mix all ingredients. Cook in a 2-quart casserole dish at 350° for 1 hour.
Mix first 4 ingredients together in a lunch size paper sack. Roast pecans in butter in microwave about 3 minutes. Add to paper sack and shake real good. Pour on paper towel. Then store in airtight container.
*May want to start out with 1/4 cup mayonnaise and add up to 1/2 cup if needed.
Stir all together and place in refrigerator overnite -covered in a 9 x 13 baking pan. Bake uncovered in 350 oven for 1 hour. Great way to use left over ham, chicken or turkey.
In a large wok, melt butter. Add shrimp and when nearly done, add drained okra, salt, pepper and garlic. Add water, rice, Texas Pete hot sauce and pepper flakes. Simmer until rice is done. Add stewed tomatoes by tossing or blending. Let stand for 30 minutes. A great leftover.
Put in one loaf pan at 350° for 45 minutes to 1 hour.
Place apples in square dish (8 x 8 x 2-inch). Sprinkle with lemon juice. Mix remaining ingredients with fork until crumbly and sprinkle over apples.
Put sugar, cocoa, milk and butter in a skillet and bring to a boil; let boil for 1 minute. Add this mixture to all other ingredients. Dip cookies onto wax paper to cool.
Combine first 4 ingredients and mix well. Cook 2 minutes at 80% in microwave. Stir; cook 2 more minutes. Stir and cook 2 more minutes. Mix egg yolks with small amount of cooked mixture and cook 2 more minutes. Stir in margarine, vanilla and coconut. Pour into crust; top with meringue and coconut. Brown top.
Dissolve gelatin with boiling water. Add cold water and pineapple juice. Chill. When the gelatin is practically congealed, add the rest of the ingredients. Pour into a Bundt pan lightly rubbed with mayonnaise. Chill until firm. Turn out.
Break spaghetti into smaller pieces and cook according to directions on package. Drain and rinse under cold water; drain well. Mix all ingredients and moisten well with a good brand of Italian oil and vinegar dressing. Let stand overnight. Keeps well if there is any left.
Cook squash in a little water until tender. Fry onion in margarine until clear. Drain squash and mix with onion. Add 1 cup cracker crumbs or stuffing mix, 1 cup cheese and soup. Pour into baking dish. Top with rest of crumbs and cheese. Bake 30 minutes at 325°.
Place cloves, allspice and bay leaf in a spice ball or spice ball made with cheese cloth.
Pound your venison down very thin, dip in egg mixture then in bread crumbs. Fry in a small amount of oil about 3 minutes on each side. Enjoy!
Separately prepare orange, lime and cherry jello with 1 1/2 cups water for each flavor. Put each prepared jello in 9-inch pan and jell overnight. Prepare lemon jello in 1 cup water. Add sugar and pineapple juice. Let set awhile in refrigerator, but do not jell all the way. Beat lemon jello mixture until lemony colored.
In a large skillet, saute onions, celery and carrots in margarine for 5 minutes. Add the next 5 ingredients and mix thoroughly. Place mixture in an oblong or 2-quart casserole dish and cover with mashed potatoes. Sprinkle with paprika and grated cheese. Bake in oven for 30 minutes until bubbly.
Mix onion soup mix, sour cream and mushroom soup together. Brown steak in skillet. Pour mixture over steak. Bake in 350° oven for 1 hour or so. Serve over hot noodles.
Prepare cake mix as directed on package. Bake as directed. Cool for 10 minutes. Spoon raspberry over 1 layer. Repeat with lime gelatin.
Beat egg whites and add cream of tartar. Blend cottage cheese in blender until smooth. Whip egg yolks and add to cottage cheese mixture. Fold into egg whites. Pour into skillet as you would pancakes and bake at 300° for 45 minutes.
Grease 9 x 13-inch pan. Butter each slice bread and cut in 6 slices each. Put half bread in bottom of pan; cover with half of cheese. Top with other half bread and cheese. Mix other ingredients; pour over bread and cheese. Puncture bread with fork several times to soak up mixture. Cover and refrigerate overnight.
Bake cake as directed. Make Jell-O with 3/4 cup boiling water and 3/4 cup cold water; dissolve and pour over cake.
Use enough finely sliced onions to fill the pie shell. Place in boil. Sprinkle with salt and let stand 15 minutes. Drain and place in pie shell. Sprinkle flour over onions and add cream. Stir gently with fork and then dot with butter. Sprinkle with pepper and bake at 400° until nice and brown (about 45 minutes). Serve warm.
Brown chuck. Add onion. Simmer until onion is tender. Drain grease. Add mushroom soup, sour cream and milk. Stir. Let simmer. Add more milk as needed to keep gravy thinned and prevent sticking. Stir cooked and drained noodles into meat mixture. When heating from leftovers, always add more milk.
Mix apples, oil and sugar. Add beaten eggs. Mix together flour, soda, salt and cinnamon; add to batter using spoon. Stir in vanilla and nuts. Batter will be stiff. Spoon into greased 9 x 13-inch pan. Bake at 375° for 45 minutes.
Combine salad dressing, lemon juice, bouillon and pepper. Place chicken in baking dish and pour liquid on top. Bake, covered, at 350° for 1 hour.
Pressure cook chicken or crock-pot off bone. Combine all ingredients and bake at 375° for 45 minutes to 1 hour until brown.
Combine cranberries and sugar, then let stand. Dissolve jello in warm water. Chill until partially set, then add celery, orange and pecans. Refrigerate until firm.
Beat butter and sugar until fluffy. Add egg and beat until smooth. Beat in lemon juice and lemon peel. Stir in flour and salt. Divide dough in half and place on a large square of waxed paper. Knead lightly to blend thoroughly. Shape each half into a roll about 1 1/2-inches in diameter. Wrap rolls in waxed paper, twisting ends of rolls closed. Refrigerate at least 4 hours (dough can kept up to 1 week in refrigerator).
Melt margarine, then mix all together and put into unbaked pie shell. Bake at 350° for ten minutes, then reduce to 300°. Bake until brown.
Stir ingredients until smooth. Add Cool Whip; stir to blend. Pour into 2 graham cracker crusts and freeze. Remove from freezer about 15 minutes before serving.
Mix in saucepan the tomato paste, water, oregano, pepper and salt; cook on low around 15 minutes. While sauce cooks, brown ground beef; drain off fat. Add Italian seasoning, sugar and sauce. Boil noodles until tender.
Mix all ingredients except salad greens. Cover tightly and refrigerate several hours or overnight. Serve over salad greens. I never use the radishes, bell peppers and tomatoes.
Pour into a large bowl. Add pudding mixes. Beat with a wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping.
Cook first 4 ingredients to 280°. Sample dropped in water will be hard. Add 2 cups peanuts; cook about 3 minutes, until light golden brown. Add soda. Remove at once from heat; add vanilla and butter as soon as foaming has subsided, pour into greased shallow pan. When cool, break into pieces. Foolproof if you use candy thermometer.
In a 1-quart saucepan, combine pudding mix and gelatin; add milk and cook over low heat, stirring constantly, until mixture comes to a boil. Add peanut butter and let cool to room temperature. Spread pudding mixture over prepared crust. Cover and refrigerate until chilled. Spread top with Cool Whip.
Boil butter and sugar. Add dates; boil for 2 minutes. Remove from fire and add eggs, salt and milk. Return to fire and cook 2 more minutes. Remove from fire and cool, then add remainder of ingredients. Let set 1/2 hour, then roll into balls and roll in chopped coconut. Keep cool.
In large bowl, beat eggs, sugar and oil until well mixed. Mix together flour, salt, baking powder, baking soda and cinnamon. Add to sugar-egg mixture together with zucchini. Add walnuts, raisins and vanilla. Bake in 350° oven in greased and floured pan for 45 to 55 minutes.
Cook grits, water and salt in large heavy saucepan. Cook on top of stove for 5 minutes, stirring often. Remove from stove and stir in cheese and butter.	Beat eggs into milk and add to grit mixture. Buttered bread crumbs may be added on top if you care for them. Bake about 45 minutes at 325°. A deep dish is good for baking. Jalapeno cheese can be used if you like the hot flavor instead of the garlic.
Layer cherry pie filing, pineapple, dry cake mix and nuts. Combine 1 melted stick margarine and 2 tablespoons pineapple juice. Pour evenly over above. Bake at 350° for 45 minutes.
Put all but potato in pot of cold water; cook on low heat for 4 hours. Add potato and cook until potato is done.
Mix together the ground beef and seasonings; cook and drain. Mix the onion and green pepper together. Layer in a large pan: the meat, onion and green pepper, potatoes, cheese and spaghetti sauce. End with sauce on top. Bake, covered at 350° for 1 1/2 hours.
In a skillet, brown ground meat, salt, pepper and onion. After browning, strain out fat. Pour beans and ketchup into casserole dish; add ground meat. Stir and add brown sugar; mix well. Bake in a 350° (preheated) oven for 2 1/2 hours, stirring every 1/2 hour.
Pour tomatoes in colander over chili pot. Cut tomatoes in small pieces. Brown beef and chopped onion together; add other ingredients. Simmer until done, about 30 minutes. Pass grated cheese and chopped onions for topping.
Cook hamburger. Drain and crumble. Add taco sauce; mix and cool. Cut up lettuce. Add onion, green pepper, tomatoes and cheese. To serve, toss all together with dressing. Squish taco chips and garnish top of salad.
Heat oven to 400°. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients. Pour into ungreased 1 1/2-quart casserole. Cover; bake for 30 minutes. Makes 4 to 6 servings.
Combine all ingredients except bread crumbs; place in greased casserole. Top with bread crumbs last ten minutes of baking. Bake at 325° for 30 to 40 minutes or until hot and bubbly. Yields 6 servings.
Mix together. Pour into deep pie shell. Bake at 375° until top is lightly brown and firm.
Soften cream cheese; spread on dried beef. Quarter whole sweet pickles and lay on one side of dried beef. Roll up. Put a toothpick through the roll and refrigerate for at least 1 hour.
Combine 2 cups water and cloves in a saucepan; bring to a boil. Remove from heat and let stand 2 hours. Bring 1 1/2 quarts water to boil in large saucepan. Add tea bags. Remove from heat and let stand 5 minutes. Remove tea bags. Strain clove mixture and add to tea. Add fruit juices and sugar. Stir well and let stand 1 hour. Warm over low heat and serve. Great for holidays and cold winter days.
Melt cheese in double boiler until blended. Gradually beat in remaining ingredients. Cover and cook until all ingredients have blended, stirring twice. Serve hot or cold with fresh French bread, torn, or vegetables.
Wash and skin chicken breasts; drain and place in a lightly buttered casserole dish. Sprinkle with garlic salt. Salt and pepper to taste. Slice and saute fresh mushrooms in margarine. Add cream of mushroom soup. Heat and pour over chicken. Cover and cook at 350° for about 1 hour or until chicken is tender.