HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour and salt; cut in shortening until mix resembles coarse crumbs. Stir in cheese. Add water while mixing lightly with a fork; form into ball. Divide dough in half. On lightly floured surface, roll dough ball to 12-inch circle. Place in 9-inch pie plate.
Peel and cut up potatoes. Place in a pot with enough water to cover them. Salt to taste and boil until done. While the potatoes are cooking, put the eggs on to boil. When potatoes are done, drain the water off and place in a large bowl; peel the eggs and add them and the mayonnaise to the potatoes. Mix well.
In large bowl, combine flour, cinnamon, baking powder, baking soda and salt. In small bowl, beat eggs, orange peel and juice, honey and oil until well blended. Add egg mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in carrots, nuts and raisins. Spoon batter into baking cups, filling to top. Bake 20 to 25 minutes in a 375° oven.
Cook pudding as directed, adding margarine as the pudding cooks. Cool. Mix yeast with warm water and add sugar. Mix pudding and yeast mixture together. Beat in eggs and salt. Add flour, mixing well. Knead lightly. Put into greased bowl. Cover with towel and let rise for 2 hours. Turn out onto lightly floured surface and form into rolls. Place into greased 9 x 13-inch pan. Cover and let rise for 1 1/2 hours. Bake at 375° for 15 to 20 minutes or until browned.
Mix dry ingredients. Add shortening. Mix with a fork. Add eggs and vanilla; mix well. Roll out dough very thin on floured board. Use floured cookie cutters. Place on cookie sheet. Bake at 375° for 8 minutes. Cool and frost.
In a 9 x 13-inch pan, tear apart the cake and layer the bottom of pan. Make sure bottom of pan is covered. Next layer, pour over strawberries (they need to be thawed out). Tear apart remaining cake and cover strawberries. Mix up vanilla pudding and pour over cake. Cover with Cool Whip. This is better if made the day you want it. It can be made the day before and frozen, take out of freezer about 3 hours before serving. You can use cherry pie filling instead of strawberries.
Add all and cook 4 hours in crock-pot on low. Stir occasionally after oleo starts to melt.
Mix all ingredients and pour over meat in pan. Let set in refrigerator overnight (or at least 8 hours). Remove from refrigerator one hour before cooking. Drain marinade from meat; save. Broil meat 10 minutes on each side. Heat marinade in pan and pour over meat after it is cooked.
Cream the sugar and shortening. Add molasses, milk and vanilla. Sift all dry ingredients together and add to creamed mixture. Bake at 350° for 10 to 15 minutes. Yields approximately 3 dozen.
Wash and cut up tomatoes. Chop onions, celery, parsley and bay leaves. Add to tomatoes and cook until celery is tender. Put through a sieve. Rub flour and butter into a smooth paste, thinned with some tomato juice. Add to the boiling soup and stir to prevent scorching. Add salt, pepper and sugar. Fill jars and put on sterilized caps and seal. Process in water bath 15 minutes. Carrots and zucchini may be added if desired. (Two teaspoons vinegar should be added to each jar if processing by water bath.)
Mix all ingredients and beat vigorously 1/2 minute with spoon. Fill 12 greased muffin cups 2/3 full. Bake about 15 minutes in a 400° oven.
Beat above with mixer. Add 1/2 cup sweet milk to mixture. Pour into unbaked pie crust.
Cut potato in half. Peel, dice and boil until tender; drain. (Only use a piece of potato about the size of an egg.) Mash potato with fork; add vanilla and slowly add confectioners sugar, mixing well by hand. Keep adding sugar until have a stiff dough. Roll out on wax paper sprinkled with confectioners sugar in a rectangular oval. Spread with peanut butter. Roll into a log and slice.
Marinate wings in listed ingredients (which have been mixed in blender) for about 2 hours. Bake in 350° oven for about 1 1/2 hours, turning and basting with marinade. Crisp in broiler briefly, if desired.
Brown vermicelli in a large saucepan in the melting butter, stirring constantly. Stir rice into butter. Add boiling water to rice and cook for 20 minutes on low to medium until water is gone.
Heat oil and	water in small saucepan until bubbly. Turn off heat;	stir in flour with tablespoon. Work toward center of pot to form a ball. Put in pie pan and pat out with hands. Press up sides of pan. Precook for custard pie. Can also be rolled between wax paper.
Preheat oven to 375°. Sift flour, baking soda and salt. Set aside.
In pan, on medium heat, cook broccoli in olive oil with garlic powder until tender-crisp. Stir in soup and water. Heat to boiling. Add shrimp and lemon juice. Cook 5minutes, stirring often. Serve over noodles or rice.
Heat butter; add onions and celery. Simmer. Add flour, stir and simmer for 5 minutes. Add half and half and 1 cup cream. Boil slowly for 10 minutes. Add salt, pepper, nutmeg and mustard to taste. Add remaining cup of cream and crab meat. Simmer several minutes. Before serving, add sherry; heat thoroughly. Serves 8 to 10.
Put in crock-pot on low for 4 hours or bake in a 350° oven for 30 minutes.
Heat 1/4 cup grapefruit juice. Do not boil. Dissolve marshmallows in juice. Put a few in at a time and stir constantly. Remove from heat after marshmallows are all dissolved. Stir in grapefruit pulp. Pour into graham cracker crust. Refrigerate 4 hours before serving. Can top with Cool Whip, if desired.
Add pineapple and 3 tablespoons pineapple juice. In bowl mix everything, except margarine and cracker crumbs. Pour into greased pie pan or dish.
Drain fruits (pineapple and oranges) from their juice, but save pineapple juice. Cook sugar, flour, eggs and pineapple juice until thick; set aside and cool. Cook acini de pepe (macaroni). Drain and cool. Mix with the cooked mixture. Refrigerate overnight. Next day, add fruits and miniature marshmallows and Cool Whip.
Melt butter in a skillet; add onions. Let brown; add remaining ingredients, one at a time; simmer slowly, about 10 minutes. Pour in a casserole and bake at 350° for 30 minutes.
Combine butter and sugar. Add beaten eggs. Add mango and lime juice, then add flour, soda, pecans, vanilla and salt. Mix well. Bake for 50 to 60 minutes at 375°.
Drain cherries; add water to juice to make 2 cups. Mix sugar, salt and cornstarch in saucepan. Add juice. Cook over direct heat until slightly thickened. Add cherries. Heat. Remove from heat and place in heatproof bowl or dish. Add liquor. Ignite with match, bring to table and spoon over ice cream.
Partially thaw potatoes. Saute onion in melted butter or margarine. Add thawed potatoes, cheese, soup and sour cream. Mix well and put in large casserole dish sprayed with Pam. Cook in a 350° oven for at least 45 minutes. Crush a few potato chips and sprinkle on top. Cook about 20 minutes more until browned and potatoes are done.
Heat the olive oil in a deep skillet. Add onion and bay leaves and saute over medium heat until the onion is soft (5 to 8 minutes). Add eggplant, peppers, mushrooms, salt and basil. Cover and cook until the eggplant is tender (10 to 15 minutes), stirring occasionally. Add wine, tomatoes and black pepper. Simmer 10 to 15 minutes uncovered (the liquid will reduce). Stir in the garlic during the last 5 minutes. Meanwhile, cook the pasta. Drain the pasta; toss with a little additional olive oil and ladle the eggplant on top. Sprinkle with Parmesan and parsley and serve.
Preheat oven to 350°. Combine all ingredients in a large bowl. In a 2-quart oblong baking dish shape into a loaf. Bake 1 hour or until done.
Brown onions and then ground beef in the oil. Add flour and mix well. Mash 1/2 cans of kidney beans (in electric mixer) while browning onions and beef. Add tomatoes, all of kidney beans and seasonings. Simmer 1 to 2 hours, stirring occasionally. Cook in large pot. Freezes well.
Cook potatoes and drain. Add all other ingredients and mix with electric mixer. Pour in partially baked pie shells. Bake at 300° for 30 to 35 minutes. Makes 2 pies.
Line 9 x 12-inch casserole dish with whole graham crackers. Melt margarine in saucepan. Add and bring to a boil the egg, sugar, milk and vanilla. Remove from heat and add the next 3 ingredients. Spread mixture over graham crackers. Add another layer of whole graham crackers. Top with frosting. Refrigerate before cutting into small servings. Keeps well in refrigerator for weeks if tightly covered. Freezes well, also.
Preheat oven to 350°. In a small bowl, combine flour, cocoa, baking soda and salt. Set aside.
Mix cottage cheese and Cool Whip. Sprinkle jello. Stir to mix well. Add mandarin oranges and pineapple. Mix together; chill at least one hour before serving.
Take shredded lettuce and line a large platter. Bake the chicken breasts with soy sauce and cool. Shred chicken and marinate.
Bring cheese to room temperature. Mash well with fork. Add remaining ingredients except ham and mix well. Put a tablespoon of mixture on each slice of ham and spread evenly. Roll ham lengthwise and place folded side down on cookie sheet; cover with Saran Wrap and freeze for 45 minutes. Remove and slice each roll into 9 to 10 pieces. Makes about 3 dozen. They may be stored in freezer up to 6 weeks.
Dredge the beef with the seasoned flour, patting off the excess. Melt half the butter in a large, heavy based casserole or pan over a medium heat and when foaming, brown the meat on all sides, turning it with wooden spoons or a spatula. When well browned, add the onion stuck with the cloves, bay leaf and thyme and pour on the stock. Cover the pan, reduce the heat to low and cook on top of the stove or in a preheated 300° oven. Cook slowly for about 2 hours, adding more liquid, either stock or water, as necessary. Test the meat and, if beginning to feel tender, add the vegetables. Cover and continue to cook until the meat is completely tender and the vegetables are cooked through. Remove the meat and vegetables from the casserole or pan and place them on a warm serving platter. Skim the excess fat from the top of the sauce and bring it back to the boil. Mix the remaining butter and the all-purpose flour to a smooth paste. Add about 1 teaspoon of the mixture to the boiling sauce and beat thoroughly with a whisk. Continue adding the mixture until the sauce is of the desired thickness. Carve the meat and spoon over some of the sauce. Serve the rest of the sauce separately.
Preheat oven to 350°. Grease and flour two 9 x 1 1/2-inch around layer pans. Prepare, bake and cool cake as directed. For filling and frosting, put dates, water, butter and sugar into a heavy saucepan. Cook stirring constantly over medium heat until mixture thickens (about 8 minutes). Remove from heat and add pecans. Cool. Spread between cooled layers and on sides, top of cake. Chill.
Rinse hens, pat dry. Coat inside and outside of hens with melted butter, sprinkle with salt and pepper. Place hens, breast side up, on a rack in shallow roasting pan. Insert meat thermometer. Cover loosely with foil. Roast in 375 degree oven for 30 minutes. Uncover and roast one hour or until thermometer reads 185 degrees. Meanwhile, for sauce, in a one quart saucepan, combine cranberry sauce, orange marmalade, lemon juice, minced onion and corn starch. Cook and stir until thick and bubbly. Cook and stir 2 more minutes. Remove from heat, stir in orange sections. Brush sauce on hens several times during last 20 minutes of roasting.
Cook ground beef until it loses redness. Drain excess fat. Stir in remaining ingredients except cheese. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with cheese for the last 10 minutes of baking time. Makes 6 to 8 servings.
In food processor, mix cream cheese, egg yolk, vanilla and 2 tablespoons sugar. Flatten bread with rolling pin and spread with cream cheese mixture. Roll up. Melt butter. Mix 1 cup sugar and cinnamon in dish. Roll bread in butter and then in the sugar mixture. Place on cookie sheet and freeze. Slice each roll into 3 pieces and bake for 10 minutes at 400°. Serve warm with sour cream for dipping.
Beat at medium speed for 2 minutes. Spread into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Blend the whole banana, creme de cacao, cream of banana, ice cream and ice in a blender for 30 seconds. Garnish with a banana slice.
In large saucepan bring broth to a boil over medium heat. Reduce heat to low. Add macaroni, celery flakes and oregano. Simmer 4 minutes, stirring occasionally. Add stewed tomatoes, green beans, chickpeas and garlic powder. Simmer 5 minutes or until macaroni is tender.
Cook linguini in boiling water. Drain. Toss with olive oil, Parmesan cheese, rosemary, basil, pepper spice, onion, garlic, parsley, artichoke hearts, olives and tomatoes until well mixed. Serve hot immediately.
Wash and dry chicken. Lightly salt and pepper (to taste). Dip each piece in yogurt. Dredge in crumbs. Lightly spray a cooking sheet with Pam. Place chicken on cooking sheet and lightly spray each piece of chicken with Pam. Bake at 375° for 45 minutes, turning once to ensure even cooking.
Take large knife; make four deep slits in roast. Cut four pieces of pepperoni and push into slits. Cut slits in roast and put slices of garlic into slits. Season meat with Mrs. Dash, pepper, A.1. sauce, teriyaki barbecue marinade sauce. Let sit in refrigerator overnight. Heat oil in roasting pot. Brown roast on all sides. Cover 1/2 of roast with water. Add onions. Cook on low for 1 hour. Cook on high for 1/2 hour. Add soup mix and frozen vegetables. Continue cooking for another 1/2 hour. Remove meat; drain juice from vegetables. Make gravy with juice. Serve meat with vegetables and gravy over rice.
Mix all ingredients together in crock-pot and simmer until vegetables are done or you can cook all day.
Combine all in a large bowl. Pour in tube pan and refrigerate overnight. Ice with Cool Whip.
Combine all ingredients, except salmon, in a small bowl. Blend well with a fork. Drain salmon, crumble and add to mayonnaise mixture. Blend well. Chill and serve with assorted crackers.
Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool. Stir in 2 cups flour. Add softened yeast. Add remaining flour to make a moderately stiff dough. Knead, then place in bowl and cover. Let rise until double, then punch down and let rise again. Divide dough in half and roll each in a rectangle. Brush lightly with melted butter, then sprinkle with the cinnamon-sugar mixture. Tightly roll dough as for jelly roll. Place in greased loaf pan. Let rise, then bake at 350° for 25 to 30 minutes.
Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash. Add by tablespoon. Cook on both sides until delicate brown. Serve immediately.
Melt oleo in dish; add 1/2 of dressing mix. Add chicken. Mix soup and sour cream and spread over chicken. Cover with remainder of dressing mix. Add 2 cups of chicken broth over all. Bake about 45 minutes at 375°.
In saucepan, heat soup, milk, mayonnaise and corn (with liquid), stirring occasionally. Garnish with parsley. Makes 5 servings.
Cut bacon in small pieces and place in a large heavy pot. Chop onions and add to bacon. Cook together until onions are soft, but not brown. Add beef and brown meat. Drain off fat and return meat to pot. Add remaining ingredients and cook slowly for 2 hours or more, adding water when needed and stirring occasionally. Serves 8.
Sift together flour, spices, all dry ingredients and sugar. Beat eggs until foamy. Add pumpkin, oil and cereal to eggs and mix. Beat in dry ingredients. Stir in chips and nuts. Spread in ungreased tube pan or Bundt pan. Bake in a 350° oven for 1 hour.
Boil chicken in seasoned water, deboned. Cook spaghetti in chicken broth. Do not drain. Cut up cheese; add to spaghetti. Cook green pepper and onion in butter until tender; add to spaghetti with Ro-Tel, chicken and mushroom soup. Mix well. Put in large casserole dish. Bake on low for 45 minutes.
Bring sugar and syrup to boil. Add peanut butter and Rice Krispies. Put on cookie sheet to set. We made this at school. Good.
Drop cherry in tall glass. Put rest of ingredients in mixing bowl. Whip with blender 30 to 60 seconds or until frothy. Pour in glass with cherry. Add a straw. Makes 1 serving.
Put drained pineapple chunks in bottom of cake pan. Mix cake mix as directed; pour over pineapple. Bake as directed. Cool. Sprinkle with powdered sugar.
Boil the noodles until tender. While the noodles are cooking, cook the ground beef, onion and green pepper until the beef is brown. Add both sauces and mushrooms to the beef; simmer for 10 minutes. Next, begin layering ingredients in a crock-pot. First, add a layer of hamburger mixture, then a layer of both cheeses. Start all over with meat mixture and continue layering until all ingredients are used. End with the cheese on top. Cook in crock-pot on high until cheese is melted, approximately 10 to 15 minutes.
Remove skin and all visible fat from chicken breasts. Place in baking dish. Combine orange juice, lemon juice, curry and salt. Pour over chicken and cover. Bake 40 minutes at 350°. Sprinkle with paprika, if desired, and serve with brown rice.
Brown beef and drain. Add the next 7 ingredients. Cover; simmer for 10 minutes. Uncover; cook an additional 5 minutes, or until liquid is absorbed. Set aside.
Cut squash in half lengthwise. Boil until able to pierce easily with fork. Hollow out seeds and set aside. Cut potatoes into small cubes, about size of croutons. Cook in pan sprayed with non-stick cooking spray. (Small amounts of water may need to be added during cooking.) Cook sausage; mash and drain off fat.
These amounts are approximate to when we had 3 small children. The last time I made it, I used three 3 1/2 pound sirloin roasts.
Mix all ingredients and beat on medium speed for 2 minutes. Mix 2 Tbsp. cinnamon and 4 Tbsp. sugar and set aside. Grease and flour two loaf pans. Pour one-half of batter into pans. Sprinkle the cinnamon and sugar mixture over the batter and then spread the rest of the batter on top of the cinnamon and sugar mixture. Twirl a knife through batter to make it marble. Bake 1 hour at 350° or until toothpick comes out clean.
Melt butter in 9 x 13-inch dish. Chop pretzels and layer over melted butter. Bake at 400° for 10 minutes. Blend sugar and cream cheese; spread over hot pretzels. Spread Cool Whip over cream cheese mixture and refrigerate. Boil pineapple juice and dissolve Jell-O in juice. Add strawberries until thawed. Refrigerate until soft like jelly. Spoon over Cool Whip. Refrigerate until set, about 4 hours.
After browning and draining ground chuck, add spaghetti sauce. Also add oregano, a dash of garlic powder and salt. In a separate pot, prepare spaghetti noodles according to package directions. Drain spaghetti and add sauce. Let simmer slowly for 10 to 15 minutes. Serves 4.
Combine 1 cup sugar, flour and a "little" of the water. Mix until smooth. Beat egg yolks; add to sugar mixture. Stir well. Add remaining water. Cook over hot water until thick, stirring constantly. Cover; cook 10 minutes. Remove from heat. Add lemon rind, juice, salt and butter or oleo. Mix well. Pour while hot into (chilled) pie crust. Whip egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Swirl on pie. Bake in moderately low oven at 325° for 15 to 20 minutes.
Cook chicken until tender and can be picked off the bone. Save the broth that the chicken was cooked in. Place chicken pieces in baking dish. Add Veg-All vegetables. Pour vegetables over the chicken. Then add chicken soup mixed with chicken broth (saved from chicken). Pour over chicken and vegetables. Mix flour, milk and butter. Pour over chicken mixture and bake at 375° until brown. Season to taste.
Mix cake by directions on box, except use pienapple juice instead of water. Add coconut, nuts and pineapple and bake in 3 layers. Save some pineapple, nuts and coconut for top of cake.
Soften active dry yeast in warm water. Combine next 4 ingredients. Add hot milk; stir to dissolve sugar. Cool to lukewarm. Add 1 cup of the flour; mix well. Add yeast and eggs; beat well. Stir in remaining flour, mixing well. Turn out on lightly floured surface. Cover; let rest 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover; let double (1 1/2 to 2 hours) in warm place. Punch down; cover and let rest 10 minutes. Shape in loaf. Place in greased 9 1/2 x 5 x 3-inch loaf pan. Cover; let almost double (45 to 60 minutes). Bake in moderate oven (375°) about 25 minutes. Place foil over top last 10 minutes if necessary. Remove from pan; cool. Glaze with confectioners sugar icing.
Blend flour, thyme and pepper. Flatten chicken with mallet or plate (place between waxed paper). Dredge chicken in flour. Add olive oil to preheated heavy saute pan and quickly brown chicken over medium-high heat, about 2 minutes per side. Remove and set aside. Saute onion until lightly browned, about 5 minutes. Add chicken, wine and lemon juice and cook until sauce thickens, about 3 to 5 minutes.
In large bowl, crush cookies. Spread 2/3 cookies into 9 x 13-inch pan. Melt margarine and chocolate in microwave. In separate bowl, combine eggs, sugar and nuts. Add chocolate mixture; beat well. Pour mixture over cookies. Spread ice cream evenly over sauce. Top with remaining crushed cookies. Freeze 2 hours before serving.
Wash the apples, but do not peel them. Cut off the tops and remove the cores. Place close together in an ovenproof casserole dish. Combine the nuts, raisins and cinnamon; fill each apple with this mixture. Place a teaspoon of honey on top of each filled apple and top with a bit of margarine. Pour the juice around the apples in the casserole. Bake at 350° for 30 to 40 minutes, basting after the first 15 minutes of baking.
Combine oats,	boiling water, oleo and milk in large bowl. Let stand	20 minutes for quick oats, nearly one hour for regular. Dissolve	yeast in warm water. Add to oats when cool. Add other	ingredients except flour. Stir in 4 cups flour and beat 75 strokes.	Add more flour until workable dough is obtained. Grease hand and bowl with lard and knead until springy and smooth. Let	set in bowl until double in bulk. Punch down. Let rise again. Punch down again. Put in well greased pans. Let	rise again. Bake at	350° for 50 minutes or until done. Makes 5 or 6 loaves. You could make 1/2 recipe if you don't want so much. But with a large family this doesn't last long.
Put brown sugar and water on stove and boil until it spins a thread, then add the syrup slowly to well beaten egg whites. Beat until light and fluffy. Add vanilla. Spread on cake and cover with chopped nuts if desired.
Mix well. Pour into a 9 x 13-inch buttered pan. Bake at 400° for 30 minutes or until golden brown.
Cook and drain hamburger. Add spices, water, tomato paste, tomatoes, egg and mushrooms. Cook 20 minutes. Fold in cottage cheese. Make in layers in a 9 x 13-inch pan: 1 layer of 4 noodles, 1 layer of 1/2 sauce, 1 layer with half of cheese mixed together. Repeat with second layer. Bake in a 350° oven until all cheese melts and starts to turn golden color, approximately 20 minutes.
Arrange cabbage and onions in layers and top with sugar. Bring vinegar, oil, 2 Tbsp sugar, mustard, celery seeds and salt to a boil and pour over cabbage and onions.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. Mix the rolled oats, flour, brown sugar and butter with a pastry blender until crumbly. Spread half of this mixture evenly to cover bottom of the pan. Spread the cranberry sauce evenly over the crumbs. Cover the top with the rest of the crumbs. Bake the dessert 25 minutes. Serve it hot, cut into bars, with a scoop of vanilla ice cream on top. Makes 6 servings.
Combine pie filling mix, sugar, spices and salt in bowl. Stir in milk and butter. Add pumpkin. Pour into unbaked pie shell. Bake at 375° for 45 minutes. Cool and garnish with whipped cream.
Mix guacamole dip. Layer 7 ingredients. Serve with tortilla chips.
Mix flour and sugar together. Now cut in oleo. Set aside. Mix molasses and hot water which soda and vinegar have been added to. First, put half of liquid in pie shell (unbaked), then crumbs on top. Bake at 450° for 15 minutes, then at 350° for 30 minutes. Makes 2 pies.