HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt in a bowl. Add butter, mashed potato, egg and warm water. Mix together and knead on floured board until smooth and satiny. Divide dough and roll about 1/4-inch thick on floured board. Cut with donut cutter (I use a glass dipped in flour as my grandmother did). Press a teaspoon-sized dab of filling into dough, fold in half and press edges tightly. Boil in water until they rise to the surface. Top with finely rolled soda cracker crumbs and melted butter.
Heat juice, butter and lemon juice; mix sugar and flour, then slowly add to the beaten eggs. Add a little to the hot liquid; mix and stir slowly into the boiling liquid. Cook until thick; cool. Pour over mixed drained fruit: apples, grapes, canned fruit cocktail (drained), canned pineapple chunks (drained), cherries and bananas.
Heat 1 tablespoon margarine. Cook chicken until browned on both sides. Remove chicken. In same skillet stir in remaining margarine, broccoli, carrots and mushrooms; cook 5 minutes. Stir in soup, milk and pepper. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is tender.
Cook sugar, cornstarch, water and salt until clear, then add 1 box peach Jell-O while mixture is still hot. Let cool and pour over sliced peaches in bottom of baked crust. Top with Cool Whip.
Saute ham, onion and hot sauce in oil. Combine peas, ham mixture and rice; heat. Garnish with thin slices of ham and mustard greens. Serves 6 to 8.
Mix all ingredients together. Bake in a large tube pan or 2 loaf pans, 1 hour and 10 minutes, in a 325° oven.
Dissolve Crisco in warm water. Add package of yeast. Mix well and add sugar and flour to make a stiff batter. Place in large bowl and cover. Let rise until doubled in bulk or overnight. Add enough flour until can roll on cookie sheet. Cut in rolls 1/4 inch thick. Put in greased pan. Set in warm place until it has doubled in thickness. Bake at 400° until brown.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
Brown ground beef and drain well. Add tomatoes and sauce followed by remaining ingredients and bring to a boil. Reduce heat, cover and simmer at least 1 hour, or longer for better taste.
Cook cranberries in water until they pop. Drain. Dissolve jello mix and add everything else to it. Sugar to taste. (One cup to pot of berries.) Chill in refrigerator until jello is solid.
Rinse turkey or breast and dry with paper towels. Rub with oil, then with salt and pepper. Place in shallow roasting pan on a rack breast side up. Do not cover and do not put water in pan. Place a thermometer in thickest part of turkey or breast. Place in a preheated 325° oven on lowest rack and cook until thermometer reaches 175°. Remove turkey from pan. Pour water in pan and put back in oven until drippings have been dissolved. Make gravy as desired.
Mix all ingredients together. Allow your child to mix in the food coloring after it has cooled. Keep in covered container.
Drain juice off pineapple and oranges; mix all ingredients. Do not dilute gelatin, just pour in with other ingredients. Chill.
Stew chicken until tender; reserve 1 cup broth. Bone and cut into bite-size pieces. Grease a 9 x 13 x 2-inch baking dish. Place tortillas or taco shells in bottom of dish. Layer chicken on top. Combine soups, onions, tomatoes and chicken broth in saucepan. Cook over medium heat until hot. Pour soup mixture over chicken. Top with cheese. Bake in 350° oven 50 to 60 minutes or until hot and bubbly.
Mix and pour over cheese mixture. Cover edge of pie with foil. Bake 25 minutes at 350°. Uncover edge; bake another 25 minutes or until knife comes out clean. Combine and sprinkle over pie and bake 10 or 15 minutes more:
Drop some dough in cupcake tin (use paper liners). Put some jelly in and another spoonful of dough on top. Cook at 350°.
Bring sugar, butter, milk and vanilla to a boil on medium-high heat. Add chocolate or butterscotch chips and stir until melted. Add oatmeal, coconut and nuts. Drop spoonfuls onto wax paper. Cookies will harden as they cool.
Cook spaghetti. Place in buttered pie dish (this will be the crust). Next, layer all other ingredients as listed. Bake at 350° until cheese is melted and slightly brown.
Slightly beat eggs; add milk. Blend sugar, flour and nutmeg. Stir into egg mixture. Mix in rhubarb. Pour into prepared pie crust and dot with butter. Cover with a lattice top. Bake at 400° for 50 to 60 minutes, until brown. Serve warm with whipped cream.
Mix together first 7 ingredients. In bottom of 9 x 5 x 3-inch loaf pan, place melted margarine. Mix together cloves, cinnamon and brown sugar; sprinkle on top of the margarine. Next, place pineapple slices, raisins and maraschino cherries. The meat mixture goes in the pan last. Bake at 350° for 1 1/4 hours.
Crumble sausage in skillet and cook until browned. Drain; line bottom of a buttered 13 x 9-inch baking dish with crescent rolls, firmly pressing perforation to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 425° for 15 to 20 minutes or until set. Let stand 5 minutes; cut into squares. Serve immediately. Makes 6 to 8 servings.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup nuts finely. For crust, combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350° for 12 to 15 minutes, until edges are lightly browned.
Allow cream cheese to soften for 1 hour. Combine with sugar, lemon juice, eggs and vanilla. Beat until smooth. Place 1 vanilla wafer in the bottom of each cupcake liner. Pour cream cheese mixture over wafer until liner is half full. Bake at 375° for 15 to 20 minutes. Cool and spoon on cherry topping. Makes 24.
Season your meat with the salt, pepper and garlic salt. Add water to a 1-quart pan. Add seasoned meat. Bring to a boil, then simmer for 3 hours. After 3 hours, add raw vegetables and bring to a boil until tender. Add green beans, corn, peas, etc., about 10 minutes before finished.
Scoop Pizza Quick onto chicken breasts. Bake in oven at 350° for 35 minutes. Add Mozzarella cheese. Bake for an additional 10 minutes (cover with aluminum foil).
Arrange cabbage wedges in deep 3-quart baking dish. Top with half the onion rings and water. Sprinkle with 1 teaspoon of the bouillon, 1/2 teaspoon salt, 1/4 teaspoon of nutmeg and 1/8 teaspoon of the pepper. Place chicken quarters on top and add remaining onion rings. Sprinkle with remaining bouillon, salt, nutmeg and pepper. Cover and bake at 350° for 45 minutes. Remove cover; adjust temperature to 375° and bake 15 minutes more or until chicken is brown and fork can be inserted with ease.
Steam green beans 10-15 minutes or until tender. Add butter, soy sauce and sesame seeds. Toss to coat.
Cream together the first 4 ingredients. Pour into graham cracker crust. Chill. Top with Cool Whip.
Preheat oven to 450°. Spoon 1/2 teaspoon oil into bottom of each of 12 muffin pan cups. Heat in oven 3 minutes. Meanwhile, combine other ingredients in blender and blend until smooth. Pour evenly into hot muffin cups. Bake 13 to 15 minutes or until golden.
Mix cranberries, sugar, orange juice and pineapple. Let set for 1 hour. Dissolve Jell-O in boiling water. Let it start to set, then add cranberry mixture and nuts, if desired. Pour into oblong dish.
Use a large bowl from very beginning. Mix brown sugar, white sugar, oil, eggs and vanilla together. Then add flour and other dry ingredients. Mix well. Drop by spoonful on lightly greased baking sheet. Bake at 350° for 10 to 12 minutes. You may cut this recipe in half for a small batch.
In saucepan combine pea soup and chicken broth; stir in milk. Cook and stir until heated through. Stir in ham and undrained mushrooms; heat through.
Mix the sugar, cornstarch and cocoa; add to boiling water. Cook until thick. Remove from heat. Add the butter, vanilla and salt.
Cook broccoli and drain; mix soup and milk together. Pour over broccoli. Sprinkle cheese over this. Mix Bisquick with margarine. Sprinkle over whole mixture. Cook at 400° until Bisquick is brown.
Melt 6 tablespoons margarine; stir in flour. Gradually add milk; heat until thickened, stirring constantly. Let cool. Alternate layers of salmon, sauce and crumbs in casserole; repeat layers. Dot with butter; sprinkle with paprika. Bake in moderate oven for 15 minutes; garnish with lemon. Yields 4 servings.
Roll into balls (small) size of a small walnut. Roll into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes, until very lightly browned, but still soft. Very tasty, especially when fresh from oven.
Combine soy sauce, vinegar and sugar in a small bowl. Heat a large skillet or wok over medium heat. Brown sesame seed and set aside.
Combine the flour, sugar and salt. Set aside. In a heavy saucepan, melt butter or margarine over low heat. Add the mixture of dry ingredients, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly. Remove mixture from heat. Stir in corn. Beat eggs well. Gradually stir about one-fourth of hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Pour into buttered casserole. Bake at 350° for 1 hour. Yield: 6 servings.
Melt 4 tablespoons margarine in skillet. Stir in crumbs and toast until brown. Set aside. Melt 2 tablespoons margarine in pan. Stir in onion. Brown until golden. Add tomatoes, tapioca and seasoning. Cook 5 minutes. Butter casserole and put in layer of crumbs. Add tomato mixture, cheese and olives repeatedly. Top with remaining crumbs. Bake 40 minutes at 350°.
Mix all ingredients together and pour into 8-inch unbaked pie shell. Bake at 350° for 25 to 30 minutes.
In skillet, cook onion, celery and garlic in hot Crisco until tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot sauce. Simmer, uncovered, for 45 minutes. Combine cornstarch with water; stir into sauce. Cook and stir until mixture bubbles and thickens. Add shrimp and green pepper. Cover; simmer 5 minutes. Spoon the hot shrimp creole into the center of the parsley rice ring or serve separately.
Preheat oven to 350°. Prepare cranberries, nuts an orange peel; set aside. Mix together flour, sugar, baking powder, salt and soda. Cut in the shortening. Stir in orange juice, egg and orange peel, mixing just to moisten; fold in cranberries and nuts. Bake 30 to 45 minutes. Cool on rack 15 minutes. Remove from pan and cool completely. Bake in muffin pans.
Combine butter and sugar in heavy skillet. Cook over medium heat until melted and golden. Add tomatoes and salt, stirring well. Cover and reduce heat. Cook 20 minutes, until tender, stirring occasionally. Add pepper to taste. Thicken with soft bread crumbs, if desired.
Prepare carrots according to cooking directions, drain. Combine remaining ingredients in a saucepan. Cook over low heat, stirring constantly, until preserves melt. Stir in carrots; cook until thoroughly heated. Garnish with apricot halves.
Brown sausage and drain. Combine bisquick, milk, water, and egg; mix well. Stir in sausage and cheese. Fill greased muffin pan 2/3 full. Bake at 425 degrees for 16-18 minutes or until golden brown.
Mix dressing and sugar in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serves 8 to 10.
Mix ingredients together and spread in a 9 x 13-inch casserole dish that has been sprayed with Pam. Crumble 1 pack of Ritz crackers; place on top of meat mixture and put butter pats on top of crackers. Cook at 350° for approximately 20 minutes. Quick and good.
Mix cake as directed on box. Pour half of mixture into a 13 x 9-inch pan that has been coated with a thin film of margarine. Bake at 350° for 15 minutes or until center is set. Combine 1/2 cup milk, 1/2 stick margarine and caramels and melt over low heat. Pour melted mixture over baked cake. On top of caramel mixture, put nuts and milk chocolate chips. Pour remaining cake batter over nuts and chocolate chips and bake at 250° for 20 minutes; then at 350° for 10 minutes. Cool. Cut into squares. Serve with whipped cream, if desired.
Combine, shake and let settle for 4 hours. Store in refrigerator to keep longer. Warm before using (or room temperature). For outside use only.
Boil eggs (1 dozen) until ready. Peel eggs; cut each egg in half, the long way. Remove egg yellow and put in a bowl. Put all egg whites on a tray or plate. Add sandwich spread, mustard and pickle relish together. Mix until creamy. May need to add more sandwich spread if too stiff. When all ingredients are mixed well, then dip mixture with spoon using another spoon to push mixture off into the egg white. Add bacon bits just before serving.
Brown and drain ground beef. Stir in Sloppy Joe sauce. Mix well. Transfer to 13x9 inch pan. Sprinkle with cheese. In bowl combine biscuit mix, eggs and milk until well blended. Pour over cheese. Sprinkle with sesame seeds. Bake uncovered at 400° for 25 minutes or until golden brown.
Cream butter and sugar. Add egg yolk and beat. Add flour, cinnamon and vanilla. Press into ungreased biscuit pan. Beat 2 whites slightly and add 1 tablespoon sugar. Spread over top with hand. Press in nuts. Bake at 350° for 30 minutes; cut into strips while hot.
Cook and stir honey, margarine and spice until blended. Cool. Combine and add sauce to other ingredients. Place in greased pan in 350° oven for 20 minutes. Stir occasionally.
Fry the first 4 ingredients until brown. Add rest of ingredients. Mix all together; top with Mozzarella cheese. Bake at 350° for 30 minutes.
Drain raspberries, reserving syrup. Combine jelly and 1/2 cup water; heat and stir until jelly melts. Add remaining 1 1/2 cups water and Jell-O; heat and stir until dissolved. Remove from heat; add sherry, lime juice and reserved raspberry syrup. Chill until partially set. Fold raspberries and cherries into Jell-O. Pour into 6-cup mold. Chill until firm. Makes 8 servings.
Mix ingredients; add water to form a ball. Chill; roll out pastry to 1/4-inch thickness. Cut in thin strips and twist. Lay on papered tray and bake at 400° for 5 minutes. Makes 2 1/2 dozen.
In saucepan, combine sugar and water. Bring to boil and boil 5 minutes. Remove from heat. Add orange juice concentrate and stir until melted. Add pineapple, lemon juice and bananas. Mix well. Pour into 25 (3 ounce) or 15 (5 ounce) paper cups. Partially freeze and insert wooden stick into center of each cup. Freeze solid.
Beat together eggs, sugar, oil and molasses. Mix together remaining ingredients and combine with first mixture. Add 1 cup boiling water. Mix well. Pour into 1/2-inch flat pan and bake at 350° for 20 minutes.
Beat eggs slightly and add sugar and salt. Add milk and vanilla. Strain custard. Add coconut to custard mixture, pour into unbaked pie shell and sprinkle with nutmeg. Bake in hot oven at 425° for 25 to 35 minutes or until knife comes out clean.
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixing bowl until creamy. Beat in egg. Gradually blend in flour mixture. Stir in morsels, coconut and nuts. Drop by slightly rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 375° oven for 8 to 11 minutes or until edges are lightly browned. Let stand for 2 minutes. Remove to wire racks to cool completely. Makes about 3 dozen.
Mix strawberry jello and 1 cup boiling water, stirring well, Add strawberries, bananas, pecans and pineapple. Spread 1/2 of mixture in 9 x 13 pan and chill about 10 minutes, then spread with entire container of sour cream. Next spread rest of jello mixture on top and chill another 10 minutes. Top with Cool Whip. Chill about 1 hour before serving. Looks best in a glass dish.
Sprinkle steak to taste with salt, pepper and garlic powder. In a heavy skillet, melt fat. Add onions and seasoned meat. Cook over medium heat, turning frequently, until browned. Add green peppers and water to cover meat. Cover pan and reduce heat. Simmer for 1 hour or until meat is tender. Add more water during cooking, if necessary. Serve over rice.
Preheat lightly greased griddle or waffle iron to 350°. Mix milk and eggs. Add biscuit and baking mix and blend until batter is fairly smooth. Stir in melted butter and ground pecans. Cook pancakes 1 to 2 minutes on each side and waffles 2 to 3 minutes or until golden brown. Yields 12 to 14 (5-inch) pancakes or 10 to 12 (5-inch) waffles.
Place chicken in crock-pot. Season with salt and pepper. Add all liquid. Cover and cook on low for 8 to 10 hours, on high for 4 to 5 hours. Remove chicken from broth. Turn crock-pot to high and add noodles. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 to 45 minutes.
Drain salmon and save liquid. Flake salmon and remove bones and skin as desired. Combine bread crumbs, seasonings and mayonnaise with reserved liquid. Add salmon and mix thoroughly. Pack into 9 x 5-inch greased loaf pan. Sprinkle generously with paprika. Bake 45 to 60 minutes in preheated oven at 350°. Serves 8.
Mix together first six ingredients. In large bowl or pan, layer bottom with vanilla wafers, then sliced bananas. Cover with pudding. Repeat until all pudding is used. Chill well. Makes a lot of yummy dessert.
In a salad bowl, arrange lettuce and radishes. Cover and refrigerate. Cook ground beef, onion, chili powder and garlic, stirring to break up meat. Pour off fat. Stir in tomatoes, chilies and salt; heat until boiling. Reduce heat. Cook for 5 minutes. Pour mixture over lettuce and radishes. Top with cheese and corn chips. Serve immediately.
Cream Crisco and sugar together. Add eggs one at a time and beat well. Add remaining ingredients. Bake at 325° for 1 1/2 hours.	Take cake out of oven; let cool 5 minutes and turn out of tube or Bundt pan.
Mix the first 5 ingredients together. Pour in casserole dish. Mix cracker crumbs with butter. Spread over top. Bake at 350° for about 30 minutes.
Mix sugar and flour thoroughly. Stir in the juice and rind of	lemon and yolks of eggs. Add melted butter and milk. Add beaten egg whites with wire whip. Bake 45 minutes in slow oven, 325°, using 9-inch pie shell, "raw."
Brown the sausage in frying pan for approximately 15 minutes. Sausage must be well browned. (Use cooking oil to keep from burning.) Use electric skillet at 400°.
Cream oleo, oil and sugar. Add eggs, one at a time. Add flavoring, 7-Up and flour. Bake in a tube pan 1 hour and 30 minutes at 325°.
Mix together cake mix, butter and 1 egg. Press in bottom of 9 x 13-inch pan. Mix 3 eggs, cream cheese and powdered sugar together and spread on top of bottom layer. Bake at 350° for 35 minutes.
Put all ingredients in a large mixer bowl and beat until well mixed. Put in two 8-inch graham cracker crusts. Chill several hours.
Grease pan. Mix brown sugar and margarine, melted, together. Add other ingredients. Bake at 350° for approximately 30 minutes.
Saute onion in margarine for about 5 minutes. Add rice; saute 3 minutes. Add broth, salt and raisins and bring to a boil. Remove from heat, cover and let stand 5 minutes. Stir in almonds and parsley; fluff with fork. Serves 4.
Saute butter, onion and garlic. Add spices, chicken stock and wine. Bring to a boil. Prepare artichokes by pulling off outside bottom leaves and trim the top straight. Cook 20 minutes on the top side. Then turn and cook for 40 minutes. Baste the artichokes frequently. Bake at 350°.
Blend biscuit mix, cheese, mayonnaise and milk thoroughly with fork. Shape into 1/2-inch balls. Place on greased baking sheet. Bake at 450° for 8 to 10 minutes. Makes 30 servings.
Prepare apples and set aside. Measure oil into bowl. Add sugar and eggs; beat until creamy on low speed. Sift flour and measure; sift again with salt, soda and baking powder. Add the flour mixture a little at a time. Fold in pecans and apples. Put in pan lined with wax paper. Bake at 350° for 55 to 60 minutes. Use greased Bundt pan or 13 x 9-inch pan.
Cream together margarine, oil, sugar, eggs and sour milk. Beat with mixer. Mix dry ingredients together and add to creamed mixture. Beat well. Stir in shredded zuckini. Pour butter into 9x12x2 pan. Sprinkle with chocolate. Bake at 350° for 40 to 45 minutes. Let cool and serve.
Thaw strawberries and mix with pudding. Add Cool Whip and stir together, then chill.
Melt broken pieces of chocolate in microwave (approximately 30 seconds on High). Stir chocolate until smooth. Add pretzel pieces and peanuts. Stir. Spread very thin onto pieces of aluminum foil. Place in fridge until hard (approximately 1 hour). Break up pieces and enjoy.
Place all ingredients in bowl in order given; do not mix. After all ingredients have been added, beat well. Place in greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine flour with baking powder, soda and salt. Cut in margarine until crumbly. Stir in remaining ingredients all at once, stirring with a fork until dough holds together. Drop by teaspoon about 2-inches apart on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes until golden brown. Store in refrigerator.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. Cook and stir mushrooms, onion and Worcestershire sauce in 2 tablespoons margarine in 10-inch skillet until brown. Mix baking mix and 1/2 cup margarine in small bowl. Add water; beat until soft dough forms. Spread dough in pan. Spread cream cheese over dough. Top with mushroom mixture and Parmesan cheese. Bake until crust is golden brown, 20 to 25 minutes. Cut into about 1 1/2-inch squares. Refrigerate any remaining appetizers. Makes 54 appetizers.
Melt the butter. Blend in the flour; add the salt. Add the milk; stir smooth. Add the cheese; stir until cheese melts. Cool. Fold in the beaten egg yolk. Fold in the beaten egg white. Bake in ungreased casserole at 300° for 1 hour. Serves 1.
Preheat oven to 350°.	In large skillet, fry chicken wing pieces in oil until slightly brown. Remove from skillet and place on paper towels to drain.
Brown meat; pour off drippings. Add spaghetti sauce and onion. Cook noodles and drain. Mix noodles with sour cream and cream cheese until well coated. Place noodles in 13 x 9-inch dish; cover with meat sauce. Top with Cheddar cheese; sprinkle lightly with Parmesan cheese. Bake at 350° for 1/2 hour, or until heated through. Let stand before cutting.
Mix sugar, syrup and water in heavy pan. When it starts to boil, add margarine and stir often after it reaches 230°. Add nuts at 280° and stir constantly until mixture reaches hard crack stage (305°). Remove from heat; add soda and stir. Pour into 1 large pan or 2 medium pans and spread to cool. When cool, turn over and break into pieces. Store in airtight container.
Mix flour, spice and sugar; pour over apples. Beat eggs; mix with melted margarine and apple mixture. Pour into pie shells. Bake in a 400° oven for about 1/2 hour, or until done.
Mix all ingredients and bake in greased 9 x 13-inch pan at 325° for 30 minutes. Sprinkle with powdered sugar when done.
Cream oleo, sugar and Crisco. Add 1 egg, at a time, beating each 1 minute. Add 1/3 flour, beating continuously; add 1/2 cup milk and 1/3 flour. Add the rest of the milk and flour. Add extract last. Bake at 325° for 1 hour.
Let sugar and apples set for 1 hour. Mix with other ingredients after 1 hour. Pour into a greased, paper-lined loaf pan. Bake 1 hour at 350°.
In a heavy bottomed soup pot, melt the butter and saute the celery, onion and potato for 5 minutes or until potato is soft, stirring constantly. Sprinkle in the flour and mix thoroughly. Add the milk slowly, stirring. Continue to stir until mixture thickens. Stir in tuna, cheese, thyme, dill and salt and pepper to taste. Pour into soup bowls garnished with the parsley. Serves 4.
Beat eggs well; add sugar and continue beating for 5 minutes. Add flour, oil, salt and flavoring. Beat well again. Fold in chopped maraschino cherries (if desired). Pour into 8-inch square pan. Sprinkle top with walnuts and then with granulated sugar. Bake at 350° for 30 to 35 minutes or until lightly browned. Cut into squares while still warm.