HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in large bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl. Pour over dry ingredients and stir with fork until mixture comes together. On lightly floured surface, knead dough 5 or 6 times. Transfer to greased cookie sheet. Pat into 8-inch circle and cut into 8 wedges or cut with biscuit cutter. Bake in a 425° oven for 14 to 16 minutes.
Preheat oven to 375°F (190° C). Peel the garlic and crush in a garlic press into a large saucepan. Add the milk and cream and bring to boil over low heat. Add salt, pepper and nutmeg. Meanwhile, peel the potatoes, wash them and pat dry. Using the shredder attachment of a food processor, slice them very thinly. Butter a 10 x 7-inch baking dish. Add the potatoes and pour the mixture on them. Smooth the surface with a wooden spoon. Bake until golden brown, about 50 minutes. Serve hot from the baking dish. Serves 4 to 6.
Mix eggs, milk, vanilla and sugar; add flour and mix thoroughly. Now, add sweet potatoes; pour in pan or bowl and bake at 350° for about 30 to 45 minutes.
Fry bacon until crisp. Set aside. Measure ingredients. Crumble bacon into 1/2-inch chunks. Lower oven rack and preheat oven to 350°.
Combine the first 7 ingredients in a large bowl, tossing gently. Let stand 30 minutes. Add lettuce and pine nuts, tossing gently to coat. Makes 4 servings.
Cream margarine and sugar. Add eggs.	Blend in mashed sweet potatoes and milk. In separate	bowl mix in flour, baking powder, salt, cinnamon and nutmeg.	Add dry ingredients and raisins to egg mixture. Stir only until just mixed. Put into muffin pans. Bake in 375° oven for 20 to 25 minutes. Sprinkle powdered sugar over top.
Slice strawberries; mix with glaze. Mix pudding by directions on box. Break angel food cake into bite size pieces. Put layer of cake, layer of pudding mixture and layer of strawberry mixture, then layer of Cool Whip. Repeat until all is used. Top layer should be Cool Whip. Large glass bowl recommended.
Mix all the ingredients and bake at 325° for 20 to 25 minutes in three greased and floured pans.
Cook sugar, syrup and water until it will spin a thread. Pour half of it into 2 stiffly beaten egg whites. Cook other half until it will harden in water. Pour in other half. Beat until creamy; pour into buttered dish or drop from spoon. You may add chopped nuts or coconut as desired but not until it has cooled quite a bit. If too hot, it will draw out the oil and it will not harden.
Mix all ingredients. Pour into pan with heated oil. Bake 45 minutes at 375°.
Cook first 4 ingredients together until thick. It may be necessary to break fresh berries to produce juice. Set aside this filling mixture.
Blend and beat at low speed 1 minute. Pour into baked pie shell. Chill at least 3 hours.
Cream butter; add sugar and beat until light. Add vanilla. Add flour and mix well. Fold in walnuts. Shape into small balls (walnut size). Bake at 350° until bottoms are lightly browned. Roll in powdered sugar while warm. Yield: about 3 dozen.
Remove chicken from bone. Use 1/2 at a time. Make 2 layers in a 9 x 13-inch pan in the following order: corn chips, chicken, broth, pepper, onion and cheese. Repeat. Mix the chicken soup, garlic salt and chili powder. Pour over layers; sprinkle with cheese. Bake at 350° for 45 to 60 minutes.
Blend all ingredients except chicken, corn chips and cheese. In casserole, make 2 layers, starting with chips and ending with cheese. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Bake cake as directed in a 9 x 13-inch pan. Cool. Use finger to punch holes in cake, about an inch apart. Pour Eagle Brand milk evenly over cake. Pour sundae topping over cake. Put 8 ounces of Cool Whip on next and sprinkle crushed Heath bars on top. Store in fridge.
Cream butter and sugar; beat in eggs and vanilla. Mix sour cream and soda. Add enough flour to make dough firm but not stiff. Refrigerate for at least 2 hours. Roll out on a well floured area and cut into shapes. Bake at 350° for only 7 to 8 minutes or until lightly brown around the edges. Don't overbake. Frost and decorate.
Cook rice according to package. In a pot, combine peas and rice. Serves 6.
Wash and cook eight medium-size potatoes with jackets on. Peel potatoes and cube them. Combine chopped hard-boiled eggs, salt, celery seed, celery, onions, pickles, mustard, mayonnaise and Miracle Whip; mix well. Refrigerate before serving.
Mix all ingredients except crabmeat and sherry in top of double boiler, then add crabmeat and sherry. Keep warm. Serve with king size Fritos.
Preheat oven to 350°. In large mixing bowl, combine peanut butter and butter, mix until smooth. Add sugar, eggs and vanilla, beat until creamy. Blend in flour and salt; stir in 1 cup milk chocolate morsels. spread into 13 x 9-inch baking pan. Bake for 25 to 30 minutes. Sprinkle remaining chocolate morsels; let sit 5 minutes until morsels are soft. Spread chocolate evenly over top. Cool completely. Cut into 1 1/2 inch bars. Makes 48 bars.
Mix cocoa and flour; add sugar, salt, milk and oleo. Heat. When warm, add a little to egg yolks. Add yolks to cocoa mixture; cook until thick. Add vanilla. Cool, pour into pie crust. Beat egg whites until stiff, add 6 tablespoons sugar and 1/2 teaspoon vanilla. Beat until stiff. Put on top of pie. Brown in oven.
Cook macaroni in boiling salted water (see package directions); drain. Saute onion and green pepper until soft, not brown. Add beef and brown. Drain off fat. Add salt, tomato sauce and water to beef mixture. Stir in spaghetti sauce mix and simmer 10 minutes. Mix olives and cheese with macaroni but keep 1 cup cheese for topping. Place half of macaroni mixture in greased 13 x 9-inch pan; cover with half of the meat mixture. Repeat. Bake at 350° for 40 minutes. Sprinkle on the 1 cup cheese and bake 10 minutes more.
Sift together salt, flour, sugar and baking powder. Add milk, butter and melted chocolate. Place in an 8-inch square pan and sprinkle on sugar, brown sugar and cocoa. Pour 1 cup boiling water over batter. Bake for 40 to 45 minutes at 375°. Turn out of pan immediately. Will be frosted when baked.
Cook, drain and cool spinach. Mix mayonnaise, sour cream and soup. Chop onions and chestnuts and add to mayonnaise mixture. Squeeze water out of spinach and chop. Add spinach to mayonnaise mixture. Refrigerate overnight. Cut off top of French bread; scoop out bread and put dip in crust. Serve with bread crusts.
Combine 1 quart of milk with the flour and sugar in a large saucepan. Over medium heat, stir until the mixture boils. Continue to cook for 2 minutes.
Heat oven to 350°. Boil water and stir in rice and salt. Cover and simmer until the water is gone (approximately 30 minutes). Add milk; boil gently, stirring occasionally until the mix thickens slightly (approximately 5 minutes). Combine eggs, sugar and vanilla in bowl. Gradually stir in rice mixture; mix well. Pour into greased 1 1/2-quart casserole. If desired, stir in raisins and sprinkle nutmeg and cinnamon over top. Place casserole dish in a pan containing approximately 1 inch of hot water and bake, uncovered, in a 350° oven for 45 to 50 minutes or until knife inserted comes out clean. Serve warm or chilled. Makes 5 to 6 servings.
Boil together for 3 minutes. Remove from heat and add 1 teaspoon vanilla. Beat until right consistency to spread on cake.
Beat eggs until lemon colored; beat in sugar and then the rest of the ingredients. Mix well and pour into a spring-form pan. Bake at 375° for about 45 minutes or until done.
In a large bowl, combine evaporated milk, soup and seasoned salt. Stir until smooth. Add vegetables, chicken, rice and 1/2 cup cheese. Pour into a 12 x 7-inch baking dish. Bake in a preheated 375° oven for 30 to 35 minutes until bubbly. Sprinkle with remaining cheese and the croutons. Bake for additional 3 to 5 minutes. Let stand 5 minutes before serving.
Mix rice, corn and beef. Press in casserole dish; cover with cheese and bake until cheese is melted.
In a large bowl, combine flour and salt. Cut or rub in half of the butter or shortening, then the other half. Sprinkle the ice water, one tablespoon at a time, over mixture. With fork, toss mixture together. Continue until the dough is just moist enough to hold together when pressed. Gather into a ball, wrap in plastic wrap, and chill for at least one hour. Take dough from the refrigerator and roll out on a lightly floured surface until it is about 1/8 inch thick and about 2 inches larger in diameter than your pie plate. This gives you enough to make a good high rim for a single crust shell. Keep dough chilled until ready to use. The dough can be chilled for up to a month or frozen until needed.
Cook green beans; drain. Add soup and onion. Place in buttered Pyrex pan and top with can of onion rings. Bake 30 minutes at 350°.
In small mixing bowl cream soda and butter, then add to sugar. Next add one egg at a time. Next add buttermilk. Put flour in large bowl. Add fruit to flour. Then add cream mix to flour. Mix well by hand. Bake in oven at 250° for 2 1/2 to 3 hours.
Bake or boil potatoes; peel while hot. Mix in a large bowl 2 cups mashed potatoes, egg yolks, butter, sugar, flour, milk and flavoring. Mix well.
Preheat oven to 350°. Place crumbs in baking pan (1 1/2-quart). Blend in remaining ingredients. Bake 40 to 45 minutes. Makes 6 to 8 servings.
Cream oil, sugar and eggs. Add all other ingredients, stirring well. Bake in greased 10-inch tube pan at 325° until a toothpick comes out clean. Glaze if desired.
Cream butter and sugar until light. Add egg yolk; mix well. Add flour and salt; mix. Roll dough in small balls; dip in unbeaten egg white. Roll in finely chopped nuts. Place on buttered baking sheet; press down center of each with thimble. Bake in a 325° oven for 5 minutes. Remove; press down again with thimble. Return to oven for about 10 to 15 minutes. Remove from oven; fill indents with preserves while hot.
Put beef, onion and bacon in a food processor. Process until mixed well. With your hands, mix in bread crumbs, egg and salt. Form into bite size balls. Brown in frying pan. Lower heat and cook a few minutes.
Brown beef. Drain. Place all ingredients except pasta into a Dutch oven. Simmer for 45 minutes, stirring occasionally. Add more water as needed. Stir in pasta. Cook 10 to 15 minutes longer.
Combine sugar, margarine and milk in heavy saucepan. Bring to a rolling boil and boil for 5 minutes. Remove from heat and add peanut butter and marshmallow cream. Stir until melted. Pour in buttered oblong pan. When cool, cut into squares.
Brown pork chops on both sides; mix two cans together (broth and cream of chicken soup). Pour over chops. Simmer 1/2 hour to 45 minutes. Serve over rice or grits with hot biscuits. Good.
Combine all ingredients except potato chips. Line bottom of 9 x 13-inch pan with half of crushed potato chips. Pour in chicken mixture and cover top with remaining crushed chips. Bake at 350° for 30 minutes.
Mix well. Make into patties. Fry in hot Crisco oil until golden brown on both sides and drain on paper towels. Delicious cold or leftover.
Cream together margarine and sugar. Add eggs, one at a time, beating well. Add flour, baking powder, salt and chocolate syrup; mix well. Stir in vanilla. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes. Ice while warm.
Dissolve Jell-O and sugar in hot water. Add pineapple juice. Freeze in plastic containers. Set out about an hour before wanting to use. Stir it up and pour 4 bottles ginger ale over it. Serves 50.
In a bowl, combine peaches with sugar and lemon juice; set aside. In a mixing bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in a 10-inch skillet; bake at 400° for 3 to 5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20 to 25 minutes or until pancake has risen and is puffed all over. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream, if desired. Yield: 4 to 6 servings.
In a large skillet or electric skillet, saute beef and onion. Add wine, lemon juice, Worcestershire sauce, mushrooms, beef broth, water, seasonings and noodles. Cover. Heat to boiling. Lower heat and cook until noodles are done, 10 to 20 minutes. Stir in yogurt or sour cream and heat through. Serve sprinkled with parsley. Serves 6 to 8 people.
In greased 2-quart baking dish, combine macaroni, butter, cheese, salt, pepper, peas and tuna. Combine eggs, milk and soup. Pour over macaroni mixture. Sprinkle with paprika. Bake 45 minutes at 350° until golden brown on top. Serve with tossed salad.
In 4-quart saucepan, saute garlic in oil until cooked. Do not let it burn. Add celery, carrots, pepperoni, oregano, red pepper, black pepper and tomato paste. Add water to cover vegetables. Cover and cook 45 minutes to 1 hour.
Melt butter and mix with graham cracker crumbs in a 9 x 13-inch pan. Beat powdered sugar and cream until smooth. Fold in Cool Whip. Spread mixture on crumbs. Top with blueberry pie filling. Chill. This is yummy.
Sift flour and salt. Rub in butter until mixture resembles fine bread crumbs. Stir in dates and sugar. Beat egg and add to dry ingredients with sufficient milk to give soft dough. Place on floured surface and knead lightly. Pat out to approximately 1 cm. (1/2-inch) using a 5 cm. (2-inch) floured cutter, cut into rounds. Place onto lightly greased over tray. Glaze tops with milk. Bake in a very hot oven 12 to 15 minutes. Makes approximately 12 scones.
Combine Jiffy cake mix, dry yeast and salt, then gradually add water. Stir until blended. Stir in flour. Cover with a towel and let rise until double in bulk in a warm place. Roll on floured board to 3/4-inch thick. Cut with cookie cutter. Dip in butter and fold in half. Place in greased pan and let rise until double. Bake in 350° oven until brown, approximately 15 minutes.
Beat egg; add milk. Sift in flour, baking powder and salt. Throw together. Drop by spoonfuls into stew or roast. Cover and cook 15 minutes, without peeking!
Beat egg whites stiff. Mix yolks with sugar in separate bowl and beat until thick and lemon colored. Add enough water to cocoa to make a thick paste. Add to yolk mixture and blend. Add nuts and vanilla. Fold in egg whites. Bake in 10-inch spring-form pan 35 minutes at 350°. Serve with whipped cream if desired.
Wash vegetables and cut into chunks. Place in processor or blender and chop medium fine. Put in strainer and press out as much liquid as possible. (This is important or spread will be watery.) Mix vegetables, salt, mayonnaise and cream cheese. Refrigerate overnight or several days. Serve on breads of your choice. Cut into shapes or use as a dip. Sandwiches can be made day before; put into container and refrigerate.
Add enough flour to roll out and cut. Chill dough. Bake at 350°.
Puff pastry comes in sheets folded in thirds. Two-thirds will fit in a lasagna pan or use a large cookie sheet for the whole sheet.
Brown beef and drain excess fat. Add remaining ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
Roll fish in cornmeal or potato chips. Place fish in greased 9 x 13-inch pan or grill. Bake uncovered at 450° for 6 to 10 minutes. Drain.
Mix together everything except peaches. Melt 3/4 stick margarine in casserole. Pour mixture into melted butter. Add peaches; stir lightly. Bake at 300° for 45 minutes or until golden brown.
Combine pretzels, sugar and Crisco. Pat in a 9 x 13-inch pan. Bake in a 400° oven for 8 to 10 minutes. Do not overbake. Cool.
Layer first 5 ingredients in order listed in salad bowl. Spread mayonnaise evenly over top. Sprinkle with sugar and cheese. Chill covered for 4 hours or longer. Top with bacon before serving.
Mix cheese, onions, mayonnaise and pepper together. Form with hands to make ring (like jello ring) with a hole in the center. Fill hole, just before serving, with strawberry preserves. Put pecans on outer edge of cheese ring, then refrigerate to firm up. Best if served with wheat crackers.
Melt chocolate chips and peanut butter together over low heat until smooth. Remove from heat. Stir in Rice Krispies and marshmallows. Press mixture evenly into buttered 8 x 8 x 2-inch pan. Chill until firm. Cut into squares.
Place beans in bottom of dish (9 x 10-inch is good size). Add corn evenly over beans. Mix soup, onions, sour cream, cheese and garlic salt. Pour over corn. Mix crushed crackers with nuts and oleo; spread over top. Bake at 350° for 30 minutes or until bubbly.
Boil chicken until done. Strain and set aside broth. Remove meat from bones and layer in a casserole dish. You can dice some onion and celery over chicken. Spread both cans of soup over this. Mix dressing in broth and pour on top. Bake at 350° until browned.
In a blender or food processor, blend oats to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Add flour, oats, salt, baking powder and baking soda. Add chocolate chips, Hershey bar and nuts if desired. Form into balls and place 2 inches apart on a cookie sheet. Bake at 375° for 10 minutes. Makes 112 cookies.
Beat eggs slightly into 2-quart bowl; stir in sugar, salt, vanilla, syrup and butter. Add pecans. Pour mixture into unbaked pie shell. Place on bottom rack in middle of the oven and cook 35 to 40 minutes at 350° (do not overcook). Filling will be slightly soft looking when gently shaken. Serve with whipping cream on top or Cool Whip, if desired.
Whip cheese; beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold in Cool Whip. Pour into shell and sprinkle with nuts. Freeze until firm and serve.
Place roast in roasting pan or Corning Ware with a tight lid. May use meat with or without bone (any meat with bone in is more tasty). Sprinkle all seasonings on top. Cover and refrigerate several hours or overnight. Cook 5 to 6 hours at 300°. Do not add water. Makes its own juices.
Cream margarine and sugar until fluffy. Add flavorings and stir in flour and nuts. Blend well. Form dough into tiny balls and place on ungreased cookie sheet. Bake at 350° for 20 minutes. While still warm, roll balls in powdered sugar.
Cover potatoes, carrots, celery and onions with water. Cook until tender. Add the milk, bouillon cubes and cheese. Cook until cheese melts. Serve immediately.
Dissolve in cup water and bouillon cubes in microwave. Place all ingredients in a Ziploc bag with meat. Take air out of bag. Refrigerate overnight.
Break cauliflower into flowerets and rinse well. Cook to crisp-tender stage; do not overcook. Drain and add celery, shallots and thawed peas.
Combine sugar, cocoa, milk and butter in pan. Bring to a full rolling boil. Boil for about 1 1/2 to 2 minutes. Remove from heat and add vanilla, salt, peanut butter and oats. Stir to cool slightly. Drop by teaspoonfuls onto waxed paper.
Fill large saucepan with 4 quarts water. Add potatoes, onion and celery. Let boil until vegetables are tender. Add salt to taste, the margarine and clams. Add the cornstarch to the boiling mixture. Let boil again.
Mix all ingredients together. Roll into small balls. Put egg whites in a small bowl and roll each ball into egg whites. Roll into nuts. Put on cookie sheet. Make thumbprints in each ball before baking. Bake at 350° for 8 to 10 minutes. Cool. Put icing, jelly or chocolate kiss in center to decorate.
In a 12-inch skillet over medium-high heat, heat oil. Add red and green peppers, onion, sugar, cayenne pepper and salt. Cook 10 minutes, stirring frequently, until vegetables are tender. Stir in corn and vinegar; heat through. Refrigerate to serve cold later. Makes about 4 cups.
Mix and bring to boil; boil 5 minutes. Pour in sterilized jars and seal. Makes 6 pints.
Melt butter in baking dish. Pour macaroni into melted butter; stir until coated. Add salt, pepper, cubed cheese and cold milk. Bake uncovered at 325° for 1 1/2 hours. Do not stir while baking. This comes out of oven golden brown and creamy. Excellent with cubed ham baked in also!
Mix ingredients together. Shake well. Tastes great on tomato salad, green salad, or cabbage.
Pound cutlets thin. Coat with flour so that as much flour as possible adheres to both sides of the cutlets. Melt butter in large skillet. Place cutlets into the skillet. Add salt and pepper to taste. Saute quickly until golden brown over medium high heat. Remove as soon as both sides are done. If necessary, remove first group of cutlets and do second group. When all cutlets are sauteed, place all cutlets in pan and add Marsala. Cook for 2 minutes. Remove slices to a hot platter.
Mix all ingredients together and roll into small balls. Bake on an ungreased cookie sheet about 25 minutes at 350°.
Combine dates, water and soda. Set aside until cool. Combine eggs, butter and sugar. Add cooled date mixture and stir well. Add flour, cocoa, soda, powder, vanilla and salt. Put in a 13 x 9-inch pan. Mix chips, nuts and 1/2 cup sugar. Sprinkle on top of batter before baking. Bake at 350° for 35 minutes.
Mix all but chocolate chips. Beat for 5 minutes. Fold in 3/4 cup chocolate chips. Pour into greased tube pan and top with remaining chips.
Cook pasta and have ready to serve. Melt butter and sauteed onions. Add blackened spice, shrimp and tomatoes. Cover and simmer for 5 minutes on medium heat, stirring twice. Cut cream cheese into 4 pieces and add to shrimp mixture. Add crab and mushrooms NOW. Cover for 1 minute and then stir until cheese is smooth. Add sour cream and continue to stir. Serve over pasta. Enjoy!!!
Cook rice using package directions. Combine with green beans, chicken, pimentos, water chestnuts, soup, mayonnaise, salt and pepper in bowl; mix well. Spoon into baking dish. Top with cheese. Bake at 300° to 350° until cheese melts and casserole is heated through. Yield: 15 servings.
Half-cook broccoli and put in bottom of a 1 1/2-quart square casserole dish. Mix other ingredients and pour over broccoli. Cook at 350° for 20 minutes. Cracker crumbs and grated sharp cheese may be put over top of mixture before baking.
Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread. Only frost tops of cake layers.
Cream lard and peanut butter together. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add finely chopped dates or nuts and blend well. Sift flour with baking powder. Add to the creamed mixture alternately with milk; mix well. Drop one at a time from teaspoon onto a greased cookie sheet. Bake at 350° for 15 to 20 minutes.
Brown hamburger and sausage together; drain. Heat in oven to melt cheese chunks and serve warm. I usually put in a crock-pot after it is all melted.
Layer cabbage, diced peppers, onions and pimentos. Make two or three layers. Use the sliced peppers and onions and rest of pimentos by arranging them on the top. Do not stir. Bring to boil sugar, oil, vinegar, celery seed and salt. Boil 2 minutes; pour over cabbage. Do not stir. Let it set for at least 2 hours or overnight. Can be kept up to a week in refrigerator.
Beat cheese until fluffy. Beat in condensed milk. Stir in lemon juice and vanilla. Pour in crust. Chill 3 hours or until set. Top with pie filling. Refrigerate.
Bake white cake in 14 x 9-inch pan as directed on box. Cool. Poke holes in cake approximately every 2 inches. I use the handle of a wooden spoon. Pour can of crushed pineapple including juice over the top and into the holes. Recipe calls for a small can but I have use the larger can. Mix large box instant vanilla pudding. I use sugar-free. Cover cake and crushed pineapple with pudding mixture. Cover with Cool Whip.
Let cream cheese stand at room temperature until soft. Stir in partially thawed raspberries and crushed pineapple. Whip cream; blend into mixture. Pour into individual molds. Set in fridge.
Mix ingredients together. Mix in enough flour to make a dough-like non-sticky cookie dough. Divide into 5 or 6 balls. Pat into 9-inch cake pans. Bake at 450° for 10 to 12 minutes or until done.
Place chicken breasts in shallow baking dish. Sprinkle lightly with salt and pepper. Top with Swiss cheese slices.