HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put flour in wooden dough bowl. In center, make a hole. Put shortening in hole; add milk slowly, working in shortening and milk with your fingers. Continue adding milk until shortening is worked in. Knead dough until it makes a well floured, easy to handle dough. Pinch off small pieces and roll in the palm of hands. Place on baking sheet; using your hands, press dough flat. Bake at 450° until bottoms are brown. Place under broiler until top browns. Serve with homemade butter and homemade syrup. Makes about 12, depending on size.
Cut wing in half at joint. Sprinkle with salt and pepper. In deep fryer, place oil and heat to high temperature. Add half the wings and cook (about 10 minutes). Stir occasionally. When brown and crisp, remove and drain. Repeat until all wings are cooked. Melt butter in saucepan. Add hot sauce and vinegar. Pour over cooked wings. Serve with Bleu cheese dressing and celery.
Mix all ingredients in a mixing bowl (save a little butter). Crumble saltines and sprinkle on top. Sprinkle with cheese and drizzle butter over all. Sprinkle top with paprika. Bake for 1 hour at 350° until set in a 9 x 13-inch casserole.
Cream together flour, sugar, salt, vanilla, eggs, sour cream and baking soda. Meanwhile, bring butter, water and cocoa to a boil. Add boiling liquid to first mixture. Pour mixture into a greased and floured cookie sheet pan. Bake at 400° for 20 minutes.
In a small saucepan, stir together sugar, cocoa powder and cornstarch. Add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes. Stir in vanilla. Serve the sauce warm or cool on low-fat ice cream, frozen yogurt or angel food cake. Top with fresh fruit, i.e. strawberries, raspberries, peaches and apricots. M-m-m Good, good, good!
In a saucepan, bring syrup to a rolling boil for 1 minute. Beat egg whites and salt. Pour hot syrup over stiffly beaten eggs and continue beating until it forms peaks. Add vanilla and a few drops of food coloring (optional). Makes enough to ice a large layer cake.
In large salad bowl, combine cabbage, green onions and chicken; cover and chill if made ahead. In a small bowl, stir together sugar, vinegar, oil, pepper and flavor packet from noodle soup. Stir until sugar is dissolved. Pour dressing over cabbage mixture and toss together. Cover and chill up to 2 hours. Toast almonds. Just before serving, crumble dry noodles from the soup mix into salad. Add nuts and seeds and toss. Can add soy sauce or sesame oil for flavor.
Drain juice off canned fruit into a bowl. Add juice from cherries and cut them in half. Add all fruit (canned and fresh) together. Add the juices to fruit and mix up. If not sweet enough, can add sugar to desired taste.
Freeze Oreos and then grind. Beat milk, cream cheese, Cool Whip and pudding. Layer Oreo on bottom, pudding mixture, Oreo, mixture, Oreo, etc. Put in a flowerpot-like dish for added excitement. Garnish with gummy worms or add silk flowers for "real" dirt cake.
Combine Milnot, sugar, egg yolks and margarine in pan. Cover over medium heat until thick, stirring constantly. Add vanilla, coconut and pecans. Spread on cake.
Melt Hershey bars in double boiler. Put layer of marshmallows in 9 x 9 x 2 pan and pour chocolate over them.
Boil hamburger in frypan with chopped onion, bouillon and water. Drain some for gravy. Make mashed potatoes. Drain can green beans, carrots or corn. After hamburger is drained, put in casserole with a little water from hamburger.
Cook and mash squash. Combine and beat sugar, melted margarine, eggs, vanilla and milk. Add this mixture to the squash.
Mix shortening, sugar, eggs and flavoring thoroughly. Measure flour by dipping method. Stir flour, baking powder and salt together. Blend in. Chill at least 1 hour.
Chop and steam veggies. Then cook the soup per directions on can. Pour over veggies as a sauce. Delicious and fast!
Mix together first 6 ingredients. Pour 1/2 the batter on a greased cookie sheet with sides (10 x 15-inch). Spread pie filling over batter by spoonfuls on top of pie filling. Bake at 350° for about 40 minutes or until golden brown.
Bring raisins to a boil in water to soften; drain them. Drain canned fruit. Combine all fruit in large bowl. Add yogurt. Puree in food processor or mash well. Soften cream cheese in milk. Add to pancake mix, oil and egg yolks; beat well. Fold in fruit mixture. Beat egg whites until stiff and fold into mixture. Heat large skillet, lightly greased. Pour about 1/4 cup mixture for each pancake. Turn when pancake edges look cooked, cooking both sides until golden brown. Serve with your favorite pancake syrup and jellies. Also a mixture of fresh fruit with a dressing of 1 tablespoon honey and Cool Whip.
In a heavy saucepan, combine butter, sugar and milk. Heat stirring constantly until mixture boils. Stir to dissolve sugar; remove from heat and cool slightly. Beat confectioners sugar into mixture until desired spreading consistency is reached. Add vanilla and mix. Variation: 3/4 cup chopped nuts.
Dissolve Jell-O in hot water. Add pineapple; mix and let set.
Mix sugar, flour and salt. Put these in the unbaked pie crust, evenly spread. Mix with finger with 1/2 to 3/4 cup milk in pie crust. Cut butter into tiny pieces, drop on top of pie. Sprinkle nutmeg on top. Bake at 450° for one hour, covered with aluminum foil. Then bake at 350° until done.
In large mixing bowl, beat eggs until thickened and lemon-colored. Gradually add sugar, beating until mixture is thick. Stir in Marshmallow Creme; stir in milk, whipping cream and vanilla. Freeze in 1-gallon ice cream freezer, following manufacturer's directions. Makes 1 1/2 quarts.
Blend first 5 ingredients in mixer, beating 6 minutes at medium speed for 6 minutes. Bake in greased and sugared 8-inch tube pan. Cool in pan for 10 minutes; turn out and poke holes in top. Glaze with confectioners sugar mixed with juice of 2 lemons or 1 lemon and 1 teaspoon lemon extract and water.
Brown and drain meat. Add tomato sauce, taco sauce and taco seasoning to meat. In a casserole dish, lay 6 tortillas overlapping each other. Pour half of the meat mixture over them. Spread the cottage cheese that has been mixed with 2 eggs over that. Put 6 more tortillas on top of cheese/egg mixture. Pour remaining meat over tortillas and sprinkle with cheeses. Bake 30 minutes at 375°.
Beat egg in a large bowl. Add oleo, sugars, water and vanilla; mix. Add soda and salt to flour. Sift into the batter; mix. Spread in a 9 x 13-inch pan. Sprinkle chocolate chips over the top. Bake at 350° for 30 to 35 minutes.
Mix in bowl. Melt 1 (12 ounce) block of vanilla bark over double boiler. Mix together. Drop by teaspoon on wax paper. Set in about 15 to 20 minutes.
Brown ground beef. Drain off fat. Add salsa. Simmer together for 20 minutes. In an 8 x 8-inch pan, put down a layer of nacho chips. Cover with a layer of meat/salsa mixture. Sprinkle on a layer of cheese. Repeat layers until pan is full, ending with a layer of cheese. Bake at 350° until bubbly (20 to 30 minutes). Serve with sour cream.
Put dry ingredients in a bowl. Add raisins, chopped walnuts, butter and applesauce; beat until well blended. Pour into greased and floured tube pan. Bake at 350° for 45 to 50 minutes.
Mix all ingredients together. Bake in greased loaf pan. When done, leave in pan. Pour icing over cake. Bake at 350° for 30 minutes.
Mix first three ingredients and put in microwave on High for 5 minutes. Stir in peanuts. Microwave 3 to 4 minutes. Stir in remaining ingredients.
Thaw 2 loaves frozen bread dough overnight. Roll out 1 at a time (a little larger than cookie sheet). Use flour like making bread to roll out. Pat down on cookie sheet.
Break tuna in small pieces. Add sour cream and dressing mix. Stir until well blended. Refrigerate for several hours. Good with corn chips, Triscuits or any cracker.
Sift together flour, sugar, baking powder, soda and salt. Stir in shortening. Meanwhile, dissolve yeast in 2 tablespoons warm water. Add the buttermilk to mixture. Mix well.
Mix by hand the cake mix, oleo and egg. Pour into bottom of 9 x 13-inch buttered pan. Mixture will be stiff. Sprinkle with chopped nuts. Mix with mixer the cream cheese, eggs and powdered sugar. Pour over nuts. Bake at 350° until golden brown (30 to 35 minutes).
Cook macaroni; drain. Add margarine and grated cheese. In separate bowl, beat eggs; add milk and stir. Pour over macaroni and mix. Add salt and pepper. Pour into large casserole (sprayed with Pam). Sprinkle top with paprika. Bake at 400° for 25 to 30 minutes.
Trim fat from steak; cut into 1-inch pieces and place in a zip-top heavy-duty plastic bag. Combine Italian dressing and wine; pour over steak. Seal bag and marinate in refrigerator 8 hours, turning bag occasionally. Cook onions in boiling water to cover 3 minutes; drain well and set aside.
Brown sausage	in a large skillet. Add the onion and pepper. Cook until tender. Drain off grease. Add potatoes; cook for 6 to 8 minutes or until tender. Add eggs; stir. Cook until eggs are set. Brown tortillas in hot oil. Divide filling mixture between 12 tortillas, placing picante sauce down the center.	Sprinkle with cheese (sour cream on side). Burritos can be made in advance, refrigerated or frozen. Heat in microwave.
In large saucepan, add enough salted water to ribs to cover. Cover pan and simmer until almost tender or done, about 1 hour. Meanwhile, in saucepan, melt butter; add garlic and cook 4 to 5 minutes. Add rest of ingredients and bring to boiling. Drain ribs; place in shallow baking pan. Pour boiling sauce over ribs. Bake in 350° oven for 20 minutes, basting often. Makes 4 servings.
Trim fat off meat. Cut into 1 1/2-inch cubes. Heat oil in 5-quart Dutch oven. Brown meat and onion in oil. Stir in remaining ingredients. Bake in preheated 325° oven for about 2 1/2 hours.
Preheat oven to 375°. Arrange chicken in 12 x 8-inch baking dish and sprinkle with salt and pepper. Combine orange juice, honey, soy sauce and ginger in cup until blended. Pour over chicken. Bake 40 minute, turning chicken twice. Arrange oranges over chicken. Bake 10 to 15 minutes more. Serve with rice. Makes 4 servings.
Mix ingredients in order given in a large bowl. Pour into lightly greased 9 x 9-inch pan. Sprinkle top with nuts. Bake at 350° for 30 minutes. This is good served warm with ice cream.
Mix all together and bring to a boil. Once the mixture has boiled for several minutes place in clean mason jars. After putting lid and ring on the jars, turn them upside down so that they will seal. These taste wonderful and are so easy to make!
Pour boiling water over fruit, raisins, dates, nuts and soda. Let stand while mixing the other ingredients. Mix altogether and bake in loaf pan at 325° for about 1 hour.
Mix first 2 ingredients together with a fork. Mix in the flour well with hands. Chill several hours. Roll out on a board or table covered with confectioners sugar (approximately 1 cup will be used). Cut dough in oblong 1 x 3-inch pieces.
Preheat oven to 350°. Cream butter and sugar; add eggs. Then add bananas, flour and baking soda. Mix in nuts and chocolate chips. Pour into a 5 x 9-inch pan. Bake at 350° for 1 hour.
Bring 6 cups of water to a boil in a large saucepan. Add shrimp and cook 3 minutes or until done. Drain and rinse in cold water. Peel and chill.
Cook the milk and flour until thick; cool. Beat last 4 ingredients until fluffy, then add cooked mixture. Beat until fluffy. (Double ingredients for layer cake.)
Combine sugar and water in a large pot and boil for 4 minutes. Let cool. Add rest of ingredients and put into plastic containers and freeze. When ready to serve, thaw and mix. Add equal parts of ginger ale.
Place in greased pan 1 loaf raisin bread, diced. Beat together eggs, brown sugar, 1 stick butter and cinnamon. Bake 1 hour at 250°. After baking, cover with the following sauce.
Mix first 3 ingredients. Add nuts and mix together. Put into a greased 9 x 13 x 2-inch cake pan.
Cook noodles in boiling water; drain and toss with salad oil. Set aside. Combine cottage cheese and sour cream; set aside. Brown ground beef; drain and then add salt, pepper and spaghetti sauce. Mix well.
Cream butter and sugar; add dry ingredients, egg, vinegar and water. Cook in top of double boiler until thickened, stirring constantly. Line pie pan with pastry. Bake in 350° oven for 3 minutes. Pour in filling and continue baking until crust is brown.
Brown ground beef and onion or cook chicken; drain. Add all other ingredients; simmer 5 minutes. Dip each tortilla in sauce to coat each side. Place in 13 x 9-inch pan and fill with 2 to 3 tablespoons filling. Do all the tortillas; roll as you fill. Cover with all remaining sauce. Top with the shredded cheese. Bake at 350° for 20 to 30 minutes.
Heat oven to 375°. Mix 1 cup Mozzarella cheese, spinach, corn, Ricotta and egg. Place about 1/2 cup mixture down center of each tortilla. Roll tightly; arrange seam side down in greased 13 x 9-inch baking dish. Mix tomatoes, tomato sauce and basil; spoon over filled tortillas. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake 30 minutes. Makes 6 servings.
Melt the butterscotch morsels over low heat. Remove and add the peanuts and noodles. Mix well. Drop by teaspoon on wax paper.
Heat oven to 350°. Put mixture into a cupcake/muffin pan. Fill each hole with the same amount. Bake 30 minutes.
Mix large package of instant vanilla pudding according to the package. (You can also use 2 small boxes.) Add to this 1/2 of large Cool Whip and 1/2 of sour cream. Mix really well. Layer vanilla wafers, bananas and pudding mix. Keep layering, ending with pudding. May garnish with bananas.
Pour half of the prepared cake mix into a greased 13 x 9-inch pan. Bake for 15 minutes.
Mix together sour cream, Tang and milk. Let set for 20 minutes, then add 1 container Cool Whip and mix well. Pour into Graham Cracker pie shell. Refrigerate. Better if chilled.
Melt 1/4 cup of margarine (half the stick) in an 8-inch square pan. Drain pineapple; reserve syrup. Arrange pineapple slices in pan. Place cherries in center of pineapple rings. Cream together remaining 1/4 cup margarine and sugar. Add egg and vanilla. Mix together flour, baking powder and salt; add alternately flour mixture and reserved syrup to bowl, beating just until smooth. Pour evenly over fruit in pan. Bake in a 350° oven about 40 minutes or until done. Cool in pan 5 minutes; invert onto serving plate. Serve warm.
Brown the ground beef with onion, green pepper and garlic. Add the soups and 1 soup can of water. Let simmer for 1 hour. Add the cheese, salt, pepper and m.s.g. and stir until the cheese is melted. Cook spaghetti according to package directions. Drain well and add to meat mixture. Put into a greased 1 1/2 to 2-quart casserole and top with more cheese. Bake at 350° until very hot and bubbly.
Cream butter. Add sugar gradually. Beat until fluffy. Add eggs one at a time. Add vanilla. Sift dry ingredients together and add to mixture, alternating with buttermilk. Cok in three cake pans at 350°.
Combine all ingredients, cover and refrigerate at least 6 hours. Serve with assorted chopped vegies.
Dissolve jello in boiling water. Dissolve cheese in jello and water. Stir in Pet milk. Add pineapple and juice and nuts. Place in fridge.
In a saucepan, put broccoli, onion, celery, oleo and 1/2 cup water. Cook on medium for 5 minutes in a greased casserole dish. Dump broccoli mixture, plus remaining ingredients, except bread crumbs. Add bread crumbs last. Bake at 350° for 45 minutes. Serves 4 to 5.
Boil potatoes well in 1 1/4 cups boiling water, until tender. Strain and save 1 cup of the potato water. Mash potatoes into a bowl, add butter, 1 tablespoon sugar and salt. When potato water and potato mixture are cooled to lukewarm, mix dissolved yeast cake in potato water and then combine with mashed potato mixture. Beat well. Sift in flour, beating continuously. Knead until smooth and spongy, then return to a well-greased bowl. Cover with a damp tea towel and place away from draft. Let double in bulk for about 3 hours, depending on heat and humidity.
Mix sugar, cocoa, oleo and sweet milk and boil 1 minute, then add peanut butter, chopped nuts, oats and vanilla. Mix well and drop by spoonful to wax paper and allow to cool.
Mix cranberry juice cocktail and pineapple juice in a very large pitcher. Cover and put in the refrigerator for at least 2 hours. Add the ginger ale. Pour into glasses and top each with a small scoop of sherbet. Makes 12 to 15 servings.
Combine egg, water, 2 tablespoons taco sauce, peppers, salt and pepper. Coat nonstick skillet with Pam. Cook egg mixture in skillet, stirring frequently. Warm tortillas. Top each tortilla with 1 tablespoon taco sauce and cheese along with eggs. Place seam-side down on platter. Top with remaining sauce and cheese. Serves 6.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. In a large bowl, mix flour, sugar, baking powder and salt. With pastry blender or 2 knives used scissor fashion, cut in margarine or butter until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl beat eggs slightly; beat in milk and vanilla until well mixed. Stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.
Wrap all ingredients in heavy foil. Place on a shallow pan or a cookie sheet and bake in a 350° oven for 1 hour. Delicious, quick and easy clean-up.
Combine sugar and flour; stir in eggs, melted butter and buttermilk. Mix well. Stir in extracts. Pour into unbaked pie shell and bake at 415° for 10 minutes. Reduce heat to 350° and bake 35 minutes more. Bake in chilled pie shell. Do not open door while baking.
These are approximate measurements. Extra mayonnaise or mustard may be added according to taste. Sauce should taste salty.
Combine pork, bread crumbs, egg, soy sauce, ginger and mustard. Mix well. Shape into 4 to 6 patties. Heat oil in a large frying pan. Brown patties in oil; drain fat. Add green pepper, onion and pineapple with juice. Cover and simmer for 20 minutes. Blend together sugar, cornstarch, vinegar and water. Add to frying pan. Stir until thickened and clear. Serve over cooked rice.
Run mint leaves around inside of punch bowl then drop the bruised leaves in bottom of bowl. Combine remaining ingredients in punch bowl and mix well.
Stir 2 Milky Way bars, sliced and 1/4 cup milk in large saucepan over low heat until smooth. Remove from heat and stir in butter until just melted. Stir in remaining milk and egg. Add the flour blended with the soda, cinnamon and salt, stirring only until ingredients are moistened. Spoon half the batter into 12 cupcake paper-lined muffin tins.
Combine meat, rice, salt, pepper and onion. Shape in small balls. Blend soup and water; heat until mixture begins to simmer. Add meat balls. Cook until done. Makes 6 to 8 servings.
Combine grape, lemon juice and cider to suit taste. Just before serving, add ginger ale. Fill glasses about 3/4 full and drop a scoop of sherbet on top. Yields 5 to 6 servings.
Melt stick of butter and saut onion and bell pepper. Add Rotel diced tomatoes, and Velveeta. Cook mixture over low heat, until all cheese melts. Put potatoes in 9 x 13 casserole dish, over with cheese mixture and bake at 350° about 20 minutes or until heated through.
Cook in long casserole dish with pork chops on top for 1 hour at 350°. Cover with tinfoil.
Roll biscuits out. Wrap around wieners and put in greased pan. Bake for 20 minutes at 300° or until done.
Cut each biscuit into 4 equal parts. Mix sugar and cinnamon in bowl. Roll each biscuit piece in mixture. Then layer each piece in a Bundt pan.
Preheat oven to 350°. Grease and flour a loaf pan. Combine shortening and sugar in large bowl. Beat at medium speed of electric mixer until creamed. Add eggs, bananas and vanilla; mix. Beat until blended. Combine flour, baking soda and salt. Add at low speed of electric mixer. Mix just until blended. Stir in pecans. Pour batter into pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan to cooling rack.
Preheat oven to 350°. In large bowl on low, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice. Mix until crumbly. Press into bottom of 15 x 10-inch pan. Set aside.
Mix first 6 ingredients and pat out 1/2-inch thick on a buttered baking sheet. Put into freezer until you can cut them. Cut in 1 x 2-inch strips. Dip in a mixture of melted paraffin and chocolate chips while chocolate mixture is warm.
Brown chicken in small amount of oil. Pour sauce over it and cook about 45 minutes to 1 hour.
Mix sugar and cocoa. Stir in milk. Add butter. Bring to a boil. Add marshmallows and vanilla. Reduce heat and cook until melted or until soft ball stage. Beat with mixer until thick enough to spread over "Basic Pound Cake Layers".
Combine cake mix, sour cream, sugar, cooking oil and vanilla. Add eggs, one at a time, beating well after each. Mixture will be thick.
Combine soup, milk, celery, green pepper, onion, salt, pepper and paprika; set aside. In a greased casserole cover bottom with 1/2 pound diced chicken. Spread half of soup mixture over the eggs. Top with 1/2 cup cracker crumbs and repeat layers twice more using remaining eggs, chicken, soup mixture and cracker crumbs. Drizzle with butter and bake at 375° for 1 hour. Serves 6.
Grease a shallow baking dish. Sprinkle bottom of pan with chipped beef, cut into small pieces. Roll up chicken breasts in one slice of bacon each and place on beef. Mix can of mushroom soup with a cup of sour cream and mushrooms. Pour over top of chicken pieces.
Cube bread and place on bottom of a greased casserole dish. Grate cheese and sprinkle on bread. Cook sausage and drain. Place between paper towels to rid excess grease. Then sprinkle over the cheese. Beat together eggs, milk, dry mustard, salt and cayenne pepper. Pour over casserole. Refrigerate overnight. Bake at 350° for 1 hour (uncovered). Goes well with Curried Fruit.
Arrange crescent rolls with bases overlapping in a star shaped pattern on a big baking stone or cookie sheet, leaving a 3 inch circle in the center. Mix remaining ingredients in a 2 quart bowl.
In mixing bowl, beat cream cheese, milk, dill, salt and pepper until smooth. Stir in chicken, celery and onions. Unroll crescent dough, separate into 12 rectangles, place on baking sheet and press perforations together.
Mix dry ingredients. Add egg and milk. Mix. Add thinly sliced apples. Drop batter by spoon into hot fat. Serves 12.
Cut a pocket in steak by making a horizontal cut through the center of the steak parallel to the surface of the meat, about 1-inch from each side. Combine cheese, garlic and chili powder. Stuff mixture evenly into pocket of steak. Close with picks. Place on grid over medium-low coals. Cover grill. Cook 30 to 36 minutes for rare to medium. Cool to slice crosswise.
Dissolve yeast in 1/4 cup water. In large bowl, mix sugar, oil, water and salt. Stir beaten eggs into yeast mixture and add to water mixture. Add flour. Stir well. Put in fridge overnight or all day. Roll out adding flour as needed. Cut rolls and put on greased cookie sheet. Let rise 3 hours. Bake at 400° for 10 minutes.
Preheat oven to 350°. Grease and dust with flour a 9 x 1-inch pan. Melt margarine over low heat. Add brown sugar, granulated sugar and vanilla. Blend thoroughly. Add eggs, one at a time, beating after each one. Fold in flour and nuts. Spread in pan and bake 40 minutes.
Mix together and store in jars. Put 1/3 cup in mug and add hot water.
Chop carrots. In mixing bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add Crisco, eggs and carrots. Mix until moistened. Beat with electric mixer for 2 minutes. Spread evenly in greased and floured 9 x 9 x 2-inch baking pan. Bake for 35 minutes at 325°. Cool.
Combine chicken broth and 2 cans water in Dutch oven. Bring to a boil. Add biscuits, halved or quartered, to broth. Drop biscuits slowly. Reduce heat slightly. Add black pepper to taste preference.
Preheat oven to 400°. In a medium bowl place beef, bread crumbs, onion, egg, 2 tablespoons water, Worcestershire sauce and black pepper. Mix with hands until well combined.