HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Blend in butter. Add sour milk. Turn out onto floured board. Pat or roll gently to 1/2 to 1-inch thick in a rectangle about 4 x 8 inches. Cut in 16 triangles. Place on baking sheet. Brush with egg wash. Bake in hot oven (400°) about 15 minutes. Makes 16 scones.
Preheat oven to 350° 10 minutes before baking. Grease and flour a 10-inch tube pan. Heat milk, shortening and water to very warm. Blend 1 1/3 cups flour with sugar, salt and dry yeast in large bowl. Blend warm liquids into flour at medium speed for 2 minutes. Add 2/3 cup remaining flour and eggs and beat at high speed for 2 minutes. Add rest of flour and mix well. Cover and let rise until double, about 1 hour and 15 minutes. Punch down and turn into prepared pan. Cover and let rise about 30 minutes. Bake at 350° for 40 to 50 minutes.
Mix fruit and 1/2 sugar; let stand 30 minutes. Mix flour, sugar and milk. Melt butter. Pour batter over butter. Pour peaches over batter; do not stir. Bake 1 hour at 325°.
Mix well; pour in buttered casserole. Bake at 250° for 45 minutes. The last 15 minutes, put grated cheese on top. Before corn is added, put in blender to mix.
Mix together and pour into a greased casserole dish. Sprinkle topping over potatoes and bake at 350° for 35 minutes.
Fry sausage and hamburger. Season to taste. Drain well. Cook spaghetti. Drain. Dump all ingredients, except cheeses and bell pepper, in large baking pan. (Mix so everything is evenly dispersed.) Sprinkle cheeses over top, then lay bell pepper slices over cheese. Bake at 400° until cheeses are melted. Serves many!
Mix sugar and Jell-O together. Add boiling water; mix well. Add pineapple and orange juice. Freeze in plastic 1 gallon containers or 1 gallon plastic bags. When ready to serve, add ginger ale.
Mix cracker crumbs and melted butter together for crust. Pat in bottom of 9 x 13-inch Pyrex dish. Mix all other ingredients, except Cool Whip and nuts. Pour over cracker crumbs. Top with Cool Whip and sprinkle with nuts. Freeze for at least 3 hours.
Brown meat and drain. Blend next 4 ingredients and stir into meat. Salt and pepper to taste. Add cheese and onions and pour into pie shell. Bake 35 to 40 minutes at 350°.
Mix all ingredients well. Must be Hellmann's (do not substitute). This dip tastes better if you make it the night before and refrigerate.
Mix together butter, sugars and eggs. Mix soda with sour cream and add to egg mixture. Sift dry ingredients together and add to creamed mixture. Add raisins or nuts, if desired. Pour batter into cupcake pans. Bake at 350° for 20 minutes.
Mix cake mix, margarine, 1 egg and nuts until crumbly. Pat into a greased 9 x 13-inch pan. Whip 1 egg. Add 10x sugar and cream cheese. Spread on top of crumbly mix. Bake at 350° for 35 to 40 minutes. Cool; cut into squares.
Cook until tender and then add California Blend frozen carrots, cauliflower and broccoli. Cook until tender and then add 2 cans cream of chicken soup and 1 pound Velveeta cheese, melted.
Cook first 4 ingredients in a large pot for 20 minutes. Add potatoes and frozen vegetables. Cook another 20 minutes. Add soup and cheese. Stir often until cheese melts, cooking on low heat. Delicious!
In 10-inch skillet, melt butter; stir in pecans and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until sugar melts and pecans brown (8 minutes). Meanwhile, in large bowl, combine all remaining ingredients. Stir in caramelized pecans. Spread on waxed paper; cool completely. Break clusters into individual pecans. Store in tightly covered container.
Fry sausage and drain. Add peas and juice, onion, salt, pepper, water and sausage. Bring to a boil and cook on medium heat 30 to 45 minutes. Add cooked rice and let simmer 10 minutes.
Cook macaroni as directed on box; drain and cool. Mix with olives and vegetables. Sprinkle vinegar over and toss. Season with salt and pepper. Thin mayonnaise with 1 tablespoon olive juice and mix into salad. Season with pepper and a little celery seed.
Combine flour, oatmeal, soda, cinnamon and salt; set aside. Cream butter and sugars; add egg and vanilla. Alternate additions of dry ingredients and pumpkin into creamed mixture. Stir in chocolate chips.
I slice the carrots in food processor, then steam or cook in microwave oven until a little over half done. Heat soup and add oil, vinegar, sugar, onion, pepper and mustard. Add cooked carrots to other ingredients and let stand several hours in refrigerator, preferably overnight. Stir several times. Serve cold or room temperature.
Preheat oven to 200°. Put egg whites and salt in bowl of mixer. Beat until foamy. Gradually add sugar until 1 1/4 cups have been added. Beat until not grainy. Fold in remaining 1/4 cup sugar and the vanilla into meringue. Fill a pastry bag with mixture and pipe onto lightly greased cookie sheet. Bake 1 hour until completely dry. Remove from pan and put on rack to cool. Fill each cup with Lemon Curd and top with fresh strawberries.
Add to cake mix. Mix together. Pour into 2 (9-inch) pans, greased and floured. Bake as directed on cake box.
Mix Jell-O, boiling water and sugar until dissolved. Mix separately unflavored gelatine, cold water and lemon juice until dissolved. Add to Jell-O mixture. Pour into 11 x 17-inch dish and chill until set. Cut into small squares. Three or four flavors in one fancy dish is impressive! Will hold shape for few hours outside refrigerator.
Brown ground beef and onion; drain. Place cooked, drained mixed vegetables, ground beef and tomato soup in greased casserole dish. Bake at 325° for 20 to 30 minutes.
Blend all ingredients thoroughly. Chill for at least 1 hour before serving. Serve with crackers or in a hollowed out, round bread loaf.
Whip cream cheese and next 5 ingredients. Fold in whipped topping. Freeze. Serves 8 to 10. Serve frozen.
Place chicken breasts in a well greased casserole dish. Mix remaining ingredients and pour over chicken. Bake at 400 degrees for 30 minutes. Serve immediately.
Mix mayonnaise and bacon and add to potatoes, onion and Cheddar cheese. Place olives on top. Bake at 425° for 45 minutes (uncovered).
Combine apples, spices and tapioca in baking dish. Dot with butter and bake in 350° oven until bubbly and tender.
Mix all ingredients except Ranch dressing together. Prepare Ranch dressing according to package instructions. Pour 1/2 of dressing over macaroni salad. Mix. Refrigerate overnight. Add remainder of dressing prior to serving.
Heat oven to 400°. Heat water in saucepan with oleo to a rolling boil in the pan. Stir vigorously over low heat until mixture forms a ball that leaves pan after adding the flour, about 1 minute. Remove from heat. Beat in eggs thoroughly, one at a time. Beat until smooth and mixture breaks off when spoon is raised. Drop dough by scant 1/4 cupfuls about 2 inches apart onto ungreased baking sheet. Bake 45 to 50 minutes or until puffed and golden brown. Allow to cool slowly away from drafts. Cut off tops with sharp knife. Scoop out any strands of soft dough. Fill with desired flavor of pudding. Sprinkle with powdered sugar if desired. Makes 12 large or 40 small.
Mince mushrooms. Combine with cream cheese and seasoned salt. Divide crescent rolls into 4 rectangles. Spread cream cheese mixture. Roll up lengthwise and cut each in 4 pieces. Brush lightly with beaten egg and sprinkle with poppy seed. Bake until light golden brown at 375° (12 to 15 minutes).
Combine eggs, milk, sugar, vanilla, and salt; mix well. Pour into pastry shell; bake at 425° for 30 to 40 minutes or until a knife inserted halfway between center and edge comes out clean. Serve slightly warm or cold.
Blend dry ingredients. Place in shallow bowl. Beat egg whites with pepper sauce. Coat chicken strips with oats. Dip in egg mixture and then in oats. Place in broiler rack, sprayed with Pam to coat. Broil 4 inches from heat for 3 minutes. Remove from oven; turn over. Spray with Pam. Return to oven; cook 2 to 3 minutes longer. Serve with light Ranch dressing as dip.
Place ground pork in a large pan and cover 1/2-inch above meat with water. Boil for 1 hour, keeping water to meat level. Add garlic and onion salt. After boiling for 1 hour, add allspice and cloves. Continue to boil and simmer for another hour. When done simmering, pour into bowl and let cool completely before refrigerating.
Boil raisins and water slowly until most of the water is taken up. Add the 1 1/2 cup milk; mix remaining ingredients with the 1/2 cup of half and half and add to the raisins and cook until thick. Top with meringue from egg whites.
Preheat oven to 350°. Tear each bread slice into 6 pieces. Put it into food processor and crumb bread. Transfer to large bowl. Chop green pepper and quartered onion fine and add to chopped bread pieces. Add with ground beef, salt and pepper. Combine egg and milk. Mix all meat mixture and blend ingredients thoroughly by hand. Bake at 350° for 1 hour.
Combine sugar, oleo, pecans and vanilla in a saucepan. Boil for 3 minutes. Split graham crackers about 40 small pieces. Put on cookie sheet and pour glaze over graham crackers. Bake at 300 degrees for 12 minutes. Put on wax paper.
Mix all ingredients. Place balls on greased cookie sheet. Bake at 275° for approximately 20 minutes.
Mix all ingredients, except tomatoes, and form into balls. Brown in skillet. Add tomato sauce. Cover and cook at low temperature until rice is done (about 1 1/2 hours).
Mix all ingredients. Place in casserole dish and top with bread crumbs. Bake at 350° for 30 to 40 minutes.
Wash ribs. Combine vinegar, water and soda in a large bowl and soak ribs for 10 minutes. Rinse.
Cook dates with honey in water for about 10 to 15 minutes, stirring frequently until smooth. Stir and combine with rest of ingredients. Makes 1 cup.
Season chicken breasts with salt and pepper. Melt butter. Roll chicken in butter, skin side up. Pour cherry over chicken and bake at 350° for 1 hour. Place 4 to 6 cups of cooked white rice in casserole dish. Combine the soup, sour cream, drippings from chicken, paprika and mayonnaise. Pour half of mixture over rice. Place chicken (cooked) on top. Cover with rest of remaining mixture. Bake at 350° for 1 hour.
Cook noodles and drain. Salt to taste. Combine tuna, mushroom soup, onion, melted margarine and milk in a bowl. Stir in noodles. Pour into casserole dish and sprinkle with bread crumbs. Bake about 25 minutes at 300°.
Cut the broccoli into florets. Mix well with all ingredients. Chill and serve.
Coat a large, nonstick skillet with vegetable cooking spray. Add the oil. Place over medium-high heat until hot. Add broccoli, cauliflower, carrots, zucchini and garlic; saute 4 minutes. Stir in sugar peas and McKay's broth. Cover and reduce heat. Cook 6 minutes. Stir in blanched tomatoes and cook 3 minutes.
Mix all ingredients together. Place in oven. Bake 1 hour at 350°.
Simmer veggies for about 15 minutes. Add soup and water and simmer for 5 more minutes. Add cornstarch to thicken mixture. Add cooked chicken. Pour mixture into pie shell. Place biscuits on top of chicken mixture. Try to cover most of mixture with biscuits. Bake at 350° for 15 to 20 minutes. Serve warm.
Pour boiling water over raisins, oats, shortening, molasses, sugar and salt in a large bowl. Stir until shortening is melted. Cool to warm.
Mix eggs, sugar, salt and vanilla together; beat slightly. Add melted margarine, flour, cocoa and nuts if using them; mix well. Place in an 8 x 8-inch square pan which has been sprayed with Pam or substitute. Microwave on High for 6 1/2 minutes (650 watt microwave) or on Medium-high for 7 minutes (700 watt microwave). Make another batch for your family!
Boil chicken until done and debone. Cut into small pieces. Cook noodles in soup until tender. Mix noodles and chicken in casserole dish. Top with cheese. Bake in a 350° oven for 20 minutes.
Cut carrots in rounds. Mix all ingredients together in a bowl. Let marinate several hours or overnight in the refrigerator. Wonderful make ahead salad!
Butter a 9 x 9-inch pan. Add all of the mixed ingredients and dot with more butter. Bake at 350° until set (about 1 hour).
In saucepan, blend together butter, flour, salt and cheese. Add milk all at once. Cook and stir until mixture boils. Stir in broccoli. Turn into 1-quart casserole, top with crumbs. Bake in 350° oven for 30 minutes. Serves 6 people.
Roll out biscuits and cut each in half. Wrap biscuit halves around each apple quarter. Pour remaining ingredients over apple wraps. Bake at 375° for one hour.
In medium microwave-safe bowl, place all ingredients. Microwave on High 1 1/2 to 2 minutes or until smooth when stirred. Serve warm sauce over hot poached pears. Makes about 1/2 cup sauce.
Preheat oven to 350°. Mix one beaten egg with softened oleo and cake mix. Press into 13 x 9 x 2-inch pan.
Chill the crab in ice water, then wash crab and remove the top hull,	cleaning out the entrails. Also remove the apron and lungs.	While removing entrails, take yellow fat out of the top hull and put in separate bowl.
Mix all the ingredients except crab. Then add crab meat and cook on stovetop until hot. Serve over rice.
Use only half of the liquid required for jello. Use pineapple juice for the rest of the liquid. Mix all ingredients together and chill.
Trim fat from chops, then brown both sides. Remove from skillet. Add onions and garlic, cooking until tender. Add cabbage, apple, apple juice, vinegar, bay leaf and pepper. Toss well. Add the browned chops, arranging over the top. Cover skillet and cook 20 to 30 minutes on low heat.
Brown hamburger and Jimmy Dean sausage together. Drain grease. Mix meat, tomato paste, tomato sauce and Ragu together. Layer as follows:
Stir the brown sugar and corn syrup together in a small, heavy bottom pan. Cook over low heat, stirring occasionally, for about 6 minutes. Remove from heat; stir in salt, butter and vanilla and blend well.
Cook squash and onion until tender and drain. Melt margarine and mix with stuffing. Place half of stuffing in bottom of long casserole dish. Reserve remaining half. Mix carrots, soup and sour cream with squash and onion. Put on top of stuffing mix. Now, spread the rest of the stuffing mix on top. Bake at 350° for 30 to 40 minutes or until golden brown.
Melt butter. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal, nuts and pretzels; stir. Heat in 200° oven for 1 hour.
In food processor, combine all ingredients except egg whites, pecans and preserves. Shape rounded teaspoonfuls of dough into 1-inch balls. In small bowl, beat egg whites until foamy. Dip balls into egg whites; roll in finely chopped pecans. Place 1-inch apart on greased cookie sheet. Make depression in each cookie with back of teaspoon. Bake at 375° for 8 minutes. Remove from oven. Fill centers with preserves. Continue baking for 6 to 10 minutes or until light brown. Yield: 3 dozen.
Beat eggs. Add oil, sugar, squash and vanilla. Mix lightly, but well. Add all remaining ingredients. Grease 2 loaf pans and divide batter equally in pans. Bake at 325° for 1 hour.
Preheat oven to 425°. Heat shortening in 9 x 9 x 2-inch or 12 x 8 x 2-inch baking pan. Mix all dry ingredients in bag. Add 2 or 3 pieces of chicken and shake until coated.
Separate crescent dough into 8 triangles and place in an ungreased 12-inch pizza pan OR roll out in an oblong jelly roll pan or Pyrex dish. Press over bottom and up sides to form a crust and seal perforations. Brown sausage; drain fat and spoon over crust. Sprinkle with potatoes. In a bowl, mix together eggs, milk, salt and pepper and pour over potatoes. Top with Cheddar cheese. Bake in 300° to 325° oven for 25 to 30 minutes. Watch the crust to make sure it doesn't brown too quickly! Cut in squares.
Crush Oreos and pour half of them in container and save the rest for the top. Mix vanilla pudding, milk and vanilla for 2 minutes. In a separate bowl, mix cream cheese and margarine. Next, add sugar and beat. Mix in Cool Whip and vanilla pudding. Pour on top of Oreos and then top with the rest of the crushed Oreos.
Dissolve yeast in 1 cup water (105° to 115°). Add sugar, salt and 1 1/2 cups flour, stirring well. Add eggs, butter and remaining flour. Knead until smooth and elastic, approximately 10 minutes. Place dough in greased bowl, turning to coat. Cover and let rise in warm place about 1 hour until double in size. Punch down; divide into 4 equal parts. Roll each part into 1/4-inch thick circle; cut into 8 wedges. Roll up for crescent, starting at wide end. Place on baking sheet; cover and let rise 45 minutes, until double in size. Bake at 400° for 12 to 15 minutes or until golden. Makes 32 rolls.
Mix in this order: sugar, salt, shortening, eggs, buttermilk, soda, flour and baking powder. Roll to thickness desired. Cut with donut cutter and save center for "donut holes." All donuts may be served plain or sugared or powdered sugared.
Mix together butter, milk and eggs. Crumble yeast into mixture. Stir well until yeast disappears. Mix in remaining salt and flour. No kneading is needed. Put into greased bowl and refrigerate overnight. Cover with wax paper or damp towel.
Mix sugar, flour and cocoa together. Add milk and beaten egg yolks. Cook over low heat until thickened, stirring constantly. Add vanilla and butter, stirring in well. Pour into baked pie shell. Heat oven to 425°. Make meringue by beating egg whites and sugar until peak forms. Spread meringue over pie; bake until meringue is brown.
Melt margarine over low heat. Add marshmallows. Stir until melted. Remove from oven. Stir in cereal. Press into greased 13 x 9-inch pan. Cool. Cut into squares.
Brown onion and hamburger; drain. Add rest of ingredients together in skillet; cook 5 minutes. Bake in a shallow pan at 375° for 30 minutes. Place in buns and serve.
Mix chili sauce, brown sugar and mayonnaise together. Wrap chestnut with 1 strip bacon. Spear with toothpick. Wrap 2 cans chestnuts. Place in single layer on baking dish. Add sauce. Bake at 325° for 1 hour. Serve warm.
Beat egg and milk together. Pour into warm nonstick pan. As egg mixture sets, lift gently with spatula so uncooked mixture flows beneath. Cover egg mixture with mushrooms, pimento, basil, parsley, salt and pepper. Fold in half. Serve on heated plate.
Prepare cake mix according to directions. Pour into 15 1/2 x 10 1/2 x 1 jelly roll pan. Bake according to directions until center of cake springs back when touched with finger.
Combine all but last two ingredients together and pour into a well-greased and floured sheet cake pan. Top with brown sugar and chopped pecans.
Mix Jell-O as directed on package. Add dry pudding mix, lemon juice and Sweet 'N Low. Put in refrigerator until lightly chilled. Stir in Cool Whip. Pour into graham cracker crust.
Add tomatoes, onion, pepper, bacon fat, chili sauce, hot pepper and salt and bring to a boil. Add potatoes; cook slowly. Add shrimp during last 5 minutes. Serve with bacon bits.
In a medium mixing bowl stir together egg, cereal, carrots, yogurt, tomato juice, molasses, and oil. Let stand for 5 min. In a medium mixing bowl combine flours, baking soda, and 1/2 teaspoon salt; make a well in the center. Add molasses mixture all at once to dry ingredients, stirring just till moistened.
Work the first 3 ingredients together in a bowl. In another bowl, add all the remaining ingredients except the water. Mix well, then add water. Into an unbaked pie shell, combine the crumbs and liquid in alternate layers with crumbs on bottom and top. Bake 15 minutes at 450° and then 20 minutes at 350°.
Cook vegetables in salted water for 3 minutes. Drain. Run cold water over and drain. In a large bowl combine vegetables, cucumbers and onion. Combine vinegar, sugar, oil and soy sauce. Stir until well blended and sugar is dissolved. Pour vegetables and toss lightly.
Cook broccoli to crisp and tender stage; drain. Put in bottom of 9 x 13-inch baking dish. Cover with chicken; top with cheese and cover with mixture of milk and soup. Bake at 350° for 25 minutes. Cover with onion rings and bake 5 minutes more.
Beat egg and water together. Gradually beat in enough flour so mixture is smooth and holds together. Drop by teaspoon into boiling soup or stew and boil about 5 minutes.
Drain tomatoes, reserving 1 cup juice. Combine juice, water and next 5 ingredients in a large saucepan. Bring to a boil; add vegetables and rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Yield: 4 to 6 servings.
Mix sugar and cornstarch together in top of double boiler. Add water. Combine egg yolks with juice and beat. Add to sugar mixture and cook over boiling water for 25 minutes or until thick. Add lemon extract, butter and vinegar and stir thoroughly. Pour into pie shell and let cool. Cover with meringue and brown in oven.
Chill bread loaf pans. Using small ice cream dipper, scoop ice cream and sherbet onto cooled cookie sheets. Refreeze until ready to use. Crush sugar wafers into fine crumbs. Line 1 cup wafers in bottom of pans, reserving some for topping. Put Cool Whip into pastry bags and squirt on wafer crumbs. Line 4 chocolate balls on one side and 4 lime balls on other side. Cover with a layer of Cool Whip and in between balls. Line 4 orange balls and 4 raspberry balls the same way; cover again with Cool Whip. Top with remaining crumbs. Cover with plastic wrap; freeze overnight.
Mix cranberry juice, orange, lemon and pineapple juices and water. Chill thoroughly. Pour into punch bowl or pitchers over ice or ice cubes.
With large spoon, beat eggs. Add sugar, syrup and margarine, beating each time an ingredient is added. Stir in pecans. Pour into pie shells and bake at 300° for 1 hour.
Melt oleo, then add sugar and beat well. Add Karo syrup. Add eggs one at a time. Put in pecans. Put in unbaked crust and bake 1 hour at 350°.
Dissolve gelatin in water and add lemon juice. Cool. Cream the cream cheese, sugar and vanilla; add gelatin. Mix well. Fold whipped Milnot into gelatin mixture.
Cream together butter and sugar. Beat in egg yolk. Gradually stir in flour and cinnamon. Add almond extract. Press dough thinly into a jelly roll pan or cookie sheet until sheet is completely covered. (Dough will fill 2 cookie sheets.) Beat egg white slightly with a small amount of water (enough to thin egg white and make it watery). Brush egg white mixture thinly over dough to serve as a glaze. Sprinkle almond slices over dough. Bake at 300° for 25 minutes. Cut cookies into desired size and remove from baking sheet immediately. An alternative method is to make cookies with a cookie press.
Arrange fish in greased baking pan. In bowl, combine remaining ingredients, except cheese; mix well. Spread this mixture over fish and sprinkle with cheese. Bake at 400° for 25 minutes.
Slice eggplant; dice 1/2 of Mozzarella cheese. Mix egg with 1 cup or more milk, garlic powder and Mrs. Dash spice mix in soup dish. Put bread crumbs on flat plate. Dip eggplant in milk and egg mixture, then in bread crumbs. While doing that, put oil in frying pan. Heat oil on medium high. When hot, put eggplant in pan and fry. Let them cook until light brown on both sides. Continue until you finish frying the eggplant. Place oil in baking dish. Then, in layers, place cooked eggplant, Mozzarella, sprinkle grated cheese, and 1 ladle of tomato sauce. Repeat until all of the eggplant is used ending with a layer of sauce. Bake in a 350 degree oven for one hour.
Combine all ingredients in a glass bowl. Cover and chill thoroughly at least 4 hours. Serve in chilled bowls with croutons.
In a mixing bowl, beat together the butter, light brown sugar, vanilla and salt until light and fluffy. Stir in the flour and nuts, just enough to combine. Do not overmix or cookies will be tough. Form the dough into a ball and refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, Port wine, mustard and basil until thoroughly blended. Mix in Cheddar cheese and chopped almonds. Beat to blend thoroughly; pack in crock or small bowls. Cover and refrigerate 24 hours before serving.
Heat oven to 350°. Season well with salt. Place in 13 x 9 x 2-inch pan. Top each pork chop with an onion slice and lemon slice. Place 1 tablespoon brown sugar and 1 tablespoon catsup on top. Cover and bake 1 hour. Uncover and bake 30 minutes, basting occasionally.