HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Cream butter and sugar. Blend in egg, milk and flavoring. Blend in dry ingredients. Chill in refrigerator 2 hours. Roll 1/8 inch thick on a lightly floured board. Cut into shapes with floured cookie cutter. Bake on ungreased cookie sheet in a moderate 375° oven for 10 to 12 minutes. Makes about 5 dozen cookies.
Mix together and put in a casserole. Add slivered almonds. Bake 30 minutes at 350°.
Mix mayonnaise, vinegar, salt and pepper. Mix this with other ingredients. Chill and serve.
Brown meat. Put into casserole. Make gravy. Can add bouillon cubes for flavor. Pour over meat and add Burgundy wine. Put in oven for 2 to 2 1/2 hours at 325°. One hour before serving, add mushrooms and some more Burgundy wine. Serve over rice or wide noodles.
Sift flour and then measure. Cream butter and sugar (a long time for finer texture). Add eggs, one at a time. Add milk and flour alternately, beginning and ending with flour. Bake at 375° for 55 to 60 minutes. Test for doneness. Bake in Bundt or tube pan.
Trim all excess fat from roast, brown if using chuck or another highly marbled cut. Combine flour, salt and pepper. Coal meat with the flour mixture. Place all vegetables except mushrooms in crock-pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on low setting for 7 to 10 hours. If desired, turn to high setting during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crock-pot. Season to taste before serving.
Prepare cake mix as instructed on back of box. Grease 14 x 18-inch cookie sheet. Pour in cake mixture. Bake as directed until fork comes out clean.
Note: Small amounts of chopped parsley, onion, celery and green pepper are good.
Cook flour and milk until thick; let cool. Cream 10x sugar, Crisco, margarine and vanilla together, then mix with cooled ingredients and beat 10 minutes. Refrigerate. Good on top of yellow cake with strawberries.
Heat butter and oil in large frying pan. Add onion and saute for 2 minutes. Add sausage and cook, crumbling with fork, for 10 minutes, or until lightly browned. Reduce heat to low and add cream, salt and pepper. Continue to cook, stirring constantly, until sauce thickens; do not boil.
Place peaches in crust. Combine 1 cup sugar. 1/3 cup flour and salt. Add eggs and sour cream, stirring until well blended. Spoon over peaches. Combine sugar and 1/2 cup flour; cut in butter until mixture resembles coarse meal. Sprinkle over pie. Bake at 350° for 60 minutes or golden brown. Us sliced peach to garnish.
Press crescent rolls into jelly roll pan. Bake for 8 to 10 minutes at 350°. Mix the Miracle Whip, cream cheese and Ranch dressing. Spread on top of cooled rolls. Top with any combination of chopped veggies. Refrigerate for 2 hours or overnight.
Slice enough cucumbers to make 1 gallon. Soak cucumbers and onions in salt water and ice cubes for 1 hour. Mix remaining ingredients. Drain cucumbers and onions; add to the mixture. After boiling for 1 minute, put in jars and seal. Makes 5 to 6 pints.
Make sure salmon is free of bones and skin. Put cooked salmon and the rest of the ingredients into a food processor. Process until well mixed. Refrigerate. Serve as a cracker spread or as a sandwich.
In saucepan, melt butter and peanut butter. Remove from heat and add remaining ingredients. Mix well and spread into a 9-inch square pan. Let set until firm; cut and serve.
Cook raisins and dates in water. Cook until water is gone. Mix raisins, dates, eggs, applesauce and oil. Add nuts and mix rest of ingredients. Bake in 9 x 13-inch pan or stem pan at 350° for 30 minutes or until done.
In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/4 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yields 16 to 20 servings (3 quarts).
Boil chicken 20 to 25 minutes. Peel skin off. Pick chicken off bone and chop up. Dip tortillas in water from boiled chicken. Line in bowl or a 9 x 13-inch baking dish. Mix onions, cheese, tomatoes, chili powder and garlic salt. Layer chicken on tortillas. Pour mixture over chicken. Mix 2 cans of soups together and spread over top of chicken. Bake at 350° for 30 minutes. Remove from oven and sprinkle with cheese.
Combine first 5 ingredients and boil 3 minutes; cool, then add next 4 ingredients. Pour over fresh fruit.
Put milk and sugar in a saucepan and heat until small bubbles form around pan's edge. Stir in rice and cook, covered, over lowheat about 45 minutes or until rice is tender and most of the milk is absorbed. Stir in vanilla, kiwi and grapes. Put into dessert glasses, garnish with kiwi and serve warm.
Heat oven to 425°. Prepare pastry for pie. In medium pan, cook and stir meat until brown. Drain off fat. Stir in oregano, salt, pepper, crumbs, 1/2 cup tomato sauce, onion and green pepper. Turn into pie crust. Spread cheese topping over filling. Bake about 30 minutes. Stir together remaining tomato sauce and the chili sauce. Serve with pie.
Shred Cheddar cheese; combine with cream cheese and Hidden Valley Ranch dressing. Mix thoroughly. Shape mixture as a ball; roll over pecans.
Melt butter in saucepan. Add garlic and saute on low heat until soft. Remove from heat and stir in remaining ingredients. Stuff each shrimp. Bake at 350° for 10 to 12 minutes. Serves 4.
Heat oil in large skillet. Cut chicken into bite size strips. Combine egg, salt, pepper, mustard and ketchup in bowl. Stir. Dip cut up chicken in mixture and coat with flour. Place in hot oil; fry until done, approximately 5 minutes. Serve with ketchup or barbecue sauce for dipping.
Cook lasagna noodles; drain and set aside. In medium bowl, combine eggs, cottage cheese, Ricotta and Italian seasoning; set aside.
First day, pack cucumbers in jar longways. Mix 1 cup plain salt and 1/2 gallon boiling water; pour over cucumbers. On second day, pour off water and rinse good. Add 1 jar alum. Cover with boiling water. On	third day, pour off water and rinse good. Add plain boiling water. On the fourth day, pour off water, then mix spices in bag with 1/2 gallon vinegar. Boil together. Add to cucumbers and let stand for 7 days. On eighth day, take out of vinegar and slice.	Put cucumbers back in jar. Add sugar until enough syrup covers cucumbers.
Put sherbet into punch bowl and place in refrigerator to thaw. Just before serving, remove bowl from refrigerator and add ginger ale, slowly, stirring well.
Mix all ingredients, except crackers, together. Pour over crackers. Stir occasionally for 2 hours.
Brown chops in fat in heavy skillet; pour off drippings. Add remaining ingredients and cover. Cook over low heat about 1 hour or until chops are tender and sauce has thickened.
Dip mushrooms into milk; dip into pancake mix. Fry in oil at 375° for 2 minutes or until golden brown; drain on paper towels.
Dissolve jello in boiling water. Add berries, stirring occasionally, until thawed. Stir in pineapple, bananas and lemon juice. Pour into dish or mold. Chill until firm. Unmold onto serving platter. Decorate with sprigs of mint. Serve with Dressing.
Cook beef in the water until almost done. Add all other ingredients except potatoes. Cook 1 1/2 hours until vegetables are tender. Add potatoes and cook until they are done. More water may be added, but a good rich broth is very important to taste well.
Combine all ingredients and add beaten egg. Drop by tablespoon in greased frying pan. Fry until golden brown on both sides.
Butter the sides of a saucepan. Combine butter, sugar and syrup. Stir well and bring to hard ball stage. Take off heat and stir in vanilla and soda. Pour over popcorn to coat.
Heat olive oil in saucepot. Add onion and cook until lightly browned. Add and brown ground chuck. Add slowly, a mixture of tomatoes, salt, bay leaf and sweet basil or oregano. Cover saucepot and simmer over very low heat about 2 1/2 hours. Add tomato sauce.
Drain cherry juice and add sugar; boil 3 minutes. Add 1/2 cup boiling water to both packages of Jell-O in a bowl. Add cherry and sugar juice to Jell-O. Add Coca-Cola, mix well and add cherries and pecans. Put in icebox to jell.
Mix with fork the cake mix, oil and eggs. This will form a ball like pizza dough. Pat half of the mixture into a 9 x 13-inch cake pan, ungreased. Melt in saucepan the butter, condensed milk and chocolate chips. Put over cake mixture and then put rest of cake mixture on top. Swirl with knife. Bake at 350° for 20 minutes. Rich, chewy and utterly delicious!
Brown pork chops in skillet; remove. Add onion and brown. Add Minute rice and water. Salt and pepper to taste. I also use Cavender's Greek seasoning. Place pork chops on top of this mixture. Cover and steam for 30 minutes.
Mix oleo, crackers and sugar and put into 8 x 10-inch baking dish. Mix cream cheese, powdered sugar and Dream Whip and spread over cracker crumbs. Cover with your favorite pie filling and put in refrigerator.
Cream shortening and sugar, then add remaining ingredients in order given. Pour into greased and floured pan. Bake 1 hour or until done at 375°.
Mix together cornmeal and cold water and add hot water and margarine. Mix well. Microwave 4 minutes. Stir and microwave 2 to 3 minutes more.
Brown veal and onion; add tomatoes, water and soup and heat. Put in baking pan, cover and bake 1 hour at 325°. Uncover and put cheese on meat; warm until melted.
Dissolve jello in hot water. Add sugar; cool until syrupy, then beat until fluffy. Whip the chilled evaporated milk. Add the lemon juice. Fold into first mixture. Combine crushed vanilla wafers with the melted butter. Line pan with crumb mixture. Add jello mixture. Refrigerate until set.
Cut butter into flour. Add 1/3 cup of sugar, 1 egg and the lemon peel. Press into a ball. Roll out on floured surface. Line bottom and partially up sides of a greased 12-inch spring-form pan with the dough. Decoratively lay apples on pastry and bake for 35 minutes. In a medium bowl, beat 3 eggs, cream, 1/2 cup sugar and vanilla. Pour over apples and bake for 20 to 25 minutes until custard is set.
Mix all ingredients well. Make balls about 1-inch. Place on cookie sheet. Bake at 350° to 375° until brown, 10 to 15 minutes.
Brown cutlets on all sides in 6 tablespoons margarine, until brown. Take out of pan, add 2 tablespoons margarine, add mushrooms. Brown about 5 minutes. Take out of pan. Into pan over medium heat, stir in flour and salt until blended. Gradually stir in chicken broth and half and half milk. Stir constantly until thick. Put chicken broth in pan with mushrooms and simmer for 25 minutes, until cooked. Serve over rice or noodles.
Mix the crumbs and seasonings together. Dip chicken in the milk and roll in the crumb mixture until well coated. Place in a shallow foil-lined baking dish. Bake at 350° for 1 hour. This is an easy way to cook chicken for a large group.
Mix well and bake at 350° for 1 to 1 1/2 hours. Pour off excess fat.
Bake white cake as directed. Beat cream cheese, vanilla pudding and milk. Spread on cake. Drain pineapple and spread over cake. Cover with Cool Whip.
Mix and press in 9-inch pie pan; bake at 400° for 12 minutes.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 7 ingredients. Add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, pecans and raisins. Spoon into 2 (9-inch) loaf pans that have been greased and floured. Bake at 350 degrees for 1 hour or until a wooden pick inserted in middle comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Remove skin and partially drain salmon. Combine all ingredients and mix well. Spoon into greased muffin pans, using 1/4 c. mixture in each muffin cup. Bake at 350 degrees until golden brown.
Sprinkle turkey cutlets with salt and pepper. In bowl, beat egg whites. On plate, mix bread crumbs and cheese. Coat cutlets with egg whites and then crumb mixture. Fry in skillet over medium-high heat with olive oil for 1 to 1 1/2 minutes on each side. Serve with lemon.
Combine vegetables, soup and chicken. Pour into pie shell. Chop boiled egg over chicken mixture. Mix egg, milk and Bisquick mix, then pour over top of mixture. Bake at 350° for 30 minutes or until brown.
Method: Slice banana on bottom of pie crust. Add prepared pie filling. Add chunks of chocolate bar if desired. Let filling set.
Preheat oven to 375°. Combine flour, baking soda and salt. Set aside. Beat peanut butter and butter until fluffy. Add both sugars and beat until light and smooth. Add egg and beat 3 minutes. Add vanilla and mix well. Stir in flour and beat thoroughly. Sprinkle milk over mixture and beat to soften the dough. Fold in chocolate chips and peanuts, then carefully add the candy. Drop by 2 tablespoons clumps on ungreased baking sheet, about 1-inch apart. Bake 10 to 12 minutes or until just browned. Makes about 30.
Melt all the above in sauce pan on stove - DO NOT BURN. Pour hot over 2 bags of popped natural microwave popcorn. Enjoy this watching TV.
Brown and salt hamburger. Add remaining ingredients. Mix and bake 1 hour at 350°. Sprinkle Chinese noodles over top and bake an additional 15 minutes.
Whisk together until well combined. Use with halibut dish or use to make garlic bread.
Mix all of the filling ingredients together well. Divide the filling and spread evenly over tortillas. Roll up tortillas. Cover tightly with plastic wrap, twisting ends. Chill for approximately 3 hours. Unwrap. Cut into slices 1/2 to 3/4-inch thick. Discard ends. Dip into salsa. Eat.
Wash greens thoroughly. Drain. Tear into bite size pieces. Combine greens, bacon and water in a Dutch oven and bring to a boil. Cover, reduce heat and simmer 30 minutes. Add vinegar, pepper flakes, salt and pepper. Cover and cook an additional hour. Remove bacon slices before serving. Yields 6 servings.
Dissolve jello in boiling water. Add sugar, frozen lemonade, juice and extract. Mix well. Freeze in gallon plastic jug. Don't fill to top. Defrost 3 hours before serving. Cut off top of jug; pour in punch bowl. Add 7-Up.
In a large bowl, combine all ingredients except whipped cream; mix well. Gently fold in whipped cream. Cover; refrigerate. Yields ten 1/2-cup servings.
To make a thin crust for pizza, separate each pita into two round pizza crusts. For a thicker crust, use 1 whole pita bread. Place bread, hollow side up, on baking sheet. Spread equal amounts of green pepper, pepperoni and mushrooms or any of your favorite pizza ingredients. Top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake in 350° oven for 20 minutes or until hot and bubbly. Makes 4 servings.
Cut ham slices into strips 3/4-inch wide. Cook cabbage in boiling salted water 10 minutes or until tender crisp; drain thoroughly. Cook onion in oleo in large fry pan 2 minutes. Stir in flour, mustard, salt and pepper. Gradually add milk and cook, stirring constantly until thickened. Stir in ham strips and cabbage; cook slowly 10 minutes or until heated through. Makes 4 to 5 servings.
Cream butter or margarine with sugar in medium size bowl. Gradually add flour, mixing in thoroughly; stir in nuts. Chill. Form teaspoonfuls of dough into marble size balls by rolling lightly between palms of hands. Place on ungreased cookie sheet. Bake in moderate 350° oven for about 20 minutes or until pale golden. Remove from cookie sheet with spatula. While still hot, roll in additional confectioners sugar. Cool on wire cake rack.
Combine sauce and water in bowl. Mix well. In separate bowl, combine Ricotta, cottage, Parmesan and Mozzarella cheeses, egg and nutmeg.
Cut bread into 4 x 2 x 2-inch rectangular logs. Let stand to dry slightly. Blend milk, eggs, sugar, cinnamon, vanilla and nutmeg in medium bowl. Pour into shallow pan large enough to hold bread in 1 layer. Arrange bread in milk mixture, turning to coat all sides. Chill until liquid is absorbed, several hours or overnight.
Cut steak into pieces about 3-inches square. Season with salt, pepper, garlic powder and paprika. Heat oil/butter in heavy skillet (several tablespoons). Quickly brown steak on both sides (do not overcook). Into 1/2 cup water, add soy sauce and Worcestershire sauce. Add this to the steak. Shake and simmer for about 5 minutes. (This last 5 minutes can be done just before serving to allow you to prepare it earlier.) Serve with buttered noodles.
Mix the cake mix, 6 tablespoons of the margarine and 1 cup of oats; mix until crumbly. Save 1 cup of the crumbs for the top. To the remaining crumbs, add the egg and mix well. Press this mixture in a 9 x 13-inch greased pan, then pour a can of cherry pie filling on top. To the 1 cup of crumbs, add 1/4 cup of oats and 2 tablespoons margarine, 1/2 cup nuts and 1/4 cup brown sugar; mix, then put over the cherries. Bake at 350° for 30 to 40 minutes. Serve with whipped cream.
Preheat oven to 375° (moderate). Mix flour, baking powder, allspice and salt. Beat margarine and sugar until creamy. Add egg whites; beat well. Add dry ingredients. Stir in oats, applesauce and raisins. Mix well. Drop by level tablespoonfuls onto greased baking sheet. Bake 11 minutes or until edges are lightly browned. Cool on rack. Makes 5 dozen.
Preheat oven to 425°. Rinse peas to separate. Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stirring frequently. Prepare rolled biscuits as directed on package. Pour hot chicken mixture into an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish and sprinkle with cheese. Place biscuits on cheese. Bake until peas are tender, about 20 minutes.
Mix all ingredients together thoroughly. Form into loaf and bake at 350° for 1 hour.
Heat fruit and mix the jello in it. Put in the refrigerator and let set a little. Beat softened cream cheese and whipping cream together. Fold the cream into the fruited jello and place back in refrigerator until it sets firmly. Serves 6.
Cream the potatoes until smooth. Combine with next 8 ingredients and place in unbaked pie shell. Bake at 425° for 15 minutes. Turn heat to 350° and bake for 1 hour and 20 minutes.
Cook bacon until partially cooked (browned, but still limp). Cut each slice in half and wrap around water chestnut and liver. Secure with toothpick. In shallow dish, combine soy sauce, brown sugar, ginger, garlic powder and 1/4 cup water. Add bacon/chicken livers and refrigerate several hours or overnight. Turn occasionally. Remove from marinade and place on rack in shallow pan. Bake in 400° oven for 15 minutes. Place under broiler for 2 to 3 minutes, until browned and crispy.
Saute mushrooms and onion in butter. Add flour and cook until smooth. Add cream slowly. Then cheese and seasonings. Simmer until cheese melts. Cook green beans in salted water. Drain and mix with sauce. Add water chestnuts and top with slivered, blanched toasted almonds. Bake at 375° for 20 minutes. (Can be made ahead, refrigerated, and then baked for 35 to 40 minutes.)
Roll beef cubes in flour or cornstarch and brown in large skillet in a small amount of oil. Add beef broth and simmer 15 minutes.
Dressing: Shred the peel from the orange; peel and section orange over bowl to catch and reserve 1 teaspoon juice. (Set aside sections.) Combine peel, juice, yogurt, honey and poppy seed. Cover and chill.
Preheat oven to 375°. In a saucepan, combine the chicken, 1/2 cup of milk, sour cream and soup and bring to a boil. Spoon mixture into 6 ungreased 10-ounce casserole dishes or custard cups or pour into an ungreased 9 x 13-inch baking dish.
Boil and mash sweet potatoes; add egg, salt and flour (if mixture is real moist). Blend in raisins. Drop tablespoons of mixture on heated greased frypan. Brown slowly on both sides. Makes about 12 patties.
Dissolve yeast in warm water and set aside. Stir together flour, sugar and baking soda and cut in shortening. Mix buttermilk and yeast water. Stir in flour mixture.	Knead 4 to 5 times. Pat out to 1/4-inch thick.	Place closely together on a lightly greased cookie sheet. Bake at 400° for 15 to 20 minutes or until golden brown. Brush melted butter on top.
Heat the oil in a skillet over medium heat. Pour the flour and jerk seasoning into a large plastic bag, seal and shake to mix. Add the chops, two at a time, reseal and shake to coat. Brown chops in oil and place them on a plate.
Mix all ingredients. Store in airtight container. Use 1/4 cup mix per cup of hot water. May use more, if desired.
Cook ground beef and	drain.	Add rest of ingredients and let cook until desired texture. Serve on buns.
Blend sour cream and cream cheese until smooth. Fold in celery and onion. Add salt, pepper and lemon juice. Add chopped shrimp. Mix thoroughly and refrigerate several hours before serving. May be served with Fritos, Doritos or crackers. May be prepared 2 days in advance. Makes 1 quart.
In a heavy small saucepan, combine light cream, chocolate and sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens. Gradually stir about half of the hot mixture into beaten egg yolks; return yolk mixture to saucepan. Cook and stir over low heat for 2 minutes more. Remove from heat. Stir in vanilla. Pour into 4 or 6 pot de creme cups or small dessert dishes. Cover and chill for 2 to 24 hours. Serve with whipped cream, if desired. Makes 4 to 6 servings.
Scald meal with boiling water, add salt. Cool. Add eggs, milk and melted butter or margarine. Bake in buttered pan (square about 9 x 9-inch) at 450° until browned (about 30 minutes). Good warmed over. Can be frozen.
Heat 2 to 3 minutes on High in microwave. Mix. Place by spoonfuls on waxed paper.
Grease and flour 13 x 9-inch pan. Combine flour, 1 1/2 cups sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients are moistened, then beat at medium speed for 3 minutes. Pour batter into pan. Arrange blueberries on top. Combine remaining sugar and cinnamon. Sprinkle on top. Bake at 325° to 350° for 40 to 50 minutes.
Sift first 3 ingredients together in mixing bowl. Cut in butter or margarine until fine. Stir in raisins, chopped. Blend egg, orange rind, orange juice and sweetener. Sprinkle over mixture, stirring with a fork until it holds together. Shape dough into balls, using a teaspoonful for each. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes. Makes 2 1/2 dozen.
Pour butter over nuts, coating well. Single layer on cookie sheet. Sprinkle salt. Bake for 1 hour at 275°. Stir often.
Mix flour, oleo and nuts until crumbly and spread on bottom of 10 x 15-inch jelly roll pan. Bake 15 minutes at 350° or until slightly brown. Cool. Blend cream cheese, 1 cup Cool Whip and the sugar. Spread on top of crust. Mix pudding and milk and pour onto cream cheese layer. Chill 2 hours. Frost with remaining Cool Whip. Store in refrigerator.
Peel and boil eggplant in salted water until soft; strain off water and mash. Fry onions in butter. Beat eggs. Grate cheese. Combine all ingredients; salt and pepper to taste. Place in buttered pan. Bake 30 minutes. Dot with butter; cover with crackers. Return to oven; cook 10 minutes. (May use potato chips, crushed, for topping.)
Mix all ingredients together. Divide recipe mixture into 3 greased and floured bread pans. Bake at 350° for 1 hour or until toothpick inserted into middle comes out dry and clean.
Dissolve yeast in lukewarm water; set aside. Pour hot water over sugar, salt and shortening in large mixer bowl; let cool. Beat eggs; add 3 cups flour and mix all together with mixer. Add 3 more cups flour; mix by hand. Refrigerate overnight, covered with towel. Punch down and knead; make into rolls. (Divide dough into halves and roll out and cut.) Let rise 3 to 4 hours, then bake 12 to 15 minutes at 400°.