HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt, baking soda, baking powder and sugar together in a bowl. Cut in butter until mixture looks like cornmeal. Add buttermilk and sourdough starter. Add flour until forms a soft dough. Turn dough onto floured board and knead gently, about 1 minute. Roll out into 1/4 to 1/2-inch thickness. Cut with a biscuit cutter. Let rise in a warm place for 1/2 hour. Bake at 425° for 12 minutes or until brown. Brush with butter before baking.
Heat oven to 450°. Combine all the ingredients above, except the pastry shell, and blend thoroughly. Pour the mixture into pastry shell. Bake for 15 minutes. Reduce oven temperature to 325°. Bake at 325° for 30 to 40 minutes or until knife inserted 1-inch from the edge of the filling comes out clean. Cool the pie.
Mix shortening, peanut butter, sugars and egg. Blend all dry ingredients; stir into shortening mixture. Roll dough into 1 1/4-inch balls. Place 3 inches apart on a cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Cook hamburger meat; season with salt, pepper, garlic salt and meat tenderizer. Add all ingredients; simmer for 1 hour. Tastes good as leftovers, too!
Preheat oven to 325°. Melt butter in an 8 x 8 pan. Sprinkle the graham crackers, coconut and chips in layers over the butter. Finally, drizzle the condensed milk over all. Bake 45 minutes. Cool and cut into small bars.
Toss shrimp into salt and pepper mixture to coat. Heat oil in a large nonstick skillet. Add shrimp and stir over high heat 2 to 3 minutes. Remove from skillet. Add garlic and green onions to skillet and stir over medium heat 1 minute. Add pea pods, vegetables and chicken broth to pan and stir over medium heat 3 to 4 minutes, or until vegetables are tender. Return shrimp to pan and cook, stirring, 1 to 2 minutes. Season to taste and garnish with your favorite fresh herb. Serve over rice. Serves 4 to 6.
Soak ham overnight; wash ham and place in roaster in 5 cups water with skin side up. Preheat oven to 375°. Put roaster in oven, then turn oven up to 500° for 10 minutes. Turn oven off. Leave ham in oven for 3 hours. Turn oven on again to 500° for 15 minutes only. Turn oven off. Leave ham in oven for 6 to 8 hours. Do not open oven door once you have started cooking. Let ham cool before slicing.
Wet the bread after it has been cubed into bite sized pieces. Let sit in water and soak for about 1/2 hour. Chop up the onions and stalks of celery. Squeeze the water out of the bread; add all of the other ingredients. Mix by hand until all ingredients are well blended. You can stuff the turkey with the dressing or bake it in a separate dish.
Fry ground beef and season with onions, ortega diced chilies, salt and pepper. Chop salad, dice tomatoes, add olives, hot sauce and mix together. Add beans, cheese and avocado. Toss with dressing. Add chips, ground beef and top with sliced avocado.
Cream sugar and margarine-shortening. Mix in water and vanilla. Then flour and nuts. Roll dough into balls. Bake on ungreased cookie sheet for 15 minutes at 350°. Let cool (do not brown cookie). Dip in powdered sugar.
Heat pineapple and jello. Cool. Mix in other ingredients. Pour into glass dish and refrigerate.
Mix together chopped crab and cabbage slaw; add salt. Mix in coleslaw dressing and mayonnaise.
Chop onion and green pepper and saute in hot olive oil. Use a large nonstick frying pan or electric skillet. Add tomatoes, cut up in small pieces. Saute until tomatoes form a sauce (if planning a main dish, add ground beef here). Add rice and saute for a few minutes until well coated. Stir frequently.
Combine first 5 ingredients. Place pork chops in 13 x 9-inch glass baking dish. Cover. Marinate 3 to 6 hours or overnight in refrigerator, turning chops occasionally. Broil in oven or on grill about 15 to 20 minutes on each side or until done, brushing occasionally with remaining marinade. Makes 6 servings.
Premeasure and set aside oatmeal and peanut butter. Put margarine, sugar, cream and cocoa in a skillet on medium-high heat. Stir as margarine melts to mix ingredients well. Stir constantly until mix comes to a boil. When a rolling boil, cook for 1 1/2 minutes exactly, stirring constantly. Remove from heat and add vanilla flavoring, peanut butter and oatmeal. Mix well and drop by spoonfuls onto cookie sheet.
Begin cooking pasta according to directions on package. Saute onion and garlic in olive oil. Add mushroom soup and undrained can of clams as well as basil, salt and pepper to taste. Serve over cooked pasta.
Place first 3 ingredients in saucepan over low heat. Stir until sugar dissolves. Cook without stirring to 252° (hard-ball stage). Remove from heat and pour in a fine stream into 2 stiffly beaten egg whites, stirring constantly. Continue beating until it holds its shape and loses gloss. Add vanilla and broken nuts. Drop quickly from tip of spoon onto waxed paper in peaks.
Let cucumbers set in lime water overnight. Rinse 3 times in cold water. Let stand in cold water 3 hours. Add sugar to vinegar and spices as desired. Drain cucumbers. Simmer in vinegar 1 hour.
In an uncooked 9-inch pie shell, place crabmeat and Swiss cheese. Pour sauce over pie: flour, eggs, cream and seasoned salt. Cook for 45 minutes in 400° oven.
Mix graham cracker crumbs, sugar, butter, egg white and cinnamon in bowl. Remove 2 teaspoons of mixture and set aside. Press remaining mixture into an 8-inch pie pan. Bake at 350° for 8 minutes.
Grate or grind rind of 1 orange; squeeze juice and add water to make 1 cup. Add to this dates (cut-up) and boil with soda until dates are softened.
Coat 9 x 9-inch pan with margarine. Spread batter over bottom. Pour 1 can sour cherries and juice (not pie filling) over batter. Bake in 350° preheated oven about 20 minutes. Apricots, peaches or pineapple may be used.
Mix dry ingredients. Add eggs, oil and club soda. Beat well. Add nuts. Bake in Bundt pan at 350° for about 45 minutes.
Bring to a boil butter and water. Mix in flour; stir until it forms a ball. Beat together eggs and gradually add to mixture. Put into greased 9 x 12-inch pan. Bake at 450° for 15 minutes.
Sift dry ingredients over shortening. Blend with pastry blender. Add raisins and buttermilk; mix. Knead until smooth. Roll out on board into log and slice with knife. Bake at 425° for 10 minutes on an ungreased pan. Ice if desired.
Beat the eggs with sugar. Combine all ingredients. Pour into a 9 x 13-inch glass dish; sprinkle with cinnamon. Bake at 350° for 1 to 1 1/2 hours.
Slice squash and celery. Chop onion and place in 2 1/2-quart Dutch oven. Boil until tender on medium heat.
Preheat oven to 400°. Combine tapioca, salt, sugar, cherries and almond extract; let stand 15 minutes. Turn into unbaked pie shell and dot with butter. Cover with top crust, flute edges and vent top. Bake for 50 minutes.
Saute garlic and onion in 2 tablespoons oil in skillet until tender. Remove onion and garlic. Combine flour, 1 1/2 teaspoons of salt and pepper and roll meat in this mixture. Put remaining fat in skillet. Brown meat. Put onion on top of meat; add bouillon cube dissolved in 1 cup boiling water and curry powder. Cover and simmer 1 1/4 hours. Add tomato sauce. Reheat and serve over rice.
In a large mixing bowl, combine cake mix, oil, eggs and oranges with juice. Blend all ingredients with electric mixer (oranges will break up while mixing) and pour into a very lightly greased (not floured) 9 x 13-inch baking pan.
Brown meat slowly. Season with salt, pepper and garlic. Add onions and cook until soft. Add chilies. Add soup with 2 cans of water and let simmer. Dip tortillas in hot butter to soften. Arrange in layers with cheese on top. Heat until cheese is melted in 350° oven.
Cut chicken into small chunks. Mix all ingredients into a large mixing bowl. Season to taste. Serve on lettuce. Great to take for lunch if you're counting fat grams.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in salt, flour and baking powder that has been sifted together. Chill several hours or overnight. Drop by teaspoonful into confectioners sugar. Roll around and shape into a ball. Place 2 inches apart on greased baking sheet. Bake 10 to 12 minutes at 350°. Do not overbake. Makes about 50 cookies.
Cream butter and sugar; add eggs, pumpkin and water. Combine and add the remaining ingredients. Bake in 2 lightly greased loaf pans at 375° for 1 hour or until done.
Saut onion in oleo until tender; add milk and cubed cream cheese. Stir until cheese has melted. Add remaining ingredients and heat thoroughly, stirring constantly. Serves 5 (1-cup servings).
Slice sausage in thin slices. Mix brown sugar, catsup and mustard together. Stir in sausage and place in pan. Heat oven to 350° and bake until heated thoroughly about 20 to 25 minutes.
Put oil and all seasonings in large pan. Stir crackers into mix. Bake at 200° for 1 hour. Stir after 1/2 hour.
Saute chicken 5 minutes on each side in oil. Remove chicken; saute sliced vegetables. Add chicken and water. Let stream 15 minutes and add sauce. Let cook 3 minutes and serve with rice.
Fry bacon. Drain and pour off fat. Saute onion, jalapenos and green pepper in oil. Add tomato sauce, tomatoes, garlic, chili powder and salt. Simmer 15 minutes. Thin as necessary with tomato juice or water. Break eggs into sauce. Simmer, covered until done. Serve on warm buttered tortillas. Top with grated cheese and bacon.
Heat oven to 400°. Saute onions tender in oil in skillet. Combine beans, (deviled ham) and prepared mustard. Arrange half of the mixture in 2-quart casserole dish. Place half of the onions and tomatoes (sliced) over the beans. Sprinkle with half of the salt and sugar. Repeat, using rest of ingredients. Cover and bake in a 400° oven for 30 minutes. Uncover and bake 5 minutes. Easy and good!
Chop onion and green peppers. Saute onion and peppers in butter until soft; add flour and salmon (which has been boned). Remove from heat; stir in milk. Place mixture in greased casserole; top with cracker crumbs. Bake at 350° for 30 to 35 minutes. Yields 4 to 5 servings.
Cut eggs in half. Remove yolks; mash. Blend in cream cheese, relish and seasonings, mixing well. Refill whites. Yields 16 deviled eggs.
Mix flour, baking powder and salt. Cut in shortening until crumbly. Add 1/2 cup milk and stir with fork, adding more milk as you go until dough is just moist enough to form a ball. Roll out on floured board and cut into biscuits. Brush tops with melted butter and bake in a 450° oven for 12 to 15 minutes. Serve hot with butter and jelly or a milk gravy.
Mix together Jell-O, hot water, pineapple, cranberries, banana and strawberries together. Pour 1/2 of mixture into 9 x 13 x 2-inch baking dish. Let stand until firm (20 or 30 minutes). Spread sour cream over top. Pour remainder of Jell-O mixture over sour cream and let cool until firm. Cut into squares.
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and mix well. Spoon batter into 2 greased and floured 8-inch loaf pans. Bake at 325° for 55 minutes or until tested with toothpick.
Combine bran and juice. Let stand 15 minutes. Sift together flour, sugar, baking powder, soda and salt. Stir pineapple, eggs and shortening into bran mixture. Add dry ingredients and nuts. Blend.
Mix Cool Whip, cream cheese and Eagle Brand milk together until smooth. Toast coconut and pecans in butter; let cool. Pour pie crust 1/2 full with filling. Sprinkle with coconut and pecans and drizzle caramel over that. Repeat until crust is full (2 layers). Freeze until ready to eat.
In a bowl, whisk together flour, baking soda, salt and sugar. In another bowl, whisk together eggs, lemon juice, butter and vanilla. Add egg mixture to flour mixture and stir batter until it is just combined. Pour batter into buttered 1/3-cup muffin tins and bake in the upper third of a preheated 400° oven for 10 to 12 minutes, or until a tester comes out clean. Turn muffins out onto a rack, let them cool, and serve them with the cream cheese. Makes 24 small muffins.
Preheat oven at 350°. Mix flour, butter and confectioners sugar together thoroughly. Press into ungreased 8 x 8 x 2-inch square pan building up a 1/2 inch edge. Bake 20 minutes.
Prepare cake as directed. Bake in 9 x 13-inch pan lined with wax paper. When cool, turn out and split into two layers.
Brown hamburger with onion; drain. Add remaining ingredients. Bake 1 hour at 350°. Stir to keep rice from settling to the bottom and bake another 1/2 hour. Serve with chow mein noodles.
Crush Bran Buds to fine crumbs. Stir together with flour, sugar, baking powder and salt. Set aside. In a large bowl, combine milk, egg whites and oil. Mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 (2 1/2-inch) muffin pan cups coated with cooking spray. Bake at 400° for about 20 minutes. Serve warm. Yields 12 muffins.
Cook pasta according to package; drain. Preheat oven to 350°. Cook beef, onion and green pepper; drain. Stir in spaghetti sauce. Combine spaghetti, Parmesan cheese, eggs and butter; mix well. Place in a 13 x 9 baking pan. Spread cottage cheese over top. Pour sauce mixture on top. Sprinkle Mozzarella over top. Bake 20 minutes.
Heat 1 1/2 to 2-inches of water to boiling. Reduce to simmer. Break each egg into measuring cup or saucer. Hold each egg in/on cup/saucer, close to water's surface. Slip 1 egg, at a time, into water. Cook until desired doneness, 3 to 5 minutes. Remove egg with slotted spatula.
Mix all ingredients together. Put 3 teaspoons of mix in a cup. Add boiling water.
*Need a shortcut? Substitute a 10 ounce jar of preserves for homemade filling.
Soften cheese to room temperature. Mix all ingredients together; roll in chopped pecans. Chill. Ready to serve.
Cream the Crisco, oleo and sugar. Add the eggs, one at a time, beating after each addition. Add the flavorings. Alternately add the flour, milk and baking powder. Bake at 325° for 1 1/2 hours in well-greased and floured Bundt pan. Pour glaze over hot cake.
Beat eggs with mixer. Add oil, sugar and vanilla. Continue beating mixture until thick and foamy. Wit a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir gently into zucchini mixture just until blended. Divide the batter equally between 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for one hour or until a toothpick in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.
Mix rice, salt and boiling water and let stand, covered, without stirring or boiling, while you brown the hamburger in butter, adding onions, celery, mushrooms and soy sauce. Combine with rice. Bake slowly, 1 hour, in covered casserole dish, 9 x 11-inch (Pyrex). Serves 8 to 10 people.
Cream margarine and sugar. Add eggs, one at a time, beating well. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Bake at 325° for 55 minutes or until set.
Mix all ingredients, except cheese and potato chips together. Put in baking dish, cover with cheese. Top with potato chips. Bake 30 minutes at 350°.
Arrange apples in four greased 13 x 9 x 2-inch baking pans. Combine water and lemon juice, sprinkle over apples. Combine flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in cheese lightly. Spread over apples. Bake at 350° for 30 to 35 minutes, or until apples are tender and topping is crisp. Serve with whipped cream or ice cream, if desired. Yields 100 servings.
Mix and put in 9 x 12-inch greased Pyrex pan. Bake 1 hour at 350°. Serves 8 to 10 persons.
Mix sugar and shortening. Add eggs and flour. Next, add baking powder and vanilla.	Bake in 2 layer cake pans (reserving enough batter for a third layer) at 350° for 30 to 40 minutes. Cool on waxed paper. To the remaining batter, add the spices, raisins, nuts, and dates, if desired. Bake in layer cake pan at 350° for 30 to 40 minutes.	This third layer goes between the first 2 layers.
Brown meats separately. Drain. Combine with cheese and spices. Heat slowly until cheese is melted. Spread on slices of bread; place on cookie sheet. Place sheet of wax paper on top; keep adding layers of bread pizzas with wax paper between. Freeze overnight. After frozen solid, bake one layer at a time at 400° for approximately 10 to 12 minutes (when bottom of bread feels like toast).
Mix together thoroughly. Pour into a 1 1/2 gallon ice cream freezer container and fill with milk until 3/4 full. Use freezer as directed. Mixture usually freezes within 30 minutes.
Unroll 1 can of crescent rolls into the bottom of a 13 x 9-inch pan. Do not press seams together. Mix cream cheese with 1 cup sugar and vanilla and spread over rolls. Place second can of rolls over top. Pour melted margarine on top. Then pour on mixture of 1/4 cup sugar and cinnamon. Bake for 30 minutes at 350°.
Cut up fruit in large bowl.	Pour lemon juice over fruit. Add 1 cup coconut. Dissolve 1 cup sugar and 3 tablespoons cornstarch in 1 cup water and boil 5 minutes. Remove from heat and slowly add 1 beaten egg yolk; cook until thick. Fold in 1 beaten egg white	and pour over fruit. Delicious served with pound cake.
Cream butter, shortening and sugar. Fold in beaten egg yolks. Sift flour and soda and add to mixture alternately with buttermilk. Stir in nuts and coconut; fold in beaten egg whites. Add vanilla. Bake in 3 (9-inch) cake pans at 350° for 30 minutes or until done.
Mix ingredients, adding black walnuts last. Pour into an unbaked pie shell and bake in conventional oven at 400° for 15 minutes. Reduce temperature to 300° and bake about 30 minutes more or until a toothpick inserted in the center comes out clean. Serve warm or cold.
Place all ingredients, except water, in blender. Cover and turn machine to medium speed. When ingredients are well mixed, remove top and, with blender running, gradually pour in boiling water. Run until contents are thoroughly blended, about one minute. Heat, stirring constantly over hot (but never boiling) water until the sauce is the consistency of custard.
Put layer of chicken in casserole dish. Then add cream of celery soup (undiluted) and cream of chicken soup. Melt oleo. Add stock and stuffing mix. Place on top of casserole and bake for 30 minutes at 350°.
Melt marshmallows with cold milk and salt over hot water. Cool until mixture will mound on spoon. Stir in Amaretto or Kahlua. Beat whipping cream until it holds peaks. Fold into marshmallow mixture. Chill 30 minutes until mixture holds ripples. Turn into a cold cookie crust and freeze. Put slivered almonds on top.
Put milk and water in saucepan and scald. Set aside to cool to lukewarm. Dissolve yeast cakes with approximately 1 tablespoon sugar and a little warm water. When bubbly, put in large mixing bowl. Add lukewarm milk and water. Mix. Add flour (approximately 2 cups) until consistency of thin sour cream. Mix well. Leave in warm place (covered) 1 to 4 hours until bubbly.
Cream shortening and sugar; add eggs, crushed bananas and salt. Mix soda with sour milk and add to the first mixture. Fold in flour, add nuts and bake in loaf pan at 375° for 1 hour, or until knife inserted in middle of bread comes out clean.
Cook cake as directed. As soon as it comes out of the oven, pour Eagle Brand milk on top. Let it completely cool. Put Cool Whip on top, then cover with coconut.
Combine sugar, margarine and milk in boiler. Bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, pecans and vanilla. Beat until well blended. Pour into greased pan.
Beat egg yolks until very light colored. Add milk, then juice, blending well. Pour into pie shell. Bake in 325° oven for 40 minutes. (A 9-inch pie will need about 10 minutes less baking time.) Cool well, then chill at least 15 minutes. Top with whipped cream or Cool Whip.
Preheat oven to 300°. Bake 1 hour and 25 minutes in either 4 greased and floured loaf pans or 1 Bundt pan.
Rinse and dry chicken. Coat the cavity with juice of 1 lemon and 2 tablespoons olive oil. Insert the pods from one head of garlic, along with 3 sprigs of rosemary, salt and pepper; close the cavity with string. Rub the outside of the bird with the juice of 1 lemon and the remaining olive oil. In a heavy, deep pot, distribute the rest of the garlic and remaining rosemary. Cover; bake at 376°. Check it out in one hour to see if it is done. Cook until done.
Saute onions, then add ground beef and brown until done. Add beans, corn, salt and pepper. Stir until warm, then add cheese and hot sauce. This is a quick and easy meal. Serve with cornbread.
Soften cream cheese and margarine. Stir in sugar. Add eggs and flavorings. Blend until smooth. Stir in cake flour. Blend mixture until smooth. Pour into tube pan and bake 1 1/2 hours at 300°.
Marinate chicken pieces or steak for 2 to 3 days in refrigerator (no kiddin'). Cook (broil or bake) as usual.
In 3-quart microwave proof dish, combine butter, garlic and onion. Cook on High 3 minutes. Stir in rice, coating every grain. Stir in broth. Cover tightly and cook on High 5 minutes. Stir in asparagus. Cook on Medium for 4 minutes until most liquid has been absorbed and rice is tender. Stir in parsley. Cover; let stand 5 minutes. Serves 4.
Brown meat with onion and garlic; drain. Add remaining ingredients, except cheese. Cook until thickened, stirring constantly. Pour into greased 2-quart casserole. Bake at 350° for 45 to 50 minutes. Sprinkle with cheese during last 10 minutes of baking time. Serves 6.
Preheat oven to 400°. Grease 1 1/2-quart casserole. Cook sweet potatoes and add all ingredients, except 2 tablespoons brown sugar. Turn into casserole and bake at 400° for 30 minutes. Sprinkle 2 tablespoons brown sugar over top.
Cook dried beef in butter until edges fizzle; blend in flour slowly. Add milk; cook over medium heat, stirring constantly until thick. Add Worcestershire sauce, if desired, and a dash of pepper.
Combine first 5 ingredients and then gently fold in potatoes and put into baking dish. Top with cheese; sprinkle with paprika. Bake at 350° for 45 to 50 minutes or until thoroughly heated and browned on top. Mixture can be made ahead and baked just before serving.
Mix eggs, Crisco and sugar. Add other ingredients. Mix well. Bake in preheated oven 1 1/2 hours at 325°.
Melt margarine in heavy saucepan. Add sugar and milk. Bring to a full boil. Boil 2 minutes 15 seconds. Remove from heat and add vanilla. Cool. Add peanut butter to taste, nuts if desired and beat.
Trim chops. Cut in strips. Place pork in mixing bowl. Combine all remaining ingredients and marinate for 1 hour. Ensure pork is well coated with marinade. Heat oil in a frying pan; add pork and marinade and cook over medium heat for 10 minutes, stirring frequently until sauce thickens. It will turn a rich brown color. Serve on rice.
Line a 12-inch pizza pan with foil; grease foil and set aside. Cream butter and add sugar. Add egg and beat well. Add flour and next 3 ingredients and mix well. Add vanilla and mix. Stir 1/2 cup chocolate pieces and 1/4 cup pecans. Spoon batter onto prepared pan, spreading to within 1 inch of edge. Sprinkle with coconut and other 1/4 cup pecans. Bake at 350° for 15 minutes. Sprinkle marshmallows and remaining 1/4 cup chocolate pieces on top. Bake an additional 5 to 7 minutes. Cool. Cut in wedges. Makes one 12-inch cookie.
Melt chocolate chips over simmering water in top of double boiler. Let cool. Stir in salted peanuts, raisins and marshmallows. Line cookie sheet with wax paper. Drop by teaspoonfuls on paper. Refrigerate overnight.
Cook 1st 5 ingredients until very thick. Stir mixture into stiffly beaten egg whites. Place in pie pan and set in refrigerator until thoroughly cold. Add pineapple (drained) and serve with whipped cream.
Melt margarine with garlic powder added. Mix bread crumbs, cheeses, salt and pepper. Cut chicken into quarter breasts size and dip into margarine/garlic mixture, then in cheeses/bread crumbs mixture. Place in large shallow baking pan. Pour remainder of margarine over chicken pieces. Refrigerate until ready to use for later or bake at 350° uncovered for 1 hour, basting at intervals.