HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Mix well the shortening, sugar, egg and flavoring. Sift together and stir in flour, cream of tartar, soda and salt. Stir in raisins. Roll into balls the size of walnuts. Place about 3 inches apart on ungreased cookie sheet. Flatten with fork dipped in flour, making crisscross pattern. Bake 8 to 10 minutes. Makes 3 dozen.
Mix all together. Put in unbaked pie crust. Bake for 45 minutes to 1 hour at 350°.
In a bowl, stir together dry ingredients. Cut in shortening, margarine or butter until mixture resembles coarse crumbs. Make a well in the center, add milk all at once. Stir just until dough clings together. On a lightly floured surface, knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with biscuit cutter, dipping cutter in flour between cuts. Place on greased baking sheet. Bake at 450° for 10 to 12 minutes or until golden. Makes 10.
Chop almonds; place on baking sheet. Bake at 350° for 3 to 5 minutes or until toasted. Sprinkle 1/2 cup toasted almonds in well-greased 10-inch tube pan. Combine cake mix, pudding mix, eggs, sour cream, water, oil and flavorings in large mixer bowl; mix well. Beat at medium speed for 4 minutes. Fold in remaining almonds and chocolate chips. Spoon into prepared pan. Bake at 350° for 1 hour and 10 minutes or until cake pulls away from side of pan. Do not underbake. Cool in pan for 15 minutes. Invert onto wire rack to cool completely. Place on serving plate. Garnish with whipped topping. Yield: 16 servings.
Cook cabbage in salt water; do not overcook. Place in a large casserole dish a layer of cabbage. Mix all other ingredients except cheese together and pour 1/2 of soup mixture over cabbage. Repeat layers and bake at 350° until bubbly. Before taken out of oven, sprinkle 1 cup of grated cheese and let melt.
Mix Cool Whip, sour cream, evaporated milk and powdered sugar. Mix glaze and strawberries.
Rub turkey breast with oil. Sprinkle with salt, sage, paprika and pepper. Place onion and garlic in a lightly greased 13 x 9 x 2-inch baking pan. Place turkey breast on top. Bake at 450° for 30 minutes. Remove from oven. Pour apple juice over turkey. Cover with foil Insert meat thermometer through foil into thickest part of breast, making an opening so thermometer does not touch foil. Bake at 350° for 2 hours or until thermometer registers 185°. Transfer turkey to serving platter. Serve with pan drippings. Yields 14 to 16 servings.
Mix all sauce ingredients in large bowl; let it stand for flavors to blend. Cook linguine. Add sauce. Serve hot or cold.
In a microwave-safe bowl, heat chips at 70% power for 1 minute; stir. Microwave 10 to 20 seconds longer or until melted, stirring occasionally. Cool to room temperature, about 30 minutes, stirring several times. Fold in whipped topping. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Freeze for 1 1/2 hours or until firm. Shape into balls; roll in almonds, crumbs or peanuts. Refrigerate or freeze in an airtight container. If frozen, remove from the freezer 30 minutes before serving. Makes about 4 1/2 dozen.
Rinse hens in cool water and dry. Remove any visible fat. Sprinkle with pepper. Saute mushrooms in oil. Add bread crumbs, pecans, onions, garlic, tarragon and pepper. Combine milk and a tablespoon of vermouth. Add to stuffing mixture to bind it. Loosely stuff hens and tie legs together. Place hens, breast side up, on rack in baking pan. Roast at 350° for 45 minutes. Baste frequently with remaining vermouth. Serving size: 1 hen. Exchanges: 4 meats, 1/2 bread and 1 fat.
Mix all ingredients well. Roll into balls. Chop up dried beef. Save out 1/2 cup to roll cheese ball in.
Preheat oven to 400°. Butter a shallow 10-cup enameled cast-iron or glass baking dish. Heat the oil in a small frying pan. Add the scallions and cook over moderately high heat, stirring frequently, until softened, about 2 minutes. Add the garlic and cook, stirring for 1 minute longer. Spread the mixture in the prepared baking dish and arrange the shrimp on top. Sprinkle with the tomato and feta. In a bowl, beat the eggs with the dill, hot pepper sauce, salt and black pepper. Beat in the cream. Spoon the custard over the shrimp. The shrimp should be at least halfway covered with the custard. Sprinkle with the Parmesan cheese. Bake for 17 minutes, until the custard is set and the shrimp are cooked through. Let the casserole stand for 5 minutes before serving.
Mix graham crackers, sugar and peanut butter. Melt margarine. Stir into peanut butter mixture and spread in a 9 x 13-inch pan. Melt Hershey bar. Spread over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares and return to refrigerator.
In microwave, cook separately the sausage, chicken, onions and peppers (not quite tender). Add cooked ingredients to kettle containing remaining ingredients. Bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, cook fettucine until tender; drain. Eat and enjoy!
Brown hamburger in 1/2 gallon size saucepan. Drain off grease and turn low heat. Add tomato juice and each can of other ingredients. Add diced onion and garlic powder (1/2 teaspoon). Turn on medium heat (do not overcook). Season to taste with chili powder.
Brown ground beef with onion and pepper. Salt to taste; drain. Heat rice and mix with beef. Place in casserole dish and bake at 250° for 30 minutes.
Mix cornstarch, sugar, salt and pepper. Combine beet liquid and vinegar. Slowly blend into cornstarch mixture. Place over medium heat and bring to boil. Boil 1 minute. Add beets and heat through. Yields 2 servings.
Cook vegetables as directed on box; drain and cool. Cook macaroni; will be 1 1/2 cups when cooked (use all). Cool. Mix all ingredients and set aside.
Mix brown sugar and cinnamon. Put on crust. Dot with butter. Use enough milk to moisten.
Mix the cream cheese until creamy. Add the Worcestershire sauce and the dried onions. Chop the ham into little pieces and add to mixture. Stir. Spread on the bagels and cut into bite size pieces. (Cut like you would a pie.)
Mix broccoli with 1/3 of onion rings and place in a casserole. Then layer Rice-A-Roni, onion soup mixed with water, Cheez Whiz and remaining onion rings. Bake at 375° for 25 minutes or until brown.
Mix all ingredients and put in glass baking dish, 9 x 13-inch; bake at 350° for 30 to 40 minutes. Can be doubled.
In large frying pan, brown beef; drain. Add in macaroni, onions, peppers and garlic salt. Mix well. Stir in tomato soup; cover and simmer 10 to 15 minutes. Quick meal!
Heat oven to 350°. Grease 8-inch pie plate. In small mixer bowl, beat eggs; blend in sugar and butter. In separate bowl, stir together flour, cocoa and salt. Add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla. Spread batter into prepared pie plate. Bake 35 minutes or until set. Cool completely. Cut into wedges. Serve with ice cream.
Reserve 1/3 jar of salsa. Beat eggs; add all other ingredients. Mix well. Place in loaf pan. Top with reserved salsa. Bake 1 hour at 350°.
Mix cream cheese, sour cream, white sugar and vanilla together. Add in grapes (white or red) or a combination of the two. Put in a serving dish. Sprinkle on 1/3 cup brown sugar. Refrigerate. Number of servings: 6 to 8.
In an 8-inch round dish mix sugar, butter and water. Heat for 1 minute and blend. Stir in cinnamon and nuts. Cut biscuits in quarters and mix with caramel mix. Cook 2-3 minutes rotating dish 1/4 turn halfway through cooking time. Rest 2-4 minutes. Pull apart to serve.
Combine the crushed wafers and melted butter and press into 9-inch spring-form pan. Use a drinking glass to press mixture into pan. Set crust aside, you do not need to bake it.
Mix the soups together. Add rice. Dip chicken pieces in melted butter; lay on top of rice mixture. Bake at 350° for 1 1/2 hours.
Mix together ketchup and water. Brown meat on both sides in frying pan or grill. Put meat, vegetables and sauce in large pot. Bring to boil, then cook, covered, for 3 hours on low flame.
Bring milk to boil. Add sugar and shortening. Cool to lukewarm. Add salt, egg and yeast. Mix in 1 1/2 cups of flour and beat with spoon. Add remaining flour. Knead on floured board for 5 minutes. Let rest 5 minutes. Knead dough again for 3 minutes. Use enough flour so dough does not stick to hands. While rising, cut medium size pepperoni stick into suitable size pieces. Pour 1/2 can of tomato sauce and 2 tablespoons cooking oil over pepperoni. Wrap each piece in dough. Let rise in greased pan until doubled in size. Bake at 450° for 20 minutes.
Mix sugar and margarine. Add eggs, flour and Seven-Up, a small amount at a time. Add 2 1/2 teaspoons vanilla. Mix well.
Brown ground beef; drain. Add onion, beans and taco mix. Simmer. Drain. Break up lettuce. Slice tomatoes. Toss with meat mixture and Tostitos. Serves 6 to 8.
Fry bacon; drain and save bacon grease. Boil potatoes; add milk, cheese, sugar and crumbled bacon and bacon grease. Thicken with flour.
Flour meat and brown in oil. Drain mushrooms and save liquid. Add water to make 1 cup liquid. Heat dissolved bouillon cube in liquid. Pour over meat. Combine tomato sauce, green pepper and mushrooms. Pour over meat. Bake at 350°.
Mix all ingredients by hand until smooth. Drop by teaspoon onto cookie sheet. Bake at 350° for 8 to 10 minutes. Add chocolate chips, M&M's or anything you want.
Blend all ingredients except oil in blender at high speed. Add oil and blend until well emulsified.
Heat oven to	350°. Melt oleo in sheet cake pan. Sprinkle brown sugar on top of oleo. Arrange pineapple slices or crushed pineapple on top. Mix yellow cake mix according to directions	on box. Use pineapple juice for liquid in recipe. Bake for 45 to 55 minutes. When done, cut around sides of cake and invert. Let pan sit on top of cake for a few minutes to make sure all pineapple and topping comes loose.
Heat oil in wok. Coat banana pieces in flour and then dip in beaten egg white. Once oil is hot, put pieces of bananas into oil and fry until golden brown. Put fried banana in plate and pour honey on top. Sprinkle sesame seed over it and serve hot.
(Note: Wear gloves to cut red chili peppers because they can burn the skin.)
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Prepare and bake cake according to package directions (follow Basic recipe). Poke holes 1-inch apart in top of cake using handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
Heat corn oil and stir-fry chicken with garlic powder to taste; remove. Stir-fry broccoli, onion and other veggies for 2 minutes. Add mushrooms and stir-fry for 1 minute. Return chicken to skillet. Stir sauce over mix in pan and stir as it comes to a boil. Boil 1 minute. Serve with rice or Chinese noodles.
Arrange lettuce, cauliflower, red onion and bacon in layers. Dot on mayonnaise and sprinkle sugar on top. Refrigerate overnight, then toss just before serving.
Combine 2 tablespoons soy sauce and sesame oil in dish. Add chicken and turn until well coated. Refrigerate until partially absorbed and turn. Let stand 2 hours or longer. Chop lettuce across the grain (3 1/3 cups), chop onions and refrigerate. Mince garlic. Add mustard, sugar, salt, pepper, 2 tablespoons soy sauce, chicken broth, vinegar and 1/2 cup oil; put aside. Heat 4 cups oil. Add 1/3 of rice noodles; cook 30 seconds. Turn and cook until they expand. Remove and drain. Repeat until noodles are gone. Pat chicken dry; saute in 2 tablespoons oil until golden; cool and slice into strips. Refrigerate. Mix together and garnish with sesame seed and chopped green onion.
In a large skillet or wok, saute chicken in olive oil until chicken is cooked through. Remove chicken and set aside.
In a large bowl mix sugars, flour, spices, lemon juice and salt. Stir in cream and apples. Spoon into pie shell. Sprinkle with Streusel. Bake at 350° for 40 minutes or until apples are tender and topping golden brown. Cool. Serve with Cheddar cheese.
Boil fryers until tender with salt, pepper and several buttons of garlic. Chop the pimento and grate the onion. Chop parsley real fine. You won't have to grind up the chicken. Mix all with salad dressing or mayonnaise. Can be used for sandwiches, too.
Combine the first 4 ingredients in a mixing bowl. Beat well; stir in chocolate chips and set aside. Sift the next 5 ingredients together. Add the remaining ingredients to the flour mixture. Beat until well combined. Fill muffin cups lined with paper baking cups 1/3 full with chocolate batter. Top with 1 tablespoon of cream cheese mixture. Bake at 350° for 30 to 35 minutes. Makes 2 dozen. There is no need to ice, since the cream cheese mixture makes the topping.
In large bowl, combine corn oil, vinegar, chopped parsley or cilantro, garlic, salt and pepper. Add remaining ingredients; toss to coat well. Cover and chill. Makes 8 to 12 servings.
Slice and boil carrots in salted water until fork tender, cool carrots. Alternate layers of carrots, bell pepper and onion in a dish. Make your marinade sauce with the remaining ingredients. Beat marinade sauce with mixer until completely smooth. Pour mixture over vegetable layers, refrigerate. This will keep for several weeks.
Layer in ingredient order into large glass salad bowl. Mix together mayo and sugar; spread mayo/sugar mixture on top of other layers. Cover with Saran Wrap. Mix well prior to serving. Should be eaten immediately. Does not keep well.
Combine ingredients until smooth. Drop by tablespoon in hot grease until brown. Blot in paper towel.
In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter and sugar. Beat until creamy. Blend in Nestle Choco-Bake unsweetened baking chocolate flavor and vanilla extract. Beat in egg and blend in flour mixture. Sprinkle 1/2 cup nuts onto waxed paper. Spread half the dough down center of nuts. Lift up sides of waxed paper to shape dough into a log. Wrap securely with aluminum foil. Repeat with remaining 1/2 cup nuts and dough. Chill in freezer up to 2 weeks.
Heat oven to 350°. In medium saucepan, combine chocolate chips and butter. Melt over low heat, stirring constantly. Add sweetened condensed milk and mix well. In a medium bowl, combine chocolate mixture, vanilla and flour. Add nuts and mix well. Mixture will be very thick. Use a measuring spoon and shape 1 tablespoon around each candy kiss. Place 1-inch apart on ungreased baking sheet. Bake 6 or 7 minutes. Do not overbake. Cool and drizzle melted almond bark over top.
Mix together. Put in cupcake pan and bake at 375° for 20 minutes.
Cut each biscuit in half and roll each one into a ball. Roll balls in melted butter. Roll balls in cinnamon/sugar mix. Place balls into loaf pan. Put loaf pan in toaster oven at 375° or oven at 325° for 20 to 25 minutes. Remove from oven. Turn loaf pan over into dish and enjoy!
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; cover with water. Cover and bring to a boil, reduce heat and simmer for 1 hour.
In a medium saucepan, bring 1/2 cup of water to a boil. Add broccoli and onion. Cover and simmer about 5 minutes or until broccoli is crisp-tender; do not drain. Stir in soup, milk, cheese and red pepper. Cook and stir about 4 minutes or until heated through. Pass peanuts to sprinkle on top of soup, if desired. Makes 4 or 5 servings.
Spoon flour into measuring cup and level off. Pour onto wax paper. Add baking powder and salt. Stir to blend (I use a bowl). Melt shortening in 2-quart saucepan over medium heat. Remove; cool slightly. Add remaining ingredients in order listed. Mix thoroughly. Spread in well-greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool in pan. Cut into bars. Yields 3 dozen bars.
Remove stems from spinach, wash and pat dry. Tear into bite-size pieces. Combine with pecans and strawberries. Drizzle with Poppy Seed Dressing. Toss and serve.
Mix flour and baking soda. Combine butter with sugars, pudding mix and vanilla in a large bowl. Beat until smooth. Beat in eggs. Gradually add flour to mixture, then add chips. Batter will be stiff. Drop on baking sheet. Bake at 375° for 8 to 10 minutes.
Mix peanut butter, honey and dry milk together in a small bowl. Roll into a ball. Crush Wheat Chex on wax paper and roll ball through it. Eat as is!
Combine cabbage, celery, carrots, green pepper, pecans and onion in large bowl; mix well. Dissolve gelatin in boiling water in bowl. Add lemon juice, mayonnaise and salt; mix well. Pour over vegetables; mix well. Pour into serving dish. Chill until set. Yield: 12 servings.
Combine beef, wine, consomme, salt, pepper and onions in casserole. Mix bread crumbs with flour and stir into meat. Cover and bake in a slow oven (300°) for about 3 hours or until beef is tender. Serve over rice or noodles of your choice with a tossed salad and fresh, hot French bread for a delicious, hearty "feel good" meal. Makes 6 servings.
In a large skillet, over medium heat, saute onion and green pepper in oil for 5 minutes. Add meat. Cook and stir until meat loses its pink color, about 5 minutes. Drain fat. Mix in salt and pepper; set aside.
Drain cans of fruit (saving juice and set aside) for 2 hours. Mix all ingredients except for fruit. Peel and cut apples and bananas; let sit in reserved juice for several minutes. Remove from juice with slotted spoon and add to mixture along with drained fruit. Chill and serve.
Cut sausage into 1/2-inch slices. Brown in large skillet or electric frypan with butter. Add sliced peppers, onion, zucchini and eggplant. Stir in stewed tomatoes. Cover and cook down 1/2 hour or so. Put in baking dish (13 x 9 x 2-inch). Cover with sauteed mushrooms. Place Mozzarella cheese on mushrooms. Sprinkle with paprika, if desired. (Mushrooms may be omitted, if desired). Bake at 350° until cheese is bubbly and browning, approximately 20 to 25 minutes.
Drain all vegetables well. Layer asparagus on bottom of a 13 x 9-inch pan. Mix peas and soup; put on top of asparagus. Layer water chestnuts on top. Cover with grated cheese. Cut white bread into strips (no crust). Dip into margarine or butter and place on top of cheese. Bake at 350° until bubbly.
Cook and cool pie crust. Slice bananas in crust. Mash an 8 ounce package of cream cheese and add cup of sugar and medium Cool Whip. Mix well and pour over bananas. Top with blueberry pie filling.
Dissolve 1 1/2 cups sugar in 2 cups boiling water; add 1 (6 ounce) can frozen orange juice and 3 cans water. Set aside. Mix 12 ounces apricot nectar, 3 diced bananas, 1 (20 ounce) can crushed pineapple, 1 (10 ounce) frozen strawberries and 2 tablespoons lemon juice in blender; add to orange juice mixture. Makes 24 to 30 servings. Keep in freezer. Stir several times as slush freezes. To serve, mix 1/2 gallon slush and 1/2 glass 7-Up.
Simmer onions in butter until wilted. Note: Do not use cast-iron pan or skillet! Add spices and bell pepper. Note: Go easy on the salt! Stir in flour. Add chicken broth and bring to a simmer (mixture will thicken). Add shrimp or crawfish and cook until done (about 10 minutes). Serve over rice and enjoy! Serves 4 hungry people or 6 people on a diet!
Cream oil and sugar. Add well beaten eggs, then vanilla. Mix and sift dry ingredients and add to sugar mix. Stir in nuts and/or raisins (a total of 1 1/2 cups). Drop by spoonfuls onto oiled cookie sheet. Bake in moderate oven (350°) 10 to 15 minutes.
In a small bowl, combine all ingredients except meat. Stir well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning liquid mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Lay on greased racks. Place in 160° oven for 4 to 5 hours. Turn oven down to 130° and continue to bake until dry. Makes 1/4 pound jerky.
Combine Minute rice and chicken gumbo soup, adding 1 can water. Bring to a boil and remove from heat. Add cheese and allow to stand 10 to 15 minutes. Add shrimp, broken into halves. Reheat and serve.
Combine ingredients. Roll into balls. Press with sugared glass. Bake at 350° for 12 to 15 minutes.
Combine grated carrots and raisins; add enough mayonnaise to moisten. Add coconut and/or pineapple, if desired.
Boil chicken breasts in salted water to cover until meat is tender. Remove from broth; reserve broth and cut chicken from bone and return to broth. Combine flour, melted butter and milk; mix well. Roll out on lightly floured board and cut into thin strips. Drop into hot chicken broth. Cook, covered, for 10 minutes.
Sprinkle gelatine onto cold milk, let stand 5 minutes. Melt butter, stir in 1/3 cup sugar and cocoa. Add gelatin mixture. Blend well, stir in beaten egg yolks. Blend well. Heat until mixture is hot, do not boil. Beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until stiff. Pour into creme de cacao mixture. Fold until mixed. Chill until firm.
Chop beef real fine; mix half of it with cheese, onion, Accent and sauce. Form ball and roll in remainder of beef. Serve with crackers.
Heat oven to 375°. Heat water and margarine to rolling boil. Stir in flour. Stir vigorously over low heat, about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time. Continue beating until smooth. Drop dough by scant 1/4 cupfuls 2 inches apart onto ungreased baking sheet. Bake 25 to 30 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Mix pudding by directions and fill puffs. Replace tops and dust with confectioners sugar. Chill and serve.
Mix together by hand; add 1/2 tsp. onion powder during mixing; for thinner dip add more mayonnaise. Excellent with chicken crackers or ripple chips.
Prepare cake as instructed on box. Let cool completely. Take handle of a wooden spoon and poke holes over top of cake.
Thaw and drain broccoli. Saute onion in oleo. Add celery seed. Combine all ingredients in a casserole except cheese. Spread Cheez Whiz over top. Bake, covered, at 375° for 45 minutes.
Make a sauce of all ingredients except potatoes; pour over potatoes and stir slightly. Bake at 325° for 40 minutes. Serves 10.
Soak steaks in first 5 ingredients. While charcoal grilling, baste with butter or peanut oil; add dry Vermouth and mix until creamy. Add garlic, onion powder and salt and pepper.
Spread refried beans at the bottom of a large casserole dish. Brown and drain the hamburger meat; spread layer over refried beans. Open both jars of salsa and spread over the meat. Top the casserole with the cheese. Bake for 25 minutes at 350°. Top with sour cream. Eat the dip with chips. Enjoy.
Combine flour and pecans. Put into a 13 x 9-inch baking dish and bake for 20 minutes at 350°. Cool completely.
Preheat oven to 250°. Mix all ingredients except whipping cream. Bake in a greased 9 X 9 baking dish for 1 hour and 10 minutes. Cool and break up. Add one pint of whipped cream and fold together. Add several drops of vanilla and a little sugar to the whipped cream. Refrigerate until ready to serve.
Makes enough marinade for 20 pieces of chicken. Mix all ingredients thoroughly. Pour over chicken pieces. Cover and marinate for up to 2 days for full flavor. Grill chicken until done.
Combine all ingredients in large kettle. Bring to boil. Cover and simmer over low heat for 2 to 3 hours. Stir occasionally. Add water, if needed. Cool. Remove bones. Chill, then discard fat. Reheat and serve. Serves 6 to 8.
Combine spinach, cream cheese, Parmesan cheese, pimento and nutmeg, mixing until well blended. Unroll dough; separate into 4 rectangles. Firmly press perforations together to seal. Spread with spinach mixture. Roll up, starting at short end. Cut each roll into 8 slices. Place cut side down on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 32 appetizers.
Mix Cool Whip and softened cream cheese until creamy. Gradually add Tang, taste while mixing to see how tart you want it. Pour into pie shell, chill and slice.