HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour oil over flour and salt. Mix and roll into a ball. Divide into 2 parts for the crust. Roll between wax paper. Remove wax paper and put in pie pan.
Bake beef in a 350° oven until very tender. Add 1/2 cup water to pan when first put in oven. Flake meat when done. In frypan, add onion and pepper. Saute until slightly done. Add ketchup, sauce, vinegar, Worcestershire sauce, salt, pepper and chili powder. Add the flaked meat and juices. Simmer 40 minutes. Serve on a hamburger roll.
Mash bananas. Add sugar; mix well. Add egg; blend. Add dry ingredients and melted butter; mix well. Spoon mixture into well-greased muffin tin. Bake at 375° for 20 minutes. Makes 12 to 15 muffins.
In a 6-quart Dutch oven or soup pot, combine chicken breast, broth and remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Additional broth may need to be added if soup becomes too thick upon standing.
Mix all ingredients by hand. Don't use a mixer, this will crush the cherries. Pour into a 9 by 13-inch greased and floured pan or a greased bunt pan. Bake at 350 degrees 40 - 45 minutes.
Cook in large pot until amber in color. Do not stir. Pour over 2-quarts popped corn; stir well. Place in pans to cool. Break into pieces.
Mix the salt, flour and cream of tartar, then add the water, oil and coloring. Cook on medium heat until dough is consistency of thick mashed potatoes, stirring constantly. Remove from heat. Let cool slightly. Store in plastic bag.
Preheat oven to 450°. Lightly grease 13 x 9 x 2-inch baking pan. Melt butter in skillet; saute celery and onion until tender, about 3 minutes. In large mixing bowl, combine cornbread, toasted bread slices, cooked celery and onions, sage and black pepper. Stir broth and eggs into cornbread mixture; blend well. Pour into prepared baking pan. Bake 30 minutes or until golden brown. Makes about 10 servings.
Melt almond (white chocolate) bark and mix in crushed candy canes, peppermint flavoring and red food coloring until well blended. Spread onto wax paper covered cookie sheet and refrigerate until hardened. Break or cut into bite size pieces and serve.
Cream butter, sugar and brown sugar together. Then mix eggs and vanilla. Add all other ingredients together. Drop by tablespoonful on an ungreased baking sheet, approximately 2-inches apart. Bake for 10 minutes in a 375° oven. Cool on wire racks.
Mash softened cream cheese with a fork. Add mayonnaise. Blend well. Stir in pecans, olives, juice and dash of pepper. Mix well. Refrigerate. It will be firmer and of spreading consistency after it is refrigerated for a few hours. Serve spread with party rye bread. Makes 2 cups.
Cook rice according to directions until all water is absorbed. Cool rice. Add veggies to cooled rice. Toss with salad dressing and chill for 12 hours.
Beat eggs and sugar well. Blend in oil. Mix flour, salt, cinnamon and baking soda. Add apples and nuts. Pour in ungreased 13 x 9-inch cake pan. Bake at 350° for 55 minutes.
Cut slit in side of each roll (do not cut all the way through). Scoop out insides. Set aside. Brown beef, onion and garlic in skillet. Add chili sauce, tomato sauce, salt, black pepper and chili powder. Simmer, stirring for 10 minutes. Cut cheese into chunks. Stir into meat mixture and heat until almost melted. Fill rolls with chili mixture. Wrap each in foil. Heat at 300° for 30 minutes.
I usually take all skin and fat off chicken. Dip chicken in melted butter, then shake in a bag containing crushed corn flakes and seasonings. Bake at 350° in 13 x 9-inch pan for 50 minutes or until done.
Mix first 4 ingredients together. Sift together 3 cups flour, baking soda and milk. Mix alternately with liquid mixture. Add walnut flavoring and nuts. Pour immediately into ungreased tube pan, or 3 loaf pans. Bake in preheated oven at 350° on lowest rack for 30 minutes. Move to second rack and finish baking. Bake 1 hour or longer. Cool for 3 hours.
Stir together dry ingredients. Add egg, milk and vanilla; beat for 1 minute with an electric mixer. Add oil/applesauce and mix for another minute. Best if using the black donut pans; spray with Pam. Pour batter into each mold about 1/2 full. Bake in a preheated 400° oven for approximately 10 minutes or until golden. Cool on rack.
Cook zucchini 1/2 hour. Saute grated leeks in butter until wilted. Add chicken stock and zucchini. Add cut up package of cream cheese and grated cheese. Serve hot or cold.
Cream together sugar and Crisco. Add eggs, beating after each. Sift flour, cocoa and salt together. Add to sugar mixture; alternate with 1 cup buttermilk. Add vinegar and soda. Bake at 325° for 30 minutes.
Mix well. Pour in greased baking dish. Bake at 350° for 35 minutes.
Cook pasta in 4 qt. water with 1 Tbsp. salt, until al dente. Drain and rinse under cool water. Drain again. Transfer pasta to a shallow serving platter. Toss with olive oil. Add lemon peel, lemon juice, thyme, parsley, garlic, Prosciutto, remaining salt, pepper hot sauce and mix thoroughly. Taste and adjust seasoning if needed. To serve; garnish with sprigs of thyme. Makes 6 - 8 servings.
In a large saucepan, cook noodles until done. Drain. Add mushroom soup and milk. Salt and pepper to taste.
Heat oven to 375°. Mix margarine, shortening, powdered sugar, egg and vanilla. Stir in flour, cocoa and salt. Knead a level tablespoonful of dough with hands until right consistency for molding. Roll into pencil-like strip, about 9 inches long, on a lightly floured board. Twist into pretzel shape on an ungreased cookie sheet. Repeat with remaining dough. Bake until set, about 9 minutes. Let stand 1 to 2 minutes before removing from cookie sheet; cool. Dip tops of cookies into Chocolate Glaze (follows). Sprinkle with peppermint candy.
Heat oven to 400°. Mix ingredients with a fork and spread into oblong 13 x 9 x 2-inch pan. Bake 15 minutes. Stir baked mixture with a spoon. While still warm, press firmly into 9-inch pie pan. Cool.
Mix together and place into a heavy, oiled casserole baking dish. Top with 1 cup Mozzarella cheese, grated and 1 cup sharp Cheddar cheese, grated. Bake at 350° for 45 to 50 minutes. Test for doneness with a knife. Serves 6.
Mix well. I use a blender. If you would like to make sugar free, use 12 packages of Sweet 'N Low.
Sift together flour, salt and baking powder. Set aside. Work with spoon the shortening until soft. Add sugar gradually, mixing well after each addition! Beat until light and fluffy. Add eggs, one at a time. Beat well after each addition. Add vanilla. Beat well. Add dry ingredients alternately with milk. Beat well after each addition. Pour 1/3 of batter into one layer pan. Set side. To remaining batter, add cinnamon, ground cloves and allspice. Beat well. Fold in raisins and chopped pecans. Mix well. Turn batter into two remaining pans. Bake 3 layers in 375° oven, about 35 minutes.
Break lettuce into bowl. Add remaining vegetables. Toss well with dressing. Cut meat into strips. Top lettuce mixture with meat, cheese strips and eggs. Serve with extra dressing. Makes 4 to 6 servings.
In large Dutch oven slowly brown veal shanks and sausage and stew in oil. Remove sausage, cool, slice and refrigerate. In Dutch oven, add next 7 ingredients. Bring to boil, reduce heat and simmer, uncovered, until tender (1 1/2 hours). Remove shanks from stock, cool and skim off fat. Remove veal from bones and cube. In large skillet, saute red onion and celery in margarine 10 minutes. Add peppers and saute 5 minutes. In Dutch oven, bring stock to boil. Add potatoes, salt, pepper and parsley. Cook 10 minutes. Add sauteed vegetables, veal and sausage. Cook 10 minutes.
Mix Carnation dry milk and warm water. Add flour mixed with enough cold water to make a smooth paste. Stir mixture into warm milk and then add 1 tablet of Rennet. Stir well. Let stand in warm area for at least 45 minutes. Then drain off the whey (about 3 cups).
Broil until thick. Let cool. Add 1 quart strawberries. Pour into baked pie shell.
Combine all ingredients, mixing lightly. Place in a greased 1 1/2 to 2 quart casserole dish. Bake at 350° for 40 minutes.
Preheat oven to 350°. Using low heat, melt butter in small saucepan, stirring constantly. Transfer butter to 8 or 9-inch long baking dish and set aside for a moment.
Mix together sugar, flour and butter. Grease shallow, 8-inch square pan. Fill bottom of pan with sliced apples. Put topping over apples. Bake in slow oven at 325° for approximately 25 minutes. Serve with ice cream!
Heat mixture over medium heat. Place meat mixture on edge of tortilla. Fold in sides. Roll up and fry on both sides in medium hot oil. Tortillas should be at room temperature to avoid cracking. Makes about 20 burritos.
Slice onions; separate into rings. Combine water, sugar and vinegar; stir until sugar dissolves. Pour over onions. Cover and chill at least 3 to 4 hours; drain. Stir in mayonnaise and celery seed. Good served on lettuce leaves.
Saute onions and peppers, also mushrooms if using fresh ones, in skillet until done. Mix all together. Bake at 350° for 1 hour.
Melt together chocolate and butter. Add salt and cool. Add egg, flavoring and sugar. Blend until smooth and creamy. Mix in nuts. Makes about 1 1/2 cups or enough to cover sides and top of 10-inch tube cake.
Place flour in a 9-inch pie pan. Combine remaining ingredients and pour over flour. Press into place. Bake at 425° for about 10 minutes.
Place flour and sugar in bowl. Pour beer over dry ingredients and stir until sticky. Place in greased loaf pan. Pour 1/3 of melted margarine over top. Bake at 350° for 20 minutes. Pour 1/3 more margarine over bread and cook 20 minutes more. Pour last 1/3 margarine over loaf; bake 20 minutes. Cool and slice. Serve with butter and honey.
In top of double boiler, over boiling water, melt chocolate morsels with sweetened condensed milk and butter; remove from heat. In a large bowl, combine peanuts and marshmallows; fold in the chocolate mixture. Spread in wax paper-lined 13 x 9-inch pan. Chill 2 hours or until set. Remove from pan, peel off the wax paper and cut into squares. Cover and store at room temperature. Yields 40.
Combine mayonnaise or cream cheese, curry powder and chutney. Mix well and divide between bread slices. Spread butter on the outside surface of bread. Heat nonstick skillet. Put half of cheese on two bread slices; divide and layer with apple slices overlapping top with watercress leaves, then layer with remaining cheese. Top with remaining slices of bread and press together. Place in warmed skillet. Put butter on top side while in skillet. Cook about 4 minutes per side to brown, turning carefully. Cut in quarters to serve.
Mix brown sugar and melted butter. Put in 18 muffin tins. Add teaspoon cold water to each. Layer bottom of tin with pecan halves. Sift together flour, baking powder, salt and sugar. Cut in shortening or margarine. Add slightly beaten eggs and milk all at the same time. Beat until blended. Turn out on slightly floured board and knead 8 or 10 times. Roll into rectangle. Brush with butter and sprinkle with cinnamon and sugar mixture. Roll as you would a jelly roll and cut in 3/4-inch slices. Put in muffin tins on top of pecans. Bake at 375° for 20 to 25 minutes. Turn upside down immediately. Makes 18.
Bake cornbread. Let cool and crumble in large bowl. Add other ingredients and blend. Serve with pinto beans. Serves four.
Put the first 4 ingredients together in pan; cook to boiling. Cool. Add the drained Mandarin oranges and crushed pineapple, then fold in the Cool Whip.
Fry okra according to package directions; drain and allow to cool completely. In a large bowl, combine okra with onions, tomatoes and crumbled bacon; mix gently. Add mixture of oil, sugar and vinegar; toss to coat. Chill until ready to serve.
Mix first 5 ingredients and place in baking dish. Top with crackers cooked in melted butter and poppy seed. Cook until hot and bubbly.
Mix crumbs and spices together. Melt butter in 8 x 8 pyrex baking dish. Wash scallops in cold water, pat dry. Place in pyrex dish with butter in it, turn the scallops so that all sizes are covered with butter, sprinkle with crumbs mixture. Pour 1/2 c. milk over this and place in preheated oven for 15 to 20 minutes or until done.
Stir soup to make a creamy consistency. Add milk, cheese, onion powder, uncooked macaroni, dried beef and mushrooms. Fold in eggs. Turn into buttered 1 1/2-quart baking dish. Store, covered, in refrigerator at least 3 or 4 hours or overnight. Bake in a 350° oven for 1 hour.
Mix pumpkin. Pour into baking dish, 13 x 9-inch. Sprinkle dry yellow cake mix over top. Slice 1 1/2 sticks margarine; dot on top of cake mix. Sprinkle with nuts. Bake at 350° for 45 minutes. Top with be light brown. Serve with Cool Whip.
Stir flour, baking powder and salt. In a large bowl, beat butter and shortening until butter is soft. Add sugar and beat until fluffy. Add egg, milk and vanilla. Beat well. Add flour mixture and beat until well mixed. Divide in half.
Blend the jar of chicken gravy, milk, Parmesan cheese and chicken together. Heat slowly, stirring occasionally. Fold in 2 cups spaghetti. Heat until hot. Serves 3 to 4.
Combine sweet potatoes, orange juice and sugar. Blend well. Shape into 12 sweet potato balls. Insert 1 large marshmallow inside each ball. Roll the sweet potato balls in chopped pecans. Place on a cookie sheet and heat in a 350° oven 15 to 20 minutes or until heated through.
Split Twinkies lengthwise and place in a single layer in a 9 x 13-inch pan. Cover with crushed pineapple with juice. Slice bananas and cover the pineapple layer. Spread whipped topping over bananas. Refrigerate until ready to serve.
Set oven to 350°. Mix the first 3 ingredients together. Save 1/2 cup of this mixture to sprinkle on cake before baking. Add remaining ingredients. Pour into greased loaf pan. Top with mixture. Bake 35 minutes.
Grease 2 qt. glass measuring bowl, cook sugar, syrup and salt on high in microwave 2-3 minutes (until boiling). Cook 4 minutes more, stir in nuts, oleo and vanilla. cook 2 minutes. Immediately stir in baking soda until light and foamy. Quickly pour onto greased cookie sheet, spread with spoon. Cool, break into pieces.
In a double boiler or microwave, boil eggs, sugar and vinegar until thick. Then add remaining ingredients and mix. Chill and serve. Makes a nice large batch of dip.
Combine all except cheese, almonds and potato chips. Place in a large rectangular dish. Top with cheese first, then potato chips and almonds. Let stand overnight in refrigearator. Bake in 400° oven for 20 to 25 minutes. Great for a luncheon.
Blend and heat. Spoon over cooked, drained baby beets; stir to glaze.
Parch 2 cups of peanuts. Boil other ingredients to soft ball stage. Add peanuts and return to soft ball stage by boiling. Remove from heat and add 1 cup powdered sugar and dash of red food coloring. Drop by large tablespoon on waxed paper. Yield: 40 small patties.
Mix all ingredients together. Place in a pie crust. Bake 50 minutes in 350° oven. Beat egg whites, sweetened with 6 tablespoons sugar. Top pie with egg whites. Put back in oven until brown.
Dissolve sugar in very hot water. Add Jell-O and mix well. In another container add gelatin into cold water. Add lemon juice. Blend well and add to Jell-O mixture. Mix well and pour into a 9 x 13 x 2-inch pan and refrigerate. When set, cut into cubes for tiny fingers.
Prepare rice as directed on package. Mix undrained corn, celery soup, butter and 1 cup of cheese into rice. Pour into casserole dish and top with remaining cheese. Bake at 350° for 30 minutes.
Mix the first 7 ingredients in a large bowl. Mix the mayonnaise and lemon juice. Pour over salad just before serving. Keeps well. Makes 10 servings.
Mix all ingredients; add brisket. Marinate at least 1 day and night and turn frequently. To cook: wrap brisket in heavy-duty foil and cook in marinade at 325°.
Preheat oven to 325°. Cream butter and sugar.	Add egg and beat well.	Add salad oil; beat well. Sift flour, soda and salt together. Add to creamed mixture. Beat well. Add vanilla, oats, cornflakes, coconut and nuts. Drop from end of teaspoon onto a baking sheet and press lightly with a fork. Bake about 12 minutes.
Melt in double boiler the margarine and chocolate. Cool. Beat eggs, sugar and flour together. Add melted mixture. Now add vanilla and nuts. Pour in greased pie pan. Bake at 325° for 35 to 40 minutes. Cool and top with 1/4 pint whipped cream.
Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water. Stir to dissolve. Add 1 1/2 cups flour to milk mixture. Beat with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually stir in enough flour, a little at a time, to make soft dough that leaves side of bowl. Turn onto lightly floured board. Knead until smooth (5 to 8 minutes). Place in greased bowl. Turn to grease top. Cover and let rise until double (1 to 1 1/2 hours). Punch down and turn onto board. Divide in half and shape as desired. Brush top with melted butter. Bake at 375° for 12 to 15 minutes.
Sift flour and add salt. Cut in Crisco until crumbly. Add ice water. Stir with a fork (or spoon) and finish mixing with hand until smooth. Chill. Roll out on lightly floured board. Fit into pans and bake according to pie directions. Bake pastry shell 10 to 12 minutes at 450°. This pastry can be stored several days in refrigerator and even frozen.
Mix dry ingredients well. Add sherry and oil. Beat in eggs, 1 at a time. Turn batter into a 12-cup greased and floured Bundt pan. Bake at 350° for 45 minutes before putting on a plate. Sprinkle with powdered sugar.
Whisk together the mayonnaise, maple syrup, lemon juice and nutmeg. Combine remaining ingredients. Pour the dressing over the salad and toss to coat. Chill for 2 hours before serving. Makes 6 to 8 cups.
Mix ingredients together; add vanilla. Drop by teaspoons onto greased cookie sheet 1 inch apart. Bake at 350° for 10 minutes or until delicate brown. Remove from pan at once and cool on rack. Yields 30.
Make a sauce of butter, flour and mushroom soup. Add cheese and seasonings. Pour over beans and top with buttered bread crumbs. Cook at 350° until bubbly and crumbs are lightly browned.
Mix all ingredients. Shape meat into balls. Brown meatballs in skillet. Drain grease and add to Italian Pasta Sauce (see recipe). Cook slowly for about 30 minutes. Serve over pasta.
Peel and cut large zucchini; remove seeds. Cut in cubes and cook until tender. Drain thoroughly. Mix all ingredients. Pour into pie pan lined with crust. Put top crust on. Cut vent slits in crust. Sprinkle with sugar and nutmeg. Dot with butter. Bake at 400° for about 20 minutes. Turn down heat to 350° and finish baking until golden brown, about 20 or 25 minutes longer.
Cream oleo, vanilla and sugar together until fluffy. Add salt and flour; mix and add pecans. Mix well. Shape in 1-inch balls. Place on ungreased cookie sheet. Bake at 325° for 20 minutes. Cool and roll in powdered sugar.
Heat oil over medium-high heat in a heavy kettle; add rice and next 7 ingredients. Cook until rice is browned, stirring often. Stir in water and tomato sauce; bring to a boil. Reduce heat to medium; cover and cook 25 minutes or until rice is tender.
Beat egg whites until stiff; add other 4 ingredients and put on greased foil by the teaspoonful. Bake for 1 hour at 250°. Let set in oven until cool. Makes about 5 dozen.
Put apples and sugar in buttered baking dish, sprinkled with nutmeg and cinnamon. Mix butter, brown sugar and flour until resembles coarse meal. Sprinkle over apples and bake slowly at 375° for 1 hour.
Chill bowl, beaters and milk 8 hours or overnight. Have oleo and cream cheese at room temperature. Make crust by mixing graham crackers, powdered sugar and oleo until crumbly. Save 1/2 cup crumb mixture for topping. Press remaining crumb mixture in a 9 x 13-inch pan. Set aside.
Cream sugar and cream cheese. Add melted chocolate. Add vanilla, salt and nuts. Butter pan and pack in fudge. Refrigerate.
Blend cream cheese and mayonnaise (salad dressing such as Miracle Whip light	may be used, as well as low-fat cream cheese). Spread mixture evenly over the pizza crusts. Sprinkle other ingredients evenly over the cream cheese mixture, pressing them down lightly. Chill and cut into 2-inch squares to serve.
Combine 1/2 cup sugar, flour and salt in saucepan. Stir in 4 egg yolks and milk; blend well. Cook, stirring until thickened. Reduce heat. Add raisins and cook 5 minutes more. Add vanilla. Spread small amount in bottom of 1 1/2-quart casserole dish. Cover with a layer of wafers, top with 1/3 of sliced bananas, then 1/3 of custard. Repeat twice, ending with custard. Beat egg whites with remaining sugar. Spoon on top of pudding. Bake at 425° until meringue browns.
Mix cooked squash with other ingredients except for the oleo and stuffing mix. Melt oleo and mix with stuffing mix. Alternate layers of squash mixture and stuffing mixture. Save enough stuffing mixture to put on top of casserole. Bake in a 350° oven for 30 minutes.
On any Tuesday or Thursday, call Robert Robinson around 11:00 a.m. and say "Beans". Be prepared to leave in 15 minutes. Go to Moore's Drugstore and order pinto beans with not too much juice and not too many beans so as to leave room for cornbread, onions and pepper relish. Either chop Robert's homemade peppers or use Buddy and Dean Travis' hot pepper relish. (Not for those who don't like it hot.) Place peppers, onion and 1/2 piece of cornbread, crumbled, into pintos. Stir slightly. Best if eaten with an egg-olive sandwich, no slaw and lots of cold sweet tea with plenty of good friends.
Combine 1 teaspoon dill with lemon peel and black pepper. Rub into both sides of each fillet. Roll up fillets from narrow ends; secure with toothpicks, if needed. Place in shallow 1 1/2-quart casserole. Combine water, vermouth, lemon juice and remaining dill. Pour sauce over fish. Cover with foil and bake in preheated 350° oven for 15 to 20 minutes or until fish tests done when flaked with fork. Serve with sauce spooned over fish. Contains 49 calories per serving.
Mix butter, eggs and sugar. Add the rest. Roll in sugar and flatten with fork. Bake at 350° for 10 minutes. Real butter is the secret!
Sift together flour, baking powder, cinnamon, soda, nutmeg and ginger; set aside. Combine (cream together) sugar, pumpkin, eggs and oil. Stir well. Add flour mixture until moistened. Fold in chopped cranberries. Pour into greased pans, two 9 x 5 or you can use the small pans which it makes 6 small pans. Bake at 350° for 60 to 65 minutes or until done.
Bake at 375° approximately 20 minutes. Turn top side down onto a towel or breadboard that has been covered with confectioners sugar. Roll up in towel and let set until cool.
Cream all ingredients together and spread over crackers or small slices of bread. Place very thin slice of cucumber on top and sprinkle with dill.
Heat olive oil and saute the paprika or sofrito. If using ground annatto, add when you add the water. Add tomato sauce. Cook until the mixture comes to a boil, about 1 minute. Add the chicken and cook until it turns white, then add the rice. Mix well with the other ingredients. If you are using ground annatto, dissolve the annatto and salt in the water. Pour the water mixture into the pan with the rice. Cook on medium low, until the liquid has evaporated. Cover and cook until the rice is tender, 15 -20 minutes.
Cream margarine and sugar; add eggs one at a time and beat after each. Add vanilla wafers alternately with milk. Add coconut and pecans. Bake in greased and floured tube pan at 325° for 1 hour and 15 minutes.
Put cabbage head in boiling water to wilt. Separate leaves. Combine ingredients. Place filling in cabbage leaf and pin with toothpicks. Place in deep pan and pour 1 can stewed tomatoes and 1 can tomato sauce over rolls. Cook over low to medium heat, covered, 1 1/2 hours.
Boil chicken and debone. Cut into bite size pieces and put in	oblong baking dish. Mix broth and soup until smooth. Pour over chicken.
Melt butter in a 13 x 9-inch baking pan. Mix in Rice Krispies and sugar. Pat mixture into pan and bake at 300° for 12 minutes. Drain fruit cocktail and mix with lemon juice, condensed milk and lemon pie filling. Spread on baked Rice Krispies mixture. Freeze for 4 hours. Serve with any whipped topping.