HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut shortening into flour, salt and sugar. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend just until flour is all moistened. Refrigerate as mixture will be soft. Ready to roll out when you can press firmly into a ball.
Beat yolks until thick. Gradually add sugar and mix well. Add next 6 ingredients and mix well. Beat egg whites (at room temperature) until stiff peaks form. Fold into sweet potato mixture. Pour into pastry shell and bake at 350° for 50 minutes or until set.
Cut up rhubarb. Put lemons and oranges through food processor. Do not peel. Remove seeds. Mix all with sugar. Let stand overnight. In the morning, let cool until it thickens. Add nuts. Pour into hot jars and seal.
Combine all ingredients. Bake in a 9 x 9 baking dish at 350 degrees for 20 to 30 minutes (until top is golden). Serve warm from the oven with wheat thin style crackers.
Mix buttermilk with sugar to dissolve crystals. Add salt and vanilla and freeze until mushy. Whip and fold in Cool Whip. Freeze.
Mix egg in a wide soup bowl with salt, pepper, onion powder and garlic powder. Place bread crumbs in a wide soup bowl and dip meat on both sides in the egg mix. Roll meat in bread crumbs on both sides. Place in a heated oil frying pan on medium heat, all pieces, with tight-fitting cover for a few minutes and turn over; put cover on and cook on slow heat until done (5 minutes). Turn again if needed. Serves 2 to 4.
Mix flour, yeast, salt and sugar, then add lukewarm water and cooled shortening (be sure shortening is cool). Keep adding flour to right consistency. Knead a few times until elastic. Then roll out on floured surface and cut with biscuit cutter. Let rise about 1 1/2 to 2 hours. Cook at 400°. Makes about 15 rolls.
Add egg yolks to mashed potatoes and mix well. Add the flour and baking powder alternately with milk until smooth. Fold in the stiffly beaten egg whites and drop by spoonful on hot greased griddle or skillet. Chopped onion is sometimes sprinkled on the batter on griddle before turning. Serve hot with meat.
Open English peas and drain all water off. Pour into bowl. Add Hellmann's mayonnaise, diced pickles, chopped onions and diced boiled eggs. Stir all together. This is very quick and easy and very tasty.
Toss together oil, salt, pepper and hash browns. Line pie pan with mixture. Bake at 350° for 10 to 15 minutes or until brown. While baking, brown the ground beef. Add the Veg-All, BV sauce and soy sauce. Mix flour into Veg-All juice. Add half the cheese and 1/4 cup French fried onions and mix together. Pour on top of potatoes. Bake 10 minutes. Sprinkle the rest of the cheese and onions on top. Bake an additional 5 minutes or until cheese is melted on top.
Cream butter and sugar together. Fold in eggs. Mix in bananas. Sift dry ingredients together and quickly beat into other ingredients. Chop dates and pecans; flour lightly and add to mixture. Turn into a greased loaf pan and let stand for 20 minutes. Bake at 350° for 50 minutes.
Combine sausage and 1 cup vinegar in a nonreactive saucepan; bring to a boil over medium heat. Cover, reduce heat to low and simmer for 5 minutes, or until sausage is cooked through. Remove sausage from vinegar; cut into 1-inch pieces and set aside.
Combine first 3 ingredients, mixing with your hands. Shape into five 4 x 1-inch rolls. Chill 2 to 3 hours. This mixture will be very dry.
Combine sugar, flour, baking powder and water. Pour mixture into a pan greased with butter. Pour berries into the mixture. Bake at 400° for 25 to 30 minutes.
Cook sugar, milk, margarine and peanut butter over medium heat until mixture boils. Boil 2 minutes, stirring constantly. Remove from heat. Add oatmeal, marshmallows and vanilla. Stir until well blended. Drop on buttered tin.
Mix flour and margarine; pat firmly into 13 x 9-inch pan. Bake 15 minutes at 350°. Mix Cool Whip, cream cheese and sugar; spread over crust. Make instant pudding, use less milk than stated on the box. Spread pudding on top. Refrigerate.
Add the milk, a little at a time (should be like pancakes). It is easier to try one and, if the batter is too thick, then thin it, rather than to thin to start with.
Mix all ingredients and pour into a 1 1/2-quart casserole. Bake at 350° for 45 minutes until brown. Great with ham.
Dissolve lemon Jello in boiling water, then set aside. Be sure it is completely cooled at room temperature, but not jelled.
Bake pie shell. Stir together 1/4 cup sugar and the gelatin in saucepan; stir in strawberries. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Whip the eggs. Cook in lightly greased skillet, making very thin pancakes (about 4). Remove, roll up and slice thinly. This is garnish for dish.
Melt the 1/2 stick of oleo in a medium sized casserole dish. Mix all the ingredients together and bake at 375° for 30 to 40 minutes or until brown.
Brown beef and bacon; add celery and onion. Mix all others. Bake in a 2-quart casserole at 350° for 1 hour. Put grated cheese on top the last 15 minutes of baking time.
Parboil ribs in a little water with onion, celery, peppercorns and salt, about 20 minutes. Drain ribs. Place on a rack in shallow pan. Set oven at 375°. Mix rest of ingredients (except lemons) together and spread over ribs. Lay sliced lemon on top. Cook until ribs are crisp and sauce is sticky, about 35 to 40 minutes. Serves 4.
Cook chicken and season; cut into bite sizes. Cook macaroni in salted water and drain. Thicken chicken broth with flour. Cook a few minutes. Add diced cheese and soup. Mix well and add to chicken. Brown bread crumbs in margarine, pour over top and cook 30 minutes at 325°.
Melt butter on low heat. Stir in brown sugar and cool. Blend in remaining ingredients. Spread in greased and floured 8-inch square pan. Bake at 350° for 20 to 25 minutes. Cut while warm.
Roll each sheet of dough out to about 12 x 6-inches. If desired, sift powdered sugar over counter before rolling. Cut each sheet into 4 even pieces. Cover baking sheets with waxed paper. Place dough on prepared sheet. Prick with fork. Sift powdered sugar over dough. Refrigerate for 30 minutes. Bake at 425° for about 5 minutes; increase oven to 450°, bake another 3 to 5 minutes until pastries are light golden and puffed. Let cool on wire rack. In heavy saucepan bring half and half to boil. Cook over medium-low heat about 10 minutes. Remove, add vanilla. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a little hot half and half, whisking, then pour this mixture into saucepan. Bring to a boil, whisking constantly until thick and creamy. Do not boil or custard will curdle. Remove custard sauce from heat. Beat until cool. Whip cream until soft peaks form. Add to vanilla custard. Spread over half of the baked pastries. Cover with sliced strawberries. Top with second half of pastries. Dust with powdered sugar. Serves 12.
Mix flour, 1/2 cup sugar and salt in top of double boiler; slowly stir in hot milk and cook until mixture thickens, stirring constantly. Stir a little of the hot mixture into beaten egg yolks. Pour back into double boiler. Cook about 2 more minutes. Remove from heat; add vanilla and cool until just warm. Alternate layers of vanilla wafers, sliced bananas and pudding in a baking dish. Beat egg whites until foamy; add 1/4 cup sugar gradually. Beat until stiff. Pile lightly on pudding. Bake in hot 400° oven for 8 minutes or until golden.
Boil chicken 45 minutes to 1 hour. Shred meat. Cook rice as directed on box. Saute onion in margarine, then blend in flour, soup and milk for sauce. Drain mushrooms and add to sauce. Add salt and pepper. In a very large casserole dish (or 1 large and 1 medium), layer with sauce, rice, chicken and cheese. Bake at 350° until bubbly. Serves 12 to 14.
Preheat oven to 350°. Combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl. Mix well. Pour into unbaked pie crust. Bake for 1 hour 10 minutes or until knife inserted in center comes out clean. Do not overbake. Cool completely. Grease baking sheet lightly with shortening. For topping; combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly. Spread quickly in thin layer on baking sheet. Cool completely. Break into pieces. Sprinkle around edge of pie. Refrigerate leftover pie.
Boil garlic in water. Drain off water. Add same amount of potatoes and cover slightly with chicken broth. Cook until potatoes are done. Pour into blender and blend until creamy. Pour into serving bowls and serve with croutons. May garnish with freshly chopped parsley.
Cream sugar and oil together; add eggs. Drain pineapple and save 2 tbsp. juice for the icing. Add remaining juice and pineapple to creamed mixture. Sift together flour, soda and salt. Add to pineapple mixture with the vanilla. Pour into greased 9 x 13 pan and bake at 350 degrees for 30-45 minutes. For icing, melt cream cheese and butter over low heat. Add reserved pineapple juice and enough powdered sugar to make spreadable. Beat well to remove any lumps. Pour over hot cake.
Cook elbow macaroni in boiling, salted water until almost done. Drain well.	Beat eggs well. Add milk and 1/2 cup melted butter. Mix macaroni with cheeses and stir lightly to mix. Add to eggs and milk.	Salt to taste. Stir	well. Carefully line 9 x 13-inch pan (which has been greased with melted butter) with 8 sheets of filo; brush each with melted butter.	Pour mixture into pan.	Top with additional 8 sheets filo. Brush each with butter. Sprinkle with water or milk. Bake in 450° oven for 10 minutes, then lower to 350° for 30 minutes.
Sift first 4 ingredients. Cream next 4 ingredients. Add cream mixture to flour. Add apples and nuts. Bake at 350° for 35 to 40 minutes in 9 x 13-inch cake pan.
Cream margarine and sugar until fluffy. Add eggs, one at a time. Beat well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add alternately with milk. Blend well after each addition. Stir in nuts. Bake in greased 13 x 9-inch pan at 350° for 40 to 50 minutes. Cool on wire rack. Frost with Granny's Good Frosting.
Grease 12-cup Bundt pan. Combine first three ingredients in small bowl and mix well. Separate biscuit dough; cut each biscuit in half.
Beat granulated sugar, meringue and water to a thick meringue; set aside. Cream together Crisco, vanilla, powdered sugar, salt and butter flavoring. Cream well together, then add first half mixture. Beat well. Add second half and beat well (do not underbeat). Will keep indefinitely in refrigerator. Can be used to decorate cakes.
Preheat oven to 400°. In large mixing bowl, combine all ingredients (except marshmallows). Mix thoroughly; may be a little lumpy. Pour in baking dish. Bake 30 to 40 minutes. Top with marshmallows last 10 minutes.
About 1 hour before serving or early in the day, in a medium bowl, mix the first 4 ingredients. Trim crusts from bread slices. (Save crusts to use for bread crumbs another day.) Lightly spread 1 side of each bread slice with butter or margarine. Spread filling on 8 buttered bread slices; top with remaining bread slices, butter side down. Cut each sandwich diagonally into quarters. Line a 15 1/2 x 10 1/2-inch jelly roll pan with damp paper towels. Place tea sandwiches in jelly roll pan. Cover with damp paper towels to keep bread from drying out. Cover pan with plastic wrap and refrigerate until ready to serve. Makes 32 tea sandwiches. Contains about 60 calories each.
Brown ground beef; add onion, celery and salt and pepper to taste. Grease a deep pie plate and put meat mixture in it. Add cheese on top. Mix Bisquick, milk and eggs. Pour over meat mixture and bake 30 minutes at 400°.
Out of the 2 quarts of milk, set aside 1/2 cup. In this little bit of milk, mix the cornstarch and set aside. Place the grated coconut, the cold milk and the sugar in your blender and blend. Break up the egg yolks. Place the coconut milk, the dissolved cornstarch and egg yolks in a saucepan and stir continuously over heat until it comes to a boil. When it boils, add the evaporated milk and then set aside. In a separate container, beat the egg whites until stiff; set aside. Dissolve gelatin in 1/2 cup water; heat until it dissolves, stirring constantly. When totally dissolved, add to the egg whites while stirring. Add this mixture to the previously prepared coconut milk. Mix everything thoroughly.
Crush the dill seed in a bowl. Add the dry ingredients and mix. Add vinegar; stir until the sugar dissolves. Mix in the oil. Place the dill sprig in a pint jar. Pour in the dressing. Keep covered in the refrigerator.
Mix all ingredients and pour into graham cracker crust. Top with canned cherry or blueberry pie filling.
Brown beef, onion and green chilies in pan. Add enchilada sauce (mild and hot), cream of chicken soup and cream of mushroom soup. Cook until comes to a boil. Cover bottom of pan with chips and pour mixture over chips. Add cheese on top. Put in 350° oven until cheese melts.
Combine pineapple juice, apple, sugar and cinnamon in large saucepan. Bring to a boil for 2 minutes. Remove from heat. Add tea bags; steep 5 minutes. Serves 6.
Mix all ingredients. Add more flour if needed to make workable dough. Take lump of dough about the size of a grapefruit and roll it out very thin. Cut into strips about 2 x 6-inch (accuracy not important). In center of each strip, cut about 1 1/2-inch slit lengthwise. Turn one end through the slit. Fry in oil (half gallon for single batch or 1 gallon if it is doubled). When they are first put in oil, they will sink; as they fry, they will float. When they are floating, flip them over so they brown on both sides. When browned, remove from oil and let them cool and dry on brown paper (grocery shopping bag). When dry and cool, sprinkle powdered sugar on them. Recipe can be doubled.
Bake cake as directed. When cake is done, punch holes all over top of cake with a fork. Drizzle the Eagle Brand milk over top. Pour jar of caramel sauce over top of milk; spread. Sprinkle top with nuts (optional). Spread a small amount of Cool Whip on top. Refrigerate.
Bring water to boil in large kettle. Add the next 6 ingredients. Reduce heat and simmer, covered, until all vegetables are tender, approximately 30 minutes. Stir in soup and cheese. Cook until soup is heated through and the cheese is melted. Makes 3 quarts, about 10 to 12 servings.
Season hamburger and put in casserole. Add 1 can mushroom soup and milk. Place 4 slices cheese on top. Top with Tater Tots. Bake at 350° for 1 hour.
Grease a casserole dish and set aside. Beat egg and then mix with milk. Add sugar and flour. Stir (do not beat), stirring constantly. Slowly add peaches. Spread evenly in casserole dish and then sprinkle the cinnamon on top. Bake at 350° for 35 minutes or until browned.
Preheat oven to 350°. Pour oil into a 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan and stir with a fork or spoon until blended. Scrape sides and spread batter evenly in pan. Bake at 350° for 35 to 45 minutes, until toothpick inserted near center comes out clean.
Preheat oven to 375°. Mix graham crackers, butter and 1/4 cup sugar together. Spoon into a 9 x 13-inch pan. Pat down evenly. Bake for 8 minutes. Remove from oven and cool thoroughly. Combine cream cheese and milk; beat until smooth. Add 1 cup sugar; beat well. Set aside. Prepare whipped topping as directed on package. Fold into cream cheese mixture. Spread over graham crackers. Spoon pie filling over this and chill 2 hours.
Mix crackers, melted butter and sugar. Press into a pie plate. Beat cheese until fluffy. Add milk. Beat until well mixed. Add lemon and vanilla until well blended. Put in pie crust and chill for 2 to 3 hours. Do not freeze. At serving time, top with pie filling.
Mix first 4 ingredients and put in greased casserole. Top with butter and stuffing. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Melt 8 ounces chocolate and butter over low heat. Stir until smooth. Sift together flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined in separate bowl. Slowly beat in the cooled chocolate into egg mixture, then add dry ingredients until just blended but smooth. Stir in the chocolate chips and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheet covered with parchment paper or aluminum foil. Bake 10 to 12 minutes at 350°. Don't overbake.
Combine macaroni, cheese, 1 cup of the cracker crumbs, mushroom soup, mushrooms, milk, onion and green pepper. Turn mixture into 2-quart casserole dish. Sprinkle with remaining crumbs. Bake at 325° until hot, 45 to 50 minutes.
Mix the first 7 ingredients together and bake at 325° for 50 to 55 minutes or until done.
Halve hard-cooked eggs lengthwise; remove yolks and mash with salad dressing, mustard, salt and pepper. Refill whites. Sprinkle with paprika, if desired.
You will need a 6-quart soup pot. In a separate pot, wash neck bones. Cover with cold water, bring to a boil, drain and wash soup pot. Pour cold water to fill the pot 3/4 full. Bring to a boil; skim off the foam until clean. Add celery, carrots, parsley root and leaves, onion, bay leaf, peppercorns and garlic clove. Simmer 2 hours. Let cool and strain into other pot. Pick off meat from bones and add to stock. Refrigerate overnight. Skim off fat.
Mix pineapple (less 1/2 cup) with sour cream. Add package instant pudding and mix. Pour in baked pie shell and top with Cool Whip.
Melt chocolate and butter or margarine. Let this cool. Mix remaining ingredients. Cook in greased pie plate (or tinfoil plate) at 350° for 25 minutes.
Combine chocolate chips, margarine and corn syrup in medium size saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rice Krispies cereal, mixing lightly until well coated. Spread evenly in 13 x 9 x 2-inch pan, which has been buttered. Chill until firm. Cut into squares. Store in refrigerator.
Preheat oven to 325°. Melt chocolate. Grease baking pan. Cream butter in bowl; add sugar. Add eggs one at a time to mixture. Beat until thoroughly mixed. Add chocolate, vanilla and flour. Add nuts and stir enough to mix. Bake at 325° for 30 to 35 minutes.
Beat butter until light. Add sugar, egg and vanilla; beat well. Sift flour with salt and baking powder. Add to butter. Mix well. Divide dough in half. Mix chocolate into one-half. Wrap both halves in plastic; chill for several hours. Roll out plain and chocolate dough separately into oblongs, 1/8-inch thick. Place dark dough on top of light. Roll up layers together. Wrap. Chill overnight. Preheat oven to 375°. Grease cookie sheets; cut roll into 1/8-inch thick slices. Bake 8 minutes. Makes 3 dozen cookies.
Cream the butter and peanut butter in mixing bowl until light. Add confectioners sugar, gradually, beating until fluffy. Stir in cereal. Shape by level tablespoonfuls into logs. Roll in peanuts. Place on waxed paper. Melt the chocolate chips and shortening in a double boiler over hot water, stirring constantly. Drizzle over logs. Chill until serving time. Yields 2 1/2 dozen.
Heat oven to 400°. In heavy saucepan, bring the water and butter to a full, rolling boil. Stir in flour all at once. Stir vigorously over low heat until mixture leaves the edges of the pan and forms a ball. Remove from heat. Beat in eggs, one at a time. Beat until smooth and velvety.
Combine all ingredients; mix until smooth and place in pie shell. Bake at 400° on cookie sheet on lower shelf in oven until knife inserted in filling comes out clean, about 40 minutes.
Peel potatoes. Cut in inch cubes. Bring water to boil. Add potatoes. Cook until tender. Measure 1 cup of liquid (add water, if necessary). Set aside. Chop onion (finely). Melt butter in saucepan over medium heat. Add onion. Cook, stirring frequently, until onion is translucent. Add flour to saucepan. Season with peppers. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup liquid, milk and sugar to onion mix. Stir well. Add cheese and ham. Simmer over low heat about 30 minutes.
Add ingredients to cooked noodles with 1 1/2 cups cheese. Mix together. Pour into large Pyrex pan that has been sprayed with Pam. Top with rest of cheese. Add the potato chips. Cook at 350° until bubbly and browned.
Melt caramels and milk in top of double boiler. Add chopped pecans. Drop this onto waxed paper (by spoonfuls). Melt Hershey bar and paraffin in double boiler.
Cream together margarine and sugars. Beat in eggs, vanilla and bananas. Add flour and soda. Stir in chips and nuts. Bake in a greased loaf pan for 50 minutes in a 350° oven.
Drain pineapple and mandarin oranges, reserving liquid. Mix pineapple, mandarin oranges, bananas and marshmallows. Mix reserved liquid with pudding mix. Pour pudding mixture over fruit mixture. Chill or serve immediately.
Combine pudding, oleo, cream cheese, powdered sugar and milk. Add Cool Whip last; beat with beater. (Set aside.) Then crush Oreo cookies.
Brown pork sausage and drain. Melt Velveeta in double broiler and mix with browned and drained pork sausage. Stir in other four ingredients. Spread on slices of party rye and put in 350 - 375 degree oven for 5 to 10 minutes till bubbly. Makes about 40 pizzas.
Mix cabbage, grapes, apples and pecans. Mix Sweet 'N Low with Miracle Whip and add to other ingredients.
Drain sliced peaches, oranges and pineapple chunks well. Into a large bowl, put entire contents of peach pie filling and strawberries. Mix. Stir in well drained fruit. Slice bananas and stir in. Chill for 6 to 8 hours.
Melt butter. Add garlic and parsley. Add shrimp; saute 2 to 3 minutes. Add wine. Continue to cook shrimp for 5 minutes over a low heat until shrimp is pink.
Mix first six ingredients. Pour into 1 1/2-quart casserole. Top with crackers. Bake at 350° for 20 minutes.
Mix starch in water. In double boiler, blend sugar and salt. Add remainder of water. When well mixed, stir over boiling water 10 minutes. Pour mixture slowly over beaten egg yolks, stirring all the time. Return to cook 2 minutes longer. Remove from heat and add butter, lemon juice and lemon rind. Mix well. Cool. Pour into pie shell. Top with meringue and bake until brown.
Chill ingredients. Freeze in ice cream churn.	Makes 4 quarts.
Preheat oven to 325°. Combine peanut butter, egg and sugar. Stir by hand until creamy. Add flour. Stir until flour is completely mixed in. Roll into balls that are approximately the size of a quarter. Place on cookie sheet. Press Hershey's Kiss into each ball and press down to secure and flatten cookie. Bake 10 minutes at 375°. Makes approximately 2 dozen cookies. I always double this recipe!
Have cream cheese at room temperature. In blender or food processor, blend cheeses and next 3 ingredients until smooth. Stir in onions and seafood. Serve with raw vegetables or crackers.
Flour chicken thighs and breasts and brown in butter. Place in casserole dish. Cut up green onions and place in butter and fry until soft. Add mushrooms, soy sauce, vermouth, honey, water and rind. Stir. Then pour over chicken. Add up to 1 cup water. Cover dish and bake for 2 hours at 300°.
Mix together the first 3 ingredients, then add this mixture to 1 cup boiling water. Add vegetable oil and food color of choice. Cook, stirring constantly, for 3 to 4 minutes until it forms a ball. Store in the refrigerator in a plastic bag or airtight container.
Mix the sugar, cocoa, flour, cornstarch, salt and milk in large cooking pan. Stir over medium heat until thick and smooth. Turn off heat. Mix a cupful of the pudding with the beaten eggs. Return cup of pudding to pan; heat again for 8 minutes, until all is cooked through, stirring constantly. Turn off heat. Melt the margarine and real vanilla in pudding. Pour into baked pie shell and cool. Top with real whipped cream and chocolate curls.
Mix the first 7 ingredients; pour into a 9 x 13-inch pan. Mix the brown sugar and nuts; spread on top of batter. Bake at 350° until done.