HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat shortening, sugar and brown sugar. Add eggs, then beat in applesauce and pumpkin. Stir together flour, baking soda, baking powder, salt, cinnamon, mace, nutmeg and cloves. Add dry ingredients to pumpkin mixture, stir until flour is moist; then stir in apricots, dates and nuts. Put into 2 greased 5 x 9-inch loaf pans. Bake at 350° about 1 hour.
Heat oven to 350°. Heat caramels and 1/4 cup milk in a saucepan over medium heat, stirring constantly, until melted and mixture is smooth. Keep warm over low heat, stirring occasionally. Mix dry cake mix, margarine, remaining milk and pecans. Spread half the dough (1 1/2 cups) into an ungreased rectangular (13 x 9 x 2-inch) pan. Bake 6 minutes. Remove from oven; sprinkle with chocolate chips and coconut. Drizzle caramel mixture over chips and coconut. Drop remaining dough by spoonfuls over caramel layer and spread evenly. Bake until slightly dry to touch (15 to 20 minutes, or longer). Cool completely, then refrigerate until firm. Cut into 2 1/2 x 1-inch bars. Makes 48.
Boil chicken until tender, falling off the bone. Separate chicken from bone. Save soup stock for something else. Thaw crusts while boiling chicken. Saute in oil, celery and onion. Cook carrots in microwave 15 minutes with lots of water. Drain celery, onion and carrots. Combine with deboned chicken and cream of mushroom soup. Heat through in saucepan. Pour into lower pie crust. Cover with 2nd crust. Prick holes in your favorite pattern. Bake at 400° for 45 minutes. Serves 4 to 6 people.
Mix together shortening, eggs and 1 1/2 cups sugar. Add rest of ingredients. Roll in small balls, then dip in mixture of 2 tablespoons sugar and the cinnamon. Place on ungreased cookie sheet. Bake at 375° to 400° for 8 to 10 minutes. Bake until lightly browned, but still soft.
Drain cherries and pineapple; save 1/4 cup juice of cherries. Cream the cheese and add juice. Combine cream cheese and other ingredients. Chill overnight. Serve in glass bowl.
Preheat oven to 400°. Place fish in baking dish. Pour salad dressing over it. Sprinkle potato chips and cheese generously over top of fish. Bake, uncovered, for 25 minutes.
Heat milk in top of double boiler. Add rice, sugar and salt. Stir occasionally. Add raisins when rice is tender. Heat a few minutes without stirring or raisins will color the rice.
Mix well. Pour into 2 well-oiled bread pans. Bake 45 minutes to 1 hour at 350°.
Cut cabbage in small pieces. Season and simmer in small amount of water until tender. Add sour cream and cheese and serve immediately.
Combine shortening, honey, salt and milk. Add cold water and yeast. Gradually add buckwheat flour and white flour. Knead until smooth. Place in greased bowl; cover and let rise in warm place 1 1/2 to 2 hours. Place on board and divide into 2 parts. Let rise 15 minutes. Shape into loaves and place in greased pans. Cover and let rise until double. Bake at 375° for 45 to 50 minutes. Makes 2 loaves.
Cut butter into flour until particles are the size of a pea. Add yolk and sour cream. Mix well and chill 1 hour.
Preheat oven to 450°. Line a 9-inch pan with one crust. In mixing bowl, mix well the apples, sugar, salt, cornstarch, cinnamon and nutmeg. Place apples in pan. Dot with butter; sprinkle with lemon. Top with remaining crust which has been pricked. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake for 45 minutes to 1 hour, or until done. May lightly sprinkle top with sugar and cinnamon before putting in oven.
Place sliced lettuce in a 9 x 13-inch pan. Add in layers the celery, green pepper, onions and peas. Spread mayonnaise over peas. Sprinkle mayonnaise layer with sugar, then sprinkle cheese over top. Cook bacon until crispy; drain. Break bacon into bits or use Bac*Os. Sprinkle with Parmesan cheese, if desired. Cover with plastic wrap. Refrigerate for at least 8 hours. Cut in squares to serve. Can be kept in fridge for several days.
Mix up a batch of your favorite homemade biscuits. Roll out to about 1 inch thick. Over dough sprinkle 2 to 3 grated apples, brown sugar and cinnamon. Roll up like jelly roll and slice. Place slices on deep cookie pan and pour 3 cups of hot water that has 1 cup white sugar dissolved in it. Bake at 350° until done.
Core and clean peppers. Leave whole. Parboil 5 minutes. Brown meat and onion in fat. Add tomatoes, rice, Worcestershire sauce, salt and pepper to taste. Cover and simmer until rice is almost tender. Add cheese. Stuff peppers and stand upright in baking dish. Bake, uncovered, at 320° for 25 minutes or until hot. Sprinkle with more cheese; let melt.
Add pepper to flour. Dredge chicken and saute in olive oil until lightly brown on both sides. Remove. Add garlic, mushrooms and bay leaf to skillet. Add vinegar and broth. Scrape up bits and reduce heat. Put chicken back into pan and cover. Simmer for 5 to 8 minutes, turning chicken once. Makes 4 servings.
Dip chicken cubes in egg, then crumbs. Brown in oil. Put in a 9 x 13 x 2-inch pan. Pour broth over chicken and add mushrooms. Bake, uncovered, for 30 minutes at 350°. Makes 8 to 10 servings.
Sprinkle tomato slices with sugar, salt and pepper; broil on both sides and keep warm. Saute the bacon. Drain and keep warm. Melt the butter in a double boiler over simmering water. Add mustards, Worcestershire, paprika, Tabasco and blend. Add cheese. Allow most to melt, stirring frequently. Add beer and continue stirring until the cheese is completely melted. Beat the egg yolks with the cream and add slowly to the cheese mixture, stirring until thickened, about 3 to 5 minutes. Meanwhile, toast the split muffins. Layer the tomatoes and bacon on the muffins and spoon the thickened sauce over all. Serve immediately. Makes 4 servings.
Cream margarine and sugar. Add eggs and applesauce. Mix well. Add flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Mix well. Add dates and walnuts. Bake in cupcake pan at 375° until done.
Brown meat and drain. In large skillet, add cabbage, carrots, onion, beans and soy sauce. Cook until vegetables are tender. Add salt and pepper to taste. Place 2 tablespoons of vegetables per wrapper. Roll up and deep fry eggroll until they slightly brown.
Heat fat and Dr. Pepper. Sift together flour, sugar, cinnamon, salt and cocoa. Combine eggs, buttermilk, soda and vanilla. Add hot Dr. Pepper mixture to dry ingredients (blend well). Add egg mixture. Mix well. Pour in 15 1/2 x 10 1/2 pan. Bake at 350° for 25 minutes.
Melt butter and peanut butter in saucepan. Add sugar and stir until melted and smooth. Put in refrigerator for 1 hour. Form into balls and return to refrigerator for 2 hours. Melt chocolate morsels. Take a toothpick and dip each ball into melted chocolate. Put on wax paper until set. Store in refrigerator.
In casserole, layer potatoes and onions in alternate layers until full. Pour the stewed tomatoes over top; dot with butter. Add salt and pepper to taste. Bake at 400° for 45 minutes, or until potatoes are tender.
In large bowl, add sugar and Crisco (room temp). Blend with spoon by hand. Add eggs, one at a time. Mix well after each egg. Then add milk and vanilla. Mix real good by hand. Add flour and baking powder sifted together. Pat dough on a cloth with flour and roll out as thin as you want; cut with round cookie cutter. Bake at 350 degrees till light brown.
Remove tips from wings. Cut into 2 pieces. Combine remaining ingredients. Pour over chicken, marinate overnight in refrigerator. Remove chicken from marinade and place in shallow baking pan. Bake at 275° for 1 hour or until lightly brown, basting occasionally with marinade.
Combine okra, tomatoes, rice and water. Bring to a boil, reduce heat and simmer about 5 minutes.
With electric mixer, add sugar gradually to eggs. Continue until very thick (almost like cake batter). Add remaining ingredients and mix thoroughly. Put in gallon freezer and freeze. Can add frozen strawberries or other flavors before freezing.
Mix Kool-Aid, water and sugar together. Stir until sugar melts. Add lemonade, orange juice and pineapple juice to mixture and stir well. Pour extra punch into mold and freeze. Yield: 3 gallons.
Mix 1 can of tomato sauce and all the other ingredients together. Put into an oiled 5 x 8-inch loaf pan. Refrigerate for 20 minutes to set. Cook for 1 hour at 350°. Take out and pour other can of tomato sauce on top and return to oven and cook an additional 20 minutes longer.
Peel potatoes; rinse and chop. Cook until tender and water is almost cooked away. Drain remaining water. Salt and pepper. Mash the potatoes a little. Add milk.
Saute onion and garlic in oil in 10-inch skillet until tender but not browned. Add chicken. Brown on both sides, 2 to 3 minutes per side. Sprinkle with sage, thyme, salt and pepper. Cut up tomatoes. Add with juice and wine to skillet. Cut asparagus into 2-inch pieces. Sprinkle over chicken mixture. Reduce heat and cook, covered, 30 minutes. Remove chicken and vegetables to serving platter. Thicken juices, if desired. Pour over chicken. Sprinkle with parsley. Serve with grated Romano cheese, if desired.
Bring water and sugar to a boil over medium heat. Remove from stove. Add raisins, vinegar, butter, jar of jelly and spices. Mix well and put on stove. Add cornstarch to thicken to desired consistency.
Melt butter; add egg and cake mix, mixing together. Roll into small balls and place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Brown and season meat. In separate dish, mix soup and liquid. Use baking dish. Put layer of Tots, meat, then soup. Repeat with a few Tots on top. Cover with foil and bake for 15 minutes at 275° to 300°. Uncover and continue to bake 10 to 15 minutes until Tots are soft.
Place apples in greased 8 x 8 x 2-inch dish. In bowl mix flour, brown sugar, cinnamon and ginger. With pastry blender cut in margarine until coarse crumbs. Stir in quick oats and walnuts. Bake at 350° for 35 minutes.
Saute onion in butter. Cook and debone chicken. Combine onion, chicken, soups and tomatoes. Layer in casserole: Doritos, then chicken combination and then cheese. Repeat layers and bake at 350° until cheese is melted.
If you're like the guy who couldn't afford to drown his troubles over the high cost of living, hark to Shrdlu's recipe for do-it-yourself wine at $.89 a gallon. You'll need a 1 gallon jug, sterilized, 1 cake of yeast, crumbled ($.09), 4 cups of sugar ($.25), 1 large can frozen grape juice ($.45) and 1 large balloon ($.10). Put yeast, sugar and grape juice into jug and fill with water. Slip the balloon over mouth of jug, sealing the contents from the atmosphere. During fermentation, the balloon will inflate. When it deflates, the wine is ready. The process takes 6 weeks and produces a clear rosy beverage that tastes like pink Catawba. Shrdlu points out that if you re-use the balloon, the next gallon will cost only $.79.
Preheat oven to 350°. Grease bottom and sides of 10-inch tube pan. Heat applesauce and soda; set aside to cool. Toss dates and raisins with 2 tablespoons of the flour. In large bowl, combine dry ingredients with mixer at medium speed, slowly adding applesauce and margarine. When mixture is smooth, fold in raisins, nuts, dates and coconut. Turn into pan and bake 1 hour and 30 minutes. Cool before removing from pan.
Cook together until thickened. Cool. Use over slaw or lettuce and green onions. Stir constantly while cooking. Sprinkle in celery seed.
Brown and drain hamburger. Combine hamburger, peas and 1 cup cheese. Put into browned pie shells. Put equal amount of potatoes on top of mixture. Sprinkle remaining cheese on top of pies. Bake at 350° until cheese has melted.
Put in bowl the sugar, eggs, milk and vanilla. Stir or beat just enough to mix well.
Mix flour, powdered sugar and butter. Press into ungreased 9 x 13-inch pan. Bake 20 minutes at 350°. Beat eggs, sugar, lemon juice and baking powder. Pour over crust. Bake another 25 minutes. When done, sprinkle powdered sugar over top while hot.
Mix gelatin, water, pineapple and blueberry pie filling and pour into a 9 x 13-inch pan. Refrigerate until firm.
Mix all ingredients except steak. Marinate steak in marinade overnight. Grill to desired doneness.
Cream butter and sugar. Melt chocolate; let cool. Stir chocolate into butter-sugar mixture. Add eggs, one at a time, beating 5 minutes after each on high speed. Fold in Cool Whip. Pour into prepared pie shell. Chill until firm. Store in refrigerator.
Saute onions in shortening. Remove from pan; brown pork and veal. Add soy sauce and onion salt. Pour hot water over meat; simmer for 30 minutes. Add diced celery; simmer for 15 minutes. Add all vegetables. Combine cornstarch and water into smooth paste; add to mixture, stirring, until clear. Bake at 400° for 20 to 27 minutes. Top with onion biscuit topping.
Heat oven to 375°. Grease cookie sheet. In a large bowl beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs and mix well. In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture. Mix well. Drop by rounded teaspoonful onto prepared cookie sheet. In a small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Makes 4 1/2 dozen.
Brown meat. Add other ingredients. Cook in crock-pot on low for a few hours. Serve with "Mexican Salad."
Mix margarine and sugars together. Add eggs, peanut butter, milk and vanilla. Add flour mixture. Drop by teaspoons on cookie sheet. Top the cookies with Reese's peanut butter cups cut into pieces. Bake at 350° for 12 to 15 minutes.
Saute onions and carrots in oil in saucepan until brown. Add water, bouillon cubes and salt. Bring to a boil. Stir in broccoli and noodles. Cook for 3 minutes. Add milk and cheese. Cook until cheese melts. Yield: 12 servings.
Cook mushrooms, green onions and scallops in 1/4 cup butter until seafood is translucent. Add flour and cook for 2 minutes, stirring constantly. Add chunky salsa and simmer 2 minutes. Add milk, stirring constantly. Add cooked crabmeat and shrimp. Add Frito-Lay cheese dip. Do not boil. Serve immediately. Serves 6 to 8.
Mix all ingredients together. Bake at 350° for 40 minutes. Bake in tube pan only.
Combine dry ingredients. In a separate bowl, combine beaten eggs and vanilla. Add dry ingredients and balance of ingredients. Spray (12-count) muffin pan with Pam. Bake at 350° for 12 minutes.
Saute chopped onion in oleo. Cook broccoli according to directions on package. Drain broccoli. Place onion, broccoli and rest of ingredients in saucepan on top of stove. Cook over moderate heat, stirring often, until cheese melts. Serve hot.
Cook celery and onions 15 minutes. Add potatoes, parsley, onion powder, garlic powder and pepper. Cook until potatoes are soft. Mix together flour and evaporated milk. Beat in egg and add. Stir until thick. Salt to taste. May have to add more water.
Brown ground beef with onion in large skillet, stirring until crumbled. Add remaining ingredients with enough water to thin to desired consistency. Mix well. Simmer for 1 hour. Yield: 8 to 10 servings.
In small bowl, beat eggs, 1/2 cup sugar and lemon juice until foamy. In medium saucepan, combine remaining 1/2 cup sugar and cornstarch. Gradually add water; mix well. Over medium heat, cook and stir until thickened and clear; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened; add vanilla. Cool to room temperature. Fold in the whipping cream. Chill. Serve with fresh fruit. Refrigerate leftovers.
Mix flour and sugar together in a medium size bowl. Cut in butter or margarine with a pastry blender until mixture is crumbly. Add egg yolk and vanilla. Mix lightly with fork just until pastry holds together and leaves side of bowl clean. Chill until ready to use.
Chill several hours in fridge. Form into hamburger patties. Flour both sides and fry in skillet until well browned on both sides. Put in a casserole dish. Add 1 can mushroom soup and 1 cup milk. Pour over hamburgers. Bake 1 hour at 350°.
Pour the bulgur into a large bowl; mix well with olive oil, lemon juice and water. Let stand.
Combine milk, margarine, sugar and salt. Cool to lukewarm. Add yeast and stir. Add eggs. Gradually stir in flour. Knead until smooth. Let rise until double in bulk. Divide into three portions. Roll each portion into a 9-inch circle. Cut circle into 12 wedges. Beginning at outer edge, roll up and place seam side down on a greased pan. Allow plenty of space between each roll. Brush with additional butter. Cover and let rise. Bake at 400° for 15 minutes. These freeze well. Let rise, then shape into rolls. Freeze on a piece of aluminum foil. Put in plastic bag. Take out as needed. Let thaw and rise, then bake.
Sift flour and salt together. Scald milk; add shortening and sugar and stir until dissolved. Dissolve yeast in water. When milk has cooled, add 1 cup flour and stir until smooth. Add yeast and egg; beat well. Add flour gradually until dough becomes stiff enough to knead with hand and has a satin like finish. Place in a greased bowl; cover with a clean damp towel and place in the refrigerator until the next day or set in a warm place and let rise until double in size. Form into rolls. Let rise again until double in size. Bake 15 to 20 minutes at 400°. Makes 3 dozen.
Combine ingredients in a greased casserole dish. Bake in a 350° oven approximately 1 hour. Top will be puffed and nicely browned.
Cut 2 packages boneless chicken breasts into bit size pieces. Shake pieces in a plastic bag with flour. Add to 4 beaten eggs. Soak in beaten eggs over night in the refrigerator. Remove from egg and roll in Italian bread crumbs. Saute in butter. Place in a casserole; add to drippings 1 cup chicken broth, 1/2 cup wine, optional. Pour over chicken. Top with 1/2 lb sliced mushrooms. Add 3/4 lb grated Muenster cheese. Bake at 350° for 40 minutes. Serves 6.
Cook hamburger, onion, celery, garlic, salt and pepper until brown. Add remaining ingredients, cook until peppers are done. Serve over rice.
Heat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until blended. Add egg and beat until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by teaspoon onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork. Bake at 375° for 7 to 8 minutes. Cool 2 minutes before removing from baking sheet. Yields 3 dozen.
Spread	pineapple over bottom of 9	x 13-inch pan. Spread cherry filling over pineapple. Sprinkle dry cake mix over pie filling. Sprinkle	nuts over cake mix. Cut butter into pats and cover top completely. Bake at 350° for 1 hour.
Sift flour, salt and sugar; cut in shortening. Beat egg; add vinegar and water and sprinkle a little at a time over flour mixture. Mix. Gather dough together with hands so it cleans the bowl; knead very lightly. Chill before rolling. Makes enough for 6 crusts.
The next day mix all ingredients. Cut dough in 4 pieces; roll out to dinner plate size. Spread 1/4 cream cheese mixture over 1 piece of rolled out dough. Roll it up. Seal all seams and ends. Put seam on bottom. Put on greased pan. Let rise to double size, then bake at 375° for 15 minutes. Frost with icing. Repeat for other 3 pieces of dough.
Chop nuts, oranges and cranberries in food processor or chopper. Add two cups sugar, mix well. Mix water and Jello, let cool until thick. Add fruit and nut mixture. Chill until set. This keeps well and is even better the next day.
Mix all ingredients excluding vanilla and nuts in 6-quart pot. Cook over low heat, stirring constantly until mixture reaches hard ball stage. (I use cold tap water and drip off spoon.) You should be able to mold it with your fingers. Remove from heat and add vanilla and nuts. Pour into 9 x 9 x 2-inch buttered pan; cool and cut.
In heavy 12-inch skillet, heat olive oil for 1 minute. Add onion, garlic, water, broccoli, pepper, oregano and pepper flakes. Cook, stirring, for about 2 minutes. Cover skillet, reduce heat to low and cook 8 to 9 minutes longer, stirring often until tender, but crisp. Serves 4. Nutrition information per serving: 7 grams fat; 16 calories; 0 cholesterol and 39 mg sodium.
Beat eggs and mix with remaining ingredients. Put into a greased casserole dish and bake at 350° for 40 to 45 minutes.
Combine beans, peas, pimentos, celery, and onion. Mix last 5 ingredients and pour over vegetables. Chill over night and drain before serving.
Preheat oven to 425° to 450°. Cut the biscuits in fourths, roll and cover them with cinnamon and sugar. Bake for about 10 minutes. Melt the butter and add cinnamon and sugar mixture to butter. Pour over biscuits. Put back in oven for about 5 to 10 minutes.
Mix the sugar and water in a deep, ovenproof glass dish. Place dish in oven for 8 to 10 minutes, until caramel forms. Let caramel cool. Mix the rest of the ingredients in a blender for a few minutes (blend in the cream cheese last). Pour mixture in glass dish which contains the caramel. Bake in oven for 12 to 14 minutes.
Grease 13 x 9 pan, line with wax paper. Grease again. Sift Flour, baking powder and salt and set aside. In another bowl, beat eggs and add sugar and extracts. Scald milk and add to dry ingredients. Add egg mixture. Pour into prepared pan and bake at 350° for 35-40 minutes. When done, let cool in pan at least 30 minutes. Whip the cream and add confectioners sugar and vanilla. Slice the strawberries. Slice cake lengthwise. Take 1 1/2 cups of frosting mixture and add strawberries (reserve enough for garnish) and spread for filling. Add top layer and frost with remaining cream. With remaining strawberries, make 4 rows to form stripes and the 50 blueberries to form starts.
Spread crushed graham crackers in the bottom of a 9 x 9-inch pan. Pour melted margarine over them. Pat down with a large spoon.
Wash and boil cleaned string beans in a pot with about 4 quarts of water and salt for about 15 minutes until tender, but not completely done. Drain in a colander. Combine 1 ounce of butter and chopped onion in a pan. Heat for about 2 minutes, without browning, then add beans, pepper and nutmeg. Stir for 2 more minutes and pour in a buttered baking pan. Beat eggs slightly and blend in cream and grated cheese. Pour mixture over beans and bake until gratin is formed. Serves 6 persons.
Mix crackers, sugar and margarine together and press in the bottom of a 9-inch spring-form pan. Preheat oven to 300°.
Raspberry, pineapple, lemon, orange or cranberry sherbet can be used. Try using one quart lemon sherbet with one quart of any other flavor. Put the two quarts of sherbet in a punch bowl and let stand at room temperature. Just before serving, when the sherbet is slightly mushy, add the chilled 7-Up and stir several times. Makes 50 generous servings.
Preheat oven to 325°. Combine first 6 ingredients and beat for 3 minutes. Bake in greased and floured Bundt pan until cake tests done. Cool for 15 minutes in pan before removing. Combine confectioners sugar and lemon juice and glaze slowly while cake is still warm.
Prepare cake mix as directed on box of cake mix, using cake mix, eggs and oil. Then add lemon jello to mixture and stir in. Grease and flour Bundt pan and pour mixture into pan. Cook at 350° for about 30 minutes. Before cake is done, mix powdered sugar and lemon juice with a fork. You may want to add more sugar or juice, it depends on how much and how thick you like your glaze. Then pour over top of cake when you take cake out of oven and put on cake plate.
Combine all ingredients in a sauce pan. Simmer 15 minutes or until it thickens slightly.
Dissolve yeast in 1/4 cup warm water (110° to 115°). Stir in broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons of salt. Mix well. On floured surface, knead in remaining flour. Roll out, half at a time, to 3/8-inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Repeat with remaining dough. Bake in a 300° oven for 45 minutes. Turn oven off. Let dry overnight in oven. Makes 42 to 48.