HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening and water with a mixer until well blended and creamy. Add flour a little at a time until all the flour is used. Cannot be overmixed. Chill overnight. Roll out with rolling pin the next day. Makes a 2 crust pie.
Blend first 3 ingredients. Cut in butter. Add remaining ingredients. Bake in long dish in 350° oven for 45 minutes.
Mix as for regular biscuits. Store dough in tightly covered container; use as needed. Do not let dough rise in refrigerator. Bake as many as needed on cookie sheet at 350° until tops are browned.
Cream sugar and oil. Add eggs and beat well. Add vinegar and red food coloring. Mix well. Add dry ingredients (that have been sifted together), alternating with buttermilk. Add vanilla and beat well. Bake 30 to 35 minutes at 350°.
Cook the sugar, salt, eggs, juice from fruit and flour in saucepan until well blended, comes to boil and thickens. Add rosamarina and dash of lemon juice to sauce. Add mandarin oranges, pineapple bits, coconut and 1/4 cup Cool Whip. When ready to serve, add 2 to 3 tablespoons Cool Whip. Blend to consistency you prefer. (May freeze and add the Cool Whip before serving.)
Layer first 5 ingredients. Spread with mayonnaise. Sprinkle with sugar, cheese and bacon. Refrigerate, covered, overnight. Toss when ready to serve.
Press pecans and coconut into greased 9 x 13-inch pan. Mix cake mix according to directions. Pour over pecans and coconut. Mix together remaining ingredients margarine, cream cheese, powdered sugar and vanilla. Spoon over cake mix. Bake at 350° for 25 to 35 minutes. Refrigerate before cutting.
Sift first 5 ingredients together in a bowl; set aside. Add next 3 ingredients and beat until fluffy. Add next 3 ingredients to butter mixture and beat well. Stir in dry ingredients, 1/2 at a time. Mix well. Roll in balls and roll in cinnamon and sugar. Place on cookie sheet 2 inches apart. Bake 10 minutes at 400°. Do not overbake. Makes 3 to 3 1/2 dozen cookies.
Crumble cookies and pat in pie shell. Pour butter over cookies. Bake at 375° for 10 minutes. Let cool. Pour in soft ice cream and refrigerate. Mix cocoa, cream and sugar to make fudge sauce. Let cool. Pour over ice cream. Add nuts and whipped cream. Freeze for about 1 hour.
Mix sugar, butter, cocoa, salt and milk in large saucepan over medium heat to a boil. Stir constantly. Let boil one minute. Remove from heat and stir in quick oats, peanut butter and vanilla. Mix well.
Bring all ingredients to a boil. Reduce heat and simmer 12 to 15 minutes. Strain into heated punch bowl. Serve as hot as possible.
Beat the eggs and add the sugar. Then add the pecans, sifted flour, melted butter and vanilla. Pour into a greased 9-inch square pan. Bake at 350° for 25 minutes. When cool, cut in squares.
If mashed potatoes are unsweetened, add salt and pepper. Add beaten egg. If mixture is dry, moisten with milk. Form into 8 balls with marshmallows inside of each. Roll each in cornflakes. Deep fry in hot fat. Drain on absorbent paper.
Cream together sugar and butter until fluffy. Add eggs, 1 at a time, mixing well after each. Stir in vanilla and orange peel.
Place almond bark in a glass bowl. Microwave on full power for 1 minute and 30 seconds. Stir. Repeat for additional 1 minute. Stir or melt according to double boiler directions. Add nuts and marshmallows, stir. Add milk, stir until completely mixed. Shape into candy bar, chill until set. Place chocolate flavored coating in glass mixing bowl and melt according to directions. Dip candy bars into melted chocolate flavored coating. Set on waxed paper to cool and dry.
Put cake mix in bowl. Add eggs, milk and pineapple. Beat by hand 400 strokes until smooth and thick. Grease pan with oil; butter and flour it. Pour batter in pan. Bake at 350° for 35 to 40 minutes or check with butter knife to see if done. Cool 1 hour. Add Cool Whip on top.
Cream butter and sugar together until fluffy. Add eggs one at a time. Next, add sour cream. In a separate bowl, sift cake flour, salt and baking soda together. Add a small amount of flour mixture at a time to your butter, sugar, egg and sour cream mixture. Last add flavorings. Mix well. Pour into pans sprayed with Pam. Bake at 350° in preheated oven until done. Makes 8 small layers.
Blend first five ingredients in a blender. Add banana in chunks. Blend until thick. This may be the richest tasting gram of fat on the planet. Yields 2 servings. Has 115 calories, less than 1 g fat.
Preheat oven to 350°. Cream first 4 ingredients until well blended. Beat in egg. Add remaining ingredients and mix thoroughly. Shape into 1-inch balls and place on ungreased cookie sheets. Flatten with bottom of a glass dipped in sugar. Bake 6 to 8 minutes until golden brown.
In a large slow cooker, combine the first 9 ingredients. Cover and cook on high for 7 hours or until vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 minutes longer or until heated through.
Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt in a separate bowl. Gradually blend into the creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. (Cookies are soft, they will puff during baking, flatten upon cooling.) Cool until set (about 1 minute). Remove from cookie sheet. Makes approximately 4 1/2 dozen cookies.
Cook the ground beef in a plastic colander placed in a glass bowl on High in your microwave until brown. Leaving the beef in the colander, rinse with warm water to remove as much fat as possible. In a stew pot, mix the drained beef with all remaining ingredients; ;simmer for 30 minutes. Serves 12. Contains .5 g fat and 169 calories per serving.
Combine first 7 ingredients; mix well. Add flour, soda and salt. Stir in chips. Pour batter into greased 9-inch square pan. Bake at 375° for 25 minutes. Cool completely. Cut into squares.
In a medium bowl, combine flour and salt. Cut in shortening with two butter knives or pastry cutter until mixture looks like meal. Add water and stir with a large spoon until dough forms a ball.
Fill bowl with lettuce, celery, water chestnuts, peas, scallions, mayonnaise, sugar and Cheddar and Parmesan cheese, mixed together, to cover the top. Cover with plastic wrap. Refrigerate 8 hours or overnight.
Note: Two pans are required for this recipe, one larger than the other for use as a water bath.
Chop all peppers fine. Then add sugar, vinegar and salt and cook for 30 minutes, stirring constantly . Place in jars and seal.
Single layer chicken in baking dish and pour liquid over the top. Bake at 350° for 1 hour. Turn once and baste often. For a large amount of chicken, double the recipe. The liquid should cover the chicken. There is no need to marinate. Serve over rice with lots of juice.
Note: 1 cup milk with 1 tablespoon lemon juice or vinegar can make 1 cup buttermilk.
Cut bacon in small pieces. Brown with hamburg and drain off grease. Add rest of ingredients; mix all together. Bake in a 9 x 13-inch baking dish for 45 minutes.
Flip 2 pie shells onto plate at room temperature so that it can serve as pie top. Boil chicken breasts; chop into small pieces. Drain Veg-All; stir in soup, salt and pepper. Pour into 2 pie shells. Place thawed shells on top and poke holes in it. Put aluminum foil around the edges so that the crust won't burn. Bake at 350° for 20 to 25 minutes.
Melt butter and peanut butter over low heat, blending until smooth. Add vanilla. Remove from heat. Stir in 10x sugar. Spread in buttered 8-inch pan. Chill. Cut into squares.
Heat large kettle water to boiling. Cut heart out of whole heads cabbage and put in boiling water long enough to separate leaves. In large bowl, mix meat, onions, garlic, instant rice, salt, pepper and eggs. Using 1/2 meat mixture, make cabbage rolls. Use 1/2 mixture to make meat balls. Chop remaining cabbage into large chunks. Put all into large pot. Pour in tomato juice and stewed tomatoes. Cook 4 to 6 hours.
Mix flour, Crisco and salt with pastry blender. Combine egg, water and vinegar. Add this to the first bowl and mix until moist.
Marinate tomato in lemon juice, salt and pepper for an hour. Add remaining ingredients and mix lightly, but thoroughly. Serve as a dip for celery, carrot sticks, cauliflowerets and potato chips. Makes about 3 cups.
Peel cucumbers and slice off ends. Halve the cucumbers lengthwise and with a small spoon scoop out all the seeds. Slice the cucumber halves thinly. In a bowl mix together sour cream, salad oil, fresh dill or dry dill weed, vinegar, sugar, salt and white pepper to taste. Pour the dressing over the cucumbers and fold it gently. Chill the salad before serving.
Mix cream cheese, sour cream and spices. Pour into pie plate or quiche dish. Pour tomato sauce over cream cheese mixture. Sprinkle pepperoni, onion and pepper on top.
Mix cake mix as directed on box. Add 1/2 cup butter to batter mix and bake as directed. Mix marshmallows, 3/4 cup sugar and 3/4 cup milk. Boil 1 minute or until melted. Add bag of coconut. Melt 12 ounces chocolate chips and 1/2 cup butter. When cake is done and is still warm, pour on coconut mixture, then pour on chocolate chip mixture. Let cool; enjoy!
Clean mushrooms; remove and chop stems. Melt butter in heavy skillet. Add mushroom stems, onion, veal and garlic; brown lightly. Stir in seasonings, mixing well. Fill mushroom caps; place in greased shallow baking dish. Bake for 20 to 25 minutes at 375°. Serves 5 or 6 as a main dish, with sauce spooned over mushrooms.
Mix cream cheese, oleo and powdered sugar until blended. Add pudding and milk, beating on low speed until thick. Stir Cool Whip by hand. Layer in flowerpot or bucket starting with crushed Oreos, alternating with whipped cream mixture and ending with cookie mixture on top. Gummy worms can be used throughout layers or just on top of dirt. Arrange silk flowers in pot and serve with shovel.
Roll clean strawberries in sugar. Pour in baked pie shell and set in refrigerator.
Combine all ingredients and stir well. Sprinkle with nutmeg. Cook at 350° until set.
Stir shortening, sugar and egg until creamy. Add crushed pineapple with juice (about 1 cup).
In bowl, mix 1/4 of soup, bread crumbs, egg and onion. Shape into 6 patties. Cook and spoon off fat. Remove patties. Stir in remaining soup. Return patties to skillet. Reduce heat. Cover and simmer 20 minutes.
Peel and slice (thin) cucumbers and onions. Put in bowl and salt; let stand for one hour. Add vinegar, sugar and whipping cream. Mix together; add salt and pepper to taste.
Heat syrup and sugar until sugar is melted. Remove from heat and add peanut butter. Mix well. Pour over corn flakes (in large bowl). Spoon onto waxed paper.
Sift flour and sugar. Heat oil, water and cocoa. Let oil, water and cocoa boil for 1 1/2 minutes. Stir into flour and sugar mixture. Add eggs, buttermilk and soda. Mix well. Bake 40 minutes at 300° in 9 x 13-inch pan, greased and floured. Begin frosting last 10 minutes of cake's baking time.
Mix cream cheese and butter until smooth. Add remaining ingredients and mix well. Garnish with extra whole shrimp. Serve with bland Japanese-style rice crackers.
Slice onion. Sift flour, baking powder and salt; stir in eggs, water and lemon juice. Dip onions in mixture. Fry in fat at 375°.
Mix all until smooth and roll in walnut size balls and freeze with a toothpick embedded in each. In double boiler, heat semi-sweet chocolate chips, white bark and paraffin wax. Dip balls in the chocolate, re-freeze and dip again; remove toothpick. Touch hole to chocolate to make final seal and keep in airtight container and cool.
Arrange pork chops on the top of sliced potatoes in a 9 x 13-inch casserole dish. Combine cream of celery soup and water, bring to a boil. Pour soup mixture over pork chops and potatoes. Cover with foil and bake for 1 hour at 300°. Serves 8 to 10.
Mix the first 3 ingredients. Mix the butter, salt, egg yolks and flour as for pie crust (butter, flour and salt, then add yolks). Mix together with the milk mixture and let rise. Divide dough into 3 pieces. Roll about 1/4 inch thick.
Thaw and drain peas. Do not cook. Toss with green onions and bacon. Grind pepper over. Blend with sour cream. Chill until serving time. Makes 6 to 8 servings.
Cream together oleo, flour and 2/3 cup peanuts. Bake at 350° for 20 minutes in a 9 x 13-inch pan. Cool.
Mix all ingredients together and let stand 5 to 10 minutes. Press out on greased cookie sheet. Spread with light coating of pizza sauce. Make 3 strips of pepperoni and Mozzarella cheese. Gently roll and let raise 2 to 3 hours. Bake at 350° for 20 minutes or until done. Slice after it cools.
In large bowl, tear the angel food cake into bite size or bigger pieces. Add the crushed pineapple. Add the Cool Whip. Hand stir until ingredients are well mixed. Super easy crowd pleaser.
Wash, seed and chop peppers. Mix with vinegar. Run through blender and strain. Add salt, sugar and Tabasco. Bring to boil. Add Sure-Jell per instructions. Place in jars and seal with paraffin.
Mix flour with sugar. Beat eggs. Add to flour and sugar. Melt margarine and add. Then add coconut and lemon flavoring. Pour into a 9-inch pie crust and bake at 350° for 40 minutes.
Mix all ingredients well and drop by teaspoons. Bake quickly in oven at 450°. This recipe makes about 200 drop cookies.
Cook and mash potatoes. Combine potatoes, sugar, salt, 1/2 stick oleo, milk and vanilla. Put in 1 to 1 1/2-quart casserole.
Cook spinach and drain very well. Combine all ingredients, mixing well. Roll into balls and freeze. To serve, place on cookie sheet, still frozen, and bake for 10 minutes at 350°. Makes approximately 30 balls.
This icing you can use as is or add chocolate for chocolate icing or crushed pineapple for pineapple icing.
Place crescent rolls in a pie crust to form crust. Bake 10 minutes at 350°. Fry thinly sliced zucchini in 3 tablespoons of oil; add onion. Fry 15 to 20 minutes, until zucchini is soft. In a bowl, mix pepperoni, Mozzarella and tomato. Cut into wedges. Add zucchini mixture and stir. Put ingredients into pie shell. Place American cheese slices on top. Bake for 15 minutes at 350°.
Mix first 3 ingredients with spoon, then drop onto ungreased baking sheet. Bake at 400° until brown, then brush with melted butter and garlic powder. Serve hot.
Stir together and store in refrigerator. It keeps indefinitely. This is equal to 20 packets at 1/4 the price.
Cook and stir beef, onion and garlic in oil until beef is done. Stir in water, chili powder, salt, oregano, tomatoes and broth. Heat to boiling. Reduce heat. Cover and simmer until beef is tender, about 1 1/2 to 2 hours. Skim excess fat from soup. Heat to boiling; reduce heat. Stir in noodles and green pepper. Simmer, uncovered, until noodles are tender. Stir in parsley.
In skillet, cook onions in butter until tender. Stir drained mushrooms into skillet with crab, crumbs, parsley, 1/2 teaspoon of salt and pepper. Spread mixture over fillets. Roll fillet; place, seam side down, in 13 x 9 x 2- inch baking dish.
Combine first 6 ingredients. Blend well. Spread about 2 tablespoons cheese mixture on each muffin half. Cut each half into quarters. Garnish quarters with pimento strips, if desired. Place on baking sheets and broil 5 minutes or until crisp.
Saute the first 4 ingredients. Add the remaining ingredients and cook until cabbage is tender.
Drain green beans; pour into casserole dish. Add mushroom soup, milk and 1/2 can onions. Stir until blended. Bake at 350° for about 1 hour, then add remaining onions. Bake about 5 more minutes.
In a saucepan, bring corn syrup and sugar to a full boil and then remove from heat. Add the peanut butter and stir until well moistened. Pour over the cornflakes and stir well. Press cornflakes into a well-buttered sheet pan. Cover with the chocolate chips. Place in the oven (350°) for 3 to 5 minutes, until the chips are melting. Remove from the oven and spread the chocolate evenly over cornflakes. Cut while warm. Let cool and chocolate set. Remove from the pan and store at room temperature.
Cut off brown edges of bread. Place jelly on bread and smooth out on bread. Roll bread and fasten with toothpick, if necessary. Place in shallow pan or cookie sheet. Brown in oven at 350°. Remove from oven and serve hot.
Bake cake mix according to package directions in a 9 x 13-inch pan. Cool.
Have butter at room temperature before starting. Cream butter. Add little sugar and continue beating (with electric mixer). Alternate with cream. Use only enough cream to make it the right consistency to spread. Don't make it too thin. Add melted chocolate and flavoring and continue beating until light and fluffy.
Melt cheese and butter over heat. Add powdered sugar, cocoa and vanilla. Stir well. Butter a 9 x 13-inch pan. Pour in fudge. Let harden. Yield: 6 pounds.
Boil cabbage, then cool and tear off leaves. Brown hamburger and add onion, salt and pepper. Mix semi-cooked rice with meat. Place spoonful of mixture into cabbage leaf and roll. Place rolls, edge side down, in shallow dish. Cover with sauce. Bake at 350° for 1 hour, covered.
Peel and slice eggplant; sprinkle with salt. Set aside for 20 minutes. Slice potatoes (leave skin on). Dry eggplant and potato slices, then saute each separately in olive oil until browned. Drain on paper toweling; set aside. Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce puree. Simmer for 15 minutes. Dust a greased 13 x 9 x 2-inch baking dish with bread crumbs. Place a layer of potatoes, then eggplant, then beef mixture in dish; repeat layers, ending with eggplant. Combine 4 tablespoons of remaining butter and flour in saucepan; cook over low heat, stirring constantly. Add milk gradually, stirring constantly. Cook over low heat until thick; cool slightly.
Heat oven to 375°. Spread apples in an ungreased 8-inch square pan. Mix remaining ingredients with fork and sprinkle over apples. Bake about 30 minutes or until topping is brown and apples are tender.
For taco pie, add package taco seasoning to meat and onion after it's cooked. Proceed as directed.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu. Place on a rack over about 1-inch of boiling water in pan. Cover and steam until hot, about 10 minutes. Serve warm tofu, topped with Black Bean Sauce or honey.
Cream together eggs, sugar, baby food, oil and vanilla. Sift together the dry ingredients and add to creamed mixture. Add crushed pineapple, nuts and raisins. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes. Cool and frost with cream cheese frosting.
Heat cranberry juice cocktail to boiling, remove from heat. Stir in gelatin until de solved. Beat cranberry raspberry sauce with electric beater on high speed for 1 minute; stir into gelatin mixture. Chill until thickened, about 2 1/2 hours. Fold in whipped topping, blending thoroughly. Spoon into dessert dishes or prepared 9-inch pie shell. (For salad, pour into mold sprayed with Pam, or other cooking spray.) chill until firm, at least 3 hours. Makes 8 servings.
Mix all ingredients together in large mixing bowl. Mix well then pour into greased cake pan or Bundt cake pan. Bake at 350° for 35 to 40 minutes. Bundt cake pan may take 5 to 10 minutes more baking time.
Saute onion and celery in butter for 5 minutes. Add mushrooms and cream of mushroom soup. Add American cheese (or 9 ounces American cheese and 9 ounces Velveeta for smoother consistency). Add jalapenos and broccoli. Heat thoroughly until all cheese is melted and broccoli is tender. Serve with tortilla chips.
Heat oven to 375°. Mix the first 6 ingredients, then stir in the flour, baking soda, salt, baking powder, cinnamon, oats and nuts or raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for about 10 minutes, until light brown. Remove from cookie sheet immediately. Cool on waxed paper.
Melt butter in skillet. Add brown sugar and nutmeg. Stir until smooth. Add apples; cover and cook, stirring occasionally, for 8 minutes or until apples are tender. Spoon into bowls and toppings if desired.
Beat syrup and soda together. Pour into flour and work to a stiff dough. Roll out and cut as desired. Put on cookie sheet and cook to a golden brown.
Melt butter; add cornstarch, sugar and salt. Blend. Add vinegar; cook until thick. Add beets; heat thoroughly. Makes 6 to 8 servings.
Slice angel food cake in half. Mix pudding according to package instructions. Put a layer of cake, pudding, then strawberries. Repeat layers. Top with Cool Whip. Chill before serving.
Mix first: Grate rind of 1 large orange or 2 small oranges. Put through meat grinder, the pulp of the orange, 1 c. raisins. Cut up 1/2 c. nuts. Take 1/2 of this mixture for cake, other half for frosting mixed with powdered sugar.
Cut cauliflower into little flowerets; cut broccoli into flowerets; tear lettuce into bite-size pieces; then layer the vegetables in bowl. Mix with mayonnaise, cheese and bacon bits. Let stand a few hours or overnight.
Using mixer, beat margarine and Crisco. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk, still using mixer. Add vanilla, coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and lined 8 or 9-inch cake pans. Bake at 350° for 45 minutes or until sides break loose from pan.
Cut steak into steak fingers. Pound in salt and pepper. Dip steak fingers in flour and then in liquid mixture and back in flour again. Fry fast in hot oil. This batter stays on the meat.
Melt butter in pan. Brown meat. When brown, push to side. Add onions and mushrooms; cook about 5 minutes. Add beef broth. Combine flour and sour cream in separate bowl; add to pan. Salt and pepper to taste. Cook about 1 hour, or until tender. Serve over rice or noodles.
Grind strawberries and cranberries in a food processor or grinder. Place in a large stainless kettle; add the sugar, mix well. Bring to a full rolling boil and boil for one minute. Remove from heat. Add pectin, stir well. Cool for 5 minutes, skim off foam. Pour into hot clean jars, leaving 1/4-inch headspace. Adjust the caps. Process for 15 minutes in a boiling water bath. This will also keep just in jars in the refrigerator for at least 4 weeks. Makes 7 pints. Makes a lovely Christmas gift!
Combine pears, raisins, onion, cabbage, celery, brown sugar, salt and spices in kettle. Pour vinegar over top. Simmer 45 minutes, stirring occasionally. Pack into sterilized jars. Seal. Process in hot water bath for 10 minutes to complete seal. Yields 5 pints.
Cook sausage and onion, drain. Add 3 tablespoons bread crumbs and kraut. In small bowl combine cream cheese, mustard, pepper and garlic salt. Mix all the ingredients and chill well.
Mix in order given. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Heat oven to 350°. Boil noodles. Brown ground beef. Add all ingredients; simmer meat 10 minutes. Layer in greased casserole. Cover with foil and bake for 45 minutes.
Mix lemonade and milk. Add Cool Whip and whip. Pour into crust. Freeze at least 2 hours. Leave in freezer until ready to serve.
Cook onions in oil. Add meat and brown lightly. Add salt, pepper and garlic salt. Cook 10 minutes; add mushrooms and simmer 10 minutes. Just before serving, add sour cream and reheat. Serve over noodles or rice.
Dissolve yeast in warm water. Scald milk and pour over shortening and salt. When mixture cools to lukewarm, add dissolved yeast. Add sifted flour, sugar and baking powder. Beat for 3 minutes. Cover; let stand in a warm place for 15 minutes.
Cook the almonds and sugar in a large, nonstick pan over medium heat. Almonds will be coated with sugar. Set them aside to cool and break into bite sized pieces after they have cooled. Mix lettuces, mandarin oranges and cooked almonds.
Cream butter and add sugar slowly. Beat until blended. Add vanilla and lemon juice. Beat in sour cream. Chill for 1 hour before serving. Good with all kinds of fruit, apples, strawberries, bananas and others.
Combine sugar, salt, nutmeg, tapioca, orange juice and rhubarb. Place in 9-inch pastry lined pan. Top with strawberries and dot with butter. Bake in hot oven at 450° for 30 minutes.
Boil broccoli in water until soft. Add cheese, soup and onion. Simmer 20 minutes.