HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together into a mixing bowl. Cut in shortening. Combine cold water and vanilla and sprinkle over mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Prick generously. Place "trimmings" in second pan. Bake pie shell and trimmings at 400° for 8 to 10 minutes. Cool. Crumble trimmings for crumb topping.
Cream butter and sugar until light and fluffy. Beat in flour and chips. Add nuts. Drop on ungreased cookie sheet in approximately 1 rounded teaspoonfuls. Cook at 350° for 10 to 20 minutes. Cool and sprinkle with powdered sugar.
About 1 hour before serving, in medium bowl, toss together all ingredients, but lettuce. Refrigerate at least 1 hour to "marry" flavors. To serve, divide salad among lettuce cups. Has 75 calories per serving.
Dissolve jello in hot water; mix in order listed. Pour into mold or 9 x 12-inch pan. Cover and refrigerate.
Preheat oven to 375°. Cook noodles according to directions. Drain. In large bowl, toss noodles with Ricotta (or cottage cheese), Mozzarella and Parmesan. In two-quart oblong baking dish, spoon enough sauce to cover bottom. Layer half the noodles mixture and half the sauce. Repeat. Bake 25 to 30 minutes. Makes about four servings. Let stand 10 to 15 minutes before serving.
Combine drained/cooked macaroni with well drained tuna. Mix well. Add remaining ingredients. Serve chilled on lettuce with tomato wedges and favorite cracker.
Saute onion, potato and carrot in oil until onion is golden brown and soft. Add water, oregano, basil, garlic powder, salt and pepper. Boil gently for 15 minutes. Add zucchini and boil additional 15 minutes. Add beans, tomatoes and macaroni and boil 12-15 minutes or until macaroni is cooked. For variety, substitute chicken broth for water and add leftover cooked chicken or favorite herbs.
Mix all dry ingredients, including yeast, but use only 1/3 of the flour. Mix all wet ingredients, including shortening, and heat to hot-warm. Combine and mix with mixer for two minutes. Add eggs and more flour to thicken. Mix a couple of minutes. Add rest of flour.
Cream first 4 ingredients. Add flour, salt, soda and oatmeal. Can add chocolate chips or raisins. Bake at 350° for 10 minutes.
Heat sweet potatoes; mash while hot. Add cream, cinnamon, salt, dates and butter. Mix well and turn into a buttered 1-quart casserole. Bake at 350° for 20 to 25 minutes or until light brown. Makes 6 servings.
Mix all ingredients well. Pat together firmly and shape into loaf. Bake at 350° about 1 1/2 hours or until well done. I usually bake potatoes at the same time.
Mix flour. Pour Wesson oil and milk into cup (don't stir). Add this mixture to flour and stir well. Press into smooth ball. Flatten slightly and roll.
Melt butter in saucepan. Brown meat and add onion and cook until transparent. Stir in remaining ingredients, except flour and mild. Cover and cook over low heat until vegetables are tender. Combine flour and 1 cup of milk. Stir into soup mixture and bring to boil. Add remaining milk and cook 15-20 minutes stirring frequently. Do not boil, after adding remaining milk.
Cut as many apples as desired, your favorite. Sprinkle sugar and cinnamon over apples.	Mix together 1/2 cup sugar, flour and butter or oleo, until crumbly. Sprinkle over top of apples, use all crumbs. Bake at 450° for 15 minutes, then at 350° for 35 minutes.
In bowl mix flour, sugar and milk. In 9 x 13-inch pan melt stick of butter. When butter is bubbling, pour flour batter in center of pan; spread. In center of pan, pour peaches and half of juice; do not stir. Cook in 350° oven for 30 minutes or until brown. Serve warm.
Cream the butter and sugar. Add egg yolks, one egg at a time. Add flour alternately with sour cream mixture. In another bowl, beat egg whites until stiff. Fold into first mixture. Pour into greased and floured Bundt pan. Bake 1 1/2 hours at 325°. Cool in pan.
Mix all of the ingredients together. Pour into two well-greased pie pans. Bake at 350° and bake until golden brown. Makes own crust.
Microwave cream cheese until soft. Mix with Miracle Whip, Swiss cheese and onion until well blended. Spoon in a 9-inch pie plate. Microwave on High about 4 minutes or until hot. Sprinkle with bacon crumbs and cracker crumbs. Serve with pita chips.
Preheat oven to 325 degrees. Cream together butter and sugar, and add eggs, one at a time, creaming well. Add dry ingredients alternately with sour cream, then add vanilla. Put half of dough in greased and floured 9 X 9 pan, then add half of topping mixture. Add rest of dough and sprinkle with remaining topping.
Cook squash until tender; drain and scoop out of shell. Beat eggs in bowl; add chopped onion, pepper and cheese. Stir in squash and pour into a buttered casserole dish. Dot with butter and bread crumbs. Bake, uncovered, at 350° for 30 minutes. You can use any cheese, not just Parmesan cheese.
Cream flour, oleo and sugar. Add pecans. Press in 9 x 14-inch pan. Bake 20 minutes at 350°. Cool 1 hour. Cream the cream cheese and powdered sugar. Add Cool Whip. Spread on cooled crust. Top with 1 can cherry pie filling. Chill and serve.
Mix cake mix as directed on box. Pour into greased and floured pan. Spoon cheese mixture over cake mix. Bake 45 minutes at 350°. Powdered sugar can be sprinkled over cake when done.
Melt oleo and pour over herb stuffing crumbs and stir. Line a 3-quart baking dish with half the crumbs. Mix other ingredients and pour over bread crumbs. Put rest of crumbs on top. Bake in 350° oven for 30 minutes. May be frozen.
Beat egg into flour and salt. Add the yeast mixture. Bake at 400° for 15 minutes. Let raise 1/2 hour and 15 minutes in pan.
Using a mixer, cream butter with sugar. Add the eggs, one at a time. Add the cake flour, a little at a time. Mix the baking soda and sour cream together and add to mix. Bake for approximately 1 hour and 10 minutes in 325° oven, in a tube pan or until golden brown on top.
Mix all ingredients and put in loaf pan. Bake 1 hour at 350°.
Preheat broiler. Brush eggplant with olive oil. Sprinkle each slice with a pinch of salt and pepper. Put on baking sheet and broil until cooked through and tender, about 2 to 3 minutes on each side.
Mix together flour, soda, baking powder and salt. Cut into mixture the shortening until like coarse meal. Add buttermilk.
Beat eggs and milk well. Stir in toast, salt, dry mustard and sausage. Pour into 13 x 9-inch pan. Add cheese and cook in 350° oven for 35 to 45 minutes. Serves 8 to 10.
Roll Velveeta between sheets of wax paper to get to a thin sheet. Spread cream cheese on sheet of Velveeta and cover with green pepper, green onions, olives and pecans. Roll up. Keep the roll tight. Chill in refrigerator before serving.
Cream butter and sugar. Add vanilla, salt and flour. Stir in nuts. Chill dough. Roll in 1 inch balls and bake at 400° for 10 to 12 minutes. Makes 4 dozen. While still warm, roll in powdered sugar.
Bake chocolate cake mix in jelly roll pan that has been sprayed with Pam. Bake at 350° for 20 to 25 minutes. Let cool. Cook until thick the milk and flour (cool completely). Set aside.
Preheat oven to 350°. Sift together the flour, baking powder, soda and salt. Cream shortening. Add the sugar gradually and continue working until light and fluffy. Add the eggs, one at a time, beating about 1 minute after each addition. Add the apples, cheese and nuts. Mix well. Add the dry ingredients in two portions, mixing only until all the flour is dampened.
Spray a 9 x 13-inch pan with Pam. Mix cake mix, pudding and eggs. Pour into prepared pan. Evenly sprinkle butterscotch chips on top. Then sprinkle chopped walnuts over butterscotch. Bake at 350° for 45 minutes.
Cream the butter until soft and add the sugar and cream mixture well until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients together. Add the dry ingredients to the creamed mixture alternating the sour cream, beginning and ending with the flour mixture. Stir in the vanilla.
Cook noodles until tender. Brown meat, then add spaghetti sauce, tomato sauce and tomato paste and simmer for 10 minutes. Cook spinach and drain, reserving 1 cup of drained liquid. Add this to the meat sauce. Drain noodles; add cheeses, spinach and 2 beaten eggs.
Combine the shoyu, sugar and garlic. Soak the flank steak in the marinade for 1 to 2 hours. Add green onions. Flour each piece of flank steak and dip into the beaten eggs. Fry in a small amount of oil until done. Do not deep fry.
Mix all but the crackers well. Pour over the crackers, stirring well. They will be glossy at first and then turn dull when ready, about 1 hour.
Put all ingredients on top of roast. Wrap in heavy duty aluminum foil (mix water and lemon; pour over meat). Cook for 2 hours at 425°.
Mash potatoes. Add shortening, sugar, salt and beaten eggs. Blend together. Scald milk and let cool. Dissolve yeast in water and add to milk. Add flour to this to form dough. Let set until double. Punch down and make into rolls. Let set again to double in size. (Place them in a greased pan as they are made.) Bake at 350° for about 20 minutes.
Combine potatoes and chopped onions in a large pot. Cover with water. Cook until tender. Add the celery soup and the cheese. Stir constantly to keep from sticking. Salt and pepper to taste. Garnish with parsley. Serve with cornbread, muffins or crackers. Delicious.
Pare potatoes. Slice 1/4-inch thick. Toss in oleo to coat thoroughly. Put in baking dish. Salt and pepper. Pour remaining oleo over potatoes. Bake at 350° for 50 minutes. Serves 6.
Cook raisins and water until you have about 1/2 cup water left. Cream sugar, oleo, egg and vanilla. Add dry ingredients to flour; add to sugar mixture. Mix well. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes at 350°. Ice with Caramel Icing.
Wash mushrooms and discard stems; slice thinly. Place mushrooms and water in a small saucepan. Bring water to boil and reduce heat. Cover and steam for 2 to 3 minutes. Drain well. Combine mushrooms, sour cream, mayonnaise, thyme, tarragon, ginger and salt. Chill until ready to serve. Spoon over leaf lettuce; sprinkle lightly with paprika. Serves 6.
Boil sugar and syrup together for 2 or 3 minutes. Beat eggs slightly; pour slowly into the hot syrup. Add butter, vanilla and pecan meats. Turn into raw pie shell and bake in moderate oven about 45 minutes or until set.
Melt chocolate chips, margarine and peanut butter. Coat Rice Chex with chocolate mixture. Empty 10x sugar into large brown paper grocery bag and dump in coated Chex. Toss to cover.
Mix flour, cornmeal, salt, pepper and milk. Dip sliced tomatoes in batter. Fry in hot oil until golden. May sprinkle with sugar while frying.
Crumble bread in milk. Add ground beef and salt and pepper. Mix up mixture and form into small balls. Place in a casserole dish.
Combine first 6 ingredients and set aside. Beat eggs, sugar, oil and vanilla	until creamy. Stir in potatoes and raisins. Add dry ingredients, stirring only until moistened. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Mix grated cheese with sausage. Slowly mix in Bisquick. Roll into little balls and cook at 375° for 10 to 15 minutes or 350° for 25 minutes.
Combine all ingredients and chill before serving. If on diet, leave out mayonnaise and sugar. Serves 6 to 8.
Cook rice according to package. In large skillet, put pork steak, thinly sliced with fat removed. Add crushed garlic and cook until done. Pour bottle of soy sauce over pork slices and simmer. Cook frozen peas according to package. Combine rice, pork steak mix, peas and water chestnuts, sliced and drained. In skillet or large pot, cook on low heat until mixture is hot. May substitute any ingredients or add anything, like corn or other vegetables. Easily reheated.
Clean ducks well. Rub ducks well inside and out with salt and tabasco. Combine other seasonings. Make one or two incisions in breast of ducks. Stuff with seasonings. Heat oil in heavy skillet. Add ducks, cover. Cook at low temperature about 30 minutes. Add water and cook 2 hours. Thicken gravy.
Pour 6 ounces boiling water into mugs. Add 1 caramel cube. Stir in cider mix. Top with half whipped cream and sprinkle with cinnamon. Serves 2.
Grease 2 loaf pans. Mix shortening and sugar. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake about 1 hour and 10 minutes. Serve with apple butter.
Use a 9-inch pie plate. Layer in order as listed. Make early in the day. Take out 1 hour before serving. Serve with Fritos or crackers.
Cook first 4 ingredients. Slowly bring to a rolling boil. Remove from heat. Decap strawberries. Lay in pie crust and pour glaze over top of pie. Refrigerate.
Mix fruit and 1 cup sugar. Set aside. Melt butter in baking dish. While butter is melting, mix batter in separate bowl. For batter, mix 1 cup sugar, flour and milk. Mix well. Pour batter over melted butter. Spoon fruit mixture over batter. Do not stir. Bake at 350° for 1 hour. Serve hot with ice cream.
Slice rind off fruit thinly, avoiding white pulp. Pull remaining pulp from around fruit. Slice rind peelings into thin slivers. Chop fruit, discarding seeds. For each cup of mixed fruit, add 3 cups of water. Let stand overnight. Place fruit and water in stainless or enamel pan and boil 10 minutes. Let stand overnight. Next day, add 1 cup sugar for each cup of fruit. Boil 45 minutes. Stir in one bottle of Certo (or 2 packs Certo). Remove from heat. Stir and skim for 5 minutes. Bottle and seal with wax.
Combine orange juice concentrate, milk, water, vanilla and Equal in blender. Blend at high speed. Add ice cubes and blend until cubes are dissolved. Makes 4 servings. Calories per serving: 48. Diabetic exchanges per serving: milk 0, vegetable 0, fruit 1, bread 0, meat 0 and fat 0.
Combine first 4 ingredients. Cool. Add yeast. Let dissolve. Add eggs, then flour. Knead well. Put in greased bowl. Cover and let rise until double. Divide dough in thirds. Roll to 9-inch circle. Brush with butter. Cut in wedges. Roll wedges toward center. Put in greased pan and curve brush with melted butter. Let rise until very light. Bake at 350° for 15 to 20 minutes.
Soften cream cheese; beat until smooth. Add milk and lemon juice. Pour into crust. Refrigerate until firm. Top with fruit filling.
Sift flour and salt in bowl. Moisten with egg, shortening and warm water. Knead on board for 15 to 20 minutes. Set aside for half an hour. Cover table with cloth dust with flour. Stretch dough until thin. Add filling, 2 pounds apples, sliced thin. Spread over dough. Add bread crumbs all over apples, then add sugar and cinnamon mixture. Dot with butter. Roll up and bake in 350° oven.
Cream oleo and sugar. Add 1 cup cottage cheese. Beat 2 eggs; add to mixture. Add remaining ingredients; mix well. Drop by teaspoon. Dip in powdered sugar. Bake at 350° for 10 minutes. Makes 6 dozen.
Combine soup, milk, chicken, 1/2 cup cheese and vegetables. Place in a 9 x 13-inch pan. Bake, covered, at 375° for 40 minutes. Remove from oven and top with remaining cheese and the onion rings. Bake 3 to 5 minutes until the onion rings are brown.
Blend all ingredients together. Put in casserole or individual shells. Top with corn flakes. Heat through at 350° about 30 minutes. Note: Shrimp and/or crabmeat may be substituted for chicken.
Prepare desired filling (recipes follows); set aside. Preheat oven to 375°. In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy. Mix in flour and salt. Reserve 1/2 cup mixture. Press remaining mixture evenly in 13 x 9 x 2-inch pan. Bake at 375° for 10 minutes.
Layer lettuce in a 13 x 9 x 2-inch pan. Then add pepper, onions, celery and peas. Spread mayonnaise carefully. Top with sugar, cheese and bacon. May also use bacon bits.
Mix all ingredients together and chill. Seedless grapes and maraschino cherries may be added if desired.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together salt, onion, soup and cheese. Pour over potatoes. Top with crushed cornflakes and drizzle butter over all. Bake at 350° for 45 minutes.
Place chicken pieces in pan; do not season. Pour mixture of other ingredients over chicken. Bake for 1 hour at 340°. Baste.
Cream butter and sugar well. Add eggs. Beat one at a time. Sift dry ingredients and add alternately with syrup. Add vanilla. Mix well. Bake in sheet pan, greased and floured. Bake at 350° for 30 minutes.
Cream the cream cheese with other ingredients; mixture will be soupy. Line container with Saran Wrap. Put mixture in and freeze. When ready to serve, thaw a little and roll in chopped nuts.
Pour blueberries into glass Corning Ware. Pour powdered cake mix on top of blueberries evenly. Slice pats of butter and distribute evenly on top. Bake at 350° until light brown. Let cool and serve. Best with a cold glass of milk.
Mix all ingredients and chill until serving. For a lighter salad, use low-fat cottage cheese and lite Cool Whip.
Partially thaw raspberries; do not drain. In blender jar, combine first 5 ingredients. Blend on high speed until mixture thickens. Add more water, a little at a time, to reach desired consistency. Garnish with whole strawberries. Serve immediately.
Prepare Jell-O according to package directions. Pour into individual glass dessert dishes (sherbets are nice). When Jell-O has hardened, decorate with grapes, which have been chilled and frosted with sugar. Garnish with mint leaves.
Combine sugar, vinegar and lemon juice. Shake to dissolve sugar. Add salt and pepper; shake. Add milk, mayonnaise and buttermilk; mix thoroughly. Pour over cabbage and carrot. Chill at least 1 hour.
Mix first 3 ingredients. Let stand 2 hours, then drain. Combine the next 4 ingredients and bring to a boil. Pour over cucumbers. Let set and dissolve. Put in freezer cartons. You may freeze them.
Mix refried beans with taco seasoning. Put in baking dish; smooth sour cream on top and top with grated cheese. Heat in oven at 350° until cheese has melted. Serve hot or keep on warming tray and serve with taco chips.
Let cream cheese stand to room temperature. Chop beef, olives, mushrooms and onion. Mix all ingredients together and chill overnight. Serve with crackers.
Dredge meat in flour and brown on all sides. Combine remaining ingredients and put over meat. Cover and simmer for 3 hours or until tender, turning occasionally.
Sift together flour, baking powder and salt. In large bowl, cream butter, sugar and anise. Beat in eggs, one at a time. Add flour mixture and almonds. Turn out onto a floured surface and knead until smooth. Divide dough in half. Shape each half into a roll about 1 1/2-inches in diameter. Place on lightly greased baking sheet. Bake at 350° until firm to the touch (30 to 35 minutes). Remove and cool slightly. While still warm, cut rolls into crosswise slices, 1/2-inch thick. Return to oven and bake until lightly toasted. Turn to other side and toast lightly. Cool completely. Store in a tightly covered tin.
Cut up bacon; fry until brown. In a separate skillet, cook hamburger and onion until just done. Drain. Mix with the rest of the ingredients. Bake in a 350° oven for 45 minutes to 1 hour.
Dissolve cubes in boiling water. Add vegetables and cook until tender. Add salt and pepper. Makes 8 servings.
While sirloin and ground beef are cooking, prepare other ingredients. Add to meat, onion and green peppers and jalapeno. Cook 5 minutes. Add tomato paste and water. Mix well. Add the other ingredients except beans. Simmer for 2 1/2 hours. Add beans; mix well. Sprinkle with shredded Cheddar cheese if desired.
Mix in a pie plate the flour; add on top of flour, sugar, salt, oil and milk. Pat sides first, then bottom. Bake at 425° for 15 minutes (prick crust) or add filling and bake.
Pare and core apples and slice into a 7 x 11-inch pan. Crumb mixture over apples. Bake at 350° until apples are tender, 25 to 30 minutes.
Flatten crescent rolls in pan and bake as directed. Let cool and then spread mixture of dressing, mayonnaise and sour cream over top. Cut into squares. Distribute vegetables over dressing and sprinkle with cheese.
Pare and slice the peaches into 2-quart casserole dish. Sprinkle brown sugar over peaches. Blend flour, sugar and butter. Top peaches with this mixture. Pack down. Bake in a 350° oven for 45 minutes to 1 hour or until top is golden brown. Cool. Serve with ice cream or whipped cream.
Brush the flatbread lightly with olive oil and sprinkle with garlic. Bake for 7 minutes at 350°. Remove from oven and add toppings. Bake for an additional 15 minutes. Lo-cal, low-fat healthy!
Sift flour, baking powder and salt; set aside. Beat eggs (room temperature) until foamy; add sugar gradually. Stir in flour, 1/2 cup mashed bananas, lemon peel and lemon juice. Line jelly roll pan with wax paper and grease. Bake 12 to 15 minutes at 375°. Sprinkle towel with confectioners sugar; roll up. Roll inside it and cool completely. Unroll; spread with Cool Whip. Place bananas at end of roll; re-roll.
Slice green onions and their tops. Stir together green onions, corn, tomatoes, mayonnaise, yogurt, basil, salt and pepper in a large bowl. Cover and refrigerate for 24 hours.
Combine ingredients in blender 1/2 at a time. Whirl until smooth and creamy. Serve cold. Wonderful as a complete protein breakfast drink or for snack anytime. Any fresh fruit in season such as berries, cantaloupe or papaya can be substituted for the chocolate flavor. Pour into tall glasses. Sprinkle with nutmeg.
Cut the beef into 1-inch cubes. Place the beef cubes into a slow cooker and turn it on low. Sprinkle the chili powder, garlic powder and cumin over the meat. Peel and chop the onion, adding it to the crock as you chop. Seed and chop the green pepper, adding it to the crock as you chop. Drain and rinse the cans of beans and add them to the slow cooker. Add the tomatoes and the sugar. Cover and cook on low (200°) for 8 to 10 hours. Uncover and stir in the tomato paste. Season with salt and pepper to taste and stir well. Serve at once, garnishing as desired with sour cream and cheese. Makes 8 servings.
Sift dry ingredients together. Beat eggs and sugar together. Add potatoes and lard; beat well. Alternate additions of milk and flour. Place into covered bowl. Chill 2 hours. Roll out, cut out and deep fry in hot shortening or oil at 365° until golden brown. Turn over with fork in order to brown both sides. Fry 2 to 4 at a time. Drain excess oil by placing doughnuts onto paper towels.
Mix together sugar, cornstarch or flour, jello and water. Cook until thick. Remove from heat; blend in strawberries. Let cool in refrigerator. Pour in pie crust; top with whipped cream.
Cream the margarine and sugar until well mixed. Add the egg and stir. Mix the coffee powder with the milk until powder dissolved and add to the mixture. Mix together flour, baking powder and salt and add to mixture and stir until smooth. Roll dough into 1 inch balls. Flatten onto a greased cookie sheet. Bake about 12 minutes in a 350° oven. Makes 15-20 cookies.
Cream shortening, margarine and sugar. Add eggs; cream together. Add flour alternately with milk and cherry juice. Add almond and vanilla extracts. Fold in cherries last. Bake at 325° for 1 1/2 hours or 300° for 2 hours.
Boil potatoes with skins on. Peel and shred. Add chicken soup, butter, onions and sour cream. Place in Pam sprayed baking pan or dish in layers with shredded cheese between or mix cheese with other ingredients as preferred. Finish with layer of shredded cheese over the top and bake at 350° for 45 minutes. Cool for 10 minutes before serving.
Heat milk almost to boiling. Beat egg yolks and sugar together until frothy and light. Gradually add hot milk. Reduce heat. Crumble crackers into milk (1 package of crackers makes 2 cups). Stir constantly until mixture boils. Add coconut and stir until pudding bubbles thickly. Remove from heat; add vanilla. Fold in stiffly beaten egg whites. Serve warm or cold.
Cream together butter, eggs and sugar. Add bananas and vanilla. Sift together salt, baking soda and flour.
Mix all ingredients together and place in a casserole dish. Bake at 350° for 45 minutes.