HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix as for pie crust. Place on floured board and roll for about 8 biscuits. Bake at 400° for 12 to 15 minutes.
Mix eggs, sugar and flour. Add remaining ingredients. Bake at 350° for 30 to 40 minutes in a 9-inch pie pan.
Mix shortening, sugar, egg and vanilla thoroughly. Blend dry ingredients; add to sugar mixture alternately with sour cream. Divide dough; roll out 1/4 inch thick on well floured pastry cloth. Cut with a 2-inch cutter; place on a greased baking sheet. Sprinkle with sugar. Bake at 350° for 8 to 10 minutes or until lightly browned. Makes 5 dozen.
Toss together raisins, peels, candied fruits and nuts with 1/2 of the flour. Beat shortening and butter together. Add sugar gradually. Continue beating until light and fluffy. Add almond extract. Resift remaining 4 cups flour with baking powder and salt. Add alternately with pineapple juice, beating well after each addition. Stir in fruit mixture. Sprinkle cream of tartar over egg whites. Beat until stiff enough to hold peaks but not dry. Fold into batter. Spoon batter into 10-inch tube pan lined with well-greased and floured brown paper. Bake in slow oven (300°) for 3 hours. Place shallow pan of water on bottom of oven during baking. When done, remove and cool on rack, pulling paper down from sides but leave attached. When cooled, pull up paper around sides. Overwrap in foil and store in cool place. Makes a 5 pound cake.
Melt butter. Add onion to butter and cook in microwave until tender, 1 to 2 minutes. Spoon on French bread between slices. Wrap in foil. Warm in oven 10 to 15 minutes.
Cook sugar, buttermilk and soda in a large pan until it forms a hard ball when dropped in cold water. Then add margarine, vanilla and pecans. Stir until thick and pour into a buttered dish. When cool, break into pieces.
Marinate meat for several hours, mixing occasionally. Broil or bake the usual time, basting before turning and as needed to coat meat evenly.
Cut ribs into serving size pieces. Brown on both sides in frypan. Season with salt and pepper. Place sauerkraut into large casserole. Add onion slices and ribs. Pour water in frypan. Stir to loosen drippings. Pour over ribs. Bake, covered, for 1 1/2 hours at 350°.
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into 2 greased and floured 9-inch or 3 (8-inch) layer pans or 1 (13 x 9 x 2-inch) pan. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for 13 x 9 x 2-inch pan or until cake tester inserted in center comes out clean. Cool 10 minutes on rack. Remove from pans. Cool completely.
Mix egg, brown sugar and vanilla. Add remaining ingredients; mix well. Bake in a 350° oven for 18 to 20 minutes. Cookies should be soft in center when removed from oven. Bake in an 8-inch square pan.
Soften cream cheese. Blend with mayonnaise, Tabasco and salt. Fold in whipped cream. Blend in crab, celery, green pepper, carrot and onion. Pour into freezer tray. Freeze until solid, about 6 to 8 hours. Remove from freezer and allow to stand at room temperature for about 15 minutes before slicing. Serve on lettuce leaves. Serves 8.
Heat oven to 350°. Using solid shortening, grease and flour bottom only of 9 x 5-inch loaf pan. In large bowl, blend all ingredients until blended. Beat at medium speed for 2 minutes. Pour batter into prepared pan. Bake at 350° for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Wrap tightly and store in refrigerator.
Mix all soups and rice together in a large shallow baking pan lined with foil. Spray foil with vegetable spray. Lay 6 chicken breasts on top of sauce. Melt 1 stick of real butter. Pour over top of breasts. Bake at 325° for 3 hours.
Dissolve jello in boiling water; add sugar and stir until dissolved. Chill until jello thickens but is not set. Chop cranberries (washed and drained), celery, oranges and apples very finely. Add these, pineapple and nuts to jello mixture. Stir well. Can be put in fancy mold. Refrigerate until firm.
In a large saucepan or Dutch oven, brown meat in oil. Add onion, celery and garlic. Cook until beef is no longer pink. Add water and broth. Bring to a boil. Add carrots and barley. Reduce heat. Cover and simmer for 45 to 60 minutes or until barley is tender. Add beans, zucchini, tomatoes, cabbage, parsley and seasonings. Simmer 15 to 20 minutes or until vegetables are tender. Top individual bowls with Parmesan cheese. Yields 16 to 20 servings.
Brown meat, onions and garlic. Drain. Pour tomato sauce over meat. Simmer 5 minutes. Add tomatoes, paste, salt, sugar and pepper. Simmer for about 2 hours.
Mix fruit, pecans and 3/4 cup flour. Mix butter and sugar until smooth. Mix flour, baking powder and salt. Beat eggs and add to butter and sugar. Add the cup of flour, baking powder, salt and flavoring. Mix well, adding to fruit and pecan mixture. Bake in tube pan at 250° to 275° until toothpick comes out clean when inserted into cake.
Make pudding using milk. Fold into Cool Whip. Add Amaretto. Serve with fruit cut into bite-sized pieces.
Dissolve 1 package yeast in 1/4 cup warm water. Mix in bowl butter, sugar and salt. Pour scalded milk over and add flour and egg and mix with mixer. Add yeast when batter is warm. Add flour. Turn on floured board (rest 10 minutes). Place in well greased crock, raise 2 hours and punch down. Shape in rolls and raise 1 hour. Bake at 375° for 15 minutes.
Cook chicken until tender; cube cooked chicken. (Don't use the skin.) Add rest of ingredients to chicken; mix well. Put in flat pan and bake at 350° for 40 minutes. Cut into 4-inch squares.
Combine filling ingredients and blend thoroughly. Pour into unbaked shell. Sprinkle with Crunchy Topping.
Set oven to 375°. Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne. Season chicken with salt and pepper. Brush each chicken piece with melted butter. Roll in crumb mixture to coat.
Mix ingredients as you would any cookies. Place firm dough in a lined (use foil or wax paper) pan and cover well. Place dough in refrigerator over night. Next day, uncover dough & slice cookies into squares. Bake at 350° for 10-12 minutes.
Brown the meat slightly and drain. To the meat, add the rice, 1 egg, 1/2 cup chopped onion, 1 tablespoon parsley and 1/4 teaspoon each of garlic powder, paprika, pepper and salt. Mix well.
Mix first 5 ingredients in a large roasting pan. Melt 1 pound oleo plus 1/2 cup bacon drippings and add the spices, Worcestershire sauce and liquid smoke. Pour liquid over cereals, etc. and stir well. Bake slowly at about 200°, stirring frequently for 1 1/2 hours or until mixture feels dry. When completely cool, store in containers and it will keep indefinitely.
Layer ingredients in baking dish starting with crushed Doritos and ending with as much cheese as desired. Bake at 375° for 15 to 20 minutes or until cheese melts.
Brown hamburger and mix with other ingredients. Bake at 350° covered for 30 minutes. Uncover, and bake for 30 more minutes.
Cream together sugars and Crisco. Add eggs and vanilla. Beat well. Combine flour, cream of tartar, soda and salt. Add this to creamed mixture; mix well. Stir in cereal. Drop from teaspoon on ungreased cookie sheet. Bake at 375° for 10 minutes. Makes 6 dozen.
Place beef in casserole; cover with undiluted soup. Cover and bake for 3 hours in 300° oven. Serve over noodles, rice or mashed potatoes.
Flatten tenderloins between pieces of plastic wrap until they are about 1/4-inch thick. Be careful not to tear them. Mix mushrooms, cheese, salt and pepper and lay on the top of the largest tenderloin. Top with second tenderloin and sew the two together. Dredge in flour, then in eggs and then in bread crumbs. Refrigerate for at least an hour. In a large ovenproof skillet with a lid, brown the meat on both sides, turning carefully with 2 spatulas. Do not use high heat. When brown, remove from heat and add the wine; cover and bake in a 350° oven for 45 minutes to 1 hour. Remove to serving platter; remove string and pour juices over before carving.
Mix dry ingredients in a large bowl. In another bowl, add beaten egg, liquid shortening, juice and water. Add to the dry ingredients and mix until just moist. Add chopped nuts and the cranberries, which have been cut in halves. Bake 1 hour and 10 minutes in a 325° oven in a greased loaf pan. Cool. Place in plastic bag or foil to freeze. This is better after it sets a day.
Heat oven to 350°. Make paste with crackers and butter. Pat fish dry. Add salt and pepper; sprinkle with lime juice. Roll in cracker and butter paste until covered. Place in 8 x 10-inch Pyrex dish. Crumble remaining cracker paste on top. Place in a brown paper bag; seal tight. Bake in 300° oven for 20 minutes.
Mix well and put in medium size pie shell. Bake at 350° for 50 minutes.
Mix all dry ingredients. Stir in pumpkin, eggs, oil and nuts. Mix until combined. Spoon into greased muffin tins or use paper liners. Bake at 400° for 20 minutes.
Peel squash, diced and cooked until slightly tender. Set aside. Melt 1 stick butter and add 1 package of Pepperidge Farm stuffing mix. Stir and mix well. On the bottom of the baking dish put in 1/3 of the stuffing mixture and put in the combined onion, soup, carrot and sour cream added to the cooked squash. Then top with the remaining stuffing mix and bake at 350° for 30 minutes, covered with foil. Remove foil and cook for another 15 minutes.
Bring vinegar and sugar to a boil. Pour over the other ingredients and mix well. Let set overnight in the fridge.
Heat oven to 350°. Combine all ingredients; spoon into 9-inch pie plate. Bake 20 to 25 minutes until lightly browned. Sprinkle with sliced green onions and tomato. Serve with tortilla chips, crackers or bread.
Make potatoes according to package directions. Combine all ingredients and mix well. Knead until blended and smooth. Roll out to about 1/2-inch thick. Cut into 1-inch strips. Then cut each strip into 1/2-inch or so inch pieces. Press into each piece with tins of a fork or with index finger or second finger pressed into each. Roll off gently to make a round barrel with a hollow center.
Saute onion, pepper, mushrooms, celery and soymeat in margarine. Mix pimentos, olives and peas together. Combine all ingredients. Good to refrigerate awhile before serving if serving cold. Can be served warm, too.
Shape cream cheese into a 4 1/2-inch circle on a serving dish. Chill.
Wash and cut squash in 2-inch pieces. Dice onions. Put both in large pan with water to cover the vegetables; salt and pepper. Boil until soft. Drain water and mash squash and onions; let cool. Add egg, mayonnaise, sugar, salt and pepper. Put in casserole dish and cover with shredded cheese and Ritz crackers. Drizzle with butter. Bake at 350° for 30 minutes.
Make the white cake according to directions on package. Cool 10 minutes. Poke holes with a fork. Pour 1 can of cream of coconut over cake. Cool. Cover with Cool Whip and coconut.
Melt butter and saute vegetables until soft. Stir in beans, broth, water and seasoning. Bring to boil and stir in rice. Cover and remove from heat. Let stand 5 minutes.
Crush graham crackers and combine with butter and sugar. Spread into a 9 x 13-inch pan. Cream large package of cream cheese. Add 2 eggs, 1/2 cup sugar and vanilla. Beat well and spread over crumb mixture. Bake at 350° for 25 minutes. Let cool and then pour over top the pie filling. Let stand overnight in refrigerator. Top with whipped cream. Serves 12.
Cream together the butter, shortening and sugar. Add flavorings. Add eggs, one at a time; beat well. Add alternately the measured flour and milk. Bake for 1 1/2 hours at 325° in round pound cake pan.
Preheat the oven to 375°. In a large bowl, combine the margarine, sugars, vanilla and water. Beat the eggs. In another bowl, combine the flours, baking soda and salt. Gradually add this to the wet ingredients, blending well. Stir in the chocolate chips and the nuts. Drop by rounded teaspoonfuls onto Teflon or ungreased baking sheets. Bake until golden brown, about 8 to 10 minutes. Yield: 3 dozen cookies, 2-inches in diameter.
Brown chuck & onion together. Drain & pour into casserole dish, add salt, pepper, garlic powder & worcestershire sauce. Arrange cheese slices over top of meat. Mix gravy mix with one cup water, pour over cheese. Arrange tater tots to cover completely. Bake at 400° for 30 minutes.
Put all ingredients except rice in a large kettle. Cook over low heat, cover and simmer for 2 hours. Remove chicken pieces and set aside. Add rice and continue cooking until tender. Remove bay leaf, chop chicken pieces and return to broth. Skim off excess fat with spoon before serving. Reduce the heat to low, cover tightly and simmer for 30 minutes or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife.
Crust: Mix the first 4 ingredients; spread on the bottom of a 9 x 13 baking pan. Bake for 20 minutes, stirring occasionally.
Cut angel food cake into 1-inch cubes. Make instant pudding as directed with skim milk. Layer half of the cake in punch bowl. Spread half the pudding over the cake. Follow with half of the pineapple and then one can of pie filling, followed by half of the Cool Whip. Repeat second layer of ingredients, topping with Cool Whip. Decorate with maraschino cherries.
Preheat oven to 450°. Combine first five ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8-inch square pan/dish. Separate biscuits and arrange over mixture. Bake 20 minutes or until golden and bubbly, covering loosely with foil after 12 minutes. Serve with salad.
Peel and core about 10 good baking apples. Place the halves in a baking dish with the open centers up. Crumble together brown sugar and flour. Sprinkle this mixture over the apples, then sprinkle well with cinnamon. Dot each apple center with a piece of butter. Add enough boiling water so that it comes about halfway up on the apples. Bake for one hour at 350°.
Heat oven to 375°. In large bowl, cream butter and sugar. Add eggs and vanilla; beat well. In separate small bowl, combine flour and baking powder. Add to butter mixture with milk alternately. Stir until moist. Fold in blueberries and walnuts. Fill greased or papered muffin tins about 2/3 full. Bake for 20 minutes. Makes 16 muffins.
Wash and clean 2 pints of berries. Sprinkle with sugar and flour. Divide into six portions. Set aside.
Mix together; put in a baking dish and sprinkle with bread crumbs. Bake at 350° for 45 minutes.
Let jello cool and add pineapple. Whip cream cheese in mixer and add cream gradually. Mix together and chill.
Flour both sides of chuck; brown well in small amount of oil. Add water, onions, garlic, vinegar, coffee, allspice, salt and pepper. Bring to simmer and cook 4 hours or until very tender. Add brown gravy mix (mixed with 1/2 cup cold water). Simmer for 10 minutes more. Add mushrooms; simmer 10 minutes until cooked through. Great with steamed green beans and mashed potatoes.
Mix oil, sugar, eggs and vanilla. Mix well. Add flour, salt and soda. Fold in pecans and apples. Bake in tube pan at 350° for 1 1/2 hours.
Cook ground beef and chopped onion in small amount of oil in a heavy skillet. Cook slowly until meat has turned white; drain off fat. Add remaining ingredients and mix well. Put in casserole. Bake at 350° for 30 minutes. Serve with a tossed salad and garlic bread.
Mix ingredients. Bake	in a 10 x 13-inch pan at 375° for 45 minutes.
Mix the oatmeal with the hot water and let stand 10 minutes. Beat together the sugars and margarine. Add the eggs and beat. Add the flour, soda, salt and cinnamon. Mix well. Add the oatmeal and blend. Bake 30 minutes at 350° in greased and floured 13 x 9 x 2-inch pan. While cake is baking, make the topping.
Stir lemon juice into milk. Set in refrigerator while whipping cream. Fold cream into milk mixture. Add extracts. Pour into crust and chill 15 to 20 minutes. Spoon pie filling on top and chill. Makes 9-inch pie.
Melt Hershey bars and mix into Cool Whip. Spread into prebaked pie shell. Top with Cool Whip. Chill.
Mix olives, onion, cheese, mayonnaise and curry powder together. Split muffins in half and spread the mixture evenly over the 12 halves. Lay plastic wrap over them and refrigerate for 2 to 3 hours. Cut each muffin half into 6 wedges. Bake at 350° for 15 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, blend margarine, sugar and vanilla extract until creamy. Beat in egg. Gradually add flour mixture, mixing well. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 9 to 11 minutes. Cool 1 minute before removing from cookie sheet.
Beat eggs and combine all other ingredients with them. Drop from spoon to form small patties. Brown on both sides in hot shortening. Cover with water in which a rounded teaspoon of Vegex was dissolved. Simmer 45 minutes on top of stove or in oven. The liquid will boil away, leaving delicious patties.
Grease 10 x 1 1/2-inch pie plate. Reserve two tablespoons of the bacon. Mix remaining bacon, the onion, green pepper, corn and pimentos in plate. Beat remaining ingredients, except sour cream, until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake in 400° oven uncovered until knife inserted comes out clean, about 35 minutes. Cool 5 minutes. Garnish with sour cream and reserved bacon. Serves 6 to 8.
Mix sugar, oil and eggs together. Add flour and cinnamon. Mix together. Add carrots and nuts. Bake at 300° for 35 minutes.
Mix shortening, sugar, egg, water and vanilla until creamy. Add rest of ingredients. Drop rounded teaspoonful onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen cookies.
In a large bowl, dissolve yeast in water. Add sugar and salt. Blend in flour, one cup at a time, to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 15 equal portions. Roll each portion into a 14-inch rope. Shape into traditional pretzel shape and place on a greased baking sheet. Brush pretzels with egg and sprinkle with salt, if desired. Cover and let rise 15 minutes. Bake at 425° for 15 minutes. Makes 15 pretzels.
Simmer first 5 ingredients over medium heat for approximately 15 to 20 minutes. Add raw shrimp, continuing to simmer over medium heat for 5 to 10 minutes. Shrimp should turn very pink. Serve sauce over hot angel hair pasta (cappelini) or vermicelli and sprinkle with Parmesan cheese. Serves 4 to 6. This recipe won 3rd place in the Greenville Down East Cookoff in 1992.
Combine butter and brown sugar in saucepan. Stir in the milk and bring to a boil. Simmer 3 minutes. Remove from heat and cool 10 minutes. To make creamy frosting, cool Caramel Icing 10 minutes, then blend in 1 cup sifted confectioners sugar.
Grease 8 x 8 pan. Combine all ingredients except butter and vanilla. Stir to blend. Set over low heat, stirring slowly; bring to a boil. Cover pot and let boil 2 to 3 minutes. Uncover and brush sides of pot with pastry brush dipped in cold water. Continue to boil slowly without stirring until syrup reaches soft-ball stage (235°).
Saute green peppers and onion in butter. Add all the other ingredients and mix well. Pour into a well-greased casserole dish. Bake 45 minutes at 350°.
Combine all ingredients; dip into bread crumbs. Form into cakes and dip in bread crumbs again. Fry or broil until brown on both sides.
Mix ingredients. Roll into balls. Coat balls with coconut or finely chopped pecans.
Heat broth to boiling point. Slightly beat the egg; add the flour and salt to egg and beat until smooth. Pour egg batter in a fine stream into boiling broth, stirring while pouring. Sprinkle parsley flakes. Serve immediately.
Cream margarine and Crisco. Add sugar gradually. Add one egg at a time. Beat well. Stir in flour, baking powder and milk. Add flavoring. Bake in greased tube pan for 1 1/2 hours at 300°.
Boil sugar with 1/2 gallon water just so sugar is dissolved; then cool. Add other ingredients. Serve with crushed ice. (Serves 30 people.)
Combine all ingredients, except greens; toss lightly with Citrus Dressing. Chill. Pour into a bowl lined with salad greens.
Mix cheeses; add other ingredients, except nuts, and form into a ball. Roll in chopped nuts. Chill.
Cook broccoli for 4 minutes and drain. Whisk together mushroom soup, Cheddar cheese, mayonnaise, grated onion, eggs and pepper. Mix with broccoli. Melt 1 cup butter. Mix with diced bread until butter is absorbed. Add broccoli mixture to 9 x 11-inch casserole. Cover with diced bread. Bake for 45 minutes uncovered at 350°.
Boil sugar, water, fruit, shortening, salt and spices together in a saucepan about 3 minutes. Cool and add flour and baking powder which have been sifted together. Mix well. Bake in a greased loaf pan in a moderate oven about 45 minutes.
Dissolve bouillon in water; set aside. In bowl, mix meat, 1/4 cup onion, crumbs, egg and 1/4 cup bouillon liquid; shape into 16 meatballs. In large skillet brown meatballs in oil; remove from pan. Add remaining onion; cook until tender. Stir in flour then remaining bouillon liquid, Worcestershire sauce and meatballs until smooth. Cover, simmer 15 minutes. Stir in sour cream; heat through. Serve over noodles.
Polk salad is a plant that grows wild. Pick and wash polk salad. Place in a pot and boil for about 1/2 hour. Pour off water and boil a second time for about 1/2 hour and drain. Place oil in a skillet. Add onions; simmer. Add polk salad. Cook at low temperature. Add eggs, salt and pepper to taste. Cook until eggs are well done.
Blend together cream cheese and crushed pineapple. Add dates and nuts. Add Cool Whip. Put in a long dish and put in the freezer until frozen. Cut into squares and place on lettuce leaf. Serves 10.
Brown ground beef and sausage, then add Velveeta. Spread on rye bread. Preheat oven to 350°. Bake for 15 to 20 minutes.
Mix all ingredients and let stand in refrigerator overnight or at least a few hours. Will keep for several days.
Preheat oven to 425°. Measure warm water into a large mixing bowl. Sprinkle in yeast and stir until it dissolves. Add salt, sugar and flour. Mix and knead dough. Get a small ball of dough and roll and twist into shapes. Grease cookie sheet, lay pretzel on cookie sheet. Brush pretzels with beaten egg and sprinkle with sesame seeds.
Brown ground beef and garlic in saucepan until redness disappears. Drain off excess fat. Add tomato paste, tomatoes and seasonings. Simmer for 20 minutes. Cook lasagne noodles. In a casserole dish, spread 1/3 meat, then 1/2 noodles, 1/2 Mozzarella cheese and cottage cheese. Repeat once and lastly top off with meat sauce. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes or cover with waxed paper for 20 minutes, rotating every 8 minutes. Serves 4.
Combine first 7 ingredients. Line ungreased muffin pans with meat mixture to a thickness of 1/4-inch. Fill with mashed potatoes. Bake in moderate oven, 350° for 30 minutes. If desired, sprinkle cheese 10 minutes before they are done.
Cream sugar and butter; add eggs and beat well. Add molasses. Sift flour with baking soda and spices. Beat well. Place in refrigerator to cool. Then drop by teaspoon onto greased cookie sheet. Dip a fork into sugar and flatten cookie in a crosshatch design. Bake 7 to 10 minutes in a 350° oven. Cool.
In a large bowl, combine first 12 ingredients. Cover and refrigerate until ready to serve. Serve with chips. Yields 5 cups.
Combine all ingredients and allow to sit at room temperature for 30 or more minutes. Serve on leafy lettuce with crusty bread.
Crumble cornbread and biscuits into large bowl. Tear loaf bread into pieces and add to cornbread. Tear chicken into pieces. Add sage, eggs, salt, onions and pepper. Pour chicken broth in until mixture is completely saturated. Melt butter. Pour 1/2 into baking pan. Pour dressing mixture into pan. Top with remaining butter. Bake at 350° until brown.
Mix jello and boiling water. Let dissolve. Then add remaining ingredients. Cover and chill.