HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place in greased pan. Starting at center, press out with hands. Bake at 425° for 5 to 8 minutes or until golden brown.
Dissolve yeast in water. Add sugar. Add rest of ingredients. Cover; let stand overnight without refrigeration. Next morning, roll dough the size of a 9-inch pie pan (1/2 inch thick). Cut into pie shape wedges. Roll from large end and place on a well-greased cookie sheet. Cover and let rise. Can stay up to 8 hours. Bake for 10 minutes at 400°. Makes 3 dozen.
In a small mixing bowl stir together the flour, sugar, salt, baking powder and cream of tartar. Cut in the lard until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add 3/4 cup ice water all at once; stir well. Add enough additional ice water to make a stiff dough. Turn out the dough on a lightly floured surface. Beat vigorously with the flat side of mallet or hammer for 15 minutes, turning and folding the dough constantly. Roll dough to 1/4 inch thickness and cut with 2-inch cutter. Dip cutter in flour between cuts to prevent sticking. Place the biscuits on ungreased baking sheet. Prick each biscuit top 3 times with a fork. Bake at 400° until brown, about 20 minutes. Serve warm with butter. Makes 24.
Combine broccoli, cheese, bacon and onion into bowl and mix well. In separate bowl mix mayonnaise, sugar and vinegar. Pour on top of broccoli mix. Chill and serve.
In skillet, saute first four ingredients for 3 minutes on medium. Add mushrooms; cook for 15 to 20 minutes, stirring occasionally. Bring to a boil in pot, beef broth and cream; stir in cornstarch. Stir until thickens. Pour into mushrooms. Serve as a side dish or garnish the top of a steak or grilled boneless chicken breast.
Melt margarine and mix in milk and cocoa. Bring to a boil. Remove from heat. Add vanilla, peanut butter, oatmeal and sugar substitute. Mix well. Drop by teaspoon on waxed paper or greased cookie sheet. Keep frozen. Recipe yields 24 small cookies. One calorie per cookie.
Cream together first 3 ingredients for 15 minutes. Dissolve jello in hot water. Add to sugar mixture. Add drained pineapple to mixture. Add nuts. Beat egg whites stiff and fold in. Roll vanilla wafers to crumbs. Cover bottom of dish with 1/2 crumbs. Pour mixture over crumbs and spread remaining crumbs over top. Let stand overnight. Serve with or without whipped cream.
In a mixing bowl, combine the dry cake mix, oats and butter until blended. Set aside 3/4 cup for topping. Add egg to the remaining crumb mixture and mix well. Press into a greased 12-inch pizza pan. Build up the edges and flute, if desired. Bake at 350° for 12 minutes.
Sift together cake mix and gelatin. Add oil; beat in eggs, one at a time. Add berries and mix well. Bake at 350° for 30 to 35 minutes.
Drain pineapple. Combine pudding mix and milk, beat 2 to 3 minutes until very thick. Fold in whipped topping, pineapple and lemon juice. Pour into crust and refrigerate overnight or 4 hours. Top with whipped topping.
Mix dry ingredients, then add shortening. Mix egg in cup, then add milk to equal 1 cup. Grease and flour pans. Makes 3 small (8-inch). Bake at 350° for 30 to 35 minutes.
Stir soup until smooth; mix with milk. Add beans and 1/2 cup onions. Bake for 20 minutes at 350° or until brown. Sprinkle other onions over top; bake 5 minutes longer.
Mix cake mix, 1 egg and butter and press into 9 x 13 x 2-inch baking dish. Top	with chocolate chips and nuts.	Mix confectioners sugar, remaining 2 eggs and cream cheese. Pour over cake mix base and bake at 350° until bubbly and golden, about 30 minutes.
In 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 5 minutes until golden brown. Add butter and vanilla to syrup. Blend well. Microwave on High 2 minutes. Peanuts will be lightly brown and syrup very hot. Add baking soda and gently stir until light and foamy. Do not microwave again. Pour mixture onto lightly greased aluminum foil on a cookie sheet. Let cool, 1/2 to 1 hour. When cool, break into smaller pieces. Store in airtight container. Makes 1 pound.
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, 1/4 cup picante sauce, red pepper, onions, and cumin and mix well. Spoon 1/4 cup cheese mixture down center of each tortilla. Roll and place seam down in a 9 x 13-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350° for about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce. Makes 4 servings.
Mix all ingredients together, except bacon. You may use a double boiler on low-medium heat. Cook, stirring constantly, until smooth and blended. Add bacon. Keep hot in chafing dish. Serve with crackers, apple wedges and fresh vegetable sticks.
Soften butter; add sugar and cream. Add eggs and vanilla to creamed mixture. Add flour and buttermilk alternately; mix well. Drop by spoonfuls onto greased cookie sheet. Bake 10 minutes at 375°.
Pour boiling water over the 100% Bran. Cool. Mix salt, soda, flour and All-Bran. Cream Crisco and sugar well and add beaten eggs, buttermilk and the cooled bran. Add the dry ingredients to creamed mixture. Add raisins or dates, if desired. Bake in greased or lined muffin tins at 400° for 15 to 20 minutes. Batter can be stored in covered container in refrigerator for up to 3 weeks, letting you bake as many as you wish. This recipe will make about 3 dozen muffins.
In small bowl, combine mayonnaise, sugar, and vinegar. Set aside. Combine all remaining ingredients. Pour mixture over vegetables. Mix well. Allow to marinate overnight.
In a stew pot, saut the garlic and onion in the oil until soft. Add the ground beef and cook until well done. Drain the oil from the pot and add the canned tomatoes, water, fresh tomatoes, green chile, spices, and red beans. Bring to a boil, then reduce heat and simmer over low heat for 2 1/2 -3 hours. Serve in soup bowls and top with the grated cheese. Serve with garlic bread.
Break up tortilla chips and place in bottom of casserole dish, then layer chicken over chips. Mix together soups, tomatoes (chopped), juice and all, milk, onions and bell pepper and pour over chicken. Bake at 350° for 30 minutes, then sprinkle cheese on top and bake for 10 minutes or until cheese is thoroughly melted.
Make cake according to directions. Let cool 25 minutes. Poke holes with fork on top of cake. Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water and pour over cake. Chill.
Cook spinach and drain thoroughly. Mix sour cream and soup mix and blend with drained spinach. Top with croutons and cheese. Bake for 30 minutes at 350°.
Combine sugar, butter and eggs; beat until fluffy. Add flavorings and mix well. Add flour and baking powder and mix well. Then dredge the fruit and nuts lightly with 2 tablespoons flour. Drop by spoonful on a greased cookie sheet and bake for 12 to 15 minutes, until lightly browned in 350° oven.
Preheat oven to 350°. Spread coconut and pecans on bottom of well-greased 15 x 11 x 2-inch baking pan. Prepare cake mix as directed on package and pour over coconut and pecans. Mix softened margarine and cream cheese. Add powdered sugar and vanilla and mix well. Drop by spoonfuls of dollops onto cake mix. Do not stir. Bake at 350° for 40 to 50 minutes until done. Very rich. Serve small pieces.
Rub roast with brown sugar and place in crock-pot. Add 1/2 cup water. Cook on low for 11 to 12 hours. Shred meat with fork. Drain liquid. Save 1 cup from bottom. Replace meat in crock-pot and add all of ingredients. Skim the fat off of saved liquid; add to meat. Stir well and cook for 4 to 5 hours more.
Combine eggs, milk, baking powder and vanilla extract and pour over French bread. Cover and refrigerate overnight.
Peel and quarter potatoes. Melt butter in pan. Shake potatoes in bag of flour until coated. Roll each piece in melted butter. Shake Parmesan cheese over potatoes. Salt to taste. Bake in oven (350°) for 45 to 60 minutes, depending on size of potatoes. Cover with foil for soft, moist potatoes. Keep uncovered for a crispy potato.
Mix ingredients and place in 1 1/2-quart greased casserole. Bake at 325° for 30 minutes.
Heat oven to 450°. Mix broccoli, both soups, 1 cup milk, the ham and onion powder in ungreased rectangular pan (13 x 9 x 2-inch). Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley, if desired. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes. Serves 8 to 10 people.
Boil the sugar, water and Karo until it reaches 250°. Then beat the egg whites until stiff. After syrup boils, beat together the egg whites until it clings to a spoon and stiff. Pour out on Saran Wrap on confectioners sugar. Knead like dough. Flatten, then spread with peanut butter and roll up. Then cut in slices.
Mash bananas and let stand. Cream sugar shortening, and unbeaten eggs. Add sifted dry ingredients and mix with a spoon. Stir in bananas, vanilla, and nuts. Bake at 350° for about 50 minutes.
Combine all ingredients in 3-quart glass bowl. Microwave for 14 to 15 minutes on High, or until hot and bubbly (about 160°). Stir, remove spices and serve. Makes about 8 (8 ounce) servings.
Beat eggs until light, add sugar and beat 2 minutes. Add the rest of the ingredients and blend well. Pour into a shallow pan lined with waxed paper. Bake 25 minutes at 350°. While still warm, cut into bars and roll in confectioner's sugar. Raisins, figs, or currants can be used instead of dates.
Place chicken, salt, water, vinegar, onion, chicken broth, carrots and celery in large soup kettle, adding more water if necessary to cover the chicken. Bring to a boil. Cover; reduce heat to simmer. Cook until meat almost falls off the bones. Strain the broth and reserve the meat. Remove skin and bones from the chicken. Cut chicken into bite size pieces. Bring broth and chicken to a boil. Tear or cut biscuits into pieces and drop into the boiling broth. Cover and simmer for 10 minutes. Uncover and cook for 20 to 30 minutes.
Mix all of these ingredients and put in pie shell. Add topping and bake in paper bag in 425° oven for 1 hour.
Spread wings out in a 13 x 9-inch pan. Mix all ingredients together and place on stove until it comes to boil. Let mixture cool, then pour over wings. Let stay in refrigerator 24 hours. Take wings and flour and fry in deep fryer until done! Look out for the fire when you bite 'em. Mmm-good!
Mix butter in hot applesauce. Combine other ingredients with the flour and add the applesauce gradually. Add soda and water last. Spoon into well-greased muffin tins. Bake at 350° for 20 minutes. Makes 36 cupcakes. Ice with brown sugar icing.
Preheat oven to 325°. Cook lima beans according to package directions; drain. Add salt and pepper. Mix soup and sour cream together. Add lima beans and water chestnuts. Pour into a 2-quart baking dish that has been lightly greased. Cook and bake 30 minutes. Serves 8.
Mix flour, sugar and shortening together like pie crumbs. Save 1 cup and set aside for top of cake. Add molasses and mix well. Stir the baking soda into the hot water. Pour over mixture and mix well. Divided into 2 layer cake pans or one 9 x 13 baking dish. Bake at 350° for 40 to 45 minutes.
Cut hot dogs in half. Wrap 1 biscuit around each half-hot dog. Hold together with a toothpick. Bake according to directions on biscuit can. Makes a great snack.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until boiling. Cool 5 minutes, stirring twice. Pour into dessert dishes; sprinkle with cinnamon and nutmeg. Serve warm.
Mix milk, soup and pepper. Fill each tortilla with chicken mixture, cheese and soup. Place tortillas in a 9 x 13-inch pan and cover with remaining soup mixture. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes, uncovered.
Mix all ingredients together except 1 cup of cheese. Place mixture in 10-inch Pyrex dish (pie plate). Cover with remaining cheese. Bake at 350° until cheese bubbles, about 15 to 20 minutes. Serve hot. Serve with crackers.
Gradually stir milk in the sugar, cocoa, cornstarch and salt. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Stir in margarine and vanilla. Pour into graham cracker crust. Chill.
Drain spinach well. Mix mayo, vegetable mix and sour cream. Add well drained spinach. Chill.
In a large skillet fry bacon. Remove bacon when done.	Pour off excess grease except for 1/4 cup. Add cut okra to grease and seasonings. Crumble bacon on top.	Let simmer for 10 minutes. Add shrimp to okra. Let cook 10 minutes or until shrimp is pink. Serve over white rice.
Cook and drain vermicelli noodles. Add Italian dressing, Kroger salad seasoning, tomatoes and bell peppers. Chill for several hours. Makes approximately 8 to 10 servings.
Cream together cream cheese, margarine and sugar. Add vanilla. Add orange juice. Mix well. Serve with sliced apples and other fruit.
Combine cream cheese and cheddar cheese. Mix well. Add pimento, green pepper, onion, Worcestershire sauce, lemon and salt. Mix well. Chill and shape into ball. Roll in pecans and serve with crackers.
Gradually add flour to eggs, beating with beater. Stir in milk, melted oleo and salt. Grease a 9 or 10-inch skillet. Pour batter into cold skillet. Bake in a very hot oven at 450° for 20 minutes.
Put pineapple in 1/2 cup sugar. Cook 5 minutes. Add Jell-O. Let cool; add 3 tablespoons pineapple juice in cream cheese. Mix together, then whip Carnation evaporated milk. Add cream cheese mixture, then add pineapple mixture. Top with chopped nuts.
Cut potatoes into 1/4-inch thick slices; toss with oil. Place in a single layer in a 13 x 9 greased baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350° for 40 minutes or until tender.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat and stir 1/2 hot mixture into the beaten egg yolks. Blend hot mixture into saucepan. Boil 1 minute more, stirring constantly. Remove from heat and blend in butter and vanilla.
*You can use 2 kinds; for example, Cheddar and Monterey Jack.
Brown beef in oil, add onions and garlic; saute. Drain. Add remaining ingredients, except rice and cheese. Bring to a boil. Put rice in and cook very slow; add water if needed. Cook until tender. Sprinkle grated cheese on top; let melt.
Mix tapioca, sugar, salt and water until thick and clear. Drain strawberries and peaches and save the juices. Drain mandarin oranges and grapes, but don't save juices. After cooking the first group of ingredients, add 1 1/2 cups of the juices from strawberries and peaches and the orange juice. Add mandarin oranges and grapes. Add bananas when served. Mixture will keep in refrigerator for 2 weeks.
Mix the flour, soda and cinnamon. Mix all other ingredients. Add flour mixture. Bake in muffin tins for 20 minutes at 350°.
Beat shortening at medium speed with electric mixer until fluffy. Gradually add sugar, beating well. Add egg, vanilla and butter flavoring, beating until blended. Combine flour and soda; add to shortening mixture alternately with bananas, beginning and ending with flour mixture. Spoon batter into greased muffin pans, filling 2/3rds full. Bake at 350° for 20 to 25 minutes. Yields 15 muffins.
Rinse peas. Boil in water for about 1 hour. Add salt, thyme, garlic and pepper. Add chopped carrots, celery and onion. Stir in diced ham. Simmer 1 more hour until vegetables are tender. Serve with fresh crusty bread and a dollop of sour cream.
Slice celery and onions. Put potatoes in a large pan; fill with cold water just to top of potatoes. Heat on high (no lid) until it starts to boil. After a full boil, remove from heat (test that fork will easily go into potatoes, but do not overcook). Run cold water over potatoes to cool; drain all water off and set aside. Add enough water to sauerkraut liquid to make 1 cup.
Mix fruit together. Sprinkle instant pudding over fruit. Mix Tang and pineapple juice. Pour liquid mixture over fruit and stir. Chill at least one hour. (Instead of mandarin oranges, any seasonal fruit can be used.)
In skillet, cook beef and onion until meat is lightly browned and onion is tender. Drain off fat. Combine meat and onion with noodles, cheese, soup, 1 cup water, green pepper, chili sauce, pimiento, salt and dash of pepper. Mix well. Turn into 13 x 9 x 2-inch baking dish. Combine crumbs and butter. Sprinkle atop. Bake in 350° oven for 40 to 45 minutes or until hot. Trim with green pepper rings, if desired. Serves 12.
Slice cucumbers in half; scoop out seeds. Salt and turn over on paper towel to drain. Mix cream cheese, peppers, onion and paprika together. Stuff mixture into the hollowed out cucumbers; wrap in foil and place in refrigerator overnight. Slice and serve as salad or hors d'oeuvre! Serves 6 to 8.
Mix pudding in pineapple; fold in marshmallows, nuts and Cool Whip. Chill and serve.
Combine first five ingredients in a bowl using a hand mixer or blender until frothy. Preheat oven at 350°. Precook crust 10 minutes. Layer each pie bottom with a cup of sharp cheese, shredded. Pour egg mixture over cheese, being careful to divide mixture equally. Place on center rack and bake for 1 hour at 350°. Makes 2 pies.
Drain vinegar off pickles; slice pickles. Put back in jar. Fill jar with sugar (usually only holds 4 pounds). Add bottle of Tabasco sauce; replace lid. Place upside down in icebox. Take jar and shake once a day for a week.
Cream margarine until fluffy. Beat in 2 cups sugar. Blend in milk, orange peel and vanilla. Add remaining 2 cups of sugar.
Cook chicken, bone and cut into pieces. Place in 7 x 11-inch (or larger) buttered dish. Mix soup and sour cream; pour over chicken. Crush crackers and combine with poppy seed. Sprinkle on soup mixture. Melt margarine and dribble on top. Bake 30 to 40 minutes at 350°.
Mix cheeses and mayonnaise; stir in onion. Top with almonds and bake at 350° for approximately 15 minutes until cheeses are melted or heat in microwave on High for 3 to 5 minutes. Serve with crackers.
Clean and cut livers in half. Mix crumbs and seasoning salt. Dip livers in oleo, then roll in crumbs. Arrange in buttered casserole. Pour rest of oleo over all. Bake at 350° until brown, about 35 minutes. Turn each one over after 15 minutes.
Melt chocolate and cool. Cream the butter and add sugar gradually. Add eggs and vanilla and beat well. Add melted chocolate and blend thoroughly. Sift together flour and baking powder and stir into the chocolate mixture. Add nuts and mix. Last, stir in the bourbon. Pour into greased 9 x 9-inch pan and bake approximately 20 minutes in 350° oven. Ice with Chocolate Bourbon Icing, leaving out the nuts.
Mix cheese and flour; mix in margarine. Work dough with hands if it seems dry. Mold 1 teaspoon of dough around olives. Shape into balls. Place 2-inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Heat oven to 400°. Bake until set, 15 to 20 minutes. Makes 3 dozen.
Mix ingredients until moist. Do not knead! Pour into a greased loaf pan. Bake at 350° for 1 hour.
Butter 13 x 9-inch baking dish. Put deboned chicken in bottom of dish. Spread sour cream over chicken. Sprinkle dry Stove Top over sour cream. Drizzle 1/2 cup melted oleo over Stove Top. Pour 1 cup broth over oleo. Top with mushrooms. Bake at 350° for 35 to 40 minutes. Serves 4 to 5.
Melt Velveeta cheese. Add softened cream cheese and mix. Mix in remaining ingredients. Serve with crackers.
Alternate layers of squash, bits of butter, pimento and soup in greased casserole. Top with bread crumbs and melted butter tossed together. Bake at 350° about 40 minutes or until brown. May be made ahead of time and baked later.
Cream butter and sugar; add eggs and beat. Bring Coke and cocoa to a boil. Add to butter mixture; add vanilla and buttermilk, soda, flour and marshmallows and pour in greased pan. Bake at 350° for 45 minutes.
Cook beets 2 hours, until soft like a potato. Pour water off and put in cold water. Peel (skin should come right off). Cut in chunks or slices. Then make juice with remaining ingredients. Put beets in juice and bring to a boil. Then put hot beets in jars and tighten to seal.
In medium skillet, saute onion in butter until soft, but not brown. Add ground beef to onion and cook until the beef loses its pink color.
Place scrambled eggs in buttered shallow baking dish. Add milk to mushroom soup. Add cheese and stir until melted. Pour over eggs the can of mushrooms, green onions, water chestnuts and Parmesan cheese. Place in 350° oven for 10 minutes or until thoroughly heated.
Prepare potatoes and slice thin. Cook onions and margarine until onions are clear. Stir in flour, salt and pepper, cooking over low heat until bubbly. Remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2-quart pan. Pour cheese sauce over. Cook, uncovered, at 375° for 1 hour or 325° for 1 hour and 20 minutes. Combine remaining cheese and bread crumbs and top final 15 minutes of baking.
In a large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat; cook, uncovered, about 30 minutes. Stir in beans; heat until bubbly. Makes 4 servings.
Mix dry ingredients in a large bowl. Add oil and stir well. Add eggs, cinnamon and carrots and stir together. Stir in nuts and cherries. Bake at 350° for 35 minutes or longer, until it springs back.
Place nuts in bottom of well-greased Bundt pan. Arrange rolls on top of nuts. Sprinkle pudding and cinnamon evenly over rolls. In saucepan, heat brown sugar and oleo. Once mixed well, drizzle evenly over rolls. Place pan in a cold oven and let stand overnight. Next morning, turn oven to 350° and bake for 30 minutes. Let stand in pan 5 minutes, then turn out of pan.
Mix the first 3 ingredients well and boil for 2 minutes (after it comes slowly to a boil). Take off fire and add baking powder and vanilla. Beat well until smooth and creamy. Spread on cake. Double recipe for a layer cake if you wish. I find this enough for 2 layers.
Cream together sugar, shortening and eggs. Add flour, salt and soda. Add bananas and nuts. Grease and flour a loaf pan. Bake at 325° for 65 minutes.
Place pie shell in dish; mix all ingredients. Place in pie shell and top with second sheet of pastry. Prick several holes in top and bake at 425° until crust is golden brown.
Cream butter and oil; add sugar gradually; beating well. Add eggs one at a time. Beat well after each egg. Sift flour, salt, baking powder and cocoa three times. Finish making 1 cup with water added to evaporated milk. Add flour and milk alternately, ending with flour. Put vanilla in the milk. Grease and flour a tube pan. Bake at 325° for 1 hour and 15 minutes.
Chop cabbage, green pepper and onion in blender or by hand. Chopped cabbage should equal about 3 cups. Combine other ingredients in large bowl. Add cabbage, pepper and onion; mix well. Cover and chill. Serves 6.
Beat eggs. Add pumpkin and sugar. Mix in dry ingredients; add to mixture. Grease cookie sheet with lard or Crisco. Line with wax paper and grease again. Coat both sides of wax paper. Pour batter onto prepared cookie sheet. Sprinkle top with nuts, if desired. Bake at 375° for 15 minutes. Turn cake out on a towel. Cover tea towel with powdered sugar so will cover cake area. Roll with towel; let stand for 10 to 15 minutes.
Brown floured ribs in shortening. Put in small roaster. Combine rest of ingredients and pour over ribs. Cover and bake 2 hours at 350°. Add more water, as needed.
Cream margarine (or margarine and shortening) until smooth and creamy. Add sugar, beating well. Add eggs, one at a time. Add flour, soda and salt, one cup at a time. Add only as much as needed to roll out dough and cut cookies without dough falling apart. (This will be about 3 cups for a single recipe. Use fourth cup for rolling out.) Add vanilla; mix well. Roll out to about 3/8-inch thickness or thinner if desired. Bake at 350° to 375° until lightly browned on edges.