HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add the beaten egg and vanilla; mix well. Add the dry ingredients: flour, baking powder and salt; blend together. Divide the dough into 3 parts. To the first add 1/4 cup candied cherries, cut up, and the red food coloring. To the second part, add the chopped nuts and melted chocolate. To third part, add the poppy seed. Blend each part thoroughly. Line an ice cube tray or long narrow bread pan with waxed paper. Layer dough into pan in order made. Chill overnight. Next day, preheat oven to 400°. Turn dough onto a cutting board and slice into 1/8-inch slices. Bake on greased cookie sheets for 10 to 12 minutes.
Beat the first 4 ingredients well. Put a vanilla wafer in a cupcake cup. Fill and bake at 350° for 15 minutes. Add topping.
Cream butter and sugar. Add eggs and vanilla. Sift together flour, soda and salt and add. Add pecans. Shape into 2 (16-inch) rolls. Wrap in wax paper. Chill at least 4 hours.
Melt 1 stick butter; add sugar and cocoa. Pour in milk. Bring to a boil; boil 1 to 2 minutes. Remove from heat. Add oatmeal, peanut butter and vanilla. Stir until well mixed. Drop by tablespoon onto wax paper.
Toast bread lightly. (If using white bread, trim crust and cut into 4 squares.) Mix other ingredients. Top bread with mixture. Broil 1 minute. Serve hot.
Brown meat and onion; drain grease. Add ingredients; bring to boil, then simmer 1 hour.
Mix beef, rice, onions and seasonings. Form into small balls. Fry in hot oil, turning frequently, until brown (light), but not on all sides. Add tomato sauce and water; mix well. Cover and simmer about 45 minutes. Makes 4 servings.
Combine flour and salt; cut in Crisco, 1 cup at a time. Beat egg yolk and milk. Add to flour mixture and mix. Divide into 8 portions. Freeze leftover dough. Makes 4 double pies. Bake filled pies at 425° for 45 minutes. Dough will be soft. Roll out on floured dish towel. Flip over rolling pin and place into pie plate. Trim sides.
Prepare rice according to package directions. When cooked, add all of the ingredients and mix well. Refrigerate a few hours and serve cold.
Mix yeast and warm water; set aside. Cream sugar, shortening, salt and eggs; mix long. Add cold water and yeast mixture. Add flour (mixture is not stiff). Cover with towel and let rise 2 to 3 hours. Punch down and divide dough in half. Cut in strips (big dumplings).
Cook chicken and cool; cut in small pieces. Cook macaroni and drain. Chop all vegetables and shred the carrots. Mix all together. Season to taste.
Mix Crisco, sugar and molasses. Stir in water. Mix dry ingredients and add. Chill dough. Roll 1/2-inch thick. Place far apart on lightly greased sheets. Bake at 350° until no imprint when touched, about 15 minutes. When cool, spread with glaze of confectioners sugar, milk and vanilla. (These will stay lovely and soft if you watch them carefully and remove from oven before the bottoms brown.)
Mix carrots, celery, onions and parsley together. Add to mixture the wine, lemon juice, lemon peel, basil leaves, thyme leaves, lemon pepper, salt and chicken bouillon. Combine all together in a 1-quart casserole to make sauce for chicken. Cover; microwave at High 1 to 4 minutes, or until vegetables are starting to get tender. Make sure about halfway through, you stir the mixture. Skin and cut up the chicken fryer. Arrange in a 12 x 8-inch baking dish with meatiest portions on the outside. Pour sauce over the chicken. Cover with waxed paper. Microwave on High 15 minutes; rearrange and baste with sauce every 5 minutes. Reduce power to 50% or Medium; microwave 4 to 10 minutes, or until vegetables are tender, basting 2 or 3 times. Skim fat from cooking liquid.
Cook oleo, eggs and sugar until thick. Roll and crush vanilla wafers fine. Line a 9 x 13-inch dish with 2/3 of the crumbs. Put cooked ingredients on top of crumbs. When cool, add 1/2 cup nuts, 1/2 of the Cool Whip, then layer with apricots, then remainder of cream, nuts and crumbs.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop teaspoonsful of dough into powdered sugar. Roll in sugar. Shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake.
Mix together flour and shortening to the consistency of fine corn meal. Add water. Knead well to make a smooth and firm dough. Cover and set aside. Refrigerate if dough is not used within a couple hours.
Soak yeast in warm water with sugar. Mix milk, margarine, sugar and salt in a microwave bowl and warm until sugar is dissolved and margarine is melted. Cool to lukewarm and add vanilla. Meanwhile, beat egg in mixing bowl, add yeast mixture and milk mixture. Add enough flour for a soft dough. Cover and let rise until double in size. Pour out on well floured board or counter. Knead lightly. Pinch off small amount and make into rolls, place on well greased baking pan about 1/2-inch apart. Let rise until double in size. Punch down center of rolls and add fruit pie filling. Bake in 450° oven for 10 minutes. Glaze while hot.
Heat sugar, milk, cocoa, corn syrup and salt. Cook until it forms a soft ball in cold water. Cool. Add butter and vanilla. Beat until thick and begins to lose its gloss, about 3 minutes. Pour into greased pan and let cool.
Cook first 4 ingredients in a 10-inch skillet. Cook until peanuts crack and get thick and dark in color. Add baking soda, stir well and pour into buttered cookie sheet (12 x 18-inch). Have soda ready, pan buttered, to pour and spread candy.
Brown chops in small amount of oil (or use nonstick pan and no oil) to seal both sides (do not cook through). Pat oil off chops. Mix above ingredients together. Arrange chops in baking dish; pour mixture over chops. Bake in a 350° oven for 3/4 hour, or until tender. Do not overcook. If mixture is too dry, add more wine to make more liquid. If left as is, it may caramelize while baking.
Mix all ingredients and bake in 2 layers at 350°. Slice layers when cooled completely.
Cream margarine, sugar and eggs until fluffy. Add flour and salt and beat until smooth. Put in a 13 x 9-inch ungreased pan. Bake at 350° for 25 minutes. Cool. Melt chocolate and margarine in a 3-quart saucepan, stirring constantly until smooth. Stir in sugar and eggs and beat until smooth. Remove from heat. Fold in marshmallows and nuts. Spread over cookie base. Chill 2 hours. Cut in bars.
Wash cabbage; cut out core. Cook whole in boiling water until barely tender; drain. Combine next 8 ingredients. Separate about 8 large leaves. Put spoonful of mixture in each leaf; roll up, tucking in ends. In hot fat in Dutch oven, saute onion with next 3 ingredients about 10 minutes. Add hot water. Place rolls on top of onion. Mix tomato sauce with 1/4 cup sugar and lemon juice. Pour over cabbage. Cover; bake at 325° for 1 1/2 hours.
Boil together for 10 minutes. You can add green food coloring (1 tablespoon). Let stand overnight and then bring to a boil and boil all together for 30 to 35 minutes or until zucchini is clear looking. Pack in hot jars and seal.
Beat eggs with sugar and syrup. Add pecans and vanilla. Pour in shell. Bake in a 350° oven for approximately 40 to 50 minutes.
Cut steak into small pieces; salt and pepper and dredge in flour. Brown to golden color in skillet. Pour off excess oil. Cover with onion rings and potatoes; salt and pepper as desired. Add water to soup and mix. Pour over meat, potatoes and onion rings. Cover and cook over low heat until tender.
Empty mayo into large bowl. Pour in a small amount of pickle juice and mix until mayo is the thick side of runny. Add pepper and salt for taste. Add peas, cheese and mushrooms. Stir to mix. Refrigerate and serve in decorative bowl. Great for potlucks.
In a 9 x 13-inch Tupperware dish, layer lettuce, onion, peas (peas should be rinsed and drained), crumbled bacon and sliced eggs. Mix Miracle Whip and sugar. Spread on top of layers. Sprinkle shredded Cheddar cheese on top of Miracle Whip mixture. Refrigerate.
In a mixing bowl, beat cream cheese and sugar. Add egg and juice; beat well. Stir in dry ingredients only until moistened. Fold in pecans. Grease 6 jumbo muffin pans generously. Fill cups 1/2 full. Spoon 1 teaspoon marmalade into the center of each muffin. Divide the remaining batter over the marmalade. Bake at 400° for 20 minutes in preheated oven.
Boil flounder approximately 8 to 10 minutes or until cooked. Remove from water; place on platter. Cook oil until almost boiled; pour over flounder immediately (should sizzle). Add shoyu and green onions. Serve immediately.
Brown sausage. Add rest of ingredients and simmer until cheese is melted. Spread on party rye bread. Bake at 350° for 15 minutes.
Mix all ingredients together well. Form into ball; sprinkle with chopped parsley (dried). Serve with small crackers.
Boil rice in salted water and drain. Let set several hours or overnight. Rice must be very dry. Place rice in bowl. Add 1 egg, Romano cheese and parsley. Shape into flat cakes with indentation in center. Fill with peas and sausage mixture, heated in sauce. Place 2 to 3 chunks Provolone on. Roll rice into balls, making sure no stuffing seeps out. Roll in beaten eggs and then bread crumbs. Fry in hot oil; drain on paper towel. Serve hot.
Combine water and undrained tomatoes, bouillon, basil and oregano. Bring to boiling. Stir in frozen vegetables and tortellini. Return to boil. Reduce heat. Simmer for 7 minutes or until tortellini are tender. Add parsley.
Blend Dairy Sweet sweetened condensed milk, lemon juice and vanilla. Stir in coconut and cereal. Drop from teaspoon on greased cookie sheet. Bake in 250° oven 30 minutes or until lightly browned. Makes 48.
In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove ham bone. To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsley to soup; heat through. Yield: 10 to 12 servings (3 quarts).
Cut cucumbers lengthwise in quarters, then in 3/4-inch chunks. Cut tomatoes in like-size pieces and feather-slice onion. Add salt and Italian dressing. Toss and place in bowl lined with lettuce leaves.
Heat oven to 375°. Combine first 3 ingredients. Separate crescent dough into 2 large rectangles. Firmly press perforations to seal. Cut each rectangle lengthwise into 3 long strips. Spread about 1/4 of cheese mixture over one strip. Place a second strip on top of first; spread with another 1/4 of cheese mixture. Place a third dough strip on top. Cut filled strip crosswise into 8 pieces. Repeat process with second large rectangle. Twist each strip; seal ends. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Serve warm. Makes 16 snacks.
Allow cream cheese to soften. Finely chop corned beef (thin sliced luncheon meat). Chop green onions. Mix all together adding Worcestershire to taste and mayonnaise for spreading consistency. Serve with Triscuits or other type crackers.
Mix & cook sugar, butter, milk, and cocoa for 20 min., stirring occasionally. Add vanilla, peanuts (crushed), and flour.
Tear lettuce and spinach. Slice hard-boiled eggs and green onions. Mix all.
Combine all ingredients except cabbage (set aside). Fill a large kettle with water and place cored cabbage in it. Boil until leaves start to come apart from heat. Remove leaves and drain. Fill each leaf with meat mixture. Roll and serve with toothpick. Bake 3 hours at 350°. As they bake, pour tomato sauce over. While baking, top with bacon.
In skillet over medium heat in 1 tablespoon hot margarine, cook rice and onions with basil until rice is slightly brown; stir constantly. Stir in broth. Heat to boiling. Add chicken. Reduce heat to medium. Cover; cook 5 minutes. Add vegetables. Cover; cook 30 minutes or until chicken is no longer pink and rice is tender, stirring rice mixture occasionally. Garnish chicken with lemon slice and sprinkle with paprika.
Add salt to eggs and beat until thick and lemon colored. Add sugar and eggs and continue to beat. Add sour cream and flour alternately, mixing well after each addition. Knead on floured board until the dough blisters. Cut dough into strips and roll very thin. Cut strips about 4-inches long. Slit each piece in center and pull one end through the slit. Fry in deep oil until lightly browned. Drain on toweling and sprinkle with powdered sugar.
Place broccoli in baking dish. Mix next 5 ingredients, pour over broccoli. Sprinkle stuffing mix over the top with oleo. Sprinkle 1 cup cheese over top. Bake 30 minutes at 350°.
Let the Gorgonzola and margarine remain at room temperature until soft. When soft, mix Gorgonzola, margarine and other cheese. Cook fettucine or any other pasta. Drain pasta and place in a frying pan. Add other ingredients and mix in with pasta. Cook for about two minutes. Serve. Add additional grated cheese, if desired.
Cream together peanut butter, sugar and milk. In separate bowl, beat whipping cream until stiff. (Do not underbeat.) Fold together the whipped cream with the peanut butter mixture until smooth. Spread into prepared graham cracker crust. Chill for at least 2 hours.
Chop onion; lightly saute in butter. Mix on high speed the cream cheese and milk. Add all ingredients to cream cheese mixture and stir well with a fork.
Mix well all ingredients. Beat for about 3 minutes. Pour into greased and floured pans. Bake for 40 to 50 minutes. Yummy warm.
Cook macaroni as directed on package; drain. Rinse with cold water; drain again. Combine with remaining ingredients except parsley or watercress. Mix lightly and chill. Garnish with parsley or watercress. Makes 6 servings.
Melt margarine in baking dish. Pour in mixture of flour, sugar, milk and baking powder. Add to defined fruit. Bake for 45 to 50 minutes in 350° oven.
In large bowl, beat cream cheese until fluffy. Slowly add the milk, continuing to beat the mixture until well blended. Add vanilla and lemon juice; blend well. Pour into pie crust. Chill for 3 to 4 hours or until firm. Top with cherry pie filling and serve. Store in refrigerator.
Mix all ingredients together, let stand for 1 hour. This may be served hot or cold. Serves 4.
Knead like pie dough to smooth texture. Form into balls; flatten with fork. Refrigerate.
Grease large casserole dish. Dip tart shells in broth and line dish with shells. Layer ingredients as follows: chicken, onion, pepper, soups and tomatoes and juice (mashed with fork). Cover completely with cheese. Bake at 400° for 30 to 40 minutes.
Mix dough by stirring together flour, baking powder and salt. Cut in lard until the mixture has a fine grainy appearance. Try not to handle the dough too much. Add milk and blend all together. Roll out the dough in a circle if you want to make a crescent or a rectangle if you want to roll it up.
Place asparagus in buttered dish (9-inch square). Cover with a cream of mushroom soup. Mix into asparagus lightly. Add a little water to clean out can. Cover with a sprinkling of Worcestershire sauce. Top with crackers and egg slices. Melt margarine and drizzle over top of mixture. Bake at 375° for 1 hour.
You can use small pieces of salt pork in beans, but I take it out before I add the other ingredients. I cook pinto beans in crock-pot.
Cook spaghetti. Stir margarine into hot spaghetti. Add Parmesan and well-beaten eggs. Use 9 x 13-inch buttered (Pam) and form crust with the spaghetti. Spread spaghetti sauce on crust. Add hamburger or Italian sausage uncooked, then Mozzarella cheese, then olives and onions. Bake at 350° for 35 minutes. Then add pepperoni and bake for additional 10 minutes.
Cream the margarine and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix flour, baking powder, soda, salt, nutmeg and cinnamon. Add to creamed mixture and mix well. Ad almonds and chocolate chips. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 350° for 15 minutes. Yields about 6 dozen.
Melt butter. Mix all ingredients in a blender. Grease a large pan. Bake at 350°. Will bubble and get golden brown when done, approximately 25 to 40 minutes. Serves 4.
Cook manicotti shells according to package. Stuff with meat filling: Mix meat, egg, 1/2 the Mozzarella, bread and milk. Season with salt, pepper and parsley. Mix well.
Heat milk to 115° and cook 1/2 hour. Strain through cloth and squeeze out whey. Add soda and butter; let stand 2 hours. Add 1 cup cream and set in pan of boiling water. Beat lumps out. When smooth, add 1/2 cup cream and salt. Put into buttered glass dish. Let set 5 days. If not used in another 5 days, cover with melted paraffin.
Brown onion and beef together. Add all 3 cans of soup and one cup water. Cook in slow cooker until meat is tender. (I cook it all day on low heat.) Cook noodles. Place stroganoff over noodles and serve. "Fast and very good."
In large pan, put 2 to 3 tablespoons of oil. Brown sliced sausage. Add onion and cook 2 to 3 minutes with sausage. Add potatoes and season with salt and pepper. Mix together and cook covered over low fire until potatoes are tender. Stir often because potatoes will stick to pan.
Blend cream cheese and milk in a bowl. Mix in powdered sugar gradually. Stir in the melted chocolate, vanilla, extract and salt. Fold in the marshmallows. Drop by heaping spoonfuls into coconut; toss to coat, then place on waxed paper lined cookie sheet. Chill for 1 hour or until firm.
Brown and drain ground beef. Melt butter in a 16-cup kettle. Add flour, water, onion, celery and carrots. Boil down good to make soupy paste and add the remaining ingredients. Simmer for 1 hour.
Cook macaroni and drain. Cool. Dissolve gelatin in water. Mix all ingredients with gelatin and pour into mold. Set until firm.
Combine sugar, syrup and water and cook until forms firm ball in water. Add peanuts and cook until sugar-syrup mixture turns light brown. Add vanilla and butter. Add 1 teaspoon soda (lump free) and stir fast until thoroughly dissolved. While still foaming, pour into pan lined with aluminum foil. Do not overstir.
In 4-quart slow cooker, stir in all ingredients. Cover and cook on low 10 to 12 hours.
Heat milk, then add the milk to the beaten egg yolks. Mix sugar, salt and flour; add milk and egg mixture. Cook over low heat, stirring constantly until thick, adding vanilla. Place layer of wafers in bottom of bowl, then a layer of bananas, then a layer of pudding. Continue in this manner until bowl is almost full. Last layer should be pudding. Top with meringue.
Beat eggs. Mix flour and sugar and add to eggs. Add margarine, flavoring and squash. Pour into unbaked pie shell and bake at 350° for 55 minutes.
Preheat oven to 350°. Mix all ingredients in a medium bowl. Drop by teaspoonful on greased cookie sheet. Press with a fork. Bake 10 to 12 minutes. Cool before serving.
Mix vegetable oil and sugar. Add eggs (one at a time) and zucchini. Mix together flour, cinnamon, soda, baking powder and salt; add to first mixture. Add nuts. Beat thoroughly. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Roll out crescents on nonstick baking sheet and place 1 tablespoon of chicken inside each roll. Add a heaping teaspoonful of cheese on top of chicken. Roll up, starting at the short side of the triangle. Bake 11 to 13 minutes at 350° until lightly golden in color.
Combine apple cider and the next 4 ingredients in a Dutch oven; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove and discard spices. Serve hot. Serves 4.
Cook margarine or butter, brown sugar and Karo for 5 minutes. Remove from heat and add soda; mix thoroughly. Pour over popped corn. Stir until all corn is coated. Put in shallow pan and bake at 200° for 1 hour (stir every 15 minutes). Add nuts if desired. This will keep crisp if put in an airtight container.
In mixing bowl add all ingredients, except coffee, and beat for 2 minutes. Stir in coffee (batter will be thin). Pour into greased 13 x 9 inch pan.
Cream half the sugar with the butter; the other half with the eggs. Sift flour, meal and salt and add to the sugar and butter. Mix in all the remaining ingredients. Pour into an unbaked pastry and bake 45 minutes at 350°.
Mix all ingredients. Be sure sugar and Tang are dissolved. Freeze (in milk jugs or Ziploc bags). Serve with 1 quart ginger ale (25 punch cups), partially thaw frozen part before use.
In large bowl, put in layers: lettuce, onions, cauliflower and then frozen peas. Mix Miracle Whip, sugar and Parmesan cheese together and spread over salad. Do not stir. Sprinkle bacon on top. Place tight lid on bowl and refrigerate 12 hours. Stir and serve.
Brown hamburger and place in a large crock-pot. Slice Italian sausage and pepperoni. Place in crock-pot with jars of sauce. Add spices and heat on high until hot. Cook for 2 hours on low heat. Serve with spaghetti noodles and *toasted French garlic bread.
Wash mushrooms; remove stems. Cut stems into small pieces. Melt margarine in skillet. Crumble sausage into skillet; add onion. Lightly fry and turn off. Add stems, bread crumbs and egg; mix. Stuff mushrooms. Arrange in baking dish. Dot with olive oil. Sprinkle with Parmesan cheese or Port wine, as desired. Bake at 375° for 20 minutes.
Spread walnuts in shallow pan; toast at 350° for about 10 minutes. Cream together the cheeses. Blend in salt and garlic salt. Add green pepper and pimento; blend with cheeses and salts. Chill. Shape in ball; roll in chopped walnuts. Serve with assorted crackers.
Butter both sides of frozen bread and place in a 13 x 9-inch pan; cut into cubes. Spread sausage over bread, then sprinkle with cheese. Combine milk, eggs, salt and mustard. Pour over layered bread, sausage and cheese. Refrigerate overnight. Bake at 350° for 30 minutes. Cut into squares to serve. Yields 6 to 8 servings.
Pour water over oatmeal; let stand for 10 minutes. Mix other ingredients in. Bake in 8 x 12-inch pan at 350° for 35 minutes.
Cook chicken until tender. Cut-up chicken in bite size pieces and save 1 cup of chicken broth for later use. Spray nonstick spray in an 8 x 8 x 3-inch casserole dish. Place cut-up chicken in bottom of the dish. Cover chicken with broccoli. In a separate dish, mix together soups, lemon juice, curry powder and chicken broth. Pour mixture over broccoli and chicken. Cover with stuffing and brush top of stuffing with melted butter. Bake at 350° for 30 minutes. Makes 4 servings.
Stir all ingredients except ice together in a large punch bowl. Refrigerate until cold. Add a block of ice or ice cubes to bowl with punch. Ladle punch into glasses.
Scald milk; remove from heat. Add butter, sugar and salt. Cool to lukewarm. Add to yeast which has been dissolved in water. Add eggs and 3 to 4 cups flour. I use mixer for this step. Mix fruit with 1 cup flour before adding to mixture. Keep adding flour; dough should not be too stiff. Knead well. Place dough in greased bowl and cover. Let rise until double. Punch down and let rise again. Bake in a 350° oven for 35 to 40 minutes. Remove from oven. Brush tops with butter. Remove from pans and when not quite cool, frost with confectioners frosting. If you bring half and half cream to a boil before adding powdered sugar, the result will be better. Makes 4 loaves.
Add white syrup to sugar in a 1-quart dish. Microwave on High 4 minutes. Add salted peanuts. Microwave on High 4 minutes. Add butter and vanilla. Microwave at High 1 minute. Add baking soda. Do not overstir. Mix, just a little and dump on a flat pan covered with foil. Allow to cool completely. Remove from foil and break into pieces.
Combine sour cream and seasonings. Add tuna; mix well to break chunks of tuna. Chill at least 1 hour. Great with fresh cup of vegetables.
Combine cake mix with oil (reserve 1 cup cake mix for batter) and 1 egg. Pat in bottom and up sides of a 9 x 13 x 2-inch pan or two 9-inch pans for crust.