HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut 1/4 cup shortening into flour. Stir in 1/2 cup milk and bacon. Form soft dough and knead. Pat into 1/2-inch thick round. Cut 4 biscuits with 3 1/2-inch cutter. Beat egg and brush top with egg. Bake on ungreased sheet 10 to 12 minutes at 350°.
Put roast into crock-pot. Sprinkle with Tony's seasoning. Add onions, carrots and potatoes, if desired. Cover and let cook on high all day. Will be fork-tender. If any leftovers, shred next day and put on top of stove. Add barbecue sauce and more Tony's. Heat and you have great barbecue sandwiches.
Mix all and roll into balls and then in sugar. Bake at 375° for 10 minutes.
Reserve one cup of the shredded cheese; set aside. In a large bowl combine the other ingredients; spoon into a lightly greased 2 1/2 quart casserole. Sprinkle the reserved cup of	cheese	on top and bake approximately 30 to 40 minutes in a 350° oven.
Cook water, sugar and cornstarch in saucepan over medium heat until thick. Remove from heat. Add Jell-O and strawberries (Jell-O made by directions on box). Pour into baked pie shell and chill. May be topped with whipped cream. May use cream cheese frosting.
Cut venison in 2-inch chunks. Soak in 1 tablespoon salt and vinegar for 2 hours. Drain and soak in cold water for 30 minutes. Drain. Pack into jars and add 1/2 teaspoon salt for pints or 1 teaspoon salt for quarts. Pressure can at 10 pounds pressure for 1 hour and 25 minutes for pints or 1 hour and 40 minutes for quarts. Pack jars tightly. No water is needed. Makes its own broth.
Wash and cut rhubarb in 1/2 to 1-inch slices. Mix sugar and flour; pour over rhubarb and set aside. Mix next 4 ingredients together. Pour into a 9 or 10-inch pie pan. (Save about 1/2 cup for topping.) Press on bottom and sides to form a pie shell. Put rhubarb mixture in next, then rest of oat mixture on top. Bake, covered lightly in a 350° oven for about 45 minutes. Remove top last 10 minutes.
Cook in a saucepan. Melt the margarine; add the sugar, cocoa, milk and peanut butter. Cook for 2 to 3 minutes. Remove from stove; add oatmeal and flavoring. Place on waxed paper with a teaspoon. Allow to cool and serve.
Unroll crescent rolls; place on a baking sheet (either round or rectangle). Bake as instructed on package. Cool. Mince/chop veggies. Combine mayonnaise, cream cheese and dressing mix. Spread mayo mixture on crescent roll base. Top with veggies and cheese. Cover and chill. Slice to serve.
Sift together first 4 ingredients and set aside. Cream shortening and sugar, then add eggs, milk and vanilla. Blend in flour mixture. Add to this the dates, nuts and cherries. Roll into balls and roll in cornflake crumbs. Put on a greased cookie sheet and top each one with a 1/4 piece of cherry. Bake at 350° about 10 minutes. Makes 5 dozen.
Put yeast cake in warm water; let stand 5 minutes or until bubbly. Sift dry ingredients together in large bowl. Make well in center. Add shortening. Mix until consistency of corn meal. Mix yeast in well. Roll and cut out. Dip each biscuit in melted oleo. Place on baking sheet and bake 15 minutes at 400°.
Heat oil in Dutch oven and brown ground beef until done. Drain and add tomatoes, tomato juice, onion, oregano, pepper, bay leaf and salt to taste.
Cook spaghetti and drain. Stir in 2 tablespoons margarine, 2 well beaten eggs and 1/3 cup Parmesan cheese. Press mixture into a 10-inch pie plate or a 9 x 9-inch casserole dish. Brown 1 pound hamburger or sausage; drain grease and add 1 (15 ounce) jar of your favorite spaghetti sauce. Spread 1 cup cream-style cottage cheese on top of spaghetti noodles; then spread hamburger mixture over cottage cheese. Bake uncovered in a 350° oven for 20 minutes. Sprinkle 4 ounces Mozzarella cheese on top and bake for another 5 minutes. Remove from oven and let set for a few minutes before cutting.
Cut tops off pepper, remove seeds and cook for 5 minutes; drain. Meanwhile in a skillet, brown the onion and meat. Add the ketchup, salt and pepper; blend well. Stir in the chips. Place peppers on shallow baking dish and spoon the meat mixture into them. Combine the tomato sauce and sugar and spoon half of it over the peppers. Bake in a 350` oven for 25 minutes. Spoon the rest of the sauce over the peppers and bake another 10 or 15 minutes.
Preheat oven to 375°. Prepare brownie mix according to package directions. Stir in almonds. Spread batter onto bottom of greased 14-inch pizza pan. Bake 18 to 20 minutes or until set. Cool completely.
Drain juice from oranges and pineapple and heat to boiling. Add jello and dissolve. Add cream cheese and let stand for 5 minutes. Add other ingredients and put in refrigerator.
Mix Jell-O and water and let stand until syrupy; add relish and nuts. Allow to congeal and serve on lettuce.
Beat together the first 5 ingredients. Add next 4 ingredients and mix well. Stir in last 4 ingredients and drop dough by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated 350° oven for 12 to 15 minutes.
Mix in bowl. Spread on English muffins. Freeze 30 minutes. Broil until puffed up and slightly brown.
Mix together eggs and oil. Add the rest of the ingredients and mix. Pour into 2 (9 x 5-inch) loaf pans. Bake at 350° for 1 hour.
Toast bread in the toaster until golden brown and cut into 1-inch cubes. Mix egg yolks, eggs and sugar. Mix vanilla, cinnamon, nutmeg and half and half; add to egg mixture and mix well. Place cooled cubes in glass pan. Pour custard over and let soak 15 to 20 minutes. Bake 40 to 50 minutes at 350° until set. Use your toothpick.
Melt butter over low heat. Stir in flour. Stir in 1/2 cup chicken broth and as it thickens, add remaining chicken broth and milk. Cook to desired consistency and add salt and pepper.
Mix together sugar, water, margarine and cinnamon in saucepan. Bring to a boil over medium heat. Let boil for 3 min. Set aside.
Boil and debone chicken. Mix soup, chiles and Velveeta cheese with 1 cup of chicken broth (add more broth if needed). Pour 1/4 of this sauce over chicken. Stir until all the chicken is covered in sauce. Dip floured tortillas in remaining sauce one at a time, rolling chicken and Cheddar cheese in the tortilla. Place tortillas in baking dish. Top with any remaining sauce and Cheddar cheese. Bake at 350° for 25 to 30 minutes.
1. Broil Halibut steaks about 15 minutes. 2. Place in a buttered baking dish. Sprinkle with lemon juice. 3. Melt butter in a saucepan over low heat. Stir in flour. Gradually add milk and cook, stirring constantly until thickened. Season with salt & pepper. 4. Pour sauce over fish. Cover with grated cheese and bake at 350° for 20 minutes. 5. Sprinkle with eggs before serving. Serves four.
Combine cucumbers and onions in a large bowl. Layer with salt. Cover with ice and let stand 1 1/2 to 2 hours. Drain and rinse. (Prepare canning jars and lids according to manufacturer's instructions.) Combine vinegar, sugar and seasonings in a large microwave-safe bowl. Microwave on High, uncovered, 6 to 7 minutes or until mixture boils, stirring once during cooking time. Add cucumbers and onions. Return, covered, to microwave and continue cooking on High until mixture returns to boil, about 12 to 14 minutes, stirring twice during cooking time. Carefully ladle into hot sterilized jars, leaving 1/4-inch headspace. Process jars of pickles for 10 minutes in boiling water bath.
Combine salad dressing and milk; mix in remaining ingredients. Pour into shallow pan; cover and bake at 325° for 45 minutes. Yields 8 servings.
Mix 1 cup sugar with flour; add beaten egg yolks and milk. Blend thoroughly and bring mixture to a boil. Meanwhile, brown 1 cup sugar in iron skillet, stirring constantly, until melted. Add caramelized sugar, while hot, to hot milk mixture. Cook in double boiler or heavy pan until thick. Add about 3 tablespoons butter. Beat smooth and pour into 2 baked pie shells. Make meringue with egg whites; spread on pies and bake in oven until golden brown.
Place chicken in 9 x 13-inch lightly greased baking dish. Pour broth over chicken. Spread the undiluted soup over chicken and broth. Salt and pepper to taste. Mix melted butter, flour and milk. Pour evenly over soup. Bake at 350° for 40 to 50 minutes or until brown crust forms.
Boil together sugars, cornstarch and milk until it forms a soft-ball in cold water. Remove from fire. Add vanilla, butter and nuts. Beat until thick and creamy. Pour into buttered pan (10 1/2 x 7-inches).
Mix all together. Cover with Reynolds Wrap for 1st hour. Remove wrapper and cook for 1 1/2 hours or until done. Bake at 300°.
Combine ingredients and put in a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix and pour half in 9 x 13 x 2-inch pan and bake 20 minutes. While baking, melt 1 package Kraft caramels and the other half can Eagle Brand milk. Pour over cake. Add small package chocolate chips and 1 cup pecans. Pour remaining batter on top and bake 20 to 30 minutes more.
Bring to boil first 2 ingredients. Stir in until dissolved the gelatin. Mix in sugar. Cool until almost stiff. Whip until stiff the milk with lemon juice.* Pour on top of gelatin mixture. Beat in slowly with mixer at low speed. Pour into baked pie shell. Chill at least 1 hour.
Saute onion in margarine until tender. Add remaining ingredients except chicken and wine. Simmer, uncovered, 30 minutes. Stir in chicken and wine. Simmer, covered, 30 minutes. Serve on hot cooked spaghetti. Makes 4 to 6 servings.
Prepare broccoli according to directions on package. When half tender, remove from pan and place in bottom of baking pan. Sprinkle contents of Stove Top dressing over broccoli (both packets). Dilute soup with cup of milk; bring to boiling point. Pour gently over broccoli and dressing. Dot margarine and then sprinkle with cheese. (Any cheese of your choice will do). Bake at 350° for 45 minutes. Do not add salt to cooking broccoli, as dressing is seasoned. Serves 4 to 6.
Sift together 2 tablespoons cocoa and 1 cup powdered sugar. Combine and stir bourbon and corn syrup. Add and mix thoroughly crushed vanilla wafers and nut meat. Roll mixture into small balls. Dredge in 1/2 cup powdered sugar and 1 tablespoon cocoa that have been mixed together.
Cream sugar, butter and salt. Add flour, spices and baking powder. Beat egg yolks separately. Add honey, milk, figs (or raisins) and almonds. Fold in beaten egg whites. Bake slowly in greased and floured tube pan at 350° for 1 hour. Frost with boiled icing.
Melt Crisco and brown mushrooms. Add flour and stir until blended. Slowly add stock. Cook over low heat, stirring constantly, until thick. Add chicken, salt and cayenne. Cook until chicken is hot. Add a little of the sauce to egg yolks and return to rest of mixture. Continue stirring over heat for 2 to 3 minutes. Stir in pimentos. Serve hot over rice or biscuits.
Dissolve jello in hot water and chop strawberries into jello. Add pineapple and nuts. Put half of the mixture in a dish and let jell. Put sour cream over the first	mixture, spread evenly. Put remaining mixture of strawberries over the sour cream and let jell (Use a 9 x 12-inch Pyrex dish).
Mix jell-o according to package directions. When mixed well add both cans of juice, stir well, chill and serve. Makes approximately 3 gallons.
Simmer butter or margarine, onion and garlic. Add and simmer corned beef, sauerkraut, seasoned salt and Worcestershire sauce. Blend beef stock, egg and flour. Stir in first mixture until thick; remove from heat and, after cooling off, chill in refrigerator at least 12 to 15 hours. Shape this mixture in walnut size balls, then make a mixture of 2 cups milk and 2 1/2 cups flour; dip the balls in this, then roll in bread crumbs. Deep fry in hot oil for 2 to 3 minutes or until the balls swim on top. Drain on paper towel and don't eat for about 2 minutes. Don't fry more than one dozen at a time. Makes 4 1/2 dozen.
Heat together vinegar, pepper, salt, sugar and oil until dissolved; set aside to cool. Place vegetables in large bowl or container and pour cooled dressing over vegetable mixture. Refrigerate 6 to 8 hours or overnight. Add more vegetables to marinade when supply gets low.
Mix well. To serve add 3 rounded teaspoons of the mixture to 1 cup hot water.
Cook noodles and drain. Put in casserole dish and add butter, 5 slices of cheese and half of Cheddar cheese; mix until cheeses are melted. Add Accent, soup, milk, egg and diced meat. Season to taste. Place remaining cheese on top. Bake at 400° until top is brown.
In double boiler, over medium-high heat, melt chocolate and butter together. Place mixture into medium mixing bowl. Wash top of double boiler.
Pour dressing mixture over potatoes evenly. Put foil on pan for 15 minutes in a 350° oven. Take foil off after 15 minutes and continue to cook for 1/2 hour to 45 minutes.
Cream the butter and sugar together. Add eggs one at a time. Mix flour and baking powder. Add vanilla to milk. Add flour mixture and milk mixture alternately. Pour into greased and floured tube pan. Place in cold oven. Turn heat to 325°. Bake 1 1/2 to 1 3/4 hours. Let stand in pan 10 minutes before turning out.
Boil chicken and debone. Keep broth. Add bouillon cubes to broth.
Dissolve yeast in warm water. Combine sugar, shortening, salt and boiling water in bowl; mix well. Cool to lukewarm. Add yeast and eggs; beat well. Add flour; mix well. Chill, covered with greased wax paper, for up to 10 days. Roll to desired thickness on floured surface; cut as desired. Place on greased sheet. Let rise until double in bulk. Bake at 400° until brown.
Heat whipping cream. Beat yolks and sugar together. Gradually add hot cream to yolk mixture, whisking constantly. Cook mixture in top of double boiler over simmering water, stirring constantly, until mixture thickens slightly and coats the back of a spoon, about 8 minutes. Do not let mixture boil. Remove from heat. Strain mixture into bowl. Add chocolate and vanilla, stirring occasionally, until chocolate is melted and mixture is smooth. Cool completely. Stir raspberries with juice into cooled mixture. Freeze in ice cream freezer according to manufacturer's instructions. Spoon ice cream into serving dishes. Garnish with fresh raspberries if available.
Preheat oven to 400°. Prepare Cheddar Pastry. Roll out pastry dough to 12-inch circle. Place in 10-inch tart pan with removable bottom or 10-inch quiche dish; trim pastry and flute edges, sealing to side of pan. Prick bottom and sides of pastry with fork. Beat egg white until frothy; brush lightly over bottom of pastry. Bake 15 minutes. Reduce oven temperature to 350°.
Mix all ingredients together in bowl. Chill one hour before serving. Dip with Tostitos chips.
Brown sausage, hot dogs, onion and green pepper in large skillet. Pour off fat; add remaining ingredients. Cover and simmer 30 minutes. Makes around six to eight servings.
Combine milk and peanut butter, blending well. Add pudding mix and beat for 1 minute. Spoon at once into cooled pie shell. Chill 2 hours. Can be served with Cool Whip.
In an enamel pan, boil rapidly for 2 minutes the sugar, honey and vinegar. Remove from heat. Add the butter. Add the ginger (optional). Keep warm and take as needed.
Put sugar, Karo syrup and margarine in saucepan. Boil until it spins a thread from the spoon. Pour in milk. Stir until candy thermometer reads 240°. Put in salt, vanilla and nuts. Pour in greased pan and cool. Cut in squares.
Melt butter and saute chicken breasts until golden brown. Remove to a heavy casserole with cover. Add vermouth to skillet and reduce juices to approximately 1/3 cup. Remove from heat. Add 1/3 cup lemon juice, salt and pepper to skillet. Pour over chicken. Bake, covered, in a preheated 350° oven for 30 minutes or until just tender. Baste if necessary, adding more vermouth.
Saute garlic in oil until brown; add parsley, tomatoes, basil and oregano and cook on medium heat for 30 minutes. Put shrimp in sauce; add white wine, cheese and crushed pepper. Cook until firm, about 7 minutes. Serve over linguini.
Mix and press pretzels, sugar and oleo into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool completely. Mix cream cheese, sugar and Cool Whip. Spread over cooled crust. Dissolve jello with water; add pineapple (drained), then add 7-Up or Sprite. Refrigerate until partially set. Pour jello mixture over cream cheese layer. Refrigerate.
Mix well and drop on greased cookie sheet. Bake at 450° until brown. Dough may be stored for up to 3 weeks in fridge.
Drain and quarter peach halves; cut strawberries in half. Toss all ingredients together and let stand 30 minutes. Spoon over slices of cake and serve immediately.
Mix all ingredients, except nuts. Chill until firm. Shape into a ball. Roll in nuts. Wrap in foil; place in fridge overnight. Sprinkle with paprika; slice to serve.
Toss all ingredients together except corn chips and dressing. Chill. Add chips and dressing at serving time.
Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Mix water and fruit pectin in small saucepan; boil 1 minute, stirring constantly. Remove from heat and stir in fruit. Continue stirring for 3 minutes.
Cook onion and garlic in 2 tablespoons broth 5 to 7 minutes or until softened. Add tomato sauce, honey and spices and bring to boil. Reduce heat and simmer 20 minutes. Saute red pepper, zucchini, mushrooms, carrots and broccoli in 2 tablespoons broth until tender-crisp, about 10 minutes. Add peas and stir-fry 2 more minutes. Add vegetables to sauce. Add balsamic vinegar and cook 15 minutes. Serve over cooked pasta.
Sift together flour, salt and soda; cream shortening and add sugar gradually. Cream together until fluffy. Add eggs; beat until smooth. Add mincemeat, broken into small pieces. Add flour and mix well. Drop by teaspoonfuls 2 inches apart on greased baking sheet. Bake in a 400° oven for about 12 minutes. Makes 48 cookies 3 inches in diameter.
Brown beef and onion in a little oil. Add catsup, Worcestershire sauce, water, vinegar, paprika, tomato sauce, garlic salt, mustard, salt and pepper. Simmer for 30 minutes. Serve on heated hamburger buns.
Preheat oven to 350°. Combine flour, sugar, cocoa and baking soda; cut in oleo until crumbly. Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes.
Melt butter in a large saucepan. Add cabbage, using only the water which still clings to the leaves. Cook, covered, over low heat until tender, stirring occasionally, to prevent sticking. Add onion rings, water, vinegar and Sucaryl. Cover and cook about 10 minutes longer. Yields 6 servings at 68 calories per serving.
In large pan, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes. Stir in sour cream and heat through. Serve over noodles.
Preheat oven to 300°. Combine crumbs, sugar and shortening; press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan; bake 45 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers.
Combine first five ingredients in a large skillet; bring to boil over medium heat. Cover; reduce heat and simmer 10 minutes. Add salmon steaks. Cover and simmer 10 minutes. Remove skillet from heat and let stand 8 minutes. Remove salmon steak to serving plate; serve with horseradish sauce. Yields 4 servings.
*Or mix 1 cup flour, 1/2 teaspoon baking powder and 1/8 teaspoon salt.
Brown hamburger with green pepper and onion. Add tomatoes and soup. Cook spaghetti; drain well and add to hamburger mixture. Place in a greased casserole dish and cover with cheese. Bake one can (10) biscuits for 5 minutes on a cookie sheet. Place biscuits on top of casserole and bake at 350° for 5 minutes or until brown.
Heat oven to 350° and grease a 6 cup rectangular baking dish. In small saucepan, make white sauce: Melt butter; add flour and stir until smooth. Do not allow to brown. Continue stirring, whisk while adding milk. Bring just to a boil over low heat. Remove from heat and whisk beaten eggs. Stir in cheeses and seasoning. Pour into dish. Bake 45 minutes. Cut in squares to serve. Taste may be changed by substituting Swiss, Cheddar or Gruyere cheese. A crowd pleaser.
Mix all ingredients. Pour into 1 1/2-quart casserole dish. Crumble Ritz crackers over top. Bake for 45 minutes at 350°.
Melt marshmallows, oil and butter. Remove from heat and add gumdrops and nuts. Then add enough popcorn to fill an angel food cake pan. Mix all together and place in a greased angel food cake pan. Chill at least 1 hour.
Saut meat in small amount of oil. Add onions and pepper. Cook until almost done. Add remaining ingredients, except noodles and cheese. Cook mixture for 45 minutes. Cook noodles according to package directions. Drain and add along with the cheese sauce mixture. Pour into a covered baking dish and bake for 30 minutes in a 350° oven. Serves 8 to 12.
Stir cream cheese, sugar and salad dressing together. Blend in pineapple. Mix well. Fold in whipped cream. Chill in fridge until ready to serve. Yields 6 servings.
Place melted butter in casserole dish. Combine bread mix, onion, eggs, corns and sour cream. Pour into casserole dish. Top with Cheddar cheese. Bake at 350° for 40 minutes.
Pour into a well-greased and floured pan. Sprinkle the 3/4 cup reserved crumb mixture on top before baking. Bake at 350 degrees until top is golden brown and cake tests done. (Glass pan -- 325 degrees.)
Chill cans of date nut bread at least four hours. Let cream cheese come to room temperature. Drain pineapple and reserve the liquid. Mix cream cheese and pineapple to a spreadable consistency using as much of the liquid as needed. Slice bread. Make sandwiches and then cut them in half; chill until ready to serve. Arrange on a serving tray.
Boil water, butter, shortening and cocoa. Pour over flour and sugar. Add eggs, soda, buttermilk and vanilla. Mix quickly. Pour into greased 9 x 14 pan and bake 25 minutes at 350 degrees.
Brown beef and onions; drain. Combine cream cheese, soup and milk. Add salt, beef and catsup. Pour into 2-quart casserole. Bake at 375° for 10 minutes. Place biscuits on top. Bake another 15 to 20 minutes.
Bring last 3 ingredients to boil. Roll 1 slice apple in each roll. Put into a greased 9 x 13 pan. Pour syrup over rolls; pour 1 can or 8 to 10 ounces Mountain Dew over rolls. Bake at 375° for 40 minutes. Put small amount of Cool Whip on top before serving.
Sprinkle paprika on chicken. Mix other ingredients and pour over chicken placed in a baking dish. Let stand about 30 minutes. Bake at 350° for 1 hour or until tender. Turn unit higher for the last 5 minutes to brown. Serve over yellow rice.
Put all ingredients in a blender and whirl for about 20 seconds. This can	be stored in	your refrigerator up to 2 months. Ours never lasts that long as we love it and use it on tossed salad too. Delicious!
Drain mixed vegetables until all liquid is gone. Mix first 4 ingredients together in medium bowl. Top with corn flakes or crushed crackers. Melt margarine and pour over top of casserole. Bake at 325° until corn flakes or crackers are brown and casserole is bubbling.
You will also need a large piece of cardboard, aluminum foil and 1 large aluminum or stainless steel mixing bowl.
In large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Put half of meat mixture in greased 9 X 5 X 3 pan. Set aside. Saute mushrooms and onions in butter until tender, about 3 minutes. Add breadcrumbs, parsley, thyme, salt and pepper. Saute until crumbs are lightly browned. Spoon over meat mixture. Cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until done. Drain fat when necessary.