HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour into large bowl. Tunnel out flour from middle. Mix shortening and syrup with flour left in the middle of bowl. Don't use flour from sides of bowl. Slowly stir in milk. You may need a little more or a little less milk. Add milk until mixture reaches your desired texture. Pinch off a piece of dough. Roll in hand and then place on a greased pan. Preheat oven to 450°. Cook biscuits until brown.
Cut short ribs into serving size pieces; remove excess fat. Dredge in 1/3 cup flour and put in frying pan. Brown well on all sides in hot fat; remove to a heavy pot. Add pepper, onions and garlic to fat; cook until tender. Combine remaining ingredients except flour and noodles; pour over ribs. Cover tightly; cook slowly until tender, 2 1/2 to 3 hours. Put ribs on serving plate and keep warm. Pour off fat from gravy. Stir in rest of flour and 2 tablespoons water. Serve on hot buttered noodles.
Cream all together well. Roll into a ball, chill before you roll in coatings.
Mix eggs, oil, applesauce and juice concentrate together in bowl. Add flour, baking powder and spices. Add oatmeal and mix. Bake at 350° for 7 to 10 minutes. Cool on wire racks.
Mix all ingredients together and pour into pastry lined 9-inch pan. Bake at 375° for 50 minutes.
Combine sugar, graham cracker crumbs, oleo and peanut butter. Press into a 9 x 13-inch pan. Melt 1/3 cup oleo and chocolate chips. Spread on top of peanut butter mixture.
Mix all ingredients except cracker crumbs. Bake in preheated oven 15 minutes at 325°. Top with cracker crumbs and bake 15 more minutes. Serves 8.
Dissolve 1 tablespoon brown sugar in warm water. Add yeast and stir; let stand. Combine 5 cups flour, powdered milk, 1/3 cup brown sugar and salt in bowl. Mix on speed 2, using dough hook; slowly add yeast mixture to flour for 30 seconds. Add oil and mix for 30 seconds. Add remaining flour, 1/2 cup at a time, until dough clings to hook, about 5 minutes. Clean hook and bowl. Knead on speed 2 for 7 minutes or until smooth and elastic.
Cream butter, brown sugar and peanut butter. Add egg and vanilla. Stir in flour. Drop by teaspoon onto greased cookie sheet. Bake for 8 to 10 minutes at 350° until set and beginning to brown. Allow to cool 2 minutes before removing from sheet.
Spread jam on cookies to make sandwiches. Take the sandwich cookies and dunk into the milk (count to 60). Arrange cookies to make 1 layer. Cover with Cool Whip. Repeat process for another layer (may have 3 layers). Cover all layers with Cool Whip and sprinkle with pecans. Refrigerate for 2 hours. Slice as a cake.
Mix together dry cake mix, 1/2 cup melted butter and egg; press in a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Turn oven off. Take pan from oven and, while still hot, top crust with miniature marshmallows. Set pan back in oven approximately 5 minutes just to soften marshmallows a little (don't melt completely).
Preheat oven to 325°. Boil or bake sweet potatoes until tender. Set aside to cool. Remove skins and mash. In large mixing bowl, combine butter, sweet potatoes, sugars and flour. Using metal spoon, mash ingredients until well blended. Add eggs, cream, lemon juice and vanilla. Continue to whip until batter is smooth and creamy. Season with cinnamon and nutmeg.
Melt butter in skillet; saute onion and bell pepper in butter until onion is done. Add corn, sugar, salt and black pepper and cook 15 to 20 minutes on medium-low heat. Cool slightly and add cheese and eggs. Place in a casserole dish and bake at 350° for 35 minutes. Yield: 6 servings.
To remove yellowing and stains from old textiles, soak them in dental cleaner and water, mixed according to the package directions. Rinse several times. (Caution: Test a small piece of the fabric before immersing the textile.)
Soak for a few minutes. Wrap each in microwave-safe plastic wrap. Microwave on High for 10 minutes. Standing time 2 minutes. Take off husks and enjoy.
Combine first 5 ingredients in a large bowl; gently fold in Cool Whip. Spoon mixture in large ring mold by Tupperware. Freeze until set. Serve on platter with lettuce leaves. Or spoon mixture into paper liners in muffin tins; freeze until set. Remove paper liner and place on lettuce leaves.
Prepare pudding as directed on package using 1 1/2 cups milk and stir in almond extract. Cover pudding surface with wax paper; chill. Mix Cool Whip with pudding. Spoon mixture into pie shell and refrigerate. Sort out 1 cup of small or broken berries. Reserve perfect berries.
Place apples in baking dish.	Add water to dish. Mix Jell-O with sugar; pour over apples. Cook, uncovered, at 350° for 1 hour.
Mix first 4 ingredients in a bowl; pour melted butter in casserole dish. Add crumbs. Pour other mixture over crumbs. Top with grated cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Set oven at 400°. Serves 6.
Melt chocolate chips on low heat. Add peanut butter. Put crisp rice cereal in paper bag, then drizzle chocolate on top of cereal. Stir with large wooden spoon. Add 1 1/2 cups powdered sugar. Roll bag and shake well.
Brown sausage and drain. Mix eggs, milk, mustard and salt. Stir in bread and moisten, then stir in sausage and cheese. Put in 13 x 9-inch pan. Refrigerate, covered, overnight. Bake, uncovered, at 350° for one hour.
Dissolve the gelatin powder in the water. Stir in the lemonade and add ginger ale.
Mix all ingredients in 2-quart casserole. Cover tightly and microwave on High (100%) until punch is hot, 8 to 10 minutes.
Drop by teaspoonful and flatten with fork. Sprinkle on sugar. Bake at 350°.
Heat water and margarine to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball about 1 minute. Remove from heat. Beat in eggs, all at once. Continue beating until smooth. Drop dough by small 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops. Pull out any extra filling of soft dough, filling with Cream Filling. Replace tops; sprinkle with powdered sugar. Refrigerate until ready to eat.
Line buttered casserole with the cooked macaroni. Brown hamburger and onion. Drain well. Add tomatoes, chili powder and ketchup. Simmer 15 minutes.
Combine sugar, cocoa, margarine and milk in saucepan. Bring to a boil (allowing to boil 2 minutes), then add peanut butter and oats. Stir well. Drop by teaspoonfuls on waxed paper. Cool and enjoy. Makes 4 dozen cookies.
Pour over potatoes in roasting pan. Bake at 300°. When they start boiling, they are done. For a meal of try before wedding: 1 quart potatoes, 1 cup milk, 1/4 cup butter, 1/2 cup cheese and salt, pepper and onions to taste.
Soak in lime water for 12 hours. Rinse in clear water. Soak in salt water 4 hours. Soak in plain water 2 hours. Boil in alum water 5 minutes. Drain all water out. Add sugar, vinegar and spices. Cook 15 minutes. Let cool. Put in jars and seal.
Mix flours, salt, baking powder and sugar in large bowl. Add egg, milk, oil and vanilla; mix well. Add oats, nuts and raisins if desired. Stir in well. Fill greased muffin pans half full. Bake at 375° for 20 to 25 minutes until browned.
Make sure all ingredients are room temperature. Put blueberries in pie shell. Blend oleo and sugar; add egg. Beat all other ingredients together and spoon over berries (from outer rim to center). Bake at 350° for 40 to 45 minutes.
Grease 13 x 9-inch pan. In large bowl, combine cereal, pretzels, peanuts and raisins; set aside. Melt margarine or butter in large saucepan over low heat. Add peanut butter and marshmallows. Heat until smooth and completely melted, stirring occasionally. Pour over cereal mixture; toss to coat. With wet fingers, press mixture evenly in greased pan. Cool completely. Cut into bars.
Drain pineapple, reserving juice. Add water to juice to make 1 1/2 cups. Dissolve jello and salt in boiling water. Add measured liquid and lemon juice. Measure 2 1/2 cups and pour into a 9 x 5-inch loaf pan. Chill until thick. Beat cream cheese and ginger until creamy; very slowly pour in remaining jello. Stir in pineapple. Chill until slightly thickened. Spoon into pan over jello. Chill about 4 hours. Unmold. Yield: 12 servings.
Mix thoroughly flour, sugar, baking powder, and salt. Cut in butter until mix resembles breadcrumbs. Add beaten egg and milk until dough clings together. Knead. Pat onto floured surface and spread about 1/2-inch thick. Cut into wedges or rounds. Brush with slightly beaten egg. Bake for about 15 minutes in a 425° oven.
Mix honey and shortening until creamy. Add eggs and applesauce. Stir dry ingredients together and add to honey mixture, blending well.
Combine pineapple juice with water to make 2 cups. Dissolve Jello in juice and water. Add lemon juice, salt and milk. Refrigerate until set like syrup. Add pineapple, nuts, horseradish, salad dressing and cottage cheese. Mix and refrigerate until set.
Cook meat and onions. Stir in water and mix. Spoon beef mixture onto chips. Top with remaining ingredients. Makes 6 servings with 635 calories per serving.
Mix all ingredients together except the shortening. Melt shortening in skillet, and pour in the mixture, leaving a small amount to cover the bottom of the skillet. Pour mixture in skillet. Bake 350 for 1 hour.
Combine oil, garlic and dressing mix in large bowl. Stir until smooth. Gradually add crackers until all crackers are coated with mixture. Place on cookie sheet and sprinkle with dill weed. Bake at 350° for about 10 minutes or until dry. Turn crackers once during baking time.
Mix these 3 ingredients and form into small balls. Place on a cookie sheet with sides and bake at 350° for 30 minutes or until brown.
Mix cake to box directions and bake in 13 x 9-inch pan. While cake is baking, mix pineapple and sugar. Cook until sugar is melted. Prick hot cake with a fork. Pour pineapple syrup over cake. Cool. Mix pudding and milk, then beat in cream cheese. Slice bananas and put on top of cake. Spread pudding over bananas. Top with Cool Whip; sprinkle with pecans. Refrigerate. Serve cold. Makes 15 servings.
Pour package of jello, vanilla pudding and tapioca pudding in pan; add 3 cups of water. Stir mixture slowly; bring it to a rolling boil. Boil 1 1/2 to 2 minutes. Pour mixture into bowl. Let set in refrigerator overnight. The next day, take mixture out of refrigerator and break up with spoon. Then add well drained fruit cocktail mix; finally add Cool Whip and blend in. You may use cherries from fruit cocktail to garnish.
Mix all but crumbs and butter together. Put in a well-greased casserole dish. Sprinkle with Ritz cracker crumbs and 1/4 cup melted butter. Bake in a covered dish 1 hour and 10 minutes at 350°.
Mix ingredients together. Shape into balls and freeze. Bake frozen spinach balls at 350° for about 20 minutes. Serve immediately.
Mix all ingredients and marinate overnight over chicken breasts. Grill chicken breasts for 10 minutes on each side, basting with leftover sauce.
Combine first 4 ingredients in mixing bowl. Add next 3 ingredients; beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured (or use Baker's Joy spray) 10-inch tube pan with removable bottom. Bake at 350° for 55 to 65 minutes. Needs no frosting. Check with toothpick.
Cook broccoli in boiling water until bright green but not limp. Drain and set aside. Melt butter in saucepan over medium-low heat. Blend flour and salt. Add milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles, using a wooden spoon. Reduce heat to low. Stir in cheese, until melted. Put broccoli in serving dish pour cheese sauce over top. Serves 4-6.
Mix 2 cups boiling water with Jell-O. Add pineapple and pie filling. Chill. Mix cream cheese and sour cream. Add nuts, sugar and vanilla. Spread over Jell-O. Chill until ready to serve.
Cut up fruit. Mix with enough flour to coat and keep from being sticky. Mix all ingredients and drop by teaspoon on cookie sheet. Bake 20 minutes at 300°.
Drink two or more ounces. It purifies your system. Store in refrigerator.
Mix first seven ingredients together, mix well. Add carrots and nuts to mixture and mix well. Bake in three greased and floured layer pans.
Preheat oven to 350°. Brown ground beef and onions over medium heat. Drain excess fat. Add 1/2 cup salsa and stir. Spread 1/2 cup salsa on bottom of casserole dish. Arrange taco shells over salsa, overlap to fit. In layers, add refried beans, meat mixture, sour cream and Cheddar cheese. Repeat layers, ending with cheese. Cover with foil. Bake 1/2 hour. Remove cover. Add remaining salsa, cheese, lettuce and tomatoes.
Combine milk, rice, sugar, raisins and salt in saucepan. Bring to boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
Saute ground beef with onion. Drain and set aside. Mix together next 7 ingredients. Grease a large black skillet. Sprinkle cornmeal in skillet and let brown. Pour 1/2 of batter in skillet, then add meat with onion, cheese and peppers. Pour remaining batter on top. Bake 50 to 60 minutes in a 350° oven.
Combine ingredients (except loaf of bread). Cut in half one loaf French bread lengthwise. Spread meat mixture evenly over top surface of both halves of bread. Wrap aluminum foil around crust side of each half, leaving meat mixture covered tops exposed. Bake on cookie sheet at 350° for 25 minutes. Garnish with cheese strips. Bake 5 minutes or more.
Preheat oven to 425°. In a shallow baking pan, combine ingredients; toss to coat (use hands). Bake for 25 minutes, stirring once, until tender. Serves 4.
Stir together flour, baking powder, salt and sugar. Stir in oats. Add remaining ingredients and stir only until dry ingredients are moistened. Spoon into greased muffin tins. Bake at 425° for 15 minutes.
Peel, slice and pack apples in jars. Pack to the shoulder of jar. Do not fill too full as it will push the lid off.
Drain apples and put in 9 x 13-inch dish. Mix cheese, butter, sugar and flour. Pour on top of apples. Bake at 350° for 30 minutes.
Mix cornstarch, 2 tablespoons sugar and water in small pan. Cook and stir over medium heat until clear. Set aside. Add pinch of salt to egg whites and whip until peaks form. Add the cooked mixture and continue beating until creamy, then add 6 tablespoons sugar slowly while beating. Continue beating until very creamy. Pile on pie and bake until brown in 325° oven.
Remove crusts from bread and cut into thirds. Combine first 5 ingredients; blend well. Spread mixture over each piece. Bake at 325° for 10 minutes. Makes 30 appetizers.
Mix milk, lemon juice, sugar and Cool Whip together. Add strawberries. Pour into graham cracker crusts. Refrigerate or freeze. Makes 2 pies.
Mix all the ingredients together. Pour into a 9 x 13-inch dish and bake for 1 hour at 325° to 350°. Cover part of baking time. Top with cheese after baked. Do not drain liquid from vegetables. The uncooked rice needs the liquid. A complete meal served with tossed salad.
In a frying pan, melt margarine. Saute onion and garlic until onion is tender. Add remaining ingredients, except meat. Heat until bubbly. Add meat and return to bubbly hot. Spoon into heated hamburger rolls and serve. Makes 6 to 8 servings.
Saute onion and butter. Stir in flour and cook 3 minutes. Combine chicken broth with mushroom juice. Slowly stir in onion mixture. Stir in cream (half and half). Cook until mixture thickens, about 5 minutes. Add mushrooms, chicken, rice and remaining ingredients. Pour into baking dish and bake at 350° for 45 minutes.
Cook onion slices in boiling salted water until done. Drain. Place alternate layers of onions, almonds and soup in greased casserole. Dot each layer sparingly with butter. Combine cornflake crumbs and melted butter and sprinkle on top. Bake at 350° for about 20 minutes. May be prepared ahead and baked just before serving. Serves 6.
Combine graham crackers, pecans, margarine and sugar. Press mixture on a 9-inch pan, bottom and side. Bake at 375° for 8 minutes. Soften ice cream; mix pumpkin, brown sugar, salt and spices. Stir pumpkin mixture into ice cream. Pour into cooled crust. Cover and place in freezer until hard. Remove from freezer 20 minutes before serving. Cut in 3-inch squares. Garnish with whipped cream and nuts.
Sift together flour, baking powder, salt and sugar; mix thoroughly. Combine egg, milk and margarine; stir into dry ingredients only until moistened. Fold in blueberries. Fill greased muffin cups 1/2 to 2/3 full. Bake at 375° for 15 to 20 minutes. Makes 12 muffins.
Spread chicken in bottom of baking dish. In a bowl, combine the 2 cans of cream of chicken soup and 8 ounces of sour cream. Mix well. Pour mixture over chicken. Smash the roll of Ritz crackers before removing them from the package. After the crackers are well smashed, spread them over the chicken mixture. Sprinkle 1/4 jar of poppy seed on top of mixture. Melt 1 stick of butter and pour over mixture. Bake at 350° until crackers are brown.
Mix all ingredients together and pour into a greased and floured bread pan. Bake at 350° for 60 to 80 minutes.
Beat egg yolks, then add sugar and vinegar. Beat all these ingredients together. Add milk and butter. Heat in pan. Cook until spoon coats with mixture when removed from pan. Let cool, then add as much Miracle Whip as wanted. Salt to taste after adding potatoes. Add more sugar or vinegar if needed.
Cut meat into 1 1/2-inch pieces. In large skillet or Dutch oven, brown onion in butter. Add bacon and brown. Set aside onion and bacon. Add meat; brown on all sides. Stir in flour; cook for 1 minute. Stir in Burgundy, beef stock, tomato paste, garlic and carrot. Season with salt and pepper. Cover; simmer 1 1/2 hours. Add onions and bacon; cook 1/2 hour longer. Add mushrooms; cook 15 minutes longer. Serve sprinkled with chopped parsley. Makes 4 servings.
Sift together first 6 ingredients. Beat together next 3 ingredients. Combine the 2 mixtures. Fold in nuts (optional). Pour into loaf pans. Bake 45 to 60 minutes at 325°.
Mix pineapple and sugar. Bring to boil and cook a few minutes. Add jello and stir and cool. Blend cottage cheese in blender and add it and Cool Whip to cooled jello. Refrigerate until firm.
Put all ingredients in blender. Cover and process on high until well blended. Store in refrigerator.
Cut sausage into 1-inch pieces and saute over high heat 5 minutes. Slice mushrooms and saute in butter 5 minutes. Drain fat from sausage. Combine with mushrooms. Add lemon juice and simmer gently 10 minutes. Add cream just before serving. Keep in chafing dish.
Mix all ingredients in casserole dish. Bake at 400° for 40 minutes.
Cook raisins until tender. Drain and set aside. Add eggs and oil. Blend well and then add raisins, pumpkin and chopped nuts. Add any remaining ingredients. Cook in loaf pans. Bake in oven at 350° for 1 hour.
Brown hamburger and drain and crumble. Spread refried beans in dish. Spread meat over beans. Layer 1/2 cheese, melt in oven. Layer salsa, sour cream and remaining cheese. Serve with chips.
Cream the butter and sugar; add eggs. Mix well. Add remaining ingredients except nuts. Mix well. Stir in nuts. Bake at 325° for 1 hour in 2 greased loaf pans.
Place broccoli in bottom of casserole dish; put chicken on top. Mix soup, mayo, lemon juice, curry and cheese. Pour this sauce over the broccoli and chicken. Combine the butter and bread crumbs and sprinkle over casserole and bake at 350° for 30 minutes (can be made up a day ahead and refrigerated before baking).
Mix and pour into 2 unbaked crusts at 350° until center is set and knife comes out clean.
Melt 1 stick of butter and add graham cracker crumbs. Press into bottom and sides of a 9 x 12-inch pan. Combine in bowl the eggs, powdered sugar and 1 1/2 sticks butter. Beat 15 minutes with electric mixer. Pour over crumbs. Slice bananas and spread over sugar mixture. Add 2 cans pineapple. Spread Cool Whip over the top and refrigerate overnight.
Cook ground beef and drain. Cook macaroni and drain. Mix all ingredients together. Top with remaining cheese. Cook, covered, for 20 minutes at 350°, then cook, uncovered, for 10 minutes.
Mix refried beans and taco seasoning mix for bottom layer and smooth into a 9-inch baking dish. Layer the rest of the ingredients in order listed. Top with cheese. Refrigerate. Serve with tortilla chips.
Sprinkle lemon pepper and garlic powder over chicken cubes. Heat oil in large skillet. Cook chicken in oil 5 minutes or until done. Add onions and sausage; cook additional 5 minutes. Keep stirring. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes. Add peas; cook additional 2 or 3 minutes or until heated through. Serve over cooked rice. Makes 4 (1-cup) servings.
Mix together meal, milk, eggs and corn; mix up well. Then add cracklins and water. Bake in an iron skillet 45 minutes at 400° to 450°.
Mix all ingredients well. Pour into two pie shells. Bake at 325° until brown. (Makes 2 pies.)
Microwave chips 3 minutes. Add noodles and peanuts; stir and drop on waxed paper.
*Refrigerated tortellini or any of the other "heat and serve" pasta make this an easy meal.
In blender, combine juices, honey and seasonings; blend well. On low speed, continue blending, slowly adding oil. Chill. In large salad bowl, combine remaining ingredients; toss with dressing.
Dill seed or dill weed. Put ingredients in plastic bag with chicken pieces and shake. Place on broiler rack and bake at 350° until browned about 35 minutes on each side. When boneless, I put in 25 minutes each side.
Rinse beans. Cover with cold water and soak overnight. Drain. Add new water and 1 teaspoon salt. Cover and simmer for 1 hour. Drain, reserving bean liquid. Place onion and sliced salt pork in bean pot. Add beans, salt, pepper and mustard. Add molasses and liquid to cover. Bake, covered, 6 to 7 hours at 300°. Add more liquid as necessary. Lift cover to brown beans the last 25 minutes.
Cream butter. Add sugar and beaten egg. Add flour and baking powder to creamed mixture alternately with milk. Add vanilla and fold in blueberries. Bake for 35 minutes in a 350° oven.
Cook pork for 10 minutes; stir often. Add ground beef. Cook 15 minutes. Add onions, garlic, bell pepper and celery. Stir well. Cover tightly and cook slow for 40 minutes, stirring often. Add salt, pepper and mushroom water. Cook 5 minutes more. Add cooked rice, mushrooms and pecans. Stir well. Cover tightly and cook very low until heated thoroughly. Add parsley and green onions just before serving.
Fry diced onions, mushrooms and garlic, saute until veggies are still firm. Put all of the tomato products and diced green peppers, black olives and sauteed veggies in a large pot. Add the rest of the ingredients except Parmesan cheese and meatballs. This spaghetti must simmer at least 1 hour but tastes best when it has simmered 3 to 4 hours. Stirring constantly, cook at medium setting until mixture starts to boil. Turn down to the lowest setting and let simmer, stir at least every 15 minutes. Don't let the spaghetti burn. If it does burn, don't scrape the bottom or your spaghetti will taste burnt.
Mix ingredients well. Drop by teaspoons onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Frost, if desired.
Take soda crackers and crush until fine and add to mixture until it holds together into patties. Fry in a little bacon grease or oil.
Prepare medium seashells according to package directions; drain. Combine shells, ham, celery, radishes, cucumbers and green onions. Blend together mayonnaise, yogurt, mustard and garlic salt. Toss dressing with salad mixture. Serve immediately or cover and chill. Refrigerate leftovers. Garnish as desired. Makes 6 to 8 servings.
For filling: In a large saucepan, combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes. Remove from heat and stir in butter, vanilla and coconut. Pour hot filling into baked shell. Spread meringue over hot filling. Bake in a 350° oven for 12 to 15 minutes. Serves 8.