HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour, shortening and salt using wire blender or knives until mixture is like coarse meal (small peas). Remove 1/4 cup mixture and add milk. Then stir in remaining shortening mixture to form dough. Place 1/2 mixture between 2 sheets of wax paper (12-inch square). Lightly dampen table or countertop to keep paper from slipping. Roll gently until circle reaches edge of paper. Ease off top paper. Pick up bottom paper at corners. Dough will cling. Place in 9-inch pie pan. Peel off top paper. Add filling.
Beat eggs, oil and sugar together. Add shredded carrots and stir well. Add sifted dry ingredients alternately with milk. Pour into greased loaf pan and bake at 350° for 55 to 60 minutes.
Saute onions and carrots together until tender in a very large, nonstick pan. Scramble eggs and add them. Add meat, then rice, stirring. Add parsley (dried), then add enough soy sauce to make it light brown. Serve warm.
Combine sugar and flour. Toss with apples and cranberries. Spoon into 10 x 6-inch baking dish. Combine oats, brown sugar and salt. Cut margarine until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned.
Melt caramels in top of double boiler. Stir in milk until smooth. Stir in pecans. Drop by spoonfuls onto buttered foil. Freeze until hard.
Prepare filling mix as directed on box. Mix crumb mix as directed. Press onto bottoms of 12 cupcake cups. Spoon in filling and garnish as desired with nuts, fruit or chocolate. Refrigerate 1 hour before serving.
Sift flour and baking powder together. Add shortening and beaten eggs to potatoes while still hot; add sugar, salt and nutmeg. Beat thoroughly. Add flour and milk alternately in small amounts, beating well after each. Add lemon juice. Pour into greased loaf pan and bake at 325° for 1 hour. Makes 1 (8 x 4-inch) cake.
Cook cherries and their juice with 3/4 cup sugar until sugar melts. Melt butter; sift together 1 cup self-rising flour and 1 cup sugar. Add milk. Pour this batter over the melted butter but do not stir. Pour cherries over the batter and again do not stir. Bake for 30 minutes at 375°. Serve plain or top with ice cream or whipped cream.
Bake cake. Let cool. Take 1/2 cake and crumble into punch bowl. Mix pudding and add 1/2 to bowl. Add 1/2 pineapple. Add 1 can cherry pie filling. Add 2 bananas. Spread 1/2 whipped topping. Sprinkle with 1/2 cup pecans. Start over and repeat entire process. Add cherries on top. Cover. Place in refrigerator. Best when made a day ahead.
Place in large pot; boil until well done. Grind into a large mass. Add a like amount of raw oatmeal. Mix well; stir in the Scotch whiskey. After seasoning, stuff this entire mess into a well cleaned sheep's (or goat's) stomach; sew up opening. Before placing in hot oven, pierce several small holes in the stuffed skin (to release steam so it won't explode and blow up the entire kitchen). Bake for an hour or 2. Remove from oven; place on silver platter while the Scottish Pipe Band plays "On the Bonnie Banks of Loch Lomond."
In a large enamel pan, combine puree and sugar. Cook over low heat until thickened, stirring about 20 minutes. Do not boil. Remove from heat and stir in lemon juice and peel.
Heat oven to 500°. Toast bread; spread with prepared mustard or catsup. Mix ground beef and onions; spread evenly on each toast slice making sure edges are covered. Season with salt and pepper. Place meat side up on ungreased baking sheet. Bake 3-5 min. or until meat is done. Cut in half and serve.
Mix flour and sugar. add 2 or 3 spoonfuls margarine, then add other ingredients with small amount of milk. Stir and drop on greased cookie sheet or chill and roll out and cut. Bake at 350° until brown.
Cream margarine, sugar and egg, then add remaining ingredients. Bake for 20 to 25 minutes at 350° in muffin tins.
Melt butter in skillet. Stir in brown sugar, cinnamon and salt. Add apples. Cook 10 to 15 minutes, stirring occasionally, until apples are tender and glazed. Makes 4 servings.
Sift together flour, salt, cinnamon, allspice, soda, cloves and nutmeg. Mix together oil, water, pumpkin eggs, sugar and nuts or raisins. Add dry ingredients to moist ingredients. Mix well. Put in well-greased and floured loaf pans. Bake at 350° for 1 hour. Best served next day. Freezes well.
Fry meat until just done; drain off fat. Add the next 5 ingredients and 1 cup of boiling water. Simmer. Add remaining ingredients; simmer until cheese melts. Serve over Fritos chips.
Beat butter and sugars. Add eggs. Mix flour and soda and add. Add nuts and drop on cookie sheets. Bake at 350°.
In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13 X 9 baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6 to 8 peach slices for garnish. Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25 to 30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with Cool Whip; garnish with reserved peaches. Store in the refrigerator.
Brown ground beef and onion. Drain fat. Add soup, 1/2 soup can of water, salt and pepper to taste. Layer ground beef mixture, tortillas and cheese. Top off with cheese. Sprinkle tortilla chips over top. Bake at 350° for 30 minutes. May substitute chicken for ground beef.
Preheat oven to 350°. Cook noodles according to package directions and drain. Dissolve bouillon cubes in hot water and reserve. In saucepan melt margarine and stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add remaining ingredients and noodles, tossing gently to mix. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 45 minutes or until hot and bubbly.	Makes 6 to 8 servings.
Mix chicken, celery, onions, sour cream, mayonnaise, lemon juice, brown sugar and noodles. Add grapes and cashews just before serving.
Use as much hot dog relish as you need to moisten franks, onion and cheese. Pull part of center portion of roll out and freeze to use as bread crumbs or stuffing. Fill each roll with a tablespoon or two of frank and cheese mixture. Roll each roll drug store wrap in aluminum foil. Place on cookie sheet and heat in 350° oven for 15 minutes, until cheese is bubbly. These may be made ahead and frozen. You probably could wrap rolls in microwave wrap and cook 1 to 2 minutes.
Dissolve yeast in warm water with 2 tablespoons sugar. Add margarine, salt, 1 tablespoon sugar and flour. Mix well. Pour out on floured board and knead a few times. Cut out and place in pan. Butter tops and let rise in a warm place until doubled in size (1 1/2 to 2 hours). Bake at 400° until nicely browned.
Melt margarine; add sugar and garlic powder to make syrup. Add Worcestershire sauce. Mix well. Combine cereals, pretzels and nuts. Pour sauce evenly over and mix well. Bake at 225° for 1 hour. Mix every 15 minutes.
Cook potatoes and onion together until done and drain. Lay sliced cheese over hot potatoes and cover until cheese melts. Cut Treet luncheon meat into small cubes and stir into potatoes and cheese. Cover over with warm milk. Serve with crackers.
Soak cucumbers for 3 hours in salt and cover with water. Rinse and drain. Combine vinegar, sugar, celery seed, mustard seed and turmeric and bring to boil. Pour cucumbers into above mixture and simmer 5 minutes. Pack in hot jars and pour vinegar mixture over. Seal.
Drain corn as dry as possible. Chop bell pepper and onion. May use green onions or other onions. Slowly blend in mayonnaise. You may use more or less; if needed, add salt and pepper to taste. You may also add tomatoes if desired. Place in refrigerator. Keeps well for several days.
Mix above and form into balls. Brown, turning often to brown all sides. Remove from pan and drain grease.
Heat oven to 375°. Trim all visible fat from pork chops. Spray a 13 x 9-inch pan with nonstick cooking spray. Place bread crumbs in shallow dish. In another shallow dish, combine mustard and lemon juice; blend well. Dip both sides of each chop in mustard mixture, then in bread crumbs to coat. Place in a spray coated pan. Bake at 375° for 30 to 40 minutes, until pork is no longer pink, turning once halfway through baking. Makes 4 servings.
Brown ground beef with onion and celery. Drain. Add beans and soup. Mix. Top with Tater Tots. Bake in casserole for 1 hour at 350°.
Combine all ingredients in casserole and bake at 375° for 1 hour (longer if desired).
Combine Bisquick mix, corn meal and sugar in mixer bowl. Add eggs and milk. Beat until well blended. Mix in melted butter. Place in greased 9-inch square pan. Bake at 350° for 35 to 40 minutes, or until wood pick comes out dry. Makes 12 squares. You try this and you won't make corn bread any other way.
Cook macaroni according to directions. Add salt, pepper, onion salt, cheese, soup and enough milk to make mixture soupy. This can be cooked on top of stove until it bubbles up and put in crock-pot or cook in Pyrex dish in oven at 325° to 350° for 15 to 20 minutes.
Whip cream cheese until fluffy. Beat with sugar and peanut butter. Slowly add milk; blend well. Fold in Cool Whip. Pour into crust. Sprinkle with 1/2 cup chopped peanuts. Freeze until firm.
Fry bacon in frying pan until done but not crisp, cut into pieces. Add onions and green peppers, saute until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste. Mix flour with enough water to make a smooth paste. Add this to the other ingredients stirring constantly until thickened. Serve over rice. Serves 4-6.
Mix oil and sugar; add eggs, flour, soda, salt and vanilla. Beat until well blended. Stir in apples, coconut and nuts. Bake for 1 1/2 hours.
Grate cheese. Brown meat; drain fat. Combine all ingredients except bacon drippings and cheese. Put drippings in pan or skillet; heat. Remove from heat and add 1/2 of cornmeal meat mixture into pan over hot drippings. Spread cheese over this. Add remainder of mixture over the cheese, spreading to edges. Bake at 400° for 30 to 35 minutes.
Stir together milk and soup. Add chicken, 1/2 cheese and macaroni. Pour into casserole dish and bake at 350° for 30 minutes. Sprinkle remaining cheese on top and bake and additional 15 minutes. (Double ingredients for larger casserole.)
Grind Velveeta, sharp cheese, eggs and onion. Mix well, then add mayonnaise or salad dressing to spreading consistency. May add pimentos, if desired. This keeps well. Good for sandwiches and crackers.
Dissolve strawberry gelatin in 1 cup of the boiling water. Add 1/2 cup of the cold water. Pour into 8-inch square baking pan. Dissolve 1 package of the lime gelatin in remaining 1 cup boiling water. Add remaining 1/2 cup of cold water. Pour into 8-inch square baking pan. Refrigerate both gelatins until firm, about 4 hours. Cut into 1/2 inch cubes. Bring 1 cup of the pineapple juice to boil in small saucepan. Add remaining package of lime gelatin and sugar; stir to dissolve. Add remaining 1/2 cup cold pineapple juice; refrigerate until slightly thickened. Stir combined whipped topping and dressing into lime gelatin; refrigerate until slightly thickened. Fold in gelatin cubes. Pour into 6 1/2 cup mold. Refrigerate overnight or until firm. Unmold. Makes 12 servings.
Cook potatoes in boiling water for 20 minutes or until tender. Peel (if desired) and cut into 1-inch cubes. Potatoes should be just warm enough to handle
Mix first five ingredients together. Mix last four ingredients. Add to dry mixture then mix well. Bake in 9 x 13-inch cake pan at 350° about 30 minutes.
Boil chicken; reserve broth. Cook broccoli and drain. Cut up chicken. Mix together soup, mayo, broth and 1/2 cup cheese. Bring to a boil. Layer chicken, broccoli mixture, crackers and cheese. Bake in a 350° oven for 30 minutes.
Add all ingredients in a saucepan; cook on high for about 15 minutes. After ingredients are mixed, cut temperature down to simmer and cook approximately 1 hour. Put meat on hamburger buns.
Beat eggs; add sugar and beat. Add milk and beat. Pour into pie shell. Chip 1/2 stick butter over top and sprinkle nutmeg. Bake at 350° until firm or about 1 hour.
Boil egg noodles and drain. Brown ground beef and drain. Pour Pizza Quick sauce into ground beef and mix well. Butter well a 13 x 9-inch baking pan. Pour noodles into pan; dilute soup with 1/4 cup water and heat; pour over noodles. Then pour meat and sauce over this. Top with cheese; add pepperoni slices over top. Bake at 400° for 10 to 15 minutes or until bubbly.
Preheat oven to 375°. Grease baking dish with margarine. Arrange sliced potatoes in dish. Mix sugar, cornstarch, orange peel, salt and cinnamon in heavy 1-quart saucepan. Stir in apricot nectar and 1/3 cup water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat and stir in margarine and apricots. Pour over potatoes, sprinkle with pecans. Bake, uncovered, 25 minutes or until hot and bubbly.
Melt butter or margarine in deep dish. Mix dry ingredients. Add milk. Pour batter over melted margarine. Add sweetened fruit and bake in moderate oven (375°).
Brown beef and onion; drain fat. Salt and pepper. Stir in rice. In a greased baking dish, layer cabbage and salt. Spread beef over vegetables. Mix soup with water; pour over meat. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour a 15 x 10-inch jelly roll pan. In a large bowl, combine ingredients. Stir by hand until well mixed. Pour into pan and bake 20 to 30 minutes.
Preheat oven to 350°. In small saucepan, over low heat, melt chocolate in water; stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. In medium bowl, combine flour, baking soda and salt; add to batter alternately with buttermilk until blended. In small bowl, beat egg whites until stiff but not dry; fold into batter. Spread evenly into 3 greased and floured 9-inch round cake pans. Bake for 30 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pans; cool completely. Frost and top with Coconut Pecan Topping.
Boil beef soup bones for 1 1/2 hours. Skim the scum off top as it boils. When it looks like it's done, getting scummy on top, add salt, bay leaf and whole allspice. Continue boiling until meat is tender. Remove bones from water, let cool enough to touch and remove meat from bones. Using same water, put meat back in and add tomato sauce and ketchup. Add noodles and cook until noodles are done. When just about done, sprinkle about 1/4 teaspoon cinnamon on top; stir and serve. You will be adding some water to this as it's boiling. Cooking time about 3 to 4 hours.
Cook potatoes, onion and celery in water; mash all. Add remaining ingredients and heat until real warm.
Preheat oven to 350°. Drop spoonfuls of cookies on ungreased cookie sheet. Bake 9 minutes. Let cool 5 minutes before removing from cookie sheet. Makes 50 cookies.
In a punch bowl, combine orange juice, cranberry juice and strawberries. Add ginger ale and ice just before serving. Float orange slices, strawberries and mint on top. Serves 18.
Mix first 5 ingredients together and heat for 15 minutes and serve over Fritos.
Place Cheddar cheese in mixing bowl with paddle attachment. Cream until smooth. Add processed and cream cheese. Whip until light and fluffy. Add remaining ingredients. Again, whip until fluffy. Place mixture in plastic wrap and chill in refrigerator. Remove wrap and shape mixture into a ball or other desired shape. Coat with pecans. Serve with crackers.
Mix first 3 ingredients and press into 8 or 9-inch pie plate. Prepare pudding as directed. Pour into crust and chill. Top with Cool Whip.
In a blender, mix all ingredients, except oils. With motor running, add oils until creamy. Chill and serve.
In a bowl, combine sugar and cinnamon. Stir to mix. Add apples and toss to coat. Dump apples in pie shell and shake gently to settle. In the same bowl, combine butter, brown sugar, flour and salt. Use a pastry cutter or 2 knives and cut mixture until resembles coarse corn meal. Heap on top of apples in pie shell. Bake at 325° for 45 minutes.
Heat fat in heavy skillet; add beef and cook until browned. Add onion; cook on low heat for 5 minutes. Spoon off excess grease. Add remaining ingredients. Heat to boiling; reduce heat and cover. Simmer for 20 minutes or until macaroni is tender. Yields 4 to 6 servings.
Mix apples, peaches, eggs, shortening and sugar together well. Mix dry ingredients together and add one cup at a time to batter. (Hint: Mix a little flour over raisins and nuts before adding to batter.) Pour into a greased and floured tube pan and bake at 325° for 1 1/2 hours. (Writers note: Mama's original recipe had no measurement for the spices, raisins or nuts, as some who cook often and a lot use sight for measurement. I guessed about a teaspoon of each spice and a cup each of the raisins and nuts.)
Completely soften beans by cooking in boiling water on stove. Drain the water off the beans. Put all ingredients in crock-pot in the order listed and stir. Cover and cook on low for 10 to 12 hours or high for 5 to 6 hours.
In a large bowl, with mixer at low speed, beat the first 10 ingredients for 2 minutes (batter will be stiff). With a spoon, stir in apples, raisins and walnuts. Spoon batter into a 9 x 13-inch pan or Bundt pan. Bake at 350° for 45 minutes or longer if using a Bundt pan.
Preheat oven to 450°. In shallow baking dish, blend all ingredients, except potatoes. Add potatoes, turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until potatoes are tender and golden brown. Makes about 8 servings.
Scald milk, oil, sugar and salt. Dissolve yeast in warm water. Combine and add enough flour for bread dough. Knead, rise 1 hour. Punch down, roll into balls (about 2 inches). Roll in melted butter then into mixture of cinnamon, sugar and chopped nuts. Place balls in angel pan until 3/4 full. Bake at 350° for 60 minutes.
Wash, peel, cube and boil 12 pounds Irish potatoes. When potatoes are tender, drain and place in large container for mixing.
Mix margarine, sugar and eggs. Add flour, baking powder and soda. Mix together; then add vanilla and nuts. Pour into a greased 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake at 350° for 25 minutes. Yields 2 1/2 dozen.
Salt and pepper pork chops to taste; brown chops in shortening. Place chops in baking dish. Pour around the chops a mixture of 1 cup soup, 1 cup milk and 1/3 cup water. Bake in 350° oven for 45 minutes until chops are tender.
Melt butter in saucepan; add sugar and honey. Bring to a boil, stirring constantly. Boil 3 1/2 minutes. Remove from heat, add baking soda and stir. Pour over popcorn in baking pan. Stir to combine and add peanuts. Bake at 225° for about 1 hour, stirring every 15 minutes. Pour onto waxed paper and cool. Store in airtight container.
Thaw potatoes. Mix with other ingredients. Put in buttered casserole dish. Cover with buttered crumbs. Bake 45 minutes to 1 hour at 325 degrees.
Parboil eggplant (about 10 to 15 minutes). Scoop out inside and mash. Mix remainder of ingredients with eggplant. Put back in eggplant shell. Cook for 30 minutes at 350°.
Mix pudding as directions on box. Mix 1 1/2 cups Cool Whip in pudding; set aside. Line regular cake pan (13 x 9) with graham crackers. Pour 1/2 of pudding mix on crackers and spread. Line another layer of crackers and pour remaining pudding. Line another layer of crackers. Spread blueberry pie filling on top. Top with remaining Cool Whip.
Preheat oven to 375°. In large bowl, sift flour with sugar, baking powder, salt and nutmeg. Add shortening, eggs, orange rind and juice; blend well. Stir in rolled oats. Drop tablespoonfuls of dough, 2 inches apart, onto greased cookie sheets. Bake for 12 to 15 minutes, or until done. Makes about 4 dozen.
Saute zucchini and onion in 4 tablespoons margarine until tender. Combine zucchini and onion with sour cream, cream of chicken soup, shredded carrots and 1 1/2 cups bread crumbs in 1 1/2-quart greased casserole. Sprinkle with remaining crumbs tossed with 2 tablespoons margarine. Bake for 30 minutes at 350°.
Place sliced apples in a 9 x 13-inch baking pan. Combine cinnamon and brown sugar. Sprinkle apples with 1/2 of the cinnamon mixture. Combine sugar, flour, egg, salt and baking powder. Spread this mixture over apples. This will act as a pie dough crust. Sprinkle with remaining cinnamon mixture over dough. Pour melted oleo over the top. Bake at 350° for 40 to 45 minutes.
Mix together all ingredients. Beat until thickened. Pour over browned chicken, spareribs or meatballs. Bake 1 hour at 350° or heat on top of stove with meatballs. Watch it closely as it burns easily.
Use canned vegetables that have been well drained, or use frozen vegetables that have been cooked and well drained.
Saute green pepper slowly in butter until soft. Add corn, pimento, egg and 1/2 can crushed onion rings. Pour into a 1 1/2-quart casserole. Bake at 25 minutes at 350° or until firm. Sprinkle other half onion rings on top and bake 5 more minutes.
Sprinkle chops with pepper. Heat oil in nonstick frying pan. When oil is very hot, put chops in and brown them well on each side, about 5 minutes a side. Lower heat; let chops cook about 20 more minutes. Turn chops frequently as they cook. Remove chops to warm platter and cover. Discard all fat in pan. Add capers to pan and saute briefly. Add onion and saute. Stir onion and capers together and brown. Add garlic and saute. Add vinegar and stir to remove meat particles from pan. Add stock, tomato and any liquid around chops. Allow sauce to fully boil. Stir in mustard and pour mixture over sauce.
Boil raisins, dates, pineapple and water for 3 minutes. Add margarine and cool. Mix flour, soda, eggs and vanilla; add to cooled fruit mixture. Add nuts; mix well. Put in a 13 x 10-inch pan. Bake at 325° to 350° for 25 minutes.
Brown and drain the ground beef. Add the remaining ingredients, except noodles. Bake for 1 hour at 350° in a covered casserole. Sprinkle with chow mein noodles; bake 10 minutes longer. Serves 4.
In a saucepan, place pears and sugar with cinnamon, orange juice and oleo and cook until pears are tender. Then add the sugar mixed with cornstarch and cook until slightly thick. Pour into unbaked pie crust. Place pie crust strips across pie and sprinkle with sugar. Bake at 350° for 1 hour or until brown.
Add water to rice in 3-quart pan. Add onion and start cooking. Place thighs on top and cook on medium heat until water has cooked down to the rice. (If rice is still hard, more water can be added.) Complete cooking on low heat until chicken is tender and rice is soft. The rice will not be dry, about 45 minutes.
Mix together cream cheese, butter and sugar until creamy. Add Cool Whip, pudding (dry) and milk. In separate bowl, put layer of cookie crumbs, then mixture. Keep alternating layers, ending with cookie crumbs. Serve in bucket with shovel or flowerpot.
Beat cream cheese until fluffy. Beat in sugar, peanut butter and milk; fold in Cool Whip. Pour into graham cracker pie shell.
Put first 7 ingredients in a pot and cook over medium high heat for 10 minutes, stirring until beef crumbles and in no longer pink. Stir in crawfish and next 6 ingredients. Cook for 3 minutes or until thoroughly heated. Spoon mixture into a lightly greased 13 x 9-inch baking dish. Bake at 350° for 25 to 30 minutes until lightly brown. Sprinkle with parsley.
Preheat your oven to 350°. Sift the flour, baking powder, baking soda and salt together. Using an electric mixer at medium speed, mix the butter and the sugar in a large bowl until creamy. Add in the egg and the vanilla, beating the mixture until it is fluffy. Blend in the melted chocolate. Place heaping tablespoonfuls of the mixture onto greased baking sheets, leaving about 2-inches between each cookie. Bake for 8 to 12 minutes until they are firm to the touch. Remove and let cool.
Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from lemon; set aside. In skillet, heat oil. Cook chicken 10 minutes or until brown. Remove; spoon off fat.