HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut oleo in dry ingredients until crumbly. Press firmly into sides and bottom of pie plate. Bake at 375° for about 15 minutes. Cool and fill with desired filling (suggestions are lemon filling, any fruit thickened or milk pudding).
Combine all ingredients in a large bowl and beat with electric mixer. Beat until blended; smooth. Pour into unbaked pie shell. Bake at 400° for 45 to 50 minutes until a knife inserted comes out clean. Cool.
Mix together warm water, yeast, sugar and salt, then add shortening. Mix well, then add flour in gradually and stirring well. Knead dough about 20 times and have soft workable dough. Place in large bowl; place in warm area and let rise 1 hour. Punch down. Let rise 1 more hour. Place in muffin pans or make rolls as desired. Lightly brush with melted shortening. Let rise until double in size. Bake at 350° until nicely browned. Brush each roll with butter. Recipe can be used as dinner rolls, cinnamon or sticky rolls.
Cut crusts off bread and roll each slice flat. Combine cheeses, egg and mayonnaise. Spread mixture on slices. Place one piece of asparagus in each. Roll up and slice in thirds. Dip in melted butter. Arrange on cookie sheet and bake at 350° for 15 minutes or freeze on cookie sheet, then bag and save for future use.
Mix by hand the first 3 ingredients until well mixed. Add nuts and vanilla; mix until it will hold shape. Make into small, flattened balls. Bake at 350° for 20 to 25 minutes. Roll or shake in powdered sugar while warm and again when cool.
Combine 1 cup of sugar, cornstarch and salt. Gradually add water. Add pineapple and cook until thick. Pour mixture over egg yolks and beat. Return to saucepan. Cook until thick, about 1 minute. Add vanilla. Fold hot mixture into meringue of egg whites, whipped with remaining 2 tablespoons of sugar. Chill and serve plain or with whipped topping. Yields 12 servings.
Mix and beat Crisco, brown sugar, granulated sugar and eggs until fluffy. Add the hot water and vanilla; beat. Sift together the flour, salt and soda; add to first mixture. Fold in chocolate chips. Bake at 350° for 10 minutes. Yields 6 dozen cookies.
Prepare macaroni and cheese as directed on box. Mix in soup and tuna. Place in greased casserole dish and sprinkle with bread crumbs. Bake in preheated 350° oven for 20 - 30 minutes, until bread crumbs are brown.
Slice onions and layer in Pyrex bowl. Cover with soup mixed with almonds. Sprinkle with cornflakes dotted with margarine. Bake in 350° oven for 45 minutes.
Mix sugar, vinegar, soy sauce, ginger and salt. Cook slowly. Mix cornstarch with 1/2 cup pineapple juice and add to sauce. Add meat balls and simmer 10 minutes. Add remaining pineapple juice as needed. Just before serving, add the pineapple, tomato and green pepper. Cook until heated through. (Do not overcook.) Serve to the side of rice.
Preheat oven to 350°. Mix together all ingredients and pour into unbaked pie shell. Place in preheated oven. Lower heat to 325° and bake 50 to 60 minutes or until set. Remove from oven and set on wire rack to cool. Yields 8 servings.
Season ground meat; cook until brown. Take off heat. Finely chop celery, onion and pepper. Put in skillet with margarine. Pour can of tomato soup on top; let simmer about 10 to 15 minutes. Combine with meat. Cook on low heat about 3 hours, or until real tender. (Usually cook in double boiler; the secret in the taste is slow cooking.) When the sauce is almost cooked, add the cheese. Cook 1 pound of spaghetti; drain water. Add spaghetti to sauce. If your family likes olives and mushrooms, add small bottle of each. Serves 12.
Beat margarine at medium speed until creamy (the butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the margarine so the cake will rise. It will take approximately 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy (again, the time will vary and butter will turn to a fluffy white). Add eggs, 1 at a time beating just until yellow yolk disappears, add flour to creamed mixture alternating with whipping cream. Beat at low speed just until blended after each addition. The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula. Stir in extracts, pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered.) Bake at 300 for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
Heat milk and Grape-Nuts. Combine sugar, salt and eggs. Add Grape-Nuts/milk mixture and vanilla. Pour into buttered ovenproof dish. Place dish into another pan with 1-inch of water in the bottom and bake at 350° for about 1 hour, checking after 3/4 of an hour.
In large pan, saute onions and green pepper in 2 tablespoons oil. Add ground beef and cook until lightly browned, stirring occasionally. Drain. Stir in tomatoes (cut up), tomato sauce, ketchup, chili powder, salt and pepper. Simmer, uncovered, 30 minutes, stirring often. Add partially drained red kidney beans. Simmer 15 minutes longer. Makes about 10 cups.
Cook and stir onion in hot oil until tender. Add vegetables and seasonings. Bring to a boil. Stir in rice; return to boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand 5 minutes. Serves 8.
Beat egg whites until foamy. Add sugar gradually until meringue is stiff. Fold in other ingredients. Bake in 9-inch Pyrex pan for 20 to 30 minutes or until brown in 350° oven. Serves 6. Top with scoop of ice cream.
Combine flour and sugar in a saucepan. Add egg, milk, vinegar and salt. Bring to a boil over low heat, stirring constantly until thickened. Cool completely, then add 1/2 cup mayonnaise (regular or light) and 2 tablespoons yellow mustard. This keeps in the refrigerator for several months. This is an excellent dressing for potato or macaroni salad.
Coat meat with flour mixture. Brown well in large skillet. Combine catsup, water, brown sugar, vinegar, Worcestershire sauce, salt and onion. Cook over low heat for 45 minutes. Add carrots and cook until meat and carrots are tender (about 1 hour).
Mix cream cheese well. Add pineapple. Mix well. Add fruit cocktail, then fold in cream which has been whipped. Add the sugar to taste.
Cook beef until tender. Pull apart in bite size pieces, reserving juice. Saute onion, garlic and flour in margarine. Add the roast beef, chicken soup, mushroom soup and juice from the roast beef. Bring everything to boiling point, then simmer 15 minutes. Stir in sour cream and serve over noodles.
Cut a hole in the middle of the piece of bread, large enough to contain the egg yolk. Melt margarine in skillet and brown bread on one side. Flip and carefully crack egg, dropping it into the hole so as not to break the yolk. Cover skillet and simmer slowly until egg firms.
Brown sausage and ground beef together; drain well. Add sauce. Cook a few minutes; set aside. Sprinkle flour on wax paper. Roll one biscuit at a time, just big enough to fit in a muffin pan. Place heaping spoonfuls of meat mixture into biscuits. Sprinkle with a little onion, peppers, olives, mushrooms and peppers. Top with cheese. Bake at 300° until biscuits are brown.
Sift flour, baking powder, salt and 1/2 cup sugar. Mix milk, eggs and cooled shortening; add to dry ingredients. Roll 1/4-inch thick. Combine remaining sugar, cinnamon and butter; spread over dough. Roll as for jelly roll; seal edge. Cut in 1/2-inch slices.
Beat eggs and oil together until foamy. Add sugar, flour, vanilla, cinnamon, soda and salt. Mix well. When smooth, mix in apples and nuts. Pour in a 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes. Frost with the frosting or Coconut Pecan Icing recipe.
Combine fruit juices with tea in large punch bowl. Just before serving, stir in ginger ale. Float ice cubes in punch; garnish with orange or lemon slices. Approximate yield is 20 (6-ounce) servings.
In large non-metal container, combine all juices and sherbet until well blended. Cover and freeze.
Wash celery; separate and use tender inner stalks. Place in refrigerator to chill. Mash cheese with fork; add salt, pepper, paprika, Worcestershire and enough mayonnaise to make of spreading consistency.
Dissolve jello in hot liquid in a casserole or 9 x 12-inch pan. Add 7-Up and pineapple. Chill until firm.
In Dutch oven or 4 quart saucepan, bring bouillon and water to boil; add macaroni and cook about 5 minutes. Add vegetables and simmer 10 to 15 minutes or until macaroni is tender and vegetables are cooked. Add salt and pepper. Serve sprinkled with cheese. Serves 8.
Melt chips and add peanuts and noodles. Drop by teaspoon on wax paper.
Combine flour and salt in medium bowl. Combine oil and 2 tablespoons water. Stir into flour mixture. Add extra water only as needed. Shape dough into a ball. Roll pastry to 1/8-inch thickness on a lightly floured surface. Place pastry in 9-inch pie plate; trim and flute edges. Prick bottom and sides of pastry shells with fork. Bake at 425° for 12 minutes or until golden brown. Set aside to cool. Combine cornstarch and 2 tablespoons apple juice, mixing well. Set aside. Combine all other ingredients, except apple slices, in a large saucepan. Bring to a boil; cover. Reduce heat and simmer 3 to 4 minutes or just until apples are tender. Stir in cornstarch mixture. Cook, stirring constantly, until mixture is clear and thickened. Cool; spoon into pastry shell. Dip apple slices in lemon juice; drain. Garnish top of pie with apple slices. Yield: 8 servings.
With fork tear chunks of beef apart. Add remaining ingredients. Bring to a boil over medium heat; reduce heat to simmer and cook 20 minutes.
Combine cake mix, oil and eggs. Mix well. Add candies. Bake at 350° until lightly browned.
Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Add soda to buttermilk. Add alternately with flour. Add vanilla, coconut and pecans. Fold in egg whites. Bake in three 8-inch layer cake pans. Bake at 350° for 30 minutes. Frost with Cream Cheese Frosting.
Boil and peel shrimp. Combine soups and water in small saucepan. Bring to a boil. Add shrimp and cook until shrimp are hot. At the same time, in another pan, cook the fettuccini as directed on package. Drain fettuccini; put serving on plate and cover with shrimp sauce. Sprinkle with Parmesan cheese. Salt and pepper to taste. Serves 2.
First Step: Brown chicken with onions, mushrooms, spices and 1/4 cup water (not oil). Cut chicken in cubes.
Stir together peanuts, sugar, syrup and salt in a 1 1/2-quart casserole. Place in microwave and cook 7 to 8 minutes, stirring well after 4 minutes. Add margarine and vanilla; stir well. Return to oven and cook an additional 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased baking sheet. Allow to cool 1/2 to 1 hour.
Cook potatoes with jackets on. When cool, peel and cube. Cut bacon and fry. Brown onion in bacon grease. Add vinegar, water and sugar. Bring to a boil and add potatoes which have been salted. Heat thoroughly in large frypan or large casserole in moderate oven. Serve hot.
Follow package directions to cook 1 c. grits in 4 c. water. Combine cooked grits with remaining ingredients except 1 c. of cheese. Pour into a buttered 9 by 13-inch baking dish. Sprinkle remaining cheese on top. Bake for 30 minutes at 375 degrees. Serve hot.
Drain hamburger and onions. Add other ingredients, cheese last. Simmer. Serve with tortilla chips.
Brown sausage; add milk and cheese. Cook over low heat until cheese is melted. Serve with tortilla chips.
Melt margarine in ovenproof 10 inch nonstick skillet over medium heat. Cook bell peppers and onion in margarine, stirring occasionally, until onion is tender. Beat eggs, salt and pepper in medium bowl. Stir in 1/2 c. cheese. Pour egg mixture over pepper mixture. Cover and cook over medium low heat 8 to 10 minutes or until eggs are set and light brown on bottom. Set oven control to broil. Broil frittata with top 4 to 6 inches from heat about 2 minutes or until golden brown. Cut into wedges. This has 4 grams carbohydrate.
Cook macaroni according to package directions. Drain. Rinse macaroni and set aside. Combine next 6 ingredients. Add macaroni and stir well. Spoon mixture into a slightly greased 2-quart casserole. Sprinkle with paprika and bake at 350° for 45 minutes. Yields 6 to 8 servings.
Cook squash; scoop squash out of shell. In 4-quart pan, heat oil; add onion, carrot, celery, garlic and bacon; cook 5 to 6 minutes until vegetables are crisp-tender. Add squash, soup, water and chicken; bring to boil. Reduce heat to low; simmer, covered, 15 to 20 minutes until vegetables are tender and flavors are blended. Makes 4 servings.
Combine first 7 ingredients. Stir in eggs, oil and vanilla. Mix well. Pour into 9 x 13 pan. Bake at 350° for approximately 30 minutes. Frost cake while warm.
In skillet cook, turkey, onions, bell peppers, and tomatoes until done and vegetables are tender. Add chilies, taco seasoning, 1/2 tsp. salt, tomato sauce, and 1/2 can water. Cook 5 to 8 minutes to blend flavors. Transfer to 9x13 inch greased pan. Sprinkle with cheese. Mix butter, flour, buttermilk, eggs, baking soda and dash of salt until smooth. Pour batter evenly over cheese. Bake at 450 degrees for 30 minutes or until crust is golden brown.
In medium saucepan, cook pepper in butter until tender. Add soup, milk, chicken and pimento. Heat (preferably in double boiler), stirring occasionally. Serve over baked pastry shells or toast points. Makes 5 or 6 servings.
Beat well all ingredients and drop by spoon fulls into lightly oiled muffin tins, sprinkle with cinnamon sugar. Let rise, then bake at 350 degrees for 30 minutes.
Combine yeast, 1 1/2 cups flour, salt and sugar in a bowl. Pour in water and beat until smooth. Mix in soft margarine, eggs, a pinch of saffron or a few drops of food coloring. Slowly add enough remaining flour to make soft dough. Knead until smooth and elastic.
Mix all ingredients. Pinch off enough mixture to make 1-inch balls. Bake at 425° for 10 to 12 minutes or roll out dough and cut into small biscuits and bake. These freeze well. Bake first and then reheat. Makes 30.
Grate chocolate fine; set aside. In a very large bowl, cream butter and sugar. Add eggs, almonds, grated chocolate and brandy. Sift together flour and baking powder. Add flour to liquid mixture, one cup at a time. Mix thoroughly after each addition. Dough will be stiff. For easier rolling, refrigerate dough.
Peel potatoes and mash. Add melted butter, sugar, beaten eggs, milk and flavorings. Beat mixture with electric mixer to remove strings from potatoes. (Strings will wrap around beaters.)
Cook raisins in water until most of water is absorbed; drain. Add applesauce, eggs, sweetener and oil. Mix well. Add combined dry ingredients and vanilla. Bake at 350° in greased and floured 7 x 9 x 2-inch pan for 1 hour or a 9 x 13-inch pan for 45 minutes to 1 hour.
Rinse peas in hot water to thaw. Drain. Combine vegetables, nuts and bacon bits. Mix dressing, mustard and sour cream. Pour over salad and toss gently. Chill before serving.
Cut flour and margarine together; combine sour cream and egg yolk. Blend into flour mixture to form soft dough. Divide into equal parts. Refrigerate several hours or overnight.
In large skillet, brown beef; drain. Add Ro-Tel tomatoes and taco seasoning. Simmer, uncovered, for 5 minutes. Stir in 1/2 can of French fried onions. In bowl, combine cottage cheese, 1 cup of Cheddar cheese and eggs. Place 3 tortillas on bottom of greased 8 x 12-inch baking dish. Overlap 6 tortillas around sides of baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas, then cheese mixture. Bake, covered, at 350° for 45 minutes. Sprinkle with remaining cheese. Place remaining onions in center of casserole. Bake, uncovered, for 5 minutes longer. Before serving, arrange tomatoes and lettuce around edge of casserole.
Drain well (1/2 hour) the pineapple. Beat together powdered sugar, eggs and oleo. Mix ingredients together and refrigerate.
Mix the soups in a dish, add the water stir until smooth. Add the rice and the orange juice. Pour in greased 9x13 baking dish. Arrange the chicken on top and put margarine on top of chicken (to keep it from drying out a lot).
In a microwave-safe bowl, add all ingredients. Mix well. Cook on simmer for 20 minutes and enjoy.
Cook chicken in salted water until tender. Remove from broth. Cool, bone and cut into small pieces. Strain broth. Let cool and remove fat. Reserve chicken broth.
Place all ingredients, except eggs and half and half in plastic bag and shake with 2 tablespoons flour to coat everything. Beat eggs and half and half. Add bag full of dry ingredients to egg mixture and stir only to moisten all ingredients. Pour into crust. Bake at 350° for 45 to 50 minutes, until knife inserted comes out clean.
Cream butter and sugar. Mash bananas. Add bananas and eggs to creamed butter. Sift flour, soda and salt together. Stir into creamed mixture. Add orange rind and nuts (optional). Bake in greased loaf pan at 350° for 1 hour.
*You can use banana peppers, jalapeno peppers, or any other sweet or hot pepper of your choice.
In a large frying pan, mix ground beef, onions and tomatoes. Cook until beef is done, stirring often. Add in a large pot the beef, mixture, cooked macaroni, kidney beans, salt, chili powder and pepper. Let boil 10 to 15 minutes on medium heat. Add tomato juice. Reduce heat. Let simmer for about 20 minutes. Serve.
Blanch cabbage; drain thoroughly and sprinkle with lemon juice to restore red color. In small skillet, saute onion in 1 tablespoon butter until translucent. Add cabbage and simmer, tightly covered, in remaining butter and flour diluted with a few spoonfuls of beef broth or water for 5 minutes. Test for seasoning and add more lemon juice if necessary (cabbage should be fairly dry). Sprinkle with sugar; stir in apples and cook another 5 to 8 minutes until both cabbage and apples are tender. Add additional broth or water if needed.
Heat oven to 350°. Grease and flour bottom only of 9 x 5-inch loaf pan. Combine first six ingredients, mixing well; set aside. Beat eggs and oil with wire whisk to blend thoroughly. Mix in orange juice, water and orange peel. Add dry ingredients, mixing just until moistened. Stir in remaining ingredients. Bake 1 hour and 15 minutes. Cool 15 minutes. Remove from pan and cool completely.
Rub the slices of bread with garlic cloves. Place 3 tomatoes and garlic in food processor and puree. Remove to a large bowl, leaving some puree in the processor.
Take a fork and cut shortening into flour. Then add your milk. Roll out on cutting board and cut. Bake at 500° for 10 minutes.
Mix coffee and sugar; add boiling water, simmer for 4 minutes. Skim top. Add vanilla. Let cool and add vodka. If too strong, add vanilla. If too thick, add water.
Mix 2 cups flour and other dry ingredients. Add liquids and mix on low speed with hand mixer for 30 seconds. Beat three more minutes on high. Stir in remaining flour. Grease two loaf pans and sprinkle with cornmeal. Spoon batter into pans. Sprinkle top of batter with cornmeal. Cover with a clean towel and let rise in warm place until double in size. Bake at 375° for 35 minutes. When cool, slice thin and toast.
Arrange alternate layers of 1 1/2 cups crumbs and diced turkey in casserole, seasoning each layer of turkey with salt, pepper and Tabasco sauce. Pour gravy over all. Combine remaining crumbs, milk and eggs. Spread over the top of the casserole and dot with butter. Bake in moderate oven at 350° about 30 minutes. Serves 6.
Blend peanut butter and shortening in large mixer bowl. Add 1/2 cup sugar and brown sugar; cream until fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda, baking powder and salt. Gradually add to creamed mixture. Blend well. Shape into balls. Roll into sugar. Place on ungreased sheet. Bake at 375° for 10 to 12 minutes. Remove from oven. Put kisses on. Makes 4 dozen.
Add flour mixture gradually to oil mixture and fold in 3 large grated apples and 1 cup chopped pecans. Bakes in 9 x 13 greased pan at 350° preheated oven for 60-70 minutes. Last 5 minutes of baking, sprinkle with 1/4 cup brown sugar and 1/2 tsp cinnamon mixture.
About 4 hours before serving or day ahead: Preheat oven to 350°. Grease and flour 10-inch Bundt pan (or two 9 x 5-inch loaf pans; bake 65 to 75 minutes).
Combine sugar, chocolate and milk in a heavy bottomed saucepan. Cook over medium-high heat to boiling, stirring constantly. Cook to soft ball stage. Remove from heat; put in butter and vanilla. Beat with spoon to remove shine from mixture. Pour into buttered platter and cool. Cut into squares.
Tie spices in cheese cloth. Stir sugar into cider in large saucepan. Add spices and simmer for 15 minutes. Remove spices and stir in orange and lemon juice, continuing to heat until served. (Can be prepared in crock pot.)
Chop all very fine, except corn (cut if off cob). Boil all together for 30 to 40 minutes. Put in jars. A little turmeric added before removing from stove will make relish yellow.
Form cheese into 1/2 size of walnut. Wrap 1/2 chicken breast around each cheese ball. Then wrap 2 slices bacon around each breast. Cover as much as possible. Secure with toothpick (remove after baking). Bake, uncovered, in 350° oven for 1 hour or until chicken is tender. Serves 6.
Melt butter; add onion. Add beaten eggs to cream. Add salt and nutmeg. Mix all ingredients with corn. Bake 1 hour at 300°.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice and cold water. Mix well. Chill. Serve over ice. Garnish with lemon slices and fresh mint sprigs. Yields about 7 1/4 cups.
Mix bread crumbs, cheese and garlic together and set aside. Oil an 8 x 8-inch baking dish with 3 tablespoons olive oil. Layer bread crumbs and squash in dish, starting with crumbs and ending with crumbs on top. Drizzle the rest of the olive oil on top of ingredients in dish. Bake at 350° for 35 to 40 minutes, covered. Remove cover and bake another 15 to 20 minutes.
Mix together the ground turkey, chopped onion and green pepper. Add bread crumbs and egg, enough to keep everything together. Press into bottom and sides of 8 x 8-inch baking dish. Put prepared dressing into center of dish. Pour soup over top of dressing, covering completely. Bake, uncovered, 1 hour at 350°.
Dissolve jello in boiling water. Let cool. Add pineapple, orange juice and oranges. Pour into 9 x 13-inch pan. Chill until firm.
Brown sausage in medium skillet, stirring until crumbly. Drain sausage on paper towel, reserving 2 tablespoons drippings. Saute onion and green pepper in reserved drippings in skillet for 2 to 3 minutes. Mix flour and cheese in bowl. Stir in sausage and sauteed vegetables. Spoon into pie shell. Combine eggs, evaporated milk, parsley flakes, garlic salt, seasoned salt and pepper in bowl; mix until smooth. Pour over sausage mixture. Place on baking sheet. Bake at 375° for 35 to 40 minutes or until brown and set. Yield: 6 servings.
Butter	bread and place, buttered side down, in a 9 x 13-inch baking dish. Using half of the ham, make a layer over bread. Using half the cheese, repeat.	Beat together the eggs, milk and mustard and pour over layers and refrigerate overnight.	Bake in a 325° oven for 40 minutes.
Marinate chicken in the white wine at least 2 hours or as long as overnight. Remove chicken from marinade; broil 5 minutes on each side. Place chicken in lightly greased baking dish so each piece lies flat. Mix Mozzarella and Parmesan cheeses. Top each piece with cheese mixture. Bake, uncovered, 30 minutes at 350°.
Preheat oven to 425°. Mix all ingredients well. Grease muffin tins and fill almost to top. Bake 15 to 20 minutes until golden brown.
Cut cheese and onion into chunks and grind. Sprinkle with salt. Mix and chill. Shape into ball and roll in pecans.