HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well. Stir in ham. Drop batter by tablespoon into deep oil heated to 375°. Fry until golden. Drain on paper towels. Serve hot with Creamy Sauce. Yields about 2 dozen.
Beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour in pie shell. Chill three hours. When you serve, add cool whip and 1 Tbsp cherry filling to the top.
Cream softened margarine and sugar. Add egg and beat well. Alternately add flour mixture, milk and vanilla. Mix until smooth. Drop teaspoon of dough onto greased cookie sheet. Sprinkle with sugar and cinnamon mixture. Bake at 325° for 15 minutes.
Combine flour, sugar, baking powder, soda and salt. Cut in margarine until mixture resembles coarse meal. Add yogurt, stirring until ingredients are moistened (dough will be sticky). Turn dough onto floured surface, knead 4 to 5 times. Pat dough into 8 inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through; make slit in each wedge. Place 1 teaspoon strawberry spread on top of each slit; sprinkle with nuts. Bake at 400° for 13 minutes.
Wash lamb and pat dry, season with salt, pepper and garlic powder. Roll in flour. Brown meat in heavy pot, in which oil has been heated. After browning on all sides, remove from pan; set aside. Drain oil from pan. Add onion, garlic and meat. Cover with water. Cook on medium heat for one hour in covered pot. After cooking one hour, add sherry to stew. Cook on low heat 1/2 hour or until tender. Serve over rice.
Blend dry ingredients. Add milk and butter; stir until well blended. Place over direct low heat and cook until small amount dropped in water forms a soft ball. Remove from heat and set in a pan of cold water, without stirring or shaking the pan. Cool until you can place your hand comfortably on the bottom of the pans; add vanilla and peanut butter. Begin beating and continue until candy begins to hold shape. Pour into buttered plate or pan.
Mix cake mix, oil, cream cheese and eggs with mixer. Fold in berries and nuts. Spoon into well-greased and floured pan. Bake at 350° for 45 to 60 minutes. Let set in pan for 10 minutes. Remove and finish cooling on rack.
Mix all ingredients together. Pour into 9 x 13-inch baking dish. Sprinkle with nutmeg. Bake at 350° for 1/2 hour to 45 minutes. Test with butter knife, when it comes out clean, the pudding is done.
Dissolve jello in hot rhubarb. Add other ingredients and jell. Serves 10 to 11.
Preheat oven to 400°. Spray 8-inch round baking pan with nonstick cooking spray. Set aside.
Mix all ingredients and form to the size of a large meat ball. Place in frying pan and flatten with fork. Cook until done.
Preheat oven to 350°. Grease bottom only of 9-inch spring-form pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
Mix all ingredients well and pour into unbaked pie shell. Bake in 375° oven for 40 to 45 minutes.
Beat eggs until light. Gradually add sugar, beating until thick and lemon colored. Combine biscuit mix and salt; stir into egg mixture. Add dates and nuts. Pour into a 9 x 9 x 2-inch pan. Bake	at 350° for 35 minutes. Cool slightly; cut into 16 squares.
Combine first 6 ingredients. Top with potato chips. Sprinkle cheese over chips. Bake at 450° for 15 minutes. Serves 8.
Mix pretzels, margarine and sugar and press in baking dish. Bake 10 minutes at 325°. Cool. Cream together cream cheese and sugar and spread over cooled pretzel mixture. Spread pie filling (any flavor) over cream cheese mixture and top with Cool Whip. Refrigerate.
Bake brownies according to package directions. Cool. Punch holes in brownies and pour Kahlua over brownies. Set aside. Beat or break Skor bars in a food processor.
Mix together sugar, salt, pepper and garlic salt; set aside. Place layer of eggplant in a greased casserole. Add layer of tomatoes and some of the chopped green pepper and onion. Add layer of cheese. Repeat layers until casserole is filled, ending with the cheese. Cover and bake in preheated 400° oven for 20 minutes. Uncover, reduce heat to 350° and continue baking for another 30 minutes. Serves 6.
Mix all ingredients together and pour in a 9 x 13-inch air bake pan. Bake at 350° for 20 to 30 minutes.
Place fresh spinach in large bowl. add red and yellow apple cubes, walnuts and raisins. Tos well with dressing. Sprinkle cinnamon over top of salad. Delicious with cooked and cubed chicken breast meat added to salad. Makes 2 to 3 main course salads or 6 side dish salads.
Saute the hamburger in a skillet until it is lightly browned and completely separated. Arrange a layer of potatoes over the bottom of a 1 1/2-quart greased casserole. Follow with a layer of meat, a layer of onions and a layer of apples. Repeat until you have used up all of the ingredients.
Cook corn on cob just enough to set milk, about 3 minutes. Cut from cob. Put cabbage, onions and peppers through food chopper, using coarse blade. Combine all vegetables. Simmer for 25 to 30 minutes. Seal at once in hot sterilized jars. Makes about 8 pints.
Cream shortening and sugar. Add eggs and beat until smooth. Add peanut butter and vanilla, stir well. Stir in dry ingredients. Form into balls and place on a greased cookie sheet. Press fork into flour and then press cookie ball with fork to make waffle design. Bake at 375 degrees for 15-18 minutes.
Bake at 350° for 30 minutes in 9 x 13-inch pan.
Bring cream and Feta cheeses to room temperature. Cut the Feta cheese into chunks. In a blender container or food processor bowl, combine cheeses. Cover and blend or process until smooth. Reserve 1 tablespoon of the olives and 1 tablespoon of the onion. Chop remaining olives. Stir the chopped olives, remaining onion and basil into cheese mixture. Shape into a ball. Cover and chill until serving time. Sprinkle cheese ball with reserved green onion and black olive slices. Serve with pita bread triangles.
In a small bowl, add seasoned salt and Worcestershire sauce to melted butter. Mix well. Set aside. In a large Ziploc bag, mix Chex cereal, nuts and pretzels. Pour butter mixture over cereal. Close bag and shake bag until all pieces are evenly coated. Pour contents into a microwaveproof bowl and microwave on High for 5 to 6 minutes, stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. Makes 9 cups.
Warm milk in a saucepan to 70° (lukewarm). Add yeast and allow to dissolve, then add sugar, mixing well. Slowly mix in flour followed by eggs, butter, salt and lemon zest.
Mix together chicken and cream cheese. Roll out crescent rolls on cookie sheet. Put cream cheese mixture in crescent rolls and roll over. Put melted butter on outside of crescent rolls. Bake at 350° for about 20 minutes.
Mash avocado. Sprinkle with lemon juice. Blend in cheese, lemon rind, Worcestershire sauce, salt and pepper. Stuff celery. Garnish with pimento. Yields 1 cup cheese mixture.
Use wooden spoon to mix. Sift flour, soda and salt in large bowl. Add sugar, eggs and pineapple to flour mixture. Add nuts. Mix with wooden spoon until moist. Bake in a 9 x 13-inch pan in a 350° oven for 30 to 35 minutes. Frost with Cream Cheese Icing.
In 9-inch skillet heat oil; add chicken and cook, turning once, until browned, 2 to 3 minutes on each side. Transfer chicken to plate and set aside. In same skillet, heat margarine until bubbly and hot; add vegetables and garlic and saute, stirring frequently, until onions are translucent, 4 to 5 minutes. Add sherry and bring to a boil; stir in water, mustard, lemon juice and broth mix. Add potatoes and chicken to skillet and return mixture to a boil. Reduce heat, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 15 to 20 minutes. Makes 2 servings.
Mix sugar and cocoa in bowl. Add oleo and milk. Do not stir. Cook, uncovered, 2 minutes. Stir to mix. Add nuts and vanilla. Pour into buttered 8-inch square pan. Refrigerate 1 hour before serving.
*You may substitute 1/2 cup each chopped onion and green pepper and 1 rib celery, minced, rather than buying the frozen mixture.
Mix oatmeal, boiling water and shortening and let cool to lukewarm. Dissolve yeast in warm water. Now, mix all ingredients together in a large mixing bowl and knead. Let rise until doubled. Punch down and let rise again. Form loaves and let rise. Bake in a preheated 325° oven for 1 hour.
Cut up vegetables and soak in salt water overnight. Cook in salt water and drain. Do not overcook. Set aside.
Cook and drain sausage. Melt cheese in crock-pot. Add dressing and sausage.
Cream butter, margarine and sugar. Add eggs, one at a time. Blend in flour and milk alternately. Add vanilla. Bake in greased and floured tube pan at 325° for 1 hour and 15 to 30 minutes.
Slice carrots about 1/2-inch thick. Cook, covered, in small amount of boiling water until just tender; drain. In skillet, combine remaining ingredients. Heat slowly and stir until cranberry sauce melts. Add drained carrots; stir until glazed on all sides, about 5 minutes.
Combine cabbage, onion and pepper in large bowl. Sprinkle salt over top. Pour boiling water over mixture. Let stand at room temperature for one hour. Drain in strainer. Combine sugar, vinegar, oil, celery seed and mustard seed. Add to cabbage mixture and refrigerate.
In a large bowl, combine eggs, Karo syrup, sugar, margarine and vanilla until well blended. Stir in 1/2 cup chopped pecans. Pour into pie crust.
Mix until crumbly the first 3 ingredients. Add the egg with 6 tablespoons water and the vinegar to crumbly mix. Stir and form into 3 large balls. Chill or freeze until ready to use.
In a large bowl, combine all ingredients except the egg yolk. Mix well. Pour into greased 2-quart casserole dish. Cut a cross in top of dough. Brush with egg yolk mixed with a little water. Bake at 350° for 1 hour or until hollow sound when tapped.
In a large bowl, whisk together oil, vinegar, basil, salt and pepper until well blended. Add tortellini, chicken and vegetables. Toss to coat well. Cover and refrigerate at least 2 hours to blend flavors. Serves 4 to 6.
Place spinach and onion in a large serving bowl. Set aside. In a skillet, saute bacon until crisp. Remove from heat. Stir in vinegar, sugar, salt and black pepper. Bring to the boiling point. Slowly pour hot dressing over spinach and onion. Toss and serve at once. Serves 4 to 6.
Cook in microwave. Cook noodles a little bit before using. Crumble ground beef and onions and put in baking dish for microwave. Cook for 6 minutes on High. Stir in chili powder; add noodles on top. Mix together mushroom soup, water and tomato soup. Pour over noodles. Sprinkle cheese on top. Cook 10 minutes on High and 20 minutes on Medium.
Reserve 2/3 cup dry cake mix in large bowl. Combine remaining cake mix, butter and 1 of the eggs. Mix well. Pat into well-greased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
In heavy saucepan on low heat, melt together margarine, caramels and milk. Mix cake mix as directed on package. Bake 1/2 of the batter in greased, floured 9 x 13-inch pan in a 350° oven for 15 minutes. Pour slightly cooled caramel mixture over baked half of cake. Pour remaining cake batter over the caramel layer. Sprinkle with pecans and chocolate chips. Bake for 20 to 25 minutes.
Brown the beef in a cooking pot. Dissolve the bouillon cubes in the warm water and add to the meat. Chop the green peppers, onion and celery sticks. Add to the pot along with the whole hot pepper. Don't break it up as you will remove it later on. Sprinkle on the chili powder and sugar. Add the tomatoes, kidney beans, tomato sauce and garlic. Mix all ingredients well. Slowly simmer chili for about 1 1/2 hours. When it is done, remove the hot pepper.
Combine vinegar, water and sugar and bring to a boil. Add butter and stir until it melts. Mix the flour with a little of the cold water until smooth. Add slowly to the boiling liquid and stir until thickened. Pour filling into pastry lined pie pan. Cover with strips of pastry in a crisscross fashion. Bake at 450° for 16 minutes. Reduce heat to 350° and bake 20 minutes longer.
Cook bacon and remove. Saute onions and green peppers in bacon grease. Pour juice from tomatoes into onions and peppers. Then add flour, Worcestershire sauce, brown sugar, salt, pepper and mustard. Stir until it becomes thick. Then add green beans to mixture. Cook until beans are done. Now, pour into a casserole dish. Top with bacon. Before serving, you can reheat it in the microwave for about 8 minutes. Serves 6 to 8.
Mix last five ingredients. Dip chicken and tap off excess on side of bowl. Place chicken in covered (Tupperware or Rubbermaid) bowl. Let stand in refrigerator overnight.
Place coffee and rum in a pan; bring to a simmer. Add chocolate and butter. Cook, stirring occasionally, until all are melted. Remove from heat. In a large bowl, beat the eggs. Gradually beat in sugar until mixture is thick. Beat in vanilla and chocolate mixture. In a separate bowl, stir together flour, baking soda and salt. Beat into chocolate mixture. Bake in a greased and floured tube pan at 275° for 1 1/2 hours. Transfer to rack to cool overnight.
Brown hamburger over medium heat. Add other ingredients until hot. Serve with crackers or by itself. "Great for cold, wintery evenings."
Cook noodles in salted water according to directions. Drain. Stir onion mix into sour cream and add sweet milk. Combine with tuna and noodles and pour into buttered baking dish. Top with buttered bread crumbs and bake about 30 minutes at 400° in 9 x 13-inch pan.
In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender. In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain). Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly. Season with salt and pepper to taste. Add the lemon juice. Sprinkle with anchovies, if used.
Put 1/2 of asparagus in bottom of dish. Put 1/2 of soup on top. Cut eggs and place on soup, then asparagus, then soup. Put cheese on then bread crumbs. Bake at 350° for 1 hour.
Blend. Press into 9 x 13-inch cake pan. Bake at 350° for 20 minutes; let cool.
Bring sugar and syrup to boil. Remove from stove top and add peanut butter. Stir until smooth and creamy. Pour this over cereal in large bowl. Mix together, then drop by teaspoon onto wax paper. Makes about 40 cookies.
Combine sugar, eggs, flour, salt and juice from pineapple and oranges in saucepan. Cook until thick. Mixture will be like sauce, not thick like pudding. While sauce is cooking, cook macaroni. Drain and rinse well. Cool the sauce; add macaroni. Mix well in large bowl. Refrigerate overnight. Next day, add pineapple, oranges, cherries (drained) and Cool Whip. Mix well.
In a bowl, combine the flour, salt and sugar. Cut the shortening into the flour mixture until crumbly. Beat the egg; add water and vinegar to the egg and blend the mixture into the flour mixture until all of the flour is moist. Don't overbeat. Let the mixture rest for 10 minutes to insure tenderness. Makes pastry for a 2-crust pie.
Grind squash and onion. Add salt. Mix and let stand overnight. Drain and rinse in cold water. Add remaining ingredients. Mix and cook in kettle on top of stove for 30 minutes. Pack in jars and seal.
In large pan, place chicken, water, salt and pepper. Heat to boiling; reduce heat. Simmer, covered, 1 hour or until chicken is tender. Remove chicken. Remove skin and bones from chicken and cut into bite-sized pieces. Set aside. Measure broth; add enough hot water to make 6 cups. Return to pan. Add celery, carrots and onion. Simmer, covered, 15 minutes or until vegetables are almost tender. Heat to boiling; add noodles. Boil 5 to 7 minutes uncovered or until noodles are tender. Add chicken; heat thoroughly.
Mix first 5 ingredients. Shape into 16 to 20 balls. Brown on all sides in hot butter or margarine. Add remaining ingredients, bring to boil. Cover and simmer about 45 minutes. Makes 4 servings.
Cut up fruit. Pour peach pie filling over fruit. Stir well. Refrigerate.
Combine all ingredients and place in microwave casserole dish. (Save a little tomato sauce to spread on top of hamburger mixture.) Cover with wax paper and cook 15 minutes on High in microwave, turning halfway into cooking time. Let stand 5 minutes.
Layer vanilla wafers in a large casserole. Pour crushed pineapple over wafers. Mix milk, flour, sugar and vanilla flavoring in saucepan on medium heat. Stir continuously until it boils. Pour mixture over pineapple and wafers. Refrigerate.
Cook broccoli as directed; drain. Saute onion in butter. Add soup, cheese and seasoning. Cook over medium heat until cheese melts. Add broccoli; cook 1 minute longer. Add mushrooms and almonds. Serve hot with chips or crackers. Can be served in a round loaf or shepherd's bread. Cut top off; remove insides. Pour mixture into bread. Use center of bread to dip.
Heat oven to 350°. In large bowl, beat softened butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, soda and salt. Add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 8 to 10 minutes.
In a large skillet, saute zucchini in hot oil and butter until lightly browned. Arrange zucchini, slightly overlapping in baking dish. Sprinkle generously with salt and pepper, then with bread crumbs. Cover with sauce and then with cheese. Bake in 375° oven for 15 minutes.
Combine steak, cabbage, water, onions, celery, carrots, kidney beans, tomatoes and seasonings in a large soup pot. Bring to a boil, cover and simmer for 2 hours.
In a heavy pot, brown 1/2 cupful of sugar very brown, then add 2 1/2 cupfuls of boiling water, 1 cupful of sugar, a lump of butter the size of an egg and a pinch of salt. Boil for 10 minutes.
Add whichever optional ingredients you like. Be creative. Use a blender and add crushed ice. Put ingredients into blender one at a time and then blend to puree consistency. Add the additional, optional ingredients if you like. You may experiment and one at a time. Taste and experiment. . .Delicious! If too thick, more juice; if too thin, add an additional banana. Serve immediately! Makes 4 (8-ounce) portions.
Layer salmon, crackers and dots of butter in a greased casserole dish, ending with crackers. Add enough milk just to cover. Bake, uncovered, in a 350° oven for about 45 minutes.
Mix together mustard, brown sugar, onion and garlic salt. Then add the rest of ingredients. Simmer 1 hour (on stove top). Put in crock-pot. Add franks (where sauce is covered). Cook on slow until hot.
Use fruit desired, 20 ounces apricots, blueberries or strawberries (fresh, frozen or canned). Use 1/3 cup sugar (if desired). Cut or crumble angel food cake in oblong pan. Spread prepared pudding over this and spread Cool Whip over top of cake and pudding.
Cook macaroni according to package directions; drain. Add onion, bell pepper, small jar pimento and black olives to ground beef; cook until onion and pepper are tender. Add Cheddar cheese soup, cream of mushroom soup and water. Cook until bubbly. Add to macaroni; bake in casserole at 400° for 20 to 25 minutes.
Drain pineapple. Reserve 4 whole pineapple rings, and chop remaining rings into quarters. Combine pineapple quarters, pork and beans, bacon, ketchup, brown sugar, molasses, onion, cloves and garlic. Pour into greased casserole. Bake. Place remaining pineapple rings on top of casserole and sprinkle with brown sugar. Bake five minutes, or until brown.
Soften butter and cheese. Mix with rest of ingredients and spread on muffins. Chill for at least 1 hour.* Bake on ungreased cookie sheet for 15 minutes at 350°. Cut each muffin half into 4 to 6 pieces.
Cream together shortening, sugar, eggs, salt and vanilla. Add dry ingredients. Drop by teaspoons and flatten. Bake at 350° until light brown, about 20 minutes.
Drain crabmeat and flake coarsely. Combine crab, macaroni, cheese, eggs and undiluted soup, milk and chives. Put in deep 1-quart casserole. Cover and refrigerated at least 8 hours or overnight. Bake, covered in 350° oven for 1 hour. Sprinkle with paprika; season to taste. Serves 4 to 6.
For each serving place syrup or ice cream topping or crushed fruit and sugar in a tall glass. Fill half full with chilled sparkling water. Add scoop of ice cream. Stir. Fill glass with sparkling water.
Peel, halve, gut and thinly slice the cucumbers, being careful to taste each one, as a bitter one will spoil the whole dish. Wash and drain the shrimp. In a bowl mix, in order, the sugar, salt, garlic press full of fresh ginger (squeeze into the bowl, as all you need is the juice) and the vinegar. Mix vigorously and pour over the cucumbers and shrimp. Stir together. Chill for a minimum of 2 hours prior to serving. Mix frequently. Sprinkle with sesame seeds and serve. Serves 4.
Cook roast into 1 to 2-inch pieces. Mix other ingredients; add meat and marinade at least 24 hours. Grill on kabobs. Great with grilled tomatoes, onions, green peppers, mushrooms, etc. Makes enough marinade for 1 1/2 to 2 pounds meat.
In large skillet over low heat, make a roux with butter and flour. Add broth, mushrooms and garlic salt. Increase to medium heat for 5 minutes. Add more broth is sauce is too thick. Add beef and cook 3 to 5 minutes. Serve open-faced on toasted and buttered kaiser rolls.
Let cheese soften to room temperature. Blend with electric mixer. Add onion, A.1. sauce and 1 cup pecan pieces. Chill mixture until firm enough to mold. Make into a ball the size of a grapefruit. Roll the cheese ball in pecans (chopped fine) and parsley flakes. Store in refrigerator. Serve on party platter with crackers.
Stir together flour, baking powder, baking soda and allspice until blended. In a separate large bowl, mix cereal, brown sugar and buttermilk. Let stand for 5 minutes for granola to absorb the milk.
Peel potatoes; cook in boiling water, covered, until they are tender, approximately 45 minutes. Add salt to taste to water while cooking. When potatoes are soft, cut in pieces and mash with electric beater. Add butter and mix. Add bourbon and blend to the mashed potatoes.
Cook peas until just tender; drain and cool. Place the peas in a food processor fitted with the steel chopping blade. Process until smooth. Add the mayonnaise, garlic, onion, lemon juice, chili powder, salt and pepper. Process to blend. Scrape into a bowl, cover and chill. Yields 2 cups. One tablespoon equals 21 calories, 4 grams fat.
Smother okra in 1/2 cup oil, stirring frequently until no longer stringy. Mix the smothered okra with the other ingredients, adding water to get the desired consistency. Add roux and bring to a boil. Simmer until the meats are done. Serve over hot rice.
Blend Crisco and sugar until creamy; beat in egg yolks one at a	time. Combine	soda, salt and buttermilk; add to creamed mixture. Add flour. Fold in stiffly beaten egg whites; add lemon extract. Pour into large tube pan and bake at 325° for about 1 hour and 30 minutes. Yields 12 servings.
Cook squash and drain. Add all ingredients except bread crumbs and 1/4 cup cheese for topping; mix. Add bread crumbs and cheese and bake at 350° for 35 to 40 minutes. Feeds 8 to 10 people.
Preheat oven to 350°. Sprinkle hard-boiled eggs, ham and cheese in bottom of pan. Combine beaten eggs, cream, salt and pepper. Pour over filling. Bake until mixture is set, about 35 minutes. Let stand before serving.
Boil chicken until done; remove bone. Cook spaghetti in chicken broth. In saucepan, combine other ingredients. cook all together with soup for 10 minutes. Mix chicken, spaghetti, soup mixture and 2 cups grated cheese. Salt and pepper to taste. Bake in well buttered casserole dish at 350° for about 35 minutes.
Melt the butter in a 5-quart Dutch oven. Add the onions and cook over medium heat for 10 to 15 minutes, stirring often until well browned. Add the garlic and the flour. Stir until the flour is no longer white. Add the broth, water and pepper. Stir well and bring to a boil.