HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, salt and baking powder. Beat egg whites until stiff; set aside. Cream shortening with sugar; add beaten egg yolks. Add milk and flour alternately. Fold in egg whites, vanilla and blueberries. Put in pan. Bake in 350° oven for 45 minutes (for glass pan, 325° oven for 50 minutes). You may sprinkle sugar on it for topping.
Shred Cheddar cheese. Dissolve yeast in warm water in a large bowl. Let stand 5 minutes. Combine milk, sugar, shortening and salt in a saucepan. Heat until shortening melts. Cool mixture to 105° to 115°. Add milk mixture, egg and 2 cups flour to yeast mixture. Stir until smooth. Stir in cheese. Gradually stir in enough remaining flour to make a soft dough.
Prepare rice as directed on package. Add soup and corn. Sprinkle top with grated cheese. Bake at 350° for 20 minutes.
Sift together the flour, baking powder and salt. Beat eggs well. Add sugar, vanilla, fruit cocktail and nuts. Pour into an 8	x 8-inch pan. Bake in a 350° oven for about 25 minutes. Serve with whipped cream.
Brown hamburger and onion together. Cook noodles. Combine hamburger, onion, noodles and remaining ingredients. Cover and bake at 350° for 1 hour.
Put garlic, red pepper and dill seeds in the bottom of each pint jar. Pack tight with tender okra. Then boil the vinegar, water and salt. Put 1/2 teaspoon dill seed on top of each jar. Add boiling mixture to jars. Seal jars. Let stand 2 weeks before opening. Best to heat jars before filling.
Saute onion in butter until clear. Cook broccoli until almost tender. Drain liquid. Follow microwave instructions on package.
Combine milk and honey. Add 1 cup of flour, baking powder, salt and soda. Add remaining flour and nuts to mixture. Mix well. Pour into greased pan. Bake in very slow oven at 275° for 2 hours.
Brown beef and onion. Add to other ingredients. Mix well. Bake at 350° for 1 hour.
Cream first 5 ingredients in large mixing bowl. Add remaining ingredients one at a time. Bake at 375° for 10 to 12 minutes.
Dissolve sugar in the lemon juice. Combine ingredients, except strawberries and champagne. Just before serving, add the strawberries and champagne. Serves 20.
Reserve 1 cup dry cake mix. In large bowl, combine remaining mix, 1 egg and oil; mix well. Will be crumbly. Press mixture into bottom and up the sides of greased 13 x 9-inch pan. In separate bowl, mix cream cheese, sugar, 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, slowly add milk and vanilla; mix until smooth. Pour into crust. Bake at 300° for 55 to 65 minutes, or until center is firm. Cool; cover with Cool Whip. Decorate with chocolate shavings, cherries, etc.
Preheat oven to 300°. Combine cookie crumbs and margarine; press firmly on the bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs and vanilla and mix well. In small bowl toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until cake springs back when touched lightly in the center. Cool to room temperature and then chill thoroughly. Refrigerate leftovers. Serve topped with whipped cream.
Combine first 3 ingredients in a heavy saucepan. Gradually add milks, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, continuously stirring, 1 minute. Remove from heat; stir in butter and next two ingredients. Spoon mixture into already cooked pastry shell. Bake at 450° for 5 minutes. Yield: One 9-inch pie.
Place cranberries on the bottom of a greased 10-inch pie plate. Sprinkle 1/2 cup of sugar and nuts over the top. In a bowl, beat eggs, 1 cup sugar and flour. Add melted butter and shortening; beat well. Pour over cranberry mixture. Bake at 325° for 1 hour.
Dissolve beef cubes in boiling water and cool. Add softened cream cheese, mayonnaise and Worcestershire sauce.
Slice potatoes thick and boil until almost soft but not mushy. Drain water and set potatoes aside, covered. Slice peppers and onions. Lightly saute in a little oil. Mix vinegar, chili sauce and spices. Mix potatoes, onions and peppers and blend with vinegar/spice mixture. Top with bacon bits.
Mix well milk, lime juice, zest and egg yolks. Fold in stiffly beaten egg whites. Bake in baked pie crust for 30 minutes at 250° until knife comes out clean. Cool. Top with whipped cream.
Preheat oven to 350°. In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly. Reserving 2 cups of crumb mixture, press remainder firmly on bottom of 9 x 13-inch pan. Bake 15 minutes. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; sprinkle over cheese mixture. Bake 25 minutes or until bubbly. Cool and chill. Cut into bars.
Triple batch will use 1 (16 ounce) sour cream and 1 (16 ounce) mayonnaise. Good for a party!
Drain all beans but pork and beans. Mix all ingredients in a 10 x 13-inch pan. Top with uncooked Polish sausage and bake for 50 to 60 minutes at 350°. (Top with cooked bacon last 5 minutes.) Yield: 10 servings.
Cream oleo and sugar. Add eggs one at a time, beating after each addition. Add crushed wafers and milk. Mix in coconut and pecans. Bake in well greased tube pan at 275° for 2 hours or until done.
Rinse shrimp; drain and set aside. Mix all other ingredients, stirring until cream cheese is in tiny pieces. Fold in shrimp. Serve chilled.
Shell and devein shrimp, leaving tails attached, if desired. Saute shrimp with melted butter, oil, white wine, lemon juice, garlic powder, 1 tablespoon minced parsley, Old Bay seasoning and salt in a large skillet over low heat for 5 to 8 minutes on each side. (Shrimp are done when they turn pink and are firm.) Sprinkle with parsley before serving. Bring to table and garnish with lemon wedges.
Combine all ingredients. Pour into greased 9X13 inch pan. Cover and refrigerate overnight. Remove casserole from refrigerator. Let sit at room temperature for 30 minutes. Bake at 350 degrees for 1 hour or until casserole reaches internal temperature of 165 degrees.
Peel and cut eggplant in chunks; boil until tender. Drain and mash with butter. Add slightly beaten egg and onion, grated cheese, milk and seasonings. Mix well and bake for 30 to 40 minutes at 350° or until firm and lightly browned on top.
Mix all ingredients together by hand. Bake in 9 x 13-inch greased and floured pan at 350° for 45 minutes. Let cool. Top with Cream Cheese Frosting.
Sift dry ingredients together. Cut in shortening. Add egg and milk. Stir into a ball. Knead a few seconds. Roll out between sheets of wax paper or foil. Use as with regular pie crust. Before baking, brush the top crust with a slightly beaten egg white and sprinkle with sugar. This gives a golden brown, very pretty crust. You can also brush the top crust with milk and sprinkle with sugar. If you fail to do either, your crust will be quite pallid. Bake at 425° for 10 to 12 minutes for single crust.
Simmer onion and garlic in butter until golden. Blend in flour and seasonings. Add milk and cream gradually, stirring constantly until thickened. Add grated cheese (don't get fancy, just Kraft slices work best) and sherry. This can be done early in the day. When ready to serve, add shrimp and crab and cook for five to ten minutes until the crab is cooked and the mixture is heated through but not too hot. You may need to thin with more milk or add more sherry.
Cut chicken into nugget size. Combine crumbs, cheese, salt and herbs. Dip chicken into melted butter, then into crumb mixture. Place in single layer on foil-lined baking sheet. Bake 20 minutes at 400°.
Mix together. Bake in oven at 350° until set. Then at 300°. Use egg whites for meringue.
Mix well. Bake at 350° until lightly brown. Stuff before baking with date, olive or pecan.
Stir ingredients well, pat in bottom of a 9 or 10-inch spring-form pan.
Combine chocolate morsels and corn syrup in top of double boiler. Bring water to a boil; reduce heat to low. Cook until chocolate melts, stirring constantly. Remove from heat and stir in powdered sugar, vanilla and raisins. Drop by half teaspoons into waxed paper. Chill and store in refrigerator. Makes about 5 1/2 dozen.
Mix in large saucepan juice from mandarin oranges with enough water for 3 cups. Add jello and tapioca pudding mix. Bring to boil. Cool completely. Add oranges and Cool Whip. Pour in glass dish and refrigerate.
Mix well. Shape in long roll. Sprinkle with paprika. Chill and slice thin.
Beat eggs. Add sugar and coconut cream. Then stir. Add remaining ingredients. Bake at 350° in 2 unbaked shells for 45 to 50 minutes.
Mix all ingredients and put in pie pan that has been greased and floured. This will make its own crust. Bake at 350° for 45 minutes.
Cook rice. Brown onion in oleo. Add soup, cheese, celery and milk. Stir in broccoli. Make layer of rice, broccoli and cheese. Bake in greased casserole at 325° for 1 hour or until broccoli is tender.
Combine raspberries and lemon juice in an electric blender. Process until smooth. Strain raspberry puree; discard seed. Cover and chill. Cut 1 (18 x 18-inch) sheet heavy-duty aluminum foil. Place peach halves, cut side up on foil. Combine brown sugar and cinnamon. Spoon evenly into center of each peach half. Sprinkle with rum flavoring and dot with margarine. Fold foil over peaches, loosely seal. Place each peach bundle on rack and cook 15 minutes or until peaches are heated. To serve, spoon 2 tablespoons raspberry puree over each chilled peach half. Yield: 4 servings.
Combine chicken, celery, almonds and minced onion. Add mayonnaise, light cream and lemon peel. Toss together lightly. Season with salt and pepper. Serve on crisp lettuce leaves. Makes 4 servings.
Cook frankfurters 5 minutes in boiling water to cover; drain. Place frankfurters in buns and arrange in 13 x 9 x 2-inch baking dish coated with vegetable cooking spray. Top each with mustard and catsup and sprinkle evenly with onion. Spoon on chili, spreading to cover frankfurters. Bake at 350° for 20 minutes or until thoroughly heated. Sprinkle with cheese and bake 5 additional minutes. Yields 8 servings.
Fill loaf pan 1/2 full. Makes 2 loaves. Bake at 350° for 35 to 40 minutes.
Thaw potatoes. Mix together with all other ingredients. Bake at 350° for 1 hour or until done.
In skillet, saute onion in 2 tablespoons margarine until tender. Stir in flour and cook for 1 minute, stirring constantly. Blend in milk. Cool slightly. Stir in salmon and pepper. Add 2 tablespoons bread crumbs; mix thoroughly. Shape into patties or logs. Roll in remaining crumbs. Saute in remaining margarine until evenly browned on all sides. Yields 3 servings.
Preheat oven to 350°. Spray an 8-inch square baking pan with nonstick cooking spray. In a small bowl, whisk flour, sugar, cocoa, baking soda and salt. Stir in cherries. In another small bowl, whisk together buttermilk and vanilla. Stir buttermilk mixture into flour mixture just until well blended. Spread in prepared pan; sprinkle with reserved sugar and bake in uppper third of oven for 25 to 30 minutes or until a toothpick inserted in the center is covered with very moist crumbs. Cool completely in pan before cutting. Makes 16 bars. A fat-free recipe.
Drain cherries and crushed pineapple. Reserve juice and add water to make 2 cups. Bring juices to a boil. Add black-cherry and raspberry jello. Stir to dissolve. Stir in cola (12 ounce cold Coke). Chill until slightly thick. Combine chopped celery, chopped pecans and coconut (optional). Beat cream cheese until soft and fluffy. Add to fruit mixture. Fold cream cheese-fruit mixture into gelatin. Chill until firm.
Mix all the dry ingredients in a bowl, except sugar. Mix the butter with the sugar in another bowl. Add the egg yolks to the sugar mixture and mix. Incorporate the dry ingredients. Stretch the dough and cut with a tiny glass.
Boil whole chicken (if not using broth). Make large skillet of cornbread; don't let get real brown, just until done. In large bowl, mix onion, celery, 2 slices of loaf bread, 1 tablespoon shortening, seasoning and 2 cups broth and let set until it is all moist. Crumble cornbread in bowl, stirring constantly. Add eggs fast so as not to cook with cornbread. Add a little bread at a time. Taste before bread is added to oven. Add salt and pepper. Add margarine to pan mixture. Bake at 500° in preheated oven until brown.
In Dutch oven, brown meat with garlic and onion. Pour off grease. Stir in tomatoes and chili; simmer for 45 minutes, stirring occasionally. In large bowl, mix Cheddar cheese and spaghetti. Fold in sour cream. Mix with meat; top with Parmesan cheese. Cover and bake at 350° for 45 minutes.
Quarter each chicken, discarding the first two joints of the wings. Remove the breast bones and ribs and remove the skin and any fat. Have ready in 3 wide, shallow bowls the flour, the eggs and the bread crumbs. Dredge the chicken in the flour, shake off the excess; dip in the egg and the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.
Soften gelatin in cold water. Dissolve over hot water; cool slightly. Add fruit cocktail with syrup. Fold mayonnaise into whipped cream. Add fruit mixture. Pour in decorative bowl. Dot top with cherries. Freeze until firm.
Soften cream cheese. Mix spices in sour cream. Layer ingredients in a pan in this order: cream cheese, sour cream mixed with spices, pizza sauce, pepperoni, pepper and onions. Bake at 350° for 15 to 20 minutes. Remove and put Mozzarella cheese on top. Bake 5 to 10 minutes longer. Serve with Fritos or tortilla chips.
Mix first 3 ingredients together, then add butter. Mix together egg and milk and add to above. Press in sides and bottom of 9 x 13-inch pan.
Combine all fruits in a large bowl and set aside. In a smaller bowl combine pudding, milk and orange juice. Beat until well blended, 1 to 2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill until ready to serve.
In large skillet, melt margarine and then place chicken breasts in skillet over medium heat. Pour 1/2 of the dressing over chicken; allow breasts to brown slightly before turning over. Coat the other side of chicken with remaining dressing. Cover and reduce heat to simmer for 10 to 15 minutes or until chicken juices run clear.
Combine all ingredients together. Thin mixture with milk as needed; heat through. This recipe may be used as a main course over rice or noodles.
Combine sugar and syrup in a 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Stir until well blended. Press mixture into buttered 13 x 9-inch pan. Melt chocolate chips and butterscotch morsels together over hot, but not boiling water, stirring until well blended. Remove from heat. Spread evenly over Rice Krispies mixture. Cool until firm. Cut into bars.
Brown beef in shortening. Mix all liquids and spices. Mix beef and liquids. Cook until almost done. Add vegetables and finish cooking.
Prepare Kraft dinner according to package. Put in bottom of casserole dish. Brown meat and drain. In oil saute celery, green pepper and onion until tender. Add to meat and layer on top of macaroni and cheese. Layer corn. Salt and pepper. Pour tomatoes and tomato paste over top. Bake at 350°. Serves 6.
Combine all the ingredients. Cook over medium heat until thickened. May be used as glaze while cooking ham or may be put on individual servings. This would be good used on other meats as well.
Cream margarine, sugar, Crisco and eggs. Add dry ingredients to mixture with 1 1/4 cups sweet milk. Bake in tube pan at 325° for 1 1/2 hours.
Put fruit into a glass. Top with sparkling mineral water and decorate with lime slice. Add ice cubes before serving.
In a bag, combine flour, salt and cayenne pepper. Add chicken pieces and shake. Pour 4 tablespoons of butter into a 13 x 9-inch baking dish. Place chicken in pan, turning pieces to coat. Bake, uncovered, at 350° for 30 minutes.
Mix all ingredients, then dot with 1 tablespoon butter. Fill ready-made crust or your own. Bake at 450° for 10 minutes, then at 375° until pie is done, about 35 more minutes.
Mix mustard, soy sauce, brown gravy sauce and oyster sauce in a 1-quart mixing bowl. Put lamb chops into plastic container. Pour sauce mixture over lamb chops and marinate overnight. Drain and reserve the marinade. Place lamb chops on grill. Grill lamb chops to desired doneness. Approximately 5 minutes before done, brush with reserved marinade. Serve with rice.
Mix ingredients together and roll into small size balls and place in 4 1/2-quart cooking pan. Pour in 2 cans of mushroom soup and 1 can water; mix thoroughly and cook over medium-low heat 30 to 45 minutes or until meat balls are done. Serve over rice.
Boil meat in water while washing greens. Chop greens and put in boiling water with meat. Cook for 20 minutes and add remaining seasoning. Cook for 1 hour, constantly checking to be sure water is above level of greens. Cook for 20 minutes more or until greens are tender, this time letting water level drop below level of greens.
Hollow out bread and tear pieces into bite size. Mix all other ingredients together and put into the hollowed out bread. Arrange pieces around bread.
Mix all ingredients together, except the flour. Then mix in flour. Mix well. Pour in tube pan. Bake for 2 hours at 300°. Cool before taking out of pan.
Cook macaroni as directed on package and drain. Combine sugar, vinegar and oil until sugar is dissolved. Add remaining ingredients to macaroni and toss with dressing.
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups. Bring to boil. Place gelatin in a bowl; add boiling liquid. Stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip the cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese. Blend well. Pour into a 1 1/2-quart serving bowl. Chill 3 hours or overnight.
Grease broiler pan well and preheat it in broiler. Sprinkle fish with salt and pepper. Place on hot pan. Combine butter and lemon juice; pour half over fish and broil 3 inches from heat for 6 to 8 minutes. Turn fish; pour remaining butter mixture on top. Sprinkle with paprika. Broil 6 minutes longer until fish flakes with a fork. Yields 4 servings.
In a 3-quart saucepan over medium heat in hot oil: Cook green pepper and onion for 5 minutes, stirring occasionally; stir in soup, chickpeas, beans, water, Worcestershire sauce and hot pepper sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Serve topped with cheese. Make 6 cups or 4 servings.
Cut meat into 3 or 4-inch squares. Place desired filling in center of each piece. Roll the meat and tie with string. Dip rolls in flour. Heat Fluffo in skillet or Dutch oven and in it brown the rolls on all sides. Add remaining ingredients except parsley. Cover and simmer 45 minutes or until meat is tender. Remove rolls to serving dish and strain gravy over them. Sprinkle with parsley. If desired, stir 1/4 cup of cream into gravy.
Combine butter, milk, sugar and egg; bring to a full boil. Add chocolate chips, graham cracker crumbs and coconut, mixing well.
Dip cutlets in beaten eggs. Combine with seasonings, then bread crumbs. Fry in olive oil until brown (about 8 minutes). Place cutlets in baking dish. Spread tomato sauce and slices of Mozzarella cheese over them. Bake at 350° for 10 to 15 minutes. Serves 4.
Beat together well all ingredients. Pour into unbaked pie shell. Bake at 350° for about 45 minutes or until set and light brown on top.
Dissolve yeast in water. Stir yeast, milk, melted shortening and 2 1/2 cups flour together; beat until smooth. Stir in remaining ingredients. Knead for 5 minutes. Grease bowl. Put dough in bowl; turn dough over. Cover; put in warm place. Let rise for 1 1/2 hours. Punch down; cut into rolls. Put in pan. Cover; let rise 45 minutes. Preheat oven to 400°. Bake for 10 minutes.
Preheat oven to 325°. Grease and flour 10-inch tube pan. Cream oleo and sugar until light and fluffy. Add eggs, one at a time. Beat well. Add vanilla, sifted flour, cinnamon, allspice, salt and soda. Add alternately to creamed mixture with buttermilk. Add figs and pecans. Bake at 325° for 1 hour, 300° for 25 minutes.
Fry hamburger and onion together. Cook potatoes with jackets on. Cool, peel and dice. Make gravy over hamburger with water and cornstarch. Heat lima beans. Add potatoes and hamburger mixture. Mix Bisquick and milk together. Put on top of casserole. Bake for 30 minutes at 350°.
Place roast fat side up on rack in shallow roasting pan. Rub with mixture of 1/2 teaspoon chili powder, garlic salt and salt. Insert meat thermometer. Roast at 325° for 2 to 2 1/2 hours or 165° on meat thermometer. Combine catsup, jelly, vinegar and 1/2 teaspoon chili powder in small saucepan; simmer for 2 minutes. Brush over roast; sprinkle with corn chips. Roast 10 to 15 minutes longer or to 170° on meat thermometer. Remove to serving platter. Let stand 10 minutes. Add enough water to pan drippings including corn chips to measure 1 cup. Bring to boil and serve with roast. Yield: 8 servings.
Make pudding. When thick fold in Cool Whip. Layer graham crackers and pudding two times, ending with graham crackers on top. Squeeze chocolate syrup over crackers. Let soften overnight.
Mix Ritz crackers and poppy seed in melted oleo. (Save some for top.) Cover bottom of baking dish. Combine chicken soup, chicken and sour cream. Spread over cracker layer. Top with remaining cracker mixture. Bake at 350° for 1 hour.
Heat oven to 400°. Mix tomato sauce, vinegar, mustard and sugar; set aside. Mix meat, egg, cracker crumbs, salt and pepper; mix well and stir in tomato mixture. Bake at 400° for 45 minutes.
Mix milk, sugar, shortening and salt together. Add yeast to mixture. Stir until yeast is dissolved. Stir in eggs. Add flour, mixing thoroughly to make a soft dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl. Cover and let rise until dough doubles (about 2 hours). Turn onto floured board again. Shape as desired. Cover and let rise again. Bake in 350° oven for 20 to 30 minutes or until done.
Peel and cut enough potatoes into 1/4-inch slices to measure 8 cups. Combine potato slices, onions and 1/2 teaspoon salt in a large Dutch oven. Add water to cover. Bring to a boil. Cover. Reduce heat and cook 5 minutes. Drain and set aside.
Grease and flour 3 cake pans. Mix all ingredients and pour into pans. Bake at 325° for 20 minutes or until toothpick comes out clean.
Grind cucumbers, onion and peppers in food chopper. Put cucumbers, onion and peppers in colander and press out all the liquid. Remove from colander to mixing bowl and add your salt, pepper and vinegar. Put in pint jars and screw lid on as tight as possible. Do not cook. This is real sour; relish is good on hot dogs or any meat.
Mix Crisco with 1/2 of powdered sugar, then beat. Mix very well before adding water, then add rest of powdered sugar. This is very important! Four recipes will do a 6 layer wedding cake.
Combine the ingredients, except the buns, in a medium-sized bowl. Spread mixture on buttered hamburger buns. Place, open-faced, in a cold broiler. Broil for 8 minutes or until cheese is melted.
Saute the onion in the oil in a saucepan until tender. Add the tomato paste, tomato sauce, water, oregano, basil, salt and pepper. Simmer, covered, for 10 minutes.
Boil sugar, evaporated milk, and peanut butter for 7 minutes, stirring constantly. Add and beat vanilla flavoring, marshmallow cream, and peanut butter. Pour into 9 x 9 inch pan.