HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients. Cut in shortening until coarse crumbs. Add milk, stir until flour is moist. On lightly floured surface roll into 18 x 12-inch rectangle. Place apples on dough. Sprinkle apples with cinnamon and nutmeg. Roll and cut as for cinnamon rolls. Place one inch apart on ungreased baking pan. Pour syrup over dumplings. Bake at 375 for one hour or until apples are done. Serve warm with cream or ice cream.
Mix all ingredients, including 1/4 cup reserved liquid. Pour into a 9 x 13-inch greased and floured pan. Bake 45 to 55 minutes at 350°.
Cream sugars, shortening and eggs until light. Add applesauce, mixing well. Spoon flour measured with the soda, baking powder, salt and spices to flour, not sifted, stir well to blend. Add blended dry ingredients to creamed mixture alternately with water, beginning and ending with dry ingredients. Stir in fruit and nuts, blend well. Pour into well-greased 9 x 13-inch pan. Bake in 350° oven for 60 to 65 minutes. Cool in pan. Dust with powdered sugar to serve, or frost with Penuche Frosting.
Cream butter and sugar; gradually add eggs, then banana and vanilla. Fold in dry ingredients that have been sifted together. Add nuts. Bake in a buttered loaf pan at 350° for 1 1/4 hours or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan to cool completely. Serve sliced and spread with butter.
Beat together for a full 4 minutes in mixer. Grease and flour a large 13 x 10-inch pan. Bake as directed on cake mix box at 350° for 40 to 50 minutes. When baked, while hot, poke holes in cake with cooking fork, ice pick or toothpick and pour the following (mixed) over the cake:
Cook chicken in 2 quarts water with 1 teaspoon salt until it leaves bone (approximately 2 hours). Save broth. Pick from bone and skin and layer on bottom of pans. Chicken can be prepared and refrigerated a day ahead. Saute onion, mushrooms and celery in butter until celery is transparent. Add this mixture and enough broth to remaining ingredients until well mixed. Pour over chicken and add broth until soupy. Bake at 350° for 1 hour. Baste during baking if dressing gets dry. Two 8-inch square pans or equivalent. Dry bread cubes in pan if unsure of size. This casserole is better the second day.
Cook spinach in small amount of water with onion until spinach is thawed. Beat eggs and mix all ingredients together. Bake in greased casserole for 25 to 30 minutes at 350°.
Combine first 7 ingredients well in small bowl. Cook potatoes in boiling water for 30 minutes or until tender. Drain, cool, peel and chop potatoes. Add remaining ingredients; add dressing and toss gently. Chill in covered bowl. Serves 8 to 10.
Heat oil and oleo until hot. Put dry ingredients in bag and shake well. Add chicken and shake again. Place in hot skillet and brown on both sides, then lower heat and cook until done. Just before taking off, turn heat up high for 3 to 5 minutes. Serve hot or cold.
Mix together and pour into 9-inch pan. Bake at 350° for 20 to 25 minutes.
Boil or bake chicken. Skin and debone. Dice chicken. Saute onion, garlic and apple in oleo. Add soup. Season with curry powder, white pepper and cayenne. Serve on a bed of white rice, saffron or yellow rice. You may also season with "7 box condiments" (coconut, raisins, peanuts, green onions, chutney, toasted almonds or crumbled bacon).
Mix and place in 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
There is an old story about a man who lived a long and worthy life. When he died, the Lord said to him, "Come, I will show you Hell."
Cream margarine and sugar. Add egg and beat well. Add applesauce, then sifted dry ingredients. Beat smooth and fold in raisins, if desired. Bake at 350° in a tube pan for 1 hour or until done.
Mix and boil together sugar, cocoa, stick of butter and milk. Boil for 2 minutes; may use microwave. Cover bowl with cling wrap if microwaved. Add and stir well into boiled mixture the peanut butter, vanilla and oatmeal. Drop by spoonfuls onto foil to cool.
Combine cake mix, butter and one of the eggs in a large mixing bowl. Beat until mixture is crumbly. Press evenly into a greased 9 x 13-inch baking pan. Beat remaining egg with the sweetened condensed milk in a small bowl until well blended. Pour over crumb mixture crust. Sprinkle chocolate pieces and nuts on top. Bake in a 350° oven for 35 minutes or until golden brown. Cool.
Preheat oven at 400°. Cut wieners in half lengthwise, but not all the way through. Press open to make "boat". Spoon mashed potatoes into boats equally. Cover tops with shredded cheese. Put in oven for 15 to 20 minutes or until cheese melts.
Combine sugar, Karo and water. Cook over medium heat until forms a soft ball in water, stirring constantly until dissolved. When forms soft ball, remove from heat. Add coconut and almonds or nuts. Let cool. When cool, shape into balls. Lay on cookie sheet. Refrigerate for cooling, then dip into chocolate.
Cube potatoes and slice eggs into a bowl. Combine all other ingredients and add to mixture. Add enough mayonnaise to moisten. Chill. This salad is very attractive when packed into a mold and served on greens.
Combine in deep narrow bowl Dream Whip, pudding and cold milk. Blend then beat at high speed to soft peaks 4 to 6 minutes. Makes 3 1/3 cups or enough for a 2-layer cake. Store frosted cake in refrigerator.
Mix all ingredients except cheese. Pour half of mixture into greased 10-inch square container. Spread half of cheese on top. Spread remaining mixture on top, ending with remaining cheese. Bake at 350° for 45 to 60 minutes or until done. Yields 10 to 12 servings.
Whip cream cheese; add sugar, sour cream, and vanilla. When smooth, fold in Cool Whip. Put into crust. Chill.
Mix sugar and flour. Add syrup and beat well. Add eggs and beat well. Add vanilla, melted butter and then pecans last. Pour into 2 deep pie shells. Bake at 325° until solid. Yields 12 servings. Preparation time is 45 minutes.
Mix together and put in baking dish. Bake in a 350° oven for 30 to 45 minutes.
Use blender to mix the ingredients and pour mixture into freezer. Put 1 quart fresh peaches into blender and blend. Pour these into freezer and add additional milk to the fill line on your freezer. Freeze and enjoy. Makes 1 gallon.
Mix egg yolks, sugar and butter together. Mix candy in (save some to go on top). Mix in Cool Whip. Pinch cake up in bottom of pan. Pour rest of candy on top.
Heat oven to 400°. Mix peaches, raspberries, sugar, tapioca and lemon juice in large bowl. Let sit 15 minutes. Roll one-half of the pastry to an 11-inch circle (about 2 inches larger than pie plate) on lightly floured surface. Line a 9-inch pie plate with pastry, allowing a 1/2-inch overhang. Fill with fruit mixture. Dot with margarine. Roll remaining pastry to 12-inch circle. Cover pie with pastry; seal and flute edge. Cut slits on top to let steam escape. Bake 55 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings.
Scald the milk. Add the beaten egg yolks to which the sugar has been added. Cook over hot water like custard, stirring constantly, until the mixture coats a wooden spoon. Chill; add the cream and vanilla and freeze in hand or electric freezer, using 4 parts ice to 1 part ice cream salt. Makes about 3 quarts.
Simmer broccoli in water with seasoned salt for 30 minutes. Saute onion in butter, then add soup, Pet milk and cheeses. Heat until cheese is melted.
In large mixing bowl, combine chicken, vegetables, broth, onions and soups. Pour into a greased 9 x 13 pan. Combine flour, buttermilk and margarine in a bowl, blending well. Spoon over chicken mixture. Bake at 350° for 30 to 40 minutes, or until crust is golden brown.
Mix flour, baking powder, salt and lemon pepper together. Add beer and stir. Beat eggs and mix into flour mixture. Allow fish to set in batter for 10 minutes. Fry in deep fryer in hot oil.
Mix dry ingredients. Add oil and water. Stir quickly, mixing well. When cool, mix with your hands. Store in sealed container or plastic bag.
Mix biscuit mix and pepper. Add milk and stir slightly. Add sausage and cheese. Mixture will be thick. Bake at 400° for 12 minutes.
Cream butter and sugar. Add other ingredients and mix well. Bake until done. Lay marshmallows on top and put back in oven until browned. When cool, ice with chocolate frosting.
Mix all ingredients in blender and pour into two or three unbaked pie shells. Bake at 325° for 45 minutes to an hour. Serves 6.
Break spaghetti into quarters, cook according to package directions. While still warm, add remaining ingredients. Refrigerate until ready to serve.
Mix first 5 ingredients together with mixer on low speed, then on medium about 4 minutes until fluffy. Stir in pecans. Wrap dough in wax paper; refrigerate 2 hours or overnight.
Grease a 9 x 13 glass baking dish. Spread the dried beef in the bottom. Wrap a strip of bacon around each piece of chicken and place over beef. Mix together soup and sour cream and pour over all. Bake, covered, at 300° for 2 hours. Bake, uncovered, for the last 30 minutes.
Place crumbs in a 13 x 9 x 2-inch baking dish. Mix all other ingredients and spoon over bread crumbs. Sprinkle with stuffing mix. Cook in a 350° oven for 30 or 40 minutes.
Beat egg whites to medium consistency. Add sugar, then add crushed crackers. Add nuts, baking powder and vanilla. Mix and bake 30 minutes at 350° in an 8 x 8 x 2-inch greased pan. Cool. Over this, put Dream Whip (prepared as directed on package), cream cheese and drained pineapple.
In a large bowl, sift together the flour, baking soda, baking powder, sugar and salt. Stir in cornmeal. In another bowl, lightly beat eggs. Add buttermilk, oil, corn, chiles, cilantro and scallions. Add to dry ingredients and stir until combined. Place a griddle or skillet over medium high heat. When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form on each pancake. Turn pancakes and brown on other side.
Cook onions in 3 tablespoons margarine until tender. Blend in flour and pepper. Add bouillon and sherry. Cook and stir until thickened and bubbly. Turn into casserole dish. Toss croutons in melted butter; spoon atop onion mixture. Sprinkle with Swiss and Parmesan cheeses. Place under broiler until cheese melts (about 1 minute). Serve immediately. Serves 4 to 6 people as a side dish.
Cook dates, sugar and water 10 minutes. Mix remaining ingredients. Divide mixture (4 or 5 balls). Roll out approximately 1/4-inch thick. Spread date filling and roll up like jelly roll. Put each in separate wax paper and chill overnight.
Use young tender beets. Wash, leave 2 end of stem and boil 15 minutes in water to cover. Dip in cold water; rub off skins.
Remove leaves from cabbage. Dip in boiling water until wilted. Dry leaves. Combine the other ingredients except water and brown sugar. Place spoonful of mixture on each leaf; roll up and tie with twine. Brown cabbage rolls lightly in shortening. Place in casserole; sprinkle with brown sugar. Add water and cover. Bake at 350° for one hour or until cabbage is very tender.
Mix together soup, mayonnaise, onions, almonds and chestnuts. Add rice, chicken and celery. Pour into buttered 9 x 13-inch dish. Top with buttered bread disks. Bake at 350° for 45 minutes.
Heat oven to 425°. Mix all ingredients. Spoon out into bottom crust. Top with leftover crust. Brush water over top crust and sprinkle sugar on top. Bake for 40 to 45 minutes. Makes 1 pie.
Soften cream cheese and pat on serving plate. Layer lettuce, tomatoes, onions, celery, taco sauce and grated cheese. Serve on chips.
Combine shortening, sugar, vanilla, water and egg. Add flour, soda and salt. Stir in chocolate morsels.
Fry bacon until crisp (6 slices per quiche). Blot real well. Crumble. Blot broccoli real well to get out moisture.
Mix well. Let stand out of refrigerator all day after feeding (approximately 8 to 10 hours). This does not rise, only makes bubbles. Return to refrigerator for 3 to 5 days. The Starter must be fed even if bread is not made. Store in quart jar with holes punched in lid.
Add 1 cup of the flour to chopped fruits and mix well. Cream butter and sugar at medium on mixer. Add unbeaten eggs one at a time until well blended. Add the 1 1/2 cups flour, baking powder and vanilla. Add cake mixture to chopped fruits and nuts and mix well.
Set oven at 400°. Place butter in a heavy 9-inch skillet and heat it in the warming oven. Do not allow the butter to brown. Sift the dry ingredients into a large bowl. Add the eggs and break them up with a fork, then stir in 1 cup of the milk and the buttermilk; mix with a spoon. Pour into the skillet over the butter, do not mix. Pour the last cup of milk over the top of the batter. Do not stir in. Sprinkle paprika over the top. Bake for 30 to 35 minutes until golden. Serve warm with butter.
In a bowl, combine oats, peanuts, nuts and wheat germ. Combine honey and oil. Stir into oat mixture. Spread in a jelly roll pan. Bake at 300° for 30 minutes or until light brown, stirring every 15 minutes. Remove from the oven. Let cool. Break into pieces. Stir in candy, dried fruit and raisins. Store in tightly covered container.
Combine first 7 ingredients in a large baking dish. Bake at 350°, uncovered, for 30 minutes, or until hot and bubbly. Serve hot with veggies, crackers or chips. If you need to keep hot, place in a chafing dish over heat.
Combine all ingredients in casserole dish. Sprinkle with 1/2 cup Cheddar cheese on top. Bake at 350° until brown.
Cream butter in bowl until light and fluffy.	Beat in sugar; beat in eggs one at a time. Beat until smooth. Stir in sour cream. Mix in flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter	into a 9 x 13-inch	oblong pan, greased. In bowl mix brown sugar, nuts and cinnamon. Sprinkle over batter; spread remaining batter over nut mixture. Bake in preheated 350° oven for 40 to 45 minutes. Cool in pan and cut into squares; sprinkle with confectioners sugar.
Brown meat, onion and pepper. Stir in remaining ingredients except spaghetti and cheese. Cover and simmer 1 1/2 hours. Stir sauce occasionally. Serve over spaghetti noodles and sprinkle with cheese. Makes 8 servings.
Combine the cake mix, pie filling, eggs and oil. Mix well. The mixture will be stiff. Add the brandied fruit and the nuts. Bake in a tube pan at 350° for 60 minutes. Let the cake cool in the pan for 20 or 25 minutes.
Combine all ingredients. Mix by hand until well blended. Pour into large greased and floured Bundt pan. Bake at 350° for about 1 hour and 20 minutes or until done. This cake recipe does not use any eggs.
Cook beans soft. Drain and save water. Blend all ingredients with 2 cups bean water. Add drained beans. Stir gently to mix. Bake at 325° for 3 to 4 hours. If beans get too dry, add more bean water or ketchup.
Wash and slice potatoes thinly; do not peel. Slice onions thinly. Spray 2-quart casserole with cooking spray. Layer potatoes (sprayed with cooking spray), onions, cheese and undiluted soup. Repeat layers, adding salt and pepper to taste. After layers are in dish, mix remaining soup with milk and pour over mixture. Top with more cheese. Bake 1 hour at 350°.
Brown onion with hamburger and seasonings. Drain off fat. Add corn and rice and cook, covered, over medium heat until rice is done.
In 9-inch pie plate, place margarine. Microwave on High for 1 minute. Add cracker crumbs and 2 tablespoons sugar to melted margarine. Combine ingredients and press firmly to form a crust. Microwave on High for 2 minutes.
Brown pork chops on both sides. Put rice in bottom of buttered casserole. Pour soups over rice.	Place chops on top of rice and soup mixture. Cover and bake 1 hour at 350°.
Cook chicken breasts for 20 minutes. Debone. Cook broccoli according to directions. Put broccoli in greased casserole; lay chicken on top of broccoli and add soup mixture. Put cheese on top of soup mixture and then sprinkle bread crumbs on top of cheese. Bake at 350° to 375° for 30 minutes.
Season the roast with the salt, pepper and garlic powder at least 4 hours before baking and keep refrigerated. Preheat oven. Dust the roast several times over with flour. Put oil or shortening in roaster and brown on all sides, being careful not to puncture the roast (I use turkey grabbers to turn roast on all sides to brown). Add the hot water, onion and celery. Bake at 400° for one hour and then reduce heat to 350° and bake 1 1/2 hours longer. If you need to add more water, you may do so at this time. Makes its own gravy.
Quarter apples and remove core. Bake apples in baking dish with sugar sprinkled over them on 300° to 350° until tender. Remove from oven, sprinkle with cinnamon. Mash by hand or use an electric mixer, until smooth. I use biscuits. I roll each biscuit out flat and spoon apples into each, then I fold each one over and pinch together the edges and poke holes in the dough with a fork. These are fried in melted butter until brown.
Cook potatoes in boiling water 20 to 25 minutes or until tender; let cool to touch. Peel. Cut potatoes into 1/4-inch slices and arrange in a lightly greased 12 x 8 x 2-inch baking dish. Core unpeeled apples and slice into 1/4-inch rings. Cut apple rings in half. Arrange in rows over potatoes. Sprinkle with lemon juice. Combine brown sugar and next 4 ingredients; sprinkle over casserole. Dot with butter. Bake, uncovered, at 350° for 35 minutes or until apples are tender. Yields 6 servings.
Put in kettle; cover with water. Cook for about 15 minutes. Put in jars and seal. When ready to eat, drain and rinse, drain, roll in meal and fry.
Heat drippings in 2-quart utility dish with microwave 20 to 30 seconds. Add onion. Cook 3 minutes or until onion is limp. Add remaining ingredients. Combine thoroughly. Cover and cook 8 minutes. Sprinkle with paprika before serving. Recipe yields 4 servings.
Cream together: sugar, margarine and shortening. Add 1 egg. Stir in flour, salt, soda, cream of tartar and vanilla. Pinch off pieces about the size of a pecan. Roll lightly in palm of hands. Place on ungreased cookie sheet. Dip fork in water and mash little ball out as flat as you like. Bake at 350° for 10 minutes or until lightly browned. Makes approximately 5 dozen.
Put apples in buttered 1 quart baking dish. Sprinkle with sugar and spices. (If raw apples are used bake 375 degrees for 30 minutes or until apples are soft). Cream butter, add sugar gradually and beat until fluffy. Add egg and beat well. Add sifted dry ingredients alternately with milk and flavoring. Spread over cooked apples. Bake 30 minutes longer.
Mix in large bowl until crumbly, press into 9 x 13-inch baking pan. Bake 12 to 15 minutes until lightly browned at 350°.
Whip cream cheese and sour cream together. Mold on tray and let chill in refrigerator for at least 1 hour. Remove from refrigerator. Cover top of mold with shredded lettuce, then diced tomatoes, diced onions and chopped peppers. Cover generously with taco sauce and finish off with shredded Cheddar cheese. Use large nachos for dipping. Keep chilled until served.
In large mixing bowl mix yeast and sugar. Pour warm milk over yeast and sugar. Let stand 1/2 hour. In small bowl beat eggs and add melted margarine. In sifter add flour and salt. Mix yeast mixture and egg mixture, then add flour mix. Cover and let sit out overnight. Divide in three sections. Roll out like pie dough, cut in eighths. Roll up in crescent shape; let rise. Bake at 400° for 10 to 12 minutes.
Mix together; top with Cool Whip. Serve with cake or as a salad. Make the day before for better flavor. Keeps well, covered, in refrigerator.
Mix the cake as directed on package. Spread in a 9 x 13-inch cake pan and bake. Mix milk and cream cheese. Add vanilla pudding. Beat for 2 minutes. Spread on cooled cake. Drain the pineapple well. Spread over the pudding mix. Spread Cool Whip over the pineapple. Sprinkle with nuts, if desired.
Prepare pastry from your favorite recipe or from a package mix according to directions except substitute a dry white wine for 1/2 of the liquid. Place in a 10-inch quiche or pie pan; flute edges and prick all over with a fork. Bake at 350°F. for 10 minutes or until set but not browned.
Bake crust with almonds pressed in it. Cool. Grate Hershey bars (reserve 1 tablespoon). Melt marshmallows and 1/2 cup of milk. Add grated Hershey bars to marshmallow mixture and cool. Pour into crust. Top with Cool Whip. Sprinkle reserved 1 tablespoon of grated Hershey bar on top of the pie.
Heat oven to 350°. Make and bake cake as directed on package for 13 x 9 inch pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee. Store covered in refrigerator.
Mix all ingredients together in baking dish; place bacon strips on top. Bake in 350° oven for 1 to 1 1/2 hours until done.
Preheat oven to 325°. Brown first 3 ingredients. Add remaining ingredients and mix well. Bake for 2 hours.
Dissolve the gelatin in the hot water. Add the salt. Combine the crab meat, olives and sweet pickles with gelatin. Chill in mold. Garnish with chicory, radishes, olives or pickles. Serves 4.
For Pie, separate eggs. Mix 4 stiffly beaten egg whites with one cup sugar, added slowly; beat until stiff. Combine baking powder, crackers, and nuts to egg mixture. Place in a well-buttered 9-inch pie tin and bake for 40 minutes in a 325° oven. Cool. For the filling, mix strawberries with Cool Whip and place on top of pie shell.
Peel potatoes and rub with lemon juice. Place in baking dish. Mix butter, sugar and water. Pour over potatoes. Cover and cook 1 to 1 1/2 hours at 325°.
Combine mustard, sugar, cream, vinegar and salt. Beat until light and fluffy. Cut hard-cooked eggs in half lengthwise. Remove yolks; mash with fork. Add enough of the mustard mixture to make a smooth paste. Refill egg whites. Garnish with paprika.
Beat pudding and milk together until thick. Fold in Cool Whip. Layer unbroken graham crackers on bottom of a 9 x 13-inch cake pan. Put on 1/2 of pudding mixture. Add another layer of graham crackers and remaining pudding. Cover with last layer of graham crackers and carefully frost the top. Refrigerate for 3 to 4 hours before serving. The graham crackers will soften and this will be easily cut and served.
Mix butter, flour and nuts and pat down in the bottom of a 9 x 13-inch pan. Bake at 375° for 20 to 25 minutes.
Put these items in crock pot in order listed. Cook on low heat. Do not bother for 1 1/2 hours. Do not even stir. After it has cooked for 1 1/2 hours, stir until mixed well. Drop by teaspoonfuls onto waxed paper. Let harden. Makes about 90-100 clusters.
Saute onions in butter. Add apples and cook 10 minutes. Combine flour and curry. Add to onion mixture. Stir in chicken stock slowly. Cook until smooth and thick. Add rice and boil for 20 minutes. Add chicken, cream and seasonings. Makes 1 gallon.
Mix all ingredients and form into a pan. Bake 1 hour at 350°. Add remaining Pace on top and your choice of shredded cheese (optional).
Dice and drain all fruit except strawberries. Combine in a 2-quart casserole. Boil water; add sugar. Boil until clear. Pour over fruit mixture. Freeze overnight. Set out 20 to 30 minutes before serving. Makes 8 servings.
Toast the pitas. In a mixing bowl, toss all ingredients (except pitas and stuffings, or course), until everything is well combined. Stuff pitas. Serve immediately.
Dissolve yeast in warm water. Mix dry ingredients. Add buttermilk, oil and yeast mixture. Roll out by hand. Let rise 10 minutes. Cook in oven 400° until golden brown.
Cook chickens and debone. Place cut up chicken in bottom of large pan. Pour the following ingredients over the chicken; english peas, Veg-All, chopped onion, and boiled eggs. After those ingredients have been added, then cover with cream of chicken and cream of celery soups. Mix topping and spread over top of the pie.