HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and salt in bowl. Cut in 1/2 cup margarine with pastry blender or 2 knives until mixture is consistency of fine crumbs. Sprinkle water over flour mixture and blend well. Press into firm ball. Flatten slightly and roll out to 12-inch circle on lightly floured surface. Fit loosely into one 9-inch pie pan and trim 1/2-inch beyond rim of pan. Fold under and flute edge. Prick thoroughly. Bake in 450° oven for 12 to 15 minutes or until golden brown. Do not prick shell if shell and filling are to be baked together. Mix sugar and cornstarch in a 2-quart saucepan. Add milk gradually and stir until smooth. Stir in the egg yolks, lemon rind and lemon juice. Add remaining margarine and cook over medium heat, stirring constantly until mixture comes to boil and boils for 1 minute. Pour into a bowl and cover surface with waxed paper or plastic film. Chill, then fold in sour cream. Turn into the baked pastry shell and chill. Serve with whipped cream.
Combine first 5 ingredients in a heavy saucepan. Stir constantly while cooking. Cook until they reach the firm ball stage on a candy thermometer. Remove from heat and add the vanilla and food coloring. Beat with a wooden spoon until it loses its glossy appearance. Immediately spoon onto wax paper.
Blend shortening and sugar together. Beat in vanilla flavoring and eggs. Stir dry ingredients together and add to sugar mixture. Drop from teaspoon onto ungreased cookie sheet. Put 3 M&M's on cookies before baking. Bake 8 minutes in a 350° oven.
Cut vegetables bias cut. Heat oil in Dutch oven; add beef, cut in 1-inch cubes. Brown 20 minutes. Add onion and garlic; cook 10 minutes. Add liquid ingredients. Cover and simmer 2 hours, until meat is tender. Add vegetables. Simmer 30 minutes longer.
Mix the sugar, flour and salt in a saucepan, then add water, vinegar and lemon juice. Stir until smooth. Bring rapidly to a boil and cook 2 to 3 minutes stirring constantly until thickened. Remove from the heat.
Place pineapple in bottom of square cake pan. Dump cherry pie filling on top of pineapple. Spread cake mix on top of cherries. Pour butter, melted, over cake mix. Bake at 350° for 35 minutes. Remove from oven. Sprinkle nuts on top of cake. Bake 10 more minutes. Serve hot or cold with vanilla ice cream.
Saute onions and celery in oil in nonstick pan. Remove when onions and celery are soft. Cut up chicken breast in cubes and cook until no longer pink. Drain chicken. Add celery, onions, olives, tomatoes and 1 jar salsa. Simmer 30 minutes. Take 2 tablespoons of mixture and place in center of taco shell. Fold lengthwise, then fold ends. Place fold side down in 15 x 10-inch pan. Repeat. Pour remaining jar of salsa over tacos. Bake in a 350° oven for 30 minutes.
Toss fruit, vegetables and cheese together in a large bowl. Mix white wine and mayonnaise; add to mixture. Add nuts. Chill. Serves 6.
Add beaten eggs to milk gradually, then add sugar, salt. Pour into unbaked 9 inch pie shell. Sprinkle with nutmeg and bake 20 minutes at 400°, then lower heat to 350° and bake until done. Test by inserting toothpick in center. When toothpick comes out clean pie is done.
Prepare macaroni as directed. Drain macaroni. In a large bowl, mix macaroni, mixed vegetables, tomato (chopped), cucumber (chopped), 1 cup mayo and meat. Mix together well. Salt and pepper to taste. Chill 30 minutes before serving.
In large bowl, sprinkle the yeast over 3 cups warm water. Let sit. In blender, put the next 5 ingredients; mix and add to yeast and water. Add the flour to the liquid. Knead about 10 minutes, then let rise. Punch down. Make bread, rolls or cinnamon rolls. Bake at 350° for 30 minutes. Makes 4 loaves of bread or 2 large pans of rolls.
Mix squash, onions and salt. Let stand overnight. Rinse salt off thoroughly. Add both peppers. In a pan, heat spices, sugar and vinegar to boiling. Add vegetables and simmer 30 minutes. Pour into sterilized jars.
Bake brownie mix according to package instructions. Cool. Poke holes on top and pour Kahlua over the entire surface. Prepare mousse with Cool Whip. Sprinkle crushed Heath bars over the Cool Whip. Refrigerate.
Place pecans in a 1 1/2-quart microproof dish. Sprinkle with seasoned salt. Cut oleo or butter in 8 pieces. Space evenly on top of pecans. Cook, uncovered, on High for 5 to 6 minutes.
Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly brown.
Mix all ingredients, except juice. Make into patties and cook. When cooked, return all patties to skillet and cover with tomato juice. Simmer 30 minutes or longer, until juice cooks down and becomes thick.
Grease with margarine a 8-inch pan. Put marshmallows in pan. Melt chocolate chips and peanut butter. Dribble peanut butter and chocolate mixture over marshmallows. Put candy into refrigerator for 30 minutes.
Lightly grease a 9-inch pie plate. Sprinkle sides with half of the graham cracker crumbs. Completely dissolve jello in boiling water in small bowl. Pour into blender container; add cheeses. Blend at medium speed, scraping down sides occasionally, about 2 minutes, or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pie pan. Smooth top. Sprinkle remaining crumbs around outside edge, leaving center plain. Chill until set, about 4 hours.
Beat egg and milk together. In bowl, mix together all dry ingredients. Cut in shortening. Make a well and pour in egg/milk mixture. Stir until the dough follows the fork. Knead on floured board gently (make the dough easier to handle, not sticky, but don't add too much flour). Pat the dough to about 3/4-inch thick and cut. The less you handle the dough, the fluffier the biscuit. Bake at 450° for 10 to 14 minutes or until golden brown.
Preheat oven to 350°.	Wipe meat off with paper towel. Place in shallow	baking	pan. Sprinkle	with onion soup mix, then add undiluted mushroom soup. Cover. Bake 2 1/2 hours or until done. Use drippings for gravy. Makes 8 servings.
Cook onion until tender but not brown. Add soup, milk and cheese. Heat and stir. Break tuna in chunks; add with remaining ingredients. Pour into a greased casserole; sprinkle with Parmesan cheese and paprika. Bake at 375° for 20 to 25 minutes. Top with minced parsley and ripe olives. Pass lemon wedges.
Mix together devil's food cake mix, 3 eggs and butter/margarine. Pat in well-greased 9 x 13-inch pan. Sprinkle top with pecans. Beat together cream cheese, 2 eggs, box confectioners sugar and vanilla until blended. Put on top of pecans. Bake in preheated oven at 350° for 35 minutes.
Fill a 3 or 4-quart bowl with stale bread. Put sugar on top. Set aside. Beat eggs and add extract and warm milk with butter until melted. Pour milk on top of bread, then add egg and extract mixture. Beat until well blended. If desired, add raisins. Bake at 350° for 1 hour in angel food cake pan. May be sliced like a cake.
Cook chicken and dice. Combine chicken and both soups in a bowl; pour into baking pan, 13 x 9-inches. Prepare stuffing as directed on package. Put on top of chicken mixture. Bake at 350° for 45 minutes.
Separate eggs. Set egg whites aside. Beat egg yolks; add brandy, one tablespoon at a time while continuously beating (should look like thin custard when done). Stir in half and half, milk and sugar. Stir in rum. Whip cream until stiff and fold in mixture. Beat egg whites until stiff and fold into mixture. Refrigerate. Shake before serving. Sprinkle nutmeg on before serving.
In large saucepan, fry bacon until crisp; remove and drain. Save 3 Tbsp. drippings in saucepan. Add onion and celery to drippings in pan; cook and stir until onion is tender. Remove from heat; blend in flour. Cook over low heat, stirring until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minutes. Stir in corn, potatoes, salt and pepper; heat through. Stir in bacon. Sprinkle each serving with parsley and paprika. Serves 6.
Prepare pan, sauce and turkey mixture as directed. Place tortillas between layers of paper towels on full power 45 to 60 seconds or until pliable. Assemble tortillas with filling in pan. Micro-cook covered on High for 3 minutes. Top with remaining sauce and shredded cheese. Micro-cook uncovered on High for 1 minute more or until sauce is hot. Serve immediately. Makes 5 servings.
Mix the sour cream, mayonnnaise, and taco seasoning in a small bowl, set aside. On a serving plate or pan, layer bean dip, quacamole, sour cream mixture, tomatoes, onions, olives and cheese. Serve with tortilla chips or fritoes.
Boil potatoes (peeled and chopped). Drain well. Beat in cream cheese, sour cream, garlic salt and pepper. Put in casserole dish. Bake at 350° for 30 minutes.
Heat 1/2 cup of the butter in large pot and add olive oil. Add the onions, thyme, basil, salt and pepper. Cook, stirring occasionally, until onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes. Place flour in small bowl and add 5 tablespoons chicken broth, stirring to blend. Stir into tomato mixture. Add remaining broth and simmer 30 minutes. Put soup through blender. Return to heat and add sugar and cream. Simmer 5 minutes. Swirl in remaining butter and top with croutons.
Peel and slice eggplant; dip in egg substitute and coat with breadcrumbs. Spray cookie sheet with nonstick coating and bake eggplant slices in a 350° oven until soft. Top with your favorite sauce and Mozzarella cheese. Bake until cheese is melted.
Cook broccoli 5 minutes. Drain. Add 1/2 stick butter or oleo and cubed cheese. Stir until cheese starts to melt. Mix crushed crackers with 1/2 stick oleo, which has been melted. Butter 1 1/2-quart casserole. Pour broccoli-cheese mixture into casserole dish. Top with buttered cracker mixture. Bake 20 minutes in 350° oven.
Melt butter; thaw potatoes enough to mix well. Combine all other ingredients, except cheese, with potatoes and butter. Pour into greased 9X13 pan. Cover with cheese. Bake at 350 for 45-60 minutes.
Over low heat, melt butter. Remove from heat and add eggs; mix. Add vanilla, sugar and dates; allow to melt. Mix together over low heat and cut up dates with spatula while stirring constantly. Simmer 5 minutes (creamy mixture). Remove from heat. Add pecans and Rice Krispies; mix thoroughly. Cool slightly. Shape into balls and roll in powdered sugar.
Mix first 3 ingredients well. Add the rest of the ingredients. Bake at 325° for 45 minutes in oblong 9 x 13-inch pan.
Place apples in a 9-inch deep pie dish. Sprinkle with sugar, cinnamon and brandy. Let stand for 1 hour. Beat together the butter and sugar. Add eggs and vanilla and beat for 2 minutes. Fold in the flour and baking powder. Pour this mixture over the apples and bake, uncovered, at 375° for 35 minutes. Dust with confectioners sugar. Serve hot with vanilla ice cream or sweetened whipped cream. Serves 4. Can easily be doubled.
Brown onion and garlic in oil in a 4-quart saucepan on medium-high heat. Add meat and stir, cooking until meat is no longer red. Add turmeric, salt and mint, mixing well. Add water; cover and simmer for 15 to 20 minutes. Add all the greens and the potatoes, mixing well to thaw. Cover and simmer on low heat for 45 to 60 minutes or until the meat is tender. Add the lemon juice and, if too thick, add some water. Serve over steamed rice.
Combine sugar, corn syrup and water. Cook over moderate heat until mixture spins a thread when dropped from a spoon. Gradually add to the beaten egg whites, beating all the while. Add vanilla and beat until candy loses its gloss and stands in peaks. Drop by teaspoonfuls onto waxed paper. Top with cherries or nuts, if desired. Yields 1 1/2 pounds.
Place prepared duck in roaster with about 1-inch of water in pan. Salt and pepper duck; add one small onion. Cook, uncovered, for 2 1/2 hours at 375°, basting often. Drain off fat and add enough cornstarch to drippings to make gravy to the consistency to which you like it.
Mix ground beef, crumbs, egg, milk and Parmesan cheese. Shape into 20 balls and brown in olive oil. Mix mushroom soup with 1/2 cup water, ketchup, Worcestershire sauce and Kitchen Bouquet. Pour soup mixture over meatballs and gently simmer for 1/2 hour. More water may be added to have a thinner sauce.
Mix first four ingredients and set aside. Beat butter to cream; gradually add sugar and vanilla. Add salt and eggs. Beat at high speed on electric mixer. Sift flour with baking soda and add to beaten mixture alternately with sour cream on low speed.
Have your ginger ale and Sprite well chilled. When ready to use, mix them with lemon juice and pineapple juice. Add sherbet.
Tear the lettuce up in small pieces in the bottom of the bowl. Layer with chopped onion. Next layer is chopped celery, then drain the peas and spread evenly over the other ingredients. Spread the mayo over the ingredients you have so far. Sprinkle a dash of sugar over the mayo. Spread the bacon bits evenly over mayo. Sprinkle the cheese evenly also. A meal in itself!
Beat egg whites and set aside. Mix together the remaining ingredients. Fold in egg whites. Bake in waffle iron until done.
Dissolve gelatin in hot water, then add the remaining ingredients. Makes 6 to 8 servings.
Saute onion and 1/2 stick of butter. Mix together all ingredients, except Cheez Whiz. Pour into glass baking dish. On top of this, pour Cheez Whiz that has been melted per directions on jar. Cook at 325° to 350° for 45 minutes. If cheese is getting too brown, may want to cover with foil and continue cooking.
Wash, dry and slice eggplant or zucchini into 1/4-inch slices. Dip into beaten egg; dip into flour. Lay vegetables flat on sheet pan. Bake at 400° for 10 minutes on each side until golden brown.
Cook marshmallows and milk in double boiler; cool. Add whipped cream. Mix with marshmallow mix. Add peaches; pour into cooled pie shell.
Mix cream cheese, extract, Equal and enough milk to make medium glaze consistency. Makes about 1/2 cup.
You can substitute an 8-inch pan for this cheesecake recipe, if desired. The large cheesecake will require only 45 to 50 minutes baking time.
Cream margarine, powdered sugar, and eggs, (one at a time). Beat well after each addition. Add vanilla, and flour. Beat well.
Find your favorite brownie recipe from Silver Palate or from Baker's chocolate box. Get old-fashioned hot fudge sauce (like Mrs. Richardsons) and make your own fresh whipped cream or buy the natural Reddi-Wip variety. Get a solid bar of chocolate and shave swirls off it over the top. Serve with hot coffee in you favorite flavor with lots of cream. Great chocolate lover's treat.
Mix all ingredients together except bread crumbs. Microwave 10 minutes on High setting. Sprinkle bread crumbs on top or cracker crumbs and lightly brown in oven.
Dump all ingredients, except marshmallows and cherries, into a large bowl. Add marshmallows to taste and mix together. Place into a serving dish and garnish with well-drained cherries.
Melt butter in cake pan; add crumbs. Stir until mixed. Add milk, coconut, chips and walnuts. Stir just a little. Bake at 350° for 20 minutes or to a doneness you like. Will get hard on the edges.
Cook until meat is browned and onions soft. Drain fat and stir in next 3 ingredients. Remove from heat. Spread one side of rolls with mustard. Fill buns with mixture. Cover tightly with foil and heat slowly to serve.
Layer half of bread cubes, blueberries, sugar, cheese and remaining bread cubes in buttered 8-inch square baking dish. Combine eggs, milk, vanilla and salt; mix well. Pour mixture over bread; sprinkle with cinnamon. Cover and refrigerate for 6 to 24 hours. Uncover and bake at 325° for 50 to 60 minutes or until knife blade inserted near center comes out clean. Let stand for 10 minutes before serving. Top with yogurt or sour cream. Garnish with mint.
Mix all ingredients together. Pour in 3 layer cake pans. Bake at 325° for 15 to 20 minutes or until done.
Melt butter over low heat. Add brown sugar, eggs and flour together. Mix well. Add dates, raisins and nuts to flour mixture. Pour into greased pan and bake at 350° for 30 minutes.
Stir all ingredients together in a saucepan and cook over low heat until well blended. Remove from heat and let cool while you prepare pie shell. Pour mixture into unbaked pie shell and cover with unbaked pie crust either completely or with lattice. Bake in preheated 400° oven for approximately 10 minutes, until slightly brown. Turn down to 325° and continue 30 minutes or until firm and golden.
Mix the vegetables, add 1 tablespoon salt and let stand 1 hour. Boil sugar	and vinegar with spices for 5 minutes. Pour over cabbage mixture. Let cool. Pack and freeze.
In a small skillet melt 3 tablespoons sugar over low heat. Add almonds; stir until coated. Cool, break into small pieces and set side. In a jar with a tight fitting lid, combine next six ingredients and remaining sugar; shake well. Just before serving, combine lettuce, oranges, onions and almonds in a large salad bowl. Shake dressing; pour over salad and toss. Yield: 4 to 6 servings.
Rinse chicken; pat dry. Stir together mustard and water. Brush drumsticks with the mustard mixture. Stir together cheese, bread crumbs, barbecue sauce and paprika. Dip each drumstick in coating mixture. Arrange drumsticks in baking dish. Sprinkle with remaining coating mixture. Bake until chicken is no longer pink. Serves 3.
Beat egg whites and baking powder. Add sugar and beat. Add nuts. Add to Ritz crackers. Press into greased 9 x 13 pan. Bake for 10 minutes at 350°. Cool thoroughly.
Mix ingredients well. Bake at 375° for 40 minutes, or until set in the middle.
Thoroughly cream shortening and sugar. Add eggs and vanilla. Beat well. Add sifted dry ingredients, nuts and oats. Mix. Form in long roll. Chill thoroughly. Slice in 1/4-inch pieces. Bake on ungreased cookie sheet in moderate oven at 350° for 10 minutes. Make 5 dozen.
Line bottom of an ungreased 13x9 inch baking dish with 1/3 honey grahams crackers. Whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with 1/3 of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.
Roll each biscuit out just to flatten. Place in hot oil, frying to ensure center is not doughy. Heat chili until hot. Place fry bread (biscuit) on plate, spoon chili on top. Add cheese, lettuce, tomatoes, onions, sour cream, olives and whatever you desire.
Pick over crabmeat to remove any shells. Cut bread into cubes. Combine eggs, mayonnaise, mustard, salt, pepper and Worcestershire sauce. Add bread and parsley. Fold in crabmeat carefully to prevent breaking. Spoon into individual baking dishes. Top with Cream Sauce. Sprinkle with paprika. Bake in preheated 350° oven for 15 to 20 minutes.
Saute onions in half of butter. Cook squash. Combine cooked squash, sauteed onions, tomatoes, cheese, salt and pepper. Place mixture into one greased 8 x 8 x 2-inch pan. Melt remaining butter, add bread crumbs and stir until browned. Spread bread crumbs over top of squash mixture. Bake at 350° for 30 minutes.
Cream margarine and sugar. Add eggs and vanilla. Mix in flour, salt, baking powder and baking soda.
Combine sugar and cornstarch. Add scalded milk to egg yolks; add to sugar mixture. Cook until spoon is coated. Add 1 cup to chocolate bits. Add vanilla. Pour in shell. Soften gelatin in cold water and add to remaining hot custard. Stir until dissolved. Chill. Fold in egg whites to which 1/4 cup sugar has been added. Add rum. Pour over chocolate mixture. Garnish with whipped cream and chocolate.
Mix cherries, sugar and water; bring to a boil. Pour over gelatin, stirring to dissolve. Add pineapple, pecans and Coca-Cola. Chill.
Boil sugar and water for 5 minutes. Add cranberries. Cook until cranberries burst; add Jell-O. Remove from heat. Add pineapple and pecans. Chill.
Mix well. Add to starter. Feed starter every 3 to 5 days, possibly a week with the ingredients. Allow to stand out of refrigerator all day (8 to 12 hours). Mixture will be bubbly. Stir well and remove 1 cup starter to use and return remainder to refrigerator until time to feed again. If not making bread that day, separate or give to friend. This is to avoid deflating your starter.
Bring to a boil. Add chicken; cook on low for 1 hour. (Sauce is good as gravy.)
Mix ingredients well. Form small balls. Roll in powdered sugar and/or crushed coconut.
Cream margarine and add powdered sugar and vanilla. Work in flour and add nuts. Make into rounded flattened balls. Bake at 350° for 8 to 10 minutes. When cool, roll in powdered sugar.
Brown meat in shortening using heavy iron skillet. Add onion, 1 teaspoon salt, chili powder, Worcestershire sauce, soup and water and bring to boil. Mix cornmeal, buttermilk, 1/2 teaspoon salt, soda, egg and corn. Pour over chili mixture and bake 20 minutes at 400°. Serves 6.
Combine all ingredients except flour. Mix well with hand mixer. Gradually add flour. Beat until batter is smooth. Grease skillet lightly for first pancakes only if you are not using a nonstick skillet. Pour batter when droplets of water put on griddle dance around. Flip pancakes when puffy and bubbly.
Break vegetables into bite size pieces. Add thawed peas. Mix sour cream dressing mix and mayonnaise. Pour over vegetables and refrigerate.
Tear angel food cake into bite size pieces. Put into trifle bowl. Prepare pudding according to package directions. Mix whipped topping with pudding and pour over cake. Spoon cherry pie filling over top. Chill and serve. Serves 6.
Add seasonings to flour in a Ziploc bag (add a little more than to taste). Shake bag to mix dry ingredients. Flour chicken strips by putting in bag and shaking. Fry in a deep fryer until done!
Drain syrup from fruit cocktail. Put fruit cocktail in a large bowl. Add Philadelphia cream cheese to fruit cocktail (microwave cheese for approximately 30 seconds first to soften). Mix thoroughly. Add 1/2 cup of sweetened milk and mix thoroughly. Chill in refrigerator for 1 hour. Serve.
Put in a small bowl, warm water, sugar and yeast; let set 15 minutes. Put in a large bowl, flour and salt. Mix yeast mixture into flour. Knead about 3 minutes. Remove any leftover flour. Grease the bowl and dough. Let rise to double the amount; knead down. Let rise again. Make into light rolls. Also makes delicious cinnamon rolls. Will keep a week in refrigerator. Just knead down each day and bake as desired.
Brown ground chuck and sausage in a large skillet, stirring until it crumbles. Drain and return to skillet. Add remaining ingredients. Cook over low heat, stirring constantly, until cheese melts. Serve warm with tortilla chips.
Preheat oven to 350°. Grease loaf pan. Mix the 3 tablespoons sugar, dash of salt, whole wheat flour and wheat germ. Add the baking soda and baking powder. Blend. Knead in the 3 tablespoons of butter. Stir in the milk; mix well. Turn into greased loaf pan. Bake at 350° for 40 minutes.
Mix butter, sugar, eggs, vanilla and sour cream; mix well, then add flour. Mix together. Bake at 250° to 275° for 2 hours.
Spread cooked apples to cover bottom of pie shell. To beaten eggs, add milk, sugar and vanilla. Blend well. Pour over apples. Bake in a 425° oven for 10 minutes. Reduce heat to 350° and bake for about 40 minutes or until topping is set.
Use own pie dough on cobbler pan (15 x 10 x 1-inch). Mix first four ingredients thoroughly and spread over pie dough. Bake 20 minutes at 425°. Cool.
Heat soup in a medium saucepan over low heat. Remove from heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add next 5 ingredients and mix well. Spoon into an oiled 4 cup mold. Chill until firm. Unmold and garnish with parsley sprigs. Serve with assorted crackers. Yields about 4 cups.
Brown steak and drain. Add onions, mushrooms and seasonings; cook 5 minutes or until onions are tender. Add sour cream, stir over low heat until thoroughly heated. Place noodles on serving platter and top with meat mixture.
Mix together water, sugar and yeast. Add 2 cups flour and salt, then add eggs, oil and remaining flour. Mix well; let rise about 2 hours. Knead dough and put in pans. Let rise again and bake at 450° for 12 minutes or until done.