HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together thoroughly the butter, sugar and egg. Stir in flavoring. Sift together and stir in flour and baking powder. Chill dough. Roll very thin (1/16-inch). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cookie. If glazed cookie is desired, brush mixture of 1 egg yolk and 2 tablespoons water over top of cookies before baking. Bake until they are delicately browned. Temperature: 425° (hot oven). Time: Bake 5 to 7 minutes. Amount: Makes about 7 dozen 2-inch cookies.
In a plastic bag, roll vanilla wafers until fine. Roll walnuts until fine. Mix coconut, nuts and wafers. Set aside.
Soak onion in vermouth until soft. Mix all well. Chill and form into ball and roll in chopped pecans after the mixture is cold.
Mix all ingredients except vegetable oil. Shape into patties. Heat oil, 1 1/2 to 2-inches, in heavy skillet until hot. Fry patties, turning once, 10 minutes or until lightly browned. Drain. Yields 6 patties.
Cream butter and brown sugar; add flour and nuts to make crumb mixture. Save 1 cup for topping. Press the rest into an 8-inch square pan. Bake for 12 to 15 minutes at 350°.
Mix all ingredients, except onion rings. Bake at 375° for 1 hour. Last 10 minutes, top with onion rings.
Cream butter and sugar; add eggs and beat well. Add flour and spices which have been sifted together alternately with milk. Fold in berries and nuts gently. Bake at 350° for 25 to 30 minutes.
Combine all ingredients in bowl and mix well. You can use cayenne pepper instead of the jalapeno peppers (use to your desired taste).
Cream butter, Crisco and sugar together. Add eggs, one at a time, beating after each addition.	Add flour alternately with milk. Mix	well. Add flavoring and coloring; mix well. Bake in three cake pans at 300° for about 30 minutes.
Proceed in the same way as making a cake. Reserve enough flour to sprinkle over the berries. Fold in berries last. Bake at 375° for 20 to 25 minutes.
Bring to a boil only the water, raisins and baking soda, then cool. When cool, add the sugar, egg, flour, vanilla and nuts. Spray pan lightly. Bake in 350° oven for 1 hour or until done.
Alternate 3 layers of greens in bowl. Dot each layer with 2 tablespoons mayonnaise, 1/3 cup onions, peas and cheese. Sprinkle 1 teaspoon sugar, salt and pepper. Top with bacon. Cover and refrigerate at least 2 hours or overnight before mixing. Serves 8.
Mix ingredients and cook slowly until like jelly. Pour into a baked pie shell and cover with meringue and brown.
Cream butter until fluffy. Add sugar gradually. Add eggs, one at a time, beating well. Blend in remaining ingredients. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour 25 minutes.
Cream butter and sugar; add water and vanilla. Mix well and add flour and pecans. Chill 3 to 4 hours. Shape into balls. Bake at 325° for about 20 minutes. Cool slightly. Roll in powdered sugar.
In a mixing bowl, dissolve yeast in water. Add milk and butter. Stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour. Beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface. Roll out to 1/2-inch thickness. Cut with a 2 3/4-inch doughnut cutter. Place 1-inch apart on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 450° for 7 to 8 minutes or until lightly browned. Brush with butter.
In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard; stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite size pieces. In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion and garlic; stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
Place 8 buttered slices of bread in bottom of well-greased baking dish. Top each with slice of boiled ham and cheese. Put remaining buttered bread on top. Beat eggs and milk and seasoning. Pour over top of sandwiches. Refrigerate overnight. Remove from refrigerator 1/2 hour before baking. Have 1 cup crushed corn flakes and mix with 1/2 cup melted butter. Sprinkle over top before baking. Bake 1 hour at 350°. Serves 8.
In 1 1/2-quart microwave-safe bowl stir together sugar and syrup. Microwave on High 4 minutes. Stir in peanuts. Microwave on High 4 minutes until light brown. Add butter and vanilla, mixing well. Microwave on High 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Cool 1 to 1 1/2 hours. Break into pieces and store in airtight container. Makes about 1 pound.
Mash yolks with remaining ingredients. Refill egg whites; put dash of paprika over egg and top with slice of olive.
Brown beef and onion and put in crock-pot with remaining ingredients. Stir to blend. Cook on either low for 5 to 6 hours or medium for 3 to 4 hours or until flavors are blended together.
Mix all ingredients well and drop by teaspoon on greased cookie sheet. Bake at 325° for 10 minutes or until lightly browned. May add chips, coconut, nuts or candied fruit. May also be iced or sprinkled with powdered sugar.
Arrange in 3-quart casserole dish. Bake at 350° for 30 minutes. Serves 10 to 12 generously.
Butter a 9-inch spring-form pan and dust with graham cracker crumbs, coat all sides.
Boil chicken breasts until cooked. Cube them into bit sized pieces. Fill soup pot 3/4 full with water and remaining chicken stock. Add chicken bouillon, salt and pepper to taste. Boil and add several cups (1 1/2 to 2) carrots. Cook until about half cooked. Add 3/4 package R-F brand, Kluski noodles (I always use these because they taste homemade.) Cook until tender.
Cook and boil apples, sugar, water or liquor, raisins or dates, oleo, cinnamon, cloves and nutmeg for 5 minutes. Sift flour, baking soda and salt. Add to apple mixture along with nuts. Dough will be firm.
Preheat oven to 425°. Put crabmeat in a mixing bowl. Set aside. In a small bowl, place eggs, mayonnaise, dry mustard, Old Bay seasoning and parsley. Mix well. Scatter bread on top of crabmeat. Pour egg mixture over top. Gently toss ingredients together. Lightly grease a casserole or a deep dish pie plate. Add mixture. Bake about 25 to 30 minutes, until golden brown.
Mix milk, sugar, vinegar, mayonnaise, salt and celery seed. Pour over macaroni, onion, carrots and pepper. Will keep in refrigerator for 1 week and can be frozen.
Combine sugar and melted shortening in mixing bowl; mix well. Add molasses and vanilla. Mix egg in mixture. Have ready the flour, mixed and sifted with salt, cream of tartar and spices. Dissolve the soda in hot water; add to molasses mixture. Mix well. Add sifted ingredients all at once. Stir to thoroughly mix. Cover the bowl; refrigerate overnight or longer to make rolling easy. When ready to bake on lightly greased cookie sheet, roll a portion of the dough and cut with a 3 or 3 1/2-inch cookie cutter. Place 2 inches apart. Bake at 400° for about 9 to 10 minutes. Remove immediately when baked.
Grease and flour casserole dish. Place a layer of potatoes, then a layer of onions. Salt and pepper and sprinkle flour over potatoes and onions. Next place a layer of cheese over potatoes and onions. Put 4 or 5 dabs of butter on cheese. Continue layering until finishing potatoes and onions. When finished, pour milk over casserole and bake 1 hour and 15 minutes or until thickened and done to fork touch.
Saute until vegetables are crisp tender in a little olive oil. As the vegetables begin to saute; add all other ingredients.
Saute chopped onion until golden and add shredded cabbage (cabbage should be of rather coarse consistency, so food processor would spoil the character of the dish). Add water as necessary so cabbage does not stick; add brown sugar and vinegar to taste, then add chopped apple. This dish can be stored, frozen and reheated.
Mix all the ingredients and pour into a greased 6 x 10-inch pan. Bake at 375° for 30 minutes.
Combine first 4 ingredients in bowl, stirring until butter melts. Add eggs; mix well. Stir in yeast and 1/4 cup orange juice. Beat in flour gradually. Chill, covered, overnight. Divide into 4 portions. Roll each into rectangle on floured surface. Cut into 6 strips; tie in bowknot. Place on greased baking sheet. Let rise for 1 1/2 to 2 hours. Bake at 400° for 15 minutes. Glaze warm rolls with mixture of confectioners sugar and 2 tablespoons orange juice. Yields 24 servings.
In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; blend in vegetable oil until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough into an 18 x 10-inch rectangle. Spread sausage (at room temperature) over dough, leaving a 1/2-inch margin on all sides. Carefully roll dough from long end, jellyroll fashion. Pinch seam and ends to seal. Cover; chill at least 1 hour. Slice dough into 1/4-inch slices. Arrange 1-inch apart on baking sheets. Bake in preheated 350° gas oven for 20 minutes or until lightly browned. Yield: 6 dozen.
Combine topping, sour cream and jello. Drain pineapple and oranges; fold into sour cream mixture. After combining all ingredients, cover and chill in refrigerator until firm. Serves 6 to 8.
Sift dry ingredients. Mix together. Make 3 holes in mixture. Fill one with oil, one with vanilla and one with vinegar. Pour water over all and mix well with a fork. Bake at 350° until cake tests done, about 30 minutes.
Cover beef with onion rings in shallow pan, pour mixture of pineapple juice, soy sauce, salt and ginger over top. Let stand 1 hour to season, turning once. Place beef and onion in a deep electric stove or Dutch oven; simmer for 1 to 2 hours or until beef is tender when pierced with fork. Reduce heat, add celery and carrots; simmer for 10 minutes. Place mushrooms on top for 5 minutes, remove to heated serving platter. Stir cornstarch to paste in water, stir into juices in pan, cook, stirring until gravy thickens and boil 3 minutes. Season with additional soy sauce, if desired. Serves 4 to 6.
Drain beans and peas. Add cream, mayonnaise and seasonings and stir together. Place in a large, greased casserole and top with Parmesan cheese. Bake at 350° for about 30 minutes or until bubbly. Serves 12 to 15.
Mix all of the ingredients and pour in a long, Pyrex dish. Congeal overnight.
Cut potatoes in half; place in large saucepan with bouillon cubes and 1 inch cold water. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until tender. Drain reserving liquid. Remove potato skins and slice 1/4 inch thick. Arrange potatoes in 8 x 12-inch shallow baking dish. Saute bacon until crisp; discard all but 1/3 cup bacon fat. Saute onions until soft in bacon fat. Arrange over potatoes and add sliced eggs. Blend flour into remaining fat. Stir over medium heat 2 minutes. Add enough milk to reserved potato liquid to make 2 1/2 cups. Add to mixture; cook, stirring constantly, until sauce thickens. Add seasonings and pour over potatoes. Bake at 350° for 20 minutes.
Dump pineapple and cherry filling into 9 x 13-inch baker. Sprinkle dry cake mix over top evenly. Dab butter pieces over the top. Bake about 30 minutes at 350°. Best when served hot with a little ice cream.
Combine sugar, cocoa and salt in a large Dutch oven; mix well. Slowly stir in water; bring to a boil. Add milk; cook until thoroughly heated. Place marshmallows in individual cups, if desired; fill cups with hot chocolate.
Mix chicken, soup, salt, pepper, lemon juice, sour cream and 1 1/2 tablespoons poppy seed. In a casserole dish, put 1/2 of the chicken mixture. Top with 1/2 bread crumbs, 1/2 butter and 1 1/2 tablespoons poppy seed. Repeat. Bake at 350° for 30 to 40 minutes.
Beat together the Cool Whip and strawberry jello, then add pineapple, nuts, coconut, cherries and marshmallows; chill.
Mix dry pudding mix with pineapple. Add Cool Whip and marshmallows. Mix well and chill before serving. (Can use lite Cool Whip.)
Brown hamburg, onion and pepper. Slightly cook celery and carrots. Cook the 1 cup rice. Mix together. Place in 2 medium casseroles. Bake 1 1/2 hours at 350°. The last 1/2 hour, sprinkle with cheese. Freezes well.
Place all ingredients in a large bowl and mix well. Pour into a greased 9 x 13-inch pan. Top with crushed barbecue potato chips. Bake at 375° for 1 hour and 15 minutes.
Mix sugar, syrup and water in saucepan. Cover and heat to boiling. Uncover and cook to 285°. Add flavoring and color, if desired. Pour into greased pan. When hard, turn out of pan and cut into bite-size pieces.
Cook asparagus until just tender. Mix everything (oil, vinegar, mustard, salt and 2 tablespoons grated Parmesan cheese) together. Put the asparagus into a baking dish, pour the vinaigrette over the asparagus. Cover with plastic wrap and refrigerate. Sprinkle with remaining 1 tablespoon Parmesan cheese and Prosciutto just before serving.
Break the neck of the turkey to allow it to drain better when you take it out of the hot grease when done cooking.
Brown hamburger. May add a little onion and/or salt and pepper if you like. Add soup, green beans and Worcestershire sauce to hamburger once it is browned. Can either use remaining ingredients to make mashed potatoes or use instant, depending on your time frame. Bake at 350° for 30 minutes.
Stir until coffee has dissolved completely and is uniform in color. Spread evenly over pie. Bake 10 minutes in preheated 400° oven. Cool on rack for 20 minutes.
Mix together vegetables, seasonings, vinegar and Worcestershire in bowl. Let stand. Dissolve jello in hot water and add gelatin that has been dissolved in 1/4 cup cold water. Chill until it begins to thicken. Stir in vegetables. Chill until firm.
Heat oven to 350°. Mix sifted flour, baking powder, salt and sugar. Mix in peanut butter with a fork until well blended. Beat eggs slightly; add milk to eggs. Add milk and eggs to dry ingredients; stir just enough to mix. Pour into well-greased loaf pan. Bake for 1 hour.
Combine first 4 ingredients in top of a double boiler. Beat at low speed for 30 seconds. Bring water to a boil. Reduce heat to low and cook, stirring constantly, until mixture is slightly thickened. Remove from heat. Add remaining ingredients. In a large bowl, pour egg mixture over fruit and nuts. Mix well. Cool completely.
Stir eggs, oil and sugar together. Add flour and vanilla, then apples and nuts. Mix well and place in slow oven at 325° for 1 1/2 hours. Use tube pan, well-greased and floured.
Let the cream cheese set out at room temperature until softened. Chop the green onion, dried beef and corned beef real fine. Mix the first 4 ingredients real good in a mixing bowl. Them, while you still have it in the bowl, begin adding the garlic salt or powder. I would add about a 1/2 teaspoon and mix in real good and taste. Then, continue adding a small amount of garlic salt or powder until you get the taste you like. Roll into a ball and let set in refrigerator overnight for best results. Serve with your favorite crackers.
Saute peppers, onion and mushrooms. Mix with rice and corn. Bring flour, milk and mushroom juice to a boil. Mix with corn mixture. Bake in a greased casserole at 325° for 30 to 40 minutes.
Cut up marshmallows and soak in cream. Add fruit and nuts (cut in small pieces). Add cracker crumbs. (Use your hand and mix well). Put on foil paper. Shape into a loaf. Cover outside with cracker crumbs. Wrap well. Keep in cool place.
Pour milk over coconut and set aside. Cream oleo and sugar and add eggs and beat well. Add milk and coconut and vanilla. Bake 30 minutes at 350° or until set.
Mix together the first 4 ingredients. Put in a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Boil the lasagna, a few at a time, in plenty of salted water with 1 teaspoon oil for 12 minutes. Lift them out and allow to drain. Thaw the spinach; fry it lightly in 1 1/2 tablespoons oil. Add salt, pepper and grated nutmeg; then add the Ricotta or cottage cheese. Dry completely. Fry the crushed garlic and chopped onion in 1 tablespoon oil. Add the chopped tomatoes, seasoning and spice; let the sauce boil, uncovered, for 10 minutes to reduce it. Grease the baking dish; put a thin layer of tomato sauce. Put 3 sheets of lasagna. On it put spinach and a little grated cheese, another layer of lasagna sheets, tomato sauce and grated cheese. Bake 15 to 20 minutes at 350°.
Combine all ingredients. Drop mixture into hot oil and flatten with a spoon. Brown both sides until golden; drain on paper towel. Serves 4 to 6. Serve with meat for supper or spread with jelly and roll for a hot snack.
Whip canned milk until stiff. Slowly add sugar and then add the juice of 3 lemons. Pour into pan lined with graham cracker crumbs. Sprinkle crumbs on top. Cover and put in freezer. Serve like ice cream.
De-stem and wash spinach. Chop onions and celery. Melt margarine; mix with lemon juice and spices. Pour margarine mixture over vegetables in a large casserole dish. Stir in bread crumbs, water and salt and pepper. Mix well with shrimp. Sprinkle top with more bread crumbs. Bake at 400° for 25 minutes or so.
Beat eggs and sugar together. Add other ingredients and mix well. Bake at 350° for about 35 minutes.
Wake up early on Saturday morning. Tiptoe through the house and quietly wake up Daddy. Tiptoe out of the house to the car. Drive to Hardee's drive-through window. Order butter biscuits with extra jelly. Go home. Wake up Mom and say, "Surprise! Breakfast is ready!" Eat and watch T.V. (O.J. and coffee are optional.)
Saute meat and crumble into small pieces. Drain grease. Add remaining ingredients. Simmer 1 hour. Arrange hot dogs in buns; top with sauce.
Simmer at least 45 minutes or put in crockpot (low) for 6-8 hours. Toppings: corn chips, sour cream, shredded lettuce, shredded cheddar cheese, chopped tomatoes. Spoon soup into bowls; top with desired toppings.
Drain beans well. Mix all ingredients together in a 2-quart baking dish. Bake covered at 350° for 30 to 45 minutes. Can be baked 5 to 10 minutes in a microwave instead.
Combine the first 5 ingredients and rub over roast. Place roast with fat side up in a large roasting pan. Insert meat thermometer. Bake, uncovered, at 325° until roast reaches desired doneness. Allow 23 to 25 minutes per pound for rare (140° on thermometer), 27 to 30 minutes for medium (160°) and 32 to 35 minutes for well done (170°). Remove to serving platter and keep warm. Let stand 15 minutes before carving.
Cream butter, sugar and vanilla. Mix in flour and pecans. Roll into little balls. Put on ungreased cookie sheet and bake at 350° for about 20 to 25 minutes. Take out of oven and let cool slightly. Roll in powdered sugar.
Mix all together and roll into ball. Refrigerate until ready to serve. Serve with crackers.
Beat egg, add milk, bread crumbs and seasonings. Add meat and mix well. Shape into small balls and cook in microwave a few minutes, then brown quickly in little oil. Simmer in gravy 1/2 hour.
Mix vinegar and salt in pan and bring to a boil. Cool for 1/2 hour. Mix all other ingredients together and pour cooled liquid over it. Let stand 1/2 hour. Put into containers and freeze.
Combine sugar, butter, eggs and vanilla. Add flour and mix well. Stir in pecans and chips. Pour into unbaked pie crust. Bake at 350° for about 35 to 40 minutes. Serve warm with ice cream!
Combine ingredients in blender until smooth. Top with whipped cream. Yields 1/2 gallon.
Add mushrooms and all soups together in a 9 x 13-inch pan. Mix well and add 1/2 cup milk. Mix in rice. Place chicken pieces on top. Bake at 275° for 2 hours.
Combine chicken, celery, salt, eggs, onion, relish and mayonnaise. Mix well and refrigerate.
Cook carrots in salted water for 15 minutes and drain. Melt butter; stir in flour and gradually add milk. Add cheese and stir until melted. Put 1/2 of carrots in a 1 1/2-quart casserole dish. Cover with 1/2 can of onion rings. Repeat process, adding rest of carrots. Pour cheese sauce over layers. Sprinkle remaining 1/2 of onion rings on top. Bake at 350° for 15 to 20 minutes.
Boil lentils and salt in water. Cool for 30 mins. over medium heat. Mix together cracked wheat, flour seasoning, pepper, salt and cumin. Form wheat mixture into small balls. Add to lentils and water. Add crushed garlic, lemon juice and oil. If desired, add more water.
Mix well in order given. Pour into unbaked 9-inch pie shell. Bake at 350° for 30 minutes or until crusty on top.
Season pork chops and cook until done. Remove from skillet. Add butter and onion to same skillet and cook onion until clear. Add milk and soup and mix well. Add Minute rice and place cooked pork chops on top. Cover and cook on low heat for about 5 minutes. Let stand another 5 minutes.
Boil chicken and remove from bone. Place chicken in bottom of baking dish. Top with broth, soup and vegetables (drained). Make topping of flour, margarine and milk. Mix thoroughly and pour over top of chicken mixture. Bake at 350° until brown, about 1 hour.
Mix first 3 ingredients. Add flour and keep out 1 cup. Mix eggs, sour cream and baking soda and add to dry ingredients. Spread pecans on bottom of 9 x 13-inch greased and floured pan and pour batter in and top with the 1 cup of dry ingredients. Bake at 350° for 30 to 35 minutes.
Mix together milk, egg and zucchini. Add dry ingredients until all wet. Drop by tablespoon into hot crisco.
Melt butter, then add flour. Stir in 1 cup of milk at a time. Stir until it bubbles. Add sugar; stir well. Remove from heat, then add vanilla. Pour over vanilla wafers and bananas. Chill. Put Cool Whip on for topping.
Mix eggs, vanilla, cinnamon and water. Set aside. Chop pecans. Zap cream cheese in microwave so it is easily spreadable.
In a large skillet, place on grill rack. Heat oil and saute tomatoes until mushy. Stir in zucchini and corn kernels. Add oregano. Stir to blend. Cover and simmer, stirring occasionally, until zucchini is tender. Season to taste with salt and pepper.
Preheat oven to 350°. Spray a 9-inch pan with cooking spray. In a large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings at 130 calories each.
Heat vegetable oil in a large skillet or wok over medium heat; add the green onions, garlic, ginger and hot red pepper flakes. Saute for 3 minutes until onions start to wilt. Add shredded cabbage and carrots. Stir-fry for 5 minutes, tossing frequently. Cover and cook over low heat for 3 or 4 minutes until cabbage is tender. Transfer to a serving bowl. Serve immediately.
Place meat in Dutch oven or heavy saucepan. Add celery, onion, garlic salt, salt, pepper, bay leaf and soy sauce. Cover roast with water. Bring to a boil; cover and simmer for 3 hours. Cool the roast in the broth in the refrigerator overnight or several hours. Thinly slice the roast. Simmer the green pepper for about 5 minutes. Place the sliced meat in a shallow pan (13 x 9-inch) in layers. Cover the meat with the peppers. Pour the juice over the meat; add more garlic salt and soy sauce, if desired. Cover with foil and heat in a slow oven (300°) for about 15 to 20 minutes or until warmed through.
Lightly brown sausage and drain well. Add remaining ingredients, mixing until cheese is melted and all is blended. Trim crusts from bread and cut into 4 pieces. Put a spoonful of mixture in middle of each piece of bread. Place on cookie sheet and freeze. Then place in plastic bag and leave in freezer. Use as needed, heating in 350° oven for 8 to 10 minutes.
Mix together. Place in casserole dish and bake at 350° for 1 hour.
Line 9 x 9-inch pan with graham crackers. Mix oleo, sugar, pineapple and pecans; spread over crackers. Now add another layer of graham crackers. Mix black cherry Jell-O as directed on package. When this begins to set, pour over graham crackers. When set, top with Cool Whip and chopped pecans.
Mix ingredients and chill. Slice 1/4 inch thick. Whip in white sugar. Bake at 350° until very crispy.