HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift baking powder, flour, salt, sugar and cream of tartar into a large bowl. Add shortening to flour mixture. Slowly add egg and milk and stir until stiff. Knead dough 5 times. Roll to 1/2-inch thick. Cut with a 1 1/2-inch cutter. Bake on aluminum pan (cookie sheet). Bake at 450° for about 10 to 15 minutes.
Cook ingredients except for hash browns and Velveeta on low for 1 hour. Half way through the hour, add hash browns. At 1 hour, add Velveeta in mixture. Use pepper to taste. Do not salt.
Beat egg whites and sugar until stiff. Add the nuts, chocolate chips, and dates. Drop by teaspoonfuls on ungreased cookie sheets. Preheat oven to 300° for 15 minutes. Place cookies in oven; turn off oven. Leave 12 hours (overnight). Remove from sheets and store in air tight container.
Mix the dressing with Old Bay, dill and oil. Pour on cookie sheet and bake at 250° for 50 minutes.
Place pork chops in a large covered skillet. Place rings of lemon, onion and green pepper on top of chops. Sprinkle with salt. Pour tomato juice on top and dot with butter. Cover and cook on top of stove (or in electric skillet) 1 1/2 hours or until tender. Serve hot. Keep rings in place to make an attractive dish.
Blend all ingredients (except pecans) thoroughly and form into ball shape. Crush pecans in blender and roll cheese ball in crushed pecans. Refrigerate.
Cook peas, fresh or frozen. Drain well. Cook mushrooms and onion in butter until tender. Stir in sugar, salt and a dash of pepper. Add peas and pimiento. Cover and heat.
Mix pineapple and sugar in a sauce pan. Boil for 3 minutes. Add jello and let cool. Add cream cheese, apples, celery and pecans to mixture. Add cool whip and refrigerate.
Thaw spinach; squeeze out all water. Add Ranch and mayonnaise. Mix together; chill. Serve with celery and carrot sticks.
Tear spinach and put in bowl. Add bean sprouts, green onions and mix well. Sprinkle eggs and bacon on top.
Melt butter in skillet and saute onions, celery, and parsley. Pour over bread crumbs in very large bowl. Add all seasonings and toss together well. Pour in enough broth to moisten. Add beaten eggs and mix well. Pack lightly into crockpot. Cover and set to high for 45 minutes then reduce to low to cook for four to eight hours.
Cook onions slowly in butter and oil in covered saucepan for 15 minutes. Uncover and raise heat to moderate; stir in salt and sugar. Cook 30 to 40 minutes, stirring frequently, until onions are deep golden brown. Sprinkle in flour and stir for 3 minutes. Take off from heat and blend in boiling bouillon. Add wine. Season to taste and return to heat. Simmer partially covered for 30 to 40 minutes.
Put pie filling in a pie plate. Trim bread, then place on top of filling. Melt the margarine; add sugar, flour and egg. Mix well. Pour on top of bread. Bake at 350° for 30 minutes.
Combine first five ingredients and pour into a 9 x 13-inch greased pan. Sprinkle 1 box yellow cake mix over pumpkin mixture. Drizzle oleo (melted) over cake. Bake at 350° for 1 hour or until a knife comes out clean. Serve with Cool Whip.
Blend well and add sliced cucumbers. Will keep for a week or more in refrigerator. Be sure to store in a sealed container.
Cut meat into 3/8-inch to 1/2-inch strips. Marinate in refrigerator overnight or up to 2 days. Lay meat on foil-covered oven racks and let dry at less than 150°. Drying will take approximately 6 to 8 hours. Store in airtight containers (Mason jars) at room temperature. It can also be frozen. Teriyaki sauce can be substituted for the Worcestershire for a sweeter version.
Make graham cracker crumb crust. Put in an 8 x 13-inch glass baking dish. Must be cold before you put in mixture.
Brown and drain beef. Add spuds, chopped onion, bouillon cubes and enough water to cook potatoes. Cook vegetables until tender, then add tomato juice, brown sugar, butter and chili powder. Let simmer for 15 minutes, then add corn and cooked macaroni. Let simmer slowly for 10 minutes.
Prepare Jell-O as directed on package. Put in refrigerator until almost jelled. Stir in blueberry pie filling. Chill until set. Slice bananas and put on Jell-O, then sprinkle nuts over bananas and add Cool Whip on top.
Crust: Mix butter, flour and nuts together. Press into a 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Cream shortening and sugar until smooth. Add egg and vanilla; mix well. Add dry ingredients (flour, baking powder and salt) alternately with liquid until well mixed.
Mix all ingredients together and make small balls. In double boiler, melt 1/2 cake paraffin.	Stir in 6 ounces chocolate bits (melted, may require more chocolate bits). Dip peanut butter balls in mixture and cool on rack.
Mix jello and boiling water. Add strawberries, pineapple and bananas; stir well. Put half the mixture in refrigerator until congealed. (Leave other half on counter.)
Beat egg whites. Slowly add sugar, salt and vanilla. Fold in crackers and pecans. Pour into buttered pan and bake for 30 minutes at 300°. Serve with whipped cream on top.
Sift dry ingredients. Cream sugar and butter. Blend in eggs. Add flour and milk alternately; blend in rind and juice. Drop by teaspoonfuls on greased sheet. Bake at 350° for 8 to 10 minutes. Frost with orange icing, if desired.
Preheat oven to 375°. Mix Parmesan, bread crumbs and pine nuts together with 1 tablespoon olive oil for topping. Set aside. Steam spinach; drain and set aside.
Brown together hamburger, onion, green pepper and celery; salt and pepper to taste. Add the remaining ingredients and pour into baking dish. Cover with additional grated cheese and bake at 350° until cheese is melted.
Cook cauliflower with 1/2 of the broth for 5 to 10 minutes. Cook broccoli, mustard seed and dill weed with the rest of the broth until tender. Put cooked cauliflower, broth and mace into blender. Blend until smooth. Pour this mixture and broccoli mixture into 1 big soup pot. Fry onions in butter in frying pan. Add to soup. Add salt. Shake 1 cup of milk with flour in gravy mixer. Add slowly. Add the remaining milk. Cook until thick and bubbly. Add cheese right before serving. Serve after cheese melts.
Cream melted shortening and sugar together. Add eggs. Mix. Add bananas. Stir baking soda and warm water together and add to mixture. Add plain flour, salt and nuts. Pour into greased loaf pan. Bake at 325° for approximately 1 hour. Insert toothpick in center to check if done.
Combine soup and sour cream in a flat bowl large enough to hold a flat corn tortilla. Combine olives, onion and cheese. Pour enough sour cream mixture to sparsely cover bottom of Pam-sprayed 9 x 13-inch pan. Fry each tortilla soft, blot on paper towels. Dip each tortilla, both sides, in soup/sour cream mixture and place 2 tablespoons of cheese/onion/olive mixture in middle. Roll and place in pan. Bake at 350° until bubbling (about 30 minutes).
Bring all ingredients to a boil. Take off heat. Add broken pieces of biscuits in it. Let soak.
Boil water in saucepan. Add raisins and simmer until tender (3 to 5 minutes). Combine sugar, cornstarch and salt; stir into hot raisins. Cook slowly, stirring constantly, to a full rolling boil. Boil 1 minute. Remove from heat. Blend in lemon rind and juices. Pour hot filling into pastry-lined pie pan; dot with butter and cover with remaining pastry. Bake in hot oven (425°) for 30 to 40 minutes. Serve warm, plain or with ice cream.
Heat oven to 375°. Mix thoroughly butter, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in half. Blend food color in 1/2 of dough. Shape a teaspoon of dough from each half into 4-inch rope-like dough. Roll them on lightly floured board. Place ropes side by side; press together lightly and begin twisting. Complete each candy cane cookie, one at a time. Place on ungreased baking sheet. Curve top of cookie to form the handle of the cane. This is fun to do with children for the holidays.
Mix flour and dry yeast together. Mix egg and sugar together. Add water and margarine to flour and yeast mixture. Add egg and sugar mixture. Let set for 15 to 30 minutes. Refrigerate. Can be refrigerated for one week. Bake rolls at 400° until brown.
In 9-inch pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk. Pour over chicken. Sprinkle with cheese. Mix butter with bread crumbs. Sprinkle over cheese. Bake at 400° for 20 minutes or until hot. Serve with rice or noodles.
Saute onions about 3 minutes in oil, then add peppers and garlic; saute 2 more minutes.
In a large mixing bowl, beat butter on medium-high for 30 seconds. Add the sugar and the vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, sesame seeds and pecans. Divide dough in half. If dough is too sticky, wrap each piece in plastic wrap and chill in refrigerator about 1 hour.
Mix Cool Whip, cream cheese and Eagle Brand milk together. In oven, toast the coconut, pecans and stick of margarine at 350° until brown; stir occasionally. In microwave, heat the caramel topping.
Mix soup, garlic and Cheez Whiz together. Add chicken. Cook noodles. Combine all ingredients; put in casserole dish. Top with crushed onion rings or corn flakes. Bake at 350° for 45 minutes.
Mix in 9 x 9-inch pan, reserving 1/2 cup cheese for later. Bake at 350° for 35 to 40 minutes (until solid). Sprinkle remaining cheese on top. Let stand 5 minutes.
Combine macaroni and vegetables. In small bowl, mix remaining ingredients well. Pour over macaroni mixture and toss well. Cover and refrigerate until chilled.
Mix together the first 6 ingredients. Separate biscuits. On floured surface, roll into 5 x 3-inch ovals. Spoon tuna mixture into 4 ovals. Top with 4 ovals. Moisten between edges with a little milk; seal them by pressing with fork. Cut desired shapes from remaining ovals. Place on top; brush surface with egg. On ungreased baking sheet, bake in a 375° oven for 15 minutes, or until browned. Serves 4.
Combine oleo, sugar, flour, vinegar and eggs, add coconut. Blend well. Pour into pie crust. Bake at 300 degrees for 45 minutes or until it does not shake.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press firmly on bottom of 9-inch spring-form pan. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake for 45 minutes or until center is set. Top with sour cream. Bake 5 minutes at 425°. Cool. Top with pie filling.
Remove 1 cup V-8 juice. Dissolve gelatin in juice. Heat to boiling point the remaining V-8 juice. Remove from heat. Pour into a mold or casserole. Add gelatin mixture. Add bell pepper, celery, Lea & Perrins and lemon juice. Add salt and pepper to taste. Stir well. Cover with foil. Cool 8 to 12 hours.
Mix first 4 ingredients together. Add Cool Whip and nuts. Mix well. Chill.
Cream butter and sugar. Add egg yolks. Mix dry ingredients together. Add to batter alternately with sour cream, mixing well. Add vanilla. Fold in egg whites. Mix well. Pour in 4 prepared round cake pans. Bake in preheated 315 degree oven for 15 to 30 minutes or until cake springs back when touched with fingers in center.
Mix (margarine) butter, brown sugar and oats together. Bake in a greased jelly roll pan (15 x 18 x 2-inch) or on a cookie sheet with 1-inch sides at 350° for 15 minutes. While still warm, spread peanut butter over baked mixture. Melt chocolate chips and spread over peanut butter. Cool in refrigerator. Cut into squares.
Brush the dough with a little olive oil. Spread tomato sauce over the dough to within 1/2-inch of the edge. Distribute olives, anchovies and capers over sauce. Sprinkle with cheese. Drizzle with the remaining olive oil.
Cook potatoes in jackets, cool and slice. Fry bacon. Add onion and bacon to potatoes. In small amount of bacon grease, blend in sugar, flour, salt and pepper until smooth. Remove from heat and add vinegar and water, stirring until well blended and smooth. Pour over potatoes and mix. Best if not refrigerated.
Melt butter in large saucepan; stir in brown sugar. Stir in oats, salt, baking powder and almond extract; mix well. Stir in walnuts. Pat into 10 x 13-inch baking pan. Bake at 350° for 20 to 22 minutes. Cool; cut into bars. Makes 2 to 4 dozen cookies, depending on bar size.
Combine cheese and butter in a large bowl. Combine remaining ingredients and gradually add to cheese mixture until dough is no longer crumbly. Shape into a ball. Use a cookie press to shape dough into straws. Cut into 2 inch lengths. Bake at 375° for 10 to12 minutes until lightly browned. Store in air tight containers with wax paper between layers.
Heat oven to 375°. Mix cake mix, margarine and water until blended. Pat into greased 13 x 9-inch baking pan. Bake 20 to 22 minutes.
Thaw the frozen hash browns. Cut the onion in small chunks. Mix all the ingredients. Put in a 9 x 11-inch glass Pyrex dish. Top with Parmesan cheese and a dab of butter. Bake at 350° for 1 1/2 hours. Serves 10.
Bake pie shells. Mix chopped pecans, coconut and margarine. Cook on stove until lightly toasted. Set aside to cool. Mix the cream cheese, Eagle Brand milk and Cool Whip. Put 1/2 of cream cheese mixture in pie shells. Drizzle caramel syrup and top with 1/2 of pecan mixture. Repeat and top with pecan mixture. Freeze overnight; thaw about 20 minutes before serving.
Cut crust off bread slices, then cut slices in half (rectangles). Mix chives in cream cheese. Spread mixture on each bread slice. Roll bread up, then wrap 1/2 slice of bacon around rolled bread. Secure with toothpick. Bake in a 350° oven for 20 to 30 minutes. Check after 10 to 15 minutes and turn wraps over to prevent overbrowning on bottom. Drain on towels and serve warm. Enjoy!
Blend margarine, flour and pecans well. Press into a 9 x 13-inch baking pan. Bake in preheated 350° oven for 15 to 20 minutes. Cool completely. Blend cream cheese and sugar until smooth. Fold in Cool Whip; spread over crust. Mix small packages of instant pudding and milk; chill for about 5 minutes. Spread over cream cheese mixture, spreading carefully to make smooth layer. Do not stir. Spoon Cool Whip on top of chocolate layer. Garnish with almonds. Cover and refrigerate until serving time.
Dissolve gelatin in boiling water. Cut up cream cheese and add to gelatin. Add half and half and pour into ring mold. Chill until firm. Unmold on serving dish. Mix fruit and nuts together and place in the center of jelled ring. Serves 6 to 8.
In a 10-inch skillet, cook meat and onion until meat is brown. Drain meat. Stir in water, noodles, sauce mix, water chestnuts and vegetables. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 10 to 15 minutes, stirring frequently. Makes 5 to 6 servings.
Chop cabbage for cole slaw. Sprinkle with salt and let stand 1 hour before squeezing out the liquid. Add the green pepper and celery. Mix the vinegar, water, sugar and celery seed in a saucepan; boil 1 minute. Cool and pour over vegetables. Freeze in plastic containers. Tastes just like fresh cole slaw when thawed.
Sift flour with baking soda. Cream butter or margarine, gradually adding sugars and creaming until very light and fluffy. Blend peanut butter into creamed mixture and then beat in the eggs. Stir in flour mixture. Form dough into small balls and place on ungreased cookie sheets. Flatten slightly with tines of fork. Bake in 350° oven for about 10 to 12 minutes. Makes about 5 to 6 dozen.
Drain sweet potatoes; mash with electric mixer; add remainder of ingredients to potatoes and beat mixture until smooth. Pour into greased oblong or square 2-inch glass baking dish. Sprinkle with topping and bake at 375° for 40 minutes.
In saucepan, combine 2/3 cup of syrup with the remaining ingredients. Simmer, uncovered, for 10 minutes. Pour over peaches; cool, then cover and chill at least 24 hours. Serve at room temperature.
Beat egg and sugar until fluffy. Add cocoa and mix well. Now add oleo and beat thoroughly. Fold in pecans and wafer crumbs. Put in an 8-inch pie pan and chill several hours. When ready to serve, garnish with Cool Whip.
Blend all ingredients together. Put in tightly covered container and refrigerate. Makes 2 cups. Use within a month. The sauce and finely cut lettuce is all you need to go on your hamburger.
Cream butter and sugar; beat in eggs, one at a time. Cream sugar and eggs until they are light and fluffy. Sift flour, baking powder and salt. Add flour and milk with vanilla into sugar mixture alternately. Bake in 350° oven in 3 (8-inch) layer pans for 30 minutes until done.
Crush tomatoes; chop cilantro and onions. Remove all seeds from peppers and chop finely. Combine all ingredients. Chill before serving.
Combine all ingredients well. Roll in small balls. Bake at 400° about 8 to 10 minutes.
Sift sugar, baking powder, salt and vanilla into medium bowl. Cut in shortening with pastry blender until mixture resembles coarse cornmeal. Add eggs; mix	with fork until dough holds together and becomes smooth. Mix with hands until well combined. Wrap in waxed paper; refrigerate overnight.
Drain peas and carrots. Add milk and onion salt. Peel potatoes; cream well. Pour over peas. Dot with butter; sprinkle with pepper. Pour grated cheese over all. Cook in a 6 x 10-inch baking dish for 10 minutes in a 300° oven.
Melt chocolate and peanut butter in double boiler. Pour on wax paper on cookie sheet. Put chocolate chips in and mix until melted. Chill.
Boil yams until done but firm. Peel and slice, then place into semi-deep pan. Slice butter or margarine over yams. Add sugar evenly on top of yams. Pour syrup even with top layer of yams. Cook/bake at 325° uncovered until syrup is thick.
Combine butter and shortening. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans over batter. Bake at 325° for 1 hour and 25 minutes or until done. Cool in pan about 15 minutes. Remove and let cool.
Cut each breast into 12 pieces. Combine bread crumbs, Parmesan cheese, salt, thyme and basil. Mix well. Dip chicken in margarine. Roll in crumb mixture. Place on baking sheet and bake at 400°.
Combine all ingredients and bake in a 9-inch iron skillet at 450° for 35 minutes.
Combine all ingredients except potato chips. Place into greased casserole. Cover with chips and sprinkle with paprika. Bake 30 to 40 minutes at 350°. Makes 6 servings.
Whip the cream and add softened cream cheese and salad dressing; blend. Add pineapple, marshmallows and drained oranges. Mix well and let stand 24 hours in refrigerator. Makes 20 servings.
Melt butterscotch chips and peanut butter. Add Rice Krispies and mix. Put half of mixture in 8 x 8-inch dish and chill. Melt chocolate chips, powdered sugar, butter and water. Pour over Rice Krispies mixture. Put the remaining Rice Krispies mixture on top and chill. Cut into squares before it gets firm.
Shape meat into 8 to 10 small balls. Saute in hot fat in skillet until lightly browned. Add bread crumbs to meat first. Combine remaining ingredients and pour over meat balls. Continue cooking over medium heat, basting frequently with sauce for about 15 minutes. Serve over cooked spaghetti or rice.
Beat egg; stir in rice, poultry seasoning, salt and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into fifteen 1-inch balls. Roll in bread crumbs. Heat oil (2 to 3 inches) in a 2-quart saucepan to 375°. Fry rice balls until golden brown; drain. Makes 15 Rice Puffs.
Brown chops in fat. Spread rice in 13 1/2 x 9 x 2-inch deep baking dish. Spread all but 1 tablespoon of the dry onion soup mixture over rice. Drain mushrooms and reserve liquid. Spread mushrooms and pimento over rice. Add enough hot water to mushroom liquid to total 3 cups liquid. Pour over rice. Arrange chops on top and sprinkle with remaining 1 tablespoon onion soup mix. Cover tightly and bake at 350° for 45 minutes to 1 hour. Remove foil and continue cooking for about 10 minutes or until the excess liquid evaporates.
Melt chocolate over very low heat. Cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixer bowl to soften. Add flour mixture, 3/4 cup buttermilk and vanilla. Mix to dampen flour. Beat 2 minutes at medium speed on mixer, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into three 8-inch pans. Bake at 350° for 30 to 35 minutes.
Melt yeast in water. Mix all ingredients and make a workable dough. Knead slightly and roll over to 1/2-inches thick on floured board. Cut in desired shapes. Brush with melted butter. Cook at 325° for about 20 minutes. Refrigerate unused dough until ready to cook.
Cook ground beef and onion together and drain. Mix spaghetti sauce mix, tomato sauce, mushrooms, cheese, sour cream and half of the melted margarine together and pour in a baking dish. Unroll the crescent rolls over the mixture. Pour remaining margarine over the rolls. Bake until brown at about 400°.
Crust: Blend and chill first 3 ingredients for 1 hour. Divide dough into small balls; put in small cupcake pan. Shape into crust with knuckle and finger.
Mix all together and roll in small balls. Place on greased cookie sheet and flatten slightly with a fork. Bake 10 minutes at 325°. Roll in powdered sugar when cool.
Beat bananas very fine and add soda. Cream butter and sugar in a separate bowl and add egg; beat well. Mix bananas with butter mixture. Beat well. Add nuts. Cook in a greased loaf pan in 325° oven for 45 minutes or until toothpick stuck in middles comes out dry.
Brown sausage and drain. Cut vegetables finely and saute in part of sausage drippings. Bring 4 1/2 cups water to boil. Add rice and packages of soup (dehydrated). Cook until rice is done. Bake 1 hour at 350°. The last 15 minutes, spread cream of mushroom soup over top and cover with slivered almonds. Serves 12 to 14.
Mix the sugar, dry mustard, salt and onion and add 1/2 of the vinegar. Add oil gradually. Beat in remainder of vinegar. Add celery seed last. Mix all together in blender or food processor. The dressing becomes very thick and is excellent for cole slaw. Add to slaw just before serving. Keeps in refrigerator very well.
Thaw strawberries. Mix jello package with thawed Cool Whip. Add cottage cheese and strawberries. Mix or fold all together. Enjoy.
Cook frozen broccoli according to package directions in salted water until tender, drain. Arrange stalks in greased 12 x 7 1/2 x 2-inch baking dish. Layer chicken on top. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° about 35 minutes or until heated. Trim with pimento strips if desired. Serves 6 to 8.
Soften cream cheese; add mayonnaise, lemon juice and salt. Beat until creamy. Add fruit and nuts; fold in whipped cream. Put into dish or mold and refrigerate. May substitute Dream Whip for heavy cream.
Mix ingredients in given order. Do not be afraid to heap cups of zucchini. Pour mixture into 3 greased and floured medium size loaf pans. Bake 1 hour in a preheated 350° oven.
In large saucepan, heat the oil over high heat. Add onion, cook 5-7 minutes. Add zucchini and cook until soft. Stir in chicken broth, lemon juice and spices. Bring to a boil. Reduce heat and simmer for 20 minutes. Process in blender until pureed. Serve either hot or cold. May use more zucchini, or broth. Parsley gives the soup a light green color. This soup freezes well.
Wash green beans; trim ends and remove strings. Cut into 1 1/2-inch pieces. Place beans and onion in a 1-quart baking dish. Add broth and pepper. Cover and microwave on High 11 to 13 minutes or until beans are tender, stirring twice. Let stand, covered, 5 minutes. Yields 4 servings.
Combine first 7 ingredients, mixing well. Shape into 1-inch balls. Cook meatballs in skillet until lightly browned; drain. Place meatballs in 13 x 9 x 2-inch baking dish.
Mix ice cream with strawberries and cookies. Pour into pie shell. Place in freezer; cover tight. Freeze firm. Remove from freezer 10 minutes before slicing.