HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and sugar together; set aside. In saucepan, melt butter, Crisco, cocoa and water. Bring to boil. Add flour and sugar mixture. Add remaining ingredients. Mix and pour into a 9 x 13-inch buttered baking dish. Bake for 15 minutes in a 400° oven.
Combine bread cubes, sharp cheese and sausage in 9 x 13-inch buttered pan. Pour eggs beaten with 2 1/2 cups milk over. Cover and refrigerate overnight.
Cook first 4 ingredients until melted and thick. Cool to room temperature. Line a 9-inch pie tin with vanilla wafers. Alternate layers of ice cream and fudge. Freeze 3 to 5 hours. Top with pecan halves, if desired.
Combine in covered jar. Serve on greens, meat, tossed vegetables or fruit salad. Makes 1 cup. Shake well before using.
Mix salt, sugar, shortening and yeast.	Then add part of flour; then add eggs and rest of flour. Let rise; make into rolls. Let rise again. Bake 15 to 20 minutes in a 400° oven.
Mix flour, sugar and butter together until crumbly. Set aside. Mix molasses, water and soda together and then pour into crumb mixture and mix thoroughly. Pour into unbaked pie shell and bake at 450° for 10 minutes and then reduce oven heat to 375° and bake 30 minutes.
Brown hamburger and onions together. Add remaining ingredients; bring to a boil. Pour into a casserole dish. Put biscuits on top; bake at 375° for 20 minutes, or until biscuits are done.
In a large bowl, layer all ingredients. When all are layered, cover completely with mayonnaise and seal edges. Chill at least 1 hour. Toss and serve.
Mix first 3 ingredients together and spread into a 9 x 13-inch pan. Press down firmly. Beat next 3 ingredients together for 10 to 15 minutes. Spread mixture evenly over unbaked graham cracker crust. Cover with thinly sliced bananas. On top of this, spread the well-drained pineapple and then top with the whipped topping. Sprinkle cherries and nuts on top. Refrigerate overnight. This keeps several days in the refrigerator so it may be made two days ahead of the time you need it.
Mix shortening and sugar together; add bananas, then egg. Alternate dry ingredients with milk. Add walnuts last. Let stand about 5 minutes before baking (use loaf pan) at 350° for 60 minutes (or until knife inserted in middle comes out clean).
Fix cooking bag by directions. You have to get in bag twice after it is cooking. Be careful; very hot. Put deer in bag. Add soup mix and cup of water. Cook this at 300° in oven for 30 minutes. Cut carrots and celery into chunks. Along with diced onions, add carrots and celery to deer when 30 minutes is up. Put back in oven for 30 more minutes. Peel and cut potatoes into chunks. Add after the next 30 minutes is up, along with seasoning. Cook an additional hour. Open and serve.
Chop all vegetables into bite-size pieces. Drain black olives. Mix all vegetables, olives and cooked, cooled pasta into large bowl. Pour envelope of dressing over mixture. Then pour bottle of dressing over that. Add enough mayonnaise to make moist. Cover. Serve chilled.
Sift flour; measure and resift 3 times with soda and salt. Melt chocolate over hot water and cool. Cream shortening, adding sugar gradually; add whole eggs and beat until fluffy and light colored. Stir in melted chocolate. Add flour mixture in small portions alternately with sour cream, stirring well after each addition. Add vanilla, then stir in boiling water or coffee. Turn into 2 (8-inch) greased cake pans which have been buttered and lined with buttered wax paper. Bake in a 350° oven for 25 to 30 minutes. Cool and spread with icing.
Cream butter and sugar. Add eggs and mix well. Add flour and crushed bananas alternately. Add soda last. Cook in 2 greased and sugared loaf pans for 45 minutes to 1 hour until done at 375°.
Beat well the egg. Add squash, milk, oil and sugar. Beat well to mix. Add flour, sifted with salt, baking soda and cream of tartar. Blend well. Turn into greased muffin pans. Bake in 400° oven about 20 minutes. Makes 1 dozen.
Mix cake mix according to box directions. Pour cake mix in 2 cake layer pans. Bake at suggested temperature for suggested time.
Slice tomatoes 1/4-inch thick. Beat eggs in a small mixing bowl until light and fluffy. Set aside. Combine cornmeal, salt and pepper; spread on plate. Dip tomato slices in egg. Coat with cornmeal mixture. Heat oil and butter in large frypan. Fry tomato slices until golden brown on both sides. Remove from pan. Drain on paper towels. Serve immediately. Makes 4 to 6 servings.
Combine 1/2 cup yogurt, carrot, celery, 1 tablespoon green onion and 1/4 teaspoon dill. Mix well. Cover and chill.
Lightly spray pan with oil. Place flounder in pan; cover with mixed ingredients. Sprinkle with parsley and paprika. Bake 25 to 30 minutes at 350°.
Mix cornstarch (or flour) and sugar with 3 tablespoons cold water. Stir into hot water in a double boiler. Cook until thickened (20 to 30 minutes). Add butter, lemon juice and lemon rind. (Cook 2 to 10 minutes longer.)
Cut each biscuit into quarters. Shake pieces in bag filled with cinnamon and sugar. Put in ungreased Bundt pan. Pour remaining sugar and oleo over the top. Bake at 350° for 45 to 50 minutes.
Boil spaghetti until al dente; drain. Heat oil in skillet, add garlic and stir 1 minute. Add broccoli; saute for 2 minutes or until tender-crisp, then transfer to a heated dish. Add chicken to skillet and saute until no longer pink, about 5 minutes. Toss pasta with broccoli and chicken. Garnish with parsley, sprinkle with pepper and serve. Serves 6.
Measure popcorn into buttered bowl (4-quart or larger). Combine together in heavy 1 1/2-quart saucepan the sugar, water, corn syrup, salt and vinegar. Stir over heat until sugar is dissolved; cover. Bring to boil and let boil briskly for 3 minutes. Uncover; insert candy thermometer and cook mixture until hard ball stage, 260°. Remove from heat; stir in vanilla. Pour over popcorn. Stir with large buttered spoon. Immediately form balls; handle gently to avoid packing. Use butter on hands if necessary.
Sift meal and flour together. Add all dry ingredients and onion. Beat in eggs and catsup. Mix all other ingredients in and add equal amounts of evaporated milk and water until stiff batter is formed. Drop into hot oil by teaspoon. Cook until golden brown.
Place unwrapped block of cream cheese on microwavable plate; top with chili and cheese. Microwave on High for 45 seconds. Sprinkle with cilantro. Serve with assorted crackers.
Mix together; if too thick, add a little pineapple juice. Pour into crust.
Melt butter in baking dish. Mix sugar, flour and milk together. Pour in the center of the butter. Pour peaches into the mixture. Bake at 350° until done.
Into a well buttered baking dish, put bread and cheese. Beat eggs, milk and dry mustard slightly and pour over bread and cheese. Bake in a 325° oven for 3/4 hour or until firm.
Mix margarine, butter, sugar and cream cheese. These should be soft (room temperature). Then alternate eggs, flour and flavor. Put in cold oven; set at 300° for 1 hour.
Mix together thoroughly and store in an airtight container. Mix desired amount with water when ready to use.
Cut the top from the squash or cut squash in halves lengthwise. Steam until nearly cooked (1/2 hour or more). Remove from the water; scoop out inside about 1-inch all around and all the squash from the top. Sprinkle the inside with salt and add stuffing.
In large bowl, combine 2 1/2 cups flour and yeast. In saucepan, heat milk, water, 2 tablespoons white sugar, salt and Crisco until warm. Stir to melt Crisco. Add to dry ingredients in mixer bowl. Beat at low speed 1/2 minute. Beat 3 minutes at high speed. By hand, stir in enough flour to make soft dough. Turn on floured surface. Knead until smooth. Cover 20 minutes. Punch down. In saucepan, combine brown sugar, melted butter and corn syrup. Cook until blended; spread on bottom of well-greased muffin tin. Also add nuts. Roll dough to 2 x 10 x 6-inch. Spread with softened oleo. Combine 1/2 cup white sugar and cinnamon. Sprinkle over dough. Roll up. Slice into 1-inch rolls. Cover; refrigerate 2 to 24 hours. Remove and raise 20 minutes. Bake at 450° for 25 minutes.
Combine cream cheese and mayonnaise in mixing bowl. Add remaining ingredients and mix until well blended. Chill it and serve it with crackers or fresh vegetables. Yields 6 to 8 servings.
Preheat oven to 425. Combine flour, milk, eggs, and nutmeg. Beat lightly and leave batter a little lumpy. Divide butter and melt in two 9-inch pie pans. When pans are hot divide batter equally between pie pans. Top with sliced apples and bake 15-18 minutes or until golden brown. Sprinkle with powdered sugar and serve with your favorite syrup.
Pull each biscuit apart and roll out in flour. Wrap biscuit around a piece of apple and place in a 9 x 13-inch pan. Use all the biscuits and apples, this will make 20. In a pan, melt margarine, sugar and water. Pour over apples. Sprinkle with apple pie spice or cinnamon. Bake at 350° for 45 minutes to 1 hour. You can serve with ice cream or Cool Whip.
Chop parsley; combine dry ingredients. Dip fish in mixture and deep fry at 375° until golden brown.
Combine cornmeal, corn, sour cream and eggs. Heat frying pan and oil. Pour 1/2 cornmeal mixture into frying pan. Top with cheese and crumbled ground beef. Add jalapeno (if you like it hot). Add onion. Cover with remaining cornmeal mixture. Bake at 350° for 45 minutes.
Mix ingredients together in a large mixing bowl. (Save 2 ounces of grated Cheddar cheese for topping.) Bake, covered, in a greased pan at 350° for 1 1/4 hours. Bake another 1/4 hour, uncovered.
Put into a 3-quart saucepan 2/3 cup Pet milk (1 small can), 2 cups miniature (or cut up) marshmallows and the undiluted frozen orange juice. Stir over medium heat until marshmallows melt; take off heat. Stir in the 3/4 cup nut meats, 1 cup mixed candied fruit and 1/4 cup candied cherries. Stir in well a mixture of 4 cups finely crushed graham cracker crumbs, 1 teaspoon cinnamon and 1 teaspoon cloves. Press firmly into a loaf pan (or pans) lined with wax paper. Cover tightly. Chill 2 days.
Mix all ingredients well. Spray muffin tin with Pam and pour mixture in, filling about 2/3 full. Bake 12-15 minutes on 450 degrees.
Bring to a boil 3 cans beef broth or 2 beef bouillon cubes and water. Add noodles. Cook until done; add green beans, drained. Brown ground beef and chopped onion. Drain off grease and add to cooked noodles and beans. Heat again and serve. This is also good with a can of mushroom soup added.
Preheat oven to 350°. Cook hamburger meat and minced onion together, then drain. Add taco sauce, salt and pepper and cook together for about 3 minutes. Add rice and beans to hamburger mixture and stir together. Take 9 x 13-inch casserole dish, pour tortilla chips on bottom then mash chips and sprinkle with water until they're moist. Pour mixture on top of chips and layer top with American cheese. Bake about 20 minutes or until cheese is melted.
Cream together butter, sugars, egg, water and vanilla. Fold in dry ingredients. Drop by tablespoons onto greased cookie sheets. Bake at 350° for 10 minutes.
Wash and grind cranberries. Stir in sugar, apples and pineapple. Let stand 1/2 hour. Dissolve jello in boiling water and when it starts to congeal, stir in fruit mixture. Add 1/2 cup nut meats, if desired. Pour into mold and chill until firm.
Mix flour, sugar and salt in bowl. Add eggs, pineapple, water and coconut. Pour into unbaked pie shells. Cook in 400° oven until pie begins to brown, then reduce heat to 300° until pie is firm. Makes 2 pies.
Add sugar to boiling water. Pour over mint leaves in tea pot. Stir. Let stand for 5 minutes. Pour over 1 fresh mint leaf in each cup. Serving Size: 12. Preparation Time: 0:30.
Pour broken pecans into pie crust. Melt chocolate, butter and sugar in double boiler. Beat eggs; add salt and vanilla. Stir into chocolate mixture which has cooled partially. Pour this over the broken pecans in the pie shell. Bake at 350° for 30 to 40 minutes.
Wash mushrooms. Carefully remove stems from caps. Chop stems. Trim root end of scallions and then chop scallions, including green tops. Melt 2 tablespoons of butter in frying pan. Saute chopped stems and scallions. Mix with grated cheese in bowl. Salt and pepper to taste. Melt remaining butter. Brush inside and outside of each mushroom cap with butter. Place in shallow baking pan. Mound cheese mixture into each cap. Sprinkle with paprika. Bake at 375° until mushrooms are cooked and cheese is bubbly. Serve hot.
Dissolve sugar in boiling water. When cool, add lemon juice. Pour in fruit jar and seal or put in refrigerator. Keeps indefinitely. Dilute with cold water to suit taste.
Beat eggs, sugar and salt. Dissolve yeast cake in 1 cup warm water. Add to egg mixture. Melt shortening in 1 cup warm water. Add to the same mixture. Add flour. Beat in large bowl.
Saute ground beef until browned. Add onions and cook until tender. Add remaining ingredients and stir over low heat until cheese melts. Spoon into chafing dish and keep warm. Serve with chips or crackers. Freezes well. (Men love this!)
Bring to a boil for 2 minutes. Put crackers on sheet cake pan. Pour butter mixture over crackers. Bake at 350° until bubbles.
Thaw hash browns, then mix all ingredients together in a large bowl and stir until potatoes are well coated. Pour into 3-quart casserole dish sprayed with Pam. Bake at 350° for 1 hour, uncovered.
In a medium mixing bowl, combine cake mix, pumpkin, eggs, milk, baking powder and baking soda. Beat with electric mixer on low speed until well combined. Beat on medium speed for 2 minutes, scraping sides of bowl frequently. Spread batter evenly in a greased 10-inch fluted tube pan. Bake in a 350° oven for 40 to 45 minutes. Cool 10 minutes. Remove from pan. Cool completely on wire rack.
Pour mixture into unbaked pie shell. Bake at 325° to 350° for about 35 to 45 minutes or until toothpick inserted comes out clean.
Dissolve Jell-O in boiling water. Add oranges, fruit cocktail, pecans and bananas. Stir gently. Pour 1/2 of mixture into lightly oiled 9-inch square dish. Chill until firm. Combine cream cheese and sour cream. Beat until smooth. Spread over Jell-O layer and chill slightly. Pour remaining Jell-O mixture on top. Refrigerate.
Cut venison in strips with grain. Mix all ingredients and marinate meat overnight. Remove and dry with paper towels. Place on cookie sheet. Dry in 200° oven for 6 to 8 hours or until dry to touch. Cool and store in tightly sealed jar.
Place the 1/2 noodles, the chicken and lettuce in large bowl with water chestnuts and green onion. Mix sugar, vinegar, hoisin sauce, sesame oil and soy sauce. Pour sauce over chicken and remaining noodle. Toss before serving. Makes 4 to 6 servings.
Prepare bottom crust by mixing together flour, butter and pecans until crumblike. Press mixture into greased 13 x 9-inch baking pan. Bake at 350° for 15 to 20 minutes until lightly golden. Cool.
Brown okra in 1/2 cup oil in saucepan. Drain okra, removing excess oil. Put okra aside. Using remaining 1/2 cup oil, mix flour and brown the flour making a roux. Add onions and bell peppers to the roux and saute for 3 minutes. Add smoked sausage to roux mixture. Add lima beans to roux mixture. Add 2 cups water and cook over medium heat for 25 minutes. Add fresh shrimp. Cook for 5 minutes. Add okra and cook 2 minutes longer. Salt and pepper to taste.
Preheat the oven to 375°. Heat the olive oil in a saucepan. Add the scallions, onions and garlic. Saute, stirring for 5 minutes. Place the veal and the onion mixture in a bowl. Chop the liver very finely. Add it to the mixture along with the bread crumbs, parsley and pepper. Blend well.
Mash up beans until smooth. Mix eggs, sugar, butter and then add beans. Stir in rest of ingredients and pour into pie shells. Bake 1 hour at 300°.
By hand, mix all ingredients. Roll out on floured board. Cut with cutter. Place on greased sheet. Bake at 400° for 10 to 12 minutes. Makes approximately 20 biscuits.
Make pudding. In separate bowl stir until well blended the whipping cream, Nestle Quik, vanilla, coffee and sugar. Refrigerate for 1 hour, then whip until very stiff. Stack four graham crackers with pudding between each (no pudding on top cracker). Frost with whipped topping. Refrigerate for a few hours. Keeps well. Makes 12 to 16 servings.
Peel sweet potatoes. Cut into large chunks. Place in heavy pan. Cover with water, sugar and butter. Cook slowly about 1 hour on low boil. Watch at the end, the water will have cooked away and the syrup will be thick.
Double boil until thick with 1/2 stick butter. Put in baked shell- beat whites and bake slowly until meringue is browned.
Preheat oven to 350°. Grease baking dish. Stir together spinach, cheese, lemon juice, salt, pepper and oregano.
Place uncooked rice in the bottom of a large casserole (3-quart). Add carrots, onions and celery in individual layers. Sprinkle with salt and pepper. Cover this with the meat. Add the tomatoes and water. Bake at 350° for 1 hour 15 minutes. Yields 6 to 8 servings.
Combine first 4 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring frequently. Remove from heat and stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace. Cover at once with 1/2 in melted paraffin wax.
Mix all ingredients in very large bowl. Put into pint jars or quart jars and store in refrigerator.
Place bread crumbs in large plastic bag. Add chicken and shake to coat chicken with bread crumbs. Heat oil in large nonstick pan (skillet) over medium heat. Cook on each side until browned. Add wine and next 4 ingredients. Cover. Reduce heat and cook 15 minutes, or until chicken is done. Remove chicken and mushrooms with a slotted spoon. Add lemon juice and mustard to skillet. Stir well. Cook 2 minutes. Spoon sauce over chicken and mushrooms.
Freeze cans of juice overnight, then set out of freezer hour before mixing. Seven-Up should be chilled also. Mix all together in punch bowl and serve.
Tear cakes into bite size pieces and mix with 1 tub of Cool Whip. Mix sugar and cream cheese with mixer until smooth. Stir in other tub of Cool Whip, then mix with other cake mixture. Slice strawberries and mix with glaze. Layer in punch bowl, starting with cake mixture, then strawberry mixture. Continue layers, ending with strawberry mixture on top.
Mix together first 6 ingredients. In a measuring cup, mix milk, vinegar and soda. Add flour alternately with milk mixture to shortening mixture. Add apples. Grease 2 loaf pans and divide mixture into the 2 pans. Bake at 350° for 1 hour. Spread topping mixture on loaves when hot:
Cook and drain ground beef; add mustard, catsup and onions to your liking; mix well. Pour mixture into baking dish. Put a layer of cheese (any kind) on top. Place canned biscuits on top of cheese, covering completely. Cook slow until biscuits are brown.
Mix together the eggs and squash. Combine with flour, butter, bell pepper, onion, sugar, milk, salt, pepper, 3/4 cup cheese and bread. Place mixture in greased casserole and bake 15 to 20 minutes at 350°. Top with remaining cheese and the cracker crumbs; bake 20 minutes longer.
Beat shortening, maple syrup and egg. Sift together salt, flour and baking powder. Add to syrup mixture alternating with milk. Mix well. Add oatmeal, raisins and nuts. Drop by teaspoonfuls on greased baking sheet. Bake at 350° for about 15 minutes. Frost with Maple Syrup Frosting.
Combine flour, sugar, vanilla and egg yolk. Cut in oleo like coarse corn meal. Spread mixture in ungreased jelly roll pan and up sides 1-inch. Cover with 2 cans peach pie filling. Beat until stiff egg whites, cream of tartar and 1/2 cup sugar. Spread over peaches and sprinkle 1/2 cup walnuts over top. Bake until golden brown at 350° for 25 to 30 minutes.
Cook ground beef; drain off fat. Add onions, garlic, spaghetti sauce, tomatoes and undrained mushrooms. Mix well and simmer 20 minutes. Cook macaroni; drain and rinse with cold water. Pour half of the shells into deep casserole. Cover with half the tomato meat sauce. Spread half the sour cream over sauce. Top with slices of Provolone cheese. Repeat, ending with slices of Mozzarella cheese. Cover casserole. Bake at 350° for 35 to 40 minutes. Remove cover and continue baking until cheese melts and browns lightly. Serves at least 8.
Combine onion, garlic, soy sauce and oil. Cook 1 minute. Stir in rice, orange juice, water and water chestnuts. Microwave on High for 5 minutes. Stir in broccoli and mushrooms. Add chicken. Let stand 5 minutes.
Cook and drain noodles. Set aside. Saute chuck in 1 tablespoon butter until brown. Stir in tomato sauce and remove from heat. In a separate bowl, combine cheeses, sour cream, scallions and green pepper.
Layer refried beans, ground beef, sauce and cheese. Microwave on High for 8 minutes. Serve on Tostitos chips with tomatoes and lettuce.
In saucepan, combine 3/4 cup sugar, flour and salt. Stir in pineapple, sour cream and lemon juice. Cook and stir until mixture thickens and comes to boiling. Cook 2 minutes. Stir small amount of mixture into egg yolks. Return to hot mixture, stirring constantly. Cook and stir 2 minutes. Cool to room temperature and spoon into baked pie shell. Beat egg whites with vanilla and cream of tartar to soft peaks. Gradually add 1/4 cup sugar, beating until stiff and glossy. Spread top of pie; seal to edge of pastry. Bake at 350° for 12 to 15 minutes.
Boil all ingredients except Certo and remove from heat for 20 minutes. Heat again to rolling boil for 2 minutes, stirring constantly. Remove from heat; let stand 2 minutes. Add Certo and stir until mixture thickens. Pour into small jars and seal.
Cook spaghetti and drain. Stir in butter, Parmesan cheese and egg. Form a crust in buttered 10-inch pie plate. Sprinkle with 3/4 cup Mozzarella cheese. Cook ground beef and drain. Stir in sauce, sugar and oregano. Heat through. Put meat in crust on top of cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle remaining Mozzarella cheese on top. Bake for 5 more minutes.
Cook barley in water, covered, for 50 minutes. Stir occasionally. Add vegetables and simmer about 15 minutes, covered, or until tender. Add beef broth and cream of mushroom soup. Simmer and stir well a few minutes. If too thick, add a little more water. If too thin, add a little instant Potato Buds.
Drain sour cream through a double layer of cheesecloth in the refrigerator for at least 2 hours. Discard liquid. Add the other ingredients to sour cream. Cover dip and refrigerate for a few hours for flavors to blend. Serve with cut up raw vegetables. Makes 1 cup.
Cover with water. Let it come to a boil (not over 1 minute). Put in jars and seal. Be sure to use canning salt and vinegar. When you open a jar to cook, drain and rinse well with cold water. Let drain well, then batter and fry or put in stews.
Combine soup, mayonnaise and lemon juice in a saucepan. Cook until blended. Place rice in 9 x 13-inch pan. Arrange chicken and broccoli on top. Pour on soup mixture. Sprinkle cheese on top. Add bread crumbs and butter. Bake at 350° for 35 to 40 minutes.
Place potato slices in an ovenproof dish. Cut bacon into small pieces and fry. Add chopped onion and sausages, cut in half, and fry for 5 minutes. Remove from frying pan and place on top of potatoes. Beat eggs, milk and grated cheese together; add salt and pepper. Pour into dish with the rest of the ingredients. Bake at 375° for 45 minutes.
Preheat oven to 375°. In medium skillet, fry sausage until cooked. Drain sausage on paper towel. Save 2 tablespoons sausage grease. Saute onion and pepper in this for 2 to 3 minutes. Slice sausage links. Combine cheese and flour. Stir in sausage slices, green pepper and onions. Spread in pie crust shell.
Cut cake in 3 layers. Whip the whipping cream and chocolate pudding. Layer cake, frosting, bananas and nuts. Repeat second layer. Last, layer pineapple, nuts and coconut. Frost sides. Top with whole cherries.
Drain dill pickles. Place in large pan or bowl. Add sugar and vinegar; stir to mix. Add bag of spices; mix again for 3 days. Mix often.	Do not refrigerate. After 3 days, pickles will be crisp and sweet. Place in covered jars and refrigerate. Delicious.