HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour, shortening, sugar and salt. In separate bowl, mix together vinegar, egg and water. Combine all ingredients and chill at least 15 minutes. Yield: 3 (9-inch) pie crusts. Can be refrigerated 3 days or frozen if desired.
Brown garlic, onion, carrots and celery in 1 tablespoon hot grease. Add meat and dissolve in (1 cup) hot water the bouillon cube. Add cabbage and noodles and cover with water. Steam until noodles are limp and soft.
Rinse beans. Place in a large pot with ham bone and water. Bring to boiling. Reduce heat. Cover and simmer until beans are tender, about 3 to 3 1/2 hours. Remove bone and meat. When cooled, cut meat from bone and return to pot. Add remaining ingredients. Simmer for 30 minutes. Stir.
Mix all together; put in greased baking dish. Bake at 350° until golden brown.
Mash yeast with 1 teaspoon sugar and stir in about 3 tablespoons of lukewarm milk. Stir in 1 or 2 tablespoons of flour to a cake batter consistency. Let stand 10 minutes in a warm, but not hot, place. Mix the rest of the flour with cardamon and sugar. Melt half of the butter in the milk and add sugar mixture; stir well.
Mix eggs, water, sugar and cinnamon. Brush Coludia before baking.
Combine scalded milk, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water and combine with cooled milk mixture. Add about half the flour; beat well. Add enough of the remaining flour to make a soft dough. Mix thoroughly. Knead until smooth and satiny. Brush surface lightly with melted shortening, cover and let rise in a warm place, about 2 hours or until double in bulk. Turn out on board and roll dough 1/4 to 1/2-inch thick. Cut in rounds with biscuit cutter. Butter lightly with melted butter. Make a crease across the center of each round, using the dull edge of a knife; fold over. Bake in a 350° oven for 15 to 20 minutes.
Line cookie sheet with aluminum foil and cover with saltine crackers. Melt butter and margarine and add brown sugar. Bring to a rolling boil for 3 minutes. Pour over crackers spreading evenly. Bake at 400° for 5 minutes. Pour bag mini chocolate chips on top and spread evenly as they melt. Sprinkle with pecan chips. Refrigerate. When cooled, peel foil off back of candy and break into bite size pieces. Enjoy!
Mix all ingredients together. Roll in small balls. Bake on a greased cookie sheet for 10 minutes at 350°.
Place one pizza on greased baking sheet. Cut sausage into thin slices. Arrange sausage and olives on top. Sprinkle with half the cheese. Top with second pizza, upside-down. Cover with foil.
Cream butter and sugar; add eggs and beat together. Sift dry ingredients together and add to egg mixture. Add milk and beat well. Bake 1 1/2 hours at 350°. Icing is optional (caramel is good).
Cook broccoli. Drain and pour sauce over. Top with bread crumbs. Bake at 325° until it bubbles.
Brown beef and drain. Stir in spaghetti sauce, macaroni, onion and green pepper. Add salad dressing. Heat. Top with cheese.
Stir together graham cracker crumbs, sugar and butter. Press mixture evenly in bottom and up sides of a 9-inch pie plate. Bake at 350° for 8 minutes. Remove to wire rack and cool completely. Beat cream cheese and cream of coconut at medium speed with electric mixer until smooth. Add pudding mix, beating until blended. Stir in coconut. Fold in Cool Whip. Spread cream cheese mixture evenly into prepared crust. Cover and chill 2 hours or until set. Beat whipping cream with electric mixer until soft peaks form and spread evenly over top of pie. Makes one 9-inch pie.
Combine sugar, flour and cheese and spread over pineapple in a Pyrex dish. Top with crushed Ritz crackers. Pour melted margarine over the top. Bake at 350° for 25 minutes.
Beat egg whites until stiff. Gradually beat 1 cup sugar into eggs. Add baking powder. Stir vanilla, nuts and crackers into mixture. Spread into greased pie pan. Bake at 325° for 35 to 40 minutes. Cool and refrigerate, covered, for 24 hours. Cut in wedges. Combine whipped cream and remaining sugar. Fold in strawberries. Top pie and serve.
Mix the eggs and milk; add to the flour to form a ball. Roll out and cut into strips, squares, or any desired shapes. Drop into boiling beef or chicken broth (stock) and cook until dough is done. (Potatoes and parsley may be added to broth before pot pie dough.)
Use a 2-quart Pyrex bowl and microwave the oleo until melted (1 minute). Stir in sugar until dissolved. Stir in milk and return to microwave for 11 minutes on High. Stop every 2 minutes and stir. After 11 minutes, remove and stir in vanilla and beat with a wooden spoon for 3 minutes. Fold in nuts and put in a buttered square pan. Cool for 20 minutes and then put in refrigerator for 20 minutes. Take out and cut into squares.
Cream butter and sugar. Beat and add the egg; beat some more. Fold in flour, soda and salt. Knead well adding more flour as needed to make a stiff dough. Shape into rolls and refrigerate until thoroughly chilled. Slice thin and bake on cookie sheet at 400° for 8 minutes. Makes about 3 dozen.
Combine frosting mix and margarine in food processor or bowl. Work with steel blade or spoon until mixture is well blended. Add very small amounts of water if needed. Mixture will be very stiff at first; work and knead until mixture is well blended and smooth. Use as directed in recipe. Exchange full recipe: 7 bread and 16 fat. Calories full recipe: 1200. Yield: 1 cup.
Preheat oven to 350°. In a bowl, beat butter and sugars until light and fluffy. Add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's baking bits, raisins and nuts.
In large mixer bowl, combine 1 cup flour, sugar, baking powder, baking soda and salt. Add mashed bananas, shortening or butter and milk. Beat with electric blender on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour. Beat until blended. Stir in nuts. Pour batter into greased loaf pan. Bake in 350° oven for 55 to 60 minutes. Cool thoroughly before cutting. Makes one loaf; 16 servings.
Mix oleo, flour, pepper and salt. Add cheese, then Rice Krispies. Roll into balls on ungreased cookie sheet. Then mash with fork. Bake at 350° for 15 minutes.
Liberally sprinkle roast with Worcestershire sauce. Spread mushroom soup completely over roast. Sprinkle on dry soup mix. Wrap completely in foil. Roast at 325° for 4 to 5 hours.
Put apples in crust. Melt sugar, margarine and water together. Pour over apples in crust. Slice top crust and put on pie. Cook at 375° until done.
Cut shortening in flour, then add remaining ingredients. Roll out and put in pan. Yields 2 pie crusts (top and bottom).
Sift together the flours, salt, baking soda and baking powder. Combine the ginger, egg whites, canola oil, buttermilk, vanilla, brown sugar, poppy seed and cinnamon. Stir in the flour mix and the diced apricots until well blended. Bake at 350° for 18 to 20 minutes in muffin tins. Batter may be made in advance and refrigerated. Makes 2 dozen muffins.
Heat oven to 350°. Heat margarine in jelly roll pan in oven until melted. Sprinkle and pat cake mix (dry) over margarine. Sprinkle with marshmallows, chocolate chips and Cheerios. Drizzle milk over top. Bake for 20 to 25 minutes.
Melt chocolate chips in double boiler and allow to cool. In a bowl, heat margarine or butter and powdered sugar. Add eggs and beat well. Add vanilla and cooled chocolate chips. Add flavoring. Drop by teaspoon onto waxed paper.
Heat 1/2 cup olive oil. Add 1/2 pound deboned chicken breasts, cut in strips, salted, and peppered and lightly dusted in flour. Brown slightly. Then add the other ingredients one at a time in order. Toss over low heat for a few minutes and serve topped with grated Parmesan cheese.
Add first 7 ingredients to large skillet. Cook until carrots are tender. Add rice, salt, pepper, sugar, soy sauce and oil; mix well (about 5 minutes); then add green onions. Ready to serve.
Pour into unbaked pie shell. Bake at 325° for 50 minutes. Easy and good. Freezes well.
Preheat oven to 350°. In a large bowl, combine all of the ingredients. In a large, greased baking pan, shape mixture into a loaf. Bake for 1 hour or until done.
Mix together in large bowl. Makes 2 loaves (well-greased pan). Bake at 350° for 1 hour.
Melt shortening in 3 or 4-quart saucepan over low heat. Remove from heat; allow to cool, then add sugar, molasses, egg and vanilla. Beat well. Stir together flour, soda, spices and salt; add to first mixture. Mix well and chill thoroughly. Form in 1-inch balls; roll in granulated sugar and place on ungreased cookie sheet 2-inches apart. Bake at 375° for 8 to 10 minutes. Makes about 4 dozen.
Brown veal in olive oil and butter. Add salt, pepper and garlic salt to both sides. Turn frequently until brown. Add garlic, parsley, mushrooms, sage and heated wine. Cover. Simmer for 30 minutes, until gravy is golden and slightly thickened.
Put cold water into blender. Add gelatins and 1 cup boiling water. Cover and process until dissolved. Remove feeder cap; add orange. Process until orange is finely ground. Add cranberries and process until blended. Place in 1 quart mold. Chill.
Cream sugar, Crisco, egg, pumpkin and vanilla. Mix in a separate bowl the flour, baking powder, baking soda, cinnamon and salt. Combine dry ingredients with the creamed mixture. You may add 1/2 cup raisins and/or 1/2 cup chopped walnuts. After baking last sheet of cookies, make frosting.
Mix sugar and cocoa over medium heat until sugar dissolves. Add milk, stirring occasionally. Let the ingredients cook for approximately 10 to 15 minutes or until thickens. Then add margarine, salt and vanilla. Cook another 10 to 15 minutes.
Put all ingredients in Dutch oven and toss around well. Bake 4 1/2 to 5 hours at 250° with tight cover. Never peek. Do not brown meat.
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips. (Batter will be stiff.) Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes.
Mix together, reserving 1 cup shoestring potatoes for the top. Bake for 30 minutes at 375°.
Chop onion and bell pepper and saute in 1/2 stick butter until tender. Beat eggs and add them to all other ingredients including sauteed onions and pepper. Pour mixture into a buttered 1 1/2-quart casserole dish. Top with bread crumbs and with 1/4 stick butter. Bake at 350° for 40 minutes. Serves 4.
Thaw broccoli and mix all ingredients. Put in casserole dish and bake about 45 minutes at 350°.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Mix tuna, cheeses, onions and pimiento in plate. Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Yields 6 to 8 servings.
Mix and bake 1/2 hour at 350 degrees in a lightly greased pie pan. This is a delicious dish for a brunch or a light dinner!
Mix flour, salt and pepper. Coat steak with flour; dip in egg, then back in flour. Brown on both sides over medium heat. Remove from skillet. Add seasoned flour; stir. Add milk and cook until thickened. Serve on steak. Also can be put on rice or creamed potatoes.
Jus mix all together and chill. Stir before serving. Best if chilled at least 4 hours.
Brown meat with salt, pepper, sugar and onion. Add tomato soup. Cook egg noodles and drain. Add cream of chicken soup. Layer meat mixture and noodle mixture in casserole dish with cheese between layers. Bake at 350° for 1/2 hour.
Melt and bring to a boil the sugar, milk, cocoa, salt and butter. Remove from heat and stir in the rolled oats, coconut, vanilla and nuts. Drop by teaspoonfuls on waxed paper and let cool.
Combine the dry ingredients before adding the water. Add the water and blend with a pastry cutter. I grate the cheese using a Mouli (rotary) grater to make hair-like threads. Combine the cheese and dough with your fingers.
Add grits and salt to boiling water. Cook 2 to 3 minutes or until thick. Add eggs and milk; mix. Add cheese and margarine. Cook until melted. Pour into greased baking dish and bake 15 to 20 minutes at 350°.
Brown ground beef in skillet, stirring until crumbled; drain. Alternate layers of ground beef, potatoes, green beans, and onions in baking dish until all ingredients are used, season with salt and pepper to taste. Spoon tomato soup over top. Bake at 350° for 1 1/2 hours. Serves 4.
Measure bread in a cup, pressing firmly. Melt margarine in 1-quart baking dish; add bread squares. Toss until coated. Beat eggs until blended; stir in sugar, salt, nutmeg, vanilla and milk. Slowly pour over bread. Let stand 10 minutes. Set dish in pan of hot water. Bake in a 325° oven for 45 minutes or until firm. Remove from hot water; cool on rack.
Cook pasta shells according to package directions. Drain well. Add crab, onions, peas and tomatoes. Blend together mayonnaise, sour cream, mustard, vinegar and pepper. Carefully blend dressing ingredients into pasta mixture. Makes 8 to 10 servings.
Blend all ingredients on highest speed of a blender for 50 seconds. Serve in long stemmed glasses. Refreshing on a warm day!
Mix butter and sugar together. Add flour. Press into 9 x 13-inch pan and bake for 20 minutes at 350° or until lightly browned. Cool completely, about 1/2 to 1 hour.
Mix corn syrup and peanut butter. Add dry milk and sugar. Roll into balls and chill. Serve.
Mix ingredients and store in a jar. Use 3 tablespoons to 1 cup boiling water when ready to serve.
Chop up green pepper, tomato, onion and parsley. Crumble 1/2 to 1 whole package Feta cheese. Mix with salad dressing and serve.
Heat, don't boil. Add raw chicken wings; stir and coat. Let boil for 20 minutes, covered. Cook for 1 1/2 hours uncovered on stove or in oven at 350° at least 1 hour.
Brown ground beef and chopped onions. Line 9 x 13 casserole dish with half of flour tortillas. Layer meat and onion mixture on top of tortillas. Layer refried beans, then layer slices of velveeta cheese. Put another layer of tortillas. Spread cream of celery soup on top of tortillas. Top with the Rotel Tomatoes. Bake uncovered at 350 degrees for 30 minutes.
Cut up cabbage and boil until tender. Drain cabbage and add Cheez Whiz and cream of chicken. Pour into casserole dish and cover with Parmesan cheese. Bake at 350° for 20 to 30 minutes or until golden brown.
Put pecans in bottom of greased 10-inch Bundt pan. Arrange frozen rolls on top of pecans. Sprinkle with dry pudding mix. Melt butter with brown sugar and white sugar. Pour melted ingredients over top of rolls. Leave on counter, covered with a dish towel, overnight. Bake at 350° for 25-35 minutes. Invert onto a large plate or pan - will have lots of syrup.
Mix together. Butter a baking dish. Bake at 350° for 1 hour.
Beat eggs real good; add flour and a little milk. Mix well; add rest of ingredients. Cook over low heat until thickened. Add 1 teaspoon vanilla and 1 pat of butter. Pour in pie shell (cooked).
In microwave-safe bowl, combine half & half and 2 tablespoons sugar. Heat mixture in microwave on high 1-1/2 minutes. Add chocolates and vanilla, stirring until chocolate is melted. Pour mixture into pie crust. Cover and refrigerate at least 1 hour. Before serving, beat heavy cream until soft peaks form. Spread over chocolate filling.
Mix Veg-All, celery, mayonnaise, onions and cheese. Put in large, greased casserole dish. Put cracker crumbs in melted margarine. Brown. Put crumbs on top of casserole. Bake at 350° for 25 to 30 minutes.
Mix cream cheese and confectioners sugar. On a cookie sheet, roll out cookie dough so that it covers the entire sheet. Cook cookie dough as directed. Let cool. Spread the cream cheese mix over top of the cooked cookie dough. Layer on the strawberry slices. Top with strawberry glaze. Refrigerate. Slice and serve.
Cover with water and add 1 cup salt. Cook until tender. Pour all the water off and then add dressing. Bottle and seal while hot.
Sift the first 3 ingredients; set aside. Cream shortening and sugar. Add eggs, vanilla and food coloring. Add sifted dry ingredients with buttermilk; mix and fold in last. Do not beat into batter. Bake at 350° for 30 minutes in 2 (9-inch) greased and floured pans or in Bundt pan. Frost with white or red confectioners icing or drizzle glaze for that holiday touch.
In large bowl, mix thoroughly 1/2 cup spaghetti sauce, beef, bread crumbs, onion and egg. In 12 x 8-inch baking pan, firmly shape meat into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done.
With fork, cut butter into cake mix until crumbly. Add milk; mix. Spread mixture into ungreased 9 x 13-inch pan (cake pan). Bake for 6 minutes in 350° oven.
Thaw fillets just until they can be separated. Heat oven to 475°. Arrange fish in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches, leaving space in center of dish. Season fish with salt and pepper. Dot with butter. Bake, uncovered, 15 minutes.
Sift the dry ingredients together and then stir in the cracklings. Beat the egg in the buttermilk and add. Have melted fat in hot skillet and pour in batter. Bake at 450° until light brown.
Put brown sugar, white sugar, butter and eggs in bowl and mix well, then add syrup, oatmeal, coconut and milk. Pour into unbaked pie shell and bake 1 hour at 350°.
Mix together first three ingredients (1 1/2 cups sugar, eggs and pineapple). Add flour, baking soda, baking powder and salt. Mix well. Pour into greased 9 x 13-inch pan. Sprinkle nuts and brown sugar on top of cake batter. Bake for 35 minutes at 350°. Mix remaining 4 ingredients (Pet milk, oleo, 1/2 cup sugar and vanilla) in a saucepan and bring to a boil. Pour over hot baked cake.
Thinly slice carrots and mushrooms. Thaw shrimp, if frozen. Shell and devein shrimp. Halve shrimp lengthwise. Blend chicken broth into cornstarch; stir in soy sauce and set aside.
Combine eggs, sugar, oil and vanilla. Mix well. Sift flour, soda and salt. Add alternately with fruit cocktail to creamed mixture; beat well. Pour into an ungreased 13 x 9-inch pan. Mix brown sugar, nuts and coconut. Sprinkle on top of batter. Bake at 350° for 35 to 40 minutes.
Boil chicken breasts until done and tender. Remove skin and bones. Cut up chicken into pieces and place in bottom of 9 x 13-inch casserole dish. Mix soups and sour cream together until well blended and spread over chicken. Sprinkle package of stuffing on top. Pour broth and melted margarine evenly over stuffing. Bake in 350° oven for 30 to 45 minutes or until lightly brown on top.
Mix cream cheese, chopped olives, onion and seasonings in medium sized bowl. Spoon stuffing into mushroom caps. Bake on cookie sheet at 350° for 15 to 20 minutes. Garnish each mushroom with an olive slice, if desired. Makes 2 dozen hors d'oeuvres.
Cook macaroni according to package; drain. Combine macaroni, eggs, cabbage and olives. In bowl, mix mayonnaise, mustard, vinegar, salt and salad seasonings. Fold into macaroni mixture. Chill. Serve on lettuce.
In a large pot, combine sugar and evaporated milk. Cook until it comes to a rolling boil. Do not boil for more than 8 minutes. Remove from heat and add chips, marshmallows, vanilla, butter and pecans. Mix well and spread on an ungreased baking sheet (use a fairly large one). Let cool completely and cut into squares. Makes about 6 dozen small squares.
In a 2-quart microproof casserole, combine onion, celery, green pepper, margarine and garlic. Cover; microwave on High for 3 minutes. Stir in tomato sauce, salt, parsley, pepper, mushrooms and shrimp. Cover; microwave on Medium for 5 minutes. Stir. Add cooked rice; microwave on Medium for 5 minutes. Let stand, covered, for 10 minutes before serving.
Combine ingredients. Over low heat, heat until sauce is smooth. Serve with chips or vegetable dippers. Makes 2 1/2 cups.
Mix flour, margarine and walnuts; spread into bottom of 9 x 12-inch pan and bake at 350° for 20 minutes, then cool. Mix cream cheese, confectioners sugar and one 9 ounce Cool Whip and spread	over crust. Mix 2 packages chocolate instant pudding with 3 cups milk and pour over top. Spread remaining Cool Whip; sprinkle walnuts. Chill and serve.
Cook and debone (if necessary) chicken. Pull apart into large chunks. Set aside. Saute onion and add chopped, peeled chiles, cream of chicken soup and sour cream. Add chicken. Salt and pepper to taste. In a 9x13-inch pan place a layer of tortilla chips, layer of chicken mix and a layer of cheeses. Repeat layers until the pan is full. Heat at 350 degrees until hot and bubbling.
Mix pineapple and pudding; stir in Cool Whip and rest of ingredients. Chill.
Slice carrots into 1/8-inch thick rounds. Steam, covered, over boiling water for 10 minutes. Melt butter in a large saucepan and add maple syrup. Stir. Add the carrots, basil and salt. Stir gently until carrots are well coated with the sauce and basil leaves. Pour into an attractive bowl to serve.
Mix all dry ingredients together. Add eggs, oil and carrots. Bake in a 350° oven for 35 to 45 minutes. Test with toothpick for doneness.
Combine bread cubes and celery in buttered 3-quart casserole. Arrange chicken over mixture and sprinkle with onion. Combine eggs (slightly beaten), soup, milk and poultry seasoning. Salt and pepper to taste. Pour over chicken. Combine flour and cheese. Cut in the butter. Sprinkle this over the rest, then top with slivered almonds, if desired. Bake at 375° for 35 to 40 minutes. (It's ready when a knife inserted in center comes out clean.)
Coat cold waffle maker with no-stick vegetable spray. Heat waffle maker per manufacturers directions.
Spread cream cheese on bottom of large baking dish. Brown ground beef and drain. Add taco seasoning and 1/4 c. water to ground beef and cook 5 minutes. Layer meat mixture over cream cheese. Pour 1/2 sauce over meat. Chop tomatoes and layer with olives next. Pour on remaining taco sauce and top with grated cheese. Bake at 325 until cheese melts, about 20 minutes. Serve with tortilla chips.
Wash mushrooms. Place in a microwave dish. Lavishly coat with the salad dressing. Cover and microwave at 100% power (full sized oven) for 5 minutes. Serve hot or cold.
Bake cake mix as directed. Use sheet pan. After removing from pan, poke holes in cake with wooden spoon handle. Whip together the condensed milk and coconut milk. Pour into holes in cake. Cool for 3 hours. Top with Cool Whip. Sprinkle with coconut.
Chill evaporated milk in refrigerator overnight. Dissolve gelatin in boiling water. Mix in lemon juice, sugar and lemon rind. Place in refrigerator until slightly thickened. Whip chilled milk in a large bowl until thick. Add gelatin mixture, whip together and mix well. Cover bottom of a 9 x 13-inch glass dish with cookie crumbs and press firm. Save a few crumbs to sprinkle on top of mixture. Add mixture slowly in dish. Spread evenly. Chill in refrigerator 3 1/2 hours or overnight. Serves 10 to 12.
Mix oleo or butter with sugar until creamy. Add eggs, one at a time. Add vanilla and sour cream. Mix dry ingredients and add to creamy mixture. Stir in nuts, raisins and cherries. Bake at 350° for 1 hour and 5 minutes in lightly greased and floured tube pan or 2 bread pans.
In a dishpan combine cereals, pretzels and pecans. In a saucepan melt butter and add all seasonings. Pour over dry ingredients. Bake in 325° oven, stirring regularly until pecans are done. Will keep indefinitely.
Beat egg whites, vanilla, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form. Take 50 pieces of morsels for top. Carefully fold remaining chocolate pieces into egg white mixture. Cover baking sheet with brown paper bags (cut). Drop mixture by teaspoon onto paper. Top with chocolate bits. Bake slowly at 325° for 20 to 25 minutes. Remove cookies from paper to cooling rack while slightly warm.
Simmer raisins and water until only 1 cup of water remains. Sift together next 6 ingredients. Add melted butter to the water and raisins. Mix all together and add vanilla. Bake on cookie sheet 15 minutes at 350°.