HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together soda, salt, flour, ginger, cinnamon and ground cloves. Mix shortening, sugar, egg and molasses well. Stir in remaining sifted ingredients. Add raisins last. Press evenly over ungreased jelly roll pan (11 x 17-inch) or shape in rolls about one inch in diameter and squash lightly with wet glass bottom to 1/3-inch thickness. Sprinkle sugar over dough. Bake for 9 to 11 minutes at 375°. Cracks in the cookies will remain yellow and appear uncooked, but remove from oven. Cool. Cut into bars.
Cook sausage until brown and crumbly. Brown onions and peppers if used; drain well. Spread dough into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides, sealing to make crust. Spoon sausage on crust and sprinkle on potatoes. Top with cheese. Beat eggs with milk; salt and pepper. Pour into crust and sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Mix all ingredients in saucepan. Bring to a boil. Cover and simmer 30 minutes.
Combine mayonnaise and sour cream. Whisk until well blended. Add remaining ingredients and mix well. Refrigerate.
When rice and eggs are cold, chop the eggs and add to the rice. Add all ingredients and mix well. Better if made the day before serving.
Preheat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture. Round into ball, divide in half. On ungreased baking sheet, pat each half into strips (12 x 13-inches). Strips should be about 3-inches apart. Heat 1/2 cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until the mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy. Divide in half, spread each half evenly over strips. Bake 45 to 60 minutes or until topping is crisp and brown. Topping will shrink and fall forming the custardy top of the puff. Frost with Confectioners Sugar Glaze and sprinkle with nuts.
Heat water and buttermilk together. Add shortening and stir with dry ingredients to make a very stiff dough. Roll dough as thinly as possible using whole wheat flour to flour the board for rolling.
Mix all ingredients together. Pour into a 9 x 12-inch greased pan. Bake at 350° about 40 minutes.
Melt butter in saucepan over medium heat. Add brown sugar and salt. Stir until sugar is dissolved. Add milk. Cook 3 minutes, stirring constantly. Remove from heat and cool. Pour mixture into a mixing bowl. Add vanilla and confectioners sugar. Stir on fold/dry to moisten ingredients; blend on whip/cream for 2 minutes. Frosts two 8-inch layers.
Crush cookies and spread in 9 x 13-inch cake pan (save a few crumbs for top). Melt chocolate with butter. Mix in powdered sugar, vanilla and beaten egg yolks. Mix well. Fold in beaten egg whites. Pour mixture over crumbs and freeze overnight. Soften ice cream and spread top of frozen layer. Sprinkle with remaining crumbs and freeze.
Mix well. Put some oil in pan over medium heat. Pour a little batter in center of pan and roll it around until batter is real thin and out to the edge. Turn and bake on other side.
Beat all together. You can use water, milk or beer. Mix until wet enough to stick to fish. Cut into small pieces, then fry until light brown.
Preheat oven to 400°. Mix melted butter, flour, oats and nuts; press into pie plate and bake 15 minutes.
Place strawberries in 3 quart bowl. Microwave high for 4 minutes, breaking up strawberries after 1 1/2 minutes or until mixture reaches boiling. Stir in sugar and lemon juice and microwave for 8 minutes stirring 3 or 4 times during cooking time until full boil. Microwave full 1 minute after coming to complete boil. Pour into glasses and refrigerate. Do not double the recipe.
Drain salmon. Remove skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix and chill. Combine parsley and nuts. Shape into a ball and roll in nut mixture. Chill well and serve surrounded with crackers.
Snip the sauerkraut with kitchen shears. Add remaining ingredients and mix well; chill. Roll out a bit thicker than for pie crust. Cut into 2-inch squares and bake on ungreased pan at 350° until brown and crisp.
Preheat oven to 350°. Lightly beat the egg. In a large bowl, stir together the egg, milk, vegetable oil and honey. Use a large spoon. This is not a job for an electric mixer. Combine the flour, bran cereal and rolled oats. Add them to the egg mixture. Stir until you've created a stiff dough. Sprinkle flour on a pastry cloth or board and roll dough to about 1/4-inch thick. Use a knife or toothpick to mark bone shapes. Each about two inches long or you may use a bone-shaped cookie cutter. Roll up the scraps of dough; roll out again and cut more biscuits. Place on a lightly greased baking sheet. Bake for about 15 minutes. Makes about 2 dozen.
Sift together the flour, salt and baking powder. Add melted butter. Blend together the eggs, milk, sugar, raisins and seed and add to first mixture. Pour into greased and floured loaf pan and sprinkle sugar on top. Bake at 350° for 3/4 to 1 hour.
Combine the carrots, onions and 2 teaspoons broth in a 1 1/2-quart casserole. Cover tightly and cook on High for 2 minutes. Stir in the remaining ingredients. Cover again and cook on High for 3 to 6 minutes, or until heated through.
Drain fruit; mix together and chill at least 1 hour. When ready to serve, add 1 red apple, sliced.
Mash butter. Add syrup. Pat sugar in little at a time. When you cannot stir, use your hands. Squeeze and pound candy until soft and smooth. Pour in granola. Mix with hands. Make into small balls. Pour into refrigerator. Leave 1 hour.
Mix crackers and sugar into melted oleo and press into a 9 x 9-inch square pan.
Saute onion in margarine. Combine cracker crumbs, cheese, salt, pepper, garlic powder and Parmesan cheese. Place fish in a greased casserole. Top with stuffing mix. Cover and bake at 350° for 30 minutes. Remove cover for last 15 minutes. If using haddock, bake for 1 hour.
Cook celery, onion and carrots in broth until tender. Brown mushrooms in melted margarine. Add flour and seasonings. Cook 5 minutes. Mix chicken and parsley with sauce and heat until boiling. Pour into a greased 1 1/2-quart casserole. Arrange biscuits on top and bake at 425° for 15 to 20 minutes. Bake leftover biscuits and serve with pie.
Cook hamburger, drain. Add onion, then tomato sauce and olives. Mix well and heat. Add cheese until it just starts to melt. Toss lightly. Stuff meat mixture into "hollowed out" rolls. Heat in individually wrapped foil. May be frozen individually.
Cut fruit in small pieces; leave pecans in halves. Sift flour, soda and salt together and sift over chopped fruit and pecans. Cream butter and sugar until light. Add beaten eggs and mix well. Stir in vanilla, lemon and cinnamon. Stir in flour-covered fruit. Drop by teaspoonfuls onto greased cookie sheets and bake at 300° for about 25 minutes. Yields 150 small cookies.
Mix ingredients together and marinate awhile before baking. Bake at 250° for 45 minutes, stirring every 15 minutes.
Mix all ingredients except berries. Pour into greased baking dish (9 x 9-inch). Pour berries on top. Bake at 350° until brown, approximately 25 to 30 minutes. Crust will rise up over the top of berries.
Cream butter; add sugar, vanilla and water. Mix well. Add flour and salt; mix well. Add crushed nuts. Shape into bite - sized balls. Bake on ungreased cookie sheet 8 - 10 minutes at 325 degrees. When cool, roll in powdered sugar.
Scrub beets and cook in salted water until tender. Cool and slice thinly. From other ingredients, prepare a marinade. Pour marinade over beets. Let soak for several hours.
Mix together like pie crust. Chill. Work together with hands. Take one tablespoon and work into ball. Insert small stuffed olive. Chill or freeze. Bake at 400° for 10 to 12 minutes or until slightly brown.
Mix dry ingredients. Pour in milk; mix well. Add nuts and raisins. Add persimmon pulp last. Mix thoroughly. Pour into greased baking dish, cover and set in pan of water. Bake 70 minutes in a 375° oven. Serve with Lemon Sauce, hot or cold.
Clean berries; remove stems. Place berries in a large bowl. Peel and slice bananas into bowl. Toss lightly. Serve this in red, white and blue snack cups or small bowls. Serves 24.
Cream butter and shortening. Add sugar and eggs one at a time, beating after each addition. Sift all dry ingredients together. Add to creamed mixture alternately with milk. Add vanilla and bake in a greased and floured tube pan at 325° for 1 hour and 20 minutes or until done.
Soak beans overnight in 1 quart of water, then drain beans and measure liquid. Add enough water to make 2 quarts. Place soaked beans, water and ham bone in a kettle. Cover and simmer 2 hours. Add onions, potato, celery, carrots and garlic. Simmer 1 more hour. Remove meat from bone and return meat to soup. Season to taste with salt and pepper. Serve piping hot. Any leftovers freeze well.
Cut grapefruit in halves. Remove pulp from rind. Cut enough segment to make 1 cup. Squeeze enough juice for 1 cup. Add grapefruit juice to apricot juice (drained from apricots) which will be 2 cups in all. Heat juice and add to Jell-O and sugar. Cool slightly. Add grapefruit	segments, mashed apricots and pecans to mixture. Fill rind halves with Jell-O and cool. To serve, cut each	half in quarters. Serve on fruit leaves or English ivy leaves. Poppy seed dressing may be used. Serves 12.
Mix Eagle Brand milk and lemon juice. Drain fruit. Mix lemon juice, milk, chopped fruit and Cool Whip. Pour into pie shell and cool for 2 or 3 hours. Makes 2 pies.
Mash oranges with condensed milk. Add other ingredients and pour into pie shell. Chill in refrigerator.
Flour pork chops and lightly brown in skillet. Lay pork chops in a casserole dish. Cover meat with cream of potato soup. Season with pepper to taste.
Pour 3 cups boiling water over all (not the yeast); stir and let stand until lukewarm. Add dry yeast and enough white flour to make a stiff dough. Let rise until double; knead down and let rise again. Place in two greased loaf pans. Bake at 350° for 40 minutes or until golden brown.
Preheat oven to 350°. Prepare sauce in a bowl and set aside. Combine meat loaf ingredients until evenly mixed. Work in half of the sauce with the meat loaf. Place the meat loaf in a dish or loaf pan and shape it. Pour the remaining sauce on top and bake for 50 minutes or until center is no longer pink.
Cream margarine and sugar. Add eggs and mashed bananas; mix well. Combine flour, baking soda, baking powder and salt to cream mixture, alternately with milk. Add nuts. Pour into greased and floured tube pan. Bake at 350° for 1 hour, then at 325° for 15 minutes.
Chop all seasoning. Remove sausage from casing and combine with beef. Brown well in skillet. Add chopped seasoning. Saute. Remove from heat. Add Romano cheese. Let cool. Cook manicotti according to directions. Add 3 raw eggs to the cooked meat. Add Italian breadcrumbs. Mix, then stuff manicotti. Arrange in a baking dish. Add your favorite Italian red gravy. Sprinkle with Romano cheese and Mozzarella cheese. Bake at 350° for 35 to 40 minutes.
Cook carrots in steamer until tender. Heat together the brown sugar and margarine until sugar dissolves. Add to carrots and cook over medium heat, turning until well glazed.
Dissolve yeast in warm water; stir yeast into buttermilk. Set aside. Combine flour and sugar. Cut in shortening. Add buttermilk mixture. Stir until moistened. Turn dough out on lightly floured surface. Knead lightly 3 or 4 times. Roll dough to 1/2-inch thickness. Cut with biscuit cutter. Place on lightly greased baking sheet. Bake in oven preheated at 450° for 10 to 12 minutes. Dough may be stored in refrigerator in covered container for up to 3 days.
Slice cucumbers and roll in flour mixture evenly. Put in the hot grease, turning often, until light brown and cucumbers are tender.
Mix ingredients except chocolate chips. Beat thoroughly. Stir in 16 ounces chocolate chips. Bake in tube pan at 350° for 1 hour to 1 hour and 15 minutes. Cool in pan 10 minutes, then turn onto a plate.
Brown hamburger; drain. Shred or dice cheese. Add beans, diced tomatoes and chopped onion. Cut or tear lettuce into bite size pieces. Mix all ingredients well. Pour Catalina dressing, crushed Fritos and taco seasoning over all and stir. Makes a great meal.
Puts chicken in pan, then put noodles. Cook about 7 minutes. Take out and feed it to us.
Cream sugar and shortening; add eggs one at a time, while beating. Add slightly cooled chocolate, then the sifted flour. Spread in a 9 x 13-inch pan, then sprinkle nuts over top, if desired. Bake at 350° for 30 minutes, no longer. If the top of brownies cracks as it cools, don't worry. It is supposed to do that. Cut in squares after it cools and enjoy.
Place all fruits and juice in a blender and blend together until smooth. Serve immediately. Makes 4 1/2 cups.
Cook cauliflower (or broccoli) in salted water for 10 minutes. Drain and place in a greased pie pan. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender or food processor for 15 to 20 seconds. Pour over cauliflower mixture. Bake 20 to 25 minutes in a 375° oven. Let stand 5 minutes before cutting.
Melt white chocolate and peanut butter together over medium heat, stirring constantly. Spray a 13 x 9-inch pan with nonstick spray. Spread chocolate and peanut butter mixture in pan. With a spoon, spread melted chocolate chips on top of mixture. Use a knife to make swirl designs. Refrigerate until hard. Remove from refrigerator and cut into small pieces.
Mix all ingredients and put in refrigerator overnight. Remove and make into 1-inch balls and roll in white sugar. Place on ungreased cookie sheet and flatten with a fork. Bake at 350° for 9 to 12 minutes or until golden brown.
Bake cake following directions on the box. In a bowl, mix sifted powdered sugar, margarine, strawberries (drained and thawed), vanilla and pecans. Pour over cooled cake.
Place lemon juice in bowl. Add milk and stir until well mixed. Add Cool Whip; mix well with spoon. Pour into crust and let sit until firm. Serves 6 to 8.
Put oleo in rice cooker and turn on until oleo melts. Turn off again, then add all ingredients into rice cooker and stir well. Cover; cook for 15 minutes and then stir. Cover and cook for 30 minutes.
Cook broccoli in salted water for 5 minutes. Drain well. Saute onion in margarine until tender, but not brown. Combine broccoli, onion, corn and egg in a 1 1/2-quart greased casserole dish. Combine crackers and margarine. Spoon over vegetables. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes, or until brown and set in center.
Beat 1st four ingredients until well mixed. Add flour, soda and salt. Mix well. Add nuts. Bake 30 to 40 minutes in 2 small greased loaf pans at 350°.
Combine cake mix, eggs, oil and lemon juice in a large bowl. Beat at low speed until well blended. Add nuts or coconut. Shape into 1-inch balls. Bake at 375° for 6 to 7 minutes until lightly brown. Cool 1 minute on sheet. Remove to cooling rack. Dust with 10x sugar or frost with 1 cup 10x sugar and 1 tablespoon lemon juice.
Cook broccoli according to package directions. Mix the remaining ingredients except cheese. Cook for 5 minutes on medium heat. Add cheese. Stir occasionally until melted.
Cook and debone chicken (save broth liquid). Cook box of wild rice according to box directions. Can do this the night before.
Peel and cut potatoes in 2-inch pieces. Combine margarine, water and sugar in black skillet. Add potatoes. Simmer at 350° for 1 hour or until done.
Soak sliced cukes 12 hours in lime water (1 cup to 2 gallons). Rinse several times removing lime. Cover in ice water 3 hours; drain well. Dissolve sugar and salt in Heinz vinegar; add spice bag and boil. Pour hot syrup over pickles; let soak overnight.
Preheat oven to 325°. Rub each side of meat with salt and pepper. Place meat in deep baking dish. Add enough water to cover halfway on the meat. Add the bay leaves.
Blend cream cheese, peanut butter, sugar, and vanilla with mixer until smooth. Gently fold in Cool Whip. Spoon into crust and freeze. Let stand 5 minutes before serving. Return to freezer.
Dissolve marshmallows in 2 cups boiling water; add jello. Place in refrigerator until slightly congealed. Remove and add nuts, pineapple and whipped cream. Pour in molds and congeal. Serve on lettuce.
Mix all ingredients together and pour into unbaked pie shell. Bake for 1 hour at 325°. (Tastes like chess pie.)
Preheat oven to 350°. In a large bowl, mix Ricotta cheese, half of Mozzarella cheese, egg, spinach, carrots, salt, oregano and pepper.
Combine pudding mix and cold milk. Beat well. Fold in whipped topping. Fold in remaining ingredients. Chill at least one hour.
Boil cranberries, salt and water for 10 minutes. Add soda; strain over sugar, Jell-O and marshmallows. Cool. Add apples, celery and pecans. Pour into a 9 x 13-inch dish and chill.
Cream shortening and sugar and mix well. Add beaten eggs and vanilla. Stir in soda, flour and oats. Form in small balls. Place on cookie sheet and press with a fork. Bake at 375° for 10 to 15 minutes.
Cream shortening. Gradually add sugar, beating at medium speed until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda, salt and spices; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended. Stir in vanilla, preserves and pecans. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour and 35 minutes. Cool in pan 10 minutes; remove from pan and cool completely.
Shred beef (reserve 1/2 cup). Mix all other ingredients. Shape into 2 large or 4 small balls. Roll in reserved beef. Serve at room temperature. (Makes great gifts.) Freezes well.
Brown hamburger meat and onion. Drain. Combine meat, rice, corn, peas, chili powder and tomato sauce. Place in baking dish. Cover with grated cheese and bake at 350° for about 20 minutes. Green peppers can be added with onions, if desired.
Thaw pastry 20 minutes. Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 tablespoons margarine; set aside. Add remaining margarine to skillet. Add onion and mushrooms; saute until tender and liquid has evaporated. Stir in parsley.
Mix together. Place pineapple rings on top of ham and stud with cloves. Brush glaze over ham. Bake. During the last 15 minutes, brush on remaining glaze.
Cream butter and sugar; add egg yolk. Beat well. Add raisins, nuts and vanilla and fold in beaten egg whites. Bake in unbaked pie shell.
Mix crumb mixture as directed on package. Press onto bottom of 12 paper-lined muffin cups. Prepare filling mix as directed on package. Spoon over crumb mixture. Refrigerate at least 1 hour or until ready to serve. Garnish as desired. Makes 12 servings.
Combine sugar, flour and 1 half teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Layer chipped beef in bottom of baking dish sprayed with Pam. Put chicken breasts on top of beef. Combine soup and sour cream and pour over chicken. Bake at 300° for 2 hours.
In buttered dish, mix first 4 ingredients. Then mix butter, soup, milk and mayonnaise and pour over first mixture. Spread cheese over this mixture.
Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled corn bread in bottom of large bowl. Add half of beans. Top beans with mayonnaise. Mix.
Cream the butter and sugar well, then add the eggs, beating after each. Add vanilla together with the milk. Add the baking powder, crushed graham crackers and pecans. Bake in moderate oven at 350° for 25 minutes. Makes 3 large or 4 small layers.
In a large kettle, cook ground beef, onion, green pepper and garlic until meat is browned. Drain off fat. Combine remaining ingredients and bring to boiling. Reduce heat, cover and simmer about 20 minutes. Taste before serving, adding more chili powder or hot sauce, if desired.
Melt together at low heat and then let sit 10 minutes. Add 5 cups Rice Krispies and 1/2 cup salted peanuts. Drop by teaspoons on wax paper. Makes 7 dozen.
Pour milk and syrup into a blender container; add ice cream and cover. Blend on medium speed about 1 minute or until smooth. Pour into 2 glasses. Sprinkle with cinnamon, if desired. Serve immediately. Makes 2 servings.
Fry the bacon in a skillet until crisp. Drain on paper towels. Cool pan down. Put it on medium heat and cook the celery, onion and paper in the bacon fat until the onion is soft. Add the garlic, tomatoes, cayenne pepper, chili powder and thyme. Lower heat and simmer for 20 minutes. Add shrimp, parsley and salt. Cook just until the shrimp is hot. Mound rice on a platter. Spoon the shrimp and tomato sauce over it. Garnish with bits of crisp bacon.
Make crust of pretzels, margarine and 3 tablespoons sugar. Press in bottom of 9 x 13-inch ungreased pan. Bake at 375° for 10 minutes. Cool.
Mix brown sugar, white sugar, shortening and eggs. Add fruit cocktail (drained), walnuts, flour, salt, baking soda, baking powder, allspice and cinnamon. Mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
1. Heat olive oil and butter in soup pot until hot. Add vegetables, season with salt and pepper.
Cream together the butter, cheese, sugar and extract until fluffy. Stir in flour just enough until combined. Chill 1 to 2 hours. Shape into balls. Roll in cereal and place on ungreased cookie sheet. Top each with a cherry. Bake in a 350° oven for 12 to 15 minutes. Cool on rack. Makes 4 dozen.
Chop garlic and mix with salt. Combine with oil and lemon juice. Pour over shrimp and mix well. Add Peri-Peri or pepper. Marinate at least 30 minutes. Arrange shrimp in shallow baking dish and pour melted butter over all. Broil 5 to 8 minutes turning once.
Heat oven to 300°. Beat margarine, sugars, peanut butter, vanilla and eggs in large mixing bowl until creamy and well blended. Mix in flour and oats. Stir in chocolate chips. Drop dough by rounded tablespoonfuls, about 2-inches apart onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool 1 minute. Remove from cookie sheet to wire rack.
Cream together butter and margarine. Add sugar, then eggs, one at a time. Sift dry ingredients together and add alternately with milk. Add vanilla. Bake in 9 or 10 inch tube pan at 325° for about 1 hour 15 minutes (test for doneness).
Mix all ingredients well. You may also add 1/2 cup chopped nuts. Pour into greased pan. Refrigerate. Cut into squares.
Lightly saute onion in oil; set aside to cool. Combine other ingredients, then add sauteed onion (drained). Chill and roll into balls. Freeze now, or bake at 350° for 15 minutes. Put butter on hands when rolling balls. They are done when they stay together and bottoms are light brown.
Brown meat and onions in 2 tablespoons shortening until meat is done. Drain meat; add remaining ingredients. Bake in moderate oven for 25 minutes. Can be mixed the day before needed and refrigerated. Freezes well also.
Combine all ingredients in food processor and mix well. Oil or grease a bowl or mold. Press pate into it firmly. Chill well. Turn out onto pretty plate and garnish with olives, cherry tomatoes and parsley if desired. Can be frozen. Defrost in refrigerator 24 hours.
Blanch spinach and squeeze out liquid. Mix mashed potatoes, butter, salt, black pepper and spinach. Serve hot as a side dish.
Mix in blender until well mixed. Bottle; use in 1 month. Refrigerate.
Bring to a boil in a medium saucepan. Pour over meat balls. Bake at 350° for 1 hour. Can be made with all hamburger.
Mix all ingredients except 7-Up; stir until dissolved. Add 7-Up just before serving.
Mix cake mix, egg and melted butter. Set aside 1 cup. Spread rest on bottom of 11 x 14-inch pan and bake for 10 minutes at 350°. In microwave melt the caramels, stick of butter and Milnot. (Has to be creamy and smooth.) Pour on top of crust from oven. Sprinkle with chocolate chips, nuts and cake mix you set aside. Bake for 20 minutes. Let cool at least 2 hours so caramel sets up.