HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve 1 teaspoon soda in hot water. Mix with molasses. Stir until well mixed and set aside. Then mix and sift together flour and soda and add sugar and shortening. Work with fingertips to make crumbs. Pour soda water and molasses mixture into unbaked pie shell. Sprinkle crumbs evenly over mixture. Bake in preheated 375° oven for 10 minutes, then at 350° for 40 to 50 minutes, until done.
Empty peaches into shallow baking dish. Add tapioca and let stand ten minutes; add sugar, salt and spice. Mix well, dot top with butter. Roll biscuit dough to a thickness of 1/2-inch. Prick and arrange over top of peach mixture. Bake in hot oven (400°) for 30 minutes or until well-browned. Makes 8 servings.
In large saucepan or Dutch oven, combine all ingredients except Parmesan cheese. Cook uncovered over medium-high heat for 10 to 15 minutes or until thoroughly heated, stirring occasionally.
In bowl stir	together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Will be very stiff. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2-inches apart on ungreased sheet. Flatten with lightly floured fork. Bake in 375° oven 10 to 12 minutes or until edges are	lightly browned. Makes 3 dozen. Very short and delicious.
Mix ingredients in a 1-quart casserole dish. Top with buttered corn flakes. Bake 1/2 hour or more at 350°.
In a baking pan, pour 1/2 the amount of oil to coat the bottom of the pan. Sprinkle 1/2 the package of gravy mix, 1/2 amount of soy sauce and 1/2 of all seasonings into the pan. Lay chicken wings, sausage and potatoes in the pan. Coat with remaining oil, soy sauce and seasonings. Cover and bake at 350° for 1 hour. Uncover and cook for 1/2 hour or until brown.
Mix Kool-Aid and sugar. Add 2 cups water. Stir to dissolve. Add remaining water. Add pineapple and stir. Just before serving, add ginger ale. Other flavors of Kool-Aid may be used to change the color of the punch.
Place butter or other shortening in saucepan and melt. Mix in brown sugar (add 1 tablespoon water if vegetable shortening is used). Stir in beaten egg and vanilla. Sift flour, baking powder, soda, salt and chopped nuts together; add to mixture. Mix well and spread in greased pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes.
Wash but do not peel zucchini. Cut into slices. Cut bacon into pieces and thinly slice onions and separate into rings. Cook bacon in skillet over medium heat; add onions and cook for 5 minutes more. In a large casserole, place layers of zucchini slices; sprinkle with salt, pepper, dried basil and catsup. Cover with layer of onions and bacon and repeat until casserole is filled. Cover and bake at 350° for 1 1/2 hours.
Combine all ingredients. Pour into lightly buttered 9 x 13-inch baking pan. Bake in a 350° preheated oven for 45 minutes or until lightly brown.
Mix together sugar, cinnamon, nutmeg, cloves and walnuts. Melt butter in small pot. Lay several sheets of phyllo dough in 9 x 13-inch pan (or your largest pan). Spread some of the walnut mixture on the dough. Drizzle butter on walnuts. Continue alternating dough, walnuts, butter. Top layer should be dough. Cut into squares or diamonds. Bake at 300° for 1 hour.
Place squash, onion, sugar (optional) and salt in a 4-quart saucepan. Cook for 20 minutes; drain well and mash. Mix eggs, 1/4 pound grated cheese, milk, melted margarine, flour and seasoned salt (to taste). Add to squash mixture; stir well. Spoon into casserole dish; top with 1/4 pound grated cheese and cracker crumbs. Bake at 375° for 15 to 20 minutes. Makes 4 to 5 servings.
Beat eggs in a mixing bowl. Add sugar, flour, corn syrup, melted margarine and vanilla and mix well. Place pecans in pie shell and pour egg-sugar mixture in pie shell. Cook at 350° for 10 minutes. Reduce heat to 250° and bake 1 hour and 10 minutes longer.
Mix well and pour into greased and floured pan. Bake at 350° for 50 minutes.
Mix first 3 ingredients until crumbly. Put in 9 x 13-inch pan. Bake 20 minutes at 350°. Beat remaining ingredients and mix. Pour over hot crust. Bake 25 minutes at 350°. Sprinkle with powdered sugar. Serve when cool.
Mix together flour, cocoa and salt; then sift together. In a separate bowl, cream together shortening and sugar. Add eggs and beat well. Add coloring and vanilla; mix well. Add flour mixture alternately with buttermilk (about 1/3 of each, each time) and mix well after each addition. In a small bowl, mix vinegar and soda and stir in last. Grease and flour 2 round cake pans. Pour batter into pans and bake at 350° for 30 to 35 minutes. Cool before icing.
Place chocolate in a large glass bowl. Heat on High or full power for 2 1/2 to 3 1/2 minutes or until melted. Add peanut butter and rice cereal. Stir until cereal is well coated. Fold in marshmallows. Spoon into mini-cups and chill at least 10 minutes. Serves: About 2 dozen pieces. Preparation time: 15 minutes. Chilling time: 10 minutes.
Preheat oven to 350°. Cover shredded zucchini and set aside. Beat together oil, sugar and eggs. Add cinnamon. Combine dry ingredients. Thoroughly combine egg mixture with flour mixture. Add vanilla. Lastly, add zucchini, including all liquid in the bowl and mix well. Pour into 2 greased loaf pans or cake pan or muffin tin. Bake at 350° for 1 hour.
Brown hamburger and onions. Drain. Cook noodles and drain. Mix all ingredients. Bake 20 to 30 minutes at 350°. Sprinkle with Mozzarella cheese and bake 10 minutes longer.
Mix all together until well blended. Grease and flour 9 x 13-inch pan. Bake at 350° for 25 minutes. Additional nuts and chips may be sprinkled on top before baking. When cool, cut in bars.
Blend celery soup with 1/2 soup can water. Measure out 1/4 cup soup mixture. Combine with ground beef, bread crumbs, egg, minced onion, parsley and salt. Shape into balls, about 1-inch round.
Take ends off peas. Cut the chicken into bite-size morsels, leaving some skin on. Get rid of the bones or use to make stock. Place the chicken morsels into a bowl with 1 tablespoon cornstarch and 1 tablespoon of wine. Place the mushrooms into a bowl of boiling water and let stand for 15 to 30 minutes, then drain and squeeze off excess water. Blend tamari, sugar, salt and 2 tablespoons wine. Blend and stir in 1 tablespoon cornstarch, stir to blend and set aside. Heat 2 cups of oil in a wok. When the oil is hot, add the chicken, stir for 3 to 4 minutes to cook, then remove the chicken. To the hot oil in the wok, add the mushrooms and snow peas and cook for 30 seconds.
Cook noodles until tender and drain. Cook beef, onions and pepper for a short time. Add mushroom soup, tomato soup, 1 can water and chopped pimento. Make two layers. First a layer of noodles, then beef mixture and grated cheese. Bake at 350° for 30 minutes.
Preheat oven to 400°. In 9-inch square baking pan, melt butter in oven, 3 to 5 minutes. Mix all ingredients in a bowl except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth. Roll dough into rectangle. Cut into 1-inch strips. Dip strips in melted butter. Place in same pan. Bake 20 to 25 minutes or until lightly browned.
Sift flour, then resift with spices, baking powder, soda and sugar. Add soup, water, oil and eggs, then chopped nuts. Bake in tube pan at 350° for 1 hour.
Cook rice in oil until brown. Add salt, water, bouillon cube and soy sauce. Cover and cook 20 minutes. Add rest of ingredients and 1/4 cup more water, if necessary. Cover and cook 10 to 15 minutes more. Serves 4.
Cream butter and cheese until soft. Add egg and water and beat well.	Sift flour, cayenne and paprika together. Beat well. Chill for 10 minutes. Roll mixture around olives and freeze. Remove from freezer and bake in a 400° oven for approximately 15 minutes. This same recipe can be used for cheese straws, omitting the olives and using a cookie gun.
Mix together instant vanilla pudding and milk. Mix like you would to make pudding. Add Cool Whip and mix well. Layer graham crackers in the bottom of an oblong pan. Cover graham crackers with pudding mixture. Put another layer of crackers and cover again with pudding mixture. Put another layer of crackers and frosting. Refrigerate. Make up 24 hours ahead of time.
Cook half the venison, half the onion and half the mushrooms in 1 tablespoon hot margarine in a skillet until onion is soft and meat is some tender; set aside. Repeat with remaining margarine, venison, mushroom and onion. Return all meat mixture to skillet. Cook a while longer to make sure venison gets tender, then stir in soup, Miracle Whip, parsley flakes and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles.
Slice aburage thinly and pour boiling water over it. Drain well, then squeeze aburage until almost dry. Mix remaining ingredients and add aburage.
Cook sugar, cornstarch, 7-Up and salt until clear. Add Jell-O. Cool. Fold in strawberries. Pour into baked pie shell. Refrigerate. Serve with Cool Whip.
Mix all together. Drop by full teaspoon on ungreased cookie sheet. Cook at 425° for 5 to 7 minutes.
Dissolve yeast in 1 cup warm water. Mix in juice. Put the balloon on top of the jug. Balloon will blow up. When balloon deflates, wine is ready, about 3 weeks.
Preheat oven to 350°. Melt 1/2 c. butter or oleo, and pour into 9x12 pan. Add 1/2 pkg. hash browns. In separate bowl, mix soup, sour cream, milk, onions and pour half of mixture over hash browns. Sprinkle 1 c. grated cheese on top. Add remaining hash browns. Pour remaining mixture on top. Sprinkle rest of cheese on top, and cover with crushed crackers. Pour 2 Tbsp. melted butter or oleo on top. Bake 45 minutes.
Combine first 6 ingredients. Pour into unbaked pie shell. Bake at 350° for 1 hour.
Preheat oven to 450°. Line jelly roll pan with foil. Spray foil generously with vegetable cooking spray. Cut potatoes into 1/4-inch strips. Toss potatoes in jelly-roll pan with oil, garlic, salt and pepper to coat well. Bake 40 to 45 minutes, tossing once or twice until potatoes are crisp and golden. Calories 195, fat 2 g per serving. Makes 4 servings.
Mix in a bowl the flour, powdered sugar and margarine with mixer until all crumbly. Then press into pizza pan. Bake at 350° for 20 minutes or less. Let cool.
Preheat oven to 350°. Lightly spray a 7 1/2 x 11 1/2 x 2-inch baking pan with vegetable oil. Cover raisins in a small bowl with boiling water. Soak 15 minutes. Drain and set aside.
Mix all together in large bowl. Bake 25 to 30 minutes at 400° in a 13 x 9 x 2-inch greased baking pan.
Place rabbit in 8-quart pot. Add water. Cover pot and bring to a boil. Turn down heat and simmer for 1 hour. Remove 1/2 cup of broth to a glass jar and place in freezer. Remove rabbit. Cool. Strip meat from bones and return meat to pot. Bring to boil; lower heat and let simmer to pot. Bring to boil; lower heat and let simmer for 1/2 hour, stirring occasionally. Remove liquid from freezer. Add 1/2 cup flour to jar. Cover. Shake well. Add to pot. Return to boil. Add dumpling mix. Return to simmer and cook for 10 minutes. Cover and cook an additional 10 minutes. Serves 6 to 8. Preparation Time: 2 hours.
Mix crumbs, cheese, parsley, pepper and salt. Combine margarine with garlic; dip chicken in the margarine. Roll each piece in bread crumbs mixture. Place chicken pieces in single layer in shallow baking pan. Sprinkle with remaining bread crumbs mixture. Bake until tender, about 50 minutes, at 350°.
Bake cake as directed on box in 2 layers. Cool. Punch holes in cake. Top each layer with 1 package of strawberries. Mix Cool Whip, pudding and 1 package of strawberries for icing. Freeze or refrigerate.
Combine all ingredients well. Turn into shallow casserole. Top generously with potato chips. Bake at 350° for 20 minutes. Makes 4 servings.
Saute mushrooms in a little butter, then remove and saute onions. Mix together soup, sour cream, mushrooms, onions, olives and chili powder. Simmer 10 to 15 minutes. Spray bottom of casserole dish with Pam. Spoon enough sauce to cover bottom of dish. Sprinkle 2 tbsp. chicken into tortilla and add 2 tsp. of sauce and a little cheese. Roll up. Continue until all are used. Pour remaining sauce over all the enchiladas. Bake uncovered at 350° for 25 minutes.
Beat egg whites with electric mixer. When they are frothy, add sugar, 1 tablespoon at a time and cream of tarter. Beat until stiff. Stiff is when you turn off mixer and lift out of mixture the peaks stand up straight; if they do droop, beat a little longer.
Combine cranberries, water, orange peel, cinnamon sticks and cloves in large saucepan; cook until cranberries are soft. Strain. Add orange juice, lemon juice and sugar to strained mixture. Heat over medium heat until sugar is dissolved. Serve.
Cook meat, onions and bell pepper in large skillet till meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, then salt, chili powder, and pepper. Simmer 20 to 25 minutes, or until thick. Add cheese. Stir until melted. Turn into greased 9-inch x 9-inch x 2-inch baking dish.
Saute crab, spinach, green onions and garlic salt in butter. Sprinkle Parmesan cheese over top. Serve with crackers.
Drain 1/2 juice from kidney and lima beans. Fry and drain bacon. Remove bacon and fry hamburger in same pan. Remove hamburger and saute pepper and onion in pan. Place all ingredients in baking dish or crock-pot and cook until bubbly. Serve hot or cold.
Combine sugar, syrup, and water in a 3 qt. saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches 230° on candy thermometer. Add nuts when temperature reaches 280°. Stir constantly until temperature reaches hard crack stage (305°). Remove from heat; quickly stir in baking soda, mixing thoroughly. Pour onto well-buttered cookie sheets. Spread as thin as possible with spoon. Let cool. Loosen from cookie sheets and break into pieces. Makes 2 1/2 pounds.
Spray casserole dish with cooking spray. Line bottom of casserole dish with dried beef. Wrap chicken with bacon and secure with toothpick. Place each breast on top of dried beef. Combine sour cream and cream of chicken soup. Pour soup and sour cream mixture over chicken and dried beef. Bake at 350 degrees for 1 to 1-1/2 hours.
Cook rice and set aside. Add scrambled eggs and chopped Spam (grease must be sponged off first). Add bacon, onions, mushrooms and soy sauce to taste. Heat completely and serve.
Saute vegetables until softened. Add broth and cream. Lower heat and simmer 30 minutes. Puree in blender. Simmer soup 15 minutes or more. Season with salt and pepper to taste.
Sprinkle turkey breast chunks with lemon juice and salt. Chill several hours. Add rest of ingredients and toss lightly. May be served on lettuce leaves.
Place apples in baking dish. Put other ingredients, except butter, in a bowl. Pour melted butter into mixture. Mix with a fork. Spoon mixture over apples, covering completely. Bake at 375° for 35 minutes or until apples are soft. Serve in small dishes topped with vanilla ice cream or whipped topping.
Trim chicken. Dredge in flour, salt and pepper. Brown in butter. Add soup and 1 can water. Chop onion and add last. Cover and simmer 1/2 to 1 hour.
Combine first 4 ingredients; stir well. Combine vegetables. Add mayonnaise mixture and toss. Chill 3 to 4 hours. Line serving bowl with lettuce leaves and fill with salad just before serving. Makes 10 to 12 servings.
Heat soup with chopped onion and butter. Stir into cornbread and add sage, salt and pepper to taste. Pour into a 9-inch square dish and heat in microwave.
Beat batter until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in banana and orange rind. Combine flour, baking powder and salt; add to butter mixture alternately with orange juice, beginning and ending with flour. Mix at low speed. Stir in pecans and raisins. Spoon batter into two greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 40 to 45 minutes. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool on rack.
Combine sausage and vegetables in Dutch oven. Add water, bay leaf, garlic and caraway seed. Bring to a boil. Cover and reduce heat. Simmer 45 minutes until vegetables are tender. Remove bay leaf and garlic. Arrange sausage and vegetables on platter. Sprinkle with parsley. Makes 4 to 6 servings.
Unroll dough onto lightly floured wax paper. Press perforations to seal. Brush with melted margarine. Combine sugar and cinnamon; sprinkle over dough. Roll up jellyroll fashion, starting at long side. Cut into 1-inch slices. Place in lightly greased pan. Bake at 375° for 8 to 10 minutes or until golden brown. Remove from pan and drizzle with Orange Glaze.
Heat oil in 5-quart kettle over medium heat; add onion, red and green bell peppers, coriander and cinnamon; cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron and garbanzos. Season to taste with salt. Cover, reduce heat and simmer for 15 more minutes.
In shallow pan, press out crescent rolls to make crust. Bake at 375° for 10 minutes. Mix the cream cheese, mayo and dill together. Layer on top of baked crust. Top with pieces of carrots, broccoli, tomatoes and onions. Chill. Cut into 1 or 2-inch squares and serve.
Peel peaches. Combine sugar, vinegar and spices. Cook until mixture boils well. Add fruit and cook until tender. Put peaches in sterilized jars. Fill with hot syrup.
Brown bacon and break into pieces. Brown ground beef and onion and drain. Add bacon and beans to beef and onion mixture. Add brown sugar, catsup and vinegar and mix well. Pour into large baking dish. Bake at 350° for 45 to 60 minutes.
Slice, cook and drain carrots. Bring sugar and vinegar to a boil. Dissolve cornstarch in small amount of water. Add this to sugar and vinegar mix. Cook until clear and thick. Fry bacon; drain and crush. Pour sauce over carrots and add bacon.
Beat eggs until foamy. Add sugar. Add dry ingredients and beat. Lastly, add dates, nuts and vanilla.
Cut milk, lard and salt into the flour until well mixed. Form into a ball and chill. Makes two 9-inch crusts.
Mix lemon juice, milk and Cool Whip in a bowl by hand until mixed. Pour in crust. Place in freezer until firm. Place in refrigerator. Sprinkle top with graham crackers for looks.
Sift flour, soda and salt into bowl. Add shortening, sugar, egg, water and vanilla. Beat until smooth, about 2 minutes. Stir in oats. Divide dough into 2 parts. To one part, add melted chocolate. Roll out chocolate dough between 2 sheets of waxed paper to form a rectangle about 15 x 16 inches. Roll out plain dough the same way.
Mix powdered sugar and peanut butter. Put 3/4 of the mixture in a baked 9-inch pastry shell. Combine the next 4 ingredients in a saucepan, and cook over medium heat until thick, stirring constantly. Pour custard over peanut butter mixture. Top with meringue made with leftover egg whites. Sprinkle remaining peanut butter mix over meringue. Bake at 325° for 20 minutes or until brown.
Put oats in boiling water. Let stand 15 minutes. Meanwhile, combine sugar, flour, shortening, eggs, salt, soda and baking powder. Mix well on lowest speed of mixer. Add vanilla, nuts, cinnamon and oats. Mix well. Bake in a 9 x 14 x 2-inch pan in a 350° oven for 25 to 30 minutes or until tests done. Top with following icing.
Mix 2 1/2 cups flour in large bowl with salt and Kool-Aid. Add oil and boiling water; mix well and slowly add flour. As mixture cools, your child can help knead dough on floured board. Stop adding flour when mixture no longer sticks. Store in Ziploc bag in refrigerator.
Sprinkle the round steak with tenderizer and let stand one hour. Dredge in flour and brown in oil. Remove meat; put in roasting pan. Blend in hot drippings and ingredients listed. Pour over meat and bake uncovered at 325° for 2 1/2 hours. Melt slices of Mozzarella cheese on top. Serves 6.
Stir in all ingredients. Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally.
Drain and cut chestnuts in half. Cut bacon slab in thirds while still chilled. Wrap each chestnut up in strip of bacon, toothpick and stand in a 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Drain off grease thoroughly.
Heat oven to 350°. Mix crumbs and sugar; stir in butter thoroughly. Press into bottom and sides of a 9-inch pie plate; bake 10 minutes. Remove from oven and cool.
In a large bowl, blend together all ingredients; pour into pie shell. Bake at 375° for 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour before serving. This pie freezes well.
Brown meat and onions. Add remaining ingredients. Bake at 350° for 2 hours, or in crock-pot for 8 to 10 hours on low.
Brown hamburger. Add 1 can kidney beans, drained. Chop lettuce, onion, tomatoes and grated cheese. Add to hamburger mixture with 1 bag crushed Doritos. Eat immediately.
Beat eggs and mix thoroughly into the mashed potatoes along with the onion and flour. Form into biscuit-size patties about 1 inch thick. Spread butter on each side of patty and fry at medium temperature until golden brown on each side.
Combine butter, sugar, Rice Krispies, milk and egg and cook 2 minutes, stirring constantly. Add vanilla and dates; mix. Cool before rolling in coconut. Keep in cool place.
Mix up and keep in refrigerator. Drink 2 ounces daily. Good for arthritis.
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water. Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl). Add cream. Stir over boiling water for 1 minute more. Place toast in wide soup bowl. Pour pan roast over toast. Dot with remaining tablespoon of butter. Sprinkle with paprika. Serve immediately.
Grease 24 muffin cups (paper liners can be used also). Preheat oven to 400°. Beat sugar, sweet potatoes and butter until smooth. Add eggs and blend well. Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend. Do not overmix. Fold in raisins and nuts, spoon into muffin cups and sprinkle each with sugar and cinnamon mixture. Bake 25 to 30 minutes. Serve warm. Makes 24 muffins.
Beat eggs, milk and shortening in small bowl at medium speed until blended, about 30 seconds. Sift flour, baking powder and salt together and add to first mixture. Beat and blend about 1 minute. Preheat waffle iron at high. Using about 7/8 cup of batter per waffle, bake 5 to 6 minutes.
Combine cheeses at room temperature until well blended. Add rest of ingredients except nuts. Mix well. Chill. Shape into ball and roll into nuts.
Mix first 6 ingredients in sauce pan and cook until it boils. Boil 1-3 min. Remove from heat and add peanut butter and instant oats.
Prepare cake mix as directed on package in a 9 x 13-inch pan. Mix together instant pudding, Dream Whip and cold milk. Beat until it forms soft peaks. Spread over cooled cake. Layer the drained, crushed pineapple over the entire cake. Next, spread the large container of whipped topping over the pineapple.
Sprinkle chicken with salt, pepper and paprika. Place in crock-pot. Mix cream of mushroom soup with sour cream. Pour over chicken; sprinkle with paprika. Cook on low for 6 to 8 hours. Serve the sauce over chicken with rice or noodles.
Saute onion in oleo. Add meat and cook until brown. Add tomato sauce, corn, salt and chili powder. Cook slowly for 10 minutes. Put in a casserole dish and top with cheese. Bake at 350° until cheese melts.
Cut cabbage in small pieces. Cook about 10 minutes or until tender, but crisp. Put in greased casserole. Saute onion and green pepper in melted margarine; add sugar. Add tomatoes, salt and pepper. Pour mixture over cabbage. Sprinkle with cheese. Bake at 350° until heated thoroughly. Makes approximately 8 servings.
Place 3 cups raw blueberries in baked shell. Bring remaining ingredients to a boil; when cool, pour over berries in the shell. Chill. Serve with whipped cream or ice cream.