HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour flour into bowl; add other ingredients and mix. Put on a floured board and pat out. (May be rolled out and cut into biscuits or you may break off pieces and roll with hands into balls.) Pat down slightly. Bake at 400° for 10 to 15 minutes or until brown.
In a small mixing bowl, beat together butter and 1/2 cup sugar. Stir together flour, baking powder and salt. Add to butter mixture alternately with milk, stirring until combined. Turn mixture into greased casserole. Top with blackberries and sprinkle with remaining sugar.
Add shortening to sugar and mix well. Add eggs, one at a time, beating thoroughly after each. Add sifted dry ingredients, nuts, chocolate and vanilla. Spread in greased 15 x 10 x 1-inch pan. Bake in oven at 350° about 25 minutes. While warm, cut in 50 bars.
Grate cheese; mix with margarine, salt, pepper and flour. Last, roll in Rice Krispies or pecans. Place in teaspoon size drops on cookie sheet. Bake at 325° until light brown.
After you hard-cook the eggs, remove shells under cold running water. Cut eggs in half, emptying yolks into a small mixing bowl. Next, saute onions and mushrooms in a skillet using a small amount of shortening. Mix onion and mushrooms with yolks. Add dry mustard, parsley, lemon juice, seasoned salt, pepper and sour cream. Using this mixture, fill the empty egg halves. Sprinkle a little paprika over the top of each egg to give it that really professional look. Serves 6 to 8.
Cook broccoli for 5 minutes. Salt and pepper to taste. Mix soup, mayonnaise, lemon juice, sour cream and curry powder. Cut bread into bite size pieces and put in bottom of casserole. Place cooked, drained broccoli over the bread and layer meat over it. Pour sauce on top. Bake 20 minutes at 350°. Top with as much sharp cheese as you wish. Return to oven for another 5 to 10 minutes.
Pluck stems, then add sausage and soup mix. Stuff mushrooms. Broil 10 minutes if eaten at once. These can be frozen, then put in a 350° oven for 45 minutes, then broiled about 5 minutes.
Put the apple cider/juice and cinnamon stick in a large saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in the remaining ingredients except orange slices. Simmer uncovered 5 minutes. Serve in punch bowl and float orange slices on top. Makes 16 servings.
Cook potatoes with skins on until tender. Cool, peel and grate coarsely. Heat mayonnaise with soup. Blend sour cream, onions and cheese into soup. Stir in potatoes.
Sift together flour, corn meal, baking powder and salt into bowl. Combine egg, honey, margarine and milk. Add to dry ingredients, stirring just enough to moisten. Pour batter into greased 8-inch square baking pan. Bake in a 400° oven for 30 minutes, or until done. Serve warm. Makes 9 servings.
Place cucumbers, bell peppers and onions in a pan and drain. Mix sugar, vinegar, celery seed, turmeric, cinnamon and salt and bring to a boil. Add vegetables to vinegar mixture and heat well. Do not boil! Put in jars and seal.
Clean fish and cut into pieces, 3 x 1 1/2-inches. Dry on paper towel. Beat egg yolks, blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites until stiff, but not dry and fold in mixture. Dip fish in batter, lift out and drain slightly. Fry in deep fat at 375° for 2 to 3 minutes or until golden brown and puffy. Drain on paper towel. Use rest of batter for dipping sliced potatoes and green beans.
Mix all dry ingredients together. Add oil, eggs, and vanilla and blend well. Bake in 3 (9 inch) cake pans at 350° for 30 minutes or until done. Frost with cream cheese frosting.
Add sugar, butter and salt to hot milk. When cool, add dissolved yeast, beaten eggs and enough flour to make a stiff batter. Cover; let rise until double its size. Cut mixture; beat thoroughly. Spread smoothly in 2 greased round layer cake tins. Cover with second mixture.
Slightly mash avocados. Stir in remaining ingredients. Chill for 1/2 hour. Serve immediately.
In a large mixing bowl, mix together baking mix, egg, milk, water, vanilla, brown sugar and cinnamon. Mix well. Blend in chocolate chips. Cook on griddle at 300° or a regular frying pan on medium-high setting. Serve with butter, syrup and whipped cream, if desired.
Cook the lasagna noodles. Mix all ingredients except cheese and noodles together. Layer in 2 - 9 x 13 pans or 1 deep dish: noodles, chicken mix and cheese. Layer until ingredients are gone. Save some of the cheese for the top.
Open can of pineapple and drain for 1 hour. Beat cream cheese until smooth. Mix by hand the other ingredients into the cream cheese and the pineapple. Chill in bowl several hours or overnight. Roll in crushed pecans. You may make 2 large balls or several small balls. You may also freeze the balls.
Melt butter. Stir in brown sugar, water and pecans. Put on bottom of the pan. Separate each can crescent dough into 4 rectangles; seal perforations. Spread with the 3 tablespoons of softened butter. Combine cinnamon and sugar; sprinkle over dough. Starting at shorter side, roll up each rectangle. Cut each roll into 4 slices, forming 32 pieces. Place, cut side down, in prepared pan. Bake at 375° for 20 to 25 minutes, until golden brown. Invert immediately to remove from pan. Serve warm. Makes 32 small rolls. Use a 9 x 13-inch pan.
Boil chicken in salted water until tender. Bone and cut into bite-size pieces. Dip tortillas in hot chicken stock until wilted. Place in 9 x 13-inch baking dish. Add a layer of chicken, then onion, pepper and cheese. Spread evenly. Sprinkle garlic salt lightly over all. Combine the two soups and the tomatoes and chilies and chili powder. Pour over all. (Crush the tomatoes and chilies.) Bake at 325° for 1 hour.
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
Boil sugar and water 5 minutes, then cool. Add remaining ingredients and mix together. Freeze in plastic container. When ready to serve, thaw to a slush and add 3/4 bottle of 7-Up.
Preheat oven to 325°. Use cookie sheet. Have a long piece of aluminum foil on counter. In saucepan melt butter and margarine, then add brown sugar. Stir until thick (5 to 6 minutes). Add nuts. Line cookies (crackers) up on cookie sheet. Put 1 teaspoon sauce on each cracker (or less). Bake 9 minutes at 325°. Remove from cookie sheet and place on foil to cool. Keep in refrigerator.
Slice and cook carrots. Layer and cover with crumbs. Bake 1 1/2 hours at 350°.
Cream butter and sugar well. Beat in egg, milk and vanilla. Stir in flour, baking powder and salt (mixed thoroughly). Chill dough in refrigerator (even overnight). Roll out small portion sprinkled with flour mixed with a small portion of sugar. Cut; place on ungreased baking sheet, 1 inch apart. Bake for 5 to 8 minutes at 400°.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches, or two square pans, 8 x 8 x 2-inches. In medium bowl combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan(s). Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Frost with One-Bowl Buttercream Frosting. Makes 3 dozen.
Cut venison into small chunks and brown in bacon grease. Place in crock-pot. Dissolve bouillon cubes in 1 cup water. Add bouillon and remaining ingredients to crock-pot. Cook on low heat for 12 hours. If stew is too thin, add a few tablespoons of instant mashed potatoes.
Mix pudding and milk until well blended. Add sour cream and Cool Whip. (Save enough Cool Whip to decorate top if you would like to.)
Drizzle oil on baking sheet. Place boneless pork chops on sheet and season with salt, pepper and garlic powder. Add sliced hot peppers and some hot pepper juice (the hotter you like it the more peppers you use) on top of the pork chops. Bake at 350° for approximately 30 minutes (until pork is white inside). Just before you take it out of the oven, cover each piece with shredded cheese. Remove from the oven when cheese has melted.
You will need a large frypan, medium frypan and a 6-quart pan with cover.
Mix coffee, sugar and boiling water. Let cool. Add vodka and vanilla. Makes 1 quart.
Pour peaches in a large casserole dish. Mix together flour and sugar and cut in margarine. Sprinkle flour, sugar and margarine mixture which should look like small peas, over peaches. Bake at 375° until brown.
Remove skin from chicken. Wash each	piece and drain well. Combine flour, herb blend, paprika and pepper. Place in paper or plastic bag and add 3 pieces of chicken at a time. Shake to coat. Beat eggs, milk, mustard and rosemary together until smooth; set aside.
Roll out sugar cookie dough and follow package directions for oven temperature and time. Cook until evenly browned. Mix softened cream cheese, sugar and vanilla together. Spread over cooled cookie. Top with different colored fruit in different patterns.
Peel and mash up dark brown avocados in bowl. Add picante sauce, stewed tomatoes, jalapeno slices and salt. Stir all together. Dice green onions (blade and onion head) real fine. Sprinkle over top of mixture. Cover and chill for 1 hour. Serve with tortilla chips, corn chips and refried beans.
Cut cabbage fine into large bowl. Add sliced onions and grated carrot; mix well. Combine sugar, vinegar, corn oil, salt and mustard. Bring to a rolling boil. Pour over cabbage, onions and carrot. Put into covered container that can be stirred occasionally. Place in refrigerator. This makes 3 quarts and will keep a long time.
Mix all ingredients with a spoon, except the last two. Spoon into a large pan. Bake 55 to 60 minutes at 350°.
Place all ingredients in a crock-pot. Cook on low for 10 to 12 hours or on high for 5 hours. Watch for scorching at the high setting. Serve with your choice of chips; also good as a topping for hot dogs or hamburgers.
Prune paste replaces high fat shortening in recipes for brownies, muffins and other baked goods. This recipe reduces the fat in recipes by at least 75%. Best when used fresh but can be kept in the refrigerator for several days. To make, blend the pitted prunes with the water and vanilla.
Tomato juice should be hot, then add sugar and seasonings and stir well.	Process in canner.
Slice links thinly. Place in skillet with garlic and 1/4 teaspoon salt; brown over high heat. Drain on paper towel. Set aside.
Preheat oven to 350°. Beat egg whites until fluffy. Gradually add sugar and beat until stiff. Stir in nuts and chips. Drop by teaspoon on foil covered cookie sheets. Put in oven, close door, turn off oven and go to bed. Awaken to great treat.
Melt butter in large saucepan. Add orzo and stir until it turns golden brown. Add rinsed, drained rice and stir and brown slightly. Add water and salt. Bring to a rolling boil, then cover and put on a very low heat for about 15 to 20 minutes until liquid is absorbed and rice is tender.
Mix box of jello with hot water. Add cold water and pineapple juice. Freeze. Take out 1 hour before party. Add 1 liter ginger ale when thawed enough to stir. Stir again 15 minutes before served. Makes a slush.
Bring to a boil 1 cup of water. Add cloves and cinnamon sticks. Cover and simmer for 30 minutes.
Boil potatoes in jackets until fork-tender. Refrigerate potatoes until cold (approximately 1 hour). Peel and grate cold potatoes. Add sour cream, 1 cup grated Cheddar cheese, scallions, salt and pepper. Put mixture in buttered casserole dish. Top with 1/2 cup grated Cheddar cheese and bacon bits. Chill for several hours. Bake at 350°, uncovered, for 35 to 45 minutes. Garnish with chives or chopped green scallion tops, if desired. Makes 6 to 8 servings. Great for crowds. Easy to make ahead of time!
Mix all ingredients; pour into baking dish. Cover top with ketchup and bake at 400° until done.
Melt oleo; cool five minutes. Stir sugar into oleo. Add eggs, one at a time and beat. Add the other contents and mix well. Bake in 350° oven for 30 or 35 minutes.
Mix together. Grease and flour pans. You may use 5 one-layer pans or 1 tube pan. For the layer pans, bake at 325° for 30 minutes. For the tube pan bake at 300° for 60 minutes.
Cream butter and sugar; add egg yolks and vanilla. Put the soda in the sour cream and buttermilk; add the egg mixture. Add the sifted dry ingredients. Chill well. Roll in long rolls and form into bows or pretzel shapes. Bake in a hot oven at 350° until brown or paler, if you prefer.
Peel and devein shrimp; set aside. Cook pasta according to package directions. Drain and set aside. Melt butter in a large skillet over medium-high heat; add shrimp, minced shallot and basil. Cook about 5 minutes, stirring constantly. Add pasta and cheese. Toss gently; add fresh basil as garnish, if desired. Serves 4.
Cook sausage. Break rolls into a pizza pan (round) forming a circle. Bake at 350° for 15 minutes. Lay drained sausage on crescents, spreading sausage. Mix beaten eggs, milk and oregano until fluffy. Add pepper and pour over sausage. Mix cheeses and sprinkle over top. Bake at 350° for 35 minutes.
Line baking pan with foil. Salt and pepper the chicken. Place in pan. Pour the Coke and ketchup over the chicken. Cover with foil. Bake in oven at 350° for 1 hour or until done. If you want it browned, remove foil about 15 minutes before removing from oven.
Mix all ingredients together and put in casserole dish and top with 1/2 cup cornflake crumbs. Bake at 350° for 1 hour.
Wash vegetables and apples; drain. Cut cabbage into shreds with a knife. Cube unpeeled apples. Cut broccoli flowerets and peel upper stem and chop. Shred carrots with grater. Add cole slaw dressing to taste. Let stand a few minutes at room temperature before tossing. If not to be eaten immediately, cover with plastic wrap and place in refrigerator. Eat within 2 days.
Brown hamburger with onion. Cook noodles in salt water. Mix all together in baking dish and cover with cheese. Bake at 350° for 30 minutes.
Mix well at low speed. Grease and flour Bundt cake pan. Bake 45 minutes at 350°.
Heat oven to 350 degree. Grease pie plate or pan (9 or 10 inch). Place all ingredients in blender container. Cover and blend on high speed 16 seconds. Pour into pie pan and bake 50 to 55 minutes or until tooth pick inserted in center of pie comes out clean.
Pack cucumbers in jars with 1 head of dill and 1 clove of garlic in each jar. Put vinegar, water and salt in large kettle and bring to a boil. Pour while boiling hot over cucumbers in jars. Cover each jar with canning lid and ring. Place jars in boiling water bath for 15 minutes. (Start timing as soon as jars are placed in boiling water.) Makes 7 quarts.
Wash and cut potatoes in 1/2-inch slices. Alternate sliced potatoes and onions in 13 x 9 x 2-inch baking dish. Drizzle margarine. Sprinkle garlic powder, salt, pepper and celery seed. Cover tightly with foil and bake at 400° for 40 minutes. Remove foil; sprinkle with paprika and bake an additional 20 minutes, uncovered.
Beat eggs; add sugar and beat until blended. Add vanilla and stir in dates, nuts and coconut. Pour into ungreased 2-quart casserole and bake at 350° for 30 minutes. Stir well while still hot; cool. Form into small balls and dip in sugar.
Chop dates and nuts. Put into bowl with butter and baking soda and pour over 1 cup boiling water. Let stand until cool. Beat eggs. Add sugar, vanilla and salt and beat well. Stir in flour and add ingredients from other bowl.
Mix all ingredients together, except cheese slices and Tater Tots or sliced potatoes. Put cheese slices and Tater Tots or sliced potatoes on top of mixture. Bake at 350° for 30 minutes or until cheese melts.
Cream butter, vanilla and sugar until light. Beat in eggs. Combine banana and milk. Mix in soda and salt. Alternately blend in dry ingredients into creamed mixture. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes.
Combine first 3 ingredients. Stir and let stand or set 3 hours. Next day, wash sauerkraut good and squeeze dry. Add all vegetables. Put in covered dish and set overnight.
Put rice in a 9 x 13-inch pan. Mix soup and water and pour over rice. Sprinkle 1 package Lipton soup over. Lay chicken in pan. Sprinkle the other package of soup over. Cover and bake at 325° for 2 hours. Check at 1 1/2 hours to see if dry enough. If it isn't, take cover off and continue to bake.
Pour fruit cocktail in 9 x 13-inch baking pan. Sprinkle dry cake mix over the fruit cocktail. Take slices of the butter and put on top of cake mix. Make sure you place slices all over the top so butter may melt evenly into cake mix. Bake at 350° for 40 to 50 minutes or until bubbly and golden brown. Great served warm with vanilla ice cream.
Brown meat. Put oil in skillet and brown stew meat, then drain. Add beef broth, tomatoes, beef bouillon cubes, meat, onion, cabbage, bay leaves, carrots, celery and water, everything but mixed vegetables, potatoes and macaroni. Gently boil until carrots begin to get tender, then add potatoes. Cook until potatoes are done. Salt and pepper to taste.
Melt margarine and brown onion. Add sausage and garlic to brown. Stir in flour and cook thoroughly. Add broth, sauerkraut and parsley; cook few minutes more, until stiff. Chill. Roll into bite-size balls and chill again (or freeze until ready to use).
Mix together shortening, sugar and eggs; beat well. Add sour cream, and vanilla; beat well. Add flour, soda, salt and baking powder. Mix well and chill at least 1 hour. Drop onto greased cookie sheet. Bake at 400° for 10 minutes.
Stir together in large mixer bowl, boiling water, rolled oats, shortening, brown sugar and salt. Cool to lukewarm, then dissolve yeast in warm water and add yeast, eggs and 1/2 flour to lukewarm mixture. Beat 2 minutes at medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add rest of flour and mix with spoon until flour is thoroughly blended into dough. Knead until dough is smooth and elastic and quits being sticky. Cover and let rise until doubled in size. Punch down and then shape into 3 loaves. Place in 3 greased pans. Cover and let rise until doubled. Bake 40 to 45 minutes at 350°. When baked, brush tops with butter.
Place pineapple, including juice, in a 4-cup glass measure. Microwave on High until bubbly hot, 2 to 2 1/2 minutes. Stir in gelatin until dissolved. Cut cream cheese into large chunks and add to pineapple mixture. Stir midway through cooking, then microwave on Medium (50%) until cheese is completely softened to blend into mixture, 2 to 2 1/2 minutes. Stir in apricots. Cool to room temperature. Fold in 1/4 cup nuts and Cool Whip. Pour into an 8-inch square dish. Sprinkle remaining nuts on top as garnish. Refrigerate until set. Makes 6 servings.
Shred lettuce in 2-quart dish 3/4 full. Drain peas and spread over top. Chop celery and spread over peas. Spread Hellmann's mayonnaise over top and sprinkle sugar and Parmesan cheese on top. Top with onion rings.
Put juice, tomatoes, bouillon, onion, celery, water and meat in crock-pot early in the morning. If you're home during the day, stir occasionally. Cook on low. An hour or so before serving, parboil veggies; drain and add to soup. Good soup, better the next day.
Combine all ingredients in a 1 1/2-quart casserole. Cover and refrigerate overnight. Bake at 350° for 1 hour or until macaroni is tender. Yield: 4 servings.
Place apples in bottom of greased baking dish. Mix flour, sugar, baking powder, salt and egg with a fork until crumbly. Place on top of the apples. Pour 1/4 cup of melted and cooled shortening on top. Sprinkle with cinnamon. Bake at 350° for 40 minutes. Serves 6 to 8.
Combine milk and marshmallows in a double boiler and heat until marshmallows are completely melted. Add cracker crumbs to marshmallow cream and mix well. Then add all other ingredients, mixing well. Put in a Bundt pan or pound cake pan lined with plastic wrap. Pour mixture into lined pan and press mixture into pan. Refrigerate for 2 days.
Combine ingredients and mix thoroughly in medium bowl. Drop 1/2 teaspoonful at a time onto greased cookie sheet and bake at 350° for about 8 minutes or until set and lightly browned. Cool to room temperature and store in airtight container in refrigerator, freeze for longer storage.
Brown bacon and hamburger with onion. Mix other ingredients and pour into a 2 1/2-quart casserole. Bake 40 minutes at 350°. Serves 8 to 10.
Briefly cook the carrot coins by the desired method. Drain well and mix with raw onions and pepper strips. Place in a nonmetallic bowl with lid. Use a wire whisk and electric blender or food processor to combine soup, sugar, vinegar, oil and mustard. Pour over vegetables. Cover and marinate overnight. Makes 10 servings.
Mix thoroughly soup and milk. Arrange broccoli in 8 x 12-inch casserole. Layer eggs, 1/2 can fried onions, soup mixture and cheese over broccoli. Bake at 350° for 25 minutes. Top with remaining onions and bake 5 more minutes.
Cook the fresh corn for 3 minutes in a salted pot of boiling water. Drain the corn and immerse it in ice water to stop the cooking and set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with red onions, vinegar, olive oil, salt and pepper. Right before serving, toss in the fresh basil. Serve cold or at room temperature. Only use fresh corn, not frozen.
Fry potatoes in butter (margarine okay). Add salt, pepper and garlic powder to taste. Sprinkle to cover lightly the Salad Supreme. When potatoes are almost ready, add onions and sausage. Turn often. Cover until sausage is heated. Serve with favorite veggie.
Sprinkle pork with salt and pepper. Heat oil in wok or skillet over moderately high heat. Add half the pork. Cook 3 to 6 minutes, stirring constantly. Cook through, remove from wok, repeat with remaining pork. Reduce heat to moderately low. Mix pineapple juice and cornstarch and set aside.
Place uncooked rice in a baking dish. Add chicken. Combine soups with 1/2 can of milk and pour over. Sprinkle dry onion soup mix on top. Seal securely and bake at 300° for 2 1/2 hours. Don't peek in!
Combine chicken broth, onion, broccoli and all the seasonings together. Omit flour, milk and margarine at this time. Cook broccoli, chicken broth, onion and seasonings to boil. Reduce heat; simmer for 10 minutes. Put vegetable mixture in blender until creamy. Set aside. In same pan melt butter. Add salt and flour; stir until smooth. Then add milk until thickens. Add to broccoli mixture until heated. Add 1 cup broccoli florets.
Mash avocados with fork. Add all other ingredients. Refrigerate to blend flavors. Serve with chips or over Mexican food. Great on tacos.
Combine first 5 ingredients in a bowl; stir well and set aside. Arrange potato wedges in a vegetable steamer over boiling water. Cover and steam 10 minutes. Place on platter and brush cut sides with oil.
Combine coconut, marshmallows, pineapple, oranges and blueberries in bowl; mix well. Fold in sour cream. Makes 8 servings.
Mix pumpkin, flour, sugar and margarine together. Add milk and spices. Taste. Add more milk, sugar or spices, if needed. Bake at 450° for 30 minutes or until brown.
Cook chicken; remove skin and bone and cut in small pieces. Cook noodles according to package directions. Drain noodles and rinse with cold water. Add all ingredients and mix well. Serve as soon as done or chill before serving.
Mix well. Roll chicken in flour and brown. Place chicken in casserole dish. Pour barbecue sauce over chicken and cover. Bake in oven at 350° for about 1 1/2 hours or until sauce is thick.
Mix in pan strawberries and sugar. Cook these together until sugar is dissolved, then add Jell-O. Stir until Jell-O is dissolved. Chill. Whip milk. Mix chilled ingredients and milk together; pour into a cooled baked pie shell.
In a saucepan, combine all the ingredients except the carrots. Bring the mixture to a boil. Lower the heat, add the carrots and simmer until the liquid is absorbed. Season with salt and pepper. Cook for several minutes more, shaking the pan until slices are glazed.
Cook egg yolks, Carnation milk and sugar; let cool. Whip the cream; add cooked egg mixture. Drain pineapple and add with rest of the ingredients. Chill.