HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter or margarine with sugar; add remaining ingredients and mix well. Chill until firm. Roll with your hands, small amounts of the dough, the size of your finger; cut each 1 1/2-inches or 2-inches and shape into crescents. Bake at 350° about 30 minutes until golden brown on the bottom. Check after 20 minutes. Roll in powdered sugar when they are cool enough to handle.
Chop carrots and shred sweet potatoes. Combine vegetables, melted lard and sugar. Sift together the flour, spices, salt and soda and add to the other mixture. Add raisins and pour into a well-greased quart baking dish. Cover and bake 1 1/2 hours in a slow oven (300°).
In a small bowl, beat sugar and butter until creamy. Beat in egg, almonds, almond extract and rum. Cover and chill 30 to 45 minutes or until very cold and stiff. Thaw pastry 20 minutes; unfold and roll on a lightly floured surface to a 14 x 10-inch rectangle. Transfer to a large ungreased baking sheet. Spoon almond filling lengthwise down center third of pastry. Brush edges with egg-water mixture. Fold pastry on left side of filling over filling; fold pastry on right side of filling over the enclosed filling completely. Pinch edges to seal. Turn filled pastry over so folded edges are down; seal ends by pressing with the tines of a fork. Brush top with egg-water mixture; refrigerate 30 minutes. Heat oven to 425°. Using a sharp knife, score top of pastry several times, being careful not to cut through pastry. Bake 30 minutes or until puffed and golden brown. Cool on wire rack for several hours before serving. Serves 8.
Mix beef, salt, pepper, onion and 1 teaspoon gravy mix. Pat in an 8 x 8-inch pan. Mix soup with 1/2 teaspoon gravy mix and spread on top of meat. Bake in 350° oven for about 45 minutes.
Scald 1 1/2 cups of the milk in medium saucepan. Combine the cocoa, sugar, cornstarch and salt in a small bowl. Blend remaining 1/2 cup cold milk into cocoa mixture. Mix well. Stir into scalded milk. Cook over very low heat, stirring constantly, until mixture is thick. Remove from heat. Stir in vanilla. Cool. Spoon into 4 individual dessert dishes and refrigerate. Makes 4 servings.
Preheat oven to 350°. Over hot water, melt morsels and butter, stirring constantly, until smooth. Transfer to large bowl; stir in graham cracker crumbs and nuts with fork until crumbly. Reserve 2 cups crumbly mixture for topping. Press remaining mixture into ungreased 15 1/2 x 10 1/2 x 1-inch pan (9 x 13-inch works okay). Bake 12 minutes at 350°.
Using beater, cream butter and sugar. Add almonds, flour, salt and extract. Mix with hands into small balls. Roll enough to make dough stick together. Line a cookie sheet with foil. Preheat oven to 300°. Bake for 20 to 25 minutes, until light brown. While warm, roll in confectioners sugar.
Boil raisins and water down to 1 cup of juice. Strain and add soda to the juice. Cool slightly and add shortening and sugar to the warm liquid. Sift flour, baking powder, salt, nutmeg and cinnamon together 3 times and to other mixture. Mix well. Add raisins. Bake in well-greased loaf pan or iron skillet, for about 40 minutes in 350° oven.
Mix all together. Put in a greased and floured loaf pan. Bake at 350° for 1 hour.
Rinse shrimp well and drain. Mix shrimp, shredded cheese, onion and Worcestershire sauce. Add Miracle Whip.
Mix flour, sugar, lemon rind, spices and salt together. Sprinkle a little on the bottom of a nine inch unbaked pie crust. Arrange tomatoes in pie shell, one layer at a time. Cover each layer with sugar mixture, lemon juice and dot with butter. Cover with latticed top, or a regular top. Bake 1 hour at 350°.
Mix all dry ingredients; set aside. Cream eggs, butter, sugar and milk. Combine with dry mixture; mix well. Pour hot water over raisins; let stand a few minutes, then drain. Cut dates and figs in small pieces; add a little flour to prevent sticking. Add jam, nuts and fruit to cake mixture. Bake in 4 layers at 300° for 1 hour.
Drain Veg-All and beans. Add next 4 ingredients. Mix well. Spoon into 2-quart baking dish. Crumble Ritz crackers and spread over top. Dot with oleo. Bake at 350° for 30 minutes or until bubbly. Freezes well.
Mix all together in saucepan. Cook until mixture forms a ball. Store in refrigerator.
For pork chop preparation, request butcher to cut a gash or pocket into the side of each chop. Salt and pepper chops well.
Slice onions, then saute in butter until transparent. Stir in flour and simmer 2 minutes. Stir in chicken broth, wine and cheese. Bake at 250° for 3 to 8 hours. Stir occasionally. The longer it bakes, the browner it gets. Beef broth may be used instead of chicken. Don't salt until you taste.
In a small pan heated with coat of oil, brown onion. Add water. Cover and bring to boil. Simmer for 10 minutes on low heat. Thin tahini with water. Add to onions. Stir in soy sauce. Bring to boil. Add wine. Stir and take off heat. Good with rice or steamed veggies.
Pour half of butter into tube cake pan. Place biscuits in pan in 2 layers, overlapping biscuits on the first and second layers. Bake at 350° for 20 to 25 minutes. Pour remaining half of butter over top when it has finished baking.
Core cabbage and blanch in a large pot of boiling water until leaves begin to loosen. Soak bread in red wine. Combine ground chuck, onion, celery and egg. Mix in wet bread (bare hands are the best tools for this). Add tomato juice, rice, salt and pepper. Carefully peel off cabbage leaves and roll each around 1 to 2 tablespoons of the meat mixture, tucking in the sides so it holds together. Repeat until all the beef is wrapped. There should be 18 to 20 packets. Chop remaining cabbage leaves and reserve 4 cups.
Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat. Stir until smooth and remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan.
Combine crumbs, cheese and parsley. Dip chicken breasts in oleo; roll in crumb mixture. Place in greased dish. Bake, uncovered, for 1 hour at 325°.
Mix dry ingredients, then stir in pulp, milk and beaten egg. Pour into buttered 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Serve cold.
On a floured surface, roll dough out thin. Beat egg and add oregano and garlic powder. Spread on dough (you don't have to use it all). Place Provolone on dough. Add pepperoni on top, overlapping. Sprinkle with a little oregano. Put Mozzarella on top. Roll in log fashion. You may use toothpicks to hold together. Place on an oiled cookie sheet. Put a little oil on surface. Bake at 350° until light brown. Serve with pizza sauce.
Set aside about 8 strawberry slices for garnish. Combine remaining strawberries and sugar; chill. Prepare pudding: Mix according to package directions; set aside. Layer 1/3 each of cake, strawberries, and pudding in a 3 quart glass bowl. Repeat layers twice, ending with pudding. Spread whipped topping over trifle and garnish with strawberries. Chill. Yield: 10 to 12 servings.
Fry bacon and drain. Brown hamburger and onions. Partially drain kidney and butter beans. Mix all together in a large baking dish. Bake 40 minutes in a 350° oven.
Bring to a boil and dissolve sugar. Pour over meatballs and bake at 350° for 45 minutes.
Garlic and wine take away the strong fish taste. Melt 1 tablespoon butter in shallow baking dish. Place fillets sprinkled with chopped garlic, parsley, pepper and lemon juice. Cover with seasoned bread crumbs and pour 1/4 cup melted butter over it. Wine may be added before crumbs, if desired. Bake at 350° for 30 to 45 minutes.
Spread pecans on bottom of a 6 x 10-inch pan. Boil butter and brown sugar for 7 minutes. Pour over nuts. Sprinkle chocolate over top and cover until melted. Cool and break into squares.
Make hot roll mix as directed. Spread on jelly roll pan. Then place ingredients in order listed and bake at 350° for approximately 25 to 30 minutes or until golden brown.
Brown sausage and drain on paper towels. Mix all ingredients together. Pour into greased 2 x 13-inch pan. Put in refrigerator overnight covered with foil. Bake, uncovered, at 350° for 1 hour. Cut into squares and serve hot.
Cook broccoli with onion; drain. Mix eggs, mayonnaise, mushroom soup and cheese. Mix all ingredients together and bake at 350° for 30 to 45 minutes or until set. (I only use 1 package frozen broccoli.)
In top of double boiler, melt Hershey bar, milk and marshmallows. Cool. Whip the cream in bowl until stiff and fold this into chocolate mixture. Pour into crust and place in refrigerator to cool. When cool, place in freezer. Remove at dinnertime and pie will be thawed for dessert. Keeps indefinitely in freezer.
Combine water, cocoa and margarine; bring to a boil. Remove from heat. In a large bowl, combine flour, sugar and baking soda. In a small bowl, beat milk and eggs. Take flour mixture and milk mixture and blend. Add cocoa mixture (still warm); beat all ingredients together until lumps are gone. Grease an 11 x 16 1/2-inch cookie sheet. Bake at 350° for 15 or 20 minutes.
Heat the beans, cheese and peppers in microwave oven. Sprinkle with grated Cheddar cheese and crushed potato chips. Use as dip for chips. The firmer ones work best. Also try tortilla chips.
Cream butter, add sugar and egg, beat well. Add milk or cream, nuts, pineapple, vanilla and stir well. Fold in 1/2 pint whipped cream. Roll 2/3 pound of vanilla wafers. Sprinkle 1/2 crumbs in bottom of 9 x 13-inch pan and pour the mixture over crumbs. Then sprinkle the other half of crumbs over the second layer. Set in refrigerator until chilled. Can be made several hours in advance. Serve with nuts or cherries on top.
Spread butter on bottom and sides of 9 x 9-inch pan or 9 x 13-inch for double recipe. Cut apples in pan. Combine sugar and cinnamon and sprinkle over top. Combine eggs, milk, flour and salt until smooth. Pour over apples. Bake at 375° for 30 to 35 minutes.
Butter 9-inch pie plate. Layer cranberries on bottom of pan. Sprinkle with brown sugar. In a bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted margarine. Blend well. Pour over cranberries and bake 45 minutes. Serve with ice cream.
Combine milk and shortening in saucepan over medium to low heat until melted. Pour into large bowl; cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm water and stir into milk mixture. Add sugar and salt; stir until dissolved. Add sifted flour, beating until smooth and until dough pulls away from spoon. Cover with plate and let rise overnight in refrigerator.
Mix together dry mustard, vinegar and sugar. Let stand 2 hours. Beat eggs until frothy and add to mixture. Cook over medium heat until thick, about 15 minutes. Let cool. Add beer.
Dip chicken in flour. Then coat with egg. Saute chicken in butter and remove. Add wine and lemon juice to deglaze pan and pour over chicken (can be added with chicken in pan). If you like more sauce, increase sherry and lemon juice mixture in 2 to 1 ratio.
Mix first sugar and flour. Drop in egg yolks and cocoa. Slowly add cold milk. Cook on top of stove until thick. Stir constantly. Remove from heat, then add butter or margarine and vanilla. Pour into pie shell. Cover with margarine and put back in oven until golden brown.
Combine turkey with all remaining ingredients. Form into a loaf and place in shallow pan. Bake at 350° for 1 hour.
Layer first 6 ingredients in large salad bowl. Mix mayonnaise, sugar and cheese. Spread over other ingredients. Chill and serve.
Mix butter and sugar well. Add egg yolk; mix well. Stir in flour by hand on lightly floured surface gently. Knead dough 2 to 3 minutes until thoroughly combined. Roll into 1-inch balls. Place 2-inches apart on greased cookie sheet. Make indention with thumb in center of each; fill with 1/4 teaspoon preserves. Bake at 350° for 13 to 15 minutes. Dust with confectioners sugar.
Simmer onion in oil until brown. Stir in catsup, water, sugar and mustard. Simmer 5 minutes.
Cream sugar with margarine; beat eggs and add. Sift all dry ingredients and add alternately with the milk. Stir in the berries with a little flour. Grease muffin pans. Pour batter in; makes 1 dozen. Bake at 400° for 20 to 25 minutes.
Preheat oven to 375°. In large skillet, cook sausage over medium heat, stirring frequently until no longer pink. Separate rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes, peppers, onions and cheese.
Blend together butter, flour, salt, paprika and curry powder. Gradually stir in milk. Cook until thick and smooth. Stir constantly. Add ketchup, sherry and shrimp; heat thoroughly. Serve over rice with condiments such as Indian relish, chopped nuts, raisins, hard-boiled egg whites and yolks, shredded coconut and Major Grey's chutney. Serves 6.
Wrap each chicken breast with a piece of bacon. Cover bottom of flat, greased baking dish with chipped beef. Arrange chicken breasts on top. Mix soup and sour cream and pour over chicken. Bake at 275° for 3 hours. Can be made day before and refrigerated overnight.
Peel and slice cucumbers; sprinkle with salt. Stir and let set for 1 hour. Drain; slice onions and mix with cucumbers. Pack in containers. Cover with first mixtures; then freeze.
Mix all ingredients together. Batter will be thick, so mix with hands, if necessary.	Press firmly into 2 loaf pans, lined with waxed paper.	Refrigerate until ready to slice and serve.
Use 4-quart pot. Brown beef tips on high, stirring constantly, until they are light brown. Remove from heat. Add hot water until the pan is a little over half full. Add rest of ingredients except onion soup mix, then add more water to fill the pan about 3 inches from top. Bring to boil and then add onion soup mix. Turn heat to low and cover. Cook about 1 1/2 hours. May also be cooked in crock-pot for several hours.
Beat yogurt and pudding mix (dry) in a medium bowl on low speed for 30 seconds. Beat in whipping cream on medium speed 3 to 5 minutes, scraping bowl occasionally until soft peaks form. Garnish with Mandarin orange segments. Refrigerate. Serves 4 to 6, 320 calories per serving.
Crush Oreos in food processor. Cream butter, cheese and sugar. In separate bowl, mix pudding and milk until well blended. Then blend in Cool Whip. Add this to cream cheese mixture.
Place meat in skillet (medium heat) and cover with water. While this is cooking, mash meat with a potato masher until fine. Add paprika, chili powder, powdered cumin and salt and pepper. Simmer mixture for 1/2 hour to 45 minutes. The finer the meat is mashed, the better the flavor when cooking. Very good.
Mix cream cheese and Hidden Valley mix in bowl. Divide into 2 balls and roll in bacon bits.
Mix together cake mix, water, eggs, and softened margarine. Pour 1/2 of the batter into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.
Pound meat with a mallet. Sprinkle with salt and pepper. Put ham and cheese slices on meat to cover only half of surface. Brush meat edges with a little egg white. Fold together to form "packets." Press to hold. Dip meat "packets" in beaten egg, then in bread crumbs.
Press out rolls in round pizza pan. Sprinkle sausage on top of dough. Combine remaining ingredients and pour on top. Bake at 375° for 15 minutes. Serves 6.
Mix chicken, celery, mayonnaise, almonds, lemon juice and salt. Pour into 9 x 13-inch baking dish. Sprinkle with cheese. Top with crushed potato chips. Bake at 350° for 25 to 30 minutes.
Place zucchini, garlic powder, basil and pepper in a large pan and parboil for about 5 minutes, then drain well. Mix together in a separate bowl Monterey Jack, Cheddar and sour cream. Add to zucchini, then pour into 2 to 3-quart casserole. Mix together bread crumbs and Parmesan, then sprinkle over top and bake for 40 to 45 minutes at 350°. Serves 6.
Cut apples into 1/2-inch or 3/4-inch thick rings; sprinkle with sugar. Saute apples until tender on both sides.
Put in a 12-quart pot the bacon cut in small pieces. Fry until done. Add onion and cook brown. Put water 3/4 full. Add chicken; boil 15 minutes. Add sausage, salt and pepper; boil 30 minutes. Add rice; cook until done. Stir after. Well feeds 12 to 25 people.
Beat egg whites until stiff. Add 1/4 cup sugar and beat in. Set aside. Cream margarine, remaining sugar, egg yolks and vanilla extract. Beat until creamy. Add milk to dry ingredients. Fold in egg whites. Coat berries with a little flour. Pour half of batter in a 9 x 13-inch pan. Add berries, then rest of batter. Sprinkle top with sugar. Bake at 350° for 45 minutes.
Preheat oven to 325°. Grease and flour tube pan or Bundt pan. Cream butter and shortening. Gradually add sugar. Add cream cheese and beat well. Alternately add flour and eggs, beginning and ending with flour. Stir in flavorings. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes and remove to wire rack to complete cooling.
Preheat oven to 350°. Melt butter in a 13 x 9-inch dish. Pour fruit with juice in the butter. Mix all the other ingredients and pour over fruit. Bake about 30 to 40 minutes or until brown and bubbly.
Beat eggs for 5 minutes. Cream margarine and sugar. Add eggs, vanilla, vinegar and corn meal. Beat until foamy. Fold in pecans. Pour into unbaked pie shell and bake at 350° until silver knife inserted in center comes out clean (about 40 minutes).
Combine the following: raisins, Minute rice and 2 cups boiling water. Cover and let it set a few minutes.
Place ingredients in layers. Bake at 400° for 20 to 30 minutes.
Bring to a boil sugar and 3/4 cup water. Dissolve gelatine in 1/2 cup water and add to sugar syrup and cool. Beat egg whites to hold peaks, add cool syrup slowly and beat 20 minutes with electric mixer. Fold in whipped cream and nuts. Crush wafers; pour half to line bottom of 9 x 13-inch Pyrex dish. Pour in filling and cover with remaining crushed wafers. Chill at least 2 hours. Dessert can also be served in parfait glasses.
Saute onion in butter; blend in flour and stir well until frothy. Add soup; heat until thickened. Add chicken and seasonings. Heat thoroughly. Pour into greased shallow 3-quart casserole. Arrange biscuits on top. Bake at 400° for 10 to 12 minutes or until biscuits are brown. Yields 6 servings.
Cook beef, salt, bouillon cubes and water in saucepan covered until beef is tender. Cook noodles as directed on package. Add to beef along with the mushrooms if desired. Heat until bubbling. Serves 3 to 4.
Combine all ingredients, except cinnamon sticks and lemon, in saucepan. Bring to boiling. Reduce heat, simmer, uncovered 15 minutes. Remove spices. Garnish with lemon wedges and cinnamon sticks.
Saute onions and celery in	margarine. Combine all ingredients in large casserole dish. Bake for 20 minutes in microwave on High or bake for 45 minutes in 375° oven.
Bring milk to boiling in a double boiler over hot water. Add pudding, cornstarch, eggs, sugar and vanilla. Mix well. Continue cooking until thickened. Divide into two. Add a different color food coloring to each. Chill. Mix graham crackers, margarine and the 1/4 cup sugar. After the puddings are cool, put graham cracker mixture on top of one color. (May save some for garnish.) Put banana slices on top of graham cracker mixture. Put other color of pudding on top. Just before serving, slice more bananas on the top and sprinkle with reserved graham cracker mixture.
Mix flour and milk in saucepan. Cool until thick. Cream shortening and butter in mixer. Add sugar and beat for 4 minutes. Add flour paste and beat 4 minutes. Add vanilla and blend.
Drain beans. Put a third in bottom of flat casserole dish. Over beans, put a third or mushroom soup, water chestnuts, chopped onions and cheese. Repeat for second and third layer. Bake 20 minutes in moderate oven (325°). Remove from oven and cover with the can of French fried onions. Return to oven for five minutes. Serves 6.
Wear gloves. Grind up peppers. Combine with vinegar, mustard and sugar. Bring to a boil. Mix flour and water until smooth and then add to pepper mixture. Stir until thick. Put in hot jars, boiling water bath for 15 minutes. Yields 12 (12 ounce) jars.
Mix together 1/2 cup very warm water and the yeast. Add 2 cups very warm water, sugar, salt and flour. Place in a gallon jar and let it sit at room temperature for 3 days. Stir once a day. Cover loosely, then use or refrigerate. As you use recipe, take 1 cup and add back 1/2 cup flour plus 1 cup lukewarm water and 1 teaspoon sugar. Let set out a day, then refrigerate.
Pound chicken breasts on cutting board until 1/4 inch thick. Combine eggs and salt and pepper. Dip breasts into egg mixture, then into bread crumbs to coat. Brown both sides of chicken in the oil. In a saucepan, stir together tomato sauce, basil and garlic powder, and heat to boiling; simmer 10 minutes, or until thickened. Stir in butter. Put chicken in a 9 x 13 inch pan and cover with the sauce. Sprinkle with Parmesan cheese and cover. Bake at 350° for 30 minutes; uncover. Place mozzarella triangles over chicken and bake 10 minutes longer, or until cheese melts. Serve.
Brown ground chuck, drain off grease. Salt and pepper to taste. Sprinkle taco seasoning on meat. Moisten with picante sauce. Drain beans and add to meat. Add green pepper and onion to meat, if desired (my kids like it without).
Combine cream cheese and milk, beat until smooth. Add chicken, onion, salt and pepper; stir well. Separate crescent roll dough into 2 rectangles, firmly pressing perforations to seal, cut each rectangle into 4 rectangles. Place a heaping tablespoonful of chicken mixture on each rectangle. Fold sides and ends of dough toward center, moisten edges with water and pinch to seal. Shape into biscuits. Place seam side down on cookie sheet. Brush with butter and sprinkle with bread crumbs. Bake at 350° for 25 minutes or until golden brown.
Place stick of butter in bottom of baking pan; arrange potatoes and onions in alternate layers. Top with bacon strips. Cover with aluminum foil. Bake at 350° for 1 hour. Remove foil. Spread cheese on top. Put back in oven. Let cheese melt.
Brown ground sirloin, onion and garlic in pan coated with nonstick cooking spray. Add remaining ingredients. Bring to a boil; reduce heat and simmer for 1 hour, stirring occasionally. Serve over pasta. Yields 8 to 10 servings. You can double and freeze this recipe so you will have it on hand.
Sprinkle chicken with garlic powder and pepper and place in lightly greased 9 x 13-inch pan. Dot with butter and pour wine over top. Broil 7-inches from heat for 8 to 10 minutes or until lightly brown, turning once. Remove from oven; cool slightly. Drain drippings and reserve. Cut chicken into bite size pieces. Set aside.
Cook Mexican Velveeta cheese and evaporated milk together. Add cooked sausage. Keep warm.
In skillet, brown sausage and chicken, stirring often. Spoon off excess fat. Add remaining ingredients, plus 1 cup of water. Heat to boiling, stirring occasionally. Cover and let stand 5 minutes. Season to taste with pepper. Serves 4.
Butter a square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch). Pour corn syrup into a large microwavable bowl. Microwave, uncovered, on High about 1 minute and 30 seconds or until boiling. Stir in chocolate chips until melted. Stir in the cereal until it is evenly coated. Rub a little butter on the back of a spoon. Use the spoon to press the cereal mixture into the pan. Let stand until firm. Cut into 2 x 1 1/2-inch bars. Makes about 20 bars.
Mix all ingredients together. Pour into an 8 x 8-inch pan that has been greased. Bake for 15 to 20 minutes at 350°, or until golden brown. Serve hot.
Mix together with a spoon or fork. (Never mind the lumps, they're supposed to be there.) Spoon into a greased loaf pan. Spread dough over bottom of pan and into corners. Bake at 350° for 1 hour. Brush top with butter.
Mix all ingredients and simmer for 30 minutes or longer. Serve with tortilla chips.
Brown ground beef. Pour off excess fat. In large pot (great in crock-pot) combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce and kidney beans. Cover and cook on low on top of stove (or cook on high in crock-pot for 2 to 3 hours also) for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings.