HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw pastry; on floured surface, roll pastry to 12-inch square. Cut into four 6-inch squares. In center of square, place 1/4 cup chocolate and 1 tablespoon nuts. Bring pastry corners together just above chocolate. Twist and turn. Place on ungreased baking sheet. Bake 15 minutes until golden brown. Let stand 10 minutes. Sprinkle with powdered sugar and serve.
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, half of flour and salt. Beat with spoon until smooth. Scrape down sides of bowl; cover. Let rise in warm place free from draft until double in bulk (about 20 minutes). Stir down dough. Spoon into 12 large greased muffin cups, filling each half full. Again, let rise until dough reaches tops of muffin cups (20 to 30 minutes). Bake at 400° for 15 minutes. Makes 12 buns or more, depending on size of muffin cups. Very easy and quick.
Make Jell-O according to directions. Chill until partially set. Mix in rest of ingredients. Chill until firm.
Cream butter, oil and sugars. Add eggs. Sift dry ingredients together and stir into creamed mixture. Drop by teaspoons onto ungreased cookie sheet. Bake in a 350° oven for 10 minutes, or just until they begin to brown. Makes about 9 dozen.
Cake: Place 1 stick oleo, oil and water in a 1-quart saucepan and bring to a boil. Mix flour and sugar in large bowl and pour hot liquid over dry mixture. Add buttermilk, soda, 1 teaspoon vanilla, eggs and 4 tablespoons cocoa and mix well. Bake in 9 x 13 x 2-inch pan that is well-greased and floured for 20 minutes at 400°.
Cook chicken in skillet in oil until browned. Combine soup and milk. Stir in lemon juice and pepper. Pour over chicken. Top each chicken piece with lemon slices. Reduce heat to low. Cover; simmer 5 minutes or until chicken is done.
Mix sugar, butter and milk to spreading consistency. Beat with mixer to make it fluffy. Put peanuts in plastic bag and crush with rolling pin. Frost cake and cover with peanuts.
Add chicken breasts and broth to stock pot and boil chicken. Remove cooked chicken and let cool. Add 1 pkg. of tortellini to boiling broth and stir slowly. Add cream soup, salt, pepper, onion and celery. When fully cooked, slowly add diced chicken and simmer to taste.
Mix ingredients, except cherries, and pour into greased long baking dish. Pour fruit over batter and bake 1 hour at 350°.
Preheat oven to 450°. Place cast-iron skillet in preheating oven with bacon drippings. Sift dry ingredients together. Add liquid ingredients; blend until smooth. Remove hot skillet from oven. Be sure that sides of skillet are covered with bacon drippings. Pour batter into skillet and return to oven. Bake for 20 to 25 minutes or until toothpick is clean. Remove from oven. Serve immediately.
Mix vegetables, onions, mayonnaise and cheese together. Sprinkle cracker crumbs over top. Bake at 375° for 30 to 40 minutes or until cracker crumbs are brown.
Fry crackers in margarine until golden. Mix in macaroni, salt and pepper and stir. Kids like a little catsup over top when served.
Beat egg yolks well. Cook eggs, sherry and 1/2 cup sugar in a double boiler until a thick custard. Soak gelatin in water. Fold gelatin into warm custard. Whip the cream with 1/4 cup sugar. When custard is cool, fold in whipped cream. Break angel food cake into chunks (size of an egg). Alternate cake and custard in a tube pan. Congeal in refrigerator. Unmold. Ice with whipped cream and garnish with almonds.
Mix butter, sugar, milk and cocoa in a pan. Bring to boil. Boil 1 to 2 minutes. Add peanut butter and oatmeal. Mix well. Drop by spoonfuls onto wax paper. Cool and refrigerate.
Mix together along with ingredients from double boiler. Pour in wet mold. Chill. Pour out of mold. Serve with crackers.
Place beans in saucepan, cover with water. Cook uncovered 8 to 10 minutes until tender. Cook bacon until crisp. Drain drippings, reserve 1 T. Saute onion in drippings until tender. Stir in vinegar and salt and pepper. Stir in onion mixture and bacon. Sprinkle with sesame seeds. Makes 6 to 8 servings.
Mix peanut butter, Rice Krispies and honey and pat firmly into the bottom of a 9-inch pie pan. Slice bananas over the crust. Prepare pudding as directed on package and spread over bananas. Top with desired amount of Cool Whip.
Mix all ingredients together in a small saucepan. Heat on low heat for five minutes, stirring occasionally.
Cook barley according to package directions; drain and rinse. In a large mixing bowl, combine cooked barley, peas, turkey, sweet pepper and onions.
Cream sugar and butter. Add egg and vanilla.	Add dry ingredients alternately with buttermilk. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on wire rack. When cool put a wad of dough between the bottoms of two cookies to make a sandwich.
Combine cran-raspberry juice, lemonade and pop. Spoon in sherbet. Top with ice ring, if desired.
Brown meat and onion. Drain and add green chilies. Stir in taco seasoning, Ranch dressing mix, hominy, corn and beans. Add the undrained tomatoes and water. Bring to a boil. Simmer 30 minutes, no longer.
Add sugar substitute to half and half and freeze. Freeze pineapple juice separately. Combine frozen juice and half and half. Beat until smooth. Beat egg whites with salt until stiff. Fold beaten egg whites into juice and half and half mixture. Re-freeze in individual covered dishes until firm.
Divide the lime sherbet among 4 dessert dishes. Spoon the melon balls over sherbet. Makes 4 servings.
Sift together the flour, baking powder and salt. Melt butter; add cocoa to it. Stir sugar into beaten eggs. Add chocolate mixture. Add flour mixture. Add pecans and vanilla. Grease and flour an 11 x 14-inch pan. Bake at 350° for 30 to 40 minutes.
Mix whipped topping, sugar and cream cheese in mixer until well blended. Put in graham cracker pie crust and top with cherry pie filling.
Sift flour once, measure, sift 2 times. Cream butter and Crisco. Add sugar gradually. Cream well. Add eggs, one at a time, beating after each. Add flour and milk alternately. Begin with flour and end with flour. Add flavorings. Beat at slow speed. Bake in greased tube pan with wax paper on bottom at 325° for 1 hour and 15 minutes. Start in a cold oven.
Mix all together and shape into a ball. Chill 1/2 hour. Roll ball in nuts and parsley. "This recipe is good served on Triscuits crackers. Serves 8 but sometimes I use 3 to 4 packages of cream cheese to stretch the recipe."
Preheat oven to 350°. Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup of these crumbs for topping. Pat the crumbly mixture in an ungreased 9 x 13 x 2-inch pan. Bake 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over the baked crumb mixture by spooning it. Sprinkle with 1 cup of crumbs. Bake 15 minutes. Cool. Cut in bars.
Brown meat and onion in oil in saucepan. Combine soups, taco sauce and green chilies and heat. Combine with the meat mixture. In casserole, place a layer of tostados, a layer of meat mixture and a layer of cheese. Repeat layers. Bake at 350° for 30 minutes.
Mix together the first 5 ingredients. May be mixed ahead of time. Add the ginger ale and pineapple sherbet when ready to serve.
Thaw dough. Cut in half. Press dough out; place cheese on dough the length of bread. Add pepperoni the length of bread. Start rolling dough on sides away from you, forming a tight loaf. Place seam on bottom. Brush top with beaten egg yellow. Score top of bread with thin slice. Bake in 350° oven for 30 to 45 minutes or until golden brown.
Mix together first 4 ingredients and add. Cool to lukewarm, then add yeast dissolved in warm water. Mix in about 8 1/2 cups flour to cake batter consistency. Let rise, uncovered, until double. Punch down. Add about 2 cups flour, baking powder and soda. Mix and then cover and let rise two hours until double. Punch down. Bake at 375° for 15 to 20 minutes.
Grate the carrots and pour the lemon juice over them. Mix well. Stir in the mayonnaise and salt. Chill for several hours. Garnish with parsley before serving.
Preheat oven to 375°. Grease 9-inch square pan or 9-inch round cake pan. Spread frosting over bottom of pan; press pecans into frosting.
Cut all vegetables into bite-sized pieces. Combine remaining ingredients and mix with the vegetables. Cover and chill for at least 12 hours. Stir occasionally. It will last the whole day without refrigerating. Good for you. Not very fattening. A robust flavor the men will enjoy.
Mix ingredients in bowl until blended. Top with 1 stick butter (unmelted). Microwave on High for 2 minutes. Stir until smooth. Blend in 1 cup chopped pecans. Pour into wax lined 8-inch square pan. Chill.
Combine Ricotta cheese, whipping cream, powdered sugar and vanilla in blender until mixture is quite thick. Fold in coarsely chopped chocolate and citron. Stuff into cannoli shells shortly before serving. Sprinkle with powdered sugar and decorate with half a candied cherry at either end, if desired. Makes 6 servings.
Combine pumpkin and sugar, mixing thoroughly. Add milk, egg and melted margarine. Stir; add remaining ingredients and pour into a greased casserole dish. Cover with Crunch Topping (see following recipe) and bake at 350° for 35 minutes.
Grease 9 x 13-inch cake pan. Pour peaches and juice in pan. Sprinkle dry cake mix over top. Melt butter and pour over top. Sprinkle coconut over top, then add pecans. Bake at 350° (325° for glass pan) for 1 hour.
Mix all together in large roaster pan.	Bake at 350° for one hour, stirring occasionally. Cool and freeze in containers or freezer bags.
Mix butter and shortening until creamy. Add sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into balls. Mix sugar and cinnamon; roll balls in mixture. Place on an ungreased sheet. Bake 8 to 10 minutes in a 400° oven.
Stir together dressing mix, sour cream, and mayonnaise. Combine tomatoes, onions and peppers. In a large salad bowl, crumble half the cornbread, top with half tomato mixture, 1/2 cheese, 1/2 corn and beans and half of the dressing mixture. Repeat layers. Chill 3 hours.
Mix cheese and flour; mix in butter or margarine. Mold 1 teaspoon dough around each olive (work dough with hands if it seems dry). Shape into ball; place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Heat oven to 400° and bake until set, 15 to 20 minutes. Makes 3 to 4 dozen. Do not use self-rising flour.
Cream shortening, sugar and egg. Add molasses. Blend dry ingredients together; add to creamed mixture. Chill dough. Dip by spoonfuls. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 12 minutes.
Combine first 4 ingredients. Let stand overnight. Wash off and drain. Add next 5 ingredients. Simmer for 30 minutes, then pour into jars and seal.
Pour boiling water on Bran Buds or 100% Bran. Cream sugar and shortening. Add eggs. Add buttermilk and bran mixture. Add flour that was sifted with baking soda and salt. Add All-Bran. Mix until ingredients are moistened. Store in covered container. Will keep about 3 weeks. To cook, put in muffin tins (greased) and bake at 400° for 12 to 20 minutes.
Cream eggs, butter and sugar. Add milk and undrained pineapple. Fold in bread cubes. Pour in casserole dish. Bake for 45 minutes at 350°.
Combine sugar and oil; add beaten eggs and mix well. Add other ingredients, adding apples and coconut last. Bake in a greased 9 x 13 x 2-inch pan for 40 minutes at 350°.
Wash chicken (remove skin if desired). Cut 1 lemon in half. Squeeze juice of lemon over chicken in broiler pan. Sprinkle fresh oregano, basil, garlic powder, salt and pepper over lemon coated chicken. Broil until light brown; remove from broiler and turn chicken over, swishing both sides of chicken in the juice. Cut second lemon and squeeze over uncooked side and season with seasonings. Broil until brown. Baste while cooking with juice from pan. Place cooked chicken over cooked rice (prepared as box directs). Spoon chicken bastings over chicken and over rice. Garnish with fresh parsley and quartered tomato. Enjoy.
Fry bacon until crispy. Add onions and peppers and cook until vegetables are crisp-tender. Stir in sugar, barbecue sauce and syrups. Put the beans in a 12 x 6 x 3-inch foil pan. Add bacon mixture, beer or apple juice and brisket ends. Stir to mix. To grill, set the pan on the grill over hot coals. Cover grill and, stirring three times, cook 40 to 60 minutes, depending on the amount of liquid desired. To cook indoors, heat oven to 400°, assemble as directed, cover pan with loose foil tent and bake 40 to 60 minutes, stirring three times. Makes 6 cups.
Scrub the baking potatoes; bake at 425° until tender, 50 to 60 minutes. With electric mixer, blend together the milk, sour cream sauce mix, salt, cumin seed and pepper. Let stand 10 minutes. Cut thin, lengthwise slice from each potato; discard. Scoop out centers. Add to sauce mixture with 2 tablespoons butter. Beat until fluffy. Add more milk, if needed. Spoon into potato shells; sprinkle with paprika. Freeze, covered, for up to 2 weeks.
Mix and drop onto cookie sheet. Bake at 325° for 20 to 40 minutes.
Cream together the sugar and shortening. Then add the 6 eggs (1 or 2 at a time), beating entire time. Blend in the flour, flavorings and salt. Cook in a well-greased and floured tube pan. Spoon the mixture into the pan; don't pour. Bake at 350° until toothpick comes out clean. Do not overbake.
Melt butter. Mix in graham crackers and spread on bottom of spring-form type pan. Separate egg whites and yolks. Beat egg whites until stiff. Set aside. Beat egg yolks until they begin to thicken. Add sugar and beat well. Add sour cream, cream cheese, lemon and vanilla. Beat until completely mixed. Fold in egg whites. Pour in spring-form pan and bake at 300° for 1 hour. Turn off oven but leave cake in for another hour. Remove from oven and let it sit out for another hour. Refrigerate for a couple of hours before eating.
Mix all ingredients thoroughly. Use own judgment if more milk is needed when you mix corn. Bake at 350° for 1 hour or until it is custard-like all through.
Cut fish into serving pieces; arrange in shallow ovenproof dish. Combine olive oil, lemon juice, parsley, basil, cheese and garlic in bowl; mix well. Pour over fish. Marinate for 1 hour, turning several times; drain. Broil for 5 to 7 minutes or until fish flakes easily. May grill 4 to 6 inches from coals for 5 to 7 minutes on each side, if preferred. Yield: 6 servings.
Mix the first five ingredients in large salad bowl. Blend oil and red wine vinegar in blender. Add salt and pepper; blend well. Add Parmesan. Pour over lettuce; toss.
Cream butter and sugars together. Add eggs and vanilla; beat well. Sift dry ingredients together. Stir into creamed mixture. Add remaining ingredients. Drop by teaspoonfuls on ungreased baking sheet 2 inches apart. Bake in moderate oven (375°) for 10 minutes. Can add 1 cup cut up gumdrops along with coconut or leave coconut out all together.
Boil 1 cup water. Pour over shortening, sugar and salt. Blend and let cool. Dissolve yeast in lukewarm water. Add to first mixture after it has cooled. Add beaten eggs. Stir in flour, one cup at a time. Cover and place in refrigerator overnight.
Cook meat, onions and bell peppers in enormous pot until meat is cooked. Add tomatoes, tomato paste, salt, sugar and cayenne pepper. Cook for at least 1 1/2 hours or longer if you want your area to smell good. Cook spaghetti according to package directions. Combine sauce with drained spaghetti, or top spaghetti with sauce. Serves 50.
Add in order listed, adding eggs one at a time. Bake in pie shell about 40 minutes at 350°.
Brown sausages; add onions and celery. Add sugar, chili powder and soup; simmer awhile and then drain all beans and add to sausage mixture. Let simmer for a long time, maybe 2 to 4 hours. Serve over rice.
Grind the cabbage, celery, carrots, onion and tomatoes. Set aside.
Place cooked chicken that has been deboned in a 9 x 13-inch pan. Mix 3 cups of broth and 1 can cream of chicken soup; pour over chicken. Mix flour, margarine, black pepper and enough buttermilk to make a thin batter; pour over chicken. Bake for 45 to 50 minutes at 350°.
In a large container (5 gallon minimum), Mix Kool-Aid, ginger ale and punch. Stir in water. Add lemon juice and sugar to taste, stirring well. Add ice cubes before serving.
Cook and drain spinach well. Beat egg yolks; mash cream cheese and add to hot soup. Add spinach, beaten egg whites and Parmesan cheese. Put in casserole dish; top with cheese or French fried onion rings. Bake at 350° for 35 to 45 minutes.
Boil sweet potatoes until tender; drain. Peel and cut potatoes lengthwise into 1/2-inch slices. Melt butter and sugar over medium heat. Add lemon rind and ginger. Put potatoes in a shallow, well buttered baking pan. Pour butter-sugar mixture on top. Bake, uncovered, for 20 minutes, or until glazed. Serves 6 to 8.
Brown meat, onion, seasoning package, garlic powder and chili powder all together; drain and set aside. Mix together enchilada sauce, mushroom soup and tomato soup. Heat on low fire; simmer and stir with wire whisk. Put 2 to 3 tablespoons sauce in bottom of pan; dip tortillas in sauce, then add meat and cheese, then roll and lay in pan. Add green chilies and extra cheese. Bake at 350° for 30 minutes.
Cover peaches with 1 cup sugar; set aside. Combine remaining sugar with remaining ingredients in bowl; mix well. Fold in peaches. Pour into well-greased deep baking dish. Bake in preheated 350° oven for 40 minutes. Serve hot or cold with whipped cream.
Cream butter; add the sugar slowly. Beat until light in color. Beat in eggs. Mix flour, salt, soda and baking powder; add to mixture. Add milk, apples, nuts and vanilla.
Mix dry ingredients. Add eggs, oil, water, pumpkin, nuts and raisins. Bake 1 hour at 350°. Use 1 pound coffee cans. Spray with Pam. Fill cans half full.
Place breasts in pan with sauerkraut on top. Top with cheese; pour dressing over all. Cover and bake for 1 hour 10 minutes.
Combine first seven ingredients. Sprinkle mixture evenly on both sides of fillets. Place fillets in a grilling basket coated with cooking spray. Coat grill rack with cooking spray. Place basket on rack. Grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter. If desired, garnish with oregano and thyme. Yields 10 servings.
Cut deer meat in pieces and brown. Place in crock-pot. Cover with water and then add remaining ingredients. Cook overnight, then serve over rice.
Combine first 6 ingredients; toss well. Combine mayonnaise and remaining ingredients, stirring until smooth. Pour over cabbage mixture. Toss well. Chill covered.
Heat soup in double boiler and add cream cheese. Stir until smooth. Add mayonnaise. Dissolve gelatin in cold water. Add A. 1. steak sauce. Blend together and cool. When cool, add rest of ingredients. Put in a mold that has been sprayed with Pam.
Mix all ingredients together, except cheese and potatoes. Add potatoes and mix well. Put in a casserole dish and top with shredded cheese. Cover with foil. Bake at 350° for 1/2 hour, covered, and 1/2 hour, uncovered.
Mix together oil and vinegar. Bring to boil and pour over the cabbage, pepper, onion, sugar and salt. Let stand in refrigerator overnight. Will keep 2 weeks in refrigerator.
Beat sugar and Crisco/butter mixture in mixer. Add sorghum, then eggs (one at a time and beating between each one). Add dry ingredients alternately with buttermilk. Refrigerate batter. Will last for about a week. Bake amount you desire in muffin tins (lined with paper bake cups). Fill cups about 2/3's full. When you bake, add nuts and/or raisins if desired. Bake at 400° about 20 minutes.
Dissolve Jell-O in boiling water. Add pineapple and blueberries. Put in 9 x 13-inch pan and chill until set.
Combine crackers, nuts, baking powder and vanilla. Beat egg whites; add sugar and beat well. Fold into cracker mixture. Bake at 350° for 30 minutes in greased 9-inch pie plate. Cool. Put whipped cream or Cool Whip on top. Refrigerate at least 4 hours before serving.
Sift together flour, baking powder and salt and set aside. Cream sugar, shortening and spices. Beat in eggs. Blend in milk and raisins. Gradually stir in sifted flour mixture. Drop teaspoonful onto lightly greased cookie sheet. Bake at 375° for 15-18 min. Makes 6 doz.
Bake potatoes until done. Slice off tops and spoon hot potatoes into bowl. Break up potatoes with fork. Lightly toss all ingredients together, reserving cheese for topping. Place in baking pan. Top with cheese. Bake for 20 minutes at 350°.
Add 2 cups boiling water to jello. Add sherbet and mix until sherbet is dissolved. Add drained fruit and pour into 10 x 13-inch pan. Chill several hours.
Thaw potatoes. Combine all ingredients. Pour into greased casserole dish. Cook at 350° for 45 minutes.
Combine spinach, broth, garlic and pepper in a small saucepan; cover and simmer 20 minutes. Stir in Parmesan cheese; cook 1 minute or until cheese is melted, stirring constantly. Set aside. Combine eggs and water; beat lightly. Coat a 10-inch omelet pan or heavy skillet with cooking spray; add 1 teaspoon margarine. Place pan over medium heat until just hot enough to sizzle a drop of water. Pour half of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath. When mixture is set, spread half of spinach mixture over half of omelet. Loosen omelet with a spatula; fold in half and slide onto a warm serving platter. Repeat procedure with remaining ingredients. Yield: 6 servings (about 180 calories per serving).
Sift sugar, flour and soda in a bowl. Add fruit cocktail and juice and then add beaten eggs. Mix and pour into ungreased pan. Cover with brown sugar and pecans. Bake at 300° for 1 1/2 hours.
Put sugar, cocoa and milk in pan. Cook as you would fudge, checking for hardness. After mixture hardens into soft ball tested in water, add butter and vanilla. Turn mixture off and add peanut butter and oatmeal. Then drop onto tinfoil. Cool and eat.
Put olives and olive oil into a blender; puree. Blend in remaining ingredients, except yolks and scallions. Serve on crackers, or mound in a dish and serve crackers separately. Garnish with egg yolks and scallions.
Heat wok or large deep skillet over medium-high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)
Cook chicken. Let cool and pull from bone. Cut pork into small pieces. Add remaining ingredients. Cook slowly several hours. Can be cooked in a crock-pot.
Combine apples and cider in 3-quart crock-pot. Cover and cook on low 8 hours. Puree in food sieve or food mill. Return to pot; add sugar and spices. Cover and cook on low 1 to 2 hours. If thicker apple butter is desired, uncover and cook on high setting until desired consistency. Apple butter will keep several weeks in refrigerator or may be frozen.
Cook onions in heated shortening until lightly browned. Add beef and seasonings and cook until beef is brown. Add peas and remaining ingredients to meat mixture. Stir lightly. Place in 2-quart greased covered casserole dish. Bake at 375° for 1 hour.
Lay cucumber slices on a plate and sprinkle with vinegar. Cover and put on one side for 30 minutes. Then drain in a sieve or colander to remove the excess liquid. Butter the slices of bread. Cover a slice of bread with slices of the drained cucumber, top with another slice of bread and press firmly together. Cut off the crusts and cut each sandwich into triangles or fingers. Arrange on a serving plate and garnish with sprigs of parsley.
Fry hamburger with onion until brown; drain. Put in large bowl. Add diced tomatoes, lettuce, cheese, chips and seasonings. Stir and serve. Garnish with sour cream, salsa and any tummy pleasers you desire. Enjoy!
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter. You can add a few chopped pecans, if desired.