HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add shortening and salt to boiling water. Lower heat and boil until shortening melts. Remove from heat. Add flour all at once and stir until mixture pulls away from sides of pan. Add eggs, one at a time, mixing thoroughly after each egg. Drop or shape onto ungreased cookie sheet. Bake 20 minutes at 450°, then lower heat to 350° and bake 20 minutes more. Makes 1 dozen dessert size puffs. Fill with pudding. Top with your favorite frosting.
Mix altogether except oleo. Put in buttered casserole dish. Add 1/2 stick oleo, broken up, on top. Bake in 350° oven for 40 minutes (or less depending on oven).
Mix flour, salt and baking powder. Cut in shortening.	Add milk and egg small amount at a time. Handle lightly. Roll out. Spread butter, cinnamon and brown sugar on. Cut and bake at 375° for 20 minutes.
Line a 13 x 9-inch pan with graham crackers. Next, layer pudding. Then repeat graham cracker and pudding layers until you are at the top of pan. Top with cherry pie filling and Cool Whip. Refrigerate for 1 to 2 hours.
Shred cabbage. Scald with boiling water; drain. In a saucepan, combine lard and flour into paste. Add water slowly until thin sauce is made. Add vinegar, sugar and pepper; pour over cabbage and cook until tender.
In medium saucepan combine flour, salt, mustard, pepper and margarine. Add milk and thicken. Add 1 cup cheese to mixture, stir until cheese is melted. Remove from heat. Pour mixture over macaroni in 2-quart casserole dish. Add chunks of cheese, if desired. Garnish with herb stuffing mix and bake, uncovered, in 375° oven for 25 minutes.
Beat together the first 4 ingredients plus 1 egg, then add 1 egg at a time, beating after each egg. Beat till smooth add poppy seeds. Bake in greased, sugared bundt pan for 1 hour at 325° to 350°. (Cake shrinks away from side of pan when done.) Turn out at once on a rack to cool.
Stir together dry ingredients. Mix all ingredients, except candy bars, for 30 seconds on low speed. Then 3 minutes on high. Stir in chopped candy bars. Pour batter into 2 greased 8-inch pans. Bake at 350° for 35 to 40 minutes.
Combine and drain orange pulp and pineapple. Dissolve gelatin in hot water. Add fruit juice with gelatin and sugar. Cool, then add mixture. Chill. Serves 8.
Mix and put half in greased pan, then add hash browns and rest of mixture. Bake for 30 minutes at 350°. Top with corn flakes and bake for 10 minutes longer until brown on top.
Put rice and chicken in large casserole dish. Mix cream of chicken soup, chicken broth and water in bowl. Add salt and pepper. Pour over chicken and rice. Cook at 350° for 1 1/2 hours.
In a mixing bowl, sprinkle yeast over 2 1/2 cups cool water and stir to dissolve. After about 3 minutes, add about 4 cups flour. Mix well and stir vigorously for about 10 minutes. Dissolve salt in	2 teaspoons water and add to the batter. Stir to mix well.
Combine first 4 ingredients. Chop about 3 to 4 peppers (1/3 cup). Add about 2 to 3 teaspoons of pepper juice. (Suit to your taste.) Remember the longer it sits, the hotter it gets. Cook for 10 minutes. Serve over rice.
Place vegetables in large bowl. Salt and pepper to taste. Cover with 3/4 cup of vinegar to 1/4 cup water. Seal and refrigerate overnight.
Cream butter and sugar together. Add the rest of ingredients with creamed butter and sugar. Put into paper lined cupcake pans. Fill half full. Bake at 350 degrees about 25 minutes. Makes 25 - 30.
Mix everything but berries and cook over low heat until clear, stirring constantly. Cool. When cold, mix in the berries and pour into baked pie shell. Chill. Serve plain or with whipped cream.
Put pudding in large bowl, add enough milk to Eagle Brand milk to make 2 cups. Add vanilla and beat on high for 5 minutes. Fold in Cool Whip and Hershey bar. Put in baked graham cracker shell. Garnish with grated Hershey bar. Refrigerate before serving.
Mix all together. Add large container Cool Whip. Chill in covered casserole.
Mix beans and mushroom soup; top with dried onion rings. Bake in a 375° oven for 15 minutes.
Using a sharp serrated knife, halve bagels to make 2 semicircles. Slice horizontally into 1/8-inch thick slices. Place in a single layer on ungreased baking sheet. Brush both sides lightly with oil and sprinkle lightly with salt. Bake at 400° for about 12 minutes, or until crisp and light golden.
Combine all ingredients except potato chips. Blend well and turn into buttered 1 1/2-quart casserole. Top with potato chips. Bake in a 400° oven for 20 minutes. Makes 6 servings.
Combine flour, soda and raisins. Stir well and set aside. Combine oil, sugar and eggs; beat well. Stir in squash, honey, water, spices and salt. Add flour mixture. Stir just until the ingredients are moistened. Pour batter into 3 greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool. Makes 3 loaves. Batter may be baked in 3 greased 1 pound coffee cans. Bake at 350° for 1 hour and 20 minutes.
Cook hamburger with onion. Remove from heat and drain. Mix with 1/2 can soup, egg, bread crumbs, parsley and seasoning. Press into 9-inch pie plate. Top with mashed potatoes and remaining soup. Bake 10 minutes in preheated 350° oven. Add cheese and crumbled bacon. Cook 10 minutes more.
Sift dry ingredients together; cream butter, sugar and egg (more shortening makes shorter cookies). Add dry ingredients with milk and vanilla. Roll out dough on board. Cut in desired shape. Bake at 350° for 12 to 15 minutes.
If whole tomatoes are used, put through medium grinder or chop fine. If using canned tomatoes, process in blender if desired. Add all other ingredients. Blend and then chill to just short of freezing. Stir well and serve in chilled cups. Garnish with 1 teaspoon sour cream. Sprinkle with chopped mint leaves. If dried mint leaves are used, rub between hands and dust over surface of tomatoes. Serves 4 or 5.
Brown meat slowly; spoon off excess fat. Add next five ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount boiling water until tender; drain and rinse. Combine remaining ingredients, except Mozzarella. `Place half the noodles in 13 x 9 x 2-inch baking dish. Spread with half the Ricotta cheese filling. Add half the Mozzarella cheese and half the meat sauce. Repeat layers.
Heat oven to 350°. Brush two 7-stick corn stick pans generously with oil. Place in oven for about 5 minutes until hot.
Drain peaches and set aside 1/2 cup. Arrange remaining peaches in bottom of 1 1/2 quart mold, overlapping the slices. Dissolve the gelatin in the boiling water.	Add ginger ale and chill until slightly thickened. Beat until fluffy. Chop the reserved 1/2 cup peach slices and fold into gelatin along with the walnuts. Spoon gelatin mixture over peaches in mold. Refrigerate until ready to serve. Unmold and serve. (One cup each serving may be exchanged for 1 fruit.)
Melt butter in 9 x 13 pan. Mix apples and cinnamon. Combine flour, shortening and milk. Roll in a jelly roll, filling with apples. Pour water and sugar (dissolved) over pie. Bake at 350° for about 1 hour.
In medium bowl, combine crumbs, pecans, sugar and margarine; reserve 1 cup crumb mixture. Press remaining crumb mixture on bottom and 2 inches up side of 9-inch spring-form pan. Spread topping over crumbs; top with softened ice cream or frozen yogurt. Sprinkle with reserved crumbs, pressing lightly. Freeze 4 hours or until firm. Garnish with whipped topping, cherries and Oreo cookies, if desired.
In saucepan, blend milk into flour, stir constantly over medium heat until mixture is like thick paste. Refrigerate until well chilled. Cream margarine and sugar together. Beat flour and milk mixture until very smooth. Add to creamed mixture and beat to whipped consistency (10 minutes). Add vanilla and food coloring.
Soften cheese with fork and room temperature. Add onion soup mix; rinse shrimp and mix in. Slowly add sour cream to right consistency. If made the night before, cheese will stiffen so add more sour cream before serving. Best to let set overnight for stronger serving.
In saucepan, mix together sugar, egg, lemon juice and lemon rind. Cook until thickened. Remove from heat and cool. Add mayonnaise, pecans and raisins. Chill well. Serve with Ritz or other crackers. Will serve about 20 and will keep several days in refrigerator.
Blend beef, egg, onion and bread crumbs. Set aside. Mix soup, mustard, horseradish, salt and pepper. Blend 1/3 soup mixture with meat mixture. Shape into 6 oblong patties. Brown in skillet. Add water to remaining soup mixture. Pour over browned patties. Cover and simmer 30 minutes, meat and gravy in same pot.
Boil chicken seasoned with salt and pepper. You can use broth from chicken or buy broth in a can. Cook until chicken is tender. Let cool and take off bones. Put chicken and broth in pot and bring to a boil. Slice the flour tortillas; break and drop into chicken and broth. Reduce heat to medium and cook until tortillas are tender.
Add the last 8 ingredients to the vegetables; put in a large pot. Bring to a boil, then simmer 1 1/2 to 2 hours until desired thickness is reached. Refrigerate or place in hot jars. Seal. Cover with water and boil 30 minutes. Makes approximately 5 pints.
Preheat oven to 425°. Brush chicken on all sides with mayonnaise, then dip in breadcrumbs until evenly coated. In a 13 x 9 baking dish, arrange chicken. Bake 15 minutes; top with salsa, then cheese. Bake 5 minutes or until cheese is melted and chicken is no longer pink. serves 4.
Mix squash with eggs and 3 tablespoons of butter. Stir in sugar, cranberries, salt and pepper. Spoon into buttered 2-quart casserole. Drizzle on rest of melted butter. Sprinkle with nutmeg. Bake, uncovered, at 400° for 30 minutes. Makes 8 servings.
Cook rice and tomatoes until almost tender, 10 to 12 minutes. Then add all other ingredients. Simmer for 10 minutes, covered. (Or cook on high heat for 5 minutes then turn off heat. Leave on unit for about 30 minutes.)
Melt butter. Add brown sugar. Cook over low heat about 2 minutes, stirring constantly. Add milk and continue cooking and stirring until mixture comes to a boil. Remove from heat. Cool. Add confectioners sugar, about 2 cups, gradually until of right consistency to spread. Good on Happy Day Yellow Cake.
Mix ingredients with rotary beater; bring to a boil slowly. Serve with broccoli.
Beat sugar, oil, pumpkin and eggs. Stir in Bisquick, cinnamon and raisins. Spread in jelly roll pan. Bake 30 minutes at 350°.
Combine all ingredients. Roll out on floured board to 1/2-inch thickness; cut out. Pour some corn oil on cookie sheet. Cover both sides of biscuits in oil. Bake in a 400° to 450° oven for 15 minutes, or until golden brown.
Preheat oven to 400°. Mix ingredients. Put in muffin tins. Bake for 10 to 12 minutes.
Blend well. Spoon into ovenproof dish. Sprinkle with bread crumbs. Bake at 375° for 15 minutes. Serve hot.
Cut up bacon and fry and drain. Brown ground beef with chopped onion and drain. Mix all the beans together with juice. Add remaining ingredients. Bake at 350° for 1 hour.
Cream the cheese and add eggs, one at a time, then 1 cup sugar and vanilla. Bake at 300° for 25 minutes until top cracks. Remove from oven and let top fall (about 5 minutes). Mix 1 cup sugar and sour cream. Using this, fill center of tart and put back into oven for 5 minutes, then refrigerate. Decorate top with cherries or filling.
Combine any one of the pie fillings with the other four ingredients. Stir until completely blended. Place in refrigerator until ready to serve.
Mix first 5 ingredients. Lightly butter one side of each tortilla. Place tortilla, butter side down, in skillet over medium heat. Drop 1/4 salmon mixture onto one half of tortilla. Cover with mozzarella cheese. Fold tortilla in two and brown each side. Repeat for remaining 3 tortillas. Makes 4 servings.
Dissolve yeast in warm water. Add warm cheese. Add other ingredients and use enough flour to make a stiff dough. Beat well. Butter tops. Set in a warm place to rise. When double in bulk, about 1 hour, beat down with spoon and place in well buttered loaf pan. Butter top and bake in 325° oven for 25 minutes. Increase heat to 350° and bake until well browned, about 15 to 20 minutes. Cool on rack.
You will need a 4-quart stockpot to start. Chop garlic and saute in oil. Add turkey and brown with Worcestershire. When meat is done, add cabbage and onion and saute for 5 minutes. Add bouillon and dissolve. Add tomatoes. Add pepper and basil. Add water and simmer 20 minutes. Makes good soup for a cool day!
In a skillet, heat oil. Saute onion until soft. Stir in the beef and break up while browning; drain. Stir in tomato sauce, chili powder, basil, cumin, pepper and salt. Cook a few minutes, until sauce is absorbed. Set aside.
Mix the ingredients together. Place in a greased dish. Sprinkle bread crumbs over the top. Bake at 350°.
Mix together cream cheese and almond flavor. Gradually add 2 1/2 cups powdered sugar. Knead until no longer sticky. Shape into 3/4 inch thick balls. Roll balls in remaining powdered sugar. Set balls in candy papers. Let dry at room temperature. Store loosely covered in fridge. Makes 6-7 dozen candies.
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in crockpot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Yield: 4-6 servings.
Sprinkle nuts in bottom of greased Bundt pan. Place frozen rolls on top of nuts. Sprinkle pie filling on top of rolls. Melt together margarine with brown and white sugar and drizzle over pie filling. Cover with towel overnight. Bake at 350° for 30 minutes.
Mix in a large bowl oil, sugar, egg and vanilla. In another bowl, mix together flour, baking powder and salt. Gradually add flour mixture to oil mixture, 1 cup at a time, until everything is together. Mix well. Shape on ungreased cookie sheet. (May add sprinkles on cookies.) Bake at 375° until light brown.
Mix well; bake in a 9 x 13-inch pan in preheated oven at 350°.
Sift flour with 3/4 cup sugar two times. Set aside. Beat egg whites with cream of tartar, salt and vanilla till stiff enough to form soft peaks; but still moist and glassy. Add remaining 3/4 cup sugar, 2 tbsp. at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of flour mixture over whites fold in. Repeat by 1/4. Bake in ungreased 10-inch tube pan at 375 for 35-40 minutes or until done. Invert cake in pan and cool.
Beat the first 5 ingredients together. Add the chopped pecans and coconut. Grease and flour a 13 x 9-inch cake pan. Spread mixture in pan. Bake for 30 minutes at 350°. Spread with the marshmallow cream while cake is hot. Chill.
Cook macaroni 6 minutes, drain. In 2 qt. saucepan, melt margarine over low heat. Stir in flour and salt, stir until smooth. Gradually stir in milk until smooth, stirring constantly, cook over medium heat about 5 minutes. Cut Velveeta cheese up into 1/4 inch slices and add to mixture while cooking over medium/ low heat. Leave about 4 oz. of the Velveeta uncooked for topping to be added later. Continue cooking mixture for another 15 minutes over medium/low heat or until cheese has melted into the mixture. Grease a 2 qt. casserole dish with margarine and pour in drained macaroni and slowly pour in cheese mixture, blend well. Bake at 375° for about 20 minutes, remove from heat and add remaining cheese on top, return to oven and heat about 5 to 8 minutes, until cheese melts. Do not stir. Enjoy the best cheesy macaroni you have ever eaten.
Pat dry the blueberries; set aside. Cream the margarine and sugar together. Add 1 egg at a time. Add dry ingredients, then add milk. Fold in blueberries. Grease and flour loaf pans. Bake at 375° for 30 minutes. Makes 1 large loaf or 2 small loaves.
Add water to egg whites and whip until frothy. Add nuts and mix until all are covered. Add remaining ingredients. Spread out pecan halves on a well-greased cookie sheet. (Put all right side up to start.) Bake at 300° for approximately 30 minutes.
Rinse off the apple and remove the core. Cut the apple in quarters. Put 3 ice cubes in each of the 4 tall glasses. Add 1 cup of apple juice and 1/2 cup seltzer water to each glass. Add apple quarter to each glass and serve with a straw.
Rinse chicken pieces and pat dry. In skillet, saute chicken in Italian salad dressing over medium heat. Mix rice, tomatoes, wine, seasonings and Brussels sprouts in crock-pot. Top with chicken. Cover. Cook on low for 4 to 8 hours.
Arrange in layers in large bowl in the order listed: lettuce, celery, pepper, onion and peas. Seal top with mayonnaise. Sprinkle sugar over mayonnaise. Sprinkle cheese over top. Seal and refrigerate 8 to 12 hours or overnight. When serving, dip down through all layers; do not mix.
Boil garlic and mash it into a paste; set aside. Brown rice in oil. Add onion and garlic paste. Add Chinese parsley. Add tomatoes and cook until softened into rice mixture. Add water. Stir in broth, carrot, peas, corn and diced meat. Simmer 3 to 5 minutes. Reduce heat and steam on low heat for 30 to 45 minutes. Makes 4 to 5 servings. Buen Provecho!
Beat eggs in a medium sized bowl. Add all ingredients except butter and salmon. Mix well. Flake salmon into mixture and stir until blended. Melt butter in skillet. Shape salmon mixture into patties and fry over medium heat until golden brown (about 5 minutes). Yield: 6 patties.
Disjoint wings and discard tips. Place wings on broiler pan. Bake in a 400° oven for 40 minutes, turning once.
Melt 1 1/2 packages chocolate. Mix eggs, corn syrup, cream and vanilla in blender until smooth. With blender running, add cream cheese slowly. Blend until smooth. Mix in chocolate. Pour into crust. Bake at 325° for 45 minutes or until it sets. Cool on rack in oven. Cover and chill. Melt remaining chocolate and drizzle on top.
Mix sugar, butter, eggs, flour, lemon flavoring and 7-Up together. Bake at 325° for 1 hour or until done. Use large tube or Bundt pan.
Brown meat and onions in fat, drain. Put in greased casserole with other ingredients except cheese. Sprinkle cheese on top. Bake 45 minutes at 350°.
Brown about 1 pound ground meat, drain and place in casserole dish. Layer chilies, onion and cheese. Pour creamed corn on top and spread to seal.
Peel bananas and cut them in half, crosswise. Insert popsicle stick into each banana half. Melt chocolate morsels in saucepan over low heat or put in microwave on High for 1 minute (the morsels will keep their shape until stirred). Add milk to chocolate and stir until mixture is smooth. Dip each banana in melted chocolate and roll it in pecans. Place bananas on a plate covered with wax paper or plastic; freeze for 3 hours. Makes 4 servings.
Bring sugar, vinegar, oil, salt, pepper and garlic to a boil. Serve over cooked pasta, celery, olives, cheese, onions and salami. Dressing is also ideal for bean salad.
Dissolve marshmallows in hot milk, let cool. Fold Cool Whip into marshmallow mixture. Mix boiling water and Jello, stir well, add strawberries and set until thick. Crush crackers and line bottom of large glass pan. Pour in set jello mixture, then marshmallow mixture. Top with a few crumbs.
Mix first four ingredients in saucepan. Bring to boil. Cover and turn to low heat for 18 to 20 minutes. Let it stand for 1 hour.
Have sausage and cheese at room temperature. Combine and mix sausage and cheese. Mix well. Add paprika, then biscuit mix; beat well. Roll into small balls and put on cookie sheet. Preheat oven to 350°. Bake for 12 to 15 minutes.
Cook broccoli 15 minutes in a little salted water. Add chicken soup, water, thyme, bacon, onion and cheese. Blend well. Simmer for 45 minutes.
Preheat oven to 425°. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water; fold over and seal. Place on baking sheets. Bake 5 minutes or until hot. Sprinkle with cheese and let melt. Serve with sour cream.
In a large frying pan cook steak, mushrooms and onions in hot oil until golden brown. Add bouillon, water, salt, tomato paste and mustard. Cover; simmer about 30 minutes or until tender. Combine flour and water. Stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat; stir in sour cream. Heat, but do not boil. Serve over rice or noodles.
Brown hamburger and onion. Process softened cheese, soup and ketchup. Combine with meat and onion. Put in large casserole. Bake at 375° for 10 minutes. Top with biscuits and bake an additional 10 to 20 minutes, until biscuits brown.
Cut halibut into serving pieces, if necessary. Spread celery and green onions into lightly oiled baking dish. Place halibut over mixture. Combine chicken broth, vinegar, olive oil, mustard and paprika. Pour over fish. Cover with foil. Bake at 450° for 10 to 15 minutes or until fish flakes. Remove fish to serving platter. Stir sour cream into baking dish, combining with pan juices and vegetables. Pour over halibut and serve.
Boil vinegar, water, sugar and salt for 5 minutes, and then cool. Put cucumbers, garlic and dill in quart or half gallon jars. Pour juice over them. Refrigerate for 1 week. Then ready to eat.
Dissolve yeast in warm water. Add flour and cake mix. Mix well by hand (doesn't need to be kneaded). Let rise until double in size, about 1 hour. Roll out into cinnamon rolls. Makes two 9 x 13-inch pans or 24 rolls. Put into pans and let rise until double in size again. Can be put in refrigerator for up to 24 hours, or can be baked at 350° for 15 to 20 minutes. Cool and ice with favorite icing.
Skin chicken. Dip in beaten egg and water mixture. Roll in flour mixture and fry.
Soak vermicelli and fungus in warm water 15 minutes. Then squeeze out water; finely dice. Mix first 8 ingredients in large bowl. Scramble 1 egg in a small bowl. Lay one lumpia wrapper on a plate and place 1 to 1 1/2 tablespoons to one side of the wrapper. Roll the wrapper. Fold end over meat and roll halfway. Turn up each side. Roll the rest of the way and spread the end with egg (beaten). Deep fry until golden brown (15 minutes). Serve with fish sauce, hot rice and lettuce.
Preheat oven to 350°. Cut 6 (16-inch) pieces of foil. In center of each, arrange some of the potatoes and 1 chicken thigh. Season with salt and pepper. Evenly divide carrots, green beans and onions; add to potatoes and chicken. Sprinkle with wine, thyme and bay leaves. Bring opposite sides of foil together and fold over twice. Tightly fold up ends to seal. Place packets on a large rimmed baking sheet and bake 50 minutes or until chicken and vegetables are tender. Makes 6 servings. Preparation time: 20 minutes. Cook time: 50 minutes.
Add rice, salt, pepper and cinnamon to meat and mix well. Boil cabbage for 2 minutes after separating each leaf. Cut the leaf into 2 pieces; stuff each with the meat and rice and roll into small firm rolls. Arrange the rolls in a cooking pot, adding water, 1 tablespoon salt and the tomato paste; cover and cook for 30 minutes.
Cook pudding as directed. Blend dry cake mix into hot pudding. Stir well and pour into greased and floured 9 x 13-inch cake pan. Scatter chocolate chips and walnuts on top. Bake 35 to 40 minutes at 350°.
Mix all ingredients (except cabbage, tomatoes and sauerkraut) together. Pull leaves from cabbage; trim vein from leaves and wilt in hot water. Make meat mixture into balls and roll in cabbage leaves. Drain sauerkraut; place a layer in bottom of baking dish, then a layer of cabbage rolls. Pour tomatoes over rolls; put remaining sauerkraut on top. Bake at 350° for 1 1/2 hours or until done. Can be cooked on stove top also.
Tear cake into chunks. Blend sour cream and sugar; add Cool Whip and berries. Mix with cake chunks. Spread into a 9 x 13-inch pan. Add glaze on top. Refrigerate.
Add Jell-O to 1 1/2 cups of boiling water, stirring until dissolved, then add salt, juice, pineapple and carrots. Stir until blended. Refrigerate until set. Serve chilled.
Cream shortening and sugar; mix well. Add egg and vanilla; beat until fluffy. Sift dry ingredients together; add to mixture alternately with milk. Mix well after each addition. Bake in greased and floured 8-inch square pan at 350° for 30 minutes.
Mix Eagle Brand milk, sour cream, cream cheese and Tang; pour into graham cracker pie crust. Cover with Cool Whip and refrigerate.