HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with milk to dry ingredients; mix well. Turn out on lightly floured board; add more flour as needed and roll to 1/4-inch thickness. Cut, then dip in melted butter and fold to make pocket book rolls or stack several together. Place on well-greased pan. Bake at 400° for 15 minutes.
Mash ripe bananas with a fork. Stir in sugar, egg, flour, melted butter, baking soda and salt. Pour into a buttered loaf pan and bake for 45 minutes at 325°.
Line cookie sheet with tinfoil. Butter tinfoil. Line cookie sheet with saltines close together.
Melt butter in medium saucepan. Add next 4 ingredients to butter. Cook and stir on medium to medium high heat until boiling. As soon as it is brought to a boil, continue cooking for 1 minute, stirring constantly. Immediately remove from heat and as quickly as possible, stir in peanut butter and oats. Drop by teaspoonfuls onto wax paper to harden.
Preheat oven to 350°. In large bowl, beat condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix and mix well. Chill at least one hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. (Do not overbake.) Makes delicious, soft cookies.
Parboil peas or broccoli until crisp-tender; drain. Parboil chicken until tender; drain and remove. Bone and slice over broccoli or peas in rectangular baking dish. Mix soup, mayonnaise, lemon juice and curry. Spread over broccoli/peas and chicken. Sprinkle with cheese and bread crumbs that have been mixed with melted butter. Bake at 350° for 25 to 30 minutes or until well heated and bubble.
Mix corns, onion, bell pepper and pimento together. Salt and pepper to taste. Pour into greased casserole dish (2-quart).
Bake in loaf pan at 350° for 60 minutes or until done. When fresh from oven, pour over 1/4 cup sugar mixed with the juice from the lemon.
Steam cabbage head in a large pot until tender; core cabbage and separate leaves. Mix hamburger, rice, onion, salt and pepper to taste. Place a handful of hamburger on each cabbage leaf and roll leaf around meat. Place cabbage rolls in large roaster and top with tomato sauce. Bake in moderate oven, covered, for about 1 hour, or until tender.
Mix all ingredients in mixer until well blended. Refrigerate at least 1 hour. Serve with veggies or chips.
Melt butter in 9 x 11-inch pan. Sprinkle graham cracker crumbs over the butter. Pour sweetened condensed milk evenly. Sprinkle chocolate chips, coconut and pecans over the first layer.
Crush graham crackers. Mix together graham cracker crumbs, powdered sugar, oleo and vanilla.
Mix flour, baking powder, salt and shortening until fine. Mix eggs with cream. Combine with flour mixture. Beat until stretchy. Refrigerate overnight. Roll out circles using a small saucer as a guide. Fill with fruit that has been cooked, sweetened and cooled overnight. Wet edges with pastry brush dipped in water. Fold over filling; press with fork tines around edges. Fry in deep oil until golden brown. Yields 25 servings.
Mash cheese; add pineapple, chopped cherries and marshmallows. Fold the whipped cream and mayonnaise together and add to the other mixture. Chill before serving.
Cut top off bread and hollow out loaf. Fill loaf with dip. Place remaining bite size pieces of bread around loaf. Dip may also be used for vegetables.
Cook mixed vegetables and season. Cook potatoes and season. Braise onions and sliced hot dogs together. Make brown gravy. Mix all the ingredients and put in casserole dish. Make pie crust and roll out to fit on the top of the vegetable mixture. Bake at 425° until crust is a golden brown. Make slits in crust for steam to escape.
Drain cherries. Reserve 1/3 cup cherry liquid. Heat liquid. Add cream cheese to melt. Mix remaining ingredients. When cream cheese has melted; add to mixture. Chill 3 hours before serving.
Brown sausage in pan. Put sausage and egg into casserole dish. Layer the biscuits on top of mixture. Put in oven at 350° until biscuits are brown and the eggs are done.
Italian or plum tomatoes ideal, but regular tomatoes can be used. Drop tomatoes in boiling water 15 to 20 seconds. Rinse in cold water and remove skins. Cut in half crosswise. Squeeze and discard seeds. Combine in slow cooker with rest of ingredients. Cover and cook on low 5 to 6 hours until veggies are soft. Puree blender or food processor (can add small amount half and half in last batch for creamier soup). Makes 6 servings.
Mix powdered sugar, cream cheese and Cool Whip in a bowl. In another bowl mix milk, pudding and Oreo cookies. Layer with ingredients in first bowl then second and so on until pot is full. Put gummy worms on top and plant the fake flowers. Serve someone the "dirt" and they will be surprised!
Mix well: flour, salt, cinnamon, baking powder and soda; set aside. Place chocolate and 1/4 cup margarine on top of double boiler over hot water; stir until melted and smooth. Remove from heat; cool. In medium bowl, cream remaining 1/4 cup margarine and the sugar until light; beat in egg, milk and bananas. Stir in flour mixture until well blended. Stir in chocolate, leaving mixture slightly marbleized. Turn into greased 9 inch square pan. Bake in preheated 350 degree oven 25-30 minutes. Cover and refrigerate leftovers. Makes 24 (Per brownie: 110 cal. 2 g protein, 16 g carbo, 5 g fat, 11 mg. choles).
Cook macaroni according to package directions; drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1 tablespoon hot water and add to milk in medium bowl. Add cheese, reserving enough to sprinkle on top. Pour macaroni into buttered casserole dish. Add milk/cheese mixture and sprinkle with reserved cheese. Bake at 350° until custard is set and top is crusty, about 45 minutes. Makes 4 to 6 servings.
Combine ingredients and pour into large baking dish. Bake at 225° for 6 hours. Stir every 1/2 hour.
Mix all ingredients but chips. Top with chips. Bake at 450° for 15 minutes.
Fry bacon in pan you want to make soup in. Remove bacon and fat. Add all ingredients except instant potatoes and evaporated milk. Cook until vegetables are tender. Crumble bacon in. Add evaporated milk, then add enough instant potatoes to desired thickness.
Mix Karo syrup and sugar in saucepan; bring to full boil over medium heat. Remove from heat. Add vanilla and peanut butter; mix well until creamy. Add Special K cereal, mixing well. Drop by spoonful onto waxed paper before mixture cools.
Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Strain spices from cider. Add orange and lemon juices; stir until heated through. Serve hot. Makes 16 to 18 servings.
Mix first 4 ingredients. Pour into graham cracker crust. Refrigerate several hours or overnight.
Measure flour into mixing bowl. Cut butter into 1/2-inch size pieces. Using pastry blender, cut into flour until mixture is in pea-sized pieces. Stir in cottage cheese until a stiff dough forms. Add 2 to 3 teaspoons ice water if necessary. Divide into 6 parts. Roll each part to make a rectangle, 6 inches long and 3 inches wide. Spread with 1 teaspoon mustard. Top with a sausage. Roll pastry around sausage, encasing it completely. Brush with water to seal. Seal ends. Place seam-side down on cookie sheet. Prick once or twice with fork to allow steam to escape. Repeat for remaining sausages. Mix egg and milk. Brush pastry coated sausages with mixture. Bake at 400° for 20 to 25 minutes, or until nicely browned. Slice into 1-inch pieces. Arrange on serving tray. Makes 30.
Brown meat in skillet. Add onion and saute. Drain liquid. In a large kettle over medium heat, add tomato juice and tomato paste. Add turkey and onions. Season with chili powder, salt, pepper and sugar to taste.
Bring to a boil the following: corn, green beans, potatoes, onions and garlic. When it reaches full boil, turn heat down to medium. Cook uncovered.
Mix together all ingredients and roll out on a well-floured surface. Cut noodles. I use a pizza cutter. Works great. Use as needed and store the rest.
Bring salt and water to boil. Add oats and cook 1 minute; stir occasionally. Cover, remove from heat and serve in 2 to 3 minutes. Serve with milk, butter and sugar.
Mix butter, brown sugar, syrup and salt in a large saucepan. Boil for 5 minutes. Remove from heat and stir in soda and vanilla. Pour and mix well with popped corn. (Pecans, peanuts, walnuts or cashews may be added.) Bake in a 225° oven for one hour, stirring every 15 minutes. Remove from oven. Cool. Store in covered container.
First Layer: Mix together flour, melted butter, pecans and salt; pat into a 9 x 13-inch Pyrex dish. Bake at 325° for 15 minutes. Crust will not turn brown. Let cool before adding second layer.
Brown and drain sausage. Mix all ingredients together, except cheese. Pour half of mixture into greased pan. Sprinkle half of cheese. Pour remaining mixture. Top with remaining cheese. Bake at 350° for 30 minutes.
Mix all ingredients together. Cook in saucepan and bring to a boil. Let cool and thicken.
Cream shortening and peanut butter. Add sugar and brown sugar. Add egg, milk and vanilla. Beat well. Combine flour, soda and salt; gradually add to creamed mixture. Blend thoroughly. Shape dough in 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven. Immediately place unwrapped Kiss on top of cookie. Press down so that cookie cracks around edge. Remove and cool.
Cook spaghetti as directed; drain. When cool, mix with other ingredients. Store in refrigerator.
Melt butter in deep 9-inch baking dish. Mix together in another bowl the flour, sugar, baking powder, salt and milk. Add this to butter, but don't stir. Then add fruit on top of this. Bake in 350° oven 45 minutes.
Cream shortening and sugars. Add eggs and vanilla. Stir in flour, baking powder, soda and salt. Add nuts and pineapple. Bake 15 minutes at 400°. Makes 36 large cookies.
Preheat oven to 325°. Place tomatoes on a baking sheet, cut sides up. Drizzle on the olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 2 to 3 hours until the tomatoes collapse and begin to caramelize. Sprinkle with the garlic about halfway through the baking and sprinkle with basil just before serving. Serve hot or at room temperature. This is a sweet and savory version of baked tomatoes.
In large bowl, place sugar, pumpkin and oil; mix well. Sift together and add flour, cinnamon, cloves, salt and soda; mix. Add nuts and raisins. Mix well. Bake at 350° for 1 hour. Makes 4 loaves or 8 baby loaves.
Select fresh flowers and be sure all bitter stems are removed. Pour boiling water over the flowers and let stand for 3 days. Drain and add remaining ingredients. Let stand covered for 3 weeks at room temperature (70-75 degrees) until fermented. Strain into bottles and seal. When first bottled, place wad of cotton in bottle to be sure liquid has finished working. Takes at least 6 more months to mature.
In a large bowl combine the wine, vinegar, garlic, bay leaf, cloves, savory, marjoram, salt and pepper. Drop in the pork strips and turn them about until all are well moistened. Marinate for at least 4 hours at room temperature or 8 hours in the refrigerator, turning the meat over from time to time. Remove the pork from the marinade and pat it completely dry with paper towels. Reserve the marinade.
Combine all ingredients except ginger ale. Stir well until all sugar is dissolved. Divide into equal portions. Store in 2 freezer-safe containers and freeze. Remove frozen punch 3 to 4 hours before using so the mixture is mushy. Empty the concentrate into large punch bowl and pour one 2 liter bottle of ginger ale over punch. Do not add ice. (The frozen slush will do the job.) Repeat with the other container and ginger ale.
Combine above ingredients. Beat with electric mixer until smooth. Spoon into greased 3 qt. casserole.
Heat oven to 300°. Lightly saute sausage over medium heat; drain. Layer in order; half each of the bread crumbs, sausage, celery, onions, green pepper and cheese in greased 13 x 9-inch baking dish. Repeat layers. Combine eggs, milk, mayonnaise, salt, pepper and mustard. Pour evenly over baking dish and spread soup over mixture. Cover and refrigerate at least one hour or overnight. Bake, uncovered for 1 1/2 hours or until golden brown.
This will have to be mixed by hand because of the thick texture. Put the first 4 ingredients in a mixing bowl and mix well. Put dry ingredients in sifter and sift into pumpkin mixture. Mix well. Add raisins and nuts last. This is a thick dough. Bake at 350° for 1 1/4 hours or until toothpick comes out clean.
Melt butter in pan. Saute onions and bell peppers until soft. Stir in chives, Bac*Os, cheese and biscuits. Spoon mixture into Bundt pan sprayed with Pam. Bake at 375° for 30 minutes.
Brown hamburger and onion. Place Tater Tots in casserole dish. Cover with hamburger and onion. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients in a 2-quart casserole. Cover with a tight fitting lid or plastic wrap. Microwave on High (100%) for 6 to 8 minutes or until cabbage is tender-crisp. Stir halfway through cooking. Yields 6 servings.
Mix soup, sour cream and milk. Stir in 1/2 cup sauce. Combine chicken and cheese. Add 1/2 cup soup mix. Place about 1/4 cup chicken mix near center of tortilla. Roll and place seam side down in two shallot buttered casserole dishes (10 x 6 x 13-inch). Pour remaining soup mix over enchiladas. Serve with sauce. Cook at 350° to 400° for 20 minutes.
Mix juices and other 4 ingredients and thicken with cornstarch (quite thick). Add to taste celery, cut slantwise, 1 large sliced onion and green pepper and simmer for 10 minutes. Then add fruit to warm just before serving. Serve over Chinese noodles or cooked rice.
One day before serving, drain pimento and reserve 2 teaspoons pimento. Mix pimento, artichokes, mayonnaise, green chiles, Monterey Jack and 1/2 cup Parmesan.
Mix all ingredients and put into a greased 1-quart dish. Top with 1/2 cup stuffing mix. Dot with bits of margarine. Bake at 300° for 30 minutes. Can be made ahead and refrigerated or frozen.
Mix all ingredients well. Pour into pie shell. Bake in hot oven at 425° for 15 minutes. Reduce heat to 350° and bake 35 minutes more or until firm.
Mix cukes and onion in glass bowl. Add salt, sugar and dill weed to vinegar and pour over cukes and onion. Chill 1 hour.
Before	cake is done, cook pineapple and sugar; boil 10 minutes. Mix vanilla instant pudding as directed.
Sift dry ingredients all together. Add eggs, oil, vanilla and water. Beat for 2 to 3 minutes with electric mixer. Add carrots, pineapple, coconut and nuts, folding in by hand. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes.
Boil chicken breasts until almost done. Remove chicken. Add bouillon cubes to chicken broth and melt. Add potatoes and other vegetables and let simmer. Dice up chicken breasts and add to broth, simmer until potatoes are tender. Add soup and simmer until thick.
Begin with the bean dip, spread evenly on the bottom of a 9 x 13 x 2-inch Pyrex baking dish. Mash avocados and spread evenly over the bean dip. Next spread the sour cream over the avocados. Sprinkle the black olives, then the tomatoes, followed by the onion. Top with the shredded cheese. Serve with tortilla chips.
Finely chop tuna. Mix tuna, horseradish, onion salt, minced onion and Worcestershire sauce. Fold in sour cream. For a smoother texture, put mixture in blender for a couple of seconds. Yields about 2 cups. Serve with potato chips or crackers.
Mix ingredients together with mixer on low; blend well. Pour into large greased tube or Bundt pan and bake for 1 hour 20 minutes. If using loaf pans begin testing for doneness after 30 minutes.
Cook ground chuck, green pepper and onions all together; then drain. Add the Cincinnati mix, tomato paste and tomato juice. Cook together, then add tomatoes, beans, salt, pepper and chili powder. Cook one hour.
Preheat oven to 350°. In the bowl of an electric mixer, combine cake mix, coconut, pecans, oil, cola and eggs; mix well. Pour batter into well-greased Bundt pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Remove cake from pan and let cool completely on rack. When cool, frost cake with Cream Cheese Icing.
Cook bacon until crisp. Remove bacon and add onion and potatoes to drippings with liquid from corn. Cook until potatoes are tender. Add milk and cream of celery soup. Heat thoroughly. Crumble bacon on top of chowder just before serving or crumble over individual bowls of chowder. Serves 6. Time to prepare: 45 minutes.
Spread the cream cheese into a 9-inch pie plate. Spread the refried beans over the cream cheese. Sprinkle the taco seasoning over the beans. Sprinkle the cheese on top. Bake for 30 minutes at 325°. Serve warm with chips.
You can substitute other sauces or mushroom soup (use 1/2 cup or can).
Combine tomatoes, Brie cheese, basil, garlic, olive oil, 1/2 teaspoon salt and pepper in a large serving bowl. Prepare at last 2 hours in advance and set aside, covered, at room temperature. Boil linguine (1 tablespoon oil and salt in water) until tender, but firm, 8 to 10 minutes. Drain pasta and immediately toss with tomato sauce. Serve at once, with pepper and Parmesan cheese, if desired. Makes 4 to 6 portions.
Beat eggs with milk, then stir in Crisco oil and add combined dry ingredients. Stir just enough to evenly mix the ingredients. Drop from a tablespoon into heated oil. Fry about 4 to 5 minutes or until golden brown. Drain on paper towel. Serve hot.
Preheat oven to 350°. Put all ingredients into 1 large bowl. Mix with wooden spoon, gently, but thoroughly. Bake in ungreased 9 x 13-inch pan for 1 hour. Cool before cutting.
Slice apples and soak in orange juice. Cream the cream cheese and brown sugar; add vanilla. Serve at room temperature.
Cream together butter, sugar, eggs and vanilla. Set aside. Sift together flour, baking powder, baking soda and salt. Combine all ingredients. Add sour cream. Stir in drained pineapple by hand.
Mix and press into a 9 x 13-inch pan. Save 1/4 cup for top.
Unroll dough on cookie sheet. Pat together perforations. Bake per instructions. Cool. Cream the cream cheese, mayo, dressing and sugar. Spread on cooled crust. Spread veggies. Pat lightly into cream cheese layer. Sprinkle Cheddar cheese over top. (You could top with pimento or black olives.) Put back in oven for 5 to 8 minutes, until cheese just forms over veggies. Chill, then serve.
Place roast in slow cooker and sprinkle with soup mix. Cook at high setting (300°) for 7 to 8 hours for rare; 9 to 10 hours for medium. Cool slightly for better slicing. Skim any fat from broth. Serve warm in broth.
Sift together flour, baking powder, sugar and salt. Add egg, milk and shortening all at once. Stir in blueberries.
Cream sugar and margarine. Add 1 egg at a time, beating after each. Add milk, crushed wafers, coconut and pecans. Bake in tube pan at 275° for 2 hours.
Preheat oven to 400°. Prepare pastry. Line a 9-inch Redi Pan deep dish pie pan with pastry.	Flute edges and prick with fork. Brush lightly with egg white. Bake 10 minutes; cool. Reduce oven to 350°.
Mix flour and 1 tablespoon sugar together and sprinkle on bottom of pie shell. Place apple slices in shell and pour the cream over them. Combine 3/4 cup sugar and cracker crumbs, flour, salt, pecans and cinnamon. Sprinkle over the apples. Heat together butter and caramel sauce, stir until well blended and pour over the topping. Bake in a moderate oven (350°) for one hour.
Cook and stir chicken in hot oil in large skillet until brown. Add water, wine, broccoli spears and soup; bring to boil. Stir in rice and cover. Remove from heat and let stand for 5 minutes. Fluff with fork and sprinkle with cheese.
Drain crushed pineapple and save the juice. Dissolve Jell-O in hot water; add cold water to pineapple juice to make 1 cup. Add to Jell-O, mixing well. Add all other ingredients at same time. Mix well and chill until Jell-O mixture is set.
Drain noodle soup, reserving broth. Preheat oven to 350°. Dip chicken in reserved soup broth, then coat with bread crumbs. Set aside.
Split each shrimp lengthwise. Combine shrimp, rice, celery, olives, green pepper, pimiento and onion in large bowl; cover and chill.
Cut vegetables into 2 x 1/2-inch strips or into small chunks. Place in medium saucepan with water. Cover and cook over medium heat 12 to 15 minutes. In small saucepan, heat butter, brown sugar, lemon juice, lemon rind, dill weed and salt 2 to 3 minutes. Add to vegetables and cook 3 to 4 minutes longer until vegetables are glazed. Makes 8 servings.
Drain cherries, measuring syrup. Add water to syrup to make 1 cup. Cut cherries in half. Heat brandy and pour over cherries. Let stand 30 minutes. Drain, reserving brandy. Dissolve in boiling water. Add measured liquid and brandy. Chill until thickened. Measure 1 3/4 cups of gelatin; blend in whipped topping. Pour into 6-cup bowl. Chill until set, but not firm. Add cherries to remaining thickened gelatin. Spoon into bowl. Chill until set, about 3 hours. Makes 5 1/2 cups or 10 servings.
Brown ground beef, onion, pepper, salt and pepper. Drain. Spray baking dish with Pam. Place a layer of meat, then a layer of hash browns; repeat layers. Spoon soup over the top. Place in oven at 350° for 20 minutes or until soup bubbles. Place cheese on top and bake for 10 minutes.
In a large skillet cook mushrooms, onion, garlic, thyme, salt and pepper in hot margarine or butter until tender. Stir together milk and cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Add wine; cook and stir for 2 minutes more. Wonderful used as a sauce for Roast Loin Pork.
Chop olives, green chilies, tomatoes and green onions. Combine all ingredients. Serve with chips or tostados.
Cook together squash, carrots and onions until tender; drain and mash. Add margarine, cheese, eggs and crumbled crackers (save enough for top). Pour into ungreased casserole. Top with cracker crumbs. Sprinkle with a little dried parsley. Bake in a 350° oven for 40 minutes or until set. (Leave cover off.) Use about a 12 x 10-inch Pyrex dish. Keeps in refrigerator for 2 to 3 days. Freezes well.
Sprinkle veal with salt and pepper. Heat oil in large Dutch oven. Add veal and cook 20 minutes, stirring frequently until meat is browned. Add onions, garlic and saffron. Cook, stirring occasionally, about 5 minutes. Sprinkle with flour. Stir to coat meat evenly. Add wine, tomatoes, broth, rosemary and salt and pepper to taste. Cover and bake at 375° for 1 hour. Serve over noodles or rice. Serves 8.
Sift together dry ingredients; set aside. Cream together sugar and shortening until light and fluffy. Add eggs, one	at a time, beating well after each addition. Add dry ingredients and buttermilk, alternately to creamed mixture, beating well after each addition, starting and ending with the dry ingredients. Pour a very small amount of batter into several greased and floured 9-inch round cake pans. Bake at 325° until done. Let layers cool. Stack layers on a cake plate, spreading cooked dried apples that have been seasoned to taste, between each layer. Yield: a very large stack cake.
Drain beans thoroughly. Pour into large bowl. Add onion slices and pepper. Combine last 6 ingredients; pour over beans, onions and pepper. Toss gently. Cover and chill several hours or overnight. Drain well to serve.
You will need 12 paper cups and 12 wooden sticks or wooden spoons for this recipe.
Press into a mold. Cool. Remove from mold and top with tomato, green pepper and broccoli, if desired.
Brown beef and onions together. Add remaining ingredients, simmer 5 to 6 hours.
Mix all dry ingredients together. Melt butter; add milk and vanilla. Add dry ingredients to milk mixture. Cook over low heat in saucepan until thick.
Spread mayonnaise on each of the party rye slices. Top each with a slice of cucumber. Sprinkle with lemon and pepper seasoning salt. Serve immediately. Makes 40.
Mix sugar, flour and corn meal together. Add eggs, butter, milk and lemon juice. Beat until smooth and well blended. Pour into crust. Bake at 350° for 45 minutes, or until firm and brown.