HumbleIntelligence/food-ner-1-Million huggingface dataset:
For pastry, combine first four ingredients. Cut in shortening. Place egg yolks in measuring cup and stir in enough cold water to make a scant 1 cup. Sprinkle over dough. Roll out half to line a 15 x 10-inch jelly roll pan. Place half the apples on pan, spreading evenly.
Mix all ingredients thoroughly. Shape into oblong loaf in ungreased 9-inch baking pan or dish. Bake uncovered 1 hour. Pour drippings from pan before serving.
Mix the flour, salt and shortening. Beat together the water, egg and vinegar. Add liquid to first mixture. Chill. May be frozen or kept in refrigerator for several days.
Put all ingredients in a large plastic bowl with lid. Shake to mix and serve. A good high energy snack.
Combine Ritz crackers (crushed), margarine and 2 tablespoons sugar. Pat into a 9 x 13-inch pan. Mix milk with pudding, then add ice cream (softened). Spread over crust. Let settle. Then spread the Cool Whip on top. Sprinkle with Heath bars.
Cut thin slice from stem end of each pepper; remove all seeds and membranes. Cook peppers in the boiling salted water 5 minutes; drain. In medium skillet, cook and stir ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in salt, garlic, powder, rice and 1 cup of the tomato sauce; heat thoroughly. Lightly stuff each pepper with 1/2 cup of meat mixture. Stand peppers upright in ungreased baking dish. Pour remaining tomato sauce over peppers. Cover; bake at 350° for 45 minutes. Uncover and bake 15 minutes longer. Serves 6.
Soften cream cheese and add milk to make spreading consistency. Pat in 9-inch glass pie plate. Spread crabmeat over cheese and dribble chili sauce over top. Serve with crackers.
Mix all ingredients well. Bake in a greased 1 1/2-quart casserole for 45 minutes at 350°. Serves 6 to 8.
Bake at 300° to 350° for 1 to 1 1/2 hours.
Brown hamburger with onions if desired. Add spaghetti sauce to hamburger and mix. Pour into 9 x 13-inch pan that has been lightly greased. Cut biscuits into 4 pieces or smaller and place over meat mixture. Sprinkle with diced onions, green peppers or mushrooms as desired. Cover with cheese. Bake at 400° until biscuits are brown.
Mix ingredients together with a spoon. Grease and flour your hands so dough will not stick as you work it into biscuits. Put on a greased cookie sheet. Cook at 375° to 400° until done. Makes approximately 6 large (cat head) biscuits.
Cut off each end of squash; boil whole until tender. After cooled, cut squash lengthwise, scoop out inside and save. Saute onion in butter until tender; mix together with all remaining ingredients, except squash shells. Put mixture back into squash shells. Bake, covered, at 350° for 30 to 45 minutes, until golden brown. Serves 6 to 8.
Cook broccoli in one-half of the chicken broth until tender. Chop up broccoli. Add remaining chicken broth, milk, ham, salt and pepper. Bring to a boil over medium heat, stirring several times. Add remaining ingredients and broccoli. Heat to serving temperature. Makes 2 1/2 quarts.
Mix first 4 ingredients in mixer and spread on tortillas. Divide cream cheese mixture on to each tortilla. Spread and roll up. Refrigerate before cutting to firm. Cut in 1/2-inch size. Dip in salsa or picante sauce.
Bring noodles and water to a boil. Add Crisco and salt. Cook, stirring occasionally, about 8 to 10 minutes or until all done. Drain in a colander; rinse. Place in a greased casserole.
Melt shortening with salt and sugar. Add onions, green pepper and mushrooms. Brown lightly, add meat and brown until crumbly. Add to cooked spaghetti. Add soup and tomatoes. Mix gently and bake in buttered dish 1/2 hour at 350°. Serve with cheese. (If some is left over, I add small can of tomato sauce when reheating.)
Mix flour and sugar. Add beer. Mix well. Put dough into a greased loaf pan. Bake at 350° for 45 minutes. Remove from oven and pour melted butter over bread. Return to oven and bake additional 15 minutes. Cool 5 minutes before removing from loaf pan.
Spray pan with Pam. Place chicken breasts on greased pan. Sprinkle cheese over chicken. Spread sauerkraut over cheese. Pour salad dressing over sauerkraut. Bake, uncovered, at 350° for 1 hour.
Cook shells and drain. Cook spinach according to package directions. Stir Ricotta, Mozzarella, salt and pepper into spinach. Stuff shells with about 1 heaping tablespoonful of this mixture. Cover single layer of shells in 9 x 12-inch Pyrex dish with sauce. Top with grated Parmesan cheese. Bake at 350° for 1 hour. Cover dish part of the cooking time.
Brown sausage, onions and pepper; add tomatoes, sour cream, milk, macaroni and seasonings. Cover; simmer 20 minutes. Makes 8 servings.
Mix cooked squash, cheese, soup, onion, and eggs; salt and pepper to taste. Pour into a casserole dish. Mix melted butter and cracker crumbs together; place on top. Bake at 350 degrees for 30 minutes.
Mix dry ingredients, set aside. In a large bowl beat egg whites, brown sugar, yogurt and vanilla until well blended. Add flour mixture and beat until evenly moistened. Pour batter into a greased and floured 9-inch pan. Bake 30 to 40 minutes at 350° until cake springs back when lightly pressed in the center. Cool in pan 15 minutes then invert onto serving plate and sprinkle with powdered sugar. Can be kept in an airtight container 1 or 2 days, but is very moist and should not be decorated with powdered sugar until just before serving. Serves 8. One serving has 220 calories and less than 1 gram of fat.
In a large saucepan, combine first 6 ingredients; simmer, covered, for 1 1/2 hours. Remove bones and cut off meat, return meat to the broth. Add remaining ingredients and simmer, covered, 30 minutes.
Boil macaroni in kettle of water with olive oil until tender. Drain water and rinse macaroni. Return to stove with 4 cups of water. Add cheese, grated or sliced, in the kettle with tomato soup and stewed tomatoes. Let simmer until cheese is melted. Bake in oven 45 minutes at 325°. Serves 6.
In a small bowl, combine all ingredients. Spoon over ham surface during the last 30 minutes of baking. Makes enough glaze for a 4 pound half ham. Double for whole ham.
Combine flour, baking soda, cinnamon and salt. In a large mixing bowl, cream the butter and sugars until smooth. Beat in the eggs until mixture is light. Add the vanilla extract, rolled oats and butterscotch chips. Turn into a lightly greased 15 1/4 x 10 1/2-inch baking pan. Bake at 375° for 20 to 25 minutes or until center of the bars feel firm. Remove from oven. Sprinkle with milk chocolate chips. Let stand 2 to 3 minutes until chips melt. Spread melted chips over the bars. Cut into 2-inch squares. Serve warm or cool. Yields 35 (2-inch) bars.
Mix all ingredients together except flour. After mixing well, add flour. May be dropped from teaspoon onto cookie sheet or may use cookie cutters to make cut-outs. Bake at 375° for 12 to 15 minutes.
In a 10-inch skillet, melt butter over medium heat. Add leek and cook, stirring 1 to 2 minutes, until soft. Stir in rice, garlic and curry powder. Cook, stirring 3 minutes. Stir in water and cream. Heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer 15 minutes. Remove cover and stir in vegetables, breaking them up. Increase heat to medium. Cover and cook 15 to 20 minutes, or until rice is tender. Stir in lime juice, salt, pepper and shrimp. Cover and cook 5 to 10 minutes longer or until shrimp are pink and loosely curled and vegetables are hot. Serve topped with coconut and cashews.
Saute chicken in butter with garlic. Remove garlic and set chicken aside. Add mushroom and onion and cook. Stir in milk, soup, mustard and sherry. Add cooked chicken and simmer for ten minutes. Serve over rice. Makes 4 servings.
Combine first 4 ingredients and stir. Add 2 cups flour, oil and eggs. Start adding additional flour. Recipe will use approximately 6 cups. Keep adding and kneading until dough is no longer sticky. Put into an oiled bowl. Cover and leave in a warm spot until doubled in quantity (about 1 hour). Remove from bowl. Punch and divide into sections for braiding. Braid into one large or 2 small Challahs. Allow to double in bulk. Brush with egg yolks, thinned with one tablespoon of water and bake in preheated oven at 350° for about 50 minutes.
Put cheese in bowl, add egg and mix well. Add flour and salt. Knead until smooth and hands come clean. May have to add a little extra flour. Drop by teaspoonful in boiling water. Cook until they come to top or until tender (about 10 minutes). Drain. Fry onions in butter and pour over cheese balls and serve.
Slice beef across grain into very thin strips. In skillet over high heat in 1 tablespoon of butter, cook half of the beef and half of the onion until beef is no longer pink and onion is tender; set aside. Repeat with remaining butter, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream; gently heat through. Serve over noodles.
Simmer tomatoes, tomato paste, salt, oregano, pepper and onion salt. Saute onion and garlic in oil, add ground meat and cook until done; drain.
Mix all ingredients together in casserole dish. Bake at 275° for 5 hours or cook in a crock-pot.
Mix together monterey jack cheese, grated cheese and cream cheese. Set aside. Brown ground beef and drain excess fat. Add chopped onion, garlic, black olives, green chilies, chili powders, tomato paste and water; simmer until done. In a 9 x 13 inch baking dish, put layer of Doritos, meat sauce, cheese mixture. Repeat until done. Just like you would for regular lasagna. Bake at 350 degrees for 30 to 40 minutes. Serves 4 to 6.
Combine first 3 ingredients. Whisk together eggs, whipping cream and butter until smooth; stir in corn and chiles. Pour mixture into a lightly greased 9-inch by 13-inch baking dish. Bake at 350° for 40 to 45 minutes or until deep golden and set. Let pudding stand for 5 minutes.
Drain juice off fruit and keep; add enough water (if needed) to make 1 cup. Combine pineapple, oranges and cherries. Set aside. Mix pudding with juice and cook until thickens. While hot, pour over fruit and chill. Before serving, add sliced bananas.
Whip and layer on top, then layer of Cool Whip, chopped nuts or Oreo cookies sprinkled on top. Refrigerate.
In Dutch oven or large saucepan, combine undrained corn, beans, undrained chile peppers, water, onion, lemon juice, lemon pepper seasoning, cumin and garlic. Bring to boil; reduce heat. Simmer uncovered for 10 minutes. Stir in chicken and heat through. Ladle into bowls and top with crushed tortilla chips and shredded cheese.
Spray Bundt pan with Pam. Place 1/2 cup chopped pecans on bottom of pan. Separate the Rhodes dinner rolls and place on top of pecans. Mix 1/2 cup brown sugar and butterscotch pudding; spread on top of rolls. Melt 1/2 stick butter; drizzle on top. Mix 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle pecans on top. Set out all day or all night for rolls to rise. Bake 30 minutes at 350°. Turn upside down on large plate.
Cream butter and sugar thoroughly. Add egg yolks, one at a time and beat well. Dissolve the soda in the cream and add cream and flour alternately. Fold in well beaten egg whites. Preheat oven to 300° and bake in tube pan about 2 hours.
Lay chicken on top of rice. Blend in blender onion, margarine, soups and milk. Pour over chicken; sprinkle 1 envelope of dry onion soup mix over top. Cover tightly with foil and bake 1 1/2 hours at 350°. Don't peek until the 1 1/2 hours is up. Bake in 13 x 9 x 1 1/2-inch casserole.
Mix dry ingredients. Add eggs to buttermilk and melted shortening. Combine with dry mixture. Store in refrigerator. When ready for muffins, pour enough batter to fill muffin tins. Bake at 350° to 400° for 15 minutes. Will keep 6 weeks in refrigerator. Makes 5 to 6 dozen muffins.
Mix brown sugar, 1 cup butter, eggs and 1 teaspoon vanilla in large bowl. Stir in flour, soda and 1/2 teaspoon salt. Stir in oats. Reserve 1/3 of the oatmeal mixture. Press remaining oatmeal mixture in greased 9 x 13-inch pan. Heat chocolate morsels, milk and 2 tablespoons butter in 2-quart saucepan over low heat. Stir constantly until chocolate morsels are melted. Remove from heat. Stir in nuts and salt. Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by rounded teaspoonfuls onto chocolate mixture. Bake until golden brown at 350° for 25 to 30 minutes. Cut into bars while warm.
Mix first 4 ingredients together in a bowl and then spread into a 9 x 13-inch pan coated with Pam. Place chicken on top and then sprinkle with the dry soup mix. Cover with foil and bake at 325° for 2 hours.
In large flat pan, cover bottom with butter. Line the bottom of the pan with thick onion slices. Then add potato slices. Sift 2 Tbsp. flour over this. Then pour the can of tomato juice over that. Add enough boiling water to cover. Place a layer of sausage on top. If sausage gets too brown turn over. Bake at 350 until vegetables are tender.
Grind cranberries, apples and oranges. Sprinkle sugar over fruit. Pour pineapple over and mix well. This may be frozen and may be made ahead of time.
*For example, zucchini, tomato, carrots, red/green peppers, cooked potatoes and onions can be used.
Saute garlic and onion in small amount of oil. Add broth, picante and rice. Cut breasts in half or smaller. Lay on top of mixture. Cover and simmer 20 minutes. Turn off heat and let set 5 minutes.
Boil raisins and water 5 to 10 minutes to soften. Drain raisins, saving 1 cup water. Add soda to water and set aside. Cream sugar and shortening. Add eggs, water and vanilla. Add the remaining dry ingredients to the wet. Add raisins. Bake at 350° for 30 minutes. Let cool and frost with Struedel Topping.
Use a round Pyrex dish. Spread cream cheese on bottom of dish. Layer beans. Layer chili. Layer cheese. Cook at 350° until it bubbles. Serve with tortilla chips. Must be served hot.
Cream together sugar, mayonnaise and cream cheese and add all other ingredients. Freeze and slice.
Combine mix, milk, eggs and corn in bowl; mix and set aside. Saute beef; drain and set aside. Pour 1/2 of mix in hot greased 10 1/2-inch skillet. Sprinkle evenly with beef; top with onion, then cheese. Add peppers evenly on top. Pour remaining 1/2 mix over top. Bake at 350° for 50 minutes or until golden brown. Yields 6 to 8 servings.
Cut beef into 2-inch strips. Put beef, 1 teaspoon oil, 1 teaspoon cornstarch, salt and white pepper in a bowl. Cover and refrigerate 30 minutes.
Mix sugar and corn syrup in a saucepan. Boil for 1 minute; remove from heat. Add peanut butter, stirring until smooth. Add vanilla and blend. Pour over cornflakes; mix well until coated. Spread into a greased pan. Cut into squares when cooled.
Thin slice tomatoes or eggplant into a bowl of water. Put seasoned flour into a bag, add a few slices of tomato or eggplant at a time and shake until well coated. Put each slice into the hot grease and fry until golden brown.
Mix all ingredients in a casserole dish that has a tight lid. Place in oven at 275°. Cook at least 5 hours. Longer cooking will not affect stew.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened. Stir in orange. Spoon into a 5 cup mold. Refrigerate 4 hours or until firm. Unmold. Garnish, if desired.
Select a nonstick skillet large enough to hold all four steaks. Heat oil in skillet approximately to 310° to 350° and sprinkle with garlic powder. Carefully place steaks into hot oil and top with pepper rings. Turn steaks occasionally to insure they cook evenly. Remove steaks from skillet; drain oil from pepper rings. Return steaks immediately to skillet and place on burner set at medium heat. Pour soy sauce over steaks and peppers. Turn steaks frequently until most of the soy sauce has been absorbed into the steaks and they are caramel colored. Place on a meat platter and top with pepper rings.
In bowl, mix corn meal, flour, baking powder, salt, sugar, milk, egg and mustard. Pour mixture into tall glass. Skewer hot dogs with wooden skewer; dip in mixture. Deep fry at 375° until golden brown (about 2 minutes). Drain on paper towels. Yields 10 to 16 corn dogs.
Blend ingredients. Chill at least 1 hour before serving. Yields 1/3 cup.
Tear lettuce into bite size pieces. Layer lettuce, onions, celery and peas. Cover with mayonnaise. Cover with cheese and bacon bits. Cover dish with aluminum foil; refrigerate overnight. Use a 10-inch square dish (2-quart).
Saute onion and celery in oleo in skillet until clear. Layer cooked, deboned chicken and uncooked spaghetti over vegetables. Mix soup, broth, salt and pepper. Top with layers of mushrooms and Parmesan cheese. Bring to boil and reduce heat. Simmer, covered, for 30 minutes. Stir occasionally.
Mix all ingredients together	and bake until set in a 350° oven, approximately 30 to 35 minutes.
Arrange cucumbers in bowl; top with cracked ice and sprinkle with salt. Repeat layers with remaining vegetables. Let stand 4 hours.
Brown ground beef; drain. Cook rice. Add these and remaining ingredients together in a large casserole dish. Bake at 350° for 30 minutes.
Trim very carefully and remove all surplus fibers, skin and fat from venison. Lard with salt pork. Slice onions, carrots and celery and place in Dutch oven with equal parts of red wine and water. Add bay leaves, lemon peel, peppercorns, thyme, rosemary, parsley and salt. Bring to boil and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, strain the sauce and place venison in roasting pan. Pour the strained liquid over the roast, adding sour cream and cook slowly until done. Do not forget to soak the meat first.
Mix together bouillon soup, tomato soup, worcestershire sauce, salt and pepper. Set aside. Place browned hamburger in bottom of a 13x9 baking pan. Add in layers potatoes, onions, green peppers. Add soup mixture. Pour on top of layered ingredients. Bake at 350 degrees for 1 1/2 hours.
Combine sugar, milk, chocolate, syrup and salt in a Dutch oven. Cook over low heat, stirring constantly, until sugar is dissolved. continue to cook, stirring constantly, until mixture reaches soft ball stage (240°). Remove from heat; add butter and vanilla (do not stir). Cool to lukewarm (110°). Add pecans; beat with a wooden spoon 2 to 3 minutes or until mixture is thick and begins to lose its gloss. Pour into a buttered 8 inch square pan. Mark warm fudge in 1 1/3 inch squares. Cool and cut.
In medium bowl, combine biscuit mix, corn meal and sugar. Beat in egg and milk until smooth. Allow batter to stand at least 30 minutes. Dip wieners in batter. Fry in hot oil until brown.
Combine first 8 ingredients in saucepan and slowly stir in the water and vinegar. Bring to a boil. Cook just 30 seconds, whisking with wire whisk. Let cool. Cut hearts in quarters. Alternate tortellini, tomatoes and hearts on 24 (6-inch) skewers. Place in a large baking dish and pour marinade over, turning to coat. Cover and refrigerate for 5 hours, turning a few times. Drain and place on platter.
Crumble Oreos in blender; mix well with melted margarine (save 1/2 cup of Oreos for topping). Press remaining cookie mixture in a 13 x 9-inch pan.
Boil water and add broth. Stir in rice, reduce heat to low, cover and cook 20 minutes. Melt butter in small skillet. Add the onions and nuts and saute until brown. When rice is done, add onion-nut mixture and mix well.
Using half of ingredients at a time, combine in blender or processor until smooth and creamy. Serve in chilled daiquiri-type glasses. Makes 12 servings.
Combine all ingredients. Put into greased casserole dish. Cover with more stuffing mix. Bake at 350° for 45 minutes.
Heat oven to 250°. Beat egg whites until stiff. Gradually add brown sugar. Add remaining ingredients. Roast 30 to 40 minutes.
Put ice cream in bowl and slice banana on top. Pour on chocolate syrup and put Cool Whip on top. Sprinkle crushed granola bits on top. Add cherry.
Combine biscuit mix and milk, stirring with a fork, until blended. Turn dough out onto a lightly floured surface and knead for 4 or 5 minutes. Roll dough to a 15 x 9-inch rectangle; spread with 2 tablespoons softened butter.
Mix sugar and oil. Add apples and mix well. Add flour, soda, cinnamon and salt. Fold in nuts and flavoring. Blend. Bake in a greased Bundt pan at 350° for 1 hour and 15 minutes.
Mix all ingredients together and put in unbaked pie shell. Bake at 300° for 45 minutes.
Cook chicken. Set aside. Mix rest of ingredients in a saucepan. Simmer 20 minutes. Add chicken to sauce. Simmer another 30 to 45 minutes.
Preheat oven to 350°. Mix all ingredients together well. Form into a loaf. Place in a deep baking dish. Bake for 45 minutes, pouring off excess grease at 15 minute intervals.
Heat oven to 350°. In a large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla. Blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes (center will be soft but will set upon cooling). Cool to room temperature. Cover and chill several hours or overnight. Top with pie filling. Makes 6 to 8 servings.
Put wedges, peel side down, in pan. Mix remaining ingredients and brush over potatoes. Bake 45 minutes at 375°. Brush occasionally with juices.
Brown ground round and onion. Drain excess fat. Place in Dutch oven or large pot. Add remaining ingredients, breaking up tomatoes. Bring to boil. Reduce to simmer. Cover and cook until pasta is tender.
Cut pound cake into squares. Set aside. Make instant pudding, set aside. Cut strawberries and bananas into slices. In a large bowl, layer ingredients in the following order using 1/2 of each to make sure you have enough to layer twice: pound cake, pudding, pineapple, oranges, strawberries, bananas and blueberries. Repeat for second layer. Top with Cool Whip, garnish with blueberries.
Cream together both cheeses. Add remaining ingredients and 1/2 dried beef. Mix together. Form into a ball. Garnish with remaining dried beef.
Dissolve marshmallows, cream cheese and Jell-O with 1 cup hot water. Then add other ingredients and congeal.
Preheat oven to 350 degrees. Grease a 9x13x2 inch baking pan. In large bowl, beat the eggs slightly with a fork. Then add each ingredient in the order listed, mixing well after each addition. Pour the batter into the prepared pan. Bake for about 45 minutes or until a toothpick inserted into center comes out clean. This batter will rise and look like a cake but it falls as it cools and becomes a chewy bar cookie.
Combine all ingredients and cook slowly on both sides in oiled skillet on top of stove. Small and flat patties will cook more quickly. (Any vegetable that family likes can be used in a patty.)
Slice tomatoes 1/4 inch thick and roll in cornmeal. Fry in bacon drippings and sprinkle with salt and pepper.
Combine all ingredients and chill several hours. Makes 4 to 6 servings.
Melt margarine and add graham cracker crumbs. Spread in bottom of a 9 x 13-inch pan.
Butter inside of chicken. Sprinkle sage in afterwards. Cut up carrots, celery and onion. Put inside of chicken. Cover chicken with foil. Put on grill for about an hour. (Foil the rack on grill and spray some Pam on it before putting the chicken on it.)
Scald milk. Add salt and sugar and cool mixture to 85°. Dissolve yeast in water. Combine milk and yeast mixtures and mix until smooth. Gradually add flour and mix after each addition. Knead well; let rise covered until double in bulk. Shape dough as you wish. Permit rolls to rise in covered pans until doubled. Bake for about 40 minutes at 275°. Makes 5 dozen rolls.
Combine all ingredients except butter and sour cream in saucepan and cook over medium heat until thick. Stir in butter, then cool. Stir in sour cream, then pour into 9-inch cooked pie shell. Cover with 1 cup heavy whipped cream. Garnish with lemon twists. Store in refrigerator.