HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, lard, salt and boiling water. When mixture is lukewarm, fold in egg and yeast mixture. Add flour or just enough to make kneadable dough. Let rise 1 1/2 hours. Punch down and roll out. Cut and place on cookie sheet. Let rise another hour and a half. Cook until brown at 400°. Doughnuts are made just like the rolls, except they are fried in deep fat and dipped in mixture of powdered sugar, milk and vanilla.
Melt oleo in 13 x 9 x 2-inch pan. Mix broccoli, cottage cheese, onion, eggs (well beaten) and cornbread mix. Mix together. Pour melted oleo in and mix well. Pour in pan you melted oleo in. Cook 45 minutes at 375°.
Mix together and pour in cake pan that has been greased and floured. Bake at 350° for 30 to 35 minutes. Top with favorite icing.
Heat oven to 350°. Cream shortening and confectioners sugar. Blend in 1 1/2 cups flour. Press evenly in bottom of ungreased 13 x 9 x 2-inch pan. Bake 12 to 15 minutes.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool completely. In small bowl, beat cream cheese, sugar and vanilla until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese. Then combine marmalade or jam with water; blend well, then spoon over fruit (fresh or canned drained and quartered pineapple slices, sliced strawberries, sliced bananas, 1/4 cup strawberry jam and 1 tablespoon water) or you can use any fruit combination you like.
Beat eggs. Blend together sugar and flour, add eggs. Add vanilla, salt, milk, melted margarine and coconut. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes until light brown and custard is set.
Blend shortening, salt and sugar together (be sure the brown sugar is free from lumps). Stir in egg. Add peanut butter, stirring in well. Sift and measure flour. Sift again with soda. Add dry ingredients to first mixture, blending thoroughly. Form dough into balls the size of a walnut. Place 2 inches apart on a greased cookie sheet. Press with fork first in one direction, then at right angles to form a cross. Bake for 10 minutes in preheated 375° oven.
Combine sugar and milk in heavy saucepan. Bring to a boil. Cook over medium heat to 234° to 240° on candy thermometer, soft ball stage. Remove from heat. Add peanut butter, vanilla and salt; mix well. Beat until thickened and creamy. Pour into buttered dish. Cool. Cut into squares. Yield: 30 servings.
Mix ingredients in large bowl. Pour into 2 crusts and chill. Keep refrigerated.
Grease large cookie or jelly roll pan. Fry sausage and onion until brown; drain. Mix baking mix and beer thoroughly. Spread batter in pan. Spread sauce carefully over batter; top with sausage and remaining ingredients. Bake until crust is golden brown at 425° for 25 to 30 minutes. Serves 12.
Wash potatoes and put them in a boiler. Cover with water and add Tony's seasoning. Boil until tender. For potatoes to get better seasoned, punch holes in potatoes. This lets the seasonings cook into potatoes.
Garnishes can be delicious treats as well as being decorative. They do not require a lot of time to prepare and need not be expensive.
In saucepan, cook spinach and onion according to spinach directions. Drain well, pressing out excess liquid. Combine eggs, cheese, salad dressing, margarine and garlic powder. Add spinach mixture and muffin mix; mix well. Cover and chill. Shape dough into 1-inch balls. Cover and chill until needed. (At this point, puffs can be frozen for later use.) To serve, place chilled or frozen puffs on baking sheet. Bake at 350° until brown. Chilled Puffs take about 12 to 15 minutes; frozen puffs take about 12 to 15 minutes. Serve warm. Yield: About 60.
Tear up lettuce. Place in bowl. Chop all other ingredients, except bacon and tomatoes, and sprinkle on lettuce. Sprinkle on cheese. Let set overnight. Next morning, fry bacon crisp and crumble; sprinkle over salad. Cut tomatoes in wedges and place over top.
Brown onions in shortening. Pour muffin batter into greased pie plate; spread onions over top. Beat sour cream and egg together; pour over all. Bake according to package directions for corn muffins. Yield: 6 to 8 servings.
Filling: Mix Ricotta cheese, Mozzarella cheese, eggs, ground beef and parsley. Season with salt and pepper. Mix until well blended.
Cream butter and sugar. Add well-beaten egg yolks and vanilla. Add flour and mix well. With hands, mold into balls the size of hickory nuts. Place on pan, not too close together. Make a dent in each one with index finger. Fill with 1/4 teaspoon jelly. Bake in a slow 300° oven until light tan.
Heat margarine in oblong pan (13 x 9 x 2-inches), until melted. Mix in baking mix, salt, paprika and pepper; coat chicken. Place chicken pieces, skin sides down in pan. Bake uncovered in 425° oven 35 minutes. Turn chicken; bake uncovered until done, about 15 minutes. Makes 4 to 6 servings.
Cook yellow cake mix as directed; cool. Crumble a layer of cooked cake in a punch bowl. Mix 1 large box of vanilla instant pudding. Spread pudding over cake. Spread crushed pineapple with juice over pudding. Add another layer of crumbled cake. Spread cherry pie filling over cake. Layer Cool Whip over top. Add chopped nuts over top. Chill and serve.
Brown meat, onion and green pepper; drain meat. Put back on stove. Add bouillon; stir until dissolves. Remove from fire; add flour, tomato sauce, eggs and cheese. Mix all together; pour into pie crust. Garnish with 1/4 tomato sauce. Bake at 350° for 25 minutes.
Tear up bread and also Swiss cheese. Add bouquet garni. Pour half of beaten egg into dressing of bread and cheese. Mix well. To meat, add a good pinch of bouquet garni and half of beaten egg. Mix beef well, then divide into four patties, placing them on wax paper. Next, divide dressing, after well mixed, into four balls. Work beef around each, placing in a baking dish. Top all with mushroom soup and bake uncovered at 400° for about 1 hour. Baste at least once.
Press cookie dough to fill medium size pizza pan. Bake at 375° for 10 to 12 minutes until lightly brown. Cool. Mix cream cheese, sugar and pineapple juice until smooth. Spread mixture on cooled crust. Top with assorted fruits. Add water to remaining pineapple juice to make 1 cup. Add cornstarch and heat until thick. Pour over fruit and chill.
Put chicken breasts in foil. Salt and pepper each piece well. Add green pepper strips, potato slices and margarine on top of chicken and seal foil. Cook 1 hour at 350°.
Brown meat and onion. Pour off fat. Mix all ingredients in a 1 1/2-quart baking dish. Cover and bake at 350° for 30 minutes. Serves 6. Serve with salad and French bread.
Mix butter and brown sugar first, then add sour cream and vanilla. Makes 1 1/3 cups.
Mix well. Use 1/3 cup of mixture in 2/3 cup boiling water.
Boil tea bags in 2 cups water for 20 minutes. Boil sugar in 7 cups water. Mix tea, water and sugar water together; let cool. Add rest of ingredients and freeze. Serve with 50-50 or 7-Up.
Butter the casserole dish. Add green beans. Spread out even, then put a layer of corn on top of beans. Mix sour cream, onions, cheese and soup together and pour on top of corn. Take a stack of Ritz crackers and roll out real fine. Mix 1 stick of butter or margarine and spread on top. Bake 45 minutes at 350°.
Cook broccoli according to directions on the package. (If frozen, do not overcook.) Drain off all liquid. Stir in cheese while broccoli is hot. Place in casserole dish. (You do not need to butter dish.) Crush crackers and mix with melted margarine. Cover over broccoli. Bake at 350° for 25 to 30 minutes. Serves 8.
Preheat oven to 375°. Cream margarine, sugar and egg. Add applesauce and vanilla. Sift flour, baking soda and spices. Add to creamed mixture. Beat well. Fold in raisins and oatmeal. Drop by teaspoonful on prepared sheet. Bake 12 to 15 minutes until firm. Makes 3 dozen cookies. No sugar, lo-cal. One cookie contains 63 calories.
Dissolve gelatin in boiling water. Add cold pop or soft drink and lemon peel; chill. Whip gelatin mixture; top with blueberries. Yield: 4 servings. Calories 36. One serving = 1 fruit exchange.
Mix first 3 ingredients with a fork in a bowl. Beat your eggs with fork and add to your dry ingredients. Add vanilla and pecans. Mix well.
In medium skillet, brown sausage and onion. Drain grease. Stir in spaghetti sauce, tomatoes and Italian seasoning. In a greased 11 x 7-inch glass baking dish, spoon in enough sauce mix to cover bottom of pan. Then, layer 3 uncooked lasagna noodles, 1/3 of the Ricotta cheese, 1/3 of sauce and 1/3 Parmesan cheese. Repeat two more times for a total of 3 layers. Top with Mozzarella cheese. Cover and refrigerate at least 8 hours or up to 24 hours.
Mix all ingredients, except pecans. Form ball. Roll over pecans. Chill in refrigerator.
Brown meat until pink is gone. Add water; bring to a boil. Add rest of ingredients; cook 1 hour.
Dissolve gelatin and salt in boiling water. Add vinegar and onion. Refrigerate until syrupy. Beat in remaining ingredients. Pour into 6 individual molds and refrigerate until firm. Unmold on greens and top with a dollop of mayonnaise. Serves 6.
In a 9 x 13 x 2-inch Pyrex dish or pan, layer the Doritos, then the chopped chicken. Mix soups, green chilies, tomatoes and onion. Pour mixture over chicken and top with grated cheese. Bake at 350° about 30 minutes until hot. Serve with jalapeno jelly, green salad and extra chips. Serves 8.
Beat eggs slightly. Add milk and salt, mix well. Brown in a small amount of Crisco or butter. Turn once. Serve with maple syrup.
Mix ingredients together. Roll on floured board until 1/3-inch thick. Cut in 1/2-inch strips. If strips are too long, cut them into shorter lengths that are easy to pick up. Bake on ungreased baking sheet at 350° for 12 minutes, but watch carefully.
Dissolve sugar in lemon juice in bottom of tall glass. Add wine and fill with ice and stir. Garnish with orange slice and serve with a straw. Makes 1 serving. Increase by ten to make 1 quart.
Quarter and core the apples, but do not pare them. Then dice them neatly and put in a bowl. Add lemon juice and toss well to prevent discoloration.
Beat egg well. Add sugar and juice of lemon. Cook on top of double boiler until it begins to thicken. Stir constantly. Remove from heat. Add butter the size of small egg. Let cool. Add nuts, raisins and mayonnaise. Use with crackers or make small party sandwiches.
Mix flour, margarine and nuts as for pie crust. Press into ungreased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool!! Whip sugar, cream cheese and 1 cup Cool Whip and spread over baked, cooled crust. Mix pudding mix and milk. Let stand for a few minutes to thicken. Spread on top of second layer. Spread remaining Cool Whip on top of lemon mix and sprinkle 1/2 cup nuts on top. Refrigerate overnight!!
Cream sugar, butter, egg, vanilla and almond extract. Add flour, cream of tartar and baking soda. Chill 2 to 3 hours. Roll out dough very thin onto floured surface. Cut with cookie cutters. Bake on ungreased cookie sheet at 375° for 5 to 8 minutes. Do not overbrown. May frost with icing or leave plain.
Blend sugar and butter together. Add well beaten eggs. Sift in flour and salt. Add nuts. Add flavoring; mix until smooth and light. Drop onto greased baking sheet; spread well apart. Place half nut meat in center of each cookie. Place and bake in moderate oven (375°) for about 10 minutes.
In a large bowl, mix together all dry ingredients. In another bowl, beat together eggs, vanilla and oil. Pour egg mixture over flour mixture and stir until thoroughly mixed. Turn into two greased loaf pans or one 12 x 6-inch disposable pan. Bake at 350° for approximately 1 1/2 hours.
Mix flour, baking powder, sugar and salt. Cut in butter. Mix egg and milk; add to other ingredients. Knead for a few minutes. Put in well buttered 8-inch pan. Bake at 400° for 12 minutes. Serve with lots of strawberries.
Cream margarine and sugar; add vanilla, flour and nuts. Chill several hours for ease in handling. Shape into 1-inch balls. Place on cookie sheet. Bake 20 minutes at 350°. Roll balls while still warm in confectioners sugar. Yields 3 dozen.
Brown steak with onion and butter. Stir in remaining ingredients. Cover and simmer 45 minutes or until meat is tender.
Place spinach on paper towel and press between sheets or squeeze to absorb as much of the moisture as possible. Combine spinach with remaining ingredients and mix well. Cover and chill mixture several hours. Serve with assorted raw vegetables.
Cook celery and onion in chicken broth until tender (broth will cook down low). Add chicken soup and liquid smoke and stir. Melt 1 stick of butter in casserole dish and pour over rice; mix with other ingredients and pour into casserole dish. Bake at 325° for 30 minutes, uncovered.
Cut each won ton in 1/2 to make 2 rectangles. If using eggroll skins, cut each into 1/4 then cut each into 8 rectangles from each skin. Brush some butter on bottom of 10' x 15' baking pan. Place into pan close together. Combine sugar and cinnamon and sprinkle over rectangles.
Let rhubarb and sugar stand together overnight. In the morning, boil 15 minutes. Remove from heat and add the Jell-O. Mix and put in jars.
Mix all ingredients well, except vanilla extract. Then add vanilla extract and pour into unbaked crust. Preheat oven to 450°. Put pie in oven, then reduce temperature to 300°. Bake 1 hour.
Cream butter and sugar until smooth. Add eggs, beating well. Combine flour, salt and soda; add to creamed mixture along with bananas, vanilla and pecans, stirring just until dry ingredients are moistened. Spoon batter into 2 well-greased 8-inch loaf pans. Bake at 350° for 60 to 70 minutes.
Brown bacon and cook until transparent, but not crisp. Drain. Add onions. Cook until tender. Add potatoes. Season with salt and pepper or seasoning salt to taste. Cook until tender. Add cheese. Just before serving, add sour cream and heat to warm up the sour cream.
Soften cream cheese; blend in eggs with mixer, one at a time. Sift powdered sugar in mixture and pour over crumb mixture. Bake at 350° for 45 minutes to 1 hour. Cake should be golden brown.
Cook chicken and debone it. Cook spaghetti in chicken broth. Take chicken and put in bottom of 9 x 13-inch pan. Add spaghetti. Add sauteed onion and bell pepper. Mix soups with 1/2 can of water and mix in casserole. Add Ro-Tel and top with lots of Velveeta. Cook for 20 minutes at 350°.
Prepare pudding. Crumble cooled, baked cake into glass bowl. Layer half of cake crumbs and top with half of pie filling, pudding, drained pineapple, bananas and Cool Whip. Repeat layers. Chill overnight.
Boil until tender, 1 large hen or fryer, debone chicken and save broth. Simmer in skillet with 3 tablespoons salad oil, chopped onion and green pepper; add can of Ro-Tel (tomatoes and chilies), chili powder, cumin, oregano and salt and pepper to taste. Separately mix together cream of chicken soup, mushroom soup and broth; add this to the sauce and mix well.
Grease a 9 x 13-inch dish with mayonnaise. Bring to boil the crushed pineapple and juice. Add 2 small peach jello. Simmer this until jello has melted. Take off stove and let cool. When mixture has cooled, add buttermilk, Cool Whip and chopped nuts. Pour into dish and refrigerate.
Grease large 10 x 14-inch baking dish. Spread corn in pan. Top with onion, then chili and tamales. Top with cheese as last layer. Bake at 350° for 30 minutes or until cheese melts and bubbling. Serves 6 people.
Mix together melted margarine, nuts, flour and powdered sugar. Press into large pie dish or 9 x 13-inch dish. Bake 20 minutes at 325°. Let cool.
Prepare gelatin according to package directions. When gelatin begins to congeal, add pineapple, bananas and marshmallows. Pour into 9-inch glass square dish and refrigerate until set.
Mash potatoes; mix with sugar, eggs, vanilla, milk and butter. Pour in greased casserole dish.
Spray baking sheet with three coats vegetable coating spray. Remove skin from chicken. Combine bread crumbs, flour and seasonings in large plastic bag. Shake to mix well. Roll chicken pieces in yogurt. Place in bag and shake to coat. Remove to baking sheet. Spray chicken with vegetable coating. Bake 1 hour at 375°. Turn every 20 minutes to allow even browning.
Mix first four ingredients together and season with salt, pepper and spices to taste. Roll into golf ball size meatballs. Brown, then add soup and simmer for 15 to 20 minutes. Add milk and simmer for 30 minutes. Serve with baked potatoes. Gravy very good on potatoes.
Boil water, vinegar and salt. Pour over cucumbers. Leave syrup on cucumbers for a few minutes, then pour back over cucumbers and seal. If you wish, you may add 1 clove of garlic to a quart. Some add 1/3 teaspoon mustard seed and garlic to a quart.
Arrange bacon, eggs, scallions and croutons over spinach. Combine all other ingredients and mix well. Pour	over spinach when ready to serve.
Soften ice cream in a large bowl. Sprinkle pudding mix over ice cream and mix. Add peanut butter and Cool Whip, stirring to blend well. Spoon into a 11 x 7 x 1 1/2-inch dish that has been sprayed with nonstick coating. Freeze.
Crumble hamburger in a 3-quart casserole bowl. Stir in onion. Cook at High for 6 to 7 minutes. Stir once; drain. Stir in remaining ingredients. Cook, covered with lid, at High for 6 to 7 minutes and at Medium-low for 35 to 40 minutes. Stir occasionally. Stir; let stand, covered, 7 minutes before serving.
Split rolls. Place bottom of rolls in Pyrex dish. Place ham and cheese on roll. Replace top of rolls. Melt butter. Stir in with mustard and Worcestershire sauce. Spread on rolls. Sprinkle with poppy seed. Bake in oven until rolls are brown and cheese is melted.
Mix ingredients in order listed. Drop by spoonful on greased cookie sheet. Bake at 375° for 12 minutes.
Place beans, pork, water, onion, garlic, seasonings and green chiles in a heavy kettle. Cook until thick. Serve over corn chips.
Mix mayonnaise, milk and basil. Add tortellini, green pepper, red pepper, garlic and olives. Sprinkle with Parmesan cheese and chill.
Cook broccoli according to directions. Drain well. Add all ingredients. Cook on low heat. Serve with corn chips.
Mix the 2 dressings together. Mix with all other ingredients. Chill before serving.
Combine all ingredients in a mixing bowl and mix thoroughly with hands. Form into small bite size balls. Freeze until firm and bake as needed in a 350° oven for about 10 minutes or until nicely browned. Serve warm.
Cook squash and drain. Add margarine, sugar, egg, mayonnaise and other ingredients. Pour into a buttered 2-quart casserole dish. Top with crumbs or cheese. Bake at 350° for 35 to 40 minutes or until brown.
Mix well. Put in a jar. Store in icebox for 24 hours. Then eat.
In big bowl, mix lemon juice and milk together. Add pineapple and cut up oranges. Mix; fold in Cool Whip. Put in shells. Refrigerate for 1 hour.
In mixer bowl, cream together sugar and butter. Beat in egg, vanilla and pumpkin. Stir together dry ingredients; add to creamed mixture. Mix just until blended. Bake in 9 x 9 x 2-inch baking pan at 375° for 17 to 20 minutes. While cookies are still warm, frost with Spice Frosting and sprinkle with chopped nuts.
Beat eggs in a bowl. Flour very thin chicken cutlets and add to eggs. Heat oil in saute pan until hot. Cook chicken until golden brown.
Cream shortening and sugar. Add eggs, beating well. Combine flour, salt and soda; add to creamed mixture alternately with milk, mixing well after each addition. Stir in the vanilla. Place 1/3 of batter in another bowl and add unsweetened chocolate and walnuts to this mixture. Spread chocolate and mixture in a greased 13 x 9 x 2-inch pan. Arrange 8 to 9 double graham crackers over batter. Add chocolate morsels to remaining 2/3 batter and drop by spoonfuls over graham crackers. Spread batter to cover. Bake at 375° for 25 minutes. Cool and cut into bars. Yields 3 dozen.
Mix together with fingers graham crackers, powdered sugar and margarine/butter. Press into bottom of 9 x 9-inch pan for crust. Combine eggs, granulated sugar and cream cheese. Spread filling over crust. Bake at 325° for 25 minutes. Cool a bit. Spread Comstock (complete) blueberry or cherry pie filling over the top. Put in refrigerator overnight. Serve with whipped cream or ice cream.
Preheat oven to 350°. Melt and cool unsweetened chocolate and margarine. In large bowl, beat eggs. Add sugar and beat. Add chocolate and margarine; beat again. Cool 5 minutes. Add flour, vanilla and chopped nuts. Grease and flour cookie sheet. Pour and bake 15 to 20 minutes. Cool completely and frost.
Slice and cook carrots. Saute onion in butter. Layer carrots, onion and slices of cheese in casserole and top with bread crumbs. Bake in 350° oven for about 20 minutes.
In pan, brown meat in oil. Remove. Brown onions and garlic about 10 minutes in pan. In casserole dish, alternately layer meat and onions. Salt and pepper. Repeat layers, adding some parsley sprigs. In pan, combine stock (plus any meat juice), brown sugar, parsley, vinegar, bay leaf, thyme and flour. Return to stove. Add beer and bring to a rolling boil. Pour over meat and onions in casserole dish. Cover tightly. Bake at 325° for 2 hours. Serve with parsley potatoes or boiled noodles.
Let cheese soften, then put in mixer. Cream the cheese and add sugar, eggs and vanilla; beat well. Bake in large greased deep pie pan at 350° for 50 minutes.
Cream the shortening, sugar and egg. Gradually add 1/2 milk and flavoring. Blend well. Sift flour, salt and baking powder together in a bowl. Make a hollow in center of dry ingredients and gradually blend in sugar mixture. Mix until liquid is absorbed. If too dry, gradually add remaining milk to make soft, manageable dough. Mix lightly. Pat into a ball. Wrap in waxed paper and refrigerate 1/2 hour or more.
Preheat oven to 350°. Mix the ground chuck, egg, soup mix, salt and pepper together. Roll into meatballs. Cook in oven until done. Drain off fat. Place in casserole dish. Pour cheese on top of meatballs. Pour spaghetti sauce over the cheese. Put back into oven for 15 to 20 minutes. Eat as a side dish or for sandwiches.
Crumble up corn bread and biscuits. Pour melted butter over bread. Add onions, salt and pepper. Add broth from boiled chicken. Mix well. Add eggs and cream of chicken soup. Mix well. Pour 1/2 of mixture in large pan. Spread chicken, that has been deboned, over dressing mixture in pan. Top chicken with remaining dressing mixture. Cut chips of butter over top of dressing. Bake in preheated 400 degree over. Watch for bubbling in middle of dressing and then let brown.
Combine salt, vinegar, water, sugar, mustard seed and celery seed. Bring to a boil. Pour over mixed vegetables. Chill. Store, covered, in refrigerator. Will keep indefinitely.
Brown first 4 ingredients and drain fat. Add tomatoes and mushroom soup. Layer in baking dish starting with meat mixture, then tortillas. End with meat mixture. Sprinkle with grated cheese. Bake at 350 F for 35 minutes.
Prepare cake mix as directed; bake in 2 (8-inch) round cake pans. Cool cake completely, split both layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve one cup of	sour cream for frosting. Spread remainder of mixture between layers of cake.
In skillet, brown beef with bacon. Add onion and cook until tender, but not brown. Drain off excess fat. Add seasonings to meat mixture. Stir in soup. Cook slowly, uncovered 20 minutes, stirring frequently. Stir in sour cream and heat thoroughly. Do not boil. Serve over hot poppy seed noodles.
Brown seasoned and floured chops. Place in a baking dish; cover with dry rice. Mix soup with milk; pour over rice, being sure rice is completely covered with liquid. Sprinkle lightly with salt and pepper. Cover with foil. Bake at 350° for 1 hour and 15 minutes.
Cream sugar, shortening and eggs. Add milk. Sift together flour, soda and cream of tartar. Mix with sugar mixture. Add vanilla. Add dates, raisins and nuts if desired. Roll dough to 1/4 inch. Bake in 350° oven 8 to 10 minutes. When cooked, even the bottoms should still be white (don't brown them).
Grate cheese and mix with rest of ingredients, using hands. Shape in a roll or ball and roll in paprika. Wrap and chill.