HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour and salt. Use pastry blender to cut in shortening until pastry looks like coarse meal. Sprinkle 2 tablespoons at a time of cold water over mixture. Stir with a fork until the dough follows the fork around the bowl. Divide in half and chill. Bake at 425° for 12 to 15 minutes.
Cream margarine and sugar. Add beaten eggs. Sprinkle flour and spices on raisins and pecans. Mix together. Add vinegar last. Pour into 2 unbaked pie shells. Bake at 325° for 45 minutes.
Mix all dry ingredients. Add other ingredients and mix until smooth. Grease and flour three bread pans. Divide batter into 3 pans. Bake at 325° for 1 hour.
Sift together cocoa and powdered sugar. Combine bourbon and corn syrup. Stir bourbon mixture into cocoa and sugar. Add vanilla wafers and pecans. Mix thoroughly. Roll mixture into small balls. Dredge in powdered sugar.
Put 2 layers of each: crushed wafers, pie filling and whipped cream. Top with crumbs from wafers and freeze. Serve cold. (Can be frozen overnight.)
In large mixing bowl or on dough board, mix flour, salt and sugar. In 1/2 cup of warm water, dissolve yeast. Add to flour mixture with oil. Knead and mix well. Let rise 1 hour in bowl, covered with white cloth. Knead again and let rise again. Makes 2 large or 3 or 4 small pizzas. Water is added as dough is mixed.
Mix all but blueberries. Fold in blueberries. Bake approximately 1 hour at 325° in greased and floured Bundt pan. Cool for 15 minutes.
Brown hamburger and drain off fat. Add water, macaroni, tomatoes, chili powder and seasoning mix. Simmer uncovered 20 minutes or until macaroni is tender.
Beat oil and eggs together. Sift flour, sugar, soda and salt twice and stir in oil and egg mixture. Add vanilla, pecans and apple to mixture. Bake at 350° for 1 hour.
Drain green beans. Put in 1-quart casserole dish. Mix in soup well. Bake at 350° for 20 minutes. Spread onion rings on top. Return to oven to brown onion rings, about 3 to 5 minutes. Serve immediately.
Place potatoes, carrots, celery and onion in oil in heavy skillet. Season with salt and pepper. Stir-fry, on medium high heat until potatoes and carrots are tender. Lower heat, cover and let cook for about 12 minutes more. Serves about 4 people.
In a saucepan, combine sugar, syrup, water, butter and salt. Cover; cook 5 minutes. Uncover. Cook gently until the mixture begins to brown ever so slightly in the middle. Remove from fire; add soda, maple flavor and nuts. Pour into buttered flat pan, like a cookie sheet. Cool and break into pieces. Delicious. Recipe used for many years.
Layer first 5 ingredients in a large bowl. Spread mayonnaise over this and out to edge of bowl to seal. Sprinkle grated cheese over all. Cover and refrigerate overnight.
Melt butter. Add sugar; beat well. Add flour and cornstarch; mix well. Cover bowl (not metal) and chill 1 hour. Shape dough into 1-inch balls. Roll in pecans. Place on ungreased cookie sheets. Flatten each ball with bottom of glass (dipped in powdered sugar). Bake at 350° for 12 minutes. Remove immediately from sheet to cool.
Mix first four ingredients well. Bake at 250° for 20 minutes. Mix together remaining four ingredients and spread on top of first mixture. Bake at 225° for five minutes.
Preheat oven to 450° for about 30 minutes before serving. Wash potatoes thoroughly; cut each potato in quarters. Place in large roasting pan with oil and remaining ingredients. Sprinkle garlic powder to taste. Toss to coat well. Roast potatoes 20 minutes or until fork-tender and golden brown, stirring potatoes halfway through cooking. Makes 4 servings.
Mash apricots (drained); save juice to moisten. Add brown sugar and crushed crackers. Add enough juice to moisten. Mix all together and bake 30 to 40 minutes at 300°. Great!
Grind the almonds and potato chips together. Mix all ingredients together. Put in an oiled loaf pan and bake 45 minutes.
Cut wings from drummettes and loose piece from wing. Place in sink or bowl in single layer. Sprinkle Old Bay seasoning on chicken. Place in deep fryer until done. Melt butter in pot on stove in Texas Pete sauce (about 1 tablespoon of butter). Soak wings in sauce until desired taste. (The longer they sit in sauce, the hotter they are.) Add water to sauce if it is too hot.
Combine all ingredients and refrigerate. Serve with tortilla chips or on fajitas as a salsa. May also be served over lettuce as a Mexican salad.
Cook macaroni until done but firm. Drain; rinse with cold water. Mix shrimp, green beans, onion and pimiento in 3-quart bowl. Blend oil, lemon juice and spices thoroughly in small bowl. Pour over the mixture of shrimp and vegetables. Add macaroni and mix to coat all ingredients. Seal and refrigerate overnight. Keeps for days.
Cream together butter and sugar. Add baking soda, sour cream and vanilla, beating to combine. Beat in eggs, two at a time with one cup of flour; repeat, using all eggs and flour. Pour into 10-inch tube pan and bake at 325° for 90 minutes. Cool, remove from pan, frost with favorite icing or leave plain.
Put 1 cup sugar in heavy saucepan. Cook and stir over medium heat until sugar is melted and golden brown. Add hot water and stir until sugar is dissolved. Add remaining 2 cups sugar, milk and salt. Cook over low heat to 242° or until candy forms almost a hard ball in cold water. Remove from heat. Candy will appear curdled. Add butter, orange rind and nuts. Beat at once until creamy. Pour into greased dish. Cut into squares. I leave out the orange rind.
Mix cake mix, egg and butter. Press in a 9 x 13-inch pan. Mix cream cheese, 2 eggs and confectioners sugar. Pour over crust and bake 30 minutes at 350°.
Brown each meat separately. Drain well. Press excess grease on paper towels. Return meat to skillet and add cheese and cook until cheese melts. Add seasonings and spread on bread. Cut in triangles or circles. Place on cookie sheet and freeze. Transfer to plastic bags when frozen. Remove from freezer as needed and bake at 350° for 15 to 20 minutes.
In a 1-quart saucepan, melt butter. Add onion and cook until soft. Stir in brown sugar, bacon, tomato sauce, chili powder and water. Add to cooked onion. Cook 5 minutes on simmer setting, covered with lid. Stir rice evenly into mixture. Cover and cut off heat. Let stand 10 minutes. Serve.
Cook squash in salt water, drain. Saute meat and onion. Add rice, uncooked, and seasonings to meat. Place 1/2 zucchini in bottom of casserole. Cover with meat mixture. Spoon cottage cheese over. Add rest of zucchini. Spread soup over mixture. Top with shredded cheese. Bake 35 minutes at 350°.
Butter 9 x 13-inch pan. In microwave, melt butterscotch chips and peanut butter in large Tupperware container. Melt on Medium-high (not High). Add Rice Krispies. Stir well. Press half of mixture in pan. Place in refrigerator. Melt remaining ingredients. Stir and mix well. Spread on mixture in pan. Spread remaining butterscotch Krispie mixture on top. Press down lightly. Remove from refrigerator 10 minutes before cutting.
Cook vegetables according to directions. Drain well. Combine vegetables, celery, onion, mayonnaise, 1/2 cup Cheddar cheese, salt and pepper and pour into a 2-quart baking dish. Combine crackers, 1/2 cup Cheddar cheese and 1/2 cup melted butter and sprinkle over the top. Bake at 300° for 30 to 40 minutes.
Cook cranberries until tender. Add dry jello to hot berries, no water. When cool, add remaining ingredients. Chill until set.
Melt butterscotch morsels over double boiler to prevent scorching. Melt slowly, then add noodles and peanuts. Spoon out onto wax paper into little spoon size stacks. Let them dry.
Preheat oven to 400°. Place butter and oil in large baking pan (about 9 x 13-inches) and set in oven to melt butter. (Watch carefully, so butter does not burn.) Combine bread crumbs, flour, salt, black pepper and cayenne in paper or plastic bag. Roll chicken all over in melted butter and oil, then shake pieces, one at a time, in bread crumb mixture until coated. Shake off excess coating, then place chicken, skin side up, in baking pan. Bake for 40 to 45 minutes in center of oven until coating is browned and crisp and chicken is cooked through. Yields 4 servings.
Combine pineapple with juice and baking soda. In a large bowl combine cake mix and remaining ingredients. Add pineapple mixture and blend. Beat at medium speed for 4 minutes. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes. Do not underbake. Cool in pan for 15 minutes. Remove from pan and finish cooling on a rack.
Reserve 2 tablespoons sugar. In top of double boiler, combine sugar, flour and salt. Beat in 1 whole egg and 3 yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly 10 minutes or until thickened. Remove from heat; stir in vanilla. In bottom of 1 1/2-quart casserole, spoon 1/2 cup custard; cover with wafers to fit. Top with generous layer of sliced bananas; pour 2/3 cup custard over bananas. Arrange wafers around outside edge of dish; cover custard with wafers. Top with sliced bananas and remaining custard.
Dissolve gelatin in boiling water. Add undrained pineapple and blueberry pie filling. Pour into serving dish and chill until firm. Combine sour cream, cream cheese and sugar; mix until smooth and well blended. Spread over top of salad and sprinkle with chopped pecans.
Crumble cornbread in mixing bowl. Add salt and pepper and chopped vegetables; stir well. Stir in Ranch dressing until moist.
Mix together. It will be thick (like dough). Press into 9 x 13 buttered or sprayed pan or glass dish.
Bring pineapple, sugar and water to a boil in a large deep pan. Remove from heat. Add jello and stir until dissolved. When jello mixture is lukewarm, add cream cheese and beat until cream cheese is blended.
Mix the first 3 ingredients together and make into balls. Place on wax paper. In a double boiler, combine chocolate chips and paraffin. Melt together until runny. Put a toothpick into balls and dip each one into chocolate mixture. Place on wax paper until cool.
In large mixing bowl, thoroughly beat first 3 ingredients. Mix in pumpkin. Add dry ingredients. Beat. Mix in walnuts (optional). Bake in lightly greased and floured 9 x 13-inch pan in 350° oven for 30 minutes or until cake tests done. Cool.
Mix all ingredients well. Bake in a 13 x 9-inch pan or a Bundt pan at 350° for 45 minutes.
Mix first ingredients in a 9 x 13 baking dish. Then top beans with bacon slices. Bake on 350° for about 45 minutes until liquids are thick and bacon is cooked brown.
Soak the bread crumbs in the 1/2 cup milk. Drain. Mix in the onion, egg, meat and seasonings. Shape a giant burger. In a large nonstick pan, brown the bottom of the "burger" (3 minutes). Drain off the grease. Turn the burger over. Add the spaghetti sauce (you may not need all of it). Cover and cook 15 minutes. Add the cheese. Cover. Cook a minute or two more, until cheese melts.
Cream sugar and shortening. Add egg and beat well. To flour, add soda, cinnamon and salt. Sift together. Add apples alternately with flour mixture. Beat well. Stir in raisins and pecan meats. Bake 45 minutes in 300° to 325° oven in 9 x 9 pan.
Mix together cake mix, melted butter, 2 eggs and powdered sugar. (Reserve small amount of powdered sugar for top of cake.) Bake at 350° for 35 to 40 minutes. Sprinkle remaining powdered sugar over warm cake.
Sift dry ingredients. Add corn and egg. Add melted butter. Mix well. Drop in deep hot fat with teaspoon. Fry 8 to 10 minutes until brown.
Mix together. Bake in a 400° oven for 15 to 20 minutes.
Mix first 4 ingredients and press into a 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool. Mix next 3 ingredients and spread over cooled crust. Mix pudding and milk; beat until smooth. Spread over cheese filling, then spread Cool Whip on top. Sprinkle chopped nuts.
Blend shortening and sugar. Add eggs. Stir in chocolate bits and vanilla. Sift flour, powder, salt and soda together. Add alternately with the mashed bananas. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° to 375° for 12 to 15 minutes.
Heat oven to 350°. Mix hamburger, rice, 1/2 cup water, onions, salt, garlic powder, pepper and celery salt. Shape mixture into tablespoon size balls. Place meatballs in ungreased baking dish. Stir together remaining ingredients and pour over meatballs. Cover with aluminum foil. Bake 45 minutes. Uncover, bake for 15 minutes longer. Makes 4 to 6 servings.
Beat eggs at medium speed until thick and lemon colored. Add butter and next 4 ingredients; mix well. Pour into pie shell. Bake at 350° for 50 minutes or until filling is set. Yields one 9-inch pie.
Cream Crisco and sugar together. Add beaten eggs and beat mixture well. Sift flour and measure. Add salt and baking powder; sift again. Add dry ingredients gradually and mix well. Add chopped nuts.
Dissolve first 3 ingredients in a saucepan. Mix next 4 ingredients with gelatin mixture. Place in a ring mold. Turn out onto a tray. After placing on the tray, fill center of mold with cool whip.
Mix all ingredients and bake at 350° covered for 30 minutes. Top with onion rings, cracker crumbs, etc. Bake another 15 minutes uncovered.
Cook veggies in butter until tender. Add pepper and broth. Simmer 30 minutes. Blend flour and milk. Add all remaining ingredients. Cook until thick and bubbly. Serves 6 to 8.
Boil sugar, water and 1/2 cup of grapefruit juice. Mix cornstarch and salt with 1/4 cup of grapefruit juice and stir into boiling water and sugar. When thick, remove from fire and add egg yolks, first stirring some of hot mixture into them. Pour into baked pie shell.
Paula and I collaborated on this recipe, and it was fun. This dish is quite different from my usual fare, but my wonderful wife said it is popular in mill towns. I'll list it under vegetables, but it could be used as a main dish. Try it, I think you will be quite pleased.
Brown ground beef, drain or rinse off excess fat. Add remaining ingredients. Simmer at least 30 minutes.
Mix shortening and sugar. Add eggs and vanilla to creamed mixture. Combine and add flour, cream of tartar, baking soda and salt. Form into balls the size of walnuts. Roll into sugar and cinnamon mixture. Bake until lightly brown, but little soft. They will puff up, then flatten with crinkled tops. Bake at 375° for 8 to 10 minutes.
Grate peeling from oranges. Reserve orange peels and cut into bite-size pieces and drain well. In large bowl, combine cake mix, water, eggs, peanut butter and cinnamon. Mix according to package directions. Stir in orange peel and pieces. Pour batter into greased and floured 13 x 9 x 2-inch cake pan. Sprinkle brown sugar over top of batter. Bake at 350° for 35 to 40 minutes or until done. Serve warm or cool.
Wrapped Olives: Roll stuffed olives in half slices of bacon. Secure with toothpicks. Broil until bacon is crisp.
Cook shells. Heat soup and cheese together until melted. Combine shells, vegetables, cheese sauce, tuna, 1 cup fried onions and seasoning. Pour into 2-quart baking dish. Bake covered at 350° for 25 minutes. Top with remaining onions. Bake uncovered for 5 to 7 minutes. Serves 4 to 6.
Heat oven to 350°. On stove top, brown roast and onion in small amount of olive oil in roasting pan. May need to use both front and rear burners at the same time. Add all other ingredients. Bake for 5 to 6 hours checking, turning so roast doesn't dry out. Serve with corn and green beans and ice tea.
Brown ground beef; drain. Mix beans and sauces. Add ground beef and chili powder. Simmer for several hours. (I use a crock-pot.)
Beat into mashed potatoes, cream cheese and butter. Mix in sour cream. Mix together milk, eggs and onion. Mix with mashed potatoes and put in greased 13 x 9-inch dish. Cover with foil and put in refrigerator. Next day bake at 350° for 45 minutes.
Drain most of juice from can of clams. Mix all ingredients together and put in refrigerator for at least 2 hours.
Mix all ingredients, except bacon and olives. Put in casserole. Top with the olives and crumbled bacon. Bake at 350° for 30 minutes.
Lightly grease a 9-inch square pan. Put in slices of tomatoes. Sprinkle tomatoes with salt, pepper and garlic powder. Mix rest of ingredients together and place over tomatoes. Bake at 350° for 30 minutes. Cut in squares when hot and serve.
Combine raw cranberries that have been ground in a blender and 1 cup sugar. Let stand 2 hours. In second bowl, whip whipping cream and 1 tablespoon of sugar. Add mini marshmallows and let stand 2 hours in refrigerator. Combine the mixture; add 1/2 to 1 cup chopped nuts and 1 cup drained, crushed pineapple. Let stand, covered, in the refrigerator overnight.
Heat oven to 350°. Melt butter in baking dish; heat water and sugar slowly until sugar melts (can be done on low heat while preparing dough and apples). Mix flour and shortening. Add milk and stir until dough leaves side of bowl. Turn out on floured board and knead. Roll dough out into a large rectangle about 1/4-inch thick. Sprinkle apples evenly over dough and sprinkle cinnamon over apples. Roll dough up like a jelly roll. Slice dough into 1/2-inch slices. Place in pan with melted margarine. Pour sugar syrup around rolls. Bake for 40 to 60 minutes or until brown.
Mix all ingredients. Roll into balls and bake at 350° for 12 to 15 minutes.
Boil sugar, cocoa, margarine and milk for 1 minute. Remove from heat; add vanilla and peanut butter. Blend thoroughly. Add oats and nuts. Drop from spoon onto waxed paper. Let cool thoroughly, then peel off paper. Store in cool place.
Mix jello according to directions on box. Allow jello to begin to set in refrigerator. Mix cream cheese and pineapple together. Mix cream cheese and pineapple mixture to slightly jelled jello. Partially jell this mixture. Add Cool Whip and mix thoroughly. Keep refrigerated.
Combine the first 7 ingredients and mix well. Mix next 6 ingredients and beat with a fork or wire whisk until thick and well blended. Pour over vegetables. Toss thoroughly. Chill at least 3 hours before serving. Can be made ahead. Keeps well in refrigerator.
Peel and dice the carrots, celery and potatoes. Cut the leeks and cabbage leaves into fine strips. Saute the vegetables and soup bone in the butter. Add the barley. After a few minutes, pour in the bouillon. Stick the onion with the clove and add to the soup, along with the bacon. Simmer for 2 1/2 hours. Remove the soup bone and onion from the soup. Mix the egg with the cream; add to the soup. Heat, but do not boil. Season to taste with salt and pepper.
Sift dry ingredients, except wheat flour, together in bowl. Stir in wheat flour. Cut in shortening. Add beaten egg and milk into dry mixture. Stir only until all flour is moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 1 dozen, approximately.
Mix lemonade and milk thoroughly. Fold in Cool whip. Pour into pie shells. Chill before serving. Keep refrigerated.
Pour cherry juice from cans into pan. Heat juice until it boils, then lower heat. Mix sugar, cornstarch and salt in a bowl. Pour some cherry juice into the mix to make a thickening, then pour mixture into pan, stirring slowly. Mix mixture with remaining juice. Stir until well mixed and almost thick like pudding. Add cherries to mix, then pour into pie shell. Add butter on top of cherries, then place top layer of pie crust over it. With tip of knife, puncture a few small holes on top.
Cut celery hearts and carrots in matchstick pieces. Melt butter in a large, heavy skillet or saucepan. Add celery and carrots. Stir to	combine and coat with butter. Add chicken broth, salt and pepper.	Cover and cook over medium heat about 20 to 25 minutes or until vegetables can be pierced with a	fork. Carefully turn celery hearts and carrots once during cooking. Remove vegetables to a warm serving platter. Sprinkle with parsley. Serves 2.
Mix together the butter and graham cracker crumbs. Pat into a 9 x 13 x 2-inch pan.
Mix all ingredients. Press into a 9 x 5-inch loaf pan. Before baking pour in the glaze.
Place raisins and water in a saucepan. Bring to boil and boil for about 3 minutes. Set aside to cool; do not drain. Mix dry ingredients. Cream shortening and add sugar, beating well. Beat in eggs. Stir in the raisins with liquid and vanilla. Gradually add the flour mixture, blending thoroughly. Stir in nuts.
Cream margarine and sugars together. Add eggs and vanilla, then add flour and soda. Mix well. Stir in oats, chocolate and nuts. Pour into greased pan and bake at 375° for 25 to 30 minutes. Cool; cut into squares.
Preheat oven to 325°. Stir together broccoli, eggs, onion, butter and cottage cheese. Add corn muffin mix. Place in greased baking dish. Bake for 30 to 40 minutes until brown. Serves 6.
Place all ingredients in saucepan and cook until thick. You may want to add a chopped onion during cooking process for more onion flavor.
Place all ingredients in a blender; pulse until combined. Add salt and freshly ground black pepper to taste. Makes about 1 1/4 cups. Pour over freshly steamed asparagus and serve.
Cream together shortening and sugar. Add eggs and beat well. Add flour and all other ingredients. Mix and pour into greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Spread cheese on flour tortilla. Add lettuce and turkey. Roll up and cut into 1/2 to 3/4-inch slices. Will make 5 or 6 slices per tortilla.
Chop pepper, onion and garlic very fine. Put tomatoes, chopped pepper, onion and garlic in a microwave covered dish. Microwave at 100° for 9 minutes. In a large frying pan, cook turkey, adding cumin, oregano, chili powder, pepper sauce and cider vinegar as you stir. Break up meat chunks as they cook. Add cooked vegetables to frying pan, mixing with meat mixture. Cover and simmer 5 to 10 minutes. Serve over cooked rice.
Heat 2 Tbsp. oil in wok, add: boneless pork loin, cut into long, thin strips, finely chopped ginger root. Cook and stir until meat is no longer pink (2 minutes) Set aside meat in bowl.
Mix sugar, milk, cocoa and flour; cook until thick. Add half of hot mixture to beaten egg yolks and mix gradually into remaining mixture. Add margarine and vanilla; cook until very thick. Pour into shells. Beat egg whites until stiff; gradually add 2 tablespoons sugar and continue beating until very stiff. Spread over pie filling and bake at 350° until brown. Makes 2 pies.
Grate cheeses and let soften. Form into balls or logs and roll in paprika.
Soak raisins in hot water while preparing cake. Drain before adding. Cream the Crisco, sugar and eggs. Add applesauce; mix well. Sift dry ingredients and add. Mix well. Batter will be heavy. Fold in drained raisins and nuts. Pour into a greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°. Sprinkle with powdered sugar while still warm.
Chop lettuce into bite-size pieces; place in bottom of large bowl. On top of lettuce, put the peas, then water chestnuts, etc., finishing with the green onions. At this point, there should be six layers of vegetables.
Boil pork until tender, remove fat and bones. Shred pork and add other ingredients. Cook for about 3 hours on low heat until thick. Add water when necessary. Can use beef or leftover ham or roast chicken.
Soak bread in milk for 5 minutes. Add butter, salt and sugar. Add eggs, vanilla and raisins; mix well and pour in greased casserole dish. Bake at 350° for 50 minutes.
Cream together sugar, flour, cinnamon, nutmeg and butter. Place apples in a buttered 1 1/2-quart casserole dish. Sprinkle crumb mixture over apples. Bake at 400° for 45 minutes. Serve warm with ice cream.
Cut up apricots. Put in water to cover, boil and simmer 15 minutes until soft (may need extra water). Mash with fork. Add lemon juice, cornstarch and sugar. Mix well; bring to boil for 1 minute. Stir constantly; cool about 15 minutes. Pour and spread over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 350° for 15 to 20 minutes. Cool.
Brown ground beef in skillet over medium heat, stirring until crumbly; drain. Combine mayonnaise, milk, eggs, cornstarch, salt and pepper in bowl; mix well. Stir in cheese, onion and ground beef. Pour into pie shell. Bake at 350° for 30 to 40 minutes or until brown and set. Yield: 6 servings.
Meatballs: Combine all ingredients. Shape into small balls. Bake at 350° for 10 minutes.