HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and sugar. Cut in butter, rind and juice. Add well beaten egg yolks and milk. Fold in stiffly beaten egg whites. Pour into a 2-quart buttered dish. Set in pan of warm water. Bake 45 minutes in a 325° oven.
With a spoon, stir sugars, shortening, eggs, salt, soda and vanilla until smooth; add remaining ingredients and mix well.
Mix first six ingredients; add mayonnaise (just enough to hold the salad together) and salt and pepper. Chill at least two hours. When ready to serve, mound salad on a bed of red leaf lettuce and garnish with fresh parsley and sliced olives.
Put all ingredients in gallon jar and finish filling with water. Color of punch is determined by Kool-Aid.
Mix sugars well. Add oil, eggs, peanut butter and vanilla. Stir after each ingredient. Add flour and salt. Will be stiff. Pour into 9 x 13 greased and floured pan. Spread evenly. Bake at 350° for 25 minutes. Cake will rise and then settle when cool.
Sift flour and salt; cut in shortening until mixture resembles coarse cornmeal. (In Cuisinart, mix first 3 ingredients, then add the rest.) Beat water, egg and vinegar together; stir into flour mixture. Shape into a ball. Chill. Turn out on floured board; roll to fit pie pan. Bake for 10 to 12 minutes in 425° oven for a pie shell. Otherwise, follow the time set for chosen kind of pie.
Beat egg whites until foamy, then add salt and cream of tartar and continue beating until eggs are stiff enough to hold peaks, but not dry. Add sugar, 2 tablespoons at a time, beating thoroughly after each addition. Fold in chocolate chips and vanilla. Drop from teaspoon onto ungreased aluminum foil. Bake at 300° for 25 minutes. Remove from foil while slightly warm. Makes 72 kisses.
Mix together all ingredients and bake at 350`f. 180`c. gas mark 4 for 25 minutes.
Cook sliced zucchini and onion in butter in frypan until tender (about 10 minutes). Add all spices. Cook another 5 minutes in a separate bowl; beat eggs and add grated cheese. Add zucchini mixture and stir together.
In microwave, cook spinach. Squeeze dry. Add approximately 2 tablespoons olive oil. Add salt, pepper and garlic powder to taste. Mix well. Layer, beginning with sauce (soup), lasagna noodles, spinach, Ricotta, Mozzarella, then more sauce. Continue to layer. Bake at 350° for 35 to 40 minutes, until bubbly and lightly browned.
Four eggs, four cups flour, one cup sorghum, one cup sugar, one cup sour milk, one teaspoon each of ginger, cinnamon and cloves, one teaspoon of soda dissolved in milk, one cup seedless raisins dredged in flour. Mix and bake in moderate oven.
In medium saucepan, melt margarine; stir in brown sugar and milk. Bring to a boil; boil and stir 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in confectioners sugar; beat until smooth. Spread in buttered 9-inch square pan. Chill until firm. Cut into squares.
Place sugar, syrup, water and salt in a saucepan over low heat. Stir until sugar is dissolved, then cook without stirring to 252° (very firm ball). Just before syrup reaches 252°, beat the egg whites until stiff, but not dry. Wipe the crystals from the pouring edge of the pan. Pour the syrup in a very fine stream over the egg whites, beating constantly while pouring. Do not scrape bottom of pan. Continue beating until the mixture holds its shape. Add vanilla and nuts.
Cook broccoli following directions on box. Drain broccoli and add the rest of the ingredients. Stir until mixed well. Pour into a greased 8 x 8-inch pan. Bake for 20 to 25 minutes at 400°. (Test for doneness in the middle.) Cool and cut into squares.
Preheat oven to 400°. Combine ingredients and pour over shrimp in shallow roasting pan. Bake 40 to 50 minutes, stirring once or twice during cooking. Drain at once. Sauce is good for dunking French bread.
Place chicken breasts in a flat casserole dish. Put cheese slices on top. Cover with cream of chicken soup. Mix cream and wine together and pour on top. Spread stuffing mixture over all. Drizzle butter on top. May be made the day before. Bake at 350° for one hour. Serves 4 to 6.
In a large mixer bowl, beat peanut butter, margarine, vanilla and salt until fluffy. Gradually beat in sweetened condensed milk, then confectioners sugar until smooth. Shape into 1-inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each ball into melted candy coating. Place on wax paper lined baking sheets. Let stand or chill (I freeze them) until firm. Store at room temperature, freezer or refrigerator. Excellent!
Beat cream cheese; add 2/3 cup sugar and beat. Add eggs and beat; add almond extract and beat. Pour into 9-inch greased glass pie dish. Bake at 325° for 25 to 35 minutes. Cool. Beat together sour cream, 5 tablespoons sugar and vanilla. Pour over cheese pie that has been baked and cooled. Return to oven. Bake at 350° for 10 to 15 minutes.
Peel and slice 2 packages of raw carrots. Cook until fork-tender. Put in colander and rinse with ice water. Slice one purple onion and one green pepper. Alternate layers of carrots, onion and pepper in your serving bowl.
Mix ingredients together. Chill. Serve with fruits cut into bite size pieces. Especially good with strawberries, bananas, pineapple, apple, grapefruit and pears.
Cook grits in 1 2/3 cups boiling water for 3 minutes. Let cool completely. Combine 1 pint lukewarm water with yeast and 1/3 cup sugar. Let stand until bubbly. Add Crisco, oil and grits. Sift flour, dry milk and salt. Combine with previous ingredients and let rise. Knead down. Divide into 8 well-greased coffee cans. Let rise. Bake in 375° oven for 35 minutes. Makes great toast!
Melt margarine in a large saucepan over medium heat. Add mushrooms and onions; saute 7 minutes or until liquid evaporates. Stir in all-purpose flour, gradually adding chicken broth, skim milk and light cream cheese. Bring to a boil and cook 5 minutes. Set aside.
Dice peppers, onions and celery; add enough water to cover. Cook over medium heat, 20 minutes. Add cut up tomatoes, sugar and salt. Bring to boil. Pack in hot, sterilized jars. Cook 25 minutes in hot water bath for pints, 30 minutes for quart jars.
Mix thoroughly butter, sugar, lemon juice and rind, salt, flour or cornstarch, egg yolks and milk. Beat egg whites stiff and fold in. Pour into pie shell. Bake at 375° for 45 to 50 minutes.
Trim fat from chops. Heat fat in skillet until you have 2 teaspoons melted fat. Remove trimming. Brown chops. Season with salt and pepper. Pour off excess fat. Add water to mango. Add to chops with celery, onion, soy sauce and vinegar. Cover pan. Simmer on low heat 45 minutes to 1 hour until tender. Remove chops. Mix cornstarch with water. Stir into sauce and cook until mixture thickens. Return chops to skillet. Cover and simmer until heated through. Serve with steamed rice. Serves 6.
Place half the chicken in a 9-inch square baking dish. Cover with sliced eggs, celery, onion flakes and rest of chicken. Add soup and broth. Mix together flour, baking powder, melted oleo and milk. Spoon on top of chicken. Bake at 400° until brown.
Boil potatoes in jackets until tender. Cool, peel, and grate. In large saucepan, combine cheese and margarine over low heat. Stir until almost melted. Blend in sour cream, onions, salt and pepper. Fold in grated potatoes; turn into casserole dish which has been sprayed with a non-stick cooking spray. Dot top with margarine. May top with extra shredded cheese if desired. Bake at 325° for 25 minutes. Yield: 6 to 8 servings.
Combine first 7 ingredients, then gently stir in sliced olives. Combine yogurt and mayonnaise and then gently stir into salad. Serve in lettuce-lined bowl. Garnish as desired. Serves 8 or more, maybe 12.
Heat water and sugar in saucepan until sugar dissolves. Remove from heat and stir in juices. Mash bananas or run in blender with 1 cup of the juices. Add mashed bananas to fruit juice mixture. Pour into 4 refrigerator trays and freeze.
Cook bacon until crisp; drain. Cook potatoes, broth, corn, onion and celery in a large pot. Bring to boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender. Mix flour and dressing; stir in milk. Add to potato mixture. Continue cooking 3 to 5 minutes or until thoroughly heated. Sprinkle with bacon and parsley, if desired. Makes 6 servings.
Combine jello with water according to package directions. Add pineapple, oranges and cottage cheese. Fold in Cool Whip. Refrigerate until set. Serve.
Mix all ingredients until shrimp is broken up and well blended. Form into balls. Best if chilled overnight.
Grind or chop finely the oranges, apples and cranberries. Add sugar and crushed pineapple. In another bowl, dissolve the jello in the water/juice mixture. Add the fruit mixture and pecans. Refrigerate. Will keep in refrigerator for 2 weeks. Also, can be frozen.
Measure 1/2 teaspoon dill to each quart jar. Slice pickles and pack in jars. Bring syrup to boil; pour over pickles. Seal, then process 5 minutes after boiling point is reached.
Saute onions in hot oil in skillet. Add beef and mushrooms. Cook until brown, then drain. Slice garlic, mash with salt, add to meat with pepper, oregano, parsley, tomatoes, tomato sauce and 2 tablespoons Parmesan. Simmer covered 30 minutes. Refrigerate until ready to use (best if left overnight or frozen for later use).
Boil chicken with some seasoning in water until tender; take off bones and cut in small pieces. Set aside. Put in bowl 1 stick melted margarine and 3 tablespoons Worcestershire sauce, Season-All, salt and pepper. Mix well. Add 1 can cream of mushroom soup. Add 2 cans chicken broth (from boiled chicken). Add chicken and canned vegetables; mix well (add more broth if too dry). Pour into greased baking pan. Put pie crust on top and slices of margarine on top. Bake at 350° about 45 minutes.
Brown sausage and drain it. Mix up eggs, milk and cheese in large frying pan. Stir in crumbled sausage. Add in pepper, onion, salt and pepper. Cook over medium heat, stirring often; it will thicken up in approximately 10 to 12 minutes. Serve over toasted bread (2 slices on plate); spoon over omelet. Great eating.
Melt butter; pour into a 9 x 12-inch pan. Crush graham crackers. Spread over butter. Alternately spread chocolate chips, coconut and walnuts. Pour can of milk over mixture. Bake at 350° for 30 minutes.
In blender container, combine banana, 12 strawberries, orange juice and milk. Cover and blend on medium speed. Makes 2.
Simmer sausage until half done. Add onions and cook until both are done. Drain. Add sharp and Parmesan cheeses, oregano, salt, tomato paste and sauce. Simmer 20 minutes. Cool. Take 12 biscuits from 1 can. Separate each biscuit into four layers. Place on cookie sheet. Add 1 teaspoon pizza mixture to top of each layer. Repeat on second can. Freeze on cookie sheet. Remove when frozen and store in plastic bag. When ready to serve, take from freezer and top with Mozzarella cheese. Bake at 400° for 10 minutes.
Grate Cheddar cheese and pod garlic together; add cream cheese. Use a fork and mix together well. Knead mixture and roll into roll. Sprinkle some chili powder and paprika on wax paper. Roll the cheese roll on the wax paper so that the entire roll as a red coat. Roll in pecans (optional). Place in refrigerator and let chill. Good on Ritz crackers.
Sift the first 5 ingredients together into bowl. Add remaining ingredients. Mix well and drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes at 425°.
Put a layer of rice in bottom of 9 x 13 x 2-inch pan. Arrange chicken breasts on top of rice. Mix soup. Pour over chicken and on rice. Put a pat of butter on each piece of chicken and sprinkle them with Lawry's seasoned salt for added flavor. Cover with foil. Bake 1 hour at 250° or until done. Remove foil and turn oven up. Brown slightly at end of cooking time.
Mix brown sugar and cinnamon for apples. Melt butter in bottom of baking casserole dish. Put layers of sweet potatoes, dabs of butter, then layer of sugared apples. Add dabs of butter (pecans optional). Continue layers until required amount in dish. Bake at 350° for at least 30 to 45 minutes. Last 5 minutes of baking, add miniature marshmallows to top and brown.
Heat oven to 325°. Slightly grease and flour 3 pans. Have ingredients at room temperature. Cream	margarine and sugar thoroughly, then mix soda and salt in buttermilk until foamy, adding alternately with flour and mixing well after each addition. Add vanilla-butternut flavoring and egg yolks one at a time, mixing after each.	Gently fold in beaten egg whites. Bake 30 to 40 minutes. Frost with Vanilla-Butternut Frosting. (This frosting recipe can be found in the Cakes, Cookies and Desserts section of this cookbook.)
Preheat oven to 350°. Melt 1/2 cup margarine and pour into 9 x 13-inch baking dish. Add 1/2 package hash browns.
In small bowl, combine soup, milk and pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, onion and soup mixture, ending with soup mixture. Dot with butter. Cover and bake at 375° for 1 hour. Uncover; bake 15 minutes. Garnish with paprika or cooked crumbled bacon.
Grease 12 muffin cups or use baking cups. Beat egg and sugar together. When smooth, beat in bananas, raisins, walnuts, oil, vanilla and banana flavoring. Let stand 1 minute. Thoroughly mix flour, bran, baking powder, baking soda, cinnamon and salt together. Add to the banana mixture; fold in just until ingredients are moistened. Divide batter into the muffin cups and bake for 20 to 25 minutes at 400° until browned and springy to the touch in the center. Turn out onto rack to cool.
Put all ingredients, except crust, in a blender. Mix 1 to 2 minutes until all ingredients are blended. Pour into 9-inch pie crust and sprinkle top with cinnamon. Bake at 425° for 15 minutes. Reduce oven temperature to 350° and bake 45 minutes longer until knife inserted in center comes out clean. Cool.
Melt oleo. Add sugar, eggs, pecans, coconut, raisins, vinegar and vanilla. Pour into crust and bake 1 hour at 350°.
In a medium saucepan, combine apple juice, brown Sugar Twin and water; bring mixture to a boil. Stir in apple pie spice. Lower heat and simmer 30 minutes.
Beat condensed milk, sour milk, eggs and shortening together, then mix in flour, baking powder, soda, salt and vanilla. Roll out on a floured board to a 1/4-inch thickness. Cut with doughnut cutter. Fry in deep fat at 350° to 375°.
Mix ingredients and form into 2 balls. Roll the balls in chopped pecans and refrigerate overnight.
Crush Croutettes. Set aside. Cook broccoli until tender. Drain. Place soup and cheese in saucepan. Heat until melted. Stir in broccoli and top with Croutettes. Bake at 350° until hot. (P.S. I put a little cheese on top.)
Heat oven to 350°. Grease and flour bottom of rectangular pan, 13 x 9 x 2-inches. Beat cake mix, margarine and 1 egg in a large bowl on low until crumbly. Press into bottom of pan. Sprinkle with nuts. Bake 10 minutes.
Stir rice, sugar, egg and cinnamon together in a 1 1/2-quart or a 2-quart casserole. Then add milk; stir together. Sprinkle cinnamon on top. Bake at 350° for about an hour (may take longer). Check in 45 minutes. Stir a little. Can add milk if dry or cook longer if it's not thickening. It will thicken as it sits after cooking process.
Preheat oven to 350°. Mix soup and wine together. Place chicken in shallow baking pan or dish. Pour sauce over chicken. Top each chicken piece with 1 slice of Swiss cheese. Sprinkle with bread crumbs. Bake at 350° for 1 hour uncovered.
Dissolve Knox gelatine in 1/4 cup hot water; add lemon jello to the 2 cups of hot water and mix both gelatins together in serving dish. When almost set, add tuna, celery, lemon juice, olives, pimento and mayonnaise. Chill until firm. Serve on lettuce. Serves 8.
Combine first five ingredients in a bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt and next 2 ingredients to dry ingredients, stirring just until moistened (dough will be sticky).
Combine apples, bread crumbs and raisins. Add remaining ingredients; mix lightly. (Mixture should be rather dry since apples will add moisture during roasting.) Makes enough for a 4 to 5 pound duck. Fill body cavity, but do not pack. Close with poultry pins and lace opening with a string. Bake at 325°.
Cook vegetables in margarine; simmer for 5 minutes. Add water and bouillon. Bring to a boil. Stir in salt and rice. Cover tightly; turn heat low and let steam for 20 to 25 minutes or until water is absorbed. Do not lift lid while rice is cooking.
Heat oven to 325°. In a Dutch oven, combine turkey, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar, garlic powder, pepper and salt into turkey mixture. Combine wine and tomatoes and pour over turkey mixture. Cover and cook 1 hour or until turkey and vegetables are tender. Serves 6.
Put butter in 3 to 4-quart size dish. Set into 425° oven, while mixing batter. Put eggs in blender at high speed 1 minute. Gradually pour in milk; slowly add flour. Continue whirling 30 seconds. Pour batter slowly into pan with melted butter. Bake until puffy and browned, approximately 20 minutes.
Melt margarine in skillet; add cooked noodles and rice until brown. Add rest of ingredients; simmer 5 minutes. Put into 1 1/2 quart casserole dish, ungreased. Bake 45 minutes at 350°, covered.
Refrigerate salad for a few hours before serving so that all the seasoning flavors blend together.
Melt oleo and mix the cake mix and 1 egg together. Press into a 9 x 13-inch pan. Cream together the cream cheese, 2 eggs and powdered sugar. Pour this over the dough and bake at 350° until brown.
In a glass bowl, place bite size pieces of spinach in a layer to line whole bowl. Sprinkle 1 teaspoon sugar over spinach. Put on another layer of spinach. Layer thinly sliced purple onion rings on, then layer sliced eggs. Place a generous layer of peas. Sprinkle top with crumbled bacon and celery slices.
Cream butter and sugar. Add next 5 ingredients and mix well. Shape the dough into 2 rolls. Wrap rolls and refrigerate until firm, about 2 hours. Preheat oven to 350° and line baking sheets with parchment paper. Cut dough into 1/4-inch slices. Bake 8 to 10 minutes. Cool on rack. Melt chocolate candy coating. Dip one end of cookie into chocolate, coating about halfway and lay on wax paper. Sprinkle with almonds. Makes approximately 6 dozen.
In a small saucepan, melt chocolate and margarine. Stir constantly; cool slightly. Add sugar, eggs, vanilla and flour. Line a 9-inch round cake pan with foil and grease. Pour batter into pan and top with coarsely chopped pecans. Bake at 325° for 30 minutes. Cool 10 minutes. Turn upside down. Remove foil and put on dish.
Mix the first 4 ingredients and pour over the crackers. Mix well. Let sit for at least 1 hour.
Mix all ingredients together. Bake in covered dish for 3 hours at 300°. Serve over rice or noodles.
Mix dry ingredients together. Melt chocolate according to directions on package. Cover dry ingredients with melted chocolate and stir to cover everything. Drop by spoonfuls onto waxed paper. Work quickly to avoid mixture starting to set. Sets up in about 20 minutes.
Mix cream cheese, basil and onion until smooth. Spread on each slice of ham and roll up along the widest side. Chill and slice in 1/4-inch slices. Arrange on plate. Serve.
Put 1 1/2 cups flour in large mixing bowl with yeast mixed in. In saucepan, put 1/2 cup water; add milk, oil, sugar and salt. Heat to lukewarm. Add to flour. Beat until smooth. Add eggs. Mix well and add rest of flour. Stir until smooth and elastic.
Fry bacon; remove and crumble. Leave 4 tablespoons of drippings in skillet. Combine all ingredients and heat. Pour or drip over lettuce.
Put eggs in blender and mix lightly. Add milk and chocolate syrup. Blend 3 minutes. Add whiskey and Coffee Rich. Blend 7 minutes. Keep refrigerated. Shake before drinking. Straight whiskey can be substituted.
Preheat griddle to piping hot stage. Put two dollops of margarine in and stir around fast. Add both slices of bread.
Mix pineapple and marshmallows; allow to stand for 1 hour. Whip and sweeten whipping cream. Add to pineapple mixture along with chopped nuts.
Prepare pudding/pie filling according to package directions. Add sliced fruit (with Fruit-Fresh if pie won't be eaten right away). Pour into crust. Refrigerate 1 hour.
Soak bread in milk 5 minutes. Add sugar, salt and butter. Add vanilla mix well. Bake in greased baking dish. Bake in pan of hot water at 350 until firm about 50 minutes.
Cream sugar and oleo. Add eggs, 1 at a time, beating after each addition. Add vanilla, beat. Add flour slowly, 1 cup at a time, mixing thoroughly each time. Add soda to last cup of flour before adding to cookie dough. Form dough into a roll. Wrap in waxed paper and refrigerate overnight. To bake, slice 1/8 to 1/4-inch thick. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Season fish with salt and pepper; pour Italian dressing over fish. Let marinate 3 to 4 hours.
Preheat oven to 475°. Combine flour and sugar. Cut margarine into flour mixture until mixture is crumbly. Add milk gradually and mix well. Turn dough onto board and with well oiled hands, knead dough about 10 times. Roll out to about 3/4-inch thick. Cut out biscuits and bake in ungreased pan for 10 minutes.
Cook potatoes. When done, peel off skin. Mash with fork. Add powdered sugar until the potatoes and sugar are real stiff (use fork or spoon). Knead in powdered sugar. Roll out (not thick or thin). Spread peanut butter all over them. Roll up in a big tube, then cut into small pieces.
Cook over medium heat crushed pineapple, 1/2 cup sugar and cornstarch until glossy; cool. Cream together cream cheese and 1/2 cup sugar; add eggs 1 at a time. Add milk and vanilla. Spread pineapple mixture in bottom of 10-inch unbaked pie shell. Pour cream cheese mixture over pineapple layer. Bake at 400° for 10 minutes. Reduce heat to 325° and bake for 50 minutes.
Rinse chicken and pat dry. Arrange in a 9 x 13-inch baking dish sprayed with nonstick cooking spray. Top each fillet with slice of cheese. Combine soup, water, wine, salt and pepper in bowl; mix well. Pour over chicken. Toss stuffing mix with margarine in bowl. Sprinkle over casserole. Bake, covered with foil, at 350° for 45 minutes. Yield: 6 servings.
Mix all ingredients except hot dogs. Dry hot dogs on paper towels. Stick toothpick or corn dog stick in one end of hot dog. Dip into batter and fry in deep fat until desired crispness. Serve hot.
Beat eggs and brown sugar together. Add vanilla, fresh lemon juice and melted butter. Beat all together. Pour into unbaked pie crust. Bake at 400° for 10 minutes, then at 350° for 25 to 30 minutes. When ready, pie swells like a derby hat, then collaspes when done. May serve with unsweetened whipped cream.
Sift together dry ingredients. Mix the vanilla together with the pumpkin, eggs, margarine and sugar. Add dry ingredients; mix well. Then add raisins and nuts. Fill greased muffin pans 2/3 full or use paper cups (much better without). Bake at 325° for 30 minutes. Makes about 2 1/2 dozen muffins. Batter can be stored (covered) overnight or up to 2 weeks in fridge. Muffins freeze well.
Prepare the vegetables, steam and chop finely or mince. Saute the finely chopped onion in butter and add with the eggs and the bread crumbs to the vegetable mixture. Season with salt and herbs and form into rissoles. Coat in the bread crumbs and fry in the hot fat until golden brown.
Combine sugar and Crisco; stir until smooth. Add eggs, salt, baking powder and flour. Stir until smooth. Add vanilla, walnut extract, 1 can milk and black walnuts. Stir until all is smooth. Pour in a greased and floured Bundt pan. Bake at 350° for 1 hour.
Mash potatoes with all ingredients. Put into a casserole dish and refrigerate until 2 to 3 hours before needed. Bring to room temperature and bake at 325° for about 25 minutes.
Mix all together and bake at 325° for 20 to 25 minutes. Makes 3 layers.
In a large bowl, crack eggs and pour spinach in bowl. Mix well. Grate cheese and add to egg and spinach mix. In skillet, brown onions and bell peppers; remove and add to egg mix. Mix well. In a large baking dish, put in mixture and bake at 350° until eggs are set.