HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt, shortening, egg and broth (or water). Stir well. Roll out thin on well floured surface. Let dry 15 minutes. Cut into strips and drop in slow boiling broth.
Mix cottage cheese, dry Jell-O and pineapple well. Add Cool Whip. Chill.
Mix vanilla wafers, orange juice and sugar together and roll in small balls. Then roll in coconut or can be rolled in pecans or powdered sugar.
Mix. Add oil mixture to oatmeal; mix well. Bake at 350° for 30 minutes. Stir after 15 minutes.
Combine all ingredients. Add enough water to work up and form into patties. Flatten patties to about 3/4-inch thick; fry in skillet with about 1/2 inch vegetable oil, until golden brown.
Mix together flour, baking powder, salt and sugar. Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store in a well-sealed container in the pantry or fridge. When making biscuits, use 1/3 cup milk for every cup of mix. For pancakes, add enough liquid for the batter consistency desired.
Cream butter. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with whipping cream, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour or until done.
Combine flour, salt and baking powder. Work in shortening, then add water, working into a large ball. Break into small balls (about 24) and roll flat on floured surface. Heat on both sides, then they are ready to eat.
Mix first five ingredients; add chicken and toss. Refrigerate 30 minutes. Broil or grill chicken on rack 6 inches from heat for 30 minutes or until done. Turn and brush often with sauce.
Cook noodles or macaroni. Drain. Warm peas, soup, tuna, milk and bouillon cubes. Add drained macaroni or noodles. May garnish with bacon bits and/or minced onions.
Break up 3 slices of bread in greased casserole. Saute lightly, mushrooms, celery and onion. Mix with mayonnaise and spread over bread. Cover with the next 3 slices of bread and beat eggs and milk together and pour over top. Let stand overnight. Cover with mushroom soup, grated cheese and bread crumbs and bake at 350° for 1 hour and 15 minutes.
Line a 9-inch pie plate with one crust. Mix ingredients together except hash browns. Lightly pat into pastry-lined pie plate. Top with hash browns. Place top crust on; seal and flute edge. Prick with fork. Bake at 350° for 1 hour and 15 minutes until browned. Makes 6 to 8 servings.
Warm tortillas. Cook beef, pepper and onion until tender. Drain and add dressing mix. Place meat mixture in center of tortilla roll. Serve on lettuce topped with all trimmings.
Mix peanut butter, sugar and margarine. Form into 1 inch balls. Place on a cookie sheet and chill for a few minutes. Melt chocolate chips and paraffin in double boiler. Dip each ball into chocolate. Keep chocolate at low temperature while dipping them.
In heavy pan, melt butter. Add onions and cook slowly, stirring occasionally, until golden. Sprinkle on flour and stir a few minutes to cook the flour. Season with salt and pepper. Add in broth, stirring constantly. Bring to a boil. Lower heat and let simmer, partially covered, for 30 minutes.
Melt cheese and milk in double boiler. Add remainder of ingredients; mix well. Refrigerate. May be used as a dip or spread for sandwiches.
Mix together cake mix, water, vegetable oil and eggs. Bake in 13 x 9-inch pan at 350° for 25 to 35 minutes (test with toothpick until done).
In a bowl, combine eggs and milk; whip until light and frothy. Put flour in a shallow dish. Melt the butter in a frying pan on medium heat; do not let butter burn. Dip chicken in egg/milk mixture, then lightly coat with flour and brown both sides in buttered skillet (fry approximately 5 minutes on each side). Place chicken on paper towel to drain.
Mix all ingredients well with electric mixer. Bake at 350° for 40 to 45 minutes; cool. Frost with Filling.
Generously grease 13 x 9 x 2-inch pan or baking dish. Brown beef and drain well. To beef, add mixed veggies and mushroom soup (no water!). Stir well. Add water to Bisquick to a spreadable consistency. Place in pan banking higher on outside edges next to pan to form small roll higher than middle. Add meat mixture on top of Bisquick layer, then bake approximately 400° for 20 minutes. Add cheese on top of meat mixture. Return to oven and cook until cheese melts.
Melt marshmallows and margarine, add vanilla and green food coloring. Remove from stove, add corn flakes and stir until coated. Drop by spoonful on wax paper and put 3 red hots on each wreath.
Cook beaten egg, sugar, pineapple juice and cornstarch until thickened. Let cool, then pour over apples, pineapple and marshmallows. Mix and refrigerate.
Melt stick of butter in 9 x 13-inch pan. Combine all other ingredients together and pour into pan. Bake at 350° for 30 to 45 minutes.
Chop nuts. Melt butter, let cool. Add fruit, 1/2 cup at a time. Beat eggs and mix all together. Pour into a 9-inch pie crust. Set on a cookie sheet and bake 40 minutes in 300° oven. Let cool before cutting.
Drain tuna. Dice apples. Add apples and raisins to tuna. Add mayonnaise, salt and pepper to taste.
Combine sugar, half and half and salt in a deep glass bowl, mixing well. Blend in oleo. Microwave on High, 10 minutes, stirring once. Stir in pecans. Cool 1 minute. Beat by hand until creamy and thickened, about 4 to 4 1/2 minutes. The mixture will lose some of its gloss. Drop by the tablespoonful onto waxed paper. Makes 2 to 2 1/2 dozen.
Preheat oven to 325°. In the top of double boiler over hot (not boiling) water, combine chocolate and 1/2 cup of sugar. Heat until chocolate melts and mixture is smooth. Remove from heat; set aside. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar and butter. Mix well. Pat firmly into a 9-inch spring-form pan, covering bottom and 1 inch up sides.
Mix hamburger meat, salt, pepper, sage and eggs thoroughly. Roll into meat balls and fry in deep fat until golden brown. Remove from grease and place in large pan. Peel potatoes and cut into quarters. Boil in salt water until about half done. Remove from heat and place potatoes between meat balls. Take water in which potatoes were cooked and part of fat in which meat balls were fried. Pour over meat balls and potatoes. Place in oven and bake at 450° for about 30 minutes or until potatoes are brown. Remove from oven and serve.
Place crackers on a cookie sheet. Then add pizza sauce, one pepperoni and a little Mozzarella cheese. Bake at 350° until cheese is melted.
Fry onion in the oil. Add the chopped broccoli, milk, Cheese Whiz and soup. Salt to taste. Cook for 3 minutes, add the cooked rice and bake for 1 hour at 350°.
Mix crushed (finely) vanilla wafers and butter. Line bottom of large spring pan. In mixer combine cream cheese and sugar #8. Continue by adding eggs slowly one at a time. Add sour cream and vanilla and continue mixing until mixture is smooth. Bake at 350° for 1 hour. (Do not open oven.) Shut oven off and leave in oven 1 more hour. (Do not open oven during 2 hour period.) Best if chilled overnight.
Mix together and let stand in refrigerator 2 hours. Add more or less milk for desired consistency. Enjoy. Makes 3 (1 cup) servings.
Grease bottom of 13 x 9 x 2-inch baking dish. Spread cooked rice as a bottom layer. Mix soups and milk; heat and pour over rice. Place chicken pieces on top of soup mixture. Sprinkle dry onion soup over chicken pieces. Cover with foil. Bake at 325° for 2 hours.
Mix yolks and milk. Combine flour, sugar and cocoa. Pour all into top of double boiler. Cook, stirring constantly, to keep from lumping. Cook until very thick. Pour into baked shell. Use whites from eggs to make meringue.
In large mixing bowl, cream butter and sugar until fluffy. Add eggs. Beat 2 minutes. Add bananas. Beat 2 minutes. Set aside. Sift flour, soda and salt. Add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in nuts. Turn into two lightly greased 9-inch round cake pans. Sprinkle batter with half the coconut. Bake at 350° for 25 to 30 minutes. Remove cakes from pan and cool, coconut side up on wire racks.
Sear meat in fat; add all except carrots and potatoes. Cook 1 1/4 hours. Add carrots and potatoes and cook 30 minutes. Serve with hot cornbread. Excellent warmed up.
Beat together the eggs, sugar and milk. Sift dry ingredients and then add to egg batter. (Batter needs to be mixed until smooth.) Heat skillet to 375° and pour batter into funnel. Swirl batter from funnel into skillet. Fry on one side until golden brown, then turn over and fry on the other side. Remove from skillet and sprinkle powdered sugar on both sides of cakes. Makes about 30 cakes.
Preparation 20 minutes. Let stand 1 hour and 10 minutes. Makes 4 servings.
Mix all ingredients together. Bake at 350° for 25 minutes. Cool and put in refrigerator overnight. Sprinkle cheese over top. Cover with cracker crumbs. Melt margarine; pour over top of cracker crumbs. Heat on 450° until brown.
Mix all ingredients together. Form a ball or log and roll in pecans. Chill until ready to serve with your favorite crackers.
Mix together, oil and sugar. Add remaining ingredients. Pour into a tube cake pan. Bake at 350° for 1 hour.
Sift flour with soda, salt and spices. Cream shortening and sugar until light and fluffy. Add beaten egg and molasses. Add sifted dry ingredients and hot water alternately. Beat until smooth. Pour into well-greased, floured pan. This gingerbread may be reheated to serve hot for dinner. Bake in a 10 x 14-inch pan in a preheated 350° oven for 40 to 45 minutes.
Cook broccoli according to package directions; drain. Beat eggs and soup together. Stir in mayonnaise and onion. Add broccoli. Pour into a greased casserole dish; top with buttered crumbs and grated cheese. Cover with foil and bake for 30 to 40 minutes at 350°. When prepared in advance, sprinkle on crumbs just before heating to avoid a soggy topping.
Combine in a large saucepan and bring to a boil. Add 1 cup rice; cover and simmer 20 to 25 minutes.
Mix sugar, margarine and milk in a large heavy saucepan. Bring to a boil and cook for 10 minutes, stirring constantly, until soft ball stage is reached. Remove from heat and add chocolate chips. Stir until chocolate melts; add marshmallow cream and pecans. Stir well. Drop by teaspoons onto waxed paper.
Sift together the first 2 ingredients; cut in butter until mixture clings together. Press in a 9 x 13-inch pan. Bake at 350° until lightly browned (approximately 20 to 25 minutes). Put eggs, 2 cups of granulated sugar and lemon juice in blender; blend until thick and smooth. Sift 1/4 cup flour and baking powder. Add to blender; blend to combine. Pour over crust. Bake at 350° for 25 minutes. Sprinkle with confectioners sugar. Cool; cut into bars. Makes 30 bars.
Blend shortening and sugar in bowl. Add eggs, one at a time, blending well after each addition. Stir in combined dry ingredients. Add sour cream and flavoring, mixing well. Pour into greased and floured Bundt pan. Bake at 325° for 50 to 60 minutes or until cake tests done. Do not open door during.
Melt butter. Blend in flour, salt and milk. Cook over low heat, stirring constantly, until smooth and thick. Add chicken, onion and parsley. Spread in an oiled, shallow pan. Chill thoroughly. Divide into 8 portions. Shape into logs. With a fork, lightly beat the eggs. Dip the croquettes in egg mixture and then in crumbs. Fry until golden brown, 3 to 5 minutes, in cooking oil heated to 365°. Drain on absorbent paper.
Combine both concoctions and simmer a few minutes. Serve hot or iced. Lasts more than a week in the refrigerator.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk. Coat with cheese mixture. Place in baking dish. Pour butter over chicken. Bake at 350° for 1 hour.
Drain corn; save liquid. Add milk to liquid to measure 1 cup. Melt butter. Add flour, salt and pepper. Blend. Add liquid; cook until thickened. Remove from heat. Add corn. Slowly add beaten eggs. Put in greased baking dish. Put crumbs and paprika on top. Put baking dish in shallow pan of water. Bake at 350° for 40 to 50 minutes.
In a 9-inch pan, melt margarine. Spread graham cracker crumbs, coconut and nuts. Pour on top Eagle Brand milk. Bake 25 minutes at 350°.
Combine sugar, vinegar, lemon juice, honey, onion, mustard, paprika, celery seed and salt in bowl. Mix well. Whisk in oil and add mushrooms. Marinate in refrigerator overnight.
Beat eggs well and add milk. Mix flour and sugar; add to milk and eggs. Stir thoroughly. Cook and stir until mixture thickens. Remove from heat and add vanilla. Pour over wafers and bananas. If desired, cover with meringue and brown in oven.
Cook onion in butter until tender. Stir in flour, salt and pepper (to taste). Add milk and cheese. Cook until thick and bubbly. Cook and stir 1-2 minutes more.
In a mixing bowl, stir together the cream cheese and mayonnaise. Stir in the catsup, mustard and garlic powder. Stir in the chopped shrimp, cucumber and onion. Spread over melba toast. Garnish with additional shrimp and cucumber if desired.
Brown meat and put it in a large crockpot. Add the rest with enough water to make thin gravy. Cook on high for several hours or all day.
Cut cabbage and carrot on grater, chop onion and pepper small. Place in covered container.
Grease tube pan, cut paper for bottom and grease again. Dump all ingredients together and mix. Bake 1 hour at 350°. Cool in pan 10 minutes. Turn cake out and immediately glaze with 1 cup powdered sugar, mixed with lemon juice. May be served plain, cold or hot. Freezes well.
Put first 4 ingredients in skillet or shallow saucepan. Stir thoroughly. Place over heat and simmer 5 minutes.
Allow cheeses to soften at room temperature. Combine with remaining ingredients; blend until smooth. Refrigerate about 30 minutes. Shape into ball. Roll in chopped nuts, if desired. Serve as spread for crackers. Yield: about 3 cups spread.
Dissolve yeast in water. Add sugar and oil. Mix flour, baking soda and salt together and add alternately with buttermilk to mixture. Roll out on floured surface and cut into biscuits or drop by spoonful. Does not have to rise, but they are better if left to rise 15 to 20 minutes. Bake at 400° until brown.
Cream Crisco with white and brown sugar. Add beaten eggs; mix well. Add 1 cup peanut butter. Add salt, baking soda and flour. Roll in your hands in little balls and place on an ungreased cookie sheet. Pat each cookie on top (flatten) with a fork. Bake 10 to 12 minutes in a 350° oven.
Mix peanuts and noodles together. Melt chocolate and pour over noodles and peanuts. Add marshmallows and stir. Drop by teaspoonfuls on waxed paper until chocolate sets.
Brown the onion and ground beef. Steam the cabbage until limp. Place cabbage in buttered baking dish. Layer with onion and meat. Alternate cabbage and onion. Top with tomato soup. Cover and bake at 350° for 40 minutes.
Put ingredients in a pan and bring to a boil. Lower heat to medium until chicken is tender and cooked (approximately 15 to 20 minutes).
In a large glass bowl, layer ingredients in order; cut or tear lettuce. Layer celery, eggs, peas, green pepper, green onion, mayo and sprinkle with sugar. Be sure all edges are sealed. Top with layer of fried crumbled bacon. Cover salad with plastic wrap or foil and refrigerate at least 12 hours before serving.
Sprinkle tenderizer and seasonings on the meat. Lay bacon and onions on the steak. Roll steak jelly roll style and place skewers in several places to hold all together. Brown steak. Cover and bake at 325° until fork-tender. Thicken juices over meat, not all juice or as thick as gravy. Served best with baked potato.
Combine chicken, picante sauce, green onions, cumin, oregano, chilies and tomato sauce. Brush one side of tortilla with melted butter. Spoon 1/3 to 1/2 cup chicken mixture on unbuttered side of tortilla. Top with cheese. Fold sides over, ends down. Place seam down in 9 x 13-inch baking dish. Bake at 450° for 13 minutes or until crisp and golden brown. Serve with sliced lettuce, tomatoes and olives along with guacamole or sour cream.
Mix rice, celery, meat, eggs and lemon juice. Fold in mayonnaise and soup. Place in greased casserole dish. Top with onion rings or bread crumbs or add last 10 minutes as they tend to get too brown on top. Bake at 350° for 25 or 30 minutes until bubbling hot. Serves 6.
Cut sausage into 1-inch lengths and brown in an iron skillet. When completely brown, drain off excess fat. Add beans, onions, bell pepper, Mrs. Dash and chives. Rinse bean cans with a little water and add to beans. Bring to a boil, then lower heat and simmer about 1 hour. Stir often. If mixture begins to stick, add a little more water.
Slice onions. Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 minutes. Add bouillon cubes, water and wine to onions. Cover and simmer 2 hours, stirring occasionally. Add Worcestershire sauce, salt and white and black peppers to soup, stirring until blended. To serve soup, place a thin slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with layer of shredded cheese. Place under broiler until cheese melts. Serve at once.
Place the egg yolks in a bowl with a pinch of salt and prepared mustard. Beat with a wire whisk until well mixed and slightly thickened. It will take just a second or two. Pour on a couple of drops of oil. Beat until mixed before adding more, drop by drop at first, increasing gradually until you are pouring a thin stream of oil. Beat hard and fast; the mayonnaise will get quite thick. When you have added about half the oil, add a little vinegar, just a few drops, which will thin down mayonnaise. Add more oil, a little more vinegar, and finish with oil always beating hard. When are are sure mayonnaise is getting fluffy and creamy, you can switch to an electric beater. Taste and season the mayonnaise well with salt and pepper and more vinegar, if necessary. The mayonnaise should be creamy. Makes approximately 1 1/2 cups.
Press meat into pan. Spread onions over that. Spread undiluted soup over that. Place Tater Tots to cover the whole top and bake at 350° for 1 hour or until well done.
In a large frying pan, brown hamburger and onion in small batches. Drain off fat. Put batches in large roaster. Cook spaghetti in 10-quart kettle or do in batches according to directions on package. Drain and rinse in cold water. Add to hamburger. Add all other ingredients, mixing well. Stir occasionally until heated through.
Beat egg whites until foamy. Slowly add egg yolks to egg whites, one at a time. Then add sugar and vanilla. Add baking powder to flour and gradually add to the other ingredients and mix well. Pour half the batter into each 9-inch square or round baking pan, both of which have been lined with wax paper. Bake at 350° for 15 to 20 minutes . Remove from pan, cool on rack. Remove wax paper (it peels off easily).
Combine sugar, flour, spices, salt and lemon juice. Add apples. Toss to mix. Put half the apple mixture into 2 (9-inch) unbaked pie crusts; pack well. Dot with butter. Add remaining apples. Bake at 400° for 50 to 60 minutes until apples taste done.
Get a medium size bowl. Put the powdered sugar and the butter in it; mix them up with a spoon, then put in the milk and mix. If you want, put food coloring in your icing.
Combine the first 7 ingredients in a large bowl. Beat at medium speed until well blended. Stir in chopped pecans. Pour filling into the pie crust. Top with pecan halves. Bake at 350° for 55 minutes to 1 hour. Serve with whipped cream. Makes one 9-inch pie.
In food processor combine first 5 ingredients. Transfer to saucepan and stir over medium heat until smooth and warm. Add shrimp, salt and pepper; stir and simmer 1 to 2 minutes. Serve over fettucini. Makes 4 servings., 474 calories, 3.4 g fat.
Preheat oven to 375°. Beat egg whites until frothy. Add salt. Beating constantly, add sugar, 1 tablespoon at a time. Beat until stiff peaks form and sugar is dissolved. Gently stir in vanilla and chocolate chips.
Place cottage cheese in a large bowl. Sprinkle dry gelatin over the top; stir until mixed. Stir in whipped topping and marshmallows. Gently stir oranges into the cottage cheese mixture. Refrigerate 1 hour.
Grind peppers and onions. Mix with other ingredients and cook (uncovered) for 30 minutes on medium heat. Pour into hot jars and seal.
Cook potatoes in skins; cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and 1/4 cup butter, stirring occasionally, until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes and put into greased 2-quart casserole. Dot with 2 tablespoons butter. Bake 25 minutes at 350° or until heated through. Serves about 8 people.
Stir up and bake in greased and floured pan at 350° for 30 to 35 minutes.
Mix butter, yellow cake mix, pecans and 1 egg together real well. Put and pat in 9 x	12-inch pan real well. (Put hand in warm water and pat). Mix 2 eggs, powdered sugar and cream cheese together with mixer and pour over cake. Bake at 350° for 45 minutes.
Brown ground beef and drain. Add soup, water, Worcestershire sauce and pepper. Heat through, stirring often. Serve on buns.
Preheat oven to 325°. Melt unsweetened chocolate and butter or oleo over very low heat in a heavy saucepan. Remove from heat and stir in granulated sugar. Beat in eggs and vanilla. Quickly stir in chopped walnuts, 1/2 cup all-purpose flour and salt. Spread batter in a well-greased 8 x 8-inch pan. Bake for 40 to 45 minutes. Cut when cool.
Cut asparagus in 3-inch diagonal pieces. Fry in hot oil, stirring frequently until well coated. Add salt. Continue frying for 3 minutes or until tender-crisp.
Cut tomatoes into 1/4-inch slices. Combine flour, salt and pepper. Dredge tomato slices with this mixture. Place in heavy skillet, containing hot bacon drippings. Fry slowly until brown, turning once. Yields 6 to 8 servings.
Brown hamburger and onion in skillet. Boil water and cook noodles. Heat chili beans, corn and spaghetti sauce. Mix all ingredients together and simmer for 20 minutes. Sprinkle with Parmesan cheese. Serves 6; to make for large groups, just increase quantity.
Mix ingredients. Pour into greased muffin pan. Bake at 400° for 20 minutes. You may add fruit, about 1/2 to 1 cup.
Melt margarine and pour over confectioners sugar. Add peanut butter, coconut and crumbled graham crackers. Cream. Roll into balls. Melt chocolate or peanut butter chips and paraffin wax in double boiler. Remove from stove. Dip balls into mixture. Lay on wax paper.
Combine butter, chilies, tomatoes and onion. Simmer for 15 minutes. Add Velveeta cheese.
Boil beans until tender and set aside. Blend remaining ingredients. Cook until tan in color. Add 1 cup sour cream, stirring all the while. Add 1/2 pound Swiss cheese, grated, to the sauce. Put beans, drained, into a baking dish. Cover with cheese sauce and bake at 350° for 40 minutes.
Cook broccoli in boiling water until crisp-tender; drain well. Spoon broccoli, pimiento and celery into buttered 1 1/2-quart casserole. Combine soup, sour cream and salt. Pour over broccoli mixture. Bake in a preheated 325° oven for 25 to 30 minutes or until thoroughly heated. Top with combined cheese and bread crumbs. Return to oven until cheese begins to melt. Makes 6 to 8 servings.
Heat oven to 325°. Melt 3 tablespoons margarine in large skillet. Add first four ingredients and mix well. Cover and simmer 3 minutes. Remove cover and raise heat. Cook, stirring, until all moisture has evaporated.
Roll dates, nuts and candy in 1/2 cup flour. Mix all the other ingredients and then add dates, nuts and candy. Pour in Bundt pan and bake at 250° for 2 hours.
Mix first 3 ingredients together. Spread in a greased and floured 9 x 13-inch pan. Mix next 3 ingredients together and spread over top. Bake at 325° for 35 minutes.