HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, baking powder, salt, dry vanilla pudding, butter, egg and milk in a large bowl. Beat at medium speed for 2 minutes. Pour into a greased glass pie plate.
Rub turkey legs (wings) with butter or oil, thyme, salt and pepper. Roast at 450° for 20 minutes. Baste twice with mixture of butter and wine. Reduce temperature to 350°. Cover pan with foil and continue roasting for 1 to 1 1/2 hours until turkey is tender. During the last 20 minutes, uncover pan, so the turkey will get brown and crisp.
Boil potato; mash potato and add potato water and 1 scant cup sugar; let cool. Dissolve yeast cakes in lukewarm water; add to potato mixture and let stand in warm place 1 hour. Heat milk; add shortening. Cool. Add 1 scant cup sugar, salt and eggs. Add to other mixture. Add flour; let rise until double in size. Knead and roll out. Spread with melted butter, cinnamon and raisins. Roll up and cut into 2-inch pieces.
In a large bowl, combine maple syrup, milk, eggs and shortening; beat well. Add remaining ingredients, except oil; mix until a soft dough forms. Turn dough out onto a floured surface and pat to 1/2-inch thickness. Cut with doughnut cutter into rounds.
Sift together flour, soda and cream of tartar, set aside. Beat sugar, oleo, eggs and vanilla & flavoring till fluffy. Stir in 1 c. coconut. Using teaspoon, roll into balls and roll in coconut. Bake on ungreased cookie sheet at 350° for 15 minutes.
Beat eggs and add all other ingredients. Pour on raw crust and bake in 350° oven for 1 hour.
Preheat oven to 325°. Grease and flour 1 large loaf pan or 4 mini loaf pans. Mix all ingredients well; pour in pan and bake 1 hour. Great when sliced and spread with soft cream cheese!
Sift flour, soda and salt onto wax paper. Melt margarine in medium-sized saucepan over moderate heat. Remove from heat. Add sugars and peanut butter; beat with mixer well. Blend in egg, milk and vanilla until thick and creamy. Stir in flour mixture with wooden spoon until thoroughly combined.
Prepare cake mix according to directions. Bake in two 8-inch pans. Divide layers into 4 layers. Mix sugar, sour cream and pineapple together. Pour 1/4 filling on top of each layer and sprinkle frozen coconut on top of each layer as you stack each one. Then, when you stack all four, cover with Cool Whip and finish with coconut. Refrigerate.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add to buttermilk; stir well. Add to flour mixture; mix until blended. Knead for 1 minute or until smooth. Roll in 1/2-inch thickness. Cut and place on ungreased pan. Bake at 450° for 10 minutes. This dough may be stored in bulk for 3 or 4 days in the refrigerator. It is also good for cinnamon rolls. Makes 20 to 25 servings.
Mix ingredients. Pour into large baking dish. Top with a mixture of 2 cups finely crushed corn flakes and 1/2 cup melted margarine. Bake at 400° for 1 hour. Leave covered until about last 10 to 15 minutes.
Mix all together with hands. Shape into a loaf. Place in greased loaf pan. Bake at 350° for 1 hour.
Saute first 3 ingredients until light brown. Add remaining ingredients. Simmer 15 minutes, stirring occasionally.
Beat first 3 ingredients until fluffy. Fold in Cool Whip and peaches. Line serving dish with a layer of vanilla wafers. Pour 1/2 peach mixture over wafers. Place more wafers over the mixture, then add remaining peach mixture. Top with more vanilla wafers or peach slices and chill 4 hours or overnight.
Combine warm water and yeast; stir until dissolved. Next, mix remaining ingredients in mixing bowl. Add water and yeast mixture. Knead a few times. You may add extra flour if needed. Pour oil in pan. Put dough balls in pan. Turn over to coat with oil. Let rise until double. Bake at 350° for 30 minutes.
Grease and flour a 9 x 13-inch pan. Sprinkle pecans and coconut in bottom. Mix cake mix as directed on box. Pour over nuts and coconut. Cream together sugar, cream cheese and butter. Spread over top of cake batter. Bake at 350° for 40 minutes.
Mix all ingredients together. Form into small balls. Makes 30 to 40 balls. These are healthful as well as tasty. Keep cool until served.
Beat eggs with fork. Mix bread crumbs, oregano, basil, salt and garlic on a large flat dish. Slice zucchini 1/4 to 1/2-inch thick. One at a time, dip into egg and coat with bread crumb mix. Cover bottom of pan with oil. Fry zucchini a few at a time, turning often, until brown, 2 to 3 minutes. Thinly slice cheese. Spread some tomato sauce in pan, single layer of zucchini. Spoon tomato sauce and layer Mozzarella cheese. Repeat layers, topping with Parmesan cheese and bake at 350° for 10 to 15 minutes. Serve.
Mix together jello and water and cool to room temperature. Mix together cream cheese and sugar. When jello is cool, add cream cheese mixture to it. Whip 1 can Milnot that has been chilled overnight. Fold jello and cream cheese mixture into Milnot and add 1 cup drained crushed pineapple. Pour over crust and refrigerate. May sprinkle few graham cracker crumbs on top.
Mix cake as directed on package. Pour one-half of batter into a 9 x 13-inch greased and floured pan. Bake 15 minutes at 350°. Melt caramels with milk and pour over cake. Sprinkle chocolate chips over this, then sprinkle with nuts. Pour the other half of batter over nuts. Bake at 350° for 15 to 20 minutes.
Put onion in a small amount of oil. Brown hamburger when onion has been browned a little. Add tomato sauce, salt, pepper, Texas Pete and chili powder. Simmer 45 minutes or longer. Taste. May want to add seasonings to taste.
Measure into large mixing bowl the flour, baking soda, cocoa, salt and sugar. Add vinegar, vanilla, oil and cold water. Mix well. Pour batter into a 9 x 13-inch baking pan which has been oiled or lined with waxed paper. Bake at 350° for 45 minutes. Sprinkle with powdered sugar. Fresh strawberries are also good on top.
Stir cheese with poppy seeds, set 1/2 aside. On lightly floured waxed paper, roll out 1/2 of the pastry to 12-inch square. Beat egg yolk with water; brush lightly over pastry. Sprinkle with about 1/3 of cheese mixture. Roll lightly. Fold in half crosswise; roll out to 12-inch square. Brush with egg mixture and sprinkle with cheese mixture and roll out lightly. Turn pastry over, brush lightly with egg and sprinkle with remaining cheese mixture. Repeat with reserved pastry and cheese mixture. With sharp knife, cut each pastry into 1/2-inch wide strips. Holding each strip by ends, twist into a spiral. Place 1/2 inch apart on greased baking sheets, pressing down the ends. Brush ends with egg. Bake in 425° oven for 10 to 15 minutes, or until golden and crisp. Makes 4 dozen.
Melt chocolate and margarine over medium heat; stir and mix. Add egg; mix well. Cool slightly. Mix marshmallows and nuts in large bowl. Pour chocolate mix over marshmallows and nuts; mix well. Divide mix in half. Sprinkle wax paper with confectioners sugar. Shape each half into 8-inch roll. Roll up tight. Chill several hours. Slice when cool.
Beat eggs, oil, vanilla, sugar and zucchini. Then add other ingredients. Bake at 325° for 1 hour.
Place ribs, meaty side down, in a shallow roasting pan. Roast in a 450° oven for 20 minutes. Remove meat from oven; drain off excess fat. Reduce oven temperature to 350°. Combine sauerkraut, potatoes, broth, pimiento and celery seed. Place in baking dish. Separate onion into rings; place sauerkraut mixture on top of ribs, meaty side up, in center of dish. Sprinkle with salt. Brush barbecue sauce over ribs; cover. Bake in a 350° oven for 1 1/2 to 1 3/4 hours. Serves 6.
In a mixing bowl put 2 cups warm water; add rest of ingredients (except yeast and flour). Dissolve well, add yeast and dissolve. Add half of flour and stir until smooth. Add rest of flour and mix until real smooth. Let dough rest 3 to 5 minutes; then put out on floured board and knead as biscuits lightly. Let dough rest 5 minutes longer and put out into greased muffin pans. Let rolls rise 1 1/2 to 2 hours and bake in oven 15 to 20 minutes or until done. Brush rolls with butter after done.
Brown meat and onion. Drain grease off. Add all other ingredients. Brown bun halves and spoon a spoonful on each bun. Place a slice of cheese on top. Melt under broiler. Very good.
Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Place in loaf pan. Bake in 350° oven for 60 minutes. Pour off excess fat. Combine catsup, sugar and mustard; spread over meat. Return to oven for 10 minutes.
Mix and bake cake as directed; mix 1/2 of shredded coconut with cake mix. While cake is warm, poke holes in cake. Pour 3/4 can of cream of coconut over cake. Mix remaining cream of coconut and shredded coconut with 8 ounces whipped topping. Spread on cake. Store cake in refrigerator.
Line a strainer with coffee filters for cheesecloth. Pour the yogurt into the filter and set the strainer within another bowl to catch the whey that will drain from the yogurt. Let the yogurt stand in the refrigerator for at least 24 hours. Do not throw the whey (liquid) out, use in a recipe that calls for milk.
Butter a large Bundt pan; lay frozen dinner rolls and then layer with other ingredients. Place a towel over top; let stand overnight. Bake in a 350° oven until brown.
Combine cornstarch, 1 1/4 cups sugar, lemon juice and lemon rind. Beat egg yolks; add to cornstarch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 minutes, stirring constantly. Pour in cooked and cooled pie shell. Beat egg whites until stiff, but not dry. Gradually add 6 tablespoons sugar. Spread to cover filling well. Bake in 425° oven for 4 to 5 minutes or until brown. Makes 9-inch pie. Cool on cake rack.
Mix laundry starch with cup of cold water to make a smooth paste. Add 5 cups hot water and place on medium heat. Stir until mixture thickens. Remove from heat. Stir in Ivory flakes. Divide in portions for coloring.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, butter and syrup. Stir in nuts and coconut. Pour into pastry. Bake for 40 to 50 minutes or until filling is set. Yield: 1 (9-inch) pie.
Saute hamburger meat until brown. Drain well. Add onion and cook until tender. Add remaining ingredients and stir over low heat until cheese melts. Serve in a slow cooker or a fondue dish to keep hot. Stir often to keep from sticking. Keep on low heat.
Boil chicken; cool. Skim off fat. Cut chicken into bite size pieces. Saute pepper and mushrooms in 1 tablespoon butter. Add to chicken. Make sauce (3 cups). Add cooking sherry last. Pour over chicken, mushrooms and peppers.
Brown beef and cook according to directions on taco seasoning mix pack. Brown buns lightly. Top with pizza sauce, beef mix and cheese.
Combine sugar and cocoa in a saucepan. Stir in both milk and butter. Cook over medium heat; stir constantly until mixture begins to bubble. Cover. Cook for 3 minutes without stirring. Uncover and stir gently. Continue cooking; stir occasionally until candy thermometer registers 236° or until a small amount of candy dropped in cold water forms a soft ball. Remove from heat and let cool for 15 minutes. Add vanilla. Beat candy until creamy and thick. Pour into a buttered 9-inch square pan. When cool and firm, cut into 1 1/2-inch squares. Yields 36 squares.
Mix all ingredients and pour in pie shell. Bake at 375° for about 30 to 40 minutes.
Sift together the corn meal, flour, baking powder and salt. In another bowl, combine beaten egg, milk and cracklings. Combine with dry ingredients; beat well. Pour into a hot, greased pan. Bake in moderate oven until done and brown.
Boil sugar and milk for 3 minutes. Take off stove and add peanut butter and marshmallow.
Cook carrots until tender, but not mushy. Drain. Combine all remaining ingredients in saucepan; slowly bring to simmer over medium heat. Remove from heat. Pour over carrots, onion and pepper. Cover; refrigerate overnight. Serve cold. Will keep in refrigerator 2 or 3 weeks.
Cook and drain spinach. Slowly melt butter; add onion and saute. Add spinach, crab, cheese and sherry and heat thoroughly. Serve with Triscuits or Wheat Thins.
Preheat oven to 350°. Grease and flour a tube pan. Cream butter and sugar; beat in eggs. Sift flour, salt and spices; add to creamed mixture alternately with water. Coat raisins with flour. Add floured raisins, almonds and figs to batter. Pour batter into prepared pan. Bake 1 hour.
Roll spareribs in flour and brown in butter. Remove to baking pan. Melt butter and brown onions. Add rest of ingredients and, while hot, pour over ribs. Line pan with foil. Bake at 350° for 2 to 3 hours.
Dissolve yeast in warm water. Melt butter. Let cool. Add other ingredients to flour. Mix well and knead until dough is soft. Place in a greased bowl. Cover and let rise until it's double in size (about 2 hours). Punch down and rise for 15 minutes.
Combine all ingredients. Store in airtight container. Add 2 teaspoons mix to 6 ounces hot water.
Grease and flour a 13 x 9-inch pan. Spoon flour in cup and level off. In medium bowl mix dry ingredients, except sugar.
Cook potatoes with jackets on. Cool, skin and coarsely grate. Heat margarine with soup; add onion. Blend in sour cream, lightly stir in cheese. Add to potatoes. Pour into greased 9 x 13-inch container. Refrigerate overnight. Sprinkle corn flakes over casserole. Bake in 350° oven for about 45 minutes. Freezes well.
In bowl, beat eggs until frothy. Beat in sugar, oil and vanilla until thick and lemon colored. Stir in zucchini and all dry ingredients. Fold in walnuts. Pour mixture into two oiled and floured loaf pans, 8 x 4 1/2 x 3-inch. Bake 1 hour at 350°. Makes two loaves. Cool in pans 10 minutes and remove. Invert loaves onto racks and cool. Serve warm with butter.
Pour picante sauce and cream cheese in a 9 x 9-inch pan. Cut red onions on top of mixture. Cover with torn lettuce, chopped tomatoes and shredded cheese. Serve with tortilla chips.
Grease and heat a large cast-iron skillet. Combine corn meal, salt and baking powder. Mix well. Stir in remaining ingredients. Pour into hot greased skillet. Bake at 350° for 40 minutes. Yield: 10 servings.
Squeeze thawed spinach until well drained; mix well with remaining ingredients. Chill 3 hours. Hollow out round bread and reserve bread that was removed for dipping. Fill bread with dip and serve.
Prepare pasta as label directs; drain. In 12-inch skillet over medium heat, in hot oil. Cook carrots, broccoli and green pepper 5 minutes. Add mushrooms, garlic, salt and pepper. Cook 5 minutes longer or until veggies are tender, stirring occasionally. Add tomatoes and break up with fork. Preheat oven to 375°. Grease 2-quart casserole. In large bowl, toss cooked veggies with pasta, Mozzarella and grated Parmesan cheese. Spoon into prepared casserole. Bake 30 minutes or until mixture is hot and bubbly.
Add oatmeal to boiling water and let stand for 20 minutes. While waiting, cream butter. Add sugars, beaten eggs, self-rising flour, soda, salt, cinnamon and vanilla. Combine with oatmeal. Bake at 350° for about 40 minutes or until cake springs back when lightly touched.
Cut margarine into sugar and add sifted flour. Mix with hands to a soft dough and press evenly into bottom of 9 x 9-inch pan, pressing a little up side about 1/2-inch. Prick with fork and bake at 350° until it begins to turn golden (15 minutes). Drain 1 can pineapple well. Spread this over crust. Beat 1 egg well and gradually add 1/2 cup sugar, beating until thick and light colored and fold in 1 1/2 cup coconut. Spread on top of pineapple. Return to oven and bake until topping browns slightly, about 20 minutes at 325°.
Cook spaghetti; drain. Saute beef until brown. Add tomato sauce, salt and pepper; remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper in mixing bowl. Butter a 2-quart casserole. Spread half the spaghetti on bottom; cover with all of cheese mixture. Add remaining spaghetti. Spread tomato meat sauce on top. Cover; keep in refrigerator until 20 minutes before baking. Bake at 350° for 45 minutes. Garnish with cheese slices, if desired.
Fry hamburger meat and drain. Add onion and seasoning and stir for a few minutes. Add tomatoes and let boil. Add cabbage and let simmer until cabbage is tender, about 30 minutes. Do not stir after cabbage has been added.
Grind all together and let stand overnight in refrigerator. Hollow out 30 small French rolls. Fill liberally. Wrap in foil and heat in oven until very hot. This freezes real well and can even be put frozen into the rolls; just freeze leftover amount.
Fill a gallon jug with sliced cucumbers (about 1/4 inch thick). Add one cup plain salt and water to fill jug. Soak 4 days. Wash and soak 24 hours in two tablespoons of alum and water to cover cucumbers. Wash and cover with vinegar for 10 days. Wash and add 3 cups sugar each day for 3 days. Add pickling spice in a cloth (however much you like). May be put in pint jars or left in gallon jug.
Mix all ingredients and bake at 350° for 20 minutes in a 1 1/2-quart casserole dish.
Combine ingredients until smooth. Place in unbaked pie shell. Bake in hot oven at 425° for 15 minutes. Lower temperature to moderate (350°). Continue baking about 35 minutes or until custard is firm.
Mix all together until well mixed and formed into 1 inch balls. Drop into simmering tomato sauce. Simmer gently for up to 1 to 3 hours, stirring occasionally.
Cook and debone chicken. Fix stuffing according to box directions. Put chicken in casserole dish. Put layer of stuffing over chicken. Pour 2 cups broth over stuffing. Put soup, undiluted, over the top. Sprinkle almonds on top. Bake in 400° oven for 30 minutes.
Combine all ingredients and pour into a greased and floured 9 x 13-inch pan. Bake for 40 to 45 minutes at 350°. You may frost, if desired.
Mix all ingredients. Place in baking dish that has been sprayed with Pam. Cover with foil and bake at 300° for 30 to 45 minutes.
Mix together the flour and sugar in a very large bowl. Take a saucepan and add the Crisco, cocoa, water and margarine. Bring to a rapid boil and pour over flour and sugar. Stir well. Add the buttermilk, eggs (slightly beaten), vanilla and baking soda and mix well. Pour into a greased 11 x 14-inch cookie sheet. Bake at 400° for 15 minutes.
Cook first 3 items until slightly thick. Pour over apples cut very thin in pie crust and cover with second crust. Cook until brown. Immediately sprinkle Equal and cinnamon on top while pie is hot.
Take time out to tackle a bowl of this red hot chili. Just saute onion and bell pepper. Add beef and cook until browned. Drain. Mix in other ingredients and simmer for 1 hour.
In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft ball) on a candy thermometer. Remove from the heat; stir in marshmallow cream, white chocolate chips and nuts until marshmallow cream and chips are melted. Spread in a 13 x 9-inch buttered dish. Cool before cutting.
Combine cucumbers and onion in a bowl. Mix together the remaining ingredients in a jar. Shake until blended. Pour over cucumbers and onion. Cover and chill several hours or overnight.
Cook broccoli until half done in a large pot. In a bowl, empty contents of cream of chicken soup. Dilute with 3/4 can of water. Mix well. Spread broccoli into shallow baking dish (9 1/2 x 13-inch). Pour chicken soup evenly over broccoli. Prepare the stuffing according to directions on package. Spread stuffing over broccoli. Sprinkle Parmesan cheese (if desired). Bake 1 hour at 350°. Guaranteed to be a hit!
Mix the first 4 ingredients together until creamy. Spread on a pizza pan.	Brown the hamburg (I always add a little taco sauce while cooking). I put it in a strainer to drain the grease off. When cool enough to handle spread on top of cream cheese mixture. Then layer with chopped lettuce, spread cheese on top of that, and then chopped tomato. Serve with taco sauce along side and a bag of Tostitos.
Put apples with skins on in a tin can in the evening. Add Karo and sugar on top; put lid on and don't uncover in the morning. Put it on the stove; cook 3 hours. Take it off through a colander. Add spice and it's ready to can.
Add salt, eggs, milk and melted butter to Bisquick; stir. Add remaining ingredients and mix well. Put in lightly greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. When cool, blot with paper towel. Serves 12. (Can be frozen after baking.)
Preheat oven to 400°. Butter 9 x 13-inch dish. Blend together first 7 ingredients. Mix in blender; pour into bowl and add cheese, chilies and butter. Stir well. Pour into dish. Bake in a 400° oven for 15 minutes; reduce heat to 350° and bake for 25 to 35 minutes. Will keep in refrigerator 3 to 4 days.
Dissolve jello with hot water. Add lemon juice and orange juice. When cool, add orange sherbet and mix well; then add mandarin oranges and bananas. Chill.
Mix baking powder, flour, salt and sugar. Mix beaten egg, mashed ripe bananas, can milk and melted shortening in a small bowl. Then add to flour mixture. Mix quickly, but thoroughly. Put in prepared pan (floured and greased). Bake at 350° until bread shrink from sides of pan about 50 minutes. Let stand five minutes before turning out. Cool on a wire rack.
Combine butter, eggs, sugar and vanilla. Cook until thick. Cool and add remaining ingredients. Good for a coconut or pineapple cake.
In a 9-inch round 1 1/2 inches deep serving dish, layer the chili on the bottom of the pan. Then sprinkle with the chiles, green onions and black olives. Cut the cream cheese into small chunks and scatter over the mixture. Cover with shredded sharp cheese. Bake at 350° for 30 minutes. Serve with tortilla chips.
Put chocolate chips, margarine, vanilla, marshmallow cream and chopped nuts in a large bowl. Put sugar and Pet milk in a 3 or 4-quart pan. Bring to rolling boil, stirring constantly. Boil for 6 minutes. Remove from heat and pour over contents in bowl. Stir until chips are melted. Pour into 10 x 16-inch pan. Let stand 8 hours.
Cook potatoes until tender. Drain. Combine soup, sour cream, onions and potatoes. Pour into greased casserole dish. Bake at 350° for 30 to 45 minutes. Melt margarine and mix with crumbled Ritz crackers. Place on top of casserole and cook 3 minutes or until golden brown.
Preheat oven to 325°. Place granola in a plastic bag and crush lightly with rolling pin. In a large bowl, combine granola, oats, almonds, raisins or chocolate pieces, flour, coconut and wheat germ. In another bowl, stir together the egg, honey, brown sugar, margarine and milk. Add to dry mixture, stirring until all ingredients are moistened. Spread mixture evenly in a greased 11 x 7 x 1 1/2-inch baking pan. Bake 36 minutes or until the edges are lightly browned. Cool pan on wire rack. Cut into bars.
Preheat oven to 350 degrees. In medium bowl, stir together the 2 Tbsp. of sugar with 1 cup of flour. Cut into the 1/3 c. of butter until mixture is coarse crumbs. Press firmly into the bottom of 9X9-inch baking dish. Bake for 10 to 15 minutes. Set aside to cool. In the same bowl, stir together the sugar, salt and baking powder. Add the eggs and vanilla, mix well. Stir in coconut and chopped nuts until everything is coated. Spread mixture evenly over baked crust. Return to oven; bake an additional 25 to 30 minutes. Prepare icing, pour and spread over the top of bars as soon as they come out of oven. Cool 15 minutes before cutting bars.
In saucepan, mix dry pudding and jello and the 2 1/2 cups cold water. Stir over heat until it comes to a full boil. Remove from heat; cool in refrigerator until slightly thickened. Put berries in pie shell. Pour cooled mixture over berries. Chill until set and serve with dab of Cool Whip.
Slice onion; peel and dice potatoes. Peel and slice carrot. Drain green beans.
Prepare packages of pudding as per instructions on box. Spread chocolate pudding on bottom layer of pie. Slice bananas on top of chocolate pudding. Pour banana pudding over bananas. Cover banana pudding with whipped topping. Chill and serve cold.