HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the scalded milk over the sugar, salt and shortening. Let stand until lukewarm. Beat in flour, softened yeast, eggs, oats, currants or raisins. Add flour. Turn out and knead until smooth and satiny, 10 minutes. Round dough into a ball; place in greased bowl. Let rise until doubled in bulk, 1 hour. Divide into 2 parts. Roll in balls. Let rest 10 minutes. Roll each half into an 8 x 15-inch rectangle.
Preheat oven to 350°. Mix baking mix, sugar, margarine and milk until a soft dough forms. Form dough into balls with hands. Lightly flour cutting board. Knead dough 8 to 10 times. Divide dough in half. Flatten dough with palm of hand. Roll into a rectangle, 12 x 8-inch. Cut into six 4-inch squares. Place squares on ungreased cookie sheet. Place 1 tablespoon pie filling in corner of each square. Fold opposite corner over. Press edges with floured fork to seal. Prick tops. Repeat with remaining half of dough. Bake until brown, 15 to 20 minutes. Heat remaining filling. Spoon over warm turnovers or sprinkle with powdered sugar. Turnovers may also be made by rolling each half of the dough in a circle. Use a small dessert bowl as an outline for the turnovers.
Melt butter in covered pan. Cover chicken breasts with the mustard. Salt and pepper to taste. Put chicken breasts and red potatoes, cut in half, into melted butter. Cover for 1/2 hour and simmer, checking until well coked and browned. Serve and enjoy!
In iron skillet, mix cocoa, sugar and flour. Add milk and beaten egg yolks, then add butter. Cook over low heat until thick, stirring to keep from sticking. Pour into baked pie shell. Top with beaten egg whites and sugar. Brown.
Spread cookie dough over stoneware and bake for 10 minutes at 350°. Cream together cream cheese, sugar, orange juice and spread over cooled cookie dough. Place fruit decoratively over cream cheese mixture.
Peel the potatoes and cut into quarter chunks. Boil until tender. Drain and pour one layer into a serving dish. Place strips of cheese while hot, then sprinkle on bacon bits. Repeat layers as necessary.
Spread dessert topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in Cool Whip and chopped toffee bars. Spoon into crust.
Toss together lettuce, eggs, cucumbers, green onions and raisins and set aside. Melt butter and lemon juice and let simmer on low. Heat in medium saucepan 24 ounces of Ranch dressing and cheese. Heat until cheese has melted. Heat crab flakes in microwave for 5 minutes. Mix butter and lemon, Ranch dressing and melted cheese together; add crab flakes to lettuce mixture. Just before serving, top with heated dressing and eat while warm.
Melt chips, peanut butter and margarine in microwave for 2 minutes. Mix them with the cereal in a bowl. After the cereal is coated, dump it in a bag with the sugar. Enjoy!
Cook hamburger and onion until done. Drain. Add soup and sauce. Add cooked noodles. Pour into 9 x 12 pan. Top with several strips of cheese. Bake at 300° for 15 to 20 minutes.
Heat tomato soup, soda and seasonings in one pan. Heat milk in second pan. Do not boil either liquid. When each is hot, pour milk into juice and serve. Do not reverse procedure because the soup will curdle.
Spray a Bundt pan with Pam. Cut rolls into fourths; roll in sugar mixture. Arrange anyway in pan; you can also add a spoonful of sugar mixture between every third or fourth row. After pan is full, melt butter, pour over top layer of rolls. Sprinkle more sugar mixture over top. Bake at 350° for 25 minutes.
Cook noodles in boiling salted water. Cook beef and onions until brown. Drain. Add tomato sauce and spaghetti sauce. Cook until thickened. Drain noodles. Combine cream cheese and evaporated milk in warm saucepan until smooth. Mix noodles and garlic salt. Stir noodles and milk mixture together. Layer in 9 x 13-inch pan: noodles, meat and cheese. Bake at 350° for 20 minutes.
Beat all the ingredients together for about 10 minutes at medium speed. Bake at 325 degrees for 1 hour and 15 minutes in a greased loaf pan or 40 minutes in 13 x 9 inch pan.
Combine blackberries and 2 tablespoons sugar. Stir and place in greased 8-inch square pan. Dot with butter.
Mix cereal, flour, sugar, soda and salt. Add beaten eggs, Crisco and buttermilk. Mix well. Fill muffin tins 2/3 full and bake at 400° for 16 minutes. Batter will be thick. It keeps at least 6 weeks in the refrigerator.
Slice thin potatoes in a deep dish casserole dish (grease dish). Place sliced onion on top (thin sliced). Add oil, salt, pepper and garlic together. Pour over potatoes and onions. Sprinkle with parsley and more garlic, if desired. Roll bacon on hot dogs; place on top of casserole. Add pepper. Cover. Bake until potatoes are done, 30 to 45 minutes. Add cheese, if you desire, on top.
Microwave chocolate chips for 2 minutes, stirring after each minute. Add Eagle Brand milk stirring rapidly before mixture cools. Add nuts (if desired) and refrigerate until firm.
Combine Bisquick, sausage and grated cheese until ball is formed (easier if sausage and cheese are at room temperature). Form into balls. Place on cookie sheet and bake 15 minutes at 350°.
Soften gelatin in cold water. Dissolve softened gelatin in hot water. Add salt, sugar, peaches and lemon juice. Allow to jell slightly, then beat until mixture becomes fluffy and holds its shape. Fold in stiffly beaten egg whites. Mold or pile lightly in sherbet glasses. Makes 6 servings. Only 50 calories each serving. Can be sweetened with artificial sweetener.
Mix pudding, Sweet 'N Low and Equal. Add eggs and vanilla to mixture and combine. Stir in the remaining milk. Put in ice cream freezer and freeze. Makes 22 (1/2-cup) servings.
Beat egg whites until they are thick and fluffy. Mix all of the other ingredients and then fold in the beaten whites. Pour into buttered casserole. Bake at 350° for 20 to 25 minutes.
Place chicken in baking dish. Season as desired. Bake uncovered at 350° for 45 minutes to 1 hour or until done. Sprinkle Mozzarella on chicken (when done). Top with salsa.
Measure and sift together the first 5 ingredients; set aside. Cream together the shortening and sugar. Add eggs and molasses. Stir in dry ingredients; blend well. Form teaspoon size dough balls by rolling lightly between palms of hands. Roll dough in granulated sugar to cover surface. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes, or until tops are slightly rounded, crackly and lightly browned.
Beat strawberries, egg whites, lemon and sugar for 10 minutes on high speed. Add cream; spread over crumbs in pan and top with rest of crumbs. Freeze and keep frozen.
Mix ingredients with hands. Shape into balls about the size of acorns. Bake in 325° oven for 25 to 30 minutes or until done. Let cool about 5 minutes. Roll in powderd sugar while still warm.
Brown ground beef and pan sausage. Drain fat. Add pepper, garlic powder and onion. Cook until onion is soft. Add soup, tomatoes and cheese. Heat until cheese is melted. This may be frozen and then heated in the microwave.
Place lemon juice in a large bowl and fill 3/4 with water. Clean artichokes. Trim stems and bottom. Cut about 1 1/2-inches off top. Place in lemon water. Reserve. Partially cover each pot and cook over medium low heat for 1 hour (artichokes should be tender and pull apart easily). Carefully place artichokes on a shallow platter. Spoon liquids on top. Sprinkle with parsley. Enjoy warm or cool.
Mix all ingredients together and pour into pie shells. Bake at 350° until it starts to brown on top. Makes 2 pies.
Mix contents of box, soup and water in 2-quart casserole. Add Chinese vegetables. Arrange pork chops on top. Sprinkle with black pepper. Bake 1 hour and 20 minutes at 350° (do not cover). Serve with Chinese noodles and soy sauce. (This is great for working women, these chops with a vegetable and salad is a good meal). Yields 6 servings. Time to prepare: 1 hour and 20 minutes.
Bring butter, pepper and vodka to a boil and simmer 5 minutes. Add puree and milk or cream. Add pasta. Blend in cheese. Bon Appetito! Serves 4 to 6.
Beat eggs with sugar for 10 minutes. In another bowl, sift flour, baking powder and salt three times. In a small pan, heat milk and butter to just below boiling. Add sifted flour and milk mixture to beaten sugar and eggs. Pour into a greased tube pan. Bake at 325° for 45 to 60 minutes.
Melt margarine and peanut butter in 3-quart saucepan over low heat. Add marshmallows; stir occasionally until marshmallows are melted and smooth. Add chow mein noodles, mixing until noodles are thoroughly coated. Drop noodle mixture by rounded tablespoonful onto greased cookie sheet, shaping with greased fingers to form a nest. Place 3 peanut chocolate candies into center of each nest. Let stand until firm. Dust bottom of nest with confectioners sugar, if desired.
Cook pasta; set aside. Cook together chicken, potatoes and water. When cooked about 10 minutes, add soup base more or less to suit taste. Cook another 10 to 15 minutes. Add pasta, cook together about 5 minutes.
Place applesauce in pot and heat just to boiling. Add gelatin. Mix. Remove from heat and stir in frozen raspberries. Place in 4-cup mold, or individual sherbet glasses. Serve with whipped cream, if desired.
Score ham fat in several places and brown in skillet on both sides. Place ham in baking dish. Combine mustard, brown sugar and vinegar and sprinkle over ham. Simmer strawberries and spices together in saucepan for 10 to 15 minutes. Pour over ham and bake in 325° oven for 1 1/2 hours.
Dissolve jello in hot water. Add remaining ingredients. Mold. Serves 7.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and soda. Stir dry ingredients into egg mixture alternately with 1/2 cup of the lemonade. Drop by teaspoon 2 inches apart on a greased cookie sheet. Bake at 375° for about 7 to 8 minutes. Remove from oven and brush lightly with remaining lemonade and sprinkle with sugar.
Cream together cream cheese, butter, sugar and vanilla, until smooth. Melt chocolate chips, cool and fold into cream cheese mixture. Fold whipped topping into cream cheese mixture. Spoon into pie crust and refrigerate until set, approximately 3 hours.
Cook peeled and diced potatoes in salted water until tender. Drain and mash until smooth. Add cream cheese, sour cream, salt, pepper and butter. Beat until light and fluffy. Cool. Cover and place in refrigerator. May be used anytime within 2 weeks. To use, place desired amount in a greased casserole, dot with butter and bake at 350° about 30 minutes. Freezes well. 12 servings.
Mix all but the tortillas together. Soften corn tortillas in hot oil. Line a 13 x 11-inch pan with 6 corn tortillas. Pour half of the mixture over tortillas. Put remaining 6 tortillas and repeat. Top with grated cheese and heat about 30 to 40 minutes in a 350° oven.
Salt and pepper and dredge pork chops in flour. Brown on both sides. Remove and drain off drippings, reserving 1 tablespoon in skillet. Return chops to skillet and top with apples and zucchini. Top with brown sugar and syrup. Cover and simmer 35 to 40 minutes.
Stir flour, sugar and salt together. Cut in Crisco until crumbly. Beat water, vinegar and egg in a small bowl. Add to flour mixture and stir until moistened. Divide dough into 4 or 5 patties. Wrap each one in plastic wrap and wax paper. Refrigerate for 1 hour. When ready to roll, flour both sides of patty and rolling pin. Dough will always be flaky even if handled more than usual. May be left in refrigerator for 3 days or can be frozen. Must be thawed before use. Makes 5 (9-inch) pie shells.
Combine all ingredients; mix well. Shape into 2 rolls; wrap in foil and tie ends. Refrigerate 24 hours. Do not remove foil. Place in pan, covered with water. Boil 60 minutes. Put on rack and punch holes in the foil to drain. Rewrap and refrigerate. Serve when cooled.
Separate each biscuit into 2 thinner halves. Place biscuit halves in a well-greased casserole baking dish. Mix remaining ingredients and spread over biscuits evenly. Bake at 375 degrees for 25 minutes. Serve and enjoy!
Line 9 x 13-inch pan with chopped cabbage. Mix hamburger with raw rice, egg, salt and pepper. Sprinkle hamburger mixture over cabbage. Place more chopped cabbage on top. In saucepan heat Hunt's Italian sauce, garlic powder, brown sugar and lemon juice. Stir over low heat. Pour over cabbage. Poke holes to allow sauce through cabbage. Cover and bake at 350° for 1 1/2 to 2 hours.
Mix in a large bowl. Pour over crust. Bake at 350° for 45 minutes or until center is set. Cool completely and cut into squares.
Beat the whipping cream until stiff, stands in peaks, and add the sugar. Add the remaining ingredients. Pour into graham cracker or vanilla wafer crusts. Makes two 9-inch pies or 1 deep dish. Top with Cool Whip and sprinkle with nuts, if desired.
Add all ingredients together. Make patties (not thin). Dredge in flour and deep fry.
Brown beef, onion, green peppers, mushroom; drain off fat. Add pizza sauce, pepper and salt to beef, then put in macaroni. In casserole dish alternate layers of cheeses, pepperoni and meat mixture; ending with cheese on top. Bake at 350° for 30 minutes. If dry add a little V-8 or tomato juice.
Mix all ingredients together except nuts. Refrigerate until firm. Form into ball and sprinkle with pecans.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust.
Layer ingredients in order listed in ungreased 9 x 13-inch cake pan. Bake at 325° for 1 hour.
In a bowl, sift together flour, sugar, baking powder and salt. Melt butter and add it to the dry ingredients along with the milk. Gradually knead into a ball and place in a greased bowl. Let stand at room temperature for 30 minutes. Next, pinch into golf ball sized pieces and deep fry at 450°, turning once.
Mix first 3 ingredients together in pan. Heat until butter melts. Mix last 3 ingredients together. Mix well. Pour into a greased baking pan. Spoon hot fruit over top. Place in a 350° oven until done. Crust will come to top and get brown, about 30 minutes.
Preheat oven to 350°. Butter shallow baking dish. Arrange mushrooms in dish stemmed side down. Melt 1/2 cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly. Pour in half and half and bring to a boil. Mix in stock and pepper and return to boil. Pour sauce evenly over mushrooms. Sprinkle with bread crumbs. Bake for 30 minutes. Sprinkle with cheese and continue baking until cheese melts, 5 minutes. Serve hot. Makes 4 to 6 servings.
Pour vegetables into 13 x 2 x 9-inch pan. Mix soup, sour cream, onion, cheese and water in separate bowl. Pour over vegetables. Melt butter. Mix with crackers and stuffing mix. Sprinkle over dish. Cook for 25 minutes at 350°.
Grease an oblong cake pan with butter. Combine the sugar, Karo, vanilla, butter and 1 can of evaporated milk in a large, deep pan. Bring to a boil and then add the second can of evaporated milk. Continue to cook to hard ball stage, stirring constantly. Pour into pan and let cool. After cooled, cut into squares and wrap in waxed paper.
Cook meat until dry. Drain. Add onions, peppers, garlic, salt and chili powder. Cook 5 minutes. Add other ingredients. Put cheese on top. Cover with foil and bake at 350° for 1 1/2 hours.
Line a 9-inch pie plate with half of the pastry; trim the edges of crust. Combine sugar and salt. Add blackberries, tossing to coat. Pour berry mixture into pastry-lined pie plate. Cut slits in top crust; place on top of filling. Seal and flute edges. To prevent overbrowning, cover edge of pie with foil. Bake in a 375° oven for 20 minutes. Remove foil. Bake for 25 to 30 minutes longer or until golden. Cool on rack. Serve with ice cream, if desired.
Combine sugar and 2 cups of water in saucepan. Boil for 5 minutes. Add spices; cool. Stir in juices to strained mixture. Add peppermint and enough food coloring to tint pale green. Let stand for 2 hours. Pour over crushed ice. Garnish with mint leaves. Makes 8 servings.
Melt butter in a 9 x 13-inch pan. Sprinkle rice evenly over bottom of pan. Place chicken breasts on top of rice.
Combine carrots, raisins, butter, spices and salt in saucepan. Cook on medium heat for 10 minutes (until tender). Stir in brown sugar until dissolved.
Beat all ingredients (except wafers and pie filling) together. Place vanilla wafer on bottom of cupcake paper. Fill with filling. Bake at 375° for approximately 10 minutes. Cool and top with cherry pie filling or other filling.
Brown hamburger and season; stir in soup, sauce and chilies. Simmer about 5 minutes. Place tortillas on bottom of 9 x 13-inch cake pan; pour hamburger mixture over tortillas. Sprinkle onion and cheese on top. Bake at 350° until bubbly around edges.
Melt butter in skillet; add broccoli. Stir until thawed. Add Cheez Whiz, onion, soup and rice. Pour into large baking dish and cover with croutons. Bake 30 minutes at 350°.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Sift flour, baking powder, salt and cinnamon into a medium bowl. Cream butter and sugar until light and fluffy. Beat in egg. Add cranberries and orange rind. Mix well. Stir in milk and then banana. Stir in dry ingredients and pecans just until blended. Pour into prepared pan. Bake until wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool on wire rack for 5 minutes. Invert on wire rack and cool completely. Wrap in foil or wax paper. Let stand overnight before slicing. The bread slices and tastes best if made one day ahead.
Arrange dried beef in a single flat piece. Spread cream cheese on top and roll like a jelly roll. Fasten the roll with toothpicks. Place in foil and refrigerate overnight. Cut the roll into mini rolls (individual servings). Arrange on party serving tray.
Drain juice from pineapple. Cook juice, eggs, flour and sugar until thick. Cool. Cut pineapple into tidbit size. Add marshmallows. Drain fruit cocktail and add to pineapple and marshmallows. Pour sauce over fruit mixture. Stir. Whip the cream until stiff and fold into fruit mixture. Chill. Serves 8 to 10.
Dissolve yeast in warm water. Add sugar and salt; stir. Beat eggs with a fork, then add, stirring well. Add oil. Add flour; mix well. Cover; let rise until double in size. Turn out onto floured board; knead, then cut out rolls, putting 8 to a pan. This makes 2 to 2 1/2 pans.
Spread cookie dough evenly over pizza pan and bake as directed. When baking is completed, remove from oven and spread with cream cheese. Arrange fruit on top. Sprinkle with nuts. Drizzle glaze over the top and place in refrigerator until ready to serve.
Grease 2 (8-inch) round cake pans. Flour lightly. Combine chocolate, butter and water; microwave until melted. Let cool. Sift flour, soda and salt into large bowl. Beat eggs with sour cream until blended in medium sized bowl. Beat in sugar and vanilla; stir in cooled chocolate mixture. Beat into flour mixture 1/2 at a time just until smooth. Batter will be thin. Pour evenly into prepared pans and bake at 350° for about 30 minutes or until center springs back when lightly touched with fingertips. Cool on wire racks.
Cream butter and sugars together. Add eggs. mix well. Sift together dry ingredients. Add to butter mixture and mix thoroughly. Stir in rolled oats. Add nuts or raisins if desired. Drop by tsp. onto ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.
Line muffin tins with pie pastry. Prick openings. Bake at 425° until light brown. Fill centers with flavored jam. Cover with a mixture of sugar, vanilla, Cool Whip and coconut.
Prepare noodles according to package directions. Drain. In saucepan, melt butter. Cook celery, onions and carrots until tender. Add soup, milk and cheese. Stir until cheese melts. Combine noodles, cheese mixture, mushrooms, peppers, salt and pepper. Pour into a 3-quart baking dish; top with bread crumbs. Bake at 350° for about 30 minutes.
Sprinkle flour, sugar and nutmeg on bottom of deep-dish crust. Slice sweet potatoes, thin layer. Sprinkle each layer with sugar, margarine, nutmeg and cinnamon. Top with thin pie crust. Make slits on top. Pour water over potatoes until water comes out of slits. Moisten crust with water. Sprinkle with sugar and nutmeg. Cook in 350° oven for 1 hour. Let stand in oven for 1 hour.
Pour powdered sugar into the doubled grocery bags; set aside. Empty the box of cereal into a large bowl; set aside. In a saucepan, melt margarine, chips and peanut butter, stirring constantly. When thoroughly melted, pout the mixture over the cereal and mix well to coat each pieces. Immediately pour the cereal into the grocery bag and fold down twice. Shake and turn the bag several times until cereal is coated with sugar. Makes 4 quarts.
Combine eggs, tomato sauce, bread crumbs, garlic, salt and pepper with ground beef and mix well. On waxed paper, flatten meat into rectangle. Arrange ham on top of meat, leaving a 1-inch margin around edges. Sprinkle shredded cheese over ham. Carefully roll up meat, using paper to lift. Seal edges and ends well. Place roll, seam side down, in dish. Cook 1 hour and 15 minutes, then put cheese on top and cook 15 more minutes. Let stand 15 minutes. Slice. This is very good served with tossed lettuce and tomato salad and baked potatoes.
Cut up or break sponge cake into inch square pieces. Set aside 1 cup Cool Whip to frost top. Mix the remainder with enough Amaretto to taste, but not enough to thin the Cool Whip too much. Mix the cake with Cool Whip to coat the cake pieces.
Cream butter and sugar together. Add eggs, salt, flour and yeast in warm water and sour cream. Work into ball; let stand 2 hours and roll out.
Combine first 6 ingredients. Heat until bubbly. Add lemon juice. Pack apples in quart jars. Pour hot syrup over apples and seal. Water bath for 25 minutes, or pressure 10 minutes on 10 pounds pressure.
Place 1 boneless chicken breast on a microwave-proof plate. Sprinkle with lemon juice. Cover with wax paper and cook on High for 3 to 5 minutes, turning over once. Cool in freezer for 10 minutes.
Mix together. Mixture will be rather chunky. Place in greased 9 x 13-inch pan and spread evenly. Bake at 350° for 25 minutes. Do not overbake. Brownies should be chewy.
In a saucepan, bring 2 cups water to boil. Add oatmeal and butter and simmer 1 minute. Add brown sugar and white sugar. Cool slightly. Heat remaining water to 120° to 130°. Add yeast. Add salt, oatmeal mixture, yeast and half of flour in a large bowl. Mix well. Add enough remaining flour to make a soft dough. Turn onto a floured board and knead 6 to 8 minutes or until smooth and elastic. Add additional flour if needed. Place dough in a greased bowl. Cover and let rise until doubled. Punch dough down; divide in half and shape each half into 12 balls. Place 1-inch apart in 2 greased 9 x 13 pans. Cover and let rise. Bake at 350° for 20 to 30 minutes.
*You can purchase these items at the international grocery store located in the West Side Plaza at 1400 West Main Street in Carbondale.
Line a large cookie sheet with wax paper foil. In a small mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form. Gradually add sugar, beating until stiff peaks form. Put egg white mixture in a decorating bag fitted with a 1/2 inch round tip, filling bag half full. Beginning at head end, squeeze bag gently, moving tip in a clockwise direction to form a question mark with egg white mixture. For lower body, continue squeezing as you move tip about 2 1/2 inches to the right, back left, then right again, releasing pressure as you pull up tip. repeat with remaining mixture. Place miniature chocolate pieces on head for eye and beak.
Stir ingredients together. Make into small balls and flatten with a fork dipped in cold water. Bake in 350° oven for about 15 minutes or until done.
Cut steak in 6 pieces. Place in a greased 10-inch Dutch oven. Sprinkle with soup mix.	Add mushrooms.	Blend soup, liquid from mushrooms and grape juice. Pour over steak. Cover and bake for 1 1/2 hours at medium heat (350° to 375°).
Place beef in crock-pot. Cover with other ingredients. Cook on low 10 to 11 hours. Thicken liquid with cornstarch to make gravy.