HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour and salt. Using a pastry blender or your fingertips, work shortening into flour mixture until resulting crumbs are about the size of dried split peas. Store in tightly covered container. (Empty shortening can with plastic lid may be used.) Mixture does not have to be refrigerated; can be kept as long as 4 months.
Peel and grate potatoes (use grated, not blender). In a large bowl, stir all ingredients together. Add olive oil to large skillet. Oil should be very hot. Form into cakes. Brown evenly on both sides. Serve, if desired, with sour cream or stewed tomatoes. Makes 12 to 16 cakes.
Before you begin, sample the whiskey to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the whisky again as it must be just right. To be sure the whiskey is of the highest quality, pour 1 level cup into a gllass & drink as gast as you can. Repeat. With an electric mixer, beat 1 cup butter in large fluffy bowl. Add 1 tsp. thugar and meat again.
Place first four ingredients in a double boiler, mix and boil 1 1/2 minutes. Remove from stove and add oatmeal, peanut butter and vanilla; mix well. Blend in coconut to taste. Drop by tablespoon on waxed paper.
Put yeast in a glass of warm water. Let it rise double, about 3 1/2 hours. Mix all ingredients together and knead. Roll out dough, and cut dough with biscuit cutter. Let biscuits rise double again. Put on a greased pan. Bake at 350° for 35 minutes.
Mix all ingredients together. Bake 30 minutes until light brown on top. Cut into bars and roll in powdered sugar.
Brown hamburger, with salt. Add onions and other ingredients. Let simmer until warmed. Add a little water if it is too thick. Extra brown sugar can be added also if you like.
Mix all ingredients together until well blended. Bake 30 to 35 minutes at 350°.
Drain vegetables. Combine in a large bowl. In a quart jar, combine remaining ingredients. Cover and shake. Pour over beans and mix all together gently. Chill and serve.
Mix all ingredients (with half the cheese). Pour into a 9 1/2 x 13-inch greased casserole. Top with remaining cheese and bake at 350° for 45 minutes.
Mix ground beef, eggs, salt and pepper; shape into very small balls. Combine chili sauce, lemon juice and grape jelly and place in a large 13 x 9 x 2-inch pan. Add uncooked meatballs and bake, covered, at 350° for 1 1/2 hours. Remove cover from pan the last 30 minutes of baking. Transfer to chafing dish and serve hot with toothpicks. Yield: 30 to 40 meatballs.
Combine meat, bread crumbs, eggs, onions and seasonings. Mix lightly. Shape into small meatballs and brown in the margarine. Place in a casserole dish and combine the preserves and the barbecue sauce and pour over meatballs. Bake at 350° for 30 minutes. Makes 4 or 5 dozen.
Thaw spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach; add water chestnuts and green onions. Cover and chill 2 hours. Stir again before serving. Cut out center of Hawaiian bread and pour spinach dip into center. Tear bread that you took from loaf into pieces and use for dipping.
Combine cake mix, pudding, eggs, oil, water and sour cream. Mix on medium speed for at least 2 minutes. Stir in chocolate and chips. Bake at 325° for 55 minutes.
Cut broccoli and cauliflower into flowerets. Combine last four ingredients and mix well. Pour over vegetables. Mix up every so often. Chill 6 hours.
Mix all ingredients together and form into a loaf. Bake for 1 1/4 hours at 350°. (Best to use meat thermometer at 170°.)
Put squash into blender and add other ingredients. Blend well. Pour into 3 unbaked pie shells. Bake at 350° for 25 to 30 minutes.
About 45 minutes before serving, cut part of cheese into 20 to 24 (1/2-inch) cubes. Shred the rest; set aside. In large bowl with fork, mix well all the ingredients except salad oil and spaghetti sauce. Shape some mixture around each cheese cube to make 1 1/2-inch balls.
Heat sugar and butter in pan; do not boil. Let cool, then add beaten egg and cream well. Add flour, baking powder, chopped nuts, vanilla and chips. Bake in greased square pan at 325° for 20 to 30 minutes.
Cut up radishes, celery and pickles to bite size. Cook and peel potatoes. Mix mustard, Miracle Whip and pickle juice. Mix with potatoes, radishes and celery. Chill.
Mash the cooked or canned potatoes with the beaten eggs. Continue mixing with the brown sugar and softened butter until fairly smooth. Spoon into a 1 1/2-quart casserole. Sprinkle nuts on top. Bake in 350° oven for 30 minutes.
Grease bottom of 9 x 13-inch pan. Spread pecans and coconut in bottom of pan. Mix cake mix according to directions on box. Pour over pecans/coconut. Mix confectioners sugar, margarine, cream cheese and vanilla (margarine and cream cheese may be softened in microwave). Pour over chocolate mixture. Bake for 45 minutes at 350°. Cake will look soft when removed from oven.
Mix first 3 ingredients in a large, glass bowl. Microwave for 5 minutes or until boils. Take out and stir ingredients, then return to microwave and cook 3 minutes longer.
Blend in ice and lemon wedges. Drop in lemon slices. Serve immediately.
Melt margarine and marshmallows. Add vanilla and food coloring. Pour over corn flakes and stir until well coated. Shape into wreaths and add 2 or 3 candies for berries. Put on wax paper to cool.
Wrap a slice of bacon around 3 or 4 green beans. Continue until all bacon is used. Place in 9 x 13-inch pan. Add garlic salt and brown sugar to melted butter. Caramelize and mix well. Pour mixture over beans. Bake at 350° for 30 minutes.
Cook salt pork, onion, tomato and garlic in vegetable oil over medium heat. Stir frequently until onion is tender, about 5 to 7 minutes. Stir in rice and cook 5 minutes. Stir in boiling water. Reduce heat to low. Simmer. Cover 10 minutes. Remove cover and cool, stirring frequently until liquid is absorbed and rice is fluffy, 15 to 18 minutes. Season with salt and pepper. Makes 6 servings.
Combine the flour, butter and chopped pecans. Press in bottom of dish. Bake at 375° for 15 minutes.
In small saucepan, over low heat, melt chocolate in water; stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. Add flour to mixture alternately with buttermilk until blended.
In a large bowl, combine fruits and set aside. In small bowl, combine dry pudding, milk and orange juice concentrate. Beat 1 to 2 minutes until blended. Beat in sour cream. Fold in fruit and chill.
Slice sausage in 1-inch pieces. Cook with water and sauerkraut for about 1 hour; drain. Layer half of the potatoes, sauerkraut (with sausage), cheese and remaining potatoes. Bake for 45 minutes at 350° in a 9 x 12-inch baking dish.
Beat eggs; add sugar and oil. Add dry ingredients. Add berry mixture and mix until blended. Pour in 2 greased and floured bread pans (9 x 5 x 3-inch). Bake 1 hour or until done. Cool in pans 10 minutes, then on rack.
Sift flour into bowl along with Bakewell cream and soda. Blend in shortening; add milk all at once. Roll out on lightly floured board, cut with biscuit cutter and bake in preheated oven at 500° for approximately 5 minutes.
Brown hamburger and onion. Mix all ingredients together. Bake at 350° for 1 hour, or put in crock-pot for a minimum of 4 hours.
Peel potatoes and boil for 15 minutes. Cool and shred into a buttered casserole dish. In a heavy saucepan, mix remaining ingredients together over low heat and stir until cheese is melted and sauce is heated through. Do not boil. (Can do this in microwave.) Pour mixture over potatoes and sprinkle with paprika. Bake in a preheated 350° oven for 1 hour. Serves 8 to 10.
Mix dressing as directed on package. Then mix all together. Bake at 350° for 1 hour in 9 x 13-inch pan.
Put all the ingredients in a 2-quart, covered casserole and bake for 1 hour at 350°. When cooking, cover with aluminum foil.
Over medium heat, melt butter and chocolate chips; add milk. Mix well. Add to dry ingredients in a large bowl. Mix well. Shape 1 tablespoon (use measuring spoon around each Kiss), covering completely. Put 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes at 350°. Cookies will be soft and shiny but will become firm as they cool.
Place crescent rolls into 2 cookie sheets. Bake at 350° for 3 to 5 minutes. Let cool. Mix package of dressing, cream cheese and Miracle Whip together. Spread over rolled crescent dough. Cut into squares. Sprinkle vegetables and Cheddar cheese over top.
Add 1 tablespoon salt to each jar, bring brine to boil. Pour over cold pack cucumbers with dill, garlic and a hot pepper (optional). Put in hot bath until cucumbers change color. These stay crisp for a long time.
Mix salt with cabbage and let stand 1 hour. Squeeze out excess moisture and add carrot and pepper. When boiled mixture has cooled, pour over slaw mix. Put into containers and freeze until ready to use. May be refrozen.
Mix all ingredients; stir and place in microwave for 4 minutes. Remove and serve with chips.
In large bowl of an electric mixer, beat butter until creamy. Gradually beat in peanut butter, then brown sugar, then granulated sugar. Beat in eggs, then vanilla. In another bowl, stir together flour and baking soda; gradually add to butter mixture, blending thoroughly. Roll dough into 1-inch balls and place 2 inches apart on greased baking sheets. Press balls down with a fork, making a crisscross pattern on top of each with fork tines. Bake in a 375° oven for 10 to 12 minutes or until golden brown. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight. Makes about 7 dozen.
Heat oven to 375°. Grease 13 x 9-inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan.
Mix in order given. Pour into greased and floured 9 x 13-inch pan. Bake 1 hour in 350° oven. Cover with glaze while still warm.
Let cheese get to room temperature. Grate cheese and combine with other ingredients (use hands, well washed). Roll out to 1/8-inch thickness between waxed paper and cut with a shaped cutter or into thin strips with a sharp knife. Bake on ungreased cookie sheet at 425° for 8 to 10 minutes or until lightly browned. Stores well in freezer or coffee can with plastic lid or large tin.
Boil 7 cups of water and 2 cups sugar until sugar is dissolved. Boil 2 cups of water with 4 green tea bags and let cool with tea bags still in the water. When both mixtures are cool, mix together and add the lemonade and orange juice (both undiluted) and brandy. Put in large container and freeze for at least 48 hours. Fill glasses half full with frozen slush and fill to the top with 7-Up.
Boil sugar, water and syrup to 300°. Remove from heat. Add 2 drops of red food coloring and 2 drops of cinnamon oil. Stir well. Pour into buttered dish. Cut immediately. Roll in powdered sugar.
Mix all ingredients except enough buttered crumbs to sprinkle on top. Pour into large baking dish and cook about 35 minutes in 350° oven. Top with buttered crumbs and cook a little longer.
You will need 12 bamboo skewers, soaked for 30 minutes in water.
Dissolve yeast in small amount of lukewarm water. Add the water, molasses, sugar, salt, shortening and rye flour to the yeast; beat until bubbly. Add enough white flour to make dough stiff enough to knead. Knead dough until it springs back. Put in greased bowl and set in warm place. When double in bulk, knead again and let rise again. When light, shape into 4 loaves and rise again. Bake at 350° for 45 minutes.
Mix together broccoli, green peppers, onions and Cheddar cheese. Spread in a greased 11 x 15-inch Pyrex pan. Mix with beater the eggs, milk, water, Bisquick, salt and pepper. Pour over broccoli layer. Bake at 375° for 45 to 50 minutes.
Empty can of Ro-Tel into medium bowl. Add diced tomato, onion, garlic, pepper and tomato sauce into bowl. Stir, squeeze in lemon; refrigerate. Makes 3 to 4 cups.
Dissolve yeast in warm water in large bowl. Stir in honey and let set about 10 minutes. Add wheat flour, shortening and salt to yeast mixture. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn out on lightly floured surface. Knead until smooth and elastic, 5 to 10 minutes. Place dough in greased bowl. Turn once to grease top. Cover with cloth and place in warm place until double, 20 minutes. Punch down, divide in half. Shape into loaves and let rise again, about 40 minutes. Bake 30 to 35 minutes at 350°.
Cut the chicken into one inch pieces. Cook chicken, onion, green pepper, and garlic in the oil in a dutch oven until the chicken loses its pink color. Add the remaining ingredients. Simmer 20 minutes. Makes about 9 cups of stew
Cream shortening and sugars. Add eggs and mix well. Add dry ingredients, chips, nuts and vanilla. Mix well. Drop on greased cookie sheet. Bake at 325° for 10 minutes.
Heat milk and combine all ingredients. Stir 3 minutes or until melted. Do not boil. Makes 4 cups.
Heat milk, cheeses and margarine until melted. Pour over 2 pound package of hash browns. Let sit overnight in refrigerator. Bake at 350° for 1 hour. Use a 9 x 13-inch pan.
Heat oven to 375°. Blend sugar and cinnamon. Roll apple pieces in cinnamon-sugar mixture. Separate biscuit dough into 10 biscuits; press or roll each to a 4 1/2-inch circle. Place sugared apple pieces, rounded-side down, on center of each biscuit. Stretch dough around apple completely covering fruit. Dip each filled biscuit in melted margarine, then in remaining cinnamon-sugar mixture. Place seam-side down in ungreased 12 x 8-inch (2-quart) baking dish or 9-inch square pan. Sprinkle any remaining cinnamon-sugar over biscuits. Add water to baking pan.
Brown beef with mushrooms and seasonings. Add spinach and cook until thawed. Drain well. Stir in soup and sour cream. Pour into casserole. Top with cheese. Bake at 350° for 40 minutes.
Mix all ingredients. Spread in 9x13 sprayed pan. Bake at 325 degrees for 25 to 30 minutes.
Wash mushrooms, remove stems and scoop out a little of the inside of the cap to make a pocket. Chop enough stems to make 1/2 cup. Heat oil in skillet. Add mushroom caps and toss just long enough to coat them with oil. Remove and set aside. Add chopped mushroom stems to skillet and cook over low heat until very soft. Remove from heat and stir in bread crumbs, Parmesan cheese and ham. Add egg and pepper; mix well. Spoon into mushroom caps. Place caps in baking dish and drizzle enough oil over each mushroom to moisten. Bake in preheated 325° oven for 30 minutes. Makes 12 to 16.
Spray 7 1/2 x 24 1/4-inch pan with Pam; set aside. Drain salmon; reserve liquid (save bones and crush for free calcium). Flake salmon; add bones and vinegar. Add enough water to 1/2 to salmon liquid. Add all ingredients and mix thoroughly. Pack into prepared pan; bake in 350° oven for 1 hour. Leave salmon in pan 5 minutes before unmolding.
Break lettuce. Cut celery into pieces. Combine with mayonnaise and peas. Use 2 forks to mix with. Cover with Parmesan. May also add layer of mashed eggs and crumbled bacon.
Scald 1 cup milk over boiling water. Mix sugar, salt, flour and remaining milk together. Stir into hot milk and cook slowly until thickened, stirring constantly. Cover and cook over boiling water for 5 minutes. Add mixture slowly to egg yolk and cook 1 minute longer. Add butter and vanilla. Cool. Pour into pastry shell and cover with whipped cream. Makes 1 (8-inch) pie.
Combine all ingredients. Leave a little cheese to sprinkle on top. Bake at 350° for 30 minutes.
Put rice in bottom of dish. Add onion soup. Add water and cream of mushroom soup. Mix well. Place cut up fryer on top. Cover with foil and bake 1 hour at 325°. Uncover and bake to brown fryer.
Blend cream cheese and sugar; set aside. Mix bananas, drained pineapple, strawberries and pecans. Add to cream cheese mixture. Blend in Cool Whip. Pour into a glass 9 x 13-inch pan (ungreased). Take out of freezer for 15 minutes before serving. Cut into squares.
Cut chicken into chunks. Dip pieces in egg and then roll in bread crumbs to coat. Brown lightly in margarine in a small pan (or can broil for a few minutes each side). Transfer chicken to 1 1/2-quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken broth over all. Bake at 350° for 30 minutes or until heated through.
Mix jello, condensed milk, coconut, nuts, vanilla and red food color. Let stand a few minutes. While waiting, dip almond slivers into green food color and spread to dry. Roll into strawberry-shaped balls. Drop and roll into sugar crystals. Insert stems.
Preheat oven to 350 degrees. Cream cheese with butter in blender. Add ice water; add flour and seasonings and chill. Roll out of pastry tube or on a slightly floured board 1/8 inch thick; cut strips 1/2 inch wide, 4 to 5 inches long. Place on ungreased cookie sheet. Bake for 15 to 20 minutes.
Fry bacon until crisp and crumble; set aside. Saute onion in margarine. Add chicken broth and potatoes. Cook until potatoes are about half done. Now, add chard stems (sliced thinly). Cook until nearly done and add leaves (chopped finely). Cook another 5 minutes, then add half and half and salt and pepper to taste. Serve hot and sprinkle bacon on each serving.
Place meats in frying pan, cook slowly, turning until brown. Remove from frying pan; drain well. Place scallions, onions, peppers and celery in frying pan with small amount of oil. Simmer slowly for about 5 minutes.
Combine and chill 1 1/2 hours. In top of double boiler, melt chocolate chips and 1/2 square paraffin wax. Shape dough into balls and roll in chocolate. Cool on waxed paper.
Combine first 6 ingredients; mix well and chill. Serve on lettuce leaves; garnish salad with pimiento strips. Yields 4 to 6 servings.
Cook the first 4 ingredients until melted, then beat until smooth. Add remaining ingredients. Serve with raw vegetables. Keeps well in the refrigerator.
Put flour, sugar and salt in bowl. Cut in shortening. Blend in water, cider and egg.
Cut apples into 7-Up and water; drain. Mix Cool Whip, cream cheese and sugar. Add candy. Mix and pour over apples. Mix well.
Melt oleo in large skillet. Add meat, onion and green pepper. Cook until browned. Add soup, water and garlic. Blend in 1/2 cup cheese. Mix spaghetti and 1 cup cheese. Put spaghetti in 3-quart casserole. Top with remaining cheese. Bake in a 350° oven for 30 minutes. Serves 6 to 8.
Heat oven to 350°. Grease and flour a 9-cup Bundt cake pan. Beat baking mix, buttermilk, sugar, baking soda, margarine, eggs, orange peel and vanilla in large mixer bowl on low speed, scraping bowl constantly 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Beat in raisins and pecans. Pour into pan. Bake for 50 to 55 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan.
Mix well. Refrigerate 24 hours in airtight container. Take out of refrigerator, mix well again. Twenty-four hours later roll into 4 lengths. Bake on broiler pan 5 hours at 200°.
In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8 x 4 inch loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack. Serve warm.
Butter a 6 x 12-inch pan. Line with unbroken graham crackers on bottom. Mix pudding and milk and set; fold in Cool Whip. Pour half over crackers and top with more crackers. Pour remaining mix over crackers and top with more crackers and frosting.
Mix popcorn and nuts. Combine sugar, margarine and syrup in a 1 1/2-quart pan. Bring to a boil over medium heat, stirring constantly. Continue boiling 10 to 15 minutes, stirring constantly, or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popcorn and nuts. Mix to coat well. Spread out to dry. Break apart and store in tightly covered container. Makes about 2 pounds.
Chop onion and fry in spoon of butter. When done, add tarragon vinegar and let cook down. When thick, add small amount of wine to resolve. Put into a heavy pot. In frypan, brown seasoned, skinless chicken drumsticks in 2 spoons of butter. Add chicken and tarragon to pot. Let cook on simmer 25 to 40 minutes or until chicken is done.
Preheat oven to 350°. Cook carrots until tender. Puree carrots with milk and milk powder. Pour into medium size bowl. Add remaining ingredients and beat until blended. Pour into six 2/3 cup buttered custard or tea cups. Place in a shallow baking dish. Pour boiling water into dish to a depth of 1-inch. Bake for 35 to 40 minutes or until knife comes out clean. Serve warm or chilled. Garnish with wheat germ, if desired.
Peel potatoes and soak in cold water several hours. Then grate potatoes, drain and add the onions and eggs. Stir in salt and flour. Drop batter by spoonfuls into frying pan. Turn to brown other side. Serve hot.
Mix together and add a dash of onion salt, garlic salt and Worcestershire sauce. Stir.
Cook broccoli according to package directions; drain. Mix next 6 ingredients for sauce; mix with broccoli. Pour into buttered 9 x 13-inch dish. Toss cracker crumbs with melted butter; spread on top. Bake at 350° for 30 to 45 minutes.
Mix all ingredients in pan and bring to a boil. Remove from heat and add 1 box powdered sugar, nuts, and vanilla. Pour over hot cake.
Brown hamburger and drain; pour 1/2 of batter in pan. Sprinkle the hamburger, pepper, onion and cheese, then remainder of batter and bake in 350° oven until brown.
Mix juice from oranges and pineapple with dry pudding. Stir well. Add fruit. Refrigerate. Slice bananas before serving.
Pour hot water, not boiling water, into 9 x 15-inch pan, ungreased. Add brown sugar, cocoa and marshmallows. Prepare cake mix according to package and spoon over water mixture. Bake at 350° for 35 to 40 minutes. Serve warm with vanilla ice cream and Cool Whip.
Dust chicken with flour, salt, paprika and pepper. Saute lightly in oil; arrange in a large casserole or pan. Add celery, green pepper, garlic, thyme, bay leaf and rosemary to drippings. Cook 5 minutes; stir in remaining seasoned flour and gradually blend in soup and liquid. Arrange onions and sweet potatoes around chicken in casserole. Pour seasoned soup over all. Bake, covered, at 375° for 30 minutes. Uncover and bake 30 minutes or until chicken is tender.
Mix all ingredients. Put in a greased glass pan, 12 x 7 1/2 x 2-inch deep or 10-inch pie pan. Bake uncovered for 40 to 50 minutes at 350°.
Use a large pot. Put sugar, milk and butter in pot and cook on medium heat, stirring constantly, once it starts to boil. Let it boil for 8 minutes. Add other ingredients and beat until it begins to thicken. Pour into sheet cake pan. Cool in refrigerator.
In bowl, soften cream cheese and blend in sugar. In another bowl, blend milk and pudding until thick; add vanilla. Blend both bowls together and fold in Cool Whip. Crush Oreos in Ziploc bag until almost fine to look like dirt. Layer 1/3 Oreos, 1/2 mixture, 1/3 Oreos, 1/2 mixture and 1/3 Oreos. Gummy worms can be put in between layers.
Mix first 7 ingredients together. Bring to a boil the sugar, vinegar, oil, salt and pepper. Simmer 5 minutes. Cool slightly. Pour over vegetables. Cover. Refrigerate overnight. Keeps up to a week in refrigerator.
Mix pudding, powdered sugar and Cool Whip. Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix. Top with milk chocolate cake icing. Let get cold before serving.
Roll meat in flour and seasonings. Cut into serving pieces. Combine vegetables, pour over meat. Cover pan tightly and reduce heat to low and simmer slowly for about 1 1/2 hours. Can be baked in a slow oven.
Dump pineapple into an oblong baking pan. Dump cherry pie filling on top of pineapple; sprinkle with nuts. Top with dry cake mix. Dot the top with margarine, but do not stir. Bake at 350° until	toothpick inserted in the middle comes out clean.