HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir with fork or pastry knife the shortening, flour and salt until crumbly. Add water, starting with 3 tablespoons and adding more if needed. Split in half and roll two 9-inch crusts for pie.
Combine eggs, cream, sugar and vanilla in a bowl. Mix thoroughly with a mixer. Add condensed milk. Pour into an ice cream maker can. Add enough regular milk to fill line and freeze according to ice cream maker's instructions.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Fold in flour. Fold in ground pecans. Wrap dough in a ball in waxed paper. Chill 1 hour. Cut dough into quarters and form long rolls approximately 1-inch round. Cut cookies 1/3-inch thick onto ungreased cookie sheet. Bake at 325° for 20 to 25 minutes. Sprinkle with sugar; store in closed container.
Boil chicken until done. Debone and chop. Save 3 cups of broth. Mix chopped chicken with rice, soup and broth. Add celery, onions and mayonnaise. Mix cereal with melted margarine. Pour over chicken mixture. Bake in casserole dish at 350° for 30 minutes.
Mix. Make crust and pat into bottom of 9 x 13-inch pan (lightly greased with margarine). Bake at 375° for 15 minutes. Let cool.
Brown meat slightly. Add vegetables and simmer together in butter. Blend in flour (sprinkle over). Add clam juice and chicken broth to make 2 quarts. Simmer 1/2 hour. Add half and half, clams and salt and pepper to taste. Makes 3 1/2 to 4 quarts. Freezes well.
Mix the ingredients. Shape into small balls. Roll in medium-cut coconut or crushed peanuts.
Cut elephant into bite-sized cubes (this takes about two months). Add enough brown gravy to cover. Cook over kerosene fire for 4 weeks at 465°. Yields about 3800 portions. If more guests are expected, add the rabbits. However, add rabbits only if necessary, as most people do not like hare in their stew.
Cook chicken until done and chop. Put drained broccoli in bottom of casserole and cover with chicken. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken and broccoli. Cover with cheese, butter and bread crumbs. Bake at 350° for 30 minutes.
Melt butter over low heat. Add milk and sugar and mix well. Boil for 3 minutes. Remove from heat. Add Marshmallow Creme and peanut butter. Mix thoroughly. Pour onto lightly buttered platter. Cook for 1 hour.
Mix dry dressing, milk and mayonnaise with wire whip. Use only 1/2 cup of this mixture and add softened cream cheese. Mix well with fork/whip. Fold in Cheddar cheese and mix well. Form balls (1 large or 2 small) and roll in nuts or bacon bits. (May be frozen.)
Do not stir. Put in microwave until butter melts. Stir in a teaspoon of vanilla and nuts. Put in freezer for 15 minutes.
Combine fruit and marshmallows. Fold in whipped cream, coconut and pecans.
Knead all ingredients until a dent made with your fingers fills quickly. Let rise until doubles in bulk (about 3 hours). Place in pans. Let rise until double in bulk (about 1 hour). Bake in 350° oven.
In large saucepan, blend first 5 ingredients well. Stir in 10 cups water. Cook on medium-high heat and stir until thickened and bubbly. Cook an additional 2 minutes. Add lemon juice and, if desired, food coloring. Add the apples to sauce. Stir constantly and bring mixture up to rolling boil. Cook 1 minute at a rolling boil. Keep saucepan on the burner and ladle mixture into sterile jars, leaving 1/2-inch headspace. Process in boiling water bath 25 minutes for pints or quarts.
Cook vegetables as directed. In a medium size bowl, melt margarine for 30 seconds in microwave. Add flour, pepper, dill and parsley. Add bouillon and mix with wire whip. It will be a thick paste. Add milk and stir. Microwave on High for 2 minutes. Stir again. Microwave again for 2 minutes. Stir in cheese and microwave again for 1 minute. Sauce should be smooth and medium thick. Pour over vegetables in a casserole dish. Add croutons, 8 tomato wedges and sprinkle with paprika. Reheat in microwave as needed.
Mix eggs, melted margarine, sugar, salt, dark syrup and vanilla together. Put pecans in bottom of unbaked pie shell. Pour syrup mixture over the pecans. Bake at 350° until done, about 40 minutes.
Mix all ingredients together except crackers and butter. Pour into greased casserole dish. Mix butter and crackers and sprinkle over top. Bake at 350° for 30 minutes.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of the dough at a time, 1/8 inch thick on floured board. Transfer rounds with spatula to a piece of wax paper that is heavily coated with granulated sugar. Turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with a fork 3 or 4 times. Bake 7 to 9 minutes. Cool. Put cookies together in pairs with creamy filling.
Mix first 4 ingredients on high speed for 10 minutes. Add chocolate chips and chocolate bar. Pour into greased, floured Bundt pan. Bake 1 hour at 325°.
Preheat oven to 375°. Grease and flour 10-inch Bundt pan. Prepare, bake and cool cake, following package directions. Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting; refrigerate. Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to make brown frosting. Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole for stem.
Cook macaroni according to package directions. Drain and stir in butter. Add the remaining ingredients and stir gently. Serves 8.
In large skillet, cook chicken, coated and chopped into squares. At the same time, start cooking pasta as directions on box say. Toss pasta together with walnuts and margarine. When chicken is browned, prepare pasta on dish and serve chicken on top. Pour pasta sauce over dish and garnish with sesame seed and basil. Serve with Chardonnay.
Preheat oven to 350°. Mix all ingredients together. Press into an 8 x 4-inch loaf pan. Bake 1 hour. Drain and let stand for 5 minutes. Serves 8.
Preheat oven to 350°. Cream butter with peanut butter and sugar. Add egg and vanilla. Beat until light and fluffy. Sift flour, salt and soda over creamed mixture; blend thoroughly. Form into 1-inch balls. Place on a greased baking sheet. Press flat with a fork. Bake in a moderate oven for 12 to 15 minutes. Makes 3 dozen cookies.
Cook potatoes in a small amount of water until soft. In a large bowl, cream potatoes with butter and milk until smooth. Add all other ingredients, shredded cheese last and cream until smooth (mixture will be runny). Pour into a buttered baking dish. Refrigerate overnight or several hours. Bake at 350° until golden brown and no longer runny in the middle. In a flat baking dish, bake about 40 minutes. In a taller dish, about 1 hour. Serves 8.
Mix 1 cup sugar, flour, baking powder and eggs together. Stir in dates and walnuts and spread into a greased 9 x 12-inch pan or small cookie sheet. Bake 50 minutes at 250°. Cool. Break in small pieces on large platter or pan. Mix oranges and 1/2 cup sugar together and let stand 1/2 hour or more. Add the mixture to the broken pieces. Top with the bananas and whipped cream. Decorate with maraschino cherries. Serves 6 to 8.
In large bowl, beat 1 egg slightly and add vanilla and fruit cocktail. Then mix dry ingredients and add slowly. Mix well. Pour into ungreased pan and top with brown sugar and nuts. Bake 40 minutes at 350°. Top with whipped cream.
Cream sugar, Crisco and Miracle Whip. Add eggs, one at a time. Add flour and milk alternately. Add vanilla flavoring and salt. Bake 1 hour or 1 hour and 20 minutes.
Mix the following together and bring to a boil: oil, vinegar, tomato soup, sugar, pepper, salt, salad mustard and Worcestershire sauce. After boiling, let cool. Layer carrots, then peppers and onions. Repeat and pour sauce until gone. Make sure it covers completely. Let chill overnight.
Saute sausage, hamburger and onion over medium heat until browned. Combine all ingredients in crock-pot. Cook on simmer or low heat. Stir occasionally. Serve with tortilla chips.
Mix together taco seasoning, salt and garlic powder. Add chicken to coat. In shallow glass baking pan, place chicken. Cover with wax paper. Microwave on High for 5 minutes. Turn. Uncover and cook 5 minutes. Place tomatoes, olives, onion and chilies over chicken; pour broth over all. Cover and microwave, turning once, on High about 12 minutes. Remove from oven; let stand, covered, for 5 minutes. Return to oven for additional cooking if not fork-tender. Remove chicken to serving platter. Mix cornstarch and water; add to vegetables in dish and microwave for 3 minutes, stirring every minute until thick. Pour over chicken. Top with sour cream and chips.
In a mixing bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. Pour into 4 greased mini loaf pans. Bake at 350° for 45 minutes or until tested done.
Preheat oven to 350°. Use a 2 1/2-inch (6.5 cm) deep loaf pan that is about 9 1/4 x 5 1/4-inch (23.5 x 13 cm) in size. Line bottom of pan with waxed paper of exact size. Butter waxed paper and side of pan. Mix beaten eggs with sugar. Add oil and whisk to incorporate. Sift flour with baking powder and soda. Add 1/3 to egg batter and beat well. Repeat for remaining flour. Stir in figs, rum and pecans. Pour batter into mold and bake in the middle of oven for 55 to 60 minutes. When cake is done, remove and let cool slightly before unmolding. Finish cooling on wire rack.
In a mixing bowl mix together the above seasonings. Boil pork chops in water for 10 minutes. Drain and pat dry. Put pork chops in casserole dish. Pour all the ingredients over the pork chops. Put lid on dish and cook on 350° for 30 minutes.
Place on buttered 10 x 6 x 2-inch baking dish the apples and sprinkle with the salt, cinnamon and water. Mix the sugar, butter and sifted flour. Drop mixture over apples. Bake in a 350° oven for 40 minutes. Makes 6 servings. Serve with vanilla ice cream.
Heat Mexican Meat separately from beans. On each plate, layer chips, meat, then beans, lettuce, tomatoes and cheese preference to taste.
Peel apples, cut in halves and core. Roll out biscuits until thin. Wrap each half in a biscuit. Place in a baking dish. In boiler, heat 2 cups water, 2 cups sugar, 1 stick oleo and 1 teaspoon cinnamon. Heat until margarine is melted. Pour over apples. Bake at 325° to 400° for 45 minutes. Baste with juice every 15 minutes.
Heat first 2 ingredients in pan until thick like mashed potatoes. Whip and chill. Place last 3 ingredients in bowl. Add flour mixture. Beat until smooth. Spreads better when freshly made. Then refrigerate.
Put canned tomatoes, chopped onion, celery seed, sugar, bay leaf and whole clove in saucepan. Simmer, covered, for 10 minutes. Make white sauce of butter or margarine, flour, salt, pepper and milk. Force tomato-seasoning mixture through strainer or food mill to make tomato puree. Stir puree slowly into white sauce and heat for 1/2 minute. Serve immediately in hot soup bowls and garnish with croutons, parsley flakes or chopped chives.
Place margarine in 2 quart 12 x 7 glass baking dish. Microwave on ROAST for 1 minute or until melted. Cut steak into serving pieces. Combine flour, salt, pepper in plate. Coat meat in seasoned flour. Arrange seasoned meat in melted margarine. Cover with glass lid or plastic wrap.
Mix all ingredients. Pour into 2-quart casserole. Bake at 350° for 45 to 50 minutes.
Cook pasta according to package directions. Drain immediately and return to pot. Add olive oil and toss to coat. Stir in evaporated milk, cheese, garlic and basil. Cook over medium heat until bubbly, stirring constantly. Do not over-cook (or the pasta will absorb the sauce). The mixture should be creamy.
Cut butter into the flour; add egg yolks and sour cream mixed with salt and rum. The dough should not be so wet that it will stick to the floured board. If too wet, add a little more flour. Beat the dough against the board until bubbles appear, then set aside covered for 30 minutes. Working with small amount of dough at a time, roll out to a sheet 1/8-inch thick. Cut into long strips, about 1 inch wide by 4 inches long, cutting end diagonally. Makes a slit 2-inches long in center of each strip and pull end through the slit.
In a food processor or electric mixer, combine all of the ingredients. Roll into logs; cover and refrigerate until firm. Grease a cookie sheet. Slice in wafers and place on the cookie sheet. Bake in a 350° oven for 12 minutes.
Combine flour, wheat germ, milk, corn meal, sugar and bouillon. Add shortening and work until mixture resembles coarse corn meal. Add egg and water. Mix well. Knead until smooth and elastic. Roll out 1/2-inch thick. Cut in irregular shapes or use cookie cutter. Microwave 5 to 6 minutes on Medium-high. Turn cookies over; microwave 2 to 3 minutes. Cookies will be firm and dry to touch. As they cool, they will get crisp.
Brown meat. Add onions and cook until tender. Add garlic, tomato sauce and enough water to make about 2 quarts sauce. Simmer for at least an hour. Strain the meat from sauce. Make a gravy of the sauce with the cornstarch, not real thick. Add more water if too thick.
Saut the onion in oil in a medium skillet over medium heat until tender. Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes. Pour the mixture into 1 1/2-quart baking dish. Stir in 2 cups of the Monterey Jack, the cream cheese, cream and olives. Sprinkle with the pecans. Bake, uncovered, at 350° for 15 minutes. Cover with foil and bake for 15 minutes longer. Sprinkle with remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups.
Poach fish in some water, vinegar and peppercorns until it flakes. Remove, drain and flake. Saute ham or bacon in margarine. Add vegetables and continue until these are softened. Add milk and soup. Continue heating while stirring, but do not allow to boil. Add the fish and heat a few more minutes. May also be served cold.
Cook and crumble sausage with onion. Stir in picante sauce and cumin. Quickly fry each tortilla in oil to soften, about 5 seconds on each side. Drain on paper towel. Put about 2 teaspoons of meat mixture. Roll and place, seam side down, in a 13 x 9 x 2-inch baking dish. Pour remaining picante sauce over enchiladas. Top with cheese. Bake at 350° for 15 minutes, or until hot. Top with guacamole or tomatoes, if desired. Makes about 6 servings.
Combine sugar, milk, butter and cocoa. Bring to a rolling boil; cook for 1 minute, stirring. Remove from heat; quickly add remaining ingredients. Stir well. Drop by teaspoon on wax paper. Let stand about 1/2 hour. Makes about 3 dozen.
Mix first 6 ingredients. Add tomato wedges, sliced cucumbers, green pepper and sliced onions. Will keep keep several weeks in the refrigerator.
Combine pineapple and marshmallows. Let stand overnight. Add nuts and fold in Cool Whip. Serve.
Combine and mix 2 minutes on medium speed. Press into 9 x 13-inch baking pan. Bake at 350° for 5 minutes.
Grease shallow baking dish. Mix all ingredients, stirring well. Pour into baking dish. Top with crushed Ritz crackers (about 2 handfuls). Melt 1 stick of butter or oleo and put on top of crumbs. Bake at 350° for 40 to 45 minutes.
Cover and chill all of the ingredients. Amounts of mayonnaise, sour cream, etc. can be adjusted so sauce is not soupy!
Combine ingredients with electric mixer, adding eggs one at a time. Add nuts and carrots last. Pour into baking pan (oblong, angel food or 2 layers). Bake at 350° for 40 minutes for layer or 1 hour and 20 minutes for angel food pan.
Cook 5 minutes. After it starts to boil, stir continuously. Remove from heat, add 1 jar Hip-O-Lite (or any other marshmallow cream) and 1 pint of peanut butter. Stir until thick; pour immediately into greased pan. Let cool, then block out.
Place ulu cubes in 2-quart baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake, uncovered, in 375° oven for 45 minutes or until tender.
Sift flour, baking powder, soda, salt and spices. Mix zucchini and eggs together, add oil, sugar and vanilla. Now add the sifted dry ingredients. Put in two greased loaf pans. Bake 30 minutes at 400°.
Drain pineapple and put in casserole dish. Crumble buns over pineapple. Mix margarine with sugar. Add eggs and mix well. Pour this mixture over buns and pineapple. Let set 30 minutes, then bake at 350° for 30 minutes or until lightly browned. Serve warm or cold.
Cream shortening and butter; add sugar and egg yolks (one at a time). Add flour, soda, milk and vanilla. Add coconut and nuts. Fold in egg whites. Bake at 350° for 35 minutes.
Saute onions and celery in butter or margarine. Add remaining ingredients except rice. Simmer until thickened. Add rice; spoon into a 2 quart casserole. Bake at 350° for about 30 minutes. Yields 6 to 8 servings.
Arrange chicken in single layer. Combine all other ingredients and pour over chicken. Bake, uncovered, about 1 hour at 400°. Good over rice.
Cream sugar and butter. Add eggs and beat well. Add vanilla, salt, chocolate syrup, flour and walnuts. Pour into greased and floured cookie pan. Bake 25 to 30 minutes at 350°. While brownies are baking, prepare following frosting.
Put egg whites into a 3-quart mixing bowl. Put the next 5 ingredients into a saucepan. Stir thoroughly over medium heat. Cook to hard ball stage. Do not stir. Remove from heat to cool while beating egg whites until stiff. Slowly add the syrup, beating thoroughly. Beating must continue until candy is past the pulling stage and starts to get creamy and holds shape. Add vanilla and nuts (optional) until candy holds swirls. Quickly drop candy from spoon into mounds on waxed paper.
Beat eggs and vanilla in bowl. In another bowl, mix sugar, flour, baking powder and salt. Add fruit and nuts into this mixture. Blend fruit mixture into egg mixture. Add this mixture to flour mixture. Grease a 5 x 9-inch loaf pan. Line pan with brown paper bag and grease it. Pour batter and spread evenly. Bake at 325° for 1 hour and 30 minutes or until done. If desired, sprinkle with shot of whisky over top of cool cake. Freezes well, wrap in foil to freeze. Don't put liquor on, if freezing.
Dice round steak into small cubes. Put in large pan or skillet with small amount of oil. Brown this and all the chopped onion. Add enough water to cover meat. Add 1/2 can tomato sauce. Cover; simmer for 30 minutes. Add the green chilies. Cover; simmer for 30 minutes more. Thicken with cornstarch, if you wish. Use over tortillas, as a filler for burritos, chips, etc.
Cook chicken first. Take chicken out and cook rice in same pot. When rice is done, cut all ingredients into small or medium pieces and let it cook until desired doneness.
Cook sugar, syrup, milk and chocolate together until it forms a soft ball when dropped in cold water. Remove from heat and add butter. Cool until you can hold your hand on bottom of pan. Add vanilla (and nuts) and beat until creamy. Pour onto buttered platters. Cut in squares when cool.
Mix together the caramel topping with the softened cream cheese. Pare and slice apples just before serving. Sprinkle a little lemon juice on them to retard the browning of the apples. Makes 24. Can be made a couple of days ahead.
Boil chicken, debone and remove skin. Cut into small pieces and place in large skillet. Add all ingredients and simmer for about 20 minutes. Keep stirring and adding a little water. The ingredients listed are to your taste. You can also use dark meat if you prefer. The chicken will shred as it simmers and you stir. It's delicious!
Mix honey, mayonnaise and mustard. Chill. Serve on mixed green salad.
Mix dressing together. Let set. Break noodles (do not cook). Mix together with cabbage, sunflower seeds, almonds and onions. Add dressing. Mix and refrigerate for at least 2 hours. Serves 10.
Mix dry ingredients (sugar, flour, salt, soda, baking powder and cinnamon). Add oleo, eggs and vanilla butternut flavor; add zucchini. Add nuts and raisins.
Mix flour, salt and cream of tartar in saucepan. Add all other ingredients. Cook, while stirring, over medium-high heat for 3 minutes or until mixture pulls away from sides of pan. While still warm, knead on counter for 1 minute. Store in airtight container. Makes enough for 5 to 6 children.
Preheat oven to 425°. Clean and remove stems and scoop out small amount of pulp from mushrooms. Chop stems and pulp. Combine butter, onion and cheese. Sprinkle salt on mushroom caps. Stuff with filling; mound up on top. Place mushrooms in greased baking dish. Pour cream in bottom. Bake for 15 minutes. Remove mushrooms from cream; keep warm. Pour cream into saucepan. Heat until reduced to half. Add crab meat; spoon over mushrooms.
In medium saucepan, mix milk, butter, cocoa and sugar; bring to a boil. Boil 1 minute. Remove from heat. Add peanut butter, oats and vanilla. Drop by teaspoons onto wax paper; let cool.
Mix together all ingredients except cheese. Pour half of mixture in greased deep 9-inch square dish. Sprinkle with half the cheese. Add remaining batter. Top with remaining cheese. Bake in preheated 350° oven for 45 minutes. Very good with chili beans.
When beans are done, mash 1 cup beans per pound and return to pan. Liquid should be soupy.
Cook spinach or broccoli a few minutes. Drain. Beat egg; add mushroom soup, cheese, mayonnaise and onion; add spinach or broccoli.
Crush Oreo cookies in a plastic bag. Beat milk, pudding mix and Cool Whip. Add cream cheese and beat until fluffy and creamy. Use 8 or 10 new small flowerpots. Put 1/3 pudding mix and cookies for 3 layers. Scatter final layer of cookies to look like dirt. Place a silk or plastic flower in center of each. For children, use gummy worms.
Combine all ingredients. Beat until fluffy. Chill slightly. Shape into balls. May roll in nuts of some kind.
Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tablespoons sugar onto a flat plate. Dip the rims of 4 to 6 wide-mouthed glasses into juice, then into sugar and set aside.
Day ahead, cook and season dried kidney beans. Cook just until tender. Drain. Refrigerate overnight. Prepare limas as package directs. Drain. Set aside. In large bowl, combine cooked kidney beans, undrained pork and beans and cooked limas. Stir in remaining ingredients. Turn into steam table pan that has been pan sprayed. Bake covered in 350° oven for 1 1/2 hours. Uncover. Stir and return to oven. Bake additional 1 hour.
In a large pot or Dutch oven, brown sausage meat (out of casing) with chopped onion until brown. Drain off drippings. Add beef broth, water, wine, tomatoes, tomato sauce, basil and parsley. Bring to a boil and let simmer for 1/2 hour. Skim any fat off. Add carrots and cook about 10 to 15 minutes. Add zucchini and cook 5 to 10 minutes until vegetables are tender.
Mix all of the ingredients together except the candied fruit. Spoon mixture into paper candy cups. Garnish with pieces of candied cherries and pineapple. Chill until firm.
Mix all ingredients together except cheese. Marinate chops in marinade and let stand at least 2 hours (ideally overnight or all day in refrigerator). Grill or broil to desired doneness on each side. Do not overcook. Immediately place 2 tablespoons of cheese on top and let melt. Serve with a hearty red wine, salad and crusty bread.
Place mice in cage with elephant; wait 10 minutes for elephant to have	heart failure. If elephant has not been subdued by his fierce opponents by this time, get more mice. When the elephant has been sufficiently pronounced dead, wash and prepare for service.
Mix cookies and melted butter. Press into bottom and sides of 9-inch pie plate to form crust. Chill. When chilled, add softened ice cream and freeze.
Cook broccoli in boiling salted water until tender; drain. Arrange stalks in greased oblong baking dish. Place turkey on top. Combine soup, mayonnaise, lemon juice, and curry powder; pour over turkey. Sprinkle with cheese. Combine crumbs and butter; sprinkle all over. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Trim with pimento strips. Serves 6 to 8.