HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, stir together the flour, granulated sugar and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. Press the mixture evenly into a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 15 to 18 minutes or until lightly browned; set aside.
Crust: Blend together flour, peanuts and butter; press into 9 x 13-inch baking dish. Bake at 350° for 20 minutes; cool. Cream peanut butter, cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread on cooled crust. Beat both puddings with milk and spread on top. Cover with layer of Cool Whip and shred Hershey candy bar on top. Sprinkle chopped peanuts on top, if desired.
Mix water, butter and broccoli in skillet, boil for 3 minutes, remove from heat and add rice, Cheez Whiz and cream of celery soup.
Sift flour and salt together. Mix in shortening, and add water a little at a time. Blend all together, roll out and use as desired.
In large bowl, sift flour, sugar and salt. Add shortening. Beat egg in a 1-cup measuring cup and finish filling with cold water. You can use blender or knife, but works better to use your hands.
Sift together dry ingredients and set aside. Mix together remaining ingredients. Add flour mixture. Bake 1 1/2 hours at 325°. Use tube pan.
In bowl on medium speed mix the first 6 ingredients. At low speed add flour, baking powder, soda, and salt. Shape in 1 inch balls. Roll in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Sort, wash and soak peas overnight. Brown sausage. Add onion; cook until tender. Drain. Drain peas well; stir in sausage and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 hours. Add more water if necessary.
Put water, butter and salt in saucepan and bring to a boil. Pour the flour into the ingredients and remove from fire and stir until dough does not stick on the sides of the pan, then add the eggs, one at a time, beat each time (by hand do not use the mixer). Drop on greased cookie sheet by a tablespoon heaped for each puff. Bake at 400° for 40 to 45 minutes (but do not open oven door).
Combine ingredients in large coffee pot. Heat to serve. Stir often until red hots dissolve.
Cream the butter and brown sugar. Add flour and nuts. Mix. Pat into a 9 x 13-inch pan. Bake at 375° for 10 to 15 minutes. Cool.
Mix jello in 2 cups of hot water; let jell. Add drained, crushed pineapple. Jell completely.
Grease and flour 9 x 13-inch pan. Cream sugar, oleo and eggs; blend well. Alternately add sour cream and vanilla with combined flour, baking powder, soda and salt to the egg mixture; blend well. Pour 1/2 the batter on the bottom of the pan. Spread pie filling on top and then add the rest of the batter. Mix together 1/2 stick oleo, 1/2 cup sugar, chopped nuts, 2 tablespoons flour and cinnamon like pie crust; refrigerate 10 minutes; then sprinkle on top. Bake at 350° for 50 minutes. Serves 12.
Combine all ingredients except cheese and chips. Pile lightly in casserole or individual baking dishes. Sprinkle with cheese and chips. Bake in preheated oven at 400° about 20 minutes or until mixture is heated and cheese is melted.
Blend flour, eggs, sugar and margarine. Add milk and vanilla and mix. Stir in coconut. Pour into a cold buttered iron skillet. Bake in medium oven at 300° for 30 to 40 minutes or until a knife inserted in pie comes out clean.
Combine zucchini, onions and salt; mix well. Let set overnight. Drain. Rinse with cold water; drain again. Combine drained vegetables, vinegar, sugar, spices, cornstarch and pepper; mix well. Bring to boiling; lower heat and simmer (uncovered) for 30 minutes or until desired consistency. Stir occasionally. Seal in jars. Process in boiling water bath for 5 minutes. Makes 6 to 8 pints.
Cook and stir chicken in 1/4 cup of the salsa in large nonstick skillet over medium-high heat 8 minutes or until chicken is cooked through.
Cook zucchini in salted water until tender. Preheat oven to 350°.
Cream all ingredients together. Roll out on floured board, cut into strips. Bake at 350° for 10 to 12 minutes. Makes enough for large party.
Mix cream cheese and eggs; blend in sugar. Add vanilla; blend well. After mixing, pour into the pie crust. Bake for 40 minutes or until the center is set at 350°. It may depend on your stove. Myself, I like 325° for 40 to 45 minutes.
Preheat oven to 450°. Thaw pie crust as package directs. Prick bottom and sides with fork. Bake on cookie sheet 5 minutes. Remove from oven. Distribute tuna over bottom of pastry shell. Sprinkle cheese and onion over tuna. Beat together eggs, milk, lemon juice and seasonings. Pour over tuna mixture. Bake on cookie sheet 15 minutes. Reduce oven to 350° and bake an additional 12 to 15 minutes or until top is golden. Serves 6.
Slice into franks 1/4-inch pieces. Melt butter in saucepan. Add flour, stirring constantly, until smooth. Add milk gradually, stirring until thickened. Add tomatoes, stirring, then cheese. Stir until sauce is thickened and cheese melted. Add salt and pepper and fold in franks. Heat and pour over toasted buns (or rolls).
Cook applesauce and 1 cup sugar for 20 minutes on medium heat. Add remaining ingredients. Cook on low to medium heat for 10 minutes, stirring frequently. Pour into scalded jars and seal. Early transparents and Lodis make the best apple butter.
Wash cukes. Soak whole cukes for 1 week in 1 pint of salt per gallon of water (approximately 2 gallons), enough to cover the cukes. After 7 days, wash and cut in 1/4 lengthwise. Soak overnight in alum and enough water to cover cukes. Next, rinse and pour boiling water over them and let stand until cool. Drain. Bring to a boil sugar and vinegar and 1 tablespoon spice per quart of vinegar. Pour over cukes. Let stand overnight. Drain and heat vinegar and pour over again. On third day, drain and heat. Add cukes and heat. Put in jars and seal.
Put alternate layers of beets, eggs and onions into a wide mouth jar; to beet juice, add vinegar, salt, sugar and pickling spice. Boil 5 minutes and pour over eggs. Add enough water to completely cover eggs. Let stand a couple of days. Will keep several weeks in refrigerator.
In a large skillet brown ground beef in oil. Add garlic, onion, tomato paste, water and salt and pepper to taste. Simmer 30 minutes, stirring occasionally.
Mix rice with ground chuck. Add egg, salt and pepper. Shape into small round balls. Cook 40 minutes at 350°. While baking, combine ketchup, mustard and brown sugar in a saucepan, then heat 20 minutes, stirring well. When meatballs are done, cover with sauce and serve hot.
Fill blender container to the top with vegetables. Add cold water just to cover vegetables. Cover container. Follow blender instructions; run long enough to chop vegetables, about 3 to 4 seconds. Pour mixture into strainer; drain thoroughly. Repeat with remaining veggies.
Saute onion slices in a nonstick fry pan until soft and slightly browned. Add yogurt, dill weed and salt. In a separate bowl, combine flour, cornmeal, sugar, baking powder, oil, skim milk and egg white. Mix well. Add corn and Tabasco sauce. Pour batter into a lightly vegetable sprayed 9-inch square pan. Spread onion mixture over batter. Sprinkle Parmesan cheese over onions. Bake for 25 to 30 minutes at 450°. Cut into squares. Makes 9 servings.
Put half the first 4 ingredients in a bowl. Blend well and add evaporated milk, dates and pecans. Mix together and spread in the bottom of a 10-inch pan. Spread cranberries on top of oat mixture. Mix the rest of the ingredients together and sprinkle evenly over the cranberries. Bake at 350° for 1 hour or until done. Serve hot or cold.
Soak dried fruit until soft. Add some sugar and cinnamon to taste; cook on low until tender. Let cool. Roll out a biscuit into a round. Put a heaping tablespoonful of filling on one half of pastry and fold over, crimping around open edges with a fork. (If you moisten inside of edges before crimping, it will hold together better.) Fry in a skillet on medium with about 1 inch of oil until brown. Drain on a paper towel.
Preheat oven to 350°. In a skillet, brown beef and drain. Stir in beans, tomato sauce, taco seasoning and 1/2 cup water. Bring to a boil, reduce heat, simmer, covered, for 10 minutes. In a 12 x 7 1/2 x 2-inch baking dish, layer half of the taco shells, half of the meat mixture and half of the cheese. Repeat the layers. Bake, uncovered, for 30 minutes. Let stand 10 minutes before serving.
Sift flour. Measure and resift with baking powder and salt. Add eggs to brown sugar, one at a time, beating in well. Add flour mixture gradually; mix thoroughly. Add vanilla and nuts. Pour into a greased and floured 9 x 12-inch pan. Bake at 300° for 35 to 45 minutes. Let cool. Cake will fall as it cools. Cut in squares. Top with whipped cream.
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover and chill at least 1 hour. Cut into shapes. Place on ungreased baking sheet. Sprinkle with colored sugar or decorating candies. Bake 6 to 8 minutes until very lightly browned. May frost after baked if you did not add sugar.
In medium skillet, cook chicken and onion in hot margarine over medium-high heat for 8 minutes, turning chicken to brown evenly. In small bowl, stir together orange juice, sherry, brown sugar, parsley, orange peel, savory and mace. Pour over chicken in skillet.
Combine milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream or topping. Spoon approximately 1/3 of this mixture into a 2 1/2-quart glass bowl. Layer vanilla wafers, then bananas and pudding until ending with pudding mix. If you have extra Cool Whip or whipped cream, put this on top. Chill before serving.
Heat oven to 300°. Mix egg white and nuts, stirring until all are coated and sticky. Mix sugar and cinnamon together; sprinkle over the nuts, stirring until evenly coated. Spread on ungreased baking sheet. Bake 30 minutes. Makes about 2 cups.
Place sugar, milk and cocoa in large saucepan. Bring ingredients to a slow boil. Remove pan from heat and add remaining ingredients. When cool, shape mixture into balls and place on waxed paper. Cool in refrigerator for a few hours.
Use a 3-quart saucepan. Combine flour, cocoa, sugar, milk and eggs; mix well. Cook until mixture is thick; remove from heat. Stir in butter and vanilla. Stir until butter melts. Return to stove. Stir constantly for 2 minutes more. Pour into cooled, baked pie shell. Top with Cool Whip.
Wipe chicken dry. Make a paste of the dressing mix, salt, butter, flour and lemon juice. Brush to coat chicken evenly. Stack and refrigerate several hours.
Bring water to boil in large boiler. Add beef bouillon and browned ground beef. Bring to a light boil and add all the ingredients except for the macaroni. Cook soup until all vegetables are done. Add macaroni and cook approximately 10 minutes. Enough soup to serve 8 hungry people.
Remove stem from spinach; wash leaves thoroughly and pat dry. Tear into bite-size pieces. Place spinach in a large bowl and set aside.
Cook squash in boiling water until just tender. Drain very well. Put in buttered casserole. Saute onions in butter. Stir in sour cream and cheese; cook just until cheese melts. (Do not boil.) Stir in oregano, salt and pepper. Pour over squash. Sprinkle with Parmesan cheese and then paprika. Bake at 350° for 30 minutes.
Mix all ingredients together. Pat out into heavy iron skillet. Place cover on pan. Cook on burner at simmer for 15 minutes. Turn over and cook 15 minutes on other side.
Reserve 3 cups white flour. In large bowl, mix remaining flours, sugar, salt and yeast. Stir hot water into flour mixture to form firm dough. Mix in reserved flour as needed. Knead until smooth and elastic, 8 to 10 minutes. Cover and let rest 10 minutes. Divide dough in half. Roll out to 10 x 15-inch rectangle. Roll up, pinch edges and taper ends. Place in French bread pan or on corn-mealed baking sheet. Let rise to double, 35 to 40 minutes.
Skin braunsweiger; mash with fork. Beat in catsup and Worcestershire sauce. Place on waxed paper; shape into 9-inch long roll. Refrigerate until firm. Remove paper and place on tray. Frost entire surface with cream cheese; thin cheese with small amount of milk, if necessary. Sprinkle top with parsley and paprika. Serve with cocktail crackers.
Smash shrimp with fork; mix with other ingredients and chill. This is great with crackers or chips.
On wax paper stir together flour, baking powder and salt. In a medium saucepan or metal bowl over low heat melt the margarine. Off heat stir in the oats, sugar and vanilla. In a small bowl beat the egg whites only until frothy; stir into the oats mixture. Stir in the flour mixture in 3 additions alternately with the milk, just until blended. Stir in the raisins and nuts. Drop by level tablespoonfuls a few inches apart onto lightly greased cookie sheets. Bake in a preheated 375° oven until lightly browned on undersides, 10 to 12 minutes. Makes about 4 dozen.
In a small mixing bowl, stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. Knead the last of the powdered sugar with your hands. Add food coloring. Knead until food coloring is evenly distributed.
Dry the pork and paint it with mustard. Coat it with brown sugar. Saute the Mirepoix vegetables. Brown the pork in oil. Sprinkle the baking pan (Dutch oven*) with the Mirepoix, then place the pork on top of it. Pour heated bourbon into the pan and flambe it (carefully). Add stock, then cover and cook at 350° for 30 minutes per pound. An internal temperature of 145° to 155° should be reached. Use a thermometer. Remove from oven and place roast on platter to rest about 15 minutes prior to carving. While resting, cover and keep it warm. Strain liquid from pan and degrease it. Reduce it slightly in saucepan, then whisk in the cornstarch to sauce consistency. Season it to taste and add cognac and lemon juice to taste. Carve roast; pour the sauce over it and pass remaining sauce.
Arrange chicken in single layer (skin-side down) in shallow baking dish (12 x 8 x 2-inch). Dribble butter or oleo over chicken. Bake in a 400° oven 20 minutes. Turn chicken; bake 20 minutes more. Stir soup; pour over chicken. Sprinkle parsley on top. Bake 20 minutes more. Makes 4 to 6 servings.
Tear chicken into bite size pieces. Place in bottom of ungreased casserole dish. Pour vegetables over chicken. Mix milk and soup; pour over vegetables.
Cream together the butter, peanut butter and sugars until smooth and creamy. Add eggs, milk and vanilla; blend well. Sift together the flour, baking soda, salt and cinnamon. Stir into creamed mixture. Blend in oats and raisins. Drop by tablespoonfuls onto greased baking sheets, about 2 inches apart. Bake at 350° for 15 minutes, or until done. Makes about 3 dozen cookies.
Combine first four ingredients in Dutch oven or 1 large boiler. Bring to boil; cover and reduce heat. Simmer 30 minutes. Stir in water and milk. Heat thoroughly.
Boil macaroni until tender; chop onion and green pepper and saute in butter. Pour boiling water over tuna to remove excess oil. Break in pieces; place in a large casserole. Add mushroom soup and sauteed onion and green pepper. Drain macaroni and add. Stir in milk and seasoning. Mix well. Bake 50 minutes in a moderate 375° oven.
Mix flour, sugar, baking powder, salt, margarine or butter and eggs by hand until soft. Divide in half. Put one-half in refrigerator. Spread dough into ungreased large pan and then pour pie filling over dough. (Note: Any pie filling flavor can be used.) Sprinkle cinnamon and sugar over filling. Take the rest of the dough and break over top of filling. Bake at 400° for 15 minutes. Lower oven temperature to 350° and continue to bake for 45 minutes (1 hour all together).
Place cut up chicken, skin side up, in a 13 x 9 x 2-inch pan. Slightly drain tomatoes and mix with remaining ingredients. Pour over chicken. Bake at 375° for 1 hour. Turn and sprinkle 1/4 cup Parmesan cheese. Bake another 1 hour.
Blend butter, sugar and vanilla in bowl. Add beaten eggs. Combine flour, cocoa, baking powder and salt. Gradually add to egg; mix and blend well. Spread in greased 8-inch pan. Bake 40 to 45 minutes at 350°. Cool and cut in squares.
Stir-fry vegetables in margarine until crisp-tender. Stir Velveeta light cubes, milk and lemon peel in saucepan over low heat until smooth. Pour Velveeta light mixture over pasta and vegetables. Season with pepper as desired. Makes 6 servings. Prep time: 10 minutes. Cooking time: 15 minutes.
Blend sugar, salt and spices, lemon rind and butter. Toss apples in mixture. Arrange in pie crust.
Soak 1 envelope plain gelatin in 1/2 cup cold water. Dissolve 1 cup hot water and then add 2 cups sugar. Have ready the pineapple juice, lemon juice and orange juice. Add 3 cups cold water. Pour into gelatin mixture. Put into ice cube trays and freeze.
Mix together. Form balls the size of walnuts and bake on ungreased cookie sheet at 350° for 10 minutes or until lightly browned.
Fix lettuce as for salad. Add tomatoes, cheese, onion and beans. Toss. Pour dressing over salad and toss again.
Cut margarine into flour until crumbly. Add nuts. Press in a 9 x 13-inch	pan and bake at 350° for 20 minutes. Cool. Slice bananas over crust and arrange. Mix cream cheese and sugar until creamy. Stir Cool Whip and pour over bananas. Follow pudding directions on box and pour over cheese mixture. Let set in refrigerator. Spread Cool Whip	on and sprinkle with nuts.
Cut finer sized pieces of the partridge breast. Melt butter and add the lemon juice. Dip the partridge pieces in the butter mixture and spread out on a plate and let set for a few minutes. Roll the pieces in the bread crumbs. Dip the pieces in the egg and roll in crumbs again. Fry in fat until done, about 5 minutes.
Place sugar, cocoa, milk, and butter in medium saucepan. Bring to a boil over med-high heat. When center starts to bubble, time 2 minutes without stirring. Remove from heat. Add oats, peanut butter, and vanilla. Quickly mix together. Pour into a buttered 9 X 13-inch pan. Cool before cutting into squares.
In large skillet, melt butter. Add basil, lemon juice, garlic powder and seasoned salt. Blend well. Add fettuccine, broccoli, walnuts and Parmesan cheese. Toss to coat.
Melt chocolate and margarine together over low heat. Add sugar and stir. Add flour and mix. Add beaten eggs and mix. Add vanilla and walnuts. Bake at 350° for 25 to 30 minutes in a greased and floured pan. Cool and cut.
Preheat oven to 350°. Brown ground beef and onion together; add soup and water. Stir. Add rice and simmer for 5 minutes. Arrange cabbage in bottom of 9 x 13-inch buttered pan. Add carrots and cheese on top. Pour meat mixture over all. Do not stir. Cover and bake 1 1/2 hours.
Marinate Ranch beans in French dressing, preferably overnight. Prepare salad with lettuce and chopped tomatoes in a large bowl. Pour beans over salad in an even layer. Spread shredded cheese over beans in an even layer. Right before serving layer crushed Fritos over salad. Serve and enjoy!
Brown the meat with taco seasoning. Drain grease and spread in a 9 x 13-inch casserole dish. Layer refried beans, picante sauce and cheese soup. Bake at 350° in oven until cheese melts down into meat.
Preheat oven to 350°. Make cream sauce of butter, flour and milk. Add sauce to spinach and cheese, and beaten egg yolks; mix. Beat egg whites until stiff, but not dry. Fold into mixture. Pour in buttered casserole. Set in hot water. Bake 30 minutes. Let stand a few minutes after removing from oven. Serves 6.
Mix the first 8 ingredients together. Add oatmeal and flour. Add chocolate chips and nuts. Bake at 375° for 12 to 15 minutes.
Blend first 4 ingredients. Add remaining ingredients. Bake at 325° for 35 minutes in 9-inch cake pans.
Rinse and drain 2 of the cans of beans and put into a large soup pot. In a blender, pure the other 3 cans of beans with their liquid and add it to the soup pot. Then add the chicken broth, celery and onion soup mix and stir well. Cook on low heat 20 to 30 minutes. The longer this cooks, the thicker it gets. Add the liquid smoke just to flavor the cooked soup. Can use crock-pot on low for 2 to 3 hours. Serves 6.
In small bowl, beat butter, 1/2 cup sugar and salt until smooth. Stir together flour and cocoa. Gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of 9 x 9-inch pan lined with foil. `Beat cream cheese and 1/2 cup sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring until well blended. Pour 1 cup topping flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 cup at a time, over flavored batter.
Wash and core apples. Melt bacon drippings or desired fat in a heavy skillet and slice apple rings into melted fat. Sprinkle sugar over apples and cover. When thoroughly heated, lower flame and smother until tender. It is usually advisable to turn the apples once or twice during the smothering. Especially good with pork or ham as a side dish.
Combine sugar, white syrup and water. Cook until thread. Add peanuts and butter. Cook until light brown, stirring continuously. Don't scorch. Add vanilla and soda. Pour in a buttered pan. Cool. Break in pieces.
In double boiler, melt chocolate morsels. Stir in Eagle Brand milk. Remove from heat and stir in nuts and cereal. Spoon teaspoons on wax paper. Chill for 2 hours or until firm.
Beat cream cheese, sour cream and mayo until smooth. Spread on 12-inch serving platter. Cover with seafood sauce. Sprinkle with Mozzarella cheese, onion and tomatoes. Cover and chill. Serve with crackers.
Mix cake mix, margarine, milk and pecans. Press 1/2 of this mixture into a 9 x 13-inch pan and bake at 350° for 10 minutes. While this bakes, melt caramels with a small amount of water or milk to make easier to spread. Pour caramel mixture over baked portion of brownie mixture. Pour chocolate chips over caramels. Sprinkle other 1/2 of brownie mixture over this and bake for 20 minutes. Cut into squares and place on platter.
Immediately after deer is dressed, place meat in vinegar and salt water and soak overnight to remove strong taste or odors. Meat may then be frozen, if desired. Salt, pepper and flour the roast. Heat fat in a heavy skillet or roaster. Brown roast on all sides in hot fat. Add onions while browning. Add water; cover tightly and cook slowly on top of range until tender. Add potatoes and carrots about 20 minutes before roast is done, if desired. Yields 12 servings.
Wrap 7 or 8 beans in a half piece of bacon. Secure with a toothpick. Repeat with remaining beans. Place in pan and broil until bacon is done. Pour hot Vinaigrette Sauce over beans and serve. This dish can be prepared the night before and broiled the next day. Serves 8.
Remove mushroom stems. Chop stems and cook with onions in butter for a few minutes. Stir in ham, mustard, Worcestershire sauce and crumbs. Put stuffing in crowns and place in oven on foil lined cookie sheet until warm.
Whip cream cheese and peanut butter until soft and fluffy. Add sugar; beat well. Fold in Cool Whip. Pour into crust and top with chopped peanuts or shaved chocolate. Chill 3 hours.
In a large bowl, mix oil, eggs, water and pumpkin. Sift together flour, sugar, cinnamon and nutmeg. Add dry ingredients to first mixture and beat until smooth. Fold in nuts. Bake in loaf pan that has been greased. Bake at 350° for 1 hour.
Boil turkey legs in salt water until tender. Remove the meat and add water to make 3 to 4 cups broth. Bring to simmer with carrots, celery, onion and parsley. Simmer 20 minutes. Add water, if needed, to make at least 1 quart liquid. Add 1 cup Minute rice and meat from turkey legs.
Stir all together squash, chicken soup, onion or onion flakes and egg. Mix together margarine and dressing mix. Put dressing into squash mixture and keep enough out to cover top. Bake in a 2-quart dish at 350° for 30 minutes.