HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Cut in shortening. Add water (enough to make a stiff dough). On floured surface, roll 1/2 the dough out thin. Cut circles out big enough to fit the bottom outside of a muffin tin. Fit dough on carefully not to get holes. Make 12 shells. Put upside down on a cookie sheet. Bake at 450° until light brown. Remove shells carefully and place right side up on cookie sheet and bake 5 more minutes.
Cream together the margarine and brown sugar. Add the remaining ingredients; mix well. Drop onto ungreased cookie sheet; press flat with fork dipped in milk. Sprinkle with sugar. Bake at 350° until lightly browned, approximately 8 minutes. Makes 50 truly delicious cookies.
Beat eggs until thick and lemon colored. Add sugar and vanilla along with the sifted flour, cinnamon, baking soda, oil, sliced, unpeeled apples and nuts. Bake at 350° for 1 hour or until done. Sprinkle with powdered sugar.
Pour in unbaked pie shell. Bake at 350° until brown and set in the middle.
Mix sugar, peanut butter and oleo like dough and form into small balls. Melt both chocolates and paraffin in double boiler. Dip balls by toothpicks in the chocolate mixture and place on waxed paper. Refrigerate.
Combine butter, sugar, egg yolks, vanilla, salt and flour. Roll into 1-inch balls. Dip in egg whites. Roll in nuts. Place on greased cookie sheet. Make thumbprint. Bake at 350° for 15 minutes. Fill with your favorite filling (jams, jellies, decorator frostings, etc.).
Cook bacon. Pour off all grease except 2 tablespoons. Brown onions and garlic in this. Add all ingredients. Cook spaghetti in chicken broth. Mix well and bake until mixture bubbles.
Drain and reserve juice from fruit. Chill all. Dissolve jello in 2 cups boiling water. Add 1 cup of chilled juice. Chill until slightly thickened. Fold in fruit.
Place chicken in crock-pot. Pour over large jar of spaghetti sauce. Cook slow for 7 to 8 hours or on high for 6 hours.
Thoroughly mix together the butter, vanilla and 1/2 cup confectioners sugar. Sift together and stir in the flour, salt and chopped nuts. Chill dough at least for two hours. After chilling, roll into 1-inch balls. Place on cookie sheet and bake at 350° for 10 to 12 minutes until very lightly browned on bottom. Roll in powdered sugar, or if you prefer, sprinkle on top only. Makes about 75 cookies.
Season diced raw potatoes. Fry in frying pan with butter until potatoes are tender. Add bacon bits and any leftover vegetables you would like.
Mix together all ingredients and put in desired dish to chill. Cut into squares and pass around. This recipe is great for toddlers and preschool age children.
Grease pizza pan; slice cookies and arrange overlapped. Press lightly together; flatten to make crust. Bake at 325° for 10 to 12 minutes. Edges will be lightly brown, but dough will not look done. Cool completely.
Dissolve yeast in 1/4 cup water. Beat 1 cup water, sugar and cooking oil into eggs. Add yeast. Stir in flour and salt, mixing well with spoon and then with hands. Let rise. You can keep in refrigerator 3 to 4 days in a covered bowl.
You will need 1 large cookie sheet, 2 medium mixing bowls and 1 large casserole dish.
In large bowl, combine all ingredients. Toss with favorite salad dressing. Serve. Makes 6 to 8 servings.
Brown ground beef with onion. Layer in a 9 x 9-inch casserole dish with the following:
Cut meat in 2-inch cubes and parboil 20 minutes. Drain off water and discard. Add salt, pepper, spice and vegetables. Add boiling water to cover and cook gently until tender, about 35 minutes. Remove veal from pan and strain the stock. Melt butter. Stir in flour and strained stock and cook to a smooth sauce (with veal added back in).
Mix all ingredients together. Bake 45 minutes at 325° in 2 greased, floured glass loaf baking dishes. Done when a toothpick comes out clean and dry. May make 4 small loaves. May put in a Bundt pan or 9 x 13-inch cake pan also.
Melt 1/4 cup butter in large skillet and saute onions until tender. Place half the onions in 1 1/2-quart deep dish pie pan. Sprinkle 1 cup Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
Mix brown sugar, flour and nuts. Add milk, eggs, vanilla and margarine; stir well. Pour into pie shell and bake at slow temperature (325°) until golden brown. Makes 2 pies.
Preheat oven to 400°. Mix sugar, flour, cinnamon and salt. Slice oleo and mix until crumbly. Sprinkle 1/2 mixture in pie shell. Spread sliced pears next. Top with rest of sugar and flour mixture. Bake 10 minutes. Reduce heat to 350° and bake 40 minutes. Watch if browning too quickly; cover with foil.
Mix all together. Pour into pan (13 x 8 x 2-inch) and place in freezer.
Melt butter, not margarine. Stir in sugar, salt, cocoa and milk. Bring to a boil for 2 minutes - no longer. Remove from heat. Add peanut butter and oats. Drop by spoonfuls on wax paper and cool.
Mix sugar, vinegar, salt, celery seed, dry mustard and dill weed; bring to a boil. Stir in oil. Pour over cabbage, onion, carrot and green pepper. Let set 24 hours.
In pan, combine water and raisins. Boil 2 minutes. Add margarine before removing from fire. Make sure margarine is fully melted. Let set 5 minutes, then add soda and stir well. Watch it, it foams. In a bowl, combine beaten eggs, salt, vanilla and sugar. Add raisin mixture and mix well. Add nuts, mix, then add flour. Mix well. Grease 6 (No. 303) cans. Fill 3/4 full. Bake at 350° for 1 hour. Remove from oven. Let stand 10 minutes, then run knife around and remove. Cool. Wrap in wax paper. Can be frozen. Keep in refrigerator.
Cream together the Crisco and 1 cup sugar. Add eggs (beaten), flour, baking powder, nuts and lemon rind. Place in a greased and floured loaf pan. Bake at 350° for 1 hour. When removed from the oven, poke holes in the top of the bread. Mix 1/4 cup sugar and the juice from a lemon together until dissolved. Pour mixture into the holes that you make in the bread. Cool and serve!
Mix for 2 minutes the milk and instant pudding. Cream together the cream cheese and the thawed lemonade. Beat until fluffy. Pour into pudding and milk. Pour into pie crusts. Top with Cool Whip. This makes 2 pies.
Mix and let stand in refrigerator overnight; spread on round pieces of bread and garnish with a pimento.
Preheat oven to 400°. Grease and flour a 15 x 9 x 2-inch pan. Mix dry ingredients together. Mix molasses, oil, water, milk, eggs, vanilla and sugar together. Add raisins, if desired. Gradually add dry ingredients. Pour into prepared pan. Bake at 400° for 20 to 25 minutes.
Combine apples and sugar and let stand. Beat eggs slightly. Beat in oil and vanilla. Sift flour, soda, cinnamon and salt. Stir in alternately with apple sugar mixture. Stir in nuts. Spread in greased, floured 13 x 9 x 2-inch pan. Bake in 350° oven for 1 hour. Serve warm or cold with ice cream, whipped topping or Lemon Sauce.
Wash chicken pieces well and pat dry. Combine remaining ingredients in crock-pot. Add chicken pieces, pushing down into liquid to thoroughly moisten and coat. Cover and cook on low for 7 to 9 hours. Makes 6 servings, 120 calories per serving.
Mix all ingredients using instructions on cake mix box. Pour half of the batter into a greased and floured large Bundt pan. Add chocolate syrup to remaining batter and pour on top of first batter. Bake at 350° for 55 minutes.
Beat egg and milk in bowl; set aside. Mix potatoes, garlic and cheese. Dip chicken in egg and milk, then in potato mixture. Place chicken in baking dish. Top with melted margarine. Bake for 40 minutes at 350°.
Place the first 5 ingredients in layers in large oblong dish. Spread mayonnaise over the top. Sprinkle sugar, cheese, then bacon over the top. Cover and refrigerate 8 to 12 hours.
Heat oven to 350°. Mix thoroughly flour, butter and powdered sugar. Press evenly in bottom of ungreased square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch). Bake for 20 minutes.
Pick, sort and boil enough beans to fill crock-pot or use the cheapest (tasteless) canned beans and save an hour. While beans are heating, dice salt pork into 1/2-inch cubes and rinse well in hot water. Fry pork in skillet until foaming stops, then add to crock along with 4 tablespoons melted fat. Add mustard, molasses, peanut butter and ginger. May be eaten right away but flavor improves with long simmer in crock. Adjust flavor to taste but use only enough peanut butter to thicken juice and not enough to recognize its flavor.
Sift meal, flour and salt together. Add baking powder, eggs and onion. Add milk, then drop from teaspoon into medium hot 275° fat; fry until golden brown.
Beat egg whites until stiff. Heat milk; add sugar. Stir and bring to a boil. Mix melted butter with flour and stir into boiling milk, blending until consistency is creamy. Remove from heat. Add Grand Marnier. Beat egg yolks until lemon in color. Add to milk mixture, stirring constantly. Gently fold in beaten egg whites. Pour into greased and sugared souffle mould. Bake at 400° for 20 to 25 minutes with oven door closed the entire time. Serve immediately.
Place orange juice, sugar and creamer in blender. Blend at high speed about 1 minute; stop. Add 6 to 8 ice cubes and blend until smooth and frosty. Makes 2 large or 4 small servings.
Cut oranges in half crosswise. Clip membranes and carefully remove pulp (do not puncture bottom). Reserve orange pulp for other uses.
Heat butter in large skillet. Add scallops and salt and pepper to taste. Cook until scallops are cooked. Remove and put aside. Add onions, celery and carrots. Cook for 7 minutes. Add sage and white wine. Cook 3 minutes. Add milk. Lower heat to simmer and clam juice. Heat until hot. Add potatoes and scallops. Let simmer for 20 minutes, then serve.
Put shortening and sugar in hot water; mix well and let cool in large bowl. Mix beaten eggs and yeast in cold water in small bowl. Sift flour and salt. Combine all ingredients and put in refrigerator for 12 hours. Use what you want and roll and cut like biscuits. Place in greased pan. Let rise until double and bake at 375° for 20 to 25 minutes or until brown. These may be cut and placed on cookie sheet and frozen, then placed in plastic bags. Remove; place in greased pan 3 hours or thawed and doubled in size.
To pork ribs, add water to 3/4 cover ribs. Cover and cook until tender, about 1 1/2 hours. Drain and place in a shallow baking pan.
Cook bouillon, water, onions and celery for 20 minutes. Add potatoes and broccoli; cook for 30 more minutes, then add soup. Cut cheese into squares, then add. Simmer until cheese is melted. Add salt and pepper to taste.
*Do not use bran flakes or bran cereal. Use raw bran, also referred to as miller's bran.
Mix pineapple and lemon juices with sugar, flour and egg. Cook slowly until thick. Let cool. Drain well canned fruit. Slice bananas. Mix fruits and dressing. Cover with grated cheese.
Mix together sugar, Cool Whip and cream cheese. Put in crust. Pour blueberries on top. Chill.
Beat all ingredients, except cinnamon and sugar, together at medium speed for 5 minutes. Pour half into greased 10-inch tube pan. Sprinkle half sugar mix over batter. Add rest of batter and sprinkle remaining sugar on top. Bake at 350° for 45 to 50 minutes.
Dissolve Jell-O in 2 cups of boiling water. Allow to jell to egg white consistency. Salt to taste. Beat with electric beater until well blended. Pour into mold and chill for 2 hours, until set.
* To 1 dish of sesame seed, add 2 to 3 tablespoons water to moisten seeds so they will stick to the dough.
Mix Miracle Whip and water to the consistency of milk. Sift together flour and cocoa. Add to milk mixture along with all other ingredients. Bake in two 8-inch cake pans at 375° for 30 minutes. Good with powdered sugar icing.
Mix all ingredients together well and pour into unbaked pie shells. Bake at 350° for 45 minutes.
Mix flour, sugar and cocoa. Heat butter and Coca-Cola until it boils. Pour over sugar and flour mixture and mix. Add buttermilk, eggs, soda, marshmallow and vanilla. Beat well; pour into greased and floured oblong pan. Bake at 350° for 30 minutes.
Simmer water and apricots in small covered saucepan for 20 minutes. Pour into blender or food processor and puree until smooth. Scrape into a medium size bowl.
Sprinkle roast with salt, pepper and garlic. Place in pan with small amount of oil. Top with onions. Roast, uncovered, for 2 hours at 325° until lightly brown. Add hot water. Mix flour with small amount of hot water to make a paste. Pour around roast. Add more salt, pepper and Accent. Cover and cook 1 hour at 350°.
Pour 1 c. boiling water over frozen broccoli. Saute onions and celery in butter until tender. Mix the broccoli and water with the soup. Slightly melt the cheez whiz (I do this in the microwave.) and add to broccoli and soup mixture. Add the sauteed vegetables. Add the uncooked rice, mix altogether and put in a buttered casserole dish. Do not cover. Bake 30 - 40 minutes, (until bubbly) at 350.
Cook macaroni by directions on box; rinse and drain. Add vegetables, cheese and pickles to macaroni. Combine mayonnaise, sour cream and salt. Mix with the macaroni mixture. Chill.
In a medium bowl, combine softened butter, salt and confectioners sugar; beat with an electric mixer on low speed until combined. Add egg yolks one at a time. Add flour little by little to the butter mixture, beating with a wooden spoon. Add chocolate chips and crushed corn flakes. Drop dough by heaping tablespoons on baking sheet. Bake in a 350° oven for 5 minutes. Take out from oven and flatten the cookies using the back of a spoon and put back in the oven for 10 minutes. Take out and cool on a cookie sheet for 5 minutes. Makes 10 to 12 large cookies, 3 inches in diameter.
Cook rice and set aside. Cook steak until tender. Add olives, pickles, onions, beef cubes, onion salt and garlic salt. Sprinkle gravy mix over this and simmer a few minutes. Serve over rice.
In a 13 x 9-inch cake pan or glass long dish, place a layer of wafers and bananas. Mix milk and pudding until smooth. Add sour cream and Cool Whip. Mix and pour 1/2 of pudding over wafers. Add bananas, then add another layer of wafers, bananas and finish with remaining pudding.
Fold string cheese in egg roll wrapper. Tuck ends in toward seam. Put oil in a large frying pan. Put wrappers, seam side down in oil and put on medium heat. Brown wrappers on all sides. Remove from fry pan and use paper towels to absorb excess oil. Place on a cookie sheet and bake at 350° for 7 to 8 minutes. Serve with warmed pizza sauce. Makes 18.
Mix corn muffin mix, egg and milk until just moist. Set aside. Mix ground beef and sausage, onion and garlic in square 8 x 8-inch baking dish. Microwave at High until meat loses pink color, 5 to 9 minutes, stirring once to break up meat. Drain.
Preheat oven to moderate (350°). Grease a 9 x 9 x 2-inch square baking pan. Beat together brown sugar, butter and cream cheese in large bowl with electric mixer until fluffy. Beat in egg and vanilla. Beat in flour, baking powder and salt until well blended. Stir in carrots, zucchini and raisins. Spoon into prepared pan evenly. Bake at 350° for 30 minutes. Cool in pan on wire rack for 10 minutes. Invert cake on wire rack; cool completely. Spread frosting on top.
Dredge liver with mixed flour, salt and pepper. Heat 1/4 cup bacon drippings; brown liver in it quickly on both sides. Remove to hot platter and keep warm.
Mix boiling water and lime Jell-O. Mix well. Add sugar, then add rest of the ingredients. This mixture makes 5 quarts. Freeze this mixture, then 2 1/2 hours before serving time, remove from freezer. Add 2 quarts ginger ale, Sprite or Atreat-Treatum. Mixture should be slushy. Very refreshing drink.
Mix all ingredients together. Shape into 1 1/2-inch balls (approximately 16 to 20). Bake in an ungreased 13 x 9 x 2-inch pan at 400° for 20 minutes. Turn the meatballs after the first 10 minutes of baking.
Brown and drain ground beef. Cook egg noodles according to package. Layer ingredients in a casserole pan. Cook, covered, for 30 minutes at 350°.
Mix all ingredients together and put in large casserole dish. Melt 1 stick butter in pan. Add 2 cups Ritz crackers to butter. Put on top of casserole. Let stand refrigerated overnight. Bake 1 hour at 350°. Serves at least 12 people.
Dissolve salt in water; pour on cukes and onions. Let stand 3 hours and drain. Mix vinegar, mustard seed, sugar and water and bring to a boiling point. Add turmeric. Pour into hot clean jars. Let stand for a couple of weeks before eating.
For marinade, combine 2 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes. Combine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken broth, vinegar, sugar and remaining 1 1/2 tsp. cornstarch in small bowl; mix well and set aside. Heat 1 tbsp. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove peanuts and set aside. Heat remaining 2 tbsp. oil in wok over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to wok. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.
Mix ingredients together until crumbly. Spread over apples. Drizzle with 1/3 cup oil. Bake in 350° oven 30 to 40 minutes until brown.
Combine all ingredients, except candy. Mix on low speed until dough forms. Shape into balls, using a rounded teaspoon for each. Roll balls into sugar. Bake on ungreased cookie sheet at 375° for about 10 to 12 minutes. Top each cookie immediately with a chocolate kiss; press down firmly so cookie cracks around the edge. Let cool. Ready to eat!
Scrub and slice cucumbers into 1/8-inch thick slices. Combine vinegar, sugar, turmeric spice, celery seed, prepared mustard and mustard seed and bring to a boil. Pour in cucumbers, green peppers and onions and bring back to a boil. Cook 5 to 8 minutes over medium heat. Sterilize jars. Add a pinch of alum to each jar and fill with pickle mixture and seal.
Cream butter and sugar until light and fluffy. Add 1 egg and 1 egg yolk; beat well. Add lemon rind. Sift flour with soda and salt. Gradually add to creamed mixture, working in flour with hands as dough stiffens. Wrap in wax paper. Chill thoroughly. Roll out part of dough at a time to 1/8-inch thickness on a lightly floured board or pastry cloth. (Refrigerate remainder.) Cut in desired shapes with small cookie cutters. Dilute remaining egg white with a very small amount of water. Brush on cookies. Decorate as desired. Bake at 400° for about 8 minutes or until lightly browned. Yields about 5 dozen.
Preheat oil in your wok. If you are using an electric wok, set the temperature to 400°. In a bowl, mix the cream cheese and the crab thoroughly. Add garlic powder to taste. Place about a teaspoon of the mixture onto the center of the wonton wrapper. Dip finger in water and wet the edges of the wrapper. Fold wrapper to form a triangle. Drop several into oil, turning until all sides are browned, about 30 seconds per side. Remove and drain excess oil.
Cook and drain macaroni. Cook onion and green pepper in butter until tender. Add to macaroni. Add soup and meat and mix well. Place in greased casserole dish and top with cheese. Bake, uncovered, at 350° for 35 minutes.
Preheat oven to 375°. Cook broccoli and drain. Add shrimp, mayo, salt, pepper and garlic powder to broccoli. Spoon filling into pastry dough. Roll into crescent. Brush with melted butter. Bake per crescent roll directions.
Prepare pudding as directed on package. Stir in Eagle Brand milk and Cool Whip; mix well on low speed. Layer vanilla wafers, bananas and pudding mixture in large bowl. Refrigerate.
Mix together the soup, margarine and cream cheese; melt on stove. Slice potatoes and put 1/2 into 2-quart baking dish. Pour 1/2 of melted mixture on top. Cover with Velveeta cheese. Add rest of potatoes. Pour rest of mixture on top. Cover with another layer of Velveeta cheese. Bake at 350° for 1 1/2 hours.
Heat oven to 350°. Grease and flour bottom and sides of 12-cup fluted tube or 10-inch tube pan. In large bowl combine eggs and water. Add remaining ingredients except corn syrup; stir by hand until combined. Pour into prepared pan. Bake at 350° for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes; loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator. Glaze with warm corn syrup before serving. Decorate with additional candied fruit and nuts, if desired. Yield: 24 to 36 servings.
Mix milk, sugar, salt, cornstarch and egg yolks; cook until thick. Remove from fire. Add vanilla and butter. Put into a baked 9-inch pie shell. Top with meringue and brown.
Preheat oven to 400°. Mix sugar, shortening, eggs and pumpkin thoroughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by tablespoonfuls on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned.
Combine all ingredients in a saucepan. Heat until milk is hot but not boiling!!! Pour into a baking dish sprayed with Pam cooking spray. Sprinkle top with nutmeg and bake in a 350° oven for 30 minutes. Serves 6 to 8!!
Cook garlic in oil in a large nonstick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next four ingredients; cover and cook 5 minutes or until crisp to tender. Sprinkle with Parmesan cheese. Yield: 2 servings.
Put 1/3 cup margarine in bottom of 9 x 13 x 2-inch pan. Melt in oven. Remove pan from oven and layer the bottom with ingredients in order. Bake 30 minutes at 350°. Loosen edges; cool in pan. Cut into 1-inch squares.
Mix ingredients together. Cook in 9 X 13 pan at 350° for 35 minutes.
Chill all ingredients thoroughly before use and flour.	Cut in shortening; mix well. Dissolve salt in ice water; add to flour mixture. Mix long enough to wet flour; do not overmix. Roll out the pie dough as few strokes as possible. The top piece should be slightly thinner than the bottom. Bake at 400° to 450° until golden brown. Yields 2 (8-inch) pie crusts.
Dissolve lime gelatin in hot applesauce. Cool. Add celery and 1 cup 7-Up. Mix well. Pour into a 9 x 12-inch dish. Chill until firm.
Mix pudding with milk according to the directions. Stir in Cool Whip. Cover bottom of 9 x 13-inch pan with graham crackers. Cover with half of pudding mixture. Make another layer of crackers, followed by the rest of pudding. Make final layer of crackers and spread with frosting. Chill.
Peel potatoes; grate, using coarse grater. Turn into colander; place in a large bowl so excess liquid will drain off. There should be 6 cups drained potatoes.
Mix oleo, sugar and vanilla good. Sift flour and salt together. Add nuts. Mix well. Chill dough. Roll into balls the size of walnuts. Bake on ungreased baking sheets at 375° for 10 to 12 minutes; not too brown. While still warm, roll in powdered sugar. When cool, roll again in powdered sugar.
Brown meat and onion in Dutch oven or large frypan. Thoroughly drain all excess fat. Add remaining ingredients. Simmer, covered, for 1 to 2 hours. Remove bay leaf. Serve hot. Makes 8 (1 cup) servings at 156 calories a serving. This dish freezes well.
Combine fruit and water in saucepan. Bring to boil. Continue to boil for 3 minutes. Add artificial sweetener and gelatin. Stir and cook for an additional minute. Remove from heat and cool before storing. Refrigerate as soon as cooled.
Fry meats in wok; drain excess oil. Add onions and string beans. When vegetables are cooked, pour in oyster sauce and shoyu. Amount of liquids is based on amount of rice used.	For this recipe, I suggest 3 cups of cooked rice. (I use freshly cooked rice, not	old rice.) Add rice; mix with shakushi (Japanese rice paddle). If not	enough sauce, add more shoyu and oyster sauce.	Season according to your taste. Mix in fried eggs.
Mix blueberries with 1/2 cup water and 1/4 cup sugar. Bring to boil and save juice. Dissolve jello in 2 cups water. Add 1/2 cup blueberry juice and 1/2 cup pineapple juice. Add blueberries and pineapple. Let get very firm.