HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first five ingredients in a large bowl. With pastry blender or two knives, cut in butter or margarine until mixture resembles coarse cornmeal. Add next 3 ingredients and, if desired, dates and nuts. Mix just until blended. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake in a preheated moderate oven (350°) for 50 to 60 minutes or until done. Cool in pan for 10 minutes, then remove to rack to cool completely. Makes 1 (9-inch) loaf.
Bring all ingredients to a boil. Reduce to a simmer. May be used again and again. Store in refrigerator.
Measure flour separately. Mix yeast, salt and sugar. Add water, then melted shortening. Add flour, a little at a time, and mix with spoon. Let this rise until doubled. Divide dough and place in 3 greased loaf pans and let rise again. Bake 45 to 50 minutes at 375°.
Slice Kielbasa; mix remaining ingredients in bowl, pour over Kielbasa in crock pot. Cook on high approximately 3 hours or on low all day.
Beat egg whites until will stand alone but are not dry. Add the vinegar and sugar to the other ingredients. Mix together; form crust in an 8 x 12 x 2-inch dish. Bake for 12 minutes at 350°. Cool.
Mix all ingredients together. Bake at 300° for 5 hours. Do not stir or peek.
Cook potatoes and then add all other ingredients. Beat the 2 egg whites and add to mixture. Pour into two unbaked pie shells. Bake at 350° until well done. Makes 2 pies.
Preheat oven to 325°. Mix egg, cottage cheese, salt and pepper, then add to spinach. Spoon mixture into an 8-inch pie pan. May add chives. Sprinkle cheese on top, then bake 30 minutes. Makes 4 servings, 165 calories each.
Cream sugar and shortening. Add eggs, flavors and buttermilk. Sift together flour, soda and salt; mix well. Add melted chocolate (melt in warm oven or double boiler). Blend well together. Pour into 9-inch stem pan that has been well greased and floured. Bake in 300° oven for 1 1/2 hours. Test with toothpick; if done, toothpick will come out clean (from cake center). Put cake under tight fitting cake cover while still hot. Leave covered until cool.
Cook the chicken in a pot of water with salt and bay leaf. Cut the chicken into bite sized pieces. Save at least 1/2 cup of the stock. Combine the soups, tomatoes, chicken stock, chilies, onion, chicken, and pepper. Mix well in a large bowl. Spray or grease a 3 qt. Casserole. Starting with tortillas, layer in casserole, then the soup/meat mixture, topped by cheese. You should have two or three layers, ending with cheese on the top. Bake at 350 degrees covered with foil, about 45 minutes.
Soften gelatine in cold water. To beaten egg yolks, add sugar and salt. Slowly stir in the scalded milk. Cook over hot, not boiling water, stirring constantly until mixture coats the spoon. Remove from heat. Add gelatine and stir until dissolved. Chill until mixture is slightly thicker than consistency of unbeaten egg whites. Add the 3/4 cup coconut and the vanilla. Beat until stiff the egg whites. Beat 1/4 cup sugar in gradually. Fold into gelatine-coconut mixture. Pour into baked pastry shell. Chill until firm. Garnish with whipped cream and toasted coconut. Yield: 1 (9-inch) pie.
Stir together cheese, ham and mushrooms before arranging evenly in bottom of pie shell. Add remaining ingredients to beaten eggs and pour over cheese mixture. Bake in preheated 375° oven for 30 to 35 minutes or until knife inserted near middle comes clean. Let stand 5 minutes.
Combine first six ingredients in a 3-quart saucepan and cook until limp. Add remaining ingredients and heat thoroughly. Season with salt and pepper to taste.
In saucepan, combine ingredients, except for Equal. Slowly bring to a boil, stirring occasionally. Remove from heat, stir in Equal and add shrimp. Makes 4 servings; calories 171.
Mix together all except chocolate chips. Press into pan. Melt chocolate chips in top of double boiler. Spread on top. Cut into squares.
Mix sugar, margarine, chocolate, vanilla and milk together in saucepan. Bring to a boil and cook for one minute. Take off the stove and add oats and peanut butter. Mix together thoroughly. Spoon onto cookie sheet to cool.
In a large bowl, cream butter, sugar and vanilla well. Add eggs, one at a time and beat well until fluffy. Sift dry ingredients and add them alternately with the bananas and sour cream to the butter mixture, small amounts at a time. End with the dry ingredients and mix gently.	Add nuts. Bake at 350° for one hour. (I cut baking time to 45/50 minutes and use small loaf pans. This recipe makes one loaf or 3 small pans.)
Stir together sugar and syrup in a 1 1/2-quart casserole (microwave). Microwave at High power for 4 minutes. Stir in nuts.
Dissolve yeast in warm water. Scald milk; cool. Add shortening, sugar, salt and eggs (well beaten). Add flour. Mix as for bread, but not as stiff, adding more flour as needed. Let rise twice until twice the size. Roll out, spread butter and cinnamon. Roll up and slice, about 1 to 1 1/2-inch slices. Bake in a pan at 350° for 25 minutes or until brown on top.
Brown sausage and drain. Mix cream cheese into sausage. Spread 1 can of crescent rolls onto cookie sheet. Spread sausage and cream cheese mixture on top of crescents. Put 2nd can of crescents on top of sausage mixture. Bake at 350° for 13 to 15 minutes.
Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in greased 9-inch pie plate. Dot with butter; drizzle with orange and lemon juice. Sprinkle with brown sugar and coconut. Bake in 375° oven 8 to 10 minutes. Makes 4 to 5 servings.
Mix first 3 ingredients together in a little bowl. Pour milk in top of double boiler and get quite warm. Dump mixture into milk. Cook until it starts getting thick. Separate eggs; beat the yolks. Add about 3 tablespoons of mixture to yolks. Stir and pour back into milk mixture. Cook until thick. Set aside and add vanilla, margarine and coconut. Pour into baked pie shell. Beat whites for topping.
In saucepan, combine sugar, cornstarch, flour and salt. Add milk and cook over low heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes longer. Remove from heat and stir a small amount of the hot mixture into egg yolks. Return to hot mixture. Cook 1 minute longer, stirring constantly. Add peanut butter and butter. Stir until blended. Pour into cooled pastry shell. Allow filling to cool. Top at serving time with hot fudge topping. Garnish with Cool Whip and Reese's pieces.
Mash with clean hands all together to form a ball in a bowl, then put on waxed paper; form roll and chill in refrigerator. Slice and top with pecans, if desired. Bake at 375° for 10 minutes.
Cream Crisco and sugar. Whip eggs in separate bowl. Mix flour, baking powder and salt to creamed mixture. Add some flour mixture, then eggs, then flour, then eggs until all used up. You may need extra flour if dough is too sticky. For each extra cup flour, add 1 teaspoon baking powder. Run a layer of dough onto greased cookie sheet, using a cookie press. Mix apple butter, nuts and raisins. Put layer of this filling onto dough and run another layer of dough on top. Decorate. Put in 375° oven for 8 to 10 minutes.
Mix brown sugar, margarine and flour together. Take out 1 cup for topping. Add to remaining the nutmeg, ginger, cinnamon, buttermilk mixed with soda and beaten egg. Mix and pour into greased and floured 9 x 13-inch pan. Sprinkle reserved topping. Bake for 30 to 35 minutes at 350°.
Chop pepper, celery and onions. Layer first five ingredients in casserole dish, starting with lettuce. Spread peas over chopped vegetables.
Beat eggs. Add sugar and pulp. Sift flour and baking powder; add gradually to batter. Bake at 350° for 20 minutes and, when almost done, pour melted butter over the top. Bake until done, about 10 minutes more.
Saute chopped onion and rice in butter until well mixed. Transfer to casserole and add the consomme. Bake in a 325° oven for 1 hour.
Boil the potatoes, onion, celery and carrots until soft. Mash vegetables right in the water. Add milk and bring to a boil. Add salt, pepper and cubed cream cheese. Simmer until cheese is melted. Do not boil with cheese in it.
Cream butter, sugar, sour cream and soda. Add 2 eggs and a cup of flour. Beat. Repeat until eggs and flour are all mixed. Add lemon extract and blend. Pour in a greased tube pan. Bake at 325° for 1 1/2 hours.
Blend first two ingredients well, then add rest of ingredients. Sprinkle small amount of sugar on graham cracker crust and heat. Pour pie mixture in crust and chill.
Shred cabbage. In large saucepan combine cabbage with remaining ingredients. Cook covered over medium heat for about 45 minutes or until cabbage is tender, stirring occasionally.
Sift together the flour, baking powder and salt. Cut in shortening until mixture is crumbly. Add cheese. Add milk to make a thick batter, stirring only until flour is well moistened. Using 2 forks, drop batter in long, narrow sticks (about 6 x 1-inch) on greased baking sheets. Press sides smooth. Bake at 450° for 10 to 15 minutes. Makes 12 to 14 sticks.
Soften cheeses. Mix together thoroughly. Add onion flakes. Chill; form into ball and roll in parsley or sprinkle on top. Serve with crackers.
Wash outer skin of squash. Pierce with fork or knife once. Place in 300° oven in pan with 1/2-inch water. Bake 1 to 1 1/2 hours until fork pierces skin and squash easily. Remove from oven and cut in half. Scrape out squash into platter. Ladle tomato sauce over top and sprinkle with Parmesan cheese. Serve hot. Serves 4 to 6.
Mix together all the marinade ingredients and marinate meat for at least 4 hours, turning from time to time. Grill and enjoy!
In a large bowl combine eggs, syrup, sugar, vanilla and pecans until well blended. Stir in pecans and chocolate chips. Pour into pie crust. Bake at 350° for 50 to 55 minutes or until knife inserted comes out clean. Allow to cool. Serves 8.
Cook noodles as directed. Drain and rinse in cold water. Prepare dressing according to package and slice all vegetables into bite-size pieces. Layer salad in a glass bowl, alternating vegetables with noodles. Make last layer tomatoes. Leave a hole in the center. Place salad dressing in the middle of top layer and sprinkle with bacon bits. Let stand at least 12 hours to allow dressing to settle to bottom.
Place rhubarb in pie shell. Mix sugar, cornstarch, salt and egg; beat well. Add syrup and butter. Pour over rhubarb. Cut remaining pie crusts into strips and lattice. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 30 minutes more.
In bowl, combine all ingredients. Cover and refrigerate. Yields 2 1/2 cups.
Mix all above except shoestring potatoes. Just before serving, add potatoes so they will stay nice and crisp. Serves 6 to 8.
Use 8-quart or larger soup pot. Brown meat in oil. When almost browned, add onions to lightly brown. Add tomatoes, crushed with juice and enough water to cover meat and vegetables. Vegetables can be added now or last 45 minutes to hour. Add seasonings to taste. (Lots of onion and garlic powder, minimum salt).
In large bowl beat cream cheese and sugar until fluffy. Slowly blend in Phillips Peach Cream liqueur. Fold in whipped topping. Spoon into crust. Refrigerate at least 4 hours or overnight. Serve each slice topped with Peach Sauce.
Cream butter and sugar in eggs. Dissolve soda in milk. Sift together dry ingredients. Add with juice and milk to butter mixture. Add fruit and nuts. Drop on greased cookie sheet. Bake 20 minutes at 300°.
Mix cream cheese and milk together. Add green pepper, onion, pepper, dried beef and sour cream. Bake at 350° for 15 to 20 minutes.
Melt butter. Mix flour, salt and pepper together. Coat chicken pieces with flour mixture. Place floured chicken in pan with melted butter. Bake at 350° to 425° for 30 minutes. Turn chicken. Cover with lid and bake 30 minutes again or until done.
Mix together the soups and milk. Mix together the dressing, melted butter and chicken broth. Layer chicken and dressing mixture. Pour soup mixture over; top with dressing. Cook at 350° for 35 minutes.
Saute the onion in a little oil. Add in garlic and zucchini and saute. When onion is transparent, add the spaghetti sauce and simmer about 10 minutes. Serve on spaghetti accompanied by a tossed salad and bread.
In a heavy skillet, brown meat over medium heat, breaking into small pieces. Drain; add garlic, onion and salt. Cool 5 minutes. Add remaining ingredients except buns. Simmer about 20 minutes or until thick. Spoon onto toasted hamburger buns. Makes 8 sandwiches.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh fruit.
Heat soup to boiling in a 2-quart saucepan. Stir in vegetables. Return to boiling. Reduce heat. Cover and cook until vegetables are tender. Stir occasionally.
Mix ingredients well. Spoon into greased muffin pan. Bake at 450° for 15 minutes, or until brown.
Combine all ingredients well to a thick paste. Put through a spaetzle maker (or potato ricer) into salted boiling water. Spaetzle is done when all pieces come to the top. Remove an drain. Wash in cold water.
Preheat oven to 425°. Grease muffin pans. Combine flour, sugar and cinnamon in mixing bowl. Set aside. In another bowl, beat egg. Stir in butter and milk. Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened. Fill muffin cups 2/3 full. Bake about 15 minutes or until golden brown.
Dissolve Jell-O in boiling water. Put all ingredients in blender and whip after Jell-O has cooled. Chill in refrigerator.
Mix all ingredients. Put in flat pan or baking dish. Roll out 1 roll of Ritz crackers. Put on top of casserole with a little cheese. Bake at 350° for 35 to 40 minutes.
Remove seeds from peppers, grind. Mix peppers, juice, vinegar. Add sugar. Bring to a boil for 5 minutes. Cool 2 minutes. Add pectin. Cool. Taste and add more peppers if you want it hotter. Add green or red food coloring if desired. Pour into jelly jars and seal.
Combine and mix corn meal, eggs, sweet milk, salt and corn together to make batter. Saute ground meat; drain. Add onions and peppers. Prepare skillet for cornbread by greasing and sprinkling with meal and let brown. Pour half of batter into skillet. Add beef mixture, onion and peppers. Top with cheese. Add remainder of batter. Bake at 350° for 45 minutes.
In medium saucepan, saute orzo in butter until golden brown. Add rice, saute for about 5 more min. Add chicken broth and bring to a full boil. Cover and lower heat, simmer for 25 min. Let stand for 10 min. Fluff with fork. Serves 4.
Leave roots and about 3-inches of tops on beets. Wash well and cook until tender. Strain juice and add the remaining ingredients. Bring to boil and fill jelly jars.
Add all ingredients together, then put on the Miracle Whip. Can be kept in refrigerator for 1 week. Keep the juice drained off.
Sauce: Melt 3 tablespoons butter. Stir in 2 tablespoons flour until lightly brown. Add 1 teaspoon tomato paste and mix. Add 1 1/2 cups stock and bring to a boil, slowly whisking constantly until smooth and thick.
Mix ingredients well. Chill or store overnight in refrigerator. Roll out on floured board. Do not use more flour than necessary.
Blend milk and egg in a bowl. Set aside. Combine in a shallow dish bread crumbs, Parmesan cheese, parsley and sesame seed. Lightly oil a baking dish large enough to hold the catfish fillets in a single layer. Rub the inside of the dish with a piece of cut garlic. Dip catfish fillets in milk mixture and roll in crumb mixture, making a good coating. Arrange in baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake at 400° for 20 to 25 minutes.
Bring 1 cup berries, 3/4 cup sugar, 3/4 cup water and lemon rind to a boil. Combine remaining sugar, water and cornstarch and stir into the boiling berries. Cook for 1 minute or until clear and thickened. Place remaining berries in shell. Cover with the cooked glaze and chill until completely set.
Bake potato in microwave. Mash into a microwave dish (with or without skin). Add vegetables (I use corn, peas, carrots, green beans or mixed vegetables). Sprinkle on pepper, parsley and chives. Mix in bacon bits. Cook 2 minutes on Medium.
In a large bowl, combine the flour and Cajun seasoning. Cut in the cheese and butter using a pastry blender, electric mixer, or food processor. When the mixture clings together and can be formed into a soft ball, put the dough into a cookie press fitted with a star, rosette or long, flat disk. Press onto an ungreased cookie sheet cutting to desired length. Bake in a 325 degree oven for about 25 minutes or until dry and lightly browned. Makes about 6 doz.
Combine milk, soups, salt and pepper. Pour over beans. Mix in 1/2 can French fried onions. Pour into casserole dish. Bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimento. Bake 5 more minutes.
Simmer chicken in pan until completely cooked. Pour in can of chicken and rice soup. Fill empty can with rice and pour in. Add water. Let cook until rice is soft and fluffy. Then serve.
Press dough into 6 (4-inch) tart pans. Bake at 300° for 25 to 30 minutes or until lightly browned; cool. Meanwhile, combine cream cheese, milk, orange zest and sugar to taste. In small mixing bowl, beat until smooth. Spread cream cheese mixture over cooled cookie tart. Top with fruit. Makes 6 servings.
Combine the oil, sugar and eggs; beat together for 2 minutes. Add the	flour,	salt and baking powder. Stir in alternately with the pineapple juice. Coat fruit, raisins and nuts with the flour. Pour batter on the fruit; mix thoroughly. Pour into	a greased and floured loaf pan. Bake on the lower shelf of oven at 275° for 2 1/2 to 3 hours. Cool before removing from pan.	When cool, wrap in aluminum foil. Store in refrigerator for at least a week or more.
Alternately layer chicken pieces, potatoes and garlic. Sprinkle on grated Romano cheese, salt, pepper and parsley to taste. Cover with tomatoes. Bake at 350° for 1 hour.
Cook sausage until brown and	drain thoroughly. In a large pot, combine beans, tomatoes, water, onion, bay leaf, seasoning salt, garlic salt, thyme and pepper. Add sausage and simmer, covered, for 1 to 1 1/2 hours. Add potatoes and green pepper. Cook, covered, 15	to 20 minutes, until potatoes are tender. Remove bay leaf. Makes 8 servings.
Discard outer leaves of cabbage. Cut cabbage coarsely; wash and drain. Fry fat back in a heavy skillet over medium heat until crisp. Remove fat back. There should be enough fat in your skillet to fry cabbage; if not, add butter. Turn heat up; put cabbage in skillet. Cover; lower heat and steam (5 minutes). Remove lid and season with salt, pepper and other ingredients, including the ham. Replace lid and cook additional 10 minutes.
In saucepan, combine all ingredients except vanilla. Cook to soft crack stage (270°). Pour onto buttered platter. As candy cools, lift edges toward center. When cool enough to handle, add vanilla and pull, using the fingertips and stretching taffy until it becomes white. Pull into a long rope and cut with scissors while soft or crack into pieces after it hardens. Makes 3/4 pound.
Completely dissolve yeast in lukewarm water; set aside. Mix Crisco, sugar and salt. Add boiling water. Cool slightly. Add beaten eggs and mix. Add flour and yeast alternately. Mix thoroughly. Cover. Let rise until double. Flatten on lightly floured board. If too sticky, add a little more flour. Cut out like biscuits. Dip each piece in melted butter. Place in layers in greased and floured Bundt pan. Cover. Let rise until double. Bake at 300° for about 1 hour, until lightly browned.
Mix all ingredients; pour into bread bowl. Bake at 350° for 20 minutes.
Cook egg noodles as directed on package; drain and set aside. Fry burger and onion; drain and add to noodles. Heat soup, corn, red chili sauce and tomato sauce; add to noodles and burger and add some cheese and olives. Garnish with olives. Mix ingredients. Add green peppers; top with grated cheese. Bake at 350° for 1 hour.
In a bowl combine beans, corn, soup, sour cream, cheese and onion. Pour in ungreased 2-quart baking dish. Combine butter and crumbs over veggies. Bake, uncovered, at 350° for 35 to 40 minutes.
Cook bacon and saut onion in bacon drippings. Stir in half and half and remaining ingredients. Heat to boiling and serve.
Combine broth and onion in medium skillet; bring to boil and add instant rice. Cover and turn off heat. Let stand for 5 minutes.
Bring sugar, water and cinnamon to a boil; add pecans. Continue to boil on medium to medium-high heat until all liquid is gone. Spread out on baking sheet and bake in oven for about 10 to 15 minutes at 325°.
Thaw spinach. Drain spinach well. Mix cottage cheese, spinach and crumbled Feta cheese into mixture. Beat eggs in a bowl. Pour beaten eggs over cheeses and spinach; mix well! Add cream of wheat.
Combine all ingredients to form a dough. Roll out on a floured surface. Cut into 1/4 to 1/2-inch wide strips. Hang up to dry (on plastic hangers works great) for 24 hours. They work great to make homemade soup.
In a 9 X 13-inch pan pour in the rice. Add the Cream of Chicken Soup with 2 cans of water which have been mixed together. Sprinkle on 1/2 pkg. dry onion soup mix. Place chicken breasts on top. Bake 1 1/2 hours at 350°. Place foil on top if it becomes too brown.
Melt butter and marshmallows. Add vanilla and food coloring. Add corn flakes. Shape like holly leaves. Add cinnamon heart to each.
Mix and let rise 1 hour. Put in pans; let rise 1 more hour. Bake at 375° for 25 minutes. Makes about 32 buns.
Prepare macaroni and cheese. Brown hamburger and drain. Add soup, onion, catsup and cheese. Mix. Add to macaroni and cheese. Mix. Put in large casserole dish. Top with potato chips. Bake at 350° for 15 to 20 minutes.
Prepare stuffing mix according to package directions, or mix your favorite way. Combine milk and meat, divide into 5-8 patties. On waxed paper, pat each patty into a six inch circle. Put 1/4 C stuffing (for 5 patties) in center of each circle. Wrap meat around stuffing, seal and place in casserole.
Preheat oven to 350°. Thaw frozen potatoes; drain well.
Mix all the ingredients and pour into an 8-inch unbaked pie shell. Bake 25 minutes or more at 350°. Then reduce heat to 325° for another 5 minutes or until custard is set.
Mix together. Use 1/2 teaspoon size portions and flatten. Bake at 375° for 10 minutes.
Cream sugar with butter. Add eggs, meal, water and vanilla. Beat well. Pour into uncooked pie shell. Bake about 30 minutes in 350° oven.
Combine milk powder and water. Stir well and set aside. Melt margarine in a small, heavy saucepan over medium heat. Add flour and pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook, stirring constantly, an additional 10 minutes or until thickened and bubbly. Yields 1 cup.
Beat margarine, sugar, oil, eggs and vanilla. Add 1/2 cup sour milk, mixed with dry ingredients. Beat well. Stir in zucchini. Put in a 9 x 12-inch pan. Sprinkle top with chocolate bits. Bake at 325° for 55 minutes.
Mix all ingredients thoroughly in large bowl. Cover tightly and refrigerate at least 12 hours.
Preheat oven to 450°. Combine lemon juice, pepper and onion. Toss with crabmeat and set aside. Melt butter and blend with flour. Stir in cream and sherry. Heat and stir until thickened. Add 1/2 cup cheese. Slowly stir in egg yolk. Allow to cool slightly before folding in crabmeat. Pour into well buttered casserole.	Spread remaining cheese on top. Sprinkle with paprika. Bake 15 to 20 minutes until hot and bubbly.
Beat eggs and add flour and sugar. Pour in other ingredients. Pour into greased and floured pie pan. Bake at 350° for 25 to 30 minutes, or until light brown.
Brown beef, bacon pieces and chopped onions and drain. Add other ingredients and put in a casserole. Bake 1 to 2 hours at 350°.
In blender pour cream of coconut; add pineapple juice a small amount at a time. Add ice cream. When ready to serve, add ginger ale. Garnish glass with small slice of orange, lemon, lime or pineapple. Serve with straw.
In a large saucepan, combine all ingredients except chicken and bring to boiling. Reduce heat, cover and simmer for 10 minutes. Stir in chicken. Heat through. Makes 4 servings, about 1 gram of fat per serving.