HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients. Add flour and mix well. (Will have a few lumps.) Spoon into greased muffin tins. Bake at 400° for 15 to 17 minutes. May refrigerate unused (covered) dough and bake later. Yield: Approximately 48 rolls.
Combine ground beef, onion, egg and seasoning. Wet hands and form balls the size of walnuts. Place in a 2-quart casserole. Combine cranberry sauce with chili sauce and pour over meatballs. Cover and bake at 300° for 1 hour. Baste after 1 hour. Cover again and bake an additional 30 minutes. Can be made the day before to improve flavor. Serve warm with toothpicks. Makes 3 dozen.
Beat egg yolks. Add to milk. Mix sugar, cocoa and flour well until no lumps. Add to warm milk and cook until thick and smooth, stirring constantly. Add vanilla and salt. Pour into baked pie shell. Top with meringue.
Combine peanut butter, margarine, sugar and Rice Krispies. Mix well and form into 1 to 1 1/2-inch balls. Place in refrigerator until ready to dip. Melt chocolates and paraffin in double boiler over medium heat. Dip peanut butter balls into chocolate and refrigerate until ready to serve.
Beat egg yolks, then pour in the hot honey. Cook for a moment, beating continuously, then fold the salad oil, lemon juice, the cream (beaten stiff) and the seasonings! Mm good!
Combine ingredients in a medium size mixing bowl. Shape meat into 1-inch balls. Heat 1/2-inch of oil in a frypan. Cook meatballs over low heat until done as desired. Serve on wooden picks with an olive. Makes 24 meatballs.
Brown hamburger with a medium chopped onion. Add salt and pepper and chili powder. Cook well and add cream of mushroom soup and tomato soup. Simmer 5 minutes and pour over cooked macaroni. Sprinkle with cracker crumbs and grated cheese. Bake at 450° about 10 minutes or until ingredients are heated through and sauce bubbles.
Place the bread crumbs in a shallow dish; set aside. Brush the chicken pieces with 1/4 cup of the mayonnaise. Dip in the bread crumbs to coat. In a large skillet, melt 2 tablespoons of the margarine over medium heat; add the chicken and cook for 15 minutes, turning occasionally, or until golden and done. Remove to a serving platter and keep warm.
Heat oven to 425°. Chop and brown in butter the onion and celery. Add the green beans, corn, celery soup, sour cream and cheese. Mix. Top with crackers and drizzle with butter. Cook until it bubbles, then reduce heat to 325° and let brown.
Start with 28 cups of water in a large pot (this will result in 26 cups of broth). Chop onions and celery. Add to water. Add salt and pepper. Bring to boil and then add raw chicken on bone. Cook until chicken is done. Remove from heat. Brown sausage in separate pan and drain. Slice smoked sausage. Remove chicken from bone and return to stock. Add pork sausage, smoked sausage and Texas Pete. Bring to a boil. Add rice; reduce heat and stir occasionally to prevent from sticking. Cook, covered, until rice is done.
In bowl, mash avocados and mayonnaise until smooth. Stir in chopped tomato, pepper, lime juice and cilantro. Makes 1 1/3 cups.
Combine graham cracker crumbs and melted butter. Pat in bottom of 11 x 13-inch pan. Chill for 1 hour.
Melt shortening in skillet. Add beef, breaking into pieces with fork and cook until lightly brown. Drain off fat. Stir into meat the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer for 5 to 10 minutes.
Mix the first 4 ingredients. Add the flour, baking powder, vanilla and bananas. Preheat the oven to 325° and bake for 1 hour and 20 minutes.
In a large bowl, place dates and pecans. Do not cut or chop. Place in bowl whole. Sift flour; add baking powder and salt. Pour over dates and nuts. Mix thoroughly until dates and nuts are well floured. Beat yolks until lemon colored, then add vanilla and sugar. Stir into first mixture. Mix well. (I use my well scrubbed hands for this operation!) Beat egg whites until they stand in peaks. Fold gently into other mixture. Grease a loaf pan generously; place inside thick, clean, brown wrapping paper. Leave enough of the paper so that it overlaps the top of the loaf pan. Butter lining paper. Spoon date-nut mixture into pan. Fold the brown paper lightly over top of loaf. (Heavy-duty aluminum foil could be used instead of the brown wrapping paper.) Bake in 300° oven for 1/2 hour, then 225° for 1 1/2 hours, or until a knife plunged into loaf comes out clean. During the last half hour of baking, uncover the top so that it may brown. Do cook slowly.
Cut broccoli in bite size pieces. Crumble bacon. Mix dressing into other ingredients and chill before serving.
Cream shortening. Add sugar and eggs. Add milk, apples nuts and raisins. Sift dry ingredients; add to mixture. Bake in greased loaf pan at 350° for 45	minutes to 1 hour. Cool before slicing.
Mix together cream cheese, butter and flour. Chill dough for 1 hour. Cook mushrooms, butter and onions until tender. Mix in salt, thyme, sour cream and flour. Roll dough out. Cut into 3-inch circles. Place filling on one side. Fold over and seal. Place on ungreased cookie sheet. Bake at 450° for 12 minutes or until golden brown.
Drain oranges and pineapple; mix all ingredients in a large bowl. Chill before serving.
Stir well the first 5 ingredients. Add to scalded milk and stir well. Pour into 9-inch pastry lined pan. Bake at 450° for 10 minutes. Turn oven down to 325° and bake for 25 minutes. Test with knife.
Salt beef and brown. Prepare dinner as directed. Combine with beef. Add corn and tomato paste. Add water and stir. Place in 3-quart casserole dish and bake 30 minutes at 350°.
Crumble yeast in mixing bowl; add salt, sugar, water and beaten egg. Stir in 2 cups flour; stir until smooth. Stir in melted Spry or shortening; add rest of flour. Mix well. Let rise once, then shape like Parker House rolls. Bake at 350° for 15 minutes.
Mix together. Dot with butter. Bake at 375° for 45 to 60 minutes or until browned on top.
Heat 2 cups water with the sugar until sugar dissolves. Add the juices, the remaining water and the banana puree. Divide mixture into 2 large plastic bowls. Cover tightly and freeze. To serve, defrost 1 of the punch bases into punch bowl. Add half the 7-Up and 1/2 the club soda. Break up punch base until mushy and icy in bowl.
In a large bowl, combine the first 5 ingredients. In large saucepan, combine milk, butter and marshmallows. Cook over low heat, stirring constantly, until melted. Pour over pecan mixture and mix well. Shape into 1-inch balls and roll in the coconut, washing your hands frequently.
Mix all ingredients together. Form a sweet potato ball around a large marshmallow. Roll each ball in crushed corn flakes. Bake in 425° oven until marshmallows begin to ooze.
Mix all ingredients together. Cook 30 to 40 minutes on medium heat. Stir often.
Blend cream cheese and horseradish. Spread mixture on slices of beef. Roll up beef into logs and refrigerate. Before serving, cut each log into fourths.
Mix hamburger, onions, rice, tomato soup and tomato paste. Cook cabbage leaves; put mixture in leaves and roll up with toothpicks. Pour tomato sauce over rolls. Cook in pressure cooker for 25 minutes.
Mix together all ingredients except potato chips and let set in refrigerator overnight. Cover with crushed potato chips and bake in 9 x 13-inch pan for 1 hour at 350°. Serves 12 easily.
Cook and stir hamburger and onions in 10-inch skillet or Dutch oven until hamburger is light brown; drain. Stir in tomatoes with liquid, green pepper, water, mushrooms, salt, sugar, chili powder and spaghetti. Break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. Add more water during cooking if necessary.
Combine green pepper, onion, celery, rice, eggs and chicken. Blend bouillon cubes in mayonnaise; add to rice mixture. Season to taste. Bake at 350° for 30 minutes.
Prepare vegetables for salad. Layer them in bowl except eggs. Mix mayonnaise with sugar and spread over vegetables. Top with cheese. Refrigerate 8 to 24 hours. Toss before serving. Garnish with eggs.
Bring 5 cups water to boil; add oatmeal. Cool slightly. Dissolve yeast in 2 cups lukewarm water and sugar. Mix together with remaining ingredients for 10 minutes. Let rise; punch down. Let rise again. Put in pans.
Break lettuce into bite size pieces. Add macaroni, eggs and tuna. Combine vinegar, salt and mayo; pour over salad. Toss to mix.
Beat eggs and sugar until thick. Mix with oleo, flour, 1/3 cup cocoa, vanilla, coconut and nuts thoroughly. Combine with eggs and sugar. Pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Immediately after removing from oven, spread cream over it. Cook 1 stick oleo, milk and 1/3 cup cocoa until smooth. Add powdered sugar and nuts. Spread over warm cake.
Wash beets and cut tops off to 1 1/2 inches. Leave roots on until cooked. Boil until skin comes off easy. Then cut roots and remaining tops off and peel the skin. Slice beets.
Mix yellow cake mix, butter and egg together; pat out into an ungreased 9 x 12-inch baking pan. Then mix confectioners sugar, egg and cream cheese and pour into pan on top of the other mixture. Bake at 350° for approximately 40 minutes.
Mix sugar, shortening and egg together. Scald soda in 2 or 3 tablespoons boiling water before putting in milk. Add to sugar, shortening and egg. Mix with enough flour to make a stiff dough so you can roll easily to desired thickness. Put in any flavor desired. Use 1/2 teaspoon salt if using plain flour. Bake in 400° oven for 8 to 10 minutes.
Preheat oven to 350°. Drain asparagus, but reserve 1/2 cup of liquid. Place asparagus in greased casserole. Combine soup with reserved liquid; pour over asparagus. Sprinkle with almonds; top with cracker crumbs. Bake for 30 minutes.
Mix yeast in water. Add sugar, oil, egg, salt and flour. Mix well until blended and put into refrigerator. Let rise 3 hours. When ready to eat, place by spoonfuls into well-greased muffin tins. Don't punch down. Bake at 425° for 20 minutes. Will last in refrigerator about 1 week.
Combine 1 c. scalded milk, 1 Tbsp salt, 2 Tbsp shortening, 3 Tbsp dark molasses. Cool to lukewarm. Soften 1 cake compressed or 1 pkg dry yeast in 1 c. lukewarm water for 5 minutes. Add to the above. Blend in 2 c unsifted pure rye flour, 4 1/2 c. all purpose white flour a little at a time. Turn on floured board and knead until smooth. Be sure to get all white flour worked in dough until very stiff. Place dough in greased bowl. Cover, let rise in a warm place till double in bulk. Punch down, let rise again. Turn out on floured board and knead for 1 minute. Mold into 2 balls, let stand covered 15 minutes. Then shape into long loaves or may be baked in round pans. Let rise until double in bulk. Bake at 375° for 45 minutes. For glass, bake at 350°.
Wash and clean chicken. Brown in hot fat in skillet. Remove to deep kettle. Add enough water to cover; salt and cook until tender, about 1 1/2 hours. Remove meat from bone. Strain fat off of broth and add enough water to make 2 quarts. In skillet that chicken was browned in, cook onion and green pepper with paprika until browned. Add to broth; add chicken. Heat to boiling; add spaghetti and cook uncovered 15 to 20 minutes or until spaghetti is tender and most liquid is absorbed. Do not drain. Add olives and 1 cup cheese. Heat in oven until very hot. Serve with remaining cheese sprinkled on top. Serves 8 to 10.
In a mixing bowl, cream together the shortening and sugar; add the eggs, stirring well. Mix together the flour, baking soda and baking powder and add to the creamed mixture alternately with the bananas. Add the vanilla, stirring well. Fold in the apples. Pour into a greased loaf pan and bake at 350° for one hour.
Cook ground chuck and onion in a skillet until done. Drain well. Place back in skillet. Add 1 cup water and seasoning mix. Heat and mix well; cook dry. Crush Doritos and place handful in plate. Top with meat mixture, then tomatoes, lettuce and cheese. Top with dressing. Fast meal. Kids love it!
Pour melted butter on bottom of 13 x 9 x 2-inch pan. Sprinkle evenly the crumbs, nuts, chocolate bits, then coconut. Pour condensed milk evenly over coconut. Bake 25 minutes or until lightly browned in a 350° oven. Cool in pan 15 minutes, then cut.
Mix together and press with fingers into pie plate. Bake in preheated oven (450°) on upper shelf for 15 minutes. Makes 1 large pie shell.
Heat pineapple (do not boil). Add buttermilk and Cool Whip. Refrigerate.
Drain green beans in colander before mixing ingredients. Combine green beans, milk, soup, pepper, cheese and 1/2 can of French fried onions. Mix well. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Top with remaining onions. Bake 5 minutes longer. Serve.
Cream sugar and melted butter together. Add salt. Add soda to buttermilk, then add to creamed mixture alternately with flour. Add oats. Divide mixture into 2 log shapes. Divide as you work in 1/3 cup portions and shape each into round ball. Press down and roll on pastry cloth with pin covered with pastry sleeve. Roll paper thin. Use lefse stick and roll dough on stick; lift and unroll on cookie sheet. Either cut with pastry cutter into squares before baking, or bake and then break into pieces.
Dissolve yeast in warm water. Mix with other ingredients as you would biscuits. Roll and cut on floured board. Bake at 400° until golden brown. Makes 15 rolls.
Cream shortening and sugars. Add eggs. Add flour, salt, baking powder and soda. Add cornflakes, oatmeal, coconut and vanilla. Drop by spoon onto greased cookie sheet. Bake at 350° for about 15 minutes.
In large bowl, cream the butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla. Mix well. Fold in cornmeal and flour. Pour into pastry shells. Bake for 25 minutes in a 350° oven. Reduce heat to 300°. Bake 20 minutes longer or until pie tests done.
Mix all of the ingredients and bake in a 2-quart long baking dish at 350° until brown. Bake 45 to 60 minutes.
Trim off large leaves of broccoli; remove tough ends of lower stalks. Wash thoroughly; cut into 1-inch pieces. Bring water to a boil in a large saucepan. Add broccoli and salt. Cover; reduce heat and simmer 5 minutes or until tender. Drain liquid and set broccoli aside. Saute onion, celery and mushrooms in margarine in saucepan until tender. Combine broccoli, sauteed vegetables and water chestnuts in a large bowl; set aside.
Boil first 3 ingredients until it forms soft ball in water. Remove from stove and add peanut butter and marshmallow cream. Beat together until thick and pour into greased 8 x 8-inch pan to cool.
Coconut should be fresh because of the sugar. The day before if needs to be ground and Sweet 'N Low added to taste. Store in tight container overnight at least. Prepare pie and topping as you would for any other pie. High in fat so have small pieces!
Sift together first 4 ingredients; spread evenly in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally. Sprinkle 2/3 of the crumbs in a 13 x 9 x 2-inch baking pan. Combine egg whites, sugar, berries and lemon juice in a large bowl; with electric beater, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream. Spoon over crumbs; top with remaining crumbs. Freeze at least 6 hours or overnight.
Combine mayonnaise, sugar and vinegar in a small bowl. Toss remaining ingredients in a serving bowl. Stir in dressing. Serve chilled. Serves 8.
Pour reserved pineapple juice into small bowl. Add cornstarch; use fork to mix well. Add garlic, scallions, ginger, soy sauce, steak sauce and honey; mix well. Let mixture stand for 10 minutes. Place chicken strips into casserole dish. Add sauce and stir. Cover dish with waxed paper. Set microwave on High and cook for 3 minutes. Stir, cover again and cook on High for 3 more minutes. Add pineapple. Stir, cover and cook on High for 3 more minutes. Let covered dish stand for 5 minutes. Serve over hot cooked rice. Serves 4.
Layer 1/2 of each item in a 2-quart greased casserole. Then repeat. Bake at 350° for 45 minutes.
Drain green and yellow beans. Rinse kidney beans. Slice onion and green pepper very thin. Mix sugar, oil, vinegar, salt and pepper. Pour into dish with beans, onion and pepper. Let set overnight.
Mix all ingredients carefully. Spray pan with Pam. Bake in loaf, tube or Bundt pan at 350° for 30 minutes or until done.
In blender, combine Bisquick, butter, egg, milk and cinnamon. Process until smooth. Stir in strawberries. Spray a nonstick skillet with Pam and heat over medium heat. Yields 3 pancakes.
Cream together Leadership Training and Desire. Add Tithes and Offerings which have been combined with Energy and Bible Study. Stir gently. Add Vivacious Girls and Service Flour and mix well. Sift together General Meetings, Dedicated Life, Aspiration, Inspiration and Enthusiasm.
Stew whole chicken or parts, salt, onion and celery. Prepare Stove Top stuffing. Combine cold, cut up chicken, peas, cream of mushroom soup and sour cream. Place chicken mixture in casserole dish with stuffing on top. Bake at 350° for 30 minutes or until brown.
In a large bowl, sift flour and sugar together. Mix well. In a saucepan, bring to a boil the oleo, Crisco, cocoa and cold milk. Pour over flour and sugar mixture. (For an extra moist cake, add syrup to the boiled mixture.) Mix well. Add buttermilk, soda, vanilla and eggs. Mix well; pour into a 15 x 11 x 1-inch sheet cake pan. Bake 15 to 20 minutes at 400°.
Combine chicken, soups, 1/2 cup milk and sour cream and chicken. Simmer. Combine Bisquick mix, cornmeal, 3/4 cup milk, egg and cheese. Pour chicken mixture into 9 x 13-inch casserole dish. With spoon, drop batter mixture on the chicken. Bake about 30 minutes at 350°. The crust should be browned.
Mix and marinate steak 3 to 4 hours in refrigerator or overnight. Grill steak.
In blender, combine eggs, milk and melted butter. Add flour and salt. Pour into well-greased 13 x 9 x 2-inch pan. Bake 20 minutes at 450°. Drizzle with butter and sprinkle with sugar. Especially good served with sausage.
Combine first 5 ingredients; cook over medium gas flame, stirring until sugar is dissolved. Continue cooking without stirring until small amount forms a soft ball in cold water (234°). Turn off flame. Stir in 2 tablespoons butter and 1 teaspoon vanilla. Cool without stirring. When cool, beat until creamy. Stir in nuts. Pour in pan and cut into squares.
Mix well and drop by teaspoon on greased cookie sheet. Bake until done at 350°.
Use 9 x 13 x 2-inch pan. Do not mix. Layer ingredients in pan in order given. Bake at 325° for 1 hour. Serve with Cool Whip, ice cream or plain.
Beat egg, then add milk. Rinse chicken and pat dry. Dip chicken in egg mixture, then roll in cracker crumbs. Season with salt and pepper. Spray pan with nonstick cooking spray. Arrange chicken in pan so they do not touch. Drizzle chicken with melted butter. Bake at 375° for 45 to 55 minutes or until chicken is tender.
Preheat oven to 350°. In a large mixer bowl, combine the melted butter, sugar and cocoa. Add the eggs, one at a time, blending after each addition. Add the remaining ingredients and mix just until combined. Pour into a greased 9 x 13-inch glass dish and bake for 20 to 25 minutes or until the top is firm to the touch. Do not overbake or the brownies will be dry. Allow to stand 15 minutes, then cut into 32 squares.
Mix all ingredients together thoroughly, except Ragu sauce. Form into 2 small loaves or 1 large loaf. Place in a 9 x 13-inch baking dish. Top with the Ragu sauce. (You might also use some of the new Italian style tomato soups, mixed with 1 can of water.) Bake, covered, for 1 1/4 hours. Uncover; bake for an additional 15 minutes. Slice and serve with sauce, if preferred.
Work the flour, sugar and margarine together as you would a pie dough, into coarse crumbs. Reserve 1 1/2 cups of crumbs. Mix the molasses, boiling water and baking soda and combine with remaining crumbs. Mix well. Batter will be thin. Pour into an oblong cake pan which has been greased and floured. Sprinkle the remaining crumbs over the cake. Bake at 350° for 45 minutes.
Bake potatoes in hot oven (425°) for 45 minutes or until tender. Cut into halves and scoop out insides; mash. Add remaining ingredients; beat until fluffy, seasoning to taste with salt, pepper and paprika. Fill potato shells and bake until lightly browned.
Forty minutes before serving, in large skillet over medium-high heat, fry bacon crisp. Drain on paper towels. Crumble bacon into bits and set aside. Discard bacon drippings. In skillet, empty potato slices and seasoned sauce mix from package of scalloped potatoes. Stir in 3 cups of boiling water, onion flakes and sugar. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally, then stir in vinegar and bacon bits. Makes 4 servings.
Bring first 4 ingredients to a boil and cook 4 minutes. Add peanut butter and vanilla. Pour over oatmeal and mix (fast). Drop by spoon on wax paper.
Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Reserve 2 tablespoons pineapple. Stir remainder into cheese mixture. Spread over bottom of crust. Chill. Blend 1/4 cup sugar, cornstarch and salt. Combine reserved syrups, measure 1 1/2 cups, blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.
Mix all ingredients. Pour over chicken or other meat to be grilled. Marinate overnight for best results.
Thicken pineapple juice with flour, sugar and egg. Mix all ingredients together and cool.
Brown beef and onion in skillet; drain. Add salt and pepper. Stir in ketchup and tomato sauce. Heat well. Place into 1 1/2-quart dish. Cut cheese into strips and lay on top of meat. Place biscuits on top. Bake 20 to 25 minutes at 450°.
Combine raspberries, banana, peaches, pineapple juice and sugar. Divide among four 8 ounce glasses. Chill. For each glass, add a scoop of vanilla ice cream and muddle. Tip glass and slowly pour lemon-lime carbonated beverage down side. Add second scoop of ice cream.
Combine in electric blender until thick and smooth (approximately 30 seconds). Makes 6 cups.
Mix ingredients by hand sugar, oil and egg; sifting dry ingredients and mixing adding milk. Blend blueberries in carefully. Grease muffin tins (no papers) or 8-inch square pan. Bake at 400° for 20 to 25 minutes.
Combine rice, salt, butter and water in heavy saucepan. Cook until rice is tender. Drain well. Add drained crushed pineapple and nuts to rice and set aside. Dissolve gelatin in boiling water. Mix with pineapple juice. Chill until slightly thickened.	Remove	from fridge and beat well with a rotary beater. Whip chilled milk until stiff. Fold into gelatin mixture; add to rice mixture. Place in a large bowl and chill until firm. Serves 12.
Place fruit cocktail into 9 x 13-inch pan. Sprinkle cake mix over this. Dribble melted oleo over top. Bake 30 minutes. Put chopped pecans and coconut over top and bake 30 minutes longer. Serve with Cool Whip.
Sift flour, sugar, baking powder and salt into bowl. Cut in shortening. Add sweet potatoes and roll into biscuits. Cook at 425° for 20 to 30 minutes. Can be frozen before cooked.
Mix together first 5 ingredients. In another bowl mix remaining ingredients. Add to dry ingredients and stir with spoon, do not over beat. Bake in greased and floured tube pan for 1 hour at 325 degrees, then 10-15 minutes more at 350 degrees.
Cook macaroni according to package directions; drain well. Combine with remaining ingredients in bowl; mix well. Chill until serving time. Yields 6 servings.
Wash and core apples. Starting at stem end, peel 1/3 of the way down. Arrange in shallow baking dish. Mix sugar and cinnamon. Add water to the dish and broil for 5 minutes. Baste frequently with pan syrup.
Mix dry ingredients; cut in shortening, then add milk. Handle lightly. Bake at 450° for 12 to 15 minutes.
Melt margarine; add marshmallows and melt together. Add vanilla and peanut butter until well blended. Add Cheerios. Drop by tablespoons on waxed paper. Cool.