HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Mix well shortening, sugar, egg and flavorings. Mix flour and salt; stir in. Divide dough in half. Blend red food coloring into one half. Roll 1 teaspoon each colored dough on a lightly floured board into a strip about 4-inches long. Place strips, side by side; press lightly together and twist like a rope. Curve top down the handle of cane. Bake 9 minutes or until lightly browned. Remove while still warm and sprinkle with 1/2 cup crushed peppermint candy.
Place apples in the bottom of a greased 8-inch pan. Mix all other ingredients together and pour over apples. Bake at 375° for 35 minutes.
Cook macaroni as directed on box. Rinse and set aside. Mix all other ingredients and mix with macaroni. Chill for 4 hours. Makes a lot.
Drain apricots and mandarin oranges (and pineapple). Reserve juices. Chop apricots. Dissolve gelatin in hot water; add 1 cup reserved juice with apricots, oranges and marshmallows. Place in 9 x 13-inch dish. Chill until firm. Blend sugar, flour, egg, butter and remaining 1 cup juice. Cook until thickened, stirring constantly. Chill. Fold in whipped cream. Spread over firm gelatin. Chill and serve. Makes 15 servings.
Sift together flour and cocoa. Set aside. In a large bowl, combine butter, sugar and brown sugar. Beat until light and fluffy. Add egg yolks, one at a time, beating well after each. Add. Stir in vanilla. Combine baking soda with sour cream. Add to creamed mixture alternately with dry ingredients. In separate bowl, beat 6 egg whites until stiff. Fold into greased tube pan. Bake at 325° for 1 1/2 hours.
You can divide the mixture and put 1 teaspoon lemon and 1 teaspoon of coconut flavoring.
Mix all ingredients except Ritz crackers. Put in casserole dish. Top with Ritz crackers. Bake 1 hour at 350°.
Mix well and pour over meat balls. Bake in 350° oven for 1 hour.
Prepare pie crust. Combine ingredients. Add salt and pepper to taste. Pour filling into pie crust. Top with second crust. Seal and crimp edges. Slit top of crust to vent. Bake at 375° for 45 to 50 minutes or until golden brown. Makes 6 servings.
Boil the macaroni as directed on the package; drain and rinse with cold water. Add the mayo and the contents of envelope included in the macaroni and cheese mix. Toss well. Fold in remaining ingredients and chill. Serve from a large salad bowl lined with lettuce leaves; garnish with ripe olives.
Mix together sugar and marshmallow cream and roll into logs. Wrap in Handi-Wrap and freeze.
Cut up hen. Saute. Pour off excess fat. Cover with water; cook until tender. Mix flour, salt, baking powder and eggs. Mix in approximately 1 cup of chicken broth from cooked chicken. Roll out dough; cut in 1 1/2-inch strips. Bring chicken broth to boil and drop dumplings into boiling chicken broth. Do this hurriedly, and dumplings will be done almost immediately. Shake pepper over finished product.
Combine sugar, salt, butter and milk. Boil for 6 minutes. Remove from heat and add chocolate chips, German chocolate, marshmallow cream and nuts. Beat until all chocolate is melted. Pour into a buttered 9 x 13 x 2-inch pan. Let stand a few hours before cutting. Store in a tin box with wax paper between layers.
Cook frozen vegetables 2 minutes in water and salt. Add rice; stir to moisten all rice. Remove from heat. Let stand 5 minutes, then stir in mayonnaise, pickles and onion. Add meat and cheese, mixing lightly. Serve on crisp greens with tomato wedges.
Prepare fettucini according to directions. Add broccoli the last 4 minutes of cooking time; drain. In skillet over medium heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, peppers and fettuccini mixture and cook through, stirring often.
Remove seeds from peppers, grind with onions. Pour boiling water over mixture. Let stand 4 minutes. Drain. Make solution of 1/2 pint vinegar and 1 pint water. Pour over mixture and bring to a boil. Let stand for 10 minutes and drain again. Add 1 pint vinegar, salt, sugar and mustard seed. Boil for 5 minutes. Bottle and seal. makes 4 to 4 1/2 pints.
Melt margarine. Add other ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes.
Place cheese cubes in 1 1/2-quart casserole. Spoon chili over cheese until it is shielded. Microwave on Medium-high (7) for 10 to 11 minutes. Stir and serve with tortilla chips or a platter of raw vegetables.
Combine cheese and olives in a bowl with onion and Tabasco sauce. Mix well. Set mix in refrigerator for about 15 minutes to harden slightly for handling. Shape mixture into ball. Roll in chopped parsley or chopped nuts to coat well. Return to refrigerator to chill until serving time. Serve with assorted crackers or chips.
In a small bowl, combine all of the ingredients except the rib-eyes. Stir until a paste forms. Rub the paste into the steaks; cover and refrigerate for 1 hour. Remove from the refrigerator and grill to desired doneness over a hot fire. Yield: 2 servings.
In a 2-quart casserole, brown the cubed pork in the oil and sprinkle with soy sauce. Drain the pineapple (save syrup) and add to the meat mixture. Mix syrup and vinegar and heat. Mix sugar, cornstarch and water and add to hot liquid, cooking until clear and thickened. Pour over meat mixture. Cover and bake 20 minutes at 350°. Cook green pepper and onion in the butter (add shredded carrots for color). Cook for 3 to 4 minutes. Add to casserole and bake 10 minutes longer.
Mix sugar, flour, milk and beaten egg yolks. Add margarine. Cook until thick. Pour over vanilla wafers and sliced bananas. Beat egg whites until stiff. Put on top. Brown lightly in oven.
Mince parsley and onion. Mix remaining ingredients. (A food processor works well.) Mix until smooth paste. Adjust spices. Refrigerate overnight. Makes 2 cups. Will keep refrigerated 7 to 10 days.
Sift flour, soda and salt together; cream butter and sugar. Add well-beaten eggs. Mash bananas with fork and add sour milk; add alternately with the flour to the butter mixture. When well blended, pour in bread pan (buttered), 8 1/2 x 4 1/2-inches. Bake in preheated oven (350°) for about 1 hour.
Mix all ingredient together for 10 minutes. Pour into a greased bundt pan and bake for 1 hour at 300 degrees.
In a large pot of boiling salted water, cook pasta until just tender, 10 to 12 minutes. Drain in a colander. Put cream cheese and milk in a pot. Cook over medium, stirring constantly, until cream cheese is melted and well blended with milk. Add pasta and toss to coat. Reduce heat to medium-low. Stir in mustard, meat, vegetables, salt and pepper. Cook, stirring occasionally, until vegetables are very hot and barely tender (approximately 5 to 7 minutes). Top with a sprinkling of grated Parmesan cheese. Serves 4 to 6.
Combine rice, celery, onions, margarine, parsley and seasonings. Mix lightly. Spoon mixture in greased 3-quart shallow baking dish. Top with chicken breasts. Combine soup, mayonnaise and milk. Mix until blended. Pour over chicken. Sprinkle with paprika. Bake at 350° for one hour. Serves 6.
Run artichoke hearts through food processor. Combine with all other ingredients, except 2 tablespoons of the cheese and the bread crumbs. Put mixture in a greased 1-quart casserole. Sprinkle with cheese and bread crumbs. Bake in a preheated oven (375°) for 20 minutes.
Mix together and bake in 8 x 11-inch casserole dish at 350° for 1 hour and 15 minutes.
Cream shortening and sugar. Add flavoring. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. Spoon batter into greased 10-inch tube pan and bake at 325° for 1 hour and 15 minutes or until cake tests done.
Sift together 2 cups flour, baking soda, cinnamon, salt, and nutmeg. Cream together shortening and sugar. Blend in eggs and vanilla; mix well. Add dry ingredients and sugar mixture alternately to bananas, mixing just until blended. Combine pecans and 1 teaspoon flour; stir into batter. Pour into greased 9-inch tube pan. Bake in 350° oven for 45 - 50 minutes, or until bread tests done. Cool in pan on rack for 10 minutes, then remove from pan and place on rack. Makes one loaf.
In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and stir until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
Saute onion in butter; do not brown, only soften. Make a roux from butter and flour. Pour over soup. Add onion, tuna and all the rest of ingredients. Add crackers last and only enough to make mixture easy to handle. Put mixture in refrigerator and chill it. Form into small croquettes and roll in rest of cracker crumbs, crushing more if needed. Fry in deep fat at 425° for 3 to 4 minutes. This may be made up and then frozen if desired.
Cook spaghetti in 2 quarts of salted water until tender. Brown the meat, onions and green pepper. Stir in the water, tomato paste and sugar. Stir well and simmer slowly for 30 minutes. Drain spaghetti and put into a deep casserole. Pour sauce over all well and sprinkle top with cheese. Bake in a 350° oven for 45 minutes.
When finished cooking, drain grease and drop on top of liquid pizza. Top with shredded Mozzarella cheese. Bake in a 350° oven for 15 to 20 minutes or until pizza is done.
Peel sweet potatoes and cut in chunks. Combine all ingredients, except almonds, in blender or food processor. Process until sweet potato is grated. Pour into a large buttered baking dish. Sprinkle with slivered almonds. Dust with cinnamon sugar, if you wish. Bake at 300° for 1 1/2 to 2 hours.
Cream sugar, oleo and eggs. Add other ingredients. Bake at 400° for 10 minutes.
Put corn, cream cheese, margarine and peppers in crock pot. Mix flour and milk. Add to corn mixture. Cook on high setting for 2 hours. Stir occasionally.
Sift together flour, cocoa, baking powder, vanilla and milk. Add alternately with milk to first 4 ingredients. Bake at 350° for 1 hour.
Sift together dry ingredients. Add egg and milk to dry ingredients. Drop a teaspoon of batter for each hush puppy into hot deep fat. Cook a few at a time until golden brown.
Heat oven to 375°. Mix powdered sugar and flour. Beat egg whites and cream of tartar in 3-quart bowl on medium speed until foamy. Beat in granulated sugar on high speed, 1 tablespoon at a time, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Spread batter in ungreased pan. Cut gently through batter with metal spatula. Bake until cracks feel dry and top springs back when touched lightly, 30 to 35 minutes. Invert pan on heatproof funnel; let stand until cake is cold. Remove from pan. Spread top of cake with vanilla glaze, if desired. Makes 8 servings (130 calories per serving).
Sprinkle Jell-O over cottage cheese; mix well. Add Cool Whip and pineapple; mix well. Refrigerate overnight.
Mix cake mix, margarine and 3/4 cup Milnot together. Spread half in a 9 x 13-inch pan. Bake 15 minutes at 350°. Melt together caramels and 1/4 cup Milnot, stirring constantly. Pour on top of baked cake. Sprinkle chocolate chips and pecans on top. Pour the other half of the batter on top. Bake 15 to 20 minutes. Cool 20 minutes, then cut. Best when warm.
In a 2-quart saucepan, cook potatoes in boiling salted water about 20 minutes or until tender. Drain. Transfer potatoes to a mixer bowl and mash. Add the milk, salt and pepper. Beat at low speed of electric mixer until fluffy.
Mix together with fork flour and salt. Add shortening, egg and water. Blend well and knead slightly. Set aside.
Wash porcini mushrooms in water; strain and save the water. Heat olive oil in pot and add porcini mushrooms. Add herbs and chopped tomatoes. Add liquid from Porcini mushrooms and fresh mushrooms. Saute 15 minutes with lid off.
Mix until crumbly and press into 9 x 13-inch cake pan, then bake at 350° for 13 to 18 minutes or until golden brown; take out and sprinkle about 3 cups miniature marshmallows over top and put back in oven for 1 to 2 minutes, until marshmallows puff up. Do not overbake. Spread topping over top. Cool and cut into bars. Store in covered container.
In microwave-safe bowl, stir the first 4 ingredients until blended (mixture will be dry and crumbling). Slice stick of butter into 6 pieces; arrange evenly on top of mixture. Microwave, uncovered, on High until butter is partially melted (about 2 minutes). Stir until smooth. Pour into wax paper lined pan.
Peel, core and cube apples. Chop Snickers into small pieces (remember, the less Snickers you use, the healthier the salad). Combine vanilla pudding with milk and mix until smooth. This should be done in a large bowl. Fold whipped topping into pudding mixture. Add Snickers and apples and stir until Snickers and apples are coated. Chill in refrigerator for 2 to 3 hours and serve. Makes 6 servings.
Combine squash, eggs, sugar, butter or margarine, milk, ginger and coconut flavoring, pour into a lightly greased 8 inch square baking dish. Bake at 350 degrees for 35 minutes. While baking, combine corn flake crumbs, brown sugar, pecans and margarine in a bowl. Sprinkle casserole with crunchy cereal topping and bake 10 additional minutes. Makes 6 to 8 servings.
Mix and freeze. Chunk up, then pour 1 to 2 liters of ginger ale over it. Serve.
Cream margarine, sugar and eggs. Add vanilla and flour. Blend oatmeal until very fine (or leave as is). Add salt, baking powder and baking soda to oatmeal. Add to mixture. Fold in chocolate chips, Hershey bar and pecans. Roll in balls. Place 2 inches apart. Cook 6 to 7 minutes at 375°. Cookies will not look completely done. Do not overcook.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour half of batter into greased 9 x 13-inch pan. Bake 15 minutes. While cake is baking, melt caramels with milk and butter in microwave oven or double boiler, stirring until smooth. Pour caramel mixture over partially baked cake. Spread evenly. Sprinkle chocolate chips and 1/2 cup of pecans over caramel mixture. Pour remaining cake batter over top, spreading evenly. Sprinkle with remaining pecans. Bake 40 minutes or until center is set. Cool before slicing.
Cook and mash potatoes with a little less milk than usual. Add regular butter, salt and pepper. Stir in sour cream, Parmesan cheese and garlic salt to taste (may add 1 cup grated Cheddar). Pour into buttered 11 x 7-inch casserole. Cover and refrigerate all day or overnight. Uncover. Bake in preheated oven at 350° for 45 minutes. May be frozen before baking. Longer standing improves flavor.
Mix all together and pour into casserole dish. Bake at 350° for 30 minutes.
Stir together 2 cups flour and dry yeast. Heat milk, water, oil, sugar and salt to very warm (120° to 130°). Add liquid all at once to flour and yeast mixture. Beat until smooth, about 3 minutes on medium speed of electric mixer. Add enough additional flour to make soft dough. Mix well. Mixing may be done either by hand or mixer. Let rest 10 minutes. Roll out on well floured surface to 1/2-inch thickness. Cut with 3-inch round cutter or coffee can. Place on greased baking sheets. Let raise in warm place (80° to 85°) 30 minutes. Bake in preheated 425° oven 12 to 15 minutes until lightly browned. Makes 12 to 15 buns.
Bring applesauce to a boil. Stir in both packages of jello and crushed pineapple. Cool. Pour in Fresca. Stir and chill.
Blend tofu in a food processor or blender until creamy smooth. Add honey, pumpkin, egg whites and spices; blend well. Pour into 9-inch unbaked deep dish pie shell. Bake approximately 1 hour in a preheated 400° oven or until a toothpick inserted in center comes out almost clean. Cool and serve.
Bring water, cocoa and oleo to a boil. Set aside to cool. Add sugar, flour, salt, buttermilk with soda, eggs and vanilla, mixing in order. Bake in a brownie pan sprayed with Pam at 350° for 35 minutes.
Beat sugar and butter together. Add eggs, salt and vanilla. Then add flour, baking powder and milk. Mix; add nuts. Put in two 8-inch cake pans. Bake at 350° for 30 minutes.
Melt butter. Blend in flour and seasonings. Cook until smooth and bubbly. Heat to boil and continue boiling for 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Stir in Parmesan cheese. Top with shredded cheese. Bake at 350° until hot and bubbly. Great for leftover turkey or chicken.
Preheat oven to 375°. Grease muffin pan, mixing ingredients very well. Bake 17 to 20 minutes for regular size or until a toothpick is inserted and comes out clean. Cool in pan for 5 minutes, then remove muffins from pan and cool completely on wire rack.
First you make the crust. Then you put on the sauce. Put on the cheese. Put on all the stuff. Put it in the oven. Then you take it out. Then they serve it to you. Then you eat it.
Mix sugar and eggs. Add cooking oil and cocoa. Sift the flour, baking powder and salt together. Add eggs to mixture. Add vanilla and nuts. Mix well and pour in an 8-inch greased pan and bake 25 to 30 minutes in a 350° oven.
Mix first 4 ingredients. Mix together sugar, salad oil and vinegar. Pour over kraut mixture. Toss and chill.
In large bowl combine bread crumbs, cornbread, biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well but toss lightly. Mixture should be extra moist just this side of soupy.
Cream butter and sugar until light and creamy. Add eggs, one at a time, beating well after each one. Alternate flour with whipping cream, beginning and ending with flour. Add vanilla. Bake at 325° for 1 1/2 hours. Use 10-inch baking pan that has been well-greased and dusted with flour.
Cook margarine and water, stirring constantly. Add vinegar, sugar and salt. Cook until thick and pour over potatoes and onion. Add bacon pieces; stir. Serve immediately.
Preheat oven to 375°. Cut zucchini in half lengthwise and scoop out pulp, leaving about 1/4-inch thick shell. Chop pulp and set aside. Reserve shells.
Pick through crabmeat and remove any pieces of cartilage. Melt butter in heavy skillet and add lemon juice, salt, pepper, onion juice, hot sauce and thyme. Quickly add crabmeat and stir lightly. Saute, stirring a few times with a wooden spoon just until crab is cooked through, about 2 minutes. Lower heat. Cover crabmeat with ham slices. Cover skillet and let simmer 2 or 3 minutes. Serve as is on toast. Serves 4.
Drain all canned vegetables and place in a large bowl. In a saucepan, mix sugar, vinegar, oil, salt and pepper. Heat mixture until sugar dissolves. Let cool. Add vinegar mixture to vegetables. Toss.
Combine flour, sugars and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups crumb mixture; press remaining mixture onto bottom of 9 x 13-inch pan. Combine sour cream, egg and vanilla; spread over crust. Top with apples; sprinkle with reserved crumb mixture. Bake at 350° for 30 minutes. Let cool. Chill. Makes 12 servings.
Brown meat slowly, spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, until thick, about 45 minutes to an hour, stirring occasionally. Cook noodles in boiling water until tender. Drain and rinse in cold water.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time; beat well after each. Blend in vanilla and chocolate.
Wash strawberries. Cut up, measure 1/2 cup. Pour strawberries into bowl. Add the vanilla yogurt. Stir with a spoon. Spoon into bowl and enjoy!
Grease 8 x 13-inch pan. Place chicken in pan and layer with cheese. Mix soups and milk; pour over chicken. Sprinkle dressing on top. Bake, uncovered, 1 1/2 hours at 300°.
Cook potatoes with jackets on. Cut bacon in small pieces. Fry. Remove bacon. Saute onions in fat. Stir in flour and salt. Add sugar, vinegar and water. Bring to a boil. Add bacon pieces and pour over the cut and cooled potatoes. Make ahead and reheat for better flavor.
Mix together and beat sugar, oil and eggs. Add flour, soda, cinnamon and salt. Stir together and add apples and nuts. Put into greased 9 x 13-inch pan. Bake 1 hour at 350°.
Combine candies and water in a saucepan, stirring over heat until dissolved. Place apples in 1 1/2-quart casserole dish. Pour melted candy over apples. Cover and cook on top of stove until apples are tender.
Prepare cake mix as usual, using the pineapple juice as part of the liquid. Bake in sheet pan or pound cake pan according to directions on cake mix box.
Heat tostada shells according to package directions. In medium skillet, quickly cook chicken strips and onion in butter until chicken is browned. Add salsa and seasoning mix, reduce heat and simmer uncovered for 10 minutes. To assemble, spread 1 heaping tablespoonful refried beans on each shell; spoon 1/3 cup chicken mixture next and top with lettuce, tomato and cheese.
Saute onions in butter until transparent. Add clam juice from bottle and from cans of clams. Add potatoes and cook until potatoes are tender. Add remaining ingredients and bring to a boil. Refrigerate overnight. Reheat and serve. Makes 8 to 10 servings.
Drain pears. Dry centers with paper towel. Have cream cheese at room temperature. Mix with syrup until smooth with no lumps. Fill pears; garnish with drained cherries pushed into center of cream mixture. Chill until dinner. Can be made ahead.
Brown the ground chuck, sausage, onion and garlic in the pan; drain grease. In large pan (Dutch oven type), mix sugar, tomato paste, pear tomatoes and meat mixture. Simmer over low heat for 1 hour. Cook noodles. In a 9 x 13-inch pan, alternate sauce, cheese, noodles, sauce, cheese and noodles until ingredients are totally used. Bake in oven at 325° until brown and bubbly.
Mix all ingredients together (if dough is too soft, then cover and	refrigerate). Heat oven to 375°. Drop by level teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake like a cake (until almost no indentation remains when touched, about 10 minutes). Remove immediately from cookie sheet. Cool and glaze. Makes 4 1/2 to 5 dozen.
Mix together 5 eggs, milk, salt, dry mustard, Worcestershire sauce and melted oleo. Alternate layers of bread and cheese. Put chopped ham on top of each layer of bread. Pour milk and egg mixture over all; cover with foil and refrigerate overnight. Bake, uncovered, 1 hour at 325° in a 9 x 13-inch pan.
Cream the margarine and peanut butter. Add sugar until the consistency to form into balls. Add vanilla. Mix thoroughly using hands. Melt chocolate and paraffin in small double boiler. Dip balls in chocolate using toothpick. Place on waxed paper to cool.
Combine pie filling mix, gelatin, sugar and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Add juice. Pour into bowl; cover with plastic wrap and chill until cold and slightly thickened. Spoon into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with Cool Whip if desired.
Cut chicken into large pieces. Place in shallow, buttered baking dish. Cover with broccoli. Mix soup, mayo, lemon juice and curry powder; pour over chicken. Sprinkle with dressing and pour butter over top. Microwave on High for 15 minutes.
Add lemon juice and cranberry sauce while gelatin is tepid. When cool, blend in other ingredients. Serves 6 to 8. Attractively served in individual molds on lettuce.
Mix all ingredients together and fold in the Cool Whip. Makes two 8-inch pies. Pour into two 8-inch graham cracker crusts. Chill 1 hour or longer.
Combine first 4 ingredients, stirring well. Pour oil to depth of 1/8-inch into a large, heavy skillet. Drop potato mixture by 6 heaping tablespoonfuls into hot oil; press into 3-inch rounds with the back of a fork. Fry until golden brown, turning once. Drain well on paper towels. Yield: 2 servings.
Drain pineapple; keep juice. Add enough water to juice to make 1 cup. Stir onion and oleo until tender. Stir in ham, pepper, pineapple and juice. Heat to boiling. Reduce and simmer 5 minutes. Mix water and cornstarch. Stir in meat mixture. Heat to boil. Boil 1 minute. Serve over rice.
Mix together first 3 ingredients. Press this dough mixture into greased and floured cake pan. Mix together remaining ingredients until creamy and smooth. Pour on top of dough and bake at 350 degrees for 30 minutes.