HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add extra teaspoons shortening and 1 1/2 teaspoons sugar to dry ingredients in the recipe of baking powder biscuit dough. After mixing biscuit dough, turn it out on lightly floured board. Put flour on your hands and knead dough lightly. Roll dought into one large circle about 1 1/2-inches thick. Bake as usual for biscuits. Meanwhile, wash, hull, crush berries. Mix with sugar and let stand in warm place. When shortcake is done, split and butter. Put 1/2 the berries between the layers and put 1/2 on top. If you have heavy cream, serve in pitcher at table. Otherwise, whip the cream.
In heavy pan, put oil. Add cut up celery, green pepper and onion. Saute about 5 minutes. Add cut shredded cabbage. Cook until tender. Add can of corned beef. Stir well. Cook 2 minutes. Add tomatoes. Cook about 2 minutes. Serve over rice.
Marinate chicken in fruit juices and onion for 1 hour. Reserve marinade. Brown both sides of all pieces in oil. Place in a covered casserole and cover with marinade, plus the apple, raisin, apricots, prunes and honey. Bake in 350° oven for 45 minutes. Baste often.
Mix cookie mix according to directions. Pat out cookie dough in bottom of deep dish pizza pan. Sprinkle pecans over crust and bake. Mix cream cheese and confectioners sugar to spreading consistency. Spread over crust. Next, spread strawberry pie filling. Slice and layer bananas. Arrange pineapple rings over banana layer. Put cherry in middle of each pineapple ring. Chill until set, about 30 minutes.
Brown hamburger and onion. Add remaining ingredients. Pour in 2-quart greased casserole. Bake at 350° for 30 minutes.
Mix margarine, sugar and milk. Cook over medium heat until it starts bubbling all over. Cook 1 minute. Remove from heat and add vanilla, cocoa, peanut butter and oats. Mix real good. Drop on wax paper.
Cook onions and celery in oleo until tender, about 15 minutes. Remove from heat and add remaining ingredients. Mix together well and pour into greased casserole dish. Bake at 325° for 1 1/4 hours.
Break eggs into a dish and beat them well. Season with salt and pepper. Heat butter and oil in a frying pan. It should be hot but not smoking. Dip slices of bread in egg. Let any extra egg drain back into dish. Fry the bread slices on both sides until they are crisp and golden brown. Eat French toast while it is hot with sugar sprinkled on top. Yummy!
Preheat oven to 450°. Melt 1/2 cup butter. Put 1 teaspoon into each of 12 pan cups. Save the rest for later. Sift and measure flour, baking powder and salt. Add 1/3 cup softened butter. Cut into flour mixture with pastry blender until pea size. Stir in 3/4 cup milk with a fork. Fill each muffin cup almost to top with dough. Bake in preheated oven for 10 minutes. Spoon melted butter over each biscuit. Bake 10 minutes more. "Serve piping hot with butter, jam or honey."
Preheat oven to 450°. Lightly grease a 13 x 9 x 2-inch dish or pan. Melt butter in skillet. Saute celery and onion until tender (about 3 minutes).
Mix cake mix with the stick of butter (softened) and 2 eggs. Crumble in bottom of 9 x 13-inch pan. Mix cream cheese, powdered sugar and vanilla. Spread on top of cake mix. Bake for 30 minutes at 350°.
Mix the first 4 ingredients in a pan and simmer for 20 minutes. Cool. Preheat oven to 325°. Mix the flour, cinnamon, salt, baking soda and cloves. Mix all together. Add nuts and red and green maraschino cherries. Grease and flour angel food cake pan. Bake for 1 1/2 hours at 325°.
Bring butter, Crisco, cocoa and water to boil in 2-quart pan. In large bowl combine sugar and regular flour. Pour hot mixture over flour and beat well. Add beaten eggs, soda, buttermilk and vanilla.
Place taco shell on microwave safe plate. Spread with refried beans and salsa. Sprinkle with cheese and top with second tortilla. Microwave on high for 1 1/4 minutes. Cut into wedges. Serve with additional salsa and shredded lettuce, if desired. makes 1 serving. Repeat for each serving.
Fry bacon until crisp and crumble in small pieces. Add green pepper and celery to bacon drippings; saute. Combine in baking dish the remaining ingredients. Cheese is optional (American or Cheddar) sprinkled over top (grated cheese, 1 cup or more). Bake at 400° for 30 minutes. Makes 6 servings.
Mix all ingredients together. Bake in greased and floured 8 x 8-inch pan at 350° for 30 minutes.
Mix all ingredients, except chocolate, for approximately 3 minutes or until well blended. Spread in 8 x 8-inch microwave-safe dish. Cover with wax paper. Cook on High for 4 minutes and rotate dish. Cook 4 to 5 minutes longer until top appears dry or bottom is even colored. Cover with remaining bits and let stand 10 minutes. Spread bits and cool completely.
Mix together the cake mix, pudding mix, oil and water. Add the eggs, one at a time, vanilla and butter extract or flavoring. Beat 6 to 8 minutes at high speed. Mix the nuts, sugar and cinnamon. Sprinkle a little on the bottom of a well-greased Bundt pan. Pour in the batter, layering it with the rest of the nut mix. Bake at 350° for 50 to 60 minutes. Cool 8 minutes. Turn out of pan.
In extra large salad bowl: Chop peppers, celery and eggs. Add boiled and drained packages of tiny shell salad macaroni, small frozen shrimp, mayonnaise and sour cream. To season, add generous amounts of celery salt, onion powder, pepper and a dash of garlic powder. Mix thoroughly. Serve cold. Makes 1 large bowl of salad.
Stem berries and gently rinse. Pat dry and set aside. In a mixing bowl, blend together beaten eggs and sugar. Fold in sour cream until mixed. Fold in berries. Pour mixture into pie shell; bake in preheated 325° oven for approximately 60 minutes, until pie is firm. Serves 6.
Heat oven to 375°. Grease square pan, 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes. Serve with ice cream or whipped cream.
Brush bottom of rectangular pan (13 x 9 x 2-inch) with oil. Mix Parmesan cheese, Bisquick, seasoning, paprika and pepper; coat chicken. Arrange, skin side down. Bake 45 minutes at 425°. Divide chili sauce among breast halves. Sprinkle with Mozzarella cheese. Bake until melted. Sprinkle with parsley, if desired.
Preheat oven to 325°. Cream together the margarine and shortening. Add sugar and eggs. Sift dry ingredients together and add vanilla. Add alternately with milk to creamed mixture. Bake in tube or Bundt pan at 325° for about 80 minutes. Cool. Frost with Fudge Icing.
Mix and pour over cake. Bake at 350° (325° for glass pan) for approximately 40 to 50 minutes.
Beat sugar and cream together until smooth (not whipped). Add eggs and 1 cup milk; beat until eggs are blended. Add vanilla and 1/2 cup milk; mix. Add melted margarine. Pour into unbaked shell. Bake at 375° until center does not shake and top is brown.
Preheat oven to 250°. Break pretzels into bite-sized pieces in 9 x 13-inch pan. Melt butter and pour on pretzels. Sprinkle onion soup over pretzels and mix well. Season with garlic salt and garlic powder as wanted. Stir every 1/2 hour and add more spices, if needed. Bake for 2 hours. Great for a new and different snack.
Combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to mix. Press evenly onto bottom of 8-inch spring-form pan. Bake at 350° for 5 minutes. Cool. In mixer bowl, beat cream cheese until smooth. Gradually beat in sugar and beat until light. Add eggs, one at a time, beating well after each addition. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and liqueur. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in 4 to 5 places to create marble effect. Place on bake sheet and bake at 350° for 45 minutes. Without opening oven door, let cake stand in turned-off oven 1 hour. Remove from oven and cool, then chill. Yields about 12 servings.
Scald milk. Add sugar, salt and shortening. Set aside. Dissolve yeast in water. Stir in milk mixture. Add 3 cups flour. Beat until smooth. Add other 3 cups of flour. Turn dough out on floured board. Knead. Place in greased bowl; brush with melted shortening. Cover with clean towel; let rise in warm place until double in bulk, about 35 minutes. Punch down and divide in 2 parts. Shape into loaves and place in greased bread pans. Cover. Let rise until double. Bake in 350° oven for about 50 minutes or until golden brown.
Brown ground chuck with onions in large skillet, stirring until crumbly. Drain. Stir in next four ingredients. Bring to a boil. Stir in noodles. Simmer covered for 10 minutes or until noodles are tender. Stir in sour cream. Do not boil after sour cream is added.
In a small bowl, add 1/2 cup boiling water to red hots. Stir and let melt. In a large bowl, add 2 cups boiling water to jello. Stir until dissolved and add cinnamon candy liquid.
Remove orange rind from oranges and cut into slivers. Combine sugar and water with rind in pan. Stir until sugar dissolves. Cook for 5 minutes. Mixture should measure 1 1/2 cups. Add butter and stir until melted. Add orange juice and eggs. Mix dry ingredients with orange juice mixture in a large bowl. Batter will be lumpy. Bake in greased loaf pan 1 hour and 15 minutes at 325° or in 4 small pans 45 minutes.
Dissolve sugar in water. Add juices and bananas and stir well. Pour banana mixture into milk cartons or other containers and freeze. Remove from freezer 2 hours before serving. Add lemon-lime drink. Yields 6 dozen servings.
Preheat oven to 350°. Grease and flour a large loaf pan. In a large bowl, stir together the sour cream and baking soda. Set aside for 5 minutes. Add the melted butter, sugar, eggs and raisins and whisk until blended. Set aside. In another bowl, stir together flour, baking powder, cinnamon and salt. Add to sour cream; mix until blended. Spread evenly in prepared pan. Stir together the cinnamon, brown sugar and walnuts. Sprinkle over batter. Bake for 65 to 75 minutes. Cool 15 minutes.
Combine water and honey in saucepan. Bring to boil. Add cranberries and cook 5 minutes. Add orange, berries, ginger and raisins. Simmer 10 minutes, stirring frequently. Add toasted nuts. Pour into serving bowl and refrigerate. Serving Size: 10. Preparation Time: 0:20.
Dissolve the yeast in warm water. Next add salt and sugar. Blend in flour. Knead dough until smooth. Cut into small pieces. Roll in ropes and twist into shapes. Place on lightly greased cookie sheets. Brush the pretzels with a beaten egg. Finally, sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes.
Mix cream cheese, brown sugar and vanilla. Add cocktail peanuts. Serve with apple slices that have been dipped in orange juice to keep color.
For the topping, set aside sour cream, 1/2 cup of the grated cheese and 1/3 of the Doritos bag.
Stir with spoon and put in freezer container. Freeze in hand cranked freezer. Makes a gallon of ice cream. Recipe may be tripled.
Day 1: Soak beans in a large bowl covered with water to a depth of 4 to 5-inches. Let soak overnight.
Brown sausage, onion, green pepper and garlic; drain. Add remaining ingredients. Simmer uncovered 20 minutes.
Coarsely chop the chicken or turkey and the walnuts. Cut the grapes in half. Drain the pineapple and the oranges. Combine all the ingredients together and chill before serving.
Prepare fettuccine according to package directions; drain. In medium size skillet; cook and stir chicken and mushrooms until heated. Add cream and heat (do not boil). Toss together hot fettuccine, cream mixture, cheese, salt and pepper. Serve immediately on warm platter. Makes 6 servings.
Mix all but cornflakes and melted margarine. Place in a large casserole dish. Mix cornflakes with margarine and cover potatoes. Bake covered for 1 hour at 325°.
Line a 9-inch pan with crust. Put in refrigerator. Scald milk. Blend eggs with salt and sugar. Slowly pour milk into egg mixture, stirring well. Add vanilla. Pour into pan; dot with butter and sprinkle nutmeg over top. Bake at 375° for 25 minutes or until lightly firm.
Mix ingredients; roll out on floured surface and cut with doughnut cutter. Let rise 15 minutes; fry in deep, hot fat (375°) until brown. Roll in powdered sugar.
Cook hamburger and onion together; drain off grease. Heat your tomato sauce, chili beans, chili powder and water together, then add your hamburger and onions. Let simmer for about 1 hour on low heat. Cook spaghetti, then wash it off in cold water. Add it last.
Bring water, butter and salt to a rolling boil. Add rice; stir well. Bring back to a rolling boil. Cover and turn off. Don't peek for 12 minutes. Fluff with fork.
Mix thoroughly shortening and the 2 sugars and eggs. Stir in the evaporated milk and vanilla, then stir in dry ingredients. Chill dough if too soft. Drop by teaspoons on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Make cake using directions on box. Bake in a 13 x 9-inch sheet pan. Cool 30 minutes. Punch holes in cake.
Mix ingredients in blender (spread in shallow dish) and refrigerate for 2 hours. Before serving, top with tomatoes, salad olives, green onions and Cheddar cheese. Serve with corn chips.
Combine shrimp, oranges and onion in glass bowl. Mix remaining ingredients, except lettuce leaves. Pour over shrimp mixture and toss. Refrigerate, covered, 2 to 4 hours. Makes 8 servings.
Trim lamb chops; brown on both sides in hot olive oil. Remove from skillet; pour off fat, leaving 3 tablespoons. Add onion; cook until transparent. Mix in flour, then apple juice, stirring constantly. When boiling, lower heat. Add soy sauce, sugar, chicken stock and mint. Return chops to skillet; cover and cook very gently for 30 minutes, or until lamb chops are tender.
Mix first seven ingredients well. Add chocolate chips and chopped nuts. Stir well. Pour into greased and floured tube pan. Bake at 350° for 45 to 50 minutes. Dust with powdered sugar.
In a large saucepan, combine 1 to 2 cups water, salt, nutmeg, sugar and diced potatoes. Bring to a boil; cover, reduce heat and simmer about 15 to 20 minutes or until potatoes are fork-tender. Pour mixture into a lightly greased 9 or 10-inch pan.
Preheat oven to 375°. Combine flour, salt and soda in a small bowl. In large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chocolate morsels and pecans. Drop by teaspoonful (two inches apart) on ungreased baking sheet. Bake 8 to 10 minutes. Makes about 8 dozen cookies.
Cut steak into thin strips; dust with flour and pepper. In large skillet, brown meat in butter. Add sliced mushrooms, onion and garlic; brown lightly. Stir in beef broth. Cover, cook about 1 hour or until meat is tender, stirring now and then. Gradually stir in sour cream. Cook over low heat for 5 minutes. Serve over cooked noodles.
Melt margarine in super skillet and brush on sides. Sprinkle brown sugar in melted margarine. Place pineapple rings, then cherries in middle of pineapple rings and sprinkle pecans on top. Add drained crushed pineapple. Mix yellow cake mix, according to directions, except add pineapple juice in place of liquid the cake recipe calls for. Bake at 350° for 1 hour or a few minutes over, according to your oven. Let cool for 15 minutes. Place a large plate over skillet and dump.
Melt butter, stir in cocoa and 3/4 c. sugar. Blend. Cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until soft peaks form. Fold chocolate mixture into egg whites.	Pour into greased and floured 9 inch layer pan. Bake at 350 degrees for 30 minutes or until inserted toothpick comes out clean. Cool 10 minutes. Remove cake from pan and invert. Use raspberry sauce or chocolate glaze. Garnish with raspberries and green leaves.
In large pan, melt butter. Stir in flour. Gradually add half and half. Stir until thickened. Add Parmesan; cook and stir until smooth. Fold in crab flakes. Heat 10 minutes. Stir occasionally. Serve over fettucini.
Place the egg white, sugar and grated apple all in a bowl; beat until it is the consistency of whipped cream.
Fry ground beef in skillet with chopped onion, salt and pepper. When beef is brown, add tomatoes and celery soup. Mix well. Then add soup beans to mixture. Mix your own corn bread mix. Put all the mixture in a baking dish. Pour corn bread mix over beef mixture. Bake at 375° until bread is done and brown.
Cook and drain spaghetti. Combine cream cheese, cottage cheese and sour cream in food processor. Blend until smooth. Fold in onions and green peppers.
Mix the Kool-Aid with the sweetened condensed milk. Mix it with the Cool Whip. Put it on the ready crust. Put it in the refrigerator or freezer. If refrigerator, an hour; if the freezer, a few minutes.
Dissolve lemon jello in boiling water and cool. Mix cake mix and oil and mix well. Add lemon extract and eggs, beating well after each. Add cool jello and mix well. Bake in Bundt pan for 40 to 50 minutes at 325°. Make holes in warm cake with fork for sauce.
Mix together margarine and powdered sugar. Add rest of ingredients. Make 2 rolls. Chill 4 hours. Bake at 375° for 8 minutes. Cut cookies 1/4-inch thick.
Beat egg whites stiff. Mix Karo syrup and water; heat to soft-ball stage. Pour half of this syrup into beaten egg whites slowly. Heat rest of syrup to hard-ball stage and pour slowly into egg whites. Add vanilla and nuts.
Combine melted margarine and 1/4 cup fruit sweetener and spread evenly in 9-inch square or round pan. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple rings in pan. Arrange nuts around pineapple. In a large bowl, combine 1/2 cup fruit sweetener and margarine. Blend in slightly beaten eggs and vanilla. Add reserved pineapple juice and milk.
Melt margarine in a casserole dish. Mix sugar, milk, eggs, vanilla and salt together. Pour into casserole with margarine. Mix bread crumbs in and bake at 350° for 1 hour or until knife comes out clean.
In a saucepan on low heat, melt butter. Gradually stir in brown sugar, then milk. Add peanut butter and cook, stirring constantly, until blended. Serve warm. Makes 2 1/2 cups.
Cream butter and Crisco with sugar. Add eggs one at a time. Sift flour, baking powder and salt. Add sifted ingredients alternating with milk, then add vanilla flavoring. Cook at 350° for 1 1/2 hours.
Remove labels from cans; send to school. Put meat in a 2-quart casserole dish. Pour soups over top. Cover with foil; bake in slow oven (250° to 300°) or crock-pot for 3 hours. Serve over rice or noodles.
Bake angel food cake according to package directions. Allow to cool. Cut top off of cake and tunnel out middle. Mix jello and boiling water. Add strawberries to jello. Add pieces of cake from tunnel. Stir together and pour into tunnel. Replace top of cake. Frost top and sides with Cool Whip. Chill.
Sift flour, baking powder, baking soda and salt. Add rolled oats. Cream margarine and brown sugar. Add bananas and orange extract, then eggs and walnuts. Gradually add dry ingredients and stir just until blended. Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for one hour or until tested done.
Mix 1/2 part mustard and 1/2 part Louisiana hot sauce together in a large bowl. Mix 1/2 part cornmeal and 1/2 part cracker meal together in a large cake pan. Add Tony Cachere Creole seasoning and black pepper to the meal mix per your taste preference, and mix together. Roll fish into meal until they are completely covered by the meal. Remember to sift meal frequently to remove lumps in meal. Fry fish in peanut oil.
Cream shortening and sugar; add unbeaten eggs. Beat well. Add pineapple and vanilla. Add flour, salt, baking soda and baking powder. Mix very little. Drop by teaspoons onto a well-greased cookie sheet. Bake 10 to 12 minutes at 350°. Makes about 25 cookies.
Coarsely grate cabbage by hand. Add pepper and onion.	Bring first 6 ingredients to a boil. Pour over vegetables. Toss and chill. Best if made a day ahead.
Cream butter and sugar. Beat in egg and molasses. Dissolve soda in buttermilk. Sift flour, salt, cloves, ginger and cinnamon together. Add buttermilk and flour mixture alternately to creamed mixture, beating well after each addition. Stir in vanilla. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° until tests done.
Peel potatoes and boil until well done, so they will be thick enough to mash. Mash until smooth; add salt, pepper and salad dressing and stir well. Chop boiled eggs and fold in. Serve warm or cold.
Drain crushed pineapple juice in bowl; mix together with sugar and boil. Remove from heat. Add Jell-O. Take pineapple juice, cream cheese and Dream Whip (4 packages). Mix Dream Whip according to box, then add juice and creamed cheese. Mix well. Fold in Jell-O mixture, then fold in 2 cups cold water. Pour into 9 x 13-inch pan. Chill 3 to 4 hours.
Preheat oven to 325°. Mix oil, sugar, eggs and prunes. Add to flour, allspice and cinnamon. Beat together. Add nuts. Cook in tube or Bundt pan for 1 hour.
Mix egg yolks, sugar and lemon juice; cook until custard consistency. Add milk; then dissolve gelatin in cold water and add to custard. Beat egg whites and 1 cup sugar until stiff. Fold into custard. Break up angel food cake into chunks and fill buttered glass dish with a layer of cake, then a layer of custard alternating until all is used. Chill overnight. Cut in squares and serve topped with whipped cream.
In small bowl thoroughly combine cheese, margarine and if desired hot sauce; spread each pita half with half of cheese mixture, covering entire surface of pita. Set pita halves on baking sheet and broil until cheese is melted and lightly browned, 2 to 3 minutes. Cut each half into 4 equal wedges and serve hot. Makes 2 servings, 4 wedges each.
Boil rabbit until almost done. Take off the bone and grind or chop fine. Brown rabbit, beef and onions until done. Drain fat, if any. Add seasoning mix; stir until well blended on low heat. Add sauce, water and beans.	Salt and pepper to taste. Add sugar. Simmer 10 to 15 minutes. Makes 6 to 8 servings.
Cut wings at joints; discard wing tips. In large recloseable plastic food bag, combine 2/3 cup picante sauce, ketchup, honey, cumin, chili powder and garlic. Mix well. Add chicken wings to marinade; seal bag and turn several times to coat. Place bag in 13 x 9-inch pan. Refrigerate, turning bag occasionally, at least 2 hours.
Mix rhubarb and sugar and let set 12 hours (or overnight). Mixture will make own liquid. Bring to a boil. Boil 5 minutes. While hot, stir in jello to dissolve. Put in jars. Seal with paraffin.
Combine flour, milk and vanilla in saucepan and cook until thickened, stirring frequently. Cool.
In a large bowl, blend dry ingredients. Add eggs and mix well. Stir in rhubarb. Place in unbaked pie shell and bake in a 350° oven for 1 hour.
Dissolve 1 small pkg. of lemon jello in 3/4 c. hot water and set aside. Beat together the eggs and Wesson oil. Add the cake mix and lemon flavoring and beat well. Add jello mixture and mix well. Bake in a tube pan at 300° for 1 hour. While cake is baking, mix the frozen lemonade with the sugar. When cake is done, run a knife around the edges to loose cake from pan, then pour lemonade over and down sides of cake. Keep in pan until well cooled.
In a large saucepan, combine all ingredients, except frankfurters. Bring to a boil, stirring frequently. Reduce heat. Add franks; simmer 10 minutes. Serve with toothpicks. Makes 32 appetizers.
Melt oleo. Beat eggs well. Mix all ingredients well. Pour in pie crust. Bake 1 hour at 325°.
Separate rolls into triangles. Combine cream cheese, egg yolk, flavoring, jam and sugar. Place a tablespoon in center of each triangle. Pull points of triangle together and pinch to seal. Place on greased baking sheet and bake for 12 to 15 minutes at 375°.
Fill coffee mug with bottled water. If you care for an exotic taste, use tap water. Place full mug in microwave and microwave on High for 2 minutes. Add 1 teabag (I prefer Lipton) and flavor to taste.