HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together 2 cups flour and powdered sugar. Cut in shortening until mixture clings together. Press into a 13 x 9 x 2-inch baking pan. Bake at 350° for 20 to 25 minutes or until lightly browned. Beat together eggs, granulated sugar and lemon juice. Sift together the 1/4 cup flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake at 350° for 25 minutes longer. Sprinkle with additional powdered sugar. Cool. Cut into bars.
Combine rice and water. Bring to a boil. Cover. Reduce heat to low. Let steam 25 minutes or until rice is tender.
Slice cucumbers as for bread and butter pickles. Sprinkle salt over top. Add ice cubes to cover. Let stand 3 hours (add onion and red pepper, if desired). Drain well. Put raisins in enough water to barely cover. Add all other ingredients. Pour over cucumbers and bring to a boil. When green color goes, pack in jars and seal. Be sure some raisins get in each jar.
Melt butter in medium saucepan. Blend flour, salt, pepper and gradually add milk and cheese. Stir over medium heat until smooth and slightly thickened. Stir in sour cream and cooked noodles until thoroughly heated. Serve immediately or place in baking dish and broil until brown. Serves four.
Heat oven to 375°. In a large bowl, combine all ingredients except flour and cocoa. Beat at medium speed until well mixed (2 to 3 minutes). Shape rounded teaspoonfuls as desired (1-inch balls, 2 to 3-inch logs, balls flattened, balls with indentations, etc.) or use cookie press. Place 1 inch apart on cookie sheets. Bake for 7 to 9 minutes or until set. Cool. Decorate with melted chocolate chips, melted almond bars, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. Yields 3 dozen.
In heavy pan, over low heat, melt chips with all milk, coffee and vanilla. Remove from heat. Stir in nuts. Spread evenly into foil lined 8 or 9-inch square pan. Chill for 3 hours or until firm. Turn fudge onto cutting board. Peel off foil. Cut into squares.
Cook cauliflower and broccoli. Drain and cut up large pieces. Combine corn, cheese and soup. Fold in cooked vegetables and mushrooms. Turn mixture into a 13 x 9 x 2-inch dish. Toss bread crumbs and melted butter. Sprinkle on top.
Mix all ingredients well. Serve on whole wheat toast or fill scooped out tomato. You choose the condiments and enjoy.
Pop corn in oil and pour in large roasting pan. Boil for 5 minutes oleo, brown sugar and add vanilla and soda. Mix well. Pour over popcorn and mix well. Bake at 250° for 1 hour and stir every 15 minutes. Store in tight container.
Cream with mixer the margarine and sugar. Add salt, vanilla and flour. Fold in chocolate bits and chopped nuts. Shape into balls. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. While warm, roll in powdered sugar. Freeze on tray. Then store in plastic bags.
Stir together the cocoa powder and apricot nectar or orange juice. Divide mixture into 3 tall glasses. To each glass add 1 or 2 scoops of ice cream or ice milk; stir gently. Carefully pour about 1/2 cup carbonated beverage down the side of each glass. Serve immediately with straws.
Scald milk in top of double boiler. Stir in cornmeal gradually and cook until thickened, stirring occasionally. Beat egg whites and set aside. To corn meal mixture, add butter, salt, sugar and baking powder. Mix well. Then, in large mixing bowl, add hot mixture slowly to beaten egg yolks, stirring constantly. Fold in egg white. Pour into greased 2-quart casserole. Bake in hot, preheated 425° oven for 45 minutes or until done. Serve at once with butter. Makes 8 servings.
Preheat oven to 325°. Lift meat from marinade and place on foil in roasting pan (enough foil to cover and envelope wrap). Roast for 3 1/2 to 4 hours.
Cream butter and sugar; add applesauce and soda while apples are warm. Beat in 1 egg at a time; add flour and spices, then add nuts and raisins dredged in 1/2 cup of the flour. Bake 2 hours in moderate oven (about 315°).
Heat cream cheese on top of stove. Add crab, lime juice and couple dashes of hot sauce and a teaspoon salt. Stir while heating. When heated well, stir in pecans. Serve in chafing dish with crackers.
Blend all together in a casserole dish. Bake, covered, at 300 for 2-2-1/2 hours. During the last 20 minutes, you may top with 1/2 c grated cheddar cheese if desired.
Mix sugar and flour together and cream with margarine. Add egg yolks and mix well. Add milk, juice and rind. Mix beaten egg whites into liquid and pour into unbaked pie shell. Bake in 350° oven for 45 minutes or until "set" as custard.
Saute onion in 1/4 cup margarine. Add hash browns, sour cream, soup and cheese. Pour into large casserole. Mix corn flakes and melted margarine together and put on top. Bake at 350° for 50 to 60 minutes.
Spread rolls on cookie sheet until covered. Bake until light brown and then cool. Mix cream cheese, mayonnaise and Ranch dressing together and spread on rolls. Top with any of the other items listed (chopped in little pieces). Top with cheese last and press down. Refrigerate and then cut into bars. Will make 1 large cookie sheet or 2 small sheets.
Mince the onion, garlic cloves (and pepper, if using). Add enough olive oil to barely cover the skillet. Saut the seasoning veggies until soft. Open, drain and wash the black beans. Add them to the skillet once onion, etc. is translucent and cook until almost dry. You can slightly mash the beans or even put them in the blender for a few seconds.
Cream butter and sugars until light and fluffy. Add egg and vanilla. Beat well. Sift in dry ingredients. Add oats and coconut last. Mix well.
Butter and lightly flour two 9-inch round cake pans. Preheat oven to 350°. Grate fresh coconut in hand grater or food processor to make 3 cups. Cream shortening and slowly add sugar. Beat until light and smooth. Add egg yolks, one at a time, beating well after each one. Stir in almond extract. Sift dry ingredients into separate bowl. Add alternately in 3 parts with milk until well blended. Stir in one cup coconut. In a separate bowl, beat egg whites until stiff, but not dry. Stir one-third of egg whites into batter. Gently fold in remainder. Pour batter into cake pans. Bake 25 minutes. Insert toothpick in center to make sure cake is done. Let layers cool 10 minutes in pans, then remove to cake racks to finish cooling. Frost with 7-Minute Frosting.
Brown meat and onion together. Add green chiles, soups and sauce. Stir until well mixed.
Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. Stir in chocolate, nuts and raisins. Add slightly beaten eggs, melted butter and crushed pineapple. Mix just to moisten flour. Pour into a 9-inch tube pan which has been greased and then lined on the bottom with waxed paper. Bake at 350° for about 1 hour and 10 minutes or until cake tester inserted in center comes out clean. Cool cake in pan 15 minutes, then remove from pan and finish cooling on rack. For easier slicing and mellowing of flavors, store cake overnight wrapped in wax paper, plastic wrap or aluminum foil.
Beat sour cream and cottage cheese together. Add eggs, flour, sugar, salt and soda. May be mixed in blender. Cook as usual.
Cream butter, shortening and sugars. Add eggs and beat well. Add flour sifted with cream of tartar and soda. Add vanilla. Roll into balls. Sprinkle with sugar and place on greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 350° for 8 to 10 minutes or until they turn a light tan. You can frost for Christmas.
Beat 100 strokes with wooden spoon. Add 1 1/2 to 2 cups more of whole wheat flour and 1 1/2 to 2 cups white flour. Knead in flour for 15 to 20 minutes until smooth and elastic. Punch down. Divide in 2. Place in greased pans. Let rise again until doubled. Bake at 375° for 30 minutes or until done.
Heat oven to 350°. Cook and stir onion in dressing over medium heat for 2 minutes. Stir in turkey, 1/4 cup of the picante sauce, the cream cheese and the cumin. Cook until thoroughly heated. Stir in 1 cup of Cheddar cheese.
Size of shrimp can be your preference. Mix all ingredients. Place in covered container and marinate overnight in refrigerator. Can be kept for a week.
Put cucumbers and onions in pan. Cover with ice. Put salt on top of ice. Let set for 3 hours. Remove ice and rinse lightly.
Mix oatmeal, coconut, dates, wheat germ and sliced almonds in large bowl. Place salt, vanilla, oil, water and brown sugar in blender. Blend together until well mixed, then mix everything together in the large bowl. Bake at 250° for 1 hour.
Heat oil in skillet. Add eggs and cook until done, but not dry. Cook bacon until crisp. Crumble. Reserve 2 tablespoons grease. Cook onion until tender. Stir in rice, soy sauce, eggs and bacon bits. Keep warm.
Slice pickles, onions, peppers and garlic. Cover with ice cubes-drain. Combine other ingredients; pour over cucumber mixture. Heat just to a boil. Seal in hot jars. Makes 8 pints.
Boil potatoes until soft. Peel skin and put in mixing bowl. Mash with potato masher. Combine potatoes with half and half and melted butter. Mix until fluffy.
Put in bowl and put in microwave for 4 minutes on High. Take out, mix well and let set.
Place unpeeled potatoes in microwave-safe dish. Cover and microwave on High for 10 to 15 minutes, rotating dish once.
Heat waffle baker. Sift together dry ingredients in a large mixing bowl. Combine egg yolks and milk; stir into dry ingredients. Stir in cooking oil. Beat egg whites until stiff. Carefully fold in egg whites, leaving a few little fluffs. Do not overmix. Bake in preheated waffle baker until golden brown.
Mix oil, eggs and sugar together. Add flour, baking powder, soda, cinnamon and coffee and mix well. Add the raisins and nuts. Pour into large cookie sheet (greased and floured) and bake for 30 to 35 minutes at 350°. When cool, frost with any favorite glaze or sprinkle powdered sugar over top.
Cook spinach and drain. Melt butter. Mix with other ingredients except egg whites. Mix all ingredients together, then fold in egg whites. Pour into souffle dish. Bake at 350° for 25 minutes.
Beat egg white and water (until frothy, not stiff). Stir in pecans until well coated (add more pecans if needed to use up all the egg mix). Mix cinnamon, sugar and salt, and add to pecans. Stir until pecans are completely coated. Line a large cookie sheet with foil. Spread pecans in single layer. Bake at 225 degrees for 1 hour. Stir about every 15 minutes.
Wash, drain and cover cucumbers with cold salt brine, strong enough to float an egg (use canning salt; 2 cups salt to 1 gallon water). Weight down and let stand 3 weeks.
Cook stew meat in water until tender. Add the Veg-All and tomato soup; stir. Simmer for 5 or 10 minutes.
Brown hamburger and drain. Add the rest of the ingredients. Bring to a full boil, stirring frequently. Done in 15 to 20 minutes.
Brown hamburger. Add next 2 ingredients. Line pan with tortillas. Top with hamburger mixture and cheese. Make 2 or 3 layers.
Soften cream cheese; add crushed pineapple, 1/2 cup of nuts, onion, seasoned salt and green pepper. Form into a ball and add remaining nuts to outside.
Place chops and sauerkraut in large pan. Add water. Boil gently 40 minutes. Combine Bisquick and milk. Spoon dough in mounds on top of boiling sauerkraut. Cover tightly. Reduce heat and simmer 15 minutes.
Put in stalk of celery and onion; cook together. Cook vegetables until done. Drain of liquid. Put layer of vegetables, then half of cheese, then bread crumbs. Pour half melted oleo and repeat with another layer, with crumbs on top. Bake at 350° for 45 minutes. Do not overcook zucchini. Strain to get rid of water.
When mixing pudding, use only 1/2 of the milk called for. Layer ladyfingers on bottom of 13 x 13-inch pan then spread on pistachio pudding (make sure you only used 1/2 of the milk recommended) then another layer of ladyfingers then another layer of pistachio pudding then top it with Cool Whip. Sprinkle crushed Heath bar on top or crushed nuts.
Dissolve yeast in milk and sugar; let set for about 5 minutes. Add 5 cups of sifted flour. Mix well. Let set in a warm place for about 1/2 hour. Add egg yolks, shortening, salt and rest of flour. Mix and knead well (needs to be a soft dough). Let set in a warm place for an hour, until doubled in bulk.
Beat together eggs, 1 cup softened margarine (not melted) and powdered sugar for 15 minutes - NO LESS. Mix together graham crackers and melted margarine. Spread out in bottom of 9 x 13 pan. Pour egg mixture over crust and slice bananas (sprinkle with lemon juice to maintain color). Put banana slices on top of egg mixture. Place drained pineapple pieces over bananas. Cover with whipped topping and decorate with cherries and nuts. Refrigerate 2 hours before serving.
Melt butter; add onion. Saute 20 minutes. Add paprika, pepper, bay leaves and flour. Stir; mix well over low heat. Add small amount of bouillon and cook for 5 minutes. Gradually add rest of bouillon; simmer for 30 minutes or place all ingredients in crock-pot for several hours. Place slice of French bread in bowl and shredded Provolone or Gruyere cheese. Brown under broiler.
Thaw apple juice concentrate. Combine (undiluted) with flour and cinnamon in container with tight lid. Shake well. Pour into saucepan. Cook over medium heat until mixture boils and thickens. Remove from heat. Add peeled, sliced apples to hot mixture; stir to coat. Spoon into pie shell. Top with second crust. Bake as usual for other apple pies.
Stir flour, salt and baking powder. Set aside. Cream butter and sugar in mixing bowl. Beat in eggs, one at a time. Add flour, one cup at a time, to mixture alternating with milk. Beat batter until smooth and creamy. Add flavoring. Bake in three 9-inch pans 35 to 45 minutes in a 350° oven.
Mix, except oil. Then slowly add the oil while beating. Let salad dressing stand for 24 hours before serving.
Saute celery in a little butter to soften. Mix everything together. Add a little milk, if it seems stiff. Bake in buttered casserole at 350° for 45 minutes, until brown.
Mix dough and roll to 1/2-inch or 3/4-inch thickness. Place biscuits on ungreased cookie sheet. Bake 15 to 20 minutes at 425°.
Pour 2 tablespoons sugar and celery seed over the vegetables. Heat remaining ingredients to boiling, let cool until still warm. Pour over vegetables and let cool. Put into refrigerator. Let set for at least 24 hours. Gets better every day and will keep for 9 days.
Grease pizza pan. Roll out biscuits. Place on pan like a crust. Piece together. Spread Pizza Quick over the biscuits. Sprinkle Parmesan cheese over Pizza Quick. Place toppings as you like them, then sprinkle on the Mozzarella cheese. Bake at 350° until cheese is bubbly and brown.
Cook onion in butter until transparent. Add salt and paprika; add cut up chicken and mix to coat chicken. Add water to cover chicken; boil until chicken is tender. Skim fat, then thicken gravy with flour. Add sour cream, making sure not to overboil; simmer until sour cream is well dissolved into the gravy.
Mix first 4 ingredients and spread on bottom and sides of pan. Make crumb mixture from next 3 ingredients. Layer apples and crumb mixture, making sure top layer is crumbs. Sprinkle generously with cinnamon. Place pan on cookie sheet or pizza pan (pie will bubble over). Bake at 450° for 10 minutes, then reduce heat to 350° for 1 hour or until brown.
Combine cornstarch, sugar and water. Cook on medium heat, stirring all the time, until thick and clear. Cool. Beat egg whites with salt and vanilla until soft mounds form. Add sugar very gradually, beating well. Add cooled cornstarch mixture, then beat until stiff. Spread on lukewarm pie and bake in preheated oven at 350° for 12 to 15 minutes.
Melt butter or margarine and vinegar. Let stand while beating eggs. Add sugar and the vinegar and butter to the eggs. Add vanilla. Pour into an unbaked pie crust. Bake 40 to 50 minutes in 350° oven.
Mix in order given. Heat oven to 375°. *Pour mixture in greased pan. Bake about 30 minutes. Cool on rack. Cut in squares.
Melt 1/2 stick margarine in baking pan. Place chicken in pan and cover with sauce. Bake, uncovered, at 350° for 45 minutes to 1 hour. Turn and baste several times!
Combine in a saucepan. Bring all to a simmer and baste the lamb while cooking.
Mix and heat soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper until blended. Layer carrots, bell pepper and onion. Pour marinade over. Cover and refrigerate. Stir occasionally. (Keeps a week or so.)
Pack okra in hot sterilized jars. Put a garlic clove in each jar. Heat water, vinegar, salt, dill seed and pepper to boiling point. Pour boiling brine in jars and seal. Process in water bath at simmering, temperature about 180° to 200° for 10	minutes. Let ripen for several weeks before opening. Makes about 4 pints.
Thoroughly wipe the mushrooms clean with a soft cloth. Place them in a saucepan; cover them with the dressing and simmer over a medium-low burner for 15 minutes. Chill and drain the mushrooms, saving the dressing to store any leftover mushrooms in. (You can even simmer another batch of mushrooms in it when the first batch is gone.) Arrange the mushrooms on lettuce with toothpicks for spearing. Yield: Depending on the size of your mushrooms, this will make about 12 to 15 servings.
Combine confectioners sugar, melted margarine and peanut butter. Roll into small balls and dip into melted chocolate chips and wax. Refrigerate or freeze.
Combine milk,	water, sugar and eggs in double boiler. Cool until it steams (do not boil!). Add fruit or flavoring as desired.
Follow instructions on package of cake mix. Mix all other ingredients well. Boil exactly 1 minute. Beat until creamy. Spread between layers and on top of the cake.
Cook and drain spaghetti, then pour the Italian dressing over the hot spaghetti and stir well. Cool in the refrigerator. When the spaghetti mix is cooled, add the dry dressing mix and veggies. Stir very well and let marinate several hours. Make this in early a.m.
Boil sugar and water until it thickens. Beat egg whites until stiff. Pour syrup into the egg whites, beating all the time. Add vanilla, then coconut. Mix in half coconut and sprinkle the other half on the cake.
Beat egg whites until foamy. Add baking powder and beat some more. Add sugar; beat until stiff. Fold in crackers and pecans. Pour into buttered pie pan. Bake 25 minutes. Top with 1 package of Dream Whip mixed as directed. Let cool before eating.
Brown hamburger, onion and green pepper, then drain. In a large mixing bowl, combine the rest of the ingredients and mix well. Pour into a 9 x 13-inch greased sheet pan. Bake 45 minutes at 425°. Remove from oven and place small butter pats over entire top of cornbread. Cover with foil and bake 15 additional minutes at same temperature.
Put brats and 1/2 to 1 whole sliced onion in large kettle, cover with beer, 2 to 3 cans. Boil 30 to 40 minutes until brats turn a sort of white. Let sit in kettle for a minute or two. Take kettle to hot charcoal grill and put brats on grill. As they brown, take them off and put them back in the beer and onion sauce. Serve from kettle on hot dog buns with horseradish mustard and the works and the rest of the beer. Great for summertime cookout.
Mix all ingredients together and pour into tart shells. Bake at 350° for 30 minutes. Makes 8 to 10 tarts.
Saute mushrooms in butter gently for 2 minutes. Dissolve beef cubes in hot water. Melt butter and blend with flour in another pan. Add cream, salt, pepper, beef broth and mushrooms to butter and flour mixture. Pour into buttered casserole. Top with cheese and crumbs mixed together. Bake 30 minutes at 350°.
Cook beef slowly until gray. Drain off fat. Put in large soup pot. Add tomatoes; if whole tomatoes, cut 4 or 5 times with scissors, while still in can. Pour all vegetables and juice in soup pot. Stir in beef stew seasoning mix. Bring to a boil, then cut down and simmer about two (2) hours. Put in container and freeze. Makes about 5 quarts. Do not add salt to this recipe. When serving, may add 1 large can V-8 juice to this recipe. I sometimes add 2 to 4 tablespoons sugar.
In a 3-quart casserole or large bowl, place chocolate pieces. Cover with lid or plastic wrap. Microwave on Medium or Low 4 to 5 1/2 minutes until melted. Stir chocolate until smooth; add noodles and using 2 forks, toss to coat well. On strips of foil or wax paper, form into 1 1/2-inch clusters. Cool to set. Can spray (butter) on dish. Makes about 24 (1 1/2-inch) Haystacks.
Take the rolls from the freezer; put them in the refrigerator 12 hours ahead of time.
In a skillet, brown beef. Drain all but 2 tablespoons of drippings. Saute the onion and parsley. In a large bowl combine the beef, potatoes and milk. Season with salt and pepper. In a mixing bowl, beat the egg whites until stiff. In a separate bowl, beat the egg yolks until thick. Blend the yolks into the beef mixture. Fold in the egg whites. Transfer the mixture to a well-greased casserole dish. Bake at 350° for 1 hour.
Empty pistachio pudding into salad container. Add pineapple; stir until well mixed. Add Cool Whip; stir until smooth. Add marshmallows and pecans. Stir until well mixed. Let stand in refrigerator one hour.
Combine ingredients and refrigerate overnight. Place in freezer containers (quart and pint). To serve, thaw in refrigerator if possible. Store leftovers in glass jars with lid and refrigerate.
Mix together; add carrots. Bake at 350° for 40 minutes in 9 x 13-inch pan.
While grits are hot, melt butter and cheese in it. Place eggs in measuring cup and add enough milk to make 1 cup. Add milk and eggs to grits mixture. Pour into a casserole and bake in moderate oven for about 30 minutes or until top is brown.
Mix vegetables, chicken and soup together and put in a large baking pan. Mix together the margarine, flour and milk and pour over chicken mixture. Bake for 1 hour at 400°.
Mix all ingredients together. Spread a thin layer of mayonnaise on each side of a croissant. Spread the chicken salad on the croissant. Serve with fruit.
In food processor or blender, mix all ingredients until smooth. Cover and chill at least 2 hours.
Cook acini according to package directions. Drain pineapple and mandarin oranges, set aside in refrigerator to cool overnight. Save juice. Cook until thick: juice, sugar, flour, eggs (beaten) and salt. Pour over acini while hot. Cool overnight in refrigerator.
Mix together dry ingredients. Add remaining ingredients and put in greased loaf pan and bake in 300° oven for 50 to 60 minutes.
Combine chocolate bar, butter or margarine and boiling water in medium bowl. Stir to melt chocolate. Combine flour, brown sugar, soda and salt in a large bowl; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool completely and frost as desired.
Slice tomatoes (approximately 1/4 inch). Salt and pepper lightly. Sprinkle on flour. Fry in hot oil until brown. Drain on paper towel and serve hot.
Heat oven to 350°. Remove stems from mushrooms to make small crevice for stuffing. Wash mushrooms and roll in butter. Place upright in baking dish. In small bowl, mix remaining ingredients, reserve 2 tablespoons Parmesan cheese for topping. Press mixture in crevice of mushrooms and top with cheese. Bake 5 minutes or until hot. Can be made in advance and frozen. Remaining mixture and mushroom stems are great in salad.
Take love and loyalty and mix thoroughly with faith. Blend in tenderness, kindness and understanding. Add friendship and hope; sprinkle abundantly with laughter. Bake with sunshine and serve daily with generous helpings. This will not only make a happy church, but it will also make a happy home.
Fry bacon. Pour off some of the grease. Add vinegar and sugar and stir. Bring to boil. Add 1 cup water with 3 tablespoons cornstarch (dissolved). Stir until thick. Pour over cooled, sliced potatoes. Crumble bacon and onion on top and mix well, tossing gently. Put in oven before serving. Serve warm and enjoy.
Saute onions, pepper and celery. Add rest of the ingredients and simmer for about 3 hours.
Mix all ingredients; drop by spoonfuls onto cookie sheet. Pat out and bake at 375° until brown, about 10 minutes. Yields 4 dozen.