HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and shortening together. Using 1 cup measure, break egg into cup and add vinegar and milk to make 1 cup. Add to flour mixture. Makes 3 fluffy crusts.
Beat first 5 ingredients well, then add egg, flour, baking soda and salt. Mix with first mixture until well blended. Roll into 1-inch balls. Drop into ungreased tassie pans. Take 9 to 10 minutes at 375°. Bake out of oven and put a peanut butter cup on top. Let set for 10 minutes. Makes about 40 cookies.
Grease and flour a 9 x 13-inch pan. Preheat oven to 350°. Mix together cake mix, oil, eggs and juice at medium speed 3 to 4 minutes. Fold in oranges. Bake at 350° for 30 to 40 minutes or until done.
Mix all ingredients together; pour into an unbaked pie shell. Top with pecans and bake in 350° oven until firm, 30 to 40 minutes.
Mix Crisco, salt, vanilla and 1/3 of sugar. Add milk and remaining sugar. Beat until smooth.
Brown meat and drain. Add next 6 ingredients. Simmer 30 minutes, uncovered. Cook noodles. Beat eggs, cottage cheese, remaining teaspoon of salt, pepper, parsley and Parmesan cheese in a separate bowl. Grate Mozzarella. Lay in greased pan or dish half of the noodles, half of the cottage cheese mixture and half of the meat sauce mixture. Repeat layers, ending with the cheese on top. Cover and bake in a 375° oven until bubbly (30 to 45 minutes).
Combine the first 5 ingredients and stir well. Add the Fresca and stir gently.
Put cabbage in a large bowl. Sprinkle salt and sugar over it. Let stand about one and a half hours in a cold place. Drain well. Combine sweetened condensed milk and vinegar. Pour over cabbage. Toss with a fork. Keep cold until ready to serve.
Mix sugar and cornstarch in a microwave 8-cup measuring cup. Whisk in milk until smooth; add yolks until well blended. Stir in lemon peel and juice. Add butter. Heat in microwave until just before it boils, about 5 minutes. Remove and stir.
In a large bowl, beat eggs until light. Stir in vanilla and salad oil. Add carrots, coconut, raisins and nuts. Mix well until blended. Combine the flour, salt, soda, baking powder, cinnamon and sugar. Sift into the first mixture. Stir just until well blended. Spoon into a 9 x 5-inch loaf pan that has been well buttered and dusted with flour. Bake at 350° for about 1 hour or until it tests done. Remove from pan and cool completely. Its flavor and texture improve if wrapped and refrigerated for several days. Yields 1 loaf.
Dredge ribs with flour, salt and pepper. Brown on all sides. Drain off fat from pan and add onion, bay leaf and beef broth. Bake about 2 to 3 hours at 350° or until fork-tender. Discard onion and bay leaf.
Cook first 4 ingredients until clear and slightly thick. Add jelly and cool. Add berries to cooled jello mixture. Pour into pie shell. Top with Cool Whip when served.
Prepare a one crust pie shell. Combine eggs, sugar, salt and spices and beat well. Blend in pumpkin, add milk, beat well. Turn into shell. Bake in a hot oven 450° for 10 minutes, then reduce heat to 350° for 40 to 45 minutes. Pie is done when knife, inserted in center comes out clean.
Cream butter and sugar. Add eggs one at a time. Sift baking soda with flour and add flour and milk alternately. Blend in vanilla. Put on greased and floured cookie sheet (1 teaspoon spaced 1/2 inch apart). Bake at 400° for 10 to 12 minutes.
First put yogurt and evaporated milk in a bowl. Then add sugar and mix these ingredients very well (a blender works well). Then put the mixed evaporated milk and yogurt in an oven proof glass tray. Keep in oven at 100-110°F (lowest termperature in your oven) for 6-7 hours until it becomes thick, delicious yogurt.
Measure salt into flour. Cut in shortening. Beat egg and add to vinegar and water. Stir into flour and shortening mixture. Roll out and put in pie pan. Prick with fork. Bake ten minutes at 400°.
Combine milk and water; add pudding. Mix well. Chill 5 minutes. Beat cream until thick. Fold in pudding. Layer wafers, pudding and bananas. Serves 4 to 6.
Cook broccoli according to directions. Saute celery and onions in oleo until tender. Mix all ingredients together and simmer until cheese has melted. (Protect from sticking.)
Cook squash until tender (about 15 minutes). Drain. Add margarine, salt, pepper and eggs. Mix. Add rest of ingredients. Pour into greased casserole dish. Bake at 375° for 40 to 50 minutes.
Put one or two fresh tomatoes on top. Add 1/4 to 1/2 stick butter, 2 tablespoons water, parsley flakes and garlic powder (optional).
Soften butter. Beat eggs, then mix all ingredients in a bowl (use dry Jiffy mix). Pour into an 8 x 8-inch square greased pan (glass preferred). Bake at 350° for 1 hour. Makes 8 to 10 servings.
Heat oven to 375°. Lightly grease cookie sheet. Remove dough from can in rolled sections. Do not unroll. Place sections together on greased cookie sheet, forming 1 long roll. Cut roll into 12 slices, cutting to within 1/8-inch of bottom and being careful not to cut all the way through. Alternating from left to right, pull slices out sideways and twist to lay flat on cookie sheet. Bake at 375° for 20 to 35 minutes. Mix butter, honey, and orange peel and brush over warm loaf. Serve warm. Makes 6 servings.
Mix all ingredients. Roll into balls and place 2-inches apart on baking sheet. Bake 12 to 15 minutes in 350° oven.
Preheat oven to 400°. Sprinkle the crust with each of the cheeses. In a medium saucepan, parboil the potatoes and onion until just barely tender, about 10 minutes. Drain well and place in the pie crust over the cheeses. Beat together half and half, milk, flour and dry mustard. Pour over the potatoes. Distribute tuna over the top; sprinkle with olive slices and crumbs. Bake 30 minutes. Let sit 10 minutes before cutting into wedges. Serves 6.
Drain all ingredients; mix and cover with dressing. Can be refrigerated up to 5 days.
Cook the first 4 ingredients for 5 minutes. Place popped corn in roasting pan. Take the ingredients off heat and add vanilla and soda. Pour over popcorn and bake 1 hour at 250°.
About 45 minutes before serving: With meat mallet, pound chicken breasts to 1/8-inch thickness. On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture. In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook breasts until lightly browned on both sides, adding more butter or margarine, if necessary. Remove chicken pieces to plate. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture. Add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer for 5 minutes, or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.
Preheat oven to 350°. Grease baking dish. Place apples in bottom of dish. Combine flour, sugar, butter and cinnamon. Sprinkle over apples. Bake 30 minutes or until apples are tender. Turn oven to broil and brown top.
Dissolve jello in 1/2 cup hot water; add strawberries, bananas, nuts and pineapple. Half mixture in two bowls; let set overnight.	Put sour cream on top of one; turn the other one on top of sour cream.	Refrigerate.
Mix the zucchini, onions and peppers with 1/4 cup salt; set in refrigerator overnight. Drain and rinse well with cold water. Put the vegetables in a large kettle. Add the remaining ingredients. Boil for 20 to 30 minutes. Stir to prevent sticking. Seal in jars. Process in boiling water bath.
Cream butter, add sugar and eggs, beat well. Sift flour and salt; add to butter mixture along with milk, baking powder, soda and vanilla. Beat until batter is of smooth consistency. Pour into well-greased pans and bake at 350° for about 35 minutes. Makes 3 layers. Cool for 10 minutes before icing with Seven Minute Icing. Sprinkle each layer with chopped pecans.
Mix German chocolate cake as directed on package. Put half of batter into a greased and floured 13 x 8-inch pan. Bake 15 minutes at 250°.
Cook spaghetti in boiling water until "al dente;" drain. Cook broccoli in boiling water until crisp-tender; drain. In large skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic. Heat until garlic is very aromatic. (Do not let garlic brown or burn.) Add drained spaghetti and broccoli. Toss to coat with seasoned oil. Salt to taste. Serve immediately.
Clean and scrub vegetables. Break into bite size pieces. Drain juice from mushrooms. Place in shallow dish and pour mixture over vegetables. Let stand 24 hours before serving.
Boil together first 3 ingredients and set aside to cool. When this dressing is cool, pour over other ingredients and mix well. Refrigerate at least 2 4 hours before serving. It is good as long as you keep it. This serves 8 people.
Prepare Italian dressing and add remaining ingredients. Blend and chill. (Blueberries may be added before serving.)
Mix all ingredients together, but the 7-Up. Just before serving, add the 7-Up. Makes 1 gallon.
Brown ground beef with bell pepper and onion. Drain. Cook macaroni. Drain. Add tomato sauce and taco sauce. Add cheese, cut in thin strips (Longhorn). Add macaroni. Stir well. Put 4 slices of cheese on top and let melt. Stir in well.
Stew chicken in 4 cups water the day before. Debone and skin and cut up chicken. Let broth set overnight in refrigerator. Skim off fat. Bring broth to boil. Add chopped vegetables. Bring to boil again and simmer for 20 minutes. Add chicken and serve.
Mix all together. Pour into 2 unbaked pie shells. Bake at 350° for 30 to 40 minutes.
Heat oil in pan. Add onion and garlic until translucent; then add the rest of the ingredients. Simmer 40 minutes.
Squeeze the lemons. Mix lemon juice, sugar and water. Serve over crushed ice.
Cut angel food cake in half. Tear into bite size pieces and layer bottom of pan. Beat egg yolks and margarine together, then add powdered sugar and Cool Whip. Pour 1/2 mixture over cake. Crush 3 Butterfinger candy bars; sprinkle over top of Cool Whip mixture. Repeat with remaining ingredients. Refrigerate at least 3 to 4 hours before serving.
Combine flour, salt and pepper. Coat meat strips with flour mixture. Brown meat in hot oil in a large frying pan. Add onion and cook until clear. Drain off excess fat. Add soup and mushrooms. Simmer, covered, 10 to 15 minutes. Blend in sour cream and remove from heat. Serve over egg noodles. Sprinkle with paprika and garnish with parsley.
Place all ingredients in a pan. Cook until zucchini is soft. Put all ingredients into the blender. Blend until smooth. Return to pan; reheat. Season to taste.
Blend jello, Cool Whip, sour cream and coconut in large bowl. Add oranges, pineapple and pecans to Cool Whip mixture. Fold gently until all ingredients are blended. Chill. Yield: 6 to 8 servings.
In large bowl, mix hot water and jello. Blend in strawberries and juice. Pour 2/3 of the mixture into a mold. Cover and refrigerate about 30 minutes or until nearly set. Add marshmallows to remaining 1/3 mixture. Stir and refrigerate for same amount of time. When set, add Cool Whip to jello and marshmallow mixture. Pour on top of jello in mold. Cover and refrigerate at least 4 hours.
Combine dry ingredients. Add yolks and mix well. Gradually add milk and stir until smooth. Add butter. Cook and stir over high heat until thickened (about 10 minutes). Remove from heat and stir in flavorings. Cover and beat whites. Add sugar gradually. Spread over cooked filling, which has been poured into pie shell. Bake at 400° for 7 to 8 minutes or until light brown.
Mix with a spoon. Put half in 9 x 13-inch pan. Put a layer of caramels and a large package of chocolate chips. Top with rest of batter. Bake at 350° for 20 to 30 minutes.
Cream together cream cheese, butter and sugar. Stir in egg and flour. Gradually add milk, beating well. Pour into graham cracker crust (9-inch). Bake 35 minutes at 350°. If desired, top with cherry or pineapple pie filling.
Cook ground beef in a skillet, brown but not crisp. Add next 6 ingredients and simmer a short time. Add bouillon cubes with hot water and cook 1 hour. Add potatoes and cook 1/2 hour.
Cut each biscuit into 4 sections. Mix some cinnamon and sugar in bowl. Use lots of cinnamon. Put biscuits in bowl and coat well. Grease a Bundt pan. Sprinkle with cinnamon and sugar. Throw biscuits in pan. Bake for 20 minutes or until done. Use temperature on biscuit cans.
Mix first 3 ingredients together and roll into little balls the size of a buckeye. Refrigerate 2 hours or overnight. Melt in double liner the chocolate chips and paraffin. Dip the buckeye balls by a toothpick into the melted chocolate and paraffin. Leave a small place on the top of the balls to look like a buckeye. Makes 12 dozen balls.
Cook and cut up chicken breasts. Mix soup, broth, salt and pepper. Mix well with chopped chicken and pour into baking dish. In separate boiler, melt butter; add flour and milk. Pour over chicken mixture. Bake at 350° until crust is brown, about 45 minutes.
Combine both types of corn with eggs. Mix sugar, cornstarch, seasoned salt, onion and dry mustard. Add to corn mixture. Stir in milk and butter. Pour into greased 3-quart casserole. Bake at 400° for 1 hour, stirring once. Makes 6 to 8 servings.
Cook hamburg, onion and green pepper. Add remaining ingredients. Simmer 1 to 1 1/2 hours.
In a Dutch oven or large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur and reduce heat to low. Simmer the chili, uncovered, for 15 minutes or until thickened.
Prepare cake mix as directed. Remove from oven. Poke holes quickly down through the cake with the handle of a wooden spoon. Make holes 1 inch apart. After poking holes, combine pudding mix with sugar in bowl. Gradually add milk. Beat at low speed for not more than 1 minute. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over warm cake and into the holes to make stripes. Allow remaining pudding to thicken slightly, then spoon over top. Chill at least 1 hour. May top with Cool Whip. Store in refrigerator.
Heat oven to 350°. Grease a 9 x 1 1/4-inch pie plate. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake about 30 minutes. Cool 5 minutes. Serve with mixed fruit if desired.
Mix flour and sugar. Add eggs, pineapple juice and vinegar. Cook until thickened. Combine with equal parts of Cool Whip.
Late in the evening, place rolls in Bundt pan. Pour melted (not warm) butter over top. Sprinkle with sugar, pudding, cinnamon and nuts. Cover with towel and allow to stand overnight to raise. Bake 30 to 35 minutes at 325°. Invert pan on plate to serve. Very good for breakfast.
Mix in mixer. Drop by small spoon's full in deep hot oil. May shake in bag of sugar or powdered sugar. Mixture keeps well in refrigerator.
Mix first 8 ingredients together thoroughly. Combine enough coarse bread crumbs to be absorbed by 1 cup milk. Mix all together. Mixture should be rather moist. Add a little milk, if necessary. Make into small balls and place on large baking sheet. Bake 15 to 20 minutes in 350° oven. To serve, place in chafing dish. Add 1 can beef consomme soup. Yield: about 100 meat balls.
Combine meat, milk, bread crumbs and garlic salt. Place in a 9-inch pie plate. Pat mixture, with a fork, firmly and evenly over bottom and sides of plate. Spread tomato paste over meat mixture. Add mushrooms. Cover with Cheddar cheese. Sprinkle with oregano. Top with Parmesan cheese. Bake at 375° for 25 minutes. Serves 6 to 8.
Slowly boil white sugar, brown sugar and milk until mixture makes a soft ball when dropped in cold water. Remove from heat and add butter, vanilla, Marshmallow Fluff and peanut butter. Stir until creamy and pour in greased pan. When cool, cut into squares.
Drain oranges and pineapple, then combine all ingredients. Refrigerate for 2 hours before serving.
Mix the brown sugar, margarine, flour, salt and cinnamon together until well mixed and set aside. Peel and slice the squash and apples into thin (1/8 inch or less) slices. Alternate layers of squash, then apples in a 1 1/2-quart covered baking dish until half of the squash and apples are used. Spread less than half of the brown sugar mixture on top of the squash-apple layers. Continue to alternate the squash and apples until each is used up. Top with remaining brown sugar mixture. Cover and cook in microwave on High for 30 minutes. Let stand for 10 minutes, or bake at 350° for 1 hour and 15 minutes.
In Dutch oven, brown chicken in oil. Remove with slotted spoon and keep warm. In drippings, saute onion and celery until tender. Stir in seasonings, broth, rice and chicken; bring to a boil. Reduce heat; cover and simmer 20 to 30 minutes or until rice is tender. Stir in tomatoes, shrimp and okra. Cook 10 minutes or until the shrimp turn pink, stirring occasionally.
Mix all dry ingredients. Cut in the shortening; mix well. Add buttermilk and yeast; work until flour mixture is moist. Flour counter top; roll out dough. Spread butter, sugar and cinnamon to your liking. Roll into jelly roll; cut. Place rolls in pan; let rise until double in size. Bake at 350° until brown. Mix powdered sugar and milk to make glaze; pour over hot rolls.
Cut each buttermilk biscuit in 4 pieces. Put 2 tubes of biscuits in greased Bundt pan.
In large bowl, beat eggs until foamy; add flour and sugar. Beat until well blended. Blend in melted room temperature butter; stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for one hour. Serve warm with ice cream. This recipe will serve 7 people.
Make an ice ring with 1 quart of the white grape juice, diluted with 1 cup water, and the grapes. Freeze the day before. Chill the remaining beverages. When well chilled, pour over the ice ring, in a punch bowl, and serve.
Cook broccoli, onion, garlic and carrot, in oil, about 10 minutes in skillet, on medium heat, stirring frequently, until broccoli is crisp-tender. Stir in chicken, salt and tomatoes. Heat about 3 minutes, until chicken is hot. Spoon chicken mixture over macaroni. Sprinkle with cheese and parsley. Serves 6.
Cut up	fruit and nuts. Sift together flour, baking powder and salt. Dredge fruit and nuts in flour. Beat eggs; add sugar. Pour over dredged fruit and nuts.	Mix well. Bake in paper-lined pans at 275° on bottom rack of oven for 1 hour and 15 minutes. (Use loaf	pans.)	Or you may use a 10-inch tube pan and bake 2 to 2 1/2 hours at 275°.
Combine flour, soda and salt in small bowl. Beat butter and sugars until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in chips. Drop dough by spoonfuls onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Brown onion in butter. Add all ingredients into baking dish. Bake at 350° for 40 minutes.
Combine sugar, salt, candies and 3 cups water in a saucepan. Heat, stirring until candies are dissolved. Add apples; cover. Cook slowly until just tender, turning occasionally to color evenly. Drain and chill. Mix cheese with green pepper; stuff apples. Serve on watercress or lettuce. Yield: 4 servings.
Remove stem end and seeds from green peppers. Dip in boiling water; let stand for a few minutes and drain. In a mixing bowl, combine rice, shrimp, tomato puree, horseradish, hot pepper sauce and lemon juice. Mix well. Season to taste. Stuff peppers with mixture and bake at 425° for 25 minutes or until thoroughly heated and peppers are tender. Makes 1 serving.
Mix all ingredients, except cheese and margarine, in the blender. Heat cheese and margarine. Put on top of peas in chafing dish.
Cook cranberries, sugar and water until cranberries begin to pop. Add marshmallows, cut in quarters; then mix jello and boiling water. When jello is dissolved, add apples, drained pineapple and pecans. Stir and mix with cranberry mixture. Put in refrigerator to chill.
Cream butter. Add sugar gradually, then molasses and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Shut off mixer and add the baking powder, soda, salt, cinnamon and vanilla. Blend. Gradually add flour and blend. Stir in oats and nuts. On greased cookie sheets, drop by teaspoonfuls. Bake for 5 to 9 minutes in 375° oven until medium brown and crinkly looking. Makes roughly 24 dozen cookies. They freeze well. Great recipe for a cookie exchange because it makes so many.
Sift dry ingredients together. Add remaining ingredients. Mix well by hand. Bake in greased tube pan at 350° for 1 hour.
Unfold 1 pie crust and place in bottom of a Pyrex pie dish. Mix all ingredients together. Pour into pie crust. Unfold second pie crust and place on top. Crimp the edges together tightly. Bake 45 minutes in a preheated 350° oven.
Put broccoli in bottom of dish. Combine everything except onions. Stir in 1/2 cup of onions. Bake, uncovered, at 350° for 45 minutes and then put the rest of the onions on top and bake 5 minutes.
Drain pineapple and cranberries; save the juice. Mix jello with 1 cup of boiling water. Add 1 cup pineapple and cranberry juice. Mix together and stir in cranberries, pineapple and pecans. Chill.
Butter toast generously. Scald milk; add beaten eggs and sugar to scalded milk; pour milk over toast. Bake in greased pan at 350° until done, about 1/2 hour.
Mix all together (use hands). Drop on cookie sheet. Flatten slightly. Bake at 350° until slightly brown. (If cookies are too flat, add more oatmeal). Makes about 150 cookies.
Bring 2-quarts water to boil and add tea bags to steep. Add sugar, lemon juice, cinnamon hearts, sticks and cloves. Add cider and simmer for 2 hours. Refrigerate unused portion.
Preheat oven to 350°. Mix potatoes, sour cream, cheese, soup and onion. Spoon into a greased 13 x 9-inch baking dish. Toss crumbs with margarine. Sprinkle over potato mixture. Bake 1 hour and 15 minutes.
Mix together all ingredients, except berries. Then beat until smooth. Fold in berries. Bake in a greased Bundt pan at 325° for 1 hour. Cool in pan for 10 minutes.
Put ham, celery and pickle through a coarse blade of food chopper. Add remaining ingredients and mix together. Spread on rolls. Makes 4 cups; enough to cover about 40 rolls.
Sift together first 5 ingredients. Cut in shortening and mix until crumbly. Make a paste of yeast and warm water and add to ingredients. Add buttermilk; mix well.
Place apples in a large bowl. Mix sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle over apples and toss gently to mix. Let stand until a little juice forms, approximately 10 minutes.
Cookie Ingredients: Blend eggs, sugar and shortening, then add cocoa, tartar and soda. Next add salt and vanilla. Blend well. Add 2 cups flour and 1 cup milk. Mix. Add remaining flour and milk; mix. Drop by teaspoon to greased cookie sheet. Bake at 375° for 10 minutes.
Do not remove skin from chicken. Place on an ungreased baking sheet and bake at 350° for 25 to 35 minutes or until brown and tender. Remove from pan and place in a dish with a cover. Pour sauce over wings, shake to cover. Serve.
Sift flour, salt and baking powder together. Add sugar, egg, shortening and milk. Mix to a stiff batter. Bake in an 8 x 8-inch greased pan at 350° for 30 minutes or until center springs back when pressed or straw comes out clean. Serve with chocolate or lemon sauce.
Mix margarine, mustard, sesame seed, grated onion and Worcestershire sauce together. Spread onto rolls, then add ham and cheese together; place on rolls. Heat for about 15 minutes at 350°. This can be made ahead of time and frozen.
Peel onions and carrots. Cut onions in fourths and slice. Slice carrots. Saute in enough oil to almost cover. Remove onions and carrots. Save oil. Broil liver and cut in 1-inch cubes when done. May be seasoned. Put everything through grinder or food processor. Add enough oil to moisten. Salt and pepper to taste. Refrigerate before serving. Can be served on crackers or as an appetizer on bed of lettuce with a cherry tomato. Makes 8 servings.
Roll out crescent rolls and press seams together in 9 x 13-inch jelly roll pan. Make a small lip with the rolls around the sides of the pan. Bake until lightly browned. Cool.