HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix water, dry yeast, lard, salt and sugar together, then add flour until thick. Turn out on floured surface. Knead and work a little more flour into it. Do not make real stiff. Make into balls a little bigger than a black plum and stretch it out to about 2 inches thick or less. Let rise until double in size and fry in hot grease until brown on both sides. (Good eaten with butter and sometimes roll in sugar.)
Mix sugar, eggs, oil and vanilla. Add dry ingredients, mixing well. Add apples and nuts. Pour into a 9 x 13-inch greased pan. Bake at 325° for 1 hour.
Sift flour, baking soda, baking powder and salt together. Cream butter, sugar and brown sugar in mixer bowl until light and fluffy. Add eggs and vanilla; mix well. Stir in dry ingredients. Add oats, cereal and chocolate chips, 1 cup at a time, stirring well after each addition. Drop by teaspoonfuls onto nonstick cookie sheet. Bake at 350° for 10 minutes.
Cook beans until done; rinse under hot water and drain. Mix all ingredients with hot beans in casserole. Bake 1 hour in 350° oven.
Bake in 12 x 18-inch pan 20 minutes at 400°.
Take out and set aside 2/3 cup cake mix. Mix rest of cake mix with margarine and 1 egg. Press into a 9 x 13-inch pan and bake at 350° for 20 minutes. Mix the 2/3 cup cake mix with brown sugar, vanilla, Karo and 3 eggs. Pour over top of first layer and sprinkle pecans on top. Bake 30 to 35 minutes longer at 350°.
Use a heavy pan. Combine brown sugar and syrup and boil to 290°. Add baking soda. Put in well greased 9 x 13-inch pan. When cold, break into pieces and dip pieces in melted chocolate.
Cut meat into serving size pieces. Brown meat (that has been seasoned and rolled in flour) in oil slowly. Add onion to skillet and brown golden. Add the tomato sauce and 1 cup water with the Worcestershire sauce to the skillet of meat. Cover and simmer 2 hours or until tender.
Brown meat and onion; add in all other ingredients and stir occasionally. Place in large casserole dish, uncovered. Bake at 350° for 30 minutes. Put cheese on top just before removing from oven.
Mix the first 4 ingredients and cook slowly for 10 minutes. Set off fire; add Rice Krispies and nuts. Roll into balls with wet hands and roll in coconut.
In oblong baking dish, arrange broccoli and browned chicken pieces. Combine soup and milk. Pour over broccoli and chicken. Sprinkle cheese over top. Combine bread crumbs and melted butter. Sprinkle over cheese. Bake at 450° for 15 to 20 minutes.
Preheat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed with mixer until well blended. Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded measuring tablespoonfuls of cream cheese mixture. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place on greased cookie sheet; brush with combined egg and water. Sprinkle with poppy seed, if desired. Bake for 12 to 15 minutes or until golden brown. Serve immediately. Makes approximately 4 dozen appetizers.
Melt package of chocolate in the boiling water. Cool. Cream margarine and sugar until fluffy. Add egg yolks, one at a time. Blend in vanilla and melted chocolate. Add alternately with buttermilk, cake flour, baking soda and salt. Fold in beaten egg whites. Bake in 3 greased 9-inch cake pans. Bake at 350° for 30 to 40 minutes. Cool.
Brown sausage in pan and pour off grease. Rinse with hot water. Add chopped vegetables and simmer until tender. Mix all ingredients and bake in large casserole dish for 1 1/2 hours at 350°.
Chill juice and ginger ale. Mix in punch bowl and add scoops of sherbet.
In skillet, cook beef and onion until meat is brown and onion is tender. Drain off fat. Combine meat with noodles, cheese, soup, 1 cup water, green pepper, chili sauce, pimientos, salt and dash of pepper. Mix well. Turn into a 13 x 9 x 2-inch pan. Combine crumbs and oleo. Sprinkle on top. Bake at 350° for 45 minutes or until hot. Trim with green pepper rings, if desired.
Melt caramels in milk. Cool slightly. Combine all ingredients except chocolate chips and pecans in a large bowl. Press half of crumbs into bottom of an 11 x 7-inch pan. Bake at 350° for 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans. Top with caramel mixture and sprinkle with remaining crumbs. Bake 15 to 20 minutes or until golden brown. Chill 1 to 2 hours. Cut into bars.
Mix all ingredients except corn meal together. Use hands to mix thoroughly. Form into oblong cocoon shape croquettes and roll in corn meal. Fry in fat until golden brown.
Beat egg whites until stiff. Add all other ingredients. Spread onto well greased cookie sheet. Bake in 200° oven for 1 1/4 hours. Cut into small squares.
Melt Hershey bar. Add Cool Whip and chips. Pour into pie crust and chill. Top with anything, more chocolate chips, Heath chips, grated chocolate, etc.
In a medium-size saucepan, brown ground beef. Cut up the onion in the beef as it browns. Add chili powder, mustard and catsup. Simmer about 5 minutes. It's great for hot dogs and chili potatoes.
Place gizzards, liver and heart in water. Add onion and simmer until tender, about 1 hour. Keep adding water to retain 1 quart of liquid. Mix butter or drippings with flour and brown. Strain stock and add slowly to flour and butter mixture. Stir until smooth and thick, about 3 to 4 minutes. Add salt; dice giblets and livers.
Combine ingredients, except cheese, in a large bowl. Stir until combined (do not use mixer). Pour 1/2 of mixture into a 9-inch greased cake pan. Sprinkle grated cheese over batter. Pour remaining batter over cheese. Bake at 400° for 30 minutes. Serves 6.
Mix all ingredients with your hands so all seasoning is mixed evenly through the meat. Make into patties and freeze on cookie sheet until firm. Wrap individually or with waxed paper between patties. Keep frozen until ready to use.
Combine first 7 ingredients in a large mixing bowl. Combine eggs, buttermilk and oil and add to dry ingredients, stirring until batter is smooth. Spoon the batter into a buttered iron skillet or iron corn stick pan (1/2 full). Cook at 450° for 12 to 15 minutes.
Combine ingredients and bring to hard boil then pour over carrots, onions and bell pepper.
Cook broccoli by directions on package until tender; drain. Mix with soup, eggs, mayonnaise, onions and water chestnuts. Add salt and pepper. Pour in 13 x 9 x 2-inch casserole dish and cover with cheese and butter. Sprinkle herb stuffing mix on top. Bake at 400° for approximately 30 minutes. Yields 6 to 8 servings.
Cream together first 5 ingredients. In a separate bowl, mix dry ingredients. Then slowly mix the ingredients together. Refrigerate for at least 1/2 hour. Roll into small balls and mash with a damp fork. You can add different flavors or chocolate chips. Bake at 350° for 8 to 10 minutes.
Dissolve jello in boiling water. Cool slightly. Stir in evaporated milk. Chill until as thick as unbeaten egg whites. Fold in pineapple, lemon juice, cheese, nuts, celery and mayonnaise. Pour into 8-inch square pan or 5-cup mold. Chill until firm. Serves 8 (1/2 cup) servings.
Cook broccoli, potatoes, onion and bouillon cubes in water for 1 hour. Add soups and cheese. Simmer for a few minutes. Serve hot.
Brown ground beef. Stir all ingredients in large pot. Simmer at least 1 hour.
Beat eggs well. Add sugar and mix well. Melt Crisco, margarine and chocolate. Set aside to cool. Add to egg mixture. Sift flour, baking powder and salt. Add to chocolate mixture. Stir in vanilla and nuts. Bake in greased and floured 9 x 13-inch pan at 350° for 20 to 30 minutes.
Mix water and butter or margarine. Bring to a boil. Add flour, all at once, and stir rapidly until mixture forms a ball. Remove from heat and cool for a little while. Beat in 4 eggs, one at a time, beating well with a spoon or a mixer. Spread on an ungreased cookie sheet. Bake at 400° for 30 minutes. Cool. Cake will look like the moon's surface. Do not prick. Leave cake as is.
Clean whole strawberries and arrange in baked pie shell. Cook sugar, water, salt, cornstarch and syrup until thick and fairly clear. Take from stove and add jello and enough food coloring to give bright red color. Pour over berries, making sure to cover every berry. Let set before serving. Serve with whipped topping.
Pour melted butter into a 13x9x2-inch baking dish. Set aside. Combine eggs, milk, flour, and salt in a large bowl. Beat at medium speed of an electric mixer until well blended. Pour egg mixture into prepared baking dish. Arrange sausage slices over egg mixture. Bake at 400° for 30 to 35 minutes. Serve immediately with warm maple syrup. Yields 6-8 servings.
Mix pudding with cold milk according to package directions. Chill 5 minutes. Stir pudding, Eagle Brand milk and Cool Whip together. Layer bananas, wafers and filling alternately. Chill.
Sift together dry ingredients. Mix alternately with coffee. Add eggs, one at a time, then add raisins, nuts, etc. Bake at 325° for 30 minutes. Makes three layers. Use your favorite chocolate frosting.
Melt chocolate and allow to cool. Combine crumbs, nuts, dates and cherries in bowl and mix in milk. Add chocolate and mix well. Form into walnut-sized balls. Roll in coconut. Refrigerate.
Chop green onions and tops. Melt butter. Add onions. Cook a few minutes, then add cream cheese and shrimp over low heat until combined. Keep warm in chafing dish or on warming tray. Serve with vegetables or crackers.
Sift together: flour, baking powder, salt and soda. Cream butter and brown sugar. Add eggs and vanilla to butter and sugar mixture. Add sour cream, chopped nuts and chocolate chips. Add sifted dry ingredients. Bake at 375° until lightly browned.
Saute bacon, onion, green pepper and butter over low heat about 10 minutes. Add corn, sugar, paprika and seasoned pepper. Cook about 1 hour over low heat. Add more liquid (water) if needed.
Chop chocolate into small chunks; set aside. Cream butter until soft. Add sugars, eggs and vanilla; beat until light and fluffy. Blend in flour, soda and salt. Stir in chocolate pieces and nuts. Drop from teaspoon onto ungreased baking sheets about 2-inches apart. Bake at 375° for 8 to 10 minutes or until lightly browned. Makes 4 to 5 dozen.
Beat eggs, sugar, oil and vanilla. Add zucchini. Add flour mixture. Stir in pineapple, nuts and raisins. Bake in 2 loaf pans for 1 hour at 325°.
Place chopped chicken in bottom of greased 2-quart baking dish. Melt 1 stick margarine and pour over the chicken. Sprinkle with pepper. Add 1 can mixed veggies. Mix together flour, milk, baking powder and salt. Spread over chicken and veggies. Heat 1 can of chicken broth with 1 can cream of celery soup (just as it comes from the can). Pour this over chicken pie last of all. Bake until brown and done (approximately 1 to 1 1/2 hours).
Beat egg yolks. Add sugar gradually, then add orange juice, flour and baking powder. Beat egg whites until stiff; add to mixture. Bake in tube cake tin at 350° for 45 to 50 minutes.
Beat eggs until light colored. Blend in sugar and drained mandarin oranges with electric mixer. Sift flour, salt and soda together. Add; beat on low speed setting for 4 minutes. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 350° for 30 to 35 minutes, or until center tests done. Pour topping over cake as soon as it comes out of the oven.
Brown hamburger, onion and pepper together. Drain. Add soup and enchilada sauce. Salt and pepper to taste. Spread chips on bottom of a 9 x 13-inch pan. Add hamburger mixture. Put cheese on top and bake 20 minutes at 350°.
In colander in 3-quart casserole, microwave (High) ground beef, onion and green pepper for 4 to 6 minutes, stirring twice. Pour off drippings. Blend with macaroni, tomato juice, corn, water, ketchup, chili powder, salt and pepper. Microwave (High) covered, 8 to 10 minutes, stirring halfway through cooking. Sprinkle top with soup mix. Microwave (High), covered 6 to 8 minutes. Rest, covered, 5 to 10 minutes. Serves 4 to 6.
Melt margarine. Add marshmallows. Stir in until all melted. Add coloring, then cornflakes. Spoon out 18 piles of mixture onto wax paper. With buttered fingers, shape into wreaths. Decorate with red hots.
Preheat oven to 350°. Melt butter over low heat. Add cocoa; stir until smooth. Stir in milk, water, eggs and chocolate chips. Mix until well blended and chips are melted. Remove from heat. Stir in pecans and vanilla. Pour into unbaked pie shell. Bake for 50 minutes or until set.
Boil together on stove for 1 minute, stirring constantly, sugar, margarine, cocoa and milk. Remove from heat and add remaining ingredients, stirring until mixed. Drop by the teaspoonful onto a cookie sheet lined with wax paper. Put into refrigerator until cold, then serve and enjoy!
Combine juices, oil, sauces and herbs together. Pour over fish and allow to marinate. Bake as desired.
Fill a large 2 to 3 gallon pot halfway with water. Place seafood pouch in water and bring to a boil. Put potatoes in and cook for 15 minutes. Place sausage in and cook for 20 minutes. Place corn in pot and cook for 7 to 10 minutes. Place shrimp in pot and cook for 3 minutes. (Use amounts sufficient for number of people you are serving.)
Cook pudding in milk; set aside until cold. Combine flour, butter and pecans. Pat into a buttered 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool. Beat cream cheese and powdered sugar until smooth. Add pudding, cream cheese mixture and 1 cup of whipped topping and mix. Pour over crust. Spread with remaining topping and sprinkle with toasted coconut.
Stir together flour, cornstarch and sugar. In large bowl with mixer at medium speed, beat margarine until smooth. Add flour mixture and vanilla. Beat until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2-inches apart on ungreased cookie sheet. Flatten with fork. Bake at 375° for 10 to 12 minutes. Cool on wire rack. Makes 3 dozen cookies.
Mix together and chill overnight. Roll into balls. Bake 30 minutes at 350°, 40 minutes if balls are frozen. Makes 50.
Combine flour, sugar, salt and spices. Mix until blended. Add apples, shortening and eggs. Beat at medium speed until well blended. Pour into a greased and floured 9 x 13-inch pan or 2 layer cake pans. Bake in preheated oven at 325° for 45 minutes or until cake springs back when touched. The cake does not rise much like a fruit cake.
Cream together Crisco and margarine. Sift sugar, then add the sugar and milk alternately. Tastes just like bakery icing.
Mix flour and cocoa; set aside. Beat butter until soft; add sugar, salt, baking powder and baking soda. Add egg and vanilla. Gradually beat in flour mixture. Shape into 1-inch balls and place on ungreased cookie sheets. Saving juice, drain cherries and place a cherry into the center of each ball. In saucepan, combine chocolate chips and milk; heat through until melted. Add 4 tsp. cherry juice. Spoon 1 tsp. over each cookie, covering cherry. Bake at 350 degrees for 10 minutes. Makes 4 dozen.
Beat oil with sugar. Add eggs and vanilla. Add zucchini; mix well. Add flour, salt, baking soda and cinnamon. Add nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or tests done. This bread freezes well.
Heat oven to 350°. Grease a 9-inch pie plate. Spread cooked broccoli on plate. Beat sour cream, cottage cheese, baking mix, melted oleo and eggs until smooth. Pour into plate. Top with sliced tomato and sprinkle with cheese. Bake until set (about 30 minutes). Serves 6 to 8.
Put all ingredients in saucepan; let it cook until threads of hardens when dropped into a little water. Butter plate and set it to cool, then pull it with a little butter until it is white. Cut into small pieces with scissors.
Combine sugars and milk in a Dutch oven; bring to a boil, stirring occasionally. Cook over medium heat, stirring frequently, until mixture reaches 228°. Add butter and pecans and continue cooking, stirring constantly, until mixture reaches soft ball stage (236°). Remove from heat and stir in vanilla. Beat vigorously with a wooden spoon until mixture just begins to thicken. Working rapidly, drop by rounded tablespoonfuls onto greased waxed paper; let stand until firm.
Combine flour,	salt and soda.	Add to mixture of eggs, sugar and cooking oil.	Fold in Raisin Bran and then buttermilk. Store in refrigerator and bake	as needed. Bake in greased muffin pans at 400° for 18 to 20 minutes.	Serve hot. Mixture will keep six weeks and you can bake a few at a time for breakfast or a treat.
Shape meat into patties and place in a deep baking dish. Mix both soups together. Do not add water. Pour over meat and bake one hour at 350° or until done. (Cover with lid or foil before baking.)
In large pan, cook chicken, carrots, bay leaf, salt and water. Drain and reserve liquid. Cut chicken and all vegetables into bite size pieces. Remove all fat and skin. Saut onion and celery in butter until tender. Stir in flour, salt, bouillon and pepper; mix well. Gradually stir in 2 1/2 cups broth; cook and stir until mixture thickens. Stir in chicken, carrots and peas. Make flaky crust while chicken cooks.
Whip the two packages of Dream Whip and milk. Add 1 cup powdered sugar. Soften cream cheese and blend into Dream Whip mixture. Slice angel food cake in 1/2-inch pieces. Put a layer of cake into bottom of 9 x 13-inch pan. Spread 1/2 of cream cheese mixture over cake pieces. Repeat with layer of cake and cream cheese mixture. Top with can of pie filling. Chill several hours or overnight.
Stir cheese soup until smooth, gradually adding milk. In buttered 1 1/2-quart casserole, arrange alternating layers of potatoes, onion and sauce. Dot with butter. Sprinkle with paprika.
Preheat oven to 375°. Move oven rack to lowest position. Mix powdered sugar and flour. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in sugar 2 tablespoons at a time. Add vanilla, almond extract and salt with last addition of sugar. Continue beating until smooth and glossy. Note: Do not underbeat. Sprinkle flour-powdered sugar mixture 1/4 cup at a time over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan. Use knife to cut through batter. Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Leave there until cake is completely cooled.
Brown hamburger and retain about 1 tablespoon fat from meat. Drain off the rest. Shake minced onion in. Add all other ingredients. Bring to a boil and let simmer about 1 hour.
Combine milk and Cool Whip. Stir in lemon juice. Mix well. Fold in pie filling and nuts. Spoon into 2 graham cracker crusts. Chill 2 hours.
Brown round steak coated in flour. Put in big casserole dish; coat again with flour. Pour soup mix and water over steak. Add sliced carrots and potatoes. Cover and bake at 350° for 1 to 1 1/2 hours. Makes 4 to 6 servings.
Cut steak in serving size pieces. In skillet, brown steak in shortening. Pour off excess fat. Remove steak from pan. In same pan add margarine and soup. Stir until blended. Return steak to pan with sauce and cover. Cook on low heat until steak is tender, (to your taste), about 30 minutes. Makes 4 to 6 servings.
Clean and wash spinach; put into a spinner and spin or drain in a colander and allow to drain. Chop spinach in a large bowl. Chop scallions (white include); add to spinach. Beat eggs and add to spinach. Break Feta cheese into small pieces and mix with spinach. Season to taste with salt and white pepper. Melt butter and mix with olive oil. Grease a 9 x 13 pan and place six pastry sheets into pan, brushing each sheet with the butter-oil mixture. Spread spinach mixture, then place 6 additional sheets on top, brushing each sheet with the butter-oil mixture. With a sharp knife, cut through the top 6 sheets in three places. Spread oil-butter mixture on top of last sheet. Bake in oven at 375° for 50 minutes. Cut into squares and serve hot. Serves 15.
Layer One: Mix together flour, margarine and nuts. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Hard-boil the eggs; cool, peel and cut in half. Place yolks in mixing bowl and chop into extremely fine pieces (the finer the pieces the smoother it will be). Add onion salt (approximately 1/2 teaspoon), Worcestershire sauce (approximately 1 teaspoon) and mayonnaise and horseradish sauce (the mayo and horseradish sauce should be 2 parts mayo to 1 part horseradish). Mix ingredients together until smooth. Add mixture to cut egg halves by using an icing bag. Sprinkle top of eggs lightly with paprika.
Prepare Jell-O with 1 cup boiling water. Add strawberries, cranberries and drained pineapple while hot. Pour and mold; refrigerate. Makes 2 medium size molds or 1 large mold.
Brown onion; add cheese and melt. Add seasonings; stir in crabmeat and salad dressing (mayo). Serve warm over fondue flame or bake about 30 minutes at 350° in casserole dish. Serve with crackers. Serves 4 to 6.
Combine first 7 ingredients. Cook 25 minutes. Remove chicken. Brown sausage, cut into slices. Add tomatoes, onion and sausage to broth. Simmer 10 minutes or until okra is tender. Remove bay leaf and serve.
Wrap one or two strips of bacon around each breast. Mix sour cream and cream of mushroom soup and pour over breasts. Bake for 40 minutes in a 350° oven.
Chop tomatoes finely. Chop peppers. Chop garlic buds finely. Combine all ingredients and place in refrigerator for several hours. Serve with chips.
Mix graham cracker crumbs and 1 cube butter together. Press into 9 x 13-inch pan. Don't bake.
Bring to a boil and pour over tomato mixture. Boil for 30 to 40 minutes. Put in jars and seal. Makes about 8 half-pints.
Use 2-quart saucepan. Combine sugar, salt, cinnamon, orange rind and milk; cook to soft ball stage, 230°, stirring frequently. Remove from heat; add vanilla and walnuts and stir until grainy. Turn out at once onto a buttered cookie sheet. Separate nuts while still warm. Store in jars.
Mix first 4 ingredients like pie crust. Add enough milk to	make a soft dough. Roll out about 1/8-inch thick and cover with apple slices.	Roll like jelly roll. Slice 1-inch pieces and put in a 9 x 13-inch pan.	Make a syrup of next 4 ingredients. Pour over cake in pan. Bake 45 minutes at 350°.
Combine softened cream cheese, sugar and vanilla; mixing until well blended. Add egg, mix well and spread into bottom of pie shell.
Place drained sausage in 2 unbaked pie shells. Sprinkle pepper, onion and cheese on top of sausage. Slightly beat eggs in medium mixing bowl. Add milk, salt and pepper. Mix well and pour over mixture in crust. Sprinkle paprika on top if desired, also a little red sweet pepper makes it more attractive. Bake at 300° for 45 minutes.
Heat oven to 350°. Melt the butter or margarine and stir in the flour over medium heat for about 5 minutes or until roux is lightly browned. Remove from heat and stir in the tomatoes, onion, egg, cottage cheese, salt and pepper. Pour over the macaroni. Stir and pour into a casserole dish. Top with bread crumbs. Bake for about 30 minutes.
Dissolve bouillon cubes in hot water and set aside. Dice chicken. Saute in butter or oleo. Add celery, onion and parsley. Saute until vegetables are clear. Add contents of package of noodles and sauce. Add water. Cook for about 14 minutes or until noodles are tender. Serves 4.
Preheat oven to 325°. Beat together butter, sugar and vanilla until fluffy. Gradually add flour. Mix well. Stir in Bits and nuts. Using a rounded teaspoonful, shape dough into 1-inch balls. Place on ungreased cookie sheets. Bake at 325° for 20 to 25 minutes. Cool. Sprinkle with confectioners sugar. Makes 4 1/2 dozen.
Flop rolls into melted butter, then flop into cinnamon and sugar mixture and then flop into a baking pan. Let rise in warm place. Bake at 350° until done. Ice with powdered sugar icing. Eat.
Put all into quart jar and fill with water. Mix and pour into empty spray bottle. "Works really good!"
Place all ingredients in blender. Blend for 1 minute at high speed. Pour into greased and floured 10 inch pyrex pie dish. Bake at 325 for 45 minutes.