HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine shortening, salt and sugar in bowl. Add hot water. Cool to lukewarm. In cold water, dissolve yeast cakes and add to mixture. Add eggs (well beaten), then 3 cups flour and mix well. Mix remaining flour. Stir thoroughly, but do not knead. Cover and put in refrigerator until ready to use. When you remove from refrigerator to use, should be double in bulk. Mash down with a little flour. Make out rolls. Let rise for 2 hours. Cook 15 to 20 minutes in 350° oven. Brush tops with butter. Dough will keep, covered, several days in refrigerator.
Mix crushed vanilla wafers, confectioners sugar, nuts, margarine and juice. Form into balls. May be rolled in coconut or confectioners sugar immediately after making balls. Store in refrigerator.
Brown ground chuck and onion; drain. In blender combine tomatoes, tomato paste and water until smooth. Add seasonings. Blend until mixed. Pour over browned meat. Add mushrooms. Simmer uncovered 3/4 to 1 1/2 hours.
Break angel food cake up in pieces in a 9 x 13-inch baking dish. Boil 2 cups of water and stir in jello. Pour over strawberries and stir. Pour all over the cake. Make pudding according to directions. Put over the strawberry mixture, then put Cool Whip over the pudding. Garnish with chopped nuts and maraschino cherries. Refrigerate.
Mix the first 4 ingredients by hand until crumbly. Put into a 9 x 13 greased pan.
Cream together margarine, sugar, oil and eggs. Add vanilla. Sift flour, salt and baking powder together and add alternately with milk. Beat well after each addition. Pour into greased tube pan or two loaf pans. Bake for 1 hour and 25 minutes at 325 degrees. Let cool and turn onto plate.
Melt sugar, syrup and salt in water. Add peanuts and cook over low heat, stirring constantly, until peanuts are parched done. Add butter and vanilla. Stir in soda and pour in large greased cookie sheet. As mixture begins to harden around edges, begin to pull thin.
Mix all ingredients listed and put in graham cracker crust and chill. Makes 2 pies.
Combine sugar, oil, eggs, flour and vanilla; fold in fruit and nuts. Pour into a greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Separate biscuits and roll to an oblong shape. Lay a slice of cheese on each oblong biscuit. Roll biscuit and cheese around sausage, letting sausage tips show at each end. Place sealed edge down on an ungreased pan. Bake at 400° for 15 to 20 minutes or until golden brown. Serve. Good for lunches or after school snacks.
Boil shrimp. Peel; set aside. Cook fettucine. Drain. Mix cheese, butter, whipping cream, parsley and pepper. Toss until noodles are evenly coated. Add shrimp. Serve hot.
Combine cornmeal and flour, mixing well. Combine remaining ingredients. Add to dry mixture, stirring until smooth. Pour the batter into well-greased cast-iron skillet. Bake at 450° for 15 to 20 minutes. Invert on a plate. Serves 8.
Brown ground beef with onion, drain grease. Add cream cheese, soup, catsup to ground beef. Put in casserole dish. Bake 10 minutes at 350 degrees. Top with biscuits and bake until brown.
In skillet, melt margarine. Add cubed apples and cook until tender. Add sugars. Stir and cook until melted. Stir in cinnamon, catsup and molasses. Add beans. Mix well. Pour into a 2-quart casserole dish. Bake at 400° for 1 hour. Serves 10 to 12.
Combine flour, salt and baking powder in bowl; add shortening and cut in with pastry blender. Add milk, a little at a time, until soft but not sticky dough is formed. Roll out 3/4-inch thick on floured board. Cut with a biscuit cutter. Place on ungreased cookie sheet and bake for 12 to 15 minutes at 450°.
Combine the first 8 ingredients; mix well. On foil or wax paper, pat meat to about a 12 x 10-inch rectangle. Arrange ham slices on top. Sprinkle cheese, onion and mushrooms on top of ham. Carefully roll up meat, using foil to lift. Seal edges and ends. Place roll, seam down, in baking dish. Bake at 350° for 75 minutes, or until done. Makes 8 servings. Serve hot.
Stir ingredients together in baking dish. Stir occasionally while baking for 1 hour at 350° or cook in crock-pot on low for 3 hours.
Place cranberries in saucepan with enough water to just come even with berries. Boil until berries fall to pieces. Strain all juice and then discard pulp (should have about 5 cups of juice). Dissolve jello and sugar in the 3 cups boiling water. Add strained juice to jello. Add undiluted orange juice and pecans. Mix well and place in mold. Refrigerate until time to serve.
Prepare apples as you would for pie. Put in pan and cover with cinnamon/sugar and pats of butter. Cover with enough water to start apples. Mix other ingredients with pastry blender until crumbly. Put mixture over apples covering apples completely. Cover pan with aluminum foil and bake for 20 minutes at 350°, then take off foil and bake for 25 to 30 minutes at 375°. When done, remove from oven and drizzle melted butter over apple crisp.
Cook hamburger, water, onion and catsup for 15-20 minutes. Add mustard, salt, and pepper. Simmer a little longer and fill buns for serving.
Beat eggs. Add sugar and milk. Add 2 cups flour, salt, baking powder, vanilla and cinnamon. Beat until smooth. Add remaining flour until mixture is thick to proper consistency to go through a funnel. Pour 1/2 cup of batter through a funnel into heated oil (375°). Fry on both sides. Remove from oil and do the remainder of batter using 1/2 cup or more batter as you wish to make desired size of cakes.
Heat oven to 375°. In small bowl, combine margarine, brown sugar and corn syrup. Blend well. Spread evenly in bottom of ungreased 8 or 9-inch round pan. Sprinkle with pecans. Remove dough from can. Separate into 8 coils (do not unroll breadsticks).
Scald milk. Cool to lukewarm. Add yeast, sugar, water and egg to milk. Beat with rotary beater until blended. Add 3 1/2 cups flour, fat and salt to yeast mixture. Stir until blended. Add remaining flour, stirring until blended. Place in greased bowl. Grease top. Cover and store in refrigerator. Remove from refrigerator. Shape into rolls. Brush top with fat. Let double in size. Bake at 425° for 15 to 20 minutes. May use for cinnamon rolls.
Combine cilantro, pepper and tarragon in small bowl; mix. Brown pork in skillet, season with 1/2 of seasoning mix. Break up pork as it cooks, well done. Remove and drain well. Repeat for beef. Combine both meats in large mixing bowl and crumble well. Add onion and blend well. Add sour cream and mustard and blend well. Add cheese. Wash mushrooms. Remove stem to create bowl. Using teaspoon, fill each, taking care not to break. Store in refrigerator until ready to serve.
In a large bowl toss the romaines lettuce, strawberries and onion. Combine rest of ingredients in a small jar, mix well. Serve immediately.
Cook peppers in boiling water 5 minutes; drain. Cook and stir beef and onions until tender; drain off fat. Stir in garlic salt, cooked rice and 1 cup tomato sauce; heat through. Stuff each pepper, place in baking dish. Pour cup of tomato sauce over and cover. Bake at 350° for 45 minutes, remove lid and bake for 15 minutes uncovered.
Mix Jell-O and pineapple completely; fold in Cool Whip. Stir in marshmallows and nuts. Refrigerate for at least 2 hours. Enjoy!!!
Slice cabbage thin; cook 5 minutes and drain. Put milk, soup and mayonnaise in a saucepan and heat. Combine crumbs and margarine in a bowl. Use 1/2 of crumb mixture in bottom of casserole. Add cabbage and sauce. Then add remaining crumb mixture. Sprinkle cheese on top. Bake at 350° for 15 to 20 minutes or until bubbly and hot.
Mix the diced vegetables and season to taste with salt, pepper and fresh dill. Add just enough oil to moisten the vegetables.
Mix thoroughly beef, crumbs, onion, eggs, salt, ginger and milk. Shape mixture by rounded teaspoonfuls into balls. Melt shortening in large skillet. Brown and cook meat balls. Remove meat balls. Keep warm. Pour fat from skillet.
Combine first 5 ingredients with 1/3 cup margarine in bowl, mixing well. Spoon into baking dish. Combine remaining 1/3 cup margarine, coconut, pecans, brown sugar and flour in bowl, mixing until crumbly. Sprinkle over sweet potatoes. Bake at 350° for 20 minutes or until brown.
Mix all together over low heat (real easy to burn) until hot. Serve with corn bread or crackers. Tastes like you cooked all day!
Blend cream cheese with sugar. Add vanilla and chopped nuts. Serve with sliced apples.
Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast onto warm water in a large bowl; stir until dissolved. Add milk mixture, egg yolks and flour. Beat until smooth, about 1 minute. Cover; let rise in a warm place, free from draft, until double in bulk, about 40 minutes.
Cook squash in wine until soft; drain. Mash and mix in cheese, bread crumbs and seasonings. Add eggs; mix well. Turn into greased casserole. Bake at 350° for 40 minutes. Makes 4 servings.
Heat oven to 375°. Grease 9 x 13-inch pan. Melt the chocolate and butter over low heat. Remove from heat. Stir in coffee granules and vanilla; set aside. Beat sugar, cinnamon and eggs until sugar dissolves, about 7 minutes. Fold in chocolate mixture, flour and pecans until just blended. Bake for 25 to 35 minutes; do not overbake. Cool completely.
Trim all fat from steak. Cut into 1-inch strips along the grain. Thinly slice across the grain. Marinate beef in soy sauce 10 minutes or up to 4 hours. Slice onions into 1 1/2-inch pieces. Wash spinach and chop into 1 or 2-inch pieces. Mince ginger. Mince garlic. Seed and slice pepper thinly crosswise. Dissolve 1 tablespoon cornstarch in chicken broth (more for a thicker sauce). Heat wok very hot. Add 1 tablespoon oil. Stir-fry onions until soft but not brown. Move to sides of wok. Add more oil, if needed. Stir-fry ginger and pepper a few seconds, then add beef and cook briefly. Move beef to sides of wok. Stir-fry spinach just until wilted. Recombine all ingredients in bottom of wok. Add remaining spices and broth. Simmer about 5 minutes to reduce and thicken liquid, stirring frequently. Serve with hot cooked rice. Garnish with shredded carrot, if desired. Yields 2 servings.
Put first 6 ingredients in water and bring to boil. Simmer for 1 hour. Add tomatoes, meat, salt, pepper and barley. Continue on low heat for another 1/2 hour.
Cream the butter or margarine and sugar together. Beat each egg in separately. Stir in flour and salt, adding milk, if necessary. Mix in cherries (cut in small pieces) and vanilla. Put in 7-inch greased pan and bake at 325° for 2 hours. (Or, half everything, put in loaf pan and bake at 325° for 1 1/2 hours.
Spray casserole dish with nonstick spray. Cover bottom with rice. Lay chicken on the rice. Mix all soups and water and pour over the chicken. Cook covered at 350° for 2 hours. Remove lid or foil the last 30 minutes of cooking time to brown meat.
Place cream cheese in mixer bowl and let stand at room temperature for 1 hour to soften. Add remaining ingredients and whip until very light and fluffy.
Mix mayonnaise and mustard together. Cook cauliflower as entire head, slightly underdone. Frost with mayonnaise/mustard sauce. Top with cheese. Bake at 350° to 400° for 10 to 15 minutes until golden.
Boil macaroni in salted water. Drain without rinsing. Return to saucepan; pour in half	the oil, which has been heated, over the macaroni.	Fry onions in rest of the oil until golden brown. Dilute tomato puree; bring to boil and add a bay leaf and seasoning. Add this to onion. Cook until sauce thickens. Add tarama after mashing it with a fork. Let it boil with the tomato sauce for	a few minutes.	Pour sauce over macaroni.
Heat oil in large skillet. Saute onion and garlic until light brown. Stir in tomatoes, sugar, salt, pepper and basil. Simmer 10 minutes. Make a paste of water and flour. Add to tomato mixture, stirring until smooth and thickened. Remove from heat. Add grated cheese and stir until melted. Combine cooked macaroni and place in greased casserole. Bake, uncovered, at 350° for 35 to 40 minutes.
Place all ingredients in a crock-pot on low for 5 to 6 hours (can be cooked all day on low). Stir before serving. Serve over rice or mashed potatoes.
Place chicken and mushrooms in shallow baking pan. Mix soup, wine and cheese together and pour over chicken. Bake in moderate oven uncovered for about 1 hour.
Fry beef and sausage with onions and seasonings; drain well. Add tomato paste. Boil noodles.
Mix seasoning salt, crab meat and cream cheese together until it is well blended. Roll into a ball. Place in a small bowl and drizzle with cocktail sauce. Serve with crackers or cocktail breads.
Mix yeast with cup of very warm water. Let sit 5 minutes. Beat eggs; let sit. Mix sugar, oil, hot water and salt. Blend yeast mixture with eggs and then with other mixture. Stir in 5 cups of flour, blending 1 or 2 cups at a time. Place 1 cup flour on pastry sheet and about 1/2 cup on top of dough after you turn it onto pastry sheet. Knead until not sticky (5 to 10 minutes). Add flour as needed. Roll about 1/4-inch thick. Cut with a small cutter and place in greased pan. (Let stand in refrigerator if there is time, until about 2 hours before cooking; it activates the yeast better.) Let it rise in a warm place about 2 hours (to double) before baking. Bake at 400° until brown.
Boil pork 2 to 3 hours. Save water from pork. Shred meat. Boil red peppers 5 minutes. Let soak 10 minutes. Remove peppers from water. Scrape seeds out. Puree in blender with pork broth about 4 cups. Roast green peppers, peel and chop fine. In pan, add oil, meat, flour, garlic, onion, green chilies and salt. Saute. Add all of puree broth to meat. Simmer for 20 minutes.
Brown sausage in a large skillet, stirring until it crumbles. Drain sausage on paper towels, reserving 1/3 c of grease drippings in skillet.
Preheat oven to 350°. In a bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with an electric mixer until combined. Use undrained pineapple and juice in batter. Add the nuts. Pour in two greased and floured 9-inch round baking pans. Bake for 35 or 40 minutes. Use cream cheese topping.
Mix cranberry sauce and drained pineapple. Add small amount of sugar substitute, if needed. Sprinkle seed over top and serve for any occasion. Delish!
Combine butter and sugars. Add eggs and vanilla. Combine flour, soda, baking powder, flour and salt. Sift into butter mixture, mixing occasionally. Add oatmeal. Add coconut. Add pecans. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Add rice, tomato sauce and water to pork chops. Cook at 350° for 45 minutes.
Cut chicken in pieces and simmer in 3 quarts water (thin stew) or 2 quarts (thick), until meat is easily removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir to prevent scorching. Add chicken, boned and sliced and seasonings. Cook long and slow. Flavor improves when reheated the next day. Serves 8 to 10. 4:
Mix together flour and soda. Mix butter, brown sugar, white sugar, pudding mix and vanilla. Add eggs and mix well. Gradually add flour mixture, then chocolate chips. Mix by hand. Bake at 375° for 8 to 10 minutes.
Boil 1/2 box acini de pepe (macaroni) until tender. Cool in cold water. Mix in drained pineapple chunks. In saucepan, add cup of pineapple juice, 3 egg yolks and sugar. Cook on low heat until thick. Cool and add drained oranges, Cool Whip and marshmallows. Mix all together. Let cool in refrigerator.
Combine in a large bowl all ingredients except the corn flakes and margarine. Spread into a baking dish and sprinkle the top with the crushed corn flakes and 1/2 cup margarine broken into bits and pieces. Bake at 300° until the rice is done. To keep from burning, place aluminum foil over the top. Serves 6.
Dissolve jello in boiling water. Stir in the lemonade and strawberries. Add water and the cranberry juice. Place 2 trays of ice cubes in punch bowl. Pour punch over ice. Slowly pour in ginger ale. Makes about 25 servings.
Wrap each chicken breast with a piece of bacon. Cover bottom of flat, greased baking dish (about 8 x 12 x 2-inch) with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate. Bake at 275° for 3 hours or longer, uncovered. I usually cover loosely with foil after 2 1/2 hours. Serves 8.
In a small saucepan, combine the cornstarch and mustard until smooth. Gradually stir in ginger ale and honey until well blended. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Alternately thread sausage and fruit onto metal or soaked wooden skewers. Brush with mustard sauce. Grill, uncovered, over medium hot heat for 4 minutes or until evenly browned, basting and turning several times. Serves 4 to 6.
Mix together juice of 1 lemon, 1 pint of bread crumbs (homemade bread), 1 pint of sweet milk (raw cows milk), yolks of 4 eggs and small lump of butter. Bake in pudding dish or cake pan at 350° until kind of dry on top. When done, remove from oven and add whites of 4 eggs, well beaten with 1 cup sugar and juice of 1 lemon. Return to oven and brown slightly.
Place cumin in a 4-quart nonstick pot and place over medium heat. Cook, stirring frequently for 30 to 60 seconds or until the cumin shells are toasted and fragrant. Pour seeds into small dish and set aside.
Mash sweet potatoes and add butter; mix well. Add all other ingredients and mix. Pour into baking dish.
Mix together sugar, water, corn syrup and salt in a 2-quart casserole. Loosely cover with a lid or plastic wrap and microwave on High for 5 to 6 minutes or until boiling. Uncover. Microwave on High for 8 to 10 minutes or until "hard ball" candy stage is reached. Pour this mixture over beaten egg whites while beating with mixer at high speed. Add vanilla and beat an additional 4 to 5 minutes or until candy holds its shape. Fold in nuts. Drop by teaspoon onto wax paper or buttered dish.
Defrost potatoes. Mix all except 1/2 stick of melted oleo and corn flakes. (This mixture is the topping of the casserole.) Bake 1 hour at 350°. Keeps well and can be frozen.
Dissolve soda in buttermilk; add sugar and butter. Cook slowly over low heat for 7 to 8 minutes. Cool; add pecans. Spread on cake.
Mix all ingredients and drop on a cookie sheet. Sprinkle with sugar. Bake at 375°.
Tear or cut up a head of lettuce. Mix hot sauce into mayo to taste. It will be a pale orange color. Use as a dip or a dressing.
Brown chops well on both sides in a large skillet. Remove chops and pour off most of the fat. Blend flour into remaining fat. Put chops back in skillet and sprinkle with the salt, garlic powder and pepper. Add 1/4 cup of water; cover and cook slowly for 35 minutes. Add remaining ingredients; cover and continue cooking for 15 more minutes. Serve over cooked rice. Makes 4 servings.
Drain noodles, dice corned beef, cheese, celery, green pepper and mushrooms. Add all ingredients to noodles and bake in a 2-quart casserole for 45 minutes at 350°. Serves 8 to 10. Can use a 10 x 12-inch pan if preferred.
Mix cocoa, cornstarch and sugar with milk. Cook over medium heat until thickened. Add butter and vanilla and stir until melted. Place in serving cups and chill.
Bottom Layer: Mix butter, flour and pecans. Spread in baking dish. Bake for 20 minutes. Let cool.
Mix together instant pudding with sour cream. Add frozen orange juice. Blend well. Refrigerate.
Mix jello and boiling water first and cool. Mix all ingredients together and bake in a greased 9 x 13-inch pan at 350° for 35 to 40 minutes.
Soften yeast in warm water; combine milk, butter, Wesson oil, sugar and salt. Cool to lukewarm; add yeast mixture. Add eggs, then flour; mix to soft dough. May take a little more flour. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover with damp cloth and let rise in warm place until dough is double in bulk. Punch down, cover and let rise 10 minutes more. Roll out and cut with biscuit cutter. Dip each round in melted butter and stand on edge around Bundt pan. Let rise until double. Bake at 350° for 40 minutes or until brown.
Sift together sugar and flour. Boil margarine, cocoa and Coke together 1/2 minute and add to dry mixture. Mix buttermilk, soda, eggs, vanilla and marshmallows; add to other mixture. Bake at 350° for 45 minutes. Pour mixture into sheet pan.
In extra large frypan (with lid) fry sausage. Drain if desired. Over sausage, cut up potatoes in large slices. Cut onions and green peppers into rings. Over top, salt (sparingly). Add can of tomato soup and cook for approximately 1/2 hour on low heat, covered, or until potatoes are cooked.
In pan, stir together all ingredients except chicken. Heat to boiling. Simmer 10 minutes, stirring occasionally. Cut tips off chicken wings. Discard. Cut each wing in half at joint. Arrange on rack in broiler pan. Broil 6 inches from heat for 10 minutes, turning once (5 minutes on each side). Broil 15 minutes more or until chicken is fork-tender, basting with sauce and turning often. (I turn and baste every 3 minutes, 5 times.)
Mix ingredients together well. Bake for 1 hour at 325°. Stir 2 or 3 times during the hour.
Heat chili over medium heat, stirring frequently. Add cream cheese and hot sauce. Heat until well blended. Serve with tortilla chips.
Layer in a large bowl. Top with Cool Whip and crushed Heath bars. Prepare a day in advance. Refrigerate.
Stir together 1 1/4 cups sugar, flour and cocoa in a heavy saucepan. Blend in milk and egg yolks. Cook until thick. Stir constantly. Remove from heat. Add vanilla and margarine. Mix well. Pour into pie shell. Beat egg whites until stiff. Gradually add 1/2 cup sugar. Add 1/2 teaspoon vanilla. Beat well. Pile on pie and bake at 350° until brown.
Grease baking dish. Place a layer of potatoes, then of meat, then of onions, celery and pepper. Repeat until all is used. Cover all with the can of tomatoes. Bake at 300° for 1 1/2 to 2 hours.
Cream butter well; add	sugar gradually and cream until fluffy. Add eggs and blend well.	Flour dates and nuts; add flavoring and mix well. Add flour a small amount at a time. Beat well each time until smooth.	Bake 1 hour and 15 minutes in moderate oven, maybe a little longer until done.
Sift flour; measure. Add salt and sift again. Combine shortening and boiling water in saucepan. Keep over low heat until butter is melted. Add flour, all at one time, and stir vigorously over low heat until mixture forms a ball and leaves the side of pan. Remove from heat. Add unbeaten eggs, one at a time, beating thoroughly after each addition. Continue beating until a thick dough is formed.
Beat eggs slightly. Add sugar, syrup, vanilla, salt, butter in that order and add pecans last. Pour into an unbaked 9-inch pie shell and bake at 350° for about 35 minutes.
Soften margarine in 9 x 13-inch pan. Mix in 2 tablespoons sugar and pretzels. Press in pan. Bake at 350° for 10 to 12 minutes. Cool completely.
Melt almond bark in oven set at 250°. (I put it in a heavy oven dish.) When bark is melted, add rest of ingredients and mix well. Drop by teaspoonfuls onto waxed paper. Let set until firm. Makes lots of cookies.
Cook egg noodles until tender; drain. Brown ground beef, onion, and garlic salt; drain. Layer noodles and beef in a greased casserole dish. Mix tomato soup and can of water together. Pour over beef and noodles. Layer cheese slices over casserole. Bake at 350° for 25 to 30 minutes.
Beat eggs, milk, mustard and salt. Tear bread into pieces and drop into egg mixture. Mix in shredded cheese and ham. Pour into greased 9x13 pan and cover. Refrigerate overnight.
Combine all but last 2 ingredients and place in a 9 x 13-inch pan. Mix cornflakes and oleo. Sprinkle on top. Bake 1 hour at 350°.
Remove bacon from grease after browning and pour off about 1/2 of grease from skillet. Brown onions in remaining grease. Mix together catsup, brown sugar and water. Pour onion and grease into this mixture and blend. Put 3 cans of green beans into baking dish. Sprinkle bacon over top. Pour catsup mixture over top. Bake at 375° for 20 minutes or until thoroughly heated.
Bake cake according to package directions. Use 9 x 13-inch pan. While cake is warm, poke holes in cake. Pour Eagle Brand into holes. Pour topping over cake. Refrigerate.