HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar, shortening, milk and dissolved yeast. Blend thoroughly. Beat in flour. Cover and place in refrigerator overnight. Next morning, roll out using 1/4 of the dough at a time. Spread with melted butter. Add chopped pecans or walnuts if desired. Roll into horns and place on greased baking sheet. Let rise until double in warm place - (about an hour). Bake 400° for 20 minutes until golden brown. Spread with butter frosting.
Combine flour, nutmeg and salt. Dredge veal in flour mixture and brown in hot butter. Add broth, wine, onions and mushrooms. Cover and simmer until meat is tender (1 hour). Just before serving, sprinkle with the parsley. Serve over hot cooked rice (use half wild and half domestic rice). Serves 4.
In small bowl, whisk together salad dressing and mustard; set aside. In medium skillet, saute chicken in butter until browned; transfer to dish and keep warm.
Mix first 3 ingredients in a pan and add boiling water. Return to heat and bring mixture to a rolling boil for 1 minute. Cool. Pour over raspberries. Mix and put in pie crusts. Chill all day, top with Cool Whip and serve.
Cream margarine and peanut butter. Add sugar until the consistency to form into balls the size of large marbles. Add vanilla. Mix thoroughly, using hands. Melt chocolate and paraffin in small double boiler. Dip balls in chocolate, using a toothpick. Place on waxed paper to cool.
Scald milk; add sugar, butter and salt. Cool to lukewarm. Dissolve yeast in water. Add beaten eggs to yeast. Then add milk mixture. Beat in 2 cups flour. Add enough remaining flour to make a smooth dough that doesn't stick to hands. Cover with damp dish towel and let rise 1 1/2 hours. Divide into 2 parts and shape into round loaves. Place on greased sheet and let rise another 1 to 1 1/2 hours or until doubled. Brush with beaten egg yolk and bake at 350° for 35 to 40 minutes. Brush with butter.
Mix dry ingredients. Pour hot water over and boil slowly until thick. Cool. Place one layer of filling in shell, one layer of whole strawberries, then another layer of filling. Top with Cool Whip.
Mix 1/2 cup melted margarine with 2 cups crushed vanilla wafers and spread in bottom of a 9 x 13-inch glass pan. Beat the eggs, powdered sugar and 1 cup softened margarine for not less than 10 minutes. Pour this mixture over the wafer crust. Slice the bananas evenly over the creamed mixture. Spread the drained crushed pineapple over the bananas. Spread Cool Whip over the pineapple. Sprinkle with chopped nuts and dot with maraschino cherries.
Grease 8-inch pie pan. Spread cranberries over bottom. Sprinkle 1/4 cup sugar and nuts over cranberries. Beat egg. Add 1/2 cup sugar and beat. Add flour, butter and shortening to egg and sugar mixture. Beat. Pour batter over cranberries. Bake 45 minutes at 325°.
Mix all together in mixing bowl and put in greased and floured 9 x 13-inch pan. Bake at 350° for about 45 minutes until toothpick comes out clean.
In very large pan, melt butter; add 1 cup chicken broth. Add onion and celery and cook until tender. Add soups and Cheez Whiz; simmer and stir until well blended. Cook broccoli and drain. In a covered skillet melt 3 tablespoons butter; add other cup	of chicken broth. Add rice and cook until rice is tender. Add to soup, vegetable and Cheez Whiz mixture. Blend well; add broccoli. Bake in a 350° oven for 30 minutes.
Mix all dry ingredients. Add vanilla. Fold in egg whites. Pour into greased pie pan. Bake in preheated oven at 350° for 30 minutes. Cool on wire rack. Slice pie and use whipped cream or Cool Whip for topping, if desired.
Cream sugar and eggs. Add oil. Add rest of ingredients. Bake 45 minutes to 1 hour at 375°.
Mix eggs, mayonnaise, milk, onion, salt and mushrooms. Add hamburger and mix. Slowly add cheese. Pour into pie shell. Bake at 325° for 15 minutes. Increase temperature to 350° for 35 minutes. Let them cool for 15 minutes before cutting them. Can be frozen for later use. Makes 2 quiches.
Mix melted margarine with garlic powder or salt. Dip chicken in margarine mixture then roll in crumbs. Place on large foil covered cookie sheet. Bake at 400° for 25 minutes.
Mix cocoa, cornstarch, egg yolks, salt and milk. Cook until thick. Stir constantly. Add vanilla and pour into a baked pie crust. Cover with meringue, made by beating the egg whites and adding sugar. Brown pie.
Mix all ingredients. Pour into 1-quart ovenproof casserole. Cover.
If using mostaccioli, cook and cool. Drain and slice artichoke hearts. Lightly mix all ingredients except dressing. Sprinkle with freshly ground pepper. Mix half (or to taste) of the artichoke marinade with Italian dressing and pour over salad. Chill 2 to 4 hours if possible. Serve on a bed of torn lettuce. Serves 4 to 6.
Cut tomatoes in 1/4-inch slices. Beat egg in bowl. Add milk, salt and pepper. Mix flour, meal or cracker crumbs and 1/2 teaspoon salt in second bowl. Turn tomato slices over in egg mix, then in the flour mix. Pan-fry in 1 cup vegetable oil at 350°. Brown on both sides. Drain excess fat on paper towel.
Saute onions and pepper in margarine. Fold corn into beaten eggs. Add Jiffy mix to egg mixture, then add onions and peppers. Put into a well greased 9 x 13-inch pan. Spread with sour cream and cheese; sprinkle with paprika. Bake at 375° for 40 minutes. After removing from oven, cover for a few minutes before serving.
Mix together the flour and sugar. Then beat the yolks slightly and add flour, sugar, butter and small can crushed pineapple. Cook until thickened and pour into a baked pie shell. Top with your favorite meringue made from the reserved egg whites.
Beat shortening, sugar and egg together. Mix 1 tablespoon water with soda. Add soda mixture, molasses, flour, salt and spices to first mixture. Add hot water and mix. Pour into square pan, greased, and bake at 375° for 25 minutes.
Cut each potato lengthwise into 6 wedges. Pat wedges dry with a paper towel and place in a bowl. Add thyme and pepper; toss well. Drizzle oil over wedges, tossing well to coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and brown.
Mix brown sugar, spices and cocoa in a small bowl. In a large bowl, mix graham cracker crumbs and milk. Add fruits, nuts and sugar-spice mixture. Mix well. Put into a tube cake pan lined with waxed paper. Pack it down real good; put waxed paper on top of pan. Wrap in foil, pan and all. Put in refrigerator and let set 1 1/2 months. This is real good for Christmas.
Preheat oven to 375°. Place apples in a 10 x 6 x 2-inch baking dish. In a small bowl, combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir cornstarch and salt into the remaining mixture and mix well. Sprinkle evenly over apples in dish. In a medium mixing bowl, stir together flour and nutmeg. Cut in margarine until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.
Cream sugar and margarine. Add egg; combine vanilla, lemon extract and milk. Add alternately with dry ingredients. Bake at 350° in greased and floured loaf pan for 30 to 40 minutes or until wooden pick comes out clean. Let stand 5 to 10 minutes and remove from pan. As soon as taken from oven and before removing from pan, top with 1/2 cup powdered sugar and 2 tablespoons milk, which have been stirred and heated together.
Beat first 4 ingredients. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 15 to 17 minutes. Cool in pans on wire racks 10 minutes Remove from pans and cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake.
Combine all ingredients. Pour into a greased 13 x 9-inch casserole. Top with slivered almonds and paprika. Bake 30 minutes at 300° to 350°.
Place layers of cabbage and onion in large bowl; top with 1 cup sugar. Set aside.
Combine all ingredients except cheese. Cover and bake in greased casserole dish 20 to 25 minutes at 350°. Add 1 cup grated cheese and bake 5 minutes more.
Use pastry cutter to cut Blue cheese and butter into flour; add slightly beaten egg yolks. Stir. Make a ball and knead. Divide in half and for each into a log (9-inches) long.
Mix all ingredients in a medium-sized mixing bowl. Place in refrigerator for 2 to 3 hours or until mixture hardens into a gel. Sprinkle on pecans (if desired). Serve.
Cook zucchini and onion in boiling water until just tender; drain. Add spices, cheese and eggs. Spread crescent rolls in 9 x 13-inch casserole. Spread with mustard. Pour vegetable mixture into the crust. Bake at 375° for 20 minutes, covering with foil the last 10 minutes.
Combine first 13 ingredients in large mixer bowl. Beat together on low speed of mixer until combined, then on medium speed, scraping sides and bottom of bowl with rubber spatula. Pour hot water over 1 cup raisins; let set about 15 minutes. Drain and lay on paper towels to absorb excess water. Stir raisins and 1 cup chopped walnuts into batter. Spread in a 9 x 13-inch greased and floured baking pan. Bake for 45 minutes in a 350° oven.
In a bowl, combine the first 4 ingredients. Set aside. In a skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings. Mix well. Cook over medium heat until lightly browned. Yield: 2 servings.
Combine juice, sugar and cherries. Beat until sugar is dissolved, then add milk (never add juice to milk or it will curdle) to combination, beating slowly. Freeze. When frozen, cut in pieces and beat in mixer until smooth and no chunks left. Return to freezer until ready to serve.
Fry the sausage until done; drain, then add all the cheese and the drained Ro-Tel tomatoes. Heat all together. (May add more chilies or jalapenos.) Pour into a large pan to chill and then cut into logs. Delicious.
Set out cottage cheese; drain and let stand at room temperature for 20 minutes. Cook lasagna according to package directions. Drain well and set aside. Brown ground beef in a skillet. Salt and pepper to taste. Add tomato sauce or tomatoes, water, sauce mix, salt and pepper. Put a layer of sauce over meat; spoon in thin layer cottage cheese cheese, layer of lasagna and remaining layers of each. Sprinkle with grated Romano or Mozzarella cheese. Bake in a 325° oven for 20 minutes or until bubbles if it has been refrigerated. Serves 6.
Mix cocktail, pineapple, cherries, oranges, peach pie filling and bananas. Melt margarine and add brown sugar and curry. Mix with the fruit. Sprinkle with cinnamon. Bake at 300° for 15 to 20 minutes.
Preheat oven to 375°. Sprinkle cooked spinach with lemon juice and stir in sour cream. Set aside. If mushrooms are small, leave them whole. If large, remove stems and quarter heads. Melt butter in a skillet and saute mushrooms for 5 minutes, just enough to soften. Fold into spinach. Slice tomatoes 1/4-inch thick. Put half of spinach-mushroom mixture into a 1 1/2-quart casserole. Sprinkle lightly with grated Cheddar. Cover with a layer of tomato slices, half of the salt, a few gratings of pepper and more cheese. Repeat layers using all tomatoes and all cheese. Top with Mozzarella to seal. Bake for about 30 minutes. Serves 4 to 6.
Ingredients should all be at room temperature (except water). Whip the whites until stiff and set aside. In the order listed, place the first 6 ingredients in the bread machine pan; select "French bread" and push "start." Once all ingredients are moist, dump in the egg whites. If you choose, lightly brush the top with a mixture of the optional water, salt and cornstarch and sprinkle with sesame or poppy seed after the second mixing is over.
Soak charcoal for 15 minutes before lighting. Separate coals into 2 sections (circular cooking). Light coals and let them get hot. Sprinkle pepper, seasoning salt, paprika and garlic salt all over the chicken and rub in. Stuff chicken with quartered potatoes. Place chicken on edge of rack. Cover and let cook until tender.
Mix flour and salt together. Add enough water to make a soft dough the texture of pie crust. Roll out on floured board; cut in 1-inch squares. Drop in boiling chicken broth and cook until all noodles come to top and boil for 5 minutes more.
Add water to juice concentrate according to the directions on the cans. Chill juices and just before serving add 1 quart ginger ale and pour over sherbet.
Mix vegetable ingredients together in large bowl. Bring mixture of sugar, oil and vinegar to a boil. Turn heat down and simmer for 2 to 3 minutes. Pour over sauerkraut mixture and mix well. Refrigerate overnight before serving. Will keep in refrigerator for several weeks; flavor will improve. More sugar may be added to suit individual taste.
Cream butter and sugar. Add egg and mix. Stir in baking powder, flour, salt and nutmeg alternating with milk. Stir in fresh peaches. Fill greased muffin pan, filling each cup 2/3 full. Bake at 350° for 20 to 25 minutes. Preparation time: 15 minutes. Yield: 12 muffins.
Brown pork in heavy saucepan or wok. Add onion, celery, bell pepper, soy sauce and chop suey vegetables. Add cornstarch the last 15 minutes of simmering. Add more soy sauce. Simmer 45 minutes. Serve over cooked rice. Add Chinese noodles if desired.
Stir together all ingredients in a large bowl. Cover and refrigerate long enough for flavors to blend. Serve cold.
Cut all fat off flank steak; finely slice flank steak with grain. Marinate for 24 hours in refrigerator. Place strips or marinated steak across oven racks. Use of heat: the heat of the pilot light is sufficient, remove from oven after 24 hours, store in a large wide mouthed jar that has air holes in lid. If you have an electric oven, you will have to turn the heat on and off; never let the temperature rise above 100°. The jerky may be done in less than 24 hours. The secret is very low but consistent heat.
Mix all ingredients in the saucepan and cook until hamburg and pork are cooked. Drain grease from pan. Add ingredients to 9-inch pie crust. Bake at 350° for 1 hour.
Mix all dry ingredients. Add water and shortening, then eggs, one at a time, beating well after each one. Pour batter into well-greased and floured Bundt pan. Bake at 350° for 48 minutes. Allow cake to cool in pan for 15 minutes before removing.
Use method on cake mix box, except substitute apricot nectar for water and add 1/2 cup sugar. Mix well. Bake in tube pan at 350° until done.
For dramatic presentation, construct this dip in layers on a tray like a pyramid, with each layer smaller than the one below.
Add enough rice to cover the bottom of a large baking dish. Pour can of mushroom soup and 1 can water over rice. Add chicken or pork chops on top. Bake at 350° until the meat is done. Add water to rice as needed to keep moist.
Mix all ingredients in a large bowl. Put in a covered casserole. Bake at 350° for 1 hour. Goes well with potatoes and peas.
Mix zucchini and sugar. Bring to a boil. Boil for 6 minutes. Stir constantly. Add lemon juice and pineapple. Cook and stir for 8 minutes. Add jello. Stir for 1 minute. Remove from heat. Skim and fill jars or plastic containers. Cool before covering. Refrigerate up to 3 weeks. Yields 4 cups.
Per pound of skinless frozen haddock fillets, use 2 tablespoons salt in cold water to cover in large skillet. Boil gently for 10 minutes, then drain. Again, cover with cold water, adding 2 tablespoons vinegar and 1/2 teaspoon sugar. Bring to boil and boil for 10 minutes. Drain well; remove to hot platter. Serve immediately with melted butter. (Do not leave fish "standing" in water after it has cooked.)
Mix the cream cheese and sour cream until smooth. Add the rest of the ingredients. Season to taste with Tony's. Spread small amount on tortilla and roll like jelly roll. Cut into bite size pieces. Refrigerate overnight.
Heat oven to 400°. In 9-inch square baking pan, melt butter in oven (3 to 5 minutes). Meanwhile, in medium bowl, combine all ingredients, except milk. Stir in milk just until moistened. Turn dough onto slightly floured surface. Knead 10 times or until smooth. Roll dough into 12 x 4-inch rectangle. Cut into 12 (1-inch) strips. Dip each into melted butter or until slightly browned. Makes 1 dozen. Time: 35 minutes.
Mix the milk and Cool Whip into the frozen lemonade (do not add water to lemonade). Pour mixture into graham cracker crust. Chill.
Grease 15 1/2 x 10 1/2 x 1-inch jelly pan. Line with wax paper; grease paper. Sift cocoa, flour and salt into bowl. Beat egg yolks in second bowl until thick and lemony. Gradually beat in confectioners sugar and vanilla until smooth. Fold in cocoa mixture. Beat egg whites with cream of tartar in bowl until stiff peaks form. Gently fold into yolk mixture, half at a time. Spoon into prepared pan; smooth top. Bake in preheated oven at 325° for 12 to 15 minutes or until center springs back when lightly pressed with fingertip. Loosen cake edges with knife. Invert onto clean towel. Remove pan and wax paper. Roll up cake and towels together from short end. Place on rack to cool completely.
Preheat oven to 350°. Melt 1/2 cup margarine in 8 x 12-inch baking dish. Roll fillets in melted butter and dredge in cracker/bread crumbs until well coated. Return coated fillets to baking dish and bake for approximately 30 minutes or until desired doneness.
In a large mixing bowl, combine flour and sugar. In a heavy saucepan, combine margarine, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well on high speed on electric mixer. Pour into a well-greased 17 1/2 x 11-inch jelly roll pan. Bake in a preheated 400° oven for 20 minutes.
Mix all ingredients together. Form crab shells from aluminum foil. Spray with Pam. Fill each shell with crab mixture and bake at 350° for 20 minutes or until firm.
Beat eggs 1 minute. Add flour, sugar and salt until smooth. Add remaining ingredients. Pour into greased and floured 9-inch pie plate. Bake at 350° for 30 minutes.
Cream butter and sugar. Add flour and mix, then add vanilla and pecans. Form into small balls. Bake on greased baking sheet at 300° for 45 minutes. Roll in powdered sugar after cooling for a few minutes.
Put starch in a bowl. Add glue and let sit 5 minutes. If desired, add coloring. Mix until starch is absorbed and color is spread smoothly. Store in plastic egg or jar overnight before using to pick up pictures from comics. Use to bounce, pick up pictures from comics or newspapers and mold into shapes.
Mix together cheese, sugar, caramel topping and vanilla well in a bowl. Serve with apple slices.
Mix egg, flour and sugar. Add cheese and corn. Cook bacon; drain and crumble. Stir 2 slices of bacon into mixture. Turn mixture into a baking dish. Sprinkle with remaining bacon. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Serves 3 to 4.
In one bowl, combine the warm water and the yeast. Add the sugar and 1 cup flour. Mix to take out lumps; set aside. In a larger bowl, combine the melted butter, eggs and salt. Combine yeast mixture to egg mixture; stir. Add 5 cups flour. Stir in flour well. Keep in large bowl. Cover; set in refrigerator for at least 2 hours.
Bring a large pot of water to boiling. Brown chicken breasts in large skillet sprayed with nonfat cooking spray. Set chicken aside; remove any chicken fat from the skillet.
Melt margarine. Add sugar and chopped dates; cook 6 minutes. Add 2 teaspoons water to make light balls. Stir in coconut. Take off stove. Add vanilla and the chopped nuts. Cool a little and add Rice Krispies. Form into small balls and roll in powdered sugar. Makes 12 dozen balls.
Boil tea in 2 cups water. Add sugar. Pour into plastic container. Add remaining ingredients. Stir well. Freeze. To use, place in glass 1/2 full. Fill with very cold 7-Up.
In large saucepan, combine sugar, cranberry-raspberry drink, cinnamon and cloves. Bring to a boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly. Remove from heat; stir in wine and pectin. Skim off foam with metal spoon. Spoon into clean 8 ounce jars or moisture, vapor-proof freezer containers. Cover with tight fitting lids. Lasts 3 weeks in refrigerator or 3 months in freezer.
Arrange cleaned, deveined, butterflied shrimp into glass baking dish. Make stuffing by finely crumbling crackers (use food processor or place in a plastic bag and roll with rolling pin). Combine with melted butter and seasoning. Mix well with a fork or whisk. Add sherry to moisten, until stuffing will hold when molded. (Do not overdo sherry.) Place stuffing on individual shrimp. Bake at 350° for about 25 minutes. Serve with drawn butter.
Grate cheese and set aside. Combine hamburger, onion and pepper in skillet; brown and drain. Add soup and enchilada sauce. Line casserole dish with tortillas. Layer meat mixture, cheese and tortillas, ending, with cheese on top. Bake at 350° for 20 minutes or until cheese melts.
Dissolve strawberry Jell-O in boiling water. Immediately add frozen strawberries or cold, fresh berries. Allow to partially set up and then spread over top of cheese mixture. Refrigerate.
Drain mushrooms. In a medium saucepan, melt butter and add mushrooms. Saute for 3 minutes. Add drippings from steaks and flour; cook over medium heat for 1 minute. Dissolve bouillon cubes in water. Blend into mushroom mixture and bring to boil, stirring constantly, cook and stir for 1 minute and serve with steak.
A long-standing tradition at "our" Italian home. A recipe that goes back to the "homeland." Sicily is where it all began many, many centuries ago at those large family gatherings on those special occasions. Using the finest of meats and vegetables, sauces and doughs of the greatest quality. Do like the Amentas do...1-800-DOMINOS.
Mix eggs, mayonnaise and onion. Spread in glass pie plate. Mix cream cheese and sour cream. Spread over egg mixture. Chill 4 hours or overnight. Spread with 2 3/4 ounce jar black caviar. Garnish with lemon slices. Serve with unsalted crackers (Matzos?).
Whip Crisco very well. Gradually add sugar and egg whites alternately. Add salt, vanilla and flavoring. Beat until light and fluffy. Spread on cooled cake.
Cream butter and sugar. Add eggs and vanilla; beat well. Add dry ingredients alternately with juice; then fold in apples and walnuts. Bake in greased loaf pans.
Blend butter and cream cheese together. Add pudding, milk, powdered sugar and Cool Whip. Blend all together. Blend a 20 ounce package Oreos in food processor until fine (can't see icing). Layer pudding and Oreos until top of flower pot, end with Oreos. Chill and serve.
Prepare dinner according to package directions. Add tuna, soup, milk and seasonings. Pour into a 1 1/2-quart casserole. Top with crushed potato chips or crushed crackers. Bake at 350° for 20 minutes.
Thoroughly mix all ingredients. May refrigerate overnight. Roll teaspoonful of dough into ball and roll into sugar or sprinkles. Place on ungreased cookie sheet and bake 8 minutes.
Microwave 5 minutes on High; stir well. Cook 5 minutes longer on High; beat well with wooden spoon. Cook 8 minutes longer. Add nuts. Pour into buttered pan. Cool and cut into squares.
Slice potatoes thick; boil in salt water until slightly tender. In small skillet, saute onion in margarine until tender. In medium saucepan, combine soup, onion and cheese; heat on low until cheese melts. In casserole dish, alternate potatoes and soup until all is used. Top with cheese slices; bake in oven at 350° or in microwave until cheese melts.
In pan, combine berries, sugar, lemon juice and cinnamon. Over brisk fire, boil fruit, stirring until it reaches desired thickness. Serve warm or cooled. Makes 1 1/4 cups to put on pancakes or spread on campfire biscuits.
Mix all ingredients and pour in greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes.
Let cream cheese set out 1 hour to soften. Beat sugar and cream cheese, then stir in Cool Whip. Pour in pie crust, then add cherries.