HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, lard, salt, baking powder and sugar until crumbly. Mix together water, egg or egg yolk and vinegar; add to first mixture. Thoroughly combine and roll out for pie shell. (I use 1/4 cup water and 1 egg yolk.) Freezes well.
In a large skillet, crumble together the beef and chorizo or sausage. Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is soft. Drain. Line a 9 x 9 x 2-inch greased baking dish with half of the chilies; top with 1 1/2 cups of the cheese. Add the meat mixture and top with remaining chilies, set aside. Beat together eggs and flour until smooth; add milk, salt and hot pepper sauce. Blend well. Pour egg mixture over casserole. Bake, uncovered, at 350° for 40 minutes or until knife inserted off center comes out clean. Sprinkle with remaining cheese on top. Let stand 5 minutes before serving.
Cream sugar and Crisco well. Add eggs, one at a time, beating after. Sift flour, salt, and baking powder together. Add flour and milk alternately. Beat in coconut. Pour into tube pan which has been well greased and floured. Bake in 325° for 1 1/2 hours. After cooling a few minutes, remove from pan and pour glaze over cake.
Spray large skillet or pot with nonstick cooking spray. Cook onion 2 minutes. Add undrained tomatoes, drained beans, spices and tomato paste. Bring to a boil, simmer 15 minutes. Toss with elbows. Serve with sour cream and cilantro.
Beat eggs, milk and mustard together. Add bread; mix. Add the rest of the ingredients. Mix well. Pour into a greased 8 x 12-inch glass baking dish. Cover and refrigerate overnight. Uncover and bake 45 minutes at 350°. Let stand 5 minutes before serving. Serves 8.
Mix all ingredients together, except nuts. Form a ball and roll in chopped nuts. Refrigerate 2 hours at least before serving with crackers or apple slices.
Thoroughly mix ingredients together and chill about 1 hour. Makes about 6 servings.
Boil and cool. Pour over sliced onions and cucumbers. Store in refrigerator. Makes about 1 gallon.
Add a little milk to hamburger meat. Prepare Stove Top dressing. Place about 1/4 cup of the dressing in hamburger patty, flattened, for each bundle.
Beat shortening at medium speed. Gradually add sugar, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in coconut. Pour in greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes, or until toothpick comes out clean. Let stand 15 minutes. Remove from pan, cool on wire rack.
Cook celery and onion in butter until tender. Mix with rest of ingredients. Bake in casserole with crumbs on top at 350° for 30 minutes.
Add sauerkraut and onions. Pour the tomatoes and tomato sauce over the top. Bake at 300° to 325° for 6 hours.
Combine pudding mix (dry) with brown sugar and nuts. Place pieces of frozen dough in a well-greased Bundt pan. Pour melted butter over frozen dough and sprinkle with pudding mixture. Leave pan out overnight; dough rises beautifully by A.M. (I usually put a piece of wax paper lightly over top as it rises.) Bake at 350°. Invert on serving plate and eat!
Cover meat with bacon grease. Bake at 500° on a rack for 7 to 10 minutes, depending on size. Reduce oven to 400°. Bake 10 to 20 minutes, again depending on size and degree of wellness desired. Remove from oven and let stand 10 to 15 minutes before slicing/serving.
Mix crumb and margarine and press into 8 x 8 or 9 x 9 dish or pan. Beat cream cheese, powdered sugar and milk until smooth and spread over crust. Top with pecans. Fold sugar and marshmallows into whipped topping. Spoon over pecans. Combine cherry pie filling and vanilla. Pour over top and chill.
Boil sweet potatoes until soft. Peel and mash. Add butter, sugar and spices. Mix well. Unroll the crescent roll dough into squares. On each square, put some sweet potato filling. Fold edges together. Bring oil to a boil and then turn off heat. Carefully drop the turnovers into oil, one by one, and deep fry to a golden brown or until crisp. Sprinkle with powdered sugar.
Brown beef in large heavy kettle; drain and add onion. Cook until onion is tender. Add remaining ingredients, except cheese; simmer for 15 minutes. Ladle into bowls, top with grated cheese. Yield: 6 to 8 servings.
Stir jello until dissolved in the boiling water. Add marshmallows and stir until melted. Add bananas. Let set until firm. Mix sugar, flour, egg yolk, pineapple juice and butter and cook until thick. Let cool and beat in one small Cool Whip. Spread on jello. Sprinkle with chopped nuts.
Combine sugar and cornstarch; add chocolate, salt and 1/2 cup water. Cook and stir until thickened and bubbly and chocolate melts. Remove from heat; add oleo and vanilla. While hot, frost cake.
Blend orange juice, white wine, soy sauce and garlic. Pour over tenderloin in glass dish or plastic bag, covered in refrigerator for 8 to 24 hours. Prepare grill. If using charcoal, use indirect method. Remove pork from marinade. Pour marinade into saucepan and add butter, marmalade and honey. Bring mixture to a boil, stirring constantly, until thickened. Roast tenderloin in covered grill about 30 to 45 minutes. Baste often with glaze.
In a skillet in hot oil, cook half of the chops 10 minutes or until brown. Remove. Set aside. Repeat with remaining chops. Spoon off fat.
Cook broccoli for 5 minutes, using only a small amount of water; cool and drain. Combine eggs, mayonnaise, soup, onion, 3/4 cup cheese, salt and pepper. Mix in broccoli. Place in a greased casserole dish. Sprinkle with buttered bread crumbs. Top with remaining cheese. Bake 30 to 45 minutes at 325°.
In a mixing bowl or blender, beat the eggs with the sliced strawberries, sugar and vanilla. Gradually add milk, mixing until all ingredients are thoroughly blended. Serve immediately.
Cook frankfurters in water; when cooked, cut into penny slices. In medium pan, start with 2 cups milk or cold water; add tomato soup, stirring until smooth. When soup reaches boiling point, add frankfurter penny slices. Stir until blended. Add peas, potatoes and onions; return mixture to boiling point.
Saute celery, onion and garlic in butter until soft. Stir in flour, salt, thyme and pepper; cook, stirring constantly, until bubbly. Stir in tomatoes, chicken broth, clams and liquid and red pepper seasoning. Continue cooking and stirring until mixture thickens and boils 1 minute. Add okra and shrimp; heat to boiling. Ladle into a shallow serving bowl; spoon rice around edge.
Drain mushrooms, reserving liquid. Combine mushroom liquid and beef broth. Add water to make 2 cups.
Add lemon juice to Milnot; set aside. Cream together sugar and shortening; add eggs, one at a time, beating after each addition. Add vanilla. Sift together dry ingredients; add dry ingredients alternately with the Milnot to the creamed mixture. Drop by rounded teaspoons onto floured cookie sheet. Bake at 400° for 8 to 10 minutes. Cool. Frost if desired. Store plain, then frost.
Parboil chunked potatoes. Layer smoke sausages (in slanted pieces) in bottom of casserole. Add drained potatoes on top.
Mix kidney beans, celery, pickles, onion, eggs, salt and pepper. Mix lightly with mayonnaise or sour cream. Chill thoroughly. Serves 6.
In a large, heavy saucepan, combine the cream, milk and 1/2 cup of the sugar. Place the pan over high heat and bring to a boil, watching carefully to prevent a boil-over, then remove from the heat. Add 2 teaspoons vanilla extract, or, if using a vanilla bean, cut the vanilla bean on a cutting board in half lengthwise and scrape the seeds out with the tip of a sharp knife. Add the seeds and the pod to the pan. Let the cream mixture stand for 30 minutes.
Boil mixture until crackles (290° to 300°) when dropped in cold water. Add 1/4 teaspoon soda. While foaming, pour mixture over corn. Form into balls while warm. Makes 12 (3-inch) balls.
Mix well. Bake at 350° for about 30 to 45 minutes.
Brown meat. Add onion, salt and pepper. Add vegetable soup, tomato soup and water. Cut the potatoes up in cubes and add to the meat and soup mixture. Put in greased casserole. Bake at 350° for about 1 1/2 hours or until potatoes are done.
Prepare cake mix as directed on box. Bake in oblong baking dish. When done, punch a few holes in cake with fork.
Prepare linguini according to package directions. Drain and toss well with Salad Supreme. Add dressing and allow to cool. Chop tomatoes, cucumber, green pepper, onion and celery. Add to linguini. Refrigerate 24 hours. Stir occasionally and just before serving. Keeps well.
Preheat oven to 300°. Grease baking dish. Mix walnuts, sugar and cinnamon in a bowl and set aside. Place 2 sheets of phyllo in bottom of greased pan and brush with melted butter. Add 2 more sheets of phyllo and brush with butter. Continue until a total of 8 sheets is on bottom of pan. Be sure to brush each layer with butter. Sprinkle 2/3 to 1 cup of the walnut mixture evenly over phyllo. Cut remaining phyllo in half and place 6 layers of phyllo (2 each and butter), then walnut mixture. Repeat another 6 layers with butter and add walnut mixture, etc. Trim phyllo away from edges with scissors. With a sharp knife, cut halfway through the layers to form a diamond pattern. Bake 1 to 1 1/2 hours until golden brown. Heat the honey and water together until hot and pour evenly over baked baklava. Cut all the way through and enjoy.
Take first three and boil for 1 minute. Put 20 Ritz crackers in a pie crust. Pour the ingredients over the crackers slowly. Put butter and cinnamon on top like apple pie. Bake for 15 minutes in oven (500°). The last 3 minutes, turn down to 450°.
Preheat oven to 325°. Grease and flour 5 to 6 mini bread pans. Mix all ingredients together. Fill bread pans about half full. Bake until done, 45 minutes to 1 hour. Let cool to touch; remove from pan. Store in refrigerator.
Combine first 4 ingredients. Stir in remaining ingredients. Cover and chill. Serves 6.
Place breast between heavy plastic wrap and flatten to 1/4-inch thickness. Place 1/2 teaspoon of spinach mixture on each flattened breast. Fold in sides and ends and secure with toothpicks. Combine egg and milk, mix well. Dredge chicken in flour mixture, then dip in egg mixture, and dredge in flour mixture. Pour oil to 1 inch in skillet and fry chicken in hot oil about 15 minutes or until golden brown. May also dip in egg wash and roll in cornflake crumbs (with seasonings) and bake.
Dissolve Jell-O with boiling water; add cider or juice, then add raspberries. Chill until firm; may want to stir during chilling so raspberries do not float to top.
In a small saucepan stir together all ingredients except pork. Cook stirring over medium heat until the sauce is thickened, set aside. Place roast in a shallow baking dish, brush with thickened sauce. Roast at 325° for 30 minutes. Spoon 1/2 cup of the prepared glaze over the roast, continue roasting for 30 to 45 minutes more until internal temperature of roast is 155° to 160°. Let the roast stand 10 to 15 minutes before slicing. Slice and serve with the remaining sauce. Serves 10 to 12.
Boil chicken. Cook spaghetti in broth. After spaghetti is done, take out about half of the water and add the soups, tomatoes and cheese and the deboned chicken. Simmer and stir until cheese is melted. Ready then to serve.
Mix all ingredients in a blender or food processor. Be careful not to over grind parsley. Serve with vegetables.
Combine sugar, cocoa, milk and margarine. Let come to a boil, stirring constantly. Boil one minute; remove from heat. Add oatmeal, peanut butter, nuts and vanilla. Mix and drop by teaspoonfuls on waxed paper. Allow to cool.
Put each vegetable through food chopper using coarse blade. Drain off juice; discard. Measure each vegetable after chopped. Mix vegetables with salt; let set overnight. Next morning, drain off as much liquid as possible. Add spices, sugar and vinegar to vegetables; mix well and pack in jars to within 1/2 inch of top. Put on cap; screw firmly. Process in boiling water for 15 minutes.
Boil celery in water to cover in saucepan until tender; drain. Blend flour into melted butter in skillet. Add milk slowly. Simmer until thick and smooth, stirring constantly. Add salt and celery; mix well. Spoon into greased 1 1/2-quart casserole. Top with pecans; cover with buttered crumbs. Bake at 400° for 15 minutes.
Thinly slice unpeeled apples. Mix with sliced cauliflower and enough poppy seed dressing to coat each piece. Serve over a bed of lettuce or prepare individual servings on small salad plates. Excellent served with pork or poultry.
Soften gelatin in 1/4 cup cold water. Combine milk, sugar, salt and egg yolks in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Add gelatin; stir until dissolved. Stir in orange juice, lemon juice and orange rind. Chill mixture until slightly thickened. Fold whipped cream into gelatin mixture. Pour into crust. Chill for several hours or until set. Garnish with whipped cream or Cool Whip and crushed candy mints.
Preheat oven to 375°. Mix first 4 ingredients in saucepan and simmer about 15 minutes or until tender. Place fish in shallow buttered baking dish in single layer. Pour sauce over and bake for 25 minutes. Add salt and pepper as desired prior to baking.
Cook the rice in the beef stock for 2 hours. Fry the noodles in the oil for a few seconds, then remove. Finely chop the ginger and add with the meat to the rice. Cook for about 15 minutes. Stir sesame oil, soy sauce and salt and pepper to taste. Put some noodles and a little egg in each soup bowl. Pour the chowder over and garnish with chopped scallions.
Parboil peeled potatoes. When cool, slice. Season soup with onion, cheese, salt and pepper. Put layer of potatoes in casserole. Cover with soup mixture. Repeat potatoes and soup mixture. Be sure to end with soup mixture. Dot top with butter and sprinkle with some grated cheese. Bake at 350° for 45 minutes. Serves 8.
Bring 1/2 cup water to a boil then add: sugar and syrup. Stir until dissolved and boil until it spins a thread. Add peanuts and cook slowly over a low fire until it turns golden brown. Remove from fire and add butter, vanilla and soda. Stir quickly and pour on a buttered cookie sheet. Let it get cold then break into pieces and store in well covered container.
Butter a 9-inch tube pan. Line bottom of pan with waxed paper. Butter the waxed paper. Preheat oven to 300°. Mix flour and baking soda and sift. Set aside. In a large bowl, combine the eggs, mincemeat, mixed fruit and the nuts. Mix well. Add the dry ingredients. Stir well. Pour into the prepared pan and bake at 300° for 2 hours. Invert the pan and cool cake for an hour. Remove from pan and peel off the waxed paper. Use the small jar of cherries as a garnish for the top of the cake.
Cook potatoes in their jackets; skin and mash. Mix eggs and flour together with mashed potatoes. Make the Halushki by cooking in simmering salted water for 6 to 8 minutes. Drain. Serve with sauteed onion if desired or plain butter, melted.
In skillet, lightly brown ground beef and drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased crock-pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 4 hours). Makes 4 to 6 servings (about 2 1/2 quarts).
Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. In a 2-quart casserole, layer meat, half of chips and half of cheese. Repeat layers. Bake at 350° for 20 minutes, or until thoroughly heated. Top with shredded lettuce and tomato.
Rinse shrimp in cold water and drain. Peel carrots. Slice celery and carrots. Saute carrots and celery in butter. Add soup and milk. Blend mixture. Bring to a boil. Add cooked spaghetti and shrimp. Heat thoroughly and serve.
Preheat oven to 375°. Grease 8 x 8 x 2-inch baking dish. Slice peaches in dish. Sift together flour, sugar, salt and cinnamon. Cut margarine into flour mixture until it resembles cornmeal. Spoon this over peaches. Bake 45 to 50 minutes or until golden brown. Serve warm with cream. Serves 6.
Combine onions, potatoes and water in pan. Bring to boil. Add bouillon cubes, parsley, pepper and salt. Combine 1 cup of milk and flour; add to soup. Simmer until thick, stirring constantly. Add remaining milk; heat until hot. Crumble bacon over top and serve. Yields 6 servings.
Put the first 4 ingredients through food chopper. Add sugar, vinegar and spices. Cook in oven until thick, about 3 1/2 hours. Put into jars; process and seal.
Cook broccoli according to package directions. Drain well. Arrange in shallow baking dish. Melt the 1/2 stick butter and cheese over low heat. Spread over broccoli. Mix 3/4 cup butter with cracker crumbs. Spread over cheese. Bake at 350° for 30 minutes.
Sift dry ingredients. Add shortening, egg and milk. Stir well. Place in greased muffin pan. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Mix all ingredients together. Fill crescent rolls (2 cans). Bake until a golden brown. Serve with a chicken-like gravy.
Preheat oven to 350° (325° for colored, fluted tube pan). Use solid shortening to grease and flour pan, 12-cup size.
In a large mixing bowl, cream margarine and 2 cups sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch pan. Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat 2 more times. Bake at 350° for 70 minutes or until done.
Boil sugar, syrup and water to a thread. Beat egg whites until stiff. Pour 1/2 of mixture into egg whites, other half, cook until brittle. Add nuts and vanilla. Beat until it loses its shine. Drop by the spoonful onto wax paper. Let cool.
Mix all ingredients together; make meatballs. Fry in olive oil. On pound hamburg makes about 16 meatballs.
Heat oven to 350°. Mix flour, butter and powdered sugar until smooth. Spread with fingers in 8-inch square pan. Bake about 35 minutes. (Watch and don't let it get too brown.)
Cream sugar, shortening, baking soda and salt. Add water and mix well. Add flour a little at a time. Beat until smooth. Fold in egg whites, stiffly beaten. Bake at 350° until done. Makes 3 layers.
Grease a 2 1/2-quart casserole dish and arrange half of the potato slices in overlapping rows. Dot with half of the butter. Sprinkle with half of the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. Cover and bake at 350° for 1 1/2 hours or until potatoes are tender. Remove cover and top with tomato slices and cheese. Bake for 10 minutes or until tomatoes are warm and cheese has melted. Let stand 10 minutes before serving.
Get a big, deep pot, fill half full of water. Bring to a boil. Add shrimp boil, onions, lemons, salt and pepper. Boil together 5 minutes. Add unpeeled shrimp; boil 5 minutes. Drain and pour over a bed of ice. Chill; peel and dip in butter or other sauce. Eat.
Make a roux of margarine and flour. Add chicken broth and mix until smooth. Add evaporated milk; stir until smooth and thick over medium heat. Add herbs last. Just before serving, add dry sherry, if desired.
Place breasts in 9 x 13-inch pan. Mix together soup, sour cream and mushrooms. Pour mixture over chicken. Bake in 350° oven for 1 hour. Serve over cooked rice.
Drain soaked beans and bring to boil in big pot. When tender, fry bacon until limp. Remove bacon; add onion, carrots, celery and garlic and saute. Add bacon, tomatoes and juice and spices. Cook 10 minutes; add beans. Cook another hour until beans are mealy-tender. Serves 6. Serve with flour tortillas or fresh frybread.
Dissolve jello in boiling water. Stir until dissolved. While still real hot, add frozen red raspberries. When dissolved, stir in applesauce and put in refrigerator to set.
Bring to a boil: sugar, milk and butter. Boil for 5 minutes. Add Hershey bars and chocolate chips. Pour into buttered 13 x 9-inch pan. Cool and cut.
Preheat oven to 350°. Brown sausage in a skillet. Remove sausage and set aside. Add beef and onion to skillet and cook until browned; drain fat. Combine beef mixture, sausage, beans, molasses, sugar, Worcestershire sauce, mustard, ketchup and bacon in a large casserole dish. Bake, uncovered for 30 minutes.
Bake cake in round pans; let cool 10 minutes. Remove from pans; cool completely. Place cake layers top side up, back into clean pans. Prick each layer with a utility fork, 1/2-inch intervals. Mix 1 cup boiling water with red jello, then spoon over 1 layer and then repeat with lime jello. Put in refrigerator for 3 to 4 hours. Dip 1 layer in pan, in warm water for 10 seconds. Invert on plate, then spread with Cool Whip. Then do the same with second layer. Frost with rest of topping. Refrigerate. Garnish with gumdrops. Cut to resemble holly.
Line bottom of loaf pan with 1/4 jar of sauce. Mix hamburger, eggs, seasoning, 1/2 jar sauce, onion and crackers. Form together and put into pan. Top with remaining sauce. Bake at 350° for 1 hour. The last 15 minutes, top with Mozzarella cheese.
Heat oven to 400°. In cast iron skillet, melt shortening in oven. Combine dry ingredients. Add milk and egg. Mix until blended.
Peel and slice potatoes. Put half of potatoes in 9 x 13 inch casserole dish. Cover with half of sugar and margarine. Sprinkle with cinnamon. Cover with strips of pastry. Add another layer of potatoes, sugar, margarine and cinnamon. Mix flavoring with milk or water and pour over all. Cover with pastry. Bake at 375° for 1 hour. This recipe can easily be cut in half and made in an 8 inch square dish.
In 10-inch frypan, combine ingredients. Cook, uncovered, over medium heat, stirring occasionally, about 15 minutes or until tender.
Spread pecans on cookie sheet and roast at 275° for 20 minutes. Cool. Beat egg whites. Melt butter in oven in a 9 x 12-inch loaf pan. To foamy egg whites, add sugar, vanilla and salt. Beat until stiff. Fold in nuts. Pour into pan with butter and spread evenly in pan. Bake at 275° for 45 minutes, stirring every 15 minutes until butter is absorbed and nuts are brown. Dump onto waxed paper to cool. Break up and put in airtight container to store.
Separate eggs. In a bowl, mix together yolks, butter, milk, either ham or bacon and seasonings. Set aside. In another bowl, beat egg whites until stiff, about 2 minutes. Gently fold into yolk mixture. Pour mixture into 6-ounce custard cups. Place in oblong pan that has been filled with 1-inch hot water. Bake in a 350° oven for 30 minutes. Makes 8 cups.
Combine chuck, cereal, onions, coarsely ground pepper, garlic and milk in a medium bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 3/4-inch thick patty. Set patties aside. Combine cornstarch and 2 teaspoons water, stirring until cornstarch dissolves; set mixture aside. Coat a small nonstick skillet with vegetable spray; place over medium heat until hot. Add sliced mushrooms and saute until tender. Remove mushrooms from skillet and set aside. Add cornstarch mixture, remaining 1/2 cup water, bouillon granules and 1/8 teaspoon pepper to skillet; cook over medium high heat until thick and bubbly, stirring constantly. Return mushrooms to skillet and stir well. Remove from heat and keep warm. Broil patties 7 inches from heat for 3 minutes on each side or to desired degree of doneness. Spoon sauce over patties, sprinkle with parsley. Yield: 4 servings, about 267 calories per patty and 3 tablespoons sauce.
Boil potatoes with skins on them until about half done. Peel potatoes and shred into	large bowl. Add butter. Stir well. Add remaining ingredients and put into greased baking dish. Top with crushed regular or cheese potato chips. Bake at 375° for 30 to 40 minutes. Serves 4.
Cook beans and onions in a saucepan according to package directions for the beans. Drain. Stir in Worcestershire sauce. Sprinkle each serving with bacon pieces. Makes 2 servings.