HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Pack ground beef into bottom of medium size baking dish, then spread on cream of mushroom soup. Now, layer Tater Tots. Bake for 1 1/2 hours. Top with Cheddar cheese and let cheese melt.
Rub leg with salt, sugar and saltpetre mixture. Place on wooden board. Leave for 3 days, turning frequently. Do not let meat dry out too much. Hang in cool, dry place to age. Wipe off any mold that may form. Meat is ready for use after 6 to 8 months. Slice thin and serve without cooking. Meat may be used after 2 months, but must be cooked.
Dissolve the yeast into the cup of lukewarm water. Add 1/2 teaspoon of the sugar. Stir and let stand about 5 minutes. Pour the scalded milk into a mixing bowl; let cool. Cream the shortening thoroughly. Add remaining sugar and the salt gradually; cream again. When yeast is soft, add it to the lukewarm milk. Stir in 3 cups of the flour; beat smooth. Blend in the creamed mixture, the beaten eggs and the spice (if used). Stir in remaining flour or enough to make a soft dough. Knead well, working in only enough flour to avoid stickiness. Bake, after raising twice the size, for 15 to 20 minutes at 400°.
Cream margarine and sugar. Put dry ingredients in sifter. Alternately add an egg at a time, with part of the sifted dry ingredients, till all is combined, then add the wiskey. Chop the cherries and pineapple (not too small) and rub a little flour on them so they don't float to the top. Add the fruit and nuts. Put into a greased tube pan. Bake at 250° for 2 hours. Cool completely before removing from pan. Wrap well. Keeps for weeks.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch pan. Cut gumdrops in half. Place them in a mixing bowl. Put walnuts in a plastic bag and crush them with a rolling pin. Put crushed nuts in bowl with gumdrops. Add flour, sugar, baking powder and salt into mixing bowl. Stir until well mixed (set aside).
Mix together shortening, sugar and egg. Sift together remaining ingredients and beat well. Roll batter into balls about the size of pecans. Roll each ball in sugar and place on ungreased cookie sheets 2-inches apart. Bake 12 to 15 minutes at 350°.
Sprinkle cinnamon over apples. Cut coconut rolls in half. Roll apples and coconut in dough. Put in pan. Dot with butter. Add sugar and juice together. Pour over rolls. Bake for 30 minutes at 350°.
Cook and drain beans. Sprinkle with cheese, Equal, garlic and pepper and toss until beans are coated.
Mix the first 3 ingredients in bowl. Let your child crush several graham crackers in a plastic bag, using a rolling pin. Mix enough to stick ingredients together. Roll into balls.
In skillet, brown onion and ground beef. Drain. Add soups and pizza sauce to beef mixture. Stir and cook until heated. Cook noodles according to package directions, reducing cooking time by 5 minutes. Drain.
Mix all ingredients and pour into a greased and floured 13 x 9 x 2-inch pan. Bake 35 to 40 minutes at 350°.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces). Combine dry pudding mix with brown sugar and pecans. Melt butter. Place pieces of frozen roll dough in a well buttered Bundt pan. Pour melted butter over frozen dough and sprinkle with pudding mixture. Leave cake pan out overnight. Bake at 350° for 30 minutes. Invert on serving plate to serve.
At medium heat in large frying pan, saute until light brown the garlic in olive oil and remove garlic. Saute until transparent the onion and remove. Dip eggplant in egg mixture and lightly in crumbs. Saute until tender, adding more olive oil as needed. Likewise, cook the zucchini but do not overcook. Layer eggplant and zucchini with tomato sauce, onion and cheese, topping with the cheese. If ingredients are still warm, bake at 350° for 30 minutes or until topping is browning.
Line bottom of large rectangular casserole dish with whole crackers. Add chicken, then celery and onion. Mix soup and sour cream. Spread evenly in pan. Sprinkle cracker crumbs over top. Melt margarine and pour over top. Bake at 350° for 20 to 25 minutes until bubbly.
Mix all ingredients together and pour into casserole dish. Sprinkle 1 cup shredded cheese on top. Bake 45 minutes at 350°.
Combine all ingredients in small casserole except the chow mein noodles. Bake 45 minutes at 350°. Add chow mein noodles on top and bake 15 minutes more.
Combine beef, rice, paprika, salt and onion. Shape into 16 to 20 balls. Brown meat balls in hot fat. Arrange in 1 1/2-quart casserole. Drain fat from skillet. Combine in skillet, water, cube, Worcestershire sauce and soup. Stir until blended. Add sour cream and pour mixture over meat balls. Cover; refrigerate or freeze. Bake uncovered in moderate 350° oven for 45 minutes or 1 1/2 hours if frozen. Serve with Chinese noodles sprinkled on top.
Beat eggs until fluffy; add sugar, flour and salt. Mix well with beater. Add chocolate syrup and instant pudding mix (dry); beat until well mixed. Pour into 1 quart chocolate milk and mix until blended well. Put this mixture into freezing container and finish filling container with chocolate milk. Stir well with long spoon; freeze.
Brown meat and onion. Salt and pepper. Drain fat. Blend tomatoes in blender. Add tomatoes, beans and chili powder. Simmer for 45 minutes to 1 hour.
Mix shortening and margarine together. Add sugar and salt; beat until fluffy. Add 1 egg at a time and beat well after each addition. Add half of the flour and half of the milk, then, after thoroughly blending, add the other flour and milk, as well as the vanilla. Beat thoroughly at a high speed. Pour batter into a greased and floured pan; bake for approximately 2 hours at 325°.
To the rice add the sugar, butter, milk and slightly beaten eggs. Add raisins and vanilla. Put in deep dish and sprinkle with nutmeg. Bake at 350° for about 45 minutes.
Blend sugar, flour and salt. Add cherries. Mix well. Pour mixture into unbaked pie crust. Add dots of butter. Top crust. Cover edge well. Bake in hot oven about 15 minutes, then reduce heat and bake until done.
Toss biscuits in 1 cup sugar and cinnamon. Put into a greased Bundt pan. Melt 3/4 cup margarine and 1 cup sugar until it boils. Drizzle over top of biscuits. Bake at 350° for 40 minutes. Cool 5 minutes and invert out of pan.
Arrange chicken in a lightly greased baking dish. Pour dressing evenly over chicken. Bake at 350° for 30 to 45 minutes.
Cook grapes or	muscadines in	water,	stirring often until tender and juicy.	Strain juice. Using Sure-Jell, make jelly as the directions on Sure-Jell package.
Mix flour, margarine and nuts. Press into the bottom of a 9 x 12-inch baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool. Mix well the cream cheese and powdered sugar. Fold in 1 cup Cool Whip and the vanilla. Spread on top of cooled crust. Mix pudding mix and milk; spread on top of cream cheese mixture. Last, top with the rest of the Cool Whip; sprinkle nuts on top if desired.
Bring butter, brown sugar, powdered sugar and vanilla ice cream to a boil. Add rum and boiling water. Add 3 tablespoon of mixture to a mug. Sprinkle with nutmeg.
Melt butter. Cool slightly. Mix eggs, sugar and butter together. Beat well. Add cornmeal. Add buttermilk, vanilla and coconut. Bake in a 325° oven for approximately 40 minutes. Cool before slicing.
In a large skillet, brown the ground beef, onion, green pepper, pepperoni and mushrooms. Drain excess grease. Add spaghetti sauce. Cook noodles until soft in boiling water; drain. Combine meat sauce and noodles in a large casserole dish. Sprinkle with cheese. Bake at 350° for 15 minutes.
Cook the rice. Add the soup and cheese. Place this mixture in a greased casserole dish. Cover the top with buttered bread crumbs. Bake in hot oven at 400° until the crumbs are browned.
Stir together egg, brown sugar and vanilla. Add flour, sifted with salt and baking soda. Add walnuts. Bake for 18 to 20 minutes in well-greased 8-inch square pan at 350°. Cookies should be soft when taken from oven; cool in pan. Cut into squares. Makes 25.
Mix together beef, lemon juice and rind, bread crumbs, salt, sage, ginger and beef stock or bouillon. Let stand for 15 minutes. Form into 8 patties about 3/4-inch thick. Brush a heavy skillet with oil and set over heat for 1 to 2 minutes. Put in the sausage patties and cook 7 to 8 minutes on each side. Serve hot.
Sift together dry ingredients in large bowl. Blend together in blender oil and eggs. Gradually add a handful at a time of carrot pieces to the mixture, blending after each addition. Blend until the carrots are fine in size. There should be about 5 cups of mixture when finished. Add flavoring and pecans or raisins, if desired. Pour in with dry ingredients and mix well. Bake in 2 loaf pans or 13 x 9 x 2-inch pan for 30 to 40 minutes. Also can be baked in muffin tins. Enjoy as a sweet bread or ice with cream cheese icing.
1. Combine sugar and water in a saucepan. Stir over heat until sugar is dissolved; let boil 5 minutes without stirring. Cover pan and cool. Add lemon juice for flavor and to prevent discoloration. Refrigerate, use as needed.
Mix all ingredients, except marshmallows, well. Place in a well-greased baking dish and bake at 350° for about 30 minutes. Top with marshmallows and continue to bake until they are light brown.
Tear lettuce into pieces and place in bottom of large dish. Layer tomato, onion, beans, Doritos and cheese. Pour whole bottle of creamy Italian dressing over all.
Soak nuts and fruits in wine overnight. Then mix. Pour into 1 large or 2 medium tube cake pans. Cook at 250° for 5 hours with water in oven. Makes 10 pound cake.
Wash beans. Remove strings and trim ends from green and wax beans. Cut into 1 1/2-inch pieces. Shell lima beans. Combine beans, celery, onion and pepper in large saucepot. Cover with boiling water. Cook 7 to 8 minutes. Drain. Bring sugar, vinegar, water, mustard seed, celery seed and salt to a boil. Boil 1 minute. Pack hot beans in hot jars.
Preheat oven to 375°. In a large bowl, cream shortening and sugar. Add eggs, beating until smooth. Combine dry ingredients. Gradually add to creamed mixture. Mix well. Crumble and stir in mincemeat. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes or until lightly browned.
Preheat oven to 325°. Saute mushrooms in 4 tablespoons butter until well browned. Add heavy cream, cheese, salt and pepper. Stir until cheese melts. Remove from heat and place in freezer until mixture becomes solid. Remove from freezer and slice into 12 equal pieces.
Mix together pumpkin, salt, milk, cinnamon, eggs and sugar. Pour into greased 9 x 13-inch pan. Pour dry cake mix over pumpkin mixture. Drizzle melted butter over cake mix. Sprinkle nuts on top. Bake at 350° for 1 hour or until middle is set.
Drain the oranges well, then mix in milk and juice. Fold in Cool Whip and pour into the crust. Refrigerate at least 3 hours. Can also be used as a dessert. Very good served with pork.
Mix all the ingredients together thoroughly. Add ketchup as desired. Place in a greased pan. Bake, covered, at 350° for 45 minutes. Uncover and cook 30 more minutes or until brown.
Fry breast strips in deep fat. Cut into 1-inch pieces. In large pan, boil water and bouillon cubes. Stir in sugar and cornstarch. Add oyster sauce and cook 1 to 2 minutes. Pour over chicken. Top with green onions and cashews.
Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt. Stir until sugar is dissolved. Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on side of pan). Cook to 240° on candy thermometer at low altitudes*. Remove from heat and pour on greased marble or formica slab. Put butter and vanilla in the center. Cook until candy is lukewarm in the center. Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss. Quickly add the nuts, then press into a buttered pan. Cut into squares after the candy has cooled.
Melt margarine in large skillet (medium-high heat). Add onion. Cook until tender, not browned. Stir in vegetables, milk, soup and pepper. Bring to boil. Stir in tuna, rice and parsley. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Add almonds, if desired.
Sift dry ingredients in large bowl. Add shortening, milk and bananas. Beat for 2 minutes. Add eggs; beat. Pour into 2 greased and waxed paper lined 9-inch pans. Bake at 350° for 35 minutes.
Put all vegetables in a large pot, cover with water and simmer until veggies are tender.
Mix this all together. Fold in beaten egg whites. Bake in a 13 x 9-inch pan at 350° until done. Test with a toothpick inserted into the center.
Mix first 3 ingredients together, pour into 2 graham cracker pie crust. Spread cool whip on top of cream cheese filling. Then spread blueberry pie filling on top of cool whip. Refrigerate, serve.
Mix together the shortening, sugar, eggs and flavoring. Stir in flour, baking powder and salt. Chill 1 hour. Roll dough 1/8-inch thick on a floured board. Cut out, using a 3-inch cookie cutter. Place on an ungreased cookie sheet and bake at 400° for 6 to 8 minutes. Yields 3 dozen.
In a big pot, put 1/4 pot of water; add the 3 cubes of beef. Add onions, cabbage, meat, corn, tomatoes, frozen vegetables and salt and pepper to taste. Fill up with water and stir good. Cook on low 45 to 50 minutes. (Any frozen vegetables can be substituted.)
Cream margarine and sugar together. Add slightly beaten eggs. Sift together flour and baking soda. Blend with mixture, scrape side of bowl. Add pecans. Blend thoroughly. Add hot water to mashed bananas and mix well. Fold into mixture. Pour into each well-greased loaf pan. Bake at 350° for 55 to 60 minutes. Yields 1 loaf.
Mix dry ingredients. Add 2/3 cup of milk or water and beat for 2 minutes. Add rest of milk or water, eggs and vanilla and beat 2 more minutes. Pour into greased and floured 9 x 12 or two 8-inch pans. Bake at 275° for 25 minutes.
Combine moist ingredients in a bowl except gumdrops. Combine dry ingredients. Mix dry ingredients with moist ingredients. Mix with wooden spoon. Mix in gumdrops. Drop from spoon onto greased cookie sheet. Makes 4 dozen cookies. Bake 10 minutes at 400°.
On a large plate, using a fork, stir 1/2 teaspoon paprika, ground red pepper and black pepper until well-combined; set aside. In a large pot, bring chicken broth, salt and 4 cups of water to a boil. Add okra and corn; boil 10 to 12 minutes, until okra is tender and liquid thickens slightly. Stir in remaining teaspoon paprika.
Assemble doughmaker with small bowl. Heat water to 120°. In small bowl, place 1 1/2 cups flour, yeast, salt and sugar. Add water and oil; mix with doughmaker at setting #12 for 3 minutes. Gradually add enough remaining flour to form a stiff dough. Knead with doughmaker about 4 minutes until smooth and satiny. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Combine first four ingredients. Beat eggs, add milk, butter, vinegar and vanilla. Blend both mixtures; pour into unbaked pie shell and bake about 45 minutes at 350° or until set.
Dissolve 1 cup of sugar in 1 cup of cold water and 1 cup lemon juice. Add 4 cups cold water. Serve over ice. Garnish with lemon peel.
Knead until like pieces of pie dough. Add more sugar, if needed. Roll in marble size. Roll in sugar. Press in mold and place on wax paper until dry. Can be kept indefinitely in refrigerator or frozen.
In a large bowl, combine i cup of the flour, the sugar and the yeast. In a small sauce pan over med.-high heat, heat soup and butter until very warm (120 to 130 degrees). With mixer at low speed, gradually pour soup mixture into ingredients, mixing well. At medium speed, beat 3 minutes or until smooth. Add egg, cheese and 1 cup of the flour, beat 2 minutes more. With spoon stir in enough remaining flour to make a stiff batter. Cover; let rise in warm place until doubled, about 1 1/2 hrs. Grease 1 1/2 qt. casserole. Stir down batter turn into prepared casserole. Cover, let rise until doubled, about 45 minutes. Preheat oven to 325 degrees. Brush with water and sprinkle with sesame seed. Bake 50 minutes or until bread sounds hollow with tapped finger. Remove from pan; cool on wire rack before slicing.
Thaw shells. Cook spinach or broccoli in microwave. Drain. Saute onion in bacon grease. Mix everything in bowl. Pour into pie shells. Bake at 375° for 35 minutes. Should be dry and firm when done.
Heat oven to 325°. Wash 6 pork chops very well and lay in baking pan. Sprinkle onion and bell pepper on top of pork chops. Mix flour and water well; sprinkle over the pork chops. Cook in oven for 45 minutes.
Pour coffee and Alba '66 into cup and gently stir until completely dissolved. Top with a dollop of whipped topping. Sprinkle with a few grains of cinnamon, if you like.
Mash bananas. In large mixing bowl, mix eggs, sugar, Eagle Brand, half and half, bananas and vanilla. Pour into freezer and add enough milk to fill to line indicated on freezer. Yield: 1 gallon freezer.
First mix together flour, salt, dry mustard and garlic powder. Dip pork chops in mixture, then brown in oil. Place browned pork chops in crock-pot and pour chicken and rice soup over pork chops. Cook low all day. Serve over rice.
In a large, heavy pot, brown turkey; pour off any excess fat. Add onions, green pepper and garlic; cook 2 minutes, stirring occasionally. Add beans, water, tomatoes, tomato paste, chili powder, oregano, cumin and red pepper. Cover; simmer for 1 1/2 hours, stirring occasionally. Serve with cornbread.
Trim off crusts of bread; cut into 6 strips. Put on cookie sheet; bake at 200° for 1 hour. Cook oil and peanut butter on low heat until blended. Dip the strips into the mixture; lift with fork and roll in graham cracker crumbs. Place on cookie sheet to dry.
Boil 1	cup of vinegar and 1 cup of sugar together. Pour over vegetables and cover.	Chill overnight. It's great served with sausage casserole.
Boil raisins, sugar, water, cinnamon, cloves, allspice and lard or fat. Boil 15 minutes. Remove from stove and cool. Sift dry ingredients. Add to boiled mixture and bake at 375°.
Sprinkle gelatine over cold water in saucepan. Place over low heat. Stir constantly until dissolved, 3 to 4 minutes. Combine mayonnaise and sour cream. Gradually add gelatine. Stir until well blended. Add remaining ingredients. Chill until slightly thickened. Stir to mix. Pour into a 4-cup mold. Chill until firm. Unmold. Serve with crackers. Also nice in containers for gifts.
Mix cake mix according to box directions. Pour batter in greased and floured cake pan. Drain the fruit and pour over the batter. Bake at 350° for 35 to 45 minutes.
Place chicken breast in bottom of casserole dish. Mix soup, sour cream and sherry. Pour over chicken. Spread mushrooms on top. Cook, covered, in 325° oven for 45 minutes. Uncover and cook for 15 minutes at 350°. Serve with egg noodles.
Brown ground beef and drain. Melt butter in with meat. Stir in 2 cups of water and dry onion soup. Let come to boil. Blend sour cream and flour together and stir in with meat mixture. Let cook a few more minutes. Pour over cooked noodles.
Beat egg whites until very stiff. Add 1/2 of powdered sugar slowly. Add vanilla, salt and cream of tartar. Add remaining powdered sugar. Spread on cookies.
Mix cream cheese and powdered sugar. (I usually put in half box and then sweeten to taste with rest of the box. It usually doesn't take all of box.) Add Cool Whip, then add water a little at a time, enough to make it thin enough to pour into baked crust. Top with strawberries and glaze. Refrigerate. Yummy, yummy.
Process half of the berries and half of the orange, then do second half. Add sugar to desired sweetness. Refrigerate.
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned; set chicken aside. Pour off fat. Add spaghetti sauce. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Top chicken with Mozzarella cheese. Serve with spaghetti.
Dissolve gelatin in boiling water; add cream cheese. Beat with electric mixer at low speed until smooth. Stir in pineapple, sugar, vanilla and nuts (if desired). Add 7-Up. Stir, when partially set, to keep nuts from coming to the top.
Cook squash and onion together until tender. Drain and mash well. Add cheese and other ingredients. Pour into casserole, and top with buttered bread crumbs. (I use Italian style bread crumbs.) Cook at 350° for 45 minutes.
Melt a knob of butter in frying pan. Add Kipper fillets and fry gently for 10 minutes or until fish is soft and will flake with a fork. Remove from pan, leave to cool, then remove any skin and large bones. Put Kipper fillets in bowl and mash with a fork. With a wooden spoon, beat the remaining ingredients. Add black pepper to taste; beat until pate is quite smooth. Spoon into container.
Put milk with chopped fruit in double boiler. When cooked slightly, add cocoa or chocolate, which has been melted and mixed with part of the sugar and a little milk to make a smooth paste. Pour cold water in bowl and sprinkle gelatine on top of water. Add to hot chocolate mixture and stir until dissolved. Add sugar and salt and stir thoroughly. Remove from fire; cool, and when mixture begins to thicken, add nuts and vanilla. Lastly, fold in whites of eggs, beaten very stiff.
Peel and slice potatoes and onion. Layer in a greased casserole dish. Mix soups together and thin with 1 can of milk. Pour over potatoes. Cover and bake at 350° for 1 hour or until done.
Mix all ingredients together well. Pour into large, well-greased casserole dish. Reserve enough corn bread stuffing mix to sprinkle. Top lightly. Bake at 350° for about 30 minutes.
Mix sugar, oleo, eggs, vanilla and oil. Add dry ingredients; drop by teaspoonful on cookie sheet. Take a glass, dip bottom in oil then dip in sugar and press cookies out. Bake at 350° for 10 minutes. Makes about 5 dozen.
Brown meat and onion. Drain. Add remaining ingredients and bake at 350° for 1 hour.
Preheat oven to 400°. Thaw crust and top. In medium saucepan, whisk together cornstarch and apple juice until well blended. Add spices and salt. Cook over medium heat. Stir mixture until thick. Pour over apples. Dot with butter. Cut slits in top of crust. Bake 30 to 40 minutes.
Mix ingredients and pour in unbaked pie shell. Bake at 350° for 45 minutes.
Place tomatoes in a shallow bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar. Shake well. Pour over tomatoes. Cover and refrigerate overnight. Serve on a bed of lettuce.
Place meat in heavy skillet. Cook over medium heat until it loses all its color. Drain off fat. Stir in next 4 ingredients and mix well. Dip half the tortillas in melted butter. Arrange on bottom and sides of a large casserole. Spoon in meat mixture. Do not disarrange tortillas. Spread chopped chilies over mixture with all but 1/2 cup cheese. Cover with remaining tortillas and add sauce, smoothing over whole surface. Cover with plastic wrap. Refrigerate overnight. Sprinkle casserole with reserved cheese before baking in a 325° oven for 35 to 45 minutes.
Core apples and place in a dish; cover. Bake at 350° for 30 minutes or until apples are crisp, as they will have 10 more minutes baking time when custard is added. Beat egg until light and fluffy; beat in sugar, milk, lemon rind and lemon juice. Add the margarine. Drain the hot juice from the apples (if any) and stir in custard. Pour custard over apples and continue baking, until custard is set, about 10 minutes. Serve hot with custard sauce over apples.
In Dutch oven, combine chicken, water, 1 onion (quartered), celery, garlic and 1 1/2 teaspoon of salt. Cover and simmer about 1 hour until tender. Remove chicken to cool. Discard skin, bones, leaving meat in large chunks. Set aside. Strain broth. Save five cups.
Melt butter, add to Ritz crackers. Add sherry and mix together. Add onion rings and crab meat. Mix together with your hands and pat on fish.
Fill pail with water. Throw in salt. Keep adding lime, stirring until you get paint-like mixture. Paint coop every year and hose it down between paintings. The lime helps control pests.