HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Grease baking sheet and set aside. Combine crab meat, onions, Swiss cheese, mayonnaise, curry powder, salt and lemon juice. Mix well. Separate each roll into 3 pieces. Place on baking sheet. Spoon crab mixture on top of rolls. Top with water chestnut. Bake 12 minutes or until puffed and brown.
Gradually add	sugar to egg whites. Fold in vanilla, crushed crackers and nuts. Bake in ungreased 9 x 13-inch pan at 350° for 25 to 30 minutes.	Cool and frost.
Heat soup (do not add any milk or water). Mix gelatine with water and stir into soup. While hot, add other ingredients, shrimp last. Pour into mold. Chill overnight. Unmold and serve with crackers.
Combine milk and egg yolks at low speed. Slowly add juice until well blended. Pour into pie shell and refrigerate overnight.
Heat milk slowly. When it begins to froth, pour into cup with instant coffee and stir (no water). Sugar may be added, if desired. Makes 1 cup.
Melt butter in saucepan. Add crab meat and spices and simmer on slow heat for 3 minutes. Add 2 ounces of sherry and let it reduce by one-half, about 2 minutes, then add cream. Dilute egg yolks with 1 ounce sherry. Add and mix carefully. Cook and stir until thickened. Serve over rice. Serves 4 people.
Mix all ingredients together. Store in covered jar. Dissolve 2 teaspoons tea mix in 1 cup hot water to serve.
Dissolve yeast in water; scald milk; add butter and sugar and stir until sugar is dissolved. Cool to lukewarm. Beat egg and add to milk mixture with yeast, almond extract and salt. Stir in 2 cups flour and beat until smooth. Stir in almonds, raisins and cherries. Add remaining flour and mix until smooth. Cover and let rise in warm place until doubled in size. Punch down; knead lightly and pat to 12-inch circle. Fold in half; press edges together firmly. Place on greased sheet (baking). Brush top with melted butter. Let rise 1/2 hour in warm place. Bake in 350° oven for about 30 minutes. Spread top with icing while warm. Makes one large loaf.
Mix pork and beef together. Add chopped onion and saute. Add shrimp and cook 1 more minute. Add beaten eggs and cool. Add mushrooms, carrots, onion, shoyu, salt and pepper. Mix well. Wrap in lumpia wrappers. Use only about 1 heaping tablespoonful on a wrapper. Always cool filling before wrapping, otherwise wrapper will fall apart. Deep fry until golden brown.
Mix and pack first 3 ingredients into a 9 x 13-inch buttered pan. Bake at 350° for 20 minutes or until golden brown. Beat last 4 ingredients and pour on top of baked crust. Bake at 350° for an additional 20 minutes. Sprinkle with powdered sugar. Cool before cutting.
Beat eggs, sugar, salad oil and flavoring until light and fluffy. Alternate dry ingredients with buttermilk. Add coconut and nuts. Bake at 325° for 50 minutes. Put into two greased and floured loaf pans or 1 prepared Bundt pan or 6 mini loaf pans.
Peel carrots and cook in salt water until tender. Heat together butter, brown sugar and cloves. Add carrots. Cook 3 to 5 minutes until glazed.
Beat all together about 5 minutes. Bake in tube pan at 350° for about	1 hour. Grease and flour pan bottom only. When cool, cut cake in 4 layers.
Mix all ingredients together, using 1/2 of the cheese in the mixture. Place in casserole dish and top with remaining cheese. Bake at 325° for 45 minutes.
Sift salt and baking powder with sifted and measured flour. Blend in shortening. Combine egg yolk, sugar and milk; stir into flour mixture. Roll out on a floured board to 1/4-inch thickness. Cut into circles 4 or 5 inches in diameter. Spread a small amount of fruit filling on half of each round. Fold the other half of crust over filling. Seal edges with fork dipped in flour. Fry in deep fat at 360° until browned. Drain on absorbent paper; sprinkle with powdered sugar.
Brown ground beef. Pour off fat and place meat in a 2-quart casserole dish. Prepare egg noodles according to package directions. Drain. Add to casserole dish. Add soups and mix well. Top with Parmesan cheese. Bake at 350° for 30 minutes. Serves 4.
Melt shortening in a 3 or 4-quart saucepan over low heat. Cool. Add sugar, molasses and egg and beat well. Sift together rest of dry ingredients. Add to first mixture. Mix well. Chill. Form into 1-inch balls. Roll in sugar and place on greased cookie sheets 2 inches apart. Bake at 375° for 10 to 12 minutes.
Remove all fat from meat and cut 1/4-inch slices along grain. Combine dry and liquid ingredients for marinade. Marinate meat overnight in refrigerator. Drain and lay meat strips on oven rack. Place foil on bottom to catch drips. Leave oven door ajar and bake at 150° for 6 hours. Turn oven off and leave meat in another 6 hours. Yields approximately 1 pound.
Cream shortening, sugar and butter with electric mixer. Add eggs and flavorings. Beat until fluffy. Add flour and baking powder; mix until smooth. Place 2/3 of the batter in a greased 10 x 15 x 1-inch jelly roll pan. Spread evenly. Place the pie filling evenly over the batter. Drop remaining batter by teaspoonfuls over pie filling. Bake at 350° for 35 minutes. Drizzle with icing made of 1/2 cup powdered sugar and 1 to 2 tablespoons of milk while warm.
Mix all ingredients together. Pour into a 13 x 9-inch oblong pan. Lay strips of bacon on top. Bake at 350° for 1 hour and 30 minutes.
Brown chops in drippings. Spread rice in bottom of 13 1/2 x 9 x 2-inch baking dish. Reserve 1 tablespoon of onion soup mix and then sprinkle rest over rice. Drain mushrooms, reserving liquid and distribute mushrooms and pimento over rice. Add hot water to reserved mushroom liquid to total 3 cups; pour over rice. Arrange chops on top of rice and sprinkle reserved onion soup mix on chops. Cover with foil and bake at 350° for 45 minutes to 1 hour. Remove foil and cook 10 minutes longer.
Soak 10 hours or overnight. Smoke 8 to 10 hours.
Combine all ingredients. Stir well and pour into a 9-inch square pan or foil cupcake holders. Freeze. Serves 9.
Mix sugar and ketchup together. Wrap whole water chestnuts with 1/2 slice of bacon and secure with an uncolored toothpick and place in a baking dish. Pour sugar-ketchup mixture over top. Bake at 350° for 45 minutes to 1 hour. Remove from baking dish and place on serving tray. Let stand before serving; very hot.
Mix all together and drop by spoonfuls on greased cookie sheet. Bake at 325° for 10 to 15 minutes.
Into large mixing bowl, sift flour, sugar, baking powder and salt. Make a well and add in order: salad oil, egg yolks, pineapple juice and lemon rind. Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixing bowl until they hold very stiff peaks. Slowly pour egg yolks mixture over beaten whites, gently folding until just blended. Fold in coconut. Pour into thoroughly clean ungreased 10-inch tube pan. Bake in preheated slow oven (325°) for 55 minutes, then moderate oven (350°) for 10 to 15 minutes. Invert pan. Hang until cold. Garnish with whipped cream and drained pineapple (crushed).
In top pan of double boiler, melt butter or oleo over medium heat. Add flour, salt and pepper to melted butter or oleo; stir until smooth over low heat. Gradually stir in milk. Cook, stirring constantly until sauce is thickened and smooth. Set aside. Brown hamburger or ground chuck in skillet with minced onion until well browned. Drain off grease. Pour hamburger mixture into white sauce; set aside.
Mix ingredients and put 4 tablespoons of batter in cake pans. Do not overcook. Just dry out.
Preheat oven to 350°. In a large skillet, brown roast in oil. Place in roaster. Add flour to meat drippings. Add buttermilk, water and bouillon. Cook, stirring until bouillon dissolves (about 10 minutes). Place carrots and onions around meat. Pour sauce over meat. Cook 1 hour and 45 minutes. Add remaining vegetables. Cook 15 minutes longer.
Blend all together except chocolate chips and nuts in 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 40 minutes. Needs no frosting; serve with ice cream or whipped topping.
Cook shortening, onions and meat until meat turns color. Add tomatoes, corn, chili and salt. Add eggs, milk and cornmeal. Stir into meat.	Cook and stir until thickened. Place in casserole with ripe olives. Bake 1/2 to 3/4 hour at medium heat. An "old faithful" during "the girls" growing up days.
Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13-inch x 9-inch x 2-inch dish. In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended. Beat on high speed for 3 minutes, or until slightly thickened. Spread over crust. Refrigerate for one hour. Spread contents of strawberry topping over cheesecake. Top with pineapple and bananas. Drizzle with chocolate and caramel topping (1/4 cup each). Spread with Cool Whip. Refrigerate for 2 hours. Before serving, drizzle remaining chocolate and caramel toppings. Top with pecans and cherries.
In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings. Stir in corn, tomato sauce, rice, steak sauce and pepper. Set aside.
Mix all together except cheese. Place the cheese on top and press down into mixture a little. Bake at 350° for 60 minutes or until done. Bake covered.
Heat oil, saute onion and garlic. Add meat and brown. Blend in tomatoes, taco seasoning and chilies, simmer 10 minutes. Grease 9 x 13-inch baking dish. Layer 1/2 chips over bottom of pan. Spoon in meat mixture the Mozzarella cheese and next sour cream, then top with rest of chips. Bake at 350° for approximately 30 minutes. Sprinkle with Cheddar cheese and continue baking until cheese is melted.
*Set aside approximately 1/2 cup flour to dredge the gumdrops, raisins and nuts so that the fruit won't sink to the bottom. Be sure and add remaining flour to the cake.
Sprinkle roast with meat tenderizer. Place roast in baking dish lined with foil. Pour mushroom soup and water over the roast. Cover with foil. Bake at 350° for 3 hours, or until tender.
Melt 2 tablespoons oleo. Stir in flour and salt. Add milk gradually. Mix until smooth. Cook until mixture boils. Stir constantly. Add cheese; stir until melted. Mix in 1/4 cup flakes and corn. Arrange broccoli in 8 x 12-inch baking dish. Pour cheese sauce over broccoli. Toss remaining 1/2 cup crumbs with 2 tablespoons butter, melted. Sprinkle over casserole. Bake at 350° for 30 minutes. Serves 8.
Mix together the butter and powdered sugar. Add flour, vanilla and chopped pecans. Roll into balls; place on ungreased cookie sheet. Flatten with fingers. Place in oven set at 325° for about 15 minutes. Roll in powdered sugar while still slightly warm.
Cook and drain spinach. Beat egg yolks, mash cream cheese and add both to hot (not boiling) soup. Add spinach, beaten egg whites and Parmesan cheese to the above mixture. Put in large casserole and top with French fried onions. Bake in 350° oven for 35 to 40 minutes. No salt is needed in this recipe because of the use of concentrated soup. However, if you must use more salt, do it sparingly. Serves 8.
In double boiler, saute onion in butter; stir in flour, 1 teaspoon salt, pepper and milk. Cook over boiling water until thickened. Remove from heat. Pour Sauterne into 10 x 6 x 2-inch pan. Sprinkle with 1/2 teaspoon salt; pour on salt. Bake at 350° for 30 minutes, basting 3 times. Sprinkle with parsley.
Crumble ground beef or pork into 2-quart glass casserole. Microwave on High for 5 to 6 minutes or until no longer pink, stirring once to break up meat. Add taco seasoning mix and kidney beans. Microwave on High for 10 to 11 minutes or until flavors are blended, stirring twice. Let stand about 10 minutes to cool slightly.
Cut flour, salt and lard together. Stir egg in measuring cup, then add enough to measure 2/3 cup of liquid. Mix liquid into flour mixture. Chill, then roll.
Dissolve sugar in 1/2 cup cold water. Bring to a boil. Add remaining water to cornstarch to make a smooth paste. Add paste to sugar mixture. Cook until transparent. Remove from heat. Add salt, lemon juice and enough coloring to make a light shade of red. Reserve 1 cup of berries for garnishing pie. Cut remaining berries into 2 or 3 pieces. Pour mixture over cut berries. Let cool. Pour into pie shell. Garnish with whipped cream and whole strawberries.
Combine all ingredients, except 1/4 cup cheese and butter. Drop dumpling batter in 3/4-inch pieces into boiling water, seasoned with additional tablespoon salt. Cook gently until dumplings rise to surface. Remove with slotted spoon. Drain on paper towels. Place in shallow buttered casserole. Keep hot in preheated 350° oven. When all dumplings are boiled, pour on butter. Sprinkle with reserved cheese. Broil until golden brown. Serve with meat.
Cover pork roast with water and boil slowly until well done. Cool, then shred into small pieces. Mix sauce in pan and simmer for 30 minutes. Add meat and continue simmering, stirring occasionally, for about 1 hour. Serve on buns.
Brown beef and onion. Drain grease. Add next 8 ingredients and simmer for 25 minutes. Cook noodles according to package directions. Drain and set aside.
Cook, drain and mash squash. Add sugar, flour, margarine, eggs, milk, salt and vanilla. Mix thoroughly and pour into greased casserole. Bake 45 minutes to 1 hour in 350° oven. Marshmallows may be added and browned or serve squash with whipped topping.
Mix jello, salt and water. Cool slightly. Add mayonnaise, cottage cheese, celery, onion, pimento and green pepper. Let set until congealed.
Combine orange juice concentrate, lemonade concentrate and cranberry cocktail. (Chill.) Just before serving, stir in ginger ale. Garnish with orange slices. Makes 12 (6 ounce) servings.
Sift flour, baking powder, salt and soda. Cut in shortening until mixture resembles crumbs. Add buttermilk all at once and stir until dough follows fork around bowl. Knead 1/2 minute. Roll 1/2-inch thick. Brush with melted fat. Fold over and cut double biscuits. Bake on ungreased cookie sheet at 450° for 12 to 15 minutes. Makes 2 dozen.
Combine first 3 ingredients in saucepan. Bring to boil. Remove from heat and add vanilla. Makes 1 cup. Serve with sour cream for brunch.
Melt butter in casserole dish. Mix remaining ingredients. Pour over melted butter. Bake 30 to 40 minutes at 375°.
Mix all ingredients together. Grease and flour pan. Bake at 350° for approximately 30 minutes.
Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese; add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of coconut. Spread on bottom and top layer and the sides. Sprinkle top with brown coconut.
Mix cereal with sugar, flour, soda and salt. Use a very large bowl. Add eggs, shortening and milk. Store in a covered container in refrigerator and use as desired. Batter will last 6 weeks. To bake, fill greased tin 2/3 full. Bake at 400° for 15 to 20 minutes.
Blend soup and milk. Combine chicken, celery, almonds, onion and Worcestershire sauce. Sprinkle 1/2 noodles in bottom of greased casserole dish. Add chicken mixture over top of noodles. Then top with remaining noodles. Bake at 350° for 30 minutes.
Combine eggs, raisins and vanilla. COVER AND LET STAND FOR 1 HOUR. Cream together butter and sugars. Add flour, salt, cinnamon and soda. Mix well. Blend in egg-raisin mixture; oatmeal, wheat germ and chopped nuts. Dough will be stiff. With a tablespoon or cookie scoop, scoop out a ball shape amount. Put on cookie sheet. Press down just a little to flatten dough a little. Bake at 350 for 10-12 minutes or until lightly browned. Makes about 6 dozen, depending on the size you make.
In a large mixing bowl, cream the sugar and shortening. Add the potatoes, salt and eggs. In a small bowl, dissolve yeast in 3/4 cup warm water. Add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball. Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 to 25 minutes. Yields 45 rolls.
Wash and scrub potatoes. Cut into wedges. Melt margarine. In a large pot combine melted margarine and potato wedges. Cook on low to medium heat for 30 minutes, covered, stirring occasionally. Mix together flour and onion soup mix. Add mix to potato wedges and stir. Preheat oven to 425°. Turn out onto a baking pan and cook about 25 minutes, uncovered. Turn wedges once during baking time. More time may be necessary, depending on how brown and crisp you prefer.
Line glass cake pan with graham crackers. Mix pudding and milk and leave set. Add whipped topping. Pour half of pudding mixture on the crackers in pan. Add another layer of crackers and pour the rest of the pudding mixture over the crackers, then top with third layer of crackers. Heat the frosting mix in microwave a minute, then pour over top of crackers, let cool.
Fry bacon; saute onions, green pepper and celery. Fry hamburg. Add all 4 cans of beans. Mix catsup, mustard, Worcestershire sauce, vinegar and brown sugar. Add this mixture to rest of ingredients. Mix well and cook for 45 minutes in electric skillet. Also, may cook in crock-pot or oven.
Mix all ingredients. Roll in small balls. Mix 2 tablespoons sugar and 2 teaspoons cinnamon. Dip cookies in above mixture and place on a cookie sheet 2 inches apart. Bake at 400 for 8 minutes.
Mix well and put 1/2 of mix in Bundt pan. Put the brown sugar mixture over it. Add remainder of cake mix. Take a fork and swirl the mixtures together. Cook 50 minutes at 325°.
Cut up artichoke hearts into big chunks. Mix together. Bake at 350° for 35 minutes. Serve warm. Can be used with various breads.
Drain pineapple and reserve juice. Mix jello in hot water and 1 cup of pineapple juice. In separate bowl blend cream cheese and mayonnaise until creamy. Add crushed pineapple and nuts. Combine jello with pineapple mixture. Pour into 9 x 13-inch dish and refrigerate.
Soften gelatin in cold water for 5 minutes; melt over hot water. Cool slightly. Blend with the cheese, salt and Worcestershire sauce. Chill just enough to stiffen slightly. Divide into 1/2 teaspoon portions; roll in the grated carrots until well coated. Place on wax paper and chill. Stick a sprig in the end of each.
Grease Bundt pan or spray with Pam. Line pan with frozen rolls. Sprinkle dry pudding on top of rolls. In saucepan (or microwave), melt oleo, sugar and cinnamon until dissolved and stir until mixed together. Pour over rolls. Add nuts by sprinkling over top. Cover with foil that has been sprayed with Pam. Let stand overnight on counter. Bake at 350° for 30 minutes. Let set in pan 30 minutes, then invert on serving dish.
Mix all ingredients; roll meatballs and brown in vegetable oil and then place in Italian sauce and simmer for about 3 hours.
Boil sugar, milk and butter for nine minutes. Add chocolate chips, 1 package at a time and stir each time until dissolved, then add Marshmallow Creme; add vanilla.
Chop peppers and onions fine. Cook them separate; drain. Put in kettle with next 7 ingredients. Bring to boil. Mix the last 3 ingredients with water to make paste. Pour in with other ingredients and boil 5 minutes. Stir because it will stick quick. Put in jars and seal. Makes about 10 pints.
Brown ground chuck, onion and bell pepper. Add pork and beans. Stir in A.1. sauce and brown sugar. Pour into casserole dish and bake at 400° for 45 minutes.
Mix and sweeten Kool-Aid by directions on the package. Add pineapple juice and ginger ale. Sweeten to taste and chill. Makes 2 to 4 gallons.
Cook broccoli and place in baking dish. Stir together soup and cheese. Gradually add milk, mayo and egg; blend together. Pour over broccoli. Combine bread crumbs and melted butter and sprinkle over all. Bake at 350° for 35 minutes.
Mix and dissolve well the first 3 ingredients. Add the next 2 and chill. Mix the sour cream, cream cheese, powdered sugar and vanilla together. Spread over the chilled jello and chill.
Cook vegetables in boiling water until tender. Drain. Stir in remaining ingredients, except meat. Stir well. Add meat and mix well. Shape into loaf in baking dish. Bake at 350° for 1 1/2 hours. Makes 8 to 10 servings.
Cook broccoli 5 minutes in boiling water. Drain well. Combine soup, mayo, eggs, cheese, onion and salt and pepper to taste. Mix well; add broccoli. Spread in casserole dish (greased with Pam). Dot with butter or margarine and sprinkle with crushed Ritz crackers. Bake at 350° for 30 minutes.
Put rhubarb in a heavy iron skillet or pan with brown sugar. Mix the sugar and oleo; add eggs, soda and sour milk. Add flour. Pour this over the rhubarb. Bake at 350° for 1/2 hour. Turn upside-down so rhubarb is on top.
Mix well. To a cup of hot water, add two or three teaspoons or to taste. Store tea mixture in an airtight container: jar, plastic or Ziploc baggie.
Mix ingredients all together. Grease 18 muffin tin cups. Fill about 1/3 full. Bake at 350° for about 20 minutes. Makes 18 Quick and Easy Rolls.
Melt bacon drippings in heavy pot or Dutch oven. Add sliced onion, shredded cabbage and soup stock. Cover pot and bring to boil, then simmer for 1/2 hour. Serve with cornbread. Pass a cruet of cider vinegar with this cabbage. Dunk cornbread in the pot likker. Good.
Combine Miracle Whip with enough pineapple juice to make it thin. In a medium size bowl, combine apples, pineapple and celery. Pour in pineapple juice and Miracle Whip and blend well. Put into refrigerator and allow to become cool. Serve either plain or with lettuce.
Bring potatoes, water and onion to a boil in a large saucepan over medium-high heat. Reduce heat, cover and simmer 8 to 10 minutes, stirring once or twice, until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, 3 to 5 minutes for flavor to develop. Serves 4.
Sift together confectioners sugar and cocoa, then add peanut butter and vanilla. Melt margarine and mix together. Place in a 9 x 12-inch pan and refrigerate for 1 hour until set. Remove from refrigerator and cut into squares.
Combine cabbage, tomatoes, puree, water, butter, juice, sugar and salt in a large kettle. Cover and simmer for 45 minutes. Beat egg yolks and sour cream	in a small bowl. Gradually add 1	cup of hot soup into egg mixture.	Stir contents of bowl gradually into soup kettle. Remove from heat and stir constantly to prevent eggs from curdling. Makes 10 to 12 servings.
Beat eggs; add other ingredients and pour into unbaked pie shell. Bake on bottom shelf of oven at 300° for 50 minutes.
In small bowl, combine sour cream, milk, bacon, green onions and horseradish. Cover and refrigerate at least 1 hour to blend flavors. Garnish as desired. Serve with crackers. Makes 2 cups.
Mix well first four ingredients. Add soda, baking powder and vanilla. Stir in all dry ingredients. Bake at 350° on sprayed cookie sheet.
Grease a 9 x 13-inch cake pan. Spread chopped pecans and coconut on bottom. Prepare cake mix. Pour over nuts and coconut. Mix next 4 ingredients. Spread on top of cake mixture. Bake at 300° for 40 minutes, or until done. Let cool for 5 minutes before removing from pan.
Layer cooked macaroni alternately with grated cheese in 1-quart ovenproof casserole. Beat eggs with milk; pour over macaroni-cheese mixture. Top with crumbs. Bake at 350° about 40 minutes or until custard is set and top is crispy brown. Serves 4.
Grind pears in food processor and drain. Grind peppers and onions. Combine all ingredients and boil for 25 minutes. Fill jars and seal. Process in water bath canner for 10 minutes. Delicious with dried beans and vegetable soup.