HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugar and shortening. Add hot water, salt, eggs and 3 cups flour. Dissolve yeast in lukewarm water and add to creamed mixture and beat real good. Add remaining 3 cups flour. Put in refrigerator overnight. Make out next morning and place in greased loaf pan. Cover with cloth. Let rise until double in bulk (takes about 2 hours at room temperature). Bake at 350° for 25 minutes. Makes 2 to 3 loaves.
Wash and boil chicken or chicken breasts until tender. Use enough water to cover chicken. When done, pour broth off and set aside 6 cups. Season broth with milk, butter, salt and pepper to taste. Have broth boiling; mix Bisquick with enough milk to pick up enough for a dumpling. Pinch off dumplings from spoon the size desired. Drop dumplings in boiling broth. Press dumplings down in broth. Do not stir. Keep heat on medium to prevent scorching. Dip each dumpling in flour to thicken broth. Tear chicken off bone and add to dumplings when done.
In a sauce pan bring the water to a boil and stir in the rice, beans, salsa. Cover with lid and remove from heat. Let stand 5-10 minutes. Yield 4 servings.
Mix flour, salt and shortening. Add water and eggs, making a soft dough. Divide into 2 parts. Roll out into thin sheets and let dry for 15 minutes. Cut into small strips and drop in broth. Simmer or cook until done. Use more salt, if you like.
Mix cake, oleo and 1 egg together; spread in a 9 x 13-inch glass pan, then whip the cream cheese (room temperature), 2 eggs and confectioners sugar; beat. Spread on top of first layer. (May have to use hands.) Cook 25 to 30 minutes in a 350° oven.
Beat eggs and sugar. Add applesauce. Stir in vanilla and zucchini. Sift dry ingredients together and mix well. Add nuts. Bake at 350° for 1 hour. Makes 2 loaves (equals 32 servings).
Combine potatoes, celery, onions, corn juice and water, cooking until celery is done. Add remaining ingredients, corn, bacon, mushroom soup, milk and crackers heating slowly. Don't let it boil. Serve with Queen Of Muffins. Good stuff!
Cut haddock into 1-inch pieces. Add salt, seafood seasoning and celery seed to water and vinegar. Boil. Add frozen fish; simmer for 15 to 20 minutes. Drain and serve with melted butter.
Blend cheese and margarine until creamy. Add chicken, salt, pepper, milk and chives to cheese. Spread dough into 4 rectangles, sealing perforations. Spoon 1/2 cup of cheese mixture into center of each rectangle. Pull 4 corners of dough to center and seal edges. Brush tops with melted margarine and sprinkle with bread crumbs. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes.
Blend together the cream cheese, sugar, egg yolk, vanilla and softened margarine. Spread on bread (crusts trimmed); roll up as jelly roll. Cut in thirds or halves, as desired. Dip in melted butter. Roll in 1 cup sugar mixed with 4 teaspoons cinnamon. Freeze on cookie sheet. Wrap airtight. When ready to use, bake at 350° for 10 to 15 minutes (depending on frozen state).
Brown meat; drain. Combine spaghetti sauce and meat; simmer about 15 to 20 minutes. Combine oregano, Ricotta cheese, Mozzarella cheese and Parmesan cheese. In a 9 x 13-inch baking dish, layer ingredients as follows: 1/2 cup sauce, 1/2 uncooked noodles, 1/2 of cheese mixture and 1 cup of sauce. Repeat this layer, then add final layer of noodles and top with remaining sauce. Cover and bake at 375° for about 50 minutes.
Dissolve jello in 1 cup boiling water; let it cool. Crush graham crackers very fine; add the margarine and 1 tablespoon sugar. Line bottom of 9 x 13-inch pan with 1/2 of crumb mixture. Mix cream cheese, 1 cup sugar and 2 teaspoons vanilla. Mix until smooth and creamy. Add the jello to this mix. Whip milk and add jello and cheese mixture. Mix well. Pour over crushed crackers and add crackers over the top. Chill for 12 hours or overnight.
Mix well. Put into ungreased pan. Bake at 350° for 35 minutes.
Cook macaroni; drain. In a large bowl, toss cooked macaroni with remaining ingredients. Cover and chill before serving. Makes 3 to 4 servings.
Toppings: To dress up cooked vegetables, sprinkle with toasted sesame seed, toasted chopped nuts, canned French fried onions, slightly crushed seasoned croutons, snipped fresh herbs, chopped hard-boiled eggs and crumbled cooked bacon.
Add sugar to water in saucepan; bring to a boil to make syrup. Add syrup to Kool-Aid; mix well. Add pineapple juice; chill. Add ginger ale just before serving. Yields 40 cups.
Cream margarine and sugar. Add slightly beaten eggs. Add baking soda to the yogurt. Add that combination to the previous one; beat well. Add flour and salt alternately with bananas and vanilla. Pour into oblong glass greased pan. Add a handful of chocolate chips and mix slightly with a knife. Chips will settle to bottom if mixed in too much. Sprinkle with cinnamon and sugar. Bake at 350° for at least 45 minutes or until toothpick comes out clean.
Thaw shrimp following package directions. Drain well. Set aside. In a bowl, combine remaining ingredients. Beat until smooth. Fold in shrimp. Cover and refrigerate until chilled. Serve with crackers.
Brown ground beef and drain. Add tomatoes and green chilies. Mix all ingredients together and slow cook in a slow cooker for about 30 minutes. Serve with chips.
Mix pretzels, 1/4 cup sugar and margarine; press into 9 x 13-inch dish. Bake 10 minutes at 350°.
Cook sugar and milk 5 minutes. Add remaining ingredients. Stir until chocolate and Marshmallow Creme melts.
In food processor or blender, blend peppers and half of the vinegar until smooth. In a 6 to 8-quart saucepan, combine pepper mixture, remaining vinegar, sugar and butter or oil. Over high heat, bring mixture to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Stir in liquid pectin. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Stir in food coloring. Immediately fill hot half pint jars with jelly, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes. Yield: 7 half-pint jars.
Blend all ingredients thoroughly. Drop by teaspoonfuls onto greased cookie sheet. Flatten with fork dipped in water. Bake in moderate oven at 325° for 15 minutes. Remove from oven. Cool 1 minute before removing from baking sheet. Yields 3 dozen.
Saute onions in butter. Mix all ingredients together. Place in casserole dish. Bake in a 300° oven for 30 minutes.
Cook noodles and drain. Add sausage (cut in long slices) with remaining ingredients. Pour in baking dish. Sprinkle shredded cheese on top. Bake at 350° for 35 minutes.
Heat sugar in water and cool. Add juices. Smash bananas; add and mix well. Freeze until needed in 2-pound containers. About 15 to 20 minutes before serving time, place frozen mixture in punch bowl. At serving time, chop up bananas and add that and ginger ale. It is best served as a slushy consistency (can be stretched with more ginger ale if necessary).
Mix oatmeal and tomato sauce in a small dish and set aside. Mix ground turkey, onion, green pepper, egg and salt. Now combine all ingredients. Cook in a loaf pan at 350° for 45 minutes. Remove from oven and spread ketchup on top. Bake 10 minutes more. Yields 12 servings. Preparation time is 1 hour and 10 minutes.
Melt bark in small pan. Remove from heat. Dip pretzels and remove with a fork. Place on wax paper to dry.
Mix together. Dip onions (sliced) into mixture and cook in hot oil, a few at a time. Then drain on paper towel.
In large bowl with wooden spoon, mix ingredients in order given. Place in greased and floured loaf pans. Makes 2 (8 1/2 x 4-inch) loaves. Bake approximately 1 hour at 375°.
In a 10-inch skillet over medium heat, brown the ground beef, breaking it up. Drain any fat through a colander lined with paper towels or a coffee filter. Stir in soups, water, vegetables and Worcestershire sauce. Spoon into a 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbly.
Over low heat combine soup and cheese. Use eggbeater or whisk until smooth. Add clams, few drops of Worcestershire sauce and few minced onion flakes. Serve warm.
Mix eggs, sugar, butter and vanilla; beat. Pour in unbaked pie crust. Bake for 10 minutes at 450°, then reduce heat to 325° and bake for 30 to 40 minutes.
Cook chicken; take out bones and skin. Cut up and place in 9 x 13-inch casserole. Combine 1 can cream of chicken soup and condensed milk. Pour over chicken. Mix stuffing mix, water and margarine. Pour on top of chicken and bake at 350° for 30 minutes.
Simmer raisins in water over low heat until plump (20 to 30 minutes). Drain raisin water into measuring cup and add water to make 1/2 cup. Mix shortening, sugar, eggs and vanilla. Stir in raisin-water. Stir in flour, baking powder, soda, salt and spices; add rolled oats, nuts and raisins. Drop onto ungreased cookie sheet and bake 8 to 10 minutes.
Mix pudding as it says on box, then add remaining ingredients. When putting vanilla wafers and bananas in, put one layer down, then pour some mixture on it, then put another layer.
Chop all vegetables as desired. Add oil, salt and celery seed. Mix sugar, water and vinegar. Add and mix thoroughly. Will keep for weeks in the refrigerator.
Pan-fry bacon. Remove. Combine beef, seasoning and portion of onion. Shape into balls. Brown in bacon grease. Add rest of onions and tomatoes. Cover and cook for 15 minutes over low heat. Thicken gravy with a little bit of flour and water.
Pour milk over crumbs. Add ground beef and salt and pepper. Stir in carrot, onion and eggs. Mix. Pack in loaf pan.
Cook chicken and remove meat from bones. Cube meat and mix with the sour cream and mushroom soup; pour into a casserole dish. Mix together the melted margarine, chicken broth and stuffing mix. Put on top of the chicken mixture. Bake at 350° for 40 to 45 minutes. Serves 6.
Put first 4 ingredients in blender; process until creamy. Add cubes, one at a time. Process until crushed.
Press crescent rolls into a 15 x 10 x 1-inch baking sheet to form a crust. Bake in a 350° oven for 12 to 15 minutes.
Mix all ingredients. Bake at 350° for 30 to 40 minutes.
Roll steak in flour; sprinkle with salt and pepper and place in 9 x 13-inch baking pan. Mix onion soup with water and coffee. Pour over steak. Bake at 350° until gravy thickens or until steak is tender.
Melt margarine in a small saucepan (nonstick). Brown rice and Rosa Marina. Add boiling water slowly. Add bouillon cubes. Cover and simmer on low until all liquid is absorbed. This mixes well with small pieces of meat (hamburg, beef or chicken) or add fresh vegetables for crunch.
Chop everything that isn't already liquid or dust; bring it to a full boil, then can it. Makes 9 to 10 quarts.
Peel potatoes. Cut in fourths and then in halves. Cook for 5 minutes after they come to a boil. Saute onion in butter. Rinse sauerkraut and put in roaster sprayed with Pam. Mix in brown sugar and onion. Brown kielbasa after cutting in small pieces. Add to sauerkraut and mix gently. Stir in potatoes. Bake at 350° covered for 45 minutes. Uncover and bake an additional 15 minutes. Watch while baking. Add water if needed. This will serve 15 to 25 people.
Combine sweet potatoes, butter, salt and spices, beat until smooth (add a little orange juice) Stir in 1 c. marshmallows. Place in baking dish and top with remaining marshmallows. Bake at 350 degrees for 20 mins.
Beat the eggs and add other ingredients. Mix thoroughly. Drop from spoon into hot fat. Brown well on both sides. Serves 4.
Mix together and refrigerate for 4 days. Mix each day and add small amount of water. On fourth day, form into pound rolls and wrap in foil (shiny side in). Place in low pan and add 1/2-inch water in pan and bake for 90 minutes at 325°. Keep refrigerated.
Cook squash and drain well. Mash squash. Combine squash and egg. Stir well. Add flour, cornmeal, sugar and onion to squash. Stir until blended. Drop squash mixture by heaping tablespoonfuls into hot oil. Cook until golden brown. Drain well on paper towels.
Mix 1 cup apricot nectar, Crisco oil, lemon cake mix and lemon Jell-O. Bake at 350° until done.
Put beef cubes in roast pan. Add salt, pepper, vegetables, tomato soup and water. Bake at 300° for 3 hours.
Add sugar to softened cheese. Add peanut butter. Fold in Cool Whip. Pour into large pie shell. Chill before serving.
Steam chicken in salted water until tender. Debone and cut up. Saute onion in small amount of oil until clear. Add soups, tomatoes, cumin, salt and pepper. Simmer about 20 minutes. Remove from heat and add sour cream. Heat tortillas in about 1/4-inch oil (just a second or two) on each side. They should not be crisp. Drain on paper towel. Put a small amount of meat, Monterey Jack and a little sauce. Roll tortillas. Place in 13 x 9-inch casserole dish. Continue until all tortillas are rolled. Pour remaining sauce over top. Cover with Cheddar cheese and bake at 350° for 45 minutes.
Sprinkle chickens with seasoned pepper and leave at room temperature for 1 hour. Melt margarine with Worcestershire, Tabasco, lemon juice and garlic salt; add 7-Up. Cook chickens on charcoal grill with mesquite charcoal. Turn often and baste with margarine-7-Up mixture several times. When chicken is done (about 60 minutes), baste once more. It keeps chicken moist.
Soften cream cheese and mix in sugar and mayonnaise. Stir in cranberry sauce, crushed pineapple and walnuts. Fold in Cool Whip and food coloring. Pour into a lightly greased loaf pan. Freeze until firm. Let stand 10 to 15 minutes before serving. Serves 8 to 10.
Take juice from corn and put in skillet. Saute peppers and onion in juice. You may need to add more water. When peppers and onions are done, add corn and simmer until corn is heated.
Pour 1 pint of sugar into a heavy iron skillet and place it over a low fire. Begin stirring with a wooden spoon and keep the sugar moving so that it will not scorch at all. It will take almost 30 minutes to completely melt the sugar, and at no time let it smoke or cook so fast that it turns dark. It should be about the color of light brown sugar syrup. As soon as you have the sugar started to heat in the skillet, pour the remaining 2 pints of sugar and the cream or milk into a deep, heavy kettle. Set it over low heat to cook along slowly while you are melting the sugar in the skillet.
Cook bacon until crisp. Save 3 tablespoons grease in skillet and combine with vinegar, water, sugar and salt. Heat to boiling and stir 2 minutes. Combine lettuce, onion and crumbled bacon. Pour hot liquid over greens and mix. Garnish with chopped hard-cooked eggs.
Put sugar, peanut butter, margarine and milk in glass bowl. Microwave on High for 2 minutes. (If weather is damp 2 1/2 minutes.) Remove and stir until all is mixed together. Add vanilla and nuts and pour in greased pan (8 x 8-inches). Chill for 20 minutes in the freezer.
Cook hamburger and drain. Combine all ingredients and heat through. Pour over taco chips in individual bowls. Add grated cheddar cheese and a dab of sour cream to top.
Peel potatoes if skin is tough, but otherwise just scrub and rinse them. Cut potatoes into thin slices, but not all the way through. Lay a handle of a wooden spoon beside potato and this will prevent the knife from cutting all the way through.
Saute onions and green peppers in butter. Cook rice; mix with onion, pepper and butter. Cook broccoli. In a dish, make a layer of rice mixture and broccoli. Mix soup and milk together. Pour over top. Put Cheez Whiz on top. Bake at 350° until cheese is melted.
Mix together flour, butter or margarine and pecans. Mix in a 9 x 13-inch dish. Press out to sides of pan, covering all of the bottom. Bake at 425° for 12 minutes. Let cool. Mix Cool Whip, cream cheese and sugar together and spread over cooled crust. Place in refrigerator for 2 hours to chill. Spread 1 can blueberry pie filling over chilled cream cheese mixture.
Chop and toss lettuce and cauliflower. Mix mayonnaise, onion and sugar; pour over lettuce mixture. Sprinkle cheese on top, then bacon. Let stand. Mix and toss just before serving.
Place trimmed ham inside of brown paper grocery sack which you have placed in large baking pan. Pour Coke over ham inside of sack. Fold and staple sack closed. Bake at 350° until done, according to how many pounds your ham is.
Drain all liquid out of jar. Cut pickles into slices. Put back into the jar. Add remaining ingredients. Seal jar. Keep out of the refrigerator for 24 hours. Turn upside down often. Put back into the refrigerator.
Cook frozen broccoli with a little water. Cook onion in College Inn. Melt butter; add Bisquick and make a paste. Add this paste to College Inn. Stir well. Add broccoli, pepper and half and half. Heat and serve.
Thaw broccoli to breakage stage. Mix with all other ingredients. Melt oleo in pan in oven. Add mixture to the pan. Cook in a 9 x 13-inch pan at 400° for 30 minutes.
Sprinkle 2 tablespoons flour on bottom of 9-inch crust. Add remaining ingredients. Bake at 350° for 45 minutes to 1 hour.
Mix rice, cheese, broccoli and soup together. Put into casserole dish and put French fried onions on top. Cook at 375° for 45 minutes.
Mix first 5 ingredients. Add next 5 and mix. Add flour and mix. Pour into 2 greased loaf pans. Bake at 350° for 45 to 60 minutes.
Dredge chicken in flour, salt and pepper coating. Brown in hot oil and drain. Combine pineapple juice, brown sugar and soy sauce. Pour over browned chicken. Cover and simmer for 45 minutes. Add pineapple chunks and cook another 5 minutes.
Put water, cinnamon and sugar in iron skillet until hot. Add nuts and cook until dry and sugary. Be sure to stir constantly. Pour on cookie sheet and break apart the pecans. Let dry completely before storing.
Combine raisins and water and bring to boil. Add shortening or oil and cool. To mixture stir in sugar and slightly beaten egg. Sift together and add flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves to mixture. Stir in chopped walnuts. Pour into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake in 375° oven for 12 minutes or done. When cool dust with confectioners sugar or frost.
Brown beef and onion in oil. Drain. Stir in water and next 5 ingredients. Add macaroni; mix well. Bring mixture to boil, then reduce heat to low. Simmer, uncovered, 15 to 20 minutes, stirring occasionally until macaroni is tender. Garnish with minced parsley, if desired. Makes 5 servings.
Combine all ingredients, except onions and mushrooms. Add them, then cover and store in refrigerator 8 hours. Drain just before serving.
Bake cake in 11 x 13-inch pan at 350° for time specified on box. Cool about 20 minutes. Mix cream cheese, Dream Whip, pudding and milk until thick. Spread on top of cooled cake. Spread crushed pineapple on top of cream cheese mixture. Top with Cool Whip and crushed nuts.
Preheat oven to 350°. Place uncooked broccoli in a 1 1/2-quart casserole. Mix onion, soup, sour cream and Parmesan cheese. Spread over broccoli. Top with bread crumbs. Bake for 35 minutes. Serves 6 to 8.
Brown meat with onion and green chilies in Dutch oven. Drain off excess oil. Stir in remaining ingredients. Bring to a boil, then simmer 30 minutes. Makes 10 servings. Add bread and a salad to make a quick, filling and warm meal on a cold day!
Preheat oven to 350°. Butter a 3-quart baking dish; cook and drain noodles. Melt butter, saute meat, stir in tomato sauce and flour; simmer 10 minutes. Combine cottage cheese, sour cream, salt, onion, green pepper and olives. Put half the noodles in baking dish. Spread on all the cottage cheese mixture. Top with remaining noodles and cover with ground meat mixture. Bake for 30 minutes; let stand about 10 minutes before serving. Serves 10.
Brown hamburger and bacon; drain grease off and add onion. Brown until golden. Add rest of ingredients; pour into 2 1/2-quart casserole or crock-pot. Cook in crock-pot 2 hours or in casserole in 350° oven for 40 minutes.
Sift dry ingredients. Mix beaten egg with milk, persimmon pulp and vanilla. Stir liquid mixture into dry ingredients. Add melted shortening. Pour into a well-greased baking dish. Bake in a 350° oven for 50 minutes.
Mix well first 5 ingredients. Add the dry ingredients and mix well. Add nuts and raisins. Bake at 350° for about 1 hour or until tester comes out clean. Bake in 10-inch greased tube pan. Cool 20 minutes and turn out on plate and dust with powdered sugar.
Spread crackers with peanut butter; scatter marshmallows on top. Place low under broiler to heat and brown lightly. Serve at once.
Bake potatoes. When done, slice in half lengthwise while still hot. Scoop out potato from skin. Combine potato insides in a large bowl with desired amounts of remaining ingredients. Stuff potato skins with potato mixture. Thirty minutes before serving, reheat in oven at 350°.
Cook potatoes and carrots in the juices from the canned vegetables until tender. Saute the hamburger with the onions and garlic, drain well. Place the hamburger into the pot with the potatoes and carrots, add the tomato sauce and vegetables. Add worcestershire sauce, cilantro, and bay leaf. (Can also add rosemary, thyme, or other herbs to taste.) Let soup simmer for about an hour. It ends up being more of a stew than a soup. Great with cornbread.
Place sugar in a heavy skillet and caramelize over low heat. (Cook until melted and of a rich brown color.	The caramelized sugar will harden and be a rich brown color and looks almost like	it would never dissolve, but it does when added to the milk, flour and egg mixture.) Combine milk, egg yolks and flour; stir in caramelized sugar. Cook over medium heat until mixture thickens, stirring constantly.	Add margarine. Cool and top with meringue. Bake at 325° for about 15 or 20 minutes to brown the meringue.
Cook the zucchini in boiling, salted water until tender. Drain. In saucepan, saute the onion and celery in butter until soft. Combine all the ingredients and mix well. Salt and pepper to taste. Transfer to a lightly buttered casserole and bake at 350° for 30 minutes. Serves 8.
Beat first 7 ingredients together, then add remaining dry ingredients and mix together. It's best to beat by hand. Bake at 350° for 1 hour.
Cover chicken with water. Put in generous amounts of onions, celery, carrots, parsley, salt and pepper. Let simmer until tender, about 45 minutes. Reserve 1 1/2 cups of broth. Mix chicken, cut in bite size pieces, mushroom soup and sour cream; put into casserole bottom. Heat broth and butter; add to stuffing and mix until moist. Spread on top of chicken. Bake at 350° for 40 minutes.
Combine shortening, onion, pepper, celery and drained mushrooms in a skillet. Cook until limp. Add rest of ingredients (including mushroom liquid), except shrimp. Cover and simmer slowly for 30 minutes. Add raw shrimp. Return to boil and simmer. Serves 6 to 8.
The night before: Sprinkle roast heavily with garlic salt and black pepper. Roll in flour. Wrap in tinfoil; refrigerate overnight.
Beat egg whites until soft mounds are formed. Add the powdered sugar gradually. Beat until stiff; set aside. Cream butter and sugar well. Add egg yolks, one at a time, beating well after each. Sift flour, baking powder and salt; add alternately with lemon juice, beginning and ending with dry ingredients. Add lemon rind and pecans. Gently fold in beaten egg whites and pour into greased and floured 13 x 9 x 2-inch pan. Bake at 400° for 25 to 30 minutes. Frost while still warm; sprinkle with chopped pecans.
Cut up apples in bowl. Add diced cheese. Add pineapple and nuts. Place pineapple juice in saucepan. Beat egg up, then add sugar and cornstarch or flour. Add to juice and cook until it boils. Let cool. Pour over apples and serve.
Mix all ingredients in large bowl. Use a wire whisk to mix well. Use funnel to pour back into catsup bottles. Keeps well. Yummy!
Mix in order listed, all dry ingredients a little at a time. Add eggs one at a time. Bake at 350° for 1 hour. Use 3 greased loaf pans.
Combine pumpkin, brown sugar, cinnamon, nutmeg and allspice. Add eggs and mix well. Gradually add evaporated milk; blend thoroughly. Pour into pie shell and bake in a 425° oven for 15 minutes. Reduce heat to 350° and bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool. Makes 6 to 8 servings.