HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, dry yeast, sugar and soda together, then cut in Crisco and add buttermilk. Mix well. Turn out on floured board and knead enough to harden together and becomes smooth. Place in greased bowl and rub top of mixture with oil. Cover loosely. Put in refrigerator overnight. Bake at 425° for 12 to 15 minutes.
Mix well sauerkraut, onion, sugar and caraway seed; set aside. In greased 3-quart casserole, layer the potatoes, half the sauerkraut mixture. Add wine. Cover and bake in 350° oven for 45 to 60 minutes. Serves 4 to 6. Can cook in layers in crock-pot (6 to 8 hours).
Mix cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. Makes 8 to 10 servings.
In medium bowl, stir together all ingredients. Cover; refrigerate at least 2 hours. Serve with vegetables.
Cook sugar and Karo syrup until sugar melts. Turn off and add peanut butter. Mix well. Stir in corn flakes. Roll into balls. Place on wax paper.
Dissolve gelatin and Kool-Aid with sugar in hot water. Add cold water. Pour into molds. Freeze.
Mix cake mix, egg, and 1 stick butter well. Press into 11 x 14-inch pan. Mix remaining ingredients together. Beat until fluffy. Pour over cake mixture. Cover with chopped pecans. Bake 55 minutes at 300°. Cool and cut into squares.
Add baking soda and sugar to egg whites. Fold in Ritz crackers and nuts. Spread in a 13 x 9-inch cake pan. Bake at 350° for 10 to 15 minutes. Cool.
Day before serving, soak beans in cold water, covered, overnight (water should cover beans completely). Next day, drain beans in colander; rinse under cold water. Turn into a 6-quart kettle. Cover with 5 cups of water. Add onion, bay leaves, lite salt and pepper. Bring to a boil, reduce heat and simmer 1 hour, or until beans are tender. Add more water if needed. Remove bay leaves. To bake, preheat oven to 350°. Drain bean mixture, reserving liquid. Turn beans into a 4-quart baking dish that has been sprayed with a nonfat cooking spray. Combine ketchup, brown sugar, vinegar, Worcestershire and mustard; mix well. Pour over beans; stir to combine. Add enough of the reserved liquid to cover the beans. Bake, uncovered, 1 1/2 to 2 1/2 hours. Serves 10.
Combine all ingredients and cook over medium heat until it boils; boil 5 minutes. Pop 4 quarts popcorn. Pour over corn in large shallow pan. Put in 250° oven for 1 hour. Stir every 15 minutes. Pour out on greased waxed paper; cool. Put in Ziploc bags.
Heat tomato soup, Jell-O, cream cheese and water until melted. Beat until smooth, then add green pepper, pecans, onion and salad dressing. Chill and serve with raw vegetables.
Soften the ice cream in a large bowl. Crush macaroons and stir into ice cream. Add remaining items and mix well. Place in refrigerator trays and freeze.
Melt 1/2 cup butter in a skillet. Add brown sugar and cook over medium high heat until the sugar is dissolved. Remove the pan from the heat and place slices of pineapple in a layer over the caramel. Sprinkle with pecan halves. Place a cherry in the center of each pineapple slice. Sift together the cake flour and baking powder. Beat the egg yolks in a separate bowl. Add the melted butter and vanilla to the egg yolks. Sift the sugar in a separate bowl. Whip the egg whites until stiff, but not dry. Fold in the sugar, 1 tablespoon at a time. Then fold in the yolk mixture and finally the flour mixture, 1/4 cup at a time. (If using a cake mix, substitute the pineapple juice for the water in the mix.)
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service, fold in 4 cups of prayers and faith. Blend well. Fold in daily life. Bake well with the warmth of human kindness to serve with a smile any time, it will satisfy the hunger of starved souls.
Put ice cubes in 1 1/2-quart container. Add next 15 ingredients, one at a time, and stir after each. Serve over 2 cubes each in 8 ounce glasses. Makes 8 to 10 servings.
Mix first five ingredients. Marinate shrimp 1 hour in this mixture. Bake at 375° for 15 minutes.
Mix jello and boiling water. Add miniature marshmallows to hot mixture and dissolve. Add pineapple and banana slices. Let set in refrigerator for at least 5 or 6 hours. Mix pineapple juice, flour, egg and sugar; cook like pudding. Set aside and let cool.
Mix peanut butter, powdered sugar and oleo. Roll in 1-inch balls. Refrigerate for 2 hours.
Set aside the cracker and butter, and combine the rest of the ingredients in a large mixing bowl and mix well. Spread mixture into a long baking dish. Cover with Ritz Cracker crumbs. Next swirl melted butter over the top of the crackers. Bake at 350° until top is brown and vegetables are done. Best if vegetables are slightly crisp. Leftovers are great and this freezes wonderfully.
Arrange rings on baking sheet and freeze until firm. Cut into small pieces. Transfer into processor and process until smooth and creamy.
Combine dry mustard and vinegar. Soak overnight. Add sugar and eggs and cook until slightly thickened. Place in jars and refrigerate.
Mix sugar, margarine and egg. Add buttermilk and molasses. Mix soda, flour, nutmeg and cinnamon together and add to first mixture. Mix until blended. Pour into greased 8 x 8-inch pan and bake 25 to 30 minutes at 350°. May be served warm with whipped topping or ice cream.
Core and slice apples. Cut heavy foil into 8-inch squares. Place sliced apples on squares. Sprinkle with brown sugar, cloves and add dot of butter. Wrap. Roast about 45 minutes over coals.
Mix melted butter and sugar. Let cool to room temperature. Add eggs; mix thoroughly. Add vanilla, raisins, coconut and nuts. Pour into unbaked pie shells. Bake 30 to 40 minutes in 375° oven.
Add yeast to warm milk and sugar. Let stand for 5 minutes. Add salt, shortening and flour. Mix until smooth. Place dough over pan of warm water. Let rise until light (about 30 minutes). Place on board (without kneading). Pat out, then cut with cutter. Grease rolls with butter. Let rise 15 minutes. Bake at 425° until brown.
Preheat oven to 400°. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack 1 1/2 hours or until tender.
Place the apples in a greased 9-inch round cake pan. Combine 1/2 cup sugar, cinnamon and 1/2 cup nuts. Sprinkle over the apples. Combine flour, 1/2 cup sugar the baking powder and salt. In a separate bowl beat together the egg, milk and butter. Add to the flour mixture; mix until smooth. Pour over the apples; top with 1/4 cup nuts. Bake in a preheated 350° oven for 40 to 50 minutes, until the top is golden brown. Serve warm.
Mix celery, soup, pimento, water chestnuts and almonds. Top with bread crumbs and margarine. Bake in greased casserole dish for 25 minutes at 350°.
Dissolve yeast in 1 cup warm water. Put flour, salt and sugar in a bowl and mix well. Make well in middle of flour and pour in mashed potatoes, beaten eggs, shortening and yeast. Mix well. Let stand for 2 to 2 1/2 hours or until doubled in size. Spread on greased pans. Let rise. Then sprinkle thick with brown sugar, dot with butter and sprinkle with cinnamon. Bake at 375° to 400° for about 20 minutes or until brown.
Mix and cook cake according to directions. While cake is in the oven, mix together pineapple and sugar in sauce pan. Bring to a boil then simmer until cake is done. After cake has cooled a few minutes, punch holes in top with a fork. Pour pineapple and sugar mixture over cake. Cool cake completely. Mix vanilla instant pudding as directed on box. Pour on top of cake. Top cake with Cool Whip and then sprinkle coconut on top of Cool Whip.
Place chicken in large shallow dish. Combine remaining ingredients and mix well. Pour over chicken and marinate at least 1 hour. Remove from marinade. Grill chicken over hot coals 15 to 20 minutes or until done. Turn and baste with marinade every 5 minutes. Do not overcook! Chicken can be baked in 350° oven for 40 to 50 minutes in 1/2 cup marinade, covered, and broiled 5 minutes to brown.
Pit as many sour cherries as you wish to use. This must be done by pinching out the seeds with your fingers as they must have a good shape and not be torn any more than you can help. Put the pitted cherries into a bowl or crock and cover with apple cider vinegar. Cover and let stand for three days. Drain and measure the cherries. Add a cup of sugar for each cup of fruit and allow this mixture to stand for three more days. Be sure to stir it well each day so that the sugar melts completely and permeates the whole thing. Put a half stick of cinnamon into each freshly washed pint jar. Add the sugared fruit and seal. That's all: no cooking or processing of any kind.
Dissolve 1 cup warm water with yeast.	In large bowl mix buttermilk, oil, sugar, baking powder, soda and salt. Add yeast mixture. Stir in flour 1 cup at a time until dough will knead without being sticky. Roll out and cut biscuits. Let raise. Bake at 350° until brown. Dough can be refrigerated for a week.
Put in layers in baking dish and heat. Also good on omelet, scrambled eggs, fish, or with soup stock.
Saute sausage meat, onion, celery or green pepper, stirring and chopping constantly until all sausage meat is broken up and vegetables are soaked with fat. Add seasonings and tomato sauce and tomatoes; then add macaroni. Put into a large casserole.
Brown ground beef, onion and garlic. Add tomato sauce, tomato paste, oregano, basil and salt. Simmer 1/2 hour. In another bowl, mix cottage cheese, egg and Parmesan cheese. Cook the lasagna noodles. Layer in a 9 x 13-inch pan as follows:
Boil sliced zucchini in salted water until tender; drain. Melt butter in skillet. Add zucchini and other ingredients. Put cheese on top. Heat until cheese melts.
Put salmon in large bowl; mash with bones. In a blender or mixer, combine yogurt and cottage cheese. Pour into salmon. Stir in chopped dill. Pour salmon liquid into small pan. Over low heat, stir in gelatin until dissolved, about 2 minutes. Add to salmon; mix thoroughly. Line bottom of 3 to 4-cup mold, bowl or loaf pan with dill sprigs and cucumber slices if desired. Pour salmon mixture. Chill 2 to 3 hours. Unmold; serve with crackers. Serves 10 to 12 as appetizer.
In large casserole, place a layer of approximately 1/2 potatoes, then a layer of 1 can beans and a layer of approximately 1/2 ground beef, then spread 1 can of the soup over the top. Repeat.
Melt butter; saute broccoli for about 20 minutes. Add all other ingredients. Pour into buttered casserole; bake at 350° until hot, about 25 minutes.
Cover and roast in 300° to 325° oven for 3 to 4 hours. Pull apart with 2 forks and serve on warm buns.
Combine first 4 ingredients and mix well. Stir in chocolate morsels and pecans. Pour into pastry shell. Bake at 350° for 30 minutes. If desired, serve with ice cream or whipped cream. Yields 1 (9-inch) pie.
Combine flour, sugar, salt, and cinnamon in a large bowl. Add eggs and oil. Stir until dry ingredients are moistened; do not beat. Stir in vanilla, pineapple, nuts, and bananas. Spoon batter into three greased and floured nine inch cake pans. Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean. Cool in pans 10 minutes. Remove. Cool completely.
Add margarine to water and bring to a boil. Add broccoli cuts and cook 5 minutes. Take off heat and add rice. Blend thoroughly. Cook for 5 minutes. Add Cheez Whiz, mixing well. Add cream soup of your choice. Make sure to blend Cheez Whiz thoroughly. Pour into casserole dish. Bake at 350° for 30 to 40 minutes or microwave on Medium-high for 10 to 15 minutes.
Stir together first 5 ingredients. Add other ingredients. Give 200 strokes. The consistency should be soupy and stringy like pancake batter. Add 3 cups whole wheat flour. Let sit 5 minutes. Knead 10 minutes. Rise 20 minutes. Bake at 325° to 350° for 30 to 45 minutes. A hollow sound when thumped indicates a thoroughly baked loaf.
Combine flour, corn meal, baking powder, salt and sugar. Stir in cheese, corn, chilies, milk and oil. In small bowl beat eggs. Add to corn meal mixture and stir only until blended. Turn into oiled 9-inch square baking pan. Bake at 400° until golden brown, 30 to 35 minutes. Makes 9 servings.
Mix together and put in glass jug. Shake this mixture every once in a while for a week. Then let set without stirring until Thanksgiving. Drain off the liquid and pour into wine bottle. Eat the cherries. Save the juice until Christmas. Serve in tiny wine glasses as an after dinner cordial.
Combine chicken, sour cream, soup and poppy seed. Pour in 2-quart casserole dish. Crumble snack crackers and pour melted butter in small bowl. Mix thoroughly, making sure crackers are moist. Sprinkle crackers on top of chicken mixture. Bake in a 350° oven for 35 to 45 minutes or until hot and bubbly. Serves 4.
Preheat oven to 375°. Grease a 9-inch pie plate. Place potato slices into a 2 1/2-quart bowl. Cover potato slices with boiling water and add salt. Let stand, uncovered, for 15 minutes; drain thoroughly. Toss the potatoes with the melted margarine and 1 egg. Press mixture against the bottom and side of pie plate. Bake 10 minutes.
Prepare dressing mix according to package directions, with oil and vinegar, substituting soy sauce for water. For every pound of ground round, mix in 1/4 cup dressing marinade. Form mixture into patties and grill, basting with marinade periodically. Serve with leftover marinade.
Heat oven. Cook broccoli; drain and cut up into smaller pieces. In bowl, combine flour, onion, margarine, mustard and lemon juice. Add Swiss cheese and ham; mix. Arrange rolls on a cookie sheet, with center being about a 3-inch circle. Spoon filling in a ring evenly over bases of triangles. Fold points of triangles over filling and tuck under bases of triangles. Sprinkle with Parmesan cheese. Bake for 25 to 30 minutes, or until browned. Serve hot.
Melt butter in a medium saucepan. Add the ham and saute over medium-high heat until browned, about 3 to 4 minutes. Reduce heat to low and stir in flour. Continue to stir until smooth, bubbly and flour is lightly browned. Add chicken stock, Coke and coffee, stirring frequently, until gravy is smooth and thickened (about 8 to 10 minutes). Season with salt and pepper. Serve immediately.
Press biscuits into pie pan. Saute meat with onions, salt and pepper. Add water, tomato paste and seasoning mix together in pan. Cook on low heat approximately 10 minutes. Put 1/2 meat mixture on top of biscuits. Top with 1/2 cheese. Repeat again and bake at 400° for 15 minutes. Serves 8.
Saute onion in margarine. Add all ingredients and mix well. Bake in greased casserole dish 30 to 35 minutes or until light brown at 350°.
Saute onions; add 2 teaspoons salt and paprika. Add onion mixture to raw meat and rice. Add the last teaspoon of salt. If you have the Hungarian spice vegeta, add some of that; if not you will need to add more salt. Add water, pepper and dill weed leaves.
Mix 1/3 cup sugar, cornstarch and pineapple. Cook over low heat until mixture is thick and clear. Soften cream cheese at room temperature and blend with 1/2 cup sugar, milk, eggs and vanilla. Pour pineapple mixture in pastry shell. Pour cream cheese mixture on top. Sprinkle pecans on top. Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool before serving.
For the marinade, mix together the first five ingredients. Pour over and marinate steak for 4 hours or longer, turning often. Drain and barbecue over glowing coals, about 5 minutes on each side for medium. Slice meat on diagonal (more tender) into thin slices to serve.
Bring milk, cocoa, butter and sugar to a rolling boil. Then boil for 1 full minute. Remove from heat and mix in oats, peanut butter and vanilla. Drop by teaspoons onto waxed paper and allow to cool.
Melt chocolate chips on low heat. Add milk. Stir until creamy. Add vanilla. Pour into greased baking dish. Let set until firm.
Mix 1/2 stick margarine and cheese. Put into casserole dish (9 x 12-inch). Arrange cooked broccoli on top of cheese. Melt 1/2 stick margarine. Add to crushed crackers and mix well. Spread over top of broccoli. Bake at 350° for 25 minutes to melt cheese. Good for company and potlucks.
Mix together the meat, onion, garlic, salt, pepper, oregano and mint. Remove crusts from the bread slices and moisten in wine or water. Add bread and egg to meat. Knead mixture. Shape into 1 balls, dust with flour and saute in equal amounts of olive oil and butter. When meatballs are cooked and browned on all sides, place immediately in covered casserole and keep warm until ready to serve. Makes 1 1/2-2 dozen.
Mix first 4 ingredients with crabmeat. Spread on bread or crackers. Sprinkle with Parmesan on top. Heat and brown at 350°.
Sprinkle oxtails with salt, pepper and paprika. Dredge in flour. Brown on all sides in a heavy pan with fat. Remove browned oxtails and place in a roasting pan. Mix carrots, onions, cloves, celery, tomatoes, bay leaves and water together. Pour over browned oxtails in a roasting pan. Cover and cook in a 350° oven until tender. Remove cover the last 1/2 hour of cooking. Stir occasionally.
Mix together all ingredients and sprinkle with some grated cheese. Bake for 25 to 30 minutes at 350°.
In a wide frying pan over medium heat, melt butter. Add shallots, curry and fish. Turn heat to high and gently shake. Turn fish over carefully. Cook for a total of 3 to 5 minutes until fish flakes in thickest portion.
Cook noodles by directions on box. Cool. Combine chopped raw vegetables, Italian salad dressing and 1 large bottle Salad Supreme seasoning. Put in a covered dish in refrigerator overnight. Toss every now and then. Just before serving, toss ingredients again.
Beat eggs, add hot milk, sugar, salt and vanilla. Pour in casserole, sprinkle with nutmeg if desired. Set in pan of hot water. Bake at 325° for 45 minutes to 1 hour.
Pare potato, cut in 1/4-inch slices and place on square of heavy duty foil. Dot with butter. Sprinkle with soup mix. Wrap and seal tightly. Roast on outside. Grill or cook in a 375° oven for about 45 minutes or until potatoes are tender. Yields 1 portion.
After chopping all vegetables, layer in order that they are given. Add cheese, bacon bits, croutons and dressing when ready to serve.
Prepare and bake cake as directed on package for 9 x 13-inch cake. Remove from oven. Poke holes at once down through cake to pan with round, wood spoon handle, using turning motion to make large holes. Holes should be at 1-inch intervals. Only after holes are made, combine pudding mix with sugar in large bowl. Slowly stir in milk. Beat with electric mixer at low speed for no more than 1 minute. Do not overbeat.
Cook and drain meat. Stir in seasoning, beans and tomato sauce until well blended. Spread in 9 x 13-inch pan and cool.
Combine all ingredients in crock-pot. Cook on low 5 1/2 to 6 hours or on high 3 1/2 to 4 hours. If Ranch Style beans are added, wait until the last hour to do so. Serve over rice.
Cook tomatoes until tender; strain through sieve, getting out as much pulp as possible. Add remaining ingredients. Ladle into sterilized jars, allowing 1/2-inch headroom. Seal. Process in boiling water (old-fashioned water bath) 10 minutes. Makes 6 to 8 pints.
Press a carton of crescent rolls into a pie pan or 9 x 13 pan - sealing the holes and making a slight rim. Cook and drain 1 lb. bulk sausage (mild). Drain and put on top of dough. Sprinkle on top of sausage 1/2 cup shredded cheddar cheese. Sprinkle on top of cheddar 1 cup of shredded swiss. Beat 4 eggs, 3/4 cup milk, 1/4 tsp. oregano. Pour this over the cheeses. Bake at 350 for 25 minutes. You can prepare and put in refrigerator and bake in the morning for quick breakfast.
Fill 9 x 13-inch baking dish with sliced peaches. Mix 1 cup sugar with cornstarch and pour over peaches, then add water, cover with foil and bake at 400° for 30 minutes. While peaches are baking, mix 1/4 cup sugar with cinnamon.
Combine first 6 ingredients and dash of salt; let stand 20 minutes. Line 9-inch pie plate with pastry. Fill with cherry mixture. Dot with butter. Adjust lattice crust. Crimp edge high. Bake in hot oven (400°) for 50 to 55 minutes.
Marinate for 24 hours. After marinating, insert slices of garlic in roast. Rub roast with salt. Cook in 350° oven. Baste with marinade drippings until roast is brown and tender. Place roast on hot platter. Add 1 glass current jelly to drippings, also 1/2 cup sour cream and 1 tablespoon brandy. Stir over high heat until mixture thickens. Garnish roast with orange strips or slices and spiced pears.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. Combine flour, soda, cinnamon, nutmeg, baking powder and salt. In large bowl, cream together sugar and butter. Add eggs, vanilla and flour mixture at low speed. Mix well. Stir in apples and pecans. Spoon batter into greased pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool. May garnish with apple slices to serve.
Cream butter and sugar (do not overbeat). Add beaten eggs and beat lightly. Add dry ingredients, then pineapple and flavoring, mixing only until blended. Bake in greased muffin tin at 350° for about 20 minutes. Do not allow muffins to brown. Ice with the following icing while the muffins are still hot.
Mix all ingredients together. Bake at 400° for 40 to 45 minutes.
Slice bread into 1/2 or 3/4-inch slices. Place slices in one layer in a 13 x 9-inch baking dish. Beat ingredients (except confectioners sugar) until completely blended and granulated sugar is dissolved. Pour mixture over bread; cover and refrigerate at least one hour (can refrigerate up to 48 hours). Bread will soak up the liquid. When ready to serve, heat oven to 425°. Lightly grease a jellyroll pan. Use a wide spatula to transfer slices to the pan. Allow space between each piece. Bake 12 to 15 minutes.
Mix by hand and pour into a 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Boil 1 quart of water and sugar for 1 minute. Cool. Add all other ingredients. Serve in a punch bowl with ice cubes. Garnish with orange and lemon slices, maraschino cherries and sprigs of mint. Serves 50.
Brown meat in lard in heavy skillet. Drain off excess lard and drippings. Pour barbecues sauce over meat. Simmer on stove until meat is tender. Serve with vegetables and bread.
Combine oleo, flour, baking powder and milk to make a paste. Mix together the broth and condensed soup in pan; bring to a boil. Add vegetables; bring to boil again. Pour boiling soup mixture over chicken that has been cooked, boned, chopped and placed in a 9 x 13-inch pan. Pour paste mixture slowly over top. Bake at 425° for 30 minutes.
In a heavy saucepan, melt the chocolate over low heat, stirring constantly. Stir in sweetened condensed milk to smooth. Add regular milk. Stir until blended. Transfer chocolate dip to the deep end of the pedestal of the Serve-It-All set. Place pedestal server in the deep server.
Blend first four ingredients with electric mixer at medium speed. Blend in sour cream and egg whites. Spray a 9-inch pie plate with cooking spray. Sprinkle with graham cracker crumbs. Pour in cheese mixture and bake at 325° for 40 minutes. Cool; add topping of your choice.
Mix powdered sugar, soft butter, peanut butter, dates and nuts together. Form in balls and let set for 3 hours or overnight. Put chocolate chips, butterscotch chips and paraffin in double boiler and melt. Dip balls in mixture.
Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter. Gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
Mix all ingredients and pour over wings. Cover in leak proof container and marinate for 24 hours, turning to be sure all wings have been coated for some time. Bake on foil covered cookie sheet at 375° for 45 to 60 minutes or until crispy. Do not reuse marinade.