HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, mustard seed, salt, onion and one-half of the vinegar. Beat and add oil. Beat remainder of vinegar and add celery seed. (I mix in blender.) Can be stored in jar in refrigerator for future use.
Scald 1/4 cup milk. Add 1/4 cup sugar, salt and margarine. Cool to lukewarm. Dissolve 1 package active dry east in 1/4 cup warm water. Add milk mixture, egg, 1 cup flour and beat until smooth. Add about 1 1/4 cups flour to make a soft dough. Knead until smooth and elastic. Place in greased bowl, turning to grease top; cover and let rise until doubled, about 1 hour. Punch down, let rise again about 1/2 hour. Roll out to a 9 x 18-inch oblong. Brush with melted margarine.
Mix egg whites, salt and pepper. Dip onions in mixture, then dip onion in bread crumbs. Place in single layers on greased baking sheet. Bake 10 minutes at 450°.
Place flour, salt and pepper in a paper bag. Dip quail in water and shake off excess. Drop quail into bag and shake, covering each bird thoroughly. Heat a frying pan half filled with oil. Brown quail on both sides. Cover skillet and reduce heat. Cook slowly until tender, about 30 minutes, turning once to brown evenly.
Cook milk, sugar, lard or oleo, salt and instant potatoes until all mixed together. Let set until lukewarm, then add 2 to 3 cups of flour and yeast. Start sifting 10 to 11 cups of flour. Knead. Let set until doubled in size, then poke it down. Let raise again. Put in bread pans and then let raise again. Put in oven and bake until golden brown.
Cook peeled and cubed zucchini in salted water for 5 minutes. Drain. Combine all ingredients in 10 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
About 20 minutes before serving, in medium bowl, mix well the ground beef, 1/2 cup marinara sauce, bread crumbs, salt and pepper. Shape into 8 patties. In a 12-inch skillet over medium-high heat, in hot salad oil, cook patties until well browned on both sides. Drain on paper towels. Pour drippings from skillet. Return meat to skillet and pour remaining sauce over meat. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes. Makes 8 servings.
Mix all ingredients. Add 1/4 cup mayonnaise, dash of sugar and 2 tablespoons of water. Mix and top salad.
Preheat oven to 350°. Place pan of water on lower rack to keep cake from drying out. Cream together sugar and butter. Add eggs and mix well. Add flour, baking powder and lemon extract. Mix well; add pecans. Pour into well-greased and floured pans. (Divide batter into 2 Bundt pans.) Cake usually has a crack on top. After about 30 minutes, place a brown paper (cut from paper bag) over the cake. Bake about 1 hour at 350°. Time may vary with each stove. Let cool for a few minutes before removing from pans.
Sift flour and measure; add soda, baking powder and salt. Sift again. Cream shortening and peanut butter; gradually add the sugars and cream thoroughly. Add the well beaten egg. Combine the dry ingredients and creamed mixture. Chill. Form into balls, 1 inch in diameter and place on a lightly greased and floured baking sheet. Flatten with a fork dipped in flour. Bake in a moderate oven (375°) for 8 to 10 minutes. Yields 3 1/2 to 4 dozen cookies.
Mix together broccoli slaw, noodles (broken into small pieces), almonds, sunflower seeds, green onions and seasoning from noodles; set aside until ready to serve.
Mix ingredients together and serve in a large punch bowl. Add ice. Serves 30 people.
In a medium covered saucepan, cook cranberries in water until berries pop (about 10 minutes). Add sugar and cook 15 minutes more. Chill for later use in recipe. Cook, peel and slice sweet potatoes lengthwise. Preheat oven to 325°. Place sweet potato slices in greased 2-quart casserole.
Pour coffee in a large saucepan. Add marshmallows; stir over low heat until it's a syrup. Cool. Whip cream; fold into syrup. Line an 8 x 8 x 3-inch dish with graham crackers, then a layer of banana slices. Pour half of syrup mixture, then layer graham crackers, sliced bananas and other half of mixture. Sprinkle with chopped walnuts. Refrigerate.
Put soda in water and pour over cereal; leave until soft. Mix in other ingredients. Fill muffin tins 1/2 full. Bake at 350° for 25 minutes.
In a medium skillet, brown meat. Stir in remaining ingredients, except cheese. Simmer 15 to 20 minutes. Stir in cheese. Serve hot. Makes 3 1/2 cups.
In large saucepan over medium-high heat, brown steak in batches in butter. Add onion; cook until tender. Add tomatoes with liquid, steak sauce and chili powder. Heat to a boil; reduce heat. Cover and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring occasionally.
Grind first 5 ingredients to measure. Mix all vegetables and add salt. Mix salt through and let stand for 30 minutes. Drain well by squeezing vegetables by hand and put into another pan. Then add sugar and vinegar and boil for 25 minutes. Mix flour with some water to make a thickening agent. Add to boiling mixture during the last 5 minutes of cooking time. Stir to thicken. Remove from heat and cool by letting stand at room temperature for 1 hour. Add prepared mayonnaise and prepared mustard. Put still warm mixture into sterilized jars and seal with hot lids and rings. Yields 12 pints.
Put aside 8 small whole berries for garnish. Take a handful of berries and squeeze enough into a small saucepan to make 1/2 cup. Leave the rest of berries whole or halved. Combine sugar, cornstarch, and water with crushed berries. Bring to boil over medium heat and cook while stirring over low heat for 3 minutes, or until clear and thickened. Add a drop of red food coloring and butter. Stir and let cool. Place berries into cooked pie shell and cover with cooled sauce. Top with real whipped cream and garnish with a few small whole berries. Refrigerate until ready to serve.
Combine the first 4 ingredients in saucepan; heat, stirring, until butter is melted. Place remaining ingredients in roasting pan. Pour butter mixture over cereal mixture; toss to mix well. Bake in preheated 250° oven for 1 hour, stirring every 10 minutes.
Cut shortening into flour until fine. Add water, lemon juice or vinegar and egg yolk. Mix together until blended. Refrigerate until chilled. Roll out. Makes two 9-inch shells.
Mix pudding and milk. Cook until thick. Pour in cake mix and mix together well by hand. Pour into 9 x 13-inch greased cake pan. Then sprinkle with butterscotch chips. Then bake in 350° oven for 35 to 40 minutes.
In large mixer bowl,	mix butter, sugar and honey together. Add powdered egg and milk, then baking powder.	To this add salt, cinnamon and vanilla and mix well. Add flour and water then	mix until all lumps are gone. Add apple sauce and blend well. Pour	mixture into 6 large sheet cake pans. Heat oven to 325°. Bake for 12 to 15 minutes. Check with a toothpick.	Insert	toothpick, if it comes out clean, cake is done.
Cream butter with sugar. Beat in eggs and vanilla. Sift together dry ingredients; add alternately with water to egg mixture. Stir in sauerkraut. Bake in two greased and floured 8-inch square or round pans at 350° for 30 minutes or until cake tests done.
Mix and bake at 400° for 30 to 35 minutes. Bake in a greased and mealed skillet.
Butter casserole dish and put in sliced potatoes. Mix the soup and water together and pour over the potatoes. Pour onions on top of this. Slice your stick of butter all over the top of soup. Cover with aluminum foil and bake at 350 degrees for 1 hour or until potatoes are tender.
Cream margarine and sugar. Add eggs, oatmeal, pecans and raisins. Add sifted flour, cinnamon, salt and soda. Mix well. Roll into small balls (approximately 1 teaspoon dough) and roll in sugar. Cover glass with cheesecloth on bottom and dampen and press cookies down in pan. Bake at 375° for 10 to 12 minutes (moderate oven). Remove immediately from baking sheets.
Boil the first 6 ingredients until taffy. After you have boiled the first ingredients, add the boiling water (or real hot water) and add the remaining ingredients (which have been mixed well) until it comes to a boil. If it's too thick, add more water.
Place cauliflower upside down in a 2-quart microproof casserole dish. Add water. Cover with lid and cook on High for 4 minutes; turn cauliflower over. Cover and cook on High for 4 to 5 minutes or until tender; drain and reserve liquid. Mix liquid with cheese and bread crumbs. Pat mixture gently onto cauliflower. Cover and cook on High for 1 to 2 minutes or until cheese begins to melt. Let stand, still covered, 3 minutes before serving. Serves 5 to 6.
Cream butter and sugar. Add flour and mix well. Add potato chips, pecans and vanilla. Mix thoroughly. Drop by spoonfuls on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Roll in powdered sugar. Makes 3 dozen.
On waxed paper or cutting board, lay round steak flat. Layer bread crumbs, onion, pepper, mushrooms, eggs and bacon strips in order given. Dash with salt and pepper. Carefully roll up so ingredients mostly remain inside; tie with kite twine. Carefully place into roasting pan and pour soup and water over roast. Roast, covered, 4 or 5 hours in 300° oven.
You will also need 1 large casserole dish or 9 x 13-inch cake pan.
Combine sugar, salt, paprika, onion juice and catsup in mixing bowl. Beating at second speed, add oil slowly and alternately with vinegar. Add celery seed.
Add meat to water; let cook until meat is tender. Add mixed vegetables, tomato sauce, ketchup, onions (chopped fine), sugar, chili powder and Accent. Add salt and pepper to taste. Cook over a slow fire until other ingredients are tender. When other ingredients are tender, mix all-purpose flour with water which will form a thick mixture. Add flour mixture to soup. The purpose of the flour mixture is to keep the soup from being too watery. Makes close to a gallon of soup. Serves 8 to 10 people.
Cut up vegetables. Sprinkle with salt. Cover and let stand overnight in refrigerator. Next day, rinse vegetables well. Combine vinegar, water, sugar and spices in pot and let these come to a boil, then add chopped vegetables. Let boil and simmer 30 minutes. Seal in clean jars. Makes 8 pints.
Prepare pasta per box instructions, drain and cool. Prepare salad dressing per package directions. Mix all ingredients and chill. Before serving sprinkle with Parmesan cheese.
Line bottom of 2 pans, each 13 x 9-inches, with dough from packages of rolls. In a skillet, brown the sausage; drain. Mix eggs with sausage and spread over dough in the two pans; reserve 1 to 2 tablespoons of egg. Sprinkle cheese and seasoning over sausage mixture. Cover with a layer of roll from remaining packages. Brush with reserved egg. Bake in 350° oven for 35 minutes. Cut into squares or bars. Serve warm or at room temperature.
In a 3-quart saucepan over medium heat, heat cranberries, sugar and water to boiling, stirring frequently. Reduce heat to low and simmer 15 minutes. Remove from heat, stir in remaining ingredients; cover and refrigerate.
Line 13 x 9-inch pan with Fritos or Doritos. Brown together beef, onion and pepper. Pour this over chips in pan. Layer on top of meat the soup, beans and Ro-Tel tomatoes. Bake at 350° for 30 minutes. Melt cheese on top before serving.
Preheat oven to 350°. Combine cake mix, pie filling, eggs, 1/2 teaspoon extract and nuts. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in greased and floured 13 x 9 x 2-inch pan. Mix remaining ingredients with pastry blender for topping. Mixture will be crumbly. Sprinkle evenly over batter. Bake at 350° for 40 to 45 minutes.
Drain beans; mix beans and mushroom soup in casserole bowl. Cook in oven at 300° for 30 minutes. Put canned onion rings on top of casserole. Put back in oven for 5 minutes or until onions are golden brown on top.
Pack pickles in jars. Heat solution to boiling and pour over pickles. Add pinch of alum and seal can. Add dill. Set in sun 3 to 4 days.
Mix first 8 ingredients in a large kettle. Cook about 4 hours. Add 1/3 cup butter and evaporated milk when ready to serve.
Combine flour, soda, baking powder, cinnamon, pecans, salt and dates and set aside. Beat eggs lightly in a large bowl; add sugar, oil and vanilla. Beat until creamy; stir in the zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.
Melt candy bars and 1 stick margarine; set aside. Cream sugar and 1 stick margarine. Add beaten eggs. Blend with buttermilk; add melted candy and margarine mixture. Add pecans. Bake in a tube pan at 325° for 70 minutes.
In a saucepan, boil vinegar and sugar. Add peppers. Boil again, stirring constantly. Remove from heat and stir in fruit pectin and food coloring. Pour into hot sterilized jars and seal. This makes 6 cups.
Put yeast in hot water. Mix shortening and sugar. Then add the cold water and flour. Mix well. Cover and let stand for 1 hour, then work dough down and squeeze out in two little balls in each muffin pan. Let rise and bake.
Melt butter in 1-quart saucepan. Stir in 2 tablespoons flour. Stir in all at once 1 cup milk. Cook over medium heat, stirring until thickened and smooth. Blend in mushroom soup, parsley, sherry, salt and pepper. Add turkey, mushrooms and peas. Heat 3 to 5 minutes. Serve over hot buttered wide noodles. Makes 4 to 6 servings.
Brown beef, salt, pepper, garlic, chili powder and onion together. Pour through strainer to make sure all grease is removed. Make pie crust with crescent rolls. Flatten them to fit in pie dish. Pour beef mixture into pie crust. Layer tomatoes and cheese. Blend sour cream and mayonnaise. Spread on top of pie. Bake 35 minutes at 350°. Let stand 15 minutes.
Mix sugar, vinegar, mayonnaise and salt; pour over vegetables. Let stand in refrigerator overnight.
Cover chicken with water in pot; add onion, salt and pepper and cook until chicken is tender. Remove chicken to cool. Pull into small pieces. Add soup and slices of potatoes and cook until potatoes are tender. Mix cornstarch with 1/4 cup cold water until smooth. Pour into hot mixture to thicken. Add chicken (without bones) and peas to the potatoes. Spray deep dish with Pam. Pour mixture into dish. Open cans of biscuits; place on top of hot chicken and potato mixture. Bake at 400° until biscuits are brown.
Combine all ingredients with a fork until dough forms. Knead until smooth and elastic. Cover and let rise for 15 minutes. On a floured board, roll out as thin as possible. Allow rolled out dough to dry enough that it will not be sticky, but not too dry or it will be brittle. Roll up tightly in jelly roll fashion. With a sharp knife, cut the noodles for soup or to desired widths. Noodle may also be cut into 1/4-inch squares. Let noodles dry by spreading out noodles on a clean cloth and tossing gently, occasionally, until completely dry. Store in plastic bags.
Preheat oven to 400°. Moisten chicken with water; shake off excess. Mix in bowl Bisquick, cracker meal and seasonings. Coat chicken completely with mix. Place chicken on foil-lined baking sheets sprayed with Pam. Bake chicken 1/2 hour on one side and 1/2 hour on other side.
Crust: Preheat oven to 350°. Beat egg white and cream of tartar in medium bowl to soft peaks. Gradually beat in sugar, beating to stiff peaks. Spoon mixture into ungreased 9-inch glass pie pan, spreading bottom and up sides to form a bowl shape. Bake 40 minutes or until firm to touch and lightly browned. Cool on wire rack.
Add oil and sugar and beat, then add eggs, zucchini and vanilla and beat together. Mix dry ingredients together; add to the creamed mixture. Stir in pecans. Pour in two greased loaf pans. Bake at 325° for 1 hour.
Bring water to a rolling boil. Add macaroni; cover. Let stand for 7 to 8 minutes. Drain macaroni and cool. Combine remaining ingredients into mixing bowl and mix well. Salt to taste. Serves 6 to 8.
Cook roast until done and make gravy from drippings. Chop roast into fine shreds. Chop potato into fine pieces. Mix together the roast and potato pieces and moisten with the gravy. Place in casserole dish. Dot with butter. Bake at 375° for 45-60 minutes.
Saute celery and onion with 1/2 of butter until onion is clear. Mix the chicken, rice, soup, water chestnuts and mayonnaise. Melt rest of butter; mix with corn flakes. Sprinkle over top. Bake at 375° for 45 minutes, or until hot and fluffy. Serves 8 to 10.
Cook noodles according to package directions; drain. Meanwhile, cook turkey, onion and garlic powder until meat is browned. Drain off fat. Stir in tomato juice, tomato sauce, basil and oregano. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. If using mushrooms, drain and stir them in. Stir together Ricotta, parsley, Parmesan, milk and pepper. Arrange half the noodles in bottom of 10 x 6-inch baking dish. Spread with half the meat mixture. Layer remaining noodles, all the Ricotta mixture and remaining meat mixture. Sprinkle with Mozzarella. May be baked now or cover dish and freeze whole or freeze 1 1/2 to 2 hours or until nearly firm. Remove from freezer and cut into 6 portions. Transfer each piece to a freezer bag or a lightly greased individual casserole. Seal, label and freeze.
Slice and cube apples. Combine sugar and apples. Let sit 10 minutes. Add oil and eggs. Stir until mixed. Add flour, baking soda, salt, cinnamon and nutmeg. Mix. Bake in 9 x 13-inch pan for 50 minutes. Let cool 10 minutes. Sprinkle with sugar.
Thaw broccoli in microwave and put in a 9 x 13-inch baking dish. Add rice and stir. In microwave bowl combine remaining ingredients. Microwave until smooth and pour over broccoli and rice. Mix together. Bake at 325° for 35 minutes.
Combine all ingredients; mix well. Store in a container with a tight fitting lid. Shake well before each use. Will keep for about 6 months.
Grease a 13 x 9-inch glass baking dish. While hash browns are still frozen, layer on bottom of baking dish. In a large bowl, mix soup, onion, sour cream, cheese, salt and pepper. Melt butter in pan and saute corn flakes. Spread soup mix on top of potatoes. Coat with corn flakes. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. In small bowl stir together mint, lime zest, sugar, salt, garlic, turmeric, coriander, cardamom and red pepper flakes. Prick chicken all over with fork. Brush chicken with lime juice. Rub mint mixture over all sides of chicken pieces. Place pieces on rack set in roasting pan. Roast until juices run clear when pierced with fork, about 1 hour. Serve hot or let cool in pan on rack 30 minutes. Wrap and refrigerate until ready to serve. Serves 4.
Combine ground beef, bread crumbs, milk and salt. Shape into 18 meatballs. Brown meatballs in shortening. Pour in soup and water; bring to a boil. Stir in rice and cover. Simmer 30 minutes or until rice is tender. Stir often. Garnish with parsley.
Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in 13 x 9-inch glass baking dish at 425° for 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, 15 minutes or until done. To serve, arrange fillets and olive mixture on heated serving plate.
With butter at room temperature beat eggs, vanilla and sugar in a large bowl. In a small bowl mix the flour and salt. Blend together in large bowl. Put in a Bundt pan. Bake at 325 for 1 hour and 30 minutes.
Mix together the first 6 ingredients and pour into greased sheet cake pan. Sprinkle brown sugar and pecans over the top and bake at 350° for 30 minutes.
Mix ingredients with hands; roll into oblong shape rolls (approximately 2 rolls, each 7 inches long). Smooth and flatten the top of each roll with your hands, keeping the sides and ends of rolls more round. Place each roll on a piece of wax paper; fold around dough. Place rolls in refrigerator until next day. (Can also be frozen until ready to use.) Cut into thin strips; bake in moderate 350° oven until golden. Yields 5 dozen. Cut each bar into 1/2-inch slices and bake for 13 to 15 minutes, until golden.
Arrange cheese evenly over bottom of pastry shell. Top with crab meat; sprinkle with green onions. Combine eggs, cream, salt, lemon peel and dry mustard; pour evenly over crab meat. Top with almonds. Bake in a slow 325° oven for about 45 minutes, or until set. Remove from oven; let stand 10 minutes before serving.
Place mushrooms, carrots and potatoes in the bottom of a Dutch oven or roasting pan. Place roast on top of vegetables; spread mushroom soup over roast and sprinkle with dry onion soup mix. Cover and cook in a 300° oven for 2 to 3 hours or until it forks tender.
Cook and stir celery, water chestnuts, instant bouillon, salt and celery salt in oil over medium heat, turning vegetables constantly with pancake turner, until celery is crisp-tender, about 10 minutes. Stir in pimiento and heat thoroughly. Makes 5 servings.
Fresh corn with leaves (blades). Save shucks after you remove from corn. Grate corn and put in a little hot water or corn juice; add a little soda and make into balls. Put corn in shucks and tie or use toothpicks to hold shut. Drop in boiling water and cook about 20 minutes or until done. (Tender.)
Beat egg whites with water in a bowl until fluffy. Add cream of tartar, beating until stiff peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie, sealing edge. Bake at 400° for 7 minutes.
Mix all ingredients with a fork. Beat vigorously 1 minute. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes at 350°. Cool 5 minutes. Run knife around sides and remove from pan. Grease bottom of pan. Makes 1 (9 x 5 x 3-inch) loaf.
Put hot water, yeast and sugar in mixing bowl; set aside. Mix sifted flour, salt, powdered milk together. Add to yeast mixture. Add melted butter as you mix together; let rise. Punch down and make into rolls. Place on greased pan or muffin cups. Let rise until doubled. Bake at 400° until brown.
Cream butter, oil and sugar. Add eggs, vanilla and milk. Beat with mixer. Mix all dry ingredients. Add to creamed mixture and blend well. Stir in zucchini. Pour in greased and floured 9 x 13-inch pan; sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes.
Combine first 4 ingredients together to make your crust. Pour into a greased and floured Bundt pan. Bake 55 minutes at 350°. Remove and cool. Cut cake in half (it will be very thin; use a serrated knife to cut). Scoop out the dough to make room for the filling. Okay if falls apart a little. Set aside.
Bake 15 minutes at 425°. Reduce heat to 350° and continue baking for 45 minutes. Serve warm generously sprinkled with powdered sugar.
Melt butter. Add sugar and mix. Add eggs and vanilla; beat. Add flour, soda and salt; mix well. Add nuts and chips. Grease pan and flour. Bake 15 to 20 minutes at 325°.
In a large bowl, combine macaroni, milk, cottage cheese, corn (or Veg-All), egg product and 1/4 cup Cheddar cheese. Spoon into greased 9 x 9 x 2-inch baking dish. Bake at 350° for 30 minutes. In a small bowl, toss crackers with 1/4 cup cheese. Sprinkle over macaroni mixture; return to oven and bake 30 minutes. Can be served hot or at room temperature.
In a small saucepan, heat milk and gelatin to boiling point, stirring to dissolve gelatin. Pour into blender with the exception of the heavy cream. Process until smooth. Add heavy cream; process at a low speed until well blended. Pour into a 1 1/2-quart mold. Chill until firm. Serve with coffee brand whipped cream or regular whipped cream.
Beat eggs. Add 2 cups sugar. Mix flour and 1 cup sugar into butter, then mix all together and pour into pie shells. Bake in 450° oven for 10 minutes, then in 350° oven for 30 to 35 minutes or until top is browned. Yum! Yum!
Sift together dry ingredients including sugar into bowl. Make a well in dry ingredients and add all remaining ingredients. Mix together until smooth. Divide batter into 3 loaf pans. Bake at 350° for approximately 1 hour. Cool, then wrap in foil or plastic. Keep one day before slicing.