HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, oil and eggs until light and fluffy. Add flour, soda, salt and cinnamon. Fold in nuts and apples. Pour in 9 x 13-inch pan. Bake 1 hour at 350°.
Pick over and wash grapes; crush in a large saucepan and cook without water until the juice flows freely. Press through cheesecloth or sieve to keep back the skins and seeds. Combine pulp with all remaining ingredients and simmer very slowly until desired consistency. Put into sterilized jars and seal. Very good with fish.
Combine milk and 2 1/2 quarts bread crumbs; mix until there are no lumps. Add all ingredients, except cracker crumbs; to milk and crumb mixture; mix well. Cover container with waxed paper; store in refrigerator to chill well before shaping. Dip chilled mixture with a number 12 scoop; shape into croquettes. Roll in crumbs. Fry in deep fat (350°) until golden brown. May be baked as a loaf or in 2-ounce patties and grilled on a 375° griddle without coating.
Mix all canned fruit in a bowl. Set aside. Mix both cans of milk with hand mixer for 5 minutes. Pour milk in with fruit. Stir lightly with spoon and chill. When iced, take out and stir. Put back in freezer to chill overnight. Makes 1/2 gallon.
Butter 9 x 13-inch pan. Spread hash browns in pan. Sprinkle salt, then brown hamburger, onions, salt and pepper. Sprinkle corn and hamburger over potatoes. Mix cream of mushroom soup and milk. Pour over. Place at least 6 slices of Velveeta or more to cover. Cover with aluminum foil and bake 45 minutes at 350°. Remove foil and spread French fried onions on top. Turn off oven and heat 15 minutes.
Saute vermicelli in oil until light brown. Drain on paper towels. Place in casserole. Brown onion and garlic. Add tomatoes and broth. Add salt, pepper and cumin. Cover the vermicelli with sauce. Cover the casserole and bake at 350° for 1 hour, adding more broth as liquid is absorbed.
Preheat oven to 350°. Melt margarine in oven. Sprinkle crumbs over margarine. Pour condensed milk over crumbs. Sprinkle chips, then coconut and nuts. Press firmly. Bake 25 to 30 minutes. Cool before cutting. Chill, if desired.
Heat water to boiling point; lower heat and add sugar. Stir until completely dissolved. Add maple flavoring or another flavoring for personal taste.
Slice potatoes and onions thin. Put a layer of potatoes, a layer of cheese, a layer of onions until crock-pot is full. End up with a layer of potatoes on top. Add cream of mushroom soup. Cook on high setting 1/2 day or on low setting all day.
Boil pineapple and juice. Add buttermilk and jello. Stir well. Fold in Cool Whip. Refrigerate until set. Serves 6.
Mix the first 5 ingredients. Spread on party rye. Broil until bubbly.
Melt caramels in milk over low heat, then add pecans when completely melted. Drop by spoon onto buttered wax paper. Chill.
Mix the first 3 ingredients with a fork and press in bottom of greased 9 x 13-inch pan.
Cream shortening and sugar together. Beat eggs until light and add. Press bananas through sieve or just mash and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan at 350° for 1 hour.
Mix all ingredients together. With a tablespoon scoop out the dough and roll into balls. Add additional sugar for rolling the balls. Put the balls on baking sheet one inch apart and bake them at 350°. When cookies are more than half done add in the center Hershey's Kisses.
Mix egg, milk and salt. Add enough flour to make stiff dough. Roll dough on a floured surface. Dough should be thin. Let dough rest for 20 minutes. Starting on longest side, roll dough up loosely; cut into 1/4-inch wide strips. Spread strips on waxed paper and let dry for 2 hours. Drop into boiling meat stock. Cook 8 to 10 minutes. Makes 3 cups.
Melt oil or margarine and saute seasoning for about 5 minutes. Add chicken and cook about 5 minutes more. Add salt and pepper to taste and 2 quarts of water to chicken mixture. Sweet basil and a few whole allspice may be added for flavor. Great with rice or noodles.
Melt margarine in medium saucepan. Add celery, onion and green pepper and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil, reduce to medium heat and cook, covered, about 10 minutes or until potatoes are tender. Place 1/2 cup milk in a jar with tight-fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables, stirring in slowly and add remaining milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.
Preheat oven to 375 degrees. Combine first 6 ingredients using an electric mixer. When thoroughly mixed add the next three items and mix well. In a separate dish mix the next three items and mix thoroughly. Add to the rest of the mix. Add the final ingredient and mix everything together. Drop by teaspoonfuls onto a lightly greased cookie sheet and bake for 11 to 15 minutes or until golden brown.
Place the sugar, chocolate syrup and milk in a deep kettle (3-quart) and stir over medium heat until the ingredients are well blended. Boil, without stirring, until the mixture forms a soft ball (234°) when dropped into cold water.
Squeeze juice out of spinach. Mix all ingredients well. Chill overnight. Serve with your choice of fresh raw vegetables.
Select a light colored, oblong-shaped eggplant. They are not bitter. Peel, remove seeds and cut into strips. Soak in salted ice water for 1 hour; drain.
Sift together	flour,	sugar,	soda, salt, nutmeg and cinnamon into a mixing bowl. Cut in shortening. Add eggs, bananas, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoonfuls, about 1 1/2 inches apart, onto ungreased cookie sheet. Bake in a	400° oven for 15 minutes, or until done. Remove from pan immediately. Makes 3 1/2 dozen cookies.
Preheat oven to 400° to 425°. Cut or tear the biscuits into 2 or 4 pieces. Melt butter in a meat loaf pan (for more than 2 cans use a shallow baking pan so that the middle will get cooked). Arrange biscuit pieces on next and sprinkle with sugar. Press into pan slightly (you don't want to mash all the pieces together but you don't want it too loose). Bake for 10 to 20 minutes (time and temperature are approximate, check periodically and be sure the center gets done).	Pull apart and eat.
Combine all ingredients; mix well. Press firmly into well-greased 15 x 10-inch pan. Bake in preheated very hot oven (450° to 425°) for 10 to 12 minutes or until golden brown and bubbly. Cool thoroughly; cut into bars.
Soak 1 cup bran in boiling water. Mix together sugar, salad oil, eggs and buttermilk. Sift together flour, soda and salt; add to sugar mixture. Add the soaked bran, plus dry bran and raisins. Bake in well greased and floured muffin tins at 400° for 15 to 20 minutes. (Will keep 3 weeks in the refrigerator.)
Beat eggs. Add milk and remaining ingredients except bread. Mix well and add bread cubes. Mix with wet hands to form balls, pressing a little so that bread is no longer in cubes. If too dry, add more milk. Brown lightly in oil (Mazola or olive). Drain on paper towels.
Sprinkle steak with lemon-herb seasoning. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add steak and cook 2 minutes on each side to sear. Arrange onion rings over steak. Combine bouillon granules and hot water, stirring well; add to skillet. Bring to a boil; cover, reduce heat and simmer 12 to 15 minutes or until onion is tender. Remove steak and onion from skillet; keep warm.
Grate zucchini. Sprinkle lightly with salt and set aside to drain. Beat eggs. Add drained zucchini, green onions and flour, 1 tablespoon at a time, to incorporate into the egg mixture. Add pepper. Heat a nonstick skillet and swirl 1 tablespoon of olive oil. Place 1/3 of the zucchini mixture into the pan and cover over lowered heat until the egg mixture is set and brown around the edge. Turn once and brown the other side. Slide out of the skillet onto a warm plate. Add more olive oil to pan and repeat with the rest of the mixture. Cut into pie shaped wedges and serve with a crisp salad and crusty bread for a delightful summer supper or light luncheon. Serves 4.
Cream the margarine, Crisco and sugar until fluffy. Add eggs, one at a time, beating well. Sift together the flour and salt. Add flour mixture and milk alternately. Pour into greased 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Do not open oven. Cake should be very tall and lightly browned when done.
Sift flour in bowl and cut in shortening. Heat milk until warm. Add yeast; stir until dissolved. Mix 3 eggs slightly. Add milk and yeast mixture to it, then add it to the flour mixture and work until it comes clean off hands and bowl. Don't overwork. Add more flour, if needed. Chill in refrigerator overnight. Roll on lightly floured board; cut into 2 1/2-inch squares. Fill with favorite filling (apricot, prune or nut). Brush with egg and milk mixture. Bake 15 to 20 minutes or until lightly brown in 350° oven. Brush with melted butter.
Mash bananas up and mix all ingredients. Bake at 350° for 60 to 70 minutes.
Boil mixture of first 8 ingredients for 5 minutes. Dissolve soda in a little cold water and add to mixture. Let cool. When nearly cold, add flour and nuts. Bake at 350° for 35 to 40 minutes or at 325° for 45 to 50 minutes.
Sift first 4 ingredients. Set aside. Mix bran flakes and milk into mixing bowl. Let stand for 2 minutes or until soft. Add egg and shortening. Beat well. Add dry ingredients to cereal mixture. Portion batter evenly into 6 greased 2 1/2-inch muffin pan cups. Bake in oven at 400° for about 25 minutes or until muffins are golden brown. Serve warm.
Roll pastry to 1/8 inch thickness. Cut with 4-inch cookie cutter. On each round place 1 1/2 tablespoons fruit; moisten edges with cold water. Fold over; seal with floured fork. Fry in deep hot fat (370°) for 3 to 4 minutes until golden brown. Drain on paper towels. Or saute in a small amount of fat, then brown in 425° oven. Sprinkle with powdered sugar.
Mix and bake in a greased 11 x 7-inch pan 25 to 30 minutes at 400°. Delicious!
Mix 2 tablespoons vinegar with 1 egg in a measuring cup. Add enough cold water to make 1 cup. Mix together.
In a medium saucepan over very low heat, stir together semi-sweet chocolate and butter until melted. Off heat, stir in cereal (without crushing) until coated. Turn into buttered 8-inch glass pie plate and spread over bottom and side, not over rim. Chill until firm. (Chocolate will seep through and make a shiny firm bottom.)
In a large bowl, mix all ingredients together, then add to unbaked pie shells. Bake 10 minutes in a 425° oven, then lower heat to 350° and bake for 45 minutes. Makes two.
Cream together sugar and shortening. Add slightly beaten eggs, chopped apples, spices, nuts and Jiffy mix. Mix until well blended. Pour into greased loaf pan and bake at 350° for 1 hour.
Heat pineapple to boiling point. Dissolve Jell-O in pineapple. When it begins to thicken, add buttermilk and Cool Whip. Refrigerate.
In a 6-quart saucepot, brown roast on all sides in hot oil. Spoon off fat; stir in soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook 45 minutes longer. Garnish with fresh parsley and serve.
Mix well and bake for 40 minutes or until knife comes out clean at 400°.
Mix together first 5 ingredients. Add margarine and crackers last. Bake at 350° for 30 minutes.
Combine sugar and flour; then stir in 3 beaten eggs (slightly beaten). Add vanilla, nutmeg and evaporated milk. Pour into pie pan sprayed with Pam. Bake 50 minutes at 325°.
Preheat oven at 350 degrees. Spray 2 quart casserole dish with nonstick cooking spray. In large bowl, toss apples with granulated sugar, lemon juice, 1 teaspoon cinnamon; spoon into dish. Spread applesauce evenly over mix. In medium bowl, combine oats, brown sugar, flour, evaporated milk, dry milk, and 1 teaspoon cinnamon; spread over applesauce. Bake 35 to 40 minutes until brown and bubbly. Cool slightly; serve warm. Top with a dollop of yogurt.
Shred onions. Melt margarine and cook onions until tender. Butter a casserole dish and line with cracker crumbs. Add onions and soup in layers until dish is full. Beat eggs and add milk, salt and pepper. Pour over top of casserole. Sprinkle grated cheese and few more cracker crumbs over top. Bake at 350° until brown and bubbles.
Mix first 3 ingredients together. Cover. Refrigerate 12 hours or overnight. Mix last 4 ingredients. Pour over cucumber mixture. Refrigerate. This will last two months.
Slice the orange into 5 or 6 slices and put them in a tea kettle. Sprinkle the sugar over the slices. Add the cloves. Pour the water into the tea kettle. Bring all this to a boil. Turn off the heat and let it stand for 5 minutes. Add the pineapple juice and the orange juice. Chill for 1 hour before serving.
Beat egg whites with 1 tablespoon of sugar until stiff, then fold into batter. Bake 1 hour at 350° or until done.
Make crumbs of flour and shortening. Beat egg, water and vinegar and add to crumb mixture. Makes 2 pie crusts.
Mix margarine, cheese and milk in saucepan and heat until it bubbles. Stir into corn and pepper. Bake at 350° for 30 minutes.
Trim outer fat from chops. Heat in a 5-quart Dutch oven. Wipe bottom with a piece of the fat that was trimmed from the meat, using a fork to handle the fat. Brown chops on both sides. Add onions and garlic, lifting chops so onions are on the bottom. Saute, stirring, until onions are golden. Add salt, pepper, dill and 3/4 cup wine. Bring to boiling; cover and simmer until lamb is tender, about 1 1/4 to 1 1/2 hours. Stir the flour into the reserved cup of wine. Skim fat from top of broth. Stir flour mixture into broth and cook over medium heat until thickened. Makes 4 servings.
Brown hamburg and drain fat; add beans and tomatoes. Simmer a few minutes. In large baking dish, place 1/2 of bean mixture. Sprinkle with 1 tablespoon brown sugar and 1/2 onion, sliced thin. Repeat and cover entire mixture with 1/2 pound bacon. Bake at 350° for 1 hour.
Combine all ingredients except for the potato chips. Bake in a greased dish at 425° for 20 minutes. Top with crushed chips and bake an additional 5 minutes.
Cook rotini until done. Rinse with cool water and drain. Add olive oil. This keeps it from sticking together.
Dissolve soda in boiling water and pour over dates. Let cool. Cream butter with sugar. Add egg, salt and vanilla flavoring. Add scalded dates with water and nuts. Sift flour with cream of tartar and beat in last. Grease a glass baking dish and pour in mixture. It will be very thin and bake at 300° for 1 1/2 hours or until done. Good served with whipped cream or Clear Sauce.
Sift dry ingredients together. Cut in the shortening with a blender. Add milk and eggs. Beat after each addition. Combine the two mixtures. It will be sticky but put it out on a floured board as for pie crust. Then brush with melted butter. Roll as for jelly roll and cut into pieces 1 1/2-inches thick. Bake at 375° for 15 to 20 minutes. Serve hot with berries and cream. This can be made ahead and stored in refrigerator until time to bake for serving.
Season and brown beef; drain. Boil manicotti noodles; blot dry. Mix grated cheese, cottage cheese and meat mixture. Place stuffed noodles in pan and pour Ragu sauce over noodles. Bake at 350° for 30 minutes. Top with grated cheese. Noodles will be stuffed with cheese and meat mixture.
Place meat in a Dutch oven. Place all ingredients, except noodles, in the pan in order listed. Salt and pepper to taste. Bring to a boil, then simmer for 2 to 3 hours, until done. Remove meat and strain liquid to remove spices. Thicken gravy. Serve meat and gravy over cooked noodles. Serves 4 to 6.
Preheat oven to 425°. Beat eggs, while gradually adding sugar. When blended, add milk, pumpkin, butter and spice. Pour into pie shell. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake an additional 40 to 50 minutes or until knife inserted near center comes out clean.
Mix all ingredients with fork. Put apple pie filling in bottom of pan. Pour ingredients over apple filling. Take 2/3 cup of melted butter. Add 1 teaspoon of ground cinnamon and mix. Pour over top. Preheat oven to 350° and bake for 1 hour.
Mix all dry ingredients. Add Wesson oil, vanilla and eggs. Stir until all dry ingredients are moistened. Cook in a 9 x 13-inch pan and bake at 350° for 30 minutes. Do not overcook.
Dissolve yeast, sugar and salt in water for 5 minutes. Add flour and blend. Pour oil over dough and stir. Cover and allow to rise for 20 minutes.
Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches into Dutch oven; heat to 350°. Drop mixture by tablespoonfuls into oil and cook until golden brown, turning once. Drain on paper towel. Sprinkle with salt. Serve immediately.
Thaw frozen cans of orange juice and lemonade. Seep tea bags in hot water for 3 to 5 minutes and then remove bags.
Bake pie shell in oven at 375° for 12 minutes or until golden brown; cool. Melt the marshmallows and 1/2 cup milk over low heat. Take off burner. Add 5 Hershey bars with almonds; let cool. Whip 1/2 pint whipping cream; fold into cooled mixture. Pour into baked pie shell. Whip the second 1/2 pint whipping cream. Add 3 tablespoons sugar and 1/2 teaspoon vanilla. Spread over first mixture. Grate 1 candy bar; sprinkle over top. Serves 8.
Cream the butter and peanut butter. Add the confectioners sugar, vanilla and cream. Mix with mixer. Shape into 1-inch balls. Melt chocolate in microwave at half power or over warm water. Dip balls and drop onto wax paper. Store covered.
After bread has risen, roll out each loaf separately. Roll out to a 15 x 12-inch rectangle. Spread butter down the center third. On each bread rectangle, layer down the middle third the filling ingredients, the loose sausage, sliced sausage, mixture of 3 cheeses, mixture of both olives, green onions and mushrooms. Pull far side over filling and tuck under ingredients. Fold ends up and smooth, then pull other side over and tuck. Butter top of loaf. Bake at 350° for 30 to 40 minutes until top is light brown. Can be frozen and reheated at 350° for 15 to 20 minutes. Makes 3 loaves.
Sift flour and sugar. Beat 4 eggs; then pour into flour mixture. Pour in Wesson oil and buttermilk. Stir gently until all lumps are gone. Bake at 325° for 25 to 30 minutes in a 15 1/2 x 10 1/2 x 1-inch pan for best cake.
Debone chicken and cut into small/medium pieces. Soak in beaten egg for 8 hours. Roll chicken in bread crumbs. Brown in oleo in skillet. Place in casserole dish and cover with shredded cheese and mushrooms. Add chicken broth. Bake at 350° for 45 minutes, covered.
Saute meat with onion and garlic until meat is done and browned and onion	is tender. Add soup, chilies and tomato sauce. Layer in pan with chips and top with cheese. Cook in oven until cheese is melted.
Heat oven to 375°. In a large mixer bowl, combine 2 cups flour, brown sugar, coconut, butter, egg, baking powder, salt and vanilla. Beat at low speed until well mixed. In a small bowl toss together drained cherries and 2 tablespoons flour. Stir in butterscotch chips. Spread in greased and floured pan. Bake for 20 to 25 minutes. Cool completely. Sprinkle with powdered sugar and cut into bars.
Mix yeast and water. Let stand 5 minutes. Mix oil, salt and sugar. Add 1 cup flour well. Mix in most of the rest of the flour and use small amount to roll the sticks. Roll the sticks as big as finger. Brush each stick with oil and bake in a 325° oven for 30 minutes.
Put first 6 ingredients in a blender and mix thoroughly. In a 1-quart loaf or round pan, brown sugar over low heat; turn pan to coat all sides. Pour cream cheese mixture into pan; cover with foil. Place pan in pan of water in oven. Bake at 350° for 1 1/4 to 1 1/2 hours. Invert on plate.
Put in saucepan and boil 5 minutes. Pour over 1 pound of beets with juice and chill for 24 hours.
Measure into saucepan the brown sugar, margarine, corn syrup and salt. Boil 10 minutes to hard ball stage. Remove from heat and add soda. Pour over popped corn and mix well. Bake at 250° for 45 to 50 minutes. Stir every 15 minutes.
Mix together sugar, butter and milk. Bring to a rolling boil and cook at medium heat for 11 minutes, stirring constantly. Add marshmallows, chips and nuts. Mix well and pour into buttered pan. Makes 5 pounds.
Cook on high, covered. Check often. May have to add water. Ready when potatoes are done!
Thoroughly mix beef, crumbs, 1/4 soup, onion, egg and seasoning. Shape firmly into loaves. Brown on both sides in skillet in shortening. Cover, cook over low heat 25 minutes. Spoon off fat. Stir in remaining soup, water and mustard. Top loaves with cheese. Uncover and cook 10 minutes. Makes 4 to 6 servings.
Brown ground beef and drain off grease. Add tomato sauce, chili mix and corn. Cook for approximately 5 minutes on medium heat. In a pie plate press together the biscuits to form the piecrust. Take half of the package of Mozzarella cheese and spread over the bottom layer of piecrust. Add meat mixture and top with remaining Mozzarella cheese. Bake at 350° for 25 - 30 minutes until golden brown. Remove from oven and let stand for 5 minutes before cutting. Serves: 4 - 6.
Squeeze spinach to remove liquid. Combine mayonnaise, sour cream, soup mix, onions and water chestnuts. Add spinach. Mix together. Chill. Good with crackers (wheat, etc.) and chips.
Spray 8-inch spring-form pan or 9-inch pie plate with Pam. Place cookies in bottom of pan. Process cottage cheese and cream cheese in food processor or blender until smooth. Add flour, sugar, salt, egg whites and vanilla. Whirl until blended. Remove 1/3 cup of filling; stir in cocoa, 2 tablespoons sugar and milk. Pour plain filling into pan. Spoon chocolate mixture in mounds over top. Swirl to create a marble platter. Place on a baking sheet. Bake at 325° for 50 minutes. Turn off oven. Leave cheesecake in oven with door ajar 1 hour. Cool. Chill.
Dissolve baking soda in hot water. Cream together shortening, salt and sugar. Add beaten eggs, mashed bananas, sour milk or buttermilk, flour, vanilla and baking soda water mixture. Pour into two 8-inch greased and floured pans. Bake at 375° for 30 minutes.
Mix water and jello. Add ingredients in order given, adding eggs, one at a time and beating well. Bake in two 8-inch prepared cake pans at 325° for 40 minutes.
Boil sugar, milk, margarine and cocoa for 1 to 1 1/2 minutes (full rolling boil). Remove from heat. Add peanut butter, oatmeal, vanilla and nuts. Beat by spoon and drop onto wax paper. Cool. Yields 24 to 30.
Mix and microwave with probe 170 on Roast/bake (self-timing). Microwave on Roast/bake for 30 minutes. Check, depending on microwave. May need more time. Bake in oven at 350° for 1 hour or 375° for 45 minutes.
Preheat oven to 350°. Mix flour, salt and soda in large mixing bowl. Cream butter and sugars. Mix in beaten eggs, bourbon, buttermilk and vanilla. Blend in chocolate pieces and nuts.
Heat oven to 350°. Mix sugar, egg, margarine, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonful 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet. Makes 5 1/2 dozen.
Cook vegetables in boiling water just until separated. Drain. Combine remaining ingredients except butter and bread crumbs. Pour into a greased 2-quart casserole. Melt butter and stir in bread crumbs. Sprinkle over vegetables. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease and lightly flour a 15 x 10 x 1-inch or 13 x 9 x 2-inch baking pan; set aside. Stir together the flour, sugar, baking soda and salt. In medium saucepan, combine margarine, water and cocoa. Bring mixture just to boiling, stirring constantly. Remove from heat and add to dry ingredients. Beat at low speed with electric mixer until combined. Add eggs, buttermilk and vanilla. Beat 1 minute (batter will be thin). Bake in oven at 350° for 25 minutes in a 15 x 10-inch pan. Bake for 30 to 35 minutes for a 9 x 13-inch pan. Frost while warm.