HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in large bowl. Knead with hands until there is even consistency. Form into large loaf, similar to Italian or French bread. Wrap in waxed paper (refrigerate overnight).
Mix in saucepan sugar and cornstarch. Add boiling water and cook until clear. Add lemon juice and a few drops red food coloring. Wash and drain strawberries. Put filling in cooled crust, then strawberries and repeat until all is used. Cool until firm. Serve plain or with whipped cream.
Preheat oven to 350°. Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine. In a saucepan, melt the margarine; add the flour and cook, stirring for 2 to 3 minutes. Add the half and half gradually and stir until mixture thickens and season with House Seasoning. Add the dry mustard and the Gruyere and stir until melted. Pour the sauce over the eggs and sprinkle top with Parmesan. Bake for approximately 20 to 30 minutes, until bubbling and top is golden brown.
Blend yogurt and cottage cheese in medium bowl. Stir in onion soup mix and chili powder. Refrigerate, covered, for 3 hours. Serve with an assortment of crisp vegetables and chilled boiled shrimp.
In large pot, brown turkey and onions. Drain all of juices except tomatoes and add all ingredients except cheese and chips to turkey mixture. Bring to a boil. Reduce heat and simmer 30 minutes. Top with cheese and serve with tortilla chips. You might add chopped onions, also.
Peel and cube potatoes and boil until tender. Drain and season. In separate pan, melt butter. Add flour and salt. Stir in milk. Cook quickly, stirring constantly, until mixture is thick. Add cheese and stir until melted. Pour sauce over potatoes and mix. For creamed potatoes, omit cheese.
Cook potatoes in chicken broth; add water to cover potatoes. Cook until tender. Cook celery, onions and carrots in butter in skillet until tender. Add to potatoes; add enough milk to taste. Add salt and pepper.
Bake 50 to 55 minutes at 350° in unbaked pie shell.
Spray frying pan with Pam. Brown onion and garlic. Sprinkle with Italian seasoning. Brown 4 chicken breasts. Pour 1/2 can spaghetti sauce in a crock-pot. Add chicken and seasonings. Pour remaining sauce in crock-pot and cook all day on low.
Put candy bars in large pan and melt with margarine, stirring until mixture is smooth and creamy. Remove from fire and add sugar, cooling slightly. In bowl, sift together flour, salt, baking soda. Put Milky Way mixture in large mixing bowl. Alternately add flour and buttermilk until all is used. Add pecans. Pour into greased and floured tube pan that the bottom has been lined with wax paper. Bake at 350° for 1 hour or until test for done.
Cut each potato into 4 wedges. Soak wedges (with skins left on) in salt water for 2 hours. Mix flour, pepper, garlic and barbecue seasoning. Roll potato wedges in flour mixture and deep fry until browned.
Brown sugar in iron skillet, stirring all of the time to prevent scorching. When brown, mix with boiling water and cook to a syrup.
Cook green beans by themselves for about 15 minutes (salt if desired). Melt butter; gradually add 1 tablespoon of flour at a time. Add milk. Cook until you get a smooth sauce, then add chili powder, cheese (grated) and soup. Cook until all is melted. Add green beans.
Place chicken on lightly greased 13x9x2 in. dish. Add vegetables; mix broth and soup and pour over ingredients in dish.
Combine all ingredients in a large saucepan. Simmer for 20 minutes. Makes 32 (1/2 cup) servings.
Cut cabbage and broccoli. Add raisins and almonds. Mix vinegar, sugar and mayonnaise. Add to vegetables and mix.
Brown ground beef, then combine all the ingredients, except grated cheese. Mix thoroughly. Bake in oven at 350° for 30 minutes. Add grated cheese and bake 5 minutes longer or until cheese is melted.
Drain grease from sausage. Mix all ingredients. Grease 9 x 12-inch pan generously. Pour mixture into pan. Bake at 350° for one hour. Cut into squares and serve.
Brown meat and drain. Add tomato paste, oregano, water and salt. Transfer this into a 13 x 9-inch dish. Top with onions, peppers, tomatoes, mushrooms and cheese. Beat together the remaining 4 ingredients until smooth. Pour over meat mixture. Bake at 350° for 40 minutes or until golden brown. Sprinkle with Parmesan cheese. Makes 8 servings.
In mixing bowl, thoroughly cream shortening, sugar and peanut butter. Beat in eggs, one at a time, until blended well. In separate bowl sift flour, salt and baking powder together. In a separate bowl, mix milk and vanilla. Mix dry ingredients, alternating with milk and peanut butter mixture. Blend well. Use #24 scoop and portion into cupcake liners. Bake for 20 to 25 minutes at 350°. Remove from pan and cool.
Place apples in a greased 6 x 10-inch baking dish. Mix together flour, sugar, baking powder, salt and unbeaten egg with fork until crumbly and sprinkle over the apples. Pour melted margarine over crumb mixture and sprinkle with cinnamon. Bake 30 to 40 minutes in 350° oven. Serve with cream, ice cream or white	sweet sauce. Try on trusting husband. Serves 8.
Brown hamburger in a heavy skillet. Stir in tomato sauce. Remove from heat. Boil noodles in salted water for 10 minutes. Drain.
Cook beef in 2 teaspoons oil or butter until it is browned. Pour off grease. Add cream cheese, onion, garlic and salt. Cook noodles and drain. Add ground beef and add tomato sauce. Add broccoli; pour into baking dish. Sprinkle top with grated cheese. Bake at 350° until brown.
Heat oven to 350°. Line 13 x 9-inch baking pan with foil, extending over edge. Grease foil. Microwave chocolate and margarine in large microwavable bowl on High for 2 minutes or until margarine melts. Stir until chocolate is completely melted. Stir into chocolate the sugar until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread into prepared pan.
Mix flour, baking powder, salt and sugar. Add eggs, milk and oil. Beat just until smooth. Do not overbeat. Pour into 9 x 13-inch pan and bake at 425° for 25 minutes. Serve hot with beans and cole slaw.
Mix crumbs, cheese, parsley, garlic, salt and pepper. Dip chicken in melted butter and then in crumb mixture. Arrange pieces in single layer in large shallow dish. Pour remaining margarine over chicken. Bake for 1 1/4 hours at 350°. Serves 8.
In large kettle, place ribs, onion quarters, salt and pepper sauce in 3 quarts water. Bring to boil, reduce heat and simmer, covered, 1 1/2 hours until very tender. Drain. Meanwhile, make barbecue sauce in medium saucepan. Combine all ingredients for sauce and simmer, uncovered, for one hour, stirring occasionally. Arrange ribs on rack in broiler pan, basting frequently with sauce 10 minutes on each side.
Arrange chicken in shallow baking dish. Cover with mushrooms. Combine soup, sherry and sour cream. Pour over chicken, covering it completely. Bake at 350° for 1 1/2 hours. Serves 4.
Cream sugar and butter; add beaten eggs and jam. Add soda to milk and stir. Add to creamed mixture. Add flour and spices and beat thoroughly. Bake in loaf or layers at 375° for 25 to 30 minutes.
Cool to lukewarm. Add flour and all other ingredients; stir well. Form into ball with greased hands. Store in large greased bowl covered in refrigerator until needed. Make into rolls; let rise until doubled in bulk. Bake in 400° oven until lightly browned. Brush with butter.
Cream sugar and shortening. Add eggs and beat well. Add sour milk, salt, cinnamon and flour. Mix well. Blend in jam by hand. Pour into pans and bake at 350°. Can ice with Seven Minute Frosting.
Mix (Jimmy Dean) sausage, onion flakes, Ro-Tel and salt together in a pan. Cook over medium heat, stirring until sausage is done. Add flour and 1 cup milk and stir until lumps are gone. Add the remaining 2 cups milk and stir frequently until gravy thickens. Serve over hot biscuits. Yields 4 servings.
Beat the egg, then add milk and oil. Blend in the dry ingredients and stir until just moistened. Batter will be lumpy. Gently fold in the blueberries. Fill greased muffin cups 2/3 full and bake at 400° for 20 to 25 minutes. Yields 1 dozen.
Mix warm water, yeast and sugar together until dissolved. Add oil and flour and knead about 5 minutes. Place in an oiled bowl and cover. Let rise for 2 hours. Punch down and form in well oiled pizza pan.
Stir butter to soften. Gradually add sugar and cream together until fluffy. Add eggs and mix well. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk, a small amount at a time. Add vanilla. Bake in 3 round paper-lined pans at 350° for about 30 minutes.
Preheat oven to 350°. Combine all ingredients in large bowl; stir well. Spoon into a greased 9 x 13 baking dish; spread out evenly. Bake for 40 minutes or until top is golden brown and bubbly.
In mixing bowl mix hamburger, egg, soup mix, and cracker meal. Shape into 1 in. meatballs. Bake at 400° for 15 minutes on a cookie sheet. Dilute cream of mushroom soup with pet milk. Put meatballs in a large sauce pan and pour soup mixture over the top. Add kitchen bouquet for color. Simmer for 20 minutes stirring occasionally.
Combine beans, soup, milk and peppers. Heat slowly, stirring constantly, until smooth and bubbly. Serve with tostado chips. May be kept warm in a fondue pot.
Preheat oven to 450°. Spray baking dish with vegetable oil spray. In shallow bowl or pie plate combine the milk and salt. Add the fillets and coat them well. In second shallow bowl or pie plate combine the bread crumbs, Parmesan cheese and thyme. Remove fillets one at a time from the milk and dip them into the crumb mixture, coating them thoroughly. Place the breaded fillets in a prepared baking dish. Place pan in middle of the oven and bake fillets 12 minutes or until they are just baked through. Remove from oven and serve.
Brown sausage and drain. Beat eggs, add milk, salt and mustard. Put bread in a buttered 9 x 13-inch pan. Add sausage, then cheese. Top with egg mixture. Cover and refrigerate overnight. Bake, uncovered, for 45 minutes at 350°.
Melt butter and peanut butter together in microwave oven. Mix together the flour, sugar, vanilla and eggs. Blend with the melted butter and peanut butter. Put in greased 9 x 13-inch pan and bake at 350° for 25 minutes.
Combine all ingredients. Pour over meat in a large size Reynolds cooking bag. Bake in 350° oven for 2 1/2 to 3 hours until very tender. Pour everything in bag over sliced roast when finished. Serve with cooked noodles and tossed salad. Serves 6. Enjoy!
Chop bread in food processor. Add seasonings. Add to meat. Chop onion. Add tomatoes, eggs and Worcestershire sauce. Mix together; add all to meat and mix well.
Beat first 3 ingredients together. Add pineapple. Add, sifted together, flour, baking soda and salt. Bake in 15 1/2 x 10 1/2-inch or 9 x 13-inch greased and floured pan for 25 to 30 minutes at 350°.
Cream sugar and shortening. Add dry ingredients and mix well. Drop on cooking pan (or you may roll out and cut). Bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Melt oleo in 2-quart casserole dish. Mix flour, sugar and milk into dish. Heat peaches in own juice and add to casserole. Do not stir. Bake until golden brown.
Cut veal in 1-inch cubes. Dredge meat in flour, pressing in as much as possible. Add meat to hot oil. Add salt and paprika. Stir meat until thoroughly browned, then add hot water, onion, garlic and bay leaf. Cover pot with lid and cook slowly until tender, about 45 minutes.
Cook first 4 ingredients for 3 minutes. Add last 3 ingredients. Mix well. Drop by tablespoons on wax paper and cool.
Beat eggs, milk, salt, sugar and vanilla. Pour on double layers of bread. Let rest 1/2 hour. Bake in 350° oven until puffed and knife inserted in center comes out clean.
Line pan with dried beef. Top with 6 to 8 boneless chicken breasts. Lay 1/2 strip of bacon over each piece. Mix sour cream and mushroom soup. Pour over chicken. Bake, uncovered, 3 hours at 250°.
Mix first three ingredients together. Drop small teaspoon size balls into powdered sugar. Place cookies on greased or sprayed cookie sheet and flatten a little. Bake at 350 degrees for 8 to 10 minutes.
Cream shortening and sugar. Add eggs and mix mashed bananas with fork. Add flour, soda and salt. Bake in a loaf pan at 350° for 1 hour.
Sift flour once, then measure. Add baking powder and sift three times. Beat egg whites stiff; fold in sugar and beaten egg yolks. Add water and vanilla, then mix in flour lightly. Line a jelly roll pan or shallow pan, 15 1/2 x 10 1/2-inch, with aluminum foil, then grease with shortening. Bake in medium oven at 350° for about 25 minutes. Generously sprinkle powdered sugar on a dry towel a little larger than the cake. Turn out the cake on towel, and while hot carefully roll cake and towel from narrow end. Let cool on wire rack about 30 minutes, then unroll cake and spread jelly on the cake. Roll up again without the towel.
Cook your meat. Then remove your meat and reserve 1/4 cup drippings. Heat and add flour. Stir continually until just begins to brown. Gradually add milk and water. Continue to stir. Add sugar, salt and pepper. Cook until desired thickness.
Cut raw turkey breast into serving size pieces. Wash thoroughly. Beat egg and stir in soy sauce. Dip turkey in mixture, then coat with cornflake crumbs. Bake in foil-lined shallow baking pan at 350°. Test for doneness after 45 minutes. Serve with additional soy sauce.
Mix all ingredients together. Put into glass pie pan or baking dish. Bake 20 minutes at 250°. Serve hot or cold, with crackers or garlic bread.
To one quart home-canned tomatoes, add salt and pepper to taste, butter and sugar. Mix and let come to boil.
Preheat oven to 350 degrees. Bake pie crust according to package directions, but cut baking time in half. In a large heavy skillet, over medium-high heat, cook ground beef until evenly brown; drain excess fat. Divide beans evenly into each pie shell, smearing over the bottoms and sides of partially baked shells. Spread a layer of ground beef over the beans, and top with the onion, crushed tortilla chips, and cheese. Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomatoes, sour cream and black olives.
Decorate pizza with vegetables as follows: steamed broccoli floret or grated carrots for hair and eyebrows, small mushroom for nose and olives for eyes, pepper for mouth and zucchini for cheeks. Or use different vegetables and your imagination. Cook pizza according to directions.
Combine in top of double boiler the cream cheese, mustard, Miracle Whip, confectioners sugar and onion. Stir until hot and well blended. Do not boil. (I put it in microwave.) Then add, with a folding motion, crabmeat and white wine. Pour into chafing dish. Serve warm with crackers as a dip.
Process in blender until sugar dissolves. Place in metal bowl and freeze until almost firm. Return to blender and blend again. Freeze until solid. Makes 3 cups.
Drain green beans and cook noodles as directed. Mix the beans, noodles and dressing together and heat in a medium saucepan on the stove.
Cook vegetables in microwave (no water) for 4 to 5 minutes. Brown chicken breast in a very small amount of oil. Chicken should be lightly battered in flour with salt and pepper. Dissolve 1 chicken bouillon cube in 1/4 cup water. Pour over vegetables after cooking in microwave. Top vegetables with browned breast. Cook covered at 350 degrees for 45 to 60 minutes.
Pesto: Combine the basil, garlic and nuts in the bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream. Shut off water; add the cheeses, pinch of salt and pepper to taste. Process briefly to combine ingredients.
Boil potatoes and carrots in skin (it helps to keep the vitamins). Let them cool and then peel them. Boil eggs and meat. Chop potatoes, carrots, eggs, meat and dill pickles into 1/2-inch squares. Add green peas and salt. Trust your own taste, everything must be in proportion. Stir mayonnaise only for the part of salad you are going to eat. It will keep better without it. Mix the salad and refrigerate for a while. If you want your salad a little tender, mix a part of mayonnaise with an equal part of sour cream. Bon appetit ! ! !
Place meat in bottom of casserole. Add remaining ingredients. Top with can of soup and water. Cover and bake at 350° for 1 1/2 hours.
Mix first 4 ingredients together and refrigerate overnight. In another bowl, mix the broccoli, raisins, peanuts and scallions together and refrigerate overnight. Cook bacon until crisp and crumble up. Toss all together 4 hours before serving and enjoy.
In 10-inch skillet, heat olive oil. Stir in remaining ingredients except tomatoes and croutons. Cook over medium heat, stirring occasionally, until peppers are crisply tender (6 to 8 minutes). Add tomatoes. Continue cooking 1 minute. Sprinkle with croutons; serve immediately. Makes 5 servings.
Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly until bouillon granules dissolve. Set BBQ sauce aside. Combine beef and next 5 ingredients, blend. Shape mixture into small loaves (makes about 6-8). Place on lightly greased 11 x 7 x 1 1/2 in baking dish. Spoon sauce over loaves. Bake 350° for 45 minutes.
Rinse beans twice. Discard any that look bad. Put in a 3-quart or bigger heavy pot. Add water, ham and sausage. Cook, uncovered, on medium heat. While beans are soaking, chop and add scallions, pepper, celery and onions. Then add thyme and bay leaves. When mixture boils, reduce heat and cover; cook for 3 hours, stirring every 20 to 30 minutes. Then, with wooden spoon, mash about 1/4 of the beans. If they don't mash up easily, continue cooking for another 1/2 hour. About 30 minutes before serving, season with a drop or two of Tabasco sauce. Don't use too much. Serve over cooked rice.
Preheat oven to 350°. Grease cookie sheets. Cream butter. Add sugar and beat until mixed. Mix in eggs and lemon flavoring. In a separate bowl, stir flour and baking powder together. Add flour mixture to butter mixture. Note: If batter is too dry to mix, add a bit of milk. Use hands to shape pieces of dough into a loop shape (or modified pretzel shape). Place on cookie sheets and bake 8 to 10 minutes or longer if bottoms are not browned.
In a small bowl beat cream cheese and milk until smooth. Stir in onions. Serve with crackers. Makes 1 cup.
With a small sharp knife, cut a small cross in the stem end of each tomato. Put the tomatoes in a single layer in a medium size saucepan. Add the oil and garlic and sprinkle with the salt. Saute over low heat until tomatoes are just heated through, about 5 minutes, stirring gently several times. Sprinkle with the parsley and serve hot. Serves 6.
In 3 qt. casserole, place raw meat, sprinkle with salt, add onion, celery, and carrots. Sprinkle with sugar and tapioca. Pour V8 juice over all. Cover tightly with foil if casserole dish does not have a lid. Bake 4 hours at 250 degrees. You may also cube 3 or 4 small potatoes and put in with the vegetables.
In a large skillet, brown chicken in oil until golden brown. Add onion and garlic. In a small bowl, combine all other ingredients except mushrooms, pepper and tomatoes. Pour this over the chicken. Stir occasionally and let simmer for 30 minutes. Add fresh vegetables and cover. Let simmer for about 30 minutes more. Serve immediately with rice, pasta or bread. Also tastes great! (Be sure to remove bay leaf after cooking.)
Mix all ingredients together. Pour into baking dish. Bake for 25-30 minutes in 350 degree oven.
Note: Makes 2 dozen cookies. Can substitute chopped dates or raisins for the chocolate chips in these cookies.
Combine salad dressing and mustard. Place remaining ingredients in salad bowl. Add dressing. Toss carefully until well blended. Chill 30 minutes before serving.
Mix together lime jello, hot water, 1/2 cup drained pineapple juice, cream cheese, sugar, nuts and vanilla. Add 7-Up last. Pour into mold. Refrigerate until firm; unmold and serve. Garnish as desired.
Cream the first four ingredients together. Add remaining ingredients. Mix well. Bake in a greased and floured pan at 350° for 20 or 30 minutes. Bake in 9 x 13-inch pan or larger.
Cook onion and garlic over medium heat with oil in Dutch oven until soft. Stir in zucchini, squash, bell pepper, basil, salt and pepper. Cook over medium heat for 8 minutes. Stir often until vegetables are tender. Add remaining ingredients. Heat mixture to a boil over medium heat, stirring often. Cover. Reduce heat to low and let simmer 25 to 30 minutes. Serves 6.
Peel, core and slice apples. Add enough water to cook soft. blend in blender until smooth. Add all ingredients and cook at least 2 hours on slow burner. Stir frequently to prevent burning. Pour into sterilized jars to within half inch of top. Put on caps and screw band tight. Process in boiling water bath for 10 minutes.
Melt butter. Add 2 cups sugar and stir until golden brown. Add pecans and pour out on cookie sheet. Stretch it thin.
Saute onions and green peppers in oil or bacon fat. Peel and cut eggplant into 1/2-inch cubes. Heat in small amount of water in covered pan about 5 minutes; stir occasionally. Drain. Add tomatoes. Add bread cubes until some juice is taken up. Add onions and peppers. Mix in cheese cubes. Sprinkle with garlic salt, salt and pepper. Put into casserole dish. Add Parmesan cheese on top. Bake for 30 minutes at 350°.
Preheat oven to 350°. Grease three 8-inch cake pans. Line bottoms with wax paper. Grease and flour paper. Heat milk and coffee in small saucepan until small bubbles form around edge. Add to cocoa and whisk until smooth. Whisk in sour cream. Cool. In a medium bowl. combine flour, baking soda, baking powder and salt. Beat butter in mixer bowl until light. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. At low speed, gradually beat in dry ingredients alternately with chocolate mixture, beginning and ending with dry ingredients. Beat at medium speed 2 minutes. Pour into prepared pans. Bake 25 minutes, until top springs back when lightly touched. Cool in pan on wire rack 10 minutes. Invert cakes onto rack. Remove paper and cool complete, right side up.
Scald milk and add butter to melt. Put corn in large mixing bowl and add dry ingredients. Mix well. Add eggs and again mix. Slowly pour in milk. Stir to mix. Bake in 2-quart shallow baking dish (that has been well greased) for 35 minutes or in a deeper dish for 1 hour at 350°.
Mix sugar, butter, cinnamon and chopped nuts together, then set aside. That's the topping. Mix rest of ingredients together; pour into greased 9 x 13-inch pan, then add topping. Bake 45 to 50 minutes at 350° (325° if glass dish).
In a bowl, combine pork, ham, crumbs, eggs and milk. Shape into 12 ovals, using 1 cup of mixture for each. Place in an ungreased 15 x 10 x 1-inch baking pan. Combine brown sugar, water, vinegar and mustard; pour over loaves. Bake, uncovered, at 350° for 1 hour and 15 minutes, basting every 15 to 20 minutes. Place the loaves on a platter and spoon some of the sauce over them. Yield: 12 servings.
Brown beef and onions in butter; do not drain. Add spices (can adjust to taste). Add rice and brown for a few minutes, mixing well. Add chicken broth, water or combination of both (2 to 2 1/4 cups per cup rice). Bring to a boil and cook over very low heat until rice is done, stirring once or twice. Serve with tomato and cucumber salad and plain yogurt.
Mix soup, mayonnaise, milk and curry powder and warm on top of stove. Put chicken, broccoli and cheese in 9 x 13-inch pan. Pour mixture over this and top with French onions. Bake at 350° for 45 minutes.
Note: Bridgeford bread is frozen dough. Thaw loaf in fridge the night before you plan to make Sausage Bread.
Combine all ingredients except tomato sauce in heavy skillet. Cook until meat loses its pink color and onion becomes transparent. Add tomato sauce and simmer 30 minutes to an hour. Put with one can pintos and 1 can kidney beans. Brown meat and add other ingredients and simmer on low all day in crock-pot.
Cook linguine. When cooled add vegetables, dressing and seasoning. Mix and refrigerate. Can add any variety of vegetables.