HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix pulverized laundry starch with cold water. Pour in boiling water and stir quickly. Cook the mixture over low heat about 3 minutes until the surface becomes glossy. Remove from heat and add soap flakes and glycerin as a preservative. Place the mixture in small jars and color with a few drops of different vegetable dyes.
Mix everything together. Cover. Bake 1 1/2 hours at 350°. (Double for 6 to 8 people.)
Combine all ingredients except eggs, mixing well. Beat eggs and fold into mixture. Pour into buttered baking dish. Bake at 325° for 45 minutes, until lightly browned and firm in the center.
Combine yeast, water, salt and sugar. Add to flour and combine thoroughly. Knead 8 to 10 minutes. Cover and let rise 1 to 2 hours; covered with damp cloth. Punch dough down; divide in two equal parts. Grease two 15 x 9 x 1-inch pans with vegetable oil and lightly sprinkle cornmeal on pan. Pat out dough in pan or roll out and place in pan.
Dice and peel apples. Add sugar, raisins and walnuts. Let set until rest is mixed. In bowl, mix eggs, oil and vanilla. Beat well, then add flour, soda, cinnamon and salt. Stir egg mixture into apple mixture. Stir well by hand. It's very thick. Bake at 325° for 30 minutes. Can sprinkle cinnamon and sugar on top.
Saute eggplant in oil, about 7 minutes. Add onion, garlic and pepper. Saute 3 additional minutes or until tender. Combine tomatoes, tomato juice and herbs. Add to the eggplant mixture. Cover and simmer for 1/2 hour. Serve over spaghetti.
Mix sugar, butter and milk. Bring to boiling point and let boil gently for 9 minutes, stirring occasionally. Stir in chocolate chips, nuts, vanilla and marshmallow cream until melted over low heat. Pour into 9 x 12-inch buttered dish. Let cool and cut into squares.
Brown beef and onion, then all other ingredients. Cook as you would any other kind of vegetable soup.
Cook carrots in water with bouillon cube until almost done. Drain and save liquid. Coarsely mash carrots. Add crushed crackers, onion, butter and 2/3 cup reserved liquid. Mix well. Place in a small buttered baking dish. Cover with grated cheese. Bake at 450° for 15 to 20 minutes. Serves 6 to 8.
Tear up angel food cake into small bite sizes. Put into a 13 x 9-inch cake pan. Mix pudding according to directions on box and pour over cake pieces. Chill for 2 hours. Put Cool Whip on top of pudding and chill for 1 hour. Add cherries on top of Cool Whip and chill for 2 hours.
Preheat oven to 350°. Spray 13 x 9-inch baking pan with cooking spray.
Combine all ingredients and beat. Bake at 300° until cake springs back when touched.
Boil beans for 1 1/2 hours. Drain. In a roaster, add beans, brown sugar, dry mustard, catsup and pancake syrup. Mix together, then put in ham hock. Bake at 350° for 4 to 5 hours until beans are soft. Add more water and sugar as necessary. Can take ham hock after baking and break up the meat and put in the beans.
Beat eggs; add corn, corn bread mix, sour cream and margarine (slice margarine into mixture). Mix well. Bake at 350° in glass dish or 325° in pan. Bake 1 hour or until top is brown.
Melt butter in a large saucepan; stir in flour until smooth. Cook over low heat, stirring, for about 2 minutes. Gradually whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils. Reduce heat to low and cook for about 10 minutes, stirring frequently, until thick and smooth. Season with mustard, salt and red pepper.
Boil water with salt, red pepper, chili powder, puree and ketchup in large pot. Fry meat until well browned. Fry onions; mix together. Add meat to large pot. Simmer 2 hours. Add hot dog sauce, chili beans and cooked spaghetti. Simmer a few more minutes. Stir occasionally. Serve with crusty, buttered bread.
Combine all ingredients and fold into Cool Whip. Let set and chill 4 to 5 hours or overnight.
Mix well. Pour in loaf pan. Bake for 1 hour at 350°.
Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Sift together flour, soda, salt and baking powder. Add to creamed mixture, blending well. Stir in oats, coconut and sunflower seeds. Chill dough. Shape into 1-inch balls. Place 2 1/2 inches apart on lightly greased cookie sheet. Bake at 350° for 10 minutes. Cool on racks. Makes 3 dozen cookies.
Arrange in layers in a casserole. Bake at 350 degrees for 2 hours or until pork chops are done.
Butter 9 x 13-inch pan. Line with crackers. Pour 1/2 of pudding mixture over crackers. Add another line of crackers. Pour rest of pudding mixture over crackers. Top with another line of crackers and squeeze chocolate syrup on top of crackers.
In a bowl, toss together the first 6 ingredients until thoroughly mixed. Beat together remaining ingredients and stir into fruit and nut mixture. Place in a buttered 10-inch porcelain baking dish and bake in a 350° oven for 30 minutes or until top is beginning to brown. Serves 8. Good with chicken, turkey or pork.
Cream shortening with molasses. Add beaten egg. Mix all dry ingredients and add to creamy mixture. Add milk and vanilla. Beat to a stiff dough. Roll out to thickness of pie dough. Cut out with a scalloped pie pan. Place rounds of dough on a cookie sheet. Bake at 375° for 12 to 15 minutes. Put together with sweetened applesauce.
Bake brownies according to box directions. Cool. Mix Cool Whip with the pudding mix. Add 1/2 cup toffee bits. Spoon on top of brownies. Sprinkle with the remaining toffee bits.
Combine first 8 ingredients into a large bowl. Shape into 2 (7 1/2 x 4-inch) loaves. Place on lightly greased rack in broiler pan (or glass Pyrex dish). Bake at 350° for 40 minutes.
Pour popped corn into a large bowl; set aside. Microwave on High the butter in uncovered 1-cup glass measure for 1 to 1 1/4 minutes or until melted. Stir in dip mix. Drizzle butter mixture over popped corn. Toss lightly to coat evenly. Makes about 16 cups.
Preheat oven to 350°. Mix first 3 ingredients together. Spread in 8 x 8-inch ungreased pan and bake for 20 minutes. Mix next 4 ingredients. Add flour and baking powder to mixture. Pour this over crust and bake for 25 minutes. Remove from oven and sprinkle with powdered sugar while warm. Cut into 1 or 2-inch bars when cold.
Beat eggs. Add oil, sugar, vanilla, grated zucchini and nuts. Set aside. Sift together flour, soda, salt and cinnamon. Add to the liquid mixture. Stir in until well blended. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 to 50 minutes.
Boil shrimp until pink (don't overcook). Saute onion and bell pepper in 1 1/2 sticks oleo. Add soups and Minute rice. Cover with foil paper and cook 20 to 30 minutes.
Bring sugar, syrup, milk and salt to boiling point, stirring constantly. Cook to soft ball stage. Remove from heat. Cool; beat until stiff. Add vanilla, butter, fruit and nuts. Pour into buttered dish.
Boil milk and sugar for 3 minutes. Add peanut butter and cream well. Roll crackers fine and add to other mixture. Drop by teaspoonfuls on wax paper.
Mix all ingredients and beat on medium speed with mixer. Press into a greased pan. Bake at 350° for about 15 or 20 minutes or until set and slightly browned. Ice with any chocolate icing. Do not overcook or they will dry out.
Combine sugar, evaporated milk and butter in saucepan. Cook over medium heat, stirring occasionally, until mixture reaches a full boil. Remove from heat; add semi-sweet chocolate (broken into pieces), stirring until melted. Beat in eggs and vanilla. Add flour, baking soda and salt; mix until smooth. Blend in nuts. Pour into buttered 9-inch square pan. Bake at 325° for 30 to 35 minutes or until brownie begins to pull away from sides of pan. Cool; frost if desired. Cut into squares.
Combine all ingredients in a medium saucepan. Bring to a boil. Cover and reduce heat, simmering for 10 to 12 minutes until vegetables are tender. Yields about 6 servings.
Spread 1 bag crushed Doritos in bottom of a buttered casserole dish. Over this spread 3 cups of diced chicken. Mix together cream of chicken soup, mushroom soup, bell pepper, onion and pimentos. Spread on chicken. Add Ro-Tel tomatoes. Cover with grated cheese and bake in 350° oven for about 30 or 40 minutes.
Mix tuna, cheese and onion. Pour into baked pie shell. Stir together eggs, mayonnaise and milk. Mix lightly into pie shell. Bake at 375° for about 50 minutes.
Grate cheese. Mix with other ingredients. Form into large ball. Wrap in foil. Store in refrigerator for 2 or more days to age. Roll in pecans just before serving.
Mix squash or corn, sugar, salt, pepper and eggs. Mix well, causing mixture to become juicy. Add flour and baking powder. Drop (like pancakes) into hot oil. Cook about 10 minutes on each side.
Melt the butter in a pot. Add the onion and cook slowly until limp. Stir in the flour and continue to cook for 3 minutes, stirring. Slowly add the seasoned stock and milk and heat to the boiling point, stirring frequently. Stir in the cheese and paprika and whisk until the cheese has melted and the soup is very hot.
Brown beef in oil. Add onions, tomatoes, tapioca, broth, seasonings, 2 1/2 teaspoons salt and 1/4 teaspoon pepper. Bring mix to a boil. Add vegetables and pour into a roasting pan; cover. Bake at 350° for 3 hours or until meat is tender. Makes 6 to 8 servings. Top with sour cream, if desired.
After water comes to a boil add tea bags and let set for 15 minutes, While this is setting add sugar to a gallon container. Pour tea over sugar and stir until it is dissolved. Add cold water to finish the gallon of tea.
Combine cabbage, pepper and onion. Pour sugar over and set aside. Combine salt, dry mustard, celery seed and vinegar in a saucepan and bring to a boil. Pour over cabbage and stir. Let refrigerate overnight. Serves 12 and will keep a week. Recipe can be cut down 1/2 or 1/4.
Melt 1 stick of butter. Pour melted butter over cake mix; mix thoroughly. Spread pie filling on the bottom of an 8-inch round baking pan. Pour cake mix over the top of pie filling. Bake in oven at 350° for 20 minutes, or until light golden brown.
Place chicken in pan skin down. Combine juice with soy sauce, and pour over chicken. Put in oven at 350 degrees for 30 minutes. Turn chicken over and bake 30 minutes. Save peaches for a cobbler.
Beat margarine and sugars until fluffy. Add egg and vanilla. Beat. Add flour, soda, salt and spices. Mix well. Stir in oats. Drop by teaspoonful on ungreased cookie sheet. Bake 8 to 9 minutes at 375°. Makes 4 1/2 dozen.
Cream together cream cheese and confectioners sugar. Fold in Cool Whip, then fold in pinched up angel food cake. Pour into 13 x 9-inch pan. Top with strawberry glaze and strawberries (mix and pour over cake).
Put broccoli in 11 x 7-inch baking dish. Melt 1 stick of margarine in saucepan. Add flour and milk. Cook until thick. Add bouillon cubes. Stir until dissolved. Pour over broccoli and work through with a fork. Mix 6 tablespoons melted margarine, stuffing and water. Spread over broccoli. Bake at 350° for 30 minutes.
Saute green peppers, onion and pimento in oil until onion is soft. Stir in tomato paste, olives, cheese, bread crumbs, salt, chili powder and pepper. Remove from heat. Spread thin layer of mixture over each steak; roll up and fasten with wooden picks. Place, seam side down, in a shallow baking pan. Stir water into remaining tomato mixture. Heat to boiling, then pour over steaks. Bake in a 375° oven for 45 minutes, or until meat is tender.
In medium skillet, saute chopped peppers in margarine until done. Add tomato sauce, bouillon and spices. Bring to a boil and simmer for 5 minutes. Remove from heat and add rice. Simmer for 5 minutes. Mix well and serve.
Melt margarine in large sauce pan. Add flour, salt and basil. Stir until thick and comes to a boil. Add chicken. Cheese mixture consists of cottage cheese and egg. In 9x13 pan, layer chicken mixture, then noodles, then cheese mixture, spinach, Mozzarella cheese. Repeat layers. Last layer should be chicken. Cover with Parmesan cheese. Bake at 375° for 45 minutes.
Shape meat into 12 thin patties. Cover 6 patties with cheese, onion and 6 remaining patties. Pinch edges to seal cheese. Place meat on rack of broiler pan. Broil on both sides to desired doneness. Spread bottom half of roll with sandwich spread or relish; cover with lettuce, tomato, patty, sandwich spread or relish and top half of roll. Makes 6 good size sandwiches.
Mix well and spoon into greased muffin tins. Bake at 350°.
One can of biscuits makes 10 pizzas (small). Roll out each biscuit flat. Spoon sauce on dough. Top with your favorite pizza toppings. Bake like you would the biscuits. Makes great pizzas.
Combine first 4 ingredients with cheese, soup, milk and eggs. Bake in 350° oven for 1 hour.
Drain one jar artichoke hearts and use juice to saute onion and garlic. Chop hearts and add to sauteed mixture. Beat eggs in bowl; add bread crumbs, salt, pepper, oregano, pepper sauce and parsley. Add sauteed mixture. Mix well; add cheese. Bake at 325° in 7 x 11-inch baking dish for 30 minutes. Let set 2 hours before cutting into squares. Cut into 1-inch squares to serve as an appetizer or larger squares to serve as a vegetable. May be served hot or cold.
Beat sugar and cream cheese together. Add rest of ingredients and mix well. Pour into a small pumpkin that has been cleaned out. Serve with gingersnaps.
Drain artichoke hearts and chop in small pieces. Add remaining ingredients. (Add Tabasco only if you like spicy dip and mix.) Put in 1-quart casserole dish or large pie plate. Bake at 350° for 25 minutes. Serve warm with crackers or chips.
Combine first 6 ingredients in a large bowl. Rub into ribs and let stand 15 minutes. Place onion, celery and parsley in roaster. Add bay leaf, ribs, and rest of seasoning. Add chicken broth, wine and Worcestershire sauce. Cover; roast at 350° for 2 1/2 hours.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes.
Mix together ingredients. Place in loaf pan. Bake for 1 hour at 350°. Top with tomato sauce.
Pare and cook potatoes as usual, adding salt. Drain and whip them. Whip in cream cheese and sour cream. Place in casserole, cover and place in refrigerator until ready to cook. Spread with butter and paprika. Bake at 350° for 30 minutes. Great for the holidays when time is limited.
Melt cheese and mix with sausage and bisquick. Take hands and mix well. Roll in little balls and bake in 325° oven for 15 minutes or until done.
Toss together all ingredients except bean sprouts and cheese. Cover and chill overnight. Before serving, stir in bean sprouts. Sprinkle with cheese. Serves 10 to 12.
Mix drained beans and corn in casserole. Combine soup, sour cream, cheese, onion and salt and spread over vegetables. Mix melted butter with crushed Ritz crackers and almonds. Spread on top and bake for 30 to 40 minutes at 350°. Serves 6 to 8.
Cook squash and onions on top of stove until tender. In a mixing bowl, stir milk, margarine and eggs until well mixed. In a large casserole dish, put one layer of drained squash and onions on bottom. Shake one pack of crackers on top of squash; shake 1 pack of cheese on top of crackers. Then pour half of liquid mixture on top of cheese. Repeat one more layer the same way. Cook in oven for 30 minutes or until brown. Serves 8 or 9.
Beat 4 egg yolks. Add chocolate, water and powdered sugar and cook. Let cool. Add nuts, egg whites and whipped cream. After cooking and cooling, line mold with crushed wafers. Add mixture and cover with wafers. Chill 12 hours.
Cook meat and spices. Stir together yogurt and flour. Stir into mixture. Serve over noodles.
Fry hamburger. Add half taco seasoning to hamburger after fried. Mix everything else together. Add rest of seasoning.
Saute chopped onions and celery in butter until melted. Add seasonings and meat. Simmer 10 minutes. Add evaporated milk. Simmer 10 minutes. Add cheese, Velveeta and Parmesan cheese. Cook until thickens. Serve over noodles.
Roll out pie crust and put in an 8 x 12 oblong pan. Mix flour, sugar and nutmeg in a small bowl. Pour over the strawberries and toss to coat. Pour into dish lined with the pie crust. Pour in water. Dot with butter. Roll out remaining pie crust and crisscross in strips over the strawberries. Bake at 400° for 40 minutes or until top is brown and juice bubbles. Cool before cutting.
Cook rice according to directions. Combine first 7 ingredients. Mix mayonnaise, salt, cream and Worcestershire together. Combine with seafood mixture and cooked rice and place in 2-quart greased casserole. Sprinkle with bread crumbs and bake at 375° for 35 minutes. Serves 8 to 10.
Chop cabbage, pepper and onion together; set aside. Bring vinegar, sugar, salt, turmeric and mustard to a boil. Pour over the cabbage, pepper and onion and mix well. Put in refrigerator and chill 3 hours or overnight.
Dissolve jello in hot water. Add sugar, then remaining ingredients (except ginger ale). Freeze. Remove 2 hours before serving. Add ginger ale just before serving. Serves 35.
Mill almonds dry in liquefier until powdered. Add remaining ingredients and thoroughly liquefy. Add ice water or ice and water to make a total of 1 quart and blend. Yields 1 quart.
Mix all ingredients. Form into 4 patties. Broil on each side until brown. Less calories than frying.
Cut zucchini into inch slices; sprinkle with flour and fry in olive oil until light brown. In greased casserole, place 1 layer of fried zucchini; sprinkle with Parmesan cheese and add a little of the sauce. Cover with thin layers of Mozzarella and repeat procedure until zucchini and other ingredients are all used, ending with Mozzarella. Bake in moderate oven, 375°, for 30 minutes. Serves 4.
First Layer: Mix flour, 1/2 cup chopped pecans and butter and press in baking pan. Bake at 375° for 15 minutes. Cool.
Mix all ingredients together and put in buttered 2 1/2-quart baking dish. Top with cheese and bake at 350° for 40 minutes. Sprinkle with paprika.
Mix all together and place in a casserole dish. Bake 45 minutes to 1 hour at 350°. Serves 12.
Mix all 3 ingredients and pour in 9 x 13-inch baking dish.
Prepare zucchini by scooping out pulp, leaving 1/4-inch shells; mince pulp. Melt butter in skillet and saute pulp and onion until tender. Squeeze water out of spinach. Add to zucchini mixture. Keep warm while making sauce.
Peel and slice potatoes. Put in a 9 x 13 pan and cut butter on top. Sprinkle sugar and salt on top. Cover with Reynolds Wrap and cook in oven until sugar melts, about 30 minutes. Uncover pan and cook until juice is thick and potatoes are candied.
Wash okra thoroughly and cut off the stems. Blanch pods by submerging in a pot of rapidly boiling water for 1 to 2 minutes. Drain and pat dry. Slice okra crosswise into 1-inch pieces. Heat the butter and garlic (if used) in a large skillet over medium heat and saute the okra. Stir frequently for 5 minutes or until nice and brown. Season with salt and pepper to taste and serve.
In large saucepan, mix all ingredients. Bring to a boil; reduce heat. Cover and simmer 40 to 45 minutes.
Grease a 9 x 12-inch cake pan. Cut off bread crusts. Layer 1/2 of the bread (cover the entire bottom of pan), chicken, mayonnaise, cheese and then cover with the other half of the bread. Beat together the eggs, milk and salt. Pour over the layers. Cover the pan tightly with foil. Refrigerate all day or overnight. Just before baking, spread with soup and mushrooms. Bake, uncovered, 1 hour at 300° to 325°.
Combine flour, cocoa, sugar and baking soda. Mix well. Add prune puree, chocolate syrup and vanilla; mix well. Stir in chips. Spray baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of dough on sheet. Bake at 350° for 10 minutes.
Preheat oven to 350°. Evenly cover the bottom and sides of a 9 inch deep dish pie plate with the ready to bake brownies, forming a crust. Bake for 20-25 minutes. In a large bowl, beat cream cheese, sugar, peppermint extract and green food coloring with an electric mixer until smooth. Fold in the whipped topping then spoon into the crust. Cover the pie and chill for at least 4 hours before serving.
Mix cream cheese, sugar and vanilla at medium speed with mixer until well blended. Add eggs and blend again. Stir in 3/4 cup chips. Pour into pie crust and sprinkle top of mixture with remaining 1/4 cup chips. Bake at 350° for approximately 40 minutes or until center is almost firm. Cool and refrigerate at least 4 hours, overnight is fine. Garnish with additional chips and/or chocolate Cool Whip.
In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water. Set aside to get syrupy. Combine sugar and milk. Heat until sugar is dissolved. Mix Knox gelatine and water and heat until dissolved. Combine milk mixture with Knox gelatine mixture and add vanilla. Gradually mix in sour cream. In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used. Each layer should be nearly firm before adding the next layer.
In mixer or by hand, beat sugar and butter/Crisco until smooth and lemon colored.	Add egg yolk, one at a time, add sour cream (optional), add flour, fold in egg white (do not overbeat, only beat for about 1 minute). Cook in cake pan that has been wiped with small amount of Crisco or floured, line with wax paper, bake 1 hour at 350° or until toothpick comes out clean, cool on rack (about 10 minutes) covered with clean dish towel. Remove and allow to cool completely covered with towel. Use your favorite icing.
Mix all ingredients until thin. Place cleaned shrimp, split up back and deveined, in the mixture. Remove 1 at a time, roll in flour and drop in hot cooking oil. Cook to light brown.
Do not dilute juices. Put partially thawed juices in bowl; stir in chilled Sprite. Serves 25.
Mix first 3 ingredients together, dry. Add boiling water and microwave 2 minutes. Let cool and add 8 ounces Cool Whip, fold in 1 small can mandarin oranges and chill overnight.
Cream shortening. Add sugar and cream well. Add beaten eggs and milk. Sift dry ingredients and add to mixture. Stir in currants. Roll on lightly floured board to 1/4-inch thickness. Cut with cookie cutter or biscuit cutter. Bake on ungreased griddle. Turn when brown. Turn only once. Using electric frypan set at 300°, fry for 5 minutes on each side.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Prepare cake mix according to box directions. Bake as directed. Cool for 5 minutes. Poke holes with wooden spoon handle over top of cake, 1-inch apart. Spoon Eagle Brand milk into holes. Warm hot fudge sauce in microwave until soft. Spoon into holes. Wait 30 minutes. Mix crushed Heath bars and Cool Whip and spread on top. Cover and refrigerate.
In hot oil, brown pork chops and onion for about 10 minutes. Spoon off fat. Stir in soup, apple juice, celery and thyme. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Serve over noodles. Serves 6.
Cream sugar and butter; add eggs and beat well. Add milk and flour, sifted with soda, baking powder and salt. Add vanilla. Mix and drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 minutes or until brown.
Mix well and make balls the size of walnut. Press down and bake on greased cookie sheet for 10 to 15 minutes in 375° oven. Makes a lot of cookies and very delicious.
Dissolve the red jello in 1 1/2 cups hot water. Dissolve the lime jello in 1 1/2 cups hot water. When cool, add the drained pineapple, 1/2 to each of the jello mixtures. Bring the pineapple juice to a boil. Dissolve the Knox gelatine in 1/4 cup cold water, add to the pineapple juice and stir until thoroughly dissolved. When pineapple juice is cool, add the cream cheese and thoroughly blend. Pour the raspberry gelatin into an 8-inch mold, chill until firm. Add the pineapple-cream cheese mixture, chill until firm, add the final layer of lime gelatin and chill until firm.
Mix all the ingredients and press down in a 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes.
Combine ingredients. Mix well. Form into 4 to 6 patties. Broil, or place in greased shallow baking dish and bake at 375° for 30 minutes.