HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add vinegar to milk. Cream sugar and shortening. Add milk mixture. Add egg and molasses; add rest of ingredients. Beat until thoroughly mixed. Drop by teaspoons on baking sheet. Bake in 350° oven about 15 minutes.
Put crushed graham crackers in a big bowl and add marshmallows, coconut and chopped nuts. Heat the sugar, eggs, butter and vanilla over low heat; cool. Pour over first mixture, then into cake pan and pat down with a spoon. Put in refrigerator. Cut into bars. They are better if stored a day before using.
Spread spinach in greased 8 x 12-inch casserole. Place chicken breasts on top in single layer. Mix mayonnaise, chicken soup, curry and lemon juice and spread over chicken. Sprinkle with cheese and bread crumbs. Bake at 350° for 1 hour.
Mix oil, sugar and vanilla; add eggs, one at a time. Sift together dry ingredients; add to oil mixture alternately with carrots. Add nuts and raisins. Bake in a greased pan at 350° for about an hour.
Mix all ingredients. Drop by tespoon 2 inches apart on greased cookie sheet. Bake at 400° 10 to 12 minutes, or until lightly brown.
Blend cream cheese and mayonnaise. Add remaining ingredients. Mix well. Best if made a day ahead.
Glaze bell peppers and green onions. Mix rest of ingredients with chicken juice and milk that have a total volume of 2 1/2 cups. Heat gently and serve over rice, noodles or toast.
Cook rhubarb according to package directions. Add gelatin and stir until dissolved. Add 1 cup juice and bring to boil. Boil 5 minutes. Cool and add 1 cup juice, apples and pecans. Refrigerate. Serve with dressing.
Melt oleo and saute onions; do not brown. Add eggs, milk, cracker crumbs, salt and pepper. Pour into greased casserole, top with cheese. Bake at 350° for 45 minutes or until it bubbles in the middle.
Mix liquor, juice, and lemonade. Chill. add carbonated beverages. Add a few drops of red food coloring. Add ice and cut up fruit.
In large saucepan, combine onions, garlic, water, potatoes and carrots; bring to a boil, cover, and simmer for 20 minutes or until vegetables are tender. Add all beans (if pinto beans are not available, can substitute a can of the other beans called for), oregano, basil, and salt and pepper to taste. Simmer for 5 to 10 minutes to blend flavors. Makes 12 servings (1 cup each).
Combine ingredients. Pour into pie shell. Bake at 450° for 10 minutes. Reduce heat and cook at 350° for 35 minutes or until firm.
A 1 1/2 to 2-gallon kettle is suggested. Add equal amount water to tomatoes. Cook at medium temperature. Brown beef and onions in shortening; put in kettle. Add crushed bay leaves and all other seasonings, except coriander. Bring to a boil; reduce heat to simmer for 2 1/2 to 3 hours. Add coriander 1/2 hour before chili is finished. Add water as needed. Mix 3 to 5 heaping tablespoons flour with cold water or tomato juice. Blend well. Add to chili toward end of cooking time. Stir thoroughly, when adding flour mixture. Chili should be made a day in advance of the eating time.
In a large pot, fry rice in butter until brown. Add all of the ingredients and bring to a boil. Drop heat to low. Cover and simmer approximately 20 minutes or until done. Serves 4.
Mix first 3 ingredients and press to bottom of 9 x 13 ungreased cake pan. Scatter chocolate morsels over this mixture. Spread coconut over top of chocolate morsels. Sprinkle nuts on coconut. Drizzle condensed milk over top of nuts. Bake at 350° for 25 minutes until lightly brown at edges.
Mix all ingredients well. Form 2 logs; roll in pecans. Serve with crackers. Freezes well for later use.
Place cucumbers, onions and tomatoes in a large salad bowl. Combine remaining ingredients; pour over the vegetables and refrigerate at least 2 hours. Serves 8 to 10.
Mix salt, pepper, chili powder and flour. Layer potatoes, topped with flour mixture, cheese and butter. Add hot milk to cover mixture.
Blend margarine, sugar, coconut, milk and flavoring well. Wrap 1 teaspoon mixture around each cherry and roll in graham cracker crumbs. Chill one hour. Cover and store in refrigerator. Yields 18.
Place small amount of oil or shortening in a large skillet. Add sliced zucchini. Add chopped onion and cook until tender. Add browned ground beef and stewed tomatoes. Cook until dry, cover with mozzarella cheese and serve hot.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in enough additional flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch pans that have been greased and sprinkled with corn meal. Cover; let rise in warm area for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. Recipe yields 2 loaves, 16 slices per loaf. To serve, slice and toast.
Combine and bake at 350° for 1 hour, covered. Uncover and brown for last 15 minutes.
Beat eggs & milk, add sugar, nutmeg and cinnamon. Place this in an 8 inch square glass cake dish. Add vanilla.	Add your bread pieces, coconut, raisins and salt. Do not put too much bread in that it takes up all the milk. Do use your crust. On top add more coconut and sprinkle nutmeg only. Bake at 350° for 1 hour.
Mix in order listed. Grease baking dish. Bake at 350° for 35 minutes.
Prepare according to package directions the cornbread mix. Add 1/3 cup grated Parmesan cheese. Place in a well-greased Dutch oven. Sprinkle over top 3/4 cups nuts, another 1/3 cup Parmesan cheese and 1/2 teaspoon garlic salt.
Mix all together. Chill. Let stand a while to draw juice from fruits. Serve well chilled.
Have a large steak and pound on both sides with a meat hammer. Sprinkle with salt, pepper and flour.
Completely drain the whey (liquid) off the cottage cheese with a strainer. Allow to drain until no liquid is left. Cream the butter into the sugar and the egg yolks, mix well. Stir in the vanilla, mix well. Place a dish towel in a souffle dish and pour in the cheese mixture. Fold the towel over the mixture and place weigh down with a heavy object. A small plate that fits inside the dish works well with a large can used for a weight. Refrigerate for 24 hours and drain off any excess liquid. Unwrap the cheese and garish with apricots, raisins, nuts or other dried fruit of your choice. You can slice this into small slices if you desire.
Trim the greens from the beets. Bring 2 inches of water to a boil in a heavy saucepan; add the beets. Reduce the heat and simmer until the beets are tender, about 35 to 40 minutes. Do not let them become mushy. When tender, drain them and allow to cool. Peel and slice; set aside.
Put everything	except	gelatine and extract in large pan. Soak gelatine in water. Cook and stir all time until crackles when tested in ice water. Take off stove, squeeze all water out of gelatine and put gelatine in and stir. Then pour in buttered platters and cool until you can handle. Pull and put in extract and coloring (if wanted). Cut in chunks with scissors. Makes about 5 pounds.
Saute ground beef, onions, peppers, olives and celery. Add mushroom soup, tomato soup and tomato paste. Season to taste. Simmer about 1/2 hour.
Cut X in top of roast. Put a clove of garlic in each 4 sections. Sprinkle with sweet basil and oregano. Brown in a little oil in a big heavy pan on both sides. When brown, add onion soup mix, beef bouillon cube, water and beef broth. Can add a little more water or broth, if needed. Simmer for 4 hours. Remove, cool and slice thin. Put back in broth and simmer 1 more hour. Cool, put in containers and freeze. Serve on hoagie buns. Can do 2 roasts at one time.
In large pan, place potatoes, carrots, celery and onions. Add enough water to cover vegetables and salt to taste. Cover and boil until tender. With potato masher, mash the vegetables in the cooked liquid. Saute 1/4 pound butter and 1/2 cup chopped onion until tender. Add 2 tablespoons flour and make roux. Add chicken broth and flour mix to vegetables. Simmer for 15 minutes. Add parsley.
Cream together sugar, eggs and butter. Put soda in buttermilk and add to mixture. Sift flour, cocoa and spices together. Combine these ingredients to mixture, then add nuts, raisins, jam and pineapple. Beat well. Makes three 9-inch layers. Cook at 350°.
Break angel food cake into bite size pieces and place in a 9 x 13-inch dish. Prepare pudding per instructions on box. Spread layer of pudding. Spread layer of Cool Whip. Top with coconut. Repeat as directed for second layer.
Cream sugar, butter and cocoa. Add 1 egg at a time. Add vanilla. Add flour, about 1/3 cup at a time. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Leave cream cheese out at room temperature until soft. Mix with mayonnaise, chopped nuts, olives, olive juice and pepper. It will be quite soft. Keep in jar and refrigerate. Keeps well.
Preheat oven to 350°. Combine all ingredients except ketchup in large bowl. Place in shallow, ungreased baking pan and with wet hands, shape into a loaf. Spread ketchup over top. Bake 1 hour or until brown.
Heat oven to 450°. Place fish steaks in rectangular baking dish. Sprinkle with salt. Place dill weed sprigs, lemon slice and peppercorn on each. Pour wine over fish. Bake, uncovered, 20 to 25 minutes or until fish flakes with fork.
Heat oil and saute onion. Add meat until brown. Heat to boiling; cover and simmer 1 hour. Brush inside of pumpkin with butter, salt and pepper. Place in Pyrex pan with water. Bake at 350° for 1 hour. Stir in corn and marjoram.
Cut round steak into bite size pieces and brown. Add all ingredients, except rice, and let simmer for 30 minutes on low. Serve with rice.
Mix dry pistachio pudding mix with all other ingredients. Store in refrigerator until ready to serve.
Preheat the oven to 400°. Coat a 12-cup muffin tin with vegetable cooking spray or line with paper muffin cups. In a large bowl, combine the dry ingredients. In a separate bowl, whisk the eggs with the buttermilk, honey and oil. Add the mixture to the dry ingredients. Add the apple and stir until just combined, but not overmixed. Fill the prepared muffin cups 3/4 full and bake for about 15 minutes or until golden. Remove the muffins from the pan. Allow to cool slightly and serve warm. Makes 18 large muffins.
Cook roast in covered roaster with onion soup mix, onions and celery at 325° for 1 1/2 hours, then add whole peeled carrots and potatoes. Cover and cook until tender. Serve on platter.
In heavy skillet, mix sugar, dates and eggs. Cook over medium heat until mixture pulls away from the sides of the pan, about 5 minutes. Cool 3 minutes and add vanilla and nuts. Mix well and carefully work in cereal. Dampen hands in cool water and roll mixture into small balls and roll them in coconut.
Dissolve sugar and water over medium heat. Add peanuts and continue to cook over medium heat, stirring constantly. Cook until peanuts are completely sugar coated and no syrup is left in pan. Pour and spread over ungreased cookie sheet and bake at 300° for 30 minutes, stirring at 5 minute intervals.
Combine water and sugar. Boil to dissolve sugar, then add mint and tea. Set aside to cool. Add orange juice and the juice of the lemons. Pour into one gallon jug. Add water to complete gallon.
Dissolve yeast in water, add sugar, salt and 1/2 flour. Beat well, then add egg and shortening. Beat in well, then add rest of flour. Blend well and knead. Put in greased bowl, grease top too. Cover with damp cloth. Set in refrigerator until morning. Take out and form into rolls. Set back in refrigerator. Two hours before needed, take out and set in warm place, covered. Bake at 400°.
Mix together the cream cheese, pudding and sugar. Gradually add milk; set aside to thicken.
Mix all ingredients in large mixing bowl. Pour 1/2 in greased pan. Put cheese on top and add rest of mix. Bake 40 minutes in 350° oven.
Sprinkle gelatine on water to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat and stir in rum and mincemeat. Chill in refrigerator or in bowl of ice water, stirring occasionally, until the mixture mounds when dropped from spoon. Beat egg whites until stiff; beat in sugar and salt. Fold gelatine mixture into stiffly beaten egg whites. Fold in whipped cream. Turn into baked pie shell. Chill until firm.
Combine the listed ingredients in a large container. Stir well and pour into quart jars. Store in refrigerator.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add gelatin mixture. Blend thoroughly. Fold Cool Whip into mixture. Pour into pie shell. Sprinkle with nuts. Chill about 2 hours.
Parboil ribs in water with salt, garlic powder, sage and onion. Combine barbecue sauce and honey in a bowl. After ribs partially cook, drain. In a large bowl or pan, arrange ribs with meaty side down. Pour in barbecue sauce and marinate overnight, covered. Cook in slow oven (300° to 325°) until tender. Additional salt or spices may be added. Can be cooked in crock-pot.
Melt margarine in a 13 x 9 x 2-inch pan. Add water, brown sugar, pecans and coconut. Mix and blend ingredients with a fork; spread evenly in bottom of pan. Prepare cake mix according to directions. Pour over mixture in pan and bake at 350° for 40 minutes. Let stand 5 minutes so topping begins to set. Then turn out onto a cookie sheet.
Mix all ingredients together (do not use mixer). Put in greased and floured tube pan. Bake at least 1 hour and 20 minutes at 350°. Cool before removing from pan.
Cook eggplant and onion in boiling water for 10 minutes, covered. Drain and mash. Add margarine, eggs, milk and seasoning; mix. Pour into slightly greased casserole dish. Combine cheese and bread crumbs as a topping. Bake for 25 minutes at 375° or until light brown.
Melt margarine; add sugar and flour. Mix well. Add beaten eggs, milk and vanilla; mix well. Pour into 2 unbaked pie shells. Bake at 375° until filling is firm and brown on top.
In 8-inch square dish place apples. Sprinkle 3/4 cup brown sugar on top. With pastry blender, mix remaining ingredients and sprinkle it over the top of the apples. Microwave at High for 9 to 12 minutes. Let stand a few minutes before serving. Enjoy!
Chop onion. Mix egg and milk. Pour over bread and let soften. Add more milk if necessary. Add salt and pepper. Mix with hamburger meat. Put in covered baking dish and bake at 350 degrees for 1 hour or until done. Cover with cheese and return to oven until cheese has melted.
Mix all together, except sour cream and mayonnaise. Let set overnight. When ready to serve, drain and add sour cream and mayonnaise. Mix well.
Brown ground beef and onion; drain. Add beans, tomato sauce and taco sauce. Let simmer for 15 minutes, stirring occasionally. Put in casserole dish; top with cheese. Bake at 350° for 20 minutes. Serve with chips.
Mix all ingredients. Fill hamburger buns and wrap in foil. Bake in a 250° oven for about 30 minutes.
Cook chicken. Remove skin and bones. Leave in small pieces. Reserve liquid. Cool and remove fat. Fry bacon. Saute onion with bacon. Add mushrooms.
Preheat oven to 375°. Add egg, sugar, milk, shortening, flour, salt and baking powder in a mixing bowl. Mix until creamy. Pour into a 9 x 9-inch square baking dish that has been sprayed with a vegetable spray.
Layer half each of sweet potatoes and apples in an 8-inch square baking dish coated with vegetable cooking spray. Combine sugar, cinnamon and white pepper. Sprinkle half of mixture over potatoes and apples. Drizzle with half of the margarine. Repeat procedure with remaining ingredients. Cover casserole and bake at 350° for 1 hour. Yields 8 servings with 120 calories per 1/2 cup.
Combine water, yeast and sugar; let stand until bubbly. Add flour and salt. Mix together and knead until smooth and elastic. Let raise until double in bulk. Make into long loaves on a cookie sheet. Bake at 350° until top is golden brown.
Chop onion and green peppers. In skillet, put 1 teaspoon of oil, add peppers and onion and saute about 1 minute. Add hamburger. Cook until meat loses its red color, but do not brown. Turn off skillet. Add egg; stir well.
Pour butter over nuts in a bowl, sprinkle the sugar and cinnamon over the nuts. Beat egg whites to soft peaks and gradually add the sugar. Fold nuts into egg whites. Spread out on baking sheet. Bake for 25 minutes, stirring every 10 minutes.
Spray 9 x 13-inch pan with Pam. Cover bottom with croutons and cover with scrambled egg mixture. Crumble cooked sausage and sprinkle over top. Pour a little egg mixture over top and sprinkle cheese,ham, onion and green pepper over top. Pour egg mixture on top and sprinkle cheese and bacon bits on top. Bake at 375° for 20 to 25 minutes or until done.
Combine all ingredients and marinate chicken for a couple of hours. Bake at 350° for 1 hour (1/2 hour covered and 1/2 hour uncovered).
In a large baking dish layer first 5 ingredients. Top with stewed tomatoes (cut into chunks - with juice) Pour 1 small can tomato juice over the top. Cover and bake for 1 1/2 hours on 350. Uncover and bake for another half hour.
Combine flour, baking powder and salt in large mixing bowl. Add milk, blending thoroughly. Add warm water in small amounts. Knead dough until soft, but not sticky. Cover bowl. Let stand about 15 minutes.
Cook and stir hamburger until light brown; drain. Add salt, garlic and pepper. Divide dough into halves. Pat each half into an 11-inch circle on lightly greased cookie sheet with floured fingers. Spread sauce over in circles. Sprinkle with Parmesan cheese, hamburger, onion, green pepper and Mozzarella cheese. Cook in 425° oven until cheese is light brown, 20 to 25 minutes. Makes 2 pizzas.
Heat shortening in a Dutch oven or a large pot; add garlic and meat and brown very well on all sides. Add salt, pepper, lemon juice and bay leaf; stir in about 1 1/2 cups boiling water, or enough to just barely cover mixture in pan. Cover and reduce heat to low; simmer about 1 hour for lamb or 2 hours for beef. Uncover and remove bay leaf; add potatoes, carrots and celery. If necessary, add a small amount of boiling water, not more than 1 cup should be required. Cover and continue cooking over low heat for 25 minutes, or until vegetables are well done. Add peas. Stir flour into cold water to make a paste. Add to stew to thicken. Add additional seasonings, if desired before serving. Makes 6 to 8 servings.
Cook hamburg; drain well. In double boiler, heat soup and cheese until melted. Cook the shell macaroni. Add all ingredients. Bake for 30 minutes at 350°.
Follow recipe on cake box. Use 13-inch pan. Let cake cool. Poke holes in cake with fork. Mix jello with 1 cup of hot water and 1 cup of cold water mix. Then pour over cake. Refrigerate 1 hour before serving. Frost with Cool Whip and then serve. Serves 12.
You will also need string and double thick cheesecloth and 2 roasting pans (same size).
Grease bottom and sides of a 9-inch deep dish or 10-inch pie pan. Beat together at medium speed for 2 minutes the flour, baking powder, pudding, margarine, egg and milk. Pour into pan. Arrange drained sliced peaches over the batter. (Reserve 3 tablespoons of peach juice.)
Melt the butter. Add flour and cook until bubbly. Add milk and cook until thick. Add pepper, Madeira and lemon juice. Add egg yolks, crabmeat, ham and chicken. Beat the egg whites until stiff. Fold in the crab mixture and pour into an unbuttered 3-quart casserole. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes with pan sitting in a pan of water. Serve with Newburg sauce or a thin white cream sauce with slivers of pineapple added to it. Serves 8 to 10.
Cook chicken until tender; remove skin and bones. Mix Ritz crackers with melted margarine and poppy seed. Mix chicken, sour cream and chicken soup. Cover bottom of 13 x 9-inch baking dish with a layer of cracker mixture. Spread on chicken mixture; top with remaining cracker mixture. Bake at 350° for 1 hour. Good to make ahead and freeze before baking.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the "Three Rivers" cookbooks. As I mentioned in some other recipes, if you don't have them, get them. Anyhow, it's a great dish. The marinating makes the meat tender and very tasty. Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Mix together first four ingredients until creamy. Trim edges off bread (spare bread works best). Spread cream cheese mixture on bread. Roll up jelly roll fashion. Brush with melted margarine. Roll in sugar and cinnamon. Place on greased cookie sheet and bake at 400° for 15 minutes. The "pastries" may be placed on a cookie sheet until frozen and stored in a Ziploc bag. When ready to use, no need to thaw.
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover. Marinate in the refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals 8 to 10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center. Do not overcook. Serve in 1/4-inch thick slices in toasted buns. Yields 4 servings.
Drain 1 can of beans and keep the liquid of the other. Place both cans of beans in a casserole and heat. Mix the ingredients in a separate bowl. Add to the beans and sprinkle the cheese on top. Bake for 20 minutes.
Cook macaroni; blend the soup and mayonnaise. Combine with 1/2 cup cheese and other ingredients. Sprinkle remaining cheese on top; bake at 350° for 30 minutes.
Cook onion, oil and butter until tender; add diced cooked ham and brown. Beat together eggs, garlic, parsley, chives, grated cheese, milk, salt and pepper. Add ham and onion. Add potatoes (or hash browns or frozen taters) and mix., Heat 2 tablespoons butter in large pie plate (glass preferably) or skillet. When butter foams, add egg and potato mixture. Dot with butter. Bake 30 to 40 minutes in 375° oven.
Saute	onions	 in oleo until transparent.	Combine onions, rice and hot broth. Bring to boil on top of range. Cover and place in 325° oven for 20 minutes. Serve and listen to the compliments. Serves 4 hungry or 6 polite people.
Blend butter and sugars. Stir in eggs and vanilla. Sift salt, flour, soda and baking powder. Add to bowl. Mix well. Stir in oats, cornflakes, pecans, chocolate morsels and coconut.
Cream the sugar and butter. Add all eggs (mix). Add half of the flour and all milk. Mix well and add remaining flour. Bake for 1 1/2 hours at 300°.
Heat on low in a sauce pan. Stir and test by putting some to your lips, if it feels like sugar, put in sink with cold water on the outside of pan. Stir until the fudge is thick. Pour into a greased 9 x 13 cooking pan and let cool.
Melt butter in bottom of saucepan; saute celery and onion. Add water and bouillon. Add cheese; stir until melted. Sprinkle in parsley. Stir in half and half. Add broccoli and carrots last.
Break crackers apart and lay in cookie sheet. Combine butter and sugar; bring to a boil. Add vanilla. Pour over crackers. Cook in oven for about 7 minutes at 350°. Remove from oven; sprinkle with pecans. Decorative sprinkles are good for children.
Preheat oven to 500°. Place bread, cut side up, on baking sheet. Set aside. In small bowl, mix together the garlic, olive oil, salt and pepper; drizzle mixture over sliced bread. Sprinkle bread with scallions and tomatoes, then top with cheese. Bake in upper half of oven for 5 to 7 minutes or until cheese melts and edges of bread brown. Cut into 1-inch pieces and serve.
Cream shortening and sugar. Add eggs. Mix dry ingredients and add to sugar mixture. Add milk and mix well. Add vanilla, cherries and nuts. Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° until done. Cookies can be rolled in cornflakes before baking.
Lay biscuits out on waxed paper and flatten each biscuit with the palm of your hand. Mix sugar and cinnamon together in a small bowl. Dip marshmallow halves in melted margarine and then roll in sugar-cinnamon mixture. Place in center of flattened biscuit. Fold biscuit around marshmallow, sealing by pinching biscuit edges together. Dip biscuit in margarine and roll in sugar-cinnamon mixture. Place each biscuit in muffin pan (pinched edges down). Bake at 375° for 15 minutes. Remove from muffin cups while still hot.
Add milk and vinegar; stir. Put in egg, salt, sugar and oil. Mix; add flour to desired thickness, about 1 1/2 to 2 cups.