HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle 1 tablespoon flour over raisins in a bowl. Toss to coat. Sift together the remaining flour, baking soda, cloves and cinnamon. Beat eggs and sugar in a bowl until fluffy. Beat in sour cream and honey. Stir in flour mixture just until blended. Add raisins and orange rind. Pour into a greased and floured 10-inch angel tube pan. Bake in preheated slow oven at 325° for 1 hour and 15 minutes or until cake pulls away from the sides and the top springs back when lightly pressed.
Mix all ingredients except potato chips. Layer mixture into an ungreased 13 x 9-inch glass pan. Bake at 350° for 30 minutes. Sprinkle crushed potato chips on top. Bake for 10 to 15 minutes. Casserole is finished when chips are slightly browned.
Heat broth to boiling point in large saucepan. Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water. Into hot broth, slowly stir cornstarch mixture with sugar, salt and pepper. Heat to boiling, stirring constantly; mixture should be slightly thickened and translucent.
Heat the broth to a boil. Add pork, ginger root, and black mushrooms. Cook for about 3 minutes. Remove ginger root. Add remaining ingredients except cornstarch, water, eggs, and green onions. Reduce heat and simmer 2 minutes. Combine cornstarch with the water and stir until blended. Add to soup mixture and cook until thickened and clear. Remove from heat and slowly stir in beaten eggs. Garnish with green onions.
Mix ingredients and pour in a 9-inch unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for twenty-five minutes or until a fork inserted in the filling comes out clean.
Melt butter and olive oil in electric frypan. Add onion, diced ham and asparagus. Saute. Add water and chicken bouillon cube and simmer for 15 minutes. Add cream and Parmesan cheese. Toss around. Pour over cooked spaghetti.
Boil water and sugar for 7 minutes. Then add pineapple, orange, and lemon juices. Freeze until slushy. Add ginger ale just before serving.
Cut up 1 1/2 cups of dates and 1 cup of nuts. Soak 1/2 cup dates in boiling water. Let stand while you mix:
Use a big pot. Add all ingredients together. Cook for 1 hour on a medium stove. Keep mixing until done.
Mix sugar, corn oil and eggs. Sift together all dry ingredients. Add to mixture, then add the water. Pour into loaf pan. Bake at 350° for 1 hour. Makes 2 to 3 loaves.
Put mustard on pieces of steak; salt and pepper. Sprinkle with garlic powder. Put slice of bread on steak and roll up; secure with toothpicks. Brown and then add a little water and cook slowly for about 30 minutes. Good served with a vegetable and salad.
Place turkey, mushrooms, carrot, broccoli and sherry in saucepan. Cover and heat over medium heat, 3 to 5 minutes or until turkey is hot. Spoon into 2-quart casserole; keep hot. In same saucepan, prepare rice according to directions. Stir in turkey mixture and Swiss cheese. Return to casserole and place in preheated 350° oven for 5 to 7 minutes or until cheese melts. Remove from oven; sprinkle with Parmesan cheese and top with green onions. Serve at once or keep warm in a 200° oven until ready to serve. Makes 4 to 5 servings.
Mix first 3 ingredients and press into bottom of 9 x 13 baking dish. Bake at 350° for 20 minutes. Mix remaining ingredients, except pecans, and pour over top of crust. Sprinkle pecans on and bake for an additional 30 minutes or until firm.
Lightly saute onion and peppers in a large pot. Add soup mix and water and cook for awhile. Add leftovers from refrigerator and freezer. Let it simmer for a while. Taste seasoning; add herbs. Add water as needed or V-8 juice. Add noodles near end of cooking. A little white wine or dry sherry or a teaspoon or so of red wine vinegar might be nice.
Peel potatoes, then cut or dice. Mix onion soup mix and olive oil together in small bowl. Put in potatoes. Bake at 425° for 1 hour, or until golden brown, in baking dish.
Mix all ingredients except potatoes in a large bowl. Shape into a loaf. Place in crock-pot. Place potatoes at the sides of loaf. Cover and cook on low 10 hours.
Tear lettuce into bite-size pieces. Break broccoli into small florets. (You may steam broccoli but keep it crunchy.) Chop onions with tops. Slice mushrooms. Crush noodles before removing from package. Saut almonds, noodles and sunflower kernels in margarine. Set this aside to cool.
Melt chocolate chips with milk over low heat; stir in powdered sugar. Chill; form into balls. Roll in Angel Flake coconut.
Sprinkle rice evenly over bottom of well-greased pan. Heat the soups with the milk, stirring until well blended. Pour over rice.
Shred cabbage coarsely. Put in large pot; barely cover with water. Add salt and tomato sauce. Simmer until cabbage is tender. Chop the onion; cook in the margarine until tender and golden brown. Add the flour, stirring continuously, until the mixture is light brown. Add this to the cabbage, stirring to dissolve. Cook until the liquid in the pot thickens. Remove from heat; stir in the sour cream.
Boil white sugar and white syrup together 5 minutes. Add peanut butter, margarine and vanilla. Pour over corn flakes. Drop by tablespoons on waxed paper. Cool a little, then shape in balls or cookies.
Put 1/2 cup of the sugar in iron skillet over low heat. In sauce pan, mix remaining 2 cups of sugar, milk, butter, and egg. Stir mixture over low heat until butter melts then increase heat and boil rapidly. Take sugar that is in iron skillet melted and pour in other mixture. Stir fast and constantly. Cook until soft ball stage. Remove from heat and add 1 tsp. vanilla. Beat well and spread on cake.
Brown hamburger; put in bottom of 9 x 13-inch pan. Add Tater Tots, followed by frozen vegetables. Mix soup, milk and garlic powder. Pour over vegetables. Sprinkle Cheddar cheese over soup. May top with a can of French fried onions, if desired. Bake at 350° for 1 hour or more until vegetables are soft.
Cut potatoes in large cubes. Put into large bowl. Sprinkle with oil and vinegar and toss lightly to coat. Combine all other ingredients in separate bowl and blend well. Pour over potatoes. Toss gently to coat well. Cover and chill. Keeps well at least 24 hours.
Beat eggs; add farina. Let stand about 10 to 15 minutes. Drop into boiling soup. Cook 15 minutes or until tender.
Mix pudding and milk. Add Cool Whip. Grease 13 x 9-inch pan with butter. Put a layer of whole graham crackers in the pan. Then add a layer of pudding mixture. Alternate crackers and pudding layers. End with crackers. Heat the container of frosting in the microwave for about 1 minute to make it thin. Spread on top of crackers. Refrigerate for 2 hours.
Brown chicken in olive oil. Debone and cut in bite-size pieces after browning, then brown onion, garlic and bell pepper. Place all in pan, meat included and brown a little more but do not burn.
Cover cucumbers with ice water; let stand until vinegar mixture is ready. Heat water, vinegar and salt. Put cucumbers in jar with garlic and dill. Pour hot mixture over cucumbers and seal.
Preheat oven to 300°. Cream sugar and butter. Add egg yolks, 1 at a time. Add flour and soda, alternating with sour cream. Beat egg whites until stiff and fold into batter. Pour into Bundt or tube pan. Bake at 300° for 1 1/2 hours.
Marinate pork in soy sauce mixed with 1 tablespoon cornstarch for 15 to 30 minutes. Bring stock to boil; add salt, mushrooms and bamboo shoots. Add pork, bean curd, pepper and vinegar. Bring to a second boil and stir in 2 tablespoons cornstarch mixed with the water. Continue to boil until pork is done and the soup is thickened. While stirring boiling soup, slowly pour in the beaten egg.
Combine flour and sugar; add to butter. Add eggs, one at a time. Add milk; fold in coconut and vanilla. Pour into heavily greased and floured 9-inch pan (no crust). Cook 30 to 40 minutes at 350°.
Season the goose inside and out with salt and pepper and stuff with apples and prunes. Put in a large pan and brown goose on all sides in hot oven. Add 4 cups boiling water and baste. Roast for 3 hours at 325°. For crisp skin, pour 2 tablespoons water over the goose and let brown 15 minutes. Skim fat from drippings. Strain and thicken for gravy. Serve with your favorite side dish (red cabbage is good), potatoes and a green salad.
In a large saucepan, saute onion, carrot, and celery in butter until tender. Spoon in flour and stir. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir for 2 to 3 minutes until thick. Stir in milk and cook another 3 to 5 minutes until thoroughly heated.
Brown in skillet ground chuck, sausage, onion and seasonings. When brown, add Velveeta cheese. When cheese is melted, spoon onto party rye.
Prepare macaroni and cheese as directed on label. Drain tuna and mix in macaroni and cheese lightly.
Cream butter until softened. Add sugar gradually, creaming until fluffy. Add eggs in thirds, beating well after each addition. Add the flour in fourths, mixing until blended after each addition. Chill dough overnight. Using a small amount of dough at a time, roll out to 1/16 inch thick, on lightly floured surface and cut into small 2 inch rounds or small animal shapes, trees, stars, Christmas or holiday symbols. Brush with beaten egg white, sprinkle with a mixture of sugar and cinnamon and press a pecan piece onto center of each cookie. Transfer to cookie sheets. Bake at 350° about 9 minutes. Keep in airtight containers. Yields about 7 dozen small cookies.
Heat oven to 350°. Melt butter or margarine in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake, uncovered, 30 minutes or until bubbly. To brown, place briefly under broiler.
Mix Jell-O and pineapple, then other ingredients. Transports well with minimal refrigeration.
Microwave Velveeta, tomato and garlic powder in 2 quart microwavable bowl on high 4 to 5 minutes or until Velveeta is melted, stirring every 2 minutes. Serve hot with tortilla chips. Makes 1 3/4 cups.
Lay pork chops in 9 x 13-inch pan, put 1 tablespoon of rice on top of each pork chop, then place onion slice on top. Combine tomato soup and brown sugar in a bowl and 1 cup of water. Stir together until smooth, pour over pork chops. Cover tightly with aluminum foil. Bake at 350° for 1 hour, uncovered, and serve.
Pour hot milk over oatmeal. Let stand 10 minutes (1/2 hour if using regular oatmeal). Add syrup, cooking oil and beaten egg yolks. Dry mix flour, baking powder and salt. Add to first mixture. Beat only until smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake at 375° for 15 to 20 minutes.
Combine the sliced squash and next 4 ingredients; cover with ice. Let stand about 1 1/2 hours. Meanwhile, combine sugar and remaining ingredients (seeds may be tied in cheesecloth bag) in pot and simmer 5 minutes.
In large skillet, brown ground beef and onion; drain. Stir in remaining ingredients except rice and cheese; bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5 to 7 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Fluff mixture with fork; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Garnish with cilantro and cherry tomatoes, if desired.
Grease a 9 x 13-inch casserole. Stir sour cream into eggs, then pour into prepared dish. Sprinkle sausage or bacon over eggs, then cheeses. Cover and refrigerate overnight, if desired. Bake, uncovered, at 350° until heated through and bubbly and cheeses are melted, about 30 to 45 minutes. Serve with salsa, garlic cheese grits, angel biscuits and fresh fruit.
Boil raisins in 2 cups	water for 15 minutes. Let cool a little. Cream shortening, sugar and egg together.	Sift dry ingredients together and add to raisins.	Bake in a moderate oven at 350° for 35 to 40 minutes	in 2 loaf pans, 9 x 5-inch (greased and floured).
Combine the first 7 ingredients. Sift the flour with soda and add to first mixture, mixing well. Blend in remaining ingredients and drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Yields 3 1/2 dozen cookies. Very delicious in taste and when dropped from teaspoon and baked 10 minutes, makes a chewy cookie; baked longer makes a crisp cookie for dunking.
Trim excess fat from pork chops. Brown chops in heavy skillet. Season with salt and pepper. Add white dinner wine to half cover the meat. Arrange quartered onions around chops and sprinkle with chopped garlic. Bake in a moderate oven (350°) for about 1 hour or until meat is fork-tender. Add more wine, if needed. Serve with rice.
Cream sugar and oil. Add eggs, one at a time. Mix flour, cinnamon, salt and soda. Add to creamed mixture. Add orange juice and beat good. Add vanilla, coconut, pears, dates and pecans. Stir by hand. Use tube pan. Bake at 325° for 1 1/2 to 2 hours.
Drain garden peas. Layer on bottom of casserole. Drain asparagus. Layer on top of peas. Mix soup with 1/3 cup milk and pour over vegetables. Sprinkle with bread crumbs. Layer grated cheese on top. Heat at 350° until cheese melts.
Mix well all ingredients except corn flakes. Place in baking dish. Top with mixed corn flakes and melted butter. Bake at 350° for 1 hour or longer. They improve with baking.
Preheat the oven to 375°. Butter small cupcake pans (1 3/4-inch top diameter and about 3/4-inch deep). If you don't have enough muffin tins, bake the muffins in relays, like cookies.
Mix together chicken, celery, mayonnaise, and onion powder. Serve on bread as sandwich or on greens as a salad.
Mix all ingredients except tortillas into softened cream cheese. Spread onto tortillas and roll up. Refrigerate. Slice into 1-inch slices and serve with Picante sauce.
Melt part of diced cheese in hot macaroni; save some for top. Combine ingredients. Cook in 350° oven for 20 minutes.
Slice chicken in 1/2-inch squares. Mix with salt, pepper, cooking wine and cornstarch; set aside. Heat 2 tablespoons peanut oil and add salt, saute snow peas, mushrooms, celery and water chestnuts for 2 minutes. Remove from pan and fry garlic, chicken and onion for 1 minute (on high heat). Add soy sauce and sugar; mix well. Add cooked vegetables. Mix well and cook for 1 minute. Remove and serve over rice.
Place Ritz crackers on a cookie sheet; spread with tomato paste. Top with a small slice of Mozzarella cheese and a slice of pepperoni. Sprinkle with ground oregano. Bake at 325°. Great for party snacks.
Cook potatoes in salt water. Mash potatoes and all ingredients except butter. Place in a 9 x 13-inch pan and dot with butter or oleo. Bake at 350° for 45 minutes.
Combine all of the ingredients, adding Cool Whip last. Freeze the mixture until firm. Serves 6 to 8.
Combine egg, buttermilk, baking mix and cheese in a bowl; mix well with fork. Pour into 2 small or 1 large loaf pan, greased. Bake at 350° for 45 minutes. Let cool. Cut into slices, but not through the bottom. Spread slices apart; drizzle mixture of melted margarine and garlic salt over and between slices. Wrap in foil. May be reheated several times.
Place each piece of chicken between 2	sheets	of wax paper and flatten to 1/8-inch thickness,	using meat mallet or rolling pin. Dredge chicken lightly with flour. Place	4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each time or until golden brown. Place chicken in greased 13 x 9 x 2-inch baking dish, overlapping edges.	Sprinkle with salt and pepper to taste. Repeat procedure with remaining chicken, adding 2 tablespoons butter to skillet each time. Reserve drippings in skillet. Saute mushrooms in 1/4 cup butter until	tender; drain. Sprinkle evenly over chicken. Stir wine and chicken stock into drippings.	Simmer 10 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Spoon 1/3 of sauce evenly over chicken. Reserve remaining	sauce. Combine cheese and sprinkle over chicken. Bake at 450° for 10 to 12	minutes. Place under broiler 1 to 2 minutes until lightly brown. Serve with reserved sauce. Yield: 8 servings.
Combine ingredients. Chill before serving. Cooked peas or grated carrots may be added if desired. It is better if you fix the day before using; the flavor is better.
Beat eggs until light. Add sugar, a little at a time, beating well. Fold in melted margarine, salt, flour and extract. Spread into 11 x 15-inch greased and floured pan. Sprinkle additional sugar on top, then sliced almonds on top of sugar. Bake in 325° oven 30 minutes. Don't bake until brown. Cool. Cut into bars or squares.
Pour mixture into buttered baking dish. Set in a pan of hot water 1 inch deep. Bake at 350° until firm in center, about 30 minutes.
Mix Cool Whip, drained crushed pineapple, pudding mix and marshmallows together. Spread in dessert dish. Then add Maraschino Cherries to top. Refrigerate.
Mix first 4 ingredients and roll into small balls. Place in refrigerator until cool. Then melt chocolate and paraffin and dip balls in chocolate leaving top half undipped.
In microwave, saute onion 3 minutes, covered, on High or saute in butter on stove. Microwave whole cauliflower with 1/2 cup water for 7 to 9 minutes in a covered container. Add mayonnaise and Dijon to sauteed onion and mix. Pour mixture over cauliflower and add strips of the Swiss cheese sufficient to cover the top and sides of cauliflower. Microwave, uncovered, approximately 2 minutes to melt cheese. Enjoy.
Brown sausage, pepper and onion. Put soup, water and salt in	a pot	and let come to a boil. Add rice and again bring to	a boil and cover. Simmer for seven minutes.	Add sausage, onion and pepper mixture.	Put in covered casserole and bake at 375° for 35 minutes.
Whisk together egg and milk. Toss in bread cubes. Add salt and pepper to taste. Gradually stir in just enough flour to make mixture stick together. Form into 2 balls. Gently drop into boiling water and simmer until dumpling comes to the top of the water. Remove with a slotted spoon. Drain and serve hot. Makes 2 medium dumplings.
Saute garlic and ginger in vegetable oil until golden brown. Add chicken. Let simmer until water is dry. Add patis; let it simmer again until water is completely gone and when the oil starts to sizzle. Then add 5 cups of water. Let it boil and then simmer for 15 to 20 minutes. Add the papaya. Cook the papayas until tender. Then serve.
In a one-quart microwave-safe casserole, combine corn, onion and water. Cook, covered, on 100% power for 2 minutes. Stir in tomato sauce, uncooked rice, sugar and pepper. Cook, covered, on High 2 to 3 minutes or until bubbly, stirring after 1 minute. Drain beans and stir into rice mixture. Cover and set aside.
Deseed the apples. Cut up apples, bananas and Snickers bars. Mix well with Cool Whip and pudding mix. Chill.
Saute green pepper, onion and celery in butter until tender, about 5 minutes. Add flour and blend. Add tomatoes gradually; stir constantly. Add salt, pepper, sugar, bay leaf and parsley. Cook gently 30 minutes. Remove bay leaf and parsley. Add shrimp and Worcestershire sauce. Heat. Serve Shrimp Creole over rice.
Mix well together and add to cleaned pepper shells. Place in a shallow baking pan. Add 1/4 cup water and pour catsup over the peppers and bake in oven at 350° for 1 1/2 hours.
Preheat oven to 350°. In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla. Beat well. Stir in nuts. Spread in greased 13 x 9-inch baking pan. Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chips with sweetened condensed milk and remaining vanilla. Immediately spread over hot brownies. Cool. Chill. Cut into bars. Makes 36 to 40 brownies.
Boil sugar, milk and butter for 3 minutes (soft ball). Remove from heat. Add peanut butter and vanilla. Crumble soda crackers and add to liquid. Drop by spoonful on waxed paper.
Place deer loin in a large baking dish. Top with onion. Mix all other ingredients and pour over the meat. Cover and bake at 350° for 3 hours. Good with rice.
Mix and pour over meatballs and bake for about 1 hour at 350°.
On 10 x 15-inch nonstick baking sheet, arrange eggplant slices in a single layer. Bake at 450° until soft, about 20 minutes.
Drain and rinse all beans, except for pork & beans. In a 6-quart pan, heat the olive oil. Add the chopped garlic and onion. Cook for 3 minutes over medium heat. Start adding cans of beans, stirring to mix; continue with all the dashes. Lower heat, stir occasionally and simmer for 10 minutes. Serve by itself or over white rice. You may also sprinkle sharp Cheddar cheese, and/or tortilla chips and broil for a few minutes until the cheese is melted.
Cream butter. Stir in oats, sugar, syrup and vanilla. Spread mixture in a 13 x 9-inch pan. Bake at 350° for 15 minutes. Don't bake any longer, even though bars do not look cooked.
Soften gelatin in 1 cup chicken broth; heat and stir until gelatin dissolves. Add remaining broth. Beat in sour cream until smooth. Add onion and salt. Chill until partly set. Add chicken, olives and celery. Turn into a 3 1/2 cup mold. Chill until firm. Serves 6.
Combine sugar, milk and vanilla in medium mixing bowl; set aside. In double boiler melt chocolate chips and butter and add to sugar mixture. Spread on buttered plate. Cool in refrigerator for half hour or so. Then eat!
Peel, cube and boil potato in 1 cup water and a sprinkle of salt. When tender, drain (saving liquid). Add enough water to make the 1 cup of water called for in box directions. Add ingredients called for on package. After kneading the dough, let it rest 5 minutes. Roll into a rectangle. Add garlic powder to melted margarine and brush half of it on the dough. Mash the potato and pat over the dough. Sprinkle on the cheese.
Mixer or Whisk Method: Combine eggs and salt. Gradually add flour alternately with milk, beating with mixer or whisk. Beat in butter or oil.
Spray well with butter flavored nonstick spray sandwich maker (grill). Put bread on grill. Top with berries and sprinkle with artificial sweetener. Spray the other side of bread and cover the berries. Close sandwich maker and cook until done, about 1 1/2 to 2 minutes.
In a small saucepan, combine chopped white chocolate, milk, the 1 Tbsp. butter, and the vanilla. Cook and stir over medium low heat until chocolate is melted. Set aside to cool. Meanwhile, for crust, in a small bowl, combine crushed graham crackers and the melted butter. Press the crumb mixture onto the bottom and about 1 1/2 inches up the side of an 8 inch spring form pan. Set pan aside.
Mix dry ingredients; add vinegar, Miracle Whip and onion. Mix well and refrigerate. Makes approximately 2 quarts. (I usually half this recipe for my own personal use.)
Line platter with salad greens. Arrange fruits in sections on platter. Serve with lime sauce.
Mix all ingredients except cheese and tortillas. Grease a 9 x 13-inch pan. Spread a layer of chicken mixture, then a layer of tortillas and cheese. Repeat layering. Bake, uncovered, at 350° for 1 hour. Serve with warmed salsa and rice. Serves 8.
Grease a 13 x 9-inch baking dish. Diagonally cut bread into 1-inch slices and place in baking dish. Set aside.
Mix all ingredients except cream cheese in crock-pot or saucepan. Cook on low heat until cheese is melted. Add cream cheese and stir until melted. Serve hot with Doritos.
Cut up the meat in cubes and saute with curry in butter or margarine. Saute for about 5 minutes while stirring. Add onions and flour. Stir. Add the salt, pepper and bouillon. Simmer for about 10 minutes on low heat. Cut up the apples and tomatoes and add to the meat mixture. Cook for 15 minutes longer. Correct seasonings, adding more spices to taste. Sprinkle with chopped parsley and serve over rice.
Slice hot dogs in 1-inch slices. Combine ingredients in a 2-quart casserole and bake in preheated oven at 350° for 1 hour.
Melt oleo in 9 x 13 x 2-inch pan, then add peaches. Combine milk, flour and sugar; mix and pour over oleo and peaches. Sprinkle with sugar. Bake in 350° oven for 30 minutes or until brown.