HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, bring water to a boil. Add flour. Stir over low heat until thick and shiny. Remove from heat. Mix in an equal amount of liquid starch. Add food coloring as desired. Paint away the day.
Combine all ingredients until blended. Spread into greased 7 1/2 x 12-inch baking dish. Bake at 350° for 35 to 40 minutes or until golden brown.
Brown sausage and drain well. Spray casserole pan with Pam. Tear up bread; pour the browned sausage over the bread and mix eggs with milk. Salt and pepper to taste. Pour mixture over bread and sausage. Grate cheese and sprinkle on top. Cook for 35 to 45 minutes at 350°. (Best to prepare the night before and cook in the morning.)
Cream shortening until light and fluffy; gradually beat in 3/4 cup sugar, then beat in eggs. Sift flour with baking powder, salt and nutmeg; alternately add dry ingredients and milk, beginning and ending with the dry ingredients. Fold in blueberries.
Add tea, ammonia, shampoo and Miracle Grow to one gallon of water and mix; then add the gelatine and whiskey mixture. Shake or mix until dissolved. Use weekly.
Crumble cake in bottom of dish. Mix pudding and milk together and blend in 1 carton of whipped cream topping. Pour over cake. Spoon crushed pineapple over mixture. Sprinkle with pecans. Spread other carton of whipped topping and then sprinkle coconut all over.
Preheat oven to 375°. Brush bottom and sides of crust with the egg yolks. Bake on cookie sheet about 5 minutes. Remove crust from oven and reduce the heat to 350°.
Layer in order given in casserole dish. Bake at 350° for 30 minutes.
Mix all ingredients except avocado together; not more than 1/2 an hour before serving. Cut avocado; scrape skin well and mash. Mix into tomato mixture. Squeeze lemon over top of mixture to prevent discoloration and wrap tightly. To serve, pour off extra lemon and edge with tostados.
Old time remedy to help cholesterol blood pressure. Just makes you feel better. Take 1/2 cup each morning.
Combine noodles, chicken, chicken broth, milk, salt and pepper in 2 quart microproof casserole. Stir; cover with casserole lid and cook on 70 for 8-10 minutes or until noodles are cooked but still firm, stirring once. Stir in cheese and olives. Cook, uncovered, on 20 for 5 minutes or until cheese melts. 4-6 servings. Total cooking time: 13-15 minutes.
Mix ingredients together and form into balls. Bake for 30 minutes at 300° to 325°. When done, roll in powdered sugar while hot and again when cool.
Combine the first 4 ingredients in saucepan. Cook for 5 minutes. Add soda; stir well. Spread onto greased cookie sheet. Bake 1 hour at 200°, stirring every 15 minutes. Spread onto waxed paper to dry.
Sprinkle cucumbers and onions with the salt. Let stand for 3 hours. Don't wash off salt. Mix together vinegar, celery seed, turmeric and powdered alum; add by pouring over cucumbers. Mix real good. Let stand 1 week. Can be kept in refrigerator.
Wash cucumbers thoroughly, drain. Slice into 1/8 inch to 1/4 inch slices. Add onions, garlic and salt to cucumbers, cover with ice, mix well and allow to stand for 3 hours. Drain thoroughly and remove garlic. Combine sugar, spices and vinegar, heat just to a boil. Add cucumbers and onion slices and heat 5 minutes. Pack loosely into clean, hot pint-sized canning jars. Adjust lids and process in boiling water bath canner for 5 minutes. Yield: 7 pints.
Sift flour. Add sugar, salt and shortening. Rub into fine crumbs. Reserve 1/2 cup of mixture to sprinkle over the top. To the remaining crumbs, add baking powder, soda and spices. Mix thoroughly. Add eggs to the sour milk and stir into the dry mixture; beat until smooth. Pour into greased pan and sprinkle crumbs over top. Sprinkle an additional 1 teaspoon cinnamon. Top with chopped nuts (optional). Bake at 350° in large cake pan until done. Great with chili.
Arrange chicken in a shallow baking pan, skin side down. Combine remaining ingredients and spoon over chicken. Bake at 350° for 1 1/4 hours, until chicken is golden brown. Baste every 15 minutes. Serves 6.
Mix salt, pepper, crumbs and taco seasoning. Place in a Ziploc bag. Add chicken pieces, a few at a time to coat. Place on microwave safe dish in a circle. Cover with paper towel and cook on 100% power for approximately 20 minutes. (Microwave temperatures vary in different brands.) Check for doneness. If necessary, rotate chicken and cook 5 minutes longer. Allow to stand a few minutes, uncovered, after cooking before serving.
Heat oven to 375°. In a medium bowl combine chicken, parsley, 2 tablespoons crushed croutons, curry powder, mayonnaise and onion. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form 10 x 5-inch rectangle. Spread 1/4 of the chicken mixture on each rectangle within 1/2 inch of edge. Starting at longest side, roll up; pinch seams to seal. Cut each roll into 3 pieces. Dip each piece in butter then croutons. Place seam side down on a greased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
Combine first 8 ingredients. Stir in milk and melted butter or margarine. Pour into greased 3-quart casserole. Bake in 400° oven 1 hour, stirring twice.
Chop apples and cranberries very fine in food chopper. Mix sugar, orange juice, pineapple, apples and cranberries and set aside for 30 minutes. Add nuts if desired. Mix Jell-O with boiling water. Let cool, then spoon fruit mixture into Jell-O. Refrigerate overnight. Make this the night before serving. This salad may be molded or put into an oblong container and sliced into serving portions.
In medium bowl with mixer at medium speed, beat eggs slightly. Beat in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour filling into pastry shell. Bake at 350° for 55 to 65 minutes. Cool. If desired, serve with whipped cream.
Mix all ingredients well. Divide into 2 loaves. Place in shallow baking dish. Bake at 350° for 40 minutes. Makes 2 servings.
Boil water and sugar and let cool. Add vodka and extract. Mix. Drink.
Break up Ramen noodles before combining with chopped cabbage, onions, toasted almonds and sesame seeds.
Combine sugar and syrup together and heat in microwave for 3 to 4 minutes.
Blend all together and fold in 3 tablespoons parsley flakes, dill or garlic. Chill before serving.
Beat egg whites and add sugar gradually. Fold in vanilla, nuts and graham crackers. Spread in an ungreased 9-inch round pan and bake at 350° for 30 minutes. Sprinkle with chocolate chips immediately. Cool and add whipped topping.
Mix together ketchup, sugar and barbecue sauce. Wrap each water chestnuts in 1/2 slice bacon. Secure with a toothpick. Bake in oven on cookie sheet at 350° for 1/2 hour. Drain grease from cookie sheet. Pour sauce over water chestnuts and cook additional 15 minutes.
Blend sugar and Kool-Aid. Add grapefruit drink and 6 cups cold water and lemon juice. Add half of sherbet. Scoop 1/2 of sherbet on top. Gently pour carbonated pop. Gently stir inward from side of bowl.
Mix first 3 ingredients together well. Add vanilla and buttermilk. Sift and add the flour, sugar, soda, salt and nuts. Bake at 325° for 1 hour and 15 minutes. Makes 2 loaves.
Combine all ingredients in a large bowl. Store in an airtight container. Yields 6 cups.
Combine veggies, soup, 1/2 of cheese, sour cream, pepper and 1/2 onions. Pour into 1-quart casserole. Bake at 350° for 30 minutes. Top with remaining cheese and onion. Bake 5 minutes longer.
In 3-quart or larger baking dish, layer first 5 ingredients. In small bowl, combining remaining ingredients. Mash tomatoes with fork; pour over first ingredients. Do not stir. Put in preheated oven at 350°. DO NOT OPEN OVEN for 2 hours. Full time: 3 to 4 hours.
Peel and cube eggplant. Boil until tender, about 30 minutes. Mix together crumbs and milks and add to vegetables that have been sauteed in the oleo. Add remaining ingredients (except cheese). Bake in greased casserole dish 35 minutes at 350°. Add cheese and bake another 10 minutes.
Saute onion in butter. Add meat, salt and pepper. Heat through, but do not brown. Spread in large baking dish 3 cups of cabbage and 1/2 meat mixture. Pour soup over the top. Cover and bake in 350° oven for 1 hour. Serves 6.
Fry bacon; reserve fat. Tear bacon into 1-inch pieces. Wash and tear the spinach into bite size pieces. Add bacon, chopped eggs, diced onion, shredded Swiss cheese and garlic croutons. Blend remaining ingredients together for a dressing. Best if dressing is made and refrigerated a day in advance. When ready to serve, drizzle 3 tablespoons bacon fat on spinach. Add dressing and toss.
Peel and core apples; slice into pieces. Put into pan with other ingredients. Cook apples until very soft, using potato masher to press apples into sauce. Add cinnamon to taste; can adjust sugar to individual's taste.
Mix and cook cake mix as directed in a 9 x 13-inch pan. Punch holes in hot cake. Mix can of cream of coconut and Eagle Brand milk. Mix together and pour over hot cake. Let cool and then frost with Cool Whip. Sprinkle with coconut. Let cake sit overnight in refrigerator.
Beat all ingredients together except pecans. Pour into unbaked pie shell. Put pecans on top and bake at 400° for 10 minutes. Reduce temperature to 375°; bake until firm in center.
Crust: Mix together with wire whisk until crumbly the flour, butter and 1/2 cup chopped Macadamia nuts. Press into greased (Pam) 9 x 13-inch pan. Bake at 350° for 20 minutes.
Cream butter and sugar well, add water. Stir in flour and salt. Spread in pan and bake 10 minutes at 350 degrees.
Trim fat from roast. Wash roast in cool water. Marinate roast overnight in Zesty Italian dressing. Add pepper. Bake for 2 hours at 350°.
Drain juice from the tomatoes into a mixing bowl. Chop the tomatoes and add to bowl. Stir in garlic and herbs. Peel and thinly slice the eggplant into rounds. Spoon just enough of the tomato sauce to thinly coat the bottom of a 9 x 13-inch pan. Arrange half of the eggplant over the sauce. Sprinkle half of the bread crumbs over the eggplant. Spoon all of the Ricotta evenly on top. Cover with half of the Mozzarella and half of the Parmesan cheese. Spoon half of the remaining tomato sauce over the cheeses. Repeat the eggplant, bread crumbs, Mozzarella, Parmesan and tomato layers. Cover tightly with aluminum foil. Bake at 350° for 1 hour or until eggplant is tender. Serve hot with Italian bread and a green salad.
Cook in pot with a tight lid or put foil over a casserole dish and then put cover on top of foil. Bake at 350° for 2 to 3 hours. Do not peek while it bakes. Before serving, add the sour cream and serve over noodles or rice. Serves 4.
Mix and pour over roast. Cook, covered, at 350° for 2 hours or until tender. Thicken gravy, if desired. Delicious.
Combine all ingredients in a large bowl. Knead and work together with hands until batter is well blended. Roll into small balls, using about 1 teaspoon dough. Place onto an ungreased cookie sheet and flatten with a glass that has been buttered and dipped in sugar. Bake at 350° for 8 to 10 minutes, or until lightly browned. Makes about 3 dozen.
Cook broccoli in salted water. Drain, reserving liquid. Melt butter. Add onion and cook until soft (transparent but do not brown). Blend in flour. Add broth and cook, stirring constantly, until mixture comes to a boil. Stir in 1 1/2 cups reserved liquid (adding water if necessary to make 1 1/2 cups). Add cream, Worcestershire sauce and salt. Add broccoli. Heat to boiling. Stir in cheese. Serve sprinkled with chopped chives or parsley. Makes about 2 quarts.
Mix together carrot, oil and eggs; add sugar. Mix very well with electric mixer. In separate bowl mix all dry ingredients, then add slowly to first mixture. Use 2 (8 inch) round pans, a 9 x 13-inch pan or 2 large bread loaf pans. Pour into greased pans and bake at 325° for one hour.
Preheat oven to 350°. Cream the butter and sugar. Add eggs, one at a time, beating well. Add remaining ingredients, beating well. Place in ungreased, unfloured Bundt pan and bake for 90 minutes.
Combine all ingredients in order named, except pecans. Form in rolls about 2-inches in diameter. Roll in chopped pecans and in oiled paper. Refrigerate. Keeps well and flavor improves. Slice as needed.
Mix all together and chill in freezer about 24 hours. Slice and fry. (Tastes like pork sausage.)
Preheat oven to 350°. Massage creme de menthe into the flesh of the lamb. Place in a roaster. Sprinkle top with salt, pepper and mint. In a small mixing bowl, beat olive oil, Worcestershire sauce, wine and mustard. Pour into bottom of roaster around the meat. Spread onion over top. Cover and bake for 2 hours, basting occasionally, until done. Remove lid and bake another 15 to 30 minutes to brown meat.
Cook chicken, bone and set aside. Saute onion in 1/2 stick of oleo. Add green chilies, Cheez Whiz, soup and sour cream. Cut chicken into bite size pieces. Put 2 tablespoons mixture on tortilla, 3 tablespoons (more or less) chicken on tortilla and roll up. Place in a long baking dish and when filled, pour remaining soup mixture over and top with shredded cheese. Bake in 350° oven until hot and bubbly.
In a lunch size paper sack or plastic bag, combine the cheese crackers, oyster crackers, pretzels, dry salad dressing mix and dill weed. Close bag and shake well. Pour oil into sack and shake again. Store in airtight container.
Put flour in large bowl. Make hole in center of flour, then add remaining ingredients in hole. Use fork and work together until stiff. Divide. Put half out on floured surface. Knead flour in until workable. Roll out thin and cut into desired size. Have broth boiling; add 3 to 4 bouillon cubes and 2 to 3 tablespoons margarine. Then drop in dumplins.
Melt margarine in a 2-quart casserole dish in a 350° oven or in microwave. In a mixing bowl mix sugar, flour, baking powder and milk with a spoon. Pour over melted margarine; do not stir. Put fruit over all; do not stir. Put dish in 350° oven and bake for 1 hour.
Prepare jello according to package instructions. Let jello cool. Add other ingredients. Pour into oiled mold. Refrigerate until set.
Mix all in blender. Pour in pie shells. Bake for 45 minutes at 325°.
Cook noodles. Drain. Mix together noodles, mushroom soup, peas, and tuna. Place in a casserole dish. Crumble crackers on the top. Cook 15 to 20 minutes. Serve.
Cook spinach according to package directions. Drain well. Combine all other ingredients. Mix with spinach. Cut the top of the bread and hollow out to form a bowl. Cube the removed bread into bite-sized chunks. Pour the dip into bread "bowl" and serve with bread chunks.
Line cookie sheet with waxed paper. Melt chips and peanut butter in a medium saucepan over low heat. Stir to blend. Remove from heat. Add noodles and marshmallows; stir to coat. Using two forks, drop mounds of the mixture onto the waxed paper lined cookie sheet. Chill until set. Store in tightly covered container. Makes 15. Recipe can be doubled.
Put beef in heavy skillet and cook until meat is lightly browned. Drain fat. Stir in other ingredients. Cover and simmer for 1 hour.
Make into balls (a teaspoon). Roll in sugar. Place on cookie sheet. Bake 12 minutes at 350°.
Mix in order listed and let stand 2 minutes. Bake 1 hour in 350° oven. Makes 1 loaf.
Saute onions in butter. Add fish and cook 2 minutes more. Beat eggs, cream and seasoning. Add cheese, fish and onion. Mix well. Pour into pastry shell and bake at 375° for 25 to 30 minutes or until set.
Mix the first 3 ingredients. Add the oats, vanilla and chocolate chips. Add eggs and beat. Sift and add flour, soda and salt. Drop by tablespoons onto ungreased cookie sheet. Bake 10 minutes at 350°.
Mix sugar and shortening until fluffy. Add eggs one at a time beating well after each addition. Mix coloring and cocoa. Add to mixture, beating well. Add buttermilk and flour alternately beating well after each addition. Mix soda and vinegar and fold into mixture. Bake in 3- 9 in. greased and floured pans at 350 degrees for 20 minutes. The cake is done when it pulls away from the sides of the pan. Do not overbake. Let cake cool in pans then on racks for 10 minutes.
Melt butter and pour in warm milk with the sugar and salt. Add 2 cups flour and beat in mixer for 5 minutes at medium speed. Stop mixer and add yeast; beat another minute. Add beaten egg and another 1 1/4 cups flour. (Add more milk if needed.) Beat another 10 minutes. Let rise in bowl for about 1 hour in a warm place. Grease 9 x 12-inch pan. Remove dough from bowl and press down into pan. Smooth with tablespoon that has been dipped in melted butter. Cut in squares, then let rise for 30 minutes. Bake in 400° for 20 to 25 minutes.
Combine cheese, mayonnaise, parsley and sliced olives. Spread generously on 3 slices of bread; cover with other 3 slices. Cut each sandwich into 4 triangles each; arrange points up into a greased 8-inch baking dish. Beat eggs with remaining ingredients; pour evenly over all the triangles, moistening each one well. Bake at 350° until nicely set and lightly browned, approximately 35 minutes.
In heavy saucepan, combine cocoa, sugar and salt. Gradually stir in boiling water. Stir over medium heat until smooth and slightly thickened, about 10 minutes. Remove from heat; stir in vanilla. Store in refrigerator in airtight jar.
Boil chicken and cut into small pieces. Melt butter and add flour until pasty. Add milk and broth. Cook over medium heat until mixed well. Add chicken and serve over rice.
In a boiler, bring pineapple to a boil. Remove from heat. Stir in jello; mix well. Pour into a bowl, stir in buttermilk. Store in refrigerator. Low-fat Cool Whip may be added when served.
Preheat oven to 350°. Spray cookie sheets with Pam and place 2 rolls on each pan to thaw. When dough is thawed, stretch out to approximately 6-inches in diameter. Place 3 to 4 pepperoni slices in middle along with a large pinch of cheese. Roll up in cabbage roll fashion. Place back on cookie sheet to rise. When double in size, bake in 350° oven for approximately 15 to 20 minutes until lightly browned.
Dissolve gelatin in boiling water. Add cold water. Chill until partially set. Pour 1 1/2 cups of gelatin into 3-quart mold; chill. Add sour cream to remaining gelatin; whip with electric mixer until fluffy. Chill until slightly thickened. Fold in fruit and nuts. Pour into mold. Chill until firm. Makes 8 servings.
Dissolve jello in 2 cups boiling water. Add cold water. Stir in sugar, pineapple juice, orange juice and lemon juice. Chill until ready to use. Just before serving, spoon in sherbet and pour ginger ale over. Serves 40.
Begin boiling water for pasta. Heat butter and oil in a skillet over medium heat. Saute garlic for 1 minute. Cut Prosciutto and sundried tomatoes into thin julienne strips, stir into skillet with pine nuts and shrimp. Saute for 2 minutes. Stir in cream, nutmeg, pepper and Parmesan cheese, bring mixture to a boil. Reduce heat and simmer over very low heat while cooking pasta.
Bake, boil or fry chicken; set aside. Saute onions, oregano, basil, salt and pepper in margarine or butter. Add tomatoes, tomato paste and 1 cup water; simmer for 5 minutes. Add chicken and simmer for 20 minutes. Serve with rice or potatoes.
In saucepan, cover carrots with water; add salt and cook until tender. Drain. Combine with margarine in blender or processor. Process until smooth. Add sugar, baking powder, flour, eggs and vanilla in bowl. Mix. Add carrot mixture. Mix well. Spoon into greased baking dish and bake at 350° for 45 to 60 minutes or until nicely browned.
In large pan, cook beef, celery, onion and green pepper over medium heat until meat is no longer pink. Drain if greasy. Stir in rest of the ingredients and spices. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Garnish with Parmesan cheese if desired.
Mix all together and bring to a boil. Cut up hot dogs and marinate overnight. Cook slow and simmer several hours.
Combine all ingredients. Roll into small ball and dip in cold water and then sugar. Place sugar side up on cookie sheet. Bake 325 degrees for approx. 8-10 minutes or golden brown.
Saute onions in butter. Place potatoes in casserole dish. Mix in soup, sour cream, onions and cheese. Mix together 1/2 stick margarine, softened and 1 cup of corn flakes. Sprinkle over top of potato mixture. Bake uncovered for 1 hour at 350°. Serves 6 to 8.
Boil sugar and water until a thin syrup. Wash and drain berries. Drop into hot syrup and simmer gently, keeping covered until berries are clear, transparent and tender. The cooking must be gentle or berries will come to pieces. The beauty of this sauce is the whole clear berry.
Mix oleo, confectioners sugar, Rice Krispies and peanut butter together, then shape in small balls. Melt chocolate chips and paraffin wax together in double boiler. Roll peanut butter balls in chocolate mixture and place on wax paper. Keep refrigerated.
Brown ground chuck with chopped pepper and onion. Combine all ingredients, cook on low for 30 minutes or bake at 325 degrees for 35 to 40 minutes.
Brown meat in small amounts of fat and when brown, sprinkle with garlic salt and put in a casserole dish. Add seasoning and drained mushrooms with some liquid.
Combine all ingredients. Mix well in crock-pot. Cover and cook on low 8 to 12 hours. Serve over noodles, rice or mashed potatoes. Serves 4 to 5.
Beat oil and sugar. Add eggs and beat well. Add mixed dry ingredients. Add balance of ingredients. Put in lightly greased and floured 9 x 5-inch bread pan. Bake 1 hour at 350°.
Line serving bowl with lettuce leaves.	Chill mixture for several hours before adding chow mein noodles. Pour onto lettuce leaves and serve.
Saute celery and onion in butter in saucepan until tender. Combine soup, Cheez Whiz and rice. Break broccoli apart with fork. Add to cheese mixture. Add salt, pepper and onion mixture. Mix well. Place in buttered casserole. Refrigerate for 12 hours. Bake in preheated 350° oven for 35 minutes.
Sift flour and soda together. Beat eggs, sugar, oil and vinegar to eggs. Add flour and soda, alternately with buttermilk. Blend ingredients well. Then add vanilla and cake coloring. Pour batter into 3 (8-inch) cake pans. Bake at 350° for 20 minutes. Cool cake before frosting.
Combine fruit, coconut and marshmallows with sour cream. Toss lightly and chill.
Cook potatoes and drain water. Mash potatoes. Add rest of ingredients and mix well. Refrigerate overnight or put in crock-pot directly. If refrigerated, allow at least 3 hours on low setting of crock-pot.
Preheat oven to 375°. In large bowl cream lard and sugar until creamy. Add eggs, anise and brandy extract. Beat and mix well. Add flour alternately, with baking powder, salt and creamed mixture until stiff dough has formed. Knead dough; pat or roll out to 1/4-inch shapes. Bake on ungreased cookie sheet for 10 minutes at 375°.
Combine cake mix, gelatin (diluted) and eggs and oil. Beat with mixer until smooth. Bake according to directions on cake mix box in a 9 x 13 x 2-inch pan. Immediately after removing it from oven, poke holes in top of cake with a fork. Pour thawed strawberries over cake. Top with whipped cream. Chill and serve.
Sift dry ingredients; stir in walnuts. In mixing bowl, beat egg, stir in mincemeat, oil and orange juice. Add dry ingredients. Mix to blend. Pour batter into greased 8 x 4-inch loaf pan. Bake at 350° for about 1 hour or until bread tests done. Remove from pan and cool on rack. Chill before slicing. Yield: 1 loaf.
Brown beef, onion, bell pepper, salt, chili powder, pepper and garlic juice. Add soup, Ro-Tel and rice. Place in baking dish and cover with grated cheese. Bake, uncovered, at 350° for about 20 minutes. Serve with green salad and hot bread for excellent meal.
Melt caramels with 1/3 cup of the milk in top of double boiler, stirring until smooth. Set aside.
In 9-inch pie plate, place butter and oil. Microwave at High 30 to 45 seconds until melted. Turn plate to coat bottom with butter and oil.
Cook chicken in water and add onion. Boil until tender and falling off the bone. Remove chicken from liquid and take off the bone. Strain liquid. Add carrots, chicken, salt and pepper to liquid and bring to a boil. Drop biscuit dough by the tablespoons into hot liquid. Simmer about 30 minutes, stirring frequently, until dough is cooked through and carrots are tender.