HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Sift the flour, spices, sugar, and baking powder together, blending well. Add the eggs, honey, and orange peel to make a soft dough. On a lightly floured surface, roll out dough to about 1/2 inch thick. Cut into shapes with cookie cutter and place on lightly greased or non-stick cookie sheet. Brush each cookie with the egg wash glaze. Place one almond half in the center of each cookie and sprinkle with the coarse sugar. Bake 10-15 minutes or until done. Cool on wire racks.
Halve large fresh Brussels sprouts. In a medium saucepan cook fresh sprouts, covered, in a small amount of boiling water for 10 to 12 minutes, or until crisp-tender. Drain and remove from pan (or cook frozen sprouts according to package directions; drain and remove from pan; halve any large sprouts). In the same saucepan, cook onion in butter or margarine until tender. In a bowl combine milk, sour cream, flour, mustard and salt. Add to saucepan. Cook and stir until thickened and bubbly. Stir in Brussels sprouts; heat through. Makes 4 servings.
Cook carrots in slightly salted water until tender, but firm. Drain and rinse with water. Mix soup, sugar, oil, vinegar, mustard, Worcestershire sauce, salt and pepper. Bring to a boil, stirring well. Pour over carrots, onion and green pepper. Refrigerate 24 hours before serving.
Burn 2/3 cup white sugar to deep brown in iron skillet. Add boiling water. Cook until like a syrup. Cool. Cream butter; add sugar and cream well. Add burnt sugar and beaten egg yolks. Beat well; add dry ingredients. Add milk, water, vanilla and stiffly beaten egg whites. Bake 40 to 45 minutes in 400° oven. Makes 3 layers.
Mix all together. Pour into a glass casserole and cover with buttered bread cubes. Cook in oven at 350° about 50 minutes, until bread is browned and liquid absorbed.
Break 2 slices bread into small pieces. Mix thoroughly with 1 lightly beaten egg, 1 tablespoon mayonnaise, 1 teaspoon seafood seasoning, 1 teaspoon parsley flakes, 1/4 teaspoon salt, 1 teaspoon Worcestershire sauce and 2 teaspoons baking powder. Combine with 1 pound crab meat, flaked. Shape into 8 cakes. Fry in small amount of hot fat.
Cook pasta. Rinse in cold water. Chop tomatoes and cucumbers. Add all ingredients to pasta and mix well. Refrigerate for 2 hours.
Pour cooked green beans in baking dish. Mix with cream of mushroom soup. Spread melted cream cheese over top, then pour cooked rice over cheese. Sprinkle with Ritz crackers. Bake at 375° for 25 minutes.
Place beans and onion in baking dish. Mix molasses, catsup, brown sugar and water; add to beans. Place slices of bacon on top of beans (if bacon is pushed down into beans it will not brown too much). Bake in 350° oven for 1 1/2 to 2 hours.
Mix together thoroughly; roll into balls. Bake 12 to 15 minutes at 400°.
Put ice cream in large bowl to soften. Set aside. Melt oleo and crush crackers in a 9 x 13-pan. Add melted oleo and mix well. Save 1 cup or 1 1/2 cups to sprinkle on top. Press the rest into bottom of pan.
Mix cornmeal, milk and 2 eggs and bake in oven. Do not brown or cook hard for it needs to be easy to crumble. Let cool before mixing with grits (can be instant grits, mixed and cooled), cold biscuits (canned biscuits can be used), bread, onion and celery. Mix with chicken broth. Beat eggs; stir in well. Bake in a 9 x 14-inch pan. Will serve about 20 people.
On each flour tortilla, sprinkle portions of both cheeses and chopped chilies. Fold tortillas in halves and place on large baking sheet. Brush tops of each with melted butter. Place in 350° oven for 10 to 15 minutes or until tops are golden brown. Cut into triangular quarters. Serve with guacamole and/or sour cream. Add grilled chicken (fry chunks of chicken in Italian salad dressing on stove) and onions (cut up and cooked with chicken).
Mix all ingredients together. Store in refrigerator for up to 3 weeks. Bake at 350° for 15 minutes.
Put all ingredients in blender. Pour in greased pan. Bake 30 minutes.
Soften yeast in 1/4 cup water with teaspoon sugar. Combine hot milk, shortening and salt and cool to lukewarm. Add 1 cup flour. Add yeast and eggs. Beat well. Stir in remaining flour and knead lightly 5 to 8 minutes. Cover and let rise until double, then divide dough into thirds. Roll each into 9-inch circle. Divide circle like pie and roll big end first so point is on outside. Arrange rolls point down on greased cookie sheet. Curve slightly like a crescent. Brush with melted butter. Before baking, beat an egg with a little water and sprinkle poppy seed on them. Cover and let rise until light. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Beat eggs; add sugar, oil and vanilla. Mix well. Gradually add flour. Mixture will be very thick. Flour wax paper and roll out dough to desired thickness. Cut out. Place on greased cookie sheet at 325° for approximately 8 minutes or until desired brownness.
Bring to boil the oil, vinegar and seasonings. Sprinkle sugar, don't stir. Let sit for 4 hours.
Allow tortillas to thaw while preparing the filling. In a saucepan, combine tomato sauce, cooked meat, onion, chili powder, garlic powder, cocoa, cumin, sugar and salt. Bring to a boil, cover and reduce heat to simmer 10 minutes. Allow filling to cool. Lay tortilla on a clean surface and divide the filling evenly in the center of each tortilla. Fold each tortilla like an envelope and secure with a toothpick. Deep fry on medium heat until golden brown. Drain on paper towel and keep warm, uncovered, on a warming tray or in low oven until ready to serve.
Combine first 5 ingredients in a large bowl; add eggs, oil and vanilla, stirring until moistened. Add pineapple, pecans, black walnuts and bananas; stir. Pour into greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool in pans 10 minutes; remove and cool on wire racks.
In a bowl, stir together the flours, baking powder, baking soda and salt; set aside. In another bowl, beat sugar and butter. Add eggs, one at a time. Stir in milk and vanilla. Add flour mixture and banana alternately to sugar mixture. Fold in chopped nuts. Put batter into a greased loaf pan. Bake at 350° for 45 to 50 minutes or until set and firm.
Make pie crust. Beat eggs and the rest and pour into unbaked pie shell. Sprinkle nuts on top.
Mix all ingredients together. Bake for 30 to 40 minutes at 350°.
Sift dry ingredients together three times. In large mixing bowl, make a well in the middle of the dry ingredients and add the first 3 liquid items to it, then add the two cups of cold water over all of it. Mix well, but do not beat.
Combine eggs, cream, sugar and vanilla in a bowl. Mix thoroughly with mixer. Pour into ice cream maker can. Add condensed milk and stir well. Add milk to fill line on can. Stir and freeze.
Preheat oven to 375°. In a baking dish, mix garlic, Worcestershire sauce, lemon juice, water, 2 tablespoons parsley flakes, melted butter, pepper and cayenne.
In a pan, boil the pork until tender; drain and dice. Place in a large skillet or pan and add onions, mushrooms, salt, pepper, celery, bean sprouts and soy sauce. Cover with water. Bring to a boil, stirring often. Add thickening made from melted butter and flour mixed together well. Cook 2 minutes, then serve on top of cooked rice and top with chow mein noodles. Serves 6.
Slice one roll of cookie dough between 1/4 and 1/2-inch thick. Spread slices on the bottom of a greased 9 x 13-inch pan. Push all together to form one.
Slice apples and onions into crock-pot (or Dutch oven). Add a small pork roast (pork shoulder is cheap and good or fresh pork butt). Add sauerkraut and several tablespoons of brown sugar. Cook slowly overnight (add a little water if there is not enough juice from kraut). Cook until meat falls off bone. I cook this overnight in a crock-pot about 12 hours.
Steam green beans until tender-crisp. Combine with other ingredients in saucepan. Cook 15 more minutes. Contains 0 fat grams per serving.
Combine first 3 ingredients until crumbly. Press firmly into greased 13 x 9-inch pan. Bake 15 minutes at 350° or until lightly browned.
Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup spaghetti sauce into the bottom of a shallow baking dish; set aside. In a saucepan, combine meat loaf, rice, onion, chopped green pepper and remaining spaghetti sauce. Cook and stir over medium heat for 5 to 10 minutes. Stuff each pepper with meat loaf mixture; place on sauce in baking dish. Bake, uncovered, at 375° for 15 to 20 minutes. Sprinkle with the cheese and let stand until melted. Yield: 6 servings.
Saute onion and butter. In another pan, fry strips of bacon. Drain the grease and add the onion. Next add the ground beef, salt and pepper. Add the 2 tablespoons flour and cook over medium heat until brown. Add soup; cover and simmer for 20 minutes. Add the sour cream and simmer for 5 minutes. Cool the meat mixture. Make a crust with the flour, shortening, salt and water. Roll out and cut 5-inch circles and fill with rounded teaspoonful of meat on circle. Fold over and brush with oleo. Bake 15 to 20 minutes in a 400° oven.
Mix all ingredients well. Spread over tortillas and roll up. Refrigerate a few hours and cut into slices. Serve with salsa.
Place all ingredients in blender. Cover and blend on high speed about 25 seconds. Serve on salads. Store leftover dressing in covered container in refrigerator.
Brown beef and onion in skillet. Add spices, corn, green peppers, tomato sauce and water. Cover and bring to a full boil. Stir in rice. Reduce heat; cover and simmer until rice is done. Sprinkle with cheese.
Mix the first 4 ingredients together with 1/2 pint sour cream. Place in refrigerator to chill well before serving.
Cream butter and sugars, then egg. Add peanut butter and hot water. Sift soda to flour and add to creamed mixture. Drop by small spoonfuls onto cookie sheet and press with tines of a fork. Bake at 350° for 12 minutes.
Put flour, sugar and salt in large bowl. Mix well with fork. Add shortening (do not use oil, lard, oleo or butter). Mix with fork until crumbly. In small bowl, beat water, vinegar and egg. Combine 2 mixtures, stirring with fork until moistened. Divide dough in 5 portions. With hands, shape each portion in a flat round patty ready for rolling. Wrap each in plastic or waxed paper. Chill at least 1/2 hour. When ready to roll, lightly flour both sides of patty and place on lightly floured board or pastry cloth. Cover rolling pin with stocking net and rub with flour. Roll from center, keeping pastry round until desired size.
Combine flour, sugar and salt in a bowl. Place margarine, water, shortening and cocoa in a saucepan; bring to a boil. Pour over flour mixture. In another bowl, beat eggs; add buttermilk, soda and vanilla. Stir well and add to other mixture. Bake in greased and floured oblong pan for 40 minutes at 350°.
Bring to a boil broccoli, water, chicken bouillon cubes, celery and onion and simmer 10 minutes. Add milk and water and return to a boil. Add butter, flour, milk, Cheez Whiz and simmer until hot and mixed well.
Boil macaroni for 12 minutes. Drain water. Add salt, pepper, eggs and margarine and mix, then add cheese and milk and mix. Put in glass meat loaf dish. Bake at 350° for 40 minutes.
Mix all cake ingredients together. Pour into greased and wax papered 9 x 13 x 2-inch pan. Bake at 350° for 50 to 55 minutes. Cool. Frost and sprinkle with coconut. Cut into squares.
Prepare rice according to package; add to rice, minced onion, while in boiling	water.	Combine peas, turkey, soup, milk, mustard and salt.	Mix all ingredients together. Place in 10 x 6 x 1 1/2-inch baking dish. Mix crackers and butter and sprinkle on	top of casserole. Bake at 350° for 35 minutes. Makes 4 to 6 servings.
Cook sugar, brown sugar and sour cream to soft ball stage. Add vanilla. Beat until thickened. Add nuts. Turn out onto buttered plate or buttered wax paper.
Mix milk, margarine, sugar, coconut and vanilla together and make into mounds or small shaped balls. Melt chocolate and paraffin in double boiler. Using a toothpick, dip mounds into chocolate mixture.	Let tips of mounds show. Makes 5 pounds of candy.
Preheat oven to 350°. Saute green pepper and onion in butter. Combine with remaining ingredients except cheese; turn into greased 2-quart casserole. Bake 25 to 30 minutes. Top with cheese; bake 5 minutes longer or until cheese is melted. Makes 8 servings.
Separate eggs. Beat egg yolks and stir in beer; add to flour and stir only until blended. Add margarine and let stand 1 hour. Beat egg whites stiff and fold into mixture. Great for shrimp and fish pieces or almost anything. Deep fat fry.
Heat broccoli in 1 cup salted water that is boiling. Cook 5 minutes and drain. Mix broccoli, onion, green pepper and cheese and put in pie plate. Beat milk, Bisquick, eggs, salt and pepper 15 seconds in blender. Pour into pie plate. Bake 35 to 40 minutes at 400°.
Prepare cake and set aside. When cool, pull into pieces. Then put cake on bottom of bowl, one layer, then a layer of pudding, then a layer of cherry pie filling, then a layer of Cool Whip. Sprinkle with nuts. Keep doing this until all used up. Keep in the refrigerator.
Fill a 12-quart pot 1/2 full with water. Add pepper, garlic and Worcestershire sauce. Boil chicken and ribs for 1 hour. Add water while cooking. Leave stock in pot. Debone meats and cut into bite size pieces. Dice potatoes. Cut okra into 1-inch pieces. Add other ingredients (chopped) to stock, along with meat. Cook for 5 or 6 hours on low heat.
Beat eggs and milk well. Mix together the flour, sugar and nutmeg and add to egg mixture. Mix well. Stir in cut up rhubarb. Pour into pastry-lined pie pan and dot with butter or margarine. Cover with top pastry. Bake at 400° for 50 to 60 minutes.
Trim fat from meat. Place in a 13 x 9-inch pan. Roast at 350° for 1 hour. Spoon off fat. Arrange potatoes around meat. Combine soup; pour over meat and potatoes. Cover with foil. Bake 2 hours more or until meat and potatoes are tender. Sprinkle with cheese and paprika. Bake until the cheese melts. Makes 6 servings.
Mix together ingredients. Knead lightly and pat down onto a floured board into a 3/4-inch thick circle. Cut into 8 wedges and place individually on a cookie sheet. Bake at 425° for 10 minutes until lightly browned. Serve warm with butter and homemade jam.
Brown ground beef, onion and pepper. Add salt, pepper, chili mix, 1/2 mustard and 1/2 ketchup while browning meat. Drain good. Put remaining chili powder, mustard and ketchup and simmer. Add the tomato juice and simmer about 45 minutes. Stir occasionally.
Pierce squash 6 to 8 times with a fork. Place squash in a layer of paper towel in the microwave; microwave, uncovered, on High 15 minutes or until soft to touch, turning squash over every 5 minutes. Let stand 5 minutes. Combine oil and garlic in a large bowl; microwave on High 1 1/2 to 2 1/2 minutes, or until thoroughly heated. Stir in basil, oregano, salt and pepper. Cut squash in half; remove seeds. Using a fork, remove spaghetti like strands. Combine squash and oil mixture; toss gently. Sprinkle with cheese. Makes 4 to 6 servings.
Bake cake as directed in round cake pans (two). When cool, place 1 cake in bottom of bowl. Spread half of the prepared pudding on top. Add Cool Whip over pudding. Sprinkle with candy and nuts. Layer again with cake, pudding and Cool Whip; sprinkle top with candy and nuts.
Bake the layers. Take 1 layer and crumble it in a bowl. Put first box of strawberries over this.
Cook broccoli and drain. Beat eggs lightly and add mayonnaise, mushroom soup, cheese and onion. Put in casserole. For topping, melt margarine in saucepan. Add crumbled Ritz crackers. Spoon over casserole. Bake at 350° for 45 minutes. Serves 6.
Boil a cut up raccoon until tender. Drain off the broth and use to make cornbread dressing. Salt and pepper the raccoon well and bake in a moderately hot oven with the cornbread dressing until brown.
Cook broccoli until almost done. Add salt. Drain well. Place 1/2 broccoli in casserole. Cover with water chestnuts. Add 1/2 of soup. Cover with remaining broccoli. Add remaining soup. Top with cheese. Sprinkle with cracker crumbs. Dot with butter. Bake at 350° for 20 minutes. Makes 8 servings.
Pour boiling water over chopped dates and soda. Let stand. Mix sugar, butter, egg, vanilla, flour, baking powder, nuts and salt. Add to date mixture and bake in a 9 x 12-inch pan for 35 minutes in a moderate oven. Boil the cream, butter and light brown sugar for 3 minutes. Spread on cake. Sprinkle with coconut and nuts.
Cook broccoli with onion and drain. Brown sausage and drain. Combine cheese and soup over low heat, stirring until cheese melts. Add broccoli mixture and meat. Serve with any kind of chips.
Mix dry ingredients together. Mix wet ingredients together. Gradually blend in dry ingredients. Spoon into a greased loaf pan. Bake at 350° for 50 to 60 minutes.
Mix together the softened butter, cream cheese and sugar. Beat until creamy. Add eggs; beat until well mixed, then gradually add flour, then vanilla.	Bake in a greased and floured Bundt pan at 325° for 1 hour and 20 minutes.
Cook hot dog to your satisfaction. Heat sauce 1 minute or until hot on stove top. Put cheese on bottom of bun. Place hot dog on cheese and pour sauce over hot dog. Serves 1.
Shape dough into balls and roll in 2 tablespoons of sugar and 2 tablespoons of cinnamon. Bake at 400° for 8 to 10 minutes on ungreased cookie sheet.
Cook noodles according to directions on the package. In a baking dish, place a layer of noodles, a layer of Ricotta cheese, layer of spaghetti sauce and a layer of Mozzarella cheese. Continue until all ingredients are used. Bake at 350° for 20 minutes or until cheese is bubbly.
Combine all ingredients in a bowl. Beat for 10 minutes until light and fluffy. Yields frosting for 2 to 3 cakes.
Mix and work all together. Roll out. Makes about 26 pie crusts for your filling.
Prepare cucumbers as you like them: spears, slices, whole. In bottom of each quart jar, put one whole garlic clove, 1 sprig of fresh dill and 1/2 teaspoon of alum. Fill jar with cucumbers, packing tightly. Place one more garlic clove and 1 sprig of fresh dill on top of jar. Fill with prepared water*. Process by home canning method. Let set for 3 months before serving.
Mix everything together. Add Miracle Whip 1/4 cup at a time until creamy.
Cream butter, sugar and vanilla. Add flour and nuts. Roll in small balls. Bake for 45 minutes at 300°. Cool and roll in powdered sugar.
Brown meat and onion in pan. Drain all grease. Add chili powder, tomatoes and beans. Simmer 1 hour.
Drain herring; cut into bite size pieces, if necessary. Blend sour cream with herring and other ingredients. Toss to blend well. Chill before serving. Serve as an appetizer with crackers or on lettuce leaves. Serves 6 to 8.
Cook the ingredients (except sauerkraut and wieners) for 7 to 8 minutes, then add sauerkraut and wieners. On medium heat, cook for 30 minutes.
Crush Ritz crackers while they are still in the sleeve. Melt the butter and add to the cracker crumbs, mix well and set aside. Spray a 9 x 13 pan with Pam cooking spray, add potatoes and onions. Mix together sour cream and chicken soup with the cheddar cheese. Pour over the potato mixture. Add the Ritz cracker topping. Cover and bake at 350° for 1/2 hour, then uncover and bake another 1/2 hour or until golden brown.
In a large bowl, beat cheese until fluffy. Add sweetened condensed milk until smooth; add remaining ingredients and mix well. Pour into prepared crust; bake 1 hour and 15 minutes at 300°. Cool and serve with whipped topping or plain.
Partially freeze beef. Thinly slice across grain into bite size strips. In bowl combine onion, soy sauce, 1 tablespoon oil, sugar, garlic and hot pepper sauce. Add beef strips and toss to coat. Let stand 30 minutes at room temperature. Fry in skillet in oil quickly, using a small amount at a time.
Preheat oven to 450°. Wipe the brisket with a clean, damp cloth and season it with salt. Roast it in a deep roasting pan until golden brown, 30 to 35 minutes. Add about 2 cups of water to the pan or just enough to keep the roast from sticking and burning on the bottom. Sprinkle the roast with freshly ground pepper. Add the thyme and bay leaves. Cover and reduce the heat to 325°. Cook until the meat is tender, another 2 to 2 1/2 hours (this will vary with the size and grade of the brisket).
In a large bowl, mix well the ground beef, onion, celery, chili sauce, egg, pepper, half (1 1/3 cups) of potato flakes, milk and salt. Spread mixture in 9-inch pie plate. Bake in a 350° oven for 35 minutes.
Combine mayonnaise and half and half until smooth and add cubed bread. Fold next 7 ingredients into this mixture. Pour into a slightly greased, shallow two-quart casserole. Cover and chill overnight. Combine soft bread crumbs and oleo. Stir and sprinkle over top of casserole. Bake one hour at 325° or until bubbly. Yields 8 servings.
Boil berries in water and sugar until all berries burst open. Remove from fire. Add gelatin and marshmallows. Stir until melted and dissolved. Add all other ingredients. Mix well. Chill.
Mix all ingredients together and pour into baking dish. Bake at 325° to 350° for 1 hour.
Place slices of bacon in baking dish. Spread rice on top of bacon. Lay chicken on top of rice. Sprinkle with oregano, garlic salt, salt and pepper. Pour mushroom soup mixed with water over chicken. Sprinkle freely with paprika. Seal with foil and place in 300° oven. Cook two hours. Do not peek.
Melt butter in saucepan; blend in flour and salt. Stir in milk slowly. Cook over medium heat, stirring constantly until thick. Refrigerate for at least 2 hours. Add chicken, lemon and sage. Shape into croquettes. Beat eggs and water together. Dip croquettes into egg mixture. Roll in crumbs. Fry in hot oil until golden brown. Yield: 6 servings.
Heat pan. Add oil and fry onions until brown. Add cold rice and saute. Add eggs, seasoned with soy sauce and salt. Saute until done. For variety, add 2 cups chopped, cooked meat (bacon, ham, shrimp or chicken), chopped pepper or peanuts (shelled and roasted). Serves 4 to 6.
Mix all ingredients together, adding one egg at a time. Bake in	a Bundt pan for 1 hour at 350°. When cool, drizzle with lemon juice and powdered sugar glaze.
Mix all of the ingredients, except broth, water and seasoning. Place in 5-quart pot and then add water, broth and seasonings. Cook on high for 4 to 5 hours. Check several times. May not take as long, depending on size of diced and sliced potatoes. May cook on low-medium all day if desired.
Scrub yams and prick with a fork. Microwave on High until not quite tender, about 8 minutes. (If using canned yams, do not microwave.) Let cool, then peel and sliced 1/4 inch thick. Peel and core apples and slice into 1/4-inch rings. Spray shallow casserole with vegetable spray. In layers, alternately place yams, apples, margarine, brown sugar and seasonings. Cover and bake at 375° for 20 to 25 minutes. Uncover, baste with juices and cook about 5 to 10 minutes more, until yams and apples are tender and lightly browned.
Boil pasta as directed on bag. Cool. Mix all remaining ingredients with pasta. Refrigerate until ready to use.
Cook and bone chicken. Cook spaghetti in chicken broth. To taste, saute chopped onion, green pepper and celery in a little broth until tender. Put chicken, spaghetti, green pepper, celery and Velveeta cheese in bowl. Add mushroom soup and chicken soup to chicken mixture. Mix. Add water as needed. May add pimentos or red pepper for color.
Prepare in a Dutch oven. Saute vegetables in 1 tablespoon oil until onion is clear. Remove from pan. Add remaining oil and brown beef, one-half at a time. Return all vegetables to the pan. Add the spices and tomatoes and sauce. Bring to a boil. Lower heat and simmer 2 1/2 to 3 hours or until meat is tender and tomatoes have boiled apart. Serve topped with chopped raw onions, grated Monterey Jack cheese and a small dab of sour cream on each bowl. Serves about 12.
Cream Shortening, Sugar and Eggs together in a bowl. Add 1 c. Applesauce. Mix dry ingredients together. Add to mix stirring until batter is smooth. Add Raisins to taste (make it as lumpy as you like). Bake in cup cake tins at 375 degrees for about 20 mins. Yield: 24.