HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put broccoli, potatoes, celery and onion in large pot. Cover with water (not water in recipe). Boil until potatoes are done. Boil 2 quarts of water and bouillon cubes until dissolved.
Cream butter. Add sugar gradually, creaming thoroughly. Add flour, salt and baking powder together. Sift. Add to butter mixture alternately with liquid. Quarter cherries and dredge with flour the cherries and nuts. Blend into batter. Fold in stiffly beaten egg whites. Bake in a tube pan or in 2 layer pans (well-greased and floured) at 350° for 1 hour or until done. Cool on cake rack. Frost with Fluffy White Frosting.
Boil lasagna 10 minutes or until al dente, stirring occasionally to prevent noodles from sticking to pan. Drain noodles, rinse in cold water and then lay them next to each other on waxed paper to dry. Soften chopped broccoli by cooking it 5 minutes in boiling water. Combine cheeses, vegetables, herbs and pepper in medium bowl. In 13 x 9 x 2-inch dish, layer lasagna noodles, spread with half of the cheese mixture and half of the tomato sauce. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freeze.
Brown meat and onion, drain fat. Stir in soup, milk and seasonings. Layer half of noodles, meat and cheese in 1 1/2-quart casserole. Repeat layer, except cheese. Bake at 350° for 20 minutes. Sprinkle with remaining cheese, return to oven until cheese melts.
Saute onion, bell pepper and tomatoes in melted margarine. In another pan brown hamburger meat. Drain hamburger and add sauteed vegetables to meat, then add tomato sauce and stir. Simmer for 15 to 30 minutes after adding 1 teaspoon oregano. Pour over prepared elbow macaroni for small children or regular spaghetti noodles.
Whirl raspberries, strawberries and pineapple juice in a blender to combine. Add milk. Blend until smooth.
Preheat oven to 350°. Squeeze excess liquid from broccoli. In a large bowl, combine broccoli, undiluted soup, milk, salt and pepper. Add potatoes to soup mixture; toss to coat. Grease deep 2 quart casserole. Spoon mixture into casserole, arranging top layer of potato slices in concentric circles. Cover and bake 1 hour. Uncover and bake 1 hour longer or until potatoes are tender and top is brown.
Melt butter in casserole. Add rice and beef consomme. Pour onion in last. Cover and bake at 325° for 1 hour. Serves 6.
In bowl, manually stir together cooled zucchini, soup, cheese, sour cream, carrot and onion. In pan, melt butter; add stuffing mix. In greased casserole dish, put one layer zucchini mix and half of stuffing mix. Add rest of zucchini mix and top with stuffing mix. Bake at 350° for 30 minutes.
Beat eggs in large bowl. Stir in sugar, syrup and butter. Stir in pecans and vanilla. Pour in two unbaked pie shells. Bake at 375° for 40 to 45 minutes. Cool for 3 hours before serving.
Combine onions, peppers, carrots and cucumbers. Mix in salt. Cover with ice and let stand 3 hours. Drain well. Combine remaining ingredients and pour over pickle mixture. Bring to a bubbling boil and boil 1 minute. Pack in hot jars and seal.
Dissolve the gelatin in boiling water. Stir in cranberry sauce. Chill and fold in other ingredients.
Brown roast on top of stove in Dutch oven. Add remaining ingredients and simmer all day (or until tender). Refrigerate overnight.	Spoon off fat and slice meat. Reheat meat in juice. Brush submarine bread with juice. Peppers may be served. Serves 12 to 15.
Stew and cut the hen into bite sized pieces. To the broth that the chicken has been cooked in, add the noodles, pepper, onion and celery. Cook until noodles are tender. To this, add sauce made from flour, milk and butter. Combine with noodle mixture the chicken, mushroom soup and the cheese. Bake 30 minutes at 350°. Serves 12.
Mix all ingredients well and let stand overnight. Delicious on ham, hot dogs, Swiss cheese and mustard sandwiches.
Mix together eggs, sugar, oil and evaporated milk. Add and mix well the flour, baking powder, 1/4 and 1 teaspoon salt and vanilla. Blend in poppy seed. Makes 3 mini loaves.
Sift the flour, salt and cayenne pepper together. Then cut in the margarine until the mixture resembles fine breadcrumbs. Stir in the finely grated cheese and blend together with the egg yolk and water into a firm dough. Roll out on floured board to 1/4-inch to 1/2-inch thick. Cut into thin fingers 1/4-inch wide. (Or may be shaped with a cookie press.) Bake for 15 minutes at 350°.
Unroll crescent rolls and press in baking dish, smashing flat at seams and bringing up on sides 1-inch. Brown hamburger meat and drain. Stir in undiluted chili mix. Pour meat mixture in baking dish over crescent rolls. Cover with grated cheeses and bake in 350° oven.
Saute chicken and garlic in oil until lightly browned. Stir in peppers and mushrooms. Cook and stir until crisp-tender. Combine water, cornstarch and soy sauce in a small bowl, stirring until smooth. Stir into chicken mixture. Add ginger and bouillon cube. Stir in nuts. Cook and continue to stir over medium heat until mixture thickens and comes to a boil. Makes 4 servings. Serve with rice.
Spread dough over pan. Cook according to directions. Mix remaining ingredients except fruit and spread over crust. Top with fruit.
Dissolve yeast in warm water. Add other ingredients. Mix and roll out to rise for 2 to 3 hours. May be kept in refrigerator for 1 to 2 weeks.
Saute the onions and carrots in the butter until soft. Cook the potatoes in the chicken bouillon cube and water until soft. Stir flour in onions and carrots. Mix all together. Add milk and simmer until heated through.
Whip eggs lightly. Dot pan with margarine. Sprinkle cheese on bottom. Add bacon. Combine salt and pepper, mustard and half and half. Pour half of this mixture over cheese. Add eggs. Add remaining mixture of half and half and spices. Bake about 350 degrees until set, about 40 minutes. Serves 9-12 people.
In heavy sauce pan over low heat, melt chips with condensed milk, salt, butter and marshmallows. Remove from heat, stir in vanilla. Spread evenly onto wax paper lined 8-9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper, cut into squares. Store covered in refrigerator.
In small bowl, mix crumbs, sugar and margarine. In buttered 9-inch spring-form or 9 x 13-inch baking dish, pat crumbs firmly on bottom and sides and chill.
Heat oven to 350°. Grease and flour 2 layer pans (9 x 1 1/2-inch). In a large mixer bowl, mix the butter, granulated sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping the bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with the milk. Pour into the pans. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool.
Combine all ingredients in a large saucepan. Simmer for about 30 minutes. Chill.
Preheat oven to 300°. Place rice, soups and milk in bottom of 9 x 13-inch pan. Lay pieces of raw chicken on top, skin side up. Sprinkle one envelope of onion soup on top. Completely cover with foil. Bake 3 hours. No peeking! This is important.
Dissolve lemon jello in 1 cup boiling water. Add pineapple juice and cool. Add all remaining ingredients, except whipped cream and cheese. Let set in refrigerator until it begins to jell. Soften cheese and whip cream. Add cheese to cream and then add to jello mixture and return to refrigerator. Place ingredients into square pan. Cut into squares and serve as salad or desert.
Mix crushed wafers, melted butter, almonds and almond flavoring, reserving 1/3 c. for topping. Using a 9 x 13-inch pan, press half of the mixture in the bottom firmly. Add half of ice cream. Put in freezer to refirm ice cream. When firm, coat with about 10 oz. of apricot jam. Repeat layers and top with reserved crumb mixture. Freeze. Cut in squares or serve in sherbet glasses and top each with a cherry, if desired. Makes 12 servings.
Saute onion and garlic in butter until translucent in medium size pot. Stir in broth; add water to make 2 cups (3 ounces). Add rice and season packet. Dump and stir. Boil, cover, then simmer. Ten minutes before rice is ready, add shrimp; cover. When shrimp and rice is done, add avocado*, tomato*, raisins*. (*Do not cook these ingredients.) Serve immediately with salad and French or Italian bread. Preparation time: 15 minutes. Cook time: 30 minutes.
Combine in large bowl the first 7 ingredients. Prepare a dressing with the remaining ingredients and pour over the first mixture. Refrigerate.
Sift together flour, baking powder, salt and sugar. Beat eggs, add milk and oil and add to flour mixture. Stir until well blended. Heat griddle, heavy frying pan or electric skillet slowly until moderately hot. Grease very lightly before cooking each batch. Ladle or pour about 1/4 cup batter for each cake. Cook until top side is full of bubbles that begin to break and edges are dry. Turn, brown other side. Makes 2 1/2 dozen 4 to 5-inch cakes or 1 dozen 6 to 7-inch cakes.
Cover cucumbers with 1 gallon water and 1 cup lime. Soak 24 hours. Wash three times. Add vinegar, sugar and spices. Cook 1 1/2 hours. Pack in jars; seal.
Beat butter and peanut butter until well blended and smooth. Add sugars and beat until fluffy. Add eggs and vanilla. Beat. Stir in flour, baking soda and salt. Roll dough into balls and roll balls in sugar. Place on cookie sheet (ungreased) and bake in a 350° oven for 8 minutes. Place 1 kiss in middle of each cookie and bake for 2 more minutes. Freeze before stacking.
Mix ingredients in a separate bowl. Melt butter at bottom of pan. Cook noodles and add cheese, sour cream, sugar, cinnamon and eggs. Pour into pan with butter on bottom. Bake at 350° for 35 to 40 minutes.
Measure about 1/4 cup concentrate into small bowl; stir in cornstarch and spices. Place the remainder of the concentrate into a large skillet with the apples. Simmer gently until apples are just tender. Lightly stir in cornstarch mixture until quite thick. Stir in butter. Cool. Pour into pie shell; top with whipped cream and nuts.
Combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl. Beat eggs, pumpkin, sugar, evaporated milk and oil in large mixer bowl until blended. Add flour mixture and 1/2 cup chopped nuts. Mix just until moistened. Pour into greased loaf pan.
Place all ingredients in crock-pot in order listed; stir. Cover and cook on low heat for 10 to 12 hours (5 to 6 hours on high heat).
Cut Twinkies in half and layer in bottom of a 9 x 13-inch pan (filling side up). Prepare pudding and pour over Twinkies. Crush 4 candy bars and sprinkle over pudding layer. Place remaining layer of Twinkies (filling side down). Spread top with Cool Whip. Crush last candy bar and sprinkle over top. Chill. Keep refrigerated until ready to serve.
Cook bacon until crisp; drain and crumble, reserving 1/4 cup fat. Cook onion in reserved fat until tender. Blend in flour, sugar, salt, celery seed and dash of pepper. Add vinegar and 1 cup of water; cook and stir until thickened and bubbly. Add bacon, potatoes and eggs. Heat thoroughly, tossing lightly. Garnish with parsley, pimiento and bacon curls. Serves 5 to 6.
Mix all together and put in 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes. While hot, frost with:
Remove mushroom stems and save. Place caps, rounded side down, on broiler pan. Drain liquid from clams and reserve. In skillet, over medium heat, melt butter and brush some on caps. In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes. Stir in clams and remaining ingredients. Spoon into caps and broil 8 minutes or until tender.
Preheat oven to 375°. Sift together flour, soda and salt onto waxed paper or small bowl. In large bowl, beat butter, sugars and egg until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips.
Fill a deep fat fryer or skillet with oil to a 2-inch depth. Heat to 375°. Meanwhile, combine milk and egg in a mixing bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonful into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels.
Combine eggs, sugar, salt and butter in saucepan. Heat to boiling point. Boil for 2 minutes, stirring constantly. Cool. Stir in marshmallows and cracker crumbs. Spread into foil lined 9 x 9 x 2-inch pan. Chill. Heat butterscotch bits and peanut butter on low heat. Add vanilla; spread over crumb mixture. Refrigerate. Cut into bars.
Sift together flour, soda, salt and cinnamon; set aside. In large mixing bowl add Wesson oil and eggs. Beat, then add sugar gradually and beat until well mixed. Add dry ingredients and carrots, mix well. Bake in 2 (9-inch) layer pans which have been oiled and floured. Bake at 325° for 50 to 55 minutes.
Put half of the first 4 ingredients into 2 gallon jugs. Add water until full. When serving, add sherbet (about half) and half of ginger ale. You may freeze green cherries and lemon slices in part of the punch to float on top.
In a large skillet or Dutch oven, brown ground beef. Stir in carrots, 1 cup water and onion soup mix. Cover and cook over low heat until carrots are almost tender, about 15 minutes. Stir in noodles, tomatoes, corn, 1 cup water, basil and pepper. Bring to a boil. Cover and cook over medium-low heat until noodles and vegetables are tender, about 8 minutes, stirring several times. If needed, to prevent sticking, stir in 2 or 3 tablespoons water.
Cut biscuits into fourths. Melt butter and pour into a Bundt pan. Add some nuts, a sprinkle of sugar and a sprinkle of cinnamon. Roll each section of biscuit into a ball. Lay in the pan. When all the biscuits are in place, pour the remaining mixture of sugar, cinnamon, nuts and butter over the top. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together with mixer. Pour into 3 well-greased and floured 8-inch round layer pans. Bake at 325° for 15 to 25 minutes.
Cream margarine and sugar in large mixing bowl. In a separate small bowl, beat together egg and buttermilk, then add to margarine/sugar until well mixed. Combine in a mixing bowl the flour, baking soda, baking powder and salt. Mix together dry and wet ingredients alternating in small amounts until well mixed. Add raisins and caraway seed to batter. Pour batter into a greased loaf pan. Bake 1 hour at 350°. (If a glass loaf pan is used, reduce temperature to 325°.) Test for doneness with a pick in center that comes out clean. Yield: 1 large (9 x 5-inch) loaf.
Combine 1/2 cup butter, 1/4 cup brown sugar, lemon juice, flour and 3/4 teaspoon cinnamon. Add apples and plums. Toss to coat. Place in an 8 x 8-inch baking dish.
Mash chickpeas with fork or crush in food processor. Do same with tofu. Add the other ingredients. Make into patties. Bake on cookie sheet that's oiled. Can also fry. In case mixture is too soft, add more cracker meal. Makes 12 patties.
Soak bread crumbs in milk. Squeeze to remove excess milk. Combine crumbs, beef, salt and pepper. Mix well. Form into about 6 flat patties. Flour the patties. Heat butter in a large skillet. Add patties and cook for 5 minutes or more on each side until done.
In a large bowl, toss apples, walnuts, cinnamon candies, 1/3 cup of sugar and flour. Pour into one frozen pie crust. Break or crumble second frozen crust into very small pieces; toss with remaining 2 tablespoons of sugar. Sprinkle over apples. Bake in preheated oven on a preheated baking sheet 55 to 60 minutes or until candies melt and bubble up through the crumbled crust. Cool completely before serving. Serves 8.
Melt butter and sugar together. Blend in eggs, add that to the other ingredient. Pour on to unbaked pie shell. Bake at 300° for 1 hour.
Peel top third of apple. Remove core, leaving bottom intact to be filled. Mix pineapple, raisins, honey and 1/4 teaspoon cinnamon. Spoon mixture evenly into each apple. Place apples in baking dish. Sprinkle dash of cinnamon over each filled apple. Pour apple juice around apples to a depth of 1/2-inch. Bake for 30 minutes. Baste with more juice to keep apples moist. Keep baking until apples are tender, but not mushy. Serve warm or chilled. Top with low-fat whipped topping or vanilla yogurt.
Mix all ingredients together. If mixture is too stiff, add milk. If mixture is too moist, add more sugar. If desired, add cherries, candied fruits or nuts or flavoring. Shape and refrigerate overnight. Dip in melted chocolate and decorate as desired. Excellent!
Sift flour and baking powder. Add sugar and nuts. Beat egg. Mix with milk and add dry ingredients. Mix lightly. Pour into pan lined with wax paper. Let stand 20 minutes. Bake 45 minutes at 375°.
Cut elephant into bite size pieces. This will take about 2 months. Add enough brown gravy to cover. Cook over a wood fire for about 2 weeks. Season. This will serve about 3,801 people. If more are expected, add the 2 rabbits, but do so only if necessary, as most people don't like to find hare in their stew.
Mix all ingredients; beat well by hand. Pour into a 9-inch unbaked pie shell. Bake at 325° for 1 hour, or until firm.
Mix sugar, pumpkin, eggs and oil in large mixing bowl. Combine flour, baking soda, spices, baking powder and salt. Add to pumpkin mixture. Mix well. Pour mixture into 11 1/4 x 17 1/4 x 3-inch cookie sheet. Bake at 350° for 25 minutes. Cool and cut into squares. Sprinkle with powdered sugar.
Put all ingredients into a bowl. Mix well and chill. Before serving, mold into desired shape and top with cocktail sauce. Serve with assorted crackers, breadsticks, etc.
Preheat oven to 350°. Grease an 8-inch square baking pan. In a large bowl with a mixer set at low speed, blend flour, sugar and margarine until mixture resembles coarse corn meal. Blend in baking powder. Stir in egg and bananas. Gently fold in chocolate pieces and lemon rind. Add a little milk if batter is stiff. Spread mixture in baking pan. Bake 25 to 30 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Cool. Cut into 1 1/2-inch pieces.
Grind or chop the cabbage, tomatoes and onions. Mix and cook until tender. Mix the sugar, salt and flour. Add the vinegar and mustard. Mix well and stir into cooked vegetables. Bring it all to a boil. Remove from heat and put into clean, hot jars. Cook for 5 minutes at 5 pounds of pressure. Makes 10 pints.
Place apples in bottom of pie pan. Sprinkle on cinnamon and sugar. Place flour in a large bowl; mix with melted butter, eggs and pecans. Pour over apples. Bake at 375° for 30 minutes or until top is golden brown. Can also check with a toothpick (insert toothpick into center of pie and remove; it if comes out clean, it's done). Let pie cool. Sprinkle powdered sugar on top.
Cook macaroni according to package; drain. In saucepan over low heat, melt butter. Stir in flour. Off heat, stir in milk, keeping smooth. Cook over moderate heat, stirring constantly, until thickened and boiling. Spread 1/2 cooked macaroni over bottom of buttered 2-quart baking dish. Sprinkle with 1/2 cheese. Layer with remaining macaroni. Sprinkle with remaining cheese. Pour hot sauce evenly over top. Sprinkle with paprika.
Mix brown sugar, butter, vanilla and eggs very well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 3 inches apart on lightly greased cookie sheet. Press 3 or 4 additional M&M's in each cookie. Bake at 350° until light brown, 10 to 12 minutes. Cool. Makes 2 1/2 dozen.
In an 8-quart kettle, cover soup bone (cut into pieces) with water and cook 3 to 4 hours. Remove bone and add remaining ingredients. Cook slowly until vegetables are done. Remove meat from bone, cut into bite size pieces and add to soup. Do not skim broth. Add water if some has cooked away. This soup improves with cooling and reheating. Freezes well, too.
Heat oil in large skillet on medium-high heat. Add chicken, onion and peppers. Cook and stir chicken until cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice and cover. Remove from heat, let stand 5 minutes. Sprinkle with cheese, cover until cheese melts.
Boil sugar, cocoa, milk and margarine together for 2 minutes. Remove from heat and add oatmeal, peanut butter and salt. Mix and spread on cookie sheet.
Steam onion and squash together until tender; drain excess water and mash well. Add crackers, salt, pepper, butter, beaten egg yolks and cheese; blend well. Fold in stiffly beaten egg whites. Pour into baking dish. Bake about 45 minutes or until set and slightly browned.
Stir dry ingredients together. Beat egg; add water and oil. Mix well. Add liquids to dry ingredients, mixing with fork (more water may be needed to make batter). Dredge onion rings through batter and deep fry until golden brown.
Pour soda water over dates and cherries. Let cool while mixing sugar and butter with egg. Add to date mixture. Add flour and nuts and bake in loaf or muffin pan. Serve with whipped cream. Bake at 350° for 1 hour.
In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248° (firm ball stage). Remove from the heat. Stir in vanilla until blended. Fold in the pecans. Drop by tablespoons onto a waxed paper-lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool.
Arrange cubes in casserole dish. Mix eggs and milk together and pour over cubes. Sprinkle with salt, pepper and garlic. Arrange meat over mixture. Sprinkle with cheese. Cover and refrigerate overnight. Bake at 350° for 40 to 50 minutes.
Cream the butter and sugar. Add water and vanilla. Stir in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 325° about 20 minutes. Remove from oven. Cool slightly. Roll in powdered sugar. Makes 3 dozen.
Mix brown sugar, white sugar and margarine. Sift and add flour, baking powder, soda, salt and eggs. Add vanilla, vinegar, nuts and coconut. Bake in greased pan at 325° for 40 to 45 minutes.
Mix flour, sugar, salt, cinnamon, nutmeg and baking soda. Make a well. Add oil, water, eggs and pumpkin. Mix well. Add nuts and raisins. Fill floured, well-greased 1-pound coffee cans about 1/2 full. Bake at 350° for 1 hour. Cool completely before removing from cans. Bread may be baked in pans instead of cans.
Soak bread in milk and egg. Add remaining ingredients and mix well. Make patties and fry in hot oil until brown on both sides. Use a cast iron skillet. If you like spicy, you may add Old Bay Seasoning or Texas Pete sauce. Serves 6-8.
Freeze Pet milk until soft like ice cream. Mix Jell-O, hot water and pineapple. Cream sugar and cream cheese. Crush graham crackers. Mix with melted butter and powdered sugar and press in large pan. Beat Pet milk until stiff. Add cream cheese and sugar mixture, then Jell-O mixture. Pour into crust. Let stand in icebox overnight.
Split bread in half lengthwise; toast under broiler, then spread with butter or margarine. Spread pizza sauce on cut surfaces of bread. Roll up salami slices jelly roll fashion; place 10 rolls on each half. Lay cheese strips diagonally across salami. Bake in 425° oven for 10 minutes. Sprinkle with parsley. Serve.
Mix together first 6 ingredients. Mix together oil, eggs, water and pumpkin. Combine both mixtures and mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool before removing from pan.
Combine sugar and pineapple in saucepan. Bring to boil; remove from heat and add jello until dissolved. Cool. Add buttermilk. Stir. Fold in Cool Whip and pecans. Save a few nuts for top.
In a bowl, combine tuna, apple, onion, mayonnaise, lemon juice and pepper. Spread on bread. Top with a cheese slice. Broil about 4 inches from the heat for 4 minutes or until cheese is melted. Yield: 4 sandwiches.
Mix all ingredients well. Pour into tube pan. Bake at 350° for 45 to 50 minutes.
Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, for 40 minutes.
Mix together on medium speed until well blended the first 3 ingredients. Add 2 eggs. Mix well. Pour batter into graham cracker pie crust. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours.