HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion and margarine until tender. Drain corn; save juice. Add corn juice and potatoes to onion mixture. Cook until tender. Add corn, salt and pepper; stir 1/4 cup milk with the flour. Stir until smooth. Add rest of milk to corn; stir in flour mixture. Stir while it is cooking to keep from sticking. Let it cook until it thickens, about 5 minutes.
Mix tapioca pudding, orange Jell-O and water together in pan; place on heat, stirring constantly, until it boils. Boil for 1 minute; semi cool and fold in Dream Whip which has been whipped with milk. Add mandarin oranges and crushed pineapple. Put in loaf pan and refrigerate.
Dissolve yeast, sugar and 1 tablespoon water. Beat sugar, oil and 1/2 cup warm water. Dissolve the ingredients together; stir in flour. Let rise 1 hour. Punch down, then roll out and cut into squares. Pat center with butter or oil, then fold over. Let rise again. Bake at 300° for 20 minutes.
Mix milk and cracker crumbs. Add fruit, then last add nuts. Have pound cake pan lined with foil and waxed paper. Pack mixture firmly in pan and let stay in refrigerator at least 24 hours before cutting.
Sift dry ingredients, add shortening, working it into the flour. Stir in 1 cup of water and form into a ball. If necessary, use more water until bowl is clear of all dough. Knead well on floured board and make balls size of an egg. Let stand for 15 minutes. Roll out with rolling pin until they are the size of a salad plate. Place in hot ungreased skillet or griddle on top of stove and cook about 2 minutes on one side. Turn over to other side and cook 1 minute longer. These are best when freshly made, although you can warm them over.
Combine 1 1/2 cups flour and yeast. In a pot, heat to 115° to 120° the milk, margarine, brown sugar and salt. Add to flour and yeast. Stir. Add egg.	Beat for 3 1/2 minutes. Add the cornmeal. Beat until combined. Add remainder of flour. Mix well. Turn out on floured surface. Knead until smooth and elastic. Grease bowl. Let rise until double in size. Turn out on floured surface again and divide into rolls. Put on greased pan. Let raise again. Bake at 375° for 20 minutes.
Mix sugar and eggs. Beat well. Add oil. Sift dry ingredients; add to first mixture. Add apples, nuts and vanilla. Spoon into greased and floured Bundt pan. Bake at 300° for 1 1/4 hours. Do not underbake or cake will fall.
Mix all together. Pour in baking dish. Bake for 30 minutes in preheated oven at 350°. Sprinkle cinnamon over top before baking.
Cover almond slivers with green food coloring and set aside. Blend coconut and pecans. Mix with Eagle brand milk and 2 boxes of Jello. Mix well. Refrigerate several hours or overnight. Form into strawberry shapes. Roll in remaining box of strawberry Jello and make stem from green almond sliver.
Stir flour, sugar, soda and salt together in a large mixing bowl. Add cereal and mix well. Stir in eggs, oil and buttermilk. Mix thoroughly and store in refrigerator in covered container. Mixture will keep 3 to 4 weeks. As needed, fill muffin pans 2/3 full. Preheat oven to 375° and bake 20 minutes or until done. Makes 50 to 60 medium muffins.
Cook macaroni in boiling salted water until tender. Drain thoroughly. Put a layer at the bottom of a baking dish. Make the sauce by blending in saucepan, 3 level tablespoons of butter (or margarine) with the same quantity of flour. Add slowly 1 1/2 cups milk and stir until the sauce boils. Cook 3 minutes and season with salt and pepper. Add 2/3 of the cheese to the sauce and put layer over the macaroni in the dish. Proceed in this way, first macaroni, then sauce until the dish is full, having sauce for the last layer. Sprinkle the remainder of the cheese over the top. Bake in a moderate oven at 350° about 45 minutes.
Drain beets, reserving 1/4 cup liquid. In saucepan, combine sugar, cornstarch and salt. Stir in reserved beet liquid, the vinegar and butter. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in beets. Cook until heated through. Makes 2 servings.
Crush or grind vanilla wafers. Add raisins and walnuts and mix well. Pour Eagle Brand milk over the mixture. Mix well and press well into rolls. Wrap tightly in foil or waxed paper. Place in refrigerator until ready to slice and serve.
Beat eggs. Add oil, onion, squash and cheese; mix well. Add biscuit mix and blend well. Pour into buttered 9-inch pie pan. Bake at 350° for 45 to 55 minutes.
Cook broccoli until tender. Chop it up. Mix all together (except crackers and margarine); put in a baking dish. Top with 1 package crumbled Ritz crackers.
Bake at 325° to 350° for 20 to 25 minutes or until melted.
Boil eggs, then cut eggs in half. Remove egg yolks, and mash egg yolks in a bowl. Add mustard, lemon juice, Worcestershire sauce, salt, pepper and mayonnaise; mix well. Stir in tuna and curry. Stuff in halved egg whites. Sprinkle with paprika.
Mix cocoa and sugar together in medium size saucepan (use a wooden spoon). Mix together water and Carnation evaporated milk. Add the Carnation milk and water mixture to cocoa in saucepan and stir until smooth. Heat over low heat 5 to 6 minutes. Put a marshmallow in each cup and pour cocoa over marshmallow. Serves 4.
Boil rotini in lightly salted water; drain and cool. Add oil to noodles and mix. Pour dressing over all and mix. Refrigerate. Will keep a long time. Just stir up occasionally to re-coat with dressing.
Cream sugars and eggs together. Add eggs. Mix well. Add vanilla and rest of ingredients. Bake at 350° for 8 to 10 minutes.
Cream together butter and cheese. Add flour, Rice Krispies and red pepper. Shape into small balls. Place on cookie sheet. Press down with a fork. Bake at 350° for 15 to 18 minutes.
Mix together. Pour into graham cracker crust and chill. Ready to eat in 30 minutes.
Cream butter, cream cheese, sugar and vanilla. Add eggs, one at a time, mixing well. Gradually add flour and baking powder. Fold in fruit and nuts. Bake at 325° for 35 to 45 minutes in 4 small loaf pans or 1 hour in 2 large loaf pans or Bundt pan.
Dump all 13 things. Cook on high heat for 3 hours. Cook on simmer/low for 6 to 8 hours.
Drain peas, corn and green beans, then mix all ingredients together thoroughly. Store in airtight container in refrigerator. Will keep for several days.
Cover round steak and onion with water and cook 1 hour. Drain. Add milk, mustard, salt, pepper and crackers. Simmer slowly about 15 minutes, stirring often. Serve on hot buns.
Boil lightly together 1/2 cup sugar, brown sugar, crushed graham crackers, milk and margarine. Layer a 9 x 13-inch pan with Club crackers. Pour mixture over Club crackers and add another layer of Club crackers. Melt together peanut butter, chocolate chips and butterscotch chips. Pour over top layer of crackers. Chill or freeze before cutting.
Mix all dry ingredients in a bowl large enough to hold all. Mix wet ingredients all together and add to dry ingredients. Pour into loaf pans and bake at 325° for 1 hour or until toothpick tests done.
Brown ground beef and onion in skillet. Drain off fat. Combine all ingredients in large casserole, except pineapple chunks. Bake at 350° for 1 1/2 hours. During the last 10 minutes, pour over pineapple chunks with juice. Return to oven for 10 minutes.
Blend cream cheese with enough milk to be dipping consistency. Cut chipped beef finely. Chop green onions. Blend all ingredients together and chill 3 to 4 hours. Serve with chips or crackers.
Preheat oven to 350°. Scald milk. In a large ovenproof bowl, mix remaining ingredients. When milk is scalded, add Grape-Nuts. Pour milk and Grape-Nuts into egg mixture. Place bowl into pan of water and place in oven. Bake 1 to 1 1/2 hours. Before cooking, you can sprinkle nutmeg on top.
In a lightly greased 2-quart baking dish, spread uncooked rice in bottom. In skillet, brown meat; drain. Stir in corn, tomatoes, taco seasoning mix and water; mix well. Spoon meat mixture over rice. Cover and bake at 350° for 25 minutes. Top with tortilla chips, then cheese. Bake 5 minutes or until cheese is melted. Makes 6 servings. Total Time: 40 minutes.
Put the sugar and nuts into a heavy-based saucepan over medium heat and stir until the sugar starts to melt. Continue to cook, stirring frequently with a wooden spoon, until the sugar is a dark caramel color. Dip the bottom of the pan quickly into cold water to stop the cooking; remove immediately. Drop small spoonfuls of the nut mixture (about 3 to 4 nuts in each) onto an oiled baking sheet. Allow to cool, then transfer immediately to an airtight container. Layer with wax paper and keep tightly sealed. Yield: 1 to 1 1/2 dozen candies.
Mix soup and sprinkles with water in baking dish. Add chicken and bake, covered, at 375° for 1 hour. Uncover. Add sherry and bake 30 minutes more or until done. Serve over rice or noodles. (Add water to gravy to thin, if needed.) Serves 6.
Combine and heat slowly to just below boiling. Serve in preheated cups. Makes about 10 servings.
Put chicken, chicken broth and water in a large pan with lid. Boil until the meat has fallen off bones or starts to shred. Remove bones and add garlic.
Mix milk, sugar, egg, butter and salt in top of double boiler. Cook, stirring constantly, until thickened. Cool slightly. Add bourbon.
Put one piece of steak on wooden skewer until all meat is used. Pan-fry until done.
Cook sausage and drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11 x 7 x 2-inch baking dish, layer 1/2 the potatoes, soup mix and sausage. Repeat layers. Cover. Bake 1 1/2 hours at 350° or until potatoes are tender. Uncover and sprinkle with cheese. Return to oven about 5 minutes until cheese is melted. Yields 4 to 5 servings.
Mix in bowl together. Put in casserole dish. Crush up 2 C of corn flakes and sprinkle over top. Pour another 1/2 stick of melted butter over top. Bake at 350 degrees for 1 1/2 hours.
Cook noodles in salted boiling water until tender; drain. Dice broccoli stems but leave flowerets whole. Meanwhile, in saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly, until thick and smooth. Remove from heat and stir in cheese until melted. In greased casserole or 8-inch baking dish, arrange noodles, broccoli stems and turkey. Pour cheese sauce over all. Arrange broccoli flowerets on top; sprinkle on almonds. Bake, uncovered, at 350° for 15 minutes.
In a 3-quart saucepan, combine sugar and soda. Mix well with wooden spoon. Stir in cream. Bring to boil over medium heat. Stir occasionally. Reduce heat. Cook and stir to soft ball stage. Remove from heat. Add butter and pecans. Beat mixture until thick, 2 to 3 minutes. Drop from metal spoons on wax paper on in nut cups. Makes 24 to 30 (1 1/2-inch) patties.
Place fish on bottom of greased dish. Pour soup over fish. Place stuffing on top. Pat with butter. Bake uncovered 350° for 1/2 hour. Top with cheese and put in oven until it melts.
Put butter, rice and water in baking dish; let soak for few minutes. Add celery, onion and mushroom soup. Thaw, drain and break apart broccoli. Add to baking dish. Mix well. Bake at 350° for 35 minutes. Add cheese and bake 20 minutes longer.
Grease 2, 9-inch round cake pans; line with wax paper. Grease and flour wax paper. Set aside.
Soften cream cheese. Mix all ingredients. Shape into small balls. Roll in cinnamon.
Brown ground beef; drain. Add catsup, pickle relish, Worcestershire sauce and Season-All seasoned salt. Simmer 10 minutes.
Beat cream cheese, sour cream, mayonnaise and garlic salt. Hollow out rye bread (not too deep). Put mixture in bread. Wrap in foil. Put on cookie sheet and put broken bread pieces around it. Heat at 350° for 50 minutes. Serve with the broken pieces and crackers to use with the dip.
Cream egg and sugar together. Sift flour, salt, soda, nutmeg and cinnamon and add to creamed mixture. Add apples and nuts and blend all together with mixer. Pour into cake pans and bake 30 to 40 minutes at 350°.
Mix together and shape into bite size balls. Bake at 350° for 15 to 20 minutes.
Cook beef well done. Remove from broth. Add corn, salt and pepper to boiling broth and cook 5 to 10 minutes. Make ribble by using 2 eggs slightly stirred to which you add flour so that when rubbed between the palms of your hand you have small crumbly ribble. Add ribble to the boiling broth and corn, stirring as you add. Cook a few minutes. The ribble will look like big grains of rice when done. Take care not to let boil over.
Preheat oven to 375°. In a small bowl, mix crumbs, flour and baking powder. In a large bowl, beat Eagle Brand and butter until smooth. Add crumb mixture. Mix well. Stir in rest of ingredients. Drop by rounded tablespoonful onto an ungreased cookie sheet. Bake 9 to 10 minutes, until lightly browned. Store, loosely covered, at room temperature.
Combine all dry ingredients in large bowl. Mix well. Combine rest of ingredients. Fold all ingredients with wooden spoon. Pour into two 9 x 5 x 3 loaf pans or use 4 small foil loaf pans. Bake at 350° for 1 hour, 5 minutes or done. Test with toothpick. Cool 10 minutes before removing from pan.
Slice potatoes in shape of French fries. Cover skillet with shortening and melt. Place potatoes, onions, salt, pepper and butter to taste. Add water to prevent from sticking.
Fry beef, onion, sauerkraut and sauce; cool. Prepare roll mix as directed, shape into balls and flatten. Put hamburger mixture in center. Pull up dough around meat and seal. Put in muffin cup in muffin pan. Let rise, bake until brown.
In bowl, blend together first 5 ingredients on low speed; then beat on high for 5 minutes. Pour into a greased 9 x 13 x 2 inch baking dish and bake at 350° for 20 minutes, or until brown. Melt margarine and drizzle over hot cake. Sprinkle cinnamon sugar mixture on top.
Place chopped chicken in a large bowl. Season with lemon juice, salt and red pepper. Add mayonnaise and a bit of pickle vinegar to moisten. Can add chopped nuts. Apples or grapes may be added, if desired.
Beat eggs, add milk, butter, sugar and yeast that has been crumbled into 1 tablespoon sugar. Stir well, add flour. Let rise until light and divide into 2 or 3 parts. Roll out like pie crust, but not as thin. Spread melted butter over dough. Cut into wedge shaped parts. Roll from wide part to point. Let rise again and bake at 350° for 12 minutes.
Immerse strawberries in cold water to rinse, immediately turn into colander to drain. Remove stems and cut berries in half. In a 10-inch nonstick skillet, combine berries with 1/3 cup sugar, water and lemon peel. Bring to a boil over medium heat. Cover and cook 3 minutes.
Melt all of the ingredients. Pour into 9 x 13-inch pan greased with butter.
Place chicken in 13 x 9-inch pan. Mix remaining ingredients and pour over chicken. Bake 1 hour in 350° oven.
Prepare pie crust mix according to directions on package. Line a pie plate, fluting a high edge. Combine flour with brown sugar; cut in butter or margarine until mixture resembles coarse corn meal. Measure 1 cup and reserve for topping. Pour remaining crumbs into pie shell. Add soda to water; stir in molasses. Pour over crumbs in pie shell. Sprinkle reserved crumbs over top. Bake in preheated oven (350°).
Cream together peanut butter, white sugar and brown sugar. Add remaining ingredients and drop by spoonfuls onto an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Select a good mess of small okra pods (they are more tender). Slice into little wheels," but be sure to wash the fuzzies off first. Prepare the batter in a large bowl. Whip the ingredients together; once smooth add the flour until it looks fairly thick and will not run in the skillet. Dump in your okra wheels and mix with a spoon. It should look ropey. On a hot, flat buttered skillet, drop your okra patties (about a heaping tablespoonful) until they are about the size of a silver dollar pancake. They should be flat and fry until they are golden brown. Place on paper towels while they cool to get rid of some extra grease (and calories). Enjoy!
Warm vinegar with salt. Put eggs in jar. Pour vinegar, peppers and garlic in jar and shake. Seal lid and enjoy.
All women are possessed of a common disease, and that is clipping out various recipes. These collections grow to a formidable number with dishes to serve both winter and summer.
Cream butter and oil. Add eggs and beat well.	Add flour and buttermilk alternating. Add cocoa, coloring, salt, soda and vanilla. Mix together and pour into three 9-inch round cake pans. Bake 325 for 30 minutes. Depending on stove temperature. Let cool. Ice with cream cheese icing.
Place apples and undiluted apple juice in pan. Bring to a boil; reduce heat and simmer covered 5 minutes. Dissolve cornstarch in water. Gently stir cornstarch into apple mixture. Bring to a boil, reduce heat and simmer covered until thickened. Stir in cinnamon. Fill pastry shell with apple mixture and cover with top crust. Bake at 350° for 45 minutes. May make struedel topping if you wish instead of top crust.
Mix all ingredients, except ribs. Pour over ribs in a baking pan. Be sure ribs are covered with liquid. Bake in a 325° oven for about 2 hours or until done.
Mix the graham cracker crumbs, melted butter and sugar. Press in bottom of buttered pan (9 x 13-inches). Mix Dream Whip as package says; set aside.
Wash fish and pat dry. Place steaks on a cookie sheet lined with aluminum foil. Mix sour cream and mayonnaise. Spoon over fish and spread evenly. Sprinkle seasoning over top. Broil on middle rack until golden brown. Check for doneness (fish should flake with a fork). Bake at 350° for a few more minutes, if necessary. Serve with your favorite vegetable or salad.
In a large pot, mix	sugar,	milk, cocoa and butter. Bring to	boil, stirring constantly. Let boil 1 1/2 minutes. Do not stir during this time. Remove from fire and quickly stir in peanut butter and oatmeal. On wax paper, spoon out cookies.
Cut steak in small pieces. Brown meat and place in casserole dish. Add soup and water. Bake in 350° oven for 45 minutes. Cover with foil for about 30 minutes. Remove cover and finish cooking.
Mash clove of garlic with 2 tsp. salt. Add all ingredients in heavy saucepan and simmer about 2 1/2 hours.
Mix in all ingredients until well mixed. For each pancake, pour 1/4 cup mixture on hot well-greased griddle and spread into a 4-inch cake. Brown on first side; turn and brown on second side. Makes about 2 cups (8 pancakes).
Preheat oven to 350°. Grease and flour 2 1/2-inch muffin cups or use paper liners. Combine cake mix, eggs, water, pecans, oil and mashed banana. Stir with spoon until well blended. Fill muffin cups 3/4 full. Bake at 350° for 20 to 25 minutes. Keep muffins stored in airtight containers.
Heat the quart of milk and evaporated milk in a large kettle. Mix the cornstarch, salt, cocoa and sugar in the one cup of milk. When the milk in the kettle starts to steam, add the other milk mixture and the egg yolk mixture. Cook until thick like pudding, then add the gelatin which has been dissolved in a little bit of water. Cool, refrigerate until ready to put into the ice cream freezer. When ready to make the ice cream, add to the cooled mixture: the quart of cream, vanilla and stiffly beaten egg whites.
Chop apples and mix together with cranberries. Put in greased glass dish. Combine other ingredients until crumbly and spread over the top. Bake at 385° for 45 to 60 minutes.
Cook onion in butter on very low heat, until soft and brown. Cook Brussels sprouts in chicken stock until just tender. Drain. Toss with onion butter. Add salt and pepper to your taste. Yield: 10 servings.
Preheat oven to 400°. Cook onion in 1/4 cup butter until tender. Stir in mushrooms, crabmeat, crackers and parsley. Spread over fish and roll with seam side down.
In a 9x13 baking dish, combine apples, lemon juice, cinnamon, nutmeg, and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar, and butter together using a fork or your fingers. Work this until small even crumbles form. Sprinkle this mixture evenly over apples and bake 15-20 minutes in a 400 degree oven. Serve apple crisp with small scoops of ice cream.
Brown beef and onions; add seasonings and tomato sauce. In a casserole dish, alternate layers of tortillas, meat sauce and cheese. Add water; cover tightly and bake at 400° for 20 minutes. Do not freeze.
Mix thoroughly the meat, bread crumbs, parsley, dill, egg, garlic and salt. Shape mixture into 4 patties. Wrap bacon slice around edge of each patty; secure with wooden picks. Place patties on rack in broiler pan. Broil for 15 minutes; turn once.
Saute onion and green pepper in oil. Add garlic and almonds; cook until almonds are light brown. Add the soy sauce and the rice. Be careful not to salt without tasting as the soy sauce is salty.
Dissolve Jell-O in boiling water. Stir in sherbet and cool. Add oranges. Pour into bowl and refrigerate.
Make the first 5 ingredients into a loaf. Bring the last 3 ingredients to a boil. Add a couple of pinches of ground cloves and a pinch of salt. Baste loaf 2 or 3 times with this mixture.
Sift dry ingredients together; make well. Add remaining ingredients, except nuts. Beat until smooth. Add nuts.
Stir together flour, baking powder, salt, sugar, oats and cinnamon; set aside. Measure bran and milk into mixing bowl. Stir to combine and let stand 1 to 2 minutes or until cereal is softened. Add egg, syrup and oil. Combine, then add shredded apple. Add dry ingredients to mixture and stir only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 375° about 20 to 25 minutes or until muffins are golden brownish.
Blend sour cream and cream cheese. Layer on bottom of 9 x 13-inch pan. Mix avocado with lemon juice and garlic. Blend in onion, salt and pepper; layer next. Prepare hamburger as directed on taco mix package. When cool, layer next. Spread salsa on top of hamburger. Sprinkle grated Jack cheese on top of salsa (you can heat dip at this point). Sprinkle shredded lettuce over cheese, then tomatoes and black olives. Spread thin layer of sour cream on top. Serve with tortilla chips.
Beat eggs and combine with buttermilk. Add other ingredients and blend well. Add 1 cup chopped pecans (optional). Pour in an unbaked pie crust. Bake for 10 minutes at 275°, then increase to 300° and cook for about 50 minutes. Do not overcook. Cool, cut and enjoy.
Melt butter in casserole and then put in mixture. Cook in slow oven about 1 hour at 300° to 325°.
Cream sugar and shortening; add the eggs. Add the applesauce/soda mixture and mix well. Sift together flour, salt, nutmeg and cinnamon and add. Add oatmeal, raisins and nuts last. Drop by teaspoons on greased cookie sheets and bake in 400° oven for about 12 minutes. Makes 7 dozen cookies.
Put the ingredients in crock-pot. Cover and cook on low for 8 to 10 hours. This should work in deep pot, covered, on low heat for 4 to 5 hours, but a crock-pot is so wonderful and so easy.
Brown hamburger in large skillet. Add rice, onion, tomatoes, salt and pepper. Cook 20 to 25 minutes on low.
In bowl, combine spaghetti, egg substitute and Parmesan cheese. Spoon into lightly greased 9-inch pie pan. Press against sides and bottom to form crust. In nonstick skillet, brown turkey, stirring to break up meat. Add onions and seasonings. Cook 3 to 4 minutes or until onion is tender. Stir in tomato and tomato sauce, simmer for 5 minutes. Spread over spaghetti crust. Bake at 350° for 20 minutes. Top with Mozzarella cheese. Bake for 5 more minutes. Makes 6 servings. 236 calories; 122 mg. sodium; 7 grams fat per serving.
Saute onion in margarine. Add other ingredients and bake in 2 or 3-quart casserole dish at 350° for 30 minutes.
Mix sugar, cornstarch, water, strawberry jello, salt and few drops red food coloring together. Cook until thick. Cool and pour over cut strawberries in a pie crust that has been baked.