HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. In saucepan, bring water and 1/2 cup butter to a boil until butter is melted. All at once, add flour and salt. Beat until mixture forms a ball and leaves sides of pan. Add eggs, one at a time, beating thoroughly after each addition. Spread mixture into parchment lined jelly roll pan (15 x 10 x 1-inch). Bake for 35 minutes. Prick bubbles with fork while hot. Cool completely.
Mix and pour over spinach salad mixed with bacon, hard-cooked eggs and mushrooms.
Slice the English muffins and put 1 teaspoon of Ragu sauce on the halves of muffins. Then put a pinch of Mozzarella cheese on top of sauce. Then put 4 pieces of pepperoni on top of cheese. Bake at 350° for 10 minutes. Serves 10 children.
Mix the flour and margarine. Spread in a 10 x 13-inch cake pan. Bake at 300° for 10 minutes, or until slightly browned. Cool.
Combine all ingredients, mixing well. Spoon into 2 greased loaf pans. Bake at 350° for 65 to 75 minutes. Makes 2 loaves.
Dissolve jello in boiling water. Dissolve strawberry drink mix in cold water. Add sugar and stir well. Add pineapple juice and jello. Refrigerate. Add 7-Up and sherbet just before serving. Makes 35 servings.
Chop tomato, bell pepper, and onion in medium bite sizes. Set aside in bowl. Mix cornmeal and flour thoroughly and put in plastic bag. Drop okra in bag and shake until well coated. Fry SLOWLY in hot grease until DONE and golden brown. Toss with chopped vegetables and serve immediately.
Mix first 6 ingredients and form into balls. Cook in sauce and water until rice is tender.
Mix ingredients. Work into flour until stiff, like regular biscuit dough. Roll and cook until lite brown at 450°.
Prepare apples and cover with water with two Tbsp. of lemon juice and set aside. Sift flour, soda and salt and set aside. Use a large bowl and beat oil, sugar, eggs and vanilla at medium speed until well blended. Gradually add flour mixture and beat until smooth. Fold in drained apples and pecans. Prepare a greased and floured tube pan and bake in 325° oven for 1-1/2 hours.
Rub pan with 1/2 clove garlic. Melt butter; stir in flour until blended. Stir in bouillon and water; boil, stirring constantly. Season to taste.
Mix until creamy and smooth. Grease a 9 inch pan, very well. Bake at 325° for 25 minutes. Remove from oven for 20 minutes.
Mix all ingredients and put in tiny muffin tins. Bake at 375° for about 10 minutes or until lightly browned. Makes about 2 dozen tiny biscuits.
Crumble cookies into small pieces. Whip the cream until nearly stiff. Add sugar and vanilla. Reserve 1/2 cup cookie crumbs and sprinkle remainder on bottom of spring-form pan. Pour with cream over crumbs. Spoon sherbets by spoonfuls over cream. Alternate colors to give marbled effect. Smooth off top of mixture and sprinkle reserved cookie crumbs. Place in freezer for at least 24 hours before serving. To serve, remove from freezer for 5 minutes before slicing. Serves 15.
In large skillet, saute cashews in butter over low heat until lightly browned, about 5 minutes. Add honey and cook, stirring constantly, 1 minute longer. Pour cashew sauce over beans and toss until coated; spoon into serving dish and serve immediately. Serves 4.
Cover steak with flour. Brown	meat in fat and then pour off all but 2 tablespoons.	Brown 1 heaping tablespoonful flour in grease and add remaining ingredients. Cover and cook slowly for 2 hours.
Put chicken thighs in large saucepan; cover with water. Add all seasonings. Bring to boil; continue boiling until meat begins to fall off bone. Remove thighs from water; take meat off bone and discard skin and bone. Continue boiling water until about 2 cups remain in saucepan. Add rice and boned chicken. Cover; simmer for about 20 minutes, until all water is absorbed. Drain and add peas.
Puree raspberries in	food processor until	smooth. Press puree through sieve over a bowl. Add sugar, lime juice and lime peel; stir until sugar is dissolved. Set aside. In small bowl, whip egg whites until soft peaks form; fold egg whites into raspberry mixture.	Pour into metal bowl or baking pan. Cover and freeze until 1 inch of ice has formed around pan, about 1 hour. Re-whip the mixture; continue this freezing	and whipping procedure 3 times.	Allow mixture to freeze. To serve, scoop sorbet as you would ice cream.
Heat butter in large saucepan. Stir in flaked haddock, cooked rice, eggs, seasoning and curry powder. Stir well. Add parsley and stir in cream. Heat thoroughly. Serve immediately. Serves 4.
Grind cranberries, apples, oranges and orange rind in grinder and use juice from it. Then mix Jell-Os with water. Add remaining ingredients and refrigerate until set. Makes a very large bowl.
Combine butter, sugar and vanilla. Beat until creamy. Beat in eggs, flour, soda and salt. Mix well. Stir in nuts and chocolate. Drop by 1/2 teaspoon onto greased cookie sheet, two inches apart. Bake at 375° for 10 to 12 minutes. Makes over 100 cookies.
Cook noodles until tender and drain. Meanwhile, brown meat in butter. Add tomato sauce and cook 10 minutes. Combine cream and cottage cheese, sour cream, green onions, pepper and melted butter. In 4-quart casserole, spread half the noodles. Cover with cheese mixture, then remaining noodles. Top with meat mixture and cover with Cheddar cheese. Bake at 350° for 25 to 30 minutes. Serves 8.
Mix Jell-O with 2 cups water. Stir in orange juice and cool in 9 x 13-inch baking dish. Add mandarin oranges and pineapple. Mix thoroughly and congeal.
Put soy sauce in bowl. Dip pieces of steak in soy sauce, then roll in flour. Brown steak in oil over medium heat. Add green pepper and saute a few minutes. Add water and mushrooms. Cover and simmer for 45 minutes. Serve with rice.
Mix cream cheese, mayonnaise, grated onion, Parmesan and pepper. Cut 2-inch bread rounds with cookie cutter and bake on cookie sheet in 300° oven for 5 minutes to harden. Spread the cheese mixture generously on bread rounds. Sprinkle with extra grated Parmesan cheese and a dash of paprika. Then broil until puffy and golden on top. Serve hot. Makes about 30.
Preheat oven to 350°. Wrap each head of garlic separately in aluminum foil. Place the parcels on a rack in the center of the oven and bake for 45 minutes. Remove the garlic heads from the oven and set aside to cool slightly so that they can be handled.
Cover with water and cook 10 minutes. Turn on low heat and simmer until vegetables are tender. Makes a large pot full. Soup may be eaten at any time of day and as much as you want.
Cook ground beef, onion and pepper. Drain. Add remaining ingredients. Bake at 350° for 20 minutes.
Pour oil from tuna into a saucepan. Add green pepper and cook over low heat for 5 minutes, stirring occasionally. Blend in soup, stirring constantly, until smooth. Add milk; heat.
Layer in this order: Jalapeno bean dip, avocados with lemon juice, salt and pepper (all mixed in food processor), then sour cream, taco seasoning mix and mayo. Sprinkle green onion on. Layer tomatoes, black olives and Cheddar cheese. Serve with tortilla chips.
Mix all ingredients together. Pour into unbaked 9-inch pie shell. Bake in moderate oven (350°) for approximately 35 minutes (until filling is firm).
Combine ingredients, press into 9-inch spring form pan. Bake at 350 for 10 min.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened milk over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Cook rice (both kinds) in 3 1/2 cups of liquid (broth from chicken), according to directions on Uncle Ben's box. Saute sausage pieces and onion (no extra liquid needed) for about 10 minutes. Mix together cooked rice, chicken pieces, sausage and onion mixture and Ro-Tel tomatoes. Pour into a baking dish (9 x 13-inch suggested). Bake at 350° for 30 minutes.
Add sugar and flour together. Stir in eggs, then milk. Add vanilla. Cook until thick and stir while on stove (about 14 minutes). Alternate vanilla wafers, bananas and pudding.
In large skillet on top of stove, melt margarine. Add onion and saute until tender. Add rice and brown a little. Add liquid, salt and parsley. Place in covered casserole and bake at 350° for 1 hour. Check in 30 minutes for consistency.
Blend peanut butter, cream cheese, powdered sugar and milk. Add Cool Whip and blend again. Pour into pie crust. Freeze 2 hours. Remove from freezer 10 minutes before serving.
*Suggested Fruits: One cup whole raspberries, blueberries, diced orange sections, strawberries or banana or 1 can (8 3/4 ounce) apricots, sliced peaches or fruit cocktail, drained and diced or 1 can (8 3/4 ounce) crushed pineapple, drained.
Dissolve yeast in warm milk and have shortening melted (I use cooking oil in place of shortening). Mix all ingredients with a spoon. Let rise 15 minutes. Work down and let rise 15 minutes. Shape into rolls and let rise another 15 minutes. Bake at 400° for 15 minutes or until done.
Take Hershey bars, milk and marshmallows and melt in double boiler or microwave. When cool, add whipping cream, place in graham cracker crust, cool in refrigerator until firm.
Mix well. Make small balls and brown in oven at 400° for short time (or frying pan). Mix gravy mix and onion soup mix according to package directions. Add mushroom pieces. When meatballs are browned, pour gravy mixture over them and continue baking at 325° for 30 minutes. Makes 80.
Precook in microwave for 10 minutes. Brown hamburger and drain. Mix the following with hamburger mixture the veggies, rice, beef cubes, water, sugar, salt and pepper. Simmer and enjoy.
Place pork chops in a circle in a round microwavable dish. Place on top of each pork chop, 1 teaspoon ketchup, 1 teaspoon brown sugar, 1 teaspoon lemon juice and onion slice. Microwave, covered, for 10 minutes.
Stir both meats, onion and garlic in heavy, large saucepan over medium heat until meat is no longer pink. Mix in beer, then all remaining ingredients except masa. Cover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours. Degrease chili. Stir dissolved masa into chili. Cover and simmer 30 minutes. Refrigerate overnight to blend flavors. (Can be prepared 5 days ahead.) Makes 6 to 8 servings.
Mix all ingredients together. Use on chicken or ribs. Marinate 1 to 3 hours at room temperature.
Cream sugar, salt and shortening; pour hot water over and stir until blended and dissolved. Cool. Meanwhile, sprinkle yeast over warm water (sprinkle a little sugar over to make yeast foam more quickly). Beat eggs, which have been at room temperature for 30 or more minutes. Blend all above ingredients together and add flours, mixing well. (More or less flour may be needed; make a fairly stiff dough). Knead lightly on floured board 4 or 5 minutes. Put into a greased container, turning dough once, cover and put in warm place free from draft. Allow to rise until doubled in bulk.
Saute onions, garlic, celery, and butter. Add rest of ingredients and simmer 1 hour uncovered.
Place cinnamon and cloves in cheesecloth and heat with Cranapple juice in large saucepan; simmer 5 minutes. Remove from heat and cool. Remove spice bag. Pour into punch bowl. Add vodka and ginger ale. Float block of ice.
Brown beef and onion. Add sauce and brown sugar. After beef is cooked, line ungreased muffin tin with biscuits. Fill with meat mixture. Top with cheese. Bake at 400° for 10 to 12 minutes.
Mix by hand. Drop on cookie sheet and bake in a 375 degree oven until golden brown.
Beat ingredients 30 seconds. Fill greased muffin pans. Bake at 400° for 12 minutes.
Shred cabbage. Put ground meat in skillet. Stir cabbage and meat while the meat browns. If you like onion, add with the cabbage. When browned, add soup and milk. Stir and simmer for a short time. Serve over cornbread.
Preheat oven to 350°. In 9 x 13-inch baking pan, melt margarine. In bowl, combine eggs, milk, flour, salt and baking powder. Beat well. Add spinach and cheese and mix well. Pour into pan, combining with margarine. Bake 35 minutes. Cut into 1-inch squares. Serve warm.
Remove skin from chicken. Place in non-metallic container and pour buttermilk over, turning pieces to coat evenly. Cover and refrigerate several hours or overnight. Preheat oven to 425°. Coat a 9 x 13-inch pan with oil. Arrange chicken on a rack over sink to drain excess buttermilk. Combine bread crumbs and seasonings. Roll chicken pieces in seasoned crumbs to coat evenly. Arrange in single layer in oiled pan. Bake in preheated oven 30 minutes.
Mix mayo with a little pickle juice added at the last minute. Mix all ingredients and serve on lettuce. Keep cold until ready to use.
Combine syrup and sugar; bring to a boil. Add peanut butter and Rice Krispies. Put on buttered cookie sheet.
Preheat oven to 350°. In medium-size bowl, mix eggs and potatoes together and set aside. Spray bottom of an 8 x 8-inch pan with Pam. Place chicken in single layer; add veggies and onions on top of chicken. Take potato mixture and drop by spoonfuls on top of that. Sprinkle bread crumbs over all. Bake for 30 minutes, until top browns. Very good low-cholesterol recipe.
Cook peeled potatoes until tender and drain. Mash smooth. Add all ingredients and beat until fluffy. Cool. Cover and place in refrigerator. May be used any time within 2 weeks.
Place applesauce in small saucepan. Heat over medium heat until bubbly hot. Add jello; stir until jello is dissolved. Cool. Stir in 7-Up. Mix well. Pour into mold; chill until set. Yields 8 to 10 servings.
Cook broccoli until done, then add rice. Let set 5 minutes. Add mushroom soup. Put in a pan. Put cheese on top. Melt in microwave.
Clean potatoes; scrub well. Cut each potato in half lengthwise. Then cut into even wedges, leaving skins. Boil potato wedges for 5 minutes in salted water. Drain and pat dry. Spread wedges in single layer on lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425° for about 15 minutes. Sprinkle with cheeses. Bake for another 10 to 12 minutes or until potatoes are golden and cheeses are melted.
Cream butter; add sugar, creaming well. Separate 2 eggs; leave 2 whole. Add whole eggs to creamed mixture, one at a time, beating well after each addition. Then add yolks, beating smooth again. (Save the 2 egg whites for the filling.) Sift flour and sift again with baking powder. Add to rest of batter mixture, alternating with milk, beating smooth each time.
In a baking dish, layer half of nacho chips. On chips, layer 1/2 of the cream of chicken soup, if you prefer sprinkle 1/2 jalapenos. Repeat process using up all ingredients. Bake at 350° for 30 minutes or until cheese is bubbly.
Blend first 3 ingredients. Add ground beef; blend well. Shape into 1-inch balls. Bake at 300° for 12 to 15 minutes, turning once. Serve with wooden picks.
Trim fat from meat. Place in large baking pan or Dutch oven. Bake at 350° for 1 hour. Spoon off fat. Arrange potatoes around roast. Pour soup over top; cover and bake 2 hours or longer until meat and potatoes are tender. Sprinkle with cheese and paprika. Return to oven until cheese is melted.
Combine chili and cheese in a 2-quart microwave casserole. Microwave for 3 to 5 minutes, stirring after each minute. Serve with crunchy vegetables or tortilla chips.
Grind tomatoes, cucumbers, onions and bell pepper. Put in colander and let drain. Dissolve gelatin in 3 tablespoons of juice from colander. Mix all ingredients and make sandwiches.
Mix punch with 2 quarts water. Thaw lemonade just before mixing and add to punch mix. Add amount of water called for (4 cans water to 1 can lemonade). Will serve 60.
Mix butter and brown sugar together; boil for 2 minutes. Pour over single layer of crackers placed on cookie sheet. Sprinkle with pecans. Bake for 12 minutes at 350°. Cool before removing from pan.
Cook pudding as directed on package. When pudding comes to a full boil, remove from heat. Add dry cake mix. Stir well and pour into a 9x13 lightly greased pan. (Batter will be stiff). Spread mixture to cover pan and sprinkle chocolate chips liberally over top, along with peanut butter chips and nuts, if using. Bake 30 minutes at 350 degrees. Cool and cut into squares. This may be served plain or with Cool Whip.
Mix berries and sugar and let stand 1 hour (stir often). Add to boiling water the Sure-Jell and boil 1 minute. Pour over berries and stir until juice is clear and begins to thicken. Put in jars and let stand 12 hours. Seal and freeze. Makes approximately 12 pints.
Cream sugar and margarine. Add eggs, one at a time. Add chocolate, which has melted and cooled, then add vanilla. Add sifted flour and blend. Add nuts and mix into batter well. Bake in a greased 13 x 9 x 2-inch sheet cake pan for 35 to 45 minutes in a 350° oven. Let cool before cutting. Makes 2 dozen 2 x 2-inch brownies.
Rinse and soak the sweetbreads in cold water for 2 hours. Drain and remove any fat attached. Put the sweetbreads, vegetables, herbs, salt and pepper in a saucepan with water to cover. Simmer gently for about 15 minutes until the sweetbreads are tender. Drain, reserving 1/2 pint of the cooking liquid. Keep hot. Put the butter, flour, milk and reserved stock in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 to 2 minutes. Season to taste and add the lemon juice. Add the sweetbreads to the sauce and simmer gently for 5 to 10 minutes. Garnish with parsley and serve at once with new potatoes and a green vegetable.
Prepare cake as directed. Pour 1/2 of the batter into 13 x 9-inch greased and floured pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter over low heat. Pour over partly cooked cake. Sprinkle pecans and chocolate chips over mix. Pour remaining cake batter over all and cook for 20 minutes.
Mix all ingredients and beat well. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Bone, skin and flake fish. Melt butter or oleo in saucepan. Blend in flour and salt. Add milk. Cook, stirring until smooth and thickened. Fold in eggs, fish and onions. Serve on buttered muffins or hot biscuits. Sprinkle with paprika.
Cook macaroni in boiling, salted water. In a 1-quart casserole, layer half the macaroni add a little salt and pepper and milk and top with half the cheese. Cover with rest of macaroni, add enough milk to almost cover it and top with rest of grated cheese. Sprinkle with bread crumbs (from 1 slice dry bread) and dot with butter or margarine. Bake at 375° for about 30 minutes. Serves 4 to 6.
In a bowl dissolve gelatin in 2 cups of boiling water. Stir in pineapple. Chill until partially set. Fold in cranberry sauce. Spoon into 8-inch square pan. Spoon sour cream in top and stir through to marble. Chill until firm. Cut into squares to serve. Makes 6 to 8 servings.
Mix all the ingredients together and cook slow for hours until all is tender. Serve with sandwiches. This soup was eaten a lot when our children were younger. Love you Troy, Tom and Chris. Remember those days?
Melt Crisco on medium heat, slowly add flour, mix slowly to form a paste. Slowly pour in all of the milk mixing as adding. Turn down to low heat, uncovered until it becomes a bit thicker. Add salmon and drained peas. Dish is ready when fully set.
Mix and sift all dry ingredients. Add chopped onion and egg. Pour boiling water over this mixture, stirring constantly, until mixture is smooth. Add more water, if necessary. Drop by spoonfuls into deep hot fat.
In large pan, cook bacon until crisp. Remove, drain and crumble and reserve. Drain all but 2 tablespoons drippings from pan. In same pan, place chicken and cook, turning until brown on all sides. Sprinkle with salt and pepper. Adjust temperature to low. Cover and simmer chicken for 15 minutes. Add rice and onion to chicken in frypan. Add chicken broth, hot sauce and stir. Pour over chicken. In bowl, mix black-eyed peas, parsley and thyme. Add to frypan. Stir gently to mix. Cover and cook about 25 minutes longer or until tender. Sprinkle top with bacon and serve.
Cream butter, sugar and flour. Add beaten egg yolks. Add half and half and vanilla. Put in unbaked pie crust and bake 15 minutes at 375°. Bake 30 to 40 minutes more at 350°. Top with meringue and brown slightly at 350°.
Saute onion, then heat clam sauce and clams thoroughly. Spoon over cooked linguini with a squeeze of lemon juice and top with Parmesan cheese. Serves 2 to 4.
Mix all ingredients together. Remix once a day for the first 3 days. On the fourth day, shape into rolls. Bake on broil rack oven pan to catch drippings. Bake at 150° for 10 hours. Refrigerate after cooking. Slice very thin. Makes 6 rolls.
Dissolve yeast in warm water in a large mixing bowl. Add sugar, shortening, 2 eggs, nutmeg, salt and 2 cups flour. Beat on low speed, scraping bowl constantly 30 seconds.
Preheat oven to 350°. In mixing bowl, beat egg yolks; add sweetened condensed milk and ReaLemon juice. Pour into crust. In mixing bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff. Spread on pie and seal to edge. Bake 12 to 15 minutes or until meringue is brown.
Mix first five ingredients well. Add remaining ingredients. Drop by teaspoons onto lightly greased cookie sheet. Bake for 15 minutes at 375°. Cool on wax paper before storing.
Rub ham with butter. Pack top with brown sugar. In a large bowl, combine all liquids evenly. Place ham in baking dish and pour liquid over it. Soak overnight or longer. Bake at 350° until ham is done. Reserve left over juice to store left over ham in. The longer it soaks, the better it is!
Cook chicken until tender. Pour off all fat and debone chicken. In a pot, combine chicken, water, bouillon and all ingredients. Cook over medium heat for 45 minutes. Season to taste. (I like Mrs. Dash table blend and/or extra spicy.) Serves 3 to 5.
In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.
Arrange chicken in lightly greased 9 x 13 x 2-inch pan. Top with cheese. Combine soup and wine. Pour over chicken. Sprinkle with stuffing mix. Drizzle oleo over crumbs. Bake at 350° for 45 to 55 minutes.
Working over a bowl, peel and cut the white membrane away from the orange. Slice it into segments and set aside.
Brown hamburger; add red pepper, salt and chili powder to taste, then add taco seasoning. Let this cool. Mix other ingredients together, then add tortilla chips just before serving. Serve with French dressing or whatever you prefer. This makes a large amount.
Brown beef and onions. Pour off fat. Add remaining ingredients and mix well. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Prepare potatoes as directed on package. Spread in shallow 2-quart dish. Top with remaining ingredients.
Chop chicken into small bite-size pieces (it helps if chicken is slightly frozen). In large Dutch oven add olive oil and chicken. Fry until golden brown. Add a little salt to the chicken, then add tomatoes, sugar and seasonings. Mix well. Cover and simmer for 1 hour on medium-low heat. Cook spaghetti in large stockpot according to box directions. For best results when done cooking, run cold water in the pan to stop cooking action, then drain well. Add spaghetti and sauce, small amounts at a time, back to stockpot and mix well. Serve with cheese, salad and garlic bread.
Mix flour, baking powder and salt together. Cut in shortening. Moisten dough with enough water to give dough right consistency for handling. Pinch off small amount of dough and roll out but not thin. Use favorite filling, putting small amount on dough. Fold over and seal. Prick top lightly and fry. (Can be baked instead of fried.)
Beat yams in bowl until fluffy. Blend in remaining ingredients. Spoon mixture into greased 1 1/2-quart casserole dish. Bake in preheated oven at 350° until browned (about 45 minutes). Or microwave at High power for 6 minutes. Turn and microwave 6 more minutes.
Mix all ingredients together. Put 2 or 3 teaspoons in a cup with hot water.
Cut boned meat into small enough pieces to put through grinder. Add seasonings and mix well. Put all through grinder. This will help mix the seasonings more evenly.