HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except for bacon and crackers. Cut bacon into 2-inch pieces. Dip into the mixture and then roll in cracker crumbs. Bake at 350° for 20 minutes or until brown.
Peel apples; chop and set aside. Pour oil in large mixing bowl; add sugar and eggs and beat well. Sift flour with salt, soda and baking powder. Gradually add to cream mixture; add vanilla. Fold in apples and nuts. Bake at 325° in 10-inch tube or oblong pan 1 hour or until done. Slightly grease pan.
Melt peanut butter and butter together. Beat egg well and add sugar and mix until smooth. Add vanilla. Add egg mixture to peanut butter and beat well. Stir in nuts. Press in buttered 8 x 8-inch pan or dish.
Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. Combine sour cream, mayo and taco seasoning mix in separate bowl. To assemble: Spread bean dip in platter. Top with avocado mix. Layer sour cream mix. Sprinkle with onions, tomatoes and olives. Cover with Cheddar cheese. Serve with tortilla chips.
Mix flour and sugar. Add butter. Place on floured surface and pat to 1/2-inch thickness. Cut into desired shapes and bake in moderate oven at 325° to 350° for 20 to 25 minutes.
Heat syrup and sugar. Cook until this comes to a hard boil. Remove and stir in peanut butter. Add corn flakes. Spoon onto greased cookie sheet.
Brown bacon in Dutch oven. Remove from pot and throw away drippings. Put potatoes and green onions in clean Dutch oven. Cover with water and cook until potatoes are tender. Add salt and pepper to taste. When potatoes are cooked, add 1 can Pet milk, Velveeta cheese (cubed) and crumbled bacon. For a thicker soup, add instant potato flakes or cornstarch.
Sift together in a large bowl flour, baking powder, salt, sugar and cream of tartar. Cut in buttermilk until bits are the size of medium peas. Mix in milk only until ingredients are blended. Do not overmix. Form into a ball. Pat out on floured board to 3/4-inch thickness. Cut into biscuits using 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet or in a 13 x 9 x 2-inch pan. Bake at 475° for 10 minutes or until golden brown. Yield: 10 biscuits.
Cut up one slice of uncooked bacon. Fry remaining 4 slices until crisp. Combine all ingredients into an ovenproof casserole and bake in 350° oven for 30 minutes.
Heat sausage in oil. Add cabbage, corn, garlic, bouillon and water. Steam until cabbage is done.
Place a choice of fruit in ice cube tray. Fill with water and freeze. Pop out; use when needed to trim a drink.
Preheat oven to 350°. In mixing bowl sift together the flour, sugar, cocoa powder and baking powder; set aside.
Cook chicken until tender. Remove from bone. Reserve broth. In a saucepan, mix broth and soup and bring to a boil. In a bowl, combine margarine, pepper, flour and buttermilk. Pour broth over chicken in 9 x 12 x 2-inch pan. Spoon batter evenly on top. Bake at 425° for 25 to 30 minutes, until crust is browned.
Saute cabbage, leeks, carrots, celery and garlic in margarine until vegetables are tender. Add water and Herb Ox and simmer.
Mix together all ingredients	except oil. Toss well. Add oil last; this is the secret of the recipe. By adding the oil separately, it helps the slaw retain its flavor.
Have ready 1 cup mashed potatoes. Mix together warm water, sugar and salt. Mix yeast with this mixture. Add eggs and shortening; mix well. Add potatoes and mix well. Mix in flour and put in the refrigerator in a large container. Roll out on floured board and cut. Let rise about 3 hours. Bake at 350° until brown.
Break up angel food cake in 9 x 13-inch pan. Mix powdered sugar, milk, sour cream and Cool Whip together. Pour over top of cake; do not stir. Pour frozen strawberries that have been added to glaze with sugar over top of cake. Refrigerate.
Slice and cut in half onion. Slice zucchini and saute with onion in butter until onion is soft. Spread over casserole pan evenly. Sprinkle with Parmesan cheese evenly. Brown and drain ground beef; add salt, pepper, flour and catsup. Spread meat mixture over zucchini and cheese evenly. Cover and bake for 20 minutes at 350°. Remove cover, sprinkle with additional 1/3 cup Parmesan cheese and bake 5 more minutes or until cheese is slightly browned.
Prepare macaroni and cheese as directed on box and cool. Add carrots, tomatoes, cucumber, salt and pepper. Mix all together with mayonnaise and chill.
Grease an 8 x 8-inch square pan. Put apples in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake at 350° for 30 minutes or until golden brown.
This is an authentic washday receipt in it's original spelling, as it was written out for a bride four generations ago. 1 pile work britches and rags. bilin water. but don't bil - just rench and starch. then rench, blew and starch. of tee and set and rest and rock a spell and cout blessins.
Pare cantaloupe and cut into 1/2-inch cubes. Measure out the 5 cups. Combine cantaloupe, sliced oranges, lemon juice and salt in 3-quart saucepan. Boil vigorously for 15 minutes. Add sugar and lemon and orange flavorings. Boil rapidly until jam is thick and clear, stirring frequently with wooden spoon to prevent burning.
Cut meat into strips. Heat oil in large skillet. Cook meat in oil until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat, cover and simmer 15 to 20 minutes for round steak, 10 to 15 minutes for sirloin. Add green peppers during last 5 minutes. Blend cornstarch, sugar and soy sauce. Stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add canned tomatoes. Reduce heat. Cover and cook until tomatoes are heated. Serve over rice.
Sift together dry ingredients. Stir in egg, milk and oil. Heat #5 iron skillet on top of stove with 2 tablespoons oil in it. When skillet is hot, quickly pour in batter. Bake at 425° for 25 minutes. When done, dump immediately on plate.
Preheat oven to 350°. Prepare pasta per directions. In large bowl combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Pour into greased 9 x 13-inch baking dish. Bake, covered, 45 minutes or until hot and bubbly. Uncover, sprinkle with remaining 2 cups cheese and parsley and bake 10 minutes longer or until cheese melts. Serves 12.
In a medium skillet, heat oil and brown the beef in it over medium high heat, crumbling beef with a fork until pink color disappears. Set aside. Puree onion soup in a blender and pour over beef, stirring over medium heat until it has the consistency of rice, breaking it up with fork as it heats. Stir in spices. Add undrained beans, tomato paste and sauce, stirring until well combined. Heat over low heat at least 20 minutes until piping hot and the flavors have blended.
Mix all dry ingredients together. Add onion, then milk and beaten egg. Drop by spoonful into pan or kettle, where hush puppies are fried to a golden brown or done in hot grease.
Mix hamburger, refried beans and cheese. Roll out biscuits (for a thicker bean roll put two biscuits together). Put a dab of bean/meat mixture on biscuit and fold biscuit over mixture. Put on cookie sheet. Bake at 375 until golden brown.
Butter baking dish. Slice potatoes. Layer in dish. In medium saucepan, melt butter; put in flour to make thick paste. Pour milk in all at once. Stir constantly until thick. Add cheese, salt and pepper. Keep stirring until melted. Pour over potatoes. Bake at 350° with lid on for 1 hour, then take lid off. Bake 30 to 35 minutes until brown.
Combine all ingredients in order given, except nuts and egg whites. Beat well. Add nuts and fold in egg whites. Bake in greased, floured tube or Bundt pan at 325° for 1 hour and 10 minutes. Let cool for 10 minutes.
Mix by hand the pineapple, pineapple juice, baking soda, nuts, eggs, flour, vanilla and sugar. Place in a 9 x 13 x 2-inch greased pan. Bake at 350° for 45 minutes.
Mix all together and bake covered in large roaster for 20 to 30 minutes. Yield: 9 cups of rice. Serves 20.
Heat oven to 400°. Empty potatoes and packet of sauce mix into ungreased 2-quart casserole. Heat tomatoes, water and oregano to boiling; stir in potatoes. Arrange pepperoni on top. Sprinkle with cheese. Bake, uncovered, 30 to 35 minutes. Yields 4 servings.
Combine flour, sugar, baking powder and salt in a bowl. Add egg, milk and oil. Stir just until blended; fill 12 greased muffin cups 1/2 full. Add preserves or jelly to 2/3 full. Bake at 350° for 25 to 30 minutes.
Brown the onions. Remove from pan and brown meatballs. Drain. Simmer sauce for 1 1/2 hours or longer, until it thickens.
Mix cream cheese, butter and confectioners sugar. Set aside. Grind up cookies in food processor or blender. Set aside. Mix pudding and milk until smooth. Add cream cheese mixture. Add Cool Whip. You will need a 7-inch flower pot with no holes. If it has holes, place Cool Whip lid in bottom of pot. Alternate layers of cookies and cream cheese mixture. Start with cookies; end with cookies.
Mix butter and stuffing mix together. Cook zucchini in boiling water for about 2 to 3 minutes and drain. Toss 1/2 stuffing mixture, zucchini and other ingredients together. Pour into casserole dish. Top with remaining stuffing mix and bake, uncovered, for 30 minutes or until bubbly in a 350° oven.
Heat oil in a large saucepan. Add celery and garlic and saute for 5 minutes. Combine onion soup and water. Add tomatoies reserve tomato liquid and onion soup mixture to celery. Cook, covered, 20 minutes, stirring occasionally. Add beans and cook 10 minutes.
Cook onion in butter until tender. Stir in soup, milk, 1 1/2 cups of the cheese, macaroni and tuna. Pour into a 1 1/2-quart casserole. Top with bread crumbs and remaining cheese. Bake at 350° for 30 minutes or until lightly browned and bubbling.
Cut fish balls in small cubes. Melt butter in pan; add flour, stirring well, then add milk to make sauce. Fold in egg yolks. Cool. Then fold in beaten egg whites. Pour in greased baking dish. Bake at 350° for 35 to 40 minutes until golden on top. Serve at once. Chopped green onion and shrimp may be added.
After browning hamburger, add all ingredients and hamburger in a soup pot. Add 6 cups of water and simmer until vegetables are tender.
Grease and flour bottom of 15 x 10 x 1-inch jelly roll pan. Beat eggs and sugar at high speed until light and fluffy. Add the next 5 ingredients; mix well. Spread in pan. Sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes. Drizzle with glaze while hot.
Remove stems from mushrooms and chop. Marinate caps 1 hour in soy sauce. Combine stems with remaining ingredients in bowl; mix well. Drain mushroom caps. Stuff caps with meat mixture. Brush tops with soy sauce. Broil for 8 to 10 minutes.
Slice onion into rings and green pepper into thin slices. Cook sausage on low flame for about 30 minutes. Add onions, green pepper, salt, pepper and oregano until vegetables are soft.
Melt chocolate and butter together. Add powdered sugar. Then add egg yolks, one at a time, beating well after each. Add vanilla. Beat egg whites until stiff. Put pinch of salt in egg whites before beating. Fold egg whites into chocolate mixture.
Over medium heat in a medium frying pan, melt the butter. Add the parsley and onions and saute until the onions are tender. Add the lemon juice and garlic; stir and continue to saute about another 5 minutes. Add the shrimp and salt and stir to mix well. Saute until the shrimp are opaque and turn pinkish, about 5 minutes. Do not overcook! Makes 2 to 4 servings.
In medium bowl, combine cottage cheese, spinach, carrot, Egg Beaters, onion and Italian seasoning. Set aside.
Mix all ingredients in casserole bowl; bake at 375° for 40 minutes.
Brown chicken in oil until both sides are browned. Drain fat. Stir in soup, water and pepper. Heat to boiling. Add broccoli. Reduce heat and simmer until broccoli and chicken are tender.
Line cookie sheet with pretzels. Set Hershey's Kiss on top of each pretzel. Bake at 200° in oven for 3 to 5 minutes, until Kiss is soft enough to put M&M on top of. Cool in freezer 1 to 2 minutes.
In pan, mix sugar, milk and butter. Bring ingredients to a boil. Boil until forms a soft ball. Remove from heat. Stir in vanilla and peanut butter. Beat with spoon until creamy and smooth. Pour into buttered 8-inch square pan.
Mix all ingredients together. Store in sealed container. Put 3 1/2 teaspoons of cocoa mixture in 1 cup hot water. Stir.
Brown meat with onion in skillet, stirring until beef is crumbly; drain. Reserve some of the olives for topping. Layer refried beans, beef mixture, remaining olives, green chilies and cheese in greased 2-quart baking dish. Spread with taco sauce. Bake at 400° for 25 to 30 minutes. Spread with sour cream; sprinkle with green onions and reserve olives. Serve with nacho chips. Yields 6 servings.
Cut cheese into cubes. Place in a saucepan with 1/4 cup butter. Heat over medium heat until melted and smooth, stirring often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over and mix well. Melt remaining butter. Stir in cracker crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20 to 25 minutes. Serve hot.
Combine all ingredients and mix well. Place in greased casserole. Bake for 30 minutes at 350°. Serves six.
Preheat oven to 350°. Combine cake mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat for 2 minutes. Stir in pineapple. Pour into greased 10-inch tube cake pan. Bake for 50 to 60 minutes. Cool; remove from pan. Poke holes 1-inch apart almost to bottom. Combine cream of coconut and rum. Pour over cake and chill thoroughly. Garnish with Cool Whip, pineapple chunks, cherries and coconut. Store in fridge.
Combine nuts, sugar and cinnamon. Brush baking tray (12 x 17-inch) with melted butter. Place 15 fillo leaves at bottom brushing each with butter. Spread one-third of walnut mixture on leaves. Place 5 to 6 buttered leaves on mixture and spread additional third of walnut mixture. Repeat with 5 to 6 leaves and mixture. There must be 15 to 17 leaves to place on top layer. Brush top layer with remaining butter. Score top sheets in diamond square shapes. Bake at 350° for 45 minutes to 1 hour. Cool and pour warm syrup evenly over baklava.
Put water in a pot large enough to hold shrimp and all the seasonings. Place it on a hot fire. Drop the lemons, onions, garlic and celery into the water. Add bay leaves and Worcestershire sauce. Add salt until fluid is too salty for your taste. Bring to a boil and then add the shrimp.
In pot, cook chopped potatoes, carrots and celery. Boil eggs. While all are still hot, combine with other ingredients. Mix oil, vinegar and mayonnaise; stir all ingredients together. Serve hot.
Mix the preceding ingredients and sprinkle generously with Parmesan cheese. Bake at 350° for 1 hour.
Grease an oblong baking dish. Prepare broccoli per box instructions. Place broccoli in bottom of dish. Cream the soup with mayonnaise. Boil chicken and cut into bite size pieces. Layer 1/2 of the soup mixture over broccoli. Place chicken on soup mixture. Cover chicken with remaining soup mixture. Top with grated cheese, Italian bread crumbs and paprika. Bake at 350° for 30 minutes.
Soften gelatin in 1/4 cup water, then dissolve in 1 1/2 cups hot water. Stir in next 3 ingredients and pour 1/4 cup into 1 1/2-quart mold. Add about 1/4 cup apples and chill until firm. Chill rest of gelatin until thickened, but not firm. Mix remaining apples and next 4 ingredients together. Whip the cream and fold in. Fold into gelatin mixture. Pour into mold and chill several hours. Unmold on lettuce. Serves 4 to 6.
Make filling first by combining and cooking down until thick (like preserves) dates, 1 cup sugar and 1 cup water. Stir in one cup chopped pecans when mixture is cooled.
Brown hamburger and onion; drain. Boil beef until tender; break into stringy bits. Combine beef and hamburger. Add other ingredients; simmer for 45 minutes to 1 hour over slow heat. This lets the flavor become savory. Leftovers can be frozen.
Mix first 2 ingredients; beat well. Add eggs, vanilla and milk; beat well. Add flour and baking soda, 1 cup at a time, beating well after each addition. Refrigerate overnight. Roll on floured board; cut to desired size. Bake at 375° on lower oven rack for 5 minutes, then on upper rack for 5 minutes. (This step is very important!)
Stew the frying chicken. Combine meat from 1 medium chicken or 3 cups leftover chicken or turkey, the sour cream and soup. Place in greased casserole. Top with stuffing mix into which you have tossed the melted margarine. Bake, uncovered, at 350° for 20 to 30 minutes.
Cream the butter, sugar and salt together. Add the egg yolks and vanilla and mix well. Add the flour to the wet mixture and mix well. Place by teaspoon onto ungreased cookie sheet. Press your thumb into the center of each cookie and fill the well left with jam or jelly. Bake in a 350° oven until golden brown, about 15 minutes.
Mix all ingredients, except tortillas, and spread on tortillas. Roll up and wrap in Saran Wrap. Refrigerate and slice right before serving.
Melt over low heat the first 3 ingredients; let cool. Add all other ingredients; mix well. Drop by spoonfuls onto waxed paper. Refrigerate until hard.
Mix all ingredients thoroughly, except corn. Add the cream-style corn. Bake at 350° for 1 hour, or until set.
Combine pudding mix and milk in a large bowl. When the pudding begins to thicken, add Cool Whip. Mix well. In the bottom of a 9 x 13-inch pan, put a layer of graham crackers. On top of the crackers, put 1/2 of the pudding mixture, another layer of graham crackers, the rest of the pudding and a third layer of graham crackers. In a smaller bowl, combine the chocolate icing and 2 tablespoons of milk. Mix well and spread the icing on the third layer of graham crackers. Refrigerate.
Sprinkle meat with 1 tablespoon flour; place in a shallow 2-quart baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme. Pour over meat. Cover and bake at 325° for 1 1/2 hours.
Melt butter in 9-inch round cake pan. Add applesauce, cinnamon, raisins and brown sugar; blend. Top with biscuits and bake in 425° oven for 15 minutes. Place serving plate over pan and turn upside down. Sauce should be on top. Serve immediately. Makes 10 rolls.
Cook ground chuck about 10 minutes and drain. Mix all ingredients in a 5-quart cooking pot. Bring to a boil. Turn down heat and simmer for about 1 hour. Add some water and salt.
Cook pork until light brown. Drain fat. Add rest of ingredients and cook for 20 minutes. Season to taste. For New England style, omit last 4 ingredients and after cooking, add 2 tablespoons butter and 2 cups of milk.
Add vinegar, sugar and water. Let cool slightly, then pour over mixed vegetables and let cool a good 30 minutes before putting in freezer.
Set aside 2 to 3 tablespoons of margarine. Crush the cardamom to powder. Mix cheese, sugar, milk powder and one crushed cardamom thoroughly. Spread the mixture in a 13 x 8 x 2-inch glass pan; bake in a 350° oven for 30 minutes. Remove; sprinkle almonds on top and let cool for an hour.
Mix first 4 ingredients with electric mixer at medium speed, adding oil slowly. Stir in seeds.
Divide greens among 6 plates. Arrange chicken, grapefruit sections, orange sections and red onion slices on top of greens.
Sift flour, baking soda and salt; set aside. Cream butter and peanut butter. Add sugar, brown sugar, egg and vanilla to creamed mixture. Add dry ingredients. Roll into 1-inch balls. Roll balls in sugar. Bake at 375° for 8 minutes. Add Hershey Kiss to each cookie and bake additional 2 minutes.
Prepare stuffing mix according to box directions. Mix soup and milk. Arrange stuffing across middle of baking dish. Spoon thin layer of soup mixture on each side. Layer chicken breasts. Sprinkle with paprika. Pour remaining soup over chicken.
Slice carrots and cook until slightly crisp. Do not overcook. Cool. Put salt, pepper, sugar, tomato soup, oil and vinegar in mixer and beat 5 minutes. Pour over carrots. Add onion and green pepper sliced paper thin. Marinate overnight. Store in glass jar in refrigerator. Keeps 2 weeks or more. When carrots are gone, use the liquid on salads.
Mix the first 2 ingredients together, then add cake mix. Mix together and pat in an 11 x 13-inch pan. Set aside. Mix all together the remaining ingredients and pour on cake mix. Sprinkle with pecans. Bake 55 minutes at 300°.
Heat oven to 350°. Cut butter into dry cake mix until crumbly; reserve 1 1/2 cups of mixture. Pat remaining mixture lightly in ungreased oblong pan (13 x 9 x 2-inch), building up 1/2-inch edges. Spread pie filling over cake mixture to within 1/2 inch of edges. Mix nuts and reserved mixture; sprinkle over top. Bake for 45 to 50 minutes. Serve warm, if desired, with any whipped topping or ice cream. Makes 12 to 15 servings.
Place bread in a 9 x 12-inch pan. Cover with ham. Add shredded Cheddar or Swiss cheese. Mix eggs and milk together and pour over the top. Salt and pepper to taste. Let soak overnight. Bake in 325° oven for 45 to 50 minutes, uncovered.
Mix and put over first mixture. Bake at least 45 minutes in 350° oven.
In large bowl, pour boiling water over butter, sugar and salt. Mix well; let cool. Dissolve yeast in warm water. Beat in eggs. Add to cooled butter mixture. Mix in the flour; stir well. Cover loosely; let rise overnight in refrigerator. Shape at least 2 hours before baking in a 400° oven. Recipe makes about 60 rolls.
Cream shortening. Add sugar gradually. Add eggs one at a time. Sift together dry ingredients and add alternately with buttermilk. Bake in stem cake pan 1 hour at 350°.
Brown sirloin tips in oil 5 minutes. Cut potatoes into chunks. In a large pot, combine steak, tomatoes, okra, potatoes, succotash, onions, garlic powder, garlic salt, sugar, pepper and Worcestershire sauce. Bring to a boil, reduce heat and simmer 30 to 45 minutes. Makes 6 servings.
Mix all ingredients together, except crumbs or wheat germ. Grease a 1-quart casserole dish or individual custard cups and sprinkle bottom with some crumbs or wheat germ. Pour in pudding mix and sprinkle more crumbs on top. Bake at 350° for 20 minutes or until a knife inserted in center comes out clean.
Drain fruit. Mix with chopped fresh fruits such as apples, pears, peaches, bananas or strawberries. Add marshmallows and nuts, if desired. Mix in Cool Whip.
Mix spinach (dry), cheeses and garlic. Roll out each package of crescent rolls to make two rectangles; seal seams. Place 1/2 mix on each rectangle; place 1-inch pieces of Provolone on top. Cut 1-inch strips, diagonally and cross over filling and seal. Bake at 375° for 18 to 20 minutes or until brown.
Line 13 x 9-inch baking pan with half the cookie dough slices. Beat cream cheese, eggs and sugar until smooth. Add vanilla; mix well. Spread over cookie dough layer. Top with remaining slices of dough. Bake at 350° for 45 minutes. Cool completely. Cut into bars.
Mix gelatins and water until completely dissolved. Add cranberry sauce and stir until melted. Add drained pineapple, nuts and celery. Pour into 2-quart mold or into individual molds and place in refrigerator until set. Unmold on bed of lettuce leaves and drizzle with the following dressing, if desired.
Cook pasta until tender. Drain and rinse in cold water. Tear cauliflower and broccoli heads apart. Mix with olives and sliced carrots. Cover with dressing and sprinkle on cheese. Mix well.
With hands, pat softened cream cheese onto an 11 or 12-inch pie plate. Pour sauce over cream cheese and spread evenly. Drain seafood. Drop shrimp evenly on sauce; do not mix. Serve with large Fritos which act as a scoop.
Spread pretzels on bottom of 9 x 13-inch baking pan. Mix melted oleo or butter with 2 tablespoons sugar and pour over pretzels and bake at 350° for 10 minutes. Cool. Whip together the cream cheese and Cool Whip and 3/4 cup sugar. Spread over cooled pretzels. Dissolve strawberry gelatin with 2 cups boiling water. Add 1/2 cup cold water and the sliced strawberries. When cool and starting to gel, pour over the cream cheese layer and let set until firm.
Break up crabmeat; stir in bread crumbs and remaining ingredients except butter. Divide crab into 8 portions and place in hot butter in skillet. Flatten into patties and brown well on both sides. Serve plain or with tartar sauce and lemon wedges.