HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, hull and slice strawberries, combine with rhubarb. Add brown sugar, flour, white sugar and lemon rind. Toss mixture lightly. Preheat oven to 375°. Fill pie shell and cover with top crust. Bake 50 minutes.
Beat eggs yolks; add 1/2 cup sugar. Beat egg whites until stiff. Fold in 1/2 cup sugar. Mix gently white mixture with yolks. Stir in 1 pint each sour cream and milk. Slowly add 1 cup (liquor). Stir thoroughly. Serve cold with grated nutmeg. Makes 2 quarts.
*Use only Hellmann's or Best Foods mayonnaise or it will not taste the same. Use rounded measures. Makes 1 1/2 cups.
Mix and bake at 350° for 40 minutes in a 9 x 13-inch greased pan. Fifteen minutes before cake is done, make topping.
Saute onions and shrimp in butter gently until shrimp are pink. Add tomatoes, rice and celery (optional) and seasoning. Pour into greased casserole. Top with bacon strips. Bake at 350° until bacon is done, 5 to 10 minutes.
Brown meat, onion and pepper that have already been chopped. Cook zucchini until tender. Drain, then alternate layers: meat, zucchini and cheese in a 1 1/2-quart casserole dish. Sprinkle with the cracker crumbs. Bake for 1 hour at 300°. Makes about 10 servings.
Combine chicken and chicken broth in large saucepan and bring to boil. Reduce heat to simmer and add corn, garbanzo beans, two cups broken tortilla strips, salsa & seasoning. Heat mixture thoroughly. Before serving, garnish w/cheese and remaining one cup of tortilla chops.
Partially drain corn and beans. Mix together cheese, onion, water chestnuts, soup and sour cream. Place on top of vegetables and mix slightly.	Crush crackers and place these, plus stick of butter, on top of mixture.	Bake at 400° for 40 minutes.
Chop artichokes. Mix all ingredients; spread in lightly greased baking pan. Bake at 350° for 20 minutes. Serve with crackers.
In large pot, boil chicken until done. Remove from broth. Add all other ingredients. Remove skin from chicken and cube meat. Add to vegetables. Simmer until potatoes and cabbage are tender, approximately 45 minutes.
Mix Cool Whip and pudding until there are no lumps. Add the rest of the ingredients and then chill.
Wash and dry tomatoes. Leave stems intact. Cut 1-inch off the top of each tomato (save the lids!) Using a spoon and knife, gently scoop out the soft insides of each tomato and reserve for later use. Cover tomatoes and lids and keep aside.
Mix soup, mayonnaise and milk. Layer broccoli, chicken, soup mixture and top with cheese. Bake at 350° for 30 minutes.
Pound cutlets as thin as possible. Season with salt and pepper. Coat each cutlet first in flour (shaking off excess), then in egg and last in bread crumbs. Cook in 1/4-inch hot oil until golden brown on each side. Pour off nearly all the fat from the pan. Add sour cream and heat gently, scraping up any brown bits from bottom of pan. Pour over schnitzels.
Combine all ingredients except cheese and chips. Turn into a large 9 x 13-inch greased casserole dish. Sprinkle with cheese and chips. Bake at 350° for 30 minutes. Makes at least 12 servings.
Mix all ingredients together in a large bowl. Put in greased 13 x 9-inch pan and top with a can of Durkee onion rings. Bake at 325° for 30 minutes or until heated through. (Can be made ahead and refrigerated.) Serves 4 to 6.
Blend margarine, salt and cinnamon. Add sugar, molasses and honey and mix well. Add egg and beat well. Sift baking soda with flour and add to creamed mixture. Add milk, oats, nuts and raisins. Drop by tablespoon on greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Sprinkle meat with tenderizer, piercing with a fork. Layer 1/2 of onions in large shallow glass dish; place meat over onions and top with remaining onions. Combine remaining ingredients; pour over meat and onions. Cover and refrigerate overnight or for 5 to 6 hours, turning several times. Remove meat and place on grill. Grill to desired doneness while simmering onions in marinade until tender. Carve across grain of meat into thin slices; serve with onions. Makes 6 to 8 servings.
Add macaroni to boiling water; cook for 20 minutes or until done. Drain noodles and add 1 can of tuna, then add the remaining ingredients listed in order and stir together.
Cream margarine, shortening, eggs, pumpkin and vanilla. Add dry ingredients. Mix until blended. Drop by spoonfuls onto a cookie sheet. Bake at 350° for 10 to 12 minutes.
Sift together flour, baking powder and sugar. Add wheat germ. Combine the milk and oil. Stir into the dry ingredients until just moistened. Stir in cottage cheese only until mixture is slightly lumpy. (If a smoother batter is desired, you may whip the cottage cheese with the liquid ingredients in a blender.) Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on upper surface, then turn and brown on the other side. Turn only once. Continue until all batter is used. Serve with maple syrup.
Mix peanut butter and butter together with confectioner's sugar till smooth texture develops. Form small balls the size of buckeyes or large shooting marbles. Slightly flatten. Refrigerate. Next, slowly melt chocolate chips and paraffin together. Using a toothpick, dip cold buckeyes in chocolate mix until 2/3 covered. Let dry on waxed paper. The golden brown top bulges out over chocolate shirt and looks like a chocolate-dipped nut.
Mix all ingredients together except Parmesan cheese. Pour into 2-quart casserole dish. Sprinkle with Parmesan cheese and dot with butter. Cook for 1 hour at 350°.
Mix first 4 ingredients together and let rise until it looks like a sponge, then add mixture of Crisco and sugar. Beat together. Add eggs and beat. Add salt and nutmeg. Add both mixtures together and stir. Add flour in a large bowl and pour the ingredients in it. Work like you would bread until dough is not sticky. Cover and let double in bulk. Pinch off hunks and roll flat about 1/4-inch. Cut out doughnuts and let rise again. Fry in oil.
Cut up marshmallows and put into can of crushed pineapple to soak up juice. Pour pineapple can contents into a bowl and add 1 jar of pimiento cheese or pineapple cheese. Put into refrigerator for at least 2 hours, until it sets. Whip 1/2 cup whipping cream into bowl and freeze overnight.
Brown hamburger and chopped onions, drain grease add spaghetti sauce in a simmer boil noodles until done; drain off water and layer all of these ingredients together. Top it with the Mozzarella cheese. Bake at 350° for 20 minutes.
Mix and beat 4 minutes with electric mixer, add 3/4 cup cooking oil and beat another minute. Pour into a greased and floured 9 x 13-inch oblong pan. After cake is baked and while it is still hot, prick all over the top with a fork and pour on topping.
Dissolve unflavored gelatin in 1/4 cup cold water. Add 1 cup boiling water. Dissolve. Add sugar and vanilla. Stir. Add sour cream. Whisk until smooth. Add Cool Whip. Blend until smooth. Pour in Jell-O mold. Put in refrigerator for a couple of hours.
Mix all ingredients together. Bake in greased and floured 9 x 13-inch pan at 350° for 30 minutes.
Fix pumpkin as directed on can. Pour into greased 9 x 13-inch baking dish; put dry cake mix on top of pumpkin mixture. Then cut oleo into slices and arrange on top; sprinkle with nuts. Bake at 350° for 1 hour.
Blend all ingredients together. Bake at 350° for 45 to 50 minutes in a 9 x 13-inch pan.
Slice potatoes in thin slices and coat with butter. Coat with Parmesan cheese. Cook in microwave on High speed. Stir and cook until tender.
Mix dry ingredients (not sugar) separately. Cream butter and sugar. Add eggs, one at a time. Add 1/3 of the dry ingredients to creamed mixture. Add orange and anise extracts (more anise than orange!!). Continue to add remaining dry ingredients and orange juice, alternating while mixing. Refrigerate in foil or plastic 1 hour, up to 24 hours. Separate dough (size of a walnut). Roll in hands and twist. Grease baking sheet and place cookies on sheet. Bake at 350° approximately 12 minutes (check and turn at 6 minutes). If the bottom is brown, they are done! Cool completely before glazing.
Preheat oven to 450°. In large bowl, add all ingredients. Toss potatoes until they are evenly coated. Place potatoes into 13 x 9-inch baking or roasting pan. Bake stirring occasionally 40 minutes or until potatoes are tender and golden brown. Serves 8.
Mix all ingredients together and form into a ball (or place in a mold). Serve chilled with cocktail sauce or use to stuff blanched snow pea pods. Will fill 50.
Wash chicken thoroughly. Rinse dried beef under running water. Wrap dried beef around one piece of chicken. Secure in place with a slice of bacon.
Brown beef and onion. Add water and bouillon cubes. Bring to a boil, add noodles, cook until done. Add mushrooms and sour cream. Place in casserole dish and top with grated cheese and brown in oven.
Mix all ingredients. Bake 1 hour at 350° in 2-quart casserole. Serves 6 to 8.
Mix the flour and seasonings. Add soft margarine and mix thoroughly. Add cheese and Rice Krispies. Form into small balls and flatten. Bake on greased cookie sheet 8 to 10 minutes at 375°.
Brown ground beef and drain. In separate saucepan, mix next 3 ingredients. Pour over/into ground beef and simmer over low heat. In separate pan, cook noodles as directed. Add brown sugar to beef/sauce mixture by sprinkling onto top occasionally. Stir sugar into mixture as it simmers. Drain noodles when done. Mix noodles and sauce together. Top with cheese, if desired.
Mix German chocolate cake mix as shown on box. Bake 1/2 of batter in 9 x 13-inch pan at 350° for 20 minutes. Set rest of batter aside. Melt in saucepan margarine, Eagle Brand and caramels. Pour over baked cake. Add rest of batter. Sprinkle with chocolate chips and chopped nuts. Bake another 20 minutes. Let set for at least 2 hours.
Cook beans as follows: Add 6 to 8 cups hot water. Bring to a boil 2 minutes. Set aside to soak 1 hour. Drain beans. Sort beans for any undesirable ones and discard them. Put all good beans in pot with 6 cups hot water. Boil gently with lid ajar until tender.
Mix first 5 ingredients in saucepan . Bring to boil for 5 minutes. Remove from heat. Add chocolate. Stir until melted. Stir in vanilla and walnuts. Spread in 8-inch pan and chill until firm.
Boil potatoes in jackets until just tender, about 25 minutes. Leaving skins on, dice potatoes into bite sized chunks and place in shallow casserole. Moisten with milk.
Drain and mash artichokes. Add mayonnaise and Parmesan cheese. Put mixture into ovenproof dish and heat in a 350° oven for 20 to 30 minutes. Serve hot with crackers.
Cut turkey into bite sized pieces. Throw all your seasonings on top. Fry bacon and drain, break into small pieces and toss in turkey. Fast fry in butter until done. Throw in vegetables and top with Parmesan cheese. Cover and cook on high for 10 minutes. Dip tortillas in butter, just enough to make soft. Layer 6 on bottom. Pour meat mixture on top. Sprinkle with remaining Parmesan and pour over tomato sauce. Cover with 6 other tortillas. Shake Parmesan on top and bake at 450° for 12 to 15 minutes.
Preheat oven to 425°. Dissolve yeast in water; add sugar, salt and flour to yeast mixture. Mix well until doughy. Knead dough several minutes until dry and easy to work with. Break off pieces of dough and form into pretzel, animal or alphabet shapes. Place on greased cookie sheets. Brush pretzels with beaten egg and sprinkle with salt. Bake in oven 12 to 15 minutes.
Beat all ingredients with wire whisk until almost smooth. Cook on hot waffle iron. Remove carefully. Serve with ice cream, peaches and strawberries.
Mix all ingredients in a 13 x 9-inch greased pan. Bake at 350° for 30 minutes. Mixture will be very thick.
Cream oleo, shortening, sugar and egg yolks real good. Beat in vanilla and buttermilk, adding flour alternately. Add nuts and coconut. Beat egg whites until stiff and fold in. Cook at 325° in pan sprayed with Pam. Cook until done, but not overdone.
Mix; put in casserole and heat in oven (350°) until it bubbles.
Heat oven to 375°. Saute onion in shortening until golden. Mix egg and milk; blend in Bisquick. Add onion and half of cheese. Spread dough in greased 8 x 1 1/2-inch round glass baking dish. Sprinkle top with remaining cheese and poppy seed. Sprinkle melted butter over all. Bake 20 to 25 minutes. Serve hot with butter. Serves 6 to 8.
Melt oleo in heavy pan, add peanut butter. When melted, add sugar (1/4 package at a time). Stir to blend well. Remove from heat and add graham cracker crumbs. Pour into a buttered dish. Cool in refrigerator, then cut.
Combine melted butter and lemon juice. Combine parsley and cracker crumbs. Gradually add lemon butter to crackers until you have a moist consistency. You won't need all the lemon butter.
Grease and flour bottom of 13 x 9-inch pan. In small bowl combine 2	tablespoons butter, cream cheese, 1/4 cup sugar, cornstarch, 1 egg, 3 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed of mixer until smooth and creamy. Combine remaining ingredients in	large mixing bowl. Blend well, 4 minutes at medium speed. Spread 1/2 of batter in pan. Spread cheese mixture over batter, spreading carefully to cover. Top with remaining batter; spread to cover. Bake at 350° for 50 to 60	minutes, until cake springs	back when lightly touched in center. Cool and frost.
Preheat oven to 350°. Add grits and salt to 7 1/2 cups boiling water gradually. Cook until thickened. Add remaining ingredients except paprika. Pour grits mixture into oiled casserole; sprinkle with paprika. Bake for 30 minutes or until bubbly. Yield: 20 servings.
Combine all ingredients, except 1 cup crushed potato chips. Put in a baking dish. Sprinkle the 1 cup potato chips on top. Bake at 450° for 15 minutes.
Place potatoes in large pan with 4 cups water; bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes until tender; drain. Add milk and vegetables to drained potatoes; bring to a gentle boil over medium heat. Reduce heat. Add cheese, butter and seasoning to taste. Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp. Serve with grated Parmesan cheese. Makes 6 (1 cup) servings.
Grease and flour an 11 inch pan. Mix flour, sugar, baking powder and salt. Then create egg mixture by stirring together egg, milk and cooking oil. Add egg mixture to the flour mixture. Stir just until moistened and batter should be lumpy. Spread batter in the prepared pan. Arrange blueberry, sprinkle well with cinnamon sugar. Bake slowly for 325° for one hour.
Cook macaroni according to package directions; omit salt; drain. Combine cream cheese, sour cream, cottage cheese, onions and parsley; mix well. Layer half each of macaroni, cheese mixture and crabmeat in a lightly greased 2-quart baking dish. Repeat procedure and top with tomato slices. Bake at 350° for 25 minutes. Sprinkle with cheese.
Blend softened cream cheese and corn syrup until smooth. Stir in milk and vanilla. Freeze.
Brown meat and onion. Drain. Add tomatoes and beans. Salt and pepper to taste. Mix cornbread according to package. Add meat mixture to greased pan and top with cornbread. Bake according to cornbread package (approximately 20 minutes or until cornbread is done).
Combine and drain fruits, reserving 2 cups juice. Mix reserved juice, Tang and pudding until thick. Stir in canned fruits, then sliced bananas and grapes. Keeps 8 to 10 days.
Mix ground beef, egg, bread crumbs, minced onion, Worcestershire sauce, milk, salt and pepper in a small bowl. Mix well together and form in balls. Heat oil in frypan over medium heat and brown balls. Remove balls from frypan. Add 3 tablespoons of flour to drippings in pan. If necessary add a bit more oil or butter to mix the flour. Then add 2 1/2 cups (a No. 2 can) whole tomatoes and juice. Stir and let simmer to get thickened.
Brown hamburger. Drain fat off. Add onion, vinegar, chili powder, tomato sauce, kidney beans and salt. Simmer for 20 minutes.
Mix all ingredients together. Pour in greased 9x13 inch pan. Bake 30 minutes at 350°. Check for doneness.
Shred beef in blender (save 1/2 cup). With large spoon, blend cream cheese, onion and remaining beef and seasonings. Shape into 2 large or 4 small balls. Roll in reserved shredded beef. Serve at room temperature with crackers. Freezes well.
Mix all ingredients except soda. Bring to a boil and cook 5 minutes. Remove from heat and add soda, stirring quickly. As it foams, pour over corn and mix well. Place on cookie sheets and put in oven for a few minutes at 225° to 250°. Cool slightly and store in airtight container.
Remove shells from eggs. Boil vinegar and seasonings; pour in glass jar. Drop in eggs. Cover and let stand at least 10 days before serving.
Place brisket on large square of foil in shallow baking dish. Rub with liquid smoke and Worcestershire. Sprinkle with other flavorings and spices. Seal foil. Bake at 250° for 8 to 12 hours. This is tender and perfect. Slice thin to serve.
Put water, bouillon cubes and potatoes in a pot; bring to a boil and lower heat. While cooking, cut up carrots and add to the soup. While soup is simmering, clean and cut mushrooms (add more if you love them, less if you don't); add to pot. Bring it all to a boil and then cook on low heat, covered, for about 25 minutes.
Preheat oven to 350°. Combine soup, milk, mushrooms, half the onions, pimentos and black pepper in a large bowl and mix well. Combine green beans, half the soup mixture and chestnuts. Spoon into a baking dish; top with remaining soup mixture. Bake for 20 to 25 minutes, until heated through and through. Sprinkle on cheese and remaining onions. Let bake until brown, about 5 to 6 minutes.
Cook spaghetti; drain and cool. To cool spaghetti, add eggs, celery and cheese. Mix together remaining ingredients and pour over spaghetti mixture. Mix together. Serves approximately 6.
Start heating oven at 350°. Place spareribs in 3-quart casserole. Mix soy sauce, honey and 1/2 teaspoon salt. Brush some of this sauce over spareribs. Bake, covered, 2 hours.
Mix all ingredients, except oleo and stuffing. Melt oleo and mix with stuffing. Put layer of stuffing into pan. Pour squash mixture over. Reserve 3/4 stuffing mix to put over top the last 15 minutes. Bake at 300° for 1 1/2 hours or at 250° for 2 hours and 15 minutes.
Add flour, spices, powder, egg whites and Egg Beaters in blender. Blend 30 seconds. Add cottage cheese and blend a little more. Layer grated cheese and ham cubes in sprayed quiche pan. Pour egg mixture over ham and cheese. Bake at 350° for 40 to 45 minutes or until high and nicely brown. Check with toothpick to be sure done through center. Serves 6.
Halve large pepper or cut off tops of small. Remove seeds and membrane. Precook peppers in boiling salted water for 5 minutes. Combine ground beef, rice, salt, pepper and Worcestershire sauce. Combine onion, egg and 1/4 cup tomato sauce. Mix thoroughly. Stuff pepper and stand upright in a small casserole. Pour remaining tomato sauce over peppers. Bake in a moderate oven for 45 to 50 minutes. Baste peppers with sauce mixture 2 to 3 times while cooking.
Mix together and serve on toast or a lettuce leaf. If desired, sprinkle with sesame seed and bacon bits.
Cream Crisco, sugar and vanilla until light and fluffy. Add flour, salt and pecans; mix well. Cover and refrigerate at least 2 hours. Preheat oven to 325°. Shape dough into 1 to 1 1/2-inch balls. Place 2 inches apart on ungreased baking sheet. Bake for about 15 minutes or until bottoms of cookies are light brown. Roll warm cookies in confectioners sugar. Yields 3 dozen.
Prepare cake mix according to instructions on box. Set aside. Mix sugar, milk and butter together. Cook in small pan until it boils for one minute. Add nuts to syrup mixture and stir. Pour syrup mixture into one 9-inch cake pan. Spoon cake mixture over the syrup so as not to push the nuts to sides. Bake according to cake box instructions. Let stand 10 minutes, then take from pan.
Preheat oven to 350°. Mix syrup, sugar, salt, butter and vanilla. Add eggs; mix. Pour into pie shell. Sprinkle pecans over filling. Bake pie about 1 hour. Makes 6 servings. (If using a gas oven, the pie should be baked 45 to 50 minutes.) If a toothpick inserted in center of pie comes out clean, pie is done (test after 45 minutes).
Mix and pack into an 8 x 8-inch cake pan. Cover with plastic wrap and freeze. Cut into 1 1/2-inch squares and serve in paper cupcake liners or on lettuce on a platter. Let stand 1/2 hour before cutting.
Crush peppermint candies in blender. Scoop out large, round balls of ice cream with dipper. Roll each in flaked coconut until completely covered. Place on serving dish and garnish with cracked peppermint candy. Insert a birthday candle into the center of each. Return to freezer until serving time. Serve with candles lit.
Place the 44 graham cracker pieces on a cookie sheet in a single layer. Bake at 300° for 10 minutes. After removing the crackers from the oven, raise the temperature to 350°.
Mix pineapple, cherries, sour cream, coconut and marshmallows together. Stir in oranges. Chill for 2 to 3 hours and serve.
In large bowl, combine cream and sugar; stir until sugar dissolves. Blend in lemon peel and juice. Pour into shallow pan (an 8 x 8-inch square pan is fine). Freeze until firm (at least 4 hours). Put in bowl. Beat with mixer, then refreeze. Serve in dessert glasses, lemon shells or boats.
Combine butter and sugar. Beat in eggs, one at a time. Blend in vanilla and sifted dry ingredients. Stir in chips and nuts. Spread in greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Do not overbake! Cut into bars while still warm.
Dissolve lime in water. Soak cucumbers for 24 hours. Rinse and soak in cold water 4 more hours, changing water every hour. Drain well. Heat sugar, vinegar, pickling spice and cinnamon just until sugar is melted. Cool and soak cucumbers overnight in mixture. Simmer gently for 30 minutes. Remove spices and add turmeric just before packing into jars.
Combine corn meal, flour and salt; add milk, egg and oil. Mix well. Roll franks in mixture. Cover real good. Drop in hot oil until brown. Serve hot.
Cut bacon into 1-inch pieces and cook over medium heat for 5 minutes. Add raw potatoes, cubed onions. Continue cooking, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Add sour cream, milk, cream of chicken soup, corn (that is drained), pepper and thyme. Continue heating until heated through for 10 to 12 minutes.
Mix all dry ingredients, then cream shortening and sugar. Add to mixture well! Bake at 350° for 20 minutes.
Put all ingredients except oil in blender on mixing speed. Drizzle oil through top as the other ingredients mix. Makes 1/2 pint.
Cream butter. Gradually add in sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with whipping cream (beginning and ending with flour). Mix just until slightly blended after each addition. Stir in flavorings.
Mix all ingredients in medium bowl. Chill and may be transferred to 1/2-pint clean jar. Be sure to keep refrigerated.
Layer a buttered casserole dish with slices of potatoes, then add a few slices of onions on top. Lightly sprinkle with salt and pepper. Repeat this process until dish is full. Dot with butter and add light cream to cover. Bake at 350° until done.
Cook and drain spinach. Melt butter and mix with softened cream cheese. Cut artichoke hearts in half. Line the bottom of casserole with artichokes. Mix spinach, lemon juice and cheese; pour over artichokes.
Brown meat, pepper and onions. Add everything except noodles and cheese. Cook noodles until tender. Into two casseroles, spread layer of noodles, layer of meat mixture and layer of cheese. Then repeat layers. this allows to complete layers in each casserole dish. Bake 20 minutes at 400°. Casseroles maybe frozen for later use.
Peel, slice and boil potatoes. Fry beef patties in baking dish with potatoes on top. Mix/combine margarine, flour, salt, pepper and milk. Cook in a saucepan until hot. Put in 1 1/2 cups chunked cheese. Cook until melted. Pour hot white cheese sauce over casserole and serve. The white sauce recipe is from a book given to me by Andy and Elvina Garrett in January 1955 for my wedding.