HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup oat mixture for streusel; set aside. Press remaining oat mixture into bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired. Let chocolate set before cutting bars. Store tightly covered. Makes 3 dozen.
Boil pears 20 to 30 minutes in clear water. Boil the sugar, water, vinegar and spices in bag. Drain pears and put in vinegar mixture. Cook until pears are tender. Pack in hot jars. Process in hot water bath 5 minutes. Seal. Take jars out and place in dark place.
Mix the oil and the creamy Italian style salad mix. Pour over the crackers and stir several times. If you put the crackers and mixture in a Tupperware bowl with lid, you can just turn the bowl upside down every so often to mix.
Brown bacon, drain and crumble; set aside. Saute onion and bell pepper in bacon grease until onion is barely transparent (pepper and onion should remain firm); set aside. Cook noodles per instructions; drain noodles. Do not rinse. Heat large pot until too hot to touch; turn off heat. Put butter in pot (get sides of pot coated with butter). Pour heavy cream in pot. Add noodles, eggs, sour cream, black pepper, Parmesan cheese, bacon, onion and green pepper. Work fast after draining noodles; the heat from the noodles cooks the eggs.
Beat egg. Stir in milk. Add blueberries and oil. Pour in flour mixture that has been sifted together (flour, salt and baking powder) all at once and stir until flour is moistened. Fill paper lined muffin tins about 3/4 full. Bake at 400° for 20 minutes. Makes 12 muffins.
Mix ingredients together until smooth. Pour in a greased baking dish. Bake at 350° until toothpick or fork comes out clean.
Sift together flour, baking powder, baking soda, cinnamon, salt, allspice and cloves; set aside. Combine oil and sugar. Beat until well blended. Beginning and ending with dry ingredients, add dry ingredients alternately with applesauce to sugar mixture. Mix well after each addition. Fold in nuts, raisins and coconut.
Mix together all ingredients except peanut butter. Bring to a boil. Turn heat to medium and add peanut butter. Stir until smooth. Take off stove and serve over Sate.
Heat oil in skillet or wok over medium-high heat. Add garlic and ginger and cook 20 seconds. Add beans, carrots and onions; cook, stirring, 2 minutes. Add water, soy sauce and sugar. Reduce heat to medium; cover and simmer 5 to 7 minutes until vegetables are tender-crisp. Makes 6 servings.
Mix equal parts of bread stuffing and cornbread stuffing. Dice desired amounts of celery, onions, nuts, sage, mushrooms and sausage. Mix in applesauce, pineapple, marmalade and brandy. Stuff turkey with above. Place turkey breast side up on rack in an open roasting pan. Season to taste. Tent the bird with heavy-duty foil. Cook at 250° for several hours according to weight. Baste bird occasionally in beginning and frequently in last hours.
Add sugar to eggs gradually, stirring well. Combine flour, soda, salt and cinnamon; reserve a small amount of flour. Add flour mixture and oil to egg mixture, alternately, beginning and ending with flour. Dredge pecans with reserved flour. Fold in pecans and carrots. Pour batter into greased waxed paper-lined layer cake pans. Bake at 350° for 30 to 40 minutes. Remove cake pans from oven; cool cake in pan for 10 minutes. Turn onto racks to cool thoroughly.
Dissolve yeast and honey in water. Heat milk with butter and pour into large bowl. Stir in honey, molasses, nutritional yeast, salt, yogurt, applesauce and oats. Beat in 1 cup flour, eggs and foamy yeast. Add 1 more cup flour, cinnamon, raisins, sunflower seeds, sesame seed, walnuts and carrots. Add remaining flour, 1 cup at a time, mixing well. Knead 10 minutes and let rise until doubled, about 1 hour. Punch down and let rise again. Shape into 3 loaves. Bake at 350° for 40 minutes. Brush top with butter and cinnamon. Bake 10 minutes longer. Cool on racks.
Trim excess fat. Place meat and onions in a 3 to 4-quart casserole. Mix all ingredients and pour over top. Bake 3 hours at 300°. Serve with rice and veggies.
Melt butter and chocolate or add powdered cocoa in saucepan. Remove from heat. Add sugar and eggs; mix. Add flour; mix. Bake in 350° oven for 20 to 30 minutes in 1 (8 x 8-inch) pan.
Dissolve jello. When chilled, add cranberries, pineapple and nuts. When set, mix sour cream and cream cheese and spread over top.
Put cucumbers, green peppers and celery in medium bowl; pour 3/4 of Italian dressing in bowl and toss. Let marinate overnight. Cook shells as directed on box; rinse with cold water and drain. In large bowl, mix all ingredients and remaining 1/4 of Italian dressing.
Pour 1 gallon boiling water over the cucumbers. Add the salt. Let stand for 1 week, stirring each day. Drain water off. Add 1 gallon boiling water and the alum. Let stand 24 hours. Drain. Make a syrup of the sugar, vinegar and pickling spices. Bring to boil; pour over pickles. Drain and heat syrup for 3 mornings. Next morning: Heat syrup and can or keep in a refrigerator in jar.
Bring milk, rice, sugar, salt and butter to a boil, stirring constantly to avoid burning. When mixture comes to a boil, turn heat down and cook for 1 hour, stirring often. Beat eggs well; add a few drops of vanilla. Pour eggs in a fine stream into rice mixture; then pour mixture from one pan to another 6 or 7 times (pour eggs slowly not all at once). Pour into dish. If desired, add raisins that have been plumped, before pouring from one dish to another. Sprinkle cinnamon on top.
Dice peppers, chop onion and rinse beans; toss all ingredients. Cover and refrigerate.
Put all ingredients in a small bowl and blend well. This will stay fresh in the refrigerator for 2 weeks. Serve with crackers or may be used as a sandwich spread.
Heat oven to 350°. Grease loaf pan, 9 x 5 x 3-inch. Cut shortening into flour, sugar, baking powder, salt, soda and orange peel. Add water to juice to make 3/4 cup. Blend in with cheese and egg. Fold in cranberries and nuts. Bake in prepared pan 60 to 70 minutes. Let loaf stand 8 hours before slicing.
Melt candy bars. Blend Cool Whip, sour cream and xxx sugar. Mix until fluffy and melted. Spread into pie shell. Refrigerate until ready to serve.
Preparation Time: 15 minutes. Cooking Time: 1 1/2 hours.
Saute the onions, garlic and ginger in the shortening until the onion is golden brown. Add the pieces of chicken, yogurt, tomato paste and the spices. Mix well and fry for about 15 minutes by which time it should become rather dry. Sprinkle in about 2 cups of hot water and allow to cook until chicken is tender. If necessary, add more water half way through. Makes about 6 servings.
Combine peaches, sugar and butter. Bring to boil and cook over low heat until peaches are tender and mixture thickens. Pour peach mixture into a lightly buttered oblong baking dish. Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over flour mixture and stir with fork until all ingredients are moistened. Shape pastry into a ball. Roll out pastry to 1/8-inch thickness onto a lightly floured board; cut into 1-inch strips and arrange half of strips into lattice design over peaches. Bake at 350° for 35 minutes. Remove from oven; gently press baked pastry into peach mixture. Repeat lattice design over peaches with remaining pastry strips; return to oven and bake additional 40 minutes.
Place potatoes in bottom of cake pan and bake at 400° for 10 minutes. Press each with a fork so it covers bottom of pan. Sprinkle browned hamburg and broccoli in potatoes with 1/2 can onions. Combine soup, milk, seasonings and cheese. Pour over beef mixture. Bake, uncovered, at 400° for 20 to 30 minutes. Top with remaining onions and bake 2 to 3 minutes more.
Preheat oven to 350°. Toast walnuts on baking sheet in oven until lightly browned, 5 to 7 minutes. Set aside to cool. Butter miniature muffin molds and place in refrigerator.
In one cup of water, dissolve Jell-O and sugar. Add to pineapple juice. Just before serving, add ginger ale or 7-Up and ice. Takes just a few minutes to make.
Mix sugar, cocoa, oleo and eggs together. Alternately add and mix in flour, milk and vanilla. Add boiling water. Mix to a light creamy batter. Pour into 2 (9-inch) pans or a loaf pan. Bake 20 to 30 minutes at 350°. Use your favorite icing.
Stir and cook over low heat to good firm ball stage, 248°. Remove from heat; stir in 2 teaspoons vanilla and nuts. Stir just enough to mix. Pour into greased, shallow pan, 3/4-inch thick. When firm, invert onto cutting board; with sharp thin blade knife, cut into 3/4-inch squares. Wrap in waxed paper.
Brown meat; drain. Stir in beans and sauce. Cover. Simmer 10 minutes, stirring occasionally. Add Velveeta; stir until melted. For each serving, top chips with lettuce, tomato and meat mixture.
Preheat oven to 425°. Brush surface of pie shell with egg white and bake 4 to 5 minutes. Place Swiss cheese and bacon evenly on bottom of shell. Combine eggs, cream, salt, nutmeg, sugar, pepper, cayenne and mustard. Mix thoroughly. Pour egg mixture over ingredients in shell. Bake 15 minutes at 425°, reduce oven to 300° and bake 40 minutes or until knife comes out clean.
Cook ground round, olive oil, chopped onions and garlic until transparent. Add tomato sauce, tomato paste or puree, salt, basil, oregano, pepper and bay leaf. Cover and simmer for 1 hour until sauce is thick. Cook lasagna noodles in salted water. Cook in large pan; add oil to water. Rinse in cool water and cool. Slice noodles.
Beat the first 4 ingredients together. In another bowl, mix the remaining ingredients. Combine the two mixtures and bake for about an hour at 350°. (This is a very old recipe.)
Cook chicken and cut into 1-inch pieces. Cook pasta according to package directions. Saute garlic and mushrooms using cooking spray and a little water. Stir in soup, milk, cheese and chicken pieces. Heat through. Drain pasta and toss into mixture until well blended. Salt and pepper to taste.
Blend first four ingredients in large bowl. Sift in flour, salt, soda and cinnamon. Mix well. Fold in apples and nuts. Pour into a 9 x 13-inch greased baking pan. Bake at 375° for 45 minutes. Cool. Sprinkle with confectioners sugar. Cut into 2-inch bars.
Cook broccoli and broth until tender. Do not drain. Make cream sauce from next 5 ingredients, then add to broccoli mixture. Cook together, then add cheese as desired, and when served put cheese on top of soup.
Brown meat in skillet. Add all ingredients in crock-pot or slow cooker. Add meat. Let cook on high or medium for about 2 hours. Then turn to low. I make this at night before I go to bed, then when I get up it is done.
Cut both end off of the cucumbers. Stand up right in gal. containers (may use tupperware cake boxes). Cover completely with vinegar. Let stand 21 days; dump into sink. Wash vinegar off. Slice pickles. Use 2 c. pickles to 1 c. sugar. Add 3 drops oil of cloves. Fill gal. jug. Tighten caps. Ready	to eat. Keeps forever.
Combine ground beef, onion and garlic in a large skillet; cook until meat is browned. Drain. Combine meat mixture, tomato sauce, water and seasonings in a medium bowl; stir well. Place half of meat mixture in a lightly greased 2-quart casserole. Top with half of kidney beans. Sprinkle with half of crushed corn chips. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 5 minutes. To serve, top with shredded lettuce.
Combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape in 3/4 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 350 degrees for 10-12 minutes; cool.
Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper. Beat together egg and water. Dip chicken into egg and then crumb mixture. Arrange breasts on baking sheet. Drizzle with margarine. Bake at 400° for 20 minutes or until chicken is no longer pink.
Beat egg yolks until light and thick. Sift spices with sugar; add to yolks. Add pecans, raisins, butter and vinegar. Fold in stiffly beaten egg whites. Pour in unbaked pie shell. Bake 10 minutes at 400°. Reduce to 350° for 25 minutes.
Cream butter and sugar. Add eggs, one at a time. Sift flour, measure and sift again with baking powder. Add flour and milk alternately. Add vanilla. Bake in tube pan at 300° for 1 1/2 hours.
Mix all ingredients well. Pour into two 8-inch round cake pans. (Pans should be prepared with Crisco and flour.) Bake at 350° for 30 minutes or until cake springs back to touch.
Saute onion and bell pepper in butter. Add Ro-Tel; cook down. Add corn and cook approximately 20 minutes. Be careful not to scorch. Add well seasoned tails and cook another 20 to 30 minutes. Serve over rice.
Mix all together except for confectioners sugar and 2 lemons. Bake 45 to 60 minutes at 350°. (If baked in a tube pan, 60 minutes.) Glaze while hot with confectioners sugar and lemon juice.
In a 10-inch skillet over medium-high heat, in hot margarine cook half of the chicken until browned, stirring often. Remove and set aside. Repeat with remaining chicken.
Mix cake mix, 1 egg, and 1 stick butter well and spread in a greased 9 x 13 cake pan. Then, mix 1 stick butter, 8 oz. cream cheese, 1 box powdered sugar, 2 eggs, and 1 tsp. vanilla well and pour over bottom layer. Top with 1-2 c. chopped pecan pieces. Bake at 300 degrees for 45-50 minutes.
Melt butter and mix remaining ingredients. Pour into unbaked deep dish pie shell. Preheat oven to 350°. Bake for 50 minutes.
Combine ingredients; put in a 9 x 13-inch pan. Bake for 15 minutes at 375°. Cool.
Cut shortening into flour and salt until crumbly. Gently stir in cold water until pastry holds together. Divide into 2 parts. Roll out on floured surface.
Separate each biscuit into 3 layers. Fit layers into 30 (1 3/4 x 1-inch) mini muffin pan cups. In a 2-quart saucepan stir together cornstarch, nutmeg, salt and pepper. Gradually stir in milk until smooth. Stirring constantly, bring to a boil. Gradually stir about 1/4 cup of the hot cornstarch mixture into the beaten egg until blended. Stir egg mixture into the remaining hot mixture in pan. Cool. Stir in cheese and spinach. Spoon about 2 teaspoons spinach mixture into each tart (should be full). Bake in 400° oven 15 minutes or until lightly browned. Remove from pans and serve. Quiches may be frozen in tightly covered container for 1 month. Bake frozen quiches 15 minutes at 400°.
In a baking dish, place cooked spaghetti in bottom of dish. In a separate bowl, mix eggs and Parmesan cheese with cottage cheese. Add onto noodles, then mix meat, spaghetti sauce, onion and green pepper and put over cheese mixture. Over the top, add shredded Mozzarella and bake at 350° for 20 minutes.
Put cream of mushroom soup and water in a 5-quart Dutch oven. In large skillet, put 1/4 cup oil. Roll steak pieces in flour; brown quickly. Drop in Dutch oven with soup and water. Leave oil in frying pan. Add 1/4 cup flour to pan and brown. Add salt and pepper. Add enough to make thin gravy. Add this to Dutch oven; cover and simmer until meat is tender, about 1 1/2 hours.
In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.
In a large bowl, cream butter and sugar. When thoroughly blended, add milk and eggs; mix well and add flour and baking powder. Add raisins, anise seed, glazed fruit, vanilla, brandy and rum extracts and Anisette.	Mix well and shape as desired. Decorate top with walnut halves, if desired. Bake in 400° oven for 10 minutes; reduce heat to 350° and bake for about 50 minutes.
Mix chicken, 1 tablespoon sugar, 1 tablespoon soy sauce and egg in mixing bowl. Sprinkle on cornstarch and stir in well. In a saucepan, combine the broth, remaining soy sauce, sugar and sherry. Bring to a boil. Form meatballs with hands or drop from spoon into boiling broth. Poach 5 to 6 minutes. Remove with slotted spoon. You may then poach green beans or other vegetables in broth. Thicken broth with a cornstarch and water paste, if desired. Serve over rice.
Brew tea bags and water until very strong tasting. Use a gallon jar, put tea, sugar, juice and lemonade in jar; mix well. Fill rest of jar with cold water.
Mix pineapple juice, orange juice, ice cubes, fruit cocktail and cherries. You can refrigerate overnight before needed or freeze. When ready to use, pour into punch bowl. Add 2 quarts of the ginger ale. Mix. Top with sherbet. As needed, add more ginger ale.
Mix pudding with 1/2 cup milk (use mixer). Blend in Cool Whip. Add Amaretto liqueur. Let stand for awhile. Serve with fresh fruit. Will keep for several days.
Dissolve yeast in 1 cup lukewarm water. Combine 1 cup lukewarm water, liquid shortening, sugar, salt and eggs. Add yeast mixture (after it has dissolved). Gradually add flour; stir until blended and knead until desired texture. Grease bowl; put dough into it and set in warm place to rise. Cover with towel. Form into desired shapes and let rise again. Bake 15 minutes at 400° on greased pan.
Arrange chicken in single layer in shallow baking pan. Scatter green onions over top; cover with sprinkling of cheese and paprika. Blend soups with sherry; pour over chicken. Bake, uncovered, at 325° for about 2 hours, or until fork-tender. (Do not cover; do not salt.) Excellent with pilaf-type rice.
Sweeten cherries to taste with sugar. Dump fruit in cobbler dish. Sprinkle with brown sugar. Sprinkle cake mix over all. Chip oleo on top. Bake at 350° for 1 hour.
Combine first 3 ingredients in saucepan; then add milk and syrup, stir. Cook to soft ball stage and remove from heat. Add margarine, vanilla, oats and coconut or walnuts. Stir well and drop by teaspoonfuls onto waxed paper. Makes 3 to 4 dozen.
Beat together oil, sugar, eggs and vanilla about 3 minutes. Add sifted dry ingredients , then stir in apples. Combine walnuts and 1 tablespoon flour; stir into batter. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan on rack.
Break up chicken and line bottom of dish. Pour cream of chicken soup over chicken. Sprinkle stuffing over top as desired. Bake at 375° for 15 to 20 minutes.
Sift flour in large mixing bowl and add remainder of ingredients and stir well mixed, cover and let stand for 10 minutes. Sift 1 cup or more of flour on kneading board. Pour dough on board and knead until smooth with palm of the hand, add more flour if needed to handle easily. Place in greased bowl in warm place for 1 hour or until doubled. Punch down and let rise again. Then make in little balls, place 2-inches apart in greased baking pan, let rise about 1 hour or until light, bake about 20 to 25 minutes or until well browned in a 400° oven.
In a pan, combine caramels and milk. Heat until all caramels are melted and set aside. In a large bowl, combine cake mix, oleo, 1/3 cup milk and nuts. Press 1/2 of the dough into a greased 9 x 11-inch pan or dish. Save the rest of the dough for topping. Bake at 350° for 8 minutes. Remove from oven and sprinkle chocolate chips over the mix. Spread the caramel mixture over the chocolate chips. Then, crumble the rest of the cake mixture over the caramels. Bake for 18 minutes at 350°. Cool before cutting.
Mix sugar, cocoa, Karo syrup and milk in a heavy boiler. Bring to a boil; turn to medium heat and continue boiling for approximately 5 minutes, until a small amount dropped in cold water forms a soft ball. Remove from heat; stir in oleo, peanut butter and vanilla. Beat until candy begins to stiffen. Pour into a buttered dish.
Combine eggs and milk. Add crumbs and soak 5 minutes. Add ham, Worcestershire sauce, mustard and cloves; mix well. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 40 minutes. Remove from oven and reset oven to 425°. Invert loaf in center of greased and preheated plank. Spread marmalade on top and sides of loaf. Bake about 20 minutes until glazed. Makes 8 servings.
In a large bowl, mix mayonnaise, lime juice, cumin and paprika. Add crab meat and celery; mix well. Add salt and pepper to taste. Gently stir in avocado cubes. Divide watercress on 4 plates; top with salad.
Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat until batter and pecans are gone. Yields 7 waffles (about 8 inches each).
Put almonds on cookie sheet and roast in oven. Melt chocolate bark in double boiler. Mix nuts in chocolate. Beat until cool enough to form mounds when dropped by spoon. You can make with pecans and peanuts the same way.
Grease a 13 x 9 x 2-inch pan. Dump pineapple with juice and spread evenly. Dump pie filling and spread evenly. Dump cake mix and spread evenly. Sprinkle with pecans. Place butter pats over pecans.
Simmer beans in 6 cups of water for 1 hour. Allow to stand, covered, for 2 hours or until softened. Drain. Put all ingredients in a crock-pot. Add 1 cup of water. Stir to blend. Cover pot and cook on low for 10 to 12 hours or on high 5 to 6 hours. Stir occasionally. Makes 8 to 10 servings.
In a skillet, brown pork chops on both sides in small amount of oil. Season with salt and pepper. Top with onion slices. Combine remaining ingredients in mixing bowl. Pour over pork chops. Cover, simmer 45 to 60 minutes.
Mix sugar, flour, cornstarch and cocoa. Add other ingredients, beating eggs well. Add milk, then add other ingredients. Pour in 3 unbaked pie shells. Bake about 30 minutes at 350° or until done.
Heat oven to 350°. In small skillet, brown ground beef; drain. Place pocket breads on ungreased cookie sheet. Top each with 1 tablespoon pizza sauce and 3 tablespoons ground beef. Sprinkle each with 1 tablespoon cheese. Bake at 350° for 8 to 10 minutes or until cheese is melted. Makes 4 pizzas. Serving: 1 pizza. Calories: 180. Fat grams: 6.
Mix together and beat. Pour into greased 9 x 12-inch pan. Bake at 350° for thirty minutes.
Mix sugars and flour. Beat in eggs, milk and flavoring. Add melted margarine and pecans. Bake in unbaked pie shell 40 to 50 minutes at 350°.
In mixing bowl, measure 1 1/2 cups flour and remaining ingredients. In mixer beat 1 minute, then stir in remaining flour to make soft dough. Refrigerate 1 hour. Roll out 1/2-inch thick and then fry in deep fat fryer with oil at 370°. Makes 24.
Mix all ingredients in a saucepan. Cook over medium heat until bubbly. Reduce heat; simmer, uncovered, for 15 minutes, stirring often.
Bury vanilla beans in a container holding granulated or confectioners sugar. Cover tightly and "flavor" for 2 weeks. Replace sugar as used as beans will be effective for many months.
Combine butterscotch chips and peanut butter in top of double boiler. Place over hot, not boiling water, until butterscotch melts; remove from water. Stir until blended; add milk and stir until blended. Spread in foil-lined 8 inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares. Yield: 64 servings.
Bring vinegar, sugar, salt and spices to a boil. Pour over freshly sliced vegetables and let sit for 1 hour. Bring to a boil and cook for 3 minutes. Pack in hot sterilized jars. Seal. Process 10 minutes. Makes 6 to 7 pints.
Spread softened cream cheese onto slices of bread. Top each bread slice with a half slice of each type of luncheon meat. Place one slice of egg, pickle and radish on top of meat. Sprinkle chives, parsley and cheese to finish the canape. Refrigerate until ready to serve. Makes approximately 24 canapes.