HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion; drain fat. Add rest of ingredients, except wonton skins. Put mixture each skin. Fold in triangle. Wet edges with cold water to seal. Fry in 1-inch hot oil until golden brown, 30 to 60 seconds. Drain on paper towel. Freeze if you wish.
In a large heavy Dutch oven, melt the butter. Mix in flour until smooth. Cook 5 minutes, stirring constantly, over medium heat. Blend in the hot chicken broth with wire whip. Add the cheese and stir until blended. Pour in whipping cream. Incorporate well. Add Worcestershire and beer. Cook over low heat, stirring until thick and smooth, 15 to 20 minutes. Serve with croutons, bits of ham, freeze dried chives or a sprinkling of parsley.
Preheat oven to 325°. Spread cranberries over 10-inch greased pie plate. Sprinkle with 1/2 cup sugar and nuts over cranberries. In bowl beat eggs well. Add remaining 1 cup sugar; beat until thoroughly mixed. Add flour and melted butter. Beat well. Pour batter over cranberries. Bake 1 hour at 325°.
Mix together all ingredients and pour into pie crusts. Bake at 375° for 30 to 35 minutes.
Brown meat and onion. Drain fat and run hot tap water over meat. Using a colander makes this easy. Combine meat mixture, soups and corn; heat thoroughly. Add noodles and it's ready to serve.
In a 12-inch skillet, heat 1/2 cup oil and add eggplant. Cook for 10 to 15 minutes. Remove with slotted spoon to a plate. Place the rest of the oil into the skillet and add the celery and onion; cook about 7 minutes. Add eggplant and the remaining ingredients, and simmer about 20 minutes, until eggplant is tender but holds its shape. (Stir gently now and then.) Can be kept covered in refrigerator for two weeks or stored in the freezer for one month. Bring to room temperature to serve.
Mix ingredients in the order given, pour into an oiled 2 qt. casserole dish and bake at 350 degrees for 40 minutes. Top with the additional buttered crumbs and bake 20 minutes longer or until center is firm.
Blend in understanding and good measure. Mix faith and sportsmanship in all pleasure. Add for seasoning a pinch of humor and wit. A few grains of kindness won't hurt a bit. Use confidence and courage, let none go to waste. Mix in a bowl with oil of love to taste. Serve as many as you can handle, but remember to serve yourself as well.
Combine juice and water in medium saucepan; bring to a boil. Add rice and cinnamon stick. Cover. Reduce heat and simmer 20 minutes or until liquid is absorbed. Yields 3 cups.
In top of double boiler, blend together sugar, flour, salt and milk. Beat eggs and vanilla. Place over boiling water and stir until thick. Set aside until cold. Cover crust with a layer of sliced strawberries. Top with filling and refrigerate to chill. Spoon whipped cream around edge of filling. In center, put whole berries.
Heat oven to 350°. In small saucepan, add water and 1 stick margarine; bring to boil. Add oatmeal; turn off with lid on. In large bowl, add sugars and eggs; mix. Add oatmeal mixture. Mix. Add flour, baking soda, spices and salt; mix. Put in dripping pan; bake at 350° for about 35 to 40 minutes.
Blend first four ingredients thoroughly. Divide into 24 equal parts and form into balls. Place a ball into each of 24 miniature muffin pans. Press thumb into each ball to make a shell. Beat with a fork the next 4 ingredients until blended. Place a few ground nuts in each shell and pour filling over each. Bake 30 minutes at 350°.
Process cottage cheese in a blender until smooth. Press spinach between paper towels until almost dry. Put cottage cheese, spinach and remaining ingredients into a bowl. Blend well, folding ingredients together. Cover and refrigerate 3 hours. Yields 3 cups. Has 14 calories and a trace of fat per tablespoon.
Cream together sugar and butter. Blend in remaining ingredients. Pour batter into a buttered and floured angel food tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Mix together and chill for about an hour and roll into balls. Leave on a plate or cookie sheet in refrigerator for easy snacking.
Place gelatine, pudding and sugar in saucepan; stir in 1/2 cup water and the eggs. Blend well. Add remaining water; stir over medium heat until mixture comes to full boil. Remove from heat and stir in rum. Chill thoroughly. Fold Cool Whip into chilled mixture and spoon into graham cracker or chocolate crust.
Preheat oven to 375°. Combine all ingredients and pour into baking dish. Cook for 15 minutes. Reduce heat to 250°; continue baking for 2 to 3 hours. Remove from oven long enough to sprinkle top with 6 strips of bacon cut in strips. Allow to cook 1 hour or until bacon curls and is crisp.
Beat egg yolks; add 1 cup syrup from pineapple, sugar and flour. Cook until thick. Arrange in layers in bowl with a layer of pineapple, a layer of marshmallows, grated cheese, then sauce. Repeat. Serve at room temperature. Serves 6.
Soak bread in milk; mix with other ingredients and cook 30 to 40 minutes at 350°. Serve hot.
Mix cheese, mayonnaise and mustard until melted. Pour over cooked cauliflower.
Mix ingredients together and put tiny Tater Tots on top. Bake at 350° for 30 minutes.
Bake cake as usual following directions. Let cake cool. Poke holes in cooled cake, large enough for caramel to fill. After cake is cool, pour evaporated milk, then pour caramel into the holes. Cover cake with Cool Whip. Chop up Heath bars and sprinkle on top of cake. Refrigerate before serving.
Mix Bisquick, milk and cheese. Drop by spoonful onto ungreased baking sheet. Bake at 400° for 15 minutes until golden brown.
Stir all ingredients together; pour in pan. When set, cut into squares or use cookie cutters.
Preheat oven to 350°. Cream butter and sugar. Add molasses and egg. Beat until smooth. Stir together flour, baking soda and ginger. Add to creamed mixture alternately with milk. Drop by teaspoonful onto greased cookie sheet. Bake until lightly browned, about 10 to 12 minutes.
Combine all ingredients and mix well in casserole dish. Put grated cheese on top or you can use canned onions. Bake at 350° for about 20 minutes.
Roll the zwieback into fine crumbs and mix with the melted butter or margarine and 1/2 cup of the sugar. Pack all but 1/2 cup of this mixture on the bottom and sides of a well-greased 9-inch pan.
In medium saucepan, over low heat, melt chocolate chips and butter, stirring constantly, until blended. Remove from heat; cool 5 minutes. Stir in marshmallows and 1 cup nuts; do not melt marshmallows.
Mix and place in microwave. Bring to a boil and boil 2 minutes on High. Add 1/2 teaspoon baking soda. Pour half popcorn in a brown paper bag and pour half the syrup over it. Add remaining popcorn and syrup.	Fold top of bag and shake well or gently stir with large, long handled spoon. Microwave 1 1/2 minutes on High. Take out and shake well. Cook another 1 1/2 minutes on High. Remove and shake well. Spread on cookie sheets to cool.
Beat eggs. Add 1 cup milk and continue beating. Then add flour sifted with the salt, sugar and then rest of the milk. This will be a thin batter. Heat iron frying pan fairly hot with a tablespoon of melted butter in the bottom. Pour 2 or 3 tablespoons of the batter into the pan and roll it from side to side until bottom is covered. When top is set, dot with a teaspoon of butter and flip it over with a pancake turner to finish cooking. It is good served with butter and sugar rolled up and eaten with a fork. Applesauce, thick, is also good on these pancakes.
Wash escarole thoroughly and boil down. Saute minced garlic in olive oil in frypan. Cut up cooked escarole some before simmering with garlic. (This can be done ahead of time.) Salt while cooking.
Melt shortening in pan which biscuits will be baked. Leave enough melted shortening in the pan to turn the biscuits. Add remaining melted shortening with other ingredients and mix well.
Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain again. Drain pineapple, reserving 2 tablespoons juice. Combine pasta, pineapple chunks, cantaloupe and grapes in a medium bowl. Cover and chill. Combine yogurt and reserved 2 tablespoons pineapple juice in a small bowl, stirring well. Cover yogurt mixture and chill.
Slowly brown ground beef with chopped onion and smashed garlic clove. Drain and put in large pan with soups, tomato paste, herbs, salt, pepper and 2 to 3 cups of water. Add more chopped onion and garlic. Slice cabbage thinly and add along with carrots and green pepper. Simmer for about 1/2 hour. Leave skin on potatoes, cut into quarters and add to soup along with macaroni; simmer for another 1/2 hour. You will need to add water once in awhile as the soup cooks.
Mix thawed and drained broccoli, onion, green peppers and cheese in a greased 10 inch pie plate. Beat remaining ingredients until smooth, about one minute with hand beater. Pour into pie plate. Bake until golden brown, about 35-40 minutes at 400°. Let stand 5 minutes before cutting.
Spread half of the crushed wafers in the bottom of a greased 8 inch square pan. Prepare pudding mix according to package directions, spoon hot pudding over the wafers. Slice one banana; place over pudding. Top with remaining crumbs. Chill for one hour. Meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for at least 2 hours. Serves: 9.
Pick carefully through the crab for pieces of shell. Blend the cream cheese, mustard, Worcestershire sauce and mayo until smooth. Fold in the crab. Spread in a 9-inch Pyrex pie plate. Sprinkle lightly with paprika. Bake at 350° for 35 to 40 minutes until browned and bubbly. Serve over crackers.
In a 4-quart saucepan, place potatoes. Add water to cover potatoes. Over high heat, heat to boiling. Reduce heat to medium. Cook 8 minutes or until potatoes are fork-tender. Drain in colander.
Combine all ingredients, except crackers. Pour into baking dish. Crumble 1 roll of crackers and mix with 1/2 cup melted butter or margarine. Sprinkle generously on top of vegetables. Bake at 350° for 30 minutes until brown.
Mix hash browns, onion and margarine together, then add 2 cans water. Cook 20 minutes. Add remaining ingredients. Heat to simmer.
Place chicken breasts in oblong pan. Mix together soups and water. Heat. Pour over chicken. Top with cheese and stuffing mix. Bake at 325° for 45 minutes. Pat topping down into soup mixture. Bake 15 minutes more.
Scrub potatoes and dry. Pierce with a fork. Bake at 350° for 1 hour. Remove from oven. Cool to handle. Cut in half lengthwise; remove pulp to bowl carefully; keep skin whole. Mash pulp with cottage cheese, salt and pepper. Scoop mixture back into skins. Sprinkle with paprika and parsley and bake 20 minutes more.
Drain figs, reserving syrup. Mash figs well, adding in a little bit of the reserved syrup.
In saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to boil over medium heat, stirring constantly. Bring to hard ball stage, 260°. Remove from heat; stir in baking soda, stirring quickly. Pour over freshly popped corn in large pan. Bake 1 hour at 200°. Stir occasionally. Turn onto waxed paper and break apart.
Preheat oven to 350°. Mix well by hand, you don't have to be afraid of overmixing. Pour into loaf pan and let set 1 minute. Bake at 350° for 60 to 75 minutes. Cool before cutting.
Saute onion, carrot and celery in olive oil for 15 to 20 minutes. Add meat, cook and crumble. Add white wine to mixture and continue to cook (with lid on loosely) for 1 to 1 1/2 hours. Add tomato sauce, salt to taste and basil. Lightly cover and cook for several hours more. Serve with pasta.
Stir ingredients together and place in blender until mixture is powdered. Place in an airtight container or a pretty jar. Yields 1 cup. Use 2 rounded teaspoons to 1 cup boiling water.
Make cream sauce with the first 8 ingredients; when thick add cheese. Mix in well-drained hominy and undrained chilies. Pour into buttered casserole. Sprinkle with paprika. Bake, uncovered, 30 minutes at 350°.
Let cream cheese stand to room temperature. Beat until fluffy and blend in sour cream, salt and sugar. Fold in fruit, nuts and marshmallows. Pour into loaf pan or jello mold. Freeze overnight or 6 hours.
Preheat oven to 350°. Sift flour, baking soda and salt onto waxed paper. Cream margarine and brown sugar with electric mixer at medium speed in large bowl until fluffy. Beat in eggs, 1 at a time, until fluffy. Stir in vanilla. Add flour mixture, 1/3 at a time, until well blended. Stir in rolled oats, rice cereal and walnuts. Drop by teaspoonfuls, about 1-inch apart, onto large cookie sheets, lightly sprayed with nonstick cooking spray. Bake 10 minutes or until cookies are firm and lightly golden. Remove to wire racks; cool.
Preheat oven to 350°. In hot oven, melt margarine in 13 x 9 x 2-inch baking pan. Remove from oven. Stir in crumbs; spread evenly in bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with a layer of peanut butter flavored pieces, layer of chocolate pieces and then peanuts. Press peanuts gently into mixture. Bake 25 minutes or until edges are golden brown. Chill at least 1 hour before cutting bars. Makes 36 bars.
Combine all ingredients, blending well. Spoon into buttered casserole dish. Crush Ritz crackers and sprinkle on top to cover. Dot with butter, bake at 350° until bubbly.
In large bowl, break broccoli and cauliflower into bite size pieces. Combine with onion. In small bowl, combine sugar, cheese, salt, basil and mayonnaise. Mix well. Toss vegetables and dressing. Refrigerate overnight. Just before serving, add remaining ingredients. Toss lightly.
Preheat oven to 375°. Peel potatoes; cut crosswise into 1-inch slices. Place in pot; cover with water and bring to a boil. Reduce heat slightly; cook for 15 to 20 minutes, or until tender. Drain. Peel bananas; cut in half once lengthwise and cut twice crosswise. Toss with lemon juice. Place cooked potatoes and bananas in a shallow roasting pan. Sprinkle with brown sugar, nutmeg and salt. Drizzle with rum and melted butter. Cover and bake for 30 minutes. Remove from oven and puree potatoes, bananas and liquid in a food processor until fairly smooth, leaving a bit of texture. Pour into an ovenproof casserole and cover with aluminum foil. Bake in a 350° oven for 15 to 20 minutes. Serves 10 to 12.
Beat egg white until foamy; brush over bottom and side of pastry. In small bowl, combine flour and sugars; cut butter into mixture until it resembles fine crumbs. Sprinkle 2/3 of mixture in bottom of crust; top with peaches. Sprinkle with remaining crumb mixture. Bake at 375° for 40 to 45 minutes or until filling is bubbly and peaches are tender. Yields 6 to 8 servings.
Mix all ingredients, except shrimp, only using a sprinkle of cayenne pepper. Rinse shrimp in cold water and drain; fold into mixture of other ingredients.
Sift sugar, cocoa, flour and salt together. Add eggs, vanilla and margarine. Boil 2 cups water; remove from heat. Add 2 teaspoons baking soda. Bake at 350° for 20 to 25 minutes.
Mix flour, baking soda and salt and set aside. Cream butter until fluffy and beat in sugar, egg and vanilla. Stir in remaining ingredients. Shape into 2-inch balls. Place 3 inches apart on an ungreased cookie sheet. Bake at 350° for 15 to 20 minutes or until lightly brown. Let cookies remain on sheet until they are firm. Makes 21 (4-inch) cookies. (For softer cookies, add an additional 1/2 cup flour.)
Cook margarine, water, peanut butter and vegetable oil until it comes to a boil, then add flour, sugar, milk, eggs, vanilla and soda. Grease and flour pans. Bake on 18 x 13-inch cookie sheets. Makes 2. Bake at 350° for 20 to 25 minutes.
Meatballs: Mix hamburger, milk, soup mix and 1 tablespoon Worcestershire sauce together by hand. Form into meatballs and place on broiler pan. Broil 12 to 15 minutes (or until done).
Stir together flour, 1/4 cup sugar, 1 tablespoon cocoa powder and baking powder. Add milk, oil and vanilla. Stir until smooth. Stir in nuts. Transfer batter to a 1-quart casserole. Combine the 1/3 cup sugar and remaining cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake in a 350° oven about 30 minutes or until a toothpick inserted into the cake comes out clean. Serve warm. Makes 4 servings.
Heat oil in heavy saucepan. Add onions and garlic; cook 5 minutes over medium heat until soft. Add other ingredients. Simmer 1 1/2 to 2 hours, uncovered, stirring occasionally.
Melt margarine and chocolate drops and cool the mixture. Add the nuts and marshmallows. Mix and form 4 to 6 logs from the mixture. Roll in coconut on waxed paper or foil and put in freezer until firm, slice thin.
Preheat oven to 425°. Butter a 9 x 13-inch baking dish. In skillet, saute onions and butter. Set aside. Mix eggs and milk until well blended. Add corn and meal mix. Spread butter into prepared pan. Spoon sauteed onions over top. Spread sour cream over onions. Sprinkle with cheese. Bake 35 minutes. Let stand at room temperature for 10 minutes. Serve warm.
Place chopped apple in an 8-inch square pan coated with cooking spray. Combine cranberry sauce and orange juice, stirring well. Spoon cranberry sauce mixture evenly over apple. Combine oats, flour and brown sugar; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Coat oat mixture with cooking spray. Bake at 375° for 35 minutes or until apple is tender. Let stand 10 minutes before serving.
Sift all ingredients together. Blend in shortening. Add milk and egg (one at a time). Stir to mix. Turn out on floured board and knead. Roll out and cut biscuits. Bake at 375° until light brown.
Mix the children and dogs together. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in sun. When brown, set away to cool in the bathtub.
Bottom: Mix together flour, oleo and nuts. Pat firmly in bottom of pan and bake at 375° until slightly brown.
Blend margarine and peanut butter. Stir in brown sugar. Sift together flour, baking powder, salt and granulated sugar into mixture. Add 3/4 cup milk and vanilla extract. Mix until flour is dampened. Then beat two minutes on electric mixer or 300 strokes by hand. Add eggs and remaining milk. Mix, then beat one minute longer or 150 strokes by hand. Bake in moderate oven (375°) for 25 to 30 minutes before removing.
In a shallow baking dish, layer the lettuce, celery, peppers, peas, eggs and onion. Mix mayonnaise, oil, sugar and Parmesan; smooth over salad. Distribute cheese and bacon over top. Cover and refrigerate overnight.
Pour boiling water over mushrooms and let stand 2 minutes; drain. On 4 skewers alternately thread mushrooms and zucchini. Combine Italian dressing and Worcestershire sauce. Grill kabobs over medium coals about 12 minutes turning and brushing often with salad dressing mixture. Thread cherry tomatoes on end of skewers and grill 5 to 10 minutes more until heated through, turning and brushing often with salad dressing mixture. Yield: 4 servings.
Drain hominy. Place in 2-quart casserole dish. Heat soup (undiluted). Add Cheez Whiz and let melt. Pour over hominy. Sprinkle chips on top. Bake at 350° for 30 minutes, uncovered.
Cut cabbage into 6 wedges, removing core; place in large saucepan. Add onion, sugar, salt, bay leaf and water. Bring to boil. Cover, reduce heat and simmer 20 minutes. Add vinegar and apple; cover and cook 3 to 4 minutes or until apple is tender.
In a large bowl, cream butter or margarine and sugar together until light. Add egg and milk. Stir until well blended. Sift flour a second time with baking powder, salt and nutmeg. Add enough of the flour mixture to the butter-sugar mixture to make a soft dough. Cover and refrigerate for 1/2 hour. Turn onto a lightly floured surface and roll into 1/3-inch thick and cut with doughnut cutter. In a deep skillet or deep fryer, heat vegetable oil or Crisco to 365°. Fry doughnuts until golden brown on both sides, do not crowd. Drain on absorbent paper and dust with powdered sugar or granulated sugar. Makes 2 dozen.
Use a heavy pan with cover, heat oil and add uncooked rice. Cook over medium heat, stirring constantly, until rice is browned. Add onion, bell peppers, garlic and ground beef. Cook and stir frequently until meat is brown. Add seasoning, soup and water. Cover tightly and cook over low heat, stirring occasionally, for about 40 minutes or until rice and meat are tender and liquid is absorbed. If needed, add more water during cooking.
Mix cottage cheese, oranges and jello together in a large bowl. Stir until jello is completely mixed. Add Cool Whip and chill.
Blend cake mix, pudding mix, water, eggs and oil in bowl. Beat for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack.
Cut small French rolls into slices and mound mixture of remaining ingredients onto each slice. Place under broiler until puffy and slightly browned.
Combine cheese, mushrooms, onions and mayonnaise. Spread about 2 teaspoons of the mixture on each toast round. Place pepperoni slice on top. Place on baking sheet. Broil 3 to 5 minutes until cheese melts. Serve immediately, or keep warm in 250° oven.
Mix shortening, brown sugar and eggs. Stir in milk. Sift together and stir in dry ingredients. Chill at least one hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake in preheated 400° oven for 8 to 10 minutes or until set. Makes about 6 dozen 2 1/2-inch cookies.
Grind all of vegetables after washing. Measure all of the vegetables putting them in a stainless steel large kettle. Sprinkle 1 cup of non-iodized salt over the vegetables. Let stand overnight. Drain off all the juice on the vegetables. Add 2 quarts vinegar and bring to a boil; cook until tender. Mix the sugar, turmeric, mustard and flour and make a thin paste with a small amount of water. Pour the paste over the ground vegetables. Mix well. Let stand 5 minutes and ladle into clean hot jars and seal. Makes 10-12 pints. Cover and let cool before storing in cool place.
Sprinkle chicken with salt, pepper and paprika. In skillet, brown chicken in 4 tablespoons of the butter and transfer to a 2-quart casserole. Arrange artichoke hearts between chicken pieces.
Heat oven to 375°. Sprinkle ribs with lemon juice. Cook for 1/2 hour. While cooking, combine rest of ingredients. Bring to boil, then remove. Pour over ribs and bake 45 minutes to 1 hour (until tender).
Mix together first 6 ingredients and spread on muffin halves. Bake at 350° to 400° until golden brown. Better if baked on wire cookie rack placed in a lipped pan to catch excess margarine. May be frozen up to 3 months before baking.
Pour boiling water over 6 frankfurters. Cover; let stand 8 minutes. Slit each frank lengthwise. Spread with mustard. Combine 2 cups well-seasoned mashed potatoes, minced onion, chopped pimento and chopped parsley. Spread over split frank. Brown in broiler or oven. Makes 6 servings.
Dissolve the lye well in 5 cups cold water. Melt the grease and strain through an old stocking into the lye, stirring all the time. Mix the kerosene, amonnia and Borax together and then add the oil of sassafras. Add the grease and mix well.
Cream shortening and sugars. Blend in eggs and vanilla. Sift flour, salt and soda. Fold into creamed mixture along with the oats, nuts and raisins. Roll into small balls and place on cookie sheet. Flatten with a fork. Bake at 350° for 10 to 12 minutes or until golden. Yields approximately 10 dozen cookies.
Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in the bottom of a 13 x 9 x 2-inch pan. Spread half the beef mixture over the noodles. Top with 4 more noodles. Combine water and salsa sauce. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake uncovered until cheese melts, about 5 minutes. Yields 12 servings.