HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare bread by cutting in small pieces and toasting in oven. Melt butter in skillet and put crumbs in to toast a little, this adds good flavor. In a larger bowl, put chicken pieces, broth, cooked vegetables (potatoes, celery and carrots, cut the size of peas, and cooked in salt water), salt, pepper, onions and beaten eggs. (If not enough broth to soak up bread, add some milk.) Pour over toasted bread. Grease roaster. Put dressing in and bake covered at 350° approximately 1 hour. Serves 12 to 15. If stuffing bird, omit broth, eggs and milk.
Mix all ingredients well. Cook in top of double boiler until thickened. Serve warm.
Place meat in bottom of shallow baking dish. Melt margarine and pour over chicken. Slice eggs over top of chicken & margarine mixture. Mix flour, baking powder and milk. Pour over eggs. Mix soup and chicken broth in sauce pot. Bring to a boil. Pour over top. Bake at 350 degrees for 45 minutes.
Grind 1 pound of saltine crackers in a food processor. Mix all ingredients together and store indefinitely in the refrigerator in a covered container.
In a large saucepan, combine tomatoes and seasonings. Add vegetables and stir until thoroughly moistened. Cook over medium-high heat until vegetables are tender, stirring occasionally. Combine cornstarch and water. Add shrimp. Heat and stir just until boiling. Remove bay leaf. Serve over rice. Makes 6 servings.
Mix flour and salt together; gradually add milk, beating until smooth after each addition. Add eggs one at a time, beating until smooth. Cover and chill for 2 hours. Pour into hot shallow (8 x 10-inch) pan, containing oil. Bake at 425° for 25 to 30 minutes. Cut into squares and serve immediately with gravy. Yields 6 portions.
In a skillet, cook bacon until crisp. Cool and crumble. Set aside. In the drippings, saut onion and green pepper until tender; remove with a slotted spoon. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 35 to 45 minutes or until a knife inserted near the center comes out clean. Yields 6 to 8 servings.
Cut butter into flour until texture resembles coarse meal. Mix in cheese, cayenne pepper and salt. Fold in Rice Krispies. Pinch off small pieces; place on cookie sheet and pat flat. Bake at 350° for 15 minutes. Double the recipe serves 150 people.
Cream together sugar and cream cheese. Add drained pineapple. Then add strawberries, bananas, nuts and Cool Whip. Mix well and refrigerate several hours before serving.
Chop garlic, onions and peppers very finely. Add all ingredients, except cheese. Use bacon drippings in skillet. Pour 1/2 of mixture into pan. Add cheese and add remaining batter. Bake at 350° for 1 hour.
Mix first 4 ingredients and let stand at least 1 hour. Squeeze out water. Add the next 3 ingredients and stir together. Keep in refrigerator covered. Stir everyday for 5 days, then put in containers and freeze. Makes crisp and delicious pickles.
Cream butter with sugar and egg yolk. Sift flour and cinnamon. Pat down thin in a cookie sheet. Brush top with egg white. Sprinkle with chopped nuts. Bake in preheated 300° oven for 1/2 hour. When cool, cut into squares.
Place rhubarb in an 11 x 7-inch baking pan. Combine sugar and cornstarch in a small saucepan. Gradually stir in water. Cook, stirring constantly over medium heat, until thick. Stir in pie filling and almond extract. Pour over rhubarb. Combine oatmeal, flour, sugar, salt and butter until crumbly. Add walnuts and sprinkle over fruit. Bake at 350° for 45 minutes. Serve with whipped cream.
Preheat oven to 400°. Grease muffin pans. Sift about half of sugar with other dry ingredients. Mix other half of sugar with cranberries; add to flour mixture. Combine liquids and add to dry ingredients. Mix until lumpy. Bake 25 to 30 minutes. Brush tops with butter and sprinkle with sugar. Makes 12 to 14 muffins.
Beat egg; add sugar, flour, pineapple juice and water. Cook until thick. Cool and pour over pineapple, cheese, marshmallows and nuts mixture. Serves 6 to 8.
Mix together and roll into small balls. Refrigerate. Melt 1 pound chocolate coating; dip balls and place in freezer for 3 to 4 minutes.
Mix all ingredients in a large bowl and stir well. Bake in 2 nine-inch cake pans. Let cool. Split to make 4 layers.
Grease 24 muffin cups or prepare with paper liners. Preheat oven to 400°. Beat sugar, sweet potatoes and margarine until smooth. Add eggs and blend well. Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend; do not over mix. Fold in raisins and nuts. Spoon into muffin cups. May be frozen and re-heated.
Mix pudding with milk. Add to pudding mix the pineapple and pecans and fold in 1/2 of Cool Whip. Pour into baked pie shell. Top with remaining Cool Whip.
Cook vegetables in 2 cups of water with the 2 chicken bouillon cubes. Bring to a boil. Turn down to a simmer for about 30 minutes or until vegetables are soft. Mix 1/4 cup milk and 1/4 cup flour to make a paste. Pour paste in with the vegetables. Add 2 3/4 cups milk of milk and Velveeta cheese (ham cubes are optional).
Coat the fish pieces all over with flour. Heat oil in skillet and when hot, fry the fish pieces. Remove fish and set aside. Then fry the sliced onions and peppers in the same skillet.
Sift flour. Add salt and sugar. Cut in margarine until mixture resembles coarse meal. Add beaten egg yolk and vanilla. Pack into a 9 x 9-inch square pan. Bake at 350° for 15 to 20 minutes. While warm, spread with melted chocolate. Sprinkle with chopped nuts. Cool and cut into small squares.
Boil margarine, butter and sugar at full boil for 3 minutes. Line cookie sheet with foil. Place graham crackers which have been broken on the foil. Pour boiled mixture over crackers. Bake 10 minutes at 325°. While hot, sprinkle mini-chocolate chips over the top. Spread as melts, sprinkle with chopped walnuts.
Cut sausage into bite-size pieces and brown in skillet. Mix jelly, chili sauce and lemon juice in boiler. Add enough water to rinse chili sauce jar. Simmer on low heat. Pour over sausage.
Pare cucumbers and slice thinly into large bowl. Stir together other ingredients, except dill weed. Pour over cucumbers and toss lightly. Sprinkle with dill weed. Cover and chill. Just before serving, toss carefully. Yields 8 to 10 servings.
In a small bowl, combine chocolate morsels and oil. Microwave on High 1 1/2 minutes or until chocolate melts. Stir in peanut butter. Pour mixture over Crispix cereal. Stir. Place confectioners sugar into a gallon size storage bag. Add coated cereal and close bag tightly. Shake bag gently until cereal is thoroughly coated. Refrigerate to store.
In a very large bowl, mix eggs, brown sugar, margarine, peanut butter, white sugar and vanilla. Add baking soda and oats. Stir in M&M's, chocolate chips and pecans. Drop by rounded teaspoonful onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 15 dozen large cookies. They freeze great!
Cream butter, sugar and eggs; add eggs one at a time until fluffy. Add vanilla and flour. Bake in a greased and floured loaf pan at 350° for 20 minutes, then 375° for 30 minutes.
In saucepan, cook squash, onion and green and red sweet peppers in melted margarine over medium heat for 7 to 9 minutes or until vegetables are slightly softened. Thoroughly mix mayonnaise, cheese, egg, sugar and seasonings into vegetables. Spoon into a 2 1/2 quart baking dish that has been sprayed with nonstick coating. Sprinkle with cracker crumbs. Bake at 350° for about 30 minutes or until bubbly and browned. Makes 8 servings.
Melt margarine in 2-quart baking dish. Mix sugar, flour, baking powder, salt and milk in a bowl. Pour batter into melted margarine and mix well. Sweeten fruit to taste and pour into batter. Do not stir. Bake at 375° for 40 minutes.
Mix vinegar, sugar, salt, mustard and Worcestershire sauce. Slice or chop onion and pepper and stir in. Add flour. Stir in beans and bake at 400° for 1 to 1 1/2 hours.
Mix together the sour cream and cream cheese. Layer all ingredients, except onion and tomato. Heat until cheese is melted. Add onion and tomato on top.
Melt margarine; stir in remaining ingredients, except chocolate chips and paraffin. Form into small balls. Melt paraffin and chocolate chips in double boiler. Dip balls in chocolate and paraffin mixture and place on waxed paper to set.
Beat all ingredients in a large mixing bowl for one minute. Pour into greased and floured 9 x 13-inch pan. Bake for 20 to 25 minutes at 350°. If desired, frost with a chocolate glaze.
Measure corn flake crumbs, sugar and margarine into 13 x 9 x 2-inch baking pan; mix thoroughly. With back of tablespoon, press mixture evenly and firmly in bottom of pan to form crust.
Season meat and brown in olive oil. Add onions and bell peppers. Simmer for 3 to 4 minutes. Add tomato sauce, celery soup, mushroom soup, relish, olives, Kitchen Bouquet, parsley and water. Cook until meat is tender. Add bay leaves. Cook for 10 minutes and remove. Season to taste with red and black peppers, garlic powder, Season-All salt, lemon pepper, Tony Chachere Creole seasoning.
Cream together sugars, eggs and shortening. Add rest of ingredients. Mix well. Spoon on cookie sheets. Bake at 375° for 8 to 10 minutes.
Dissolve yeast in warm water. Mix well, then	add hot water, oil, beaten eggs, honey, salt and ginger. Add unsifted wheat flour and	white flour. Mix well; chill overnight. Shape into rolls. Bake in 425° oven for 12 minutes.
Bring reserved pineapple juice to boil in saucepan. Remove from heat. Dissolve jello in hot juice. Add cranberry sauce and vinegar. Stir to melt. Add pineapple and nuts. Carefully fold in oranges. Pour into a serving dish. Refrigerate 4 hours.
Preheat oven to 375°. Mix, sugar, shortening, eggs and vanilla. Stir in remaining ingredients, mixing thoroughly. Dough will be stiff. Drop by teaspoonful about 2-inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes. Cool before removing from cookie sheet. Yields 5 dozen.
Mix ingredients together except egg whites. In separate bowl beat the 2 egg whites until stiff. Fold in the beaten egg whites. Spoon into a 1 1/2-quart buttered casserole. Top with 1 cup cracker crumbs that have been tossed with 3 tablespoons melted butter. Bake at 325° for 1 hour.
Heat oven to 375°. Place potatoes in 4 layers in buttered 2-quart shallow baking pan, sprinkling each layer with 1/4 of the salt, pepper, nutmeg and cheese. Dot with butter. Pour broth over potatoes. Place pan over direct heat until broth bubbles. Transfer to oven and bake until potatoes are tender, top is brown and broth is absorbed, 1 hour. Makes 6 servings.
Saute onion in 4 tablespoons butter until soft. Stir in flour. Add water. Cook over low heat, stirring until mixture thickens and comes to a boil. Blend in Cheez Whiz and combine sauce with broccoli. Add eggs and mix gently until blended. Turn into 1 1/2-quart greased casserole. Cover with crumbs and dot with remaining butter. Bake covered at 325° for 1 hour. Makes 8 servings.
In a large skillet saute onions and green peppers in butter until onions are clear and peppers are soft. Remove from skillet and discard leftover butter. Add ground beef and saute until gray. Put beef, onions and peppers into a large soup pot. Add tomato soup, water, noodles and tomato paste and boil until noodles are soft. Add corn and olives and place in large casserole dish. Cover with cheese and dot the top with butter. Bake at 375 degrees for approximately 45 minutes.
Mix all ingredients except mushroom soup. Slice into squares. Place in refrigerator overnight. Take out of refrigerator next day and pour soup over meat. Bake at 350° for 30 minutes.
Mix all ingredients and sprinkle with 1/2 cup sugar. Mix 1 cup sugar, 1/2 cup oil, 1/2 cup vinegar, 1 tablespoon mustard and 1 tablespoon salt. Bring to a boil. Add black pepper to taste.
Generously grease a 12 cup Bundt pan. In a large bowl, combine flour mixture, yeast and cheese. Mix well. Stir in hot water, oil, egg and chives. Knead dough for 5 minutes. Cover and let rest 5 minutes.
Melt butter, when cool put in mixer with milk, sugar and eggs; blend well. Sift flour, baking powder and salt. Stir into egg mixture and blend well. Add vanilla, raisins and chocolate chips.
Crush in blender the Oreo cookies. Mix together the butter, soft cream cheese and powdered sugar. Mix and add the pudding and milk. Add Cool Whip. Put in flowerpot in layers of cookie crumbs and pudding mix.
Cut steak in slices and brown in oil 10 to 15 minutes. Add onion, garlic salt and pepper. Dissolve bouillon cube in boiling water, then add to meat. Cover and simmer 25 minutes. Add tomatoes and bell pepper and simmer 15 minutes more. Mix flour, cold water and add soy sauce. Add to meat and stir slowly until thickened and cook 30 minutes more.
Saute pecans in butter for 5 minutes, until toasted. Cool. Combine remaining ingredients and mix well. Pour mixture into freezer can. Freeze until ice cream is thick. Remove dasher and add pecans. Return dasher and freeze until firm. Let ripen one hour.
Beat together. Bake in 9 x 13-inch pan at 350° for 30 to 35 minutes.
Combine all ingredients (except shrimp). Blend until creamy. Add shrimp (fold lightly). When ready to serve, add cocktail sauce on top.
Cook ground beef in a frying pan until lightly brown; drain excess oil off of beef. Add onions and celery. Cook about 3 minutes in frying pan, then add ground meat and all other ingredients. Mix well. Simmer about 30 minutes.
Rub the birds lightly with salt, then brown in oil. Remove to heated casserole. In same oil, saute carrot, onion, green pepper and mushrooms. Blend in flour; stir in heated broth. Season to taste with salt. Pour this sauce and wine over quail. Cover and bake at 350° about 1 hour. Serve over rice.
Blend cream cheese, brown sugar, cinnamon and orange juice in small bowl. Chill. Serve with fresh fruit, cookies or small pieces of cake. May be prepared up to 4 days in advance. Makes approximately 1 1/4 cups.
Mix flour, salt and milk in large bowl. Add cooled, melted margarine and beaten eggs. Dissolve yeast in 1/4 cup lukewarm water. Add 1 teaspoon sugar to water and add to mixture. Mix with hands but do not knead. Add more flour if mixture seems too rich. Chill overnight and roll out in powdered sugar. Cut into rounds and make an indentation with your thumb for filling. Fill with prune or walnut filling and bake at 350° for 1/2 to 3/4 hour.
Layer each item as listed in casserole dish. Cover with foil; bake at 350° for 1 hour.
Mix all ingredients together and keep in refrigerator. When ready to serve, combine 1/2 cup sugar and 1 cup Miracle Whip. Pour over salad and stir well.
Cook the sausage in 4 to 6 tablespoons water until water evaporates. Continue to cook until sausage is browned all over, turning once. Remove and set aside. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
Blend peanut butter and cream cheese into powdered sugar until crumbly. Place 1/2 of this mixture in the bottom of a baked pie shell. Mix instant pudding with 1 cup milk and fold in 1/2 of the whipped topping. Pour into pie shell over peanut butter crumbs. Sprinkle on top the remaining peanut butter crumbs. Cover top of pie with remainder of whipped topping. Chill and serve. Serves 6.
Mix all ingredients together. Bake in 9 x 13 inch pan at 350 degrees until done.
Beat eggs. Add sugar and oil. Sift dry ingredients and add eggs. Mix. Add apples, nuts and vanilla. Bake in a 9 x 13-inch pan 45 minutes at 350°. Add icing.
Spread a bed of Fritos. Pour ground beef sauce over Fritos. Garnish with cheese, lettuce, olives, avocado, tomatoes and onions.
Cook bacon until crisp; crumble and set aside. In a saucepan, saute onion and garlic in 1 tablespoon bacon drippings until tender. In blender or food processor, puree pumpkin, flour, 1/3 cup milk and onion mixture; add to pan. Add broth, spices, and remaining milk. Bring to boil over medium heat. Boil for 2 minutes. Top servings with dollop of sour cream and sprinkle with bacon. Serve with rolls, fruit, and cheese. Serves 6-8.
Mix the cheeses, eggs, seasonings and parsley together. Cut the partially cooked lasagna in half. Fill each half with 1 heaping tablespoonful of mixture and roll up. Put spaghetti sauce on the bottom of a large oiled lasagna dish, then put the filled lasagna with the seam side down in the sauce. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 45 minutes.
When you come to the bottom of cereal boxes, put all kinds of different ones together into one of the boxes. Keep doing this for awhile. Shake gently or mix with your hands. Serve in a bowl with milk and sugar as you usually do.
In a 9 x 9-inch pan, layer pie filling and sprinkle with cake mix. Dot with butter. Bake at 350° for 30 minutes, until golden. Serve with whipping cream or ice cream.
Preheat oven and cookie sheet to 375°. Remove one pie crust shell from freezer. Meanwhile, combine filling ingredients in order given. Place pie shell on preheated cookie sheet near center of oven. Working quickly, pour filling into pie shell. Bake for 70 minutes or until knife inserted in center comes out clean. Cool on wire rack. Garnish with whipped cream if desired. Makes 1 (9-inch) pie.
Mix all ingredients and chill one hour. Take dough and wrap it around a chocolate Kiss. Bake 10 to 12 minutes at 375°.
Bring all ingredients to a boil; simmer for 1/2 hour and be sure to refrigerate leftover cider.
Combine cracker crumbs and melted margarine; press into 9 x 13-inch pan. Mix confectioners sugar, softened margarine, eggs and vanilla together until fluffy; spread over crust. Spread pineapple over sugar mixture. Arrange banana slices over pineapple. Spread whipped topping over bananas. Sprinkle with nuts. Garnish with cherries, if desired.
Thaw frozen peas. (Do not cook.) Add diced ham and cheese. Toss to coat with creamy bacon dressing. Chill well. Serve on lettuce.
Scald milk. Add honey, butter and salt. Allow this to cool to skin temperature. Dissolve yeast in 1/2 cup water (warm). Add yeast to milk mixture when cool. Beat egg well. Then add egg, cheese and onion to milk and beat until relatively smooth. Add whole wheat flour and beat well. Gradually add white flour, stirring until dough leaves sides of bowl. Knead dough about 10 minutes. Allow to rise once in the bowl and then again in the pans until doubled in size. Bake in preheated 350° oven for about 40 minutes. Makes 2 loaves.
Pick over and rinse beans. Place in large pot and cover with water so that water is about 2 inches over top of beans. Mince garlic; cut salt pork into 1/4 x 1/4 x 1-inch pieces and add both to beans. Bring to boil and simmer until tender (2 to 4 hours).
Mix all ingredients. Grease an 8 x 8-inch pan. Bake at 350° for 30 minutes. Serve with milk.
Heat the oven to 450°. Brush bottom of rectangular pan, 13 x 9 x 2-inches with about 1 tablespoon of the melted margarine. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another shallow dish. Dip about 1/4 of the vegetables into egg mixture. Remove 1 vegetable piece at a time with a slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece. Bake, uncovered, turning once, until crisp-tender and golden brown, 10 to 12 minutes. Sprinkle Parmesan cheese.
Put whole deer roast into crock-pot. Sprinkle with salt, sugar and pepper. Add vinegar and cover. Start at 7 or 8 p.m. in the evening; cook all night on low (or auto shift).
Mix altogether and bake in a 9-inch pie pan at 350° until nice, brown and knife inserted in the middle comes out clean.
Mix and let stand in refrigerator 3 to 4 hours. Serve with crackers.
Sift flour; mix in bread crumbs and all dry ingredients. Mix well. Add eggs and melted butter. Mix well. Add whiskey and Guinness and mix well. Turn into fire-proof bowl and cover carefully with greased paper. Place in a pot of boiling water. Water should not come more than half-way up the side of the bowl. Steam for 4 hours. Check water occasionally and add more boiling water as needed. Remove damp cover and cover with fresh greased paper and store in dry place. The pudding improves with age. When ready to eat, heat in microwave or fry with butter in hot pan. Serve with brandy butter.
Cream softened butter and sugar until light in a mixer bowl (beat on medium speed of electric mixer until well creamed, about 5 minutes). Add eggs, one at a time, beating well after each. Sift flour and baking powder together twice. Add to cream mixture alternately with milk, beating after each addition. Add flavoring and continue to beat 5 minutes to make batter light and fluffy.
Blend all ingredients together and beat until cocktail is soft. Bake in a greased and floured pan (13 x 9-inch) in a 300° oven for 45 minutes or until cake pulls away from pan.
Combine in bowl warm water, yeast and sugar. Stir until yeast is thoroughly dissolved. Let stand until yeast begins to "work". Sift into a large bowl the flour, oil and salt. Beat in 2 cups of warm water using wooden spoon. When blended, beat in yeast mixture until completely blended. Turn onto floured board. Knead about 10 to 12 minutes until smooth and not sticky. Grease large bowl. Put in dough. Turn to coat. Cover with damp cloth. Let rise until double, 1 1/2 to 2 hours. Punch down. Knead for 2 to 3 minutes. Roll into thick sausage, 15 to 16-inches long. Cut into 15 to 16 equal pieces. Pat each into ball. Roll on floured board into circles 3/16-inch thick. Be exact. Let stand at room temperature for 1 hour. Place on wire rack in a 500° oven about 5 minutes. (Bread will start to rise and brown.) Remove from oven. Cool on wire rack.
Preheat oven to 400°. Grease a 1 1/2-quart casserole dish. Cook sweet potatoes in boiling, salted water until done; drain, peel and mash. Stir in all ingredients except 2 tablespoons of sugar. Turn the mixture into the greased casserole dish and sprinkle the remaining sugar on top. Bake at 400° for 30 minutes.
Combine all ingredients except toast, chopped onion and capers in the container of a food processor or blender. Blend to a fine puree. Pour the mixture into a serving dish. Smooth the top and chill. Serve on toast or crackers with chopped onion and drained capers on the side. Yield: 4 cups.
Beat all ingredients at medium speed with an electric mixer until well blended. Serve as a dipping sauce with fresh fruit. Makes about 1 1/2 cups. Can also substitute lime juice and lime peel for orange juice and orange peel.
In medium bowl, beat cheese until light and fluffy. Add milk and blend thoroughly. Stir in ReaLemon and vanilla. Pour into crust. Chill overnight. Top with cherry pie filling before serving. Refrigerate leftovers.
Grease 9-inch spring-form pan with flat bottom with butter and sprinkle graham cracker crumbs.
Beat eggs, oil, sugar and vanilla. Add dry ingredients alternately with zucchini and pineapple.
Grease iron skillet with oil. Stir mixture with spoon and put into skillet. Bake at 350° until brown. Cut like pie wedges.
Combine all ingredients and pour into a greased 9 x 13 x 2-inch baking dish. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour. Yields 6 to 8 servings.
Boil carrots, onion and celery 10 minutes, then add potatoes and cook until almost done. Drain vegetables and add to sauce. Heat margarine over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place sauce, vegetables and chicken in casserole (8 x 8-inch).
Combine first 5 ingredients. Add remaining ingredients. Pour in large greased and floured jelly roll pan and bake at 350° for 25 minutes.
Melt chips and shortening. Stir until creamy. Add cereal and raisins. Stir until coated. Drop by teaspoon on wax paper on cookie sheet. Cover and chill for 1 hour.
Sift first 3 ingredients. Add to rest of ingredients and mix at high speed for 6 minutes. Divide into 4 pans that have been greased and floured or use Baker's Joy. Bake at 350° for 25 minutes or until toothpick inserted comes out clean.