HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place raisins and water in a saucepan. Heat to boil. Remove from fire; drain off liquid and add gradually to flour, cornstarch and sugar which has been mixed well. Add this paste to raisins and cook until thick. Roll out pie pastry and line 8-inch pie pan. Pour in raisins and dot with butter. Cover with upper crust. Brush with cream or milk. Bake in preheated oven at 425° for 10 to 15 minutes, then at 350° for 35 to 40 minutes.
In iron skillet add olive oil, cabbage, salt, pepper, sugar and water. Cover and let cook for 5 minutes. Add soda and cook 15 to 20 minutes, stirring occasionally.
Boil chicken and remove bones and skin. Boil broth and add vegetables and seasoning. Add chicken and noodles. Simmer until most of the liquid is gone and noodles are tender. Pour in casserole dish. Cover with cheese and bake at 350° for 20 to 30 minutes.
Combine flour, paprika, salt and pepper. Toss with meat. In skillet, brown meat in hot oil. Stir in tomatoes. Cook, uncovered, over medium heat 20 minutes or until meat is tender, stirring frequently. Remove pan from heat. Remove 1/2 cup of sauce mixture from skillet and blend with sour cream. Return mixture to skillet; blend well. DO NOT BOIL! Serve over hot cooked noodles.
Sift dry ingredients together 4 times. Mix in shortening, breaking it up with a fork. Stir in milk to form a ball. Roll out on floured board, not too thin, about 1/2 to 3/4-inch thick. Cut with a biscuit cutter and place biscuits, not touching each other, on ungreased baking sheet. Bake 15 to 20 minutes at 450°.
Melt butter. Pour into a 9 x 13-inch pan. Layer the rest of the ingredients in order given. Bake at 325° for 25 to 30 minutes. Cool on rack before cutting.
Bake cake according to directions on box, using 2 (9-inch) cake pans. Cool. Split layers with knife or dental floss. Mix Cool Whip, cream cheese and powdered sugar until smooth. Spread 1/3 of mixture between each layer as you stack them on plate. Put in the refrigerator until chilled. Frost with chocolate frosting. Chill until ready to serve.
Mix together first three ingredients. Form into a rectangular log. Roll in chili powder. Chill. Good with Triscuits or Wheat Thins.
Mix together soup, water/wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning. Serve over noodles or rice or with crunchy French bread. Serves 8.
Combine all ingredients in a bowl. Chill several hours to blend flavors. Makes about 3 cups.
Remove all fat from steak. Slice 1/8-inch thick. Combine marinating ingredients and marinate overnight in a shallow glass dish in the refrigerator. Turn the meat occasionally. Drain meat well on paper towels. Lay strips in a single layer on oven rack. Place a cookie sheet or foil underneath to catch drippings. Roast at lowest possible temperature (120° to 140°) for 8 to 12 hours with oven door slightly ajar. Taste occasionally until jerky is as chewy as desired. Recipe makes 1/2 pound. Store in a plastic bag.
Mix mayonnaise and chili sauce. Add eggs, olives and spices. Stir and serve over lettuce salad. Makes 2 1/2 cups.
Preheat oven to 350°. Beat eggs and milk together. Toss with spaghetti. Spread mixture in an 8 x 11-inch greased pan. Pour sauce over. Sprinkle with cheese. Bake 30 minutes. Let stand 5 minutes. Cut into squares.
Dip each Chips Ahoy cookie quickly into milk and layer in a 5 x 7-inch baking dish, alternating each layer with Cool Whip. Shave chocolate bars over top and refrigerate several hours. Cut into squares. Enjoy!
Combine beef, rice, milk, onion, salt and pepper. Drop rounded tablespoonfuls of mixture in shallow baking pan (13 x 9 1/2-inch). Combine soup and water. Pour over meat. Cover pan tightly with foil. Bake 1 hour at 350°.
In a saucepan cook onion in butter until tender. Stir in rest of ingredients except cheese. Pour into casserole dish. Bake at 400° for 25 minutes. Top with cheese. Bake until cheese melts.
Wash the chicken well and drain. Brown the onions lightly in the fat; add the paprika and the chicken. Sprinkle with salt. Add tomatoes and green pepper. Cover and cook slowly about 1 hour or until tender. Pour sour cream over the chicken. Do not let it boil. Serve with freshly boiled soft noodles. Hungarian recipe.
Mix strawberry jello in 1 cup hot water. Add frozen strawberries. Let set until congealed. Spread sour cream on top of jello.
Line cupcake pans with 24 cupcake liners. Place a vanilla wafer in bottom of each liner. In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners 3/4 full with cheese mixture. Bake in preheated 375° oven for 15 to 20 minutes or until set. Top each with spoonful of filling. Chill. Serves 24.
Add oil to beaten eggs. Add this and all other ingredients to rice. Bake in two shallow greased baking dishes at 350° for 40 minutes. Yield:: 10 servings.
Spread cookie crumbs in a 9 x 12-inch baking dish. In a saucepan, combine dates, water and salt; bring to a boil, then reduce heat and simmer 3 minutes. Remove from heat; add marshmallows and stir until melted. Cool at room temperature. Stir in nuts. Spread mixture over crumbs. Combine vanilla and cream; whip stiff. Spread over dates. Chill overnight. Cut in squares to serve. (Very rich.)
Beat butter, margarine, sugar, egg yolks and extracts well. Mix in 2 1/2 cups flour (dredge fruit and nuts with the other 1/2 cup). Don't chop nuts or fruit. Beat egg whites until stiff and fold into batter, then add the fruit and nuts to the batter and mix well. In a tube pan, bake at 300° for 1 1/2 to 2 hours. Increase heat to 350° for 7 to 10 minutes. Leave in oven 7 minutes. Remove and cool in pan. When cool, wrap in foil and store airtight in cool place. Bake at least 10 days before holidays.
Mix together chicken, soup and 1 cup broth in 2-quart casserole. Top with dressing mixed with beaten egg and 1 cup broth. Bake covered 45 minutes at 350°.
Break cake in bite-size pieces. Mix cream cheese and Cool Whip. Spread 1/4 over cake pieces. Mix 2 cups peaches (fresh or canned) with glaze. Spread over cake. Top with rest of Cool Whip and cream cheese. (Strawberries and strawberry glaze may be used in place of peaches.)
Cook, drain and rinse pasta following package directions. Drain fruit juices into a glass bowl. Beat in eggs, sugar and flour. Cook in microwave on High for 5 to 6 minutes, until mixture boils and thickens, stirring several times. Cool 10 minutes. Mix everything but Cool Whip and fresh fruit. Refrigerate overnight. Add Cool Whip and fresh fruit just before serving.
Combine and blend in processor or blender. Omit honey if using sweetened flavored yogurt. This is a nutritious, low calorie snack drink.
In a large skillet melt butter; saute onion until tender. Add cauliflower, stirring occasionally until heated through. Beat eggs with salt and pepper; pour over cauliflower mixture. Cook until set. Sprinkle with parsley.
Combine sugar and cornstarch in pan. Add melted butter, rind, juice and beaten egg yolks. Stir in milk. Heat over medium heat until thick. Let cool; fold in sour cream. Pour into pie shell. Chill at least 3 hours before serving. Top with whipped cream.
Heat together peaches, 1 cup sugar and margarine until hot and margarine is melted. Pour into a 9 x 13-inch pan. Beat together flour, 3/4 cup sugar, baking powder and milk. This makes a thin batter. Pour over hot fruit. Bake at 350° for 30 minutes.
Mix broccoli, spinach, soup and Cheez Whiz. Put in greased flat-type casserole. Place cut tomatoes on top. Bake uncovered at 350° for 40 minutes. Serves 8.
Brown ground beef, onion, pepper and mushrooms. Add soup, undiluted. Place in casserole; top with potatoes and cheese. Bake at 350° for 25 to 30 minutes.
Mix Ragu and water in bowl. Stir in onions, peppers and cucumbers. Refrigerate for 24 hours. When ready to serve, cut bread into cubes and toast until light brown. Serve in bowls and sprinkle toasted bread cubes on top.
Dissolve yeast in tepid water. Combine the rest of the ingredients in a large bowl. Add the yeast mixture to ingredients and beat at high speed until a smooth dough is formed. Cover and place in warm place until batter rises 2 to 3 times original amount. When dough has risen, moisten 1 hand with water and take a handful of dough. Squeeze your fist until a small ball is formed and with a spoon, ease it into the hot oil. Fry a few at a time. Remove when brown with slotted spoon; drain on paper towel. Transfer to serving dish and pour hot honey over balls. Can sprinkle with cinnamon and nuts.
Preheat oven to 375°. Grease rectangular pan, 13 X 9 X 2. Mix baking mix and water until soft dough forms, beat 20 strokes. Pat in pan with floured hands, pressing 1/2 inch up sides. Layer well-drained ground beef, tomatoes, and green peppers on dough. Mix remaining ingredients and spoon over top. Sprinkle with paprika, if desired. Bake until brown. Cooking Time: 25 - 30 minutes.
Bring a pot of water to a boil. Add salt to water only. Make sure the flour and eggs are mixed together; add a little water if needed. Batter should be thick. Put batter on cutting board. With an egg turner slice thin, long chunks into boiling water. When they swell and float to top, wait 5 minutes. Take them out; put in bowl (glass). Add butter and crumbs. Repeat until batter is all used.
Preheat oven to 350°. In a very large bowl, combine all ingredients, mixing after each addition, until well blended. Drop by rounded tablespoon on cookie sheet. Only 6 cookies per sheet. Bake for 12 minutes.
Mix with hands until bowl is clean. Pinch portions the size of nickels and roll in sesame seed. Make dent with finger. Fill with jam or preserves (something tart, example plum). Bake at 375° for 10 minutes until golden but not brown.
Combine first 3 ingredients in a large skillet; cook over medium heat for 8 to 10 minutes or until cabbage is tender. Add salt, pepper and sugar to cabbage. Stir gently.
Cook pasta according to directions. Wash and cook cauliflower in boiling water about 3 minutes with carrots. In a bowl, mix pasta, cauliflower and carrots with chopped cucumber, bell pepper and celery. Toss well with Italian dressing and chill overnight. Before serving, add cherry tomatoes and toss again.
In a heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. Cover and refrigerate overnight or until set. Yield: 6 to 8 servings.
Mix the yeast with the milk and sugar. Sift together the flour, soda, and salt. Cut in shortening. Mix in yeast mixture and stir until ingredients are moist. Knead four or five times, then roll about 1/2 inch thick and cut with biscuit cutter. Dip in melted butter and placed on greased cookie sheet. Let rise, covered, about one hour. Bake in a preheated 350° oven about 12 minutes or until nicely browned. Makes about 3 dozen 1/2 inch biscuits.
Mix all ingredients together and bake for 30 minutes at 350°. Makes 36.
Spray a 9 x 14-inch baking dish with Pam. Cook squash and onion until tender; drain well. Mash with potato masher. Add all other ingredients. Sprinkle small amount of grated cheese over top. Bake at 350° in oven for 40 to 45 minutes.
Mix all ingredients together. Pour	the ingredients around the baking bird the last few minutes it bakes. Bake the dressing until done. By trial and error you can learn how much (if any) of the meat drippings you wish to leave in the pan as you pour the dressing on top of it.
Combine all ingredients and form into 6 patties. Fry in small amount of cooking oil until golden brown. Makes 6 servings.
In baking dish, place in layers pork and beans, chili with beans and hot tamales. Cut in half with meal side up. Place in oven and bake at 350° until hot and bubbly.
Cream margarine and sugar together. Add beaten egg, buttermilk and vanilla. Mix and add flour (may need more flour for a stiff enough dough to roll out). Bake at 275° until edges are brown.
Cream butter and sugar. Gradually add vanilla, eggs and syrup. Sprinkle pecans in pie shell. Pour filling over pecans. Bake in preheated 450° oven for 10 minutes. Reduce heat to 350°. Bake 30 to 35 minutes longer, or until pie is set.
Beat eggs. Add parsley, nutmeg, salt and pepper. Scramble to moist stage. Layer in 9 x 13-inch pan: scrambled eggs, sour cream, cooked meat, cheese, onions and mushrooms. Cover and let stand overnight in refrigerator. Bake at 350° for 20 minutes.
Place beets and half the beet liquid in blender. Add remaining ingredients and blend until smooth. Chill at least 3 hours. Serve garnished with a dollop of sour cream and a pinch of chopped tarragon or parsley. Serves 6.
Melt margarine; add sugar, eggs, buttermilk and flavoring; beat well. Stir in coconut. Pour into two unbaked pie shells. Bake at 350° until not shaky or as brown as desired.
Boil first 5 ingredients 4 minutes. Set aside 1 or 2 minutes. Pour over popcorn.
Soften margarine and cheese. Mix all ingredients except Rice Krispies. Add Rice Krispies last. Shape into balls slightly smaller than an English walnut. Bake at 350° about 15 minutes on an ungreased sheet.
Drain clams. Combine all ingredients and beat until well mixed. Can be served chilled or warm.
Put pie crust in pie plate. Spread mustard generously on crust. Layer Swiss cheese, then sliced tomatoes; sprinkle olive oil and basil over all. Salt and pepper to taste. Fold the edge of crust over about 1 inch. Bake for 35 minutes at 350°.
Center each fillet on 12-inch square foil. Sprinkle with onion, parsley, dill weed, paprika, salt, pepper and lemon juice. Fold foil over each fillet to make pocket; pleat seams to securely enclose; place on cookie sheet. Bake in preheated moderate (375°) oven for 30 minutes.
Thaw potatoes and mix all ingredients. Put in 13 x 9-inch baking dish. Top with 2 cups crushed Ritz crackers. Drizzle 1 stick melted margarine over crackers. Bake 1 hour at 325°.
Mix mashed potatoes, cabbage and chopped bacon. Season with salt and pepper. Place in well-greased frying pan and fry.
Cook pasta following package directions. Drain. Preheat oven to 350°. Grease a 2-quart casserole.
Peel and slice potatoes and onion. Grease a 2-quart baking dish. Layer potatoes, onion and cheese. Salt and pepper. Layer until everything is used. Pour milk over mixture. Cover and bake at 400° for 2 hours.
Cream shortening and sugar. Add eggs and vanilla. Mix well. Add flour, baking powder and salt. Mold into balls. Roll in a mixture of chopped nuts and cinnamon. Place on greased baking sheet, about 2 inches apart. Bake at 375° for 15 minutes. Remove right away from baking sheet.
Mix hot water mixture with flour and yeast. Beat. Then add 2 eggs. Then add 3 to 3 1/2 cups more flour. Just enough so it will still be kind of sticky. Put in refrigerator over night. This makes very good hot rolls and cinnamon rolls, caramel nut rolls & coffeecakes, etc.
Brown the ground beef and onion; drain. Mix in the taco seasoning mix and water, bring to a boil. Reduce heat. Add tomato sauce and kidney beans; simmer for 10 minutes. Spread 1 cup of the corn chips in baking dish. Layer with half of the meat mixture. Next layer with half of the cheddar cheese. Spread second cup of corn chips and repeat layers. Cover and bake at 350 degrees for 30 minutes. Serve with salsa and sour cream.
Preheat oven to 375°. Cut up fryer. Place in greased 12 x 8 x 2-inch pan. Sprinkle with salt and pepper. Bake chicken in oven for 45 minutes (turning once) until golden brown. Combine other ingredients in saucepan. Bring to boil for 5 minutes. Pour over baked chicken pieces. Place aluminum foil over pan. Return to oven for 20 minutes. Serves 4.
In a medium bowl, stir together flour, baking powder, pepper and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Make a well in the center. Add broth; stir just until dough clings together.
In 2-quart oblong baking dish or 9-inch pie plate, arrange broccoli and chicken. Combine soup, milk and melted cheese. Pour over broccoli and chicken. Sprinkle bread crumbs over soup mixture. Sprinkle shredded cheese over bread crumbs. Sprinkle salt and pepper over cheese. Bake at 450° for 20 minutes or until hot and bubbling.
Blend butter and cream cheese until softened. Beat in sugar, one cup at a time, until fluffy. Add vanilla. Add eggs, one at a time. Add flour continuously. Bake at 350° in large tube pan.
Brown pork; drain fat. Bring 4 cups water to a boil and add bouillon cubes. Let dissolve. Pour 2 cups broth over meat, reserving 2 cups. Cook until meat is tender and liquid is absorbed. For the sauce, add cornstarch, vinegar, brown sugar, soy sauce and pineapple juice to the reserved broth. Cook until thick and bubbly. Prepare Minute rice. Add green peppers, onions and pineapple chunks to meat. Stir-fry for 3 to 4 minutes until tender. Add sauce and serve over rice. Add soy sauce to taste, if desired.
Beat egg whites until stiff; set aside. Cream margarine and Crisco. Add sugar and beat well. Add egg yolks, one at a time. Add vanilla. Sift flour and soda together and add, alternating with buttermilk, beating until smooth. Stir in coconut and nuts; fold in egg whites. Bake in 3 prepared layer pans at 350° for 25 minutes.
Cut bananas in halves and slice. Drain pineapple juice into a medium bowl. Set pineapple aside. Add bananas to the juice. In large bowl, combine sugar and cranberry sauce. Remove bananas. Discard juice. Add bananas to cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 13x9x2 inch dish. Freeze until solid. Remove from freezer 15 minutes before serving. Cut into squares. (Serves 16.)
Melt butter with sugar and dates. When sugar dissolves, cook slowly 10 minutes. Stir often. Remove from heat and add other ingredients. Let cool. Roll into small balls. Roll or shake in powdered sugar or coconut. Makes 12 dozen balls. Keeps well in a tight container. May be frozen.
Cook minced onion in butter until tender but not browned; stir the bread crumbs into the onion and cook for 3 minutes. Cut a cover out of the pumpkin; scrape out the inedible insides and rub the inside of the pumpkin and cover with soft butter. Turn crumb mixture into the pumpkin; stir in Swiss cheese and fill to within 2 inches of top with chicken stock. Season with salt, pepper and sage.
Preheat oven to 400°. Boil macaroni; drain. In an 11 3/4 x 9 3/8 x 2 1/2-inch foil pan or large roaster, put 1/2 the cooked macaroni into bottom of pan. Season with salt and pepper. Cut up 1 stick of butter over the macaroni. Add a layer of cheese. Repeat with the remaining half of the macaroni and other ingredients. Before adding the final layer of cheese, add milk (enough to see rise on sides when macaroni is pushed down in center). Add final layer of cheese. Bake until cheese melts and browns.
Beat eggs well (use hand-held eggbeater). Add the rest of the ingredients and beat until smooth. Drop by tablespoonfuls onto pregreased, preheated griddle.
Put brown and white sugar, butter and egg into a bowl and mix well. Then add syrup, oatmeal, coconut and milk. Pour into an unbaked 9-inch pie shell and bake for 1 hour at 350°. Top with a dollop of Cool Whip or whipped cream, if desired.
In 9 x 13-inch pan, place a layer of chili beans, tomato sauce and hamburger. Next a layer of Fritos. Next a layer of cheese. Repeat this one more time with each layer. Bake at 350° for 35 to 45 minutes.
Melt together the chocolate and butter, then cool. Mix sugar and eggs together, then add the chocolate and butter; add vanilla and flour. Mix well, then add nuts. Pour into greased and floured 13 x 9 x 2-inch pan and bake at 350° for 25 minutes.
Add cheese to hot white sauce, stir until melted and remove from medium heat. Add to beaten egg yolks gradually. Add crab meat. Turn into casserole. Mix butter and crumbs together. Garnish with crab meat claws and crumbs.
Preheat oven to 350°. Mix all ingredients together and place in 9 x 13-inch pan. Cover and cook at 350° for 1 hour and 15 minutes.
Cream shortening and sugar. Add eggs; beat until light and fluffy. Combine dry ingredients; add alternately with sour milk. Stir in chocolate chips. Drop onto ungreased cookie sheets by teaspoons. Bake at 400° for 8 to 10 minutes. Yields 6 to 8 dozen.
Put crushed bouillon cubes in medium saucepan. Add hot water and let stand until dissolved. Slice meat into thin strips. Mix in bowl with soy sauce. Let stand 5 minutes. Divide meat and cook half at a time over medium heat until well browned. Remove meat and add juices of first half to bouillon mixture. (If meat is still firm, reduce heat and cover until tender.) Let juices from second half of meat remain. Add vegetables and more soy sauce to keep from sticking. Quick fry on high. Remove meat while still firm and bring to a boil. Thicken with cornstarch.
Brown hamburger meat; drain. Add taco seasoning. In a casserole dish, place a layer of Fritos, a layer of hamburger meat, sour cream, taco sauce and Mexican Velveeta. Repeat order of layers. Bake in 350° oven for 15 to 20 minutes.
Preheat oven to 250°. Cut all 30 biscuits into quarters. Dip each piece in the melted butter and layer, 1/3 at a time, into a Bundt or small angel food cake pan. Sprinkle half of bacon, cheese, onion and green pepper. Repeat layers, ending with biscuits. Sprinkle top with any butter or cheese left over. Bake 40 to 45 minutes or until done. Yields 1 loaf.
Clean and butter 6 large potatoes. Prick the skins before baking. Bake at 400° for 1 hour. Cut potatoes: Slice lengthwise on top of each spud. Carefully scoop out the insides. Set aside shells. Mash potatoes while hot. Add butter, dairy sour cream (can use more) and boiled eggs. Beat until fluffy. Stir in chopped onion and English cheese. Salt and pepper to taste. Pile mashed potatoes in shells and sprinkle top with Parmesan cheese, parsley flakes and sour cream. Bake at 350° until lightly brown.
In large bowl mash the egg until well crumbled. Blend in oil, vinegar, salt, pepper, pimento and onion. Add cabbage and olives. Toss to mix. Serve in lettuce cups.
Cream sugar and cream cheese together. Add pineapple, drained. Add Cool Whip and pecans; mix well. Pour into crusts. Let cool in refrigerator for at least 30 minutes and serve.
Trim fat from meat, reserving fat. Cut meat in 1/4-inch thin strips, across grain. Heat fat in skillet. Remove trimmings when you have 3 tablespoons melted fat or add butter to make 3 tablespoons fat. Quickly brown meat in the hot fat. Add Worcestershire sauce and mushrooms. Stir in soup mix and bring to a boil. Blend sour cream and flour; stir in. Cook and stir until heated through and slightly thick. Serve over hot cooked noodles.
Brown meat, onions, bell pepper and seasonings. Drain, add cheese and cooked broccoli. Hollow out rolls and keep tops. Stuff rolls and put tops back on. Brush tops with melted butter. Cook at 350° until brown.
Melt margarine. Add marshmallows. Spray a 9 x 13-inch baking dish with Pam. Cook margarine and marshmallows over low heat until marshmallows are melted. Add Rice Krispies and quickly stir together. When well mixed, pour into a baking dish. Using wax paper, flatten slightly in pan until top is smooth.
Grate corn and add salt, pepper, sugar, flour and melted butter. Add beaten eggs and milk. Pour into greased baking dish and bake at 350° for 35 minutes. Serves 6.
Cook potatoes in salted water until barely tender; cut in 1/2-inch slices. Saute mushrooms in butter. Butter a 1 1/2-quart casserole and layer potatoes and mushrooms alternately. Heat soup, milk and onions; pour over potatoes. Sprinkle cheese and paprika over top. Bake, uncovered, at 400° for about 15 to 20 minutes.
Fold dry pudding into Cool Whip. Add pineapples and juice, marshmallows and nuts. Keep refrigerated until serving.
Soak beans overnight in cold water. Drain. Cover beans and ham with 3 quarts of water. Add other ingredients and simmer at least 5 hours. Remove ham bone and cut meat into small pieces. Return to soup. Add salt and pepper to taste.
Drain French-cut green beans and spread in bottom of a 9 x 13-inch casserole dish. Pour melted butter over beans. Add rice, spreading evenly. Add cooked, diced chicken. Mix together the chicken broth and soups. Pour over chicken in casserole. Add seasonings from rice box. Bake 1 hour at 350°. Will serve 8.