HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat milk; pour over bread crumbs. Add next 4 ingredients; mix well. Stir in squash and cheese. Bake until firm in greased 2-quart casserole at 350° for 25 to 30 minutes.
Heat oven to 375°. Sift together the first 4 ingredients. Mix shortening, sugar, egg and vanilla until creamy. Mix in pineapple, then flour mixture. Drop by teaspoonful, 2-inches apart, onto ungreased cookie sheet. Sprinkle cookies with nutmeg and sugar combined. Bake until golden, about 12 minutes.
Mix flour, sugar, salt and baking powder; cut in shortening until mixture is crumbly (set aside). Dissolve yeast in warm water; add soda and buttermilk. Stir yeast mixture into dry ingredients and mix well. Chill.
Stir flour, 1/2 teaspoon salt and onion salt into butter in a heavy saucepan; cook over low heat until bubbly, stirring constantly. Gradually add milk; cook until smooth and thickened, stirring constantly. Set aside.
Mix all ingredients, except chili sauce. When mixture is smooth, add chili sauce. Serve with crackers or chips. Serves 6.
Boil spaghetti until cheese is cooked. Melt Velveeta cheese in 1 cup milk. Blend mixture of cheese and milk and well drained spaghetti together. Pour into casserole dish. Sprinkle American cheese on top and bake at 350° until the cheese becomes brown. Serve hot.
Mix tuna, mayonnaise and Cheddar cheese in a bowl. Fill jalapeno pepper halves with mixture. Keep refrigerated until served.
If thinner pancakes are wanted, add a little more water. This is great to take when camping.
Have the butcher butterfly the leg of lamb. Rub the seasonings into the meat. Then rub in olive oil. Let the roast marinate 24 hours or at least overnight before broiling. Place lamb 10 to 12-inches above hot coals. Cook 45 minutes, fat side up. Turn and cook 10 more minutes. Slice and serve. Very good with wild rice and mushrooms and spinach casserole.
Grease and flour 2 bread pans. Beat eggs. Add sugar and oil; mix well. Add vanilla and dry ingredients and blend well. Add zucchini and mix well. Pour into pans and bake at 350° for 1 hour. Shut off oven and leave in for 10 more minutes.
Beat eggs until frothy. Add remaining ingredients. Pour into unbaked 9-inch pie shell. Bake at 325° for about 1 hour.
Brown sausage, set aside and cut into thirds. Brown ground meat, onion and green pepper; drain. Mix all ingredients and cook over low heat for 2 to 3 hours. Drain other fat from top of sauce as it cooks.
Set aside 1 1/2 cups of flour from the total amount for use later. Mix remaining flour, yeast and all other dry ingredients in a large bowl. Heat Crisco and water until very warm and Crisco is melted. Stir warm liquids into dry ingredients. Mix in egg. Knead in 1 cup of the remaining flour; form into a ball. Cover and let rest for 10 minutes. After 10 minutes, knead in the 1/2 cup remaining flour and shape into two greased loaf pans. Cover and let rise for about 45 minutes. Bake at 325° for approximately 35 minutes.
Place vanilla wafers in baking dish. Slice bananas and put on top. Mix sugar, flour and salt well. Add milk, vanilla and eggs. Cook until thick. Put half in baking dish. Repeat with wafers, bananas and rest of pudding. Beat 3 egg whites until stiff. Add 1/4 cup of sugar and beat. Put on top of pudding and brown.
Sift flour, sugar, salt and baking powder. Mix in the caraway seed. Cut in shortening to the consistency of cornmeal. Add raisins. Combine buttermilk, egg and baking soda and blend with other mixture until just moistened. Turn out on lightly floured board and knead gently until smooth. Place dough in greased 8-inch round pan. Cut a cross on top about 1/2-inch deep. Bake in a 375° oven until golden brown, about 1 hour.
Grease cookie sheet. Arrange pecan halves on cookie sheet, flat side down, in groups of four to resemble the shape of a turtle. Place 1 caramel candy in center of pecan group. Bake at 325° until caramel melts (5 to 8 minutes). They need to be just soft. Flatten with buttered spatula. Cool. Frost with melted chocolate. Makes 24 turtles.
Melt shortening in skillet. Mash beans with fork. Add beans and salt to taste. Heat and stir in skillet.
Mix the flour, baking powder, water, butter and salt to make the dough. Knead the dough into a soft mass. Form the mass like a Mexican tortilla. For each made-up tortilla, add some tuna; fold them in half and, with a fork, pinch the edges to tighten. Deep fry until golden brown.
Beat egg whites until stiff. Mix together the yolks, sugar, milk, salt, flour, vanilla and butter. Fold mixture into egg whites. Pour into crust and bake at 350° for 25 to 30 minutes.
Brown ground deer (or beef). Saute onion, green pepper and celery and add to deer in Dutch oven. Add remaining ingredients. Cook for 2 hours on low heat. Serve over macaroni noodles.
Preheat oven to 350°. Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and cooking oil and mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla and mix. Pour into greased 8 x 8-inch cake pan and bake approximately 25 minutes or until done. Yield: 20 servings.
Melt the butter in cast-iron skillet. Add flour and brown, stirring constantly. Add chopped onion, pepper and celery; cook until transparent. Add crawfish tails and fat. Add about 2 to 2 1/2 cups water. Add seasonings. Cook for about 20 minutes on low. Serve over rice.
Prepare flaky pie crust (recipe follows). Divide dough almost in half. Roll out the larger half on a floured surface to 1/8-inch thickness. Line 10-inch pie plate or 6 x 10-inch casserole with dough. Combine ground beef, bread crumbs, onion, parsley, salt, marjoram, pepper, egg and milk in bowl. Mix lightly, but well. Shape into 48 meatballs. Brown meatballs in hot oil in 10-inch skillet. Pour off drippings. Combine some of tomato liquid with cornstarch. Add cornstarch mixture, tomatoes and bouillon cubes to skillet. Cook, stirring until it boils. Stir in peas and carrots.
Combine first 7 ingredients in a large bowl; stir well. Combine milk and next 3 ingredients in a bowl; add to dry ingredients, beating 2 minutes at medium speed of an electric mixer.
Melt butter in saucepan; add garlic and cook 1 minute. Add flour and cook 1 minute, stirring constantly. Stir in broth and milk, stirring until sauce boils and thickens. Add parsley, salt and pepper to taste and Parmesan cheese. Drain 1 can chopped clams; add to mixture and cook 1 more minute.
Mix thoroughly and sprinkle with awareness. Bake in moderate oven of everyday life, using as fuel all grudges and past unpleasantness. Cool. Turn out on platter in large helpings.
In saucepan, melt butter. When butter foams, stir in flour, salt and pepper. Cook and stir 2 minutes until mixture bubbles. Add milk all at once. Stir constantly while mixture thickens. Makes 2 1/2 cups sauce.
Boil chicken until tender with some onion and celery. Take chicken off bone; strain broth (keep broth boiling). Soak rice in enough water to cover while deboning chicken.
Mix condensed milk, eggs, sugar and fruit. Pour into freezer container and finish filling with milk.
Combine first 6 ingredients in food processor until smooth. Press into 6 cup mold lined with plastic wrap that overhangs sides (to lift out). Chill 4 hours or overnight. Unmold onto serving tray. Fill center with strawberry jam. Arrange Triscuits around ring. Makes approximately 50 servings.
Core and slice apples and cook in butter in a large skillet over medium heat for 5 minutes. Stir in the remaining ingredients and bring to a boil. Lower heat, cover and simmer until cabbage is tender, a little more than half an hour.
Combine ingredients in large saucepan. Stir until sugar is dissolved. Bring to boil. Cook over medium heat to firm ball stage. Remove from heat and add 2 tablespoons butter or margarine and 1 teaspoon vanilla. Cool slightly and then beat until thickens. Drop on wax paper.
In a bowl, combine eggs, milk and cracker crumbs. Mix well. Add ham and sausage. Shape 1/3 cupfuls into individual loaves. Place in a greased 13 x 9 x 2 baking dish.	Combine the tomato soup, brown sugar, vinegar and mustard. Mix well and pour over loaves. Bake for 1 hour and 30 minutes, basting every 30 minutes. You can use 1/2 cup mixture instead of 1/3, but I like the smaller loaves.
Dissolve yeast in warm water. Then mix all other ingredients in large mixing bowl. Add the yeast and mix well. Store in refrigerator until needed. The rolls will keep in fridge for several days.
Cook juice with sugar, flour and lemon. Cool, then carefully add blueberries. Pour in a baked, cooled pie crust. Slice bananas over the top. Serve with whipped cream and a red cherry.
Beat the first 6 ingredients together. Add and mix in order given the remaining ingredients. Use 3 greased 1 pound coffee cans. Fill 2/3 full. Bake 1 hour at 350°.
Cut tomatoes and onions (tomatoes in quarters and slice onions). Sprinkle 1 cup salt over this and let stand 1/2 day. Heat mixture of vinegar, sugar and bag of spices. Drain onions and tomatoes. Add onions, tomatoes and peppers to hot mixture and cook until tomatoes change color, about 10 minutes. Do not cook until tomatoes are soggy. Pack in jars and seal. Use hot pepper according to how hot you like.
Bring to boil raisins and water. Add salad oil. Cool mixture. In large bowl, beat well the sugar and egg. Soft together all dry ingredients 3 times. Mix in raisin, water and oil mixture with dry ingredients. Add buttermilk and nuts (optional). Pour into a 9 x 13-inch baking pan (greased). Bake at 350° for 20 to 30 minutes until done. Frost with thin frosting or glaze.
Mix together the soup, sour cream, onions, cheese, salt, pepper and bacon. Add the hash browns. Place in a 13x9 baking dish. Sprinkle with paprika and bake at 350°for 1 hour.
Mix all ingredients well and make meatballs. Put in large casserole dish. Pour Sauce Mix over meatballs and cook for 1 hour at 350°.
Mix as for pie crust. Pat into 9 x 13-inch pan. Bake 10 minutes at 350°.
Put all ingredients in bowl in order given. Beat for 3 minutes. Grease muffin tins or use paper liners. Fill slightly more than 1/2 full. Bake at 350° for 20 minutes. Makes approximately 18 cupcakes. Recipe over 50 years old.
Preheat oven to 425°. Onto lightly oiled pizza pan, press dough to form crust. In a small bowl, blend soup mix, oil, basil, garlic and pepper. Spread evenly on dough. Top with remaining ingredients. Bake 20 minutes until crust is golden brown. Cut into wedges.
Sprinkle garlic salt and pepper. Brush with Italian dressing. Cover with foil and let marinate for 3 hours. Bake for 20 minutes at 325° with foil on. Remove foil. Bake 20 minutes longer.
Parboil the head of cabbage. Separate leaves and set aside. Mix together the potatoes, onions, beef, pork, crackers, egg and seasonings. Form this mixture into loose (not too solid) rolls. Wrap each roll in a cabbage leaf; fasten with toothpicks. Place in a greased casserole, pouring over it 1/2 cup water. Cover and bake for 90 minutes at 350°. Heat cream of tomato soup and pour over cabbage rolls and bake an additional 30 minutes.
Mix ingredients (leave liquid on salmon). Make patties. Fry in oil until golden brown over medium-low heat.
Melt margarine in a glass casserole dish. Pour in rice. Lay chicken on top of rice. Mix soups and milk in a bowl. Pour over the chicken and rice. Cover tightly with foil. Bake at 350° for 1 1/4 hours.
Combine above ingredients. Refrigerate. Use as a dip for a variety of raw vegetables.
Pour water into shallow dish. Dip tortillas into water for 2 seconds (do 1 at a time). Drain. Cut each tortilla into 8 wedges. Place tortilla wedges in a single layer on ungreased baking sheet. Bake at 350° for 15 minutes or until lightly browned. Yield: 8 servings.
In 2-quart covered casserole, stir soups. Add beef. Cover and bake at 325° for 3 hours. Cook noodles according to package. Before serving, add sour cream. Serve over noodles.
Put water in medium kettle. Boil. Remove from heat. Add oats to water and stir well. Add margarine and both sugars. Stir until melted. Add eggs, beat well. Add dry ingredients which have been sifted. Stir well, add raisins and mix. Pour batter into large well-greased pan. Bake at 350° for 30 minutes.
Brown beef, onion and celery in skillet. Drain fat; stir in flour, sauce, seasonings and peas. Simmer 5 minutes. Pour into shallow baking dish. Top with biscuits and cheese. Bake at 350° for 20 minutes. Serves 4.
Preheat oven to 400°. Beat eggs. Add mayonnaise, soup, cheese, salt and pepper; blend well. Add drained broccoli. pour into a lightly greased casserole. Top with cracker crumbs. Bake for 20 minutes.
In a stock pot, melt butter. Saute onions until tender. Add stock; simmer for 20 minutes. Stir in sherry. Pour soup into individual ovenproof soup crocks or soup tureen. Float toast on top; sprinkle with cheese. Broil 4 inches from heat, until cheese melts and begins to brown. Serve at once.
Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft. Add sugars gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Add hot water to creamed mixture, then sifted dry ingredients. Add nut meats, morsels and oatmeal. Mix thoroughly. Add vanilla and blend well.
Put all ingredients into a blender and mix well or whip until sugar is all dissolved. Pour into a jar. Keeps in refrigerator for weeks. Use on cole slaw, or may be used on a tossed (lettuce) salad.
Melt butter, brown sugar and Karo in 1.5-quart saucepan. Bring to a boil; let boil 5 minutes without stirring. Remove from heat. Add vanilla, then baking soda. Stir until mixture rises. Pour over popcorn. Put in 2 baking pans (sprayed with Pam) in 250° oven for 1 hour. Stir every 15 minutes.
Spray a 9 x 13-inch casserole dish with Pam. Cut ends off bread. Use as many slices as it takes to cover bottom of casserole dish (can go up the sides). Place bread very close together in bottom of dish. Crumble uncooked sausage over bread. Sprinkle cheese over sausage. Beat eggs and pour over cheese. Cover with Saran Wrap and refrigerate overnight. In morning, uncover and bake at 350° for 1 hour or until eggs are done in center of dish.
Place chicken breasts, skin side up, in an 11 x 7 1/2-inch baking dish (glass is good). Combine remaining ingredients (include mushroom liquid). Pour over chicken; sprinkle generously with paprika. Bake in a moderate 350° oven for 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice. Makes 4 to 6 servings (usually one full breast per person).
Cream first 4 ingredients and set aside. Sift together dry ingredients. Stir gumdrops, raisins and nuts into flour mixture. Add flour mixture to creamed mixture, alternating with applesauce. Beat well after each addition. Pour batter into a 13 x 9 x 2-inch pan lined with triple layers of waxed paper. Bake in 350° oven for 1 hour, or until it tests done. Let set in pan for 30 minutes. Cool thoroughly and store in foil. Makes one 5-pound cake.
In a large bowl, combine ingredients. Blend 2 tablespoons soy sauce and garlic to taste with 1/2 cup of your favorite oil and vinegar dressing. Toss with salad.
Drain and flake tuna. Run peas under hot water. Cook noodles according to package directions; drain. Combine noodles, tuna, soup, cheese, milk and peas. Turn into buttered 2-quart casserole. Cover and bake at 375° for 20 minutes or until hot and bubbly.
Cook cream of mushroom soup as directed. Cook egg noodles until done. Spread tuna fish over bottom of medium casserole dish; add noodles, then cream of mushroom soup. Mix all together. Bake in oven for 15 minutes at 325°. Sprinkle shredded Cheddar cheese and cook an additional 3 to 5 minutes.
Mix first 4 ingredients together. In Bundt pan, layer 12 frozen rolls, half of dry mix, then 12 frozen rolls and then remaining dry mix. Pour oleo (melted) over all. Cover with moist cloth overnight. Bake at 350° for 30 minutes.
Mix all ingredients together and bake in 3 greased 8 x 8-inch pans at 400° until done and brown, about 35 minutes. Let cool; cut and enjoy with a tall glass of milk.
Combine vanilla pudding with milk, and sour cream. Fold in half of cool whip. In a baking dish, layer vanilla wafers, bananas & pudding mixture. Put remaining half of cool whip on top.
Mix the first 5 ingredients together. Pour into a buttered baking dish. Sprinkle some cracker crumbs on top. Dot with butter. Bake 1 hour at 350°.
Saute onion and potato in oil in a skillet. Add beef, catsup, salt, pepper and water. Simmer until potato is completely tender. Serve with rolls and English peas.
Cut meat into 2 portions. Mix flour and salt; pound into meat. Set aside remaining flour. Brown meat in small amount of hot shortening. Place meat in small shallow baking dish. Blend remaining flour with drippings in skillet. Add remaining ingredients except cheese and cook, stirring constantly until mixture boils. Pour over meat. Cover and bake in moderate oven (350°) 2 hours or until meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for few minutes. Makes 2 servings.
Split chicken breasts; skin and debone. Cut into 1 1/2-inch cubes. Combine cornstarch and monosodium glutamate; pat chicken. Heat oil; add chicken and garlic. Add soy sauce, vinegar, sugar and water. Cover and cook for 5 minutes or until done. Add green onions and cayenne pepper.
Brown onion, celery and beef in margarine. Stir. Add salt, pepper, cooked noodles and soup. Put in large casserole and bake at 350° for about 30 minutes. This is good with cheese sprinkled on top. Yields 8 servings.
Combine all ingredients and pour into greased pan. Bake in 350° oven until brown. This will be approximately 30 minutes or until a toothpick comes out clean.
Boil hen with bouillon until very tender. Remove from bones and chop into small chunks, mashing some rather smooth. Set aside. Chop eggs and celery into small chunks. Mix eggs, celery, pickles, sugar and salt. Mix into chicken. Add mayonnaise. All ingredients can be adjusted to your personal taste.
Use liquid as directed on cake mix box, but instead of egg whites, use 2 whole eggs. Mix as directed and bake in oblong pan at 325° for 30 minutes. Cool cake, but not completely. Punch holes in cake and pour 1 can Coco Lopez over cake. Top with Cool Whip and another 1/2 can of coconut. Refrigerate. Cake is better to let it set overnight.
Stir together the mushroom soup, milk, onion mix and undrained mushrooms; set aside 1/2 cup mixture. Stir uncooked rice and vegetables into remaining soup mixture. Turn rice into a 9 x 13-inch baking dish. Arrange chicken pieces on top. Sprinkle with paprika. Pour reserved soup mixture over chicken. Cover tightly with foil. Bake at 375° for 1 1/2 to 2 hours.
Melt chocolate and peanut butter chips in a double boiler over hot water. Remove from heat. Stir in noodles and peanuts. Drop by teaspoonfuls onto waxed paper. Let stand 20 minutes. (Makes about 36.)
Brown meat in oil; add onion, rice, beef broth, water and soy sauce. Bring to boil; reduce heat. Cover and cook low, until liquid is absorbed (about 25 minutes). Add green pepper and pimento. Heat through. Makes 4 to 6 servings.
Mix equal parts of apple juice and Concord (purple) grape juice. Chill and serve. Very good and naturally sweet.
Mix spaghetti, butter, cheese and eggs together. Place in bottom and up side of 9-inch pie pan. Mix parsley with cottage cheese and layer on top of spaghetti mixture. Cover with 1 to 2 cups sauce. Bake at 350° for 30 minutes. Remove from oven and cover with grated Mozzarella cheese. Return to oven for 10 to 15 minutes or until cheese is melted and slightly brown.
In mixer, cream the cheese and add grated carrots, onion juice, salt, pepper and enough mayonnaise to moisten. Add pecans. Trim bread. Spread filling and roll like jelly roll. (We rolled our bread prior to spreading filling.) Chill or freeze before slicing into 1/2-inch slices. Freezes well.
Prepare fish, marinate in remaining ingredients for 30 minutes. Place on a greased sizzle platter. Brush with melted butter. Broil until done (do not turn). Remove to plate, keep warm. Place platter on burner. Add marinade and reduce juices by 1/2. Return fish to hot platter and baste with juices. Serve.
Cut up cauliflower and broccoli. Slice onions and celery. Add frozen peas. Mix together mayo, sour cream and Ranch dressing. Pour over veggies and stir well. Refrigerate for 4 hours.
Place steak in a shallow dish or zip top heavy-duty plastic bag. Combine remaining ingredients in a small bowl. Stir well. Pour marinade over steak. Cover or seal and chill 8 hours, turning occasionally. Remove steak from marinade. Grill over medium (300° to 400°) coals for 7 to 9 minutes on each side or to desired degree of doneness. To serve, slice grilled steak across the grain into thin slices. Yields about 6 servings.
Cut carrots and celery into 3 inch long matchstick thin strips. Slice onion thin. Cut broccoli into 2 x 1/2-inch pieces. Cut mushrooms into quarters or cut in half if small. In 5-quart Dutch oven or 12-inch skillet over high heat, in hot salad oil, cook carrots, celery, onion and broccoli, stirring quickly and frequently, about 3 or 4 minutes. Add mushrooms, water, salt and sugar; cover and cook 5 or 6 minutes longer, stirring occasionally, until vegetables are tender-crisp. Contains 95 calories per serving. Yield: 8 servings.
Combine meat, egg, onion, milk, corn flakes and pepper. Form into patties and brown. Place in baking dish and pour mushroom soup over them. Bake at 350° for 45 minutes.
Combine egg yolks with condensed milk and add lime juice. Stir. Ingredients should be slightly thickened. Pour into graham cracker crust. Beat egg whites until thick and add sugar while beating. Spoon onto pie and bake until meringue is slightly brown. Serves 6.
Brown the onion and celery in butter in a heavy skillet. Combine with bread cubes and seasonings. Pour on the broth and stir lightly to blend. Add egg and stir. Stuff fowl and roast accordingly. This	amount	of dressing is for a 4 to 5 pound bird; for larger fowl, double the amount.
Boil breasts in water (couple of cups) in which you have dissolved 1 bouillon cube. Save broth. Dice chicken when cool; set aside. Heat cream of chicken soup with saved broth until smooth. Prepare package dried chicken noodle soup according to directions. Boil 1/2 bag egg noodles in 4 cups water in which you have dissolved 2 chicken bouillon cubes; drain. Add all ingredients together. If too thin, thicken with cornstarch. If too thick, add some of the noodle water.
Mix dry ingredients. Mix milk and mayonnaise. Mix both together until just blended. Drop by teaspoonfuls onto lightly floured cookie sheet. Bake at 400° for 8 to 10 minutes. Don't overbake! Can be made larger, but the smaller the better, I think.
Combine all ingredients. Bring to boil, simmer until as thick as wanted (about 1 to 2 hours). Stir frequently to prevent sticking.
Preheat oven to 375°. Mix with electric mixer all ingredients until well blended except evaporated milk; fold whipped milk into mixture and pour into pie crust. Bake 35 to 45 minutes at 375°.
Combine dry ingredients. Combine egg nog, egg and margarine. Add wet mixture with dry mixture. Mix in fruit and nuts. Grease bread tins and cook at 350° for 1 hour and 10 minutes.
Cut broccoli into flowerets and thin slices. Blanch in boiling salted water two minutes. Drain well; refresh under cold running water. Set aside.
Sift flour, baking powder, salt and 1/4 cup of sugar together. Combine egg, milk and shortening. Add all at once to flour mixture. Stir until dry ingredients are moist, but still lumpy. Fold in blueberries. Fill greased muffin pan 2/3 full. Sprinkle with 1 tablespoon of sugar. Bake in hot oven (400°) for about 25 minutes. Makes 1 dozen.
Dissolve yeast in the warm water. Stir in remaining ingredients. Pour into greased bowl; let rise 1 1/2 to 2 hours. Punch dough down and put into greased 9-inch pie dish. Let rise 1 hour. Melt butter and pour over dough. Bake at 400° for 45 minutes.
Cream sugar and butter; add egg yolks, pineapple and walnuts. Place a layer of vanilla wafers in cake pan, then a layer of mixture. Continue, ending with wafers. Place in refrigerator before serving.