HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain sauerkraut (do not wash), cut in small pieces and add other ingredients. Mix well and allow to marinate for 24 hours.
Cook in salted water the fettuccine according to package; drain. Add butter. Mix heavy cream, eggs and cheese. Pour over pasta. Add parsley and mix well. Serve.
Place blackberries in a 9-inch square baking dish. Combine sugar, cornstarch and salt, mixing well. Sprinkle over blackberries. Dot with butter.
Beat the butter to a cream. Stir in the sugar. Add the yolks of the eggs, then the rose water. Stir well. Add the flour and stir until light. Stir in the well beaten egg whites. Pour into the pan and bake slowly (300°) until a light brown (about 2 hours).
Combine. Beat mixture until smooth. Put in buttered bread pans. Leave in icebox overnight. Turn from pan and cut loaf lengthwise, then cut in thin slices. Bake on cookie sheet at 450° for 5 to 8 minutes.
Boil cocoa, sugar, butter and milk 1 to 2 minutes. Remove from stove. Add peanut butter and vanilla. Slowly stir in oatmeal. Drop by spoonful onto cookie sheet.
Combine all ingredients except artichokes in 5-quart pot and bring to a boil. Add artichokes, partially cover with lid and return to boil. Cook until stem end easily pierced with a fork, allowing 30 minutes for medium or 40 minutes for large artichokes. Remove from liquid and drain upside down. Serve hot or cold. May be served with melted butter or mayonnaise for dipping.
Mix crushed pretzels, margarine and 3 teaspoons of sugar. Press into a 13 x 9-inch pan. Bake 8 minutes at 350°. Cool.
Combine egg yolks, condensed milk and lime juice in a heavy saucepan. Cook over low heat, stirring constantly, until mixture reaches 160° (about 10 minutes). Beat egg whites and cream of tartar at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Pour hot filling into pie shell. Immediately spread meringue over filling, sealing to edge. Bake at 325° for 25 to 30 minutes. Cool before serving.
Mix all ingredients together and place in greased and floured loaf pan. Bake for 55 to 60 minutes at 350°.
Mix all ingredients. Freeze in 9 x 13-inch pans. Cut in squares and garnish to serve. Also serves well just being chilled well.
Combine all ingredients in medium bowl. Refrigerate several hours or overnight. Makes about 4 cups.
*Or use 1 bouillon cube dissolved in 1 1/4 cups boiling water. If converted rice is used, reduce water but bouillon cube can still be added.
Add pepperoni, mushrooms, peppers and onions. Top with cheeses. Bake 30 to 40 minutes at 350° to 400°.
Combine garlic, mustard, Worcestershire sauce, oil, pepper sauce and paprika in a small bowl and mix well. Dip each drumstick in mixture, coating well and arrange in a single layer in a shallow glass dish. Pour any extra sauce over the top. Cover with plastic wrap and marinate overnight. Let chicken return to room temperature before cooking.
Boil chicken with celery and onions for 1 hour or until done. Strain celery and onions from broth. Save enough broth for sauce. Let chicken cool and cut into bite size pieces. Mix chicken, cream cheese, green onion and 1/4 cup margarine. Roll crescent rolls into 8 square pieces. Put 1/8 cream cheese mixture on each roll. Roll up and pinch ends closed. Dip each in 1/4 cup melted margarine and then nuts. Bake at 375° on ungreased cookie sheet for 10 to 12 minutes or until golden brown.
Cook hamburger and onion together in skillet. Chop tomatoes and lettuce in large pan. Crush Fritos. Grate cheese. When ready to eat, add cheese to lettuce and tomatoes mix, add hamburger mixture, mix and then add Fritos. Mix everything completely and eat while warm. You can adjust the amounts of the ingredients to suit your taste. Serves a crowd.
Melt margarine in pot; stir in flour, mixing well. Add milk; stir, until combined with flour, over medium heat. Add cream cheese and heat until melted. Pour into casserole dish and bake in a 350° oven until bubbly. (Adjust the amount of peppers to your own taste. We like it hotter.)
Mix the flour, margarine and nuts. Press into a 3-quart casserole or 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes. Cool. This makes the crust.
Make the cake and pudding. Make layers of pudding, cake and Cool Whip. Top with chocolate sprinkles and cherries.
Cook on medium heat, stirring constantly until the mixture forms a ball. Let cool, knead it a bit to smooth it out. Store this play dough in plastic bags in the refrigerator. Can leave out food coloring and divide dough into portions and knead a few drops of different food coloring into each portion.
Mix cornbread as per package directions. Add other ingredients and bake at 350° for 30 minutes.
Put peaches in blender and chop well. Add dry pudding mix and light Cool Whip; chill.
Combine 2 cups flour, 1/2 cup sugar, yeast and salt. Heat water, 1/2 cup milk and 1/2 cup butter until very warm (125° to 130°). Stir into dry ingredients. Mix in eggs and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover. Let rest 10 minutes.
Season chicken with salt and pepper. Let stand 20 minutes. Pound chicken breasts a little to flatten. Spread butter thickly along wide part of breast. Sprinkle apricot slivers over butter. Roll breasts tightly around filling. Dip rolled chicken in flour, then egg. Pack bread crumbs around chicken so they adhere. Melt small amount of butter in heavy skillet and brown breaded chicken (about 5 minutes on each side).
Boil and debone chicken. Grease 9 x 12-inch pan. Put chicken in pan; put rice over. Mix together both soups and chicken broth and pour over rice. Pour dressing over and bake until brown.
Mix all ingredients together and pour over chicken. Use a glass dish, not metal or plastic. Cover and place in refrigerator 2 hours. Remove chicken from marinade and cook on grill. Yields 8 servings.
In top of deep double boiler, put butter and chocolate; melt and blend together. Turn off heat and add sugar (use only 1 1/2 cups if you want a little more chocolaty brownie). When slightly cooled, add eggs and beat well. Add scant cup of unsifted flour and beat well. Add a bit of cinnamon, real vanilla and salt; mix well. Add chopped nuts or some raisins, if desired. Turn into greased 9 x 12-inch pan. For soft-type brownies, bake at 325° for 40 minutes. For chewy ones, bake at 350° for 25 minutes.
Combine sugar, cocoa, cornstarch and salt in a medium size glass bowl. Gradually stir in milk. Microwave on High for 5 minutes, stirring once half-way through cooking time. Microwave on High until mixture is cooked and thickened, about 1 to 2 minutes more. Stir in butter or margarine and vanilla. Pour into individual serving dishes. Press plastic wrap directly onto surface of pudding. Chill. Serves 4.
*Nuts may be chopped and mixed into dough or halves (or quarters) may be placed on top, pushing down to flatten cookie.
Combine in mixer the butter, sugars, eggs and pudding; beat well. Pour into large bowl. Add all dry ingredients; mix well. Roll out in small balls and press. Bake at 350° until lightly browned.
Brown hamburger; drain. Add rest of ingredients. Mix well. Bake in 350° oven for 45 minutes.
Use 1/2 of this mix to coat crust. Add 1 quart vanilla ice cream, softened. Drizzle other half of fudge mix over top and freeze. Take out 10 minutes before serving. Serves 6 to 8.
Sift together 3 times the flour, baking powder and salt. Mix brown sugar, eggs, mashed potatoes, milk, oil and nutmeg. Then mix together with flour. Dough will be sticky. Roll out on board with as little flour as possible. Cut and fry in deep fat until pops up, turn and remove from fryer.
Mix cocoa, sugar, flour and salt in heavy saucepan. Add milk slowly. Stir and cook over medium heat until mixture comes to a boiling point. Add to well beaten egg yolks; continue cooking to desired thickness for pie. Add vanilla and butter. Pour into cooked pie shell. Spread the whipped cream on top. Sprinkle with toasted coconut.
Mix 1 cup of the raspberries, the preserves, water and sugar in a medium sized heavy saucepan (not uncoated aluminum). Bring to a boil over medium-high heat. Strain mixture through fine strainer suspended over bowl. Press down on raspberries to release juice. Discard seeds. Stir blueberries and remaining 1 cup of raspberries into hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use.
Mix dry ingredients, cut in shortening and milk. Stir with fork to mix. Turn out on floured board and knead a few times. Roll out and cut. Place on greased baking sheet or shallow metal baking pan. Bake at 425° to 450° for 10 to 12 minutes or until golden brown.
Cook (can be steamed) carrots until tender, but still crunchy. Mix all other ingredients and add to carrots. Refrigerate, the longer the better.
Heat oven to 350°. Grease large cookie sheet.	In medium bowl, combine chicken, ham, mushrooms, and cheese.	Separate dough into 8 rectangles.	Spoon rounded 1/2 cup of meat mixture onto center of each rectangle of dough.	Pull 4 corners of dough to center; twist slightly and seal edges. Place on prepared cookie sheet. Brush with egg; sprinkle with sesame seeds. Bake for 18 to 24 minutes. To reheat leftovers: wrap loosely in foil and place in 350° oven for 20 to 25 minutes or until warm. Serves 4.
Saute first 5 ingredients until soft and clear. Blend in the rest of the ingredients. Place about 8 raw oysters (depending on size) in serving dish. Pour mixture over oysters and bake 15 minutes at 425°.
Dump all ingredients, except cornflakes and 1/4 cup oleo, into a big casserole dish. Mix and top with crushed cornflakes or crackers. Pour 1/4 cup melted oleo over top. Bake at 350° for 45 minutes.
Beat. Add 1 cup boiling water. Beat, then fold in blueberries. Bake at 325° for 40 minutes.
Preheat oven to 350°. Combine all ingredients in a bowl. Mix well. Turn out into a 9 x 12-inch baking pan. Form into a loaf. Bake for about 1 to 1 1/2 hours until well browned on outside. Serve with parsley potatoes and a salad.
Drain beets; chop and put back in liquid. Add boiling water and chopped onion. Add and season with remaining ingredients. Chill. Whisk in some sour cream. Fold in garnish.
Cook noodles; drain. Cook zucchini with sliced/chopped onion and about 1 tablespoon margarine. Add seasoned salt to taste. In a 9 x 12-inch casserole dish layer a couple of spoons of Ragu sauce, some noodles, cooked ground beef, Ragu sauce, zucchini mixture and cheese. Repeat layers, ending with cheese. Bake (350°) or microwave uncovered 15 to 20 minutes or until heated through.
Combine oleo, Worcestershire sauce, dry mustard and salt to your taste. Crush onion rings. Dip chicken breast in sauce, then roll in onion rings. Bake in 350° oven for 30 minutes in uncovered pan.
Combine all ingredients and cook for 1 hour at 350°. One pound of sausage can be added to this recipe. Another variation is to add 1 package of meat seasoning mix.
Butter sides and bottom of 9 x 11-inch pan. Crumble 1/2 macaroons onto bottom. Pour all fruits on top. Melt butter and wine together and pour on fruit. Sprinkle almonds; crumble remaining macaroons and sprinkle on, then sprinkle brown sugar. Bake 30 minutes at 350°.
Boil shells until almost done; drain. Brown hamburger; drain. Mix mushrooms, onions, garlic, shredded cheese, eggs and Ricotta. Sprinkle Parmesan (to your taste). Pour spaghetti sauce in a 9 x 13 (or bigger) pan. Stuff mixture in shells, then cover with Mozzarella and sprinkle Parmesan on top. Dish is ready when the cheese is melted and sauce is bubbling over cheese.
Sprinkle on top of sweet potatoes. Bake at 350° for 30 minutes.
Combine butter and water. Bring to a boil. Add flour and stir. Will form into a ball. Remove from burner. Add one egg at a time and mix well. Drop 1/2 tsp. to 1 tsp. on cookie sheet. Bake at 400 degrees for 20 - 25 minutes or until golden brown.
Cream butter and brown sugar together. Add eggs and vanilla and beat until well mixed. Add dry ingredients and beat until smooth. Add apples and raisins and stir gently with a strong spoon. Spread batter into a greased 13 x 9-inch pan and bake at 350° for 30 to 35 minutes. Sprinkle with powdered sugar.
Spread cream cheese on a platter. Spread cocktail sauce on cream cheese. Boil shrimp in water and crab boil. Add Tony's seasoning to water. Let cool. Chop in food processor and sprinkle on top of cocktail sauce. Add crabmeat then shallots. Serve with crackers.
Wash mushrooms and remove stems (chop stems). In a skillet, heat 2 tablespoons oil, sausages, chopped stems and garlic. Cook until lightly browned. In a bowl, mix cheese, parsley and bread crumbs. Add mixture in skillet with meat and toss. Fill mushrooms and sprinkle with remaining oil. Put on cookie sheet and bake for 25 minutes in oven preheated to 350°.
Mix bread crumbs, salt, pepper, Parmesan cheese, parsley and garlic well. Dip chicken pieces in butter and then in bread crumb mixture. Place chicken pieces so they do not touch in shallow pan. Sprinkle with remaining butter and crumbs. Bake 1 hour at 375°.
Heat oven to 375°. Oil a loaf pan or 1 1/2-quart casserole. Cook rice in plenty of boiling, salted water 10 to 15 minutes and drain. Chop onion and zucchini. Mince garlic. Heat the oil in a large frying pan and cook onion over medium-low heat until soft. Add zucchini and garlic and cook over low heat for 10 minutes.
Mix together and make a long roll; put in waxed paper. Chill overnight, then cut and put on cookie sheet. Bake 8 to 10 minutes in a 350° oven. Dip in powdered sugar while hot. Let cool, then dip in powdered sugar again.
Place beans in a lightly greased 1 1/2-quart casserole. Sprinkle onion over beans. Arrange stewed tomatoes evenly over onion. Bake, uncovered, at 350° for 30 minutes. Add cheese and bake an additional 5 minutes or until cheese melts. Serve immediately. Yield: 4 servings.
Take remaining cake mix, add and dot over top. Bake 15 to 20 minutes at 325°.
Mix well and pour in unbaked pie shell. Bake 1 hour for 350°.
Mix ingredients thoroughly. Pour into a greased 1-quart baking dish. Bake 40 to 45 minutes. Serves 6 to 8.
Place ground beef in 1 1/2-quart casserole dish. Salt and pepper ground beef. Place a layer of thinly sliced onions over ground beef. Place a layer of thinly sliced potatoes over onions. Salt potatoes. Alternate layers of onions and potatoes. Pour mushroom soup on top. Do not add water. Bake at 350° for 1 to 1 1/4 hours or until potatoes are tender.
Melt caramels and milk in microwave until creamy. (Check often.) Stir pecans in melted caramels. Drop by teaspoon on wax paper and chill. Melt chocolate bark; dip candy in chocolate mixture, using toothpick. Place on wax paper until set.
Divide ingredients in	order to use	food processor; make twice. Have cheese and margarine at room temperature. Mix in food processor: 1	cup flour, 1/2 stick margarine, 8 ounces cheese, 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon red pepper. Process until it makes soft dough. Add whole pecans; process until chopped.
Grease and flour 9 or 10-inch spring-form pan. Heat oven to 350°. In large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles crumbs. Reserve 1 cup of this mixture for topping. To remaining mixture, add baking powder, soda, salt, sour cream, 1 egg and extract. Blend well. Spread batter over bottom and up sides (2 inches) of pan.
For the noodles, mix together eggs, salt and enough flour to make very stiff dough. Roll out very thin and allow to stand in cool place for 3 or 4 hours. Roll up and slice very thin.
Slice the sweet potatoes thin and place in a large skillet (electric skillet works well). Add sugar, margarine and water to cover sweet potatoes about halfway. Add orange juice, if desired. Cover and simmer on low heat until done. Add water as needed.
Cream sugar and shortening. Add 2 eggs, one at a time alternately with flour until all ingredients have been mixed. Preheat oven to 350°. Grease and flour tube pan. Bake 50 minutes at 350°, then increase heat to 400° for remaining ten minutes. Do not open oven during baking time. Let cool in pan 20 minutes. Turn top side up on plate. Extra good cake!
Mix cream cheese in a bowl, then chop meat and green onions. Mix well. Chop olives and mushrooms. Mix together. Chill 1/2 hour. Serve with crackers or raw vegetables.
Brown meat and onion in large skillet. Drain, season with salt and pepper if desired. Add undrained tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer for 10 minutes or until pasta is cooked. Stir in cheese. Garnish with sliced green onions and sour cream if desired.
Mix all ingredients and pour over flank steak; marinate overnight. Grill and slice on the bias for most tender meat.
Beat together the 2 eggs, oil and vanilla. Stir in sugar, flour, baking powder and salt. Drop by spoonful on ungreased cookie sheet. Flatten with glass bottom oiled and dipped in sugar. (I bake without flattening.) Bake at 400° for 8 to 10 minutes.
Slice onions 1/8 inch thick. Sprinkle with sugar and add ice water to cover. Soak for 1 hour. Make batter of flour, salt, water, vegetable oil and beaten egg whites. Drain onion rings and dip into batter. Fry at 375° until brown.
Blend all together and pour into unbaked pie shell. Sprinkle cinnamon on top of filling. Bake 10 minutes at 425°. Reduce to 350° and bake until a knife inserted in middle comes out clean, 30 to 45 minutes or until done. Delicious, tastes like sugar cream pie.
Brown beef with onion and celery until meat loses its red color. Remove excess fat. Put all ingredients in crock-pot on low for 3 to 4 hours.
Wash, peel, core and slice apples. Combine apples and cider in 6-quart pot. Bring to a boil over medium heat. Reduce heat to low. Cover, stirring occasionally. Simmer until apples are tender (approximately 30 to 40 minutes). Puree apples in blender until smooth. Return apple mixture to pot. Add sugar, cinnamon, allspice and cloves. Bring to boil over medium low heat. Cover and cook until thick (approximately 1 hour). Pour into canning jars, leaving 1/4-inch space. Cover jar with lids and deep boil jars for 10 minutes. Cool jars 10 to 12 hours.
Cook macaroni for about 7 minutes and drain. Brown ground beef, salt, pepper and onions and drain. Mix all of the ingredients together. Bake at 350° for 1/2 hour.
Prepare sugar-free vanilla pudding using skim milk. In a glass bowl layer cake, pudding and fruit. Top with low-fat whipping cream, like Cool Whip or Reddi-Wip.
In a small bowl, dissolve gelatin in boiling water and set aside. In a medium bowl, beat cream cheese with electric mixer until smooth. Gradually beat in dissolved gelatin. Fold whipped topping into cheese mixture and spoon into crust. Chill 4 hours or until firm. Serve topped with cherry pie filling.
Boil chicken until done and chop. Mix together 2 cans of mushroom soup, Ro-Tel tomatoes and all other seasonings. Fill each tortilla with mixture, placing a toothpick through each to hold together, then place in a greased 9 x 13 x 2-inch casserole dish. Mix last can of mushroom soup and sour cream together until blended smooth. Spoon over enchiladas. Sprinkle cheese and optional jalapenos over top. Bake at 425° for 20 to 25 minutes until bubbly. Ole!
Combine all ingredients. Cut roast into strips and marinate over night. Dehydrate for 6-9 hours depending on thickness of jerky.
Mix syrup and sugar. Bring to a boil and boil for 1 minute. Add peanut butter and butter. Stir until well mixed. Add cornflakes and mix well. Drop by spoonfuls on wax paper or covered cookie sheet. Serves 36.
Mix together and bake at 325° for 30 minutes. Serve on miniature rye bread.
Arrange chicken pieces on bottom of lightly greased 13 x 9 x 2-inch casserole dish. Top with cheese slices. Combine soup and wine; mix well. Spoon this sauce over chicken. Sprinkle stuffing mix over the mixture. Drizzle with the melted butter. Bake at 325° to 350° for 1 hour and 20 minutes. Yields 8 servings.
Pound steak. Cut into bite size pieces. In skillet, brown steak in shortening. Pour off fat. Add remaining ingredients. Cover; simmer 1 1/2 hours or until tender.
Mix and put into a pie plate. Bake for 5 minutes at 375°.
Mix ingredients, then bake at 350° for about 40 minutes. This pie needs no crust; it makes its own.
Mix first 8 ingredients together. Pour 1 cup cold water over 2 envelopes unflavored gelatin in a medium saucepan. Heat until gelatin is dissolved.
Mix all ingredients with mayonnaise until desired moistness. Good on crackers, as sandwich filling, to fill small cream puffs, pocket or pita bread.
Combine the first 3 ingredients; mix well. Cover and chill at least 1 hour. Shape cheese mixture into a ball; roll in chopped nuts. Cover and chill until ready to serve. Yields one 5-inch ball.
Mix together sugar, milk, cocoa and butter. Bring to boil (full boil) for 1 minute. Take off and add vanilla flavoring and oats. Drop by teaspoonful on waxed paper and let harden.
Mix ingredients in order. Make hole in bread. Tear pieces of the pulled out center into finger size pieces and lay around bread bowl. Fill bread bowl with dip.
Cut slightly cooled potatoes into 1-inch cubes. In a large bowl, combine potatoes, onions and salad dressing, then toss gently. Dust with paprika or black pepper. Garnish with chives and bacon. Serve warm or at room temperature.
Mix all ingredients. Bake at 350° for 1 hour or until firm. Makes a good luncheon dish.
In large skillet, cook sausage, onion and green pepper until meat is browned and vegetables are tender. Drain off all grease.
Sprinkle chicken pieces with garlic powder. Marinate, shaking to coat, with oil for 2 hours or overnight. Drain. Mix together crumbs and Parmesan cheese. Coat chicken with crumb mixture and bake at 350° for 1 hour.
Cook onion in melted butter about 10 minutes. Add celery, salt and pepper. Add chicken stock; cover and cook 10 minutes. Add drained vegetables, water chestnuts and diced chicken; mix well and heat to boiling. Add sauce.
Dissolve yeast in 2/3 cup warm water; add salt, sugar and shortening. Beat in 1 cup flour until smooth. Knead in remaining flour for 5 minutes. Shape into 20 (6-inch) pencil lengths. Place on greased baking sheet. Beat egg and remaining water together. Brush on sticks. Let rise for 1 hour. Bake for 20 minutes at 370°. Yields 20.
Mix sugar, cornstarch and salt. Add beaten egg, water, lemon juice and rind. Cook, stirring constantly, until thick and clear. Add oleo and the food coloring. Will ice 2 layers of plain cake.
Whip egg whites. Add sugar, one tablespoon at a time, and continue to whip until egg whites form peaks. Scald milk and add to egg whites while beating. Add butter or oleo, 1 teaspoon at a time. Then add shortening and vanilla. Beat for a long time until desired consistency.
Mix the first 3 ingredients; press into a 9-inch pie plate. Do not bake.
Cut eggplants in half lengthwise. Place cut side down in shallow baking dish. Add 1/4 cup water. Bake at 350° for 30 minutes. Scoop out eggplant; leave 1/2-inch shell. Chop eggplant; saute with celery, onion and garlic in 1/4 cup oil about 10 minutes. Add rest of ingredients. Spoon into shells. Brush outside rims and top with oil. Bake at 350° for 30 minutes.
Combine first five ingredients in a large saucepan. Stir over low heat until blended. Bring to boil over mod heat, being careful not to mistake air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes. Remove from heat stir in chocolate chips and vanilla until chocolate is melted. Pour into 2 buttered 9 x 9 inch pans and cool. Makes 5 lb. Store at room temp.
Coat casserole dish with Pam. Place broccoli in dish. Mix last 5 ingredients. Pour over broccoli. Top with fine bread crumbs. Bake at 350° for 45 minutes.
Mix all ingredients together and pour into 10 inch greased skillet. Bake at 400° for 30 minutes.
Dissolve jello in hot water. Blend in frozen orange juice. Fold in Cool Whip. Fold in crushed pineapple and Mandarin oranges. Fold in miniature marshmallows and coconut. Chill until firm.
Cook until dry. Then place on buttered cookie sheet. Bake for 15 minutes on 350 degrees. Don't let burn. Take off cookie sheet. Store in dry container.