HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, flour and salt. Add to berries and lemon juice. Add butter. Heat over medium heat until boiling. Boil for about 5 minutes. Pour into pastry-lined pie pan. Place pastry on top and sprinkle lightly with sugar. Bake at 400° for 40 to 50 minutes. I usually double this amount for a 9 x 13-inch pan for cobblers.
Bring 6 cups water to a boil. Add 4 ounces noodles to water. Stir often and boil until tender. Cook and stir ground beef, onion and garlic in a large skillet until beef is brown and onions and garlic are tender. Drain off fat.
Mix first 3 ingredients. Add 7-Up in 3 parts, pouring slowly. Beat with mixer. Do not overbeat. Bake at 350 degrees for 30-35 minutes or until springs back.
Add oil, eggs and milk; beat. Add corn and beat; mix well. Add meal and flour. Beat and add peppers and onions (use just a medium-size onion grated, does not matter). Pour half of mixture in greased pan and sprinkle cheese over it. Add the rest with cheese on top. Cook at 375° for 35 minutes or until done.
Beat together eggs and sugar. Add melted butter and vanilla. Beat well. Stir in flour and pecans. Pour into greased and floured pan. Bake at 350° for 30 minutes.
Preheat oven to 375°. Beat egg whites; add vanilla and salt. Continue beating until fairly firm; add sugar gradually, beating until very stiff. Drop from spoon onto a cookie sheet covered with greased aluminum foil. Put in oven and turn off oven heat immediately. Leave in oven several hours until oven cools thoroughly.
Combine chicken, water and salt in large boiler. Bring to boil and simmer until chicken is tender. Remove chicken from broth reserving 3 cups broth in boiler. Cut up chicken into bite size pieces and set aside. Add potatoes and carrots to broth. Bring to boil. Simmer 10 to 12 minutes. Add chicken, corn, tomato sauce and pepper and simmer 15 minutes or until vegetables are tender. Stir occasionally. Yields 2 quarts.
Saute onion in butter. Add ground meat, salt and pepper. Saute cabbage. In a 2-quart baking dish, place 1/2 cabbage on bottom. Place ground meat mixture on top of cabbage and cover with remaining cabbage. Pour a large can of tomato soup on top. Cover and bake at 350° for 1 hour.
In a shallow glass bowl, combine the orange juice and cornstarch. Stir in chicken. Cover and refrigerate for 2 hours. Drain chicken. In a small bowl, combine broth and soy sauce. Set aside.
Cream butter, sugar and cream cheese until fluffy. Add flavorings; beat well. Add eggs one at a time, stir in flour. Bake for 1 1/2 hours at 325° in tube pan.
Cut six tortillas into 1/2 to 1/4 inch strips. Set aside. Cut remaining tortillas into strips also. Fry these in hot oil until crisp. Set aside.
Prepare potatoes as directed, except no butter. Add all other ingredients; mix gently. Bake at 350° for 30 minutes.
Cut 2 large sweet potatoes in slices. Cook over medium-high heat until soft. Drain and mash (3 cups). Mix all ingredients; pour into baking dish.
Mix dry ingredients well, then add oleo or butter. Mix with fork until crumbly; ready to use. Can be refrigerated for later use.
Cook macaroni; drain. Drain tuna. Hard boil the eggs. Can add more mustard and mayonnaise. Mix everything together. Could be eaten warm but it is better if it sets overnight. You could add other ingredients like onions, etc.
Mix cheeses and onion by hand. Add salt, pepper, 1/2 cup parsley and 1/2 cup pecans. Shape into a ball. Roll the ball in remaining parsley and pecans. Makes 3 nice sized cheese balls.
Spread cheese across bottom of pan. Spread chili on top of cheese; top with shredded cheese. Bake at 400° for 20 minutes. A hit every time!
Stir sugar, flour, eggs and salt until well mixed. Use double boiler. Add mixture to scalded milk. Keep water boiling hot. Stir until custard coats spoon. Strain and add vanilla. Cool. This is a drinking custard.
Brown ground beef; drain well. Add taco seasoning mix packet. Add refried beans. Spread in 9-inch square pan. mix sour cream and green taco salsa. Spread on top of meat bean mixture. Top with shredded taco cheese. Bake 25 minutes at 350° until cheese melts. Serve with nacho chips.
Cook 1 cup sugar, whipping cream and brown sugar very, very slowly in a heavy aluminum pan for about 1/2 hour. Add butter. Cool and beat to a pudding consistency. Spread 1/2 mixture on roll dough after shaping in a 9 1/2 to 11-inch pan. Sprinkle with sugar and cinnamon. Let rise. Bake at 375° for about 20 minutes. Spread remaining cream mixture on warm kuchen.
Brown hamburger and onion in pan and drain. Add taco seasoning and follow directions on package. Place in bottom of dish. Layer as follows: Layer 2, 1 can refried beans; Layer 3, salsa and Layer 4, grated cheese. Heat all in oven until cheese melts. Top with lettuce, tomatoes, sour cream and peppers. Serve with chips.
Beat sugar, shortening, vanilla and eggs together. Add all the other ingredients and mix well. Refrigerate overnight before frying.
Prepare Jell-O as usual, except add the frozen strawberries instead of cold water. Chill until almost set. Beat until foamy. Fold in Cool Whip. Cut cake into bite-size pieces and add to Jell-O mixture. Place in a 9 x 13-inch pan. Chill. Serve with whipped cream.
In blender, blend yogurt and Ricotta cheese until smooth. Combine eggs, sugar and flour until smooth and add to blended cheese mixture; blend. Add vanilla and salt; blend. Add juice and peel; blend. Pour into greased 8-inch spring-form pan. Bake at 350° for 1 hour.
Mix sugar, water and syrup and cook until it threads when poured from a spoon. Pour mixture over beaten egg whites and beat until stiff	and cool. Add powdered sugar until mixture is thick.
Preheat oven to 350°. Put butter in 13 x 9 x 2-inch pan. Heat in oven until melted. Sprinkle graham cracker crumbs evenly over butter; press down with fork. Layer 1 cup of peanut butter chips over crumbs; sprinkle coconut over chips. Layer remaining 2/3 cup peanut butter chips over coconut. Drizzle sweet milk evenly over top. Bake 20 minutes. Microwave on High the shortening and chocolate chips for 1 minute. Stir. Continue until chips are melted and mixture. Cool completely. Cut into bars.
Cream butter, sugar and then beaten egg yolk. Sprinkle 1 cup flour over the fruit and nuts. Add spices and salt to remaining flour. Combine butter, fruit and flour. Add vanilla and baking soda. Beat egg whites until stiff and fold in. Drop by teaspoon on greased cookie sheet and bake at 350° for 10 to 15 minutes.
Grease and flour 9 x 13-inch pan. Make a crust of the cake mix, margarine and 1 egg. Press in pan. Combine cream cheese, 2 eggs and sugar with a mixer. Mix until smooth and pour over crust. Bake at 325° for 40 minutes. Sprinkle with confectioners sugar after baking. Cut into squares.
Cook noodles in boiling, salted water until almost done; drain. Place in a mixing bowl with butter; toss to coat. In a separate bowl, beat eggs, milk and sugar until well blended. Combine with noodles. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 350° for about 35 minutes or until puffy and noodles begin to brown at edges. Cut into squares and serve hot or cold with fruit preserves. Yields 12 servings.
Put flour in mixing bowl. Slowly add whipping cream. Mix until it forms a dough. Pat out. Additional flour may be added if dough becomes too sticky. Cut out biscuits. This makes 10 to 12 biscuits. Bake at 375° until done.
Broil and season chicken breasts. In a skillet, combine stewed tomatoes, celery, green bell peppers and Cajun spices. Simmer while chicken is cooking. When chicken is done, put into tomato sauce and simmer while preparing the rice. When rice is done, serve chicken and tomatoes over the rice.
Cream butter and sugar. Add eggs; beat well. Add remaining ingredients. Bake in greased pan for 1 hour at 350°.
Pour over vegetables and mix to cover. Chill for at least one hour. Before serving, crush 6 strips of crisp bacon and 1/4 cup sunflower seeds- optional- over top.
Mix together and serve with fruit. Keeps well in refrigerator. Also freezes well. Thaw in fridge.
Prepare cake mix according to directions. Fill cones 3/4 full with batter. Place filled cups upright in 9 x 13-inch pan. Bake 15 to 20 minutes at 350° (test with toothpick). Frost generously when cooled and put sprinkles on.
Bake brownies in round cake pan according to the cake version of package directions. When cool, cover with cherry pie filling. Pipe edges with Cool Whip. Keep refrigerated.
Melt butter. Add cocoa, sugar and milk and bring to a boil for 1 minute. Then remove from heat and add vanilla, nuts, oats and peanut butter. Mix well and drop by spoon on wax paper. Yield: 2 dozen.
Mix together flour, Crisco, salt and sugar until crumbly. Beat water, egg and vinegar and add to flour mixture. Makes 7 to 8 pie crusts.
Spray a 13 x 9-inch baking pan with no-stick spray. Cream the butter and sugar. Add eggs and combine. Add the bran and buttermilk and sift in the flour, soda and salt. Stir just until well mixed. Stir in nuts and fruit. Bake until edges are lightly browned, about 20 minutes. Test with clean straw to make sure center is done. Cool completely in the pan on a wire rack. Cut into bars and wrap each bar in foil, for carrying on hikes. These travel well if treated with some care (don't put them on the bottom of your pack). They keep well but should be frozen if made far in advance.
Melt butter in an 8-inch square baking pan. Mix together flour, baking powder, sugar and milk. Pour over butter, but do not mix. On top of batter, pour prepared fruit pie filling. Bake at 350° for about 45 minutes.
Cook bacon in large skillet until crisp; remove bacon, reserving 3 tablespoons of drippings in skillet. Crumble bacon and set aside. Add mushrooms and onion to drippings in skillet. Saute until onion is tender. Add beans and pepper, cooking until thoroughly heated. Place in serving dish and top with crumbled bacon.
In ungreased 8-inch square pan, mix flour, sugar, 1/2 cup cocoa, baking powder and salt. Mix milk and oil. Add into flour mixture. Mix will look stiff. Mix brown sugar, 1/4 cup cocoa and chocolate chips. Sprinkle over batter. Mix vanilla and hot water. Pour over all of the mixture. Bake at 350° for 35 minutes. When done, will look like brownies. Serve warm with whipped cream.
In bowl, combine all ingredients, except for dough, which you need to unroll and separate into 4 rectangles. Spread approximately 1/4 cup shrimp mixture on rectangles. Starting at short end, roll up like a jelly roll. Cut the rolls in 10 pieces and place them on a greased baking sheet, flat side down. Bake at 375° for 10 to 12 minutes or until golden brown. Serve hot. Makes 40 pieces.
Mix ground beef, bread and milk; set aside. In blender, mix egg, onion, parsley, salt and pepper. Mix this with beef mixture. Roll into 30 balls. Roll in flour and brown in 2 tablespoons oil. Drain, then add tomato juice, water, celery, carrots and Worcestershire sauce. Simmer; pour over meat balls and simmer 45 minutes.
Mix all ingredients well. Pour into greased 10-inch spring-form pan. Bake at 325° for 1 hour. Chill several hours or overnight.
Brown sausage and drain. Mix eggs and milk. Add bread, cheese and sausage. Pour into 8 x 11-inch glass pan (lightly greased) and refrigerate overnight. Bake at 350° for 45 minutes. Let stand a few minutes to cool. Serves 8 to 10.
Stir together all ingredients until blended. Spoon into a 1-quart shallow casserole dish or 8 ovenproof shells. Bake at 350° for 30 minutes or until lightly brown.
Cook broccoli; drain. Saute onion and celery in butter. Add soup and cheese. Cook until cheese melts. Add mushrooms and cooked broccoli. Put in casserole dish. Bake at 325° or until cheese bubbles.
Cook oleo and sugar for 2 minutes until it forms. Pour over graham crackers with nuts on top. Use a cookie sheet with sides. Bake at 325° for 10 to 15 minutes.
Cream butter and sugar. Add vanilla, then flour and pecans. Mix well. Roll into small balls. Bake 30 to 40 minutes on cookie sheet in 300° oven. Roll in powdered sugar.
Up to 3 days ahead: Squeeze enough juice from lemons to equal 3 tablespoons; cut remaining lemons into 1/4-inch thick slices. Set lemon slices aside. Tie 1 tablespoon cloves in cheesecloth to make a spice bag. In 3-quart saucepan over high heat, heat spice bag, lemon juice, sugar, cinnamon sticks, bay leaves, kumquats and 5 cups water to boiling. Reduce heat to low; cover and simmer 10 minutes. Pour spice-syrup mixture into large bowl; discard spice bag.
Wash beans. Place in pressure cooker with water and cook about 35 minutes until soft but not mushy. Do not salt or season while cooking beans under pressure as this changes flavor. Saute onions in the bacon fat until almost brown and then add garlic. Pour cooked beans on top of this mixture and simmer for 30 minutes. Add hot chili pepper and salt. Makes 8 servings.
Soften butter and cheese together. Sift flour, salt and red pepper together. Combine mixture and work until very smooth. Divide in half and roll on floured surface. Roll out very thin and cut in long strips, approximately 1/2 x 2 1/2-inches. Bake at 350° for 10 to 15 minutes. Yields 3 to 4 dozen.
Cook noodles; drain and rinse. Put half in layer in 1 1/2-quart buttered casserole dish. Crumble drained tuna fish evenly over this layer. Cover with remaining noodles. Pour soup over this layer. Top with crumbled potato chips. Dot with the butter. Pour sherry over the top. Do not cover. Bake in a 350° oven for 35 to 40 minutes until bubbly and golden brown.
Mix contents of vegetable/seasoning packet, water and butter in small boiler. Heat until margarine is melted; pour into 12x8 inch baking dish. Stir in stuffing crumbs and 1/2 of salsa. Place chicken over stuffing. Pour remaining salsa over chicken. Cover with foil.
Combine first 6 ingredients in saucepan. Stir in milk gradually. Cook until thick, stirring constantly. Pour into pie shell. Cook until serving time.
Toss shredded cabbage and mixture of remaining ingredients with Eggless Mayonnaise or Thousand Island Dressing*.
Preheat oven to 500°. Dip tortillas in water. Shake off excess water. Cut into wedges. Bake 3 minutes. Turn. Bake 2 more minutes. Decrease oven to 400°. Place beans in colander and rinse with water until water runs clear. Place beans and chili powder in bowl and mash. Spread into pie pan. Cover with salsa and top with cheese. Bake 20 minutes.
Melt margarine in saucepan; blend in flour. Add milk gradually and cook about 3 minutes, stirring until a thick sauce is formed. Add the salmon, 1 egg and 1 cup bread crumbs. Mix and add salt. Mix thoroughly. Pour onto a platter and let cool. Chill in refrigerator for 1 hour or longer. Shape into desired shapes. Heat to medium-high heat a skillet half full of oil. Beat other egg in bowl. Spread remaining bread crumbs on platter. Dip each first in egg, then in bread crumbs. Fry until brown. Drain and serve.
Mix the crushed crackers, butter and 1/2 cup powdered sugar and spread in cake pan.
Dissolve jello in boiling liquid of mango juice and water. Set aside. Put drained mangos and cream cheese into blender and blend until creamy. Add to jello mixture and stir in lime juice. Pour into ring mold, individual molds or oblong pan. Chill 4 to 6 hours or overnight. Serve on bed of lettuce and top with any or all of sour cream, brown sugar and coconut.
Melt margarine; stir in dressing mix. Use 1/2 of this mixture to line casserole. Mix all other ingredients and pour into lined casserole. Sprinkle remaining mixture on top. Bake at 350° for 30 minutes.
Mix flour and sugar; pour over pineapple. Top with cheese. Crush crackers and place on top. Bake at 325° until bubbly (20 minutes).
Soften cream cheese to room temperature. Add all other ingredients. Shape into ball. Roll in nuts and chill.
Blend well; roll into 3 rolls. Wrap in waxed paper; place in refrigerator overnight. Slice thin. Bake in a 300° oven.
Combine first 4 ingredients in a small bowl; stir well and set aside. Combine sugar and oil or applesauce in a medium mixing bowl; beat at medium speed (electric mixer) 2 minutes or until well blended. Add egg. Beat until light and lemon colored.
Bring water, carrots and butter to a boil in saucepan. Stir in Stove Top mix; cover. Remove from heat. Let stand for 5 minutes. Place chicken in greased baking dish. Top with stuffing. Mix sour cream and cheese; spoon over stuffing. Bake at 375° for 25 minutes.
Bake cake as directed. Mix pudding as directed. Crumble 1/2 of cake into bottom of punch bowl. Spread 1/2 of pudding over top of cake. Spread 1/2 of pineapple (drained) over pudding. Spread 1/2 of cherry pie filling over pineapple. Spread 1/2 Cool Whip over cherry pie filling. Sprinkle 1/2 of coconut over Cool Whip. Sprinkle 1/2 pecans over coconut and then start all over again.
Heat soup and cream cheese until blended. Combine 1/4 liquid saved from shrimp with the gelatine. Combine all ingredients. Put in greased mold. Refrigerate. Can be frozen. Unmold. Serve with crackers.
Wrap each chicken breast with a slice of bacon, then the chipped beef. Secure with a toothpick. Put in casserole dish. Mix soup and sour cream. Pour over chicken. Bake 4 hours at 250°. (Cover casserole for first 2 hours of cooking.) This can be made ahead and frozen. Serves 8.
Put mayonnaise in bowl; cut green onion and dice. Add to mayonnaise along with parsley and quartered lemon. Add to mixture. Add pickles and pimento pieces. Put into blender and cover; blend 1 to 2 minutes. Should be of a coarse consistency. Serve with all varieties of fish and seafood. Yields 1 1/4 cups.
Saute leeks and onion in 2-quart pot in margarine for 10 minutes. Add 2 cups broth and shredded potatoes. Cook for 30 minutes. Remove 1/2 and puree. Return to other 1/2 and add cream and chicken stock (more if too thick). Serve and sprinkle with parsley and bacon bits.
Prepare macaroni as directed on package. Add remaining ingredients; mix well. Heat thoroughly, stirring occasionally. Yields 6 servings.
In a large bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks. Add to mixture, along with milk. Add lemon peel; mix well. Add lemon juice. In another bowl, beat egg whites until stiff; slowly add remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2-quart baking dish. Place in a shallow pan of hot water. Bake at 350° for 55 to 60 minutes or until lightly browned. Serve with confectioners sugar dusting. Yield: 6 to 8 servings.
Heat oil in large nonstick skillet. Add zucchini and half of garlic. Saute until zucchini is softened, about 10 minutes. Add remaining garlic, salt and pepper flakes to zucchini mixture. Let cool to room temperature. To serve, sprinkle the zucchini with vinegar.
Dressing: Mix oil, vinegar, sugar, salt and pepper with the seasonings packet. Let stand several hours.
Combine first 5 ingredients. Shape into 1-inch balls. Cook over low heat until brown on all sides. Drain on paper towels. Combine flour, salt, paprika and cheese. Cut in margarine with pastry blender. It will be dry. Mix with hands until dough is smooth. Shape dough around the cooked sausage ball. Place on greased baking sheet. Bake at 350° for 15 to 20 minutes. May be frozen before cooking. Yields 4 dozen balls.
Scrub carrots. Slice	and boil in salted water for 10 minutes. Add onion and	bell pepper. Meanwhile, combine tomato sauce, vinegar, salad oil and sugar in saucepan. Bring to a boil. Add Tabasco sauce. Pour over carrots and refrigerate.
Place chicken in 9 x 13-inch dish. Mix soup, broth and vegetables. Bring to boil. Pour over chicken. Mix melted margarine, flour, buttermilk, salt and pepper. Pour over mixture. Bake about 30 to 35 minutes at 350°.
Cream sugars with shortenings. Add eggs and increase speed of mixer to high. Beat until mixture turns lighter color brown. Add vanilla. Add flour/baking soda/salt and mix. Add chocolate chips. Spoon onto cookie sheet, leaving plenty of space to spread. Bake at 350 degrees for about 12 minutes. Should look slightly shiny and undercooked when you remove from oven to maintain the chewy texture when cooled.
Cream together sugar and shortening. Beat in eggs; stir in apples. In another bowl stir together flour, salt and soda. Add to creamed mixture and stir well. Stir in nuts, milk and vanilla. Pour batter in greased loaf pan. Sprinkle with sugar-cinnamon mixture. Bake at 350° for 1 hour or until a toothpick inserted comes out clean. Cool before slicing.
Chop tomatoes, onions and peppers; cover with salt. Let stand overnight. Drain. Add red peppers, vinegar, spices and sugar. Cook 40 minutes. Put into jars and seal tops.
Mix mayonnaise and sour cream together. Stir in the seasonings (crush to make finer). Mix thoroughly. Chill. Makes 2 cups.
Saute beef, celery, onion, green pepper and garlic in large skillet until vegetables are tender; drain. Add tomato paste, water, monosodium glutamate, salt and paprika. Reserve 1 cup for biscuits. Add pork and beans and chickpeas or lima beans. Simmer while preparing biscuits.
Beat together sugar and eggs. Melt butter and cocoa. Add to sugar and eggs. Add remaining ingredients. Bake at 350° for 30 minutes in 9 x 13 x 2-inch pan.
Cream margarine and sugar. Add eggs and beat for 30 seconds. Add milk. Stir in coconut and pecans. Add crushed vanilla wafers. Cook in a 2-pound loaf pan or tube pan at 300° for 1 hour and 15 minutes.
Mix yeast, water and sugar with water and flour in a glass jar. Cover with a cloth and fasten with a rubber band. Keep at room temperature for 5 days. It should be foamy and have a yeasty aroma. Feed and store in refrigerator.
Sprinkle chicken with lemon juice, lemon-pepper seasoning and salt. Chill several hours. Add celery, grapes or cherries, chopped eggs, mayonnaise and almonds; toss lightly. Season salad with salt to taste. Serve in lettuce lined bowl. Serves 4 to 5.
Beat eggs in casserole dish. Add remaining ingredients and mix well. Bake at 375° for 50 to 55 minutes until done. Makes 6 servings.
Seasons hens with salt and pepper, in and out. In small pan, cook onion and rice in butter 5 to 10 minutes, stirring frequently. After cooking, add water, bouillon cube, lemon juice and salt to rice. Reduce heat. Cook slowly 20 to 25 minutes until liquid is absorbed and rice is fluffy. Stir in mushrooms. Stuff birds with rice. Place breast up in shallow pan. Brush with margarine. Place in 400° oven, covered, for 30 minutes. Uncover; roast 1 hour longer. When done, leg will twist easily. During last 15 minutes, brush with margarine.
Precook broccoli; drain and cool. Melt margarine and mix with stuffing; set aside. Mix onion soup, cream of chicken soup and sour cream. Fold in cooled broccoli. Spread 1/2 of stuffing on bottom of casserole pan. Add broccoli mixture. Spread remaining 1/2 of stuffing on top. Cover and bake for 40 minutes at 350°. Uncover and bake an additional 15 minutes.
Blend avocados with lemon juice, salt and pepper (a blender or a hand mixer works very well); set aside. Combine sour cream, mayonnaise and taco mix; set aside.
Brown and drain ground chuck. In large pot, combine all ingredients; bring to a boil and simmer.
Preheat oven to 450°. Place garlic, butter and water in small saucepan; simmer until water evaporates and garlic is tender. Strain butter; mash soft garlic through very fine strainer. Toss potatoes in garlic butter; place in single layer in large baking dish. Bake for 25 minutes, turning potatoes occasionally, until they are tender and browned. Remove potatoes from baking dish with slotted spoon. Season with salt and pepper before serving.
Brown sausage in skillet, stirring until crumbly; drain. Cool to room temperature. Combine sausage, cheese, biscuit mix and water in bowl; mix well. Shape into 1-inch balls; place 2 inches apart on baking sheet. Bake at 375° for 12 to 15 minutes or until brown.
Pour water over raisins and let set all night. Be sure the raisins are the sticky kind. Add soda to raisins. Pour water off and later add it to mixture. Add raisins to butter and sugar. Mix all ingredients. Bake at 375° for 30 minutes. then change to 250° for 30 minutes.
Mix beef, broth and baby food and cool. Mix minced onion and hot water and let set for awhile until onions are soft. Make small hamburger. When you flip over, put a little onion on bottom. Cut wiener buns in half.