HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients into mixing bowl. Cut in fat and add water to hold together. Roll dough thin and cut into small squares. Fry in deep, hot lard about 400°. This bread will puff like a little pillow. Fill with honey or roll in cinnamon and sugar or powdered sugar. A nice dessert.
Peel potatoes and slice 1/4-inch thick slices, onion also. Cook. Butter glass dish. Put half potatoes in dish. Cover with cheese and pats of butter. Put other half of potatoes in. Cover with cheese and butter. Pour in milk. Melt cheese. Serve warm.
Combine Punch and lemonade; just before serving, add Sprite or Seven-Up. Serve over ice. Makes approximately 30 servings.
Heat oil at medium-high heat in 12-inch saute pan or wok for 2 minutes. Add vegetables, tossing and stirring gently for about 5 minutes. Vegetables should be crisp and tender. Add soy sauce and salt; toss to mix. Sprinkle sesame seed over top (optional). Yields 4 servings.
Pound chicken breasts to 1/4-inch thickness. Combine bread crumbs, salt and pepper. Dip chicken in egg. Coat with bread crumbs. Place chicken on a baking sheet. Cool and chill for 10 minutes. Saute chicken in olive oil over medium-low heat 5 minutes on each side or until golden brown. Remove chicken from skillet. Place in a 12 x 8 x 2-inch baking dish. Spoon spaghetti sauce on chicken. Sprinkle with Parmesan cheese. Bake at 350° for 15 minutes. Top with Parmesan cheese and bake an additional minutes or until cheese melts and sauce is bubbly.
Saute mushrooms in 1 tablespoon butter and set aside. In same pan add 4 tablespoons butter, flour, salt and pepper. Cook and stir until sauce is bubbly. Add milk; cook and stir until sauce boils for one minute. Add wine (I like dry vermouth best), chicken, spaghetti and mushrooms. Spoon into lightly greased 9-inch casserole dish. Sprinkle with Parmesan cheese, then bread crumbs. Bake at 425° until hot through and crumbs are toasted golden brown. Serves 4 to 6.
Mix milk and lemon juice; add Cool Whip and mix. Add chopped oranges and nuts.	Pour into graham cracker crust and chill until firm.
In a large pan, preferably copper, mix sugar, eggs, salt and vanilla bean. Over very low heat, gently beat the ingredients with a whisk. This process can be done in a double boiler. When the mixture begins to foam and rise well up in pan, remove from heat and continue whisking until the mixture is cold. Remove vanilla bean. Continue beating, gradually adding flour via a sifter. Whisk in softened butter.
Cover raisins with boiling water. Let stand 5 minutes. Drain well. Beat together butter, peanut butter and sugar. Beat in eggs and vanilla. Resift flour with salt, cinnamon and soda. Blend into butter mixture. Mix in oats and raisins. Drop by rounded teaspoonfuls onto greased baking sheets. Flatten slightly. Bake at 375° for 10 to 12 minutes, until browned. Remove to racks to cool. Makes 3 1/2 dozen.
Combine water, butter and cocoa in sauce pan and bring to boil. Combine sugar and flour in large bowl. Pour hot cocoa mixture over sugar and flour. Add eggs, baking soda, milk and salt. Blend well. Pour into greased and floured cookie sheet. Add nuts if desired.
Drain liquid from the asparagus and the mushrooms and place in a boiler. Add enough butter, milk and flour to this liquid to make a white sauce. Add garlic that has been put through a garlic press to the white sauce. Place the asparagus in a casserole. Add mushrooms, eggs, cracker crumbs and grated cheese. Pour sauce on it and stir. Cover the top with cracker crumbs and bake in a 350° oven for about 30 minutes.
Bake at 250° for 5 hours in iron skillet or Dutch oven. Cover dish.
Brown meat; drain. Mix in all other ingredients with meat in skillet. (If you wish to use Minute rice instead, put it in dry and it will cook with the sauce.)
Mix the cream cheese and mayonnaise, then squeeze the half of lemon twice into the bowl. Dice cucumber to desired size into the mixture. Stir and spread on your favorite bread.
Peel and seed cucumbers. Slice 1/4-inch thick or cut in strips. Soak in 1 cup lime and 1 gallon water for 24 hours. Wash. Soak in ice water for 3 hours. Drain. Mix 1 cup vinegar, food coloring and alum with enough water to cover. Pour over cucumbers and simmer for 2 hours. Pour off.	Bring to boil 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and Red Hot candy. Boil until candy is melted. Pour over cucumbers and let stand 24 hours. After 24 hours, pour the liquid into a boiler and bring to a boil. Pack cucumbers into jars. Pour hot mixture over and seal.
Whip cream cheese and spread onto pie plate. Pour picante sauce over it; dip in chips.
Cook ground beef until browned. Drain off excess fat. Add onion, garlic and peppers. Cook until tender. Stir in remaining ingredients. Cover and simmer for 20 to 25 minutes. Serve as a filling in corn or flour tortillas that have been warmed on a grill or in the microwave. Serve with hot sauce. Especially good with frijoles (beans).
Preheat oven to 350°. Place condensed milk and eggs into bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into crust. Bake pie for 15 minutes. Cool completely and freeze. Serve chilled for best results. Can be baked and frozen for 2 weeks before serving.
Sift together all dry ingredients into bowl. Add shortening and mix. Add all milk and eggs. Roll very thin in circle, about 6 inches in diameter. Put any kind of fruit on dough. Wet edges of dough and fold over; crimp with fork. Cook in hot, deep fat. Makes about 30 pies.
Mix sugar, flour and salt; add to beaten eggs, butter, buttermilk and vanilla. Bake in unbaked pie shells on a cookie sheet for 1 hour at 350°. Makes 2 pies.
Grind cucumbers, onions and peppers and let stand in colander 1 hour. Cook all other ingredients together for 20 minutes. Then mix with cucumbers, onions and peppers. Put in jars. Cold pack for 20 minutes.
Cream together butter, oil, flavoring, egg and sugar. Sift flour, soda and salt together. Combine ingredients together. Drop by teaspoon and flatten with glass dipped in sugar. Bake at 400°.
Mix cracker crumbs with 1 stick butter, eggs and powdered sugar. Pour over crumbs. Slice bananas over mixture. Top with pineapple. Cover with Cool Whip. Top with pecans and cherries. (Let set 12 hours before serving.)
In large skillet, melt margarine over low heat. Add onions; cook and stir 2 to 3 minutes or until tender-crisp. Stir in mayonnaise, vinegar, sugar, salt and pepper. Add potatoes, cook stirring constantly, 2 minutes or until hot. (Do not boil!) Sprinkle with parsley and bacon.
Break up cake in a 9 x 12-inch pan. Make jello (leaving out 1 cup cold water). Stir in thawed strawberries. Pour on cake and place in refrigerator until cake absorbs the jello. Make pudding in refrigerator until cool, then top the cake. Now top with Cool Whip. Keep refrigerated and covered.
Spray Dutch oven with cooking spray and place over medium heat until hot. Add onion, chiles and garlic; cook until onion is tender. Add water, tomato juice, tomato, bouillon cube, cumin, chili powder, Worcestershire sauce, pepper and hot sauce; stir well. Bring to a boil, cover, reduce heat and simmer 1 hour. Add tortillas, cover and simmer 10 minutes. Ladle soup into bowls, sprinkle 1 tablespoon cheese over each. Garnish with cilantro sprig. Contains 89 calories per cup.
Preheat oven to 450°. Put margarine in a square baking pan and melt while heating oven. Put all other ingredients, except cinnamon sugar, into a bowl. Mix with a wire whisk or mixer. Pour into baking pan with melted margarine. Sprinkle top with cinnamon sugar. Bake 25 to 30 minutes.
Beat egg whites with salt until they form soft peaks. Add sugar, one tablespoon at a time, beating until smooth and glossy. Add syrup, a little at a time and beat after each addition until frosting holds firm peaks. Fold in vanilla.
Place meat in 2-quart casserole. Add vegetables and sprinkle salt, flour and soy sauce over all. Pour tomatoes on top and cover. Bake 2 1/2 hours at 350°.
Mix together and beat hard. Heat a skillet at about medium heat. Put 2 tablespoons oil in skillet. Pour batter into skillet. Make whatever size. Cover with lid. When bottom side is done, flip. Makes 4 to 8 pancakes, depends on size.
Boil potatoes and eggs as usual. Allow potatoes to cool, then peel and cut into small pieces. Add chopped eggs. Mix in a bowl with the celery, onions, vinegar and mayonnaise. Place in refrigerator to chill.
Cook spaghetti according to package; drain and rinse with cold water. Set aside. Combine lettuce, onion, ham, Cheddar cheese, pickles, green peppers, radishes, celery and carrots. Mix well. Stir in spaghetti, then combine mayonnaise, mustard, lemon juice, sugar, salt and pepper. Pour over spaghetti and toss to coat. Serve on lettuce if desired.
Mix together first 5 ingredients; spread on pie pan. Pour chili sauce over cream cheese mixture. Mix together remaining ingredients and put on top.
Boil chicken breasts; drain and set aside when done. Mix together mayonnaise, cream of chicken soup and lemon juice. In casserole dish, layer broccoli spears (thawed) and cooked chicken breasts. Pour mixture over chicken. Sprinkle cheese and bread crumbs on top of casserole. Layer butter over the topping. Bake at 350° for 35 minutes.
Mix well. Bake in bread pan for 1 hour, or until done, at 350°.
Peel potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in baking dish, fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven and sprinkle with cheese. Bake for another 10 minutes or until lightly browned.
Cut up, fry and drain the bacon. Brown ground beef with the onion. Drain three cans of beans. Mix all ingredients together. Bake at 350° for 45 minutes.
Heat cream over medium low heat in a deep saute pan. Add butter and whisk gently to melt. Stir in cheese. Season with pepper.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together butter, soup, cheese, sour cream and onion. Top with crushed cornflakes and drizzle melted butter over casserole. Bake, uncovered, at 350° for 45 minutes.
Thaw spinach; drain and squeeze real dry. Chop green onions into spinach mixture; stir this mixture into softened cream cheese. Saute sliced mushrooms in butter until all moisture has evaporated and mushrooms have softened. Pour this mushroom mixture into spinach-onion/cream mixture; stir until well mixed. This is your stuffing.
Butter a 9-inch casserole dish. Cut up apples in bottom. Sprinkle 1/3 cup sugar over apples. Spread cranberry sauce over sugar. Melt the butter. Add oatmeal, flour, brown sugar and nuts. Put this on top. Bake at 350° for 1 hour.
Coat pan with butter. Put vegetables on bottom. Grate cheese and put over vegetables. Mix milk, flour and eggs. Pour over vegetables. Bake at 350° for 45 to 60 minutes until brown. Let cool for 15 minutes before cutting and serving.
Heat brown sugar, vinegar, water, salt, pepper and caraway seeds in bacon drippings. Add cabbage and apples stirring to coat. Add crumbled bacon. Cover and cook over medium low heat, stirring occasionally. For crisper cabbage, cook 15 minutes. For tender cabbage cook 30 minutes.
In bowl, dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set by placing bowl into a larger bowl of ice water, or chill in refrigerator. Pour half of the gelatin mixture into a 6 1/2-cup ring mold. Chill until almost firm. Let the remaining jello stand at room temperature. In small bowl, stir sour cream until smooth; spread evenly over the almost firm jello in mold. Gently spoon remaining jello on top of the sour cream layer. Chill until firm. Unmold onto serving plate. Makes 12 servings.
Mix pineapple juice, cream of coconut and ginger ale well. Add vanilla ice cream. Stir slightly and serve. Good at holidays.
Bring water, potatoes, pepper and bouillon cubes to boil. Add bag of frozen veggies and bring to a boil. Add Velveeta cheese and chicken soup. Add salt to taste. Simmer.
In an 8-cup measuring bowl, microwave 2 1/2 cups water on High for 8 minutes or until boiling. Add pasta and cook on High 5 to 6 minutes or until tender. Drain and set aside.
Dissolve jello in 3 separate bowls using 3/4 cup hot water in each bowl and 3/4 cup of cold water. Set in refrigerator until very thick. Beat each bowl of jello. Add one Cool Whip to each bowl and whip with electric beater until frothy. Place in layers in Bundt pan which has been sprayed with Pam. Set 3 hours before serving. Put raspberry on top, lemon in middle and lime on bottom.
Combine concentrated orange juice and water in punch bowl. Mix well. Add ice cubes. Add ginger ale. Float strawberries in punch. Garnish with mint leaves if desired.
Mix soup and chicken broth. Add Veg-All. Put in greased baking dish. Add eggs and chicken. For the crust, mix milk, butter and flour. Pour over top of mixture. Bake at 450° for 30 to 45 minutes until brown.
Salt and pepper Tri-Tip and barbecue until rare. When meat cools, slice thin. Place in bottom of 9 x 13-inch baking dish. Heat all 3 cans of soup in saucepan until smooth. Pour over sliced meat. Cover tightly with foil. Bake at 300° for 1 1/2 to 2 hours. Delicious.
Heat oven to 400°. Stir cut margarine into hot water in bowl until melted. Add stuffing crumbs, red pepper and egg; stir until moistened. Spoon stuffing on chicken and roll tightly. Secure with toothpicks. Place in greased pan and bake 45 minutes or until cooked through. Heat soup, water and dill. Serve over chicken.
Cook chicken and vegetables until chicken is done, 45 minutes. Bone chicken, but leave in big pieces. To liquid, add noodles and cook to package directions.
Mix dry ingredients, then add eggs and milk and mix with beater. Slowly add coffee and beat until well mixed. Batter will be very thin. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until toothpick comes out clean.
Sprinkle coconut and chopped nuts on bottom of greased pan. Prepare cake mix as directed; pour over coconut and nuts. Combine cream cheese, margarine and sugar; stir in vanilla. Drop last mixture by teaspoonfuls all over top of cake. (This will just about cover the cake.) Bake at 350° for 50 to 55 minutes in 13 x 9-inch pan.
Preheat oven to 300°. In large bowl, mix 4 cups rice and all six cans of soup. Pour into a large deep pan or two small ones. Spread evenly. Place pieces of chicken separately on top of rice. Drizzle melted butter over chicken. Sprinkle with paprika. Bake 2 hours at 300°. Serves 4 to 6.
Combine ingredients in saucepan; heat well. Brush or spray over chicken every 5 to 10 minutes while grilling.
Cook pasta as directed on package. Drain. Cut broccoli flowerets from stems and pour boiling water over flowerets in a colander. Drain well. Combine broccoli, crab meat, carrots, celery, and green pepper in a large bowl and mix well. Combine oil and vinegar in small bowl. Add seasonings, mix well. Season with salt and pepper to taste. Pour over pasta and chill until serving time. Yield: 8 servings.
Cook Rice-A-Roni according to directions. Brown sausage and vegetables until vegetables are tender. Mash cooked and drained squash. Combine all ingredients except for 1 cup of the grated cheese. Pour into a large casserole dish and bake at 350° for about 20 minutes. Remove from oven and top with the remaining cheese. Return to oven for about 5 minutes more or until cheese is melted.
Tear bread and place in greased casserole. Brown sausage and drain. Sprinkle over bread. Beat eggs, milk, Cheddar and mustard. Pour over sausage. Cover and refrigerate overnight. Bake, uncovered, 45 minutes at 350°.
Mix ingredients in a double boiler until melted. Drop by tablespoonfuls on wax paper. Shape into nest shapes. Let set until cool. Fill with jelly beans. Kids love them.
Cook chopped green pepper and onion in butter until soft. Add flour, milk, cream of chicken soup and chicken. Heat all together. Pour in baking dish and cover with biscuits. Bake at 450° for 15 minutes or until biscuits are nicely browned.
Scrub ham in warm water with a stiff brush and rinse. Place ham in a large stockpot. Cover with water. Add vinegar and let stand 24 hours. Drain ham and rinse, return to stockpot. Add water to cover and add apple juice and sugar. Bring to a boil. Reduce heat and simmer, uncovered for 2 hours or until meat thermometer registers 140 degrees. Add hot water as needed to cover ham. Remove from heat and let stand 2 hours. Drain ham, trim skin, leaving a thin layer of fat. Stir together bread crumbs, brown sugar and pepper, press over ham. Cool completely. Cut ham into thin slices, reserving any breadcrumbs mixture that detaches. Serve ham and breadcrumbs mixture in biscuits. Yield: 30 servings.
Beat eggs; add sugar and oil. Mix dry ingredients. Add alternately with buttermilk to sugar mixture. Add prunes, coconut and raisins. Turn into angel food pan. Bake at 350° for 55 to 60 minutes.
Heat oil; saute garlic for 1 to 2 minutes. Remove pan from heat; stir in paprika. Return to low heat; stir 1 minute. The minute it sizzles, add broth and tomatoes. Puree in blender, then simmer for 10 to 15 minutes. Add Tabasco and butter. Serves 6.
Mix butter, sugar and bananas; add beaten eggs. Add flour, soda and salt. Add walnuts last. Pour into 2 loaf pans. Cook at 350° for 50-55 minutes. This is mixed by hand.
Mash bananas with a fork. Stir in other ingredients and bake in a greased loaf pan for an hour at 325°.
Heat oven to 350°. In a large skillet, cook and stir ground beef, pork sausage, onion and garlic until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, corn, olives and seasonings. Heat to boiling. Pour into ungreased dish, 8 x 8 x 2-inch or 11 1/2 x 7 1/2 x 1 1/2-inch or a 2-quart casserole. Mix cornmeal, milk and eggs. Pour over meat mixture. Sprinkle cheese and bake 50 to 60 minutes or until golden brown.
In a bowl, combine first 5 ingredients. Spread into a 1-quart baking dish or pie plate. Bake, uncovered, at 350° for 20 to 25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread.
Mix Dream Whip according to package instructions. Add mayonnaise and cream cheese. Mix well and fold in fruit and marshmallows. Refrigerate.
Preheat oven to 350°. Beat egg whites until fluffy. Gradually add sugar; continue beating. Add salt, 2 or 3 drops of food coloring and the peppermint extract. Beat until stiff. Fold in chocolate chips. Cover cookie sheet with tinfoil; do not grease. Place by teaspoonfuls onto cookie sheet; put in oven. Keep heat on for about 5 minutes. Turn off heat. Let stand in closed oven several hours or overnight.
Wash shrimp thoroughly. Combine first eight ingredients. Put shrimp in large Pyrex dish. Pour all of sauce over shrimp. Bake, uncovered, at 400° for 20 minutes. Stir twice. Butter French bread and brown. Sauce can be used as a dip for the bread.
Season roast with salt and pepper and place in slow cooker. Add onion and mushrooms. Add soup. Cover and cook on low 8 to 10 hours or high for 6 hours.
Mix together well all ingredients. Drop by teaspoons half full into hot grease and cook about 5 minutes.
In large cooking pot, prepare mixed vegetables. When tender, drain and set aside the cooking water from vegetables. To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water. Add meatballs as they brown. After browning meatballs, pour off fat. Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup. More vegetable water can be added, depending on how thick you like it. Freeze leftovers.
Parboil potatoes and broccoli. Cut both into bite-sized pieces. Cut onion into large chunks. Place 1/2 of these ingredients in casserole and cover with 1/2 of olive oil. Add remaining 1/2 of vegetables, cover with remaining oil and season liberally. Sprinkle cheese on top. Bake 30 minutes at 400°.
Butter bottom and sides of 9-inch spring-form pan generously. Sprinkle with cracker crumbs; shake pan to coat all sides. Let excess crumbs remain on bottom. Heat oven to 325°. In large mixing bowl, beat cream cheese with mixer until fluffy. Beat in sugar gradually. Add eggs, one at a time, beating well after each addition. Beat in flour, salt, pumpkin and spice. Pour into prepared pan. Bake 1 hour and 30 minutes or until firm around sides, but soft in center. Turn off heat. Open oven door a crack; let cake cool in oven 30 minutes. (Top of cake will have cracked during baking.) Remove cake from oven. Cool completely on wire rack. Remove sides of pan. Chill. Before serving, top center with whipped cream. Makes 10 servings.
Cook rice and milk together in double boiler one hour. Add vanilla. Beat lightly 2 whole eggs and 3 egg yolks and then beat in 1/2 cup sugar. Add egg and sugar mixture to rice. Stir until a little thick. Pour into 1 1/2-quart casserole dish or loaf pan.
Cook sugar, water and Karo until spins a thread. Beat egg whites and vanilla until peaks form. Pour hot ingredients into egg whites. Beat until smooth and stands in a peak. Stir in pecans just before spooning on wax paper.
Heat oven to 375 degrees. In bowl, mix graham cracker crumbs, flour and baking powder. In mixer bowl, beat sweetened condensed milk and margarine until smooth. Add crumb mixture; mix well. Stir in raisins, coconut and nuts. Drop by tablespoons on lightly greased cookie sheet. Bake for 9 to 10 minutes or until lightly browned. Cool 2 to 3 minutes; remove from cookie sheet. Store loosely covered at room temperature.
Cook squash with onion in boiling water (salted) about 5 minutes. Drain well. Combine soup and sour cream. Stir in carrot. Fold in drained squash and onion. Melt butter or margarine; toss with stuffing mix.
Pound steak to 1/3 inch thickness. Cut into six pieces. Combine the onion, butter, bread crumbs, celery, parsley flakes, salt, poultry seasoning and pepper. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick; roll in flour. In a large skillet, brown roll-ups in oil. Combine soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally. Yield: 6 servings.
Blend sour cream and onion soup mix. Stir in Blue cheese and nuts. Makes about 2 cups.
Open roll according to package directions. Cut cheese to fit into rolls. Roll up and generously sprinkle top of rolls with sesame seed. Bake according to package directions. Makes 8 rolls.
In 9 x 13-inch pan, put 1/2 the dressing. Add chicken and then add the rest of the dressing. Mix soup and milk. Pour over casserole. Top with butter and cheese. Bake at 350° for 45 minutes or until cooked through.
Blend cornstarch with 1/4 cup of the sugar and salt in small heavy pan. Mix in milk. Cook and stir over medium heat until thick and smooth. Cool to room temperature. Beat remaining 3/4 cup sugar with the room temperature butter and vanilla and add cornstarch mixture. Beat on high speed until fluffy and whipped. Refrigerate cake in hot weather. Great on any cake, especially chocolate.
Mix all ingredients together. Roll into balls about 1-inch in diameter. Place on cookie sheet. Bake in preheated 350° oven for 15 minutes. May be frozen before baking. Place on cookie sheet. Freeze until firm. Place in plastic bags. Freeze.
Mix milk and soup well. Add all vegetables. Keep part of cheese to put on top. Pour into greased 9 x 13-inch pan and cover. Refrigerate overnight. Bake at 350° for 1 1/4 hours or until macaroni is done. Uncover last 15 minutes. Sprinkle with cheese and let sit for 15 minutes before serving.
Dissolve jello in hot water. Add cold water and fruit. Pour into 3-quart dish. Cover with marshmallows. Refrigerate and allow to set-up. Mix eggs, flour, sugar and pineapple juice together in pan and cook until thick. Cool.
Mix flour, baking powder and	salt; set aside. Add sugar slowly to shortening, beating well. Beat in egg smooth, then add other egg and beat well. Add half the flour, mixing half of the milk and the vanilla, then add rest of the flour and milk. Mix well. Bake at 375° for 25 to 35 minutes until cake springs back when lightly touched near center.
Mix 1 cup water and oleo; bring to a boil. Add flour all at once and stir rapidly until mixture forms a ball. Cool a little while.