HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients together and put into a greased 9 x 14-inch cake pan. Mix last 3 ingredients and sprinkle over top of batter. Bake at 350° for 30 to 35 minutes.
Soak venison in 1 can of beer, garlic buds, onion and bay leaves. Soak 3 hours or more before cooking. Then cut up meat. Mix sauce ingredients and pour sauce over and cook in crock-pot until tender.
Cream sugars, shortening, egg and vanilla. Add all other ingredients and mix. Roll into walnut size balls and flatten with a glass. Bake at 350° for about 12 minutes.
Put all ingredients in blender and blend well. Place in refrigerator 2 to 3 hours before serving.
In a very large bowl, mix cereal, sugar, flour, salt and baking soda. Add well-beaten eggs, oil and buttermilk. Mix well with electric mixer 2 to 3 minutes. Bake at 400° for 15 to 20 minutes. (Store remaining batter in refrigerator. Good up to 5 weeks.)
Brown and cut chops. Peel and slice potatoes. Layer potatoes in a 13 x 9-inch pan. Cover this layer with pork chop pieces. Mix together in a bowl sour cream and soup. Pour over chops. Bake at 350° for 20 to 30 minutes or until potatoes are tender. If onion is used, layer on top of chops and before pouring on the soup mixture.
Put potatoes and onions in mixing bowl. Add flour and seasoning, mixing well. Add egg yolks and mix well. Fold in egg whites.
Beat until cheese is smooth and creamy. Slowly add sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Add lemon pudding (dry). Spoon into crust and chill.
Preheat oven to 350°. In a large bowl, soak bread in milk 5 minutes. Add remaining ingredients; mix gently. Shape into 8 x 5 x 1 1/2-inch loaf. Place on rack in pan. Bake 50 to 60 minutes.
Microwave Directions: In 1 1/2-quart casserole, combine all ingredients; mix well. Cover and microwave on High for 7 to 9 1/2 minutes. Stir twice during cooking. Makes 4 cups.
Mix all ingredients. Place 1/4 cup of milk on griddle. Cook until golden.
Cook egg yolks, sugar, salt, vinegar, pineapple juice and butter in double boiler until it thickens. Cool. Fold in cherries, marshmallows, pineapple and oranges, then fold in the whipped cream and chill.
Combine juices in large bowl. Gradually add chilled wine and stir until dissolved. Chill until serving time. Just before serving time, add ice block and champagne. Garnish with orange and lime slices. For 12 servings, use 1/3 cup frozen juices, 1 (28 ounce) bottled wine and 1 bottle champagne.
Cook chicken until tender, saving broth. Cool and dice chicken, then put into an oblong casserole dish. Next, spread drained vegetables over chicken. Mix soup with chicken broth and pour over chicken and vegetables. Mix Bisquick and milk and pour on top. Cook. Bake at 350° until brown. Serves 6 adults (can double recipe easily).
Add baking powder to egg whites and beat until stiff. Fold in sugar. Add nuts and cracker crumbs. Pour into greased pie pan. Bake at 300° for 30 minutes. Store overnight in refrigerator. Serve with whipped cream or ice cream.
Mix all ingredients well. Shape into small balls. Freeze on cookie sheet. Store in plastic bag in freezer until ready to use. To cook, place balls on cookie sheet. Bake at 300° for 35 to 45 minutes. Serve hot as an appetizer.
Cook onion, pepper and celery with tomato paste, water and margarine until soft and slightly thick. Add salt to taste (add more water, if needed). Cut off squash necks and cut out a wedge the length of the squash. Boil squash in salted water until tender. Drain and place in small dish. Fill depression in each squash generously with grated cheese. Spoon sauce over all and cook in oven until cheese bubbles.
Combine and let stand for 30 minutes ground cucumber, onions, green peppers and salt. Drain and add to vinegar, sugar, turmeric, celery seed, mustard seed and black pepper. Boil 10 minutes and seal in jars.
Combine first 3 ingredients and add pineapple juice gradually. Mix well until smooth. Bring to a boil and boil for 1 minute, stirring constantly. Cool. Combine all fruit and toss with mixture gently until fruit is coated. Refrigerate for up to 8 hours in covered container. Spoon into serving dishes and garnish with fresh mint.
Use 3 pints heavy cream and stir in all honey. Add whiskey, chocolate syrup and remainder of cream. Add vanilla slowly. Refrigerate.
Combine soy sauce, sugar, garlic and ginger in a large bowl. Stir until sugar dissolves. Marinate chicken for 4 hours or longer. Salt and pepper to taste. Brush each piece with butter and place in shallow pan. Bake for 30 minutes at 350°. Turn over and add pineapple, onion and green pepper. Return to oven. Baste after 15 minutes. Continue baking another 20 minutes.
In medium saucepan, combine milk and chocolate bits. Cook over low heat, stirring occasionally until chocolate melts and mixture is smooth. Spread in greased 8 x 8 x 2-inch pan. Refrigerate until firm.
Combine strawberries, oil and eggs in a bowl. In separate bowl mix sugar, flour, salt, baking soda, cinnamon and nuts. Add strawberry mixture to dry ingredients and blend. Pour into greased and floured loaf pans. Bake 1 hour at 350°. Makes 2 loaves.
In a mixing bowl, stir together shrimp, mayonnaise, milk, Worcestershire sauce, onion and cheese. Mix well. Transfer to serving bowl. Serve with crackers.
Mix all ingredients together. Bake in a casserole or large pan. Top with crushed potato chips and almonds. Bake 1 to 1 1/2 hours at 325° to 350°. This can be refrigerated a day before baking.
Cook pasta al dente. Drain. Steam broccoli for 2 minutes. Rinse. Put oil in skillet on medium heat for 1 minute. Add garlic and cook 2 minutes. Add broccoli and cook 2 minutes. Add pasta and butter. Cook for 3 to 4 additional minutes until all ingredients are mixed well and warmed. Top with Parmesan cheese and salt to taste. Can add shrimp (optional).
Take a slice of bacon and wrap the bread stick in a spiral fashion. On a microwave safe plate, fit as many sticks as will fit with half-inch between sticks. Count the prepared sticks and add 5 to that number. This will give you your cooking time.
Dice the potatoes and carrots into cubes about the size of 2 peas. Cook them in boiling, salted water, together with the cut string beans and the peas, for about 6 to 7 minutes. They should be barely tender, still firm.
Beat eggs, sugar and flour until smooth. Add milk, oleo and vanilla. Pour into 2 unbaked pie shells. Bake at 350° for 30 to 45 minutes.
Fry hamburger meat with onion; drain. Mix with tomato sauce and Good Seasons Italian dressing mix. Add cooked spaghetti and stir well. Put in dish. Cover top with grated Mozzarella cheese. Bake at 350° for 30 minutes or until bubbly warm. Can mix ahead of time and refrigerate.
Combine potatoes, celery, onion, water and salt. Simmer for 20 minutes or until potatoes are done.
Brown sausage and drain. Grate cheese and add to sausage; add spices. Mix and spread on party rye bread. Keeps real well in freezer. Warm in oven when ready to use.
Mix well and use 2 teaspoonfuls (rounded) in 8 ounces boiling water.
Combine sugar, cornstarch and salt into top of double boiler. Stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer. Stir a little of hot mixture into the slightly beaten egg yolks, then add this to all the remaining mixture in double boiler. Cook for 2 minutes over hot (but not boiling) water, stirring constantly. Cool. Add vanilla. Stir in 1/2 cup chopped shredded coconut into cream filling before pouring into baked pie shell. Pour mixture in baked pie shell. Add meringue. Bake 15 minutes at 325°.
Soften cream cheese. Add green pepper, onion, pineapple, seasoned salt and 1 cup pecans. Mix well. Shape into ball and roll in remaining pecans. Chill for several hours. Serve with crackers or fresh vegetables.
You will need 14 plastic cups or popsicle molds (3 ounces each), and 14 popsicle sticks.
Cook carrots until tender. Drain. Combine carrots, green peppers and onions in a bowl. Combine remaining ingredients. Pour over vegetables. Refrigerate overnight.
Brown steak, after rolling in flour, in cooking oil. Remove steak from pan and add tomatoes. Stir to make a sauce and return steak to pan. Cook in oven 1 hour at 350°. Serve over rice.
Open each date and stuff with a wedge of cheese. Wrap with enough bacon to fasten with a toothpick. Bake in oven at 300° until bacon is brown.
Mix all ingredients together and bring to a boil. This sauce is good on chicken and ribs.
Preheat oven to 450 degrees. Adjust oven rack 5 to 6 inches from bottom of oven. Cream butter while gradually adding sugar. Stir in vanilla first then flour and salt. Beat until well blended. Stir in egg yolks and gradually add milk. Pour into unbaked pie shell and bake 10 minutes. Reduce the heat to 325 degrees and bake another 25 to 30 minutes. Remove from oven to cool. Custard should be slightly soft in the center. It will become firm when it cools.
Preheat oven to 325°. Butter 12-cup muffin pan. Divide bread cubes among muffin cups. In a large bowl, combine milk, eggs, scallions, thyme, salt and pepper. Pour milk mixture over bread cubes. Let stand 10 minutes. Bake until golden brown, about 45 minutes. Run knife around puddings and carefully lift out. Cool 10 minutes. Serve warm.
In a large bowl, combine cabbage, carrots and raisins. Toss gently. In small bowl, combine mayo, sugar and vinegar. Blend well. Pour dressing over cabbage. Toss to combine. Cover and refrigerate. Just before serving, stir in sunflower seeds and bacon. Serves 4.
Sift dry ingredients. Add seed and raisins or currants. Add milk and stir until dough forms a ball. Turn out on floured board and knead until smooth. Shape into a 6-inch round loaf. Put in greased layer cake pan or on a greased cookie sheet. Cut an X in top. Bake at 375° for 30 to 40 minutes. Brush top with melted margarine after baking.
Blend together butter, cream cheese and sugar on low speed. Blend in eggs. Combine flour and baking powder. Add to cream cheese mixture. Pour into buttered and floured pans. Bake 80 minutes at 325°. When cooled, sprinkle with powdered sugar.
Brown hamburg and drain; add tomato sauce and taco seasoning. Sprinkle Fritos in bottom of 9 x 13-inch pan. Spoon hamburg mixture on Fritos. Over this, add chopped onions, cut up lettuce and tomatoes. Sprinkle grated cheese over all.
Mix soup mix and soup. Spread mixture on beef. Place in aluminum foil and seal (tented). May use baking bag or roaster with lid instead. Bake at 250° for 6 to 8 hours.
Cook sausage in water for 1/2 hour. Fry bacon until crispy. Fry onion and sausage until lightly browned. Mix all ingredients together. Bake at 300° for 4 to 5 hours or cook in crock-pot for 10 to 12 hours.
Combine all ingredients; knead with hands. Pat or roll into circles, approximately 5 inches in diameter. Fry in several inches of hot oil. Dough will puff and bubble. Turn when golden brown. Drain on paper towels and serve hot with honey or use for Navajo tacos.
Beat the egg yolks with the sugar until smooth, then beat the whites separate. When done, mix with yolks and sugar, then with a wooden spoon mix in the flour, salt and baking powder. Bake in 9-inch nonstick pan for 45 to 50 minutes at 350°.
Put all fruits into a dessert bowl. Mix the vanilla pudding mix and Tang together with the reserved peach and pineapple juices until well blended. Stir into the fruit. Mix all together well. Chill and serve.
Cream shortening. Add next 4 ingredients and mix together. Add milk and vanilla. Beat. Add eggs and mix well. Add nuts. Pour into greased and floured tube cake pan. Bake at 375° for 1 hour. Cool in pan for 20 minutes. Remove from pan and let cool.
Mix salt and water. Stir and boil. Add cornstarch and cold water. Stir over heat until thick. Use extra cornstarch on table and a rolling pin. Roll out dough and cut with cookie cutters. Use a straw for making a hole at the top for hanging. Dry overnight and decorate with paint, glitter, etc.
Cook zucchini 5 minutes in boiling water; drain. Combine chicken soup, sour cream, onion and carrots. Fold in cooked zucchini. Combine and mix together the margarine and croutons. Spread half of crouton mix into a 12 x 7 x 2-inch baking dish. Spoon on zucchini mixture. Top with the rest of crouton mix. Bake at 350° for 25 to 30 minutes. Can also add leftover chicken.
Cook potatoes and onion until potatoes are done. Add oleo and milk. Season to taste. You may cook 3 slices of bacon, chop up and put in soup, if you like.
Add first 7 ingredients together. Bake at 350° for 50 minutes. Add remaining ingredients together. Cook to soft ball. Pour on cake.
In a large skillet over medium heat, melt margarine. Saute red pepper, onion and mushrooms until tender. Remove from skillet. In same skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In a medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, Ricotta cheese and parsley flakes.
Bring water to boil. Add tea bags and mint leaves. Cover and steep for 5 minutes. Remove tea bags. Combine tea mixture and remaining ingredients. Stir well. Let set overnight in refrigerator to enhance flavor.
In a 12x7 inch casserole line bottom with hash browns.	Layer ham, onions, cheddar cheese on top of hash browns.	Beat eggs, milk and seasonings and pour over mixture.	Bake 45 minutes at 350°.
Mix together the pork, onion, celery, rice, mushroom and chicken soups, water, mushrooms and soy sauce (adding a bit more water if you use fresh instead of canned mushrooms with their juice). Pour into a greased casserole dish. Bake at 350° for 1 hour, covering the first 20 minutes. Sprinkle 1/2 to 1 cup chow mein noodles over top for the last 20 minutes.
Cook bacon until crisp, remove and drain. Saute mushrooms and onions in bacon drippings until the mushrooms begin to turn brown. Cool. Combine the crab, cheeses, and mayonnaise, then add to the bacon/mushrooms/onions mixture. Spread the mixture on sliced, buttered muffins. Place sandwiches on a cookie sheet and bake at 400° for 15 minutes. Serves 6. You may substitute shrimp for the crab meat, if you wish.
Place softened cream cheese in large bowl. Add salt and pepper. If using cooked potatoes for mashing, add them while hot to the cream cheese. If using instant potatoes, proceed to add your hot liquid and potatoes to the cream cheese as on instant potato package directions. Beat until well mixed and smooth.
Mix all ingredients in a plastic bag; shake to coat potatoes. Place in baking pan, skin side down. Drizzle melted margarine over potatoes and bake at 400° for 1 hour.
Cream margarine, 1/3 cup sugar and 1/4 teaspoon vanilla. Blend in flour. Spread in bottom and up sides of 9-inch spring-form pan. Combine softened cream cheese and 1/4 cup sugar. Blend in egg and 1/2 teaspoon vanilla. Pour into pan. Combine the apples, 1/3 cup sugar and cinnamon. Spoon over cream cheese. Sprinkle with almonds. Bake at 450° for 10 minutes, then at 400° for 25 minutes.
Chill 10-inch tube pan. With small scoop shape balls (strawberry cream and sherbets). Place balls on cookie sheet; put in freezer until firm. Soften vanilla ice cream. Whip like fluffy whipped cream. Arrange 1 layer of balls, adding vanilla ice cream to fill spaces. Repeat to fill tube pan. Freeze overnight. Remove from pan. Frost with whipped cream flavored with vanilla.
Preheat oven to 350°. In medium skillet, brown meat and onion; drain. Add remaining ingredients except peppers. Cook and stir until Lite-line pieces melt. Arrange peppers in shallow baking dish; spoon mixture into peppers. Bake 10 to 15 minutes or until hot. Refrigerate leftovers.
Slice steak thinly in strips 1/4-inch wide and 2 inches long. Mix soy sauce, cornstarch, sugar and water or sherry together in small bowl. Marinate beef in the mixture for 1 minute to 1 hour. Prepare broccoli; wash, remove outer skin and slice florets to about 1/4-inch thickness. May slice upper stem into thin slices, also.
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in eggs; beat in flour. Stir in 3/4 cup morsels. Spread into greased 13 x 9-inch baking pan. Bake in preheated 350° oven for 20 to 25 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle with remaining morsels. Let stand for 5 minutes; spread. Sprinkle colored sugar over melted chocolate. Cool in pan on wire rack. Makes about 2 1/2 dozen bars.
Bring to a boil margarine, cocoa and milk. Remove from heat and add nuts, confectioners sugar and vanilla. Frost as soon as icing is taken from heat; warm.
Combine margarine, flour and milk and cook until fairly thick. Remove from heat and add grated cheese. Pour this mixture over drained asparagus. Cook at 350° for 20 minutes. Spread the top with cracker crumbs and brown.
Add the first 6 ingredients and mix well. Add oatmeal and bananas. When stirred well, add chocolate chips. Grease cookie sheet. Bake at 400° for 10 to 12 minutes.
Dissolve Jell-O gelatin in boiling 7-Up. Blend in applesauce. When cool, pour into a serving bowl or mold. Chill until firm. Serve with some cream or mayonnaise.
Preheat oven and cookie sheet to 350 degrees. In sauce pan melt oleo, add cocoa and stir until dissolved. Add water and stir again. With wire whisk stir in sugar, flour, salt, vanilla, and milk. Stir until smooth. Mix in pecans, and pour into 9 inch deep dish pie shell. Bake on cookie sheet for 50 minutes or until custard sets.
Make Italian dressing according to package directions. Marinate chicken in 1/4 cup dressing. Cook pasta, rinse, drain and set aside. Broil chicken just until done and set aside.
Brown turkey and drain. Add taco seasoning and water; mix well. Add beans; simmer until warm, adding water, if needed. Wrap mixture and desired toppings in tortillas.
Mix crackers and butter. Put 1/2 of mixture into bottom of a casserole dish. Put chicken on top of mixture. Mix soup, sour cream and broth together and season to taste. Pour over chicken and top with remaining cracker crumb mixture. Bake at 350° for 25 minutes or until bubbly inside.
Mix the first 3 ingredients and let stand overnight. The next day, rinse, drain and add remaining ingredients. Mix and simmer 30 minutes. Pour into clean, hot jars and seal. May not need all of the juice.
Brown ground beef in large 4-quart pan in sausage drippings over medium heat. Pulverize with large fork tines. Add chili powder and onions. Run 2 cans red or kidney beans beans through blender while adding pickle juice and 1 cup tomato juice. Add to pot along with 2 cans whole kidney beans, garlic powder, celery salt, ground mustard, ground oregano, red pepper, sage and 2 cups tomato juice. While stirring, add soy sauce and cumin. While stirring to keep from sticking (over medium heat), bring to boil and remove from heat. Add additional celery salt and plain or garlic salt, if desired. Serves 4 to 6.
Bring a large quantity of water to the boil. Add the beets and simmer for 30 to 40 minutes until done; drain. Slip off skin. Slice or quarter the beets. When ready to serve, heat olive oil (use butter if you wish) in a large pan. Add the beets and heat thoroughly. Blend in the lemon juice, salt and pepper. Makes 4 to 5 servings.
Peel eggs and chop. Mix remaining ingredients, except tomatoes. Scoop centers out of tomatoes and fill with egg mixture. Cool. Serves 4.
Combine sugar, butter, cornstarch, whole eggs and egg yolks, lemon juice and rind in top of double boiler. Cook until thick, stirring constantly. Remove from heat. Cool slightly. Pour into baked pie shell. Add remaining ingredients to egg whites with 2 tablespoons additional sugar. Beat until stiff. Cover top of pie and brown.
Cook first five ingredients for one minute, then add peanut butter. Stir in oats and immediately drop by spoonfuls onto wax paper. Chill, then serve.
Place carrots in buttered casserole. Season with sugar, salt and pepper. Dot with oleo. Bake at 400° for 30 minutes or until tender.
Mix all ingredients. Shape into a log. Roll in powdered sugar and wrap in waxed paper. Refrigerate 24 hours.
Grease a 12-cup fluted tube pan. In a large bowl, blend 1 1/2 cups of flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat 3 minutes at medium speed. Stir in remaining flour by hand. Knead dough on floured surface about 1 minute. Press or roll out to a 15 x 12-inch rectangle. Cut dough into diamonds by cutting 2-inch diagonal cuts across dough. Melt 1/3 additional cup of butter; dip each piece of dough into butter and place in bottom of tube pan. Place enough pieces in pan to make first layer, then sprinkle with poppy seed. Repeat until all dough pieces have been used. Cover; let rise in warm place until doubled. Bake 20 to 25 minutes in preheated 375° oven. Cool 2 minutes. Invert. Serve warm.
These household hints were taken from my mother's 1938 Home Comfort (stove) Cookbook.
Brown ground meat and drain. Saute onion and bell pepper. Add all ingredients and bake in oven (450°) for 30 minutes.
Mix all together real well. Put into casserole dish and put the topping on top. Bake at 350° for 45 minutes.
Grease 2 quart casserole. Mix all ingredients, except bread crumbs. Bake until bubbly at 350° for 40 minutes. Makes 12 servings.
Brown hamburger and onion. In casserole dish, place the raw rice; add the hamburger to the rest of the ingredients except the chow mein noodles. Bake 1 hour covered at 350°. Then pour over 1 can of chow mein noodles and bake 1/2 hour more uncovered.
Place half of the peaches and 2 tablespoons apple juice at a time in food processor. Cover and process until smooth. Freeze at least 2 hours or until icy. Scoop or spoon over pineapple slices. If sorbet becomes too firm to scoop, remove from freezer about 1 hour before serving. Makes 6 servings at 105 calories per serving.
Combine first 6 ingredients. Add 1 cup cheese. Mix mayonnaise and sour cream; toss with chicken mixture. Spoon into 13 x 9 x 2-inch greased baking dish. Sprinkle with potato chips and remaining cheese. Bake at 350° for 20 to 25 minutes, uncovered, or until hot. Can be made ahead. Refrigerate until baking time. Makes 12 servings.
Mix meatball ingredients. Shape into meatballs. Put as many as fill fit into microwave dish. Cook on High for 5 minutes or until all meatballs in dish are cooked. When all meatballs are done, drain.
Cut steak into pieces. Pat in seasoning and water for 15 minutes. Take out and flour and brown in skillet, then add meat to water and seasoning. Cook for one hour.
Sift dry ingredients together. Add milk all at once, stir to make a soft dough. Drop by heaping teaspoonfuls into stew (chicken, sauerkraut, etc.). Cover; cook 12 to 15 minutes without removing the lid.
Put in 9 x 13-inch pan. Sprinkle white or yellow cake mix over. Melt 1/3 cup butter; pour over cake mix. Pour 1 cup warm water over cake. Bake 45 minutes at 350°.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.
Blend all ingredients in blender for 45 to 60 seconds. Pour into chilled glasses and enjoy.
Cut cake slices into 3 pieces each; set aside. Dissolve Jell-O in 2 cups boiling water in large bowl. Add frozen strawberries, stirring to mix. Set aside to cool slightly. Prepare pudding as directed. Arrange layers of cake slices, Jell-O mixture, pudding and Cool Whip in order given in a large punch bowl. Repeat until all ingredients are used. Chill for several days or overnight.
Boil rotini; do not overcook! Drain and blanch with cold water; sprinkle with garlic powder. Coat pasta with olive oil to prevent sticking. Sprinkle pasta with Italian seasoning. Cut green pepper; add to rotini. Cut green onions; add to rotini. Cut and add artichoke hearts; also add the marinade to rotini. Cut and add pepperoni to rotini (be sure to skin first, if needed). Drain and add black olives (whole). Cut cherry tomatoes in halves and add to rotini.
Combine all ingredients. Put in buttered casserole. Top with buttered corn flakes or crumbled potato chips. Bake at 350° for 1 hour. Serves 8 to 10 people.
Beat eggs until light and lemon colored. Add rest of ingredients. Pour into buttered 9 x 13-inch baking pan. Bake at 350° for 35 minutes.