HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease and flour 9 x 5-inch loaf pan. Put margarine and sugar in large mixing bowl. Beat until smooth and well blended. Add eggs, one at a time, beating well after each addition. Combine flour, cornmeal, salt and baking powder. Then sift together. Add to first mixture and beat slowly until well mixed. Add rum and beat until batter is smooth and well blended. Stir in prunes. Pour into prepared pan and smooth top with spatula. Bake about 1 to 1 1/4 hours, until tester comes out clean. Remove from oven and immediately spread Lemon Glaze on top of loaf. Let rise in pan about 5 to 10 minutes. Turn out on rack to cool completely. Store loaf well wrapped and freeze, if not to be used within 2 days.
Heat all ingredients to boiling in 3-quart pan. Reduce heat; simmer uncovered. Stir occasionally for 10 minutes. Serve hot over your favorite cooked meats or baste whatever you like to grill. Can be used on all meats and seafood. Cover and store in refrigerator for up to 1 week. For longer storage, remove lemon slices and store in fridge up to 1 month. Makes 6 cups.
Saute chicken in 1 tablespoon margarine until brown. Remove chicken to bowl. To drippings, add 1 tablespoon margarine, onions and garlic;	saute until brown. Add 1/4 cup water.	Add curry powder and cook for 2 minutes. Add rest of water and tomato paste. Cook for 3 to 4 minutes. Add chicken and simmer until chicken is tender, 30 to 40 minutes. Serve over rice.
Let egg whites stand until room temperature. Beat egg whites, salt and cream of tartar on high speed with electric mixer until just foamy. (Overbeating at this stage may cause weeping.) Add sugar, 1 tablespoon at a time. Beat until soft peaks form and all sugar has dissolved. Add vanilla and beat until glossy peaks form. Spread on hot pie filling, sealing to edge. Using spatula, swirl top of meringue decoratively. Bake at 325° for 10 to 15 minutes or until golden brown.
All measurements are after being chopped. Sprinkle salt over chopped vegetables. Let stand about 30 minutes. Drain well. Add vinegar, sugar, mustard seed and celery seed. Cook until thick. Put in jars and seal.
Into bottom of pan, put about 1 cup water and bring to boil. Add vegetables onto steamer in order given. Add salt and pepper to season. Cover and let steam for about 20 to 30 minutes or until vegetables are tender. Check to see if more water is needed about halfway through cooking time.
Melt margarine and shortening. Stir in cocoa and water; bring to a boil. Stir flour and sugar together. Add rest of ingredients; mix well. Pour into greased 15 1/2 x 10-inch jelly roll pan. Bake at 400° for 15 to 18 minutes.
Saute onion and bell pepper in margarine. Spray casserole with Pam. Put in good layer of crushed crackers and dot with margarine. Mix soups, chicken, sour cream, onions and pepper. Pour over crackers. Add another layer of crackers and dot with butter. Bake at 350° until bubbly.
In a medium saucepan combine all ingredients except the pork chops and the cheese. Bring the sauce to a low boil for 5 minutes, then reduce heat to simmer for an hour. Place pork chops in a 9 x 13-inch baking dish. Pour sauce over the chops and bake in a 350° oven for 1 1/2 hours. Remove from the oven. Sprinkle with Mozzarella cheese and serve.
Cook carrots until tender; drain. Place the carrots into 8 x 10-inch buttered baking dish. Combine remaining ingredients and pour over the carrots. Bake for 45 minutes or until hot and puffy. Cut into squares to serve. Makes about 4 to 6 servings.
Combine cookie crumbs and butter. Press into bottom and up sides of a greased 10-inch spring-form pan. Bake at 350° for 8 minutes. Cool on a wire rack. Sprinkle coarsely crumbled Pralines over crust.
Cook potatoes with skins on. Cool, peel, slice or dice in casserole. Reserve 1 cup potato water. Melt oleo and simmer onion in oleo. Add flour, dry mustard, salt, pepper and paprika. Add the cup of potato water; mix well and add 1 cup milk. Cook until it thickens. Add cubed Spam and 1 cup diced cheese. Pour over potatoes. Bake at 350° for 45 minutes.
Boil cabbage leaves in salted water for about 3 minutes; drain. Combine egg, salt, onion, milk and 1/4 cup of the barbecue sauce; mix well. Add beef, pork and rice; mix lightly. Place 1/2 cup meat mixture in center of each cabbage leaf. Fold sides and ends of leaves over meat mixture; secure with wooden picks. Saute in butter in a skillet about 5 minutes, or until golden on both sides. Add remaining barbecue sauce and the water. Cover and cook 40 minutes, basting twice during cooking. Remove cover and cook another 5 minutes. Makes 6 servings.
Dip cheese in egg. Coat with crumbs. Fry in deep hot oil at 350° for 1 to 2 minutes or until lightly browned.
Blanch shrimp, scallops, squid and octopus. Peel shrimp. Cut fish into 1/2-inch cubes. In glass or ceramic bowl, mix raw fish and other seafood with salt, onion, hot pepper and enough lemon juice to cover. Stir. Cover and refrigerate overnight. Stir several times. The lemon juice "cooks" the raw fish and pickles the onions. Serve chilled on a bed of lettuce surrounded by slices of room temperature sweet potato. This appetizer serves 8 or more.
Drain hominy and set aside. Saute onion and green pepper in oil. Add ground beef and cook until lightly browned. Drain excess fat from pan. Add salt, pepper, chili powder, sugar and tomatoes. Stir and allow to simmer 10 minutes. Add hominy. Simmer 30 minutes.
Mix flour, soda and salt; set aside. Mix milk and flavorings; set aside. Cream Crisco and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add flour mixture alternately with milk, beat after each addition until smooth. Beat egg whites until stiff and carefully fold into mixture. Pour into greased and floured 9-inch tube pan. Bake at 325° for 1 hour and 40 minutes. Leave in pan for 15 minutes. Turn out onto plate and cover.
Saute onion, pepper and rice in butter. Add tomato sauce and water. Simmer 5 to 10 minutes, covered.
Fry sausage, onion, celery and green pepper. Add cream of mushroom soup, chicken noodle soup, water and rice. Mix together and pour into casserole dish. Bake 1 hour in 350° oven or until it bubbles.
Saute onion in butter. Add can of undiluted mushroom soup and cheese. Mix until cheese is melted, over low heat. Mix with broccoli (thawed) and rice (cooked).
Cook rice in water until done. Cube and fry the bacon crisp. Cook onions, bell peppers and carrots. Drain and add mushrooms. Scramble the eggs and add to the vegetables. Add the cooked rice to this and mix well.
Saute celery and green onions in butter. Add soup and heat. Add remaining ingredients; mix well. Pour into a casserole dish. Bake for 45 minutes at 325°.
Mix and put in a loaf pan. Bake at 400° for 35 to 40 minutes.
Melt butter in jelly roll pan in moderate oven (375°). Add single layer of potatoes; turn once in butter. Mix remaining ingredients; sprinkle over. Bake 1/2 hour or until done and tops are crisp. Serve hot.
Mix this all together and place into a jar that has a tight lid on it. Best to store it in the refrigerator or in a cool place. Use only 1/3 cup of this mixture to 1 cup hot water. Mix and drink hot. Marshmallows on top is excellent or a dab of whipped topping.
Mix ingredients together using just enough milk for right consistency. Drop by spoonfuls into small, greased muffin pans. Bake at 425° until brown.
* Buttermilk can be made with 1 cup milk and 1 tablespoon vinegar; let stand.
Fold tortillas into fourths. Cut designs from folded edges with scissors. Unfold. Fry one tortillas at a time until lightly browned. Sprinkle with powdered sugar and serve immediately.
Mix ingredients and form into 1 inch balls. Bake at 350° for 30 to 35 minutes. Great for parties.
Place boneless pork chops in the bottom of a 9 x 13-inch pan (trim fat off chops). Salt and pepper the chops (seasoning salt optional) and add chicken with rice soup, undiluted. Sprinkle 1/2 cup shredded Cheddar cheese over chops. Peel and slice potatoes to fill the pan. Sprinkle 1 1/2 cups shredded cheese over potatoes. Pour cream of chicken or mushroom soup, undiluted, over cheese. Cover tightly with foil and bake at 400° for 1 hour. Take the foil off and bake for 1 hour or until the cheese is lightly brown.
Preheat oven to 350°. Spread coconut on bottom of well-greased 15 x 11 x 2-inch baking pan. Spread pecans over coconut. Prepare cake mix as directed on package and pour over coconut and pecans. Mix softened cream cheese, softened butter and sugar. Drop spoonfuls into the batter (don't stir). Bake at 350° for 45 to 60 minutes or check for doneness with toothpick.
Combine sugar, oil, eggs, flour, vanilla, baking soda, salt and cinnamon; stir until well blended. Add apples; stir well. Add pecans; stir well. Bake in preheated 325° oven for 1 hour. Remove cake and sprinkle top with powdered sugar. Serve with whipped cream.
Melt butter; stir in stuffing mix. Add egg and milk. Mix thoroughly. Wrap 1 full teaspoon of stuffing mixture in 1/2 strip of bacon. Place on ungreased baking sheet. Bake at 450° until bacon cooks or about 30 minutes.
Brown pork chops in small amount of fat. Set aside to drain. Put sliced potatoes in casserole with onion, salt and pepper. Lay browned pork chops on top. Bake 1 hour at 350° in covered casserole. Yields 4 servings.
Melt butter; blend in flour and seasoning over low heat. Stir until mixture is smooth and bubbly. Remove from heat and stir in milk. Bring to a boil, stirring constantly.
Soak beans overnight. Combine soaked beans with the remaining ingredients. Cook in crock-pot all day and season to taste with salt, pepper and Tabasco sauce (garlic if you like). Serve over rice.
Spread hash browns in 13 x 9-inch baking dish. Add remaining ingredients and mix well. Sprinkle with 2 cups crushed cornflakes. Pour 1/4 cup margarine evenly over top. Bake at 325° for 1 hour, uncovered.
Peel and slice carrots. Cook and drain. Combine other ingredients and pour over warm carrots. Refrigerate overnight.
Stir-fry the following in 3 Tbsp. butter until crisp-tender: onion, green pepper, mushrooms, vegetables, garlic powder and oregano. Add Kolbasi and heat through. Stir in the Parmesan cheese and serve over butter noodles with additional cheese. Serves 6-8.
Slice eggplant and place on baking sheet and sprinkle with 1 teaspoon of salt. Let stand 1 hour. (This draws moisture from eggplant so it won't absorb fat while frying.)
Place pizza crust on pizza pan and partially bake (6 minutes) until lightly browned. Remove from oven. Heat olive oil in skillet and saute chicken breast, which has been cut into bite-size pieces, until browned. Chop peppers. Add peppers and seasonings to chicken and stir-fry until crisp-tender (2 minutes). Sprinkle chicken mixture on pizza crust and top with taco sauce and shredded cheese. Return to oven and bake until cheese is slightly melted. Cut in wedges and serve.
Combine chicken, celery, 1/2 cup cheese, onion, lemon juice, salt, pepper and enough mayonnaise to moisten. Mix lightly. Spoon into 1 1/2-quart casserole. Top with tomatoes. Bake at 350° for 35 minutes. Top with remaining cheese and chips. Continue baking until cheese is melted.
Cook unpeeled sweet potatoes in water to cover until tender. Cool. Peel and slice lengthwise in 1/2-inch slices. Layer 1/2 of sweet potatoes in shallow 1 1/2-quart casserole. Cover with apples. Top with second layer of potatoes. Melt butter in saucepan. Add sugar and water. Bring to boil. Pour over potatoes. Bake in a preheated 350° oven for about 45 minutes or until apples are tender. Makes 8 to 10 servings.
Mix all ingredients except fruit. Cover and refrigerate at least 2 hours to blend flavors. Sprinkle with additional coconut if desired. Serve with fruit.
In large bowl, combine flour, coconut, ginger and butter until it crumbles. Pour into 9 x 13-inch ungreased pan. Put in oven at 350° for 15 minutes. Stir mixture and bake 5 more minutes. Crumble mixture and remove 1 1/2 cups from pan. Pat remainder in pan and let cool.
Make a syrup by combining water and sugar. Boil 5 minutes; cool. Combine thick syrup, fruit juices and ice water. Pour over ice. Garnish with mint leaves and slices of oranges and lemons. Yields 30 servings.
Combine mashed potatoes, eggs, milk, white sugar, 3/4 stick margarine and spices; mix well. Pour into a greased casserole dish. Bake at 400° for 20 minutes.
Dilute gelatin in cold water. Heat soup and add to gelatin. Mix cheese and mayonnaise until smooth. Add to gelatin mixture. Add pepper, celery and meat. Pour in casserole or ring mold. Chill.
Brown steak in oil; simmer for 1 to 1 1/4 hours, until meat is tender. All other ingredients are simmered in with the meat. Vegetables will not get mushy or fall apart due to the vinegar. Remove the bay leaf. Serves 6.
Oil a platter with vegetable oil. Place the sugar, vinegar and butter in a deep saucepan. Stir over low heat until the sugar is dissolved. Increase heat slightly and cook without stirring, until a candy thermometer registers 268° or until a small quantity of the syrup will form a hard ball when dropped into a bowl of cold water. Remove pan from stove and add vanilla. Stir only enough to blend mixture. Pour candy onto platter. Let cool until a dent can be made in it when pressed with finger. Gather into a lump and pull it with finger tips until is light and porous. Dip hands in cold water often to prevent sticking. Roll into long thin strips and cut in 1-inch pieces. Place in tight tin can if you want creamy.
Cream the butter; add the sugar. Combine other ingredients. Roll dough into small balls and place on ungreased cookie sheet. Mash ball flat with glass bottom that has been dipped in sugar. Place pecan half in center. Bake at 375° for 7 to 10 minutes.
Heat oven to 350°. Butter an 8x8x2 baking dish. Cut each slice of bread into 4 triangles. Arrange triangles on the bottom of the dish. Beat eggs slightly; add remaining ingredients and mix well. Pour mixture into baking dish. Bake, uncovered for 30 to 40 minutes. Cut into 6 pieces.
In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be stiff). Spoon into 2 greased 8x4x2 inch loaf pans. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Cream eggs, sugars and oil. Sift flour, baking powder, baking soda, salt and cinnamon. Stir into creamed mixture. Add vanilla; stir. Add zucchini; stir. Pour into two greased loaf pans. Bake at 350° for 50 to 60 minutes.
In a medium saucepan, stir sugar and water, then add butter. Cook on high to 265° (hard boil stage; you need a candy thermometer). Add 2/3 of the almonds. Stir constantly to 295° (hard crack stage). Remove and pour into cookie sheet to cool. Sprinkle a large Hershey bar over the top and when melted, spread around. Sprinkle with the remaining almonds. Cool and break into pieces.
In a small heatproof custard cup, sprinkle gelatin over cold water. Stir and set aside for 10 minutes. Place dish in a small pan of water and heat gently until gelatine mixture is completely dissolved. Cool mixture. Place strawberries in a medium bowl and sprinkle with sugar. Stir gently and set aside for 15 minutes. Combine cooled gelatine mixture, strawberries with their juice, lemon juice and corn syrup. Spoon into ice pop molds and freeze for at least 2 hours. Makes about 6 fruit pops.
Heat oven to 350°. Cream sugar and butter until fluffy. Add eggs one at a time. Beat 1 minute after each egg. Carefully mix in food coloring. Sift flour, cocoa, salt and soda together. Mix buttermilk with vinegar and vanilla. Add to the creamed ingredients alternately with dry ingredients. Beat on medium speed until well mixed. Turn onto 2 greased waxed paper-lined 9-inch layer pans. Bake 35 to 45 minutes. Cool and spread with icing. Serves 24.
Prepare dinner according to packaged directions. Add tuna, soup, milk and seasonings. Pour into a 1 1/2-quart casserole dish. Top with potato chips. Bake in a 350° oven for 20 minutes.
Mix together. Drop by teaspoonful in medium waffle iron. Bake for a minute or two. Frost with Chocolate Frosting when cool.
Melt the butter and add all the ingredients. Heat until bubbly. Makes about 1 1/4 cups. This is a tasty sauce to brush on fish when broiling or cooking on the barbecue.
Put in blender. Mix at high speed. For thick milkshake, mix a short time. For thin milkshake, mix a long time.
In a large saucepan beat together sugar and egg yolks. Add salt and stir in milk. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat and cool.
Cut shrimp if large and toss with 1 tablespoon sherry; set aside. Melt butter, remove from heat and stir in flour, salt and paprika until smooth. Gradually stir in light cream. Bring to a boil, stirring constantly, reduce heat and simmer 2 to 3 minutes. Add shrimp and	the rest of the sherry. Put into baking dish and sprinkle with cheese. Bake at 350° until heated through. Serve over rice.
Scrape out the center of both sides of an English muffin, taking care not to scrape a hole into the muffin. Fill one half of muffin with your favorite sandwich or dessert filling. Cover the filled half with the other half; butter both halves on the outside. Wrap muffin in foil, using the drugstore wrap method. Place on coals for 3 to 5 minutes per side.
Cream 1 cup sugar and cream cheese. Add eggs, one at a time, beating well, about 10 to 15 minutes. Add 1 1/2 teaspoons vanilla. Pour mixture into foil lined baking cups which have paper separators. Fill about 3/4 full. Bake for 40 minutes at 300° . Cheesecakes will rise, but will not brown. Take out of oven and cool for 5 minutes. A hole will form in center of cheesecakes. Combine sour cream, 1/2 cup sugar and 1/4 teaspoon vanilla; put about one or two teaspoons of mixture into the hole that forms in each cheesecake. Add 1 teaspoon jelly or pie filling on top. Return to oven and bake for 5 minutes. Makes 24 cheesecakes.
Wash squash and shred like cabbage, Add salt let set for 10 to 15 minutes. Press or squeeze water out. Shred or break up cheese. Mix together squash and onions with enough crackers to hold patties together. Form into patties and roll in remaining cracker crumbs. Fry at low temperature.
Mix all together and place in a greased 13 x 9-inch pan. Bake at 375° for 45 to 60 minutes.
Mix together and form into rolls. Wrap in foil (shiny side up). Place in refrigerator for 48 hours. Fork holes in bottom of foil and place in pan (with drainage rack-broiler pan from oven works good). Bake for 1 hour and 15 minutes at 350°. Unwrap. Cool. Re-wrap and freeze. (We usually double this.)
Combine egg whites, syrup and salt in top of double boiler, beating with egg beater until thoroughly mixed. Place over rapidly boiling water. Beat constantly for 7 minutes or until it stands in peaks. Remove from heat; add vanilla and beat until thick enough to spread. Lemon juice may be added to make it less sweet.
Mix sugar and lard together. Add egg; beat together. Add sour milk, then graham flour with soda, salt and baking powder. Add white flour until dough is stiff enough (approximately 1 1/2 cups). Bake in oven 1 hour at 350°.
Beat egg whites stiff. Cream butter and sugar well; add egg yolks and cream well.	Fold in the whites. Add flour and buttermilk	alternately. Add flavoring and jam. Bake in four layers at 375° for 25 to 30 minutes.
Mix the first 7 ingredients together; let stand 20 minutes. Drain. Mix together the remaining ingredients. Bring to a boil; boil for 5 minutes. Add all other ingredients to vinegar mixture; boil 20 minutes longer. Pack in jars and seal. Makes 6 pints.
Mix first 5 ingredients. Pour into casserole. Top with the crackers, then pour melted margarine over crackers. Bake at 350° for 30 minutes.
Combine eggs, water, salt and food coloring. Gradually add flour to egg mixture. Roll dough out thin and let dry 1 hour. Roll up dough like jelly roll and cut into thin strips. Drop noodles into boiling chicken broth. Cook about 20 minutes.
Brown hamburger meat; drain. Add tomatoes, beans and taco seasoning. Let simmer until all ingredients are thoroughly hot. Serve over chips, topped with cheese and lettuce. Add picante sauce to taste. This recipe is easy and good!
Cut cheese into cubes. Put cheese in a large bowl and add Ro-Tel. Put mixture in microwave until cheese melts. Serve with Doritos, nacho chips or Fritos. If you do not want to make a big amount of dip, you can half or quarter the recipe.
In mixer, cream butter and brown sugar. Add egg yolk and vanilla; beat until fluffy. Stir together flour, soda, baking powder and salt. Add to creamed mixture alternately with yogurt. Blend well.
In the top of a double boiler over boiling water, heat water, butter and vinegar.
Mix sugar, water, cream of tartar and marshmallows in pan and boil 3 minutes. Cover and beat egg whites. Add to mix and beat 5 minutes.
Mix and bake in 9 x 13 pan at 350° for 30 to 35 minutes.
Brown meat, season with salt, pepper and Worcestershire sauce. Line baking dish with tortillas, pour meat over.	Add Ranch Style beans over this. Put a layer of	onions, then layer of cheese, then cover with tortillas and pour soup over tortillas and Ro-Tel tomatoes over that. Bake at 375° for 45 minutes.
Brown ground beef with onion in skillet, stirring until beef is crumbly. Add soup and water. Mix well. Cook until heated through. Stir in sour cream and mushrooms. Serve over rice or noodles.
Combine first five ingredients; stir over low heat until blended. Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling, then boil slowly, stirring constantly, for 5 minutes (to soft ball stage). Remove from heat. Stir in chocolate and vanilla until chocolate is melted, then turn into a buttered 9 x 9-inch pan and cool. Cut into squares and remove.
Saute vegetables; add soup, milk and chicken. Add cheese and cook on low until warm. Pour over noodles.
In small bowl, combine first 4 ingredients. Add next 4 ingredients. Stir in bread crumbs and egg. Mix well. Shape into loaf. Place in greased quart baking dish. Bake 25 minutes at 350°.
Whisk first 6 ingredients in a large bowl. Add peas and next 3 ingredients, tossing to coat. Cover and chill at least two hours. Serve on a lettuce lined platter. Yield: 6 cups.
In a heavy skillet, saute ground beef. Add chili peppers and scallions. Then add garlic, salt, pepper, hot sauce and kidney beans. Add raw onions, if desired. Stir and serve. Leaves you breathless.
Mix meat, eggs, rice, salt, pepper, parsley, onion, garlic salt together. Shape into 2 inch balls. Cut cabbage into slices. In a large pan or crock pot, place a layer of cabbage, then meat, repeat process. Once all cabbage and meat are in, cover with sauerkraut and soup. Simmer 5 or 6 hours.
Preheat the oven to 350°. Spread the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, until fragrant. Transfer the hot nuts to a kitchen towel and rub them together vigorously to remove most of the skins. Finely chop the nuts and set aside.
Mix oil, sugar, and eggs together. Sift together dry ingredients and add vanilla and apples. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
In saucepan over low heat melt chips with margarine. In mixer bowl beat chocolate in mixture with remaining ingredients, except nuts, until smooth. Add nuts. Pour into pie shell. Bake 35 to 40 minutes at 325° until center is set. Refrigerate leftovers.
Mix all dry ingredients. Add oil and mix well. Stir in crackers and cover tightly. These are better if you let them set for a while so that the crackers soak up the oil and spices.
Stone dates; cut in small pieces. Sprinkle soda over dates. Pour cup of boiling water over them; let cool.
Combine vinegar, sugar, bay leaves, garlic, celery seed, 1 cup water and 1 teaspoon salt. Bring to boiling. Simmer, covered, for 30 minutes. Cool. Place eggs in jar. Pour mixture over eggs. Cover and refrigerate for 2 to 3 days. To serve, remove from liquid and cut lengthwise. Makes 12 eggs.