HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water, margarine, sugar and salt. Remove from heat and add milk and potato flakes. Mix well and chill for 12 or more hours (but not more than 24 hours). Add 2 cups flour just before rolling out the lefse. Form into balls, keeping them well chilled. Roll out as thin as possible on a floured cloth covered board. Use a rolling pin sleeve. Lift with a lefse stick. Bake on a hot lefse grill until brown spots are visible. Flip over and bake so done on both sides. Cover baked lefse immediately after baking. Wrap in plastic when cool. May be frozen. Makes 50 rounds of lefse.
Melt butter, stir in flour and pecans. Press in a buttered pan. Bake 15 minutes at 350°. Let cool. Beat cream cheese and sugar in bowl. Stir in Cool Whip. Spread over baked, cooled crust. Top with 1 cup of your favorite pie filling.
Blend all ingredients well. Shape into balls about 1/2-inch in diameter (bite size). Place on wax paper or cookie sheet. Dust with additional powdered sugar. Let dry (may take overnight). Dust again with powdered sugar. Place in airtight container.
Cream shortening and sugar. Add beaten egg. Sift together dry ingredients. Add alternately with persimmon pulp. Stir in nuts and raisins. Drop by teaspoons on cookie sheet. Bake 15 minutes at 350°. Makes about 1 1/2 dozen cookies.
Cream flour and butter together. Add egg yolks, sugar and corn. Fold in egg whites; add salt and pepper. Bake at 325° until silver knife comes clean when inserted in the middle, about 1 1/2 hours.
In soup pot, heat butter and saute onions. When onions are soft, stir in flour and slowly stir in heated milk. Stir constantly until mixture begins to bubble. Reduce heat to low and add chilies and potatoes; salt to taste. Simmer until potatoes are tender. Scoop out 1 cup of potatoes and puree in blender and add back to pot. Add jalapenos and cook 5 minutes more. Serve with cheese on top. If not thick enough, add instant potatoes. Servings: 4.
Butter 9 x 9-inch pan. Heat syrup and butter to boiling in 3-quart saucepan. Remove from heat. Add chocolate chips and vanilla. Stir until chocolate is melted. Fold in cereal, 1 cup at a time, stirring gently until coated. Fold in marshmallows. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into bars.
Add salt and sugar to flour. Cut shortening into dry ingredients. Dissolve yeast in 4 cups of warm water. Add 2 more cups of warm water as needed. Mix well with hands. Knead on a hard surface until it is all smooth and worked together. Grease top in bowl. Let rise until double in size. Punch down. Let rise again. Put in pans. Let rise. Bake at 350° until golden brown.
In large pot, melt margarine. Add onion, 1/2 cup of the green onion, green pepper and garlic. Cook about 5 minutes until soft, stirring frequently. Add chicken broth, beans, salt, pepper, bay leaves, basil, hot sauce and ham. Simmer 30 to 45 minutes, stirring often. At end of cooking time, mash some of the softest beans against the side of pan to form a thick sauce.
In medium bowl, combine glue, 1 cup water and several drops of paint or food coloring, stirring constantly. In large bowl, combine the remaining water and Borax. Stir until dissolved. Pour glue mixture into Borax mixture, stirring constantly. A glob will form as you stir.
Put the washed lentils into a large saucepan. Cover with water and boil gently until tender, about 45 minutes. Drain. Preheat oven to 400°. Use 1/2 of the butter or vegan margarine to grease a shallow ovenproof dish. Saute the onions in the remaining butter or vegan magarine in a large saucepan for 10 minutes. Add the garlic, mixed herbs, tomatoes, soy sauce, lentils, parsley, salt and pepper. Spoon the mixture into the dish. Spread the mashed potatoes evenly over the top, drawing the prongs of the fork over the surface to make ridges. Dot the whole surface with a little butter or vegan margarine. Bake for 45 minutes until golden brown.
In a 9-inch spring-form pan, stand Ladyfingers around edge and on bottom of pan. Whip cream, vanilla and confectioners sugar; combine with Cool Whip, pineapple and nuts. Spread 2/3 of mixture on ladyfingers. Place 1 layer of ladyfingers on top, then remaining mixture. Top with cherry pie filling. Chill 2 hours.
Cook macaroni as directed. Drain in a colander. In one big bowl, mix macaroni, condensed milk and mayonnaise by using a spatula. Blend thoroughly. Add the remaining ingredients. Mix carefully. Chill for about 2 hours or overnight. Serve cool.
In an 8-inch square baking dish, combine all ingredients, except pork chops. Brown pork chops (I usually trim off any excess fat). Place pork chops on top of stuffing. Bake at 350° for 1 hour, turning chops after 1/2 hour.
Combine the spices, sugar and 2 quarts of water in a saucepan; bring this mixture to a good strong boil. Boil for 5 minutes. Add the tea and remove saucepan from the heat. Steep for 5 minutes. Strain. Add the fruit juices plus 2 cans of water. Pour over ice in tall glasses. Add lemon or orange slices for color. Yields 2 1/2 quarts.
Dissolve jello in boiling water. Add frozen strawberries. Place into large Tupperware mixing bowl. Mixture should fill bowl to 1/2 full. If not, add some cold water. Place in refrigerator until partially set. Add angel food cake by placing into center of jello and pushing down into bowl. Refrigerate overnight. Unmold and serve.
In medium saucepan add sugar, eggs, flour, salt, mandarin orange juice and pineapple juice and cook egg mixture until a custard consistency; cool about 20 minutes. Cook macaroni as directed on box. Drain well. (This is a pasta that is shaped similar to rice.) Mix macaroni with custard mixture. Set in refrigerator overnight.
Drain pineapple and reserve the juice. Add cold water to make 1 cup. Add boiling water to jello and stir 2 minutes. Add juice and refrigerate 1 1/4 hours, until thickens like egg whites. Stir in Cool Whip. Refrigerate for 10 minutes or until it mounds. Stir in remaining ingredients. Put in a 6 cup mold. Refrigerate for 3 hours. Unmold.
Sift together flour, baking soda and salt. Using electric mixer, cream together sugar and butter until light and fluffy; add eggs, one at a time, beating after each addition. Stir in sour cream and flavoring. Gradually mix dry ingredients into egg mixture until completely blended. Turn into greased and floured 10-inch tube pan or divide mixture into 2 loaf pans that have been greased and floured.
Sift together flour, sugar, baking powder, soda and salt. Beat 2 minutes. Add oleo, 1/3 cup buttermilk and bananas; beat 2 minutes more. Add eggs and 1/3 cup buttermilk. Fold in nuts. Bake at 350° for 30 minutes.
Separate eggs. Cream yolks and sugar well. Sift flour, salt and baking powder. Add 1/2 of the flour mixture to egg and sugar mix. Use rest to dredge dates and nuts. Add to mixture. Mix well. Add beaten egg whites. Mix well. Pour into greased loaf pan. Bake at 300° until toothpick comes out clean; let cool.
Mix sugar and cornstarch. Add chocolate, salt and water. Cook until mixture thickens. Remove from heat. Stir in margarine and vanilla. Spread while warm on 1 loaf or 9 x 9-inch cake. Frosting remains smooth and soft.
Combine juices. Pour over ice in glass. Add squeezed lime wedge. Makes 1 serving.
Cream the cream cheese and add cherry juice. Add drained pineapple, cherries and marshmallows. Fold in whipped cream. Refrigerate. Should be made 6 to 8 hours before serving time.
Mix together flour, salt, pepper and paprika. Mix beaten egg and milk. Coat chicken with seasoned flour. Dip in beaten egg and coat again with seasoned flour. Melt Crisco into a 12-inch skillet over medium heat, until 1/4-inch depth is reached. Cook chicken over medium heat. Cover skillet tightly and simmer, turning once or twice, until the thickest pieces are done, 30 to 40 minutes. Remove cover during the last 5 minutes of cooking to crisp chicken.
Beat egg and milk; dip turkey, then dip in bread crumbs. Over medium-high heat, melt 1 tablespoon margarine (more as needed); add cutlets and cook until brown on both sides. Remove from pan. Reduce heat to low. Squeeze juice of 1/2 lemon (or 1/2 ounce juice); add water and bouillon. Return cutlets to skillet; put thin slices of lemon on cutlets. Cover. Simmer 15 minutes or until fork-tender. Serve with pan liquid. Serves 2.
Cook broccoli and onion until tender. Cook rice. Drain both. Add soup, cheese and butter to rice, broccoli and onion. Cook in 350° oven for 30 minutes.
Combine ground meat, stuffing mix, tomato sauce, onion, celery, eggs, thyme and marjoram in a large bowl and mix well. Turn into a 10-cup Bundt pan, pressing meat against sides and center of tube pan to make well for filling. Pierce rice pouch. Cook on High until just defrosted, about 3 to 4 minutes. Layer mushrooms, rice and sausage in center of loaf. Press edges of meat over filling, sealing to cover completely. Cook on High for 14 to 16 minutes (microwave) or until probe set at 160° registers done or at 350° for 1 hour (regular oven). Drain off accumulated juices. Invert loaf onto serving platter. Sprinkle top evenly with cheese and parsley just before serving. (If necessary, cook on High just until cheese melts.) Meat Loaf can be reheated.
Pour boiling water over beef and let stand 5 minutes. Drain and shred beef in fine pieces. Combine eggs with water and Tabasco sauce. Beat with fork or whisk. Melt oleo in a heavy skillet. Add beef and saute. When beef edges start to curl, add eggs. Keep the heat on medium-low and with spatula keep scraping from bottom and sides of skillet. Cook until desired doneness. Sprinkle with parsley and pepper. Serve with muffins or whatever is your choice.
Melt margarine in saucepan. Blend in flour and chicken bouillon cubes. Gradually stir in milk, stirring until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Arrange broccoli in 2-quart casserole. Spoon chicken mixture over broccoli. Sprinkle evenly with cheese. Bake at 350° for 30 minutes or until hot and bubbly.
Put pork chops in crock-pot. Pour cream of celery soup over them. (Do not add water.) Cook on high for 4 hours.
Mix pretzels, butter and 3 teaspoons sugar. Press into a 9 x 13-inch baking dish and bake at 400° for 8 minutes.
Cream margarine, butter and sugar until light and fluffy. Add half the flour and half the milk. Mix well. Add eggs, one at a time, beating well after each addition. Add remaining flour, salt, vanilla and milk, mixing until light and smooth. Pour into a greased and floured Bundt pan or tube pan. Place in a cold oven. Heat to 325° and bake for 1 hour and 20 minutes or until cake tests done. Cool in pan for 20 minutes; then turn out onto a cake plate.
Saute the onion and okra in 1/4 cup oil until they are wilted. Add green pepper, celery and garlic; stir them until they are wilted. In a skillet, add 2 tablespoons oil with flour. Cook until brown. Add to okra mixture. Saute shrimp with remaining oil for about 10 minutes. Add shrimp, oysters, bay leaves, crab boil, salt, tomato sauce and water. Cook slowly for about 45 minutes. Remove from heat. Add crabmeat. Serve over rice.
Shred cabbage. Add to melted margarine in large heavy saucepan. Toss lightly to coat cabbage. Add peeled and diced apples, salt, pepper, vinegar, sugar and beer. Cover and simmer gently, stirring as needed. Cook until tender, about 30 minutes. Serves 8 to 10.
In saucepan, bring pudding, butter and milk just to a boil over medium heat, stirring constantly. Remove from heat quickly. Stir in 2 cups confectioners sugar, blending well. Add 1/4 cup nuts. Pour in greased 8 x 4-inch pan.
Preheat oven to 400°. In a large bowl, sift together cornmeal, flour, sugar, baking soda and salt. Make a well in the center of the dry ingredients and pour in the buttermilk and eggs; stir until almost blended. Stir in 1 cup of milk and the corn kernels until just combined. Do not overmix. Pour the butter in a 10-inch cast-iron skillet and heat in the oven until melted. Remove and swirl to coat bottom and sides. Scrape batter into the hot pan and sprinkle with remaining 1 1/2 cups of milk. Bake 30 to 35 minutes or until golden brown and crusty on outside but still quivers slightly when the pan is shaken. Cut into thick wedges and serve hot with sweet butter.
Rinse and drain celery, onion and pepper. Cut up and add to beans. Bring to boil sugar, water, oil, vinegar and salt. Pour over vegetables and soak overnight. Next morning, drain and serve.
Sift together flour, baking powder and salt. Add nuts and blend; set aside. Beat shortening until creamy , 300 strokes or 2 minutes at medium speed with hand mixer. Gradually add sugar, beating until fluffy after each addition. Add egg and beat until thick. Add flour mixture and bananas alternately, blending thoroughly after each addition. Fold in fruits and raisins. Grease bottom only (not sides) of 4 1/2 x 8 1/2 x 3-inch loaf pan. Bake in a moderate oven (350°) for 60 to 70 minutes.
Pour cherries in bottom of 9 x 13-inch pan; sprinkle dry cake mix over cherries (do not stir). Pour melted margarine over cake mix and sprinkle nuts on top; do not mix. Bake in a 400° oven for 30 minutes or until set. Top with ice cream to serve.
Reserve a few strawberries for garnish. Wash and hull remaining berries; sprinkle with 1/3 cup sugar. Mash slightly; set aside.
Cook broccoli and place in 9 x 12-inch baking pan. Place chicken on top and then sauce made with ingredients. Sprinkle with cheese. Bake at 350° for 45 minutes. Last few minutes, cover with onion rings and leave in oven.
Tie spices in cheesecloth bag. In saucepan, combine spice bag, vinegar, sugar, salt and turmeric; bring to a boil, then simmer for 5 minutes. Remove from heat. Pour over vegetables; cool to room temperature. Store in covered container in refrigerator (remove spice bag after 1 day).
Mix all ingredients except bacon together and refrigerate until ready to serve. When ready to serve, mix Sauce.
Mix Cool Whip and cottage cheese. Mix in jello. Fold fruit into mixture. Chill.
Blend oatmeal in a food processor or blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together the flour, blended oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake for 6 minutes at 375°. Makes 112 cookies, but recipe can be halved.
Preheat oven to 350°. Remove 1/2 cup of cookie dough and reserve for another use. Add flour to remaining dough and knead with hands to combine. Press dough into a greased 9 x 13-inch cookie sheet. Bake 15 to 20 minutes or until lightly browned. Cool completely. Blend cream cheese, brown sugar and vanilla together until smooth. Spread on cooled cookie. Peel, core and slice (in thin slices) both apples. Pour soda pop over apples to prevent browning. Remove apples from soda pop and arrange on cream cheese mixture. Sprinkle lightly with cinnamon. Heat caramel topping slightly and drizzle over whole pizza, then sprinkle with chopped nuts. Yield: 12 to 16 servings.
Preheat oven to 400°. Lightly grease two large baking sheets with butter or vegetable shortening.
In large Dutch oven, put chicken, carrots, celery, onions, salt, pepper, and add enough water to fill pot 3\4 of the way. Cover, bring to a boil, lower heat and simmer 2 hours. Remove chicken and cut into small pieces and return to pot. In another pot cook your favorite soup pasta, drain and add to broth and serve with parmesan cheese. Serves 6
Mix the boiling water, shortening, sugar and salt in a bowl. Cool to lukewarm. Dissolve the yeast in warm water. Add to the sugar mixture and mix well. Stir in flour, form to a ball. Grease the top and cover. Let rise in a warm place until doubled in size. Punch down and cover. Place in refrigerator until ready to bake. Roll out on a floured surface, cut with biscuit cutter. Fold over and place on a greased cookie sheet. Let rise until doubled. Bake in 400° oven for 15 minutes. Makes about 3 dozen.
Bring cranberries, water and sugar to boil and boil for 5 minutes. Add jello, then cool for 10 minutes. Add grapes and pineapple, then cool for 5 minutes. Add walnuts. Refrigerate until set. Will keep for days.
In small bowl with electric mixer, blend cheese and horseradish until smooth. Mix in salts and beef until well blended. With hands, shape into a ball. Wrap and refrigerate overnight or until firm. Reshape and roll in chopped parsley. Cover and refrigerate until ready to serve.
Cook bacon until crisp. Cool and crumble. Cut broccoli into small pieces (raw). Mix mayo, honey and vinegar for dressing. Combine everything and add dressing just before serving.
Spread on pizza pan. Bake at 300° until brown around edges, about 20 minutes. Let cool.
Preheat oven to 375°. In small bowl, combine flour, soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by level teaspoonfuls onto ungreased sheets. Bake 9 to 11 minutes. Makes about 5 dozen.
Preheat oven to 400°. Put into an unbaked pie shell in this order: cheese and onion rings mixed together and celery and green pepper mixed together. Beat eggs until just blended; add milk and mustard. Pour over other ingredients. Bake for 45 minutes. Top with remaining cheese and onion rings as soon as quiche comes out of the oven.
Mix together the soda and salt. Cook sugar, water and syrup in a large pan until a thin thread will form. Add peanuts and cook until peanuts stop popping. Remove from heat and add soda and salt. Pour into a large buttered pan. Break when cooled.
Cook ground beef and onion together; drain well. Combine all ingredients in a pot to simmer. Simmer 20 to 30 minutes.
Mix all ingredients by hand (wooden spoon). Bake at 350° for 45 minutes in 13 x 9-inch greased pan.
Pour milk into large bowl. Add pudding mix and beat with whisk until well	blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mix. Top with remaining crushed cookies. Refrigerate for 1 hour; decorate.
Place the steak flat on the counter. Add the raw vegetables on the steak. Roll the ends up over the vegetables and fasten with long toothpicks. Place the rolled steak in a flat baking dish and cover with foil. Do not season as the vegetables will do that. Bake at 350° for about 1 hour. Heat canned beef or mushroom gravy and pour over the ingredients. Serve. You may want to use leftover gravy instead of the canned.
Fry hamburger first. Drain. Molasses is optional. Then throw everything in crock-pot on low or on stove top at 350° for approximately 1 hour.
Cut several pieces white bread into small pieces and cover bottom of 9 x 13-inch casserole. Over bread, spread mixture of crabmeat, green pepper, onion, celery and mayonnaise. Pour mixture of eggs and milk over the top and refrigerate overnight.
Place all ingredients into a stainless steel bowl. use a rubber spatula to stir tartar sauce. Should be the consistency of 1000 Island dressing.
Mix all ingredients. Cover tightly and microwave 100% for 12 minutes. Next, toss in blender and puree. Spoon into refrigerator jars. Great gift.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chopped pecans. Shape dough into 1-inch balls. Place 1-inch apart on an ungreased cookie sheet. Bake in a 325° oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.
Cook spinach and drain. Put back in pan; add cheese, stirring, over low heat. Add garlic salt; pour into 1-quart casserole dish. Top with bread crumbs; dot with butter. Bake at 350° for 20 minutes.
Cut biscuits in quarters and roll in mixture of 3/4 cup of sugar and 3/4 teaspoon of cinnamon. Pile in a greased Bundt pan. Melt oleo. Add 3/4 cup of sugar and 3/4 teaspoon of cinnamon. Heat until sugar melts and pour over biscuits. Bake at 350° for 30 to 35 minutes. Let stand 10 minutes, then invert on cake plate.
Drain syrup from peaches into pot and heat. Blend 1/2 cup sugar, cornstarch and salt; stir into hot syrup. Cook and stir until mixture boils. Stir in margarine and almond extract. Set aside. Line bottom of 9 x 13-inch pan with 1/2 of pastry. Lay peach slices on top and pour syrup mixture over peaches. Roll rest of pastry thin; cut into 1/2-inch strips. Arrange, lattice fashion, over top of dish. Sprinkle 2 tablespoons sugar over top crust. Bake in a preheated 400° oven for 35 minutes, or until well browned.
Mash potatoes; mix all the ingredients together. Bring to a boil. Add butter and serve.
Mix flour, shortening, nutmeg, brown sugar, cinnamon and salt until crumbly. Take out 1 cup crumbs for topping; set aside. Add baking soda to sour milk and stir. Add to remaining crumbs the egg, baking powder and sour milk mixture. Pour batter in a 9 x 13-inch pan. Sprinkle crumbs on top, keeping crumbs lightly in center. Bake at 350° for 35 minutes.
Boil and drain broccoli. Add all other ingredients except cheese and bread crumbs. Let stand 30 minutes. Top with cheese and bread crumbs. Cook 30 minutes at 350° or until bubbly.
Brown ribs in a baking dish or roaster over surface heat. Combine the remaining ingredients and pour over the ribs. Cover and bake at 350° for 1 3/4 hours. Uncover and bake an additional 15 minutes. Spoon sauce over the ribs during baking 2 or 3 times.
Grease bottoms of 12 muffin cups. In a bowl, combine flour, corn meal, sugar, salt and baking powder. Blend well. Add milk, oil and egg; stir just until dry ingredients are moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups. Bake in preheated 400° oven 20 to 25 minutes or until golden brown. Serve warm.
Mix. Measure 2 teaspoons of mix with cup of hot water. Keep remaining in airtight container.
Prepare Good Seasons salad dressing mix according to directions on the package. Pour dressing over all ingredients. Refrigerate overnight.
Mix all ingredients. Bake in covered casserole at 350° for 1 hour. You can use a 9 x 13-inch pan.
Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (approximately 2 to 4 minutes). Add vanilla, beating well. Yields enough for one 9-inch pie.
In a large pan, bring water to boil. Add sugar and stir to dissolve. Simmer 3 minutes. Before removing from stove, add jello and mix well. Let cool. Add juices and mix well. Pour into two 1/2-gallon Ziploc freezer bags. Seal and freeze until solid.
Mix together; sprinkle with shredded cheese. Bake in a 375° oven.
Saute onion and red pepper in butter until tender. Cook noodles according to package. Drain. Add cheeses to hot noodles. Stir until cheeses melt. Stir in onion mixture, peas and pepper. Spoon into greased baking dish. Top with crackers. Bake at 325° for 20 to 30 minutes.
Melt candy in microwave. Add pecans. Drop on wax paper about 3 to 4 pecans in each drop. Let stand until completely cooled. About 2 to 3 hours.
Mix cake according to box and bake in a 15 x 11-inch pan for 20 minutes at 325°. Cool.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles; drain. Add cream of chicken soup and cream of celery soup to noodles. Layer in casserole dish, hamburger mixture, cheese and noodle mixture. Bake at 350° for 1/2 hour.
Combine first three ingredients and refrigerate overnight. Then combine dressing with remaining ingredients and refrigerate.