HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald, peel and quarter tomatoes. Add sugar. Let stand overnight. Drain off juices and boil rapidly, until it spins a thread. Add tomatoes and lemons; boil until thick and clear. Pour into sterilized jars and seal with lids as filled.
Cream butter and sugar. Add eggs. Beat well. Sift flour, baking powder and salt and add alternately with milk. Add flavorings. Grease large tube pan; sprinkle lightly with flour. Pour into tube pan and bake at 300° for 1 hour and 10 minutes.
Combine flour, salt and pepper in shallow dish. Roll chicken pieces in flour, coating well. Melt butter in large skillet over medium-high heat. Add chicken and cook frequently, turning until chicken is golden, about 12 to 15 minutes. Add beer and onions. Cover; reduce heat and simmer, turning occasionally, until chicken is tender, about 40 minutes. Blend in whipping cream and parsley. Increase heat to medium-high. Continue to cook until heated through, about 2 to 3 minutes.
In mixer bowl, mix all ingredients on medium speed 20 to 30 seconds. On lightly floured surface, mold dough into 2 rolls, 1-inch in diameter and about 8 inches long. Dought will be soft but not sticky. Wrap in waxed paper. Chill at least 2 hours. Heat oven to 375°. Cut rolls into 1/4-inch slices. Place on ungreased baking sheet. Bake 10 to 12 minutes or until light brown.
Mix all ingredients, except cream cheese, eggs and onion. Cover and refrigerate at least 2 hours.
In a large bowl, chop broccoli, pecans, onion and apple. Grate the cheeses and add. Quarter and slice bananas; add. In another bowl, mix mayonnaise, sugar and pickle juice. Stir over other ingredients. Chill and serve.
Blend all ingredients. Beat 4 minutes. Pour into greased 9 x 5 x 3-inch loaf pan or 3 small loaf pans. Bake at 350° for 35 minutes or until toothpick comes out clean.
Combine ham, cheese, mayonnaise and mustard. Spread on 6 slices toasted bread. Put together remaining slices, like a sandwich. Cut each sandwich in 4 pieces. Arrange in a baking dish that has been sprayed with Pam or brushed with oleo. Beat eggs and add milk. Pour over sandwiches, leaving space between bread so milk can run in. Refrigerate at least 4 hours or overnight. Bake at 325° for 35 to 40 minutes, uncovered.
Mix together the first 5 ingredients. Slice through the rolls lengthwise. Spread mixture on both sides of the rolls. Place ham and cheese on rolls. Wrap in foil. Heat for 10 minutes at 400°. If made ahead and refrigerated, heat for 15 minutes.
Cream sugar and butter. Add eggs (one at a time while beating), vanilla and lemon extract. Then add flour, salt, soda sifted with alternating sour cream. Grease a Bundt pan. Pour mixture in pan and bake at 350° for 55 minutes. Cake is done when knife inserted in center comes out clean.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Stir in Toll House morsels and walnuts. Pour into pie shell. Bake at 325° for one hour. Serve with whipped cream or ice cream.
Cream butter and sugar until fluffy; add eggs. Combine flour and baking powder. Alternate adding flour mixture and milk. Bake at 350° for 1 1/2 hours.
Chop 10 eggs and combine with potatoes in a large bowl. Combine milk, mustard, salt, pepper and onion in container of blender; whirl until onion is finely chopped. Add mayonnaise and vinegar and whirl just to blend. Pour over egg-potato mixture and mix well. Cover and refrigerate until chilled. When ready to serve, slice remaining eggs; sprinkle salad with parsley. Garnish with egg slices. Sprinkle with paprika, if desired.
Beat eggs well. Add half and half and rest of ingredients. Pour into 9-inch pastry-lined pan. Bake at 350° for 45 minutes.
Make cake according to directions on box. Bake in three 8 1/2-inch pans as directed.
Stir all ingredients together and pour 1/2 the batter into a greased casserole. Cover entire surface with chiles. Sprinkle on a generous amount of grated cheese. Pour rest of batter on top of chili-cheese mixture. Bake at 375° for 30 to 45 minutes.
Cover and let set 3 months; shake everyday. Wash and drain. Add 4 cups sugar; let set 1 week. Ready to eat.
Saute onions in butter slowly. Remove and drain. Put in pie shell. Combine cheese, flour, salt and cayenne. Stir in beaten eggs and milk. Pour over onions and bake in a 350° oven for 40 minutes.
Place all ingredients in medium sized pot (heavy to keep from scorching). Simmer over low to medium heat, stirring occasionally until potatoes are done. Grated cheese may be added to top after cooked.
Mix all ingredients together and place in roasting pan. Bake, uncovered, for 1 hour at 250°.
Combine butter, soy sauce and Tabasco. Drizzle over noodles; toss until well coated. Sprinkle with celery salt and onion powder, tossing to mix. Toast in slow oven at 275° for 12 to 15 minutes.
Preheat oven to 375°. Grease a 9-inch pie pan with 1 teaspoon of margarine. Lay the sweet potatoes and apple slices in the pan in a circle, alternating and overlapping the slices.
Cook zucchini and onion in salted water for 5 minutes; drain. Brown sausage and drain. Combine sour cream, soup, zucchini and carrots. Add margarine to dressing. Layer 1/2 of dressing in bottom of 9 x 13-inch pan or 1 1/2-quart casserole. Pour vegetables over and sprinkle sausage on. Add remaining dressing and bake at 350° for 30 minutes. Sprinkle top with 1 cup grated cheese; return to oven to melt.
Pour boiling water over bran flakes and let stand 3 minutes; set aside. In separate bowl, combine shortening, sugar and eggs; set aside. Sift flour with soda and salt. Now, combine all ingredients with buttermilk. Bake in greased muffin pan in a preheated 400° oven for 20 minutes. Makes about 2 1/2 dozen. Batter may be kept in refrigerator up to 4 weeks.
Place chicken in shallow baking dish. Combine soup and sour cream. Pour over chicken. Sprinkle with paprika and bake at 350° for 1 1/2 hours.
Mash peeled bananas into a bowl, using a potato masher or a fork. Add flour and mix. Add sugar and mix well. Put oil in pan and heat (deep fat frying). When oil is hot, drop mixture by spoonfuls into oil, turning frequently. Cook until golden brown on both sides.
Mix well and roll in chopped nuts. Wrap ball in waxed paper and chill.
Heat oven to 350°. Line 13 x 9 x 2-inch baking pan with nonstick foil or with regular foil coated with nonstick spray. In large microwave-safe bowl, melt together butter and chocolate in microwave oven on HIGH for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into prepared pan. Sprinkle with 1 cup chocolate chunks. In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks. Bake in 350° oven until top is dry to the touch, about 35 minutes. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares.
Melt butter and cocoa together. Remove from heat and stir in sugar. Add beaten eggs. Mix well. Add flour, chopped nuts and vanilla. Mix well. Pour into a greased 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Sprinkle marshmallows on top of hot cake and cover with your favorite chocolate frosting!
Cook and drain noodles. Layer noodles, Ragu sauce and cheese in 9 x 12-inch pan. Bake 30 minutes at 325° or until hot.
Wash beans, bring to boil and let soak 1 hour; drain. Add new water. Season with garlic salt, seasonings and hot sauce. Add onion. Cook on medium all day. Add water when needed. About 1 hour before serving, add sausage. Serve over rice, with cornbread.
Drain apricots and pineapple; reserve liquid and add water to make 1 cup liquid.	Heat liquid and sugar until sugar dissolves. Add strawberries and their juice, orange juice and lemon juice. Cut up apricots and bananas; add to mixture along with pineapple. Spoon into cupcake papers placed in muffin tins. Freeze until solid. Remove from tins and store in plastic bags. Remove from freezer 10 to 20 minutes before serving.
Brown hamburger meat with onion and green pepper. Add to remaining ingredients. Simmer 2 to 3 hours.
Mix sugar, milk, cocoa and butter in pan. After mixture comes to boil (1 1/2 minutes), remove from heat. Add peanut butter and vanilla. Stir until creamy. Add oatmeal and stir. Spoon on wax paper. Let cool.
Place tamales in baking dish. Top with beans, onion and cheese. Pour tomato sauce over. Bake at 350° for 30 minutes, until bubbly. Makes 3 to 4 servings.
Put dry ingredients into a large bowl, then add eggs, oil and cold water. Stir to mix well, then gradually add boiling water. Mix well. Batter will be thin. Bake in greased and floured 13 x 9-inch pan or two (8-inch) pans for 30 to 35 minutes at 350°.
Thaw rolls. Mix dry pudding mix, sugar and cinnamon together. Sprinkle 1/2 nuts on bottom of a 9 x 13-inch pan. Put rolls on top of nuts. Sprinkle sugar and pudding mixture over rolls. Drizzle butter on top. Cover with greased wax paper and towel overnight. Bake at 350° for 25 to 30 minutes. Invert pan on platter or foil covered cookie sheet to serve.
Note: To crush peppercorns, press them with the flat side of a knife blade.
Mix ingredients together and cook on low heat for 1 1/2 hours or you can cook on higher heat for a shorter amount of time. Saute chopped onion in butter until soft; mix with the kraut and serve.
Put carrots, potatoes and onions in casserole dish. Sprinkle with salt and pepper to taste. Top with sausage. Mix sauce and water together. Pour over casserole. Bake one hour or until vegetables are tender.
Pull chicken off bone and place in a 11 x 14-inch casserole dish. Mix soup together and spread over chicken. Mix stuffing mix, broth, eggs and onion and spread over soup. Cook in oven at 350° for 1 hour.
In a Ziploc bag, put chicken pieces and a liberal amount of soy sauce and garlic powder. Close bag tightly and refrigerate overnight. Remove chicken and grill over charcoals or broil. Baste with soy sauce and garlic mixture. Grill or broil about 15 to 20 minutes per side.
Shred cabbage. Thoroughly mix mayonnaise, milk, vinegar, sugar, salt and pepper. Mixture should be tart. Pour over cabbage and mix well. Add pineapple to mixture. Let stand at least an hour before serving. Mix well before serving.
Brown ground beef, add onion and cook until translucent; drain. Add mushrooms, soup and sour cream. Place over cooked noodles. Serve immediately. Yields 4 to 6 servings.
Blend sugars, butter, eggs, vanilla, cinnamon and salt; beat well. Combine flour, oats and baking soda; add to butter mixture. Mix well. Add dates and nuts, if desired. Drop by spoonfuls, about 2 inches apart, on greased baking sheet. Bake at 350° for 10 to 12 minutes, until lightly browned.
Prepare cake mix as directed and bake in a 9 x 13-inch pan. Cool. Combine rest of ingredients and beat 10 to 15 minutes until light and fluffy. Spread on cooled cake. Microwave 1 can prepared chocolate frosting (opened) for approximately 1 minute on High. Pour over filling and spread with knife. Serves 12 at 586 calories per 1/12th piece.
Sift flour, baking powder, soda and salt. Cream the shortening and peanut butter together. Add brown sugar; cream well. Add maple syrup and egg yolk; beat well. Blend in dry ingredients gradually. Mix thoroughly. Shape dough into balls. Place on ungreased pan and flatten with fork. Bake in a 350° oven for 12 to 15 minutes. Makes 3 1/2 dozen.
Scald milk. Add margarine, sugar, salt and beaten eggs. Cool to lukewarm. Crumble or sprinkle yeast in milk mixture. Leave set until bubbly (a few minutes). Add the liquid mixture to flour in a large bowl. Add more flour as needed (should hardly be sticky). Add a few raisins. Let raise until double in bulk. Then knead bread and divide into sections. Hand roll sections. Cut into small pieces. Roll out and braid. Let rise again. Bake at 350° for about 30 minutes.
Slice onions into shallow pan. Add a knob of butter and enough water to keep them from burning. Cook until transparent, over a low fire.
In a 13 x 9-inch pan; press out 1 package crescent rolls. Mix cream cheese, sugar, egg yolk and vanilla together and spread over pressed crescent rolls.
Combine. Bake for 2 hours at 250°, or cook slowly on cooktop, until thick.
Cover potato cubes with water. Let stand while preparing sauce. Melt butter or margarine in large pan. Add onion, garlic, celery and carrots; saute until vegetables are limp. Drain potatoes and add to vegetables. Mix thoroughly. Dissolve bouillon cubes in the boiling water. Add to potatoes along with salt. Cover, lower heat and simmer slowly until potatoes are tender, about 30 minutes. Pour into tureen and sprinkle with parsley. Very low in calories.
Mix dry ingredients. Add other ingredients and pour into pie shell. Cook at 425° for 10 minutes, then cook at 350° until done.
Mix all ingredients together. Make into 1-inch balls. Put in oiled baking dish.
First Layer: Melt margarine in pan. Add flour and nuts. Press out to fit pan. Bake at 350° for 15 minutes and let cool.
Combine corn, beans, salt, onion, cheese, soup and sour cream. Place in a 9 x 13-inch baking dish. Mix crackers, almonds and melted margarine. Spread over vegetable mixture in pan. Bake at 350° for 35 minutes.
Dissolve jello in 1 1/4 cups of boiling water. Add partially frozen strawberries and sugar. Cool until mixture starts to thicken. Fold in Cool Whip. Cover bottom of 9-inch pan with torn pieces of cake. Pour half of strawberry mixture over the cake. Continue with second layer of cake pieces and remainder of strawberry mixture. Refrigerate 4 to 6 hours or overnight.
Mix catsup, water and soup mix together. Pour over roast and bake until done. May use cooking bag. Bake at 350°F, 20 minutes per pound.
For each jello layer: Mix one box jello with 1 envelope Knox. Add 1 cup very hot water; stir until dissolved. Pour into a lightly greased 13 x 9-inch pan. Refrigerate until set, about 15 to 20 minutes.
Blend all ingredients and chill. May be served as a sweet salad or put in a graham cracker crust for a dessert.
Arrange nuts, flat sides up, in butter in deep 9-inch pie pan. Pat brown sugar over nuts and cover with a thick circle or pastry, 1/8 inch thick. Trim edges. Mix remaining ingredients and spoon into pastry. Cover with top crust. Bake in pre-heated moderate over (350°) for about 40 minutes. Cool for 5 minutes. Serve warm, plain or with whipped cream or ice cream.
Cook potatoes. Melt oleo and mix together with Good Seasons Italian seasoning. Add to potatoes in a long cake pan. Bake in oven for 1 hour.
Place all in a large pan. Simmer 1 hour. Add 1 small head of cabbage and simmer another hour. The more you reheat, the better it is.
Dissolve gelatine in hot water. Add cold water. Add sugar, cottage cheese and Cool Whip. Mix in nuts, pineapple and vanilla. Let set in refrigerator for 1 hour before serving.
Dissolve Jell-O in 1 1/2 cups boiling water. Add cranberry sauce and stir until melted. Drain pineapple well. Add to Jell-O and cranberry sauce. Add celery and nuts. Stir well. Refrigerate until congealed.
Wash and tenderize meat. Cut into small pieces and place in ovenproof dish. Cover with barbecue sauce. Use lid or foil to cover. Bake in 350° oven for 45 minutes. You can have it more tender by baking it at 250° for 1 1/2 to 2 hours.
Combine the first 7 ingredients in a large bowl; mix well. Beat together the egg whites and low-fat buttermilk. Stir in the pumpkin. Add to dry ingredients and blend well.
Sift together flour, salt, cinnamon and allspice. Cream sugar and shortening. Add eggs, mashed bananas, vanilla and dry ingredients. Blend well and add nuts. Pour batter in greased and floured loaf pan. Bake at 350° for 1 hour.
In large saucepan over high heat, bring water and salt to a boil. Drop tortellini into boiling water. Return to boil. Reduce heat to medium and cook 20 to 25 minutes until tortellini are tender. Drain.
Beat eggs slightly. Add syrup, sugar and butter. Mix well. Add pecans and mix. Pour into pie crust and bake at 450° for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. Pie is done when a knife inserted in the middle comes out clean.
Butter a casserole dish. Layer potatoes, carrots, raw onion and hamburger meat. Top with the soups. Bake at 350° for 1 hour. Top with grated Cheddar cheese.
In a small bowl, combine all ingredients and mix well. Makes about one cup (enough for three sandwiches). Spread on bread and garnish with lettuce and tomato. Contains 247 calories and 5 fat grams per sandwich.
Empty both cans of pie filling into a 9 x 13-inch pan. Sprinkle lemon juice over cherries. Place cake mix in mixing bowl; gradually add melted butter to cake mix; stir and mix well until cake and butter are mixed. Cake mix will become crumbly. Sprinkle/spread cake mixture over top of cherries. Bake at 350° for 25 to 30 minutes or until golden brown.
In food processor, whip cottage cheese to the consistency of sour cream. Add all remaining ingredients except chopped onion and blend well. Remove from processor and add onion. Flavor is better if allowed to chill before serving. Entire recipe makes 2 servings.
Bring water to boil, add grits slowly and cook 3 to 5 minutes. Remove from stove; add salt, garlic to taste (sparingly), cheese and butter. Beat eggs in a one-cup measure and fill cup to top with milk. Add to grits. Place in casserole; sprinkle paprika on top. Bake at 375° for 45 minutes.
Mix syrup, sugar, salt, butter and vanilla. Add slightly beaten eggs. Pour into a 9-inch pie shell. Sprinkle pecans over filling. Bake at 350° approximately 45 minutes.
Toast walnuts in 350° oven until golden (8 to 10 minutes). Blend cheeses. Stir in garlic salt, pimiento and green pepper. Chill until firm. Shape into ball and roll in toasted walnuts. Chill until serving time. Serve with assorted crackers.
Cream margarine and sugars. Blend in next 3 ingredients, then flour and soda. Spread in a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Remove from oven and sprinkle chocolate chips on top. Allow to melt and spread as frosting. Cut into 1 x 3-inch fingers.
Heat fat; add onion and cook until soft. Blend in flour; add broth and chicken, shrimp, mushrooms, almonds and parsley. Stir until slightly thickened. Season with celery salt and sherry, if desired. Serve in patty shell.
Combine crab meat, salt and pepper. In a small saucepan, cook the bell pepper in 3 tablespoons butter over medium-low heat, stirring until softened. Remove pan from heat. Stir in lemon juice, beaten egg and Worcestershire sauce. Stir the mixture into the crab meat. Add chopped egg and bread crumbs. Combine gently, but thoroughly. Form into 4 patties. Heat oil and remaining butter. Saute crab cakes, turning them after 4 to 5 minutes until golden brown and crisp. Add more oil and butter to pan if necessary to prevent sticking. Serve with tartar sauce.
Mix ingredients until well blended; refrigerate. Serve with chips, crackers or vegetable dippers.
Heat coals in outdoor grill until hot. Lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside.
Butter the sides of a 2-quart saucepan. Mix and bring to a boil the sugar, butter, milk and cocoa. Boil hard 1 minute. Add to oatmeal. Mix; let cool for a couple of minutes. Spoon onto foil in cookie-size mounds.
Mix gelatin and berries, thicken until thick as pudding. Place first layer of cake in a very large bowl (punch). Spoon in gelatin, then pudding and top with Cool Whip. Continue until all layers are completed. Chill until set. Serves 20+.
Combine all ingredients together. Spoon into greased, deep baking dish. Bake at 325 degrees for one hour.
Dissolve yeast in warm water. Sift flour, baking powder, salt, soda and sugar together; cut in shortening and add buttermilk and yeast. Knead lightly, cut in desired size and turn in greased pan. Bake at 400° for 20 minutes. Do not let rise. If not baked immediately, store in refrigerator. Makes 50 servings.
In 1-quart casserole, cook cherries or canned cherries plus 2 tablespoons sugar, covered, on high heat for 4 to 5 minutes, until hot. Stir halfway through cooking. Stir in 1 tablespoon brandy (optional).
Arrange apples in greased square pan. Mix remaining ingredients and spread over apples. Bake at 375° for about 30 minutes.
Mix milk, oleo, sugar, coconut and pecans; shape into small balls. Arrange on wax paper and chill 20 minutes. In double boiler, cook chocolate chips, Hershey bars and paraffin until all is melted. Take first mixture out of refrigerator and dip into melted chocolate mixture. Use toothpicks in balls and dip in chocolate or use candy spoon and set out on wax paper.
Hull berries and arrange in bowl. Whip cream until foamy and barely thickened. Fold in chocolate, confectioners sugar and rum. Chill. Serve as sauce for strawberries. Makes 6 servings.
Cook apples until tender and drain off water. Add raisins and walnuts. Combine dry ingredients and then cut in diet margarine. Add dry ingredients to apple mixture, then add beaten eggs and vanilla. Mix well. Pour batter into tube pan or coffee cake pan. Bake 1 hour at 350°.
Combine pudding, sugar and milk in a small bowl. Beat on lowest speed about 1 minute. Fold in Cool Whip and spread on cooled cake.
Preheat oven to 450°. Using a 9-inch pie pan, bake crust for 5 to 7 minutes, or until very light golden brown. Remove from oven, and let cool. Reduce oven temperature to 325°. Meanwhile, cut candy bars in half lengthwise, then cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust.
Substitute: Can add 1 (12 ounce) package peanut butter chips.
Melt all ingredients in saucepan or microwave, stirring frequently. Serve warm with plain tortilla chips. Keep covered in refrigerator. Will keep 1 to 2 months.
Bring water to boil, Add chicken bouillon cube. Let dissolve. Stir in carrot and rice. Bring back to boil, reduce heat to med low. Cover and simmer about 20 minutes.
Soften cream cheese. Blend all other ingredients in. Chill for 30 minutes. Serve with Favorite chips.
Mix together with electric beater. Top with chopped nuts. Dip with sliced apples.
Boil whole chicken in water with small amount of salt. Cool. Save broth. When cool, skim off fat. Remove chicken from bones and cut meat into smaller pieces.
Mix margarine, cocoa and cola, then bring to a boil. Mix with flour, sugar, sour milk and baking soda. Mix in marshmallows. Pour into 9 x 13-inch greased cake pan. Bake about 30 to 35 minutes at 350°.
Preheat oven to 350°. Blend the cheese and 2 tablespoons of margarine (reserve 1 tablespoon). Add the next 6 ingredients. Separate crescent dough into 4 rectangles. Firmly press perforations. Spoon 1/2 cup into the center. Twist the dough firmly together. Brush the tops with margarine and dip into crouton crumbs. Bake for 20 to 25 minutes. Serves 4.
Sift dry ingredients into a 13 x 9 x 2-inch ungreased baking pan. Make 3 holes in dry ingredients. Put oil in one, vanilla in one and vinegar in one, then pour water over it all. Stir with fork until well mixed. Bake at 350° for 30 minutes or until done.
Combine all ingredients in advance. Store in refrigerator; use as needed over all sorts of salads.
Preheat oven to 375°. Combine Muenster, egg, pepper, garlic salt, salt and butter/margarine. Set aside. Roll out 1/4 package of the crescent rolls into a rectangle. Be sure to seal pieces together. Place half the cheese mixture in the center of the pastry and spread evenly, leaving about a 1/2 inch border all the way around the rectangle. Roll out another 1/4 of the package into a rectangle; again being sure to seam pieces together and place on top of cheese mixture. Pinch the pastry layers together, fluting decoratively as for pie crust if you wish. Cut a few slits in the top for steam to escape and bake for about 20 minutes. Cut in squares to serve. This is good warm or at room temperature. Repeat process with remaining crescent rolls and filling to make an additional borka.
Place chicken in oblong pan (13 x 9 x 2-inch). Mix remaining ingredients, except lemon slices; pour over chicken. Cook, uncovered, in a 375° oven, spooning oil mixture over chicken occasionally, for 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes. Garnish with lemon slices.