HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well together and bake at 300° for 45 minutes in an unbaked pie shell.
Slice cucumbers thin. Add onions, peppers and whole garlic cloves. Add salt. Cover with cracked ice. Mix thoroughly. Let stand 3 to 4 hours. Drain.
Bake potato until done, 30 to 45 minutes in 400 degrees preheated oven. Peel and mash the potato. Place potato, ground pork, onion, spices and water in large frying pan. Simmer until very thick, for about 1 hour. Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry. Spoon in filling, spread evenly. Cover with top crust. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees. If edges brown too fast, cover with a strip of foil. Serve warm.
Crumble and cook sausage and drain well. Line bottom of 9 x 13-inch dish with crescent rolls, pressing perforations to seal, which forms bottom crust for mixture. Beat eggs; add milk, salt and pepper together. Put sausage and cheese onto crust. Pour milk-egg mixture over all. Bake at 425° for 25 minutes. Remove and let stand for 5 minutes before cutting.
Slice onions and unpeeled potatoes. Arrange in 3 rows in 9 x 13-inch baking dish, alternating potatoes and onion slices, overlapping slightly. Mix remaining ingredients in bowl. Drizzle over potatoes and onions. Bake, covered, at 400° for 40 minutes. Bake, uncovered, for 20 minutes longer.
Stir this all together to make one serving of hot chocolate. Mix 1/4 to 1/3 cup of the mix into a cup of hot water. This makes excellent Christmas gifts in pretty decorated glass jars. One batch will make several small jars full.
Cream the butter and cheese. Add salt and cayenne. Work in flour. Roll and cut or put through cookie press. Bake at 350° until lightly browned. Do not overcook. They freeze well.
Cream the shortening, eggs and sugar. Mix others as given in order. Mix cocoa in hot water and soda in milk. Bake 25 or 30 minutes at 350°.
Heat reserved juices to dissolve jello. When cool, mix in cottage cheese. Add orange sections, crushed pineapple and Cool Whip; mix well. Chill before serving.
Spray large mold with Pam. Place the sliced olives in mold and cover with shredded meat. Dissolve 2 packages unflavored gelatin in 1 can of the beef consomme. Add the second can of consomme, green onions, parsley, garlic, Worcestershire, Tabasco, salt and pepper. Mix well and pour over the meat in the mold. Refrigerate. Turn out on a dish and garnish. To serve, slice.
Heat oven to 400°. Cut bread diagonally into 1-inch slices. Mix remaining ingredients. Spread on slices. Reassemble loaf. Place on ungreased baking sheet. Bake 15 minutes.
Mix Crisco, sugar and egg. Sift flour, baking powder, salt and nutmeg. Stir in milk. After baking mixture, melt butter, sugar and cinnamon. Fill greased muffin cups 2/3 full. Bake until golden brown. Once done, remove and roll in butter and sugar mixture. The butter allows the sugar and cinnamon to stick to muffin. Bake at 350° for 20 to 25 minutes. Makes average 12 muffins.
Melt in the top of a double boiler, semi-sweet chocolate pieces. Mix together peanut butter, graham cracker crumbs, melted butter, xx sugar and vanilla. Pat this into a 9 x 13-inch pan. Spread melted chocolate on top. Chill and cut into small squares.
Mix. Roll thin and place in the sun to dry. Cut fine. Put in boiling broth. Cook 15 minutes slowly.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef in large skillet; drain. Stir in Sloppy Joe mix, cook as directed.
Combine flour, sugar, soda, salt, cinnamon and oil. Beat in eggs, one at a time. Add carrots and vanilla. Pour into two greased 9-inch layer pans. Bake at 375° for 30 minutes, or until toothpick inserted comes out clean. Cool and frost.
Mix together. Fill paper cups 3/4 full. Bake at 375° for 20 minutes. They sink in the middle while cooling. Fill with pie filling (cherry, strawberry, pineapple or blueberry).
Mix fruit, lime peels and lime juice together. Chill 1 hour and serve.
In a pie dish, layer in order listed. Chill. Makes 4 servings.
Break or cut cauliflower and broccoli into bite size pieces. Shred carrots. Drain olives and water chestnuts. Mix vegetables, olives and water chestnuts with salad dressing. Chill at least 8 hours, stirring occasionally.
Preheat oven to 400°. Place a 12-inch skillet in oven to heat. (Note: if your skillet handle isn't ovenproof, wrap handle tightly with foil to avoid burning.) Meanwhile, make batter. In a medium size bowl, use an electric mixer to beat eggs until frothy, then beat in flour, milk and salt on medium speed for about 1 minute. Remove skillet from oven. Add butter, then swirl skillet until butter melts and coats all sides of the pan. In a small bowl, mix sugar and cinnamon. Toss with apple slices in skillet. Pour batter over the apples (can also make without apples or without sugar on apples) in skillet. Bake, uncovered, for 25 minutes or until pancake is puffy and golden brown. Makes 1 large pancake that serves 4.
Combine first 5 ingredients in a mixing bowl. Season with salt and pepper. Yields 3 cups.
Make a bed of watercress sprigs on individual salad plates. Top with half an avocado. Fill the avocado with generous dollop of Cashew Mayonnaise with sweet basil. Sprinkle with paprika or use pimento strips for garnish.
Cut broccoli into bite size pieces. Cut grapes in half. Dice onion. Fry bacon and crumble. Mix all ingredients.
Dissolve bouillon cubes in water. Flour and brown chicken. Place rice, salt and pepper in a greased 9 x 13-inch casserole and add onion and mushrooms (juice and all). Place chicken on top. Pour bouillon over and dot with margarine. Cover. Bake at 350° for 1 hour.
Mix cream cheese, sour cream, onion, green pepper and garlic salt. Bake at 325° for 30 minutes to blend well. Serve with fresh veggies or crackers. Wonderful both warm or cold.
Preheat oven to 200 degrees. Coat an 8 x 11 x .5 inch baking pan with non-stick spray. Pulse Graham Crackers into crumbs in a food processor, or place in a large plastic bag and crush with a rolling pin. Yield 2 c. crumbs. Mix in a small bowl Crumbs, Cocoa and salt, mix well and set aside. In a large mixing bowl combine Eggs, Egg White, Brown Sugar and Granulated Sugar. Beat with electric mixer on high until thickened (about 2 minutes). Blend in Coffee Granules and Vanilla. Gently fold in Dates. Chocolate Chips and cracker mixture. Scrape batter into prepared baking dish, spread evenly. Bake Brownies for 25-30 minutes or until top springs back when gently touched. Let Cool completely in the pan on a wire rack before cutting.
Measure flour. Add sugar, baking powder and salt. Stir well. Combine egg yolks, milk and butter. Add to dry ingredients. Beat with beater until smooth. Fold in beaten egg whites. Pour 1/3 cup batter for each pancake on hot griddle. Grease griddle lightly for first pancake only. Makes 12 five-inch pancakes.
Melt caramels in 1 tablespoon milk on low heat. Melt chocolate on separate heat and mix with wax. Form caramel and nuts into balls and coat with chocolate-wax mixture. Freeze 1/2 hour. Makes 100.
Combine bacon and green pepper in 1 1/2-quart casserole. Cook at High 3 to 4 minutes or until bacon is crisp. Stir in remaining ingredients. Cook, covered, at High, 3 to 4 minutes, then at Medium-low, 10 to 12 minutes. (Best if prepared day before planned serving time, for flavors to blend.)
Mix first 3 ingredients and bake in oven for 8 to 10 minutes at 350° in a 9 x 13-inch pan. Cool before putting filling on.
In medium saucepan, combine soup and water. Bring to boil; simmer 2 minutes. Quickly stir beaten egg into soup with a fork until it separates and shreds. Makes 4 servings.
Boil butter, sugar, Karo syrup and salt for 5 minutes. Add soda and stir. Pour mixture over popped corn. Add peanuts. Bake for 1 hour at 250°, stirring every 15 minutes. Put on waxed paper to cool.
Mix 1 1/2 cans of scalded milk and margarine; take off fire and add 1 1/2 cans cold water. Take cakes of yeast and put in 1 cup warm water until yeast comes to top. Mix all together until dough comes off your hand. Let stand overnight in refrigerator. Wet a towel to cover dough.
In mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Mix with wire whisk. Add eggs, milk and oil. Beat with whisk or spoon just until moistened. Bake at 400° for 20 to 25 minutes until bread tests done. Cut in squares and serve with butter and favorite jelly.
Cut up your favorite vegetables or whatever someone gives you. Place your vegetables on small skewers. Melt margarine with lemon juice. Baste vegetables and grill 10 to 12 minutes on high. You can also add leftover meat or fruit (bananas or pineapple).
Heat oven to 400°. Separate dough and pat into a greased 9 x 13-inch baking sheet. Bake for 10 to 15 minutes. Cool. Beat cream cheese, mayonnaise, dill and onion. Spread over cooled crust. Top with vegies. Cut and serve.
Combine all ingredients except nuts in a large bowl; beat until blended. Stir in the nuts. Drop from a spoon onto a greased cookie sheet using about 2 tablespoons of dough for each. Bake in moderate oven (350°) for 15 to 17 minutes. Remove from pan. Makes 5 dozen large cookies.
Brown beef in frying pan in butter or margarine on both sides. Put in pot and boil until tender. Remove beef and put the remaining ingredients in broth. Add water to broth until it covers vegetables. After vegetables are done, return beef to pot and simmer 1/2 hour.
Heat oil (1 1/2-inch) in heavy saucepan or deep fryer to moderately high (350°). Lightly coat fish with salt. Mix 1 cup Bisquick mix, salt, egg and buttermilk until smooth (could add more buttermilk if not smooth). Dip fish into batter, letting excess batter drip back into bowl. Fry until golden brown, about 7 minutes on each side. Drain excess oil from fish and serve.
Simmer 10 minutes over medium heat. Dunk Frankfurters or use on other meats.
Sift dry ingredients; add milk and raisins. Put into a well-greased baking dish. Pour the following sauce over top of batter: 1 cup brown sugar, 1 tablespoon butter, 1 1/2 cups boiling water. Bake at 350° for 40 minutes.
Rinse and drain shredded potatoes twice with cold water. Squeeze dry and put in a large bowl. Add shredded carrots, zucchini, parsnip, scallions and salt. Let stand 10 to 15 minutes. Stir flour, egg yolks and pepper into vegetable mixture. Beat egg whites until stiff peaks form. Gently fold into batter. Heat nonstick griddle over medium heat until hot. Lightly grease griddle with 1 teaspoon oil per batch of pancakes.
Prepare dinner as directed on package. Stir in remaining ingredients. Makes 4 to 6 servings.
Preheat oven to 325°. In bowl of a Regal food processor, using S-blade, mix flour, powdered sugar and salt. Pulse several times to mix well. Cut hard butter into 1/4-inch slices. With processor running, drop butter slices into flour mixture. Process only until fine crumb stage. Press evenly into greased pan. Bake 20 minutes.
Mix together the dates, nuts, saltines and sugar. Beat 3 egg whites until stiff. Add 1 teaspoon almond flavoring. Blend with the date and nut mixture. Pour in well buttered pie dish. Bake at 325° for 25 to 30 minutes. Cool and top with whipped cream. Cool Whip may be substituted. Delicious!
Remove center from bread. Mix all other ingredients in order. Stir well; pour into center of bread.
Stir milk and Cool Whip in pudding mix. Make layers of vanilla wafers, bananas and pudding. Makes a big pan.
Mix all ingredients. Bake in unbaked pie shell at 350° for 45 minutes.
Dissolve jello in water. Gradually add softened cream cheese and blend well (I put this in blender). Drain pineapple, reserving 1/2 cup syrup. Add syrup to jello with orange and lemon juice and blend well.
Cream margarine. Slowly add sugar. Cream well. Add 6 eggs (one at a time) beating well. Stir in sour cream; mix the flour and soda together and add the flour and soda mixture to the creamed mixture, 1/2 at a time. Stir in the vanilla. Pour into greased and floured pan. Bake 1 1/2 hours in 325° oven.
Combine sugar, salad dressing and vinegar. Mix long enough for the sugar to be absorbed. Toss with the rest of the ingredients; chill and enjoy.
Combine 2 packages of stuffing mix with enough broth to moisten. Set aside 1/3 of this mixture. Spread remainder in bottom of 9 x 13-inch pan. Layer chicken over stuffing mixture. Combine 1/2 to 3/4 cup of broth with 2 cans of soup. Pour soup mixture over chicken. Then crumble remainder of stuffing mix over top. Bake at 375° for 20-25 minutes or until brown.
Sift the flours together. Cream shortening and sugar. Add eggs one at at time. Gradually add flour and flavorings.
Beat the eggs well and add the sugar and salt slowly. Beat until the sugar is dissolved. Add the flour, baking powder and beat until smooth. Add the finely chopped apples. Pour into a buttered 9-inch dish and bake at 325° for 30 minutes.
In saucepan over medium-high heat, melt 1/4 cup spread. Blend in flour. Gradually add milk, stirring constantly until mixture thickens and begins to boil. Cook and stir one minute. Stir in cheese until melted. Combine cheese sauce and macaroni in 2 quart casserole dish. Melt remaining spread; stir in cracker crumbs. Sprinkle on casserole. Bake at 400° for 20 to 30 minutes or until brown.
Make meatballs bite size. Brown on low heat; drain off excess fat. Simmer in sauce 15 minutes.
Mix the sugar, pumpkin and eggs well. Add the soda, salt, cinnamon and flour. Line jelly-roll pan with powdered sugared wax paper. Spread batter with spatula. Bake for 15 to 18 minutes at 375°. Cool for 5 minutes. Turn cake on dampened towel sprinkled with powdered sugar. Remove waxed paper. Roll cake. Let cool completely, then unroll and fill with Cream Cheese Filling.
Cream butter; add warm applesauce. Add sour milk in which soda has been dissolved. Sift dry ingredients together and add to first mixture. Add fruits and nuts which have been dredged in flour. Add coconut and grated orange rind. Pour into well-greased and floured cake pan or 5 (1-pound) tins. Bake in very moderate oven (305° to 325°) about 1 to 1 1/2 hours.
Brown ground beef in skillet. Salt and pepper to taste; drain. Put tomato sauce, water, chili mix, beans and some broken spaghetti noodles in pan. Add ground beef and mix. Cook over low heat for 30 minutes.
Saute onions in butter. Add remaining ingredients, except hot dogs. Cook until smooth and creamy. Add hot dogs and cook until hot dogs are puffy.
Mix food coloring with cocoa; let set. Cream the Crisco, sugar and vanilla. Add eggs, one at a time. Beat hard. Add cocoa mixture and mix well. Alternate adding flour and salt with buttermilk. Add soda and beat. Add vinegar and beat hard. Bake in 2 (9-inch) layer pans at 350° for 30 minutes or until done.
After mixing first 4 ingredients, sift together and fold in last 6 ingredients; mix well. Line 15 x 10 x 1-inch pan with waxed paper. Spread dough evenly and sprinkle with 1/2 cup chopped nuts. Bake at 375° for 15 minutes. Turn out onto towel sprinkled with powdered sugar. Remove wax paper. Begin at narrow end of cake rolling towel and cake together. After completely cooling, unroll and spread filling over cake. Re-roll and chill.
In a large bowl, dice or cut tomatoes and slice onions and cucumber. Mix in remaining ingredients. Blend, then cover and refrigerate a few hours.
Cook ham at 325° for 15 minutes per pound. Cook 1 1/2 hours, then glace it. Score diamonds in top. Coat generously.
Combine cooked chicken, onions and celery. Add remaining ingredients. Mix well and pour into a buttered 9 x 13-inch baking pan.
Melt butter; add sugar, vinegar, milk, flavoring and eggs, then add coconut. Put in unbaked pie shells. Bake at 350° for 5 to 10 minutes then 325° until done. Makes 2 (10-inch) pies or 3 (9-inch) pies.
Soften cream cheese. Combine with the other ingredients, reserving 1 1/2 cups pecans. Form into 2 balls. Roll in remaining chopped nuts. Wrap in plastic wrap and refrigerate until firm.
Combine ingredients except vanilla in upper part of double boiler. Beat well. Place over boiling water and beat constantly with rotary beater 7 minutes. Remove from fire and continue beating until frosting stands up in peaks. Add vanilla and frost your cake.
Put first 4 ingredients in double boiler and boil until rice is tender, about 1/2 hour to 1 hour or more. Beat 1 egg and add 1/2 cup milk. Stir in the first mixture. Very good.
Brown chops in hot fat; season. Place pineapple on each chop. Add carrots. Add water; cover and cook slowly for 1 1/2 hours. Makes 4 servings.
In a bowl, add flour and salt and mix very well. Then add water, a little at a time, while mixing. Take dough in hands and form into an elastic dough. Knead thoroughly; add more water, if necessary to keep dough moist. Dough should hold its shape but still be moist.
Cream butter and sugar together. Add eggs, one at a time. Add cornmeal and blend well. Add lemon juice and rind (at least 1/3 cup juice). Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Cook milk and dates slowly until thick. Let cool and add some chopped nuts. Put on Ritz crackers and place on cookie sheet. Bake in a 350° oven for 8 minutes. Remove from oven and cool. Ice with frosting of:
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture. Sprinkle onion/mushroom Recipe Secrets on top. Add 1/2 cup water or chicken broth.
Make jello with water. When chilled, add pineapple. Sprinkle with pecans.
Grind the bell pepper and red hot pepper. Mix all ingredients together. Cook to slow rolling boil. Remove from stove and cool 15 minutes. Add 1 bottle Certo. Seal while still hot. Serve on crackers topped with cream cheese and jelly.
Cream together margarine and sugar. Add eggs one at a time, then add vanilla. Mix all other ingredients; mix well. Put cake in cool oven; bake at 325° for 1 1/2 hours.
Preheat oven to 500°. Grease a 13 x 9-inch baking dish. In pie plate, mix lemon juice, chili powder and half of melted margarine. On waxed paper, place crushed crackers. Dip fish fillets into chili powder mixture, then into crackers to coat. Place fillets in baking dish. Drizzle with remaining melted margarine. Bake 10 to 12 minutes until fish flakes easily.
Cook squash in	salted	water until tender, 12 to 15 minutes. Drain well. Add next 5 ingredients. Melt 3/4 stick of butter in frying pan. Add stuffing and spice and mix well. Pack some in bottom of casserole. Reserve some for topping. Pour squash mixture over stuffing. Sprinkle remaining stuffing on top. Put remaining oleo on top.	Bake at 350° for 30 minutes.
Drain beets, reserving liquid. In 1 cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid. In 1-quart microproof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar. Stir in hot liquid. Cook, uncovered, on High for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear. Add beets and stir gently. Cook, covered, on High about 5 minutes or until beets are hot. Makes 4 servings.
Melt butter. Add milk, sugar, cocoa and peanut butter. Cook 1 minute to boiling point. Remove from heat. Add remaining ingredients. Stir until well blended. Drop by teaspoonfuls onto waxed paper. Cool and serve.
Sprinkle dry jello over cool whip and fold in. Add cottage cheese and fruit. Best made just before serving. May be stored in refrigerator uncovered.
Combine all ingredients. Refrigerate for 24 hours, stirring several times. Serve. Store in airtight container.
Heat oven. Get utensils and ingredients. Remove blocks and toy auto from table. Grease pan. Crack nuts. Measure 2 cups flour; remove Jonathon's hands from flour; wash flour off him. Re-measure flour; put flour, salt and baking powder in sifter. Get dust pan and brush up pieces of bowl Jonathon knocked on the floor. Get another bowl; answer the door bell. Return to kitchen. Remove Jonathon's hand from bowl. Wash Jonathon; grease another pan; answer the telephone. Return to kitchen; find Jonathon. Remove one hammer from bowl. Take up greased pan and find layer of nut shells in it. Head for Jonathon, who flies, knocking bowl off table. Wash kitchen floor, table walls and dishes. Call bakery. Lie down!
In large pitcher, combine lemon juice and sugar. Stir to dissolve sugar. Add remaining ingredients; blend well.
Combine peas, celery, cheese, olives, onion and eggs in a mixing bowl. Combine remaining ingredients and stir until smooth. Add to pea mixture, stir to combine. Serve chilled.
Makes 4 pie crusts. Combine Crisco, flour and salt. In small bowl, mix egg, water and vinegar. Add to flour mixture, mixing well until dough forms a ball. Chill 15 minutes. Divide dough into four balls and roll out on well floured board.
Melt margarine in pot. Add mayonnaise and stir until mixed. Add cheese and garlic powder; stir until melted. Add green onions. Cut bread in half and coat each half with mixture. Place on a baking pan open faced and bake at 350° until top is brown.
Separate rolls and place on pizza pan. Spread with fingers and seal seams. Bake at 375° for 14 to 19 minutes; cool. Mix sour cream, horseradish and salt and pepper. Blend until smooth. Spread over crust. Top with remaining ingredients. Cut into appetizer pieces. Makes about 60.
Mix and spread on French bread cut in half or on hamburger buns. Put on heavy foil and bake at 350° for 25 minutes.
Cover beans with water and soak overnight. In the morning, boil beans in same water until fork-tender (approximately 20 to 30 minutes). Drain and transfer beans to a crock-pot set on low. Cover beans with 4 to 5 slices of salt pork and a peeled medium onion (whole or cut in half). Mix together molasses, salt and dry mustard with boiling water and add to beans. Cover beans with liquid and keep covered throughout cooking time. Add boiling water if beans start to dry out. Continue to cook on low for 7 to 10 hours. Do not stir during cooking.
Rinse beans. In 5-quart kettle, combine beans and 3 cups water. Cover and let stand overnight. Do not drain. Simmer, covered, 2 hours or until beans are tender; drain, reserving 2 cups liquid. In kettle, cook bacon until crisp. Add onions and garlic. Cook and stir until tender but not brown. Stir in beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Bring to boil and simmer 1 hour. If too thick, add water.
Bring sugar, butter and evaporated milk to a boil for 5 minutes. Take off stove and add peanut butter, marshmallow and vanilla. Mix with beater. Pour into a buttered 9 x 13-inch baking dish.
Brown and drain ground meat. Add remaining ingredients, except shredded cheese. Place mixture in 9 x 13-inch casserole dish. Top with cheese. Bake at 325° for 30 minutes. Serve with chips and salad.
Put water on to boil in pan big enough for all ingredients. Cook bacon but do not crisp (barely cook), drain fat. Add prepared green beans and put lid on and steam for approximately 6 to 8 minutes, stirring frequently. Add boiling water and remaining ingredients. Simmer for 1 1/2 to 2 hours. Enjoy!
Mix well and pour in greased and floured 8-inch pie pan. Bake 40 to 45 minutes at 350°.
Carefully partially slice potatoes; lay a spoon to side to prevent cutting all the way through. Place in baking dish. Gently separate slices. Salt and pepper. Use herbs here. Bake at 425° for 45 to 50 minutes. Sprinkle with both cheeses and bake 10 minutes more. Should be lightly browned and cheese melted.
Mix all ingredients together well, adjusting amounts as needed for desired consistency. A firmer spread made be placed in a mold and chilled. A softer spread may be used without additional chilling. Serve with crackers or toast rounds.
Cook cabbage, potatoes, onions and green pepper covered with water until tender. After cooked, drain well. Brown ground beef in frying pan and drain grease. Mix tomatoes, water, Veg-All and seasonings together. Add cooked mixture. Let simmer for 20 to 25 minutes.
In top of double boiler, combine water, brandy, gelatin, 1/2 cup sugar and chocolate. Heat until mixture is smooth and well blended. Remove from heat and allow mixture to cool until it mounds with a spoon (stir frequently with a wire whisk). While chocolate mixture is cooking, beat egg whites until soft peaks form. Add cream of tartar and gradually beat in 1/2 cup sugar, beat until stiff peaks form; set aside.