HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixer bowl, combine 1 1/2 cups of the flour, the yeast, oregano and garlic powder. In saucepan, heat water, butter or margarine, sugar and salt just until warm (115° to 120°), stirring to melt butter. Add to dry mixture in mixer bowl.
Combine the 1/2 cup sugar, cornstarch and beaten egg yolks. Slowly add to scalded milk. Cook and stir in double boiler (or heavy pan) until custard coats a spoon. Remove from heat; add vanilla. To 1 cup of the custard, add the chocolate pieces and stir until melted. Pour into bottom of cooled, baked pastry shell. Chill.
Place meat in a deep pot. Cover with cold water. Cover and simmer gently for 3 to 4 hours or until fork-tender. Add potatoes, carrots and onions about 30 minutes before end of cooking time. Add cabbage according to degree of doneness you like. Remove meat to cutting board and let set at least 15 minutes before slicing. (Make very thin slices.) Serves 8.
Place chicken in a 9 x 13-inch baking dish. Sprinkle with Lawry's seasoned salt. Bake at 375° for 1 hour. Yummy!
Boil chicken with water, sherry, salt, onion, celery and curry powder 1 1/2 hours. Cool and debone. Cook rice using water from chicken. Saute mushrooms in 1/4 cup butter. Mix soup, sour cream, chicken and rice together. Bake in 9 x 13-inch pan for 1 hour at 350°. Garnish with whole mushrooms. This is a great buffet dish and always a big hit. Makes 8 to 10 servings.
Pour the milk into a medium bowl. Add the pudding mixes, coffee and half of the whipped topping. Whisk for 1 minute (the mixture will be thick). Pour into the pie shell. Spread the remaining whipped topping over the top. Chill until serving time. Serves 8.
Melt butter in 1/4 cup boiling water. Add flour and dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese.
Brown ground beef; drain. Mix beans, rice, Fritos and spices in casserole dish. Top with grated cheese. Bake at 350° until cheese is melted.
Heat oven to 350. Grease 13 x 9 baking pan. Combine oats, flour, brown sugar, baking soda and salt. Add margarine, mixing until crumbly. Reserve 1 cup oats mixture for topping; press remaining mixture in bottom of prepared pan. Bake 10 minutes; remove from oven.
Melt butter over low heat in top of double boiler. Stir in flour, lobster, nutmeg, paprika, salt and sherry. Beat yolks lightly in small bowl. Add cream; mix well. Slowly stir yolk mixture into the lobster. Cook over hot water, stirring, until just thickened. Serve over toast or shells. Yields 6 servings.
Brown cubed beef in the oil in a large casserole or dutch oven. Add soy sauce and broth and bring to a boil. Reduce heat and simmer covered for 20-30 minutes. If you like a thicker sauce, mix 1/2 cup cornstarch to 1/3 cup cold water and stir into beef, cook for about 5 minutes. Meanwhile, in a large skillet over medium heat, melt 1/4 cup butter and add celery, pepper, onion and carrots, cook until vegetables are tender. Add snowpeas and warm through-add vegetables to the beef mixture. Serve over fried rice topped with 1 cup sliced, toasted cashews.
Lightly toast pecans in oven. Combine vanilla, cinnamon, salt, sugar and water in saucepan. Bring to a boil without stirring to soft ball stage. Add pecans. Stir until pecans are coated. Spread on waxed paper. Separate into individual pieces.
Beat the eggs slightly in bowl. Add remaining ingredients and mix well. Pack mixture into greased 9 x 5 x 3-inch pan. Bake at 350° for about 40 minutes. Unmold onto hot platter. Garnish with parsley and hard-cooked egg segments. Yields 8 to 10 servings.
Cook bacon until brown, drain. Saute onion in bacon drippings. Add kraut and bacon mix. Put in 9 x 13-inch pan. Heat water, dissolve sugar, bouillon and caraway seed. Pour over kraut. Add meat. Bake at 350° for 1 1/2 hours, covered.
Peel and cut up tomatoes, onion and hot pepper. Add other ingredients and cook about 30 minutes. Put in jars and seal.
Preheat oven to 350°. In small bowl, combine marmalade, onion soup mix, soy sauce, orange juice and Italian dressing. Spray large pan or dish with Pam buttery nonstick cooking spray. Place chicken breasts in pan and pour sauce over the top. Bake at 350° for 40 to 45 minutes. Entire recipe makes 8 servings. Grams of fat per serving, 1; calories per serving, 178.
Cut uncooked bacon slices in half. Wrap each half slice of bacon around water chestnut. Insert toothpick to secure. Place in a 9 x 13-inch baking dish. Bake at 350° for 1/2 hour. Remove and drain grease. Mix mayonnaise, brown sugar and chili sauce. Pour over bacon roll-ups. Bake an additional 15 minutes. Serve hot.
Mix well all ingredients and pour into a 9 x 13-inch casserole or put into individual cups. Leave in freezer until ready to serve. Unmold individual cups and place on top of lettuce leaf.
Mix Jell-O and water. Add juice of oranges and sherbet. Cool until it starts to set. Fold in whipped cream and oranges. Pour into mold. Chill until serving time.
Thaw out potatoes; mix all ingredients and put in a 9 x 13-inch pan. Top with crushed corn flakes and butter mixed. Bake, uncovered, for 40 minutes in a 350° oven.
Microwave cheese, uncovered, at Low for 30 seconds to 1 minute, until soft. Blend in Roquefort and 1/2 the chopped nuts (1/4 cup), Worcestershire sauce, dry mustard and paprika. Combine thoroughly.
Cut biscuits in quarters. Combine 1/2 cup sugar and cinnamon. Roll the biscuit quarters in this mixture and arrange in an angel food cake pan that has been greased.
Heat oven to 350°. Cream butter and sugar. Add molasses and mix thoroughly. Add egg and mix well. Sift flour with spices, salt and baking powder. Mix flour mixture into butter mixture. Refrigerate until ready to bake. Form into 1 inch balls and place on cookie sheet. Bake 8 - 10 minutes or until cookies just start to darken.
Drain and rinse pickles. Slice lengthwise or crosswise. In glass or Pyrex bowl (large), place one layer of pickles, 1 crushed cinnamon stick, 1 tablespoon pickling spice, 1 tablespoon crushed red pepper and 1 cup sugar. Repeat layers 2 more times. Pour over 1 cup apple cider vinegar. Do not stir! Cover with Saran Wrap and leave out at room temperature. Stir once each day, next 3 days. Replace in same jar, well washed and cap with original lid. Keep in refrigerator.
Combine sugar, margarine, marshmallows and milk in heavy saucepan. Bring to a rolling boil and boil 6 minutes. Remove from heat and add chocolate chips and pecans. Stir until melted. Pour into buttered oblong pan. When cool, cut into squares.
Preheat oven to 350°. Combine all ingredients; mix well. Press firmly into ungreased 8 x 4 x 2-inch pan. Bake for 1 hour. About 30 minutes into baking time, mix 1/4 to 1/2 cup catsup, 1 tablespoon mustard and 2 tablespoons brown sugar; pour over top of meat loaf and continue cooking another 30 minutes. Let stand 5 minutes before slicing.
Place sugar, Karo and salt in an iron skillet (only). When this begins to boil, stirring constantly, add 1 cup raw Spanish peanuts. Continue to stir until nuts begin to crack and pop. The syrup begins to look slightly caramel and nuts smell roasted. Do not overcook or nuts will taste burnt. Cook from 10 to 15 minutes. Remove from heat and fold in vanilla and soda. Mix thoroughly. Pour out and spread on buttered cookie sheet. Cool and break.
Place 7 lbs. of pork, cut in small chunks, in large kettle.
Brown hamburger, bacon and onion, in that order. Drain. Add remaining ingredients. Mix together. Cover and bake at 350° for 45 minutes. Serves 6 to 8.
Brown hamburger and onions. Add other ingredients, stirring frequently. Cook on low heat until warm. Serve over chips with grated cheese on top.
Mix all ingredients and store in an airtight container. For 1 serving, add boiling water to 2 teaspoons mix.
Cream together for 5 minutes the eggs, sugar, oil and pumpkin. Add flour, baking powder, salt, cinnamon and baking soda. Mix well. Spread on large ungreased cookie sheet. Bake at 350° for 25 to 35 minutes. Frost and cut into squares.
Coat stew beef with flour. Brown in cooking oil in large skillet or Dutch oven. Drain fat. Add beef stew seasoning mix, garlic salt and water. Cover, simmer until almost tender. Add remaining ingredients. Put in pressure cooker and cook for 15 minutes.
Brown stew beef in big pot. Add 3 to 4 cups water. Add dry onion soup mix; cook until tender. Add whole potatoes, carrots, celery and cabbage (cut into pieces and stalk removed). Cook until vegetables are tender. Serve with corn bread.
Mix all together. Put on bun. Add the slice of cheese. Wrap in foil on a pan. Bake in 300° oven just enough to heat or melt the cheese.
Thaw potatoes and combine with butter in a large bowl. Season with salt and pepper. Add onion, soup, sour cream and cheese. Blend thoroughly. Pour in buttered casserole or 9 x 13-inch pan. Cover with corn flakes. Bake at 350° for 45 to 60 minutes.
Cook potatoes in skins until almost tender and then remove skins. Mix ground beef, egg, salt and pepper. Cover each potato with hamburger, pressing well. Place balls in greased 9 x 13-inch casserole. Pour tomato juice over balls and top with onions and peppers. Bake at 350° until meat is done and potatoes tender. Serves 6 to 8.
Heat oven to 400°. Grease pie plate, 9 x 1 1/4-inches. Mix carrots, rice, cheese, onion and basil; spread in plate. Beat remaining ingredients until smooth; 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 5 servings.
Cook spaghetti according to package directions. In large skillet, cook bacon until crisp. Crumble and set aside. Drain off fat. Add sausage, garlic and parsley. Cook sausage until done. Stir in tomatoes and bacon. Mix with spaghetti. Quickly scramble eggs. Add eggs and remaining ingredients to spaghetti. Toss lightly. Serves 6 to 8.
Break open one dried coconut with hammer. Remove meat from shell. Wash and grate on coarse side of grater. Combine coconut and rum in a large pot. Toss with a cup to remove milk. Squeeze through a clean, grease-free cheesecloth (throw away the coconut). Add eggs and mix well. Boil cinnamon, cloves and water for 20 minutes on high heat (a strong blend is required and additional water may be added to make 2 cups). Cool completely. Add to milk. Sweeten with sugar. Pour into sterile, translucent rum bottles. Chill before serving or pour over ice. Makes about 3 quarts.
Cream sugar and shortening together. Add eggs, milk and vanilla to cream mixture. Sift flour, baking powder, baking soda and salt. Mix well. Then spread 1/2 dough in cookie sheet. Save other half for over top.
Put in large container (ice chest). Pour water over top of vegetables. Put in 10 level tablespoons pickling salt and let set for 2 hours. Squeeze out water. Put vegetables in pot with vinegar and salt. Bring to a boil and put in jars with lids. The jars will seal themselves.
Melt margarine; add nuts and flour. Mix and press into 9 x 13-inch baking pan to form crust. Bake at 325° for 25 minutes. Cool.
Brown bread cubes in butter over medium heat. Cook broccoli; drain and place in bottom of 2-quart baking dish. Place chicken over broccoli. Mix soup, mayo, milk, cheese and lemon juice. Pour over chicken. Sprinkle with bread crumbs. Bake 40 minutes at 350°.
Preheat oven to 350°. In large bowl, with portable electric mixer, beat butter with sugar until well blended. Beat in egg yolks until blended. Blend in flour and milk; stir in lemon peel and lemon juice. Beat egg whites until soft peaks form when beater is slowly raised. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture. Turn mixture into a 1 1/2-quart casserole. Set casserole in pan containing 1-inch boiling water. Bake for about 1 hour and 15 minutes or until golden brown and silver knife inserted 1-inch from center comes out clean. Let stand for 30 minutes before serving. Serve warm, with whipped cream, if desired. Makes 6 servings.
Cook spinach as directed. Mix together all ingredients into well-drained spinach. Spinach mixture needs to hold together, not runny. Add more croutons if it seems to moist. Chill 2 hours or overnight.
Drain kidney beans. Combine kidney beans with remaining ingredients and chill. Salad can be garnished with bacon bits or grated cheese.
Pour sauce off top of pork and beans; save sauce. Combine sauce with rest of ingredients. Put baked beans in Corningware dish and combine with mixture. Cover and bake 1 hour at 375°.
Boil 1 pound raisins slowly in water or coffee. Allow to cool. Add sugar and shortening. Sift together salt, cinnamon, cloves, baking powder, soda and flour. Add to raisin mixture. Can add your choice of nuts also. Bake on large cookie sheet at 350° for about 1/2 hour to 45 minutes. Great with Cool Whip topping.
Use cereals such as Chex, Crispix, Raisin Squares, Apple Jacks, Cinnamon Squares, etc. Any combination. The more variety; the better. Pretzel sticks or small twists, corn nuts, mixed nuts, peanuts, pecans, gold fish crackers, any variety. Pour all the cereal and nuts in large roaster pan. Heat the remaining ingredients and bring to boil. Pour over cereals. Stir. Heat in 250-degree oven for 1 hour, stirring every 15 minutes. Bake until dry and crispy.
Mix together cinnamon, brown sugar and nuts. Sprinkle mixture on cake, then pour the other half of mix over cake. Bake at 300° for about 50 minutes.
Chop and fry onion and pepper; add hamburg and brown. Drain off fat. Add remaining ingredients and simmer 1 hour or more. Mix with cooked elbow noodles.
Mix the cream cheese, sugar, margarine and vanilla until smooth. Then add vanilla instant pudding mix, milk and Cool Whip. Mix until thickened.
Split the biscuits in half and butter each half. Place a layer of biscuits on bottom of a large baking dish. Add tomatoes and sprinkle with salt, pepper and sugar. Add layers of biscuits, salt, pepper and sugar until all have been used. Finish with tomatoes. Bake at 350° for 25 minutes.
Preheat oven to 350°. Melt 1/2 cup butter and pour into 9 x 13-inch pan. Add 1/2 package of hash browns. In a bowl, mix soup, sour cream, milk and onion. Pour half of this mixture over hash browns. Sprinkle 1 cup of cheese on top. Repeat for second layer. Cover with crushed corn flakes. Pour 2 tablespoons of melted butter over mixture. Bake 45 minutes.
Cook sausage and mix with cheese spread. Spread on opened, buttered English muffins. Freeze on cookie sheet, then wrap individually. Cook frozen at 325° to 350° for 10 to 15 minutes.
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 13 x 9 x 2-inch baking dish.
Mix coconut, sugar and flour. Add soft oleo and bake on cookie sheet until light brown at 300 degrees. Stir often and don't let burn, cool. Spread 1/2 of crumb mixture on bottom of 9 x 13 pan. Prepare pudding according to package directions. Then spread half of pudding onto crumbs. Then slice half of bananas on pudding, then half of whipped topping. Repeat second layer as first.
Bring to a boil. Pour over the dough and apples. Bake at 425° for 15 minutes; reduce to 350° and bake for 30 minutes or until apples are done.
Take chicken breast (or mixed parts), unseasoned, and wrap each piece of chicken in a strip of bacon.	Place chicken in a large shallow pan or baking dish lined with dried beef. Pour sauce over the breasts or other pieces of chicken. The sauce is made of sour cream and soups. Cover loosely with a sheet of foil and bake about 2 hours in	a 350° oven. Can serve over rice.
Place cooking oil in frypan; stir-fry cut up chicken and set aside. Stir-fry all vegetables; then add chicken pieces. Make spaghetti noodles, then put stir-fry over noodles and add Italian dressing. Serve.
Brown onion in oil and add mushroom soup, tomato and chicken. Make layer of Fritos and chicken, etc., ending with chicken mixture. Top with cheese. Heat in oven until bubbles at 350°.
Thaw potatoes about 30 minutes. Mix all ingredients in a large casserole (9 x 13 size). Bake at 350° for 1 hour.
Stir sugar in water; sprinkle yeast on water. Let stand until dissolved. Stir in salt, shortening and flour until dough is stiff and not sticky. Works best with heavy-duty mixer and dough hook. If mixed by hand, turn onto floured surface and knead well. Turn into greased bowl, coating all sides. Cover and let sit in warm place until doubled. Turn out on floured surface; knead and make into rolls. Dip in melted butter. Place in pan and let sit until they rise to top of pan. Bake at 350° until golden brown.
Sprinkle sugar, salt, nutmeg and cinnamon on apples. Add apples and cold water only if it looks like the apples are cooking dry, otherwise omit water. Add butter here and there in bits. Bake at 350° 1 hour or until apples appear done.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9 x 5 x 3-inch). Spread corners and sides slightly higher than center. Bake in moderate oven (350°) about 1 hour, until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing.
Prepare cake and let cool. Prepare gelatin according to package and let cool at room temperature. It should be warm, but not set. Use fork to poke holes all over the top of cake. Pour gelatin over the top of cake so that it soaks into the holes. Refrigerate cake until gelatin sets. Sprinkle with powdered sugar. Makes 8 to 10 servings.
In a large mixer bowl, combine 2 1/2 cups flour and the yeast. In saucepan, heat together the milk, sugar, 2 tablespoons instant minced onion, cooking oil, mustard, salt and pepper, just until warm, stirring occasionally. Add to dry mixture in mixer bowl. Add egg. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Beat eggs; add sugar, Karo and other ingredients. Put in unbaked pie shell. Bake 10 minutes at 400°, then 375° until firm. Test with toothpick, if it comes out clean pie is done.
Brown ground beef; drain. Add spaghetti sauce to beef. Mix eggs, cottage cheese, Parmesan cheese and 1 cup of shredded cheese. Add oregano to egg mixture and mix well. Place 3 noodles in dish; layer with 1 1/3 cups meat mixture, then half egg-cheese mixture. Top with 3 more noodles. Pour hot water around all edges of dish. Cover with foil. Bake at 350° for 1 1/4 hours. Sprinkle remaining cheese on top. Let stand 10 minutes before serving.
In 3 quart saucepan cook onion in butter or margarine till tender but not brown. Add tomatoes, tomato sauce, chicken broth, sugar, pepper, and bay leaf. Bring to boiling; reduce heat and simmer, uncovered, about 30 minutes. Remove bay leaf. Add okra, and crab or shrimp; heat through. Serve gumbo over hot cooked rice in soup plates. Serves 6.
Combine all ingredients in crock-pot. Cook on low for 12 hours or on medium for 8 hours.
Brown chops; sprinkle with salt. Combine soup, milk, sour cream, pepper and 1/2 teaspoon salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions. Put in 9 x 13-inch pan. Arrange pork chops over this. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onion. Bake, uncovered, 5 minutes longer.
Combine all ingredients in electric blender. Whirl to blend. Refrigerate several hours or overnight to bring out best flavor. Makes about 1 1/2 cups.
Blend together 2 to 3 minutes cucumbers, tomatoes, consomme or water and pimiento. Add and blend for a shorter time the olive oil. Add, but do not blend, as the flavor would be too strong the chopped chives. Season to taste. Serve by pouring the broth over 2 ice cubes. Makes about 1 cup.
Cream shortening. Add sugar and eggs. Add milk, apple, nuts and raisins. Sift dry ingredients and add to mixture. Bake in a greased loaf pan for 45 minutes to an hour at 350°. Cool before cutting.
Combine dry cake mix, dry instant pudding and 1/2 cup sugar, stirring with a wire whisk to remove large lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter into greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour or until tester is clean. Cool on rack 10 minutes. Sprinkle with confectioners sugar.
Spray an ovenproof glass casserole dish with Pam. Mix the apples, sugar, applesauce and spices. Spread in glass casserole dish. Bake at 425° for 10 minutes to partially cook the apples.
Heat butter and lemon juice until butter is melted. In a bowl combine cornstarch and water until smooth. Stir in pineapple juice from can. Bring to boil. Add sugar; cool. Combine pineapple, apples, and grapes; add dressing. Cover and chill.
Mix all ingredients together in medium sized bowl until creamy. Yield: 1 1/2 cups.
Brown beef, drain and place beef in crock-pot. Brown bacon and onion. Drain. Add everything to crock-pot. Stir together. Cover and cook on low for 4 to 9 hours in crock-pot.
Cream the first 3 ingredients and set aside. Combine the next 5 ingredients. Mix the rest of the ingredients with dry ingredients just until moistened. Reserve 2 cups pumpkin batter. Pour rest into greased and floured 9 x 5-inch loaf pan. Pour cream cheese mixture over pumpkin batter in loaf pan and top off with reserved pumpkin batter. Cut through batter with knife several times for swirl effect. Bake at 350° for 1 hour and 10 minutes or until wooden pick comes out clear. Cool 5 minutes and then remove from pan.
Place pork chops in baking dish. Sprinkle with salt and pepper. Squeeze a little lemon juice over pork chops. Put 1 tablespoon brown sugar on each chop. Take the half cup of ketchup and 1/2 cup water and mix well. Pour over chops. Bake 1 1/2 hours until done at 325°.
Cook sugar, cocoa, salt and milk to form soft ball stage. Add butter; allow to cool. Add vanilla; beat until set.
Cut broccoli and scallions into small pieces. Mix mayonnaise, sugar, raisins, vinegar and nuts. Pour mixture over broccoli and scallions; mix well. Cook 10 slices of bacon very crisp. Add bacon just before serving and toss.
Saute first five ingredients slowly in butter or sweet oil until light brown. Then add slowly shrimp, tomatoes and tomato sauce. Simmer one hour and serve over cooked rice.
Mix sugar, peanut butter and egg together. Roll into balls and place on greased cookie sheet. Dip bottom of small glass into sugar and press on ball to flatten into round cookie shape. Repeat with each ball. Each cookie may be topped with chocolate star or crisscrossed with fork tines. Bake at 350° for 10 minutes.
Stir together first five ingredients and 1 c. Monterey Jack cheese; set aside. Mash beans with potato masher in a large bowl; stir in pasta sauce and cumin. Spread one third of bean mixture on bottom of a lightly greased 13 x 9 inch baking dish. Layer with three noodles, half of spinach mixture and one cup Monterey Jack cheese; repeat layers. Spread with one third bean mixture; top with remaining three noodles and remaining bean mixture. Bake covered at 350° for one hour; uncover and top with remaining Monterey Jack cheese. Bake five more minutes or until cheese melts. Garnish if desired. Serves 6. Recipe may be doubled and baked as directed.