HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, mix ingredients; stir well and add water to desired thickness. Heat on medium heat until it simmers. Lower heat and simmer covered for 1 to 2 hours. Add salt and pepper to desired taste.
In a large bowl, stir together the eggs, syrup, chocolate, margarine, cornstarch, vanilla and salt. Stir in nuts. Pour into unbaked 9-inch pie shell. Bake in a 350° oven for 45 minutes. (Do not overbake; filling should be slightly less set in center.)
Cream shortening, vanilla, butter and almond flavoring plus egg whites. Gradually add confectioners sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you are ready to decorate. For best results, keep icing bowl in refrigerator when not in use. Icing can be refrigerated in airtight container for 1 week, rewhip before using.
Mix all but bread crumbs. Put half in ungreased pan. Place crumbs on top of meat. Cover with remaining meat. Bake 1 1/2 hours at 350°.
Drain hominy. Brown sausage and drain. Brown onions and pepper in butter. Add hominy, tomatoes, sausage and seasoning. Stir and cook for 20 minutes. Layer in casserole dish, ending with cheese on top. Bake at 350° for 15 minutes. Hamburger may be used instead of sausage.
Mix Cool Whip, condensed milk, pineapple, lemon juice, pecan meal and sugar together. Pour into pie shells and chill for 2 hours before serving.
Beat egg yolks until light. Add sugar, milk, rice, prunes and peanut butter. Beat egg whites until stiff; add 1/3 cup sugar gradually and continue beating. Add vanilla. Fold meringue carefully into the mixture; pour into buttered baking dish. Bake in slow oven, 250°, for about 1 hour. Serve with cream.
Mix apples and honey. Place in baking dish. Spread oats on cookie sheet. Bake at 375° for about 3 to 5 minutes. Mix oats with remaining ingredients. Spread over apple mixture. Bake at 375° for 30 minutes.
Grind cabbage, red peppers, green peppers, onions, tomatoes and hot peppers. Put in large enameled pan. Sprinkle enough salt over vegetables like you were going to eat it raw. Let set two hours. Drain off green water. Mix vinegar, water, sugar and black pepper. Put celery and mustard seed in white bag; put in vinegar mixture and bring to a boil. Pour over vegetable mixture and cook about 35 minutes. Stir often. Put in jars and seal.
Blend melon and raspberries in blender and strain very good. Discard pulp. Stir in sugar and lemon juice and chill.
Sift together flour and salt. Cut shortening with pastry blender or 2 knives. Sprinkle water over mixture. Round into ball and roll out on a lightly floured board 1 1/2 inches larger than inverted 8-inch pie pan. Place loosely in pie pan. Fold edge under or over to make stand-up collar. Prick thoroughly with a fork to prevent puffing. Bake 8 to 10 minutes at 475°.
Layer into casserole dish: meat, layer of spuds, carrots, onions and leeks. Make 3 of these layers. Top with sliced tomatoes. Pour white wine over the top. Cover and bake at 325° for 1 hour.
Mix all together and pour into a greased pan. Bake at 400° until done. This bread is very good for people who can't eat corn bread.
Clean strawberries and slice. Combine all ingredients and stir. Make sure the pineapple juice covers the bananas to keep them from turning color. You may add other fruit, if you want to.
Boil potatoes. Add all spices with 3 cups of mayonnaise. Add diced potatoes; add more mayonnaise to desired consistency and chill.
Brown meat and onions in Wesson oil. When brown, pour off oil. Place in casserole (3-quart), salt and pepper (mix into meat). Pour 1 can of tomato sauce over meat. Arrange beans and carrots over meat. Spoon mashed potatoes around edge of casserole. Pour other can of tomato sauce over. Bake in 350° oven 1/2 hour or until potatoes are browned.
Mix all ingredients except eggs. Add eggs, one at a time, beating well after each addition. Pour into a 9-inch unbaked pie shell. Bake at 350° for 50 minutes.
In a heavy saucepan, heat the butter and cream almost to a simmer. Do not let it bubble. Remove from heat and pour over cooked and drained pasta of your choice. Toss with cheese, egg yolks, salt and pepper and nutmeg. Serve immediately.
Mix cake according to box directions in jellyroll pan (16 x 11). Let cool.
Separate eggs. Whip whites in copper bowl, if available. If whites won't stiffen to peaks, beat in pinch of cream of tartar. Spoon whipped whites to perimeter of toast. Layer on Canadian bacon. Arrange egg yolks on top of bacon. Bake at 350° to 370° until desired doneness is reached. Ladle Hollandaise over dish. Top off with grated cheese.
Melt butter. Stir in flour until blended; stir in slowly the cream. When sauce is thick, stir in catsup and Worcestershire sauce. Remove shells and clean 1 pound of cooked shrimp. Add to the sauce; stir together until they are well heated. Season with salt, paprika and a few grains of cayenne pepper. Immediately before serving, add 2 tablespoons sherry. Serve in a grits ring or over rice.
Cook chicken. Pick from bones. In the broth, add the egg noodles, salt and pepper to taste and cream of mushroom. Cook on top of stove. When done, cover with cheese.
Boil water and raisins for 5 minutes and cool. Sift together the flour, salt and soda. Cream together the shortening, sugar and egg. Add raisin mixture to dry ingredients. Fill 3 medium cans. Bake at 350° for 1 hour.
Stir and cook until clear, all ingredients, except beets. Then add the beets, 2 tablespoons of butter and 1 or 2 tablespoons of orange marmalade. Chill before serving.
Mix ingredients together. Pour into pie crust. Top with nuts and maraschino cherries, if desired. Chill 2 hours.
Soften and cream together the cream cheese and butter. Add the flour; mix well. Roll out on wax paper; cut with a 2-inch round cookie cutter. Roll rounds into cornucopia shape. Press gently; shape like a lily. Fill open part with jam; place cookies on cookie sheet. Bake at 375° for about 15 minutes, or until lightly brown. Cool; drench pointed end in sugar. Best with pineapple jam.
Melt butter in heavy saucepan. Add rice. Add hot broth and boil, covered, 25 minutes on low heat. Remove bay leaf and press into 1 1/2-quart ring mold. Keep warm and unmold to serve.
In heated skillet, add oil or drippings and onion. Saute onion. Add green beans and cabbage. Stir often. When cabbage starts to wilt, add bacon and season to taste. Stir and serve.
Mix all together. Bake in 350° preheated oven for 30 minutes after removing from the refrigerator.
Butter a 9 x 13-inch baking dish. Spread pineapple on bottom of dish and pie filling over pineapple. Sprinkle all of dry cake mix over pie filling. Sprinkle pecans over cake mix. Slice oleo about 1/4 inch thick and put all over top. Sprinkle brown sugar over oleo. Bake about 45 minutes to 1 hour at 350°.
Let stand 1 hour; divide into 6 parts. Into 6 balls, wrap in wax paper. Refrigerate overnight. Roll out into pie crust form. Makes 16 pieces. Bake at 350° on greased cookie sheet for 20 minutes or until golden brown.
Mix and roll like cookie dough. Mix real good. Use cookie cutters. Make small hole to put hanger in before they dry. Let dry 2 to 3 days. Makes 12 to 15 ornaments.
Brown the ground beef in a skillet, then add the onion and brown some more until the onion is brown. Add enchilada sauce, mushroom soup and chicken soup. Stir well to mix ingredients. Set aside.
In skillet, cook bacon until crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in the reserved drippings until tender, but not brown. Blend in flour, sugar, celery seed and pepper. Add vinegar and 1 cup of water. Cook and stir until thickened. Stir in bacon, potatoes and eggs. Heat through, tossing lightly. Garnish with	parsley, if desired. Serves 8 to 10.
Heat olive oil in large saucepan or wok. Clean chicken pieces and pat dry. Add to hot oil, turning frequently, until browned. Season with salt and pepper.
Mix all together. Bake in skillet at 350° for 1 hour or spoon into muffin pan and bake for 35 minutes.
Cream shortening and sugar. Add beaten eggs. Sift together dry ingredients and add to the egg mixture with crushed bananas. Fold in nuts and raisins, if desired. Bake 1 hour and 10 minutes at 350°.
Cream together cream cheese, peanut butter and powdered sugar with a hand mixer. Fold in Cool Whip.
Fry and drain bacon; crumble and set aside. Combine egg, flour, sugar, vinegar and water in a medium frypan. Cook until thickened, stirring constantly. Add bacon and salt if needed. Serve over dandelion or lettuce.
Preheat oven to 250°. In a large bowl, beat egg whites with cream of tartar until stiff. Gradually add sugar and vanilla. Fold in chocolate chips and pecans. Spoon by heaping teaspoonfuls onto cookie sheet lined with heavy brown paper. Bake 45 minutes. Makes 4 dozen.
Combine together crushed graham crackers and powdered sugar, then mix in melted butter and peanut butter. Smooth mixture on the bottom of an ungreased 9 x 13-inch pan. Pour melted semi-sweet chocolate over the top. Refrigerate until chocolate is hard. Cut into small squares.
Mix first eight ingredients together. Stir in gumdrops. Drop by teaspoon onto cookie sheet and bake at 350° for 8 to 12 minutes.
Cook rice according to directions on package. Cook broccoli according to directions on package. Combine soups and Cheez Whiz; heat until bubbly. Put rice in the bottom of a long baking dish. Stir in broccoli, soups and Cheez Whiz. Bake at 350° until bubbly.
Place Crisco in frying pan. Roll pieces of steak in flour. Salt and pepper, then fry until lightly browned all steak. Remove from frying pan. Place in layers in baking dish. Cover with water to top of steak. Cover with foil and place in oven. Bake at 350° for 1 1/2 to 2 hours. This time will depend on tenderness of steak, but will end up making its own gravy.
Mix crumbs and melted butter together and pat into bottom of a medium size dish. Beat together sugar, softened butter, eggs and vanilla and pour over first mixture. Alternately layer pineapple, bananas, Cool Whip and crushed nuts. Chill and serve.
In a large skillet, add oil, onion and green pepper. Saute until tender-crisp. Add ground beef. Stir to brown evenly. Drain.
Place chops in baking pan in single layer; salt and pepper to taste. Spread 2 teaspoons of brown sugar and 2 tablespoons of ketchup on each chop. Top with slice of onion and slice of lemon. Add enough water to reach a level halfway up on chops. Bake, covered, at 350° for 2 1/2 to 3 hours. Uncover the last half hour of cooking.
Mix all ingredients and heat until cucumbers change from dark green to light dull green. (Just a few minutes after sugar melts.) Place in refrigerator for 24 hours. Next day, place in freezer cups or Ziploc bags. If Ziploc bags are used, thaw before serving and put in Mason jar to keep in refrigerator.
Mix ingredients well and fill buns with tuna mixture. Wrap filled buns into 8 pieces of aluminum foil. Put foil wrapped buns on a cookie sheet and bake at 325° for 20 to 25 minutes.
Drain peas. Saute onion in butter. Add remaining ingredients; heat and serve. You may put this in a buttered casserole, top with grated Cheddar cheese and bake for 20 minutes in a 350° oven.
Line a 1-quart star-shaped mold with plastic wrap. In a large bowl, combine cheeses, pimientos, onion, garlic powder and red pepper using an electric mixer. Spoon into prepared mold. Cover and chill 1 hour. Invert mold onto a serving plate. Remove plastic wrap. Use a small star-shaped aspic cutter to cut out stars from sweet red pepper. Garnish cheese star with cucumber slices, red pepper stars and parsley. Cover and refrigerate until ready to present. Give with serving instructions. Yield: about 3 3/4 cups cheese spread.
Fry pork side in a skillet over low/medium heat until tender. (This is to season the squash.) Saute onion lightly in skillet with pork. Remove pork from skillet and add cut squash in about 1/8-inch thick slices. Cover with water. Add salt and pepper to taste.
Heat oven to 375°. Roll dough to 12x9 inch rectangle on lightly floured surface. Combine oregano and garlic powder; mix with olive oil. Brush oil mixture lightly on dough, reserving some for top. Cover with pepperoni and cheese. Roll up jellyroll style. Brush with remaining oil. Pinch seams tightly. Place on lightly greased cookie sheet. Bake at 375° for about 30 minutes. Cool at least 15 minutes before slicing into 1 inch slices.
Grate sweet potatoes. Mix all ingredients, except eggs and potatoes. Beat eggs well; add and then fold in potatoes. Bake in deep dish, until firm, in 400° oven for 1 hour.
Mix in a bowl peanuts, sunflower seeds, raisins and M&M's. Add Cheerios. Stir gently Serve in paper cups.
Melt marshmallows in pineapple juice over low heat; cool. Add salad dressing and pineapple, then food color. Fold in whipped cream. Pour into molds or ice cube tray and freeze.
In very large bowl, beat until creamy first 6 ingredients. In another large bowl, sift together flour, salt and soda; add to creamy mixture. Mix well, then add oatmeal and nuts. Mix well with wooden spoon; drop onto ungreased cookie sheet, flatten with fork. Bake 12 to 15 minutes at 360° (for chewy cookies, bake less time). Yield: 10 dozen.
Place oil in skillet and add chicken strips, onion, bell pepper; saute. Add tomatoes and water, salt and pepper, garlic and potatoes. Cook on medium heat for 40 minutes. Serves 4.
Cook broccoli (do not overcook). Mix mayonnaise, curry powder, lemon juice and soup together. Do not add any water. Use 9 x 9-inch casserole dish or larger. Alternate layers of broccoli, chicken and sauce. Cover top	with bread crumbs. Bake at 350° for 25 minutes.
Combine flour, salt, baking powder and soda, cinnamon, nutmeg, raisins and oatmeal. Mix well. Beat in replacement sugar, melted margarine, egg and skim milk. Add small amounts of water if dough is too stiff. Drop by small teaspoonfuls onto a cookie sheet. Bake at 400° for 10 minutes.
In a saucepan, combine apples, water and lemon juice; cook over medium-low heat just until the apples are tender. Remove from the heat and cool (do not drain).
Cream butter; add sugar; blend in eggs. Sift dry ingredients. Stir into other batter. Roll in balls the size of walnut. Drop balls in cinnamon and sugar. Place 2-inches apart on greased cookie sheet. Bake at 400° for 8 to 10 minutes. Makes 5 dozen cookies.
Boil potatoes until tender. Skin off peelings gently while potatoes are still hot. Carefully slice potatoes as thin as possible, still having consistency. Pour oil and vinegar over potatoes. Mix evenly, trying not to break potatoes. Add well chopped dill pickles, using shredder. Add onion to taste. Finally add salt and pepper and large spoonful or two of mayonnaise.
Mix Bisquick, salt and cream of tartar in a microwavable 4-cup glass measuring cup. Mix water and food color in a liquid measuring cup. Stir liquid into the dry mixture, a little at a time, until all the liquid is added. Microwave, uncovered, on High (100°) for 1 minute. Scrape the mixture from the side of the cup and stir. Microwave, uncovered, on High (100°) for 2 to 3 minutes longer, stirring every minute, until the mixture forms sort of a ball. Let the dough stand, uncovered, about 3 minutes. Spoon out of the measuring cup. Knead in your hands or on the counter about 1 minute or until smooth. Cool about 15 minutes. Use to make your favorite shapes and designs. Place in a tightly covered container or plastic bag; refrigerate. Makes about 1/2 pound.
Mix water and gelatin until softened. Chop shrimp and vegetables fine. Whip cream cheese until soft and creamy. Add gelatin and soup, blending well. Stir in mayonnaise and vegetables. Add seasonings and salt and pepper to taste. Pour into oiled 4-cup mold; refrigerate overnight. Unmold on pretty platter. Serve with crackers.
Bring all ingredients, except chicken to a boil and simmer for 1 1/2 hours. Add chicken during last half hour.
Preheat oven to 350°. Thinly slice the potatoes (about 1/4-inch thick is best); then add to salted boiling water. Cover, boil 5 minutes; drain.
Prepare cake mix as directed on package. Bake in a 13 x 9-inch pan. Cool 15 minutes. Poke holes down through cake with a toothpick.
Crumble ground beef into medium glass bowl. Stir in onion. Cook at High 3 to 4 minutes, or until beef is browned; stir once. Drain. Stir in chili seasoning, tomato paste and sugar. Cook at High 3 to 4 minutes. Serve warm with corn chips. Yields 2 cups.
Cream butter, Crisco, and sugar until fluffy and light. Add well beaten eggs. Combine flour and baking powder, and add to creamed mixture. Add milk alternately with flavoring. Bake in a greased and floured tube pan, for 1 1/2 hours at 300 to 325 degrees.
Mix first 5 ingredients together. Then mix jello in hot water. Add to ring. Spray mold with Pam and chill. Serve on crackers.
Mix gelatin and boiling water; cool. Add other ingredients. Chill. Serves 6.
Combine children with dogs. Empty into the field, stirring constantly. Sprinkle the field with flowers. Pour the brook over the pebbles. Cover all with deep blue sky. Bake in the hot sun until children are well browned and tired. Remove children to bathtub to cool.
Pan-fry beef and onion until light brown and drain. Add remaining ingredients and simmer for 15 minutes.
Mix with spoon. Combine all dry ingredients; add the rest and mix well. Bake in greased and floured tube pan at 350° for 1 hour or until golden brown. Delicious plain with coffee or use your favorite icing. This cake slices better the next day and stays moist.
Cut slits completely through the meat and insert sliver of garlic alternating with onion in next slit. (Can use all onion if you do not like garlic.) Pour vinegar over meat, making sure it gets into the slits. Place in refrigerator and leave for 24 to 48 hours. When ready to cook, place in heavy roaster or pot and brown very well on all sides. Pour in coffee and water and cover. Simmer on top of stove 4 to 6 hours. Season with salt and pepper 20 minutes before serving. This roast falls apart at the touch of a fork. Drippings can be thickened or used as they are.
Beat margarine at medium speed of an electric mixer until fluffy. Gradually add sugar. Beat well. Add egg whites, sour cream, milk and vanilla extract. Combine flour and next 3 ingredients in small bowl. Add flour mix to creamed mix. Pour batter into a 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cool on wire rack. Spread frosting on cooled brownies. Cut into squares. Yields 24 servings (183 calories; 19% from fat).
Brown beef in skillet; add tomato sauce. Line 9-inch plate with biscuits and cooked mixture. Top with cheese. Cook at 350° until biscuits are brown.
Mix ingredients together and freeze.	Put in blender, then refreeze. For best results, use fresh orange or tangerine juice. If canned juice is used, cut sugar amount.
The wood stove sat in the middle of the church. We would all take out chairs and huddle around the stove for warmth. The patched hole for the flue can still be seen in the ceiling.
Mix ingredients together. Cook in lightly greased and floured Bundt cake pan for 40 minutes at 350°.
Mix. Form into small balls. Flatten with hand on ungreased baking sheet. Bake 8 minutes at 350°. Makes 3 dozen.
Cut meat in serving size pieces. Combine all ingredients, covering meat well. Put in roasting pan. Cover. Bake at 325° for 2 hours. Uncover and bake an additional 1/2 hour for meat to brown.
Cream brown and white sugar, eggs and the salad oil in one pan. In another pan, mix the flour, baking powder, salt, nuts, oats, soda, coconut and chips. Combine the two mixtures in a large pan (dishpan). Drop by small spoon on a greased cookie sheet. Bake at 325° for 10 to 12 minutes. This will make 15 to 18 dozen cookies (ideal for Vacation Bible School or a party where several cookies are needed).
Mix all ingredients well. Pour into 9 in. pan and bake in pre-heated 350° oven for 1 hr.
Mix sugar, flour, butter, eggs and spices. Add potatoes and milk. Stir well. Pour in baking dish. Cook 1 hour at 350°.
Cream butter and sugar. Add eggs, one at a time. Add bananas and nuts. Mix flour and soda. Add to other ingredients. Pour in slightly greased bread pan. Bake at 300° for 1 hour and 15 minutes.
Brown chicken in preheated nonstick skillet. Add pepper, onion and garlic. Cook 4 minutes. Add other ingredients. Cover and simmer 40 minutes.
Place apple slices in unbaked pie shell. Mix dry ingredients together well and add to apples, making sure it goes down into apples.
Prepare the envelope of Dream Whip. Mix in cottage cheese and unprepared Jell-O. Mix in crushed pineapple. Chill until ready to eat.
Cut tortillas in 1-inch strips. Mix all other ingredients and layer tortillas and mixture in a 9 x 13-inch pan. Top with additional cheese. Bake at 350° for 45 minutes.
Set aside cucumbers and onions. Cook vinegar, water, sugar, salt and celery seed until it comes to a boil. Put cucumbers and onions in until they change color. Set aside to cool. Put in jars and refrigerate until ready to use.
Chop up carrots and toss with raisins. Blend the remaining ingredients together and pour over carrots and raisins. Stir and chill.
Bake cake as directed using 9 x 14-inch pan. Cool slightly. Poke holes throughout entire cake. Pour Amaretto over cake and cover. Place cake in refrigerator overnight. Cut cake into 3 x 1-inch pieces. Make cook-style chocolate pudding. Cool. Crush Skor bars in a blender or food processor. Layer 2 times in a clear bowl 1/2 cake pieces, 1/2 pudding, 1/2 Skor bars, 1/2 whipped cream. Repeat. Decorate with chocolate shavings, strawberries with mint leaves.
Beat oil with sugar. Blend in beaten eggs. Sift dry ingredients. Add to first mixture. Add nuts and carrots, small amount at a time. Blend well. Bake in three greased pans or 10-inch tube pan or sheet pan at 350° for 40 minutes to 1 hour, depending on thickness of pan.
Drain pineapple; save 1 cup juice in a small pan. Set aside the pineapple. To pan of juice, add sugar, flour, eggs, orange juice, lemon juice and oil. Boil 1 minute; remove from heat and let cool. In salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in cream and cooled sauce. Chill for several hours.
Cut steak into strips 3 inches long. Wash, quarter and remove seeds; cut 1/2 strips. Heat oil in skillet; lightly brown meat. Sprinkle with salt, pepper and garlic. Add green peppers, celery and onions, stirring. Prevent sticking. Add beef broth and cook, covered, over low heat 5 minutes. Mix cornstarch and Worcestershire sauce together and add to meat mixture until sauce thickens. Serve over hot rice.
Melt butter. Add flour and cook on medium 2 minutes. Remove and stir in milk. Cook until thick. Add cheese and stir. Add salt to taste. Combine vegetables and sauce. Bake at 350° until cheese bubbles.
Cook carrots; drain and cool. Cut onion and pepper in round slices. Mix with cool carrots. Mix other ingredients and pour over vegetables. Cover and marinate 12 hours or more. Drain to serve. Will keep in refrigerator 2 weeks.
Fry chicken in grease until brown on both sides. Put in baking dish and dice up the fresh tomatoes. Spread on top of chicken. Pour the can of creamed corn over everything Bake at 325° for about 45 minutes to 1 hour. Enjoy!
Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly with egg beater 1 minute. (Do not overbeat.) Pour into cooled graham cracker crust. Sprinkle graham cracker crumbs on top to make it extra crunchy, then chill. That's all, really.
Brown meat and drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer one-half each of meat mixture, chips and cheese in 2-quart casserole dish. Repeat layers and bake 20 minutes until hot. Top with lettuce and tomato, if desired.
Cream butter and sugar; add eggs and vanilla. Stir in melted chocolate, then flour, baking powder and salt. Add nuts. Drop by teaspoon on a greased baking sheet. Bake at 350 for 10 minutes.