HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together and cut in shortening. Beat egg until creamy. Add cranberry sauce and sour cream. Add to first mixture. Roll out on floured board and cut into square biscuits. Place on baking sheet and sprinkle with grated cheese. Bake 15 to 20 minutes at 400°.
Beat first 4 ingredients together. Add sour cream. Mix and add dry ingredients. Bake in a 400° oven for 10 to 15 minutes.
Mix all ingredients in a large bowl. Put in a 13 x 9-inch pan. Put catsup on top and cover with foil. Bake at 425° for 1 hour.
Cut 4 thin slices of lemon; set aside. Squeeze 2 tablespoons juice from remaining lemon; set aside. In 10-inch skillet over medium heat in hot oil, cook chicken for 10 minutes or until browned on both sides. Spoon off fat.
Sift flour, baking soda and salt onto waxed paper. Preheat oven to 325°. Grease 10-inch Bundt pan. In large bowl, beat together oil, eggs, sugar and vanilla until blended. Stir in flour mixture and fold in apples and almonds. Pour batter into greased pan. Bake 1 1/2 hours or until cake tester comes out clean. Cool cake in pan on wire rack for 10 minutes. Unmold cake from pan and cool completely before serving. Makes 1 cake.
Combine ingredients. Bake in greased muffin tins 20 to 27 minutes at 400°. Makes 18 medium muffins with less than 2 grams of fat each.
Follow directions on pie mix, less 1/2 cup milk. Fold in 1/2 of Cool Whip in pie mixture. Line dish with vanilla wafers and then a layer of sliced bananas. Repeat until all are used. Pour pie mixture over and let set. Spread the remaining Cool Whip on top. I sometimes fold in 1/2 cup coconut in top Cool Whip.
Combine all ingredients. Mix well. Shape into balls, about 2-inches each. Heat oil in skillet; brown meatballs. Drain any fat. This is good with sauerkraut. Combine meatballs with kraut. May need to add about 1/3 to 1/2 cup of water. Simmer 15 to 20 minutes or until meatballs are well done. Also good with creamed gravy or with tomatoes.
Chop onion and tomatoes. Add next four ingredients. Mix together in separate bowl remaining ingredients. Gently add second bowl ingredients to first. Garnish with herbs or edible flowers.
Slit hot dogs to within 1/2-inch of ends. Insert 2 strips cheese in each slit. Separate dough into 8 triangles and wrap dough over hot dog, keeping cheese up. Place on ungreased cookie sheet, cheese side up, and bake at 375° for 12 to 15 minutes or until golden brown.
Melt margarine in casserole dish. Add rice. Mix soups and broth in separate bowl and pour over rice.	Place chicken breasts on top. Cover and bake 1 hour and 15 minutes at 350°. Remove lid the last 15 minutes to thicken.
Cook lentils and add to cooked rice. Crunch tortilla chips on plate. Add rice and lentils, shredded cheese, shredded lettuce and top with Ranch dressing.
Cut cucumbers in thin slices; while they are drying, mix some flour and salt and pepper. Roll cucumbers in flour mixture until they are covered. Fry in lard and flip 'em over. Serve warm and watch them go.
Remove all seeds from fruit. Put fruit through food processor. Pour in bowl. Add sugar and walnuts. Let stand or marinate one hour.
Cream sugar, butter, eggs and vinegar together. Then add dry ingredients and raisins. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until golden brown.
Peel and chop tomatoes and hot pepper. Mix in other ingredients and bring to a boil. Cook for 10 minutes or until tomatoes are done. Pour into hot sterilized jars and seal.
Place chicken in a Dutch oven; cover with water. Bring to a boil. Cover and reduce heat; simmer for 1 hour, or until tender. Remove chicken; let cool, reserving 2 cups broth. Bone chicken and chop meat. Set aside. Saute celery and onion in butter in a large skillet until tender. Add reserved broth, cheese, soup, eggs, lemon pepper seasoning and pepper; mix well. Stir in chicken. Spoon mixture into lightly greased 13 x 9 x 2-inch baking dish. Sprinkle the stuffing mix on top. Bake at 350° for 45 minutes. Yields 8 servings.
Preheat oven to 300°. Combine crumbs, 1/4 cup sugar and margarine; press firmly on the bottom of a 9-inch spring-form pan.
Cook jello according to package. Add grated carrots and sliced bananas. Chill until firm. Serve topped with whipping cream or spoonful of mayonnaise. Very good for the holidays.
Cream butter, shortening and sugar. Add eggs, one at a time until well beaten. Add all the dry ingredients together. Put lemon flavor into buttermilk and add to butter and egg mixture. Beat good and put in tube pan, well-greased. Cook at 325° or 250° or 300° for 1 hour. Ovens vary in cooking.
Beat first 4 ingredients until well blended. Continue beating while gradually adding oil in a thin stream. Beat until dressing thickens. Stir in poppy seed. Refrigerate.
Put first five ingredients into saucepan. Cook over medium heat until thick (about 5 minutes). Add vanilla and peanut butter.
Brown ground beef and drain. Cook chopped onion in fat. Cook until onions are transparent and drain. Put tomatoes in saucepan and bring to a boil. Then reduce to simmer and add spices and garlic. Then add tomato sauce, tomato paste, ground beef, onions and mushrooms. Simmer at least 1 hour or more.
After adding hot water to jello, add 8 ice cubes. Stir until dissolved. Add other ingredients. Put into pie shell. Chill.
Beat 1 cup egg whites and cream of tartar on high speed of mixer until whites form very stiff peaks, about 3 minutes; do not underbeat.	Beat the 6 egg yolks 3 minutes. Add water, extract and sifted dry ingredients (sugar, flour and salt) in small amounts. Mix well. Fold into bowl of egg whites; mix carefully.	Pour into a long angel food pan. Bake at 325° for 55 minutes. Turn upside down to cool. Remove from pan. Cut into 24 squares. Ice on all four sides	with soft icing made of butter, extra egg yolks, cream and powdered sugar.	Roll in chopped ground salted peanuts.
Mix all ingredients together except the flour and water. Simmer for 2 hours. Add flour and water mixture slowly to thicken. Salt and pepper to taste.
Saute pork fat and garlic until brown. Eliminate any excess oil. Add lean pork and continue cooking until pork is done. Mix together salt, bay leaf, pepper, onion, m.s.g. and tomato sauce. Simmer for 10 minutes. Add peas and simmer for 5 minutes. Add pimento.
Mix all ingredients in order listed. Mix well. Drop by teaspoon onto cookie sheets. Bake at 350° for 15 minutes. Lay on paper sack to cool.
Clean thoroughly 12 whole months. Divide into 365 parts; set aside, preparing one part only at a time as follows:
Cook beef until brown and drain well. Stir in spaghetti sauce, water and salt, blending well. Arrange 1/3 of sauce in 8 x 12-inch microwave baking dish. Cover with half the uncooked noodles. Spread with 1 cup Ricotta (mixed with chopped parsley, if desired), sprinkle with half the remaining cheeses. Repeat with second layer and top with remaining 1/3 sauce. Sprinkle with additional Parmesan cheese. Cover with double thickness of plastic wrap. Cook on Medium (50% power) for 30 to 35 minutes. Sprinkle top with additional Mozzarella and Parmesan cheese. Cook on medium about 2 minutes or until cheeses melt. Sprinkle with parsley and serve. Yields 8 servings.
Sift together all dry ingredients. Cream together shortening and sugar. Add egg and molasses. Stir in flour mixture; shape into balls. Place on cookie sheet. Bake 12 to 15 minutes at 350°.
Sift together flour, soda, dry milk, salt, cinnamon and cloves. Cream margarine (or shortening) and sugars. Add egg. Blend in dry ingredients and add anise seed and nuts. Shape into two rolls; wrap in waxed paper and refrigerate at least 4 hours; overnight is fine. Slice and bake on ungreased cookie sheet at 375° for 9 to 12 minutes.
Place frozen strawberries in blender container. Mix milk, strawberry extract and Sweet 'N Low together; pour over strawberries. Blend together. Yield: 1 serving.
Place pork and beans in a large casserole bowl. Fry bacon in frying pan preserving grease. Remove fried bacon, drain and crumble. Place bacon pieces in beans. Stir. Add mustard; stir. Add brown sugar; stir. Add Worcestershire sauce; stir. Lightly brown onion in bacon grease; drain and add onion to beans. Stir. Place, uncovered, in oven. Bake at 350° for 1 to 1 1/2 hours until crusty top.
Cook in boiling salt water until tender; drain. Remove skins. Make a syrup by bringing to a boil water, butter, and sugar. Pour over potatoes. Bake for 20 minutes in 400° oven.
Melt chips and margarine together, cool, add other ingredients. Pour on to and roll in waxed paper. Refrigerate until set. Slice.
Mash sausage and saute first 3 ingredients until brown. Drain. Add next 7 items to sausage mixture. Simmer this uncovered 1 hour or until thick. Mix Ricotta cheese, eggs, pepper and parsley in a small bowl. Grease a 9 x 13-inch dish and layer as follows: 1/2 of noodles, 1/2 of Ricotta cheese mixture, 1/2 sausage sauce mixture, 1/2 of noodles, 1/2 of Ricotta cheese mixture. Sprinkle with Mozzarella cheese, then Parmesan cheese. Bake 45 minutes at 350°, uncovered. Allow to sit 15 minutes before cutting.
Cook noodles in water with 1 teaspoon corn oil until soft. In a bowl, mix tomato soup, Parmesan, garlic and oregano. When noodles are cooked, drain and add to soup mixture. Layer noodles, cooked sausage, pepperoni and noodles again on top. Bake in a large bowl in a 350° oven for approximately 20 to 25 minutes.
Mix oil, sugar and eggs. Add zucchini and vanilla. Mix flour and other dry ingredients. Add to creamed mixture. Fold in nuts and pour into 2 loaf pans. Bake at 350° for 1 hour. Great for breakfast.
Saute onion and celery while thawing broccoli in small amount of boiling water. Add soup and Cheez Whiz to onion and celery. Simmer for a minute or so. Add broccoli that has been well drained. Add rice and seasonings. Bake in casserole dish for about 20 minutes in a 375° oven. Serve while hot.
Fry floured chicken in butter until browned. Add the rest of the ingredients; simmer, covered, for 1 hour. Makes 6 to 8 servings.
Melt chips in top of hot double boiler. Add noodles and chopped nuts. Mix well. Keep pot over water, but remove from heat. Drop by tsp. onto wax paper. Let stand until cool.
Add cranberry sauce (dissolved in boiling water) to dissolved raspberry Jell-O. Add pineapple and juice and mix with Jell-O and cranberry sauce. Add nuts. Mix . Pour half into 11 1/2 x 7 1/2-inch pan and let set up. Add sour cream on top. Pour on the other half cranberry mixture and let set up.
Trim pork loin into 1/2-inch slices. Heat oil in skillet. Brown pork loin slices on both sides. Remove slices and add a little more oil if needed. Saute garlic for a minute. Combine oil, sherry, soy sauce, brown sugar and red pepper. Place pork loin slices in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until pork loin slices are cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tablespoons, if needed to keep sauce thinned. Turn once. Remove to a platter. Stir in cornstarch. Cook until thick. Pour sauce over loin slices and fettucine.
In a saucepan combine sugar, butter and milk. Bring to a full boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly. Remove from heat and add peanut butter, stirring until melted. Add marshmallow cream and vanilla. Stir until well blended. Spread in a buttered 13 x 9 x 2-inch pan.
Cut onions into 1/4-inch thick slices. Cut slices in half. Melt butter in a large skillet; add onion and saute until tender. Put onion in lightly greased 2-quart baking dish. Sprinkle with 1 cup of cheese.
Cut lard into flour and graham cracker crumbs until mixture resembles small peas. Add 1 cup of cold water and mix until dough no longer sticks to sides of bowl. Peel and core apples; cut into slices. Add 3/4 cup of sugar or less if apples are sweet (add more if needed). Then add cinnamon and cornstarch; mix until combined.
Cook macaroni according to package directions; drain. Combine with chicken, cheese, soup, milk, mushrooms, pimiento and mustard. Turn into a 1 1/2-quart casserole. Combine bread crumbs with melted butter. Sprinkle over all. Bake in moderate oven (350°) about 50 minutes. Makes 4 servings.
Drain juice from beans. Chop pepper and onion. Combine all ingredients and let marinate at least overnight.
Prepare potatoes according to package directions. Heat sour cream, being careful not to boil. Add mustard, salt and sugar; stir to blend. Stir into hot potatoes; add onion. Stir to blend. Sprinkle with paprika. Bake until heated through. Makes about 5 servings.
In Dutch oven, melt butter. Saute onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs. Cook over low heat, stirring occasionally, until potato is tender and soup is thickened (about 20 to 30 minutes). Add asparagus, salt and pepper. Heat through. Serve with grated cheese. Yields about 2 1/2 quarts.
Peel potatoes and cut into thin strips (julienne). Place layer of potatoes in greased baking dish. Saute chopped onion until tender (not browned). Layer onion over potatoes. Drain spinach and press out most of liquid. Layer spinach over onions. Layer half of cheese. Add layer of potatoes. Add remaining cheese. Pour cream with thyme and nutmeg mixed in. Drizzle over casserole and bake in 350° oven for 1 hour.
Brown meat and drain most of grease. Add remaining ingredients and simmer 45 minutes. Pour over sandwich buns to serve.
Mix all except chocolate together. Pour mixture (press) into a well-greased cookie sheet and pour over it the melted chocolate morsels. Refrigerate for 15 minutes. Remove and slice into 2 x 2-inch squares. Leave in pan and put back in refrigerator. Serve cold. Fantastic!
Combine cucumbers and lime; cover with water all day or night. Rinse the lime from cucumbers and soak in ice water 3 hours; drain. Mix sugar, vinegar, salt and spices and pour over cucumbers; let stand overnight. Cook over medium heat and bring to boil; boil 35 minutes and put into jars. Makes 7 quarts.
Mix flour and salt. Add oil and water with food coloring already in it. Knead with the children and use.
Dissolve jello in hot water. Add 4 cups of ice cubes until jello thickens (10 to 15 minutes), then remove ice remaining. Put aside 1 cup jello. Mix Cool Whip with remaining jello. Mix in the 1 cup of plain jello that was put aside. Pour into serving dish (not mold).
Remove stems from spinach; wash and drain. Place half of spinach in a baking pan. Arrange pork chops on top; brush lightly with liquid smoke. Season with salt and pepper. Cover with remaining spinach. Slice potatoes 3/4-inch thick; arrange on top of spinach. Dot with butter. Cover and bake at 350° for 2 hours. Yields 6 servings.
Beat egg yolks, sugar, lemon juice and vanilla until thick and lemon colored. Gradually beat in cream cheese until smooth and fluffy. Beat in milk. Chill. Put on favorite fruit. Store in refrigerator.
Saute onion and green pepper in shortening until onions are yellow. Add meat and fry until mixture falls apart. Stir in rest of ingredients. Pour into greased 2-quart baking dish. Cover and bake 1 hour at 350°, removing cover last 15 minutes. Serve hot.
Make your dressing out of the last five ingredients. An acceptable bottled substitute is any vinaigrette from the Paul Newman's Own or Ken's brands. Using a vegetable peeler, peel the asparagus spears almost down to the tip. Be careful to avoid breaking the spears as you work, which is much easier with really fat spears. Cut off the woody ends, which is usually a couple of inches. In a large flat skillet, bring about an inch of water to an almost-boil. Lay spears in water and cook until they just begin to bend when you take them out - just a very few minutes. Carefully remove with tongs to a flat dish and top with the dressing while still hot. Don't expect them to be swimming in it. Chill overnight and gently turn them over in the marinade a couple of times. Serve chilled. Makes 8 servings.
Pour boiling water over oatmeal; let stand 10 minutes. Stir in brown sugar, white sugar and margarine. Mix in large eggs. Add flour, soda and cocoa; mix well. Stir in 1 cup chocolate bits.
Mix soup mix, soup and water together. Cut steak into serving pieces; place in a casserole dish. Pour soup mixture over top. Cover and bake at 350° for 2 hours or until tender.
Boil vinegar, water, salt and dill seed. Strain. Place garlic bud in bottom of jar. Pack sterilized jar in this order; 2 celery sticks, 2 bell pepper strips, and okra. As you fill jar with okra reverse okra in jar with one stem up and one down; jars are easier to fill. Reheat vinegar mixture to boiling point and pour over vegetables and seal jars. A water bath is not necessary. Keep 6 weeks before opening.
Saute onion in margarine until tender. Remove from heat and stir in sour cream, cottage cheese, chile, grated cheese (save 1/2 cup), salt and garlic powder. Stir until well blended. Lightly toss noodles into mixture until noodles are well coated. Pour into greased casserole dish and bake at 350° for 30 minutes. Add remaining cheese to top. Cook, covered, for moist top, uncovered for crisp top. Serves 6 to 8.
In a bowl, beat together flour, milk, egg white and salt. Preheat oil to 365°. Dip onion ring in batter then in crumbs. Cook in deep hot oil for 1 1/2 to 2 minutes or until brown. Sprinkle with additional salt to taste.
Trim stems off of squash. Cut each squash in quarters. Scrape away seeds. In a large pot bring 2 quarts of water to a boil. Add squash and boil until tender. Remove from water and add mace and pepper to taste.
Heat oven to 325°. Beat eggs, milk and salt. Tear ham into small pieces and drop into egg mixture. Stir in cheese and onion. Pour into greased baking dish, 8 x 8 x 2-inch. Bake, uncovered, 40 to 45 minutes or until omelet is set and top is golden brown.
Combine meat, eggs, onion, bell pepper and sauces. In another bowl, use hands or fork to break tomatoes into fine bits. Add to meat. Season with salt and pepper to taste. Add enough crackers to bind mixture into ball.	Chill at least 8 hours. Serve with	crackers. You	can make into balls or fork on crackers.
Cook spinach as directed. Drain. Add cream cheese and yogurt blend until smooth. Add garlic salt, pepper and paprika. Mix well and chill.
In 12-inch skillet over medium heat, bring nuts, sugar and water to a boil. Cook, stirring occasionally, until syrup mixture has caramelized, and the nuts are well coated, about 12 to 15 minutes. (The bottom of the skillet should appear dry.)
Mix together the first 4 ingredients. Dump the cherry pie filling in. Do not mix this. Bake at 350° for 30 to 45 minutes or until the crust is brown.
Place chipped beef in bottom of an 8 x 12-inch baking dish. Roll up each piece of breast and wrap with bacon secured with toothpick. Lay evenly over chipped beef. Mix undiluted soup with sour cream and pour over chicken. Cover and refrigerate overnight. Bake at 275° for 2 1/2 to 3 hours.
Slice bananas. then drain all juice from pineapple tidbits. Pour pineapple into bowl with bananas. Peel skin off of oranges. Slice oranges so that chunks are shaped like triangles. Stir mixture of fruit together and let chill overnight in the refrigerator. Tastes delicious served with miniature quiches for breakfast!
Mix sugar and sour cream in saucepan and cook on low heat until translucent and thick. Cool and pour over white or yellow cake.
Cook and drain macaroni. Melt butter and add to macaroni. Add salt and pepper. Mix all ingredients together and place in crock-pot. Sprinkle with paprika and remaining cheese. Cook on low for 3 hours.
Mix all ingredients except bacon. Let stand in refrigerator for 2 to 4 hours. Immediately before serving, cook bacon and crumble on top of salad.
Mix all ingredients into a stiff dough and then make into small balls 1/4-inch thick. Drop into 4 cups boiling liquid from salt-cured ham or shoulder bone. Cook 10 minutes or until done.
Cream in order given, gently blend. Bake in a greased and floured bundt pan at 325° for 1 hour, or until it test done.
Use a 13 x 9 x 2-inch pan. Heat oil. Brown onions and mushrooms. Add meat. Combine Ragu, seasonings, sauce and grated Parmesan cheese. Add drained beef and simmer. Prepare noodles as per package. In 13 x 9 x 2-inch pan, layer noodles, 1/2 meat and 1/2 Cheddar cheese. Repeat layers. Bake at 325° for 1 hour. Top will brown and get crusty. Serves 8 to 10 people.
Stir-fry 10 minutes over hot burner. Turn off burner and put on lid 10 minutes.
In a punch bowl, or a large pitcher, combine all ingredients. Serve over ice in chilled wine or champagne glasses. This makes 20 (4 ounce) servings.
Beat to a fine cream butter and sugar; gradually add eggs, then mix in lemon and nutmeg. Mix all well together, then stir in lightly flour, in turn with grated coconut. Pour mixture in well-buttered pan and bake quickly.
Heat oven to 350°. Grease bottom only of 2 loaf pans. Beat eggs, oil, carrots, sugar, orange peel and vanilla on low speed. Scraping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes, remove from pan. Cool completely before slicing. To store, wrap and refrigerate.
Combine butter and sugar; cream well. Add eggs, milk, flour, soda and spices; mix well. Stir in remaining ingredients. Drop by teaspoonfuls onto greased cookie sheets. Bake at 300° for 15 to 20 minutes or until dry. Yields 4 dozen.
Combine all ingredients in small saucepan. Heat to thicken and blend flavors. Baste turkey with sauce during the last half hour of roasting. Make 2 2/3 cups.
Brown pork chops. Place rice in a baking pan. Arrange pork chops on top of rice. Pour onion soup mix, mushroom soup and water over chops. Bake at 350° for 1 hour, or until rice is done.
Combine water, hoisin sauce and vinegar; reserve. Heat a nonstick frying pan over medium heat. Brush frying pan lightly with oil. Add cucumber, red pepper and green onions. Cook and stir for 1 minute. Stir in noodles, 3 teaspoons cilantro and half of the reserved sauce. Place on a warm platter. Pan broil beef eye round steaks for 2 to 3 minutes; do not overcook. Add remaining sauce mixture to frying pan, turning steaks to coat. Place steaks on noodle mixture. Spoon warm sauce over steaks to coat. Sprinkle with remaining cilantro. This makes 4 servings.
Saute onion and beef until beef is browned. Add corn, salt, herbs and sauce. Lay one tortilla in bottom of 1 1/2-quart baking dish. Add 1/2 of mixture and sprinkle with 1/2 cup of cheese. Repeat. Bake at 350° for 15 minutes.
Dissolve Jello in hot water. Add vinegar and salt. Cool until slightly thickened. Beat until fluffy. Mix with other ingredients well and chill until firm.
Heat evaporated milk in can in boiling water on stove for 10 minutes. Take off stove and cool, then put in refrigerator to chill. This should be done the day before. The next day, you prepare lemon jello and plain gelatin with 3/4 cup pineapple juice and 3/4 cup of orange juice (no other liquid). Bring to a quick boil on top of stove. Add 1 cup sugar. Let cool.
Cook chicken breast, cut in bite size pieces. Marinate chicken in Italian dressing and Greek seasoning 1 hour. Slice onion. Tear lettuce into bite size pieces. In large bowl combine chicken, lettuce, onion, chow mein noodles and poppy seed. Pour salad dressing over salad. Toss and serve.
Combine egg white, cream, vanilla, oil of peppermint and desired amount of food coloring; mix well. Add powdered sugar in one lump sum. Mix well. Beat in the butter. Additional sugar may be needed to make a firm mixture. Shape into small balls. Place on waxed paper. Press with fork. Let stand overnight. Store in container with wax paper between layers.
In a large bowl, combine unflavored gelatin and sugar-free Jell-O. Add 3 cups of boiling water and stir until Jell-O dissolves. Pour into a large, shallow pan (13 x 9-inch) and chill until firm. Cut in squares to serve. Yield: about 100 (1-inch) squares. Exchanges: Free. Calories: None.
Mix all together and pour over chicken. Bake in 375° oven approximately 1 hour.