HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Peel and chop onion. Rinse the red pepper. Remove seeds to dice. Coarsely chop celery and parsley. Chop nuts. Combine cooked rice with vegetables and nuts. In saucepan, melt butter. In a bowl, beat eggs and milk. Season with salt and pepper. Add melted butter. Stir to combine. Pour egg mixture over rice mixture. Blend well. Place mixture in a lightly greased baking pan or a tube pan. Bake at 350° for 1 hour.
Blend dry ingredients with shortening. Add egg and liquid mixture. Form into roll; wrap in waxed paper or covered container. Store in refrigerator. Take off as much as needed. Warm to room temperature; roll on heavily floured board. Makes 4 or 5 pie crusts.
In blender container, combine milk, eggs, sugar, flour, margarine, vanilla and salt. Cover and blend about 10 seconds or until mixed. Do not overblend. Stir in coconut.
Beat egg and egg yolks slightly. Add other ingredients. Use enough flour to make a soft dough. Mix, handling as little and lightly as possible. Roll out on floured cloth. Cut in 2 x 2-inch diamond shapes. Make a slit in center and pull one end through. Fry in hot lard until lightly browned. Drain on brown paper. Dust with powdered sugar when cool.
Blend zucchini until you have 1 cup. Add everything else into blender. Blend well and pour into unbaked pie shell. Bake at 450° for 15 minutes, then sprinkle nutmeg or cinnamon on top. Decrease heat to 350°. Bake until nice and brown and a toothpick comes out clean (about 25 minutes).
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool on wire rack. Serve at room temperature. Serves 8.
In a large pot, place hen; cover with water. Add salt, pepper and whole onion. Cook until tender. When done, reserve liquid for broth to be used in dressing. Break toast into small pieces; crumble cornbread. Put celery and onions in saucepan. Cover with water and cook until tender. In large roasting pan, add toast and cornbread; pour in celery and onion mixture. Stir in eggs, sage, salt, pepper and reserved hen broth. Add more broth if needed for desired consistency. Mix thoroughly. Leave in roasting pan. Place hen on top of dressing. Bake in preheated 350° oven for about 1 hour or until brown. Serve with gravy of your choice.
Place flour, salt and butter in a 1 1/2-quart bowl. Mix well with fingers until evenly blended. With back of spoon, press mixture on bottom and halfway up sides of buttered 8-inch square pan. Arrange the sliced peaches (well drained) on crust in pan. Combine sugar and cinnamon; sprinkle over the peaches. Bake for 20 minutes at 375°. Mix reserved syrup from peaches with 1 egg (slightly beaten) and evaporated milk. Pour over peaches. Bake for 30 minutes, or until custard is firm, except in center. Center becomes firm on standing. May be served warm with ice cream. Serves 9.
Mix flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix until dry ingredients are moistened. (The batter will be lumpy.) Spoon batter into twelve (2 1/2-inch) greased muffin cups. Bake at 400° for about 25 to 30 minutes.
Cook bacon, drain, crumble and set aside. Melt butter in large skillet; add celery and onion and saute until tender. Combine flour, sugar, salt, pepper, paprika, mustard and milk; stir into celery mixture. Cook stirring constantly until thickened. Stir in vinegar. Add potatoes and green pepper; stir carefully to coat with dressing. Heat thoroughly. Just before serving, stir in sour cream and sprinkle with bacon. Makes 6 servings.
Beat eggs well and add sugar. Melt margarine and chocolate; add to eggs and sugar, then beat well. Add flour, nuts and vanilla. Bake on shallow pan for 20 minutes at 350°.
Cream sugar and shortening. Add beaten eggs and molasses. Sift dry ingredients. Add alternately with warm water. Bake at 325° for 30 minutes in slightly greased jelly roll pan. Frost with powdered sugar frosting. Cut while warm. For thicker bars, use 13 x 9-inch pan.
Mix first 8 ingredients. Put in dish. Sprinkle chips over top and pour melted margarine or butter over chips. Bake at about 375° until it is hot, about 25 to 30 minutes. For a richer taste, cook rice in chicken broth.
Mix together on low heat until all cheese is melted. Add potatoes and cover. Stir frequently to separate potatoes (will burn easily). Cook until potatoes are tender. Put into buttered casserole. Dot with butter and sprinkle with Parmesan cheese. Put into 400° oven until golden and bubbling. Cover until ready to serve.
Mix ingredients with fork. Spread on crackers. Garnish with green or black olives (optional).
In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into ball; wrap and refrigerate 1 hour. Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside. On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat. Preheat oven to 450°. Onto one half of each dough circle place a teaspoon of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.
Beat shortening and sugar until creamy. Beat in egg and vanilla. Mix flour, baking powder, soda and salt and blend into egg/sugar mixture. Mix in oats and chill. Shape stiff dough into balls or drop from a teaspoon about 2-inches apart on an ungreased cookie sheet. Bake at 350° in conventional oven for 10 to 15 minutes. Cool. Store covered.
Mix coconut, corn syrup and vanilla; let stand overnight in the refrigerator. Roll into small balls. Dip into melted chocolate and let harden on wax paper.
Sift together flour, baking soda and salt. Set aside. Blend butter, brown sugar, vanilla, water and egg. Add flour mixture. Mix well. Stir in chocolate chips and nuts. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen cookies.
Beat together margarine, sugar, eggs, buttermilk and soda. Slowly add flour until smooth. Then fold in dates, coconuts, chopped pecans and chopped orange slices. Bake 250 degrees in tube pan for 1 hour or until done. Pour over when done.
Preheat oven to 350°. Slice horizontally and carefully lift lid. Insert the fresh herbs and 1/2 of almonds. Replace the lid and place in the center of ovenproof dish. Smooth butter around the outside of the brie and sprinkle top with remaining almonds. Bake 12-15 minutes or until cheese just begins to melt. Serve with crackers and fresh fruit. Serves 4-6.
Boil squash until tender; drain, slice and set aside. In a large mixing bowl, beat eggs; add squash and remaining ingredients, reserving some cheese for the top. Place in a casserole dish and cover with cheese. Bake at 350° for 30 to 40 minutes. Serves 6.
Bring water, ham, onion and garlic to boil in large saucepot. Reduce heat to low; cover and simmer 2 hours or until ham is tender. Remove ham; cool slightly. Cut ham from bones and return to pot; discard bones. Add corn, tomatoes, okra, basil, sugar, salt and pepper. Return to boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until okra is tender, stirring occasionally. Serve with corn bread or French bread. Makes 4 servings.
Boil water, pineapple and sugar. Pour over jello. Set. Crush avocado. Mix with whipped cream. Add to jello. Mix well. Mold.
In large skillet, brown ground beef; drain. Add onions, pepper, pepperoni and mushrooms. Simmer 15 minutes. Add cooked macaroni and sauce; heat thoroughly. Place in casserole dish and sprinkle cheese on top. Bake at 350° for 15 minutes or until cheese melts.
Grease pie tin. In bottom layer bacon. Then layer cheese and onion. Beat remaining ingredients together well. Pour over first two layers. Bake at 350° for 50 to 55 minutes.
You also need a 24 cup pan. With pastry cutter, cut in butter. Add water. Mix until dough forms. Use 2 1/2-inch cutter to form small cup crusts.
Combine all ingredients except chipped ham. Simmer the sauce for 1/2 hour. Add the chipped ham and heat the ham thoroughly.
Beat eggs; add sugar and beat well. Add shortening, butter and vanilla. Sift together dry ingredients and add to creamed butter-sugar mixture. Chill several hours. Drop by teaspoonfuls on cookie sheet. Press with bottom of glass to flatten. Dip bottom of glass in flour-sugar mixture to avoid sticking. Bake at 350° for 10 to 15 minutes. Makes about 3 dozen.
Let first 3 ingredients set 15 minutes. Knead flour into other ingredients. Let stand in warm place for 2 hours. Knead down and make into rolls. Let stand in warm place for 2 hours. Bake at 400° for 15 minutes or until brown. Yield: 4 dozen.
Mix flour, sugar and baking powder. Add milk, applesauce and vanilla. Mix well. Stir in peanut butter. Pour batter into greased 1 1/2-quart casserole. Mix sugar, cocoa and water. Pour over batter. Do not mix! Bake at 400° for 30 minutes. Serve warm.
Break noodles and mix with cabbage and onions. Mix flavor package with oil, vinegar, sugar and salt. Pour over cabbage and add sesame seed and almonds. Set at least 1 hour.
Cover cucumbers in salt water overnight (1/3 cup salt to each quart water). Drain and dry.
Cook all ingredients, except cheese, for 1 hour, until carrots are tender. Remove from heat. Add cheese; stir until dissolved.
Mix together all ingredients. Bake in 9-inch greased pan for 45 minutes at 375°.
The night before you cook your brisket, place brisket in pan large enough for the marinade to cover half the brisket. Mix all ingredients together and pour enough to cover 1/4 of brisket.
Melt butter. Add clams and seasonings. Mix well. Sprinkle with Parmesan cheese and paprika. Microwave on High for 3 to 4 minutes.
Saute green onions in the heated butter until soft, but not browned. Add the flour, salt and pepper. Mix thoroughly. Add the vegetables and chicken broth. Cover and simmer 5 to 8 minutes or until vegetables are cooked and mixture is heated through. Add half and half. Simmer 3 to 4 minutes longer. Serve piping hot with favorite bread. Serves 4. Garnish soup with grated Cheddar cheese.
Preheat oven to 350°. Mix zucchini, sugar, water, lemon juice and cinnamon. Cook for 20 minutes or until tender, then add to mixture. Mix flour and water for thickening; pour into unbaked pie shell. Bake for 1 to 1 1/2 hours.
Dip meat in flour. Brown quickly and remove to warm platter. Stir bouillon, water and wine into skillet. Add juice of 1 lemon and grated lemon peel. Return turkey to pan and simmer 20 to 30 minutes until tender. Garnish platter with lemon slices and parsley.
Mix everything together except 1/2 cup cheese.	Put remaining cheese on top and cook in crock-pot on low 4 hours. Do Not Stir!
Combine ice cream and Cool Whip. Spread over Oreo cookies in 9 x 13-inch pan. Freeze.
Mix tomato paste with egg. Add salt, crumbs, parsley, celery salt and crabmeat. Mix thoroughly and chill. Roll into finger lengths, wrap each roll and 1/2 strip of bacon and fasten with toothpicks. Chill well.
Place chicken breasts in bottom of casserole dish; cover with soup mixture and then Swiss cheese. Cover cheese with remaining soup mixture. Top with stuffing and pour butter over top of casserole. Bake at 350° for 45 minutes to 1 hour (until bubbly).
Dissolve jello in water. Add juice from pineapple. Chill until slightly thickened. Beat until frothy. Fold into remaining ingredients. Chill until set.
Mix yellow Jiffy cake mix as directed on box. In a 9 x 12 x 2-inch pan, bake 12 minutes. Cool.
Cream together; knead real good. You can also substitute 1 tsp vanilla for the maple and add coconut. Dip in melted chocolate and place on wax paper to set. Makes a large batch.
Combine cocoa and sugar. Stir in milk and bring to a boil. Stir constantly. Remove from heat. Add butter and vanilla. Yields 2 cups.
Boil potatoes with skins on until cooked through. Cool, then peel and cut in chunks. Hard-boil egg, cool and cut up. Mix mayonnaise, mustard, salt, pepper, celery and a little milk; add to potatoes and egg. Sprinkle with paprika.
Wash all vegetables and cut into large chunks. Put in pan and add just enough water to cover. If using canned peas, do not add until after butter is added. Boil until vegetables are tender. Add butter a chunk at a time so it melts easier. Stir. Add the can of evaporated milk. For a richer chowder add one large and one small can evaporated milk. Reheat. Add cheddar cheese and pepper when served. A mix of cheddar and mozzarella cheese is also good.
Measure words carefully. Add cups of understanding. Use generous amounts of time and patience. Keep temperatures low. Do not boil. Add a dash of humor and warm personality. Season to taste with spice of life.
Mix in large bowl the all-bran, sifted flour and salt. Mix in blender the sour milk (add baking soda to milk), sugar, Karo syrup and egg. Bake in 2 greased and dusted bread pans at 375° for 45 minutes. Cover with foil last 10 minutes to prevent overbrowning. Test for doneness with toothpick (with glass pan reduce oven heat by 25°). To sour milk, add 1 tablespoon vinegar or lemon juice to regular milk.
Heat water, salt and vinegar to rolling boil. Remove from heat and let cool. Place dill in jars. Pack jars with cucumbers. When liquid is cool, pour over cucumbers. Be sure to cover cucumbers completely. Let set 90 days.
Cut melon into thin slices; remove seeds and skin. Sprinkle with powdered sugar and liqueur. Let stand for at least 1 hour. Mix together flour, wine, 1/2 teaspoon oil and a little salt. Blend in stiff egg white. Dip melon slices into batter and fry in hot olive oil only until light gold in color. Sprinkle with confectioners sugar. Serve.
Preheat oven to 400°. Dredge chicken in salad dressing mix. Dip in mixture of margarine, pepper sauce and vinegar. Arrange on baking pan (sprayed with Pam) and sprinkle with paprika. Bake 25 to 30 minutes. Turn, sprinkle with paprika and bake for 20 to 25 minutes or until brown. Try dipping in Blue cheese dressing.
Brown sausage and drain. Melt Velveeta in cooked sausage. Add chili and heat thoroughly. Serve with chips or crackers while hot.
Sprinkle meat tenderizer on both sides of meat. Let stand for 45 minutes. Sprinkle both sides of meat with spices. Cook on red hot grill 5 minutes on both sides. Put honey on top after cooked. Serve after honey melts. Slice thin. Bearnaise sauce acceptable.
Stir all ingredients together. Bake at 425° for 20 minutes. Makes 2 dozen.
Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/4 inch of oil in a large skillet. Brown chicken on all sides; remove to a large, shallow baking pan. Bake, uncovered, at 350° for 45 to 60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in airtight container. Serves 4 to 6.
Mix flour, chopped pecans and margarine together in a small bowl (save a few pecans for top). Press in a 13 x 9-inch pan and bake 20 minutes in a preheated 350° oven. Mix the cream cheese (beat before adding powdered sugar) and powdered sugar. Add 8 ounces Cool Whip (save remaining for top). Beat the mixture and put on top of cooled crust. Mix milk with chocolate pudding. Make a layer of this on top of cream cheese mixture. Let set in refrigerator until firm. Top with remaining Cool Whip and pecans.
Use on broccoli, cauliflower, mushrooms, celery, radishes, carrots and green onions.
Drain beans, mix in all ingredients. Stir well and chill for 2 to 4 hours before serving. Serves 12.
Place berries on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spread thin layer of glaze over bottom of crust. Place berries on glaze and cover with another thin layer of glaze. Gently spoon mixture over glazed berries over crust. Cover with inverted dome and chill to set, at least 4 hours.
Bring water to boil; put potatoes in and chicken seasoning, pepper and salt. Cook until 1/2 tender. Add soup, simmer for 10 minutes. While simmering, melt margarine; add flour to butter to make paste. Add to potatoes. Add milk; heat to serving temperature. Do not boil.
In a 9 x 13-inch pan, crumble cookies. In mixing bowl, blend the cream cheese, powdered sugar and half of milk. Add peanut butter and other half milk; beat until smooth. Add container of Cool Whip. Pour over cookies and freeze. Serves 15. Can be made ahead of time.
Blend peanut butter, Crisco, sugar, eggs and vanilla. Mix together with flour and baking soda. Roll into small balls and roll into granulated sugar. Bake at 375° for 7 minutes. Remove. Top with Hershey's Kiss in center. Bake for 5 minutes more. Yield: 3 1/2 dozen cookies.
Saut onion in butter until tender. Remove from heat and stir in butter, celery salt, red pepper and worcestershire sauce. Combine cracker crumbs and parsley flakes. Preheat oven to 350°. Drain oysters, reserving 1/3 c. liquor. Sprinkle 1/2 cup cracker crumbs in bottom of a lightly greased 8-inch square baking dish; layer half of oysters and half of remaining cracker crumb mixture. Drizzle with half of butter mixture. Repeat layers. Combine eggs, half and half, and reserved oyster liquor; mix well. Pour over oyster layers. Bake for 40-45 minutes or until set.
Dissolve the yeast in warm water. Combine flour, soda, baking powder, salt and sugar. Cut in shortening until size of peas. Add buttermilk and then yeast mixture. Stir until all flour is dampened. Knead on floured board. Roll out and cut with biscuit cutter. Bake 8 to 10 minutes in a 400° oven. (This dough can be stored in a tightly covered container in refrigerator for 2 weeks.)
Place roast in a glass baking dish. Mix ingredients and pour over chuck roast. Cook for 5 hours, covered, at 325°. When done, break meat apart with fork. Serve on fresh hard rolls.
In medium saucepan, combine broth, celery, onion and garlic. Bring to boil and simmer, uncovered, for 5 minutes. Stir in tomatoes, paste, herbs and pepper. Return to boil and simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, cut eggplant into 1/2-inch slices and halve slices. Bring 1/2-inch water to boil in Dutch oven. Add eggplant and zucchini slices; simmer, covered, for 4 minutes.
Dissolve jello in boiling water. Add remaining ingredients except sour cream. Divide mixture in half. Let 1/2 remain at room temperature. Chill other half in pan or other container until set. Spread sour cream over congealed mixture. Spoon the remaining mixture over sour cream. Congeal.
Combine in 3 quart saucepan. Heat over low heat. Serve with oyster crackers.
Boil all ingredients, except corn and soda for 5 minutes, mixing well and stirring occasionally. Remove from heat and add soda. Stir quickly. Pour over popped corn.
Cook spinach as directed on package. Drain well (very important). Add remaining ingredients. Put in a 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Serves 6.
Cook vinegar, egg and sugar until custard-like. Keep stirring. Let cool. Add cream cheese to egg mixture and blend well. Add shrimp. Mix well. Garnish with whole shrimp and parsley. Refrigerate. Serve with crackers.
Cut lard and suet into flour to a coarse crumb. Add water, mixing with a fork. Refrigerate until ready to roll.
In a large pitcher, combine pineapple juice, lemonade and water. Chill for 2 hours or more. Add club soda and if desired, strawberries. For an alcohol drink, Increase water to 6 cups and add 1 1/2 cups of Rum or Tequila and omit the club soda.
Follow directions for cake mix and bake. In a pot mix vinegar and sugar. Cook on medium heat until it begins to thicken. Polk holes in finished cake and pour vinegar mixture over top of cake. Let cool and serve.
In a sauce pan, combine ingredients (not soda). Bring to boil. Remove from heat. Let cool. Add soda. Pour over pork chops. Marinate for 2 - 3 days.
Combine eggs, sugar, oil and milk. Stir in flour and cinnamon until just combined. Fold in apples, pecans and coconut. Pour batter into greased and floured 10-inch tube pan.
Place broccoli in water and boil for 1 to 2 minutes. Remove from water and arrange in 9 x 9-inch baking dish. Cook chicken, debone and cut in little pieces. Place chicken over broccoli. Spoon chicken soup over chicken and pour on broth. Sprinkle with grated cheese. Bake at 400° for 25 to 35 minutes.
In medium large bowl add apples, beaten egg and oil and mix. Add sugar, salt, cinnamon and soda. Mix well and add flour. Mix well. Add nuts and raisins. Bake in prepared 8 x 8-inch pan at 350° for 45 minutes or until toothpick comes out clean. Delicious with whipped topping or vanilla ice cream. Best of all, easy! Men love it.
Cream sugar and cream cheese together and set aside. Mix pretzels and margarine. Press into a 9 x 13-inch pan and bake at 400° for 10 minutes. Spread cheese mixture over pretzels. Spread whipped topping over cheese and chill. Dissolve gelatin in boiling hot pineapple juice. Add strawberries, being sure the liquid on berries does amount to more than 2 cups. Allow mixture to start to gel before pouring over the whipped topping.
Mix together and store in the refrigerator for a few days. You may want to set the jar in a pan of hot water before serving. It is not necessary to add any calories to this recipe.
Preheat oven to 375 degrees. Grease muffin tin. Combine the quick bread mix (both bags), apple juice, eggs, and yogurt in a large bowl. Beat just until mixed. Stir in walnuts and raisins. Spoon into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into center of a muffin. Remove from pan immediately and place on rack to cool slightly.
Use a 3-quart dish. Defrost hash browns. Combine 1/2 cup of butter with hash browns. Mix rest of ingredients together and mix into hash browns. Butter a 3-quart casserole and put hash brown mixture in dish. Mix corn flakes with 1/4 cup melted butter. Pour over top of mixture. Bake 45 minutes at 350° or until done.
Beat eggs with electric mixer until thick and lemony. Gradually add sugar. While beating, add milk and vanilla. Blend dry ingredients into egg mixture. Pour into greased and floured 13 x 15-inch jelly roll pan or a large cookie sheet. Bake at 350° for 15 to 20 minutes. Spread 1 cup of peanut butter over hot cake. Cool thoroughly before covering with melted chocolate chips. Refrigerate until hard.
Mix in order given. Pour in greased 9 x 13-inch pan. Do not stir. Bake 1 hour in 350° oven.
Preheat oven to 325°. Sift dry ingredients into large mixing bowl. Stir in eggs and pineapple and blend well. Pour into greased and floured 13 x 10 x 2 inch pan and bake for approximately 30 minutes.
In medium saucepan, cook raisins in 1 1/2 cups water for 10 minutes. Drain; set aside. In medium bowl, with electric mixer at	high speed, beat butter with brown sugar until light and fluffy. At low speed, add oats, flour, soda; mix until blended. Press half of mixture into 13 x 9-inch baking pan; set aside.	Preheat oven to 350°.	In another medium saucepan, combine egg yolks, sour cream, granulated sugar and cornstarch. Over medium heat,	cook, stirring constantly until mixture thickens. Stir in	raisins and vanilla; pour over oat mixture in pan. Sprinkle with remaining oat mixture; bake 30 minutes. When cool, cut into small bars.	Yield: about 2 dozen bars.
Mix potatoes, sugar and oleo until well mixed. Add other ingredients and mix well. Pour into unbaked pie shells and bake at 350° until done. Makes 2 pies.