HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease all sides and bottom of an 11 x 17-inch baking dish. Chop the onion. Heat butter in small nonstick skillet and saute onion until tender.
Mix sugar, cocoa and salt. Add milk. Cook on medium heat, stirring at first to bubbly boil. Put in candy thermometer. Cook until soft-ball, stirring some. Remove from heat. Add butter and vanilla until it loses its gloss and appears to thicken. Pour onto platter. Best cut in squares while still warm.
Place shredded lettuce in bottom of serving bowl. Follow with layers of shrimp, sliced water chestnuts, frozen peas, celery and radishes. Shortly before serving, frost with mayonnaise, shredded Swiss cheese and sliced hard-boiled eggs. Sprinkle with paprika.
Simmer celery and onion in the butter, then add the first 5 ingredients.
Beat eggs slightly and add remaining ingredients in the order given. Fill small buttered tins 2/3 full of mixture and place pecan nut meats on each. Bake in moderate oven at 350° for 15 minutes.
Melt butter over low heat in a 3-quart saucepan. Add milk and sugar. Mix well by hand. Add marshmallow cream and peanut butter. Mix thoroughly. Pour into 9 x 13-inch pan. Cool 1 hour before cutting.
Mix as listed in a "large" dishpan. Drop 1/2 cup dough flattened on an ungreased cookie sheet. Takes 6 cookies to a sheet. Bake at 350° for 15 minutes. Makes 75 to 80 cookies.
Boil 4 cups water and sugar for 10 minutes. Cool the syrup. Add lemon juice. Stir in pineapple. Add oranges and 4 gallons water. Chill. Serve over ice.
Saute celery and onion in butter until softened. Combine celery and onion with bread cubes and seasoning. Stir in enough cream of mushroom soup to hold it together; set aside. Combine remaining soup with 1/2 can milk; set aside. Brown pork chops on both sides in skillet. Transfer pork chops to baking dish. Mound stuffing mix in center of each pork chop. Pour soup mixture over all. Bake at 350° for 1 hour.
Cream the margarine, shortening, brown sugar, milk and vanilla until creamy. Blend in egg quickly. Mix together the flour, salt and baking soda and stir into creamed mixture by hand. Add chips. Bake at 375° for 7 to 10 minutes.
Melt 1/4 cup margarine or butter in 10 x 13-inch Pyrex or metal pan. Dust pieces in 1/3 cup flour, 1 1/2 teaspoon paprika, 1/4 teaspoon poultry seasoning and 1/8 teaspoon pepper. Place chicken in butter, skin side down, and bake at 400° for 25 minutes. Remove chicken. Add to pan 1 cup rice, 1/2 cup chopped green pepper, 1/2 cup chopped onion in dish. Pour over this 3 cups hot chicken broth. Put chicken on top and return to 350° oven for 45 minutes to 1 hour, uncovered.
Boil together dates, prunes, raisins and water. Add margarine. Mix together eggs, soda, salt, flour, vanilla and nuts. Add batter to fruit mixture. Bake in 7 x 11-inch pan at 350° for 25 minutes.
Chop everything up in blender, then boil on stove until thick (about 2 hours). Then put in containers; can freeze.
Beat eggs, sugar and milk together. Add flour, cinnamon and vanilla. Pour over rhubarb that has been placed in an unbaked pie shell. Dot with butter. Cover with top crust and bake at 350° for approximately one hour.
Beat egg whites with a few grains of salt; add sugar and cream of tartar. Spread on pie. Bake at 350° for about 15 minutes.
Scald milk. Put onion, parsley and thyme in a cheesecloth and cook slowly in the milk one hour or more. Remove seasoning. Melt the butter. Add the flour and brown for a few minutes. Add the milk to the butter and flour with a bit of salt and the nutmeg and egg yolk. Cook the halibut with salt and lemon juice. Flake when done. Layer some sauce in the bottom of a baking dish, then a layer of fish. Season lightly with salt and pepper, then add more sauce and fish and sauce again. Sprinkle top with buttered bread crumbs and cover with Parmesan cheese.
Bake pie crust at 350°. Set aside. Beat 4 egg whites and 3 tablespoons sugar until stiff. Set aside for meringue.
Mix well. Pour onto dough. Bake at 350° for 35 to 40 minutes. Allow to cool before cutting.
Soften apricots; cover apricots with boiling water and stand overnight or place apricots and 3 cups of water in a bowl. Cover and microwave on High for 12 minutes, then add the additional 2 cups of boiling water and cook as for recipe. When softened, bring apricots and water to boiling point. Add remaining ingredients. Stir until sugar is dissolved. Boil rapidly until setting point is reached (20 to 25 minutes). Place in sterilized jars and seal with wax.
Combine all ingredients and mix well. Put into serving paper cups. Fill 2/3 full. Put into freezer. Take out 15 minutes before serving.
Cream the butter and sugar until smooth. Beat in egg and vanilla. Stir in remaining ingredients. Chill dough. Drop by 1/2 teaspoonfuls on greased cookie sheet. Bake in a 375° oven for 10 to 12 minutes.
Melt butter; blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over low heat; stir constantly. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool. Makes 2 cups. Sprinkle coconut in bottom of pie shell. Add custard.
Slice oranges and drained pineapple on paper towels. Mix with cottage cheese mixture and fold in whipped topping. Can be made a day ahead. Serves 12.
Mix the sugar, eggs, oil, zucchini and vanilla together, then add the flour, nuts, salt, soda, cinnamon and baking powder. Bake in greased loaf pans at 350° for 1 hour. You can freeze the fresh zucchini and also you can freeze the bread.
In a large bowl, combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in cherry pie filling, chocolate morsels and pecans. Pour into greased and floured 9-cup fluted or 10-inch plain tube pan. Preheat oven to 350° and bake cake for one hour. Cool for ten minutes, then remove from pan. Sprinkle with powdered sugar.
Wash and hull the strawberries, then slice in quarters. Save several perfect strawberries for garnish, if desired. Just before serving, whip the cream in a chilled bowl with a chilled beater until stiff. Add lemon juice, then beat in sugar. Fold the strawberries lightly and turn into the pie shell. Top with the selected whole strawberries. Serve at once. Makes 5 servings.
Brown sausage and set aside. Bake pie shell until brown. Place cheese slices in bottom of pie shell and cover with sausage. Combine eggs and milk, beating well, and pour over sausage. Salt and pepper to taste. Bake 45 minutes in a 325° oven.
Combine ingredients excluding nuts and coconut and blend well. Pour into a greased 2-quart baking dish and top with nuts and coconut. Bake at 350° for about 30 minutes or until firm.
Combine grated raw potatoes, melted butter, beaten eggs, green onion, bacon, salt and paprika, mix well. Place in a well buttered bundt pan and pour the milk over the mixture. Bake at 350° for 40 minutes. Remove from oven and sprinkle the grated sharp cheese over the potatoes. Return to oven and bake until cheese has melted and browned.
Mix the above ingredients together in a casserole dish. Brush cut up chicken with worcestershire sauce. Salt and pepper. Place on top of rice, cover and bake at 325° for 2 hours.
Drain all fruit and pour into a large bowl. Add other ingredients and mix well. Cover and chill.
Pre-heat oven to 350 degrees. In large skillet, cook and stir ground beef until browned, drain. Add onions & pepper. Cook and stir until tender. Stir in tomatoes, rice, chili powder, salt and pepper. Cook about 2 minutes.	Pour into casserole dish. Cover and bake for 1 hour.
Mix crust; pour on top of chicken mixture. Bake in oven 30 minutes or until crust is brown at 375°.
Cook tomatoes, celery and onion in 1 cup water until celery is tender. Add all seasonings and cream cheese. Puree in blender until creamy texture and return to low heat, not allowing to come to boil.
Put rice in casserole dish sprayed with Pam. Add chopped onion, then put chicken in dish. Cover with soup and water mixture. Cover casserole. Bake at 335° for about two hours until brown.
Brown meat; drain off fat. Add tomato sauce, garlic salt, pepper, basil and 1/2 cup water. Cover and simmer 15 minutes, stirring occasionally. In a 2-quart casserole, layer half each of macaroni, cottage cheese, shredded cheese and meat sauce. Repeat layers. Bake at 370° for 30 minutes. Serves 6 to 8.
In a 10 inch skillet, cook bacon until crisp. Remove. Pour off half the fat. In remaining fat, cook chopped onion and green pepper until tender, but not brown. Add tomatoes, water, rice, chili sauce, salt, brown sugar, Worcestershire sauce and pepper. Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley. Makes 6 servings.
Cook chicken breasts until tender. Remove from bone. Combine soup and sour cream in separate bowl. Place chicken in an oblong dish. Pour soup and sour cream mixture over chicken.
Cut cake in squares. Then mix strawberries and glaze. Let sit for a few minutes. Mix well.
Soak beans overnight; drain. Cover beans with fresh water, 6 to 8 cups. Add all ingredients and let simmer (after coming to a boil) for 3 to 4 hours, stirring occasionally. (You may add 1 to 2 tablespoons sugar to help the taste if too garlicky or acidy from the tomatoes.) Enjoy!
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. Makes 8 to 10 servings.
Soften the cream cheese, blend in salad dressing. Add sugar, fruit and nuts. Fold in whipped cream to which powdered sugar and vanilla have been added. Pour into a loaf pan and freeze at least 6 hours. Tastes delightful with turkey and keeps in freezer indefinitely.
Thaw the potatoes and combine the rest. Bake 1 hour at 350° or until potatoes are tender. During the last 15 minutes, put crushed crackers on top. Serves 12 to 15 and cooks best in 2 casserole dishes.
Combine sausage, flour, cheese, shortening and milk in bowl, mixing well. Shape into long rolls. Cut into slices. Place slices on baking sheet. Bake at 350° for 10 minutes or until done. Yields 24 servings.
Place chocolate chips, butter and marshmallow in a large bowl. In a heavy 4-quart pan bring to a boil sugar and evaporated milk, stirring constantly. When mixture reaches a full boil cook for 8 minutes, stirring constantly. Pour over chocolate mixture. Stir until well blended and holds its shape. Add nuts and vanilla. Pour into 15 x 10-inch pan. Cool and cut into pieces.
Freeze all ingredients, except ginger ale. When time to serve, take out of freezer and add ginger ale.
Tear lettuce and put into a large bowl. Sprinkle cheese on top of lettuce. Meanwhile, brown beef, season with Chili powder, salt and pepper to taste. Drain. Pour over lettuce and cheese, stir to mix. (Hot meat will melt the cheese.) You may add tomatoes, avocados, etc. Eat with Dorito chips.
Spray 10 or 12-inch skillet with nonstick spray. Put potatoes, water, margarine and milk in skillet. Season to taste. Cover and cook over medium to low heat, stirring occasionally. Add onion, carrots, celery and salad olives with pimientos. Sprinkle with chopped, dried parsley. Cover and continue cooking, stirring occasionally, to keep from scorching and to evenly cook potatoes and other vegetables. Serves 10 to 12. This may also be cooked in microwave.
Mix together all ingredients; stir well. A frozen ring for the center may be made from mandarin oranges, cherries, pineapple and water.
Cook to soft ball stage, 236°, stirring constantly. Remove from heat and add vanilla and walnuts. Stir until grainy and put in buttered pan or on waxed paper.
Mix the first 4 ingredients in bowl until smooth. Pour in a greased pizza pan. Brown hamburg; drain well. Sprinkle hamburg over crust mixture and bake at 375° for 20 to 25 minutes or until crust looks done. Take out of oven and add pizza sauce and cheese. Turn oven down to 325° and bake pizza for 15 minutes or until cheese is melted and sauce is hot.
Crush graham crackers. Mix in oleo. Pat in bottom of a 9 x 13-inch pan. Bake 8 minutes at 350°; set aside.
Blend ingredients together and roll into balls. Place on a cookie sheet. Cook at 350° for approximately 20 minutes or until brown. Let cool. Serve plain or with your choice of sauce.
Mix all ingredients together and chill. Serve on crisp lettuce leaves. Serves 6 to 8.
Pour boiling water over shortening. Stir until melted. Add dry ingredients and stir until absorbed and mixture forms a ball. Roll out between sheets of waxed paper. Makes two (9-inch) crusts or 3 smaller crusts.
Brown first 2 ingredients together and drain. Add remaining ingredients. Bake 1/2 hour at 350°.
Fry meat. Add onion, garlic, chili powder and salt. Melt cheese. Add tomatoes (canned) and chili peppers. Combine meat mixture and cheese mixture. Serve on top of Fritos, then top with lettuce and cherry tomatoes.
Boil meats together until done; debone. Chop very fine. Boil potatoes and onions together, until tender. In large pot, heat corn, peas and tomatoes until hot. Add meat and catsup. Add hot sauce to taste. Simmer for an hour or so, keeping it stirred very well. Simmer slowly.
Mix flour and baking soda; set aside. Mix oleo, sugar, egg, vanilla and almond. Blend in flour mixture. Chill 2 to 3 hours. Roll out dough to 1/4-inch thick and cut out cookies. Bake at 375° for 7 to 8 minutes.
Preheat oven to 350°. Pat cranberries, pecans and 1/2 cup sugar into bottom of an 8 x 8-inch glass dish. Mix remaining ingredients well and pour over fruit mixture. Bake at 350° until golden brown, about 20 to 30 minutes.
Mix all ingredients together. Pour into a baking pan. Bake at 350° for 1 1/2 hours. Frost, if desired. For mixing icing, use Proverbs 23:14.
Drain pineapple and oranges reserving up to two cups of liquid. Add pudding to juice and mix as directed on pudding box. Pour over fruit. Add cherry pie filling and nuts. Chill. Shortly before serving, add sliced bananas. Serves 10 to 12.
Put broccoli in buttered casserole with 1/2 stick margarine and Velveeta cheese. On top, put Ritz crackers, crushed with other half stick margarine. Bake at 350° for 25 to 30 minutes.
With beater mix sour cream, cream cheese and taco seasoning. Place in pie plate or dish with high sides; chill. Add 1/2 jar salsa, green peppers, tomatoes, cut up olives (chopped), chillies (optional) and shredded lettuce. Sprinkle top with Cheddar cheese. Serve with nacho chips.
Mix sugar, Wesson oil, eggs and beat well. Add flour, soda, salt and spices which have been sifted together. Add nuts last. After mixture has been well blended, shape into roll in desired size. Roll in wax paper and freeze until you desire to bake. Slice thin. Bake at 375° for 10 minutes.
Put all in mixing bowl and beat vigorously. Pour on greased cookie sheet. Bake at 350° for 25 minutes.
Place 2 pints of cleaned sliced berries in pie crust. Crush the third pint of berries and mix with sugar. Cook for 5 minutes. Thicken with cornstarch. Add butter to melt. Pour mixture over berries in pie shell and let cool. Chill and serve with whipped topping.
Mix together in bowl. When well mixed, drop by teaspoons on a cookie sheet and bake at 350° until golden brown, about 8 to 9 minutes.
Boil chicken off of the bone. Stir soups and canned milk together. Add all the ingredients together in a 13 x 9-inch baking dish and bake at 450° until browned on top and bubbly.
Fry the spinach with garlic, salt and pepper in a little olive oil. When almost done, add chopped olives to the fried spinach. Layer spinach on rolled out dough. Top with cheeses, as desired. Roll into jelly roll shape. Place on a lightly floured pan with seam on the bottom and the ends turned under. Lightly oil dough top, then make 3 diagonal slits across top with knife. Bake at 350° for 45 to 60 minutes.
Boil the potato until completely cooked. When done, while potato is hot, peel and mash it in a bowl. Add confectioners sugar and knead. Roll it thin on waxed paper. Spread a thin layer of peanut butter over entire circle of potato mixture. Roll it up in jelly roll fashion. With waxed paper around it, chill 30 minutes. Slice and store in airtight container.
Cream sugar and butter. Add eggs, mashed bananas and nuts. Then add flour, soda and salt. Mix well. Put in cool oven at 300° for 1 hour. If the oven is already hot, let batter stand in pan before cooking.
Remove chicken from bones and chop. Mix melted margarine with bread crumbs; add broth that has been reserved after boiling chicken. Mix in soup to desired consistency, adding more broth if desired. Add milk. Alternate bread crumbs with crumb mixture. Bake at 325° for approximately 25 minutes. Feeds 6.
Cook vermicelli in boiling, salted water (2-quarts plus 1 tablespoon salt) until tender, yet firm, 6 to 8 minutes. Drain.
Mix vegetables together in 2-quart container. Spread cheese in a thick layer on top. Cover and bake in oven at 350° for 20 to 30 minutes. Let stand for 5 minutes before serving so cheese firms up.
Peel squash. Slice in half lengthwise and remove seeds. Cut into slices. Place in saucepan and cover with water. Cover and cook 15 minutes or until tender and drain. Puree pulp in food processor or mash thoroughly. Set aside 2 cups squash puree. Store remainder in refrigerator for later use (for up to 5 days). Combine remaining ingredients, mixing well. Sieve mixture. Pour 1/2 into each pie plate. Bake at 375° for 40 to 45 minutes or until set. Let cool. Serve with thickened vanilla spiced icing mixture, if desired.
Either use this or your own recipe for biscuit dough. Roll out to about 1/3-inch in thickness. Dot with butter, sprinkle with sugar, dust with cinnamon, currants and raisins and roll the same as a jelly roll. Cut in 1 1/2-inch pieces. Place with cut edges on well-greased pan. Bake in moderate oven. Remove from pan at once and we assure you that there won't be any left for the next meal.
Combine cheese and margarine. Add flour and pepper. Force through cookie press or cookie gun with star design into long strips on cookie sheet. Bake at 350° until lightly brown. Store in closed container.
Drop basil in simmering water to tenderize; squeeze dry. Place all ingredients, except cream, in food processor or blender. Blend well. Lightly blend in cream must before serving. Toss with pasta.
In a saucepan mix raisins, water and soda, boil 5 minutes. Remove from heat, set aside. In large mixing bowl, combine sugar, eggs, butter (melted) and vanilla; mix well. Add flour and baking powder, mix until blended, stir in nuts. Drop by spoonfuls onto baking sheet. Bake at 350 degrees for 10 minutes.
Clean mushrooms and chop. Melt butter in medium-size saucepan over low heat. Add chopped mushrooms and cook for about 8 minutes. Add flour and stir until blended. Gradually add chicken broth. Stir until thick. Add milk and seasonings. Heat through. Add egg yolk, stir well. Makes 8 to 10 servings.
Combine scalded milk, sugar and shortening. Cool to lukewarm. Add yeast. Stir well with mixing spoon. Add flour alternately with eggs as follows: 1 cup flour, alternately with 1 egg, repeat and end up with 1 cup flour. Stir well after each addition. Let rise for 6 hours in a cool place.
Place okra, stem side up, in jars. Place garlic and pepper on top of okra. Bring alum, vinegar and salt to a boil. Pour over okra and seal. Don't open this up until 8 weeks have gone by.
Boil carrots in sweetened water until tender, then mash as well as possible. Add other ingredients; pour into a buttered ring mold. Place mold in a pan of hot water. Bake in a moderate oven for about 30 minutes. Can be served with creamed peas, adding 1/2 cup of finely cut blanched almonds to peas. Serves 6.
Mix all ingredients together and pour into a baking dish. Mix together the melted margarine and stuffing mix. Pour over the chicken mixture. Bake for 30 minutes at 350°.
Put potatoes and seasoning in large bowl and mix. Knead in bread crumbs. Add mint, parsley and onion. Knead well. Place in oiled baking dish. Press down well. Cut into squares or diamonds. Sprinkle top with bread crumbs, paprika and 1/2 cup oil. Bake at 375° for 30 minutes or until brown.
Brown ground beef and onion; drain. Add remaining ingredients. Bake 350° for 45 min.
Cream shortening, sugar and eggs until fluffy. Make a paste of food coloring anad cocoa. Add to creamed mixture. Add milk, alternately, with sifted flour and salt. Add vanilla. Mix vinegar and soda together. Blend in (do not beat) soda mixture to batter. Bake at 350° in two 9-inch greased and floured cake pans 25 to 30 minutes. Let cool in pans on racks for a few minutes. Turn out on rack and while still warm, split cakes with a thread, making 4 layers. Chill before frosting.
In mixing bowl, beat eggs about 5 minutes on high until thick. Gradually add sugar, beating until mixture is light and fluffy. Combine dry ingredients; add to batter with vanilla. Beat at low speed until smooth. In saucepan, heat milk and butter just until margarine melts. This may be done in microwave. Add to batter, beating until combined. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes or until cake is done. Yields 12 to 16 servings.
Put fruit, walnuts, coconut and marshmallows in mixing bowl. Fold in sour cream. Add sugar, nutmeg and cinnamon to taste. Extra sour cream or whipped cream may be added for extra creaminess. Serves 6.
Preheat oven to 375°. Measure 2 cups squash. Combine squash, eggs and margarine, stirring well, then combine sugar, flour, baking powder and salt in a mixing bowl. Make a well in the center and stir in the squash mixture until moistened. Spoon into greased muffin tins. Bake for 20 minutes. Can be frozen after baking.
Combine first five ingredients in a warm bowl and stir until butter is melted and all ingredients are well mixed. Stir in cheese. Add 3 cups flour and mix well. Beat in remaining 1 1/4 cups flour. Cover bowl with damp towel and let rise 45 minutes or until batter doubles in size. Stir down; beat 1/2 minute or 25 strokes. Turn into buttered casserole dish (1 1/2 to 2-quart). Sprinkle top with grated Romano cheese. Bake at 375° for 55 minutes. Serve warm with pasta dishes.
Cream together the brown sugar and shortening. Add the remaining ingredients. Form two long, thin rolls about 1 1/2 inches in diameter. Let stand in refrigerator for a while. Turn out; slice thin. Bake in a 400° oven.
Blend shortening, sugar, eggs and vanilla. Add flour, rolled oats, baking soda and salt. Stir in walnuts, chocolate and peanut butter chips.
Heat butter, 3 cups milk and sugar slowly to a boil. Combine 1/2 cup milk, eggs, salt, cornstarch and flavoring; beat well. Pour hot mixture into the egg mixture; mix well. Return mixture to stove. Heat on low until thick. Make yellow cake following directions on box. Serve cake with pudding mixture. Serve with topping warm.
Mix all together. Bake in 9 x 13-inch casserole dish at 350° for 45 minutes.
Combine softened cream cheese and liver sausage, mixing until well blended. Add remaining ingredients; mix well. Chill. Serve with rye or pumpernickel bread or assorted crackers.
Fry hamburger. Layer sliced potatoes, sliced onions, hamburger and mushroom soup. Repeat until casserole is nearly filled. Add 1/3 cup of milk. Cover generously with grated cheese. Bake at 350° for 45 to 60 minutes.
Mix dry ingredients. Add milk. Bring to a boil over low heat. Add egg yolks. Cook for 10 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into baked pie shell. Top with meringue.
Put popped corn in large bowl. Mix sugar, water, syrup, salt, and butter in sauce pan. Cook until 250° or until a few drops form a hard ball when dropped in cold water. Remove from heat. Add vanilla and food color if desired. Pour in thin streams over corn stirring to mix well. Butter hands and shape into balls or other shapes. Cool on waxed paper. 12-15 balls (depending on size).
Bring ingredients to a boil (except haddock). Drop in sliced haddock (slice into 4 pieces). Boil for 15 minutes. Melt butter for dipping.
Beat eggs and sugar. Sift dry ingredients and add to egg mixture. Add milk and water. Beat until smooth. Fold in oil. Mix flour and milk mixture a little at a time.