HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mound flour on a bread board and make a well in the center. Drop eggs and salt into well. Add water; working from the center to outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm and well mixed. Cover dough with a warm bowl; let rest 10 minutes. Divide dough into halves. On floured surface, using half of dough at a time, roll dough as thin as possible. Cut out 3-inch rounds with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from leaking out. Drop pierogi into boiling salted water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon. Yields 1 1/2 to 2 dozen.
Drain liquid from cherries, add enough water to make 2 cups of liquid; heat and pour over gelatin. Stir and add cream cheese to hot mixture. Add mayonnaise and put in blender. Cool. Add pineapple and pineapple juice, pitted cherries, coke and nuts. Stir to mix. Spray mold with Pam Cooking Spray. Pour mixture into mold. Refrigerate to gel.
Cream butter and sugar. Add eggs, sour cream, vanilla, milk, flour, baking powder, baking soda, chips and nuts. Mix well. Grease a Bundt or angel food cake pan. Bake at 350° for 45 minutes. Sprinkle top with 10x sugar when lukewarm.
Combine chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top half of the bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. Butter the outside of bread. Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted. Serve with salsa or picante sauce, if desired. Yield: 5 servings.
Combine turkey, apple and celery in a large bowl. In a separate bowl, blend together mayonnaise, curry powder and Equal. Toss turkey mixture with dressing. Chill and serve on lettuce leaves.
Mix butter, mustard, poppy seed, Worcestershire sauce and onion. Split package of rolls horizontally through the center. Spread butter mixture on both sides of rolls. Layer bottom half with ham. Sprinkle cheese on top of ham. Replace tops. Bake at 400° for 10 to 15 minutes. These freeze well. Cut into individual rolls before freezing so a few may be used at a time.
Combine mayonnaise or salad dressing and honey; set aside. Combine apple, celery, nuts and raisins. Toss with mayonnaise or salad dressing and honey. If desired, mound salad in lettuce cups and garnish with maraschino cherries. Makes 4 to 6 servings.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly in ungreased baking pan (13 x 9 x 2-inch), building up edges slightly. Bake for 10 minutes. Arrange apple slices on warm crust. Mix sugar and drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm or cold.
Brown hamburger meat and drain the grease off. Then add the rest of the ingredients. Simmer for 30 minutes. (Kids love it.) Can be served with crackers or corn bread muffins.
Beat eggs until fluffy; add sugar, vanilla, oil and zucchini that's grated. Blend good. Add all dry ingredients alternating with pineapple, nuts and coconut. One or 1 1/2 cups of raisins may be added but if so, add an extra 1/2 teaspoon soda and extra 1/2 teaspoon baking powder. Grease and flour pans. Makes 4 loaves. Bake at 325° for 1 1/2 hours or until done. Test with toothpick for being done.
In skillet over medium heat, in hot margarine, cook chicken 10 minutes or until brown on both sides, spoon off fat. Stir in soup, water, and pepper. Heat to boiling, add broccoli. Reduce heat to low, cover, simmer 10 minutes or until chicken is fork tender and broccoli is done.
Cook macaroni according to package directions. Rinse and drain. Combine with cheese, salami, pepperoni, onions, olives, celery and peppers in serving bowl. Add Italian salad dressing to salad; mix well. Chill for 24 hours. Add tomatoes and parsley at serving time. Yields 15 servings.
Pour sugar over apples and let stand in a bowl. In larger bowl, mix flour, soda, cinnamon and salt. Add the nuts and raisins. Mix the eggs and oil together and pour into flour mixture (will be very stiff). Pour in tube pan and bake in 350° oven for 1 1/2 hours.
Mix in order and beat after each addition. Bake at 325° for 1 hour.
Mix graham cracker crumbs and butter. Press into bottom of pan. Beat powdered sugar, eggs and margarine about 12 minutes and pour over crust. Slice bananas. Lay over mixture. Spread Cool Whip and pineapple. Sprinkle nuts over the pineapple. Place cherry halves on top. Chill and serve.
Simmer the knockwurst in beer very slowly, 15 minutes. Remove the knockwurst to a heated shallow baking dish. Reduce the beer to 1/3 cup by rapid boiling and stir in the vinegar and sugar. Pour over the knockwurst and broil briefly, turning to brown on all sides. Makes 8 servings.
Heat and blend sugar, peanut butter and Karo syrup. Mix well with Rice Krispies. Pour into large pan.
Combine all ingredients. Spread over muffins. Broil until bubbly and slightly brown. Cut in bite size pieces. Place in center of oven when broiling.
Mix together pretzels and oleo. Press in 9 x 13-inch cake dish. Bake 8 to 10 minutes at 350°. Cool. Beat together cream cheese and sugar. Fold in 2 cups whipped topping. Spread on crust. Chill. Dissolve the gelatin in 2 cups boiling water. Stir in strawberries. Chill until slightly thickened. Pour over cheese filling. Chill 2 hours.
Finely chop all vegetables. Combine all ingredients in a stainless steel or glass bowl. Cover. Chill at least 4 hours. Serve in chilled bowls. Serves 6.
Place apples in a baking dish. Combine all other ingredients; mix well. Sprinkle mixture over the top of the layer of apples. Bake at 375° for 10 minutes. Can be served warm or cold.
Brown beef and add onions and bell pepper until limp, but not brown. Add remaining ingredients. Bring to a full boil. Reduce heat and simmer for 2 to 3 hours, stirring occasionally.
Melt butter or margarine; add milk and mix together. Add sugars and crushed graham crackers. Boil for 5 minutes. Line a 9 x 13-inch pan with Club crackers. You will be using 2 packages. Fit tightly in pan. Pour about 1/3 of the cooked mixture over the crackers. Alternate crackers and cooked mixture, ending with crackers. Melt chips with peanut butter. Spread over crackers, refrigerate, then cut into strips or squares.
Cut a slice off the tops of the peppers. Remove the white pith and the seeds. Parboil the peppers for 3 minutes in boiling water; remove and drain. Heat the oil in a frying pan. Add the onion, garlic and grated courgettes (zucchini) and fry for 5 minutes. Add the mushrooms, then stir in the parsley, breadcrumbs, cheese, egg and salt and pepper to taste. Combine the ingredients thoroughly.
Cream butter with packed brown sugar; add flour and chopped walnuts. Mix until crumbly. Reserve 2 cups for topping. Press remaining mixture into bottom of greased 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes, until lightly browned. Blend 1/2 cup sugar and cream cheese until smooth. Add eggs, milk, lemon juice and vanilla. Beat well. Spread on baked crust. Sprinkle with reserved topping. Bake at 350° for 25 minutes. Cool. Cut into 2 inch squares.
Mix all ingredients together and pour into 9-inch deep-dish pie shell. Cook at 350° for 10 minutes. Turn down to 325° and cook 40 to 45 minutes longer, until almost set.
In large bowl combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs. Beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients. Stir just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 4-inch loaf pans. Bake in preheated 350° oven for 60 minutes or until wooden pick comes out clean. Cool for 5 to 10 minutes. Remove from pan.
Let all ingredients soften at room temperature. Mix all except pecans together. Shape into ball and roll in pecans. Serves 10 to 12.
Wash greens; remove stems and cut or tear into bite-sized pieces. Put olive oil in a large hot skillet and add greens. DO NOT ADD WATER. Greens will turn bright green, get softer and create their own liquid as they cook. Add seasoned salt and red pepper to taste and toss in the skillet. Add chopped banana peppers (hot or mild to your taste) and toss. Add the tomato last and toss only once. The entire cooking process takes only about 10 minutes. This recipe by Fannie Cox was adapted from a recipe her aunt brought from Zimbabwe.
Cream together the sugar, shortening, raisins and applesauce. Sift flour, spices and baking soda together. Add the dry ingredients to the creamed mixture. Bake at 350° in a greased and floured tube pan for approximately 1 hour.
Cook noodles or rice in a 13 x 9-inch pan. Combine soups, sour cream, chicken broth, onion, mushrooms and seasoning. Arrange chicken on top. Bake, uncovered, in a 350° oven for 1 hour.
Boil sugar, syrup and cream until it forms soft ball in cold water. Beat mixture until stiff, then add the pecans. Pour into plate. When cool, cut in squares.
Beat all ingredients together and pour into 4 well greased and floured loaf pans. Bake 1 hour at 350 F.
Melt 1 stick margarine in pie pan. Add cracker crumbs; mix together. Put in pie pan or casserole to form a base. Put cooked onions on top of the crumbs (cracker). Mix up the scalded milk, grated cheese, eggs, salt and pepper. Pour this over the onions and cracker crumbs. Bake at 325° for 40 minutes. Good with barbecue chicken or steaks.
Heat oil in skillet. Add Crab Delights and vegetables. Stir over medium-high heat for 2 minutes. Add seasoning. Cook 1 minute. Garnish with chow mein noodles. Serve immediately.
Mix water, vinegar and salt; bring to a boil. Place 8 to 10 green grapes in the bottom of each quart jar. Put cucumbers in and pour water, vinegar and salt mixture over them. Seal. Process in boiling water bath for 5 minutes.
Heat oven to 325°. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop from teaspoon onto lightly greased baking sheet. Bake for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheet immediately.
Mix first 5 ingredients in a suitable container for storage. Bring to boil the remaining ingredients. Turn down and simmer for 2 to 3 minutes. Pour over vegetables. Mix and cool. Will keep for several weeks.
While rigatoni is cooking, fry pepperoni until the edges curl; add peppers and onion until tender. Toss with cooked pasta. Add remaining ingredients. Add sauce to your liking. Sprinkle with cheese. Serves 2 to 3.
Place the TVP in small heatproof mixing bowl and pour the boiling water over it. Mix well and set aside. Fill a 4 1/2-quart saucepan 2/3 full of water. Bring to a rolling boil. Cook the pasta in it until it is al dent. Drain the pasta well and return it to the saucepan. Cover the saucepan with a lid and set it aside.
Mix cottage cheese and butter or margarine with water and honey. Heat in medium saucepan until very warm (130°). Lightly spoon flour into measuring cup and level off. Combine warm liquids, 2 cups flour and remaining ingredients in large bowl; beat 2 minutes at medium speed. By hand, stir in remaining flour to make a stiff dough. Knead dough on well floured surface for 2 minutes, or until smooth and elastic. Place in greased bowl. Cover; let rise in warm place until light and double in size (approximately 1 hour). Grease (not oil) two 9 x 5-inch loaf pans.
Mix all together with mixer for 2 minutes. Grease one 8-inch square pan. Bake at 350° for 25 to 30 minutes.
Line a cookie sheet with foil. Place graham crackers on foil. Sprinkle pecans and Brickle bits over crackers. Bring butter and sugar to boiling point in a heavy pan. Boil 2 1/2 minutes. Pour over crackers and pecan and Brickle bits. Bake for 10 to 12 minutes. Let cool and break into pieces. If the weather isn't too hot, sprinkle chocolate chips over hot cookies and spread. Chill.
Beat mixture well. Pour in a large round pan and bake 1 1/2 hours or until done.
Mix pineapple, sugar and cornstarch. Heat and bring to a boil until thickened. Remove from heat; stir in Jell-O. Add nuts, cherries and bananas. Pour into large graham cracker crust. Chill and serve with whipped topping.
Slice potatoes and onion. Put oil in frying pan. Heat until hot. Cook until crisp, turning occasionally. Season with salt, seasoned salt and pepper.
Mix ingredients in order given. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes (test with toothpick). Top with Chocolate Peanut Butter Sauce (recipe in this cookbook).
In a heavy saucepan, heat butter until sizzling. Add oysters with liquid, Worcestershire sauce, celery salt, salt, pepper and paprika. Heat until edges of oysters curl slightly. Add milk. Heat quickly, but do not boil. Serve in bowls, topped with paprika. Pass oysters crackers, if desired. Yields 4 servings.
Preheat oven to 350°. Grease an 8-inch square cake pan. In a bowl, sift together flour, soda, black pepper, nutmeg, cloves, cinnamon and ginger. Melt butter over low heat; stir in molasses, brown sugar, water and coffee. Remove from heat and let cool. Slowly beat in eggs, flour and spices. Pour batter into pan. Bake 45 minutes. Let cool, then cut into squares. Sprinkle with powdered sugar, if you like.
Combine meat, bread crumbs, egg, 1/4 cup tomato sauce, salt, pepper and chopped onion. Mix well. Form meatballs. Heat oil in large skillet. Add meatballs and brown. Add 3 cups water and remaining tomato sauce, onion soup mix, carrots, potatoes and peas. Bring to a boil. Reduce heat and simmer 1 hour.
Scald milk; add margarine, sugar and salt. Cool it. Put water in warm bowl with yeast; stir. Put in milk; mix with egg and 1/2 flour. Beat; add rest of flour and mix well with a spoon. Cover with aluminum foil and refrigerate at least 2 hours before forming into cakes. Can stay in refrigerator for 3 days before forming into cake. Put in cake pan and put melted margarine over it. Then sprinkle with cinnamon and sugar, then put on sliced peaches. Bake at 375° for 25 or 30 minutes.
Trim excess fat from ribs. Place ribs and salt in 4 quart saucepan or Dutch oven. Cover with water. Bring to boil. Cover. Simmer 1 1/2 to 2 hours until tender. Meanwhile, saute onion in oil under tender. Add remaining ingredients. Simmer 15 minutes. Drain ribs. Place on rack in broiler oven or over ash covered coals so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce, continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce if desired.
Fry meat. When almost done, put in the onions and scallions until the meat is done. Add the red pepper, potatoes, Everglade seasoning, salt, pepper and rutabaga. Bring to a boil, then add the butter. Cook until done and spice to suit yourself.
Put first 3 ingredients into skillet and fry until lightly browned. Add soy sauce, pepper and water. Add the veggies in layers (not stirred). Cover and cook over high heat for 1 minute. Reduce heat and cook slowly for 15 minutes more. Serves 6.
Melt stick of butter in a 3-quart casserole dish. Add Ritz crackers, scallops and garlic powder to taste. Bake at 350° for 30 to 35 minutes.
Peel potatoes. Cut potatoes into thin slices but not all the way through. (Use a handle of a spoon to prevent knife from cutting all the way.) Put potatoes in a baking dish. Sprinkle with salt and drizzle with butter; then sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove from oven; sprinkle with cheese. Bake potatoes for 10 more minutes until lightly browned. Check with a fork. Makes 4 servings.
Put milk in large mixing bowl. Add pudding mix and mix on low until starts to thicken. Add sour cream. Mix well. Fold whipped topping into this mixture until well blended. Place layer of vanilla wafers and bananas in 13 x 9-inch dish. Cover with 1/2 of pudding mixture. Repeat with another layer. Refrigerate. Serves 8 to 10.
Crumble ground beef; brown until dry but not crisp. Drain. Add chopped onion; cook until transparent. Add egg, Worcestershire sauce, hot sauce and Lipton Secret Recipe; mix all together well. Press meat mixture into 9-inch deep pie pan. Cover with mashed potatoes (like a meringue). Sprinkle with paprika, then with Parmesan. Bake until lightly browned and hot through.
Mix 2 cups boiling water with jello; stir until dissolved. Add 1 cup cold water. Pour over pineapple, juice and strawberries. Stir, then add walnuts. Place in refrigerator. May serve with Cool Whip.
Mix first 5 ingredients and cook over low heat for 8 minutes. Add vanilla and Rice Krispies. Cool, then roll finger-size cookies and roll in powdered sugar.
First make the dough: Melt 1 stick (1/4 pound) margarine in a 2-quart casserole. Allow melted margarine to coat pan and pour balance into remaining dough ingredients in mixing bowl: 2 eggs, baking powder, milk, 1/2 cup sugar, flour, vanilla and salt; mix all together and set aside.
Combine ingredients and shape into 6 patties. Broil under moderate heat for about 7 minutes on each side (or fry). Makes 6 servings.
Mix butter, sugar, lemon extract and lemon rind. Beat in eggs and milk. Add dry ingredients and nuts.	Bake in 10-inch Dutch oven that is greased with butter for 70 minutes at medium heat. Remove from pan immediately. Combine juice of lemon and 1/2 cup powdered sugar. Pour over loaf.
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in large bowl. Toss with Oriental dressing. Sprinkle with toasted almonds. Cover and refrigerate overnight to blend flavors.
Put popcorn in larger roaster pan (I spray with non-stick spray). In saucepan, put brown sugar, margarine, Karo, salt and cream of tartar. Cook over medium to medium high heat, stirring constantly until hard ball stage (260° to 264°). Remove from stove; add soda and stir. Pour over popcorn and stir until covered. Put into 200° oven for 1 hour. Stir twice during this time. Dump on wax paper and separate to cool. Makes about 2 gallons.
Mix all ingredients well with your hands. Bake 3 hours at 250° in a tube cake pan. Line bottom of pan with waxed paper to help keep from sticking.
Line bottom of tube pan with wax paper. Grind everything, except pineapple and cherries. Cut pineapple into chunks and leave cherries whole. Melt marshmallows in warm milk over low heat. Fold in ground goodies and put in pineapple and cherries last. Pack firm in cake pan and refrigerate overnight. Remove from cake pan. Remove wax paper from cake and rewrap in plastic wrap. Store in refrigerator until gone.
Brown hamburger, onion, salt and pepper. Cook until done. Add soup, milk, cream cheese and corn. Cook noodles; drain. Add to hamburger mixture. Cook for about 45 minutes.
Mix all ingredients except beer, chili sauce and brown sugar. Make 50 medium-sized meatballs. Place meatballs on cookie sheet and place in oven to brown for 30 minutes at 325°. While meatballs are in oven, combine chili sauce, beer and brown sugar in large saucepan. Bring to boil and then simmer for 15 minutes. Add meatballs and simmer an additional 30 minutes. Serve with toothpicks.
Divide raspberries evenly among 4 (6 ounce) ovenproof ramekins or custard cups. Set aside.
Mix all ingredients well. Form into loaf. Bake at 350° for 1 hour and 15 minutes or until center is done.
In large bowl, combine vegetable oil, orange juice, soy sauce, sesame oil, vinegar, ginger, garlic and pepper. Using fork, beat well to blend; set aside.
Mix ingredients, except cheese, together. Put in greased casserole. Top with grated cheese. Bake at 375° for 30 to 45 minutes.
In a saucepan combine ingredients. Bring to a rolling boil; keep stirring. Pour over slaw. Do not toss. Cover and refrigerate for at least 4 hours. Toss before serving and sprinkle with celery seed.
Sift flour; measure. Add baking powder, salt and soda. Cream shortening; add sugar gradually. Beat until fluffy. Add eggs and mix until smooth. Add cinnamon and blend. Add dry ingredients alternately with mashed bananas, stirring enough to combine thoroughly. Add nuts. Turn in greased loaf pan and bake 55 minutes at 350°.
In a saucepan, combine 1 1/4 cups of the orange juice, cranberry sauce and gelatin. Cook and stir over medium heat until gelatin dissolves.	Stir in remaining orange juice. Transfer to medium mixing bowl. Apply a seal; chill until partially set (consistency of an unbeaten egg white). In a small mixing bowl, beat	whipping cream to soft peaks; fold into gelatin mixture. Apply seal; refrigerate until mixture mounds. Pour into the gel-ring mold. Apply seal; chill 4 to 6 hours or until set. To unmold salad, immerse mold into warm water for 20 to 30 seconds; do not melt gelatin.	Remove large seal; center an inverted serving plate over mold. Carefully lift off inner salad with	orange	wedges and garnish with orange leaves, if desired. Garnish outer edge of salad with additional whipped cream and cranberries, if desired.	Makes 8 to 10 servings.
Preheat oven to 400°. Grease and flour a 13 x 15-inch loaf. In a large mixing bowl, mix flour and sugar. In a 3-quart saucepan, mix the next 4 ingredients. Heat slowly, stirring constantly, until oleo and Crisco melt. Pour over flour and sugar in bowl. Mix on high speed. Add the remaining ingredients. Mix thoroughly and pour into greased pan.
Brown chops in skillet. Sprinkle with salt and pepper. In same skillet, combine soup, milk and sour cream. Stir in potatoes, 1/2 cup cheese and 1/2 of onions. Spoon mixture into 9 x 13-inch dish and arrange chops over top of potatoes. Bake, covered, for 40 to 50 minutes at 350°. Top with remaining cheese and onions and bake, uncovered, 10 minutes more.
Mix vegetables and sour cream together. Mix dressing and mustard. Pour over peas. Cover with grated cheese.
In a small bowl, gently blend sour cream, vinegar and seasonings. Cover and chill. When ready to serve, toss cabbage and green pepper lightly with dressing.
Brown ground beef and drain. Add chili powder, onion, tomato soup, hot sauce and ketchup. Bring to a boil. Simmer over low heat for 1 hour.
Drain macaroni and rinse starch off. Toss with other ingredients. Chill.
Blend together and spread on bread. Trim crust before spreading. Wrap around whole pickle. Refrigerate overnight. Slice thin for serving.
Cream together the margarine and cheese. Mix in dry ingredients. Roll the dough out flat on a cookie sheet and "stripe it" using a fork tip. Cut into 2-inch long pieces. Bake at 325° for 20 to 25 minutes.
Soak apricots in warm water. Cream sugar and shortening; add egg, 1/4 cup water and orange juice. Mix dry ingredients together. Add nuts and drained apricots. Pour into greased loaf pan and bake at 350° for 55 minutes.
Broil chops until rare. Combine first 7 ingredients together. Mix well. Alternate mixture and chops, starting with cabbage-kraut mixture, then a layer of chops; layer twice. Bake at high heat 3 to 4 hours; low heat 6 to 8 hours.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugars and margarine. Stir until margarine melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add about half of the package of chocolate bits. Pour batter into greased and floured 9 x 13-inch pan. Sprinkle walnuts and remaining chocolate bits on top. Bake in preheated 350° oven about 40 minutes or until wooden pick inserted in center comes out clean.
Mix vegetable oil, lemon pepper and powdered ranch dressing. Pour over pretzels and soak 24 hours, shaking often.
Combine first 5 ingredients and stir well. Spoon into greased 13 x 9-inch pan. Top with crushed cornflakes, if desired. Bake at 350° for 40 minutes.
Mix all ingredients. Line muffin tins. Place wafers in bottom of tins. Fill 3/4 full. Bake at 350° for 15 minutes (no longer.) Cool. Top with pie filling. Makes 18 to 20.
Combine juice from pineapple and 2 beaten eggs, 7 Tbsp. sugar, 2 Tbsp. flour and 1 Tbsp. butter. Mix and cook until thick. Cool and pour over fruit, then chill.