HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar and water, then set aside. Melt butter in a 13 x 9-inch pan in oven, then set aside. Mix flour, shortening and milk into dough. Roll out about 1/4-inch thick rectangle. Fill with fruit and roll up like a jelly roll. Slice in 1/2-inch sections. Place in baking pan and pour sugar water over it. Bake at 400° for 45 minutes or until golden.
Dissolve gelatin in first amount of cold water. Dissolve cherry jello and sugar in hot water. Add gelatin and stir until all ingredients are thoroughly dissolved. Coarsely grind cranberries and oranges. Finely chop apples and celery. Thoroughly mix all ingredients except lettuce and refrigerate in rectangular pans overnight. Cut into serving squares and serve on lettuce leaf.
Set ice cream out to soften, then crumble cookies and put in bowl. Melt butter and pour over crumbs and mix, then put 3/4 of the crumbs in 9 x 13-inch plastic freezer container. Spoon ice cream over crumbs. Spread Cool Whip on ice cream, then top with remaining crumbs. Crush M&M's and put on top of crumbs and rush to freezer. Freeze overnight or for 6 hours.
Put potatoes on to boil. Mash with milk and butter. Fry ground beef; drain juice. Add onion, spices and tomato sauce. Let simmer on low heat. Place hamburger sauce in a long pan. Place the corn on top. Spread the potatoes over this evenly. Place the cheese on top. Simmer in oven for 15 minutes at 350°.
Boil together dates, prunes, raisins and water. Add oleo. Mix together eggs, soda, salt, flour, vanilla and nuts. Add batter to fruit mixture. Bake in 9 x 11-inch pan at 350° for 25 minutes.
Soften yeast in water; add 1/2 teaspoon sugar. Add shortening, rest of sugar and salt to hot milk. Stir until sugar is dissolved. Cool, then add egg. Stir in softened yeast. Stir flour into liquid mixture until well mixed.
Melt butter; blend in sugar and remaining ingredients. Press into shape in an 8-inch square Pyrex dish that had been well greased. Refrigerate half hour or longer.
Preheat oven to 350°. Sift together dry ingredients. Mix pumpkin, oil, eggs, zucchini and 1/4 cup water. Combine with dry ingredients. Do not mix too thoroughly. Pour into 1 or 2 greased 1-pound coffee cans half full. Bake until straw comes out clean. Cool on rack. Garnish with cream cheese or Cool Whip.
Heat milk and bread in a saucepan until bread is dissolved. Saute celery and onion in margarine until tender. Put salmon in a bowl. Sprinkle lemon juice over salmon. Add beaten eggs to milk mixture. Add onions and celery. Pour over salmon and mix thoroughly. Put in flat pan, 9 x 13-inch. Bake at 375° for about 1 hour. Serves 8 to 12.
Combine eggs, sugar, salt, cornstarch (or flour), and milk in a saucepan. Heat over low flame, stirring constantly, until thick. In deep dish, place a layer of vanilla wafers, then a layer of sliced bananas, then a layer of pudding mix. Continue this order, ending with the pudding mix. Sprinkle some broken wafers on top.
Measure flour into pie plate; add salt. Stir with fork. Combine milk and oil, do not stir; pour into flour and salt mixture. Stir with a fork. Form into ball. Divide into two pastries. Roll between wax paper. Bake at 400° about 15 to 20 minutes or until lightly brown. Makes two 9-inch pie shells or one 2-crust pie. Pie shells freeze very well.
Cream butter and sugar until light and fluffy. Add eggs and mix well. Sift flour, salt and baking powder. Add to creamed mixture alternately with milk. Pour into greased loaf pan and bake at 350° for 1 hour.
Beat eggs in casserole dish; add sugar and flour (blended together), pineapple, salt and 3 slices of bread. Mix well. Top with remaining slices of bread and pour melted butter over it. Bake at 350° for 40 to 45 minutes until golden brown.
Bring 6 cups water and 4 cups sugar to a boil (cool). Blend 6 bananas and add to water sugar mixture. Add orange juice and pineapple juice. Add juice of 2 lemons. Mix well. Pour in 6 (1-quart) containers and freeze. When ready to use, partially thaw and add 1 (2 liter) bottle of ginger ale, chilled, to each quart of frozen juice (prepared base). This freezes well for a long time.
Melt chocolate and peanut butter on low heat or in double boiler. Stir until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill and cut into squares.
Saute onions and peppers in half of the margarine until soft; add mushrooms and cook a bit longer. Add this mixture to the cooked orzo to which the rest of the margarine has been added. Mix thoroughly. Add 1 can fried onions and mix. Pour into greased 2 1/2 or 3-quart (or 9 x 12) dish. Top with second can of French fried onions. Bake at 350° for 30 minutes until crisp and browned. Enjoy.
Melt butter and add oil to skillet. Saute onion and add parsley. Add tomatoes, potatoes, salt and pepper. Cover and simmer for 30 minutes over medium heat or until potatoes are done.
Cream butter and sugar well in a mixing bowl with an electric mixer. Add egg yolks and almond extract. Mix well. Blend in flour. Chill for 1 hour for easier handling. Pinch off marble size pieces and press in bottom and sides of tiny ungreased muffin pan. Bake at 375° for 7 to 8 minutes. Make filling and frosting.
Dissolve yeast in 1/2 c. water. Add rest of ingredients. Mix well then add whole wheat flour and then unbleached flour. Knead then let raise 1 hour. Knead again, let raise until double in size. Bake at 350° until it sounds hollow. Makes 2 loaves.
Mix parsley, oil, vinegar, garlic, salt and pepper. Combine cooked, clean shrimp and onion. Refrigerate in dressing overnight, stirring occasionally. Serve.
Put the pie filling in bottom of a 9 x 13-inch pan. Put dry cake mix over pie filling. Put melted butter, coconut and walnuts on top. Bake at 350° for 50 to 60 minutes.
Saute onions in water. Add ground meat. When meat is half cooked, add chili seasoning and salt, pepper, garlic and hot sauce, if desired.
In a soup pot, heat the chicken broth. Add the vegetables and leftover meat. Bring to boil and simmer for 5 minutes. Season with black pepper. Makes 6 servings.
Dissolve jello in hot water. Soften gelatin in cold water and dissolve in hot jello. Stir strawberries into hot liquid. Add cranberry sauce and pineapple. Pour into oblong pan and chill until set. Makes 8 to 10 servings.
Beat butter and sugar until fluffy. Sift flour with all spices and salt. Mix soda with buttermilk. Add to flour mixture alternately with beaten eggs; beat well after each addition. Sprinkle a small amount of flour over fruits or nuts; add jam and fold in batter. Bake at 350° for 40 minutes. (This was Harvey Brooks favorite cake made by his cook. Over 100 years old.)
Mix margarine, sugar and vanilla. Add eggs; mix well. Add bananas, nuts and flour. Bake at 350° for 1 1/4 hours.
Cook pudding as directed. Add margarine. Pour into cake mix. Mix well. Pour into greased and floured cake pan (9 x 13-inch). Drop butterscotch chips over cake. Sprinkle pecans over chips. Bake at 350° for 30 to 40 minutes.
Cream oil and sugar. Add eggs, one at a time, beating after each one. Sift flour, cocoa, salt and soda; add to creamed mixture with buttermilk. Beat well. Add vanilla, food coloring and vinegar. Bake at 350° until done, about 45 minutes.
Drain oranges and pineapples and stir in cottage cheese and Cool Whip. Mix in dry Jello and it is ready to serve.
Mix in large bowl. Put in pan and bake 1 hour. Remove from oven and slather top with ketchup. Return to oven and bake 40 minutes more. Enjoy.
Cook hamburger, then run under hot water in colander for 30 seconds; set aside. Prepare potatoes following directions for 6 helpings, then set aside. In large cast-iron skillet, dump hamburger meat, chopped onion, corn and vegetable soup. Top with mashed potatoes and bake at 350° for 30 minutes or until golden brown. Makes 6 servings.
Scald milk with chocolate added to it. Mix sugar, cornstarch and salt. Stir milk gradually into dry ingredients. Cook over boiling water for 10 minutes. Stir constantly until mixture thickens.
In a small saucepan, combine raspberries and cornstarch. Cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 20 minutes. In a large bowl, combine milk, lemon juice and food coloring, if desired. Fold in whipped cream. Spread 1/3 lemon mixture into pie shell. Top with raspberry mixture, then remaining lemon mixture. Chill thoroughly. Refrigerate leftovers.
Cut meat into 4 portions. Combine flour and salt. Pound into meat. Set aside remaining flour. Brown meat in a small amount of hot oil (2 tablespoons). Place meat in a 10 x 6 x 1 3/4-inch baking dish.
Put potatoes in deep baking dish and add diced ham as desired. To make sauce in saucepan, mix the remaining ingredients and stir until thickens. Pour over potatoes and bake at 350° for 3 hours.
Blend milk, cereal, brown sugar, peanut butter, oil and eggs. Add flour, baking powder, salt and chocolate chips, stirring and mixing well. Fill pans 3/4 full and bake in preheated 375° oven for 20 minutes. Makes 6 muffins.
Combine all ingredients the day before serving in a large bowl and marinate. Serve chilled.
Simmer the first 5 ingredients in a sauce pan till thick (they won't get really thick). Take off heat, add vanilla and cool.
Mix cream cheese, mayonnaise and Italian flavoring. Spread on rye bread with a slice of cucumber. Sprinkle with dill weed.
Combine cornstarch, salt and sugar with 1 cup milk. Scald remaining milk and add to cornstarch mixture. Stir over medium heat until thickened. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from heat; add butter and vanilla. Cool. Alternate layers of vanilla wafers, bananas and pudding in large, shallow dish. Chill. May be topped with whipped cream.
Blend sugar and vanilla extract in a bowl. Spread it on a tray lined with wax paper and let dry for about 4 hours. Press out any lumps with a wooden spoon and store in an airtight container.
Preheat oven to 375°. Wash and drain berries in a colander. Place them in a 1 1/2-quart casserole dish. Sprinkle with the lemon juice and cinnamon. Sift flour and sugar together. With a knife or pastry blender chop in the butter until it is crumbly. Sprinkle the mixture over the berries and bake for 45 minutes. Serve with the ice cream. Serves 6.
Dissolve warm water and yeast. Cream sugar and Crisco. Add boiling water, salt, cold water and eggs; beat after each ingredient. Stir in yeast. Add flour, 2 cups at a time. Put in large bowl. Cover with Saran Wrap; let rise about 2 hours. Punch down and refrigerate. Roll out 2 hours before time to bake.
Add raisins to boiling water. Simmer for 10 minutes. Remove from heat. Add baking soda. Let cool awhile. Cream remaining ingredients. Combine with raisin mixture. Pour in 3 well-greased cans. Bake at 350° for 50 to 60 minutes until done.
Pour all ingredients in a big mixing bowl. Make sure everything is thoroughly mixed (no lumps). Pour in a baking dish. Bake at 375°. Check while baking, like what you would do when baking a cake. When almost done, pour the condensed milk on top, making sure that it is evenly distributed. Bake at 400° top 450° until it's caramelized. Serve warm or cold.
Let bread rise. Pat out dough on 2 greased cookie sheets. Spread mustard lightly. Layer ham, American cheese, salami, Provolone cheese, pepperoni, sausage (sliced in bite-size pieces) and Mozzarella cheese. Also, you can add any of the optional items between meat and cheese. Roll up side of dough over meat and cheese to close. Use just enough water to seal ends (toothpicks may have to be used to hold dough together). Sprinkle with Parmesan cheese. Bake at 375° for 35 minutes or until golden brown. Serve with side of spaghetti sauce. Serves 6 to 8 people.
Combine all ingredients (except preserves). Mix well. Chill. Mold into a ring. Fill center of ring with preserves. Serve with crackers.
Heat margarine in 3-quart saucepan until melted. Stir in brown sugar until blended. Cook over medium heat, stirring constantly, until thick and smooth. Stir in cereal and nuts. Cook over low heat, stirring constantly, until cereal and nuts are coated. Spread in thin layer on ungreased cookie sheet; cool. Break into pieces.
Mix together soup and sour cream. Add all other ingredients. Spray casserole dish with Pam and add mixture. Spread crushed Ritz crackers on top, then pour melted butter over top of crackers. Bake at 350° for 45 minutes.
Mix vegetables and salt; let stand 3 hours in crushed ice. Drain. Put in large vessel. Pour in vinegar, sweetener and spices. Heat to boiling point; do not boil. Put in jars and seal.
Rub Bundt pan with Crisco. Sprinkle with 1 tablespoon sugar. Mix oil and sugar together. Add cream. Add cake mix, eggs and poppy seed. Bake at 325° to 350° for 30 to 45 minutes.
Put flour and sugar in bowl. Mix remaining ingredients and bring to a boil. Pour over flour and sugar. Mix with fork. Pour in greased oblong pan and bake 25 to 35 minutes at 350°.
Whip all ingredients together. Dip fresh fruit (apples, grapes, strawberries, peaches, bananas, melons, etc.).
Combine oil and sugar. Beat in eggs. Add dry ingredients. Fold in apples. Add vanilla. Bake in greased 10-inch tube pan for 45 minutes at 325°. Yields 1 (10-inch) tube pan.
Combine all ingredients and pour into hot, greased skillet. Bake at 350° for 45 minutes.
Stir together first 4 ingredients; spread evenly in shallow baking pan. Bake in a 300° oven for 20 minutes, stirring occasionally. Sprinkle 1/3 of the crumbs in a 13 x 9 x 2-inch baking pan. Combine egg whites, sugar, berries and lemon juice in large bowl. With electric beater, beat at high speed to stiff peaks, about 10 minutes. Fold in Cool Whip. Spoon over crumbs; top with remaining crumbs. Freeze 6 hours or overnight. Will cut 12 to 15 squares. (Trim with whole strawberries, optional.)
Wash eggplant, remove stems, peel and slice. Dredge eggplant in flour, dip in beaten eggs and fry until golden brown. Pat dry.
Slightly cook carrots and celery; drain and set aside. In a large skillet, cook bacon until crisp. Remove to paper towels. Drain all but 3 tablespoons of drippings. Add rice, carrots, celery and peas. Cook until heated through, about 5 to 7 minutes. Stir in bacon. Serve with soy sauce, if desired. Makes 6 to 8 servings.
Combine sugar, cornstarch and 1 pint strawberries in saucepan. Cook over direct heat 8 to 10 minutes, stirring until sauce is thick, smooth and clear. Remove from heat and add lemon juice. Let mixture cool. Sprinkle powdered sugar over bottom of baked pie shell. Fill with 1 pint of whole berries and pour cooled mixture over the berries. Cool and top with whipped cream when ready to serve.
Heat oven to 400°. Mix 1 1/2 cups sugar, oleo, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls.
Drain pineapple juice into a measuring cup, reserve pineapple. Add water to juice to make 1 cup liquid. Bring to a boil and add jello. Add cold water. Chill 30 minutes. In a bowl combine drained pineapple and cranberry sauce. When well blended, put in a 9-inch square pan. Chill until firm and spread with Creamy Cheese Frosting. Sprinkle with chopped pecans.
Cook bacon until crisp. Crumble. Reserve 2 tablespoons drippings. Cook green pepper and onion in drippings until tender. In bowl, stir soup until smooth. Gradually blend in eggs and pepper. Pour in skillet. Cook over low heat. Lift cooked portions until eggs are completely set. Garnish with bacon.
Mix meat and cracker crumbs which have been soaked in milk. Mix other ingredients together. Pour 1 cup of this mixture over meat and crackers. Make into small balls. Place into baking dish. Pour rest of liquid over meat. Cook in oven at 400° for 40 or 50 minutes.
Combine pudding and strawberry jello. Add water. Cook on stove until thick. Let cool. Add strawberries and bananas. Add Cool Whip.
Brown meat and drain fat. Add taco seasoning and mix well, then cool. In a	large salad bowl toss together bell pepper, onion, tomatoes, lettuce, cheese and kidney beans. Chill until ready to	serve.	Just before serving stir in seasoned	ground beef, salad dressing, corn chips and seasonings.
Preheat oven to 375°. Fry sausage; drain and cool. Coat cheese and sausage with dry ingredients. Beat eggs and milk together. Pour sausage mixture into pie crust. Add veggies, then pour egg mixture over all. Bake 35 to 40 minutes or until browned and filling is set. Cool 5 to 10 minutes, then slice and serve. Serves 6.
In large saucepan, brown bacon and cook onion and celery with garlic and basil until tender. Sir in soups, water, tomatoes, ditali and salt.
Mix margarine and sugar in a large bowl over hot water until melted. Cool 10 minutes. Beat eggs into mixture one at a time. Sift together the flour, baking powder and salt. Add to sugar mixture with chocolate chips and nuts. Spread into greased 10 x 15-inch pan and bake at 350° for 25 to 35 minutes.
Wash carrots and quarter lengthwise. Cook about 20 minutes or until tender. Drain. Keep hot.
Combine flour, salt, baking powder and sugar in a large mixing bowl and cut in margarine. Add eggs and milk to flour mixture and work mixture into a dough. Knead dough until it is smooth and elastic. Form dough into balls the size of an egg. Cover dough and set aside for 15 minutes. Roll each ball of dough into a circle that is 4-inches in diameter. Cut a small hole in center of each circle. Place circles of dough between single layers of waxed paper until all are rolled and ready for deep-frying. Heat 2-inches of shortening in a heavy pan at medium-high heat. Fry buuelos with a Cinnamon-Sugar Coating or Glaze (recipes follow) before serving.
In mixer or blender cream ingredients together. Not fruit. Arrange fruit around bowl of dip.
Put cake flour and powdered sugar in bowl. Add butter; mix with electric beater until butter is cut up fine. Add vanilla and nuts. Mix with large spoon until all sticks together. Then make little rolls or balls and place on cookie sheet. Cook for 1 hour, then turn cookies over for 5 minutes. Bake in 275° oven until light brown. Shake in bag of powdered sugar lightly.
Lay hash browns on bottom of 13 x 9-inch baking dish. Spread 1/4 cup butter and chopped onion over potatoes. Combine soup, sour cream and cheese. Spread over potatoes. Crunch corn flakes and mix with 1/4 cup butter; spread over the top. Bake 45 minutes in a 350° oven.
Bake pie shell and set aside. Mix sugar, flour and cocoa together. Sift the mixture and set aside. In a medium size saucepan, mix, milk and egg yolks. Cook on medium heat, stirring constantly, until almost boiling. Then add the dry ingredient mixture slowly. Stir constantly until thick. Remove from heat. Use electric mixer to blend in vanilla. Blend until smooth. Pour into pie shell. Top with meringue or Cool Whip.
Shred cabbage finely. Boil 3 eggs and chop. Chop 1/2 onion and 1/2 carrot should be shredded. Shred pepper also. Mix all together in large bowl. Add in oil and salad dressing; mix well. Decorate with additional shredded carrots and green pepper strips. Salt and pepper to taste. Refrigerate.
Sift together dry ingredients. Combine eggs, oil and vanilla; add to dry ingredients, beating well. Add zucchini; stir in nuts. Turn into 2 (9 x 5 x 3-inch) greased loaf pans. Bake in moderate oven (350°) about 55 minutes or until done.
Brown potatoes and onions. Cook to tender, add cheese to taste. Add milk and cook another 10 to 15 minutes until all cooked together.
Sift together flour, only 1 cup of the sugar and baking powder. Separate the eggs. Combine egg whites, salt and cream of tartar; beat until soft mounds form, then add 1/2 cup sugar, a tablespoon at a time. Beat until very stiff. Beat egg yolks; combine with water, vanilla and lemon extract. Add dry ingredients to egg yolk mixture. Fold in egg white mixture. Pour into ungreased tube pan. Bake at 350° for 40 to 50 minutes. Cool; frost with Fluffy Icing.
Put sherbet in punch bowl and let stand at room temperature for 10 to 15 minutes. Chill remaining ingredients and pour over sherbet.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour into buttered casserole. Bake for 45 minutes at 350°, stirring once after the first 15 minutes. Casserole is done when golden brown and a knife comes out clean.
In a large bowl, gently toss with shallots, a sprinkling of salt and pepper, stock, vinegar and parsley. Let steep for 10 minutes. Toss gently several times. Taste; correct seasoning and oil. Toss before serving.
Pack cukes in jars, add 1 or 2 heads of dill, cover with brine and seal.
Cook beef, onion and celery until meat is brown. Drain off extra fat. Stir in tomato sauce, water, oregano and chili powder. Season eggplant slices with salt and pepper. Arrange on top of meat sauce. Cover and simmer until eggplant is tender, 15 to 20 minutes. Top with cheese (Cheddar). Sprinkle with paprika and Parmesan cheese. Heat until cheese is melted. Makes 4 to 5 servings.
Mix 2 cups of flour, 2 sticks melted margarine, and 1 cup chopped nuts. Press in bottom and on sides of 9 x 13-inch oblong pan. Bake 20 to 25 minutes at 350°. Let cool.
Mix flour, salt and pepper in shallow dish. Dredge chicken breasts in mixture. Shake off excess.
Place chicken in water and cook until done (15 or 20 minutes). Drain and remove from bone. Coarsely chop and set aside. Drain pineapple and reserve juice. Coarsely chop apple; dip in pineapple juice to prevent browning. Combine chicken, pineapple, apple, grapes, salad dressing and whipped topping. Chill 2 hours and serve on lettuce. Makes 6 servings.
Make a syrup out of the fructose, agar, orange liqueur and water, simmering for 20 minutes. You may need to add a little water to maintain one cup total liquid. Mix starch with 1/4 cup of water and add syrup 5 minutes before it is ready. Stir until clear. Blend liquid with the soy cream cheese and tofu until smooth. Add zest and vanilla while blending. Fold in blueberries. Spread mixture into crust. Refrigerate for 1 to 2 hours and serve. Serves 8 to 10.
Going to school in a little Melonite Town, I ate some great meals. Belle made this for me every time I went out to the cottage.
Mix soups with the water or broth. Cover the bottom of an 8 x 12-inch baking dish with the rice. Lay chicken pieces over rice. Cover with the mixture of soups and water or broth. Dot with the chopped pimento. Bake for 2 hours at 350°. Serves 6.
Mix cranberry juice and lemonade in punch bowl. Add water immediately before serving. Garnish with fresh lemon slices. If desired, make an ice mold using a portion of the mineral water. Serves 25.
Beat eggs well. Add bread cubes, milk and salt. Add sausage and cheese last. Pour into a greased 9 x 9-inch baking dish. Bake for 45 minutes at 350°. Let set a few minutes before cutting. This recipe can be prepared the night before. You can add more eggs and bread to serve more people.
In a saucepan, cook sugar, syrup and water to a soft ball stage. (Use your candy thermometer.) In a bowl, beat egg whites with salt until stiff, but not dry. Add heated sugar and syrup mixture and beat until mixtures form peaks. Fold in fruit juice and place in freezing tray. When frozen, cut and serve. Serves 6.
Put dry cake mix in cake pan; add fruit and juice on top. Swirl knife through cake mix, not too much! Slice cube of margarine on top. Stick in hot oven (375°) and bake until top is bubbly and brown. Very rich, easy and hot.
In a bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11 x 7 x 2 inch baking dish. Bake, uncovered, at 350 degrees for 30 minutes.
Mix walnuts and parsley; set aside. Mix all other ingredients thoroughly; shape into ball. Refrigerate until firm. Roll ball in nuts/flakes until coated. Serve with Ritz crackers.
Combine and blend until smooth the oil, eggs, cake mix and water. Add sour cream and pudding mix. Fold in chocolate chips. Pour into greased Bundt pan and bake at 350° for 1 hour. Let cool slightly, then remove from pan.
Cook asparagus in salted water until tender, 5 to 10 minutes. Drain off water; place into dish. Cook other ingredients until thick and smooth. Pour over asparagus. Enjoy!