HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed for recipes; cook onion in butter. Stir in flour and season. Slowly add milk; cook over low heat until thick. Mix sour cream, tuna and mushrooms; sprinkle with Parmesan cheese. Cook at 375° for 1/2 hour.
Mix all ingredients with a spoon. Pour into a plastic container with a lid. Place in freezer. Thaw 1/2 hour before serving.
Measure all dry ingredients, then work in Crisco until it is grainy. Stir up the vinegar, egg and water together, then pour over other mixture. Work it together until you can form it into a ball. After it chills, roll out into 4 or 5 pie shells.
Grind and mix all together; boil for 5 minutes. Can in hot jars and seal.
Sift together dry ingredients, then cut in shortening. Dissolve yeast in warm water and add buttermilk. Then add dry ingredients. Cover and refrigerate; will keep several weeks. Makes 5 dozen. Take amount to be baked and roll out on slightly floured board to 1/2-inch thick. Cut and place on greased cookie sheet; grease top and let sit 1 to 2 hours until they rise. Place in a preheated oven and bake for 15 minutes at 400°.
Mix together the sugar, raisins and pears and let set for one hour. Stir often so it makes its own juice or liquid. Sift together the flour, cinnamon, salt and soda. Add dry ingredients to pear mixture. Add oil, eggs and vanilla and stir the ingredients by hand.
Melt margarine (1 to 1 1/2 sticks) and mix with cracker crumbs. Press down in a 9 x 13-inch pan for crust.
Cook noodles according to package directions; drain. In a large skillet brown beef and onion; drain. Stir in spaghetti sauce, garlic salt, oregano and basil. In a 2-quart buttered rectangular baking dish, layer 1/3 of noodles, 1/3 of sauce and 1/3 of cottage cheese, Mozzarella and Parmesan cheeses. Repeat twice. Bake in a preheated 350° oven for 45 minutes or until hot and bubbly. Let stand for 10 minutes before cutting. Makes 6 to 8 servings.
Sift together flour, soda and salt. Cream together butter and sugar until fluffy. Beat in egg. Stir in candy bar pieces and dry ingredients. Now add vanilla and mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Melt butter in bottom of cake pan or skillet; add brown sugar, cinnamon and sliced apples. Combine in bowl oil, sugar, eggs, vanilla and milk, beating by hand as you add. Sift dry ingredients; add to batter and mix well. Pour batter onto apple mixture and bake at 350° for 45 to 50 minutes.
Put all ingredients in top of double boiler. Place over boiling water. Beat with medium speed of mixer about 7 to 10 minutes. Will stand and hold shape.
Brown hamburger and onion soup; mix. Drain meat and add picante sauce, then simmer. Mix cream cheese and sour cream. Layer meat, then cream cheese mixture. Top with the grated sharp cheese. Heat in warm oven until cheese has melted.
Melt butter or margarine; stir in chunky peanut butter. Add 1/2 cup coconut and marshmallows. Press into 9 x 13-inch pan. Sprinkle 1/2 cup coconut on top.
Blend mayonnaise and cheese until smooth. Blend garlic, onion, and peppers until liquid. Add to cheese; mix about 2 minutes or until smooth. Do not over mix.	It will become oily! Can be done in large food processor or in a heavy duty mixer; using a blender for the onion and pepper mixture. Good with corn chips, crackers or on baked potatoes. Keep refrigerated.
Slice apples; mix with 3/4 cup sugar, 2 tablespoons flour, cinnamon, nutmeg and salt. Put mixture in pie plate. Mix crumbs by mixing 1/2 cup sugar and 3/4 cup flour together. Cut butter into flour and sugar. Sprinkle over top of apples. Bake at 400° for 40 minutes or until done. A bottom crust may be used, if desired.
Cook frozen broccoli and drain well. Preheat oven and grease pan. Mix all the above ingredients together. Bake in 350 oven for 30 - 40 minutes until done. Serve hot. Freezes great.
Preheat oven to 350°. In a 1 quart saucepan, melt butter. Remove from heat and stir in crumbs and sugar. Pat firmly in bottom of 9 x 13-inch pan. Bake 10 minutes. Mix coconut and condensed milk together and carefully spread over hot crust. Bake an additional 12 minutes. Cool in pan on rack for 10 minutes. Spoon melted chocolate chips on top. Cool until chocolate sets. Cut into small bars. Makes 48.
Preheat oven to 350°. Spray 13 x 9 inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture. Combine tomatoes with juice, broth, rice, worcestershire sauce, thyme, salt, black pepper and red pepper in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined. Cover tightly with the foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture. Bake uncovered, 10 minutes or until shrimp are pink and opaque. Makes 8 servings.
You can use any kind of duck breast, Mallard, Teal, etc. Score skin side of breast. Soak overnight in soy sauce. Get charcoal grill really hot. Before grilling breast, put 3 drops of hot sauce on scores of breast and grill. Grill scored side of breast 1 1/2 minutes and grill other side 1 minute.
Mix all ingredients together in bowl. Drop by small spoonfuls on cookie sheet. Bake at 350° for 10 minutes; cool. Put together with filling in between.
Saute onion and mushrooms in margarine. Add milk, soup and cheese to sauteed mixture. After all these ingredients are mixed well, remove from heat and add rice and broccoli. Bake at 350° for 45 minutes to 1 hour.
Fry bacon until crisp. Let cool and crumble. Heat 2 tablespoons oil (or grease from bacon) and cook eggs like scrambled. Remove from heat. Heat oil in large skillet. Add rice and stir-fry until heated through. Add onions and peas and stir-fry for a few minutes. Add bacon, eggs and soy sauce. Stir-fry until heated through, 1 to 2 minutes.
Drain strawberries, reserving syrup. Pour boiling water over gelatin; stir until dissolved. Add enough cold water to reserved syrup to measure 1 cup. Stir into dissolved gelatin. Chill until almost set. Prepare dessert topping as package directs. Beat gelatin until foamy. Fold Jell-O and strawberries into topping mix. Pour into 1-quart mold. Chill until firm; unmold and serve with whipped cream and garnish with strawberries.
Place half of crushed potato chips in bottom of greased 1 1/2-quart casserole. Combine tuna, soup and peas. Pour into casserole. Top with remaining potato chips. Bake at 350° for 20 minutes. Makes 4 to 6 servings.
Drain most of juice from kraut. Brown pork chops and chopped onions in 1/2 stick butter. Put kraut in baking dish, then pork chops and sauteed onions. Pour mushroom soup over all and put onion rings on top. Bake in 350° oven until chops are tender.
Drain vegetables and put in casserole. Melt cheese in soup and pour over vegetables. Sprinkle onion rings on top. Bake at 350° for 1 hour. Serves 10.
Mix sugar, eggs and oil. Sift in flour, soda, salt and cinnamon. Mix well. Add apples, nuts and 1/2 of butterscotch morsels. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan. Sprinkle remaining butterscotch morsels over the top. Bake 1 hour or until brown at 325°.
Cream butter and sugar until smooth; add eggs alternately with flour and salt; beat well and add flavoring. Bake in a slow oven for an hour and 15 minutes at 350°. Cocoa may be omitted for a plain cake.
Cream margarine well. Add rest of ingredients. Mix well. Drop on cookie sheet and bake at 350° for 15 minutes or until done.
Mix together on medium heat the sugar, cocoa, milk, margarine and salt. Bring to a boil. Boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir quickly to dissolve peanut butter. Add oatmeal. Stir until evenly coated. Drop on waxed paper or cookie sheet and cool.
Coat chicken with butter. Roll in mixture of crumbs and Parmesan cheese. Place in baking dish. Season to taste. Bake at 350° for 1 hour.
Grease bottom of 13 x 9-inch pan. Sprinkle marshmallows evenly on bottom of pan. Mix thawed strawberries and syrup with Jell-O; set aside.
Brown hamburger and drain. Add sauce, water, salt and sugar; simmer 2 minutes. In a 9 x 13-inch pan, pour 1/3 meat sauce mixture, then 1/2 uncooked noodles, 1 cup cottage cheese and 1 cup Mozzarella cheese. Repeat layers, ending with sauce mixture and 1 cup Mozzarella cheese. Add Parmesan cheese on top. Cover with foil and bake 60 minutes at 350°. Remove from oven and let stand 10 minutes before serving.
Melt butter in large skillet. Add onions, celery and pepper; saute until tender. Stir in the next 7 ingredients. Spoon mixture into greased 2-quart casserole dish. Cover; bake at 350° for 1 hour, or until rice is done.
Preheat oven to 375°. Sift cocoa with cake flour mixture. Prepare, bake and cool cake as directed on box. May top with Chocolate Glaze Frosting.
Slowly heat 1 1/2 cups of the milk, stirring in the brown sugar and salt. Mix the cornstarch with the remaining milk and add it to the hot milk. Continue stirring until mixture is thick. Stir in vanilla and spoon into small pudding dishes. Serves 4.
Cook macaroni according to package directions; drain. Rinse with cold water; drain well. In a large bowl, combine macaroni, broccoli, cauliflower, mushrooms, olives and onion. Toss with Italian dressing. Cover and chill several hours. At serving time, toss salad with avocado and tomato. Makes 12 to 16 servings.
In a large bowl, combine the eggs, milk, salt, pepper and cayenne if desired. Stir in the potatoes, cheese, onion, green pepper and ham. Pour into a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 45 to 50 minutes or until a knife inserted near the center comes out clean.
Cream together shortening, sugar and eggs. Add bananas to mixture. Add remaining ingredients and mix well. Pour into a greased loaf pan and bake at 350° for 40 minutes.
Allow bread dough to thaw. Saute sliced vegetables. Flatten each loaf of bread into rectangular shape. In the center of each rectangle, place layers of ham and salami, then place vegetables and cover with cheese. Re-fold bread dough back to loaf form. Bake at 400° for 20 minutes or until loaf is golden brown.
Saute in oil the onion, mushrooms, garlic and pepper. Add cooked beans and rest of seasoning. Simmer for 30 minutes. Mix separately the Ricotta or cottage cheese and yogurt. Oil casserole. Layer tortillas, sauce, 3 tablespoons cheese and 3 tablespoons cottage cheese and yogurt.
In an 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings. Bake, covered, at 375° for 10 minutes. Top with broccoli, 1/2 can French fried onions and Parmesan cheese. Top this with the halibut. Bake, covered, at 375° for 25 minutes. Stir rice. Top fish with Cheddar cheese and remaining onions. Bake, uncovered, for 3 minutes.
Mix together squash, onion, peppers and salt. Let set 1 hour. Drain. Bring to boil the sugar, vinegar, celery, mustard and turmeric. Add squash mixture to syrup. Cook 10 minutes after coming back to boil. Can put in hot jars and seal or let cool and put in plastic freezer boxes and freeze.
Put browned hamburger and onions in bottom of a 9 x 13-inch baking dish. Mix soups, water, salt and pepper. Pour over hamburger. Put Tater Tots on top and sprinkle Cheddar cheese on top of Tater Tots. Bake at 350° for 1 1/2 hours hours or until brown.
Combine ingredients as listed. Drop by tablespoonfuls on cookie sheet, 6 cookies per sheet. Flour fingers and press down. Sugar tops. Bake at 400° for 8 to 10 minutes.
Melt margarine; stir in powdered sugar. Then add Cool Whip. Put a layer of cake in bottom of dish, then Cool Whip mixture. Add another layer of cake, then the rest of Cool Whip mixture. Top with Butterfinger crumbles; refrigerate.
Soak beans overnight. Pour off water and cover with fresh water. Cook until tender. Add sugar, mustard, molasses, salt, pepper, onion, salt pork and ketchup. Bake in slow oven (300°) for about 3 hours.
Cut wings to make 2 pieces each. Rinse and dry on paper towel. Heat oil to 375° in large frypan. Roll wings in cornstarch, then dip in egg to coat evenly. Deep fry wings until lightly golden brown (about 5 minutes). Drain on paper towels and place in shallow baking pan. Combine soy sauce, vinegar, sugar, ketchup, salt, jelly and lemon juice in small saucepan. Heat to boiling. Stir constantly. Lower heat and simmer 10 minutes. Pour over chicken. Bake at 350° for 30 minutes.
Simmer chicken in 1/4 cup water and 1/2 teaspoon salt 45 minutes or until tender. Remove meat in large pieces from bone. Also remove skin. Blend soups and mayonnaise. Add remaining ingredients except topping. Place mixture in 2-quart baking dish. Top with crushed crackers or other topping. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add chocolate, potatoes and lightly beaten egg yolks. Cream thoroughly. Add milk, alternately with dry ingredients, then add nuts. Last, fold in gently the beaten egg whites. Pour into 3 prepared round cake pans. Bake at 350° for 30 minutes. For a moist cake, place pan of water in oven while cake is baking. Use cake filling sprinkled with nuts between cooled layers and frosting to cover all.
Mix ingredients together with enough mayonnaise to moisten. (Maybe enough pickle juice to taste.) Salt and pepper to taste. Serve on lettuce leaf or with crackers.
Cook onion and celery in butter for 4 minutes. Add seasonings and add to bread crumbs. Makes enough to stuff 16 to 20 pound turkey.
Mix together in double boiler and heat until chocolate chips are melted and blended well. Cool. Excellent served with assorted fruits.
Preheat a very hot oven-475. Butter bread pan. Put the flour into a mixing bowl, add the salt and sift in the baking soda and cream of tartar. Mix the dry ingredients together thoroughly. Melt the butter and honey together and mix with the milk. Make a well in the center of the flour mixture, add all the liquid and mix together quickly but thoroughly with a knife to make a dough. Pour into the butter pan and level off. Put straight into the preheated oven and immediately reduce the temperature to 350. Bake for about 1 hr. until the loaf is well-risen, nicely browned and shrinking slightly from the pan. Turn out of the tine for the last minutes of baking and turn upside down to crisp up the base. Cool on a wire rack and use fresh on the day of baking.
Melt butter in 9 x 13-inch pan. Over that, pour in the graham cracker crumbs. Over that, sprinkle the chocolate chips. Over that, sprinkle the coconut. Over that, sprinkle the chopped pecans. Over that, pour the Eagle Brand condensed milk. Bake at 300° for 40 minutes. Cool and cut into squares.
Pour milk in double boiler. Pour in chocolate; stir until blended. Combine sugar, flour and salt. Stir into mix and cook until thickened, stirring constantly. Cook 10 minutes. Mix small amount of hot mix with egg yolks; stir into remaining hot mix and cook 2 minutes longer; continue stirring. Add butter and vanilla. Cover and cool. Pour into shell. Top with meringue.
Add all ingredients to milk mixture. At last, add beaten whites of the 2 eggs. Pour into crust and bake until puffs and is brown.
Work rice into meat with ketchup until fluffy and set aside. Saute flanken in large pot and add canned tomatoes, tomato sauce and tomato soup; season with salt and pepper and add lemon juice. Core cabbage and put into boiling water until leaves loosen. Separate leaves and put small amount of meat mixture into center of each leaf and fold up and place into sauce. Cook 1 hour, covered. Add gingersnaps, raisins and apricots and cook another hour, covered. Add tomatoes and cook another 30 minutes, covered.
Boil sugar, vinegar and cornstarch together for 5 minutes. Add beets and let stand 1/2 hour or more. Before serving, heat and add 2 tablespoons of butter.
Slice and remove inside of halves of baked potato. Combine remaining ingredients and stuff potato skins. Bake in 400° oven until cheese melts and potato is golden brown.
Combine mushroom soup and milk; heat and add sliced eggs to mixture. Salt and pepper to taste. Serve hot over toast or potatoes.
Melt and mix together cheese and oleo. Add powdered sugar, cocoa, vanilla and chopped nuts. Press out on a cookie sheet; mash down with hands, but leave thick. (Mix the powdered sugar and cocoa together before adding to mixture.) Cut and serve.
Roll out Ritz crackers with rolling pin between 2 sheets of wax paper. Beat egg whites until stiff; add sugar to egg whites and crackers in a bowl. Add baking powder, extract and nuts. Mix together well. Put in greased pie plate. Bake at 350° for 30 minutes. Cool. Top pie with whipped cream.
In a saucepan, caramelize 1/2 cup sugar on a very low flame. Do not burn. Set aside.
Line pie pan with pastry. Sprinkle crumbs onto dough. Bring sugar, water and cream of tartar to a boil. Pour over crackers. Sprinkle with cinnamon and dot with butter. Bake at 425° for 25 minutes.
Mix flour and meal in a small bowl. Mix rest of ingredients in a large bowl and beat well. Add dry ingredients to liquid. Mix well. Pour 2 teaspoons of hot grease in iron skillet. Bake at 400° about 20 minutes.
Put kraut in a bowl. Spread ingredients over top. Cover bowl and place in refrigerator overnight before using. Toss before serving.
Heat oven to 400°. Spoon peach (or apple) filling into 8 or 9-inch square pan. Stir together Bisquick, milk, sugar and margarine with fork until blended. Drop by spoonfuls on top of filling. Bake 20 to 25 minutes until golden brown. Serve warm. Makes 6 servings.
Mix cooked chicken, mushroom soup, sour cream and mushrooms. Pour into a 2-quart casserole dish. Mix the stuffing with the butter and pour in the broth. Put this mixture on top of the chicken. Bake at 350° for 1 hour or until top is bubbly.
Cream the sugar, egg and butter. Add the flour, baking soda and sugar. Stir well. Add nuts and cherries. Pour into a buttered pan. Bake at 350° for 45 minutes. Serve topped with whipped cream. Serves 8.
Wash chicken; pat dry with paper towels. Coat chicken with flour. Heat oil in a large skillet; add chicken, a few pieces at a time, and brown all sides. Remove as browned to shallow roasting pan, arranging pieces skin sides up. Sprinkle with salt and pepper.
Make roux of oil and flour by cooking over low heat until brown; set aside. Cook all other ingredients in the water about 20 to 30 minutes over low heat. Gradually add roux and stir until well mixed. Serve over hot rice. Serves 12 to 15.
Sprinkle tuna, Swiss cheese and Parmesan cheese in pie shell. Sprinkle onions and pimento in pie shell. Beat together eggs, milk, salt and pepper and pour over tuna. Bake at 375° for 25 to 30 minutes. Garnish with parsley and lemon.
In mixing bowl, break up chicken into small pieces. Add soup, water and rice. Mix well. Place 1/2 of the onion rings in an 8-inch Corning dish. Pour chicken mixture over onions. Microwave on high for 8 minutes (covered). Let stand 2 minutes. Add remaining onion rings on top and microwave uncovered for 2 more minutes. Let stand 2 minutes before serving. Serve with cranberry sauce.
Beat egg whites until stiff. Stir in remaining ingredients. Pour into a well-greased pan. Bake at 350° for 30 minutes. Put whipped cream on individual pieces.
In a mixing bowl, beat cream cheese and dressing; mix until smooth. Add red peppers, celery, onion, olives, mix well. Spread about 3/4 c on each tortilla. Roll up tightly wrap in plastic wrap. Refrigerate 2 hours; slice 1/2 inch pieces.
Prepare pudding as directed on package, using 1 3/4 cups milk. Soften gelatin in 1/4 cup milk. Stir into hot pudding until gelatin dissolves. Cool at room temperature. Whip the cream, add sugar and vanilla. Fold into pudding. Line an 8-inch square baking dish with vanilla wafers crushed and mixed with melted butter. Pour 1/2 of pudding mixture over wafers. Sprinkle with marshmallows and half of walnuts and cherries. Pour over remaining pudding and top with remaining walnuts and cherries. Chill thoroughly. Cut in squares and top with whipped cream.
Cook flour, sugar, salt and milk until thick, using saucepan. Beat eggs, remaining sugar and milk together. Combine all ingredients and add 3 tablespoons vanilla in ice cream freezer. Add enough milk to fill can 1 1/2 inches from top of can. Freeze and have fun.
Cook and stir ground beef, onion and crushed garlic until beef is brown. Stir in remaining ingredients. Heat to boiling. Stir often. Cover. Simmer 1 hour.
Sift together sugar and cocoa. Melt butter and cheese. Mix together. Add vanilla. Pour into jelly roll pan. Makes lots of fudge.
Saute ham, onions and mushrooms in 3 tablespoons butter. Add eggs and stir until eggs are just set. Add cheese.
Cut rhubarb in cubes and pour boiling water over, enough to cover. Let stand while mixing egg, sugar, butter, flour and water. Drain rhubarb; combine with custard. Pour into unbaked pie shell and bake in moderate oven about 40 minutes.
Dissolve yeast in warm water. In a large bowl, put pumpkin, eggs, nutmeg, cinnamon, NutraSweet or sugar and dissolved yeast. Mix with mixer at medium speed, add flour a little at a time. With spatula, stir in raisins. Cover with foil and let it raise for 30 to 45 minutes. Put 2-inches of oil in a narrow pot, heat the oil on medium-high. Drop batter by pushing with your finger from teaspoon, no more than 6 to 7 fritters at a time. Fry a few minutes until golden on all sides. Do not make fritters too big. With slotted spoon, take fritters and place on paper towel. Roll them in sugar or NutraSweet.
Clean crabmeat. Mix wet ingredients, using juice from one lemon. Mix dry ingredients and pour on top. Lightly combine.
Preheat oven to 425°. Grease pizza pan and sprinkle with cornmeal. Combine Bisquick and water to make dough. Roll out and pat into pan. Bake for 12 minutes.
Cook chicken until done. Chop chicken. Drain Veg-All and peas. Mix all ingredients and pour into pie crust. Top with the other pie crust. Make slits on top. Bake at 350° until brown.
Simmer carrots, onion, bell pepper, tomato sauce, orange juice, vinegar, Worcestershire sauce, dry mustard, salt, pepper and sugar in a covered saucepan for 10 to 15 minutes, or until crunchy tender. (Stir in sugar substitute after removing from heat.) Serve warm or refrigerate and serve chilled.
Brown meat, onions, celery and garlic; drain. Add catsup, vinegar, brown sugar, mustard, salt, pepper and relish. Simmer until vegetables are tender. Serve on buns.
Bake cake in 9 x 13-inch pan. Boil crushed pineapple with sugar and enough water to make 1 cup liquid for 5 minutes. Add Jell-O and stir well. Punch holes in hot cake with toothpick. Pour pineapple mixture over cake. Cool in refrigerator. Add 1 layer of sliced bananas. Mix pudding according to package directions and add 1/2 mixture on top of bananas. Mix the other half pudding with Cool Whip and spread on top of pudding. Top with chopped pecans and cherries or grated chocolate.
Add all ingredients and mix well for 2 minutes. Bake in 350° oven for 40 to 45 minutes.
Mix soup, water, salt and pepper. Heat, stirring occasionally. Pour half into greased 1 3/4-quart casserole. Mix rice, peas and tuna and spread on top. Add rest of soup mixture. Top with grated American cheese. Bake, covered, at 350° for 15 to 20 minutes. Stir before serving.
Mix all ingredients. Bake at 325° for 1 1/2 hours.
Melt 1 stick oleo in small (square) cake pan. Pour batter over melted oleo; do not stir. Pour 1 pint (2 cups) fresh fruit, sweetened, over top. Bake 40 minutes at 375°.
Mix oil and chocolate in heavy saucepan over low heat until melted. Pour into mixing bowl. Add sugar and mix. Add eggs, one at a time, until well mixed. Add vanilla. Measure flour by dip-level-pour method. Stir in salt, flour and baking powder. Chill several hours or overnight. Heat oven to 350°. Drop by teaspoonfuls of dough into bowl of confectioners sugar. Roll around and shape into a ball. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Makes about 6 dozen. Does not freeze well.