HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash cooked sweet potatoes; measure 2 cups. Add other ingredients in order. Mix with electric mixer until mixture is almost smooth. Pour into 2 unbaked pie shells. Bake at 350° until done.
Grease and flour two 8-inch cake pans. Sift flour, baking powder and salt together. Cream the shortening. Add sugar gradually. Add eggs, one at a time, beating after each addition. Combine milk and vanilla. Add 1/3 of the flour mixture, then half of the milk. Repeat until all ingredients are added. Pour into prepared pans and bake at 375° for 30 to 35 minutes. Spread layers with favorite jam or jelly.
Crush crackers and put a layer into a 2 quart casserole. Mix all ingredients in a large mixing bowl. Mix well. Spread over cracker crumbs. Put cracker crumbs on top vegetables. Bake 50 minutes at 350°. Serve hot.
Mash together tuna, egg, mayonnaise and lemon juice and set aside. Cut each cheese slice into 4 pieces. Arrange a piece of cheese on each slice of salami, trimming cheese to fit. Spread about one teaspoon of tuna mixture over the cheese. Roll up and secure with three wooden picks. Chill.
Precook broccoli according to pkg. directions. Saute onion in butter; add cheese and let melt. Add soups and milk (use soup can to measure milk). Keep stirring to prevent sticking. Add cooked broccoli. Serve with crackers.
Blend beef in blender until grated. Brown beef in a little shortening. Make usual cream gravy in same skillet with beef.
Let all ingredients come to room temperature. Beat cream cheese, butter, sugar and vanilla in a large bowl with mixer until thoroughly blended. Add eggs, one at a time, mixing after each addition. Gradually add flour and baking powder; mix on low speed until blended. Pour into greased and floured 9x5 in. baking pan or 10 in. tube pan. Bake at 325 degrees for one hour and twenty minutes or until toothpick inserted in center comes out clean. Cool five minutes before removing from pan. Sprinkle with powdered sugar just before serving if desired. Serves 10-12.
Put dried orange peel, cardamon seed, cinnamon sticks and cloves in a cheesecloth bag. Combine alcohol, brandy, Port, Claret and sugar in a large stock pot or kettle. Place or suspend cheesecloth bag in pot. Simmer for 15 to 30 minutes. To reduce evaporation and improve flavor, cover pot with stainless steel bowl to fit, filled with ice. Serve hot with a few raisins and almonds in each cup. Best consumed after the Christmas Eve candlelight service.
Boil the sugar, chocolate, butter and milk for 1 minute after mixture starts to boil. Take off at once; add to mixture of oatmeal, vanilla and peanut butter. Drop onto wax paper.
Chill all ingredients. Mix in large punch bowl. Yields 5 quarts or 40 to 50 servings.
Boil water and pinch of salt. Stir in oats (occasionally); cook about 3 minutes over medium heat. Stir in honey for 1 minute. Turn off heat; cover and let sit for 1 minute. Pour in bowl. Add milk. Eat and enjoy.
Skin and chop tomatoes; place in large pot. Finely chop onions, green peppers, hot peppers and celery. Add to tomatoes. Add sugar, vinegar and salt. Tie allspice, cinnamon sticks, cloves, paprika and celery seed in a cheesecloth bag. Heat mixture to boiling; lower heat and simmer for several hours, until desired thickness. As mixture thickens, stir.
Add all ingredients together, mixing well. Fill cloths (or aluminum foil) and place a strip of salt pork or leaf lard in center. Wrap in a long roll. Cook for 2 hours in boiling water. Slice and fry. Serve with butter and sugar.
Add together flour, salt and pepper to make seasoned flour. Cook rice; keep hot. Saute onion, celery and garlic in butter until lightly brown. Add lamb and liquid season. Cover and simmer 30 minutes. Thicken with flour mixture. Place cubed lamb in brown paper bag with seasoned flour. Shake until lamb is evenly coated. Heat salad oil in a heavy skillet. Brown lamb well on all sides. Add onions and garlic and cook until golden. Add celery seed, rosemary and water. Cover and simmer for 1 1/2 hours. Add carrot and onion. Cook for 30 minutes. Sprinkle with parsley. Serve over mashed potatoes or dumplings.
Preheat oven to 350°. In a large bowl, combine potatoes, soup, onions, 1/2 c. melted butter, sour cream and cheese. Place in a 9-inch x 13-inch casserole dish. top with cornflakes and drizzle with remaining melted butter. Cover with foil and bake on middle rack for 40 minutes. remove foil and bake an additional 20 minutes. Yields 10-12 servings.
Place unbrowned chops in baking dish. Mix remaining ingredients together and pour over chops. Cover tightly with foil. Bake 2 to 2 1/2 hours in a 325° to 350° oven.
Place oysters in barbecue until they pop open. Pry apart and loosen oyster. Try to keep as much liquid as possible in deep shell. Squeeze lemon juice, 1 tablespoon sauce and 1 tablespoon cheese on top of oyster. Return to the barbecue until heated. Plan on 2 to 4 oysters per person.
Dissolve jello and sugar in boiling water. Add cold water and juices. Freeze in containers. Add ginger ale when ready to use.
Combine garlic, salt, pepper, lemon juice and olive oil with 2 tablespoons parsley. Toss with carrots to mix well. Pour onto serving plate and sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
Blend all ingredients. Pour into two greased loaf pans. Bake at 350° for 45 minutes.
Peel and thinly slice potatoes and onion. Heat oil in large skillet. Add onion over potatoes to hot oil. Brown, but do not burn. Reduce heat to low and cover skillet. Cook approximately 10 minutes. Remove lid and return heat to high. Cook 1 or 2 more minutes. Drain on paper towels before serving. Serves 2.
Preheat oven to 350°. In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Mix together. Press into pan.
Mix together salad dressing, vinegar, garlic and salad seasonings. Pour over pasta. Mix well. Add veggies; marinate overnight. Adding diced cheese is extra nice too.
Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop teaspoon of dough into confectioners sugar. Roll in sugar; shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake! Makes about 6 dozen.
Cook macaroni according to package directions; drain. Rinse under cold running water; drain. Combine pasta, spinach, chicken, tomatoes, mushrooms and cheese in a medium salad bowl. Whisk together oil, mustard, lemon juice, garlic salt, 3 tablespoons water and 1/8 teaspoon pepper until smooth. Pour over pasta mixture; toss lightly. Serve immediately with hot French bread. Serves 4.
In a large skillet, saute onion, green pepper and garlic in oil until soft, about 5 minutes. Stir in flour, salt and chili powder. Cook, stirring constantly, until bubbly. Stir in whole tomatoes and beef bouillon. Cook and stir until thickens and bubbles, 1 minute. Add tomato and chili with beans (or cook your own pinto beans). Bring to a boil, lower heat and simmer 15 minutes or until thick. Cook flour tortillas flat in boiling water, according to label. Lay each tortilla flat and sprinkle with 1/4 cup grated cheese and 1 tablespoon onion. Roll up and place seam side down in a greased baking dish. Pour chili sauce over and sprinkle with remaining cheese. Bake at 325° for 25 minutes or until cheese is bubbly.
Melt butter in pot over moderate heat. When foam subsides, add onion and garlic and saute about 5 minutes, then add carrots and saute 2 minutes. Add turnip, parsnip and celeriac and saute 5 minutes more. Add tomatoes, salt, pepper, vinegar and sugar. Saute 2 more minutes. Stir to combine and bring to a boil, then simmer at lower heat 15 minutes. In saucepan, bring 2 quarts beef stock to boil. Add cabbage and potatoes. Return to boil. Simmer and cook 5 minutes. Transfer cabbage, potatoes and beet stock to mixture. Stir in parsley, 1/3 cup dill and shredded beet. Simmer 15 minutes. Season to taste.
Soak apricots in 1 cup of warm water for 20 minutes. Cream together 1 cup sugar, shortening and egg. Stir in 1/4 cup sugar and orange juice. Add flour, baking powder, soda and salt. Mix well. Drain and stir in apricots. Add nuts. Bake in a greased and floured loaf pan at 350° for 60 to 65 minutes. Cool 10 minutes in pan.
Drain and cool carrots, don't overcook. Mix onion and pepper with carrots. Mix remaining ingredients and pour over carrots and marinate for at least 12 hours before serving. Keep covered in refrigerator.
Combine first 3 ingredients and bring to a boil. Cook until berries burst open. Mix gelatine with 1/2 cup water and add to cranberry mixture. Let cool. Add nuts, apples and pineapple. Pour into a serving dish. Chill.
Cook macaroni following package directions; drain. Stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento and macaroni; mix well. Turn into a 2-quart casserole. Bake, covered, in 350° oven for 50 minutes. Uncover and stir. Top with remaining cheese; bake 2 to 3 minutes more or until cheese melts. Serves 6.
Cream butter and sugar. Mix egg, milk and vanilla. Combine with flour and mix well. Chill for about 1 hour, then roll out and cut. Cook in a 250° oven.
Mix crushed pretzels, oleo and sugar. Pat into a 9 x 13-inch pan. Bake in a 350° oven for 10 minutes and let cool.
Mix together the first 3 ingredients with electric mixer on medium speed until well blended. Spread on bottom of a 9-inch pan. Over the mixture, spread the pizza sauce and the green and red pepper. Sprinkle the cheese over top. Bake in preheated oven at 350° for about 5 minutes or until cheese is melted. Dip for chips, Doritos, etc.
Preheat oven to 400 degrees. Brown meat in large skillet over medium high heat, drain. Stir in taco seasoning, tomato sauce and corn. Simmer 5 minutes. Spoon mixture into a 2 qt. baking dish. Top with cheese and tortilla chips and bake until cheese melts (5-10 minutes).
Cream sugar and shortening. Add butter, egg and molasses. Sift together the flour and spices. Gradually add flour mixture to butter and sugar mixture. Roll in small balls. Roll balls in sugar. Bake at 350° for 8 to 10 minutes.
Take 1/2 cup liquid from beans and heat in a large saucepan. Add 2 bouillon cubes, 1/4 teaspoon ginger and butter. Stir until dissolved. Add water chestnuts, onions and mushrooms. Heat until hot and add a mixture of 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add beans and heat until hot and serve.
In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, beat egg, milk and oil. Add to dry ingredients and stir until smooth.
Melt butter, peanut butter and chocolate chips together until smooth. Stir in Crispix cereal. Put mixture in paper bag along with 3 cups of powdered sugar. Shake until well coated.
Combine sugar and flour. Pour berries into 1 unbaked pie shell. Sprinkle with flour mixture and lemon juice. Dot with butter. Place 2nd pie shell over, seal edges and cut holes on top. Bake at 425° for 45 minutes.
Mix together sugar and flour. In a saucepan, mix together butter, cocoa, water and buttermilk. Bring to rapid boil. Add to flour and sugar mixture. Mix well. Add beaten eggs, soda and vanilla. Pour in greased and floured 11 x 16-inch pan. Bake at 400° for 20 minutes. Frost while warm.
Heat beans to boiling and drain. Pour beans in large casserole dish. Put onion on top. Add celery soup. Add cheese. Melt butter and add to cracker crumbs. Put crumbs on top of cheese. Bake at 350° for 20 minutes.
Mix all ingredients together. Makes about 1 gallon. Can be stored in refrigerator for months. Good on chicken or pork.
Add mustard to sugar and vinegar; heat until sugar dissolves. Beat eggs and pour first mixture into this and cook until thick. Add butter when taken from stove. Pour dressing over cabbage and mix.
Blend oleo, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended.
Cook rice according to package directions. Drain well. Cool to room temperature. In a large bowl, combine chicken, grapes, water chestnuts and mayonnaise. Toss gently and chill. Just before serving, add cashews, if desired. Serve on lettuce leaves. Serves 6.
Beat together the softened butter, milk, vanilla and 1 cup of the sugar in a medium size bowl until smooth. Slowly beat in 1 additional cup sifted 10x sugar until frosting is good spreading consistency. Beat in several drops of food coloring to tint, if you wish. Makes about 3/4 cup.
Mix and press down into a 13 x 9-inch pan. Bake at 400° for 10 minutes. Cool.
Dissolve Jell-O in boiling water. Add strawberries and sliced bananas with the drained pineapple. Finally, add the chopped walnuts.
Flatten chicken pieces between sheets of wax paper with rolling pin or mallet. Pieces should be 1/4-inch thick. Combine egg and milk in dish. Combine flour, salt and pepper on wax paper. Dip chicken into egg mixture, then into flour mixture to coat all sides. Refrigerate 2 hours. Heat oil and butter in large skillet. Brown chicken on both sides. Remove to platter. Saute onion, mushrooms and garlic until tender. Remove to platter. Add wine and chicken broth to pan; boil 10 minutes to reduce liquid. Return chicken and vegetables to pan; heat thoroughly. Arrange on platter. Garnish with lemon slices.
Put all ingredients in a 1-pound coffee can with a tight fitting plastic lid. Place lid on can. Place can with ingredients inside a 3-pound can with a tight fitting plastic lid. Pack larger can with crushed ice around smaller can. Pour at least 3/4 c. rock salt evenly over ice. Place lid on 3-pound can. Have 2 children roll can back and forth on a table or cement slab for 10 minutes. Open outer can; remove inner can with ingredients. Use a rubber spatula to stir mixture. Scrape sides of can; replace lid.
Cream together the shortening, sugars, eggs and salt. Add flour and baking soda. Mix well. Add oats, raisins, nuts and coconut. Drop by teaspoonfuls on baking sheet. Flatten with glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Brown the following: ground chuck, onion and bell pepper. Add taco seasoning. Pour 1/2 of cornbread mixture into prepared skillet. Pour ground beef mixture in center and spread to edges. Top with grated Cheddar cheese. Cover completely with remaining cornbread mixture. Bake until set. Serve with dollop of sour cream if desired.
Combine coffee, sugar, dry milk and cocoa; mix well. Store mix in airtight container. For each serving, place 1/4 cup of mix in cup and add 1 cup boiling water; stir well. Add 1/2 teaspoon brandy flavoring. Garnish with whipped cream and grated chocolate, if desired. Yields 18 servings.
Brown ground beef. Add taco seasoning, tomato sauce and enchilada sauce. Simmer for 30 minutes. Warm refried beans. Cut flour tortillas to fit. In a 9 x 13-inch baking dish, layer tortillas, beans, sauce and cheese. Repeat; will be 3 layers. Bake in 350° oven until bubbly. Cut into squares. Top with sour cream and salsa.
Cook and drain macaroni. Combine all other ingredients, except milk and cracker crumbs, together; mix with macaroni. Save some cheese for top. Pour milk around and over ingredients. Top with cheese and cracker crumbs; cover. Cook at 350° for about 30 minutes.
Beat eggs until fluffy; beat in remaining ingredients until smooth. Spray pan with Pam and cook to desired doneness. More milk may be added for thinner pancake batter.
Melt coating in saucepan. Spread peanut butter between crackers. Dip in coating and drop on wax paper to cool.
Cook vegetables until done; drain and place in buttered casserole. Cut up cheese and put over vegetables. Mix melted margarine and crackers and place on top. Bake at 350° for 30 minutes.
Mix first four foods. Form cone shaped; dip into cracker crumbs. Cook 5 minutes on each side.
Mix water with flours, yeast, 2 tablespoons olive oil and salt. Knead 8 to 10 minutes. Transfer to bowl and let double. Press dough into 10 x 15-inch jelly roll pan. Brush with rest of olive oil. Sprinkle garlic, crushed rosemary, kosher salt and crushed peppercorns. Bake 20 to 30 minutes at 375°. Brush with additional olive oil if desired.
Grease dish and put chicken bits on bottom. Mix soup and broth. Pour mixture over chicken. Stir together stuffing and melted butter. Put this on top of dish. Bake at 350° for 25 minutes.
Brown meat and drain. Add next 6 ingredients and small amount of Mozzarella cheese. Add 1/2 of Ragu sauce and stir together.
Unroll rolls; place in bottom of ungreased 15 x 10 x 1-inch baking pan, pinching edges together to seal. Brush dough with beaten egg. Bake at 375° for 11 to 13 minutes. Cool completely. Combine the cream cheese, mayonnaise and salad dressing mix; beat until well blended. Spread mixture over crust; sprinkle with cheese and veggies. Chill at least 2 hours. Cut into 1 x 1 1/2-inch bites. (Yields about 8 dozen.)
Simmer chicken in 10-inch skillet 20 to 25 minutes. Remove and cool. Shred chicken. Saute onion and garlic in 1 tablespoon oil 1 to 3 minutes. Mix ingredients and saute 3 to 5 minutes. In large skillet, heat 3 to 4 cups oil. Fill, fold tortillas and fry.
Mix apples, sugar and spices together with a fork. In another bowl, mix eggs, oil and vanilla. Add flour, baking soda and salt to the apple mixture, then add eggs mixture. Fold in raisins. Pour into an ungreased 13 x 9 x 2-inch pan. Bake 40 to 50 minutes at 350°.
Brown and drain hamburger. Add all other ingredients. Simmer until well blended. Great to freeze in butter cups and thaw as needed.
To make sauce, heat oil, chili powder and flour in a small saucepan to make a paste. Add water gradually; stir in vinegar, garlic powder, onion powder, salt and oregano. Bring to a boil, then lower heat and simmer 3 minutes.
Cream shortening, salt and sugar. Add water and flour alternately to creamed mixture. Add flavorings and mix well. Beat egg whites stiff and add 1 cup sugar to blend well. Fold egg whites in last until well blended. Do not beat as it destroys lightness of egg whites. Bake for 15 to 20 minutes. Have oven fairly hot the first 5 minutes, then reduce heat and bake remaining 15 minutes.
In a large heavy pot, saute over high fire the garlic, onions and celery until slightly wilted. Then add eggplant and reduce heat to medium. Cover pot and allow the eggplant to smother. Stir occasionally. When eggplant is very tender, add the chicken broth, tasso and tomatoes. Cover pot again and simmer for 1 hour, stirring from time to time. Add mushrooms and cook 5 minutes. Check for seasonings. If tasso is highly seasoned, no other seasonings may be needed. To cook angel hair pasta, I give this tip. Bring 8 cups water seasoned with 1 teaspoon salt to boil in large pot. Add 12 ounces pasta. Turn off the fire. Cover and let stand 6 minutes. Drain. Pour cool water over the pasta and allow to drain well. Toss with a couple of tablespoons olive oil. Toss the pasta with the eggplant mixture and garnish with freshly grated Romano cheese.
Place tomato soup and Worcestershire in saucepan and bring to simmer. Dissolve gelatin in 1/2 cup of water and add to saucepan. Remove from heat. Add cream cheese and mix with hand mixer until smooth. Add onion, mayonnaise and shrimp. Pour into a greased 1-quart mold. Refrigerate at least 2 hours. Serve with mini rye or other mini breads.
Combine apples, marshmallows, celery and walnuts. Add enough salad dressing to moisten. Toss lightly. Chill. Add additional salad dressing and garnish with apple slices before serving, if desired. Makes 6 to 8 servings.
Put roast in crock-pot	with soup and add onion. Salt and pepper the roast, then add enough water to cover top of roast. Turn crock-pot on low and cook all day.
In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick).
Stir together all the ingredients in a medium size bowl. Cover and refrigerate until ready to serve.
Mix cream cheese, Miracle Whip and Ranch dressing together with a little milk. Spread crescent rolls along bottom of pizza pan. Add the ingredients, using your imagination on the veggies. Bake at 350° about 10 minutes.
Preheat oven to 300°. Sift together flour and salt. In a medium bowl, combine candy, dates, walnuts and coconut. Mix well. Add 1/2 cup flour to mixture. Toss to coat evenly. Set aside. In a large bowl, cream the margarine. Gradually add sugar, beating until light. Add eggs, one at a time, beating well after each addition. Combine baking soda and buttermilk. Mix well. Add alternately with remaining flour to egg mixture. Add floured candy mixture. Mix well. Spoon into a greased 10-inch tube pan. Bake 1 hour and 45 minutes or until done. Remove from oven.
Mix cocoa, about 3 teaspoons sugar and enough water to make a syrup. Add rest of ingredients, except sweet milk and mix well. Pour into ice cream can. Add sweet milk to fill line. Stir well. Makes 1 gallon.
Mix corn with liquid, bread crumbs, onions and sage. Stuff pork chop pockets with corn mixture. Fry pork chops in shortening until brown, about 15 minutes. Reduce heat. Cover and simmer until pork chops are done, about 1 hour.
Preheat oven to 350°. Combine all ingredients well. Spread crescent rolls with points pointed outward. Fill in center of crescent rolls. Braid roll ends over filling. Beat egg whites slightly and brush on rolls. Bake for 25 minutes. Cool and dust with confectioners sugar.
Melt butter over low heat; add brown sugar. Cool. Add egg. Sift together dry ingredients and add to sugar and butter. Stir in vanilla; mix. Add pecans. Spread in 8-inch pan and bake at 350° for 25 minutes.
Melt butter in medium saucepan. Add flour and mix well until smooth. Then add milk. Keep stirring over medium heat until thickened. Then add a large jar of Cheez Whiz. Stir until melted. Add a little salt and pepper to taste. Take drained macaroni and put in a baking dish. Pour in cheese sauce and mix well. Place slices of cheese on top of macaroni mixture and bake at 350° until cheese is light brown and bubbly. Delicious!
Combine pineapple, sugar, flour and eggs; set aside. Cube bread and melt 1 stick of butter. Mix bread and butter; spread over pineapple that has been put in a baking dish. Bake at 400° for about 40 minutes, or until bread is medium toasted.
Dissolve jello in 1 cup boiling water. Add crushed pineapple and pecans. Fold in ice cream. Refrigerate.
In a saucepan, saut onions in butter until tender. Add beans, mushrooms, lemon pepper and salt. Cover and cook over medium heat for 5 minutes or until beans are tender. Sprinkle with cheese. Cover and let stand for 1 minute or until cheese is melted. Serves 6.
Prepare crust and set aside. In small saucepan, soften gelatin in cold water. Stir over low heat until gelatin dissolves completely. Stir into yogurt. Mash strawberries and fold into the yogurt. Stir in Equal. Pour into the graham cracker crust. When pie is firm, whip dessert topping and spread on top of pie. Chill. Serves 8. Contains 135 calories per serving.
In a large mixing bowl, cream the butter and sugars. Beat in eggs, one at a time, until light and fluffy. Add oil, vanilla and lemon peel. Beat until well mixed. In another bowl, combine flour, soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture and mix well. Wrap and chill dough.
Cook macaroni as directed on package. Drain. Combine milk and egg. Add to macaroni. Mix and pour into a greased 13 x 9 x 2-inch pan. Cover with spaghetti sauce. Top with hamburger, pepperoni, onion, mushrooms, green pepper and cheese. Bake at 350° for 30 minutes. Let stand 5 minutes before serving. Cut into squares to serve. Very good one meal dish!!
Put vinegar, water and salt in pot and bring to a rolling boil. Cold pack pickles and pour solution over them. Seal. Makes 6 or 7 jars.
Boil chicken seasoned with salt, pepper and celery. Remove from bones. Reserve 1 1/2 quarts broth. Saute onion and bell pepper in oleo. Boil package of vermicelli in broth. Do not drain. To this, add the peas (drained) and mushrooms (drained). Cut cheese into small pieces and add this, Ro-Tel (juice optional), onion and pepper with chicken. Mix carefully. Put in large casserole dish and bake at 350° for 30 minutes.