HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk. While milk is cooling, add sugar, salt and shortening to milk. Add yeast to 1/2 cup warm water (115°) let stand a few minutes, then add to milk mixture. Add dry milk, wheat germ, molasses, 4 cups water and wheat flour; mix well. Let this rise until double. It will look bubbly and spongy, then add white flour. Knead in well. Let rise once then form into loaves and place in greased pans. Bake 45 minutes at 350°. Makes 6 loaves.
Arrange onions on bottom of greased 1 1/2 quart casserole dish. Place potatoes on top; sprinkle with salt and pepper. Spread ground beef, crumbled, over potatoes. Season with salt and m.s.g. Add uncooked rice, celery and kidney beans. Mix together tomato soup, bouillon and water, and Worcestershire sauce. Pour over casserole and bake, covered, at 350° about 1 1/2 hours or until potatoes and rice are cooked.
Stir yeast into warm water. Add oil, buttermilk, sugar, soda and flour. Mix well until smooth. Cover and refrigerate. Use as needed. Keeps 5 or 6 days. Bake biscuits at 350° until browned.
In large pot add minced onion, celery, salt, garlic, pepper and cooking oil. Stir and cook until onion is tender. Add potatoes and clam juice only, set clams aside. Add clam base and water, bring to a boil then simmer until potatoes are soft and tender.
Cook the pudding and let it cool a little. Mix the dry cake mixes with the pudding, then add the bag of chocolate chips. Put into a big, deep, rectangular pan that is lightly greased (bigger than the usual 9 x 13-inch pan). Bake at 350° for 30 minutes (or probably a little longer). Let cool. Sprinkle top with confectioners sugar, if desired.
Cook noodles, brown hamburger and drain. Add tomato sauce and seasonings. Bring to slow boil and let simmer approximately 10 to 15 minutes. Layer 3 to 4 noodles, 1/3 sauce, 1/3 Mozzarella cheese and pat with Ricotta or cottage cheese. Repeat 3 times and top with Parmesan cheese. Bake at 350° for approximately 45 minutes. Let cool 5 to 10 minutes.
Clean onions; cut into 1/4-inch slices and separate into rings. Combine slightly beaten egg yolk and milk. Add flour, salt and 1 tablespoon melted Crisco. Mix until smooth. Dip onion rings in batter. Fry in 3/4 inch Crisco heated to 375° in an electric skillet. Cook until lightly browned. Drain on paper towel. Serve hot.
Combine eggs and pumpkin. Blend in sugar, spice or spices, flour and salt. Mix well. Add milk. Mix well. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. Makes one pie (8 servings).
Mix all ingredients. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. In skillet, brown beef, onion and garlic. Drain. Stir in ketchup and salt. Prepare corn muffin mix according to package directions. Spread half of batter into a greased 8 x 8-inch square baking dish. Spoon beef mixture over batter. Sprinkle with cheese. Spread remaining batter over cheese. Bake for 30 to 35 minutes or until golden brown.
Melt together butter and cream cheese in microwave and stir. Drain corn and mix together with butter and cream cheese mixture. Bake for 30 minutes at 350° or until corn is bubbling.
In a skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Brown beef and pork together; drain. Combine onion, meat, potatoes and seasonings. Fill pie shell with meat mixture. Top with crust; seal and flute edges. Make slits in top crust. Brush with egg or condensed milk, if desired. Either makes a pretty pie crust. Bake at 375° for 30 to 35 minutes, or until golden brown.
Cut corn from cobs. Saute bacon until crisp; crumble and set aside. Add zucchini, onions, green pepper and garlic; saute in bacon drippings. Add corn, water and all seasonings. Bring mixture to a boil. Reduce heat and simmer slowly for 10 minutes. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil. Sprinkle in bacon bits. Serves 6.
Mix cornmeal and sugar together. Add milk and beaten egg. Add melted butter and oil. Bake at 450° for 25 to 30 minutes or until golden brown.
Make jello using the water and pineapple juice. Chill slightly. Add rest of the ingredients to the sour cream and add to jello. Pour into mold and chill until set.
Melt butter in a heavy saucepan over moderately low heat (225°). Add onions and cook until soft. Add salt, potatoes and water. Cover, cook over moderately low heat (225°), stirring occasionally, until potatoes are tender, about 30 minutes. Stir in hot milk. Combine egg yolk and cold milk. Gradually add to hot soup, stirring constantly. Garnish with parsley before serving. Serves 6 to 8.
Cook turkey and garlic in margarine over low heat 5 minutes, stirring occasionally. Stir in vegetables. Cook 10 to 15 minutes or until vegetables are heated, stirring occasionally. Add cheese; stir until cheese is melted. Serve over rice.
Wrap in heavy foil. Bake at 350° for 2 1/2 hours or so.
Combine oleo, sugar, egg yolk and salt. Beat until creamy. Stir in flour and cinnamon. Mix well. Spread thick batter into lightly greased 15 x 10-inch pan. Beat egg white until foamy. Stir in powdered sugar. Brush sugar mixture over batter. Sprinkle with walnuts. Bake in a 350° oven for 30 to 35 minutes. While hot, cut into 48 bars. Remove from pan and cool on rack.
Cook pasta. Heat oil over medium heat, add onion, garlic, pepperoni and peppers and cook 5 minutes. Add tomatoes, oregano and salt; cook 5 minutes, stirring occasionally. Uncover during the last minute to thicken sauce. Drain pasta and serve with sauce. Sprinkle with cheese.
Cook squash, onion and carrot. Drain. Add other ingredients. Bake at 350° for 30 minutes.
Mix all ingredients together and put into long baking dish. Bake in a 400° oven for 1 hour.
Mix together and pour into 9 x 9-inch greased pan. Sprinkle with brown sugar and nuts. Bake for 55 minutes at 350°. Serve cold with whipped cream.
Add Cool Whip to softened cream cheese. Add powdered sugar and well-drained pineapple. Mix well together. Cut top off cookies and fill the bottom; put top back on and refrigerate.
Fry sausage crumbly. Stir Velveeta and salsa in a saucepan over low heat until Velveeta is melted. Stir in sausage. Serve with tortilla chips. Makes 3 cups. You can microwave.
Combine all ingredients, place in loaf pan. Bake 45 minutes to 1 hour at 350°.
Mix shortening and extract. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Icing should appear dry.
Mix together, cutting shortening, and store in airtight container. To make brownies, combine 2 1/2 cup brownie mix with 2 eggs, 1 teaspoon vanilla and 1/2 cup nuts. Bake in greased and floured 8-inch pan at 350° for 30 to 35 minutes.
Place figs in a large bowl; sprinkle with soda. Add boiling (3 quarts) water and soak for 1 hour. Drain figs, rinse in cold water. Combine sugar and 1 quart water in large Dutch oven. Bring to a boil and cook 10 minutes. Add figs and lemon to syrup. Cook until figs are clear and tender (about 1 hour), stirring occasionally. Spoon figs into hot sterilized jars. If necessary, keep cooking until thick. Pour syrup over figs, leaving 1/4-inch headspace. Run knife around edge of jars to remove air bubble. Cover at once with metal lids and screw bands tight. Process in boiling water for 10 minutes. Yields 4 or 5 pints.
Melt butter in a 3-quart saucepan over low heat. Add marshmallows, stirring until melted. Add remaining ingredients, stirring until well coated. Press into a 9 x 13-inch pan. Cool. Cut into bars.
Place roast on very large piece of heavy-duty aluminum foil. Spread mushroom soup on top of roast. Sprinkle onion soup on top of soup. Seal foil tightly, leaving a couple of inches of space between foil and roast on top. Bake at 350° for 3 hours. Transfer to casserole dish for serving.
Slightly beat first 5 ingredients; cook in microwave until thick, then add remaining ingredients. Cool. Pour into your baked pie crust. Add meringue. Bake.
Toppings: coarse salt, table salt, poppy seed, sesame seed, celery seed or garlic salt.
Mix dry ingredients, add water, oil and eggs. Mix well. Pour into tube pan, bake 45 minutes at 350°.
Follow directions on stuffing and prepare. Press stuffing in bottom of 10 x 13-inch pan. Sprinkle with chopped chicken meat. Mix soup, milk and egg together. Pour over chicken. Bake at 350° for 25 to 30 minutes.
Sift together dry ingredients. Add milk and egg. Beat well. Peel and core apples. Slice into rings, about 1/4-inch thick. Dip apple rings into batter and drop into skillet with about 1/2-inch melted shortening. Fry until golden brown on both sides. Drain. Sprinkle with sugar and cinnamon or a dot of currant jelly in center. Makes about 12 to 16 fritters.
Cream oil and sugar together; add applesauce. Sift and measure flour. Mix flour, soda, salt and spices. Add flour mixture and raisins to creamed mixture. Pour in greased Bundt pan. Bake 45 minutes at 350°.
Heat oven to 350°. In a mixing bowl, combine sugar and butter; beat until creamy. Add bananas, eggs and vanilla; mix well. Add dry ingredients and mix just until moist. Fold in chocolate chips. Spoon into greased muffin tins. Bake 18 to 25 minutes. Cool 5 minutes before removing from pan. Makes 1 dozen.
Mix cake according to directions on box; set aside. Mix pineapple and cherry pie filling; pour into 9 x 13-inch pan. Pour cake mix over pineapple-cherry pie filling. Pour butter over cake mix. Top with pecans. Bake at 325° for 1 hour.
Saute onions in butter. Add crawfish and saute 10 to 15 minutes. Melt cream cheese; add whipping cream and seasoning to taste. Simmer 15 to 20 minutes. Serve over rice.
Brown ground meat in a skillet. Drain. Add potatoes, onion and tomato sauce. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened. Yield: 6 to 8 servings.
Heat oven to 350°. Grease 9-inch pie pan. Brown ground beef and onions; drain. Stir in tomato paste, 1 tablespoon Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust.
Mix first 3 ingredients together. Add seedless grapes. You may put a layer of strawberries in bottom of glass dish. Then put mixture on top and chill or you may serve the mixture by itself.
Beat egg whites until stiff; add egg yolks and sugar, beating until sugar is dissolved or about 2 to 3 minutes. Lower mixer speed and add flour and baking powder. Add hot milk and vanilla last. Bake at 350° in ungreased tube pan for 45 to 60 minutes (until tester comes out clean). Invert pan to cool.
Prepare dinner as directed. Combine remaining ingredients. Mix lightly. Press meat mixture on bottom of 8-inch square baking dish. Top with dinner. Cover and bake at 350° for 20 minutes. Remove cover. Continue to bake 20 minutes. Let stand 5 minutes before serving.
Boil chicken with carrots and onion for 1 hour or until chicken is tender. Remove chicken from broth; let cool slightly and separate meat from bones into large pieces. Strain broth and skim fat. Slice cooked carrots diagonally. Melt 3 tablespoons butter; blend in flour and cook 2 minutes. Stir in 1 1/2 cups broth. Cook, stirring until thickened. Blend in cream and cheese. Saute mushrooms (slice them if too big) in remaining butter. Drain artichokes and cut in halves. Layer carrots, chicken, artichokes and mushrooms in a buttered 1 1/2-quart casserole. Pour sauce over top. Bake in a 375° oven for 30 minutes. Serves 6 to 8.
Cover bottom of 4-quart pot with oil; heat. Add onion. In a plastic bag, add flour, salt, pepper and beef. Shake until all is coated and drop meat in hot oil. Discard remaining flour. Add garlic. Cover and brown meat 10 minutes. Scrape bottom of pot to loosen anything that could burn. Add potatoes, carrots and enough water to cover. Mix and add beef cube and sour cream. heat high until it boils; reduce heat and cook until vegetables are tender. Keep scraping bottom of pot. Add Gravy Master for color, if needed.
In 1 1/2-quart casserole, stir together the first 4 ingredients. Microwave for 4 minutes on High. Stir well. (*If using dry roasted peanuts wait until now to add them.) Microwave 4 more minutes on High. Add margarine and vanilla. Cook 1 minute more on High. Add baking soda, quickly stir until light and foamy. Immediately pour onto lightly buttered baking sheet. Spread thin. When cool, break into pieces.
Mix dry ingredients. Beat egg until foamy; add sour cream and mix well. Stir together dry ingredients and egg mixture until just mixed. Bake in greased muffin tin at 450° for 20 minutes. Yields 12 muffins.
Mix ingredients in large saucepan or coffee maker. Heat apple cider and ginger ale adding cinnamon sticks and red hots until they dissolve. Stir before serving. May heat again if necessary.
Melt margarine in dish. Mix sugar, flour and milk together. Add to margarine. Spoon fruit over mixture. Bake in 350° oven for 30 minutes. Will be brown.
Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Pour into 4 cups. To each serving, add a dash of cinnamon and about 2 tablespoons of the condensed milk. Stir to blend. Makes 4 servings.
Brown beef and onion in skillet; drain fat. Stir in seasoning mix packet, broth and water. Simmer 15 minutes. Stir in mushrooms and set aside. Preheat oven to 350°. In saucepan, combine milk and cheese; cook over low heat until cheese is melted. Remove tortillas from plastic bag; warm in microwave. Put about 1/2 cup meat mixture on each tortilla; fold over and fold in ends. Place seam-side down in 13 x 9-inch baking dish. Pour cheese sauce over all. Bake 15 to 20 minutes. Serve with taco sauce.
Grease casserole dish. Mix eggs, flour, sugar and milk. Add corn. Place butter pats on top. Sprinkle salt and pepper over corn. Bake at 350° for 70 minutes.
Preheat crock-pot. Cook on medium. Cook sausage, hamburger and diced onion together in frying pan; drain grease. Place into crock-pot. Add mushroom soup. Cut up tomatoes. Cut or shred cheese into small pieces so it will melt easily. Stir together. Let all mixtures blend well. Leave in crock-pot to warm. Great for parties or family gatherings. Serve with nacho chips.
Mix cream cheese and peanut butter. Add milk, powdered sugar and vanilla. Mix well. Fold in Cool Whip. Put in pie crust (or shell) and refrigerate 4 hours. Serve with whipped cream dollops and crushed peanuts.
Sift first 4 ingredients; add raisins and caraway seed. Stir well and add buttermilk to make a soft dough. Add slightly beaten eggs, saving 1/2 tablespoon to brush the loaf. Dough will be sticky. Turn dough on well floured surface and knead 10 strokes. Shape into 2 loaves. Bake at 375° for 45 to 50 minutes, until golden brown. Brush with eggs.
Bake cake following instructions; cool. Poke holes in top of cake with a wooden spoon handle. Pour caramel over top. Refrigerate several hours.	Frost with Cool Whip. Sprinkle with crushed Heath bars over top.
This is a layered salad. Start with lettuce, then cauliflower, then bacon, then onion, then grated cheese. Mix sugar and bacon fat and sprinkle on top. Then spread mayo on top like icing. Cover and refrigerate overnight. Mix just before serving.
Put peppers and onions in blender to chop. Put in large pot on stove, then add vinegar, sugar and salt. Bring to boil. Then simmer for 30 minutes.
Mix all ingredients and pour into each hole until mixture is at the top of the can. Drop a whole clove through each hole. Return ham to oven and cook 2 hours at 325°. Remove and pour juice into serving pitcher. Open ham, slice ham and serve with sauce.
Mix ingredients well. Roll into ball. Put reserved nuts on waxed paper. Roll ball over nuts until covered.
Crumble ground beef into 2-quart glass casserole; add onion and garlic. Microwave uncovered 5 to 6 minutes or until meat is set, stirring once. Drain. Stir remaining ingredients except cheeses into meat. Microwave covered 15 to 17 minutes or until noodles are tender, stirring 2 to 3 times. Sprinkle with cheeses. Microwave uncovered 1 to 1 1/2 minutes or until cheeses are melted.
Preheat oven to 375°. Mix flour, baking soda and salt in one bowl. Blend the butter, sugars, vanilla and eggs in another. Combine the two mixtures, then throw in chips and nuts. Bake tablespoon size lumps for 10 minutes. Makes 5 dozen cookies.
Sift flour, salt and soda. Cream the shortening until fluffy. Add sugar, eggs and vanilla and beat until smooth. Stir in mincemeat. Gradually add flour mixture, mixing well. Drop by teaspoons 2 inches apart on greased baking sheet. Bake in moderately hot oven (400°) about 12 minutes.
Coat a wok with oil. Drizzle oil around top of wok, coating sides. Heat at medium heat (350°) until hot. add carrots and stir-fry 2 minutes. Add peppers; stir-fry 3 to 4 minutes or until crisp. Remove from heat. Add green onions, corn and peas. Combine soy sauce and remaining ingredients. Stir-fry cook 3 minutes or until thickened.
Mix first 6 ingredients and roll out. Put 2/3 dough in a pie pan. Layer salmon and onions on top of dough. Sprinkle over top, cheese. Cover with rest of pie crust. Bake at 350° until golden brown or 30 minutes. Serve creamed peas over top of each serving.
Mix all ingredients. Spread in greased flat pan. Bake 30 minutes in moderate oven. Serve with Cool Whip or ice cream.
Preheat oven to 400°. Cut squash into halves, crosswise. Brush cut surface of each half with melted butter. Sprinkle each with salt. Arrange, with cut sides down, in baking dish. Bake for 30 minutes. Turn squash, with cut sides up, brush with combined butter and corn syrup and bake about 30 minutes. (Can also sprinkle with little nutmeg or cinnamon.) Makes 4 servings.
Sprinkle Knox gelatine over fruit juice and let soak for 5 minutes. Add boiling water and stir until gelatine is dissolved. Add 7-Up and stir. Add yogurt and NutraSweet Spoonful. Fold in oranges. Pour into 9 x 13-inch pan; refrigerate at least 4 hours. Cut into squares and serve.
Cut up meat. Add soy sauce and stir-fry until brown. Add 2 cups cooked egg noodles to meat. Add cream of mushroom soup. Top with sour cream. If you need more liquid, add 1/2 cup water.
Place potatoes in a shallow pan and bake at 350° for 1 hour and 10 minutes or until done. Cut off top of potatoes. Scoop out and mash thoroughly. Add hot milk, 2 tablespoons butter, salt pepper to taste. Beat well. Refill shells. Return to shallow pan. Shortly before serving time put in 450° oven to reheat for 8 to 10 minutes, unless potatoes are very cold. In that case, 5 minutes longer.
Brown ground beef and drain. Saute onion and pepper and add to ground beef. Lay one can of rolls on cookie sheet. Spread ground beef mixture over rolls, cover with taco sauce. Sprinkle with cheese. Cover this with remaining can of rolls. Bake at 350° until rolls are brown.
Thinly slice the apples and set aside. In a small roaster, combine water and sugar. Put roaster on stove burner and heat until sugar dissolves. In a large bowl, mix together the flour, baking powder, sugar, salt and oil or shortening. In cup, beat the egg and add enough milk to make 1 cup. Add to mixture in bowl. Place mixture on floured surface. Press dough with hands evenly to about 1/2-inch thick. Place apples on dough. Sprinkle with cinnamon. Roll dough up around apples. Cut into sections. Place sections in roaster. Sprinkle with cinnamon. Bake at 350° until golden brown. Serve warm with milk and sugar and salty ham slice or bacon on the side.
Beat butter until creamy; add sugar. Stir in remaining ingredients and blend well. Chill dough until firm enough to shape. Form into small crescents and bake 10 to 12 minutes at 400°. Cool and roll into powdered sugar.
Combine all ingredients, except paprika in ovenproof dish. Sprinkle paprika over top and bake in 375° oven about 15 minutes.
Cut desired amounts of beef, mutton or lamb flanks into 9 x 7-inch pieces. On each place smaller pieces. Season with salt and pepper and layer with chopped salted onions. Roll jelly roll-like and sew each roll firmly with cord, leaving one end open. Using edge of spoon (wooden) stuff with onions until roll is full. Sew open end closing it. Boil in salted water until done. Then remove from kettle and put in press for several hours.
Cut onions into 1/8-inch slices and separate into rings. Mix flour, salt and paprika in plastic bag. Add about 2 cups of onions and shake to coat with flour. Remove onions from bag and repeat with remaining onions.
For Crust: Spray a 9-inch pie pan with Pam. Melt margarine. Add flour and pecans and mix by hand. Press into bottom and sides of pie pan. Bake at 350° for 25 minutes. Cool.
Combine broccoli, cauliflower, bacon, onion and cheese in a bowl. In a small bowl, mix mayonnaise, vinegar and sugar. Pour over vegetables; let stand 15 minutes.
In skillet or chafing dish, brown meat in hot oil; add onion and garlic. Cook until onion is crisp-tender. Blend soup, sour cream, mushrooms, ketchup and Worcestershire sauce. Pour over meat; cook and heat slowly. Cook and drain noodles. Toss with butter and poppy seed. Serve Stroganoff over hot noodles. Serves 4.
Mix together. Make into roll. Chill. Slice very thin. Place on ungreased baking sheet and bake 10 minutes at 425°. Yields 3 dozen wafers.
Heat beans and drain. Combine milk, soup, pepper and salt. Pour over beans. Put in casserole dish, adding 1/2 can of onions. Bake at 350° for 20 minutes. Garnish with remaining onions and pimento and return to oven for 5 minutes more.
Cream butter, margarine and sugar. Add one egg at the time, until you use 6 eggs. Beat in flour, baking soda and salt. Add vanilla and the last 2 eggs. Pour into greased tube pan. Bake in cold oven at 300° for 2 hours to 2 hours and 15 minutes.
Cream shortening and sugar. Add eggs, one at a time. Sift flour and baking powder. Add alternately with sifted flour the coconut milk, shredded coconut and vanilla. Bake in two 9-inch pans or a 9 x 13-inch pan at 350° for 35 to 45 minutes. Plain milk may be used if coconut milk is not available.
Shake all ingredients together well. Store in glass containers. Put 3 teaspoons to a cup of hot water.
Bake cornbread in biscuit pan; crumble into large bowl. Stir in remaining ingredients, except dressing, cheese, bacon and tomatoes. Stir in dressing until moist. Pour into serving bowl and top with cheese, bacon and tomatoes.
Cream butter. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Skin chicken breasts. Melt margarine; set aside. Crush crackers. Roll chicken breasts in melted margarine, then in cracker crumbs. Place the chicken breasts in a casserole dish and sprinkle with garlic salt, if desired. Bake at 350° to 375° for about an hour. If breasts are large, it may take a little longer than an hour.
Prepare pasta in boiling water, according to package directions. In food processor, with knife blade attached, blend cooked broccoli, broth, Parmesan, olive oil, garlic and salt until smooth. Stopping processor occasionally to scrape down side. Drain pasta. Toss with broccoli pesto. Makes 4 main dish servings.
Mix butter and sugar. Mix the rest of the ingredients. Bake at 400° for 6 to 9 minutes. Bake until set NOT brown. Put dough in press and press out cookies on ungreased cookie sheet. (decorate if desired).
Thaw creamed spinach and then press the water out. Drain artichokes very well. Then mince them. Combine the artichokes and spinach, mixing well. Season with the Parmesan cheese and garlic, again mixing well. Add the salt and pepper. Adjust any of the seasonings. Serve with assorted crackers.
In saucepan, combine chocolate pieces, condensed milk and margarine. Heat over low flame until chocolate is melted. Remove from heat. In large bowl, combine marshmallows and peanuts. Fold in chocolate mixture. Spread in 13 x 9 x 2-inch pan whose sides and bottom have been lined with wax paper. Chill 2 hours, until firm. Remove from pan; peel off waxed paper. Cut into squares.
Mix slightly, butter and 1/2 cup sugar. Do not cream as for cake. Add yolks of 2 eggs, slightly beaten and flour. Roll into long finger rolls and cut and make into circles. Dip each one in beaten egg white and mixture of 1/2 cup sugar and 1/2 cup ground nuts. Bake at 400° for 10 to 12 minutes.