HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour and brown sugar. Cut in butter until mixture is crumbly. Place apples in baking dish and sprinkle with white sugar, cinnamon and salt. Pour over water and cover with flour mixture. Bake at 375° for 1 hour.
Melt oil or fat in heavy skillet. Add flour; stir constantly over low heat until dark brown, but not burned. To this roux, add seasonings, stock to make sauces, gravies, gumbo or whatever.
Remove wrapping from meat and cut into 1/4 inch pieces. Brown meat, onion and pepper in 1 tablespoon oil. Add can of diced tomatoes and mixed vegetables. Bring to boil. Turn heat to low and simmer just until vegetables are tender (about 10 to 15 minutes). Serve over cooked rice or noodles.
Cook the squash in water with herbs and bouillon cubes. Saute onion and garlic. Add to squash and puree in a processor. Return to pan. Add broth, soy sauce and cooking wine. Cook for 5 minutes. Remove bay leaves. If the soup is too thin, thicken with 1 to 3 tablespoons cornstarch moistened in 1 to 3 tablespoons water. Serves 4. Serve warm or cold with a dollop of sour cream or yogurt.
Combine flour, soda, cinnamon, baking powder and salt. Combine in separate pan the sugar, oil, vanilla and peanuts, stirring only to moisten. Bake in loaf pan for 1 hour at 350°. Cool in pans before removing.
Saute onions and garlic in butter until lightly browned. Add ground beef and sausage until browned. Add sweet potatoes and bread crumbs until dry. Bake in a 375° oven until top is lightly browned.
Cut bananas in half lengthwise then halved. Melt butter in a flambe pan or attractive skillet. Add sugar, cinnamon and banana liqueur and stir to mix. Heat for a few minutes. Place banana quarters in sauce and saute until soft and slightly browned. Add rum and allow to heat. Ignite. Allow sauce to flame until it dies out, tipping pan in circular motion to prolong flames. Place ice cream in individual bowls. Cover with 4 pieces of banana. Spoon hot sauce over top and serve immediately. Serves 4. Cooking time is 8 to 10 minutes.
Measure cocoa, sugar, cream, syrup, butter and salt into a heavy saucepan, about 1 1/2-quart size. Stir until blended, then bring to a boil over moderate to high heat. Boil for 1 minute, stirring constantly. Remove from heat and add the vanilla.
Place meat in covered casserole. Top with dry onion sour mix and cream of celery soup. Cover and bake at 275° for 5 hours. About halfway through baking, start to shred meat and stir to mix soups with meat. Continue to bake, shredding and stirring occasionally. Serve on buns for sandwiches or makes a good topping for noodles or baked potatoes.
Stir yeast into water and let stand. Stir in other ingredients, until stiff. Knead until elastic. Allow to rise and punch down and form 2 loaves. Allow to rise, brush with cold water. Bake 10 minutes at 450°, then 30 minutes at 350°.
When almost ready to serve, place lime sherbet in punch bowl. Then pour over the pineapple juice, stir well. Then add the ginger ale and mix again. Serves about 25.
Toss the sauerkraut, celery, bell pepper and pimento together in a medium size Pyrex dish. Put in a saucepan the onion, sugar and vinegar. Bring to a boil. Pour this boiling mixture over ingredients in Pyrex dish. Let stand in refrigerator for 2 hours before serving.
Put cubes in jar (1 gallon) and cover with vinegar, salt, alum and pickling spice. Let sit for 6 weeks, pour off vinegar. Add 8 cups sugar.
Mash dough in pan like a crust. Cook as directed on package. Cool. Cream together cream cheese, dressing mix and sour cream. Spread on croissant crust. Top with your favorite grated veggies. Top with grated cheese. (I gently press down on top after I finished to help veggies from falling off.)
Combine all ingredients except pecans. Mix well. Shape into 2 balls. Roll in pecans; wrap tight in plastic wrap. Refrigerate for 3 hrs.
Line 8 or 9-inch cake pan with foil and butter liberally. (Do not use nonstick pan.) Combine all ingredients in 10-inch skillet. Heat to boil over medium heat and boil 5 to 6 minutes. The mixture will be amber. Pour into pan and let set and cool for 15 minutes. Remove foil and break into pieces.
Bake pie crust 5 minutes to set; then pour ingredients into shell and bake at 350° about 45 minutes.
Saute meat in skillet until browned. Drain. Add rice and onion mix to meat, stirring well. Slice cabbage into large baking dish or casserole. Spread beef mixture over cabbage. Mix tomato soup and water. Pour over meat. Cover and bake at 350° for 1 hour.
Cream shortening, butter and sugar. Add sweet potatoes and beat well. Add eggs one at a time, beating well after each. Combine dry ingredients; add alternately with buttermilk. Grease and flour tube pan. Sprinkle 1/2 cup chopped nuts over bottom of pan; pour in batter and top with remaining pecans. Bake in preheated 350° oven 1 hour and 10 minutes. Cool 10 minutes before removing.
Steam broccoli; do not overcook and drain well. Place in 1 1/2-quart casserole dish and top with chicken. Combine soup, milk, mayonnaise, cheese, lemon juice and curry powder. Stir well and spoon over chicken. Top with bread crumbs. Bake at 350° for 30 minutes or until bubbly.
Peel eggplant and slice to approximately 1/8-inch thick slices. Blot dry on paper towels. Mix all ingredients (except Hunt's sauce) and grated Romano cheese. Sandwich this mixture between 2 slices eggplant. Lightly brown on frypan and arrange in 13 x 9-inch baking dish. Spread Hunt's sauce over all and sprinkle with grated Romano cheese. Bake in 350° oven for approximately 30 minutes.
Spread rolls on cookie sheet to form crust. Layer hash browns, meat and cheese over crust. Mix eggs and milk; pour over all. Bake at 350° until golden, 15 to 20 minutes.
Cut shortening into flour and salt. Combine egg, water and vinegar. Add to flour mixture. Blend with fork until well mixed. Makes 2 double crusts. This dough keeps up to 2 weeks in the refrigerator.
Whip milk and vanilla pudding until it thickens. Line bottom of bowl with honey graham crackers. Slice bananas over the crackers and cover with the pudding mix. Repeat until all the mix is used. Slice bananas on top.
Cook potatoes in boiling salted water 10 minutes. Drain, melt butter in top of double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper and stir over boiling water until smooth and thick. Arrange potatoes, tuna and onions in alternate layers in a greased 2-quart casserole dish (I make 2 layers each; can add other can of tuna for richer dish). Pour sauce over all and bake for 45 minutes.
Cook milk and flour until thickened. Set aside and cool completely. Cream butter and sugar until fluffy. Add vanilla and mix. Add cooled milk mixture and continue beating until very fluffy. Finely chopped nuts can be sprinkled on top.
Heat oven to 400°; grease pie plate. Brown beef and onions; drain and stir in salt and pepper. Spread in pie plate. Beat milk, Bisquick and eggs until smooth. Pour in plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake 5 more minutes until knife comes out clean.
Put eggs and vanilla in bowl.	Beat in sugar and salt. Stir in milk. Pour mix into 8 (5 ounce) custard cups.	Place cups in shallow baking dish. Pour boiling water in dish about an inch deep. Bake at 325° for 30 minutes. Put coconut into mixture if so desired.
Brown hamburger meat and drain. Add pepper, onion and Worcestershire sauce. Cook on low heat for several minutes. Cook noodles and drain. Layer noodles, cream of mushroom soup, cheese and meat in a greased casserole dish. Bake at 350° for 25 minutes.
Add scalded milk while hot to shortening, then add salt, sugar, potatoes and beaten eggs. Mix together in electric mixer or by hand. Add yeast cakes to water and dissolve and add to first mixture. Add 3 cups of flour, sifted and beat. Gradually add rest of flour. If electric mixer wil not take all flour, add by hand, beating well. Do not knead. Add 1 cup raisins and 1 cup chopped nuts. Mix in and place dough in large container in the bottom of refrigerator. Let rise 2 to 4 hours.
Sprinkle sugar over chopped vegetables. Mix vinegar, oil, salt, celery seed and mustard. Bring to a boil. Simmer 3 minutes. Cool. Pour over cabbage mixture. Keep refrigerated.
Mix all ingredients and store in an airtight container. Mix 1 tablespoon tea mix with 1 cup hot water.
Cut up cabbage in bowl. Chop up good. Cut your tomatoes up in bowl too. Add Miracle Whip. Salt and pepper to taste. That's it! You can put as much Miracle Whip and tomatoes as you want too. This was my grandmother's recipe.
Mix yeast and warm water to dissolve. Add sugar and 3 tablespoons flour and let stand until bubbly. Add salt and remaining flour. Knead really well until smooth. Cut and form cornetti and let rise again. Bake at 350° for 35 minutes.
Mix eggs, sugar and oil, then add flour, baking powder, salt and nuts. Divide batch in half. Add vanilla to one half and the cocoa to the other. Shape into 4 loaves, using equal amounts of each batch; place on greased cookie sheets. Bake at 350° for 1/2 hour, until slightly browned. Take out of oven; cut into 1/2-inch slices. Turn the slices on their sides; put back in oven for toasting, about 10 minutes. Cool and eat. Makes 4 loaves.
Place all ingredients in bowl and beat until you have the right consistency to frost pumpkin cake or carrot cake.
Cream shortening and sugar; add egg and molasses; add dry ingredients (sifted together) alternately with soda dissolved in 1/4 cup hot water. Knead until well mixed ball; chill several hours in covered bowl. Roll out on floured board or waxed paper. Ct out favorite cookie cuter. Bake at 350° for 10-12 minutes (on greased cookie sheet). Use Royal Icing for decorating.
Heat oven to 375°. Unroll dough into four long rectangles. Firmly press perforations to seal. Place ham slices on rectangle. Spread ham slices with mustard; sprinkle with cheese. Starting at shortest side, roll up each rectangle; press edges to seal. Coat rolls with sesame seed. Cut each roll into 5 pieces, forming 20 slices in all. Place cut side down on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Can be reheated. Wrap in foil; heat at 375° for 5 to 10 minutes. Can be prepared ahead of time, covered and refrigerated.
Combine dry cake mix, nuts, brown sugar and cinnamon. Pour pie filling into 8-inch glass baking dish; spread evenly. Sprinkle dry mixture over filling. Drizzle melted margarine over top. Cook on High 12 to 14 minutes or until top is no longer doughy. Rotate dish every 4 minutes if no carousel. Let stand 5 minutes before serving.
Bake 6 to 8 minutes in microwave, turning every 1 1/2 minutes. Leave stand to cool.
Cook squash according to directions. Melt margarine and add stuffing mix. Mix well. Line bottom of 8-inch square baking dish with mixture, reserving 1/3 cup for topping. Mix remaining ingredients and pour into baking dish. Sprinkle reserved topping over top. Bake at 350° for 30 to 40 minutes.
Steep tea in 2 cups boiling water for 5 minutes. Mix sugar and 2 1/2 quarts water in large container and bring to a boil. Add tea, almond extract, vanilla and fruit juices. Serve hot. Yields 5 quarts.
Sift together the first 4 ingredients. In mixing bowl, cream together shortening, sugar and eggs at medium speed until fluffy. Add sifted dry ingredients and mix at medium speed until combined. Chill dough. Roll dough into 1-inch balls and then roll in the sugar and cinnamon mixture. Place about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes in a 400° oven.
Melt margarine in frying pan. Add rice; cook until browned. After rice is browned, add beef broth. Cover pan and put in a 350° oven until tender (about 45 minutes).
In 1 1/2-quart bowl or dish combine potatoes and green pepper strips. Cover. Microwave on High 10 minutes, stir once. Stir in soup. Cover. Microwave on High 5 minutes, or until vegetables are tender. Stir once. Makes 8 servings.
Beat eggs and sugar until thick. Add vanilla and salt. Keep beating and add the cream and milk. Makes 1 1/2 gallons.
Cream margarine with brown sugar. Add peanut butter, egg, vanilla and water. Beat until smooth. Mix in sifted flour and baking soda; stir in rolled oats. Roll in balls, then sugar. Flatten slightly on greased cookie sheet. Bake 8 to 10 minutes at 350°.
Combine cake mix, 2/3 cup coconut, water and egg whites. Beat for 2 minutes at high speed and 1 minute on low speed. Pour into greased and floured 9 x 13-inch pan; bake at 350° for 25 to 30 minutes, or until a wooden pick inserted in middle comes out clean. Cool cake in pan for 10 minutes. Punch holes all over top with 2-pronged fork. Pour cream of coconut over cake; let it cool. Mix thawed Cool Whip and sour cream together; spread over cooled cake. Chill at least 4 hours before serving. Can also be made with white cake mix.
Stir together first 4 ingredients. Mix well; let dissolve. Add Bac*Os before serving.
Lightly grease 9 x 13 x 2-inch pan. Spread pineapple over bottom. Add layer of berries. Sprinkle 3/4 cup sugar over them. Spread dry cake mix over all. Drizzle margarine evenly over cake mix. Top with nuts. Sprinkle on remaining sugar. Bake at 350° for 25 minutes. Take from oven and cut down center to bottom of pan to let juices rise. Return to oven and continue to bake 10 to 15 minutes longer or until top of cake is golden and crunchy.
Place 1 1/2 cups Fritos chips in baking dish. Arrange chopped onions and half cheese over chips. Pour heated Austex chili over onions and cheese. Top with remaining corn chips. Bake at 350° for 10 minutes.
Layer all ingredients. Do not stir or toss. Cover tightly overnight. Toss with 1 cup Miracle Whip and 1/4 cup sugar just before serving.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line foil-lined 14-inch pizza pan with slices of cookie dough. Overlap edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate; carefully remove foil. Turn right side up. Combine cream cheese, sugar and vanilla; mix well until blended. Spread over crust. Arrange fruit in design all over cream cheese. Chill. Cut into wedges. Serves 10 to 12.
Put sugar, milk, oleo and cocoa in a pan. Bring to a boil and cook 1 minute. Remove from heat and add oatmeal, peanut butter, vanilla and nuts. Drop by teaspoonfuls on wax paper.
Mix all ingredients. Store in airtight container or it will harden. Mix 1/4 cup of mix with hot water. Add more Quik to taste, if desired.
Combine butter and cream cheese and beat until fluffy. Gradually add sugar and continue beating until fluffy. Add eggs, one at a time, beating after each addition. Add flour and mix well. Add flavoring. Pour batter into well-greased and floured 10-inch tube pan. Place in a cold oven and set temperature at 325°. Bake about 1 hour and 20 minutes or until cake tests done. Cool 15 minutes in pan before removing.
Combine dry ingredients. In a separate bowl, mix remaining ingredients. Stir flour mixture into banana mixture; batter will be slightly lumpy.
Combine molasses, vanilla pudding mix, butter and cream in a saucepan. Stir over low heat. When mix comes to a boil, remove. Add Rice Krispies and walnuts. Combine lightly, but thoroughly. Press into buttered 8 x 8-inch square pan. Refrigerate for 1 hour. Cut into squares. Makes 16 (2-inch) squares.
Cream the salad dressing and cream cheese together. Add the remaining ingredients and chill. Serve on fat-free crackers. Yields 2 cups; 16 (1/8 cup) servings.
In small saucepan, melt butter. Stir in crumbs. Pat firmly on bottom of an 8-inch square or 11 x 7-inch glass dish. Chill.
Cook pasta according to directions. Chop crookneck and zucchini and heat with spaghetti sauce. Mix Ricotta, eggs or egg whites, approximately 1/2 cup of Parmesan cheese, approximately 2 cups of chopped spinach and Italian seasoning to taste. Drain the lasagna, then spread some of the Ricotta mixture on top; roll lasagna like a pinwheel. Place roll-ups in a large pan with high sides and when all have been completed, pour spaghetti sauce with squash on top of roll-ups. Sprinkle Mozzarella cheese on top; bake at 350° until cheese starts to bubble.
Beat eggs. Add oil, sugar, apples and pecans. Beat by hand. Add flour, soda, salt and vanilla. Mix well by hand. Bake in an ungreased food cake pan (Bundt) for 60 minutes at 350°. Serve with softened cream cheese.
Combine all ingredients. Chill several hours or overnight. Serve on lettuce leaves if desired.
Cream butter and garlic until light and fluffy. Fold shrimp into butter and mix well. Serve on hot French bread. May also be toasted under broiler.
Melt peanut butter and margarine in oven. Add powdered sugar and graham cracker crumbs. Mix well. Put in square pan or dish. Lay Hershey bars on top. Melt in oven. Refrigerate until all gone!
Wash tomatoes. Remove stem and core. Cut into thin slices. Cook tomatoes in water until tender. Add sugar, salt and butter. Mix clear jel with cold water. Add to hot tomato mixture. Continue cooking until it thickens. Pour into an unbaked pie shell. Add top sheet of dough. Seal and make edges. Bake at 425° for about 35 minutes.
Add all ingredients to basket of 30 cup coffee pot. Perk 10 minutes.
In a medium bowl, combine oil, lime juice, salt, garlic and red pepper; mix well. Add chicken; toss to coat evenly. Cover and refrigerate 1 hour or overnight. Place chicken on a rack in a broiler pan. Broil under a preheated hot broiler until no longer pink in the center, turning once.
Cook squash and onion together. Combine the carrots, sour cream and soup in another bowl. Mix the butter and dressing together. Line bottom of casserole dish with 1/2 dressing mixture. Drain squash well and mix with soup mixture. Place on dressing. Top with remaining dressing and bake at 350° for 30 minutes.
Cover 11 x 17-inch cookie sheet with rolls. Bake at 350° for 7 to 8 minutes or brown. Combine mayonnaise, sour cream, cream cheese and dressing mix. Spread over crust. Toss all vegetables and spread on cheese mixture. Sprinkle on 3/4 cup Cheddar cheese. Cover with Saran Wrap and press vegetables. Chill, then eat.
Brown ground beef in large skillet. Drain and rinse beef and return to skillet. Add soup, salsa and seasonings. Stir and simmer until thoroughly mixed.
Mix and beat 2 or 3 minutes. Dip sliced apples into dip. Tart apples are best. Rinse apples in salt water or lemon juice to keep apples white.
Cut slice from top of bread. Remove center, leaving 1-inch shell. Cut removed bread into bite size pieces; save. Brush sides of shell with 3 tablespoons melted margarine. Place on cookie sheet, along with saved bread. Bake at 350° for 20 minutes.
Mix all dry ingredients together. Then add remaining ingredients. Mix until well blended. Fold in nuts last. Put into five medium sized greased foil bread pans. Bake at 325° for 30 to 45 minutes until toothpick inserted in center comes out clean.
Put a 13 x 9-inch baking pan or a large cast-iron skillet into the oven and heat oven to 425°. Meanwhile, process eggs, milk, juice, sugar, flour and salt in blender or food processor until well blended. Add butter to hot pan and heat 1 to 2 minutes until butter sizzles (check often so it doesn't get brown). Holding hot pan with pot holders, tip to coat bottom with butter. Immediately pour in batter. Bake about 20 minutes until puffed and brown. Dust with confectioners sugar and serve with toppings. Yields 6 servings at 312 calories each.
Blend and mix together in 9 x 13-inch pan. Bake 1 hour at 300°.
Add the ingredients in the order listed, mixing well after each addition. Fry and serve with warm maple syrup. (Makes about 2 dozen medium-sized pancakes.)
Bake the potatoes at 375° for 1 hour or until tender. Let cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, cup of cheese, chives, salt and pepper. Spoon into potato shells. Place on an ungreased baking sheet. Bake at 375° for 25 to 30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Saute bacon and onions. Add clam juice, water and potatoes. Boil until tender. Stir flour into 1/2 cup milk until smooth. Add to chowder, stirring until thick. Stir in remaining milk, clams, butter, salt and pepper. Heat to boiling.
Mix all ingredients with a fork in a large bowl. Pour into a greased 9-inch pie plate. Bake at 400° for 30 to 35 minutes until golden brown and knife inserted in center comes out clean.
Dissolve jello in 1 cup of boiling water. Add ingredients. Pour 1/2 in bottom of Pyrex dish. Cool in refrigerator (leave other 1/2 out so it will not congeal). Cover congealed 1/2 with sour cream. Pour rest of strawberry mix. Refrigerate.
In a medium saucepan, combine dry ingredients; stir in oil, water and food coloring. Cook over moderate heat, stirring frequently, until mixture pulls away from pan. Turn out onto waxed-paper-covered counter or tabletop (to avoid staining surface) and knead until smooth. The dough will keep up to a couple of weeks in an airtight container and does not require refrigeration. For texture variations, add dry coffee grounds, sand, glitter and dry Jell-O.
Cut each biscuit into 4 pieces. Shake biscuit pieces in bag with granulated sugar and cinnamon. Layer biscuit pieces in bottom of a solid tube pan. Sprinkle with chopped pecans between layers. Melt brown sugar and margarine. Boil 1 minute; pour over biscuits. Bake at 350° for 35 minutes. Let stand 10 minutes and then turn out of pan.
Mix together the jello, hot water, pie filling and pineapple; let set in refrigerator until firm.
Combine egg yolks, sugar, vinegar, pineapple juice, butter and salt in top of double boiler. Cook over hot, not boiling, water until thick, stirring constantly. Cool, then mix with cherries, pineapple, oranges and marshmallows. Fold in whipped cream; spoon gently into serving bowl. Cover; chill for 24 hours in the refrigerator. One-half to 2 cups of Cool Whip may be used instead of whipped cream.
Oil a 13 x 9 inch casserole or baking dish. Using a biscuit cutter, cut circles out of the bread slices. Set the circles aside for the top of the casserole and fit the scraps of bread into the prepared dish. Cover the bread scraps with cheese slices, and sprinkle with ham. Arrange the bread circles on top. Beat the eggs in a mixing bowl. Whisk in the milk, salt, butter, mustard and onion. Pour over the casserole, cover with plastic wrap and refrigerate overnight.
Melt oleo, milk and cocoa. Add powdered sugar, vanilla and pecans.
Cook meatballs. Drain fat from skillet and remove meatballs. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly. Reduce heat. Add meatballs. Cover and simmer about 10 minutes. Stir in green pepper and simmer 5 more minutes.
All ingredients at room temperature. Mix with hands and press in pan. Bake at 400° for 12 minutes. Remove from oven and loosen with fork. Cool slightly. Press flat in pan. When cool, add filling.
Brown hamburger and onion in skillet. Drain. Add all other ingredients. Cook over medium heat for 20 to 25 minutes.
Combine vinegar, oil, hot sauce, Worcestershire sauce and seasonings in bowl; mix well. Place chicken halves on grill over medium coals; brush with sauce. Grill for one hour or until chickens are tender, turning and basting frequently. Yields 4 to 6 servings.
Boil the sugar and the first amount of water listed. Cool. Cut up the fruit; combine all the ingredients. Serve as cold as possible.
Press 8 rolls for crust in pie pan. Mix other ingredients; pour into crust. Bake at 325° for 50 to 60 minutes or until golden.
Mix all ingredients. Simmer about 2 to 3 hours on low heat. Makes 3/4 gallon.
In a medium skillet, melt butter. Cook chopped onion in the butter until tender but not brown. Stir in cream of celery soup, tomatoes, thyme and dash of pepper. Add macaroni, luncheon meat and green pepper. Turn into a 1 1/2-quart casserole dish and top with shredded cheese. Then bake uncovered at 350° for 35 minutes. It will serve 4 to 6.
Slice cabbage finely. Melt margarine in large skillet. Add cabbage; simmer for 5 minutes. Add sugar, vinegar, salt and pepper; simmer 10 minutes, or until sausages are done.