HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in large pan and bring to a boil. Cool very good. Mix dry ingredients in raisin mixture. Add one tablespoon vanilla. Beat eggs and add to mixture. Add walnuts and cherries. Bake in greased tube pan at 325° for 1 1/2 hours or until done.
Cut each biscuit into thirds. Roll in hands into a 4-inch stick. Combine cereal and salt. Roll each stick in milk and then in cereal. Place on baking sheet and sprinkle with cheese. Bake at 400° for 8 to 10 minutes until golden brown.
Brown ground beef and drain on paper towels to remove any excess fat. Cook manicotti noodles for 5 minutes in boiling water; leave them firm enough to stuff. Mix ground beef, Ricotta cheese, Mozzarella cheese and season with garlic powder and parsley flakes to taste. Sprinkle with Parmesan cheese.
Fry or microwave bacon (crisp) and break in small pieces. In large pan, saute onions in margarine. Blend in flour and pepper. Gradually add milk. Cook and stir until thickened. Stir in cheese, bacon, rice, zucchini and olives. Pour into lightly greased 12 x 8-inch baking dish; sprinkle paprika on top. Bake, covered, at 375° for 20 minutes. Remove cover and bake for 10 minutes. Makes 6 servings. May try to add green chilies or salsa.
Brown meat and drain. Add onion. Combine garlic salt and salt. Add pepper, oregano, parsley, tomato paste and sauce with 2 tablespoons Parmesan cheese to the meat. Simmer, covered, for 30 minutes. Cook lasagne noodles. Into lasagne baking dish, put 1/3 meat mixture, layer of noodles, layer of Mozzarella, layer of cottage cheese and 3 tablespoons Parmesan cheese. Repeat the process, ending with sauce and Parmesan cheese. Bake at 350° for 45 minutes to 1 hour.
Place the pita bread in the oven at 350° to crisp. Cut into bite-size pieces. Place in a large salad bowl.
Saute onions in 1/4 cup butter until transparent. Melt 1/4 cup and blend in flour; stir in milk. Stir over medium heat until thickened. Remove from heat and stir in all of the remaining ingredients, except rice and cheese. Spread rice in the bottom of a 2-quart casserole dish. Pour chicken mixture over rice and sprinkle with cheese. Bake at 350° for 30 minutes or until bubbly and browned.
For The Sauce: Melt butter in heavy saucepan. Combine with flour and cook roux for 2 to 3 minutes over low heat. Add milk. Stir constantly until sauce thickens. Add Parmesan cheese. Season to taste. Set aside.
Melt butter over low heat; stir in brown sugar. Continue stirring over low heat until brown sugar is melted. Remove from heat and stir in can of crushed pineapple and 1/2 cup orange juice. Tear bread into small pieces and place in a 9 x 13-inch nonstick pan. Pour pineapple mixture over bread. Mix until bread is coated evenly. Bake in 350° oven 25 to 35 minutes. Stuffing should be moist, but not sloppy.
Sift flour, salt and sugar together and mix with lard until mixture has a mealy texture. Add water, 1 tablespoon at a time, only using what is necessary to make dough hold together. Roll out. Spread on back of pie tin. Prick with fork and bake until golden brown. Prepare strawberries, sweeten to taste and slightly crush. Just before serving, break up pastry dough in pieces and mix with strawberries. Add desired amount of rich cream. Serve in sherbet dishes.
Line a 9 inch pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to the peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling; trim seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees for 25 minutes. Reduce heat to 350 degrees and remove foil. Bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6 to 8 servings.
Beat room temperature oleo, butter and cream cheese. Add sugar. Alternate flour and beaten eggs with first mixture. Add vanilla. Pour into greased and floured tube pan. Put in cold oven. Bake at 350° for 1 hour and 45 minutes or until top is brown.
Beat eggs, sugar, melted butter or margarine and milk together. Add flour, mixed with the salt, baking powder and nutmeg or cinnamon. Mix until the dough is smooth and can be rolled. Place on a floured board; roll 1/8-inch thick. Cut with doughnut cutter. Gather holes and pieces and roll together again; cut with doughnut cutter. Cook in hot oil, turning when one side gets golden brown. Drain on paper towel. Sprinkle with powdered sugar or your favorite icing. Great on snowy mornings!
In saucepan, combine cranberries, sugar, orange peel and orange juice. Bring to a boil. Reduce heat and boil gently, uncovered, 8 to 10 minutes or until skins pop, stirring once or twice. Cool. Store in covered container in refrigerator until ready to serve. Makes 4 cups.
Cook and drain noodles. Brown hamburger and onion. Mix soup, water, cheese and hamburger mixture. Add to noodles. Top with layer of shredded cheese. Bake at 350° for 1/2 hour or microwave for 5 minutes to heat through.
Mix together. Roll dough 1/4 inch thick. Cut out design. Use straw to cut out hole for hanging. Dry in oven set on low, turning every 10 minutes, until dry or let them air dry for several days.
In food processor, pulse berries to chop. Add juice concentrate; puree. Add milk and yogurt; blend. Serves 6. Per Serving: 134 calories, 6 g protein, 28 g carbohydrates, 0 fat, 3 mg cholesterol and 69 mg sodium.
Cut cabbage up small. Place the bacon fat into a pot. Chop onion fine. Heat pot and when bacon fat is hot, put in the chopped onion. Add the finely chopped cabbage and cook for 30 minutes without water. Add the apples, which have also been chopped; add the lemon juice and sugar. Salt and pepper to taste and allow this to cook for 30 minutes more, turning it over occasionally with a spoon. Serve at once.
Cream sugar, butter and eggs together until light. Add sour cream and vanilla. Sift together flour, salt, soda and baking powder. Fold into butter and sugar mixture. Chill for several hours. Roll out and cut out cookies. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Heat oven to 350°. Grease and flour three 9-inch round layer pans. Cream sugar, oil and margarine until fluffy. Add egg yolks; beat. Add dry ingredients and mix. Add buttermilk, vanilla, coconut and pecans. Mix well. Beat egg whites until stiff but not dry; fold in. Pour batter into prepared pans. Bake for 30 minutes. Remove layers from pans; cool. Fill and frost with Spanish Cream Icing.
Wash peas, cover with water and allow to soak overnight. Drain peas and cover with 2 cups of water in a heavy saucepan. Bring to a boil. Lower temperature and cook 30 minutes longer. Add red food coloring.
Spray a large cold skillet with nonstick coating. Heat over medium heat for 1 minute. Add turkey slices to skillet. Cover and cook about 3 minutes, or until heated through. Remove from skillet and keep warm.
Mix together liquids, eggs and sugar first. Add dry ingredients. Mix well. Pour into loaf pan (13 x 9 x 2-inch). Bake in oven at 350° for 35 to 40 minutes.
Heat 1 tablespoon butter in a heavy skillet and stir in kasha. Cook 10 minutes over low flame, stirring constantly. Break the egg into the kasha and stir vigorously until all the grains are coated and the kasha is dry. Stir in onion, salt, and pepper to taste and the remaining butter and chicken broth. Cover and cook over a very low flame 25 minutes. Stir in the mushrooms. Add a little water if too dry. Turn into buttered casserole, cover and bake 30 minutes in an oven set at 350°. The kasha should be tender and moist. Serve with your favorite meat or fish dish. Serves 4 to 6.
Saute onion in bacon drippings until soft. Drain squash thoroughly. Mash. Add onion, drippings, crumbled bacon, salt, pepper, bread and egg. Mix well. Pour into baking dish. Bake in a 350° oven for 25 to 30 minutes.
Mix cornstarch, apple pie spice and apple juice concentrate. Cook, stirring, until it begins to clear. Stir in apples and pour into unbaked crust. Top with the other crust. Bake at 350° for 35 to 45 minutes or until apples are done.
Mix together first 3 ingredients. Just add, don't mix, next 2 ingredients. Boil together for 1 minute last 2 ingredients. Add to mixture and beat until smooth.
Melt 1 stick margarine in a 13 x 9-inch baking pan. Add pie filling, crushed pineapple, cake mix (spread over top), chopped pecans and coconut (in order). Melt another stick of margarine and dribble it over the top with a spoon. Cook one hour at 325° or until it browns and the juice bubbles up around the edge.
Beat margarine until smooth. Add 1/2 cup brown sugar; beat until fluffy. Add oats, flours and wheat germ. Press into a 9 x 9-inch pan. Bake at 350° for 10 minutes.
Combine milk, sugar, salt and butter. Bring to a boil in a nonstick pan for 8 minutes, stirring constantly. Remove from heat. Add morsels. Stir until melted and smooth. Spread into plastic wrap lined pan. Chill 30 minutes.
Mix ingredients together. Dot with butter and bake at 300° for 1 1/2 hours.
Combine crust ingredients in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally. Cool. Sprinkle 2/3 of crust in 9 x 13-inch dish.
Brown beef in 3-quart saucepan. Drain; add spaghetti sauce and water, simmer about 10 minutes.
Sift flour, soda and salt into mixing bowl. Add wheat germ and cracker crumbs; mix well. Beat together eggs, oil, molasses and buttermilk; add to dry ingredients. Stir until well blended, turn into well greased and floured tall (1 pound) coffee cans. Bake in 350° oven for 50 to 55 minutes; cool on rack. Carefully run knife around base of can. Turn out of can. Serve warm with butter or creamed cheese.
Cook rice; brown in skillet. Ground beef and onion. Add tomato sauce, garlic salt, sugar, salt, pepper, oregano and parsley flakes. Cover and simmer 15 minutes. Combine cottage cheese and cooked rice. Put 1/3 of rice mixture in a buttered 2-quart casserole. Top with 1/3 of meat-tomato sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with shredded cheese. Bake at 325° for 30 minutes or until hot and bubbly. Serves 6.
Mix oatmeal and boiling water. Let stand 10 minutes. Cream together sugar and butter. Add eggs; beat thoroughly. Add from sifter: flour, soda, salt plus cocoa and oatmeal mixture. Stir in 1/2 of chocolate chips and nuts.
This recipe is enough for 2 chickens.	Cover with foil and bake at 400° for 1 hour.	One half of this recipe can be used for Barbecue Tuna (use 4 to 6 ounce can of tuna).
In a stockpot, melt butter over medium heat. Cook onion in butter until softened.
Debone chicken, cut into pieces. Crumble bread in large bowl. Add all ingredients. Pour broth from cooked chicken over all ingredients. Bake in shallow pan about 30 minutes at 350°.
Using a large Dutch oven, saute ground round. Chop onions and combine with meat. Brown well. Add seasonings and pizza sauce. Simmer, covered, for 5 minutes. Spoon the meat mixture into bottom of pan. Lay 6 large noodles in pan. Pour on 1/2 sour cream mixture and 1/2 of the remaining meat mixture. Repeat process of layering noodles, cottage cheese, sour cream and meat. Top with remaining noodles. Combine grated Mozzarella cheese, Parmesan cheese and parsley flakes. Sprinkle over top. Bake 45 to 50 minutes at 350°. Makes 8 servings.
Cut bread with round cookie cutter and set aside. Break up remainder of bread and put in bottom of a greased 9 x 13-inch pan.
Mix margarine, flour and nuts. Pat into 9 x 13-inch pan. Bake at 350° for 15 minutes or until golden brown. Cool completely. Mix cream cheese and powdered sugar. Spread on crust. Mix pudding and milk. Spread on top of cream cheese mixture. Spread carton of Cool Whip over all. Refrigerate several hours or overnight.
Cook carrots in water until done, but still crisp, 10 to 15 minutes. Drain.
Add rice to stock and boil until cooked. Add tomatoes, salt and pepper. Serves 6 to 10.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Mix flour and baking powder. Add alternately with milk and flavorings. Fold in coconut. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 hours or until cake tests done. Cool on wire rack. Take out of pan after 15 minutes.
Dissolve yeast in lukewarm water. Set aside. Heat milk, shortening, sugar and salt until lukewarm. Add to yeast mixture. Stir in flour. Cover and set in a warm place for 15 minutes or until doubled in bulk. Turn out on floured board and pat until 1-inch thick. Cut with biscuit cutter or make in small rolls. Place in pan. Allow to rise until doubled in bulk. Bake at 450° until brown.
Cook rotini to desired doneness as directed on package; drain and rinse with cold water. In large bowl, combine rotini, sugar snap peas, chicken, red pepper and pineapple; toss gently. In small bowl, using wire whisk, blend remaining ingredients. Pour over salad mixture, toss gently to combine. Refrigerate 1 hour to blend flavors. Makes 8 (1 cup) servings.
Preheat oven to 400°. Lightly grease an 11 x 7-inch baking dish. In a small bowl, combine all ingredients, except for chicken; set aside. Place chicken pieces	in a single layer in greased baking dish. Bake for 15 minutes.	Turn each piece over. Sprinkle chicken pieces evenly with salt mixture. Bake for 35 to 40 minutes, or until juices run clear when pierced with fork. Serve hot.
Butter	an 8-inch square pan. In a medium saucepan, combine butter, milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, vanilla and nuts.	Stir vigorously until marshmallows and morsels melt and blend.	Pour into pan.	Cool; cut into squares.
Combine crumbs, 1 cup sugar and melted butter. Mix well and press into 13 x 9 x 2-inch pan. Set aside. Combine cheese, eggs and 3/4 cup sugar. Pour over crumbs and bake at 350° for 20 minutes. Cool. Prepare pudding mix with milk; beat well. Prepare whipped topping. Combine pumpkin, spices and 1 cup topping. Spread on cooled crust and cheese. Add remainder of topping and sprinkle chopped nuts on top.
Sift together dry ingredients into a large bowl. Stir in currants or raisins. Combine eggs, buttermilk and shortening. Then add to dry ingredients. Turn batter into a greased loaf pan. Bake at 350° until loaf tests done, about 1 hour. Remove from pan immediately. Keep refrigerated. Is good toasted with butter.
Combine all ingredients and mix well. Roll out thin and cut with cookie cutter Brush with 1/5 c. melted butter and sprinkle with sugar and cinnamon mixture. Bake at 400° for 7 1/2 minutes.
Mix sugar, cocoa and salt in large saucepan. Add Carnation and butter. Heat to boiling over medium heat and boil 2 minutes, stirring constantly. Remove from heat. Blend in peanut butter. Stir in remaining ingredients.
Heat oven to 325°. Butter a 5 1/2 cup souffle dish or a 1 1/2 quart casserole. Cook broccoli as directed on package. Drain. Beat baking mix, milk, eggs and salt with hand beater until smooth. Stir in broccoli and cheese. Pour into greased dish and bake until knife inserted comes out clean (approximately 1 hour). Serve immediately.
Boil and debone chicken, saving broth. Set aside. Mix flour, water and egg to make dough. Spread on well floured surface and roll out very thin. Slice into strips. Bring broth back to boil and drop strips in one at a time. Add chicken. Cook about 10 to 15 minutes until dumplings are cooked tender. You will need to make 2 to 3 recipes of dumplings to full 4-quart pot. Add water as needed. Salt and pepper to taste.
Bring first three ingredients to a boil, but don't let it boil. Blend remaining ingredients into hot mixture. Put in blender and mix thoroughly. Yields 1-quart plus.
Peel and take out seeds of cucumber rings. Mix pickling lime and 8 1/2 quarts of water together. Pour over cucumbers and let stand 24 hours. Drain off liquid; wash rings. Soak in plain water 3 hours; drain. Simmer rings in 1 cup vinegar, red food coloring, alum and water to cover for about 2 hours. Drain and throw away liquid.
Saute leeks in butter. Add carrots, saute 1 more minute. Add broccoli, cauliflower, cabbage, Brussels and chicken broth and season to taste. Simmer 10 minutes. Vegetables should be crisp. Sprinkle with parsley when serving. Very tasty and good for you!
Heat 1 tablespoon oil in skillet, medium heat. Add chicken; cook, stirring until chicken is cooked. Remove; drain on paper towels. Heat remaining oil in same skillet and carrots; cook. Stir 4 minutes. Add broccoli and garlic. Cook; stir 2 minutes.
In 4-quart pot, brown meat and onion. Add celery and parsley; add water and bring to boil. Cover and simmer until celery is near tender. Add remaining ingredients except corn and noodles. Bring mixture to a boil; cover and simmer for 20 minutes, stirring occasionally. Stir in corn and uncooked noodles; cover and simmer 10 minutes more, stirring occasionally. Makes 8 to 10 servings.
Melt together peanut butter, chocolate chips and margarine. Pour over Crispix and stir. Put 1 cup powdered sugar in brown paper bag. Add mixture, then one more cup powdered sugar on top and shake well. Spread on cookie sheet until firm.
Combine all ingredients. Add as much orange juice as you want for your taste. Steep in pan for at least 30 minutes. (Really good to put in crock-pot - makes your house smell great in the cool weather!)
Mix sugar, sour cream and coconut together and set in refrigerator for 2 hours. Bake regular-size orange cake mix and cool. Bake in 9-inch round pans. When cool, cut into 4 layers.
Bring to the boiling point and cook slowly 30 minutes, stirring occasionally. Remove the spice bag. Makes 4 pints.
Wash apples but do not peel them. Core by taking out center from top to bottom. Cut thin slice off apple bottoms so they will sit upright in skillet. Melt butter in heavy skillet over moderate flame. Place apples in pan. Fill core cavities with maple syrup. Dust apples with cinnamon and pinch of nutmeg. Add water to pan. Cover and simmer over low flame for about 20 minutes. Apples may be served as is or with dab of whipped cream. Serves 4.
Preheat oven to 350°. Spread 1 package rolls on cookie sheet. Beat together cream cheese, sugar and egg yolk. Spread over layer of crescent rolls. Spread the other package of crescent rolls over cream cheese layer. Brush with egg white. Press in sliced almonds. Bake at 350° for 25 to 30 minutes.
Combine sugar and cinnamon. Dip marshmallows in melted butter. Roll marshmallows in cinnamon/sugar mixture. Wrap a crescent roll triangle around each, completely covering the marshmallow. Squeeze edges of dough tightly to form a seal. Dip in margarine and place in muffin pans. Bake at 375° for 10 to 15 minutes. Immediately remove from oven and drizzle with powdered sugar and chopped nuts.
Brown meat, onions, salt and pepper. Drain grease. Add bbq sauce. Simmer 10 mins. Place biscuits in muffin cup pan. Press dough up sides to the edge of cups. Spoon mixture into cups and sprinkle with cheese. Bake until biscuits are done.
Remove all fat from meat and cut with grain into 1/4-inch thick strips. (partly frozen cuts easier) Place meat in flat pan. Mix all ingredients and pour over meat.
Dissolve yeast in the 1/2 cup warm water. Set aside. In a large bowl, measure sugar, shortening and salt. Pour on the hot water and let melt. Let cool. Add yeast mixture and beaten eggs. Beat in flour, 1 cup at a time, until dough is soft and smooth. Refrigerate overnight. When ready to use, shape in butterhorns. Let rise until double. Bake 10 to 12 minutes at 350°, a bit longer for cinnamon rolls.
Cut a lengthwise slice off the top of each hot potato (scrubbed, oiled and baked at 425° for 1 hour). Scoop out pulp with spoon, leaving shells intact. Mash with an electric beater; when smooth, add milk, butter and seasoning. Add egg and whip until fluffy. Fold in pimento and cheese. Fill shells with potato mixture. Freeze in foil or refrigerate. To reheat, bake in 350° oven for1 hour and 15 minutes for frozen or 20 to 40 minutes for refrigerated temperature.
Boil butter, syrup, water, sugar and cream of tartar to soft ball stage, then add soda. Stir and pour over popped corn. Bake in oven at lowest temperature 150° to 200° for 1 hour. Stir at least 3 times.
Cut and peel zucchini. Boil with onion for 5 minutes. Drain and put in casserole dish. Add remaining ingredients. Bake at 350° for 50 to 55 minutes. Serves 4 to 6.
Cook potatoes and onion until tender. Make a medium to thick white sauce. Melt oleo; add flour. Blend. Add milk, salt and pepper to taste. Cook until thick. Combine with drained, cooked potatoes and onions; stir, then place in large casserole. Top generously (1/4-inch thick) with good melting cheese (such as Longhorn). Bake in 375° oven until cheese melts and potatoes are bubbly.
Mix first four ingredients together by hand. Mix remaining ingredients in double boiler. Put half of batter in greased 13 x 9-inch pan. Pour on chocolate mixture. Add rest of batter on top. Bake at 350° for 25 minutes.
Place ham in 12 x 7 1/2 x 2-inch microwave-safe baking dish. Cover with waxed paper. Microcook on High for 8 to 10 minutes or until heated through, turning meat over ever 3 minutes. Cover and keep warm.
Cut crusts off bread. Butter 8 slices of bread; place on bottom of 9 x 13-inch pan. Mix chicken, eggs, mushroom pieces, olives, onion and mayonnaise and spread on top. Place last 8 slices on top of chicken mixture. Mix together chicken soup, sour cream and milk. Pour soup mixture over all. Bake at 350° for 30 minutes. Broil 4 to 5 minutes to brown lightly.
Cook ground beef. Cool and season in large bowl. Chop lettuce; add chopped tomatoes. Add all other ingredients; toss.
In a heavy 2-quart saucepan, melt butter over medium-low heat. Add celery and green onion and cook until softened, about 5 minutes. Stir in rice and cook, stirring, for 1 to 2 minutes, coating all grains with the butter. Stir in stock, lemon juice, lemon zest, salt and pepper and bay leaf. Bring to a boil. Reduce heat to low. Cover pan and simmer for 20 to 25 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 to 8 minutes. Discard bay leaf. Add parsley and toss rice lightly with a fork to mix and fluff. Serve hot. Makes 6 servings.
Beat eggs and sugar. Add shortening and milk. Sift dry ingredients and add enough to make a stiff dough. Chill about 45 minutes. Roll dough about 1/2-inch thick. Cut in strips about 3/4 x 2-inches. Twist and fry or roll dough with your hands in the shape of a log and fry in deep fat or oil at 360° until light brown. Drain on paper towels. If desired, shake in bag of confectioners sugar.
Place shrimp in cold water. Bring to a boil and remove from the heat. Let sit 3 minutes. Peel and clean shrimp and set aside. Preheat oven to 350°. Melt butter in a heavy saucepan and blend in flour. Add half and half gradually to make a smooth sauce. Add cheese, catsup, Worcestershire and seasonings. Stir over medium heat until cheese has melted. Fold in cooked rice, mushrooms and shrimp. Spoon into a casserole dish; sprinkle with crumbs and bake 30 minutes. Serves 4.
Mix salad greens. Toast together almonds and sesame seed. Add to bacon and noodles. Stir well. Add to dressing consisting of:
Mix all ingredients, except bacon, and bake 1 hour at 375°. Remove from oven and sprinkle crisp bacon on top. This is Hollon's favorite dish.
Grate and drain the potatoes well. Add remaining ingredients and mix together well. For each pancake, drop about 3 tablespoons of batter into hot oil and flatten slightly. Fry until golden. Turn and fry on other side. Drain on paper towels and keep warm. Serve with applesauce. Makes about 8 or 9 pancakes.
Cream butter and cheese. Add salt, pepper and flour. Work until mixture leaves bowl and hands. Roll thin. Cut in strips or use cookie press. Bake in 425° for 8 to 10 minutes or until lightly browned.
Mix all ingredients together and drop by rounded teaspoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 2 1/2 dozen cookies.