HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and stem strawberries. Mix sugar and cornstarch in pan; pour boiling water over this and cook. Stir until clear and thick. Remove from heat and add 2 tablespoons strawberry jello. Pour over strawberries in pie crust.
In a heavy skillet, over low heat, put white sugar. Stir slowly while melting. When liquid, take off fire and add butter and soda. Stir until bubbling stops. Butter well an 8 or 9-inch pan. Pour the peanuts. Pour hot syrup over platter or pan.
Cream butter and sugars in bowl until light and fluffy. Add beaten eggs; beat well. Sift dry ingredients together except soda. Dissolve soda in milk. Add to creamed mixture alternately with dry ingredients, beating well after each addition. Stir in enough orange juice to make soft dough. Roll to desired thickness on floured surface. Cut as desired. Place on greased cookie sheet. Bake at 350° for 15 minutes or until light brown. Cool on wire rack. Store in airtight container. Yield: about 7 dozen 3-inch tea cakes.
In a medium bowl, combine the shrimp, green onions, water chestnuts, sherry, salt, sugar, black pepper and cornstarch. Mix well. Add the beaten egg and mix. Allow the mixture to set for at least 30 minutes.
Heat oven to 225°. Grease a 10-inch tube pan. Line bottom of pan with 2 layers of greased brown paper. Cream margarine and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift 4 cups flour with baking powder and salt; add to creamed mixture alternately with orange juice. Mix pecans, cherries and coconut with 1/4 cup flour. Fold into batter. Spoon batter into prepared pan. Bake 4 hours. Remove from oven. Cool in pan at least 2 hours. Remove from pan; cool thoroughly. For easier slicing, wrap and store in refrigerator.
Let cream cheese stand at room temperature until it's soft. Mash with a fork and add mayonnaise. Chop up pecans until you have 1/2 cup. Chop up one cup of olives. Put them in your bowl and add olive juice with a dash of pepper. No salt! Stir well. This will be mushy, but it's supposed to be that way. Put this in a pint jar and refrigerate for at least 24 to 48 hours. It will thicken.
Boil and mash potatoes; season to taste. Place in casserole. Brown ground beef; season to taste. Place over potatoes. Top with the chopped bell pepper and onion over beef. Spread cheese over this; bake at 350° until cheese melts.
Mix sugar, vanilla and salad dressing together. Add cocoa, salt and flour (which has been sifted together 3 times) alternately with hot water. Bake at 350° for about 40 minutes.
Mix sugar and meal. Add eggs, milk, vinegar, lemon juice and flavoring. Add melted butter. Bake in an unbaked crust at 350° for about 40 minutes.
Mix cream cheese and powdered sugar together. Put in the crust. Drain juice off pineapple. Pour on it. Put bananas and Cool Whip on last.
Cream Crisco and sugar. Add eggs and vanilla; mix well until fluffy. Add dry ingredients; mix until everything is same color. Add nuts and chocolate chips. Bake at 350° until brown, 8 to 10 minutes. Makes approximately 4 dozen 3-inch cookies.
Mix well and chill thoroughly. This salad keeps well. The sweet and sour flavor goes well with grilled pork chops, hamburgers, hot dogs and also pintos. May add hot peppers.
Combine 5 ounce jar sharp process Old English cheese and 1/2 cup butter in a mixer. Then combine cream cheese (softened) and deviled ham with catsup. Mix.
Cook spaghetti until tender, in clear salted water. Drain. Slice onion and cook slowly in butter. Add hamburger and cook on medium heat for 5 minutes, then add cooked spaghetti, tomato soup and seasoning. Cook 30 minutes, stirring frequently.
Prepare roux: Melt 2 tablespoons butter in small saucepan; stir in flour. Cook over low heat 3 minutes. Stir constantly. Cool.
Combine all ingredients, except cheese (mixed well) in a greased casserole. Sprinkle with cheese. Bake in a 350° oven for 40 minutes.
Pour crushed pineapple into pie crust, then add walnuts. Cook marshmallows over double boiler until melted. Pour immediately into pie crust over pineapple and walnuts. Top with whipping cream. Cover with inverted plastic lid and put into freezer until hard. Delicious!!! Serves 6.
Brown chicken in oil and butter; remove. In same pan, put the brown rice, white rice and recommended amount of water. Put onion soup in and stir all together. Place chicken, skin side down, on top of rice and bake, uncovered, for 45 to 50 minutes at 350°.
In saucepan, steam onions in small amount of water. In large, flat pan, pour half of enchilada sauce. Fry tortillas briefly in small amount of oil. Then turn tortillas in enchilada sauce and place 1 tablespoon onions, 2 olives, 1 tablespoon eggs and 2 tablespoons cheese in tortillas. Roll and place filled tortillas in greased 9 x 13-inch pan. Continue until all tortillas are filled. May fill another 8 x 8-inch pan. Pour remaining enchilada sauce over tortillas and cover with remaining cheese. Bake at 350° for 30 minutes.
Mix first 3 ingredients well. Gently stir in cereal. Shape into eggs. Chill. Dip in chocolate or colored coating. Decorate.
Spread peanut butter between 2 saltines as to make a sandwich. Melt chocolate in microwave. Dip saltine sandwich in chocolate. Cool until set.
Combine sugar, baking soda, buttermilk and salt in a heavy 4-quart saucepan. Cook over medium heat to 210° (about 5 minutes), stirring constantly. Add butter, syrup and pecans. Continue stirring until candy reaches 234° (soft ball stage), about 5 minutes more, stirring constantly.
Grease a pizza pan. Press crescent roll dough into pan. Sprinkle cooked sausage over dough, then eggs that are cooked. Sprinkle grated cheese and Parmesan cheese. Bake at 375° for 25 minutes. Slice and serve.
Mix all ingredients together, except egg whites. Pour in pot and cook until mixture thickens, stirring constantly. Let cool and pour into baked pie shell. Beat egg whites until stiff and add 6 tablespoons sugar. Beat until it peaks. Put in oven to brown.
Prepare package of Uncle Ben's rice according to directions. Set aside. Brown sausage. Saute in a little pork grease (sometimes you must add a little butter) the green pepper, onion, celery and mushrooms until tender. Mix with the sausage and add sour cream. Heat through on top of stove or put in a greased casserole dish and bake, covered, until heated.
Beat eggs until light and fluffy. Add sugar and salt; continue beating. Fold in milk, cream, flavoring and, if you like, 1 1/2 to 2 cups sweetened peaches or strawberries. Omit flavoring if you use fruit.
Mix ingredients and pour in a greased and floured pan and bake 17 minutes at 350°.
Blanch onions in boiling water for 1 minute; drain and peel. In a kettle, melt the 1/2 stick butter over moderate heat, add the beef and toss to coat it with the butter, but do not let it brown. Add the wine, the stock, the tomato paste, the vinegar, the sugar, the cumin, the garlic, the allspice, the bay leaf and salt and pepper to taste; bring the mixture to a boil and simmer the stew, covered, for 1 hour and 30 minutes. Add the onions and simmer, covered, for 30 minutes.
Combine potatoes and butter. Mix well. Blend in sugar, eggs, nutmeg and vanilla. Stir in milk. Mix well. Pour into pie shell. Bake at 350° for about 45 minutes.
Wash cucumbers; let stand in hot water while bringing to a boil the vinegar, water and salt. Pack hot cucumbers in jars with dill.	Fill jars with vinegar mixture. Seal.
Sift together the flour, baking soda, salt and baking powder. Rub in the butter, then add the Sourdough Starter and mix. Turn dough onto a lightly floured board; knead lightly until satiny. Roll dough 1/2-inch thick, then cut with a floured cutter. Place biscuits on a well-greased pan; brush tops with soft lard. Let rise for 1 hour in a warm place. Bake in a moderate oven (350°) until brown.
Beat eggs until foamy; gradually add sugar. Stir in rest of ingredients. Mix well. Bake at 350° for 45 minutes or until center is firm. Cool and serve with ice cream or whipped topping, if desired.
Fill pan 1/2 full of water. Let come to a full boil. In a bowl, add water to the cornmeal (small amount at a time). Mix, then add to boiling water. Cook 30 minutes, covered.
Cook 12 minutes or more the bacon, onion and celery in large pan until bacon is done. Stir in beans, broth, bay leaf and 1 1/4 cups water. Lower heat and simmer for 15 minutes. Discard bay leaf. Remove 2 cups of the solid food and puree the remainder of the dish, then return all ingredients to stove. Season with pepper and Cajun seasoning. Add more broth to this if necessary. Serve with salad and rolls. Serves 4.
Cut meat in cubes. In a Dutch oven cook onion, celery and pepper in oil until tender. Add water, potatoes, tomatoes, catsup, Worcestershire sauce and bouillon granules and bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in corned beef and cook 2 minutes more.
Up to 6 hours before mealtime, in a 1-quart casserole, stir together water, chicken, carrot, soy sauce, bouillon granules, red pepper and ginger. Microcook, covered, on High for 5 to 6 minutes or until boiling, stirring once. Spoon soup into a small vacuum bottle; seal.
Line a 10-inch pie plate with pastry. Separate eggs and beat the whites until they hold up in peaks. Add about 1/4 cup of the sugar. Cream the butter. Add salt and remaining sugar. Add unbeaten egg yolks; beat well. Add the flour, lemon juice and lemon rind. Add milk, then fold in beaten whites. Pour into unbaked pastry. Bake at 425° for 15 minutes. Reduce heat to 325°; continue to bake for 25 minutes. Place pie on rack to cool. Serves 6.
In a heavy saucepan, combine sugar, flour and salt. Gradually add enough milk to make a thick paste. Add egg yolks and beat until smooth. Add remaining milk and stir until smooth. Cook over low heat, stirring constantly, until thick. Add vanilla, butter and coconut. Mix and pour into baked pie shell. In another bowl: beat egg whites until foamy, add a dash of salt and continue beating. Add 1 tbsp. sugar for each egg white. Beat until stiff peaks form. Pour onto pie and spread to edge of pie. Sprinkle with coconut and bake at 275 degree oven until golden brown.
Combine first 7 ingredients, 3 cups water and 1 teaspoon salt. Bring to boil. Simmer, covered, for 30 minutes; stir often. Add spaghetti; simmer, covered, for 30 minutes. Stir often. Serve with cheese. Makes 7 servings.
Mix well the oil, sugar, pineapple, flavoring, salt and eggs. Add bananas and nuts. Mix in flour gradually. Stir until smooth (do not beat). Grease 3 single pans and flour lightly. Add mixture and bake at 350° for 25 minutes. Use cream cheese icing.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix dressing on steak that has been lightly sprinkled with salt, pepper and garlic. Roll like jelly roll and secure with toothpicks. Place in pan and cover with cream of mushroom soup. Bake for 1 to 1 1/2 hours until steak is tender.
Mix together. Pour into muffin tins. Bake at 400° for about 20 minutes. Makes 6.
Crush Oreo cookies; reserve 1/2 cup. Mix remaining crumbs with margarine and press into 9 x 13-inch container. Refrigerate 1 hour (or freeze) until set.
Sift dry ingredients together. Cut in shortening. Add milk and mix well. Drop batter onto baking sheet.
Put peach slices in bowl; sprinkle with sugar and let sit 30 minutes. Pour sherry over peaches and refrigerate for at least 2 hours. Pour lemon juice and ginger ale over fruit. Serve over ice in punch bowl. Garnish with mint leaves and fresh flowers. Makes about 15 four ounce servings.
Preheat oven to 350°. Grease 9 x 3-inch pan. Stir cake mix, eggs and butter with mixture until well blended (batter will be stiff). Stir in marshmallows and nuts. Spread batter in pan. Bake at 350° for 25 minutes. Cool, then cut into squares.
Toss the cheese with the flour. Add the remaining ingredients; mix well. Pour this into pie shell. Bake at 350° for 1 hour.
Heat oven to 350°. Melt the margarine in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork until dough leaves the sides of the bowl. Turn out on lightly floured board; knead just until smooth. Roll dough out into a large rectangle about 1/4-inch thick. Sprinkle apples or fruit evenly over the dough. Roll up dough like a jelly roll. Dampen the edges of the dough with a little water and seal. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted margarine. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake for 55 to 60 minutes.
Combine all ingredients and put into large casserole dish. Cover and bake 1 1/2 hour, stirring occasionally (every 15-20 minutes) in 350° oven.
Melt the margarine in a 9 x 13-inch baking dish. Combine the corn, onion, sugar, eggs, salt, pepper, water and cornbread mix in a bowl; mix well. Spoon into the prepared baking dish. Bake at 325° for 1 hour. May serve as a main dish by adding 1 pound browned ground beef before baking. Yields 10 servings.
Take friendship and add thoughtfulness. Mix well together with a pinch of powdered tenderness, lightly beaten into a bowl of loyalty to which has been added faith, hope and charity. Be sure to add gaiety that sings and the ability to laugh at little things. Moisten with sudden tears of heartfelt sympathy. Bake in a good natured pan. Serve often.
Saute onion in	bacon drippings until tender.	Add cut up chicken and seven	cups water. Add salt and pepper. (I like my purlo hot with pepper.) Bring to boil; reduce heat and simmer until done, about 1 1/2 hours. Debone chicken, measure out 4 cups broth. Return to	boil and add rice and chopped eggs. Cook, covered, until grains are tender and liquid is absorbed, about 25	to 30 minutes.	Other meats or seafood may be substituted for the chicken. (As	a child I thought the whole world ate purlo for Sunday dinner.)
Brown meat with the onion and drain. Stir in parsley, salt, pepper, nutmeg, tomato sauce and wine. Heat to boiling. Reduce heat and simmer for 5 minutes. Pare eggplant and cut into slices. Arrange half the eggplant in a baking dish. Cover with the half the meat mixture. Repeat layers. Cover with aluminum foil. Bake at 375° for 40 minutes or until tender. Beat together eggs, milk and 1/2 teaspoon salt. Pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool for 10 minutes, then cut into squares.
Blenderize all ingredients for 1 minute. Pour or spoon onto heated griddle. Turn once. Serve with powdered sugar or your favorite fruit topping. Makes 20 small (6-inch) pancakes.
In saucepan, simmer apple juice and lemon peel, covered, for about 45 minutes or until fork-tender. Remove chicken and cool; reserve broth. Add raisins to broth and let stand 20 minutes. Remove chicken meat from bones; discard bones and skin. Chop chicken coarsely. Place in large bowl. Drain raisins and mix with chicken. Add onion, bean sprouts, pecans, mayonnaise, olives and pepper relish. Stir to mix well. Chill.
Bring large pot of water to a boil. Cook broccoli until crisp-tender; remove with slotted spoon and place in serving bowl. Add fettucine to same pot of boiling water and cook until tender. Drain and add to broccoli. Mix in tuna. Combine remaining ingredients and cook in same pot, stirring, until sauce is smooth and heated through. Season with salt and pepper. Pour sauce over pasta mixture and toss. Makes 4 to 5 servings.
In medium saucepan, melt butter and chocolate. Remove from heat; stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in greased 8 x 8 x 2-inch pan. Bake at 350° for 30 minutes. Cool. Cut into 16 squares.
Beat eggs well. Add sugar, butter, oil and vanilla and beat well. Stir in chopped apples, flour, nuts, salt, soda and cinnamon. Mix well. Bake at 325° for 1 hour and 20 minutes for tube pan. May also be baked in pint wide mouth jars or any size loaf pans. Adjust time for other containers but keep temperature the same. If using jars, wipe rim and place lids on as soon as you take them out of the oven.
Mix mustard and water. Line shallow pan with foil. Spray with Pam. Cut fish into 1-inch pieces and dip in mustard mixture. Roll in corn meal. Place in pan slightly apart. Spray fish with Pam. Bake at 400° for 20 minutes. Then turn on broil for 5 minutes or until slightly brown.
Mix vegetables together. Mix mayonnaise, sugar and vinegar together. Pour over vegetables. Refrigerate until serving.
Layer all ingredients in order, ending with cheese. Sprinkle with chili powder. Bake in 350° oven for 30 minutes or until bubbling gently. Cool slightly and serve with chips.
Heat oven to 375° (moderate). Combine all ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 12 to 15 minutes. Swirl confectioners sugar frosting on top of each cookie. Makes 2 dozen.
Wash the strawberries and remove the stems. Place in a large bowl. Add the sugar on top. Refrigerate mixture for 2 days until the strawberries form their own syrup. Remove strawberries.
Wash the cucumbers. Make a brine of the vinegar, water and salt. Bring to a boil. Place a generous layer of dill, 1/2 to 1 clove garlic slice and 1/2 teaspoon of mustard seed in bottom of each clean quart jar. Pack the cucumbers into the jars. When the jars are half filled with cucumbers, add another layer of dill. Finish packing the jars. Fill the jars to within 1/2-inch of the top with the boiling brine. Put jar lids on and hand tighten. Process for 5 minutes in large canner of boiling water. Take out and let cool, sealing the jars. Best set for a few weeks before using to get the flavors.
In large bowl, mix 1 cup flour, sugar, onion, dill seed, soda and yeast.
Mix white sugar and cinnamon in large plastic bag. Cut biscuits in one quarter pieces, drop into bag and shake to coat. Place in a greased pan. Boil brown sugar, butter and pecans for 2 minutes, pour over biscuits, bake at 350° for 35 minutes. Turn out onto a plate to cool; syrup will continue to run down sides as bread cools.
Brown chicken in a small amount of oil. Add Yoshida sauce; cover with lid and simmer until chicken is tender. Remove chicken to a plate. Add 1 cup raw rice to Yoshida sauce, plus water. Put chicken on top of this, cover with lid and simmer about 25 minutes, until rice is done.
Combine salad dressing, mayonnaise, half and half, seasoning, salt and pepper in a small bowl. Blend well. Cover and refrigerate overnight to blend flavors.
Preheat oven to 350°. Blend soups together; add milk until smooth. Then add rice and pour into bottom of a greased 9 x 13-inch pan and spread evenly. Place raw chicken over the rice mixture and sprinkle the onion soup mix over the chicken. Cover tightly with foil and bake 2 hours.
Beat egg. Add sugar and fruit cocktail; beat. Add flour, salt and baking soda. Mix well. Pour in lightly greased 8 x 13-inch pan.
Preheat oven to 425°. Lightly grease a baking sheet. Cream butter, vanilla and sugar until soft. Add flour and nuts. Roll into small balls. Bake 10 to 15 minutes. When done, roll balls in confectioners sugar while still hot.
In large skillet, saute chicken and onion in hot oil until chicken is no longer pink. Add vegetables and saute 2 minutes longer. Add spaghetti sauce and shrimp. Simmer, uncovered, 10 minutes or until shrimp turns pink and chicken is cooked through. Stir in spinach and let cook 3 to 5 minutes longer. Serve over hot, cooked fettucine and top with Provolone. Makes 4 to 6 servings. The shrimp may be cooked first and then put in at the end.
Mix frozen strawberries, sugar, egg whites and 1 tablespoon lemon juice together. Beat for 15 minutes. Fold in whipped cream. Pour into graham cracker crust. Sprinkle with crumbs.
Steam asparagus tender. Run under cold water. Mix ingredients. Pour over cold asparagus.
Mix pudding with skim milk. Add sour cream and Cool Whip. Layer with vanilla wafers and banana slices.
Wash cranberries and drain. In shallow pan, stir cranberries with sugar. Cover tightly with aluminum foil. Bake at 350° for 1 hour. Spread walnuts in separate pan. Toast in oven until light golden brown, about 12 minutes. Stir together baked cranberries, walnuts, marmalade and juice until well mixed. Chill.
Grease casserole with butter or margarine. Add defrosted broccoli. Top with 1 cup rice. Saute onion in butter. Pour on top of rice. Add milk and water mixture. Top with sliced or shredded cheese. Pour soup over all. Top with bread crumbs and a little butter. Bake at 350° for 30 to 45 minutes.
Cook ground pork and drain. Put into crock-pot. Add remaining ingredients. Cook for 10 to 12 hours. Um um um!
Spread the potatoes in buttered 9 x 13-inch dish. Mix next 5 ingredients and spread over the potatoes. Cover with crushed corn flakes. Drizzle with melted margarine. Bake at 300° about 45 minutes or until golden brown.
Boil together first 4 ingredients for 5 minutes. Cool, then add remaining ingredients. Grease, then flour baking pan (about 12 x 12-inch). Pour batter into pan and bake at 300°. Cook until done, approximately 30 minutes. Good with or without icing.
Combine eggs, milk, salt and pepper. Cut tomatoes in 3/4-inch thick slices. Dip in cracker crumbs, then in egg mixture and again in crumbs. Fry in hot oil until browned. Sprinkle with cheese. Cover and cook over very low heat until cheese is melted. Makes 4 servings.
Cream oleo, sugar and eggs. Add orange rind and vanilla. Sift dry ingredients. Add to creamed mixture alternating with milk. Mix 1/2 cup flour with dates and pecans. Fold into cake mixture. Turn into greased tube pan (I use 2 loaf pans). Bake at 325° to 350° for 1 1/2 hours or until done.
Blend ingredients together with 1/2 cup cold water in heavy saucepan and add 2 cups boiling water. Stir and cook until thick and bubbly. Cool and pour into large baked pie shell.
Place butter or margarine in an 8-inch round dish and microwave for 1 minute or until melted. Mix together sugar and spices. Stir them into the butter. Add the apple slices and toss to coat evenly. Microwave on 100% power for 5 minutes until apples are cooked but still firm.
Chop up corned beef finely and add the next 4 ingredients. Mix thoroughly and spread on bun halves for open-face sandwiches. Wrap loosely in foil. Bake 12 minutes at 350°.
Crumble bread in dish; shred cheese. Brown, drain and crumble sausage in dish. Beat eggs and milk and pour over other ingredients. Then add mushroom soup and the 1/2 cup milk; pour over top. Bake 1 1/2 hours at 300°.
Sift together all dry ingredients. Beat egg with milk and add to flour mixture along with melted butter. Stir well. Spread batter in 9-inch pie plate and bake in 375° oven for 30 to 35 minutes or until lightly browned around edges. Serves 6.
Drain pineapple, reserving juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until brown. Stir sauce. Pour over chicken. Bake at 400° for 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake for 5 minutes longer.
Mix all ingredients together and put in casserole dish. Bake at 350° for 25 to 30 minutes.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Spread in greased 8 x 12-inch baking dish. Bake uncovered at 425° for 10 minutes.
Brown meat with chopped onions; set aside. Combine soup, chilies, sour cream and salt. Stir well. Add browned meat and onion mixture. Fill each tortilla with 1 1/2 tablespoons sauce and a spoon of cheese. Roll up and place in 13 x 9-inch baking pan that has been sprayed with Pam. Spoon extra sauce over top and sprinkle with any extra cheese. Cover with foil. Bake at 350° for 25 minutes. May be prepared a day ahead and kept refrigerated.
Cook onion and garlic in oil in large pot. Saute until light brown. Add zucchini and green pepper; cook over medium heat 10 minutes. Add remaining ingredients except macaroni. Simmer 10 minutes. Cook macaroni in boiling, salted water for 5 minutes. Add to soup; simmer 5 minutes more. Serve hot. Rye breads go very well with this.