HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour Bundt pan. Cream butter and sugar; add each egg separately and beat thoroughly. Stir in flour, chocolate syrup and vanilla. Bake approximately 50 to 60 minutes at 325°.
Wash rice well. Soak in water for 30 minutes, then drain and put in a container for another 30 minutes. Thinly slice gobo (1-inch long) and put them in water. Slice the carrots thin. Boil and cut the string beans short. Cut the aburage in 1-inch squares. Soak the shiitake in water for 20 to 30 minutes and squeeze them to drain. Cut the stems off. Take shimeji out of the bag, separate and wash with salt water. Mix these ingredients together and cook in a saucepan with 1 tablespoon soy sauce, 1 tablespoon sugar and 1/2 cup soup stock. Season the eggs with sugar and salt. Cook in a frying pan and make thin omelets. Cut in 1-inch pieces.
Mix first 3 ingredients together and set aside. Heat last three ingredients until melted. Pour this over first mixture. Coat completely and press into a greased tube pan. Let set, then turn out on a plate and serve.
Sift flour, baking powder, salt, sugar and dry milk into a bowl. Cut in peanut butter with two knives until a fine corn meal. Add orange rind. Combine egg and water; add all at once into flour mixture. Stir just until mixed. Pour into a greased 9 x 5 x 3-inch loaf pan and bake at 350° for 50 to 60 minutes.
Place chicken in baking pan; salt and pepper. Place kraut over chicken. Top with Swiss cheese. Pour dressing evenly over cheese, cover with foil and bake at 325° for 1 1/2 hours. Sprinkle parsley, if desired. Serves 4.
Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm.
Combine first 3 ingredients. Add margarine and mix with fork until mixture is like cornmeal. Sprinkle in ice water a little at a time and mix with fork until pastry holds together. Roll into a ball and cut in half. Roll out onto an 11-inch circle between 2 sheets of wax paper. Remove top sheet and turn the piece with the pastry over the pie pan. Remove paper and mold into place. Crimp edges and pierce generously with a fork. Place in refrigerator until filling is ready. This recipe makes two crusts.
Melt margarine in a 9 x 13-inch pan. Mix and pour remaining ingredients into melted margarine. Bake at 375° until brown, about 25 to 35 minutes.
Cream together margarine and white and brown sugar. Add eggs and beat well. Combine flour, oatmeal, soda and baking powder and fold into mixture. Add vanilla, chocolate chips, raisins and nuts. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Boil broccoli following directions on box. Combine soup, mayo, cheese and onion in a bowl. Place broccoli in a greased casserole dish. Pour other ingredients over broccoli. Mix bread crumbs with 1/4 cup butter. Spread over top of casserole. Bake at 350° for 45 minutes.
Mix dried beef with mayonnaise, sour cream, onions, parsley, dill and Beau Monde. Refrigerate. Serve inside scooped out rye bread. Don't cut bread until ready to serve.
Brown meat, onion and pepper; drain. Add salsa, corn and seasonings. Layer 1/2 meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in a 13 x 9 baking dish. Repeat layers, ending with meat sauce. Sprinkle with cheese. Bake at 375° for 30 minutes.
Heat milk. Add bread crumbs. When cool, add beaten egg yolks and 1/2 cup sugar. Bake about 1/2 hour at 375°. Beat egg whites until stiff and add 1/2 cup sugar and the juice of 1 lemon. Put meringue on top and brown.
Cook the fatback until fried brown. Take meat from pan of grease. Add corn, cooking until done, stirring occasionally. If this is too thin and watery, mix 2 tablespoons flour with enough water that when it is added to corn mixture, it will thicken up some.
Press hamburger into 2 qt. baking dish. Add salt, pepper and chopped onion. Pour celery soup over hamburger. Add peas. Place single layer of tater tots over peas. Bake at 350 degrees for 35-40 minutes.
Put the asparagus in a greased casserole. Mix the peas with the soup and pour over the asparagus. Add a layer of water chestnuts. Top with cheese. Soak the bread strips in melted butter and put on top of the casserole. Bake at 350° for 40 minutes. Serves 8 to 10.
Mix cake according to directions of package. Pour 1/2 of batter into a greased & floured 9x13 in. pan. Bake at 350 degrees for 15 minutes. In a sauce pan, melt caramel with butter & milk. Pour over the baked 1/2 and top with chocolate chips & pecans. Pour balance of cake batter over chocolate chips & pecans. Bake until done, approximately 15-20 minutes. Cool & serve.
Prepare carrots by washing, peeling and cutting into 3-inch long pieces. Shred carrots in food processor. Remove shredded carrots; add to salad bowl. Roughly chop dried figs in food processor until the size of raisins. Add chopped figs to carrots. Sprinkle brown sugar over salad. Add vinegar; stir. Taste for desired balance of sweet and tart. Let set for 15 minutes prior to serving.
Cream together oil, sugar, oleo and egg yolks, then add remaining ingredients. Beat 5 egg whites until stiff, then fold into mixture. Bake at 350° for 35 to 40 minutes.
Brown meat well. Add all ingredients to pan. Bake for 3 1/2 hours at 250°. Add 1 cup sour cream to make gravy; cook another 1/2 hour. Can also be done in crock-pot; brown first. Serve with noodles.
Brown ground beef. Add green chilies and onion, if desired. Cook pinto beans or use canned. Prepare the lettuce, tomatoes and cheese as you would for regular tacos and set aside.
In a 4 qt container combine lemonade concentrate, limeade concentrate, powder sugar, egg whites and crushed ice. Mix well. Cover and freeze at least 30 minutes before serving. Spoon 2 cups slush mixture into blender. Add 1 cup of carbonated water. Blend until frothy. To serve, rub rim of glass with lime slice, dip in salt and fill glass.
Mix together. Bake at 325° for 1 hour or on top of stove for 30 minutes.
About 45 minutes before serving: Cut ham into 1/2-inch pieces; dice celery, thinly slice carrots, chop onion and dice zucchini. Remove 1 1/2 cups white kidney beans to medium bowl. With potato masher or fork, mash beans until smooth.
Clean and wash beans. Soak overnight. Drain water. In a heavy pot, heat the bacon fat. Saute onions until wilted. Add beans, tomato sauce, salt, pepper, vinegar, Tabasco sauce, red pepper and thyme. Add enough water to cover beans. Simmer until beans are semi-cooked, about 30 minutes. Remove 1 cup of beans, drain and mash or blend. Return to pot along with ham hocks and cover/cook on low for 2 hours.
Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, salt, soda and yeast. Heat liquids until very warm (125° to 130°). Add to dry mixture; beat well. Stir in reserved flour to make stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch or 9 x 5-inch) loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Let rise in warm place for 30 minutes. Bake at 400° for 25 minutes. Remove from pans and let cool. To serve, slice and toast. Makes 2 loaves.
Bake at 450° for 30 minutes. Serve with egg sauce or cheese sauce.
Melt oleo. Blend in flour, salt and pepper. Cook over low heat until blended. Turn heat up some and stir in chicken broth and milk. Bring to a boil and stir constantly until thick (about 1 minute). Stir in chicken. Serve over hot biscuits or hot corn bread. (May boil chicken breast with skin on for the broth and chicken.)
Preheat oven to 350°. Use 2 insulated cookie sheets to protect bottoms of cookies.
Cook noodles for 8 minutes; drain. Cook broccoli; drain. Mix cottage cheese with egg. Prepare chickens in 6 cups water with celery, carrot, onion and 1 teaspoon salt. Remove meat; save broth. For gravy mix oleo and flour. Cook to smooth paste. Add 1 1/2 teaspoons salt, basil and pepper. Cook 1 minute. Slowly add 3 cups chicken broth, stirring until it comes to a boil. Add other ingredients.
Saute onions on low heat in small amount of butter until tender. Add garlic and cook a little longer, being careful not to scorch the garlic. Add cooked black-eyed peas, jalapenos and seasonings. Blend this mixture in a food processor or blender until smooth.
Combine all ingredients and beat with mixer until frothy. Pour into freezer can. Add condensed milk. Fill freezer can to the line with whole milk.
Saute first ingredients in frying pan for 15 minutes. Cook second ingredients in double boiler until thick. Mix together and bake at 350° for 20 minutes. Serve over rice or pasta.
Cream Crisco and sugar; beat in eggs. Add molasses and lemon juice, then blend well. Mix and sift dry ingredients. Add to creamed mixture. Add boiling water and mix well. Chill thoroughly. Drop by teaspoons on a greased cookie sheet. Sprinkle with sugar. Bake in a moderate 350° oven for 8 to 10 minutes. Makes 4 dozen small cookies. For large cookies, drop by tablespoon and bake 10 to 15 minutes. It will make 2 dozen large cookies.
Brown together sausage and onion. Add soup, milk, olives and mushrooms. Season with salt and pepper to taste and add a sprinkle of garlic powder. Flatten bread slices, cut circles out and toast for 5 to 8 minutes. Place meat mixture into bread cups. Sprinkle with Parmesan cheese and place in broiler or microwave until heated.
Place all ingredients in a blender and mix. Yield: approximately 2 1/2 cups.
Mix all together. Fry on hot oil on both sides. Serve with sour cream and sprinkle with cinnamon and sugar.
Grease a 13 x 9 1/2 x 2-inch pan. Oven temperature is 350°.
Place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture.
Mix sugar, oil and egg substitute together. Add pumpkin. Add dry ingredients, then add apple juice, stirring until just mixed. Pour batter into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until it tests done. The second loaf can be wrapped in foil and kept in freezer for a few weeks.
Mix well and bake in 3 layers (8-inch pan) in preheated 350° oven about 25 minutes. Cool.
Melt margarine and cool. Add remaining ingredients. Pour in a 9 x 13-inch pan. Bake at 400° until light brown.
Place mushrooms in a gallon size ziplock bag. Whisk together oil, water, vinegar and Ranch mix. Pour over mushrooms; seal bag and marinate in refrigerate for 30 minutes or longer.
Combine sugar, syrup and butter. Then add eggs, pecans, salt and vanilla. Bake at 375° for 40 to 45 minutes (until center is set).
In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm ball stage). Add cream and butter, heat and stir until mixture reaches 245° again.
Cook bacon, if used, and remove from pan. Saute onion in bacon drippings or else in a tablespoon of margarine. Stir in cream of mushroom soup and milk with salt and pepper. Add boiled potatoes, sliced frankfurters and beans or peas. Pour into greased 1 1/2-quart casserole. Bake at 350° for 30 minutes and top before serving with crumbled bacon if desired. Yields 4 to 6 servings.
Combine ingredients in a bowl; knead until the mixture is smooth and well blended. To form shapes, you can roll out the dough to 1/4-inch thick or you can mold the shapes by hand. Do not make shape thicker than 1/2-inch. Make hole in top of ornament for string or wire loop. Place ornaments on greased baking sheet. Bake at 225° for 2 hours or more, until dry. Paint with acrylic paints.
In top of double boiler, place the cup of brown sugar. Butter the 3 slices of bread with the 2 tablespoons of butter and dice into small pieces. Sprinkle on top of sugar. Do not stir. Add 1 cup raisins; don't stir! Beat 3 eggs with the 2 cups milk, 1/8 teaspoon salt and the vanilla. Pour over bread. Do not stir! Place over simmering water and cook for one hour. The brown sugar will form a sauce. Serve hot or cold.
Slice rolls lengthwise through center of entire package. Do not break apart. Layer ham and cheese between layers of rolls. Place top section on top. Mix remaining ingredients and pour over roll. Leave uncovered until margarine sets, then cover. Bake, covered, for 15 minutes at 350°. Rolls can be refrigerated 24 hours or frozen until ready for baking.
In 3-quart saucepan over medium heat, cook celery, onion and carrots in butter until tender. Add flour; cook 1 minute, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly. Add stuffing and chicken; toss to coat. Spoon into 2-quart oblong baking dish. Bake at 350° for 35 minutes. Sprinkle with cheese and bake 5 minutes more to melt cheese. Garnish with carrot curls and celery leaves.
Combine all ingredients. Pour into baking dish (greased). Cover with 2 cups cracker crumbs and 1/2 stick melted oleo. Cover. Bake at 450° for 45 minutes.
Cream butter and sugar. Add next 4 ingredients after measuring flour and sifting with other dry ingredients. Dough will be soft. Roll into balls about the size of a walnut. Roll balls in sugar. Place on cookie sheet. Mash down with glass dipped in sugar. Allow room to spread. Bake at 350° for 10 to 12 minutes.
Mix altogether. Shape into balls. Add a little extra stuffing if it's too loose. Bake at 350° for 20 minutes. Can freeze or heat in microwave.
Mix all ingredients and let it rise until doubled in size. Work down. Put in greased pans and let rise until double in size again. Bake at 400° until brown.
Boil egg with 1 teaspoon salt; when done, put in cold water to cool quickly. Peel eggs and cut in half. Remove yolks and place whites on a serving tray, arranged the way you like.
Mix dry ingredients in a large bowl (with a wire whisk). Add the liquids; mix quickly with a whisk or fork. Lightly grease 12 muffin cups; distribute the batter evenly into them. Bake in a 350° oven until golden brown. Best served warm.
Preheat oven to 275°. Shred chipped beef into bottom of a 10 x 12-inch shallow, greased casserole. Wrap a slice of bacon around each half	of chicken breast. Place chicken on top of beef, add	pepper. Blend	soup with sour cream and button mushrooms and pour over the chicken. Cover and bake 3 hours on 275° (no salt).
Mix all together and pour 1 cup Italian salad dressing on salad. Mix well. Stir again before serving. Best if made the night before. Serves 12.
Mix well 1/3 cup soup, beef, bread crumbs, egg, salt and pepper. Shape into 6 oval patties; brown. Pour off excess fat. Add remaining soup, ketchup, Worcestershire sauce and mustard. Gradually blend water into flour until smooth. Stir into soup mixture. Pour over patties; cover and cook on low 20 minutes.
In a small bowl, mix cocoa (level off), plain flour and sugar. Use enough milk to mix dry ingredients. Put remainder of milk in saucepan and add mixture. Cook on medium heat. Stir constantly to keep from burning until thick! Add vanilla, butter and salt. Great over biscuits or by itself!
Brown sausage in skillet, stirring until crumbly; drain. Unroll crescent roll dough. Separate into 8 triangles. Arrange over bottom and up side of 12-inch pizza pan; seal edges. Spoon sausage over crust. Sprinkle with potatoes and cheese.
Stir it all up and put it in a 9 x 13-inch pan and freeze. Take it out 15 minutes before serving time.
Halve squash lengthwise, remove seeds and membranes. Place cut sides down in shallow 15 x 10-inch pan. Add water. Bake in 350° oven until tender (approximately 1 hour). Drain water from pan. Carefully scoop pulp from squash, leaving sturdy shells. Mash pulp and mix well with meat, cheese, celery, margarine, onion, brown sugar, salt, mustard and pepper. Fill shells. Sprinkle with crumb mixture and bake in same pan at 350° until hot and crumbs are lightly browned, about 30 minutes. Makes 6 servings.
Mix an shape into balls. Refrigerate 1 hour. Bake at 350 degrees for 20 minutes.
Mix the rest of the cake mix with 1 stick margarine (melted) and 1 egg with a fork until well mixed. Spread in greased pan. Set aside.
Brown meat. Drain. Spread meat in casserole dish; spread mushroom soup over top of hamburger. Place Tater Tots on top. Bake at 350° for 45 minutes. Top with shredded cheese for the last 5 minutes.
Heat oven to 350°. Trim excess fat from pork chops. Place chops in baking pan or dish; salt well. Top each chop with lemon slice and thin onion slice. Sprinkle with brown sugar. Pour catsup over the chops. Cover and bake 1 hour; uncover and bake 30 minutes longer, basting occasionally. Makes two servings.
Brown beef and onions. Combine all ingredients. Pour in 9 x 13-inch baking dish. Bake at 350° for 30 to 35 minutes.
*Have your butcher debone pork loin roast for you, or debone yourself (directions to follow).
Blend meal and margarine with a fork until crumbly, add beaten eggs, mix well; add other ingredients. Bake in a well-greased and floured pan that won't stick. Bake 45 minutes at 400°. (I use Teflon cake pan , 10-inch, sprayed with Pam and cook at 375° for 30 minutes. Just watch and test for doneness.)
Wash, dry and tear lettuce into bowl. Add sliced eggs and onions. Fry bacon until crisp. Remove bacon from pan and reserve drippings. Add vinegar, water, sugar, salt and pepper to drippings. Heat to boiling. Pour over lettuce and toss. Add bacon. Serve at once.
String and break beans. Wash and cook until they change their color. Drain off water and rinse in cold water. Pack into quart jars, leaving space at top. Then preheat 8 cups water, 1 cup vinegar and the salt. Boil and pour over beans. Seal jars. Set aside for 10 to 20 days and they are ready to eat.
Cream butter and sugar. Add eggs; beat until creamy. Add flour and mace or vanilla. Put into a greased tube or Bundt pan. Bake for 1 hour at 350°. Start in a cold oven.
Heat beans and pour off excess liquid. Mash with fork. Measure 1/2 cup mashed beans. Mix butter and sugar well. Add vanilla, beans, eggs and coconut. Pour into unbaked pie shell. Bake 40 minutes at 350°. Let stand until cool.
Preheat oven to 375°. Combine all ingredients except potato chips. Spread in a 9 x 13-inch greased pan. Sprinkle with chips. Bake 50 to 60 minutes, until lightly browned.
Make chicken stock by cooking chicken, onion, bouillon cubes and margarine in about 3 quarts water. Take out chicken and shred it up.
Heat oven to 350°. Mix eggs, cinnamon, oil, sugar, vanilla, baking soda and baking powder. Gradually add flour. Mix well. Add pineapple, zucchini and nuts. Mix again. Pour batter into loaf pans. Bake 2 loaf pans for 50 minutes.
Brown meat in a large skillet; drain. Add onions; cook until tender. Stir in tomatoes, tomato paste, water, garlic and seasonings. Cover; simmer 30 minutes. Combine cream cheese and milk in a saucepan; stir over low heat until smooth. In a 13 x 9-inch baking pan, layer half of noodles, meat mixture, cream cheese mixture, Mozzarella cheese and Parmesan cheese; repeat layers. Bake at 350° for 30 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Mix broccoli and next 3 ingredients. Combine salad dressing with sugar and vinegar. Toss with broccoli mixture about one hour before serving.
Cook first 4 ingredients over low heat, stirring constantly until mixture is clear (about 10 minutes). Remove from heat; add lemon juice, rind and butter. Blend well.
Bake cake in a 13 x 9 x 2-inch pan. Mix 1 1/2 cups boiling water and Jell-O. Chill until syrupy. While the cake is warm, poke holes in it with handle of wooden spoon. Pour Jell-O over cake, then pour soda over cake. Cool. Frost with pudding, then Cool Whip. Refrigerate overnight.
Set aside 1 cup cake mix for topping recipe. Mix together remaining cake mix, 1 egg and oleo. Press into a well-greased 9 x 13-inch pan. Mix pumpkin, 3 eggs, milk, brown sugar and cinnamon together. Pour over cake mixture. For topping, mix reserved cake mix, sugar, butter and nuts with a pastry blender. Sprinkle over top of pumpkin mixture. Bake 45 to 50 minutes at 350°.
Preheat oven to 350°. Grease and flour a loaf pan. Mix the flour, brown sugar, baking powder and salt in a large bowl. Add the egg, milk and butter; stir until well blended. Add the nuts. Spoon into pan and bake for 45 minutes. Remove from pan and cool on rack.
Mix together the ingredients and put in ice cream freezer. Pour regular milk into container until it reaches the fill line. Makes 1 gallon. Fresh fruit is also good to add.
Set aside 1 cup crushed Fritos. Combine remaining Fritos with 1 1/2 cups cheese, chili, sauce and onion. Pour into an 11 x 7-inch or 12 x 8-inch pan. Bake at 375° for 30 minutes. Spread sour cream over top, then cheese. Spread remaining corn chips around edges of pan only. Bake 10 minutes more.
In a large bowl, mix sugar and cocoa. Add milk and butter (do not stir). Set power select at High; heat 4 1/2 to 6 minutes or until butter is melted. Add nuts and vanilla, stirring until smooth. Spread into well-greased square baking dish. Chill until firm; cut into squares to serve.
In a large skillet, heat corn oil over medium-high heat. Add onion, green pepper, garlic, chili powder, salt and cumin. Saute 4 minutes or until vegetables are tender. Stir in tomatoes, breaking with a spoon. Add kidney beans and corn. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Toss with elbows. Sprinkle with cheese. Makes 8 servings.
Cream sugar and oil. Add eggs. Sift dry ingredients together and add to first mixture. Fold in grated carrots and nuts. Put in 3 (9-inch) greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Cut pumpkin into 1-inch strips. Pare off rind and cut in 2-inch lengths. Cook in deep kettle with an old pie plate turned upside down in bottom. (This will keep the pumpkin pieces from sticking.) Add enough water to cover first layer of pumpkin. Bring to a boil and then cook slow about 4 or 5 hours. Place in colander and press pulp through. Measure 1 1/2 cups pumpkin for each pie. Add butter, milk, sugar, egg yolk, salt, ginger, nutmeg and cinnamon. Stir and mix well. Beat the egg whites until stiff and fold in mixture. Add a little bread or cracker crumbs to absorb water. Bake in pie shell(s) at 325° for 1 hour and 20 minutes. Then raise temperature to 425° until brown spots appear and crust turns brown.
Place all ingredients in large baking pan. Mix in oil and salts. Roast 2 hours in 250° oven. Stir 4 or 5 times. I sometimes add a little Tabasco sauce or Worcestershire to the oil.
Sift together dry ingredients; mix in shortening like fine crumbs. Set aside 3/4 cup crumbs. Add eggs and milk; beat until smooth. Put in 2-greased layer tins or oblong pan. Sprinkle remaining crumbs over top. Bake at 350° for 30 minutes or until done. A good breakfast cake.
Cook and drain potatoes until tender, drain and cool. Cut in half lengthwise and place in greased baking dish. Mix salt, sugar and flour and pour over potatoes. Dot with butter. Add marshmallows and pour cream over everything. Bake at 350° for 50 minutes.
Cook broccoli in microwave and drain. Cook onion and oleo on medium heat until onion is tender, then add broccoli, soup, cheese and rice. Mix well. Pour into a buttered 2 1/2-quart casserole dish. Bake 30 minutes at 350°.
Cream the butter and confectioners sugar. Add milk, salt and vanilla. Add more milk, if needed. Add walnuts (optional). Make into egg shape. Melt chocolates together. Cool a little. Put in egg. Roll it around until covered. Cool on wax paper.
Cook the first five ingredients on low all day. I add the sour cream about 20 minutes prior to serving. Serve over rice, noodles, or toast as desired.
Saute shrimp in butter until pink. Cut up asparagus and mushrooms and boil 5 minutes.
In a mixing bowl, combine yeast, powdered milk, salt and cereal. Add 2 cups warm water and stir until yeast and milk dissolve. Add shortening, molasses, eggs, remaining 1 1/2 cups warm water and wheat flour. Beat well. Stir in 4 cups all-purpose flour. Use remaining 1 1/2 cups flour to add dough while kneading until dough is smooth. Shape dough into ball. Cover with damp towel. Allow to rest on lightly floured board for 15 minutes. Divide dough into equal 4 parts. To bake just do what each recipe tells you to do.
Mix together. Bake until hash browns are done, about 1 hour, in a 350° oven.