HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium mixing bowl, cream butter and sugar. Thoroughly beat in egg yolks and vanilla. With wooden spoon gradually work in flour until blended. Chill if necessary before shaping. Shape dough into 1-inch balls. Place balls about 1 1/2 inches apart on ungreased cookie sheet. Using a lightly floured thimble, press a small hole about 1/4-inch deep in the top of each cookie. Fill each hole with strawberry jam. Bake in a preheated 325° oven until browned on bottom. (Cookies may slide on cookie sheet during baking, but this will not affect their shape.) Store in tightly covered tin box. Makes 4 dozen.
Put seeds in 1-quart jar. Cover with cheesecloth and jar ring. Cover with 2 cups water and soak 8 hours. Drain water from jar. Fill with fresh water and drain once again. Sit jar on side on counter, away from direct sunlight. Repeat rinsing and draining 2 to 3 times a day for 2 to 5 days until sprouts are 1/4-inch long. When ready to harvest, place jar in sun for several hours to increase chlorophyll. Rinse and drain well. Store in airtight container in refrigerator.
In a large bowl, mix sweetened milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mix into glass serving bowl. Top with wafers and bananas and then add more pudding. Repeat until all is used, then chill.
Cook and crumble meat. Season with salt, pepper and garlic powder; season to taste. Drain off fat. Then return meat to pan and add sauce. Boil noodles. Mix cheeses together. In an ungreased pan, 9 x 13 x 2-inch, cover bottom with a layer of noodles, meat, then layer of cheese. Repeat layering one more time. Bake in oven at 350° for 20 to 25 minutes or until cheese melts and is lightly browned.
Core cabbage; place in enough boiling salted water to cover. With fork in one hand and knife in the other, keep cutting off leaves as they become wilted; drain. Trim thick center vein of each cabbage leaf. Brown onion in shortening; add meat, seasonings and rice. Mix well. Place tablespoon (or more) of filling on each cabbage leaf and roll, place in pan and cover 2/3 full with water. Arrange sauerkraut on top; and tomato juice. Cover and cook slowly about 1 1/2 hours, or until rice is tender.
Bake and cool pie shell. Combine ice cream, pumpkin, honey, spices, and salt. Blend well and pour into pie shell. Sprinkle with chopped pecans. Freeze until serving time. To serve garnish with whipped cream and pecan halves.
Heat brown sugar and water to boiling point. Pour over sifted flour, cornstarch and white sugar. Cook until thick. Add slightly beaten egg yolks and cook one minute longer.
Put in large mixing bowl the lukewarm water and yeast. Let stand 5 minutes. Add lukewarm milk and Wesson oil. Combine salt and sugar to flour and add to yeast mixture; beat well. Put in large, covered, bowl and let stand overnight out of refrigerator. When time to cook waffles, add eggs and soda, beating well. Cook on hot waffle iron or hot griddle.
Let cheese come to room temperature and mix all ingredients well. Roll into ball and roll into chopped pecans. Keep refrigerated.
Cream shortening with sugar. Add egg yolks. Sift together cocoa, cake flour, soda and salt. Add alternately with milk, then add boiling water, vinegar and vanilla. Fold in beaten egg whites. Bake at 350° for 30 to 35 minutes.
Rinse fish and pat dry. Cook celery and onion in oil until tender. Sprinkle with pepper. Cover fish with tomato and lemon slices. Combine water, sugar, vinegar, wine and bay leaf. Pour over fish mixture. Cover and simmer 8 to 10 minutes. Serves 4.
Place lettuce in clear bowl. Sprinkle next 3 ingredients in layers. Break peas apart while frozen and sprinkle on top. Spread mayo on top like icing and sprinkle with sugar. Cover and refrigerate overnight. Before serving, add layers of bacon, sliced eggs and tomatoes and sprinkle with grated cheeses.
Mix all ingredients thoroughly. Broil 7 to 10 minutes on each side. Eat as is or use with your favorite sauces. Makes 32 (1-inch) balls or 16 (2-inch) balls.
Mix the first 5 ingredients until creamy. Add remaining ingredients & mix well. (May refrigerate overnight.) Bake at 375° for 12 minutes.
Soften yeast in water. Add the scalded milk to the sugar, salt and shortening. Cool to lukewarm. Add 1 cup flour. Beat. Add yeast and egg. Mix well. Add enough flour to make soft dough. Knead 10 minutes. Put in greased bowl and let rise until doubled, about 1 1/2 hours. Punch down and let set. Shape and place in greased pan. Let rise again, about 45 to 50 minutes. Bake at 325° for 20 to 25 minutes.
Preheat oven to 375°. Sift flour, baking soda and salt together in bowl. Add sugar, brown sugar, egg, butter and vanilla; blend well. Melt 1/3 cup chocolate chips in top of double boiler over hot water. Remove from heat; let cool. Add melted chocolate to flour mixture. Stir in nuts and remaining chocolate chips. Drop by teaspoon about 2 inches apart onto ungreased cookie sheet. Bake for 10 to 12 minutes.
Brown ground beef with chopped onion. Drain fat. Add soup and mixed vegetables. Mix with meat. Pour into casserole dish. Spread mashed potatoes over top of mixture. Also add cheese the last few minutes in oven. Bake at 350° for 15 minutes.
Grease 9 x 13-inch pan. Mix oleo, cake mix and egg. Press into pan. Pour over this, mixture of cream cheese, 2 eggs, confectioners sugar and chopped pecans. Bake until golden brown. Bake glass pan at 325° for 40 to 45 minutes and metal pan at 350° for 40 minutes.
Cut fruit; combine with water, 3/4 cup sugar, lemon juice and allspice. Simmer 10 minutes. Set aside.
Mix all together in a bowl and place in a buttered baking dish. Dot with butter. Bake at 350° for 1 hour. Makes 6 servings.
Combine all ingredients and pour into 2 greased and floured bread pans. Bake at 350° for 1 hour.
Cream the butter until light and fluffy. Gradually beat in sugar. Beat in eggs and flour. Add remaining ingredients. Mixture will be curdled. Pour into pie shell. Bake in preheated oven at 450° for 10 minutes. Reduce heat to 350°. Bake about 30 minutes longer or until set.
Mix sugar, oil, eggs, food coloring, vinegar and vanilla. Sift flour and soda together and add to sugar mixture alternately with buttermilk. Pour into prepared cake pans (3 layers or a 13 x 9-inch). Bake in 350° oven for 25 minutes. May need to bake sheet cake a few minutes longer.
Blend all ingredients and chill. Delicious served over chopped or shredded cabbage. Pour over just before serving.
Combine all ingredients, except lemon juice and apples, in a large kettle. Cook until thick and bubbly. Remove from heat and add lemon juice.
In a medium saucepan off the heat, mix the brown sugar, cider vinegar, Worcestershire sauce and coffee to dissolve the sugar. Whisk in the ketchup and corn oil. Bring sauce to a boil and simmer, uncovered, for 5 minutes to blend flavors; cool.
Begin about 2 months in advance by cutting dinosaur into small cubes. Start dinosaur cooking. Bring to boil and cook for one month. While meat is cooking, prepare vegetables. When meat is tender, add vegetables and season to taste. Simmer for a month. Serve with hard rolls. Should serve 5,000 people. If more is needed, add the rabbits, but only as last resort as most people don't like hare in their stew.
Cut ends from zucchini (do not pare); cook in boiling salted water for 5 minutes. Halve lengthwise. Remove pulp with spoon; reserve shells. Combine zucchini pulp, crumbs, 1/2 cup cheese, onion, parsley, salt, pepper and eggs; mix well. Fill shells. Dot with butter and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Dump everything together in your cooking pot. Place ingredients in either a large electric slow cooker on low, covered, for 12 to 14 hours total cooking time. Or a deep cast-iron Dutch oven with tight lid in very low 250° oven for approximately 6 hours total cooking time. (The secret to tender meat is very low heat over a long period.)
In a large nonstick skillet, simmer beef cubes and potatoes with 4 ounces water for about 15 minutes, or until tender. Drain water. Add carrots, celery, peppers, onion, ketchup, steak sauce and 2 ounces water and combine thoroughly. Cover pan and simmer over medium heat for 10 minutes. Serve with brown rice. All ingredients can be put in a crock-pot and cooked on low for six to eight hours.
Melt butter in saucepan. Add rice, onion and green pepper. Cook and stir over high heat until lightly browned. Add tomatoes, water and salt. Mix well. Bring to a boil. Cover and simmer for 35 minutes.
Hull berries and set aside. Combine pie filling mix, sour cream and Cool Whip in bowl. Beat with wire whisk until well blended, about 1 minute. Spoon half the filling into crust. Arrange strawberries (stem down) in filling. Top with remaining filling. Chill in refrigerator 3 hours.
Make pulp by cooking apples and running through strainer or Foley mill. Mix all ingredients and cook until it thickens or desired consistency. Put in hot jars leaving 1 inch at top. Process in boiling water bath for 10 minutes. Test the seals. I make this in the crock-pot. Less danger of sticking and much easier.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into a bowl. Add pudding mix; beat with wire whisk until well blended, 1 or 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with Cool Whip or nuts, if desired. Spices can be substituted with McCormick pumpkin pie spice.
Combine the first 8 ingredients. Pour into a 9 x 13-inch pan. Sprinkle dry cake mix over the top. Melt margarine and pour evenly over the top of the cake mix. Bake at 350° for 30 to 40 minutes or until done. Serve with Cool Whip.
Lightly grease a 9-inch pie plate. In a medium mixing bowl, combine ground peanuts, margarine or butter and sugar. Press mixture firmly onto bottom and up sides of pie plate. Refrigerate for 15 minutes.
Using 8 or 9-inch layer cake pans, make and cool cake as on package. Soften cream cheese. Add sugar, nutmeg and milk. Beat until smooth.
Cook first 2 ingredients until almost done; drain. Mix next 4 ingredients. Add vegetables and stir well. Pour into buttered casserole. Brown 2 cups Rice Krispies in 1 stick oleo. Put over top. Loosely cover with foil. Bake at 350° for 30 minutes. Serves 8.
Toast two pieces of wheat bread in toaster to your fixen. Spray some pam on your frying pan and turn on low to medium heat. Place turkey bacon in pan and fry until crisp. Place shredded turkey on one piece of toast to your fixen. Put three slices onion on turkey, 1 slice tomato on onions, 3 pieces sliced roman lettuce on top of tomato. Add plenty of honey mustard on the other piece of toast to your fixen and place 2-3 slices of turkey bacon on top of your goodies then smash you piece of toast loaded with honey mustard on top. Cut with a knife like a triangle. What a Sandwich! Consume and make another one.
Sift together flour, baking powder, salt, sugar and cocoa. Stir in milk, melted shortening and pecans. Spreads in 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour 1 3/4 cups hot water over entire batter. Bake at 350° for 45 minutes.
Cook macaroni and drain. Combine remaining ingredients except crumbs. Alternate layers of macaroni and other ingredients. Top with buttered crumbs. Bake 1 hour in moderate 375° oven in 2-quart casserole. Garnish with peppers, olives, etc.
Mix the ingredients. Pour into 9 x 13-inch greased baking pan. Sprinkle on top one box yellow cake mix. Dribble 1 1/2 sticks melted margarine on top of cake mix. Top with 3/4 cup chopped nuts. Bake at 350° for 1 hour. Serve with Cool Whip.
Bring blueberries, water, 3/4 cup sugar and lemon peel to a boil in a medium saucepan, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Pour into a greased 2-quart shallow baking dish. Mix flour, baking powder and salt. In a large bowl, beat margarine and remaining 3/4 cup sugar with electric mixer until fluffy. Beat in eggs, milk and vanilla until smooth. Stir in flour mixture. Spoon drops of batter over blueberries. Bake in preheated 375° oven about 30 minutes or until bubbly and top is brown. Serve warm. Makes 8 servings.
Cut the oxtails in small pieces (about 1 inch long). Wash, drain and sprinkle with salt and pepper. Dredge with flour and brown in fat or bacon drippings in a pan on top of stove. Add to the stock carrots and onions and simmer until the meat is tender. If desired, the soup may be thickened with flour batter. Just before serving, add sufficient stock to make 5 gallons of soup.
Combine ingredients. Heat until onions are cooked (transparent). Spoon over potatoes.
Pare, core and quarter apples, then half each quarter crosswise to make chunks (about 7 cups). Place in large bowl.
Dissolve jello in boiling water, cool. Mix half with half the fruit. Spread in long dish. Harden in refrigerator (or more quickly in freezer). Spread sour cream on top, then other half of jello and fruit mixture. Harden.
Make cupcakes and put the frosting on. Put the coconut in a bag. Add a little food coloring and shake. Keep adding until the coconut looks like grass. Sprinkle coconut on frosted cupcake. Decorate with jelly beans on top; cut licorice 4 inches long. Put one end on left side and put other end on right side to make a handle.
Brown turkey, onion, garlic and drain drippings. Add water and remaining ingredients. Bring to boil and cover. Reduce heat and simmer 1 hour. Uncover, simmer 1 hour. Stir from time to time. Discard bay leaf. Yield 10 1/2 cups.
Cook rice for seven minutes. Add margarine and milk. Cook slow for 1 hour, stirring occasionally. Add remaining ingredients and stir until thickened. Pour into dish and sprinkle with cinnamon and sugar.
Cream the sugar and shortening. Beat in the egg, then the vanilla and orange rind. Add the dry ingredients alternately with milk. Refrigerate. Roll and cut into shapes. Bake on greased cookie sheets 10 to 12 minutes at 350°. These can be decorated before baking or frosted and trimmed when cool.
Mix chicken with spaghetti sauce in a large bowl. Beat egg with Ricotta cheese, Parmesan cheese, parsley flakes and pepper in another bowl. Layer uncooked noodles, egg mixture, Mozzarella cheese and chicken mixture, 1/2 at a time in baking dish. Bake at 375° for 45 minutes or until noodles are tender.
While cooking sausage, add pepper and onion and cook together. Cook macaroni and drain. Pour into casserole dish; top with cheese slices. Drain sausage; add milk, flour, water and mushroom soup. Bring to a boil, then pour over macaroni. Bake at 350° for approximately 30 minutes.
Dissolve jello in 1 cup boiling water. Add strawberries and stir until thawed. Add 1/2 cup cold water and stir until syrupy. Add whipped topping and angel food cake. Chill until firm.
Cut biscuits into quarters and toss in 1/2 cup sugar and cinnamon mixture. Put into ungreased Bundt or tube pan. Bring 1 stick of margarine and 1 cup sugar to a boil and pour over and around biscuits in pan. Bake at 350° for 30 minutes. Cool 10 minutes and turn upside down onto a plate.
Cook potato; mash. Add powdered sugar until thick enough to roll out (like pie crust). Spread with peanut butter. Roll up, jellyroll-style; refrigerate. When cold, slice into thin slices and serve.
Mix cake mix as directed. Oil pan; sprinkle coconut on bottom of pan and nuts. Pour cake batter on top of this. Melt cream cheese, margarine and sugar together on top of stove. Stir constantly until dissolved together and pour this on top of cake batter. Bake for 30 or 35 minutes or until done at 350°. Makes 1 (9 x 13-inch) pan or 2 (9-inch) layers.
Brown pork chops in frying pan with butter. Place chops in casserole dish. Sprinkle onion soup mix over chops. Mix together milk and soup. Pour over chops. Cover and bake at 350° for 1 hour.
Cook the pasta noodles until almost done (you'll want them a little firm for stirring). Then use cold water to rinse and let them sit in the refrigerator while doing rest of cutting and chopping of other ingredients.
Mix all dry ingredients. Cream sugar, egg yolks, butter and vanilla. Mix dry ingredients and milk, alternating a little of each. Beat egg whites. Fold into batter. Pour into tube pan. Bake at 325° for 60 minutes.
Mix all ingredients in microwavable bowl. Microwave on High for 3 to 5 minutes, stirring at one minute intervals. Serve hot with corn chips.
Line ovenproof casserole dish with potatoes. Bake at 400° for 10 minutes, uncovered, until potatoes are browned. In a large skillet, brown ground beef; add broccoli, soup thinned with the milk, 1/2 of the shredded cheese and 1/2 can of fried onions. Heat through. When potatoes are done, remove from oven and lower temperature to 350°. Fill with meat and vegetable mixture; cover and put back in oven. Bake for 20 minutes. Five minutes before done, remove lid; sprinkle on rest of cheese and onions and cook remaining 5 minutes uncovered. Enjoy!
Spread out crescent rolls on cooking sheet (don't separate). Bake and cool. Mix the cream cheese, sour cream, mayonnaise and dressing mix together; set aside while rolls bake. After crescent roll crust is cool, spread cream cheese mixture on top. Sprinkle vegies and cheese on top, then press in. Cut in small squares or triangles; serve as appetizers. You can make this a day ahead of time, and it is so good!
Saute chicken in olive oil, being sure to add garlic and oregano to oil first. When chicken is brown, add onion, pepper, mushrooms, wine and tomatoes. Turn to low and allow to simmer in covered skillet until done.
Saute rice, onions and garlic until rice changes color (turns whiter and begins to toast). Add tomato sauce; stir until rice is coated. Add 2 cups water/broth. Let simmer until water is almost evaporated, then add last 1/2 cup of water/broth. Simmer until evaporated.
Heat oven to 400°. Grease a 9 x 1 1/4-inch pie plate. Cook beef and onion until beef is brown; drain. Stir in taco mix (dry). Spread in pie plate; sprinkle with chilies. Beat milk, eggs and baking mix 15 seconds in blender or 1 minute with hand mixer. Pour over chilies. Bake 25 minutes. Top with tomato and cheese. Bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes. Serve with shredded lettuce and taco sauce.
In a medium-sized bowl, combine milk and bran. Set aside 10 minutes; beat in egg, molasses and margarine. Sift flour and baking soda and add to bran mixture, stirring until moist. Fill greased muffin tins three-fourths full. Put in a 400° oven and bake for 20 to 25 minutes.
Mix together sugar, flour and cheese. Stir in pineapple with juice. Pour in baking dish. Mix oleo and crackers; sprinkle over pineapple mixture. Bake for 25 to 35 minutes at 350°.
Put mixing bowl and beaters in fridge or freezer. Dissolve lemon jello in the water. Add sugar, juice and rind of lemon. Beat Milnot until thick. Add mixture into a 13 x 9-inch pan with graham cracker crust.
Mix all ingredients together and pour into 2 small, unbaked pie shells. Bake	at 250° for 10 to 15 minutes, then at 325° until top is brown.
In a heavy saucepan, melt the butter and stir in the flour to make a roux. Whisk in the hot milk, stirring all the time until the mixture thickens. When the mixture is thick, add the remaining ingredients and heat for a moment. Yields 4 servings.
Combine eggs, sour cream and milk. Add filling. Pour in pie shell. Top with cheese and sprinkle with paprika. Bake at 375° for 45 minutes.
Mix yeast and warm water and set aside. Mix dry ingredients. Cut in shortening. Add buttermilk and yeast mixture. Blend thoroughly with spoon. Refrigerate or make into rolls. When needed, make rolls and let rise at room temperature for 1 hour. Bake at 375° for about 15 minutes or until brown. Makes about 3 dozen.
Combine first three ingredients in a large bowl. Melt Almond Bark as directed on pour over mixture. Mix all ingredients and spoon onto wax paper to cool. Makes 4 dozen.
Boil, debone and chop chicken in bite size pieces. Chop onion and bell pepper. Mix with chicken. Layer casserole with tortillas, dipped in hot chicken broth. As you layer this, sprinkle with garlic powder, chili powder, cheese, hot pepper sauce, tomatoes and green chilies. Mix soups together (you may add a wee bit of the broth if you wish). Layer this also with other ingredients. Be sure to save enough of the cheese to sprinkle on top layer. Bake in 350° oven for 30 to 45 minutes.
Add rice, milk, sugar, butter and salt to a heavy 3-quart saucepan over medium heat until tiny bubbles form around edge of pan, stirring frequently. Reduce heat to low; cover and simmer until rice is very tender.
Layer ingredients in casserole. Make 3 layers. Put on top 1 can whole tomatoes and lots of Parmesan cheese. In 350° oven, bake 45 minutes. Serve with salad and French bread. Serves 8.
Freeze milk until crystals form. Chill bowl and beaters. Dissolve gelatin in hot water and set aside to cool. Crush graham crackers and mix with margarine. Spread 2/3 of mixture in bottom of 11 x 7-inch pan. Cream cheese and sugar. Add cooled gelatin and lemon juice. Whip milk until stiff. Fold into creamed mixture. Pour into crust-lined pan and sprinkle with remaining cracker mixture. Refrigerate overnight.
Making a batter of butter, sugar, flour, baking powder and milk. Heat cherries and 3/4 cup sugar until sugar is dissolved. Pour batter into utility dish. Pour cherries on top. Bake 25 minutes at 375°.
Let egg whites reach room temperature. Cook cornstarch and 2 tablespoons sugar and water until clear and thick; let cool. Beat whites and sugar until foamy, then add to cornstarch mixture and beat until stiff.
Melt butter in 8 x 8 baking dish. Layer items as listed, starting with graham cracker crumbs and ending with sweetened condensed milk. Bake for 20 minutes at 350°. Reduce heat to 325° and bake for 10 more minutes. Top should be lightly browned. Slide knife around edges of dish before completely cooled. Once cooled, cut into 1-inch squares.
Combine soup, milk and peanut butter in a medium saucepan and warm over medium heat. Stir until peanut butter melts. Add Tabasco sauce to taste. Serve hot.
Mix 1 quart of water with Kool-Aid in a 1 gallon jug. Add juices to Kool-Aid mixture. Set aside. Mix 2 cups sugar and 2 cups water; heat on low until sugar is dissolved. Cool and then pour into other mixture. Put in freezer until slushy, then serve.
Mix together in a greased baking dish the rice, minced onion and beef consomme. Cut up butter and place on top. Cover and bake at 350° for 50 to 60 minutes.
Mix together in order given. Bake 12 to 15 minutes at 375°.
Cut thin slice from top of each potato. Carefully remove pulp. Put pulp into mixing bowl; mash and set aside. Keep potato shell warm. Melt margarine in large saucepan. Defrost green beans. Add defrosted green beans, milk and soy sauce to margarine. Heat slowly, stirring constantly. Stir in sour cream, potatoes, meat and chestnuts. Heat thoroughly, stirring lightly. Heap potato mixture into shells and garnish with paprika.
Mix all ingredients in large bowl. Dip chicken in sauce. Place in foil lined pan. Pour remaining sauce over chicken. Cover with foil. Bake 1 1/2 hours at 350°. This makes sauce for 1 chicken. Double for 2 or 3 chickens.
Mix ground beef, seasoning and 1 cup water; simmer on low. In separate pot, melt Velveeta and Ro-Tel tomatoes. In casserole dish, layer meat, rice and cheese mixture and top with Doritos. Don't allow casserole to sit too long before eating because the Doritos will become soggy.
Melt butter; add drained squash. Let cool. Combine sugar and beaten eggs; add cooled squash, flour, vanilla and baking powder. Put in greased pan (6 x 8-inch) and bake at 350° for 40 to 45 minutes. Serve hot as a vegetable or cool as a dessert. Serves 6 to 8 people.
Brown ground beef in large saucepan or Dutch oven, breaking it into dime size pieces as it cooks. When meat is brown, place in a colander and drain off all grease. Rinse the saucepan with water. Return meat to pan and add all ingredients except cabbage. Stir to mix well, then add cabbage. Bring to a rolling boil; reduce heat and simmer about 20 minutes.