HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients. Blend in flour, soda and cream of tartar. Divide dough in half. Cover dough and chill for 2 to 3 hours. You may blend in food colors with one half of the dough to make stained glass designs. Roll dough to 1/8 inch thickness, and cut patterns from colored dough to place on top of cookies. Bake on lightly greased baking sheet. Bake in 375° preheated oven for 7 to 8 minutes or until golden brown on edges.
Slice cucumbers in a gallon jar. Mix vinegar, water, salt and sugar. Stir and let stand while slicing cucumbers. Slice onion; put on top of sliced cucumbers along with 1 garlic clove, pepper and mustard seed. Pour liquid over and close. Refrigerate.
Butter 10 x 10-inch dish or line with foil. In large bowl, melt butter, then add sugar and cocoa (which are sifted together) and milk. Do not stir. Place in microwave oven 2 1/2 minutes. Take bowl out of oven. Add nuts and vanilla. Stir well. Pour into dish. Place in freezer 10 to 15 minutes.
Peel, core and quarter apples.	Wrap each quarter in crescent roll. Place in 9 x 9 sprayed square dish.	Sprinkle very liberally with cinnamon. Combine remaining ingredients in pan and cook until sugar dissolved. Pour over apples. Sprinkle more cinnamon on each roll. Bake at 350° for 30 minutes. Let sit about 15 minutes.
Bring oil, vinegar, sugar and salt to a boil. Let cool. Pour over beans and place in refrigerator overnight or at least 4 hours.
Mix above ingredients. Form into mini muffin pans and bake at 375° for 10 minutes. Fill with chicken salad, ham salad, etc.
Grate cheese, then mix all ingredients together. Spread on bread rounds and put on a cookie sheet. Put under the broiler 2 minutes or until bubbly. Makes lots of appetizers. The spread can be made ahead and frozen. Remove from freezer several hours before needed.
Mix salt, sugar and yeast in 1 cup flour. Melt butter in scalded milk. Add to flour mixture and beat well. Add beaten egg. Mix well. Add remaining flour and let rise in warm place 1 hour. Stir down and spoon into greased muffin tins. Let rise 1 hour. Bake at 375° until browned. Yields 12 muffins.
Combine all ingredients except dressing in medium bowl. Pour dressing over salad: toss well. Cover and refrigerate for 1 hour. Serve. Makes 7 cups.
Mix 1 egg and butter together; add cake mix. Batter will be stiff. Butter the bottom of a 9 x 14-inch pan. Pat mixture in the bottom of the pan. Mix together cream cheese, confectioners sugar and 2 eggs. Pour over mixture already in pan. Bake at 350° until golden brown, about 30 minutes.
Halve or quarter green peppers and remove seeds. Parboil 5 minutes; drain. Brown onion and meat in fat. Add tomatoes, corn and seasonings. Place peppers around edge of casserole dish. Pour meat mixture in center of pepper ring. Bake for 1 hour in a 350° oven. Top with 4 to 5 slices of white bread, cubed and coated with melted butter. Brown bread 10 to 15 minutes in a 425° oven.
Chop celery and onion. Mix all ingredients, except eggs and macaroni, in large bowl. Cut up eggs. Add eggs and macaroni to bowl. Chill before serving.
Sift flour, soda and spices together; set aside. Mix shortening and sugar. Add molasses and water. Add beaten eggs, reserving one teaspoon eggs to coat top of Hermits. Add flour mixture. Fold in nuts and raisins.
Beat 5 large eggs; add corn, flour, sugar, salt and pepper. Warm milk in which margarine has been added. Pour into greased casserole. Bake at 350° for 1 hour. After about 20 minutes, stir thoroughly.
Beat eggs. Add oil and sugar. Add 3 jars baby food. Add dry ingredients and mix well. Pour into greased and floured 11 x 17-inch jelly roll pan. Bake at 350° for 20 to 30 minutes. Cool.
Melt 1/4 cup margarine in 9 x 13-inch pan. Beat the rest; pour it in. Cook at 350° for 50 to 60 minutes, until puffy and slightly brown.
Remove stems from spinach; tear leaves into bite size pieces. Place in salad bowl. Add mushrooms and onions. Pour dressing over spinach; toss to coat thoroughly. Sprinkle with cheese and bacon; toss lightly. Serves 4.
Brown beef and pork seasoned with pepper. Add remaining ingredients. Bake at 350° for 30 to 45 minutes. 15 minutes before done, sprinkle top with sharp Cheddar cheese.
Mix dry ingredients together (flour, sugar, cocoa and salt). Cream shortening. Add eggs and vanilla. Mix. Add dry ingredients to shortening, eggs and vanilla. Mix together. Put in an 8-inch greased pan. Bake in 350° oven for 30 minutes.
Brown flour in oil, stirring to make smooth paste. Add meat, salt, pepper, water and tomato sauce. Mix well. Cover and simmer 1 1/2 hours. Add vegetables. Simmer 30 minutes or longer if needed until vegetables are no longer hard.
Combine milk and marshmallows into double boiler. Cook until melted. Pour over ingredients and mix well. Put in refrigerator. Let stand until set.
Mix first 3 ingredients. Layer: graham crackers, pudding, graham crackers, pudding, graham crackers and chocolate icing.
After cooking for short time, add chopped green chilies to taste and just before serving, add handful of shredded Monterey Jack cheese (about 1 pound). Serve immediately with hot flour tortillas.
Combine onion, cabbage, tomato, peppers and salt; let stand overnight. Drain and rinse. Combine sugar, celery seed, mustard seed, turmeric, vinegar and water; pour over drained vegetables. Simmer for 3 minutes. Seal in pint jars while hot. The mixture may also be cooled and frozen.
Cook bacon in a 5-quart pot over medium heat 5 minutes or until crisp. Drain on paper towels. Pour off all but 1 tablespoon fat. Saute onion in fat 4 minutes or until soft. Add broth plus 1 extra cup water, the carrots, bacon, marjoram, allspice and bay leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Add remaining ingredients and boil gently 10 minutes or until vegetables are tender. Discard bay leaf. Top servings with sour cream.
Brown in skillet, margarine, onion and garlic. Add chili powder, tomatoes, cream of mushroom soup and water. Stir to mix well. Salt and pepper to taste. Cook for 10 minutes. Add chopped chicken. Cook spaghetti according to directions on package. Place spaghetti in 9 x 13-inch pan. Pour sauce over cooked and drained spaghetti. Sprinkle Cheddar cheese on top and place in oven until cheese is melted. Stir. Garnish with more cheese if desired.
Melt butter in saute pan. Add cream, basil, tomatoes, pepper, nutmeg, salt and cheese. Saute for 3 minutes.
Fry bacon; remove and place on paper towels. Brown peppers and onions in drippings. Add tomatoes, sauce and Tabasco. Stir in rice and crumbled bacon. Pour into greased casserole. Sprinkle top with cheese. Bake at 325° for 30 minutes.
Mix hamburger, bread crumbs, onion soup and eggs like you would for meat loaf. Use more bread crumbs if necessary. Make into steak-shaped patties. Dip in flour and brown on each side. Place in a greased baking dish. Make a gravy of tomato soup and celery soup and 1 can water. Pour over meat patties. Bake in 350° oven for 1 hour.
Drain garbanzo beans and corn. Drain and rinse the kidney beans. In a large saucepan, stir together the garbanzo beans, corn, kidney beans, broth, tomatoes, onion, chili powder, garlic, red pepper and pepper. Bring mixture to boiling, then reduce the heat. Cover and simmer for 20 minutes.
Peel, wash and grate the potatoes very fine. Mix the grated onion, eggs, flour and pinch of salt. Add potatoes and mix well. Add oil to skillet and get hot. Drop mixture in by spoonful and flatten with fork. Fry on both sides until brown and crisp. Add more oil as needed. Serve with applesauce and lentil soup for a German flavor.
Preheat oven to 450°. In a large plastic bag, add all ingredients and shake until evenly coated. Empty potatoes into a large baking dish. Bake, stirring occasionally, 40 minutes or until tender and golden brown. Serves 4 to 6.
Cut steak into strips, trimming fat; salt and pepper to taste. Coat with flour; place in 2-quart casserole dish. Pour mushrooms, onion, green pepper and tomato sauce over steak. Cover and cook on Medium for 45 minutes or until meat is tender, stirring once. Yield: 8 servings.
Mix fruit together; add vanilla pudding and mix well. Goes well with June's chicken divan.
In a mixing bowl, stir together flour, soda, cream of tartar, cinnamon and nutmeg. In a larger mixing bowl, beat eggs and sugar until thick and lemon colored. Stir in melted shortening. Add flour mixture and sour milk alternately to egg mixture; beat just until blended after each addition. Cover; chill dough about 4 hours.
Combine milk, flour, eggs and salt. Melt butter in hot oven in a 9 x 13-inch pan and pour batter into hot pan and bake at 450° for 25 minutes.
Grease a 9 x 13-inch baking dish. Sprinkle pecans and coconut over baking dish. Prepare cake mix according to package directions and pour on top. Melt the cream cheese and butter over low heat. Stir in confectioners sugar and mix until blended. Pour over cake batter. Bake at 350° for 40-45 minutes.
Drain pineapple chunks, reserving juice. In a mixing bowl, combine pineapple chunks, melon balls and strawberries. Combine the reserved pineapple juice and marmalade; pour over fruits. Stir gently. Chill 1 to 2 hours; stir occasionally. Serves 6.
Mix soup and oleo and pour over ducks. They can be put in the oven, covered, or in a crock-pot. Turn ducks in mixture about once an hour. It will take them approximately 3 hours to cook in the oven or all day in the crock-pot. I cook them until they start coming off the bones. You don't need any salt with this, because you don't dilute the soup. You can add some pepper if you like.
Boil chicken in seasoned water until done. Debone and cut into bite size pieces. Saute onion, celery and green pepper in butter. Cook spaghetti in chicken broth. Add pimentos, cheese, jalapeno sauce, mushrooms, mushroom soup and chicken broth as needed. Pour in baking dish and top with Parmesan cheese. Bake at 350° until bubbly, about 35 to 50 minutes.
Thaw frozen dough for one hour, then cut into 1-inch cubes. Melt margarine; add sugar and cinnamon. Dip cubes into mixture and place in greased Bundt pan. Let rise 2 hours or overnight. Bake at 350° for 35 minutes. Invert to cool.
Heat oven to 350°. Mix sugar, margarine, milk and egg in large bowl. Stir in remaining ingredients. Drop dough by rounded tablespoons about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains in center. Cool slightly before removing from cookie sheet. Makes 3 1/2 dozen cookies.
Mix sugar, flour, salt and spices together; stir into pumpkin. Add Milnot and eggs. Add nuts at this point, if used. Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for another 25 to 30 minutes or until filling is firm (when knife inserted in pie comes out clean). Garnish with whipped Milnot topping.
Mix all ingredients together and bake at 325 degrees for 1 hour, stirring after margarine melts. Cover to cook.
Melt butter in saucepan, blend in flour. Add broth, milk and seasoning. Cook, stirring constantly until thick. Add chicken and vegetables and heat.
Melt margarine and peanut butter; mix. Add 10x sugar, graham cracker crumbs and vanilla. Mix well and chill. Roll into small balls and chill again. Dip in melted chocolate and dry on waxed paper. (Paraffin may be added to chocolate to make it firm.)
Brown hamburger meat and onion together; drain. Add all other ingredients and simmer for 10 minutes.
Wash and then soak the mochi-gome for 8 hours. Soak kampyo and shiitake for 1 hour. Cut up chicken into small pieces, also the takenoko, gobo, kampyo and shiitake.
Mix broccoli, soups and cheese. Put in 13 x 9-inch pan. Put bread crumbs on top. Bake at 350° for 30 to 35 minutes.
Brown beef, onion and peppers. Add salt, pepper and garlic. After meat is thoroughly cooked, add 1 quart whole tomatoes. While meat is browning, bring the water to a boil for the macaroni in another pot. Cook macaroni. Add cooked macaroni to meat mixture. Simmer for 20 minutes. Serves 6 to 8.
Caramelize the 3/4 cup sugar in heavy skillet over low heat. While this is caramelizing, mix all other ingredients. Pour mixture into melted sugar in skillet and cook until thick. Pour into baked pie shell. Make meringue out of the 3 egg whites and 6 tablespoons sugar. Brown in oven.
Cream the butter and sugar. Add remaining ingredients; mix well. Pour into greased bread pan and bake at 325° for 35 minutes to 1 hour.
Saute beef, onion and garlic. Drain off liquid. Add remaining ingredients and blend well. Let cook for 1 hour. Serves 6 to 8.
In small bowl combine the yogurt, scallions, salt, pepper and mustard. Blend. Add thinly sliced cucumbers and mix well to coat with dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover tightly and refrigerate 1 hour. Yield: 6 servings. Carbohydrate 8 g, protein 4.2 g, fat 1.1 g, calories 58.
Soften cream cheese; mix with mayonnaise until smooth. Add crushed pineapple and marshmallows. Fold in whipped cream. Put in freezer for at least 24 hours. Cut in cubes of desired size (take out of freezer long enough to soften slightly). Serves 9 to 10.
Marinate 3/4-inch thick steak in 1/2 cup Jack Daniels, fresh parsley, chopped celery and whole mushrooms, for approximately 2 hours. Then cook slowly with juice, adding approximately 2 tablespoons butter, 15 minutes on each side. Serve with twice baked potatoes and salad.
Cook and drain broccoli. Add butter and cheese. Stir in crumbs (save some for top) and lemon juice. Bake at 350° for 15 to 20 minutes.
Cook slowly at 300° for 6 to 8 hours in crock-pot. Serve over rice or noodles.
Combine oatmeal and water and set aside for 20 minutes. Cream together brown sugar, sugar, shortening and eggs. Sift together flour, salt, baking soda and cinnamon and add to creamed mixture. Add oatmeal and beat well. Bake at 350° for 35 to 40 minutes. About 5 to 10 minutes before cake is done, make Brown Sugar Topping.
Preheat oven to 350°. Mix. Make into balls. Put on cookie sheet. Mash with a fork. Bake. Cookies should be done in eight minutes.
Mix all ingredients together thoroughly. Shape into meatballs (makes 11 to 13 per pound). Brown in 400° preheated oven for 10 minutes on each side in ungreased pan. Then simmer in tomato sauce for 1/2 hour.
Crumble Oreos. Spread 1/2 of them in a 9 x 13-inch pan. Mix together Cool Whip, powdered sugar, margarine and cream cheese. In separate bowl, mix pudding mix, milk and vanilla. Combine mixtures. Spread mixture over cookie crumbs. Top with remaining cookie crumbs.
Blend powdered sugar and cocoa in an 8x8 inch dish. Pour in milk and place butter on top. Cook in oven for 2 minutes. Remove from microwave oven and stir just to mix ingredients.
Dissolve Jell-O in boiling water. Add peach preserves and apricot juice. Pour over apricots and	congeal. Whip Dream Whip according to directions. Combine cream cheese with Dream Whip and spread over top of jello mixture.
Beat eggs well. Add rice. Mix Ricotta, sugar, salt, vanilla and cinnamon. Add to eggs and rice. Blend all together. Pour into greased 10-inch pan. Bake at 350° for 1 hour. This pie makes its own crust.
Peel and chop up potatoes. In medium saucepan, over low heat, blend milk and cream cheese. Make sure this mixture is smooth. Put in chives, onion and salt. Add the potatoes and stir well. Put the mixture into a baking dish and bake at 350° for 30 minutes. You can finish this dish on top of stove in a large pot. Watch carefully or it will boil over. Yield: 8 servings.
Saute onion in margarine until golden brown. Add soup and Cheez Whiz. Blend together. Add cooked rice and broccoli. Pour into a buttered baking dish or casserole. Bake at 350° for 30 to 45 minutes.
Crust cubes; mix ingredients together and chill. Serve with veggies or chips.
Boil potatoes in saltwater until tender. Add sausage, sauerkraut, onion, garlic, dill weed and caraway seed and bring to a boil. Combine sour cream, flour and dill sprigs and stir in slowly. Heat through; do not boil. Season with salt and pepper and sugar if too tart. Serve with dark bread. Makes 8 to 10 servings.
Grate or grind pecans fine. Mix nuts, sugar, butter, vanilla, flour and salt in a bowl. Work mixture thoroughly with hands until it holds together nicely. Pinch off bits of dough and roll into balls. Bake on ungreased baking sheet for 20 minutes at 350°. Coat generously with confectioners sugar.
Saut onion in butter until tender. Add ground beef and brown. Stir in peas, rice, and tomatoes. Mix well. Spoon mixture onto a 2 qt. casserole. Sprinkle cheese in over top. Bake 350 degrees for 20 minutes or until cheese melt. Serves 6 to 8 people.
Grease cookie sheet. Place frozen rolls on cookie sheet. Let rolls rise in a warm area. After rolls have doubled in size, press roll flat. Place 2 pepperoni and Mozzarella cheese in the center. Fold dough and place on cookie sheet. Let rise again for approximately 30 to 45 minutes. Bake at 350° until golden brown. Brush with butter and sprinkle Parmesan cheese on top.
Cream margarine and sugar. Add eggs and vanilla. Sift flour, salt and baking powder together. Mix soda with sour cream and add alternately with dry ingredients. Drop by spoonfuls and bake for 12 to 15 minutes at 375°. Frost with chocolate frosting of your choice. Serves 16.
Cream butter and sugar; add eggs, pumpkin and water. Set aside. Sift flour, baking soda, salt and baking powder. Stir into mixture; add spices. Add nuts and dates (both chopped well). Bake in 2 loaf pans or 3 (1 pound) cans, greased and floured, at 350° for 1 hour.
Roll on floured board 1/4-inch thick. Cut into squares. Add to boiling broth.
Cook onion and celery in margarine; add cream of celery and potato soups. Add clams. Add cream and bacon. Heat (do not boil) and serve.
Mix together meat, onion, bread crumbs, egg, 2 tablespoons ketchup, milk and seasonings. Put in ring mold (plastic or glass microwavable). Spread ketchup on top. Microwave on High (10) for 18 to 20 minutes. Let stand 10 minutes before cutting. Serve with microwave baked potatoes and a tossed salad.
Combine ingredients. Let stand a few minutes. Drop by large spoons into hot oil. Turn once. When brown, remove and drain. The flavor is improved if you let the batter set overnight in the refrigerator.
In a large skillet, saute on medium heat the onion, bell pepper and green onion in olive oil. In a 5-quart covered pot, add ingredients from skillet, then add the remaining ingredients. Cover with water 1/2 inch over. Cover and cook most of water out, but leave moist.
Heat pineapple juice to boiling; remove from stove. In medium bowl, combine the gelatin with sweetener; mix. Stir in hot pineapple juice until gelatin dissolves. Stir in remaining ingredients; mix thoroughly. Pour into an 8 or 9-inch baking pan; chill until firm. Cut into 1-inch squares. Makes about 6 dozen.
Combine soup, milk, salt to taste, chicken, vegetables, 1/2 cup cheese and 1/2 can onions and place in 8 x 12-inch baking dish. Bake covered at 375° for 20 minutes. Unwrap crescent rolls and separate into 2 rectangles. Press together perforated cuts and cut each rectangle lengthwise into 3 strips. Place strips on casserole to form a crisscross lattice top. Bake uncovered 15 minutes. Top with remaining cheese and onions. Bake uncovered 3 to 5 minutes or until onions are golden brown.
With electric mixer, mix sugar and Crisco. Add egg and vanilla. Add sifted self-rising flour. Bake at 350° for 8 to 10 minutes.
Mix Miracle Whip and sugar briskly. Set aside. Layer large serving bowl, starting with lettuce, then chopped eggs, drained peas, chopped onion, bell pepper and cucumber. Before pouring dressing on top, stir well. Add and cover the top. Sprinkle grated cheese on last.
Drain beets, reserving liquid. Combine sugar and cornstarch. Stir in vinegar and beet liquid. Stir over low heat until thick. Add beets and butter. Heat. Serves 5.
In 9 x 13-inch pan, layer 3/4 crushed wafers, all berries and Cool Whip. Top with remaining wafers.
In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-inch tube pan. Bake at 350° for 60 to 70 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely.
Wash jar and lid good. Wash cucumbers and pack tight. Cover with remaining ingredients. Fill jar with water and shake good. Put on top of jar and tape tight. Label and let set for 2 months (or longer) in cool place.
Wash plums; remove stones and cut into pieces. Peel and cut oranges into small pieces. Mix all ingredients. Place in kettle and let come slowly to boiling point. Cook until clear and thick. Place in jars and seal.
Beat butter, sugar, eggs and yogurt until blended. Combine flour, baking powder, baking soda, salt and rind. Add to creamed mixture. Fold in blueberries. Fill greased muffin tins 2/3 full. Bake at 375° for 20 minutes or until golden. Makes 18 muffins.
Preheat oven to 325°. Combine coconut, sugar, flour and salt. Stir in egg whites and almond extract. Mix well. Drop from teaspoon onto prepared pan. Bake 20 minutes or until browned on edges. Remove from sheet at once. Makes about 18 macaroons.
Combine butter, milk, sugar and salt in medium heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with nuts. Chill until firm.
In heavy skillet, fry bacon until crisp. Remove bacon. Add sliced potatoes, broccoli, carrots, celery and onions to bacon drippings. Saute over medium heat.
*Can be made up of about 3/4 cup white flour, 1 cup wheat flour and 1/4 cup oatmeal and//or oat bran or wheat germ.
Drain juice from oranges and add enough water to make 1 cup. Heat to boiling. Pour over jello and dissolve. Spoon in sherbet and stir until melted. Stir in oranges and marshmallows. Pour into 1-quart mold. Chill until set.
Mix beef, onion and egg; shape into loaf. Place on a sheet of foil. Pour mushroom soup, undiluted, over the meat loaf. Loosely seal the foil and place	on a baking sheet. Bake for 1 hour at 350°. The soup mixes with the meat juices, creating a wonderful brown gravy.
Make a layer of graham cracker crumbs. Mix together cream cheese and Dream Whip; make layer over crumbs. Make layer of pie filling. Sprinkle with a few graham cracker crumbs for decoration. May substitute cherry in place of blueberry filling.
Mix all ingredients together. Roll out into 1/2 inch thick rounds. Cut into pieces and deep fry in 2 qt. very hot oil, until golden brown, drain and cool. Heat honey until runny, add struffle, lower heat and allow struffle to absorb honey. Pile in dishes, cool and top with sprinkles. The amount of honey is to your taste, the more honey you use the sweeter the struffli will be.
Boil chicken. Cut in desirable sizes. Wrap crescent rolls around chicken pieces. Place in oblong casserole dish (crescents not touching). Mix soups, cheese and milk. Heat soup mixture in microwave for about 5 minutes, stirring halfway through. Pour over chicken wraps. Bake at 350° for 30 minutes or until crescent tops are golden brown. Serve over rice.
Bake cake as directed on package in a 7 x 13-inch pan. While still hot, spread pineapple and juice over top. Cool. Beat cream cheese and pudding with milk. Spread on cake. Top with Cool Whip, coconut and nuts. Refrigerate.
Wash and drain broccoli. Chop finely. Put in a large bowl and sprinkle with salt and pepper. Combine oil and lemon juice; pour over. Chill for at least 30 minutes. Stir occasionally. Peel tomatoes and cut into small pieces; discard seeds. Add to broccoli. Combine cream and mustard; pour over. Mix well. Spoon into lettuce cups and serve immediately.
Mix flour, sugar and salt and gradually add hot milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat. Add butter and vanilla; cool slightly. Pour into pastry shell. Cool. Cover with meringue made of egg whites and 6 tablespoons of sugar.
Will also need one empty 1 pound coffee can with lid and 1 empty 32 ounce coffee can with lid.