HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, sugar and butter. Put seeds in bottom of crust, then mix filling. Put on top of seeds. Bake at 350° for 50 to 60 minutes or until middle is set. Do not overbake.
Cut fat salt pork into small pieces and fry slowly in soup kettle. Add onions and cook 5 minutes. Add potatoes, boiling water and fish, cut into small pieces. Simmer until potatoes are soft. Add milk, salt, pepper and parsley. Melt butter; add flour and blend thoroughly. Add gradually to chowder, stirring until slightly thickened. Cook 5 minutes longer. Pour over Pilot crackers. Serves 8.
Stir together flour, baking powder, salt and sugar. Set aside. Measure cereal and milk into mixing bowl. Stir to combine. Let stand 1 or 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture to cereal mixture, stirring only until combined. Portion batter evenly into 12 greased muffin cups or muffin pan. Bake in preheated 400° oven about 25 minutes or until golden brown. Serve warm.
Mix lemonade, Kool-Aid and pineapple juice. Add ginger ale and ice cream just before serving. Serves 50.
Stir eggs, some salt and flour with a fork. This will be sticky. Put 2 tablespoons flour in bowl to dip fingers in.
Combine first five ingredients. Saute until meat is brown. Drain and return to pan. Add next 7 ingredients. Simmer for 20 minutes. Place layer of noodles in greased baking dish or 9 x 13-inch pan. Mix egg and Ricotta cheese. Spread 1/2 of this on noodles. Cover with 1/2 of sauce, then 1/2 of cheese. Repeat layers, ending with cheese on top. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 30 minutes.
Cook and drain broccoli. Combine soup, onion, egg, mayonnaise, salt and pepper. Mix with broccoli and put in uncovered baking dish. Sprinkle with cheese. Combine melted butter with stuffing mix. Sprinkle over casserole. Bake at 350° for 45 minutes.
Peel oranges, halve and slice thin. Mix with 1/2 cup sugar 2 hours before serving.	Drain juice from oranges and pineapple.	Add remaining ingredients.
Sift together flour, soda and salt. Cream shortening and add sugar. Add eggs and beat thoroughly. Add mincemeat and beat. Add flour mixture, a little at a time and beat after each addition. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 10 to 15 minutes.
Cook Jell-O and pineapple together until it boils. Mix this with buttermilk and Cool Whip. Put in refrigerator until firm.
Use a corned ham. If skin is still on ham, remove by paring off with a sharp knife. Leave skin on hock end. With fat side up, pierce with long thin knife in slits across first row about 1-inch apart, as deep as possible without going through the bottom. In some areas the bone will stop you. On the second row, stagger (like bricks) from the first row, so they are off center. Continue rows as far back as possible. When all rows are complete, begin stuffing holes with prepared mixture. It will take at least 1 hour to stuff. Rest done in low metal baking pan with at least 2-inch edge, to catch juices that come from ham. Completely seal over edge of pan with foil to cook. Steam bake approximately 20 minutes per pound at 325°.
Cook onion and green pepper in margarine in large skillet until onion is tender, but not brown. Add cooked potatoes, cooked chicken, picante sauce, cumin and salt; mix well. Simmer about 5 minutes, stirring occasionally. Top with cheese; cover skillet and let cheese melt. Serve with additional picante sauce if desired.
Mix all ingredients together in large salad bowl. Refrigerate salad at least 1 hour for best flavor.
For crust, combine flour, powdered sugar. Cut in butter until crumbly. Press into bottom of 9x13 baking pan. Bake at 350° for 15 mins. Combine eggs, sugar, baking powder, lemon juice and flour. Pour over crust and bake for 20 minutes at 350°. Cool. Sprinkle with powdered sugar.
Mix chicken, broth, soup and stuffing. Mix together. Pour into a casserole dish and bake at 350° for 35 to 40 minutes or until brown.
Mix all together well. Put in buttered casserole dish. Bake at 370° for 40 minutes.
Melt chocolate chips in condensed milk in top of double boiler. Stir in walnuts. Turn off heat and cool. Combine flour, sugar, baking powder and salt. Cut in shortening. Add egg and milk; stir. Divide dough into 5 balls. Roll out each dough ball between sheets of wax paper. Spread 1/5 of chocolate nut mixture on rolled out dough. Roll up, pinching sides as you go. Pinch ends of dough. Repeat with remaining dough balls and chocolate mixture. Place rolls on a foil lined baking sheet. Bake for 15 to 20 minutes in a 325° to 350° oven. Do not overbake. When rolls are finished baking, remove from oven and let cool completely. Before serving, cut in slices.
Heat oven to 350°. Grease bottom only of two 13 x 9-inch pans. In large bowl, combine all brownie ingredients; beat about 75 strokes with spoon. Spread half of batter evenly into each prepared pan. Bake at 350° for 30 to 35 minutes. Do not overbake. Cool completely. Frost brownies as directed below.
Blend in large mixing bowl sour cream, Cool Whip, pudding mix and small amount of pineapple juice. Add all fruits and coconut (if used). Mix slowly. Fold in marshmallows. Chill. Cover until ready to serve.
Fry bacon. Save about 1/4 cup drippings for frying. Drain first 3 cans of beans; add pork and beans and mix together. Fry onion in bacon drippings until tender and drain on paper toweling.
Melt butter over low heat in saucepan. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Makes 1 cup of sauce. Use with Frankfurter Supper Dish.
Preheat oven to 350°. Combine all ingredients in large mixing bowl, mix well. Place in loaf pan or shape in baking dish. Bake for 1 1/2 hours or until center is done.
Divide hamburger into four parts. Shape into patties. Place each patty into center of a 10-inch square of foil. Sprinkle with salt and pepper. Cover with slices of onion and potatoes. Wrap in foil. Bake at 375° for 45 minutes. Can also be cooked on grill.
Blend together flour, salt, sugar and margarine. Add vinegar and toss with fork. Then press into 9-inch round pan. Pat up around sides.
In saucepan, combine sugar, cornstarch, chocolate and salt. Mix well. Gradually stir in milk, mixing smooth.
Cook linguine as directed on package. In frypan or wok, place olive oil, garlic and onion (if desired). Add broccoli flowerets and soy sauce. Cook until broccoli is slightly soft. Pour cooked veggies over linguine and sprinkle with Parmesan cheese, if desired.
Cream shortening, sugar and egg yolks together. Add vanilla, bananas, milk and vinegar. Add sifted dry ingredients. Stir well. Fold in beaten egg whites. Put into two 7-inch layer cake pans. Bake at 375° about 25 minutes.
Put vinegar in milk. Add soda. Stir briskly. Cream butter, sugar and flour together and add the fruit and allspice. Fold into the milk and beat well. Bake in a well-greased pan at 350° for 1 hour.
Cut chicken into pieces and wash. Grate onions. Cut tomatoes. Grind to a paste ginger and garlic. Heat oil in pan and fry onions until golden brown. Add ginger-garlic paste, tomatoes and yogurt. Fry until oil separates from mixture. Add chicken, chili powder, turmeric, coriander, cumin, (c + c + c powder) 9th ingredient and salt. Fry until chicken is slightly brown. Add 1 2/3 cup water. Let it cook on medium heat for about 15 minutes. See to it that the chicken is tender and remove from the heat. Garnish with fresh cilantro and serve with rice or tortillas, bread or rolls. Tastes great.
Combine the walnuts, garlic, butter, and oil in a 10 inch skillet. Cook over medium low to medium heat until walnuts are lightly browned. This could take up to 10 minutes. Remove the walnuts from the pan, using a slotted spoon. Add the zucchini, onions, and red bell pepper. Add more butter and oil, if needed. Cook over medium heat until zucchini is tender but not mushy. Add salt, black pepper, and corn. Simmer for about 5 minutes until corn is heated. Stir in walnuts. Makes about 10 servings.
Brown meat in peanut oil, until tender, using a wok, preferably. Add bouillon. Add fresh vegetables first, then frozen. We use carrots, celery, onions, snow peas, broccoli, cauliflower, pepper, tomatoes, bamboo shoots, bean sprouts, water chestnuts or squash.
Preheat oven to 350°. Place yams in a 10 x 6-inch shallow, ovenproof dish. Pour orange juice over yams. Set aside.
Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic (8 to 10 minutes). Place in greased bowl; turn greased side up. (At this point dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.) Punch down dough; divide in half. Roll each half into rectangle, 18 x 9-inches. Roll up, beginning at short side; with side of hand press each end to seal. Fold ends under loaf. Place seam side down, in greased loaf pan (9 x 5 x 3-inches). Brush loaves with salad oil. Let rise until double, about 1 hour. Heat oven to 375°. Place loaves on lower oven rack so that tops of pans are in center of oven. Pans shouldn't touch each other or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pan; brush with butter. Cool on wire racks.
Saute onions in margarine until soft. Add flour, broth, sherry and pepper. Mix together and place in casserole. Coat with a little margarine and add croutons and Parmesan cheese to taste. Bake, covered, at 350° for 20 minutes.
Over high heat, heat butter and 3/4 cup milk to scalding. In a large bowl, pour hot milk mixture over stuffing. Toss to mix well. Put stuffing mixture into buttered 12 x 8-inch baking dish.
Mix together and store in airtight container. Take 6 tablespoons of mixture and mix into 3/4 cup boiling water. Add 3/4 cup cold water or fruit juice. Pour into Tupperware Ice Tups or paper cups and freeze.
In a saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until candy thermometer reads 245°. Add cream and butter. Stir until mixture reaches 245° again. Pour into a greased pan and cool. When cool enough to handle, roll into 1 1/2 inch logs or 1 inch balls. Wrap individually in foil. Twist ends.
Spread softened cream cheese over cake plate. Spread bean dip over cream cheese. Cover with salsa. Layer lettuce, tomatoes, cheese and olives on top. Dip with chips.
In blender or container, combine frozen bananas, milk, yogurt, cinnamon and nutmeg. Cover and blend until smooth. To serve, pour into glasses, if desired. Garnish with fresh bananas and mint. Makes 2 (1 1/2 cup) servings.
In a mixing bowl, beat together egg and milk. Dip oysters, one by one into egg mixture. Dredge oysters in corn meal that has been seasoned with salt and pepper. Panfry in oil in a skillet over medium heat until golden brown. Serves 4.
Melt margarine in pan and add sugar; mix well. Add eggs and cocoa and mix well. Add flour and vanilla. Bake at 350° for 25 to 30 minutes. Ice cake and chocolate chips, if desired.
Brown sausage, stirring to crumble. Drain and remove from heat. Stir in next 4 ingredients. Cover and cook over medium heat 10 minutes, stirring occasionally. Add cooled pasta and sour cream. Stir until mixture is thoroughly heated. Do not boil.
In skillet, partially cook bacon. Drain and set aside. In mixing bowl, stir together pork and beans, brown sugar, catsup, onion, Worcestershire sauce and mustard. Turn mixture into a bean pot or a 2-quart casserole. Lay partially cooked bacon slices on top. Bake, uncovered, at 350° about 2 hours. Serves 10.
Mix all ingredients together. Bake at 350° for about 20 minutes. Cut and roll in confectioners sugar while hot.
In mixing bowl, dissolve yeast in water. Add sugar, salt and about half of flour. Beat thoroughly 2 minutes; add egg and oil. Beat in gradually the rest of flour until smooth. Cover with damp cloth. Place in refrigerator. Punch down occasionally as dough rises at least 2 hours or overnight. Shape while cold into rolls and place on greased baking sheet. Brush tops with melted butter; let rise until light, 1 1/2 to 2 hours. Heat oven to 400°. Bake 12 to 15 minutes. Makes 4 dozen.
Mix all the ingredients together and bake in well-greased 9 x 12-inch baking pan. Bake in a preheated 375° oven for 45 minutes.
Wash cauliflower and break into flowerets. Combine water, onion and bouillon cubes in large saucepan; bring to a boil. Add cauliflower; cover and cook until tender (10 to 15 minutes). Spoon cauliflower mixture into blender and process until smooth. Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat until thickened and bubbly. Stir in salt, nutmeg and pepper. Return cauliflower mixture to a large saucepan. Stir in white sauce. Cook over low heat until well heated, stirring constantly. Serve immediately. Sprinkle with cheese.
Cook the first three ingredients until it spins a thread. Add raw peanuts and cook until nuts pop. Remove from heat and add margarine and soda. Pour into greased baking pan. When cool, break into pieces.
Cream cheese and sugar until light and fluffy. Add peanut butter and milk. Beat until smooth and cream. Fold in Cool Whip and pour into graham cracker crust.
Mix meat, bread crumbs, Accent, soup mix, eggs, ketchup and warm water. Put in meat loaf pan and cover with 2 strips of bacon. Pour tomato soup or sauce over meat mixture. Bake 1 hour at 350°. Serves 6.
Wash and cut squash. Cook until tender; drain thoroughly, then mash.	Add all other ingredients. Place in baking dish sprayed with vegetable spray.
Mix well peanut butter, margarine, vanilla and powdered sugar. First peanut butter and margarine. Add sugar, little at a time. Roll into balls and chill overnight. Melt chocolate bits and paraffin. In double boiler, melt the ingredients. Stick toothpick in balls and dip in chips. Chill on waxed paper. It can be stored in a cool place.
Mix the cereals, pretzel thins and nuts. Mix the remaining ingredients. Pour liquid mixture over cereals. Coat bottom of a large, deep pan with Wesson oil. Bake at 200° for 1 1/2 to 2 hours, stirring and mixing together.
In a small bowl, mix all the ingredients until creamy. (A few drops of milk may be added.) Spread on ham slices and roll each slice like a jelly roll. Put in refrigerator 3 or 4 hours. Slice in 1/4-inch size and serve on crackers.
Mix all except cheese together. Put 1/2 of the mixture in pan, then half of the cheese and repeat. Bake 1 hour at 325°.
Sift together flour, soda and salt. Cream shortening; blend in sugar. Add eggs one at a time and beat until fluffy. Add flour mixture alternately with bananas and liquid, beating well after each addition. Turn into greased loaf pan and bake 60 to 70 minutes or until done at 350°. Cool several hours before slicing. Makes 1 loaf.
Mix all ingredients well in a large bowl. Cover and refrigerate overnight. Stir well before serving. Dressing will be somewhat thin, but will be fine next day.
Mix together very good. Make into rolls about 1 1/2 to 2-inches diameter and 10 to 12-inches long. Wrap in foil and refrigerate 24 hours. Bake 1 hour at 350°. Remove foil. Pat dry. Cool and rewrap in foil. Refrigerate or freeze.
Mix well the cake mix, sugar and oil. Add 1 egg at a time; beat one minute after each. Beat in sour cream, then nuts. Pour 1/2 of batter into well-greased Bundt pan. Sprinkle brown sugar and cinnamon on top, then pour in rest of batter. Bake at 350° for 1 hour.
Combine all ingredients, but wieners, in large saucepan. Bring to a boil and pour into crock-pot. Next, brown wieners slightly in frying pan and then mix with sauce in crock-pot. It's best to do this at least 2 hours ahead so they can simmer on low in crock-pot before serving. Serve with toothpicks directly from crock-pot. Check them occasionally to be sure they do not dry out.
Place celery and onion in a saucepan with 1/2 inch boiling water and salt. Cover and cook until celery is just tender-crisp, about 15 to 20 minutes. Drain, if necessary. Blend the cornstarch with the milk and add to the celery. Add salt and pepper. Cook, stirring, until slightly thickened. Sprinkle with the cheese; toss lightly until the cheese begins to melt. This is delicious as a luncheon or supper dish with crisp bacon. Serves 4.
Select about 25 fresh magnolia leaves. Dissolve lye in 6 cups water in a glass or enamel container. Heat the solution to simmering and simmer the leaves 30 minutes, stirring with a wooden spoon. Remove and place in solution of vinegar and 3 cups water. Lift leaves out, one at a time, and rinse under running water. Brush with a soft brush, from stem-end down, until transparent skeleton leaf remains. Bleach with bleach and 2 cups water. Rinse.
Mix well and let sit overnight. Shape into balls. Dip in chocolate. Place on wax paper until cool.
Combine fruit juices and tea. Fill punch bowl 1/4 full of juices and tea. Add sherbet and ginger ale. Serve with a pineapple spear as garnish. Makes 50 servings.
Place 2 or 3 slices of tomato on salad plates. Top with cheese; sprinkle chopped basil, salt and pepper, then drizzle with olive oil. Chill covered until you serve.
Saute mushrooms, carrots and onion in corn oil. Spread until lightly browned in Dutch oven over medium-high flame. Stir in barley, salt, garlic salt, pepper, bay leaves, water and broth. Bring to a boil; reduce flame, cover and simmer 45 minutes or until barley is tender. Stir in spinach and cook, covered, an additional 10 minutes. Makes 8 servings.
Mix all together. Cover halves of hamburger buns with some of this mixture. Broil until bubbly and golden brown. Good as a main luncheon dish.
Soak meat for 24 hours in refrigerator. (I use this to marinate meat before making shish-kabobs.)
Prepare Kool-Aid and 1 cup of sugar with one quart of water. Freeze one pint of the Kool-Aid in a circle mold or some Christmas mold or any holiday mold.
Wash flounder and place in baking pan. Slice potatoes and onion and place on top of flounder. Salt and pepper to taste. Place bacon strips on top of fish and potatoes. Cover with foil and bake at 350° approximately 1 1/2 hours or until fish is flaky.
Add the sausage and the cheese (both at room temperature) to the Bisquick. Use 1 teaspoon of the mixture to form a ball. Place on baking sheet. Repeat until mixture is gone. Bake at 350° for 15 to 20 minutes.
Combine soup, milk, salt, chicken and vegetables with 1/2 cup cheese and 1/2 can onions. Place in baking dish. Bake covered at 375° for 20 minutes. Unwrap crescent rolls. Separate into two triangles. Press together perforated cuts. Cut each square into 3 strips. Place strips on top to form lattice top. Bake uncovered 15 minutes. Top lattice with remaining cheese and onions after the 15 minutes and bake uncovered 3 to 5 minutes or until onions are golden brown.
Mix powdered sugar and powdered milk together. Then add remaining ingredients. Keep in airtight container. Use 3 to 4 heaping teaspoonfuls per cup.
Preheat oven to 350°. Grease a 9 or 10-inch tube pan.
Saute in skillet butter, chopped onions and pearl barley until brown. Add 2 cups water; cover and simmer 15 minutes. Add soup, mushrooms, salt, pimento, Worcestershire sauce and 2 cups more water to mixture. Cut steak into 1-inch cubes or strips. Roll in bread crumbs, seeds, salt and paprika, which were combined. Brown in shortening and add to the barley mixture. Pour all into 3-quart casserole; cover. Place in preheated oven at 325° for 1 1/2 hours.
Preheat oven to 375°. In medium bowl, combine Eagle Brand, sour cream, lemon juice and vanilla; mix well. Chill. In large mixer bowl, beat margarine and sugar until fluffy; mix in flour, oats and walnuts until thoroughly blended. On lightly oiled pizza pan or baking sheet, press dough into 12-inch circle forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Spoon filling evenly onto crust. Arrange fruit on top of filling. Garnish with mint leaves. Chill before serving. Refrigerate leftovers.
Cook fruit for about 10 minutes and strain, saving all juices. Measure juice and place into a large pot. Add Sure-Jell; bring to a full boil. Stir in sugar; bring to a rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat and skim. Pour into sterile jars and seal.
Cream together the margarine and brown sugar. Add flour, salt and oats to creamed mixture. Mix well. Press 1/2 of crumb mixture in a greased 9 x 12-inch pan. Spread raspberry preserves on mixture, then sprinkle remaining mixture on top. Bake at 400° for 20 to 25 minutes. Cool completely before cutting into squares.
Mix hot water and Jell-O; stir and refrigerate until like an unbeaten egg. Add pineapple, cottage cheese and celery and pour into an 8 x 8 x 2-inch pan. Refrigerate until firm. Frost with mixture of cream cheese, lemon juice and mayonnaise. Cut into squares.
Season pork to taste. Mix water into egg and add pepper. Dip in egg/water mixture, then cover with bread crumbs. Allow to set on wax paper for 20 minutes. Brown pork patties and place in glass baking dish. Fry bacon until crispy and crumble over pork. Place raw sliced onions on top. Add mushrooms. Season with oregano. Add a can of bouillon. Place foil on top and refrigerate until ready to cook. Bake at 350° for 40 to 45 minutes. Do not preheat oven.
Mix all ingredients together, except for chocolate chips and chopped nuts. Add chocolate chips and nuts after all mixed. Drop by rounded teaspoonfuls on a cookie sheet (ungreased). Bake at 375° for 9 to 11 minutes, then let cool.
Mix together, simmer and serve hot. Pretty red tea that is extremely good and good for you.
Combine sugar and peanut butter. Put 3/4 of the crumbs in a baked pie shell. Cook the pudding according to directions on box. Cool a little and pour over crumbs. After the pie is cold, spread the Cool Whip on the top and sprinkle the remaining crumbs on top.
Brown ground beef and drain. Melt Velveeta cheese. Add all ingredients together and keep in the crock-pot on low heat.
Heat ingredients just until butter or margarine is melted. Pour over chicken; let marinate all day. Grill chicken, dipping in sauce when turning. This is the only barbecued chicken my girls will eat!
Place flour in a 14 x 20-inch cooking bag. Shake to coat inside. Place pork in bag. Close with twisted tie. Place slits in top of bag. Bake at 350° for 2 hours. Remove from oven and open bag. Combine remaining ingredients. Mix well. Spoon over and around pork. Re-tie bag and bake for 40 minutes longer.
Mix all ingredients together and pour in greased bundt pan. Bake at 350° for 40-50 minutes. Let cool before removing from pan. Make sure cake is completely cool before icing.
Combine all ingredients in blender. Process until well blended. Pour into 4 cup measure and microwave 3 to 4 minutes until thick.
Brown hamburg and onion and drain. Add taco sauce and simmer for 30 minutes. Heat soups together. Layer 9 x 13-inch pan with Doritos, 1/2 meat mixture, 1/2 kidney beans and 1/2 cheese. Repeat, omitting 2nd layer of cheese. Pour soups over everything and top with remaining cheese. Place Doritos along sides of pans. Bake at 350° for 20 minutes.
Combine all ingredients in a saucepan. Barely cover with water. Cover and cook on medium heat until potatoes are a little mushy. Remove from heat. Make a white sauce with 2 tablespoons flour to 1/2 cup of milk. Stir into vegetables. Do not drain off water. Add an additional 1 cup milk and 3 tablespoons butter. Diced ham may be added. Reheat and serve.
Combine and boil potatoes, salt and 1 stick of butter until done; drain. Add other stick of butter and beat with mixer. Add cream cheese; blend well. Add Pet milk until a little thin; put into baking dish. Cool completely, cover and refrigerate. When ready to use, dot with butter and microwave until warm, stirring often.