HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix sugar with the next 5 ingredients on low speed of mixer until just mixed. Increase speed to medium and beat 4 minutes, occasionally scraping sides of bowl with a spatula (mixture may look dry). Preheat oven to 400°. Take a heaping teaspoonful of dough at a time and roll into a 6-inch rope. Place each dough rope on cookie sheet in a circle, crossing ends over. Brush cookies with egg white and sprinkle on some sugar. Decorate with red and green cherries. Bake for 10 to 12 minutes until light golden brown. Allow wreaths to cool on cookie sheet. Store in a tightly covered container.
Combine cocoa, 1 1/2 cups sugar and flour in a medium saucepan; set aside. Beat egg yolks. Gradually stir yolks and milk into cocoa mixture; add butter. Cook over medium heat until thick, stirring constantly.	Remove from heat and stir in vanilla. Pour filling into baked pastry shell.
Dissolve yeast in 1 cup lukewarm water. While yeast softens, sift flour, salt and sugar together in large bowl. Stir in the dissolved yeast. Add just enough of the second cup of lukewarm water to make a soft, rather sticky dough. Cover and place bowl in warm place to rise, at least double in size. This will take 2 to 4 hours depending on the warmth of the kitchen. When dough is high and spongy, punch it down and beat well with your hand. Divide bread into 2 parts and place each in a 6-inch greased round baking dish. Cover and allow to rise until it reaches top of bowl. Brush with melted butter to give flavor to crust and place in preheated oven (400°). Bake for 1 hour.
Beat eggs, flour, salt and sugar. Melt butter in baking dish. Add corn to butter; pour over egg mixture. Bake at 375° for about 1 hour.
Brown ground beef and onions in skillet, stirring until ground beef is crumbly; drain. Add soup and cheese; mix well. Spoon mixture into 9 x 13-inch baking dish. Cover with Tater Tots. Bake at 350° for 45 minutes.
Mix asparagus and mushroom soup together. Add liquid from 1 can of asparagus. Pour 1/2 of mixture in 2-quart casserole. Chop hard-cooked eggs and place on mixture, making a layer of eggs. Pour remaining mixture in baking dish. Then sprinkle top with cracker crumbs. Cover and bake in a 350° oven for 1 hour. Remove cover and bake 10 minutes more. Serves 4.
Beat eggs; gradually add sugar. Add milk and oil. Sift flour with salt and baking powder; add to liquid mixture. Stir only until blended. Carefully fold in blueberries and nuts. Pour into large, well-greased loaf pan. Bake at 350° for 50 to 60 minutes.
In a good sized casserole or a small roaster, mix all ingredients (not necessary to brown meat). Cover and bake in a 250° oven for 5 hours. May be stirred once during cooking, but not really necessary.
Brown ground meat. Drain. Saute onion in butter until tender. Add onion and butter to ground meat. Stir in soups and pimento over medium heat. Gradually add diced up cubes of Velveeta and stir until all melted. Add macaroni shells. Serve with salad!
Mix sugar, vanilla and melted margarine together. Add buttermilk and lemon juice. Add well beaten eggs to mixture. Add coconut and pecans last. Stir well and pour into unbaked pie shells. Bake at 300° about 40 minutes. Serves about 24 slices.
Mix in baking dish. Bake 30 to 45 minutes in 350° oven.
Cook milk and flour in small pan over low flame until thick. Cool. Blend butter and shortening with mixer. Add sugar gradually and mix for another 4 minutes. Add cooled milk paste. Mix for 2 to 4 minutes. Fold in vanilla.
Mix ingredients; roll into log shape on wax paper. Place in refrigerator until chilled. Slice thin and bake at 375°.
Mix together the mayonnaise, garlic and cheese. Add more mayonnaise, if necessary, to make the mixture spreadable. Place in a bowl, cover with plastic wrap and refrigerate.
Bring to boil peppers, vinegar, salt and sugar. Boil 1 minute (a boil you cannot stir down). Cool 10 minutes. Add Certo and food coloring (enough to make a light green). Wait 10 more minutes and skim off top to throw away. Pour into jars.
Preheat oven to 375°. Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes. Top each burger with a slice of cheese and a sprinkle of French fried onions. Bake for 3 to 5 minutes or until no pink remains in the burgers and the cheese is melted. Serve in the buns.
Boil mirlitons until tender. Cut in half and scoop out centers. Mash centers well, then place in pot with hot butter. Heat a bit, then add chopped ham, onion and shrimp. Add salt and parsley. Simmer 20 minutes. Add soaked bread and pepper. Simmer 10 minutes, stirring constantly. Place in mirlitons shells or in casserole, sprinkle with bread crumbs and bake in 375° oven until brown and crisp.
Mix all ingredients except ginger ale and place in refrigerator. Add ginger ale when ready to serve. Yields enough for 50 cups.
Combine flour, salt, baking powder, soda and cinnamon. Set aside. Cream together eggs, oil and sugar until fluffy. Add vanilla. Add dry ingredients mixture gradually. Blend in zucchini and nuts. Pour batter into lightly greased and floured Bundt pan or can choose 2 loaf pans. Bake for 1 hour at 350°.
This makes 2 pies or 16 tarts. Bake at 350° until golden brown.
Tear up toasted bread and place in 2-quart buttered casserole. Add cut apples. Heat milk and butter until melted. Add sugar and vanilla. Stir in eggs. Add raisins and pour onto bread mixture. Sprinkle with cinnamon. Set dish in shallow pan of hot water and bake at 350° for 45 to 60 minutes (until knife inserted is clean).
Melt butter, add flour and stir until smooth. Blend in mushroom soup. Add milk gradually, stirring until smooth. Add undrained peas and flaked tuna. Season to taste. Serve over hot cooked rice.
Place vegetables in a large container. Sprinkle with salt and let stand for 1 hour. Drain, but do not wash. Bring vinegar, sugar and seeds to a boil. Boil 1 minute. Add vegetables. Bring to a hard boil and pack in jars.
Stir together in pan flour, salt and cream of tartar. Add oil and water. Add food coloring. Cook over medium heat until dough follows spoon. Remove from heat. Knead well until elastic. Keep in plastic bag or covered bowl in refrigerator.
Allow cream cheese to come to room temperature. Cut beef and onions into small pieces. Save some of the beef to cover cheese ball. Mix remaining beef, onions and cream cheese. Add garlic powder to taste. Form cheese mixture into a ball shape and cover with beef.
Boil chicken until done. In glass dish, dice chicken and spread evenly in the bottom. Melt 2 tablespoons of butter and pour over chicken. Spread corn, peas, carrots and potatoes over chicken and butter.
Grease a 9 or 10-inch pie plate. Beat all ingredients for 1 minute on high speed in blender or for 2 minutes with hand beater. Pour into pie plate. Bake at 350° until knife inserted in center comes out clean, about 50 to 55 minutes. Cool.
Cook and cool pasta. Cook cubed chicken and 1/2 onion in large frying pan halfway through and add curry powder and 1/2 to 3/4 cup water.
Preheat oven at 400°. With a meat mallet, flatten chicken breasts to 1/4-inch thickness. Dip chicken into egg and then bread crumbs, coating thoroughly. In medium skillet heat olive oil. Cook chicken in oil until well browned on both sides, pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan cheese and shredded Mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.
Mix all ingredients together until creamy. Form in shape of a log and chill. Serve on crackers.
Soak dried apples overnight. In the morning, chop in small pieces and cook slowly in the syrup for 45 minutes. While apples cool, pour sour cream into a bowl. Add egg and beat thoroughly. Add sugar and continue to beat. Sift flour; measure and add salt, soda and cloves. Sift again. Add sifted dry ingredients to mixture. Beat thoroughly and then add apples. Blend together. Pour into a 5 x 9 x 4-inch greased loaf pan. Bake at 325° for 1 hour. Yield: 1 loaf.
Peel and dice potatoes in small pieces. Chop onion. Cook onions and potatoes until tender in water. Add oleo, cream of chicken soup, salt and pepper to taste. (Need to thicken, add milk or water.)
Cook each vegetable package separately for about 4 minutes only. Drain and combine in a greased 2-quart baking dish. Sprinkle with the cheese. Combine soup and milk and pour over top. Bake at 350° for 25 minutes. Top with 1 can of onion rings. Bake for another 8 to 10 minutes.
Steam carrots. In a 10-inch skillet, melt butter. Add onions and cook over moderate heat. Cover until they are transparent, about 10 minutes. Add apple slices and cover. Continue to cook, just until tender, but still hold their shape, about 5 minutes, depends on variety of apples used. Drain carrots and add carrots to skillet; stir in lemon juice, salt and pepper; reheat. Yields 6 servings.
Mix all ingredients and store in covered container. To one cup of hot water, add mix to your taste.
Add condensed milk and crushed pineapple into ice cream container. Pour orange Crush to fill line. Freeze until firm.
Cook on low heat until thick. Place vanilla wafers on bottom of dish and on side, then top pudding with meringue.
Peel and slice carrots and parsnips. Bring to a boil together in about 1 inch of water.	Reduce	heat to low, cover and simmer for about 20 minutes or until tender. Drain. Add a little milk and the butter, return to	heat and mash in saucepan with potato masher. Stir in brown sugar and salt to taste. Makes about 4 servings.
Mix all ingredients together and crumble cheese crackers on top. Bake 45 minutes at 350° in a 2 1/2-quart casserole.
Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes. Meanwhile, in medium bowl, beat milk, egg and vanilla. Stir in chips and pecans. Spread evenly over crust. Bake 25 minutes at 350° or until golden brown. Cool. Cut into bars. Store covered in refrigerator.
Mix melted butter and nuts. Add coconut, sugar, milk and vanilla; mix well. Shape into balls, size of a quarter. Chill 15 minutes. Melt wax and chocolate pieces in double boiler. Use tongs. Dip balls into mixture and place on wax paper to dry.
Saute onion until clear; add meat and cook until brown. Stir in mushrooms and gravy. Simmer on low for 8 to 10 minutes. Serve over mashed potatoes or noodles.
Preheat oven to 375°. Rub potatoes with the oil and bake for 1 1/2 hours or until soft when squeezed. Allow to cool. Cut potatoes in half lengthwise and scoop out pulp, leaving the skin and about 1/2 of pulp intact. Place the pulp in a large mixing bowl and set aside.
In boiling water (salted, about palmful), cook tortellini according to package directions. Drain. Add butter and Parmesan. Toss until melted. Add cream and vegetables. Stir until warmed.
Combine all ingredients in baking dish. Sprinkle with crushed saltine crackers and the melted margarine. Bake for 35 minutes at 350°.
Mix sugar, coconut, milk, pecans and butter until smooth. Shape into balls and chill overnight. Prepare coating by melting chocolate chips and paraffin in double boiler. Place toothpicks in cream drops and dip in coating once or twice. Place on waxed paper to cool.
Blend all ingredients (except almonds) together until well mixed. Spoon mixture into greased baking dish. Sprinkle almonds on top. Bake at 375° for 15 to 20 minutes. Serve hot with crackers and raw veggies!
Heat milk, add shortening to dissolve, let cool to lukewarm. Add salt, egg yolks and egg, and sugar. Add all of this to the yeast (which by this time should have risen to a foamy stage). Add 3 cups flour first and beat with mixer until dough is smooth and shiny. Then add the remainder of the flour, a little at a time, beating until smooth after each addition. (After 4 to 5 cups of flour, you need to change to your dough hooks.) The dough should be glossy; it will not be as thick as used for dinner rolls. Butter the dough and let rise in bowl until double in bulk, about one hour. Cover the bowl of dough with a clean dish towel while it is rising.
Beat eggs, sugar and oil together. Add sifted dry ingredients. Add zucchini, carrots, nuts and vanilla. Stir well. Pour into greased tube or Bundt pan. Bake at 350° for 45 minutes to 1 hour or until knife inserted comes out clean. Let stand 10 minutes and remove from pan. Cool on rack. Glaze, if desired.
In small mixer bowl, beat 1/2 cup of blue cheese with cream cheese on low speed, until well blended. Add mayonnaise and half-and-half, beat on low speed until creamy. Stir in reserved blue cheese. Cover and refrigerate at least 3 hours.
Mix kraut, onions, celery and green peppers well. Mix sugar, oil and vinegar well and pour over kraut.
Put several cups of flour in bowl. Make a nest in the flour. Start with butter and add all other ingredients. Knead dough, using flour from nest. Make dough as soft as possible for rolling. Place on well floured board and roll approximately 1/4 inch thick. Cut teacakes and place on a greased cookie sheet. Bake in a 400° oven until light brown. Remove from pan and cool.
Combine sugar, milk and butter in large saucepan; heat to boiling. Stir constantly about 5 minutes over medium heat; remove from heat. Add remaining ingredients; stir vigorously until well blended. Pour into greased 13 x 9-inch pan. Cool; cut into squares. Makes about 3 pounds.
Cook potatoes in jackets until tender 20 to 30 minutes. Combine sugar, salt, vinegar, flour, water, mustard and beaten egg. Cook over low heat until creamy and thick, stirring constantly. Add butter, whipping cream (not whipped) and mayonnaise. Blend well and cool. Remove skins from potatoes. Slice potatoes and eggs into large bowl. Cut onions into small pieces including tops. Add to potatoes. Carefully fold in dressing. Refrigerate at least 5 hours before serving. Garnish as desired. Serves 6 to 8.
Mix in bowl, flour, white sugar and salt. Beat 2 eggs with fork, then add eggs, brown sugar, Pet milk, pecans and vanilla. Bake at 375° about 50 minutes.
Mix together first 8 ingredients. Add remaining ingredients. Bake at 350° for 20 to 25 minutes in 13 x 9-inch pan. Cut into squares.
In large skillet over medium heat warm oil, add the onions and cook, stirring occasionally until tender, about 20 minutes. In a 4 1/2 to 5-quart heavy casserole or Dutch oven over medium heat, combine beef and pork. Season with salt and cook, stirring often, until meat is brown, about 20 minutes. Scrape the onions into casserole with the meat. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper and cook, stirring for 5 minutes. Stir in tomato juice and beef stock and bring to boil. Lower heat and simmer, uncovered, for 1 hour. Taste, correct the seasoning and simmer for 30 minutes or until thickened. Stir in garlic. To thicken the chili further or bind any surface fats, stir in the optional cornmeal. Stir in beans and simmer another 5 minutes.
Heat juices in top of double boiler. Beat 2 eggs. Add 1/2 cup sugar to egg mixture; add this to juices. Cook until thick. Put in refrigerator. When cool, store in jar. Pour over fresh fruit.
Mix by hand; roll into small balls and mash with fork. Bake at 325° for 10 to 13 minutes. Makes 2 dozen.
Mix flour, baking soda, salt, cinnamon, nutmeg and cloves on a sheet of waxed paper. Beat room temperature margarine and sugars in a large bowl, with electric mixer on high speed, until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture, then oats and nuts.
Mix first 3 ingredients well and set aside. Slice first package of cookie dough 1/4-inch. Line pan with slices. Spread cream cheese over dough. Slice second package of cookie dough on top of cream cheese mixture. Bake at 350° for 45 to 50 minutes in a 17 x 11-inch pan.
Arrange potatoes and onions in layers in a large, heavy skillet. Sprinkle each layer with salt, pepper and parsley. Add oil. Around edges of skillet, add a cup or so of stock or water. Cover tightly and simmer until potatoes are soft and most of the liquid has been absorbed, about 30 minutes. If using an electric skillet, cook at about 325°. Serves 6 to 8.
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk, water and vanilla. Cook and stir constantly until thickened, about 5 minutes. Serve warm over ice cream. Refrigerate leftovers. Makes about 2 cups.
Mix some more. Whip the egg whites until they peak; fold egg whites into batter. Preheat oven to 350°. Butter a 9 x 5-inch loaf pan. Bake 45 minutes.
Dip steak in egg, then in crumbs. Brown in margarine. Place in roaster. Add water to half cover. Season. Bake, covered, for 1 1/2 hours at 325°. Add more water, if needed.
While frying bacon, boil stock with lentils. Turn down to simmer for 1/2 hour. Saute onions in bacon grease. Throw the bacon and onions in the pot. Saute lightly, carrots and celery and seasonings. Pour tomatoes over carrots and celery and simmer for 5 minutes. Throw everything in the pot and simmer for another 1/2 hour.
Dissolve jello in boiling water and add to the other ingredients that have been assembled in a pan or bowl. Mix thoroughly and pour into mold. Cool in refrigerator. Unmold. Reduce mayonnaise with cherry juice to serve as a dressing.
In a bowl, combine the pie filling, water and nutmeg. Transfer to a greased 9 x 5 x 3-inch loaf pan. Sprinkle with pecans. Separate the biscuits and arrange over the pecans. Bake, uncovered, at 375° for 30 to 35 minutes or until biscuits are golden brown. Serve warm. Yield: 5 servings.
Heat cream and butter together. Add salt. Place thawed potatoes in single layer pan. Pour cream mixture over the potatoes. Sprinkle cheese over potatoes. Bake in 325° oven for 1 hour. Serves 6.
Layer potatoes, onion, butter, salt and pepper in casserole dish. Add milk. Cover with foil and poke a few holes in it. Bake at 350° until potatoes are tender. Add cheese when done and melt, if desired.
Cook macaroni to package directions. Drain. Fry sausage, onion and green pepper until lightly browned. Stir in flour and salt. Add milk, cook over low heat until thickened. In greased casserole (1 1/2 quart) alternate layers of macaroni and cheese. Pour thickened sauce over layered macaroni and cheese. Bake uncovered at 400° for 25 minutes.
Beat eggs; add sugar, then milk. Add canned milk and cream. Pour in freezer and churn until done. You can add about 2 pints crushed fruit, chocolate syrup or small jar peanut butter for variation.
Cream eggs, sugar and oil together, then add vinegar. Add flour and soda gradually. Then add buttermilk, vanilla and cake coloring. Mix well. Bake at 325° for 25 to 30 minutes.
Mix the yeast with 1/2 cup warm water. Put the beaten eggs, lukewarm milk and yeast together, then beat the flour mixture a little at a time, then add the rest of the flour. Let raise. When raised, take a little dough, pat out and cut with glass. Let raise and deep fry three minutes on each side in Crisco.
Mix well in order given. Pour into unbaked pie crust and bake for about 30 minutes at 250°. Check for doneness, depending on individual ovens.
Cook bacon until crisp. Set aside. Fry cabbage, sugar and salt. Cook until tender. Cook noodles and drain. Combine cabbage, noodles and bacon. Place in baking dish. Bake at 325° for 45 minutes. Spoon on sour cream; bake 5 more minutes.
Combine all but chocolate chips. After all is melted, simmer 15 minutes. Test mixture to see if done by dropping a little in cold water to see if fudge holds its shape. Add chocolate chips. Stir. Pour into buttered 8 x 8-inch pan. Enjoy!
Brown hamburger and onion; add taco mix and simmer according to package directions. Add beans; heat through. Transfer to chafing dish or small crock-pot. Put the grated cheese on top. Pour the taco sauce over that. Cover until cheese melts. Dip chips into mixture.
Blend together the butter, peanut butter and sugar. Form balls. In a double boiler, melt the chips and wax. Remove from heat, leaving over hot water. Dip balls in chocolate and place on wax paper.
Hand chop the first 5 ingredients. Mix the remaining ingredients together and bring to a boil. Pour over the cabbage. Seal and keep in the refrigerator for up to 2 weeks.
Preheat oven to 375°. Into a large mixing bowl, measure flour, brown sugar, butter, white sugar, eggs, vanilla, soda and salt. Mix on low speed, scraping sides of bowl. Beat on medium speed until well blended. Stir in chips, candy and walnuts. Drop by rounded teaspoonfuls onto ungreased sheets. Bake 10 to 12 minutes or until light brown. Cool slightly before moving to racks. Makes 3 dozen.
Into a 13 x 9 x 2-inch pan, tear washed lettuce into bite-size pieces. Top with torn fresh spinach. Crumble fried bacon on second layer. Separate frozen peas and place on top of bacon. Chop green onions on top of peas (1 cup red onion rings may be substituted). Sprinkle cheese evenly over previous layer. Place chopped hard-cooked eggs over cheese. Combine sour cream, mayonnaise and crumbled blue cheese and spread over top. Chill overnight before serving. Cut into squares for serving.
Beat eggs; add corn syrup, butter and sugar and beat together. Add the rest of the ingredients. Bake in pie crust at 375° to 400° until done. Makes 1 pie.
Brown meat and onion together and drain. Mix corn with corn bread mix. Add water; pour 1/2 corn bread mix in greased 12-inch iron frypan. Layer meat and onion on top of corn bread mix, then the rest of corn bread mix. Top with cheese. Bake at 350° for 45 to 50 minutes.
Mix the first 3 ingredients. Spread onto large platter or pizza pan.	Add salsa sauce over spread. Top with shredded cheese. Serve with taco chips.
Dissolve sugar in 2 cups hot water. Dissolve jello in 1 cup hot water. Combine all ingredients, except 7-Up, and freeze. Thaw to slush stage. Pour 7-Up when ready to serve. Serves 25 to 30 people.
Mix sour cream, mayonnaise, salad dressing mix and parsley flakes. Pour over vegetables and let stand overnight.
Melt candy and margarine; set aside. Cream sugar and eggs. Alternate flour and soda with buttermilk. Mix well. Bake at 350° until done.
Combine 2 tablespoons butter and flour. Cook gently. Remove from heat; stir in seasonings and cream. Fold in beans. Place in shallow 2-quart casserole. Cover with cheese, then with crumbs, mixed with 1 tablespoon butter. Bake at 350° for 30 minutes. Serves 8.
Mix together the pineapple with juice, sugar, eggs and margarine. Add white bread (crusts trimmed). Bake at 325° for 1 hour until lightly browned.
Saute onion in margarine. Add broccoli and water; heat on stove. Add cheese and soup and stir in rice. Bring to boil on top of stove. Pour in 4-quart or oblong baking dish and bake at 350° for 30 to 40 minutes.
Place roast in crock-pot with fat side up. Place stick of margarine on top of roast. Shake 2 good dashes of cinnamon on top. Cover and cook on slow for 8 to 10 hours.
Skin and wash chicken. Pat dry. Mix flour and spices together in pie plate. Dredge chicken in flour and pound out with a meat mallet.
Cover bottom of Dutch oven with oil. Brown garlic and onion. Add large can of strained puree. Add all other. Simmer for 1 hour. Add cooked macaroni and sausages.
Cook the noodles per the directions on the bag; drain. Put back in the pan over low heat. Immediately stir in the 2 cans of soup. When finished, stir in tuna. Heat to desired temperature. Season to taste and serve. Serves 4 people. Cooking time: 12 to 15 minutes.
Dissolve yeast in warm water; add sugar, salt and oil. Add 2 cups flour and beat smooth. Add 1 cup flour and knead until smooth and elastic. Place in greased bowl; cover. Let rise until double. Punch down. Divide in half and spread in 2 greased pans.
Put the ingredients in blender and mix. Marinade ham slices overnight. Baste and turn frequently on an open grill. Cook for 20 to 30 minutes.
Wash anchovies in cold water. Heat oil and butter. Add garlic and onion. Cook until brown. Add anchovies. Add parsley, rosemary, clam juice, and wine. Bring to a boil. Salt and pepper. Simmer 15 to 20 minutes. Add clams. Serve over linguine.