HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and quarter potatoes; put on to boil. Brown ground beef; cook onions, if desired. Drain and put beef in bottom of casserole dish (1 1/2-quart to 2 1/2-quart size).
Cut meat into bite-size chunks, then cover with flour. In Dutch oven, heat oil. Brown meat on both sides and reduce heat to	medium. Add onion, garlic and remaining flour. Gradually add water,	bouillon cubes, salt, Worcestershire and pepper. Cook stirring until mixture is slightly thick. Cover and simmer for 2 1/2 hours, then add potatoes, carrots and peas.	Cook 30 minutes longer.
Peel, core and thinly slice apples. In large bowl, toss apple slices with cinnamon, nutmeg, 3/4 cup sugar and 1/3 cup flour. Spoon apple filling into 13 x 9-inch ceramic or glass baking dish.
Cream butter and sugar until smooth. Add eggs, one at a time; beat well after each. Dissolve soda in buttermilk. Add to mixture. Place flour in large bowl. Add dates, orange slices and nuts. Stir to coat each piece. Add this mixture with coconut to creamed mixture. This makes very stiff dough. Mix with hands. Put in a greased and floured pan. Bake at 250° for 2 1/2 hours. Combine orange juice and powdered sugar. Pour over cake while hot. Let stand in pan overnight. Cake keeps well. Better after a few days.
Combine all ingredients. Beat vigorously until well beaten. Spread mixture into greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Cut into 2-inch squares. Yields 16 brownies. Exchange: One brownie equals 1 1/2 bread and 1 1/2 fat. One brownie contains 136 calories.
Preheat oven to 350°. In a large bowl combine flour, butter, confectioners sugar and vanilla. Mix until well blended. Stir in 1 cup of miniature chocolate chips and mix well. Drop by rounded teaspoonfuls onto cookie sheets coated with nonstick finish. Shape into 2-inch logs. Bake 10 to 12 minutes or until golden around edges. Cool completely on wire rack.
Mix and bake in a 400° oven for 1 hour. Top with bread crumbs.
Combine plums, water, lemon juice and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring frequently. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints.
Spread bread cubes in bottom of greased 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Sprinkle cheese over bread. Blend eggs, milk, pepper, salt, mustard and onion. Pour over bread and cheese mixture. Bake at 325° until egg mixture is set (40 to 45 minutes). Sprinkle bacon bits over casserole last 10 minutes or baking. Serves 10.
Preheat oven to 350°. Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat and mashed avocado, mixed with 1 cup sour cream, salt, pepper and red pepper. Dip each tortilla in hot oil and drain on absorbent paper. Fill each tortilla with some of crab mixture, roll and place seam side down in buttered 9 x 11-inch casserole. Cover with remaining sour cream and sprinkle with cheese and sliced olives. Bake for 20 minutes and serve immediately, topped with fresh avocado slices. This dish does not hold for any length of time. The moisture from seafood makes tortillas crack.
Combine all ingredients except mustard and red fish and mix well. Spread mustard all over fish. Let set 10 minutes. Coat fish in batter mix. Deep fry fish.
Boil and debone the chicken. Combine the soups, broth, pimentos, Cheez Whiz, onion, chili powder, green chilies and jalapeno pepper in a large saucepan. Cook until heated thoroughly. Line a 9 x 13-inch baking dish with 1/2 bag of tortilla chips. Add the deboned chicken to the saucepan and pour this mixture over the chips. Top with remaining chips. Bake in a 350° oven until it bubbles, about 20 to 25 minutes.
Preheat oven to 375°. Grease and flour two 8 x 1 1/2 or 9 x 1 1/2-inch round layer pans. Prepare, bake and cool cake as directed on package.
Spread cream cheese, blended with sufficient cream to soften it) over bottom of cooled, baked pie shell. Wash berries, hull them and drain well. Place half the berries (the choicest ones) in the cheese coated pie shell. Mash and strain remaining berries until juice is well extracted. Bring juice to boiling point and slowly stir in sugar and cornstarch which have been mixed together. Cook slowly for about 10 minutes, stirring occasionally. Cool and spread over uncooked berries in pie shell. Place pie in refrigerator until very cold. Decorate with Cool Whip just before serving and top with strawberries.
Melt butter and peanut butter; mix in vanilla. Add powdered sugar and press into glass container (11 x 15-inch). Melt Hershey bars and pour on top.
In frypan, melt butter; add remaining ingredients. Mix, cover and cook for about 10 minutes until cabbage is tender.
In order listed, place yeast, soda, bread flour and salt and egg in inner pan. Warm remaining ingredients. Add them. Select white bread and push "Start." Lightly brush the top with melted butter at baking time if you wish.
Combine all ingredients in blender and blend until smooth. Serve as a milk shake. Serves 4 to 6.
Brown meat in skillet, stirring until crumbly. Add onion and cook until tender, stirring frequently. Stir in remaining ingredients. Add salt and pepper to taste. Cook for about 30 minutes. Serves 6.
In medium bowl, whisk together eggs and sour cream until blended. Stir in bacon, cheese and parsley. Pour into frozen crust. Bake in preheated oven at 375° on preheated baking sheet 40 to 45 minutes or until inserted knife comes out clean. Let stand 15 minutes before serving.
Mix 1 egg, butter and cake mix. Press into long cake pan. On top of cake pour powdered sugar, cream cheese and 2 eggs (cream all three with mixer and pour on top of cake). Bake at 350° for 25 to 30 minutes or until cake is done.
Heat oven to 450°. Slice ham in large slices. Cover ham with lots of mustard; put ham in iron pot. Almost cover ham with milk. Bake at 450° for 1 hour.
Preheat oven to 350°. In small bowl, combine melted butter and crushed Ritz. Set aside cracker mixture and almonds. In large bowl, combine all other ingredients and mix well. Pour into greased 9 x 13 pan. Cover with cracker mixture. Sprinkle with almonds. Bake at 350° for 45 minutes.
Combine all ingredients, except roast. Place roast in bag in a shallow pan. Pour marinade over roast; cover for 24 hours in refrigerator, turning once. Bake in marinade at 350° for 2 or 3 hours.
Dissolve gelatin in boiling water. Add cranberry sauce, lemon juice, apples and walnuts. Let congeal slightly. Pour into mold. Chill until firm. May garnish with mayonnaise if you wish. Makes 10 to 12 servings.
Mix ingredients until pasty. Grease muffin tins; fill 1/2 to 3/4 full. Makes 12 muffins. Bake at 400° for 20 minutes.
Saute bacon, onion and pepper until lightly browned. Pour undrained lima beans and tomatoes in greased casserole dish. Add the beans and bacon mixture and mix well. Bake, uncovered, at 350° for 45 minutes. Serves 6.
When mixture boils, pour over the cabbage while still hot. Cover and let stand for 4 to 6 hours before serving. Stir and serve. Keeps well for several days.
Place beef, vegetables and bay leaf in a dish with tight-fitting lid. Pour soup and water over top. Cover dish with lid and cook 4 1/2 to 5 hours at 250°.
* I use low-calorie milk instead. See recipe for Sweetened Condensed (low calorie) milk.
Mix together and put into greased pan (7 x 11). Bake at 375 degrees for 12 minutes.
Mix first 4 ingredients in bowl in order given. Let cool until lukewarm. Dissolve yeast in 1/2 cup warm water. Add to lukewarm mixture. Add enough flour to make stiff dough, approximately 5 to 5 1/2 cups flour. Attach dough hook. Add first 2 cups, then one at a time, then 1/2 cup. Follow directions on mixer. Run 10 minutes after putting mixer on lock. Grease bowl and let rise. When dough pulls away from sides of bowl, put into 2 greased loaf pans and let rise again. Bake at 350° for 45 to 50 minutes. For rolls, bake 25 to 30 minutes. Will sound hollow when baked.
Mix all ingredients and put in uncooked pie crust. Bake about 45 minutes at 350° or until pie is firm and will not shake.
Mix oleo, brown sugar and syrup together; bring to a boil in microwave. Stir in vanilla. Mix with oatmeal and pat into buttered 13 x 9-inch pan. Melt chocolate chips with peanut butter and spread on top. Refrigerate.
Prepare chicken. Wash, skin and cut into serving pieces. Sprinkle with salt, pepper and flour. Dissolve bouillon in water. Place chicken in baking dish. Pour over bouillon and water. Bake at 350° for 1 hour, covered. Remove cover and bake until slightly browned.
Beat egg whites until stiff and set aside. With mixer cream sugar and butter. Add egg yolks, one at a time, beating after each. Sift flour with baking powder and salt (don't omit this step). Add flour and yogurt (with lemon juice) alternately to sugar-butter mixture. Add flavorings. Fold egg whites into batter very gently. Pour into greased and floured Bundt cake pan and bake at 350° for 1 1/2 hours until toothpick comes out clean. Let cool and invert onto cake plate. You may glaze, but I do not.
About 10 minutes before serving, mix all ingredients together in a medium-sized bowl. Makes 4 servings.
Mix German chocolate cake mix according to directions and bake in 9 x 13-inch pan. Punch holes and pour Eagle Brand milk over hot cake. Crumble Butterfingers and sprinkle over top of cake. Refrigerate.
Combine sugar, eggs, flour, salt, lemon juice and juice from oranges and pineapple. Cook until thickens. Cool. Add marshmallows, oranges, pineapple and Cool Whip. Refrigerate 4 hours before serving.
Prepare cornbread mix in tiara pan according to directions on package. Brown beef and onion together; add beans and taco seasoning and enough water to combine all ingredients. Cook for about 20 minutes. Unmold cornbread, spread chili mix in center. Cover with Cheddar cheese and bake at 375° for 20 to 30 minutes until cheese melts. Serve like pie slices, topping with sour cream, lettuce, tomatoes, picante sauce, etc.
In a 2-quart microproof dish, stir together milk and cornstarch until dissolved. Stir in sugar and sugar substitute, cocoa and salt. Cook at 100% power (High), stir several times, for 6 minutes, until thickened. Stir in the margarine and vanilla. Pour into individual servings, cover and refrigerate. Makes five 1/2-cup servings.
Mix flour, baking powder, salt and sugar. Cut in margarine until mixture resembles coarse meal. Mix in pecans and raisins. Beat egg and milk together and add to dry mixture. Stir lightly. Fill 12 greased muffin cups about 3/4 full. Bake at 400° for 15 to 20 minutes.
Mix flour, sugar, baking powder and salt. Stir in cereal and apricots. Blend milk, egg and oil. Add flour mixture, stirring until moistened. Pour into greased pans, 9 x 5-inch and bake at 350° for 1 hour; 2 smaller pans about 40 to 45 minutes.
Combine butter, sugar and whipping cream in heavy saucepan. Bring to a boil, stirring constantly, and boil 2 minutes. Remove from heat. Add marshmallows. Stir until melted. Add powdered sugar and vanilla. Beat until spreading consistency. Yield: Enough for one 3 layer cake.
Mix dry mustard and water and let set 10 minutes. Add mustard mixture to remaining ingredients. Mix well.
Drain and mix the first 6 ingredients. Combine sugar, vinegar, vegetable oil, salt and pepper for a dressing. Pour dressing over vegetables and marinate for several hours. Keeps well for several days.
In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. Pour into two greased, floured and waxed paper lined 8 x 4 x 2 loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Brown ground beef and chopped onion. Season with salt and Worcestershire sauce. Add tomato soup and tomato sauce to meat mixture. Cook for 15 minutes. In the meantime, cook elbow macaroni separately. When meat and macaroni are cooked, mix them all together in a baking dish and stir in Cheddar cheese. Bake 40 minutes at 325°.
Cream with mixer and pour over crust. Dice about 4-5 bananas and put on top. Put 1 can of drained crushed pineapple on top.
Combine first 6 ingredients and mix well. Fold in chocolate chips and nuts. Turn into greased and floured 10-inch tube pan. Bake at 350° for 1 hour.
Coat pork with taco seasoning mix; brown in oil. Add salsa and peach jelly. Simmer 15 to 20 minutes. Serve over rice.
Make pudding following directions on box. Whip the cream until firm. Slice pound cake and spread preserves on each side of slice. Layer pound cake in a 3-quart glass bowl on bottom, then along sides (punch bowl works well). Layer strawberries, pudding, whipped cream and pound cake. Repeat layers. Top with whipped cream and chopped nuts.
Peel and slice cucumbers and place in a mixing bowl. Drizzle with lemon juice. Add onion, celery, salt, pepper and garlic powder. Toss lightly to mix. Cover and chill for 15 to 20 minutes.
Combine water and sugar. Bring just to a boil. Pour over the juices and zest, stir in spearmint leaves. Steep one hour; strain. To serve, combine 2 tablespoons of the syrup with 2/3 c. of ice and water.
Cook zucchini and onion in small amount of salted water in saucepan for 5 minutes; drain. Add soup, sour cream and carrots; mix well. Mix stuffing mix and margarine in bowl. Layer half the stuffing mixture, zucchini mixture and remaining stuffing mixture in a 2-quart casserole. Bake at 350° for 20 to 30 minutes or until hot and bubbly. Yield: 8 servings.
Preheat oven to 375°. In a large bowl stir together bran cereal, brown sugar, flour, baking powder and soda.
Boil fryers with a little water. Add poultry seasoning. Cook until tender. Reserve broth. Cook rice in broth, using 2 1/2 cups broth and water, if necessary. Saute onions, green peppers and celery. Combine cooked rice, sauteed onions, green peppers and celery, tomatoes, deboned chicken and cheese. Mix with drained peas. Add onion tops and parsley. Pour into a 9 x 13-inch baking dish and bake a few minutes until cheese is well blended.
Fry hamburger with onion, carrot, celery and green pepper. Make sure that you keep stirring the mixture so it doesn't burn or get too hard. Add tomatoes and let simmer about 20 minutes. Using mashed potato mix, follow directions for making mashed potatoes, however, use 1/3 less milk or water. Pour hamburger and veggies into a buttered baking dish and spoon the mashed potatoes over the top, keeping it evenly spread. Put under broiler for about 3 minutes or until potatoes brown a little. Serve immediately.
Cook chicken, bone and cut in pieces. Add soups, mushrooms, chopped water chestnuts and 3/4 can of noodles. Mix. Reserve rest of noodles for topping. Bake at 350° for 20 minutes or until bubbly. Casserole can be made in advance by omitting noodles. Add noodles before baking.
Heat oven to 450°. Beat eggs slightly, then beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes, then reduce heat to 350° and bake 15 minutes more or until a silver knife inserted 1-inch from side of pan into filling comes out clean. The center may still look a bit soft, but will set later.
Grease and flour four 1-pound coffee cans. Mix dry ingredients together in a large mixing bowl. Mix wet ingredients in another bowl and combine until smooth. Add nuts and bake at 325° until toothpick comes out clean, about 45 minutes to 1 hour.
Layer half each of the potatoes, brown sugar, butter and salt. Repeat. Bake uncovered in 375° oven for 30 to 40 minutes or until glazed. Sprinkle marshmallows over top. Bake 5 minutes longer or until lightly browned.
Fix 1 day before serving. Fry, crumble and drain sausage or bacon. Beat eggs. Take crust off bread and cube. Cube cheese and mix well. Pour in 9x9 inch pan and refrigerate overnight. Bake at 350 for 40 minutes.
Boil first 3 things for 2 minutes; cool. Add powdered sugar and vanilla. Stir until right consistency for spreading. Great on top of pumpkin cookies.
Mix all ingredients together. Place in a casserole. Bake at 350° for 30 minutes or until lightly browned on top.
Slice bananas. Put in bottom of 2 graham crusts. Combine rest of ingredients. Pour on top of bananas. Chill.
Cook chicken until tender. Bone and cube chicken. Add celery, green grapes, salt and mayonnaise. Mix thoroughly. Just prior to serving, add the toasted almonds and mix well. Save a few for garnish on the top.
Separate crackers and put on cookie sheet. Boil sugars, butter and margarine together for 2 minutes. Pour mixture over the graham crackers. Sprinkle nuts over top. Bake 15 minutes at 325°. Remove immediately onto wax paper and cool.
In small bowl, combine sour cream and lemon juice. With fork, break Roquefort cheese into 1-inch pieces. Fold pieces of cheese into sour cream mixture. Cover and chill until ready to serve. With sharp knife, core and thinly slice apples and pears.
Mix all ingredients together. Place casserole uncovered in pan with 1-inch of hot water. Bake at 350° for 75 to 90 minutes.
Combine apples and sugar and set aside. In large bowl mix eggs, oil, and vanilla. Beat for 1 minute. Add combined dry ingredients alternately with apple mixture. Stir in walnuts. Bake 45 - 50 minutes at 350 degrees.
Mix shortening and sugar until creamy. Combine flour, onion and boric acid. Add to shortening mixture; blend well. Add a little water to soften the dough. Form into small balls. Place balls throughout the house. Store in plastic bag.
Sift together flour, baking powder, soda and salt and set aside. Beat together eggs and banana mixture and set aside. Cream shortening and sugar. Add flour and egg mixture alternately to shortening and sugar. Mix well and fold in nuts. Pour into 3 greased and floured loaf pans and bake for about 50 minutes at 350°.
Cut out core from cabbage and scald. Cut each leaf separately and scald only until limp. Saute chopped onions in shortening. Wash rice, drain and leave about 1/2 cup water in rice. Add to rice the ground meat, salt, pepper, paprika and garlic powder (just a shake of each) and sauteed onion. Mix well. Cut off the thick part of the cabbage leaf. Fill each leaf with enough ground meat filling so that you can roll and tuck in ends. Cut up small pieces of cabbage which you can't use and spread on bottom of pot. Layer the halupki. Mix tomato soup and paste in some water. Pour over halupki. Fill pot to at least 2 inches above. Squeeze over sauerkraut and lay on top. Cook for at least 2 hours or until rice is cooked.
Mix gelatin, hot water and strawberries (slightly thawed). Set aside to congeal slightly. Combine cream cheese, whipped topping, walnuts and powdered sugar. Pour into crusts. After strawberry mixture has slightly thickened, carefully spoon over cream cheese layer. Refrigerate 2 to 3 hours before serving.
In 4-quart saucepan, combine sugar, water, vinegar, herb and color. Bring to boil. Stir in pectin. Heat to full boil and boil hard for 1 minute. Strain into clean hot jelly glasses. Cover with 1/8 inch hot paraffin. Makes seven 1/2 pints. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Combine the soups and Veg-All. Mix and heat the remaining ingredients until margarine is melted. Pour into a 13 x 9 x 2-inch baking dish. Pepper to taste. Mix and place over soup and vegetable mixture. Bake at 350° for 40 to 60 minutes, or until golden brown.
Boil macaroni until tender. Drain and put into 11 x 13-inch baking pan. Put butter, flour, milk, pepper, salt and sugar in macaroni and mix thoroughly. Grate Cheddar over top of macaroni and put into oven at 350° for 45 minutes.
Drain beans and save 1/2 cup liquid. Cook bacon until crisp; remove bacon pieces. Cook onion in bacon fat until tender. Add remaining ingredients and 1/2 cup liquid from beans. Heat slowly to blend flavors.
Put pieces of beef into stew pot with dab of butter to brown. When browned, cover with the wine or cider. Add to taste the spices and salt. Allow to boil 2 hours. Add, in bite size pieces, vegetables on hand. Add liquid to keep covered and continue cooking until vegetables are cooked. Add a 2 tablespoon size ball of butter rolled in flour and stir until thickened. Serve with chunks of bread.
Preheat oven to 350°. In small bowl, combine catsup, sugar and mustard; set aside. In large bowl combine remaining ingredients and 1/3 cup sauce mixture. Mix well. In large shallow baking dish, shape into loaf. Bake for 1 hour; remove from oven. Pour remaining sauce over loaf; bake 10 minutes longer.
Defrost potatoes until can break apart. Combine all ingredients and pour into 9 x 13-inch baking dish. Bake in 325° oven for 1 hour and golden brown on top.
In a medium saucepan, melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir about half of the hot mixture into the beaten egg. Return all to pan. Cook and stir mixture until thickened, but do not boil. Stir lobster, dry sherry, ground red pepper and white or black pepper. Heat through. Makes 4 servings.
Sprinkle meat with dry milk thoroughly. Add other items, mixing well. Will be sticky. Lightly grease 9 x 5 x 3-inch pan. Bake, uncovered, at 350° for 1 1/2 hours. Serves 6.
In large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs. Set aside. In another bowl, combine mayo, sugar and vinegar. Mix until smooth. Just before serving, pour dressing over salad and toss.
Mix Crisco, sugar, egg and milk. Sift together and add dry ingredients. Mix in pecans and fruit. Chill overnight. Drop by teaspoon about 2-inches apart on lightly greased sheet. Bake at 400° until brown.
Cook chicken until done. Spread chicken on bottom of casserole dish. Mix celery and mushroom soup with sour cream and pour over chicken. Put in oven until it starts to bubble up. Remove from oven and crumble crackers and put on top. Return to oven until the crackers are brown.
Soften yeast in warm water. Combine remaining ingredients in a large bowl. Add yeast mixture; stir until moist dough is formed. Allow to rise (about 1 hour in warm place) until doubled. Put 1/2 cup flour on clean surface and knead dough. Put into a large oiled casserole. Let rise until doubled, approximately 1/2 hour. Bake at 350° for 40 to 50 minutes. While hot, brush with melted butter and sprinkle with salt. Serve warm.
Melt butter; add onion or shallot and saute until soft. Add flour; cook until bubbly. Add half and half; cook until thick and smooth. Add chicken and sherry to half of the sauce.
Grill chicken breasts until done. Season with salt and pepper to taste. Cut into slender strips. Fry flour tortillas in hot oil until lightly brown, turning once. Spread each tortilla with approximately 2 tablespoons chunky salsa. Layer each with chicken strips and Mozzarella cheese. Place on baking sheet or plate and place in preheated oven or microwave until cheese melts. May top with lettuce and tomatoes, if desired. Yields 4 servings.
Do not overbeat when mixing ingredients. Do not put any grease in skillet or batter.
Combine the first 3 ingredients in a very large bowl. Bring remaining ingredients to a boil in a saucepan. Pour over cabbage mixture in bowl. Chill overnight. Several days is even better.
Soften (do not melt) butter and mix with soup mix. Spread on slices of Italian bread and bake in foil, open at top, for 20 minutes at 350°.
Preheat oven to 250°. Defrost dough in microwave for 3 to 5 minutes. Remove and slice into 10 pieces, then cut those in half. Melt some of the butter and pour into a round cake pan. Grease sides. Pour half of pudding in bottom. Set the rest aside for later. Add cinnamon and nuts to pudding and butter layers. Place sliced dough in pan evenly. Cover with remaining ingredients. Bake for 45 minutes or until done. Serves 4 or one big husband.
Mix margarine and sugar in a large bowl; add egg and beat well. Add the rest of the ingredients and mix well. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 15 minutes.
Mix well. Must refrigerate 24 hours. Good with raw veggies, cocktail rye and Wheat Thins.