HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except chilies and cheese. Pour 1/2 mixture into long casserole. Slice chilies and layer over mixture. Layer 1/2 cheese, then remaining corn mixture and chilies. Top with remaining cheese. Bake at 350° for about 1 hour. Firm, but not dry. Serves 8 to 10.
Beat eggs lightly, add granulated sugar, salt and flavoring. Blend thoroughly. Place flour on board; cut in butter and add egg mixture. Knead until smooth dough is obtained. If dough is too soft, gradually add a little flour to make firm, but not hard. Set aside for 30 minutes. Then cut dough into 4 sections. Roll on well-floured board until wafer thin. Cut with pastry cutter into strips 6 inches long x 3/4-inch wide. Tie individual bowknots or make slit in center and invert. Fry bows about 3 minutes unti lightly brown in deep hot oil. Drain on absorbent paper, cool and sprinkle with powdered sugar. Makes about 6 to 7 dozen bowknots.
Combine milk, butter and sugar in electric skillet. Set control at 280°. Bring to boil and cook for 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until blended. Pour into buttered 8-inch square pan. Cool completely before cutting.
Combine butter, margarine, softened cream cheese and sugars; mix well until creamy and light. Stir in egg and vanilla. Sift together flour, baking powder and salt. Stir into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake in 375° oven for 15 to 18 minutes. Don't overbake. Makes 5 1/2 dozen.
Place spinach into boiling water until it softens (10 to 15 minutes). Then put spinach into cold water to cool. When cool, wring out extra water. Then chop finely. Mix spinach with salt, pepper, cornstarch, oil, chicken and egg. Moisten edges of individual pasta wraps lightly. Put 1 teaspoon of mixture on each moistened pasta wrap. Fold the pasta wraps in half and crinkle the remaining edges to enclose the mixture. Then put dumplings into a nonstick pan with 1 cup cold water for about 15 minutes or until the water evaporates. Cook 3 to 5 minutes on low in oil.
Scald Sego and whole milk in saucepan. Mix salt, sugar and cornstarch. Add milk; bring to boil. Pour a little milk mixture into eggs, stirring constantly. Add egg mixture to milk and thicken. Add vanilla, cinnamon and nutmeg. Add rice and raisins.
In deep skillet, melt butter, add sugar, salt and pepper. Add tomatoes, cored side down. Cover, cook gently 5 minutes. Carefully turn tomatoes. Add last four ingredients to sauce. Cook uncovered 5 more minutes, spooning mixture in pan over top. Spoon extra sauce on top and serve hot.
Bring cold water to a boil. Blend egg with coffee. Stir mixture into boiling water. Steep (don't boil) for 10 to 12 minutes.
Rinse crab meat with water. Drain and squeeze out excess water. Mix crab and cream cheese until creamy. Mix in additional ingredients, onion and Mozzarella. Spread mixture in pie plate. Sprinkle with Parmesan. Bake at 375° for at least 15 minutes or until golden brown. Serve warm with crackers!
Place minced garlic, potatoes and salt in blender. Blend at high speed until smooth. Slowly add oil, alternating with vinegar (or lemon juice). Blend until smooth. If sauce is too thick, thin with several tablespoons of water. Serve on fried codfish, green beans, boiled beets, fried eggplant, squash, etc. Also use as a fresh vegetable dip.
In the a.m., remove Potato Flakes Herman starter from the refrigerator. Add sugar, instant potatoes and 1 cup warm water. is regulating or feeding the starter; regulate every 3 to 7 days.) Mix well and let stand out of refrigerator all day (with cheesecloth cover).
Crush brickle bits in baggie with rolling pin; blender makes them too fine. Combine all ingredients, except pecans and beat for 2 minutes. Add pecans and mix well. Pour into two well-greased and floured 4x9-inch loaf pans.
Mix graham cracker crumbs and 1 stick of melted butter. Smash in bottom of a 9 x 13-inch pan. Bake at 350° for 5 minutes; cool thoroughly. Whip 2 sticks of margarine, eggs and powdered sugar until fluffy. Spread over other mix. Slice bananas lengthwise. Lay bananas on crust mixture and put pineapple on top. Top with Cool Whip.
Cook spaghetti. Drain. Stir in butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Spread into pan. Cover with cottage cheese. In skillet, cook ground beef, onion and pepper. Cook until ground beef is browned, then drain. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Turn meat mixture into spaghetti crust. Bake uncovered in 350° oven for 20 minutes. Sprinkle with cheese and cook another 5 minutes or until cheese melts.
Have all ingredients at room temperature for best results. Grease and flour a 10-inch spring-form pan. Preheat oven to 325°.
Stage 1: Mix Worcestershire, liquid smoke, hot sauce, salt, pepper and garlic powder in large container. Place meat in container and marinate in refrigerator for a minimum of 12 hours.
Scoop out inside of baked potatoes and combine with sour cream and dressing mix. Fill potato skins with mixture. Sprinkle with Cheddar cheese and bake 12 to 15 minutes at 375°.
Cheese is best if frozen first. Thoroughly combine all ingredients except cheese. Blend in cheese last.
Brown beef and vegetables. Combine sugar and tomato sauce and add to browned mixture. Simmer 30 to 45 minutes. Pour over cooked pasta.
Tear bread into small bits and add to meat with salt and pepper. Add eggs and milk and mix well. (Mixture will be very soft.) Melt shortening in a skillet. Drop in meat mixture by teaspoonfuls. Brown on both sides.
Mix coconut and pecans together and put into a greased 9 x 13-inch pan. Mix 1 box German chocolate cake mix according to directions. Pour on top of pecan mixture. In saucepan, put one stick of margarine and 8 ounces of cream cheese, softened. Heat until mixture is warm enough to stir in one box confectioners sugar (1 pound). Spoon over top of cake mix. Bake at 350° for 35 to 40 minutes. Do not cut until cooled.
In heavy saucepan add sugar, syrup and water. Cook slowly to soft ball stage (275°). Then add peanuts and salt. Cook to hard crack stage (300°). Remove from heat and add margarine and baking soda. Beat well and pour onto a well-buttered cookie sheet. Break into pieces.
Combine rice, cheese, parsley, onion, egg yolks and 1/2 cup melted butter in mixing bowl. Season with salt and pepper. Fold in stiffly beaten egg whites. Pour into greased 2-quart baking dish. Bake in preheated 350° oven for 30 to 45 minutes. Melt 2 tablespoons butter in saucepan; stir in flour to make a smooth paste. Add milk gradually, stirring until well.
Mix all ingredients together. Bake in ungreased 9x13 inch pan at 350 degrees for 15-20 minutes. Makes 2 dozen delicious brownies!
Preheat oven to 350°. Layer in a greased 9 x 13-inch pan the drained sauerkraut (add caraway seed, if desired) and sliced tomatoes over top of kraut. Dot each tomato with Thousand Island dressing. Next, put thin slices of turkey sausage or turkey kielbasa on top of this. Cover and bake about 30 minutes. Uncover and sprinkle with Swiss cheese. Put back in oven and let melt some. Make rye crumbs from toasted rye bread or rye crackers. Toss with a little melted butter and sprinkle over melted cheese. Sprinkle on some more cheese and allow to brown in oven.
Peel and core apples. Cut into 1/2-inch rings. Sift flour and baking powder into bowl. Make a well in the center; add sugar and egg in the well. Starting from the center, mix egg into flour slowly, adding milk until the batter is smooth. Dip the apple rings into batter and deep fry in very hot fat. Fry until golden brown. Remove and sprinkle with sugar.
Preheat oven to 350°. Grease well a 2-quart round casserole. In large bowl, with fork, mix flour and next 4 ingredients. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles coarse crumbs. Stir in raisins and caraway seed.
Remove all fat and cut steak into 1/2-inch cubes. Combine all other ingredients and pour over the meat. Let stand at least two hours, or overnight. Drain, reserving marinade.
Beat until fluffy the eggs, vanilla, oil and sugar. Add in order: zucchini, flour, salt, soda, baking powder, pineapple and nuts. Mix well and bake in two loaf pans that are greased and floured. Bake 1 hour at 350°.
Layer 1/2 of cake, cubed, 1/2 of pudding mix, 1 can of strawberry pie filling, 1/2 pineapple (drained) and 1/2 Cool Whip. Repeat layers. Make in a large punch bowl and top with chopped nuts. Serves 20 to 24.
Heat oven to 350°. Combine all ingredients together and stir only until well blended. Pour into an ungreased 1 1/2-quart casserole. Cover and bake for 1 hour. Serves 4 to 6.
Cream shortening and peanut butter with sugar. Add beaten eggs, raisins and milk. Mix well and combine with flour. Add vanilla; beat thoroughly and drop by spoonfuls into greased baking sheets. Bake in a moderate oven (350°) for 12 minutes.
Combine cooked ground beef, refried beans and taco seasoning. Layer in the bottom of a 9 x 12-inch dish. Combine sour cream with bottle of taco sauce. Layer on the meat mixture and cover with shredded Cheddar cheese. Bake at 350° until hot and bubbly, about 30 minutes. Serve with Tostitos.
Place chocolate, egg and vanilla in blender or food processor. Heat cream in small saucepan over medium heat until small bubbles form around edge. With machine running, add hot cream. Blend until chocolate is melted and mixture is smooth, about 1 minute. Pour mousse into bowl. Cool slightly. Cover with plastic wrap. Chill 2 to 3 hours or until set. Serve in wine glasses or small dessert dishes topped with whipped cream.
Mix sugar, oil and eggs; beat well. Add plums and all other ingredients; beat well. Pour into a greased Bundt pan and bake at 325° for 1 hour. Put in paper sack and close real tight. Ready to eat.
Combine sugar and milk. Cook on high until dissolved. Turn down on medium. Cook until hard ball forms in cold water. Add peanut butter and butter or margarine. Remove from heat. Hand beat until hard. Butter the pan or dish before pouring fudge in it.
Mix all dry ingredients in mixing bowl. Melt butter and honey and add with vanilla to dry mixture. Mix. Press into 10 X 15 jelly roll pan. Bake at 350° for 15 to 20 minutes until golden brown. Remove from oven. Spoon peanut butter in globs over bars and sprinkle with chocolate chips. Cover the pan and when peanut butter and chips are soft, spread evenly to frost. Cut while warm.
Cook 2 minutes the butter, margarine and sugar, stirring well. Add pecans; stir. Pour over 16 graham crackers which should be lining a cookie sheet that has sides. Bake at 350° for 10 minutes. Cool.
In 2-quart microproof bowl, cook beef on High for 5 minutes, stirring once. Drain and add sauce, water and salt; mix well. In 11 x 7-inch baking dish, arrange half of uncooked lasagna noodles over 1/3 sauce. Use 1/3 Mozzarella cheese on top of that and repeat. After the third layer of sauce, top with Parmesan cheese. Save the last 1/3 Mozzarella cheese for later. Cover with wrap and cook 30 minutes or until noodles are soft. Remove from microwave and top with last part of Mozzarella cheese. Cook 2 minutes longer or until cheese is melted.
Sift dry ingredients together. Beat egg. Add milk and melted fat. Add to dry ingredients. Beat until smooth. Stir in corn. Let stand 5 to 10 minutes. Fry in fat until golden brown.
Prepare egg white mixture as directed on package. Combine contents of cake flour mixture with cocoa until well blended and continue as directed on package. Bake according to directions on package.
Brown hamburger meat; drain. Set aside. Make white sauce of next 5 ingredients. Place half of the potatoes in greased 2-quart casserole. Cover with half the meat, half the sauce and half the onions. Repeat layers. Cover and bake at 350° for about 1 hour. Uncover and bake 1/2 hour longer.
Brown ground beef with onions, bell peppers and garlic. Drain. Place in large pan and add seasonings, tomato paste and water. Beans may also be added if you want. Joe uses red kidney beans. Simmer for 1/2 hour or so.
Cook squash over low heat until tender; drain well. Beat eggs; stir into squash with milk, crumbs, cheese and chilies. Spread in a 10-inch casserole dish which has been sprayed. Dot with butter. Cover with foil and bake at 375° for 1 hour.
Sift sugar and flour into large bowl. Combine oleo, cocoa and water in pan and cook to boiling. Pour over sugar and flour and mix. Add buttermilk, eggs, soda and vanilla and mix well. (It will be thin.) Pour into greased jelly roll pan, 15 x 10-inches. Bake at 400° for 20 minutes. Prepare icing 5 minutes before cake is done.
Dice bacon and fry crisp. Add minced onions and fry lightly. Add vinegar, sugar and seasoning. Let come to a boil and pour over sliced potatoes. Mix well. Garnish with parsley and sliced hard-boiled eggs.
In large bowl, mix together peanut butter, margarine, sugars, soda and vanilla thoroughly. Add remaining ingredients and mix well.
Place apples in 8 x 8-inch or 10 x 6-inch baking dish. Sprinkle with lemon juice and water. Mix sugar, flour, oats, butter and cinnamon; sprinkle over apples. Bake at 375° for 40 to 45 minutes.
Clean chicken pieces and place in shallow baking dish. Mix sour cream, sherry and mushroom soup together. Pour sauce over chicken pieces placed far apart. Bake at 350° for 1 1/2 hours (or longer at a lower heat).
Brown meat; then drain the grease from the meat. The next step you do is to add the bell pepper, onion and bay leaves until vegetables are tender. After the vegetables are tender, then add the remaining ingredients. Stir well. Simmer about 30 minutes on low heat. When the chili is almost done, add the wieners to the chili and let cook for about 10 to 15 minutes.
Heat oil in large skillet over medium heat. Coat fish with cornstarch and brown in oil 3 minutes per side. Remove fish; keep warm. Stir tomatoes, green beans, mushrooms, soy sauce and oregano in same pan. Cover and simmer 5 minutes. Uncover and simmer until beans are tender. Stir occasionally. Arrange fish in sauce and vegetables. Heat through. Serve immediately.
Cut broccoli into bite-size pieces. Cook bacon until crispy. Break bacon into small pieces and mix with broccoli.
Line medium muffin paper cups with a vanilla wafer in each bottom of a cup. Combine ingredients and beat until light and fluffy. Fill cups 2/3 full of cheese mixture. Bake at 375° for 15 or 20 minutes. Chill and then top before serving with any fruit mixture for pies.
Beat butter, sugar and vanilla until light and fluffy. Add flour, potato chips and nuts. Mix well. Drop by scant teaspoonfuls on ungreased cookie sheet. Bake at 350° for about 12 minutes.
Combine 2 cups graham crackers, melted butter and 2 tablespoons sugar; mix well and press into a 9 x 3-inch spring-form pan. Cook at 325° for 5 minutes. Cool crust.
Mix all ingredients. Make into "fingers". Bake at 350° approximately 10 minutes. Cool on rack, then cover with additional powdered sugar.
Mix butter, soup and sour cream together. Mix together with frozen hash brown potatoes. Pour into 9 x 13-inch glass pan. Top with cheese. Bake at 350° for 1 hour.
Mix molasses and sugar in a saucepan and bring to boiling point. Add the thick cream, reduce flame to low heat (265°) and continue cooking until a sample makes a hard ball when put in cold water. Add the soda and beat until thick. Pour onto a buttered platter. As edges cool, turn into center. When cool enough to handle, pull until light colored and stiff enough to hold its shape. Cut into small pieces.
Slice cucumbers, onions, peppers, and garlic. Cover with ice and let stand 3 hours. Drain. Add other ingredients and bring to a boil. Boil for 2 minutes. Pack in sterilized jars and seal.
Combine all ingredients in a casserole dish and bake at 350° for 45 minutes uncovered.
Melt oleo and chocolate. Add eggs and beat a bit. Add remaining ingredients. Mix well. Pour into muffin papers. Bake at 300° for 20 to 25 minutes.
Saute onion in 1 1/2 teaspoons butter. Melt cheese in 2 cups milk, stirring constantly. Then stir in 6 cups milk, bouillon cubes and 1/4 cup butter. Cook until well mixed.
Put all ingredients in pot, except noodles. Cook until done. Add 1/2 pound egg noodles and cook 15 minutes.
Preheat oven to 350°. Cut apples in half. Peel, core and slice apples and place in baking dish. Combine cake mix, sugar, cinnamon, butter and nuts in a bowl. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 to 40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.
Brown ground beef and chopped onion; drain. Add corn, catsup, barbecue and chicken. Cook for 20 minutes.
Use 3 salts to salt the brisket heavily. Pour liquid smoke and Worcestershire sauce over brisket. Seal tightly with foil. Cook at 225° for 8 to 10 hours. Remove from oven and pour off liquid. Cool liquid and remove fat. Let meat cool, remove fat, slice and return to baking dish. Pour sauce over meat, cover with foil and heat at 350° until hot.
Rinse peppers and place under broiler on top shelf. Blacken all sides.	Place into paper bag after blackened and let rest for 20 minutes. On a plate peel skin off, remove stem and seeds, and save liquid that collects on plate.	Slice peppers into 1/8 x 1/2-inch slices. Place in a dish that complements the pepper color and add liquid from plate. Add 1 tablespoon olive oil and 2 cloves garlic (must use a garlic press); taste. Add more garlic or oil if desired. Serve on a platter with goat cheese and Melba toast onion rounds.
In the microwave, heat soup and milk thoroughly. Add cooked seafood and curry and heat again. Serve over rice.
Cream together butter and shortening. Add sugar and mix well. Add eggs, one at a time, beating after each addition. Add vanilla. Sift dry ingredients together. Add dry ingredients and milk alternately to creamed mixture and mix thoroughly. Pour into a 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Yield 20-25 servings.
Mix corn, eggs, sugar and flour together. Pour into buttered casserole dish. Melt margarine; crumb slices of bread in. Mix well. Pour over top of corn mixture. Bake at 350° for 45 minutes.
Beat oil and eggs together until foamy; add sugar and vanilla. Continue to beat. Add apples, beating slightly; set aside. Sift flour, soda, salt and spices. Add raisins and walnuts to flour mixture. Add flour mixture to egg mixture, beating slightly. Bake at 350° in a greased 9 x 13-inch pan. Check for doneness in 60 minutes. This is a heavy cake, so may take longer.
Soak beans overnight. Cook in salted water, following directions on package, about 1 hour or until tender. Heat olive oil over low flame in a large heavy saucepan or Dutch oven. Add meat, stirring frequently until it loses red color. Add onion, garlic, sweet pepper, bay leaf, oregano, chili powder, cumin, cayenne pepper, black pepper, paprika and chili pods. Stir well. Cover pan and saute about 5 minutes. Stir in flour, blending well.
Cook hamburger and onion together until beef is brown. Add garlic, oregano, soup, water and vinegar. Simmer 30 minutes. Stir occasionally.
Cook manicotti as directed; drain and place on foil in a single layer. Cook and drain ground beef. Mix all ingredients with beef. Stuff pasta. Add in a single layer in a baking dish. Spoon 1/2 cup tomato sauce over top. Sprinkle top with Mozzarella cheese. Cover. Bake at 350° for 35 minutes. Uncover and bake 10 minutes longer.
Place sour cream, sugar and coconut in bowl overnight. Follow Duncan Hines Deluxe white cake mix (use oil or butter or margarine). Let cool. Slice layers to make 4.
Wash and sort peas. Soak in cold water overnight. Drain. Place in soup kettle with onion, celery, garlic and cold water. Cover. Bring to boil, reduce heat and simmer about 4 hours. When meat is tender, remove and cool. Skim fat from soup. Add carrots, seasonings and diced ham. Cook until carrots are done. If soup is too thick, thin with a little water or chicken broth. Makes 6 to 8 servings.
About 30 minutes before serving, cut unpeeled potatoes into 1 1/2-inch chunks. Peel garlic clove and cut lengthwise in half. In 3-quart saucepan over high heat, heat potatoes, garlic and enough water to cover to boiling. Reduce heat to low. Cover and simmer 10 minutes or until potatoes are very tender. Drain. Return potatoes and garlic to saucepan. With potato masher, mash potatoes and garlic with milk and salt until smooth. Stir in chopped parsley. Heat through. Makes 4 servings.
Salt and pepper meat. Mix in corn flakes and soup. Put in loaf pan and pour ketchup over top. Bake at 375° for 45 minutes.
Combine all ingredients, except cheese. Pour half into greased skillet. Add half of cheese. Pour remaining ingredients and top with rest of cheese. Bake at 350° for 1 hour.
Boil meat in salted water about 1 hour. Remove scum from water and keep boiling. Cut up vegetables and add to boiling meat. Cook about 2 hours. Keep adding water. Serve with noodles or dumplings.
In a 4-quart microwavable bowl, mix sugar, milk and butter. Cook on High 20 to 25 minutes or until a few drops in cold water form a ball. Stir every 5 minutes while cooking. Stir in chips and marshmallow cream. Add vanilla and nuts. Pour into 7 x 12-inch (or appropriate size) buttered pan. Cool and cut into squares. Recipe can be halved, following same directions except cook 13 to 15 minutes.
Mix all ingredients and pour in greased bread pans. Bake 1 - 1 1/2 hours at 350 degrees, in middle rack of oven.
Mix cream cheese and Miracle Whip, then mix in ice cream. Add the fruit cocktail and mix. Pour into a 9 x 13-inch loaf pan. Freeze for several hours. Serve fast, as it melts quick.
Put first 3 ingredients in a pan on stove and scald. (Do not boil.) After this, cool to lukewarm (Ann puts in water with ice cubes). While cooling mixture, dissolve yeast in warm water. Combine milk mixture with yeast (everything is baby lukewarm). Add this to bowl of mixer and then add flour (plain, White Lily) until consistency of thin cake batter. Cover with thin towel and store in warm place. Let rise for 2 hours. Go back to mixer and add 1 1/2 cups flour, salt, baking powder and soda. Knead or use mixer on low speed until all is absorbed. Put in Tupperware container and put in refrigerator. Roll out 2 hours before baking and let rise. Try not to work in excess flour when rolling out. Put in muffin tins. Brush with melted butter and bake at 400°. They will be done in about 10 minutes.
Mix cake mix, butter and 1 egg until crumbly. Press in bottom of 9 x 13-inch pan. Beat Eagle Brand milk, 1 egg and vanilla until well blended. Stir in pecans and baking chips. Bake at 350° for 25 to 35 minutes. Cut into squares.
Dissolve first 3 ingredients over heat until marshmallows have melted. Remove from heat. Add 1 cup pineapple juice. Allow to set until it begins to congeal. Fold in mayonnaise, whipped cream, pineapple, cabbage and nutmeats. Mix carefully, but well. Place in an 8 x 8-inch dish or pan. Cover with Saran or foil. Refrigerate. Serves 9. Delicious!
Fry hamburg; add seasoning. Cook noodles and beans and put in layers. Bake 1 hour at 375°. Mix slightly.
Soak peas in water, covered, overnight. Wash and clean meats. Let soak overnight, each in their own bowl. Next day in large kettle, add peas and the meat with water to cover. Bring to boil and skim off. Cover; let simmer 1 1/2 hours. Stir once in awhile. Add onions, celery, parsnips, rutabaga and carrots, which have been peeled and cut into small pieces. Cook and stir frequently. Add potatoes and cook until tender. Add 3 teaspoons thyme leaves when almost done.
Heat oven to 375°. In medium skillet brown meat; drain. Add broccoli, cheese, onion, sour cream, salt and pepper; mix well and simmer 10 minutes. Separate dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles 1/2 inch; press edges to seal. Press it to form 13 x 7-inch rectangle. Spoon meat mixture in 3-inch strip lengthwise down center of dough. Bring long edges over mixture. Seal it by pinching dough together. Brush with beaten egg. Bake at 375° for 18 to 25 minutes.
Mix the first 4 ingredients. Pour into ice cream churn that has been prepared with ice and salt. Add milk to fill line of churn. Makes 1 gallon.