HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and pour into small baking dish or loaf pan. Bake at 350° until done.
Break bread up. Add water, salt, sugar and cocoa to broken bread. Beat egg. Add beaten egg and milk to bread mixture, then add melted butter and vanilla extract. Bake in moderate oven about 30 minutes or until center is set, not milky. It seems to take longer, perhaps 45 minutes. Spread with Hard Sauce.
Cook 7 cups milk, vanilla pudding, vanilla and whiskey. Pour over ladyfinger cookies. Line up cookies and put in layers.
Cream butter and sugar; add beaten egg yolks, pineapple and chopped nuts. Add about 3/4 of the graham cracker crumbs into mixture. Add the egg whites last. Cover bottom of pie pan with rest of the crumbs. Pour in pudding	mixture. Refrigerate overnight and serve with whipped cream.
Slice pickles in half lengthwise; remove seeds and cut pickles into strips. Put cut pickles into a large container and pour boiling water over them. Let sit all day or overnight. Place pickles in jars. Bring mixture of other ingredients to a boil and pour over jarred pickles and seal.
Brown meat; drain. Add grated or diced cheese; stir until mixed, then add Worcestershire, oregano, garlic salt and pepper. Spread on Pepperidge Farm party rye (takes about 1 1/2 loaves). Place on a cookie sheet. Freeze, then store in plastic bag in freezer. To serve, place on cookie sheet and bake at 400° for 15 minutes.
Preheat oven to 425°. Pour 1/4 cup cooking oil in large iron skillet and place in oven to heat. Mix all dry ingredients in large bowl. Add milk and egg and stir. Pour in hot oil and stir quickly. Add chilies, corn and cheese and mix well. Pour into hot skillet and bake 20 minutes.
Preheat broiler. Wrap one strip bacon around each pineapple chunk; secure with toothpick. Broil 5 to 8 minutes until bacon is crisp. Serve hot. Makes about 16 crisps.
Sprinkle gelatin over 1 cup tomato juice; set aside. Combine 2 cups tomato juice, green onions, 1/4 cup green pepper, brown sugar, bay leaves, cloves and cinnamon in a heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Strain mixture, reserving juice. Add gelatin mixture to hot tomato juice, stirring until gelatin dissolves. Add remaining 1 cup tomato juice, lemon juice and hot sauce; stir well. Chill until mixture is consistency of unbeaten egg white.
Sprinkle potatoes with seasonings and vinegar. Add onion and sweet pickles. Add mayonnaise; toss to mix. Fold in eggs. Chill well.
Cook potatoes and carrots in salted water until tender. Drain. Place in mixing bowl. Add butter, sour cream, salt and pepper. Mix until well blended. Transfer to greased 13 x 9 x 2-inch casserole dish. Sprinkle with cheese. Bake at 350° for 30 to 40 minutes.
Mix into stiff dough. Divide into 2 pieces and shape into rounds. Prick the top with a fork and put in a greased and floured pan. Bake at 350° for 3/4 hour.
Place carrots, salt and water in a shallow pan with close-fitting cover and bake. Serve with butter and lemon juice. Chopped parsley may be added.
Put figs, sugar and lemon juice in pot and bring to boil. Then slice the lemon and put in and boil until bubbles come to top and burst. Put in jars and seal.
Set aside dry ingredients. Beat egg whites until stiff. Add brown sugar and vanilla. Fold dry ingredients into egg whites. Pour into a greased and floured pan. Bake 30 minutes at 350°.
Cream margarine, sugar and egg; mix well. Add plain flour, baking powder, salt and vanilla. Make into ball and chill. Roll out to fit 12-inch pan. Bake at 350° for 10 minutes.
Preheat oven to 350°. Place coconut in bottom of ungreased 9 x 13 cake pan. Add chopped nuts on top of coconut. Prepare cake mix according to directions. Pour cake mix on top of nuts and coconut. In another bowl, cream butter, cream cheese and powdered sugar together. Drop this mixture by tablespoon on top of cake mix. Use all the mixture, even though it looks like too much. Can add chopped nuts on top of cake before baking, if desired. Bake at 350° for 45 minutes.
Cook cabbage in salted boiling water until tender. Drain thoroughly. Cook 10 to 15 minutes. In skillet saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese and stir to melt. Remove from heat. Stir in cabbage, salt and pepper. Transfer to ungreased 2-quart baking dish. In a small skillet, cook crumbs in melted butter. Sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes. Serves 6 to 8 people or 11 people, if used on buffet.
Beat eggs in top of double boiler. Mix sugar and gelatine. Stir in mustard, turmeric and salt. Add water and vinegar to eggs, then stir in sugar mixture and cook over boiling water until slightly thickened, stirring all of the time. Cool until thick. Whip cream and fold into mixture. Turn into 1 1/2-quart mold (sprayed with Pam) and chill until firm. Stuffed eggs around it and olives in center of mold makes a pretty appetizer or brunch tray.
Bake roast in glass pan with 1/2 inch fat drippings (ex.) Crisco or suet. When done remove roast and set aside, keep warm. Mix flour, salt and evaporated milk diluted with the water. Pour into pan drippings. Bake at 375° for 30 minutes until raised and light brown. Serve with roast.
Cut elephant into small bite-size pieces. Add enough brown gravy to cover. Cook over kerosene fre, about 4 weeks at 465°. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but do this only in an emergency, as most people do not like hare in their stew. This recipe has not been kitchen tested due to the scarcity of elephants.
Melt marshmallows with milk in double boiler; cool. Add whipped cream, pineapple, salt and vanilla. Pour half of mixture into 8-inch square pan lined with crumbs. Add another layer of crumbs and remaining mixture. Top with crumbs. Chill 24 hours.
Chop tomatoes, onions and peppers together and cover with the salt. Let set overnight. Drain. Add hot peppers, vinegar, spices (tied in a cloth bag) and sugar. Allow to boil slowly until tender, about 15 minutes. Add the horseradish at this time. Pack in pint jars. Put on lids tight. Process in boiling water bath 5 minutes. Makes 6 pints.
Mix bisquick, cracker crumbs, seasoned salt and pepper in one bowl. Mix eggs and water in another bowl. Drop pork chops into egg mixture then coat with bisquick mixture. Spray a 12 inch non-stick skillet with cooking spray, heat over medium high heat. Cook pork in skillet 8-10 minutes, turning once until pork is slightly pink in the middle.
Slice eggs lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the cream cheese, mayonnaise, mustard, Worcestershire sauce, salt and pepper. Mix well. Stuff or pipe filling into egg whites. Garnish with paprika.
Mix ingredients well. Using a shot glass, make "rounds" out of the Wonder bread. Spread mixture fairly thick on bread. Place on cookie sheet and broil. May freeze ahead.
Place meat in freezer 1/2 hour before slicing. Slice meat thin on the diagonal. In large skillet, heat 2 tablespoons oil. Add few pieces meat and brown well on all sides. Set aside as it browns.
Cook broccoli in a large saucepan with boiling salted water until tender. Drain and layer in the bottom of a shallow 12 x 7 1/2-inch baking dish.
Place eggs in blender; whip to mix well. Add salt, melted margarine, flour, baking powder and water. Whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.) Cook in crepe pan according to manufacturer's directions. Yield: 36 (6-inch, 15 cm) crepes.
Preheat oven to 350°. Beat egg whites until stiff while adding a little sugar at a time. Fold in chocolate chips and nuts. Drop by spoonfuls on foil covered cookie sheet. Place meringues in oven; turn oven off and leave overnight.
Brown beef, green pepper and onion in fat. Add tomatoes and beans. Combine salt, pepper, chili powder, sugar, vinegar and water. Stir into meat mixture. Add macaroni and mix well. Cook on high until steaming freely and then simmer for 40 minutes.
Shape sausage into 6 patties, brown and drain. Add cabbage, cover and cook until cabbage begins to brown. Add water and salt and cook done (about 10 minutes). Serves 3 to 4.
Mix all ingredients except crackers. Spread in long casserole dish and top with crushed cheese crackers which have been mixed with margarine or top with cheese crackers, plain. Bake 30 minutes at 350°.
Mix ingredients in large bowl and shape into 2-inch balls. Do not roll between hands too long, it will make them tough. Place meatballs on ungreased flat pan or cookie sheet and place in oven for 20 minutes at 400° or until browned. Remove from oven using slotted spoon. Put into sauce and cook for 1 hour longer.
Bake pastry shell at 425° for 8 minutes; remove from oven. Reduce heat to 350°. Cut 6 slices of cheese into pieces. In skillet, brown meat; drain. Add tomato sauce, green pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat. Stir in eggs, flour and cheese pieces. Turn into prepared shell. Bake 20 minutes or until hot. Top with remaining cheese slices; bake 3 minutes longer. Refrigerate leftovers.
Boil chicken until tender. Slightly flatten each croissant. Dice the chicken. Add a little butter in skillet. Add onions and chicken and simmer. Put 1 1/2 tablespoons of chicken mixture in the center of each croissant. Roll in a ball or wrap like a turnover. Put croissant into a 9 x 13 baking dish. Mix cream of chicken soup, Velveeta and milk; melt together. Pour over croissants. Bake at 450° for 20 minutes or until golden brown.
Microwave butter and peanut butter. Stir in graham cracker crumbs and powdered sugar. Press in dish. Combine morsels and shortening until melted. Spread over. Cover and chill.
In a large heavy saucepan combine pudding mix and 3 1/2 cups milk (rather than amount listed in package directions). Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.
Bring broth to a boil. Lower the heat, then add green onions and mushrooms. Slowly pour in beaten eggs while stirring the soup. Remove from heat and serve immediately.
Heat and drain sweet potatoes. Mash and add butter, beaten egg, warm milk, salt and brown sugar. Whip with electric mixer until fluffy. Put in buttered casserole dish and top with marshmallows. Bake at 350° for 15 to 20 minutes.
Remove tortillas from refrigerator. Combine cream cheese, mayonnaise, onion and olives. Spread thin layer of mixture on tortillas. Arrange four dices of ham over cheese. Tightly roll up tortillas. Wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight.
Combine cream cheese, chip dip and dressing mix with beater until smooth. Layer on bottom of a 9 x 13-inch pan, dish or Tupperware. Brown ground meat with onion. Drain and cool slightly. Layer on top of cream cheese mixture. Next, layer cheese, then lettuce, then tomatoes, pepper and olives. Refrigerate several hours or overnight. Serve with tortilla chips.
Combine butter, Worcestershire sauce and seasonings in a large bowl. Mix well. Add pecans, stirring gently until thoroughly coated. Spread pecans in a single layer in a 15 x 10 x 1-inch jelly roll pan. Bake at 300° for 25 to 30 minutes, stirring frequently. Drain pecans on paper towels to absorb excess grease. Let cool. Store in an airtight container. Yields 5 cups.
In a blender, combine all ingredients. Cover and process until blended. Serve immediately in chilled glasses.
Sift flour; measure and sift with baking powder and salt. Cut in shortening. Add sufficient milk to make a drop batter. Drop by spoonfuls into boiling liquid. Cover closely and cook about 10 minutes. The liquid must be kept boiling during the entire 10 minutes. Serve at once. Makes 8 servings.
Split hot dog; fill with cheese. Wrap with raw bacon, securing with toothpicks. Put under broiler, cheese side down, until bacon is done. Turn hot dog and cook until bacon is done.
Mix both cheeses in 9-inch pie pan or glass pie plate. Pour tomatoes over top of cheese evenly. Beat egg in can of tomatoes to get remaining sauce out. Pour egg over top of mixture in pan evenly. Bake at 350° for approximately 20 minutes. Stir when removed. Serve hot with Fritos or dipping chips/crackers.
Preheat oven to 450°. Lightly grease 13 x 9 x 2-inch baking dish or pan. Melt butter in skillet. Saute celery and onion until tender, about 3 minutes.
Mix together last 4 ingredients. Pour over crackers in paper bag. Shake. Open bag; allow to dry for 1 hour. May add little more garlic powder.
Soften cream cheese. Let sit at room temperature for about 1 hour. Beat cream cheese until fluffy. Add all other ingredients and beat about 20 minutes until slightly stiff. Pour into shell and refrigerate for about 4 to 6 hours. Top with your favorite fruit filling (cherries, blueberries, apples, etc.).
Cut steak into serving size pieces. Coat with flour, salt and lemon pepper. Brown meat in smoking hot oil.
Cream all together the sugar, butter and egg. Sift together the flour, soda and salt. Mix into creamed mixture alternately with the drained pineapple juice. Mix well (will be stiff). Fold in the pineapple. Pour into a greased 8 x 10-inch pan.
Mix all ingredients in saucepan over medium heat. Let cook until mixture forms a soft ball in cold water. Remove from heat. When pan is almost cold, stir and stir and stir and stir. It takes an awful lot of stirring! When you are finished stirring it, mixture should be a light brownish-gray color. Drop onto waxed paper; chill.
Fry bacon until crisp.	Remove bacon. Saut onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot.	Add drained oysters and cook until they release juice, 1 to 2 minutes. Add rice; add water to reserved oyster juice to make 2 cups liquid. Stir liquid into rice, bring to a boil, lower to a simmer, cover and cook exactly 20 minutes. Remove pot from heat and let sit 20 minutes. Fluff up rice with a fork. If needed add more seasonings, and serve. Serves 4.
Steam or boil carrots until very soft. Drain well. Transfer to a large mixer bowl. While carrots are warm, add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flour and mix well. Add whipped eggs and beat well. Pour mixture into a 2 quart baking dish. Bake at 350° for 1 hour or until light golden brown in color. Sprinkle lightly with powdered sugar.
Mix first 5 ingredients well and then add remaining ingredients. Bake at 400° until golden brown, approximately 45 minutes.
Cut tortillas into 1-inch strips or squares. Mix soups, milk, onion and salsa. Grease large shallow baking dish. Place 2 tablespoons water in bottom of dish. Make layer of tortillas in dish, then layer of turkey, then layer of soup mixture. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese. Refrigerate 24 hours to blend flavors. Bake, uncovered at 300° for 1 to 1 1/2 hours. Let stand 10 minutes before serving.
Mix 2 cups cookie crumbs with butter in bowl. Press into 9 x 13-inch dish. Layer ice cream, fudge topping, pecans and whipped topping in prepared dish. Sprinkle with remaining 1 cup cookie crumbs. Freeze until serving time. Yields 16 servings.
Tie tea, cinnamon, allspice and ground cloves together or throw in loose and strain. Boil water; steep ingredients. Add orange juice, lemon juice, 2 1/2 cups water, sugar and cranberry juice. Chill.
Beat egg whites and cream of tartar until they are stiff. Add sugar and put on pie. Bake at 350° until brown.
You will need 2 medium (8 1/2 x 4 1/2-inch) loaf pans, greased.
Thaw broccoli in one cup of water that has been brought to boil. Saute onion and celery in butter. Add soup and can of milk (or mushroom soup) to onion and celery. Then add jar of cheese spread. Simmer for a minute or so, then add thawed broccoli and rice and season to taste. Bake 30 to 40 minutes in a moderate oven (350°). Makes approximately 10 servings and can be made ahead of time.
Preheat oven to 350°. Beat sugar, butter, peanut butter, vanilla and eggs in bowl. Mix in flour, oatmeal, baking soda and salt. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 12 minutes. Makes about 4 dozen.
Mix and bake at 350° for twenty minutes or until edges start to brown. Serve with crackers or chips.
In a heavy saucepan over low heat, melt morsels with Eagle Brand and	margarine. Remove from heat. In a large bowl, combine nuts and marshmallows. Stir in chocolate mixture. Spread in a 12	x 9-inch pan lined with waxed paper. Chill 2 hours or until firm. Remove from pan. Peel off waxed paper. Cut in squares. Makes 40 squares.
In a large heavy frypan or wok, heat oil and brown meat slightly. Push aside and saute vegetables a few minutes. Remove from pan. Chop bacon and brown until crisp. Scramble eggs and remove from pan. Add rice, sorta sear. Keep stirring until rice is all seared. Add meat, eggs and bacon and season with spices. If too dry, add 1/2 cup of water and soy sauce. Be sure to stir up well. Too much soy will make it salty, more can be added at the table according to taste.
Wash potato. Cut into thin slices with skin still on it. Lay on aluminum foil. Put onion slices and butter throughout potato. Wrap these in aluminum foil. Bake at 350° for 1 hour. Add salt and pepper as desired.
Brown hamburger with onion on low heat. Drain grease. Add tomato rice soup; cook a few minutes on low heat.
Cook potatoes and carrots in boiling, salted water in large saucepan, for 15 to 20 minutes, or until tender. Drain, saving 1 cup of the liquid. Saute onions and green peppers in the butter until soft (in saucepan). Stir in the chicken soup and the 1 cup of saved liquid.
Preheat oven to 400°. Mix Parmesan cheese and corn meal. Dip eggplant in melted margarine. Roll in cornmeal mixture. Place in buttered casserole dish. Cover with marinara sauce. Top with Mozzarella cheese and bake for 15 to 20 minutes. Makes 6 servings.
Boil potatoes until tender. Saute cabbage and green onions in margarine until tender. Mash potatoes with milk. Add more milk if needed. Stir in cabbage mixture and salt and pepper.
Heat oven to 400 degrees. Spray baking dish, 13x9x2-inch, with cooking spray.
Chill first 3 ingredients, then mix in a bowl. Just before serving, add chilled 7-Up. May add cherries to decorate or sherbet.
Spray nonstick skillet lightly with spray. Slice chicken into 1/2-inch wide strips. Cut onions into eighths. Saute the chicken and onion over medium heat until chicken is cooked throughout. Add picante sauce. Reduce heat and simmer for 10 minutes. Evenly divide chicken mixture between the 2 tortillas. Warm tortillas in the microwave. Stuff tortillas.
Combine first 4 ingredients; mix well. Add milk, eggs and vegetable oil; stir well. Stir in remaining ingredients; mix well. Pour batter into a greased 10-inch cast-iron skillet. Bake at 350° for 30 to 35 minutes or until lightly browned. Yield: 8 servings.
Dice the potatoes. Chop the celery and onions medium fine. Add celery seed and pickle juice. Add mayonnaise and mix well. Be sure you use enough mayonnaise to make it moist.
Preheat oven to 425°. Pour pie filling into prepared crust. Mix together oats, flour, sugar and butter. Spread evenly over top of pie filling. Bake for 40 minutes or until top is evenly browned.
Place unthawed potatoes in a 9 x 13-inch casserole. Add salt. Pour milk over potatoes; sprinkle cheese over top. Dot with margarine. Cover with foil and bake in a 400° oven for 45 minutes. Serves 8.
Mix cake mix, jello, flour, eggs, water, 1/2 box of strawberries and cooking oil. Bake at 350° for 35 to 40 minutes in 9 x 13-inch pan.
Mix 1/2 can soup, tuna, corn meal, egg and onion. Make into patties. Brown patties in oleo. Stir in remaining soup and milk in skillet drippings to make gravy.
Brown pork chops in oil. Place rice on the bottom of a 13 x 9-inch pan. Sprinkle dry onion soup mix, saving about 1 tablespoon. Place chops on top of rice. Arrange mushrooms and pimientos around chops. Add 3 cups of hot water, including the mushroom liquid. Bake at 350° for 45 to 60 minutes, depending on thickness of chops.
Preheat oven to 350°. Combine all ingredients except chips until well blended. Spoon dough onto ungreased baking sheet. Bake 8 to 10 minutes or until golden. Let cookies set on sheets before removing. (Add chocolate chips to batter before baking, if desired, about 6 ounces.)
Saute onion and green pepper in butter until tender. Stir in butter until tender. Stir in chili sauce. Combine all but 1/2 cup of this mixture with ground beef, bread crumbs, egg, salt and pepper. Form into loaf. Top with remaining 1/2 cup sauce mixture. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Cream shortening and add sugar. Add eggs and mashed bananas. Gradually add dry ingredients and mix. Fold in nuts, if desired. Pour into a prepared loaf pan (greased and floured). Bake at 350° for 50 to 60 minutes or until toothpick stuck in center comes out clean.
Combine sugar, Karo and water; stir over medium heat until sugar melts. When it starts to boil, cover for 3 minutes. Remove lid and cook to hard ball. Pour over whites (beaten stiffly), salt and vanilla in mixer. Beat by hand until ready to drop.
Cream butter; add flour, sugar and cornstarch. Cream well. Divide into 4 portions. Wrap each in foil. Chill thoroughly. Shape into small balls. Work quickly with one portion at a time. Keep other portion in fridge. Flatten with fork and bake 8 to 10 minutes at 375°.
Cream sugar and shortening well. Add eggs, salt, vanilla and milk. Sift flour and soda together and blend into creamed mixture. Fold in bananas and nuts. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 35 to 40 minutes.
Bring to a boil 5 to 10 minutes. Then simmer for a little while.
Put meat in freezer for at least 1 hour; it will be easier to slice. Cut in 1/8-inch slices. Heat oil. Add garlic, salt, pepper and ginger. Saute until garlic is golden brown. Add steak and brown. Remove. Add onions and green pepper. Cook about 3 minutes. Return steak to pan. Add soy sauce, sugar, bouillon and chestnuts. Dissolve cornstarch in water and add to pan. It will thicken. Add green onions. Simmer about 2 minutes. Serve over rice.
Mix 1 1/2 cups flour, sugar, salt, baking powder, soda and yeast in large bowl. Heat until very warm the water, buttermilk and shortening. Add gradually to dry ingredients, beat 2 minutes. Add 3/4 cup flour and beat for 2 minutes. Stir in enough flour to make soft dough. Turn onto floured board, knead 20 to 25 times. Roll out to 1/2-inch thickness; cut into circles and place on ungreased pans. Let rise about 1 hour. Bake at 400° approximately 20 minutes. Makes 28 to 30 biscuits.
Mix together all ingredients, except cabbage. Blend the dressing well, then add to cabbage.
Place tomatoes into a saucepan. Let the tomatoes simmer on medium heat with the lid on. Stir frequently. They should simmer for about 1/2 hour. Most of the tomato juice should evaporate. If you are using whole tomatoes, make sure to crush them. Chop garlic and basil into small pieces and place them into the pan. Add salt, pepper and crushed red pepper to your taste. Finally, add the olive oil and let it all simmer uncovered on low heat for another 15 minutes. Stir occasionally; place tomato sauce on fresh penne pasta. Buon Appetito!
Mix ingredients and let stand overnight. Simmer 5 minutes. Place in hot jars and seal.
Place dills in a covered dish. Mix the remaining ingredients and put over dills. Store in refrigerator for 2 or 3 days.
Mix everything together with a spoon. Wash your hands and shape mixture into small balls. Put on plate. Put in refrigerator until ready to eat. This is a recipe for kids to make.
Cream shortening; add sugar and cream again. Add beaten egg and applesauce. Sift together all dry ingredients; mix all together. Bake in loaf pan at 350° for 1 hour and 10 minutes.
Cream oil and sugar. Add egg, egg whites, vanilla and bananas. Mix well. Gradually add flour and oatmeal. Be sure to stir mixture while adding flour and oatmeal. Add almonds. Mixture will be lumpy. Very gently, fold in blueberries. Pour mixture into greased loaf pan and bake 1 hour and 10 minutes in a preheated 350° oven. Serves 12. Use a 9 x 13-inch pan.