HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put flour and sugar in bottom of pie shell. Add milk and mix thoroughly. Sprinkle with nutmeg and dot with butter. Bake at 450° for 15 minutes. Lower to 350° and bake for 45 minutes. Will appear thin, but will thicken as it cools. Serve warm.
Combine shortening and peanut butter. Add sugars and blend well. Add eggs and mix. Then add flour, soda, salt and vanilla. If peanuts used, add them last. Spoon onto cookie sheet. Bake at 350° for 10 to 12 minutes or until done.
Mix all ingredients together except cheese. Spray 9 x 13 x 2-inch baking pan with Pam. Pour batter into pan. Top with cheese. Bake at 375° for about 30 minutes or until cheese is browned. Bread will be very moist.
Cook the potatoes in water until fork tender, not mushy. Remove from heat and stir in remaining ingredients. Best served slightly warm. Serves 6.
Combine all ingredients in 4-quart cooker. Cook over low heat until tender. Add salt to taste.
Cream butter; add sugar, flour, almonds and vanilla. Mix thoroughly. Shape with fingers into crescents and arrange on greased cookie sheet. Bake in 300° oven for 25 to 30 minutes. Roll in confectioners sugar. Cool. Roll again in confectioners sugar. Makes 3 to 4 dozen.
Heat water to boiling stage. Mix dry ingredients. Gradually add boiled water to dry ingredients and cook over medium heat until thick. If it's too thick, add small amounts of water until desired consistency. Serve with butter and hot biscuits.
Cook rice in 4 cups water. Set aside. Peel and cut up eggplant. Put eggplant, onions, bell pepper and celery in large pot and smother down with 3 tablespoons oil until almost a paste. Cook hamburger, pork chop, ham and chicken breast in pan; add tomatoes and cook for about 20 minutes. Add rice, meat mixture and seasonings to eggplant mixture. Let set for about 15 minutes and serve.
Peel, core and chop apples to measure about 16 cups. Combine apples and cider in electric slow cooker. Cover and cook on low 10 to 12 hours or until apples are mushy. Puree in food mill or sieve. Return pureed mixture to pot. Add sugar, cinnamon and cloves. Cover and cook on low 1 hour. Makes 8 cups.
Heat oil in deep frying pan. Add tomatoes and onions. Mix well. Add curry powder, salt and cayenne. Immerse the eggs in mixture. Add boiling water. Cover. Cook slowly for 12 minutes. Serve on rice.
Prepare grill or preheat broiler. Grill bread 1 to 2 minutes, until deep golden. Rub garlic clove over cut sides of bread. Spoon tomato sauce evenly over top. Cut into serving pieces. Makes 8 servings. Preparation time: 15 minutes. Grilling time: 2 minutes.
Mix beans, chilies and taco seasoning. Layer bean mixture, taco sauce, sour cream and cheese, and sprinkle with a little taco seasoning. Serve with tortilla chips.
Pour boiling water over All-Bran and set aside. Cream together shortening and sugar. Add eggs. Mix thoroughly. Blend in buttermilk. Add Bran Buds. Sift in flour, soda and salt. Add All-Bran mixture and mix well.
Mix ground beef, potato and onion. Salt and pepper to taste. Make into balls and brown in skillet with a little oil. Brown on all sides, then pour tomato juice over the balls and simmer until done. Can be served over cooked macaroni or spaghetti.
Heat oven to 400°. Roll dough to 1/2-inch thick rectangle. Sprinkle lightly with garlic and onion powder. Place slices of ham over all of dough. Repeat with salami. Sprinkle each cheese over dough evenly. Carefully roll dough up lengthwise. Seal ends and seam to prevent leaking. Place dough, seam side down, on cookie sheet. Brush lightly with oil. Bake at 400° for 20 to 25 minutes until golden brown. Cool. Cut into 1-inch slices.
Blend all ingredients with mixer or by hand. Keep refrigerated. Will last for several weeks. Good with pork roast, turkey and chicken.
Boil the orange zest in a little salted water until tender; drain. Combine sugar, water and prepared orange zest. Boil for 10 minutes; cool. Sift dry ingredients and add egg, milk, nuts and sugar-zest	syrup.	Place in a greased 5 x 9-inch loaf pan and bake	at 300° for 15 minutes. Increase heat to 350° and bake for 60 minutes. Test with toothpick for doneness.
Combine pretzels, 3 tablespoons sugar and oleo. Press into bottom of 9 x 13-inch pan. Bake at 400° for 10 minutes. Set aside to cool. Mix together cream cheese, Cool Whip and 1 cup sugar. Spread over cooled pretzel mix being sure to seal edges. Mix Jell-O with 2 cups boiling water. Add frozen strawberries (thawed); mix well. Allow mixture to jell slightly. Pour over Cool Whip mixture. Refrigerate.
Melt butter or margarine and add onion, peppers, celery and garlic. Cook gently to soften. Stir in dry mustard, paprika, cayenne pepper and flour. Cook about 3 minutes over gentle heat; stir occasionally. Pour in vegetable stock, gradually stirring until well blended. Bring to a boil and then reduce heat. Add asparagus tips. Simmer about 5 minutes. Add lump crabmeat and cook about another 5 minutes to ensure asparagus is tender. Salt and pepper to taste if you wish. Top with chopped chives before serving and enjoy!
Sift flour and sugar together. Mix all ingredients well and spread in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool well before adding second layer.
Spread coconut and pecans in a greased 9 x 13-inch cake pan. Prepare cake mix according to directions on box. Spread batter over coconut and pecans. Mix the remaining ingredients and spread on top of cake batter. Bake at 350° for 45 to 50 minutes.
Preheat oven to 350°. In a small bowl, whisk olive oil with parsley, thyme, marjoram, lemon zest, salt and pepper. With fingers, gently separate the skin from the breast meat.
In large, nonstick skillet, saute corn in olive oil until slightly brown. Add zucchini, onion and garlic. Cook until zucchini is slightly tender (about 1 minute). Add tomatoes; cover and cook until heated through. Serve hot or cold.
Bring to boil first 3 ingredients. Mix together next two ingredients and add to the first three. Cook until clear, remove from heat and add 1 package jello. Stir until dissolved. Let cool. Add strawberries, stir and turn into baked pie shell. Chill a couple hours before serving.
Brown ribs in oven at 400° for 30 minutes. Heat all other ingredients until sugar is dissolved. Pour over ribs and bake at 350° for 1 hour.
In a 1 pint tightly closed jar, vigorously shake until blended, Ranch dressing mix, oil and dill. Place oyster crackers in large Tupperware bowl. Pour dressing mix over crackers and stir until thoroughly coated. Place in a 9 x 12-inch cake pan or roaster and place in warm oven (250°) for 15 to 20 minutes. Stir gently 1/2 way through baking. Allow to cool and store in tightly sealed container.
Melt oleo in microwave or on stove. Add flour and baking powder. Mix and press with fingers to line the pie plate. (Can be mixed in plate you are using for pie). This crust is also good for a one crust cobbler. Just place on top of fruit and bake.
Grate the zucchini (do not peel). Beat oil, eggs and vanilla in blender. Mix together remaining ingredients. Add together the zucchini, egg mixture and dry mixture. Bake 2 loaves for 1 hour at 325°.
Boil chicken in onion, bell pepper, celery seed, salt and pepper until cooked. Remove from water and cool. Cut into pieces. In water (chicken broth) boil spaghetti until cooked. Drain. While spaghetti is boiling, melt butter and cheese in microwave in large bowl. After melted, add soup and tomatoes. Mix in chicken and spaghetti. Pour into 9x13 casserole dish. Cover and bake at 350° until bubbles, about 20 minutes. Can be frozen before baking.
Put sugar, margarine and milk into a cold electric skillet. Set temperature to 280°. Boil 5 minutes, stirring constantly. Turn off skillet and add marshmallows, peanut butter and vanilla. Stir until melted and blended in. Pour into buttered pan and cool.
Melt butter in saucepan. Add flour; cook until mixture bubbles. Stir in milk. Cook, stirring constantly, until thickened. Reduce to very low; cook 10 minutes. Stir in chicken broth, beets, salt, pepper and onion juice; heat. Serve hot. Top each serving with whipped cream or sour cream. Garnish with sprig of parsley. Yields 6 servings or 1/2 cup each.
Mix ingredients together. Spread in a greased 9 x 13-inch pan. Bake at 350° until golden, about 30 minutes. Cool and frost.
In large bowl, mix 2 cups flour, 6 tablespoons sugar, salt and yeast. Combine milk, water and 1/3 cup margarine. Heat 120° to 130° in saucepan. Add to dry mix; beat 2 minutes on medium speed. Add eggs and 1/2 cup flour. Beat on high 2 minutes. Stir more flour to make stiff. Turn on floured board. Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl and grease top. Cover and rise until double (35 minutes). Mix 1/2 cup sugar and cinnamon. Punch dough down. Divide 1/2. Roll each 1/2 to 14 x 9-inch. Beat with melted margarine. Sprinkle 1/2 cinnamon mix. Tightly roll and shape into loaves. Place in greased 9 x 5-inch loaf pan. Cover. Rise until double (35 minutes). Brush with egg white. Sprinkle each with 1/2 Crumb Topping. Loosely top with aluminum tent. Bake on low rack of oven at 375° for 45 minutes. Remove foil. Bake 5 minutes more. Cool on racks.
Mix all ingredients and pour into a 9 x 13-inch casserole. Bake for 25 minutes at 325°.
Combine sugars, corn syrup, water, vinegar and salt in a 2-quart saucepan. Heat to boiling over medium-high heat and stir. Cook and stir constantly to 260° on a candy thermometer or until syrup forms a hard ball in cold water. Reduce heat and stir in butter. Pour syrup in a thin stream over popcorn and stir until well-coated. Butter hands and shape into 3-inch balls.
Use 1/2 can soup; mix together with ingredients. Put mixture into pan boiled cabbage leaves. Roll up and hold together with a toothpick. (Will make 6 to 8 rolls.)
Melt Crisco with all ingredients. Bake 1/2 hour at 350° with lid, then 1/2 hour uncovered.
Boil 1 cup sugar and all of margarine. Mix cinnamon and remaining sugar. Pull apart biscuits into quarters and roll into balls. Place about 15 at a time into sugar and cinnamon; shake to coat.
Mix together; spread on thinly sliced boiled ham. One-half pound of ham makes about 35 Ham Rolls. Chill and slice.
In bowl, cream sugar and cream cheese. Add strawberries, pineapple, bananas and nuts. Fold in Cool Whip and marshmallows. Spread in a Pyrex dish. Freeze overnight. Will keep indefinitely. Yields 6 to 8 servings.
Mix all ingredients (except pork). Cut tenderloin into cubes big enough to grill. Pour marinade over pork overnight. Skewer meat with onion and peppers. Cook on grill or in oven at 375° until brown throughout.
Prepare macaroni according to package directions. Drain. In medium size kettle, cook celery and onion in butter until tender. Do not brown. Add soup, milk, pimentos and seasoning. Stir and cook until smooth. Combine chicken and macaroni with sauce. Pour into a 3-quart casserole dish, then top with cheese. Cover and bake in a 350° oven for 30 minutes. Makes 6 to 8 servings.
Mix together the cottage cheese and eggs. Add leftover noodles. Spray casserole dish with Pam. Spread noodle mixture like a crust. Sprinkle with Parmesan cheese, then pour sauce over crust and top with Mozzarella. Bake at 350° for 45 minutes or until cheese bubbles.
Into a baking pan or dish place chicken and 5 cans of soup undiluted. Sprinkle with salt, pepper and garlic salt. Cover tightly with foil. Bake at 275° for 5 hours. Serve with rice. Can use up to 30 pieces of chicken.
Unroll pancetta and cut into small cubes. Put 2 or 3 tablespoons olive oil into a small frying pan. Add pancetta cubes and fry over medium to low heat (cook slowly) until cooked, but not too hard/crispy.
Mix and roll in a tube shaped roll. Refrigerate until cold; slice. Bake at 350° until golden brown.
Melt butter in blazer pan of chafing dish or in pan; blend in flour. Gradually stir in cream. Cook slowly on low heat, stirring constantly until sauce thickens. Stir small amount of hot mixture into egg yolks. Return to hot mixture. Cook, stirring constantly, until thick. Add seafood, sherry, lemon juice and salt. Heat thoroughly. Sprinkle with paprika. Serve in pastry shells or over cooked hot rice. Serves 4 to 6.
Brown chops in small amount of oil. Put in 1 x 13-inch pan. Season with seasonings. Sprinkle rice "around" chops. Combine season mix, tomato sauce and water. Pour over chops and rice. Cover tightly with foil. Bake at 350° for 1 hour. Sprinkle with cheese. Arrange green pepper and cover. Bake an additional 10 minutes.
Cook the pasta; drain and rinse. Combine all ingredients, except pepperoni and cheese. Season to taste with salt and pepper. Place in 9 x 13-inch ungreased cake pan. Arrange pepperoni on the top.
Mix potatoes with other ingredients. Form into patties. Fry in oil until brown on both sides.
Mix all ingredients completely with hands. (If dough is too dry, work in 1 to 1 1/2 teaspoons water.) Form shapes as desired. Mark all details (facial features, clothing, etc.) on surface of dough with wooden pick or sharp knife. Dough can be rolled; roll 1/8 inch thick on lightly floured board. Cut with cookie cutters.
Grease four 19 or 16 cans, each about 2 cups. Beat all ingredients in 3-quart bowl on low speed, scraping bowl constantly, 30 seconds longer. Pour into cans, filling each about 2/3 full. Cover each tightly with aluminum foil. Place cans on rack in Dutch oven or steamer; pour boiling water into pan to level of rack. Cover pan. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about 2 1/2 hours (add boiling water during steaming if necessary). Remove cans from pan; immediately unmold breads. Serve warm. Yields 4 loaves.
In cookie sheet, press out crescent rolls and bake 10 minutes or until golden brown at 350°. Let cool. Mix cream cheese, Ranch dressing mix and mayonnaise well and spread on crust. Then layer vegetables on top and cheese last.
Put slaw mix (precut) in container with lid. In saucepan, combine vinegar, oil and sugar. Bring to boil. Add celery seed. Pour over slaw mix and toss. Refrigerate and toss occasionally.
Clean raccoon. Parboil in clear water and red pepper. Cook until tender. Remove from water; season with salt, pepper and garlic (diced). Bake in oven at 350° for 30 minutes.
Preheat oven to 375 degrees. Spray a baking sheet with Pam. Mix sugar and cinnamon in a small bowl. Separate roll dough into triangles. Cut each triangle in half lengthwise. Brush each triangle with melted butter. Sprinkle with cinnamon-sugar. Place a half marshmallow at the wide end of each triangle. Roll up each triangle starting from the wide end, to enclose the marshmallow. Pinch edges of dough to seal. Place on baking sheet, seam-side down, about 2-inches apart. Bake for 10 minutes or until golden brown. Blend confectioners sugar and milk in a small bowl. Drizzle over warm twists. Remove and place twists on wire rack. Can be frozen in airtight container for up to a month. May also freeze left over marshmallows for future use. No need to thaw them up, just use in recipe. Makes 16 twists.
Sprinkle gelatin over cold water. Stir until softened. Add boiling water. Add lemon juice, vinegar, salt, vegetables and then, gently and keeping small chunks intact, mold the salmon. Refrigerate until firm. Serve on lettuce with a dollop of mayonnaise or yogurt.
Soak raisins in the vinegar overnight. Put chopped onions and dates into pan with peeled and sliced bananas. Add the soaked raisins and vinegar, sugar, salt, turmeric and ginger. Bring mixture to a boil. Simmer for approximately 1 hour, stirring frequently. Bottle and cover in hot sterilized jars. Makes approximately 5 pounds.
Stir all together. Let simmer 10 to 15 minutes, stirring occasionally.
Mix together. Bake at 350° for 1 hour or until rice is tender.
Grind wafers and nuts fine in food chopper. Add remaining ingredients and mix thoroughly. Roll each ball into size of a cherry and dust with powdered sugar. Makes 30 to 35 confections that keep indefinitely.
Mix first 4 ingredients. Heat oil for deep frying in wok or fryer. Drop batter by spoonfuls into bubbling oil. Turn once. Remove when brown. Drain well on paper towels.
Prepare dough for crust; place in pie pan for bottom crust. Mix ingredients together and dot with butter. Put on top crust and sprinkle with sugar. Bake at 425° for 10 minutes and then turn down to 350° for 35 minutes.
Mix all together. Bake in greased loaf or iron skillet at 400° for 40 minutes.
Mix all ingredients together. Top with 2 cans of peaches or favorite kind of pie filling. Bake at 350° for 35 to 40 minutes.
Brown beef in oil; add next 6 ingredients. Simmer, uncovered, until thick (about an hour), stirring occasionally.
Melt butter in saucepan. Cool to room temperature. In a bowl, gently stir the butter into mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper. In a large bowl combine chicken, grapes and almonds. Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika. Serves 4.
In a blender or food processor, pulverize the onion in the milk. Add spices and egg. Mix into the ground meat. Add bread crumbs. Bake in preheated oven at 375° for 1 1/2 hours.
Mix potatoes, onion, salt, pepper and baking powder. Stir in cream and eggs. Drop from a large spoon onto a well-greased hot pan. Brown on both sides in bacon drippings.
Brown beef and drain off excess fat. Precook potatoes and carrots about 5 to 10 minutes. Put beef in a large, heavy pot; add water and drained vegetables, green pepper and onion. Sprinkle in seasonings and stir to blend. Simmer over low heat 2 to 2 1/2 hours. Serves 12.
Cut and seed pumpkin. Cut into cubes. Salt and pepper to taste. Coat well with flour and meal mixture. Deep fry.
Mix soup with 1 can water. Combine rice, hamburger, onion, seasonings and 4 tablespoons soup; mix well. Form into balls. Place in casserole dish. Cover with remaining soup. Bake at 350° for 1 hour. Remove cover last 15 minutes. Serves 5.
Cook spinach and artichoke hearts as directed on packages. Drain well. Chop artichoke hearts. Set aside. Cook pasta shells as directed. Drain and set aside.
Mix all ingredients well. Let stand 1 hour to blend flavors. Serve over cubed bananas.
Mix cocoa, sugar and milk. Cook over medium heat until it comes to a boil, stirring constantly. After it reaches boiling point, reduce heat and do not stir. Test by dropping a small drop in a cup of cold water. When it reaches a hard ball stage, it will be done. Add butter, vanilla and nuts. Beat until cool. Pour in buttered dish. Cut into small squares.
Cut and cook broccoli in salted water for 10 to 15 minutes. Drain well. Put into casserole dish. Mix soup, mayonnaise, cheese, pimento and lemon juice. Pour over broccoli. Top with cheese cracker crumbs. Bake for 35 minutes at 350°.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled and melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon on griddle. Makes 60 pizzelles. Can add walnuts or pecans if desired.
Saute spinach and onion in margarine. Mix remaining ingredients (except bread crumbs). Place in buttered casserole dish. Top with bread crumbs. Bake at 350° for 30 minutes.
Mix walnuts, dates, baking soda and salt together with a fork. Add shortening and water; let stand 20 minutes. Beat eggs with fork. Add vanilla, then sugar and flour; beat with fork. Add date mixture, just enough to blend.
In saucepan mix to taste, ketchup, brown sugar, just a little Worcestershire sauce, salt and pepper and let simmer. Take the hamburger, minced onion, salt and pepper and mix together and roll into meatballs. Broil and drain off grease. Put meatballs in sauce and simmer until ready to serve. (Sauce can be made in crock-pot.)
Mix all ingredients together. Mix well. Bake in 2 loaf pans at 350° for 45 to 60 minutes.
Put all ingredients in the pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Select Basic Wheat cycle, Light setting (or the equivalent setting for your machine). Press Start and in about 3 1/2 to 4 hours you'll have a delicious loaf of whole grain bread. Makes one 1 1/2 pound loaf.
Add ingredients in layers; put lettuce, onions, peas and mayonnaise (with sugar mixed in) into 13 x 9-inch glass cake dish and refrigerate overnight.
Cut up sausage. Brown on both sides. Take out sausage and drain on paper towels. Brown chicken on both sides in sausage grease. Take chicken out of skillet. Cut up onions and simmer in skillet. Put meat back in skillet and add all other ingredients. Season to taste. Simmer for 45 minutes. Serve over rice.
Mash cream cheese. Add powdered sugar gradually until the candy mixture becomes like stiff pie dough, approximately 3 1/4 cups. Add desired flavorings like mint or peppermint and any colors. Roll in granulated sugar, put on wax paper and flatten with a fork.
Dissolve the yeast in the warm water. Add the eggs (well beaten) and the sugar. Stir in the melted margarine (1 stick), salt and flour. Let rise until double, about 3 hours. Punch down. Make out and let stand for about 4 hours. Bake at 350° for about 12 minutes. They brown well if brushed with butter.
In large bowl, beat together eggs, broth, sour cream and mustard. Stir in bread cubes, cheese and mushrooms. Pour into greased 2-quart oval or 12 x 8 x 2-inch baking dish. Cover; refrigerate overnight.
Mix all ingredients together. Pour over meat and marinate at least 2 hours in refrigerator. (Use for meats or chicken.)
Combine first 5 ingredients; top with crumbs and butter. Bake in 9 x 12-inch pan at 350° for 45 minutes. Yields 8 to 10 servings.
Mix together dry ingredients. Beat shortening and sugar. Add eggs. Then mix in dry ingredients, mashed bananas and chopped nuts. Mix only until blended. Pour into one regular-size greased loaf pan or 2 small loaf pans. Bake at 350° for 45 to 60 minutes, depending on size of pan. Use toothpick, inserted into center of loaf, to test for doneness.
Mix hot water, sugar, salt and shortening. Cool. Soften yeast in 1/4 cup warm water and 1 teaspoon sugar. Add to first mixture. Add beaten eggs. Stir in 4 cups flour. Mix until smooth. Stir in remaining 4 cups flour. Knead slightly. Grease top and cover bowl. Store in icebox. As needed, make small balls and let rise on an ungreased cookie sheet 2 hours. Bake at 350° for 15 to 20 minutes. Stays fresh in icebox for 1 week. Recipe can be cut in half.
Trim excess fat from meat. Lightly grease large skillet, brown meat. Drain off fat. Measure reserved vegetable liquid; if necessary, add water to measure 3/4 cup liquid. Stir liquid, soy sauce, bouillon cubes and garlic into skillet; heat to boiling. Reduce heat. Add onion; cover and simmer 30 minutes or until meat is tender. Remove meat. Blend cornstarch and water. Stir gradually into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in green pepper, Chinese vegetables and water chestnuts. Add meat and tomatoes. Cover; simmer 10 minutes. Makes 4 servings at 240 calories each.
Mix all ingredients and pour over a 3 to 5 pound beef roast. Cook in 350° oven for 4 hours.
Cook and butter noodles. Arrange in a 9 x 13-inch baking pan. Layer noodles, Mozzarella cheese and American cheese, continuing and ending with noodles on top. Pour 1 can chopped stewed tomatoes over all. Bake at 300° for 30 minutes. Serves 8 to 10.
*May substitute 2 pounds semi-sweet melting caps (doesn't need paraffin).
Mix the first 6 ingredients together. Add remaining ingredients. Mix all ingredients. Bake in greased loaf pans, filling pans only 1/2 full. Bake at 350° for 1 hour.
Mix syrup, sugar, salt, butter and vanilla together. Add slightly beaten eggs. Pour into 9-inch unbaked pie shell. Sprinkle pecans over filling and bake in oven at 350° for 45 minutes.
Brown onion and pepper in butter or margarine. Add meat and brown. Add tomato sauce. Cook noodles and drain. In another bowl, combine cheeses and sour cream. Put half of noodles in a buttered 2-quart casserole. Spread cheese mixture over this, top with remaining noodles and cover this with meat mixture. Bake at 350° for 30 minutes. You can cook this ahead and then warm up before serving. Can also be frozen.