HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind first 4 ingredients together in blender. Cook the rest of ingredients hard for at least 2 1/2 hours and can it.
Mix brown sugar and shortening until fluffy. Beat in eggs and milk. In another bowl stir flour and baking powder, cinnamon and salt. Mix into sugar mixture; then add raisins and nuts. Drop by spoonful onto greased cookie sheet. Bake at 350° for 10 minutes.
Combine all ingredients and pour into unbaked pie shell. Bake at 350° about 35 minutes or until knife inserted comes out clean.
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings. Cover; simmer for 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thick. Add cheese; stir.
Over low heat, melt chocolate with syrup and water. Add vanilla. Chill completely. In cold bowl whip cream. Gradually fold in chocolate that is cooled. Refrigerate. Before serving, put chocolate mixture into mugs, filling to half full. Heat milk, but don't boil. Pour over chocolate whipped cream; stir and serve.
Brown hamburger and onion until done. Drain and then mix with beans, sugar, ketchup and seasonings. Cook uncovered in 350° oven for about 30 minutes.
Boil potatoes, then peel and quarter them. Put in 9 x 13-inch glass baking dish. Season with garlic, salt and pepper. Top with green peppers, onions, pimentos, cubed cheese and margarine. Bake 20 to 30 minutes at 350°.
Dissolve yeast in water in 3 quart bowl. Stir in sugar, oil, salt and 1 cup flour. Beat until smooth. Add in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes. Place in greased bowl, turn, cover and let rise in warm place until almost doubled. Punch down and divide in half. Put in 15 x 9-inch pan. Spread sauce to within 1/2 inch of edge. Top with pepperoni and cheese. Carefully fold over, pinching edges. Place on greased cookie sheet; let stand 15 minutes. Brush with egg. Bake at 375° for 25 minutes. Slice diagonally.
Put 1/3 dressing on bottom of greased casserole, then green beans (cooked 5 minutes previously), almonds and chicken and mushroom soup, then remainder of dressing on top. Bake at 350° for 30 minutes.
Mix all ingredients. Microwave on High for 1 minute. Remove from microwave and stir. Microwave again for 2 minutes on High. Serve on small slices of rye bread.
Cook sugar, water and syrup until it spins to threads. Add peanuts and cook until golden brown. Remove from stove and add remaining ingredients. Pour immediately onto a baking sheet lined with foil and spread thin. Let cool until firm. Break into pieces.
Press mixture into 14 x 4-inch dish. Garnish with cherries and nuts. Refrigerate.
Combine eggs, salt, pepper, seasoning and mayonnaise. Fold in crabmeat; add bread crumbs and shape into cakes. Coat in bread crumbs and refrigerate for about 1 hour. Saute in oil (vegetable) over low heat for 5 minutes per side or until delicately browned.
Saute onions, celery, and bell pepper in small amount of margarine or butter. Boil chicken and remove from the bone. Add Rotel tomatoes, soups, cheese and bouillon to onion mixture. Boil spaghetti in water where chicken was boiled; drain. Combine all ingredients and bake at 350° until bubbly.
Mash cream cheese and pineapple, blending well. Add nuts and celery. Dissolve gelatin in boiling water; when cool, mix with cheese. Pour into mold and chill until set.
Blend condensed milk, lime juice, lime rind and egg yolks with electric mixer at medium speed until light. Beat egg whites until fluffy and fold into lime mixture. Pour into pie shell. Add cream of tartar and sugar to egg whites and beat until stiff enough to peak. Pile lightly on filling and bake in slow oven (325°) for about 15 minutes or until lightly browned. Cool before serving.
Combine Wesson oil and sugar thoroughly. Add beaten eggs, then add dry ingredients (sifted together). Add brandied fruit, nuts, vanilla and extra juice. Mix well. Pour into well-greased and floured 9 x 13-inch pan. Bake at 350° for about 1 hour. If using a tube pan, bake at 350° for about 1 1/4 hours.
Combine 2/3 cup sugar, flour and salt in a heavy saucepan. Combine milks and egg yolks; stir well. Add to dry ingredients. Cook over medium heat, stirring constantly, until smooth and thickened. Remove pudding mixture from heat; stir in vanilla.
Dissolve jello according to directions. Add pineapple and carrots. Let congeal.
Combine coffee with 1 1/2 quarts water. Boil for 20 minutes. Strain through a lightly woven cloth. Cool. Add sugar and bring back to a boil and boil 45 to 50 minutes. Cool. Add vanilla and grain alcohol. Serve with cream on ice.
Use lasagna pan and layer starting with noodles, meat, sauce and cottage cheese. Top with Mozzarella cheese. Bake for about 30 minutes at 350° or until cheese is melted.
Chop cabbage and carrot in food chopper. Add diced bell pepper. Add 1 tsp. salt and cover for one hour. In a sauce pan, heat the sugar, vinegar, and water until sugar is dissolved. Cool. Add cooled mixture, celery, and mustard seeds to the cabbage mix. Stir and enjoy.
Cream butter or margarine, sugar and eggs until fluffy. Stir in sour cream. Sift together flour, soda, cinnamon, salt and cloves. Stir into creamed mixture. Mix in oats, pecans, dates, raisins and chopped cherries. Drop from rounded teaspoonful on lightly greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Remove from cookie sheet. Cool on rack. Makes 5 dozen.
Spray 9 to 10-inch pie pan with light vegetable oil 3 times. Mix ingredients together thoroughly. Press into pie pan. Bake at 350° until golden brown.
Toss meat in a plastic bag with 1 tablespoon flour. Melt margarine in a large skillet over medium heat. Add meat, stirring until meat loses most of pink color. Stir in mushrooms, onion and garlic. Cover and cook over medium heat, stirring frequently, until meat is cooked and vegetables are tender-crisp. With slotted spoon, remove meat and vegetables to platter. Blend water and flour. Add bouillon and add to pan. Over medium-high heat, stir until mixture is smooth and thick and bouillon is dissolved. Reduce heat to medium-low. Return meat and vegetables to sauce. Stir in remaining ingredients. Cook until heated through but not boiling. Serve with noodles, rice or wild rice.
Cut sauerkraut strands shorter with scissors. Stir in sugar, let stand 30 minutes. Add remaining ingredients, cover tightly. Chill at least 12 hours before serving.
Bring Karo syrup and brown sugar to a boil; add peanut butter and mix well. Add nuts and Chex, mix and press into an 8 x 8-inch greased pan. (A double recipe makes a cookie sheet pan size 9 x 14-inch.)
Combine first 3 ingredients. Cover and chill overnight. Add rest of ingredients and fold in whipped cream.
Mix all ingredients together and shape into a ball. Chill before serving. Makes about 24 balls.
Melt the butter in a heavy-bottomed pan. Stir in the flour and blend over moderate heat until smooth. Continue to cook, stirring constantly, for 2 minutes. Add the chicken broth, continuing to stir as the sauce thickens. Bring to a boil; lower the heat and cook 2 minutes more. Pour in the cream and heat thoroughly.
Beat eggs. Add sugar, vanilla, oil, and dry ingredients. Stir in apples and nuts. Batter will be stiff. Bake in greased and floured 9x13 pan for 45-60 minutes at 350 degrees. Top with whipped topping or frost with :
Pour boiling water over vegetables and let stand 1 hour. Drain well. Mix other ingredients; pour over vegetables. Cover and refrigerate. Will keep 2 or 3 weeks.
Use equal amounts of each if larger amount is needed. A little Karo syrup or milk can be used to thin topping. Pour over ice cream.
Unroll dough into 2 rectangles. Place in a 13 x 9-inch baking pan. Press onto bottom and 1/4-inch up sides of pan to form crust. Seal perforations. Bake at 375° for 10 minutes. Cool. Combine cream cheese, salad dressing and seasoning; mix well. Spread over crust. Top with remaining ingredients. Cover; chill. Cut into squares to serve. Makes approximately 2 dozen.
Place torn lettuce in a large glass bowl. Then layer on carrots, ham, peas, onions and cauliflower.
Mix all ingredients and place in greased 9 x 13 baking dish. Put bread crumbs on top. Bake at 325° for 1 1/2 hours.
Mix all ingredients very well and add peeled shrimp to mixture. Allow shrimp to stay in batter for as long as possible. When ready to fry, dredge each shrimp in flour and fry in deep, hot oil. Serve hot.
Mix together; cook 45 minutes to 1 hour. Pour into hot jars and seal.
Position rack	in center of oven and preheat to 350°. Grease and flour 4 1/2 x 12-inch loaf pan. Using electric mixer, cream butter and sugar in large bowl until light and fluffy. Beat in yolks 1 at a time. Blend in peel, aniseed and vanilla. Sift together flour, baking powder and 1/2 teaspoon salt. Mix into batter alternately with milk. Using electric mixer with clean dry beaters, beat whites with pinch of salt and cream of tartar in large bowl until stiff but not dry. Fold half of whites into batter to loosen. Fold	in remaining whites. Spoon half	of batter into prepared pan. Sprinkle evenly with espresso powder. Spoon in remaining batter. Bake until golden brown and tester inserted in center comes out clean, about 1 1/2 hours. Cook 20 minutes in pan. Invert onto rack and cool completely. Chill overnight. Bring to room temperature before slicing.
Heat oven to 375°. Beat butter and sugar until smooth and creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt. Mix well. Drop tablespoonfuls on greased cookie sheets. Bake 10 minutes. Cool 1 minute. Makes 5 dozen.
Mix butter and flour to paste. Slowly add milk; stir and simmer for 3 minutes. Add Cheddar cheese, mustard and Worcestershire. Heat until cheese melts. Add ham and eggs; heat through. Serve over toast or corn muffins.
Boil fryer until meat falls off bone. Remove meat from bone and return to broth. Add Sweet Sue's chicken broth. Heat to boiling and add tortillas. Boil 8 to 10 minutes. Add more salt and pepper if desired.
Microwave butter, onion, green pepper and chopped stems from mushrooms until tender, about 3 minutes. Combine remaining ingredients. Stuff mushrooms. Place in a round dish and microwave on High for 4 to 5 minutes or until done. Give dish 1/2 turn 2 times during cooking.
Put all ingredients in large cooking pot and bring to a rolling boil. Lower heat to slow boil for about 2 hours or until meat is tender. Remove feet and set in large bowl. Strain liquid and pour over feet. Refrigerate until solid, then remove fat from surface. Serve with boiled potatoes.
Preheat oven to 350°. In a 3-quart baking dish, mix together B&M beans, catsup, vinegar, maple syrup, brown sugar, dry mustard and apples. Arrange bacon slices over top of casserole. Bake, uncovered, for 45 minutes.
Spread softened cream cheese on bottom of platter. Pour chili sauce on top and spread. Spread eggs, then shrimp and crab. Chill until ready to serve with Ritz or other crackers.
Dissolve yeast in half of the water. Add remaining ingredients and mix well. Cover loosely. Keep at room temperature for 24 hours.
Sift in large bowl sugar and flour. Bring to boil oleo, Crisco, cocoa and water. Stir well while cooking. Add to sugar and flour. Add buttermilk and baking soda together. Add 2 eggs slightly beaten and vanilla. Mix well and add to ingredients in large bowl. Bake in sheet pan for 20 minutes @ 400 degrees or less.
Put apples in saucepan and heat. Flavor and sweeten to taste with cinnamon and sugar. While apples are heating, put 1 cup butter in ovenproof baking dish. Place in cold oven. Set oven temperature to 350°.
Mix together all ingredients, except 1/4 cup barbecue sauce. Shape into loaf in 12 x 8-inch baking dish. Score top. Preheat conventional oven to 375°. Bake 45 minutes or microwave on High 12 to 14 minutes, turning dish after 6 minutes. Top with remaining sauce. Let stand 5 minutes.
Combine all ingredients. Must set 12 hours in refrigerator before using. Bake 15 minutes in 425° oven.
Cook rice according to directions on package. Add butter; let melt, then add corn and soup. Top with cheese and bake until cheese melts.
Cook macaroni until slightly tender. Drain; set aside. Brown ground meat and onions in skillet. Add tomatoes and simmer 10 minutes. In 1-quart casserole dish, spoon in 1/3 of meat mixture. Add cooked macaroni, then the remainder of meat. Spread cheese soup over all (may be frozen, unbaked). Cover casserole tightly and bake at 400° until bubbly.
Mix sour cream, cream cheese, seasoning and 1/2 package Cheddar cheese together. Spread on platter, top with taco sauce, lettuce, tomato and Cheddar cheese. Serve with nacho chips.
Layer cream cheese, chili and diced chili peppers evenly in that order in a 14-inch round or rectangular Pyrex dish. Sprinkle on cheese. Bake at 300° until cheese is melted. Serve with salsa chips. Dip and eat.
Heat oven to 350°. Place cereal in a plastic bag and crush, using a rolling pin. Combine crushed cereal and butter; press mixture on bottom of a 9-inch square baking pan. Bake for 10 minutes. Sprinkle marshmallows over cereal crust.
Mix ingredients; spread on jelly roll sized pan (10 1/2 x 16 1/2-inch). Bake at 350° for about 40 minutes. Cut into squares and serve warm. I often freeze them and reheat in oven or microwave.
Beat all ingredients together. Drop 2 tablespoons batter per pancake into hot, well-greased pan. Fry over medium heat. Turn once. Both sides should be crisp and golden. May be served with sour cream and/or applesauce or topped with grated cheese.
Mix meat, eggs, crackers and 1/2 cup ketchup with hands. Put half of mixture in meat loaf pan. Slice chilies lengthways. Place on meat mixture in loaf pan. Top with cheese slices. Put remaining meat mixture in pan, top with another layer of cheese slices. Lightly spread 1/4 cup ketchup over all. Bake at 350° until done.
Melt margarine and add all vegetables; cook until tender. Cook rice. In a casserole mix together the vegetables, rice, cheese and soups. Bake at 350° for 1 hour, uncovered.
Sprinkle K Paul's seasoning on chicken. Combine celery, onion and green pepper. Fry chicken. Make a dark roux with 1/2 cup leftover oil from chicken and flour. Add vegetables to roux and simmer. Place stock in large iron pan; boil. Add dark roux, fried chicken and raw blue crabs. Simmer all day. Remove chicken from bones and return to gumbo. Add seasonings to taste. Serve over white rice. Excellent with hot French bread and ice cold beer.
Heat oven to 350°. Mix butter, brown sugar and egg. Stir in flour and pecans. Drop by teaspoon, 2 inches apart, on ungreased baking sheet. Will flatten and spread. Bake 12 to 15 minutes or until set (chewy-crisp). Yields 3 dozen.
Cook spaghetti according to directions on package. Cook ground meat and onion together. Add tomatoes, paste and sugar. Simmer for 15 minutes. Grease 10-inch pie plate. Spread cooked spaghetti together with butter and beaten eggs. Form a crust. Spread with cottage cheese. Top the cottage cheese mixture with ground meat mixture. Sprinkle Mozzarella cheese on top. Bake uncovered at 350° for 20 to 25 minutes.
Preheat broiler. Wash and trim mushrooms. Cut stems flush with bottom of mushroom. Place on broiler pan, cap side down. Salt with celery salt. Add dollop of sour cream to 1/2 of the mushrooms. Put Cheddar cheese on rest of mushrooms. Broil 2 or 3 minutes.
Mix together until crumbly. Form into small balls. Bake on cookie sheet for 10 minutes at 400°.
Cook bacon and saute onion in bacon grease. Add rest of ingredients. Mix well and bake 1 hour at 350°.
Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes or until cake tests done. Cool and top with Cream Cheese Frosting.
Mix all ingredients together. Batter will be stiff. Grease two or three small loaf pans and place batter in same. Bake at 350° for 1 1/2 hours.
In small bowl, add jello, sugar and hot water. Mix and cool 10 minutes. In large bowl, beat cottage cheese for 2 minutes; add pineapple, pecans, Cool Whip, marshmallows and coconut. Pour jello into mixture. Refrigerate overnight. Serves 20 people.
Combine cake mix plus 1 cup oats and 6 tablespoons butter in large bowl. Beat at low speed until crumbly. Reserve 1 cup crumbs for topping. Blend remaining crumb mixture with egg. Press into greased pizza pan. Bake at 350° for 12 minutes. Combine reserved crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, brown sugar and cinnamon. Mix well. Spread crust with pie filling. Sprinkle with crumb mixture. Bake at 350° for 15 to 20 minutes.
Melt the butter in top of a double boiler. Add cornstarch and sugar. Make a small paste. Add the vinegar and water slowly, stirring constantly, until they start to boil. Add the beets and cover double boiler until the beets and sauce become a rich red.
Combine cabbage, onions, noodles and water chestnuts. Place sesame seed and almonds on a cookie sheet and brown slightly in oven, then add to salad.
Fill same jar with water. Pour sugar and pickling spice in; stir mixture. Put peaches into mixture. Use large pan or pot; let boil for 20 minutes. Use pint size jar. Pour juice in jar with peaches. Delicious with greens or beans.
Combine all ingredients in saucepan. Cook over low heat, stirring constantly. When mixture starts looking like play dough in spots (2 to 3 minutes), dump on a cookie sheet. Let cool and knead well. Keep in refrigerator in plastic bag or container. Lasts a long time.
Combine turkey with next 6 ingredients. Form into meatballs; roll in flour. Brown in a skillet with a small amount of vegetable oil or margarine. Press the meatballs flat as they brown. Place into small casserole (1 1/2 or 2 quart). Cover with undiluted soup. Bake at 350° for 35 to 45 minutes. Serve with rice and a vegetable.
Combine 57 Sauce and honey; set aside. Grill or broil chicken pieces about 25 to 30 minutes, turning once. Brush with reserved 57 Sauce mixture. Grill an additional 10 minutes, turning and brushing with sauce.
Heat oil in large pot. Add onion and saute for 3 minutes. Add water and bouillon cubes; heat to boiling until cubes dissolve. Gradually add noodles and salt while mixture continues to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and garlic. Cook 4 minutes; add milk, cubed cheese and pepper. Continue cooking until cheese melts.
In a medium bowl, whisk together the eggs, milk, sugar, baking powder, cinnamon and vanilla until blended.	Place bread on a rimmed baking sheet and slowly pour the batter over. Turn the bread until it is all coated with the batter. Press a piece of waxed paper directly on the bread to cover it. Refrigerate overnight.	Before serving, melt butter or margarine in skillet or on grill. Fry bread over moderate heat until golden on both sides. Do not crowd. Serve with Cinnamon Syrup.
1. Combine flour and sugar in bowl. 2. Sift & heat cocoa, margarine, and coke to boiling point 3. Pour over first mixture & stir well. 4. Beat together milk, eggs, soda, vanilla, and marshmellows. 5. Add to flour mix (Mixture thins with marshmellows on top). 6. Bake at 350° for 30-45 minutes in 10 x 13 pan.
To melted chocolate, add butter, sugar, eggs, flour and vanilla. Beat well. Sprinkle with nuts. Bake at 400° for 15 minutes. While warm, cut in squares. Use 9 x 13-inch pan.
Mix shredded lettuce with all the vegetables. Mix mayonnaise with Parmesan cheese, salt, garlic and sugar; cover vegetable mixture. Cover dish and chill in refrigerator for 24 hours before serving. Grate the eggs over the top and sprinkle with bacon bits.
Grease and flour bottom of 13 x 9-inch pan or Bundt pan. Combine 1/2 cup orange juice thawed concentrate with remaining ingredients in large bowl. Beat slowly 30 seconds. Beat 3 minutes at medium speed. Pour into pan. Bake at 350° for 40 minutes. Drizzle remaining juice over warm cake.
Soak beans overnight. Drain and place in crock-pot. Cover with water; then chop onion and cut sausage. Add sausage and smoked ham. Fill crock-pot almost to top with bean mixture. Add enough water to barely cover. Cook on high, stirring occasionally. Serve over rice. Cook rice according to package directions.
Brown beef in skillet. Mix good in bag big bowl. Use juice, too. Mash chips in bowl or pan for crust. Put rest meat in next, then 1/2 cheese, then put rest of ingredients in on top. Cook at 400° for 30 minutes.
Steak should be 3/4 to 1-inch thick. Wash meat, trim. Fry fat for oil in a high dome electric skillet. Cut meat into serving pieces 2 x 4-inch. Prepare seasoned flour. Pound seasoned flour into meat with mallet. Dredge with seasoned flour, both sides. Fry meat. Add shortening or margarine if needed. Add 2 tablespoons seasoned flour to make a roux. Add remaining ingredients. Simmer covered 1 hour. Check for sauce thickness. Add water if needed. Check meat for tenderness. Simmer until meat is tender.
Drain pineapple, reserving syrup. Combine gelatin and sugar, dissolve in hot water. Add lemon juice and reserved pineapple syrup. Chill until partially set. Add pineapple and remaining ingredients. Turn into 2-quart mold. Chill until firm. Makes 12 servings.
Scald milk. Add sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Add to lukewarm milk. Add melted shortening, well beaten eggs and flour. Beat thoroughly to make smooth batter. Cover; let stand overnight in cool place. Stir well and bake on hot griddle.
Put sugar in a bowl; add water, a little at a time (mixture should be thick). Add vanilla. Put a piece of wax paper on table. Sprinkle with flour, put 2 tablespoons of mixture on wax paper. Sprinkle with flour. Roll mixture until flat, like a pancake. Spread with peanut butter. Roll it, cut it in half. Roll again until about 1-inch thickness, cut into 1-inch pieces. Put on a plate in layers with wax paper between them and refrigerate until cold.
Combine lemonade, Tang, sugar, tea, spices and salt. Makes 2 cus dry mix or enough for 6 quarts of tea. For individual servings, place 3 well rounded teaspoons of mix in a cup and fill with boiling water. Stir until dissolved.
Blend cheese and margarine. Sift flour and spices into cheese mixture. Add remaining ingredients. Work with pastry blender or hands. Pinch dough into small balls 1-inch in diameter. Place balls on ungreased cookie sheet and press down with palm of hand. Bake in preheated oven at 350° for 12 minutes or until golden brown. Cool on wire racks. Makes 11 dozen.
Stir-mix until dry ingredients are moistened. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Serve plain or with whipped cream.
Beat eggs and milk. Stir in remaining ingredients and ham cubes. Pour into a greased 9 x 13-inch baking dish. Refrigerate overnight. Bake at 350° for 1 hour.
Flatten turkey breasts, press into mixture of flour, cheese and seasonings. Melt 1/4 cup butter in skillet over medium heat, saute.
Saut onions and celery in butter. Add seasonings, bread crumbs and broth. Add beaten eggs last. Cook in crock-pot on high 45 minutes. Reduce to low and cook 4 to 8 hours.
Set oven at 350°. Arrange chicken in a 9 x 13-inch greased baking dish. Place a slice of cheese on top of each piece of chicken. Combine the cream of chicken soup with the white wine. Spoon over each chicken breast. Melt butter and add the crushed stuffing mix to it. Sprinkle stuffing mixture over the chicken. Bake at 350° for 1 hour. Yield: 4 servings.
In food processor, place all ingredients except for sharp cheese and blend well. Gradually add the sharp grated cheese through the feed tube with machine running all the while, a little at a time, until all is included. If mixture becomes too heavy for machine, add 2 to 3 tablespoons more mayo to thin. Should be as smooth as velvet. Enjoy!
Let cream cheese come to room temperature. Combine with dry Italian seasoning mix. Chop onion tops in tiny pieces; add to cheese mixture. Mix thoroughly. Make into ball or log. Roll in pecan pieces. Chill. Serve with crackers.
Mix all ingredients together well and drop by teaspoonful into hot grease. Brown and serve.