HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni as directed; chill. Cut carrots, tomato and Polish pickles into small squares or slices. Dice onion. Fry bacon lightly; cool down and cut into small squares. Put in large bowl. Add oil, vinegar, mayonnaise and parsley; mix well. Add salt and pepper to taste. Chill. Makes 8 to 10 servings. Preparation time: 45 minutes.
Cook rice; set aside. Melt butter; scramble eggs. Add water chestnuts, bamboo shoots and sliced green onions. Cook about 2 minutes; add 3 or 4 dashes of soy sauce. Add rice; mix well. Cook on medium heat about 7 to 10 minutes. Add more soy sauce to taste (about 5 or 6 dashes). Cook on low heat about 5 minutes. Ready to eat.
Split and toast English muffin. Cut an X in the middle of the bologna and clip edges in 3 or 4 places (to keep from cupping and curling). Pan-fry in nonstick skillet until lightly browned, turning once. Place on bottom of muffin.
Melt marshmallows, margarine peanut butter and salt in heavy saucepan over low heat, stirring occasionally until smooth. Pour over combined cereal and candy, tossing lightly until thoroughly coated. With greased fingers, gently shape into 1 1/2 inch balls; place on waxed paper and cool to room temperature. May be pressed lightly into a greased 9 x 13 inch pan and cut into squares when cool.
Mix flour and sugar in a large Tupperware bowl that can be tightly covered. In another bowl or measuring cup, mix 1/2 cup warm water and yeast. Let yeast dissolve. In another bowl, measure 2 cups buttermilk and soda; let dissolve. Pour yeast-water mixture in Wesson oil; stir until well mixed. Add to flour mixture. May use immediately by kneading and rolling on floured board. Cut and bake as regular biscuits, or cover tightly and keep refrigerated. This dough will rise.
Cut up steak to serving size. Put in baking dish. Cover with soup (do not add water). Cover with lid. Bake at 350° for 45 to 60 minutes, until steak is done. Serve with baked or mashed potatoes and vegetable.
Steam broccoli until crunchy; chop fine. Add crumbled bacon, chopped eggs, lemon juice, mayonnaise and onions; mix well. Refrigerate. The longer chilled, the better the flavor.
In 5-quart Dutch oven, place beef round rump roast. Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350° oven for 2 hours. Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more, until the vegetables and the meat are fork-tender, turning the meat occasionally.
Mix marshmallows and evaporated milk in a bowl and let stand, stirring occasionally.
Melt Milky Way bars in 2 cups milk in a double boiler, then cool. Mix eggs and sugar in a bowl and beat well. Add the vanilla and evaporated milk. Add Milky Way mixture and mix well. Pour into 1 gallon freeze container and add enough milk to fill container to within 2 inches of top. Mix well. Freeze according to freezer directions.
Blend 1/2 cup sugar, flour and salt. Add milk. Cook over hot water until thick, stirring constantly. Cover and cook 15 minutes. Beat egg yolks and add to custard slowly. Cook 2 minutes longer. Keep covered and cool. Add vanilla. Line casserole with vanilla wafers. Put banana slices on top. Continue until all vanilla wafers and banana slices are used. Pour custard over them. Beat egg whites until stiff. Add 1/4 cup sugar. Spread over custard. Bake in 325° oven for 20 minutes.
Dissolve Jell-O in cold water and cranberry juice. Refrigerate until jelled. Beat and fold cranberry sauce in Jell-O mixture. Top with Cool Whip.
Put warm water in large bowl; add yeast. Let set until dissolved. Add cake mix and flour; mix well. Let rise. Make like cinnamon rolls.
Preheat oven to 375°. Combine cookie mix, contents of peanut butter packet from mix, cocoa, egg, orange peel and orange juice in a large bowl. Stir until thoroughly blended. Shape dough into 36 balls. Roll in sugar. Place on ungreased baking sheets, about 2-inches apart. Bake 10 to 12 minutes. Immediately top with chocolate kiss. Press down firmly until cookie cracks around edges.
Place soup, cheese and milk in casserole dish with crackers; mix. Add broccoli. Crush Ritz crackers on top with butter. Bake at 350° until crackers brown, about 20 minutes.
Mix sugar, cocoa, milk, vanilla and salt together in large microwavable bowl. Place stick of butter in center of bowl. Microwave on High for 2 minutes. Remove and stir. Add nuts (if desired). Put in wax paper lined pan and place in refrigerator for 1 hour.
Using an electric blender, beat the butter or oleo and the cream cheese together until fluffy. Slowly add the sugar and beat until mixture is creamy and the sugar is dissolved. Add the melted chocolate and vanilla and blend. Add the eggs, one at a time, beating for 5 minutes after each egg. Pour into pie crust and refrigerate for 2 to 3 hours before serving. Garnish with whipped cream and grated chocolate, if desired.
Mix together	flour,	soda, baking powder,	nutmeg, cinnamon and pecans. In separate bowl, mix remaining ingredients. Mix all ingredients together. Bake at 350° for approximately 1 hour.
Cream the first 7 ingredients in large bowl. Mix well, then add flour and powdered sugar. Mix well again. Roll into balls. Place on cookie sheet. Flatten with fork dipped in sugar. Bake at 350° about 10 minutes.
Cut sausage in thirds. Brown in a 400° oven for 20 minutes. Cook chutney, plum preserves, garlic salt and vinegar until it boils, then simmer for 30 minutes. Add cooked sausage and serve.
Mix all ingredients together. Roll into balls and chill. Melt chocolate; dip balls. Put on waxed paper. Cool and chill. These can be frozen until needed.
Bring margarine and cocoa to a boil. Boil 1 minute on low. Remove from heat. Mix all other ingredients together and add to mixture. Place in unbaked deep-dish pie shell. Bake at 350° for 30 minutes.
Clean chitlings thoroughly. Wash several times in cool water, removing all gut and excess fat. Drain a few minutes. Place chitlings in pot and cover with water. Add all other ingredients. Bring to a gentle simmer. Cover and simmer for 4 hours or until tender. If a pressure cooker is available, cook for 2 hours.
Mix all ingredients together. Fry in hot fat until top is bubbly and underside is lightly brown. Turn over once.
Combine soup, milk, onion and green chilies in pan and bring to a slow boil. Tear tortillas in small pieces. Add to soup mixture. Add chicken or beef. Pour into casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. In large bowl, combine ground beef, bread, lemon juice, onion, egg, seasoned salt and pepper. Shape mixture into six small loaves. Place in a 9 x 13-inch baking dish and bake 15 minutes.
Sift together dry ingredients. Add other ingredients; mix well. Bake for 40 to 50 minutes at 350° in an oblong pan.
Mix the first seven ingredients and set aside. Saute hamburger; drain well and set aside.
Mix. Will form its own crust during baking. Bake at 400° for 35 to 40 minutes in 8-inch greased pan.
Simmer chicken in water, adding salts. When done, remove meat from bones in big pieces. Reserve 2 1/2 cups broth. To rest of broth, add water and boil and drain pasta. Place in baking dish. In skillet, heat 3 tablespoons butter. Add mushrooms, lemon juice and 1/2 teaspoon salt. Saute until tender. Toss over pasta. Refrigerate covered.
Cream together the oleo, brown sugar and flour. Set aside 1 cup. Mix together the egg, buttermilk, soda, salt and vanilla. Add to first mixture. Pour into a 9 x 13-inch pan and sprinkle top with the 1 cup saved mixture. Sprinkle with crushed Heath bars. Bake at 350° for 30 to 40 minutes.
Saute meat and onion seasoned with garlic, salt and pepper until clear. Soak juice with paper towels and add Spanish rice, chili beans and grated cheese. Line pan with chips and add ingredients. Top with cheese and crumbled chips and bake at 350° until bubbles.
Place 1/4 teaspoon red pepper, 1 clove garlic and 1 head of dill into each sterilized pint jar. (I use wide-mouth jars.) Cut off ends of beans and place vertically into jars. Boil vinegar, water and salt. Pour over beans and seal. Water bath for 10 minutes. Let them set for about 4 weeks before opening.
Cream together margarine, sugar, and eggs. Fold in sour cream and vanilla. Add dry ingredients and nuts.
Drain a little of the juice from the tomatoes. Mix cheese and tomatoes in double boiler; cook until melted. Serve with nachos or any Mexican-type chips.
Cut potatoes into 1/2-inch cubes. Heat margarine in a heavy skillet. Add onion and saute until golden. Add potatoes and toss over high heat about 2 minutes until potatoes are browned. Add water, salt and black pepper. Continue over high heat about 10 minutes, until liquid has evaporated and potatoes are tender. Pour cream over potatoes and boil 2 to 3 minutes longer, until cream has reduced into a smooth sauce. Sprinkle with parsley and serve immediately.
Combine cocoa with hot water, just enough to make a thick paste. Add white syrup; mix well. Store in refrigerator.
Chop cabbage into medium pieces and spread in bottom of greased 13 x 9 x 2-inch baking pan. Brown meat and onion; stir in rice, salt and pepper. In small saucepan, heat soup and water to boiling; pour over the cabbage and meat. Sprinkle with cheese. Cover the dish tightly with foil. Bake at 350° for 1 1/2 hours. Fluff lightly with fork before serving.
Cream shortening, adding sugar gradually. Add egg and beat well. Add sifted dry ingredients and extract. Fill cookie press. Form cookies on ungreased pan. Bake at 400° for 10 to 12 minutes.
In small bowl, stir together flour, parsley, salad dressing mix, margarine and paprika. Blend in water. Spread flour mixture over skinned chicken pieces. Place chicken in ungreased 15 x 10 x 1-inch baking pan. Bake in a 375° oven for 50 to 60 minutes. Do not turn.
Beat eggs until thick; add salad oil, sugar, zucchini and vanilla. Mix well. Sift dry ingredients and add to egg mixture. Mix and add nuts. Blend well. Pour into two (5 x 9-inch) greased and floured loaf pans. Bake at 350° for 1 hour.
Brown hamburger; drain. Mix taco seasoning according to package. Cut open the corn chips along the side of bag; crush chips in bag. Put meat, cheese, lettuce and tomatoes on top of crushed chips. May be topped with sour cream, if liked.
Preheat oven to 350°. In saucepan, melt butter; mix in sugar and Karo syrup until sugar dissolves. Stir in eggs. Mix well. Stir in pecans. Pour into pie shell and bake for 1 hour.
Preheat oven to 350°. Generously butter a 9-inch iron skillet. Melt 4 tablespoons unsalted butter over low heat. Stir in the brown sugar. Pour into skillet and distribute evenly across the bottom of the pan. Place rhubarb in pan and sprinkle with 2 tablespoons granulated sugar. Set aside.
In medium saucepan, slowly heat margarine until melted; remove from heat. Add flour, salt, pepper and Worcestershire. Stir until smooth. Add milk, small portion at a time. Bring to boil over medium heat, stirring continually. Reduce heat and simmer. Add 1/2 pound Cheddar cheese. Continue to stir and simmer until cheese is completely melted. Remove and cool. When cheese sauce has cooled, add alternately portions of oil and vinegar while stirring. To add zest, add garlic clove or 1 tablespoon horseradish. Chill. Shake before using. Makes 1 quart. Also use on open-faced sandwiches or baked potato as topping.
Cream sugar and Crisco. Add eggs, one at a time, beating after each one. Sift flour, baking powder and salt. Add to creamed mixture. Bake in tube pan at 325° for 1 hour and 40 minutes.
Wash, peel and cube the potatoes. Finely chop the onion. In a soup pot, heat the oil and saute the onion until clear. Add the potatoes; stir and add the bouillon. Season with salt and pepper; add 1 tablespoon chopped parsley. Cover; simmer for 20 minutes. Strain and puree the potatoes until smooth; return them to the bouillon and heat again. If the consistency is too thick, add a little bouillon or water. If too thin, let the mixture simmer.
Microwave chocolate and milk in large bowl on High 2 to 3 minutes until chocolate is almost melted. Remove. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in greased 8-inch square pan. Refrigerate until firm and cut into squares.
Grease and flour 9-inch tube pan. Cream butter and sugar, beat eggs one at a time. Add bananas, buttermilk and vanilla. Sift dry ingredients together and beat into banana mixture to blend. Bake at 350° for about 50 minutes.
Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Stir in cranberry sauce until melted. Stir in cold water. Pour 2 cups of gelatin mixture into 6 cup mold (sprayed with nonstick cooking spray). Refrigerate about 45 minutes until set but not firm. Refrigerate remaining gelatin about 30 minutes. Stir in 2 cups whipped topping with wire whisk until smooth. Pour over gelatin in mold. Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping.
Mix together well. Pour into a 2-quart casserole dish and bake at 350° until brown.
In large bowl, add egg whites, honey, oil and almond extract. Mix. Add flour, corn meal and baking powder. Divide into 2. Form each half into 12-inch roll. Line cookie sheet with parchment paper. Flatten each roll to 1/2-inch high. Bake at 350° for 35 to 40 minutes, or until top is firm to touch. Remove from oven. Let cool for 3 minutes. Use a serrated knife to cut diagonally 1/2-inch thick. Place on cookie sheet. Bake at 350° for 10 to 15 minutes, until golden brown.
Dump all together in large bowl. Stir until well blended. Pour into 13 x 9-inch pan lined with well oiled waxed paper. Bake 1 to 1 1/2 hours at 350° or until toothpick comes out clean. Turn onto rack. Remove paper.
Cream shortening and sugar. Add eggs. Sift flour, soda and spices. Add to creamed mixture. Add water, apples and nuts. Spread in large pan. Bake at 350° for 35 to 40 minutes. This keeps well wrapped in foil in the refrigerator for a month or more - two weeks in the cupboard. Serve with hard sauce, lemon sauce or just powdered sugar.
Bake chocolate cake according to box directions. Bake in 9 x 13-inch cake pan. Punch holes with a wooden spoon in cake. Pour 1 small sweetened condensed milk in holes, then follow with caramel topping. Spread on Cool Whip as icing. Crunch Heath bars and sprinkle over Cool Whip. Refrigerate.
Cream margarine, Crisco and sugar very well (preferably at room temperature). Add eggs 1 at a time, beating well after each. Sift flour and salt together. Add alternately with milk; add flavorings. Pour into greased and floured tube or Bundt pan. Place in cold oven. Set at 350° until light goes off; reduce heat to 300°. Continue cooking for 1 hour 15 minutes or until done. Cool in pan 10 to 15 minutes before removing.
Combine first 4 ingredients in a pan. Mix well. Cook until sugar dissolves. Cook without stirring until mixture reaches soft stage. Remove from heat; stir in vanilla. Beat with wooden spoon until it starts to thicken. Stir in pecans; work rapidly. Pour on wax paper and separate with fork.
Grease a 10-inch microwavable pie plate. Layer cottage cheese and Parmesan cheese in pie plate. Mix ground beef, 1/2 cup Mozzarella, oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, Bisquick, salt and pepper until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into pie plate. Sprinkle with paprika. Microwave uncovered on inverted plate on Medium-high (70%) rotating pie plate 1/4 turn every 6 minutes. (Total cooking time is 18 to 22 minutes.) Sprinkle with remaining cheese.
Cook eggs, sugar, butter, vinegar and Karo until thickened. Cool slightly. Roll eight ripe bananas in custard mixture and then roll in crushed peanuts. Place in dish. Pour any remaining custard over bananas in dish and sprinkle with crushed peanuts. Serves 8.
Day Before: Grease a 13 x 9-inch pan. Saute sausage and peppers. Drain fat. Stir in mustard. Arrange bread in pan. Top with sausage, then cheese. Lightly beat eggs in bowl. Beat in milk, Worcestershire sauce, pepper, nutmeg and salt. Pour over layers. Cover and refrigerate overnight.
Brown hamburger and onion after seasoning with salt (seasoned salt) and pepper. Add water, beef bouillon cubes and Worcestershire sauce. Bring to boil; add uncooked spaghetti noodles. Boil until liquid turns saucy, 20 to 30 minutes.
Combine hamburger, tomato juice, kidney beans, corn, tomato sauce, taco seasoning and diced onion into a 3-quart saucepan. Cook for 15 minutes, covered. Stir when necessary. Garnish with sour cream, shredded cheese and nacho chips.
Sift together first 4 ingredients; add remaining ingredients. Mix well. Fill greased pound size molds or baking powder can 2/3 full. Cover tightly and steam 1 1/2 hours. Makes two 1 pound loaves.
Combine squash and onions. Grease casserole with oleo. Cover with stuffing. Pour vegetable mixture and cover again with stuffing. Dot with oleo. Bake at 350° or 375° for 30 minutes.
Mix well. Bake at 350° for 1 hour in 9 x 13 pan sprayed with Pam.
Combine margarine, brown sugar and syrup in pan. Cook over low heat until mixture comes to a boil. Add water and again bring to a boil. Boil 1 to 2 minutes. Remove from heat and stir in vanilla.
Heat oil. Chop onions. Fry ham about 2 minutes over medium heat. Add onions and rice. Mix well and heat thoroughly. Add soya sauce to rice and mix well. Beat eggs and scramble in a different pan. Then add to rice. Serve while hot.
Boil 4 quarts water. Add salt to water. Add rice gradually and let cook about 20 minutes; tender, but firm. Drain and rinse. Chop spinach in blender or food processor. Make a thick puree; stir into rice. Add salt and pepper to taste. Add the melted butter. Press rice firmly into buttered ring mold. Cover with aluminum foil. Set mold in pan and pour boiling water around it. Bake 20 to 30 minutes until piping hot. Unmold on round platter and fill center with cooked, buttered carrots.
Cream shortening and sugar. Add eggs and milk to creamed mixture and mix well. In a separate bowl, combine dry ingredients with lemon peel. Slowly stir dry ingredients into creamed mixture and mix well. Pour batter into a greased and floured loaf pan and bake for approximately 30 minutes in a 350 oven, or until bread tests done.
Peel and slice apples. Put apples in a greased 8-inch square pan. Blend flour, oats, cinnamon, nutmeg and butter together until mixture is crumbly; spread over apples. Bake 35 minutes at 350° until topping is golden brown.
Cream butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt. Add to banana mixture alternately with buttermilk. Add nuts and mix well. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake in 325° oven for 1 1/4 hours or until done.
In a large mixer bowl combine cream cheese and peanut butter; beat with an electric mixer until combined. Add powdered sugar and milk; beat until combined. Fold in Cool Whip. Spoon into the pie shell. Cover and chill overnight. If in hurry, put in freezer for 15 minutes. If desired, drizzle each serving with chocolate syrup.
Mix together sugar, flour, baking soda, vanilla, eggs and fruit cocktail. Sprinkle 1/2 cup brown sugar and nuts on top. Bake for 40 minutes at 400°. While cake is baking, mix 1 cube margarine, 3/4 cup brown sugar, milk and vanilla in saucepan. Pour over top of cake while still hot.
Beat eggs lightly. Add sugar, cornstarch, salt and milk. Mix well. Add corn slowly, stir until mixture is smooth and soupy. Pour into baking dish, dot with butter all over top. Sprinkle with pepper. Bake at 400° for 45 minutes or until knife comes out clean.
Roll thawed bread out (you'll need flour) until it's pretty thin. Cook sausage and drain. Sprinkle sausage over bread and then add cheeses. Roll bread sideways. You'll have to cut bread in half, because it will be longer than cookie sheet that you have to grease. Squeeze the ends until closed. Bake at 350° for about 1/2 hour or until golden brown.
Makes 2 recipes for each gallon (without pineapple juice and ginger ale which is added at serving time).
Combine these ingredients and pour into pie crust. Bake at 400° for 30 to 40 minutes.
Sift flour, sugar, salt and baking powder together. Add milk; beat well. Melt butter in a deep baking dish. Pour in batter, then add fruit. Bake in moderate oven (about 350°) until browned.
Put all together in a baking dish, except cheese. Top with grated cheese. Cover and bake for 1 hour in moderate oven.
Combine all ingredients and pour into a greased pie plate. Bake at 325° for 30 to 40 minutes. Makes 6 servings.
In a 2-quart saucepan, mix sugar and cornstarch. With a wire whisk, gradually stir in milk and egg until well blended. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and continue boiling 1 minute. Remove saucepan from heat. Stir in vanilla extract. Spoon into 4 dessert bowls. Refrigerate to serve cold.
Mix salt and flour. Add water a little at a time. Knead 7 to 10 minutes until dough is smooth and putty-like. Roll out dough 1/4-inch thick and cut out shapes with cookie cutters. Bake at 325° on a cookie sheet until brown or let air dry for 48 hours on a window screen. Paint; spray with clear acrylic or brush with shellac. Remember to make a small hole in ornament with a toothpick before baking to hang with a ribbon.
Beat eggs thoroughly; add milk. Mix sugar and flour together; add to egg mixture, beating well. Add salt, dash of black pepper and melted margarine. Add cooked and drained corn. Pour in greased 2-quart casserole dish. Bake at 350° for 20 minutes and stir once; continue cooking until set and lightly browned, about 15 to 20 minutes more.
Mix all ingredients together. Put into a 9 x 13-inch buttered pan. Top with 2 cups of crushed corn flakes. Bake at 350° for 45 minutes to 1 hour.
Use for cakes and muffins. Mix all ingredients until mixture is smooth. Store covered in glass jar on pantry shelf. Brush onto cake and muffin pans.
Mix soup with water. Blend in mayonnaise and add other ingredients. Put in greased casserole and refrigerate overnight. Bake the next day at 350° for 20 minutes. Cover with French fried onions and return to oven for 10 minutes.
Rinse raisins in hot water and drain dry on a towel. Cream butter and sugar well, add eggs and beat well. Sift dry ingredients and add to creamed mixture. Add flavoring, raisins, coconut and nuts if desired. Fold in cornflakes and drop by spoonfuls on greased cookie sheets. Flatten slightly. Bake at 375° about 15 minutes.
Preheat oven to 350°. On a large cookie sheet, place piece of heavy-duty foil. Place steak on foil. Add potatoes, carrots, onion and peas on top of steak. Prepare soup mix as directed. Pour over steak and other ingredients. On this, sprinkle salt and pepper. Bring foil up over steak and vegetables and seal so liquid won't run out. Place in oven and bake 2 hours.
While rice is cooking, brown meat until crumbly. Drain; add onion and cook until soft. Remove from heat. Mix A.1., tomato sauce, rice, salt and pepper. Cut top from peppers. Remove seeds and fill peppers with meat and rice mixture. Place peppers in 10-inch skillet; add butter and water. Simmer 30 to 40 minutes.
Remove stems from mushrooms; chop stems finely. Brush caps with melted butter. Blend soft butter with garlic; add cheese and mix well. Stir in wine, soy sauce and the finely chopped stems to make a paste. Fill caps. Place on foil-lined cookie sheet. Broil 5 inches from heat for approximately 3 minutes.
Preheat oven to 350°. Rub fish lightly with oil and sprinkle inside and out with salt and pepper. Melt butter and saute onion, green pepper and scallions until onion is cooked. Stir in breadcrumbs, parsley and toasted almonds, seasoning with salt and pepper. Stuff the fish with mixture and tie with string. Place the fish on a length of aluminum foil and cover with alternating, slightly overlapping, slices of tomato, onion, orange and lime. Bring up edges of foil and secure it envelope style. Bake 30 minutes or until fish flakes easily with fork.