HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the egg, then add the salt and enough of the flour to make a very stiff dough. Knead on a floured board for 3 or 4 minutes. Then roll out in a thin sheet. Cover with a towel and let stand about 20 minutes. Then roll up as you would a jelly roll, cut into thin strips. Unroll and lay out to dry thoroughly. Store until needed.
In a mixing bowl, beat eggs, sugar, oil and pumpkin until light and fluffy. Stir in flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread in a 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Icing.
Preheat oven to 425°. Mix well (ingredients will be lumpy) approximately 25 strokes. Place in muffin tins, 1/2 full. Bake at 425° for approximately 12 to 15 minutes or until golden brown.
Mix potatoes, soup, sour cream, cheese, onions, salt and pepper. Pour into 9 x 13-inch pan sprayed with Pam. Top this mixture with corn flakes and melted oleo. Bake at 350° for 1 hour. Add cheese over top of corn flakes and let stay in oven long enough to melt the cheese.
Put zucchini, butter and seasonings in skillet. Cover; cook slowly 5 minutes. Uncover; cook, turning slices until barely tender, about 5 minutes more. Sprinkle with cheese; toss. Makes 4 servings.
Combine the currant jelly and prepared mustard in 4-cup glass measure cup. Microwave on High for about 3 minutes or until jelly melts. Beat well with rotary beater. Cut each frank crosswise into 6 pieces. Stir jelly mixture and continue cooking on High 4 to 5 minutes or until franks are hot. Serve in chafing dish with toothpicks.
Going to the outdoor theatre in Kernville. We sat on bleachers. It was wonderful; the cool night air, the bright stars, etc.
Place chicken in baking dish. Mix other ingredients and pour over chicken. Bake at 350° for one hour. Serves 4 to 6.
Mix first four ingredients together first, then add next five. Bake in Bundt pan at 350° until done. Let cool.
Slice round steak into serving sizes. Layer sliced steak, sliced onion and sliced steak to top of casserole. Add salt and pepper to each layer. Add about 1/2 cup water. Cover with foil and bake at 350° until tender.
Mix together. Slowly add milk, stirring to mix. Heat and stir until thickened, 1 to 2 minutes. Add butter and vanilla. Pour into jar and refrigerate. Reheat warm to serve. Serve over ice cream or cake.
Melt margarine. Pour into a big casserole dish; sprinkle in 1 cup uncooked rice. Lay cut up chicken on top. Mix soups and water together. Pour on top of chicken and rice. Cook, uncovered, at 350° for 1 1/2 hours.
Lightly brown the onions and celery in butter; then add the soups and cheese. Stir until all is mixed and melted. Add the broccoli and 1 cup rice and stir well. Line casserole (2 quart size) with the two remaining cups of rice. Then pour broccoli mixture in the middle. Heat for 20 minutes at 350° or until bubbling. This also freezes well for use at a later date.
Mix beef, onion, salt, milk, cracker crumbs, egg and ginger together and form into small balls and brown in 1 tablespoon shortening. Mix cornstarch, sugar and pineapple juice, vinegar and soy sauce. Cook until mixture boils. Pour over meatballs; add pineapple and green pepper. Heat and serve.
Mix all ingredients together. Add 1 teaspoon instant coffee to 1/4 cup of mixed ingredients and warm. Enjoy!
Remove core from whole head of cabbage with a sharp knife. Scald the cabbage in boiling water. Remove a few leaves at a time as they wilt. Cool before using.
Mix oatmeal, syrup and brown sugar. Melt butter and pour over oatmeal. Mix well. Add the 1/4 cup chunky peanut butter and vanilla. Mix well and pat into a greased 9 x 13-inch pan. Bake 12 minutes at 350°. Cool.
In large mixing bowl, dissolve Jell-O into the boiling water. Add crushed pineapple, strawberries, bananas and nuts. In a large dish, pour 1/2 of the mixture and place in refrigerator to congeal. When this is congealed, spread sour cream over top and add remaining 1/2 mixture. Congeal. Makes 8 cups.
Slice the kielbasa; brown in pan. Drain pineapple (reserving juice). Place juice in with the kielbasa. Cut pineapple chunks in half. Add sugar to first mixture; bring to a boil. Add cranberry sauce; mix well, then add cornstarch to thicken (you may need more cornstarch). Add vinegar to taste. Simmer for 15 to 20 minutes. Tastes better if made the day before.
In saucepan, combine soups, sour cream, cheese and milk. Heat over medium heat until cheese melts and sauce is smooth and creamy. Place noodles, chicken and peas in a 9 x 13-inch casserole. Pour sauce over noodles and mix lightly. Bake 45 minutes at 350°.
Wash cucumbers and slice pretty thin. Chop onions and bell peppers into cucumbers. Put 1/2 cup salt into this. Let stand for 3 hours. Drain off water after 3 hours. Combine vinegar, sugar and spices in large preserving kettle and bring to a boil. Add drained cucumbers and heat through. (Do not boil them.) Pack while hot into hot jars and seal at once.
In Dutch oven on stove, combine chicken broth and diced onion to boil. Add frozen noodles; cook on medium heat for 10 minutes. Add the cream of chicken soup; stir if needed. Add water to your consistency desired. Cook for 1 hour on low heat. Eat with mashed potatoes or over rice; garnish with parsley flakes.
Place pumpkin on large cookie sheet or in roaster. Bake 2 hours or more at 350°. Scoop out and freeze or can. If stringy, run through food mill.
Mix all ingredients except corn flakes. Pour into a 9x13 inch casserole dish and top with crushed corn flakes. Pour margarine over top. Bake uncovered at 300 degrees for 1 hour. A few dashes of tabasco sauce gives it some spice.
Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, milk, margarine and egg. Stir in chocolate chips and nuts. (Batter will be very thick.) Spread in prepared pan. Bake at 350° for 20 to 30 minutes.
Mix first 4 ingredients and let stand. Add remaining ingredients. Bake at 350° about 35 minutes in a 9 x 13-inch cake pan.
Mix first 4 ingredients together. Bake at 350° for 30 minutes. Cover with fried onions and bake for 5 minutes longer.
Preheat oven to 400°. In broiler pan, place 1/2 the butter on bottom and add 1/2 of the Worcestershire sauce and 1/2 the A.1. sauce. Sprinkle 1/2 the garlic powder and place steak in the center of the pan. Slice potatoes around the steak. Pour the other half of the remaining ingredients over steak and potatoes. Cover with aluminum foil; bake for 1 hour and 15 minutes.
Place half of the onion in bottom of roast. Rub the roast with the soup mix. Place roast in pot and top with remaining onion. Cover and cook on low heat for at least 12 hours. You may add carrots or potatoes to bottom of roast if desired so they will absorb the juices.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients and simmer 30 minutes, stirring occasionally. Cook noodles in large amount of boiling water until tender; drain and rinse. Add remaining ingredients, except Mozzarella cheese, and beat until well mixed. Layer half the noodles in 13 x 9 x 2-inch baking dish; spread with half Ricotta filling. Add half the Mozzarella cheese and half the meat sauce. Repeat. Bake at 370° about 30 minutes (or assemble early and refrigerate, then bake 45 minutes). Let stand 10 minutes before serving.
Mix in large bowl cake mix, pudding mix and 7-Up; beat, then add eggs and Wesson oil. Beat until smooth and creamy. Bake at 325° for 22 or 30 minutes.
Mix and pat in a 9 x 13-inch pan. Do not bake yet.
In blender, place cottage cheese and 1/2 cup berries. Blend until smooth. Make jello according to package. Pour half the jello in a small pan. Arrange strawberries in jello and refrigerate in freezer until jello sets. To the cheese in the blender, add the rest of the jello and the sweetener. Blend. When the jello in the pan has set, spoon the cheese mixture over and smooth. Refrigerate until set.
Combine ingredients, place in buttered baking dish. Bake at 325° for one hour.
Bring oleo to room temperature. Add all ingredients. Roll out in small balls on cookie sheet. Bake at 350° for 10 to 12 minutes. Cool. Roll in powdered sugar.
Premeasure soda and peanuts; set aside for use. Mix sugar, syrup and water together in saucepan. Stir and cook continuously until mixture threads, or reaches hard crack on a candy thermometer. Add peanuts 1/2 cup at a time; stir 20 to 30 seconds. Add next portion of peanuts. Cook slowly until mixture turns light brown and peanuts smell done. Do not overcook. Remove from heat; add vanilla and butter. Stir. Add salt and soda. Stir quickly and thoroughly. Mixture will foam. Pour onto a cookie sheet and don't touch for 30 minutes. Use hot pads whenever necessary.
Break bread into pieces and put into dish; sprinkle the cheese, sausage and dry mustard over bread. Mix the eggs and milk and pour over mixture. Cover. Refrigerate overnight.
Cook sausage and drain. Melt cheese in a saucepan with tomato sauce. Add cooked sausage to melted cheese and mix. Spoon mixture onto rye bread. Bake on a cookie sheet for 5 to 7 minutes at 350°.
Bring sugar, vinegar and water to a boil. Let cool. Add onion, tomato, bell pepper, little sugar and kraut.
Mix flour and 2 tablespoons sugar; cut in margarine. Press into a 9 x 6-inch pan; bake in hot (400°) oven until golden brown, about 25 minutes. Make pudding as directed on package. When cool, but not set, spread on crust. Heat cherries. Add sugar mixed with cornstarch; stir constantly until thickened. Cool slightly; spread on top of pudding. Top with whipped cream. Serves 8.
Saute sweet onions in oleo until tender. Arrange in pastry shell. Beat eggs slightly, add cream, salt and pepper. Pour over onions. Bake at 425° for 18 to 20 minutes, or until knife comes out clean and pie is well-browned. Makes 4 to 6 servings.
Saute green pepper and onion in butter. Slice top off bread long ways. Take out middle and make crumbs. Cook sausage; drain. Mix sausage and next 4 ingredients real good. Put 1/2 cheese in bottom of bread, then sausage mixture, topping with rest of cheese. Put top back on bread; wrap in foil. Bake 30 minutes in 315° oven.
To prepare: Cook broccoli according to package directions, reducing cooking time by 3 minutes; drain and spread evenly in two greased 1-1/2 quart casserole dishes. In a large skillet, add flour slowly to butter, stirring constantly until mixture is smooth. Add remaining ingredients except bread crumbs, stirring constantly until smooth. Pour mixture over broccoli, sprinkle bread crumbs over top and bake at 350 degrees for 25 minutes or until sauce is bubbly and crumbs are browned.
Cook your vegetable in saucepan on slow boil until tender. Drain and place in casserole dish. Dot with butter or margarine. Place sandwich cheese over top of vegetable to cover. Place in oven at 350° for 20 to 25 minutes or until cheese is melted.
Pour boiling water over the raisins. Cover 5 minutes, then drain. Cook the pudding and milk until thick; cool. Add the Cool Whip, raisins and lemon juice. Pour into baked pie shell. Top with Cool Whip to serve.
Sprinkle yeast over warm water. Mix milk, sugar, salt, eggs, half of flour and yeast in a bowl. Add shortening and beat on high for 5 minutes. Add remaining flour and stir with a spoon until mixed. Put dough into a greased bowl and place in the refrigerator overnight.
Heat oven to 350°. Heat 1/2 cup chocolate chips and butter until melted. Mix baking mix, sugar, vanilla and eggs. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chips. Bake until brown. Cool and cut into bars.
Heat water and margarine to a boil. Turn heat down. Stir in flour while it is still boiling. Stir until mixed. Remove from heat and add eggs one at a time. Beat until smooth, will be sticky. Using a knife evenly spread mixture into a 10 x 15-inch pan. Bake at 400° for 25 to 30 minutes. Let cool. Press down air bubbles in center, leaving "crust" around edge.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight. Drain and place in a saucepan. Cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions, green peppers and celery in melted butter for about 15 minutes. Combine vegetables and bread crumbs. Add eggs, pimiento and seasonings. Blend well. Place in greased baking dish. Bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.
Preheat oven to 400°. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder with flour; add 1 cup at a time, mixing after each addition. The dough will be very stiff; blend last. Preheat oven to 350°. In a large mixing bowl, mix all ingredients. Turn mixture on counter or cutting board and knead by hand for 5 minutes or until smooth. Roll on floured surface and cut with favorite cutters. Remove and cool. Make faces with markers or paint with acrylic paints. Store in a cool dry place.
Warm cocoa and sugar in saucepan until it feels like warm sand. Cut in butter. Add milk and bring to boil; cook about 3 to 5 minutes. Will keep in fridge for about 3 weeks.
Heat oven to 350°. Grease and flour Bundt pan. Blend dry ingredients in bowl, add shortening, water and applesauce. Beat 2 minutes on medium speed over 300 strokes by hand. Add 2 eggs, beat 2 more minutes. Stir in nuts and add raisins. Pour into pan. Bake until done, about 1 hour. Cool and frost with favorite maple frosting if desired.
Put stew meat, potatoes, onion, celery and carrots in a large pan with lid or Dutch oven. Mix salt, sugar, tapioca, tomato juice and beef bouillon. Pour this mixture over stew and bake covered for 4 hours at 250°.
Brown meat with onion. Add tomatoes, beans and corn. Simmer for 15 to 20 minutes. Salt and pepper to taste.
Combine ingredients in boiler. Cook on low heat. Stir constantly until thick. Pour into baked pie shell. Add Meringue to pie.
Set oven to 350°. Grease loaf pan and assemble ingredients. Mix shortening, sugar and bananas. Add egg and beat well. Combine dry ingredients to banana mixture. Add vanilla and buttermilk. Turn batter into loaf pan and bake 1 hour.
Place biscuits in a 10 inch round baking pan. Put tomatoes in a bowl, add sugar and stir well. Pour tomatoes and sugar mixture over biscuits. Bake in oven at 400 degrees for 20-25 minutes.
Mix ingredients together. Over a low flame, stir until mixture thickens and leaves the bottom of pan. Cool slightly. Roll into small balls, then roll in chocolate confetti. Put into individual candy paper cups.
REMOVE PAPER FROM CAN. Cover can completely with water in charge saucepan. Boil gently for 3 hours, always keeping can covered with water. Cool can and open; the milk turns into caramel. Unwrap crackers from inner paper and spread caramel between each layer of crackers. There should be 3 blocks of crackers as they come from box. Refrigerate after rewrapping. Slice and serve.
Brown hamburger, onion and green pepper. Add paprika, pepper, salt, tomato soup and mushroom soup. Cook 15 minutes. Add cheese and cook 15 minutes. Add mushrooms and spaghetti. Makes a lot.
Cover with crushed Ritz crackers after mixing all ingredients together. Place in casserole dish. Spoon 1/2 stick melted butter over top. Bake at 350° for 30 minutes, uncovered.
Mix together, then place in pie shell and bake at 400° for 10 minutes, then at 350° for 1/2 hour.
Mix cream cheese with a mixer until smooth. Drain the liquid from the salsa but reserve. Add the salsa to the cream cheese and mix. If consistency is not right, add some of the remaining liquid. Mound the mixture on a serving plate. Top with lettuce, tomato, cheese and olives. Serve with taco chips.
Mix hamburger meat with flour, salt and pepper. Brown in fat, stirring as needed. Drain off fat. Add water and carrots. Cover and simmer for 10 minutes. Add other vegetables and simmer until crisp-tender, about 10 minutes. Add tomato juice; heat through and serve. Makes 6 servings of 1 1/2 cups each.
Boil for 1 minute the first 5 ingredients. Mix beans, onion and pimento in dish. Pour liquid over beans. Refrigerate several hours.
Put thinly sliced cucumber, onion and pepper in bowl. Heat vinegar, sugar and salt to boiling point and cool. Add celery and mustard seed to vinegar while lukewarm. Pour over the cucumbers, peppers and onions. Mix well. Keep in refrigerator for 6 days, mixing well every day. Keep in refrigerator.
Sift flour. Add baking powder, soda and salt. Cream margarine. Add sugar and well beaten eggs. Combine dry ingredients. Blend well. Shape in a 3 inch roll. Wrap in wax paper; chill one hour. Cut the roll into thin slices. Place on ungreased cookie sheet. Bake in a hot 350° oven for 5 to 8 minutes. Makes 6 dozen.
Combine first 3 ingredients. Stir with wire whisk to remove lumps. Add oil and next 3 ingredients. Stir in chocolate morsels. Bake in greased and floured 12-cup Bundt pan at 350° for 1 hour or until wooden pick comes out clean. Cool 10 minutes on wire rack. Remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.
Bake at 375° until bubbly, then put one can of French fried onion rings on top. Place back in oven until rings are brown.
Preheat oven to 450°. Scrub potatoes well; cut lengthwise into 6 wedges and dry on paper towel. In a large bowl, toss potato spears with olive oil until well covered. Spread potatoes on a baking sheet; dust with paprika and bake for 20 to 30 minutes or until fork-tender. Scrumptious eating; so good 2 people can eat in no time.
Melt butter in an 8-inch square baking dish; stir in sugar. Sprinkle cherries over butter and sugar. Dip pear slices in juice to prevent darkening. Arrange pear slices in rows over cherries; set aside.
In a large skillet over medium heat, saute onion, celery and broccoli in butter or margarine for 3 to 5 minutes. Stir in soup, milk and cheese spread until smooth. Pour rice in a greased casserole dish and pour cheese mixture over rice but do not stir. Bake uncovered at 325° for 25 to 30 minutes until hot and bubbly.
Combine flour, cream of tartar and baking soda. In separate bowl, blend powdered sugar, shortening, egg, vanilla and nuts. Blend with flour mixture. Drop on cookie sheet and press with fork (like peanut butter cookies). Bake at 375° for 5 to 7 minutes until set. Do not brown. Dust with powdered sugar when cooled.
Blend cream cheese into mashed potatoes. Add egg, onion, salt and pepper. Bake in 1-quart casserole at 350° for 45 minutes.
Combine onion, broccoli, eggs, margarine, cottage cheese and salt in bowl; mix well. Stir in muffin mix just until moistened. Pour into 9 x 13-inch baking dish, well-greased. Bake at 400° for 20 minutes or until golden brown (check to make sure the bread is done). May take longer than 20 minutes. Cool; turn from pan and slice.
Layer in order ingredients, breaking up lumps in cake mix. Bake at 350° for approximately 1 hour or until browned.
Core out each apple, trying not to cut through bottom, and peel just around top (around 1/2-inch). Add to each apple a teaspoon of butter, a teaspoon of brown sugar and a shake each of nutmeg and cinnamon. Bake at 350° for about 1/2 hour (maybe more, until soft). Serve in bowls.
Mix meat with salt, pepper and water. Form into barrel shaped rolls. Dip into egg which has been beaten with the 1 tablespoon milk. Roll in bread crumbs. Heat shortening in heavy skillet and brown rolls on all sides. Rub tomatoes through sieve and pour over rolls. Add onion; cover and simmer 20 to 25 minutes, turning occasionally. Serve hot with the tomato sauce poured over the rolls. Makes 5 servings.
Put turkey into deep pot with a lid. Mix together cream of mushroom soup and chicken soup; spread over chicken parts. Cover; cook at 350° for 1 to 1 1/2 hours, depending on amount of turkey. Maybe 2 hours. Serve hot.
Mix all ingredients and bake in unbaked pastry shell 45 minutes at 350°.
Place cloves, cinnamon and lemon juice in water. Boil for 15 minutes. Add tea bags and brew for 15 minutes. Sweeten to taste. Add pineapple juice and orange juice. When serving, heat just to boil. Add ginger ale. Serve immediately.
Mix as biscuit dough. Roll out on floured board and cut with small cutter. Bake on greased cookie sheet at 350°.
Stir all ingredients together until smooth. Drop heaping tablespoons onto greased pan. Bake in 450° oven until brown, 10 to 15 minutes.
Heat oven to 375°. Mix margarine, sugar and egg. Stir in milk and vanilla. Blend dry ingredients together; stir in. Mix in dates and nuts. Drop dough by teaspoon into cornflakes. Roll gently so dough is completely covered in cornflakes. Place about 2 inches apart on greased baking sheet. Top with a piece of cherry. Bake 10 to 12 minutes or until no imprint remains when touched. Yields 3 dozen.
Mix flour and confectioners sugar well by hand. Add the butter and use pastry blender or fork and mix until mixture resembles cornmeal. Chill 30 minutes, then turn into 9-inch tart or pie pan, pressing firmly. Bake in preheated 450° oven for 10 to 12 minutes or until lightly golden. Cool.
Cut steak into serving size pieces and place in a greased 9 x 13-inch pan. Mix remaining ingredients and pour over meat. Cover well with aluminum foil. Bake at 300° for 3 hours. Stir once or twice during the last hour. Serve with noodles. Serves 4 to 6.
Sift dry ingredients together. Cream shortening with sugar. Add eggs and vanilla. Mix well; combine with dry ingredients. Roll out on floured surface. Roll to 1/8. Cut with cookie cutter. Sprinkle with sugar (colored if desired). Bake approximately 8 minutes at 425°. Do not overbake.
Fully cook roast and tear into small pieces, removing fat and bone. Place in large skillet. Add garlic salt, vinegar, ketchup and hot sauce. Place on stove and simmer about 15 minutes. Serve on hamburger buns. Freezes well for later use.
Mix together well. Roll out on floured board. Knead 10 times. Roll out and cut with biscuit cutter. Bake on greased cookie sheet at 450° for 20 minutes. Makes about 26 biscuits.
Melt morsels and butter in medium heavy saucepan over lowest possible heat, stirring constantly, until smooth. Stir in crumbs and walnuts. Reserve 2 cups crumb mixture for topping. Press remaining mixture into ungreased 15 x 10-inch jelly roll pan. Bake in a 350° oven for 12 minutes.
Remove core from cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid. Combine in a bowl the hamburger, onion, rice, salt and pepper. Shape into medium-sized balls. Place in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage mix with sauerkraut and sliced onion. Place a layer of shredded cabbage sauerkraut in the bottom of large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage sauerkraut. Combine tomato paste, liquid reserved from cabbage and sugar. Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Cover. Bring to a boil and lower flame to simmer for 1 1/2 hours or until well done.
Combine water and dip mix in a small bowl; stir well and set aside. Combine cheese, chilies and pimiento; stir well. Add mayonnaise, butter, red pepper and dip mix; stir well. Chill and shape into a ball; sprinkle with additional red pepper. Serve with tortilla chips. Yield: 4 cups.
In a 1 1/2-quart saucepan combine soup and salsa. Heat through over low heat, stirring often. Pour over chips. Top with tomato, green onions, olives and peppers.
Break spaghetti into boiling chicken broth and cook until tender. Add onions and celery and cook with spaghetti the last minutes to soften. Mix remaining ingredients and add to spaghetti. Bake at 350° for 40 to 45 minutes, covered. For a topping use some cheese.
Mix last 6 ingredients until sugar is completely dissolved. Pour over bean mixture. Mix thoroughly. Drain before serving.
Fry enough sausage to cover bottom of baking dish. Drain grease off of sausage. Mix all other ingredients together and pour over the sausage. Bake for 1 hour at 375°.
Mix the bean dip, sour cream, mayonnaise and seasoning mix together. Mix the remaining ingredients together and spread over bean mix. Layer as listed on a platter. Serve with tortillas.