HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour 2 standard loaf pans. Sift together flour and baking soda. In a large bowl, lightly beat egg whites. Mix in oil and rind, using your hands. Stir in brown sugar and flour mixture until just blended. Fold in strawberries and nuts. Do not overblend or bread will be tough.
Mix all ingredients. Drop by spoonfuls onto baking sheet. Bake at 375° for 10 minutes, or until done.
Mix together in a bowl. Do not use a mixer. When well mixed, drop by teaspoon on an ungreased cookie sheet and bake at 350° until golden brown, about 8 to 9 minutes.
Sift flour, salt, sugar and baking powder. Cut in shortening until mixture is the size of a pea. In a separate bowl, combine egg, water and vinegar. Sprinkle with 4 tablespoons water over flour mixture. Mix lightly with a fork. Add remaining egg mixture. Mix only until pastry holds together. Gather dough together and press into a ball. Wrap in wax paper. Chill 15 minutes. Roll out on floured pastry cloth. Makes two to three 9-inch crusts.
Brown beef and onion; drain fat. Add rest of ingredients and simmer for 30 to 60 minutes. Serve with oyster crackers. Makes approximately 7 cups.
Brown chopped onion in butter. Add garlic powder. Add flour; stir in milk, tomatoes, salmon, corn and dill. Bring to boil; add shredded Mozzarella cheese.
Cube and cook potatoes in 1 inch boiling water; drain. Combine the rest of the ingredients; toss with potatoes. Spoon into doubled layer of aluminum foil. Wrap tightly. Let stand at room temperature for 1 hour. Place on grill with medium coals. Cook for 30 minutes.
Position the racks in the top and lower third of the oven and preheat to 350°. In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon and mace. In another large bowl, combine the butter and sugar and with a hand held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the side of the bowl down with a rubber spatula.) Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at a time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla. Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins and pecans with a rubber spatula. Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
Drain onions. Heat margarine in skillet. Add mushrooms and cook until lightly browned. Remove from heat. With slotted spoon, remove mushrooms and set aside. Heat soup and add milk gradually until soup is creamy. Arrange half of onions and half of mushrooms in a lightly greased 1 1/2-quart casserole. Cover with half of mushroom soup and 3 slices cheese. Repeat. Sprinkle top with paprika. Bake at 350° for about 20 minutes or until cheese is melted and casserole is bubbly. Makes 6 to 8 servings.
Brown meat. Drain off fat. Add onion and green pepper and cook until tender. Stir in next 6 ingredients. Cover and simmer 20 minutes. Top with grated cheese.
Blend together cream cheese, butter, sugar and vanilla. Add eggs, one at a time, beating well after each one. Sift dry ingredients together using only 2 cups of flour. Blend with sugar mixture. Mix remaining flour with cherries and nuts and fold into batter. Bake for 1 hour at 325°. Cool 5 minutes and remove from pan. Pour glaze over cake.
Combine all ingredients except potato chips and cheese. Toss ingredients gently. Spoon into casserole. Bake at 375° for 20 minutes. Sprinkle potato chips and cheese on top. Bake an additional 10 minutes.
Boil water in a Dutch oven or large saucepan. Heat all ingredients to boiling. Cover and simmer about 5 minutes until vegetables are tender-crisp, stirring occasionally.
Combine potatoes, margarine, salt, cheese, onion, sour cream, black pepper and cream of chicken soup. Place in greased 2-quart casserole. Bake at 350° for 45 minutes. Place onion rings on top of potatoes. Bake an additional 15 minutes.
Preheat oven to 375°. Soften cream cheese. Wipe mushrooms with wet towel or cloth to cleanse. Remove stems and chop. Blend cream cheese, salt, garlic, onion, soy sauce, half of the bacon and mushroom stems until creamy. Stuff mushroom caps with mixture and place in shallow pan. Bake 8 to 10 minutes. Remove from oven and sprinkle with remaining bacon and parsley. Serve immediately.
Soften cream cheese. Rinse and drain shrimp. Break up with a fork. Mix with onion, horseradish and Worcestershire sauce. Make into a ball. Chill.
In a large saucepan, cook potatoes in boiling water until done. Drain and place in a greased 2 1/2-quart baking dish. In a saucepan, melt butter. Add flour, salt and pepper. Stir to form a smooth paste. Gradually add milk, stirring constantly. Bring to a boil. Boil and stir for 1 minute. Add cheese. Stir just until melted. Pour over potatoes. Cover and bake at 350° for 45 to 50 minutes or until bubbly. Sprinkle with parsley.
In a mixing bowl, combine cake mix, fruit cocktail and eggs. Mix for 2 minutes or until all the ingredients are blended well.
Saute mushrooms and chopped pepper 5 minutes in 2 tablespoons butter. Melt 3 tablespoons butter and blend in flour and add chicken stock slowly. When thick and smooth, stir in chicken, salt and pepper. Beat egg yolks and add mixture gradually, then combine and serve hot.
Place torn bread into a greased 13 x 9 x 2-inch pan. Brown sausage or bacon and drain. Spoon sausage or bacon over bread. Sprinkle Cheddar cheese over sausage. In a separate bowl, beat eggs. Add milk, dry mustard, salt and dash of pepper to eggs. Mix well. Pour over ingredients in the pan. Bake in preheated oven at 350° for 35 to 40 minutes.
Combine water, sugar, lemon peel and lemon juice in slow cooker. Cover and heat on low heat for 4 to 6 hours.
Put prepared vegetables through a food chopper and squeeze through a cloth until dry. Add chopped eggs, salad dressing and salt.
Saute onions and celery until tender. Put in large bowl. Cook and drain meat; add to first mixture. Saute 1 can bean sprouts in own juice; add to mixture. Chop eggs very fine; add to rest. Sprinkle with soy sauce, salt and pepper. Put small amount of mixture on wrapper and roll, sealing with water and cornstarch mixture. Deep fry until of brownness desired. Makes 40 to 50 small egg rolls or 20 to 25 large.
Mix together graham crackers, 1/2 cup sugar and oleo. Pat gently in a 9 x 13-inch pan. Mix the cream cheese, 1/2 cup sugar and egg. Put on top of crust. Bake for 40 minutes at 275°. Top with pie filling, then Cool Whip.
Rub salad bowl with 1 cut clove of garlic. Make French dressing in salad bowl. Add lettuce, broken in pieces. Arrange vegetables and sliced egg over lettuce. Season with salt and pepper.
Mix all ingredients, except chicken, together. Roll chicken in mixture. Then bake in casserole (covered) for 1 hour at 350°. Serve over rice.
Start in cold oven. Cream butter until soft. Add sugar gradually and beat well. Add eggs, one at a time, beating after each. Add whipping cream and flour alternately, beating well after each. Add flavorings. Bake at 325° for 1 1/2 hours.
Drain juice from berries and save juice. Dissolve Jell-O in hot water. Add berry juice, mayonnaise and salt. Blend with rotary beater. Chill 15 to 20 minutes. Fold in strawberries, pineapple and nuts. Pour into mold and chill.
Cream oleo and shortening. Add sugar and beat smoothly. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture, alternating with buttermilk. Add vanilla and coconut. Fold in egg whites. Pour batter in 3 greased and floured pans. Bake at 350° for 25 minutes. Cool and frost with Italian Cream Frosting.
In a 1 1/2-quart bowl, microwave cream cheese, uncovered, on High for 1 minute; stir in sour cream, milk, mayonnaise and Worcestershire sauce. Add kolbassi, half of the onions and Parmesan cheese; stir. Cook, uncovered, on High for 2 to 4 minutes. Sprinkle with remaining onion.
Boil ingredients slowly until fudge forms a soft ball in cup of cold water. Let cool and stir until fudge loses its gloss. Drop by spoonfuls on waxed paper.
Combine peanuts, sugar and water. Cook over medium heat, stirring constantly, about 15 minutes until sugar crystallizes on peanuts. Spread onto baking sheet coated with Pam. Sprinkle with salt (optional). Bake at 300° for 30 minutes. Turn peanuts after 15 minutes.
Combine pancake mix, salt and water. Beat for 2 minutes. Dip chicken in batter; drain. Cook chicken in hot oil (350°) until tender, about 10 minutes on each side.
Beat egg whites with salt until stiff.	Gradually beat in sugar, sprinkling a little at a time over the surface of egg white. Add vanilla. Pile lightly on top of the pie (thoroughly cover). Seal the edge. Bake at 325° for 15 to 20 minutes.
Beat first 3 ingredients; add milk and margarine. Add dry ingredients. Bake at 350° for 12 to 20 minutes in a 15 x 20-inch greased pan. While hot out of the oven, spread with peanut butter. Refrigerate. Melt 2 (8 ounce) Hershey chocolate bars and spread on top of peanut butter.
Mix and cook first 4 ingredients to harder than soft ball stage. Remove from stove and add peanut butter and marshmallow cream. Dissolve thoroughly in candy. Pour immediately in pan.
Heat and drain vegetables. Add butter. Start with layer of crackers, then vegetables, then cheese. Keep layering each until all are used. Top with crumbled Ritz crackers. Heat until bubbly.
Bring everything but he carrots to a boil. Pour over carrots. Marinate overnight in a glass container in the refrigerator. Will keep several weeks in the refrigerator.
Mix beer, salt, egg and Bisquick (enough to make batter thick). Dip fish in batter. Fry in 1/2-inch hot oil until golden brown, turning once.
Generously grease a 5-cup ovenproof ring mold. Set aside. In a mixing bowl, drain and flake salmon. Add bread crumbs, eggs, celery, green pepper, onion and lemon juice. Separate crescent rolls in triangles. Arrange triangles in ring mold, alternating points and wide ends of triangles so dough drapes over center and outer edges. Pat the dough lightly to line the mold. Pack the salmon mixture into the dough lined mold. Turn the ends of dough over the salmon to cover. Press to seal.
Chop onions, lettuce and tomatoes. Toss with grated cheese, French dressing and hot sauce to taste. Crunch and add Doritos chips. Brown and drain ground beef. Add salt and drained kidney beans. Simmer 10 minutes, then add to cold salad. Decorate with chips, tomato slices and avocado slices, if desired. Serve pronto!
Make roux in a heavy saucepan by stirring together the flour and cooking oil until smooth. Cook over medium high heat for 5 minutes stirring constantly. Reduce heat to medium, cook and stir constantly about 15 minutes more, or until roux is dark reddish brown. Cool. In a 3-1/2, 4 or 5 quart crock pot place the water and stir in roux. To the water and roux mixture add the smoked sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, pepper, and red pepper, also corn, tomatoes, and green beans, if desired. Mix all together. Cover and cook on low heat for 6 to 7 hours, or on high heat for 3 to 3-1/2 hours.
Spread 1/2 bread cubes in baking dish, 8 x 12-inch (oiled or Pam). Mix shrimp, mayonnaise, onion, pepper, celery and soup (salt and pepper). Spread over bread cubes. Put remaining bread on top. Blend milk and eggs. Pour over casserole. Refrigerate overnight. Bring to room temperature. Top with cheese. Bake at 350° for 1 hour (maybe a little longer).
Heat oven to 375°. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake for 8 to 9 minutes for a chewy cookie. Remove to wire rack.
In large bowl mix macaroni, chicken, cucumber, radishes and Cheddar cheese. Blend in the mayonnaise with Italian salad dressing; salt and pepper to taste. Just before serving, toss in half can French-fried onions and sprinkle remainder on top of salad.
Heat oven to 350°. Grease an 8-inch square pan. In a small saucepan combine soup and margarine. Heat over low heat until butter melts. Remove from heat and stir in milk. In a large bowl combine flour, meal, sugar and baking powder. Add soup mixture, egg, corn and cheese. Stir until batter is just combined. Do not over mix. Scoop batter into prepared pan and bake 30 to 35 minutes. I usually use an iron skillet instead of a pan.
Place chicken in large Dutch oven, crock-pot or stew pot; fill pot 3/4 full with water. Add all other ingredients, except okra. Simmer for 3 hours. Add okra; cook 1/2 hour longer. Remove bones from chicken; replace meat in soup. Serves 6.
Mix milk and pudding together. Add sour cream and half of Cool Whip. Mix well. Add bananas and wafers. Mix by hand. Top with remaining Cool Whip.
Heat milk over medium heat until hot. Beat eggs and add cold milk. Stir into hot milk. Mix sugar and corn starch together in small bowl. Stir into milk. Continue stirring over medium heat. Add vanilla and butter. Slice bananas. Line the bowl with vanilla cookies. For soft cookies add hot pudding over mixture. For crisp cookies, cool pudding before adding.
Take a slice of beef liver. Cut into finger strips; salt and pepper, then roll in powdered milk and flour. Fry in bacon grease or Crisco. Delicious if you like liver.
Mix egg yolks with a little milk. Mix all ingredients, except vanilla, in saucepan. Cook until oleo melts and mixture is thick. Add vanilla. Beat with mixer until creamy. Beat egg whites. Pour filling in cool pie shells. Top with beaten egg whites. Brown in oven.
Melt margarine; add eggs. Beat for 1 minute at medium speed. Add remaining ingredients	and beat for a few minutes. Pour into pie shell.	Bake at 325° for 45 minutes.	Yields 6 to 8 servings.
Mix all ingredients (except pecans) together. Line unbaked pie crust with whole pecans. Pour mixture over pecans. Bake at 350° until brown.
Beat yolks and salt. Add enough flour to make a firm dough. Roll out and cut to desired size. Drop into boiling broth. Cook until tender. Can use the egg whites for an angel food cake.
Brown veal and add the onion, broth and seasoning, water, tomato sauce, thyme, rosemary and allspice. Simmer, covered, for 1 1/2 hours. Add the remaining ingredients. Cook until veggies are tender.
Cook noodles until done; drain. Place in layers in a greased baking dish: noodles, peas, carrots, onions and tuna. Sprinkle seasoning over each layer. Drizzle margarine over top and bake 20 minutes in a 325° oven.
Break lettuce in bottom of 8 x 12-inch dish. Layer with celery, green peas, pepper and onion. Fry bacon until crisp; crumble between paper towels. Stir sugar into mayonnaise; spread over top of vegetables. Sprinkle crumbled bacon and cheese over top. Best if prepared a day ahead of serving and refrigerated.
Creme butter and sugars; add eggs and vanilla. Beat. Add dry ingredients until blended. Stir in remaining ingredients. Bake at 350° for 10 to 12 minutes.
Combine beans; divide into four equal batches, about 3 3/4 cups each. To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add spices and water. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield: One batch makes 14 servings (3 1/2-quarts).
Mix all ingredients. Place in 9 x 13-inch baking dish at 350° until done.
Blend honey and Scotch (this takes a little time to incorporate the Scotch into the honey). Whip cream until stiff. Fold honey mixture into cream. Spoon into parfait glasses and freeze overnight. Prior to serving, top with grated chocolate, almonds, and a cherry. If desired you may purchase chocolate dessert cups from a gourmet food shop and spoon the mixture into cups prior to serving. This needs to made 24 hours in advance. This does keep well in freezer.
Beat egg whites stiff. Preheat oven to 350°. Add sugar slowly to beaten egg whites. Fold in chocolate chips and chopped nuts. Drop on cookie sheets. Place cookies in oven and turn oven off. Take out next morning.
Combine first 3 ingredients and press in jelly roll pan. Bake 15 minutes at 350°. Make a filling with 1 cup powdered sugar, cream cheese and Cool whip. Spread over cooled crust. Place fruit over filling and top with glaze. Chill.
Mix all ingredients in a casserole dish and top with cheese. Cook at 350° until bubbly.
Brown hamburger and onions with seasoning; drain. Add mushroom soup, potatoes, sour cream and water. Simmer until potatoes are done. Serves about 4 to 6.
Mix all ingredients together. Pour into 9 x 13 x 2-inch pan and bake 45 to 60 minutes in 350° to 400° oven.
Mix chicken, grated cheese and onions. Spoon mixture into flour tortilla and roll tightly. Lay seam side down in 9 x 13-inch baking dish. Mix remaining ingredients and pour over tortilla. Sprinkle with grated cheese. Bake at 325° for 30 minutes.
Combine first 5 ingredients; bring to a boil, stirring frequently. Reduce heat; simmer 10 minutes, stirring occasionally. Mix 2 slightly beaten eggs and 1 teaspoon nutmeg in a 1-quart casserole, slowly stir in rice mixture and mix well. Place in pan of hot water. Bake at 375° for 20 to 30 minutes or until a knife comes out clean. Cool 1 hour.
Cook hamburger with onion and chili powder; drain. Add tomato sauce and corn. Let simmer. Mix cornbread according to package, but reduce water by about 1/4 to thicker consistency. Drop by teaspoon into stew mixture. Let cook until cornbread dumplings are done, about 10 minutes.
Beat eggs well. Add sugar, stirring in. Then add salt, flour and Karo syrup. Fold nut meats in flour and add to mixture. Add vanilla and pour into unbaked pie shell. Bake slowly in moderate oven at 350° for 25 to 30 minutes, then lower to 325° and cook until done.
Mix butter, vanilla, powdered sugar, sugar, 2 eggs and salt. Combine with mixer. Add the flour, cream of tartar and baking soda mixture. Put in refrigerator for 2 hours. Roll into balls and dip in seeds. Press on ungreased cookie sheet. Bake for 12 minutes at 350°. Watch closely; they burn easily.
Saute the onion in bacon grease. Drain off fat. Make a sauce of the first 5 ingredients. Drain the beans and mix in the diced cheese. Pour the sauce over the beans. Place in casserole. Sprinkle with Parmesan. Bake at 350° for about 1 1/2 hours. Serves about 16 to 20. Especially good with pork, roast, etc.
Bring to boil and then add 1 cup sugar and 1/2 cup of milk with beaten egg, then add another 1/2 cup milk with pudding mix. Simmer for 45 minutes and let cool.
In saucepan, cook onion in shortening until tender. Stir in soup, sugar and cinnamon. Add pork and apples. Mix well. Spoon mixture into a 8 x 1 1/2-inch round baking dish. Prepare potatoes using 1/4 cup milk and a dash of pepper. Blend egg into potatoes. Spoon potatoes in 6 mounds atop pork mixture. Bake, uncovered, at 350° for 25 minutes. Sprinkle with shredded cheese. Return to oven until cheese melts, about 5 minutes. Makes 6 servings.
Stir together Cool Whip and pudding mix. Add remaining ingredients and mix well. Refrigerate until ready to serve.
Mix soup, milk and mayonnaise until smooth. Add chow mein noodles and boneless chicken, cut into pieces with liquid. Bake 25 minutes at 350°.
Preheat oven to 350°. Place hot noodles under cold running water until cool enough to handle; drain and set aside. In medium bowl, combine soup, mustard, milk and 1/2 cup Swiss cheese; pour half the soup mixture into 10-inch round or 8 x 12-inch baking dish. In small bowl, combine spinach, Parmesan cheese, egg and 1/2 can French fried onions; stir until well blended. Fold each ham slice in half lengthwise and place on one end of cooled lasagna noodle. Top ham with 1/4 cup spinach mixture. Roll up noodles tightly, jelly-roll style. With sharp knife, cut roll-ups into halves. Arrange in dish, ruffled-side up. Pour remaining soup mixture over roll-ups. Bake, covered, at 350° for 30 minutes or until heated through. Top with remaining Swiss cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings.
Preheat oven to 250°. Mix the onion soup mix, cream of mushroom soup and the sour cream until blended (a few lumps are required). Rinse the chicken breasts and pat dry (see, boneless are easier to work with, right?). Place the breasts in a nonmetallic baking dish. Spread the soup mixture evenly over the chicken. Cover. Place into oven. (You did remember to preheat, didn't you?) Cook for about 4 hours or until done. This can be speeded up by cooking at 350°, but it leaves a yeechy crust around the edge. Enjoy.
Crust: Beat 1 egg and brush over the pie crust. Bake at 350° for 5 minutes.
Freeze steak partially (may use cheap cut of steak). Slice thin while still partially frozen and brown. Stir-fry with meat the celery, onions, carrots and garlic (if desired). Add gravy of the beef bouillon, cornstarch and soy sauce. May add more water if want thinner or to cook longer. Add the bean sprouts and mushrooms with juice. Simmer until flavors are blended and vegetables are well done.
Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in air tight covered container and store in refrigerator. As needed, spoon into greased muffin tins and bake at 400° about 20 minutes. Will keep 1 week in refrigerator. No rising time required.
Cook pudding mix, water, sugar and egg yolks to boil. Cool. Beat egg whites until stiff and add an additional 1/4 cup sugar. Fold into pudding mix. Cover and refrigerate.
With paring knife, cut away coarse outer layer of celery. Cut celery into chunks suitable for grating. Using large grater or food processor, grate 3 cups. Peel, core and grate apple; add to celery. Beat together egg yolks, mustard, salt and pepper. Gradually add the oil, drop by drop at first, then continue beating in very gradually until mixture is thick and creamy. Add lemon juice to taste. Pour over celery and apple. Fold in pecans just before serving. Serves 4 to 6.
Mix all ingredients together. Keep dry mixture in tightly covered container. Use 2 or 3 teaspoons of mixture per 1 cup hot water or to taste.
Cut a slice from stem end of each pepper. Remove seeds and preboil peppers 10 minutes. Mix cooked meat with moistened bread crumbs. Add salt, pepper and onion. Stuff peppers with mixture and place in baking pan. Add water. Bake in moderate 375° oven for 30 minutes, basting frequently. Serves 6.
In small bowl, thoroughly combine soup mix, preserves and water and set aside. In foil-lined broiler pan, arrange chicken breasts and peppers. Top with soup mixture and broil 10 minutes or until chicken is done, turning once. Serve over hot rice. Serves 4.
Shake in jar to blend. Process in blender until powdery. Use 1 level tablespoon per 6 ounces of boiling water per serving. Delicious and much cheaper than commercial brands.
In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender. Yields 6 servings.
Mix together the buttermilk, sugar and soda until sugar is dissolved. Place on low to medium heat; bring to a boil, stirring constantly. Cook until soft ball stage. Add pecans, butter and vanilla. Beat until glossy and begins thickening. Spoon out on greased wax paper. If it gets too thick to spoon out, put it back on the heat for a minute or so. It will gradually turn brown while cooking.
In crock-pot, combine tomatoes with juice, red beans and sausage. Allow to slow cook all day, then serve over fluffy rice. Mexican cornbread and a green salad complete this meal. (No other seasoning is needed, the sausage and tomatoes are enough.)