HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mommy puts milk and a sandwich and coffee in it. This makes the rice and beans good. Mix it together.
Mix together boiling water, raisins, quick oats and lard; let cool. Dissolve yeast in warm water; add syrup, salt and flour. Knead; let rise 1 hour. Put in bread pans; let rise again. Bake slowly for 40 minutes.
Crust: Roll out graham crackers (or use already crumbed, 2 cups approximately). Add to small bowl with cinnamon and powdered sugar. Melt butter and add to crumb mixture. Mix well and set aside.
Shred cabbage, slice onions; set aside. Brown almonds and sesame seed in small amount of oil. Crush noodles, add seasoning packages. (Do not cook.) Make dressing combining oil, vinegar, sugar and seasoning. Just before serving, put cabbage and onion in large bowl. Add noodles, almonds, sesame seed and toss. Pour dressing on and mix well.
Blend all ingredients together, except chocolate bars. Press into Teflon cookie sheet or well-greased cookie sheet. Bake at 350° for 15 to 18 minutes. While warm, spread with chocolate bars. Cool and cut into squares.
Cream butter and sugar; beat eggs and add to mixture. Sift baking powder with flour (flour raisins with small amount). Add flour and milk alternately to butter mixture. Stir in raisins and pecans. Grease and flour three 9-inch cake pans and pour in batter. Bake at 350° for 25 to 30 minutes or until done. Cool and spread filling between layers and on top.
Place pineapple in a pot with sugar and flour; cook until thick. Remove from heat and cool. Slice bananas and cover the bottom of pie shells. Pour pecans and coconut in pie shells, leaving some for top of pie. Pour pineapple mixture over bananas and nuts. Top with Cool Whip and sprinkle remainder of nuts and coconut.
Mix first five ingredients thoroughly. Add sour cream last. Pour 1/2 batter in greased and floured Bundt pan. Sprinkle with 1/2 of the chocolate chips. Add remaining batter and the chips. Bake for 1 hour at 325°.
Beat oil, sugar and eggs. Sift dry ingredients together. Combine eggs, oil and sugar with apples. Add dry ingredients and pecans. Add vanilla. Bake 1 1/2 hours, checking after 1 hour. Cook at 350° in greased and floured Bundt pan.
Cream together margarine, sugar, eggs, vanilla, salt and baking soda mixture. Add apples and flour. Turn into 3 bread pans, greased and floured.
* Or 2 to 6 sliced frankfurters or cooked sausages or 1 cup cubed leftover meat (optional).
Cream butter and sugars. Add remaining ingredients one at a time as listed. Drop by	teaspoon on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Use a pot with a cover. Cut veal into small pieces and roll the pieces in flour, pressing in as much as possible. Put pan on stove with 2 tablespoons of beef drippings or other fat. When fat is sizzling hot, put veal in and add salt and paprika. Stir until brown, then add 1 cup of boiling hot water and one small onion, cut up fine. Cover pan with lid. Cook slowly until tender, about 45 minutes. The water will thicken to a nice gravy while cooking.
In medium saucepan, combine chocolate and milk. Stir over low heat until chocolate melts. Remove from heat. Stir in powdered sugar and nuts. Chill, then form into 1-inch balls. Roll in coconut. Yields about 30 candies.
Coat a 9-inch pie plate with margarine. Mix hash and 1 beaten egg. Press into plate to form crust. Bake at 375° for 10 minutes. Saute onion in 3 tablespoons margarine. Layer cheese, onion and Veg-All in crust. Beat together remaining eggs, evaporated milk, flour and mustard. Pour over mixture in crust. Bake at 350° for 30 to 40 minutes, or until filling is set. Let stand 10 minutes before serving. Makes 6 servings.
Slice one large onion and carrot. Add 2 cups cold water, salt, pepper and 1/2 teaspoon sugar into pot and simmer while preparing fish.
Brown ground beef. Add vegetables and steam for 5 minutes. Add remaining ingredients and cook on low for about 20 minutes. Serve on hamburger buns. Really delicious and great to serve the family after an evening of baseball or soccer!
Sift flour with baking powder, salt and cinnamon. Cream the butter with both sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir half of dry ingredients into sugar mixture, then half of the applesauce. Repeat. Fold nuts into batter. Pour into a well greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until a cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove. Let bread cool completely on wire rack before slicing.
Cream sugar and butter together. Add eggs and blend well. Add salt and soda to 2 cups flour and sift together. Add flour mixture and sour cream alternately. Add flavoring (I use 2 teaspoons vanilla or almond flavoring and sometimes add spices such as cinnamon and/or nutmeg). Add more flour to make a nice rolled cookie. Place in refrigerator overnight.
Mix Crisco and sugar; add the dry ingredients. Add milk; mix well. Spread on greased jelly roll pan. Dot with butter. Sprinkle on 1 cup brown sugar. Top with cinnamon. Bake at 350° for 20 minutes.
Stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in 2 large eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes. Remove pan from heat and stir in 1 cup shredded Jack cheese. Serve with warm flour or corn tortillas and shredded lettuce, sour cream, salsa, and chopped onions to add to taste.
Combine flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Blend in butter, sour cream, eggs and vanilla on low speed. Beat 3 minutes on medium speed. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean. Cool completely and frost.
Combine all ingredients until well blended. This is equivalent to one package commercially prepared taco mix.
Let butter, oleo and cream cheese soften at room temperature. Cream cheese, butter and oleo. Add 1 cup sugar at a time. Add eggs, one at a time. Add flour, one cup at a time. Mix at slow speed. Add extracts. Grease and flour a tube pan and pour in batter. Bake in a 300° oven for 1 1/2 hours.
Cream oleo and 1 cup sugar; add beaten eggs. Add dry ingredients to creamed mixture alternating with sour cream to which the vanilla has been added. Mix nuts, 1/2 cup sugar and cinnamon. Turn 1/2 of dough into greased Bundt pan. Sprinkle 1/2 of nut mixture on this. Top with remaining batter. Top with remaining nut mixture. Bake at 450° for 45 minutes.
In a large Dutch oven heat the olive oil and add the onions, garlic and carrots (if using). Cook slowly for 5 to 10 minutes, being careful not to burn the garlic. Add the herbs and cook for a minute or two more. Add the beef and pork and brown well. Add the tomato sauce, puree and paste. Stir well. Rinse the cans with the wine and add to the sauce. Simmer slowly for 2 or 3 hours. Stir often! Serves 6 to 8.
Combine sugar, flour and salt together. Add syrup and eggs. Beat well. Add vanilla, melted butter and chopped pecans. Pour into unbaked pie shell and bake at 300° for about 1 hour.
Mix lard and sugar; add beaten eggs. Add soda, baking powder and flour. Then stir in milk; mix well before adding chips. Drop by spoonfuls on cookie sheet and bake at 350°.
Fry the chicken breasts in pan until done. Cut into small pieces. Put in a large nonstick covered skillet. Add soup, paste and sauce mix with 2 cups water. Stir in the oregano, garlic and basil. Bring to a boil and turn down the heat. Let simmer for about 30 minutes.
Toss onion, cabbage and green pepper together in a large bowl. Combine remaining ingredients separately. Pour over vegetables. Toss well. Chill 1 hour. Makes 6 servings.
In a large bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt, oregano and pepper. Spray lasagne pan with Pam. Put 1/3 of Ragu on bottom of pan, then place noodles on top of sauce. Use half of cheese mixture for next layer. Layer sauce, noodles and remainder of cheese mixture. Top with layer of Ragu and the remaining Mozzarella. Put water around edge of pan and cover tightly with aluminum foil. Bake at 350° for 1 hour or until bubbly. Let stand uncovered for 15 minutes before serving.
Preheat oven to 350°. Cream butter; gradually add sugar, beating until light and fluffy after each addition. Add flavorings. Sift flour and baking powder together; add to creamed mixture, alternately with eggs, beating well after each addition. Pour into floured-dusted 8-inch tube pan. Bake for 50 minutes. Cover with Orange Glaze.
Combine processed squash and onions. Sprinkle salt and set for 1 hour; stir often. Drain. In large pot combine sugar, vinegar, processed peppers and spices. Bring to rolling boil. Add squash and onions and boil for 5 minutes. Put in jars and seal. Put in water bath 1 inch above jars. Bring to boil and boil 10 minutes.
Combine beans, onion, water, vinegar, garlic powder and jalapeno in saucepan. Heat over low heat. Pour hot mixture into dish until it's about 1 to 1 1/2 inches deep. Cover with Velveeta slices, then sprinkle with Colby and Jack cheese. Garnish with parsley and paprika. Heat in oven or microwave until cheese melts.
Stir together flour and eggs. Then mix together all remaining ingredients with mixer, if preferred. Put into greased pan and bake in oven at 350° for about 30 to 40 minutes.
Dissolve soda in sour milk. Mix as given. Do not use mixer. Mix by hand. Add raisins last, if desired. Pour in greased and floured 9 x 13-inch pan. Bake in 350° oven until done, 30 to 40 minutes. Serve with whipped cream or ice cream.
Peel and devein shrimp, leaving tails on (quick way to devein is to run paring knife down back of shrimp to splay open, then pull vein out with tip of knife). Melt butter in small saucepan. Add onion, curry, dill and garlic. Cook, stirring constantly, 2 minutes over medium-low heat. Thread shrimp on kabob skewers (these skewers stick less if sprayed with Pam first). Brush shrimp with curry butter, using pastry brush. Grill over hot coals 4 to 5 minutes or until shrimp are fully pink. Can also be broiled under oven broiler. Serves 2. Recipe can be doubled or tripled easily. Goes well with steamed or fried rice.
Heat oven to 375°. Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the flour, the sugar, egg, baking powder, vanilla and if desired, almond extract. Beat until thoroughly combined. Beat in remaining flour. Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until edges are firm but not brown. Cool cookies on a wire rack. If desired, dip tops into icing, then sprinkle with chopped nuts or colored sugar. Makes about 84.
Preheat oven to 350°. Grease and flour two 9-inch cake pans or one 9 x 13-inch. Mix flour, cocoa, baking powder, baking soda and salt. Set aside. In a large bowl, cream the butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs and mix well. Stir in zucchini and vanilla. Mix well. Alternate adding flour and milk, beginning and ending with flour, 1/3 at a time. Pour into prepared pan. Bake until tester comes out clean, about 30 minutes. Let stand 5 minutes. Turn onto wire racks. Fill and frost top with cinnamon cream cheese frosting.
Mix all together and put in bowl. Cover with chopped pecans. Serve with cinnamon crisp crackers.
Brown hamburger in a large skillet. Drain fat. Add soups, enchilada sauce and chilies. Mix well. Cook until mixture begins to bubble.
Clean and remove tops of berries. Mash berries to make 1 cup and put into saucepan with sugar and cornstarch. Mix well. Add 1/2 cup water. Cook until thick and clear. Let cool, stir occasionally. Place remaining berries in pie shell. Pour cooked mixture over berries in shell. Let cool. Serve with whipped cream.
Melt margarine in 9 x 13-inch pan. Steam broccoli until partially cooked, about 5 minutes. Transfer to food processor or blender and chop fine. Beat eggs in large bowl. Add flour, milk, salt and baking powder; mix thoroughly. Stir in grated cheese, broccoli and onion. Pour in greased pan. Bake at 350° for 35 minutes. Let stand 5 to 10 minutes before cutting in squares. Good to serve in bite size pieces as appetizer. Freezes well.
Mix and shape into a round ball. Refrigerate overnight. Bring back to room temperature before rolling out on floured wax paper. Bake and cool before adding filling.
Mix cookies and margarine; press into a 9 x 13-inch pan. Mix Cool Whip, cream cheese and sugar; spread over cookies. Mix chocolate pudding according to directions on box. Spread over top of cookies and Cool Whip. Refrigerate.
Mix together the sugar and oil. Add eggs one at a time. Add carrots. In another bowl, mix together dry ingredients and combine. Mix thoroughly for about 10 minutes. Preheat oven to 350° and bake for 1 hour.
Dissolve gelatin in the boiling water. Cool slightly. Add soup, stirring to mix. Pour into individual molds or a square glass dish. Refrigerate. Garnish with cottage cheese, stuffed olives or celery.
Stir together all ingredients. Put mix in jar with cover. To make 1 cup hot chocolate, place 1/4 cup mix in cup. Fill with hot water. Stir until well mixed.
Cut peppers in half lengthwise. Remove seeds. Parboil in boiling water in saucepan, one minute, or in a glass baking dish in microwave 2 minutes. Drain well.
Cover whole cucumbers with boiling water. Allow to stand until next morning. Drain. Repeat this procedure on the next 3 mornings. On the fifth day, drain and slice in 1/2-inch pieces. Combine the sugar, spice, salt and vinegar. Bring to boiling and pour over the cucumbers. Let stand two days. On the third day, bring to boiling and seal in hot, sterilized jars. Makes 7 pints.
In a large bowl, combine oatmeal, wheat, bran cereal and water. Add oil, eggs, buttermilk and sugar; mix. In medium bowl, combine flour, soda and salt. Mix well. Combine flour mixture and cereal mixture. Store in refrigerator in plastic container. Use as needed. Add nuts and raisins or chocolate chips when ready to bake. Use paper liners in muffin pan. Bake 12 to 15 minutes at 350°.
Grind cranberries and orange. Add nuts, pineapple and sugar. Set Jell-O in icebox until mushy. Add to cranberry mixture. Keep in refrigerator until set.
Slice banana into blender; add cocoa, honey and water. Cover and blend until smooth. Add milk and blend. Add ice cream; cover and blend until creamy. Serve.
Thaw and partially cook green beans, retaining 1/4 cup of liquid. Melt 3 Tbsp. butter into liquid. Add crushed crackers and stir to blend. Top green beans with mixture, melt 1/4 Tbsp. butter and add cheese, simmering until melted. Pour over beans. bake at 350° for 20 minutes or microwave on high for 10 minutes.
Mix flour, margarine and pecans; press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool well. Mix 1 cup Cool Whip, confectioners sugar and cream cheese; spread over crust. Mix both puddings and milk until thickened; spread over cream cheese layer. Top with	rest of Cool Whip and chill 2 to 3 hours before serving. Keep refrigerated.
Mix all ingredients, adding eggs one at a time and beating well. Bake in ungreased angel food pan or Bundt for 60 minutes in a 350° oven.
Soften liverwurst and cream cheese. Blend all ingredients together well. Shape into ball using wax paper. Roll in nuts or parsley. Serve with crackers or rye rounds.
Remove flowers from broccoli. In large soup pot, put broccoli flowers, 4 cups water, chicken broth, broccoli stalks (2 or 3 for flavor only), onion, bay leaves, garlic, salt and pepper. Cook over medium heat 1 hour, whisking every 15 minutes or so to break up broccoli flowers. Remove broccoli stalks and throw away. Slowly add half and half or milk to soup. Stir and cook until milk is hot. Mix flour with small amount of cold milk and add to hot soup. Cook over medium heat until thickened. Let cool to eating temperature. Stir in Cheddar cheese, if desired, until melted.
Mix water and all ingredients except 1/4 cup of the barbecue sauce. Shape meat mixture into oval loaf in 13 x 9-inch baking dish; top with remaining 1/4 cup barbecue sauce. Bake at 375° for 1 hour. Makes 6 to 8 servings.
Raise bread dough according to directions on package. Cut dough in half after it has risen. Set 1/2 aside. Roll dough out on floured bread board or table surface. Beat 1 egg with 1 teaspoon of water, pepper and oregano. Spread the egg mixture on top of rolled dough, layer with pepperoni and approximately 6 slices of Provolone and 4 slices of American cheese. Sprinkle some oregano on top of pepperoni and cheese, then start rolling dough from any side. Brush some of the egg mixture on top of the bread dough. The egg mixture will give the bread a golden top. Bake at 350° for approximately 30 minutes until the top is a golden color. Repeat all of the steps for the 1/2 dough that was set aside. This recipe makes two batches of Stromboli Bread.
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4-inch thick. Repeat with remaining chicken breast halves. In small bowl, combine cheese and ham. Sprinkle chicken breasts lightly with salt; spread with mustard. Place scant 1/4 cup of cheese mixture on center of each breast.
Combine liquids and sugar and bring to boil. Layer beans and onions, alternating. Pour liquid over. Let sit overnight.
Melt margarine in 9 x 13-inch cake pan. Sprinkle graham cracker crumbs. Pour milk over that. Then spread evenly the morsels over milk. Then sprinkle evenly coconut over morsels. Top with nuts. Bake 20 to 30 minutes in 350° oven until browned. Cool, then cut and serve.
Preheat oven to 350°. Mix together melted butter, hot pepper sauce and vinegar. Dip chicken in mixture; put in baking pan. Sprinkle with 1 package dry Hidden Valley Ranch dressing. Bake until brown, usually takes 1 hour at 350°. Sprinkle with paprika. Serve with celery sticks and Hidden Valley Ranch dressing.
Brown beef, oregano and basil. Drain. Add spaghetti sauce and let simmer. Cook noodles by package directions until tender. Pour half of spaghetti sauce in a pan and layer with noodles. Cover with a layer of cheese and remaining spaghetti sauce. Top with another layer of cheese. Bake at 350° until cheese melts or at a lower temperature until ready to serve.
Dissolve jello in hot water. Add marshmallows and pineapple. Let get syrupy. Add cottage cheese, nuts and Dream Whip. Let jell. May top with coconut and chopped cherries.
In the bottom of a greased or sprayed with Pam quiche dish, spread chopped broccoli. Mix sour cream, cottage cheese, margarine, eggs and Bisquick until smooth. Pour over broccoli. Bake for 30 minutes at 350°.
Put graham cracker crumbs in bottom of pan. Melt 1 stick butter. Pour over graham crackers and mix it up. Press out in bottom of pan.
Cream together butter and 2/3 cup sugar. Beat in egg thoroughly. Sift together the flour and baking powder, then add in alternately with the milk to the egg and butter mixture. Beat until smooth. Pour into 1 1/2-quart casserole or 8-inch baking pan. Pour over the batter 4 cups chopped peaches that have been sweetened with 1 cup sugar. Bake in a moderate 350° oven for 40 minutes or until done. Serve with or without cream or hard sauce. Can use any kind of fruit instead of peaches (pineapple, cherries, pears, etc.).
Cook potatoes and dice. Break up bacon into bits. Chop onions and eggs and combine with potatoes and bacon. Stir flour and sugar together dry. Cook the bacon grease, flour and sugar mixture, salt, vinegar, and water until clear and thickened. Stir while hot into potato mixture.
Pour coffee over ice cream and beat with mixer until ice cream is partially melted. Pour into punch cups and sprinkle with nutmeg.
Pick poke salad greens. Clean greens. Cook until tender in a saucepan. Heat oil in a skillet; drain off water and add greens to skillet. Add salt and eggs when water has cooked away. Stir until the eggs have cooked. Happy eating!!
Preheat oven to 350°. Cook and drain noodles. Put in 20-inch baking dish. Heat cooking oil, onions, green pepper and garlic in a large saucepan. Cook until brown. Add remaining ingredients. Pour into a baking dish and cover. Bake for 45 minutes. Top with grated cheese and bake 15 minutes longer. Serves 18 to 20.
Mix all ingredients together. If you like hot, use hot salsa. Serve with tortilla chips.
Boil 1 1/2 cups water. Pour over dates and soda. Let cool. Add sugar, shortening, eggs, vanilla, flour, salt and cinnamon. Mix well and pour into 9 x 13 inch greased pan. Mix brown sugar and chips and sprinkle over batter. Bake at 375° for 30 minutes. Serve in pan.
Thaw berries; drain liquid in medium-size pan. Puree half berries and strain into saucepan (reserve remaining berries). Sprinkle gelatin over berries in saucepan. Let stand 5 minutes. Heat. Stir constantly until gelatin dissolves. Cool. Refrigerate 45 minutes. Blend graham crumbs and butter in medium-size bowl with fork. Pat mixture around side, not bottom of pan of an 8-inch spring-form pan.
Sprinkle both sides of roast with meat tenderizer and place in a shallow baking dish.
In a large skillet, brown ground beef and drain. Add mushrooms, celery, green pepper, onion and garlic. Cook 5 minutes. Add tomatoes, tomato sauce, salt and pepper. Bring to a boil. Reduce heat. Add macaroni and cheese. Serve immediately or place mixture in 2-quart baking dish and refrigerate. Bake at 350° for 45 to 50 minutes or until hot. Serves 6 to 8.
Mix together and put in a 3-quart casserole. Bake at 350° for 35 minutes.
Beat eggs and sugar together; add flour, baking powder and salt, alternate with milk. Add Crisco and nuts; mix well. Let stand about 10 -15 minutes. Bake at 350 for 45-50 minutes.
Split and lightly toast English muffins. Place muffins on cookie sheet. Mix cheese, mayonnaise and onions or olives and spread on muffins. Sprinkle tops with bacon. Brown under broiler. Quarter muffins and serve. Makes 6 servings.
Brown the ground beef. Combine all ingredients in large casserole. Bake 3/4 hour. Stir well. Sprinkle with bread crumbs (optional). Bake another 3/4 hour.
Pick up friends in van. Drive to mega mall. Shop 'n charge in either group or pairs. Don't go alone or you'll have no one to talk you into buying that cute outfit that you'll never wear. Before going home stop for dinner and charge. Arrive home, tell husband you already ate so he'll have to fend for himself. Then give him the charge receipts. Sit down, relax and tell him how tired you are.
Fry bacon. Drain off one-half of grease. Fry onion. Add tomatoes and kraut and brown sugar. Simmer for 2 hours.
Mix cake mix according to directions and add 3 tablespoons creme de mint to the batter and bake as directed. Cool, then spread on fudge sauce. Top with Cool Whip, that has 3 tablespoons creme de mint added to it. Shave chocolate on top.
Put peaches in a 9 x 13-inch pan (including juice). Sprinkle dry cake mix over peaches. Melt butter and drizzle over cake mix. Bake 30 to 45 minutes at 375°. Serve with Cool Whip or ice cream.
Dissolve Jell-O in boiling water. Add cold water. Let chill until slightly thickened. Put cranberries through food chopper. Stir in sugar and pineapple. Remove seeds and half of rind from orange. Put remaining rind and orange through chopper with apple. Stir into cranberry mixture and fold into Jell-O. Pour into mold or container and chill until firm. Serve on lettuce. Can be cut into fancy little shapes, if desired.
Heat oil in large deep frying pan over low heat. Stir in garlic and saute 1 minute (do not brown). Add tomatoes. Simmer, uncovered, until mixture boils and sauce begins to thicken (about 15 minutes). Stir in herbs, salt and pepper and let cook 1 minute. Toss hot pasta into skillet with sauce and mix thoroughly in the frying pan. Serve immediately in a warmed serving dish.
Cream the shortening and sugar. Add the egg and beat well. Stir in milk and soda; the soda should be mixed with the milk before adding. Add flour, oatmeal and salt and beat until well blended. Add raisins. Place in 2 small loaf pans or one large pan sprayed with Pam. Bake at 350° for about 50 to 60 minutes.