HumbleIntelligence/food-ner-1-Million huggingface dataset:
To sour whole milk, add 1 tablespoon vinegar to 1 cup milk.
Put egg and vinegar in a cup. Add milk to make 3/4 cup. Combine and add rest of ingredients. Makes enough for 3 or 4 pies.
Cream 1/4 cup butter or margarine and 1/2 cup sugar. Add 1 egg white and beat well. Sift together 2 cups flour, baking powder and	salt. Add to	creamed mixture alternately with milk until blended. Put into	greased 9 x 13-inch pan. Put cut plums on	top of mixture, cut side up. Cut 1/4 cup butter or margarine into 2 tablespoons flour, cinnamon and 1 cup sugar. Add egg yolk and stir.	Sprinkle over fruit in pan. Bake at 375° for 35 to 40 minutes.
Cream sugar and shortening together. Add egg, pumpkin and remaining ingredients. Grease cookie sheet. Drop mixture by spoonfuls onto the cookie sheet. Bake at 375° for 15 minutes. Makes 6 dozen.
Wash and cut crosswise 2 gallon pickles. Put in a crock. Pour over them 1 pint salt and 1 gallon boiling water. Let stand 1 week. On 8th day, take out pickles and rinse them and crock. Pour 1 gallon water (boiling) and let stand 24 hours. On ninth day, drain and wash. Put back in crock, adding a lump of alum the size of walnut in boiling water. On tenth day, make syrup.
Fry bacon in skillet until brown and remove from pan. Fry meat until brown, break bacon into meat, add 3 to 5 drops hot sauce and Worcestershire sauce and mix. Add 1 cup water and simmer 15 minutes. Open clams and save juice; grind clams. Put clams, juice and meat mixture in large soup pot.
Combine cheeses and margarine. Add spinach and eggs that have been beaten with flour. Mix well. Pour mixture into 1 1/2-quart glass baking dish. Bake for 1 1/2 hours. Makes 6 servings.
Place peach halves down in unbaked pie shell. Pour over mixture of sugar, flour, butter and eggs. Sprinkle with cinnamon and place in 450° oven for 10 minutes, then 350° oven for 30 to 35 minutes.
Combine and cook first 6 ingredients at medium heat until hard ball stage. Add last 2 ingredients. Stir until pink. Pour into greased round cake pan. Makes one round cake pan size patty.
Mix crushed chips with garlic salt. Dip chicken in melted margarine. Roll in potato chips. Place on baking sheet and pour remaining margarine and chips over chicken. Bake at 350° for 1 hour. Serves 4 to 6.
Beat butter in a large bowl at medium speed with an electric mixer until fluffy. Gradually add 3/4 cup powdered sugar, beating well. Add flour to butter mixture, mixing well. Stir in vanilla and pecans.
Mix cream cheese with fork until smooth. Start adding salsa by forkfuls (slightly drained). Keep adding salsa until you have reached a nice dipping consistency, not runny (approximately 4 to 5 forkfuls). Serve with nachos. I especially like to this with pretzels.
Mix ingredients in order. Spread into a 10 x 15-inch pan, greased and lined with waxed paper. Sprinkle with chopped nuts. Bake at 350° for 15 minutes. Turn out on confectioners sugar covered towel. Roll up like a jelly roll in towel and wax paper. Let cool 15 to 20 minutes. Unroll. Continue to cool.
Wash and cut up chicken. Mix all ingredients together in a large bowl. Add chicken and marinate for several hours. Drain marinade. Grill chicken, basting with marinade.
Combine ingredients. If too dry, add more buttermilk; if too runny, add more flour. Preheat grill to 400°. Cook pancakes until golden brown on both sides.
Unroll dough into 2 long rectangles. Press into the bottom of an ungreased 13 x 9-inch baking dish. Pinch edges to form a crust. Press out perforation in dough. Lightly spread dough with mustard. Evenly sprinkle dough with ham, onion, green pepper and cheese. Bake at 375° for 20 minutes or until brown and bubbly. Cut into squares and serve hot. Can be made ahead; refrigerate until ready to bake.
Dissolve Jell-O in 2 quarts boiling water. Add sugar and stir until dissolved. Cool to room temperature. Do not chill in refrigerator! Pour into large punch bowl. Add other ingredients. Stir. Garnish with pineapple and cherries.
Bake potatoes and cool. Slice in half lengthwise. Hull out potatoes with spoon, leaving 1/2-inch potato on skin. Drop potato skin in deep fat and fry until crisp. Drain on paper towels. Top with grated cheese and bacon bits and broil in oven until cheese melts. Remove from oven and top with sour cream.
Preheat oven to 350°. Melt the butter in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts, set aside. Cut shortening into flour until crumbly. Add milk and stir with fork until dough leaves sides of bowl. Roll dough out into large rectangle, like jelly roll. Sprinkle apples with cinnamon, then sprinkle apples over dough. Roll up and slice (1/2 inch). Place in melted butter pan. Pour sugar water over slowly. Bake about an hour.
Cream shortening and sugar well; add eggs and beat. Add flour, soda and salt. Add mashed bananas; mix well; add chopped nuts. Pour into greased pan. Bake at 350° for 1 hour. Makes one large loaf. (For 2 small loaves, cut baking time to 45 minutes.)
Cut up vegetables into bite sizes. Mix vinegar, sugar, salt and oil together. Pour over vegetables and let set for 30 minutes.
Combine in 9 x 13-inch baking dish and bake for 20 minutes in 400° oven.
Blend eggs and sugar together. Add melted margarine. Stir in, by hand, the flour and baking powder. Add milk and lemon extract. Form into small balls and bake at 500° for 6 minutes on top rack in oven. Dip into icing while warm.
Mix all ingredients except Cool Whip. Add Cool Whip last. Refrigerate 2 hours before serving. Keeps up to a week.
Place bread in bottom of greased 8 x 12-inch dish. Top with cheese, then sausage (drained). Beat eggs with milk and mustard. Pour over top of casserole. Refrigerate overnight.
Completely coat 13x9 pan with oil, put remaining ingredients in pan, stir until blended. Bake at 350° For 35-45 minutes.
Brown onion and ground beef. Set aside. Brown bacon, then crumble into beef. Drain 1/2 liquid of kidney and lima beans. Drain all butter bean liquid. Combine all beans in large bowl. Mix brown sugar, ketchup and vinegar. Add mixture to beans. Combine all ingredients. Bake at 350° for 45 minutes to 1 hour. Stir when half done. Great for potluck dinners!
Melt margarine and mix. Pat in oblong cake pan. Bake until light brown. Let cool.
Dissolve jello in boiling water. Let cool. Cream the cream cheese, sugar and vanilla. Whip the chilled Carnation milk into cream. Add jello, lemon juice and whipped cream into the creamed mixture above. Pour into cooled graham cracker crumb crust (crust recipe on crumb box is great). Add a sprinkle or two of the crumbs on top of cake before baking. May also sprinkle with chopped nuts if desired.
Mix cream cheese and sugar, then add pineapple. Add all other ingredients. Place in refrigerator to get cold. Mold in mound. Roll or sprinkle with pecans.
Place potatoes in greased 13 x 9 x 2-inch pan. Combine chicken stock, garlic powder and pepper. Pour over potatoes. Dot with butter. Cover and bake at 400° for 1 hour and 15 minutes. Remove cover during last 15 minutes to brown.
Cook fettucine according to package directions; drain. Meanwhile, in a small saucepan, melt butter or margarine over medium heat. Stir in heavy cream and milk. Gradually stir in cream cheese, then Parmesan cheese until well blended. Stir in parsley. In small pan, cook scallops and add to sauce. Pour over hot fettucine. Serves 6.
Combine navy beans, chicken broth and water in large kettle. Cook for 1 hour. Add carrots, potato, cabbage, canned tomatoes and cook for 30 minutes. Set aside.
In large mixing bowl, beat egg whites until foamy. Stir in cream of tartar and almond flavoring. Gradually add sugar, beating until stiff and glossy. Fold in almonds, coconut and corn flakes cereal. Drop by rounded measuring tablespoonfuls onto well-greased baking sheets. Bake in oven at 325° about 20 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Yields 3 dozen.
Heat oven to 375°. Remove skin and all visible fat from chicken parts. Place in baking dish. Wash hands, cutting board and utensils with hot, soapy water.
Mix egg, sugar, flour and juice. Cook until thick. Add margarine and cool. Dice the apples. Add with remaining ingredients.
Cream margarine and sugar. Add eggs, one at a time, beating after each egg. Add vanilla, then flour and baking powder, one cup at a time. Beat well. Spread 3/4 of batter over greased cookie sheet/jelly roll pan with sides (do not flour pan), then cover with filling. Dot rest of batter by spoonfuls here and there over filling (it will look like a map). Bake at 350° for 35 to 40 minutes, until golden brown.
Mix thoroughly the eggs, milk, sugar and salt in a pie pan or baking dish. Melt butter in skillet until bubbly, but not brown. Dip bread in egg mixture, turning to coat both sides. Place in skillet; fry until golden brown. Turn and brown other side. Yield 2 servings.
Mix cake mix and ingredients called for on package as directed and bake in oblong pan. Punch holes in cake. Heat 2 c. milk, 2 c. sugar long enough to dissolve sugar. Pour over cake and into holes. Spread cool whip on top, then sprinkle with frozen coconut.
Bring water to a boil. Add rice. Do not stir. Cover. Turn down heat to simmer and cook rice until tender and water is absorbed, about 17 to 20 minutes.
Mix dry ingredients together, add oil then carrots. Add eggs, one at a time, and beat. Bake at 350° for 25 to 30 minutes.
Cream margarine and sugar well. Add flour, then well beaten eggs, buttermilk and coconut. Pour into uncooked pastry shell. Cook at 350° until golden.
Combine flour and baking soda. In a separate bowl, cream brown sugar, sugar and butter, then stir in vanilla and eggs. Gradually add flour mixture. Add in chocolate chips. Bake 9 to 10 minutes in 375° oven.
Brown ground beef and drain. Put in bottom of crock-pot. Mix all 8 cans together and put in crock-pot. Cook all day. The leftovers can be frozen for later.
Brown ground beef and onion; drain. Combine with undrained sauerkraut and remaining ingredients. Bake at 350° for 1 1/2 hours. Makes 6 servings.
In large pot, melt the oleo; stir in the flour. Heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add remaining ingredients. Stir until cheese melts. Serve immediately. Makes 8 to 10 servings.
Combine all ingredients. Mix well. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 40 to 50 minutes. Good!
Add eggs to cake mix. Add cherry pie filling. (Do not use a mixer, use a slotted spoon.) Add extract. Bake 30 minutes or until done at 350°.
Cook noodles; drain. Add all other ingredients. Bake for 30 minutes at 350°.
Cream oleo and brown sugar together. Add flour and nuts to make crumb mixture. Reserve 1 cup for topping. Press remainder in 8-inch square pan. Bake at 350° for 12 to 15 minutes or until lightly browned. Blend 1/4 cup white sugar and cream cheese in bowl until smooth. Add eggs, milk, lemon juice and vanilla. Beat well. Spread over baked crust. Sprinkle remaining crumb mixture over top. Bake at 350° for 25 minutes. Cool and cut into squares. Makes 16 pieces. Can be frozen.
Cream margarine with sugar. Add eggs and vanilla, then slowly add flour. Batter will be thick. Pour 1/2 batter in greased 9 x 13-inch pan. Spread pie filling over batter. Spoon and spread with fork rest of batter over filling. If not all filling is covered, it will bake over. Bake at 350° for 50 to 55 minutes. Serves 30 squares.
Cream butter and sugar. Add eggs and vanilla. Beat well. Add flour, salt and baking powder. Dough will be fairly stiff. You can also add nuts, coconut or chocolate chips to this recipe. Use approximately 1 cup. Bake at 325° for 10 to 12 minutes. Cool before taking up.
Rub butter and sugar together. Add the beaten yolks, the milk, then whip whites and flour lightly and quickly. Bake in a large buttered pan. Turn out on a clean, damp cloth. Spread with jelly and roll up closely.
Heat milk and margarine; pour over bread crumbs and sugar. Stir well until bread becomes very soft. Beat eggs; mix well with bread mixture. Add vanilla. Pour into buttered casserole dish. Bake at 350° for 1 hour, or until done. Refrigerate. Very good hot or cold.
Mix cornstarch, sugar and water in a small saucepan over medium heat until thick and clear, stirring constantly (about 1 minute). Cool. Beat whites until frothy. Add a small pinch of salt and continue beating until peaks hold shape. Fold the cooled, thickening mixture into the egg whites. Spread over a cooled cream pie, sealing to the edges. Bake at 450° for 5 to 7 minutes.
Mix all together except water. Add water as you need it to make it all blend. Roll paper thin on a floured board, keeping the shape rectangular as much as possible. Allow to stand 20 minutes. Roll up and slice 1/8-inch wide for fine noodles or 1/2 inch for broad ones. Toss lightly to separate strand and spread out to dry for several hours. Cook on low heat for about 45 minutes to one hour. For good taste use chicken or beef cubes.
Place chicken breasts in a 9 1/2 x 13 1/2 baking dish. Place 1 to 1 1/2 slices of cheese per chicken breast. Combine soup with milk and pour over chicken. Melt butter and combine with bread crumbs and pour on top of mixture. Bake at 350° for 45 minutes. Prepare rice as indicated on package. Serve chicken over rice.
Combine all ingredients in bowl and blend. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for about 30 minutes or until done.
Place chicken breasts in a shallow dish. Mix sour cream with seasonings and pour over chicken. Turn each piece until it is well coated. Cover and refrigerate overnight. Next day, roll each breast in bread crumbs and return to refrigerator to chill at least 1 1/2 hours. Place a dab of butter on each roll. Bake 1 1/2 hours at 325°. Cover pan for first half of baking time.
Add the dressing mix to the mashed potatoes. Stir well and add butter or margarine as desired. Serves 4 to 6.
Mix in saucepan. Bring to a boil and simmer 5 minutes. Cool.
Cream butter and sugar thoroughly; add eggs and beat until fluffy. Add mashed bananas and flavoring; fold in dry ingredients alternately with buttermilk. Bake for 20 to 25 minutes at 350°.
Combine sugar, water and orange rind in heavy saucepan and bring to a boil. Lower heat and simmer until clear (about 2 minutes). Add apple and cook 5 minutes. Add cranberries and spices. Simmer 7 to 8 minutes. Stir in raisins. Remove from heat and let cool. Refrigerate overnight.
Wash burghul under water and press down on burghul as you pour out water to squeeze out excess water. Add tomatoes. Set aside for a couple of minutes. Separately mix yellow onions, salt and pepper. Crush this together with hand until juicy; add to tomatoes and burghul. Add parsley, green onion and mint. Mix together. Add olive oil and lemon juice and mix again. Pour into serving dish. Decorate with diced tomatoes.
First Layer: Mix flour, margarine and 3/4 cup nuts; press into an oblong baking dish. Bake at 375° for 25 minutes. Let cool completely.
Trim beans and cut into pieces, about 1 1/2-inches. Cook until tender-crisp. Drain and cool to lukewarm. Add onion, garlic, parsley, olive oil and salt and pepper and mix well. Refrigerate.
Heat bouillon, savory and tarragon to a boil. Add cauliflower; cover and simmer 10 minutes. Add remaining vegetables. Cover and simmer for 20 minutes. Make a sauce of butter, seed and juice. Serve vegetables in clusters on a large platter. Drizzle sauce over all. Serves 8 to 10.
Knead the cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into ball and refrigerate 1 hour until chilled. Saute 3 tablespoons butter and cook until mushrooms and onion are tender. Turn heat off and mix in sour cream and 2 tablespoons flour. Roll half of the dough 1/8-inch thick. Cut with round cutter (2 3/4-inch) about 20 circles. Place mixture on half of the circle. Brush edges with egg and fold dough over. Press edges with fork. Prick tops and brush with egg. Bake on ungreased cookie sheet for 12 to 14 minutes at 350°.
Mix egg and sugar together. Melt chocolate chips and butter in oven and blend into eggs and sugar. Add chopped nuts and vanilla. Pour into buttered 9 x 13 pan. Refrigerate.
Combine oats and water in a glass mixing bowl. Microwave on High uncovered for 3 to 4 minutes or until mixture boils, stirring once. Set aside.
Mix all yolks and ingredients together and put back into whites created when you removed the yolks from the whites.
Sift flour and salt. Mix in butter and shortening. Add water gradually to make a stiff dough. Divide into 2 pieces. Roll out to 1/4-inch in greased pan. Mark with straight edge knife into 1/2-inch squares. Bake 20 minutes at 350° or until slightly brown. Serves 200 people.
Mix water, citric acid and sugar. Color with food coloring. Freeze in small containers. When ready to serve, put frozen mixture in punch bowl and add juice and lemon-lime soda. Makes a slushy punch.
Put milk (3 cups), sugar and margarine in microwave bowl; cook (heat) 10 minutes. While heating, beat cornstarch, 2 eggs, 3/4 cup milk and vanilla, then slowly pour in the heated milk and cook 6 minutes or a little longer. I beat with hand mixer after cooking, then pour into pie shell. Mix powdered sugar and peanut butter until crumbly. Sprinkle 3/4 crumbs in bottom of pie crust. Pour in filling and put rest of crumbs on top.
In a large bowl, combine first 4 ingredients; add chicken and toss to coat. Cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil and stir-fry chicken for 2 to 3 minutes or until it is no longer pink. With a slotted spoon, remove chicken and set aside. In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade. Stir into vegetables. Cook and stir until slightly thickened and heated through. Stir in cashews and chicken; heat through. Serve over rice. Yields 6 servings.
Mix together chicken soup, chicken, 3/4 pint sour cream, green chilies, salt and onion. Soften tortillas in hot cooking oil for just a few seconds; drain on paper towel. Put a portion of the filling in the middle of each tortilla with a small amount of the grated cheese on each. Roll. Place in a long baking dish that has been lined with small amount of filling. After all enchiladas are assembled, add remaining sauce on top, then add rest of sour cream and any grated cheese remaining. Bake at 350° for 20 to 30 minutes.
Mix together first 3 ingredients and press into 13 x 9 x 2-inch pan. Bake in 350° oven for 20 minutes. Cream cheese with powdered sugar. Add 1/3 large container of Cool Whip. Spread on cooled crust. Add milk to pudding. Beat until thick. Spread over creamy mixture. Cover pudding layer with remaining Cool Whip and nuts.
Beat eggs. Add sugar, vanilla and cream cheese. Beat well. Pour in crust. Bake for 25 minutes at 375°. Let cool for 15 minutes.
Put a cupcake liner in cupcake pan; place a wafer in each liner (for crust). Mix well next 3 ingredients. Fill each liner 1/2 full with mixture; sprinkle on a little colored sugar. Bake at 350° for 20 minutes. Makes 2 1/2 dozen.
Cut steak into 1/4-inch strips and charbroil until rare. In medium bowl, mix lime juice, soy sauce, Tabasco and black pepper. Add beef strips and coat them well. Cover, refrigerate and marinate them for 4 to 6 hours. Turn them occasionally. Remove the beef strips from the marinade.
Place onions in 2-quart casserole. Melt butter in saucepan. Blend in flour. Slowly stir in milk; cook until thick. Keep flame low. Stir in seasonings and cheese. Pour over onions. Bake, uncovered, at 350° for 1 hour.
In 1-quart casserole, stir water and parsley together. Cook in microwave, with cover, on High for 2 to 3 minutes or until mixture is boiling. Stir in rice. Let stand, with cover, 5 minutes.
Halve eggplant lengthwise; cut crosswise into 1/2-inch slices. Cut slices in 1/2-inch strips. Beat together flour, ice water, egg, oil, sugar, salt and pepper. Dip strips into mixture. Fry a few at a time in enough oil to cover at 365° for 4 to 5 minutes, turning. Drain on paper toweling. Sprinkle with Parmesan cheese.
Chop up chipped beef. Finely chop the small onion. Mix together with the cream cheese and garlic salt. Roll into ball. Refrigerate.
Combine the first 4 ingredients in a small bowl; set aside. Combine flour, baking powder, salt and baking soda in a medium bowl. Cut in cheese mixture and butter with a pastry blender. Turn dough out onto a floured surface; knead lightly 7 to 8 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450° for 13 to 15 minutes. Yields 14 biscuits.
Mix sugar, Crisco, eggs, salt, vanilla and cinnamon. Dissolve soda in hot water. Put one extra cup of flour on dates and pecans. Add dates, pecans and flour last. Drop on cookie sheet (not too close) and bake at 350° until lightly browned.
Separate and unroll breadsticks. Place 3 or more slices of pepperoni in a single layer over 1/2 of each breadstick. Spread 1 to 2 tablespoons sauce over the pepperoni. Sprinkle a little cheese over the sauce. Fold remaining half of breadstick over the top, sealing the ends. Twist the breadstick into a figure eight. Mix 2 tablespoons cheese with Italian seasoning and garlic powder. Sprinkle over each stick. Bake in preheated 350° oven for 15 to 20 minutes. Serve with heated pizza sauce. For a crunchy crust, lightly sprinkle bottoms with cornmeal. Makes 8. Very good for school lunches.
Mix dry ingredients. Make a well. Add oil, water and eggs. Blend. Add the rest of the ingredients. Makes 3 4 1/2 by 8 1/2 inch pans. Grease or spray tins. Bake 1 hour at 350°.
In a bowl, stir together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening, margarine or butter until mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just until dough clings together.
Place bacon in single layer in a 1 1/2-quart microwave-safe casserole. Cover with paper towel. Microwave on High for 2 to 3 minutes or until crisp; set aside. Preserve 1 tablespoon of drippings; discard remainder. Add vegetables, tomatoes, cut into small pieces, onion, bouillon and garlic powder to drippings. Cover with casserole lid. Microwave on High 9 to 11 minutes or until steaming hot and flavors are blended. Crumble bacon and add to soup. Sprinkle cheese over individual bowls of soup. Makes about 4 servings (125 calories).
Work together all ingredients like biscuits. Roll into small 1-inch balls. Bake at 350° until golden brown. Roll in powdered sugar.
Chop dried beef in blender several slices at a time. Soften cream cheese (microwave 20 to 30 seconds). Add onion, 1/2 chopped beef, Worcestershire sauce and Accent; mix well. Roll cheese ball in remaining beef. Chill until firm.
Boil sugar and light Karo for 1 minute. Add peanut butter and vanilla. Boil another 1 minute. Add cereal and peanuts to the boiled mixture. Spread on wax paper to cool. Break apart. Store in airtight container.
Drain pineapple, saving juice. In pan, cook green pepper with garlic salt in oil until tender. Blend in soup and 1/3 to 1/2 cup pineapple juice. Add chicken, pineapple and soy sauce. Heat and stir now and then over low heat. Serve over rice.
Dissolve yeast and salt in water in large bowl. Add soybean flour, stirring slowly; add the gluten flour and mix well into a soft dough. Cover with a clean cloth, let rise until almost doubled in bulk, then punch dough down, and let rise 30 minutes more. Turn out onto a lightly floured board; cut into loaf sizes (2 pieces). Shape into loaves, place into greased loaf pans. Let rise for 30 minutes. Then bake in a 350° oven for about 50 minutes.
Heat skillet. Brown rice in oil. Add other ingredients and bring to boil. Simmer covered 15 to 20 minutes.