HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add hot water, 1/2 cup sugar, shortening and salt. Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water. Add to cool mixture 2 whole eggs, well beaten. Add unsifted flour. Mix well.
Mix salt, water and ammonia. Pour this mixture over several small pieces of charcoal in a small glass bowl. Add several drops of different colored inks on various parts of the charcoals. Leave this undisturbed for several days and crystals will cover it in an interesting formation, growing and spreading every day. It will be white where no ink was applied.
Combine first 7 ingredients in a bowl; stir well. Add eggs; stir until dry ingredients are moistened (batter will be slightly thick). Spread into a 9-inch square baking pan coated well with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes; cut into bars about 2 inches across. Bake about 12 to 15 minutes or until browned. (The cookies won't be crisp unless they are browned.) Yields 44 cookies. Calories: 144 for 2 cookies. Food exchange: 1 bread and 1 1/2 fat.
Cook asparagus in 1 cup of stock until tender. Melt butter in deep saucepan. Remove from heat. Stir in flour. Add 2 1/2 cups stock, a little at a time. Cook, stirring, until slightly thickened. Stir in cream, pepper and cooked asparagus with liquid. Heat through. Serve hot with lemon wedges to squeeze over top of soup. Serves 6.
Cook onions in butter until lightly browned, about 20 minutes. Add beef broth and Worcestershire sauce. Season to taste with salt and pepper. For better flavor add 1 envelope of chicken base.
Combine 1st 4 ingredients and beat until melted. Dissolve soda in boiling water and add to above mixture.
Boil the chicken until tender, with no salt. Debone chicken and cut into small pieces. Melt margarine in 9 x 13-inch pan. Mix stuffing with melted margarine in bowl. Put hot stuffing mixture in 9 x 13-inch pan and save other half for topping. Heat the soups and broth in saucepan. Pour the soup mixture over the chicken. Add the remainder of stuffing mix. This may be dampened with some broth. Bake at 350° for 39 minutes.
Melt chips, oleo and peanut butter together. Pour over cereal in a bowl. Fold until cereal is coated. Shake in plastic bag with powdered sugar until coated. Spread out on sheet to dry. It works best to divide sugar in thirds and layer with cereal in bag.
Preheat oven to 350°. Press cookie dough into greased 12-inch pizza pan or into 12-inch circle on greased baking sheet; bake 12 to 14 minutes. Cool. Spoon ice cream onto crust; freeze until firm. Top with fruit and drizzle with topping.
In deep frypan, place oil, meat and salt. Add 1/2 cup water. Cook until meat turns white. Add celery, bell pepper and onions. Cook slowly for about 1 hour. Add 1 can tomato sauce. Simmer about 20 minutes. Soak beans about 1 hour in warm water. Cook, adding 1/2 teaspoon or more of salt and 2 slices bacon. Cook slowly until beans are done. Add 1 can tomato sauce and simmer about 10 minutes. Add meat mixture at same time. Top with grated cheese, if desired.
Layer into a well-greased casserole the potatoes, onions, bacon and cheese. Repeat layers. Bake at 350° for 1 hour or until done.
Boil sugar, water, cornstarch and jello until thick. Cool. Bake pie shell and cool. Place fresh strawberries in cooled crust. Pour thickened mixture over strawberries.
Mix Crisco, plus sugar. To this, add 1 cup boiling water and mix well. Add 1 more cup of boiling water to finish dissolving Crisco. Put thermometer in and when temperature drops between 105 to 110°, add yeast. Stir well and add beaten eggs. Dump the mixture into the flour and mix until blended only. Cover and let rise twice or refrigerate overnight. Punch down and knead. Roll out into rolls. Let rise 1 1/2 hours. Bake at 350° for 13 to 15 minutes.
Melt butter in pan and cool. Mix all ingredients and roll out on floured surface. Place biscuits in pan, then turn so both surfaces are buttered. Bake in a 500° oven until golden brown. (Can cut recipe in half.)
Combine the first 4 ingredients to make the dressing. Cook over low heat, stirring constantly, so it will not stick or cook in the microwave in a 4-cup measure on medium-high (7) until thickened. Cool. Can be prepared a day or two ahead.
Beat eggs. Add sugar and mix thoroughly. Add milk, vanilla, nutmeg and flour. Blend well. Pour into 2 unbaked pie shells. Bake at 325° for 30 to 40 minutes or until custard has set. Serves 12.
Mix by hand all the ingredients. Shape into small balls. Bake on ungreased cookie sheets at 350° for 8 to 12 minutes. While cookies are hot, roll in confectioners sugar, cool completely. Roll in sugar again.
Mix all ingredients and drop by teaspoon on greased cookie sheet. Put in oven preheated to 350°. Turn oven off and leave overnight in oven or until oven cools.
Sprinkle chicken with salt, pepper and paprika. Fry chicken in oil over moderate heat until lightly browned. Put chicken in a large casserole at least 14 inches in diameter and 2 1/2 inches deep or roasting pan. Add onion, garlic and green pepper; cook until tender. Add tomatoes, bouillon cubes and bay leaf. Cook and stir for about 5 minutes. About 1/2 to 1 hour before serving the Paella, heat oven to 350°. Take chicken out of casserole. To the mixture left in pan, add rice, salt to taste, oregano and saffron (rub between palms before putting in). Pour in boiling water and stir. Taste and add more seasoning if desired. Arrange chicken, sausage, shrimp and clams on top of rice. Scatter peas over all. Bake, uncovered, for 30 to 45 minutes or until liquid is absorbed and rice is tender. Do not stir Paella after it is put in the oven. You may cover it with foil to keep it warm for 1/2 hour.
Combine flour, nuts and melted oleo. Pat into 13 x 9 x 2-inch pan. Bake for 30 minutes at 350°. Cool.
Heat the oil in a soup pot. Add chopped garlic and bread crumbs. Fry until lightly golden; stir in paprika. Immediately add boiling water and salt. Cover and simmer slowly for 20 minutes. The bread should almost dissolve. Place soup in 4 individual bowls and add one egg per bowl. Poach the eggs in the soup by placing bowls in hot oven for a few minutes. Garnish with parsley.
Heat olive oil and 2 tablespoons of butter in heavy skillet. Brown steaks on both sides. Reduce heat and cook gently until they are medium rare or cooked to desired doneness. Remove from the pan and keep warm. Pour off the fat. Add remaining butter to the remaining juices. Add the onion and chopped jalapenos and simmer, stirring constantly, until softened. Add the red wine; bring to a boil and deglaze pan, being sure to scrape up any bits that may have stuck to pan. Add the ground pepper (black), stock and cream and bring to a boil. Reduce heat and simmer until sauce is smooth and thick. Place the steaks on a plate; pour the sauce over the top and garnish with jalapeno slices and cilantro and serve.
Cut beef in narrow strips. Toss in mixture of 6 tablespoons flour, salt and 1/4 teaspoon pepper. Brown in small amount of bacon drippings. Add water, 1/4 teaspoon pepper, mushrooms and onion. Cover and simmer until tender. Add paste of 2 tablespoons flour and 2 tablespoons water. Add slowly to meat. Simmer until thick. Add sour cream. Do not boil. Serve over rice. Serves 6 to 8 people.
Stir together Eagle Brand and pineapple. Pour into ice cream freezer, then add Orange Crush. Start freezer.
Cook potatoes approximately 30 minutes in boiling water. Drain and add remaining ingredients, except paprika. Beat until combined. Spoon mixture into lightly buttered, 2-quart casserole. Sprinkle with paprika. Cover and refrigerate overnight.
Brown tenderloin in oil; insert garlic in tenderloin with small pricks. Rub remaining garlic on body of meat, then set aside. Saute the following: onion, mushrooms and garlic in butter. Add wine. Add cream until smooth. Add mixture to pork in casserole dish. Cover dish tightly with aluminum foil and bake (30 to 40 minutes per pound) at 350°. Slice thinly to serve.
Mix all ingredients together and bake in a 350° oven for 30 to 35 minutes.
Cook cauliflowerets in boiling water and salt until tender, 5 to 8 minutes. Drain water from cauliflower into bowl. Add bouillon cubes and mix well. Reserve cooked cauliflower. Melt margarine in 2-quart saucepan. Blend in flour. Remove from heat and stir in cauliflower water, cream or milk and cheese. Add nutmeg and pepper. Stir and cook over medium heat for 4 to 5 minutes or until mixture begins to thicken. Add cooked cauliflowerets and heat 1 minute. Serve hot, garnished with chopped fresh parsley. Yield: 6 servings. Can use broccoli and potatoes using dill for seasoning.
Cut 4 thin slices of lemon; set aside. Squeeze 2 teaspoons juice from remaining lemon; set aside. In 10-inch skillet, over medium heat, in hot oil, cook chicken 10 minutes or until brown on both sides. Spoon off fat. Meanwhile, in small bowl, combine soup and milk; stir in reserved lemon juice and pepper. Pour over chicken. Top each piece with lemon slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is tender and juice runs clear, stirring occasionally. Makes 4 servings.
Sift sugar, flour, soda and salt together. Add two unbeaten eggs and crushed pineapple. Mix and pour into floured pan and sprinkle with 3/4 cup brown sugar on top. Bake 1 hour at 350°.
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased muffin cups 2/3 full. Bake at 400° for 22 to 25 minutes or until toothpick comes out clean. Cool 5 minutes then remove to cooling rack.
Mix all the ingredients together well and pour into unbaked pie crust. Bake in 425° oven for 10 minutes, then reduce heat to 350° and bake for 50 to 60 minutes longer. Cover edges of crust with foil after 30 minutes of baking to prevent excessive browning.
Melt butter in 9 x 13 pan. Sprinkle with graham cracker crumbs. Pour condensed milk over this and then sprinkle with chocolate chips, peanut butter chips, nuts and coconut. Pat down. Bake at 350° for 20 to 25 minutes. Let cool and cut into bars.
Mix together. Bake at 250° for 2 hours, stirring every 15 to 30 minutes. Makes 5 to 6 pounds.
Cook raisins in 1 cup of water. Save 2/3 cup of water from raisins. Sift together the dry ingredients in a large bowl. Add remaining ingredients and mix well with hands. Pour into 2 large or 3 small pans that have been greased and floured. Bake at 350° for 1 hour or until done.
Mix together tuna, eggs, celery, olives, onion, cashews, salt, pepper and enough salad dressing to moisten. (Do not make mixture too wet.) Pack firmly into fish mold.
Preheat oven to 350°. Cook ziti in a large pot of boiling salted water until tender but firm, about 10 to 12 minutes. Drain and rinse under cold running water. In a medium bowl, combine Ricotta cheese, eggs, 1/2 cup of Parmesan cheese, salt, pepper and parsley. Mix to blend well. Toss cooked ziti with 2 cups marinara sauce. Place 1/2 of the pasta in an 11 x 7-inch baking dish. Top with Ricotta mixture and 1/2 of the Mozzarella cubes. Top with remaining ziti, marinara sauce, Mozzarella cheese and Parmesan cheese. Bake until ziti is heated through and cheese bubbles, 30 to 35 minutes.
Chop onions and Velveeta cheese and place in pan. Add chili and heat on medium until cheese is completely melted. Serve with nacho chips. Great on hot dogs.
Add chocolate to water. Place over low flame. Bring to boil and cook 4 minutes, stirring constantly. Add sugar and salt. Boil 4 minutes longer, stirring constantly. Serve hot or cold over ice cream, etc. Makes 1 cup.
Place shrimp, onions, & peppers in sauce pan and saute until shrimp are pink. Add rest of ingredients (except rice) and bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5-6 minutes. Fluff. Add parsley, if desired, and serve.
Mix crust and cook in oblong or square pan at 350 for 20 minutes. Cook completely.
Dissolve jello in 1 cup hot cranberry juice. Add remaining 2 cups of cranberry juice and lemon juice. Cool slightly. Add 7-Up and ice. Makes 28 (4-ounce) servings.
In a skillet, brown meat. Add taco seasoning packet. Drain and return to skillet. Sprinkle with broken chips. Spread beans over the chips. Spoon salsa over beans. Top with cheese. Return to low heat and cover until cheese is melted.
Mix cake mix according to directions on package and bake. Cook lemon pie filling and cool completely. Set aside. After cake has completely cooled, spread lemon pie filling between layers. Reserve about 1/3 of filling for topping on cake. Cover entire sides and about an inch on top with Cool Whip. Pour lemon pie filling around the top of cake. Fill center of top with Cool Whip. Garnish with thin lemon slices twisted. Lemonicious!
Combine peas, onions, and dressing. Mix well. Marinate overnight. Add salsa or picante sauce and mix. Use large corn chips for "scooping" dip. A big hit with men!!
Shake rabbit in bag with mixture of flour, paprika, garlic salt, salt and pepper. Heat oil in large skillet over moderate temperature. Cook the large meaty pieces about 10 minutes before adding the smaller pieces. Turn pieces often for even cooking. Cook until tender and brown, 30 to 35 minutes. Serves 3 to 4.
Prepare One Bowl Brownies as directed using 4 eggs and omitting walnuts in batter. Spread into pan.
In a mixing bowl, combine oats, sugars, flour and salt. Combine soda and water. Stir into oat mixture along with shortening and vanilla. Roll in walnut size balls and place on greased cookie sheet. Bake at 350° for about 10 minutes or until golden brown. Yields 3 1/2 dozen.
Whip egg whites until foam appears. Add cream of tartar. Beat until stiff. Add sugar and fold in crackers, nuts and vanilla. Bake at 350° for 30 to 35 minutes.
Fry bacon strips until both sides are brown. Drain excess grease onto a paper towel. Slice sausage in 1/2-inch thick pieces; cook until well heated. Add remaining ingredients (except water) in a 2-quart saucepan. Add water; stir. Bring to a boil; stir occasionally. After about 6 to 8 minutes, turn down heat and let simmer until rice is done. Serve hot with a side of steamed vegetables.
Spoon 1 cup spaghetti sauce in 9 x 13-inch pan. Cook spinach and drain. Mix spinach, Ricotta and Mozzarella cheese, eggs, Parmesan cheese and cooked Italian sausage. Fill cooked shells (a cake decorator bag works well to fill shells). Put shells in baking dish and top with remaining sauce. Bake at 350° for 15 to 20 minutes.
Melt butter in a heavy 3-quart saucepan. Add brown sugar and salt. Stir in corn syrup, mixing well. Gradually add the milk, stirring constantly. Cook and stir over medium heat until candy reaches 245°. Remove from heat. Add vanilla; stir. Pour into a well-buttered 9 x 9-inch pan. Cool, cut and wrap. Makes 2 1/2 pounds.
Cover beans with water and soak overnight; drain. Add water and ham. Boil; simmer for 3 hours. Add rest of ingredients. Salt and pepper to taste. Simmer for 30 to 60 minutes. Dish and serve. This soup also freezes nicely.
Prepare ice ring by filling mold with water to within 1 inch of top rim. Freeze. Arrange pineapple chunks, orange slices and maraschino cherries on top of ice. Carefully fill with water and freeze.
In my cafeteria, Hilda's Cupboard, I served this recipe once a week. Many said once was not enough.
Combine sugar, mustard, salt, flour and eggs; mix well. Stir in remaining ingredients except cabbage. Cook 3 to 5 minutes, until thickened. Keep warm in pan and pour over cabbage. Yields 1 pint of slaw.
Brown ground beef and cook onions and peppers until tender. Stir in soup and seasoning. Put in casserole dish, placing large spoonfuls of potatoes on top and around edge of dish.
Preheat oven to 350°. Spread rice in 3-quart shallow baking dish. Bake for 15 minutes or until golden brown, stirring occasionally. Combine salad dressing mix with 2 1/2 cups boiling water and soup. Stir into rice. Cut hens in half; season with salt and pepper. Place cut side down on rice. Cover tightly with foil. Bake for 30 minutes or until hens are tender. Yields 2 to 4 servings.
Combine first ingredients until well blended. Stir in pecans. Pour in pie shell. Bake at 350° for 55 minutes or until knife inserted near center comes out clean.
Brown meat and onion in skillet. Drain and place in casserole dish. Mix in BBQ sauce and pork and beans. Cut biscuits in half and place around sides of dish. Top with grated cheese. Bake 350 until biscuits are brown.
Bring raisins and water to a boil about 3 minutes. Cool while you mix all the rest of the ingredients. Stir in the raisins. Bake at 350° for 12 to 15 minutes.
Core cabbage. Separate leaves and parboil in salted water until limp. Set aside. Mix beef and pork, rice, onions, bell pepper, salt, pepper and garlic together well. Place about a tablespoon of beef and pork mixture on cabbage leaf that has been cut in half lengthwise. Roll, using toothpicks to hold together.
Heat oven at 350`; mix all ingredients except cheese in 1 1/2-quart baking dish. Bake, covered, for 1 hour and 15 minutes; remove cover and top with cheese. Cook until bubbly and brown.
Heat oven to 350°. Place large square of aluminum foil in baking dish. Put the whole fresh mushrooms in dish. Add the bouillon cubes and butter or margarine. Fold foil up and together, making a complete seal. Bake for about 30 minutes. Stir and serve.
Mix beef well with the milk. Shape into 10 patties. On waxed paper, flatten each patty to over 6-inches. Put equal amounts of stuffing mix in center of each patty. Draw edges over stuffing and seal. Place in 3-quart casserole. Combine soup, sauce and catsup. Heat until smooth and bubbly. Pour over the meat. Bake, uncovered, at 350° for 45 to 50 minutes.
Blend smooth all but lemon juice. Add juice. Lightly boil in a saucepan, stirring, 5 to 10 minutes.
Combine berries, 1 cup water and sugar in a large saucepan. Bring to a boil. Combine 2 tablespoons water and cornstarch; mix well. Stir into berry mixture. Cook 1 minute over medium heat; add lemon juice. Let cool. Serve over angel food or sponge cake or over ice cream. You can substitute any kind of berries for this sauce.
Mix flour with approximately 2 cups of milk until moistened. Grease a 1 1/2-quart casserole dish. Crush crackers and make layers of crackers, oysters and onion. Sprinkle nutmeg, salt and pepper on top and dot with butter. Pour milk mixture over all and bake at 350° for 1 hour.
Mix sugar, corn syrup, water and margarine in a saucepan; bring to a boil. Remove from heat; let cool. Beat eggs in a large bowl; gradually add syrup mixture, then salt and vanilla extract. Add nuts. Pour into pastry shell. With a knife, flip over the pecan halves that are not facing up. (My mother always did this.) Bake in a preheated 350° oven for 40 to 50 minutes.
Mix dry ingredients. Add enough milk to make a paste and then remainder of milk and add margarine in saucepan. Heat on medium-low and stir until thick. Add vanilla. Add more milk if needed. (An old recipe and really delicious.)
Saute onions; cut up cheese into cubes and mix with soup and onions. Heat. Serve over toast.
In bowl, combine flour, milk, eggs, oil and salt. Beat until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon 2 tablespoons of batter into skillet. Lift and tilt skillet to spread evenly. Return skillet to heat; brown crepes on one side only. Separate crepes with waxed paper. Makes 16 to 18 crepes. Freeze any remaining unfilled crepes. Serve with fresh fruit or fruit compote rolled inside. Top with whipped cream.
Add dry ingredients to melted oleo; combine egg yolks and milk and shake well. Add to rest of ingredients and cook over low heat; stir often, until custard thickens. Pour into baked pie shell. Beat egg whites until thick and fluffy. Add 2 tablespoons sugar and beat. Cover pie and bake at 350° until brown.
Preheat oven to 350°. Grease angel food or Bundt pan with oil and flour. Mix cake mix with pudding, 4 eggs and 7-Up. Mix on high speed for about 5 minutes. Pour into pan. Bake for 50 to 60 minutes.
Cream the margarine and sugar until fluffy. Beat in egg. Stir in flours. Press into a lightly greased 8 x 8-inch pan. Spread jam over crust, evenly. Sprinkle nuts over jam. Bake at 350° for 22 minutes, until firm. Cool before cutting.
Oil dish with 1 tablespoon of oil. Add spinach and salt. Coat with bread crumbs and rest of oil. Preheat oven to 375°. Cook 50 minutes.
Beat eggs well. Mix together with milk, sugar and vanilla and pour over bread and cornflake layers. Bake at 350° until knife comes out dry.
Beat oil and sugar for 1 minute. Add eggs and banana; beat well. Add dry ingredients, milk and vanilla. Mix well and stir in nuts. Bake 1 hour at 350°. Cool before cutting.
Chop onions and tops. Set aside. Bake potatoes 1 1/2 hours. When cool, scoop potato out of skin.
Combine all ingredients except sunflower seeds. Refrigerate until firm enough to handle. Form into ball and roll in seeds. Serve with your favorite crackers.
Mix ingredients together and pour into greased or buttered pan. Bake at 350° for 50 to 60 minutes.
Cream sugar and butter. Spread on bun halves and broil until bubbly.
Chop vegetables. Mix all ingredients together. Cook until thick. Seal in jars and process in water bath.
In large skillet, heat oil until very hot. Add shrimp; cook 2 minutes. Add onions and cook until shrimp are done. Add peppers, pear and pineapple juice and cook 1 minute. Remove from heat. Add red onion, tomato, mangos and mint. Salt and pepper to taste. Squeeze lemon over and serve. Garnish with mint. Serves 4.
Roll doves in seasoned flour. Brown in oil in heavy skillet. Add celery, onion and bell pepper. Saute until limp. Add rice, tomatoes and stock. Season with salt and pepper to taste. Pour into buttered casserole and bake at 350° for 40 minutes. Check rice for doneness and bake longer, if necessary.
Cream the butter and sugar until creamy. Add sifted flour and salt alternately with milk, beating after each addition. Add eggs, one at a time. Beat well after each. Add flavoring and pour into greased and floured tube pan. Put into cold oven and turn to 300°. Bake for 1 1/2 hours. Do not open oven until cake is done.
Cream sugar and butter well. Add one egg at a time; beat well after each. Reduce speed of mixer and add flour small amounts at a time, beating well, then add vanilla and salt, beating well. Cook in floured and greased tube pan. Bake at 325° for 1 hour and 15 minutes.
Clean crab meat well and put in a pan. Bring to a boil with 1 cup of milk. Set aside. Then add salt and pepper, dried red peppers and Worcestershire sauce to taste. Mix all together. If too mushy, add cracker meal.
You will need 2 (8-inch) cake pans and a 22-inch decorator tip pastry bag.
Cook French fries as directed.	Sprinkle with cheese and bacon bits. Put under broiler for 1 to 2 minutes or until cheese is melted. Serve with Ranch dressing.
Melt margarine and chocolate. Add pecans. Blend; don't beat the flour, sugar, vanilla and eggs. Pour chocolate mixture into flour mixture. Do not beat; pour into paper muffin cups (do not put cups in muffin tins). Put on cookie sheet with sides. Fill half full. Cook 35 minutes at 325°. Do not overcook.
Bring all ingredients, except peanut butter, to a boil until soft ball stage. Remove from heat. Add the peanut butter; use wooden spoon. Place pan in cold water and beat 1 minute.
Cook sausage in large skillet. Crumble with fork as it cooks. Drain. Add green pepper, onion and garlic; cook 5 minutes. Stir vegetables into sausage. Add tomatoes, seasonings and peas with liquid in can. Cover; simmer 15 minutes. Serve hot with grated cheese on top.
Beat cream cheese good. Fold Marshmallow Creme. Use as dip for all kinds of fruit and pears, apple, etc.
Pare apples; slice into bowl. Mix spices and sugar. Combine with sliced apples. Add lemon juice if apples are not tart enough. Arrange in unbaked 9-inch pie shell. Put on top crust; seal around edge and either prick with fork or cut design with sharp knife in top crust, to allow steam to escape. Preheat oven to 450°. Bake pie for 15 minutes, then reduce heat to 350° and bake 30 minutes longer, or until crust is brown.