HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water, salt and butter to boil. Add flour and stir until smooth and leaves the sides of pan. Cool slightly, then stir in one egg at a time. Drop by large rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° until they are browned and look dry (about 30 minutes).
Blend together. Cook until clear and take from stove. Add 1 tablespoon of lemon juice. Add red food coloring. Cool and add 1-quart strawberries and pour into a baked pie shell.
Combine crumbs and butter; press into an 8-inch pan. Bake 8 minutes at 350°. Saute onions in oil until tender; put into shells. Mix remaining ingredients, except cheese. Pour over onions. Top with cheese and bake at 350° for 45 minutes.
Preheat oven to 350°. Mix in dishpan in order given. Drop by large tablespoon. Bake 8 to 10 minutes. Makes 124 cookies.
Cut the bacon and carrots into small pieces and fry in butter until just brown. Put the chicken on top of this in a heavy pan with leeks, herbs and seasoning. Pour in stock, dot chicken with butter. Cover and simmer for 2 to 3 hours for a boiling chicken, less for a roasting chicken. Cook cabbage separately and make a bed of it on which to serve the chicken surrounded by the vegetables. Boil stock, thicken with 1 ounce flour and 1 ounce butter and pour around chicken or serve separately.
Mix ingredients together. Cook until thick. Pour into baked pie shell and cover with egg whites, beaten real stiff with a little sugar. Brown in oven until golden brown.
Mix ingredients, adding cheese last. Pour into greased baking pan. Bake at 350° for 1 hour and 10 minutes. Serves 6 to 8.
Mix buttermilk baking mix, water and minced scallion greens with a fork until blended. Cut chicken in 1-inch pieces. Put in large, nonstick skillet and stir in chicken gravy, frozen peas and carrots and sliced white part of scallions. Bring to a boil, stirring a few times. Reduce heat and drop 8 large spoonfuls dough on chicken mixture. Simmer uncovered 10 minutes. Cover and simmer 10 minutes more until chicken is no longer pink in center.
Blend together butter, margarine and sugars. Add 2 eggs. Mix well. Add all other ingredients, mixing well. Drop by rounded teaspoonful on greased cookie sheet. Bake at 400° for 10 to 15 minutes.
Grease casserole dish. (Size depends on how many eating.) Peel and slice potatoes, making first layer in dish. Next, make a layer of sliced onions. Next, layer of sliced carrots, then layer of celery. Top with layer of ground beef. Pour can of soup on, then salt and pepper. Bake at 375° for 1 hour.
Cream together sugar and Crisco shortening. Add egg yolks, almond extract and yellow food coloring. Add and mix salt, baking soda and flour. After mixing everything, make a small ball for cookie (about the size of a golf ball). Put a small hole in the bottom of cookie with finger (do not go all the way through). Place on slightly greased cookie sheet. Dip raw almonds in egg whites and place almonds in center of cookie. Put a pan of water on the last rack in the oven (to keep moisture in). Place cookies on the rack above pan of water (middle rack). Bake at 300° for 20 to 45 minutes, depending on size of the cookie.
Put soups, potatoes and onion in crock-pot and cook on high all day; stir often. Add ham and heat until warm. Serve with a salad, roll and butter to complete meal.
Stir together the first 5 ingredients until blended. Add pecans. Pour into pie shell. Bake in 350° oven 50 to 60 minutes.
Mix broken pretzels, melted butter and 1 tablespoon sugar together. Press into bottom of 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
Combine all ingredients except cheese. Cook until potatoes are tender. DO NOT DRAIN. Mash in the pan it was cooked in. Add 12 ounces lite Velveeta cheese; heat, stirring constantly. DO NOT BOIL.
Use crumbled cooked Tennessee Pride Country sausage moistened with beaten egg for filling party pinwheels. For variety, blend spicy apple butter with sausage before spreading on dough and rolling. Bake at 350° until brown.
Layer above ingredients in a quiche dish. (Use a very thin layer of picante sauce.) Add topping. Chill several hours. Serve with taco chips.
Dissolve yeast in warm water. Add remaining ingredients. Mix well and knead for several minutes. Place in large pan to rise. Brush top with small amount of shortening. Let rise twice. Form into long loaf. Place on greased pan (cookie sheet is ideal) covered with corn meal. Slash at 2-inch intervals. Brush with cold water. Leave uncovered until dough has risen to at least double its size. Brush again with cold water and sprinkle with sesame seed. Bake in preheated 375° oven for 30 minutes.
Preheat oven to 400°. Grease a 2-quart baking dish. Into dish, layer oysters, parsley and celery twice. Top with salt, pepper and dots of the butter. Top all with cracker crumbs. Pour oyster liquid from can over all. Punch holes in mixture and pour a little milk into each hole. (Just pour enough milk to get the whole mixture moist.) Bake 30 to 40 minutes.
Soften butter at room temperature and cream it with the sugar in a mixing bowl until light and fluffy. Mashed the bananas and add to the butter and sugar mixture. Add the salt, cinnamon, lemon juice and egg. Sift the flour with the baking powder and fold it into the liquid mixture. Pour the batter into a greased 9 x 5 inch loaf pan. Bake at 350 for 1 hour or until a cake tester comes out clean. You can serve with honey, pudding or ice cream.
Cook broccoli and drain well. Saute onions in margarine. Add soup, cheese and seasonings. Cook on medium heat until cheese melts. Add broccoli and cook 1 minute. Stir to blend ingredients. Add drained mushrooms and almonds. Serve hot.
Prepare roast (or use leftovers), trimming all fat. Save broth. Cut meat fine and set aside. Cut everything fine. Combine celery, carrots, onion and cabbage together with approximately 1 quart water; simmer until tender. Add remaining ingredients and simmer for 1 hour. Makes a large kettle.
Cut cheese into 8 wedges; set aside. Stir together the flour and salt in a shallow dish. Whisk together the egg and milk in a small mixing bowl. Stir together cornmeal and cinnamon in another shallow dish. Heat oil for deep frying to 365° in a heavy 3-quart saucepan or deep fryer. Coat each piece of cheese with the flour mixture. Dip into egg mixture, then into cornmeal mixture, being sure to coat entire wedge. Gently lower cheese wedges, 2 at a time, into hot oil for 40-60 seconds, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve with Brandied Pear-Cranberry Salsa. Makes 8 servings.
Mix together and let sit in refrigerator several hours or overnight. Before serving, add crumbled bacon bits.
Butter pan. Add rice. Sprinkle onion soup over rice. Add consomme. Place chicken in pan, skin up. Bake at 325° for 2 1/2 hours. When chicken is light brown, cover with foil.
Boil chicken, then cook spaghetti in chicken broth. While spaghetti is cooking, mix chicken with soups and Ro-Tel. In a large pot on stove top, add spaghetti. Mix and heat everything, then add cheese and cook until melted.
Rinse beef as directed on jar. Mix all and put in a Pyrex pie plate. Top with 1/2 cup chopped pecans that have been heated in 1 tablespoon oleo and 1/2 teaspoon salt. Bake at 350° for 20 minutes.
Moisten prepared turtle in a bowl of water. Hand roll turtle in flour and meal, 3 parts flour and 1 part meal. Add salt and pepper to taste. Fry at low temperature approximately 1 hour under covered pan. Electric skillet best. Use vegetable oil or shortening. Brown and serve.
In a large saucepan, melt butter or margarine. Stir in flour. Stir in milk, cream and broth. Cook until mixture is slightly thickened and bubbly. Reduce heat. Stir in chicken, dash of pepper or 1/4 teaspoon Mrs. Dash table blend, vegetables and rice. Cook and stir until rice is tender and heated through. Yields 4 servings.
Cook spaghetti, then rinse with cold water and drain. Put spaghetti in 9 x 13-inch Pyrex dish. Pour over oleo. Brown ground beef. Mix tomato soup with beef. Add water. Add tomato bits, garlic, grated cheese, half and half, mushrooms, oregano, basil and rosemary and mix well. Pour beef mixture over spaghetti and mix well. Top with grated Mozzarella or Parmesan cheese. Bake 30 minutes at 350° (can be frozen unbaked). Cover with aluminum foil.
Add bread slices to ground beef. Add all other ingredients and mix well. Form into loaf and bake at 350° for 1 hour.
Combine first three ingredients in a bowl. refrigerate for 30 minutes. Shape mixture into a ball and roll in chopped pecans, coating thoroughly. Serve with crackers.
Soften yeast in water. Add a sprinkle of sugar to help yeast act faster and stir. Put shortening, sugar and milk in a pan and warm. Watch that it doesn't scorch. Cool. Add yeast mixture and stir. Add eggs and mix. Add flour and salt. Mix gradually and let rise double. Work dough good. Make into rolls and let rise. Bake at 375° until golden brown, about 15 to 20 minutes.
Heat sugar and milk; add caramels, after caramels have melted, boil 4 minutes. Remove from heat, add chocolate chips, stir. Add vanilla and peanuts. Drop by teaspoonfuls onto waxed paper. WORK QUICKLY. Makes 5 to 6 dozen.
Cook hamburger and drain. Mix beans, ketchup, Worcestershire sauce, mustard, onion, sugar and meat. Bake in 350° oven for 35 minutes.
Crumble yeast into small bowl; add 1 tablespoon sugar, 1 cup lukewarm milk and 1 cup flour. Mix and set aside to rise. Cream butter and 1 cup of sugar; add eggs and mix well. To egg mixture, add remaining flour, alternating with yeast mixture and remaining milk. Knead until dough is smooth and elastic. Place in greased bowl; cover and set aside in warm place until doubled in bulk.
Mix flour and sugar; add water and vinegar. Cook over low heat until thickened; add salt and butter, then diced beets.
Mix well and chill at least 8 hours. Put in foil cup cake liners; freeze until needed.
In a large bowl, place squash, sugar, salt, ginger, cinnamon, nutmeg, cloves and molasses. Mix together eggs and milk and add to mixture. Put into unbaked pie shell and sprinkle with nutmeg. Bake 20 minutes at 425°, then 45 minutes at 375°.
Combine jello, boiling water, and sugar and let jell to thick syrup. Then whip slightly. Add remaining ingredients. Pour into 9 inch square pan. Top with maraschino cherry halves if desired. Refrigerate for several hours. This salad makes an excellent late evening dessert. Serve with crackers (Triscuits, Wheat Thins, etc.) or even with hot rolls. Coffee, of course!
Cover beans with water and soak overnight. Add 1 teaspoon salt and simmer 1 hour or until beans are almost tender. Drain and set aside.
Slice cookie dough like you are making cookies and lay out on pizza pan. Press dough together. Cook cookies and let cool.
Dust chicken with flour, salt and pepper. Saute chicken in butter and garlic over medium heat 1 to 2 minutes. Add peppers, mushrooms and artichokes. Saute 5 to 10 minutes more. Add sherry, whipping cream and chicken stock mixed with cooked linguini. Don't overcook.
Place beef in a Dutch oven. Combine all ingredients; pour over beef. Cover and bake at 350° for 5 hours, turning occasionally. Shred beef with a fork. Serve on rolls or buns. Makes 24 servings.
Combine all ingredients. Add water as needed. Form into balls. Roll in flour. Brown in small amount of hot olive oil. Add to your favorite spaghetti sauce.
Place pecan halves in 6 groups of 3 in a ring. Top each one with a caramel. Bake 2 to 3 minutes or until caramels are softened (not melted). Melt chocolate morsels; stir occasionally. Spread 1/2 teaspoon of chocolate over each caramel. Chill for 20 to 30 minutes. Makes 4 dozen.
Beat together first 4 items. Add remaining ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 15 minutes.
Pour all together, except American cheese, in a 2-quart casserole and bake 30 minutes, having put the slices of American cheese on the top.
Wash and cut potatoes in large slices. Place in baking dish with onion rounds. Spoon mushroom soup on top. Add 1/2 cup water and parsley flakes. Salt and pepper to taste. Cover with foil. Bake in oven until tender, 30 to 45 minutes at 400°.
Mix all together and pour into a 9-inch unbaked pie shell. Top with crumbs. Bake at 350° for 30 to 45 minutes.
Cook celery in saucepan for 10 minutes. Drain liquid in measuring cup and add milk to make 1 cup. Make a thin cream sauce by melting the butter, stirring in the flour, then blending in the celery liquid and milk. Cook, stirring until thickened and smooth. Add the salt. Place half the cooked celery in a buttered 2-quart casserole. Sprinkle with half the almonds and half the noodles. Add remainder of the celery, almonds and noodles. Pour the sauce over all. Sprinkle with paprika and bake at 375° for 20 minutes. Serves 6.
Mix as for pastry: 2 cups flour, 4x sugar and butter or margarine. Press into sheet pan. Bake in 350° oven for about 20 to 25 minutes or until lightly browned. Beat together eggs, sugar and lemon juice. Sift 1/4 cup flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake for 25 minutes. Cut into bars.
Crush the Oreo cookies; set aside. Cream together the cream cheese, butter and 10x sugar. Mix the milk, pudding and Cool Whip separately. Add cheese mixture to milk mixture; mix well. Take the plastic top of Cool Whip container and place in bottom of 8-inch flowerpot (plastic). Layer crushed cookies in the bottom, then layer cream cheese mix. Continue alternating. End up with cookies on top. (Looks like dirt.) Refrigerate a few hours or overnight (firm). Decorate with gummy worms and frogs. Place silk flower in pot. Serve with a clean trowel.
Saute onions and mushrooms in butter until tender. Add soup and stir well. Gradually add milk. Grease a 3-quart casserole dish and put 1/3 of cooked broccoli in bottom. Season with salt, pepper and paprika. Fill casserole dish in layers (1/3 of ham, 1/3 sauce and 1/3 stuffing mix). Repeat until gone, ending with topping of bread mix. Dot with butter and bake at 350° about 30 minutes. Serves 6 to 8.
Combine all ingredients; bring to boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, 20 to 25 minutes. Serve hot. Serves 4. Low calorie, only 64 per serving.
Pour all dry ingredients into sifter and sift into 9 x 9-inch ungreased cake pan. Make 3 holes in dry ingredients. Into 1st hole put vinegar, 2nd hole vanilla and 3rd hole vegetable oil. Pour cold water over all. Stir with a fork until mixed. Bake at 350° for 30 to 35 minutes.
Shred cheese and mix with the other ingredients until well blended. Roll into small balls, about the size of a teaspoon. Bake at 350° for 10 minutes until brown. If not brown enough, turn on broiler for approximately 2 minutes.
Sift dry ingredients together into a big bowl. Add shortening and 2/3 cup orange juice, unbeaten egg whites and orange rind. Beat again for 2 minutes. Pour the thin batter into 2 layer pans, lined with waxed paper. Bake at 350° for 30 minutes.
Mix and drop balls on a cookie sheet. Bake 10 to 12 minutes at 400°.
Dissolve Jell-O in boiling water. Let cool. Cream the cream cheese with gelatin. Add oranges and pineapple to gelatin mix. Fold in Cool Whip. Refrigerate.
Combine chocolate, butterscotch and peanut butter morsels in a 2-quart bowl. Heat in microwave for 1 1/2 to 3 minutes, or until melted. Stir in peanuts. Drop onto wax paper with a teaspoon. Refrigerate in airtight container.
Combine all ingredients except the rabbit and pour over rabbit. Let stand in cool place for 2 days. Remove rabbit and drain and dry. Roll in flour; brown in hot fat. Gradually add 1 cup of solution. Cover and simmer until tender. Thicken remaining liquid for gravy.
In large pot, cook the onion and garlic in margarine until tender. Add the water, potatoes, sausage, beans and bouillon. Heat to boiling. Reduce heat; simmer, covered, for 15 minutes. Add cole slaw, catsup and vinegar. Simmer 10 more minutes. Quick and delicious.
Combine the egg, bread crumbs, meat and spices. Split meat mixture in half. Spread evenly in the bottom of a standard bread pan. Layer mushrooms, onion, green peppers and cheese in the bread pan. Add the remaining meat and tomato topping. Bake in a 350° oven for one hour. Voila!
Boil water and sugar until it becomes a syrup and can spin a thread. Cook a few minutes longer or until mixture will form a soft ball in cold water. Remove from heat; add grated rind and stir until candy coats the nuts. Pour onto a marble surface or onto wax paper.
Cut chicken, green peppers and onion into strips. In 1 tablespoon oil, saute green peppers and onion until soft. Remove from pan. Saute chicken until cooked. Cover with fajita mix that has been dissolved in 1/4 cup water. Replace green peppers and onion and stir. Add can of tomatoes. Serve with warm tortillas and cheese.
Overlap bread in rows in the bottom of a 3-quart oblong baking dish. Sprinkle with ham, cheese, peppers and scallions. Beat eggs in a large bowl. Beat in milk, mustard, pepper and paprika. Pour egg mixture over ingredients in baking dish. Cover and refrigerate at least 1 hour or overnight. Heat oven to 350°. Bake 45 to 50 minutes or until knife in the center comes out clean. Let stand 5 to 10 minutes before serving.
Mix all together and bake in an oiled loaf pan at 350° until done (about 35 minutes).
Combine broth and cornstarch. Cook until thick and clear. Add chicken. Place remaining ingredients in individual bowls. Have guests build their own stack in the following order: rice, chicken in gravy, tomatoes, peas, celery, green pepper, onions, pineapple, almonds, coconut, raisins, water chestnuts, noodles and cheese. Yields 6 to 8 servings.
Heat oven to 400°. Lightly grease pie plate (10-inch). Cook broccoli or cauliflower until almost tender. Drain thoroughly. Mix with onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.
Mix egg yolks with other ingredients. Beat egg whites until stiff and fold in mixture. Put into unbaked pie shell. Bake at 350° for 30 minutes, or until firm.
Place chicken in 12 x 8 inch baking dish. Combine remaining ingredients; pour over chicken. Bake at 325° for 1 hour, turning occasionally. Serve with fluffy rice and tossed greens. Very simple. Tastes great!
Preheat oven to 400°. Rinse and dry fish well. Salt and pepper. Layer fish in baking dish. Mix remaining ingredients and spread on fish. Bake at 400° until slightly browned and fish is flaky. Yield: 4 to 6 servings.
Take dough out of refrigerator and roll out on a floured pastry cloth or board. Roll dough to about 1/4-inch. Spread one stick of butter on the rolled out dough, then sprinkle with brown sugar and cinnamon. Roll up the dough, then slice and put in a greased pan. Let the dough rise until doubled. Bake at 375° for 20 minutes. Let rolls cool slightly, then glaze with 1/2 cup orange juice and confectioners sugar to make glaze of the right consistency. Glaze while warm, if desired.
Take your sausage, green bell peppers and onions and brown them off. Then you boil grits, and after you do your sausage, you drain the grease and add the grits to it. Mix it together and then you add cream of chicken soup and shred a lot of cheese where it can cover the whole dish. Then you bake it at 350° for 45 minutes. This dish is under $5.00. It is used only in a casserole dish. It is enough for your family.
Mix all together. Add dry stuffing mix and form into loaf. Bake large loaf 1 hour and 15 minutes in 375° oven. You can make 3 small loaves and bake them 1 hour.
Cook the almonds in the butter over low heat until golden brown. Remove form heat. Add salt and juice. Pour over beans. Serve hot.
Drain and mash the kidney beans. Combine all ingredients thoroughly. Line a 9 x 5 x 3-inch loaf pan with foil and pack beef mixture into foil. Bake at 350° for 1 hour and 30 minutes. Makes 10 to 12 servings.
Cook beef in oil; add remaining ingredients and cook about 2 to 3 minutes over high heat, stirring constantly, just until broccoli is tender.
Mix all ingredients in large container. Cover. Store in refrigerator for 24 hours before serving. Serves 40 (5 ounce) cups.
Beat oil, brown and white sugar, salt and eggs. Add and mix in gradually the flour, baking powder, baking soda and 2 teaspoons of cinnamon. Blend in carrots, pineapple and walnuts. Mix and pour into greased Bundt pan. Bake at 350° for approximately 1 hour.
Dissolve jello in boiling water; drain blueberries and pineapple, reserving juice. Measure juice, add enough water to make 1 cup, add to jello. Stir in the blueberries and pineapple. Pour into 2-quart flat pan and refrigerate until set. Combine sugar, sour cream, cream cheese and vanilla. Spread over jello layer and sprinkle pecans over the top.
Combine margarine, crumbs and sugar. Press firmly on bottom of 9-inch spring-form pan.
Combine cake mix, egg and butter. Press into a 9 x 13-inch ungreased pan. Beat cream cheese, powdered sugar and eggs until fairly smooth. Pour evenly over crust. Bake at 350° for 40 minutes or until lightly browned.
Combine cherries, 1/2 cup water and sugar in saucepan; boil 5 minutes. Mix jello with 2 cups boiling water; add Coke. Cool until mixture begins to thicken slightly. Add cherry mixture, nuts and pineapple. Refrigerate. Yields 12 servings.
Combine the sugar and sour cream and cook to 240° (soft ball stage). Remove from heat. Add a tiny pinch of salt and the butter. Beat with electric mixer until mixture begins to grain. Stir in vanilla and walnuts and pour into a buttered pan and mark in squares.
Layer first 6 ingredients exactly as listed. Frost with mixture of Hidden Valley dressing, sour cream and mayonnaise. Make 24 hours ahead. Toss before serving.
Brown and drain ground beef. Cook peppers and onions until tender. Mix all ingredients and cook at 325° for 45 minutes.
Mix first 11 ingredients for 2 minutes. Add apples, raisins and walnuts. Bake for 45 minutes or until done. Bake at 350°.
Cream butter,	salt and sugar. Beat constantly. Add eggs 1 at a time, and beat just enough to mix or blend.	Add raisins and nuts. Stir in spices.	(I mix the three together so they will be well blended.) Add vinegar. Pour into unbaked pie shell (9-inch). Bake at 350° for 30 to 40 minutes.
Combine sugar, butter, salt, eggs, vinegar, coconut, pecans, and raisins until smooth. Pour into unbaked pie crust and bake in preheated 325 degree oven for 40 - 45 minutes until set in center. Cook at least one hour before cutting. Makes 1 pie.
Cream margarine, peanut butter and powdered sugar. Make into small round balls and set aside.
Preheat oven to 450°. In a plastic bag, shake or toss all ingredients until vegetables are well coated. Empty into 13 x 9-inch baking or roasting pan. Bake, stirring once, for 20 minutes or until vegetables are tender. (Choose from sliced zucchini, yellow squash, red or green peppers, carrots, celery and mushrooms.) Serves 6.
Melt shortening in top of double boiler. Add sugar and flour; mix thoroughly. Gradually add hot milk; cook over hot water, stirring constantly until thick. Add a little hot mixture to egg yolks, mixing well, and put back into boiler. Remove from heat. Add vanilla and salt. Cool slightly, then add beaten egg whites. Divide mixture in half; add melted chocolate to one half. Put vanilla half in casserole dish. Drop the chocolate half by spoonfuls onto vanilla side. Cut with knife to create marble effect. Put dish into a pan of hot water. Bake for 45 minutes in a 350° oven. (I usually double recipe.)
Prepare 2 baked pie shells. Slice 1 large banana in each. Prepare Dream Whip according to package directions. Mix in 1 cup sugar and cream cheese. Cool and pour over bananas. Spread pie filling over cream.
Brown beef and drain. Mix soups, milk and tomatoes in micro-safe dish and heat until hot. Spray casserole dish with Pam and layer with half Doritos; layer half of meat, onions and cheese. Pour 1/2 soup mixture over and repeat layers. Pour rest of soup mixture over top. Bake at 350° until hot and cheese is melted.
This pagach dough recipe will make two pagach using a 15 x 10-inch cookie sheet. Simply double the amounts of the ingredients for four pagach, etc.