HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chopped vegetables in layers in quart jar to make stripes of different colors. Pour rest of ingredients over chopped vegetables. Cover and chill 4 to 5 hours. Turn over. Chill 4 more hours to marinate evenly. Makes 1 quart.
Place sugar, Crisco, and salt in a large bowl.	Pour scalded milk over this and let cool. Then add 4 c. flour and mix well. Dissolve yeast in tepid water and add to flour mixture. Add remaining flour. Cover with greased waxed paper. Let rise until doubled (1 1/2 to 2 hours). Pour dough onto floured board. Roll out. Cut.	Dip in melted butter. Place in pans to rise, about 1 hour. Bake at 375° for 20 to 25 minutes. Makes approximately 30 rolls depending on size.
Cream eggs, vanilla, sugar and oil together. Add squash, flour, soda, salt, pineapple, nuts and raisins. Stir together until well blended. Pour into greased 13 x 9-inch pan. Bake at 325° for 1 hour or until done.
Mix sugar, mustard, salt, vinegar and onion juice in the blender. On medium speed, add oil very, very slowly. Blend until thick. Add poppy seed and blend again. Store in refrigerator. Great on grapefruit and avocado salad.
Beat eggs with sugar until blended. Sift together flour, cornmeal, baking powder, baking soda and salt. Add dry ingredients alternately with the buttermilk to the egg-sugar mixture. Stir thoroughly after each addition. Stir in melted butter. Melt the 1 teaspoon butter in a 9-inch cast-iron skillet and thoroughly coat sides. Pour batter into the warm skillet. Bake at 400° for 30 minutes or until top just begins to brown. Serve warm in wedges from the skillet. Makes 1 corn bread, 12 servings.
Boil chicken until tender. Mix dough like pancake mix or thicker, drop by teaspoon into boiling broth until done. Add a few drops of yellow food coloring for appetizing look.
Mix sugar, cornstarch and cocoa in saucepan. Add small amount of water and mix. Add remaining water. Stir and bring to a boil. Cook one to two minutes to thicken slightly. Remove from heat and add vanilla and butter. Makes 1 1/2 cups sauce. Best when used warm on ice cream or other dessert.
Prepare 1 day ahead of use. Bake chicken breast, unseasoned, skin side down, at 325° to 350° for 45 minutes (micro, 6 minutes). Dice. Toast sesame seeds and almonds 10 minutes in 300° oven.
Combine all ingredients. Put in 1 or 2 small oven dishes. Heat at 350° for 20 minutes or more until browned. Serve hot with Fritos, crackers and veggies.
Combine egg, jalapeno pepper, garlic, cumin, ginger and salt in a large bowl. If necessary, place shredded sweet potato in several layers of clean white paper towel, firmly pressing to remove excess moisture. Add sweet potato, corn, bread crumbs, spinach, green onions and cilantro (if desired) to the egg mixture and mix well. Shape mixture into 12 two-inch patties. Heat oil in 12 inch non-stick skillet over medium heat. Cook patties in hot oil about 6 to 8 minutes, turning once. If desired, serve with mango chutney and yogurt. Makes 6 servings.
Heat most of the oil in a skillet. Add fish and saute 2 minutes. Remove from pan and set aside. Add remaining ingredients except orange juice. Reduce heat to low and simmer 20 minutes. Add orange juice. Use remaining oil to grease sides and bottom of casserole. Put 1/2 of fish in casserole. Add 1/2 of the onion mixture. Layer with rest of fish. Top with remaining onion mixture. Cover. Bake 30 minutes or until bubbly at 375°. Serve with rice.
Let Jell-O set, but not firm. Then fold in pineapple. Fold in rest of ingredients and refrigerate.
Combine and place in container of your choice; let set. Serves 10 to 12.
Add cold rice to the dressing mixture, then the chicken, celery and nuts. Fold in oranges a layer at a time. They need to be in the salad for a while to marinate.
Sift the flour. Add salt and sift again. Add shortening using a pastry blender. Cut into flour until coarse crumbs are formed. In a small bowl or 1-cup container, beat egg. Add water and vinegar; drizzle over flour mixture. Mix until the flour is moistened and holds together in a ball. Divide into 4 pieces. This will make four 9-inch single crusts or 2 double crusts. If making pie shells, bake at 425° for 12 minutes.
Mix in a 2 1/2-quart container the first 8 ingredients. Add dressing and toss gently. Cover and chill for up to 24 hours.
Peel eggs; cut in half. Remove yolks and mash with mayonnaise and sweet and dill relish. Spoon mixture into egg whites. Sprinkle with salt and ground red pepper (lightly).
Combine sugar, water and cornstarch. Bring to a boil. Cook for about 5 minutes. Cool.
Combine all ingredients in blender container and process until smooth. Yields 2 servings.
Boil the chicken breasts. Cook broccoli. Remove from burner before time limit. Put half of the soup on bottom of pan evenly. Take chicken from the bones in strips. Put the strips over the soup, covering the bottom of pan. Put the other half of the soup on top of chicken. Sprinkle with salt and pepper to taste. Put broccoli on top of soup with ends toward the end of the pan, flowers in the middle. Sprinkle Parmesan cheese over the top. Put foil on pan; bake at 350° for about 25 minutes.
Beat egg whites until stiff, gradually add 2 tablespoons sugar and continue to beat until glossy. Spread in greased and floured cake pan. Bake in slow oven, (150°) about 1 hour until dry. Meanwhile, combine the 2 egg yolks with 1 whole egg, 1/2 cup sugar and 1/4 cup water in a saucepan with juice of 1 lemon and rind. Cook over hot water until thick. Cool completely. After	meringue has cooled, fill shell 1/2 with whipped topping. Top with lemon custard and decorate with dollops of whip cream and strawberry halves. Refrigerate.
Dissolve gelatin in boiling water. Let cool until syrupy. Beat in sour cream. Fold in pineapple, nuts and cherries. Put in refrigerator until set.
In a pot, boil 1 quart water. Add macaroni; boil 8 minutes until tender. Drain macaroni. Add milk, pepper, Worcestershire sauce and cheese. Pour into greased casserole. Split franks almost through lengthwise. Cut in half crosswise. Arrange franks on top of macaroni mixture. Fill slits with chili sauce. Bake at 350° for 30 minutes. Serves 2.
Day 1: Line pan with heavy foil. Place brisket on foil. Pour 1/3 cup liquid smoke over meat. Sprinkle with garlic, onion and celery salt. Seal tight and refrigerate overnight.
Beat eggs with salt and pepper. Add corn and halve the onions. Mix well; pour half into greased baking dish. Cover with a layer of grated cheese; then add the rest of the corn. Top with remaining onions. Bake in a 350° oven for 30 minutes.
Combine sugar, corn syrup and water in a 2-quart glass measuring pitcher. Cook uncovered in microwave oven 6 minutes on High; or until sugar is dissolved. Stir in peanuts into mixture. Cook uncovered in microwave to hard-crack stage (8 to 10 minutes at High); stir twice. Add baking soda and vanilla; mix well.
Pop popcorn and put in roasting pan (disposable type). Melt margarine and add brown sugar, salt and Karo. Boil 5 minutes without stirring. Remove from heat and add vanilla and soda. Pour over popcorn and stir. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix jello. When jello sets, cut in small pieces. Cut apple and banana in small pieces. Drain liquid from fruit cocktail. Mix jello pieces, apple, banana and fruit cocktail together. Add marshmallows and small Cool Whip. Place in refrigerator to chill.
Brown hamburger and onion. Cook noodles until tender, drain. Combine all ingredients in greased casserole dish. Bake at 350° for 30 to 40 minutes.
Saute green pepper and onion in butter. Add remaining ingredients. Serve warm. Good with Melba toast rounds or Bremner wafers.
For each can of beans used, dice three strips of bacon and fry. When almost done, add some chopped onion. After onion starts to brown, pour off almost all the grease. Add the beans, one tablespoon of brown sugar and three tablespoons of ketchup. Stir well, cover and simmer slowly 5 to 10 minutes.
Saute and drain ground turkey and onion. Add (juice included) pinto beans, jalapeno pinto beans, white hominy, yellow hominy, Ro-Tel tomatoes (cut up), 3 cans water, taco seasoning and Hidden Valley Ranch dressing (original mix). Simmer approximately an hour. Serve.
Dice pork or bacon and saute in pot. Add onion (I use more onion than recipe calls for) and cook until tender. Add potatoes and water and simmer until potatoes are tender. Add the corn, seasonings and scalded milk.
In a large bowl, beat together butter and cream cheese. Stir in the remaining ingredients (except French fried onions).
Cook broccoli until tender. Drain; place in casserole dish. Pour Cheese Sauce over broccoli. Top with bread crumbs and Parmesan cheese. Bake at 325° for 45 minutes, or until bubbly. Let cool for 1/2 hour.
Heat milk. Mix cornstarch in 1/4 cup of milk and add beaten egg yolks. When warm, mix all together and cook until thickened. Add coconut. Put in baked 9-inch shell.
Peel, wash and dice potatoes. Boil until tender, about 30 minutes; drain. Add margarine, salt and pepper to hot potatoes. Mix in a bowl the eggs, onion, pickles and juice, pimento, mustard and mayonnaise. (This can be mixed an hour or so ahead of time and refrigerated.) Add mixture to potatoes while they are hot or very warm; mix gently.
Saute onion in margarine. Put rice on to boil for 10 minutes, then add soup and broccoli to onion. Cook low until broccoli is tender. Add Velveeta; mix until it is melted. Add rice mix and then pour into a baking dish. Cook in oven at 350° about 10 minutes, then serve.
Wash chicken. Combine flour, rosemary, thyme, seasoned salt, pepper and salt. Roll chicken in mixture. Heat oil in skillet. Add chicken; cook until golden brown.
Melt oleo. Add ham, onion and celery. Saute about 10 minutes. Add thyme and potatoes and cook, stirring. Add chicken broth; bring to a boil. Lower heat. Salt and pepper to taste. Simmer about 15 minutes. Add corn and milk and heat until simmering.
Pound each chicken breast half to an even thickness. Sprinkle with salt and pepper. Over medium heat, brown chicken lightly on both sides. Remove chicken. To the pan, add the broth and wine; bring to a boil. Meanwhile, squeeze 1/4 cup juice from one of the lemons. Combine juice and flour until smooth. Add to skillet; cook until thickened, stirring frequently.
Combine wine, lemon juice, oil, garlic, sage, rosemary and oregano in a 12 x 8 x 2-inch baking dish. Trim excess fat from chops. Place chops in baking dish. Cover and refrigerate at least 8 hours, turning chops occasionally. Arrange chops with thickest portions towards outside of dish. Cover with wax paper and microwave at Medium (50%) power for 8 minutes, turning chops over and rearranging after 4 minutes.
Cook eggplant and potatoes in pot until soft, approximately 20 to 25 minutes. Drain water, mash vegetables; allow to cool. In large mixing bowl, put mashed vegetables and add egg, cheese, parsley, garlic and enough seasoned bread crumbs to form mixture that holds its shape. With hands, form balls and drop into hot oil and brown on all sides. Drain on paper towel. Serve hot or at room temperature.
Place all dry ingredients in a percolator bin. Pour juice in percolator pot. Perk until heated.
Mix and cook over low heat until clear. Strain through a fine sieve and cool. The addition of 1/2 cup currant jelly gives a sparkle to its color. Serve over vanilla or peach ice cream or canned or fresh stewed peaches. Excellent served over fresh fruit salad.
Mix butter and eggs until creamy. Add sugars, salt, baking powder, soda and vanilla. Beat until creamy then add remaining ingredients one at a time. Put spoonfuls on lightly greased cookie sheet. Bake for 10 minutes at 375°.
Cream butter and sugar. Add all other ingredients and mix well. Chill. Drop by rounded teaspoonfuls onto greased cookie sheet and bake at 300° for 20 to 30 minutes. Cool on wire racks.
Put pork and beans in saucepan. Add franks (cut in small bite-size pieces) and barbecue sauce. Cook on medium heat for 12 minutes. Serve hot.
Beat the eggs until foamy. Add oil, sugar, zucchini and vanilla; mix lightly. Add the flour, salt, soda, baking powder, spices and nuts; mix well. Bake in 2 greased and floured bread pans for 1 hour at 350°.
Beat eggs and brown sugar together. Add molasses and shortening and mix this in well. Add all remaining ingredients and mix well. Pour in a greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Wash and drain spinach. Cut up into smaller pieces, add diced onion to spinach. Add remaining ingredients. Use your favorite bobalki dough recipe. Roll out a small portion of dough at a time and cut into large squares. Fill each square with about 1 tablespoon filling, fold over and pinch as you would for pirohi, being sure to seal the edges. Prick with fork and brush with oil. Bake in well-greased cookie sheet for 20 minutes or until golden brown at 400°.
Preheat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Onto a piece of waxed paper, sift together flour, baking powder and salt. Pour butter into mixing bowl. Add sugar. Stir until dissolved. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla; add flour mixture, beating well until smooth. Stir in walnuts and chocolate chips; spread into pan. Bake 25 to 30 minutes. Cool; cut into 3 1/2 x 2-inch bars. Makes 24.
Tear lettuce; place in deep bowl. Layer other ingredients in order given except for sugar and mayo. Add sugar to mayo. Spread over top as you would frosting. Top with cheese. Cover and refrigerate overnight.
Mix first 3 ingredients together. Mix all the rest of ingredients with the first 3. Put in muffin cups. Bake at 400° for 15 to 20 minutes, checking until done. Batter can be kept in refrigerator, covered, for at least 3 weeks.
Combine crumbs and melt butter. Set aside 1/4 cup of butter crumbs. Combine remaining crumbs, oysters, mushrooms, cream and Worcestershire sauce. Turn into a baking dish. Top with reserved crumbs. Bake at 350° for 40 minutes. Serves 8. (May omit mushrooms.)
In a pizza pan spread softened cream cheese to make a "crust". Spread salsa evenly over cream cheese for "sauce". Layer shredded lettuce and then shredded cheese. Sprinkle with chopped green onion for color. Serve with corn chips.
Sift together flour, baking powder and salt. Work in 3 tablespoons of lard. Add milk and mix well. Roll the dough to 1/4-inch thick; spread with melted oleo, brown sugar and apples. Sprinkle with cinnamon. Roll and cut into slices 1 1/2-inches thick. Place in greased 9 x 12-inch pan.
Preheat oven to 375°. Sift together the flour, baking powder and salt. Place in large mixing bowl along with butter, sugar, milk, egg and vanilla. Beat until smooth. Stir in oats. On floured surface, roll out dough to 1/8-inch thickness. Cut into shapes. Decorate. Bake on ungreased cookie sheet for 9 to 10 minutes. Remove and cool on wire racks. Yields 2 1/2 dozen.
Sprinkle gelatin on cold water in small bowl to soften. Stir until dissolved. Beat eggs in large bowl until thick. Add sugar gradually and blend well. Stir in milk, gelatin mixture, salt and flavoring. Chill until thick and syrupy. Whip cream enough to hold soft peaks. Fold into chilled mixture. Pour into 8 to 10 paper cups. Sprinkle crumbs on each and top with a maraschino cherry. Cover well and freeze until firm. May be kept frozen for some time.
Steam broccoli until crisp-tender. Drain and chop into bite sized pieces. Stir together next 3 ingredients; add broccoli and stir to coat all pieces. Add mango and nuts. Stir and chill.
Put sliced potatoes and onions in casserole dish. Put oleo on top; salt and pepper to taste. Mix soup and milk together; pour over potatoes. Bake at 375° for 35 to 40 minutes.
Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. In large bowl, sift together dry ingredients and set aside. In small bowl, beat eggs and oil. Add pecans and strawberries. Add this mixture to dry ingredients, mixing until just well blended.
Rinse and de-stem all cranberries. Place in pan. Cover with cover. Simmer slowly until softened. Add sugar as cranberries cook.
Sift flour and salt together. Cut in Crisco. Sprinkle with water. Mix with fork. Press together to form ball. Roll out on floured surface. Gently fold and put into 9-inch pie pan. Crimp edges. Bake at 325° for 1 hour. Cool to room temperature or overnight. Pour cold filling in crust. Spread with remaining Cool Whip.
Place chicken breasts in roasting pan and cover with milk. Place 1/2 tablespoon oleo on each piece. Cover and bake at 350° for 1 hour or until done.
Cream sugar and butter or Crisco. Add eggs, preserves, jam, buttermilk	and vanilla. Sift together flour, soda, baking powder, spice, salt and cocoa. Add to flour mixture: raisins, nuts and candied cherries. Combine ingredients and bake at 275° until done. Line pan with waxed paper for easy removal.
Melt butter over low heat. Stir in cocoa until dissolved; stir in sugar. Add milk and vanilla. Bring to boil. Boil for one minute. Remove from heat and stir in oatmeal until blended, then stir in peanut butter. Drop by spoon onto heavy waxed paper or into a pan and cut into squares. Makes about 2 dozen.
Stir to combine Kellogg's Bran Bud cereal, milk, seedless raisins, pumpkin, sugar. Let stand 2 minutes to soften. Add to bran mixture and beat well egg and shortening. Sift together flour, baking powder, salt, cinnamon, nutmeg. Add to bran mixture. Stir only until combined. Fill greased 2 and 1/2 inch muffin pan cups 3/4 full. Sprinkle lightly with sugar. Bake in moderately hot oven (400 degrees) about 30 minutes or until muffins are golden brown. Serve hot. Makes 12 pumpkin muffins.
Put all ingredients into a 1 1/2-quart covered casserole. Bake at 350° for 45 to 60 minutes.
Mix the first 3 ingredients and use as a dip or roll into a ball and roll in nuts. Top with a cherry.
Blend sugar, margarine, shortening, eggs and flavoring together. In another bowl, mix plain flour and soda together. Slowly mix buttermilk and flour mixture in with sugar mixture. Flour and grease pan. Makes 2 to 3 cakes.
Melt butter. Mix well to sugar. Add 4 eggs, one at a time, mixing well after each one. In large mixing bowl, add cake mix, oil and water; mix at least 3 minutes. Add sour cream; mix. Add butter, sugar and egg mixture; mix 1 minute. Add poppy seed; blend. Grease a Bundt pan. Bake at 350° for 45 minutes.
Combine ingredients thoroughly. Form into small balls. Place on ungreased baking sheet and bake at 350° until meat is done, about 15 minutes.
Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Can add 1 small can of tomato paste if you like a little more tomato flavor. Pour in enough water so that all is covered. Cover and simmer over medium heat until potatoes are tender, about 1 hour; bring heat back to a boil. Crack eggs into pot. Cook until eggs are done. Serve with crackers and hot sauce.
Melt chocolate and shortening together in pan. Put toothpick into each marshmallow. Dip marshmallows into chocolate mixture, coating well. Roll in cookie crumbs or chopped nuts.
Combine the ingredients in a mixing bowl and beat well until the dough is smooth and holds together well. If the dough is too sticky, add a little more cinnamon until it reaches the consistency you like. If the dough is too crumbly, add a little more applesauce.
Mix sugar, flour, salt and baking soda together. Add eggs, oil and can of fruit cocktail (do not drain).
Heat drained juices and use to dissolve gelatin. Cool and add Coca-Cola. Chill until thick. Stir in cream cheese, fruit and nuts. Chill until set.
Place in a sealable freezer bag and freeze. It preserves flavor better than drying.
Place cheeses in mixer bowl and let stand until softened. Add onion and Worcestershire sauce and blend on low speed. Beat until fluffy, scraping bowl often. Cover and chill 8 hours or more. Shape mixture into a ball; roll in parsley flakes to garnish. Chill 2 hours until firm. Serve with your favorite crackers.
Mix and cook over very low heat until it forms and is not sticky to touch. Knead like bread dough for a couple of minutes, until it is formed into a ball. Store in airtight container.
Combine first 6 ingredients; mix well. Spread over tortillas; roll to enclose filling. Wrap tightly in plastic wrap. Chill for several hours; cut into 1/2-inch slices. Serve with salsa.
Mix egg yolks, mayonnaise, vinegar, mustard, salt and pepper together. Mix with mixer (makes mixture real creamy). Add to your split egg whites. Sprinkle with paprika on top.
Gradually add sugar to butter in large mixing bowl. Cream at medium speed. Add eggs one at a time. Beat thoroughly after each. At low speed, add flour and extract. Pour batter into a well-greased and floured 15 x 10 x 1-inch jelly roll pan. Mark off 20 squares and place one heaping tablespoon of cherry pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, sift confectioners sugar over cake. Cool. Cut into squares. Can also use lemon or blueberry pie filling.
*Toast sesame seed in 350° oven only 2 to 5 minutes. Watch!
Sprinkle dry lime Jell-O on crushed pineapple. Stir well and add small marshmallows. Place in refrigerator 6 to 7 hours. Stir occasionally. Shave, crush or blend one package of butter mints. Whip one pint of whipping cream or 2 packages of Dream Whip. Fold whipped cream and the crushed mints into Jell-O mixture. Place in an oblong pan and freeze. Serve frozen. Will keeps 2 weeks in freezer.
Butter a shallow 1 1/2-quart baking dish. Thoroughly combine all ingredients in a large bowl. Pour into prepared pan. Bake at 325° for 55 minutes. Makes 6 servings.
Set the onions, cucumbers and peppers in salt water for 3 hours (1 gallon water to 1 tablespoon salt). After 3 hours, drain off liquid and rinse good. Bring the sugar, vinegar, turmeric, celery seed and mustard seed to a boil. Add other mixture; bring to good boil. Seal in jars.
Chop or finely grind the cranberries and orange. Mix all ingredients together. Let stand at least 24 hours in refrigerator to allow flavors to blend. Will keep in glass jar in refrigerator indefinitely. A real compliment to chicken or turkey.
Mix sugar, vinegar, salt, Wesson oil and pepper in water in saucepan. Bring to boil and boil 3 to 4 minutes; cool. Mix in large bowl corn, peas, beans (all drained), pimento, onion, bell pepper and celery. Stir in cooled liquid; refrigerate. Will keep for days.
Cook onion in margarine until tender. Add remaining ingredients. Stir over low heat until cheese melts.
Beat eggs until light. Add powdered sugar and melted oleo. Add dry ingredients. Add fruit and nuts (chopped). Bake at 325° for 30 to 35 minutes. Spread with butter and powdered sugar frosting. Cut in 1 x 2-inch bars.
Cover stew meat with water. Cook in pressure cooker about 20 to 25 minutes; drain. Place meat in crock-pot. Cover with cream of onion and cream of mushroom soups. Cook on high for about 1 hour. Serve over noodles.
Inspect squirrel, making sure all buckshot has been removed. Put cut up squirrel, berries and 1/2 cup salt in a non-aluminum bowl and cover with water. Refrigerate overnight.
Cream butter and sugar; add eggs, flour, baking powder and almond extract. Mix very well until batter is smooth. Pour in round cake pan; sprinkle almonds on top and bake 25 to 30 minutes at 350°.
Mix all ingredients except chocolate chips and wax. Set in refrigerator; chill. Shape in small balls. Melt chocolate chips and wax together in microwave. Dip balls in melted chocolate and set on wax paper until hardened.
Combine ground beef, onion and green pepper in 2-quart casserole. Cover and cook on High 2 1/2 minutes. Stir. Cook on High 2 1/2 more minutes. Drain. Add remaining ingredients. Stir to mix. Cover and cook on High 5 minutes. Stir. Cook on 80% (reheat) 5 minutes. Stir. Sprinkle broken taco chips on top. Leave cover off. Microwave on 80% (reheat) 1 1/2 minutes. Let stand 5 minutes before serving.