HumbleIntelligence/food-ner-1-Million huggingface dataset:
Finely chop first 5 ingredients in food processor. Add remaining ingredients. Cook 1 1/2 hours or until thick. Hot pack (remove bay leaves before canning).
Mix warm water and yeast in food processor. Add salt and oil; add a little flour at a time. Keep adding flour, 1/4 cup at a time until dough comes away from bowl. Should be able to handle dough without sticking to fingers. Knead dough on floured surface for 30 seconds. Place in greased bowl and cover for 20 minutes. Remove and knead for 30 seconds more. Place in bowl and cover for another 20 minutes. Remove from bowl and place on floured surface. Push out air bubbles, then roll dough out into oblong shape. Brush dough with some water. Roll dough up like a carpet. Turn ends under. Sprinkle cornmeal on cookie sheet. Place loaf on sheet. Slash along top of bread. Cover; let rise for 30 minutes. Brush top of bread with water. Bake about 40 minutes at 350°. Bread sounds hollow if tapped on bottom when done.
Prepare graham cracker crust and chill. Dissolve lime jello, creme de menthe and hot water. Add remaining ingredients. Chill.
Mix all ingredients; pour over meat. Place brisket in pan with tight fitting lid or foil. Do not open until done. Bake for 4 to 6 hours at 275°. If using smoker, wrap brisket in heavy foil and cook over grill 4 to 6 hours. This is good!
Boil all ingredients, except milk and butter, to soft ball stage. Add butter. When cool add evaporated milk. Beat well until light colored. Will keep in refrigerator for weeks.
Place chicken breasts in baking dish, skin side up. Combine soup, mushrooms and sour cream; mix well and pour over chicken.
Cream margarine, add sugar. Beat at medium speed on mixer. Add eggs, beat well. Stir in sweet potatoes. Combine flour, baking powder, salt and cinnamon. Add to creamed mixture. Spoon in greased muffin caps, filling 2/3 full. Combine 2 Tbsp. sugar and 1 tsp. cinnamon. Sprinkle over batter. Bake at 400 degrees for 20 - 25 minutes.
Cream butter; add sugar; cream again. Beat in eggs, one at a time; mix well. Add sifted dry ingredients alternately with milk. Stir in cranberries. Fill twelve greased muffin cups two-thirds full. Bake at 350° for 25 to 30 minutes.
Soften cream cheese. Drain picante sauce. Using the pulp, whip the cream cheese with pulp until completely mixed. A little juice can be used if the cream cheese is too hard.
Peel and slice bananas; beat until smooth in blender. Add syrup, 1/2 cup milk and vanilla; mix well and add remaining milk. Pour into glasses and top each with scoop of ice cream.
Combine the juices in a large container and refrigerate. Just before serving, stir in ginger ale and orange slices.
Brown hamburger and drain. In a small casserole dish put can of Spaghetti O's. Add hamburger. Stir and top with crushed chips. Bake 1/2 hour at 350°.
Chop and saute onion and margarine; add noodle soup, broth, corn, milk and pepper. Put all in blender for few minutes, then add chicken. Heat to boiling point but do not boil; sprinkle on parsley and serve hot.
Cream margarine and sugar. Add eggs, molasses and salt mixing well. Add flour, raisins and pecans.
Drain and flake tuna. Dice and add eggs. Add mustard, Miracle Whip, relish and salt and pepper to taste. Mix well. With a sharp knife, remove stem end of tomatoes and cut from the top to within 1/2-inch of bottom, creating 6-inch petals. Place lettuce leaves on small plates; center with tomato. Fill with tuna salad. Garnish with stuffed olives.
Place meat in bowl; set aside. Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan. Heat to boiling. Remove from heat; cool slightly. Pour mixture over meat; cool. Cover tightly and put in refrigerator. Marinate for five days; turn meat once a day. Remove meat from marinade and drain thoroughly. Strain and reserve juice. Using a Dutch oven, brown; add 1 cup marinade, carrots and onions. Bring rapidly to a boil; cover tightly and simmer about 2 hours, or until tender. Remove meat and add gingersnaps and sugar into liquid in Dutch oven. Simmer for 10 minutes. This makes delicious gravy.
Combine first 4 ingredients in 2-quart glass bowl. Microwave 4 minutes on High. Stir and microwave 4 more minutes on High. Add butter and vanilla. Cook 2 more minutes. Add soda and stir until light and foamy. Pour into buttered cookie sheet. Cool. Break into small pieces. Store in airtight container.
Melt butter in pot you will use to make soup in. Saute vegetables until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and make a smooth sauce. Add soda and cheese. Season with salt and pepper. Top with parsley before serving if desired. Use a large pot; will foam after soda is added.
Melt margarine in skillet. Pour mixture of flour, sugar, milk and vanilla into center of butter. Pour peaches and some of the juice into middle of skillet (cast-iron works great). Sprinkle with brown sugar and cinnamon and bake at 350° until golden brown (about 1 hour).
Mix catsup, beer and onion soup mix. Pour over meat. (May also add barbecue sauce.) Cook on low 8 to 10 hours or until meat can be shredded.
Press mixture into a 13 x 9-inch pan. Bake for 5 minutes at 350°. Let cool completely.
Soak squash in 3-quarts water with salt for 1 hour. Pour off brine. Combine sugar, vinegar, mustard and celery seed and bring to a boil. Add all vegetables and bring back to a boil but do not cook! Pack in hot jars and seal. Yields 8 pints.
In a large saucepan, brown ground beef and onion until onion is tender. Drain off excess fat. Add water, undrained tomatoes, corn, green beans, carrot, bouillon, parsley, basil, oregano and pepper. Bring to a boil. Cover and simmer for about 15 minutes, stirring occasionally. Makes approximately 6 servings.
For dressing, in a screw top jar, combine oil, cider or juice, vinegar, cinnamon and cloves. Cover and shake well to mix. Chill until needed. If using cranberries, toss berries with 2 tablespoons of the sugar; let stand for 15 minutes. Toss with remaining 1 tablespoon sugar for a frosted look. For grapes, which are sweeter, omit the sugar. Arrange greens on 4 salad plates. Top with apple slices. Shake dressing; pour over salads. Top with cranberries or grapes. Makes 4 to 6 side dish servings.
Beat eggs and sugar together. Add butter, milk and vanilla. Mix in rice and sprinkle nutmeg on top. Bake at 350° for approximately 1 hour. Use regular round glass baking dish. Can also add raisins, if desired.
Heat oven to 450°. Pierce pie shell with fork. Bake until pale gold. Cool. Reduce oven to 350°.
Bake cake by directions on box. While cake is hot, punch holes in cake with fork. Pour Eagle Brand milk all over, then when cake cools, spread Cool Whip on top. Add nuts, coconut or fruit, if desired.
Cook sugar, salt and milk. Stir until mixed. Then, without stirring, cook to 234° or until mixture forms soft ball stage in cold water. Remove from heat and add peanut butter, marshmallow cream and vanilla. Beat; pour into buttered pan.
Bake angel food cake according to package directions, cool. Dissolve gelatin in 4 Tbsp. cold water, add hot water and stir until dissolved - add pineapple, sugar, lemon juice - put in refrigerator to set or thicken. Whip 2 envelopes dream whip with 1 cup sweet milk and 1/2 tsp. vanilla - add this to the gelatin mixture - break up angel food cake in large pan - add the gelatin mixture, nuts and cherries, mix thoroughly. Grease tub pan - spoon mixture into pan and press down. Chill overnight - ice with 1 package dream whip and 1/2 cup milk. Spread with coconut and cherries.
Saute onion in 1 tablespoon butter; add beef and cook in remaining 2 tablespoons butter. Add soup, mushrooms, Worcestershire sauce and salt. Simmer for 10 minutes. Lower heat and add sour cream when mixture no longer boils. Serve over noodles or rice.
Bake biscuits according to package directions. Meanwhile, break sausage into chunks in a medium skillet. Add sage and brown over medium heat. Add flour and stir to coat meat and soak up the oils. Season with salt and pepper. Over low heat, slowly add milk, stirring constantly. Continue cooking and stirring until thickened. Serve immediately over warm biscuits.
Cut bacon in small pieces and fry together with chopped onion; drain off part of the grease. Add to beans and mix all the remaining ingredients, except cheese. Place in a large casserole with cheese. Bake 1 hour at 350°. Add cheese last 30 minutes.
Mix the water with 1 cup of tomato juice; heat until boiling. Dissolve in this the jello; gently stir. Now add the V-8, tomato juice, vinegar and Worcestershire sauce. Chill until it starts to jell. Then add, if desired, the chopped vegetables.
Heat 1/4 cup cooking oil in iron skillet in 400° oven. While oil is heating, stir together in mixing bowl all ingredients, except Cheddar cheese. Pour half of batter into heated skillet and top with 1/2 cup shredded Cheddar cheese. Pour remaining batter on top and sprinkle on other 1/2 cup shredded Cheddar cheese. Bake at 400° for 35 or 45 minutes, until lightly browned on top.
Boil the chicken. When chicken is finished boiling, take it out of boiler and season it. Also put the cut up green onions on it, garlic salt, black pepper and salt. Cut the chicken open about an inch. Put the corn bread stuffing inside, then put the barbecue sauce on it. Put in the oven for 20 minutes at 350°.
Drain pineapple; mix jello in bowl. Add sugar. Dissolve in 2 cups boiling water. Add 1/2 cup cold water. Add pineapple juice and all ingredients. Pour into 2-quart mold. Chill.
Mix everything and place in pie shells. Bake at 350° for 35 minutes. Makes 2 pies. Marshmallows can be put on top of pies the last few minutes of baking.
Wash and soak rice. Place in shallow pan. Add water and salt. Let stand, covered, on stove over low heat, for 15 minutes. Add chopped peppers and melted butter to the hot rice. Toss lightly with fork and add parsley.
Mix sugar, margarine, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Place by teaspoon on ungreased cookie sheet about 2 inches apart. Bake until set. Cookies should be soft when cool. Bake at 375° for 10 minutes. Cool slightly before removing from cookie sheet.
Drain liquids. Mix lightly. Add celery, chopped onion and green pepper. Marinate overnight in mixture of remaining ingredients.
Mix all ingredients together and pour into pie shell. Bake at 350° about 45 minutes.
Cream together butter and powdered sugar. Add salt, vanilla, sifted flour and chopped pecans. Mix well. Chill dough for 2 hours. Shape into 1-inch balls. Bake in a 350° oven for 12 to 15 minutes. While cookies are still warm, roll in powdered sugar. Keep in airtight container.
Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven, heat oil, cooking 1/3 of meat at a time. Remove meat; set aside. Reserve 1/2 cup onion. Add green peppers and onions to drippings. Cook 10 minutes. Return meat, add tomatoes and their liquid, tomato paste, chili powder, sugar, salt, oregano, pepper and 2 cups water. Heat to boiling. Reduce to low heat. Cover, simmer 1 1/2 hours. When meat is tender, the chili is done. Pass reserved onions around to guests to sprinkle over the chili.
Dissolve gelatin in boiling water 3 minutes. Add ice cubes and stir until thickened, about 3 minutes. Remove ice cubes. Blend in Cool Whip until smooth. Fold in fruit. Spoon into crust. Chill 2 hours.
Crush 1/2 quart strawberries with potato masher or fork. Add water, sugar and cornstarch; boil for 2 minutes. Remove from heat; stir in butter or margarine. Quickly pour glaze over remaining strawberries arranged in precooked pie shell. Refrigerate for approximately 1 hour. Serve with whipped cream.
Mix marshmallow cream and cream cheese; mix until well blended. Add flavoring and 1/2 cup pureed strawberries. Mix again. Garnish dip with halved strawberries and toothpicks.
Heat oven to 350°. Crumble Doritos into greased casserole dish. Spread chicken over Doritos and top with chopped onion. Mix soups and Ro-Tel tomatoes together and pour over chip mixture. Top with grated cheese and bake for 20 to 30 minutes or until well heated and cheese is melted.
Beat shortening and sugar. Add eggs, dry ingredients, milk and raisins. Add vanilla. Drop by teaspoon; press down with floured fork. Bake for about 10 minutes at 350°.
Combine first 4 ingredients. Cook 10 minutes. Add onions and water; cook 20 minutes. Add chili sauce, tomato paste and water. Then add all spices and simmer for 1 hour.
Mix 2 tablespoons of the flour with the blueberries. Mix butter and sugar together, add eggs one at a time beating after each addition. Mix flour, baking powder and salt. Add to butter and sugar mixture alternately with the milk starting with and ending with the flour. Add vanilla and lemon extract. Add blueberries and mix with spoon. Pour into a 9 x 9 inch square pan - well greased. Bake at 350° for 30 - 35 minutes.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well and toss with oil. In large bowl, layer lettuce, pasta, Miracle Whip, peas, onion rings separated, cheese and crumbled bacon. Cover; chill thoroughly, overnight.
Cook macaroni according to directions. Drain and let cool before adding all the other ingredients. Mix well.
Mix all ingredients and form into a ball. Chill and then cover with shrimp sauce.
Place broccoli in bottom of greased casserole dish. Put browned chicken on top. Add mushrooms and soup; top with cheese, then bread crumbs. Bake 35 to 40 minutes at 350°. Serves 12 to 14.
Roll biscuits thin and slice apples. Put apples, cinnamon and sugar (about 1/2 teaspoon) in the biscuits; pull together and pinch biscuits at top. Put in a long dish. Bring to boil 1 1/2 cups sugar, water and butter. Boil 5 minutes. Pour over dumplings. Bake for 1 hour at 325°.
Beat whole egg in deep bowl at high speed of electric mixer until stiff and pale yellow. Add lemon juice and oil by dribbles (very slowly). Continue beating constantly until it reaches desired consistency. Season to taste with salt and pepper. Store in refrigerator. Super good on fresh tomatoes.
If using chili beans, soak overnight. Cook in boiling, salted water until tender. Brown onion, green pepper, and meat in hot fat. Add tomatoes and seasonings. Simmer 2 hours, adding water if necessary. Add beans, heat thoroughly. Serves 6.
Preheat oven to 350°. Spray pan with cooking spray. Beat eggs. Add 57 sauce, brown sugar and ketchup, salt and pepper. Mix well. Add 2 cups cornflake crumbs; mix well. Add hamburger to ketchup mixture and mix it up well. (Grammaw says this must be done with your hands.) Pour into pan and shape into loaf. Bake at 350° for 1 1/2 hours.
Beat egg yolks with sugar; add lemon juice and lemon rind slowly until blended. Beat egg whites until stiff but not dry with cream of tartar. Beat whipping cream until peaks form but not stiff. Add whipped cream to yolk mixture. Put gelatine into water and let soften for a few minutes. Heat until liquid, then cool slightly. Mix gelatine into cream-egg mixture; stir until thickened. Add beaten egg whites and fold gently. Chill until firm. Serve with raspberry sauce.
Sift the first 6 ingredients together in a bowl. Add the oil, eggs and vanilla; mix well. Add the apples and chopped nuts; mix. Pour into 9 x 13 x 2-inch baking pan. Sprinkle with the butterscotch chips. Bake at 350° for 50 minutes.
In a large mixing bowl, beat together sugar, sour cream, eggs and vanilla on low speed with an electric mixer until combined. Then beat on medium speed for two minutes. Stir together flour, baking powder, soda and salt, add to sour cream mixture, beat on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into a greased 9x5x3 inch loaf pan. Sprinkle with remaining pecans and press lightly into batter. Bake at 350 for 55-60 minutes (test with toothpick). Cool in pan on rack for 10 minutes. In a small pan combine butter and brown sugar. Cook and stir until mixture comes to a boil. Reduce heat and boil gently for one minute. Remove bread from pan and drizzle with brown sugar mixture. Cool.
Boil the potatoes in the skins. Cool, peel and then shred coarsely. Mix in a saucepan over low heat the cheese and 1/4 cup butter, stirring until almost melted. Remove from heat; blend in sour cream, onions, salt and pepper. Fold in the potatoes. Pour into a greased 2-quart casserole dish. Dot the top with the leftover butter, then bake, uncovered, at 325° to 350° for 30 minutes.
Combine the ground turkey with the bread crumbs, eggs, onion, milk, salt and pepper in a large bowl. Mix lightly, just until blended. Divide the mixture into thirds; proceed with Scandinavian Meatballs or your favorite recipes. Makes 2 (6 serving) recipes.
Mix together cocoa, margarine, sugar and milk in a heavy saucepan. Bring to a boil and boil 1 minute. Remove from heat and add oatmeal, peanut butter and vanilla. Store until thoroughly coated. Drop by teaspoonfuls onto waxed paper. Cool.
Saute onions in butter until tender; remove from heat. Add sour cream and 1/2 cup of cheese; set aside. Stir together cornmeal, sugar and dill weed.
Mix sour cream, water and eggs. Add cake mix and stir until batter is lumpy. Spread in a greased and floured jelly roll pan (15 1/2 x 10 1/2-inch). Drop pie filling by spoonfuls over batter. Bake until cake springs back, 25 to 30 minutes at 350°. Sprinkle with almond. Drizzle with a powdered sugar glaze.
Combine water, sugar and salt. Bring to a rolling boil and boil for 2 minutes only. Place marshmallow cream in large bowl and pour hot syrup into marshmallow. Stir until candy loses its gloss. Add nuts. Drop from spoon onto waxed paper.
Cook chicken; debone. Mix with other ingredients except stuffing. Mix stuffing by instructions on bag. Chicken broth may be used instead of water when mixing stuffing. Crumble half of stuffing in bottom of pan. Pour everything else in, then crumble rest of stuffing over top. Bake at 350° to 375° for 20 to 25 minutes.
Cover potatoes and onion with water; boil until done. Add slices of cheese to thicken. Soup may be added for extra flavor.
Lightly grease popover pans. In medium size bowl with rotary mixer, beat eggs and milk with oil until well combined. Sift flour with salt over egg mixture until smooth. Pour into prepared pan, filling about 1/2 full. Bake for 45 to 50 minutes at 400° until golden brown. Serve hot.
Melt butter in 9 x 13-inch baking dish. Layer cracker crumbs, coconut, chocolate chips, butterscotch chips and condensed milk in prepared pan. Sprinkle with pecans. Bake at 325° for 30 minutes. Cool on wire rack. Cut into squares.
Beat sugar and milk into cream cheese until smooth. Fold in coconut. Fold mixture into Cool Whip topping and almond extract. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand at room temperature about 15 minutes before cutting. Store any leftover pie in freezer.
In a food processor, combine garlic and basil. Add cheese and process until smooth. Add nuts and process until smooth. Drizzle oil in as processing until mixture smoothes out. Pack in jars almost to the top, pushing out bubbles of air from bottom and sides. Add olive oil to seal top from oxygen. Cover with lid.
Cook macaroni. Brown meat and onions together. Add beans, macaroni and spices. Pour on sauce. Top with cheese. Bake at 350° for 45 minutes.
Melt butter. Add flour. When well blended, stir tomatoes, celery, onions and cheese into this. Cook until slightly thickened. Add salt and 1/3 teaspoon paprika. Turn into buttered casserole, sprinkled with bread crumbs. Dot with butter. Bake in 350° oven for 30 minutes.
Place on ungreased cookie sheet. Divide ingredients equally on each side. Bake in preheated 425° oven 10 to 12 minutes or until hot and bubbly.
Drain pineapple, saving juice. Mix dry jello with cottage cheese. Add drained pineapple and drained oranges. Add 1 tablespoon pineapple juice, mixing well. Fold Cool Whip into mixture. Chill in a mold or pan (may be glass) at least 2 hours before serving.
Peel, core, and slice thin 4 apples. In a greased 1 to 1 1/2-quart baking dish, layer about 1/3 of the slices. Sprinkle with about a tablespoon of sugar and a little cinnamon. Repeat apple and sugar layers 2 more times. Cover tightly and bake at 300° about 1 1/2 hours or until very tender. Keep covered and let cool. Serve with whipped topping if desired.
In skillet brown beef and cook onion until tender. Stir to separate meat. Add soup and seasonings. Heat; stir often. Serve on buns. Makes about 3 cups.
Melt powdered sugar, margarine and 1 cup of peanut butter in microwave; put into greased 9 x 13-inch pan.
Melt margarine. Add cocoa; stir until smooth. Add well beaten eggs, flour, salt and sugar; beat together until smooth. Add nuts and stir again. Pour into a square pan, sprayed with Pam, and bake at 350° for 35 minutes. Layer mini marshmallows over top of hot cake.
Cook cubed potatoes until done. Layer in baking dish the potatoes, Ranch dressing and Parmesan cheese. Make 2 layers. Drizzle melted butter over top. Put in oven for 15 or 20 minutes at 350°.
Mash garlic, thyme, oregano and salt and saute in butter in bottom of saucepan. Add milk and bring to a boil; remove from heat and add cheese. Set aside to cool. Boil macaroni in salt water until just tender. Add to milk-cheese sauce after 3 eggs have been mixed into sauce until blended. Pour into a greased 3-quart casserole dish. Bake in 350° oven for 45 minutes or until brown. Serves 6.
Using 2 mixing bowls, separate egg yolk in one bowl and egg white in the other bowl. Add to egg yolk the corn, flour, salt and water. Mix thoroughly. (Mixture should be fairly thick.) Whisk the egg white into a thick froth and add to other ingredients. Mix well. Make about 4 fritters; spoon into an oiled frypan and cook until brown on both sides.
Mix together tomatoes, onions and salt. Place in a cheesecloth or jelly bag. Hang to drain overnight.
Pour sugar in large, clean container. Pour extract over sugar. Crumble yeast into 8 ounces of warm water (comfortable to inside of wrist). Set aside for 5 minutes. Fill container half full with water to dissolve sugar. Add root beer extract and yeast mixture; stir very good. Add additional water to container. Fill clean quart bottles 1 inch from top. Cap tightly.
Mix in order given. Bake in uncooked pie crust in slow oven until browned. May use egg whites for meringue, adding 2 tablespoons sugar to each egg white. Cook meringue until browned.
Combine corn, green peppers and onions. Place half of the mixture in bottom of a 10 x 6 x 2-inch buttered baking dish. Sprinkle crackers over corn. Add remaining corn. Top with 3/4 cup broken crackers. Mix milk, salt and pepper. Pour over corn mixture. Dot with 2 tablespoons butter. Bake in a 350° oven for 30 to 40 minutes. Brown the sausage links. Serve on top of baked corn.
Cover steak with mustard and sprinkle with onion soup. Cover with slices of bacon. Roll and place in foil. Add mushroom soup and bring foil up and close tightly. Bake at 300° for about 1 hour or until tender.
Peel potatoes and slice in 1/4-inch slices. Boil potatoes 10 minutes in water with salt to taste. While potatoes cook, saute onion in oleo until tender. Mix Cheez Whiz and sour cream and add to onion. Drain potatoes and place in a greased 12 x 8 x 2-inch baking dish and pour the cheese mixture over them. Cover and bake at 350° for 30 minutes. Uncover and bake 5 more minutes.
Crumb together butter, 2 cups flour and 2 teaspoons sugar. Press into cake pan. Mix rhubarb, egg yolks, 2 cups sugar, 4 teaspoons flour, cream or milk and salt. Pour on crust and bake at 350° for 40 to 45 minutes.
Bring water and cube to a boil. Add 1/2 stick oleo and soup. Heat to boil. Pour over rice in 1 3/4-quart casserole dish. Cover with foil. Put in oven for 30 minutes at 350°. Uncover and add mushrooms. Bake for 30 minutes or more.
Spread cherry filling	on bottom of a 7 x 7-inch pan. Add pineapple,	if desired. Sprinkle cake mix over fruit. Add nuts. Place margarine in slices over mixture. Bake at 350° for 1 hour.
Cook apples with brown sugar and cinnamon to taste for about 1 hour. Add apples into pie crust and pour in milk. Add butter. Cover with crumb topping. Bake in oven for 45 minutes at 350°.