HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sprouts according to package directions. Drain; cut large pieces in half. Combine salad dressing, garlic, onion, parsley flakes and dill weed. Cover. Marinate in refrigerator several hours.
Preheat oven to 350°. Mix together oats, flour, nuts, brown sugar, soda and salt; add melted butter, mixing well. Pour 3/4 of this mixture into a greased 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Remove from oven.
Beat the molasses mixture a minute or so, then pour it into the flour mixture. Stir it just until you can't see any more flour. Butter (grease) an 8 or 9-inch square baking pan. Pour the batter into it and bake about 30 minutes.
Beat yolks and egg well. Beat in water and salt. Stir in flour with spoon (dough is stiff). Knead in last of the flour. Divide into 3 parts. Roll each piece as thin as possible on lightly floured working area. Place on paper towels until dough is dry enough for cutting with a thin, sharp knife. Cut into strips of desired widths (1/8-inch to 3/8-inch). Shake strips and allow to dry before using, storing or freezing in sealed container. Cook in desired amount of chicken or turkey broth until tender. Makes 6 cups or 10 ounces.
Rinse beans and soak in cold water overnight. Drain. Add 2 quarts water, salt and meat bone. Simmer 3 hours and remove bone. Leave meat in pot. Add remaining ingredients. Cover and simmer 45 minutes.
Heat oven to 350°. Mix butter, eggs, sugar and vanilla. Blend dry ingredients and fold into egg mixture. Mix in chocolate chips. Pour into well-greased 8 x 8-inch pan. Bake 30 minutes or until toothpick comes out clean. (Okay to substitute margarine for butter.)
Crush cookies; measure 1/2 cup and set aside. Mix the remaining crumbs with margarine and press into a 9 x 13-inch pan. Refrigerate 1 hour. Mix cream cheese, sugar and 1 container of whipped topping and spread over cookie crust. Refrigerate 1 hour. Prepare pudding mix according to directions on package. Spread over cheese mixture. Refrigerate 1 hour. Spread second container of whipped topping over pudding and sprinkle reserved cookie crumbs. Garnish with maraschino cherries, if desired.
Blend and shape into balls. Fry in fat or bake in oven as you choose. Blend remaining soup with one cup water and pour over browned meatballs. Simmer covered about 40 minutes. You can also bake covered at 350 degrees for 1/2 hour.
Melt caramels with milk in small microwavable bowl at High 1 to 1 1/2 minutes; stir mixture until smooth. Pour into crust; sprinkle with nuts. Cool. Beat the cream cheese, sour cream and sugar until smooth. Stir in applesauce, vanilla and cinnamon. Fold in half of the whipped topping. Spread mixture over caramel layers in crust. Chill at least 4 hours. Garnish with remaining whipped topping, apple slices and melted caramels, if desired. Store any leftover pie in refrigerator.
Sprinkle chicken breasts lightly with salt, pepper and paprika. Place chicken in crock-pot. Mix white wine, soup and mushrooms until well combined, mixing in sour cream. Cook on low; pour mixture over chicken breasts. Sprinkle with paprika. Cover and cook on low 6 to 8 hours (or high for 2 1/2 to 3 1/2 hours, adding sour cream during the last 30 minutes). Serve sauce over chicken with rice or noodles. This may be doubled for 5-quart crock-pot.
Melt butter over low heat. Add leeks & mushrooms & cook about 3-4 minutes, until leeks are wilted. Add flour, cook until a bit bubbly, stir until well blended. Add chicken broth - stir constantly until smooth & well blended. Add broccoli florets and cook on medium about 5 minutes. Add shredded cheese & cream. Simmer at bubbly pace 8-10 minutes - stir slowly & fairly frequently until smooth (do not boil!). Serve immediately. Also good reheated.
Cream 1 cup sugar, shortening and salt. Add eggs, then potatoes. Add yeast mixture. Stir in flour to make a stiff, workable dough. Let rise until dough has doubled in size. Work dough and spread about 1-inch thick onto baking pans. Let rise again (about 2 hours). Punch holes in dough with fingers; sprinkle with brown sugar, cinnamon and butter. Bake at 350° until done, about 20 minutes.
Sift together	flour,	sugar, cocoa, baking powder and baking soda. Add mayonnaise, cold water and vanilla. Beat for 2 minutes. Bake in greased and floured 9 x 13-inch pan or 2 (8-inch) layer pans at 350° for 30 to 35 minutes.	Frost as desired.
Blend all ingredients except pecans and parsley. Chill for 1 hour in refrigerator. Form into a ball and roll it in the chopped pecans until coated. Garnish with parsley sprigs and serve with lo-cal crackers.
In a 4-cup measurer, stir sugar, corn syrup and salt together. Microwave on High for 4 minutes. Add peanuts. Stir and cook on High for 3 1/2 to 4 minutes. Add butter and vanilla. Stir and cook on High for 1 1/2 to 1 3/4 minutes. Add baking soda and stir. Pour onto lightly buttered cookie sheet, spreading out quickly. Cool 1/2 to 1 hour. Break into pieces.
Arrange in a 1 1/2-quart baking dish the apples (peeled and sliced), tossed with juice. Mix the cornstarch, sugar, cinnamon and nutmeg. Add to apples and toss. Mix with fingertips until crumbly the flour, brown sugar, pinch of salt and butter. Combine sliced almonds and sprinkle over top of the apples. Bake at 400° for 45 minutes. Cool and serve.
Remove all fat from beef and ham; grind all meats together three times. Put butter in heavy skillet. Panfry meats, onion and parsley until light brown. Blend in flour. Stir in milk, then seasonings. Cook, stirring until mixture is light and fluffy. Add sauerkraut and allow to cool. Roll in small balls (1 teaspoon). Roll in flour, then put into beaten egg and finally roll in fine bread crumbs. Fry in deep hot fat at 375° until golden brown. Serve hot.
Combine corn, sour cream, eggs and oil; beat well. Then combine cornmeal and baking powder. Stir into corn mixture. Pour into a greased 10-inch iron skillet and bake at 400° for 30 minutes or until done. Makes 8 servings.
Pare apples; slice thinly and mix with the sugar, cinnamon and nutmeg. Line a large flan pan or a pie pan with crust. Pack apples down to keep flat.
Place goat cheese on small platter. Cover with garlic, tomatoes and basil. Dribble over olive oil. Serve with crackers.
Cook onions and pepper in fat until limp. Add other ingredients and cook slowly. Makes an excellent table sauce to serve with brisket.
Add potatoes to water with onion, celery, chicken broth, salt and pepper. Cover and cook until tender, but not soft.
Soften cream cheese. Mix with all ingredients. Add cooked and cut up shrimp.
Mix all ingredients together and pour into a 3-quart casserole or 9 x 13-inch greased pan. Bake 30 minutes at 350°.
Grease casserole dish and line with 1/2 of chips. Heat soups, broth, Ro-Tel tomatoes, onion and cheese in large pan or skillet until cheese melts. Layer chicken and cheese mixtures alternating until all has been used. Top with remaining chips. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Cook round steak in oil, salt and garlic until lightly brown. Add celery, water, soy sauce, consomme, green pepper, red pimentos and green onions. Cook a little. Add bean sprouts last. Thicken. Serve over noodles and rice. Chicken can be used instead of round steak.
Mix flour, baking powder and salt; set aside. Melt margarine; add sugar. Mix well. Add well beaten eggs, then dry ingredients. Add chocolate chips and nuts. Pour into greased and floured sheet cake pan. Bake at 350° for 25 to 30 minutes. Let cool thoroughly before cutting into bars.
Dissolve gelatin in boiling water. Add berries, stirring occasionally until thawed. Add pineapple, bananas, lemon juice and salt. Pour half of mixture into 8 x 8 x 2-inch dish. Chill until firm. Spoon sour cream over chilled gelatin, spreading in even layer. Pour remaining gelatin over it. Chill firm. Cut into 9 squares and serve on lettuce. Garnish with dollop of sour cream and a whole strawberry, split in half from top almost to bottom.
Blend the eggs and add the sugar, salt, vanilla and almond extract. Gradually stir in the milk to which the butter has been added. Sprinkle with nutmeg. Pour in unbaked crust. Bake at 400° for 25 to 30 minutes. Test with knife in center. Cool and chill in refrigerator.
Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth or put in tea strainer. If spices are added loose, strain before serving. Cover and set on low for 2 to 8 hours. Serve with ladle. When on low heat, the cider is kept at a perfect serving temperature.
Combine tomato, onion and green pepper. Stir together vinegar, sugar, salt, celery seed and pepper. Stir into tomato mixture. Chill thoroughly. Drain well before serving. Makes 2 cups tomato relish. This quick relish is great with roast pork and it needs no cooking!
Combine and blend all together the oil, sugar and vanilla. Combine and add the applesauce, bananas and grated carrots. Sift the dry ingredients together.
Beat egg white and water until frothy (not stiff). Add nuts. Stir until coated. Sift together sugar, salt and cinnamon. Add nuts. Stir until all are coated. Pour onto a large cookie sheet. Bake at 300° for 30 minutes. Stir once midway.
Cream shortening. Add brown and white sugars and beat well. Sift dry ingredients together and add to creamed mixture alternately with beaten eggs. Add coconut and gumdrops which have been cut into small bits. Add rolled oats and vanilla and mix well. Shape into small balls and press with the tines of a fork.
Brown meat, onions and green peppers. Add remaining ingredients. Put in casserole dish. Cover and bake at 375° for 45 minutes.
Dissolve shortening, sugar, and salt in boiling water. Add eggs. Dissolve yeast in cold water. Add flour, 3 cups at a time. Sift flour 3 times. Make early in the morning and let rise a number of times, until about noon. Put in refrigerator for 2 hours. Make out dough about the size of a walnut. Place 3 to a Pyrex custard cup. This makes a cloverleaf roll. Let rise until the dinner hour. Bake in a 400° oven.
Place all ingredients in blender at one time. Blend together. Pour into buttered pie pan. Bake at 350° for 1 hour.
Grate potatoes and onion with milk. Blend in flour, egg and salt. Heat 1-inch of shortening in large skillet until hot. Drop tablespoonful of batter into hot fat and brown on both sides. Drain on paper towel. Serve with warm applesauce.
Place in a pan over low heat, the sugar, syrup, water and salt. Stir until sugar is dissolved, then cook, without stirring, to 250° (hard ball stage). Remove from heat and pour into stiffly beaten egg whites, beating constantly. Continue beating until mixture loses its gloss. Add vanilla and pecans. Drop on wax paper. Yields 18 to 24 pieces.
Cream sugar and shortening; add eggs and vanilla. Mix well. Stir baking powder and soda in 1 cup flour. Add alternately with buttermilk. Beat well. Then put in bowl and gradually work in enough flour to roll. Cut and bake in a 375° oven until lightly brown.
Put all ingredients in roasting pan and bake for 3 hours at 350°. Put over noodles or mashed potatoes. Add 1 can of mushrooms, if desired.
Mix thoroughly 1/2 cup of soup, onion soup mix, ground beef, bread crumbs and egg. In a 2-quart oblong baking dish, firmly shape into an 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours.
Cook sugar, water and 1/3 cup light corn syrup to 250° or hard ball stage. Remove from heat. Add remaining syrup and butter. Pour over popcorn; form balls.
Cream sugar and Crisco; add eggs, milk, cocoa, salt, vanilla, flour and food coloring. Mix soda and vinegar and sprinkle over batter. Mix well. Bake in layer pans at 300° for 30 to 35 minutes.
Dredge chicken in seasoned flour and brown slowly in hot oil. Remove chicken. Discard all but 1 tablespoon oil. Add margarine and remaining seasoned flour (about 1/3 cup), cooking slowly while stirring until just lightly brown. Add onions, celery and garlic; saut until soft, about 5 minutes. Add water or broth and seasonings, stirring well. Return chicken to pot; cover and simmer slowly until chicken is tender, about 30 minutes. Add a few chopped green onions and parsley; remove bay leaf and cook 5 more minutes. Serve over rice. Serves 6.
Brown meat. Drain fat. Add taco seasoning and water; add seasoned salt and beans. Bring to a boil, reduce heat, cover and simmer 10 minutes. Reserve some tomato wedges, avocado slices and tortilla chips for garnish. Combine all ingredients in a large salad bowl; add hot meat mixture and toss lightly. Garnish with reserved tomatoes, avocados and chips. Salad is best served immediately. Serves 6 to 8 people.
Preheat oven to 425°. Beat eggs lightly in large bowl. Stir in pumpkin pie mix and evaporated milk. Pour into pie shell. Bake for 15 minutes at 425°. Reduce temperature to 350°. Bake for 50 to 60 minutes or until knife inserted near center comes out clean. Cool; refrigerate. Makes 1 (9-inch) deep dish pie.
Heat oven to 350°. Generously grease bottom of loaf pan. Stir ingredients except raisins in pan with fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake until wooden toothpick inserted in center comes out clean, 45 to 55 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan.
Beat butter with sugar using a wooden spoon. Beat in egg. Add dry ingredients with milk and vanilla. Mix well. Cover and chill for 1 hour. Shape dough into balls. Place balls on greased cookie sheet. Preheat oven to 375°. Bake 12 to 15 minutes.
Prepare Beets: Pull beets. Cut off tops, leaving a 2-inch stub (color will come out of beet through cut edge; don't break off root for same reason). Soak beets in water and scrub off dirt. Boil in large pan until beets are cooked through. Rinse in cold water. Peel skin off beets and cut into chunks, if large. Pack beets into clean pint canning jars.
Brown hamburger. Add taco mix and diced tomatoes. Mix. Set aside. Mix next 6 ingredients. Grease 9 x 12-inch pan. Spread 1/2 of corn bread mixture into pan. Spread hamburger mix over this. Cover with remainder of corn bread mix. Bake 30 minutes at 350°. Cut into squares. Serve with shredded lettuce, diced tomatoes, sour cream and salsa, if desired.
Cream all together and spread on tortillas. Roll up and refrigerate at least 3 hours before slicing. Serve with hot sauce.
Peel potatoes and cut into cubes. Boil in water until tender. If necessary, drain off excess water, leaving enough to cover potatoes. Mix together tomato paste and sour cream. Stir mixture into potatoes and cook enough to blend and thicken. Excellent served with meat loaf or hamburgers.
Saute onions in butter. Put in 8 x 11-inch casserole. Put Swiss cheese on top of onions. Butter both sides of slices of French bread, then cube 1-inch. Put on top of cheese. Mix chicken soup and milk together and pour over bread. Sit overnight in refrigerator, then bake at 375° for 30 minutes.
Combine soup, celery, onion and stuffing. In a 9-inch greased pie plate, spoon stuffing mixture. Arrange chicken atop; press lightly into stuffing. Combine sugar, margarine and mustard; spread evenly over chicken. Bake at 400° for 25 minutes or until chicken is no longer pink. Garnish with fresh sage, if desired. Makes 4 servings.
Mix butter, sugar, cocoa, flour, salt and baking powder. Add eggs, one at a time. Stir in coconut and pecans. Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. While cake is still hot, spread marshmallow cream over the cake and let this cool completely.
Slice bread lengthwise of loaf. Take out inside of bread leaving the shell. Be careful not to break outside of bread, leaving a little in the crust. Brown sausage and ground chuck; drain. Add Ragu and simmer a few minutes. Fill both loaf sides with meat sauce. Cover with cheese. Put loaf back together. Wrap tightly in foil. Place on cookie sheet. Bake 30 minutes at 350°. Serve hot.
In blender, put water, liquid from pumpkin and oil. Add chopped dates and let stand 30 minutes or longer. Blend ingredients. Gradually add nuts, raisins and egg whites. When completely blended, pour in large mixing bowl and add other ingredients. Mix thoroughly. Bake at 250° for 75 minutes or until done.
Mix together all ingredients in saucepan. Cook over medium heat until thickened. Pour into baked pie shell. Top with meringue and brown.
To water add oleo. Chop and add prunes, raisins and dates. Bring to boil; then set aside to cool. After mixture has cooled, add remaining ingredients and bake at 350° for 30 minutes. Sprinkle with 1 packet Equal sweetener.
Boil corn covered with water. Simmer 10 minutes after comes to boil. Drain off water and add margarine, salt, pepper and sugar. Cut cream cheese in chunks and drop in corn. Stir until well blended. This has the taste of old-fashioned fresh fried creamed corn!
Cut butter into cake mix/flour. Add nuts and coconut. Mix well. Pat 2/3 mixture into 9 x 13-inch ungreased pan. Spread apricot preserves over mixture. Crumble remaining mixture over preserves. Bake 1 hour at 325°. You may use any of your favorite preserves.
Slice deer in thin strips and marinate 24 hours covered in refrigerator. Take out; pat dry with paper towels. Place on rack in dehydrator and dry until all the moisture is gone.
Dissolve and stir jello and sugar in boiling water. Add cold water and pineapple juice. Pour into milk container (or any container) and freeze. Two hours before serving, take out of freezer. When ready to serve, pour into serving bowl. Add ginger ale and stir. Punch will be slushy. Serves 30.
Pound veal steaks thin. Dip in egg and Ritz cracker crumbs. Brown quickly in hot skillet. Place in ovenproof dish. Top veal with tomato slices. Combine broth, butter, lemon juice, mushrooms, salt and pepper. Simmer and thicken with cornstarch. Pour over veal and cover. Refrigerate. Can be made the day before. Bake, covered, for 40 minutes at 350°. Remove. Top with cheese. Bake until cheese melts. May substitute chicken breasts.
Saute oleo in frying pan, add cooked broccoli and onion and saute about 6 minutes. Mix soup, milk and water and put in casserole with broccoli, onion and rice; add salt. Put cheese on top and bake at 350° for 20 minutes.
Brown ground beef; drain. Add onions, bell pepper, garlic, salt and pepper; cook for a few minutes until tender. Add Prego sauce, simmer for a while. Cook noodles; drain. Mix eggs, cheese and cottage cheese. Layer meat mixture, noodles and cheese; repeat. Bake at 325° for 45 minutes.
I cook all vegetables separate. Put in casserole in layers with hamburger on bottom. Layer the rest as you wish. Mix cornbread mix and pour on top. Heat oven to 400° and bake 20 minutes.
Mix the first 4 ingredients together. Press into a lightly greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Mix all except manicotti and spaghetti sauce. Cook manicotti about 15 minutes (do not overcook). Drain well. Take cheese mixture and fill each shell (about 2 tablespoons). Spread thin layer of sauce on bottom of 13 x 9 x 2-inch pan. Arrange manicotti in single layers. Cover with sauce, then cover with tinfoil. Bake at 350° for 45 minutes.
Preheat oven to 400°. In a large bowl, mix the eggs, corn syrup, butter, vanilla and salt. Add pecans and stir until completely coated.
Preheat oven to 350°. Melt butter in baking dish. Mix together flour, sugar and milk; stir well and pour batter into melted butter.
Cream butter and sugars. Add oil and eggs. Blend in remaining ingredients, except additional sugar or sprinkles. Dough should be covered and chilled several hours or overnight to make handling easier. Roll into walnut-size pieces and roll in sugar or sprinkles. Place on a cookie sheet and press with the bottom of a glass which you will need to dip in sugar. Bake 12 to 15 minutes at 350°.
Bring water and salt to boil. Remove from heat; add oil, alum and food coloring. Stir and add 2 cups of flour. Use rest of flour if needed to make stiff. Pour on floured surface. Knead as you would bread dough until good consistency. Store in refrigerator overnight. Afterward, store in closed container. No more refrigeration is necessary.
Brown onion, margarine and steak. Add remaining ingredients. Mix all together and cook slow until tender. If desired, just before serving, add 1 cup sour cream. Serve over cooked noodles or rice.
In an 8-inch square cake pan, spread 1 can of refried beans. Make a 1/4-inch layer of sour cream on top of the beans. Layer salsa on top of the sour cream. Layer shredded cheese on top of salsa. Layer can of black olives on top of cheese. Layer chopped tomato on top of black olives. Heat in a 350° oven until warmed through and cheese melts or in microwave. Add avocado if desired. Serve with tortilla chips.
Great for outdoor cooking. Make enough to soak chicken in for overnight or 3 to 4 hours. Use for basting, too!
Blend flour and water in saucepan. Add honey or sugar, and 1 cup blueberries and cinnamon. Cook over moderate heat for 10 minutes, stirring occasionally. Then add the 3 cups berries. Mix do not cook. Cool slightly. Place into baked crust.
Spray cast-iron skillet with Pam. Place over medium-low heat. Add flour, stirring constantly until brown. (Do not burn.)
Cream butter and sugar until	fluffy. Blend in eggs, one at a time. Mix part of flour into fruits and nuts. Sift remaining flour with	baking powder.	Fold into egg and butter mixture. Add extracts. Mix well and fold in fruit and nuts. Pour into greased paper-lined tube	pan or small loaf pans. Place in cold oven. Turn oven on to 250°. Bake for 3 hours. Cool in pans. Keep well wrapped (foil is o.k.) and in canister (if you have one) for at least 2 months.
Preheat oven to 350°. Cook onions in melted margarine. Mix all ingredients together (reserve 1/2 of the cheese); add cooked onions. Pour into well-greased casserole dish; top with remaining cheese. Bake for about 30 minutes.
Heat milk, water, salt, sugar and oil until hot to touch. Mix in bowl the flour, egg and yeast. Pour hot mixture into dry mixture. Add more flour (up to 3 cups) until mixture is no longer sticky. Let double in bowl for 1 hour. Cut into rolls and oil both sides of rolls in pan. Let rolls double 1 to 2 hours. Bake for 10 minutes at 400° or until brown or bake as loaves at 350° for 1/2 hour.
Mix sugar and cinnamon to taste. Heat oil to frying temperature. Put tortilla mix in a bowl. Add egg and warm water; mix to a consistency where it can be rolled (harder than pie crust). (Hint: Add water slowly; you may need only 1/4 cup of water.) Roll dough as thin as you can; cut in four. Fry in hot oil until brown. Put in tray and add/shake sugar and cinnamon to cover pastry.
Mix meats, soaked bread, eggs, salt and mustard. In bottom of buttered loaf pan, sprinkle brown sugar and a few cloves. Pack meat on top and bake at 350° for 1 hour. Serves 6 to 8.
Combine flour and salt. Cut in shortening until mixture resembles coarse meal. Place in covered container. Store in refrigerator. Keeps up to one month. Makes 7 (9-inch) pastry shells.
Saute garlic, onion and rice in butter. Split peppers and stuff with cheese.
Soak tarragon in warm water 10 minutes. Combine peas, cucumber, salt and tarragon mixture in large saucepan. Bring to a boil. Cover and simmer 5 minutes. Drain well. Combine sour cream, mayonnaise and lemon juice in small saucepan and heat thoroughly. Serve sauce over hot vegetables.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Cream eggs and sugar together. Add oil and Bisquick; mix well. Add rest of ingredients. Mix well. Bake for 45 minutes. Cake will puff up while cooking. When it flops down in middle, it's done.
Dissolve jello in hot water. Add other ingredients. Pour in dish or salad mold.
Put all ingredients in heavy 3-quart pan over low heat. Stir occasionally with wooden spoon. Takes quite a while to cook down to testing stage. After it stops foaming watch closely and stir until it forms a good soft ball. Set it off heat and let cool for 10 minutes. Beat until firm. Spread in greased pan.