HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dry ingredients into a large bowl. Add liquids and stir with wooden spoon until dough pulls away from sides of bowl. Knead dough as it cools. Store in airtight containers.
Dissolve gelatine in cold water. Add boiling water. Add orange juice, then sugar. Mix and cool. Whip the cream. Add to first mixture. Break up angel food cake and add to the mixture. Refrigerate for 24 hours after adding the cake. (Put in 9 x 13-inch pan.)
Sift flour, salt, baking powder, cream of tartar and sugar. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir until dough just follows fork around bowl. Pat or roll 1/2-inch thick; cut with biscuit cutter. Bake on ungreased sheet at 350°.
Brown chopped onion in oil. Add chopped celery, parsley, basil and carrots and brown together for a few minutes. Add chopped meat; stir and cook 10 minutes. Add salt and pepper to taste. Add Vermouth and heat 15 minutes on low flame, stirring occasionally.
Mix all and pour into well greased 10-1/2 inch skillet. Bake at 425° for 20 minutes.
Mix together thoroughly. Stir over low heat until shortening and chocolate are melted, stirring constantly. Bring rapidly to a full rolling boil; boil 1 minute. Remove from heat and beat until lukewarm. Add 1 teaspoon vanilla flavoring and continue beating until icing begins to lose its gloss. (Considerable beating is required.) If icing does not stiffen after 30 minutes, add 1 teaspoon confectioners sugar. If too stiff, add 1 teaspoon of milk.
Arrange chicken in crock-pot. Sprinkle with salt, pepper and paprika.
Place bacon strips on bottom of covered 2-quart casserole dish. Add thick ground beef patties on top of this. Add sliced onions, potatoes and carrots. Layer until amount desired. Salt and pepper. Cook 1 hour at 350°. Drain oil off after 30 minutes cooking time.
Mix taco seasoning with drained ground beef. Layer in bottom of 9 x 13-inch casserole dish. Put 1/2 of cheese. Then layer mashed potatoes and top with remaining cheese. Heat at 350° until cheese melts. Easy!
Make your favorite recipe for pie crust. Roll out and cut in small rounds to fit cupcake tins. Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375° until lightly browned or 20 to 25 minutes. Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
Cut chicken into segments and brown in butter. Remove chicken and brown mushrooms, onion, green pepper and garlic in same pan. In a large sauce pan pour tomatoes and all other ingredients except chicken and noodles. Bring to a boil. Then add chicken and wine. Cover and simmer for 30 minutes. Cook noodles and drain. Toss noodles with sauce and arrange around chicken to serve.
In a bowl, combine blueberries, sugar, cornstarch, lemon juice and lemon peel. Stir to coat thoroughly and set aside. Combine flour and brown sugar. Add margarine and cut in with pastry blender until mixture resembles coarse crumbs. Stir in walnuts. Pour blueberries into a 9-inch pie pan. Sprinkle with crumb mixture. Bake at 325° until topping is browned and blueberries are bubbly. Serve plain or with whipped cream.
Cream butter and sugar. Add egg and flavoring. Sift flour, soda, salt and baking powder together. Add to cream mixture. Add oatmeal, Rice Krispies and coconut. Drop by small spoonful on greased cookie sheet and bake at 350°.
Preheat oven to 350°. Mix cream cheese and bacon. Remove stems from mushrooms and stuff with cheese mixture. Bake for 15 minutes, then brown under broiler. Serve hot.
Cut chicken into squares and boil until tender. Combine soups, broth, stuffing and mushrooms together. Spray the bottom of a casserole dish with Baker's Joy and layer mixture with chicken in the dish. Dot top with butter. Bake at 375° until brown and bubbly.
Mix the first 4 ingredients and spread on a hamburger bun. Add ham and Swiss cheese. Wrap in foil and bake at 275° for 20 minutes.
Mix together and refrigerate for 4 to 5 hours. Make into balls and dip in melted chocolate.
Drain peas. Combine ingredients in order given in buttered glass baking dish. Crush Ritz crackers and sprinkle on top. Dot with butter. Bake in 350° oven for 30 minutes.
Crumble cookies in small pieces. In medium bowl, mix cream cheese and sugar until smooth. In large bowl, mix pudding and milk; add cream cheese mixture and Cool Whip to pudding. Stir until smooth.
Dissolve the yeast in half of the water and add 2 cups of the flour. Make a sponge and let raise. When fully raised, add the salt dissolved in the rest of the water and knead with the rest of the flour. Let raise once the shape in long loaves, place in a baking tin with the seam on the bottom, then cover with a towel and let raise. When raised, take a very sharp knife and cut 3 small long gashes across the loaf to sever the crust, then place quickly in a hot oven (450°). When 1/2 baked, wash with milk and finish baking.
Mix together hash browns (thawed), 1 stick margarine (melted), sour cream, cream of chicken soup, onion flakes, Cheddar cheese, salt and pepper. Spread in a baking dish. Coarsely crush the Post Toasties. Mix them in a small bowl with 1 stick melted margarine. Spread over the potato mixture. Cover with foil and bake for 30 minutes at 350°. Uncover and bake another 30 minutes.
Prepare and roll out your pie crust. Line it in a 9 inch pie plate with half the pie crust.
Mix first 6 ingredients thoroughly and set aside. Blend next 5 ingredients together. Blend both mixtures together then fold in chocolate chips and walnuts. Bake at 350° for 24 minutes.
Cook broccoli in boiling salted water until tender; drain. Arrange broccoli in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place chicken on top.
Mix all together and bake in a 9 x 13-inch pan for 30 to 35 minutes at 350°. Frost with any frosting.
Mix cooked brown and wild rice with chopped onions, bell peppers, and cooked sausages. Pour in baking pan and cover. Bake at 250 for 30 minutes.
Combine oil, vinegar, garlic, basil leaves, salt and pepper. Mix well. Add remaining ingredients. Toss lightly and serve on lettuce leaves.
Combine first 3 ingredients. Stir into apples. Turn into pie crust. Combine remaining flour and sugar. Cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 45 to 50 minutes or until done. If pie browns too quickly, cover edge with foil.
Combine margarine, flour, sugar and nuts in mixing bowl; mix well. Press into bottom of 9 x 13-inch baking pan. Bake at 325° for 15 minutes, or until lightly browned. Cool.
In a sauce pan with sufficient water to cover put the cinnamon, anis, cloves and ginger root. Boil to a dark brownish color.Remove the seeds and ginger and cinnamon and mix the water with the coconut milk and the carnation milk. Using a large sauce pan add the milk mixture to the sugar, salt, and raisins. Bring to a boil for just a minute or two, put the rice in and lower your heat. Stir until mixture begins to thicken. It will be done when the mixture no longer can fall off the spoon. Serve in small plates with a dusting of cinnamon.
In a large bowl, combine all ingredients. Mix well. Place in a 4 1/2 x 8-inch glass loaf pan. Bake at 350° for 65 to 75 minutes.
Clean and mash berries. Tear cake into 1-inch cubes. Prepare pudding as directed on box. Line bowl with a layer of cake, berries and pudding. Continue layering. Top with Cool Whip.
Melt margarine and add onion and celery. Cook 5 minutes or until tender. Add pimentos, dill weed, lemon juice, salt and pepper. Cook 3 minutes longer. Toss with green beans. Serves 4.
Mix lemon juice, milk and pie filling. Add drained pineapple and pecans. Fold in Cool Whip and chill thoroughly.
Combine lettuces, vegetables and shrimp in large salad bowl. Toss to combine. Add enough Vinaigrette to moisten; toss to coat pieces evenly. Garnish with Feta cheese and anchovy fillets. Refrigerate any unused dressing. Makes 8 to 10 servings.
Mix all ingredients together and shape into loaf pan. Hollow top slightly and pour on 1/2 cup of catsup. Bake 45 minutes or longer at 350°.
Steam zucchini and onions for 20 min. Combine with soup, sour cream, carrots and croutons. Bake at 350 for 25 minutes. Sprinkle with shredded cheese just before you take it out.
Brown beef; drain. Place in bottom of baking dish. Sprinkle onion and garlic on beef. Sprinkle half of cheese on this.
Cook linguine according to directions. Rinse and cool. Chop pepper, tomato and cucumber. Add Italian dressing; let marinate for 1/2 hour. Add linguine mix. Add Salad Supreme. Mix as you add spice. If you would like more or different vegetables, use at your discretion.
Mix the pumpkin, eggs, sugar and evaporated milk. Put in a 9 x 13-inch cake pan. Sprinkle the dry cake mix over the pumpkin mixture. Drizzle the melted margarine and sprinkle the pecans over the dry cake mix. Bake at 350° for 75 minutes. Cool several hours to set bottom layer.
Mix all ingredients together. Store in tightly covered jar. To use, add 2 rounded tablespoons of mix to 3/4 cup of boiling water.
Cook and drain the potatoes. Mash (whip) them to make the 2 cups. Add all remaining ingredients. Pour into raw pie shell. Bake at 350°.
Cut the cucumbers in 1-inch chunks and soak in lime mixed with 1 1/2 gallons of water; let stand 24 hours. Take out of water and wash and clean in clear water. Let stand in ice water for 3 hours. Drain 30 minutes. Put the pickling spice, dill seed and celery seed in cheesecloth bag. Mix the sugar, vinegar and salt. Pour over pickles and let stand 24 hours. Put with this the bag of spices. Put in kettle (I use my canner) and bring to a boil. Cook for 35 minutes. Put sprig of dill in jar before sealing.
Cook brown sugar and butter until glossy, approximately 3 minutes. Set aside. Beat milk, yolks and flour and add to butter mixture. Cook on medium-high for 5 to 8 minutes. Pour in pie crust.
Prick potatoes with fork. Bake at 425° for 40 to 50 minutes. Cut each potato lengthwise into quarters. Scoop out the insides, leaving 1/2-inch thick shells. (Reserve pulp for another use.) Arrange potato shells, skin side up, on a baking sheet. Spray skins evenly with nonstick coating.
Melt margarine. Add sugar, eggs, vanilla, cocoa and flour. Mix well. Pour into a 9 x 13-inch baking dish. Cook at 350° for 20 minutes.
Beat egg yolks until light and creamy. Stir in sweetened condensed milk, lemon juice and rind and pour into crust. Beat egg whites until foamy, then	gradually add 1/4 cup of sugar; beat until stiff and spread on top of pie. Bake in preheated oven until golden brown.
Spray skillet with non-stick spray and brown chicken on both sides. Place each breast on a piece of aluminum foil, and divide chopped vegetables between then. Salt and pepper to taste. Sprinkle 1 tsp. tarragon over top of chicken and vegetables. Bend up sides of foil and pour 2 Tbsp. wine on each portion. Crimp foil at top to form a packet. Place on cookie sheet and bake at 350° for 1 hour. Serve entire package to each person.
Brown first 5 ingredients. When done, add remaining ingredients. Cook until potatoes are done.
Brown beef with chili powder; drain well. Combine lettuce, tomatoes, corn chips, olives, cheese and prepared dressing. Serve in a 13 x 9-inch pan. Garnish with sour cream and avocado garnish.
Mix hamburg, corn, pepper, onion and tomato. Just before serving add lettuce, chips and dressing.
Place all ingredients in blender and blend. Chill until thickened. Serve with chips.
Mix first 7 ingredients and cook, then add pimentos. Cook noodles as it says on package. Add to mixture. Bake at 350° for 45 minutes.
Brown and drain ground beef. In deep casserole dish, layer 1/3 of the beef, 1/3 of sliced onions and potatoes and 1 can of kidney beans. Do this twice more, until all meat, potatoes and onions are added. Pour can of tomato sauce over top. Cover. Bake at 350° for 1 1/2 hours.
Mix dry ingredients thoroughly, then add 1/2 cup milk to make a smooth paste. Pour mixture slowly into remaining milk, stirring until mixture thickens. Cover and cook over hot water until starch is thoroughly cooked, about 15 minutes. Pour a small amount of the thickened sauce into yolks, then return yolk mixture to double boiler to cook, stirring until thickens, 2-3 minutes. Remove from heat and add butter and vanilla. Cool mixture in refrigerator before filling cases.
Combine eggs, pumpkin spice, salt, sugar and milk, blending well. Pour into ungreased 9 x 13 baking dish and sprinkle cake mix and nuts over top. Drizzle melted butter over all; do not stir. Bake at 350° for 45 minutes to an hour, testing for doneness by inserting a knife in center; if it comes out clean, it is done.
Skin and trim fat from chicken. Shake in bag with flour, salt and pepper. Brown in salad oil. Reduce heat to low; add wine, mushrooms, tarragon, thyme and brown sugar. Cover and simmer until fork-tender. Serve with rice.
Grease a 9 x 13-inch glass baking dish. Put peaches on the bottom, draining off some of the liquid. In separate bowl, mix flour, sugar and baking powder. Add egg and mix until it is in small clumps. Scatter over fruit. Drizzle with margarine. Bake at 375° for 25 minutes. Yum-yum!
Combine all ingredients in a Dutch oven. Bring to boil. Cover; reduce heat and simmer 30 minutes. Uncover and simmer an additional 30 minutes. Strain and discard spices. Serve hot. Makes 2 3/4 quarts.
Drain sauerkraut well. Add listed ingredients. Mix well with a fork. Store in airtight bowl or jar in the refrigerator. Let stand 24 hours before using to let flavors blend.
Heat pineapple, add juice of one lemon and sugar. Stir until sugar is dissolved and remove from heat. Add gelatine which has been soaked in 1/2 cup cold water for one minute. Add to pineapple mixture and let cool. When it begins to congeal, add cheese and whipped cream. Mix well. Let congeal in refrigerator; 9-inch square pan makes good size container. Cut into 16 serving pieces, or larger for the larger appetites.
Brine: Combine water, vinegar, salt and sugar in pot. Bring to slow boil. Cool to room temperature.
Combine. Place in freezer and stir several times during freezing. Makes about 3-quarts.
Clean quail. Split down back or leave whole. Dust with combined flour, salt and pepper. Heat fat in skillet and brown quails. Add cream, cover and cook over low heat for 25 minutes or until tender. Thicken gravy, if desired.
Pour dressing over chicken breasts; refrigerate for several hours. Drain and save liquid. Combine water and egg. Combine cheese, crumbs and seasonings. Dip chicken in egg and then in crumb mixture. Place in baking dish and spoon reserved liquid over chicken. Bake in a 350° oven for 35 to 45 minutes.
In 1 1/2-quart saucepan over medium heat, cook sausage and green onions 4 minutes or until sausage is browned, stirring to separate meat. Spoon off fat. Stir in soup and water. Heat until hot and bubbling, stirring occasionally. Pour into heated serving dish or fondue pot. Garnish with green onions. Serve with celery sticks, carrot sticks, bagel chips or tortilla chips for dipping. Makes about 2 cups.
Mix eggs, milk, seasonings, and crumbs. Let stand 5 minutes. Add the diced onion, parsley. Line the baking dish with onion slices and then lay bacon cross-wise across (to be bottom of loaf). Gently mix meat into mixture and fill pan. Bake at 350 deg until meat thermometer reads 170 deg, about 90 minutes. Serve with parsley infused mashed potatoes. Serves many.
Drain liquid off beets into saucepan; put beets into jar. To the liquid, add the sugar, vinegar and pickling spices. Boil for about 3 minutes; pour over beets. Seal. The longer they pickle, the better.
The night before making cake combine sugar, sour cream and coconut and refrigerate. Next day, make cake as directed on package. When cake layers have cooled, slice in half to make 4 layers. Fill and frost with sour cream mixture. Don't cut for four days.
Boil all ingredients, except meat, to make sauce. Pull meat apart and cut up. Put in sauce and simmer.
Drain pineapple. Add water to juice to make 2 cups. Bring liquid to a boil and add Jell-O to dissolve. Add 1 cup cold water, blueberry filling and pineapple. Place in refrigerator until firm. Beat sour cream, sugar and cream cheese together and add to top of Jell-O. Chill until firm. Sprinkle with chopped nuts.
Sift together flour, soda and salt. Cream together shortening and peanut butter; gradually add sugar and brown sugar. Cream well. Add egg, milk and vanilla. Beat well, blending in mix thoroughly. Shape teaspoon rounded balls; roll in sugar. Place on ungreased cookie sheet and bake at 375° for 8 minutes. Remove from oven and place unwrapped candy kiss in center of cookies. Return to oven for 2 to 5 minutes longer.
Peel and cube the potatoes. Cook potatoes in a pan with just enough water to cover them. Cook until tender. Brown salt pork pieces in frypan. Add to the potatoes. Fry cut-up onion in fat from salt pork. Add to the potatoes. Put pieces of fish on top of the cooked potatoes. Cook for about 3 to 4 minutes longer. Add the can of evaporated milk. Stir and cook until just hot. Salt and pepper, if desired. Serves 6 persons.
Beat egg whites until foamy. Add salt, continue beating, then add sugar and vanilla. Beat until stiff but not dry. Fold in chocolate chips and drop on a cookie sheet lined with brown paper (ungreased). Bake at 300° for 25 minutes or until lightly browned. Remove from paper 2 minutes after they have been taken from the oven.
Core onion. Fill hollow with salt, pepper, bouillon and butter. Wrap in foil and bake at 350° for 45 minutes (if large) or until desired tenderness.
Melt the butter, semi-sweet chocolate and unsweetened chocolate in a large heavy saucepan over low heat. Remove from the heat. Add the sugar, eggs, flour, salt and vanilla in the order listed, beating well after each addition. Pour into a greased foil-lined 8 x 8 baking dish. Bake at 350° for 25 minutes or until the brownies just begin to pull from the sides of the dish. Cool in the dish on a wire rack to room temperature.
Bake cornbread according to pkg. directions and let cool. Mix tomatoes, bell pepper, green onion, onion, pickles and bacon. In a separate bowl, mix mayonnaise and pickle juice together. Crumble corn bread into a shallow dish; add a layer of tomato mixture; nest, spread a layer of mayonnaise mixture; repeat layers until complete. Top with additional crumbled bacon and green onions if desired. Serve as a cool dish.
Saute onion and celery in oleo. Mix all together. Bake at 350° for 45 minutes.
Mix graham cracker crumbs, sugar and margarine. Spread on bottom of 9 x 13-inch pan. Bake in low oven at 275° for 10 minutes and cool. Mix Philadelphia cream cheese, milk and powdered sugar. Pour on graham crust. Top with cherries mixed with Cool Whip. Sprinkle top with chopped nuts.
Brown ground beef and onion together; drain. Add corn with its liquid, stewed tomatoes, chili beef soup, tomato soup, chopped olives and taco seasoning. Simmer together for 1 hour. Serve.
Drain pineapple. Mix all ingredients well. Let sit overnight in refrigerator. Form ball. Serve with crackers.
Place rice in bottom of well-greased 13 x 9 x 2-inch baking pan. (Regular white rice may be used, but yellow rice is attractive.) Cut chicken breasts in halves. Arrange chicken pieces over rice, preferably in one layer. Sprinkle with salt and pepper. Blend the three kinds of soup together with milk. Pour over chicken; top with potato chips and then pour butter over all. Sprinkle with paprika. Bake in slow oven (325°) for 2 hours or until tender. Makes 8 servings.
Preheat oven to 350°. In 1 1/2-quart baking dish, layer ingredients. Dot with butter and bake, uncovered, 1 1/4 hours. Serves 4.
Place chicken breasts in shallow pan. Top each piece with a slice of Swiss cheese. Thin soup with 1/2 can water and pour over chicken. Combine stuffing and melted margarine. Sprinkle over soup. Bake at 325° for 1 1/2 hours.
Combine ground beef, bread crumbs, egg, onion, milk, garlic, salt and pepper. Form into 40 meatballs, using a rounded teaspoonful for each one. Brown meatballs lightly in oil. Cover and cook over low heat for 5 minutes. Drain excess fat. Combine chili sauce and jelly. Pour over meatballs and heat, stirring until jelly is melted. Simmer 10 to 12 minutes until sauce thickens. Baste occasionally.
In a large skillet over medium heat, cook ground chuck until brown; drain. Add onion, green pepper and garlic. Add tomato juice, beans, rice, chili powder, oregano and salt. Cover and simmer for 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes. Sprinkle with cheese. Cook, covered, until cheese is melted.
Stir sugar into sauerkraut and let stand for 1/2 hour. Add remaining ingredients and mix well. Place in covered dish and refrigerate for at least 12 hours.
Heat first 6 ingredients and melt sugar. Open cans of beans and drain off juice. Put beans into large bowl or large jar. Add onions. Pour sugar/vinegar mixture over beans while mixture is still hot. Set aside to cool. Place in refrigerator. Stir occasionally. Marinate 4 hours or overnight. Drain juice and save for salad dressing. Serve beans drained. Unused beans can be returned to juice. Will keep for several days.
Make a peanut butter and jelly sandwich to taste. Grill in butter or margarine until browned on both sides (like a grilled cheese). Serve hot with cold milk. Also good with homemade vegetable soup.
Place coconut and nuts in bottom of 9 x 13-inch pan. Mix cake mix by directions on box and pour over coconut and nuts. Melt butter and cream cheese to a creamy mixture. Add confectioners sugar. Pour on top of cake. Bake at 350° for 30 to 40 minutes. Will look bubbly and runny, not done. Cool and let cake set for cutting.
Mix sugar, shortening, egg, honey and lemon extract. Stir in remaining ingredients. Roll dough 1/4 inch thick and cut with cookie cutters. Place cookies about 1 inch apart on lightly greased cookie sheets and bake at 375° for 7 to 8 minutes. Cool on racks.
Cook until heated the meat, enchilada sauce and cream of chicken soup. Spray a 9 x 13-inch pan and preheat oven to 350°.
Mix sour cream until soft. Gradually add sour cream, horseradish, lemon juice, Worcestershire sauce, Tabasco and clams. Add a small amount of clam juice as you are mixing (with a fork) to get desired consistency.
Simmer all ingredients except for zucchini and tortellini for 3 hours; then add 1/2-inch slices of zucchini and tortellini. Cook until tender, about 20 minutes.
Add applesauce to 1 cup cinnamon to form play dough like texture. Add allspice and cloves (add more, if you like). Then add about 3 tablespoons of Tacky glue. Roll out. Cut with cookie cutters. Make hole in top to hang. Dry at least 1 week. Smells wonderful.
Beat eggs with sugar, oil and vanilla. Sift together flour, salt, soda and cinnamon. Add to egg mixture. Add apples and nuts. Put in 2 greased bread pans and bake 1 1/2 hours at 300°. After removing from oven, sprinkle top with sugar.
Dissolve yeast in warm water. Place flour in large bowl; make a well in center. Add whole egg, 1/3 cup sugar, milk and yeast. Mix well. Roll into square on well floured surface. Spread with butter. Fold into thirds. Repeat rolling and fold ingredients 3 more times. Cut folded dough into long strips; dip into beaten egg white and coat with the extra sugar. Place on greased baking sheet. Bake at 350° until golden brown. Makes 3 dozen.
Blend cream cheese with 2 tablespoons oleo. Add rest of ingredients and mix well. Separate rolls into squares and fill with chicken mixture. Pull up corners over chicken and twist. Brush tops with 1 tablespoon oleo. Bake 20 to 25 minutes on ungreased cookie sheet at 350°.
Use a 2 or 3-quart casserole and combine all ingredients. (Can be sealed and chilled for the next day.)
Beat all ingredients together. Bake in floured, greased tube pan for 50 to 60 minutes.
Combine cheeses, milk and mayonnaise in blender. Turn on medium speed until smooth. Scrape sides often. Serve on tossed salad or use as dip.
Sift dry ingredients; cut in shortening until mixture resembles less coarse crumbs. Combine egg and milk; add to flour mixture. Stir until dough follows fork around bowl. Turn out on lightly floured surface; knead gently with heel of hand, about 20 times. Roll out and cut with biscuit cutter. Place on ungreased baking sheet. Bake at 450° for 15 minutes.