HumbleIntelligence/food-ner-1-Million huggingface dataset:
Once dough has risen for the second time, punch down and knead lightly. Pat and stretch dough to cover bottom and about 1 1/2 inches up sides of a greased, heavy 10-inch cast-iron frying pan or deep dish pizza pan or a 9 x 12-inch baking dish. Dough will shrink back at first but keep working it. Cover with tomato sauce, Mozzarella and the vegetables. Preheat oven to 500°. Bake on bottom rack for 10 minutes or until crust is browned.
Mix first 4 ingredients together well. Add corn bread mix. Pour in a greased pan. Bake at 400° for 30 minutes.
Wash cucumbers and slice thin. Put in salted, cold water. Boil water, sugar, vinegar and spice. Pour over pickles. Let stand until cool. Put in small Baggies. Put in freezer. Ready to use right away.
Beat eggs lightly. Add sugar and salt; blend well. Add vanilla and milk. Flour pie plate. Pour into pastry-lined plate and sprinkle top with nutmeg. Bake at 425° for 10 to 15 minutes. Lower temperature to 350° and bake for 30 to 45 minutes or until custard is firm. Makes 2 pies.
Mix together first three ingredients and press in 9 x 13-inch pan, then mix the next 4 ingredients. Pour over the first three and bake at 350° for 30 to 40 minutes or until golden brown.
Mix together sugar, oil and baby food carrots. Add eggs, one at a time. Add dry ingredients and vanilla. Mix well. Fold in nuts.
Mix flour, baking powder and salt in mixing bowl; add milk, oil and corn. Stir until well mixed. Fold in eggs (well beaten). Cook on griddle. Turn, browning both sides.
Cut turkey into eight 1/4-inch slices; set aside. Lightly brown mushrooms in butter in a large skillet. Combine cornstarch, bouillon and garlic powder in small bowl; gradually stir in water and sherry. Add to skillet and cook on medium, stirring until mixture thickens and begins to boil. Add turkey. Cover and simmer 10 minutes more. Serve turkey with sauce. Makes 4 servings containing 219 calories per serving.
Preheat oven at 325°. Combine sugar and allspice. Spoon mixture evenly over top of ham all around sides. Place ham in shallow baking dish. Pour apricot nectar around ham. Bake uncovered for 1 hour, basting occasionally with pan liquid.
Thaw lemonade. Mix with condensed milk. Blend in lite Cool Whip. Pour into 2 pie crusts. Can be frozen. Best served when partially frozen. Delicious for summer dessert.
With a fork, mix together flour, shortening, sugar and water. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape or it can be frozen. Yield: 2 (9-inch) double crust pies or 3 (9-inch) shells.
Cream butter, sugar and egg yolks. Add flour; stir in buttermilk. Mix well. Add egg whites (beaten) and vanilla. Mix well. Pour into 2 pie shells. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Mix all ingredients well, except pecans. Top with pecans. Can be heated at 325° for 15 minutes. Serve with crackers or pumpernickel bread.
Preheat oven to 375 degrees. Peel, core & slice apples; cut apples in half crosswise. Unroll dough, separate at perforations. Place 4 apple slices at the wide end of dough & roll up. Arrange in baking dish. Pour juice into bottom of baking dish, but not over bundles. Brush melted butter over bundles. Mix sugar & cinnamon; sprinkle over bundles. Bake 25-30 minutes or until golden brown. Yield: 16 servings.
Using a fork, poke steak many times on both sides. Place steak in closeable marinating dish.
Melt Jell-O with water. Fold in other ingredients. Pour into a 9 x 9-inch Pyrex dish and chill until firm.
Combine last 4 ingredients and make into small balls. Put onto cookie sheet and brown under broiler. Take out with slotted spoon so grease doesn't get into sauce. Place browned meatballs into sauce with first 5 ingredients. Simmer for 2 hours. Good for appetizers for parties.
Cream butter; add sugar and beat until fluffy. Add egg and vanilla; mix well. Combine flour, soda, baking powder and salt; gradually add to creamed mixture, beating well after each addition. Stir in oats, cornflakes, coconut and pecans. Shape into 1-inch balls and place 2 inches apart on a lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on racks.
Stir together flour, pudding mix and baking powder. Combine egg, milk and butter; add to dry ingredients. Mix well. Spread in greased 8 x 8 inch pan (I use a deep pie dish). Drain peaches, reserving 1/3 c. of liquid. Chop peaches and sprinkle on top of batter. Beat together softened cream cheese, sugar and 1/3 c. peach liquid. Pour on top of peaches. Combine 1 Tbsp. sugar and cinnamon. Sprinkle over all. Bake at 350° for 45 minutes. Cool before serving.
Drain pineapple, reserving juice. Combine Jell-O and sugar. Add water to juice to make 2 cups. Heat and add to Jell-O mixture. Add lemon juice. Chill until partially set. Grind together cranberries, orange and nuts and add to Jell-O mix. Stir in pineapple. Place in 8 x 8 dish. Refrigerate.
Cut margarine and Velveeta cheese in small lumps in large saucepan. Add water and salt. Bring to a boil and add grits. Turn off stove; stir until smooth. Then add beaten eggs. Pour into large, greased baking dish and bake at 350° for about 45 minutes or until top starts browning.
Saute onions and celery until tender (not brown), then add to soup mixture. Also add light cream, salt and pepper. Garnish with parsley.
Pour dressing over vegetables and let sit for a few hours in fridge. Can add other vegetables, if desired (green or red peppers, mushrooms, onions, etc.).
Cream the shortening or margarine and sugar. Add the egg and molasses and mix well. Combine the flour, ground ginger, soda, cinnamon and salt. Mix well. Add about 1/4 dry mixture to the creamed mixture at a time and mix well after each addition. Roll into 1-inch balls and roll in sugar. Place well apart on ungreased cookie sheets. Bake at 350° for 12 minutes. Tops will crack. Makes 4 or 5 dozen cookies.
Saute mushrooms and onions separately. Peel cooked potatoes. Mix sour cream and cottage cheese together. Mix salt, pepper and thyme. Layer sliced potatoes, onions and mushrooms. Sprinkle with mixed spices. Top with sour cream/cottage cheese mixture. Sprinkle with Cheddar cheese. Repeat layers.
Mix crumbs, 1/4 cup sugar and butter together and pat in bottom of spring-form pan. Have the cream cheese and eggs at room temperature. Mix cream cheese, 1/2 cup sugar, eggs and 3/4 teaspoon vanilla. Beat until smooth. Pour in crust and bake at 375° for 20 minutes or until firm. Take cake out of oven and cool for 10 minutes. Mix well the sour cream, 1/4 cup sugar and 1 teaspoon vanilla; pour cream mixture on cake. Turn up oven to 450°. Put back in oven for 10 minutes or it sets well. Remove from form pan when cool.
Salt and pepper chicken. Place in 13 x 9-inch pan or casserole. Pour orange soda and soy sauce over chicken. Bake at 350° for 1 hour.
Combine ingredients; mix well and refrigerate. To serve, spoon over any kind or assortment of fresh fruit (bananas, strawberries, honeydew, cantaloupe, apples, grapes, pineapple, blueberries, etc.). Very good.
Beat all ingredients and fold in chocolate chips. Grease a Teflon iron Bundt pan. Bake at 350° for 50 to 60 minutes. Cool 45 minutes and invert. Sprinkle sifted powdered sugar on top.
Combine flour and powdered sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture into bottom of foil-lined 9-inch square pan. Bake at 350° for 15 minutes or until slightly browned.
Heat oil in skillet. Mix together first 5 ingredients. Dip one slice bread into mixture and fry until golden brown, about 2 minutes each side. Remove from skillet; add butter and syrup and serve.
Cook ingredients until tender. Mash the apples with a potato masher or electric mixer, adding more sugar if desired. Serve cold.
Place pineapple, blueberries and strawberries in separate bowls. Mix ginger ale and marmalade in small bowl. Add to fruit, dividing evenly. Toss gently. Chill 2 hours.
Have your butcher cut through the bones in back to ease separating chops. Have him trim all visible fat (he won't!). Trim away all fat possible. Rub the loin with salt, pepper and garlic. Season for two hours at room temperature if you will. Heat oil in large pan and brown pork on all sides. Pour off fat and add sherry. Cover tightly and bake at 350° for 2 1/2 hours.
Bring undiluted soup to boil. Add cream cheese and beat until smooth and melted. Add gelatin and cool. Add remaining ingredients and put into mold. Remove a half-hour before serving. Serve on crackers. Serves 24.
Measure warm water into large mixing bowl. Sprinkle on yeast. Stir until looks soft. Add salt, sugar and flour. Mix and knead.
Cook on low heat for 2 hours. Add potatoes last 45 minutes. Add macaroni as served.
Beat ingredients and blend in chopped nuts (if desired). Serve with sliced apples which have been dipped in orange juice.
Preheat oven to 350°. Place chicken in shallow baking dish. Combine remaining ingredients, except paprika. Pour over chicken. Sprinkle with paprika. Bake for 1 hour.
Mix above ingredients and put in 8 large buns. Wrap in foil. Bake in 250° oven for 30 minutes or 350° oven for 10-15 minutes. These may be frozen and heated as needed.
Lightly beat flour, milk, egg, juice and salt. Melt butter in 9-inch ovenproof skillet. Pour mixture into pan and arrange apples over top. Bake in preheated oven at 425° for 15 to 18 minutes or until golden and puffy. Sprinkle with combined sugar and cinnamon.
Mix all ingredients together. Bake at 350° for 1 hour in four (1-pound) coffee cans.
Mix sugar and 4 cups water. Boil 5 minutes. Chill, then add drained pineapple syrup, juice from oranges and 4 cups ice water. Add sliced oranges. Add crushed or grated pineapple from which syrup has been drained. Add maraschino cherries. Pour over block of ice in a punch bowl. This will serve 25 persons.
Mix apples and sugar; let stand. Sift dry ingredients; mix with apple mixture. Add egg, oil, vanilla and nuts; mix well. Pour package of butterscotch morsels over top. Bake in a 9 x 13-inch greased and floured pan at 350° for 50 minutes.
Grind pecans thoroughly in small batches in a chopper machine or blender. Cream butter by leaving at room temperature 1 hour or microwave on "2" for 1 minute.
Roll gingersnaps to fine crumbs. Combine butter and press into bottom and sides of 8-inch pie pan. Bake at 350° for 8 to 10 minutes. Cool. Pour pudding mix into bowl. Add milk; beat 1 minute. Add remaining ingredients; stir until well blended. Turn into crust. Refrigerate at least 30 minutes.
Mix flour, walnuts, brown sugar and butter until crumbly. Place in a cookie sheet and bake at 350° for 20 minutes. Whip egg whites, sugar, strawberries and lemon juice for 10 minutes. Fold whipped cream into strawberry mixture. Place 1/2 of crumble mixture into 9 x 13-inch pan, cover with strawberry mix, then crumble rest of mixture on top. Cover and freeze for 6 hours.
Fill crock-pot with cider. Sprinkle pumpkin spice. Decrease spice accordingly for a lesser quantity. Heat for one hour after cider is hot. May be kept hot on low setting for several hours.
Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, Clamato juice, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
Divide frozen bread dough in half. Spread in greased 10 x 10-inch or 9 x 9-inch baking dish. Top with 1 or 2 layers sliced pepperoni, shredded cheese and beaten eggs. Top with other half of bread dough; brush top with beaten egg. Bake at 350° for 30 to 40 minutes or until golden and eggs are cooked.
Cover a large platter with lettuce leaves. Drain can of white beans and pile in center of platter. Break tuna into chunks and place on beans. Fill the rest of the platter with black olives, diagonally cut carrot and celery pieces, chunks of Provolone cheese, salami slices and cherry tomatoes. Pour dressing over all. Chill. Serve with crackers.
Preheat oven to 350°. Spray a 6 1/2-inch square baking dish with nonstick cooking spray. In medium saucepan, combine raisins, margarine, sugar	and 1/2 cup of water. Bring to a boil. Remove from heat and set aside to cool. Stir in beaten egg. In a medium bowl, stir together remaining ingredients. Add to raisin mixture, stirring just until combined. Pour batter into prepared dish. Bake until toothpick inserted in center comes out clean, about 15 minutes. Healthy.	Serves 4.
Melt butter in shallow pan over low heat. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in a 250° oven for 45 minutes. Stir every 15 minutes. Spread out on an absorbent paper towel to cool.
Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels with the blunt side of the knife.
Combine graham cracker crumbs with sugar and butter. Press mixture onto bottom and halfway up side of a 9-inch spring-form pan.
Cube and cook potatoes like you would for mashed potatoes. Drain and mash with a fork. Add remaining ingredients. Bake at 350° for 20 to 30 minutes.
Measure sugar, then thoroughly stir in fruit. Let stand 10 minutes. Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan. Bring to full boil and boil 1 minute, stirring constantly. Stir into fruit at once; stir 3 minutes. Ladle into 2-cup glasses with lids. Let stand for 24 hours. Store in freezer.
Beat egg. Add salt and milk. Sift baking powder and flour together; add to egg mixture, then add melted butter. Cook in muffin pan for 20 minutes at 350°.
Cook 2/3 cup water and 1 cup strawberries for 2 minutes. Blend in sugar and cornstarch with remaining water. Boil 1 minute, stirring constantly. Cool. Spread cream cheese on pie crust, fresh strawberries, then cooked mixture; garnish with berries. Other fruit can be used: raspberries or blueberries.
Pour sauerkraut in colander and rinse; combine, then mix oil, vinegar, sugar and salt and pour over. Let it set overnight.
Combine ingredients in heavy skillet. Stir constantly over medium heat until light amber in color (7 to 10 minutes). This burns quickly! Pour this hot candy over chopped nuts, spread on waxed paper. Sprinkle with chocolate (I use milk chocolate) morsels, then spread chocolate over candy. Sprinkle nuts on top of melted chocolate. Let cool; break into pieces. Eat!
Cook macaroni, drain and run under cold water till it separates. Mix all ingredients together and pour into a large casserole dish. Top with crushed Ritz crackers browned in melted margarine. Pour onto top of mixture and bake about 30 minutes at 350°. (May substitute cream of celery or cream of mushroom soup for chicken soup.)
Boil Karo syrup, sugar, water and salt to hard ball stage. Add peanuts and cook until golden brown. Remove from heat, add butter and baking soda.
Drain beets (save juice). Add water to juice to make 1 cup; to this add vinegar and sugar; mix. Pour over beets. Cover and let set at least 24 hours (1 day). Can add eggs anytime.
Cover meat with water. Bring to simmer and add onion, salt and bell pepper. Simmer for 2 hours. Add chili powder, pepper or other spices to season to individual taste. When seasoned to taste, make a liquid paste of cornstarch or flour to thicken to desired consistency. Serves 8 to 10.
Slice the tomatoes. Soak 24 hours in 2 gallons water with the lime. Rinse well. Put in ice water and let stand 3 hours. Cover with and soak overnight in the vinegar, sugar, salt, pickling spice and cloves. Bring to a boil. Cook 30 to 40 minutes. Pack in sterile jars and seal. Makes about 12 pints. (Recipe, 1960.)
Soak cucumbers in salt for 30 minutes and squeeze out water. Slice onions and add some celery seed if desired.	Put vinegar and water	to taste. Add sugar, salt and pepper, enough to cover cucumbers and onions. Set in refrigerator to chill.
Place chicken in shallow baking pan. Sprinkle with oregano, garlic powder and lemon pepper. Dot each breast with butter. Pour wine in bottom of pan and baste as you cook. Cook 45 minutes to 1 hour. Bake at 350°.
Preheat oven to 375°. Shape dough into small balls. Place 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes. Immediately top each cookie with a chocolate kiss, pressing it into dough. Cool.
Cream butter and cream cheese. Add sugar gradually until light and fluffy. Add eggs, 1 at a time, beating after each addition. Combine dry ingredients; add to creamed mixture. Stir until well blended. Add coconut and vanilla flavors. Bake in a greased and floured tube pan for 1 1/2 hours at 325°.
Add all of the ingredients together. Mix well; chill. Serve with Waverly crackers.
Mix soups, margarine (melted) and sour cream. Pour over chicken in 9 x 13-inch pan. Cover with stuffing. Pour broth over stuffing. Cover and bake at 350° for 1 hour. Uncover for the last 1/2 hour of cooking.
Preheat oven to 450°. Bake potatoes until soft. Cut a slice off one side of each potato to make a long, boat shaped shell. Remove insides of potatoes; put through food mill. Combine with 1 tablespoon butter and 1 tablespoon cream for each potato used; salt and pepper to taste. Beat well. Add 1 tablespoon parsley and 1 tablespoon chives per potato used; beat again. Refill shells. Sprinkle with grated cheese and dot with butter. Return to oven long enough for potatoes to heat through and cheese to brown.
Mix all ingredients together. Roll 1 inch thick and slice. Bake at 450° for 10 to 12 minutes.
Dissolve Jell-O in 4 cups hot water. Cool; add other ingredients and 2 quarts of water.
Cook bacon until crisp. Pour off some grease and add mushrooms and onions. Cook 5 minutes. Add beef (cooked). Stir in 1 1/2 cans tomato soup, water, oregano, salt and pepper. Heat until boiling. Cook macaroni. Place into casserole in layers, meat, macaroni, then cheese. Bake 20 minutes at 350°. Add chopped peppers if desired.
Mix together melted margarine, juice, grated rind, salt, pepper and nutmeg. Place filet on a piece of aluminum foil in a shallow baking dish. Baste filet with sauce, using all of it. Fold foil over fish. Bake at 325° for 25 minutes. Test for doneness. Using a fork, if fish flakes, it is done. Do not overcook. Yield: 1 filet for this mixture.
Roux: Cook 1 cup flour and 1/2 cup bacon grease in a heavy pot slowly until brown; stir constantly. Takes time; do not burn.
Combine all ingredients in medium bowl. Mix well. Pour into greased 1 1/2-quart oblong baking dish. Preheat oven to 350°. Bake 40 to 45 minutes. Serves 6.
Mix. Blend and pour over mixture in pan. Bake at 350° for 45 minutes to 1 hour. Better after it sits a while.
Brown beef; drain. Add seasoning mix, tomato sauce and water. Simmer 5 minutes. Press crescent rolls into 9-inch pie plate. Sprinkle with 1 cup of crushed corn chips. Cover with ground beef mixture. Spread sour cream on top. Sprinkle with cheese and add remaining corn chips. Preheat oven to 350°. Bake, uncovered, 20 minutes. Let stand 5 minutes before serving. Makes 4 to 6 servings.
Using a wire whisk in a medium bowl, combine milks, chocolate syrup, sugar and cocoa. Microwave on High for 2 minutes. In separate bowl, whisk egg. Add milk mixture while whisking. Spray 4 custard cups with nonstick spray. Put 1/4 mixture into each cup. Set cups in microwave dish. Add enough water in dish until water is at same level as custard. Microwave on Medium for 18 minutes, rotating baking dish 1/4 turn every 4 1/2 minutes until knife inserted in custard comes out clean. Let stand 5 minutes. Remove cups from water bath. Cover and refrigerate until chilled, about 1 hour. Top with 1 tablespoon of whipped topping. Serves 4. Contains 118 calories, 4 gm fat and 93 mg sodium.
Combine the oleo or butter, vanilla and salt. Beat in the sugar. Add the flour. Stir in the chocolate chips and peanuts. Pat firmly onto a 13 x 15-inch jelly roll pan. Bake at 375° for 25 minutes.
Sift together flour and baking powder; set aside. In a large bowl, beat butter, sugar and eggs until light and fluffy. Add lemon juice and peel until well combined. Stir in flour mixture, mixing until smooth. Refrigerate dough. Cover 1 hour.
Layer in large casserole dish the zucchini, bread crumbs, Mozzarella cheese and pepperoni; ending with sauce and cheese. Bake at 350° until cheese is bubbly and golden brown.
Cook linguine to al dente stage. Drain well and toss with remaining ingredients. Chill salad for several hours or overnight.
Combine above ingredients. Bring to a boil. Add 1 teaspoon sherry just before serving.
Combine punch and juices. Add ginger ale just before serving. Serve over ice. Makes 20 (8 ounce) servings.
Separate ladyfingers into single layer. Line sides and bottom of 10-inch spring-form pan. Press them in firmly. Whip cream until stiff. In a separate bowl, mix cream cheese and sugar until well blended. Fold cream cheese mixture into whipped cream. Spread 1/3 of whipped cream mixture, then 1/4 of pineapple pie filling; add a layer of ladyfingers on top of pie filling and repeat 2 more times with pie filling being last layer on top. Refrigerate overnight.
Do not use mixer. Mix and bring to a boil the oleo, water, oil and cocoa. Pour over flour and sugar. Mix buttermilk, soda, vanilla and eggs. Bake in ungreased 9 x 12-inch pan at 350° for 35 minutes.
Combine and boil all ingredients. Pour over spareribs with slices of onion and lemon. Bake at 350° for 45 minutes. Makes a great buffet dish by adding cooked meatballs and chicken.
Heat cheese and soup in double boiler. Dissolve the gelatin in cold water. Add cheese and soup to this while hot. Stir in remaining ingredients. Mold.
Brown sausage and onion. Mix in a bowl remaining ingredients. Add sausage mixture to contents in bowl; mix well. Stuff turkey and cook as directed.
Sift together sugar and flour. In saucepan, place butter or margarine, cocoa and water. Bring to rapid boil. Pour over flour and sugar mixture and mix well. Add buttermilk, soda, vanilla and slightly beaten eggs. Mix well; pour into greased pan (16 x 11-inch) or 2 small pans. Bake for 25 minutes at 350°. (Batter will be thin.) Start Fudge Icing 5 minutes before cake is done.
To prepare Burnt Sugar Syrup, put sugar in frying pan over fire until sugar softens, melts and begins to throw off smoke. Remove from fire and pour in boiling water quickly, allowing it to boil until it forms a molasses-like syrup. Put aside. This is sufficient for 3 cakes.
Preheat oven to 350°. Lightly grease a cookie sheet or use nonstick cookie sheet. In a bowl, beat the eggs, milk, sugar, nutmeg and cinnamon. Empty coconut from package onto a plate (for dipping). Spread peanut butter evenly on each slice of bread. Cut all 4 outer crust edges from each slice of bread and throw away (or feed to the birds). Cut each slice of bread into 3 equal pieces ("finger" pieces). Dip each piece in the egg batter; immediately dip in grated or flaked coconut. Coat evenly on both sides. Place on cookie sheet; bake until coconut turns light golden brown. Makes 30 "fingers." Enjoy!! Yum!!
Remove the skin from all chicken parts. Lightly brown the chicken and place in bottom of 9 x 13-inch baking pan. Combine other ingredients and pour over the chicken. Cover with foil and bake in a 350° oven for 45 minutes. Remove foil and continue baking 15 minutes more. Serves 4 to 6.
Mix all ingredients except wontons. Put 1 tablespoon filling in center of wonton. Fold 4 corners up to center and twist around filling. Steam for 15 to 20 minutes. Dip in 1 teaspoon lemon juice mixed with 1/4 cup soy sauce.
Whisk together thoroughly flour, baking powder, salt and nutmeg in a large bowl then set aside. Whisk together in another bowl the remaining ingredients except blueberries and add to the flour mixture. Mix just until moistened. Batter should not be smooth. Fold in 1 1/2 c. fresh or frozen blueberries. Divide the batter among the paper muffin cups. Sprinkle with cinnamon sugar. Bake at 400° for 12 to 15 minutes.
Mix all ingredients together except for reserved butter and bread crumbs. Put in well-greased casserole; sprinkle top with crumbs and bake 1 hour and 10 minutes in a 350° oven.