HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 2 pie plates. Mix all ingredients together and bake 30 to 40 minutes at 350°. Will make its own crust.
Mix all ingredients in covered container and let sit in brine for 1 day. Serve on endive leaves. No cooking necessary.
Peel and grate potatoes and onion. Cut bacon into pieces and fry until crisp. Pour fat and bacon over potatoes. Add hot milk. Add beaten eggs, one at a time. Add salt and pepper. Pour into a greased 13 x 9-inch pan. Bake at 450° for 15 minutes. Reduce heat to 350°. Cook 1 hour. Serve with sour cream.
Combine all ingredients in casserole. Bake at 350° for 30 to 45 minutes.
Add hamburger to the other ingredients. Cook for about 2 hours on low heat.	Makes 7 to 10 servings.
Beat eggs; add remaining ingredients. Shape into 48 meatballs. Cook in 1 tablespoon butter over medium heat until meatballs are browned. Transfer to a large (3 1/2-quart) casserole.
Spray a 2-quart casserole dish or a 9 x 5-inch loaf pan generously with cooking spray. In a large bowl, combine flour mixture with yeast from foil packet, wheat germ and spices. Mix well. Stir in hot water, honey, oil and egg until well mixed (batter will be sticky). Spread in sprayed casserole dish. Spray piece of plastic wrap with cooking spray. Cover batter loosely with sprayed wrap and cloth towel. Let rise in warm place for 45 minutes or until light and doubled in size. Heat oven to 375°. Bake for 25 to 35 minutes or until golden brown. Immediately remove from casserole dish.
Mix and add enough bread crumbs to make a thick paste. Trim brown petals and tips on artichokes. Wash and spread petals apart slightly. Put filling between petals. Stand up in pot, half filled with water. Pour 3 tablespoons olive oil, salt and pepper over them. Cook about 1 hour. Pinch with fork; if it goes in easy, they are done.
Combine cider, sugar, salt, cinnamon, nutmeg and egg yolks. Mix in blender until sugar is dissolved. Add milk to mixture slowly. Beat egg whites until stiff peaks form. Pour milk slowly over egg whites; fold together. Serve hot topped with whipped cream. Yields 1 quart.
Grease bottom of 13 x 9-inch pan. Cut 1/4 cup butter into 1/2 cup flour and brown sugar to make a crumb mixture.
Prepare cake according to directions making 2 (8-inch) layers. Split both layers horizontally after	they have cooled. Blend sugar, sour	cream and coconut; chill. Spread all but one cup of sour cream mixture between the four layers. Blend remaining cup of mixture with whipped cream and spread on top of cake. Seal in airtight container and refrigerate for 3 days. Keep refrigerated after cutting.
Mix the ingredients in order. Pour into two well-buttered pie pans. (You do not need a pie crust.) Bake at 350° for 35 minutes.
Cream butter, sugar and vanilla. Stir in water. Add flour and mix well. Stir in nuts. Shape in 1-inch balls and roll in red or green sugar. Bake 1-inch apart on an ungreased cookie sheet at 300° for 20 minutes or firm to touch. Cool before removing from pan. Yield: 4 dozen cookies.
Beat egg whites until stiff. Fold in sugar, baking powder, vanilla, pecans and soda crackers. Pour into a buttered 11 x 7-inch pan. Bake at 325° for 30 minutes. Cool. Top with topping.
Dissolve gelatin in boiling water. In nonmetal freezer container, combine dissolved gelatin with remaining ingredients except carbonated beverage; cover. Freeze until slush consistency, about 8 hours or overnight. To serve, spoon about 1/2 cup slush into serving glass. Fill with carbonated beverage. Add vodka or gin, if desired. Serves 20.
Mix meats and spinach with cheese and let stand. Fry onion in butter until onion is soft. Blend all ingredients together and make mounds on dough.
Mix pepper, garlic powder, bay leaves, pineapple juice and soy sauce. Marinate chicken strips in mixture 8 hours or overnight in refrigerator. Remove chicken strips from marinade. Place chicken in saute pan with 2 teaspoons of oil. Cook, stirring frequently about 4 to 5 minutes. While chicken is cooking, add vegetables to marinade. Remove from marinade and add to chicken in pan. Cook all together until chicken is cooked through. Discard marinade. Fajitas can be served plain or folded in a warm flour tortilla. Serve with salsa. Makes about 4 servings.
Mix crushed chocolate wafers and melted butter together thoroughly. Press mixture into a 9 inch pie plate. Cover with soft coffee ice cream. Top with cold fudge sauce. (Put fudge sauce in the freezer for a while to make spreading easier.) Freeze for approximately 10 hours before serving. 8 servings.
Peel and wash vegetables. Julienne vegetables and blanch. Slice the scallops. Add vegetables and lemon. Wrap in foil. Cook in oven on high heat for four minutes. Pour melted butter over all and serve. Makes 4 servings.
Fry pork in hot oil until brown. Add onions, green onions and garlic. Fry until brown. Add ginger, brown sugar, soy sauce, 1/2 cup water and salt. Be careful how much salt as soy sauce is salty. Cover and simmer 20 minutes. Serve hot. Serves 4 to 6.
Fill the filler lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water. Yield: 16 to 20 servings.
Drain cans of pineapple and oranges. Put juice in saucepan; add sugar and cornstarch. Boil until thick; cool. Mix in pineapple tidbits, mandarin oranges and bananas. Refrigerate.
Drain all vegetables and mix in a bowl. Heat all vinegar wines, sugar and salt and pepper to taste. Heat until sugar is melted. Pour over vegetables. Refrigerate 24 hours and stir during this time. Keep in a bowl with lid. This is very good and lasts up to two weeks.
Melt margarine in the water. Beat in the flour and eggs. Pour into a 9 x 13-inch pan. Bake for 25 minutes at 400°.
In a medium bowl, stir together flour, baking powder, salt and cheese. Combine milk, egg and zucchini. Add to dry ingredients. Mix just until moistened.
Preheat oven to 350°. Mix all ingredients well and put in a large casserole dish. Cover and bake 1 hour, stirring occasionally, during baking. Remove cover and spoon accumulated fat from top of casserole. Return to oven for 15 minutes.
Cream sugar and shortening. Add eggs and beat well. Add cherry juice and vanilla. Stir together flour, salt and soda. Add to creamed mixture. Stir in coconut, nuts, dates and cherries. Drop by teaspoonfuls on a greased cookie sheet. Bake at 300° for 15 minutes. Makes 6 to 7 dozen.
Cook potatoes in boiling water. Pare and slice and arrange 1/3 of the slices in a greased baking dish. Over the slices of potatoes, place the sliced eggs and sprinkle with salt. Cover with half the sour cream. Make another layer of potato slices, then one of ham, then cover with rest of the sour cream. Finish with a final layer of potatoes. Top with the crumbs mixed with melted butter. Add the heavy cream. Bake in hot oven at 450° for 30 minutes or until crumbs are brown.
Cook 1 pound pasta. While pasta is cooking, mix together olive oil, wine vinegar, dill, garlic cloves, salt and pepper.
Melt in large cake pan margarine and shortening. Coat chicken with mixture of flour, salt, paprika and pepper. Place coated chicken in pan, skin side down. Bake at 425° for 30 minutes. Turn chicken over and bake 30 more minutes. Do not cover chicken.
Combine ingredients in order. Beat 4 to 5 minutes. Drop from spoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
In Dutch oven, cook celery and onion in margarine until tender and add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf. Bring to a boil. Reduce heat. Cover and simmer 30 minutes.
Cream together butter, shortening and sugar. Add eggs, one at a time. Sift all dry ingredients together. Add dry ingredients and milk alternately to creamed mixture. Bake at 325° for 80 minutes in 10-inch tube pan.
Put first 4 ingredients in saucepan. Cook slowly, stirring constantly until sugar and chocolate are dissolved. Continue on low-medium heat until 236° or soft ball. Remove from heat and cool to lukewarm (110°). Add butter and vanilla. Beat until it loses its shine. Add nuts; pour into buttered square pan. Cool and cut into squares.
Beat sugar, oil, pumpkin and eggs on medium speed. Stir in mix, cinnamon and raisins. Pour in a greased 15 1/2 x 10 1/2 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool, frost, cut and refrigerate.
Melt butter in 9 x 13-inch pan. Add brown sugar and mix. Put bread in pan in three layers. Do not use crust.
Combine sugar and milk in a saucepan; cook on low heat to soft ball stage. In a warm bowl, mix marshmallow cream, vanilla and peanut butter. Pour hot syrup into this mixture and stir until well blended. Pour onto a greased platter. Let cool and cut into squares.
Mix 3 packages raspberry Jell-O and 3 1/2 cups hot water. Add 1 can blueberries and 1 can crushed pineapple. Let chill until it congeals.
Heat the soup and add the cream cheese. Add the gelatin mixed with 1/4 cup water and cool. Add celery, onion, mayonnaise and shrimp. Pour into mold and refrigerate until set, at least for 1 hour. Serve with crackers.
Combine cake mix, butter and 2 eggs, stirring until well blended. Spread batter into greased 13 x 9 pan. Beat cream cheese with electric mixer until light and fluffy. Beat in remaining 2 eggs, then vanilla. Set aside 1/2 cup powdered sugar. Beat in remaining powdered sugar. Pour over cake mix. Sprinkle with nuts. Bake at 350° for 35 to 45 minutes or until cake pulls away from pan. Cool 20 minutes. Sprinkle with remaining powdered sugar.
Drain fruit and save juices. Mix 1 3/4 cups juices with sugar, flour, salt, eggs and lemon juice. Cook over medium heat, stirring constantly until creamy but not thick. Cook 1/2 box macaroni in water and oil; drain. Pour fruit sauce over macaroni and let it set for several hours or overnight. Mix well and fold in marshmallows, coconut and Cool Whip.
Place apples in a 1 1/2-quart baking dish. Sprinkle with 1/2 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg and almond extract. Dot with 2 tablespoons butter. Mix flour, baking powder, 1/4 cup sugar, 1/4 cup brown sugar and salt into a mixing bowl. Cut in 1/4 cup butter until the mixture is slightly coarser than cornmeal. Combine egg and milk, pour over the dry ingredients, stir just enough to combine and spoon it over the apples in the baking dish.
Saute the onion and peppers in oil in Dutch oven. Add beef. Cook until brown, stirring to crumble meat. Add remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Top with grated cheese.
Combine water and sugar and bring to boil and cook 5 minutes. Remove from stove and put in large bowl. Add orange juice, water and juice of lemon. Add pineapple, bananas, raspberries or strawberries and oranges. Mix together well. Put into large loaf pan, 9 x 13-inch and freeze until ready to use. Remove 1 hour before you are ready to serve.
Mix cottage cheese, drained fruit and jello (powdered). Add Cool Whip. Mix and refrigerate at least 30 minutes.
Grease and flour Bundt pan. Place rolls in pan. Mix together brown sugar and dry pudding mix. Sprinkle over rolls. Mix granulated sugar and cinnamon. Sprinkle over rolls. Sprinkle pecans over top. Pour melted butter over top. Place uncovered on counter overnight. In morning, bake at 350° for 30 minutes. Let stand 10 minutes and turn onto plate. Use spatula to scrape excess topping from pan. Scrape onto rolls.
Brown ground beef and onion. Add remaining ingredients. Simmer 15 minutes. Serve hot.
Mix lard and sugar, then add eggs to the sour milk; add the soda and stir. Then add to the sugar mixture and then the flour. Just add enough flour so that you can handle dough. (I never roll out the dough. I pat it out and use cookie cutter.) Bake at 350° for 8 to 10 minutes. These are better when left kinda thick.
Boil tomato soup; mix in a small amount of cream cheese at a time with the tomato soup. Dissolve the Jell-O in the boiling water. Mix these two mixtures together. Add the remaining ingredients, mix together. Pour into mold and chill.
Mix and refrigerate overnight. Can be mixed in blender on grate. Do not overblend.
Combine all ingredients. Place steaks in marinade and refrigerate 24 hours. Turn meat after 12 hours. Grill to desired doneness.
Brown ground chuck and pork sausage, then drain. Add Velveeta cheese and stir over low heat until cheese is melted. Add remaining ingredients. Spread on slices of rye bread. Place slices on cookie sheet and freeze. When frozen, place in airtight bag and store in freezer until needed. To serve, bake at 350° for 15 minutes.
Brown and drain the hamburger, along with the garlic, onions and salt and pepper. Pour hamburger mixture in a 9 x 13-inch pan. Combine vegetables and soup; pour over the hamburger mixture. Layer package of Tater Tots over the vegetables; top with Cheddar cheese. Bake at 350° for 40 minutes.
Tear cake to measure 8 cups. Place half in a 9 x 9-inch pan. Reserve 1/3 of pie filling; spread remaining over cake. Top with remaining cake. Combine pudding mix, milk and sour cream; spoon over cake. Cover and chill. Spoon remaining cherries to serve.
Combine jello and water. Fold in remaining ingredients, except sour cream. Put 1/2 of the mixture in a serving dish and refrigerate until firm. Top with sour cream and put on remainder of mixture. Refrigerate. Serves 8.
Fill jug with water. Put in 10 tea bags. Put jug in the sun for about 6 hours (more or less, depending on how light or dark you prefer). After the tea sits in the sun, take tea bags out. Put 1 1/2 cups sugar (or less) in the tea. Mix well. Put in 4 thin slices of lemon, if preferred.
Brown hamburger meat and chopped onion. Pour off excess grease. Return to heat and add 1 cup barbecue sauce. Allow this to mix and warm thoroughly.
Dissolve lemon jello, sugar and salt in boiling water. Add lemon juice. Chill until thick, about 1 1/2 hours. Chill evaporated milk (overnight, if possible). Chill bowls and beaters.
Remove heads from shrimp, but do not peel. Clean and wash shrimp and drain. On top of stove in a Dutch oven pot, put olive oil and saute onion and garlic. When softened, add shrimp, then distribute salt over all and shake out 1/2 of the bottle of Louisiana hot sauce. Mix everything together and cook on hot flame for 5 minutes in covered pot. Turn off and let set about 5 minutes.
Put berries on bottom and batter on top. If fresh berries, put them on top. Cook in buttered Pyrex dish until brown and bubbling. Serve warm.
Brown and drain pork sausage. Add rest of ingredients. Cook until eggs are done. Cover tortillas and heat in microwave oven until just warm. (Do not overheat). Place egg mixture on tortilla and roll up. Salsa may be served also.
Thaw bread dough. Cover with towel and allow to rise for a few hours. Cook and drain broccoli.
Brown chops in electric frypan. Pour off any fat. Add can of soup and 1/2 can of water. (Mix soup and water before adding.) May double soup and water if you want extra gravy for potatoes. Cover and simmer for 45 minutes or until tender.
Mix Bisquick and milk to form dough. Roll into rectangle. Mix sausage and cheese together. Spread mixture over dough. Roll dough up from long side. Wrap in wax paper. Refrigerate until well chilled. Slice and bake in a 450° oven for 10 minutes.
Cook dressing. Take the sliced turkey and roll dressing in the turkey slices to make a roll. Pour gravy over rolls and bake for 30 minutes at 350°, or microwave for 10 minutes.
Heat oven to 375°. Coat the bottom of a large baking dish with 1 tablespoon oil. Combine mustard, dill, salt and pepper. Combine cheese and bread crumbs. Coat drumsticks with mustard mixture, then roll in cheese mixture. Put in baking dish and drizzle with remaining oil. Cook until golden brown in preheated oven, about 40 minutes.
Sprinkle strawberries with sugar. Cover and refrigerate for 15 to 20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juice. Fold in berries, or serve individually, in small bowls topped with the flavored cream. Yields 4 to 6 servings.
Put the first 5 ingredients in a bowl. Let set until yeast starts to foam. Add egg and 2 cups flour. Mix well and add another 2 cups flour. Do not knead. Cover and let rise until about double in bulk. Turn onto floured board and knead into rolls. Put in a 12 x 8-inch greased pan. Let rise until double in bulk and bake in a 350° oven for 20 to 25 minutes. Makes 18.
Preheat oven to 375°. Combine crumbs and margarine. Press firmly on bottom of a 13 x 9-inch baking pan. Bake 8 minutes. Reduce oven temperature to 350°.
Butter a 7 x 10-inch casserole dish. In one bowl, mix eggs, milk, mustard, salt and pepper. In another bowl, mix bread and cheese. Place cheese and bread in casserole dish. Pour egg mixture over bread and cheese. Refrigerate overnight. Sprinkle with bacon bits. Bake at 350° for 1 hour, uncovered. Serves 8.
Mix all ingredients. Drop an inch or more apart on a cookie sheet by spoonfuls. Bake at 400°.
Mix Bisquick, milk, water and egg. Bake on hot, lightly greased griddle. Turn when bubbles appear.
Cut up	bacon and fry with onion. Drain and mix with other ingredients. Bake	in covered casserole or baking dish. Bake at 250° for 3 hours.
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8 inch square baking dish. Sprinkle cornflakes over carrots. Bake, uncovered, at 350° for 20 to 25 minutes or until bubbly.
Heat chocolate and water in a 1 1/2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in sugar and salt. Heat to boiling; reduce heat. Simmer, uncovered, 4 minutes, stirring constantly. Stir in milk. Heat just until hot (do not boil). Beat with hand beater until foamy or stir until smooth. Serve immediately. Serves about 6 (1 cup each).
Use a mixer as it mixes better. Grease and flour pans. Bake at 325° for 1 hour.
Preheat oven to 350°. Wash, dry and season chicken; set aside. Wash and drain rice. Boil celery and carrots for 2 minutes; save the water. Saute the onions with Crisco. Add paprika to change color. Add rice, chicken, celery and carrots. Add enough water to cover the chicken. Put in oven for 1/2 hour. Add tomatoes and juice. Cook for 1 hour.
Place sausage in bowl and mix with regular Cheddar cheese. Cut peppers in half lengthwise and remove stem and seeds. To reduce spicy heat of peppers, they may be rinsed and soaked in vinegar overnight. Stuff pepper halves with sharp Cheddar cheese. Pat out a scoop of meat and wrap around pepper; shape into an oval. Bake at 350° for 20 minutes or until meat is baked. May be served hot or cold. Freezes well.
Beat melted butter into grits. Beat eggs well and add to the grits. Add light cream, cheese, salt and pepper. Blend well. Spray baking dish with Pam. Pour mixture into dish. Bake at 375° for 40 to 45 minutes.
Mix all ingredients in large bowl. Microwave 15 minutes on High; stir. Cook for 13 minutes.* Stir and add 1 teaspoon vanilla. Stir until ready to pour. Add 1 to 2 cups of pecans. Drop on wax paper.
Cut sweet potatoes in quarters and boil until tender. Remove skins and mash. Combine hot sweet potatoes approximately 3 cups with next 5 ingredients and beat well. Put potatoes in 1 1/2-quart casserole. Mix remaining ingredients and sprinkle over top. Bake at 350° for 30 minutes. Serves 8.
Combine ingredients, one at a time, as listed: flour, salt, oil, alum, water and food coloring. Knead like dough until well mixed and pliable. Store in plastic bags to help it stay moist and last longer. If it dries out, add water a few drops at a time.
Grease a 9 X 9 pan. Cream shortening and sugar together; add eggs and apples. Sift in dry ingredients. Add nuts. Bake 45 minutes at 350°. Double the recipe for a 9 X 13 pan and bake for a longer time.
Cream sugars, shortening, eggs and vanilla thoroughly. Spoon flour into dry measuring cup. Pour measured flour onto wax paper. Add soda and salt to flour. Stir to blend. Add dry ingredients to creamed mixture, mix well. Stir in chocolate bits and nuts. Drop by teaspoon on greased baking sheet. Bake at 350° for 15 minutes. Yields 6 to 7 dozen.
Mix and press into a 9 x 13-inch pan and bake at 350° until lightly brown.
Mix all ingredients, except Cool Whip. Then fold it in. Put in pie shell and chill.
In medium bowl, beat egg; add meal, flour, sugar, cheese, milk and set aside. Preheat oven to 450° with 1/4 cup oil in iron skillet. After preheat is ready, pour oil in bowl of meal mixture. Mix fast and well. Sprinkle cornmeal in bottom of skillet to keep from sticking. Then pour mixture into skillet and bake about 30 minutes or until golden brown and sides leave skillet.
Mix cake as directed on box. Divide in half. Pour first half into 9 x 13-inch greased pan. Bake at 350° for 15 minutes.
Slice each zucchini lengthwise into 1/4-inch slices, taking care not to cut through the stem ends. Place zucchini fans in a lightly greased shallow pan. Combine remaining ingredients, stirring well. Brush butter mixture over sliced zucchini. Bake at 350° for 25 to 30 minutes or until tender, basting occasionally. Makes 6 servings.
Chill Tropical Kool-Aid. Add water. Add Hawaiian Punch and 7-Up. Then add red sherbet.
Boil meat in 1 cup water with bay leaf. When tender, put aside until cooled. Saute garlic, onion and pepper. Add tomato sauce. Simmer half hour. Shred meat into strings and put into tomato mixture. Add water from meat. Cool half hour more. Add salt and pepper. Serve with white rice.
In small bowl, beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch baking pan lined with foil. Cover and refrigerate.
Melt oleo and cocoa in saucepan over low heat. Mix flour, sugar and slightly beaten eggs. Add to cocoa mixture, salt and vanilla. Pour in pan or uncooked pie shell. Bake at 350° until firm to touch. Watch carefully. Do not overcook (about 25 minutes) so it will be "fudgy" inside.
Boil chicken and take meat off bones; cut in bite sized pieces. Saute onion and garlic in butter until tender. Cut tortillas in fourths or sixths; dip in hot Crisco and remove quickly. Put layer of tortillas on bottom of buttered casserole. Add onion and soup mix, then layer of chicken. Repeat layers until dish is full. Top with grated cheese. Bake at 350° for 30 to 45 minutes.
Arrange chicken pieces in one layer of pan. Mix preserves, dressing and soup mix. Pour over chicken. Bake at 350° for 1 1/4 hours. Baste occasionally. Prepare rice. Stir parsley into rice. Serve with chicken and sauce.
In large nonstick skillet, cook mushrooms in margarine over medium-high heat until tender, stirring occasionally. Stir in salt, pepper, wine and water. Gently add frozen fillets to skillet; cover. Cook over medium-high heat for 6 to 8 minutes or until fish flakes easily with fork. Turn fillets once during cooking. Remove fillets to serving platter. Keep warm.
Mix together oatmeal, white and graham or wheat flour, baking powder, salt and sugar if you choose. Work in oleo like pie crust and then add buttermilk with baking soda. Roll out real thin. Place on cookie sheet. I make it in 9-inch round portions and bake them in 350° oven for 8 to 12 minutes.
Sift and mix dry ingredients. Set aside. Cream oil and sugar well. Add dry ingredients, eggs, fruits, nuts, vanilla. Bake at 350° for 1 hour in tube pan.
Tie spices in double thick cheesecloth. Combine sugar and vinegar in a large kettle. Bring to a boil. Lower heat a little and put in spice bag. Boil about 5 minutes. Add pumpkin pieces and cook over medium heat until tender. Remove spice bag. Spoon hot pumpkin into hot, sterile jars. Cover with hot syrup. Seal at once. Yields 5 pints.
Prepare whipped topping mix as directed on package. Combine 1 cup prepared whipped topping with vanilla pudding, pumpkin, milk and spices. Mix slowly with rotary beater just until blended, about 1 minute. Pour into pie shell. Chill until set, at least 2 hours. Garnish with remaining whipped topping.
Mix all ingredients. Roll in small balls. Press with a fork. Bake at 350° for 10 to 12 minutes.