HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash artichokes thoroughly and trim points with scissors. Separate the leaves and stuff each leaf well with mixture. Cook in deep well or steam cooker for 1 hour. Makes 6 servings.
Preheat oven to 350°. Beat oil and sugar together thoroughly. Add eggs and beat until mixture is creamy. Sift together flour, salt, cinnamon and baking soda. Stir into batter. Ad all the remaining ingredients and stir to blend. Turn mixture into greased and floured tube pan. Bake 1 hour and 15 minutes or until done. Cool in pan before turning out. Serve at room temperature with ice cream, if desired.
Beat eggs, milk, vanilla and sugar. Sift in flour, salt and baking powder. Stir in fresh fruit(s). Melt butter in 10-inch skillet (with handle removed). Pour in batter; top with cinnamon and sugar. Bake 15 to 25 minutes at 350° to 375°, until top is golden and toothpick comes out clean. Serve in wedges with your favorite sauce.
Wash and cut onion in small cubes. Put in skillet with about 3 tablespoons shortening and 1 cup water. Cover with lid and cook slowly until tender. Remove lid and let liquid fry down low. Add salt and pepper to taste.
Mix first 5 ingredients. Add sifted flour. Mix and make into a dough. Roll out onto a floured board; let dry. Roll up and cut into desired size noodles.
Mix in blender and pour into fluted Bundt pan. Freeze. (It is pretty to decorate top with mint leaves and strawberries.) This makes 2 Bundt pans frozen. Pour into punch bowl and let soften, then pour over 7-Up.
Prepare stuffing mix as package directs. Add seasonings and onion to taste. Slice chicken breasts along side to form a pocket. Salt inside of pocket. Fill pockets with stuffing. Place a small pat of butter inside.
Make like cookie dough. Add 1 teaspoon baking powder. Beat eggs, sugar, salt, oil and flavoring. Add flour and remaining baking powder. Drop from teaspoon to pizzelle iron. When cool, sprinkle with powdered sugar. May add to flavor one of the following: 1 tablespoon rum, 2 tablespoons cocoa or 2 tablespoons cinnamon.
Brown ground beef, bell pepper and onion. Set aside. Mix bouillon cube with water and cream of mushroom soup; set aside.
Cream shortening, both sugars and peanut butter. Add eggs to mixture. Add soda to boiling water; mix well and pour into cream mixture. Add flour, salt and vanilla. Form balls on greased sheet and press with fork dipped in flour. Bake at 350° for 8 to 10 minutes.
Brown ground beef and onion together. Combine the remaining ingredients and add to the ground beef. Simmer, covered, for 30 minutes on medium heat. Continue to simmer, uncovered, until mixture has thickened.
Cut up salt pork, render fat in pan with 2 tablespoons oil. Remove pork rind from pan and add onions and celery, barely cover with water. Cut potatoes bite size and add to onion and celery when almost done. Add clams, margarine and cream; simmer.
Sift flour once, measure and sift with soda and salt. Cream together shortening, sugars, vanilla, water and eggs at high speed with electric mixer, scraping bowl frequently with rubber spatula. Remove beaters and with heavy spoon, stir in flour mixture, then oatmeal, then chocolate chips and nuts. Drop by teaspoonfuls, about 1/2-inch apart on greased cookie sheet. Bake at 375° for 7 minutes or until just set. Remove from baking sheet immediately and cool on wax paper. Store in tightly covered container. Yield: 12 1/2 dozen.
Beat egg white and water to frothy stage. Mix sugar, salt and cinnamon. Dip pecans in egg white, then roll in sugar mixture. Place in shallow pan. Bake at 300° for 30 to 45 minutes, stirring every 15 minutes. Great for the holidays.
Mix ingredients and turn into buttered 9 x 12-inch pan. Bake at 350° to 375° for one hour or until potatoes are tender.
Combine all ingredients, stir well. Cover and chill. Yield: 2 1/4 cups.
Drain pineapple, oranges and cherries. Mix jello according to directions. Add pineapple to lime jello. Add cherries and oranges to cherry jello. Pour lime mixture into a trifle bowl. Refrigerate until well set. Pour in cherry mixture. Refrigerate until well set. Top with Cool Whip, then sprinkle with chopped nuts or coconut, if desired. Keep refrigerated.
Boil broccoli in a saucepan until done. Melt butter; crumble up Ritz crackers in melted butter. Put in bottom of baking dish. Pour broccoli over Ritz crackers. Slice cheese on top of broccoli. Place in 400° oven for about 15 minutes until cheese melts.
Roll in balls. Roll in powdered sugar. Bake at 325° for 12 to 15 minutes.
Place cut up chicken in shallow baking dish. Melt margarine in small saucepan. Add remaining ingredients and mix well. Pour over chicken. Bake at 350° for 45 to 55 minutes, basting often.
Brown hamburger. Cook onion and green peppers until tender (use shortening if needed). Drain hamburger. Stir in soup, onion, green peppers, salt and thyme. Pour into 1 1/2-quart casserole dish. Spoon mashed potatoes around edge of casserole dish. Bake at 400° for 25 minutes or until hot. Makes about 4 servings.
In a saucepan, melt the butter and chocolate chips together, stirring until smooth. In a large bowl, combine the dry cereal and mixed nuts. Pour chocolate mixture over the mixture in the bowl. With rubber spatula, carefully mix until cereal and nuts are thoroughly covered. Sprinkle 1 cup of the powdered sugar and the cinnamon and nutmeg over the top. Mix until blended. Add remaining powdered sugar, 1 cup at a time, blending until the pieces are all coated with the sugar. Store in covered containers in a cool place. Serve as nibbles.
Bring water and 1/2 teaspoon salt to a boil in large pan. Drop in beans and boil briskly, uncovered, for 10 minutes or less. Beans should be tender, but still slightly resistant to the bite. Drain beans and transfer to serving bowl. Blend vinegar, remaining salt, mustard and pepper together with whisk in small bowl. Continue beating with whisk and add oil slowly. Whisk until smooth. Pour dressing over beans in serving bowl. Add tomatoes and onions; toss with wooden spoons. Cover bowl with plastic wrap and refrigerate at least 2 hours.
In bowl, make a batter of the warm mashed sweet potatoes by adding well-beaten egg yolks, salt, sugar, butter and enough cream or milk to give mixture the consistency of cake batter. In bowl, beat egg whites until stiff. Fold them into batter. Pour into a buttered baking dish. Top with marshmallows. Bake in 350° oven until marshmallows are melted and nicely browned.
Heat oil in skillet. Beat eggs slightly. Add pepper. Turn into skillet; cook until firm. In pan, cut into strips 1/2-inch wide. Add onion, meat, soy sauce, sugar and pepper; blend well. Cook, stirring gently, until hot. Serve.
In a standing mixer fitted with a paddle, or in a bowl using a hand held beater, cream the butter, cream cheese and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated. Wrap the dough in plastic wrap and chill overnight.
Mix sugar, eggs, flour, and baking powder, salt together. Bring to boil milk and butter, mix together and add vanilla. Bake in a greased jelly roll pan or cookie sheet for about 10 to 12 minutes at 400°. Put powdered sugar on wax paper, dump cake on wax paper while warm. Spread with jelly then roll up.
Cream together sugar and butter. Add eggs, molasses, flour, cloves, ginger, cinnamon and soda mixture. Batter will be thin. Pour in a greased and floured oblong pan. Bake 45 minutes in 300° oven.
Grind cranberries. Grate 1 orange rind and add to other ingredients. Drain one 15 ounce can crushed pineapple and add to sauce. Save juice.
Saute onion in bacon fat until brown. Add all other ingredients and simmer 45 minutes.
Saute onions in bacon grease. Add Worcestershire sauce, black and red pepper, Tabasco sauce, garlic salt and salt. Add shrimp and cook until pink. Add mushroom soup, celery soup and water. Add bacon and white wine. Garnish with chopped green onions and tops. Serve over cooked rice.
In large skillet, heat corn oil over medium-high heat. Add next 6 ingredients. Saute until vegetables are tender. Stir in tomatoes, breaking into pieces with spoon. Add beans and corn. Bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally. Toss in macaroni and heat for 5 more minutes. Sprinkle with cheese and serve.
Mash and cream bananas with a fork. Mix all ingredients in a bowl. Pour into a greased and floured 9 x 13 pan. Bake 375° for 35 - 40 minutes.
Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towel. In slow cooking pot, combine soaked beans with water, browned pork and remaining ingredients. Cover and cook for 1 hour on high, then on low for 8 to 9 hours.
In medium saucepan combine chocolate chips and butter. Cook on very low heat until melted, stirring constantly. Add milk. Add flour, nuts and vanilla; blend well. Shape 1 tablespoon of dough around each candy kiss. Place 1 inch apart on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Remove from oven and cool. Melt baking bar and oil over low heat while stirring. Drizzle over cookies.
Place green beans in dish, then the corn on top. Mix other ingredients and pour on top of corn.
Place can of cream in freezer; chill 1 hour. Dissolve sugar and Kool-Aid in water. Place chilled cream in cold mixing bowl and whip until thick. Add Kool-Aid; blend well. Pour in large pan and freeze.
Mix all ingredients in a large bowl. Pour into cake pan. Bake at 350° for 1 1/2 hours. May also sprinkle cheese on top and bake also.
Cut broccoli into small pieces. Cook in broth until tender. In another pot, melt butter slowly. Add 1/2 cup flour. Whisk in half and half slowly. (If lumps develop, I blend in food processor.) Add butter, flour and half and half mixture to broccoli/broth mixture.
Preheat oven to 400°. Grease an oblong 2-quart baking dish. Mix first 9 ingredients and spread evenly in dish. Sprinkle with cheese and crushed potato chips. Bake 20 to 30 minutes or until bubbly. Makes 8 to 10 servings.
Thaw spinach. Butter a large baking pan. Process bread into fine crumbs. Chop onion. Cook onion in oil until soft, about 2 minutes. Whisk eggs with milk, basil, salt and pepper. Add spinach, onion, turkey, bread crumbs and lemon juice. Mix well.
Cream up first four ingredients. Mix well beaten eggs and other ingredients. Make 1-inch balls and flatten; place 2 inches apart. Bake 8 minutes at 325°.
Cook broccoli. Drain. Place in serving dish. Melt butter in small saucepan; stir in lime juice. Pour over broccoli spears, season with salt and pepper.
Dissolve the yeast and 1 teaspoon of sugar in warm water. Combine 1/2 cup butter, 1/3 cup sugar, salt and milk. Heat until lukewarm. Beat the eggs in large bowl. Add yeast and milk mixtures and 1/2 of the flour; mix well. Add the rest of the flour to make a soft dough. Knead until smooth and satiny, 5 to 8 minutes.
Soak tapioca overnight or 24 hours in 2 cups water. The next, day, empty liquid and all in a heavy pan. Add flour and stir. Add egg yolks, sugar and milk. Cook over medium heat until thick and tapioca is transparent. Beat egg whites with 2 tablespoons very cold water until stiff, then fold into tapioca mixture and add vanilla.
Cut ham, onion and cheese in food processor bowls with steel blade. Process until finely chopped. Add mustard, poppy seed, margarine and Worcestershire sauce to ham mixture. Mix by hand. Take rolls out of package by the whole thing. Slice off tops of rolls halfway down. Spread with mixture and replace top. Place on cookie sheet. Cover with foil and bake at 400° for 15 to 20 minutes. Yields 48 small sandwiches.
Heat oven to 350°. Grease 13 x 9-inch pan. Mix brown sugar, margarine, eggs and vanilla. Stir in baking mix and oats until uniform consistency. Heat chocolate chips, milk, 2 tablespoon margarine and salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Remove from heat and add vanilla. Press about 2/3 of oatmeal mixture in pan.* Spread chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by tablespoons onto top. Bake until light brown, about 30 minutes. Cool completely. Cut into bars about 2 x 1-inch.
Brown and drain ground beef and onion. Add remaining ingredients and cook over low heat for 45 minutes. Sprinkle with shredded cheese if desired.
Cream sugar and oleo; add eggs and beat well. Add flour, baking powder and salt; mix well. Add remaining ingredients. Bake at 325° for 1 hour. Grease loaf pan; line pan with waxed paper and cake is easily removed.
In a Dutch oven, place meat, onion and celery; cover with water. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Remove meat. Strain and save the liquid. Trim the meat of fat and shred the meat. Return to the pot and add 2 cups liquid. Mix all seasonings and add to meat mixture. Cover and simmer 1 hour, stirring occasionally. If too thick, add additional liquid. Serve on hamburger rolls. Freezes well. Save some liquid for thinning.
Heat salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are tender, 12 to 15 minutes. Drain. Arrange broccoli in ungreased baking dish. Heat oven to 400°. Beat soup and milk with hand mixer until smooth. Pour over broccoli. Mix remaining ingredients until crumbly. Sprinkle over cheese sauce. Bake until crumbs are very light brown (about 20 minutes). Serves 6 to 8.
Mix cornflour with a little milk. Stir it into lukewarm milk in a saucepan, with yolk of egg, and bring to the boil, stirring all the time. Boil for 2 minutes, then remove from heat and cool for a few minutes. Then stir in grated cheese and stiffly beaten white of egg. Pour into a greased baking dish and cook for about 20 minutes in a hot oven.
Mix the first five ingredients and add flour to make a stiff dough. Grease a large bowl with oil, put in the dough and turn over so the oily side is on top. Cover and let stand overnight. Do not refrigerate. Next morning, punch down the dough and knead lightly. Divide into 3 equal parts. Knead each portion 8 times. Put into greased loaf pans and let rise 4 to 6 hours. Cover with wax paper while rising. Bake at 350° for 30 minutes. Brush with butter and turn out to cool.
Beat first 7 ingredients together, adding eggs one at a time. Stir in walnuts. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes; cool.
Cream first 6 ingredients together. Add dry ingredients. Roll in balls the size of a walnut and flatten slightly or drop by teaspoon and flatten slightly. Bake at 350° for 10 to 15 minutes, depending on your oven and desired doneness.
Brown ground beef (drain). Mix first 5 ingredients and bake at 350° for 1 hour. No lid.
Add baking soda to sour milk. Cream shortening and sugar. Add eggs and orange juice (or rind, if used). Mix flour, baking powder and salt. Add alternately with sour milk and baking soda mixture. Add vanilla. Add red and yellow food coloring to make desired shade of orange (this is optional).
Bone chicken and cut into large chunks. Combine salt, soy sauce, rice wine, ginger and garlic. Add chicken to soy sauce mixture and marinate 2 hours, stirring occasionally, to coat all the chicken pieces. Mix cornstarch and sugar. Roll chicken in cornstarch and deep fry at 375° until brown and crispy. Makes 4 servings.
Heat half and half, margarine and salt until margarine melts. Spread hash browns in 9 x 13 pan. Pour heated mixture over potatoes. Sprinkle with parmesan cheese. Bake at 350 degrees for one hour, uncovered.
Mix together and roll into small balls. Bake 12 to 15 minutes at 375°. Roll in 10x sugar while still warm.
Brown beef, onion and pepper together. Pour off grease and rinse, if desired. Put in bottom of greased casserole dish. Add mushrooms, soup and cheese. Top with Tater Tots. Bake covered for 30 minutes at 400°, then 10 minutes uncovered.
Whip egg whites on medium speed until soft peaks form. Continue whipping on medium speed while gradually adding sugar and baking powder. Continue to whip until very stiff peaks form and all sugar is dissolved. Add vanilla and mix thoroughly. Coarsely break saltines and with 3/4 cup pecans fold by hand into mixture. Pour into a greased 9-inch pie pan and bake at 300° for 30 minutes until center is almost firm. Do not overbake!!! Remove from oven and cool upside down. When thoroughly cooled, top with whip topping and sprinkle with 1/4 cup pecans.
Cream butter and sugar and add egg yolks. Blend in 2 cups flour. Coat fruit and nuts with remaining 2 cups flour. Fold in all other ingredients. Let stand overnight in refrigerator. Bake in oven at 325° for 1 1/2 hours in tube pan.
Mix together. Spoon into small muffin tins. Bake at 425° for 12 to 15 minutes.
Mix together all ingredients with the fruits undrained. Simmer for 1 hour. Try fixing in a crock-pot. This is good with sliced ham or even over ice cream.
Mix together and shape into small balls and put in shallow pan. Dredge with 1/4 cup vegetable oil. Bake at 350 degrees for 30 minutes. While bake prepare sauce.
Butter sides of heavy 2-quart saucepan. In it, combine sugar, syrup, water and salt. Cook and stir until sugar dissolves and mixture reaches boiling point. Cook without stirring to hard ball stage (250°). Remove from heat.
Fry bacon; crumble. Brown hamburger with onion and bacon. Drain. Add remaining ingredients. Put in a casserole dish and bake at 350° for 1 hour. Makes 2 quarts.
In large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container. Refrigerate. Serve with gingersnaps.
Place potatoes in a medium-size saucepan and cover with water; bring to a boil. Reduce heat and simmer 12 minutes or until tender. Add shrimp, cook 2 minutes or until done. Drain and rinse with cold water; drain. In a large bowl, combine mayonnaise, milk, capers, vinegar, salt, mustard and pepper, stirring with a whisk. Add potatoes, shrimp and onion; toss to coat. Serve over greens. Makes 4 servings.
Combine all ingredients and beat 2 minutes. Pour batter into greased and floured 9x13 pan or bundt pan.	Bake at 350° for 35 minutes or until done. Let cake cool in pan.
Toast sesame seeds in a small frying pan over medium heat, shaking frequently until golden brown (approximately 5 minutes). Transfer seeds to a small bowl, blend with honey, mustard, sherry and lemon juice. Arrange chicken breasts slightly apart in a pan. Pour sesame seed mixture evenly over chicken. Bake uncovered in oven at 400°. Baste several times with sesame mixture until meat is done.
Brown onion and meat. Mash out lumps of meat; add salt. Add chili seasoning and stir until all is mixed in. Let all cook together for about 3 minutes. Add beans and soup and mix well. Add 1/2 to 1 can of water and stir well. Reduce heat to low. Allow to simmer 45 minutes to hour, stirring every 5 minutes.
Marinate steak in mixture of oil, wine vinegar, garlic, parsley and black pepper for 2 hours at room temperature.
Cook sugar and rhubarb on low heat for 10 minutes. Remove from heat and add strawberry jello. Stir well. Put into jars and seal.
Mix all ingredients. Pour in 9-inch pie pan. Bake at 350° for 30 minutes. Serve warm with ice cream.
Mix together potatoes, sugar, milk, margarine, eggs and vanilla, and pour into 1 1/2 to 2 quart casserole.
Mix all ingredients and put in a 1-quart casserole. Bake 25 minutes at 350°. Serve hot. Simple and delicious.
Combine all ingredients and mix well. Pour over steak and marinate all day. Broil steak 6 minutes on one side and 5 minutes on the other side or put on grill. Cut in strips. Serve. Serves 4 to 6.
Serve on chilled plates and pour Honey Dijon dressing on lightly and serve.
Bring water to a boil; add oil and salt. Stir in flour all at once; beat over low heat until mixture forms a ball. Remove from heat and beat in eggs, one at a time. Beat until the mixture is shiny. Drop by tablespoon onto ungreased cookie sheet. Bake at 450° for 20 minutes. Reduce heat to 350° and bake 20 to 25 minutes longer. Cool. Fill with cream filling.
Will also need 8 to 10 (7 ounce) clear plastic cups.
Mix eggs, sugar and milk. Add coconut and pour in unbaked pie shell. Bake at 375° for 30 to 40 minutes.
Combine sugar, salt, beaten eggs, cooled milk, butter and vanilla. Place bread crumbs in casserole and dust with cinnamon and pour mixture over all. Set casserole in pan of hot water; bake at 325° for 45 to 50 minutes, until knife inserted comes out clean. Serve warm with butterscotch sauce.
Mix dressing, preserves and onion soup mix together and heat. Pour over chicken in a flat baking dish and bake in 350° oven for 1 hour or until tender.
Drain pineapple (save juice). Mix pineapple with marshmallows. Refrigerate overnight. Mix juice from pineapple with flour, sugar, vinegar and egg. Cook until thick. Cool and refrigerate overnight.
Put all ingredients in mixing bowl and beat until well blended. Pour into 9-inch unbaked pie crust and bake at 350° for 40 to 50 minutes.
Cream together sugar and oil. Add eggs, well beaten. Mix well and add alternately the buttermilk and prunes. Sift all together dry ingredients and add to remaining batter. Pour into greased tube pan. Bake at 350° until done.
Cream butter and sugar; beat in eggs and lemon extract. Add sour cream, baking powder and the flour. Drop by teaspoons on greased cookie sheet. Bake at 350° for 8 to 10 minutes or until brown around edges. Place raisin or M&M in center of each cake or sprinkle with colored sugar. Makes about 6 dozen little cakes.
Preheat oven to 300°. Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornstarch. Line an oven tray with baking paper. Draw a 9 inch circle on the baking paper. Spread the Pavlova to within 1 inch of the circle, keeping the shape as round and even as possible. Smooth top surface over. Bake Pavlova for 45 minutes, then leave to cool in the oven. Carefully lift Pavlova onto a serving plate. Decorate with whipped cream and fresh fruit, such as sliced kiwi fruit or strawberries. Serves 6.
Put the sugar and water in a 13 x 9-inch pan and set on stove until sugar is dissolved. Mix dry ingredients and cut in shortening. Stir in enough milk for rolling consistency. Roll 1/2-inch thick, 6 x 12-inches. Spread the apples on, plus butter and cinnamon. Roll up in a long roll. Pinch edges into roll to seal. Slice 1 1/2-inches thick and quickly place slices, cut side down, in pan of boiling syrup. Bake 20 to 25 minutes in a 450° oven. Serve with nutmeg.
In a large frying pan, cook salt pork until well done. Add onion and saute until golden. While cooking this, cook potatoes in a 12-quart kettle. Drain. Add milk. Stir flour into onion mixture. When milk and potatoes are warm, thoroughly stir in thickening. Immediately add corn or clams. If making fish chowder, precook until fish breaks apart; then add. Continue cooking until piping hot.
Trim steak of all fat and bone. Cut into 1/2 x 4-inch strips. Brown strips slowly in margarine. Add onion, mushrooms, salt, pepper and mustard. Cook and brown until tender. Add cream cheese and milk. Stir over low heat until cheese melts and all is creamy. Serve over hot noodles. Garnish with parsley if desired. Serves 6.
Mix flour, cocoa, soda, salt and sugar in large bowl. Make a well and add oil, vinegar and vanilla. Pour water over all and blend. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes. Test with toothpick. Will make 3 dozen cupcakes.
Prepare fish sticks according to box directions. Spread tops of bread with butter. Place 4 cooked fish sticks on bread, slice of cheese. Then in a skillet over medium heat, place buttered side of bread down in pan. Heat until golden brown and cheese is melted.
Heat oven to 425°. Place potatoes in a 15 x 10 x 1-inch baking pan sprayed with no-stick cooking spray. Bake 30 to 35 minutes, stirring once. Mix dressing in bowl. Add potatoes and mix all together lightly. Refrigerate.
Let dough rise for 2 hours. Put in 3 pound coffee cans; let dough rise for 1 hour more. Bake for 1 hour at 375°.