HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients except 1 cup of the Chinese noodles. Pour into a casserole dish and sprinkle with remaining cup of noodles. Bake at 350° for 30 minutes.
In a microwave mug, combine water, honey, lemon slice and cinnamon. Micro-cook mixture, uncovered, on High for 1 1/2 minutes or just until steaming hot. Add tea bag. Cover and steep for 4 minutes. Remove tea bag, lemon slice and cinnamon. Garnish with an additional lemon slice if desired.
Sift together first 4 ingredients. Add 2 Tbsp. butter, milk and vanilla.
Cover whole cucumbers with boiling water. Let stand overnight. Drain. Repeat this for 3 more days.
Do not roll; drop on greased pan from spoon 3 to 4 inches apart. Bake at 350° for 8 to 10 minutes or until brown.
Grace to be justified freely. Favor to be sweet. Mercy for everlasting, faith to be loyalty and peace to be calm and still. Compassion of one another. Jesus moved with compassion.
Mix all but bread in a 1 1/2-quart greased baking dish; add bread and stir. Place baking dish in pan of hot water, about 1 inch deep. Bake at 350° for 45 to 50 minutes, or until knife in center comes out clean.
Preheat oven at 350°. Mix flour with salt and pepper. Dip chicken in flour and fry in oil for a few minutes until slightly browned. Put in casserole pan.
Place onion, mustard, Accent, salt and vinegar in mixer; mix until well blended. Add remaining ingredients and stir in gradually. Mix well and place in a 1-quart container. Store in refrigerator.
Mix taco seasoning with refried beans. Layer and eat with large, round, plain Tostitos.
Peel raw pears and cut into quarters. To each pound of pears, add 1 pound sugar. Cook over medium heat until syrup is thick and pears	are tender. Cover and seal in sterilized jars.
Heat oven to 350°. Grease bottom only of 2 loaf pans (9 x 5 x 3-inch) or 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch). Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder and cinnamon. Stir in nuts and raisins (optional). Pour into pans. Bake until wooden pick inserted in center comes out clean, approximately 1 hour and 10 minutes. Cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap tightly.
Pour wine into a 4-quart non-metallic pitcher. Add lemon juice and all of the cut fruit. Stir in the sugar and brandy with a wooden spoon. Add cinnamon and stir again. Add ice cubes and stir once more. The mixture should be allowed to stand for at least 30 minutes before serving, although it can be left overnight. Serve chilled with some of the fruit in each glass ... spoons are optional!
Combine all ingredients except wine and chili sauce. Form into loaf. Place in roaster with 3/4 c. water. Combine wine and chili sauce. Pour over loaf. Bake at 350° for 2 hours or to desired doneness.
Trim fat from steak; cut into serving size pieces. Heat oil in skillet; brown steak. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Place in single layer in baking dish. Cover with onions. In skillet, heat tomatoes; add Worcestershire sauce and season to taste. Pour over steak; cover and bake at 350° for 2 to 2 1/2 hours or until tender.
Fill a gallon jar with washed pickles. Add pickling salt, alum, pickling spices and vinegar. Fill remainder of jar with water. Place lid on jar and let set for a month. Drain and wash pickles. Rinse in clear water. Cut in thin slices. Place in jar and add sugar; shake jar until pickles are covered with juice. Process, if desired. Or can be kept in refrigerator.
Melt oleo and chocolate over low heat. Cool a few minutes. Then add vanilla and pecans. Sift flour and sugar; add eggs and stir lightly until flour is absorbed. Stir in chocolate mixture. Do not use mixer. Fill paper muffin cups 2/3 full. Bake at 325° for 20 minutes. Makes 24 cupcakes.
Cut bell peppers in half and boil until tender but not too soft. Cook the ground meat and drain. Fry the shrimp and drain also. Mix the ground meat, shrimp and the stuffed crabs in a big bowl with the rice and one can of tomato sauce. Mix well and put into peppers and cook for 1 hour.
Melt butter in saucepan and add oysters. Cook 3 minutes over moderate heat, until edges of oysters curl. Add remaining ingredients. Let heat almost to boiling point. Serve at once. Sprinkle paprika on each serving. Makes 6 servings.
Blend together sugar and margarine. Add eggs, plain flour, buttermilk and vanilla. Mix well and pour into two 9-inch pie shells. Bake at 350° for 45 to 50 minutes.
Place cherries on paper towels to absorb juice. In a bowl mix sugar, butter, syrup and salt. Knead until smooth, refrigerate 1 hour. Roll into 1/2 inch balls, flatten and wrap around a cherry. Place on waxed paper and refrigerate 1 hour. Melt together chocolate chips and 4 Tbsp. butter. Stir until smooth. Dip cherry centers in chocolate, set back on wax paper and refrigerate until hardened. Place chocolates in a covered container and refrigerate for 1-2 weeks to set up.
Cover meat with water and add spices. Cook until meat is tender. Cool. Coarsely grind meat. Return to broth. Mix corn meal with flour and sugar. Start adding the dry ingredients. Stir, stir, stir until it thickens. Cook over low heat until panas pulls away from spoon or pan. Add more spices to suit taste or leave as is. Pour into bread pans. Cool, then store in refrigerator or freezer. Place waxed paper between slices.
Cook carrots until nearly tender. Drain. Mix remaining ingredients and let set for 12 hours. Will keep 3 to 4 weeks in refrigerator.
In blender container, combine strawberries and cornstarch; blend until smooth. In heavy saucepan over medium heat, cook and stir until thickened. Reserve 1/3 cup of sauce; cool. Chill remaining sauce.
Beat all this together besides flour. Then sift flour and baking powder and stir in gradually. Drop by teaspoon on a greased cookie sheet. (This is a soft cookie.)
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender. Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
In bowl, pour oleo over crushed pretzels. Spread in 9 x 13-inch pan. Bake 10 minutes; cool. Cream the cream cheese and sugar; add Cool Whip. Mix well. Pour over pretzels; cool. Mix hot water and Jell-O; stir well. Put frozen strawberries in hot Jell-O mixture. Chill. Cut into squares. Enjoy!
Mix cheese, basil and pepper. Halve potatoes lengthwise. Brush cut surface with lemon mixture, then dip into cheese mixture. Place coated side down in a spoke pattern on a glass pie plate. Microwave on High 14 to 16 minutes, rotating dish 1/2 turn once. Let stand 2 minutes.
Mix pudding per box directions. Add Cool Whip. Cover bottom of 9 x 13-inch pan with layer of graham cracker squares. Cover crackers with half the pudding mixture. Repeat the layer. Top these with one more layer of graham crackers. Cover the top layer (graham crackers) with your choice of frosting. Cover with clear wrap and refrigerate overnight.
Mix the cinnamon and sugar together; set aside. Preheat oven to 350°. Place biscuits on baking sheet. Put an apple slice on each biscuit; dot with butter. Sprinkle cinnamon sugar on top of biscuit; sprinkle with cheese. Bake for 10 to 15 minutes, until biscuits are brown and cheese is melted.
Sift together the flour and sugar. Bring to a boil the oleo, cocoa and water; pour over flour mixture. Add buttermilk, eggs, soda and vanilla. Bake at 400° about 20 minutes. Let cool.
Soften cream cheese and spread on bottom of cooled pie crust. Place strawberries point up in cream cheese tightly together so that the pie shell is full. Spread Marie's pie glaze over strawberries to fill in spaces. Refrigerate before serving and top with Cool Whip.
In large bowl, mix dry ingredients, then add other ingredients and mix well. Pour into 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour and 20 minutes. Cool on wire rack.
Mix everything together except nuts. Add nuts to the top and dot with butter. Bake in a 350° oven for 20 minutes.
Mix beef, 1 egg, onion, rice, parsley, mint, oil and 1/4 cup water. Season with salt and pepper. Soak fresh leaves in warm water 5 minutes. If canned leaves are used, rinse in warm water.
Layer cheese on bottom of casserole dish, then the mayo, taco mix, then top with layer of shredded cheese, shredded lettuce, chopped onions, chopped green peppers and chopped tomatoes. Eat with Dorito chips. Use a square cake pan.
Blend all 5 ingredients together with a blender or a mixer. Pour in 9 or 8-inch pie crust. This mixture will make 2 pies.
Mix all ingredients well and store in refrigerator in a covered container. Do not put barbecue sauce on meat until it is almost cooked. Baste meat with sauce and turn 4 or 5 times.
Sift flour and sugar into mixing bowl; blend well. Bring to rapid boil in saucepan the margarine, shortening, water and cocoa and pour over flour-sugar mixture and mix well. Combine remaining ingredients and add all at once to batter, mixing well. Pour into greased, lightly floured sheet pan. Bake at 400° for 35 minutes.
Cook noodles and drain. Brown beef and pour off excess fat. Stir in sauce. Combine meat mixture with noodles. Top with grated Cheddar cheese and Mozzarella cheese. Bake at 350° for 25 minutes.
Mix 2 cups flour, sugar, salt and undissolved dry yeast in a large bowl. Combine water, milk and margarine in a saucepan. Heat over low heat until warm. Add egg to liquid mixture. Add dry ingredients; mix. Add rest of flour (3 1/2 to 4 1/2 cups), make a soft, smooth dough by kneading. Put in a greased bowl (turn to have greased side on top). Cover; let rise until doubled (1 hour).
Arrange fish in greased baking dish. Sprinkle with wine. Blend cream, mushrooms, cornstarch and salt. Pour mix over fish. Bake at 325° (basting often) 20 minutes or until fish flakes easily.
Mix well. Serve open-faced on bread. Garnish with alfalfa sprouts.
In skillet in hot margarine, cook chicken 10 minutes or until brown. Remove chicken and set aside. Spoon off fat. In skillet combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover and cook over low heat for 10 minutes or until chicken is no longer pink and broccoli is tender, stirring often.
Brown beef in Dutch oven in 2 tablespoons hot shortening. Add 2 cups hot water, spices and seasonings. Cover; simmer for 1 1/2 hours. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender.
Beat baking mix, margarine, garlic salt and eggs until well blended. Stir in zucchini, green onions and Parmesan cheese. Grease heated pan. Use 1/4 cup of mixture for each patty. Spread slightly. Cook until dry around the edges. Turn and cook until golden. Makes 12 pancakes. Serve as side dish.
In bowl with fork, mix first 3 ingredients. In another bowl, beat together beer, egg and 2 tablespoons of oil; stir liquid into flour mixture. Deep fry chicken until done. Works great on onion rings, too.
Melt butter in baking dish, 9 x 11-inches. Make batter of sugar, flour, milk and baking powder. Pour over melted butter. Do not stir. Pour peaches over batter. Bake at 375° for 40 minutes.
Combine soup mix, bread crumbs, salt and pepper in a paper bag. Shake chicken pieces, a few at a time, in the mixture to coat well. Place, not touching, in a single layer in a lightly oiled shallow baking pan. Bake at 350° for 1 hour or until chicken is tender and richly browned.
Combine ingredients in a small bowl. About 30 minutes before ham is done, remove from oven. Score surface; spoon glaze over entire ham. Return to oven, basting occasionally during last 30 minutes of baking.
Cream margarine and brown sugar in bowl until light and fluffy. Stir in flour and oats. Press half the dough firmly into bottom of 8 x 8-inch baking pan. Spread apple butter over top. Sprinkle with remaining dough; press lightly. Bake at 300° for 40 minutes. Cut into bars. Store in airtight container. Yield: 16 servings.
Trim fat from venison and brown in a skillet with oil. In a large kettle, boil 6 cups of water. Add venison, bay leaf, carrots, celery, potatoes and onions. Boil for 20 minutes, then reduce heat. Add curry powder, lemon juice and ground garlic. Cover and simmer for 3 hours. Add sliced green peppers. Add flour to thicken. Serves 4. Preparation Time: 4 hours.
Use flat oblong casserole dish. Slice bread into strips (remove crusts, if you desire). Melt butter and margarine. Arrange strips of bread in casserole dish. Pour melted butter and margarine over bread, saturating it.
Mix ingredients together and pour into greased (hot) skillet. Bake at 425 until brown.
Cream sugar and shortening until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients alternately with sour cream. Chill 1 hour. Roll dough thin and cut with favorite cookie cutter. Place on oiled cookie sheet; sprinkle with sugar. Bake at 400° for 10 minutes or until brown. Makes 6 dozen.
Cook macaroni and drain. Add tuna. Meanwhile, heat milk and as much chopped onion as desired over low heat. Add cream of celery soup and chunks of Velveeta. Heat until melted. Season with salt and pepper. Pour mixture over tuna and macaroni. Top with slices of Velveeta. Bake 15 minutes in 375° oven. Makes 1 large casserole.
Peel potatoes; cut into wedges. Cook until tender. Peel and chop onion and red pepper. In skillet saute 1 tablespoon butter and ground meat. Add pepper, onion and garlic. Season with salt and pepper to taste. Add vinegar, parsley and bay leaf. Cook for a few minutes. Transfer mixture to a lightly greased plate. Drain potatoes. Mash. Add remaining butter, spices and half and half. Beat until light and fluffy. Spread mashed potatoes over meat mixture. Bake at 350° for 25 minutes or until pie is hot and potatoes are lightly browned. Good served with green salad.
Saute rice in oil, over low heat, until golden brown (5 to 10 minutes). Spread rice in a greased 2 1/2-quart casserole dish. Layer onion, green pepper, zucchini and tomatoes over rice. Add salt and garlic to broth, then pour over vegetables. Cover and bake at 350° for 1 hour and 15 minutes, or until liquid is absorbed and vegetables are tender. Makes 6 to 8 servings.
Boil together for 1 1/2 minutes. Stir in 1/2 cup peanut butter, 1 teaspoon vanilla and 3 cups oatmeal. Drop on wax paper and cool completely.
Beat the shortening, sugars, egg and vanilla until light and fluffy. Blend in flour, soda and salt, then stir in chips and nuts. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Makes about 4 dozen.
Mix dry jello with cottage cheese. Add oranges and pineapple. Mix. Then stir in Cool Whip. Refrigerate. Good with other flavors of jello and different fruits.
Mix following ingredients in a 6 to 8-quart container: Hershey bars (broken into pieces), Hershey's Kisses, marshmallow cream and margarine.
Brown meat, onions and celery. Add other ingredients and simmer 1 1/2 to 2 hours or until flavors are well blended.
Dissolve Jell-O in boiling water. Add cranberry sauce. Stir until dissolved. Stir in pineapple with juice. Chill until partially set. Layer half in dish, cover with sour cream. Top with rest of Jell-O mixture. Chill until firm.
Brown onion and cloves. Add tomatoes (chopped), basil, salt, cinnamon and lemon. Simmer 15 minutes. Slice eggplant and brown on cookie sheet in oven; brush with oil. Layer 1/2 eggplant in greased pie pan. Pour 1/2 sauce over eggplant. Repeat. Cover with Swiss cheese. Bake for 25 minutes at 350°.
To soften sugar: To keep brown sugar soft and fresh, remove it from the box and place it in a plastic bag with holes; then seal the top tightly with a rubber band or wire tie.
Mix veggies, sour cream, soup, onion and water chestnuts together. Place in a 9 x 13 baking dish. Crush crackers and spread evenly over vegetable mixture. Drizzle melted margarine or butter over crumbs. Bake uncovered for approximately 1 hour at 375°.
Brown meat. Drain off liquid. Stir in tomato sauce. Heat to boiling. Simmer 1 minute. Stir in cottage cheese, cream cheese, sour cream and noodles. Place in casserole dish and bake for 350° for 30 minutes.
Cut stew meat in smaller pieces. Add onion, cut in chunks. Brown. Add about 1 cup water; simmer until partially tender. Add carrots; cut in pieces. (Also add other raw vegetables, if desired.) Cook until meat and vegetables are tender. Add golden cream of mushroom soup for gravy mixture. Serve over cooked noodles or mashed potatoes.
Saute onion in Crisco until lightly brown. Add chicken, paprika and enough water to almost cover. Add salt and pepper to taste. Cover and cook slowly until chicken is tender, approximately 30 minutes. Mix flour and water along with sour cream; blend well. Remove chicken, add cream mixture to drippings. Cook for 2 minutes, stirring constantly. Serve over dumplings or noodles.
Beat all together to thicken with electric beater. Pour into pie shell. Serve with whipped cream.
Mix all ingredients together; roll brisket in mixture and wrap in foil loosely. Cook for 6 hours at 300°. Cooking the brisket a long time at a low heat will make it very tender.
In saucepan, combine the 1 1/2 cups sugar, flour and salt; stir in water. Bring to boiling over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat; stir small amount of hot mixture into egg yolks, then return to remaining mixture in pan. Bring to boil and cook 1 minute, stirring constantly. Remove from heat. Add lemon peel and butter; slowly stir in 1/3 cup lemon juice. Cool to lukewarm. Pour into pie shell. Beat egg whites with 1 teaspoon lemon juice until soft peaks form. Gradually add 6 tablespoons sugar; beat until stiff. Bake at 350° for 12 to 15 minutes.
Blend together cocoa, sugar, flour, vanilla, and salt. Add milk to mixture; mix all ingredients well and cook.
Prepare instant vanilla pudding as directed. Add brandy flavoring. Pour into dessert dishes. Dash with nutmeg. Makes 4 servings.
Mix well and pour on top of first layer. Bake at 325° for 45 minutes. Allow to cool before cutting.
Mix sugar, butter, cocoa and milk together. Boil 2 minutes. Take off stove. Add peanut butter and oats and drop by spoonful (tablespoon) onto aluminum foil. Add 1/2 cup nuts or coconut, if desired.
Cook turkey meat and chopped onions (don't brown). Drain any grease. Add mushroom soup, chicken noodle soup, milk and uncooked rice. Put in a buttered casserole dish. The last 1/2 hour, top with fat-free grated cheese. Bake 1 1/2 hours in 350° oven.
Beat eggs slightly. Add sugar and salt; mix well. Add vanilla, milk and nutmeg; mix. Pour into a 9-inch unbaked pie shell. Bake at 350° until brown.
Mix all ingredients, except tortillas. Spread mixture on tortillas. Roll tortillas tightly and chill 3 to 4 hours or overnight. Cut ends off each tortilla roll. Slice tortilla rolls 1/4 to 3/4 inch slices. Makes 3 to 4 dozen.
Mix all ingredients except paprika and buns. Split 6 or 7 buns, butter each side. Sprinkle with paprika. Place tuna on buns. Wrap each individually in foil. Place on a cookie sheet. Heat in oven at 350° for 10 minutes. Do not overheat.
In skillet in 1 tablespoon of olive oil, cook zucchini, peppers and onion until tender and golden. Stir in stewed tomatoes, black pepper and seasonings; heat to boiling. Reduce to low and simmer 15 minutes, stirring occasionally.
Beat cheese in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill for 3 to 4 hours. Top with your desired amount of pie filling.
Cut celery and onions. Add pepper and bring to boil. Add quartered tomatoes. Cook until tender and strain. Return to pot and add remainder of ingredients. Bring to a hard boil. Boil about 5 to 10 minutes. Put in cans or jars.
Mix in a large heavy pot and start cooking at medium high temperature. Stir continuously. When mixture comes to full boil, continue to stir and cook for 8 minutes. Having pregreased a 9 x 13 x 1/2-inch cookie sheet, pour in cooked mixture. Allow to set until cooled and cut into desired sizes and wrap in wax paper.
Cool cake in refrigerator. When cool put strawberries between layers with some juice on top. Let this set so the juice will seep into the cake.
Melt butter; add sugar and pecans. Boil for 3 minutes over medium heat. Stir occasionally. Spread crackers on large cookie sheet. Spread mixture onto crackers. Bake 6 minutes at 350°. Cool on waxed paper.
Mix dry ingredients. Beat egg until smooth, then add milk and oil. Make hollow in center of flour mixture and add egg mixture. Fill muffin pans 1/3 full and add a small amount of jelly to each in the center, then fill with batter 2/3 full. Bake at 350° for 20 to 25 minutes. Serve piping hot!
Cook rhubarb, sugar and 1/4 cup water together for 5 minutes. Set aside and cool.
Cook spaghetti until tender. Mix all ingredients and bake in a 350° oven for 45 minutes.
Crust: Cut butter into flour until well blended. Add walnuts. Pat into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Let cool.
Wash beans, place in large kettle, cover with water; add 2 tablespoons salt and soak overnight. Drain. Add 2 quarts water, ham hock or ground beef which has been browned and fat removed. Cook all day in crockpot or simmer on low heat in kettle. Add rest of ingredients and simmer at least 30 minutes.
Combine first 6 ingredients. Pour into a nonstick loaf pan. Top with ketchup. Cook 40 minutes at 350°. Drain excess juice after 30 minutes and before serving.
Cook sausage until done. Drain and set aside. Cut bread into cubes in large bowl. Add prepared vegetables and spices. Mix in sausage and chicken broth until moist. Then add sour cream. Mix until blended well. Put into turkey or bake in large casserole at 375° for 1 hour.
Mix all together. Refrigerate 24 hours before using. Sandwiches can be made up 2 days before using. Refrigerate in airtight containers with damp paper towel. Pumpernickel or rye bread is suggested.
Cream together butter, sugar and eggs until light. Sift together the flour, salt, baking powder, soda, cinnamon and cloves. Stir half dry ingredients into creamed mix. Stir in apples, nuts and raisins. Add remaining dry ingredients and milk; mix well. Drop from tablespoon onto greased baking sheet 1 1/2 inches apart. Bake at 400° for 10 to 12 minutes. Remove to cooling rack and	while still warm spread with a glaze. Makes 3 dozen.
Place oats in an ungreased 9 x 13-inch pan. Bake 10 minutes at 350°. Remove from oven and stir in the rest of the ingredients. Stir until thoroughly coated. Bake 10 to 15 minutes at 350°, stirring every 3 to 5 minutes until uniformly golden. Do not overbake. Let cool in pan, stirring every once in awhile to break up. Chopped raisins, dates or other dried fruits may be added after cereal is cooled. Store in tight container in cool place. Makes 2 1/2 quarts.
Combine crumbs and butter; press firmly on bottom and up side of rim of a 9-inch pie plate. Chill.
Make a stiff mayonnaise with egg yolk, the juice of lemon, salt and olive oil. Combine it with heavy cream or thick soured cream called "Chef style", brandy and tomato ketchup. Boil, cool, peel and devein shrimp. Combine them with the mayonnaise. Line bottom of large serving dish with a finely shredded chicory, using the tender leaves from the heart. Place shrimp over this and chill in refrigerator until ready to serve. Can be served in individual small dishes as a first course.
Melt butter in Dutch oven and add onion, celery, bell pepper and garlic. Saute until soft and clear. Add Ro-Tel and soup. Cook 5 minutes. Add crab meat and shrimp; season to taste. Cook 5 minutes. Add green onion, parsley, pimentos and rice; mix well. Pour into ungreased 9 x 13-inch casserole dish. Top with bread crumbs or cheese. Bake at 400° for 20 minutes or until heated thoroughly.