HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown venison, onions and tarragon together in the stew pot. Add all other ingredients and bring to a boil, then simmer for an hour or more. Let sit without cooking to allow flavors to blend. Reheat before serving.
Mix dry ingredients. Add milk and beaten egg yolks and butter. Stir until well blended. Pour into unbaked pie shell and bake at 400° for 30 minutes.
Mix flour, margarine and pecans. Press in greased 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Soak plain gelatine in cold water. Add lemon jello which has been dissolved in boiling water. Blend onions, celery, peppers, avocados and mayonnaise until smooth. Add part of lemon juice after each addition until all is used. Add gelatine, salt and cayenne to taste. Pour into large ring mold. Refrigerate until set. When ready to serve, unmold onto bed of lettuce leaves.
Combine eggs, milk, sugar and oil in a large bowl. Add pancake mix. Stir until moistened (batter is very thin; do not overmix). Spoon into 12 (3-inch) greased or lined muffin pan cups. Bake at 400° for 25 minutes.
Peel potatoes and slice. Fry bacon until crisp, then drain on paper towels. Saute onion in bacon fat. Blend in flour, sugar, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boil, stirring constantly. Boil 1 minute. Stir in carefully the potatoes, celery, hard-cooked eggs that have been chopped and the bacon. Remove from heat. Cover and let stand until ready to serve. Serves 6.
Soak ham for 12 to 14 hours in enough water to cover ham. Drain water. Cover again and cook slowly for about 5 hours or until tender. Cool in stock. When cool, remove skin and trim fat. Make crisscross cuts across fat. Sprinkle top of ham with about 1/2 cup brown sugar and 1 teaspoon pepper. Stud ham with cloves. Pour the vinegar (if desired) and pineapple juice over ham. Bake in hot oven for 25 to 30 minutes. Garnish with spiced apples and water cress.
Beat eggs lightly. Add all ingredients and mix thoroughly. Pour into pie crust and bake at 350° for 45 minutes.
Stew chicken with celery, onions, spices, salt, pepper and bay leaf. Fillet chicken; place on bottom of 9 x 11-inch buttered dish. Combine soups and milk; heat and pour over chicken. Warm broth (using 1 1/2 to 2 cups), melt margarine and add dressing mix. Bake at 350° for 1 hour, uncovered.
Put parsley and scallions in blender. Blend 3 to 4 seconds until coarsely chopped and remove. Put bread in blender until coarsely chopped and remove. Mix scallions, parsley and bread crumbs. Saute shallot and garlic in oil and butter until lightly golden. Add bread crumb mixture to pan. Saute 3 to 4 minutes until lightly brown. Add scallops and shrimp to mixture. Keep tossing in pan over medium heat until scallops and shrimp are cooked. Add white wine while shrimp and scallops are cooking. Serves 3 to 4.
In a large mixing bowl, cream butter and sugar. Add molasses, egg and milk; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 30 minutes. Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut with a 2 1/2-inch cutter. Place on greased baking sheets. Bake at 350° for 12 to 15 minutes. Cool completely. Yields 5 to 6 dozen cookies.
Blend butter and sugar. Add eggs separately. Whip cream. Add mixture alternately with flour. Pour into greased and floured tube pan. Bake in preheated oven at 300° for 1 1/2 hours.
Heat oven to 475°. In large bowl, mix hot water and yeast until yeast dissolves. Stir in warm water and brown sugar. Slowly add 5 cups of flour, stirring constantly until mixture is smooth and doesn't stick to the sides of the bowl.
Mix together (in large container, such as a canner). Drop by ice cream scoop on ungreased cookie sheets (6 cookies per sheet). Bake at 350° for 15 to 18 minutes.
Cook pasta and drain. Meanwhile, brown hamburger and drain grease. In a casserole, combine pasta, hamburger, soup and spaghetti sauce. Mix well. Add seasoning and 2 cups cheese. Mix to combine. Sprinkle remaining cheese on top. Bake at 400° for 25 minutes.
Grease and flour two 8 x 8-inch pans. Preheat oven to 350°. Sift flour, soda, salt and spices. Set aside.
Blend cheese with margarine; stir in flour, paprika and salt. Mix well. Brown sausage and cut each link into 4 pieces. Wrap just enough dough around each piece of sausage to cover completely. Bake on ungreased baking sheet at 400° for 10 to 15 minutes or until golden brown. Serve hot. Makes 20 appetizers.
Cream shortening with sugar. Add eggs. Combine cocoa and food coloring to make a paste. Stir into creamed mixture. Sift flour and salt together. Then with electric mixer at medium speed, add alternately with buttermilk to mixture. Blend well. Add vanilla. Combine vinegar and soda and while still foamy, add to batter. Do not beat, instead stir gently. Bake in 2 greased and floured layer cake pans at 350° for 30 to 35 minutes.
Place flank steak in crock-pot. Trim off fat. Add cloves of garlic and jar of salsa, salt and pepper. Cover, cook on low for 6 to 7 hours or to your liking.
Drain pineapple; save juice. Mix marshmallows and pineapple. Refrigerate overnight. Mix pineapple juice, vinegar, flour and egg; heat until thick. Refrigerate overnight. Next day, mix thickened sauce with whipped topping. Add to pineapple mixture, then add diced apple and nuts.
Preheat oven to 375°. Brush 11 x 17-inch baking sheet with oil. Roll dough out on prepared sheet to edges. Drop by spoonfuls, about 1/2 cup of the pizza sauce, then sprinkle about 1/2 cup Mozzarella cheese on the dough lengthwise down the center, leaving about 1/2-inch space at the end. Top with salami, Provolone and then capocollo or ham. Spread with mustard. Sprinkle with Parmesan, garlic salt, oregano and seasoned salt. Top with remaining pizza sauce and Mozzarella.
Take leftover creamed potatoes; add onion, celery, salt and pepper. Add Spam and mix well. Fry in hot oil until golden brown, about 10 minutes.
Chop venison in average bite size and brown in peanut oil (or regular oil). Put all ingredients in crock-pot. Set on medium and cook for 4 hours or until done.
Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes at high speed; reduce to low speed and beat 1 minute. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely.
Combine all ingredients. Bring to boil and simmer until sauce reaches desired consistency. Put in jars and seal. This is an excellent chili sauce.
Place 6 cups of water and next four ingredients in a large Dutch oven. Bring to a boil. Cover and reduce heat. Simmer 45 minutes or until chicken is tender. Remove chicken breast halves from broth and let each cool separately. Discard skin and bones. Cut chicken into bite size pieces. Add to vegetable mixture. Cover and chill 8 hours.
Layer ingredients in order as listed in 13 x 9-inch dish. Bake at 350° to 400° for 20 to 25 minutes.
Brown chicken and onions and cook until onions are clear. Add rest of ingredients and bake at 400° for 1 hour.
Very lightly spray vegetable oil coating on bottom of microwave Bundt pan. Blend all ingredients by hand and pour into Bundt pan. Microwave 9 to 11 minutes on High. Rotate pan halfway through cooking time or as needed. Let stand 10 minutes before turning onto serving platter. Note: To promote even cooking, place Bundt pan on top of inverted glass pie plate on microwave floor. When done, cake should begin to pull away from sides of pan. If moist spots are noticed, blot with paper towel.
Bring water to a boil in a large pot. Add the potatoes. While the potatoes are cooking, make the sauce.
Over low heat, cook milk, cornmeal and salt until the mixture thickens. Stir in beaten egg yolk and cheese. Beat egg white until stiff and fold in. Place in muffin tins that have been sprayed with non-stick spray. Bake at 375° for 30 minutes.
Saute celery and onion until soft over medium heat. Add flour and make roux; cook for 3 minutes, then begin adding milk slowly and stir. Add remaining ingredients and let soup simmer slowly. Add cooked and diced potatoes and serve.
Beat eggs. Stir in half and half, onion, salt and pepper. Sprinkle crabmeat and cheese in pan. Pour egg mixture over top. Sprinkle with parsley. Bake at 425° for 15 minutes. Reduce heat to 300° for 30 minutes.
Saute onion in small amount of oil. When transparent, add cream cheese and cubed chicken. Stir until cheese is softened and well mixed. Put about 1/4 cup of chicken mixture on each tortilla and roll. Place in a greased casserole dish. Cover enchiladas with grated cheese. Pour whipping cream (unwhipped) over enchiladas. Cover with foil and bake at 350° for 30 minutes. (To decrease fat use lite cream cheese and "Mission" tortillas. These have only 1 gram of fat per serving. When making for my diabetic daughter, I use milk instead of cream, but flavor is best when using cream.)
Put 1/2 cup melted oleo in baking dish. Mix potatoes, onions, soup, sour cream and cheese; pour into baking dish. Bake for 1 hour at 350°. Mix rest of oleo with cornflake crumbs; put on top of potatoes. Bake 15 minutes more. Serves 6.
Place a layer of sliced potatoes in bottom of greased casserole dish; add a layer of sliced onion. Then layer potatoes and onion again. Combine cheese soup and milk and pour over previous layers. Salt and pepper to taste. Put paprika on top and bake at 375° for 1 hour.
Combine pretzels, margarine and 3 tablespoons sugar. Mix well and pat into a 9 x 13-inch baking pan. Bake at 400° for 8 minutes. Cool.
Preheat oven to 350°. Mix well and pour in deep pie plate. Drain juice from one can peaches and add 3/4 cup sugar to peaches. Pour this over top of batter. Bake 30 minutes at 350°.
Heat until lukewarm the milk, margarine and molasses. Pretest dry yeast as recommended on package and let rise. Add lukewarm milk, margarine and molasses. Add salt and flours.
Break eggs into bowl. Add milk, flour and salt. Mix well with spoon. Fill greased muffin pan 3/4 full. Put in cold oven. Set control to 450°, then turn oven on. Bake for 30 minutes. Do not open oven door.
Mix sugars and shortening. Add eggs and beat. Add vanilla, soda, cream of tartar and flour. Mix well. Roll into balls the size of a walnut. Dip bottom of glass in sugar and press down. Bake at 350° for about 8 minutes. Cool.
Cream butter and sugar. Beat in eggs and milk. Sift dry ingredients and add gradually to creamed mixture. Add vanilla. Chill. Roll thin. Cut with cookie cutters. Bake at 350° for 10 to 12 minutes. Decorate as desired. This recipe may be used in a cookie press, add 1/4 cup or more flour as needed.
Spray pan with Pam. Beat eggs, pepper, salt and water together. Mix ham and cheese into mixture. Pour into heated Pam pan. When solid, flip over. May add green peppers and onions.
Scald milk (until skins or 180°). Let cool to 110°. Add gelatin to yogurt. Stir well. After milk cools, add yogurt to milk, stirring well. Pour into 5 pint jars. (Have jars warm.) Let set on pilot light (complete bottom) of oven all night. Take out in morning and put in refrigerator. Let set until evening. Yields 5 pints.
Soften gelatin in cold water. In top of double boiler, beat egg yolks slightly. Stir in milk, pumpkin, 1/2 cup sugar, salt, cinnamon and nutmeg. Cook over hot water until thickened. Add softened gelatin and stir until thoroughly dissolved. Cool about 1 hour in refrigerator.
Combine flour, beaten egg, shortening, salt and water; mix until dough is soft. Divide into three parts. Roll out very thin; let dough dry for 20 minutes. Cut in small strips; drop in broth. Cook noodles until tender; stir. Makes 6 servings.
Sprinkle 1/3 cup sugar over 2 cups sliced strawberries and let stand. Prepare one package strawberry gelatin according to directions on package. Chill until syrupy; beat with a rotary beater until fluffy, fold in strawberries and chill until firm.
Mix all ingredients. Pour into pan and bake at 350° for 30 minutes or so. Cool.
In medium bowl, stir flour, baking powder, salt and sugar. In small bowl, beat egg and milk until blended. Add to flour mixture with margarine. Stir just until moistened. Batter will be lumpy. Fold in blueberries. Turn into muffin tins. Bake in a preheated 375° oven for 20 to 25 minutes. Makes 12.
Cook the pie crusts according to directions. Mix all dry ingredients together. Add the rest and double boil until very thick. Pour mixture in pie crusts. Add meringue on top and bake at 375° until brown.
Mix well. Pat into 9 x 13-inch pan. Bake 20 minutes at 350°. Allow to cool.
Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the pie crust. Spread cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.
In a bowl, beat the eggs. Add orange juice and oil. Stir in dry ingredients just until moistened. Fold in cranberries and pecans. Spoon into 12 greased or paper lined muffin cups (cups will be almost full). Bake at 375° for 20 minutes or until golden brown.
Melt margarine, Crisco, cocoa and water in saucepan. Mix in bowl the flour and sugar. Add saucepan mixture. Add eggs, mix well. Add buttermilk, soda and vanilla. Pour into greased pan and bake at 350° for 30 minutes.
Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1-inch balls.
Cream the butter until light and fluffy. Blend in honey. Keep refrigerated. Serve on bread or muffins. Yields 1 cup.
Cream sugar and butter. Add beaten egg yolks and flavoring. Add flour and mix well. Press dough through cookie press, making S shapes and bake 8 to 10 minutes at 375°.
Preheat oven to 425°. Melt	1/2 stick of butter or margarine in a large east-iron fry pan. Mix flour, milk and nutmeg; add well beaten eggs. Pour into fry pan.	Bake about 15 minutes; sprinkle with 10x sugar. Serve hot.
Preheat the oven to 350°. Melt the butter and pour into the bottom of a 9 x 12-inch cake pan. Add 1/2 package of the hash browns. In a separate bowl, combine the soup, sour cream, milk and onions. Pour 1/2 of the mixture over the potatoes. Spread 1 cup of the Cheddar cheese over that. Layer the other 1/2 package of Doritos, then the rest of the soup mixture and 1 cup of Cheddar cheese again. Cover with the crushed potato chips. Bake at 350° for 45 minutes.
Mix first 3 ingredients. On wax paper, combine next 3 ingredients. Brush both sides with mayonnaise mixture. Coat with crumb mixture. Place in pan or on cookie sheet. Bake at 425° for 15 to 17 minutes.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in pie plate and set aside. Combine cider and sugar in a large saucepan; bring to a boil. Add apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1 1/3 cups liquid; return syrup mixture and apples to saucepan.
Make orange, lime, strawberry and lemon Jell-O according to package directions using 1 1/2 cups water each.
Cook macaroni. Spray a 9 x 13 Pyrex oblong dish for baking. Add some macaroni. Add some of the cheese and stir into macaroni. Add other ingredients, except the rest of cheese and crushed crackers. Add rest of cheese and crushed crackers at the last. Place in microwave oven and cook for 3 minutes on High. Cook another 3 minutes or until cheese is good and melted.
Place sliced potatoes in a pan. Place margarine in the pan. Sprinkle seasoning salt over the potatoes. Cover and bake at 350°for 40 to 45 minutes.
Mix dry ingredients. Combine coffee and milk, add eggs, butter and vanilla. Stir into dry ingredients until just moistened. Fold in chips. Spray muffin tins with non-stick spray. Fill 2/3 full. Bake at 375° for 17 to 20 minutes. Cool in pan for 5 minutes then remove to wire rack. Serve with Cream Cheese Spread.
Place Junior Mints in freezer and preheat oven to 350°. With an electric mixer or food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold Junior Mints and sprinkle onto cheesecake. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes 8 servings.
Place cocoa, sugar, cream of tartar and milk in saucepan; mix well. Place over heat and cook, stirring constantly, until sugar dissolves. Cover and cook 2 minutes longer. Uncover and cook until mixture forms a soft ball when dropped from spoon into cold water. Remove from heat. Add butter, but do not stir. Cool to lukewarm. Add vanilla and beat until creamy or until shine disappears. Pour onto greased pan. Cut when cool and serve.
Mix well. Let dip set for about an hour to let onion soften. Serve with raw carrots, red peppers, mushrooms, celery, pretzels, anything good for dipping.
Cream sugars, margarine and egg; add salt. Stir in milk, baking soda, vanilla and flour. Add rhubarb. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes. Sprinkle top with 1/4 cup sugar and 1 tablespoon cinnamon and bake.
Mix all ingredients. Pour into a greased casserole dish. Bake at 400° for 30 minutes.
In a pie plate, spread out cream cheese evenly. Empty contents of chili onto the cream cheese (take out lumps of orange, they are fat calories no one needs), then sprinkle on shredded cheese. Cook in a 350° oven for approximately 5 minutes or until cheese melts. Serve with tortilla chips.
Dissolve gelatin in hot water. Add cranberry sauce and crushed pineapple. Let chill until partially jelled. Add sour cream and mix well. Let congeal until firm.
In a bowl stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 quart corn oil into a large skillet until hot. Dip vegetables or chicken. Fry 2 to 3 minutes or until golden brown. Drain on paper towels.
Saute mushrooms and chopped onion in butter. Melt cheese and mushroom soup; add to mixture. Add Tabasco sauce, soy sauce and salt and pepper to taste. Place in layers in a large casserole dish with half the sauce, beans and water chestnuts. Place onion rings on top and bake at 350° for 20 minutes.
Debone and drain salmon. Combine ingredients. Shape into ball. Roll in 1/3 cup finely chopped pecans or walnuts. Makes 1 (5-inch) salmon ball.
Mix first 5 ingredients and put in buttered 9 x 9-inch pan. Sprinkle cherries over batter. Sprinkle 1/2 cup sugar over cherries. Pour boiling water over all. Bake 1 hour at 350°.
In a soup pot, melt the butter over medium heat on top of the stove. Saute the onion in it for 5 minutes. Add the stock, ginger, nutmeg and pumpkin. Bring the mixture to a boil. Turn the heat down to low and simmer the soup for 10 minutes, until it is thick. Stir it every so often so that it doesn't stick to the pan and burn. Serve in a Pumpkin Tureen.
Cream margarine, peanut butter and sugars. Beat in egg and vanilla and mix well. Sift dry ingredients and blend in. Preheat oven to 375°. Using miniature muffin tins, place small amount of dough in each muffin cup. Bake 8 to 10 minutes. Remove from oven immediately and press candy cup in each until top only of peanut cup shows. Let sit a bit before removing from tins.
Dissolve ice cream powder in a little milk. Add Eagle Brand milk. Mix and put in freezer. Add any fruit or whatever flavoring, such as peaches, strawberries, bananas, pineapple, fruit cocktail, vanilla, etc. Then finish filling with sweet milk and freeze.
Brown round steak strips. Combine browned steak with soy sauce, onion, garlic, sugar, salt, pepper and ginger in a crock pot. Cover and cook on low 5 to 6 hours or until meat is tender. Add tomatoes and peppers. Cook on low 1 hour longer. Mix corn starch and water until blended. Add to crock pot. Cook on high until thickened. Serve over noodles or rice.
Melt butter in pan; set aside. Put sugar and milk in pan; heat slowly stirring until sugar dissolves and mixture boils. Boil 12 to 15 minutes; remove from heat. Add coconut and vanilla. Beat until creamy. Pour into buttered pan; let cool. Cut in pieces.
Bake yellow cake per box instructions in a 9 x 13-inch pan. While cake is still warm, beat crushed pineapple, juice and all. Pour over the cake. While cake and pineapple cool, mix the instant vanilla pudding per box instructions. Spread over the cooled cake. When the pudding is set, spread defrosted Cool Whip over the entire cake, then sprinkle the coconut all over and finish off with nut topping.
Combine the first 4 ingredients in a small heavy saucepan. Bring the mixture to a boil over medium heat, stirring frequently with a whisk. Turn down to a simmer and cook on low heat for about 2 minutes or until thick. Stir the mixture frequently while it cooks. When finished, remove the mixture from the heat and stir in the margarine and vanilla. Cover and chill thoroughly.
Mix powdered sugar, milk and vanilla pudding until thick and smooth. Fold in Cool Whip. Grease 9 x 13-inch pan; lay graham crackers, covering the bottom of pan. Spread 1/2 of pudding mix on crackers. Top with another layer of crackers on pudding. Spread remaining pudding on crackers. Lay crackers on pudding and spread icing on crackers. Sprinkle with pecans (optional). Refrigerate 1 hour before serving. Keep refrigerated.
Combine flour, soda, baking powder, salt and sugar. Cut Crisco into flour mix with pastry blender. Dissolve yeast in 4 tablespoons warm water. Add to dry mixture and add buttermilk. Roll out; cut with biscuit cutter. Place on cookie sheets. Allow to rest 10 minutes. Freeze. Place in Ziploc bags. Use as needed. Bake at 425° for 12 to 15 minutes. Makes about 2 dozen.
Mix flour, sugar, salt and margarine until crumbly. Put 1/2 of mixture in a 9 x 13-inch pan and bake for 10 minutes at 350°. Peel zucchini and slice to look like apples (enough to make 8 cups). Put in saucepan and cook with 2/3 cup lemon juice. Add 1 cup sugar, nutmeg and cinnamon. Add 1/2 to 2/3 cup of the crust mixture. Cook a few more minutes until zucchini are tender. Pour on top of baked crust. Add 1/2 teaspoon cinnamon to remainder of crust mixture and put on top of zucchini. Bake 45 minutes at 350°.
Mix sugar, syrup and butter. Add eggs and pecans. Pour into tart shells. Bake at 350° for 40 minutes.
Cook chicken breast and onion together. (Don't overcook.) Debone chicken. Cut in bite-size pieces. In a large soup pot, put in chicken, cream of chicken soup and chicken broth from cooked chicken. Add chicken bouillon and noodles. Grate off carrot finely into soup mixture. Add broccoli. Sprinkle with garlic and pepper. Stir until mixed to desired consistency. Add more broth, if needed. Don't overcook. Cook until noodles are done.
Mix butter or margarine and sugar in a large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan. Bake at 350° for 15 minutes or until lightly brown.
Cut beans crosswise in 1-inch pieces. Heat beans, water and salt to boiling point in a 2-quart saucepan. Reduce heat; simmer, uncovered, for 5 minutes. Add celery. Cover and cook until beans are tender, about 10 minutes; drain. Heat butter, lemon juice, seasoned salt, olives and pimento on low heat until butter melts. Toss with beans. Serves 4 to 6.
Put margarine and sugar in pan. Melt. Pour over pretzels. Put in pan and bake at 400° for 8 minutes. Let cool.
Mix cake mix, oil, oranges and eggs. Pour into 3 layer pans, greased and floured. Bake at 350° for 15 to 20 minutes.
Melt caramels with evaporated milk in double boiler or microwave. Combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumb mixture into bottom of greased 9 x 13-inch pan. Bake at 350° for 12 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture evenly over chocolate chips. Sprinkle with reserved crumb mixture. Continue baking for 20 minutes. Chill 2 hours.
Mix pudding and milk, refrigerate until thick. Mix in sour cream and cool whip. Layer vanilla wafers, bananas, and pudding mixture in large casserole dish. Enjoy!