HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar and shortening. Add eggs and vanilla. Sift dry ingredients and add alternately with milk to combine all the ingredients. Knead well. Roll out on floured board to about 1/4-inch thickness and cut into 3-inch squares. Fill with either poppy seed or crushed walnuts. Pinch two opposite ends together. Lay folded side down on greased tin. Or, instead of cutting into squares, spread poppy seed or walnuts across dough and roll like jelly roll. Cut into slices. Bake immediately at 375° for 15 to 20 minutes.
Boil water and sugar. Let cool. Add orange juice, lemonade, sloe gin and 2 cups cold water. Put in freezer. Stir occasionally until slushy. Spoon into a glass and pour 7-Up over it. Enjoy!
Put all ingredients in bowl. Mix well until smooth. Scrape sides of bowl and cover with plastic wrap. Let rise in warm place until doubles (about 30 minutes). Grease 12 large muffin cups. Stir down raised dough. Spoon into muffin cups, filling 1/2 full. Let rise again until double (20 to 30 minutes). Heat oven to 400°. Bake 15 to 20 minutes. Preparation time: 1 1/2 to 2 hours.
In a large deep pan or pot add water, margarine, salt and pepper. Bring to a boil. Then add cabbage. Steam until tender. Mix well to prevent burning.
Bring sugar, water and brown sugar to boil. Add maple, vanilla and butter extract. Stir until sugar dissolves. Remove from heat; let cool. Enjoy.
Cook beef chunks until tender; keep juice. Add noodles; cook until tender. Add soup and cream cheese. The stuffed fettucine makes a so-so dish into a deluxe main course!
Mix together margarine, peanut butter, powdered sugar, graham cracker crumbs and vanilla. Form into balls and refrigerate 1 hour. Melt chocolate in a double boiler, adding paraffin to thin. Dip balls, using a toothpick or fork. Drop on wax paper.
Preheat oven to 375°. In small bowl combine flour, baking soda and salt; set aside. In a large bowl combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in semi-sweet chocolate morsels and nuts. Spread into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 to 25 minutes. Cool; cut in squares.
Blend all but butter and mix well. Butter baking dish and cut up butter in dish. Pour mixture into center of dish and bake at 325°. Stir 2 times during first 15 minutes and continue baking 30 more minutes.
Chop onion and green pepper. Slice jalapeno peppers and mix with chili powder and red pepper. Drain baked beans. Heat beans and chili sauce and add mixture. Cook 1 cup of rice. Mix cooked rice and chili mixture together. Will feed 8.
Slice cucumbers thin and layer in large bowl with salt; set aside. Stir together sugar, dill weed, lemon juice, water and pepper sauce. Drain cukes well. Add dressing and toss. Cover and chill several hours or overnight.
Cream shortening and sugar. Add eggs, one at a time, and continue creaming. Add mashed bananas. Add milk and dry ingredients alternately. Add extract. Bake at 375° for 30 to 35 minutes.
Wrap each chicken breast with a slice of bacon. Cover bottom of flat, greased baking dish (about 8 x 12 x 2) with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate.
Chop one onion and tomatoes in blender. Empty into a big pot and simmer 1 hour stirring frequently. Add sweetener, jalapeno peppers and other onion chopped. You may can this in canning jars or serve cold.
Mix all ingredients together; best if worked by hand. Shape into balls and brown well in skillet with hot oil. Do about a dozen at a time.
Mix Cool Whip, milk and lemon juice. Add pecans and pineapple. Pour into graham cracker crust. Chill for 1 hour. Makes 1 pie.
Night Before: Mix sugar, sour cream and coconut well; refrigerate overnight. Next morning, cook cake in 2 layers. When cool, split layers, making 4. Put mixture from refrigerator over each layer. Refrigerate overnight.
To make crust: Melt margarine. Pour in Pyrex pan; cool and add flour and nuts. Stir in. Press down with fork. Cook at 350° for 20 minutes or until golden brown. Cool.
Drain clams and mix all ingredients together in top of double boiler. Heat and serve with chips or crackers.
Combine first six ingredients together and pour into greased 9 x 13 x 2-inch baking dish. Combine corn flakes and margarine. Sprinkle on top. Bake in a 350° oven for 45 minutes. Serves 8 to 10.
Cube bread; cut crust off first. Place 1/2 of bread cubes into a 9 x 13-inch ungreased casserole dish. Cube cream cheese and place on top of bread. Beat eggs and combine with syrup and milk. Pour egg and milk mixture over bread and cream cheese. Place rest of bread on top. Place plastic wrap over casserole and refrigerate overnight. Next day, bake uncovered at 375° for 45 minutes. Serves 8.
In saucepan, cook bacon until crisp. Drain and crumble. Set aside. Cook chopped onion in same pan until tender. Stir in potato soup, minced clams and milk. Add salt and pepper to taste. Simmer for 5 minutes. Stir occasionally. Stir in bacon. Sprinkle with paprika and serve. Serves 3.
Mix all of the ingredients and pour into 9-inch unbaked pie shell. Bake at 400° for 45 minutes.
Stir together all ingredients. Cover tightly and refrigerate. Keeps well. Yields 2 cups. Delicious with celery sticks, cucumbers, raw carrots, squash, cauliflower, broccoli or any vegetable which can be served as finger food.
Microcook bacon at High 4 minutes, or until crisp. Set aside; reserve 3 tablespoons drippings. In small deep bowl, beat eggs with vinegar, water, sugar and salt. Add drippings; microcook at High, uncovered, 3 minutes or until thickened, beating with wire whisk twice during cooking. (Sauce will curdle if not whipped vigorously.) Place drained beans in casserole; cover and microcook at High 2 minutes, or until hot. Arrange in serving dish; top with dressing. Sprinkle with crumbled bacon.
Whisk together mayonnaise, sugar, and lemon juice. Toss with other ingredients; chill.
In a large bowl, combine ingredients and toss with Caesar Dressing. Serves 4.
Put strawberries in baked pie shell. Bring sugar, cornstarch and water to a boil; boil for 2 minutes. Add strawberry jello and chill. Pour mixture over strawberries. Top with whipped cream.
Cook sugar and water to boiling point. Pour over the mint leaves (10 or more leaves). Simmer for 10 minutes; strain and chill. Place block of ice in large punch bowl. Over ice pour mint syrup, pineapple juice, orange juice, creme de menthe and lemon juice; stir to mix. Just before serving, add carbonated beverage; stir lightly. Garnish with lemon and lime slices.
Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon stir in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic and no longer sticky (about 15 minutes). Add more flour as needed to prevent sticking. (Dough should be firm.) Place in greased bowl, cover and let rise in warm place until almost doubled (about 40 minutes). Punch dough down and divide into thirds. Set 2/3 of dough aside on floured board; cover with clear plastic film. Form remaining dough into a log and cut into 16 equal pieces.
Place cranberries, apples and sugar in a greased casserole. Mix flour, pecans and oatmeal and sprinkle over fruit. Melt together margarine and orange juice. Pour over the top of casserole mixture. Bake at 325° for 30 to 40 minutes or until light brown and bubbly. Very good served with a pork roast.
Melt butter in a large saucepan. Cook celery, carrots and scallions until tender, but not brown. Add potato soup, broth, water and parsley. Cook and stir until boiling. Reduce heat, cover and simmer 20 to 25 minutes. Stir occasionally. Stir in cheese and cream. Heat through.
Layer 1: Avocados, lemon juice and salt (process in food processor until smooth).
Saute hot dog slices in 1 tablespoon margarine until brown. Mix all ingredients together in a large pan and simmer until seasonings have a chance to permeate (10 minutes or so). Add milk if mixture is too dry.
Brown hamburger meat and onion in a large pan. Sprinkle dry taco seasoning, dry Ranch salad dressing, seasoning, salt, pepper and garlic salt. Add remaining ingredients, including liquid. Simmer for 20 minutes.
Put fish sticks or fillets in vinegar, heat oil. Remove fish from vinegar and drop in paper bag with meal, salt and pepper. Fry in hot oil until golden brown and floats to top of oil.
Brown ground beef and minced onion. Add tomato and chili beef soup. Bring to simmer, stirring well. Blend in salt and chili powder. Line a 2-quart casserole with half corn chips. Spoon in meat mixture. Place remaining corn chips on meat layer. Sprinkle with shredded cheese. Bake at 350° about 25 minutes.
In a large, heavy pot combine all but the last 3 ingredients. Bring to a boil, reduce the heat, cover the pot and simmer. Cook for 45 to 55 minutes, stirring occasionally, or until the rice and lentils are both tender. Remove and discard the bay leaf. Stir in parsley, vinegar, salt and pepper. If necessary, thin the soup with hot water.
Mix flour with baking powder and salt. Melt butter and chocolate over hot water. Beat eggs well. Add sugar, beating well. Beat in chocolate and vanilla. Mix in flour; stir in nuts. Spread into greased 8-inch square pan. Bake at 350° for 25 minutes. Cool before cutting.
Place all ingredients in pan; boil 5 minutes. Stir occasionally. Pour sauce in 8 x 8 x 2-inch baking dish.
Mix butter and sugar. Add eggs. Add flour and fold in the rest of the ingredients. Pour into greased tube pan and bake at 275° for 3 hours.
Combine all ingredients in 1 1/2-quart casserole. Cover with waxed paper. Microwave on Medium (50%) for 8 to 10 minutes or until cheese just begins to melt. Stir occasionally. Allow to stand 5 minutes before serving. Makes 4 to 6 servings.
Blend together skim milk, vanilla and dream whip; beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more milk if too thick.
Pour zucchini, onions, salt and peppers in pan and let stand overnight or 3 to 4 hours. Mix together remaining ingredients. Bring this to a boil, then add zucchini, peppers and onions. Let simmer 30 minutes. Place in sterilized jars at once. You may process in hot water bath for 5 minutes. Makes 5 pints.
Saute first six ingredients in butter. In bowl combine apples, nuts, raisins and herb stuffing mix. Stir in sauteed vegies and butter until coated. Mix in 3 loaves bread, which have been dried and cubed, until coated. Combine juice and broth, then sparingly pour over stuffing until all is damp. Stuffs 20 pound turkey and more!
Skin and debone chicken. Mix cheese and onion ends. Place cream cheese balls in strip of chicken. Place strip of bacon around chicken and secure with toothpicks. Bake in 350° oven for 1 hour. Turn every 15 minutes.
Put all ingredients in casserole except the butter and corn flakes. Place the corn flakes over the top of the casserole, then put the butter on top. Bake at 350° for 1 hour.
Skin chicken breasts and dredge in flour, salt and pepper. Place aluminum foil in large baking pan. Rub oil under foil. Add chicken to pan. Sprinkle carrots and celery over chicken. Mix wine and canned soup and pour over chicken. Sprinkle soup mix over top and seal very tight. Bake at 350° for 1 1/2 hours. Serve with rice. Makes 6 to 8 servings. This is a great dish for company.
Using the 2 tablespoons of butter, coat the inside of 6 individual souffle dishes. Sprinkle in the 2 tablespoons of granulated sugar to coat the inside. Shake out the excess sugar. Make a roux by melting 1/2 cup of butter in a saucepan; add the flour, stirring constantly. Set aside. Place the milk and chocolate in another saucepan; stir constantly over low heat until chocolate melts. Add the chocolate mixture to the roux. Heat for 1 minute while stirring. Remove mixture from heat and add the yolks. Mix well using spatula; set aside.
Mash cooked carrots and allow to cool. Cream sugar and shortening together. Add carrots, flour, nuts, egg, salt, baking powder and vanilla. Shape into walnut size balls and flatten slightly before placing on greased and floured cookie sheet. Bake at 350° for 12 to 15 minutes. Remove from cookie sheet to cooling rack with waxed paper or larger pan beneath. Ice with glaze of orange juice and powdered sugar while cookies are hot. Garnish with grated orange rind if desired.
Mix 1 tablespoon of butter, Worcestershire sauce and lemon pepper. Heat until butter melts. Add pecans and remove from heat. Stir pecans into sauce until the sauce is absorbed. Mix pecans with hamburger. Shape into 10 patties. Broil or grill burgers. Sprinkle cheese on top of patty when almost done. Serve on heated bun.
Mix all ingredients together in bowl. Make into small balls and put on cookie sheet. Bake for 35 minutes at 300°. When done, roll in powdered sugar and allow to cool.
Fry bacon slightly. Peel potatoes and cut up; put in pot with bacon and cover with water. Cook until potatoes are tender, then add cauliflower and cook until tender. When all is done, mash mixture, leaving water. Add enough milk to make soupy; salt and pepper to taste.
Roll chicken in flour and fry. Mix other ingredients; boil together to make sauce. Pour sauce over fried chicken and garnish with chopped green onions.
Wash potatoes. Prick with fork. Bake at 425° for 50 to 60 minutes or until potatoes are tender. Let cool. When cool enough to handle, slice off tops of potatoes. Spoon out center, leaving 1/4-inch thick shells. Mash the potato centers.
Brown meat with onions, pepper and celery. Add remaining ingredients. Simmer until well seasoned.
Combine all with half of onions. Bake uncovered at 350° for 30 minutes. Top with onions and bake 5 minutes longer.
Mix all together until it forms medium to small crumb balls. Put into storage containers. When you are ready to use, take out as much as you need and just add enough water to form a mixture. Roll out on floured surface.
In a saucepan, bring carrots and water to a boil; reduce heat. Cover and cook for 10 minutes or until crisp but tender. Drain and add the raisins, butter, honey, lemon juice, ginger and pepper. Place in greased 2-quart baking dish. Cover and bake at 350° for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving. Serves about 12.
With a spoon, soften butter, gradually creaming in the sugar and vanilla. Next, sift together the flour and salt. Add walnuts to flour. Combine flour and butter mixtures. Refrigerate for about 1 hour. Roll in hands to 1-inch balls. Bake on ungreased cookie sheet at 400° for 20 minutes. Roll in powdered sugar while still warm. Makes about 3 dozen.
Mix vinegar and seeds. Pour over potatoes and sprinkle sugar over and chill. When cool, add all other ingredients and mix well.
Mix all ingredients in a large punch bowl. I make a frozen ring of Kool-Aid and put in bowl to keep cool.
In large skillet, cook and stir mushrooms and green peppers in butter for 5 minutes. Blend in salt, pepper and flour. Cook over low heat, stirring until bubbly.
Blend sugar and gelatin; add water and mix well. Let stand 5 minutes, then bring to a full rolling boil, stirring constantly. Remove from heat. Pour in sweet cream and stir. Mix sour cream with vanilla in medium size bowl. Gradually beat in hot mixture. Pour into mold, serving bowl or individual pot de cremes. Let cool. Cover and chill 4 hours or overnight. Unmold with care. Serve with fresh berries.
Melt oleo and brown sugar in a pan. Pour into pan and arrange pineapple slices, cherries and nuts on top of mixture.
Beat butter and sugars together until fluffy. Beat in eggs, one at a time. Stir in vanilla. Gradually stir in flour, milk, baking soda, baking powder, and salt. Add Nestle chocolate chips and nuts. Drop by 1/2 tablespoon onto lightly greased cookie sheet. Bake in 375° preheated oven for 8 to 10 minutes, until golden.
Mix all together and put in a bowl. Chill for 1 hour. Real fast.
Mix thoroughly sugar, Crisco and egg. Stir in milk. Add flour and blend well. Fold in nuts. Pour in well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350° for 60 to 70 minutes until wooden toothpick inserted into center comes out clean.
Soak pinto beans in water for about 1 hour, then rinse. Place all ingredients in a crock-pot and cover with water. Cook on high for about 6 to 7 hours or until beans are tender. Add more water if needed; stir occasionally. Serve with hot corn bread and fried potatoes.
Morbus Sabbaticus or Sunday Sickness is a disease peculiar to church members. The attack comes on suddenly on Sundays. No symptoms are felt on Saturday night. The patient sleeps well, awakes feeling well and eats a hearty breakfast. But about church time, the attack comes on and continues until services are over for the morning. Then the patient usually feels better by noon and is able to function normally the rest of the day. None of the symptoms return until the next Sunday. The peculiar features are as follows: spread until all family members are affected.
Melt butter. Stir in flour. Add chicken broth slowly and mix well. Add soup and soup can of milk. Salt and pepper to taste. Cook and stir over medium heat until thickened.
In a large saucepan on medium heat cook and stir until sugar dissolves. Boil without stirring until temperature is 310° (about 1/2 hour). Remove from heat. Add 1 bottle Loring Flavor oil of your choice and red or green food coloring. Line a cookie sheet with foil and sprinkle with powdered sugar. Pour mixture onto cookie sheet and sprinkle with powdered sugar. Let cool. Break into pieces and store in airtight containers. Try 1/2 of boiled mixture with 1/2 bottle cinnamon and red coloring.
Crush cookies in zipper-style bag with rolling pin. Mix cookie crumbs with butter. Press onto bottom and sides of 9 inch pie plate. Pour in filling. Freeze 4 hours or overnight until firm. Let stand 1/2 hour before serving so pie can be easily cut.
Combine all ingredients in a medium mixing bowl. Blend thoroughly. Spread mixture evenly in a glass loaf dish. Cover with wax paper. Microwave at power level High for 18 to 22 1/2 minutes, or until center is no longer pink. Let stand, covered, 5 minutes before serving.
Mix broccoli, cheese and bacon in bowl. Chill. Mix mayo, sugar and lemon juice in bowl. Chill. Pour dressing over broccoli mixture just before serving.
Mix Eagle Brand milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in Dream Whip. Spoon 1 cup pudding mixture in bowl. Top with vanilla wafers, bananas and pudding. Repeat twice. Chill thoroughly.
Wash the poke salad good and cook until tender. Drain well. Add cooked sauce to poke salad. Eggs can be added to cooked poke salad. A thin white sauce can be used.
Heat oven to 350°. Grease and flour bottom and sides of 9 x 10-inch spring-form pan. Mix flour and 3/4 cup of sugar; cut in butter until crumbly. Reserve 1 cup crumb mixture. To remaining mixture add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend mixture together. Spread batter over bottom and 2 inches up sides of pan. In small bowl, mix cream cheese, 1/4 cup sugar and 1 egg. Pour over batter in pan; spoon preserves carefully over cheese filling. In small bowl, mix 1 cup crumb mixture and sliced almonds. Sprinkle over top; bake for 45 to 55 minutes. Cool and refrigerate leftovers.
Preheat oven to 375°. Grease loaf pan or 8x8-inch square pan. Mix all cake ingredients in a large bowl and spread in pan. Sprinkle topping mixture (see below) on top of batter and bake for 20-25 minutes.
Cut the first 5 ingredients together like pie crust. Add the egg and milk; mix together. Spread in a 9 x 13-inch greased pan. Top with the rhubarb. Sprinkle with the jello. Mix the soft butter, 1 1/2 cups sugar and 1/2 cup flour. Sprinkle on top. Bake at 350° for 50 minutes.
Dissolve Knox gelatine in cold water. In a separate pan, mix together Jell-O, sugar and boiling water. Bring mixture to a boil. Mix Knox gelatine and Jell-O together.
Pick greens, removing foreign objects, stems and yellow leaves. Chop greens into small pieces and place in pot with salted chipped ham and ham hocks that have been cooking for about 1 hour. Bring to a boil. Reduce heat and let greens cook until tender (about two hours). Yields 6 servings.
Beat eggs until fluffy, about 4 minutes. Add spices, then catsup and mayonnaise. Continue to beat until very creamy. Add oil slowly while continuing to mix. Add vinegar and water last; continue to beat for at least 5 minutes more.
Beat together sweet potatoes, sugar, milk, eggs, salt, vanilla and cinnamon; mix until soupy. Pour into 1 1/2-quart casserole dish. Mix together flour, brown sugar, pecans and butter. Spread over potatoes and bake at 350° for 30 minutes or until topping is almost hard.
Mix all ingredients by hand. Do not use mixer. Bake at 325° for 1 hour.
Season with chicken breast with salt and pepper. Place in 9 x 13-inch baking dish. Place 1/2 slice of cheese over each chicken breast. Pour soup over chicken. Cover with stuffing mix. Pour butter over it. Bake at 300° for 1 1/2 hours or a little longer.
Remove stems from mushrooms, reserving 1/2. Chop reserved stems and saute with onion in butter. Add shrimp, Blue cheese and basil, mixing well. Stuff mushroom caps with shrimp mixture and broil 5 minutes or until cheese bubbles. Serves 8.
Pare, core and grate apples. Beat egg whites until stiff. Beat egg yolks with sugar. Add apples, matzo meal, lemon rind and juice and cinnamon. Mix well. Fold in egg whites. Turn into greased deep ovenproof dish. Bake at 375° for 1 hour.
In saucepan, melt over low heat, margarine. Remove from heat, add brown sugar, and stir until blended. Set aside to cool. Once cooled, stir in eggs. In a seperate bowl, sift flour, baking powder, & salt. Add & blend to sugar mixture. Add nuts & vanilla. Spread onto greased cookie sheet. Bake 20 to 25 minutes in 350° oven. Cool & cut into squares.
Dissolve yeast in water. Add remaining ingredients. Spoon into greased muffin pan. Bake at 450° for 20 minutes. To store, keep tightly sealed in refrigerator.
Cook potatoes, corn, carrots and onion in 2 cups of boiling wter for about 10 minutes.
Melt margarine in a 2-quart pan. Add garlic and onion; cook for 2 minutes, stirring constantly. Add broccoli and both milks. Cook to heat, about 25 minutes. Blend to puree in batches until all mixture is done. Add spices; heat and serve.
Combine all ingredients in crock-pot. Simmer on low 4 to 6 hours. Garnish with grated cheese and sour cream, if desired.
Season ground beef to your taste. Make small meatballs. Brown in large pot in small amount of oil. Drain grease from meatballs when brown. Add carrots, green peppers and onions. Add enough water to pot to cover ingredients. Cook over slow flame until carrots are tender (about 1 hour). Add tomatoes and cook another 5 minutes.
Cook chicken breasts; remove from bone. Combine celery and chicken soup. Add melted margarine. Combine with dressing; add chicken breasts. Bake at 350° until brown on top.
Preheat oven to 350°. In large skillet cook beef and drain. Add onion and peppers and cook until tender. Set aside. In large bowl mix meal, sugar, salt, baking powder, oil, eggs and milk. Mix with meat. Pour half in a greased 9 x 16-inch pan. Cover with cheese slices. Pour remaining mixture over cheese. Bake in oven for 1 hour.
In small bowl, combine egg and milk. In a shallow dish, combine crackers, thyme, paprika and pepper; set aside. Skin chicken. Rinse and pat dry with paper towels. Dip chicken in egg mixture, then roll in cracker mixture.
Melt butter; add flour. When blended, add milk. Cook until creamy sauce forms; stir constantly. Add rest of ingredients and pour into a buttered baking dish. Bake 25 minutes in moderate oven. Unmold and surround with cream eggs.
Steam squash. Drain. Place squash in casserole dish and sprinkle with cheese. Make a paste of flour and soft margarine. Add to hot milk to form a thick paste. Pour over squash and cheese. Top with stuffing. Dot margarine on top. Bake at 350° for 30 minutes or until done.