HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the cocoa, sugar and salt. Add the milk, which has been scalded, and the shortening. Let stand until lukewarm and then add the yeast, which has been softened in the warm water. Add enough flour to make a dough which can be handled; knead until smooth and elastic. Let rise until doubled in bulk. Bake in a moderate oven. Half a cup of chopped nuts may be added to the dough, if desired. Bake at 350° for 1 hour. Makes 1 loaf.
Add lemon jello powder to dry cake mix. Follow direction on box of cake mix, substituting 4 eggs for the number of eggs called for. Mix and bake. When cool, frost with Cool Whip.
In bowl, toss all ingredients. Chill well before serving. Makes 3 cups or 4 diet servings.
Combine first 5 ingredients; add one cup pecans and mix well. Refrigerate until firm and shape into a ball. Roll in remaining pecans before serving. Serve with assortment of crackers.
Preheat oven to 350°. Put egg yolks in measuring cup. Add water to 1/2 cup mark plus 2 Tbsp. Beat cake mixture and yolk mixture together for 2 minutes. Place in a greased 9 x 13 inch pan. Beat egg whites until stiff. Gradually add sugar until peaks form. Spread egg whites on top of cake mixture. Sprinkle almonds over egg whites. Bake at 350° for 20 minutes. Cake will puff up and settle on cooling. Cool completely. Spread whipped topping over top and arrange the peach filling over the top. Chill until ready to serve.
Cream shortening and sugars; add eggs and vanilla. Beat well. Add dry ingredients and oatmeal. Mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° until golden brown.
Brown ground beef. Drain off fat. Add onions, peppers and celery. Saute until celery is done. Add mustard, sugar, vinegar and garlic. Then add tomato sauce and beans last. Bake in baking dish at 350° for 30 minutes. Excellent for potluck or covered dish dinners.
Bake cake according to package direction (add one extra egg). Take cake from oven. Punch holes all over (a soda straw works well). Pour over cake: Strawberry Pina Colada Mix and frozen strawberries. Cover with Cool Whip. Sprinkle with Angel Flake Coconut. Store in refrigerator.
Form first 5 ingredients into small balls and chill until firm. Melt chocolate chips and 1/2 stick paraffin in double boiler. Dip balls with toothpicks into mixture. Drop on wax paper to cool.
Melt shortening in a pan. Add onion and fry until light brown. Add meat, which has been cut into 1-inch chunks. Add lemon juice and salt. Fry until the meat is brown. Add sliced tomatoes and continue frying. Cut the sukuma into small pieces and add to pan. Cover pan with a lid. Continue to stir often until the sukuma is done. Add hot water and mix well. Simmer 10 minutes. Serve with ugali or bread.
Place carrots in a saucepan. Add water to cover. Bring to a boil. Cover. Reduce heat and simmer 12 minutes or until crisp-tender. Drain. Combine rest of ingredients in a medium saucepan. Bring to a boil. Reduce heat to low and cook, stirring constantly, until thickened. Add carrots and cook 1 minute or until thoroughly heated, stirring occasionally.
Cook broccoli as directed on package. Drain. Saute chopped onion in butter. Mix well with other ingredients. Pour into a 9 x 13-inch pan. Cook 20 to 25 minutes at 350° covered. Uncover and brown for about 15 minutes.
Cook raisins, shortening, brown sugar, water and spices for 5 minutes. Cool. Sift together flour, soda, baking powder and salt. Add to cooked mixture. Mix, stir in flavoring and nuts. Bake in slow oven 325° for 45 minutes. Set aside for at least 2 days. Serve in thin slices as fruit cake or just cut in squares.
Prepare rice mixes as directed on box; add chopped artichoke hearts and other ingredients. May need a little of the artichoke marinade to moisten, if desired. Mix well and serve cold or warm.
Saute onion and bell pepper add beef and drain. Pour into 3 qt. casserole dish. Add crushed tomatoes and rice. Salt and pepper and mix well. (Flatten top smooth and add more pepper on top.) Cover and cook for one hour on 350.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in peanut butter pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature; cut into squares.
Mix together pretzels, 1/3 cup sugar, and melted butter. Bake at 350° for 10 minutes and allow to cool. In a separate bowl, combine cream cheese and 1/2 cup sugar and add to (cooled) pretzel mixture. Mix well. Add Cool-whip and pineapple. Mix well and serve.
Drain fruit cocktail and pineapple. Sprinkle with powdered Jell-O. Add sour cream, Cool Whip and chopped pecans. Congeal.
Combine flour, margarine, Crisco and salt in a large bowl. With a pastry blender, cut in until it is coarse like crumbs. Beat the egg and vinegar in a 1-cup measuring cup and fill the cup with cool water. Add to dry mixture a small amount at a time. Mix with fork and form a ball just the size for one crust at a time. This can be frozen and used later.
Bake cake according to the package directions in a 9 x 13-inch pan for 30 to 35 minutes. Take out of oven and poke holes in the cake with a wooden spoon. Do not poke holes all the way through. Pour sweetened condensed milk over holes while cake is hot. Do not let milk seep down the sides of the cake or pan. Let cool and then pour the ice cream topping over the holes and top of cake. Top with Cool Whip and sprinkle with crushed Heath candy bars. Refrigerate.
In large skillet over medium heat, cook sausage and bacon until sausage is cooked through and bacon is crisp, approximately 10 to 15 minutes. Drain well. In large bowl, beat eggs and milk together. Stir in sausage and bacon mixture, mustard, bread and cheese. Pour into greased 9 x 13-inch pan. Cover and refrigerate until the next morning.
Saute onion and mushrooms 5 to 8 minutes. Add turkey and brown. Add chicken stock and reduce liquid by half, stirring frequently. Add garlic, tomato, tomato sauce and hot sauce. Cook on low heat 3 to 5 minutes. Add 1/4 of cheese mixture; stir in and let cool. Lightly brown tortillas. Dollop mixture in and add salsa to taste. Roll tortillas; put in 9 x 13-inch pan. Cover with remaining cheese mixture. Put in oven at 400° until cheese melts and browns, approximately 15 to 20 minutes. Serve with salsa.
Heat bacon drippings. Add flour, salt and pepper. Stir until brown. Add milk, stirring, then water. Stir until gravy is ready to eat. Add tomatoes and simmer 15 to 30 minutes. Good over biscuits. Could be a complete meal.
Mix cake mix according to the box directions. Bake in a 9 x 13-inch cake pan. When cake is done, punch holes in cake with a fork while still hot. Combine sugar, lemon juice and butter; mix well. Pour over hot cake. Cool.
Peel and grate fine the potatoes and onion. Cut bacon crosswise into narrow strips and fry until crisp.	Pour bacon and fat over potatoes.	Add hot milk. Add beaten eggs, one at a time. Add salt and pepper; mix well.	Pour into greased pan. Bake at 400° for 15 minutes. Reduce heat to 375°, bake 45 minutes longer. Cut into squares	and serve hot with sour cream.
Drain cherries and heat juice. Dissolve jello in hot cherry juice. Let cool completely. Add Coke. When slightly congealed, add cherries and nuts. Pour into chilled mold. Let get firm.
Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries; mash them with a spoon. Add the vinegar; let the mixture steep, covered with the lid, in a cool, dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids. Makes 2 cups.
Slice bananas in bottom of pie crusts. Mix cream cheese with Cool Whip or Dream Whip. Put over bananas. Top with blueberry pie filling and chill.
Preheat oven to 350°. Combine all ingredients, except corn flakes and butter. Pour into baking dish. Cover with crushed corn flakes and dot with butter. Bake for 45 minutes.
Empty salmon with liquid into a bowl; pick out and discard apparent bones. Add remaining ingredients. Mix well with a fork until mixture is firm enough to form into a loaf. Place in a small loaf pan or pie pan. Bake in a 400° oven for 30 minutes. Serve from the baking dish. Makes 6 servings.
Beat eggs until it turns yellow. Add vanilla and sugar; beat until it turns white. Add flour. Pour into 12 x 8-inch sheet pan. Cook in 350° oven for 8 to 10 minutes or until golden brown. Turn into a towel floured with confectioners sugar. Pull off paper, then roll up until cool. Unroll and spread jelly or ice cream. Roll back up; sprinkle sugar on top.
Cook cheeses and tomato juice over low heat until runny. Pour over tortilla chips or keep in warming pan and use as dip. You may serve with chopped jalapeno peppers, if desired.
Mix above ingredients together with mixer. Beat only until well mixed. Pour half of mixture into greased 9 x 13 pan. Mix together: 6 tablespoons brown sugar and 3 teaspoons cinnamon. Sprinkle over batter and then put the other half of batter over this. Bake at 350° 50-60 minutes.
Sort and wash peas. Cook peas and onion for about 45 minutes. Add carrots and celery and cook until almost done. Add potato and cook. Add salt and pepper. (Add water if needed.) Cook rice separate or pasta separate. Add to soup. Break pasta into small pieces.
Mix all together and put marshmallows on top if desired. Bake at 350° for 30 minutes.
Combine chicken, soy sauce, sherry, marmalade, cornstarch, ginger and red pepper flakes. Let marinate in refrigerator for 1 hour. Cook pea pods with salt in 2 tablespoons oil. Drain and keep warm.
Mix first 5 ingredients together and blend well, then add all other ingredients. Mix all real good and pour into a greased angel food pan. Put into a cold oven at 250°. Bake 2 1/2 hours. Check with toothpick at 2 1/2 hours. Do not overbake.
Boil chicken until tender. Debone. Mix with Veg-All and soups. Pour in deep dish pie shell. To get pie shell for top loose, run warm water over tin plate; turn over mixture. Bake at 350° for 1 hour and 15 minutes or until golden brown.
Put all ingredients into crock-pot and cook 8 to 10 hours (do not cover).
Mix ground beef, eggs, milk, bread crumbs and 1/2 package onion soup mix. Make patties and cook in skillet. Remove and drain. Mix water, cornstarch and remaining onion soup mix. Place cooked patties back in skillet and pour mixture over patties. Cook until thick. Makes 6 servings.
Combine all dry ingredients in a double plastic bag. Shake well. Prepare in a 10 x 15 x 4-inch pan with Pam or wipe well with oil. Run chicken under cold water; let excess water drip off.
Combine brown sugar, corn syrup and butter in saucepan. Cook over medium heat, stirring occasionally, to soft ball stage (234°). Cool 5 minutes and blend in cream. Serve hot or cold. Makes about 2 cups.
Mix the first 4 ingredients all together. Then mix the rest of the ingredients with beef mixture. Put in a 13 x 9 x 2-inch dish. Top with 1 cup grated Mozzarella cheese and one 3 1/2 ounce package of pepperoni slices. Bake at 350° for 30 to 45 minutes. May freeze prior to baking.
Cream shortening and sugar. Stir in eggs. Add 2 cups flour, baking soda and salt. Mix well. Add buttermilk and vanilla; mix. Add remaining flour. Drop by teaspoon on greased cookie sheet and sprinkle with cinnamon-sugar mixture. Bake at 400° for 8 minutes.
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy; stir in vanilla. Cake can be frozen for 3 or 4 weeks.
Brown hamburger meat; drain. Add tomato sauce, onion and beans. Cook over medium heat for about 35 minutes. Good with corn bread.
Brown beef and onions; drain. Mix meat, soups, enchilada sauce and olives. Tear up tortillas in bottom of large baking dish. Layer one layer of tortillas, then one layer of cheese. Repeat layers again. Depending on size of baking dish, you should have 2 to 3 layers. Bake for 45 minutes at 350° in a preheated oven.
Mix cream cheese and onion. Spread on turkey ham slices. Roll into logs and place toothpick about every 5/8 or 3/4-inch. Cover. Chill. Slice apart and serve.
Put all in a bowl; mix. Grease bread pans. Bake 1 hour at 350°.
Peel potatoes and cut into small slices in baking dish. Sprinkle salt, pepper and flour over potatoes. Add enough milk to come up level with potatoes. Lay pork chops on top of potatoes. Dot small bits of oleo over top of casserole. Sprinkle a little more salt and pepper on chops. Bake about 375° for 1 1/2 hours. Or at 275° for 3 or 4 hours. Be sure pork chops are done! Never eat rare pork of any kind. Chops may be turned over while baking to make certain they're cooked all the way through.
Preheat oven to 350°. In large mixing bowl, blend mushroom soup, onion soup packet, tomatoes, spices and water together. Place chuck roast in a covered baking dish. Pour ingredients over the roast. Cut onion into quarters and add to the pan along the sides of the roast. Place lid on pan. Place in oven. Cook for 3 1/2 to 4 hours or until tender.
Wash kale and tear leaves off stems. Cut into bite size pieces (discard stems). Crumble sausage from casings into a large nonstick skillet. Stir over medium-high heat about 3 minutes until browned. Remove with a slotted spoon onto plate. Add kale to skillet and toss about 45 seconds until bright green. Stir flour into broth. Add to kale and bring to a boil. Add tomatoes into skillet. Drain beans and add along with the crushed red pepper. Simmer 5 minutes. Add sausage and simmer 1 minute longer. Toss with hot pasta. Serves 5.
Fruit may be left whole, crushed, blended or put through food processor, depending on your choice of consistency for your jam. Put fruit into 6 to 8-quart saucepan; stir in lemon juice. Measure sugar; set aside. Open Certo pouches and pour into cup. Pour sugar into fruit and stir well. Bring mixture to full, rolling boil and boil hard 1 minute. Remove from heat and at once stir in Certo well. Skim off foam, using large metal spoon; fill hot jars, leaving 1/4-inch headspace. Wipe rims of jars with damp cloth and cover with hot lids and screw bands. Water bath 5 minutes, counting from time water returns to boil. Let cool and check seals.
Place rolls on a cookie sheet and roll them out flat and press together. Bake as directed. Allow to cool completely. Mix together cream cheese, mayonnaise and dressing. Spread on first layer. Chop vegetables very fine or in food processor. Layer on top. Cover with cheese. Pat down and cut.
In 8-inch microproof baking dish, place almonds and butter. Cook uncovered on High (maximum power) 5 minutes or until almonds and butter are golden brown. Remove almonds and set aside.
After cooking chicken, reserve 2 1/2 cups of stock to be used later. Mix together the chicken, celery, celery soup, milk, 2 tablespoons butter, onion, chicken soup and 1/2 cup chicken stock and put into greased 13 x 9-inch baker. Next, combine the stuffing mix, 2 cups chicken stock and 1 cup melted butter together. Spoon over chicken mixture. Cover and refrigerate overnight. Bring to room temperature and bake in 350° oven for 1 hour or until brown and bubbly. Remove foil after the first 15 minutes.
In 2 quart saucepan, melt butter. Saute onion over low heat for 2 minutes. Add garlic. Cook 3 minutes more. Add potatoes, broth and milk. Stir over medium heat until smooth. Simmer an additional 8 minutes. Add cheese and Tabasco sauce. Stir gently until cheese melts and soup is hot. Add salt and pepper to taste. Sprinkle with parsley.
Cool carrots thoroughly before adding other ingredients. Put all ingredients in blender and blend until smooth. Pour into pie shell. Bake in preheated 450° oven for 10 minutes. Reduce temperature to 300° and bake for 50 minutes or until knife inserted in center comes out clean. Cool thoroughly before serving.
Cook bacon until crisp, set aside. Pour off all but 3 T. fat, add onion and brown, add potatoes and water; cook covered 15 min. or until potatoes are tender. Stir in salt, soups and milk, heat but DO NOT BOIL. Garnish with bacon and parsley. Serves 4.
Mix first 8 ingredients and cook 1/2 hour. Mix cheese and eggs with salt and pepper. Layer, starting with sauce, then noodles, then Mozzarella cheese, then cheese mixture; repeat layers. Bake 20 minutes, covered, and 20 minutes, uncovered, at 350°.
Mix first 5 ingredients in a bowl, set aside. Cut chicken at joints; place in a row in roasting pan. Place the sauce over the wings and bake until golden brown in a 350° oven.
Boil kielbasa until cooked. Let cool slightly and cut into slices. Place in baking dish and add remaining ingredients. Bake at 350° for 1 hour.
First melt the chocolate. In a bowl mix the butter, egg yolks and instant coffee. In another bowl, mix cherry brandy or Bailey's Irish Cream, egg whites, salt and powdered sugar. Mix the second bowl into the first bowl, then fold into the melted chocolate. In a cold metal bowl, beat the whipping cream until thick. Mix the whipping cream into the chocolate. Place mixture into a cake tin. Chill for a day before serving. Yields 2 cakes.
Mix oil and sugar. Add eggs. Mix well. Add milk and flour alternately. Mix. Pour into 6 greased and floured cake pans. Bake about 15 minutes at 300°.
Mix all ingredients in blender. Keeps well under refrigeration. Delicious on crackers or as a sandwich filling.
Dry deer meat in low oven. Sprinkle water over strips of dried meat and pound with wooden mallet until there are no lumps. Mix meat and juneberries in a bowl. One half cup sugar may be added. Now add lard to make the mixture stick together. Store in a covered jar or dish.
Peel and thinly slice cucumbers; chop onions. Put onions and cucumbers in large bowl. Cover and let stand 1 hour. Combine all remaining ingredients. Pour over vegetable mixture and mix well. Cool for 6 to 8 hours.
Boil chicken until tender. Cut into small pieces. Spread over buttered casserole dish. Mix soup, sour cream and celery salt. Spread over chicken. Crush crackers into crumbs and mix into melted margarine. Spread over chicken mixture. Bake 25 to 30 minutes at 350°.
Mix Crisco and sugar. Add eggs, one at a time. Add water and rest of ingredients.
Cream sugar and butter. Add egg, vanilla, salt and sour cream with soda. Add flour and baking powder. Roll out (not too thin). Cut with a cookie cutter. Sprinkle sugar on top. Bake in a 350° oven for 5 to 7 minutes. You may frost, if desired.
Dissolve yeast in water. Combine 2 1/2 cups of flour and the salt.	Stir in the yeast mixture. Knead the dough about 10	minutes, working in 1/2 to 3/4 cup more flour so that the dough is still soft but not sticky.
In a Dutch oven, saute onion and pepper in butter for 3 minutes; add ground chuck and brown meat, breaking up meat with a spoon as it cooks. Add salt, monosodium glutamate (if you desire), pepper and sugar; stir in tomatoes, tomato sauce and water. Heat to boiling; reduce heat and simmer for 15 minutes.
Mix sugar, cinnamon and cornstarch. Add remaining ingredients. Mix well. Pour into uncooked pie shell and lattice top with 8 strips of pie dough. Cook at 350° for 50 minutes or until knife inserted in center comes out clean. Serve warm or cold with real whipped cream.
Boil potatoes with skins. When cool, peel and cut into good size pieces. Add pepper, pimento, onion, bread (cubed) and cheese (cubed). Add salt, pepper and parsley to taste and mix together. Place mixture in baking dish or casserole dish. Pour warm milk and melted butter over it. Sprinkle with cracker crumbs over top. Bake 45 minutes at 350°.
Mix eggs, shortening, sugar, bananas and flavorings. When thoroughly mixed, add soda and buttermilk. Add flour and nuts. Beat well, then pour into greased and floured pan.
Blend all ingredients; heat until dissolved. Cut chicken up; skin. Salt and pepper. Line pan with foil. Dip each piece in mixture and place on foil. Pour remainder over and seal. Bake at 450° for 15 minutes, then turn oven down for 1 hour and 15 minutes.
In a skillet, melt butter. Bread pork chops with flour; place in skillet. Add garlic salt and pepper to taste. Brown on both sides. Place browned pork chops in a Pam sprayed casserole or baking dish. In a quart measuring cup or large bowl, combine cream of celery soup with milk; mix well. Cover entire pork chops with mixture and bake at 350° for 1 hour.
Lightly grease a 9 x 13-inch pan. Layer ingredients, seasoning layers as added. Cover and bake 1 1/2 hours at 350°. Check during baking. If too dry, may need to add water.
Mix the first 7 ingredients together well. Sift together the cinnamon, flour, soda and salt. Add to first mixture. Bake 1 hour at 325° to 350°. Yield: 2 loaves.
Combine first 5 ingredients. Make a well in the center and pour in all liquid ingredients. Mix by hand. Grease and flour 2 or 3 loaf pans. Pour mixture into pans. Bake at 350° for one hour or until done. Can be frozen.
Boil noodles. Mix other ingredients and bake. Bake at 350° for 30 minutes.
Thinly slice cucumbers, onions and peppers. Cover with cracked ice and sprinkle with pickling salt. Let set for 3 hours. Drain well. Rinse well. This step insures crisp pickles!
Mix all together and drop by spoonful into small amount of hot oil. Brown on one side and turn to brown other side.
Place angel food cake cubes in a 9 x 9 x 1 1/2-inch baking dish. In a mixing bowl, combine instant pudding and milk. Add ice cream and beat at low speed until well blended. Pour over cake cubes. Set aside until firm. Dissolve gelatin in boiling water and add frozen berries. Stir until gelatin begins to thicken. Pour over pudding. Do not stir!! Chill until set.
Select melons with thick rinds. Peel off all green portion, using only the white part of the rind. Dice. Soak in mild salt water overnight (1/2 cup salt to 1 gallon water). Drain and cook in clear water for about 30 minutes or until tender. Drain well.
Blanch carrots and green beans 3 minutes in salted boiling water. Cool vegetables in ice water, then drain. Toss carrots, beans, celery, red pepper, corn and onion in a large bowl. Mix mayonnaise, vinegar, lemon peel and pepper. Pour dressing over vegetables and toss. Cover and refrigerate.
Cook sugar, milk and butter in large container. Get to boiling and then turn on simmer. Cook 8 minutes by the clock. Remove from stove. Add chocolate chips and stir until melted. Add marshmallows; stir until melted. Add nuts. Pour in buttered pan (9 x 13-inch). Makes 5 pounds.
Thoroughly mix all ingredients in a large bowl. Line a regular loaf pan with Reynold's Wrap and put the mixed ingredients into it. Cover meat loaf with Piquant Sauce. Bake in moderate oven (350°) for 1 hour. Makes 6 to 8 servings.
Brown the first 3 ingredients together. Stir in flour. Add remaining ingredients. Cook 8 ounces Mueller's Klop noodles and drain. Combine all together, saving almost half of the grated cheese for top. Bake, covered, in a 350° oven for 30 to 40 minutes. Then remove cover and add remaining cheese; bake 10 minutes longer.
Cream sugar, shortening and egg. Add soup and blend well. Sift dry ingredients and add to creamed mixture. Reserve 1/2 cup dry ingredients in which to roll raisins or dates for easier mixing with the batter. Add vanilla; pour into well greased 10 x 6 1/2 x 2-inch pan. Bake in a 350° oven for 45 minutes. Frost with cream cheese icing, sour cream or whipped cream.
Combine flour, salt, pepper, and dry mustard. Cut steak into serving size pieces and dredge in flour mixture. Heat oil in skillet and brown steak on both sides. Place in slow cooker. Add remaining ingredients and pour into slow cooker. Cover and cook on low for 8-10 hours or high for 3-5 hours.
Mix first 4 ingredients together in large bowl. In separate bowl, mix mayo, sugar and vinegar. Stir dressing into broccoli mixture. Stir in bacon. Refrigerate at least 1 hour before serving.
Mix all ingredients together. Bake in greased and floured tube pan for 40 minutes at 300°. Top with the remainder of the applesauce.