HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients in large bowl. Gradually add milk until you form a doughy substance. Knead for 5 minutes. Let stand for 30 minutes.
Bake potatoes. Cut top off of potato instead of cutting in half. Mix potato, chives, sour cream, grated cheese, salt, pepper, onion and enough milk to have desired consistency. Put back in oven. Sprinkle some grated cheese on top and bake to reheat.
Heat 1 cup water and 1 cup vinegar. Mix egg, sugar, mustard, turmeric, salt and flour. Stir into water and vinegar. Watch it. Don't burn on the bottom of pan; double boiler works good.
Crush graham crackers and mix all ingredients together. Blend well. Pack in graham cracker box lined with wax paper or in Tupperware ice cream container lined with aluminum foil. Set in refrigerator for 2 or 3 days before serving.
Wash chicken legs in cold water. Debone legs, leaving 1/2-inch at stick end. Combine all ingredients (except chicken legs) in bowl and mix by hand until well mixed. Stuff chicken legs with mixture until plump. Place in a baking pan and brush with your favorite barbecue sauce. Bake at 350° for 45 minutes.
Combine sugar, flour, soda, salt and cocoa. Mix well. Add mayonnaise, water and vanilla. Bake in greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Soften gelatin in cold water and add boiling water. Stir until gelatin is dissolved. Cool and add mayo, lemon juice, onion, hot pepper sauce, paprika and salt.	Mix well. Add seafood and capers. Beat well. Fold cream into mixture and turn into 2 quart fish mold or bowl. A layer of seasoned cottage cheese may be added to fill out the mold. Chill 4-6 hours and unmold. Garnish with sliced cucumbers.
Mix ingredients in order given. Pour into pastry shell. Bake in hot oven at 425° for 15 minutes. Reduce temperature to 350° and continue baking 40 minutes or until knife inserted in center comes out clean.
Clean leeks well. Cut green onions into 2-inch julienne strips. Heat butter in large pan. Cook leeks 4 to 5 minutes. Add garlic and potatoes. Cook 2 to 3 minutes. Add chicken stock and salt and pepper. Simmer 30 to 35 minutes. Puree in a food processor. Replace in cooking pot and heat on medium heat. Whisk all but 1/4 cup of cheese and Prosciutto ham into soup. When cheese is melted, add milk. Saute Prosciutto ham and green onions and serve as garnish. Sprinkle remaining cheese on top of hot soup.
Layer ingredients in order given. (Be sure to stir milk until smooth to spread evenly.) Bake at 350° for 30 minutes. Cut into bars. Freeze well.
Combine ingredients; cook over low heat 10 minutes. Brush onto ribs and barbecue.
Melt some butter and spread in baking pan. Mix all ingredients, except noodles, in large bowl. Boil noodles as directed on package. Add to mixture.
Cut up hot dogs into bite-size pieces. Put in pan with wine, sugar and ketchup. Cook over low heat until hot dogs are coated thoroughly. (No liquid left.)
Soak beans overnight; drain. Put in crock-pot and cover with water. Cook until tender. Fry ground beef and onion until browned. Add sprinkling of garlic powder, cumin and small amount of ginger. Stir in chili mix and tomato sauce. Simmer 30 to 40 minutes.
Crack egg into large mixing bowl. Add 1/2 egg shell full of water and salt. Mix slightly. Add enough flour to make a stiff dough. Mix well. Knead on floured board 3 to 5 minutes. Roll out small amounts into thin sheets and set aside to dry.
Beat eggs well. Add all ingredients except pecans. Pour into pie shell. Add your pecans but do not stir. Bake at 350° for 20 minutes, then turn down to 275° for 30 minutes.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold in whipped cream or topping. Spoon 1 cup pudding mix into a 2 1/2-quart serving bowl. Top with 1/3 of wafers and 1/3 bananas. Add another layer of pudding. Repeat layers with wafers and bananas and pudding, making last layer pudding. Cover and chill for several hours. Refrigerate leftovers.
Beat egg whites until frothing or stiff. Dip whole walnuts in egg whites, then into mixture of sugar and cinnamon. Bake on cookie sheet at 300°.
Break linguini into thirds and cook according to package directions. Combine linguini, vegetables and salad dressing; sprinkle with salad seasoning and cheese. Refrigerate at least 6 hours. Makes 10 to 12 servings.
Cream butter or margarine, brown sugar, granulated sugar, egg and vanilla in large mixing bowl until light and fluffy. Combine, in separate bowl, flour, baking soda and salt. Add alternately with milk to creamed mixture. Beat well. Stir in oats and chocolate chips (jumbo). Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Garnish with coconut, if desired.
Sift flour and salt in bowl; cut in shortening until mixed. Combine egg and water. Add flour; mix well. Roll out half of dough to fit bottom and sides of pan (13 x 9 x 2-inch). Fill with apples. Combine sugar, cornstarch and cinnamon in saucepan. Blend in water; cook until thick. Pour over apples. Roll out other half of dough; put over top and cut slits. Bake in a 400° oven for 10 minutes, then at 350° for 20 to 30 minutes. Frost with thin icing when nearly cool.
Break leaves from cabbage head and place in cold water to cover for 5 to 10 minutes. Drain well. Cut into 1/2-inch strips, removing ribs. Place in boiling salted water to cover. Cook 5 minutes. Remove from heat. Let stand 2 to 3 minutes and drain well. Place half the cabbage in a greased 1 1/2 quart casserole. Spread half the soup and half the cheese. Sprinkle lightly with pepper. Repeat layers. Top with bread crumbs and dot with butter. Bake at 350° for 25 to 30 minutes.
Cream butter and sugar. Add well beaten egg yolks. Sift dry ingredients and mix with milk. Add butter, sugar and eggs. Fold in beaten egg whites. Add the vanilla. Bake in layers at 365° for 20 to 25 minutes. Makes four layers.
Mix and reserve first 4 ingredients. Beat egg into 1/4 cup milk until blended. Add dry ingredients. Warm 2 tablespoons butter and 1/2 cup milk. Add to mixture; roll out to about 6-inch diameter. Cook in pan with hot oil. Turn over when it becomes crisp. Sprinkle with cinnamon and sugar.
Squeeze and save juice of oranges and lemons. Combine orange and lemon peel, water, cinnamon, cloves and sugar. Simmer 1 hour and strain. Add cider, orange and lemon juice. Reheat but do not boil. Makes 24 cups.
Heat olive oil in nonstick pan. Season meat with garlic and pepper. Brown meat in pan, 3 minutes each side. Add onions and green beans and margarine. Stir until onions are soft.
Wash all vegetables; cut broccoli and cauliflower into bite-size pieces. Slice radishes and green onions. Toss together lightly. Cover with just enough Hidden Valley Ranch Style dressing to coat vegetables lightly.
Combine eggs and milk. Sift flour, baking powder and salt. Add to egg mixture and beat smooth. If too thick, add milk; if too thin, add flour.
Make on top of stove in large Dutch oven pot or bake in 300° to 350° oven in large roasting pan. Do not let liquids dry up; add water or beer as needed. Chop cabbage into quarters and separate layers apart into pot. Slice onion and separate rings into pot on top of cabbage. Scrub carrots and slice into 1/4-inch thick slices. Leave skin on apples; wash and slice into wedges or chunks. Add liquids, sugar, vinegar and spices. Cover and cook in oven 1 1/2 hours or longer; stove top also 1 1/2 hours or longer.
Beat egg whites until frothy. Add baking powder and beat until stiff, adding sugar slowly. Cover pie with meringue and brown in hot oven.
Grind all vegetables with coarse grinder or chop fine. In a large kettle or canner, combine all ingredients. Boil 10 to 15 minutes, stirring. Pour into sterilized jars. Approximate yield is 5 pints.
In greased baking dish, put a layer of onions. Add layer of carrots and a layer of potatoes. Sprinkle with flour, salt and pepper. Add enough water to cover potatoes. Add meat patties last. Bake at 325° until carrots are tender, approximately 1 hour.
Measure rice and water in rice cooker measuring cup. Mix all ingredients in large pan or bowl; pour in 8 to 10-cup cooker and start machine. After bell rings, let stand 1 hour.
Heat the oven to 375°. Mix both sugars, margarine and egg in a large bowl with a wooden spoon. Stir in flour, baking soda and salt (dough will be stiff); stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet. Bake until light brown, 10 to 12 minutes. Let cookies cool slightly then remove from cookie sheet with a spatula. Makes about 24 cookies.
Mix ingredients, all but croutons, in a large casserole. Bake, covered, at 350° for about 1 to 1 1/2 hours. Uncover last 15 minutes, after putting croutons on top. Serve warm.
Brown the ground beef; drain, season with soy sauce. Add drained green beans; pour mushroom soup over beans. Top with onion rings. Bake at 350° for 30 minutes. Lower oven rack will prevent burning of onion rings.
Cream butter, sugar, jelly and eggs. Dissolve soda in milk and add to creamed mixture. Gradually add half the flour, sifted with spices. Dredge nuts and fruits with remaining flour and stir into batter. Mix well. Drop from spoon onto buttered and floured cookie sheet. Decorate tops with sliced candied cherries, if desired. Bake at 300° for 20 minutes. These cookies ripen just as fruitcake does. Makes 10 dozen.
Combine all ingredients, except cookies. Blend well. Place in a clean plastic "Flower Pot" six inches across the top. Use a white one for contrast with the cookies. Place crushed cookies over pudding mixture so it looks like dirt. Use a plastic or silk flower to garnish. Chill and serve.
Beat sugar, butter and flour well. Add eggs and mix well. Add pineapple and vanilla. Pour into unbaked pie shell. Bake at 300° for approximately 1 hour.
Make ground beef into patties. Roll in flour. Brown in fat on both sides. Make sure patties are well browned. Mix other ingredients in a cup. Pour over meat patties; add water. Cover and simmer about 45 minutes.
Cut steak, green peppers and onion into 1/2-inch strips. Brown in 1 tablespoon oil in large skillet, stirring frequently. Stir in 1 cup water, brown gravy mix and soy sauce. Cover; simmer 10 to 15 minutes until tender, stirring occasionally. Serve with rice. Serves 4 to 6.
Mix in glass bowl and microwave 9 minutes, stirring every 3 minutes. Boil jars and lids before packing. Best if chilled in refrigerator overnight before serving.
Line a 9 x 13-inch pan with whole graham crackers. In saucepan, put the margarine, sugar, beaten egg and Carnation milk. Bring to good boil, stirring constantly. When it begins to thicken, remove from heat. Add the graham cracker crumbs, chopped pecans and coconut; mix well. Spread on graham crackers. Put another layer of whole graham crackers on top. Cool, then top with frosting.
Follow directions on box of stuffing; instead of water, add broth. Mix broth, salt, pepper, soup and milk together in baking dish. Put enough chicken in as you desire, then add stuffing on top of this. Bake at 350° for 1 hour, that is 1/2 hour covered and 1/2 hour uncovered.
Scrub potato. Cut lengthwise into strips, about 1/2-inch thick. Pat strips dry with paper towel. Toss strips with oil in bowl. Spread strips in a single layer on a cookie sheet. Bake 30 to 35 minutes at 450°. Turn strips every 5 to 6 minutes during cooking process to allow for even browning. Toss with Parmesan cheese. Yields 1 serving. Serving size is 1 (3 ounce) potato.
Brown meat in small amount of cooking oil in frying pan. Drain excess grease. Add chopped onion when meat is partially browned. To this mixture, add tomato paste, corn, salt and pepper to taste and a dash of sugar. Allow this mixture to simmer a few minutes, then add the cooked noodles or macaroni. Place in large casserole dish (13 x 9-inch) and cover with grated cheese. Bake in moderate oven (350° to 375°), uncovered, long enough to melt cheese.
Over medium-high heat in a medium sized frying pan, melt the margarine. Add the parsley and onion and saute until the onion is tender. Add the lemon juice and garlic; stir and continue to saute, about another 5 minutes. Add the shrimp and salt. Stir to mix well. Saute until the shrimp are opaque and turn pinkish, about 5 minutes. Do not overcook.
Cook the macaroni and layer in baking dish with 1/2 of macaroni, 1/2 of sausage (drained) and 1/4 package of pepperoni, 1/2 jar of spaghetti sauce and a layer of Mozzarella cheese (1/2 package). Repeat the layers. Bake in 350° oven for about 1 hour or until cheese is melted.
Cover and cook onions in margarine in 3-quart saucepan over low heat, stirring occasionally, about 30 minutes. Add broth and Worcestershire sauce. Reduce heat, cover and simmer for 30 minutes.
Pour juice of orange into 8 ounce measuring cup; add boiling water to fill cup. Grate orange and add to juice and water. Pour into bowl. Stir in shortening and vanilla. Add egg. Sift dry ingredients and stir liquid ingredients into dry ingredients. Beat well. Add nuts. Grease bread pan. Bake for 1 hour at 350°. When done, turn onto rack and cool.
Place the first 4 ingredients in a large mixing bowl. Beat eggs and set aside. Place yeast and water in small bowl and sprinkle with a little sugar and allow yeast to activate. Mix eggs and yeast mixture together. Add flour to egg mixture in large bowl. Mix until slightly sticky and then knead by hand on floured surface until smooth. Place in a large covered bowl overnight or let rise in warm location for about 2 hours.
In a saucepan, heat water and sugar until sugar is dissolved. Cool. Pour into a large pitcher or punch bowl. Stir in the juices. Serve over ice. Yield: about 2 quarts.
Mix together and drop dough on ungreased cookie sheets. Bake for 8 to 10 minutes in a 350° oven.
Preheat oven to 350°. Combine sugar and meal. Add eggs, butter, buttermilk and vanilla; blend well. Pour into pie shell. Bake 40 to 45 minutes. Cool on wire rack.
Soften oleo. Mix all ingredients. Make in small balls. Flatten. Place on cookie sheet. Bake at 375° for 15 minutes.
Combine ingredients and bake at 350° for 1 hour and 25 minutes. May top with bacon.
Combine all ingredients. Cover and keep in refrigerator. Let set for 10 days. Keep refrigerated.
Combine Kool-Aid, sugar and water. Stir to dissolve. Add juices. Chill until serving time. Put ice cubes and punch mixture in punch bowl. Add ginger ale just before serving.
Melt the margarine. Pour it into a baking dish. Mix the sugar, flour and	milk. Put the mixture in baking dish. Pour it over the	margarine. Don't mix.	Dump the fruit in. Don't mix. Bake at 350° for 1 hour. Serve warm, topped with ice cream.
Beat egg. Add remaining ingredients and beat well. Drop by teaspoonful into hot fat. Cook until golden brown, about 3 minutes. Drain on paper towel.
Make an "X" cut in each package of spinach. Place both packages on a plate and microwave on 100% power for 8 to 9 minutes, until thawed. (Times may vary, depending on microwave oven size and power.) Drain well. Mix together spinach, cottage cheese, salt, Parmesan cheese and eggs until well blended. Pour into a greased 1 1/2-quart casserole dish. Microwave, uncovered, on 100% power for approximately 10 minutes. Sprinkle with a little additional Parmesan cheese and serve.
Drain the beans; put them in a 6-quart heavy pot with ham bone. Add 3 quarts fresh water. Cover; simmer for 1 hour. The beans must be covered with water at all times. Add water if needed. Add the rest of ingredients. Add more water, to cover, if needed. Simmer, partially covered, for 1 1/2 to 2 hours, or until liquid has thickened. Serve over cooked rice.
Beat the eggs, sugar and oil. Sift into it the flour, soda, cinnamon, baking powder and salt. Blend in the pumpkin. Bake at 350° for 40 minutes.
*Sulfate-phosphate (double-action) type. Use 4 teaspoons tartrate or phosphate type.
Spray a 9 x 13-inch glass baking dish with Pam cooking spray; line with chips. Top with cooked, chopped chicken.
Lay pieces of chicken on washed rice in a Pyrex dish. Mix onion soup, water and celery soup; pour over chicken. Sprinkle with seasoned salt. Bake at 350° for 2 hours.
Line pan with foil. Put 1/2 of onion soup mix in bottom of pan. Place meat on top of mix. Put remaining soup mix on top of the meat. Cut carrots in thin circles and place on top of soup mix. Add 1/4 cup water. Put foil over pan and seal. Bake at 325° for 2 hours.
Cook together. Simmer 25 minutes. Pour into a greased 8 x 8-inch pan.
Mix cream cheese and sour cream and set aside. Brown hamburger. Add onion, seasonings and tomato sauce. Cover and simmer on low heat 20 minutes. Cook noodles and drain. In 9 x 13-inch casserole dish, layer half the noodles. Spread half the cream cheese mixture over noodles. Place half the meat over cream cheese. Repeat. Top with grated Cheddar cheese. Bake at 350° for 20 minutes until bubbly. May be made the night before and placed in refrigerator.
Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office. Lemon squares were served at the Arkansas Governor's mansion during the Clinton years. Try this recipe for lemon bars made with Minute Maid lemon juice.
Preheat oven to 350°. In medium saucepan, combine sugar, water, 5 1/2 tablespoons butter, cinnamon and nutmeg. Bring to a boil; set aside. Separate dinner rolls and roll thin. Spoon 2 tablespoons of pie filling into middle of each piece of dough. Fold over and seal edges. Place in shallow baking dish. Sprinkle with a little cinnamon, sugar and nutmeg. Dot with remaining butter. Pour sugar mixture over dumplings. Bake for 30 minutes, or until brown, basting often. Yields 8 dumplings.
Bake cake mix as directed on box in 9 x 13-inch pan. Mix together condensed milk and cream of coconut. Punch holes in sheet cake and spoon coconut mixture over cake while hot. When cake is cool, spread whipped topping on top. Sprinkle with coconut. Refrigerate.
Mix first five ingredients together. Set aside. Remove core from cabbage. Place in a large pot (with lid) of water and steam until leaves remove easily. Roll ground meat mixture in cabbage leaves. Take frying pan, add butter and flour. Brown flour in butter. Add red pepper. Mix well. Add this to pot with rolled cabbage. Let simmer for about 2 hours or until done.
Cream butter and sugar. Add eggs and vanilla. Mix well. Add sour milk. Sift flour, baking soda and cream of tartar. Add to creamed mixture. Mix well.
Beat egg white and water in a large bowl until frothy. Add pecans and mix well. Combine sugar, salt and cinnamon. Add to nut mixture. Place on buttered cookie sheet. Bake at 225° for 1 hour. Turn every 15 minutes.
In bowl, mix meat with 1/2 can tomato sauce and remaining ingredients; set remaining tomato sauce aside. Shape meat mixture into a loaf and place in shallow baking dish. Bake at 375° for 1 hour; drain. Pour reserved tomato sauce over meat loaf and bake 5 minutes longer. Let stand 10 minutes before slicing. Makes 6 servings.
Combine water and salt; bring to a boil. Stir in grits; cook until done, following package directions. Remove from heat. Add butter and 11 1/4 cups cheese; stir until completely melted. Add a small amount of hot grits to eggs, stirring well. Stir egg mixture into remaining grits. Pour grits into a lightly greased steam table pan; sprinkle with remaining 3/4 cup cheese. Bake at 350° for 1 hour and 15 minutes.
Prepare rice. Add remaining ingredients. Let stand 10 to 15 minutes before serving.
Saute onion and celery in oleo. Add spices, salt and pepper. Add frozen broccoli; stir until thawed and well mixed. Add soup and mix well; add cheese and stir until melted. Add cooked rice and mix. Cook in buttered casserole dish for 30 minutes at 350°.
Saute onion, celery and mushrooms in butter. Cook broccoli according to directions. Drain; add to sauteed mixture. Add soup and Cheez Whiz; bring to a boil. Add rice. Remove from heat. Let stand 5 minutes with cover. Put in casserole. Bake at 350° for 10 minutes.
Combine potatoes, 1/2 cup margarine, onion, cream of chicken soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2-quart casserole. Crush cornflakes and stir in remaining margarine. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with lemon twist or parsley. Serves 10 to 12.
Cook potatoes in boiling water in large saucepan for 8 to 10 minutes or until fork-tender; drain. Toss potatoes with remaining ingredients in a 2-quart casserole; cover. Bake at 350° for 22 to 25 minutes or until potatoes are tender and Velveeta is melted. Stir gently before serving. Makes 7 servings.
Place in large mixing bowl. Mix well and let stand 20 minutes, stirring often. Take one box fruit pectin, mix 1/2 cup water and mix well in a small saucepan. Place over low heat and stir until it comes to a boil. Let boil 1 minute. Pour immediately over the berries and stir an additional 2 minutes. Pour into containers and let stand overnight. Berries may then be placed in freezer. Very good over everything!
Make batter. Dip hot dog in deep hot oil. I make a ketchup, mustard and salad dressing dip.
Stir together dry ingredients and set aside. Combine moist ingredients, blending well. Gradually add dry ingredients. Mix thoroughly. Pour into 3 loaf pans. Bake at 350° for 1 hour. Serves 6.
Mix sugar, shortening, eggs and vanilla. Cream well. Mix in all dry ingredients. Mix well and drop by tablespoonfuls on greased cookie sheets. Bake in 325° oven for 10 to 15 minutes.
Mix all together, except Ritz crackers and melted margarine. Top with the crushed crackers and melted margarine. Bake at 350° for 45 minutes.
In skillet, brown meat and drain fat. Add tomato sauce, water, garlic salt, pepper and basil. Cover and simmer 15 minutes, stirring occasionally.
Mix rice, ground beef, onion, salt and pepper together. Form round balls. Put in baking kettle. Mix tomato soup with 1 1/2 cans water and pour over meatballs. Cook in oven, uncovered, at 350° for 1 1/2 hours.
Melt chocolate; take off heat. Stir in sugar. Add eggs, flour, salt and vanilla. Pour into greased pie pan. Heat oven to 350°; bake for 25 minutes. Serve with whipped cream or ice cream.
Dissolve powder and soda in the one cup of hot coffee; mix well. Add to the cake batter and blend. Batter will be runny! Pour into 9 1/2 x 13-inch greased pan. Bake at 350° for 35 to 45 minutes.
Mix ingredients in saucepan. Simmer 15 minutes or until slightly thickened. Spread on ribs and broil or cook on outdoor grill, basting often.
Combine all ingredients except sugar. Boil 15 minutes. Strain through a cloth. Add 3 cups sugar or 2 cups if cranberry sauce is used. Serve hot. Yield: 1 gallon.
In a large bowl, combine the first 6 ingredients. Gently stir in the Tater Tots. Transfer to a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. Yield: 8 to 10 servings.
Layer the bottom of pan with refried beans. In mixer, beat cream cheese, sour cream, chilies, taco seasoning and salsa. Place this layer over beans. Arrange a layer of cheese and lettuce. On top of lettuce, place olives, green onion and cherry tomatoes. Serve with tortilla chips.
Combine with Hellmann's mayonnaise, enough to moisten salad. Salt and pepper to taste.
In large bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups of the flour. Beat until smooth; beat in butter and remaining flour. Dough will be sticky. Do not knead. Place in greased bowl. Cover and refrigerate overnight or all day. Punch down and divide on a floured surface. Roll each half into a 12-inch circle. Cut each circle into 12 pie shaped wedges. Roll each wedge, beginning at the wide end. Place rolls point side down 2-inches apart on greased baking sheet. Cover and let rise in warm place until double in size. Bake at 350° for 15 to 20 minutes or until golden brown. Brush tops with melted butter. (Yields 2 dozen.)
Chop or tear lettuce; dice tomatoes and cut purple onion up fine. Toss these 3 ingredients together. Cook ground beef; drain any grease. Drain the can of red beans. Add to the lettuce mixture and toss all together again. Add Doritos corn chips, broken up slightly. Add dressing. Serve with French bread, spread with margarine and Parmesan cheese and heated.