HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald the milk and pour over the butter, sugar and salt, stirring, until sugar is dissolved. Cool to lukewarm. Then stir in the yeast, lemon rind and slightly beaten egg yolks. Add the flour, raisins and stiffly beaten whites. Stir until well mixed. Let rise until double in bulk, then beat thoroughly and pour into a tube pan, which has been greased well and dusted with flour and blanched almonds arranged on bottom. Cover with a towel. Let rise until double in bulk. Bake in 450° oven for 10 minutes. Continue baking at 350° for about 1 hour. Remove from pan; sprinkle with powdered sugar immediately.
Grind ingredients coarse and press out fluid. Add coarsely ground ingredients to mayonnaise.
Soften cream cheese. Mix all ingredients well. Serve with sliced Granny Smith apples.
Mix lard, flour, and salt until crumbly. Add enough water to make dough soft. Roll and cut. Makes one crust.
Turn oven to 350°. In a large mixer bowl, beat butter with electric mixer on medium speed until softened. Add the 1/2 cup sugar and vanilla and beat until fluffy. With mixer on low speed, gradually add potato chips until well blended. Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheets. Flatten dough with a fork dipped in sugar. Bake 12 to 15 minutes or until golden brown.
Pour boiling water over chopped dates and soda in small bowl; mix and cool. Cream sugar and shortening; add the eggs, vanilla, salt and cocoa. Then add the flour alternately with the date mixture and beat well. Spread in greased 9 x 13-inch pan and sprinkle chocolate chips on top. Bake at 350°. You may substitute 1/2 cup whole wheat flour for 1/2 cup white flour. Bake for 30 to 35 minutes.
Fry bacon until crisp. Remove from pan. Add to bacon fat 1 tablespoon shortening, onion and garlic. Fry until golden brown. Add salt, pepper, paprika, veal and bacon. Brown together. Add 1 cup water, green pepper, mushrooms, tomato and parsley. Cover and cook slowly about 1 hour. When meat is tender, add flour and blend well. Add sour cream. Heat thoroughly. Serve with spaetzie.
Cream the butter. Gradually add 2 cups of sugar; beat well. Add eggs one at a time, beating well after each addition. Add buttermilk and beat well. Combine flour and soda and gradually add it to the creamed mixture. Stir in vanilla. Chill dough several hours or overnight. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into rounds with biscuit cutter. Place on lightly greased cookie sheet. Sprinkle with extra sugar. Bake at 400° for 7 to 8 minutes or until edges are lightly browned. Makes 4 dozen.
Measure all dry ingredients and sift together. Add all other ingredients. Mix together by hand. Bake in greased tube or Bundt pan. Bake at 350° for 1 hour and 20 minutes. Set aside to cool before removing from pan.
Preheat oven to 350°. Lightly grease a 9 x 13-inch pan. In saucepan over low heat (or in microwave), melt chocolate chips and margarine. Add crushed cookies and chopped pecans; mix well. Press half of mixture firmly in greased pan. Reserve rest for topping. Combine cream cheese, egg, vanilla and sweetened condensed milk in medium bowl. Beat on medium speed until fluffy. Pour into crust-lined pan. Top with reserved crumbs. Bake at 350° for 25 to 30 minutes. Cool to room temperature. Chill before cutting into bars. Makes 36 bars. Store leftovers in refrigerator.
Mix and form into small balls, 1 inch. Melt large piece of white chocolate (enough to coat all the balls) and 1/4 of 1 piece of rectangular paraffin. Dip each ball into melted mixture and place on wax paper to dry.
Combine first three ingredients and let come to a boil for 2 minutes. Add peanuts. Let boil to hard crack on candy thermometer. Then add soda, butter and vanilla. Mix quickly and pour onto buttered foil and spread as cools.
Cream sugar and butter or margarine. Blend in flour. Pat mixture onto greased cookie sheet and bake in moderate (350°) oven for 15 minutes.
Preheat oven to 375°. Combine margarine, crumbs and sugar. Press firmly in bottom of 2 (9-inch) pans.
Use firm, but ripe peaches. Pare thinly. Mix vinegar, sugar, stick cinnamon and cloves. Bring to a boil. Add peaches and boil gently until tender, 8 to 10 minutes. Pack in hot sterile jars. Add hot syrup to within 1/4-inch of top, then seal. Makes 2 quarts. Chill before serving.
Remove stems from mushrooms; wash and dry. Combine bacon. Blend cream cheese and milk. Mix in bacon and chives. Stuff mushrooms. Bake on ungreased cookie sheet for 12 minutes in a 350° oven.
Crush chips and line 9 x 13 baking dish. Brown ground beef, add beans, corn, and taco seasoning. Mix well and pour over top of chips in baking dish. Top with cheese and bake at 350 degrees for 30 minutes. Let rest 15 minutes. Serve with salsa and sour cream.
Cream butter and sugar. Add egg yolks. Combine flour and salt. Combine sour cream and soda. Add alternately to creamed mixture. Fold in egg whites and vanilla. Bake at 300° for 1 1/2 hours in large, greased and floured tube pan. Makes a large cake.
Wash beets, but do not peel them. Cut up in slices and add boiling water. Bring back to a boil and simmer until tender. Strain with a sieve or cheesecloth. Add sugar and cloves to juice and heat to dissolve sugar. Stir all the time. Cool until lukewarm. Put in a bowl or crock. Spread yeast on a slice of toast and place on juice. Cover for 3 days, then remove toast. Strain and bottle. Cork and bottle loosely at first. Add one piece of hard sugar candy to each bottle in 4 or 5 days. Ready in 6 months or more.
Put first 8 ingredients into mixing bowl with 3 cups flour. Beat 5 to 10 minutes at medium speed. By hand, stir in another 3 cups flour. Knead rest of flour in. Knead 5 to 10 minutes. Cover with plastic wrap and folded towel. Let rest 20 minutes. Punch down and divide into 2 equal parts. Roll each part into an 8 x 12-inch rectangle. Roll up. Shape and place in greased pan. Cover with plastic wrap. Refrigerate 2 to 24 hours. About 10 minutes before baking, remove from refrigerator and preheat oven. Bake at 375° for 30 to 35 minutes.
Mix all ingredients together and place in an 8 x 8-inch pan. Sprinkle Grape-Nuts on top. Freeze until firm. Cut into 8 bars.
Mix nuts and coconut together. Spread over pie shells. Next mix sugar, eggs, cocoa, butter, vanilla and milk. Do not boil. Bake at 350° for 30 to 35 minutes.
Combine apples, cranberries and lemon juice; toss well. Pour into lightly greased, shallow 2-quart casserole dish. Sprinkle sugar evenly over fruit. Combine remaining ingredients in bowl and sprinkle over top of fruit. Bake, uncovered, at 350° for 1 hour. Can be dessert or side dish at meal.
Sift flour and salt in mixing bowl. With pastry blender, cut in shortening until it looks like meal. Mix egg and milk together. Add to dry mixture and mix well. Place in refrigerator for 2 hours to chill. Can be kept in refrigerator several days in sealed bowl.
Chop onions in food processor. Scoop out avocados. Add to onions. Process until well blended. Add lemon juice and blend. Pour mixture into pie plate. Pour sour cream over guacamole, making certain all green is covered. Pour taco sauce over sour cream. Sprinkle cheese over all. Refrigerate at least 2 hours. Serve with taco chips.
Preheat oven to 425°. Pierce potatoes. Place in microwave for 12-15 minutes. Slice off the top of potato. Scoop out pulp. Heat small skillet, adding onion, drained broccoli, salad dressing and pulp. Mix well. Brush potato skin with oil. Spoon mixture into shell and place on baking sheet. Bake for 15 minutes. Sprinkle with salt and pepper to taste.
Add yeast and sugar to warm water, letting yeast set and bubble. Add 2 eggs and 1/4 cup oil, mixing well. Add flour until at the kneading stage. Knead until it feels spongy. Let rise until double. Divide in half and roll into long French loaves. Place on cookie sheet; let rise. Brush with butter and bake 30 to 35 minutes. Remove and butter top again. Cool on wire rack.
Mix flour, sugar and shortening into crumbs. Take out 2 cups for top crumbs. Add beaten eggs to remaining crumbs. Add spices and sour milk in which soda has been dissolved. Put one cup of crumbs on bottom of greased pan. Add mixture and remaining crumbs on top. Sprinkle with sugar and cinnamon. Bake in moderate (350°) oven until brown.
Combine sugars, pumpkin, oil and eggs. Beat until well blended. Sift together flour, soda, salt and spices. Add and mix well. Stir in raisins, nuts and water. Spoon into well greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes or until done.
Beat egg whites good; mix cream of tartar, then add sugar. Add vanilla. Crumble the packages of saltines in and mix well with chopped nuts. Bake in a greased 9 x 13-inch pan at 350° until light brown, about 1/2 hour. When it cools, spread Cool Whip over top and sprinkle with coconut. Keep refrigerated.
Brown the hamburger and onion and drain. Fry the bacon crisp and crumble when cool. Mix all ingredients in crock-pot and cook all day on low.
Dissolve yeast and sugar in water. Add all biscuit mix, mixing well. Turn onto floured board; knead well until smooth (about 10 minutes). Form into rolls; put in greased baking pan. Cover; let rise 1 hour. Bake at 400° for 10 to 15 minutes. Put margarine on top when they come out of the oven.
Preheat oven to 350°. Place all seasonings and garlic in small bow; mix well. Cut some small incisions in roast; fill slits with seasonings. Heat oil in large ovenproof casserole over medium heat. Add meat and sear on all sides; season with salt and pepper. Remove meat from casserole and set aside. Add vegetables to casserole and cook 5 minutes. Incorporate beef stock and tomato paste; mix well, then return roast to casserole. Season with salt, cover and cook 2 1/2 to 3 hours in oven. Fifteen minutes before end of cooking time, pour in the sherry wine. Serve with assorted steamed vegetables.
Blend sugar, oil and pumpkin together well in a large mixing bowl; then add all other ingredients and mix well. Pour into greased and floured pans (3 loaf pans or one 13 x 9 x 2-inch pan or two 8 x 9-inch pans). Bake at 350° for 1 to 1 1/4 hours. Test for firmness with a toothpick.
Mix flour, margarine and pecans. Press into a 9 x 13-inch pan and bake at 350° until slightly browned. Beat together cream cheese, sugar and Cool Whip. Spread over cooled crust. Crush 8 Heath candy bars. Sprinkle most over mix, reserving about 1/4 cup for top. Mix pudding mix according to directions on box and spread over the Heath bars. Sprinkle remaining Heath bars on top of pudding. Chill.
In a casserole dish lay broccoli spears on bottom of pan. Pour all remaining ingredients into a bowl and mix together. Then take your chicken and cut up into pieces. Mix chicken and all your ingredients and pour on top of broccoli. Then prepare your stuffing, place on top of the mix. Sprinkle Parmesan cheese on top. Bake at 350° for about 40 minutes.
In medium saucepan over low heat, melt chocolate and butter and remove from heat. Add condensed milk, flour, vanilla, salt and eggs and mix well. Reserve 1/4 cup coconut. Stir in remaining coconut and pecans. Pour into pie shell. Garnish with remaining coconut. Bake in preheated 350° oven for 40 to 50 minutes, until top is firm and coconut is slightly browned. Cool to room temperature. Cut and serve.
In large bowl, blend together all ingredients. Pour into pie shell. Bake at 375° for 50 to 60 minutes, or until knife comes out clean from center of pie. Cool and refrigerate.
Melt butterscotch chips and butter in a 3-quart saucepan over medium heat, stirring constantly. Cool. Add next 6 ingredients to butterscotch mixture. Mix well. Fold chocolate chips, marshmallows and nuts to mixture only until combined, about 5 strokes. Spread in a greased 9 x 9-inch baking pan. Bake at 350° for 20 to 25 minutes. Do not overbake. Center will be jiggly but becomes firm upon cooling. Recipe can be doubled, using a 9 x 13-inch pan.
Marinate, covered, overnight. Broil 5 minutes per side, placing onions over meat. Serve with rice.
Cream butter and sugar. Add egg yolks, one at a time, beating after each addition. Sift flour with baking soda and add to butter mixture a little at a time. Add sour cream and vanilla; blend until smooth. Fold in softly beaten egg whites. Pour into a greased tube pan and bake at 300° for 1 1/2 hours.
Mix all ingredients together. Pour in an uncooked pie shell. Chip butter on top. Cook until firm.
Mix first 6 ingredients. Saute 3 tablespoons chopped onion in 2 tablespoons hot oil. Strain. Mix onion with meat mixture. Form small balls and brown on all sides in hot fat. Remove meatballs and put into another pan.
Brown ground beef with onion. In medium bowl, mix taco sauce, enchilada sauce, chiles and soup together.
Mix all together. Pour into greased 9x13 pan. Bake at 350 degrees, covered for 90 minutes. Serves 12.
Drain mushrooms; save liquid. Add enough hot water to mushroom liquid to make 1 cup. Add bouillon cube. Saute mushrooms and onions in butter. Add flour. Gradually add liquids. Cook until it thickens on top of stove. Add all other ingredients and mix well. Pour into greased casserole dish. Top with bread crumbs. Bake at 350° for 25 to 30 minutes.
Soak anatto in cooking oil. Set aside. Saute garlic in vegetable oil until brown. Add onions, pork and shrimps. Pour in soup stock and cover; cook over medium heat until pork is tender. Add sweet potato, potatoes and cook for 5 minutes. Then mix the rest of vegetables. Strain asuete oil to the vegetable mixture. Season with salt or fish sauce. Cook until all vegetables are done. Cool in a colander while allowing liquid to drain out. When cool, wrap in Semex lumpia wrappers with leaf of lettuce showing at one end. Serve with lumpia sauce.
In 2-quart microwave-safe bowl combine strawberries and powdered pectin; mix well. Microwave on High for 8 to 10 minutes or until mixture comes to full rolling boil, stirring every 2 minutes. Stir in sugar, nutmeg and lemon juice. Microwave on High for 4 to 6 minutes or until mixture comes to full rolling boil, stirring once halfway through cooking. Continue to boil for 1 minute. Skim foam. Spoon into 4 clean, hot 8-ounce jars; screw lids on firmly. Cool several hours. Store in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 4 cups.
Brown beef and sausage, drain thoroughly. In crock pot mix soup and milk, add cheese. Cook until cheese is melted, stirring occasionally, then add meat. Serve hot with tortilla chips.
Blend oil and shortening together with electric mixer. Add sugar, then egg and vanilla and beat until creamy. Sift flour with soda, cream of tartar and salt and add to creamed mixture. Chill dough. Form into 1-inch balls; place on ungreased cookie sheet. Flatten with bottom of a glass that has been dipped in granulated sugar. Dip glass in sugar each time before flattening the cookies. Bake at 350° for 10 to 12 minutes or until very lightly browned.
Mix together Seven Seas dressing and McCormick Salad Supreme. Mix all together and marinate overnight.
In heavy saucepan, combine cornstarch and water. Stir in milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat. Add margarine and vanilla; cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange on bottom of crust. Pour filling over bananas and cover bananas with filling. Chill 4 hours, until set. Spread whipped cream on top. Slice remaining banana; dip in lemon juice. Drain and arrange on top.
Combine potatoes, celery, onion, water, seasonings and bouillon in a 2-quart saucepan. Bring to boil. Cover and cook on medium for 15 minutes. Combine 1/4 cup milk with flour until smooth. Add flour mixture, remaining milk and butter to potato mixture. Cook over medium heat until boiling, stirring constantly.
Thaw fish if frozen. Measure thickness of fish. Combine onion powder, garlic powder, white pepper, red pepper, black pepper, thyme and 1/4 teaspoon salt. Brush fish evenly on both sides with melted margarine. Coat fillets on both sides with pepper mixture.
In food processor, slice cabbage, using a very thin blade. Grate carrots. Cut onion into very fine pieces. Slice pepper into thin slices. Mix ingredients together. Add dressing. Mix well. Refrigerate at least several hours before serving.
Layer in order. Crumble bacon over and cover with plastic wrap. Let stand refrigerated overnight.
Preheat oven to 375°. Spray jelly roll pan with vegetable spray. In medium bowl, combine first 7 (dry) ingredients. Stir until well mixed. Dip chicken in water; roll in potato flake mixture to coat. Place in greased pan. Bake at 375° for 45 to 60 minutes or until chicken is tender and golden brown.
Mix all together and put in a well-greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix sweetened condensed milk, nuts and raisins together over medium heat for 5 to 7 minutes, stirring constantly. Put 1 teaspoon on crackers. Bake at 325° for 7 to 10 minutes. Let cool. Spread Cream Cheese frosting on top.
Boil water and sugar for 5 minutes. Mix the apple cider, orange juice and lemon juice together. Add and boil mixture. Serve cold or hot.
Brown meats and onion; drain. Salt and pepper to taste. Core cabbage; steam cabbage a few minutes, just to tenderize leaves. Mix meat, rice and kraut. Gently separate cabbage leaves. Spoon about 1 tablespoon meat mixture into each leaf. Roll up; place in baking dish. Cover with spaghetti sauce. Bake for 2 to 3 hours at 300°.
Mix lemon juice and Eagle Brand milk thoroughly; then fold in whipping cream (whipped). Add lemon rind. Pour into crust and chill at least 2 hours.
Boil chicken with onion and soup mix. Pick chicken off bone. Add rice to broth; cook 15 minutes, then add chicken and smoked sausage.
Cream the butter, sugar and vanilla in a large bowl until lightly fluffed. Gradually add flour; beat until smooth. Pat mixture into ungreased 8 x 8 x 2-inch dish. Pick with tines of fork evenly over surface to eliminate air bubbles. Bake in oven on Full power for 3 to 3 1/2 minutes. Cut into bars while warm.
Mix first 4 ingredients. Let cool to lukewarm, while dissolving yeast in the warm water. Mix all ingredients and add 4 cups flour; mix well. Knead in 2 more cups flour. Place in greased bowl. Grease top of dough. Cover with towel. Keep in refrigerator until 2 hours before time to use. Take out of refrigerator and cut out donuts. Let rise. Cook in hot shortening.
Make a paste of salt, sugar, flour and chili powder. Brown beef; add onions, celery and simmer until tender. Add tomatoes and soup; cook 15 minutes. Then add the paste. Mix well and let simmer about 1 hour, stirring frequently, to avoid sticking. Add beans, cook 15 minutes longer.
Beat egg in a medium bowl, just enough to mix. Mix in corn, salt, flour, sugar and butter. Beat until well blended.
Cook macaroni until done. In a large bowl, mix oil, vinegar, onion, red pepper, garlic, sugar, salt and pepper until blended. Add remaining ingredients. Toss to coat and chill.
Peel eggplant; cut into 1/4-inch cubes. Cook in boiling salted water until tender; drain. Mix eggplant, croutons and 1/2 cup of cheese. Put in a lightly buttered casserole dish. Combine milk, flour and seasonings; pour over eggplant mixture. Top with remaining cheese; dot with butter. Cover; bake at 350° for 20 minutes. Remove cover; continue baking for an additional 10 minutes. Serves 4.
Cook hamburger and onion. Drain well. Mix all cans with meat mixture and simmer on stove top. Layer mixture with Doritos in casserole dish. Put in oven at 400° until bubbly. Remove and top with cheese. Return to oven and melt cheese.
Mix well. Pour into pie shell. Bake at 350° for 35 to 45 minutes. Pie is done when toothpick comes out clean.
Salt and pepper quail; roll in flour. Brown slowly in fat. Prepare rice. Place quail in a baking dish; mound rice in center.
Dissolve gelatin in 1 cup boiling water; add 2 cups cold water. Pour in gallon container; add pineapple and orange juice. Add cold water to fill container. Serve over crushed ice.
Cut a circular hole, about the size of a jelly glass, in each piece of bread (center). Butter or Pam the griddle. Lightly butter one side of each piece of bread and place on griddle, butter side down. While bread is toasting, butter the top side. When bread is toasted on bottom, flip over and carefully break egg into each hole; fry until egg is set and toasted on bottom side.
Mix sugar, oil and eggs. Add flour, baking powder, baking soda and salt, mixing thoroughly. Add cinnamon, zucchini, vanilla and nuts.
Microwave Directions: Place chicken breast halves in 12 x 8-inch (2-quart) microwave-safe dish. Arrange bell pepper strips around chicken.
Mix the soup, margarine, cheese, mayonnaise and eggs until smooth. Add broccoli and onion. Pour the mixture into a medium sized casserole and top with Ritz cracker crumbs. Bake at 325° for 30 to 45 minutes.
Mix first four ingredients together well and save 3/4 cup of crumbs to put on top of cake. Add remaining ingredients. Put in baking pan with crumbs on top.
Mix together all ingredients. Bake it, grind it, toast it and eat it with milk.
Cut up chili roll and mix everything together. Heat through until hot or bake in oven. Also works good in a heated casserole dish or crock-pot.
In a large bowl, combine eggs, tomato juice, oregano, garlic, salt and pepper. Add beef, bread crumbs and parsley; mix well. On a piece of heavy-duty foil, pat meat mixture into a 12 inch x 10 inch rectangle. Place the ham and shredded cheese on loaf to within 1/2 inch of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.
Coat sides of pan. Pour into 8 or 9-inch square pan. Bake 18 to 20 minutes at 450°.
Boil flour and milk together, making a paste. Allow to cool. Cream together the butter, sugar and vanilla. Add flour mixture and whip.
Bring to boil sugar, butter and milk. Boil for 3 minutes and then add cocoa, oatmeal, vanilla and nuts. Beat (with wooden spoon) quickly. While still hot, drop mixture onto a cookie sheet. You can make cookies any size you wish. Let cool for 5 minutes and serve. (No baking!!) Makes approximately 3 dozen.
Combine popcorn, raisins and peanuts in a large bowl. Mix both sugars, water and corn syrup. Bring to a boil without stirring. Remove from heat and add vanilla. Pour syrup over popcorn mixture. Mix well with wooden spoon. Butter hands and form quickly into balls.
Mix sugar and salad oil together. Add well-beaten eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add chopped nuts and grated carrots. Bake in one (9 x 12-inch) pan for about 45 minutes or 3 greased (9-inch) layer pans at 325° about 30 minutes.
Put cranberries in bowl. Sprinkle sugar on top and let stand, then stir sugar in berries. Let stand about 1 hour. Mix jello. Let stand until jello begins to thicken, then mix all ingredients together. Let set in refrigerator until real thick.
Combine ingredients. Spread on top of rolls. Cover. Let rise in warm place until light, about 45 minutes. Bake at 375° for 15 to 20 minutes or until brown. Serve hot.
Heat pineapple with sugar until sugar dissolves. Soften gelatin in cold water. Stir gelatin into pineapple mixture. Add lemon and cherry juices to the mixture. Set aside to cool. Mash cream cheese and cut cherries. Mix cherries and cheese with pineapple. Whip the cream and fold into fruit mixture. Pour into greased mold.
Cook potatoes in small amount of water until just glossy. Melt butter in saucepan; blend in flour, salt and pepper. Add milk gradually, stirring constantly. Cook and stir until thick and smooth. Remove from heat; add cheese, stirring until melted. Spoon potatoes in baking dish; arrange onion over potatoes. Pour cheese sauce over all. Bake at 350° for about 1 hour and 30 minutes. Yields 10 to 12 servings.
Cook chicken and debone. Take about 3 or 4 tablespoons of fat; put in a skillet. Add rice; stir often until rice is brown. Add chopped onions while rice is browning, if desired. Add tomatoes and some broth of chicken. Add cup at a time, until rice is done and not too dry. Add chicken; cook 15 or 20 minutes longer.