HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook first 4 ingredients over medium heat 10 minutes. Cool slightly and add nuts and set aside. Mix remaining ingredients. Drop spoonful on pan and make hole in center with thumb. Put spoonful of date mixture in hole and bring up sides. Bake at 350° for about 10 minutes.
Brown beef; drain and put in crock-pot. Brown bacon with onion; drain and put in crock-pot with remaining ingredients. Stir; cover and cook on low 4 to 6 hours.
Mix first 5 ingredients for 2 minutes on medium speed. Pour into a greased 9 x 13-inch pan. Place peaches on top of batter. Cream the cream cheese with peach juice and 1 cup sugar and pour over peaches. Sprinkle cinnamon and 2 tablespoons sugar on top. Bake at 350° for 45 minutes.
Completely cover each egg with sausage meat. Roll first in flour, then egg, then butter crumbs. Shake off surplus crumbs. Deep-fry to a golden brown in moderately hot fat. Drain well. Serve hot or cold.
Preheat oven to 350°. Chop pepper, broccoli and onion. Separate chicken. Combine all ingredients except rolls. Unroll rolls and arrange triangles in a circle on a baking stone with bases overlapping in center and points toward the outside (similar to a sun's rays). Scoop filling mixture onto widest portion of each roll triangle. Fold points of triangles over filling and tuck under base at center (making a wreath).
Combine all of the ingredients. Make out into 2 rolls using wax paper. Refrigerate and slice in 1/4 inch slices. The longer this sets the better it gets.
Combine soup with sour cream. Fold in onions, carrots and squash. Combine croutons and melted butter. Spread 1/2 mix on bottom and put vegetables on top. Bake at 350° for 30 minutes.
Prepare marinade. Marinate roast overnight, turning frequently. Charcoal for 15 minutes on each side for medium rare, depending on thickness. Thinly slice diagonally.
Mix first 5 ingredients in food processor or with mixer at medium speed until smooth. Gradually mix in flour and salt. Chill 1 hour. On a floured surface roll out dough 1/3 at a time to 1/8 inch thickness. Cut into desired shapes, place on cookie sheet and decorate as desired. Bake 10 to 12 minutes or until lightly browned in a 350° oven. Remove from oven and cool on rack. Makes about 7 dozen 2 inch cookies.
Beat yolks to cream; add juice, rind and milk to first 3 ingredients. Last, fold in beaten egg whites. Pour into unbaked pie shell. Bake at 375° for 45 minutes or until firm in center.
Dissolve yeast in warm water. Add sugar, salt, shortening, eggs and flour. Mix into a stiff dough. Let rise. Knead down and let rise again. Then roll out and put in two 9 x 13-inch pans. Let rise again. Spread 1 cup sour cream on top of each pan. Sprinkle sugar and cinnamon on each pan to taste. Bake at 350° for about 30 minutes.
Mix the butter and cream cheese until fluffy. Mix in the flour, Equal and salt. Refrigerate about 3 hours. Roll dough on lightly floured surface. Cut into rounds with 3 inch cutter. Place 1/4 teaspoon fruit in center. Fold in half and crimp edges with fork. Put slit on top. Bake at 350° until lightly brown.
Melt oil and oleo. Add spices and sauces. Mix well and cook together a few minutes. Pour over cereals, nuts and pretzel mixture. Bake in a 200° oven, stirring every 15 minutes, for 1 hour.
Mix and pour into buttered casserole. Bake at 325° for 1 hour and 15 minutes. When half done, add 4 tablespoons grated cheese to buttered bread crumbs. Put on top of corn and finish baking.
Combine dry ingredients and add eggs and milk; beating until smooth. Heat 1/4-inch oil at 375° in a skillet. Cover bottom opening of a funnel with finger (funnel opening of at least 3/8-inch works best).
Preheat oven to 325°. Cream together butter and sugar. Add eggs and vanilla to mixture. Mix flour and salt. Blend the two mixtures and chill for 20 minutes. Roll out and cut cookies. Bake 15 minutes.
Combine juices and sugar. Pour in gallon jug and freeze. Remove from freezer for 5 hours before serving. Just before serving, add ginger ale. Makes 50 one-half cup servings.
Combine beaten eggs with 2 teaspoons salt and pepper; set aside. Brown meat slowly; spoon off excess fat. Add garlic, basil, oregano, sugar, parsley flakes, tomatoes and tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Combine cottage cheese with beaten eggs. Place half noodles in buttered 13 x 9 x 2-inch pan. Spread half cottage cheese mixture over noodles. Add half cheese (Mozzarella or Swiss), save other half for top. Add half of meat mixture. Repeat layer. Bake at 375° for 30 minutes.
Mix ingredients. Make into marble sized balls and bake approximately 10 minutes at 275°.
Simmer sausage in 3 cups water for 20 minutes. Add other ingredients and simmer at least an hour. Yields 12 servings.
Mix together. Sprinkle with paprika. Bake at 400° for 20 minutes (5 minutes on High in microwave). Best if kept warm while serving. Serve with little bread rounds or crackers.
Sprinkle 1/2 cup pecans in a 9-inch circle on a greased cookie sheet; set aside. Coat the top 2 inches of a 2 1/2-quart glass bowl with butter. Place remaining butter in bowl. Add sugar, salt and water; do not stir. Microwave at High for 11 minutes or until mixture just begins to turn light brown. Pour over pecans. Sprinkle morsels over mixture and let stand 1 minute, then sprinkle with 1/4 cup finely chopped pecans. Chill and break into pieces.
Coat chicken in combined flour and seasonings. Dip chicken in egg and water; coat with crumbs and cheese. Place in 13	x 9-inch baking pan.	Drizzle margarine over chicken. Bake at 375° for 1 hour or until tender.
Combine all ingredients together. Pour into a greased casserole. Place in a pan of water and bake at 350° for 1 hour.
Cream butter and sugar. Add egg. Stir the baking soda into the flour. Stir the vanilla into the milk. Then add milk to flour mixture gradually. Put into muffin tins and bake at 425° for 12 to 15 minutes. Ty's favorite.
In large mixing bowl, mix cream cheese and sour cream until smooth. Add dried shrimp (blotted on paper towels), crumbling into cheese and cream mixture. Add next 3 ingredients. Stir until combined well. Cover and let rest in fridge for at least 1/2 hour. Serve with chips or crackers.
In a skillet cook and drain bacon; set aside. Add mushrooms and onions to skillet. Saute for 2 to 3 minutes. Stir in flour, thyme and pepper. Cook and stir 1 to 2 minutes. Add broth and milk, stirring. Bring to a boil. Boil until thick. Stir in Parmesan cheese. Simmer 4 minutes. In large bowl place bacon, sauce, macaroni, asparagus, turkey and 1 1/2 cups cheese. Toss lightly. Spoon mixture in lightly greased 2 1/2-quart casserole. Sprinkle with remaining cheese. Cover and refrigerate up to 24 hours. Flavor improves with standing. Bake covered in 350° oven for 50 minutes or until bubbly. Makes 6 servings.
Boil together, stirring constantly, for one minute the sugar, cocoa, milk and butter. Remove from heat and stir in, mixing until smooth, the peanut butter and vanilla. Pour over the oatmeal, stirring until all oatmeal is covered. Drop by spoonfuls onto waxed paper. Let set 1/2 hour or until cool.
Thoroughly mix all ingredients, except tomato sauce, using hands. Form into loaf shape, in loaf pan. Bake at 350° for 1 hour. Pour off fat. Pour can of tomato sauce on top. Bake additional 15 minutes. Serves 8.
Mix together flour, baking powder and salt. Cut in shortening until mixture is size of little peas. Mix together eggs and sour cream; add to dry ingredients. Dough will be stiff. Chill in refrigerator for 1 to 2 hours. Roll out on a floured surface. Cut with a tart cutter. Place 1 teaspoon of prune mixture in center of tart. Cross strips of dough over the center to form a pinwheel or star shaped tart. Place on ungreased cookie sheet and bake at 400° for 10 to 12 minutes.
Dissolve gelatin in water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour gelatin mixture into crust. Chill until firm, about 2 hours. Garnish with Cool Whip.
Cut squash in half lengthwise; remove seeds. Place cut side down in shallow baking pans; add 1/2-inch water. Cover and bake at 400° for 40 minutes or until tender. Drain; scoop out pulp and discard shell.
Grease 13 x 9 inch metal pan. Place marshmallows in bottom of pan. Combine strawberries and gelatin and pour over marshmallows. Combine remaining ingredients and pour over gelatin mixture. Bake at 350° for approximately 50 minutes.
Follow directions on box, substituting milk for water. Make two layers and split layers with thread. Put together with filling while cake is warm.
Place ears of corn in husks in a moderate oven (350°) and bake for 30 minutes. Remove husks and silk and serve hot with butter. Oven roasted corn has the flavor of corn served at corn roasts or clambakes.
As near as I can figure out, we were in France in the fifties when this recipe came into my possession, but I don't recall who gave it to me or where it came from. Living in a trailer with a husband and five children didn't help to keep things organized except to put them in a box under the bed. As time went on, the bed became higher and higher.
Combine all ingredients, except ginger ale; bring to a boil. Cook for 5 minutes. Strain juice and chill. Add ginger ale just before serving. Serve over ice in cups or in a punch bowl. Yields 110 (4-ounce) cups.
About 1 hour before serving, preheat oven to 350°. Spray 8 large muffin pan cups with nonstick cooking spray. In medium bowl, combine flour, sugar, cinnamon, salt, soda, baking powder and ginger. In large bowl with wire whisk or fork, mix shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended. With spoon, stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into pan. Bake 30 minutes or until toothpick inserted in center of each muffin comes out clean. Cool muffins in pan on wire rack for 10 minutes; remove muffins from pan. Cool slightly on wire rack. Sprinkle with confectioners sugar. Makes 8 muffins.
Place chicken in baking dish. Bake, covered, 15 minutes in preheated 425° oven. Drain fat. Combine tomatoes, cornstarch and oregano. Cook, stirring constantly, until sauce thickens. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes, uncovered.
Put cranberries and oranges (including the rind) through the food grinder (coarse blade). Stir in sugar and chill. Makes 2 pints. Keeps well for weeks stored in refrigerator.
Cook 2 cups strawberries, sugar, water, food coloring and cornstarch together until clear and thick. Remove from heat and add jello. Pour into graham cracker crust and cool. Top with whipped cream and reserved strawberries. Refrigerate until ready to serve.
Steam greens until tender in salted water. Drain thoroughly. Sprinkle ingredients on top of them. Toss. Marinate a few hours in refrigerator. Serve cold.
Flour, salt and pepper chicken; brown in oil. Place browned chicken in baking dish. Pour off excess oil. Brown flour in skillet. Add broth. Season gravy with salt and pepper to taste. Add mushrooms. Pour gravy over chicken and cover with foil. Bake at 350° for 45 to 60 minutes. Serve with rice. May be prepared a day early or frozen.
Melt butter in a 9 x 13-inch pan. Add corn and muffin mix. Gently mix with fork. Add eggs and mix gently. Stir in cheese. Bake 30 minutes in a 350° oven.
Heat stewed tomatoes to boiling. Add jello and stir until dissolved. Remove from heat and add salt and vinegar. Pour into suitable mold and chill until congealed.
Combine corn syrup and sugar and bring to boil. Add peanut butter and margarine; blend well. Put cereal in large bowl and pour hot mixture over; stir until well coated. Spread in a 9 x 13-inch pan and cover with chocolate chips. Put under broiler until chips spread easily. Chill and cut into bars.
Cream shortening and sugar together. Add egg, molasses and vinegar. Mix well. Sift dry ingredients together and add to mixture. Drop by teaspoonful on cookie sheet. Flatten as thin as you can. Bake 8 to 10 minutes at 350°. Cool slightly and remove to rack.
Combine ground beef, egg, salt and pepper. Make into beef patties. Coat the patties in flour. Fry patties in a small amount of shortening until golden brown. Place in baking dish. Combine soup and water; pour this mixture over patties and bake at 325° for 30 minutes.
Heat butter in 10 to 12-inch skillet with cover. Add onion and meat and cook until lightly browned. Add tomatoes, corn with liquid, sour cream, corn meal and seasonings. Stir until thoroughly mixed. Sprinkle with shredded cheese. Cover and simmer for 20 minutes. Makes 6 to 8 servings.
1. After removing all dust, wipe screen doors with kerosene and they will look new. As long as the odor remains, mosquitoes and moth millers will give them a wide berth.
Saute onion and margarine. Mix all together and place in covered dish. Bake at 350° for 1 hour. Serves 12.
Cook and drain spaghetti. Add chopped cucumber (skin off) and chopped tomatoes. Mix in shredded Mozzarella, dry Zesty Italian packet and bottled dressing. Refrigerate 2 to 3 hours. Serves 10 to 20. Cut in half for smaller portion.
Boil sausage in water until water has evaporated, about 15 minutes. Brown 5 minutes. Remove and drain off fat. Reserve 2 tablespoons fat. Saute onion and green pepper in fat until onion is transparent. Stir in flour and seasonings. Gradually add corn and tomatoes and cook until liquid is evaporated, about 20 minutes. Arrange sausage on top and heat through. Makes 6 servings.
Cook spinach according to directions on package. Drain well and save liquor. Melt butter in saucepan over low heat. Add flour, stirring, until blended and smooth, but not brown. Add onion; cook slowly until soft. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Add cheese (cut in small pieces) and seasonings. Stir until cheese melts. Combine with cooked spinach. Pour into 9 x 13-inch casserole dish sprayed with Pam. Top with buttered bread crumbs. Store in refrigerator overnight. Bake at 325° for 25 minutes or until bubbly.
Butter a 9 x 13 cake pan. Pour pineapple in pan; pour dry cake mix evenly over pineapple. Pour nuts and coconut evenly over cake mix; pour melted oleo evenly over top and bake for 30 minutes at 350°.
Mix sugar, salt and egg yolks together. Add flour and stir well. Then, add milk, vanilla and butter. Cook over medium heat, stirring constantly.
In a crock or similar container with lots of room for expansion, dissolve yeast in water, then add sugar. Stir in flour and molasses using a wooden spoon until smooth paste. Cover loosely and let stand at room temperature to 80° for 3 to 5 days. Stir starter down and repeat once a day while fermenting 3 weeks. Use when making bread.
Place chicken in casserole dish. Combine three ingredients. Pour over chicken. Bake, uncovered, at 350° for 30 minutes. Cover and bake for 30 minutes more.
Line aluminum foil on a cookie sheet. Arrange crackers to cover cookie sheet. Melt sugar and butter. Let boil 3 minutes. Pour over crackers. Bake for 5 minutes in preheated oven at 400°. Spread chocolate chips over crackers. Cover with walnuts and refrigerate until cool. Break into pieces.
Boil together all ingredients for 3 minutes. Cool and pour over slaw, tossing well.
Brown pork chops. Mix all other ingredients and lay chops on top of rice. Bake 1 hour at 350°.
Cook in deep fat at 400° until brown (about 3 minutes). Makes about 20.
In large dish, combine Jell-O and boiling water; stir until dissolved. Add pineapple juice. Fold into Jell-O mix the pineapple, bananas and nuts. Put half of mixture in an 8 x 12 x 2-inch baking dish. Refrigerate until firm, 1 1/2 hours or so. Evenly spread sour cream over top. Gently spoon on rest of strawberry mixture. Refrigerate until firm. Serve on lettuce.
Cover hen with water in large kettle; salt to taste. Boil until meat is tender. Keep adding boiling water so there will be about 3 quarts of broth when tender. Taste broth to be sure it has a real chicken flavor. If it doesn't, boil more and have less broth. When broth is ready beat together in large bowl the following: condensed milk and eggs. Sift together in separate bowl, flour, soda and salt. Add flour mixture to milk and eggs mixture, gradually blending until it makes a stiff dough. Knead until dough is not too sticky and is handled easily. Roll out on floured board as thin as possible. Cut into strips and small pieces. Drop one at a time until you have desired amount.
Cook beets until tender. Take off skins. Heat sugar, vinegar, beet juice and a little cinnamon, cloves or allspice to a boil. Add beets. Let come to a boil and put in sterilized jars. Seal or may keep in refrigerator.
You will need a 13 x 9-inch pan. Takes about 4 hours to complete.
Mix all ingredients well. Place in pie shells. Bake at 350° for 40 to 45 minutes. Cool and garnish.
Melt milk and marshmallows over low heat. Cool. Fold in 1 (8 ounce) Cool Whip. Fold in 1 box of thawed strawberries. Refrigerate until ready to serve, then spoon into Nut Crust.
Brown meat. Add other ingredients. Bring to a boil; reduce heat and simmer for 2 hours.
Wash, slice and steam cook squash until tender. Put squash and onion into Pyrex baking dish. Chop cooked squash into smaller pieces. Drain off liquid. Add butter and all remaining ingredients. Mix well. Sprinkle a little extra cheese and dressing crumbs on top and dot with a little butter. Bake at 350° for about 30 minutes, until golden and bubbly.
Arrange apple slices in pastry shell; sprinkle with 1 cup sugar, salt, cinnamon, 5 teaspoons flour and water. Combine remaining 1/2 cup sugar, 1/2 cup flour and margarine in a bowl; mix until a crumbly texture is achieved. Sprinkle crumb mixture on pie. Bake at 425° for 1 hour.
Brown onion, beef and sausage. Put in crock-pot with cheese and tomatoes. Cook until cheese is melted. Stir occasionally. Serve with nacho chips.
Heat oven to 375°. Saute onions, mushrooms and green peppers until tender. Add beef; brown. In large bowl, blend eggs, mayonnaise, milk, cheese and flour. Stir in meat mixture. Pour mixture evenly in crust. Bake at 375° for 30 to 35 minutes.
Mix all Chex and pretzels together in a large baking pan. Mix together in a saucepan the rest of the ingredients and heat until the butter is melted. Pour over the mixture in the baking pan; mix thoroughly. Bake at 250° for 15 minutes or longer until all are heated through. Cool and store in an airtight container.
In the top of a double boiler over boiling water, scald syrup and 1 3/4 cups milk. Combine cornstarch, salt and remaining milk. Gradually add to the syrup mixture. Cook and stir until thickened, about 25 minutes. Add a small amount to eggs. Return all to pan and cook for 5 minutes. Pour into serving dishes and sprinkle with walnuts. Cool. Yields 6 servings.
Combine all ingredients and place in a large casserole. Store in refrigerator overnight. Remove 1 hour before baking. Bake in 350° oven (macaroni doesn't need to be cooked).
In large skillet over medium-high heat, cook and stir onion and garlic in butter and oil for one minute. Add shrimp. Cook and stir until shrimp are pink. Add lemon juice and salt. Heat through.
Preheat oven 400°. Mix all ingredients together. Evenly spread bread slices with the mixed ingredients. Place on a cookie sheet and bake 8 minutes in a 400° oven. Turn to broil and lightly brown, watching carefully not to burn. The bread will smell too strong, but it doesn't taste that way at all. Remember, the smell of garlic is only a problem for the ones who do not partake! Serves 4
Sift together flour, baking powder and salt; set aside. Melt butter over low heat. Stir in brown sugar until mixed, then set aside to cool slightly. Beat in eggs, one at a time, beating well after each egg. Add flour mixture; stir well. Mix in chocolate chips (and nuts if using them). Pour into a greased 13 x 9 x 2-inch pan and bake for 25 to 30 minutes at 350°. Do not overbake! Cut into squares when cooled.
In saucepan, combine peppers to taste and onions. Add 1/4 cup water and cook for 10 minutes. Add chicken and mushroom soup. Heat until blended. Add grated cheese and broken tortillas. Save enough cheese to crumble and sprinkle on top. Place in casserole dish and bake in 350° oven for 30 minutes.
Spray Pam in a deep casserole dish. Layer ingredients in order listed; cover and bake at 350° for 1 hour. Brown croutons in butter and top casserole when ready to serve.
In a medium saucepan, crumble pie crust. Mix into boiling water; cook and stir vigorously until pastry forms a ball and leaves the side of pan. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. For each cream puff, spoon about 1/4 cup of the mixture onto a greased baking sheet. Bake in a 400° oven for 30 to 35 minutes or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops; remove excess webbing.
Mix first 4 ingredients well, adding eggs, one at a time. Fill individual aluminum baking cups with 2 full tablespoons of mixture. Bake at 300° for 20 to 25 minutes. Combine remaining ingredients and put a tablespoon of mixture on top of each cake. Bake at 300° for 5 to 8 minutes. Cool and refrigerate. Top with cherry pie filling. Makes 30 servings.
Mix all up. Pour in pie crust; add other crust over top. Cook for 30 minutes.
Melt margarine in large saucepan. Stir in cracker crumbs, pecans, coconut, powdered sugar and vanilla. Roll in walnut-sized balls. Melt chocolate and paraffin. Dip balls in mixture and put on waxed paper to cool.
Combine chopped basil, oregano, green onions and tomato with pressed garlic, vinegar and olive oil. Add mixture to cooked pasta (your favorite kind). Salt and pepper to taste. Ready to serve or chill for 1/2 hour.
In a bowl, combine flour and baking soda. In a large mixing bowl, combine butter, sugars and pudding mix. Beat in eggs. Gradually add flour mixture. Stir in oats and butterscotch morsels. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Butter 9 x 13-inch dish with Pam vegetable spray. Put bread in bottom of dish. Mix eggs, milk and soup together. Top bread with sausage. Pour mixture over; put 1 cup grated cheese on top. Bake at 350° for 40 minutes or until golden on top.
Heat oven to 400°. Lightly grease pie plate. Sprinkle chicken, mushrooms, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake uncovered until golden brown and knife inserted in center comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
Mix together first 5 ingredients, then add last 2. Grease and flour pan good. Bake at 325° for 1 hour and 15 minutes. Cool completely before removing from pan.
Brown sausage in a deep heavy skillet; add onions and green pepper. Cook until onions are golden brown. Pour off excess fat. Add remaining ingredients; stir to moisten macaroni. Cover; bring to a boil, then reduce heat and cook 30 minutes.
Toss melted butter and crumbs; set aside. Cook squash in water until tender. Put in a 1-quart casserole dish. Mix together mayonnaise, egg, cheese, margarine, sugar and onion. Pour over squash, mixing well. Add crumbs topping. Bake at 325° to 350° for 30 minutes.
Combine all ingredients. Bake in oven at 325°, uncovered, for one hour.
Soften lard in hot water. Add sugar and salt. Dissolve yeast in warm water. Add egg; mix altogether well. Add flour and beat well. Place in refrigerator to chill. Dough will be soft until it chills. Make out into rolls 1 hour before baking to double the dough. Bake at 425° for 10 to 15 minutes. May be kept in refrigerator for 2 or 3 weeks.
Mix cake according to package. Pour into a 9 x 13-inch pan, slightly greased. Beat eggs, sugar and Ricotta. Pour egg mixture by tablespoon into batter. Cut through batter back and forth with knife. Bake at 350° for 50 to 60 minutes. Cool. Sprinkle confectioners sugar on top.
Drain liquid from lima, kidney and Great Northern beans. Combine sugar, catsup, Worcestershire sauce, salt, cheese and onion. Mix with beans. Bake for 1 hour in a buttered 2-quart casserole at 350°. Makes 6 to 8 servings.