HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the milk in a pan. Add the butter; stir until melted. Cool this mixture just a little. Put eggs into blender; beat until light. Add milk mixture. Cool more. Add the flour, sifted with salt and baking powder. Beat smooth with a blender. Cook on hot (425°) pancake pan, greased. Make the pancakes thin. After first batch, no more greasing the pan is usually needed. Can be rolled up and filled with jam or filling of your choice.
Cream butter and sugar; then add beaten eggs. Add flour and milk alternately; then add the mashed bananas and nuts. Bake in a loaf pan at 350° for 1 1/4 hours.
Mix thoroughly and put in an unbaked 9-inch crust. Bake in 450° oven for 10 minutes. Reduce heat to 350° and bake for 30 minutes or until set.
Boil first 4 ingredients until rapid boil for 5 minutes. Remove from heat and add remaining ingredients. Pour into buttered pan.
Wash and cover whole cucumbers in brine strong enough to hold up an egg for 3 weeks. Take them out and let them lay in warm water for 2 or 3 hours. Wash them and cover with vinegar for 10 days.
Boil carrot slices 15 to 20 minutes until tender. Drain and dry completely on paper towels. Return to saucepan. In a separate saucepan, melt butter, add sugar and ginger. Add carrots, salt and pepper, and cook, stirring over low heat for 5 to 10 minutes. Serve immediately. Serves 8.
Use cheaper hamburger; makes better chili. Cook meat, onion, seasonings and garlic cloves until meat is done. Drain if you have a lot of grease. Add rest of ingredients; simmer for about an hour or so. Greg's Famous Chili can be eaten over cooked rice.
Cover unpeeled potatoes with salted water. Cover and cook until tender. Cool and remove potato skins. Cut potatoes into small chunks.
Mix all ingredients in bowl. Pour into greased pie plate. Bake for 30 minutes at 350°. Do not use party shell or pie. Yields 6 servings.
Brown hamburger and onions and drain. Add oregano, garlic powder and basil. Cook noodles and drain. Place in layers the noodles, hamburger, sauce and cheese in 2-quart baking dish. At this point, mixture can be placed in refrigerator for baking at a later time. Bake at 350° for 45 minutes.
Cook and stir green pepper, onion and garlic in 1 tablespoon of vegetable oil over medium heat until onions are tender. Cut beef into 1/2-inch pieces and coat with flour. Brown in 2 tablespoons of vegetable oil. Stir in tomatoes, beans with liquid, tomato sauce, chili powder, green pepper and salt. Cover and simmer; stir some until beef is tender, about 2 hours. Uncover and simmer, stirring some for 30 minutes.
Cut each breast in half. Cut each half into 6 chunks. In medium bowl combine chicken, soy sauce, sherry, marmalade, cornstarch, ginger and red pepper. Set aside. Cut orange into thin slices cut each slice in half; set aside. Drain pea pods, pat dry with paper towels. In wok or 5-quart Dutch oven over high heat, in 2 tablespoons oil, cook pea pods and 1/2 teaspoon salt, stirring quickly and frequently (stir-frying) until pea pods are tender-crisp, about 2 minutes. Spoon pea pods onto plate; keep warm.
Line a 9-inch pie pan with your favorite pie crust. Separate the eggs. Combine carrots, well beaten egg yolks, sugar, nutmeg, cinnamon and milk. Add salt to the egg whites and whip until stiff. Fold the egg whites into the carrot mixture. Fill the pie crust. Bake in a hot oven (450°) for 15 minutes, then lower temperature to moderate (325°) for 30 minutes.
Set oven to 400°. Peel apples and dice. In a bowl, mix apples, 1/4 cup sugar and 1 teaspoon of cinnamon. Put in pie crust. In another bowl, mix 3/4 cup sugar, 3/4 cup flour and 1/3 stick margarine. This will be crumbly. Pour mixture on top of apples, then sprinkle 1 teaspoon of cinnamon over top. Cook about 45 minutes.
Combine all ingredients, except shrimp. Pour mixture over shrimp and broil and stir until done. Shrimp will change color when done. Serve with French bread, dip bread in the "gravy."
Brown ground beef, onion and green pepper. Drain. Add tomato sauce and sugar; simmer. Mix cream cheese, cottage cheese and sour cream and put aside. Boil noodles as directed.
Preheat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. In small bowl, combine flour, Nabisco 100% bran, baking powder and baking soda; set aside.
Heat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Stir all ingredients in a large bowl with a spoon until well blended. Pour batter evenly into pans. Bake for 35 to 40 minutes or until a toothpick comes out clean.
Heat oven to 400°. Grease rectangular baking pan or dish. Mix Bisquick, milk, eggs, parsley, sage, thyme, salt, poultry seasoning and pepper in dish with fork until batter is of uniform color (batter will be lumpy). Stir in remaining ingredients. Bake until golden brown and knife inserted in center comes out clean.
Make the vanilla wafers into fine crumbs. Add Karo syrup, cocoa, bourbon, rum or brandy and 1/2 cup powdered sugar; mix well. Add pecans. Shape into small balls and roll in remaining powdered sugar. Balls are better after they set for at least 1 day.
Cream together in order listed. Makes two loaves. Flour and grease pans. Bake at 350° for 50 to 60 minutes.
Line a lightly greased 9 x 13 inch pan with chiles. Cover with grated cheeses. In a separate bowl, mix flour and milk. Add eggs and salt. Mix well. Pour over cheese. Bake at 350° for 40 to 45 minutes. This can be refrigerated overnight and baked in the morning or cooked and reheated the next day.
Combine seasoning in small bowl. Melt butter in 1-quart saucepan on medium heat. Add onions, peppers, green onion, garlic, Tabasco, Worcestershire and seasoning mix. Saute about 6 minutes, stirring and scraping bottom of pan. Continue stirring 2 minutes more. Cool to room temperature.
Preheat oven to 400°. Dip chicken into eggs and then into bread crumbs, coating the chicken thoroughly. In a medium skillet, heat oil. Cook chicken in oil until done and well browned on both sides.
Mix flour, sugar and salt well. Make a well in dry mixture and add eggs, butter and baking powder. Mix together. Batter will be very stiff.
Pour orange juice, water and rind over dates. Cream butter and sugar. Add egg and beat well. Add flour, baking powder, soda, salt and nuts alternately with flour. Pour into 5 3/4 x 3 1/4-inch foil pans. Makes 3 pans. Bake in 350° oven.
Bake chicken, seasoned to taste. Add chopped onions, garlic and bell pepper. Add peas, mushrooms and potatoes. Roast until tender 1 hour at 400°.
Roll 8 macaroons into crumbs and put in a spring-form pan. Layer slightly softened chocolate ice cream on top. Drizzle chocolate syrup on ice cream. Repeat with 8 macaroons, kona ice cream and chocolate syrup. Top with peanuts and Heath bars. Place in freezer until ready to use.
Dissolve Jell-O in hot water. Add cold water. Wait until Jell-O starts to thicken. Add drained oranges.
Carefully slice off top of French bread. Hollow out the bottom portion. Save the top. In saucepan, melt margarine on low heat and stir in celery, onion, garlic, salt and pepper. Simmer until vegetables are tender. Add crawfish and black olives. Add mayonnaise and dry mustard. Mix well and let slightly cool. Gently add cheese.
Heat Ro-Tel, cream of mushroom, cream of chicken and Velveeta until cheese is melted.
Melt margarine, shortening, cocoa and water. Bring to a boil and pour over flour and sugar. Add eggs, buttermilk, vanilla, soda and cinnamon; mix well (batter will be thin).	 Bake in 400° oven in an 11 x 14-inch pan for 25 minutes.
Mix flour and sugar. Add soda and salt. Blend in butter and vanilla. Add beaten eggs and Ricotta cheese. Mix well. Drop batter from spoon to greased cookie sheet. Bake 12 minutes at 350°.
Mix cake mix according to directions. Pour half the batter into greased oblong cake pan. Bake 15 minutes at 350°.
Preheat oven to 350°. Drain grated zucchini and set aside.
Sift together the flour, sugar, cocoa, soda and salt into a 10-inch glass baking dish. Add the salad oil, vinegar and vanilla. Next, pour the cold water over mixture. Mix with cake turner or fork. Do not beat.
Cook and stir onion in batter until tender. Cut bread into 1/2 inch cubes or about 3 1/2 cups. Add bread cubes and cook and stir until golden brown. Cool. Mix eggs, milk, parsley and salt in large bowl. Add onion bread mixture. Let stand until bread is thoroughly moistened or 10 minutes. Stir in enough flour to make a soft dough. Dough will be lightly sticky. Heat water to boiling in Dutch oven. Shape mixture into 1 1/2 inch balls. For easy working dip hands in cold water from time to time. Carefully place dumplings in boiling water. Simmer uncovered until dumplings rise to surface 2 to 4 minutes. Stir occasionally to prevent sticking. Simmer uncovered 5 to 9 minutes. Remove dumplings with slotted spoon.
Combine 1/2 cup sugar, butter or oleo, milk, baking powder and flour. Stir until well mixed. Combine fruit and rest of sugar and pour over first mixture that has been put in dish. Bake 1 hour at 350°.
Mix flour with	the sugar, then add the vinegar. Bake in a rich crust.
Place all ingredients in a blender in order listed. Blend for 1 minute. Pour in greased 9-inch pie pan. Bake for 30 minutes at 400°.
Add sugar and corn syrup in a large saucepan. Bring to a boil. Remove from heat. Add peanut butter to mixture and let melt. Pour corn flakes into mixture. Mix with a large spoon until well coated. Pour mixture into a 9 x 13-inch pan. Let cool and cut into squares.
Stir broccoli into hot rice. Saute onion in oleo. Add to rice mixture. Make sauce of cheese, milk and soup. Stir in rice mixture; mix well. Place in buttered baking dish. Bake 35 to 40 minutes at 350°.
Grind or put through blender the onions and garlic. Add to meat. Add spices; add 2 quarts water. Cook and simmer for 1 hour. Add 2 quarts water; add 4 tablespoons shortening. Return to boil. Stir in meal gradually to avoid lumps. When mixture pulls away from sides of pot, cool and roll into tamales. Can be frozen.
Drain juice from pineapple and keep. Combine in a bowl pineapple, cheese and peanuts. Put pineapple juice in a saucepan and bring to a boil. Add 1 to 2 tablespoons sugar. Dissolve cornstarch in 1/2 cup water; pour into boiling juice, stirring constantly. Pour over pineapple mixture. Chill and serve.
Mix together 5 tbsp flour, 2 tsp paprika, and salt. Drag chicken thighs through mixture. Brown chicken in a large skillet with olive oil. Remove chicken and add carrots and onions to drippings. Saute for 10 minutes. Add chicken broth and remaining paprika. Stir well and return chicken thighs. Simmer for 1 hour. Cook Kluski noodles according to package instructions. Drain well and set aside. Blend together sour cream, remaining flour and parsley. To serve, place chicken thighs on a platter. Combine the vegetable mixture, sour cream mixture and Kluski noodles. Heat thoroughly. Spoon over chicken and serve immediately.
Mix in an electric skillet. Bring to boil, then put on simmer, stirring occasionally.
Combine all ingredients except bacon. Chill. Garnish with bacon and additional nuts just before serving.
Cut chicken into pieces. Cover with water and add 1 teaspoon salt. Cover and simmer until tender. Remove meat from bones. Sift flour with baking powder and 1/2 teaspoon salt; cut in shortening. Add milk and mix. Turn out on lightly floured board and knead for 2 or 3 minutes. Roll to 1/8-inch thickness and cut into 1 x 4-inch strips. Add chicken broth to pan to make 4 cups. Bring to a boil and add dumplings. Cover and simmer for 20 minutes. Add chicken and heat.
Soften gelatin with cold water. Add boiling water, lemon juice and pineapple juice. Mix well. Add sugar and drained pineapple. Mix well and chill until set. Whip 2 packages Dream Whip (follow directions on package) and fold into gelatin mixture. Start pinching mixture into small pieces and cover bottom of pan. Pinch cake and cover mixture. Alternate cake and gelatin mixture. Whip the other 2 packages Dream Whip and spread over top. Now cover with coconut. Cover pan and chill overnight.
Bring first 4 ingredients to a boil and boil hard for 8 minutes, stirring constantly. Cool completely.
Cook syrup until it gets thick. Pour over popcorn, stir until popcorn is covered. Roll into balls.
In bowl, mix well, soup, sugar, oil, vinegar, mustard and Worcestershire sauce. Then add onions and peppers. Pour over cooked carrots. Cover and refrigerate overnight. Serve cold or at room temperature. Good for picnic or buffet.
Mix rice with soups and water. Pour in large baking dish. Melt margarine. After salting chicken pieces; dip in margarine and place on top of rice mixture. Pour remaining butter on top of chicken. Bake at 250° for 3 hours. Great for Sunday dinner!
In a heavy saucepan, combine sugar, salt, cinnamon and milk, stirring constantly. Cook over medium heat until sugar dissolves, then boil, (10 minutes), without stirring, until the syrup forms a soft ball in cold water (234° to 240°). Remove the pan from the heat, and add the nuts and vanilla. Spread the candy out on wax paper. Let cool before cutting.
In skillet, cook bacon until crisp. With slotted spoon, remove bacon. Add tomatoes, green onion, basil, salt and pepper to drippings. Cook just until hot. Add bacon; set aside. Keep warm. Prepare spaghetti according to package directions. Drain. Combine hot spaghetti, tomato mixture and Parmesan cheese. Toss to mix. Serve immediately. Makes 6 to 8 servings.
Cream sugar with Crisco, adding sugar a little at a time. Add eggs, one at a time, mixing after each. Fold in flour until mixed thoroughly. Put in greased and floured tube pan and bake 1 hour at 350°.
Mix sugar, margarine and syrup; add eggs at room temperature. Add vanilla and vinegar; mix and add pecans. Put in unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 300° and bake for 40 minutes.
Soften cheese with milk or cream; add olives or pimiento and salt. Fill the rounded sides of celery with mixture. Serve cold with green salad or fruit salad.
In a large bowl, lightly beat egg with a fork. Add cream, crumbs, salt and pepper. Stir and let stand until crumbs are moistened. Add beef, potatoes and onion. Mix well with a wooden spoon or your hands (mixture will be soft). Cover and refrigerate for 1 1/2 hours or until well chilled. With moistened hands, form mixture into 3/4-inch balls. Place on lightly greased 15 1/2 x 10 1/2 x 1-inch jelly roll pans. Bake immediately or cover and refrigerate up to 24 hours. Bake in a preheated 400° oven for 18 to 20 minutes or until browned and cooked through. Drain meatballs on paper towels if necessary. Serve on a warming tray or thread meatballs onto wooden picks with pickled onions, pineapple chunks, marinated mushrooms or cherry tomatoes. Makes about 96 meatballs.
Mix all ingredient together in bake ware dish. Bake in oven at 375 degrees for 30 to 40 minutes or until firm. Eat while hot.
Cut part of cheese into 20 to 24 (1/2-inch) cubes. Shred remaining cheese and set aside. In a large bowl, with fork, mix well all remaining ingredients, except salad oil and spaghetti sauce. Shape some of the mixture around each cheese cube to make 1 1/2-inch meatballs. In 12-inch skillet, over medium-high heat, in hot salad oil, cook meatballs until all sides are brown. Spoon drippings from pan. Add spaghetti sauce. Reduce heat to low. Cover and simmer 10 minutes. Sprinkle meatballs with reserved shredded cheese. Serves 4 to 5.
Mix champagne and soda in a punch bowl. Add scoops of sherbet. Serve.
Cream together Crisco, sugar, milk and vanilla. Beat until creamy. Add egg. Beat until blended. Add dry ingredients on low speed. Stir in chocolate chips and nuts, if desired. Drop by teaspoonfuls. Bake in 375° oven for 8 to 10 minutes for soft chewy cookies and 11 to 13 minutes for crisp cookies.
Boil for 8 minutes the first 3 ingredients. Drain. Saute both pepper and onions in one tablespoon margarine. Combine stuffing and other margarine. Reserve 1/3 cup of mixture.
Blend liquids and then mix in boned chicken and 3/4 can chow mein noodles. Sprinkle remaining noodles on top and bake for 40 minutes.
Combine sugar, flour and milk in top of double boiler. Cook until thickened over water. Add yolks. Cook 3 minutes. Remove from heat; stir in peanut butter and vanilla. Cool. Pour into baked pie shell. Top with topping.
Butter bottom of 13 x 9 x 2-inch cake pan. Place 8 slices of bread (crust removed) in bottom of pan. Layer broccoli over bread. Spread shredded Cheddar cheese over broccoli. Top with 8 slices of crustless bread. Mix eggs and milk together. Pour over casserole. Chill 8 hours. Preheat oven to 350°. Cook 1 hour.
Melt chips and peanut butter over low heat. When mixture is smooth, remove from heat and stir in cereal. When cereal is well coated, press into a 13 x 9-inch foil-lined pan. Cool in refrigerator about 1 hour. Store leftovers in refrigerator.
Stir in enough flour so they can be dropped on cookie sheet. Bake at 350° for 12 to 15 minutes.
Grease 13 x 9-inch pan. Put in 1 can cherry pie filling, then pineapple. Mix together 1 yellow cake mix, 1 stick margarine and 1 cup chopped nutmeats. Sprinkle dry ingredients over fruit and bake at 350° for 1 hour. Serve with whipped cream.
Bring the water and beef stock to a boil in a large saucepan; add the tomatoes, onion, carrot, salt, celery, garlic, bay leaf and pepper. Cover and simmer for 20 minutes.
Slice, and boil potatoes until tender. Drain. In a large mixing bowl, whip potatoes and all other ingredients, except Cheddar cheese, until smooth. Pour into 9 x 13-inch baking dish. Refrigerate overnight or up to 2 weeks. When ready to fix, bake at 350° for 20 minutes. Add shredded Cheddar cheese and bake 10 more minutes.
Dice onion and pepper. Brown in skillet with small amount of grease. Drain and set aside. In same skillet, brown beef; drain. Cook spaghetti in separate pan and drain. Mix all ingredients together. Add catsup, salt and cup of water. Cook slowly until it cooks down.
Empty beans in casserole dish. Dilute soup with milk and season with next 6 ingredients. Pour this over beans and bake for 30 minutes at 350°. Just before serving, put a layer of cheese on top. Next add onions on top of cheese and return to oven to melt cheese.
Combine all ingredients (undrained) in a large pot; cover. Bring to a boil, then reduce to simmer and cook for a minimum of 45 minutes, stirring often.
Combine first 6 ingredients and set aside. Can be made the day ahead. Blend the next 6 ingredients in a food processor the day ahead. Place approximately 2 tablespoons of filling into each shell. Place in a microwave-safe baking dish, cover with sauce, sprinkle with Parmesan cheese. Microwave on High until heated through, 2 to 4 minutes. Makes 8 servings.
Combine meat, onion, sugar and chili sauce; saute in butter until meat changes color. Add tomatoes and beans and simmer for 15 minutes. Place meat mixture in a greased 1 1/2-quart casserole dish. Spread cornbread batter on top of meat mixture. Bake at 425° for 25 minutes, or until brown.
Beat eggs until light; add the sugar gradually. Blend these ingredients until they are very light. Add dates and broken nuts. Sift before measuring 1 scant cup of bread flour. Resift with baking powder and salt. (If spices are desired, add cloves and cinnamon.) Add sifted ingredients to the egg mixture with vanilla. Beat batter until it is well blended. Pour into 9 x 13-inch pan lined with buttered paper. Bake at 325° about 25 minutes.	Cool; cut into bars. Roll in confectioners sugar. Makes 42 (2 1/2 x 1-inch) bars.
Brown meats; drain. Add cheese; stir until melted. Add all other seasonings. Spread on rye slices. Place on cookie sheet; broil until bubbly and light brown.
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape by rounded tablespoonfuls into balls. Place in ungreased 8 x 8 x 2-inch baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with foil and bake 45 minutes. Uncover and bake 45 minutes longer. Makes 4 to 6 servings.
Sprinkle the Tang over the fruit. Add the instant pudding mix to the pineapple juice. When thickened, pour over fruit. Let stand overnight in refrigerator.
Cook cauliflower and peas; drain. Combine cauliflower, peas, cheese and sour cream. Pour into buttered casserole. Cover with crackers; dot with butter. Bake for 30 to 40 minutes at 350°.
Mix the French dressing, onion soup mix, cranberries. Brush chicken with the mixture. Pour remaining mixture over the chicken. Bake at 325° for 1 1/2 to 2 hours, uncovered. Add mandarin orange segments the last 1/2 hour. Serve with sweet potatoes, apple or rice, molded salad or green salad.
Mix Crisco and margarine. Add sugar. Cream until smooth. Add eggs, one at a time, and beat well. Add flour and milk. Beat well. Add flavoring and coconut. Pour into large tube pan and cook at 325° for 1 1/2 hours.
My recipe is for "The Best of Life." Begin by adding one "new heart." It works best if this is done before age 12. Into the new heart blend in a daily chapter of God's word. Stir frequently with prayer. Pour a full cup of the Holy Spirit into the life each day, two cups if you like a smoother texture. Add a large measure of God's love and a handful of grace until is smooth. Allow to rise gently and serve yourself, family and world, a slice of the best of life! Try this, it's joy unspeakable and full of glory.
Drain crab well. Combine all ingredients and chill for several hours. Serve with cocktail pumpernickel bread.
While the jello and water mixed together is still warm, add the sour cream and mix thoroughly. Add the remaining ingredients and refrigerate.
Saute onions in butter until soft, along with bay leaves and celery seed. Stir in peas, barley and lima beans. Add water and bring to a boil. Cook for 1 1/2 hours on low heat or until beans are tender. Add salt, pepper, vegetables and herbs. Turn heat down as low as possible and simmer for 30 to 45 minutes. Makes 8 to 9 cups.
Preheat oven to 400 degrees and line a 12 (1/3-cup) muffin cups with paper liners.
Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to 3 greased 9 inch pie plates; press mixture onto the bottom and up the sides to form a crust.	Set aside. In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer uncovered for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with cheeses. You can bake all three pies, or cover the ones that you don't use and freeze them for up to one month. Bake at 350° for 35-40 minutes or until heated through.
Saute garlic in small amount of oil. Add chiles, cheese soup, mushroom soup and George Washington broth. Set on low and simmer. Grate chicken slices and cheese together. Mix well. Roll small amounts inside tortillas that are tender after heating in hot oil. Place in long Pyrex dish. Cover with sauce. Top with two strips of sour cream and sprinkle with olives. Bake for 25 minutes at 350°.
Combine flour, garlic and paprika. Dip chicken cutlet in dry mixture. Dip chicken cutlet in egg with lemon juice. Brown in margarine (not oil) in a frying pan. When brown, add 3/4 cup boiling water, bouillon cubes and 2 tablespoons lemon juice. Cover and simmer for 20 minutes.
Dissolve red hots in boiling water. Add gelatin and stir until dissolved. Cool and add applesauce. Pour half of mixture into mold and cool in refrigerator, until congealed. Whip cheese, cream and mayonnaise together until well blended. Spread over gelatin in mold. Chill until very firm. Add remaining gelatin mixture which has been held at room temperature so it would not congeal. Serves 6.
Melt sugar and water in 9 x 13-inch pan. Mix first 3 ingredients; cut shortening into it. Add milk and mix well. Roll out on floured surface. Cover with blackberries and carefully roll up and cut in 1-inch pieces. Place in hot sugar water and bake at 375° for 35 to 45 minutes or until done.
Mix and cool the first 4 ingredients. Add milk and 2 beaten egg yolks. Mix well and fold in 2 stiffly beaten egg whites. Bake in 400° oven for 30 to 40 minutes.