HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat slowly; spoon off excess fat. Add next five ingredients. Simmer uncovered for 30 minutes, stirring occasionally. While meat is simmering in mixing bowl, mix eggs, cottage cheese, Parmesan cheese, parsley flakes and pepper. Cook noodles in large amount of salted boiling water until tender. Drain and rinse.
Beat eggs lightly; add the vinegar, sugar, mustard and salt. When well	mixed,	cook in a double boiler with the butter, stirring until thick like custard.	When cool, add the sweet cream. Add a dash of pepper for a vegetable salad; omit it for apple. This is especially good for potato salad.
Sift together dry ingredients. Cut 1/2 cup Crisco into flour. Add 1 cup water or milk all at once. It might take a little more liquid. Don't mix to mush. Roll out and cut with round cookie cutter. Bake at 450° for 12 to 15 minutes.
Soak the raisins in warm water. Cream together the butter, brown sugar and egg. Add vanilla, oats, flour, salt, baking soda and 1/4 cup water drained from raisins. Mix well and stir in drained raisins, coconut and nuts. Bake at 350° for 12 to 15 minutes.
Beat the egg, water and vinegar lightly. Sift the flour and salt. Mix shortening in flour until coarse. Add the water mixture, a small amount at a time. This makes a soft dough. It will keep in the refrigerator for two weeks or longer.
Combine jello with boiling water in large container. Stir until dissolved. Fold in all at once the berries with juice, drained pineapple, bananas and nuts. Turn half of mixture into a large bowl or casserole dish. Refrigerate until firm. Spread on layer of sour cream. Gently spoon on remainder of strawberry mixture. Refrigerate. Use 13 x 9 pan.
Preheat oven to 375°. Mix all ingredients. Drop by tablespoon onto ungreased sheet. Bake 15 minutes.
Lightly brown onion and celery in butter. Add flour and blend. Add stock; cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, seasonings and chicken. Heat thoroughly. Serve over hot rice with condiments of your choice. Serves 10.
In preparation, slice green onions in thin rings. Slice celery thin and dice. Wash cilantro and chop leaves and stems.
Spread crescent rolls in bottom of 10 x 7-inch casserole dish. Press to bottom and sides. Brown hamburger meat and drain off grease. Spoon in meat and chunky sauce into dish. Bake at 350° until sides of crescent rolls turn brown. Take out and top with mozzarella cheese.
Pour the cake batter into a 9 x 13-inch cake pan and bake. Top with the caramel topping while cake is hot. (Punch holes in cake and pour on caramel.) Chill cake. Before serving, ice with the Cool Whip. Crumble the crunched up Heath toffee bars over the Cool Whip. Mmm!
Preheat oven to 350°. In a 1 1/2-quart casserole dish (greased), combine pineapple, vanilla and sugar. Set aside. Combine cornstarch and water until smooth. Add beaten eggs and pineapple mixture; stir. Dot with butter and sprinkle with cinnamon. Bake 1 hour. Good with ham or holiday meals.
Mix together and heat until cheese is melted. Serve hot with rye crackers or party rye bread.
Mix well. Drop balls into powdered sugar and put on greased cookie sheet. Bake at 350° for 13 to 18 minutes.
Wash zucchini well. Cut off ends; do not pare. Cook whole in boiling water for about 5 to 7 minutes. Heat oven to 350°. Cut squash from shells. Chop into small pieces, then combine with bread crumbs and rest of ingredients, except butter and 1/4 cheese. Pile mixture into zucchini shells. Dot with butter; sprinkle with grated cheese. Arrange shells in large baking dish. Bake, uncovered, for 30 minutes, or until brown on top. Makes 4 servings. This dish can be frozen ahead of time and baked as needed.
Grate eggs and cheese; add salt, mustard, mayo and black pepper. Cut peppers in half lengthwise. Clean out and wash; stuff with mixture and serve.
In 12-inch skillet, melt margarine. Stir in onion, peppers and garlic. Cook about 2 minutes. Remove vegetables. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally, until chicken is lightly browned (7 to 9 minutes). Cook vermicelli according to package. Add vegetables, half and half, Mozzarella and Parmesan cheeses to chicken mixture; reduce heat to medium. Cook until cheese is melted (3 to 5 minutes). Add vermicelli; toss gently to coat. Makes 4 to 6 servings.
Combine first 6 ingredients. Put in 9 x 13-inch baking dish. Mix milk, flour and butter. Spread over top. Bake in 375° oven about 35 minutes or until golden brown. Serves 6.
Brown hamburger; slice the potatoes, onions and carrots to fill crock-pot 3/4 full. Mix in hamburger, peas and tomato soup. Cook all day.
Mix sherbet in bowl until smooth. Stir in 1/2 Cool Whip until blended. Put into crust. Sprinkle cookies over top. Press into bottom layer. Cover with remaining Cool Whip. Freeze 4 hours. When ready to serve, let stand 10 minutes.
Preheat oven to 325°. Combine and mix first 3 ingredients. Add melted chocolate, butter, milk and vanilla to first mixture. Spread into 8 x 8-inch buttered dish. Next, mix 1/2 cup sugar, cocoa and brown sugar. Sprinkle this over batter as layer 2. Pour the water over as layer 3, but don't mix. Bake 40 minutes.
Let the water, vinegar and sugar come to a boiling point. Put in the beans and boil 30 minutes. Pack beans in jars and pour in boiling liquid. Seal and put in cool dark place 30 minutes. Process for canning beans.
Grind pepper with fine blade of grinder. Mix peppers, sugar and vinegar. Bring to a brisk boil. Boil 3 minutes. Add pectin and boil 1 minute longer. Remove from heat and let set 5 minutes. Put into sterilized jars and seal. Jelly may be strained.
Mix and bake at 350° for 25 to 30 minutes in 8 x 8-inch pan. Double for large pan.
Cream shortening with sugar. Add egg and mix well. Sift flour with dry ingredients and add to shortening mixture along with cream to moisten. Fold in apples. Bake 35 to 40 minutes in a 7 1/2 x 11 1/2-inch pan in 350° oven. Serve with sauce.
Mix all together and pour into well-greased 9 x 12-inch pan. Bake at 325° for 20 to 30 minutes; cool. Spread with 1/2 gallon ice cream. Freeze at once.
Brown hamburger; drain. Put into a 9 x 13-inch pan. Add remaining ingredients, a layer at a time. Mix cornbread mix and pour on top. Bake at 425° until cornbread browns. Extra onion and peppers will improve this. Mexican cornbread is also good.
Sprinkle apple with lemon juice; combine with remaining ingredients. Add enough mayonnaise to moisten. Chill.
Mix and pour into casserole dish. Top with butter and crushed corn flakes. Bake at 350° for 1 hour and 15 minutes.
In a mixing bowl, combine light corn syrup, softened butter or margarine and peppermint extract. Add powdered sugar, about 1 cup at a time, stirring until well combined. Stir desired food coloring into mixture. (Or, divide mixture in half and stir a different food coloring into each portion.) Shape candy mixture into 1-inch balls. Place the balls 2 inches apart on a baking sheet lined with waxed paper. Gently flatten each ball with the tines of a fork (or bottom glass, dipped frequently in confectioners sugar). Let candy stand at room temperature about 3 hours or until dry. Store tightly covered in refrigerator. Makes about 56 patties.
Fry onion and oil in large saucepan. Add bacon. Add tomatoes, water, oregano, basil and ground black pepper. Bring to boil for 10 minutes, then allow to simmer. Add tomato paste and stock cubes, more or less according to taste.
Fill 7 quart jars with cucumbers. To each jar add 1 garlic bud, 1 hot pepper and 1 slice onion. Bring vinegar, water and salt to a boil. Pour over cucumbers in jars. Seal. Leave for 2 weeks before opening. Chill.
Flatten steak and score diamond shape with knife. In medium bowl, combine bread crumbs, celery, onion, 1 tablespoon melted butter or oleo, salt, thyme, 1/8 teaspoon pepper and 2 tablespoons water. Spread evenly on one side of steak, leaving 1-inch border. Roll steak from a long side; secure with toothpicks or string.
Fry onion in oil until brown. Add kidney beans and water. Add salt and pepper and tomato paste. Simmer 10 to 15 minutes. Add cut up spaghetti and simmer 20 minutes. Sprinkle with Parmesan cheese.
Cream butter and sugar with wooden spoon as little as possible. Add vanilla, soda, syrup and nuts and mix slightly. Put all of flour on a large board. Gradually knead in all of flour. Divide dough and roll in long strands. Pat down on a cookie sheet. Brush with egg white and sprinkle with nut mixture. Place in 350 degree oven and bake about 15 minutes. Watch so dough doesn't get too brown. Take out and cut diagonally. Put back in oven to lightly brown and crisp. Watch closely. Don't double.
Mix ingredients by hand until hand is clean. Chill until ready to use. Roll dough into balls; press into small tart pans. Bake at 350° for 10 to 15 minutes, or until golden brown. Let cool completely.
Wrap 1/3 slice of bacon around each water chestnut. Bake in 9 x 13 inch baking dish at 350° until bacon is crisp.
Beat eggs; add sugar. Stir well; add rest of ingredients except nuts and mix thoroughly. Pour into pie shell and sprinkle nuts on top. Makes 3 medium pies. Bake at 350° for 1 hour or until done.
Combine brown sugar, cinnamon and pecans. Set aside. Combine cake mix, oil, sugar, vanilla, eggs and sour cream. Beat 2 minutes. Pour half of the batter into greased and floured Bundt pan. Sprinkle brown sugar mixture over batter. Pour the other half of the batter on top. Bake at 325° for 50 to 60 minutes.
Cook hamburger and onions. Put 1/2 hamburger in baking dish and add can of sauerkraut, then rest of hamburger. Put on dry noodles. Combine mushroom soup, celery soup and 1/2 soup can of water. Pour over top of noodles. Bake 30 minutes at 350°. Cover with cheese and bake 15 minutes longer.
Add all ingredients together and pour into greased casserole dish. Top with bread crumbs. Bake at 350° until bubbly (approximately 20 minutes).
Cook pasta according to package directions. Clean all vegetables and place in large bowl. Mix cooled pasta and vegetables together. Top with your favorite Italian dressing, shredded Cheddar cheese and Parmesan cheese. Serves a large crowd. Keep refrigerated. Do not store longer than 24 hours. It becomes soggy.
Prepare the brownie mix and bake according to directions in a 13 x 9 x 2-inch pan. Prick the top of the warm brownies at 1-inch intervals using a fork. Drizzle the strong coffee over the top. Let the brownies cool. Crumble into pieces. Using the pudding mix and milk, prepare according to package directions, except do not chill.
Mix thoroughly the curry, mayonnaise and juice from artichokes. Bake chicken until tender and then cut up into bite size pieces. Cook rice according to the package directions; let cool. Cut artichoke hearts into pieces. Mix ingredients together and refrigerate overnight for maximum flavor.
Brown sausage and onion; drain, then crumble. Mix sauerkraut and 2 tablespoons of bread crumbs with sausage-onion mixture. Cream the cream cheese, mustard, garlic salt and pepper, then mix with sausage mixture. Chill at least 1 hour. Roll into balls. Roll in flour. Roll in mixture of 2 eggs and milk. Roll in bread crumbs. Deep fry. Yields 60.
Trim 3/4-inch from ends of ladyfingers; place ends on bottom of 9-inch spring-form pan. Stand remaining ladyfingers around side of pan with cut sides facing in. Reserve 2 strawberries for garnish. Mash remaining strawberries. Stir boiling water into gelatin in large bowl at least 2 minutes, until completely dissolved. Add ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 minutes or until mixture is very thick and will mound. Spoon into pan. Refrigerate 3 hours or until firm. Remove side of pan. Garnish with remaining strawberries. Makes 12 servings.
Grease and flour a jelly roll or 9 x 13-inch pan. Beat eggs. Add sugar. Add all but 2 tablespoons flour. Mix well. Add milk and butter that has been heated just to boiling. Add vanilla. Add baking powder which has been mixed with 2 tablespoons reserved flour. Pour into prepared pan. Bake jelly roll for 30 minutes, 9 x 13-inch for 40 minutes. Soften peanut butter in microwave and spread over cake. Refrigerate until peanut butter is firm. Melt chocolate chips and spread over cake. Cut into bars. Let set until firm.
Mix all ingredients and bake at 350° for 45 minutes in a floured pan.
Mix soda and buttermilk. Mix first seven ingredients together. Add soda, buttermilk and flour. Pour eggs over batter and stir. Bake at 350° approximately 30 minutes. Serve warm with Thank You brand raisin pie filling, cold with lemon pudding or just plain.
In a large bowl, mix with fork the flour, sugar and salt. add shortening and mix until crumbly. In small bowl, beat water, vinegar and egg. Add to flour mixture and stir until moistened. Divide into 4 to 5 portions. Shape each into flat circle. Wrap each in waxed paper. Chill at least 1/2 hour. Lightly flour both sides. Roll out on lightly floured surface. Makes 4 to 5 (9-inch) crusts. Dough may be kept in refrigerator up to 5 days.
Preheat oven to 350°. Cream together butter, one cup of the sugar, 2 eggs and vanilla. Sift flour, baking powder, soda and salt; add sifted dry ingredients alternately to creamed mixture with sour cream. In a small bowl, mix nuts, brown sugar, 1/4 cup white sugar and cinnamon. Grease tube pan. Alternate batter, then nut mixture, ending with nut mixture on top. Bake 45 minutes.
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to edge of pastry. Bake at 350° for 12 to 15 minutes or until meringue is golden. Cool. To prevent shrinking, carefully seal meringue to edge of pastry all the way around.
Butter a 9-inch square pan. Combine butter and sugar in a small heavy saucepan and cook over moderate heat, stirring constantly until thermometer reaches 310°. Quickly pour into greased pan. Cool. Melt 1/2 of the chocolate and spread over hard candy in dish. Sprinkle with 1/2 the chopped nuts. Cool until chocolate hardens. Turn onto waxed paper and spread remaining melted chocolate and nuts. Break into pieces. "Eat and get fat."
Combine first 6 ingredients. Spoon into pie crust. Cover with second crust and crimp edges to seal. Slit top crust and brush with slightly beaten egg. Bake for 40 minutes at 375°.
Cut each biscuit in 4 pieces. Mix sugar and cinnamon. Roll biscuit pieces in sugar and cinnamon mixture. Place in Bundt pan. Sprinkle nuts on top. Melt margarine and stir in brown sugar. Pour over biscuits and nuts. Bake at 350° for 30 minutes.
Mix in one bowl. Peel enough apples for one pie (9 or 10-inch). Pour batter mixture over the apples and mix to coat all the apples. Pat margarine over the apples before covering with crust. Bake 30 to 45 minutes at 375°. Pie is done when you put your ear to pie and hear it boiling. Be careful!!
Brown sausage, celery and onion. Drain well. Add catsup, soup and water and heat through. Add rice and simmer for 15 minutes.
Preheat oven to 350°. Cut with pastry blender the flour, margarine and 1/4 cup sugar. Press into an 8 x 8-inch pan and bake for 20 minutes.
Peel and slice potatoes, carrots, celery and onions. Brown ground beef. Place vegetables into crockpot, season with salt and pepper. Add beef on top, pour soup and water in together. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 8 to 10.
Cream shortening, sugar and pumpkin; add eggs, then dry ingredients. Bake at 375° for 10 minutes.
Coat a medium skillet with vegetable cooking spray. Place over medium heat until hot. Add mushrooms, green onions and garlic; saute until tender. Drain and set aside. Cook spinach according to package directions, omitting salt. Drain spinach well and set aside.
Fry bacon until crisp; drain and reserve 3 tablespoons drippings. Saute rice, onion and green pepper in drippings. Add bacon and remaining ingredients. Cover and simmer 45 minutes.
Chop scallions medium fine. Cut tomato into wedges. Break the lettuce into bite size pieces. Place about 1 tablespoon vegetable oil in wok and heat to almost smoking. Place eggs in a cup and scramble. Pour into oil and allow it to "flower up" before folding in to cook remaining egg. Add soup stock, soy sauce and seasoned salt (about 1/4 teaspoon). Bring to a boil and boil for 1 minute, breaking up "flowers" into bite size pieces. Add scallions, tomato and lettuce. Bring to a boil, boiling for 1 minute, then serve immediately. Makes 4 to 5 servings.
Stew figs. Preserved figs, well drained, may be substituted in which case add 1 teaspoonful lemon juice. Cool, drain, then cut the figs into 1/4-inch cubes. Measure, packing rather closely, 2 cupfuls of figs. Combine fig juice and sour milk. Sift before measuring sugar. Beat butter until soft. Add the sugar gradually. Blend these ingredients until they are very light and creamy. Beat eggs in one at a time.
Cream butter; add sugar gradually and cream. Add milk and vanilla to beaten eggs. Sift flour, salt and baking powder. Alternating, add dry ingredients with liquid to creamed sugar and butter. Roll about 1-inch thick; cut and sprinkle with sugar. Bake in moderate oven, 375° to 400°, for 8 minutes. Makes four dozen.
Melt margarine and blend in flour; add milk slowly and cook until thickened, stirring constantly. Add salt and pepper to taste. Add peas to sauce and heat. Heat oil and brown luncheon meat, allowing edges to curl to form cups. Put 2 cups together for each serving and fill with the hot creamed peas.
Drain juices from all of the canned fruit and place fruit into a bowl. Mix in 4 big tablespoons of sour cream and 1/2 cup of Cool Whip. Add sugar to your taste. Mix well and place in refrigerator for about 3 hours or until cold. Serve chilled in pretty glass dishes.
This recipe is made in three layers, however, all ingredients will be listed in each layer section rather than all at once.
Cook meat, onion, green pepper, garlic and mushrooms until meat is brown. Combine soup mix, oregano, Worcestershire sauce, Accent, lemon pepper, black pepper, Mrs. Dash and water. Then pour over meat and cook about 10 minutes. Drain meat and pour in the stewed tomatoes, tomato sauce, tomato paste, creamed corn, tomato soup and Ro-Tel. Cook approximately 10 minutes. Add chopped cheese until melted. Add sugar.
Beat eggs. Add sugar and oil. Alternately add buttermilk, flour, salt, nutmeg, cinnamon, baking powder and soda. Blend until mixed. Turn onto a floured board and knead until workable. Cut with doughnut cutter. Deep fry and cool. Shake in a bag with powdered sugar.
Mince roast beef; add bacon. Combine with 1 egg, onion, rice, milk, catsup and thyme; add salt and pepper to taste. Mix well.
Crumble crackers in bottom of casserole dish. Cut and place asparagus tips on top of crackers. Pour juice evenly over asparagus and crackers. Slice eggs and place on top of asparagus. Spread 1/2 of pimento on eggs. Spread mushroom soup over pimento, then spread other half of pimento with juice. Cover with grated cheese. Refrigerate overnight. Bake at 325° for 30 minutes.
In a saucepan combine sugar, white vinegar, water, green pepper, pimento and salt. Simmer 5 minutes. Combine cornstarch and cold water; add to hot mixture. Cook and stir until thickens and bubbles. Cool. Add paprika. Makes about 1 1/2 cups.
On one slice of bread, layer mashed pork and beans, sprinkle with onion and layer with 1 slice of American cheese. Cover with strip of bacon. Place under broiler until cheese melts.
Cook broccoli and drain well. Spread broccoli in buttered 9 x 12-inch pan. Spread chicken over broccoli. Blend soup and mayonnaise. Spread over chicken. Cover with cheese and bake, uncovered, in a 350° oven 25 to 30 minutes.
Heat oil in large pot. Add onion and garlic and cook until soft but not browned. Add flour and cook, stirring constantly, 1 to 2 minutes. Remove from heat; add broth slowly, stirring well, and return to heat. Add all the vegetables and other ingredients and simmer until vegetables are tender. Serve with croutons or browned slices of French bread topped with grated cheese.
Cut steak into thirds lengthwise, then into 1/8-inch strips crosswise. (If slightly frozen, it slices better.) Put into bowl. Add next 5 ingredients and marinate at least 15 minutes (longer if possible). Stir 2 or 3 times during marinade process.
Mix Prego with meat in pan. In a 9 x 13-inch baking pan, put enough lasagna noodles to cover bottom of pan, then spread a layer of ground chuck mix, then a layer of Cheddar cheese, then another layer of noodles and so on until your last or top layer will be the Mozzarella cheese. Bake at 350° for about 30 minutes until brown and warmed through.
Prick eggplant with fork in several places; place on paper plate or towel. Cook on High for 6 minutes until soft. Let cool in refrigerator for 30 minutes.
Sift together in large bowl, flour, baking powder, sugar and cream of tartar. Cut in margarine. Mix in milk only until ingredients are blended. Do not overmix. Form into a ball; pat out on floured surface to 3/4-inch thickness. Cut using a 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet. Bake at 475° for 10 minutes or until golden brown. Yields 10 biscuits.
In a large saucepan, over medium-high heat, bring all the ingredients to a boil. Reduce heat; simmer 20 minutes or until chicken and noodles are cooked. Makes 8 servings.
Combine orange juice, soy sauce and garlic powder in baking dish. Marinate chicken breasts 4 to 5 hours. Combine bread crumbs and sesame seed; bread both sides of chicken breasts and return to baking dish with marinade. Bake in a 350° oven for 45 minutes to 1 hour. Serve with marinade as sauce.
Pour boiling water over oats and let stand 20 minutes, then add butter and sugars; mix well. Add beaten eggs and vanilla. Sift dry ingredients together. Add and mix well. Bake in a 13 x 9-inch pan at 350° for 30 to 35 minutes.
Mix all ingredients together and put into a hollowed out loaf of bread. Use pieces from inside to dip in dip.
Sift together flour, sugar, salt and soda. Add pineapple with juice and eggs. Mix and pour in 9 x 13-inch pan. Mix remaining ingredients and pour over cake. Bake 35 minutes at 350°.
Cream shortening and sugar. Add eggs. Beat thoroughly. Add soda, salt and cream of tartar. Blend in. Gradually mix in flour.
Dissolve yeast in lukewarm water with 2 teaspoons sugar. Set aside. Beat the eggs and egg yolks in a mixer; add 1/2 cup sugar and beat again. Add softened margarine and shortening and mix well. Then add the yeast mixture, milk, lemon rind, salt and 4 cups of flour and beat well. Put in a larger bowl, add remaining flour a little at a time and knead in bowl until smooth, about 12 to 15 minutes. Dough may be a little thin. Pat top of dough with melted margarine, cover with towel and let rise in a warm place away from draft for about one hour or until doubled in size. Punch dough down and knead again in same bowl for about 2 or 3 minutes and let rise again until doubled in size.
Bring butter, eggs and milk to room temperature. Preheat oven to 325 degree. Grease a 9-by-5-by-3- inch loaf pan; set aside. With electric mixer, beat butter on medium speed until fluffy. Gradually add the 1 1/4 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating 1 minute after each, scraping bowl often. Add milk, lemon peel and juice, beat on low speed until blended. Gradually add flour to beaten mixture, beating at low speed just until smooth. Divide batter in half. Combine chocolate, boiling water, 1 tablespoon sugar and cinnamon; Stir into half the batter. In prepared pan, alternate spoonfuls of light and dark batters. Using a narrow spatula, stir gently through batter to marble. Bake about 1 hour and 10 minutes or until cake tests done. Cool 10 minutes on a wire rack. Remove from pan and cool completely. Sift powdered sugar over cake if desired.
Mix well together sugar, beet juice, flour and vinegar; put in saucepan. Bring to boil; boil about 5 to 10 minutes, then add beets, salt and butter. Bring back to boil about 3 to 5 minutes.
Mix all of the ingredients together. Pour into greased square casserole dish (10 x 10 x 2 1/2-inch).