HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put water, salt and butter in pot; let come to boil. Turn heat low. Pour flour in pot. Mix until mixture leaves side of pot. Remove from heat. Add 1 egg at a time. Flour will break into pieces. Keep beating until mixture comes to a ball. Cook pudding and cool. Take 1 teaspoon flour and small bowl of water to wet fingers. Shape and put on cookie sheet. Bake until golden brown at 350°. After cool, use a catsup squeezer to fill shells. Put pudding at end of shell. Sprinkle powdered sugar on cream puffs and chocolate icing for eclairs.
Combine coconut, brown sugar, chopped nuts, butter and milk in a large bowl. Spread topping over cooled cake. Broil 6 inches from heat 2 to 3 minutes or until bubbly and golden. Cool completely.
Brown beef in a large skillet with oil. Remove. Lightly brown onion, celery, carrots and garlic. Add oregano, cumin, bay leaves, flour, tomato paste and chili powder. Cook about 2 minutes. Add beef and stock. Bring to boil. Reduce heat to a simmer and add red pepper and salt to taste. Cook until beef is tender.
Combine dry ingredients in large bowl. In another bowl, beat eggs with remaining ingredients. Stir the egg mixture into dry ingredients. Place batter in lightly oiled bread pan. Bake at 350° for 50 to 60 minutes or until done.
Mix all ingredients. Bake at 350° for 30 minutes, then add marshmallows on top and broil until brown.
Separate paper towels; stack together. Cut paper towels in half; then cut to fit container. Place large pieces in container. Make a mixture of water, baby bath and baby oil. Pour over paper towels. Let set for a few minutes and drain off extra. Place extra pieces in smaller container and add mixture. Containers need to be airtight.
Mix dry ingredients together. Add water, oil and vinegar; mix well. Add vanilla. Bake at 350° for 35 to 45 minutes in a greased 9 x 13-inch pan. This cake only needs powdered sugar on top.
Take sausage meat out of skin and break up. Brown with onion. Drain fat. Add green pepper, pizza sauce and mushrooms. Simmer about an hour. When almost done, cook the noodles. Grease a glass dish (8 x 11 1/2-inch or 9 x 13-inch). Line bottom with noodles, then half the meat mixture, then half the cheese. Repeat layers. Bake until cheese is melted good, about 30 to 35 minutes in a 375° oven.
Wash and dry spinach. Combine spinach, eggs, onion, bacon, and sprouts. Set aside.
Cook equal parts of broccoli and cauliflower to half done. Salt to taste. Toast 4 slices of bread and melt 1/2 stick of butter; crumble toast and add to butter for topping.
Mix ingredients and pour into a Pyrex pie plate. Bake at 350° for 25 or so minutes. Easy, good and quick.
Mix all ingredients. Shape into balls and brown in oil. Remove meatballs and drain on paper towels. Pour 1 jar spaghetti sauce in pan. Add meatballs; simmer 20 to 25 minutes.
Saute chicken livers in 1 tablespoon butter. Dice and set aside. Melt 1/2 cup butter; stir in onion, celery and pepper. Saute until tender. Combine oysters, livers, parsley, rice, salt, pepper and Tabasco sauce in a 3-quart casserole dish. Cover and bake 30 minutes at 375°.
Cream butter and sugar together until fluffy. Add next 4 ingredients. Line pie pan with pastry and sprinkle with pecans. Bake in very hot oven (450°) 10 minutes; reduce temperature to moderate (350°) and bake 35 minutes longer or until knife inserted in center comes out clean. Makes 1 (8-inch) pie.
Cream butter; add sugar. Add vanilla and flour. Stir potato chips in by hand. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 12 to 15 minutes or until light golden. When cool, sift powdered sugar on all sides of cookie. Yield: 8 dozen.
Put all into large bowl. Beat until smooth. (Batter will be thin.) Grease and flour 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Brown hamburger meat and onion in skillet. Stir in chili beans. In large salad bowl, tear lettuce. Add tomatoes and Doritos. Stir in hamburger mixture. Pour dressing over; sprinkle cheese on top. Serves 12.
Cook 2 1/2 cups sugar and Karo in pan until forms ball or crackles. Beat egg whites and 1/2 cup sugar. Keep beating as you add the syrup mixture. May add nuts and cherries. Spoon out on wax paper.
Soften gelatin in water. Heat tomato soup and cheese and add gelatin. Stir until dissolved. Add mayonnaise and stir until well blended. Add vegetables. Pour into mold. Chill. Unmold and serve with cold meats. Yields 8 to 10 servings.
Cut two cans of biscuits into fourths. Then roll in cinnamon and sugar and place in tube pan. Bring to a boil 1/2 cup margarine and 1 cup brown sugar and pour half over biscuits in pan. Cut remaining two cans of biscuits and roll in cinnamon and sugar. Place in pan. Pour rest of margarine and brown sugar over biscuits. Raisins, nuts and apples are optional. Bake at 350° for 40 to 45 minutes.
Cook squash until tender. Mash and add salt and pepper. Add margarine, bouillon cube, onion, egg and sour cream. Pour into lightly greased one-quart casserole. Combine bread crumbs, shredded cheese and dash of paprika. Sprinkle over top and bake at 350° for 30 minutes.
Place all ingredients except whipped cream in blender. Mix at high speed until smooth. Pour into glass; top with whipped cream.
In large bowl with an electric mixer, beat the cream cheese and the butter until the mixture is light and creamy. Add the sugar, a little at a time, beating, and beat the mixture until it is combined well. Add the vanilla and the eggs, one at a time, beating well after each addition. In a bowl, stir together the flour and mace; stir the mixture into the cream cheese mixture and stir in the hazelnuts. Pour batter into buttered and floured 10 x 4 1/2-inch tube pan with a removable bottom or a Bundt pan. Bake cake in the middle of a preheated 300° oven for 1 hour and 45 minutes or until tester comes out clean. Cool. Sift confectioners sugar over cake.
Cook, stirring occasionally, for about 20 to 25 minutes until a small amount dropped into cold water forms a firm mass. Remove from heat. Add and blend in margarine and vanilla.
Add cornstarch to 2 c. boiling water. Then add jello to the water. Cut and slice strawberries. Then arrange them in the bottom of the crust. Pour mixture into the crust. Chill 2 hours.
Blend shortening, margarine and sugar until creamy. Blend egg yolks into mixture; add baking soda to buttermilk. Stir buttermilk and flour into mixture alternating into egg mixture. Beat egg whites until stiff, then add vanilla and fold into cake mixture, then fold in coconut (optional).
Mix cream cheese, cottage cheese and Mozzarella cheese. Squeeze spinach dry and add eggs. Add spinach mixture to cheese and mix. Place portion of mixture onto cooked lasagna noodles and roll up. Line roll-ups in Pyrex baking pan. Cover with sauce. Sprinkle 1 small package shredded Mozzarella cheese on top. Bake at 350° for 30 minutes.
Season ground meat with salt, pepper, onions and garlic powder. Brown and drain. Prepare mashed potatoes. Mix drained ground meat and mashed potatoes. Spoon in dish. Cover top with cheese. Bake at 350° until cheese is melted, about 15 to 20 minutes.
In Dutch oven, cook onion and garlic in oil until tender. Add the undrained tomatoes and seasonings. Cover and simmer 10 minutes. Discard bay leaf. Remove and set aside 2 cups of the sauce mixture. Slice the eggplant in half lengthwise, then crosswise into 1/2-inch slices. Arrange half of eggplant, zucchini and pepper over sauce in pan. Sprinkle with salt and pepper. Cover with 1 cup reserved sauce. Arrange remaining vegetables atop; sprinkle with more salt and pepper. Pour over remaining sauce. Cover; simmer 20 minutes. Uncover; simmer 15 minutes. Serve hot or cold. Nice with rice. Serves 8 to 10.
In a large skillet, brown bacon until almost crisp. Drain off excess fat. Add onion and cook until tender, but not brown. Add chicken broth and water; bring to a boil. Stir in orzo and parsley; return to a boil. Reduce heat and simmer, covered, 15 minutes or until orzo is tender and most of liquid is absorbed. Serves 4.
In heavy 3-quart saucepan, put first 4 ingredients and saute for 3 minutes. Add broth and bring to a boil; add rice and cook 10 minutes. Add beans, ham, hot sauce, bay leaf and garlic. Cover and simmer for 15 to 25 minutes or until rice is done.
Pour the one cup of boiling water over half of the dates and add the soda. Let this mixture stand while you mix the next batch of ingredients. Sift (mix) flour, sugar and baking powder. Mix into the date, soda and water mixture and add beaten egg, butter and 1/2 cup of nuts. Blend well and spread mixture in a greased 10 x 15 x 1-inch pan. Bake at 350° for 30 minutes. Spread over the top a sauce made by mixing the remaining 1/2 pound dates, 1/2 cup nuts and the 2/3 cup of boiling water. The sauce should be mixed while the cake is baking. The topping will remain moist and keep the cake moist. Serve slices with whipped cream.
Combine garlic and sugar; mash together. Squeeze juice into garlic-sugar and add 1/2 cup water and chili paste. Stir in fish sauce a little at a time to taste. If too salty, add water and sugar. If too fishy, add more lemon or lime juice. Serve in individual bowls.
Preheat oil in skillet. Add meat and brown at 325°. Remove meat. Add onion and peppers; cook until tender. Dissolve cornstarch in water; add soy sauce, sugar, garlic, salt and pepper to taste. Pour into skillet with vegies, stirring until sauce is thickened. Add meat and bean sprouts. Cook 7 minutes. Serve over rice or fine egg noodles.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Put all ingredients in a large bowl; mix with electric mixer or by hand. After thorough mixing, spread batter in prepared pan. Bake for 60 to 65 minutes, or until wooden toothpick inserted in center comes out clean. Remove pan from oven; place on wire rack to cool for 10 minutes. Remove loaf from pan; cool completely on wire rack. Tightly wrapped in aluminum foil, loaf keeps well in refrigerator or freezer. Makes 1 loaf.
About 1 hour before serving, peel and cook carrots 20 minutes or until carrots are tender. Drain carrots. Stir in mint jelly, butter and mint, chopped. Cook over medium heat until jelly and butter melt. Serve hot.
In a skillet, cook the garlic and onions in the butter over moderately low heat, stirring for 10 minutes, or until the onions are softened. Add the bacon and the mushrooms; cook the mixture over moderate heat, stirring, for 3 minutes. In a bowl, toss the Cheddar with the cornstarch; add the mixture to the stock, a little at a time, over low heat, stirring. Stir the mixture until it is smooth. Stir in the Worcestershire sauce, half and half, broccoli, carrots, onion mixture and salt and pepper to taste. Heat the chowder over moderately low heat until it is hot, but do not boil. Makes about 7 cups, serving 6.
Boil water. Add Crisco, flour and salt; stir vigorously using fork, until a paste. Cool thoroughly. To paste, add 1 egg at a time. Stir with fork vigorously until smooth. Drop by teaspoon onto a Crisco greased cookie sheet. Bake in a 450° oven for 10 or 12 minutes, until golden brown on top. Wait until cold. Cut off tops and fill with your favorite (cold) pudding. Put back tops. Sprinkle with powdered sugar.
In a large saucepan combine first 3 ingredients. Cook and stir over high heat until mixture comes to a boil. Reduce heat and simmer, uncovered, for 25 minutes. Remove from heat. Skim off foam if necessary.
Mix dry ingredients together. Combine oil and water and add to dry ingredients; mix together. Handle as little as possible. Press into two pie pans with fork. Prick with fork.
Place beans and liquid in blender and puree. Put in bowl; add all ingredients except 3/4 cup wheat germ. Roll into 1 1/2-inch balls. Add enough wheat germ so balls will hold together. Bake at 400° for about 15 minutes (place on cookie sheet). Serve in heated pita bread (2 or 3 balls) with lettuce, tomato, alfalfa sprouts and tahini dressing. Makes 20 to 24 balls.
Beat together well: powdered and white sugars and margarine. Add rest of ingredients, one at a time, beating well after each addition. Drop by teaspoonful on cookie sheet. Bake at 350° for 9 minutes.
Take flat cookie sheet or jelly roll pan and cover with foil. Spread saltine crackers on pan to entirely cover pan. In saucepan, melt and boil butter and sugar for 3 minutes. Pour over crackers and bake at 350° for 7 minutes. Remove from oven and sprinkle chocolate chips over entire pan. It will have a glossy look. Let cool and then break into pieces. This is a delicious treat for kids and kids at heart.
Put onions, green peppers and beef bouillon mixed with water in crock-pot. Add meat. Add enough water to cover meat. Cook all day. Meat just falls apart. Fill hoagie roll with meat, onion and green pepper. Tastes great with Mozzarella cheese sprinkled on top. Pour au jus sauce in a bowl to dip.
Combine first 5 ingredients. Make well in center. Combine remaining ingredients; add to dry ingredients, stirring. Pour into greased loaf pans (9 x 5 x 3-inch). Bake at 350° for 1 hour.
Stir water into flour and salt. Place on a floured board and knead the dough a few times. Wrap the dough in plastic wrap. Let it stand for five minutes. Heat an oven to 350° or an electric frying pan to medium hot. Pinch off small balls of dough and flatten them with your hands. Bake in an oven for ten minutes or in an ungreased frypan on both sides until lightly browned.
In large bowl, combine oleo, nuts and vanilla; set chocolate chips aside. In large pan, cook sugar and Carnation milk. Boil 6 minutes. Stir so it won't stick. Remove from heat and pour over ingredients in the bowl. Pour in buttered 9 x 13-inch pan. Refrigerate 2 hours.
Drain pickles and slice across like hamburger pickles, about 1-inch thick. Place in enamel dishpan or pot with ice for 1 hour. Remove and pat dry with paper towels. Into the crock, put a layer of pickles, then a layer composed of sugar, cloves and garlic. Continue until all ingredients are used. Pour vinegar over all. Cover and keep in a cool spot (any air conditioned area is fine) for a week. After that pickles may be bottled or left in crock indefinitely. I store them in gallon jar that the pickles came in. These are delicious.
Saute meat and onion in butter until brown. Mix soup and sour cream in a separate bowl, add to meat mixture. Simmer until the meat is tender. Add mushrooms the last 5 minutes. Cook noodles according to directions. Serve sauce over noodles. Serves 4. Cooking time: 45 minutes.
Mix all together and bake in pan 1 hour at 350°. This recipe can be doubled and is good.
Cook vegetables according to directions. Drain and chop into bite size pieces; set aside. Melt cheese, milk and margarine in a double boiler until smooth. Add crushed crackers to the cheese mixture. Mix cheese sauce and vegetables together. Salt and pepper to taste. Spread into a greased casserole and top with Parmesan cheese. Bake covered at 350° for 30 to 45 minutes.
Brown the ground beef and onion; drain. Add cooked noodles and other ingredients. Put layer of meat mixture in casserole dish; cover with 1/2 the cheese. Add another layer of meat mixture and top with remaining cheese. Bake at 350° for 15 to 20 minutes or until the cheese is melted.
Butter both sides of bread. Layer in pan. Add Swiss cheese, ham and Cheddar cheese. Add second layer of bread. Mix eggs, milk, mustard and salt. Pour over sandwiches. Refrigerate overnight. Bake 1 hour at 350° in 9 x 13-inch pan.
Boil eggplant and chicken and take chicken off bones after cooked. Brown ground meat. In pot put 2 tablespoons of oil; brown onion, bell peppers, celery and boiled eggplant. Add boiled chicken and cooked ground meat. Add 1 cup of liquid; cook until all liquid is gone. Salt and pepper to taste. Turn off heat and cook rice. Stir all ingredients together until well mixed.
Bring jello and sugar to a boil. Add pineapple. Cool. Cream milk and cream cheese. Add Dream Whip. Add to pineapple mixture. Refrigerate.
Mix all ingredients in a large bowl. Add mayonnaise, salt and garlic salt to taste.
Grind tomatoes. Put in colander and let drain overnight. Chop and add cabbage, all peppers and onions. Boil together vinegar, celery seed, sugar and mustard seed. Add the chopped vegetables and boil 15 minutes. Put in jars and seal while hot. Makes 12 pints.
Heat oven to 425°. Rinse peas. Heat peas, chicken, soup, sour cream, 1/2 cup milk, salt and pepper just to boiling point in 3-quart saucepan, stirring frequently. Reduce heat; keep warm while preparing biscuits.
Grease and flour an 8 x 1 1/2-inch round pan. Heat oven to 375°. Mix flour, sugar, salt and shortening until crumbly. Reserve 1/4 cup of this mixture. To remaining crumbs, add baking powder, baking soda, cinnamon and nutmeg. Mix well. Add milk and eggs. Mix well. Pour into prepared pan. Top with reserved crumbs. Bake at 375° for 25 minutes.
Mix cake as directed on box. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 32 to 35 minutes. Mix sweetened condensed milk and cream of coconut. Pour over warm cake after pricking cake with fork. Let soak into cake. Refrigerate. Spread Cool Whip over top; sprinkle with coconut.
Grease and flour pan. Mix the ingredients (except cheese). Pour 1/2 of mixture into pan. Then add the cheese. Pour remaining mixture on top of cheese. bake at 400 degrees for 30 to 40 minutes.
Pour melted shortening over sugar. Add eggs; sift dry ingredients and mix well. Add chocolate chips and vanilla. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes or when toothpick comes out clean.
Do not drain cans. Place all ingredients in a 9 x 13-inch casserole dish. Brown beef. Cook bacon and break into small pieces. Mix thoroughly. Do not cover. Bake at 350° for one hour.
Mix the first 4 ingredients; cook until it begins to thicken. Add the juice and grated rind of 2 lemons. Beat egg yolks and add some of the hot mixture. Return it to the double boiler and cook until thickened. Add the butter and cool. Pour the filling in baked shells; cover with beaten egg whites. Add 2 tablespoons sugar per egg white. Bake about 15 minutes in 325° oven. Recipe can be doubled.
Preheat oven at 325°. Cut onions, celery and pepper coarsely, cook beef in 1 tablespoon of butter until brown and transfer to casserole. Cook vegetables until limp, in remaining butter, stir in mushroom soup and water, salt and pepper and mix with beef. Cover and bake 30 minutes. After 30 minutes, remove cover and sprinkle with noodles and bake 10 minutes longer, cut back on onions, if you need to. Serves 4.
With sharp knife, cut off corn from cob. Put in frying pan with grease and sugar. Allow it to stew until the liquid stews out and the corn begins to fry. As it starts to brown, stir so it won't stick to the pan. Do not overcook. It must be moist. Remove to serving dish and place slices of side pork on top. Serve hot.
Cook macaroni as directed on side panel. Rinse with cold water. Drain and chill. Mix mayonnaise with lemon juice, salt and pepper.
Mix all ingredients in a bowl with an electric mixer. Pour mixture into a graham cracker pie shell.
Cream butter and sugar until fluffy. Add sour cream, vanilla, extract, salt, cinnamon and eggs. Beat 2 minutes. Add raisins. Mix remaining dry ingredients well. Drop by teaspoon onto greased cookie sheet. Bake for 12 minutes at 350°.
Mix drained cans of fruit together, then add rest of ingredients. Stir until thoroughly mixed. Chill.
Melt butter in saucepan over moderate heat. Stir in onion, green pepper and strained mushrooms. Cook until onion is soft (about 5 minutes), stirring occasionally. Remove from heat; blend in flour, salt and pepper. Return to heat; stir in milk gradually, continuing to cook until thickened, stirring constantly. Stir in cheese, lemon juice, mustard and Worcestershire sauce until cheese melts. Break lobster and crab meat and add, with shrimp, to sauce. Heat mixture to boiling point.
Cream potatoes with sugar, margarine and milk. Add vanilla and raisins. Place pineapple rings on baking sheet. Drop potato mix by spoonfuls on rings. Top each ring with marshmallow. Bake at 325° until golden brown.
Fry hamburger add onion and peppers. Add rest of ingredients, except spaghetti. Mix the spaghetti with the spaghetti sauce. Bake at 300 degree for 45-60 minutes.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly, but well. Sift flour, spices, soda and baking powder. Add to zucchini mixture and blend well. Add nuts. Pour batter into 2 (8 x 4-inch) greased and floured pans. Bake at 325° for 1 hour or until done.
Put steak in roasting pan. Fill with water until just covering steak. Mix soup in with water. Chop onion up and add it and all other ingredients to the water. Cover. Bake in oven at 275° for about 4 hours. Check occasionally after 2 1/2 to 3 hours to make sure the water is still there. If the water gets too low, add a little. Also check the steak with a fork and when it falls apart easily, it's done. The water and soup mixture makes the gravy.
Combine all ingredients. Put into well-greased pan. Bake at 350° for 20 to 30 minutes. Cool, then cut into squares.
Mix flour, butter, pecans, 8 tablespoons sugar and vanilla. Refrigerate 30 minutes. Roll into 1-inch balls; then roll in confectioners sugar. Bake at 375° for 10 to 12 minutes.
Mix first 6 ingredients until batter is smooth. Fold in chocolate chips. Bake in a greased and floured Bundt pan or angel food cake pan for 60 minutes at 350°. Do not overbake.
Put all in the blender over the crushed ice and blend one minute. Makes one serving. This drink can be made without the rum, if desired, and is just as good. Do not blend too long, as the ice will melt.
Bring 6 cups water to a boil in a 3-quart Dutch oven; add broccoli and onion. Reduce heat and simmer, uncovered, 10 minutes. Add cheese and seasonings, stirring until cheese melts. Stir in milk, half and half and butter; cook over low heat until thoroughly heated. Combine flour and cold water, stirring until smooth. Gradually add to broccoli mixture, stirring constantly. Cook over medium heat until thickened, stirring occasionally. Yield: 2 1/2 quarts.
Combine all ingredients. Cook, stirring constantly, until the mixture forms a ball (about 3 minutes). Drop on wax paper and knead out lumps. Store in airtight container.
Add juices and 7-Up together in your favorite punch bowl. Do not add water. Stir in berries. Add 2 cups ice. Garnish with silk poinsettias to float.
Preheat oven to 400. Blend first 5 ingredients. Fold in remaining ingredients leaving some chunks of artichoke hearts. Spread in 9X13 deep dish casserole pan. Top with parmesan cheese. Bake 15 to 20 minutes or until golden brown and bubbly. Serve with Tostitos, crackers, or crusty bread.
Layer salad beginning with lettuce, adding in order: celery, onions, water chestnuts, chicken and English peas. Mix sugar and mayonnaise for top layer or sprinkle with Parmesan cheese. Can refrigerate overnight. Add bacon bits and sliced eggs before serving.
Parboil carrots. Mix juice and brown sugar. Pour over carrots. Cook in a 325° oven for 20 minutes.
Mix sugar and pineapple. Bake cake mix and cool completely. Cool about 15 minutes. Using a fork, poke holes in cake. Pour mixture over cake. Mix pudding; spread over pineapple. When cool, spread with Cool Whip.
Mix butter, peanut butter and powdered sugar; chill for 1 hour. Roll in balls. Melt chocolate chips and paraffin. Dip balls into chocolate and dip with toothpicks. Let cool to set.
Saute onions and margarine in skillet for 15 to 20 minutes over medium heat. Place 1/2 onions in 13 x 9 x 2-inch baking dish. Top with 1/2 crackers and 1/2 cheese. Repeat with remaining ingredients. Bake, uncovered, in 325° oven for 30 minutes. Serves 8 to 10.
Peel and slice carrots about 1/8-inch slices. Cook in salted water until tender for about 15 minutes. Drain; let cool. Place half in bowl. Separate onion slices into rings. Arrange on top of carrots. Place green pepper slices on top of onions. Place remainder of carrots on top. Mix tomato bisque, vinegar and all other ingredients until smooth. Pour over carrot mixture and let stand overnight.
Mix ingredients in order listed. Pour into unbaked pie shell. Bake at 325° until firm. If you desire, you may add coconut.