HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour a loaf pan. Put uncracked eggs in a bowl and pour hot tap water over them. Let stand several minutes to warm eggs gently. Crumble 5 of the bay leaves as finely as possible; combine them with the milk in a saucepan, bringing slowly to a simmer, stirring once or twice. Remove from the heat and set aside. Combine the flour, baking powder and salt; sift together on a piece of waxed paper or in a bowl. Beat butter until smooth and creamy. Continue beating as you add sugar; beat until blended. Crack warm eggs into batter and beat about 2 minutes until very fluffy. Sprinkle on half of the flour and beat until smooth. Strain bay leaves out of the milk and add milk to batter. Mix well. Add remaining flour; beat until smooth. Spread evenly into loaf pan. Place remaining two bay leaves on top of cake. Bake 40 to 50 minutes. Cool completely on a rack.
Sift together the flour, sugar and baking soda. Combine all ingredients. Grease and flour a 9 x 13-inch glass pan or your choice (Bundt pan or spring-form pan can be used). (I sometimes use Pam to spray cooking pan before flouring.) Bake at 350° for 40 minutes.
Add salt to cabbage; let stand 1 hour and then squeeze out juice. In a saucepan combine remaining ingredients. Mix and bring to a boil. Remove from heat and cool. Pour over cabbage mixture and add 1 teaspoon celery seed and 1 teaspoon mustard seed. Freeze in containers.
Melt margarine and cocoa in pan. Mix sugar, eggs, vanilla, flour and pecans. Add cocoa mixture to this and mix well. Pour into greased 13 x 9-inch pan. Bake 30 minutes at 350°. When done, spread marshmallow cream on while warm. Cool and frost.
Sift together the flour, soda and salt. Set aside. Cream the shortening and sugar until light and fluffy. Beat in the peanut butter, egg and milk. Add dry ingredients. Place dough on lightly floured waxed paper. Roll in a 15 x 8-inch rectangle. Chill. Melt chocolate. Cool slightly and spread over dough. Roll like jelly roll. Chill 20 to 30 minutes. Slice cookies 1/4-inch thick. Place on ungreased cookie sheet. Bake in moderate oven at 375° for 8 to 10 minutes. Makes about 4 dozen.
Combine egg nog, brown sugar, coffee and cinnamon; beat. Stir in liqueur and chill. Beat cream with confectioners sugar and vanilla until stiff. Pour egg nog into punch bowl. Top with whipped cream and cinnamon. Refrigerate leftovers.
Mix the sour cream, soda and vanilla separately, then add rest of the ingredients. These can be cut out or dropped onto pans by teaspoonfuls. Do not overbake.
Mix water and honey thoroughly. Add cantaloupe and blend. Put into freezer tray and freeze.
Cream the cream cheese, mayonnaise, wine and seasonings. Pick over crabmeat. Fold by hand into mayonnaise mixture. Heat in double boiler. Serve hot with crackers and toasted party rye bread. Serves 30.
In small saucepan, melt butter and saute garlic. In 8-inch square baking dish, add all remaining ingredients. Add butter and garlic and mix well. Sprinkle with grated cheese and bake in 325° oven for 1/2 hour. Serve as a spread on crackers.
Cream butter and sugar. Add egg yolks and vanilla. Beat with electric mixer. Add flour, soda, salt, spices, sour milk and nuts. Drop 1 teaspoonful onto cookie sheet. Bake at 350° for about 10 minutes.
Combine all ingredients and marinate for 24 hours. Cook for 20 minutes on grill or in oven at 375° for 1/2 hour. Serves 6.
Mix all ingredients together and store in Tupperware. For each cup, use 2 teaspoons to 1 cup hot water.
Brown ground chuck with salt and pepper, brown sugar and onion. Add tomato soup. Cook noodles and drain. Add cream of chicken soup. Layer ground chuck mixture with noodle mixture in a casserole dish. Put processed cheese between the layers. Bake at 350° for 1/2 hour.
Place stew meat in bottom of casserole dish. Put bouillon cubes on meat at each end of casserole, then place a layer of potatoes, layer of carrots, layer of onions, then peas. Put cream of celery soup in a separate bowl; stir in Kitchen Bouquet, until the color of soup is dark brown, then pour over top of casserole. Do not mix this in until an hour before it's done. Cover and bake 3 1/2 hours at 350°.
Saute oil, garlic and onions for 5 minutes. Mix onion and garlic with all sauce ingredients and simmer for 1 hour.
Peel and chop onions. Saute in butter until soft. Add tomatoes, peeled and sliced. Add sliced zucchini on top of onions in a casserole. Bake at 375° for about 25 minutes. Combine herbs, oil, garlic, salt and pepper. Pour over tomatoes and zucchini. Bake at 375° for 20 minutes.
Peel and cut eggplants lengthwise into 4 pieces, then each quarter in 3 cm long pieces. Soak the eggplant pieces in well salted water for 1/2 hour. Squeeze them and fry them in a frying pan where the butter and some oil have been heated. Remove them from the frying pan and put aside. In the same frying pan, partially cook the meat for 3 to 4 minutes; put all in a saucepan where the kebab will be cooked.
Cream butter, sugar and vanilla. Add eggs, one at a time, beating after each. Mix dry ingredients. Add to creamed mixture. Stir in nuts.
Mix all ingredients in large bowl. Grease 2-quart casserole dish. Add mixture.
Mix 2 cups water with Jell-O and unflavored gelatin (one cold, one hot). Refrigerate while preparing other ingredients. Mix together and chill until jelled.
Blend oil and sugars. Mix well. Add egg and vanilla. Again, mix well. Into sifter, pour flour, salt and soda. Sift and mix into oil/sugar mixture. Stir. Add nuts and chocolate chips. Drop onto cookie sheet by spoonful. Place at least 1-inch apart. Bake at 350°. Makes approximately 5 dozen cookies.
Butter pan. Mix together sugar and syrup in saucepan, stirring constantly, bring to boil. Remove from heat and pour into bowl for use of mixer. Add peanut butter and mix gently using low speed. Add cereal; mix lightly until cereal is completely coated. Pour into pan. Cool and cut into 2-inch squares.
Several different types of rolls can be made from this one basic sweet dough recipe, simply by varying the final steps of preparation.
Beat butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts to milk. Add baking powder to flour. Alternately add liquid and dry ingredients to batter; stir in walnuts. Pour batter into a greased and floured tube or flute pan. Bake at 325° for about 1 hour and 10 minutes, or until cake tests done.
Beat eggs in a bowl (add water if needed; don't make too watery). Put eggplant in egg mixture, then in bread crumbs. Fry in pan on medium (on top of the stove) or at 350° in electric frypan. Set aside and make sauce.
Preheat oven to 375°. Cook sugar and syrup to 228°. Beat eggs well. Add melted butter to syrup. Add hot syrup slowly to beaten eggs. Add vanilla and nuts. Bake about 25 minutes or until crust is golden brown.
Dilute the mixture to your own consistency. Blend or mix until smoothly mixed together. Dip can be used with many dipables: vegetables, potato chips and other chips, same as sour cream on baked potatoes.
Place chicken in a glass bowl; coat with marinade. Let stand for 3 hours. Place beef in a separate container. Let stand for one hour. Preheat grill; brush grid with oil. Place dark meat over direct heat; cover and cook with vents open for 15 minutes. Add white meat; cover and cook 5 minutes. Place sausages on grill; continue to cook for 10 minutes. Place beef on skewers and continue to cook for 15 minutes. Serves 4 to 6.
In a 3 quart saucepan over medium heat in 2 inches of water, heat carrots and 1/2 teaspoon salt to boiling. Reduce heat to low, cover and simmer 15 minutes or until tender-crisp; drain. Add butter, curry, cashews, sugar and sherry. Stir and cook for a few minutes until piping hot and all ingredients are well mixed. (Leftovers may be blended with milk or cream to make a delicious cream of carrot soup.)
Preheat oven to 350°. Crumble bread into small pieces; toast until golden, about 35 minutes. Put in a large bowl or place packaged corn bread into a large bowl. Remove sausage from casing. Add sausage and brown over medium heat. Add apple juice; simmer, stirring constantly, until liquid evaporates. Remove sausage to bowl. Set aside. Add oil to skillet. Add onion and celery. Saute until translucent. This is about 8 minutes. Add to bowl. Stir in pears, parsley, thyme, poultry seasoning, salt and pepper. Stir in enough chicken stock to moisten stuffing to your taste. After stuffing turkey breast, bake remaining stuffing in foil covered baking dish about 30 minutes. Remove foil. Continue baking until top turns golden brown, about 15 minutes more.
Mix all ingredients, except Ritz crackers. Top with buttered Ritz cracker crumbs. Bake at 350° for 30 minutes.
Combine. Pour over the meatballs. Bake 1 hour at 425°.
Line bottom of buttered 9 x 13-inch pan with croutons. Sprinkle with ham and cheese. Beat eggs, milk and spices together in bowl. Pour over meat and cheese. Refrigerate for several hours. Bake at 350° for 35 minutes.
Bake cornbread according to package directions. Cool and crumble. Mix in all other ingredients and serve.
Combine flakes and juice or milk. Let set 5 minutes. Sift dry ingredients together. Add oil and egg to flakes mixture, then dry ingredients and chopped apple. Bake 20 to 25 minutes at 350°.
Mix all ingredients together. Will vary greatly with brand of chilies. If melted, then reheated later, more cream will be needed, about 1/4 cup more. Melt in top of double boiler. Use as dip for vegetables or crackers.
Thaw frozen bread dough in 8 x 12-inch dish; spread to fit dish. Spread pizza sauce over dough. Brown sausage; drain and spread over dough and sauce. Saute onion, green pepper and mushrooms in leftover grease until transparent; spoon mixture over dough. Spread cheese, pepperoni and chopped black olives on top. Bake in oven at 375° for 45 minutes. Place cookie sheet under 8 x 12-inch pan so pizza won't run over in oven.
Mix cream cheese and ketchup well. Add rest of ingredients. This is especially good with raw cauliflower and broccoli.
Unroll crescent rolls and press on bottom of a 9 x 13-inch pan (glass or metal). Crumble browned sausage and sprinkle over roll layer. Sprinkle Mozzarella cheese over sausage layer. (May be covered and refrigerated at this point for later use.) Combine eggs and milk and add salt and pepper to taste. Pour egg mixture over cheese. Bake at 425° (400° for glass) for 15 to 20 minutes or until eggs are well set. Serves 12.
Preheat oven to 375 degrees. Grease a 10 x 15 inch baking sheet. Empty the entire contents of the pizza mix (crust mix, sauce and cheese) into a large mixing bowl. Add the sausage, mixing well. This will be sticky. Shape into balls about 1 inch in diameter. Roll the balls in crushed chips. Place on baking sheet and bake for 15 to 20 minutes. Serve warm or at room temperature. Yield: about 2 doz.
Heat oven to 450°. Place the zucchini, squash, peppers, asparagus and onion in a large roasting pan. Toss with olive oil, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender. This has 15 grams carbohydrates.
Wash and drain both dill and cucumbers well. Sterilize jars and drain. Pack cucumbers and dill in jars. If you like, use garlic and hot pepper. Put the jars of cucumbers in the oven and have them hot to handle before filling jars with vinegar mixture. Bring water, vinegar and salt to a good hard boil and keep boiling while filling jars and cucumbers. Seal at once. This makes 7 or 8 quarts of pickles.
Completely dissolve gelatin in boiling water or juice. Pour into a 9 x 13-inch pan. Chill until firm, about 3 hours. To unmold, dip pan in water (warm) for about 15 seconds. (I usually do not do this. I just cut into squares and remove with spatula.)
Prepare all ingredients and toss all together. Marinate all night. Serves 10 to 12 persons and enjoy.
Beat egg whites, water, baking powder and salt until frothy. Add sugar gradually until meringue stands in peaks. Stir in vanilla.
Boil chicken; reserve broth. Remove chicken and chop. Skim fat from broth, reserving 2 cups broth. Melt margarine; add onion and next 4 ingredients. Cook 10 minutes. Add 1/2 cup flour; stir until smooth. Add reserved broth and half and half. Cook over medium heat until thickened. Stir in chicken, pepper and thyme. Pour into 11 x 7 x 1 1/2-inch baking dish.
Cook ground beef and onion until brown. Drain. Add soups and milk. Place Tater Tots in 2-quart casserole. Pour beef mixture over top. Bake uncovered in a 325° to 350° oven for about 1 hour.
Preheat skillet, uncovered, at 325°. Add ground pork, celery and onions, stir gently and fry until browned, about 5 minutes. Remove excess grease. Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine. Cover with vent closed, reduce heat to simmer and cook for 20 minutes.
Preheat oven to 350°. Allow potatoes to partially thaw. In a large mixing bowl, combine potatoes with remaining ingredients; mix well, then spread in lightly buttered 13 x 9 x 2-inch baking dish. Bake 90 minutes. Serve hot.
Combine first 6 ingredients and form into 1 or 2 loaves. Make a paste of the mustard, brown sugar, flour and vinegar and spread on top of loaf. Place pineapple on top. Bake for 1 1/2 hours at 350°.
Stir 1 package noodle seasoning into raw meat; set aside. Precook vegetables 5 minutes. Drain and stir in 1 package of seasoning. Cook all packages of noodles in 6 cups boiling water for 3 minutes. Drain and stir in last package of seasoning; set aside. Heat 3 tablespoons of oil in skillet. Brown meat quickly (approximately 5 minutes). Stir in vegetables and noodles. Ready to eat!
Dice the bacon and put into pan to brown. Add onion, celery and pepper; fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add potatoes, tomatoes and seasoning. Cover and simmer for 30 minutes. Finally, add the milk. Heat to the boiling point and serve with a little chopped parsley.
Place fruit in greased pan. If fruit is very juicy, mix cornstarch. Cream shortening and sugar. Mix in egg. Add flour and milk alternately. Pour over fruit in pan. Bake in a 375° oven about 30 minutes. Serve warm with cream or whipped cream.
Crush cookies. Put 1/2 in bottom of pan (11 x 13-inch).
Beat first 4 ingredients on low 1 minute. Add Cool Whip. Fold in. Pour into graham cracker crust. Refrigerate. Easy and good.
Melt margarine in pan. Sprinkle graham cracker crumbs over to form crust. Sprinkle coconut over graham cracker crust. Sprinkle chocolate morsels over coconut. Sprinkle chopped nuts over chocolate. Pour can of milk over mixture and let set. Bake in oven at 350° until brown. Let cool before cutting into squares.
Combine first 8 ingredients and form into 40 bite size balls, using a rounded teaspoon for each. Brown meatballs lightly in 1 tablespoon vegetable oil. Cover and cook over low heat for 5 minutes. Drain excess fat. Combine chili sauce and grape jelly. Pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened, basting occasionally.
Combine first seven ingredients in 13 x 9-inch pan. Mix well. Arrange chicken pieces skin side up. Drizzle with melted margarine. Sprinkle with salt and poultry seasoning. Bake, uncovered, at 375° for 1 hour or until chicken is tender.
Mix Dream Whip according to directions. Cream the cream cheese and sugar. Add Karo and pineapple. Put into pie crusts. Chill.
Layer ingredients as follows: lettuce, cauliflower, bacon, onion, celery, dressing and sprinkle Parmesan cheese on top. Toss and serve. Serves 12.
Mix cream cheese and sour cream in medium size bowl. Add remaining ingredients. Spread onto tortilla, then roll up and slice into bite size pieces.
Combine zucchini, sugar, lemon juice and crushed pineapple or juice. Cook 12 minutes. Add the apricot jello (after you take it off stove).
Cut meat into small pieces. Rinse and cut scallions from green onion. Combine all ingredients in a large bowl. Make into a round ball and refrigerate overnight. Serve with Ritz crackers.
Brown meat; remove excess fat. Add next 6 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles; drain. Layer noodles, sauce, noodles, cottage cheese, noodles, Mozzarella, noodles, sauce and top with Mozzarella. Sprinkle with parsley flakes. Repeat layers if needed. Bake at 350° for 25 minutes. Let stand 10 minutes before serving.
Mix eggs, oil, sugar and vanilla; slowly add flour, then nuts, zucchini, cinnamon, baking soda and baking powder. Bake in loaf pans (greased and floured) in 375° oven for 15 minutes, then in 350° oven for 50 minutes.
Beat the egg whites until they are stiff and fold in last to the pie mixture. Bake in unbaked pie shell, about 35 to 40 minutes.
Melt cheese and butter in double boiler. Add cocoa, powdered sugar and vanilla. If too stiff, add some evaporated milk. Add nuts. Pour into pan.
Crush pretzels. Add 2 teaspoons sugar. Melt butter in a 9 x 13-inch glass baking dish. Press pretzel mix into butter. Bake at 325° for 7 minutes. Cool.
Pour boiling water over coffee grounds. Add a dash of baking powder. Let stand 45 minutes, stirring often. Strain coffee through double cheesecloth or jelly bag. Add sugar and boil another 20	minutes. Let stand until completely cool. Add vanilla and Everclear. Bottle or	jar. Time of preparation: 2 hours.
Pour instant rice into 2-quart pan. Sprinkle 1/2 cheese over rice. Top with broccoli, then with chicken. Mix soup and water. Pour over ingredients in pan. Pour broth over this mixture and top with remaining cheese. Bake at 375° for 20 minutes.
Cream first 4 ingredients (sugar, shortening, egg and salt). Add potatoes. Sprinkle yeast into water and let stand 5 minutes. Add first mixture to yeast and water. Knead in flour until mixture is stiff enough to handle. Cover and let stand 2 hours. Knead again and roll into rolls. Let rise again. Bake at 450° until lightly brown.
Cook bacon until crisp; drain. Pour off half of the bacon fat; in remaining hot fat cook onion and green pepper until tender but not brown. Add remaining ingredients except bacon; cover and simmer 45 minutes. Serve with bacon crumbled on the top. Makes 6 to 8 servings.
Cut tomatoes into large chunks; put in kettle. Cook 15 to 30 minutes until tomatoes are soft, stirring constantly. Fill blender 3/4 full with cooked tomatoes. Cover blender. Blend at high speed until tomatoes are very juicy. Then into large bowl, press tomatoes through coarse sieve, discard seeds and skin. Return sieved tomatoes to same pot. Put in crushed garlic and add remaining food ingredients. Over high heat, heat tomato mixture to boiling. Reduce heat to medium. Cook, uncovered, 4 hours or until sauce reaches consistency, stirring occasionally. Put in processed jars. Process boiling water bath 10 minutes for pints, 15 minutes for quarts. Makes 10 pints or 5 quarts.
Mix thoroughly sugar, soda and salt. Cream mixture with butter; add egg and mix well. To this, add the water, vinegar and vanilla.
Cover bottom of round casserole dish with 2 or 3 Tbsp. enchilada sauce. Place a tortilla over the sauce. Spread on a thin layer of refried beans. Follow with a layer of grated cheese and a layer of green peppers. Add another tortilla and cover it with enchilada sauce. Add the hamburger, then the olives followed by the onion. Top with another tortilla. Cover tortilla with enchilada sauce, then top with grated cheese. Cover and bake at 350° for 25 minutes.
Mix in order; knead 20 times. Roll out. Cut and place in pan. Let rise 30 minutes. Bake at 350° for 12 to 15 minutes.
Brown meat and onion. Add 1 1/2 cups of the water. Cook until water is all gone, chopping meat with the spatula as it cooks. Add remaining ingredients. Heat thoroughly, then reduce heat and simmer 25 to 30 minutes, stirring frequently.
Cream butter, sugar and flour. Beat in eggs, one at a time. Mix in milk, flavoring, coconut and salt. Pour in two pie shells and bake at 300° for 40 minutes.
Preheat oven to 375°. Peel potatoes and grate into bowl. Grate cheese and add to potatoes. Beat in eggs, milk and seasoning. Pour into ovenproof dish. Bake for 40 minutes, until top is golden brown. Serve hot.
Peel, core, slice apples. Wash and slightly drain. Place in heavy saucepan. If apples seem dry, add 1 Tbsp. water; cover. Cook on moderately hot burner, stirring often. Stew until tender. Add sugar and butter. Cook over medium high heat until contents thicken. Pour into 1 1/2 qt. baking dish. Bake approx. 30 minutes at 350 degrees. Top with marshmallows; brown.
Stir together pineapple and pistachio pudding. Add marshmallows, Cool Whip and chopped nuts. Refrigerate until served.
Combine milk and cocoa in top of double boiler; blend, then add sweetener and salt. Heat to boiling point, then add vanilla. Pour this mixture over the cracker crumbs and mix; shape into two rolls. Roll in small amount of the graham cracker crumbs, reserved from original 3 cups or roll in flaked coconut. Chill two hours or overnight, then slice into 1/4-inch slices. Nuts and coconut can be added to fudge for variety.
Combine sugar and flour, then blend 3 well beaten egg yolks into dry ingredients. Cook until thick. Cook raisins and drain. Add raisins, pecans and sour cream to egg yolk mixture. Pour into baked pie shell. Top with whipped cream.
Slice potatoes, leaving skin on. Layer all ingredients in bowl. Pour 1 jar Mazelle or other Ranch dressing over all ingredients. Toss and refrigerate overnight.
In large saucepan, cook corn syrup and sugar over medium heat until mixture comes to a boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 13 x 9 x 2-inch pan. Melt chips until smooth. Spread over cereal mixture. Chill until firm.
Mix with cold water into a soft dough. Grease pan well. Pour mixture into the pan and bake at 425° until the crust is brown.
Heat water and margarine until margarine melts. Remove from heat and add flour. Stir with a wooden spoon. After cooling, add eggs, beating one in at a time. Spread in a 9 x 13-inch cake pan. Bake at 400° for 25-30 minutes. Cool. Mix together pudding, cream cheese and milk. Spread on crust and cover with Cool Whip.
Mix dressing and seasoning in a large bowl. Add remaining ingredients. Mix lightly. Refrigerate. Makes 6 servings.
In a bowl pour boiling water over shortening and cereals. In a separate bowl, mix together all other ingredients. Add the cereal mix and mix well. Fill muffin cups 1/2 full and bake at 400° for 15 minutes. Makes 12 dozen. Store unused batter in refrigerator. This batter can be kept in fridge for a week or more. It's fun to put some in a jar and take to a friend or a shut-in or someone recuperating from an illness. Be sure to put baking instructions on a tag or card.
Saute celery in butter. Mix with remaining ingredients except corn flakes and almonds. Place in greased casserole dish. Top with corn flakes and almonds. Bake at 350° for 30 to 45 minutes.
Melt oleo in a saucepan; stir in brown sugar, cinnamon and pie filling. Bring to a boil; remove from heat and stir in pecans. Serve warm over ice cream. Makes 6 to 8 servings.
Chop artichoke hearts and drain well on paper towel. Mix mayonnaise and cheese. Add chilies and artichoke hearts. Mix well.
Mix first 5 ingredients. Add canned milk. Pour into well-greased and floured pie dish. Bake at 350° for 30 to 35 minutes.
Brown 8 loin chops in a skillet, then place in a casserole. Season with salt and pepper. Top each with a slice of lemon and onion. Mix brown sugar and tomato sauce. Pour over chops.
Mix together hamburg, egg, bread crumbs, onion and salt. Roll into balls and brown. Mix other ingredients and add to meat balls. Cook over low heat for 20 minutes.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until blended. Add egg; blend. Combine flour, salt and baking soda. Add to cream mixture at low speed. Mix just until blended. Roll into 1 1/2-inch balls. Roll in sugar and depress top with spoon slightly. Place chocolate star in center. Press down slightly. Bake 7 minutes or until golden brown at 375°.
Cook rice and mix ingredients (except cheese) together and bake at 300° for 30 minutes. Add cheese to top and bake another 5 minutes.