HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Sift dry ingredients into mixing bowl. Combine milk with eggs and add to dry ingredients. Add shortening and stir until blended. Pour into breadstick pans and bake at 400° for 20 minutes.
Boil first 4 ingredients in a 9 x 12-inch flat pan. Mix remaining ingredients. Mix like cake and drop by spoonfuls in hot syrup. Bake.
In a large heavy skillet, fry bacon, sausage and chicken gizzards until lightly brown. With a slotted spoon, dip out of skillet, leaving the drippings. Place bacon, sausage and gizzards in a large kettle.
Mix dressing and margarine; place half in casserole dish. Combine chicken, soups and broth. Pour into dish. Put remaining dressing on top. Bake 1 1/2 hours at 350°.
Mix all ingredients thoroughly. Roll into small balls or rolls. Drop into deep fat and fry until golden brown.
Boil rabbit with salt. Cool and separate from bone. Fry meat in butter until brown. Add onions and carrots and simmer. Add soup and milk. Let simmer until meat is tender. Add curry powder to taste. My favorite (if you like rabbit).
Beat together eggs, butter and pineapple juice. Add flour, baking soda, baking powder and spices. Beat well. Stir in carrots. Spread half the batter evenly in an oiled and floured 9 x 13-inch baking pan.
Mix all soup in a 9 x 12-inch pan or casserole dish. Add water and rice. Mix well. Place chicken pieces skin side up in pan and bake 1 1/2 hours at 350°.
Mix all these together until it forms a pastry. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees for 15 minutes.
Mix all but cheese. Shape them into 6 balls. Cook 5 minutes on first side. Turn. Top with cheese. Cook until done.
Stir dry Jell-O into cottage cheese. Stir in Cool Whip. Add oranges and pineapple. Stir all well, then chill.
Heat oven to 350°. Drain canned salmon, saving liquid. Remove skin and bones. Mix salmon in large bowl with bread cubes. Make white sauce by blending butter or margarine with flour over medium heat. Add the 1 cup liquid and cook, stirring frequently, until thickened. Remove from heat and add beaten egg, onion and seasonings; blend well. Add the white sauce to the salmon and bread cubes; mix together well. Place in a greased loaf pan; bake uncovered for one (1) hour. Serves 4 to 6.
Place stew beef in baking dish. Add other ingredients in order given. Cover and bake in 300° oven for 3 hours. Don't peek! A good Sunday meal to cook while at church.
Blend together and add milk. Mix well and pour into unbaked pie shells. Bake at 350° for 50 to 60 minutes. Makes 3 large or 4 small pies.
Combine all ingredients in blender container. Cover; blend at medium-low speed until smooth. Pour into serving glasses. Makes 4 servings.
Cream together the butter and sugar. Blend in egg. Sift together the flour, baking powder and salt and add to mixture. Add vanilla. Roll into 1-inch balls. Place on ungreased cookie sheet; flatten with bottom of a small glass dipped in sugar. Bake at 375° for 8 to 10 minutes. Makes about 2 1/2 dozen cookies.
Allow cream cheese to soften. Add powdered sugar. Whip cream, then add to mixture. Add vanilla. Pour into pie shell. Spoon pie filling on top and chill.
Spread pie filling over bottom of a 13 x 9-inch pan. Spread undrained pineapple over pie filling. Crumble cake mix over pineapple. Pour melted butter over cake mix. Place chopped nuts on butter. Bake at 350° for 45 minutes. Top with Cool Whip when serving.
Bring water and oleo to boil. Add to all dry ingredients. Add eggs and buttermilk. Mix well and pour into floured Pyrex dish and cook at 350° for about 30 minutes. Take out of oven and put marshmallows on top. Put back in oven until puffy. Add pecans and ice while hot.
Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients. Chill 1 hour. Roll into balls. Dip in sugar. Bake on greased cookie sheet. Bake at 375° for 8 minutes.
Thaw potatoes enough to break apart into bite size chunks, but not until mushy. Mix together sour cream, soup, cheese, margarine and onions, then add potatoes. Mix and put into a 13 x 9-inch casserole and bake at 350° for 45 to 60 minutes.
Preheat oven to 300°. Grease a 13 x 9 x 2-inch baking pan. Combine eggs, sugar and oil. Blend well. Stir in apples, nuts, cinnamon and vanilla. Bake 1 hour and 10 minutes.
Freeze red Hawaiian Punch for two hours. Add the can of frozen juice. Float orange and lemon slices on top.
Mix cucumbers, onion and salt in large bowl. Let stand 2 hours; drain. Pack in freezer containers (or butter bowls) leaving 1-inch space at top. Mix oil, vinegar, sugar and dill. Pour into each container to cover. Seal and freeze. Makes 2 quarts.
Mix together the flour, salt and shortening until it's like coarse meal. In a small bowl, beat the egg, vinegar and water. Add this to the flour mixture; mix together into form of a ball. Divide into 5 little balls, enough to make 5 shells. Can be refrigerated for a week or more if placed in plastic bag and sealed.
Saute oleo and onion. Mix sour cream, onion, butter, cheese, soup, salt and pepper. Add hash browns and pour into 9 x 13-inch pan. Sprinkle bread crumbs on top. Bake at 350° for 1 hour.
Preheat oven to 400°. In medium bowl, slightly beat egg by hand. Add sugar, sour cream, flour, vanilla and salt and mix. Stir in apples (peeled and sliced). Pour in pie shell; bake for 30 minutes.
In large bowl, combine ketchup, salt, pepper, red pepper, eggs and bread crumbs. Add ground beef. Line a 9 x 5-inch loaf pan with foil. Press in the beef mixture. Bake at 400° for 35 to 45 minutes, or until done.
Preheat oven to 375°. Saute the onions in the butter. Put in bottom of unbaked pie shell. Mix the eggs, salt, paprika and milk. Pour over onions and bake 25 to 30 minutes.
Brown beef or turkey. Drain. In saucepan combine all ingredients, except tortilla chips and cheese. Simmer at least 30 minutes. Serve in bowls and sprinkle with cheese on top. Serve with chips.
Pour beans into bowl and add onion and cover with Caesar salad dressing. Let set at least 2 hours. Drain and put on lettuce leaf.
Save 1 cup of chicken broth. Mix all ingredients. Layer corn tortillas, torn in pieces, chicken mixture and grated cheese. Layer once again. Bake at 350° for about 45 minutes.
Combine 2 teaspoons butter, flour, salt and pepper in saucepan. Place on heat. Add sour cream gradually. Cook until thickened. Fold in beans. Pour into greased casserole dish. Sprinkle with cheese and corn flakes, mixed with remaining margarine. Bake at 400° for 20 minutes.
Fill pie crust with fruit in order given. Dot with butter and sprinkle with rind. Top with vented pie crust. Pinch edges closed. Bake at 450° for 40 minutes or until fruit is tender.
Crush pretzels; combine with granulated sugar and melted butter. Press in a 9 x 12-inch oblong buttered pan. Bake at 350° for 10 minutes. Cool.
Drain liquid from cooked beans. Toss all ingredients together. Cover and refrigerate 4 hours.
Have cream chilled in refrigerator; turn into chilled bowl. Beat with chilled beater until thick. Add lemon juice and beat until quite stiff. Fold in pineapple, chopped dates and salt. Fold in sugar to suit taste. Serve immediately. Makes 5 servings.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next five ingredients. Sprinkle with paprika.
Grind tomatoes. Put salt in these. Drain well. Grind cabbage, onions and peppers. Do not drain these. Mix sugar, vinegar and pickling spices (tie pickling spices in a piece of cheesecloth). Put all ingredients together. Cook until it changes color. Do not overcook. Put in jars and seal. Makes about 18 pints. I buy about 4 pounds cabbage and onions to allow for peelings.
Mix together pretzels, margarine and sugar. Press in a 9 x 13-inch pan and bake at 400° for 8 minutes. Let cool. Beat together cream cheese and confectioners sugar. Fold in Cool Whip. Spread over pretzel crust. Make jello according to package directions and stir in thawed strawberries. Pour over cream cheese layer. Refrigerate until firm. Cut in squares to serve. Makes 20 to 24 squares.
Place diced chiles in bottom of 12 x 7 1/2 x 2-inch baking dish. Layer 2 1/2 cups Jack cheese and Cheddar cheese on top of chiles. Beat egg whites until soft peaks form. Beat egg yolks, dry nonfat milk, water and flour together. Fold in egg whites. Pour over chile-cheese layers. Bake in moderate oven at 350° for 30 minutes.
Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 for garnish. Pour in graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 or more hours before serving.
Let first 4 ingredients set 1 hour in refrigerator. Mix sugar, vinegar and celery seed. Drain salt from cucumber mixture. Pour sugar mixture over cucumbers. Chill 1 hour. May be kept 3 months in fridge. May be frozen in small container.
Boil noodles until tender. Drain and keep in cold water. Brown meat and drain. Add the onion; brown, then add the tomato sauce and tomatoes, garlic, sausage, basil and parsley. Simmer 15 minutes. Mix together the cottage cheese, eggs, pepper, 4 tablespoons parsley flakes and Parmesan cheese. Shred mild and Mozzarella cheese. Set aside to layer mixture. Layer cold noodles in a 13 x 9-inch glass dish, then spread on meat mixture, then cottage cheese mixture. Sprinkle small amount of last 2 cheeses. Layer 3 layers and then large amount (sprinkle) of last 2 cheeses. Bake at 350° for 30 minutes or until mixture bubbles. Will make 3 (13 x 9-inch) dishes with 3 layers. Will freeze nicely if covered with Saran Wrap.
Add water to raisins and boil 5 minutes. Set aside to cool. Cream shortening, sugar, eggs and vanilla extract. Add cooled raisins and water. Sift together the flour, baking powder, soda, salt, cinnamon, allspice and nutmeg. Add flour mixture to raisin mixture; blend well and add nuts. Chill dough, then drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375° for 10 to 12 minutes. Let cool for a few minutes on cookie sheet before removing to cake racks. Yield: 7 dozen 2 1/2 inch cookies.
Mix sugar, vinegar, water and oil in saucepan. Bring to boil. Mix all other ingredients. Pour hot liquid over and marinate overnight in refrigerator.
Place butter in bottom of 9-inch pie pan. Place pan in oven to melt butter; meanwhile, in large bowl, beat eggs with electric mixer at medium speed. Add sugar, flour, milk and vanilla and stir thoroughly. Remove pie pan from oven and tilt pan to cover bottom and sides with butter, pour excess butter into egg mixture, mixing thoroughly. Stir in coconut. Pour mixture into pie pan. Bake at 350° for 50 minutes or until set.
Chop ham and cheese and mix. Melt margarine, mustard, poppy, onion and Worcestershire. Slice rolls in half; spread margarine mixture on both sides of rolls. Sprinkle ham and wrap in foil. Bake at 375° for 20 minutes.
Mix all ingredients real well. Shape into ball or 2 small balls. Roll completely in chopped pecans. Freezes well.
Mix all ingredients in a double boiler or very slowly on low heat. While candy is cooling, prepare a large metal tray by covering it with waxed paper. (Greasing the waxed paper slightly helps ensure the candies won't stick.) Drop small tablespoons of the candy mix onto the wax paper. Chill until firm and store in the refrigerator. Chewy and delicious.
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and brown lightly on both sides. Add wine and stir to loosen browned particles from the skillet. Add artichokes. Cover and simmer 12 minutes until chicken is firm and white. Remove chicken to warm platter. Add sour cream to artichoke mixture and heat over low flame 1 minute; do not boil. Stir in bacon and parsley. Serve over chicken and accompany with wild rice.
Preheat oven to 400°. In a medium sized bowl thoroughly combine all the ingredients except the vegetable oil spray and shape into 8 patties. Place the patties on a cookie sheet that has been sprayed with vegetable oil. Put the sheet in the hot oven and bake the patties for 5 minutes or until they are golden on both sides.
Brown ground beef; dice onion. Add to meat. Let simmer. Add chicken soup, catsup, mustard and Lea & Perrins. Let simmer, stirring occasionally. If bread is not cut, cut bread. Put bread in oven. Let brown on one side. Take out and turn over. Put ground beef mixture on top, then put cheese on. Put back in oven until cheese starts to bubble. Serve immediately.
Layer sausage in bottom of 9 x 13-inch Pyrex dish. Add 1 cup grated cheese and the other ingredients. Let stand all night in refrigerator. Bake 35 minutes at 350°.
Cook about 5 minutes. Drain thoroughly. In skillet, cook medium onion in stick of margarine. Then add chopped cheese until melted. Turn off heat, add soup. Pour all into casserole and top with crackers. Bake until bubbly.
Melt margarine and mix all ingredients well; put into pie shell. Bake at 350° for 30 to 35 minutes or until pie is brown. Tastes like coconut pie!
Cut bacon into pieces and fry. Drain bacon and add to ingredients. Cook in oven at 350° for 55 minutes. Stir 1 cup cubed Cheddar cheese into cooked beans.
Mix together eggs, oil and sugar. Add remaining ingredients and mix thoroughly. Put in greased and floured loaf pan. Bake 1 hour at 350°.
Beat egg whites, cream of tartar, salt and vanilla until stiff. Gradually add the sugar, beating well after each addition, so that sugar is thoroughly dissolved. Fold in gently the package of chocolate chips. Drop by a teaspoon onto two large greased cookie sheets. Place cookies in a preheated 375° oven. Turn off oven and "LEAVE OVERNIGHT". Do not open oven door for at least 8 hours if made during the day. No peeking.
Mix all together. Form and roll out between 2 layers of wax paper. To put in a pie tin, lift off top layer of wax paper; put pie tin upside down on dough. Flip over and remove wax paper. Form in pie tin as desired.
Dissolve Jell-O in juices drained from fruits and heated to boiling. Add cream cheese and mix all ingredients well. Add Cokes last. Refrigerate until set.
Mix flour, powdered sugar and margarine. Press into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Cream margarine, sugar, Sugar Twin and dry milk. Add eggs and mix well. Add oats and milk. Sift dry ingredients and then add dates and nuts. Mix well and drop on lightly greased cookie sheets. Bake about 12 to 15 minutes at 350°.
Mix onion, bell pepper and crackers into meat. Add egg and catsup. Put in loaf pan and pour catsup on top of meat. Bake at 375° for about 30 to 45 minutes.
Arrange lettuce, olives, onions, cucumber, tomatoes and cheese on a platter. Mix olive oil, red wine vinegar, sugar, salt and pepper. Pour mixture over salad and serve. Makes 5 to 6 servings.
Rub fat into flour. Add other ingredients and mix with milk or egg and milk to a pastry consistency. Roll out and cut into rounds. Heat griddle for 5 minutes. Cook both sides at reduced heat. Serve hot dusted with caster sugar or cold spread with butter.
Mix corn, sugar and flour. Add eggs, milk, melted butter, salt and pepper. Bake at 350° for 1 hour. I set the pudding in another pan with about 1 inch of water to bake. It forms a nice custard.
Mix first four ingredients and bring to a boil for about 3 - 5 minutes. Take off stove and add last three ingredients and stir. Spoon onto wax paper until cool.
Bake the crust at 350 degrees for 15 minutes or until the top edges start to turn brown, let cool to touch. Mix the drained crushed pineapple, Eagle Brand milk and the lemon juice together and pour immediately into the pie crust. Spread the Cool Whip on top. The mixture should set up when poured into the crust. If not, let it set in the refrigerator for awhile.
Combine all ingredients, adding small amount of water (3 tablespoons of water at a time) until mixture can be shaped into a ball (not sticky). Let rise; cover with a dish cloth for about 30 minutes. Roll out on floured table or countertop, turning dough over several times, until it is the size of 1 large cookie sheet. Push side down sides for crust. Makes enough for a large pizza.
Place mussels in 1 1/2-quart saucepan. Add the cool water, tablespoon of olive oil, 1/4 cup white wine and 1 clove of garlic, sliced finely. Cover and bring to a boil. Remove from the heat after the mussels open. Strain the broth and reserve. Remove the mussels from the shells and reserve them. Strain the tomatoes, reserve the liquid. Chop the tomatoes coarsely.
Rinse chicken and drain well. Melt butter or margarine in small saucepan and set aside. Mix all dry ingredients together in a large mixing bowl. Dip chicken in evaporated milk and shake excess off. Roll in dry mixture until coated well and place in baking pan. Spoon melted butter or margarine over top of each piece. Bake at 325° for 1 hour.
Fix Hungry Jack instant potatoes as directed on package for 12 servings. Add about 1/2 cup extra flakes. Add to this cream cheese and sour cream. Pour into 2 (2-quart) casseroles. Cover top with melted butter. Sprinkle garlic salt, onion salt and lots of Parmesan cheese on top. Bake at 350° for 45 minutes.
Mix together first 5 ingredients. Form mixture into a ball and roll in nuts. Serve with assorted crackers.
Cream butter, cream cheese and powdered sugar together. Mix milk and pudding together; add Cool Whip. Set aside. Crush cookies. Layer with cream mixture. Top with Oreo cookies. Add gummy worms to very top. Refrigerate 2 hours.
Beat eggs well. Add oil, sugar and zucchini. Mix well. Add dry ingredients. Mix well and add vanilla. Grease two loaf pans or 1 tube pan. Bake for 1 hour at 325°.
Stir together flour, soda and baking powder. Stir together with remaining ingredients until well blended. Drop by tablespoon on hot greased grill.
Combine fruit and lettuce in salad bowl. Sprinkle with garlic powder. Drizzle with olive oil. May add croutons and red onion rings.
Mix all ingredients together and freeze until solid. Spoon into glasses and cover with 7-Up.
Mix flour, pecans, sugar and vanilla together. Melt margarine and add to mixture. Add salt. Shape like fingers and bake at 350° for 15 minutes or until light brown.
Chop spinach rather fine; set aside. In a large skillet, put in 4 tablespoons butter; melt at medium-high. After butter has melted, add spinach and a liberal 2 or 3 pinches of salt. Saute spinach 2 minutes or so; turn frequently, then turn off heat. Cook pasta until al dente. Drain.
Preheat oven to 375°. Heat water in 12-inch or larger skillet over medium heat. Add bacon and onions and cook, stirring frequently, until onions are very limp, about 30 minutes. Remove from heat to cool slightly. In large bowl, combine sour cream, egg substitute, chives, salt and pepper. Add cooled onion mixture and mix well. Pour into partially baked crust and spread evenly. Sprinkle with caraway seed and bake in preheated oven for 35 minutes or until firm. Makes 8 servings.
Melt margarine in heavy skillet. Add chopped dates, sugar and eggs. Adjust heat to medium and stir constantly as the date mixture cooks for 10 minutes. Remove from heat and add crispy rice cereal and chopped nutmeats. Mix well. Quickly shape into balls and flatten slightly. Roll in coconut flakes, pressing lightly. Place on wax paper to cool. Will keep in refrigerator 3 or 4 weeks.
Cut tomatoes in half and place in greased casserole. In a small saucepan, saute onion in butter until soft. Add bread crumbs, seasonings. Spoon onion mix on top of split tomatoes. Bake at 350 degrees for approximately 20 minutes until brown and bubbly.
Boil chicken and debone. Combine chicken, soups, onion and Ro-Tel and chicken broth. Crush Doritos. Put half of it on bottom of 9 x 13-inch pan. Then spread mixture on. Then put on rest of Doritos. Sprinkle with cheese. Bake 1 hour at 350°. Cover with foil.
In heavy pan combine milk, sugar, salt and butter. Bring to boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat: Add morsels and stir until melted and mixture is smooth. Spread into 9 inch foil-lined pan. Chill 30 minutes.
With adult help, preheat oven to 350°. Grease 9 x 13 x 2-inch pan with shortening. Put butter and chocolate in 2-quart saucepan. Heat on low until melted, stirring once or twice. Remove from heat. Stir in sugar and eggs, one at a time until well mixed.
In mixing bowl, place cream cheese and soup (do not dilute soup). Mix with electric mixer. Garnish with jalapeno peppers. Chill in refrigerator until time to serve. Time: 5 minutes.
Pour boiling water over oatmeal. Let stand 20 minutes. Cream together butter, sugars and eggs. Add oatmeal mixture then dry ingredients. Stir thoroughly. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Bring butter, honey and syrup to a boil; keep hot, not boiling. Trim fat off ham. Bake at 325° for 20 minutes and then baste with honey mixture every 15 minutes. Bake ham about 1 1/2 hours. Can be made day before and reheated. Do not overbake.
Melt the chocolate chips and butterscotch chips in top of double boiler over boiling water. Place cover on double boiler to keep out steam and keep in heat. Takes about 20 minutes for these to melt; stir frequently. Add peanuts, one cup at a time, stirring well after each addition. The last addition makes a very stiff mixture. When all nuts are well covered with the chocolate-butterscotch mixture, remove from heat and drop by teaspoon or half-teaspoon onto a wax paper covered cookie sheet. Refrigerate. (Takes several cookie sheets.) These will become solid in a couple of hours.
Cut off tops of peppers; remove seeds and membrane. Wash and lightly salt inside of peppers. While cooking rice, brown hamburger and onion in a large skillet. Season with salt and Worcestershire sauce. Add cooked rice, tomato sauce and cheese. Stir until cheese is melted. Stuff peppers full and top with rest of the tomato sauce. Bake at 350° for 45 minutes or until peppers are very tender.
Sift together flour, soda, salt and sugar. Add buttermilk, oil and eggs and mix. Add cereal and bran. Add nuts if desired. Bake at 400° for 15 minutes. This is a very large recipe and may be cut in half.
Beat dough and add about 5 cups flour and knead in large bowl until stiff. Place in bowl and cover and let rise again (approximately 1 1/2 hours). Grease pans with cooking oil and pinch off and roll dough into balls. Cover and let rise double their size. Bake at 425° until brown.
Mix all ingredients with electric mixer until well blended. Pour into pie shells. Bake at 450° for 10 minutes, then turn oven down to 300° and bake 30 to 35 minutes longer. Makes 8 servings.
Cut bread into cubes or triangles and line bottom of 9 x 13-inch pan. Brown and thoroughly drain pork sausage. Spoon over bread, then sprinkle Cheddar over top. Beat eggs, milk, dry mustard, salt and pepper. Pour over mixture. Bake for 35 to 40 minutes at 350°. Best when put together the night before. Refrigerate and cook the next morning.
Bake chicken in a 400° oven for 30 minutes or until chicken is completely done. Cut cabbage in half and shred; may also be chopped for finer texture. Chop chicken and onions and add to cabbage mixture. May be refrigerated overnight, if desired. Add noodles with chicken mixture and sesame seeds just before serving. Mix salad with dressing and serve with crackers.
Combine yeast, milk, sugar and salt. Let stand until foamy. Add sourdough starter. Combine with flour; knead until shiny. Let rise until doubled in size. Shape into loaves; let rise. Brush tops with mixture of slightly beaten egg white and water. Bake for 40 minutes at 400°.
Cream frosting ingredients together. Ice all sides and roll in crushed salted peanuts.	Makes 1/2 pound.
Combine limeade, sugar, water and pineapple juice. Just before serving, add ginger ale. Pour the entire mixture over ice cubes. A sprig of mint or bits of maraschino cherries may be added. Makes 75 servings.
Cream butter; add sugar and melted chocolate. Add to sugar and butter; add vanilla. Add 1 egg and beat for 3 minutes. Add the other egg and beat for 3 more minutes. This is very important to beat for exactly the same time. Pour into pie shell and top with Cool Whip (and sprinkles if desired).