HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut apricots into pieces in small bowl; pour hot water over all. Let soften for 30 minutes. Drain. Reserve 1/4 cup apricot water; set aside apricot pieces. Combine butter, sugar and egg in mixing bowl; cream well. In another bowl, combine flour, baking powder, soda and salt. Add dry ingredients to creamed mixture alternately with apricot water and orange juice. Stir in apricots and nuts. Spoon into greased and floured loaf pan (9 x 5-inch size) or 2 half pans (3 3/4 x 7 1/2-inch). Bake at 350° for 55 to 65 minutes for large pan or 50 minutes for small pans. Refrigerate when cool.
Bring water to a boil in 3-quart saucepan. Stir in rice and margarine; cover. Reduce heat; simmer 20 minutes. Remove from heat; stir in Marshmallow Creme. Add all remaining ingredients except eggs. Mix well. Stir in eggs. Pour into greased 2-quart casserole. Bake at 350° for 1 hour, stirring after 30 minutes. Serve warm or chilled.
Let crumbs stand in milk for 10 minutes, then mix with chicken. Add slightly beaten egg yolks, seasonings, butter and parsley. Mix thoroughly. Beat egg whites and fold in. Bake in buttered pan for 25 minutes in a moderate oven. Garnish with creamed mushrooms, peas or parsley. Makes 5 servings.
Boil chicken, cool and take off bone. Use a 9 x 13-inch casserole dish. Butter the dish. Cut broccoli in pieces and lay out in dish. Cut chicken in pieces and lay on top of broccoli. Mix the 2 soups and mayonnaise in bowl; pour over chicken. Layer cheese on top of soups. Melt butter and pour over croutons. Place croutons on top of cheese. Place in oven for 30 to 45 minutes at 350°.
Wash and drain broccoli. Grease 3-quart casserole dish with butter. Mix together onion, eggs, mayonnaise and soup. Fold in broccoli and place in dish. Top with 1/2 bag of stuffing. Melt 1 stick butter and pour over everything. Bake at 350° for 30 minutes.
Remove skin from onion, cucumber, tomato and bell pepper; remove seeds from green pepper, tomato and cucumber. Chop vegetables very fine (preferably in food chopper). Soften gelatin in 2 tablespoons water. Mix some mayonnaise to blend. Add remaining mayonnaise to gelatin mixture and combine this with chopped vegetables which have been well drained. Store in jar in refrigerator to season.
Mix butter and sugar until creamy. Add egg and vanilla and beat well. Add sifted dry ingredients and mix well. Roll into small balls and place on ungreased cookie sheet. Dampen cloth and put over small drinking glass. Dip in white sugar and use to flatten cookie balls. Bake at 325° for 15 minutes or until done.
Measure flour. Cut margarine in small pieces in flour. Stir in cottage cheese until a soft dough. Add ice water (2 to 3 teaspoons), if needed. Divide in 6 parts. Roll each into 3 x 6-inch. Spread with 1 teaspoon mustard. Top with a sausage. Roll around sausage and encase completely. Brush with water. Place, seam edges down, on cookie sheet. Prick with fork to allow steam to escape. Mix egg and milk; brush on sausage. Bake at 400° for 25 minutes until brown. Slice into 1-inch pieces.
Cream shortening and sugar together. Add 1 cup of boiling water. Cool. When lukewarm, add beaten eggs and yeast dissolved in 1 cup cold water. Add flour, then add salt. Mix well. Put into a greased bowl in refrigerator to rise. Cover. Let dough chill thoroughly, overnight if possible. Make rolls into desired shape and place on a greased cookie sheet. Brush with margarine. Let rise at least 2 hours or until rolls double in bulk. Bake at 400° for 15 minutes.
Add Karo and sugar to beaten eggs and beat well. Add other ingredients. Pour into unbaked pie shell. Arrange design of pecan halves on top if desired. Bake in 350° oven until it begins to brown. Turn oven to 300° and finish baking until filling is set, about 45 minutes. (If it browns too fast, it will be too hard on top.)
Dissolve gelatin in water. Add frozen orange juice pineapple and orange slices.	Place in an 8-inch casserole dish allow to gel. Prepare pudding using one cup milk, fold in whip topping and spread over congealed salad. Top with nuts. Serves 10.
Wash and shred the cabbage and place it in cold water until ready to use. Put the side meat in a pot with the oil and cook slowly until crispy. Drain the cabbage and add it to the pot along with the 1/4 c. water. Cook on low for 15 minutes, stirring to cook evenly. Add salt to taste.
Cook broken up sausage in skillet until done; drain. Mix all ingredients in large bowl. Mix well with hands. Shape into 1/2-inch balls. Bake at 350° until browned, approximately 15 minutes.
Mix until smooth. Chill and roll to 1/4 inch on slightly floured board. Cut with cookie cutter. Sprinkle with sugar. Bake at 350° for about 12 minutes or just teaspoon onto cookie sheet and sprinkle with sugar.
Combine cream cheese and powdered sugar until smooth. Add peanut butter and milk; beat until smooth. Fold in Cool Whip. Put in graham cracker crust and put in freezer.
Preheat oven to 350°. Grease muffin tins or prepare paper liners. Beat sugar and oil in medium bowl. Blend in eggs. Sift flour, baking powder, baking soda and salt in another bowl. Gradually stir dry ingredients into oil mixture, blend well. Fold in carrots, nuts and raisins. Spoon batter into tin to 2/3 full. Bake until tester inserted in center of muffins comes out clean, 30 to 35 minutes.
Brown hamburger, onion and pepper; drain off fat. Cook noodles; drain. Put in casserole dish with the rest of ingredients. Bake 30 minutes at 325°.
Heat oil in skillet or Dutch oven over medium heat. In small bowl mix onions, pepper, ginger, garlic, curry powder and cumin. Add 2 Tbsp. water and mix into a paste. Add paste to oil and fry for about 2-3 minutes over medium-low heat, stirring constantly. Add chicken pieces and salt to mixture and stir until well mixed.
Put beef, pepper, onion, egg and bread crumbs in bowl and mix. Shape into four 1/4 pound patties. Season each with garlic powder and onion salt to taste. Brush each burger with olive oil to prevent burning. Grill patties, basting with barbecue sauce. Flip and baste with more sauce. Serve with platter of sliced red onions and tomatoes, with or without buns. Good with corn on the cob and potato salad.
Place corned beef in Dutch oven and cover with water. Add pickling spices. Heat to boiling and reduce heat. Cover and simmer for 3 hours. Turn off heat and cool beef at room temperature for 1 hour. Place beef in a shallow baking pan.
Cream Crisco, butter and sugars. Add eggs, one at a time, then add vanilla, salt, baking powder, flour and diced orange slices. Drop cookie dough by teaspoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yield: 3 dozen cookies.
Salt and flour chicken. Fry fast in hot oil just to brown on both sides. Place in casserole dish. Put thin slices of onion and 1 strip of bacon on each piece of chicken. Add enough water to almost cover the chicken. Cover with foil and bake at 300° for about 1 hour. Pour off water and save to make gravy. Put chicken back in oven just long enough to dry out a little.
Bring to boil peaches, 1/2 cup sugar and vanilla. Thicken as needed with cornstarch. Melt oleo in 9 x 13-inch casserole. Mix flour, 1 cup sugar, soda and milk. Pour into butter. Add fruit mixture on top. Bake at 350° for 30 minutes. (Makes its own crust.)
Set cold pack cheese food and cream cheese out to soften. Mix all ingredients except pecans. Form into a ball and roll in pecans. Chill.
A good Riesling, Soave, Rose or Chablis would go with any of the recipes in this section.
Layer as follows: meat, broccoli, then cheese. Mix together next four ingredients. Pour over meat, broccoli and cheese. Cover with small package of bread stuffing mix. Pour 1/2 cup melted butter over top. Bake at 350° for 45 minutes to 1 hour.
Dissolve gelatin in 1 cup boiling water. Add vanilla ice cream by spoonfuls, stirring until cream melts. Add 2/3 cup drained fruit. Chill until set, about 30 minutes. Garnish with cup of diced fruit. Serves 6.
Scald the milk. Mix together the eggs, sugar, vanilla and salt. Stir the milk gradually into the egg mixture. Strain into the pie shell. Bake at 450° for 10 minutes, then reduce the heat to 325° and bake until a knife inserted in the center comes out clean. Cool. Yield: 1 (9-inch) pie.
Combine margarine, onion, poppy seed and mustard in small bowl; set aside. Slice each roll in middle; spread proceeding mixture on each side of roll. Place ham and cheese between bread. Bake at 350° for 15 minutes or until cheese has melted.
In large saucepan, cook broccoli in 1 cup water. Do not drain. Blend milk, cheese and flour in blender on grind. Add mixture to broccoli. Add half and half. Cook over medium heat until thick. Serves 4 to 6.
Bring first 3 ingredients to a boil. Remove from heat, add remaining ingredients. Bake at 350° for 15 to 20 minutes in greased and floured 12 x 18 x 1-inch cookie sheet.
Cream margarine, brown sugar and sugar until light and fluffy. Blend in egg and vanilla. Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in chocolate pieces and nuts. Spread dough evenly in greased 13-inch round pizza pan.
Add dates and soda to boiling water; cool. Mix together the sugar, shortening, eggs, flour and soda. Add cooled date mixture to sugar, shortening, eggs, flour and soda. Pour into greased 9 x 13-inch pan. Top with nuts, chocolate chips and brown sugar. Bake 1/2 hour at 350°.
Beat egg and then add rest of ingredients. Mix well and spread in greased 9-inch pie plate. Bake 30 minutes in 350° oven.
Prepare rice. Set aside. Cut peppers lengthwise into halves. Clean out seeds and pulp. Cook in boiling water 5 minutes. Cook hamburger and onion until slightly brown. Drain off oil. Add rice and half can tomato soup. Mix well. Pack mixture firmly into pepper halves. Place in foil lined baking pan. Bring to a boil 1/3 cup vinegar, 1/2 can soup and 1/3 cup brown sugar. Pour over peppers. Cover tightly with foil. Bake 30 minutes at 350°.
Preheat oven to 450°. Make a 2-inch deep incision the length of the roast so that meat opens and lies flat. Salt and pepper the inside and spread with Dijon mustard. Saute mushrooms in pan where bacon was cooked. Add garlic and shallots and cook for 1 minute. Combine with bacon and spread the mixture down the middle of the roast. Roll tenderloin to its original shape and tie with butcher's twine. Heat oil in a large pan and sear roast on all sides until browned. Place roast in 450° oven and reduce temperature to 375°. Roast 15 to 18 minutes. Remove from oven and allow it to sit for 5 minutes.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and egg with a fork in an ungreased rectangular pan, 13 x 9 x 2-inch. Stir in baking mix until moistened. Press mixture evenly in pan. Bake until light brown, 16 to 18 minutes. Immediately sprinkle chocolate chips over top. Let stand until chocolate chips are softened, 3 to 4 minutes; spread evenly. Sprinkle with peanuts. Cut into bars about 2 x 1 1/2-inches. Makes about 32 bars.
Dissolve gelatin in water. Beat cream cheese until fluffy. Stir in gelatin mixture. Beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mounds. Fold in 3/4 of Cool Whip. Pour into a 13 x 9 x 2-inch pan. Chill. Cut in squares. Serve with reserved topping.
Wash and dry breasts. Skin and brown in butter. Add onion, mushrooms and garlic; saute for 5 minutes. Remove from heat. Combine flour, salt, pepper and thyme; stir into mixture. Gradually stir in chicken broth. Crumble in bouillon cubes. Bring to a boil, stirring. Add wine. Reduce heat. Pour over chicken in roaster and bake at 400° for 3 hours. Serves 24.
Heat oven to 350°. In small bowl combine all ingredients and set aside. Separate the biscuit dough into 20 biscuits. Flatten slightly. Spoon about 1/4 teaspoon of pecan mixture in the center of each biscuit. Fold biscuits in half. Pinch edges to seal. Place biscuits, fold side down, in greased 9 x 5-inch loaf pan forming 4 rows of 5 biscuits each. Spoon remaining pecan mixture over biscuits. Bake at 350° for 25 to 30 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving plate, pecan side up. In small bowl combine 1/2 cup powdered sugar and 3 to 4 teaspoons milk. Drizzle over warm loaf. Serve in slices or pull apart.
Dissolve Jell-O in boiling water. Combine cold water, pineapple juice, sugar and Jell-O. Place in 5-quart pails. Cover and freeze for at least 48 hours.
Reserve some crumbs to top with. Mix cracker crumbs and margarine. Line bottom of 9 x 15-inch pan with mixture. Blend cheese, sugar and vanilla. Beat Dream Whip with milk. Fold this into cream cheese mixture. Spread 1/2 of this mixture over crumb base. Top with pie filling. Add remaining cream cheese mixture. Top with reserved crumbs.
Soften cream cheese. Stir in shrimp and shape into a ball. Cover with seafood cocktail sauce. Serve with Ritz crackers.
Press pepper onto both sides of salmon with onion and lemon slices. Set aside. Coat grill rack with cooking spray. Place on grill over medium-hot coals. Arrange fresh thyme on grill rack. Place salmon on fresh thyme. Cover and cook 10 to 12 minutes or until flakes easily when tested with fork. Transfer to a serving platter, discarding thyme and lemon slices.
Combine corn meal, flour, salt and baking powder. Add hot water until a smooth mixture. Spoon out into a frypan that oil has been heated in. Brown on one side, then the other. Total cooking time approximately 10 to 15 minutes over a medium fire.
Melt jello in boiling water. Add cream cheese and beat with beater until smooth. Add pineapple and orange juice. Mold until firm. Serves 6.
Peel and slice cucumbers and onions. Mix marinade from next three ingredients and add to cucumbers and onions and then add enough water to cover. Make ahead and refrigerate for several hours. Lift out of marinade to serve.
In bowl, mix sugar and butter until smooth and creamy. Add eggs and vanilla. Mix well. In bowl combine flour, baking soda and cream of tartar. Mix well. Add dry ingredients to wet ingredients, a little at a time. Mix well after each addition. Drop by teaspoons several inches apart on a cookie sheet. For flat cookies, press with the bottom of a glass dipped in sugar before baking. Bake in preheated 350° oven for 10 to 12 minutes. Makes about 4 dozen.
Drain beans, combine with soup and pepper. Add onions. Pour into greased 1-quart casserole. Bake at 350° for 20 minutes. Garnish with remaining onions and bake 5 minutes longer.
Mix together and put into 8 x 8-inch pan. Bake at 350° for 45 minutes.
Put olive oil in large, covered saucepan. Cook eggplant and onions for about 25 minutes, until slightly browned. Add garlic and green pepper; cook for 2 minutes. Stir in tomatoes, sugar and basil; simmer gently for 15 minutes. Add parsley, olives and pimento; simmer gently for a further 20 minutes. Add salt and pepper to taste (take account of the salty olives and adjust seasonings accordingly). Can be made a day in advance and reheated. Serve over rice or noodles. Serves 6 to 8.
Turn oven on to 350°. Take ground beef. Crumble the end piece of bread into ground beef. Add egg. Add several shakes of onion flakes, if desired. Use 3 to 4 squeezes of ketchup or until enough. Add milk. Mix together with hands or stir well with spoon. Put in glass dish and put in oven. Bake 45 minutes or until done. Drain grease from dish and top meat loaf with ketchup.
Place potatoes (sliced) in roaster; sprinkle with parsley. Cut pieces of cooked ham and dough into squares. Alternate layers and finally cover with ham broth. Bake slowly at 350° for approximately 25 minutes.
Cream shortening and sugars. Add eggs and vanilla. Sift together dry ingredients. Add to creamed mixture. Mix in oatmeal, nuts and coconut. Divide and shape into 2 or 3 rolls and chill. Slice and place on a greased cookie sheet. Bake in a 375° oven for 10 minutes. Makes about 5 dozen.
Press rolls flat into a jelly roll pan. Bake for 10 to 15 minutes at 375°. Mix cream cheese, mayonnaise, onions and spices. Spread on cooled crust. Top with finely chopped raw vegetables. Slice and refrigerate until served.
Mix. Put in a 9 x 13-inch greased pan. Let stand overnight. Bake at 350° for 40 to 45 minutes.
Blend sugar, flavoring, eggs, cream or half and half in blender or mixer on high speed until well blended. Pour into container and finish filling with milk to the fill line.
Brown ground beef; drain. Add spaghetti mix, tomato paste and water. Simmer 10 minutes. In a 9 x 13-inch baking dish, spread 1 1/2 cups sauce; arrange layer of uncooked lasagna noodles. Top with some sauce and some of each cheese in layers. Repeat, making sure noodles are immersed in sauce. Refrigerate several hours or overnight before baking. Bake at 350° for 45 minutes or until bubbly. Let stand 15 minutes. Cut into squares to serve. Makes 8 servings.
Simmer carrots in enough salted water to cover until tender. Drain and add remaining ingredients. Saute for 10 minutes, shaking the pan so each piece of carrot will be coated with the dressing.
Beat egg slightly in mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, sweet peppers, onion and oregano. Mix well. Press meat mixture firmly into pastry shell. Bake at 425° for 20 to 25 minutes. Spread topping (recipe follows) on filling. Top with olives and bacon. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving.
Beat eggs and sugar together. Add buttermilk and shortening (or oil) and beat. Mix all dry ingredients (except bran flakes) and beat. Add bran flakes and stir by hand. Let stand in covered bowl in refrigerator for 2 days. Spoon mixture into muffin tins and bake at 400 degrees for 15-20 minutes. Can keep mix in refrigerator up to 6 weeks.
Melt together; first place in large bowl the 9 cups of Rice Chex. Pour over chocolate mixture. Place 2 cups of powdered sugar in paper bag; shake and place Rice Chex mixture inside. Shake up. Cool on waxed paper.
Slice cucumbers as thin as possible by hand or in food processor. Slice onions. Tear up parsley. Sprinkle salt over all and stir well. Add 3 or 4 ice cubes. Cover and let set for several hours. Drain in colander and rinse with cold water. Drain very well.
Gradually add milk to soup, stirring over low heat to make a smooth sauce. Blend in sour cream, mustard, onions and pepper. Arrange 1/2 noodles, ham and sauce in a 2-quart casserole. Repeat layers. Top with almonds. Bake at 325° for 25 minutes.
Combine the 2 cups of flour, 1/2 cup sugar, baking powder and salt. Cut in butter until crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press 1/2 in bottom of 9 x 13 x 2-inch baking pan.
Line Pyrex dish with wax paper. Mix well all ingredients by hand; put into Pyrex dish. Chill in refrigerator.
Cream butter or margarine. Add sugar, water and vanilla. Sift flour and salt. Add to butter mixture. Mix well. Add nuts. Roll into small balls and bake at 350° for 20 minutes on an ungreased cookie sheet. Roll in powdered sugar while still warm.
Cream margarine, sugar and Crisco all together. Add eggs, one at a time, beating well after each. Mix in sour cream, coconut and flavorings. Add milk. Add flour and beat well. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Mix first 5 ingredients together in pan Mix last 4 ingredients together in a bowl. Add to first mixture in pan, stir. Bake at 350 for 25 to 30 minutes.
Cream oleo and sugar. Add eggs, vanilla and coconut. Mix well. Add crushed vanilla wafers, milk and pecans. Pour into 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool 10 minutes in pan, then remove.
Preheat oven to 300°. Mix spices in a small bowl. In a large bowl, combine egg white and water. Beat with a fork until frothy. Add the almonds and stir to coat well. Sprinkle the spices over the nuts, again stirring to coat. Place on a greased 10 x 15-inch jelly roll pan and roast 45 minutes, stirring each 15 minutes or so. Let cool before storing airtight.
Mix all ingredients together and pour into a greased 10 x 6-inch baking dish. Cover with crunch topping. Dribble melted butter or margarine over all. Bake at 350° for 35 minutes.
Mix 2 cups sugar and 2 cups water in pan; cook 5 minutes and add cranberries. Cook 5 minutes longer. Cool and drain. Cream shortening with remaining sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients together; add walnuts. Add to creamed mixture alternately with bananas, beating well. Fold in 1 cup cranberries. Pour into greased loaf pan. Bake at 350° for 1 hour.
Heat oven to 350°. Pour pie filling into ungreased 8 x 8 x 2-inch baking pan or 9-inch pie pan. Mix remaining ingredients with fork until crumbly. Sprinkle on pie filling. Bake until topping is light brown, 40 to 45 minutes. Serve warm with cream or ice cream. Serves 6.
Brown pork chops on both sides in skillet. Pour off drippings. Sprinkle chops with pepper. Place onions and peppers on chops. Pour soup over all. Cover and bake at 350° for 45 minutes.
Place chicken breasts in bottom of a 13 x 9 inch baking dish. Cover the chicken with one-half of the grated cheese. Pour the entire jar of picante sauce over the chicken, completely covering it. Cover the baking dish with aluminum foil. Bake at 400 degrees for 1 hour or until chicken is done. Place remaining cheese on top of dish and continue baking for 5 to 10 minutes, until cheese is melted. Serve over cooked rice.
Mix first 5 ingredients and beat. Stir in other ingredients until batter is smooth. Pour 1/2 cup for each waffle.
Heat in saucepan until dissolved the Jell-O mix, sugar and pineapple. Add buttermilk, Cool Whip and pecans. Mix thoroughly and pour in dish and refrigerate.
First Layer: Crushed cookies and melted margarine stirred and put in a 9 x 13-inch pan.
Mix first 5 ingredients. Pour into casserole, then top with the crackers, mixed with melted oleo. Bake at 350° for 30 minutes.
Mix all together and season with garlic powder, salt, a few drops of lemon juice and Worcestershire sauce.
Cream margarine and sugar. Beat eggs and pour into sugar mixture. Add syrup, salt and vanilla. Add nuts. Stir and pour into unbaked pie shells. Bake at 325° for 45 minutes.
Cook broccoli according to directions on package. Season to taste with salt and pepper. Drain; add butter and cheese. Replace lid until cheese is melted. Stir and serve. May use with cauliflower.
Quarter and stem apples; cook in cider until tender; put through food mill. Cook sauce down until it stands up on a teaspoon. Add spices and sugar and cook at least an hour more. Put in jars and process 10 minutes (I use pint jars). Also, I do this in the late fall after we have a fire in the wood burner so it can cook down on the wood burner.
Fry bacon. Chop into small pieces. Put into small pan. Add rest of ingredients. Saute but don't brown. Great for dipping shrimp, crab strips or clams. Can be put over fish in foil (bake at 375° for 35 minutes).
Pour boiling water over apricots; let stand until tender. Drain water and save. (If you don't have a cup, add water.) Roughly chop apricots. Pour liquid into mixing bowl. Add baking soda, sugar and eggs; mix well with wooden spoon. Add apricots, flour, baking powder and nuts; mix well again. Butter and flour two 9 x 5 x 3-inch loaf tins. Divide batter into tins; bake in preheated 350° oven for 45 minutes, until straw comes out clean. Cool on racks and serve.
Preheat oven to 400°. In roasting pan, combine potatoes, cabbage, oil, salt, thyme, paprika and pepper. Bake until potatoes are almost tender, about 30 minutes. Add kielbasa. Bake until heated through and potatoes are tender, about 15 minutes. Meanwhile, in a saucepan over high heat bring broth, red onion, parsley, vinegar and mustard to a boil. Remove from heat; pour over potato mixture and toss to coat. Serves 6.