HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover bottom of heavy pot with olive oil. After the olive oil is well heated over a slow fire, add the flour. Cook the flour very slowly, stirring almost constantly. The flour must be browned to a very dark brown, nearly black, but not actually burned.
Preheat oven to 375°. Roll out dough to approximately 36 x 7-inch. Combine sauerkraut, Swiss cheese, corned beef and dressing. Spread mixture down center strip (lengthwise).
Add water to egg white. Dissolve sugar in egg white mixture. Add salt and spices and mix well. Add nuts and stir well. Place on greased cookie sheet and bake in slow oven at 250° until golden brown, about 1 hour. Stir a few times to coat nuts evenly.
Combine sugar, cocoa, margarine and milk in a pan. Bring to a boil over medium heat for 5 minutes. Remove from heat. Add peanut butter. Mix well, then add oats. Stir until thickens. Drop on wax paper.
Heat oven to 325°. Layer ingredients in order listed using dry cake mix in ungreased 13 x 9 x 2-inch dish or pan. Bake 60 minutes. Let stand at least 15 minutes before serving. Serve warm or cool and if desired, with whipped cream or ice cream. Makes approximately 12 to 15 servings.
In a large pan, cook beef, onion, celery and garlic. Stir in remaining ingredients. Simmer, covered, 15 to 20 minutes.
In a bowl, mix flour and sugar together. Add eggs and mix well. Add melted margarine, buttermilk and flavorings. Mix all ingredients well.
In a 5-quart saucepan, saute celery and onion in margarine for 2 to 3 minutes over medium-high heat until tender and crisp. Add broth, potatoes, salt, cayenne and pepper. Bring to boil, then reduce heat to low when mixture is at a simmer. Cover and cook 10 minutes or until potatoes are tender. Stir in turkey.
Cream shortening, sugar, eggs and flavoring. Make paste of cocoa and food coloring. Add to the first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl. Add to butter; blend. Bake in three 9 or 10-inch pans for 20 to 25 minutes at 350°. Let cool completely. Cover with Red Velvet Icing.
Mix well, continue cooking, stirring frequently until beans are thickened and butter is absorbed. Serve at once or refrigerate for later use. (I put 1 to 2 c. in freezer containers and freeze for later use.) I also find the crock pot works well to put beans in after they are mashed. Cook on low for the remainder of time.
Mix raisins, grapes and marshmallows together and place in middle of plate. Place broken graham crackers around fruit mix and watch for big toddler smile! Serve with milk.
Brown ground beef and chopped onion; drain off grease. Stir in can of soup. Stir in prepared macaroni and cheese (per box directions). Heat through, either in microwave on High for 5 minutes (stir about half way through) or in oven at 350° for 30 minutes.
Bring sugar and pineapple to a boil. Add cream cheese, jello, water, nuts and celery. Chill, then whip small can Carnation milk; fold in mixture. Chill.
Cream shortening and sugar. Add egg and molasses. Blend well. Add sifted dry ingredients. Mix well and chill. Roll small amount at a time to 1/4-inch thickness on a floured surface and cut into circles or roll into small balls and flatten to 1/4-inch with the bottom of a glass. Bake at 360° for 10 minutes. Dough can be frozen and baked later.
Fry bacon; remove and crumble. Dip squash in milk; dredge in Mexican meal. Fry in bacon drippings until golden. Add crumbled bacon; cover and remove from heat. Steam will soften to a loose dressing texture.
Measure 1 cup of cake mix and set aside for topping. Mix remaining cake mix with margarine and 1 egg. Put into 9 x 13 inch greased and floured pan. Mix pumpkin pie mix, 3 eggs, milk, cinnamon and sugar. Pour over cake batter.
Mix egg whites, salt and cream of tartar until stiff. Beat in sugar gradually. Stir in food coloring and chips. Drop on cookie sheet covered with wax paper. Preheat oven to 375° for 15 minutes. Turn oven off and put cookies in. Leave in overnight.
Combine turkeyburger, onion, pepper and mushrooms in pan. Cook on medium heat until brown. Drain and add sauce. Simmer 15 minutes.
Put cucumber strips in stone jar or stainless steel container. Add salt to water and bring to boiling. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 1 week in a cool place. If scum forms, remove it each day. Drain, discarding brine. Rinse cucumbers thoroughly. Cover with boiling water. Let stand 24 hours; drain. Tie spices in a cheesecloth bag. Add to sugar and vinegar. Bring to boiling. Pour over cucumbers. Cover and let stand 24 hours. Drain syrup. Bring syrup to boiling and pour over cucumbers. Repeat this step each day for 4 days.
Sift flour, sugar, cocoa, soda and salt together into bowl. Add vinegar, oil and cold water. Beat until smooth. Add vanilla; beat for 1 minute. Pour into greased and floured oblong pan. Bake at 350° for 30 to 35 minutes. Cool and top with Wacky Cake Topping.
Preheat oven to 350°. Mix first 5 ingredients together; spread a layer on bottom of casserole dish. Spread a large spoonful into each tortilla and roll up. Arrange in dish, one at a time. Top with grated cheese. Bake 20 to 25 minutes.
Place 1 slice of Prosciutto or smoked ham and 1 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers. In a large frying pan, heat oil and butter over medium heat. Add chicken and cook 4 to 5 minutes per side. Add wine and simmer 5 minutes. Remove to a serving platter, discard picks. Garnish with parsley. Very good and easy.
Combine salt, sugar, dry mustard, pepper, garlic, lemon juice, water, oil and onion in a jar. Cover tightly and shake until thoroughly blended. Chill.
Combine flour, butter and pecans into pastry dough. Spread into glass baking dish and bake at 375° for 15 minutes. Let cool thoroughly. Cream together softened cream cheese and sugar. Fold Cool Whip into creamed mixture. Spread on cooled baked crust. Mix pudding and milk as directed on pudding box.
Boil the eggs for 10 minutes. Remove shells and cut eggs in halves. Remove the yolks and put into a medium size bowl. Use a chopper and break egg yolks until they are very fine. Add mayonnaise, a little at a time, mixing with a fork. Add the rest of the ingredients. The parsley flakes are mostly for color so add as little or as much as you want. Your texture may now seem dry. Add a little milk at a time until the mixture is creamy, not too dry. Using a teaspoon, start filling the eggs. Sprinkle with paprika. Chill until ready to serve.
Beat together sugar, eggs, oil and sour cream. Add squash and vanilla. Mix together flour and cinnamon and add to moist ingredients. Bake in greased loaf pans at 350° for 1 hour. Makes 2 loaves.
Mix 7-Up and red hots in saucepan over medium heat until candy dissolves. Remove from heat. Add jello. Stir and let sit until cool. Add applesauce and stir well. Pour into mold. Refrigerate until chilled and firm.
Heat oil in 4 to 5-quart pot over medium high heat. Add onions, carrots, celery and garlic powder. Cook 5 minutes or until vegetables are barely tender. Add water, tomatoes, beans, barley, basil, bouillon cubes and pepper. Bring to a boil, reduce heat; cover and simmer 10 minutes or until barley is barely tender. Add frozen kale. Cover and simmer about 10 minutes longer, stirring once or twice to break up kale, until vegetables are tender. Remove from heat. Just before serving, stir cheese into soup.
Mix first 3 ingredients. Blend in water, soy sauce and sherry. Use on meat and/or vegetable combination.
Mix flour, brown sugar, baking soda and oats. Pour melted butter over mixture. Mix and spread (all but 3/4 cup of mixture) in bottom of 9 x 13-inch glass baking dish. Press down. Spread cherry pie filling over crust, then sprinkle 3/4 cup of mixture on top. Bake at 350° for 30 minutes.
In a large bowl, combine the first 9 ingredients. Coat a 14-inch pizza pan with nonstick cooking spray. Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3-inches from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together. Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible). Brush with egg white. Bake at 375° for 20 to 25 minutes or until golden brown. Yield: 16 servings.
Brown and let cool onion and hamburger. When cool, mix in tomato sauce, garlic powder, salt, pepper and Mozzarella cheese. Spoon mixture onto hamburger bun half. Sprinkle lightly with oregano. Put top half of bun on filling and wrap in aluminum foil. Bake at 350° for 20 minutes. Makes 10 to 15. Freezes well.
Mix Bisquick and sour cream. Add 7-Up gradually until right consistency. Either drop on baking pan sprayed with Pam or pat into biscuit with hands (floured). Spray on top with Pam. Bake at 400° for 15 to 20 minutes.
Mix all together the night before serving. Serve with Fritos, Hi-Ho crackers or anything.
Mix all ingredients together except bacon and pour into flat pan. Bake with bacon on top for one hour at 375°.
Rinse beans, then soak overnight. Drain. Place beans in a bean pot or deep baking dish with the molasses, onions, brown sugar, dry mustard and bacon. Bake slowly at 225° for 4 hours.
Preheat oven to 425 degrees. Sift dry ingredients together. Add 1/2 of grated cheese to Crisco, and mix well then cut the shortening into the dry ingredients. Mix everything in until it becomes coarse. Add buttermilk, and mix until it becomes uniform. Drop biscuits into greased muffin tins. This will make about 12 or so. When you have completed this, sprinkle the rest of the cheese, a little extra garlic powder, and some dried parsley on the biscuits. Bake for 12 - 15 minutes. When done remove from oven, and brush on a little butter. Serve while still warm.
Brush both sides of bread slices with olive oil. Put on cookie sheet. Sprinkle one side with garlic salt, pepper and grated cheese. Bake in 400° oven for 5 minutes. Broil for 2 minutes.
Cut each biscuit in four pieces. Combine the 1/2 cup sugar with cinnamon and shake biscuit pieces in sugar-cinnamon mixture. Oil a tube or Bundt pan. Sprinkle with nuts. Combine 1 cup sugar with margarine and cinnamon. Bring to a boil and pour over biscuits placed in the pan. Bake 30 to 40 minutes in a 350° oven. Let stand 5 minutes and remove from pan.
Mix ground chuck, onion, bread crumbs, salt and milk. Shape into balls and brown in oven at 375° for approximately 15 minutes. Mix remaining ingredients in saucepan and heat on stove. Add slices of pepper. Add meat balls to saucepan and simmer for approximately 1 hour. Serve over rice.
Beat egg, egg yolks, vanilla and salt. Add brown sugar. Beat with a spoon until thick. Add flour, baking powder, cinnamon, cloves and pepper. Add citron or candied lemon peel. Stir until mixture is smooth and mixed well. Chill. Form into small balls between the palms of your hands, 3/4-inch thick. Bake on cookie sheet in 375° oven for about 8 minutes. When baked, put into bag in which powdered sugar has been placed. Shake for a minute.
Mix well and shape into loaf. Bake at 400° for 1 hour.
Combine above ingredients. Shape into small, 1 inch balls. Roll balls in chopped walnuts. Serve on cocktail picks.
Mix noodles, pizza sauce and ground beef. Put half of mixture in 9 x 13-inch pan. Then a single layer of pepperoni; then half the cheese. Repeat layer, bake at 350 degrees for 45 minutes. Serves 8-10 people.
Brown the hamburg. Drain grease and add the taco seasoning according to directions (as if you were making tacos). While hamburg is simmering, chop the lettuce, onion, tomatoes and avocado. Put in a very large pan (I recommend something along the size of a small lobster pot). Add to this the beans, cheese and chips. Add the cooked hamburg that has been simmering in the taco seasoning. Finally add the salad dressing. Mix all of the ingredients and serve immediately. Serve with sour cream, salsa, extra taco chips and extra grated cheese. Can be eaten cold the next day or heated in the microwave; only remember that the taco chips will not be "crunchy."
Place roast on heavy foil. Sprinkle soup over meat and wrap. Place in a 200° oven at 9 a.m. Remove at 5:30 p.m. and it is ready to eat.
Brown onion and bacon; pour off 3/4 grease. Add vinegar, sugar, salt and mustard. Simmer 20 minutes. Drain all beans, but pork and beans, and mix. Pour bacon mixture over bean mixture and stir. Bake one hour at 350°.
Mix and place on ungreased cookie sheet with spoon. Bake at 350° for about 10 minutes. Cool 1 minute and serve.
Melt almond bark in double boiler over hot water. Add other ingredients; mix well. Put in buttered pan (9 x 13-inch). Cut in squares when cool or drop by spoonfuls into clusters.
Combine shortening and peanut butter; mix well. Gradually add both sugars; cream thoroughly. Add egg and milk; mix well. Sift together salt, soda and flour, then add to other mixture. Drop by tablespoonfuls onto greased baking sheet. Press lightly with a floured fork one way, then the opposite way. Bake at 325° for 15 to 20 minutes.
Pour boiling water over dates; let stand until cool. Add soda to dates; add all together and bake at 350°. When cool, break into pieces and use Dream Whip to blend together into large bowl. Decorate top with candied fruit if desired. Better if stands overnight.
Beat egg yolks with water; when smooth, sift in flour gradually,	stirring as well. Stir only until combined. Heat oil to approximately	325° to 350° in temperature. Dip the ingredients (fruits or vegetables) in the batter and carefully drop them	into the oil. Fry until brown and puffy and risen to the surface. Drain on paper towels. Serve immediately or keep warm in a 300° oven on a tray in a single layer.
Line bottom of pie shell with bananas. Top with blueberry pie filling. Top with Cool Whip. Refrigerate.
Melt the first 3 ingredients for 2 minutes in microwave. Stir it and mix well. Then pour these ingredients over 4 1/2 cups Rice Chex cereal. Mix well. Pour into paper bag and shake 1 cup powdered sugar over cereal mixture. Shake well or until covered. Sit back and watch the kids enjoy!
Combine flour, sugar and salt in large mixing bowl. Set aside. Bring to a boil one stick oleo, Crisco, water and cocoa. Add eggs and buttermilk with soda and vanilla mixture (beat buttermilk, soda and vanilla together before adding to eggs). Pour over dry mixture and stir. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish.
Melt butter or margarine; cool. Add sugars, eggs and vanilla. Beat well and add baking powder, flour, soda, oatmeal, cornflakes, pecans and chocolate chips. Mix well. Drop on a greased cookie sheet with an ice cream scoop (2 to 3 per cookie sheet). Bake at 350° for 12 to 15 minutes.
Cream butter, sugar, cinnamon and almond extract in a mixing bowl. Beat until light and fluffy. Add flour; beat well. Cover and chill until firm. Shape into 1 1/2-inch logs. Place on a greased baking sheet. Bake at 350° for 20 minutes. Cool. Dip in confectioners sugar. Makes 4 dozen.
Melt margarine in 9 x 13-inch pan or glass dish. Sprinkle crumbs over margarine. Pour milk over crumbs. Top with chocolate chips, coconut and nuts. Bake 25 to 30 minutes until lightly browned. Cool and cut in squares.
Bring rice and water to a boil. Remove from heat and let stand covered about 10 minutes. Grate carrots and simmer until partially cooked.
Cook and drain onion and broccoli (adding 1/2 teaspoon of salt to cooking water). Place broccoli mixture in large mixing bowl and add cheese, soup and mayonnaise. Spread into 9 x 13 baking dish that has been greased. Sprinkle dressing mix on top of broccoli and dot all over with butter. Bake at 350° for 30 minutes.
Sift the dry ingredients together. Cut the shortening into the mixture. Mix the beaten egg and milk together; add to the crumbly mixture. Just stir lightly; don't beat. Turn out on a floured board. Roll out to 1/2 to 1-inch thick. Cut out and cook in a hot oven at 400° for 12 to 15 minutes.
Preheat oven to 350°. In small bowl, blend all ingredients except turkey. Let stand 5 minutes. In roasting pan, place turkey, breast side up. Brush soup mixture onto turkey; tent with aluminum foil. Roast 1 hour, basting once. Remove foil and continue roasting 1 hour or until meat thermometer reaches 175°. Let stand, tented with aluminum foil, 10 minutes. Makes about 6 servings.
Combine the dry milk and cocoa. This can be stored at room temperature. Fill a mug with 3/4 cup water. Microwave water on High for 1 minute, or until hot. Stir in 1/4 cup cocoa mix and 1/2 to 1 packet of Equal. This makes 4 cups of cocoa.
Mix Jello, milk and coconut together. Shape into a strawberry and roll in red sugar. Dip end into green sugar.
Peel potatoes and boil until not quite done. Grate potatoes. Combine with sour cream, soup and melted butter. Grate cheese and dice onions. Combine with rest. Pour into baking dish. Top with Rice Krispies. Bake at 350° for 30 to 40 minutes.
Mix sugar and tapioca; add salt and cinnamon. Add these ingredients to berries. Place in unbaked pie shell. Mix margarine, sugar and lemon juice and dot on top of berries. Add top crust and bake at 350° until brown (about 30 minutes).
Stir garlic in oil in large skillet over medium heat 1 minute or until done. Add beef strips. Season with salt and pepper and cook until done. Remove from skillet and keep warm. Add zucchini; stir-fry until crisp-tender. Return beef to skillet with tomato halves and dressing. Heat through. Serve over hot pasta; sprinkle with cheese. Yield: 4 servings.
Mix ingredients in blender. Heat frypan. Brush with a little butter or oil. Pour in enough batter to cover the bottom. Tip the pan to make sure batter is even and thin. Brown on one side. When top is set, turn pancake. When done, butter, then sprinkle with confectioners sugar. Or put in jelly and roll jelly roll fashion. Or roll and put on syrup. Kids love these.
Cream margarine and sugar; add eggs one at a time. Add bourbon and milk. Sift together dry ingredients (reserving 1/2 cup flour for fruit) and blend. Cut up fruit and mix with the 1/2 cup flour before adding with nuts to mixture. Drop by teaspoon on greased cookie sheet. Bake at 275° for 12 minutes.
Drain yams, saving 1/2 cup syrup. Arrange yams in baking dish. Mix the 1/2 cup syrup, pineapple, honey, sugars, nutmeg and raisins. Bring to a boil and slowly add flour that has been mixed with water. Cook until mixture thickens slightly. Pour mixture over yams. Bake at 350° for 35 minutes. Set dish on cookie sheet in case of boil over. The last 5 minutes of baking time, cover yams with marshmallows. Bake until brown.
In saucepan, combine first 5 ingredients. Cover and cook until vegetables are tender, about 20 minutes. Add 1 cup milk; heat through. In medium bowl, blend sour cream and flour; gradually stir in remaining 1 cup milk. Pour about 1/3 of hot mixture into sour cream mixture. Return to pan. Cook and stir until thickened. Add dried chives as needed. Makes 6 to 8 servings.
Melt margarine, mix sugar and let cool. Add egg and vanilla. Mix flour with nuts and add to sugar mixture. Pour in greased pan and sprinkle top with chocolate bits. Bake at 350° for 20 minutes. Makes 12 brownies.
Drain pineapple, reserving 6 tablespoons of juice. Combine sugar and flour; add juice, cheese, carrots and pineapple. Place in a 2-quart casserole dish. Combine margarine and crumbs; sprinkle on top. Bake at 350° for 20 to 30 minutes, uncovered. Very colorful in a glass dish (fall colors for Thanksgiving).
Mix first 6 ingredients. Place bread on greased rimmed baking sheet. Slowly pour batter over bread; turn bread until it is coated on both sides. Cover with waxed paper, pressed onto bread. Refrigerate overnight. Melt butter in skillet and fry bread until golden brown on both sides or bake 30 to 35 minutes at 350° until golden brown. Do not turn in oven. Sprinkle with powdered sugar before serving. Remove waxed paper before baking.
Cream butter and Crisco with sugar. Add eggs, one at a time. Add flour and cream alternating until you use all.	Add vanilla. Pour into large tube pan well-greased. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until cake is done.
Mix all together minus 1/2 can tomato paste. Put meat mixture in aluminum foil. Cover with remaining tomato paste. Wrap loose. Put in crock-pot on high for 4 hours or 6 hours on low.
Drain juice from pineapple and reserve chunks and juice separately. In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat until mixture is thickened. Remove from heat and add margarine. Stir until blended. Cover and refrigerate overnight.
Brown onion in salad oil; add tomatoes. Place half the zucchini in buttered 2-quart baking dish. Add half the tomato mixture; add half the bread crumbs. Repeat layers. Bake at 350° for 1 hour. (I added shredded sharp cheese.)
Mix jello and boiling water. Add cranberry sauce and crushed pineapple. Mix all ingredients and congeal to soft stage. Then use a fork and swirl sour cream through top of jello to marbleize.
Melt chocolate chips in top of double boiler over very low heat. Stir until melted. Remove from heat. Stir in condensed milk, butter and vanilla. Blend until butter is mixed with the chocolate. Stir in nuts. Spread mixture immediately into a lightly oiled 8-inch square pan. Cool at room temperature. Cut into even squares. Yields 1 1/4 pounds.
Wash mushrooms and remove stems; save stems for filling. Place caps, hollow side up, in shallow baking dish or pie plate. Arrange larger ones to outside and smaller ones inside.
Thin the cheese with milk. Add next four ingredients and place in an 8-inch Pyrex pie plate. Brown pecans in butter and pour on top. Bake at 350° for 15 minutes. Serve hot with crackers (looks like a pie).
Mix sugar, oil and eggs until thoroughly blended. Sift together flour, soda, salt and cinnamon. Add to first mixture and beat until smooth. Stir in carrots, coconut and nuts. Pour into greased 13 x 9 1/2-inch pan. Bake at 325° for 55 minutes.
Mix together the cider vinegar, wine vinegar, sugar, salt and pepper; bring to a boil. Boil for 1 minute. Cool and then add salad oil. Into a large glass bowl or casserole, slice the zucchini, celery and bell peppers. Separate the onion slices. Cover with sauce; put on cover and refrigerate overnight.
Preheat oven to 375°. Beat margarine, sugars, pudding mix and vanilla in a large bowl until creamy. Beat in eggs. Gradually add flour and baking soda. Stir in chocolate chips and nuts. (Dough will be stiff.)
Mash the potatoes and add the margarine and the cheese which has been cut in pieces. Whip until very smooth. Drizzle Pet milk and beat until very smooth again. Fold in a desired amount of onion flakes. Spray a casserole dish and pile the potatoes in. Top with a little grated cheese. Cover and refrigerate overnight. Remove and bring to room temperature and then bake, uncovered, at 350° for about 45 minutes. Very good!
In a large Dutch pan put together the water, cinnamon and ginger. Boil and simmer for 2 hours. Melt the brown sugar in the hot water with cinnamon and ginger. Heat and boil again for 30 minutes. Cool it down and chill. Serve with 5 or 6 pine nuts.
Mix together all ingredients. Roll and cut about 15 large cookies. Bake at 400° for 8 to 12 minutes.
Brown meat in oil; cook onion, carrots and celery in 8 cups of water. Add bouillon cubes, meat and garlic powder. Mix butter and flour with 1 cup liquid. Add and cook, stirring until bubbling. Add remaining ingredients and salt and pepper to taste. Simmer until vegetables are tender.
Sift together the flour, soda, salt, cinnamon, nutmeg and allspice. Cream together the sugar, oil, eggs and buttermilk. Add dry ingredients. Add the nuts, prunes and vanilla. Mix together and pour in greased and floured pan. Bake in 350° oven for 40 to 45 minutes.
Blend well and store in refrigerator. Keeps for 2 months. Great with raw vegetables or crackers.