HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, butter and flour. Add slightly beaten eggs gradually. Add pineapple, coconut and pecans. Bake at 350° for 50 to 60 minutes.
Lightly spoon flour into measuring cup; level off. In large bowl combine 1 cup flour, sugar, onion, dill seed, salt, soda and yeast. In saucepan, beat cottage cheese, water and butter until very warm (120° to 130°). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 cups flour to form a stiff batter. Cover; let rise in warm place until light and doubled in size (45 to 65 minutes). Stir down dough. Turn into well-greased (not oiled) 1 1/2 to 2-quart casserole. Bake at 350° for 35 to 40 minutes until brown. Brush with butter and sprinkle with salt.
Preheat oven to 375°. Combine dry ingredients, except nuts, in a large bowl. Cut in margarine until crumbly. Put half of mixture in a 9 x 9 x 12-inch pan. Bake 15 minutes. Spoon fruit filling over baked crust. Top with crumb mixture and nuts; press lightly. Bake 20 minutes or until set.
Cream together cheese, butter, pepper and salt. Add flour and sesame seed. Make into a roll and wrap in wax paper; refrigerate. Slice and bake in 350° oven until slightly golden color.
After elephant is cleaned, add seasonings. Cook in a very large pot outdoors. Invite the entire Long Creak Baptist Church family. Cook elephant for 4 to 5 days or until tender. If everybody shows up, add cutup rabbit, but only as a last resort, because most people don't like "hare" in their stew.
Cook carrots whole, then remove peelings. Mix all of ingredients, except marshmallows, in blender. Bake for 1 hour at 325°. The last few minutes, add the miniature marshmallows and let melt. Serves 10.
Peel the potatoes. Cut to fit the feed tube, then fit the grating disc and grate them. Rinse and drain thoroughly, then pat them dry with absorbent paper. In a bowl beat together the egg and the flour and season generously. Add the grated potato and mix well. Pour oil into a frying pan to a depth of 1/2-inch and heat. Drop spoonfuls of the potato mixture into it and fry them, turning once or twice until the cakes are crisp and golden on both sides.
Cook oleo, onion and celery about 5 minutes. Add broccoli and cook for 10 minutes. Add rice. Add both cans of soup. Add Cheez Whiz. Bake for 40 to 45 minutes.
Mix dry instant pudding mix with whipped topping. Add pineapple, marshmallows and nuts. Mix well. Chill before serving.
In bowl, mix the berries with cornstarch, sugar and lemon juice; mix well. Let stand 15 minutes. Pour into unbaked pie shell. Dot with butter. Top with pastry. Prick with fork to vent. Bake at 400° for 45 to 55 minutes.
Bring to boil the following: dry mustard, oil, vinegar, salt and celery seed. Pour boiled mixture over chopped ingredients. Refrigerate at least overnight. Will keep in refrigerator 2 to 3 weeks.
For stuffing a half turkey, 7 to 8 pounds, double the recipe. For 15 pound turkey, make 4 times the recipe; for 25 pound turkey make 8 times.
Cream butter and sugar. Add eggs, one at a time, beating well after each egg. In another bowl, mix flour, baking powder and salt, then add to the butter mixture alternately with milk (a little flour, a little milk). Begin and end with flour. Mix well after adding each ingredient. Add flavoring and pour into a greased and floured tube or Bundt pan. Bake at 375° for about 50 minutes. Cool. Remove from pan; sprinkle confectioners sugar on top.
Mix first 3 ingredients and let cool. Add marshmallows and bananas. Chill. Cover with topping (Cool Whip).
Melt margarine and mix with cracker crumbs. Cover bottom of 8 x 14-inch pan with 1/2 of mixture.
In large pot mix all ingredients over heat. Dough will get thick. Keep stirring to play dough consistency. Remove from heat and knead. Have fun! Do not eat!
Mix sugar, flour and salt together. Add other ingredients. Pour mixture into freezer container. Freeze with a mixture of 1 part ice cream salt and 6 parts crushed ice.
Beat first 4 ingredients together well. Add next 6 ingredients and stir well together. Fold in zucchini, chocolate chips and nuts. Bake at 350° for 50 minutes. Makes 2 loaves (bread pan size).
Mix all ingredients except beans, until sugar is dissolved. Pour over beans; mix well. Let set overnight in refrigerator, stirring occasionally.
Do not use electric mixer. This is from the 1600's and hands were used. In a large bowl or on tray, soften butter by kneading with hands. Gradually work in sugar. Add egg yolks, one at a time. Add beaten egg whites and flour alternately to creamed mixture. Add flavorings (there was no vanilla then). Bake at 350° until done. Can be made in small loaf pans for gifts.
Combine dry ingredients in a mixing bowl. Add eggs and oil; beat until well mixed. Add prunes and nuts; blend well. Spoon batter into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes.
Spread thawed broccoli in bottom of casserole dish. Heat together the soup and Cheez Whiz until smooth. Pour over the broccoli. Top with the fried onions. Bake at 350° for 30 minutes.
Beat cream cheese and butter with a mixer. Add sugars and vanilla. Beat until creamy. Add chocolate chips and chill for 2 hours. Form into ball and roll in pecans. Serve with graham crackers.
Brown pork chops and drain. Add remaining ingredients. Simmer for about 30 minutes.
Preheat oven to 450°. Mix ingredients together. Knead. Roll into biscuits. Makes 6 to 8 medium. Bake 10 to 15 minutes until brown. Serve hot with Grandma's molasses, butter or Welch's grape jelly. A tasty treat.
Make slits in meat with tip of sharp knife. Insert slivers of garlic. Rub surface of meat with salt and pepper. Layer potatoes and onion in bottom of large, shallow baking dish. Sprinkle with flour. Place leg of lamb on top of potatoes. Pour broth over potatoes; dot with butter. Sprinkle with parsley.
Brown hamburger. Drain well. Add all ingredients; put in crock-pot. Cook on low heat all day.
Saute onion and garlic until clear. Add carrot, celery and turkey; saute a few more minutes, stirring often, until turkey is browned. Add gravy, soy sauce and ginger. Mix 1 tablespoon cornstarch into 1/2 cup or more of cold water. Stir very well. Gradually add this to the turkey mixture, stirring over medium heat until bubbly and thickened. If too thick, add water until gravy is right. Add remaining vegetables and serve over rice or noodles.
Drain juice of fruits into large glass casserole to measure 3 cups liquid. Add water if not 3 cups. Add to this, the 2 packages of pudding. Stir and microwave on Full power 8 to 10 minutes or until bubbly and thickened. Add fruits and stir together. Let chill thoroughly before serving.
Slightly mix the eggs and milk together. Lay vegetables in greased 9 x 13-inch pan. Crumble bread on vegetables. Pour milk and eggs over bread. Season with salt and pepper. Bake at 350° until bubbly.
Saute onion in margarine. Cook lasagna noodles as directed on package. Pare and cook potatoes, then mash potatoes with cheese until cheese is melted. Butter 13 x 9-inch casserole. Layer 3 lasagna noodles, potato mixture and 1/3 onion/margarine mixture. Again layer 3 lasagna noodles, remaining potato mixture and 1/3 onion/ margarine mixture. End with 3 lasagna noodles, remaining potato mixture and 1/3 onion/margarine mixture. Seal pan with foil and bake 30 minutes in preheated 350° oven.
Mix and cook 20 minutes. One or two hot peppers can be added. Makes 11 or 12 pints.
Cook rump roast in crock-pot on low for 8 hours. Remove grease and chip roast with fork. Add all ingredients and cook 1 more hour.
Peel, core and quartered apples, set aside. Preheat oven to 350°. Separate crescent rolls. wrap an apple quarter in each roll. Place in an 8 inch square baking dish. Sprinkle with cinnamon.
Combine ground beef, milk, salt and pepper; shape into 16 meatballs. Brown in small amount of fat. Combine catsup, Worcestershire sauce, onion, sugar, vinegar and water. Pour over meatballs. Cover; cook for 10 minutes. Turn meat occasionally. Serve over rice.
Mix all ingredients together except the mushroom soup and form into patties. Fry in nonstick pan with minimum amount of oil. Place in a baking dish and cover with mushroom soup that has been diluted with 1/2 cup water. Bake 45 minutes at 375°.
Have cheeses at room temperature. Mix cheeses and all other ingredients except pecans thoroughly. Put in freezer until firm. Shape into ball and roll in pecans. Return to refrigerator until ready to serve with crackers.
Beat eggs in small mixer bowl; blend in sugar and melted margarine. Combine flour, cocoa and salt. Add to margarine mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie pan. Bake at 350° for 25 to 30 minutes or until almost set. Cool; cut into wedges. Serve with ice cream and hot fudge sauce.
Flatten chicken breasts and place a slice of ham and cheese on each. Roll chicken. Dip into melted margarine, then roll in bread crumbs. Place in well buttered baking dish. Bake at 325° for 1 hour.
Make a white sauce of flour, butter, seasoning and milk. Add cheese and cook until cheese melts. Add egg yolks and stir well. Let cool. When ready to bake, beat egg whites until stiff and fold into the cheese mixture. Pour into well-buttered baking pan. Cook at 300° for 30 to 45 minutes.
Layer, starting with bean dip at bottom, mixture of mayonnaise and taco dip, chopped tomatoes, chopped green pepper, sliced black olives, shredded Longhorn, Cheddar and Monterey Jack cheese on top.
Cream cocoa, sugar, salt and butter. Add coffee, then buttermilk, soda and baking powder. Add flour, then flavoring.
Sift flour, baking soda, salt and sugar onto a piece of wax paper. Combine eggs and buttermilk in a medium bowl. Add remaining ingredients. Drop batter onto a hot griddle and brown on both sides.
Mix all fruit with juice together. Add bananas and apples. Sprinkle pudding mix over fruit and mix all together. Keep refrigerated.
Pour 1/2 cup of the cracker crumbs in the bottom of casserole. Top with scallops. Cover with remaining cracker crumbs. Pour cream and butter on top. Bake at 350° for 30 minutes.
Beat egg yolks. Combine sour cream and soda. Add to egg yolks. Combine flour, baking powder and sugar. Stir in sour cream mixture. Add butter and beat at medium speed until blended. In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Pour 1/4 cup of batter onto hot, lightly greased skillet. Turn when tops are bubbly and edges look cooked.
In a saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat; immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. Fold in the cranberries, apples, orange, and nuts. Pour into mold. Chill until firm. Unmold onto lettuce. Garnish with mayonnaise.
Pour prepared rhubarb juice into a large kettle; heat. As it heats, add pectin. Stir to dissolve. Bring to a rolling boil. Stir in sugar; stir until it completely dissolves. Continue to stir once in awhile. Boil 3 minutes or until a rolling boil cannot be stirred away. Skim. Pour into jars and seal or seal with paraffin.
If you like a lot of gravy (optional), use 2 packages onion soup mix and 2 cans of cream of mushroom soup.
Soak apricots in warm water until soft; drain. Mix sugar, egg, margarine, water, orange juice, flour, baking soda, baking powder and salt. Blend in apricots and nuts. Let stand 20 minutes. Bake at 350° for 50 to 60 minutes.
Mix first 5 ingredients together. Bake at 350° for 30 minutes, covered. Mix 1/2 cup shredded Swiss cheese and the remaining 1/2 can onion rings. Sprinkle over top of casserole and bake 10 minutes more, covered.
I am the way, the truth and the life; no man cometh unto the Father, but by Me.
Brown the first 3 ingredients and set aside. Combine flour, eggs, milk, pepper and oregano, making a soft batter. Grease 13 x 9-inch pan; sprinkle lightly with corn meal.
Combine egg yolks and sweetened condensed milk. Mix well. Add lime juice, blend well. Turn into pie shell. Beat egg whites until stiff peaks form, gradually adding sugar. Swirl onto pie, spreading to edge of pie shell all around. Bake in 300° oven until meringue is pale honey-colored.
Melt butterscotch morsels in top of a double boiler over low heat. Add noodles and nuts. Stir lightly until all noodles are coated. Drop by spoonfuls onto waxed paper. Let stand until firm.
Brown ground beef, onion and pepper (optional). Add sauce, paste, tomatoes and remaining ingredients. Add pepperoni and simmer until ready.
Mix all of the ingredients together. Stir into shredded cabbage, carrot and onions. Let set for at least an hour.
Mix German cake mix according to package directions. Pour half of the batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes. While this is baking, in microwave or over low heat, melt butter and caramels with milk. Pour on top of cake. Sprinkle chocolate chips and pecans over caramel layer. Spoon rest of batter over this. Bake at 250° for 20 minutes and then at 350° for 10 minutes. Let cool, cover and refrigerate.
Prepare pie crust as suggested on package. While it's browning, mix milk and vanilla pudding until dissolved. Add peanut butter and keep stirring until peanut butter is mixed well. Cook pudding, stirring constantly until very thick and almost set. Pour into baked pie shell. Chill for two hours before slicing. Can be topped with sliced bananas, whipped cream or peanut butter flavored morsels or be really bad and put chocolate peanut butter cup halves on top!
Combine first 5 ingredients. Add eggs, milk and oil. Beat or mix until smooth about 1 minute. Bake in greased 9 x 9 x 2 pan. Yields 9 servings.
Heat oven to 400°. Grease bottom of jelly roll pans or large cookie sheets. Mix all ingredients, except sweet and sour sauce, in medium size bowl. Shape into 1 1/2 inch balls (about 20). Wet hands slightly for ease in shaping meatballs. Bake until brown, 15 to 20 minutes. Transfer meatballs to a serving dish and drizzle with desired amount of bottled sauce.
Crumble Oreos in large bowl. Mix softened ice cream and Cool Whip with Oreos until well blended. Spread mixture in 9 x 13-inch pan. Reserve about 1/3 of Cool Whip to spread on top. Grate chocolate bars on top and freeze.
Cut fish into finger strips; salt and pepper fish to taste. Mix ingredients together with ice water until mixture is consistency of pancake mix. Fry in deep fat. Dip fish strips into batter, drop into fat and drain.
Mix together onion, parsley, garlic, butter, bread crumbs and seasonings. Cut each tomato into 8 wedges, then place into a greased, shallow, 2-quart baking dish. Sprinkle tomatoes with herb mixture. Bake in a 425° oven for 8 to 10 minutes. Serves 4.
Reserve liquid from beans. Cook bacon, return 2 tablespoons of fat to skillet; blend in flour and sugar. Add vinegar and 1 cup bean liquid. Add water, if necessary, to make 1 cup. Cook, stirring constantly, until mixture boils and thickens. Add onion, dill, salt and pepper. Combine beans and potatoes in pan. Add sauce and heat just until hot. Top with crumbled bacon.
*(Celery, carrots, parsnips, green beans, turnip, squash, cauliflower, broccoli.)
Layer on large skillet (seven layers): bean dip, avocado and pepper mixture, combined yogurt, mayonnaise and taco mixture, onions, tomatoes and olives. Cover with cheese. Serve with tortilla chips surrounding the seven layered mix.
Mix 4 eggs, pudding mix, oil, cake mix and 7-Up. Mix well and bake at 350° for 30 to 40 minutes or until cake is done. When cake is finished, punch holes and pour your topping over it.
Preheat oven to 350°. Sift sugar. Add 1/2 cup butter. Stir butter mixture into flour. Beat in 1 egg and cream until smooth. Add raisins, nuts, applesauce and other ingredients. Bake in greased pan 50 to 60 minutes until done.
Melt butter in a large saucepan; saute celery, carrot and onion until tender. Add flour and blend well. Add chicken broth and cook until thickened. Add cheese; stir until melted. Stir in half and half and milk (for thicker soup, reduce half and half by 1/2 cup). Add seasonings and bacon. Heat, but do not boil, and serve. Serves 4 to 6.
Mix together all ingredients and pour into unbaked pie shell. Bake in preheated 325° oven. Bake until mixture does not seem thin.
Combine flour and salt in large mixing bowl. Cut in shortening with pastry blender until mixture is of cornmeal consistency. Beat egg; add 1 cup cold water and vinegar. Pour slowly into flour mixture, stirring with a fork until particles are moistened. Divide pastry into 3 balls; wrap securely in plastic wrap. Refrigerate until ready to use.
Sift flour, cream of tartar and baking powder together. Heat oven to 350°. Beat egg whites until stiff; set aside. In a large bowl put in egg yolks and water; beat until foamy. Add sugar and beat again. Add sifted dry ingredients gradually, beating well. Add several drops of orange flavoring and beat. Fold in egg whites. Put into ungreased tube pan. Bake 1 hour. If preferred drizzle with white icing glaze.
Combine dry ingredients and milk. Bake at 400° (15 to 20 minutes). Batter may be stored in refrigerator 6 weeks.
Cook potatoes in just enough water to cover. Reserve water and add tomato juice. Fry bacon until crisp, drain and crumble. In	bacon grease,	saute onions and green pepper. Brown beef, then rinse and drain. Add remaining ingredients and simmer approximately 30 minutes. Freezes well.
Thoroughly combine cocoa, sugar and salt in a heavy 4-quart saucepan. Stir in milk. Bring to a boil over medium heat, stirring constantly. Boil without stirring to 234° (soft ball stage), or until a small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°. Add nuts. Beat until fudge thickens and loses some of its gloss. Quickly spread fudge in a lightly greased 8 or 9-inch square pan. Cool; cut into 1-inch squares.
Beat eggs, gradually adding the sugar. Mix in the oil. Measure flour, salt and baking powder; mix. Add the dry ingredients alternately with the milk. Add remaining ingredients. Bake in greased and floured Bundt or tube pan at 350° for 1 hour. Place on rack to cool.
Place shrimp in top of double boiler with generous amount of salt. Cook over boiling water until shrimp are pink. Drain off juice. Pack shrimp, onions, peppers and garlic juice in glass jar. Mix remaining ingredients in bowl. Pour over shrimp. Cover tightly. Be sure shrimp are completely covered with liquid. Chill for 24 hours to 1 week, shaking jar frequently.
Soak lasagna noodles in warm water for five minutes or until softened, taking care the noodles do not stick together. Combine next 4 ingredients in large bowl; mix well. Set aside. In medium bowl, combine Ricotta cheese and eggs. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray. Spread 1 1/2 cups of vegetable mixture on bottom of pan. Divide the Ricotta mixture equally among the softened noodles; spread evenly over each noodle. Reserve one cup of vegetable mixture; set aside.
Mix all ingredients thoroughly. Add tomatoes and lettuce to top, then sprinkle with shredded cheese. Dip with tortilla style chips. Chill until serving time.
Grill (or fry) hamburgers to desired doneness, flattening out a little while cooking. Drain chilies. Place 1 or 2 chilies on burger. Also place a few onions and top with a slice of cheese. Lower grill, cover and grill until cheese melts, or put a lid on the skillet. Transfer to buns. Good with mayonnaise or brown mustard.
Heat oven to 450°. Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 13 x 9 x 2-inch baking dish.
Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice from concentrate, sugar, cornstarch, crushed red pepper and 1/4 cup water. In wok or large skillet, stir-fry pork and garlic in hot oil for 3 minutes, or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. Refrigerate any leftovers.
Cook chicken and debone; mix stuffing as directed on box. Spread in bottom of pan. Cut chicken in pieces and spread on stuffing. Dilute cream of chicken soup with chicken broth and pour over chicken. Melt oleo and crumble crackers in oleo. Spread on top of soup. Bake at 350° for 35 to 45 minutes.
Before starting, sample rum to check quality. Good, isn't it? Now proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat. With electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon of thugar and beat again.
Mix eggs, sugar, Karo and vanilla. Beat until mixed; add pecans and put in 2 pie crusts and bake for 45 minutes at 350°.
Cream together butter, shortening and sugar. Add eggs. Stir in flour and vanilla. Chill in fridge, then roll into shape desired. Bake at 400°. Cool and decorate.
Puree 3 of the tomatoes in a food processor or blender until smooth. Transfer to a bowl. Dice the remaining tomato and stir it, along with the cucumber, chives and dill, into the puree. Season with salt and pepper. Slowly stir in olive oil until incorporated. Cover and chill until ready to serve.
Cook noodles until done. Heat oven to 350 degrees. Place noodles in baking dish. Slice the velveeta and place on top then take the shredded cheese and sprinkle on top. Bake until all the cheese is melted.
Pour ingredients over oyster crackers and stir to coat. Place in a warm oven for 15 to 20 minutes. Store in a tight covered container.
Mix together all ingredients except cheese. Pour into greased 8 x 8 x 2-inch dish. Top with cheese and bake at 350° for 30 minutes until set. This can be mixed together and frozen and baked later. Allow more baking time if frozen.
Brown ground beef, onion, bell pepper and garlic salt. Add other ingredients and simmer for 1 1/2 hours. Add water, if necessary. Serve over your favorite noodles. Great sauce for lasagna.
Cook macaroni; drain. Mix everything together and put in buttered casserole dish. Bake at 375° for 25 to 30 minutes.
Alternate layers of drained beans (reserving 1/4 cup bean liquid) and onions in a baking dish. Mix mushroom soup and reserved bean liquid; pour over vegetables. Sprinkle with cheese. Bake in a moderate oven (350°) about 30 minutes, until heated through. Makes six servings.
Whisk together soy sauce, sesame oil, cornstarch and clam juice. Cut scallops in half. Slice pepper thin. Cut peas in half. Chop tomato. Heat oil and add shrimp. Saute 30 seconds. Remove to warm dish. Add scallops to pan and saute 20 seconds. Remove to dish with shrimp. Add scallions, pepper, peas and tomatoes. Return seafood to pan. Add cornstarch mixture. Cook and stir until sauce thickens. Serve over rice.
Dissolve yeast in warm water. Stir in ginger and 1 tablespoon sugar; let stand in warm place for 15 minutes, or until bubbly. Stir in remaining ingredients, except flour. Add flour, beating with electric mixer, 1 cup at a time, beating well after each addition. Stir in last cup by hand.
Combine first 6 ingredients and mix well. Cut ham into 20 cubes. Shape a thin layer of cheese mixture around each ham cube. Place on greased cookie sheet. Bake at 400° for 15 minutes or until lightly browned. Serve hot or cold. Makes 20 servings.
Lightly coat with nonstick cooking spray the insides of muffin tins (1 1/2-inches deep) to accomodate about 15 muffins. Thoroughly blend together the bran, flour, baking soda, salt, sugar and raisins in a bowl. Whisk the buttermilk, molasses, oil and egg in a bowl. Pour over dry ingredients and mix until well blended.
Lightly mix first seven ingredients and form in a loaf. Place in a shallow pan in 350° oven. While it is starting to bake, combine remaining ingredients and pour over meat loaf. Bake 1 1/2 hours, basting frequently.
Spread blueberries in crust. In a small bowl, combine sour cream, sugar, egg yolk and vanilla; pour over blueberries. Preheat oven to 325°. Bake 40 to 45 minutes, then chill.