HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the macaroni. Rinse, drain and chill. Mix together the salt, black pepper, oregano, vinegar and salad oil. Set aside for dressing. Mix macaroni with remaining ingredients and pour dressing over. Mix well. Chill in refrigerator overnight and then let stand 3 hours at room temperature before serving.
Put sugar, flour, salt, vanilla and eggs in a bowl. Beat well. Add milk and beat again. Add melted butter and beat again. Bake in unbaked pie shells at 375° for 45 minutes. This will make three medium-size pies.
Prepare white cake mix as directed on package. After cake cools, poke holes all over cake with the handle of a wooden spoon (need to be large holes). Pour cream of coconut over cake. Frost with Cool Whip and sprinkle with coconut. Keep in the refrigerator.
Turn oven to 140° (lowest your oven gets). Line 2 baking sheets with foil. Place rack on top of foil (cookie rack). Slice tomatoes lengthwise and cut off bottoms. Sprinkle with salt and pepper. Place in oven and let dry to golden (4 to 8 hours). If they are red-brown, they dried too long. Remove, let cool and place in jar. Add garlic, basil and olive oil. Use with pasta, salads or alone.
Cook beef until well browned on all sides. Remove from pan. Add onions to drippings. Saute until golden. Return meat. Add paprika, salt and pepper. Stir until well blended. Stir in 3/4 cup beef broth; bring to a boil. Reduce heat and simmer for 2 hours. Combine flour and remaining broth. Gradually add to beef mixture, stirring constantly. Simmer, uncovered, 5 minutes. Just before serving, add sour cream. Do not boil. Serve with noodles.
In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder. Stir in cheeses, onion and spinach. Spoon mixture in a 13 x 9-inch greased pan and level off. Bake in a 350° oven for 35 minutes. Let cool 1 hour. Cut into squares.
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
Take love and loyalty, mix thoroughly with faith. Blend with tenderness, kindness and understanding. Add friendship and hope. Sprinkle with laughter. Bake with sunshine. Serve daily with communication.
Set oven to 350°. In large mixing bowl, cream butter and brown sugar. Add egg and yogurt. Combine white flour, baking powder, salt and cinnamon and sift into creamed mixture. Add whole wheat flour, rolled oats, mashed bananas and nuts or seeds. Mix just to blend. Turn into a greased 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan. Bake 30 minutes at 350° or until center springs back to the touch and sides shrink away from pan.
Cream oleo and sugar well in a bowl. Add beaten egg yolks, flour and sour cream, mixing thoroughly. Fold in stiffly beaten egg whites. Pour into pie shell and bake at 350° for 30 minutes.
Slice eggplant about 1/2 inch. Slice cheese. Make a batter of eggs and milk. Dip eggplant in batter and bread crumbs. Brown in oil; set aside. Line bottom of casserole with eggplant; add a layer of cheese. Sprinkle on oregano and salt. Pour on 2 cans sauce, then Parmesan cheese. Add another layer of everything. Bake 55 minutes at 350°. Let set 5 or 10 minutes.
Mix around 4 to 5 p.m. Warm water; cool to lukewarm. Combine sugar and yeast. Add melted margarine, salt and eggs. Add flour as needed. Knead down every hour for four times. Make into buns. Let stand until morning. Bake at 350°.
Mix together yellow cake mix, Crisco oil, 1/2 cup sugar, eggs and sour cream. Pour 1/2 of mixture into a 9 x 13 cake pan. Mix together brown sugar, cinnamon and pecans; pour 1/2 on top of cake batter. Swirl with knife. Pour rest of cake batter into the pan. Top with remaining mixture of brown sugar, cinnamon and pecans. Swirl again. Bake in moderate oven, 325° for 45 minutes. Mix together powdered sugar, milk, vanilla and butter. While cake is still hot, punch holes in top with a knife and rum knife around the edges of the cake. Pour mixture on top of cake while it is still hot. Let mixture run into holes.
Cream butter, add sugar and beaten egg yolks. Beat until light. Add milk, salt and enough flour to make dough easy to handle. Break off small pieces of dough, roll between floured hands until about 1/2 inch thick. Shape cookies like a circle and place on cookie sheet. Brush with egg white and 1 tablespoon rosewater mixture. Sprinkle with nuts and sugar. Bake in 325° oven for 15 minutes. You may add anise seed or sesame seeds to dough mixture.
In a saucepan, combine the powdered sugar, milk and oleo. Bring to a boil and boil for 3 minutes. Add the marshmallow cream and the peanut butter. Add nuts if desired. Spread in a buttered 9 x 13-inch pan.
Mix dry ingredients in a large bowl. Add turkey, onion, green pepper and garlic. Mix well. Form into 12 to 16 balls. Spray a nonstick pan with Pam. Fry the balls until browned.
Mix flour, pepper salt, monosodium glutamate and oregano. Dredge steak with seasoned flour and brown in skillet. Place in flat baking pan. Saute onions, garlic and mushrooms in cooking oil for 3 minutes. Add tomatoes and beef stock. Cook a minute longer. Pour sauce over steak and cover pan but not completely. Bake at 350° for 2 hours.
Press crumb mixture in bottom of 8 x 8-inch pan. Beat cheese and powdered sugar together. Mix whipping cream with cheese mixture. Pour over crumbs and cover with pie filling and chill.
Wash shrimp and place in deep casserole dish. Melt butter in microwave. Add lemon juice, Worcestershire sauce and seasonings to butter. Stir well. You may want to adjust garlic or salt to taste. Pour butter mixture over raw shrimp. Cook in microwave for approximately 15 minutes on High setting until shrimp is pink. Serve with thick slices of French bread.
Add all ingredients and beat well; add fruit. Put in ice cream freezer and finish filling with milk to fill line on container.	Make in ice cream freezer.
Mix eggs, pineapple, sugar and flour in 2-quart casserole. Bake in 350° oven for 15 minutes. In the meantime, brown the bread cubes in margarine in skillet. Cover top of casserole with browned bread cubes and bake 45 minutes more. Serves 6.
Put on dough board and roll out thin. Cut in long strips and tear in pieces. Drop in chicken broth pot. Let dough stand before rolling out and cutting.
Mix sugar and oil. Add beaten eggs and beat well. Add flour and milk alternately to	oil and sugar mixture.	Add flavoring and coconut and mix. Bake 45 minutes to 1 hour in 350° oven. Use well-greased Bundt pan or tube pan.
Brown meat (seasoned), onion and garlic on low heat, then add other ingredients except macaroni, Cover and simmer 1 hour. Add cooked macaroni (1/4 cup uncooked). Simmer an additional 10 to 15 minutes. Yields 4 to 6 servings.
Cream oleo and 2 cups of white sugar together. Beat in eggs. Fold in sour cream and vanilla. Add flour, baking powder and salt; beat until smooth. Pour 1/2 of batter in a greased 9 x 13-inch pan.
Cook and mash sweet potatoes. Mix in eggs until blended. Add 1/4 cup brown sugar, salt and cinnamon. Mix until blended. Add orange juice and blend until fluffy. Put mixture in oiled baking dish. Sprinkle 1 cup chopped pecans on top. Sprinkle 1/2 cup brown sugar over pecans. Pour 1/2 cup melted butter over brown sugar. Bake at 375° for 20 minutes.
Combine dry ingredients. Add oil & eggs; mix well. Add carrots, drained pineapple, & nuts. Bake in 9x13 greased pan at 350° for 35-40 minutes.
Mix and put in baked pie shell. Whip egg whites with sugar for meringue. Bake until peaks are brown.
Mix margarine, peanut butter and both sugars until creamy. Add eggs, milk and vanilla. Beat until fluffy. Blend in dry ingredients and mix until thoroughly combined. Form dough into walnut-sized balls and roll each ball in a bowl of sugar. Place balls 2-inches apart on an ungreased cookie sheet. Bake at 375° for 8 minutes. Quickly press chocolate Kisses into center of each cookie and return to oven for 3 minutes longer.
Combine all ingredients. Bake 1 hour in 9 x 9-inch pan at 350°.
Beat butter, sugar, vanilla and 1 tablespoon of water together. Add in flour, chopped pecans and dash of salt. Blend together with wooden spoon or by kneading (add flour OR water as necessary to get a good play dough-like consistency). Roll into 1-inch balls (or egg shapes for Easter). Freeze (once shaped) and pull out to bake at a later date OR bake at 325° for 20 minutes. Allow to cool, then roll in powdered sugar.
Layer, beginning with the beans, then mashed avocados, then mix the sour cream, mayonnaise and taco seasoning mix and pour over the top. Next, the grated cheese. Chop or slice the green onions. Spread the green onions and black olives and diced tomato on top. Refrigerate at least 1 hour. Serve with taco chips.
Empty cans of tomato soup and beef consomme into a pan, adding the 1 can of water. Stir until smooth. Add thyme and marjoram and simmer for 10 minutes. Serve immediately. Makes 4 servings.
Fry bacon; reserve a few strips for the top and chop the rest. Combine all the ingredients and add chopped bacon pieces. Place in casserole or baking dish and bake at 350° for 1 hour.
In blender, crush 4 cookies at a time. If no blender, roll them out. Cream together the margarine or butter with the cream cheese and confectioners sugar.
Drain tuna fish, beans and artichoke hearts and combine the three ingredients with celery. Add ripe olives which have been drained and sliced. Mix ingredients in bowl and sprinkle with salt. Add creamy dressing. Toss lightly and chill. Serves 4 to 6.
Mix flour, butter, sugar, the 1/2 cup of chopped pecans and water. Pat this mixture into a 9 x 13-inch pan. Sprinkle the tablespoon of sugar on top. Bake at 350° for 15 minutes. Cool. Mix the cream cheese, powdered sugar and the one cup Cool Whip. Dab onto the crust and spread lightly evenly. Beat together the milk and pudding mixes. Spread over filling in pie pan. Chill in refrigerator until set. Spread a thin layer of Cool Whip over this. Sprinkle (garnish) with pecan pieces.
In a mixing bowl, toss crabmeat with all ingredients, except oil and lemon, mixing thoroughly. Shape into 6 or 7 cakes.
Beat warm potatoes and cream cheese until smooth. Fold in eggs, flour, salt and pepper. Mix well. Pour into a greased casserole dish and dot with butter or margarine. Top with onion rings. Bake at 375° for 30 minutes. Serves 6.
Prepare stuffing according to directions. Add dry bread crumbs to make larger portions. Add chicken or turkey and cream of chicken soup (undiluted). Bake at 325° or 350° until heated through.
Boil chicken until done. Save broth. While chicken is cooling, cut celery and onion into small pieces. Put into food processor and chop, being careful not to overchop. Squeeze the liquid out of celery and onion. Mix all the ingredients, except for the broth. Put broth in a jar and save for another recipe. Mix and let stand for half an hour, then serve.
Cut avocado in half; peel, pit and mash well in a medium bowl. Stir in mayonnaise, onion, lemon juice, salt, red pepper seasoning and tomato. Cover tightly; chill about an hour. When ready to serve, spoon into a small bowl; sprinkle bacon bites on top. Place bowl on a large serving plate; surround with corn chips.
In top of double boiler, over boiling water, melt morsels with sweetened condensed milk and butter. Remove from heat.
Combine all ingredients together in a bowl, toss well. Cover and chill 3 hours.
Preheat oven to 350°. Grease a 9-inch square baking pan. Combine all ingredients and stir until well blended. Sprinkle with streusel topping. Make indentations in the batter so topping will bake into cake. Bake 20 to 25 minutes or until golden brown.
Bring all vegetables to boil. Cook until done on lower heat. Sprinkle salt to taste. Add a little Accent, George Washington seasoning or McKay's chicken seasoning.
Peel eggplant and slice about 1/4-inch thick. Dip in egg and bread crumbs. Fry in hot oil on both sides until brown. Put a little spaghetti sauce in bottom of baking dish: one layer of eggplant, one layer of Mozzarella cheese, a little more spaghetti sauce on top of cheese and add a little Parmesan cheese on top of sauce. Start with another layer. Bake at 350° for 25 minutes.
Thirty minutes before serving, heat about 3/4 cup of oil in a 12-inch skillet over medium heat to 370° on deep-fat thermometer. Or heat oil in electric skillet to 370°. In a medium bowl, mix flour, milk, baking powder, salt and egg with a fork or wire whisk. When oil is ready, hold funnel with finger over spout while pouring 1/2 cup batter into top of funnel. Carefully remove finger to let batter run out into oil in a steam, spiraling it to form small circle. Fry 6 to 8 minutes or until golden brown, turning once with tongs. Drain well on paper towel. Sprinkle cakes lightly with powdered sugar. Serve warm or cold.
Dissolve yeast in water; heat milk and shortening in saucepan until milk is scalded and shortening melted. Blend together sugar and salt; add to hot milk mixture in large bowl. Cool to lukewarm; blend in egg and yeast. Gradually add flour. Mix thoroughly. Grease top and cover. Let rise until double in bulk (about 1 hour). Divide dough in half; roll out to 12 x 9-inch rectangle. Cut into 4 x 2-inch strips. Cut each strip twice about halfway across on 4-inch side. Spread apart so sides do not touch. Place on floured board and cover. Let rise 45 minutes. Fry in deep fat until golden brown, 1 to 2 minutes each side. Drain on paper towels. Dip in thin syrup made with powdered sugar, milk and a little vanilla.
Crush corn flakes cereal to measure 1 1/3 cups; set aside. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla. Add flour mixture. Mix until well combined. Stir in nuts, dates and chopped cherries.
Pour boiling water over sugar, salt and Crisco; stir until Crisco is melted. Cool mixture to lukewarm. Dissolve yeast in 1/2 cup lukewarm water; mix with first water. Add egg; stir in flour to make soft dough. Grease a bowl with cooking oil. Place dough in bowl; turn to grease on all sides. Cover tightly; store in refrigerator until ready to use. Will keep about 1 week. When ready to use, punch down. Make into rolls. Place on a greased baking sheet. Brush with melted butter. Let rise in a warm place until double in bulk, about 1 hour. Bake in a hot oven at 425° for 20 minutes. Makes 24 rolls.
Cream the sugar and oil. Add eggs, flour, salt and soda. Mix well. Add nuts. Mash bananas and add.
Drain the juice from 1 can of chickpeas. Place the drained beans in a blender. Add the second can of chickpeas, water and all. Add the tahini, lemon juice and garlic; blend until smooth. Pour onto a large plate and drizzle olive oil over top. Garnish with parsley. Serve with sliced vegetables for dip, along with pita bread cut into wedges.
Preheat oven to 300°. Cream shortening and sugar. Add eggs, one at a time, beating well after each one. Sift flour and baking powder together and add alternately with milk, starting with flour and ending with flour. Add flavorings and mix well. Bake in a 10-inch greased and floured tube pan for 1 hour and 15 minutes or until done.
Mash avocados, then mix all ingredients except lettuce and tomatoes thoroughly. Arrange chopped lettuce and tomatoes in nests on 4 to 6 salad plates. Mound avocado mixture in each nest. Sprinkle paprika on top of each salad. Yield: 6 servings.
In a large pan, heat the oil and butter. Lightly brown the garlic cloves. Add tomatoes, chicken broth, wine, basil and pepper. Cook over medium heat for 10 minutes. Add broccoli. Cover pan and cook over medium heat another 10 minutes.
Mash yams. Add all ingredients except marshmallows. Place in baking dish. Bake 30 minutes. Remove from oven and add marshmallows. Return to oven long enough to melt and brown marshmallows.
Layer tuna, rice, almonds and oranges in a 13 x 11-inch pan. Sprinkle with pepper and salt. Spread soup over the top. Add 1 can of water. Put the chow mein noodles over the top. Cook in oven (325°) for 30 minutes or microwave 5 to 8 minutes. Let stand.
Sprinkle cinnamon on bread. Cover cinnamon with sugar. Cover sugar with margarine. Put into oven to toast! Serve warm!
Brown hamburger. Add onions and peppers, cook a few minutes more. Drain grease. Add tomatoes and simmer 30 minutes.
Bring to a boil and boil for 3 to 5 minutes the sugar, butter, cocoa and milk, then add oats, peanut butter and vanilla. Mix together, then drop by teaspoons onto waxed paper to cool. (Instead of peanut butter you may use coconut.)
To keep cracked eggs from cooking out so much and to make removal of the shell of a hard-boiled egg easier, add salt to the cooking water.
Quarter rolls and dip into melted butter. Alternate layers of rolls, pepperoni and cheese. End with cheese. Bake 45 minutes at 350°.
Mix all ingredients together and shape into balls about 1 inch in diameter. Place on baking sheet and bake at 375° until golden (8 to 10 minutes).
Heat oil in saucepan. Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.
Mix all ingredients well. Spread in a large Pyrex dish. Bake at 350° for 45-50 minutes or until bubbling.
Combine brown sugar substitute, flour, milk, egg yolks, margarine, vanilla and salt. Cook over medium heat until mixture comes to a rolling boil, stirring constantly. Pour pudding into baked pie crust. Whip egg whites until soft peaks form; add sugar substitute and whip until thick and stiff. Spread on top of pudding, sealing edges. Bake at 350° until lightly browned, about 12 to 15 minutes. Yield: 8 serving, calories per serving 62. Please add calories for pie crust.
Roux Recipe: Instead of the time consuming old recipes for roux of past, Brother Bobby has found a modern microwave way of conjuring up a roux. In a microwave-safe bowl, combine 1/2 cup of flour and 1/2 cup of vegetable oil. Cover with paper towel. Put in microwave on High about 1 to 2 minutes. Stir roux. Microwave at 30 second intervals as you stir well, heat, then stir well until the roux has a purple hue. Don't let roux get black (burnt). When purple, remove from microwave and set aside.
Mix directly in pie plate. Mixes easy with a fork; then when all is well moistened, pat out to cover bottom and sides evenly. Add fresh fruit or a can of pie filling of your choice.
Cook meat, onion and green pepper in skillet until meat is lightly browned and vegies are tender. Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25 minutes, until thick. Add cheese, stir until melted. Turn into greased 9 x 9 x 2-inch baking dish. Stir cornmeal and 1/2 teaspoon salt into cold water. Cook, stirring constantly, until thick. Add butter or margarine, mix well. Spoon over hot meat mixture. Bake in 375° oven about 40 minutes. Makes 6 servings.
Cook rice according to package directions. Cook eggs. Use cooked meat (small amount). Add small amount of remaining ingredients. Use soy sauce to taste. Mix well. Refrigerate to keep.
Beat sugar, lard and salt together. Add yolks and beat. Add yeast, dissolved in 1/4 cup warm water. Beat again. Add 4 cups warm water. Add enough flour to handle (about 10 cups for firmer dough). Keep in refrigerator. Let rise once or twice before storing. Use as needed. Shape into rolls; let rise and bake.
Mix mayo, vinegar and sugar for dressing. Add onions, pour over broccoli and mix as you add raisins; let sit in refrigerator for 4 hours. Just before serving, sprinkle on bacon bits and sunflower seeds and mix.
Peel and chunk raw tomatoes. Place in colander to drain (approximately 10 to 15 minutes). Chop green peppers, onions and hot peppers. Mix everything and bring to a boil. Simmer for one hour plus to reduce liquid. Place in pint jars. Seal and use water bath for 10 minutes. Makes 5 pints.
Mix crust of	flour,	powdered sugar and margarine. Press into a 15 x 10-inch pan.	Bake at 350° for 15 minutes (crust will be light). Combine eggs, sugar, flour and salt; beat together. Fold in rhubarb. Spread filling mixture on hot crust. Return to oven; bake 40 to 45 minutes longer.
Combine all ingredients. Chill for several hours. Serve on lettuce leaves. Garnish with fresh apple slices. Serves 4.
In a large saucepan, melt the margarine; add sugar, water and vanilla. Let cool. Add eggs, then dry ingredients, which have been sifted together. Add chocolate bits and chopped nuts. Mix well and spread in a greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix all ingredients together. Roll out and cut into small biscuits. Dip in melted butter. Stack one on top of the other. Let rise 1 hour. Bake at 400°.
Combine all ingredients in a large self closing bag, mixing well. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Spray the grill with no stick spray before heating. Remove chicken from bag, reserving marinade. Place chicken on the rack over coals. Grill uncovered for 15 to 20 minutes or until the chicken is no longer pink. Brush frequently with reserved marinade while grilling. Serve with relish.
In a frying pan, brown chicken on both sides, in shortening for about 10 minutes. Grease a Pyrex casserole or other baking pan, then place rice on bottom, add dots of butter and onion soup mix. Mix the mushroom soup with a half can of water and add to rice. Mix rice mixture thoroughly. Place chicken pieces on top and bake in a 350° to 375° oven for one hour or until tender.
Mix yogurt and fruit in blender on low. Add in juice and turn blender to medium. Blend until smooth. Enjoy!
Preheat oven to 350°. Arrange pork chops in lightly greased or sprayed casserole. Sprinkle with salt and pepper. Top with layer of potatoes and onions. Blend soup, milk and water. Pour mixture over chops. Bake approximately 1 hour. May be browned 2 to 3 minutes under broiler before serving.
Rub chicken inside and out with salt, pepper and butter. Roast chicken, uncovered, in preheated 350° oven for 1 hour and 10 minutes.
Boil chicken and cut into bite-sized pieces. Layer in a 13 x 9 x 2-inch pan. Make dressing as directed on box. Layer broccoli and carrots over chicken. Layer dressing over vegetables. Mix soup and milk. Pour over top of dressing. Bake in oven at 350° for 1 hour.
Put a little oil in frying pan, fry rice until brown. In separate pan, fry bacon, tomato, pepper, onion and garlic until bacon is done. Add 2 cups of water to rice, when boiling add other ingredients including tomato sauce. Lower heat and simmer until juice is gone and rice is tender. Fluff with fork and serve.
Preheat oven to 350°. Cook noodles according to directions and drain. Combine 3/4 cup of cubed cheese and ham. Alternate layers of noodles with ham and cheese in greased 2-quart casserole dish. Mix soup, milk and curry powder. Pour over noodle mixture. Press halved eggs on top (yolk side up). Dot with butter and sprinkle remaining cheese over top. Bake 30 to 35 minutes or until hot and bubbly.
Mix together the flour and sugar, then add beaten egg yolks, milk and butter. Heat in top of double boiler over hot water. Cook and stir until thickened. Add vanilla and coconut. Cool. Pour into baked pie shells.
Beat eggs until frothy. Add sugar, flour, coconut, vanilla and milk. Mix thoroughly. Pour into 2 pie pans sprayed with Pam. Bake at 350° for 25 minutes or until golden brown.
Cream sugar, oleo and eggs together. Add peanut butter and flour. Sift together flour, salt and soda. Stir into the creamed mixture. Form into balls about the size of a walnut. Flatten with fork. Bake in a 350° oven for 10 to 12 minutes.
In a mixing bowl, cream butter and sugars; beat in eggs and vanilla. Combine flour, oats, baking soda and cinnamon; stir into cream mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoon onto greased baking sheet. Bake at 350° for 12 to 13 minutes or until lightly brown. Makes 4 dozen.
Mix egg whites gradually with sugar. Add to that the broken Ritz crackers, pecans and vanilla together. Bake in a 350° oven for 30 minutes. Chill 1/2 pint whipped cream and add 3 tablespoons cocoa. Spread on top of pie.
Mix well. Press into pie dish. Pour apple pie filling over crust. Bake 30 to 45 minutes. Good on top, too.