HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour and salt together. Stir in syrup. Beat in eggs, one at a time. Mix in milk, vanilla and pecans. Pour into 9-inch unbaked pie crust and bake at 375° for 50 minutes, or until a silver table knife comes out clean when inserted into middle of pie.
Combine sugar, syrup, and water in 3 quart sauce pan. Cook and stir until Sugar dissolves. Boil and blend in butter, stir frequently, after mixture, reaches syrup stage. Add nuts when temperature reaches 280°. Continue to stir and cook until temperature reaches 300°.
Cut pork into 1/2-inch cubes and brown well in little oil. Salt and pepper. Add bouillon; cook, covered, over low heat 20 minutes. Cut green peppers into 1-inch strips and add; add onion and pineapple. Cook another 10 minutes. Blend cornstarch with sugar, vinegar, soy sauce and pineapple juice and add to mixture. Stir constantly until thickened. Cook 5 minutes longer. Serve over rice.
Heat oven to	350°. In a large bowl, mix eggs, sour cream, brown sugar, honey and vanilla; beat well. Stir in pecans and chocolate morsels. Pour into pie shell. Bake for 40 to 45 minutes. Serve warm with whipped cream (optional).
Combine flour and herbs. Dip fish in egg white, then in flour mixture. Place fish in single layer in baking pan. Spoon yogurt over fish. Bake in preheated 400° oven, about 15 minutes.
Pour milk in bowl. Put beaters in and put in freezer. Let it get icy. Beat at high speed; get it stiff. Add sugar and lemon. Spread in dish. Sprinkle cracker crumbs on top. Freeze.
Bake at 350° about 1 hour. Pray while mixing, the blessing that God put on the 5 loaves and 2 fishes, may He put on this bread.
Combine sugar, butter and cream until light and fluffy. Add eggs, one at a time, beating well between each addition. Add flour and baking powder to cream mixture alternately with milk. Stir in extracts. Pour batter into well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes.
Put all ingredients in blender and blend well. Pour into greased and floured 9-inch pie plate. Start in a cool oven. Bake about 1 hour at 350° or until a knife comes out clean. Refrigerate after cooled.
Bake angel food cake according to the package. Let cool completely. Cut cake in half, making 2 layers. Spread heavy cream, whipped, on the bottom layer. Then put slices of peaches on top of cream. Put top layer on and spread the remaining cream on top and sides. Put remaining peaches on cake, then wrap thoroughly and put in freezer for 2 hours. Take out of freezer 15 minutes before serving.
Cook macaroni. Cook and stir oleo, salt and pepper over medium heat. Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in cheese until melted. Place macaroni in a greased 1 1/2-quart casserole. Add cheese sauce and stir. Cook, uncovered, at 375° for 30 minutes or until done.
Stir Crisco and milk together; add hot water and stir until blended; add salt and flour. This will be a soft dough and should be rolled between 2 sheets of waxed paper.
Brown meat with onion and black pepper. Add tomatoes and salt to taste. In a 9 x 13-inch pan, layer half each of the tortillas, meat, beans and cheese. Repeat. Top with soup. Bake at 350° for 35 to 40 minutes until bubbly. Freezes well.
Cook all together for 2 hours, then bottle, using 5 minutes hot water bath.
Simmer sugar, 6 cups water and lemon juice for 5 minutes. Cool. Add the remaining ingredients. Serve hot or cold. This beverage freezes well.
Puncture roast with fork and sprinkle tenderizer, salts, pepper and garlic. To seal in juices, sprinkle flour over roast.
Grease bottom of loaf pan. Beat eggs in large bowl. Add sugar, egg nog, butter, rum and vanilla. Blend well. Add rest of ingredients and stir until moist. Bake 45 to 50 minutes in 350° oven.
Beat eggs just until mixed well. Add syrup and milk. Mix sugar, flour and salt. Add to egg mixture and blend until well mixed. Add vanilla. Let stand for several hours overnight is best. Pour into a fluted pie shell and bake at 425° until crust is brown. Reduce to 350° heat and bake until filling is set, approximately 40 to 45 minutes.
Mix cooked rice and Italian dressing; chill 2 hours. Add mayonnaise. Fold in remaining ingredients. Season with salt, garlic salt, pepper and paprika to taste. Press into mold, or serve from bowl after chilling 2 to 3 hours.
Combine zucchini, tuna, bread cubes, lemon juice, egg and onion in a bowl. Mix well. Shape into patties. Fry on both sides in oil in skillet until brown. Serve warm.
Just before serving, into old-fashioned glass, measure all ingredients. Place teaspoon in glass. Add boiling water to fill glass. (Teaspoon helps prevent glass from breaking when boiling water is added.) Stir mixture. Makes 1 serving. Very good for cold weather; keeps the chill out.
Cream Crisco and sugar in a bowl. Add eggs one at a time. In another bowl, sift flour, baking powder and salt. Add flour mixture and milk alternately to creamed mixture. Put in vanilla. Mix well. Use 3 or 4 round pans greased and lightly floured. Fill each pan 1/2 full with batter. Bake at 350° for 25 to 30 minutes. Frost (recipe follows).
Peel and chop tomatoes and onions. Remove seeds from peppers and chop. Combine all ingredients in a large kettle and simmer for 1 hour or until thick. Pack into hot sterilized jars. Seal. Process for 5 minutes. Makes 6 half-pints.
In an electric blender, place milk, strawberries, egg substitute, sugar and vanilla extract; whirl until smooth. Yield: 2 portions, 2 1/2 cups.
Grease and flour Bundt cake pan. Cream by hand, margarine, eggs, shortening and sugar. Add flavorings to creamed mixture. Alternate, adding some flour and some milk as you blend with mixer until all flour and milk is used. Bake at 325° for 1 hour and 25 minutes.
Bring water and salt to boil; add grits, stirring all the time. Cover; turn to low and let grits thicken. Remove from stove. Cut cheese roll and margarine into pieces. Add to grits and stir in well. Add eggs and milk mixture; stir and blend into grits. Pour into two baking dishes or one deep dish. Bake in a preheated 350° oven for almost an hour (if in deep dish) or about 45 minutes (if in 2 small ones). Will be golden brown around the edges.
In medium-size bowl, let cream cheese and butter soften. Then blend together well. Add flour and mix well. Shape into 24 small balls. Shape into bottom of mini-greased cupcake pans.
Beat eggs with half and half. Heat butter in heavy skillet. Pour in egg mixture. Reduce heat and as mixture begins to set, lift cooked portions with spatula to allow uncooked portions to flow to bottom. Cook until thickened but still moist. Spoon into buttered 2-quart shallow casserole. Combine next 3 ingredients. Spoon over eggs. Dice bacon. Fry until crisp; drain. Sprinkle over soup mixture. Cover and refrigerate. Bake in 250° oven, uncovered until heated through (75 to 90 minutes). Serves 8 to 10. Can be held up to 1/2 hour in oven without becoming tough.
Place bread pieces in a quart casserole. Sprinkle with raisins. Mix sugar and cinnamon. Stir into egg. Add vanilla. Heat milk (do not boil). Stir warm milk into egg mixture slowly. Pour mixture over bread. Bake at 325° until tip of knife inserted into the center comes out clean, about 40 minutes. Serve warm or cold. Makes 4 servings.
Mix sugar, bananas, eggs and pineapple. Combine with oil. Combine flour, salt and baking soda; fold into fruit mixture. Add vanilla and mix well. Grease tube pan and dust with flour. Pour in mix. Bake for 1 hour and 45 minutes in a 300° oven. Cool. May be frozen.
Melt butter and Crisco in top of double boiler. Add flour; mix well. Slowly add milk, stirring constantly, until thick sauce forms. Add cheese and stir until cheese is melted. Add carrots.
In mixing bowl, combine flour, sugar, baking powder, cinnamon, salt and oats. Stir chopped plums in flour mixture to coat well. Add enough water to the plum juice to make 1 1/2 cups liquid. Combine plum juice, eggs and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Pour into two greased 8 1/4 x 2 1/2-inch loaf pans. Bake at 350° for 60 to 70 minutes. Cool for 10 minutes; remove from pans. Cool on wire rack. Wrap and store overnight for flavor.
Cream together	the eggs, oil and sugar. Add carrots, pineapple (juice and all), walnuts, raisins and vanilla. Add flour, salt and soda, beating until well mixed.	Place in 2 greased and brown paper lined 8 x 5 x 3-inch pans.	Bake for 1 hour at 350°, or until done. Great for cream cheese sandwiches.
Use fresh, firm, medium cucumbers, wash them and cut them into sticks. Pour boiling water over them and let stand overnight. Next morning, pack solidly in jars and make solution with remaining ingredients. Bring solution to boil and boil for 5 minutes. Pour while boiling over cucumbers in jar. Put on caps, screwing bands tight. Process in boiling water bath for 5 minutes. Makes 6 pints.
Cook macaroni and set aside. In separate bowl, combine chopped vegetables. In smaller bowl, mix mayo, seasoned salt, sugar and remaining ingredients. Combine vegetables and macaroni. Pour mayo mixture over top. Chill for a couple of hours before serving.
Blend oil and 2 sugars; stir in beaten eggs and pumpkin. Add nuts and dates. Pour batter in 3 pound coffee can (greased and floured). Cover can with 6 to 8 paper towels. Place lid on top. Bake on high setting 3 1/2 to 4 1/2 hours in crock-pot.
In large saucepan, cook broccoli and onion in butter until onion is limp. Add remaining ingredients; mix until well blended. Place in a greased 2 1/2-quart casserole. If desired, top with buttered bread crumbs. Bake at 350° for 30 minutes.
Mix first 3 ingredients together. Pat into a 13 x 9-inch pan. Bake 25 minutes at 325°. Mix other ingredients together; pour over crust. Bake 25 minutes at 325°. Dust with powdered sugar; cut when cool.
Mix orange juice and lemon juice; bring to a boil. Add Jell-O. Set aside and cool. Beat the cream cheese in mixer for 2 minutes. Add cream cheese and peaches to Jell-O mixture. Mix well. Pour into a 9 x 11 x 2-inch dish. Chill overnight. Serves 6.
Brown meat. Add taco seasoning and tomato sauce. Spread refried beans onto crust, using spoon. Top with ground meat mixture. Sprinkle with cheese. (At this point, you can cover with plastic wrap, not foil, and leave in refrigerator overnight. Add 5 minutes to cooking time.) Bake at 375° for 20 to 25 minutes. Serve with torn lettuce, chopped tomato and taco sauce.
Grease 9 x 13-inch pan; crumble ground beef in bottom. Layer onion, potatoes and carrots; season. Slice oleo over all. Cover and bake 1 hour at 350°. Mix soup and water and add to mixture. Cover; bake 15 minutes more. Unroll crescent rolls and lay on top. Bake until brown.
Stir ingredients together until well blended and store in a covered container (makes 2 cups). Recipe is enough for 8 cut-up frying chickens. Recipe adds 30 to 35 calories per serving. For variety, add 1 tablespoon of sesame seed.
Combine sauce and mincemeat; pour into pastry shell. Combine pecans, sugar and butter; sprinkle over filling. Bake at 425° for 30 minutes or until crust is brown and filling is bubbly. Cool on rack at least 1 hour before slicing. Just before serving, heat brandy over low heat. Ignite with a match and pour over pie.
Mix all dry ingredients together. Add caraway seed and raisins. Stir in buttermilk to make a soft dough. Knead dough for 1 minute. Shape into round loaf and put in 8-inch round pan. Pat flour over top, then cut crosswise into the top. Bake 40 minutes at 350°.
Combine first 3 ingredients in a heavy saucepan. Combine milk and eggs, stir well. Add to dry ingredients. Cook over medium heat, stirring constantly, until pudding mixture comes to a boil. Remove pudding mixture from heat. Stir in butter and vanilla. Pour mixture into (4) 6 oz. custard cups. Cover with plastic wrap gently pressing into pudding. Chill at least 45 minutes.
Cream sugar, Crisco and eggs. Sift flour with soda and salt. Add to creamed mixture alternately with milk; beat well. Add bananas, vanilla and pecans (chopped). Bake for 25 minutes in 350° oven in 3 round cake pans.
In saucepan, mix 1 cup of brown sugar, water and butter and boil 5 minutes. Pour into 8-inch square pan. Mix 1 cup brown sugar, milk, Bisquick, dates, nuts and vanilla. Spoon batter on top of sugar mixture and bake 45 minutes at 350°. Serve warm with whipped cream or ice cream!
Combine broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper and shredded Swiss cheese. Turn mixture into an ungreased 1 1/2-quart casserole with tight lid. Bake, covered, at 350° for 1 1/2 to 2 hours or until lentils and rice are done, stirring twice. Uncover casserole; top with cheese strips. Bake 2 to 3 minutes more to melt cheese. Garnish with watercress or parsley.
Combine first 2 ingredients and cook until tender. Add sugar, cinnamon and nutmeg. Cook a little longer. Remove from heat and add 1/2 cup of the crust mixture to thicken.
Drain grape leaves. Combine meat, rice, onions, garlic and spices thoroughly. Wrap small portions in each grape leaf by rolling 2/3 up, then folding in both sides and finish rolling.
Slice onions and separate into rings. Put egg and water in small bowl; mix well. Put 1/2 teaspoon salt and 1/8 teaspoon pepper in egg mixture. Mix. Put flour in another bowl. Dip onion rings in egg/water mix. Take out and roll in flour and drop in hot grease. Cook until golden brown.
Pour beans into glass casserole dish. Add next 3 ingredients and mix well. Stir in bacon bits or place raw bacon strips on top of beans. Bake in 350 degree oven for 1 hour. Can also be baked in microwave on high for 6-10 minutes, stirring occasionally.
Dump all ingredients except chocolate chips into mixing bowl. Mix until dry ingredients are moistened. Spread mixture into greased 13 x 9-inch baking pan. Sprinkle chocolate chips on top. Do not stir. Bake at 350° for 30 minutes.
Butter a large casserole; sprinkle rice over butter. Cut zucchini into 1/2-inch thick slices. Chop vegetables and add all to casserole. Sprinkle with seasoning and then with brown sugar. Dot with 3 tablespoons butter. Cover and bake at 350° for 1 1/2 hours.
Drain chilies, cut in half lengthwise. Remove seeds. Brown beef and onion, drain off fat. Place 1/2 the chilies in 10 x 6 x 1 1/2-inch baking dish. Sprinkle with cheese. Top with meat mixture. Arrange rest of chilies. Combine all other ingredients. Beat until smooth. Pour over chilies. Bake at 350° for 45 to 50 minutes or until knife inserted shows done.
Grease and flour 9 x 13-inch pan. Mix cake mix, margarine and 2 eggs by hand. Press into pan. Mix remaining ingredients with beater. Spread on top of dough in pan. Sprinkle liberally with almonds. Bake at 350° for 45 minutes.
Cut cauliflower and broccoli in very small pieces. Add to diced cheeses and onion. Mix mayonnaise, sugar, salt and vinegar together. Stir into vegetables. Add bacon last.
Mix by hand peanut butter and powdered sugar until mealy; put 2/3 of it over the bottom of baked shell. Take flour, sugar and salt; combine in double boiler with rest of the peanut butter mixture. Take scalded milk; add slowly to flour mixture and cook until thickened, stirring constantly. Beat 3 egg yolks and add to hot mixture slowly; cook a few minutes longer. After done, add butter and vanilla. Top with meringue. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Roll out each individual biscuit to desired size. Place on nonstick cookie sheet. Spoon pizza sauce on each. Sprinkle each with plenty of cheese and lastly, top with sliced pepperoni or any other desired topping. Bake for 15 to 20 minutes. Remove; allow to cool slightly and enjoy.
Saut green onion tops, onion, celery and bell pepper in the margarine until tender. Stir in flour; slowly add water enough to make smooth consistency. Add tomato and simmer 30 minutes. Add shrimp and cook for 5 to 10 minutes. Serve over a bed of rice.
Cream sugar and shortening in a bowl. Add eggs and buttermilk. Then add remaining ingredients. Mix. Bake at 375° for 8 to 10 minutes.
Boil the noodles and eggs. Drain the chicken and peas. Chop or hydrate onions. Stir everything together, except peas and 2 eggs. Fold in peas and slice remaining eggs on top. Lightly sprinkle paprika on top. Refrigerate.
Mix. Divide in rolls for slicing. Freeze. Slice 1/4 inch and bake at 375° for 5 to 7 minutes.
Cook chicken and cut it up. Saute diced onion in 1 to 2 tablespoons olive oil. Add chicken; cook about 3 to 5 minutes. Season to taste. Blanche zucchini in boiling water; do not overcook.
Mix pudding according to directions, except use 2 3/4 cups of milk and 1/4 cup cooking sherry. Alternate layers of pound cake with pudding and Cool Whip. Refrigerate overnight. Serve with fresh fruit or sprinkle with nuts.
Drain syrup from peaches and boil 1/2 cup syrup with vinegar, cloves and 2-inch piece of cinnamon stick about 5 minutes. (There will be about 1/3 cup liquid.) Mix almonds, raisins, coconut, cherries and 1/4 cup cooked liquid and let stand about 10 minutes. Pour remaining liquid over peach halves. Put 2 peach halves together with spoonful of nut mixture in center and put a cinnamon stick through all. Chill until serving time.
Combine flour, baking soda, baking powder, cinnamon and nutmeg. Combine egg whites, buttermilk, vanilla, apple juice concentrate and pumpkin. Add to the dry ingredients. Stir until just moistened. Fold in nuts. Spray muffin tins with nonstick vegetable coating. Pour in batter. Bake at 375° for 20 minutes. Yields 12 muffins. One muffin equals 1/2 fruit exchange, 1 bread exchange.
Scrub and pierce potatoes. Bake at 400° for 40 to 60 minutes or microwave, uncovered on high for 12 to 14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain. When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. In a large mixing bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper. Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400° for 30 minutes or until golden brown. Yield: 16 servings.
Mix all ingredients together. Let sit for 10 minutes. Brown chicken on both sides. Pour soy sauce mixture and let boil. Simmer for 30 minutes.
Mix the raisins, shortening, sugar and boiling water together and boil for 10 minutes. Let cool. Sift flour, soda, cinnamon and cloves together. Add to the boiled raisins mixture. Then bake in oven at about 375° for at least an hour. Test with toothpick after the first 1/2 hour, so that it does not bake too fast. Fruit and nuts can be added to the raisin mixture before adding the dry mixture. It looks like a fruit cake when done.
Mix first 4 ingredients in pan. Bring to a boil; let boil 3 to 4 minutes. Remove from heat; add vanilla. Let stand a minute. Spread on cake.
Boil turkey necks with salt and pepper until almost tender. Add onions, bell pepper and carrots and continue to simmering until carrots are almost tender. Add noodles; simmer for 4 minutes. Add tomatoes, peas and crushed red pepper. Make a paste with flour and water. Stir in and cook for approximately 5 minutes. Serve with Mexican cornbread. Quick and easy. A complete meal for the working woman or overworked housewife!
Butter a 9 x 13-inch pan. Preheat oven to 350°. Melt margarine; add to sugar. Add egg, flour and baking soda; mix well. Then add lemon extract. Put a large handful of dough in freezer. Pat rest of mixture into pan and cover with preserves. Then crumble the chilled dough over the top and bake for 35 minutes.
Combine hot water, salt, Crisco and sugar in large bowl; cool to lukewarm. Soften yeast in water; add yeast, beaten egg and half the flour; beat well. Stir in flour to make dough easy to handle. Grease top of dough. Cover and let rise to double. Make up to your desire.
Grind onion and peppers. Mix and drain well. Combine flour, sugar, vinegar and salt. Mix with onion and peppers. Cook slowly about 12 to 15 minutes or until thick, stirring constantly. Remove from heat. Add mayonnaise and mustard. Seal in sterilized jars.
Put chicken bones, vegetables and parsley in large stockpot. Cover with water. Bring to a rapid boil over high heat, then skim the foamy residue off the top. Reduce the heat to low and simmer for about 4 hours, uncovered, until the bones begin to disintegrate. Periodically skim the residue off the top. Remove the pot from heat. Discard all solid ingredients and strain liquid into large bowl. Add peppercorns and refrigerate, uncovered, for 2 to 3 hours. If refrigerating overnight, cover after 2 or 3 hours. Remove stock from refrigerator and lift off layer of fat that has settled on top. Place stock in a large pot and cook over medium heat for 2 to 3 minutes, until stock has liquefied. Pour liquefied stock through strainer lined with double layer of cheesecloth (to strain the sediment) into a clean bowl. Chicken stock will keep for 3 days in refrigerator or 6 months in freezer. For convenience, freeze in 2 or 4-cup portions in resealable plastic bags.
Fry bacon with onion and drain. Fry hamburger and drain. Add bacon mix and hamburger to Spaghetti-O's. Salt and pepper to taste. Simmer 15 minutes. This was a favorite for the Girl Scouts to make while camping out.
Grease and flour 9 x 13-inch pan. Mix all ingredients together and pour into pan. Cover top with butterscotch bits. Batter will be very thick. Bake at 350° for 55 minutes.
Peanut Butter Fudge: Omit chocolate chips and nuts. Add 8 ounces peanut butter.
Cut meat diagonally into very thin slices. Mix 1 tablespoon soy sauce, ginger and garlic. Sprinkle on the meat; toss. Marinate meat 1 hour. Place frozen snow peas in colander; run cold water over peas just until separated. Drain. In large skillet or wok, heat 2 tablespoons oil; brown meat, stirring frequently. Remove meat; keep warm. Add 2 tablespoons oil; cook and stir mushrooms, celery, onion and chestnuts for 2 minutes. Stir in snow peas and 1 cup of the broth. Cover and cook 2 minutes. Mix remaining broth, cornstarch, soy sauce, salt and sugar; pour into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meat; heat through. Serve over chow mein noodles.
Put all ingredients except 1 can tomato sauce, 2 ounces chili powder and corn meal in roasting pan and mix well by hand. Take about 1 tablespoon at a time. Roll in corn meal and wrap in papers especially for tamales. Wet papers first so they won't be so stiff. Put all the tamales in a turkey pan, layering in opposite directions. Boil about 5 quarts of water and add 1 (8 ounce) can tomato sauce and 2 ounces chili powder. Pour over tamales and simmer 2 hours with cover on. Put the turkey pan across 2 burners on top of stove. Makes 85 to 100 tamales.
Cut broccoli into bite sizes. Add chopped onions, pecans, grapes and bacon. Mix vinegar, mayonnaise and sugar. Pour over the broccoli mixture and toss well. Refrigerate before serving.
Combine 1/2 cup rice, cold water, salt and butter. Let come to	a boil, then	simmer, covered, until the water is absorbed.
Mix together butter, sugar and peanut butter. Form into balls. Put in refrigerator for 30 minutes. Melt chocolate chips and paraffin in double boiler. Dip balls with toothpick. Place on wax paper to cool.
Combine beef and onion in large skillet; cook until meat is brown, then drain. Saute tortillas in hot oil briefly to soften; spoon meat mixture evenly in center of each tortilla. Roll up and place, seam side down, in pan. Combine remaining ingredients, except Cheddar cheese, in small saucepan. Cook over medium heat until cheese slices are melted; pour over enchiladas. Sprinkle with Cheddar cheese. Bake at 350° for 20 to 30 minutes, or bubbly. Yields 18 enchiladas. Prepare ahead of time; refrigerate until needed.