HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and knead into a soft pliable dough. Let rest 10 minutes under a warm bowl. Divide the dough in half. Roll out the dough on a floured surface to 1/8 or 1/4 inch thickness. Cut out circles of dough, about 4 inches in diameter from the dough. Place a rounded tablespoon of filling to one side of each circle, then fold the dough over to make a half moon. Carefully seal the edges by pinching together or crimping with the tines of a fork. Cook in 2 quarts boiling water. Add only enough pierogi to the boiling water to make one layer. Crowding makes them stick together. Count cooking time after the water returns to boiling. About 4 to 6 minutes later the pierogi will float. Remove with a slotted spoon. Serve drizzled with melted butter or Polish style, sprinkled with buttered bread crumbs.
Cook bacon and break into small pieces. Mix all together and bake at 350° for 30 to 40 minutes.
Layer in a 13 x 9 x 2-inch greased pan as follows: 2 cups of the Rice Krispies, sausage, onion, rice and cheese. Mix eggs and soup. Pour over cheese. Sprinkle with the remaining 2 cups of Rice Krispies. Bake at 325° for 45 minutes.
In mixing bowl, combine sugar and flour. Beat in eggs, one at a time. Gradually add butter and cream. Mix until well combined. Pour into pie shell and bake at 350° for 40 to 50 minutes. Serve warm, topped with lightly sweetened whipped cream. Serves 8.
Beat the eggs thoroughly. Beat in sugar. Stir in shortening. Sift together dry ingredients. Stir in mixture. Fry in deep fat at 370° to 380°.
Mix together the first 5 ingredients; refrigerate for 3 days, stirring well each day. On the third day, mix the liquid smoke into meat. Divide mix into 3 parts and roll into solid logs. Wrap each roll in aluminum foil. Bake at 225° for 4 hours.
Beat eggs with seasoning. Dip meat in eggs first, then in flour or bread crumbs. (If floured, put on wax paper and refrigerate to set.) Brown on both sides and drain. Saute for 10 minutes the following in butter or margarine: garlic cloves, onion, peppers and mushrooms. Remove from pan and set aside. In same pan, add broth, bouillon cubes and Marsala wine. Simmer for 5 minutes. Put browned meat in pan and all vegetables. Simmer for 5 minutes more.
Mix together and put in a 9 x 13-inch pan. Bake at 350° for 45 minutes. Have frosting ready when cake comes out of oven.
Place chicken in a greased slow cooker. Top with soup in a bowl combine water, oleo and stuffing mix. Spoon over chicken. Cover and cook on low 4 hours or until chicken juices run clear.
Butter a 13 x 9-inch pan. Layer bread, cheese and ham. Combine eggs, mustard, milk, salt and pepper and pour over layered ingredients. Refrigerate overnight. Bake at 350° for 1 to 1 1/4 hours.
Stir together chocolate, milk and margarine over heat until margarine melts. Let cool. In a 9 x 13-inch pan, spread crushed cookies, cover with ice cream, top with fudge sauce and sprinkle with nuts. Freeze for several hours before serving.
Mix milk, flour, sugar and egg yolks. It's better to mix small amount of milk first and then add rest. Cook until it starts to thicken, stirring constantly. Add vanilla last.
Preheat oven to 350°. Combine first 8 ingredients in a large bowl. Combine honey and orange juice in a small saucepan over medium heat and heat thoroughly. Add oil and vanilla. Stir with a whisk. Pour honey mixture over oat mixture and toss well. Spread out mixture onto a jelly-roll pan coated with cooking spray. Bake at 350° for 15 minutes. Bake an additional 10 minutes. Cool in pan. Place oat mixture back in the large bowl and stir in dried fruits. May be frozen.
Preheat oven to 350°. Grease 12-inch pizza pan or 13 x 9-inch pan.
Open each leaf under running water in sink. Clean both sides of the leaf. Once done, roll the leaf up and slice the leaf in about 2-inch wide strips.
Chop fine the celery, carrot, radishes, onion and apple. I prefer to use a Salad Shooter. Cut tomato in small sections. Toss all ingredients together. Top with nuts and cheese. Refrigerate until ready to serve. Keeps well if thoroughly drained. Serve with your favorite dressing.
Preheat oven to 450 degrees. Prepare pie crust for 8 inch pie (with lattice top).
In a large bowl, toss the chicken with the vinegar and celery. In a small bowl, mix mayonnaise, yogurt and tarragon. Add this dressing to chicken mixture with salt and pepper to taste, mixing well. The salad may be made a day in advance, kept covered and chilled. Just before serving, stir in walnuts.
Fry ground beef and onion; drain. Prepare noodles. Add remaining ingredients. Cook all at low heat until all ingredients are warm and cheese is melted.
Cook macaroni according to package directions; drain and rinse with cold water. Toss with remaining ingredients.
Heat oven to 350°. Grease and flour 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Measure 1 1/2 cups batter. Stir in chocolate syrup. Spoon batters alternately into prepared bundt or tube pan. Zigzag spatula through batter to marble. Bake for 50 minutes. Cool 15 minutes. Remove from pan. Finish cooling on rack. Sprinkle with confectioners sugar, if desired.
Mix all ingredients with electric mixer to make it light and fluffy. Place in a 10 x 15-inch glass dish.
Take frypan, add oil. Slice onion, potatoes and cabbage. Add water. Cook 45 minutes, covered, on medium. When almost done, add wieners, Polish sausage or any link meat. Salt and pepper to taste. Good main dish.
Brown ground meat and onion soup mix. Blend tomato sauce, water and rice. Shred cabbage in roaster. Add meat, sauce and rice. Mix. Bake at 350° for 1 1/2 hours. Mix occasionally.
Toss cooked macaroni with remaining ingredients. Chill. Makes 3 to 4 servings.
Spread cream cheese in glass pie plate; pour cocktail sauce over cream cheese and spread. Then add layer of shrimp. Chill and serve with crackers.
Scrub potatoes with a brush. Cut into 1/8-inch slices. In a large skillet, simmer potatoes, onion, peppers and garlic for 8 minutes. Add tomatoes, tomato sauce, oregano, basil and pepper. Cover. Simmer for 30 minutes, until tender. Garnish with parsley. Serves 4.
Cut sausage crosswise in small circles. Put water, sausage and tomato paste in a boiler. Let boil for about 10 minutes. Peel potatoes and cut in small pieces. Cut onion in small pieces.
Drain grease from sausage. Combine all ingredients and stir until cheese melts. Serve with nacho chips.
Heat broth and add meal; stir about 10 minutes, until thickens. Mix bread crumbs, poultry seasoning, onion, celery and egg together. Pour meal mixture over the bread crumb mixture and mix well. Pour into greased baking pan (13 x 9 x 2-inch) at 350° or 375° for about 45 minutes to an hour.
Mix butter in shallow casserole. Mix flour, sugar, baking powder and milk. Pour batter over the melted butter, then pour sliced peaches. Also add juice of peaches. Add vanilla. Sprinkle on top 1 cup sugar. Bake in 350° oven for 1 hour.
Melt butter and stir in the other 3 ingredients. When partly cool, shape in balls and chill until cold. Melt chocolate chips and half bar of paraffin and dip balls.
Mix all ingredients. Spoon into baking tins. Bake at 400° for 18 to 20 minutes.
Mix together all ingredients and shape as desired. A lined cake tin or lined box. Place some cherries on top and sides, if desired. Put in refrigerator and chill 2 days before slicing.
In large bowl, combine all ingredients; toss well. Cover and refrigerate at least 3 hours or overnight.
Mix all ingredients except chocolate chips. Put in a pan and pour chocolate chips over the top and melt. Cool them and cut into squares.
Melt chocolate over low heat. Sift dry ingredients together. In mixing bowl, combine butter, flour mixture, 3/4 cup buttermilk and vanilla; beat 2 minutes at medium speed. Add chocolate, eggs and rest of buttermilk; beat well. Bake in 3 (8-inch) pans, greased and floured. Cool. Spread filling between each layer. Serves 10.
First Day: Cover about 2 pounds of ham shank (include skin and bone) and 1/4 to 1/2 pound smoked hog jowl with cold water in a 4-quart pot and boil gently for 2 hours or until the meat comes off the bone easily. Chill overnight.
Preheat oven to 350°. Place softened butter in a large mixer bowl. Add sugar and cream well. Add flour, eggs, buttermilk, lemon juice, vanilla and salt. Mix well. Pour into 9-inch unbaked pie shell. Sprinkle nutmeg lightly over top. Bake for 45 minutes to 1 hour or until top is golden brown. Cool. Decorate with sliced strawberries, blueberries or any fruit of your choice. Wonderful!
In large skillet, saute the onions and garlic in the oil for 5 minutes. Add the carrots; cover the pan and saute for another 5 minutes, stirring occasionally. Stir in the remaining vegetables and seasonings and cook on low heat until the vegetables are just tender. The mixture should be saucy; add more tomato juice, if necessary. Serve over hot cornbread and top with sour cream or cheese.
Mix applesauce, sugar and vanilla. Beat in eggs; stir in milk. Sift dry ingredients together, then stir into mixture. Add nuts. Spread into 9 x 9 x 2-inch pan sprayed with Pam. Bake at 375° for 20 minutes. Frost while hot with Cocoa Frosting or Glaze.
Combine corn meal, flour and onion. Add egg gradually; beat in milk. Drop from a spoon into hot oil, where fish has been fried. Fry until golden brown.
Mix potatoes, cheese, mayonnaise, and onions. Put into greased 9 x 13 casserole dish. Sprinkle on crumbled bacon, olives, and Fritos in that order. Bake 350° oven for 30 minutes.
Mix thoroughly flour, sugar and shortening. Take out 1/2 of mixture and set aside. Mix molasses and warm water. Make a well in crumb mixture and pour in molasses and water. Add baking soda. Mix until blended. Pour into ungreased pan.
Dissolve yeast in 1/4 cup tepid water in a large mixing bowl; let stand about 10 minutes. Scald milk, add shortening, sugar, butter and salt and stir.	Add 1 cup room temperature water and check for temperature between 110° and 140°. Pour this mixture into bowl with yeast and stir. Add 3 cups bread flour and beat thoroughly. Add 3 cups wheat flour a little at a time and blend. Add wheat flour until dough consistency is reached and knead 5 to 10 minutes. Place in a greased bowl, cover with a damp towel and rise until double in bulk. Punch down; knead lightly 1 to 2 minutes. Divide in two; shape into loaves	and place in greased 8 x 5-inch loaf pans. Let rise until double in bulk. Preheat oven to 350° and bake 35 to 40 minutes. Place on	a cooling rack, baste with melted butter and cover with a damp towel for soft crust.
Peel eggs and dip in the beaten egg. Then cover with sausage. Dip egg again in the beaten egg and then dip and roll into bread crumbs. Fry about 10 minutes. Serve plain or dip in mustard sauce.
Brown beef. Add potatoes and onions and mix well. Add vegetables	together with liquid and add 2 to 3 cups of water. Add macaroni and simmer at least 45 minutes until potatoes and onions are done. Season to taste with salt and pepper. Makes 6 generous servings.
Butter a large roasting pan. Sprinkle raw rice in pan, then add nuts and chicken. Heat all liquids and pour over chicken. Sprinkle with cheese. Bake in a 275° oven for 2 1/2 to 3 hours, undisturbed and uncovered.
Stir the flour, soda, salt and sugar together. Place remaining ingredients in blender and mix well. Fold in dry ingredients and place in well-greased Bundt pan. Bake 35 to 45 minutes in 350° oven. Cool in pan.
Mix well. Bake in 10 x 12-inch cake pan or large skillet. Grease pan and bake at 450° until done. I brown mine.
Mix egg yolks with Eagle Brand milk. Slowly add lime juice. Pour in crust. Refrigerate overnight. Top as you serve with whip cream.
In mixing bowl beat eggs; blend with milk. Combine sugar and tapioca. Place bottom crust in pie plate, and add rhubarb. Cover with sugar and tapioca mixture. Pour egg mixture over; dot with butter. Cover with top pastry. Cut slits in crust, to allow steam to escape. If desired, brush crust with cream. Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 35 to 40 minutes longer, or until lightly browned.
Heat oven to 350°. In bowl, combine water, oatmeal and butter. Cover and let stand for 20 minutes. Add sugars, flour, baking soda, cinnamon, salt and eggs. Mix well. Bake in 9 x 13 cake pan for at least 35 to 45 minutes.
Cook Noodles and Drain. Put in 9 X 13 glass dish. Sprinkle 1/2 the Seasonings over noodles than put 1/2 the grated Cheese. Dot with butter, than 1/2 the Stewed Tomatoes. Apply the next layer Seasonings, cheese, butter, tomatoes. Mix milk and juice from tomatoes and pour over top, dot with some more butter. Tin foil and bake 325 for 1 hour. Uncover last 15 minutes to crisp top.
Thaw hash browns. Mix ingredients. Sprinkle cheese on top. Bake at 350 for 1 1/2 hours. Serves 8 - 10 people. Freezes well.
Mix thoroughly 1/4 soup, ground beef, bread crumbs, egg, onion, salt and pepper. Shape firmly in 6 mini meat loaves. In skillet, brown loaves in shortening and drain off the fat. Stir in remaining soup, seasoning and water. Cover; cook over low heat for 20 minutes or until done. Stir occasionally. Serve with parsleyed potatoes and broccoli, if desired. Makes 6 servings.
Place 4 slices of bread in square cake pan, 9-inch. On each, put slice of meat and slice of cheese and top with second slice of bread.
Brown stew meat; first, flour before browning. Mix stew mix in pan. After meat is cooked, add potatoes, carrots and peas; cook 1/2 hour. You can use less potatoes, carrots and peas.
Brown ground beef in 5-quart saucepan or Dutch oven. Drain. Stir in all remaining ingredients, except spinach. Bring to a boil. Reduce heat. Cover and simmer 30 minutes. Add frozen spinach. Cover and simmer an additional 25 minutes. Stir to blend spinach into soup. Remove bay leaf. Yields 11 (1 1/3 cup) servings.
In a glass bowl mix sugar, honey, oil and cinnamon. Microwave on High for 2 minutes. Stir in vanilla. Add oats, coconut and nuts. Toss to coat. Microwave on High for 6 minutes, stirring twice. Mixture will become brown and crisp. Stir in fruit. Let mixture stand for 1 to 2 hours, stirring 2 or 3 times to break it up. Mixture will become cool and crisp. Store in tightly closed bottle or tin.
Sift together first 6 ingredients. Add remaining five. Mix until moistened. Beat 2 minutes. Bake in greased and floured 9 x 9 x 2-inch pan at 350° for 35 minutes.
In a large bowl mix margarine, sugar and eggs. Mix well. Add pineapple and bread cubes. Pour into well greased casserole dish. Dot with margarine and sprinkle with sugar. Bake uncovered at 350 for 45 minutes or until lightly brown.
Cook whole chicken in a large pot in plenty of water and seasonings. (Can cook 6 chicken legs along with it for plenty of meat.) Debone (keep chicken stock). Cut Crisco into flour. Add milk (like biscuit dough); work this up. Roll out on floured surface thin and cut in strips. Separate. Have chicken stock boiling with lid on.
Split each pita round in half horizontally. Quarter each round, forming 16 triangles total. Place on a baking sheet. Bake in a 325° oven for 18 to 20 minutes or until crisp and golden. Spread pizza sauce over toasted triangles. Top with mushrooms and cheese. Return to oven and bake about 5 minutes more or until cheese melts. Makes 4 servings.
Bring margarine, evaporated milk and sugar to a boil over medium heat, stirring constantly. Boil for 7 minutes. Remove from heat and add 1 cup crunchy peanut butter, 1 pint marshmallow cream and 1 teaspoon vanilla. Stir until melted. Pour into a buttered 9-inch square pan. Cool and cut.
Melt butter. Add onion, apple and celery; simmer. Add water. Cook until chopped ingredients are tender and most of the liquid has cooked away. Stir in seasonings; add cream and shrimp. Cook gently, until cream is reduced to sauce consistency. Serve over rice.
Arrange potato wedges peel side down in 2 shallow baking dishes. Mix ingredients. Brush over potatoes. Bake at 375° for 45 minutes.
Brown ground beef; add onion and garlic and cook for 1 minute, stirring. Add zucchini and cabbage; cook 2 minutes. Stir in cornstarch, soy sauce, sugar and pepper. Cook for an additional 1 minute. Place about 2 tablespoons of beef mixture onto egg roll wrapper near a corner. Fold over corner and then roll once. Fold in sides and continue to roll, closing up beef mixture. Beat one egg and coat edges of egg roll. Press to seal. Fry in 1 to 1 1/2-inches of hot salad oil. Serve with Plum Sauce.
Brown ground beef and drain. Add soup to meat, mix well, and set aside. Place tater tots in a 9 x 13 inch baking dish. Cover with soup and meat mixture. Sprinkle cheese over top of casserole. Bake at 375 degrees until tater tots are fully cooked.
Preparation Time: 10 to 15 minutes. Cooking Time: 35 minutes. Serves 8 to 12.
Sift dry ingredients together in 9 x 13-inch pan. Make 3 holes. Pour oil in one hole, vinegar in the second hole and vanilla in the third hole. Pour cold water over all and mix with a fork. Bake at 350° for 35 minutes.
Brown ground beef. Add seasoning. In separate bowl mix sour cream and can of tomatoes. In 9x13 inch pan layer Nachos, beef, black olives, sour cream and cheese. Keep layering ending up wtih cheese on top. 400°.
Combine in order and pour into greased loaf pan. Bake at 350° for 1 hour.
Cream the oleo and Crisco; add sugar and cream well. Add 1 egg at a time, beating after each one. Add flour, salt and nutmeg mixture, alternating with milk. Add flavoring. Sprinkle baking powder over batter. Fold in. Pour cake in a well-floured and greased tube pan. Put in cold oven at 325° for 1 hour and 15 minutes. Start in a cold oven.
Mix Jell-O in hot water. Add cold water. Add pineapple, bananas and strawberries. Make sure strawberries are thawed. Add nuts and pour in glass dish. Let set overnight. Top with Cool Whip.
Cook broccoli in salted water for 10 to 12 minutes or until tender. Crush until well broken up, but not a puree. There should be 2 1/2 cups of crushed broccoli and cooking water. In large pot, heat butter, blend in flour and add milk, stirring until sauce boils and thickens. Then add salt to taste, onion, cheese and crushed broccoli. Reheat to boiling. Serve and enjoy.
For Dutch Honey: Cook white syrup, sugar, cream and vanilla until mixture thickens. Pour over waffles. Top with crushed pineapple, almond slivers and/or chocolate chips.
Fry bacon crisp. Add remaining ingredients to bacon drippings. Cover and simmer 25 minutes. Sprinkle bacon crumbs over top and serve. Makes 6 to 8 servings.
Grease cookie sheet and put frozen dough on and grease top and sides of bread dough. Cover with waxed paper and let thaw.
Place all ingredients in large pot and heat. Reduce heat to simmer and continue cooking about 1 hour. Stir often. Salt and pepper to taste. Add hot sauce to taste.
Microwave: In 1 quart glass bowl, combine milk, chips and salt. Microwave on full power (High) 3 to 3 1/2 minutes. Stir in vinegar and cinnamon. Serve warm with apple wedges. Can be served warm over ice cream.
Wash potatoes well; do not peel. Place in large pot and cover with water. Cook, covered, over medium-high heat about 30 minutes or until tender. While potatoes are cooking, combine Ranch dressing mix, yogurt, mayonnaise and milk in a small bowl; set aside. Remove cooked potatoes from heat; drain well. While still warm, cut potatoes into 1-inch cubes and place in large bowl. Gently toss warm potatoes, celery, red pepper, green onion, parsley and yogurt dressing together until mixed well. Garnish with paprika and chives and serve warm. Serves 6.
Mix all ingredients together. Bake at 350° for 40 to 50 minutes.
Spread refried beans in bottom of 8 x 8-inch container. Layer sour cream on top of beans evenly, salsa on top of sour cream and cheese on top of salsa. Sprinkle chives over cheese. Ready to serve with tortilla chips.
Prepare angel hair (capellini) according to directions on package. Drain. In a large skillet, heat olive oil and butter (or margarine) on medium heat. Add shrimp and garlic; cook and stir until shrimp are opaque, being careful not to burn garlic. Combine hot angel hair, shrimp mix, Parmesan cheese and pepper. Toss to mix. Serve immediately. Serves 2 to 4. Refrigerate leftovers. Good reheated.
In a saucepan, combine oats, cereal and sesame seed and toast over medium heat for a few minutes.
In a medium saucepan, melt chocolate and butter over low heat. Meanwhile, in a large bowl, mix sugar, milk, egg and vanilla. Add melted chocolate and mix well. Spread in a greased 8-inch pan. Chill thoroughly before serving. Store in refrigerator.
Preheat oven to 375°. Spread peanut butter on saltines. Place marshmallows on top. Place on cookie sheet and place in oven. Remove and eat when marshmallows puff up and brown.
Cut chicken with scissors into 1 x 1 x 1/4-inch pieces. Heat oil in wok over high heat. Add chicken and stir-fry for 5 minutes. Add green onion, green pepper, celery and water chestnuts. Stir-fry for 2 minutes.
Dissolve yeast in lukewarm milk. Add flour, melted butter, egg yolks and salt. Mix until smooth, then place in warm spot to rise for 2 to 3 hours. Drop by tablespoonfuls into deep hot fat. Fry until both sides are brown. Take them out and let cool a little, then place in bag with sugar and shake until doughnuts are covered.
Saute onion and garlic in butter. Add flour. Blend in. Add oyster liquid, chicken broth, artichokes and milk. Season to taste. I use Tony's. Simmer (do not boil) for 10 minutes. Add oysters, chopped green onions and parsley before serving. Simmer 5 minutes. If too thick, add a little hot water or thicken with a little cornstarch and water.
Cream sugar and shortening; add beaten eggs and vanilla. Sift flour, soda and salt. Stir in oats, then add dry ingredients. Beat well. Put 1/4 cup sugar in small bowl. Dip fingers into sugar; pinch off a bit of dough and roll into size and shape of walnut. Roll in sugar. Place on greased cookie sheet 3 inches apart. Bake at 375° for 12 to 15 minutes. Makes 4 dozen large thick cookies.
Mix in order given. May store uncooked batter in refrigerator up to 6 weeks. Spoon into muffin tins and bake at 400° for 10 to 12 minutes. Tops should be light golden brown.
Mash bananas well with mixer. Add all other ingredients (except nuts and chips) and mix well. Add nuts and chips and mix by hand, folding into batter. Pour into two greased (use butter or oil) 9 x 5-inch loaf pans. Bake at 350° for 55 minutes and test or 4 or 5 small pans at 350° for 45 minutes.
Grease a 9 x 13-inch baking dish. Place bread as a liner in bottom of dish. Sprinkle with cheese, then with sausage. Mix together the eggs, milk, salt and pepper; pour over sausage and cheese. Cover tightly with foil; refrigerate overnight. Bake next morning, covered, for 30 to 35 minutes at 350° (or until eggs are set).
Melt margarine in large microwave-safe bowl. Add corn; mix well. Mix in eggs, sour cream, sugar and corn bread mix; stir well. Pour mixture into greased 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes, or until top is golden brown.
Butter a 9 x 9 x 2-inch pan. Stir sugar and milk over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage, 234°. Remove quickly and add marshmallow cream, peanut butter, chocolate chips and vanilla. Blend.
Fix Dream Whip as directed on pkg. Combine softened cream cheese with Dream Whip on medium mixer speed. Mix jello with 1 c. boiling water. Put cherries, bananas, and pineapple into jello. Mix with Dream Whip mixture. Chill until jelled.
Add soda to milk. Let stand for at least 5 minutes. To this, add sugar and syrup. Cook until it reaches the soft ball stage. Remove from heat and cool until lukewarm. Add vanilla and nuts. Beat until it begins to thicken and loses its gloss and holds its shape. Pour into buttered pan or dish. Cut with set.
Peel and dice potatoes. Rinse and place in 6 qt. pot. Peel and slice carrots. Slice celery. Rinse both and add to potatoes. Quarter and slice onion and stir into other vegetables. Heat and simmer until tender. Add remaining ingredients and enough water to cover. Simmer 1 hours and serve. Soup will be thick and hearty. For thinner soup, add water or broth.
Boil spices in 1-quart water for 5 minutes. Strain; add sugar, Karo syrup, tea and juices. Serve hot.