HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and knead in large bowl. Refrigerate. Place biscuits in greased pan. Let rise 45 minutes to 1 hour. Bake at 400° for 10 minutes.
Cream butter and sugar; add well beaten eggs. Sift dry ingredients together and add alternately with milk to mixture. Add vanilla flavoring. Mix thoroughly. Add fruit, raisins and nuts and mix by spoon or hand until thoroughly mixed, then drop by teaspoonfuls onto cookie sheet and bake in preheated oven at 300° for 15 to 20 minutes (cookies will be light brown). Be careful not to overcook. Test cookie after approximately 15 minutes.
Cut the elephant into bite-sized pieces. Add the vegetables and enough water to cover. Cook over an open pit, in a large pot, for 2 weeks. Stir the stew everyday. This will serve about 3,800 people. If more people are expected, the 2 rabbits may be added, but do this only in an emergency! Most people don't like hare in their stew!!!!
Melt butterscotch morsels in microwave or can use pan on low flame. Stir in noodles and nuts until blended and coated. Spoon mixture by teaspoon on waxed paper. Cool completely.
Mix first 3 ingredients. Press into an 8 1/2 x 13 x 2-inch pan. Beat the last 3 ingredients. Pour over the first mixture. Bake at 350° for about 30 to 35 minutes.
Remove	all lumps from potatoes; beat in melted butter and sugar. Beat until blended. Add cocoa or melted, cooled chocolate;	add vanilla, salt and coconut. Drop by teaspoons onto waxed	paper.	Place in refrigerator for a short time to harden. Place in	a tightly covered container. Makes 1 1/2 pounds.
Combine beef and onions in skillet; cook until meat is lightly brown. Drain. Add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Turn into a 1 1/2-quart casserole or a 9 x 12-inch or 9 x 13-inch pan. Place sliced cheese over hamburger mixture. Top with biscuits. Bake at 425° for 20 to 25 minutes, or until biscuits are golden brown.
Layer first 7 ingredients in order given in a 12 x 9-inch dish. Combine mayonnaise and sugar. Spread evenly over top of salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours.
Whisk together eggs and 1/4 cup of sugar until well blended. Whisk together remaining 3/4 cup sugar and flour in a 2-quart saucepan, then whisk in water and vinegar. Bring to the boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly with wooden spoon until filling coats back of spoon and registers 175° on an instant-read thermometer, 12 to 15 minutes. Pour hot filling into pie shell and bake at 350° for 15 to 20 minutes. Cool completely on rack and dust with cinnamon. Makes 8 servings.
Pare and slice apples in casserole until half full. Sprinkle with cinnamon and sugar. Sift together 1 cup sugar, flour and salt. Make a hollow in this and drop in 2 eggs. Stir until well mixed. Spread mixture over apples. Bake at 375° for 40 minutes. Serve with whipped cream or ice cream.
Break taco shells and use them to line a 13 x 9-inch glass dish. Combine meat, beans, sauce, onions and chili powder. Cover shells. Top with cheese. Bake at 350° for 20 to 25 minutes. Before serving, top with shredded lettuce and diced tomatoes. Serve with picante sauce.
Melt margarine. Add onion and saute together until tender. Add mushroom soup, water, cheese and broccoli; blend together. Add Minute rice. Bake at 350° for 30 minutes. Serves 10 or 12.
Preheat oven to 375°. Combine cookie mix, egg and water in large bowl. Stir until thoroughly blended. Stir in cherries and coconut. Shape dough into 36 balls. Roll in nuts. Place 2-inches apart on ungreased baking sheet. Bake for 11 to 12 minutes or until cookies are set and lightly browned. Cool 1 minute on baking sheet. Remove to cooling rack.
Cream sugar and butter. Add syrup, salt, flavoring. Beat well. Beat in eggs one at a time. Add pecans and pour in unbaked pie shell. Bake slowly in oven at about 300° for about 1 hour.
Dissolve gelatin in 1 cup boiling water. Add frozen raspberries. Stir until thawed. Stir in applesauce. Chill until set.
Mix all ingredients together and let stand several hours or overnight. Gets better with age. Can be kept in refrigerator for several weeks.
Cut carrots crosswise and cook until tender. Melt half of the margarine and cheese and stir together. Put carrots in casserole dish and cover with cheese mixture. Crumble crackers and mix with the other half stick of margarine. Sprinkle on carrots. Bake at 350° for 30 minutes.
Mix flour, spice, soda, salt and baking powder. Beat sugar, oil and eggs in a large bowl. Beat in pumpkin and 1/3 cup water. Stir in flour mixture, then chocolate chips and nuts. Scrape into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 70 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Turn out on wire rack and cool completely. Freezes well.
Fry diced bacon ends until brown and drain. Peel potatoes and dice; cook with at least 1 quart string beans until almost tender. Brown flour in a bit of bacon grease. Add bacon pieces and brown flour to the cooking beans and potatoes until it is the desired thickness for soup.
In saucepan, melt oleo, brown sugar and syrup. After it comes to a boil, lower heat and boil for 6 minutes; remove from heat and add 1 teaspoon soda and 1/4 teaspoon cream of tartar. Stir until foams good, then pour over popped corn and mix well. If you want popcorn balls stop now and make into balls. If you want carameled corn, place on 2 cookie sheets and put into 200° oven for 1 hour.
Spread refried beans in bottom of a 9 x 13-inch baking dish. Cook ground meat with taco mix and onion and layer over beans in baking dish. Pour jar of picante sauce over ground meat. Place sliced olives (and green chilies, if using them) over picante sauce and top with cheeses. Bake at 400° for 20 to 30 minutes until cheese is bubbly. To serve, top with sour cream and chopped tomatoes. Serve with tortilla chips.
Combine raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour the rum over them, tossing the fruit about to coat the pieces evenly. Soak for at least 1 hour. Pour the lukewarm water into a small bowl; sprinkle it with the yeast and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture is almost double in volume.
In a large mixing bowl, combine beef, milk, egg, bread crumbs and 2 tablespoons tomato paste. Mix with hands until well blended. Lightly grease a 9-inch glass pie plate. Spread mixture on bottom and up sides to form crust. Spread remaining tomato paste over surface of meat mixture. Arrange onions and mushrooms over top. Sprinkle evenly with cheese. Sprinkle with salt, pepper and oregano. Place on bottom rack of preheated 375° oven. Bake, uncovered, for 30 minutes or until crusty. Let stand for 5 to 10 minutes before cutting. Serves 6.
Cook beans according to package directions; drain. Combine soup and cheese spread. Toss beans with soup mixture; place in 6 cup casserole. Top with onions and bacon. Bake in preheated 325° oven for 30 minutes. Yield: About 6 servings.
In medium skillet, cook bacon until almost crisp. Add onion to bacon and cook until tender, about 10 minutes. Remove from heat. Add flour and spices; blend well. Gradually stir in milk, starting with 1 1/2 cups. Cook and stir over low heat until thickened. Add spinach and mix thoroughly. If too thick, add additional milk.
Mix ground pork, shrimp, 1 egg, green onion, carrot, sesame oil, salt and pepper in mixing bowl. Roll in lumpia wrappers about 1/2 inch thick. Seal with egg whites. Fry in oil on medium heat on all sides until brown. Serve with sweet and sour sauce.
Mix butter and dressing. Cut loaf in half. Spread mixture on bottom and on top half. Place buttered sides up in broiler. Brown slowly until done and crunchy.
Simmer chicken on a rack with 6 cups boiling water for 2 to 4 hours, with the celery, carrot, onion and rosemary and salt. Cool chicken; bone and skin meat, cut into big cubes. Strain the broth and refrigerate. Next day, skim 3 tablespoons fat from broth into double boiler. Mix in flour. Add 1 1/2 cups broth. Cook until thickened and slowly stir in the egg yolks, mixed with the cream. Cook, stirring, until thickened. Saute the mushrooms in the additional chicken fat for about 4 minutes. Add the mushrooms to the sauce in the double boiler. Add the cubed meat (about 3 to 4 cups) and reheat in the sauce. Cook the spaghetti in rest of the chicken broth and water. Drain. Put the cooked spaghetti around the edge of a deep casserole dish and fill the center with the sauce. Sprinkle with Parmesan cheese and dot with butter. Brown quickly under the broiler.
Cream first 3 ingredients together; add eggs, buttermilk and vanilla. Beat well. Pour into pie crust and bake for 1 hour at 350°.
Combine all ingredients. Blend or whip until light and fluffy. Place in souffle dish or other glass dish. Bake around 350° to 400° until golden brown.
Preheat oven to 375°. Clean chicken and cut in strips. Place chicken pieces in a large skillet sprayed with Pam. Sprinkle with salt and pepper and saute until lightly browned. While chicken is cooking, place butter in a saucepan and melt over medium heat, then add flour, salt and pepper and stir until blended. Add chicken broth and stir with a whisk; add cooking sherry and continue to stir. Add evaporated milk and continue to whisk until mixture thickens. Turn burner off. Cook broccoli in microwave for about 5 minutes. Place broccoli in casserole dish and pour half of white sauce over it. Layer chicken on top. Add Parmesan cheese to rest of sauce. Pour over top of chicken. Sprinkle Parmesan cheese on top and bake for 30 minutes.
Servings of rice to suit yourself, add Italian dressing to taste. Add enough seasoned salt that the color of rice is almost orange. Add all vegetables to your own taste. (All vegetables are optional.) Except you do need some onions, tomatoes and lettuce. Add small pieces of lettuce just before serving. The rest should be added 30 minutes to 1 hour before serving.
Mix all ingredients. Roll into small balls. Roll balls in flour and fry them until they are lightly browned. (I use a medium boiler and deep fry them, it's easier.) Add them to the sauce. These are the best meat balls and sauce. Put over spaghetti or fix meat ball hoagies and top with Mozzarella cheese. Fix ahead and freeze. (I freeze them in quart containers.)
Brown onion, bacon and hamburger. Drain. Add the rest. Bake uncovered at 350° for 1 hour.
Bake pie shell. Beat cream cheese until light and fluffy. Add Eagle Brand milk; blend. Add lemon juice and vanilla. Stir until thickened. Slice 2 bananas and line baked pie shell. Turn filling into crust and top with 2 more sliced bananas and enough Cool Whip to cover bananas. Refrigerate.
Lightly spoon flour into measuring cup. Combine flour, sugar and salt and set aside. Heat water to boiling. Add flour mixture all at once, stirring to form a ball. Remove from heat. Add eggs one at a time, beating well after each addition until mixture is smooth and glossy. Stir in peel. Drop dough by teaspoon in 3 to 4 inches hot fat (about 5 minutes) until golden brown. Sprinkle with confectioners sugar.
In a 6-quart container, mix together all ingredients, except ginger ale. Cover loosely and freeze until firm. Remove from freezer at least 4 hours before ready for use. Partially thaw and break into chunks. Add ginger ale and stir slowly until slushy. (Mix in a large punch bowl when ready to serve.) Makes about 28 (6 ounce) servings.
Mix pudding, milk and Kool-Aid together. Pour into pie crust. Chill. Refrigerate leftovers.
Cook meat and onion until onion is soft. Add tomatoes and bay leaves. Simmer 20 minutes. Add next 7 ingredients. Cook on medium heat until vegetables are done. Add remaining ingredients. Salt and pepper to taste. Remove bay leaves.
Preheat oven to 350 degrees. Combine all ingredients except powdered sugar and beat for 3 minutes. Bake in prepared (greased and floured) Bundt pan for 60 minutes. Cool for 1 hour. Remove from pan and sprinkle with powdered sugar.
Brown meat in a large pot. Add all the vegetables and V-8 juice. Simmer until potatoes are tender.
Drain all beans. Put in large bowl. Chop peppers, slice onions and add to beans. Combine remaining ingredients; pour over and stir in.
1. Mix dry ingredients. Combine egg and buttermilk and stir into dry ingredients. 2. Pour batter into a hot well greased pan. 3. Bake in a 450° oven 20-25 minutes.
Layer all ingredients in Pyrex container. Bake for 30 minutes at 375°. Serve with tossed salad.
Put in long glass Pyrex dish in order as listed. Let peaches set for 10 minutes with tapioca over them. Melt butter and pour over cake mix.
Sprinkle chicken parts with salt. Melt margarine or butter and brown chicken pieces on all sides. Pour in bouillon mixture. Cover and simmer over moderate heat for about 15 minutes or until chicken is tender. Remove chicken to warm platter. Pour off bouillon, saving 1 1/2 cups (save rest of bouillon for other recipes or soups). In saucepan, stir small amount of bouillon into flour. Gradually add remaining bouillon, cooking over medium heat, stirring constantly. Add frozen shrimp. Cover and simmer until shrimp are thawed. Stir in peas and mushrooms, sour cream and asparagus. Heat gently but do not allow to boil. If desired, add the lemon juices. Serve over chicken pieces with mashed potatoes and a green salad.
In a large pot, brown sirloin and drain. Add all ingredients except for noodles. Simmer on low heat until green beans are done, approximately 20 minutes to 1/2 hour. Cook noodles separately. Rinse and drain. Add to soup just before serving.
Preheat oven to 350°. In a bowl, combine flour and baking soda; set aside. In bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in egg. Gradually add flour mixture. Stir in morsels and nuts. Drop by level tablespoons onto ungreased cookie sheets for 9 to 11 minutes. Makes about 5 dozen.
Mash the potatoes until the lumps are gone and place the mixture into a 9 x 13-inch greased dish.
Note: Zucchini should be cubed and steamed to desired tenderness (approximately 3 cups).
Melt marshmallows in water. Add lime jello; set to soft congeal. Fold in whipped cream or Cool Whip and remainder of ingredients. Congeal.
Cream shortening and sugar. Mix in eggs, vanilla and molasses. Stir together the dry ingredients. Add to the mixture. Stir in the oatmeal, raisins, chocolate chips and walnuts. Grease cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 8 dozen cookies.
Peel onions and slice into thin rings. Saute in butter for 15 minutes. Put layer of onions, crackers and cheese in dish. Repeat layers. Bake at 350° for 30 minutes. To dress up, top with French fried onion rings. Allow to heat awhile.
Cream 2/3 cup of sugar and shortening. Add eggs and stir. Add dry ingredients alternately with milk. Add lemon rind and nuts. Bake at 350° in a well greased loaf pan for 1 hour. While bread is baking, combine remaining 1/3 cup of sugar and juice of saved lemon. As soon as you take the bread out of the oven, poke holes in it with a toothpick and drizzle the lemon sugar mixture over it. Let stand in the pan until cooled.
Put unopened can of condensed milk in saucepan and boil slowly in water for 3 hours. While can is warm, punch small hole in top and let out steam. Open can and put in graham cracker crust. Chill, cover with whipped cream and serve.
Boil chicken; save broth. Debone chicken. Cook celery and onion in oleo until tender. Add cheese and mushroom soup. Cook noodles in broth and drain. Add chicken and noodles to mixture, then add olives. Heat at 350° for about 30 minutes.
Drain pineapple, reserving syrup. Add water to pineapple syrup to make 1/2 cup. Combine syrup mixture, beaten eggs, sugar, salt and lemon juice. Cook over low heat until thick, stirring constantly. Chill. Fold in apple, pineapple, celery and the whipping cream.
Cream margarine with shortening. Add sugar and beat until smooth. Add egg yolks, one at a time, as you beat the creamed mixture.
Rinse beans. In Dutch oven, combine beans and enough water to cover. Bring to boiling. Reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. Or, soak beans overnight in water. Drain. Add 6 cups fresh water and ham hock. Bring to boiling. Reduce heat. Cover and simmer 1 hour.
Mix ingredients well; bake at 350° for 10 to 12 minutes. Makes 6 to 8 dozen cookies.
Sift flour, cinnamon, soda and salt together. Cut in oleo. Mix like pie crust. Grind raisins and stir in. Combine egg, pineapple, juice and Sweet*10. Add to first mixture. Drop by teaspoon on cookie sheet. Sprinkle coconut on each cookie and press with back of fork so they are level. Bake at 300° or 325° for 12 to 15 minutes.
Cut and cook the zucchini and onion in water until tender. Drain well. Add the chicken soup and sour cream and mix.
Dip veal slices in beaten egg and then in bread crumbs, coating veal well. Heat olive oil in large frying pan and brown veal on both sides. Remove. Put on platter and fry onions and garlic in same oil. Add a little more oil, if needed, then add green pepper and stir until onions are limp and peppers look cooked. Add mushrooms, juice and tomato sauce, Worcestershire sauce, sugar and water. Stir to mix well. Put cover on and cook for 5 minutes. Place veal into pan and cook until veal is tender. Serves 4 people.
In oil, add onions, pepper, celery and garlic. Cook until wilted. Add tomato, seasonings and shrimp. Cover; cook on low for 30 to 40 minutes. Serve with rice.
Cook crab as usual. Mix all ingredients and heat. Put clean, cracked crab pieces in sauce.
Boil pepperoni 5 minutes. Drain on paper towels. Cook and drain spaghetti. Add butter and a generous amount of Parmesan cheese to spaghetti. Cook onions and ground beef together; drain. Add tomato sauce and seasonings to meat; simmer, covered, for 20 minutes. Add drained mushrooms to meat sauce after it simmers. Layer in 9 x 13-inch Pyrex dish in this order: spaghetti, grated Mozzarella cheese, pepperoni, meat sauce and sliced Mozzarella cheese. Bake, uncovered, at 350° for 20 minutes.
In a large bowl, combine all ingredients; mix well. Spoon into individual serving dishes or large serving bowl. Chill for 30 minutes. Garnish as desired. Refrigerate leftovers. Preparation time: 5 minutes. Total time: 35 minutes. Makes 8 to 10 servings.
Cream butter, shortening, sugar and salt. Add eggs, one at a time, beating well. Add flour and milk alternately, ending with flour. Fold in flavoring, cherries and nuts. Grease a tube pan (large). Start in cold oven and do not open oven door until done. Bake at 325° for 1 hour and 35 minutes. Remove from pan soon after taking from oven and cool on wire rack (inverted).
Cut bread into 1 1/2-inch thick slices. Blend together butter, garlic and oregano. Spread on bread. Sprinkle with cheese. Broil until top is light brown and bubbly, 2 to 3 minutes.
Night before: Grease a large casserole. Cut bread into 1-inch cubes. Cut cream cheese into 1 inch cubes. Put half of bread into casserole, top with cream cheese and cover with rest of bread.
Soften yeast in warm water in a large bowl. Add butter, salt and dry custard mix. Stir until dissolved. Add flour gradually. Mix well. Knead on lightly floured surface 12 to 15 times. Place in refrigerator overnight. Next day, make into desirable shapes. Let rise double in bulk. Bake at 375° until done, approximately 10 to 15 minutes. Makes good cinnamon or sweet rolls!
Make your favorite chocolate and vanilla puddings. Line a 13 x 9-inch cake pan with whole graham crackers. Spread with half the chocolate pudding. Layer again with graham crackers. Spread with half the vanilla pudding. Refrigerate until chilled. When ready to serve, top with freshly whipped cream.
Add 1-inch of water and Brussels sprouts to a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 8 to 10 minutes or until tender.
Bring 5 cups water to boil. In bowl add 1 1/2 cups water with cornmeal and salt. Add mixture gradually to boiling water, stirring constantly. Cook 3 minutes. Reduce heat to low and cook 15 minutes longer. Pour into greased loaf pan. Cool to room temperature. Cover and refrigerate. Loosen mush along sides with knife. Place on inverted plate and turn over. Slice 1/4-inch thick. Fry over medium heat in large skillet. Brown each side, turning once. Transfer to platter. Keep warm in 300° oven. Serve with butter and corn syrup.
Melt butter in a 9 x 9-inch cake pan. Lay ingredients in pan, beginning with vanilla wafers and adding the pecans on top. Pour the can of condensed milk over the entire mess. Place in preheated oven at 350° for 30 minutes. Cool and cut.
Brown meat and onions. Pour off grease. Slice potatoes in casserole. Add vegetables. Put meat on top. Pour in soup mixed with water. Bake 1 1/2 hours at 325°. Take cover off last 15 minutes.
Mix all ingredients together and pour into pie shells. Bake at 350 for 45 minutes.
Cut up and brown bacon in pan. Add flour and butter; mix. When butter is melted, add vinegar, water, sugar, salt, pepper and onion. Pour over cut up warm potatoes and serve.
In a skillet, melt butter. Saute onions until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento and 1/2 cup cracker crumbs. Pour into a shallow casserole dish. Top with remaining cracker crumbs. Bake at 375° for 35 to 40 minutes.
Place chicken skin side down in a nonstick skillet. Place the vegetables on the chicken and sprinkle with Mrs. Dash. Cook on very low heat for 35 minutes until chicken is brown on one side and moisture has been drawn out of vegetables (use no oil). Turn chicken over and cook over low heat for another 35 minutes. Do not cover skillet during cooking. Mushrooms may be added during the last 20 minutes of cooking.
Boil water, brown sugar and sugar for 20 minutes. Remove from heat. Add instant coffee. Let cool (cold). Add vodka. Put vanilla bean (split) in large bottle with liquid mixture. Let set for 2 weeks.
Marinate brisket in 1/2 cup sherry for 2 hours, turning every 1/2 hour. Mix 1/4 cup sherry with dry onion soup mix. Put on top of brisket. Wrap in heavy foil with sauce and bake 4 1/2 hours at 300°. Cool and refrigerate overnight. The next day, slice meat and pour juice over meat. Cover with foil and bake for 1 hour at 350°. Serve.
Brown ground beef in skillet; drain fat. Add green pepper and chili seasoning mix. Cook and stir until pepper is tender. Stir in water, beans and tomato sauce. Bring to boil. Reduce heat, cover and simmer 5 minutes, stirring occasionally. Add chiles and corn; bring to boil. Stir in rice; cover. Remove from heat. Fluff with fork and sprinkle with cheese.
Mix Jell-O, sugar and hot water; then add lemon juice and pineapple juice. Add enough water to fill a gallon plastic jug almost full. Freeze. Let thaw 4 hours before serving. Add 1 quart ginger ale.
In saucepan, cook green pepper and onion in butter until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve on cooked rice. If desired, garnish with Cheddar cheese.
In a shallow baking pan lined with foil, season the chicken with salt and pepper and bake in the middle of a preheated 400° oven for 30 minutes or until they begin to turn brown and become crisp. While the wings are baking, in a small saucepan, stir together the peanut butter, the soy sauce, the honey, the garlic and the red pepper flakes and cook the mixture over low heat stirring, until it is smooth. Brush the chicken wings generously with the sauce and bake them 10 to 15 minutes more or until the sauce is set. Sprinkle the chicken wings immediately with the chopped peanuts and cilantro and let them cool slightly. Serves 4 to 6.
In a large bowl, mix all ingredients well except margarine. Melt about 1/4 cup margarine in large skillet. Using a large salad spoon, dip into the margarine, then into the meat and form a ball. Put on skillet.
Drain all the cans of beans well. Brown bacon and drain off fat. Mix brown sugar, vinegar and mustard. Mix all ingredients together and bake in 350° oven for 3/4 of an hour.