HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Place in a greased Pyrex dish and bake at 400° for 1 hour or until knife comes out clean. Pudding will be firm when done.
Night before, pour boiling water over cracked wheat. Soak overnight in large crockery bowl.
Set oven at 350°. Mix in a 2-quart bowl, all ingredients except potatoes. After well mixed, stir in potatoes. Put in a greased 2-quart baking dish. Top with 1/4 cup grated American cheese. Bake 1 hour until potatoes are tender.
Mix well; form into balls the size of walnuts. Drop into a good beef broth. Boil for 30 minutes.
Prepare pudding according to directions (cooked pudding is best). Use ovensafe bowl or baking dish. Spread a layer of pudding, then a layer of vanilla wafers and a layer of sliced bananas. Last layer should be pudding. Separate egg whites from yolks (use about 3 eggs). Beat egg whites on high speed of mixer. Add sugar until fluffy. Spread meringue over pudding. Bake in oven until meringue is golden brown. Cool before serving.
Heat soup, remove from burner. Add 3 tablespoons cold water to gelatin. Stir gelatin into soup. Cool. Add celery, onion and mayonnaise. Mix well. Add 1 can crab meat. Pour into lightly buttered mold. Chill until serving time.
Drain pineapple, reserving 2 tablespoons juice.* Blend reserved juice with sour cream. Combine with remaining ingredients; mix well. Chill. Makes 4 to 6 servings.
Sift together flour, baking powder, salt and sugar, then sift over dates and pecans. Melt butter and add with vanilla. Mix. Beat egg yolks until smooth. Add to butter and vanilla; mix well. Beat egg whites until stiff and fold in very gently. Pour into greased and lined tube pan. Bake at 275° for 1 1/2 hours or until done.
Heat milk, sugar and butter to boiling point. Cool to lukewarm. Dissolve yeast in water. Add yeast and 2 cups flour to mixture. Mix well and let rise for 2 hours. Sift remaining flour with salt, soda and baking powder and add to mixture. Make into rolls and let rise before baking. Brush rolls with melted butter before rising. Bake at 425°. Makes 3 dozen rolls.
Heat oven to 375°. Combine flour, cream of tartar, soda, nutmeg and salt. With an electric mixer set at medium-low speed, cream the butter and 3/4 cup sugar until light and fluffy. Beat in the egg and vanilla. Reduce speed to low and beat flour mixture into butter and sugar until well blended. Combine cinnamon and remaining 1/3 cup sugar. Roll into 1-inch balls, then roll in cinnamon-sugar. Place on ungreased baking sheet about 2-inches apart. Bake until lightly brown, about 10 minutes.
Boil carrots in salted water until tender. Drain. Combine other ingredients and heat but do not boil. Pour over carrots in a covered casserole. Store in refrigerator overnight before serving. Will keep for several days.
Pound meat until it is very thin. Beat eggs. Mix breadcrumbs with Parmesan cheese. Dip meat into egg, then into breadcrumb mixture. Heat oil; brown meat in frypan. Put some sauce in a casserole dish; arrange meat on it. Arrange sliced Mozzarella on meat and cover with sauce. Sprinkle with Parmesan cheese. Bake chicken/veal 3/4 hour at 350°, covered; uncover last 15 minutes.
Butter sides of heavy 3-quart saucepan. Add sugar, evaporated milk and butter. Cook over medium heat to soft ball stage (236°), stirring frequently. Remove from heat; add chocolate pieces, Marshmallow Creme, vanilla and broken walnuts. Beat until chocolate melts. Pour into buttered 13 x 9 x 2-inch pan. Score while warm; cut when cool and firm.
Wash and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain; discard water. Add another quart of water to peel and boil again for 5 minutes. Drain and grind peel and peeled oranges together.
In saucepan, cook brown sugar, sugar, marshmallow, oleo and evaporated milk to a full, all over boil (5 minutes). Take off heat. Add nuts and vanilla. Stir until candy is thick and creamy. Pour in buttered 8-inch square pan. Makes 1 3/4 pounds of fudge.
Cream together sugar, butter and flour. Add eggs, buttermilk, vanilla and coconut. Pour half of mixture into each unbaked pie crust. Bake at 325° for 50 to 60 minutes.
Dissolve gelatin in 1 cup boiling water. Add strawberries, stirring until separated and thawed. Pour 1/2 mixture into mold; chill until set. Mix sour cream and pecans; spread over strawberry layer. Add remaining strawberry mixture; chill until firm. Makes 6 to 8 servings.
Saute onion in 3 tablespoons butter or margarine. Add beef, salt and pepper to onion and brown lightly. Spread 3 cups of cabbage in a casserole dish. Spread the beef mixture over the cabbage, then add remaining 3 cups of cabbage. Pour over the mixture the can of tomato soup. Do not dilute soup. Bake, covered, at 350° for 1 hour. Makes 6 servings.
Combine all ingredients in a medium saucepan. Simmer over low heat for about 5 minutes, then strain and serve hot. Makes 4 servings.
Cream the sugar and margarine. Stir in buttermilk and eggs. Add coconut and vanilla. Pour into unbaked pastry shell. Bake at 300° for 50 minutes.
Melt margarine over low heat. Add remaining ingredients, stirring well. Brush over meat as it broils or grills.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon	sugar and an	extra tablespoon shortening. Roll dough thin. Cut large biscuits and bake in a quick oven. When brown	and still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Bring water to a boil and dissolve salt and pepper powder. Pour boiling water onto the tapioca flour in a large mixing bowl and stir quickly with a cooking spoon. Add in the shrimp and knead as a dough. As the water content of the shrimp is unpredictable, you may adjust it by adding more boiling water. The dough should be on the hard side. Now shape into a cylinder about 1-inch in diameter. If you do not have the proper steamer for this process, a bamboo rack or cake cooling rack will do. Lay a cheesecloth underneath and on top of the dough and place it on the rack. Make sure the cylinders of dough are far enough apart (at least 1 1/2-inches if space permits) to prevent them from sticking together. Steam at a high temperature for 45 minutes. Make sure there is plenty of water in the steamer to avoid having to open it to add more water.
Drain pineapple. Mix dry Jello into cottage cheese, add fruit and then topping. Chill until serving.
Cream shortening, sugars and peanut butter; add egg. Beat until fluffy. Mix dry ingredients into mixture well. Roll dough into oblong shape 1/4-inch thick. Melt chocolate bits over hot water. Cool chocolate slightly. Spread on dough with a spatula. Roll up like jelly roll and chill. Slice 1/4-inch thick. Place on ungreased cookie sheet. Bake in a 375° oven for 12 minutes. Yield: 3 dozen cookies.
In a large mixing bowl, break bread into small pieces. Add raisins, sugar, milk and cinnamon. Mix well until texture becomes a batter. (Can add more milk if necessary.) Add vanilla flavoring. Melt 1 stick margarine in a large square pan. Pour margarine into mixture. Mix well. Pour batter into pan. Bake at 375° for about 1 1/2 hours or until bread pudding is a golden brown. Serve.
Preheat oven to 350°. Combine apples and cranberry sauce in a medium mixing bowl. Combine brown sugar, flour, cinnamon and nutmeg in a separate mixing bowl. Add to apple mixture, mixing well.
Combine sour cream and mayonnaise. Blend in olives and oysters. Chill and serve with crackers.
Place pork chops in a large skillet. Turn burner on high. When pork chops start to fry, turn heat down on low and saute until brown on both sides.
Score meat by making shallow cuts across the meat in a diamond pattern on both sides. Marinate meat in oil, vinegar, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper for 1 hour.
Sift flour; melt shortening and chocolate. Add sugar to eggs, then to the chocolate mixture and blend. Add flour and mix, then mix nuts and vanilla and spread into greased pan. Bake 25 minutes at 350°.
Place cranberries in large pan with water. Bring to a boil and simmer 5 minutes until berries pop. Add remaining ingredients, except nuts. Cook about 30 minutes or until thick. Stir occasionally. Remove from heat. Add nuts. Pour into hot sterilized jars. Makes 3 pints.
Cut off stems, tough outer leaves and pointed tops of artichokes and snip off the tips of the outside leaves. Cut artichokes into quarters; remove chokes and place in bowl with lemon juice. Cover with water and leave to soak for 10 minutes. Peel and crush garlic. Heat the oil in saucepan. Drain artichokes and add to pan with garlic. Cook gently over low heat for about 10 minutes, until tender, turning them several times. Add parsley and cook for a further 4 minutes, stirring occasionally.
Mix all of the ingredients together. Pour into a greased and floured tube pan. Bake in 350° oven for 45 minutes.
Put pie filling into crust. Top with bananas, then pudding. Top with Cool Whip. Chill and serve.
Using your hands, cream butter and sugar until soft. Add remaining ingredients; continue using your hands. This is the secret to good shortbread. Pour mixture onto a jelly roll pan that has been lined with foil paper. Stick holes into batter with a fork. Bake for 1 hour at 300°. Remove from oven and cut in squares while hot.
Heat oven to 400°. Grease a 10-inch pie plate. Brown beef and onions. Drain and stir in seasoning mix. Spread in pie plate and sprinkle with chiles. Beat milk, baking mix and eggs until smooth (1 minute with hand mixer). Pour on top of other mixture. Bake 25 minutes and top with chopped tomatoes and cheese. Bake 8 to 10 minutes longer. Remove and let cool for 10 minutes. Top with extra cheese, tomatoes and lettuce, either in layers or in a circle. Serve with sour cream.
Place oil in mixer bowl. Add sugar and beat until fluffy. Add eggs one at a time. Sift dry ingredients together. Add alternately with buttermilk and vanilla. Beat well. Fold in peach preserves and nuts. Pour into greased and floured tube pan. Bake at 300° for 2 hours.
Heat oil in 10-inch skillet over medium-high heat. Add chicken breasts and saute about 2 minutes each side. Remove from skillet and set aside on warm plate. Reduce heat to medium. Add ginger root and garlic to skillet and cook, stirring constantly, for 1 minute or until garlic is just tender. Add the green onion and continue cooking and stirring about 30 seconds.
Cook the tops of broccoli well. Chop up fine. Add together all other ingredients. Heat in saucepan. Add broccoli. Serve in soup bowl with crackers. Serves four.
Cut sauerkraut into short strands; mix in remaining ingredients. Refrigerate overnight.
Cream the sugar and shortening. Add dry ingredients and raisins. Add milk. Have milk at room temperature. Spoon into a long loaf pan. Bake 1 hour at 350°.
Add crowder peas, sugar, onions, bacon, and Tony's seasoning to pot. Boil in water until done.
Brown your ground beef and season with taco seasoning. Drain off the excess grease. Pour your ground beef into a crock-pot. Add your refried beans, Pace picante sauce and Velveeta cheese and let it simmer for at least 1 hour. Serve with tortilla chips.
Preheat oven to 375°. Brush bottom and side of crust evenly with egg yolk. Bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Reduce oven heat to 350°.
Combine first 11 ingredients, mixing well. Shape into 1-inch balls. Brown well in oleo, stirring occasionally. Cover and cook over low heat 15 minutes. Arrange on serving platter, garnish with fruit and parsley if desired. Yields about 5 dozen.
Mix all ingredients in order. Roll in walnut size balls. Roll balls in sugar. Smash with sugared fork. Bake at 350° for 10 minutes or until browned.
Cook together the hamburger and sausage; drain and set aside. In crock-pot, melt cheeses, stirring to keep from sticking. Add hamburger, sausage, salsa and picante sauce. Let simmer until ready to serve. Serve with tortilla chips.
Cut eggplant into cubes and steam until tender. Slice onion and saute in oil	until tender, but not brown. Place eggplant, onion and	rest of ingredients in blender; pulse briefly to partially puree mixture (should be consistency of peanut butter). Spread on crackers, rice cakes, pita, etc. Store in a tightly covered container in refrigerator for up to 10 days. Makes 2 cups.
Spread pineapple in a 9 x 13-inch Pyrex dish. Add 1/2 cup sugar. Spread blueberries on top of this. Sprinkle 1/2 cup of sugar on top of berries. Add cake mix on top of this. Chip margarine on top of cake mix. Bake in oven at 350° for 30 minutes or until brown and crumbly.
Mix all ingredients and shape into small balls. Bake on cookie sheet at 350° until lightly browned. These may be frozen before baking or afterward, then reheated.
Blend first five ingredients. Add rest, stirring only enough to moisten dry ingredients. Put in greased, bottom only, loaf pan. Bake at 350° for 1 hour or until done.
Combine zucchini, lemon rind, pineapple and lemon juice in a large pan. Cook to boiling. Reduce heat and simmer uncovered 25 minutes or until tender and holds shape. Add Sure-Jell and cook over high heat to boiling. Stir in sugar and ginger and continue cooking according to directions on Sure-Jell package. Remove from stove and stir for 5 minutes, removing foam. Fill sterilized containers and seal. Makes enough for 6 half-pint containers.
Mix rhubarb, pineapple and sugar together and let stand for 10 minutes. Mix and start cooking, bringing to a boil. Boil 10 minutes, stirring all the time. Remove from heat; add the Jell-O, mixing well. Seal in glass jars. Makes 3 1/2 pints.
Place bread, cilantro, cornmeal, pine nuts, cayenne, garlic, cumin, oregano, 1/4 teaspoon salt and cloves in food processor. Process to fine crumbs. Add egg white; mix until moist. Place mixture in large shallow plate; set aside. In small bowl, mix together mustard, water and honey; brush evenly over chicken. Sprinkle chicken with pepper and remaining 1/4 teaspoon salt. Dip chicken, one piece at a time, in bread crumbs and press gently to adhere to a thin coating. Place chicken on rack in greased jellyroll pan. Bake in 400° oven for about 50 minutes or until chicken is crisp and brown and a fork can be inserted with ease.
Cook sugar and milk together until soft ball forms. Add butter and vanilla. Cool. Beat until spreading consistency.
Dissolve jello in hot water; blend in cream cheese and then add the other ingredients and congeal.
Heat slowly to boiling point the margarine, sugar, salt, cocoa and milk. Boil 3 minutes. Remove from heat and add the oats, nuts, coconut and chocolate chips. Mix. Drop by teaspoon on waxed paper and let set up and cool.
Put all ingredients except ice cream, into blender. Cover and process at liquify (Ice crush) until smooth. Add ice cream, cover and blend for 1 cycle. Makes 2 servings.
Place over low heat, bring to a boil, stirring constantly. Boil hard 1 minute. Remove from heat. Beat until lukewarm. Add vanilla. Beat until can spread. (Add cream if needed.)
Sift together flour, sugar, baking powder and salt. Beat eggs until light. Add milk and apples with dry ingredients. Fry in hot fat.
Score cucumbers with a fork and thinly slice. Combine vinegar and remaining ingredients, stirring well. Pour over cucumbers. Cover and chill 4 hours. Yields 6 servings.
Place butter and oil in frying pan until melted. Add garlic. Saut for 5 to 8 minutes, being careful not to burn garlic. Add fresh spinach and wilt down. Add cheese. Cut chops to bone, making a pocket. Put spinach mixture in each chop. Bake at 350° for 40 minutes or until done.
Have all at room temperature. Cream in mixer. Cover and chill for 3 hours until firm enough to shape. Divide into 2 balls. Roll in chopped nuts. Wrap in plastic and foil. Place in plastic bag. Freezes well.
Mix well. Pour in 3 (9-inch) cake pans. Bake at 350° for 35 minutes. Ice with Coconut Cream Cheese Frosting.
Dissolve the Jell-O in water. Add immediately the frozen strawberries, pineapple and bananas. Stir well and pour half of the mixture into the Jel-N-Serve. Place into refrigerator to congeal. Leave other half on countertop. When mold is congealed, put a layer of sour cream over the salad and spread gently. Then very gently dip the rest of the Jell-O mixture over the sour cream and return to the refrigerator. May be made a day ahead. Keeps well, if sealed. Serves 12.
Put crushed pineapple and sugar in pan. Heat until the sugar melts. Add dissolved gelatine and cherry juice. Cook over low heat until blended. Add lemon juice. Mix cream cheese and cherries; mix thoroughly with pineapple mixture. When mixture begins to set, fold in whipped cream.
In casserole, fry bacon until some fat is accumulated; then add the ham and cook until both begin to brown. Add diced onion and carrots; cook 2 to 3 minutes. Then add the herbs, salt and pepper.
Mix together all ingredients. Heat in microwave until melted and mixed well. Serve with party crackers.
Blend softened cream cheese until smooth. Add other ingredients and blend until smooth. Pour into crust and bake at 350° for 30 minutes or until set.
Combine sugar, margarine, milk, and salt in heavy 3 quart saucepan. Bring to a full rolling boil over high heat, stirring constantly. Remove from heat, stir in peanut butter until melted. Add marshmallow creme and vanilla. Beat until smooth and well blended. Fold in candies, immediately spread into greased 13 x 9 inch baking pan. Cool at room temperature. Cut into squares. Yield: 3 lb.
Butter the bottom of a 9 x 12-inch casserole dish; sprinkle chopped chicken in dish. Add Veg-All. In separate bowl, mix until smooth the cream of chicken, mushroom and celery soups and the cup of milk. Pour mixture over the chicken and Veg-All. Crush the Ritz crackers; sprinkle over the other ingredients. Dot with pats of butter. Bake at 350° for 45 to 60 minutes.
Combine all ingredients, in a large covered kettle, except macaroni, cabbage and beans. Bring to a boil, then reduce heat to hard simmer. When meat is tender and done, add cabbage, macaroni and beans (undrained). A bay leaf can be added, but is optional. Salt and pepper to taste.
Form into a ball and roll in nuts. Wrap in plastic and refrigerate. Serve with crackers.
Prepare okra and tomatoes. Saute onion and green pepper in oil until browned. Add remaining ingredients. Cook covered over medium heat for 30 minutes uncovered for 5 minutes. Stir occasionally. May be served over 6 cups of cooked rice.
Brown ground beef and drain. Add sauce and cook 15 minutes. Place in a 9 x 13-inch dish. Cover with cheese.
Brown ground beef and drain. Add onion, tomato sauce, water, salt, pepper and hot sauce. Bring to a boil. Reduce heat and let simmer 30 minutes. Add potatoes and bring to boil. Reduce heat and let simmer an additional 30 minutes. Serve with a loaf of fresh bread.
Wash lettuce and pat dry with paper towels. Combine lettuce and onions in a large bowl. Set aside. In a saucepan over high heat, combine oil, vinegar, water and sugar. Bring vinegar mixture to a boil (do not boil in microwave) and pour over the lettuce and onions, stirring and turning the lettuce so most of the lettuce comes in contact with the hot mixture. Sprinkle with salt and pepper. Add bacon, if desired.
Place foil on cookie sheet. Lay graham crackers on foil. Cook butter and sugar on top of stove for 3 minutes. Pour over crackers. Bake in oven at 300° for 15 minutes. Pour morsels and nuts on crackers and spread. Put in refrigerator until cold, then break.
Bring 1 1/2 cups milk to boil in saucepan. While milk warms, mix remaining ingredients, except egg whites, in 1/2 cup milk, using 2 tablespoons to 3/4 cup sugar, depending on desired sweetness. Add well mixed ingredients into saucepan when milk boils. Stir until thickened. Layer vanilla wafers in bottom of ovenproof dish. Place one layer of sliced bananas on top of wafers. Continue to layer until dish is about 3/4 full, ending with wafers on top. Pour pudding over layers. Beat egg whites with 2 tablespoons sugar until very stiff. Top pudding mixture with egg whites. Bake at 350° until brown on top (5 to 10 minutes).
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a large bowl. Add all seasonings and toss. Pour in enough broth to moisten. Add eggs and mix. Pack into a crockpot. Cover and set on high for 45 minutes. Turn to low and cook 4 to 8 hours.
Line 24 muffin tins with paper liners. Place one wafer in the bottom of each. Blend sugar, cream cheese, lemon juice, eggs and vanilla in bowl. Spoon enough mixture in each tin to fill half full. Bake at 350° for 20 minutes. Cool. Top with pie filling.
Cook the bacon until crisp; drain on a paper towel. Cook onion in bacon grease; drain in a colander. Cook the ground beef until done; add the bacon and onion. Blend the flour and seasonings into the mixture; stir in the soup. Cook slowly, uncovered, for 20 minutes, stirring frequently. Stir in the sour cream and heat through. Serve, open-faced, on the toasted buns. Feeds four teenage boys or a family of six.
Arrange apples in pie shell. Mix next 5 ingredients together and pour over apples. Mix together remaining ingredients and sprinkle all over the pie. Bake at 400° for 50 minutes.
Combine yeast and 1/2 c. warm water in 1-cup measuring cup; let stand 5 minutes. Heat milk, sugar, butter, salt in a saucepan over medium heat, stirring until butter melts. Cool to 100-110°. Beat yeast mixture, milk mixture, and eggs at medium speed with a electric mixer until blended. Gradually add flour, beating a lowest speed until blended. (Mixture will be a very sticky, soft dough.) Cover and let rise in a warm place (85°), free of drafts, 1 hour or until dough is doubled in bulk. Stir dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk. Stir dough down, spoon into well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place (85°), free from drafts, 20-30 minutes or until dough is doubled in bulk. Bake at 350° for 35-40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry butter, honey, molasses, or jelly, if desired.
Beat eggs slightly. Add soup and mix until smooth. Stir in milk. Add remaining ingredients except oleo. Pour into a well-buttered baking dish. Dot with remaining oleo. Bake in a 350° oven for 45 minutes. Serves 10 to 12.
Preheat oven 350 degrees. Mix sugar into oleo and chocolate, add vanilla and eggs, mix well. Add dry ingredients mix well. add nuts and bake about 25 minutes. Cool 5 minutes before cutting. Do not over bake.
Combine egg and buttermilk, set aside. Combine 1/4 c flour, cornmeal, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 c flour, dip in egg mixture, then dredge in corn meal mixture.
Preheat oven to 350°. Combine all ingredients and drop by teaspoon onto a lightly greased cookie sheet. Bake for 10 to 13 minutes. Sift powdered sugar on baked cookies if desired.
Beat 4 egg yolks and 3 tablespoons cold water together. Add the sugar gradually; beat well. Add 1/2 cup boiling water; beat until foamy. Sift 3 times the cake flour, baking powder and salt; add this to egg yolks. Beat well. Add the almond extract and vanilla. Beat egg whites with the cream of tartar until stiff; fold into mixture. Bake for 1 hour at 325°. Add your desired frosting.
In a large skillet, combine pineapple juice, water, ReaLemon, sugar, cornstarch, soy sauce and ginger. Cook over medium-low heat until thickened. Add shrimp and cook until pink. Add remaining ingredients except rice. Heat through. Serve on rice. Refrigerate leftovers.
Lay Twinkies cut side up in a 9 x 13-inch pan. Beat softened cream cheese with milk and instant pudding. Pour over Twinkies. Cover with Cool Whip. Sprinkle with chopped nuts. Refrigerate.
Add dates to flour mixture; blend. Bake in loaf pan for 1 hour at 350°. Freezes well.
Combine bananas, applesauce and egg whites. Mix well with mixer until blended. Add remaining ingredients except 2 teaspoons sugar and cinnamon. Pour into an 8 x 8-inch pan coated with no fat cooking spray. Sprinkle top with cinnamon and sugar mixed. Bake at 350° for 20 to 25 minutes. Cool on wire rack.