HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whip eggs; add milk, oil, salt and sugar. Sift flour onto wax paper with other dry ingredients. Mix well. Cook pancakes on hot oiled griddle or in electric frying pan.
Tie spices in a clean cloth and steep in 2 c. of water overnight or longer. Mix all ingredients together and add water from steeped spices. If too tart, add sugar or Sweet 'N Low to taste. May serve hot or cold.
Saute onions in margarine until soft. Add sauerkraut and sugar. Cover and simmer for 30 minutes. Add flour and mix thoroughly.
Mix all of the ingredients, except butter. Sprinkle 2 cups crushed cornflakes, drizzle with melted butter. Bake at 350° for 30 to 45 minutes.
Cream the 2 tablespoons butter with 8 ounces cream cheese, 1/4 cup sugar and 1 tablespoon cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla; beat until smooth.
Cream the sugar and shortening. Add eggs. Add milk. Add dry ingredients. Mix well. Drop onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Blend water, ice cubes, sweetener and strawberries until mixed well, then add Hi-Energy Chocolate Supplement and mix to desired consistency.
Press rolls into a 9 x 13-inch pan. Bake at 375° for 8 to 10 minutes. Mix cream cheese, mayo and Ranch dressing together. Spread on cooled rolls. Chop vegetables and sprinkle on mixture. Refrigerate until cold before cutting into squares.
Blend in blender and pour into 9-inch unbaked pie shell. Cook at 350° until set, about 35 minutes.
Cut meat into fairly large pieces. Layer meat and vegetables in a deep pan, seasoning each layer. Place potatoes on top. Add stock. Cover and cook slowly for 1 1/2 to 2 hours at 300°.
Put margarine, rice and onions in frying pan. Cook until rice is light brown, stirring frequently. Put mixture in baking dish; add consomme, mushrooms and a little pepper. Cook in a 400° oven about 30 minutes or until liquid is absorbed and rice is tender.
Pound chicken lightly; set aside. Beat eggs. Combine together bread crumbs, coconut and salt. Dredge chicken in flour; dip into beaten eggs and press firmly into crumb mixture. Repeat process for remaining chicken breasts. Deep-fry chicken in oil at 350° until golden brown. Finish cooking in 350° oven until it reaches internal temperature of 165°. Serves 4.
Place drained apricots in bottom of a 9 x 13 x 2-inch baking dish. Combine the crushed Ritz crackers with the brown sugar and crumble over the fruit. Drizzle the melted butter over the fruit evenly. Bake at 300° for 40 minutes. Serves 8.
Combine all ingredients and heat on medium heat until cheese melts. Transfer to fondue pot. Serve using toasted Italian or French bread cut in squares to dip in sauce.
Saute onions in some vegetable oil over medium heat until translucent in a large skillet; add garlic and saute for another minute. Crumble in beef and cook about 8 minutes, stirring a few minutes, until meat loses its pink color. Stir in flour until blended, then stir in soup mix, broth, mushrooms and parsley. Cook about 5 minutes, stirring occasionally, until sauce thickens. Reduce heat to medium-low and simmer, uncovered, 10 to 15 minutes until mushrooms are tender, stirring occasionally. Stir in sour cream; heat through. Serve over hot noodles. Makes 4 servings.
Brown beef and onion; drain fat. Stir in next 6 ingredients (through pepper). Unroll one package rolls and separate into triangles. Place in a lightly greased 10-inch pie plate, pressing edges together to form pie shell. Separate one of the eggs. Set yolk aside. Beat egg white with other eggs. Pour half of the beaten egg over pie shell. Spoon meat mix into shell. Arrange cheese on top. Spread with remaining eggs. Unroll 2nd package of rolls. Form a 12 x 6-inch rectangle. Place dough on top of filling; trim, seal and flute edges. Cut slits for steam. Brush top with remaining egg yolk. Loosely cover edge with foil. Bake at 350° for 20 minutes. Cover center of pie loosely with foil and bake 20 minutes longer. Let stand 10 minutes before serving.
Combine eggs and milk. Add to cornmeal. Stir in corn, cheese, onion, peppers and oil. Bake in 9-inch greased baking pan. Bake at 375° for 25 to 30 minutes. Yields 9 servings.
Combine and beat until fluffy the margarine and sugar. Add eggs, beating in one at a time. Add flour and whiskey. Mix well.
Mix together and bake at 350° until brown in a loaf pan. Also can use a Corning Ware dish. Serves 4.
Let cake cool and break into chunks. Drop half of cake chunks into bottom of large punch bowl. Combine strawberries and glaze. Pour this mixture over cake. Spread half of pudding over strawberries. Spoon half of pineapple chunks over pudding. Layer remaining ingredients in the same order as before. Top with Cool Whip. Sprinkle on chopped pecans, if desired.
Mix flour, oleo and nuts together; press into a 9 x 13-inch pan. Bake at 325° for 15 minutes. Cool.
Put the beans with the sugar, oil and vinegar in a bowl and refrigerate. Next day, add 1/4 cup chopped onion, 1/2 cup celery and 1/4 cup green pepper.
Cook broccoli according to package directions and drain well. Stir into casserole dish sour cream, soup and water chestnuts. Add broccoli and pepper to taste. Bake 45 minutes at 350°.
Parboil peppers for a few minutes. Cut bread into 1/2-inch cubes and toast. Saute onion and celery in butter 2 minutes. Add beef and saute, stirring, until done. Dissolve bouillon cube in hot water and add it and the tomato juice to meat mixture. Heat thoroughly. Fold in bread cubes. Fill peppers with hot mixture. Top with buttered crumbs. Bake in greased shallow dish in 350° oven for 15 minutes, then in 400° oven for 5 to 10 minutes to brown top. Serve hot.
Line bottom of 9 x 13-inch dish with raw broccoli spears and cover with chicken. Cover chicken with cheese slices. Mix soup and mayonnaise and spread over cheese. Top with water chestnuts. Bake uncovered for 45 minutes. Sprinkle with canned onions and bake another 15 minutes.
Soften sherbet and ice cream slightly. Mix in pineapple juice. Pour into large punch bowl. Add ginger ale. Serves 30 to 40 punch cups.
Remove outer leaves. Quarter cabbage and shred. Core apples and slice thin. Combine cabbage, apples, salt, butter, vinegar and 1/2 cup water in large skillet. Cover. Cook over medium heat for 25 to 30 minutes. Stir occasionally. Yields 6 servings.
Add raisins and nuts if desired. Use 9 x 15-inch pan ungreased. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together and place in a 9 x 12-inch baking dish. Toast 4 slices of rye or whole wheat bread and crumble over top. Sprinkle with butter. Bake in a preheated 350° oven for 45 minutes. Yield: 6 to 8 servings.
Let cheeses get to room temperature. In a large bowl, put all ingredients, except nuts. The easiest way is to mix with your hands. Cream together all!
Melt margarine in 10-inch pie pan in oven. Combine all ingredients except the cheese. Pour into pie pan. Bake at 350° for 15 to 20 minutes. Top with cheese. Continue baking until melted. Makes 6 servings. Cool for 5 minutes.
In a food processor or blender, whirl ginger and 1/3 cup of sugar until the ginger is finely ground. Pour from the container. Put butter and 1/3 cup of sugar in the food processor, or beat with mixer, in a bowl until fluffy. Add the ginger mixture, molasses and egg and whirl or beat to mix. Mix flour soda, cinnamon and nutmeg and add to the butter mixture and blend well. Cover the dough and chill until firm to the touch, about one hour. Shape dough into 1-inch balls and coat with the remaining sugar. Place the balls 2 to 3 inches apart on nonstick or oiled baking sheets.
Pound chicken breasts between sheets of plastic wrap until about 1/4-inch thick. Combine flour, salt, pepper and oregano and blend well. Heat oil and butter in heavy skillet on moderate heat until bubbling lightly. Cook chicken breasts on medium heat until lightly brown. As you turn breasts to second side, add mushrooms. Cook about 2 more minutes. Stir mushrooms. When lightly browned, add wine around chicken pieces. Cover pan and simmer gently about 10 minutes.
Preheat oven to 350°. Cream together cheese, cream cheese and sugar. Add eggs one at a time and beat after each addition. Add 6 heaping tablespoonfuls of flour alternating with 1/2 pint sour cream. Add 1 teaspoon vanilla. Pour into greased and floured spring-form pan. Bake at 350° for 1 hour or until light brown. Turn off oven. Open oven door and leave cake in oven for 1 hour.
Brown ground meat until finely cooked. Crush chips in oblong casserole pan. Mix ground meat and taco seasoning and pour half of mixture onto chips. Cover with cheese. Layer chips on top of cheese. Repeat. Pour enchilada sauce over top. Bake at 350 degrees for 30 minutes. Ranch style beans can be added to meat mixture. Finish by topping with shredded lettuce and tomatoes.
Preheat oven to 350°. Place all ingredients in a blender at one time and blend until mixed together. Pour into a buttered 10-inch pie pan. Bake 1 hour. Crust on bottom, custard in middle and coconut on top.
In large bowl, mix the first 6 ingredients. In another bowl, combine the next 5 ingredients. Grease a 9 x 5-inch loaf pan. Stir liquid ingredients into dry ingredients; stir until moistened. Add raisins and nuts if you want them. Spoon into loaf pan. Bake for 1 1/4 hours in a 350° oven. Cool on wire rack in pan for 10 minutes. Take out; completely cooling.
Combine all ingredients except water chestnuts. Marinate livers in sauce mixture overnight. Place a chestnut slice in each liver piece. Wrap with 1/2 strip of bacon. Secure with toothpick. Place on broiler pan in center of oven. Broil until crisp, 30 minutes. Place in chafing dish with a little of the marinade sauce to serve warm.
Preheat oven to 400°. Mix shortening, 1 1/2 cups sugar and eggs together thoroughly. Sift together flour, cream of tartar, soda and salt; stir into moist ingredients. Roll dough into marble-sized balls. Roll each ball into mixture of 1 teaspoon cinnamon and 2 teaspoons sugar. Place 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes. Makes 5 dozen.
Mix all ingredients except apples and chill. Dip apple slices into mixture. Tastes like a taffy apple.
Sear pork chops in oil until brown. Remove and place on plate. Add onion and garlic to skillet; cook 5 minutes. Stir in broth, barbecue sauce and beans. Heat until boiling. Return pork to skillet. Reduce heat, cover and simmer 50 to 60 minutes, stirring sauce and turning chops occasionally. Can bake this in the oven at 275° while at church.
Put brown sugar, spices and salt in a large bowl. Add shortening and egg. Blend well. Add flour and soda (which have been sifted together) alternately with juice or milk. Add raisins and nuts. (You may use 1 cup of applesauce and 1 box of raisins, but then add a little more flour.) Drop onto cookie sheet and bake at 400° until done.
Preheat oven to 450°. Grease muffin cups. Mix all ingredients well and spoon into prepared pan. Bake at 450° for 10 to 12 minutes.
Combine bread, milk and cream. Beat eggs. Add sugar and mix well. Stir into bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2-quart casserole and set in pan of water about 1-inch deep. Bake at 350° for 1 hour or until knife comes out clean. Serve with sauce.
Shell amount of limas preparing to freeze and wash in cold water. Place in large container and cover with water. Bring to boil and boil approximately 2 to 3 minutes. Remove from heat and drain.
Drain broccoli; combine soup, mayonnaise, egg, onion and chicken. Pour into deep dish; put cheese on top.	Spread dressing mix over mixture. Drizzle melted butter over dressing mix. Bake 45 minutes at 350°.
Saute onion and potatoes in large skillet, in hot margarine until potatoes are slightly browned. Cook, covered, 15 minutes or until potatoes are almost tender. Stir in ham cubes. Beat eggs with salt; pour over potato mixture. Cook over low flame, occasionally slip spatula underneath potatoes and ham to let uncooked egg flow to bottom. When eggs are set, sprinkle with cheese; cover skillet a minute or until cheese is melted. Makes 6 servings.
Take a round pizza pan and spread bean dip over entire bottom to make first layer. Mix taco seasoning, sour cream and mayonnaise together and spread over bean dip layer, making sure second layer comes within 1/2-inch of pan edge. Mash avocados and add lemon juice, which becomes the third layer. Spread over second layer within 1/2-inch of pan edge. Top with green onions, olives, tomatoes and Cheddar cheese. Serve with chips.
In large cooker, simmer tomato juice, beans and chili powder. The amount of chili powder depends on each person's taste. Start with 1 teaspoon and add more gradually, until it satisfies your taste.
Shred or slice the cabbage. Add the salt. Put in preheated, greased skillet and cover. Stir occasionally. Chopped onion may be added. In separate pan, cook noodles until done. Drain and add to fried cabbage mixture. Mix thoroughly and season with salt, pepper and butter.
Combine butter and sugar; heat until smooth. Add eggs one at a time and vanilla. Add syrup and flour, mixing well. Stir in nuts. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 minutes. While cake is hot, spread marshmallow cream over top. Pour fudge topping over all.
In a 2-quart casserole dish, blend soup and milk. Stir in tuna, eggs and peas. Bake at 400° for 30 minutes or until hot. Stir and top with cheese. Bake until cheese melts. Makes 8 cups.
Combine cranberries and sugar. Dissolve gelatin in hot water. Add syrup. Chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Pour into oiled 9 x 9 x 1 3/4-inch pan. Chill until firm. Best to set overnight. Cut in squares. Serve on crisp lettuce. Or you may want to put mixture in a glass bowl.
Stir together; pour into casserole. Sprinkle with paprika. Bake at 350° until bubbly (20 minutes).
Slowly add milk to cream cheese. Beat until smooth; add package of pudding mix. Beat until well blended. Add fruit cocktail and marshmallows; mix until well blended. Refrigerate. Ready to eat in 1 hour.
Heat oven to 350 degrees and grease 13X9 pan. Mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Mix oil, eggs and pumpkin; add to dry ingredients. Add nuts and raisins. Bake 40-50 minutes. While cake is cooling, mix butter, cream cheese, powdered sugar, milk and vanilla. Beat until smooth and creamy. Frost cake.
Mix flour, sugar, milk and vanilla together. Place stick of butter in long loaf pan and melt, then pour batter over melted butter. Place fruit over batter and bake at 350° until brown.
Roll out half the dough 1/8 inch thick on lightly floured surface. Fit into 9-inch deep dish pie plate, leaving 1/2 inch overhang. In large bowl, toss together berries, cornstarch, sugar, lemon juice, nutmeg and cinnamon until mixture is well combined and place in pie crust. Roll out remaining dough. You can lay crust in lattice formation over top of pie. Bake pie on baking sheet at 425° for 20 minutes, reduce heat to 375° and bake pie for 35 to 40 minutes more.
Place crushed berries in 8-quart kettle. Divide whole berries in 3 equal parts. Add 1 cup sugar to crushed berries. Cook, stirring constantly until sugar dissolves. When bubbles start to appear, start counting and boil exactly 4 minutes. Add 1/3 whole berries and 1 cup sugar, stirring until sugar dissolves. When boiling starts, count time and boil exactly 4 minutes. Add the second third in the same manner and the 3rd and 4th. Gently stir if necessary to prevent scorching. Use care not to break whole berries. Put in glass containers and let set 10 to 12 hours.
Saute onions and tomatoes. Add green and red chiles and Velveeta. Melt together. Serve with chips.
Panfry bacon until done. Remove bacon and place on absorbent paper to drain. Add the potatoes and onion to the bacon fat and saute for 10 minutes. Turn gently with a spatula to distribute the fat. Add remaining ingredients and simmer until potatoes are tender and tomato is slightly thickened, about 20 minutes. Break the crisp bacon in small pieces and sprinkle over top when ready to serve. Makes 4 to 6 servings.
Mix water, tapioca and 1 cup sugar. Let boil until clear. Mix together the dry milk, salt, 3 tablespoons vanilla and the egg yolks. Make sure to keep the egg whites. Mix some of the hot mixture into the dry ingredients. Stir remaining mixtures together. Let mixture come to a boil; let cool. Beat egg whites until foamy. Add 1/4 cup sugar and 1 teaspoon vanilla to whites. When mixture has cooled, fold in egg whites and serve.
Cook ground beef and onion in a large skillet until the meat is brown and the onion is tender. Discard the pan drippings. Add the chili powder, cumin and salt. Stir well. Cook meat mixture 10 minutes over low heat. Spoon meat mixture into a 9 x 13 x 2- inch baking pan. Layer beans, tortillas and cheese over the meat mixture. Pour the tomato liquid over the cheese. Chop the tomatoes and spread the tomatoes and green chiles over the cheese. Spread soup over the top of the casserole. Cover the baking pan; refrigerate overnight. Bake uncovered at 350° for 1 hour. Serves 8 to 10.
Mix together and set aside Bisquick, oregano and Parmesan. Mix together and set aside zucchini, pepperoni, Cheddar and garlic. Beat eggs; stir in oil. Add to Bisquick mixture and blend together. Add zucchini mixture and stir until well blended. Spread in 9 x 13-inch lightly greased pan and bake for 30 minutes at 350° or until top is golden brown. Sprinkle Parmesan on top right out of oven if desired. Enjoy!
To make crust: Melt butter in 13 x 9-inch cake pan. Stir in cracker crumbs until moistened and then press firmly into bottom of the pan. Chill in refrigerator for 30 minutes. Stir together blueberries and glaze. Spread evenly on chilled crust.
Beat egg whites until stiff and gradually beat in sugar, vinegar and vanilla. Continue beating until very stiff. Fold in pecans. Drop by teaspoonfuls on greased baking sheets. Bake at 300° for 15 to 20 minutes or until firm. Cookies should remain light colored. Cool on racks. Makes 3 1/2 dozen small cookies.
Layer beans, ham and cheese in square baking dish, 8 x 8 x 2. Beat remaining ingredients until smooth; pour over cheese. Bake, uncovered, until golden brown, about 45 minutes at 350°. Recipe can be doubled; use a 13 x 9 x 2 bake pan. Bake about one hour.
Brown meat, onions and pepper. Add rice; add tomatoes, seasoning, salt and pepper to taste. Pour mixture into casserole dish and bake at 350° for 1 hour.
Drain tuna and flake. Combine with next 4 ingredients and salt and pepper to taste. If using water-packed tuna, moisten with 3 to 4 tablespoons oil. This makes about 5 cups filling.
In 9 x 13-inch pan, spoon pie mix, spread pineapple over cherries, next sprinkle cake mix over pineapple. Pour melted oleo over cake mix. Sprinkle nuts over top. Bake 1 hour at 350°.
Layer 1: Dissolve lime jello in 2 cups boiling water as directed on packages. Pour into 9-inch square dish, refrigerate until firm.
Soak rind in cold water and pickling lime. Next morning, rinse several times in ice water. Place in large pot, bring to boil for 5 minutes. Drain. Soak again in ice water. Drain. Cover again with cold water. Bring to a boil. Add 1 teaspoon ground ginger and continue cooking over medium heat for 30 minutes. Drain. Soak in ice water.
Put shortening and boiling water into one bowl. In another bowl, mix eggs, sugar, salt and cold water. Combine these two mixtures. Dissolve yeast in 1/2 cup lukewarm water and add to mixture. Stir and beat in about 7 cups of flour. This dough will not be nearly as stiff as kneaded dough and will stir without too much effort. Put dough into 2 bowls, cover and place in refrigerator. When dough is chilled, it's ready to make into rolls.
Mix and pour into 9 x 9-inch greased pan. Bake for 35 minutes at 350°. Sprinkle with grated cheese and return to oven for 2 to 3 minutes.
Beat cream cheese and condensed milk together with mixer until lumps are gone. Fold in Cool Whip and pour into 2 butter crust pie shells. In a skillet, toast the coconut and pecans in melted margarine until brown. Sprinkle toasted coconut and pecans over the 2 pies. Drizzle 1/2 of Mrs. Richardson's butterscotch-caramel fudge topping on top of pies. Freeze. Remove from freezer 10 minutes before serving.
Blend bread crumbs, Parmesan cheese, salt and pepper. Dip chicken parts in melted butter, then in blended crumb mixture, coating thoroughly. Arrange pieces on shallow pan in single layer. Drizzle remaining butter over chicken and bake, uncovered, at 350° for 45 minutes or until thickest pieces are fork-tender.
Scrub potatoes well. Pierce with fork and cook with skins on in microwave until almost done. Slice onions and peppers into strips. Cut potatoes (skins on) into bite size pieces. Melt butter or oil in large skillet over medium heat. Add potatoes, onions and peppers. Season and stir. Cook, covered, for about 10 minutes. Uncover and continue cooking, stirring occasionally, until potatoes are cooked.
Split rolls in half. Put ham and cheese, then put back together. Melt margarine, Worcestershire sauce, mustard and onion flakes. Pour over rolls. Bake at 350° for 15 minutes.
In one bowl, sift flour, sugar, salt and baking powder. Add in shortening and eggs. Mix 3 minutes with mixer. Add in milk and vanilla. Mix 2 minutes. Pour batter into a 10-inch tube or Bundt pan, greased and floured. Bake in moderate oven (350°) for 1 hour and 15 minutes or until done.
Soften gelatin in cold water; let stand 5 minutes. Drain grapefruit, reserving juice. Add enough water to juice to measure 2 cups. Combine liquid and sugar in a saucepan; bring to a boil. Remove from heat; add gelatin, stirring until dissolved. Stir in grapefruit sections.
Place bread cubes in the bottom of a greased 13 x 9-inch baking dish. Layer ham, cheese and mushrooms on top of bread. Beat eggs; add milk, onion flakes, parsley flakes, salt and pepper. Pour over mixture in dish. Cover and refrigerate overnight. Bake at 350° for 40 to 45 minutes until puffed and brown. Serve at once. Serves 4 to 6.
Slice zucchini into 1/4-inch slices. Place on broiler pan and brush with butter. Combine cheese and Italian seasoning in bowl and sprinkle on zucchini. Bake 15 to 20 minutes at 425°. Serve with Ranch dressing.
Boil sugar and milk until it forms a soft ball when a little is dropped into cold water. Add peanut butter, Marshmallow Whip and vanilla. Mix thoroughly and pour at once into a buttered pan. When firm, cut in squares.
Put sherbet in large punch bowl. Add 7-Up or Sprite. Will make a foam on top of punch. Serve immediately.
Marinate cubed venison in French dressing for 12 to 14 hours. Drain off salad dressing and place venison in crock-pot. Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. Makes 6 servings.
Heat oven to 400°. Grease bottom only of 9 muffin cups. Mix all ingredients. Fill muffin cups about 1/2 full. Bake until golden brown, about 15 minutes.
Simmer slowly all ingredients, except chipped ham, until onions are tender. Shake in chipped ham. Heat through. Serve on warm buns.
Melt in pan the oleo, then add sugar, 1 beaten egg, pecans and chopped dates. Cook these 5 ingredients for 10 minutes, stirring constantly. Remove from the heat; add cereal and vanilla. Put butter on your fingers. Pick up little "patties" of mixture and roll into balls. Then roll balls into coconut and put into the mouth and eat.
Drain beans; save liquid. Place drained beans liquid, vinegar and seasonings in a blender; blend until smooth. Stir in onion and parsley. Chill and serve. Season to taste with more chili powder and cumin if you like. Also good with salsa added.
Stir all ingredients by hand.	Use half of the pecans in mixture. Roll mixture into balls. Cover outside of each ball with other half of pecans.
In large pan, crumble hamburger, add onion and cabbage. Add enough water to cover and cook until cabbage is done. Add remaining ingredients. Simmer for 1 hour or until potatoes are tender.