HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes. Peel and mash while warm and blend with flour. Add slightly beaten egg, yolk, butter and salt. Place on board and knead lightly. Keep dough soft. Roll into sticks 1-inch thick and about 10-inches long. Cut into 3/4-inch pieces. Dent in the middle with a fork. Boil in salted water. Cook until they rise to the top of the water. Drain.
Cook bell pepper and onion in butter in microwave. Add water and bring to a boil. Add rice. Let sit, covered, for 5 minutes. Add soup and corn. Mix well. Top with cheese. Cook 30 minutes, uncovered, in preheated oven at 350°.
Beat eggs and add to other ingredients. Season to taste. Bake in greased baking dish at 325° for an hour. Especially good with fried chicken.
Mix all ingredients (except beets) together and bring to a boil. Pour over beets in jars and seal.
Blend well and refrigerate. The longer the better, at least 1 hour before. Serve warm or cold.
Combine all ingredients, except ham, stirring until blended. Spread 1 tablespoon of mixture on each ham slice. Roll up, starting at short side; wrap in plastic wrap. Chill 1 hour and slice in 3/4-inch pieces.
Mix all ingredients together with half of Cool Whip. Pour into pie shells and top with remaining Cool Whip.
In medium bowl, stir together the eggs, sugar, oil, flour, baking soda, salt, cinnamon, vanilla and nuts. Batter will be thick. Mix apples into batter. In ungreased 13 x 9-inch baking pan, spoon batter into pan. Bake in a 350° oven for 1 hour. Let cool. Sprinkle cake with confectioners sugar.
Let cream cheese soften to room temperature. Cut ham and green onions into small pieces. Mix all ingredients well. Shape into a ball; garnish with 1 package of Eckrich chopped ham, cut into small pieces. Chill and serve.
Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 Tbsp. of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add chicken and stir fry for 2 minutes. Remove the chicken to a bowl. Add remaining oil to the skillet. When hot, add the frozen vegetable mix and stir fry for about 4 minutes, until the larger pieces are cooked through. Return chicken to the skillet, add the water and soy sauce, and stir fry for an additional 2 minutes. Add spinach. Cover and steam over medium heat for 2 minutes. Using tongs, turn the spinach once, so that it heats evenly; cover and steam for an additional 2 minutes. Remove chicken and vegetables with slotted spoon. Spoon the liquid into small bowls and serve as a gravy or dip. This has 7 grams carbohydrate.
Have sausage and cheese at room temperature. Mix grated cheese, sausage and Bisquick until Bisquick is mixed well. Make into small balls and bake on a cookie sheet (ungreased) for about 20 minutes at 350°.
Preheat oven to 350°. Mix all ingredients, except cranberries and nuts, in electric mixer until well blended. Fold in cranberries and nuts. Pour into 9 x 13-inch greased pan. Bake at 350° for 45 to 50 minutes.
Beat egg yolks until they thicken slightly. Add 1/2 cup sugar and beat until thick and lemon colored. Add cream cheese and butter alternately with remaining sugar, beating constantly. Beat in lemon rind and vanilla. Fold in flour until just combined. Stir in 1/3 of egg whites and fold in remainder.
In a mixing bowl, combine pie filling mix, whipped topping mix, milk and vanilla on low speed until blended. Increase speed and beat until very thick, about 3 minutes. Pour 1/3 of mixture into crust. Layer slices of bananas on top (save 1 banana for the top). Pour remaining filling into crust. Chill 2 hours. Garnish with sliced bananas and additional whipped topping, if desired.
Coat chicken with mixture. Dip in Crisco. Bake at 375° for 30 minutes, then turn chicken over and let cook for 30 minutes.
Melt 1 stick margarine; add flour and pecans. Mix and spread in the bottom of a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Make in 9 x 12-inch pan. Grease pan. Can be prepared the night before and refrigerated.
Put dry ingredients in large flat boiler. Add milk and eggs; heat slowly until mixture starts to thicken. Turn off heat and add butter and vanilla. Pour mixture over wafers and sliced bananas in casserole dish.
Dissolve jello in hot water. Add orange sherbet. Whip with wire whisk. Add Mandarin oranges and pineapple tidbits. Chill until set.
Dissolved jello in hot water, stir in the rest of the ingredients. Chill until till firm.
Put broccoli in bowl. Fry, drain and crumble bacon. Combine bacon, raisins, mayonnaise, sugar, vinegar and onion; mix well. Pour mixture over broccoli. Toss lightly. Serve.
Brown roast on all sides in pan on top of stove. Then add onion soup mix, tenderizer and water. Cook 1 hour. Add chopped vegetables. Cook 1 1/2 hours more or until roast and vegetables are tender.
Mix cream cheese, milk and sugar in a large bowl. Beat with wire whisk, until smooth. Stir in cool whip. Spread mixture on top of crust. Pour cold milk into large bowl; add sweet potatoes, pudding mix and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate at least 4 hours or until set. Garnish with cool whip. Store in refrigerator.
In a large pan bring water to boil. Add Jell-O and mix until dissolved. Bring to boil and add sugar and water. Cool down, then add lemon juice and pineapple juice. Stir well; freeze in large plastic containers. When ready to use, remove from freezer 4 to 5 hours to thaw. Add ginger ale; mix. It will be slushy. Can be refrozen. Serves 50.
Mix all ingredients together. Bake for 1 hour at 350° in a 9 x 13-inch casserole or pan.
Chop onion and pepper fine. Combine all ingredients and simmer 15 minutes. Remove from heat, strain and cool. Add this to one quart (like Kraft) salad dressing. Good.
Heat oven to 325°. Roll fowl pieces (or breasts) in flour and season. Saute in frying pan until golden brown. Remove fowl to small roaster or flat casserole. To skillet drippings, add 1 can mushroom soup, chicken rice soup, sherry and sliced green onions. Heat and pour over fowl. Cover roasting pan and bake for 2 to 2 1/2 hours. Remove fowl to platter. To sauce in roaster, add additional can of mushroom soup, drained whole mushrooms and thin with sherry to the proper consistency for gravy. Serve with Uncle Ben's long grain and wild rice. Yield: 4 servings.
Cut each dry thigh into 8 pieces. Refrigerate 8 hours. Combine butter, honey, and teriyaki sauce in a small pan. Stir well; bring to a boil. Remove and set aside. Sprinkle pieces with salts and pepper. Dip pieces into honey mixture, then coat with seed. Place on cookie sheet. Bake at 350° for 30 minutes, turning once.
Melt butter and stir in sugar with a wooden spoon. With spoon beat in eggs one at a time. Add vanilla. Combine flour, baking powder and salt in a 1 pint measuring cup; stir. Add to butter mixture; add nuts if desired. Pour into a greased 9-inch square pan (mixture will be stiff). Bake at 350° for 25 to 30 minutes. Cut bars while still warm.
Cover chicken with water; boil choice cuts of chicken in salted water until tender. Do not overcook. Remove skin from chicken and discard. Add cream, butter, salt and pepper to broth. Thicken with flour paste. Cook until thickened. Place chicken pieces around rice. Pour sauce over rice and chicken. Serves 8.
Cook and stir constantly until thick. Set aside to cool. Whip a large can of Carnation milk that has been in freezer for 1 hour. Add cool mixture to whipped milk; pour into cookie or graham cracker crust. Put in refrigerator to set.
Cream Crisco, oleo and sugar. Add 5 egg yolks, one at a time. Add dry ingredients, buttermilk, coconut and nuts. Fold into stiffly beaten egg whites. Bake in a 9 x 12-inch or 2 smaller pans at 350° for 30 minutes. Cake must be kept refrigerated. Frost with the following:
Layer ingredients in order given. Brush egg white on top, then sprinkle with sesame seed. Kids and adults love these.
Slice peaches and add	sugar to taste. Chill 1 to 2 hours. When ready to serve, spoon peaches over cake slices and top with Cool Whip.
Melt butter in large skillet. Saute onion and mushrooms until tender. Add potatoes, salt, pepper and Tabasco. Cook over medium heat, stirring carefully with pancake turner, about 5 minutes or until potatoes are heated. Stir in sour cream. Sprinkle with dill. Serve immediately.
Mix all ingredients well by hand. Roll into small balls. Bake at 375° for 10 to 15 minutes.
Add corn meal gradually to boiling salted water, stirring constantly; cook over boiling water 30 to 45 minutes. Pour into shallow pan. When cold, cut into 1 inch squares. Melt cheese on top of double boiler. Add milk gradually, stirring constantly. Arrange layers of mush and cheese in casserole; bake in moderate oven (350°) for 20 minutes. Serves 4.
Mix egg, milk, 2/3 cup crumbs and pimentos. Turn into 1-quart casserole. Toss melted butter with remaining crumbs. Sprinkle on top corn mixture. Bake at 350° for 65 to 70 minutes.
Crumble Oreo cookies into large Pyrex dish. Pour melted margarine over cookies and set aside to cool.
Cook and mash potatoes. Add butter and cream cheese. Add salt and pepper to taste. Gradually stir in 1 to 2 cups milk to a nice consistency.
Put milk in saucepan. Add margarine and sugar. Heat until margarine melts. Cool slightly. Add yeast dissolved in water. Then add well beaten eggs and 1 1/2 cups flour. Beat hard and set aside to rise. Stir down and add rest of flour. Then when blended, turn onto floured board and knead lightly. Not too much flour, dough should be soft, not stiff. Divide and shape into type rolls you wish. Place on greased pans and let rise until very, very light. Bake 12 minutes at 375°.
Blend all ingredients except nuts and sugar. Mix all ingredients well and pour into a 13 x 9-inch floured and greased pan. Sprinkle top with brown sugar and nuts. Bake at 325° for 25 to 30 minutes or until done. Cool for 15 minutes.
Blend together. Sprinkle chopped almonds on top. Heat in a 300° oven for 15 minutes.
In a mixing bowl, combine the first 6 ingredients. Shape into 1 1/2-inch balls. Place on rack in baking pan. Bake at 400° for 20 minutes.
Cream butter, oil and sugar. Add extracts. Stir in 1 egg at a time. Beat well after each. Sift the dry ingredients together and add to the creamed mixture. Mix well. Roll into balls the size of walnuts.* Roll in sugar, flatten and bake 10 to 12 minutes at 350°.
Fry hamburger and onion. Drain. Add taco mix as directed. Drain. Mix other ingredients in.
Put 1 crust in deep-dish pie pan. Combine Veg-All, chicken, onions, bell peppers, celery, soup, black pepper and garlic powder in bowl. Pour into pie crust; cover with other pie crust. Make 3 slits in top crust. Cover edges with foil. Bake in preheated oven at 375° for 1 hour. Remove foil the last 15 minutes (or until golden brown).
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour; mix until all the flour is moistened. This is an easy crust to handle and can be rolled without toughening. Makes 2 double crust pies.
Preheat oven to 325°. Beat egg whites. Add sugar and salt. Slowly melt margarine in three-quart casserole. Mix nuts into egg white mixture. Bake nuts in margarine at 325° until margarine is absorbed, about 45 minutes.
In large pot, combine oil and flour for roux. Cook slowly on medium burner for 15 to 20 minutes. Roux will be medium brown. Add coarsely chopped onions, bell pepper and celery and saute until tender. Add okra which has been chopped and smothered down, and several cups of water. Simmer for approximately 30 minutes. Add salt, red pepper and black pepper to taste. Add shrimp, crab meat, and green onions and simmer for another 30 minutes. Serve over steaming rice. Add file if desired.
Combine first 5 ingredients in a medium saucepan; bring to a boil. Cover; reduce heat and simmer 30 minutes, stirring occasionally. Add sugar and cook, uncovered, an additional 20 minutes or until rutabaga is tender, stirring occasionally. Transfer to a serving bowl; sprinkle with chopped parsley. Serve immediately. Yields 6 servings (37 calories and 5% fat per 1/2 cup serving).
Mix together flour, baking powder and Crisco to make crust. Knead and divide into two sections of dough. Roll one ball of dough on very large cookie sheet; stretch to edges of pan. Fill with apples and cup of sugar if needed and cinnamon or nutmeg. Place top crust over apples and pull to edge. Brush with egg water mixture and sprinkle with sugar. Bake at 350° for approximately 45 minutes. Cut into squares to serve.
Cream together sugar, Crisco, eggs, milk, vanilla and boiling water. Sift together in another bowl the flour, soda, salt, baking powder and	cocoa.	Add alternately to sugar. Drop on ungreased cookie sheet. Bake at 425°. Cool, then add icing and wrap.
Sift flour, cut in shortening until small size, stir in egg, add milk, a tablespoon at a time. Mixing thoroughly to form a soft dough, form 1-inch balls and roll in sesame seed. Flatten a little and place on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen.
Mix sugar, meal, vinegar and butter together well and add milk, vanilla and eggs. Mix together well. Pour into 9-inch unbaked pie shell and bake at 325° for approximately 50 minutes. Delicious and rich!
Form 4 patties. Broil 7 minutes, turning once or fry in pan using nonstick cooking spray. Serve on bun with your favorite condiments.
Steam or boil rutabaga until tender, about 15 minutes. In a saucepan, combine remaining ingredients and heat until blended. Add drained rutabaga and simmer until rutabaga is glazed.
Brown the pork in a wok or over the stove. When almost done, add the onions and peppers. Stir-fry until onions are tender. Add catsup, honey, wine, soy sauce and seasoning together, then add to pork mixture. Simmer until mixture thickens and flavors unite. Serve over egg noodles or rice. This is also good with chicken, cubed beef and meatballs.
Make cake in a 9 x 13-inch pan according to directions. Cool; cut into 1-inch squares. Make pudding according to directions. In a clear glass bowl, layer half of the cake, strawberries, bananas, pudding, glaze, nuts and Cool Whip. Repeat layer, using other half of ingredients. Garnish with berries. Looks pretty and is delicious.
Place caramels and cream in top of double boiler over hot water and heat until caramels melt, stirring occasionally. Toss together remaining ingredients and pour over caramel mixture. Mix thoroughly, working rapidly, and drop on wax paper. Yield: 2 dozen.
Stir all the ingredients and pour into a greased 9 x 9-inch pan. Bake at 350° for 25 minutes or until done.
Beat butter sugar until light and fluffy. Blend in almond extract. Combine flour and salt; add to mixture and blend well. Shape level tablespoonfuls of dough into balls; roll in nuts. Place 2 inches apart on ungreased cookie sheets; flatten sightly. Indent centers; fill with fruit spread. Bake at 400 degrees for 10 to 12 minutes or just until lightly browned. Cool. Makes 2 1/2 dozen cookies.
Mix cabbage, carrots, celery, green pepper, and onions together. Add vermicelli and mix thoroughly. Mix sour cream, mayonnaise, sugar, vinegar, and salt. Add to other mixture and stir to mix. Make one day ahead. Will keep in refrigerator for several days.
In medium size bowl, put egg yolks, slightly beaten, milk and lemon juice. Stir only until blended and thickened. Pour in pie shell.
Dissolve yeast in warm water; mix well with all other ingredients. Cover tightly and place in refrigerator. Take out as needed. Roll thin and cut in biscuits. Bake in hot oven (350° to 400°).
Sift dry ingredients, including sugar into mixing bowl. Make a well in dry ingredients and add all remaining ingredients. Mix together until smooth. Portion into 3 conventional bread pans. Bake at 350° about 1 hour or until done. Freezes well.
Mix. Sprinkle over batter. Pour remaining batter on top. Bake at 375° for 40 to 45 minutes.
Brown ground beef and drain fat. Add onions, soy sauce, ketchup and allspice and cook on medium until onions are clear, mixing all the ingredients in the process. Add salt and black pepper to taste. Allow mixture to cool for 10 minutes.
Mix Jell-O with 1 1/2 cups hot water. Add cranberries. Let chill and mix in Cool Whip and nuts. Put in mold or bowl until firm.
Mix margarine, mustard, poppy seed and onions. Spread on one side of buns. Put a slice each of ham and cheese on each bun. Arrange on baking sheet. Bake in a 350° oven for about 20 minutes until hot.
Cream margarine and sugar until light and fluffy (approximately 20 minutes). Add eggs, one at a time, beating well after each. Add lemon extract; then add flour and 7-Up alternately. Bake at 325° for 1 hour and 15 minutes in a Bundt pan. Do not open door of oven while baking.
Fill a large pot 3/4 full with water. Clean chicken and place in clear water. Cook slowly, skimming the top until clear. Wash and cut all vegetables. Add seasoning and vegetables to broth and cook until tender. Remove chicken. Bone, shred and replace in broth to continue simmering.
In saucepan, bring water, bouillon granules and salt to boiling. Stir in carrot, rice, butter and thyme. Return to boiling. Turn mixture into a 2-quart casserole. Bake covered at 325° for 25 minutes; stir. Sprinkle with cheese. Bake, uncovered, about 5 minutes longer. Garnish with parsley if desired. Makes 8 servings.
Cook sugar, cornstarch, water and salt until clear. Mix remaining ingredients and pour in pie shell. Top with 1/2 pint of Cool Whip.
Combine beaten eggs, milk, cheese, salt, pepper and dry mustard. Place sausage and bread cubes in a greased 9 x 13-inch glass baking dish. Pour egg mixture over sausage and bread cubes. Bake at 350° for 40 minutes.
Preheat oven to 400°. Spray a 9 x 13-inch baking pan with vegetable oil spray. Slice bread into 1 1/2-inch slices. Place bread tightly together in one layer. Beat eggs lightly. Add milk, 1/4 cup sugar and vanilla. Mix with whisk. Pour 1/2 liquid over bread. Peel, core and slice apples. Place on top of bread to cover. Pour remaining egg mixture over apples. Mix 1/2 cup sugar (or less) with cinnamon. Sprinkle evenly over apples. Dot with butter. Bake 35 minutes. Cool 10 to 15 minutes. Serve with syrup. If prepared night before, cover, refrigerate and bake for 50 minutes.
Beat sugar and eggs, add oil, mix in bisquick and add remaining ingredients. Pour in a 9 x 13 ungreased pan and bake at 325 degrees for 45 minutes.
Shred cabbage and carrots. Finely chop onion and celery. Mix together in large bowl. Combine remaining ingredients in large bowl. Pour over veggies and mix thoroughly. Refrigerate.
Melt together butter or oleo, peanut butter and chocolate chips. Toss with Crispix cereal. When cereal is well coated, put in large paper bag with powdered sugar and shake until coated. Spread on cookie sheet until chocolate is set.
Mix well. Divide into 3 balls. Roll to size of your choice. Wrap in foil. Leave in icebox overnight. Bake at 350° for 1 hour. Open one end of the foil. Pour out excess grease and cool. Serve.
Grease loaf pan. Cream shortening, sugar, eggs. Add pumpkin and water. Add sifted flour, soda, salt, baking powder and spices. Stir in dates and nuts. Bake in preheat-heated 350 degree oven for one hour. Makes 2 or 3 small loaves.
Cream sugar and shortening. Add eggs and vanilla. Sift dry ingredients together and add, reserving 1/2 cup of flour to dust nuts and apples. Bake in an 8 x 11-inch greased and floured pan at 350° for about 40 minutes or until done. (A tube pan can be used for this recipe.)
In a large bowl, cream together butter or margarine, sugar and salt. Stir in eggs, molasses and vinegar. In a separate bowl, sift together flour, baking soda, ginger and cinnamon. Add dry ingredients to molasses mixture, gradually, and mix well. Chill 3 to 4 hours or overnight.
Butter a deep baking dish. Put the fruit in the bottom. Combine 1/2 cup of sugar and the flour; spread over fruit. Mix the remaining ingredients; pour over top. Bake at 350° for 45 to 55 minutes. If the top browns too quickly, cover with aluminum foil during the last 10 to 20 minutes.
In a 5-quart saucepan or Dutch oven, heat oil and brown chicken. Drain off fat. Add water, celery rib, lemon, salt, thyme, pepper, bay leaf and onions. Bring to a boil and then reduce heat and simmer, covered, 40 minutes or until chicken is tender. Remove chicken. Discard chicken skin, celery rib, lemon and bay leaf. Bring broth to a boil. Gradually add dumplings (noodles), carrots and sliced celery. Boil, uncovered, 8 to 10 minutes until noodles and vegetables are tender. Blend flour into 3 tablespoons water. Stir into broth. Cook and stir 1 minute. Remove chicken from bones and cut into pieces. Add to dumplings mixture and heat through. Makes 6 servings.
Cook sausage in skillet, breaking up with a fork as it cooks. Saute onion with the sausage. Drain all fat. Combine beans, catsup, mustard, poultry seasoning with the sausage and onion. Mix well. Prepare corn muffin mix according to package directions. Put corn muffin mix into a greased 2-quart casserole dish, making a nest in the center. Spoon meat mixture into nest. When it's cooked, it makes a sort of crust around the other mixture. Bake for 20 minutes in a 400° oven. Garnish with parsley, tomato slices, catsup or whatever you like. Recipe can be increased to suit your family size or for guests. "We like it warmed over, too!"
Peel potatoes and slice into thin pieces. Cook potatoes until semi-tender. Mix milk, onions and soup in a bowl. Layer potatoes, soup mixture, cheese and butter in a 2-quart casserole dish.
Brown ground beef with green pepper and onion. Drain and rinse with hot water. Add chili sauce and cook on medium for 30 to 45 minutes, stirring occasionally.
Cook medium head of cabbage in salt water until tender. Drain after done. Pour into buttered casserole. Pour undiluted cream of chicken soup over cabbage. Add 1 1/2 cups of grated cheese. Add Ritz cracker crumbs on top. Bake at 350° for 20 to 30 minutes or until cheese is melted.
Mix all ingredients well. Chill for 1 hour and store in an airtight container. Keeps for 1 week.
In a small pan melt 2 tablespoons margarine over medium heat. Add celery and onion. Cook, stirring about 3 minutes, until tender. Set aside.
Mix sugar, shortening and eggs. In another bowl, mix all dry ingredients. Boil water and alternate the dry ingredients with water while mixing. Bake in greased 9 x 13-inch pan at 350° for 30 minutes.
Into large casserole or Dutch oven, layer potatoes, margarine, onions, cheese slices, grated cheese and parsley. Lightly sprinkle with salt and pepper. Repeat layers to within 1 to 1 1/2-inches of top of pan. Pour milk around and over the layers.
Slice pork across grain into 2 x 1/4-inch strips; set aside. Combine next 3 ingredients; add pork, stirring until well coated. Let stand 15 minutes. Pour oils around the top of a preheated wok, coating sides. Allow to heat at medium (325°) for 1 minute. Add pork; stir-fry 3 to 4 minutes or until browned. Remove pork; add mushrooms, onions, water chestnuts, garlic and pepper. Stir-fry 1 minute. Add pork and cook an additional 2 minutes.
Sift together flour, soda, ginger, cinnamon, cloves and salt. Cream lard and the 1 cup sugar. Add egg, molasses and water; beat thoroughly. Stir sifted dry ingredients into creamed mixture, mixing well. Shape dough into balls about the size of a small walnut and roll in 1/3 cup sugar. Place on a cookie sheet about 2 inches apart. Bake in a moderate 350° oven for 12 to 15 minutes. Yield: 4 dozen cookies.
Bake one angel food cake and slice into 3 layers. Cook for 5 minutes the juice of 2 oranges (1/2 cup), 1/2 cup sugar and 1 1/2 cup crushed pineapple. Dissolve 1 package Knox gelatine in 1/2 cup of water and add gelatine mixture to pineapple mixture while still hot. When almost cold, add 2 beaten egg yolks. Place in refrigerator and let thicken. When thick and cold, add 1-8 oz container of Cool Whip. Spread between layers of cake, then on top and sides. Keep in refrigerator until ready to serve.