HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in well covered water; add salt and cook until well done. Add 1/2 cup sauerkraut and 2 tablespoons oleo. Now, mix 2 tablespoons flour in a little water and add to the soup. Stir in 1/4 cup whipping cream. Do not boil soup after adding the cream.
Heat oven to 325°. Combine all dry ingredients; mix well. Add melted butter. Form into small balls and place on cookie sheet. Press down with floured fork to make crisscross. Bake for 20 minutes.
In a mixing bowl, beat cream cheese and sugar until creamy smooth, about 3 minutes. Blend in topping until no streaks appear. Pour into pie shell and freeze. May be topped with whipped cream and chocolate syrup.
Sift first 4 ingredients; add remaining ingredients. Mix well and roll out flat. Place saucer on dough and cut around edge of saucer. Spoon out cooked dried apples, peaches or other fresh fruit in center of circle of dough. Fold over and press edges together well. Fry in deep fryer until brown.
Cook asparagus according to package directions, if frozen. If fresh, cook in a small amount of boiling water for 8 to 10 minutes or until crisp-tender. Drain spears. Reserve 3 spears for garnish. Cut remaining asparagus into 1-inch pieces. Set aside. Beat eggs until foamy. Add cottage cheese, mustard, salt and pepper; beat and set aside. Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until tender, then stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (put 3 reserved spears on top). Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges. Bake, uncovered, in a 400° oven about 10 minutes or until set. Garnish each serving with tomato. Serves 4.
Trim off the hard edges of cornbread and crumble it, the cornbread and the biscuits real fine. Add chicken broth to make it about the consistency of mashed potatoes or a little thinner. Add onion, celery, salt, pepper and poultry seasoning; taste to see if it is right and then add egg. This will make a 9 x 13-inch pan and a smaller pan, too. Bake at 350° or 400° until done. Half this recipe for your family.
Combine all dry ingredients in a large bowl and set aside. Beat eggs well and mix with vanilla and fruit cocktail. Fold the fruit mixture into the dry ingredients and mix well. Pour into a greased 9-inch square baking pan and bake at 350° for 40 minutes. When cool, cover with whipped topping.
Baking Temperature: 375°. Baking Time: 6 to 8 minutes.
Heat oven to 350°. In large bowl, stir together flour, crumbs, sugar and salt. Add butter or margarine and cut in until mixture resembles coarse crumbs. Stir in 1 beaten egg. Press evenly into bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 25 minutes or until golden.
Mix meal, flour, salt and enough milk to make a stiff batter. Spoon into deep hot oil and fry on medium heat, turning once, until golden brown on both sides.
Empty jar contents into a mixing bowl. Blend ingredients with hands. Add butter or margarine, egg and vanilla. Continue mixing with your hands until blended. Shape dough into balls and place 2-inches apart on greased baking sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool. Makes 3 dozen.
Preheat oven to 375°. Grease and flour a 10-inch tube pan.
Mix first 5 ingredients in large bowl. Use pastry blender to cut margarine into coarse crumbs. Stir in raisins. Beat eggs slightly and reserve 1 tablespoon for top of loaf. Stir buttermilk and rest of egg into flour mixture, just until flour is moistened. Dough will be sticky. Turn dough onto well-floured surface. Knead 8 to 10 strokes with floured hands. Shape dough into ball and place in a greased 2-quart round casserole. Cut 4-inches cross about 1/4-inch deep in center. Brush with reserved egg. Bake at 350° for 1 hour and 20 minutes.
Heat oven to 400°. Grease pie pan. Brown hamburger and onion; drain. Stir in salt and pepper. Spread on pie pan. Beat milk, Bisquick mix and eggs until smooth. Pour over meat; bake for 15 minutes. Spread sauce on top. Bake for 5 minutes. Add cheese and bake until knife comes out clean. Cool for 5 minutes.
Brown pork chops on both sides. Combine chili sauce, lemon juice, brown sugar, mustard, salt, Worcestershire sauce, grated onion, chili powder and water and pour over chops. Cover and cook over low heat 45 to 60 minutes or until tender. Turn once during cooking.
Mix all ingredients together except 1/2 cup of the pecans. Form ball and roll in remaining pecans. Serve with crackers.
Fry bacon until crisp. Remove from pan. To drippings, add onion. Saute until tender. Add beans and potatoes. Cover with water. Bring to a boil. Simmer about 25 to 30 minutes until beans and potatoes are tender. Drain. Add bacon, a little butter and salt and pepper to taste.
Cream margarine, shortening and sugar. Add egg yolks, one at a time. Add dry ingredients alternately with buttermilk. Add vanilla, coconut and nuts. Fold in beaten egg whites. Bake in 3 round pans at 350° for 25 to 30 minutes. Cool and frost.
Dissolve jello in 1 cup boiling water. Add frozen strawberries; stir until berries separate and gelatin begins to thicken. Fold in whipped topping. Spoon into serving bowl. Chill until set, about 30 minutes. Garnish with additional whipped topping. Makes about 3 cups or 6 servings.
Follow Solomon's advice for making good boys in Proverbs 23:13-14. Bake in a tube pan 1 hour and 30 minutes at 350°.
Cook hamburger and onion together. Drain. Mix all ingredients into hamburger. Warm up. Flatten and pinch together biscuits. Spray pan with Pam. Spread meat with ingredients over the biscuit dough. Then spread ingredients (mushrooms, etc.) to your liking. Top with Mozzarella cheese. Bake 20 to 25 minutes at 350° in a 9 x 13-inch pan.
Mix warm water and yeast. Let set 2 to 3 minutes. Mix eggs, sugar, oil and salt. Add yeast mixture, then flour. Turn out and knead. Place in greased bowl. Let rise 1 hour. Punch down. Slice or roll 2-inch balls. Place on greased pan. Let rise. Bake at 425° until golden brown.
Prepare cake and cool. Stir pudding mix into crushed pineapple. Prepare dessert topping according to directions. Fold in pineapple mixture. Frost between layers and top and sides. Garnish with sliced pineapple and maraschino cherries. Chill and serve.
Prepare jello as directed on package. Drain 1 large can of pineapple. Let jello thicken slightly. Add pineapple and Cool Whip (save enough Cool Whip to frost top of jello after it has hardened). Sprinkle top with chopped nuts and a little cinnamon. Refrigerate until served.
Prepare cake as directed in a 9 x 12 pan. Cool when done. Use end of wooden spoon and poke holes all in cake. Pour strawberries (with juice) all over top of cake, getting in each poked hole. Top with whipped topping and refrigerate.
Mix all ingredients. Beat on high speed for 2 minutes. Spread on cooled cake.
Mix first 4 ingredients with fork; add shortening and water and let stand 20 minutes. Heat oven to 350°. Beat eggs; add vanilla, then sugar and flour beating with a fork. Add date mixture and mix to blend. Bake in a well-greased 9 x 5 x 3-inch loaf pan for 1 hour (at least), in preheated oven.
Combine all ingredients. Bake at 350° for 1 1/2 hours or in slow cooker for 6 to 8 hours.
Cook giblets,	backs and necks in unsalted water. Cut up giblets, reserving broth, cooked in. Combine all other ingredients and add giblets. Add enough broth to make mixture soupy. Bake in 325° oven for 1 hour or until done.
Grease a 13 x 9 x 2-inch pan. Pour in undrained pineapple; even out. Dump in cherry pie filling; even out. Sprinkle on dry cake mix. Cut oleo in patties and place on top. Sprinkle on nuts. Bake 1 hour at 350°.
Cook chicken breasts in boiling water for 12 minutes. Cook broccoli according to directions on box. Cut up cooked chicken and broccoli. Put in shallow baking dish or casserole dish. Add cream of chicken soup that was mixed with milk and mayonnaise. Bake at 350° for 20 minutes. Remove from oven. Sprinkle cheese on top. Bake for 10 minutes more.
Combine mix and sauce; blend well. Stir in raisins. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 30 cookies.
Remove 1 to 3 cups meat from turkey carcass. Set aside. Place turkey carcass and water in large Dutch oven; bring it to a boil. Cover. Reduce heat and simmer for 1 hour. Remove carcass from broth and discard. Measure 8 cups broth and return it to Dutch oven. Refrigerate or freeze the remainder for other uses.
Mix egg, cream sugar and flour. Add rhubarb and raisins. Put in unbaked pie shell. Sprinkle with cinnamon. Bake at 400° for 45 minutes. Knife should come out of custard clean.
Cream shortening and sugar together. Beat in eggs. Beat in coconut. Sift flour, salt and baking soda together and add alternately with orange juice to creamed mixture. Beat until smooth while adding. Drop by teaspoon on ungreased baking sheet. Sprinkle with additional coconut and orange peel. Bake in hot oven (425°) for 10 to 12 minutes. Yields 48 cookies.
Melt butter in 9 x 13-inch pan. Pat graham crackers in bottom of pan. Layer coconut over cracker crust, then butterscotch chips. Next, layer chocolate chips and spoon condensed milk over top and sprinkle nuts on top. Bake at 350° for 25 minutes. Cut while warm. Will freeze well.
In a large mixing bowl, combine the flours, salt, soda and cinnamon. In a medium mixing bowl, combine egg, brown sugar, yogurt, water, molasses and oil. Stir into flour mixture; mix well. Stir in oats, apricots and raisins. Spread in a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean; cool.
To Make Jar: Rinse beans in cold water and sort out shriveled ones. Dry on paper towels overnight. Combine the spices listed. Layer the beans and spices in a Mason jar. Cut a round piece of material and add to the jar lid. Tie on your tag with these instructions:
In a blender, mix water and coconut milk with bananas on medium speed for 30 seconds. Add mango, papaya, passion fruit, guava and pineapple; mix for 1 minute. Serve in a tall glass over chipped ice. Makes 5 cups.
Mix all the ingredients thoroughly and pour in greased 9 x 13-inch pan. Bake at 425° for 30 minutes. Bake longer for crisp top. Excellent with fish and also freezes well.
Combine all ingredients in covered casserole. Bake at 250° for 4 hours.
Drain soaked ingredients; save liquid for sweetening tea, etc. Grind soaked ingredients in food processor. Knead gently with carrots. Add coconut and seasonings. Mold (using a standard one or create your own), then chill overnight.
Line 9-inch pie pan with one crust. Mix all ingredients and pour in shell. Cover with other crust and pinch together edges. Cut slits in crust and bake at 350° for 1 hour.
Dissolve yeast in warm water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with beater until bubbles appear. Add 5 1/4 cups flour slowly. Add more if needed; let rise until doubled. Roll out to 1/4-inch thick. Spread with butter and sprinkle with sugar and cinnamon. Roll as for jelly roll; cut in 1-inch pieces. Let rise 30 minutes. Bake at 350° for 20 to 25 minutes. Makes about 4 dozen.
In a mixing bowl, blend together sugar, butter, milk and vanilla until smooth. Stir in coconut. Chill 1 hour. Meanwhile, drain cherries on paper towel. Shape about 1 tablespoon coconut mixture around each cherry, leaving stem and end exposed. Dip bottom 2/3 of cherry ball in graham cracker crumbs. Refrigerate or freeze until serving. Yields about 2 1/2 dozen.
Cook sugar and corn syrup; add water to 280° medium crack. Add peanuts; cook 3 more minutes or until light golden brown, stirring constantly. Add soda; remove at once from heat. Add vanilla and butter; stir. As soon as foaming has stopped, pour candy into greased cookie sheet with sides (thin layer). When cool, break into pieces. This turns out everytime.
Pour water over cereal. Add buttermilk. Cream the shortening and sugar. Beat in eggs, one at a time. Add to cooled cereal. Sift flour with soda and salt. Stir into creamed mixture only to dampen. Don't overmix. Store in tight containers in refrigerator. Fill muffin tins 2/3 full. Bake at 375° for about 30 minutes. Mixture will keep for 3 weeks. Makes 6 dozen.
Combine first 5 ingredients in saucepan. Bring to boil. Lower heat. Cook 5 minutes. Blend butter and flour to paste. Blend into corn. Stir over low heat until blended.
Mix sugar, flour, baking powder, and pecans. Add margarine and eggs. Bake in an oblong pan at 325° for 45 minutes.
Bake the potatoes. Scoop out, mash and add the cream cheese, oleo, eggs and enough milk to be of the right consistency. Put potato mixture back into shells and top with grated cheese. Put back in oven at 350° and heat for about 20 to 30 minutes. These can be frozen and reheated.
Mix all ingredients until well blended. Use instead of salt on vegetables, meats, hamburger or lettuce.
Mash avocados; stir in lemon juice, chopped tomatoes, minced onion, salt and pepper. Set aside. Spread bean dip in a shallow 9-inch round dish. Spread avocado mixture over bean dip. Alternate cheese over top in sections resembling pie wedges (wheelspoke fashion). Sprinkle top with ripe olives. Sprinkle edges with tomatoes and green onions, if desired. Serve with king-sized chips. Makes 4 cups.
Brown meat, add onion and cook until tender. Stir in milk, soup and cream cheese until well blended. Add remaining ingredients and pour into casserole dish. Bake at 350 degrees for 30 - 45 minutes.
Preheat oven to 375°. Heat butter and milk in a saucepan over low heat. Beat eggs; add sugar. Then add sifted flour; do not overbeat.
Mix together the shortening, butter, sugar and eggs. Sift together flour, cream of tartar, baking soda and salt.
Wash broccoli and discard tough portions of stalk. Split stalks lengthwise to uniform size for more even cooking. For a more tender broccoli, peel stalks with a paring knife before cooking. Arrange broccoli spears with stalks to outside of dish and flowerets in center. Add water. Cover and cook on full power 6 to 7 minutes. Let stand, covered, 3 minutes.
In a 9 x 13-inch pan, bake a cake. In a medium saucepan, combine pineapple with juice and sugar. Cook over medium heat until thick and syrupy. When the cake is done, remove from oven and pierce the top with a fork (1-inch intervals). Pour pineapple mixture over and let it cool completely.
Mix pudding according to directions on box. Add Eagle Brand milk with 8 ounces Cool Whip. Layer wafers, bananas and pudding mixture. Pour remaining Cool Whip on top.
Crush cookies; put aside. Mix sugar, margarine, cream cheese and Cool Whip. Mix pudding, milk and vanilla. Then mix all together. Layer in dish the cookies, filling, cookies, filling, etc. Refrigerate before serving.
Heat oven to 375°. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in a greased 9 x 9 x 2-inch square or 9 x 1 1/2-inch round pan. Sprinkle with Crumb Topping. Bake 45 to 50 minutes or until toothpick test says it's done. Drizzle with Glaze and serve warm.
Cook the pasta until just tender; drain and return to the pot. In a medium bowl, mix the sour cream, basil, parsley, olives and chives. Spoon over the pasta; toss to coat well. Warm over low heat for 1 minute. Serves 2.
In medium skillet, brown ground beef; drain fat. Add chopped onion, bell pepper, salt and pepper to ground beef and cook until brown. Add tomato paste and 1 can of water measured from tomato paste can to make sauce, then simmer as you cook macaroni in 2 1/2 cups water in saucepan for 20 to 30 minutes. Drain macaroni; combine with meat sauce.
Peel potatoes, slice and place in bottom of pot. Cut up cabbage on top of potatoes. Slice Polish sausage in half lengthwise and then in sections. Place on top of cabbage. Season to taste. Add small amount of water. Turn heat on medium and then on low. Cook slow until cabbage and potatoes are done.
Add egg yolks and parsley to mashed potatoes. Beat egg white until stiff and fold into potato mixture. Shape into balls. Bake in lightly greased muffin tins or drop on a greased sheet. Bake at 350° until crisp. Turn to brown evenly.
In a large bowl, mix well the first 4 ingredients; press firmly in a 9 x 13-inch pan (well greased). Melt chocolate chips in microwave about 1 minute, stirring until smooth and creamy. Spread evenly. Cover entire peanut butter mixture. Chill. Cut in 2 x 2-inch squares.
In top of a double boiler, mix egg whites, sugar, salt, water and corn syrup. Beat over boiling water, at high speed, for 7 minutes or until mixture stands in peaks. Remove from water. Add vanilla; beat 1 minute more. Makes 4 1/2 cups.
Mix with hands. Roll into balls. Dip in 12 ounces milk chocolate chips, melted with 1 slab of wax.
Preheat oven to 375 degrees. Grease 2 large cookie sheets.
Cut butter into 4 pieces and add 1 at a time after each is melted. Add sugar, water, syrup and salt. Stir constantly. Cook to hard crack stage (295°) or until color of brown paper bag. Pour onto buttered cookie sheet about 3/4 full. Break up or sprinkle chocolate chips or pieces on top and spread as it melts. Sprinkle with finely chopped pecans.
Bring 1 cup water with red hots to a boil in the microwave, stirring every 30 seconds, approximately, until the red hots have melted. While very hot, add the jello and stir until all is dissolved. Add approximately 1/2 cup ice to the mixture. Stir to cool the mixture and dissolve the ice. When the jello is slightly thick, add the chopped apples and celery to the mixture. Refrigerate. (Sugar-free jello doesn't set as easily as the other, so I use less water than the directions call for.)
If using fresh chestnuts, place in a large saucepan. Cover with boiling water. Cook for 15 minutes or until tender. Cool; remove outside shell and inner skin. Chop chestnuts. Melt half of the butter in the chicken stock and wine. Melt the remaining butter in a saucepan. Saut celery and onion until soft. Cover apricots with boiling water. Cook until soft and drain. Finely chop apricots. Place the stuffing in a large bowl. Add the chestnuts, sauteed vegetables, apricots, herbs and seasonings. Add the stock mixture and toss lightly to blend. Mix in eggs, adding additional liquid if necessary.
Combine cheese, chili and peppers in saucepan. Heat slowly, stirring often, until cheese melts. Serve warm over chips.
Mix orange juice according to directions on can. Add pineapple juice, orange juice, lemon juice and sugar to jello. When ready to serve, add ginger ale. Yields 25 servings.
Boil chicken breasts until done. Debone chicken and dice into smaller pieces. Save chicken broth to use as liquid to mix with soups. In a crock-pot, add rice and soup that have been mixed with 2 cans of chicken broth. Mix well. Salt and pepper to taste. When rice looks done, add chicken and simmer until ready to eat. Add broth as liquid, if rice and chicken get too thick.
Combine first 7 ingredients in bowl; add buttermilk, margarine and eggs. Beat at low speed until moistened. Beat at medium speed 3 minutes. Spoon batter into 9 x 13-inch pan. Combine remaining sugar and cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Bake at 350° for 30 to 35 minutes.
Combine morsels in a 2-quart casserole dish. Microwave on High for 3 or 4 minutes or until melted. Stir in peanuts. Drop by teaspoon onto waxed paper. Let set until firm. Store in airtight container. Makes 4 dozen.
In large bowl, combine orange peel and next 4 ingredients. Add romaine, oranges, onion and avocado slices. Gently toss to coat with dressing. Sprinkle with Parmesan cheese 15 minutes before serving. Serves 6.
Mix milk and gelatin and cool. Mix all the ingredients and place in a 6 qt. freezer can and fill to line with milk and freeze.
Mix ingredients well together. Divide in half and roll into logs. Wrap in wax paper or Saran Wrap. Refrigerate 24 hours. Cook on a rack over a pan of water for 3 hours at 250°. Cool, slice thinly and serve as sandwich meat, appetizer, etc.
Mix and let stand 6 to 8 hours or over night. Then boil and stir for 6 minutes. Remove from heat and stir in 1 large (or 2 small) box of jello.
Place pineapple in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add jello, stirring until dissolved. Stir in buttermilk, coconut and pecans; cool. Fold in whipped topping; pour into 13 x 9 x 2-inch dish. Chill until firm.
Combine butter, sugar and water in a heavy pan or skillet. Start on high heat and cook on high until it reaches soft crack stage (295°). Stir constantly when the color begins to darken. Stir in chopped pecans and quickly pour onto large cookie sheet and spread thin. Sprinkle with chocolate chips. Spread chocolate evenly when it's melted. When cool, break into pieces.
Mix all ingredients together. Pour into cake pan that is greased and floured. Bake at 350° for 25 to 30 minutes.
Beat eggs; combine with milk. Sift dry ingredients together and mix thoroughly with milk mixture. Heat cooking oil in heavy skillet over medium heat. Pour desired amount of batter through funnel into hot oil, making spirals and other shapes through manipulation of the funnel. If batter is too thick, add milk. If too thin, add flour. When cake is golden brown, drain on brown paper bag. Sprinkle with powdered sugar while still hot and serve. Choose other toppings as desired.
Drain all vegetables well. Place all ingredients in bowl. Do not use food processor with this recipe. Can use 2 cans of corn if desired.
Combine the first 6 ingredients into medium mixing bowl; mix well. Shape into about 30 bite-size meatballs. Place in glass baking dish; cover with wax paper. Microwave for 8 minutes on roast; drain juice off. Place the second group of ingredients into a 1-quart microwave dish. Microwave for 2 to 3 minutes on High to cook. Pour sauce over meatballs and continue to cook for 3 to 4 minutes on Roast or until hot.
Mix all the ingredients and bake at 350° for 25 to 30 minutes.
Combine ingredients. Place in a 12 x 12 1/2-inch baking dish. Cover with foil. Bake at 350° for 30 minutes. Uncover, stir and bake 15 to 20 minutes more or until done. Stir before serving. Serves 6.
Mix well dogs and children. Pour the brook over lots of pebbles. After mixing dogs and children thoroughly, stir them around the grassy field dipping occasionally in brook, then among the flowers. Cover at once with a crust of bright blue sky. Bake in hot sun. When brown, put into the bathtub to cool. Set away between white sheets for 8 hours, sprinkling with kisses as you leave them.
In 4-quart saucepan over high heat, heat water to boiling. Add walnuts and heat to boiling. Cook 1 minute. Rinse walnuts under running hot water and drain. In a large bowl, with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (May need to let set 5 minutes.)
Combine and beat on medium speed just until well blended. Do not overmix. Pour into 10-inch tube pan (greased and lightly floured). Bake at 350° for 45 minutes. (May be iced or glazed.)
Crust: Melt butter and mix with crushed graham crackers. Add crushed nuts. Press in pan.
Cut steak into thin strips; sprinkle with meat tenderizer. Brown in oil. Cut green peppers into thin strips. Add onions, garlic and celery to steak. Saute for 2 minutes until vegetables are done. Combine cornstarch, water and soy sauce. Add to steak. Cook until it simmers and thickens. Add salt and pepper to taste.
Cook bacon in a heavy iron skillet until crisp. Drain on paper towel. Cook onion	and garlic in remaining bacon drippings until tender. Combine all ingredients in a lightly greased crock-pot.	Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours.
Dissolve lime jello in 2 cups hot and 2 cups cold water. Put in 9 x 13-inch pan and let set. Combine lemon jello, 1 cup hot water and 1/2 cup marshmallows until melted. Add crushed pineapple (including juice) and cream cheese. Cool and add 1 cup Cool Whip and 1 cup salad dressing. Chill to thicken. Pour over lime jello; let set. Dissolve red jello in 2 cups hot water and 2 cups cold water. Pour over lemon jello and let set. Serve.