HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt together into a small bowl. Make a well in the flour and add oil and egg. Add boiling water and mix well. Chill in refrigerator until ready to use. Knead in enough flour to roll out with rolling pin. Divide into 2 or 3 sections, roll out and cut into strips, one section at a time, with kitchen knife. Drop into boiling stock. Cover and simmer 10 minutes. Do not stir. They may be moved gently with fork.
Heat sauce and water together in saucepan to boiling. Remove from heat and keep warm. Mix together cheeses and seasonings. Save 1 cup Mozzarella for top. Spoon mixture into uncooked shells. Place 1 cup sauce in bottom of 13 x 9 x 2-inch pan. Arrange shells in single layer over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining cheese. Add some more Parmesan cheese on top. Cover with aluminum foil. Bake at 400° for 40 minutes. Remove foil and bake 10 minutes more.
Heat oil; brown meat. Add salt, pepper, bouillon and vegetables. Simmer 2 minutes. Mix sherry, soy sauce and cornstarch. Add to simmering steak. Stir constantly until thick. Serve with hot cooked noodles or rice.
Stew chicken until tender and has plenty of broth. Add butter to season; salt and pepper to taste. Blend ingredients to make dough. Roll out on board until thin. Cut in strips and drop in boiling broth. Cook 5 minutes. Add some rich milk to make a gravy and cook 3 to 5 minutes. Do not stir while cooking.
Cut round steak into thin, bite size strips. Season with salt, pepper and garlic powder, as desired. Coat beef strips with flour. Brown in large frying pan with 1 to 2 tablespoons cooking oil. Add onion and brown until tender. Add mushroom sauce and mushrooms; stir. Simmer, uncovered, for 45 minutes, stirring occasionally. Add sour cream and heat until warmed. Serve over cooked noodles.
Spread filling in greased 13 x 9 x 2 pan. Stir together flour, sugar, cocoa, soda and salt. In a bowl, combine water, oil, vinegar and vanilla. Add liquids to flour mixture at once. Stir to moisten. Pour evenly over filling. Bake at 350° for about 30 minutes. Cool ten minutes. Invert to serving plate and cool.
Cream Crisco, margarine, sugar, eggs, vanilla and anise extracts. Mix flour with baking powder. Add liquid mixture to flour mixture. Stir until it forms a soft dough. Roll into lengthwise cookie shape. Roll in milk and sesame seed. Bake at 350° for 20 minutes on greased cookie sheet.
Mix ingredients together in mixer thoroughly. Drop rounded teaspoonfuls 2 inches apart on lightly greased baking sheet. Bake until lightly browned at 400°, about 8 to 10 minutes. Makes about 5 dozen 2 1/2-inch cookies.
Mix together all ingredients. Use Tabasco or garlic/pepper sauce to suit your taste. Use as a marinade.
Boil milk and sugar on medium heat, stirring all the time. Simmer 5 minutes. In a separate bowl, mix together marshmallows and chocolate chips. Pour hot mixture over marshmallows and stir until all has dissolved. Pour into a buttered pan and let stand at room temperature for 24 hours.
Heat Karo syrup, brown sugar and peanut butter to blend. Add 2 cups Rice Krispies and 2 cups corn flakes to mixture. Cool 1 hour and press into jelly roll pan. Mix together margarine, vanilla pudding, powdered sugar and milk. Spread on base. Melt 1 cup chocolate chips with 6 tablespoons margarine and spread on bars.
Place flour, salt and soda in a mixing bowl. Combine oil and buttermilk in a measuring cup. Pour combination into flour mixture and stir quickly until dough clings together. Turn out onto lightly floured board; knead lightly and roll out. Cut with biscuit cutter. Place on ungreased baking sheet and bake about 10 minutes in a 450° oven. Makes 16 to 20 biscuits.
Mix eggs and salt. Add flour; when mixture gets thick, use hands. Add little bits of flour if mix is sticky to hands. Keep adding flour until mixture is no longer sticky. Take out a chunk (handful of dough or less); roll out. Use additional flour if needed. Let dry, turning rolled out dough. Cut dough when it is almost dry into strips. Place in bowl overnight. Boil chicken broth or beef broth. Cook noodles until done. Serve.
Boil potatoes and eggs. While they are cooking, in a large bowl, mix 2 kinds of mayonnaise, mustard, minced onion (optional), salt, pepper, Sweet 'N Low, pickle relish and eggs. These may be chopped and added. When they have cooled, skin potatoes. When they are cool, chop and stir them in. I sometimes add chopped celery.
Mix all ingredients together until soft dough is formed. Divide into 3 parts. Roll out very thin. Let sheets of dough dry for 15 to 20 minutes. Cut dough into small strips and drop in boiling chicken broth. Cook dumplings until tender. Dumplings are good with any meat stock.
Mix together and spread in serving dish. Top with shredded cheese, diced tomatoes, peppers and black olives. Serve at room temperature with tortilla chips.
Drain all beans; rinse well. Drain again. Add peppers, celery and onions. Mix vinegar, cooking oil, sugar, salt and pepper together. Pour over beans, etc. Let marinate in refrigerator overnight.
Cream shortening and sugar; add eggs. Add dry ingredients. Cool dough 3 to 4 hours. Roll out. Cut out. Decorate with sprinkles. Bake 8 to 10 minutes at 400°.
Cook sliced potatoes in water until tender and drain. In saucepan melt butter, add flour and stir well. Add milk and cook until thick. Add 4 slices cheese, diced, to milk mixture. Stir well, then add potatoes and bake at 375° until cheese melts.
Place beans in a 2-quart casserole. Top with chicken. Mix together remaining ingredients; pour over chicken and beans. Cover and bake in preheated 325° oven for 1 3/4 hours. Serves 4.
Cream sugar, margarine and Crisco; add eggs and flour, then add remaining ingredients. Don't beat too much. Leave 1/5 batter and add 2 tablespoons chocolate; swirl around in cake batter. Place in cold oven and set to 325° for 1 1/2 hours.
Assemble. Everyone compiles their own dinner from what's available in the middle of the table. One or two cutting boards help. Eat and eat until you're full! (It's fast food!)
Combine all ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix ingredients in a large bowl at medium speed for 2 minutes. Stir in 1/2 cup of chopped nuts. Pour into a greased and floured pan. Bake at 350° for 50 minutes or until center springs back when lightly touched. Use either a Bundt or angel food cake pan. Cool 15 minutes before removing from pan.
Mix corn meal, sugar, soda, egg and enough buttermilk to make soft. Add flour, salt, baking powder and melted lard. Stir just enough to mix. Pour into muffin pan or biscuit pan in hot oven.
Heat oven to 400°. Mix Potato Buds and hot water; let stand until water is absorbed. Mix flour, sugar, baking powder and salt; stir into potato mixture. Stir in milk. Turn onto well floured surface. Pat dough to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Place onto ungreased cookie sheet. Bake until golden brown. Makes 16 biscuits.
Cook milk and flour unti thick, stirring constantly. Cool completely. Add granulated sugar gradually. Beat to mix. Add flavoring. Beat on high speed for 10 minutes (no less).
Mix all ingredients well. This will make a stiff batter. Form into balls and roll in powdered sugar. No baking necessary.
Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded teaspoonfuls into balls. Brown and cook meatballs in oil. Remove meatballs, keep warm. Pour fat from skillet.
Blend all ingredients together. Pour into an unbaked deep dish pie shell. Sprinkle with nutmeg and cinnamon. Bake at 425° for 10 minutes. Reduce to 300° for 30 minutes or until toothpick comes out clean.
Cook chicken and cut into bite-size chunks. Mix sour cream with soup. Mix with chicken chunks. Blend melted butter with Ritz crackers. Put on top of chicken. Bake at 350° until hot and bubbly.
Mix well. Sprinkle with care. Bake in a moderate oven of everyday life. Place on a platter of cheerfulness. Garnish with few tears and lots of laughter. Serve God, country and your community.
Mash bananas. Add egg whites and dates. Mix in oats and raisins. Spoon cookies onto nonstick cookie sheet. Press cookies flat with spoon. Bake at 350° for 20 to 25 minutes.
Mix all together, except vinegar, sugar and water. Boil vinegar, sugar and water; cool. Pour over cabbage mixture. Stir will. Place in freezer containers. Freeze.
Brown beef and onion until meat is done. Drain off fat. Add remaining ingredients except corn, beans and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables; continue heating 5 minutes.
Mix pudding as directed. Add half Cool Whip. Layer vanilla wafers, layer bananas and a thin layer of pudding. Repeat, ending with wafers on top. Add remaining pudding on top. Chill before serving.
Melt margarine in large pot over low heat. Add sugar, salt, cocoa and milk. Mix well. Bring to a boil and boil for 1 minute and 15 seconds. Remove from heat. Add peanut butter, vanilla and oatmeal. Mix well. Pour in greased dish.
Make 4 patties from the ground chuck. Sprinkle with salt, pepper and garlic powder. Cook until good and brown. Place patties in baking dish. Pour salsa over each patty, as much as desired. Cover with foil. Bake at 350° for approximately 30 minutes. When done, place a teaspoon of Cheez Whiz on each, re-cover with foil and place in oven until cheese melts.
Place chicken pieces in a baking dish or aluminum foil. Mix all ingredients for sauce and heat until margarine and sugar have melted. Pour sauce over chicken and cover with foil. Bake 15 minutes at 450° and 1 hour at 300°.
Dip shrimp into a mixture of melted butter, chili powder, and garlic. Wrap shrimp in half slices of bacon and fasten with wooden toothpicks. Place on rack in broiler pan and broil 3 inches from source of heat for about 5 minutes. Brush with butter and broil another 5 minutes.
Mix all ingredients with a spoon. Pour into greased 9-inch square pan. Bake at 350° for 45 minutes.
Mix flour, sugar, salt and milk. Add butter and vanilla. Prepare fruit by slicing it and sprinkling with sugar. Use fresh apricots or fresh cherries. You can leave pits in cherries. Grease a Pyrex flan dish with butter. Pour fruit into dish. Then add the mixture. Bake at 350° for 40 to 50 minutes. When the cake is almost done, sprinkle with sugar on top and cook for about 15 minutes more.
In a medium bowl, beat together egg and milk. Add flour and mix well. Stir in corn kernels and salt. Just before cooking, add baking powder. Heat about 1 1/2 inches of oil in a deep fryer or frying pan. Drop batter by spoonfuls into oil and fry on both sides just until crisp and golden, about 1 minute. Drain on paper towel and serve immediately. Makes about 14 fritters.
Mix egg whites, sugar, salt, water and syrup in top of double boiler. Cook over boiling water, beating with an electric mixer until it stands in a peak. Remove from boiling water. Add vanilla and continue beating until slightly cool.
Crush fine 1 box of vanilla wafers (save 1/2 cup). Mix well all ingredients. Divide into 2 logs. Roll in crumbs. Wrap in foil and refrigerate.
Preheat oven to 350°. Shake flour in cooking bag. Place in 13 x 9 x 2-inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend. Place carrots and celery in bag. Sprinkle chicken with seasonings. Place on top of vegetables. Arrange biscuits around chicken. Close bag with a tie. Cut 6 (1/2-inch) slits in top of bag. Bake until chicken is tender, about 50 to 55 minutes.
Start by boiling water and salt. In a large bowl mix flour, sugar and cocoa together; then add to boiling water. Then add your butter and vanilla. Mix until smooth.
Combine all ingredients; dough will be stiff. Let stand 30 minutes. Drop from teaspoon onto greased cookie sheets. Bake at 375° for 10 minutes.
Mix water and Jell-O until dissolved. Cool until thick (not completely set). Fold in Cool Whip. Add strawberries to Cool Whip and Jell-O mix. Put into your favorite pie shell. Graham cracker crust is good.
Stir sugar, Karo and water over medium heat, stirring constantly, until mixture boils. Reduce heat and cook, without stirring, until temperature reaches 260° or it drops like pebbles in cold water.
In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in nuts; cool. Meanwhile, sift flour, salt and soda together in a mixing bowl; add oats and brown sugar. Cut in butter until crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13 x 9 x 2-inch baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. Bake at 350° for 35 to 40 minutes or until lightly browned. Cool and cut into bars. Yields 40 bars.
Mix all together. Cook slowly; stir often and cook until thick. Pour into jars and seal.
Sift dry ingredients; cut in shortening with pastry blender. Add egg, milk and vanilla. Chill well. Roll 1/8-inch thick on lightly floured surface. Cut with 2 1/2-inch round cutter. Arrange 2-inches apart on greased cookie sheet. Place 1/2 teaspoon fruit filling on one side dough. Fold over like a turnover and press edges together with fork. Bake in oven at 375° for 10 to 12 minutes. Makes 7 dozen cookies.
Mix and bake cake mix according to directions on box; bake cake in an oblong cake pan. After cake is done and while hot, cut into tiny squares. Mix sugar and lemonade and pour over cake and down into cuts. Put cake back into oven for 5 minutes. Remove and allow to cool.
Boil chicken until done. Reserve 1 cup broth. Remove cooked chicken from bone and cut into bite-sized pieces. Place chicken in 9 x 13-inch casserole dish. In medium bowl, combine reserved broth, soups, pimento and water chestnuts. Add to chicken, mixing well. Combine butter, flour and milk. Pour over chicken mixture. Bake at 350° for 40 to 50 minutes or until casserole is bubbly and crust is golden brown. Serves 8 to 10.
Mix all ingredients thoroughly with mixer. Bake in greased loaf pans at 350° for 40 to 45 minutes or until brown on top. Yields 3 loaves.
Keep popped corn warm. Mix sugar, syrup and butter in heavy saucepan. Bring to a boil and boil 5 minutes. Remove from heat. Add soda, cream of tartar and salt.
Beat cheese and add powdered sugar. Blend together cheese mixture and whipped topping. Pour into cooled graham cracker crust. Pour cherry pie filling on top.
Heat oven to 350°. Mix rice, 2 of the egg whites and 1/4 teaspoon of the rosemary. Press onto bottom and sides of lightly greased 10-inch quiche dish or pie plate to form crust. Bake 10 minutes. Stir Velveeta Light pasteurized process cheese product and milk in saucepan over low heat until smooth. Add remaining 3 egg whites, remaining 1/4 teaspoon rosemary, chicken, mushrooms and pepper; mix lightly. Pour into crust. Bake 35 to 40 minutes or until filling is set. Garnish with fresh rosemary; if desired. Makes 8 servings (190 calories).
Beat until frothy the salad oil and eggs. Add sugar, vanilla and milk; blend until creamy. If still thick, add a little more milk. Sift together baking soda, salt, flour and cinnamon. Add gradually to other mixture. Fold in apples and nuts. Bake at 350° for 45 to 60 minutes in 9 x 13-inch greased and floured pan. Frost with Cream Cheese Icing.
Let first four ingredients boil 6 minutes, stirring constantly. In a large bowl put remaining ingredients. Pour boiling syrup over ingredients in bowl and heat until chocoalte is all melted. Pour into buttered pan. Let cool several hours before cutting. Store in tin box.
Unroll crescent rolls on cookie sheet to cover pan. Bake at 350° for 10 to 15 minutes or until golden brown. Mix cream cheese, mayonnaise and dill weed. Cool crust. Spread cream cheese mixture over crust. Top with vegetables and season to taste.
Place chicken in glass dish. Put carrots, celery and onion on top. Salt and pepper to taste.
Boil chicken breasts and cut into bite-size pieces. Place in casserole dish; add sour cream, soup, mushrooms and milk. Mix well. Make 1/2 recipe on bag of stuffing. Put on top of casserole. Bake at 350° for 1/2 hour or until bubbly. Serves 6 to 8 people.
Combine flour, baking powder, sugar, milk and egg. Mix until smooth. Heat 1-inch oil in pan. Holding finger over opening, fill with 1/4 cup batter and then pour into oil, using a circular motion to form a 4-inch spiral. Fry until golden brown, turning once. Drain on paper towels. Sprinkle with powdered sugar. Serve warm with jelly or preserves, if desired.
In a medium saucepan, add the sugar, cocoa, milk and butter. Bring to a boil and boil for 3 minutes; remove from heat. Add the peanut butter, vanilla and oats. Drop by spoonful onto wax paper. Cool completely.
Place ham, celery, mayonnaise, relish, chili sauce, mustard and hot pepper sauce in a food processor bowl fitted with the metal blade; cover. Process until blended, scraping sides as needed. Taste and adjust seasonings. If you don't have a food processor, grind or mince ham and mince celery before combining with mayonnaise, relish, chili sauce, mustard and hot pepper sauce. Spread on cocktail bread or crackers, use to stuff celery or thin with milk and use as a dip with corn chips or raw vegetables. Makes 1 cup.
Wash cucumbers. Slice in 1/8-inch slices; combine with sliced onions and salt. Let stand for 3 hours. Drain well, rinse thoroughly and drain again. In a pot, combine vinegar, sugar, turmeric, mustard seed, celery seed and red pepper; bring to a boil. Add cucumbers and onions; heat just to simmering. Do not boil! Pack in sterilized jars; seal at once. Makes 7 to 9 jars.
Combine broccoli and onion; cook according to package directions. Drain and add remaining ingredients; stir well. Pour into greased 2-quart casserole and bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix and add beaten egg whites; pour into unbaked crust and bake at 400° for 10 minutes. Continue baking at 350° for about 30 minutes.
Combine rice, carrots, celery, sweet pickle, salt and pepper. Toss lightly, then chill. Blend basil into sour cream. Serve chilled rice mixture on salad greens. Top with seasoned sour cream.
Combine all ingredients, except dressing and Fritos. Right before serving, add dressing and Fritos.
Brown meat until redness disappears. Salt and pepper to taste. Place in a casserole dish and add the frozen peas (not cooked or thawed). Mix milk/cream with mushroom soup. Add onion to soup mixture. Place celery on top of frozen peas. Pour soup mixture over celery. Add potato chips over the top. Bake 30 minutes at 375°. (Celery should be crunchy.)
Season each vegetable individually with salt and pepper and mix all together. Put into casserole. Sprinkle Parmesan cheese on top, then plain bread crumbs. Cover completely with bread crumbs and pour melted butter over casserole. Bake at 350° until bread crumbs form crust, approximately 1/2 to 3/4 hour. Serves 8 to 10.
Cook corn meal. Turn cooked corn meal into greased 2-quart casserole. Level top of corn meal with spoon. Melt butter in skillet and saute mushrooms 3 minutes. Add tomato sauce and stir. Pour over cooked corn meal. Sprinkle with cheese and pepper. Bake in oven at 350° for 30 minutes.
Cook broccoli in microwave until tender. Drain water, then spread evenly into a lightly greased casserole dish. Add cheese chunks and sprinkle crackers on top. Pour melted butter on top of crackers and bake at 350° for 1/2 hour.
Soak cabbage in hot water until pliable. Carefully peel off leaves and place in boiling water for 5 minutes to soften. Mix well the meat, rice, salt, pepper, chili powder, tomatoes and onion. Place 1 tablespoon of meat mixture on each cabbage leaf (cut the large leaves in half). Wrap and secure with a toothpick. In Dutch oven, arrange cabbage rolls. Make a second layer if necessary. Sprinkle each layer liberally with additional salt. Add enough water to the ketchup and reserved tomato juice to make 2 cups liquid. Pour over cabbage rolls. Sprinkle brown sugar, lemon juice and bay leaf over rolls. Pour tomato sauce over all. Cover dish tightly and bake in 350° oven for 1 hour and 15 minutes. Serves 8.
Combine cream cheese, egg yolks, 3/4 cup sugar and vanilla in a bowl. Mix with mixer on high until creamy, about 3 minutes; set aside.
Cream brown sugar and shortening. Add eggs, one at a time. Beat until light. Add dry ingredients and vanilla; mix. Add chocolate chips and nuts, if using them. Spread in large pan. Bake at 350° for 30 minutes.
Dissolve red hots in cider (put in microwave). Add rest of cider and orange juice.
Mix all ingredients, leaving enough chips to sprinkle on top. Bake at 350° for 1/2 hour.
Dissolve yeast in hot water and buttermilk. Add sugar and shortening. Blend in 2 cups flour until elastic. Add 2 more cups flour. Roll, cut and dip in hot butter. Fold as for a pocketbook. Place in a pan. Let rise until double in bulk (about 3 hours). Bake at 400° for 20 minutes. Rub butter on top of hot rolls.
Place ham in an 8 x 8 x 2-inch baking dish. Cover and cook on High in microwave for 3 to 4 minutes or until heated through. Cover with foil and allow to stand while fixing the omelet. Place butter, green pepper and onion in a dish (11 3/4 x 7 1/2 x 1 3/4 inches). Microwave on High for 3 to 4 minutes or until vegetables are tender. Stir together eggs and water. Pour over vegetables. Sprinkle with pimentos. Cover with plastic wrap and cook 8 to 10 minutes on High. Turn dish 4 times while cooking. Remove plastic wrap and loosen bottom and edges of omelet with a rubber spatula. Cover dish with wax paper. Place cookie sheet over paper. Flip omelet out onto cookie sheet. Place ham on small end of omelet in jelly roll fashion. Put seam side down on serving dish. Serve topped with cheese sauce.
Mix together all ingredients, reserving about 1/3 of almonds for top. Bake at 450° for 20 to 25 minutes. Serve hot.
Mix milk and peanut butter until smooth. Add rest. Roll into ball. Put about 1 cup sugar in a bag and coat ball. Place on greased pan. Make with a fork. Bake at 350° for 5 to 6 minutes.
Mix and bake at 350°. Sprinkle top with brown sugar before baking.
Place the flour, sugar and margarine or butter in a large bowl. Cream together thoroughly to make crumbs. Set aside 1 cup of crumbs to sprinkle over top of cake. Place the molasses, warm water and baking soda in another bowl. Blend together. Add liquid mixture to crumbs. Place in a 13 x 9-inch pan. Sprinkle remaining crumbs over top of cake. Bake at 350° for about 45 minutes.
Beat eggs well. Combine with sugar and 1 tablespoon flour. Stir until mixed. Put in 2 cups milk and stir. Pour mixture over pie dough. Sprinkle nutmeg on top and place pats of butter on top. Cook at 400° until firm and golden.
In a large skillet, brown ground beef, pork, bacon, mushrooms and onion. Add tomatoes, bay leaf, garlic, basil, salt and pepper. Simmer 1 hour, adding water, if necessary. Add tomato paste and simmer an additional 15 minutes. Remove bay leaf. Pour sauce over cooked pasta and top with grated Parmesan cheese. This is best if prepared the day before, refrigerated overnight and heated up the next day.
Cook and debone chicken. Add poultry seasoning to broth. Bring to a boil. Mix flour, margarine and milk in bowl. From dough into balls. Roll 1/4-inch thick on a floured board and cut into 1-inch squares. Drop dumplings into broth. Keep broth boiling. Cook dumplings 20 minutes on medium heat. Add chicken. Stir together.
Cook potatoes until tender. Peel and shred into large bowl. Add rest of ingredients, except half cup of cheese and paprika for top. Pour into 2-quart buttered dish. Top with cheese and paprika. Refrigerate for	several hours or overnight. Bake uncovered at 350° for 30 to 40 minutes.
Melt margarine in dish in oven; add rice. Pour water over it. Add other ingredients and bake at 350° for 1 hour.
Cook ingredients until it begins to boil; let cool. Mix strawberries. Pour in shell. Top with Cool Whip if you like.
Mash tamales; combine with chili, Ro-Tel and Velveeta. Microwave on Medium until cheese is melted. Serve hot with chips.
In large, skillet, brown ground turkey with onion and green pepper. Saute over medium heat, stirring occasionally, until meat is cooked. Drain well. Stir in Sloppy Joe sauce, salt, pepper, macaroni, corn and Cheddar cheese. Heat until cheese melts.