HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil in boiling water. Add food coloring. Mix dry ingredients together and add to liquid mix. Mix well. Cool slightly, then knead. Store in airtight container or Ziploc bags.
Add buttermilk to Blue cheese until mixture is thick. Add sour cream. Add more buttermilk until desired thickness.
Boil potatoes until tender. Peel and mash while hot. Work all the sugar into the potatoes that they will take. Pat into a thin layer, cover with peanut butter and roll. Let stand, then slice.
Mix all ingredients together and bake at 375° for 8 to 10 minutes. Yields 5 dozen.
Dissolve jello; cool slightly. Stir in evaporated milk; chill until mixture is as thick as unbeaten egg white. Fold in all other ingredients. Pour into long dish. Chill.
Preheat oven to 400°. In large bowl, stir flour and salt together. Cut in butter with pastry blender until crumbly. Beat egg yolk lightly with fork in a measuring cup. Add enough milk to egg yolk to make 2/3 cup. Stir milk into flour mixture; mix with fork to blend, stirring until mixture holds together and cleans sides of bowl. Divide the dough into 2 parts. Roll half of dough to line a 15 1/2 x 10 1/2 x 1-inch pan. Place dough in pan, pressing down lightly to form bottom crust. Sprinkle bottom crust with corn flakes.
Blend graham crackers, sugar and 4 tablespoons butter. Line spring-form pan. In large bowl, mash cottage cheese. Add cream cheese. Mix until creamy. Add sugar. Continue beating. Add eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add butter and sour cream. Blend on low speed. Pour into pan. Bake at 325° for 1 hour and 10 minutes. Turn off oven and let stand in oven for 2 hours.
Mix the beans and soup in a casserole dish. Bake at 325° for 20 minutes. Put onion rings on top and bake for 5 to 8 minutes longer.
Mix these ingredients together with a package of corned beef. Mold into a ball. Chop another package of corned beef and put on the outside of ball. Serve with crackers or chips. Great for a snack.
In a blender or food processor, mix coarsely chopped onions and beef. Add cubed cream cheese, m. s. g. and Worcestershire sauce. Mix well and shape into a ball. Wrap in waxed paper or plastic wrap and refrigerate for 1 or 2 nights to allow flavors to blend.
Cut chicken breast into small pieces and saute in butter until cooked through (use a large pot). Pour in both soups, chopped green onions and the chiles, rinsed and drained. You can add some jalapeno peppers if you like things a little hotter. Add both cheeses (leaving 1/2 cup of each to sprinkle on top later). Add sour cream and mix together until combined. Spoon 1 or 2 tablespoons of mixture into tortilla. Roll. Place in 9 x 13-inch pan. Spread remaining mixture over top and sprinkle with remaining cheese. Bake at 350° (covered) for 50 to 60 minutes.
Chop broccoli, cauliflower and onion into small pieces. Toss the vegetables with bacon bits and Cheddar cheese. Mix mayo and Italian dressing together, then combine with remaining ingredients. Chill 2 hours and serve.
Soak bread crumbs with milk. Add eggs (beaten lightly), butter and salt and pepper to taste. Add cheese. Mix altogether and bake at 350° until brown.
Mix all ingredients. Pour over flank steak and refrigerate for 24 hours, turning often. Grill steak over charcoal, basting with marinade.
Pick and wash peas. Boil peas and garlic in two pints water. Boil gently so that the peas are softened without being turned into a soup like condition. Add additional seasoning to taste if necessary, adding scallion in the last few minutes.
Mix all ingredients together and pour over peaches and bake at 350° until you think it is done.
Top with Cheddar cheese and crushed cracker crumbs. Bake at 350° until brown.
Boil fryer until done; bone fryer and shred thin. Heat oil hot, then take tortillas and run through hot oil. Leave tortillas soft. Drain tortillas. Spread sour cream on tortilla; sprinkle prepared chicken. Add lettuce and tomatoes. Roll up. They are ready to serve.
Cream milk, vanilla, sugar and shortening; add eggs and bananas. Combine salt, soda and baking powder to flour. Add to banana mixture. Fold in nuts. Pour into 3 loaf pans and bake at 325° for 60 to 65 minutes. Freezes real good.
Combine all ingredients except vanilla. Place over rapidly boiling water, beating constantly at high speed of electric mixer for 7 minutes. Remove from heat and add vanilla. Beat until of spreading consistency.
About 50 minutes before serving: Preheat oven to 350°. Grease 2-quart casserole. Cook macaroni; drain. In casserole stir all ingredients. Cover and bake 30 minutes.
Stew chicken	until tender.	Debone	chicken. Saute onion in olive oil. Add tomatoes, Ro-Tel tomatoes and green chilies, mushroom soup, celery seed, oregano and salt. Simmer about 30 minutes. Add chicken and cook a few minutes longer. Serve over cooked yellow rice. Cook the rice in the chicken broth.
Saute onion, green pepper and seasonings in fat or oil until transparent. Add tomato sauce and shrimp to that mixture. Simmer for 20 to 25 minutes. Serve over rice.
Mix dry pudding mix with pineapple and juice. Add rest of ingredients and mix well. Chill and serve. Use small 11 3/4 x 7 1/2 x 1 3/4-inch casserole dish. Serves 15.
Cream together cream cheese and sugar. Add eggs, nutmeg and vanilla. Place vanilla wafer in bottom of paper muffin cup. Fill 2/3 full and bake at 325° for 20 minutes. Top each one with cherry pie filling.
Remove stem of eggplant and cut lengthwise in half, but not all of the way through. Open and soak in salt water. Saute onion. Mix ground meat, onion, bread crumbs, salt and water. Divide into 8 parts. Wipe off moisture from eggplant. Sprinkle cornstarch on cut surface. Place layer of meat mixture between eggplant halves. Sprinkle cornstarch around meat. Heat oil and deep fry over medium heat for 4 to 5 minutes. Cook until meat is well done. Eat with grated ginger and soy sauce.
Combine sugar, flour and cocoa. Set aside. Combine milk, egg yolks, butter and vanilla. Add sugar mixture and stir to mix. Pour into pie shell. Bake at 350° for 30 minutes. Meanwhile, beat egg whites, then add vanilla and slowly add sugar. Beat until stiff peaks form. Remove pie from oven when center is set. Spoon beaten egg whites onto top of pie, smoothing to edge of crust. Return to oven to brown meringue, about 5 minutes.
Mix with pastry blender in large bowl to coarse crumbs. Store in airtight container for 6 weeks. Freeze for 6 months.
Heat oven to 350°. Sift together flour, soda, salt, cinnamon, nutmeg and sugar. Stir thoroughly. Make a well in the center of dry ingredients. Add all at once oil, eggs, water and pumpkin. Mix in pecans. Pour batter in 4 greased 8 x 4-inch pans. Bake 1 hour or until done.
Trim cauliflower; separate into flowerets. Slice carrots into 1-inch pieces. Combine vegetables and water in saucepan. Cook, covered, for 20 to 30 minutes, or until vegetables are crisp-tender. Drain. Place half the vegetables in a greased 4-quart casserole dish. Cover with half the soup, then half the cheese. Repeat layers. Pour butter over cheese. Cover; bake at 200° for 1 hour or until cheese is melted and sauce is hot. Serves 20.
In a medium casserole dish, mix together the beans, onions, soup and salt and pepper to taste. Sprinkle cheese over top and then fried onions. Bake at 350° for 30 minutes. Serves 4.
Boil rice until almost done. Drain. Heat milks on low heat. Add rice, stir and simmer on low heat until rice is tender. Set aside. Beat eggs until very thick. Add sugar and continue to beat, adding cornstarch gradually to mixture. Slowly pour egg mixture into rice mixture. Return to heat for a minute or two until slightly thickened, being careful not to cook too long or it will not set. Pour into serving bowl and sprinkle with cinnamon.
Preheat grill or broiler. In medium bowl, mix orange juice, lemon juice, lime juice, rice vinegar, garlic, jalapeno peppers, chili powder and black pepper. Arrange each fish on a sheet of aluminum foil. Bring edges upward to form a bowl. Spoon 2 tablespoons of sauce over each fish. Pinch top of foil together, leaving small space for steam to escape. Cook fish for 8 to 10 minutes in foil packets or until flakes easily with fork. Heat remaining sauce and serve with fish. Makes 4 servings.
Brown onion in oil. Add beef and brown. Drain off excess fat. Place noodles in layer over meat. Combine juice and seasonings. Pour over noodles. Bring to boil; cover and simmer over low for 20 minutes. Add sour cream and mushrooms. Heat through.
Cook pasta and drain. Cook onion, zucchini and garlic in oil 3 minutes. Add meat and cook until browned. Drain tomatoes, reserving liquid. To meat add liquid; cook on high 5 minutes. Add cream; cook 8 minutes or until thickened, stirring frequently. Stir in tomatoes and pasta; heat through. Serve with grated cheese. Makes 6 servings.
Position knife blade in food processor bowl. Add sour cream, mayonnaise, milk, horseradish, dry mustard, Worcestershire sauce, hot sauce and cream cheese and process until smooth. Spoon mixture into bowl and add Cheddar cheese and crab meat. Cover and chill. Sprinkle with paprika and serve with crackers or breadsticks.
Mix in large bowl margarine, sugar, vanilla, salt and flour. Mix well. Roll dough into little logs, 1/2-inch wide x 2-inches long. Bake in 350° oven for 15 minutes; don't brown.
Beat oleo or butter in mixing bowl. Add sugar, 1/2 cup at a time. Add eggs, one at a time, mixing well after each. Add flour alternately with milk, beginning and ending with flour. Add vanilla. Mix well. Pour evenly into three 9-inch cake pans, greased and lined with wax paper (grease paper). Bake at 350° for about 30 minutes. Be sure they are done but do not overbake.
Brown ground beef. Add Spanish rice and chili beans. Stir and simmer until hot. Add crushed Doritos on top. Layer cheese on top of Doritos. Cover and allow cheese to melt over low heat.
Combine all ingredients together in large casserole dish and bake in 350° oven 1 1/2 hours.
Mix all ingredients together in order, except cheese. Pour half of the batter in a greased baking pan, then layer with half the cheese. Add remaining batter. Cover with remaining cheese. Bake at 350° for 45 minutes or until done. Makes 8 servings.
Heat oven to 350°. Butter baking dish or individual dishes. Combine turkey and next 6 ingredients. Mix together soup and milk. Add 1/2 of it to turkey mixture. Pour in dish or dishes. Spread remaining soup on top. Sprinkle with paprika. Bake 25 to 30 minutes or until hot and bubbly. Serves 4.
Mix together. Pour into uncooked pie shell. Cook at 350°. Check pie at 45 minutes.
Preheat oven to 425°. Pour the chicken broth into a small saucepan; stir in the bay leaf and white pepper. Bring to a boil over medium-high heat. Melt the butter in an ovenproof 2-quart saucepan. Add onion; cook over medium heat until transparent. Add the rice to the onion; stir until rice is very hot and well coated. Carefully pour the boiling broth over the rice mixture, stirring well. Bring to a full boil. Cover and bake for approximately 15 minutes, or until the liquid is absorbed and the rice is tender. Remove the pan from the oven; gently stir in parsley.
Soak bread crumbs in milk for 1/2 hour. Cream the butter and sugar together, add molasses, flour sifted with the spices and soda, then the raisins. Add this to the bread crumbs and milk.
Beat eggs until light. Add sugar, salt and flavoring, then add flour and baking powder. Melt margarine in milk that has been heated to boiling; add to batter. Mix well. Pour mixture into prepared pans soon as mixed. Bake in tube pan for 35 to 40 minutes in a 350° oven or in a 13 x 9-inch oblong pan for 30 to 35 minutes. Test with toothpick. Dust with powdered sugar.
Stir together Prego, ziti, chicken and 1/2 cup Mozzarella cheese. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake at 350° for 30 minutes.
Cut shortening into flour, sugar and salt. Cut in cold water until pastry forms a ball. Yields 1 to 2 pie crusts.
Cook squash in small amount of water until tender. Drain well. Add all other ingredients except meal. Add more bread crumbs, if necessary, to handle easily. Form into oblong croquettes and roll into meal. Fry in deep fat until light brown.
Brown meat, set aside. Saute onion, carrot and celery in 2 tablespoons margarine for about 10 minutes. Add chicken broth, potatoes and sauteed vegetables. Cook about 15 minutes until potatoes are done. Put 2 tablespoons margarine in skillet with 1/4 cup flour. Make a roux. Put in vegetables and meat. Turn on low and stir in cheese and milk until cheese is melted. Serve hot with corn bread.
While cake is warm spread top with mixture made from juice of lemons mixed with sugar. Broil glaze until hot and bubbly.
Cream butter and sugar; add eggs. Mix dry ingredients (flour, baking powder and spices) in a separate bowl; alternate with cup of liquid. Add raisins, currants and cherries; this is a very heavy batter and you might want to literally get your hands into it.
Mix first 5 ingredients. Saute onion and butter. Add to first mixture. Sprinkle in hot water and mix well. Slit pocket in chops. Stuff loosely with apple mixture. Close with skewers.
Brown and drain ground beef and onion; add salt, garlic, catsup and sour cream. Mix well. Press each biscuit into a 4 x 4-inch square. Fill with beef mixture; fold over to form a triangle. Seal edges with a fork. Cut slits in top. Bake at 375° for 15 to 20 minutes. Brush with butter before baking.
Place bread crumbs on bottom of casserole dish. Add crumbled sausage on top of bread. Sprinkle cheese on sausage. Add egg and milk mixture. Cover and let set overnight in refrigerator. Bake at 350° for 30 to 35 minutes.
Mix all ingredients. Drop on cookie sheet. Bake at 350° for 10 minutes.
Slice onions, chop peppers and cook until brown in butter; add meat, salt, pepper and mustard and stir constantly until meat is seared well. Butter baking dish and add alternate layers of meat and rice until all is used. Pour tomatoes over. Bake in moderate oven (375°) for 1 hour. Serve hot.
Mix all vegetables and chicken in a large bowl. Sprinkle with poultry seasonings. Stir in soup and milk until well mixed. Place in an unlined 9 1/2-inch pie plate. Spread mixture evenly. Place pie crust over pie plate. Slit crust (4 lines) for air to escape. Seal edges of pie. Bake in a 375° oven for 30 to 40 minutes or until crust is golden brown. Serves 6 to 8 persons.
In covered blender container, blend at medium speed until smooth and slightly thickened. Stir before serving. Makes one cup. Contains 5 calories per tablespoon.
Dissolve first 3 ingredients and let stand 5 to 10 minutes. To the yeast water, add 2 cups flour and all other ingredients. Mix with mixer 2 minutes. Beat other 2 cups flour by hand. Let stand until doubled in size. Roll out and cut rolls. Put in greased pan. Let rise again and cook 15 minutes at 425°.
Cook until thick. Pour in baked pie shell. Put meringue made from egg whites on top.
Mix the first 6 ingredients together. Put into a 10 x 15-inch greased pan and bake 15 minutes at 400°. Remove and lower temperature to 350°. Spread the spaghetti sauce over the noodles. Add the browned hamburger. Add the pepperoni slices and top with the cheese. Bake 30 minutes. Let stand 5 minutes.
In a 3-quart casserole, combine sugar, syrup, water and salt. Microwave on High 5 minutes. Stir well. Microwave 8 to 12 minutes or until mixture reaches hard-ball stage (260°).
Prepare cornbread as usual; let cool and crumble up. Add cooked squash, oleo, onions, cream of chicken soup, salt and pepper. Cook at 350° for about 30 minutes.
Into a large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups). Reserve a few strips of meat and cheese. Toss remaining meat and cheese strips, the onion and celery with salad greens. Blend mayonnaise and French dressing; pour over salad and toss. Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges. Makes 4 generous servings.
Beat cake mix with the pie filling, eggs and sour cream using a fork. Beat 1 minute. Pour into an ungreased jelly roll pan. Bake at 350° for 25 to 35 minutes and cool.
In large bowl, combine oats, flours, brown sugar, oat bran, baking powder, cinnamon, baking soda and salt; mix well. Add fruit and Grape-Nuts. Stir to coat with flour mixture. In a 2 cup measure, combine milk, oil and egg whites. Add milk mixture to flour mixture. Stir just until moistened (batter should be lumpy). Lightly grease 12 muffin cups or line with paper baking cups. Spoon batter into cups, filling cups full. Bake in 400° oven for 18 to 20 minutes or until done. Cool slightly on wire rack.
Cut cucumbers in paper-thin slices. Let onion, peppers, cucumber and salt stand covered with ice water for 3 hours in large container; drain. Make a syrup from sweetener, vinegar and spices. When sweetener is dissolved, add drained pickles. Bring to a boil, but do not boil. Pack in sterilized jars and process in boiling water for 5 minutes. Pickles taste best when chilled completely before serving.
Mix flour and salt together in a bowl. Make a well in the center and pour in oil and water. Stir with a fork until the dough clumps together in a ball. Scatter flour on wax paper. Break off balls of dough (the size of a golf ball). Roll them in flour. Flatten with hand, turning often. Roll each tortilla out thin and cook quickly on preheated hot griddle (using no oil) until brown spots appear on tortillas.
Mix all ingredients together thoroughly, then add 2 cups cold water. Stir and pour into ice cube trays. Freeze. Makes 19 cubes.
Combine sugar, oil and eggs; add zucchini. Sift flour, baking soda, baking powder and salt. Add to zucchini mixture. Mix well. Add nuts. Pour into well-greased and floured tube pan and bake at 325° for 1 to 1 1/4 hours.
Bring sugar and Karo to full boil; turn off. Mix in peanut butter until melted. Add corn flakes. Mix until well coated. Drop by spoonfuls onto buttered foil.
Heat oil in large skillet (electric works best). Mix beaten eggs with in shallow bowl. Put flour on flat plate. Salt and pepper steaks. Dip each steak in flour, then egg mixture, then back into flour to coat. Place in skillet and cook for approximately 8 - 10 minutes. Turn when browned on each side, cook to golden brown. Remove steaks from skillet to plate covered with paper towel to drain.
Boil chicken until tender and pull apart or cut in pieces. Put chicken in bottom of dish. Mix sour cream and soup together and spread on top of chicken. Sprinkle Ritz crackers on top and press into mixture. Cut up margarine and put on top. Sprinkle with black pepper. Bake at 350° about 30 minutes. Light and dark meat may be used, if desired.
Melt butter and 1 cup sugar; keep hot, not boiling. Cut biscuits into fourths. Mix cinnamon and 1 cup sugar. Add biscuits, shake and coat 2 packages at a time. (Use a bowl with a lid.) Place the 2 packages in layers in Bundt pan and pour 1/2 of butter and sugar mixture over it. Repeat with other packages. Bake at 350° for 45 to 50 minutes.
Cook a hen in	a pot of water (6 to 7 cups) until meat falls off the bone. Add salt	and pepper to taste. Remove chicken. Skin, bone and chop meat into bite size pieces. Strain broth and remove some chicken fat. To 2 cups of flour add shortening and enough water	to make a dough resembling pie crust. Knead on	floured countertop and roll out thin. Cut into 3 x 3-inch squares and let stand for an hour. Mama always said to let the dough get	tough.	Boil stock. Peel dumplings off counter and drop in the rapidly boiling stock, working quickly. After	all squares are in pot, add chicken. Stir gently and let boil for 5 minutes. Take pot off heat and let sit. Should be consistency of stew, not clumped together or balled up.
Heat oven to 350°. Mix all ingredients. Spoon into a small low casserole dish. Bake for 20 to 25 minutes, or until lightly browned. Sprinkle with sliced green onions and/or chopped tomato, if desired. Serve with tortilla chips or Fritos. Makes 2 cups.
Cream the first three ingredients. Add tuna fish, stirring well. Add garlic powder to taste. Serve with dipping chips.
Put cake mix, jello, oil and flour in bowl and beat 2 minutes. While beating, add 1/2 cup cold water and eggs. Fold in strawberries. Bake as per instructions on cake mix. Makes 3 (9-inch) layers.
Dissolve teaspoon soda in molasses. Mix flour, raisins and pecans. Beat eggs, butter and sugar. Add wine and spices and add to flour mixture and molasses mixture. Bake 4 hours at 250°.
Cream together butter, sugar, brown sugar and eggs. Add in vanilla. In a separate bowl, mix flour and oatmeal. (Put oatmeal in blender in small amounts. Blend until powdered.) Add salt, baking powder and baking soda.
Boil one hour tomatoes, green peppers, onions and vinegar. Add sugar and salt. Cook slowly another hour. Add spices. Stir. Put sauce in canning jars, process in hot water bath for 15 minutes.
Mix all together. Put into a well buttered 9-inch pie pan. Bake 45 minutes to 1 hour or until done at 350°. (Makes its own crust.)
Peel and boil potato. Mix thoroughly with sugar until you have a ball like pie crust. With rolling pin, roll out to look like pie crust. Spread on top with peanut butter. Roll up like a jelly roll and slice.
Mix all together and refrigerate 1 hour. Roll out 1/4-inch to 1/3-inch thick. Sprinkle with sugars. Bake in a 375° oven for 12 to 15 minutes on greased cookie sheet. After baking, store sealed to keep soft. (I roll them in balls, and flatten them.)
Put milk and sorghum in double boiler and let thicken. Add remaining ingredients. Drop on greased cookie sheet and bake at 325° for 15 minutes.
Melt margarine in a 1 1/2-quart pot. Add onion and green pepper; stir over medium heat for 5 minutes. Add remaining ingredients; mix and stir over medium heat for 5 minutes.
Combine soup, mayonnaise, cheese, milk, curry powder and lemon juice. Grease 2-quart casserole dish. Place chicken pieces on bottom; top with cooked broccoli. Pour sauce over and sprinkle with bread crumbs. Top with toasted almonds. Bake at 350° for 30 minutes. Serve over rice.
Cream margarine, sugar, egg, and vanilla. Combine dry ingredients of flour, baking powder, soda and salt. Add alternately with milk to creamed mixture. Fold in apples and pour into a 9 X 13 pan. Mix brown sugar, margarine, cinnamon and nuts. Sprinkle on top of batter. Bake at 350 degrees for 40 minutes.
Cook spaghetti. Stir in butter while still hot. Put in a buttered 10-inch baking pan. Spread cottage cheese over the spaghetti. Cook meat, onion and peppers. Drain fat. Stir in tomato paste and rest of ingredients. Bake 20 minutes. Top with Mozzarella cheese. Bake 5 minutes in 350° oven.
Place pineapple slices on ham and pour Coke over entire ham. Cover in foil and bake until heated thoroughly at 350°, for 2 to 3 hours.
Mix cake according to directions; put in greased and floured 13 x 9-inch pan. Mix cheese, sugar, eggs and vanilla. Spread evenly over cake mix. Bake at 350° for 1 hour and 10 minutes.
Warm milk to about 120°. Pour it over the crumbs and soak. Have the corn ground through food mill. Mix all ingredients and pour into a greased baking pan. Put small bits of butter or cream over top and bake to a light brown.
Lightly grease pan. Place chicken in bottom. Mix soup and wine. Pour over chicken. Layer cheese, then dry herb stuffing on top. Drizzle melted margarine over stuffing. Bake at 350° for 1 hour.
Cook spaghetti according to package directions. Wash and dry the scallops. Dredge the scallops in the flour. In a large frying pan, heat the olive oil over high heat until very hot. Add the floured scallops and fry quickly while turning them until lightly golden. Remove scallops and add the garlic, parsley, wine, basil, salt and pepper. Cook until mixture is bubbly. Add scallops and toss. Remove from heat and spoon over cooked spaghetti. Makes 4 to 6 servings.
Brown meat, onions, green pepper and garlic. Add tomatoes and sauce. Add salt, pepper, vinegar and capers and cook over medium heat 20 minutes. Add spices, raisins, almonds and olives. Heat 5 minutes more. Serve over yellow rice.
Melt butter. Stir in flour. Cook 1 minute. Add spices, milk and cheese. Cook until cheese melts and gets thick.