HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together all dry ingredients. Make 3 wells and add vanilla, vinegar and oil. Pour cold water over all and mix well. This may be mixed and baked in same pan or grease and flour 2 (9-inch) layer pans or 9 x 13-inch pan. Bake at 350° about 35 minutes.
Melt butter to generously cover skillet. Place potatoes in skillet over medium heat. Put sugar and cinnamon on potatoes. Fry like slow fried potatoes. Cook until tender. Serve hot.
Combine cheeses, lemon juice, crab meat and salt; mix well. Spread each toast round with mixture. Sprinkle lightly with paprika. Place on baking sheet. Broil until bubbly, about 3 minutes. Makes 2 dozen canapes.
In large saucepan, bring stock to a boil. Add the garlic, savory, basil, celery seed, pepper and ginger. Reduce heat; simmer for 20 minutes. Add carrots and potatoes; cook for 10 minutes. Add onion; cook for 5 minutes or until tender. Add chicken, tomato, corn, peas and beans. Cover and cook 15 minutes or until vegetables are all tender.
Brown ground chuck. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles. Beat eggs and remaining ingredients, except Mozzarella. Layer half the noodles in a 13 x 9 x 2-inch baking dish. Spread with half the Ricotta filling and half the Mozzarella cheese and half the meat sauce. Repeat steps. Bake at 375° for 30 minutes. Let stand for 10 minutes before serving.
In a 2-quart saucepan, stir together flour, mayonnaise, onion and mustard. Gradually stir in milk. Stirring constantly, cook over medium heat for 3 minutes, or until mixture thickens. Gradually stir in cheese. In greased 2-quart casserole, stir together cheese mixture, cooked macaroni and tuna. In pan, melt margarine and stir in bread crumbs; sprinkle over casserole. Bake for 30 minutes at 350°. Makes 6 servings.
Mix together all ingredients except cheese. Grate cheese and put 3/4 of it on top of first mixture in baking dish. Bake for 30 minutes at 350°. Remove from oven and place remaining cheese on top.
Mix together and roll in cabbage leaves. Add 1 can tomatoes over top. Bake at 350° for 2 hours.
Preheat oven to 350°. Mix margarine, Tabasco and vinegar; dip in wings and put on greased pan. Sprinkle with Ranch mix. Bake 25 to 30 minutes. May serve with Ranch dressing to dip chicken wings in, but I prefer without.
Dissolve gelatin in boiling water in a large bowl. Gently stir in sherbet, pineapple and oranges. Pour into a 12 x 8 x 2-inch pan. Set aside. Combine orange juice, egg, sugar and flour in a small saucepan; cook over medium heat until thickened, stirring constantly. Allow to cool. Prepare topping mix according to package directions. Fold into cooked orange mixture; spread evenly over salad. Cover and chill overnight. Yields 12 servings.
Saute celery in butter for 5 minutes. Add corn, pimento and salt. Cook 10 minutes, stirring frequently. Serve.
Mix flour and sugar, then add eggs and mix well. Next add vanilla and stir in milk, being sure to mix well. Cook over double boiler, stirring constantly until thick. Layer bowl with vanilla wafers and sliced bananas. Pour hot pudding over bananas and cookies.
Mix in a large bowl. Melt chocolate in microwave. Pour over mixture. Coat well. Pour on waxed paper. Let cool. Break in pieces.
Rinse and pat chicken dry. Place in pie pan large enough for all pieces. Pour taco sauce over chicken, turning pieces to coat well. Cover with foil loosely. Refrigerate for 1 hour. Preheat oven to 350°. Remove chicken pieces and roll in crushed corn chips, coating well. Place in lightly greased baking dish and bake for 40 to 45 minutes, turning chicken often for the first 20 minutes.
Drain all canned fruit and maraschino cherries. Mix fruit, sour cream, coconut and marshmallows together. Refrigerate for at least 2 hours before serving.
Cook pasta according to directions; drain and allow to cool. In large bowl mix together remaining ingredients; toss in pasta. Serve immediately or refrigerate until ready to serve.
Cook squash and onion together. Drain. Brown sausage. Mix together squash and onion mixture, cheese, eggs and crackers. Place in greased casserole dish. Bake at 350° for 30 to 35 minutes.
Brown sausage in skillet; crumble as it fries. Drain and rinse sausage. In a saucepan combine soups, tomatoes and sausage; heat thoroughly. Serve warm with nacho or tortilla chips.
Scald milk; carefully stir 1/2 cup flour into hot milk. When smooth and cool, add yeast softened in warm water with 1 teaspoon sugar. Set aside to rise. Add salt to egg yolks and beat until thick. Add to yeast mixture the butter, sugar, beaten egg yolks and cardamon. Beat with spoon thoroughly. Slowly add the remaining 1 1/2 cups flour and the raisins, nuts and cherries. Knead with hand until dough no longer sticks to fingers. Let rise until double in bulk. Punch down and let rise again about 1 hour. Bake in loaf, tube or round pan for 30 minutes in 350° oven.
Make a roux, which will be the shortening and flour (it will make a paste). Add garlic; brown, stirring constantly. Add the bell pepper, onions and celery, stir thoroughly to coat. Add the tomatoes and okra, then slowly add water. Season with seasonings to your taste and add the seafood of your choice. Simmer for 30 minutes, serve over rice.
Sift cake flour into small bowl and set aside. With mixer on medium-high speed, cream butter, cream cheese, sugar and vanilla in medium mixing bowl until light and fluffy, about 2 minutes. Stop mixer once or twice to scrape bowl with a rubber spatula. Add eggs, one at a time, and beat on medium after each addition, about 10 seconds, scraping bowl each time. Mix 30 seconds longer.
Cream butter and sugar. Sift flour, baking powder, cinnamon and allspice. Add 3 eggs to the butter and sugar mixture. Add all other ingredients. Use a teaspoon to drop the cookies onto a greased cookie sheet. Keep the spoon moist so the batter will not stick. Bake in 350° oven for 15 to 18 minutes or until the cookies are brown.
Cream together cream cheese, sugar and mayonnaise. Fold in can of cranberries and crushed, drained pineapple. Mix in Cool Whip and walnuts until thoroughly mixed. Either spread ingredients in a flat cake sheet or put two teaspoons each in cupcake papers. Keep frozen until you are ready to eat. Goes great with turkey.
Blend cake mix, pudding, eggs, oil and water; beat 2 minutes at medium speed. Add 1/2 cup marshmallows, 1/4 cup chocolate chips and 1/4 cup nuts and fold in. Pour into prepared 13 x 9-inch pan. Top with remaining nuts, chips and marshmallows. Bake at 350° for 30 to 40 minutes. Drizzle a chocolate glaze over cake while warm.
Mix rice with oleo in crock-pot. Stir to coat rice thoroughly. Add all remaining ingredients, except some almonds and onions to sprinkle on top. Cover and cook on low for 6 to 8 hours, on high for 2 to 3 hours.
Use juice from peaches and cherries. Add water or orange juice to make 4 cups liquid. Heat 2 cups liquid and dissolve the gelatin. Add the other 2 cups liquid. Chill until it begins to jell. Cut up fruit and add marmalade and nuts to gelatin mixture. Pour into a large ring and allow to set. Serves 12 to 16.
Wash chicken pieces; remove skin. Mix all of the ingredients in a large skillet. Cook on high-medium until boiling. Remove froth when boiling. Reduce heat to medium-low. Continue to cook until meat is tender (approximately 45 minutes). Do not let skillet dry out. Serve with rice. Serves 6.
Soak cukes in salt water strong enough to float an egg for 3 days, then drain and soak in clear water for another 3 days, changing water each day. On 7th day, slice thick and simmer for 3 hours in solution made of equal parts vinegar and water and 2 tablespoons powdered alum. Drain and pour over cukes the following solution for the next 3 days, heating the solution each day: 7 pounds sugar, 2 pints white vinegar, 1 pint water, 1 ounce cassia bud, 1 ounce whole allspice or stick cinnamon. After 9th day, seal in jars. Use small cukes, not tiny and don't let them stand before soaking. Apple vinegar may be used.
Separate biscuits; cut with donut cutter. Deep fry until golden brown. Take out and cool slightly. Roll in sugar.
Put butter on bread, then honey and then peanut butter. Put toast in the oven and brown or toast.
Beat eggs well. Add sugar, salt and vanilla. Beat thoroughly. Add milks. Freeze according to freezer directions. Add crushed pineapple or other fruits for variety.
Melt chocolate over hot water and stir until smooth. Add marshmallows and nuts. Spread in an 8-inch square pan lined with foil. Let stand until firm and cut into squares. Makes 1 2/3 pounds.
Bring 6 cups water to a boil with salt. Add macaroni slowly and stir frequently. Cook about 10 to 12 minutes. Drain thoroughly and rinse with hot water. Cool. Mash 2 eggs and add remaining ingredients. Combine with cooled macaroni and chill. Garnish with remaining egg, sliced. Makes 8 generous servings.
In a heavy bottom saucepan or cast-iron skillet, cook brown sugar and butter over low heat until melted and bubbly; stir until blended. In blender, combine milk, cornstarch and egg yolks. Blend. Stir into butter-sugar mixture and cook on medium heat until at a rolling boil. Pour into 9-inch baked pie shell. Use the egg whites to make meringue.
Beat egg yolks until light. Mix in corn, salt, pepper and flour. Beat egg whites until stiff and fold into corn mixture. Fry in bacon fat (or butter/oil) until golden. Turn and do other side. Serves 4 to 5 people. They puff up nicely.
Preheat oven to 350°. Grease cookie sheet. Unroll pizza crust and gently stretch in 2 x 10-inch rectangle. Arrange meat over dough, leaving 2-inches clear around edges. Top cheese over meat, also leaving edges clear. Starting at long edge, roll up loosely. Pinch to seal seam. Press ends with fork and turn under. Place seam-side down on cooke sheet. With a sharp knife, cut 3 diagonal slits on top for steam to escape. Brush lightly with water. Bake 25 minutes or until lightly browned.
Preheat oven to 375°. Grease and flour pan. Mix everything together; blend well. Pour into 10-inch tube pan. Bake 40 to 45 minutes.
Boil chicken until done. Cook rice as directed. Cook broccoli until done. Mix together cream of mushroom soup, cream of celery soup, rice, broccoli, 1 cup of broth and add deboned chicken. Pour into a casserole dish. In a separate bowl melt 1 stick of butter and add stuffing to it. Sprinkle over top of mixture and bake until hot and brown on top at 375°.
Mix all ingredients. Pour in 2-quart casserole dish. Top with grated cheese. Bake at 400° for 35 minutes.
Mix green beans, soup and cheese in casserole dish. Top with French fried onions. Bake at 375° until onions are slightly browned.
Grease casserole. Arrange alternate layers of potatoes and chicken. Add salt, pepper and flour. Melt butter and add soup and milk. Pour over the other ingredients. Top with crumbled potato chips or buttered bread crumbs. Bake 45 minutes at 350° with cover on. Remove cover and bake 30 minutes longer. Serves 4 to 6.
Wash meat and wipe dry. Fix stuffing mix as directed. Fill pocket with stuffing and fasten with skewer. Brush meat with melted butter and salt and sprinkle with marjoram. Roast, uncovered, for 3 hours at 325°. Cover during last half hour.
Mix corn syrup and sugar in a saucepan. Bring to a boil until sugar is dissolved. Stir in peanut butter. Pour over corn flakes and mix. Drop onto wax paper by teaspoons.
Line a 9 x 13-inch pan with graham cracker crumbs. Beat egg whites, sugar, lemon juice and strawberries. Beat this for 10 minutes. Add Cool Whip and fold into mixture. Freeze. Serve slightly frozen.
Remove the grape leaves from the jar (don't tear them) and set them in some cool water to soak away some of the saltiness. Save the brine for later!
Brown roast in shortening in Dutch oven over medium heat. Arrange vegetables, except mushrooms, around roast. Add seasonings. Arrange apricots and mushrooms over roast. Top with catsup; cover. Bake in 325° oven for 2 hours or until tender, basting occasionally. Yields 8 servings.
Spread bread with butter and garlic. Toast in oven. Top with pesto. Add half the cheese, spinach and then the remaining cheese. Scatter chopped tomatoes across the top and sprinkle with basil and oregano. Bake in oven 5 minutes at 375 degrees. Cut slices in half and garnish plate with lemon wedges.
Blend all ingredients in a large mixer bowl. Then beat 2 minutes at medium speed. Bake in greased and floured layer pans, sheet cake pan or Bundt pan until done. Cool 15 minutes on rack. Turn out and cool thoroughly. Frost.
Cook onion and carrots in oil until done. Add ham; mix together. Heat thoroughly. Add cooked rice and mix together. Season with salt and pepper to taste.
Bake Jiffy cake as directed in 9 x 13-inch baking dish and cool. Drain pineapple well and spread over cooled cake. Prepare vanilla pudding as directed. Add 4 ounces cream cheese (use mixer). Add nuts, saving enough to use on top of Cool Whip. Pour over pineapple. Cover with Cool Whip. Sprinkle remaining nuts. Refrigerate.
Drain pineapple and cherries. Make pudding. Pour over fruit and leave overnight in refrigerator. Drain and serve. (If doubling recipe, 1 package of pudding mix will be enough.)
Remove skin from chicken breast and cut each in halves. Place half between wax paper, pound until 1/4 inches. Coat with flour. Heat 2 tbsp. oil in a 12 inch skillet over medium heat until hot. Cook chicken until done and light brown. About 4 minutes on each side. Remove chicken to warm plates. Heat remaining margarine in same skillet until melted. Stir in lemon juice. Pour over chicken and garnish with parsley and lemon slices. Serve with hot cooked spaghetti.
Place 10-inch nonstick skillet over medium-high heat for 2 minutes or until a drop of water sizzles on surface. Reduce heat to medium; put in chicken breasts. Brown on both sides. Sprinkle with salt and pepper. Add cider and orange juice concentrate. Cover pan and reduce heat to low. Simmer for 30 minutes, boiling occasionally. Remove chicken breasts to serving dish. Add raisins to skillet; bring liquid to a boil. Boil until slightly reduced. Pour over chicken. Sprinkle with orange rinds and almonds. Serve with rice pilaf. Serves 4.
Skin chicken breasts. Place in large casserole or roaster, bone side down. Do not stack. Sprinkle chicken with salt, pepper and paprika. Slice green onions over chicken. Sprinkle cheese over chicken. Mix soups together. Spoon over chicken covering completely. Cover with foil. Bake at 325° for 3 hours.
Mix jello, hot water, sugar, lemon juice and rind; simmer 10 minutes, then cool. Allow to set, but not solid. Whip condensed milk that has been chilled for 24 hours. Mix together and put in buttered dish (9 x 13-inch) with layers of graham crackers or vanilla wafers.
First drain all the vegetables. Mix all of the rest of ingredients, pour over vegetables mix and marinate overnight. Stir occasionally. Serve cold.
Grease an 8 inch square pan. or a 12 cup muffin tin, or 14 stick pan. Combine all ingredients. Pour into prepared pan. Bake at 350 degrees for 40-45 minutes.
Mix softened butter and onion soup. Spread slices of bread with mixture. Cut each slice into 5 strips. Bake on ungreased baking sheet for 10 minutes until golden at 375°.
Cut meat and vegetables into large pieces. Combine all ingredients (except peas) in crock-pot. Stir well. Cook on low for 8 to 10 hours or high for 3 to 4 hours. Add peas 1/2 hour before serving. Serves 6 (1/2 cup).
Pull off and	discard stems	and seeds from chilies. Break up pods and grind finely to make 1/3 cup (avoid breathing powder). Mix chilies with remaining ingredients.	Store airtight. Use in chili recipes.
In blender, blend eggs, then buttermilk and then remaining ingredients for approximately 1 minute. Pour into pie shell. Bake on middle rack for approximately 55 minutes at 375°, or until brown on top.
Brown hamburger; drain grease. Put half of the Tater Tots in a 9 x 13-inch pan; put half of the hamburger in. Use rest of the Tater Tots and hamburger. Mix soup, milk and cheese in a pan until cheese starts to melt. Pour over Tater Tots and hamburger. Bake at 350° for 30 minutes.
Boil chicken, cube and save broth. Saute onions and celery in a small amount of oil or butter. Add chili powder, pimentos and soups; simmer. Add salt and pepper to taste and simmer 30 minutes.
Mix all ingredients together. Spoon 1 teaspoon of batter into hot oil. Fry until golden brown. Drain on paper towel. If you like, sprinkle with powdered sugar.
Mix cream cheese and herbs (such as lemon thyme, Italian parsley and chives), and spread in a pie plate. Top with the crab meat, then the sauce. Refrigerate. Garnish with fresh herbs. Serve with crackers.
In blender place oranges and pineapples; blend for a few seconds. Empty into bowl and add milk and lemon juice. Mix well; fold in Cool Whip. Pour into crusts. Garnish with pecans. Chill 2 hours.
Cook chicken, debone and cut into small pieces. Cook spaghetti and drain. Combine all ingredients in a large casserole dish and bake at 350° for 20 to 30 minutes or microwave for 5 to 10 minutes, until cheese melts.
In first bowl, put sugar, salt, and cinnamon. In second bowl, beat egg white and cold water until frothy. Toss pecans in egg white mixture and coat pecans. Top with dry mixture. Coat and mix well. Spread on a non-stick cookie sheet. Bake at 225 degrees for 1 hour. Turn frequently. Cool. Store in air tight container.
Combine all ingredients in medium bowl; mix well. Shape dough in 1-inch balls. Place on ungreased baking pan. Press each ball with fork in crisscross design. Put in preheated 325° oven and bake 12 minutes. Makes 4 dozen cookies.
Melt 1 stick margarine in a 9 x 9-inch dish, allowing it to cover bottom and grease sides of dish. Prepare batter of sugar, flour, milk, powder and vanilla. Sprinkle salt. Pour batter into buttered dish. Over the batter, spread 1 can of fruit. While preparing, bring to a boil: 1 cup fruit liquid, 1/4 to 1 cup sugar (according to how tart fruit is), 2 tablespoons of butter. Pour this over top of fruit in dish. Bake at 375° for 45 minutes.
Preheat oven to 350°. Mix Bisquick, brown sugar and margarine until crumbly. Stir in chocolate chips. Press into a 9 x 13 x 2-inch ungreased baking pan. Bake for 10 minutes. Cool. Beat 1 cup powdered sugar and cream cheese until smooth. Fold 1 cup Cool Whip into cream cheese mixture. Spread over baked layer. Mix chocolate pudding mix with 1 1/2 cups milk until it is thick. Pour over cream cheese layer. Mix vanilla pudding mix with remaining 1 1/2 cups milk until thick. Pour over chocolate pudding layer. Fold 1 tablespoon powdered sugar into the remaining Cool Whip and spread over top of all layers. Sprinkle with almonds. Cover and refrigerate until firm. Cut and serve.
Brown ground beef, onion and diced bacon. Drain. In a large pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 40 minutes or bake in oven for 1 hour at 350°. Serves 8 to 10. Recipe can be doubled.
In large bowl, beat peanut butter and butter until creamy. Beat in sugars, egg, baking soda, baking powder and vanilla until well blended. Mix in flour until thoroughly combined. Form mixture into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Dip tines of fork into flour and flatten dough in a criss-cross pattern. Bake at 375° 7-9 minutes or until lightly browned.
Cook and drain broccoli. Combine soup, mayo, cheese, and eggs. Fold in broccoli. Cover with cracker crumbs and dot with butter. Bake at 350 degrees for 20 minutes.
Finely crush crackers. Add finely chopped pecans. Mix together in a small bowl the sugar, salt and baking powder. Beat egg whites until stiff. Add sugar mixture and beat until eggs are glass white. Fold in pecans and cracker mix. Put in greased 9-inch pie pan. Bake at 350° for 30 minutes. Let cool completely and top with whipped cream. Keep in icebox.
Grease an 8-inch square cake pan and set aside. Combine first 5 ingredients in medium heavy saucepan. Bring slowly to a boil, stirring, until sugar dissolves. Boil, without stirring, covered closely for about 3 minutes so steam can dissolve sugar crystals on pan sides. Uncover and boil on medium heat to 236° on candy thermometer or until a little of the mixture dropped into cold water forms a soft ball. Remove from heat and let stand for 15 minutes. Do not stir. Add flavoring; beat until mixture starts to lose its gloss (about 8 minutes). Stir in the candied cherries and walnuts and quickly pour into a greased shallow pan. Cool and cut into squares. Yields about 1 1/2 pounds of fudge.
Combine the preceding ingredients together in mixing bowl; beat until creamy. Add sour cream-baking soda mixture at last, just combining. Pour into greased and floured oblong pan, 9 x 13-inch or 2 (8 or 9-inch) round pans. Bake at 375° for 40 to 50 minutes until light brown and springy to touch. Cool. Sprinkle powdered sugar over top or spread buttercream icing on it. It is very good with a bit of allspice and cinnamon blended in with the buttercream icing.
Place chicken breasts in large saucepan. Add water, carrot, celery tops, salt, peppercorns and bay leaf. Cover saucepan. Heat to boiling, then simmer 20 minutes or until tender. Remove saucepan from heat. Cool chicken in broth. Remove skin from chicken and cut into thin slices. Strain broth into measuring cup. Add water if necessary to make 1 cup. Melt butter in saucepan. Stir in flour until bubbly. Stir in chicken broth, milk and 1 teaspoon salt. Cook, stirring constantly until mixture thickens and boils 1 minute. To half the sauce mixture, add grated cheese. Lay broccoli spears in shallow broiler-proof dish. Top with chicken slices. Spoon plain sauce over chicken. Top with cheese sauce. Broil about 6 inches from the source of heat for 5 minutes or until top is golden.
Put sugar, butter, milk and cocoa in kettle. Bring to a boil and boil for 1 1/2 minutes. Remove from heat and add peanut butter, oatmeal and vanilla. Mix well and pour into buttered sheet pan. (Cool and cut.)
Heat oven to 350°. Cook broccoli and noodles according to package directions; drain. In greased 1 1/2-quart casserole, blend soup and milk together until smooth. Stir in broccoli, noodles, cheese, pepper and mushrooms. Combine crumbs with melted butter. Sprinkle over mixture. Bake at 350° for 30 minutes. Serves 10.
In bottom of a loaf pan, put the raisins. Cream together sugar and oleo. Mix remaining ingredients. Scrape out of bowl and add to raisins. Add sauce.
Drain carrots and set aside. Chop green pepper and onion. Add all ingredients except carrots and mix well. Add carrots and marinate for several hours or overnight. Drain and serve.
Boil gizzards until tender and chop. Reserve water they were boiled in. Add to broth onion, celery and chicken bouillon cubes. Cook until vegetables are tender. Mix all together and add cornbread cake and toast. Add enough liquid to be moist, but not too moist. Cook in sprayed pan in 350° F. oven about 35 minutes or until done.
Saute onions and garlic in oil. Add meat and cook until crumbly. Add tomato paste, water and seasonings. Simmer 5 minutes, remove from heat and let stand. Skim off fat. Beat eggs. Add cottage cheese, set aside. Using a 9 x 13 inch pan, place thin layer of meat sauce, layer of noodles (4 or 5 strips); then layer of cottage cheese egg mixture. Cover with half of mozzarella cheese, then 1/2 meat sauce, remaining noodles, rest of mozzarella cheese, rest of meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Combine all ingredients in a mixing bowl and mix well. Pour into a buttered 9 x 13-inch dish.
Mix ingredients. Pour into a greased 13 x 9-inch pan. Sprinkle with chopped nuts. Bake at 350° for 35 minutes more. Pierce top of cake with fork; pour topping onto cake. Bake 5 minutes more.
Boil potatoes in jackets; peel and cut into cubes while still warm. Add seasonings, Russian dressing and mayonnaise mixed with vinegar. Chill. Shortly before serving, add radishes and celery, adding more dressing if necessary.
Mix all ingredients. Roll into 12 biscuits. Place on pan sprayed with Pam. Bake at about 400° until brown.
Mix all ingredients in large bowl. Pour in 9 x 13-inch greased and floured pan. Bake 35 to 40 minutes at 300°. While cake is warm, add frosting.