HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together dry ingredients. Gradually add milk and stir until mixed well. Add vanilla and margarine. Add some of mixture to egg yolks, mixing well, then add egg yolks to other mixture. Cook and stir over medium heat until thick. Pour into baked pie shell. Whip egg whites, adding 1/4 cup sugar. Spread on pie and brown.
Cream margarine and sugar until light and fluffy. Add eggs and beat a little longer with mixer. On low speed add cinnamon, flour and baking soda. Add vanilla. Stir in oatmeal and chocolate chips with wooden spoon. Put individual pieces of dough on ungreased cookie sheet. Bake 375° for 7 to 9 minutes.
Boil beef until tender; drain and grind. When cool, use broth to cook ingredients. Mix and add salt, sugar, cinnamon, nutmeg, vinegar and pepper. Mix and cook 1 hour. Peel apples and dice while beef is cooking and put the sugar on it and keep stirred. It makes more natural juice. Makes 16 pints. Seal and can.
Preheat oven to 350°. Saute onions, mushrooms and barley in oil. Stir frequently until barley is lightly browned. Place in casserole and stir in broth. Cover and bake for 1 hour. Serves 4 to 6.
Cream together the margarine and sugar. Add the beaten eggs, salt, flour and vanilla. Dissolve the baking powder in the sour milk. Add to other mixture and mix. Add the apples and chopped nuts. Place in 2 floured and greased loaf pans.
Beat and pour over the rhubarb mixture. Bake and cut dough into rhubarb as it bakes. Bake at 325° for about 40 minutes.
Spread butter over bottom of 1 pie shell. Sprinkle with sugar and cinnamon mixture. Bake until golden brown at 350°.
Wash the potatoes and then, without peeling, immerse them in a pan of cold water. Bring to a boil and cook until tender, 20 to 25 minutes, depending on their size. Drain, then run cold water over them until they are cool enough to handle. Slice them into a salad bowl. Add the radishes. Sprinkle lightly with salt. Combine 2 tablespoons chives with the petals of one of the flowers and the oil and vinegar. Shake well, then pour over the potatoes and radishes and toss. Add more salt if liked, then scatter on the remaining chives and the petals from a couple of more flowers. Use the rest of the flowers as a garnish. (The blossoms, which are edible and flavorful, can be omitted, but they look pretty and festive.) Serves 4.
Cook spaghetti and drain. Add onions and peppers. Add Salad Delight and dressing. Mix and let chill for 1 hour and serve.
Combine all ingredients in a 2 quart saucepan. Bring to a boil; simmer until tender.
Fry until crisp, bacon. Crumble and set aside. Saute in bacon drippings, celery, carrots and onions. When done, stir in flour. Add water, potatoes and bay leaf. Salt and pepper to taste. Simmer 20 minutes. To this, add shrimp and both corns. Simmer until smooth and add milk. Serve bacon atop each serving. Can be served from a crock-pot. Can also be made leaving out shrimp.
In a 2-quart glass casserole, microwave beef, garlic and onion on Medium-high for 6 to 8 minutes. Stir once during cooking and drain. Stir in spaghetti sauce and water.
Layer double graham crackers in casserole dish, small can crushed pineapple (with juice), 1 cup fresh sliced strawberries, 2 sliced bananas, 1 box pudding mix and small Cool Whip. Refrigerate.
Grease pie pan. Beat egg whites until stiff. Mix sugar, salt and baking powder together. Add mixture to egg whites a little at a time, then fold in cracker crumbs and pecans. Pour into pie pan and bake at 350° for 30 to 35 minutes. Cool thoroughly for several hours. Serve with whipping cream or topping.
Cook chicken, boil and cool. Cut up in chunks. Boil eggs, cool and shell. Place 1 All-Ready crust in bottom of casserole dish. Put chicken and cut up eggs in casserole. In pan, heat butter, chicken broth and soup until blended. Pour over chicken and eggs. Put pie crust on top. Cut slits and cook at 375° for 20 to 30 minutes until browned.
Cream shortening. Gradually add sugar, beating well at medium speed. Add egg, beating just until blended. Combine dry ingredients; gradually add to creamed mixture, beating until blended. Press half of crumb mixture into a lightly greased 11 x 7 x 2-inch pan. Spread preserves on crust to within 1/4 inch from edge of pan. Sprinkle with nuts. Sprinkle with remaining crumb mixture. Bake at 375° for 25 to 30 minutes, or until lightly browned. Cool; cut into bars. Yields 2 dozen.
Line an 8-inch square pan with foil. In small microwave bowl place butterscotch chips and 1/3 cup Eagle Brand and set aside. Put chocolate chips, remaining Eagle Brand and vanilla in microwave bowl. Microwave at High 1 minute and stir until chips are melted. Do same for butterscotch chips and fold in walnuts. Start with chocolate layer. Spread evenly the butterscotch over chocolate layer. Refrigerate until firm. Remove from pan and cut into squares.
Cook meat and combine with the rest of the ingredients. Simmer. Slice bread in half, lengthwise. Pinch out 2 cups of bread crumbs from both halves. Mix this with the meat mixture. Fill the hollowed out bread with the meat and crumb mixture; top with Cheddar cheese and place on an ungreased baking sheet to heat. Let the cheese melt; put top back on loaf to slice.
In a gumbo pot mix oil and flour; make a roux. Add onions and celery; saute well. Stir in green onions. Add water and boil slowly for 1 hour. Add parsley and shrimp; cook slowly for 20 minutes. Add crab meat and oysters. Salt and pepper to taste. Serve over rice. If okra gumbo is desired, cook down cut up okra until it is not slimy. Add okra during boiling period.
Cook in a slightly greased skillet until brown, turning once. Serve immediately with syrup, honey or jelly.
Mix together. Beat egg whites and fold into. Pour into greased pan. Melt 1/4 stick butter and pour over top. Bake uncovered at 350° for 30 to 45 minutes or until knife inserted in middle comes out clean.
Brown ground beef in skillet. Drain ground beef and return to skillet. Add both cans of soup to ground beef (do not add water) and stir over low heat until mixed thoroughly. Peel potatoes, then cut into cubes. Put potatoes into pot, fill with water and boil until tender. Mash the potatoes. In 9 x 13-inch baking dish or pan, layer in order ground beef and soup mixture. Spread on bottom of pan, next the potatoes. Then sprinkle the top with Cheddar cheese. Bake at 350° until cheese melts and beef mixture bubbles.
Mash the yolks. Add sugar. Add pepper to taste. Add Miracle Whip and mustard. Blend together and fill egg halves.
Mince salmon with a fork. Add crumbs, potatoes, eggs, seasoning and enough milk to moisten. Shape into loaf and bake at 350° for 1 hour. Serve with tomato sauce or creamed peas.
Mix all ingredients together in a casserole dish. Bake at 350° until hot and cheese melts, about 24 minutes.
Saute the onion and garlic in the olive oil. Add the celery, carrots and tomatoes. Simmer for a few minutes. Add the ham and tomato puree. Add the broth to thin to the desired consistency. Season with salt and pepper.
Put unsifted cornmeal into a bowl. Sift flour, salt and baking powder into this. Add finely chopped onions. Beat eggs and add the eggs and milk to dry ingredients. Drop from tablespoon or shape with hands. Fry hush puppies in deep fat (375°) until brown. Be sure they are done on the inside before removing from fat. These are very tasty served with fried fish, coleslaw and hot coffee.
Mix beans, peas, celery, green pepper, onion and pimientos. Add salt and pepper to taste. Combine oil, water, sugar and vinegar. Marinate vegetables overnight in oil and vinegar mixture. Drain 1 hour before serving. Sprinkle with paprika.
Layer first 6 ingredients in a glass bowl. Mix mayonnaise and sour cream. Spread over layered salad. Sprinkle sugar over mayonnaise mixture. Refrigerate covered overnight. Before serving, sprinkle cheese and bacon on top. Serves 12.
Mix together meal, baking powder and salt; cut in lard. Add enough milk to make a stiff batter. Form into pones with hands or add some more milk and drop from a spoon. Place in a greased pan. Bake in a hot oven for about 1/2 hour.
Cut red potatoes into 3/4-inch cubes and microwave 8 to 10 minutes until tender. While potatoes cook, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. Preparation time: 20 minutes. Makes 4 servings. Contains 300 calories per serving.
Mix Jell-O with crushed pineapple. Add cottage cheese, Cool Whip and marshmallows. Stir well. This takes a large bowl. Chill until set.
Whiz lentils fine. Cook all except tomato sauce; boil. Simmer 20 minutes, stirring constantly. Chill several hours. Slice, bread and brown in oven at 350° for 30 to 45 minutes, turning once. Serve with tomato or spaghetti sauce.
Brown pork chops. Season to taste. Place in covered baking dish. Sprinkle rice and chopped peppers over chops. Mix together soup and milk; pour over rice. Bake until the rice is well cooked, about 2 hours in 350° oven. Add more milk if it seems dry.
Cut bacon into 3 parts. Wrap bacon around chestnuts and put a toothpick in it. Put in baking pan. Mix ketchup and sugar together and pour over bacon. Bake at 375° for about 45 minutes or until bacon looks done.
Layer in order listed in casserole; do not stir. Bake at 350° for 1 hour, covered.
Cream butter and sugar, add eggs 1 at a time, add jam and spices. Add buttermilk and soda, add flour and mix well. Fold in nuts and raisins. Bake in layers in 350° oven. This makes 5 or 6 layers. You can half this recipe and have a large cake. This cake freezes well.
Combine first 4 ingredients in a large bowl; mix well. Chill. Form into walnut sized balls. Melt chocolate chips and paraffin in saucepan. Dip balls into chocolate mixture to coat. Place on waxed paper until firm. Store in fridge!
Cook and sieve tomatoes. Add remaining ingredients and cook down until thick. You may can the sauce or freeze it.
Preheat oven to 350°. Line a 10-inch pie pan with crust, prick bottom with fork and bake 10 minutes. Set aside to cool. In a large pot of boiling water, add potatoes, carrots, onions and peas. Cook for approximately 8 minutes. Drain water, add cooked chicken and set aside.
Combine cake mix, Jell-O, oil and milk. Add eggs (1 at a time) and mix well. Stir in 1/2 cup each strawberries, nuts and coconut. Bake in	13 x 9-inch pan lined with wax paper. Bake at 350° for 25 to 30 minutes.	Cool.
Combine sugar and corn syrup. Bring to a boil. Remove from heat and stir in peanut butter. Pour over corn flakes. Mix well and drop by teaspoon on wax paper.
In a large skillet, saute ground beef, onions, garlic, salt and 4 tablespoons of the chili powder. Puree tomatoes in blender and add to meat mixture. Add olives and raisins; simmer, covered, for 1 1/2 hours. In a large saucepan, boil water and gradually add cornmeal, stirring constantly to prevent lumping. Add remaining chili powder; cook and stir until mixture is thickened. Spread meat mixture in a buttered 9 x 13-inch baking dish. Spoon cornmeal mixture over top. Bake, uncovered, at 325° for 1 hour. Sprinkle with cheese during the last 5 to 10 minutes of baking.
Cake: Mix cake as directed on box. Drain the mandarin slices and stir into cake batter. Pour into a 9 x 13-inch cake pan. Bake as directed on box.
Brown and drain the hamburger. Add onion and green pepper. Mix in the tomato paste and tomato soup.
Sift together flour, baking powder, sugar and salt. Cream butter, then add eggs, then stir in alternately milk and dry ingredients and grated rind of one lemon and 1/2 cup chopped nuts. When done, pour piece of one lemon mixed with 1/4 cup sugar and pour over cake and let it cool in pan. Bake 1 hour at 350°.
Combine all ingredients, except hamburger buns, and mix well. Spread on toasted hamburger buns. Brown under broiler. This mixture can also be spread on toast points and served as a cocktail hors d'oeuvre.
Brown turkey. Add all other ingredients (except beans). Put in crock-pot for 8 hours or simmer in pot for 1 hour. Add beans 30 minutes before serving.
Wrap 2 bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar. Add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325° for 50 to 60 minutes, basting occasionally. Makes 2 servings.
Cook sugars, Karo and water to hard ball stage (254°) and add 1 stick of margarine. Cook until brittle (300°). Remove from stove and add chopped nuts. Pour on greased sheet and cover with half of chocolate. When chocolate hardens, turn over and spread remaining chocolate on other side.
Cream sugar and butter until light and fluffy. Add vanilla wafers. Add pecans, dates and cherries. Bake in tube pan for 1 hour and 15 minutes at 350°.
Combine sugar and water and heat until sugar has dissolved. Cool and mix this with other ingredients in a large bowl or container. Pour into gallon jar and store.
Heat olive oil in large skillet or electric frypan over medium heat. Soak dried tomatoes in hot water (save liquid). Add nuts to oil in pan and stir-fry until lightly browned. Add tomatoes and stir-fry. Add prepared greens and stir-fry. You can add liquid from tomatoes, if needed. Prepare 20 minutes before serving. Good with beef, fish or poultry. Serves 4 to 6.
Melt oleo. Add rice and chopped onion; brown 5 minutes. Put into casserole. Add 2 cups liquid (consomme, mushroom juice and water). Mix all together. Cover and bake at 350° for 45 minutes. Makes 6 servings.
Heat oven to 350°. Separate one can of crescent rolls and press into a layer in a 9 x 12-inch baking pan. Mix remaining ingredients, saving egg white. Pour over layer of dough. Top with other can of crescent rolls layered as before and brush with egg white. Bake for 30 minutes.
Boil potatoes in their jackets until soft. Remove skins and press potatoes through a ricer. Add salt, eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs). Drop balls into boiling, salted water. When balls come to the surface, boil, uncovered, for 3 minutes. Remove one from liquid and cut open. If center is dry, they are sufficiently cooked. Remove balls from liquid. Serve with gravy, mushroom sauce or onion sauce. Serves 12.
Combine egg whites, vinegar, vanilla and salt. Beat until frothy. Gradually add sugar, 1 tablespoon at a time, beat in until stiff peaks form (do not underbeat). Spoon meringue into six equal portions on ungreased brown bag (paper). Do not use recycled paper. Using back of spoon, shape meringues into circles, each about 4 inches in diameter, then shape each circle into a shell (sides should be about 1 1/2 inches high). Bake at 300° for 45 minutes. Cool from draft. Fill with desired topping (Lemon Topping, recipe included).
Prepare chocolate pudding according to directions on box. Fold in Cool Whip. Put in crumb crust. Chill.
Beat egg white and cold water until frothy. Put pecans in egg white mixture. Coat well. Add sugar mixture and mix well. Bake at 225° for 1 hour. Stir every 15 minutes.
Beat eggs well; mix flour and sugar. Add eggs, butter, milk and coconut. Pour into large pie plate and bake for about 30 minutes at 350°.
Beat eggs; add flour and salt with water and work in well until very thick dough is formed. May need to add extra flour for desired dough. Roll on heavily floured board until thin dough. Allow to dry approximately 6 to 7 hours, turning one time to dry opposite side. Add a little more flour to prevent sticking, if necessary. When dry, cut in very small strips. Coo 20 to 30 minutes in beef or chicken broth.
Combine first 3 ingredients. Add the rest of the recipe to it. Press into 15 x 10 x 1-inch pan. Sprinkle with more nuts, if desired, and press them lightly into the batter. Bake 25 minutes at 350°. (Check after 15 minutes so it doesn't burn.) Cool and break into pieces. Store in airtight container.
Cream butter and sugar. Add coconut, raisins, vanilla and nutmeg. Add slightly beaten eggs. Combine flour, baking powder and salt. Add to coconut/raisins mixture alternately with milk. Pour into well-greased and floured loaf pan. Bake at 350° for approximately 1 1/2 hours or until center tests dry. Let cool for a few minutes before removing from pan. Delicious served with any hot beverage.
Combine chocolate and butter in top of double boiler. Bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Cook and set aside. Beat eggs at high speed of an electric mixer until foamy. Gradually add sugar, one tablespoon at a time, beating until mixture is thick and lemon colored (about 5 minutes). Add chocolate mixture and next 4 ingredients, mixing well. Stir in vanilla. Drop by teaspoonfuls 3 inches apart on greased cookie sheets. Press a pecan half into center of each cookie. Bake at 350° for 8 to 10 minutes. Cool on wire rack. Yields 5 dozen.
Empty can of kraut in pan with meat seasoning. Use a tight fitting lid. Add liquid, enough to steam pastry. Roll out pastry and place strips on top of kraut. The steam goes through pastry. Cook slowly. Good served with pork.
Mix nonfat dry milk, sugar, salt and water. Stir in eggs and vanilla. Mix together with rice and butter. Pour into 1-quart baking dish, greased, and sprinkle with cinnamon. Set dish in a shallow pan of water (hot) in preheated 350° oven. Bake for approximately 1 1/4 hours. Stir twice after first 1/2 hour of baking. Makes 4 servings.
Put the lettuce in the bowl first, then add your bell pepper, peas, green onions, celery, shredded carrots and cheese. Add the Miracle Whip last and then put bacon on the top of the Miracle Whip; put in the refrigerator to chill. Toss lightly before serving.
Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine cracker crumbs and butter. Press 1/2 of the crumb mixture into the bottom of a foil lined 13 x 9 x 2-inch pan.
Beat together pudding mix, sugar, 1/4 cup of the water and the egg in saucepan. Mix in remaining 1 1/2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally. When completely cooled, whisk lightly, then fold in whipped topping and coconut. Spread in crumb crust. Refrigerate until set, about 40 minutes.
Place skinned chicken in pan with water. Bring to a boil. Cover and reduce heat. Simmer 45 minutes or until tender. Remove chicken and allow to cool, reserving 2 cups broth. Bone chicken; chop meat. Combine margarine and stuffing mix. Combine 1 cup broth with each can of soup. In a 13 x 9 x 2-inch baking pan, layer 1/3 of stuffing, 1/2 of chicken, mushroom soup mixture, 1/3 of stuffing, remaining 1/2 of chicken, chicken soup mixture and remaining 1/3 of stuffing. Bake at 350° for 45 minutes to 1 hour (may be frozen before baking). Yield: 10 to 12 servings.
Arrange in layers in the following order; asparagus, eggs, cheese, soup, and almonds. Bake at 375 degrees for 20 to 30 minutes.
Bring to boil sugar, oleo and syrup; boil 1 minute. Remove from heat and add pinch of soda and vanilla. Pour over 1 gallon popped popcorn. Stir until well coated.
Shred cabbage and place in baking dish. Brown hamburger with onion; drain. Stir in rice. Place meat and rice mixture over cabbage. Mix the tomato soup and water. Pour over mixture. Cover and bake at 350° for 1 hour and 15 minutes.
Saute onion in butter until tender. Stir in flour and seasonings until smooth. Remove from heat and gradually stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in half of the cheese at a time. Stir until completely melted before adding remaining cheese. Place tomatoes and liquid in blender; cover and puree until smooth. Stir tomato mixture into soup. Heat to serving temperature. Do not boil.
Rub garlic into meaty side of ribs. Sprinkle with salt and pepper and place in a single layer in a large, shallow baking dish. Pour 1 cup of water into pan and cover tightly with foil. Bake at 350° for 1 1/2 hours.
Put pickles in a large bowl and pour sugar and Tabasco sauce over them. Stir well. Cover and let stand 2 to 3 days at room temperature, stirring 2 to 3 times a day. Pour into jars and refrigerate.
In quart measure or medium bowl, stir sugar into lemon juice. Place ice cubes in large punch bowl, pour in lemon juice and sugar mixture and punch. Slowly add club soda or ginger ale. Stir. If desired, garnish with cherries and orange slices. Now enjoy.
Mix together and cook for 10 minutes. Butter one side of flour tortilla (outside). Put filling inside fold in half and bake at 475° for 8 to 10 minutes.
Wash cauliflower and break in florets. Cook with lemon juice in small amount of boiling water until tender. Drain and whirl cauliflower in blender until pureed. Saute onion and celery in butter for 2 to 3 minutes. Blend in flour and stir in broth. Cook, stirring, until slightly thickened. Stir in cauliflower, cream, nutmeg and salt. Garnish with cheese. Makes about 1 3/4 quarts or 6 servings.
Beat eggs; add sugar, oleo and 4 tablespoons coconut. Cook in double boiler 20 minutes. Let cool and pour over marshmallows, graham cracker crumbs and 1/2 cup coconut. Press in 8-inch pan and frost with plain or chocolate icing.
Combine potato sticks, Cheddar cheese crackers, goldfish shaped crackers, pretzel sticks and pecan pieces in a 15 x 10 x 1-inch jellyroll pan; set aside. Combine butter, Worcestershire sauce and salt; drizzle over snack mixture, tossing gently. Bake at 250° for 45 minutes, stirring every 15 minutes. Yields 6 1/2 cups.
Heat oven to 350°. In a large mixer bowl combine all ingredients, except oats, rice cereal, coconut and nuts. Beat at low speed, scraping bowl often until well mixed (2 to 3 minutes). By hand, stir in all remaining ingredients. Drop dough by rounded tablespoonfuls 2-inches apart onto cookie sheets. Bake for 13 to 16 minutes or until browned. Yields 4 dozen cookies.
Combine crumbs, sugar and butter; press into 9-inch pie pan and chill. Beat cream cheese until very soft. Blend in 1/2 cup milk; add remaining milk, brown sugar, vanilla and pudding. Mix as on package. Pour into crust and chill at least 2 hours before serving.
Combine flour, sugar, baking powder and salt. Mix in corn meal and make well in the center. Combine egg, milk and melted shortening or oil, then stir into dry ingredients. Pour into a greased 8-inch square pan and bake for 25 to 30 minutes at 375°. Cut into squares when done or bake in a bun or muffin pan for 15 minutes. Makes 16.
*Sprinkle with a little lemon or orange juice to keep from turning brown. Drain before mixing.
Put all of the ingredients, except for the noodles, in a pan and bring to boil. Boil about 10 minutes. Add the egg noodles. Cook another 10 minutes or until noodles are limp. (You can add more milk if not juicy enough.)
Cook cake according to directions in 9 x 13-inch pan. While cake is still warm, poke holes all throughout cake and pour Eagle Brand milk over. When cool, pour 1 cup of cream of coconut all over cake. Frost with Cool Whip, then spread on coconut. Refrigerate overnight. More delicious if stays in refrigerator longer.
Preheat oven to 350°. In a large bowl, beat the eggs. Add vanilla and gradually add sugar until well blended. Add oil and drained pineapple (reserve juice for frosting). Gradually add the remaining ingredients one at a time, blending well after each addition. Pour cake mixture into Bundt pan that has been sprayed with Pam. Bake for 35 to 45 minutes or until toothpick inserted comes out clean. Place on a wire rack to cool.
Fry bacon and crumble. Mix mayonnaise with sugar. Layer in bowl the lettuce, peppers, onions, celery, peas, mayonnaise mixture, Cheddar cheese and bacon. Refrigerate.
Mix together crabmeat, breadcrumbs, minced garlic, parsley, egg and lemon juice. Add melted butter until able to hold together. Shell uncooked shrimp and split. Stuff with crabmeat stuffing. Pour melted butter over stuffed shrimp. Bake at 300° until tails curl (15 to 20 minutes). Serve with lemon.