HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the flour onto the dough board. Make a hollow in the center of the flour. Break in the egg; add milk or water and salt. Knead into a heavy dough; cover and set aside for half an hour. Roll the dough thin and cut 2 to 2 1/2-inch rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse.
Mix together and sift. Store in jars. Fill cup half full of mix and add boiling water.
Heat oven to 375°. Mix salmon, milk, bread crumbs and eggs. Add onion, parsley, lemon juice, salt and pepper. Mix well, but do not overmix. Place into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 40 to 45 minutes. Prepare Dill Sauce (recipe follows).
Place cabbage, onion and peppers in earthenware. Pour 1 cup sugar over vegetables and let set 20 minutes. Heat to boiling 2 tablespoons sugar, salt, mustard, celery seed, vinegar and salad oil. Pour over mixture. Refrigerate 4 hours. Store in glass jars. Will keep a month.
Cut peppers lengthwise and remove seeds. Mix remaining ingredients and fill peppers. Bake at 350° for 30 minutes. Turn and bake another 30 minutes. These freeze well.
Preheat the broiler. Grease four individual 8 to 10 ounce broiler-safe baking dishes. In a large skillet, melt 1 tablespoon of butter over moderate heat. Pour the butter into a small bowl. Stir in bread crumbs. Set the buttered crumbs aside.
Heat diced bacon, ground meat and chopped onion in skillet on high temperature. Switch to medium heating until slightly brown. Add remaining ingredients in order given. When steaming, turn to low heat. Cook about 35 minutes covered tightly.
Alternate orange slices and onion slices attractively in a serving dish. Stir together remaining ingredients well and drizzle over salad. Serve immediately on a bed of salad greens, if desired. Serves 4.
In casserole dish, place the pork chops side by side. Put 2 tablespoons rice on top of pork chop. Next, put sliced garlic and spoon 2 tablespoons of tomato sauce on top. Cover with large slices of onion and sprinkle with plenty of salt and pepper. Pour water over chops until it is one inch above everything. Cover and cook at 350° for 1 1/2 hours. Serve with a green salad.
Melt butter in a large saucepan over moderate heat. Add the onion and saute, stirring occasionally, for 5 minutes or until limp. Add the potatoes, salt and pepper. Cook, stirring, for 1 minute. Add the stock, cover and simmer for 5 minutes. Add the vegetables, cover and simmer for 5 minutes.
Saute bacon and onion until bacon is crisp and onion tender. Mix with sauerkraut, apples and pepper. Arrange pork chops over sauerkraut in baking dish. Cover and bake at 350° until pork is done. Uncover and let chops brown some.
Drain fruit and use 2 cups of the fruit juice for pudding. Mix and use the same day as prepared.
Slice roll in half, lengthways. Heat meatballs and tomato sauce in microwave until warm. Spread meatball and tomato mixture over bottom half of roll. Top with mozzarella cheese. Broil this and the top half of roll in toaster oven or regular oven until cheese is melted. Combine and eat.
In small bowl, with electric mixer on high, beat cream until stiff peaks form; set aside. In large bowl, combine remaining ingredients; toss to blend. Fold in whipped cream. Serve immediately or cover and chill to serve later. Serves 8.
Butter baking dish. Mix broccoli and onions. Beat eggs, mayonnaise and mushroom soup until smooth. Layer broccoli mix and cheese/cracker crumbs on top. Pour mushroom soup mix over all and top with cheese/cracker crumbs and dot top with butter. Bake in oven at about 350° for about an hour until done. Salt and pepper to taste.
In a large bowl, combine mayonnaise, dill, salt and pepper. Add macaroni, cucumber, tomato and onion. Toss to coat well. Cover and chill.
Brown meat, onions and celery; cook for a few minutes. Blend together remaining ingredients, reserving a few noodles for the top.
Mix all together and pour into greased and floured tube pan. Bake at 375° for 1 hour.
Cut butter into flour as for pie crust. Add pecans. Press in bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat cheese until light and fluffy; fold in whipped topping. Spread over crust. Prepare lemon pudding according to package, using 3 cups milk; spoon over cheese layer. Top with whipped cream. Chill for several hours or overnight. (Other flavored puddings may be substituted.)
Combine eggs and milk in a medium saucepan; blend well. Add sugar, cornstarch and salt; stir into egg mixture. Cook, stirring constantly, until thick. Pour hot filling into bowl. Cover with wax paper and chill. Whip chilled mixture until creamy; add peanut butter and vanilla. Beat until smooth. Pour filling into pastry shell. Spoon whipped cream around edge of shell. Sprinkle chopped nuts on top.
Boil whole chicken until tender. Save broth. Add 2 or 3 chicken bouillon cubes to broth for extra flavor. Debone chicken and put meat back in broth. Cook on medium heat while preparing dumplings. Salt and pepper to taste.
Gently mix and place in greased loaf pan. No salt is needed. Bake at 350° for 45 minutes or until lightly browned.
Cook macaroni per package directions; drain and cool. In a large bowl, mix together cool macaroni, celery, onion, pimiento, chicken chunks, pickle relish, and American cheese cubes. Stir together the mayonnaise and cream and pour over the chicken mixture; mix well. Place shredded lettuce on plates and top with chicken mixture. Serve with crackers.
Mix all ingredients, except chicken. Lay chicken pieces in broiler pan. Spread mixture over chicken. Bake at 350° in the oven 1 hour and 15 minutes.
Whip cream cheese until smooth. Stir in 1/2 pecans and all other ingredients. Shape into balls and refrigerate several hours. Roll cheese balls in remaining chopped pecans.
In top of double boiler, melt chocolate chips. Remove from heat; add milk, salt, vanilla and nuts or coconut. Stir until smooth. Spread mixture evenly into waxed paper-lined 8 x 8-inch baking pan. Chill 2 hours, until firm. Turn fudge onto cutting board and peel off waxed paper. Cut into squares. Tightly cover. Makes 1 3/4 pounds.
Brown hamburger and sausage and drain. Add cheese, Worcestershire sauce and spices. Continue to cook until cheese is melted. Put mixture on bread slices and put under broiler for about 1 minute.
Make cornbread using 2 cups meal according to directions on cornmeal package. Using large bowl, layer cornbread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles. Make as many layers as possible. Combine mayonnaise, pickle juice and sugar. Blend well and drizzle over salad. Toss lightly before serving. Will keep several days.
Blend sugar, oil, eggs, soda, baking powder and spices. Beat at high speed for 3 minutes. Add zucchini and beat more. Add flour and beat more. Be sure it is beaten well. Bake at 350° for 1 to 1 1/2 hours.
Mix in blender 2 or 3 seconds or mix in large jar and shake well. Should dressing get too thick, add some water. Will keep 3 or 4 weeks.
Cook macaroni and drain well. Rinse in cold water. Mix macaroni with rest of ingredients. Chill and serve with crackers.
In a small skillet, cook garlic in oil until golden. (Do not brown garlic; it will be bitter.) Add lemon juice, pepper and bouillon; cook and stir until bouillon dissolves. Toss with hot pasta, Parmesan cheese and parsley.
In a large bowl, combine flour, baking powder, cheese and garlic; mix well, coating all the cheese. Add Crisco shortening in small lumps, blending with fork until crumbly. Add milk, a spoonful at a time, while mixing with fork. You may not need all the milk. Press dough out on floured surface. Make biscuits as thick or thin as you like, also as big or little as you like, depending on your biscuit cutter. Bake in preheated 400° oven for 15 to 20 minutes, or until golden brown.
Combine juices in a large pitcher or punch bowl. Add sugar and stir well to dissolve. Cover with plastic wrap and refrigerate. Add ice cubes and ginger ale just before serving. Put lemon slice on glass.
In medium saucepan, melt butter over medium heat. Add peanut butter, stirring until smooth. Remove from heat and stir in sugar and graham cracker crumbs. Pat into a greased 8 x 8-inch pan. Chill. Melt chocolate pieces. Spread over mixture in pan. Sprinkle with chopped peanuts. Chill until firm. Cut into 1-inch squares. Makes 64 pieces.
Take potatoes and dice into small pieces. Then fry. Meanwhile, brown ground meat separately; then drain excess fluid from meat. Combine potatoes and meat; then saute chopped jalapenos and onions in a small amount of butter. Scramble eggs. Combine all ingredients in a large skillet. Salt and pepper to taste. Serves 6.
Deep Fry chicken wings for about 12 minutes or until cooked and crispy; drain. In large bowl, combine Franks Redhot sauce and butter. Toss wings in sauce to coat completely. Serve with blue cheese salad dressing and celery sticks.
Boil butter, cocoa and water. (Microwave is easiest.) Pour this into flour, sugar and salt. Beat together eggs, sour cream and soda. Pour into flour mixture and mix well. Place in greased 12 x 18-inch cookie sheet with rims. Bake at 350° for 25 minutes. Ice cake while hot.
Squeeze excess liquid from the spinach. In a large bowl, stir together the yogurt, mayonnaise and soup mix. Then stir in the spinach, water chestnuts and onion. Cover and chill in the refrigerator about 2 hours. Stir before serving. Serve with cut-up fresh vegetables or crackers.
In a 10-inch skillet, melt butter. Stir in nuts and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until sugar melts and nuts brown (8 to 10 minutes).
Blend shortening and sugar; beat in vanilla and eggs. Sift remaining dry ingredients together and add to sugar and egg mixture. Mix well. Drop by teaspoon onto greased cookie sheet. Decorate tops of cookies with M&M's candies or any other decorating candies. Bake at 375° for 10 to 12 minutes or until golden brown. (Miss Harris cooked for 7 or 8 minutes.) Makes 6 dozen.
Combine sugar and Crisco. Cream well. Sift flour and baking powder. Add to creamed mixture alternately with milk. Fold in egg whites. Divide evenly into 3 greased and floured cake pans. Bake at 375° for 25 minutes. Cool and frost with Lemon Cheese Frosting.
Mix flour, sugar and milk. Cut margarine and place on bottom of baking dish. Pour batter over margarine. Cover batter with can of peaches. Bake at 350° for 40 minutes.
Put butter in large saucepan and melt over low heat. Then slowly add your corn flakes and peanut butter. Mix until all flakes are covered. For variations, you can also add almonds, coconut, chocolate chips, wheat germ, etc. Just about anything will do to make this basic recipe into something anyone would like. After mixing, put onto plate. Press out and cool, then cut and enjoy.
Preheat oven to 325°. Mix all ingredients except flour. Stir in flour just to mix. Roll out dough to 1/4-inch thickness. Cut in desired shapes. Bake on ungreased cookie sheets for 12 minutes. Remove from oven and sprinkle with sugar before removing from pan. Cool on wire racks. Yield: 2 dozen.
Mix flour, margarine and fine nuts to make like pie crust and pat in 9 x 13-inch Pyrex pan. Bake in a 375° oven for 15 minutes. Let cool. Beat cream cheese and powdered sugar until smooth. Spread over crust. Beat pudding and milk until smooth and thick. Spread over cream cheese layer. Top with Cool Whip and chopped nuts. Refrigerate.
In 1-quart measuring cup, melt butter in microwave; blend in flour and salt. Stir in milk. Microwave on High 8 to 10 minutes. Stir after 4 minutes. Layer half of potatoes in casserole; sprinkle with onion and sauce. Repeat layers; cover. Microwave on High for 17 to 18 minutes. Remove from oven; sprinkle with cheese and paprika if desired. Ovens vary; may need to bake longer. Serves 4 to 6.
Mix shortening, eggs and pumpkin. In separate bowl, mix dry ingredients. Add to pumpkin mixture and blend well. Stir in nuts. Pour into greased and floured loaf pans. Bake at 325° for approximately 1 hour.
Beat eggs, salt, pepper and milk together. Put a layer of cooked macaroni in greased 10 x 10 x 2-inch casserole. Add layer of grated cheese, margarine and crushed cracker. Pour half of milk over top. Put another layer of macaroni, margarine, cheese and crushed cracker. Add rest of milk. Bake at 400° for 20 minutes or until brown. Serves 6 to 8.
Combine sugars and shortening; add eggs. Mix dry ingredients into creamed sugar mixture. Bake on ungreased cookie sheet at 375° for 12 minutes.
Bake and cool pie shell. In saucepan, combine 1/2 cup of sugar, cornstarch and salt. Stir in milk. Cook until thick. Add a little mixture to egg yolks. Return all to hot mixture. Cook for about 2 minutes. Put in butter and vanilla. Pour into pie shell until it cools a little. Stir 1/4 cup of sugar in can of cherries and put on top of pie.
Sift sugar with flour. Add pumpkin, nutmeg, cinnamon, ginger and cloves. Salt to taste. Beat eggs into mixture, one at a time. Stir in evaporated and fresh milk. Add more sugar, to taste. Add vanilla. Pour into uncooked shell and bake at 425° for 15 minutes. Turn heat down to 325° for 45 minutes. Thick filling takes about an hour. Pie is done when knife blade used to test comes out clean.
Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook without stirring to firm ball stage or until mixture forms a firm ball which does not flatten when dropped in cold water. Just before it reaches the ball stage, beat the egg whites until stiff.
Mix dry ingredients. Add margarine and water to moisten. Spread in well-greased cookie sheet. Dot with margarine. Bake at 350° for 15 minutes.
Drain beans. Combine with soup, mushrooms and cheese. Top with onion rings. Bake at 200° until bubbly.
Put butter in cold skillet. Turn heat to low and melt. Add sugar and egg, stirring well to mix egg in before it starts to scramble. When all mixed, add dates and turn heat to medium. Stir constantly while cooking, mashing dates. Cook about 8 minutes. Do not overcook or it will scorch. This stuff is going to be hot. Pour out onto a buttered cookie sheet and spread a little. Butter hands and roll mixture into small balls. Try not to make them too large. Then roll them in powdered sugar. When all have been rolled, I go back and roll them again.
Scrub potatoes. Cook in boiling water with skins on until tender. When cool, slice potatoes. Season with salt, pepper and chopped onion. Keep warm.
Brown sausage. Shred cheese and put in pie crust. Put sausage on top of cheese. Mix milk and eggs together and pour over cheese and sausage. Bake 30 minutes at 350°.
Bring raisins, sugar and 1 cup water to a full boil. Mix water, flour and eggs; beat until smooth. Add to the cooked raisin mixture while still boiling to thicken. Fill unbaked pie shells with mixture and add Crumb Topping.
Combine sugar, cocoa, milk and butter in saucepan. Let boil hard for 1 minutes. Remove from stove and add remaining ingredients. Drop by spoonfuls onto greased cookie sheet.
Cream margarine and sugar. Beat in eggs, one at a time. Sift flour, baking powder, salt and soda together; add alternately with buttermilk. Add vanilla, bananas and nuts. Pour into 2 large loaf pans and bake at 350° for 50 to 60 minutes.
Peel and cut the bananas into 1/2-inch slices. Sprinkle with the sugar and orange juice. Leave for 20 minutes.
Mix together beef, onion, crumbs, egg, ketchup, milk and seasonings. Mold into a rounded flat loaf in 9-inch pie plate (Pyrex). Spread ketchup evenly over top of loaf. Insert temperature probe and cover with plastic, arranging loosely around probe.
In a bowl, combine cornstarch, sugar, soy sauce, wine and apple juice or water until smooth. Add beef and toss to coat; set aside.
Blend cheese and ham. Refrigerate until easy to handle. Shape into small balls, approximately 30 balls. Roll in chopped pecans. Refrigerate long enough to firm up. Serve with toothpicks.
Put all ingredients in a dry blender. Mix until seeds are milled and ingredients are combined. Store in refrigerator. Keeps for months. Yields 1 1/4 cups.
Melt 2/3 cup margarine and add to (all but 1/3 cup) vanilla wafer crumbs. Press on bottom of a 9 x 13-inch pan. Melt 1/2 cup margarine and chocolate squares in microwave and set aside. Beat egg whites and set aside. Beat egg yolks, then add chocolate mixture, powdered sugar and vanilla. Beat in egg whites. Cook this mixture until it begins to boil. Boil 1 to 2 minutes. Spread this over crust and freeze for 10 to 20 minutes. Add softened ice cream and sprinkle with remaining 1/3 cup wafer crumbs and freeze.
Boil potatoes; cool, peel and grate. Heat 1/2 cup butter with soup. Blend sour cream, onion and cheese into soup. Add to potatoes and place into buttered casserole. Mix corn flakes with remaining butter and sprinkle on top.
Peel back a section of the banana peel (don't remove it). Cut a wedge along the length of the banana (about 1/4 of the banana). Eat the wedge. Put some chocolate chips in the cavity with some	marshmallows. Replace	the peel over the banana and wrap and seal well in foil. Cook on coals for 7 minutes. Let cool before eating.
Preheat oven to 350°. Grease 9-inch square baking pan. In medium bowl, combine 1 cup flour, oats, butter and brown sugar until crumbly. Press into baking pan. Bake 15 minutes. Do not overbake.
Put raisins in water; cook until dry. Add oil, eggs, sweetener and applesauce, then flour and spices. Bake at 350° until done.
Melt together all the chips and stir in the peanuts. Drop by spoonfuls onto waxed paper. Let them stand until hardened.
Mix hamburger, onions, salt, Worcestershire sauce, and pepper together. Form into small balls, about an inch in diameter. Roll in flour and brown in shortening. When brown on all sides, add the mushroom soup and 3/4 can of water; simmer for 30 minutes. In another saucepan, cook potatoes, carrots and peas until tender. When tender, mix with meat mixture and place in a large, shallow dish. Top with biscuit and bake until biscuits are brown. You can sprinkle some cheese over the top when still hot if you like.
Crush cookies. Melt butter and mix with cookies. Press into pan. Mix cream cheese and Cool Whip together. Put 1 cup of this over cookies. Beat milk with pudding and pour over other two layers. Top with remaining Cool Whip mixture. Sprinkle with reserved crumbs.
Wash and dry apples. Remove stems. Insert a wooden skewer into stem of each apple. In 3-quart saucepan, melt butter. Stir in sugar, corn syrup and dash of salt. Mix well. Bring to boiling over medium heat, stirring constantly for 12 to 15 minutes. Remove from heat; add vanilla. Dip each apple into caramel. Turn to coat. Set on buttered baking sheet. Chill.
Combine all ingredients and pour in 2 (8-inch) pans. Bake at 375° for approximately 30 minutes (test for doneness).
Soften cream cheese and butter. Blend together. Add sugar, 2 eggs and flour. Beat until smooth. With brownie mix, use 1/3 cup oil. Add 2 tablespoons water and 3 eggs. Mix by hand. Pour 1/2 of brownie mix in 9 x 13-inch pan. Pour all of cream cheese mix over this. Spoon remaining brownie mix on top and marble with knife. Bake at 350° for 35 to 40 minutes. Frost when cool.
Heat oven to 350°. Mix the cream cheese and sugar; blend well. Add cocoa; blend well. Add eggs and vanilla; blend well. Add whipping cream; blend well. Pour into crust. Bake for 35 to 40 minutes. Cool to room temperature. Chill several hours. Garnish with pie filling.
In a 9 x 13 baking dish that has been sprayed with Pam, unroll one tube of crescent rolls (you will have to encourage it to fit).
Mix jello and 1 cup boiling water, then cool. Mix crackers, melted margarine and sugar together and press into large pan (10 x 14 x 2-inch). Save some crumbs for the topping. Mix the cream cheese, sugar and vanilla together and cream well. Whip chilled milk and add lemon jello, then add cheese mixture. Pour into prepared pan and chill 12 hours.
Combine margarine, butter, cream cheese and sugar. Beat well. Add salt and vanilla. Add eggs 1 at a time and beat well after each. Add cake flour; mix well. Pour batter into greased and floured tube pan. Place in cold oven. Turn oven to 275° and bake 1 1/2 to 2 hours.
Brown the meat and onion. Drain off any grease. Place meat and onion in a large, thick-bottomed pot or a crock-pot. Add the remaining ingredients and stir well. Cook slowly for at least 4 hours, covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated Cheddar cheese.
Boil first 3 ingredients together until it forms a soft ball. Stir in nuts. Spread on foil to cool.
Dissolve yeast in warm water. In another container, mix flour and sugar. Put 1/2 yeast mixture in flour mixture. Add egg, shortening and rest of yeast mixture. Beat until smooth. Cover. Let rise 30 minutes. Grease muffin tins. Fill the tins half full. Let this rise 30 minutes, covered. Bake at 400° for 15 to 20 minutes or until golden brown.
Mix cream cheese, butter and vanilla. Add flour and powdered sugar; add coconut. Mix well. Shape into eggs. Chill overnight on wax paper.
Boil sugar and vinegar for 1 minute. Cool and pour over rest of ingredients.
In blender, process ingredients for about 20 seconds or until smooth and frothy. Serve immediately.
Trim tough ends of broccoli and peel stalks. Quarter broccoli lengthwise and cut into 2-inch long pieces. Cook broccoli in big pan of salted, boiling water. When broccoli is just tender, lift out of water with strainer or slotted spoon, letting excess water drain back into pan.
In small saucepan combine all ingredients except turkey. Simmer 15-20 minutes over low heat. Arrange turkey in foil lined roasting pan. Pour sauce over turkey. Cover and marinate 2 hours in refrigerator, turning occasionally.
Mix dry ingredients in a large bowl. In a separate bowl, mix the eggs well. Add the pumpkin pie filling and oil. Gradually add wet ingredients to the dry ingredients; mix well. Put in greased and floured pans.
Split muffins and place halves with cut side up on a baking sheet. Combine tomato sauce and oregano in a bowl. Coat muffins with tomato sauce mixture. Sprinkle cheese on top. Broil until cheese is bubbly and serve warm.
Cook onion in butter until tender. Prepare muffin mix according to package. Pour into a greased 8 x 8 x 2-inch pan. Sprinkle with cooked onion. Mix sour cream and cheese; spoon over top.
Cream margarine; blend in sugar, syrup and vanilla. Stir in oats. Spread into greased 8 x 12-inch utility dish. Microwave at High 4 to 5 minutes or until bubbly. Melt chocolate chips and peanut butter in 4 cup measure at Medium for 1 to 1 1/2 minutes or until chips are soft. Stir until smooth. Spread over oat mixture. Refrigerate until quite chilled. Cut into bars.
Blend butter, cheese spread, mayonnaise, garlic salt and crab meat and spread on muffins. Freeze on cookie sheet until hard. Cut into quarters. While still frozen, put into plastic bag and back in freezer until ready to serve. Brown muffin quarters under broiler for a few minutes before serving.
Combine the first 4 ingredients for several hours. Add mayonnaise. Refrigerate.
In microwave melt together margarine and cream cheese. Pour corn and melted mixture into crockpot and stir well. Cook on low setting 3 hours then 1 hour on high.
Mix Kool-Aid, sugar and water in large punch bowl. Add lemonade; slowly pour in ginger ale. Add ice cubes; stir gently and serve.
Put sugar, butter and karo in large heavy pan and cook on medium high for approximately 10 minutes.
Cream butter or margarine, cream cheese and powdered sugar. In another bowl mix milk, pudding and whipped topping. Combine mixtures. If the bottom of pot has a drain hole, plug it with a small piece of foil. Put a third of the cookies in the bottom of the pot. Add half the filling mixture. Top with a third of the cookies; add the remaining filling. Top cake with remaining cookies. Refrigerate overnight.