HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Boil on stove milk and butter until melted. Mix dry ingredients together flour, baking powder and salt. Beat eggs and sugar together until sugar is dissolved. Alternate dry ingredients and milk while still beating good. Add flavoring. Use a Bundt pan or angel food pan, greased and floured. Bake 40 minutes.
Brown rice in oil. Add other ingredients and bring to boil. Cover and remove from heat. Let stand about 5 to 10 minutes, then fluff rice.
Heat pie filling to boil. Add cherry jell-o. Stir until dissolved. Remove from stove. Add coca-cola, pineapple. Stir well. Refrigerate until firm.
Stir together the first 8 ingredients to serve. Toss avocado and banana with it. Pineapple juice may be added to prevent darkening. Add to salad along with dressing. Serve on a bed of torn lettuce or spinach leaves. Yields 6 to 8 servings.
Mix sugar, cocoa and milk in a 1 1/2-quart glass bowl. Place 1 stick butter on top; cook in microwave for 2 minutes on High (10) power. Stir well. Butter will melt as you stir. Fold in nuts and marshmallows (optional). Pour into buttered pan to cool.
Stir by hand. Combine dry ingredients. Add pineapple, eggs, vanilla and nuts. Bake at 350° for 40 minutes in a 9 x 13-inch oiled pan.
Wash fish and place in a baking dish. Pour all ingredients over fish and bake covered for 15 minutes at 350° or until fish is flaky.
Cut tomatoes into almost 1/2-inch thick slices. Mix flour, salt, pepper and seasoning salt in one bowl. Mix eggs and milk in another bowl. Dip each tomato slice into the milk mixture, then into the flour, back to the milk and then to the flour again, coating well.
Wash peppers and cut into quarters. Pack tightly in jar. Fill jar 2/3 with white vinegar. Fill remainder with water to 3/4-inch from top. Top off with olive oil. Put lids on tightly. Turn upside down on towel on countertop. Turn over and tighten lids each day for 6 days. Store in cool, dark place.
Cook noodles according to package until done. Drain. While noodles cook, mix rest of ingredients except cheese together. Add drained noodles to mixture. Pour into a large casserole dish. Top with cheese (amount of your choice). Cover and microwave until cheese melts and mixture is piping hot (about 7 minutes). Can bake in oven at 350°, uncovered, for 20 to 25 minutes instead of microwaving.
Bake potatoes. Cut slice from top of each. Scoop out insides; mash well with fork or potato masher. Add butter, sour cream, salt, pepper, milk, onion and chives. Beat until fluffy. Pile lightly into shells. Sprinkle tops with grated cheese. Bake for 5 to 8 minutes to brown lightly. Makes 4 servings.
Mix well and store in container. To serve, mix 2 teaspoons to 1 cup hot water.
Beat eggs slightly in a medium size bowl. Stir in sugar, butter, flour and pineapple. Stir in bread cubes. Pour into a greased 1 1/2-quart baking dish. Bake in a 350° oven approximately 1 hour. This is good served with ham.
Mix peas in saucepan with soup (heat until hot, not boiling). Pour into casserole dish. Sprinkle onion rings on top. Cook at 350° for 10 minutes.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter until crumbly. Pat into ungreased 9 x 13-inch pan. Bake in 350° oven for 15 minutes.
Mix together strawberries, pineapple and sugar in large bowl. Fold marshmallows into whipped cream. Fold whipped cream mixture into strawberry mixture. Chill until serving time.
Mix flour, pecans and butter. Pat into 9 x 13-inch pan and bake at 350° for 15 minutes or until light brown.
Place chicken in crock-pot and sprinkle with dry salad dressing mix. Set on low for 6 hours. Later add soup, water, onion, sour cream and mushrooms. Mix thoroughly and allow to heat on low for 45 minutes. Serve over rice.
Fry hamburger and onion. Drain grease. Slice a layer of potatoes into buttered casserole, then a layer of meat and onion mixture, peas, soup, salt and pepper. Repeat until all ingredients are used. Cover casserole. Bake at 375° for 1 hour or until potatoes are done.
Sift together dry ingredients. Combine shortening and sugar; cream well. Add eggs, milk and vanilla. Blend in dry ingredients, mix well. Add pecans, dates and chopped cherries; mix well. Shape into ball using about a tablespoonful for each cookie. Roll each ball of dough in cornflakes. Place on greased baking sheet. Top each cookie with 1/4 of a cherry. Bake in moderate oven (375°) for 10 to 12 minutes. Do not stack or store until cold.
In a large saucepan, place chicken, water, salt and pepper. Heat to boiling. Reduce heat. Simmer, covered, 1 hour until chicken is tender; remove chicken. Remove skin and bones from chicken; cut into bite size pieces. Measure broth, adding enough hot water to make 6 cups liquid; return to pan. Add celery, carrots, onion and parsley. Simmer, covered, 15 minutes or until vegetables are almost tender. Heat to boiling. Add noodles; boil, uncovered, 5 to 7 minutes or until noodles are tender. Add mushrooms; heat thoroughly. Yields 6 servings.
In a 5 gallon drink cooler, dissolve tea. Mix with 3 gallons water. Add orange juice and 2 blocks of ice.
Steep tea; add sugar and frozen juices. Stir until well dissolved. Add enough water to make 1 gallon. Will keep in refrigerator for a few days.
Combine biscuit mix, oats and nuts; set aside. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; stir in bananas and milk. Add dry ingredients all at once, stirring until moistened. Turn into greased 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° about 40 minutes or until done. Remove from pan; cool.
Dissolve jello in boiling water. Add carrots, cottage cheese and pineapple. Chill and serve. Yields about 8 servings.
Mix lemon jello and boiling water. While hot, add cream cheese, marshmallows and crushed pineapple. When this begins to set, add the mayonnaise and Cool Whip. Fold in and let set. Sprinkle red jello over top. Be sure jello is cooled, but not set, before pouring over white mixture.
Layer all ingredients as given. Cover and refrigerate overnight. Put crumbled bacon on just before serving.
Soften cream cheese; blend in beans and seasonings. Chill and serve with chips or crackers.
Cream margarine and sugar well; add eggs. Combine dry ingredients and add alternately with yogurt. Stir in pears and vanilla. Pour into greased 9 x 5 loaf pan. Bake at 350° for 1 hour.
Heat oven to 450°. Mix cracker crumbs with butter. Spread 1/3 crumbs in a greased baking dish, 10 x 6 x 7 1/2. Arrange over crumbs 1 small can of drained oysters, salt and pepper, then crumbs and other can of oysters, then rest of crumbs. Add 2/3 cup of liquid (oyster liquid and milk). Bake 30 minutes.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in bananas. Mix dry ingredients and add to banana mixture. Pour into greased 9 x 5 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 50 to 55 minutes.
Slice and dice all the vegetables, then combine sour cream, mayo and Hidden Valley Original and pour over vegetables. Let set for one hour in refrigerator.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Add rest of flour to make stiff batter. Spoon into 2 pans, 8 1/2 x 4-inch, that have been greased and sprinkled with cornmeal. Cover; let rise for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. To serve: Slice and toast.
Saute green onions and parsley in butter until soft. Remove from heat and stir in flour, salt and pepper, gradually stir in milk. Stir over low heat until thickened. Remove from heat and add sherry, gently fold in crabmeat. Place in casserole dish, sprinkle with cheese and bake at 350° for 30 minutes.
Mix the margarine and flour with a fork. Add salt, sugar, juice and water; blend. Roll the dough out and fold it in half. Repeat this operation 2 more times and place in the refrigerator until chilled. Roll out very thin and cut into diagonal strips. Make a slit in the center of each one. Deep fry in hot cooking oil until golden. Drain on paper towels. Sprinkle sugar generously over the squares. Makes about 2 dozen.
Cook in casserole which holds 3 times the amount of ingredients or it will boil over. Combine sugar, soda, buttermilk and oleo. Cover with plastic wrap. Punch holes in wrap. Microwave on Roast (70%) for 15 minutes. Stir and return to the microwave and continue cooking on Roast (70%) for 13 to 15 minutes until soft ball forms in cold water (236° on candy thermometer). Don't put thermometer in microwave. Add vanilla and beat with electric mixer until soft peaks form. Watch closely. Stir in pecans and pour into buttered 11 x 17-inch dish. Cool and cut into pieces.
Blend the first 5 ingredients in processor until smooth. Add pepper and flaked smoked salmon. Process gently. Transfer to bowl. Cover and refrigerate to blend flavors.
Cook chicken in water, wine, salt, curry, onion and celery for 1 hour. Strain and reserve juice. Debone chicken. Saute mushrooms in butter. Cook rice according to box, using reserved juice plus water as needed. Mix chicken, rice and mushrooms together. Add sour cream and mushroom soup. Pour into 3-quart baking dish. Bake 1 hour at 350°, uncovered. Serves 12 to 16 people.
Melt margarine, saute green pepper and onions until tender (if not using green pepper and substituting instant onion), add melted margarine and instant onion to combined corn, eggs and muffin mix. Mix well and pour into a greased 2-quart casserole. Sprinkle with cheese, if desired. Bake at 350° for 55 to 65 minutes or until firm and set. Let stand 5 minutes before serving.
Boil seedless raisins about 20 minutes. Drain and save 3/4 cup raisin water. Mix sugar, shortening, egg, cinnamon, nutmeg and salt; add 3/4 cup cooked raisin water. Sift flour, baking soda and baking powder. Add to raisin water mixture. Then add cooked raisins. Bake 1 hour at 350°. Use cone or Bundt pan. Cool for 5 minutes in pan.
To soften the cream cheese, let it sit, covered, at room temperature several hours or microwave on Low about 1 minute. In a medium size mixing bowl, mix the lemon juice and cream cheese together. Stir the shrimp and green onion into the cream cheese. Add the mayonnaise and stir in the hot sauce, Worcestershire sauce and salt. Turn the mixture into a serving dish and chill. This dish is a lot better if it is made a day or several hours ahead.
Mix and boil everything but strawberries and food coloring until clear and very thick. Cool completely. Add to the mixture the quart of strawberries and food coloring. Pour into a large baked pie shell. Top with whipped cream or Cool Whip before serving.
Cook ground beef, then mix together with other ingredients, except Tater Tots. Pour mixture in casserole dish and top with Tater Tots. Bake in 375° oven for 20 minutes.
Place bread slices in bottom of greased Pyrex pan. Melt cheese with butter; pour over bread. Beat eggs with milk. Pour over cheese mixture; let stand overnight in refrigerator.
Be careful in your selection. Do not choose too young. Take only such that has been raised in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste, then wrap them in a mantle for charity, keep them warm with a steady fire of steady devotion, and serve with three good meals a day. When this is prepared, they will keep for years.
* If using Juniper berries or caraway seed, bury them evenly in the sauerkraut layer.
Let water come to boil. Add tea. Let draw five minutes. Strain and add sugar. Serve 1 inch tea to 1 glass of water.
Mix cornflakes, nut and coconut. Beat 3 egg whites until stiff. Add 1 cup sugar, 1/2 stick melted margarine, vanilla, lemon, nutmeg and mace; add to first mixture. Drop by teaspoonful on greased cookie sheet (do not run). Bake at 275° for 10 minutes (do not brown). Cool on cookie sheet.
Spray 1 1/2-quart casserole with nonstick oil. Set aside. Melt margarine; cook onions and green peppers until soft. Drain and save salmon liquid. Mix salmon, rice, onions and green peppers. Add milk to salmon liquid to make 2/3 cup of liquid. Combine with soup and mix until blended. Cover bottom of casserole with 1/2 cup bread crumbs. Place one-half salmon mixture over crumbs evenly. Cover with one-half soup mixture. Repeat salmon/soup layer and cover with remaining crumbs. Melt 2 tablespoons margarine and drizzle over crumbs. Top with almonds. Bake at 350° for 45 minutes. Makes six 1-cup servings.
Soak yeast in lukewarm water. Beat eggs well, until light in color. Add milk and butter (after milk has been heated to lukewarm temperature). Add sugar, salt, yeast and flour. Pour into large bowl and let double in size. Beat well and pour into an oiled, angel food cake pan; allow 1 1/4 hours to rise. Bake 40 minutes at 350°. Serve hot.
Mix together the cake mix, butter and pecans. Press into bottom of baking dish. Bake 10 minutes at 350°. Spread apple pie filling on top. Sprinkle the cinnamon and sugar on top of filling. Mix together the egg and sour cream; spread on top and bake 25 minutes at 350°.
Combine ingredients in medium saucepan. Bring to a boil; boil 2 minutes. Cool at room temperature. Store in refrigerator. Warm slightly before reusing. Yield: 1 pint.
Beat eggs and add sugar, mixing well. Add remaining ingredients and bake at 350° for 1 hour or until done. Use 9-inch unbaked pie shell.
Spread peanut butter on a piece of bread, then take two slices of your banana, lay on top of the bread for eyes, then take a raisin and place in the center of the banana slices, then take one more banana slice for the nose. Then a slice of apple for the mouth. Finally, take your coconut and place at the very top of the bread for hair. Quick and easy for children to make a healthy snack.
Do not drain pineapple. Mix marshmallows, pineapple and pistachio pudding well. Fold in Cool Whip. Let stand awhile, preferably overnight.
Mix flour and sugar in crust with fingers. Pour cream in and keep mixing until smooth. Pour butter on top and bake at 350° for 40 to 45 minutes.
Drain fruit cocktail, reserving syrup. In a saucepan, combine reserved fruit syrup, water and the lime gelatin. Heat, stirring frequently, until gelatin is dissolved. Gradually add hot gelatin mixture to cream cheese; beat with rotary beater until smooth. Chill until partially set (the consistency of unbeaten egg whites). Beat whipping cream until soft peaks form. Fold drained fruit cocktail, walnuts and whipped cream into gelatin mixture. Pour into a 3 1/2-cup mold. Chill until firm. Makes 6 servings.
Mix 1 heaping tablespoonful flour with sugar. Add eggs, cream and syrup. Mix in pecans, butter and vanilla. Pour into pie shell. Bake at 350° for 45 minutes.
Dissolve the yeast in the lukewarm water. Combine 4 cups of the flour, 1/2 cup sugar and salt. Cut 8 tablespoons of the butter into the flour. Combine the yeast mixture with the yolks and sour cream and beat into flour until dough is smooth and starts to come away from the sides of the bowl.
Mix dry ingredients. Add beaten yolks, then boiling water, stirring as you pour. Cook and stir until thick. Cool before pouring into pie crust. Make meringue out of 3 egg whites and 5 tablespoons sugar. Cover pie with meringue and bake until brown.
Blend first 3 ingredients. Add powdered sugar and mix well. Fold in Cool Whip, reserving some for the top. Place in crust and chill.
Beat eggs, sugar, vanilla, milk and rum. Mix together bread and raisins and add to egg mixture. Bake in 8 x 8 greased pan at 325 degrees until done - 1 to 1-1/2 hours, until knife inserted comes out clean.
Wash cucumbers. Pour boiling water over; let stand overnight. Drain. On four consecutive days, repeat the process. Add fresh boiling water and drain. On the fifth day, cut drained cucumbers into 1/4-inch slices.
Prepare 3 quart size canning jars. Core tomatoes, cut into 6 to 8 wedges and place in bowl. Cut onions into 1-inch cubes and bell peppers into 1-inch squares; add to bowl. Cut carrots in half lengthwise, then cut carrots and celery into 1 1/2 inch lengths; add to bowl. Mix vegetables thoroughly and set aside.
Cream sugar, butter and corn meal. Add eggs and continue beating. Add milk and vanilla. Pour into a 9-inch unbaked pie shell and bake at 450° until beginning to brown. Reduce heat and bake at 250° until set.
In a 2-cup measure, combine almonds and 2 Tbsp. butter. Cook on HIGH 2 to 3 minutes or until golden brown. In a 7 1/2 x 12-inch utility dish, melt 3 Tbsp. butter on HIGH for 35 seconds. Stir in lemon juice and add fish. Cover with wax paper. Cook on HIGH for 5 minutes, depending on thickness of fillets. Sprinkle with salt, garlic powder and almonds.
Saute onion, celery and green pepper in oil until tender. Add meat and cook until it loses its color. Add chili powder and tomatoes. Cook 10 minutes over medium heat. Stir in rice and salt. Put in shallow baking dish. Add cheese on top. Put under broiler until bubbly.
Mix dry ingredients together. Add just enough malt vinegar to make a dense, spreadable consistency. Serve over slices of sharp Cheddar on a cracker.
Mix Oreos and melted oleo in oblong glass dish. Then mix together cream cheese, powdered sugar and Cool Whip. Spread on top of last layer. Mix 1 large chocolate pudding; spread on top of last layer. Spread Cool Whip on top of pudding. Crumble 1 or 2 Oreo cookies on top. Refrigerate.
Combine all, cover and boil 3 to 5 minutes. Let set 30 minutes. Serve hot with orange slice.
Preheat oven to 325° with oven rack in center. Spread oats on a baking sheet; toast 15 minutes, stirring frequently, until they are pale gold and smell deliciously nutty. Cool. Increase oven temperature to 350°. Grease 2 large cookie sheets.
Line bottom of a nonstick 9 x 5-inch loaf pan (or 8-inch round cake pan) with wax paper. Using large bowl and electric beater, beat egg whites with cream of tartar, orange extract (or concentrate) and salt, if using, until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until thoroughly dissolved. In several portions, sprinkle flour over surface of beaten whites and fold in carefully with a rubber spatula. Spoon mixture into the prepared pan and bake in a preheated 350° oven for 30 minutes, or until cake tests done. Before baking, the cake will be very high and puffy; it will be level while baking. Cook cake by inverting pan and resting edges on the edges of 2 other pans. When completely cool, loosen edges of cake with a spatula and remove from pan.
Soften cheese and stir in drained pineapple. Add 1 1/4 cups pecans and	remaining ingredients. Chill. Roll into a ball, then roll in remaining pecans.
Put the water into a saucepan with the coriander or cilantro and bring to a boil. At the same time, heat the oil in a flameproof casserole. Add the rice to the oil until grains are just coated, then add the water to the casserole. Cover and bake in a preheated 375° oven for 25 minutes. By then the water should be all absorbed into the rice. During the baking, put the apple slices and cinnamon into the apple juice to soak. When the rice is done, drain the apples and blend them and the raisins into the rice. Add the chopped green onions at the very end.
Cream butter, Crisco, brown sugar and white sugar. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and eggs. Beat well after each addition. Add vanilla. Bake in 325° oven for 1 hour and 25 minutes in tube pan.
Mix the first 4 ingredients; add all except oats and chocolate chips and mix. Add oats and chocolate chips. Stir well and drop by teaspoon on cookie sheet. Bake for 13 minutes at 350°.
Combine yeast, 3 cups flour, sugar, baking soda and salt. Heat milk and water to 120° to 130°. Add to first ingredients, mix well, then add additional 2 cups of flour. Pour into 2 glass bread pans that have been sprayed with pan and sprinkled with cornmeal. Sprinkle cornmeal on top and let rise in a warm place for 45 minutes. Bake in microwave for 6 minutes, no longer, than 6 1/2 minutes. Let rest 5 minutes. Eat fresh or toast.
Combine garlic salt, flour, rosemary, thyme and basil. Coat chicken with combined mixture. Brown both sides of chicken in 5 tablespoons of butter in heavy skillet. Add wine. Cover and simmer for 25 minutes. Saute onions and mushrooms in remaining butter and add to chicken. Cook, covered, for 15 minutes or until tender. Serve sprinkled with parsley.
Combine together crumbs and	butter	into 9-inch pie plate. Press and cool. Bake at 350° for 10 minutes.
Dissolve yeast in warm water; add 1 teaspoon sugar. In a bowl, cream sugar, lard and egg. Add warm water; beat. Add dissolved yeast; beat in flour and salt. Let rise, then press down when doubled and roll out or put in refrigerator and make rolls as needed.
Heat oven to 400°. Beat eggs with a fork until blended. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift flour, baking powder and salt and stir into mixture. Drop by teaspoons 2 inches apart on ungreased cookie sheet. Flatten with a greased glass dipped in sugar. Bake 8 to 10 minutes just until a delicate brown. Remove immediately from cookie sheet. Makes about 3 dozen cookies.
Combine wine, orange juice and Cointreau in a large pitcher; stir gently. Cover and refrigerate for several hours. Stir in club soda, lemon slices and orange slices just before serving. Serve over ice.
Add milk gradually to peanut butter in deep narrow bottom bowl, blending until smooth. Add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes.
Let cheese and butter soften, then beat together and add flour. Chill for 1 hour. Shape chilled dough into small balls (about 24 to 30). Place one ball in each cup of ungreased 1 3/4-inch muffin pans. Press ball in center and shape on bottom and sides of cups, forming a shell.
Heat soup in a medium saucepan over low heat; remove from heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add next 5 ingredients and mix well. Chill in mold until firm. Unmold and garnish with parsley. Serve with crackers. Yields about 4 cups.
Mix flour, milk, salt and pepper together. Place cheese on top of macaroni, then pour 1/2 of sauce over it. Put another layer of macaroni, then the rest of cheese and sauce. Sprinkle a little plain breadcrumbs on top. Bake at 350° until brown.
In a medium bowl, combine the onion, celery and bell pepper, then set aside. In a small cup, mix all the seasonings well and set aside. Next, you need to make your shrimp stock. Peel and devein shrimp. Place shrimp shells and all the vegetable trimmings from the onion, celery and bell pepper in a 3 quart saucepan; cover with water and bring to a boil. Reduce heat and simmer about 35 minutes. Strain and set the stock aside.
Combine Eagle Brand milk and 1 cup of milk in medium mixing bowl. Add puddings. Mix thoroughly. Gradually add rest of milk and vanilla. Pour into a 10-inch baked pie shell. Chill. Top with Dream Whip or Cool Whip.
Beat together eggs, sugar, vanilla and oil until creamy. Add zucchini. Combine flour, baking powder, salt and baking soda; add to zucchini mixture. Stir in cinnamon. Bake in 2 greased loaf pans at 325° for 1 hour.
Brown ground beef and drain. In large mixing bowl, combine all ingredients, tossing gently. Add dressing. Chill slightly before serving.
Beat egg whites until forms a soft peak, adding 6 tablespoons sugar gradually, then add cream of tartar and beat 1 minute longer. Put on pie and bake in oven on 400°.
Place meat in a glass baking dish. Season with 1 chopped onion, curry, thyme, pepper and salt. Cover. Refrigerate overnight. Remove meat from refrigerator the next day. Place meat in a large saucepan; cover with water. Add oil. Simmer 1 hour and 30 minutes. Add remaining half chopped onion. Simmer 15 minutes.
Saute pork and beef with onion until meat is cooked. Drain off fat. Add mashed potatoes, herbs and seasonings. Pour into 2 unbaked pie shells; cover with top crust and seal edges. Make a few vent holes in top crust. Bake at 350° for 30 to 45 minutes or until crust is cooked. Makes 8 servings.