HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the dry	ingredients into a bowl. Add remaining ingredients, except for the brown sugar and nuts;	beat for 3 minutes. Pour into a greased 9 x 13-inch pan. Sprinkle with the brown sugar and nuts. Bake for 50 minutes at 325°. Good with Fruit Cocktail Cake Sauce poured over hot cake.
Heat oven to 250°. Mix popcorn and peanuts in large shallow roasting pan. Cook sugar, corn syrup and margarine in heavy 2-quart saucepan over medium-heat until mixture boils, stirring constantly.
Mix together sugar, eggs, butter, vanilla, pumpkin and water. In another bowl, mix flour, cinnamon, nutmeg and baking soda. Slowly add dry ingredients into first bowl. Then add nuts. Pour into loaf pans. Bake at 350° for 1 hour. Makes 4 loaves.
Sift flour and salt together in large mixing bowl. Combine yeast and warm water. Combine milk, sugar and shortening. Add to flour mixture until soft dough is formed. Knead dough and place in bowl with 1 tablespoon oil. Cover and let rise until dough is approximately double in size. Place on floured board and knead. Shape into small rolls and place on greased baking sheet. Let rise again until double in size and bake at 350° until brown.
About 20 minutes before serving, in 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops until they lose the pink color and are lightly browned on both sides. Stir in orange marmalade, water and soy sauce; heat through.
Break cauliflower into buds. Simmer in salted water until fork tender but not too soft. Cool. Dip buds in beaten egg seasoned with salt and pepper and then roll in bread crumbs to coat. Fry in deep oil at 350° until brown. Drain on paper towels.
Combine ham, onion powder, pork, eggs, salt, pepper and cracker crumbs. Mix well. Shape mixture into 9 x 5-inch baking dish. Combine sugar, mustard and vinegar. Mix well and spoon half over ham loaf. Freeze other half of sauce for future use.
Saute green pepper, onions, celery and meat in margarine. Add Beefaroni, cheese, peas and olives. Simmer 5 minutes. Serve hot or cold. Serves six to eight.
Use underripe cactus, except for a few ripe ones to give color to the jelly. Brush with vegetable brush under running cold water. Quarter and place in saucepan with enough water to cover. Boil until very tender. Mash with a potato masher and pour both liquid and pulp into a jelly bag to drip. Measure juice and, for each two and one-half cups of juice add one (3 ounce) package of powdered pectin. Bring to a full boil, stirring constantly. Add 3 to 4 tablespoons of lemon or lime juice and about one and a half times the volume of sugar as your measured juice. Bring again to a full boil and keep boiling for 3 minutes, or until it tests done. Pour into warm jars and cover tightly. It is done when it drips 2 drips separately off of spoon.
Mix juices, water and brown sugar in a small pot. Place spices in cheesecloth and tie with thread. Drop into the juices and bring to boil. Remove from heat and steep 5 minutes. Remove spices and serve.
Stir sugars and syrup together in a saucepan. Bring to a boil. Remove from heat. Stir in peanut butter. Mix well. Drop from spoon onto wax paper. Cool. Makes about 3 dozen.
Sift flour, soda and salt together. Cream shortening thoroughly. Add peanut butter and cream together until smooth. Add sugar gradually. Cream in well; add egg and vanilla. Beat thoroughly. Stir in dry ingredients and mix well. Shape dough into balls 1/2-inch thick. Flatten with tines of fork. Bake until done about 8 to 10 minutes in a 350° oven.
Melt margarine in a 2-quart baking dish. Mix flour, sugar and milk; beat until well mixed. Pour over melted margarine. Do not stir. Pour the berries over the top and again, do not stir. Bake at 350° until crust rises to top and is golden brown. You can use any fruit.
*Use as much shrimp, chicken and ham as you want for a Dutch oven full.
Boil chicken until tender with onion and celery leaves. Cool and debone chicken. Discard onion and celery leaves. Place chicken in large casserole dish. Combine rest of ingredients and pour over top of chicken. Let stand overnight. (Will freeze well). Cook, covered, 30 minutes at 350° and uncovered 15 minutes. May serve out of dish or excellent if served in the Pepperidge Farm Puff Pastry Shells.
Chop and mix together the cabbage, green pepper, onion and olives. Bring to boil the remaining ingredients; cool. Pour over chopped mixture; stir well. Chill 12 to 24 hours before serving.
Prick eggplant with fork and place on baking sheet. Combine eggplant and next 8 ingredients. Serve with Tapenade and French bread. Yield: 3 cups.
Combine all ingredients and mix well. Shape dough into balls the size of a walnut. Place on ungreased cookie sheet and bake at 275° about 30 minutes or until light brown in color. Roll in powdered sugar while hot and again after cookies have cooled.
Dissolve yeast in warm water; set aside. Mix flour, baking powder, sugar and salt. Cut in Crisco. Add milk until well mixed. Add the yeast mixture. Roll out and cut into biscuits. Let rise in pan and bake at 400° for 12 to 15 minutes.
Boil water, sugar, shortening and raisins together about 3 minutes until sugar is well dissolved. Put aside to cool.
Dice potatoes. Pour cream into skillet; add potatoes. Heat slowly over medium heat until cream bubbles over potatoes. Add onion and olives. When potatoes are thoroughly heated, add salt and pepper. Serve at once, garnished with paprika and parsley. Serves 6.
Wash and slice cucumbers (do not pare). Add other vegetables and salt. Cover with cracked ice. Let stand 3 hours. Remove garlic cloves; drain well. Combine other ingredients. Pour over vegetables and heat to boiling point. Can and seal.
Preheat oven to 350°; grease and flour a tube pan. Mix eggs, sugar, and oil; add flour, baking powder, salt, vanilla, milk, extract, and coconut. Pour into tube pan and bake 55 minutes. Cool in pan for 1 minute before removing. Pour sauce over hot cake.
Beat eggs until they are frothy. Add sugar, oil and vanilla. Beat until thick and lemon colored. Add next 5 ingredients and mix well. Add nuts, then beat in zucchini last. Pour into 2 greased and floured loaf pans, 9 x 5-inch and bake at 350° for 1 hour or until cake tester inserted in center comes out clean. Let loaves cool in pan for 10 minutes before inverting on rack. Let cool completely. Raisins may be added. Remember add zucchini last. Freezes well!
Soften cheeses to room temperature. Mix well. Add nuts and garlic powder; mix well. Shape into ball. Roll in chili powder. Wrap in plastic wrap. Chill until firm.
In a large mixing bowl, stir together the water, salt, sugar and honey, then add the dry yeast on top of the mixture. Let the yeast dissolve for about 10 minutes. Then add the wheat germ, oat bran and bran flakes and stir in flour until the batter is thick. Pour into kneading pan or on the table. Knead until stiff or about 15 minutes. Grease top of dough; cover and let set until it rises to double in size, then divide into five loaves and leave to rise again. Bake in 275° oven for about 50 minutes.
Step 1: Heat 1 gallon water to boiling point. Add coarse salt. Let set 7 days.
In large saucepan add all ingredients except vanilla. Stir over a low heat until sugar dissolves. Gradually increase heat to a rolling boil. Boil for 1 minute, remove from heat and add vanilla. Set pan in cold water and stir until thick pouring consistency. Pour over cake and set aside until frosting resembles fudge.
Saute onion in drippings for five minutes. Drain off grease. Add meat and brown. Add remaining ingredients and cook slowly for at least 1 hour. May even be cooked in a slow cooker if you have one. Leave it on for about three or four hours. Serve with onion rolls or over cooked noodles.
Combine meat, egg, onion, milk, cornflakes, salt and pepper. Form into 6 patties, roll in flour and brown in fat. Place in baking pan. Cover with mushroom soup. Bake at 350° for 45 minutes.
Preheat oven to 350°. Soften cream cheese and combine all ingredients except rolls. Open rolls and divide into 4 rectangles. Divide cream cheese mixture into fourths and spread on rectangles. Roll up lengthwise and cut into 8 pieces. Brush with beaten egg whites and sprinkle on poppy or sesame seed (optional). Bake on cookie sheet for 20 minutes. Makes 32 canapes.
Beat egg; add milk, salt and pepper. Add shrimp; toss to coat all. Dip shrimp in cracker crumbs and drop into hot, deep oil. Fry until brown.
Sift dry ingredients together. Add egg, buttermilk and shortening. Drop onto greased griddle.
Mix well and sprinkle 1/4 mixture in bottom of cake pan. (Do not press.)
Heat butter and milk. Beat eggs. Add sugar, salt and sour cream. Add warm butter and milk. (Put yeast in cup with a little warm water, sugar and flour.) When yeast activates, add with butter and milk. Leave until dough doubles in size. Punch down and knead 8 to 10 minutes. Grease and flour 2 loaf pans or round. Let sit until doubles again. Bake at 350° for 1/2 hour.
Cut up fine the onion, pepper and celery. Simmer in butter; brown slightly. Fry hamburger with salt and pepper. Combine remaining ingredients. Cook together for a few hours. Serve on hamburger rolls.
Cook macaroni until tender, 8 to 10 minutes. Drain. Brown ground beef; add chopped onions. Add kidney beans with juice. Add seasonings as desired. Add tomatoes, cut up, with juice. Combine. Put in large casserole. Bake in 350° oven about 30 minutes until hot and bubbly. Add cheese a few minutes before removing from oven to melt.
Heat vinegar, celery seed, salt, mustard seed and sugar. Let cool. Pour over cabbage, green pepper, pimento and onion. Let stand overnight. Serves 10 to 12.
Process milk and bananas in blender until smooth. Mix sugar and cornstarch in medium saucepan. Stir in milk mixture. Heat to simmering over medium heat, stirring occasionally. Lightly beat egg yolks in small bowl; whisk about 1/2 cup milk mixture into egg yolks. Whisk yolk mixture back into saucepan. Cook over medium heat, stirring constantly until thick enough to coat the back of a spoon. Do not boil. Remove from heat, stir in rum, liqueur and vanilla. Pour into large heatproof pitcher or bowl. Cover; refrigerate until chilled. Just before serving, stir half and half into eggnog mixture. Serve in mugs. Garnish with whipped cream and sprinkle of cocoa. Tie pieces of ribbon around candy canes. Use as stirrers.
Heat oil. Saute onion, green pepper and celery. Crumble meat and brown it. Mix the catsup, mustard, vinegar, salt, pepper, paprika, cumin and chili powder in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Pour sauce over meat and mix together. Bring to boil; reduce heat and simmer for 20 minutes. Serve on hamburger buns.
Let tea cool. Use gallon container. Pour pineapple juice into container; add lemon juice and sugar and mix well. Add boiled tea after it has cooled. Finish filling container with water.
Place in a large bowl; beat until frothy. Pour into chilled punch bowl. Makes 3 quarts.
Lightly grease 13x9 baking dish. Preheat oven to 375°. Drain tamales, reserve liquid and discard fat. Remove wrapping from tamales and line dish with tamales. Stir together liquid from tamales and chili.	Pour over tamales. Saute bell pepper and onions in small amount of oil. Sprinkle peppers and onions on top of chili. Bake approximately 20 minutes to heat through. Remove and cover with cheese and tostitos. Return to oven and bake approximately 12 minutes until cheese is melted. Tabasco or red pepper can be added if desired. Serve with tostitos or crackers. Serves 6-8.
Cream the sugar, flour and eggs. Stir in the creamed corn. Put the mixture into a 9 x 13-inch cake pan or any baking dish. Cover the mixture with milk (enough to cover the top). Put slabs of butter on top of the milk. Bake at 350° until thick on top, approximately 1 to 1 1/2 hours.
Mix thoroughly until batter is smooth. Melt 2 tablespoons oleo and mix in batter. Cook on hot griddle. Makes 8 to 10 medium pancakes.
Spread potatoes evenly over bottom of well-greased baking dish. Sprinkle with salt and pepper. Break corned beef into fairly large pieces. Spread over potatoes. Combine soup and water; blend thoroughly and heat in saucepan over low heat to boiling point. Stir constantly. Pour over meat and potatoes. Cover and bake at 325° for 1 hour and 30 minutes, or until potatoes are tender. Serve while piping hot. Yields 6 to 8 servings.
Combine biscuit mix, 1/4 cup of sugar and 1 teaspoon of cinnamon in a large bowl; make a well in center of mixture. Combine egg, applesauce, milk and oil in a small bowl. Add applesauce mixture to dry mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400° for 12 minutes.
Saute first 4 ingredients in large frying pan. Add 3 1/2 to 4 cups of water. Bring to a boil. Add noodles. Cover with lid and simmer 15 minutes.
Grate cabbage and onions and put in large glass jar. Boil vinegar, turmeric, celery seed, salt and sugar and pour hot over cabbage and onions. Place in refrigerator for 24 hours. Serve on hot dogs or make reubens. Use red cabbage if you like for color.
Leftover brown or white rice will also work. Large pasta shells or ziti don't work well.
Combine all ingredients in blender. Blend until emulsified. Store in refrigerator.
Peel and cut turnips into 1/2-inch thick slices. Steam carrots and turnips until crisp and tender, about 10 minutes. Drain well. In a medium nonreactive saucepan, combine butter, lemon juice and cayenne pepper with carrots and turnips and cook, tossing over medium heat, until the butter has melted and vegetables are coated and warm, about 1 minute. Season with salt to taste. Serve warm.
Melt butter in skillet. Add onion, peppers (cut into julienne strips) and saute about 2 minutes. Remove and set aside. Add beef. Sprinkle with garlic powder. Saute, stirring lightly, until browned. Add tomatoes and bouillon cube and simmer 10 minutes. Blend cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture and cook until thickened. Add onion and green peppers. Heat thoroughly. Serve immediately with whipped potatoes or buttered rice. Serves 6.
Combine first 5 ingredients. Mix oil, vinegar, salt and sugar and pour over kraut mixture. Refrigerate overnight.
Fry bacon partially done (not crispy). Remove from pan and cut in bite-size pieces. Add green pepper to drippings. When cooked, add hominy and heat through. Add bacon. Add hot sauce to eggs and beat slightly. Add salt to taste. Pour eggs in hominy mixture and continue to cook while stirring until eggs are set. Serves 4.
Combine ingredients. Add milk if too heavy to roll. Roll into 1-inch thick pieces and flatten. Slice at angle to make 4-inch pieces. Put into boiling water. They are done when they float to top. Serve with buttered, browned bread crumbs or butter sauteed onions.
Cream all together, except shrimp, in mixer for 10 minutes at high speed. Drain, rinse and break up shrimp. Add to other ingredients and refrigerate overnight.
Cook beans until tender. Brown meat in bacon fat. Add to beans and other ingredients. Cook until well blended.
Combine the cucumbers, onion, green pepper in a bowl. Ad the sugar, vinegar, salt and celery seed; mix well. Cover and refrigerate for at least 24 hours. Can be kept about 3 months.
Pour broth into a shallow 2 1/2 to 3-quart baking dish. Gradually and smoothly stir in polenta; mix in corn. Lay pork chops on top of polenta mixture. Bake in a 350° oven until pork chops are hot in thickest part, 25 to 30 minutes. Sprinkle meat with grated Parmesan cheese and chopped parsley. Serves 4.
Mix graham crackers, butter and 2 tablespoons sugar well. Press on sides and bottom of 9-inch spring pan. Place in freezer. Preheat oven to 450°. Beat cream cheese and sugar until smooth and light. Beat in eggs, vanilla and cornstarch until blended. With spoon, stir in sour cream and pour into pan. Bake 10 minutes at 450°. Reduce heat to 200° and bake 45 minutes. Very quickly crack oven door and let stand 3 hours. Wrap in plastic wrap after removing sides of pan and chill.
In a medium bowl, combine turkey, potatoes, broccoli, squash, carrots, pepper and onion. In a small bowl, combine mayonnaise, mustard, lemon juice, dill, parsley and garlic powder. Fold mayonnaise mixture into turkey and vegetables mixture. Cover and chill at least one hour.
Mix first 7 ingredients and make into meatballs. Put cooking oil in a skillet and brown the meatballs. Take them up and set aside.
Combine all ingredients, except the cheese, in a baking dish. Bake in a preheated 350° oven for 20 to 25 minutes, or until bubbly. Add cheese; bake for 15 more minutes.
Cream margarine and shortening. Add sugar and beat well. Add eggs, one at a time, beating well. Add flour and milk, beating thoroughly. Add flavoring.
Cook onion and garlic in hot oil until tender. Stir in soup and water; heat thoroughly. Cook manicotti shells in salted boiling water; drain. Combine eggs, cottage cheese, jalapenos and 1 cup of cheese; mix well.
Brown steak in oil. Add other ingredients. Cover and simmer for 1 hour. Add onion and pepper; simmer 5 to 10 minutes. Blend in cornstarch with a little water. Add to mixture with soy sauce. Serve over hot rice.
Cook chicken; take off bone. Place in a 9 x 13-inch pan. Combine broth and soup; bring to a boil and pour over chicken. Combine flour, buttermilk and margarine; spoon over chicken. Bake at 425° for 30 minutes.
Cook spaghetti; drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Pour spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage or Ricotta cheese over bottom of spaghetti crust.
Combine both ingredients and whip until smooth. Store in air tight container. Serve with fruit. (If serving apples, they need to soak in water and lemon juice so they do not turn brown.)
Mix all ingredients well into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 45 minutes or until done.
Cook roast until medium rare; slice thin. Add enough water to cover meat. Cook in Dutch oven for 1 hour over low heat. Serve on hard rolls.
Fry bacon crisp and crumble. Save 2 tablespoons of drippings. Cut or tear broccoli and cauliflower into small pieces (using stem is optional). Cut onions, if used, into small pieces. Mix broccoli, cauliflower, bacon, sunflower seeds and onions, if used, together.
Put greens into mixing bowl. Add olives, almonds, and cheese. Pour dressing over mixture and stir. Gently add oranges. Serve with croutons on top of salad or as a side. Yields 6 servings.
Mix all ingredients together and place in a greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Boil macaroni until tender with salt, drain macaroni and add cream, eggs and margarine, stir until margarine melts. Cut up cheese into small pieces into macaroni; mix well. Put macaroni and cheese into a medium size ovenware dish. Bake about 20 minutes or until cheese is melted and starts to turn brown. Bake at 350°. Let cool and serve. Serves 5.
Melt butter in boiling water in small bowl. Add 1/2 cup orange juice and 3 teaspoons orange rind. Beat egg with sugar until light and fluffy. Add dry ingredients, alternating with orange liquid, beating until smooth. Fold in berries. Bake in greased 1 1/2-quart loaf pan or 9 x 5 x 3-inch pan at 325° for 1 hour and 10 minutes. Turn out on rack and glaze while hot.
Dissolve jello flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon flavor; set aside. Add 3/4 cup cold water to lime. Pour into a 13 x 9 x 2-inch pan. Chill until set. Add 3/4 cup cold water to raspberry; set aside at room temperature. Add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and drained, crushed pineapple. Chill until very thick and spoon gently over lime jello. Chill until set, but not firm.
Place 1/3 of mixed greens in large bowl. Dot with 2 tablespoons mayonnaise, 1/3 onion, 1/3 cup of cheese and sprinkle with 1 teaspoon sugar and a dash of salt and pepper. Repeat for 3 more layers. Chill at least 2 hours.
Mix all seasonings and put into a shaker. Makes about 1 cup. Keep shaker covered in a cool, dry place.
Chop up broccoli and onion together. Add grated cheese and crumbled bacon. Mix together vinegar, sugar and mayonnaise; pour over broccoli mixture and let set 2 hours before eating.
In saucepan, mix sugar, salt, cornstarch and flour. Gradually stir in milk. Cook until thickens; boil 1 minute. Remove, carefully stir in egg. Blend in butter, vanilla and coconut. Cool; stir constantly. Pour into pie shell. Chill. Top with meringue with toasted coconut.
Combine the first 4 ingredients in a mixing bowl. Add oil and water and beat with electric mixer until smooth. Stir in remaining flour and mix well. Turn out on a floured board and knead until smooth. Oil a 2 quart mixing bowl and place dough in	it, turning it once to give a light cover of oil. Cover with a cloth and put in a warm place to rise to double its size (consult the package). In Florida this is no problem, even the porch is warm enough.
Grind vegetables and strain. Press out all juice. Mix with nuts. Mix with cream cheese and mayonnaise. Will spread 1 loaf bread. Refrigerate. Will keep for days.
Combine egg yolks and condensed milk. Cook on top of a double boiler until thick or of spreading consistency. Add the butter and vanilla and mix well. Set aside.
Drain pineapple; mix with cheese. Mix flour and sugar. Add to pineapple and cheese. Pour into buttered baking dish. Top with Ritz cracker crumbs, mixed with melted butter. Bake at 350° for 30 minutes.
Mix well the first six ingredients. Then add the next six. Pour into well-greased loaf pan. Bake for 1 hour at 350°.
In a large bowl, mix 3 cups flour, sugar, yeast and salt. Stir together eggs, water and oil; add to flour mixture. Beat with mixer for 1/2 minute, scraping bowl. Beat with mixer for 3 minutes on high. Using a spoon, stir in rest of flour. Put in a large bowl and refrigerate for 2 to 24 hours. Stir dough down and let rest for 10 minutes. Shape rolls and let rise for 40 to 60 minutes. Bake at 375° about 25 minutes.
Combine all ingredients. Shape into balls. Flatten with a glass dipped in sugar. (You may use white sugar, cinnamon sugar, red or green sugar crystals, etc.). Bake at 375° for 10 to 12 minutes until light brown. Makes 4 to 5 dozen.
Beat egg whites until frosty; add or beat in cream of tarter, then gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla. Spread in a well buttered 9 x 13-inch glass baking dish. Bake at 350° for 25 minutes. Cool on rack. Spread Cool Whip over top and spoon on pie filling. Chill several hours or overnight.
Saute onion, garlic and celery; add peppers and crabmeat. Cook, stir-fry style, until mixture begins to brown. Add cilantro and salt; cook a bit more until well mixed. Serve with tortillas or crackers.
Pour boiling water over oatmeal; let cool. Cream together good sugar, brown sugar, shortening and salt. Add eggs. Mix together cinnamon, soda and flour; blend and then add oatmeal mixture. Beat so it's incorporated. Pour into a 13 x 9 x 2-inch pan or two 8-inch pans.
Bring first four ingredients together and boil, 4-8 minutes. Mix in the marshmallow, chocolate, vanilla and nuts. Pour into 8 inch buttered dish and cool.
Preheat oven to 325°. Grease 13 x 9 x 2 baking dish. Sprinkle 1 1/2 cups of coconut into dish.
Mix well. Store in tight container and use as needed. Mix with hot water, 3 teaspoons per cup or to taste.
Preheat oven to 350°. Grease and flour 4 round cake pans. Blend all ingredients together except egg whites. Fold in egg whites last. Pour into prepared pans. Bake for 25 minutes.
Mix tomatoes, peppers, onions and salt. Let stand for 1 hour. Drain well. Add the remaining ingredients; tie spices in cloth. Bring to a boil. Simmer for 10 minutes in boiling water bath.
Combine sugar and butter, beat until fluffy. Beat in eggs, one at a time. Add pineapple. Fold in cubed bread. Turn into buttered casserole. Bake at 350° for 30 minutes.