HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar. Sift dry ingredients. Add to egg mixture. Fold in nuts and apples. Bake in greased pie pan at 350° for 30 to 35 minutes. Serve with ice cream or whipped cream.
Slice cucumbers lengthwise or when bigger slice them round. Put 2 pieces dill in quart jar, one on top and one on bottom. Do the same with the garlic, 2 pieces per jar. Mix water, vinegar and salt and bring to a boil. Pour hot liquid over pickles and if not enough liquid, make some more. Process in hot water bath until it comes to a good boil. Set aside and leave in 1/2 hour.
Cook apples in 2 cups water, covered, until soft and most of the water has been taken up. Remove from heat and stir until smooth with potato masher. Add sugar, cinnamon and salt. Cool. Mix flour, shortening (heap shortening) and salt well. Add cold water to make a soft pie dough.
Place meat in crock-pot with one can of broth and water on high. Sprinkle with pepper. Cover. Prepare veggies and add to crock-pot. Cover with more broth or more water. Add parsley. Cook on high for 4 to 6 hours or 10 to 12 hours on low.
Mix ingredients except eggs. Carefully mix in eggs or save them for garnish, if desired. Chill before serving. Calories per serving: about 270. Makes 6 servings, about 1 cup each.
Cream the sugar, butter and Crisco. Add eggs one at a time. Add flour, milk and nuts last. Bake 1 hour and 25 minutes at 325° in tube pan.
Brown hamburger; add seasoning packets. Add onion to hamburger mix. Roll up tortillas with meat and remaining ingredients, leaving out 1 cup of cheeses and remaining salsa. Put in a baking pan; top with salsa and cheeses. Bake in a 350° oven for 20 minutes.
Combine eggs, sugar, cornmeal, salt, butter, cream, and vanilla. Blend well before pouring into a 10 inch unbaked pie shell. Baked at 350° for 30 minutes.
Stir confectioners sugar, water and vanilla. Dissolve yeast in water. Combine milk, shortening, sugar and salt into the scalded milk. Stir in yeast, potato and egg. Gradually add flour to make soft dough. Turn onto floured surface. Knead until soft. Place in greased bowl. Turn so that all sides are greased. Cover. Let rise for 1 1/2 hours. Take out and roll out to 1/2-inch thick. Cut and let dough rise again. Then cut doughnuts and drop in 375° oil.
Fry ground beef and drain. Saute onion and bell pepper for 5 minutes. Add hamburger, salt, pepper, garlic, chile powder and tomato sauce. Mix well. Saute for 10 to 15 minutes. Stuff pocket bread with meat and some of the shredded cheese. Place in baking dish. After all pockets are stuffed, pour remaining cheese over top and cover with foil. Bake in 350° oven for 25 minutes. Serve with 2 slices of cucumbers and sour cream on top of each pocket.
Pour the cup of water over yeast. Add 1 teaspoon sugar. Stir. Let stand 10 minutes. Scald the milk and dissolve in it the salt and sugar. Let cool. When milk is lukewarm, add it to the softened yeast. Blend yeast mixture with about half the flour and beat smooth. Add beaten eggs and shortening, softened but not hot. Add enough more flour to make dough somewhat softer than for bread. Knead smooth. If desired, store dough immediately in refrigerator after placing it in a greased vessel covered with double thickness of wax paper tied down securely. If preferred, let the dough when first mixed rise in a warm place until doubled in bulk. Knead down, then store in refrigerator about 2 hours. Before rolls are wanted, take as much dough as required. Shape and place in greased pan. Let rise in warm place or over warm water until doubled. Bake about 15 minutes at 450°. This dough will keep for a week in the refrigerator.
Cream together sugars, butter, egg and vanilla. Sift together the flour, baking powder and baking soda. Add to creamed mixture. Stir in oats and coconut. Shape into 1-inch balls. Place on greased cookie sheet and bake in preheated 350° oven for 12 to 15 minutes.
Combine all ingredients. Pour into casserole and dot with butter. Bake at 350° for 45 minutes or until liquid is cooked up.
Mix dry ingredients (the first 5 ingredients). Mix into dry ingredients the mayonnaise, water and vanilla. Blend well for 2 minutes. Pour into greased and floured 9 x 13-inch pan or 2 round cake pans. Bake at 350° for 25 to 35 minutes. Test with a toothpick in the center of the cake to be sure if it's done.
Roast the meat for approximately 1 to 2 hours (depending on the size of the roast). Slice roast in very thin slices. Mix together the remaining ingredients and add to the water already in pan after it has roasted for 1 to 2 hours. Add meat back into pan and cook for approximately another 45 minutes. Serve warm with hard rolls. You may want to add hot peppers (or mild pepper) to your sandwich.
Prepare pasta as directed on package. Meanwhile, cook and stir peppers, onion and garlic in hot oil until tender. Stir in remaining ingredients. Toss with pasta. Serve hot.
Mix broccoli, onion and mushrooms with a little oil in a buttered pie plate. Mix together milk, egg, cheese, biscuit mix, salt and pepper and pour over broccoli mixture. Bake at 375° for 25-30 minutes or until firm.
On a lightly floured surface, roll pastry to 1/8 inch thickness. Cut with a 2 1/2 inch round cookie cutter. Press onto the bottom and up the sides of greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. In a skillet, brown sausage; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Garnish with chopped olives.
Place hen in a large Dutch oven and cover with water. Add salt and pepper. Bring to a boil. Cover and reduce heat; simmer until tender. Remove hen from broth, reserving broth. Cool hen; remove meat from bones. Dice meat.
Cook all ingredients in large pan until tender. Cook 20 minutes. Pour into sterilized jars. Makes 3 quarts.
Spray 11 x 13-inch pan. Layer noodles, uncooked sausage, cheeses and vegetables. Repeat layers; pour tomato sauce over all. Bake at 350° to 375° for 1 hour, covered.
Mix all ingredients in bowl and mix until smooth; don't add cherries until all mixed well. Make enough for filling and sides and top of 2 layer cake.
Coat saucepan with half and half cream. Add a little salt, 1/8 stick of butter and a little garlic powder and place on a very, very low fire. Bake redfish in microwave or oven until done. When redfish is almost finished, place a large slice of Mozzarella cheese over every piece of fish and replace it until the cheese starts to melt. As fish is about ready, raise fire under sauce a little. Add Parmesan cheese until creamy. When fish and sauce is ready, pour sauce over the fish. Add parsley for decoration. Enjoy!
Cut bacon strips into 1/4 inch pieces. Brown in the frying pan. Pour off all but 2 Tbsp. grease. Dice onions and add to bacon and brown. Dice green pepper after parboiling (just bring to a boil and drain). Add to bacon and onion while cooking.
Grease 13 x 9-inch pan. Cook noodles until tender, 8 to 10 minutes. Drain and set aside. Beat butter and sugar in a large bowl. Add cottage cheese, sour cream, salt, vanilla, eggs and raisins. Stir in cooked noodles. Pour into pan. Sprinkle with cinnamon. Bake at 350° for 50 to 55 minutes until golden brown.
Beat taco mix, cream cheese and sour cream on high until smooth. Spread on platter 1/2-inch thick. Cover with lettuce and tomatoes, then cheese. Serve with chips. Enjoy!
In medium size bowl, combine all ingredients until well blended. Drop by teaspoon about 1 inch apart onto well-greased sheet. Bake in moderate oven at 350° for 8 to 10 minutes or until lightly brown. Remove from sheet immediately and let cool. Makes about 1 1/2 dozen cookies.
In a 10 or 12-inch frying pan with ovenproof handle, melt butter over medium-high heat. Stir in cinnamon and sugar. Thinly slice apples into pan. Cook, stirring until apples are translucent, about 5 minutes. Place pan, uncovered, in a 425° oven while you mix the batter, about 5 minutes. In a blender or food processor, whirl eggs and flour until smooth. Blend in milk. (Or whisk eggs with flour, then add milk.) Pour batter over apples in pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Dust with powdered sugar and let stand about 5 minutes. Cut into wedges. Makes 6 servings.
Have shrimp and mandarin segments chilled in the cans. Drain. Rinse shrimp in cold water; blot dry. Soften sour cream with dressing; combine with shrimp, fruit, celery, onion and cashews. Serve on shredded lettuce. Serves 4.
Blend flour, salt and shortening into coarse crumbs. Mix vinegar, beaten egg and ice water together; add to flour mixture. Add more water if necessary to work into soft dough ball. Refrigerate 30 minutes to let dough rest. Press into pie plate.
In large pot, melt margarine. Add chopped onions and cook until tender. Stir in soup and milk, mixing well. Add spices and turkey meat and bring to a slow boil.
Devein and wash shrimp thoroughly and drain. Sprinkle with salt, pepper and curry, mix well. Sprinkle with flour, brown lightly in	frypan	on medium heat. Place shrimp in baking dish. Arrange slices of bell pepper, onions and bacon strips over shrimp and sprinkle	with chopped celery. Pour sauce over dish content and bake for about 1/2 hour.
Prepare the mushroom by wiping them with a damp cloth, removing all dirt or grit that might be on them. Gently twist the stems and remove. Combine the cream cheese, crab meat, and seasoning in a mixing bowl and beat until well blended. Fill each mushroom cap and then dip the top into a combined mixture of crumbs and Parmesan. Place on baking sheet. Broil for 1 to 2 minutes or until crumbs are golden brown.
Mix on medium-high heat the butter and marshmallows until melted. Turn off heat; add food coloring until desired darkness. Add corn flakes. Stir until all are coated. Pinch off small amounts with buttered hands; make small wreaths. Place red hots for berries.
Mix bread crumbs with milk in bowl. Add ground beef and salt. Mix well. Shape into balls. Put in baking dish. Mix well the remaining ingredients and pour over meat balls. Bake at 375° for 45 to 60 minutes until done.
Brown hamburger meat and onion. Drain well. Cook potatoes and cream and prepare them as you would mashed potatoes. Drain string beans. Pour hamburger meat into oblong casserole dish. Pour string beans on top of meat. Spread potatoes on top of string beans. Bake in oven at 350° for about 15 to 20 minutes or until potatoes are lightly browned.
Beat first six ingredients together well; add flour and nuts, mix well. Bake in large pan 25 minutes at 350°. I use jelly roll pan (10 1/2 x 16-inch).
Combine first 4 ingredients; stir well. Combine flour, baking powder, cinnamon and nutmeg. Add pecans; stir. Add flour mixture to pumpkin mixture; stir well. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Yields 2 loaves.
Combine first 5 ingredients in container of electric blender; process until smooth. Sprinkle with paprika. Serve with fresh vegetables. Yields 1 1/2 cups.
Combine ingredients. Mix well. Roll into balls. Put on lightly greased cookie sheet. Press lightly. Bake at 350° until lightly browned. Let cool 5 minutes before removing from cookie sheet.
Mix the first 5 ingredients, slowly mix in flour and about half the M&M's. Drop by the spoonful onto an ungreased cookie sheet. Top with M&M's and bake for 3 to 5 minutes in a 300° oven.
Combine all ingredients mixing well. Drop by teaspoons 1 inch apart on well greased baking sheet. Bake at 350° for 10 to 12 minutes. Remove at once using moistened spatula.
Mix together corn syrup, molasses, brown sugar and vinegar. Boil to brittle stage, then add butter and salt. Allow bubbling to stop. Quickly stir in puff rice cereal. Butter your hands and form balls. Let stand on wax paper until cold.
Mix together well, bake at 350° to 400° in loaf pan for 1 hour.
In a 10-inch skillet, with a tight fitting cover, lightly brown beef and onion. Season to taste. Turn heat down to simmer. Spread Minute rice over beef. Pour and spread undrained corn, then pour tomato sauce over the corn. Add green olives. Cover tightly and let simmer for 15 to 20 minutes. Just before serving, add cheese slices and cover for 2 minutes.
Dissolve gelatin in hot water. Add pineapple syrup, lemon juice and sugar. Stir until sugar is dissolved. Add pineapple, cranberries, orange, celery and nuts. Pour in dish. Chill until set.
Dissolve gelatin in 2 cups of boiling water. Chill until it starts to thicken. Fold in mayonnaise, milk, pineapple, cottage cheese and nuts. Congeal and serve. Makes about 12 servings.
Preheat broiler. Butter both sides of bread. Arrange on baking sheet. Sprinkle with Parmesan cheese. Broil 3 to 5 minutes until golden brown. Cut into squares and set aside. Slice onions thinly. Melt butter in large skillet and add onions. Saute over medium heat about 15 minutes or until onions turn light golden color. Heat broth in saucepan. Add sauteed onions. Season with salt to taste.
In a mixing bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt. Add to the egg mixture. Beat for 2 minutes. Pour into a greased 8-inch square pan. Bake at 350° for 25 to 30 minutes. Cool on wire rack. Dust with powdered sugar. Serve plain or with vanilla ice cream and chocolate syrup drizzled on top.
Preheat oven to 325°. Toast almonds until light gold in color. Remove from oven and let cool. Wash broccoli and cut off flowerets into bite-size pieces. In a large bowl, combine spinach, broccoli, onions and cooled almond slices. Lightly toss. Add Mandarin oranges and 1/4 cup Honey-Orange Vinaigrette Dressing and lightly toss again. Add more dressing if needed. Serve as a side salad or add grilled or fried chicken tenderloins for a meal.
Mix all, except soup and wine. Form into balls. Coat balls with whole wheat (or white) flour. Place balls in crock-pot (I use a small one). Cover with mixture of soup and wine (I use a semi-dry red). Serve over noodles, bread or whatever.
Brown chops in skillet. Drain excess fat. Place slice of lemon on each chop. Combine brown sugar, ketchup and water. Pour over chops. Cover. Simmer 30 minutes. Remove cover. Simmer 10 minutes, basting chops occasionally.
Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn. Mix well and remove from heat. Put finished corn in heat proof casserole. Sprinkle with parmesan cheese and place under a broiler till evenly browned. Makes 8 servings.
Soak beans overnight in enough water to cover. Cube ham. Chop onion and pepper. Braise pepper, onion and ham in small amount of corn oil. Place beans in cooker and cover with water, seasoning and the braised mixture of ham, onion and pepper. Cook until beans are tender.
Place French bread on foil on cookie sheet. Slice on angle, not all the way through. Stuff slices with cheese. In saucepan, simmer together remaining ingredients. Pour over bread. Seal foil. Bake 20 minutes at 325°.
Grease a 9 x 13 inch casserole dish. Press pie crust to conform to bottom of casserole dish. Break chicken into small pieces and place on crust. Mix soup with broth from chicken (as much broth as you need to get soupy consistency). Add peas and potatoes to mixture; pour over chicken. Add salt and pepper to taste. Take crescent rolls out of cans and slice roll into 1 inch strips. Unroll strips and place in a criss-cross pattern over pie filling. Bake at 350 to 400° for 40 to 45 minutes. Cover lightly with foil if needed.
In a large skillet, heat oil. Saute onion and garlic until tender. Add potatoes. Cook uncovered, over medium heat for 20 minutes, stirring occasionally. Add sausage; cook and stir until potatoes are tender and well browned. Stir in chilies and corn; cook until thoroughly heated.
Brown chops in oil. Drain excess oil. Put remaining ingredients over chops and cover. Simmer about 1 1/2 hours, stirring occasionally, until chops are tender. Use the sauce over rice or potatoes. It's delicious! Yields 4 to 6 servings.
Fry bacon until crisp. Remove, saving 2 to 3 tablespoons fat. Add onion and green pepper and fry. Stir in corn and heat. Serve sprinkled with bacon.
Wash and cut up. Cook together until done. Scoop into blender (whip) and then put in a large boiler and add paprika, salt, black pepper, garlic salt, sugar, tomato paste and spices. Slow boil about 2 1/2 hours. Makes about 6 quarts.
Follow directions for mixing cake, using 3 egg whites. Pour into 9 x 13-inch greased pan and bake. After cake has cooled, punch holes in top of cake and pour can of cream of coconut over top. Then pour can of sweetened condensed milk over top of cake. Refrigerate at least 1 hour. Spread nondairy topping evenly over cake. Sprinkle on coconut flakes. Cover with cling wrap and refrigerate until ready to serve.
Place grated cheese in bottom of greased casserole. Add sliced potatoes on top of cheese. Pour soup and water on top of potatoes. Bake in 400° oven until potatoes are done (about 1 to 1 1/2 hours). Cover to cook.
Butter bread on both sides. Cut a hole in the center of the bread large enough to fit an egg. Put buttered bread in a skillet and break an egg in hole of bread; take the hole of the bread and put it in skillet on the side to toast. Cook on low heat and flip over to cook on both sides until egg is done. Cut bread around egg in pie shapes and use to dip in egg.
Sift dry ingredients together. Cut in margarine with pastry blender. Add eggs, bananas, oatmeal, chips or raisins. Drop on cookie sheet. Bake at 350° for 15 minutes. Makes 48.
Place grapes and sugar in saucepan; add no water. Boil 20 minutes or more real fast. Remove from heat. Work through sieve or Foly food mill. Pour in glasses. Seven cups equals 3 pounds sugar, 6 cups equals 3 pounds grapes.
Beat eggs slightly. Mix together all ingredients. Bake 30 minutes at 350°.
Mix together chicken, 1 cup cheese, vegetables, onion, 1/2 can cream of mushroom soup and 1/4 can cream of chicken soup. Separate crescent rolls. Press 2 crescent rolls together to form a rectangular shape. Scoop chicken mixture onto each rectangle (4). Fold rolls around mixture. Bake on ungreased cookie sheet for 12 to 15 minutes at 400°. Cover with sauce.
Saute onions and drained mushrooms in saucepan with butter. Pour rice and consomme in 2-quart casserole. Add sauteed ingredients, salt, pepper and herb seasoning. Bake (covered) for 1 hour at 350°.
Mix cocoa and sugar together in large boiler. Gradually stir in the milk, then heat to boiling. Boil for about 1 minute (to a good rolling boil). Then remove from heat and add butter, vanilla and peanut butter. Let sit until butter is almost melted. Then stir until it starts to get thickened. At this time, stir in oatmeal, 1 cup at a time. Pour in buttered 7 1/2 x 12-inch pan and let cool before cutting into squares.
Cook beans, drain. Put into bowl with mushrooms, onions and salad dressing. Refrigerate 1 to 2 hours. Toss to marinate occasionally. Cut tops from tomatoes. Scoop out centers and drain. Season with salt and pepper. Fill with bean mixture. Refrigerate until serving time (4 servings).
Brown beef in skillet, add rotel, can of water, noodles, bring to boil. Cover and lower heat to simmer until noodles are ready. Add corn and chili powder. Pour into 9 x 13 glass pan, top with cheese. Cook 350 until bubbly, serve with yellow cornbread.
Roll crescent rolls out flat onto cookie sheets. Bake to package directions (be sure not to overcook; lightly brown). Mix cream cheese, sour cream and powdered dressing mix; spread over cooled rolls. Put on the vegetables of your choice; top with grated cheese. Cut into bite size pieces and serve.
Thoroughly combine eggs, sugar, butter or oleo, lemon juice and vanilla; stir in coconut. Pour filling into unbaked pastry shell. Bake in oven at 350° for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool before serving. If desired, garnish with whipped cream and toasted coconut. Serves 6 to 8.
Combine in saucepan the Jell-O and pineapple. Heat until dissolved. Let cool, then add the buttermilk, Cool Whip and pecans. Put in refrigerator until set.
Saute onions and garlic in olive oil until translucent (no color). Add spices, turkey, beans and chicken stock. Simmer for 1/2 hour and stir in 2/3 of cheese. If desired, garnish with sour cream and jalapenos.
Melt chips and margarine slowly in boiler. When melted, take from heat and add noodles and peanuts. Drop from teaspoon onto wax paper. When cold, can wrap in foil.
Slice tomatoes 3/8-inch thick; set aside and let water drain. Salt and pepper to taste. Turn in meal. Fry in hot grease in skillet.
In a 4-quart kettle, pour a bottle of beer and an equal amount of cold water and a pinch of salt.	Use the beer bottle as a measure. In another kettle, pour milk plus water.	Bring both to boiling point, but do not boil. Add beaten egg to the milk. Now pour the contents from one kettle to the other, 6 or 8 times to prevent curdling.
Drain all canned fruits and add whatever additions of fresh fruit in large bowl. Mix together pudding mixture and pour over fruit and combine.
Butter bread and cut into cubes. Make alternate layers of bread cubes and cheese in buttered casserole dish. Blend rest of ingredients in bowl and pour over bread and cheese. Cover with plastic wrap, refrigerate overnight. Bake at 350° for 1 hour.
In large mixing bowl, mix Cool Whip, sour cream and sugar thoroughly. Add pineapple, bananas and lemon juice. Add pecans and cherries. Keep covered in refrigerator or freezer. This will serve 20 people. Will keep from Thanksgiving until Christmas.
Cook until vegetables are tender, about 15 to 20 minutes. Blend flour to half of the milk. Add rest of milk. Add to vegetables. Cook and stir until thickened and bubbly. Add grated cheese and stir over low heat until cheese is melted.
Roll out pastry. Cut twelve 4-inch circles. Fit into muffin cups. Fill each with some shrimp, onion and cheese. Beat remaining ingredients. Pour over cheese. Bake in a 400° oven for 15 to 20 minutes or until browned.
Mix all salad ingredients. Add enough dressing to lightly coat or hold salad ingredients together. Chill and serve.
Cream the brown sugar with the butter in mixer bowl until light and fluffy. Add flour, pumpkin pie spice, soda and egg; blend well. Stir in walnuts. Spread in greased 9-inch square pan.
Beat eggs and sugar and mix in other ingredients. Add chocolate syrup as you desire. Freeze in ice cream freezer.
Stir corn, eggs, cheese and green pepper together. Combine flour, sugar and seasonings. Add to corn mixture. Stir in half and half. Spoon into a greased 1 1/2 quart baking dish. Set baking dish in a deep pan and add one inch hot water to outer pan. Bake in preheated 325° oven for 1 hour and 20 minutes or until knife inserted in center comes out clean.
Mix flour, sugar, eggs, salt, soda and sour cream. Set aside. Cook until boiling point is reached and well blended the margarine, water and cocoa. Add to flour mixture. Pour into greased 9 x 13-inch pan. Bake 25 minutes at 350°. Frost while hot.
Heat filling ingredients in saucepan. Spread about 1/2 cup of filling on first layer; add a layer of cake, then filling, repeating for all layers and ending with the last of the applesauce mixture on top. Chill until ready to eat. Best after in refrigerator for a few days.
Mix sugar and vinegar together; pour over drained sauerkraut. Add celery, onion, green pepper and celery seed. Refrigerate for 24 hours before serving. Keeps well.
Place 1/4 cup sugar in skillet and	melt, stirring constantly until light brown syrup forms.	Gradually add milk and blend well. Add remaining 2 cups sugar and cook to soft ball stage. Remove from heat; add butter and vanilla.	Cool. Pour in buttered pan. Cut in squares and top with pecans.