HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Add flour and milk; stir until thickens. Add eggs to white sauce; stir well. Add remaining ingredients. Serve on bread or toast.
Put into half gallon jars. Fill jar with boiling water and seal. This may also be made in gallon jars, just double grapes, sugar and water.
Grind together ham, pork and veal. Combine meat, bread crumbs, pepper, eggs and milk. Mix thoroughly. Form into loaf and place into baking pan. Mix sugar, mustard and vinegar; baste over meat. Bake in moderate oven at 350° for 1 hour.
In a large skillet, over medium heat, stir-fry vegetables in 2 tablespoons oil for 3 to 4 minutes. Stir occasionally. In a small bowl, combine cornstarch, soy sauce and sherry. Blend together thoroughly, slowly adding beef stock and water. Add mixture to cooked vegetables, adding constantly to coat well. Cook over low heat for 2 to 3 minutes, adding additional water or stock if a thinner sauce is desired. Serve over Minute rice.
Toss lettuce with celery and oranges. Place slivered almonds and 1/2 cup of sugar in a frying pan. Fry until golden brown, stirring constantly. Place on waxed paper and crumble when cool. Heat salad oil, vinegar and 6 tablespoons of sugar for 2 minutes. Cool. Add almond extract. Add dressing to greens and toss. Place on plates and garnish with crumbled almonds. Serves 8.
Drain pineapple and orange. Add enough water to make 2 cups of liquid. Heat liquid to boiling point. Pour over both jellos. Stir until dissolved. Add cranberries and stir until the jellied part has dissolved. Add oranges and pineapples. Mix well. Pour into 8x12-inch dish and chill for several hours.
In a skillet, brown the sausage. Drain and discard drippings. In a large mixing bowl, combine sausage and remaining ingredients. Mix well. Place in a greased 2-quart casserole. Bake, covered, at 350° for 40 minutes or until lightly browned. Yields 6 cups. Makes enough to stuff a medium size turkey.
Saute meat for few minutes. Add first 9 ingredients and simmer. Season with salt and pepper to taste. Boil noodles and drain. Mix with meat sauce. Add chopped olives. Put in baking dish. Cover with cheese and parsley and bake at 325° to 350° (medium oven) for 1 hour.
Preheat your oven to 350°. Mix 1 cup sugar and cinnamon. Grease a tube pan well. Cut biscuits into 4 parts and roll in (white) sugar and cinnamon mix. Stack evenly into tube pan. Melt margarine in a small saucepan and stir brown sugar into margarine. Pour this mixture over biscuits and sprinkle nuts on top. Bake at 350° for 35 minutes.
Wash and drain fresh berries. Puree until smooth (add a little water to frozen berries, if needed). Add sugar and lemon juice and mix.
Beat egg and milk together. Batter chicken in egg mixture and then in flour. For a thicker crust, batter two times. Put into hot grease and brown on both sides or until done.
Sprinkle baking soda over dates. Pour boiling water over dates, add margarine. Let cool. Mix together all other ingredients. Add to date mixture. mix well. Turn into well greased loaf pan. Bake at 350° for 45-50 min. Test with toothpick before removing from oven. Serve with butter or whipped cream cheese.
Heat syrup until boiling. Pour over beets to within 1/2 inch of top of jar. Put 1 teaspoon ??? per quart (1/2 teaspoon for pints). Process 30 minutes in boiling water bath.
Put all ingredients in a blender. Cover and mix only until flour is moistened. Pour into waffle iron which has been coated with vegetable spray.
Dissolve yeast in 1/4 cup warm water with 1/3 teaspoon of sugar. Combine warm milk, oleo, 1/4 cup sugar and 1/2 teaspoon salt. Beat eggs, stir in warm milk mixture and then dissolved yeast mixture. Gradually beat in flour until too stiff for beaters. Then stir rest of four in by hand. Turn into greased bowl. Cover and let rise until double in size. Make into any kind of roll. Place in a greased pan. Let double in size. Butter top and bake in 400° oven 15 to 20 minutes. Remove from oven and butter top and serve.
Cream shortening with sugars until blended. Add eggs; beat very well. Add flour, baking powder, soda and salt. Stir in oatmeal, raisins and chocolate chips. Add Shredded Wheat biscuits. Drop by teaspoon on greased sheet. Bake in oven at 350° for 15 minutes, or until lightly brown.
Combine sugar, syrup and water in a saucepan. Heat to hard crack; add peanuts and stir until mixture turns a straw color (do not overcook). Add butter and baking soda; stir as it rises. Pour on a buttered cookie sheet to cool.
Cream eggs, sugar, and oil. Add dry ingredients. Add zucchini, raisins and nuts. Put in 2 greased loaf pans. Bake at 350° for 1 hour.
Have butcher break knuckles in 2-inch pieces. Place in a roasting pan and add chicken fat or butter, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400° until brown (about 30 minutes). Remove from oven and add flour, mixing well. Reduce oven heat to 350° and cook 30 minutes longer. Scrape mixture into a large soup kettle. Add broth and tomatoes. Cook at a simmer for 3 1/2 hours, covered.
Mix together first 5 ingredients. Mix flour, baking powder and salt together and add to first mixture. Spread in small cake pan. Sprinkle chocolate chips and nuts over top. Bake at 325° for 20 minutes. Double for 9 x 13-inch pan.
Light oven; get out utensils and ingredients. Remove blocks and toy autos from table. Grease pan and crack nuts. Measure 2 cups flour. Remove Johnny's hands from flour, wash flour off of him and re-measure flour. Put flour, baking powder and salt in sifter.
Melt butter, cheese and the soup on the stove. Mix onion and carrots together. Toss together. Put the cubes on the top and bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Cook onions until tender and drain. Stir in tomato sauce, eggs, cheese, oatmeal, salt, pepper and thyme. Add ground beef and pork, mixing well. Shape into a loaf in baking dish. Bake at 350° for 1 1/2 hours.
Combine all ingredients and simmer for 1 hour. Pour over apple pie or ice cream.
Mix together and cook until hot. If you are on Weight Watchers this is 2 1/2 points per 1 cup serving.
Combine fruits. Blend together mayonnaise, sour cream, lemon juice and ginger. Pour over fruit and toss. Serve on crisp salad greens. Sprinkle with coconut if you desire. Serves 6.
Mix all the ingredients, except the chocolate chips. Dust the chips with flour and stir into batter. Bake in a Bundt pan at 350° for 30 to 40 minutes. Frost with chocolate frosting and top with nuts (optional).
Mix all ingredients, except beef. When thoroughly mixed, add beef. Put in covered casserole dish. Bake at 325° for about 2 1/2 to 3 hours. Serve over rice or noodles.
Combine jello and boiling water, stir until dissolved. Cool. Add other ingredients. Pour into 9 by 13 inch dish and chill.
Combine crumbs, butter and sugar and mix well. Press mixture over bottom and sides of a 1-quart refrigerator tray; chill. Stir ice cream just to soften. With spoon, quickly zigzag concentrate through ice cream until marbled. Turn into crust and freeze until firm. Cut in bars or wedges.
While cooking rice, saute onions and pepper in oil in skillet. Then add onions, peppers and tomatoes to rice. Salt and pepper to taste. Add 2 tablespoons of margarine and continue to cook until rice is tender.
Beat eggs; add sugar, flour, syrup, butter, vanilla and pecans. Pour into pie shell. Bake in 425° oven for 10 minutes. Reduce heat to 350° and bake until knife inserted in center comes out clean, about 45 minutes.
Saute chicken with all of the ingredients in pan with a little oil (until sauce it thick). (Sauce to your taste.) Serve in the pita bread pocket with a choice of peas, sauteed onions, avocado and sour cream.
Melt all ingredients, except marshmallows. After a few minutes, add marshmallows. Pour into a greased 9 x 13-inch pan and refrigerate. Keep in refrigerator until serving and put remainder back in refrigerator. (Cut in squares before serving.)
Beat cream cheese at high speed until fluffy. Add Cool Whip, peanut butter, sugar and milk. Beat well. Spoon into crust. Chill at least 5 hours.
Steak should be about 1 1/2-inches thick. Dredge with flour and season with salt and pepper. Brown in fat on both sides. Add the other ingredients. Cover tightly and cook at 350° in oven or on low on top of range until tender (about 1 1/4 hours). Remove meat to a platter and make gravy from pan drippings. Yield: 4 servings.
Mix all ingredients together. Put in lightly greased pan. Bake at 400° for 30 to 45 minutes.
Cream together the cream cheese and honey. Add strawberries, bananas, marshmallows and nuts to cream cheese mixture. Freeze. Serve frozen.
Bring sugar, oil, vinegar, celery, mustard and salt to a boil. Let cool before pouring over cabbage. Marinate in a covered dish.
First Layer: Mix thoroughly and put in bottom of a 9 x 13-inch pan the nuts and melted stick of butter. Bake at 350° until brown, about 15 minutes.
Crust: Mix well the graham cracker crumbs and butter. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°.
Stir the yeast into the warm water. Set the mixture aside for about 10 minutes. Mix the flour and salt into a large bowl; make a well in the center and pour in the yeast mixture, sugar, eggs, milk, butter and lemon peel. Mix to a smooth dough; then lay the dough on a floured board and knead the dough until smooth and elastic (about 10 minutes). If you need more flour, add slowly until dough does not stick to the hands. Return dough to the bowl and cover; let rise for 1 hour, until it has doubled in volume. Punch down the dough and braid it or just knead it into a ball. Mold the ball the same length as the bread pan. Cover the pan and set the dough aside in warm place until it rises above the rim (about 1 hour). Bake for 35 minutes in a preheated oven (350°). Let cool down on wire rack.
Mix together. Store in covered container. Makes 1 1/2 quarts. Use 1 to 2 teaspoons in cup boiling water.
Stir milk, Neufchatel cheese, scallions and seasonings in saucepan over low heat until smooth. Stir in fish and Parmesan cheese. Prepare fettucine according to package directions, adding broccoli, carrots and red pepper at the last 5 to 6 minutes of cooking time. Drain. Toss pasta and vegetables with sauce and fish. Serve immediately. Serves 6 to 8.
Grease a 13 x 9-inch pan. Save out 1 cup of the dry cake mix.
Brown beef and onions. Pour off grease. Add remaining ingredients and simmer 1 hour. Makes enough for 50 buns or more.
Stir together flour, sugar, baking powder and salt. Blend in oleo and egg, stirring to make thick batter. Spread pie filling into oiled pan. Drop batter from spoon to cover filling. Bake at 350° for 45 minutes or until topping is brown. I take part of the batter and pat it on bottom of pie pan. I also use fresh apples.
Mix all of the ingredients together and pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Boil pork in salt water (using enough water to cook noodles). When pork is done remove from pot and add noodles. Cook 15 to 20 minutes or until tender.
Spread apples in 8-inch square pan. Sprinkle with water, cinnamon and salt. Work together until crumbly, using pastry blender, sugar, flour and butter. Spread crumb mixture over apples. Bake, uncovered, about 30 minutes. Serve warm with rich milk. Makes 6 servings.
Split hot dogs down the middle halfway. Mix ketchup, mustard and onion together. Stuff hot dogs with mixture. Bake at 350° until brown. Makes a great party or snack dish.
Combine ingredients. Bake at 350° for 20 to 25 minutes in jelly roll pan. While brownies bake, melt glaze in pan (double boiler). Cool brownies.
Mix all ingredients well. Serve over ice. Makes 100 (4 ounce) cups.
Put 1/2 cup water into skillet. Add ring sausage. Cook until water evaporates and sausage is browned (pierce slightly to remove grease). Put potatoes into casserole. Cover with 1/2 of tomato soup. Lay sausage on top. Pour remaining soup on top. Cover; bake in a 350° oven for 1 hour or until potatoes are tender. Serve with salad; makes a nice easy meal. Serves 4.
Cream eggs, butter and sugar. Add vinegar and remaining ingredients. Pour into unbaked pie shell. Bake for 50 minutes at 325°.
Bake 1 hour and 20 minutes in 350° oven. This recipe is very old and good.
Preheat oven to 325. Grease 10 inch baking dish. In 2 quart saucepan, over high heat bring 1 inch water to boil. Add broccoli and 1/2 teaspoon salt. Cover and cook 10 minutes. Drain and set aside.
For marinade, combine tomato juice, oil, basil, oregano, pepper and garlic. Set aside. Trim fat from steak and cut steak into four equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade.
Brown hamburger and onion. Place 2 tablespoons hamburger, 1 teaspoon tomato, olive and green pepper in Tostado. Roll up and place in 13 x 9 pan. Cover with Ragu. Bake at 350° for 30 minutes. Add grated cheese after 28 minutes. Melt cheese. Serve.
Cream together sugar and shortening. Add milk. Add yeast dissolved in water. Mix in enough flour to make consistency of pancake mix. Let stand 1 hour. Add soda, baking powder, salt and enough flour to make a regular biscuit dough. Knead until smooth. Put into a large sized bowl and cover. Refrigerate. This dough will last for 10 days. Just take desired amount of dough and roll out on floured board. Cut biscuits. Place in greased pan and brush with melted butter. Bake at 400° until slightly brown. Makes 75 to 80 biscuits.
Blend marshmallows, nuts, cool-whip; add pineapple and pudding. Chill before serving.
Combine cake mix, eggs, water and oil. Add chocolate chips. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix. Bring to a boil. Cover and let stand 10 minutes. Stir and serve. Makes 4 servings.
Cream together margarine, brown sugar, egg and vanilla extract. Add baking powder and salt. Mix well, then add mashed bananas and 3/4 cup coconut. Blend in flour. Pour into greased 13 x 9 x 2-inch pan. Mix remainder of coconut with 1 tablespoon of butter and sugar (melted) and spoon evenly over the top. Bake in oven at 325° for 45 minutes. Cool. Cut into bars.
Roll out pastry to 1/4-inch thick. Place in bottom of pie (deep dish) plate or round casserole.
Beat eggs with sugar. Add oil, water and pumpkin. Stir in dry ingredients. Then add dates, nuts and raisins. Blend together well.
Prepare lasagna noodles as package directs; drain. In blender or food processor, process tomatoes until smooth. In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about 3/4 cup of the tomato mixture in a 13 x 9-inch baking pan. Layer one third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, Ricotta cheese, parsley, Mozzarella cheese and Parmesan cheese. Repeat layering twice. Cover; bake at 350° for 45 minutes. Remove from oven; let stand 5 minutes before cutting. Refrigerate leftovers. Makes 8 servings.
Mix all dry ingredients in a large bowl. Add mixture of eggs, milk and oil. Mix well. Store in refrigerator for up to 6 weeks while in use. To bake, fill greased muffin tins 1/2 full. Bake at 400° for 15 minutes. These may be cooked and then frozen.
Cream shortening and sugar. Add eggs and molasses; beat well. Add sifted dry ingredients alternately with hot water, beating until smooth. Bake in greased 9 x 13-inch pan in moderate oven (350°) for 45 minutes.
Boil first 4 ingredients 3 minutes. Add remaining ingredients. Drop by tablespoons on wax paper. Cool. Remove and put in refrigerator.
Combine milk and egg yolks at low speed of mixer. Slowly add the juice, mixing until well blended. Pour into prebaked pie shell. Bake at 350° with or without meringue for 8 minutes. Chill.
Cook ground beef with garlic powder and onions. Add in kidney beans when meat is almost cooked all the way. Drain and set aside. Mix lettuce, tomatoes, avocados, cheese, chips and ground beef in a large bowl. Add dressing (add to preference; we prefer a light coat of dressing in the salad which would be just a little over half the bottle). Serve immediately.
Brown sausage; crumble. Set aside to drain on paper towel. Shred cheese. Combine all ingredients, except sausage. Mix sausage in last. Put in casserole dish. Cover; refrigerate overnight. Bake, uncovered, for 1 hour at 350°.
Heat wok or large iron skillet (chicken fryer); add oil and garlic. When garlic turns brown, remove. Add beef, cut in small thin pieces, and fry a few minutes. Season with salt and pepper to taste. Add beef bouillon mixture and continue to cook a few seconds or until meat is tender. (May be made in advance to this point.) Add mixture of cornstarch, soy sauce and water. Cook until sauce thickens, stirring slowly. Add green peppers, sliced lengthwise, and ginger. Heat thoroughly and serve over rice.
Peel and devein shrimp and pat with dry towel. Dice shrimp into 1/2-inch pieces. Mix together the egg, flour, milk, salt and pepper. Mix it until it's the consistency of pancake batter. Fold in diced shrimp. Drop batter by large spoon into 1/2-inch hot oil and fry just like a pancake. Drain on paper towel and serve hot.
Sift flour, sugar, salt, baking soda and cocoa together into a 9 x 13-inch pan. Make 3 wells in dry ingredients. Mix oil, vinegar and vanilla together; pour into the 3 wells. Pour water over all. Mix with fork until smooth. Bounce pan lightly for air bubbles to rise. Bake at 350° for 40 minutes.
In a large mixing bowl, cream butter, sugar and cream cheese until light and fluffy. Add salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Stir in flour.
Combine first 8 ingredients in a saucepan; stir well. Bring to a boil over medium heat. Cover, reduce heat and simmer 20 minutes.
Cream sugar and shortening. Add remaining ingredients. Drop by teaspoonful onto cookie sheet. Sprinkle with sugar and cinnamon. Bake 12 to 15 minutes. Makes about 6 1/2 dozen.
Thaw fish if frozen. Use 9-inch pie plate. Sprinkle fish with salt and pepper. Arrange lemon slices atop fish. Sprinkle with mushrooms. Drizzle sake over all. Over high heat, bring water for steaming to boiling. Place pie plate on steamer rack over boiling water. Cover steamer and steam 12 to 15 minutes until fish flakes easily. Serve with rice. Makes 4 servings.
Cream butter and sugar. Add eggs 1 at a time and beat well. Stir in flour gradually and add nuts and flavorings. Bake in greased shallow pan at 375°.
Cook salt pork or turkey 30 minutes in 6 to 7 cups water. Trim any bruised spots on greens. Wash in several changes of cold running water to remove all traces of dirt and sand. Cut up and combine the greens in a Dutch oven or large pot, with remaining ingredients, including salt pork or turkey, and water. Cover and bring to a boil. Reduce heat and cook until done or tender, about 1 hour.
Cook broccoli; drain. Place in an 8-inch baking dish. Stir soup and cheese together; add milk, egg and mayonnaise. Mix until blended. Pour over broccoli. Combine bread crumbs and melted butter. Sprinkle over top. Bake at 350° for 35 minutes. Serves 6.
Heat oven to 350°; grease bottom only of 13 x 9 x 2-inch pan. Measure 2 tablespoons of chocolate syrup reserve. Mix brownie mix, remaining syrup, water and egg with spoon just until mix is moistened. Spread in pan. Bake 27 to 30 minutes (do not overbake), appearance or touch does not mean brownies are done.
Grate cheese and mix all ingredients except chili powder. Knead together until smooth. Roll in wax paper to form a log. Then sprinkle chili powder on paper and roll log in chili powder until coated. Refrigerate and serve with crackers.
Mix sugar and syrup and let boil. Beat in peanut butter. Stir over crushed corn flakes. Press into buttered cookie sheet. Cut into squares. Store in covered container.
Season both sides with tenderizer and salts. Add smoke and Worcestershire. Cover and marinate (turn once) 24 hours. Be sure to use a glass or stainless steel pan. Cook covered for 8 hours at 225°. Let cool; slice, then reheat. Use your favorite barbecue sauce to serve.
Place whole onions in dish. Place 1 bouillon cube in each onion. Cover and bake at 400° until tender.
Cream the butter and sugar well. Add and mix in, one at a time, corn syrup, prune puree and the egg. Sift together the flour, baking soda, salt and spices; mix into the wet ingredients. Chill dough for an hour or more. That done, shape the batter into balls the size of a walnut. Dip them, firmly, into the chopped walnuts and put them onto a lightly greased cookie sheet, walnut size up! Flatten each cookie, slightly, with the bottom of a glass. Bake at 350° for 10 to 12 minutes. Cool on a rack.
Combine first 7 ingredients. Cover and simmer 15 minutes. Cook noodles, drain and rinse. Place in a 9 x 13-inch baking dish in alternate layers of noodles, Mozzarella cheese, cottage cheese, and sauce. Sprinkle with Parmesan cheese. Bake at 375° for 15 minutes.
Boil soup then add gelatin add the rest. Let chill for 3 hours. Serve with ritz crackers.
Heat the margarine in a large skillet. Add the onion and okra. Cook mixture until onion is soft. Add tomatoes and spices to the skillet. Mix well. Cover and simmer 15 minutes. Stir in shrimp and crab meat and cook 10 minutes. Serve over rice or cornbread. Serves 6 to 8.
Cook broccoli as directed on package; drain. Cook onion, celery and bell pepper; drain. Combine soup, eggs, mayonnaise and cheese; mix well. Add broccoli and vegetables. Pour into well buttered casserole and bake in 350° oven until set. Remove from oven. Cover with chips and bake until light brown.
Mix the dry ingredients. Add other ingredients, except butter. Cook slowly until thick, stirring constantly. Remove from heat and add butter. Stir and pour into pie shell. Beat reserved egg whites until foamy; add 1/4 teaspoon cream of tartar and beat until soft peaks form. Add 4 tablespoons sugar and beat until stiff. Pour on top of pie. Bake at 375° until golden brown. Serves 6. Enjoy!
Combine flour and seasonings. Pound into meat with a meat hammer. Brown meat in shortening; pour off fat. Add soup and ketchup. Cover and cook over low heat for 1 hour. Add green pepper and cook for 20 minutes, or until tender. Makes 4 servings.
Place margarine in a deep ovenproof bowl or casserole and place in a 450° oven to melt while assembling the other ingredients. Mix together the flour, sugar, milk and vanilla. Stir until smooth with a wire whisk. Remove the bowl from the oven and pour flour mixture over the melted margarine. Don't stir! Pour can of peaches over the top of this. Again, don't stir! Return to the oven and cook at 450° for 10 minutes. Turn oven down to 375° and cook until crust comes to the top and is golden brown.
In large casserole dish spread refried beans evenly in bottom. Smash avocados and mix in lemon juice. Layer on top of beans. Mix taco seasoning in sour cream and layer on avocados. Layer grated cheese on sour cream. Next layer black olives, then diced tomatoes. Chill before serving. Serve with nacho chips.
Mix sugar, oleo and milk in large pan. Place over low heat; stir constantly. Bring to a boil; continue to stir and boil for 11 minutes (after it starts a full boil). Remove from heat; add chocolate chips and stir until melted. Add marshmallow cream.
Beat the egg white in bowl until stiff; set aside. In medium size bowl, put egg yolk. Add soda, salt, sugar, oil and milk; beat well. Add 2 cups of Sourdough Starter. As quickly as possible rapidly blend together. Take care not to break the bubbles now or later, as they are the leavening. Never beat or re-stir batter once it is complete. As soon as yolk mixture and Starter are blended, pour over egg whites, folding carefully to avoid breaking bubbles. Bake on hot greased grill.
Beat egg whites in mixer until stiff. Add sugar gradually, then beat in baking powder and vanilla.	Last, fold in nuts and cracker crumbs. Pour into well-greased 9-inch pie plate and bake at 350°. It makes own top and bottom crust. Top with whipped cream.
Melt margarine in a 13 x 9 x 2-inch baking pan. Add 2 cups flour and 1/2 cup powdered sugar; mix. Pat down flat in pan. Bake in a preheated oven at 350° for 20 minutes.
Mix ingredients in the order given and pack into loaf pan. Bake in a 350° oven for 1 1/2 hours. Serve hot or cold.