HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and gradually add honey. Beat in egg yolk. Add lemon peel, flour, baking powder and lemon juice. Stir well. Chill dough. Shape dough into small balls and arrange on greased cookie sheet. Brush lightly with beaten egg white. Bake in a 350° oven for 10 to 15 minutes. Makes 4 dozen.
Cook and drain 2 packages frozen chopped broccoli. Place in a large Pyrex baking dish. Top with 1 (4 oz.) can mushroom pieces. Saute onion in butter until soft; blend in flour and seasonings, then add milk and bouillon cubes and cook, stirring constantly, until thick. Stir a little hot sauce into egg yolks, then return egg mixture to saucepan. Add cheese and stir until melted. Spread sauce over broccoli. Sprinkle with almonds and paprika. Bake 20 minutes at 350°. This makes a big casserole. To serve a smaller group, divide broccoli into two pans, or extra sauce may be frozen.
Cook and stir zucchini and onions in margarine for 10 minutes. Stir in parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and Mozzarella. Stir in zucchini mixture. Separate dinner rolls. Place in ungreased 10-inch pie pan. Spread crust with mustard. Pour vegetable mixture into crust. Bake at 375° for 18 to 20 minutes or until center is set.
Mix ingredients in baking dish. Spray dish with nonstick cooking spray. Bake at 350° for 30 minutes. Serve hot with squares of Italian bread.
Sprinkle steaks with pepper lightly and cover with buttermilk. Refrigerate for 2 hours or overnight. Mix flour, salt and pepper. Dredge each steak in flour until well coated.
Beat first 3 ingredients together well. Chill for 5 minutes in refrigerator. Beat whipping cream until fluffy. Fold into pudding mixture. Slice bananas; dip in lemon juice.
Pare quince and apples and grate them. Measure pulp. Measure 3/4 as much sugar as pulp. Pour boiling water over sugar and stir until sugar is almost dissolved. Add the fruit pulp and lemon juice and cook until mixture is clear. Pour into clean hot jars and cover with paraffin. It will be the appearance and consistency of honey.
Brown meat with onion and seasoning. Drain liquid from beans. Put meat and beans in layers in greased 2-quart casserole; heat soup and milk and pour over mixture. Put Tater Tots on top. Bake 45 to 60 minutes or until heated in 350° oven.
In a 13 x 9-inch pan, tear up angel food cake. Make pudding as directed on box and add the vanilla. When set, spread over angel food cake. Top with Cool Whip. Sprinkle candy pieces on top.
Cut tips from wings (put back for later broth). Cut wings at joint. Salt, pepper and flour, then fry. Place all ingredients in a pan except cornstarch. Bring to a boil and stir in cornstarch made into a paste with a little cold water. Boil 1 minute. (This sauce is better if made in advance and reheated before serving.) Pour sauce over fried wings. Makes about 3 cups.
Whisk together mayonnaise, chicken broth, yogurt and curry powder until well blended. Stir into the chicken until all pieces are coated. Peel and slice the mango from its stone. Cube the mango to about the size of the chicken pieces. Gently stir into the chicken.
Early in the spring, till your garden and lay into rows. After the last sign of frost, plant pinto beans (they must be pintos) in rows about 6 inches apart, then wait!
Line 13 x 9-inch pan with pepper rings. Beat eggs, milk and melted butter together and pour over pepper rings. Top with cheese. Bake at 350° for 30 minutes. Slice and serve on Triscuits or crackers.
In a medium bowl or food processor, mash avocado. Add sour cream, garlic powder, salt, lemon or lime juice, chilies and Tabasco sauce. Blend well. Stir in onion and tomato. Serve immediately, or store in refrigerator with plastic wrap against surface of guacamole to prevent from turning brown. Makes 2 about cups.
Mix in order given except cherry juice, raisins and nuts, then add 1/3 cup maraschino juice and raisins and nuts. For added variety, add chopped cherries. Use greased angel food cake tin or pour mixture onto a large cake sheet, putting half a cherry every 3 inches apart (to be squared off after baking). Bake about 25 minutes in a 350° oven.
Combine 1 cup flour, oats and brown sugar in small bowl. Stir in butter until mixture is crumbly; set aside. Combine apples with sugar, remaining flour and cinnamon. Place apple mixture in 9 x 12-inch baking dish. Sprinkle crumb topping over apple mixture. Bake for 30 minutes.
Place all ingredients in food processor or blender. Blend until smooth. Adjust seasonings and amount of onions to your taste. No fat; high fiber.
Make pudding with milk (I know package says 4 cups, but only use 3!), mix thoroughly with Cool Whip. Line bottom and sides of 9 x 13-inch pan with graham crackers. Pour in half of pudding mix; top with more crackers and repeat with other half of pudding mix and more crackers. Frost with frosting. Refrigerate overnight.
Melt butter and saute onion in it. Mix thoroughly the soups, onion and Ro-Tel. Place in dish by layers, Doritos, chicken and sauce. Repeat. Cover with cheese. Bake in medium 350° oven for 15 to 20 minutes or until cheese is melted.
Cook beans; press through food mill while still hot or beat by hand until smooth. Add all other ingredients and form into patties. Roll in bread crumbs or wheat germ. Fry in hot oil. If you prefer, oil a baking pan with vegetables oil and bake at 425° for 10 minutes or until brown, turning once. Serve hot and garnish as desired.
Put apples in a buttered 9-inch deep pie plate. Mix 1/2 cup sugar with cinnamon and sprinkle over the apples. Sift next 4 ingredients into a bowl. Add last four ingredients and mix batter smooth. Pour over the apples. Bake at 350° for 45 minutes until done.
Using pastry blender blend margarine into flour until well blended. Add milk and stir with fork until all flour is moistened. Scoop out onto floured surface. Knead dough just enough to mix. Pat or roll to 1-inch thickness. Cut out biscuits and place on baking sheet side by side.	Bake at 450° for 10 minutes or until tops begin to turn slightly brown.	Then broil until desired browned on top. Makes about 1 dozen biscuits.
Saute sausage for 5 to 10 minutes. Remove sausage but leave grease in skillet. Add the next 5 ingredients; saute 5 minutes and then add to crock-pot, including grease. Add the remaining ingredients to crock-pot and cook on low for 3 to 5 hours or until done. Serve over rice.
Dissolve yeast and the 1 tablespoon sugar in the lukewarm water. Scald milk. Let cool. Add shortening, sugar and salt. When lukewarm, add 2 cups of the flour to this mixture. Now add yeast and beaten eggs; beat well. Add remaining flour, enough to make stiff dough. Knead lightly and place in greased bowl. Cover and set in warm place for about 2 hours or until almost doubled. Work out dough for dinner rolls or roll out for cinnamon rolls.
Preheat oven to 400°. Mix sugar, milks and egg yolks together thoroughly. Add melted butter, raisins, vanilla and spices and mix well. Add bread cubes to mixture and toss to saturate bread. Pour mixture into a buttered 8 x 8 inch baking dish and bake for 25 minutes until pudding is lightly browned and set. Allow to cool before cutting. It gets firmer and is easier to cut when cool. Cut into squares and reheat slightly in the microwave before serving, if desired. Yield 8 to 9 servings.
Chop lettuce; put in bottom of oblong dish preferrably Tupperware container. Chop celery and onion together; spread over the lettuce. Pour peas over celery and onion. Spread mayonnaise over peas. Spread grated cheese over mayonnaise. Sprinkle bacon bits on top. Let stand in refrigerator 24 hours before serving.
Season the chops with salt and pepper; dredge them in flour. Brown on both sides in a small amount of fat. Remove browned chops to a casserole. Add soaked rice to the fat in the pan and cook, stirring frequently, until rice is lightly browned.
In a small bowl, combine flour, soda and salt; set bowl aside. In a larger bowl, combine shortening, sugars and vanilla. Mix until creamy. You may add egg at this point. Gradually add flour mixture in small bowl to the creamy mixture in large bowl. Add chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes.
Put pineapple in a 9 x 9-inch pan and put peaches and cherries on top. The peaches and cherries are drained. Pineapple is undrained. Sprinkle cake mix over fruit and then the nuts. Cut butter in small slices and layer over cake mix. Bake for 1 hour at 350°.
Mix flour, sugar, soda, baking powder, cinnamon and nutmeg. Add water to make a stiff dough. Mix well. Boil or steam for 4 hours. Grandma always uses more raisins.
Mix all ingredients together. Spread on tortillas fairly thin. Roll tortillas as small as possible, like a jelly roll. Chill overnight and cut in bite size pieces. Dip in picante sauce. Can also use a layer of refried beans on top of cheese mixture.
Mix sugar, cornstarch and water in saucepan. Cook until thick and clear. Remove from heat and stir in jello. Fill baked pie shell with 4 cups strawberries and pour mixture over berries. Chill for several hours. Top with whipped topping before serving.
When dough is thawed, make into little balls. Put in a 9 x 13-inch pan or use a Bundt pan. Sprinkle with 1/8 cup water. Put on top a mixture of the pudding, brown sugar, melted margarine, cinnamon and pecans. Bake at 350° for approximately 30 minutes.
Cook first 5 ingredients together. Layer tortilla and cheese with beef mixture, bottom layer ground beef mixture, top most layer being cheese. Bake at 325° for 1/2 hour. Use 9 x 12-inch baking dish.
Mix ingredients together until incorporated; do not overmix (lumps are okay). Drop tablespoons at a time into pan with 1/4 inch of oil; do not crowd. Cook until golden brown on both sides. Dust with powdered sugar. Serve immediately.
Soften margarine to room temperature. Beat with mixer while adding buttermilk, 1 cup at a time. Beat until smooth. Put in plastic bowls and freeze. Makes 5 pounds.
Beat butter and sugar; beat in eggs. Fold in dry ingredients, alternating with buttermilk. Add raisins and vanilla. Pour into greased pans and bake until golden brown. Cut a cross with the back of a fork across the top of the loaf before baking to prevent cracking. Bake in 350° oven. Bake 45 minutes to an hour for 2 loaf pans or bake about 40 minutes for 3 smaller pans.
Saute mushrooms in 2 tablespoons butter in skillet; set aside. Mix cream of mushroom soup, cream of celery soup, tomatoes and chicken broth. Heat well. Layer large casserole dish with crushed Doritos (save some to set around edge of dish). Put chicken (cut into chunks), mushrooms, pimentos and green chiles over Doritos. Pour the heated soups over all and top with the American cheese first, then the Mozzarella cheese. Put in 350° oven for 30 to 40 minutes or until bubbly.
Mix well; form into one or two loaves. Cover with sauce and bake 1 hour at 350°.
In a small pan, sprinkle Jell-O onto the warm water and leave spongy. Beat egg yolks and sugar with electric beater until very light and fluffy (about 5 minutes). Stir in the lemon rind, juice and half and half. Melt the spongy Jell-O over low heat, stirring constantly; stir into the yolk mixture. Cool the lemon mixture until it is just on the point of setting. Stiffly beat the egg whites and fold into the mixture into a serving bowl and put into refrigerator until set (about 1 hour).
Cook the eggplant and when it is done, drain the water off. Put eggplant in large bowl. Beat together 1 teaspoon salt, 2 eggs and 1 cup milk. Put this mixture in the bowl with eggplant. Add the next four ingredients to eggplant and mix all ingredients together. Pour into greased casserole and bake at 325° for 30 minutes.
Cut corn from cob. Set aside. Cook bacon in heavy skillet until crisp. Save 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add thin sliced onion to drippings in skillet. Cook over medium heat, stirring often, for 15 minutes or until onion is caramel colored. Add corn and cook for 8 minutes, stirring often. Stir in molasses, salt and pepper. Sprinkle with crumbled bacon.
Combine everything except butter. Cook to soft ball stage. Remove from heat. Add butter and beat to desired consistency.
Preheat oven to 400°. Mix all ingredients with hands. Spread in oblong pan. Bake 15 minutes. Take from oven and stir. Press 2 cups hot butter crunch against bottom and sides of 9-inch pie pan.
Boil hen until tender. Save stock. Dice the chicken and measure by cupfuls. Brown the flour in the butter and stir the broth to make brown gravy. Add onion. Season to taste with pepper and soy sauce. Drain Chinese vegetables and mix with chicken. Gradually stir in the onion gravy until mixture has the consistency of hash. Reserve any extra gravy to serve in gravy bowl. Serve chow mein hot over rice. Garnish with toasted almonds and green olives. Serves 10.
Brown hamburger and onion; drain. Mix all together and microwave on High for 20 minutes.
Mix and chill overnight. Roll in small balls and chill. Dip in 2 cups melted chocolate. (Make chocolate mixture of 12 ounces semi-sweet chocolate chips and 1/3 square of paraffin melted together in top of double boiler.)
Drain fruit. Heat juice from fruit and add Jell-O. Dissolve thoroughly. Chill until syrupy and add rest of ingredients. Pour into long Pyrex dish. Chill until firm.
In a large glass dish, marinate chicken in butter, parsley, scallions, mushrooms, chives, salt and pepper for 1 hour at room temperature or several hours in the refrigerator. If refrigerated allow chicken to return to room temperature. Heavily coat each piece of chicken with bread crumbs and bake in a preheated 375° oven for about 30 minutes or until golden, crunchy and done. Serves 8.
In saucepan, mix sugar, salt, flour, chocolate and cornstarch. Mix well before adding milk to mixture. Add milk and cook on medium heat, stirring constantly. After mixture heats through, add cup of mixture to beaten egg yolks. Then return to pan and cook until smooth and thick. Remove from stove, add butter and vanilla. Pour into baked pie shell and top with meringue, beaten well. Bake in 325° oven until brown.
Dissolve yeast in 1/2 cup water. Measure sugar, salt, shortening and 1 1/2 cups warm water in large bowl. Beat in yeast and eggs. Add 2 cups flour and beat until smooth. Stir in enough flour to make soft dough and mix well. Place in greased bowl; cover and let rise until doubled, about 1 1/2 hours. Punch down, cover tightly and refrigerate. Remove dough from refrigerator. Shape rolls and let rise, about 45 minutes. Bake in preheated 400 degree oven for 15-20 minutes, or until golden. Brush tops with butter. Dough will keep 3-4 days in refrigerator.
Combine apples and yams; pour into shallow baking dish. Mix remaining ingredients; spoon over entire casserole. Bake, uncovered, in a 350° preheated oven for 40 to 45 minutes. Stir occasionally.
Sift together flour, cocoa and salt; set aside. Add sugar gradually to Crisco, creaming well. Blend in the unbeaten eggs, one at a time, beating well after each. Combine soda with milk; add gradually to creamed mixture, beating well. Add dry ingredients all at once. Mix until well blended. Stir in boiling water until blended. Bake in a 9 x 13-inch pan in 350° oven for 35 to 40 minutes (15 minutes for cupcakes). Do not overbake as this is a moist cake.
Cook broccoli according to directions; drain. Brown onion in butter; dissolve flour in water and stir until thickened. Add cheese and beaten eggs; stir in broccoli. Bake at 325° for 1 hour.
Mix flour, margarine and pecans until coarse. Press into 9 x 13-inch pan and bake at 350° for 30 minutes. Let cool.
Place the frozen grape juice and water in a large pan. Add the Sure-Jell. Add the oleo, which helps keep it from boiling too high. Bring to a full rolling boil. Add the sugar; stir and bring to a full rolling boil. Boil for 1 minute. Skim foam off; pour into jars. Makes about 3 1/2 pints.
Place tenderloin in a kettle and add water, cider, sugar and vinegar. Cover and simmer gently until tenderloin is tender or about 1 1/2 hours. Remove tenderloin and place vegetables and apples into liquid. Sprinkle vegetables with salt and pepper. Cut tenderloin into 1/2-inch thick crosswise slices. Place slices on top of vegetables. Cover and simmer 20 minutes or until vegetables are tender. Serve with mustard and horseradish.
Preheat oven to 450°. In a bowl, mix together Bisquick, milk and cheese. Mix together until forms a soft dough. Drop by tablespoonful onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown (watch closely). In a small bowl, mix together melted butter and garlic powder. Brush over biscuits when still warm and serve. Makes 8 to 10 biscuits.
Preheat oven to 350°. Grease a 9 x 13 baking dish; set aside. Put 2 tablespoons margarine in a large skillet. Put onions (not green onions), celery, carrots and peppers in food processor; coarsely chop. Add to skillet. Saute until chopped vegetables are tender. Combine potatoes, green onions, sour cream, soup, milk, cheeses, salt and pepper. Stir in sauteed vegetables. Spoon into baking dish. Cover mixture with cracker crumbs. Drizzle remaining margarine over crumbs. Bake about 1 hour or until crumbs are lightly browned and mixture is bubbling. Serve immediately.
Cream sugar with eggs; add butter, milk, flour and baking powder. Pour into a greased and floured pan. Cover top with melted butter and mix 1/2 cup sugar and 1 teaspoon cinnamon; sprinkle over melted butter. Bake at 375° for 25 minutes.
Mix all ingredients thoroughly, reserving 1/4 cup bread crumbs. Pour mixture in large baking dish. Sprinkle remaining bread crumbs on top. Bake in a 350° oven for 30 minutes.
Melt cheese and butter in double boiler. Beat eggs well. Stir into melted cheese and butter, stirring constantly, until eggs are well cooked and thick. Add pimentos.
Mix pie filling with water and let stand 5 minutes. Then mix with fruit cocktail. Refrigerate until ready to serve.
Combine first 8 ingredients; mix well. Gently stir in crabmeat. Spoon crabmeat mixture into a lightly greased 1-quart baking dish. Bake at 375° for 15 minutes or more, if needed. Sprinkle with parsley. Serve warm with crackers. Yield: about 2 3/4 cups.
Remove silk from ears of corn. With sharp, paring knife, cut kernels from corn. Scrape cobs well to remove juice. Melt butter in a large frypan. Stir in corn and juices. Add water, sugar, salt and pepper. Cover and simmer until tender, about 15 minutes. To thicken, blend flour into milk, and add to corn. Bring to a boil. Continue cooking 5 more minutes, stirring occasionally.
Mix cottage cheese with Jell-O. Stir in fruit cocktail and cool whip. Chill.
Mix oil and wine. Place chicken in roasting pan. Pour mixture over chicken. Sprinkle oregano over chicken pieces. Thinly slice an onion and put on chicken. Take 2 cans stewed tomatoes, crush them and pour over tomatoes and juice over chicken. Top with mushrooms and seal with foil. Bake at 350° for about 1 hour or until chicken is done.
Put chili sauce and jam in pan. Simmer. Cut hot dogs into 1-inch pieces and put in sauce. Cover and simmer about 30 minutes. Serve hot.
Add all ingredients in large soup pot and simmer for at least one hour. Makes 3 1/2 quarts!
Peel carrots; cut into 2-inch cylinders. Bring all ingredients except parsley, to a boil over moderate heat. Cover and simmer over low heat. Shake skillet occasionally to roll carrots about. If liquid cooks away too fast, add more water.
Beat the meat, dip in flour and fry quickly in hot fat on both sides. Remove from pan and place in large clean pan. Use the same fat to fry the chopped onion.
Cream first 5 ingredients. Add salt and soda. Fold in oats, then corn flakes. Drop on greased cookie sheet. Bake at 350° until golden brown for 10 minutes.
*Note: If not dieting, use 2 teaspoons cornstarch instead of flour and 1/2 heaping cup of sugar instead of Sweet 'N Low.
Saute onions in oleo; add soups, chili powder, chopped peppers and chicken. Soften tortillas in hot shortening a few seconds, or warm in microwave for a few seconds.	Put 1 or 2 tablespoons of mixture on a tortilla; add a bit of cheese and roll. Put	seam side down in a greased casserole dish. Thin leftover chicken mixture with chicken broth and pour about 1/4 cup broth over enchiladas. Top with rest of grated cheese. Heat in microwave or oven until cheese melts. Good with sour cream.
Combine cinnamon stick pieces with the whole milk and whipping cream in a large saucepan. Heat 15 to 20 minutes on low heat. Take off heat and strain. Pour into large saucepan. Stir in sugar. Quickly whisk in egg yolks, one at a time. Cook over medium heat until mixture coats the back of a spoon. Strain into metal bowl. Set bowl in larger bowl if ice water until cool. Freeze according to directions with ice cream maker. This is very rich and creamy. Place in freezer until ready to use.
Cut sausage into 1/2-inch slices and brown slightly. Mix all ingredients together and simmer for 20 minutes. Add "Pasta Accents" and simmer 5 more minutes. Parmesan cheese for garnish. May be doubled.
Bake and mash potatoes. Add first 5 ingredients and put in casserole dish and top with mixture of 1/3 c. oleo, flour, brown sugar and chopped nuts.
Combine ingredients and pour into pan. Bake at 350° for 1 hour. May need to bake an additional 5 to 15 minutes.
Mix nuts, raisins, fruit, spice and flour. In another bowl, mix eggs, margarine and molasses. Combine well the first 2 mixes. Grease a round (8-inch) deep pan. Line bottom and sides of pan with wax paper and let paper hang over edges of pan. Spray with Pam spray. Pour mix into pan. Trim top of cake with cherries and pecan halves. Completely cover top of cake pan with wax paper and tie down with string. Place on rack in large canner. Fill canner with hot water to reach 1/2 way up pan. Start to boil and turn down. Replace water to keep halfway in pan. Cook 2 1/2 hours. Remove and place in oven at 300° until paper is dry. Cool overnight.
Pour boiling water over prunes and let stand 15 minutes. Drain and dice prunes. Add 1 teaspoon lemon rind and set aside.
Combine meat and onion; sprinkle with salt and pepper. Cook in oil for 5 minutes or until slightly browned. Drain fat. Cook noodles in salted water until tender. Place a layer of meat mixture in casserole dish. Add a layer of noodles and top with Mexicorn. Repeat process. Pour diluted tomato soup over all. Cover with grated cheese. Bake at 325° for 30 minutes.
Bake chicken; peel chicken from bone after cool. Boil 2 packages of broccoli and cheese. Cook rice. Use a large casserole dish; place rice on the bottom. Next, add broccoli and cheese for the second layer. Place chicken on the broccoli and cheese for third layer. Next, cover chicken with barbecue sauce. Bake at 375° until sauce is baked on chicken.
Use your hands and mix until creamy and smooth. Divide into 4 parts. Roll each part into a long thin roll. Cut into bite size pieces.
Cream together the first 6 ingredients in recipe. Add remaining 5 ingredients; mix well. Stir in nuts, coconut and chocolate chips. Either form into balls with your hands or drop dough by spoonfuls onto ungreased cookie sheet. Bake 10 to 15 minutes at 375°.
Cream together cream cheese and sugar. Stir in remaining ingredients. Pour into 9 x 13-inch pan. Cover with foil and freeze until firm. Cut into squares to serve. Garnish with additional strawberries, if desired.
Heat oven to 375°. Mix dressing, flour, bouillon and pepper in saucepan. Gradually add milk and cook, stirring frequently on low heat, until thickened. Add turkey and vegetables. Cook, stirring, until heated. Spoon in 8-inch square baking dish. Unroll dough in 2 rectangles. Press perforations together to seal. Place rectangles, side by side, to form square. Press edges together to form seam. Cut dough in 1-inch strips. Arrange in lattice design over turkey mixture. Bake 15 to 20 minutes, until golden. Prep time: 20 minutes. Cooking time: 20 minutes. Makes 6 servings.