HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put milk into double boiler. Rub together the cornstarch and margarine and stir into the hot milk, adding the bacon and celery. Let come to a boil. Pour a few drops of lemon juice over the oysters and bring them to a boiling point in their own liquor. Drain and (if they should curdle, wash them in a little cold water). Turn at once into the milk. Season with salt and pepper; remove the bacon and celery. Pour over broken crackers into a hot tureen or soup plates and serve immediately. Yields 6 servings.
Put hot water and oil in large bowl, then add yeast. Stir until dissolved. Add flour slowly to make paste, then a soft dough. Dough should be oily. Use well-greased hands to pan dough.
Mix stirred eggs and sugar well. Add oil and apples. Mix well. Mix flour, soda, spices and salt and add to above. Add nuts if desired. Bake in 8 x 10 Pyrex pan (lightly floured after greasing). Bake at 350° for 45 minutes.
Preheat oven to 350°. Lightly grease a 9 x 9 x 1 1/2-inch baking pan. In large bowl, beat eggs slightly. Add corn and chilies; mix well. Stir in rest of ingredients. Turn into baking pan. Bake for 40 minutes or until golden on top and well done. Cut into squares and serve hot with butter or chili.
Combine cauliflower, broccoli, onion, cheese and bacon bits. Toss well. Combine mayonnaise and remaining ingredients and pour over vegetables. Cover and chill for 4 hours. Serves 10 or more people.
Preheat oven to 300°. Lightly grease a jelly roll pan. Combine oats, coconut, pecans, sunflower seeds, wheat germ, sugar, cinnamon and salt in a large bowl. Stir together oil, water, honey and vanilla in small bowl. Pour over the oat mixture and mix well.
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim. Bake at 350° until slightly darker, about 8 minutes.
Dissolve jello; cool. Add soda. Chill until partially set. Drain pineapple (reserve juice). Fold in pineapple and sliced bananas. Pour into a 9 x 12-inch glass pan and set until firm.
No need to soak prunes. Empty into saucepan with water to cover. Bring to a boil, then cool. Mix together the cream cheese and peanut butter. Slit prunes; fill with cream cheese mixture. Chill.
Cook macaroni as instructed on box. Drain. Mix other ingredients; add to macaroni. Bake until cheese is melted and bubbly, about 30 to 35 minutes, in 350° oven.
In toaster or under broiler, toast bread. Cut bread slices in half and arrange on microwave-safe roasting rack. Divide beef into 8 portion servings and layer beef on toast halves. Let stand while preparing sauce.
Dissolve yeast in warm buttermilk; set aside. Sift soda, salt, sugar and flour into a bowl. Cut in shortening. Add yeast mixture. Stir until blended. Knead and roll 1/2-inch thick. Cut. Dip in melted butter. Place in greased pan; let rise 1 hour. Bake at 400° for 12 minutes.
While turnip greens are in their first hour of cooking, prepare dumplings. Sift and measure cornmeal; combine with other dry ingredients. Sprinkle onions over this and add enough boiling water to make a moderately stiff dough. Add melted shortening. Cover and let stand 5 minutes. Shape into small, flat pones. Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens. Cover and cook 20 to 30 minutes longer. Makes 4 servings.
Mix all ingredients. Pour into 13 x 9-inch pan. Top with 2 cups crushed corn flakes. Bake at 350° for 1 hour.
Melt oleo; add sugar and cocoa. Add milk and mix well. Put on stove and boil only one minute. Remove from fire and add oats, peanut butter and vanilla. Stir well working as quickly as possible. Drop on wax paper in spoonfuls and flatten in shape of cookie.
Mix sugar, cocoa and milk. Bring to a boil in large pan. Boil for 3 minutes. Stir in butter and vanilla. Add peanut butter. When peanut butter is mixed, add oats and walnuts. Mix well. Spoon out on foil or wax paper and let cool.
Stir onions into milk. Let stand 5 minutes. Combine with ground beef and potato flakes. Mix well. Form 4 hamburger patties. Brush Worcestershire sauce over top of hamburgers.
Mix flour with enough water to make ball about the size of a golf ball. On a floured board or paper, roll out the dough, but not real thin. Place your apple butter in center and bring half of dough over the apple butter. Press together and fry slowly in small amount of oil. Brown both sides, you may need a little more oil for other side.
Cook onion in hot fat until golden. Add meat and seasonings; brown. Add drained beans and soup. Pour into greased 1 1/2-quart casserole.
Cream 3/4 cup sugar and margarine. Sift flour and 1 1/2 tablespoons cocoa.	Add to creamed mixture alternately with milk. Pour into lightly greased 9-inch round cake pan. Combine sugars and 1/4 cup cocoa. Sprinkle over batter. Pour boiling water over all. Bake 30 to 40 minutes at 350°. When done turn cake upside down while hot. Serve hot or cold.
Cream butter with cream cheese until smooth. Add sugar and beat until thoroughly blended. Add eggs, one at a time, with portions of flour, beating well after each addition. Stir in vanilla flavorings. Spoon into a tube pan; bake for 1 to 1 1/2 hours in a 325° oven.
Mix marinade; add meat. Refrigerate 8 hours. Grill 6 inches from coals 35 minutes.
Put corned beef and cheese through food chopper. Mix in other ingredients thoroughly. Add enough mayonnaise so mixture will spread easily. Remove crusts from bread and cut in halves. Spread mixture on bread and roll. Toast in hot oven.
Preheat oven to 400°. Brush the skins of potatoes with butter and score them down the middle lengthwise. Bake them for 45 to 60 minutes or until tender.
Drain beets and pineapple; reserve juice. Combine sugar, cornstarch and vinegar and salt. Cook until thick. Fold in beets and pineapple.
Place all ingredients in small saucepan. Cook over low heat for 3 to 5 minutes.
Cut apple rings into halves. Arrange with fresh apple pieces on salad greens. Sprinkle with celery. Serve with mayonnaise. Makes 6 servings.
Preheat oven to 400°. Slice potatoes lengthwise to make "French Fries".
Beat together until well blended the butter, sugar, egg and vanilla. Add the combined flour, soda and salt; mix well. Stir in oats, cheese, wheat germ and bacon. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 12 to 14 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in loosely covered container. Yield: about 3 dozen cookies.
Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on high speed, scraping occasionally. Pour into greased and floured pans. Bake. Cool completely before filling with frosting. Frost with Sour Cream Filling.
Combine eggs, oil and pumpkin and beat lightly. Add dry ingredients, including the pudding mix. Blend. Then stir in the nuts. Pour into 2 greased 9 x 4 x 2-inch bread pans and bake in preheated 350° oven for 1 hour.
Spray crock-pot with nonstick spray. Mix all ingredients until smooth. Pour into crock. Cook on low for 6 to 8 hours. Serve in a bowl with vanilla ice cream.
Melt butter with marshmallows. Tint very dark green with food coloring. Add vanilla. Stir in corn flakes. Drop by teaspoonful onto a wax paper lined cookie sheet. Put 2 to 3 cinnamon candies on each wreath. Chill to set. Makes 2 to 3 dozen.
Place cheese in shallow serving dish. Pour picante sauce over. Set dish in center of platter and surround with chips.
Brown ground beef and chopped onion in skillet. Drain off fat. Add spaghetti sauce. Simmer 10 minutes. Break spaghetti in quarters and cook according to directions. Rinse and drain. Mix cooked spaghetti and sauce. Melt margarine in saucepan. Stir in flour and salt. Add evaporated milk and water. Cook over medium heat until thickened, stirring constantly. Add cheese.
Put all ingredients in casserole bowl, uncovered. Bake at 400° for 1 hour.
Mix together all ingredients until well blended. Shape into a ball. Roll in chopped pecans.
Cream sugar with butter and shortening well. Add eggs, one at a time, beating after each. Add (flour and baking powder combined) flour mixture and milk alternately. Beat well after each addition. Add flavoring. Put in greased and floured tube pan. Put in cold oven and turn oven on to 300° for 90 minutes.
Combine corned beef, cheese, sauerkraut, mayonnaise and chili sauce. Cover and	store in refrigerator. To serve, spread filling between rye bread slices;	butter outsides of bread and cook on sandwich grill until cheese melts. Makes about 5 cups.
Sprinkle Pepperidge Farm bread crumbs over top; salt and pepper to taste. Put in greased casserole dish. Add pepper, onion, salt, pepper and grated cheese on top. Sprinkle with bread crumbs. Bake at 350° for over 20 minutes.
Drain beans and layer with onions in a bowl. In a saucepan, combine vinegar, water, sugar, oil, salt and pepper; bring to a rolling boil, stirring to keep sugar from burning. Pour hot liquid over beans and onions. Cool. Cover and refrigerate overnight to marinate.
Baking time: 15 to 20 minutes. Temperature: 425°. Size pan: muffin pan.
Mix flour, oats, brown sugar, baking soda and salt. Cut in margarine. Pat down 1/2 mixture in square pan. Put in a can of cherry pie filling. Put other 1/2 of mixture on top and pat down. Bake 35 to 40 minutes in a 350° oven.
Preheat oven to 375F. In a 2 quart saucepan, melt butter. In a small pie pan, combine bread crumbs, parmesan cheese, basil, and garlic salt. Mix well. Dip chicken breast in melted butter then roll into bread crumbs to coat. Place chicken in a lightly greased baking dish. Bake for 50-60 minutes or until done. While chicken is baking, add wine, onion, and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce over and around chicken. Return to oven, bake for 5 minutes more or until sauce is hot. Serve with wild rice.
Brown beef and sausage; drain. Add onion, pepper, Ro-Tel and relish. Simmer 20 minutes. Add cheese and simmer, stirring until cheese is melted.
Let cool in refrigerator and then form, with buttered hands, like strawberries and roll in red sugar. Dip tops in green sugar. Can use a sliced almond for stem.
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Cook onions in drippings until tender, but not brown. Add with crumbled bacon to remaining ingredients and mix well. Simmer until heated.
On cookie sheet, ungreased, spread cheese evenly over tortillas, leaving small margin around edges. Top with chiles. Bake for 8 to 10 minutes at 425°. Cut into wedges and serve.
Grease an 8-inch square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add walnuts. Spread in pan and bake at 350° for 18 to 20 minutes. (Cookies should be soft in center when taken from the oven.) Cool in pan. Cut into 2-inch squares. Makes 16 squares.
Melt margarine and mix with stuffing. Place half of it in 2-quart baking dish. Add chicken. Mix 1 cup broth with each can of soup. Pour over chicken. Sprinkle with remaining stuffing on top. Bake at 350° for 30 minutes.
Melt margarine, picante sauce and Parmesan cheese until hot. Remove from heat and add sour cream. Salt optional. Mix well and pour over pasta and serve.
Saute ground beef with onion and green pepper. Cook noodles and cool. Add everything to casserole and heat for about 30 minutes at 350°.
Boil peas for 2 minutes; remove from heat and let stand 1 hour. Rinse well. Add to peas, ham, onion, salt and pepper. Cover and simmer 1 hour or until done. Cut ham from bone and simmer until vegetables are done (45 minutes).
Let orange juice and margarine warm to room temperature. Mix with 1 box confectioners sugar. Add crushed vanilla wafers and broken nuts. Roll into balls and roll in coconut.
Combine the first 7 ingredients in a blender thoroughly. Pour vodka into 4 tall glasses in equal amounts. Divide tomato juice mixture equally among the glasses and stir well. Garnish each glass with a celery stick.
In food processor, put basil leaves, pine nuts, garlic, salt, cheese and drizzle some olive oil on top. Put on lid and turn on. Put the remainder of the oil through the hole in lid. Leave on until well blended. Toss with hot, cooked pasta.
Combine all ingredients except shrimp and rice; place in crock pot. Cook 6 to 8 hours on low or 3 to 4 hours on high. Add shrimp last hour of cooking. Serve over hot cooked rice.
Brown ground meat and drain. Return to soup pot and add chili powder, onion, garlic, cumin, oregano and salt. Stir to combine.
Mix salt, flour and cream of tartar, then add water, vegetable oil and color. Cook over medium heat until thick and it feels good. Stir well while cooking. Let cool about 5 minutes.
Mix first nine ingredients together. Shape into 1-inch balls. Melt shortening in large skillet; brown meat balls. Remove and pour off fat.
Mix peanut butter, confectioners sugar, margarine and vanilla. Form into small balls. Chill 3 hours on cookie sheet. Melt in double boiler the chips and wax. Put toothpick in peanut butter and dip in chocolate. Return to cookie sheet and cool.
Put apricots, pears and juice in a saucepan. Cook for 5 minutes over medium heat. Place in a blender or food processor and process until pureed. Set aside.
Bake 30 minutes at 350° in a 9-inch baking dish (spray dish with Pam). Be sure that the center is "set". Cut in 2-inch squares when slightly cooled.
Cut beef into bite-sized cubes. In a large skillet heat half of the butter. Add the mushrooms and brown very lightly. Remove and set aside. Add the remaining butter to the pan and brown the onions. Remove and set aside. Add the beef cubes to the pan in batches, browning on all sides. Remove cubes as done, and continue until all beef has been browned. Remove all beef cubes and set aside. To the remaining fat in the pan stir the flour, then add the bouillon, wine, and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay leaf and pepper.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan.
Soak the beans in cold water overnight. Drain and cover with boiling water. Add the sliced onion and cook slowly until tender. Drain. Add salt, celery, green pepper, tomato soup, melted butter, pepper and salt to taste. Pour into a greased baking dish; sprinkle the top with crumbs and bake in a hot oven at 400° for 30 minutes. Bacon may be added, if desired, with other ingredients.
Rinse pork chops and pat dry. Sprinkle with salt and pepper. Coat with flour. Brown on both sides in oil in skillet; drain well. Arrange in single layer in rectangular baking dish. Combine sour cream, soup, soup mix and wine in bowl. Mix well. Spoon over pork chops. Bake at 325° for 45 minutes. Serve with wild rice and julienned carrots. Yields 8 servings.
Combine ground beef, cracker crumbs, eggs, onion, green pepper, salt, sage, pepper and milk. Mix lightly but well. Shape into a 12-inch loaf pan. Bake at 350° for 30 minutes.
Melt oleo and chocolate chips over low heat, stirring constantly. Beat in with spoon flour, sugar, walnuts, banana, vanilla, baking powder, salt and egg. Spread evenly in 8-inch square pan which has been greased only on bottom. Bake about 30 minutes or until center is set. Cool completely. Cut into 2-inch squares. Makes 16 brownies.
Grind vegetables. Sprinkle salt; allow to stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetables. Heat to boiling; simmer for 3 minutes. Seal in jars. Makes 8 pints.
Mix well. Combine cut up cooked beef roast and sauce. Simmer for 45 minutes. Serve on hamburger buns. I also use round steak.
Cream together cream cheese, egg yolks and 1/2 cup sugar until fluffy. Remove crust from bread; roll with rolling pin. Spread cream mixture on bread with medium thickness and roll up. Melt margarine in separate pan. Mix 2 cups sugar and cinnamon in another pan. Dip roll in margarine and then roll in cinnamon mixture. Freeze overnight. Bake at 350° for 15 minutes.
Fry bacon slowly in frying pan. In a saucepan put sugar, salt and cornstarch. Mix thoroughly. Add beaten egg and vinegar, mixing well. Lastly add cream, bacon and fat. Cook to desired thickness.
Melt margarine and blend in rest of ingredients. Split horizontally two packages of Pepperidge Farm rolls without separating. Spread bottom halves with sauce. Divide 1 pound of boiled ham between rolls and top with 1 package of Swiss cheese. Replace tops of rolls. Cover with foil. Bake 10 to 15 minutes at 400°.
Cream together butter, sugar, eggs and vanilla until fluffy, 5 minutes on high, scraping bowl occasionally. Blend in cooled chocolate. Sift together flour, salt and soda. Add to mixture alternately with ice water, beating well after each addition. Bake in two lined and floured 9 x 1 1/2-inch round pans at 350° for 30 to 35 minutes or until tests done.
Cook celery and onion in margarine until tender. Combine into bread mixture. Add seasonings and eggs. Add enough broth to moisten. Pour into loaf pan and bake at 400° for approximately 30 minutes.
Combine all ingredients. Pour in lightly greased baking dish. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean.
Cream the sugar and butter. Add eggs and mix well. Add the baking powder, salt, vanilla and milk and gradually add flour. Mix well. Add chocolate chips and mix well. Drop on a plain cookie sheet, one teaspoon at a time. Bake at 375° for 10 to 12 minutes.
Mix Jell-O with hot water and blend. Blend in sugar. Pour into mold and refrigerate for 1/2 hour. Add remaining ingredients. Refrigerate until firm. Unmold prior to serving. This may also be served with whipped cream.
Sprinkle brisket roast with celery salt, garlic salt and liquid smoke. Wrap in foil and refrigerate overnight. Combine catsup, vinegar, sugar, 1 tablespoon liquid smoke and Worcestershire sauce. Bring to a boil. Remove from heat and pour over brisket. Seal foil. Bake in oven at 250° for 5 to 5 1/2 hours. Allow to cool, then slice.
Cream butter and sugar. Add unbeaten eggs, one at a time. Sift flour, soda and spices. Add alternately with applesauce and syrup. Then add raisins and nuts. Bake at 350° in a prepared tube pan for 60 minutes or until a toothpick tests clean.
Heat pineapple with sugar. Soften gelatin in water and add to pineapple. Add lemon and cherry juices. Cool mixture. Mash cream cheese. Add cherries. Add whipping cream. Blend mixture with pineapple mixture. Pour into mold and chill until set.
Heat oil. Add garlic and ginger. Stir-fry 15 seconds. Remove garlic. Add vegetables and soy sauce. Stir-fry 3 to 5 minutes, stirring vegetables until they are tender-crisp.
Preheat oven to 350°. Melt margarine in large pan and saute onions. Add mushrooms, rice, soup and Cheez Whiz and stir well. Add frozen broccoli and cauliflower. Blend well. Put in casserole dish. Bake uncovered for 45 minutes.
Melt margarine in Corning Ware dish. Mix flour, sugar and milk in same dish. Add crushed pineapple. Bake in a 350° oven for 45 minutes.
Melt margarine and chocolate; cool slightly. Then add to eggs and sugar and mix well. Add rest of dry ingredients; then add vanilla and nuts. Mix until just moistened. Bake until just done to assure chewiness and moistness (350° for 25 to 30 minutes).
Salt, pepper and paprika chicken breasts; place in bottom of crock-pot. Mix soup, sour cream and wine; pour over chicken. Sprinkle again with paprika. Cover; cook on low 7 or 8 hours.
In food processor, place flour, baking soda, salt, ginger, cinnamon, mace and cloves. Pulse 4 to 5 times to sift. Remove sifted ingredients to sheet of waxed paper. Do not wash processor.
Boil first 4 ingredients for 5 minutes. Remove from stove and add baking soda. Pour mixture over popped popcorn.
Mix like you would any other bread. Pour into greased and floured pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans.
Melt butter in a large skillet. Shred dried beef and brown. Add potatoes and brown. Scramble eggs with milk and pour over potatoes. Add Cheddar cheese after eggs begin to gel. Cook eggs to desired consistency. Serves 6 to 8 people.
Cream flour, butter and powdered sugar. Spread in greased 8 x 8-inch pan. Bake for 20 minutes at 350°.
Mash squash; add other ingredients and mix well. Pour into a greased dish and bake at 350° for 40 minutes.
Slice carrots 1/8-inch thick. Boil until tender, then cool. Blend remaining ingredients together and add cooked carrots. Keep refrigerated.
Bring water and 1 cup sugar to boil in large saucepan. Gradually add cornstarch dissolved in 3 tablespoons water. Stir constantly until thick and clear. Add few drops red food coloring. Remove from heat. Add salt and strawberries. Cool slightly. Put in pie shell and refrigerate until set. Serve with whipped cream topping.
Combine first four ingredients and form into 3 - 4-inch balls. Roll in nuts. Delicious with crackers.
Melt 1/4 pound of butter or margarine. Add a dash of allspice, nutmeg, cinnamon, paprika and 1 or 2 bay leaves. Take cut-up pieces in strips of meat and lay in butter. Add salt and pepper. Turn heat low and simmer for 10 minutes. Turn meat and simmer again. Take a cup of red wine or cream sherry and a cup of water and add to meat. Dice a small onion in liquid. Add mushrooms and some parsley. Keep heat on low so it doesn't get dry. Add 1 can tomato soup and one can water and simmer slowly until meat is done (10 minutes). Serve over rice.
Cut dates in half if you do not have the chopped. Melt dates, margarine and sugar. When dissolved, cook 8 minutes on low heat. Remove from stove. Add other ingredients. When mixture is cooked, roll into balls and then roll in powdered sugar.
Preheat oven to 325° (165°C). Put chicken pieces in a baking dish. Combine the other ingredients in a small bowl and pour over chicken. Cover and bake until chicken is tender. Makes 4 servings.
In a large mixer bowl, beat margarine until soft. Add sugar and vanilla. Beat until fluffy. Add eggs, one at a time, beating well. Beat in flour and cocoa. Add pecans. Pour into greased and floured 9 x 13-inch cake pan. Bake for 35 minutes at 350°.
Combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Stir in egg and lemon rind. Press half of mixture into bottom of greased 9-inch square pan. Spread with preserves. Top with remaining crumb mixture. Bake at 375° for 25 to 30 minutes or until brown. Cool and cut into squares.
Melt chocolate and butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 1/4 c. sugar, creaming until light and fluffy.
Cream the butter and sugar. Separate eggs. Add yolks, one at a time. Sift flour, soda and 1/4 teaspoon salt 3 times. Add alternately with sour cream. When thoroughly mixed, add vanilla and lemon juice. Fold in egg whites plus 1/4 teaspoon salt which have previously been beaten stiff. Bake at 350° for 1 hour and 20 minutes or until done.
In mixing bowl, combine pie filling mix, whipped topping mix, milk and vanilla on low speed of electric mixer until blended. Increase speed and beat until very thick, about 3 minutes. Pour 1/3 of mixture into crust. Layer slices of banana on top, reserve 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours. Garnish with sliced banana and additional whipped topping, if desired.
Combine sausage and mushrooms in large skillet after cooking sausage. Saute mushrooms until tender. Place bread cubes in lightly greased 12 x 8 x 2-inch baking dish. Top with sausage and mushroom mixture and Cheddar cheese.
Drain thawed raspberries. Add water to make 2 1/3 cups liquid. In medium saucepan, heat to boiling. Pour boiling liquid over gelatin into large mixing bowl. Add ice cream. Stir until melted. Stir in lemonade. Chill until partially set. Fold in drained raspberries and pecans. Pour into oiled 6-cup mold.
Mix yeast in warm water; stir in salt and sugar. Add 4 cups flour; mix well. Turn the dough onto a floured surface to knead for 5 to 10 minutes. Pull off walnut-sized chunks and roll into snakes. Place on greased cookie sheet. To make shiny pretzels, beat an egg and brush onto pretzels. Sprinkle lightly with salt. Bake at 425° for 15 minutes or until golden brown.