HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover rice with water and let stand for 5 minutes. Meanwhile, bring milk and sugar to a boil in saucepan. Add rice and water. Stir and return mixture to a boil. Reduce to simmer. Simmer 45 to 50 minutes, stirring frequently. Watch carefully as it has a tendency to boil over when not stirred every few minutes. Simmer to just about the thickness you want pudding to be. Remove from heat.
1. Heat oven to moderate - 350 degrees. Crease cookie sheet. 2. Beat brown sugar and granulated sugar, shortening, egg, vanilla, and milk until smooth.
Preheat oven to 350°. Butter baking dish. Mix crumbs, powdered sugar and butter in medium bowl. Press into bottom of baking dish. Mix sugar, cream cheese and eggs in medium bowl until smooth. Spread over crust. Bake for 20 minutes at 350°. Let cool. Stir lemon juice into pie filling and spread over cheese mixture. Cover and refrigerate.
Combine banana and lemon juice; stir in marmalade and preserves. Cook, stirring constantly, until heated through. Remove from heat; stir in rum flavoring. Spoon over ice cream. Sprinkle with coconut. Makes 1 1/2 cups sauce.
Mix wine and sugar in top part of double boiler. Place over boiling water. Stir until sugar is dissolved. Remove from heat. Stir in Certo (and food coloring, if desired) immediately. Pour into jelly glasses. Cover with 1/8-inch melted paraffin. Cover with lids when cool.
Wash berries and combine with water and sugar, using a kettle with lid. Boil until berries are soft and there is lots of juice. Mix biscuit mix with milk. Drop by teaspoonful in boiling berries. Cover and cook 15 minutes. Sugar and cinnamon may be added to dumpling mix for sweeter dough.
Mix flour, sugar and salt in a large bowl. Stir in liquids and mix, making a stiff batter. Do not knead at this time. Oil another bowl, put dough in bowl and turn over so it will be on top and bottom. Cover with foil and let stand overnight on counter (if house is cool, set in oven to rise).
Mix sugar and oil. Add eggs, one at a time, beating after each. Add water, flour, soda, cinnamon and salt. Beat in pumpkin. Add nuts and mix well. Pour in 4 (1 pound) coffee cans (greased and floured) 1/2 full. Bake at 350° for 1 hour. Roll each in powdered sugar while still warm.
Cream the butter; add sugar, eggs and other ingredients. Roll into two rolls and let stand on wax paper in refrigerator. Cut into slices, 1/4 to 1/2-inch. Place on cookie sheet. Bake at 350° for 10 to 12 minutes, depending on size of cookie.
Mix sour cream, lemon juice, Worcestershire sauce, paprika, salt, pepper and garlic salt together. Pat chicken dry and coat well in sour cream mixture. Roll in stuffing mix and place in a 13 x 9-inch pan. Pour 1/2 stick butter over chicken and bake 45 minutes at 350°. Turn chicken and pour other 1/2 butter over chicken and bake 15 minutes more.
Put all ingredients together and mix. Bake at 375° for about 40 minutes.
Mix ingredients. Roll into balls the size of walnut. Dip in sugar and place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Process beef. Keep 1 cup to roll in. Mix all other ingredients together and chill. Shape. Roll in beef and then serve. Keep refrigerated until all used.
Brown meat. Add roux, onion, celery, carrots, package of stew mix and water. Cook for 1 1/2 hours. Add potatoes. Lower heat and cook for 1/2 hour.
Sift together cocoa, flour, soda and baking powder. Set aside. In separate bowl, mix together sugars, eggs, lard or Crisco and milk. Add cocoa mixture; blend well. Add vanilla and hot water. Mix until well blended. Pour into greased and floured pan. Bake at 350° for 30 minutes.
Combine yeast and water in a large bowl. Combine sugar, margarine, salt and milk; heat slightly. Cool to lukewarm. Add eggs, caraway seed, celery seed and cheese. Add flour to make stiff dough, kneading dough thoroughly. Let rise until double. Work down the dough. Roll out and divide into 4 strips. Twist two together. Seal ends. Place in greased loaf pan and let rise 45 minutes to 1 hour. Bake at 350° for 25 to 30 minutes. Makes 2 loaves.
Mix all ingredients together except sherbet. Refrigerate. Add sherbet immediately before serving. Serves about 25 people.
Blend oil and sugar together. Add carrots and eggs. Mix well. Add flour, baking soda, baking powder, cinnamon and salt. Add nuts last. Put into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until toothpick comes out dry. Cool.
Cream sugars, butter and oil together. Stir in eggs and flavorings along with dry ingredients. Form into balls and place on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 375° for 8 to 10 minutes.
Combine the first 7 ingredients. Add chicken, coating well. Let stand in refrigerator overnight. Remove chicken from sauce. Roll in mixed crumbs. Arrange in shallow pan. Melt margarine; spoon half over chicken. Bake at 300° for 1 hour. Spoon rest of margarine over chicken; bake 45 minutes more.
Put pie filling in a baking dish. Place bread on top of filling. Melt butter. Add sugar and eggs. Mix well. Pour mixture over bread. Bake at 350° until brown.
Mix flour, sugar, 1/4 cup nuts and butter in two 9-inch pie pans. Bake for 15 minutes; let cool. Mix cream cheese, confectioners sugar and 6 ounces Cool Whip. Spread over pies. Whip milk with pistachio instant pudding. Pour over cream cheese mixture. Spread other half of Cool Whip over all. Garnish with 1/4 cup nuts (can also use cherries). You can use a 13 x 9 x 2-inch pan.
Preheat oven to 375°. Spray a 2-quart casserole with Pam or other cooking oil spray. Gently saute onion and red pepper in 1 tablespoon olive oil until soft, about 5 minutes. Stir in corn and remove from heat. Combine eggs, egg substitute, yogurt and seasonings. Beat with a wire whisk or hand mixer about 1 minute. Stir in vegetables and pour into casserole. Bake in upper 1/3 of oven for about 40 minutes or until knife inserted in center comes out clean. Serve with Iguana Tom's Ultimate Salsa.
Combine all ingredients and stir. Bake in a greased pan at 450° until golden brown.
Boil together 4 cups water, chicken, bay leaves and celery until chicken is done. Discard bay leaves and celery. Drain chicken (broth can be used for noodles or dumplings). Butter casserole dish, cut chicken into bite-size pieces and place in dish. Mix sour cream and soup. Pour over chicken. Crumble crackers and pour melted butter over them and mix. Sprinkle over casserole. Bake at 375° for 45 minutes. Can serve with rice or potatoes.
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison. This is great with any type of meat that you may have available.
Combine all ingredients; beat with an electric mixer for approximately 15 minutes, or mix in a blender for about 7 minutes. This prevents the salad dressing from separating. Makes 1 1/2 quarts. It keeps indefinitely in the refrigerator. Excellent over a mixed vegetable salad.
Crush cookies. Reserve 1/2 cup for topping. Mix rest of cookies and margarine. Press into 9 x 13-inch pan. Let cool until firm. Mix cream cheese, powdered sugar and 1 container Cool Whip. Spread on top of cookie crust. Let cool until firm. Prepare pudding as directed on package. Spread over cheese mixture. Let cool until firm. Top with remaining Cool Whip. Sprinkle rest of cookie crumbs over top.
Cook raisins in water until all water is boiled out. Add applesauce, Equal, oil and eggs. Mix well. Blend in flour, soda, cinnamon and vanilla. Pour mixture into greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes until cake is done.
Mix all ingredients together. Bake at 350° for 35 minutes. May add additional crushed potato chips and shredded cheese on top of casserole halfway through baking time, if desired.
In a saucepan, combine sugar, butter, milk, fluff and salt. Stir over low heat until blended. Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling. Boil slowly, stirring constantly, for 5 minutes (to soft ball stage) - on a candy thermometer 126° to 240° fudge (240° is better). Remove from heat and stir in chocolate and vanilla until chocolate is melted. Then, turn into a buttered 9x9-inch pan and cool.
Melt margarine and add rice and soups. Bake 1 hour at 350° in covered dish in oven.
Place zucchini and sugar in large heavy saucepan; cook over low heat until sugar is dissolved. Bring to a boil; cook for 15 minutes. Add pineapple with juice and lemon juice. Boil 6 minutes. Remove from heat; mix with gelatin powder. Stir well. Pour into sterilized jars. Seal. Store in refrigerator. Yield: 5 pints.
Mix ingredients in bowl and then let firm in refrigerator before forming ball. Chop walnuts for coating. Roll ball in chopped nuts.
Beat all ingredients thoroughly. Pour into ice cream freezer. Freeze until solid. Makes 1 1/2 gallons of ice cream.
Preheat oven to 350°. Grease a 1-quart oblong pan. Stew apples in water until slightly soft. Melt butter in a small saucepan. Mix sugar and spices together. Arrange 1/3 of apples on bottom of baking pan. Top apples with 1/3 of bread cubes, then top with 1/3 of butter. Repeat process 2 more times to make a total of 3 layers. Bake for 25 to 30 minutes or until light brown in color. Serve with Hard Sauce.
Cut rhubarb finely. Remove outer (yellow) half of the lemon rinds and slice finely. Mix rhubarb, lemon rind and sugar and let stand overnight. Next day squeeze lemon, strain juice and add juice to mixture. Cook until quite thick, stirring almost constantly to prevent burning. Turn into sterilized jars and seal. Or put in freezer.
Cream butter, brown sugar and egg. Add vanilla, then flour, powdered sugar, soda and salt. Blend in pecans. Drop by teaspoonfuls onto baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Frost with a dab of canned sour cream white frosting and top with pecan half. Makes 3 dozen.
Cook potatoes in 5-quart pot. Add margarine, onion, salt and pepper to taste. Cook until just about done. Make thicken, of flour and water. Stir in slowly, then let simmer. If it gets too thick, add a little more water. Serve with grilled cheese sandwich or bread and butter. Good on a cold winter day!
Mix all ingredients well. Use a teaspoonful and roll like dough. Then mash like a hamburger. Put in frying pan and cook until tender. May be cooked with onion.
Dissolve jello in boiling water. Chill until mixture starts to thicken. Mix remaining ingredients and add to jello mixture. Turn into mold. Chill until firm.
Mix instant pudding and pineapple together. Let thicken for about 5 minutes. Add Cool Whip, nuts and marshmallows.
Cream shortening and sugar. Add beaten egg yolks. Beat well. Add flour and baking powder alternately with milk. Add vanilla. Fold in stiffly beaten egg whites. Bake in tube pan at 325° for 1 hour and 10 minutes. (Can also be baked in two 9-inch round or square layers.)
Prepare pudding as directed. Crush Oreo cookies; set aside 1/2 package. In dessert cups, fill 1/3 with Oreo mixture. Top with pudding for the 2/3 remaining. Sprinkle with rest of Oreo mixture and gummy worms. Serves 6.
Mix all ingredients together. Put in serving or baking dish. Bake at 350° for 30 minutes or until slightly browned on top. Serve with crackers. Serves lots.
Boil cabbage leaves just enough to be tender enough to roll. Combine meat, onion, butter, parsley, rice, salt and pepper and 1/3 cup tomato soup. Spread on each leaf. Roll up and fasten with toothpick. Place each roll in a baking pan; pour remaining tomato soup on top. Bake at 350° for 45 minutes.
Combine crumbs and 3 tablespoons sugar. Add butter; mix well. Press firmly with back of spoon over bottom and sides of 8-inch square pan. Bake at 375° for 8 minutes. Cool.
Cut chicken into bite-sized pieces. In a 2-quart casserole, mix all ingredients together. Cover. Bake at 350° until done, 1 hour and 15 to 30 minutes.
Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce heat and simmer 30 minutes. Stir in chicken and next 5 ingredients. Stir together flour and 1/4 cup water until smooth. Stir into chicken mixture and bring to a boil. Cover, reduce heat and simmer, stirring often, 6 to 8 minutes or until thickened. Yield: 12 cups.
Stir lemon juice into milk. Add pineapple, Cool Whip and nuts. Pour into crust. Garnish with maraschino cherries, if desired. Refrigerate.
In a medium size bowl, whisk together the olive oil, vinegar, sugar, marjoram and salt. Whisk in the yogurt and buttermilk; then stir in the onion, garlic and parsley. Cover and chill in the refrigerator for 6 hours or overnight to thicken.
Prepare macaroni to directions on box. In skillet, brown beef with onion and drain. Stir in vegetables. Add rest of ingredients. Cook 10 minutes, then add shredded cheese. Season with salt and pepper.
Beat egg whites. Add sugar slowly until stiff. Add vanilla. Put crackers in blender, then blend walnuts. Stir crackers crumbs and walnuts together. Add this mixture to egg white mixture and blend together with spoon. Grease and flour oblong pan. Spread mixture in pan. Bake at 350° for 20 to 25 minutes. Cool. Add Cool Whip and coconut or sprinkles. Refrigerate.
Slice onions, including tops. In heavy Dutch oven, melt cream cheese; add Cheddar cheese. Stir until melted. Add remaining 3 ingredients. Keep warm in chafing dish. Serve with crackers or Melba rounds.
Cut bananas in half lengthwise. Carefully roll them in confectioners sugar and then in flour. Beat the egg in wide soup dish. Dip the banana strips in the egg and then into the sugar/flour mix. Melt butter in large frying pan and cook bananas over medium heat. Turn them carefully so they don't fall apart. When done, place them gently into a large serving dish. Sprinkle with confectioners sugar and then generously pour Grand Marnier over them. Take dish to the table and light with a match before serving. Eat immediately. Serves 6 persons.
Cook broccoli about 5 minutes (crisp not soft). Drain well and add all other ingredients, except crackers. Pour into 1 1/2-quart casserole and top with crumbled Ritz crackers. Bake in a 350° oven for 45 minutes. Serves 6.
Brown meat and onion. Drain. Add Tabasco, 1/2 cup Mozzarella and Cheddar cheese and egg.
Sift dry ingredients. Combine milk and salad oil. Add dry ingredients, stirring just until moistened. Drop from tablespoon atop bubbling stew. Cover tightly, bring to a boil, reduce heat and don't lift cover. Simmer 12 to 15 minutes or until done.
Saute onion, pepper, celery and garlic in oil until tender. Add catsup, water, vinegar, sugar and seasonings. Simmer 15 minutes. Arrange chicken parts on top of cut up potatoes in lasagna-type pan. Pour sauce all over and bake at 350° for 1 hour, basting occasionally.
Prime rib at room temperature. Preheat oven to 500°. Roll prime rib in rock salt. Place on baking rack and pan. Put in preheated oven for 15 minutes. Turn oven to 350° and bake 15 minutes for each pound. When done, turn off oven and let set for a few minutes before serving. Cut string and rib will fall off. Slice thickness to your desire. More doneness on outside end pieces.
Separate eggs, putting yolks in a saucepan. Add sugar, milk, salt and flour. Stir and cook until mixture comes to a beginning boil. Remove from stove; add vanilla and let cool. Whip egg whites until stiff, adding 3 tablespoons of sugar in 3 parts. Fold cool mixture into stiff egg whites. Cover and put into refrigerator. Sprinkle with nutmeg when serving. Makes 8 servings.
Bring to a boil the apricot nectar, cornstarch, sugar and lemon juice. Let cool. Pour over cake and top with Cool Whip. Use 9 x 13-inch pan.
Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Cover and set aside.
In a 9 x 9-inch pan, melt 4 tablespoons butter. Pour batter on top. Add by dropping on batter 2 cups fresh blueberries or your favorite fruit (washed), or 2 cups frozen fruit mixed with 1/2 cup sugar. Bake at 350° for 45 minutes or until brown.
Cream butter and cream cheese. Add sugar gradually to butter mixture. Add eggs one at a time. Add flour slowly, beating well on slow speed. Add vanilla and bake in Bundt pan at 325° for 1 hour and 10 minutes.
Combine all ingredients in a screw-top jar. Cover and shake. Store in refrigerator. Makes 1 pint.
In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme, if desired. Makes 4 servings.
Crust: Cut the butter into flour and, with a wire pastry blender, blend thoroughly. Press into a 9-inch pan. Bake for 10 minutes at 425°. Cool.
Beat cheese until smooth; add sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon onto crust. Freeze. Before serving time, let the dessert thaw a little. Top servings with pie filling.
Mix all ingredients and set aside for 5 minutes before kneading. Bake at 400° for 6 to 8 minutes.
Leave set for	1/2 hour, then work down. Leave set an hour or rise double in bulk and divide in pans, leave set 1/2 hour. Then work down. Let set again 1/2 hour and work down and take a fork, prick each loaf and let rise double in size. Bake at 350° for 50 minutes or until done.
Slice zucchini thin. Arrange slices on a greased baking sheet. Spoon margarine on top of each slice. Sprinkle with cheese, salt and pepper. Place under broiler for about 5 minutes.
Melt chocolate. Add rest of ingredients and stir until smooth. Pour onto waxed paper in pan. Chill for several hours.
Preheat oven to 400°. Beat eggs, add sugar, melted butter or margarine. Mix cold water and cornstarch and add to other ingredients. Add vanilla. Pour into unbaked pie shell and cook at 400° for about 10 minutes or until crust has browned. Turn oven back to 275° or 300°, depending on oven, and cook about 40 more minutes. Makes 1 pie.
Make sure fish is scaled good. Combine corn meal, salt and pepper. Place on foil in a flat pan or lay flat in a bowl. Coat fish on both sides with this mixture. Heat shortening in a large frying pan. Fry fish until golden brown and flaky on both sides. Remove fish from the pan and drain on a paper towel. Serve hot with lemon, hot sauce or catsup.
Brown meat and onion. Drain. Add the rest of ingredients and chili seasoning to taste. Simmer for 30 minutes, stirring occasionally.
Chop onion into hamburger as it is cooking. In large pan, mix together sugar, brown sugar, ketchup, dry mustard and vinegar. Add meat. Add beans. Stir. Bake at 350° for 45 to 60 minutes uncovered. Good if made up the night before and let marinate. Can also cook in crock-pot.
In shallow baking pan, thoroughly blend all ingredients, except potatoes. Add potatoes and turn to coat throughly. Bake 40 minutes at 450°, stirring occasionally, or until potatoes are tender and golden brown. Garnish with chopped parsley, if desired.
In a large bowl, add the ingredients one at a time, beating well after each addition. Pour the batter into 2 well-greased loaf pans. Bake at 350° for 45 to 60 minutes or until a toothpick tests clean. Let cool a few minutes before removing from pans.
In a large saucepan or Dutch oven, saute ground beef, onion and celery. Add remaining ingredients. Simmer, covered, for 30 minutes or until vegetables are tender. Makes 2 quarts.
Cook macaroni in boiling, salted water and drain. Cook onion and pepper in small amount of oil until tender. Add meat; cook slowly, stirring constantly until meat is crumbly. Combine meat mixture, macaroni, corn, soup and salt; pour into greased casserole. Top with bread crumbs (bread dressing may be used). Bake for 15 minutes at 375°, or until brown.
Combine apples, cranberries and sugar in bowl. Mix well. Pour into greased casserole. Mix remaining ingredients in bowl and sprinkle over casserole. Bake at 350° for 45 minutes.
Mix corn and green beans; place in a buttered casserole dish. Combine remaining ingredients and pour over casserole. Melt butter; crush Ritz crackers. Put cracker crumbs on top and pour melted butter over all. Bake 30 to 40 minutes at 350 degrees.
Pour into unbaked tart shells. Bake for 25 to 30 minutes at 350°.
Mix all ingredients together and pour into three 8-inch cake pans that have been greased. Bake at 350° for 30 minutes. Let cool and put filling in between layers and on top of cake.
Set oven for 375° and lightly grease a cookie sheet. Sift flour once, measure, add baking powder, soda and salt. Sift again. Measure sugar with 1/2 cup dry measuring cup. Place in mixing bowl. Use same cup to measure brown sugar. After brown sugar is placed in bowl, measure the shortening and peanut butter. Break egg into a small bowl. Mix shortening, peanut butter, sugars and egg until well mixed. Add the dry ingredients that you have measured and stir in until no flour is showing. Chill dough. Roll into balls the size of a quarter. Place the dough balls 3 inches apart on a cookie sheet. Flatten the balls with a fork dipped in flour making a crisscross design by pressing the fork the other way. Bake about 10 to 12 minutes in a 375° oven until set but not brown. Remove from sheet with a spatula and cool on a wire rack. Makes about 3 dozen cookies.
Mix all the ingredients together and beat well. Pour into fluted unbaked 9-inch pie shell. Bake at 425° for 45 to 55 minutes.
Mix both cheeses together well. Add pecans and salt. Mix well. Pinch off parts and form into balls or logs. Roll in chili powder. Wrap in clear wrap. Chill one hour before serving. Spread on crackers. Great for parties.
Preheat oven to 450°. Pour 1/4 teaspoon salad oil in each cup of popover pan. Preheat pan to sizzling hot. Beat all ingredients with rotary beater at full speed until smooth. Pour batter into pans, filling about 1/2 full. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for additional 20 to 25 minutes. Popovers are great with gravy.
In food processor, process basil, salt, pepper, garlic and pine nuts. Add oil as it is processing. Add cheese until thick but pourable consistency. Refrigerate 1 week or freeze up to 6 months.
Break ground beef into pieces. Roll into meatballs and brown. Mix jelly and chili sauce in a saucepan and heat up. When warmed, pour mixture over browned meatballs in a crock-pot and simmer for 2 hours. Allow 3 hours time: 1 hour for preparation and 2 hours for cooking.
Prepare hot roll mix with 3 tablespoons of the sugar and water. Let rise, following mix directions. Turn dough on lightly floured board and knead 10 to 12 times. Roll out 1/2-inch thick. Cut with floured 2 1/2-inch cookie cutter. Place on lightly floured board or cookie sheet. Re-roll and cut leftover dough. Cover with clean towel and let rise 30 minutes or until doubled. Fill electric skillet 2/3 full. Heat to 370°. Fry donuts, turning once. Drop into bowl of remaining sugar and coat well. Cut a slit in the side of donut and fill with strawberry preserves, using a large pastry or frosting bag.
Melt margarine and onion. Add flour, salt and pepper. Add milk and broth and heat until thickens. Add chicken and vegetables. Pour into pie shells. Top with crust. Bake 30 minutes in 425° oven.
Brown ground beef with onions and green peppers; drain. Mix in cream of celery soup and put in the bottom of a 13 x 9-inch baking pan. Lay cheese on top of meat mixture. Arrange Tater Tots on top to cover cheese. Bake 1 hour at 350°.
Drain the apricots and pineapple. Dissolve jello in water. Add mashed or cut up apricots, pineapple and marshmallows to jello when cool. Pour into a 9 x 13-inch pan. Let set, then put on filling followed by cheese.
Cook the onion and squash together for 7 minutes in salted water. Fold the sour cream, soup and carrots into the drained squash. Mix the stuffing and melted butter. Layer half of stuffing mix in casserole, then squash mixture. Top casserole with rest of stuffing mix. Bake at 350° in a 9 x 13-inch baking dish for 25 to 30 minutes.