HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour, brown sugar and shortening. Save 1 heaping cup for topping. Add all remaining ingredients. Mix well. Pour into 9 x 12-inch pan and sprinkle with topping. Bake at 375° for 40 minutes.
Boil vegetables in water about 1/2 hour or until soft. Add clams and juice. Cook fresh clams 8 to 10 minutes. Add milk, butter and spices to taste.
Mix all ingredients together and form medium-size balls. Brown balls in deep fat. Place in baking dish.
Grease and flour 2 (9-inch) round baking pans. In a large bowl with mixer at low speed beat the first 10 ingredients 2 minutes. Stir in apples, raisins, and nuts. Pour into pans. Bake at 350° for 45 minutes or until tester inserted in center comes out clean. Cool 10 minutes in pans and remove. Frost with sour cream frosting when cool.
Cook vegetables in water until tender, about 20 minutes. Brown beef. Add beef to vegetables, juices and spices. Cook about 40 minutes.
Mix together first four ingredients and cook in double boiler. Cook 1 minute. Add vanilla.
Brown hamburger and pork sausage; set aside. Chop celery, green pepper, onion and parsley; saute in butter until tender. Heat chicken broth; pour over bread cubes. Add rest of ingredients and then add eggs. Mix thoroughly. Taste and add any seasonings you think it needs.
Put all veggies, tomatoes, and broth in pot and bring to a boil. Then add your cheese, melt thoroughly. Once melted it is ready to eat.
Wash and dry chicken wings. Place chicken into a container or Ziploc bag and add 2 tablespoons of sauce, 1 tablespoon of oil and pepper to taste. Marinate overnight or no less than 1 hour (cook's choice).
Bring eggs, margarine or butter and buttermilk to room temperature. Grease and flour a 10-inch tube pan. In small mixing bowl, stir together flour and baking soda; set aside. In large mixer bowl, beat margarine or butter with electric mixer on medium speed until softened. Gradually add sugar, beating until well combined. Add eggs, one at a time, beating 1 minute after each and scraping bowl frequently. Add lemon peel, juice and vanilla; beat well. Add flour mixture and buttermilk alternately to beaten mixture, beating after each addition just until combined. Turn batter into prepared pan. Bake at 350° for 1 hour, or until done. Cool 15 minutes. Remove from pan; cool completely on wire rack. Drizzle with Lemon Icing.
You also need a 4-quart freezer. For 6-quart, increase by 1/2.
Mix starter and oil. Sift dry ingredients together and mix with starter. Drop by teaspoon on ungreased sheet. Bake for 10 to 15 minutes at 350°.
Cook first 4 ingredients in saucepan until done. Then add remaining ingredients. Mix all together and bake at 350° for 1 hour.
Saute chicken and onions in olive oil until white. Add veggies and saute 2 more minutes. Add spaghetti sauce and shrimp. Simmer, uncovered, 10 minutes or until shrimp is cooked and chicken is cooked through. Stir in spinach; cook to 3 to 5 minutes. Serve over noodles, topped with cheese.
In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. Makes 4 to 6 servings.
Mix cream cheese and beans until well blended. Spread mixture on a plate or round pizza pan. Cover with salsa, and top with shredded cheese.
Peel carrots and shred them. Mix the shredded carrots with the raisins and mayonnaise. Serve and eat.
Combine all ingredients well. Spoon into pie crust. Cover with top crust. Bake at 375° for about 40 minutes.
Onions should be picked when they are young and tender. Most people don't know	what wild onions are. This is a real Indian food for Cherokee.
*A dedicated Rebel would use buttermilk with 2 pinches of soda!
Soak dried onion flakes in white or red wine. Blend by hand all ingredients. Chill and serve with wheat crackers.
Dip chicken in egg, then flour. In a skillet, brown chicken in butter. Add soup mix blended with water. Place lemon on chicken. Bring to a boil. Simmer, covered, for 10 minutes or until chicken is done. Serve over rice.
Mix and set aside in refrigerator for 1 hour. Make small balls and dip in following chocolate coating:
Preheat oven to 425°. Grease cookie sheet. In large bowl, combine yeast and warm water; stir until dissolved. Add bran; let stand 5 minutes to soften. In medium bowl, combine 2 1/2 cups flour, sugar and salt. Using wooden spoon, stir into bran mixture until well combined. Gradually add remaining flour if dough is too sticky to handle. Place on floured board; knead until smooth, 1 to 2 minutes. Cover with towel. Let stand 5 to 10 minutes. Divide dough into 12 pieces; roll each into 13-inch rope. Form into pretzel shape. Place on prepared cookie sheet. Brush lightly with egg. Sprinkle with coarse salt. Bake for 12 to 15 minutes. Makes 12 pretzels.
Set oven at 300°. Lightly grease a cookie sheet with sides with butter. Mix eggs, milk and vanilla flavoring together with a fork. Using a fork, dip both sides of the bread into the mixture and place on the cookie sheet. Pour any remaining mixture over the bread. Bake in the oven 10 minutes. Remove from the oven. Turn each piece over with a spatula. Bake for 5 more minutes. Serve with maple syrup, cinnamon, jam or brown sugar.
Brown meat; pour off fat. Add next 6 items. Simmer uncovered for 30 minutes. Combine meat mixture and remaining ingredients in large bowl or platter; toss. Serves 4 people.
Scramble the hamburger and sausage. Drain all of the fat. Add the cheese, which has been cut into small chunks. Keep the heat on until all of the cheese has melted. Place the meat mixture on top of the bread and place under the broiler for a few minutes.
Heat 1 tablespoon oil and add chicken; cook about 5 minutes and drain on paper towel. Add the other tablespoon of oil and add carrots (optional) and cook 2 minutes. Cook pasta; while this cooks, add chicken broth, basil and Parmesan to skillet and stir well. Return chicken to skillet and reduce heat. Simmer about 4 minutes. Drain pasta and place in bowl or platter; top with chicken in skillet and serve.
Cook onion in saucepan with olive oil until tender, about 10 minutes. Add tomatoes, tomato paste, oregano, basil, sea salt, pepper and water. Mix well and simmer sauce for 30 minutes, stirring occasionally.
Boil first 4 ingredients 7 minutes. Pour over popcorn. Bake for 1 hour at 250°. Stir every 15 minutes.
Brown chicken and celery in butter. In a large bowl combine soup and broth until smooth. Add mushrooms, onion, rice, poultry seasonings and chicken mixture. Pour into a greased 9 x 13-inch pan. Cover and bake at 350° for 1 hour. Stir and sprinkle with cashews. Return to oven for 15 minutes or until rice is tender. Serves 8.
Cook, drain and cool spinach. Mix together all ingredients, except tortillas. Spread on flour tortillas a thin layer of mixture. Roll up. Put on cookie sheet and cover well. Place in refrigerator overnight. Cut in 1/2-inch slices with sharp serrated knife. Arrange on plate.
Put all ingredients together and put in microwave safe bowl. Microwave until melted. Stir often. Dip with nachos.
Combine first 6 ingredients in a medium bowl; stir well and set aside. Place tortillas on a baking sheet coated with vegetable cooking spray. Top each tortilla evenly with 1/4 cup cheese. Bake at 400° for 1 1/2 minutes or just until cheese melts.
Melt butter in saucepan; add flour, salt, pepper and mustard. Cook, stirring constantly until bubbly. Add milk gradually. Cook, stirring, until thickened. Stir small amount of milk mixture into egg yolk; stir egg mixture into milk mixture in saucepan. Cook for 1 minute longer. Layer half the cabbage, onion, cheese and cream sauce in baking dish; repeat layer. Top with crumbs. Bake, covered, in 375° oven for 30 minutes. Remove cover; bake for 5 minutes longer. Yields 4 to 6 servings.
Heat oven to 350°. Beat egg and ketchup in a large bowl. Add meat, crumbs, onion, green pepper, salt and pepper; mix well. Shape into loaf; place in baking dish.
Combine raisins, water and 1 packet sweetener in small saucepan. Simmer over medium heat until all water is absorbed.
Cook celery in slightly salted water (8 minutes). Drain; add soup, pimentos and chestnuts. Mix oleo, bread crumbs and almonds. Sprinkle on casserole. Bake 35 to 40 minutes, until bubbly at 350°.
Cut steak into strips; brown in 1 tablespoon oil. Add onion and garlic; cook 5 minutes. Combine cream of mushroom soup, sour cream, ketchup and Worcestershire. Add to meat. Simmer 10 minutes. Serves 4 to 6. Serve over egg noodles or rice.
Scald milk; stir in salt and sugar. Cool to lukewarm. Dissolve yeast in warm water. Stir milk mixture into yeast. Add flour and mix well. Turn out on floured board and knead until smooth and elastic. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1 hour.
Mix together and sprinkle on the chicken breasts the 2 tablespoons salt, onion salt and celery salt. Cover chicken with water and simmer 1 hour. Save broth. Remove skin and bones and chop into chunks. Place in large bowl.
Place all ingredients in blender and blend until smooth. If blender stalls, you may need to stir ingredients and/or add a little more juice before continuing blending. Serve immediately. Makes 4 servings.
In a soup pot, combine corned beef, bay leaf, peppercorn, onion, sliced carrot and celery, parsley and cider. Add enough water to cover. Bring to a rapid boil. Skim off any surface scum. Lower heat and cover. Simmer 1 1/2 hours or until tender. Remove corned beef to a platter. Keep warm. Add halved carrots and potatoes to pot. Cook 15 minutes. Surround corned beef with vegetables. Serve mustard and horseradish.
Mix all dry ingredients together. Mix apples, lemon juice, vanilla, chopped nuts and eggs together, then add to flour mixture. Mix well. Bake in well-greased 10-inch pie plate. Bake at 325° for 30 to 35 minutes.
Place sliced, peeled apples in 9-inch baking dish. Mix dry ingredients and break the egg over them. Mix like dough until crumbly. Sprinkle over apples. Melt butter and pour over all. Sprinkle with cinnamon. Bake 30 minutes at 350°. Serve with ice cream or whipped cream or custard.
Stir ingredients together in order given. Refrigerate dough at least 12 hours. (Dough may be kept in refrigerator for several days.) Roll dough into your favorite shape on a lightly floured board; let rise 2 hours before baking. I make plain dinner rolls, pecan rolls and cinnamon rolls with this recipe. Bake at 375° for 10 minutes. Number of servings: 3 dozen.
Mix all ingredients well. Shape into two balls or logs. Sprinkle with paprika and roll in pecans. Wrap in Saran Wrap and refrigerate overnight. Can be frozen.
Mix cream cheese, chillies, olives, green onions, cumin and garlic powder in food processor or mixer. Spread on tortillas. Roll them up and individually wrap in foil. Chill them overnight. Makes 6 to 8 tortillas. Unwrap and slice. Serve with picante sauce.
In saucepan, combine undrained pineapple, pudding mix and 1/3 cup water. Cook and stir until thickened and bubbly. Pour into greased 9 x 9-inch baking pan. Prepare cake mix according to package directions; pour batter over pineapple mixture in pan. Bake in a 350° oven for 30 to 35 minutes or until cake tests done. Cool 10 minutes; invert onto serving plate. Makes 9 servings.
Mix well the diced, raw apples and sugar. Add cooking oil, beaten eggs, chopped nuts and vanilla. Add sifted flour, cinnamon, baking soda and salt. Bake for 1 hour in a 9 x 13 x 2-inch pan at 350°. Frost with Cream Cheese Frosting when cooled.
Mix all ingredients together in a 9 x 13-inch pan and cook about 20 minutes in a 350° oven.
Cut steak into serving pieces. Pound steak thoroughly or ask meat man to do it. Mix eggs and milk. Dip meat into egg mixture, then into cracker crumbs. Brown slowly on both sides in hot oil. Season with salt and pepper. Cover tightly. Cook over very low heat for 45 to 60 minutes, or until tender. Makes 6 servings.
Fry cabbage and onion until tender. Brown hamburger. Add hamburger or tomato paste to cabbage and onion mixture. Simmer about 5 minutes.
Sprinkle pepper on chicken. Saute chicken in oil slowly for 6 minutes over medium heat. Remove and drain on paper. Cook asparagus for 4 to 5 minutes. Drain and place in a 9 x 9 x 3-inch pan. Next, place chicken over asparagus.
Cream butter, add syrup, vanilla and salt. Beat well and add cocoa. Gradually add sugar and milk alternately. Beat until smooth. Yields enough for a 2 layer cake.
Cook and drain orzo according to directions. Cook and cube chicken. Cut grapes in half. Mix all (orzo, chicken, grapes, almonds, pineapple and Marzetti) together. Cover and refrigerate overnight. (Must do this overnight or at least 10 hours!)
Add the pimiento, parsley, chives or green onion and cucumber pickle to the French dressing. Serve over cold cooked green beans.
Mix white sugar with cinnamon. Melt butter. Roll biscuits individually in butter, then cinnamon & sugar and place in baking pan (a metal gelatin ring mold works very well). Bake around 20 minutes at 350 degrees and check. You may want to turn out onto another baking sheet so that it finishes baking evenly. Add powdered sugar gradually to any left over melted butter (melt more if needed). Add milk and vanilla as desired to make frosting. Apply thick frosting to hot biscuits; it will thin some as it melts. Garnish with maraschino cherries if you want!
Put steak in bottom of flat Pyrex. Add remaining ingredients. Sprinkle over all a small can of tomato juice. Bake in 250° oven for 1 hour with dish covered tightly with foil. Cook potatoes separately. Serves 6.
Cut cheese into 3-inch cubes and dip in egg; coat with combined crumbs and sesame seed. Repeat. Fry in deep hot oil at 350° for 1 or 2 minutes or until browned.
Cut beef in thin strips. Season with salt and pepper and dredge lightly with flour. Cook beef, onion and garlic in oil until lightly browned. Stir in soup, mushrooms, paprika and Worcestershire sauce. Simmer 30 minutes, stirring occasionally. Add sour cream but do not boil. Serve over rice or noodles.
Blend or puree together all ingredients in a blender or food processor. Add salt and Parmesan cheese to taste. (You may freeze pesto for later use.) To make a creamy pesto, mix with yogurt before serving.
Dissolve gelatin completely in boiling water in medium bowl. Stir in cold water. Pour mixture slowly into an 8-inch square pan. Refrigerate at least 3 hours or until firm. Cut gelatin into 1/2-inch cubes. Divide gelatin cubes into 4 dessert dishes. Halve and split bananas. Just before serving, place 2 pieces in each dish. Top with whipped topping. Sprinkle with walnuts.
Peel the hard-cooked eggs and cut in half lengthwise. Remove yolks. Put in bowl and mash well. Add celery, mayonnaise and seasonings. Add the crab meat and mix well. Stuff the egg whites with the yolk mixture. Chill before serving. Makes 1 dozen.
Combine chicken breasts, celery, salt, onion, Hellmann's mayonnaise and lemon juice. Place in 9 x 13-inch pan. Top with Cheddar cheese and potato chips. Bake at 400° for 20 to 30 minutes.
Beat all ingredients together for 3 minutes. Bake at 350° for about 35 minutes. When it comes out of oven, pour icing mixture on it. Sprinkle generously with nuts.
Dissolve Jell-O in hot water and set aside to cool. Place cake mix in bowl. Add cooled Jell-O, eggs, oil and flavoring. Beat until well mixed. Line tube pan with wax paper, bottom only. Grease and dust with flour. Bake 1 hour and 10 minutes at 325°. Remove from pan at once. Glaze while hot.
Dissolve jello in 1 cup boiling water. Add fruits with juices. Fold in whipped cream and marshmallows. Pour into 2-quart dish and put into refrigerator, stirring occasionally, until begins to congeal.
Cream sugar, butter and Crisco. Add eggs one at a time, beating after each addition. Add milk and dry ingredients alternately. Beat until batter is smooth. Add vanilla. Bake at 300° for 1 1/2 hours.
Mix dressing and ginger until well blended. Refrigerate. Arrange fruit and cheese over mixed greens on salad plates. Serve with dressing mixture. Variation: Substitute 1/4 tsp. cinnamon for ginger.
Combine crab meat, soup and half and half cream in saucepan. Salt and pepper to taste. Bring to a boil, stirring constantly. Do not let bottom burn. Reduce heat to simmer. Add a little lemon juice and Worcestershire sauce to taste. Serve with a thin slice of lemon floating on top and a little fresh parsley. Serves 4 to 5. (I have doubled and re-doubled this recipe to serve a crowd with great results.)
Mix as usual for cakes. Pour into lightly oiled 10-inch tube pan. Bake 1 hour and 10 minutes at 325°. Cool upright in pan.
Bake potatoes. After standing time, halve potatoes lengthwise and carefully scoop out inside. Set shells aside. Combine potatoes, butter, milk, salt and pepper in medium mixing bowl. Mash until fluffy.
Add eggs, butter and water to any cake mix. For really soft cookies, use 1/4 cup water. Form dough into a roll. Chill in refrigerator. Slice or drop from a spoon for drop cookies. Roll into balls and flatten if you want to decorate cookies. Bake in 375° oven for approximately 8 minutes.
Simmer onion in margarine until softened. Add apple juice, sugar and ketchup to onion. Slice and quarter 1/4-inch slices of Kielbasa; add to sauce and simmer for 1 hour. Keep warm while serving with toothpicks.
Sift together the flour, salt, baking powder and soda. Mix Crisco with these ingredients until flour crumbs. Pour in buttermilk. Bake at 425° until brown on top and bottom.
Cook green beans until dry.	Add soup and 1/2 can of onions. Pour in casserole dish and top with remaining onions. Bake at 350° for 30 minutes.
Cook broccoli according to package directions. Mix all ingredients and bake at 350° for 30 minutes. Will serve 8.
In bowl, beat eggs; add next 7 ingredients and mix well. Work in beef with your hands. Stir in cheese and cover any cheese that shows. Put in 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Let stand 10 minutes before serving.
Mix lightly. Bake 45 minutes at 350°. Makes 8 to 10 sandwiches.
Wash and grind artichokes. Cover with 3/4 cup salt. Let stand 30 minutes. Grind onions and peppers. Bring vinegar to a boil and add mustard seed and celery seed. Boil 15 minutes. Mix sugar, flour, turmeric, dry mustard, cinnamon and black pepper. Add a little water to make a paste. Add enough hot vinegar to dissolve. Add gradually to hot vinegar. Boil 15 minutes. Squeeze salt from artichokes. Combine artichokes, onions and bell peppers to vinegar mix. Bring to a boil. Put in hot sterilized jars and seal. Makes 17 to 18 pints.
Cut meat into strips. In skillet brown meat in oil. Remove meat from skillet; add gravy and water bringing to a boil, stirring constantly. Stir in remaining ingredients except noodles. Return meat to skillet. Cover and simmer for 1 1/2 hours. When done, serve over hot noodles. Makes 4 to 5 servings.
Remove casings from sausage. Cook sausage, ground beef, onion, celery and garlic in a large skillet until meat is browned and vegetables are tender. Stir to crumble meat. Drain well. Stir in tomatoes and tomato paste. Cover; reduce heat and simmer 1 hour. Dip eggplant slices in eggs; coat with cracker crumbs. Heat 2 tablespoons oil in heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain eggplant on paper towels; set aside. Repeat with remaining eggplant. Layer half eggplant in lightly greased 13 x 9 x 2-inch baking dish. Spoon half of sauce mixture over eggplant slices; repeat layers. Top with Parmesan cheese. Bake at 350° for 45 minutes.
Cook chicken breasts in 4 cups of water and salt. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes. Remove meat from bone and set aside. Reserve 2 cups of broth. Combine next 4 ingredients and salt and pepper; cook in reserved broth, stirring constantly (cook on medium heat until it comes to boil). Dissolve cornstarch in warm water. Pour into vegetables. Add chicken. Pour into double crust pie shell. Perforate the top crust. Cook 30 minutes or until crust is golden brown.
Cook chicken strips until no longer pink. Remove from pan. Add onion and garlic. Cook until tender. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron. Bring to a boil. Reduce heat, simmer covered 15 minutes. Add undrained tomatoes, several peppers and frozen peas to skillet. Cover and simmer about 5 minutes more until rice is tender. Stir in cooked chicken. Cook and stir 1 minute or more until heated through.
Combine meat, green pepper, rice, salt, pepper, onion, parsley, egg and milk in bowl; mix well. Shape into approximately 18 meat balls and place in kettle. Add can of whole tomatoes and water. Bake at 350° for 45 to 60 minutes. Serves 6.
Assemble in foil packet. Grill 10 minutes on barbecue or assemble in baking dish and bake 15 minutes at 325°.
Mix sugar and cornstarch in saucepan; stir water in gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half the hot mixture into 3 egg yolks, slightly beaten. Pour this mixture back into remaining hot mixture in saucepan. Boil 1 minute longer. Remove from heat; continue stirring until smooth. Blend in butter, lemon juice and lemon rind. Pour into already baked pie shell and chill. Cover with whipped cream and enjoy.
Pour water over bran and set aside. Mix oil, applesauce, sugar, eggs and buttermilk in medium sized mixing bowl. In large bowl, mix flour, salt, soda and oats. Add to flour mixture both other mixtures and stir until combined. Fill muffin tins 2/3 full and bake at 375° for 20 minutes. Batter may be refrigerated up to 6 weeks.
Rub pork roast with cut sides of garlic. Mix remaining ingredients; sprinkle on pork. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer. Roast, uncovered, at 325° until meat thermometer registers 170°, about 2 to 2 1/2 hours. Garnish with frosted grapes, if desired. (Dip grapes in water, then roll in sugar.)
Dissolve yeast in warm water with 1 teaspoon sugar. In a large bowl put 3 cups flour; stir in milk, sugar, Crisco, baking powder, salt and egg. Mix until smooth. Add yeast mixture and enough flour to make dough easy to handle. Turn dough onto floured board and knead for 5 minutes until smooth. Place in a greased bowl and let rise in a warm place, about 1 1/2 hours or until doubled in bulk. Divide dough in 3 parts. Place 1/3 dough on floured board and roll into an oblong shape, approximately 1/2 inch thick.
Rinse shrimp. Pat dry. Set aside. In your vessel, heat the oil and butter over moderate heat. (This can be prepared on a grill or in oven.) When hot (not smoking), add the garlic, thyme, crushed peppers, Worcestershire sauce and shrimp. Toss to coat with oil and butter and cook, stirring occasionally, just until the shrimp are pink (4 to 5 minutes). With a slotted spoon, remove the shrimp to a warm platter. Sprinkle lightly with the salt and with the parsley. I serve this dish as a low country dinner with newspaper covering the table and with finger bowls and extra napkins for each guest.
Place sugar in a small bowl and sprinkle with almond and vanilla extracts. With a fork, stir and blend until no trace of extract moisture remains. Add remaining ingredients. Stir. Sift to blend thoroughly. Store in airtight container. Makes 1 1/2 cups mix.
Mix jello with boiling water and add 7-Up. Place in an 8 x 12-inch pan to chill. Mix together pineapple (reserve juice), marshmallows and bananas. Add to jello mixture and return to refrigerator until firm. Stir together pineapple juice, egg, flour and sugar. Cook until thick, stirring constantly. Add butter. Cool and spread over top of jello. Before serving, spread with whipped topping.
Let milk sour for a couple of minutes. Mix butter, sugar and eggs; add mashed bananas. To this mixture, add milk, flour, soda and salt. Mix well and add nuts. Bake in well-greased bread pan. (I also flour my bread pan.) Bake at 350° for 55 to 60 minutes. Makes 1 loaf.