HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 4 ingredients. Put half in bottom of pan. Mix 1 cup brown sugar and 3 teaspoons cinnamon; sprinkle half of sugar over mix. Put rest of mix, then rest of sugar. Take knife and run through batter. Bake at 350° for 40 to 45 minutes in a 9 x 12-inch greased and floured pan.
Add sausage to eggs and 2 cups cheese. Line an 8 x 12-inch baking dish with 1 package rolls. Spread sausage mixture on top. Place another package of rolls on top of sausage mixture. Melt butter and spread on top of rolls. Sprinkle with sesame seed. Follow baking directions on package of rolls. Cut in squares.
Knead and shape with doughnut cutter. Drop into very hot oil. I cook mine at 375°. This is a very old recipe.
Drain and flake tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with tuna, celery and green onion. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Cover. Microwave at High for 6 to 8 minutes. Top with cheese and tomato. Microwave at High for 2 minutes; let stand for 3 minutes before serving.
Mix all ingredients well; divide into four portions and drop into hot frypan. Flatten with spatula; turn when brown. When other side is brown, remove from frypan and put on bun or bread slices. Great with ketchup.
Remove cartilage from crabmeat if making crab soup or put oysters with liqueur in small pan and bring to a boil. Remove from heat.
In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
Butter 2-quart casserole. Add cubed ham, cheese, sauteed onion and butter; stir. Then mix flour and milk and heat. Pour over potato and ham mixture; salt and pepper to taste. Stir thoroughly; sprinkle lightly with bread crumbs (Italian flavored are best). Bake at 350° for about 1 hour.
Brown meat and onion. Add remaining ingredients; mix well. Simmer for 45 minutes.
Grease and flour 9 x 13 x 2-inch pan. Mix and press into pan.
Mix in pan the gelatin and boiling water until dissolved. Add undrained pineapple and blueberry pie filling. Stir and let set.
Place 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12 inch circle. Roll each circle tightly as for jelly roll to make loaf. Pinch seams and ends to seal; taper ends by gently rolling. Place loaves, seam side down, on greased baking sheet. cover; let rise in warm place until doubled in size, about 20 to 40 minutes, lightly dust with flour. With sharp knife, make diagonal slashes across top of each. Bake at 400° for 25 minutes.
Fill pressure cooker with greens and half water. Steam 5 to 10 minutes with meat (until tender). Add molasses. Continue to cook until liquid reduces.
*I marinate my own artichoke hearts (overnight) with oregano, basil and sliced purple onion and lots of Bernsteins dressing and add all this to salad.
Melt butter in skillet and cook onion and celery until tender. Place bread and seasonings in a large bowl and pour butter mixture over, mixing gently. For dry stuffing, add little or no liquid. For moister stuffing, add broth to moisten crumbs. Cool. Place in bird when ready to bake. Enough for 12 pound turkey.
Bake at 350° for 40 to 45 minutes. Sprinkle on cheese and bake for 10 to 15 minutes more.
Soak cracked wheat in cold water overnight. Mix together the milk, shortening, salt and molasses. Add soaked cracked wheat. Dissolve yeast in the warm water; add to other ingredients. Add half the flour and beat 2 minutes. Add remaining flour to make stiff dough. Knead 10 minutes. Grease dough; cover and let rise until double in size. Divide into 2 loaves. Let rise again. Bake at 375° for 10 minutes, then at 350° for 30 to 35 minutes.
Saute bread in butter until lightly browned. Combine remaining ingredients. Mix well. Pour into buttered casserole. Top with crumbs and bake at 350° for 35 to 45 minutes. Good with ham salad.
Heat oven to 350°. Put margarine in baking dish and place in oven to melt. Meanwhile, mix all ingredients, stirring well. Pour mixture into baking dish. Bake at 350° for 55 to 60 minutes until set and golden brown.
Melt marshmallows in water over low heat. When melted, remove from heat and add lime gelatin. After gelatin has dissolved, place mixture in refrigerator long enough to cool, but not set. Whip mixture until large bubbles disappear. Add remaining ingredients, folding in Cool Whip. Congeal in refrigerator.
Cook rosamarina in boiling water 5 to 8 minutes; drain. In a large bowl, combine rosemarina, chicken, celery, onion and eggs. Save 2 eggs for garnish. In a small bowl, combine Miracle Whip, lemon juice, salt, white pepper and poultry seasoning. Fold into chicken mixture. Refrigerate, covered, overnight. Makes 1 gallon. Serves 16 (1 cup servings)
Brown and cook the ground turkey. Add the salsa and corn to meat mixture. Stir in the cooked noodles and simmer until hot. Sprinkle with cheese and serve.
Mix 1st five ingredients together and spread mixture on a plate. Pour desired amount of sauce or salsa over mixture. Sprinkle drained and deboned crab meat over top. Use crackers of your choice to scoop up spread. Enjoy!
Dissolve the gelatin in 1 cup boiling water. Add 1 cup cold water. Add thawed strawberries, diced bananas and pineapple. Pour half of the mixture into container (mold or glass dish). Place in refrigerator to jell. Leave remaining gelatin mixture at room temperature.
Mix flour, salt and baking soda. Set aside. Mix butter and peanut butter. Add white and brown sugar. Mix well. Add eggs. Beat well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon on baking sheet. Flatten with fork. Bake at 375° until lightly brown. Makes 4 to 5 dozen cookies.
Combine flour and sugar; stir in remaining ingredients. Pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes.
Dredge steak in flour and pepper. Brown lightly on both sides in oil. Place in greased 9 x 13-inch pan. Sprinkle dry soup mix over top. Cover with mushrooms and liquid. Add a layer of sliced onions. Pour can of gravy that has been mixed with water over the top. Do not stir.
Mix together sugar, milk, oil, eggs and almond extract. Set aside. In another bowl, mix together flour, Museli cereal mixture, baking powder and salt. Now pour the liquid ingredients into the dry ingredients; mix well. Pour into greased loaf pan and bake for 50 to 60 minutes at 350°. Or spoon into greased muffin tins and bake at 350° for 30 minutes.
Peel, boil and then slice potatoes. Dice and fry bacon. Add flour to bacon and mix. Add vinegar, sugar and water to the flour and bacon. Bring to a boil and add to the potatoes which have been mixed with the onion and celery. Add salt and pepper. Garnish with parsley.
Place brownie in a large bowl. Add ice cream and top with hot fudge sauce and crushed cookie. Add whipped cream and drizzle with chocolate syrup. Sprinkle with almonds and top with a cherry.
Chop egg very fine and mix with mayonnaise. Add ginger, crushed garlic, onion and celery, minced very fine. Add curry powder, salt, lemon and turkey. Add white wine, if desired, to make a thinner dip.
Spread Cool Whip over 1 graham cracker sheet. Top with another graham cracker sheet. Place on flat plate or pan. Freeze overnight.
In a large pot of boiling salt water, cook the spaghetti until done; drain. Mince the garlic. Combine the oil, garlic, anchovy paste, parsley, cayenne and butter into the hot pot. Return the spaghetti to the pot and toss over low heat until butter has melted. Serve immediately.
Place chicken in 3 cups water with onion, celery and 1 teaspoon salt. Cook until tender over medium heat. When tender, remove chicken from broth and debone. Cut into large chunks and place in the bottom of a greased, 9 x 12-inch baking dish.
Mix together all ingredients except nuts. With damp fingers, roll mixture into a ball and roll in nuts. Refrigerate, uncovered, until ready to serve. Serve with variety of crackers.
Dissolve yeast into warm water. Sift together and mix the flour, milk, sugar and salt. Let rise until doubled in bulk, about 1 hour. Knead in enough flour to keep dough from sticking to hands. Pat or roll out and cut with small orange juice can. Dip in melted butter. Fold into pocketbooks. Allow to rise until doubled, about 1 hour. Bake at 400° for 12 to 15 minutes. May be frozen after this step. When taken from freezer, allow 3 hours to thaw and rise.
Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl. Cut meat into 3-inch strips 1-inch thick. Add to vegetable and spice mixture. Add more water if meat is not covered. Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade. Roll meat in flour and brown in skillet. Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute. Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325°. Add water if it boils dry.
Layer ingredients in a 9 x 13-inch pan by the order given. Bake 25 to 30 minutes at 350°.
Season chicken. Brown lightly in butter or oil. Remove from fire and drain. In a large Dutch oven, make a roux of flour and butter, stirring until rich brown. Add vegetables and stir until soft. Slowly add water, stirring constantly. Add chicken and seasonings. Cover and simmer 1 hour. Stir occasionally. Serve over rice.
Heat oil in a 10-inch skillet. Add cabbage, celery, green pepper, onion, tomatoes, sugar, salt and pepper. Mix well. Cover and cook over medium heat for 10 minutes or until cabbage is tender, but still crisp. Serves 6.
In mixing bowl, cream butter, margarine and sugar; blend in vanilla and almond extracts. Gradually add flour and salt. Stir in nuts. Shape into 1 1/4 inch balls. Place on ungreased cookie sheets. Flatten slightly with fingers. Bake at 325° for 25 minutes or until the bottoms are lightly browned. Cool on a wire rack. When cool, sprinkle with mixture of confectioners and colored sugar. Yields 3 1/2 dozen.
Beat eggs. Add onions, peppers, corn, cheese, oil, milk, pimento and sugar. Stir in flour and meal. Bake in 9 x 13-inch pan at 350° to 375° until brown. Let set 10 minutes before cutting into squares.
Mix soy sauce, Worcestershire sauce, honey, lemon, onion and white wine. Marinate shrimp for 2 hours. Thread shrimp and fruit on skewers. Place on grill. Baste with marinade sauce and cook for 10 minutes. Serve over 1/2 cup of cooked rice.
Completely dissolve gelatin in boiling water. Combine ginger ale and ice to make 2 cups. Add to gelatin; stir until slightly thickened. Remove unmelted ice. Chill until thickened, about 10 minutes. Arrange apple slices in 6-cup bowl. Add enough gelatin to just cover apples. Repeat layering fruits and gelatin. Chill until set, about 1 hour. Garnish, if desired. Makes 12 servings.
Brown chuck in skillet until crumbly. Stir in garlic, salt, pepper, sugar and tomato sauce. Simmer 15 minutes. Combine sour cream, softened cream cheese, green onions and 1 1/2 cups shredded cheese. Mix well. Cook noodles according to package directions. Drain. Alternate layers of noodles, meat mixture and cheese mixture in 8 x 8 x 2 baking pan or dish until all ingredients are used, ending with cheese mixture. Sprinkle 1 cup cheese over top. Bake at 350°, uncovered, for 30 minutes.
In large skillet, brown steaks (thoroughly cook). In separate bowl, combine soup with water. Add mushrooms. Mix together. Pour over steaks. Cover and simmer 10 minutes. Serve with rice.
Place roast in baking dish; salt and pepper. Add potatoes and carrots. Mix soups together (in blender or food processor). Pour over meat and vegetables. Cover with foil. Punch holes. Bake in 350° oven for 4 to 5 hours.
Beat cream cheese, sugar and milk in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Hold cupcakes, top side down, in palm of hand; spread Cool Whip mixture on bottom and sides. Press coconut onto frosting. Place cupcakes, top side down, on serving platter. Drizzle with melted chocolate. Refrigerate at least 1 hour. Store any leftover dessert in refrigerator. Makes 24 snowballs.
Combine dry mixes. Blend eggs and water; stir into dry mixes until completely moistened. Fold in walnuts. Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for about 45 to 50 minutes or until done. Remove from pan; cool.
Preheat oven to 350°. Spoon cheese into 8 x 12-inch baking dish and place in oven until cheese melts (5 minutes). Heat oil in a skillet. Brown pork chops with seasoned salt.
Mix together and pour over crackers. Mix well. Bake in oven at 250° for 1 hour, stirring every 15 minutes.
Line a cookie sheet with foil and cover bottom with whole graham crackers, placing them as close together as possible. Bring margarine and brown sugar to a boil; let boil for 2 minutes. Stir occasionally. Add nuts and spread mixture evenly over crackers. Bake at 350° for 20 minutes. Cut and separate. Let cool. Store in tin with tight lid.
Microwave chocolate and milk in large microwavable bowl on High 2 to 3 minutes, or until chocolate is almost melted, stirring halfway through heating time. Remove from microwave. Stir until chocolate is completely melted. Stir in vanilla and walnuts. Spread in greased 8-inch square pan. Refrigerate until firm. Cut into squares.
Flour chicken and brown. Season with lots of paprika and some salt. In a pot, put in 1 layer of chicken, topped with a layer of onions. Put in another layer of chicken with onions on top. Add 2 cups of water and bouillon cubes. Cook on low heat about 1 hour. Check to see if more water is needed.
Mix cake batter as directed on package. Put 1/2 of the batter in a 9 x 13-inch pan and bake at 350° for 15 minutes. In a saucepan over low heat, melt caramels with butter and milk. Pour over hot half-baked cake. Top with chocolate chips and pecans. Pour rest of batter over caramels; bake at 350° for 20 minutes longer.
Preheat oven to 375°. Cream butter with sugars until smooth. Add eggs and vanilla; mix well. Add flour, but do not stir in yet. Sprinkle soda and salt over flour and fold in, so these are well distributed. Mix thoroughly, then add chips. Bake about 8 minutes, or until light golden.
Combine all ingredients. Place in a 1-quart casserole dish. Bake at 350° until bubbling hot. Yield: 4 servings. Diabetic exchange: 2 meats and 1 bread.
Heat oven to 350°. In a medium size mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons of cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch).
Cut up fresh broccoli in small pieces or use frozen broccoli. Cook until crisp-tender along with small onion. Use small amount of water when cooking. Then add cream of celery soup (do not dilute). Add milk and heat. Add grated Cheddar cheese and heat together. You can thicken with cornstarch or flour, if needed. Season with salt and pepper.
Cream sugar and shortening together until fluffy. Stir in already beaten eggs, pumpkin and water. Sift dry ingredients. Blend them into the mixture. Stir in the raisins. Bake at 350° for 30 minutes in 2 medium loaf pans.
Melt butter. Add cocoa; stir until smooth. Stir in sugar and vanilla (mixture will be dry). Stir in evaporated milk. Microwave 30 to 60 seconds or until mixture is hot. Stir until smooth. Add pecans. Pour into 8-inch pan. Cover. Chill until firm in refrigerator.
Grease (do not flour) a 9 inch x 13 inch pan. Heat oven to 350°. Mix all ingredients for the cake together, using hand mixer until well blended. Pour into pan. Bake 30 minutes.
In a 12-inch skillet, melt butter over medium-high heat and brown chicken. Stir in soup mix blended with water and lemon juice. Arrange lemon slices on chicken. Reduce heat to low and simmer, covered, 10 minutes or until sauce is slightly thickened and chicken is done. To serve, arrange chicken over rice and spoon sauce over chicken.
Have the butcher crack the ribs at 2-inch intervals. Cut ribs into 2-inch pieces. Marinate the ribs, best overnight. Set oven temperature to 350°. Take ribs out of marinade and roast for about 1 to 1 1/2 hours. Baste with marinade frequently. Turn up oven for the last few minutes to crisp the ribs.
Cream shortening, sugar and spices. Add egg and molasses. Stir in dry ingredients, mixing well. Make into small balls, roll in sugar. Bake at 350° for 10 to 12 minutes.
Combine pineapple and pudding mix in bowl; mix well. Stir in pecans and marshmallows. Add whipped topping; mix well. Chill until serving time. Yield: 6 servings.
Remove meat from cooked chicken and chop it up. Save broth from cooked chicken and use some of it in the stuffing mix instead of water.
Combine all ingredients and toss. Use only the tender stems and flowerets of broccoli.
Heat oven to 375°. Generously grease a 9-inch round can or pie pan. Separate each can of dough into 2 long rectangles; firmly press perforations to seal.
Combine all ingredients, stirring until blended (batter will be thick). Spread evenly into a greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool in pan on a wire rack 15 minutes. Pour Chocolate Glaze evenly on cake.
In large skillet, brown beef; drain. Add barbecue sauce, brown sugar and onion. Separate dough into biscuits. Place each biscuit in an ungreased muffin cup, pressing dough up sides to edge of cup. Spoon meat mixture into cups. Bake at 400° for 10 to 15 minutes. Sprinkle with cheese. Makes 10 to 12.
Brown ground beef in bottom of stew pot. Cut potatoes into bite-size pieces and place on top of ground beef. Add all other ingredients. Cook until potatoes are done. Tastes great served with cornbread or crackers.
Boil sugar and water for 5 minutes, stirring rapidly. Remove from heat and add remaining ingredients, stirring rapidly to prevent sticking to pan. Pour into buttered dish and refrigerate. Cut into squares before serving.
Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly, for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Reserve 10 Nilla wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Bake at 350° for 15 to 20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers. Makes 12 (2/3 cup) servings. Prep: 30 minutes. Bake: 20 minutes.
Mash shrimp. Beat remaining ingredients together and mix with shrimp. Shape into ball and roll in parsley flakes or ground nuts. Chill and serve with crackers or fresh cut up vegetables, if desired. Makes 1 large ball.
Cream together shortening, sugar, eggs and vanilla. Stir in milk. Sift flour and salt. Stir into creamed mixture, blending well. Chill 1 hour. Roll on floured surface to 1/4-inch thick. Cut into desired shapes. Bake in moderate oven (375°) about 10 minutes. Remove from cookie sheet and let cool. Makes 2 dozen medium cookies.
Melt margarine in a saucepan. Tip the pan to grease the sides. Add sugar and molasses. Stir until well dissolved. Bring this mixture to a boil, stirring slowly and constantly. (Candy is done when a drop dropped into cold water becomes brittle.) Pour taffy into well-greased platter. When cool enough to handle, grease hands and pull candy from hand to hand until firm and of a gold color. Draw into a smooth band or twist into rope. Cut into short lengths with kitchen shears. Spread on wax paper to finish cooling.
Brown steak with onions in margarine. Add salt, pepper, soup, water and sour cream. Mix well and simmer for 45 minutes or until meat is tender. Cook noodles; drain and mix with meat and sauce.
Mix milk, Cool Whip and lemonade together. Pour into pie crust and chill.
Grease and flour Bundt pan. Beat the first ten ingredients together, then stir in carrots and coconut. Spoon into Bundt pan. Bake at 375° for 50 or 55 minutes. Cool in pan for 10 minutes. Remove from pan. Serves 16.
Mix ingredients; press flat on cookie sheet (will fill the whole cookie sheet). Prick with fork. Bake at 400° for 10 minutes. Cool and cut in squares to fit bun; place pickle on each bun. Place back on cookie sheet, sprinkle with water and cover with foil. Store in refrigerator until ready. Bake at 375° for 7 to 10 minutes (makes about 40 mini White Castles). Use small dinner rolls.
Combine all ingredients, except olive oil. Roll into meatballs. Brown the meatballs in olive oil, then put in the sauce.
Stir all ingredients together and blend well. Cover; refrigerate 2 hours before serving.
Whip pineapple in blender until foamy. Pour into saucepan. Add sugar and flour. Beat eggs and pour into mixture. Cook until thick. Let cool, then add Cool Whip. Chill.
Melt chocolate and butter together. Let cool until lukewarm. Add eggs, sugar and vanilla to chocolate. Mix well. Combine flour, baking powder and salt. Add to chocolate mixture and mix well. Stir in pecans. Cover and chill overnight. Shape into balls and roll in powdered sugar. Place on cookie sheet and bake at 350° for 10 minutes. Makes 18 large cookies! Yum! Yum!
Cream shortening and sugar; add egg and carrots. Sift flour, baking powder and salt together. Add dry ingredients to mixture. Drop by teaspoon on greased cookie sheet. Bake for 15 minutes at 350°. Make thin confectioners sugar. Use orange juice for the liquid and frost while the cookies are warm.
Mix ingredients well. Chill. Serve with chips (tortilla) or veggies. Makes 2 cups.
Brown the roast in a large frying pan. Place in 5-quart crock-pot. Cook on high for 6 to 8 hours or until done.
Pour milk into shaker. Add ice cream and pudding. Shake for at least 1 minute. Pour drink into glass.
Peel, boil and mash the potatoes. Brown the hamburger (loose). In a 2-quart casserole dish, put in potatoes (bottom layer), put in loose hamburger (middle layer) and add creamed corn (top layer). Place in oven preheated to 350°. Heat until creamed corn starts to bubble (15 to 20 minutes). While heating, wash potato pan and frying pan. Eat and enjoy!
Mix and sift dry ingredients. Beat egg, add milk, and pour slowly on first mixture. Beat thoroughly. Add butter, drop by spoonful on a greased hot griddle. Cook on one side, when puffed and full of bubbles and cooked on the edges, turn and cook other side. Then spread with butter and maple syrup.
Sift flour, baking powder, salt, sugar substitute and spices into a medium mixing bowl. Combine egg, milk and oleo. Add egg mixture to dry ingredients. Blend only until flour is moistened. Fold in apples and pour batter into 12 non-stick muffin cups, filling 2/3 full. Bake in oven at 400° for 25 to 30 minutes.
In saucepan mix sugar, cornstarch, salt, lemon juice, water and 1 can blueberries. Cook and stir over low heat until thick. Add other 3 cups of berries and butter. Mix well and cool. Pour into pie shell. Serve with whipped cream.
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda to creamed mixture alternately with buttermilk. Stir in vanilla, dash of salt, the coconut and chopped nuts. Fold in stiffly beaten egg whites.
Blend with pastry blender or 2 forks and press into pan. Bake at 325° for 20 minutes or until golden brown. Cool.