HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yeast and water; set aside. Mix all ingredients, adding yeast mixture last. Knead. Cover and let stand 1 hour. Beat down mixture; let rise 1 more hour. Place in loaf pan. Bake at 375° for 45 minutes.
Mix together first 6 ingredients. Top with grated cheese and cracker crumbs. Bake at 350° for 25 to 30 minutes.
Preheat oven to 325°. Pour into a 9 x 13-inch greased cake pan the pecans and coconut. Mix German chocolate cake as box directs. Pour over coconut and pecans in pan, then mix powdered sugar, cream cheese, margarine and vanilla. Spoon over cake mixture. Do not try to smooth out. Leave as dropped from spoon and bake for 45 to 50 minutes at 325°.
For best results, heat pie crust in a 400° oven for about 5 minutes. Saute onion in oleo in saucepan for about 5 minutes. Pour in pie crust. Add grated cheese, then eggs. Season eggs with dash of salt, pepper and seasoned salt. Bake at 350° for 30 minutes. Serve with bacon, ham, sausage or Spam. Good wintertime evening meal.
Heat 6 cups water to boiling. Beat egg and 2 tablespoons water together. Stir 2 tablespoons egg mixture into 3/4 cup ground coffee. Add enough cold water to completely moisten grounds; pour into boiling water. Heat to rolling boil. Remove from heat; add dash of cold water. Makes 6 to 8 cups.
Mash salmon with fork. Add next 3 ingredients. Shape into roll (log) with hands. Roll into cream cheese, then pecans and chill.
Cut up thick slices of cucumbers, enough to fill a gallon glass jar. Add 1 cup salt and 1 gallon of water and let soak for 7 days. Drain 7th day. Wash well and drain. Next, soak 1 tablespoon alum and 1 gallon warm water overnight. Next morning, drain and let soak in clear cold water for 2 hours. Drain. Heat 1 quart vinegar, 2 quarts sugar, 1 tablespoon pickling spice and 1 tablespoon turmeric. Let come to a boil, pour over pickles. Do this each day for 7 days. Seal in jars on 7th day. Jars should be hot.
Fry bacon crisp and keep to the side. Use bacon oil to cook carrots, onion and celery. Set aside. Cook potatoes. Set aside. Melt 1 cube butter. Add flour and brown. Add clam juice slowly. Add half and half plus whipped cream. Add clams including juice from can. Add corn, carrots, celery, potatoes and onion. Bring to a boil and thicken. Use cornstarch base. Add bacon and butter. Simmer. Do not let burn. Enjoy! (Do not overcook potatoes.)
Cream butter, sugar and vanilla until light and fluffy. Sift flour and salt together. Add to butter mixture 1/2 cup at a time, beating well after each addition. Spread dough into a 9-inch square pan. Bake in preheated 350° oven for about 35 minutes or until top is golden brown. Yield: 3 dozen cookies. Carbohydrate 7 g, protein .5 g, fat 5 g, calories 75. One cookie = 1/2 bread exchange, 1 fat exchange.
Blend all together in blender until dip consistency. Serve with pita bread or crackers. Garnish with mint.
Make roux in thick cast iron pot, by stirring flour and oil on very low heat until dark brown. Transfer to big gumbo pot. Add water, tomatoes, cook about 45 minutes and add celery, bell pepper, okra, onion and garlic. Add shrimp, oysters and crab meat, season to taste with salt, pepper and tabasco. Cook slowly for 1 hour. If too thick, add more water. Serve in bowl over hot rice.
Cook tortellini according to package directions. Parcook vegetables and drain. Melt butter in a pan. Add tortellini and vegetables. Simmer for about 10 minutes. Remove from heat and sprinkle bread crumbs over mixture, just enough to hold together. Makes a great side dish.
Mix stuffing according to directions. Mix together sour cream and pineapple. In 9 x 13-inch pan put 1/2 the stuffing in bottom of pan. Add diced meat, pour over pineapple mixture, then crumble on the rest of the stuffing. Top with cheese. Bake at 350° for 25 to 30 minutes or until heated through.
Brown hamburger and onion. Add mushroom soup, cream cheese, salt, pepper and paprika. Stir until well blended, then cover and simmer 15 to 20 minutes. Serve over hot noodles.
Blend and freeze first 6 ingredients solid. Remove from freezer 1 hour before using. Chop up and pour 7-Up over. Serve. Yield: 2 punch bowls full.
Beat milk and pumpkin until smooth. Add biscuit mix and vanilla. Mix well. Drop 1 1/2 inches apart on baking sheet. Bake 7 to 10 minutes or until lightly browned at 375°. Press candy in cookie immediately after baking or about 1 minute before done.
Blend Crisco, sugar and salt and beat well. Add eggs. Add rest of ingredients and beat well. Put in a 9 x 5 x 2 1/2-inch loaf pan (well-greased). Bake for 45 to 60 minutes at 350°. Remove from pan and pour over hot bread 1/2 cup sugar and juice of one lemon. Freezes well.
Melt margarine in electric skillet. Brown chicken on both sides. Add soup and water, mixing until blended. Season with salt and pepper to taste. Simmer for 20 to 25 minutes. Add rice and cook until rice is tender. It's ready to eat.
Cream margarine and sugar. Add eggs, one at a time. Sift dry ingredients together. Add to creamed mixture alternately with sour cream. Add vanilla, coconut and pecans. Pour into 10-inch tube pan and bake at 325° for 1 hour and 20 minutes.
In a large skillet (or electric frying pan), saute onion and celery until soft. Stir in tomato sauce, salt, curry powder, pepper and green pepper. Add dashes of hot sauce to taste (optional).
Cook pie crust. Combine 1 1/3 cups sugar, cornstarch and salt in medium-size saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture comes to a boil and is thick. Boil 1 minute. Remove from heat. Beat egg yolks slightly in small bowl. Slowly blend in 1/2 cup of hot mixture. Slowly stir back into rest of hot mixture. Cook, stirring constantly over low heat 2 minutes. Remove from heat. Stir in margarine, lemon rind and lemon juice. Pour into cooled pie shell. Cover with wrap and refrigerate until cold (3 hours). Beat egg whites with cream of tartar until foamy white. Sprinkle in 1/2 cup sugar, beating until stands in peaks. Spread on pie. Cook at 425° for 3 to 5 minutes until brown.
Cook rice about half done. Chop 1/2 cup bacon or ham. Add to heavy skillet and cook slowly. Add 2 chopped onions and chopped bell pepper; simmer with bacon. Do not scorch. Add chili powder to taste. Add tomatoes and tomato paste. Add half cooked rice, chili powder and salt to taste. Cook slowly, stirring to keep from sticking. Garnish with parsley.
Sift together flour, sugar, baking powder and salt. Make a well in the middle. Add in order egg yolks, oil, peel and juice. Beat briefly until smooth.
Heat chicken pieces, water, salt, garlic and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Remove chicken from broth; strain broth. Refrigerate chicken and broth. When cool, remove chicken from bones (skin can be removed, if desired). Cut chicken into bite-size pieces. Skim excess fat from broth and place broth and chicken in Dutch oven. Stir in celery, onion, tomatoes (with liquid), frozen okra, corn (with liquid), rice and pepper sauce. Break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until okra and rice are tender, 20 to 30 minutes. Garnish with snipped parsley. Makes 8 servings.
Make a brine of water and salt. Soak fillets 1 hour; drain. Pack mullet to lower neckband of quart jars. Add no water, but pack fish firmly in jar. Add Zatarain's Creole seasoning to each quart. Process 100 minutes at 10 pound pressure.
Crumble over pie filling and nuts. Top with sugar coated flakes. Bake at 350° for 40 to 45 minutes. Do not overmix or overbake.
Cook pudding as directed on box. Using a large mixing bowl, mix yellow cake mix, cooked pudding and 1/2 cup oil. After ingredients are thoroughly mixed, pour into a 9 x 13-inch cake pan. Spread the butterscotch tidbits and nuts on top of the uncooked cake mix. Bake 45 minutes in 350° preheated oven. Very delicious.
Cream margarine, sugar and vanilla. Add remaining ingredients. Form into small cookies. Place on ungreased cookie sheet. Bake at 325° for 6 to 10 minutes. Makes 3 dozen.
Cream the cream cheese and sugar. Stir in Cool Whip and drained pineapple. Pour into crust and refrigerate.
Soften cream cheese and add other ingredients. Mix until smooth. Serve at room temperature. Garnish with a cinnamon stick. Slice green and red apples of equal size and shape into eighths. Core each slice. Dip in pineapple juice and part water (or other citrus juice) to prevent discoloring of apples. Piece apples back together as halves, alternating green and red. Place "striped" apple halves onto tray of lettuce leaves, circling apple dip. May add grapes and/or pears to the tray.
Soak mushrooms for 3 to 4 hours and bring to a boil in a small amount of water. Add the broth and simmer, covered, for half an hour. Melt the butter; blend in the flour, salt and pepper. Add the stock gradually while stirring. Stir in sour cream just before serving. Reheat, but don't let the soup boil. Add more seasoning to taste.
Place lawn chair or hammock in or out of direct sunlight, your choice. Open beer and drink along with your choice of chips, pretzels or popcorn.
Drain juice from pears and reserve 1 cup of liquid. Bring juice to a boil on high heat. Remove from heat and add lemon-flavored gelatin. Chill until partially set. Place pears and cream cheese in blender container and blend until creamy consistency. Stir in gelatin mixture. Add pecans. If using whipping cream, whip and fold in gelatin mixture. If using Cool Whip, fold into gelatin mixture. Pour into mold. Chill. Serves 12.
Toss with french dressing 1 1/2 pounds ground beef browned with 1/2 chopped onion. Add 1 package of taco seasoning - cook till done and drain. You can put salsa or taco sauce on it if desired. Mix all together just before serving.
Scald milk in double boiler. Add mixed dry ingredients and chocolate cut in small pieces. Stir until mixture thickens. Stir a small amount of mixture into slightly beaten egg yolks and return mixture to double boiler. Stir until coagulates (2 or 3 minutes) and remove from fire. Add butter and vanilla; beat thoroughly with rotary beater or electric mixer. Cool. Place in a baked shell. Cover with meringue made with egg whites. Bake in 300° oven for about 20 minutes or until meringue is golden brown.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Pour pie filling into prepared dish. Combine remaining ingredients. Stir to form soft dough. Drop dough by spoonfuls into pie filling to form dumplings. Cover with lid or foil and bake 20 minutes. Remove cover and bake additional 15 minutes. Makes 4 to 6 servings.
Place all in crock-pot on low. Cook 8 hours. You might have to thicken soup for gravy.
Grind cranberries in food grinder or food processor; stir in sugar to blend. Set aside. Dissolve gelatin dessert in water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold.
Heat oleo and sugar until melted. Add milk and blend well. Add nuts and mix well. Spread over cool cake. Slide under broiler about 3 minutes, until bubbly and lightly browned.
Saute onion in butter. Mix all ingredients well. Form into loaf. Bake 30 minutes in 375° oven. Pour catsup over loaf and sprinkle with grated Parmesan cheese and oregano. Bake 20 minutes longer.
Combine light sour cream and party dip mix in medium bowl. Stir in artichoke, spinach and pimientos. Cut slice off top of round loaf of bread. Hollow out center of bread leaving 1-inch shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in preheated 400° oven for 20 to 25 minutes. Cover loaf with foil if browning too quickly. Makes 12 servings.
Fry hamburger and onion until brown. Season with salt, pepper and garlic salt. Mix meat mixture with the pizza sauce, oregano and 1/2 of cheese. Pour in roaster pan; sprinkle with rest of cheese. Bake at 350° until cheese melts (about 30 minutes).
Beat eggs and flour until smooth. Add all of ingredients to egg mixture and stir. Pour into greased 10-inch square pan. Bake 30 to 40 minutes at 350°. Let set 10 minutes before serving.
In a 4-quart saucepan bring chicken broth to a boil. Meanwhile, heat oil in a skillet and cook onion, garlic and celery for 10 minutes or until slightly soft. Stir in dill and thyme. Add cooked vegetables to broth along with potatoes. Cover pot and simmer about 15 minutes or until potatoes are tender. Stir in creamed corn and simmer 5 minutes, then add milk and undrained clams. Simmer until heated through (do not boil) about 5 minutes. Adjust salt if necessary. Sprinkle with 2 tablespoons chopped parsley if you like. Makes about 10 cups (135 calories each, if made with low-fat milk).
Place bread and onion in food processor and whirl. Add tomatoes, marjoram, paprika, parsley and pepper; whirl. Combine beef, turkey, egg substitute and bread mixture in bowl. Pack into six cup ring mold. Bake at 375° for 50 minutes. Unmold onto platter.
Cream butter, shortening, and sugar until light and fluffy. Add eggs which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavoring. Spoon in 10-inch bundt pan. Bake at 325° for 1 1/2 hours. Cool in pan for about 10 minutes. Put icing over cake.
Lightly grease baking dish. Place bread on bottom of dish. Spread sausage on bread and sprinkle cheese on sausage. Mix eggs and milk. Pour over cheese. Cover and refrigerate overnight. Remove cover and bake 45 minutes at 350°.
Fill round pie dish with a layer of chopped apples. Mix flour, sugar, cinnamon, cut in butter until mixture is crumbly.
Mix all together and form into a loaf. Bake at 350° for approximately 1 hour.
Mix all ingredients together, add salt to taste. Pour into shallow baking dish, dot with butter, sprinkle with pepper. Bake in 350° oven until inserted knife comes out clean, about 1 hour.
Beat eggs and add sugar; mix well. Add rest of ingredients. Cook in a double boiler until thick. Serve on toast, muffins or Maryland biscuits.
Slice rolls in half. Layer lettuce, tomato, onions and sprinkle with dressing. Top with meats and cheeses and sprinkle with a small dash of dressing. Any other cold cut or cheese of your desire may be used instead. Put top on and cut diagonally.
Fry the bacon until crisp. Remove bacon into a stewing pot. Saute the cabbage in the bacon grease and add to stew pot. Add the tomatoes to this and boil to finish cooking the cabbage. Thicken the mixture with flour that has been dissolved in water. Add salt and pepper to taste.
Mix all ingredients and chill at least 1 hour. Tastes great the next day, too. Serve on a bed of lettuce.
Saute onions in small frying pan. Dice and boil potatoes. Leave potatoes in water. Add rice and alphabets, then tomato soup. Ready to serve when potatoes and pasta are done.
Simmer whole squash 8 to 10 minutes until tender, but firm. Slice in half; scoop out center, leaving firm shell. Combine pulp and remaining ingredients except butter. Fill squash shells and place in greased 9 x 13-inch casserole. Dot with butter. Bake 20 minutes at 400°. Serves 6.
Brown hamburger and drain grease. Mix in soup until hot. Add chopped onion and put in casserole dish. Put Tater Tots on top. Cook at 350° for 30 minutes. Sprinkle cheese on top for approximately 5 minutes or until completely melted. Let set 5 minutes before serving.
Prepare cornmeal mix to package directions. Grease a shallow 2-quart baking dish. Brown ground beef in large skillet and drain. Stir in taco seasoning, chopped tomatoes and corn. Bring to a boil, stirring occasionally. Pour in baking dish, then pour prepared cornmeal mix over beef mixture. Bake for 15 to 20 minutes, or until golden brown.
Cook macaroni and drain. Put milk in saucepan. Add cheese pieces and butter. Stir until cheese is melted. Do not boil. Put macaroni into baking dish (add sliced hot dogs). Add cheese liquid. Bake at 350° for 1 hour.
Line cookie sheet with crescent roll dough spread out like pizza. Bake until golden brown (375° for approximately 10 minutes). Mix dressing mix, mayo and cream cheese. Spread on cooled crust. Sprinkle desired shredded vegetables and cheese on cream cheese mixture. Press them down into mixture. Refrigerate until set or overnight.
Soak ears of corn still in husk for at least one hour in water. While the corn is soaking, build fire over loosened dirt, let coals burn down. Pull husk back and remove silk; put salt, pepper, and butter on corn. Pull husk back onto corn. Wrap in foil. Pull coals aside and dig into loosened dirt to make hole 6 to 8 inches deep. Place corn in hole pull coals back over buried corn. Build another small fire to keep coals hot. Roast 30 to 45 minutes.
1. Before starting the sauce, place the ribs in a pot with water and pour in one beer. Bring to a boil and then simmer for one hour. This will make the meat tender.
Mix well all ingredients. Bake at 375° for 10 to 12 minutes. Drop small amounts on ungreased cookie sheet to bake.
Mix all according to package directions. Put in freezer, being sure to stir every hour. Keep in freezer until slushy. When ready to serve, add 1 bottle of chilled 7-Up.
In a medium bowl, stir together the flour, brown sugar and cinnamon. With a pastry blender, cut in butter until very fine. Pare, core and thinly slice apples. Arrange in an 8-inch square baking dish. Sprinkle with flour mixture. Bake in a preheated 400° oven until apples are tender and topping is browned, 30 minutes. Serve hot, topped with vanilla ice cream. Makes 6 to 8 servings.
*May use 1 to 2 blocks firm tofu and omit eggs and cottage cheese.
Slice pears, pour sugar over and soak overnight. Cook until bubbly and thick. Add a slice of lemon if desired.
Pour 2 tablespoons oil into Dutch oven or large casserole. Over low heat, add onion rings, parsley, sesame seed, whole black peppers, cinnamon, cloves and bay leaf. Mix. Add chicken. Pour over chicken remaining oil, vinegar and sherry. Add olives, chiles and salt to taste. Cover and simmer 1 hour, turning a few times. May be baked at 350° for 1 hour. Serve with steamed white rice. Serves 6.
Using a heavy saucepan, dissolve sugars, water and syrup over medium heat. Boil until candy thermometer reaches 236°. Pour one half of syrup slowly, beating all the while, over the stiffly beaten egg whites. Cook remainder of syrup to 252°, then beat into whites. Add nuts and vanilla extract and continue beating until gloss of candy lessens and will stand up in peaks. When firm, drop by teaspoonfuls on waxed paper. Mixture sets up quickly. This is really delicious and makes lots of candy.
Bring 3 cups water to a boil. Blend remaining ingredients, except oats, until smooth. Add to the 3 cups of boiling water, then add oats. Cook for 1 minute, stirring. Shape into patties or links. Bake on a nonstick cookie sheet at 350°. Cook patties 30 minutes on one side, 20 minutes on the other. Links or meatballs, cook for 35 minutes.
Beat eggs until foamy. Add oil, sugar, vanilla and grated zucchini to the eggs. (If zucchini is too large, remove the seeds before grating.) Mix lightly, but not well. Add dry ingredients.
Boil potatoes. Cook onion and bacon together. Add with drippings to cooked, diced potatoes. Add enough mayonnaise to moisten, then Worcestershire and celery seed. Add olives and cheese. Add dash of sugar, salt and pepper.
Saute onion and green pepper in melted butter. Brown ground beef with	onion and green pepper; let pan juices cook down or drain. Add Worcestershire sauce	and cook about 2 minutes longer.
Cream butter and powdered sugar together. Add eggs, one at a time, beating after each. Add flavoring and chocolate. Spoon half of wafers into bottom of cupcake liners. Spoon the chocolate mixture on top and cover with the rest of wafer crumbs. Top with dab of whipped cream and cherry. Place in freezer. Makes about 20.
In a large bowl, cream 3/4 cup of sugar and margarine. Beat in egg and vanilla. In a small bowl, stir together the flour, salt, baking soda and cream of tartar. Stir this mixture into margarine mixture. In a small bowl, mix the 2 tablespoons of sugar and 2 teaspoons of cinnamon. Shape dough in 1-inch balls and roll in the cinnamon-sugar mixture. Bake on a greased cookie sheet at 375° for 8 to 10 minutes.
In large bowl, cream brown sugar, sugar and butter. Blend flour, baking powder, soda, salt, eggs and vanilla into creamed mixture. Stir in cereal, rolled oats, coconut and peanuts. Drop dough by tablespoonfuls onto greased cookie sheets. Bake at 350° for 9 to 12 minutes. Cool 1 minute before removing.
Spray large pizza pan or large cookie sheet with vegetable spray. Pat out sugar cookie roll to desired thickness. Bake per package directions. Let cool.
Cook flour and milk until thick and cool (do this while cake is baking). Cream sugar, shortening and butter well and add to cooled flour mixture; add vanilla and salt. Beat until fluffy and about the consistency of whipped cream. This is a life saver when you need icing but are out of confectioners sugar.
Scrub potatoes; cut each into 8 wedges. Combine cheese and the next 3 ingredients, stirring well. Dip potato wedge in melted margarine. Arrange in single layer in lightly buttered pan. Sprinkle cheese mixture over. Bake at 375°, uncovered, for 40 minutes, or until potatoes are tender and browned.
Boil sugar and milk until it forms a soft ball in water. Add dates and boil 3 minutes. Take off stove and add remaining ingredients. Beat until almost hard. Pour into a wet cloth. Hang on clothes line to get cold and hard. Cut into slices.
Combine egg, sugar, salt and butter. Add milk; mix well. Add all dry ingredients. May be a little stiff. Bake at 375° (usually takes 25 or 30 minutes).
Mix the margarine, powdered sugar, peanut butter and cereal together. Form into small balls. Melt chocolate chips, chocolate bar and paraffin in double boiler. Dip balls into chocolate with toothpicks. Cool on wax paper.
In heavy skillet, quickly cook green pepper and celery in oil until crisp-tender. Remove; set aside. Add meat to skillet; cook. Combine water, soy sauce, cornstarch, sugar and salt. Add to skillet. Cook and stir until mixture thickens and bubbles. Add celery, pepper and tomato. Heat through. Toss rice with ginger. Serve over ginger rice. Makes 2 servings.
Mix together milk, orange juice and sugar. Return liquid to the cartons or pour into ice cube trays and freeze until solid. When you are ready to make punch, use 1/2 gallon block at a time. Place frozen mixture into punch bowl, break into smaller chunks and pour 2 liters of ginger ale over the frozen chunks. Makes a large punch bowl full.
Preheat oven to 400°. Line cookie sheet with crackers in a single layer. In a saucepan, combine sugar and butter; boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake 5 to 6 minutes.
Mix together well cheeses and bacon bits. Chill on waxed paper in bowl. When firm, roll in nuts; place cherry in middle and chill until served.
Combine flour, baking powder, soda, salt and sugar in large mixing bowl; set aside. Mix beaten egg with orange juice, rind, margarine and hot water. Fold flour mixture until blended. Do not beat. Gently fold in cranberries and walnuts. Spoon into greased 9 x 5 x 3-inch loaf pan or smaller pans of choice. Bake at 325° for 60 minutes; test in center with wooden pick. Cool on rack for 15 minutes before removing from pan. Yield: 1 loaf.
Beat eggs slightly with a fork. Mix sugar and flour together. Add to beaten eggs. Stir in syrup, vanilla, salt and butter. Cover unbaked shell with pecans. Pour mixture over pecans. Bake at 400° for 15 minutes; turn heat to 350° and bake 30 to 35 minutes more. Filling will be slightly less set in the center than the edges. Serve with whipped cream or Cool Whip if desired.
Simmer ketchup and grape jelly until melted. Add wieners or Smokies and simmer 10 to 15 minutes. Serve warm.
Heat oven to 350°. Mix shortening, sugar, eggs and vanilla until well blended. Blend dry ingredients in a separate bowl. Mix into shortening, sugar, eggs and vanilla. Spread in well-greased pan (8 x 8 x 2-inch). Bake about 30 minutes. Cool; cut into 2-inch squares. Makes 16 brownies.