HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour, baking soda, ginger, cinnamon and salt. Cream together shortening and sugar in bowl until light and fluffy. Use mixer at medium speed and beat in egg and molasses. Add dry ingredients, a little at a time, with hot water. Beat well, using mixer set on low speed. Pour batter into greased 9-inch square pan. Bake at 350° for 45 minutes or until knife inserted in center comes out clean. Make sure you use only a 9-inch square pan or gingerbread will by dry.
Mix all dry ingredients together in a large bowl; set aside. Mix together the pumpkin, corn oil and water. Add eggs; mix well. Add to dry ingredients; stir until moistened. Pour into 2 greased loaf pans. Bake at 350° for 1 hour, or until pick comes out clean.
Cream butter, sugar and egg yolks. Add flour and beat. Add milk and stir well. Add beaten egg whites. Stir to mix and bake at 350°. Bake until golden brown.
Combine 2 cups of the flour, the undissolved yeast, sugar and salt in a large bowl. Stir to blend. Add margarine and hot tap water. Beat with an electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 1 more cup flour and beat at high speed for 1 minute or until thick and elastic. Gradually stir in enough of remaining flour with wooden spoon to make a soft dough which leaves the sides of the bowl. Turn out onto a floured board. Knead 5 to 10 minutes until smooth and elastic. Cover with a plastic wrap, then a towel (on the kneading board). Let rest 20 minutes, then punch down; make into loaves and place in two greased bread pans. Brush tops lightly with oil. Let raise. Bake at 400° for 30 to 40 minutes. May cover with plastic wrap and refrigerate up to 24 hours before baking, also.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar, and margarine. Press firmly into bottom of 13 x 9-inch baking pan. Bake 10 minutes. Cool.
Blend until crumbly. Pat into an 8 x 12-inch pan and bake at 300° for 15 minutes. Let cool.
Boil exactly 2 minutes. Pour 1/2 of this mixture over your biscuits in cake pan. Cut 2 cans of biscuits and shake in mixture as before and arrange in cake pan. Pour remaining syrup over this and bake at 350° for 30 to 35 minutes.
Brown rice in margarine. Spread browned rice in a large flat casserole. Lay pieces of chicken on top of rice. Overall pour soup, mushrooms, water and sherry (mix in a bowl first, then pour over). Over the top sprinkle onion soup mix. Cover completely with foil and bake at 325° for 1 1/2 hours and do not peek.
Cook, drain and blot meat. Return to pan. Add cabbage, tomatoes, tomato sauce and grated cheese to cover mixture. Simmer on stove, covered, for 45 to 60 minutes. Add more grated cheese, if desired.
Mix ingredients well. Bake in a 9 x 11-inch baking dish for 30 to 35 minutes at 375°. Serve with Wheat Thins, Fritos or crackers. Serves 8 to 10 people.
Combine apples, 6 tablespoons sugar and butter. Place in pan and cook until apples are soft. Place in top of double boiler the beaten eggs, sour cream and sugar. Cook to a custard. Remove from fire and add vanilla and nutmeg. Combine custard and apples. Butter bottom and sides of frying pan. Press graham cracker crumbs on sides and bottom. Pour mixture into pan and sprinkle additional crumbs on top. Bake 1 hour in a 325° oven. (It takes about 2 cups of graham cracker crumbs.)
Bring water and sugar to a boil. Cool. Boil 2 cups water and steam tea bags for 20 minutes. Mix all together and put in freezer. Makes about 1 gallon.
In large casserole dish, layer green beans and onions alternately. Mix together soup, milk and basil. Pour over beans and onions. Sprinkle cheese over top. Cut bacon into 1-inch pieces and arrange on top of cheese. Bake in 375° oven about 30 minutes.
Preheat oven to 350°. Combine all ingredients in a 9 x 13-inch baking dish. Do not drain beans. Bake uncovered for 40 minutes.
In food processor or blender, combine half of broccoli, oil, cheese, garlic, lemon juice, salt and pepper and whirl until smooth. Cook ravioli in large pot of boiling water. Add salt. Cook until done. Add remaining chopped broccoli to pot. Cook until heated through, about 1 minute. Drain ravioli and broccoli and return to warm pot. Stir broccoli sauce in until well coated. Serve with extra cheese along the side.
Wash beans. Soak overnight and drain. Combine all ingredients in slow cooker; add 3 cups water. Cook all day on high; add water if needed. Remove cover 2 hours before serving to thicken. Serve over cooked rice.
Soften cream cheese. Chop bell pepper & dried beef fine. Combine all the ingredients, except for the nuts. Form into ball and roll into chopped nuts. Serve with wheat thins.
Arrange chicken breasts in bottom of a 9 x 13-inch baking dish (spray with cooking spray first). Sprinkle generous amount of shredded Mozzarella cheese over top of chicken. Mix mushroom soup and wine and pour over the chicken. Mix the melted margarine and crushed croutons and spread over top. Bake 45 minutes to 1 hour at 350°, uncovered, or until chicken is tender.
Simmer combined ingredients in a saucepan until bubbling. Remove orange peel. Pour into large mugs. Makes 8 servings.
Mix peaches with 1 cup sugar. Set aside. Melt butter in 2-quart baking dish. Blend 1 cup sugar with remaining ingredients. Pour over melted butter. Do not stir. Put peaches on top. Bake at 350 for 1 hour or until crust is golden brown. Makes its own crust.
In a large bowl (not aluminum), dissolve yeast in 1/2 cup water. Add sugar. Beat in 2 cups warm water, flour and salt with beater, mixer or whisk to make smooth batter. Cover with damp cloth and put in warm place for 2 to 3 days or until foamy and light. Stir several times a day. Starter is now ready to use or may now be stored in refrigerator in a glass jar with lid. Feed regularly. A wide mouth jar works well and I feed every time I use some, which is approximately 2 times a week.
Mix all ingredients, except crackers, until the salt is dissolved. Pour mixture over crackers and mix thoroughly.
Blend meat with cornflakes and milk. Add onion, chili sauce, Worcestershire sauce, salt and pepper. Mix lightly. With wet hands, shape meat mixture into 36 small balls, using about 1 teaspoon for each.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inches. Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook until almost tender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. Serves 6.
Mix all together. Put in greased 3-quart casserole. Cover top with bread crumbs and pour another stick of melted margarine on top. Bake for 1 hour and 10 minutes at 350°. Serves about 30 people.
Cream together 2 sticks margarine, 2 tablespoons vanilla, 2 cups sugar and 1/2 teaspoon salt. Add 4 eggs, one at a time on high speed, then add 1 pint sour cream. On low speed gradually add 3 cups flour and 2 teaspoons baking soda. Pour this batter into 9 x 13-inch glass baking dish, greased and floured. Now mix together in small bowl 4 tablespoons margarine, 1 cup brown sugar, 2 tablespoons cinnamon and 6 tablespoons chopped nuts. Moist and delicious!!
Stir sugar and flour together. Scald milk and slowly add to mixture. Let cool and add vanilla and melted margarine. Pour into pie crust. Add meringue and bake until brown.
Mix together all ingredients. Chill. Serve with sliced apples, bananas and grapes. For variation, substitute cherry or strawberry jello for the pudding.
Cut margarine into sugar, flour, and salt with pastry blender or fork. Smooth into well-greased 8 x 8-inch pan and bake 15 minutes at 350°.
Sprinkle gelatin over cottage cheese in bowl. Add undrained pineapple and mandarin oranges. Mix Gently. Fold in whipping cream topping. Chill.
Sprinkle chicken with 1/2 teaspoon salt and a dash of pepper. Brown in butter in large, heavy pan. Add water, onion and poultry seasoning, cover and simmer 30 minutes. Stir in soup and vegetables, bring to boil, cover and simmer 10 more minutes. Stir now and then. Combine biscuit mix and milk; spoon dumplings onto stew. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. This is a nutritious and stupendous meal in one.
Peel the potatoes and cut them into two or three pieces. Cut the pork into 2-inch pieces. Simmer the potatoes with water (1/2 cup), in a pan on low heat. After simmering until the potatoes are almost cooked, put the pork on the potatoes. After a few minutes, season them with Japanese rice-wine, sugar and soy sauce until it is mixed well.
Grease and flour 2 (9-inch) baking pans; set aside. Sift flour, soda, cinnamon and salt together; set aside. In a large bowl, beat eggs, add oil, buttermilk, sugar, honey and vanilla. Mix well. Add flour mixture, pineapple, carrots, coconut, add walnuts. Stir well. Pour into pans. Bake at 350° for 30 minutes or until cake tests done. Cool on rack for 10 minutes, then remove from pans.
Brown meat. Add bay leaf and water. Heat until boiling. Simmer 20 to 30 minutes. Add rest of ingredients and cook 20 minutes or until vegetables are tender. Also great for using any leftover vegetables.
Mix all ingredients. This recipe can also be used for beef, ham or tuna; just substitute either of these for chicken.
Thaw and drain frozen broccoli. Mix all ingredients well before adding muffin mix. Pour into a 9 x 13-inch baking pan and bake at 400° for 15 to 20 minutes.
Melt oleo. Add onions, peppers, garlic, chilies, ginger, salt, sage and cumin. Add chicken; saute until done and set aside.
Saute chicken breasts on all sides in oil. Add Basic Spaghetti Sauce. Simmer 30 to 45 minutes. Remove chicken from sauce. Add wine to sauce and simmer for 10 minutes longer, uncovered. Serve sauce over spaghetti; top with chicken and cheese. Yield: 8 servings.
Dissolve jello in 1 cup hot water. Bring to a boil crushed pineapple and sugar. Stir cheese into jello; add pineapple and sugar mixture and stir. Let jello mixture set halfway; fold in cream and nuts and let set.
Melt the chips and the margarine in the microwave on Medium (7) in a large (2-quart) glass bowl. Add the milk and mix. Add the flour and mix completely. It will be like play dough. Sometimes it will be a little sticky, but you can still work with it. With one tablespoon of "dough" cover a hug completely. Place on nonstick cookie " sheet (or grease a regular one). Bake at 350° for only 6 minutes. They will not look done. Let cool a minute and remove to a wire rack to cool.
In 2-quart casserole, combine vegetables, soup and milk along with half of onion rings. Microwave on High for 10 to 12 minutes or bake at 375° for 30 to 35 minutes. Sprinkle with remaining onion rings before serving.
Combine all ingredients except onions and heat until sugar is dissolved. Pour over onions and refrigerate in a covered container. Serve onion slices and some liquid on lettuce leaves. Will keep for several days. Good with other salads or to put on hamburgers.
Mix oil and sugar. Add nuts and apples. Sift dry ingredients together and add to apple mixture. Add vanilla and coconut. Pour into Bundt pan, greased and floured. Bake in a 300° oven for 1 hour and 20 minutes.
Remove stems from mushrooms. Chop finely; transfer to medium bowl. Stir in cheese and onions. Add remaining ingredients except paprika and blend well. Fill caps with mixture, mounding slightly in center. Sprinkle with paprika. Arrange in shallow baking dish; microwave on High until heated through, about 4 or 5 minutes.
Mix together first five ingredients and fill French bread. Bake in 350° oven for 25 to 30 minutes.
Mix the cream cheese, sour cream and sugar together. Add eggs, 2 at a time; beat well. Beat until smooth. Add vanilla. Pour into 2 greased and floured pans. Bake at 350° for 45 minutes to 1 hour. Easy and good.
Roll graham crackers real fine. Add condensed sweet milk. Add vanilla and chocolate chips. Mix batter. Lightly grease a 9 x 13-inch baking pan. Bake at 275° for 55 minutes. Cool. Cut in squares. Roll in powdered sugar.
*White sauce recipe can be found on the Argo cornstarch box or from any basic cookbook.
Cover potatoes with water and some salt. Boil until tender. Do not overcook. Drain off water. Melt margarine in a large pot. Add flour. Cook for about 5 minutes. Do not let the flour brown. Slowly add milk, stirring constantly. Add onion, celery, salt and pepper. Let sauce thicken, stirring constantly so that it will not scorch. Add drained potatoes to sauce and allow to simmer for awhile. You can add some more milk if needed. Cover with oyster crackers or grated Cheddar cheese before serving.
Mix baking soda in hot water; set aside. Crem butter and sugar together; add beaten eggs. Mix completely; set aside. Cut gumdrops into 2 cups of flour. Add applesauce to flour; mix well. Add raisins; mix well. Add walnuts and mix well. Add butter mixture; mix well. Add flour with gumdrops; mix well. Add soda and water; mix well. Bake in a well-greased and floured angel food cake pan. Bake at 300° to 325° for 2 hours. Cool in pan. Run knife around the sides to loosen. Remove carefully from pan.
Drain corn, peas and beans. Then mix green pepper, celery and pimentos with corn, peas, and beans. Bring to a boil the oil, vinegar, sugar, salt and pepper. Pour over vegetables. Mix well. Chill and Serve. Keeps for weeks.
Do beat eggs in a heavy large pan. After well beaten, gradually add sugar while continuing to beat. Beat until light (a while). Add 6 cups of milk. Cook until boils. Add cream after you pour mixture into ice cream mixer. Add vanilla and salt. Let cool by standing in cool water. Freeze.
Put cooked macaroni in buttered baking dish. Mix soup, milk, onion, 1/2 grated cheese and 1/2 diced ham. Pour over macaroni and top with remaining cheese and ham. Bake at 375° for 30 minutes.
Mix until smooth and keep at room temperature. Use for any pan that would usually require greasing and flouring.
Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.
Cook and stir ground beef in Dutch oven until brown; drain. Add onions, cabbage and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water, salt, pepper and chili powder. Heat to boiling; reduce heat. Prepare dumplings and drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat, 10 minutes. Cover and cook 10 more minutes. Sprinkle dumplings with paprika, if desired.
Grind in blender the Cheddar cheese and olives. Mix with remaining ingredients. Mold in a ball and roll in chopped pecans. May add a cherry to top and parsley leaves for decoration.
Mix ingredients in order listed. Shape into loaf. Top with catsup. Bake at 375° for approximately 1 hour in foil-lined pan.
Combine first 6 ingredients in a large bowl. With a pastry blender, cut in margarine until mixture resembles coarse meal. Stir in cottage cheese and egg whites just until dry ingredients are moistened. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead lightly 3 to 4 times. Roll dough to 7/8-inch thickness. With a 2-inch biscuit cutter, cut rounds and place on a baking sheet sprinkled with cornmeal. Bake at 400° for 10 to 13 minutes or until golden brown. Serve warm. Yields 1 dozen.
Dissolve gelatin in boiling water, add sugar, orange, heated pineapple and juice. Mash cranberry sauce and add to gelatin mixture. Add nuts. Chill in mold until set.
Drain salmon and reserve liquid in saucepan. Flake salmon and mix with other ingredients. Spray loaf pan with non-stick spray. Put mixture in loaf pan and pack tightly. Bake at 350° for 50 minutes.
Combine all ingredients; mix well. Spoon into muffin lined pans. Bake at 350° for 25 minutes.
In a 10-inch skillet over medium heat, in hot margarine, cook mushrooms, green onions and garlic until tender, stirring occasionally. Add broth and shrimp. Heat to boiling. Meanwhile, in a cup, stir together flour and cream until well blended. Stir into broth mixture. Cook until mixture boils and thickens, stirring often. Add wine and parsley; heat through. Makes 4 cups or 4 servings.
Remove skin and bones from salmon. Flake salmon. Combine salmon, onion, horseradish, cream cheese, lemon juice and salt in bowl; mix well. Shape into log. Chill until serving time. Serve with crackers. Yields 6 servings.
Cook pasta noodles. Add olive oil. Then parboil asparagus for 3 minutes. Mix in with noodles. Add other ingredients. Salt and pepper to taste.
Cream margarine, cream cheese and powdered sugar. Mix together milk, French vanilla pudding and Cool Whip. Combine together the 2 mixtures.
Dice bacon into very small pieces and brown in large, heavy pot until golden. Add chopped onion and simmer, uncovered. Add cabbage, garlic, caraway seed and 1/2 cup warm water. Cover and cook until cabbage starts to soften. Add salt, pepper, diced pears, lemon halves, red wine and red wine vinegar. Cover and cook for 15 to 20 minutes. Add honey and cook over lowest possible heat, at least 30 minutes. Cook longer if too much liquid is present, allowing it to steam away with lid off. Taste cabbage. If not sweet enough, add some brown sugar to your liking. Remove lemon halves. Cover and cook until cabbage is done. It should be about 1/3 of its original bulk. Adjust seasonings and remove from heat.
Melt oleo; add flour and milk. Cook until thick. Add Worcestershire sauce and mushroom soup; mix. Chop pimentos and add pimentos and cheese to sauce. Mix well. Put drained green beans in baking dish and pour the sauce over it. Top with a can of onion rings. Bake at 350° for 30 minutes.
In saucepan, beat egg. Add sugar, fruit peels and lemon juice. Cook and stir over low heat until thick (about 5 minutes). Cool thoroughly. Fold in whipped cream. Chill. Makes 2 1/3 cups.
Mince cold meat or thinly slice steak. Mix all ingredients for filling and divide into 6 or 8 parts. Divide pastry into 6 or 8 parts. Roll pastry pieces to the size of a large saucer and place mixture in center of each round. Wet edges of the pastry half way round, join edges over the top. Glaze. Place on a greased sheet. Bake in a hot oven for first 10 minutes, then reduce the heat. Cook for another 20 minutes if raw meat is used, 10 minutes for cooked meat.
Bring the sugar and syrup to a boil. Remove from heat; add the peanut butter. Blend in cornflakes and mix well. After all is mixed, drop by spoonfuls onto wax paper. Allow to cool.
Empty soup and evaporated milk into 2-quart casserole dish. Add tuna, shrimp, onion, celery and nuts. Mix well. Season to taste, going light on the salt. Add 3/4 can chow mein noodles and mix again. Cover with remaining noodles. Bake at 350° for 25 to 30 minutes. Serves 4 to 6.
Beat eggs, sugar and oil. Sift flour, cinnamon, soda, and salt. Add together and mix well. Add pumpkin. Beat well. Bake in a 350° oven for 1 hour.
Mix together the oil and eggs. Combine dry ingredients. Add squash and onion. Toss to coat. Arrange in an 8 x 8-inch Pyrex dish. Pour oil and egg mixture over squash and onion. Bake at 350° for 35 minutes. Cut into squares and serve.
Mix all ingredients together and pour into pie shell. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Prepare brownie mix as package directs. On greased pizza pan or cookie sheet, press batter into 12-inch circle. Bake for 15 to 20 minutes. Cool. Beat cheese until fluffy; gradually beat in condensed milk until smooth. Stir in juice concentrate and vanilla. Chill thoroughly. Spoon onto cookie circle. Dip banana slices in lemon juice; drain well. Arrange bananas, strawberries and nuts on top. Melt chocolate with margarine over low heat. Drizzle over top. Chill until set, about 1 hour. Refrigerate leftovers.
Pour boiling water over cut-up apricots. Add sugar and butter (let cool). Add egg, vanilla, flour, soda, salt and nuts. I use spoon to mix. Cook at 350° for 45 minutes. Makes 2 medium loaves.
Peel turnips and cut into 1/2-inch cubes or 2 x 1/2-inch sticks. Cook, covered, in a small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain. Stir in margarine or butter, sliced green onion or snipped parsley and lemon juice. Season to taste. Makes 4 servings.
Hollow bread to 1/2-inch (save crumbs). Cook sausage, beef and onion until brown; drain. Add 1 cup of bread crumbs, cheese and next 6 ingredients. Spoon in loaf and replace ends. Toothpick together. Melt butter; add garlic. Cook 1 minute. Brush on loaf. Wrap in foil, slightly open. Bake at 400° for 20 minutes or until cheese melts. Makes 4 servings.
Break the bread into 1/2 to 1-inch pieces. Put in pan and toast in oven; keep tossing around until all pieces are dried. Melt margarine in skillet and add celery and onion (chopped fine) and pepper. Saute until veggies are glossy and golden (15 minutes or so). Add seasoning, water and bouillon cubes. Let simmer 5 minutes. Pour mixture into bread cubes and toss until all bread is moistened (mixture should not be mushy but wet enough to stick together). Bake in buttered, shallow baking dish at 350° for 50 to 60 minutes (stir several times during baking to help dry out dressing).
Place chicken in crock-pot. Pour soup over. Set on low setting all day. Serve over noodles.
Slice zucchini. Roll in flour, place in skillet with hot oil. Add onion, brown and drain off oil. Top with cheese. Serve.
Combine chocolate chips and butter. Place in microwave for 1 minute. Add sugar and cream. Mix well. Return to microwave for 3 minutes; then add nuts or peanut butter. Put into buttered Pyrex dish and let cook. Cut into squares.
Mix all dry ingredients. Add remaining ingredients. Grease and flour cake pan. Bake at 325° for 25 to 30 minutes.
Slice and cook potatoes. Stir together the margarine, flour, milk, cheese and garlic salt until all are heated and blended. Put potatoes in a baking dish. Pour cheese mixture over potatoes. Bake at 250° until bubbling. Can be doubled easily.
Cover garlic with water in a small pan and boil. Drain and cool garlic. Peel cloves; chop and reserve. Melt butter in a large saucepan; add onions and saute to golden brown. Stir in garlic, then add mushrooms and zucchini; saute until tender. Add tomatoes, chili powder, cumin and salt and pepper to taste.
Cook squash in water until tender; add butter, salt, pepper and chopped onion. Cook on top of stove in skillet until liquid is reduced, being careful not to burn. Remove from heat and cool. Add beaten eggs. Return to heat to thicken. Remove from heat and serve.
Press crescent rolls on a cookie sheet and bake. Cream the cream cheese and add Ranch dressing. Spread on baked crust. Top with raw vegetables listed, all cut into small pieces; then top with cheese.
Chop the tomatoes. Mix tomatoes, onions and bell peppers and cover with salt. Let stand overnight. Drain. Add hot peppers, sugar, vinegar and spices tied in cloth bag. Boil until tender, about 15 minutes. Remove spice bag. Pack tightly into clean hot pint jars. Adjust lids. Process in boiling water bath for 5 minutes. Yields 8 to 9 pints.
Fry together the bacon, hamburger and onions. Add remaining ingredients. Bake 1 hour at 350°.
Drain tuna well, then flake into a bowl. Add all remaining ingredients; mix well. Use 1/4 cup to spread on one slice of bread for an open-faced sandwich or between 2 slices of bread for a regular sandwich.