HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar, salt and baking powder into mixing bowl. Stir in caraway seed. Cut in margarine until mixture looks like coarse meal. Add raisins. Combine buttermilk, 1 egg and baking soda; stir into flour mixture to moisten dry ingredients. Turn onto floured board; knead lightly for 3 minutes. Shape into ball; place in greased 2-quart casserole. With a sharp knife, cut a 4-inch cross about 1/2-inch deep in center of bread. Brush with beaten egg yolk. Bake in a 375° oven for 1 hour, or until done. (Cake tester inserted in center comes out clean.) Cool in casserole for 10 minutes before removing to wire rack. Yields 1 bread.
Brown meat and drain grease. Add bell pepper and seasonings. Then add tomatoes, paste and soup. Cover and simmer 1 hour. Keep adding water and stir.
With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef; toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef; toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up. Add vegetables; toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water; add to pan. Stir and cook until thickened. Add tomatoes; heat through. Makes 4 servings.
Mix flour, baking powder and sugar. Rub in butter with a pastry blender. Mix in beaten eggs and mix with your hands until blended. Roll into the size of cookies you desire. Wrap in wax paper and put in refrigerator overnight. Next morning, slice thin and bake 10 minutes at 350°.
Cream butter and eggs; add bananas and sugar. Sift a little flour with baking soda and salt; then add flour and then nuts to the mixture. Pour into loaf pan. Bake for 1 1/4 hours at 350°.
Beat eggs on medium speed in large mixing bowl. Gradually add sugar and oil. Beat thoroughly. Combine flour, salt, cinnamon and baking soda. Add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) Spoon into a greased and floured 10-inch tube pan. Bake at 350° for 60 to 65 minutes or until cake tests done. Let cool in pan for 10 minutes.
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Crunch one roll of Ritz crackers and cover bottom of casserole dish. Mix all other ingredients and spread on top of crackers. Crunch second roll of Ritz crackers and use for topping. Place small amounts of butter on top if desired. Vary quantities of ingredients to suit personal tastes. Bake at 325° until cheese melts, approximately 25 minutes.
Cream shortening, sugars, vanilla and eggs. Beat; stir in peanut butter. Sift dry ingredients. Stir in creamed mixture. Drop on ungreased cookie sheet. Bake in a preheated 350° oven for 10 minutes.
Mix dressing, oil and dill weed together. Pour over crackers in bowl and stir well. Let stand until moisture is absorbed.
In a skillet, cook ground beef, green peppers, onion and garlic until meat is browned. Drain off fat. Stir in tomato sauce, undrained kidney beans, undrained tomatoes, chili powder, salt, basil and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes. Serve in bowls or spoon over hot cooked rice, if desired. Makes 2 servings.
Cook ingredients in double boiler for 90 minutes, stirring frequently. Add raisins and cook an additional 30 minutes. Cool slightly and serve with cinnamon, brown sugar or pecans to your own taste.
Cook macaroni; drain. Combine macaroni, corned beef, cheese, soup and milk. Turn into greased 2-quart casserole. Toss cubed bread and butter. Arrange on top of casserole. Bake at 350° for 45 minutes. Set 10 minutes.
Put chicken pieces into baking dish with cream soup, milk, salt, pepper and sherry. Cook for about 1/2 hour with foil in 375° oven. Top with cheese and croutons. Cook another 15 minutes.
Cream butter and sugar. Add eggs and mix well. Add baking powder to flour. Stir, then slowly mix into other ingredients. Fold in pecans. Make into a roll and wrap in waxed paper. Chill in refrigerator overnight. Slice thin and bake at 375° for 8 to 12 minutes.
For marinade, combine all ingredients. Pour over beef and marinate overnight. Cook beef on grill, using marinade as a basting sauce.
Preheat oven to 375°. Combine sugar, butter and syrup. Stir in eggs, vanilla and oats. Mix well. Pour into pie shell. Bake 30 to 35 minutes or until knife inserted comes out clean. Cool. Makes one 9-inch pie.
Mix all ingredients together. Place cooked, drained sausage in pie shells. Pour dairy mixture over sausage. Sprinkle grated cheese over the top. Bake at 375° for 50 to 60 minutes, then keep warm until served.
Brown and drain ground meat. Mix in taco kit, and ranch dressing. Add all canned ingredients and water. Simmer about 1 hour.
Fill each can with water. Bring ingredients to a boil, then turn heat down and simmer for 20 to 30 minutes. You can add the meat during the last ten minutes of the simmering if you like or serve it on top of the sauce and spaghetti on your plate.
Preheat oven to 350°. Combine flour, sugar and cocoa; cut in margarine until crumbly. Add eggs; mix well. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13 x 9-inch baking pan. Bake 10 minutes. In a saucepan, combine Eagle Brand and 1 cup chocolate chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle evenly over top. Bake 25 to 30 minutes or until center is set. Cool. Cut into bars. Store covered at room temperature.
Cook flour and milk until thick, stirring constantly. Let cool and add remaining ingredients. Beat until smooth.
Combine sauce, water, onion, green pepper, butter, salt, sugar, mustard and pepper in saucepan. Bring to boil; stir in rice. Cover and let stand 5 minutes. Stir with fork. Makes 5 servings.
About 30 minutes before serving: In medium bowl, mix well corned beef, celery, green onions, one egg and salt. With hands, firmly shape mixture into 4 patties.
Preheat oven to 450°. In a 9-inch pie plate, arrange broccoli; top with chicken. In a small bowl, combine soup and milk; pour over chicken. Sprinkle with cheese. In a cup, combine bread crumbs and butter; sprinkle over cheese. Bake 15 minutes or until hot and bubbling. Makes 4 servings.
Combine all dry ingredients. Add remaining ingredients except water; beat 2 minutes. Remove from mixer. Stir in boiling water. Batter will be thin! Pour into greased and floured pan. Bake at 350° for 30 to 35 minutes.
Cream sugar and shortening; add sifted dry ingredients alternately with applesauce. Add raisins. Bake in large bread pan at 350° for 30 to 40 minutes. Ice with butter frosting. Quick, easy and requires no eggs.
In blender, mix Eagle Brand milk, condensed milk, whipping cream, half and half and egg yolks until smooth. Beat egg whites until stiff. Fold egg whites with blender mixture. Add fruit, slowly blending in. Pour in ice cream mixer and process according to directions. If mixture does not come to fill line in mixer, add half and half to fill line.
Cook grits in water. Salt to taste and add all other ingredients except sharp cheese and paprika. Pour into greased baking dish and bake 45 minutes in 300° oven. Remove from oven and sprinkle top with 1/4 to 1/2 cup grated sharp cheese and paprika. Return to oven and bake 15 minutes. Casserole can be prepared ahead and baked an hour before serving. Also heats well.
In a large mixing bowl, beat together eggs, sugar, oil and vanilla. Combine flour, baking soda, cinnamon, nutmeg and salt; mix into the batter. Fold in apples and nuts. Spread into a 9 x 13-inch baking pan. Bake at 325° for 50 to 60 minutes or until cake tests done. Cool.
Cover the mushrooms with water containing 3 tablespoons salt. Soak for 10 minutes; drain, then cover with the marinade containing all other ingredients. Heat to boiling, then turn down heat and simmer for 10 minutes. Discard the lemon rinds and chill.
Combine ingredients in a blender or processor and process until smooth. Makes 1 1/2 cups. Serve with tortilla chips or use as a sandwich spread.
Use 9 x 13-inch baking dish. Line with the dried beef. Place chicken on top. Mix soup and sour cream. Wrap chicken in bacon. Pour soup and sour cream mixture over chicken. Bake at 350° for 35 to 45 minutes or until chicken is tender.
Boil spaghetti until tender. Cool spaghetti. Add remaining ingredients. Cool. Will keep in refrigerator for 1 week. Tomato and bell pepper optional.
Cream together the sugar and shortening. Add and beat in eggs, buttermilk, vanilla and orange rind. Add 3 cups flour, sifted with salt, baking powder and nutmeg. Stir in remaining 1 1/2 cups flour. Chill before rolling out. Roll, cut and sprinkle with sugar. Bake at 375° until lightly browned.
Shred cheese; mix all ingredients together. Form in small balls. Cook on cookie sheet for 12 minutes at 450°.
Mash corned beef; add enough mayonnaise to moisten, then add rest of ingredients and mix with fork. You may add or take away to please your taste.
Grind fruit and berries. Mix with Jell-O, sugar and water. Chill until firm. Keeps for weeks in refrigerator.
Melt butter; blend in flour, salt and pepper. Cook over low heat until bubbly. Remove from heat and stir in broth and milk. Bring to boil and boil 1 minute, stirring constantly. Gently stir in chicken. Serve over hot biscuits and/or mashed potatoes.
Pour butter and broth over croutons. Toss and stir. Press in bottom and sides of 8 x 8 or 9-inch baking dish. Combine soup, chicken, milk and peas. Pour into stuffing shell. Bake, covered, at 350° for 30 minutes. Top with crushed potato chips. Bake 5 minutes more.
Stew chicken breasts. Let cool. Remove bones and skin, cut into chunks. Add soups, milk and broth. Mix well. Melt margarine and mix with stuffing. Put a layer, about half of mixture, into bottom of a 9 x 12-inch pan. Add chicken mixture and top with remaining stuffing mixture. Bake at 350° for about 30 minutes or until top is brown.
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Heat mustard and butter to 130°. Stir in flour mixture. Stir in enough of the reserved flour to make a soft dough. Knead 4 minutes. Roll out dough to 1/4-inch. Sprinkle with ham, cheese and pickles. Fold in half and press edges. Place on a greased baking sheet and let rise 15 minutes. Brush with egg and bake at 375° until golden.
Boil ham bone in water 1 hour. Add tomatoes. Simmer 1/2 hour. Add remaining ingredients. Let simmer another hour. Also can be made with beef bouillon (4).
Cream the cheese until smooth. Add milk, onion and spices. Stir in crabmeat and shrimp. Place in a casserole dish and bake at 350° for about 25 minutes or microwave for 6 minutes on High (until hot and bubbly). Serve with crackers or bagel chips. Serves approximately 20.
Combine sugar and flour in a medium bowl. Combine corn syrup, eggs and butter; add to sugar mixture. Stir well. Add vanilla and pecans; mix well. Pour into pastry shell. Bake at 325° for 50 to 60 minutes, or until set.
Mix and pat into a 9 x 13-inch pan. Bake at 325° for 25 minutes. Cool.
Slice beef across the grain into very thin strips. In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve over noodles. Serves 4.
Dissolve jello in water, then add berries and pineapple. Put in the refrigerator and jell. Mix up topping of cream cheese, sour cream and sugar. Spread on jello after jelled. Top with pecans.
Mix and shape into balls. Preheat oven to 350°. Bake on cookie sheet for 15 to 20 minutes.
Brown ground beef and onion in skillet; drain well. Combine remaining filling ingredients with meat mixture and pour into a 2-quart greased casserole.
Dissolve gelatin in boiling water. Sprinkle lemon juice over apples. Add cold water, celery, apples and pecans to the gelatin. Chill until firm. Serves 6.
Mix pudding, 1/2 of the Cool Whip, cream cheese and milk, using an electric mixer. In large bowl, layer wafers, bananas and pudding mix. Top with remaining Cool Whip. Sprinkle with wafer crumbs.
Mix eggs, milk and vanilla. Dip one piece of bread in mixture, one piece at a time until all the mixture is used up. Put in a heated skillet with butter. Sprinkle with cinnamon. When brown, turn over and sprinkle the other side with cinnamon. Serve with maple syrup.
Blend sugar and oil; add eggs. Mix well. Add milk and sifted dry ingredients a little at a time. Add vanilla, prunes and nuts. Bake at 300° in ungreased pan for 1 hour. Leave in pan until served.
Beat egg whites until frothy. Beat in 1/3 cup sugar. Beat until very stiff and glossy. Sift remaining 1 cup sugar, cake flour, baking powder, baking soda and salt into another bowl. Add oil, bananas, half of the sour milk and the vanilla. Beat for 1 minute at medium speed. Add remaining sour milk and the egg yolks. Beat 1 minute longer. Fold in egg whites. Gently fold in nuts. Gently spoon into 2 greased and floured 8-inch cake pans. Bake in a preheated 350° oven for 35 minutes. Let cool. Fill and frost as desired. Makes 10 servings.
Beat egg, flour and sugar. Add juice of pineapple and cook. Let cool and add pineapple and 15-20 marshmallows.
Combine all ingredients in large bowl. Stir gently to mix. Chill 1 to 2 hours before serving. Makes 8 servings.
Combine all ingredients except orange slices. Place in a greased baking dish. Place orange slice on top of pudding. Bake at 350° for 30 minutes or until slightly brown around the edges.
Bring water to boiling. Cook chicken until meat pulls away from the bone. Remove from heat. Remove chicken from water, leaving juices in water. Remove meat from bones and set aside.
Heat oven to 350°. Grease 9-inch pie plate. Sprinkle bacon, cheese and onions evenly over pie pan. Place remaining ingredients in blender on high speed for 1 minute. Pour over bacon, cheese and onions; bake until golden brown, 50 to 55 minutes. Let stand 10 minutes before cutting.
Turn grill on and bring temp to medium high (approx. 20 minutes). Meanwhile, mix Stubbs pork marinade, molasses, soy sauce and ground pepper in a bowl or large cup. Set aside. Wash tuna steak with tepid tap water and place in flat bottom dish with sides (will be holding marinade, too). Fresh tuna should not smell fishy. Add marinade. Cover and set aside for 15 minutes or so. Turn tuna with tongs and let set for another 15 minutes. When grill is ready, place marinated tuna steaks on grill to sear side one. Pour part of the marinade on tuna. Cook on this side approximately 2 or 3 minutes with grill covered. Turn tuna over using flat spatula by quickly shoving under tuna while pressing down on grilling surface. This will help keep tuna intact. Reduce heat to low, pour on the rest of marinade and close lid. Tuna will continue to sear on higher heat and cook while temp. goes down. Turn once more after 4 or 5 minutes. Check tuna often during this stage. Remove from grill and let set for 5 minutes or so. Slice in half and serve.
Mix all ingredients except cream and butter; simmer 20 minutes. Add cream and butter last.
Mix sugar and cornstarch together. Cut meat in bite size pieces and marinade in the next 6 ingredients. Saute nuts and stir-fry vegetables in small amount of oil to tender-crisp. Fry meat until white then add nuts and vegetables. Stir in last 4 ingredients heating and stirring until thick. Serve over rice.
Mix well and store in an airtight container. For 1 serving, combine 2 tablespoons of tea mixture with 1 cup of boiling water.
Add some water to the cornstarch; stir into paste. Set aside. Heat a wok. Add the oil, then the ginger, garlic and chicken. Fry them for a while, then add soy sauce, wine and 1 teaspoon sugar. Fry for awhile, then cover the wok. Cook for 4 to 5 minutes. Uncover; fry a little more. Add the pineapple. Fry a little more. Add rest of sugar. Cook for 30 seconds. Add the scallions and fry awhile. At last, add the paste; cook for a few seconds until the paste is cooked. Serves 4 people.
Sprinkle last ingredient in cake mix and beat 4 minutes. Mix and pour into greased pan (9 x 15-inch). Bake at 375° for 30 minutes. While still hot, punch holes in top with toothpicks and pour icing on cake!
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry filling before serving. Refrigerate leftovers.
Preheat oven to 350°. Grease large cookie sheet (15 1/2 x 10 1/2 x 1-inch. Sift together flour, baking powder and salt; set aside. In large saucepan, melt butter and stir in brown sugar; cool 10 minutes. Add eggs, one at a time, beating well after each. Stir in flour mixture and chocolate pieces. Blend well and spread in pan. Bake 25 to 30 minutes. Cool and cut into squares. Makes about 3 dozen.
Mix together and heat at 350° for 1/2 hour. Serve with pumpernickel bread or crackers.
Mix the first five ingredients and make a well in the bowl. Mix the remaining ingredients and pour in the well of dry ingredients. Stir with a wooden spoon. Spray five small pans (7 x 3 1/2) with Baker's Joy (do not substitute). Pour batter into pans. Bake 1 hour at 350°. Cool 10 minutes before removing from pan. Keep in the refrigerator.
Wash cranberries. Grind cranberries and oranges and add sugar. Mix jello and boiling water; add to mixture. Add apple, celery, salt and nuts. Chill until set.
Mix the first 4 ingredients together. Mix the remaining ingredients in a saucepan. Boil for 10 minutes; pour over first mixture. Let set for 45 minutes before serving. Good with fish.
Brown hamburger and onions. Drain off grease. Add rest of ingredients and simmer. Serve on hamburger buns.
Mix all ingredients in a large heavy pan. Place over medium heat. Bring to a boil, stirring constantly. Cook to a medium firm soft-ball stage. This will take 40 minutes to 1 hour. You must constantly stir or candy will burn. (I try about 1 teaspoon in a cup of cold water. When it can be picked up with no effort, then candy is cooked.) Remove from heat. Continue to stir and beat. When candy begins to stiffen, add the nuts and continue to stir. Candy will get very stiff and hard to stir. When it will hold its shape, mold into loaf. Wrap and chill. Can be frozen.
In a small bowl, sprinkle yeast over water; stir with a fork and set aside.
Mix oil, chocolate and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir in salt, flour and baking powder. Chill several hours or overnight. Drop teaspoonful of dough into 10x sugar. Shape into ball. Place about 2-inches apart on greased baking sheet. Bake 10 to 12 minutes at 350°. Makes about 50.
Mix ingredients. Shape into balls. Refrigerate until firm. Dip into melted chocolate. Put on wax paper or foil.
Break cauliflower into pieces (about 4 cups); cook in salted water until tender and drain. Combine with ham and mushrooms. In medium saucepan, melt 1/4 cup butter. Stir in flour. Add milk all at once and stir constantly until mixture thickens and bubbles. Add cheese and sour cream to sauce; stir until cheese is melted. Combine with vegetables and ham. Turn into a 2-quart casserole. Combine crumbs and 1 tablespoon butter; sprinkle on top. Bake, uncovered, at 350° for 40 minutes or until hot. Makes 6 servings.
Mix flour, sugar, nutmeg, baking powder and milk; mix all ingredients well. Heat peaches and juice with butter in 9 x 13-inch pan enough to melt butter. Pour over hot peaches and butter. Bake at 350° until golden brown.
Mix first 3 ingredients well. Spread on cake last 10 minutes of baking. When cool, decorate with graham cracker crumbs and cherries.
Cut off tops of peppers, remove seeds and membranes. Precook peppers (unless you want them crisp) in salted water, about 5 minutes. Drain and sprinkle inside with salt.
Mix together and bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 minutes or until set.
Brown ground beef. Drain. Mix in refried beans and 1/2 can enchilada sauce. Simmer until hot. Roll in tortillas and place in baking dish. Top with sour cream, Monterey Jack and remaining enchilada sauce. Bake at 350° for 20 minutes.
Combine dry ingredients; stir well, then add remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350° for 40 to 50 minutes.
Preheat oven to 400°. In small bowl, combine the flours, sugar and baking powder. In large bowl, mix cereal, milk and bananas. Let stand 1 to 2 minutes. Add egg and oil to cereal mixture and beat well with a spoon. Stir in flour mixture until just combined. Spoon into greased muffin tins or use paper. Makes 12 to 20 muffins. Bake about 12 minutes.
Brown beef and add onions. When onions are sauteed, add the Ro-Tel and beans. Cook 30 minutes or until ready to serve.
Mix jello, ground pecans and coconut. Stir in milk (in place of water called for in jello) and vanilla. Chill for 1 hour and then shape into strawberry forms. Roll in red sugar. Tint whole pecans green with food coloring and add to tops for leaves.
You will need four 16 x 12-inch pieces of aluminum foil to prepare 4 individual dinners. Place 1 pork chop on center of foil. Sprinkle with pepper lightly. Place 1/4 of each onion slices and potato slices on top of the pork chop. Place 1 frozen corn on cob next to pork chop on foil. Sprinkle with dill weed and top with 1 tablespoon of margarine. Fold foil securely around each meal. Place packets on hot grill. Turn over in 30 minutes. Continue cooking for 30 minutes. Be careful not to puncture foil when turning so as not to loose the flavor juices.
Cream sugar and butter with electric mixer. Blend in chocolate and vanilla. Add one egg and beat 5 minutes. Add second egg and beat 5 minutes. Turn into a baked pie shell. Chill for 1 hour and serve.
Combine cookies and butter. Press firmly on bottom of a greased 9 x 13-inch pan. In medium pan, over medium heat, melt 1 1/2 cups chocolate chips with milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining chips. Bake for 20 minutes at 350°. Cool. Chill, if desired. Cut into bars.
In a 3-quart casserole mix water and salt. Bring to boil (6 to 8 minutes). Add pasta and stir. On Full power heat 15 minutes or until completely cooked. Drain in colander.
Brown sausage in skillet; drain. Beat eggs and milk in bowl. Stir in onion, mushrooms, spinach, sausage and cheese. Pour into 10-inch pie shell. Bake for 25 to 30 minutes or until center is puffed in a 400° preheated oven. Yields 4 servings.
Cut pepper up with scissors (seeds and all). Dice onion, dice tomato, chop fresh cilantro and squeeze lime into mixture; stir. Hot and good. Serve fresh with any Mexican dish.
In a pot, lightly brown onion in oil. Add meat and sprinkle with paprika and salt. Cover pot, stirring frequently. Stew the meat until tender, then add rice and mix well. Add hot water to cover. Slowly boil in covered pot until soup boils away and rice becomes soft.
Combine peppers, onions, tomatoes and cilantro. Squeeze the juice of all 4 lemons on mixture. Add water and mix well. If you want it hotter, add 5 to 6 Serrano peppers, chopped real fine. Then drink plenty of water or eat ice cream to cool off. Enjoy!
Combine first 7 ingredients in a medium saucepan. Stir together flour and water until smooth. Add to cranberry mixture. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 5 minutes or until thickened and bubbly. Remove from heat and cool. Store ketchup in an airtight container in refrigerator. Serve with cream cheese and crackers. Pour over cream cheese. Yield: 2 1/4 cups.
Brown hamburger. Add first 6 ingredients to taste. Combine with honey, tomato sauce, wine, tomato paste and tomato juice. Add mushrooms. Simmer for 15 minutes, minimum, up to several hours. Cook pasta.