HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put yeast in bowl with warm water, and stir until dissolved. Add shortening, sugar, eggs, 6 c. of the flour and salt. Stir and beat until smooth, about 1 minute. Add the remaining 2 - 2 1/2 c. flour, and kneed. This makes a soft dough. Cover tightly and place in refrigerator overnight, or up to 2 - 3 days. Punch down and pinch off, however much is needed. Make walnut size balls, and place onto greased cookie sheet. Let double in size. Bake at 375 degrees for 12 - 15 minutes. Makes 3 dozen rolls.
Place flour, oil, salt and water in a bowl and mix quickly. Do not overwork the dough or it will become tough. Divide into two portions. Put wax paper or plastic wrap on counter or large cutting board and place one portion of dough on it. Gently pat out the round of dough until it is about six inches in diameter. Place the other piece of wrap on top of the dough and roll out until the dough is the size of the pie dish with an extra 1-inch all around. Remove the top wrap and flip the dough over into the pie dish and then peel the bottom wrap off. Repeat the procedure for the top crust, except wait until the filling is in the pie dish before placing the top crust in place. Makes top and bottom crust. For two crusts, double the ingredients.
Place meat in heavy kettle. cover with hot water. Cover tightly and simmer about 3 hr. skim off excess fat and add onions, carrots, potatoes and turnips. Cover and cook 20 min. Add cabbage and continue cooking 10 to 15 minutes. 8 servings.
Melt shortening. Add applesauce, sugar, cinnamon, allspice, cloves, and salt. Heat thoroughly. Add flour and soda. Stir in egg. Bake at 350° until done.
Cut tomatoes into 1/3-inch slices and dredge in flour. Set aside 1 tablespoon remaining flour.
In large bowl combine cabbage, peppers and onion; set aside. To make dressing: In saucepan combine vinegar, oil, sugar, dry mustard, celery seed, salt and pepper. Bring to boil, stirring to dissolve sugar. Boil 3 minutes. Pour hot dressing over cabbage mixture and toss well. Let stand at room temperature for 60 minutes, tossing occasionally. For best flavor, cover and refrigerate two days before serving. Keeps refrigerated up to 10 days.
I use a dishpan to mix all the ingredients. Add boiling water to gelatin and stir to dissolve. Add cold water and stir. Add pineapple juice and sugar; stir. Put in freezer Baggies and freeze. You can make this punch up a week before you need it. Take out of freezer about 5 to 6 hours before serving. Add ginger ale to your taste.
Sift 11 cups of flour with the baking powder into a glass bowl; scoop out a well in it. Brown the butter and pour into the flour. Let stand until cool enough to handle.
Mix the first 3 ingredients with hand mixer. Add the rest of the ingredients. Mix together, using a wooden spoon. Bake at 350° for 50 minutes in a greased and floured 9 x 13-inch glass pan. Frost with cream cheese frosting.
Grate cheese and mix with biscuit mix and sausage. Shape into balls and bake at 350° for 15 minutes. Freeze if desired after baking, then heat in oven for a few minutes when ready to serve.
Cook until thick; add sugar to taste. Mushrooms can be added if desired. Put into cans and cold pack for 1/2 hour.
Very lightly butter an 8-inch pie pan. Place drained peppers (cut up) in pan. Next, sprinkle with cheeses and ther rest. Pour beaten eggs over this and sprinkle with oregano. Bake at 350° for 45 to 60 minutes.
Mix dry ingredients. Spray flat pan with Pam. Put fillets skin side down. Spray lightly with Pam. Cover fillets with dry mixture. Bake for 30 to 35 minutes at 350°. Low calorie, low-fat and very good.
Puree all ingredients in blender. Refrigerate covered at least 6 hours or overnight. Serve chilled. Garnish with mint leaves.
Mix well and freeze in a plastic juice pitcher. To serve, add a maraschino cherry and an orange slice.
Melt Milky Ways and one stick of margarine and set aside to cool. Cream sugar and two remaining sticks of margarine; add beaten eggs and beat until fluffy. Add buttermilk, soda, flour and vanilla. Mix well with candy and margarine mixture and add nuts (optional). Bake at 325° until done. You can use the fudge recipe on the back of the Marshmallow Creme jar, but this one is not as rich.
Mix 2 packages lemon Jell-O with 2 cups boiling water; mix well. Use the reserved juice and add water to make 1 cup; add to Jell-O and stir well. Put Jell-O into refrigerator to cool for about one hour. Beat Dream Whip per instructions on package; stir in Jell-O and fruit until mixed. Set to mold. Spread 1 cup sour cream over top before serving.
Heat pineapple to boiling point; do not boil. Add jello and marshmallows; stir lightly until dissolved. Remove from heat. When slightly cooled, add cottage cheese and nuts. Pour into 6 x 10-inch Pyrex dish. Place in refrigerator.
Cut sausage into bite size pieces. Place in a large skillet; add water just to cover sausage. Let simmer until all water is cooked out, then brown and drain grease. Add Ro-Tel and 1 cup of water. Add all other ingredients; let cook until potatoes are tender. Serve over rice.
Boil eggs, peeled and cut into half, discarding the yolk. (I always mix the yolk in with my dog's food. They love it.) Peel and chunk up potatoes. Add the egg whites, onion, pickles and mix. Add mustard and mix. Last but not least, add the fat-free mayo. Mix. There you have it. Old fashion potatoes minus the fat. Yields 5 servings. Has 80 calories, fat freee!!!! Enjoy.
Bake cake according to box. While still warm, poke holes with wooden spoon and pour milk. Cool cake in fridge. Pour on caramel, then Cool Whip, then Heath bars.
Grease a 9 x 13-inch pan. Brown meat and onion. Stir in rice, salt and pepper.
Pour milk into saucepan over medium heat and let it get hot. Mix sugar and flour together in a bowl. When milk is hot, pour beaten egg in, then add dry mixture (sugar and flour). Stir and remove from heat. Add vanilla. Layer bananas, cookies and pudding.
Prepare noodles according to package directions; drain. Rinse with cold water. Brown Italian sausage, ground chuck, onion and garlic; drain. Add tomatoes, tomato paste and spices.
Combine all ingredients in a small bowl. Cover and chill at least 2 hours before serving. Serve with fresh vegetables. Yield: 8 servings.
Preheat oven to 350°. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl; mix. Spoon mixture into prepared casserole dish. Bake for 20 minutes. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for 5 minutes longer. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5 minutes before serving.
Cut pocket in each chop along fat side. Salt and pepper inside of pocket. Toss together bread cubes, apple, cheese and raisins. Combine melted butter, orange juice, salt and cinnamon. Pour over bread mixture and mix gently. Stuff into pork chops lightly. Place in shallow baking dish. Bake in 350° oven for 1 1/4 hours. Cover with foil; bake 15 more minutes. Serves 6.
Combine all ingredients; top with buttered crumbs. Bake in a buttered casserole dish at 350° for 30 minutes, uncovered. Makes 8 servings.
Mix all ingredients together. Put in greased 2-quart baking dish. Bake in 350° oven. Crumble corn flakes on top and bake for 20 minutes.
Pour fruit cocktail in a mixing bowl. Add 2/3 box of cake mix. Mix well. Melt oleo and add to batter. Pour in a medium size Pyrex bowl and bake at 325°. Test with toothpicks to make sure inside is done. The cobbler will brown lightly on top. Serve warm with whipped cream. Serves 6.
Cook the egg noodles in the broth left from the chicken; drain. Reserve 1 cup of broth for the casserole. Mix the Velveeta cheese, soup and the chicken. Top with the shredded Cheddar cheese and bake at 350° for 20 minutes or until bubbling around edges.
Blend eggs, milk, sugar, vanilla and salt. Pour into unbaked pie crust. Sprinkle just a tiny bit of nutmeg on top (not much, as it will get too brown). Bake at 450° for 30 to 40 minutes or until knife inserted comes out clean.
Soften cream cheese to room temperature. Whip while adding Eagle Brand until smooth. Add lemon and vanilla. Blend well. Pour into crust. Chill several hours. Top with cherries.
Fry sausage and drain; put in pie shell. Beat eggs, salt and pepper; pour over sausage. Sprinkle cheese over top and bake for 45 minutes at 350°.
*If you use mini chocolate chips, use 2 cups of sugar and 1 cup of chips.
Mix well, store in jar or can for future use. Use 1-2 tsp. per cup hot water.
Mix all ingredients. Put in a greased 2-quart casserole. Bake at 400° for 1 hour without lid. Great for reunions and potlucks.
Cook carrots in salted water for 7 minutes or until they can be pierced with a fork. Pour off almost all water. Add brown sugar, several dashes of cloves and nutmeg and butter. Stir to coat carrots. Simmer for 3 minutes on medium to low heat.
Wash and peel carrots; cut lengthways. Have 2 pieces of foil going in both ways. Place carrots and remaining ingredients on first foil sheet; wrap loosely on top of other foil. Also wrap (no seams). Put in oven with whatever is baking for 1 hour or more. Cannot overcook.
Slice cream cheese and margarine. Combine with remaining ingredients in crock-pot. Cook at low setting for 4 hours, stirring occasionally. To double recipe, defrost corn slightly and cook on high for 4 hours.
Heat applesauce. Add dry jello and dissolve. Add 7-Up and chill.
Lay slices of beef on table; lay on slice of bacon, chopped onion, salt, pepper and thin slice of pickle (optional). Roll up and stick with toothpick so they do not unroll. Sear rouladen in oil until browned. Cover with heated water in heavy pot or Dutch oven, add bouillon cubes. Simmer until tender, 1 1/2 to 2 hours. thicken gravy in manner you desire, (cornstarch, roux or flour and water). Serves 4 to 6.
Cream butter and sugar until light and fluffy. Add beaten egg, molasses and all dry ingredients. Add hot water last, beat until smooth. Bake at 350° for 35 minutes.
Chop vegetables and eggs. Add Beau Monde, pepper and garlic powder to Miracle Whip which has been thoroughly mixed with cream cheese. Combine chopped vegetables, eggs, chicken and Miracle Whip mixture. Serve on lettuce and tomato plate.
Beat egg. Add milk with dissolved broth. Add cracker crumbs and ground nuts. Spread in a greased 6 x 10-inch baking pan. Bake 20 minutes at 350°. Cut in squares.
Cream shortening and sugar; add eggs and vanilla. Beat well. Mix apples. Sift together flour, soda and spices. Blend into batter. Bake in 13 x 9 x 2-inch pan at 350° for 35 to 40 minutes or until done. Serve warm with whipped cream or sprinkle with powdered sugar.
Brown chops in skillet in oil. Place rice in bottom of casserole dish. Arrange chops on top of rice. Place bell pepper rings, tomatoes and onion slices on top of each chop. Season with salt and pepper. Pour tomato juice over all. Sprinkle with basil. Cover and bake at 350° for 1 hour and 10 minutes.
In a heavy pot combine broth, water, lentils, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring to boil and simmer covered for two hours. Stir in parsley, vinegar and salt and pepper to taste. Discard bay leaf. Thin soup, if desired, with water or chicken broth.
Melt butter in saucepan. Blend in flour; remove from heat. Stir in consomme soup. Return to heat; cook until thickened. Add rest of ingredients.
Grease and flour a 10-inch fluted tube pan. In large mixing bowl, combine cake mix, sour cream, oil, water, eggs and pudding mix. Dissolve instant coffee in 1/4 cup water. Mix with other ingredients along with orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl constantly. Beat on medium speed for 4 minutes. Stir in chocolate pieces. Pour into prepared pan. Bake at 350° for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar. Makes 12 to 16 servings.
Brown hamburger; pour off excess grease. Salt to taste. Melt butter; add basil, cornstarch and cream to make medium sauce. Place meat in bottom of pan or baking dish. Cover with tortellini, then sauce and lastly with cheese. Bake at 350° for 25 minutes. Cover 10 minutes, then remove for 15 minutes until brown.
Brown wieners in oil; remove and set aside. Add onion to oil; saute until lightly brown. Add tomatoes that are chopped; cook. Cook carrots and potatoes in water until part way done. Then add tomatoes, onions, pepper and kraut. Boil until done. Add wieners and boil 5 minutes.
Cream sugar and shortening. Add 2 eggs, one at a time. Beat well. Add molasses and water or milk and mix well. Add spices and soda to the flour; mix well. Add to the other mixture, then add the fruit. The dough will be quite stiff. Form into rolls about 1-inch in diameter. Place on the width of the cookie sheet. Press flat, coat with the white of egg which has been slightly beaten. Bake at 350° for 25 to 30 minutes. Test with toothpick. Cut into bars while warm. Makes approximately 36 bars.
Place uncooked chicken breasts in 9 x 13-inch casserole dish, sprayed with Pam. Pour bottle of Thousand Island dressing over chicken breast, then dump can of sauerkraut, juice and all, over the dressing. Top with sliced Swiss cheese. Bake at 350° for 1 hour. Serve with rye rolls or bread.
Melt chocolate and 1/4 cup butter together and cool. Cream sugar and 2 eggs; add to cooled chocolate. Sift together flour, baking soda and salt; add to chocolate mixture. Butter and flour 9 x 9-inch baking pan. Pour 1/2 of chocolate mixture in pan. Then continue with cream cheese and butter mixed together. Mix egg, vanilla and sugar in separate bowl. Add to cream cheese mixture along with 1 tablespoon flour.
Combine water and sugar. Bring to a boil; simmer for 5 minutes. Cool. Add remaining ingredients, except ginger ale. Freeze for 2 to 2 1/2 hours. Remove from the freezer about 30 minutes before serving. Transfer to a wide mouth pitcher and add ginger ale. Yields 2 1/2 quarts.
Cook potatoes in salt water. When soft, rub through a strainer. There should be 2 1/2 cups of scalded milk with onion. Remove the onion and slowly whisk milk into the potatoes. Melt half of the butter and add the flour, salt, celery salt, pepper and cayenne. Stir well mixed, then stir into the hot soup. Boil for 1 minute. Strain and add the remaining butter. Sprinkle with parsley.
Put salt and pepper on roast; dust with flour and brown in 3 tablespoons oil. Take out and put in a big roast pan. Put potatoes, cut in quarters around roast. Add carrots cut in about 1-inch pieces. In pan where meat was browned, add 3 tablespoons flour, salt and pepper and brown. Add enough water to make a thin gravy. Add chopped onions and Worcestershire sauce. Pour over roast and potatoes and carrots. Cover with aluminum foil and bake at 350° for about 3 hours.
Toss all ingredients together lightly. Chill for at least one hour before serving. Chopped lettuce may also be used.
Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour, then water. Beat well. Use about 1 inch of 1 stick of butter to grease pan. Bake in a 350° oven for 1 hour.
Place all ingredients in a large pan. Cover and simmer 2 1/2 to 3 hours. If too thick, add a little more water and stir. Serve immediately or freeze. Add a few potatoes if desired. Serves 6.
Blend sugar and Crisco. Add 1 egg at a time, mixing well each time. Add flour and vanilla and/or nutmeg. Spray Bundt pan; pour in. Bake at 350° for 1 hour. Forms crust on top. Take up immediately. Can leave upside down or flip over. Sprinkle with powdered sugar. Great plain or served with strawberries.
Mix cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Place in crust. Add fruit on top (optional).
Lightly grease 9 x 13-inch pan or dish and spread the pineapple and juice over the bottom of the pan. Add a layer of berries and the 3/4 cup sugar. Sprinkle cake mix on top of fruit layer, then drizzle melted butter over dry cake mix. Top with nuts. Finally for a crunch, add the remaining 1/4 cup sugar. Bake at 350° for 35 to 40 minutes. Take a spoon and cut down into cake so juices will come up.
Broil bell peppers, peel skin off. Cut bell peppers in the middle, remove seeds. Brown ground beef, drain. Add Jack cheese and cook until done. Beat eggs, add flour and salt. Fill bell peppers with ground beef mixture. Dip bell peppers into egg mixture and fry until done. Dip cooked bell peppers into tomato sauce. Continue cooking for 10 to 15 minutes more. Serve with rice.
Mix flour, sugar, salt, shortenings, yolk of egg and milk. Divide in half. Roll out size of cookie sheet. Sprinkle Krispies on unbaked crust. Add sliced apples, sugar and cinnamon. Put top crust on top. Beat egg white and spread on crust. Bake 40 minutes at 400°. While hot, dribble on powdered sugar frosting.
Combine bacon, onion, broccoli and raisins. Mix rest of ingredients and pour over marinade 1/2 to 1 hour before serving.
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes. Remove from heat; let cool (do not drain). In a mixing bowl, cream shortening; gradually add sugar. Add eggs and vanilla. Combine dry ingredients in separate bowl; add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonfuls 2-inches apart onto greased baking sheet. Bake at 350° for 12 to 14 minutes. Do not overbake. Makes about 6 dozen.
Combine in large 6-quart pan chopped butter, sugar and milk. Bring to a boil and cook 6 minutes on medium heat or 235° on candy thermometer. Add chocolate chips, chopped Hershey bar and marshmallows. Stir until dissolved. Add nuts. Put in two large 9 x 13-inch pans or 1 larger pan. Pans should be greased. Makes 5 pounds.
Preheat oven to 350°. Bake pie crust until lightly browned. Remove from oven and let cool to room temperature. Preheat oven to 450°. In a large bowl, beat all filling ingredients until smooth. Pour into pie shell and bake for 10 minutes; reduce heat to 325° and bake 50 minutes more or until knife in center of pie is clean.
Mix shortening, sugar, peanut butter, eggs and vanilla; then add dry ingredients and mix well. Roll into balls and press lightly with fork dipped in flour. Bake at 350° for 8 to 10 minutes. Makes 3 dozen. I have quadrupled this recipe with the same good results.
Mix and sift dry ingredients; cut in shortening until well mixed. Add milk and stir until soft dough is formed. Knead dough on lightly floured board and shape into smooth ball. Roll into 1/2-inch thick lengths and cut with floured biscuit cutter. Place on ungreased baking sheet and bake in very hot oven at 450° for 12 to 15 minutes. Yields 14 (2-inch) biscuits.
Preheat oven to 375°. Cook macaroni in boiling, salted water until tender. Drain and keep hot.
Stir in just enough mayonnaise to hold other ingredients together. Use the woody stems of broccoli; peel and chop. They have a nutty flavor and rich in nutrients.
Line large Pyrex dish with spinach. Sprinkle with 1/2 cup cheese, bacon, onion, lettuce, peas and eggs. Mix cream and mayonnaise. Add 1/4 cup cheese. Spread on top of salt; sprinkle with remaining cheese. Chill 24 hours.
In blender, mix sugar, cider vinegar, dry mustard and salt. Once blended, add 1/2 cup minced red onion and oil. Blend well. Let stand 2 hours. To serve, toss spinach, remaining red onion, bacon bits, egg and shredded carrots with dressing on top.
Place the bread cubes in a 9 x 12-inch greased baking dish, sprinkling the raisins throughout. Beat together the rest of the ingredients and pour over the bread. Allow to soak overnight, refrigerated.
Use meat from boiling meat. Boil meat until done, then cut up. Cook each vegetable separately and add to pot. Add bouillon cubes and simmer at least 1/2 hour.
Mix your favorite pancake mix and prepare to put on griddle. After spooning mix onto griddle, place small chocolate chips on top of soon-to-be pancake. Immediately spoon a small amount of mix on top to cover chips. Turn once to brown on both sides. Serve as you would normal pancakes, but with less butter and possibly less syrup, depending on your sweet tooth.
Cream margarine or butter with vanilla, rum flavoring and sugar. Add egg, flour and nutmeg. On floured surface, roll dough into thin log and cut into 3-inch pieces. Place on cookie sheet and bake at 350° for 12 to 15 minutes or until golden brown.
Sprinkle 1/4 cup crumbs on bottom of a 9-inch spring-form pan coated with cooking spray. Set remaining 1/4 cup crumbs aside. Position knife blade in food processor bowl. Add cream cheese and next 5 ingredients. Process until smooth. Add egg substitute and process just until blended. Pour mixture into pan. Bake at 300° for 45 to 50 minutes or until center is almost set. Sprinkle with 1/4 cup remaining crumbs. Let cool completely on wire rack. Cover and refrigerate 8 hours. Top each slice with small amount of reduced whipped cream and sprinkle with sliced almonds. Yields 16 servings (226 calories, 2.1 g fat).
Heat soup until bubbly. Mix gelatin envelope with cold water until dissolved; then add to soup. Simmer for a few minutes and then add remaining ingredients. Pour into a mold and chill at least 8 hours. Serve with Ritz crackers or whatever.
Separate eggs. Beat egg whites slightly. Add nonfat dry milk. Beat. Let rest until nonfat dry milk dissolves. Add 3 to 4 drops of yellow food coloring. Mix equals 3 eggs. You can freeze mixture for future use.
Combine potatoes, onion and celery. Mix together Ranch dressing mix, mayo and water. Pour over potatoes, onion and celery. Toss gently to coat. Refrigerate until well chilled, 1 to 2 hours.
Add all vegetables, dressing and seasoning to spaghetti. Sprinkle with Parmesan cheese. Serves 4 to 6.
Mix all ingredients together. Hollow out the bread. Save the top. Put ingredients in bread and put the top back on. Cover in 2 to 3 layers of aluminum foil. Bake 1 1/2 hours at 350°.
In large skillet, brown beef, onions and celery. Drain off fat; add remaining ingredients (except cheese). Cook 10 minutes, then add cheese. Cook until melted. Serve on buns. Can be made ahead and frozen. Serves 50.
In large roasting pan combine beef, carrots, onion, mushrooms and soup. Cook at 350° until beef and carrots are tender, about 2 to 2 1/2 hours. Best served over egg noodles. Makes 6 servings.
Brown beef in Dutch oven. Add consomme, tomato paste, vegetables and seasonings. Cover and roast in slow oven (275°) for 5 to 6 hours until done.
Dilute sugar in hot pineapple juice. Dilute gelatine in water. Mix all ingredients together, put into mold. Makes about 20 to 24 servings. (May want to spray mold with Pam first.)
Boil sugar, water and cream of tartar until syrup spins. Stir in marshmallows. Beat egg whites stiff. Pour hot syrup slowly over egg whites. Beat well and add vanilla.
Beat eggs lightly. Add sugar, flour and nuts. Add salt and vanilla. Drop with teaspoon on greased cookie sheet. Bake in moderate oven.
Cook potatoes and keep water. Fry bacon. Add onion, celery and green pepper. Cook 5 minutes. Stir in flour, salt, pepper, sugar, vinegar and water. Bring to a boil. Pour over potatoes and mix.
Let margarine soften and mix well with sour cream. Add flour and mix well. Spoon into ungreased muffin tins. Cook at 400° for 10 to 12 minutes. Makes 1 dozen regular size or 2 dozen small size rolls.
Heat pressure cooker (high heat). Add fat. Saute onions until golden. Stir in ham and rice. Cook until rice is golden. Add seasonings, water and tomatoes. Mix well. Add shrimp. Sprinkle green pepper over top. Cover and cook about 8 minutes after steam is up in cooker.
Heat oil in skillet. Add squash and saute for 5 minutes or until tender. Remove from heat and set aside. Combine all ingredients, except potato chips and mix well. Pour over squash. Pour mixture into greased 1 1/2-quart casserole. Top with crushed potato chips. Bake at 350° for 30 minutes.