HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice and water and boil until water is almost absorbed. Add milk; simmer until rice is tender, about 25 minutes. Add sugar and simmer until thick; remove from heat. Add salt and cook over low heat about 2 minutes, stirring constantly. Add vanilla. Pour into pudding dishes; sprinkle with cinnamon. Serves 6.
Cut Jack cheese into strips; mix sour cream and chiles. Butter a 1 1/2-quart casserole dish. Season rice with salt and pepper. Layer rice, sour cream mixture and cheese strips (in that order). Finish with rice on top. Bake at 350° for 30 minutes. Sprinkle with Cheddar cheese and allow to melt.
Chop cabbage. Spread in bottom of a greased 13 x 9 x 2-inch pan. Brown meat and onion. Stir in rice, salt and pepper. Spoon mixture over cabbage. Heat tomato soup and water. Pour over ingredients. Cover casserole with foil. Bake 1 1/2 hours at 350°.
Scald milk until crinkly film forms on top. In a bowl, slightly beat together egg substitute, sugar and salt. Pour scalded milk into egg mixture in bowl. Next, add vanilla flavoring to this mixture. Pour into baking dish and sprinkle nutmeg on top of mixture. Set baking dish in a pan of hot water. Bake at 350° in preheated oven 30 to 35 minutes or until a knife inserted in middle comes out clean. Serves 6.
Mix 3 cups flour, yeast, sugar, soda and salt. Heat 2 cups milk and 1/2 cup water. Add to dry mixture and stir. Add 3 more cups flour. Grease 2 loaf pans and sprinkle with corn meal. Divide dough into the 2 loaf pans. Let dough rise approximately 45 minutes. Bake at 350° for 25 minutes.
Combine 2 1/2 cups all-purpose flour and yeast in large mixing bowl. Heat milk, sugar, butter and salt in saucepan until warm; stir into yeast mixture. Add eggs. Beat at low speed for 30 seconds. Beat at high speed for 3 minutes. Stir in whole wheat flour and as much remaining all-purpose flour as possible. Knead on floured surface for 5 to 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered, for 1 1/2 hours or until doubled in bulk. Punch dough down. Let rest, covered, for 10 minutes. Shape into rolls on baking sheet. Let rise, covered, for 45 minutes. Bake at 400° for 15 to 20 minutes. Yields 2 to 3 dozen.
Go by recipe on cake mix. Mash strawberries up. Cook cake in pound cake pan. Cool cake. Slice cake in thin slices. Mix strawberries and Cool Whip together in large bowl. Put layer of cake and layer of strawberries and Cool Whip until all is used up.
Mix cheese and 1/2 cup milk. Add the rest of the milk and pudding. Beat. Put in graham crust.
Place 1/2 cup milk in small saucepan. Sprinkle gelatin over milk. Let stand for 5 minutes. Cook milk over low heat, stirring occasionally until gelatin is dissolved. Pour into a large mixing bowl. Add remaining 1 1/2 cups milk and instant pudding. Beat with a wire whisk or rotary beater for 2 minutes or until mixture begins to thicken. Gently fold in thawed whipped topping until blended. Pour into a 5 cup mold. Chill for 3 hours or until firm. At serving time, unmold pistachio mixture on serving plate. Spoon a small amount of strawberry mixture on top of mold. Garnish mold with chopped pistachios, if desired. Makes 6 to 8 servings.
Note: You can also use "Roses" marmalade with this; lime marmalade from "Roses" tastes very good.
Melt shortening in saucepan over low heat. Add sugar, eggs and vanilla. Add sifted dry ingredients. Spread in greased 9 x 13-inch pan. Sprinkle chocolate bits over mixture. Bake at 350° for 15 to 20 minutes.
Wash spinach thoroughly and drain off excess water. Heat oil in a large wok or skillet. Add spinach and fry over fierce heat for 1 minute, stirring all the time with a chop stick, until spinach softens. Add salt and soy sauce, mix well and cook gently for another minute until spinach is tender and very bright green. Remove from wok and serve immediately. Makes 4 servings.
Prepare soup with milk; heat to boiling. Fill empty can with rice; add to boiling soup. Cover; remove from heat and let stand 10 minutes, then stir. Set aside. Cook broccoli and corn; drain. Add to rice mixture. Add green pepper, salt and pepper. Pour everything into a greased casserole dish. Sprinkle with paprika. Bake at 375° for 20 to 30 minutes, until heated through. Makes about 6 servings.
Salt and pepper beef to taste. Add oregano to taste. Mix all ingredients and bake in greased casserole for 1 1/4 hours at 325°.
Mix 1 stick of oleo and graham cracker crumbs with pastry blender. Press into 13 x 9-inch pan.
Combine jelly and chili sauce in large saucepan or crock-pot. Stir until well mixed, then add meatballs. Cook on low for several hours. Serve with sauce.
Crumble several slices of leftover meat loaf in casserole. Mix in green beans and gravy. Spread mashed potatoes over top, like a crust, to cover. Place cheese slices on top. Bake in slow oven at 325° for 40 minutes or until warm and bubbly.
Brown meat, if using hamburger. Add onions, celery and tomato juice. Add hot catsup. Simmer, uncovered, for 1 1/2 to 2 hours. Keeps indefinitely.
Mix thoroughly. Bake at 350° for 30 minutes, stirring occasionally. Top with 1 1/2 to 2 cups mushrooms which have been sauteed in margarine. Bake 10 minutes more.
Blend in blender until mixed. Bake in large glass pie plate at 350° for 55 or 60 minutes.
Combine flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add buttermilk, eggs or egg substitute, picante sauce and butter last. Stir just until ingredients are blended. Fill 12 well-greased muffin cups almost full. Bake at 425° for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
Mix ingredients in order listed. Bake at 325° for 90 minutes. Use a tube pan for baking.
Mix cake mix, oil, and eggs. Beat well. Add soda. Add mashed bananas last. If desired, add nuts. Bake in two loaf pans at 325° for about 35 to 40 minutes.
Have the powdered sugar and butter at room temperature and cream with mixer. Add the eggs, one at a time, and beat well after adding. Add the rum flavoring. Add the sifted flour, but use only 3 cups at this time, and the baking powder to the creamed mixture with a large spoon (no mixer). The extra flour may be needed, subject to weather and humidity.
Soften butter; cream in brown sugar, then powdered sugar. Add in cinnamon and nutmeg and beat well. Fold in ice cream. Store in tightly sealed container in freezer. Mix to taste with hot water; add rum, if desired.
Combine the first 6 ingredients; set aside. Beat eggs slightly in large bowl. Add sugar and oil; beat until creamy. Add vanilla. Add zucchini and pineapple. Add dry ingredients, stirring until mixed. Batter will be thin. Spoon into 2 or 3 greased and floured loaf pans. Bake for 1 hour and 10 minutes in a 350° oven. Cool in pans 10 minutes before removing from pans.
In mixing bowl, stir together biscuit mix, cheese and pepper. Stir in beaten eggs, just until mixture is moistened. Fold in zucchini. In a 10-inch skillet, melt butter over medium heat. Using 2 tablespoons mixture for each round, cook for 2 to 3 minutes on each side or until brown. Keep warm until served. Makes 12 rounds or 6 servings.
Make a well in the flour and add all ingredients, mixed together. Work in flour with clean hands until dough is firm. Roll out thin and cut with biscuit cutter. Bake at 350° until light brown on cookie sheet.
Mix all ingredients by hand. Bake at 350° for 45 minutes in greased and floured 13 x 9 x 2-inch pan.
Combine sugar, cornstarch and water. Cook until thick, stirring constantly. Add jello and vanilla. Cool. Pour the thickening over the strawberries, after you divide the strawberries between the two pie shells. Refrigerate and top with Cool Whip.
Add all the above ingredients together and mix well. Refrigerate. Excellent with all kinds of cut up vegetables.
Sift together flour, sugar and baking powder. Make a well and add oil, egg yolks, liquid and orange rind. Beat egg whites, cream of tartar and salt until whites are stiff. Fold into preceding mixture. Bake in a tube pan or Bundt pan which has been greased and floured. Bake at 325° for 55 minutes. Turn oven to 350° and bake 10 minutes more. Cool before icing.
Pour boiling water over bran flakes. Add Crisco. Stir. Add remaining ingredients. Stir together. Bake at 400° for 15 to 22 minutes. (Better if batter is chilled.) Batter will keep in refrigerator for 6 to 7 weeks. Makes approximately 6 dozen.
Mix all together and pour into freezer. Finish filling with milk. Freeze according to freezer instructions.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
Slice bread into thin sticks. Roll in melted margarine, then in Parmesan and paprika. Place on cookie sheet. Bake for 20 minutes at 325°. Enjoy.
Prepare cake as directed on package. When cooled, cut into small cubes. Prepare pudding as directed. Crush Heath bars into very small pieces. In a large bowl, place some cubes of cake. On top of that, alternate 1 heaping tablespoon of chocolate pudding and Cool Whip. Top with Heath bars, then layer of cake and repeat the steps. Top with Cool Whip and Heath bars. Keep cool.
Preheat oven to 350°. Butter a 9 x 15 x 2-inch pan. Blend all dry ingredients together with a whisk until thoroughly mixed. Slowly add the melted butter, milk and eggs. Mix until well blended. Pour into pan. Bake for 30 to 40 minutes until toothpick comes out dry. Check after 30 minutes. Let cool. Then remove from the pan.
Mix and bake at 325° for 20 to 25 minutes. Makes 3 layers.
Preheat oven to 350°. Cream butter or shortening and sugar together. Add pumpkin, egg and vanilla; mix well. Add sifted dry ingredients; blend well. Add nuts. Drop from teaspoon onto an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool and frost. Makes 6 1/2 dozen.
Serve with a sprinkling of oil, fresh chopped basil, salt and pepper. Serve with raw spinach, onions and anchovies. Serve with cucumbers, dill, oil and vinegar. Or serve with a sprinkling of oil, a dash of vinegar, chopped onions and oregano. Serve with mayonnaise. Serve in a sandwich with lettuce, bacon and cheese. Serve with sour cream and chives.
Cream white and brown sugars with shortening. Add eggs and vanilla. Add sifted dry ingredients; mix until moist. Add oatmeal, chocolate chips and raisins. Drop by teaspoon onto cookie sheet. Bake 10 to 15 minutes in a 350° preheated oven.
Mix first 3 ingredients and cook until thick. Remove from heat and add gelatin; cool. Fold in strawberries. Pour into baked pie shell. Chill and put whipped cream or Cool Whip on top. Garnish with berries. Refrigerate until ready to serve.
Mix and bake, covered with foil, at 325° for 4 hours. Serve over rice, cooked potatoes, or noodles.
Combine ingredients. Bake at 350 degrees for 15 minutes. Can be put in refrigerator as icebox cookies by adding 1/2 c more flour. Can add chocolate chips. Can form logs and roll in colored sugar to slice and bake.
Brown ground beef. Place in bottom of casserole. Place 4 thin slices of American cheese. Steam vegetables until tender. Drain vegetables. Toss with salt. Pour over cheese. Combine the sour cream, soup and enough sweet milk to make these pourable and put over casserole. Place 4 thin slices cheese on top. Cover all with crumbled potato chops. Bake 30 minutes at 350°.
Cream butter and sugar. Add one egg at a time, beating after each. Combine flour, baking powder, baking soda and salt in a separate bowl. Add flour mixture to creamed mixture alternately with buttermilk. Mix well. Stir in almond extract, cover and chill one hour. Roll dough to 1/4-inch thickness on a floured surface. Cut with 2 3/4-inch round cookie cutter. Place on greased cookie sheet. Bake at 350° for 15 minutes or until edges begin to brown. Sprinkle with sugar.
Cook and drain broccoli and cauliflower. Put in a large casserole dish. Take 1/2 stick margarine and cut in slices. Put on broccoli mixture. Cut Velveeta into small squares. Lightly toss into broccoli mixture. Crush the crackers; put over broccoli. Melt other half of margarine; pour over crackers. Bake at 350° for 1/2 hour. This is something that is easy and even picky children will like.
Rinse and pat dry chicken. Combine cornflakes, cornmeal, cheese and red pepper. Dip chicken in flour and sprinkle with water. Roll in cornmeal mixture. Place on nonstick cookie sheet. Bake at 375° for 20 to 25 minutes.
Combine flour, butter or margarine and undrained pineapple. Cook until thick and smooth, stirring constantly. Add chicken stock, fresh green pepper and celery. Season to taste. Cook slowly for 5 minutes. Yield: 4 to 6 servings.
Spray a 9-inch microwave-safe pie plate with nonstick spray coating. In a medium mixing bowl prepare the brownie mix batter according to package directions. Spread evenly in the prepared pie plate. Micro-bake according to package directions. Transfer to wire rack; cool completely.
Boil this mixture; pour over cucumbers in jars. Add garlic cloves and dill to each jar and seal. Set 14 to 21 days before serving.
Preheat oven to 350°. Melt shortening in small pan; set aside. Mix flour, buttermilk and melted shortening. Mix, adding water slowly (the dough will be soft). Place dough on floured wax paper and knead (just a few times). Roll out and cut with biscuit cutter. Place a small amount of melted shortening in baking pan and place biscuits in pan. Brush top of each biscuit with melted shortening. Bake for about 15 minutes, or until bottoms are brown. Broil to brown tops. Makes about 6 biscuits.
Dissolve poppy seed in warm water. Set aside while mixing cake mix and pudding. Add eggs, one at a time, oil and poppy seed with water. Bake at 350° for 35 to 40 minutes.
Cook broccoli in small amount of boiling water until tender, about 15 minutes. Drain and keep warm. Combine remaining ingredients in a small pan and bring to a boil over medium heat. Pour over broccoli, turning pieces to coat well. Serve immediately.
Boil together first 4 ingredients for 5 minutes. Take the spices out then add Lipton tea, orange juice, pineapple juice, lemon juice and sugar. Heat up to drink, do not boil. This is good on a cold winter morning or if you're feeling a bit under the weather.
Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and let cool completely on a wire rack. (Can also use self-rising flour but do not add baking powder.)
Combine eggs, sugars, peanut butter, shortening and vanilla. Beat at medium speed with electric mixer until thoroughly mixed. Sift together flour, baking powder and salt. Gradually add flour mixture to peanut butter mixture. Mix until blended. Bake in 9 x 13-inch pan in 350° oven for 30 minutes. Cool in pan 10 minutes. Cut in bars while still warm. If desired, frost.
Combine tea and juices. Stir the sugar, cinnamon sticks and cloves into the hot tea. Heat and serve or good cold.
In saucepan over medium heat, heat water to boiling. Add noodles and broccoli. Return to boiling. Reduce heat to low. Cover; simmer 5 minutes or until noodles and broccoli are tender, stirring occasionally to separate noodles. Add 1 seasoning packet (reserve remaining seasoning packet for another use); drain off most of the liquid. Stir in cheese soup, sour cream and pepper. Heat through, stirring occasionally. Top with sweet red pepper if desired. Makes 6 servings.
Mix all together. Bake at 350° for 30 to 35 minutes.
Bring the first 4 ingredients to a boil. Mix and add the rest of ingredients. Drop on wax paper.
First Layer: Mix margarine, brown sugar, flour and pecans together. Spread in a 9 x 13-inch pan and bake approximately 20 to 25 minutes until light brown. Cool.
Place tortilla chips on cookie sheet. Top with piece of cheese, then a piece of pepper. Heat under broiler until cheese is melted. (Must be served hot!)
Heat slowly the white sauce. Add spinach and onion. Stir until spinach is defrosted and serve.
Sift dry ingredients together and add onion. Add beaten egg and milk, stirring lightly. Drop a teaspoon of batter for each hush puppy into fat heated to 360°. Fry only a few at a time until golden brown. Drain on absorbent paper. Serve with fried fish.
Mix first five ingredients. Pour fruit on top. Bake at 350° for 40-45 minutes or until done.
In bowl, dissolve yeast in warm water. Stir in milk, sugar, eggs, salt, shortening, anise, saffron and half the flour. Mix until smooth. Add raisins and remaining flour. Turn onto floured board; knead until smooth. Let rise; shape into loaves or put in coffee or shortening cans. Let rise again. Heat oven to 425°. Bake 25 to 30 minutes. Remove from pans. When cool, frost with a powdered sugar frosting. Sprinkle with candy sprinkles. Makes 3 loaves.
Mix the first 7 ingredients; knead together. Add a dash of Anisette. Rinse scallops in cold water; sprinkle with a few drops of lemon juice. Poach scallops in dry vermouth, slightly. (In small pan, bring the vermouth to a boil, reduce flame and add a layer of scallops. Swirl around the remove. Repeat until all scallops have been poached.) Mix the drained scallops with the spinach mixture. Place in a baking dish; bake for 5 minutes at 400°. Serves 4.
Heat sugar, mustard, corn oil, vinegar and celery seed. Pour while hot over the cabbage. Seal tightly and put in refrigerator immediately. Keep refrigerated. Keeps indefinitely.
In a medium bowl, combine beef, chili peppers and bouillon. Mix together well and shape into 4 burgers. Grill burgers for 3 to 8 minutes per side until desired doneness. Top each burger with cheese 2 minutes prior to removing from grill.
Combine juice, sugar, water and cornstarch in saucepan. Stir well. Cook until thickened. Stir in pineapple, raisins, margarine, cinnamon and nutmeg. Cook over low heat, stirring until heated. Stir in vanilla. Place 1/2 cup or so of ice cream in dessert dish. Spoon 3 tablespoons warm pineapple sauce over ice cream. Sprinkle with 1 teaspoon toasted coconut, if deserved. Serve immediately.
Saute onion, mushrooms and garlic until onion is transparent. Add eggplant and green pepper. Simmer 10 minutes. Add rest of ingredients. Cover and simmer 30 minutes. Chill overnight. May be kept refrigerated for 2 weeks. Serve with crackers.
Brown hamburger; drain grease. Add onion, garlic and mushrooms, then 2 cans of soup; heat thoroughly. Turn stove on low temperature and add sour cream. Serve over noodles with garlic bread. Do not boil sour cream.
Sift flour. Mix in baking powder and salt. Work in shortening. Pour in milk. May need a little more milk. Flour board and knead dough a little. Dough will be soft and sticky. Place small amount of flour in hands. Roll lightly a small amount of dough into a ball. Place on greased pan. Cook at 400° until lightly brown. Place butter on top of biscuit and return to oven until golden brown.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in baking dish; pour margarine over chicken. Bake at 350° for 1 hour or until tender.
Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency. Can be doubled. Divide and add food coloring as desired.
Wash and pat dry the chicken breast. Spray both sides with butter spray and sprinkle with dressing mix. Spray glass baking dish and put in chicken. Bake for one hour, uncovered, at 350°.
Blend shortening into flour and salt with pastry blender. Combine egg, water and vinegar. Pour egg mixture into flour is moistened. Easy to handle. May be rerolled without becoming tough. Keeps for 2 weeks in refrigerator.
Sift flour and salt together; blend in shortening well. Sprinkle water over mixture. Mix and shape into balls. Roll out thin. This makes 3 (9-inch) pie crusts. May be wrapped in foil and stored in refrigerator for several days.
Mix lemonade and Eagle Brand milk together well. Add Cool Whip. Mix well. Pour into graham cracker crusts. Let chill in refrigerator overnight. Enjoy.
Cut baked potatoes in half and scoop out the pulp. Place in mixing bowl. Add sour cream, cream cheese, onion, salt and pepper. Combine ingredients and stir. Gradually increase speed of mixer. Beat until potatoes are fluffy. Spoon potato mixture into shells. Place on baking sheet and sprinkle with paprika. Bake in a preheated oven at 400° for 15 minutes. Grated cheese may also be sprinkled on top, if desired.
Scald sugar and 2 cups milk in top of double boiler; mix egg yolks, cornstarch and 2/3 cup milk until smooth. Add to milk mixture. Cook until thick, stirring constantly. Remove from fire. Add pinch of salt, vanilla and butter. Stir until butter melts. Add grated coconut. Pour into cooled, baked pie shell. Top with meringue or use whipped cream. Also makes a good banana cream pie.
Cook pasta as directed and drain. In skillet brown meat with salt and pepper to taste. Drain. Add tomatoes and cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Yields 4 to 6 servings. Preparation and cooking time is 30 minutes.
Saute garlic in oil in small saucepan over medium-low heat until golden, about 3 minutes; do not let brown. Discard garlic. Add olives, lemon juice, salt and pepper to oil; cook 2 to 3 minutes. Remove from heat. Trim broccoli; divide into flowerets, reserving stem and stalks for other use. Cook flowerets in 1-inch of water in large saucepan, covered, over medium heat 3 to 5 minutes or until tender. Meanwhile, heat oil mixture. Drain broccoli. Place on plate. Pour hot oil over. Toss to combine. Makes 4 servings.
Dissolve yeast in 1/4 cup lukewarm water to which 1 teaspoon sugar is added. Scald milk and add 1/2 cup sugar, salt and shortening, cool; beat egg and add. Add 2 cups flour and yeast mixture. Add remaining flour and water and beat. Place in bowl and cover. Refrigerate or can be used immediately. Will keep in refrigerator 1 to 2 weeks. Roll and cut out rolls, let rise 45 minutes to 1 hour. Bake at 375°.
Put in large bowl the chocolate, Marshmallow Creme and vanilla. In pan put sugar, milk and butter; bring to boil. Boil 10 minutes. Stir constantly. Pour over marshmallow mixture. With mixer, beat until smooth and creamy. Add nuts; pour into buttered pan and cool in refrigerator. Chow down and enjoy!
Combine first 7 ingredients; beat 2 minutes with electric mixer. Pour into greased (bottom and sides) deep dish pie plate. Drain peaches well, reserving the liquid. Place peaches on top of batter.
Mix all ingredients together. Store in jar. Use 2 level teaspoons per cup of hot water.
Melt butter in 13 x 9-inch pan. Sprinkle crumbs evenly over butter, then coconut. Sprinkle chocolate chips and then butterscotch chips over. Pour milk over, then top with nuts. Pat mixture down in pan. Bake at 350° for 30 minutes, until brown. Cool in pan, then cut into squares.
Fry bacon and onion in saucepan. Add remaining ingredients and simmer as long as time permits. Stir often to prevent sticking.
Drain the corn and potatoes. Layer the corn, potatoes, peppers and onions in a baking dish. Add 1/2 can Manwich. Sprinkle on Mrs. Dash to taste. Crumble the hamburger over the top. Spread the rest of the Manwich over the top. Bake at 350° for 1 hour.
Cream all ingredients together. Pour into graham cracker crust and refrigerate at least 6 hours before serving.
Slice and boil peeled potatoes. Mash. Add milk, water, butter, salt and pepper. Add onions or leeks (as desired). Heat, don't boil.
Combine orange juice, honey, banana and strawberries in blender. Cover and whirl on high until smooth. Add enough ice for thickness and whirl again.
Mix dry pudding and crushed pineapple in bowl. Mix in marshmallows and Cool Whip. Crush Heath bars and mix 3/4 of this into salad. Top the salad with the rest. Cover and refrigerate.