HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients together; set aside. Dissolve jello in boiling water. Add to cucumber mixture. Refrigerate until firm.
Dissolve yeast in milk; add 1/2 cup butter, water, salt and 1/2 cup sugar. Stir in 1 cup flour, then add 2 eggs. Mix in 5 to 6 cups flour; knead for about 15 minutes or use food processor for 7 minutes. Cover and let raise until double in size, then punch down and let raise for 30 minutes. On floured surface, roll dough in oblong 14 x 18-inch shape. Spread evenly with 1/3 cup softened butter and sprinkle with 1/2 cup brown sugar and desired cinnamon. Roll and cut 12 rolls 1 1/4-inches thick. Prepare a 9 x 12-inch pan by spreading evenly with 1/2 cup softened butter and sprinkling with 3/4 cup brown sugar and cinnamon as desired. Place rolls in prepared pan. Preheat oven to 350° and bake for 40 minutes. Invert pan right out of oven onto parchment paper. Makes 12 rolls.
Saute first 6 ingredients in large skillet until vegetables are tender. Add water. Bring to boil. Reduce heat. Cover and simmer for 15 minutes. Meanwhile, combine salad dressing mix and milk. Mix thoroughly. Stir into ham and vegetables. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Sprinkle with chopped parsley if desired. Makes 6 1/2 cups or 6 servings.
Slightly thaw bread or rolls, enough to spread out on baking dish. Spread amount of sauce you desire on the dough. Add any toppings you like. Bake at 350° for 20 to 25 minutes, depending on thickness of your crust.
In large saucepan, stir soup until smooth; blend in milk and cheese. Heat; stir occasionally. Just before serving, toss hot noodles with butter; combine with soup mixture. Serve with additional cheese.
Cut eggs in half; remove egg yolks. Mash up with fork. Add ham, onion flakes, salt, pepper, curry powder and Miracle Whip to mashed egg yolks. Blend well. Take tablespoon and stuff egg whites. Add olive to top of each half.
Melt 1 stick of margarine. Pour into 9 x 13-inch glass dish. Add graham cracker crumbs. Press down to make crust. Beat eggs and rest of margarine and confectioners sugar together. Spread evenly over crust. Spread pineapple. Cut bananas over the pineapple and spoon Cool Whip on top. Add cherries and chocolate syrup (to taste) over the top. Refrigerate for 5 hours.
Mix together and pour in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix together the Jell-O, pecans, coconut, milk and vanilla. Shape dough into strawberries. Chill 1 hour. Roll into berry shape balls; roll in sugar crystals. Tint almonds with green food coloring for garnishing. Keep in cool place. Makes 48 strawberries.
Cream butter with 1/2 cup sugar; add egg yolk and salt. Stir in flour. Pat mixture into 10 x 15 inch pan. Stir jelly over dough. Beat egg whites until stiff but not dry. Add remaining cup of sugar, beating slowly. Fold in most of nut and the lemon extract. Spread meringue over jelly. Top with the rest of the nuts.
Crush cookies in a 9 x 13-inch pan. In one bowl mix the cream cheese and butter. Mix in powdered sugar and fold in Cool Whip. Second, mix pudding, milk and vanilla. Fold in the cream cheese and pudding mixture. Pour over cookies. Put crushed cookies on top.
Mix the jello in with the cream first, then add other ingredients. Chill and serve.
Combine beans and seasoning mix. Spread mix in a 7 x 11-inch baking dish. Drain olives well. Layer remaining in order listed. Cover and refrigerate up to 24 hours. Bring to room temperature and serve with tortilla chips for dipping.
Layer ingredients in a flat casserole dish. Heat at 350° for approximately 25 minutes. Serve with your favorite tortilla chips.
Mix all ingredients. Put in refrigerator to stiffen. Roll into balls. Will freeze.
Mix together strawberries, eggs and oil. Sift dry ingredients into strawberry mixture. Stir to blend thoroughly. Stir in nuts. Pour into 2 greased 9 x 5-inch loaf pans or 3 medium or 4 small loaf pans. Bake in a preheated 350° oven for 1 hour or until a wooden pick inserted in the center comes out dry. Makes 2 large loaves. Bread freezes well.
Cook spaghetti; drain and rinse. Melt margarine; add almond and pepper and brown lightly. Stir in salt, flour and caraway seed. Add milk. Cook, stirring constantly, until thickened. Put in spaghetti, shrimp and corn, then Tabasco and pepper. Pour into buttered casserole. Top with bread crumbs. Bake at 350° for 25 minutes. Serves 6.
Combine All-Bran, milk and molasses; let stand until most of the moisture is taken up. Add egg; beat well. Sift together the flour, soda and salt. Add with raisins to first mixture, stirring only until combined. Fill greased (with Crisco) muffin pans 2/3 full. Bake in moderately hot oven (400°) for about 25 minutes. Let stand 5 minutes before removing from pans. Yields 12 to 15 muffins, 2 1/2 inches in diameter.
Cook broccoli and rice according to directions; drain and place in casserole dish. Add all ingredients; mix well. Put pats of butter on top. Sprinkle with cheese. Bake at 350° for 45 minutes.
Cut shortening into flour. Combine egg, water and vinegar. Pour into flour mixture all at once. Blend only until moistened with spoon. An easy crust to handle without toughening. It will keep up to 2 weeks or longer. Bake at 375° or 400° for 12 to 15 minutes. Watch.
In saucepan, cook turkey neck. Cover with water. Add 1/2 cup celery and onion for about 1 1/2 hours, until neck is cooked. In large bowl, combine 1 cup celery, onion, apples and walnuts with 1 package stuffing mix. Take some of the neck meat and add to mixture. Add water from pan until mixture is moistened. Add melted butter with sage and poultry seasoning. Salt and pepper to taste. May add some stuffing bread, too.
Dissolve jello in boiling water; add juice, salt and rind. Chill until slightly thickened. Whip Milnot until very stiff; gradually beat in sugar, then jello mixture. Line bottom of 8 x 12-inch dish with vanilla crumbs. Pour mixture over crumbs. Sprinkle with remaining crumbs. Chill.
Mix ground beef into patties. Roll in flour. Brown in fat on both sides, making sure patties are well browned. Mix other ingredients in cup. Pour over meat patties. Add water. Cover and simmer about 45 minutes.
Preheat oven to 450°. Sprinkle yeast from hot roll mix over water in a large mixing bowl, stirring until dissolved. Add flour mixture from hot roll mix, beating well. Turn out dough onto lightly floured board. Knead 3 to 5 minutes or until smooth. Cover with bowl. Let rest 10 minutes. Divide in half and roll each into 12-inch circle. Fit each circle into 12-inch pizza pan, pressing edges onto side of pan. Brush with oil. Spread with pizza sauce. Sprinkle with cheese. Place pans on cookie sheets. Bake pizzas 35 minutes or until crust is golden brown and filling is bubbly. Makes 2 pizzas.
Make roux by slowly browning flour in shortening. When golden brown, add onion, celery, garlic and pepper. Cook at low heat until vegetables separate from fat. Brown chicken in some extra shortening, using enough to sear chicken well. Add chicken to roux mixture and cook together for a few minutes, stirring occasionally. Pour off fat in which chicken was browned, leaving drippings at the bottom. To this, add water and bring to a boil. Pour over chicken, adding enough extra boiling water to cook the chicken tender and to give gumbo the desired consistency. Add bay leaves.
Cook chicken; reserve 2 cups of broth. Place cut up chicken in 3-quart baking dish. Combine soups plus 1 cup broth. Pour over chicken. Mix butter and 1 cup broth; stir in stuffing mix. Spoon over chicken. Bake in 400° oven for 30 minutes until brown.
Cook squash in salt water until tender, drain and mash. Add butter, cheese, beaten egg, onion, milk and 3/4 cup cracker crumbs. Put into buttered baking dish. Sprinkle rest of cracker crumbs on top. Bake at 425° for 20 to 25 minutes. Serves 6.
Cook turkey in small amount of oil. Drain. Add small can of chipped chili peppers, soups and tomato sauce. Cook until well blended and fairly thickened.
Slice eggplant, onions and peppers. Chop garlic. Put all in a roasting pan. Fill the pan 1/4 full of water. Add the turkey breast. Bake in oven at 350° until done. Slice turkey and enjoy hot.
Mix together in bowl. Drop by teaspoonfuls on a greased cookie sheet. Bake at 450° for 12 minutes.
Dredge chicken pieces in flour. In a skillet heat oil and brown chicken on all sides. Combine rice, poultry, seasonings, salt, pepper, milk and water. Pour into a greased 13 x 9 x 2-inch baking pan. Top with chicken. Cover tightly with foil and bake at 350° for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Makes 4 to 6 servings.
Cut the chicken breasts on the diagonal into very thin strips and place in a shallow dish. Combine the marinade ingredients and pour over the chicken. Stir once, cover, and leave to marinate overnight.
Slice eggplant, onion and tomatoes into very thin slices. Arrange in layers in greased casserole: eggplant, onion and tomatoes (in that order), seasoning lightly between layers. Combine lemon juice and oil; drizzle on top. The dressing will penetrate, even though it appears scant. Bake, uncovered, at 350° for about 50 minutes, basting occasionally with juices that form in the dish. Leftovers freeze well.
Combine in order given. Mix well and top with butterscotch chips. Bake at 325° for 1 hour. Do not grease pan.
Preheat oven to 350 degrees. Mix sugar, oil and eggs. Stir in buttermilk and bananas. Sift together flour, baking powder, soda and salt. Add to above ingredients with nuts. Grease and flour bread pan and let stand 20 minutes before baking. Bake for 50 to 60 minutes.
Remove seeds; put through food grinder. Use all of the juice. Boil slowly 10 minutes. Remove from heat. Add the pectin. Boil hard 1 minute. Put in small jars. Makes 5 jars.
Whisk eggs. Add milk and pumpkin. Mix well. Add the rest of ingredients. Mix well. Spoon into Pam sprayed 12 tin muffin pan. Bake at 350° for approximately 20 minutes.
Combine all dry ingredients in double boiler. Gradually add milk. Cook over hot water until mixture is smooth and thick, stirring occasionally. Remove from heat. Stir in vanilla. Pour into cooked pie shell. Cover and refrigerate until set.
Mix by hand or in blender all the ingredients and bake for 20 minutes at 450°.
The brisket is the lowest priced cut and is usually ground into hamburger. This marinade and slow cooking process tenderizes and adds flavor. The meat will fall apart in slivers that you can add barbecue sauce and serve on a bun for a delicious sandwich.
Dissolve yeast in water. Measure and sift dry ingredients together. Cut shortening into mixture. Add milk and yeast. Stir until well blended. Store in refrigerator about 1 hour before baking. Roll dough 1/2-inch. Cut into biscuits. Let rise for 1 hour. Bake at 450° until brown. Yields 24.
Soften in a 1-qt. saucepan the gelatin in cold water. Stir in sugar, cocoa and salt. Stir over medium heat until gelatin and sugar dissolve completely, about 5 minutes. Don't boil. Remove from heat. Stir in 1 c. Pet milk. Chill in small bowl until firm. Beat in with mixture at low speed until mixture is broken up. Add 2/3 cup Pet milk and the vanilla. Beat at high speed until mixture fills bowl. Let stand a few minutes or until mixture mounds when dropped from spoon. Heap into a graham cracker crust. Shave a Hershey bar over the top. Chill.
Butter a 2-quart casserole dish with the stick of margarine and place the rest of the margarine stick in dish. Add rest of the ingredients; stir. Bake at 350° for about 1 hour. For first 45 minutes, rice will appear raw, but it is always done in an hour.
In a small saucepan, heat orange juice until boiling. Mix in apricots and brown sugar. Remove from heat and cool slightly. Combine oat bran, wheat germ, whole wheat flour and baking powder. Set aside. In a mixing bowl, beat together oil, skim milk and egg. Add dry ingredients and apricot/orange juice mixture; mix until just moistened. Fill greased muffin tin or cupcake papers 2/3 full. Bake at 400° for 15 minutes or until golden brown. Makes 12 muffins. Contains 135 calories per muffin.
Sift dry ingredients into a large bowl. Lightly dust raisins with flour. Add coconut, fruit and nuts and stir well. Add eggs, oil and vanilla, stirring only until combined. Spoon batter into cupcake tins and bake at 375° for 20 minutes. Muffins should "ripen" for 24 hours for maximum blending of flavors.
Combine soup, milk and cheese in large bowl. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate for 8 hours or overnight. Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake uncovered at 350° for 60 to 65 minutes or until bubbly and golden brown. Serves 12.
Butter a 9 x 13-inch cake pan. Preheat oven to 350°. Mix flour, cocoa, baking powder, salt and sugar. Add chopped walnuts. Warm milk and butter together; whisk into dry ingredients. Beat well. Add melted chocolate; beat well. Pour into pan and level the top. Drizzle with sauce.
Bring first 3 ingredients to a boil in small saucepan over medium heat until Equal is dissolved. Remove from heat and cool 30 minutes. Stir together all other ingredients in a large bowl. Gently stir in dressing. Cover and chill up to 8 hours. Serve with slotted spoon. Makes 8 cups.
Combine all ingredients in blender. Turn on; count slowly to 10. Turn off. Pour into 9-inch pie pan that has been sprayed with Pam. Sprinkle with cinnamon. Bake at 350° for 40 minutes.
In casserole dish add soup, mushrooms, water chestnuts and cheese. Mix together well. Add green beans. Bake in a 350° oven for about 20 to 30 minutes.
Mix sugar and cream cheese. Add the remaining ingredients. Put in a Pyrex dish and freeze until ready to serve.
Cover a cookie sheet with wax paper. Melt chocolate in double boiler over hot, but not boiling water (lowest heat), stirring occasionally. Let	chocolate cool for 1 minute and add cereal and marshmallows. Mix well and add flavoring, nuts and raisins. Shape the mixture into balls about the size of walnuts. Place them on the cookie sheet and put in refrigerator until firm (about 2 or 3 hours).
Melt chocolate; combine with brown sugar and oil. Add eggs one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough, then drop by teaspoonfuls into powdered sugar and roll to coat. Place on greased cookie sheet and bake in preheated 350° oven for 10 to 12 minutes. Cool on rack. Makes 4 dozen.
In a medium glass bowl mix all ingredients together and stir well. Refrigerate over night. In a medium skillet, over medium heat cook the marinated meat with juices for about 45 minutes, or until meat is tender, stirring occasionally. When almost done, stir in 1 cup of ketchup and let boil about 1 minute, stirring constantly. Serve over fries.
When potatoes are cooked add butter while mashing, then rice. Add the cream, sugar and salt. Cool for about 2 hours in refrigerator. Add the flour. From into balls. Roll thin and bake on lefse griddle. Makes about 12 to 15. Best served with butter, cinnamon and sugar.
Brown beef and onion in large skillet; pour off excess fat. Add 1 can sauce, vegetables, water, salt, thyme and pepper. Combine well and bring to a boil.
Arrange bread cubes in greased casserole dish. Beat eggs well; add milk, cream cheese and maple syrup and pour over bread. Let set overnight in refrigerator. Bake at 350 degrees for 45 minutes.
Mix oil, wine, garlic, salt and shallot in a bowl. Pour over sliced mushrooms. Marinate at least 2 hours. Grill or saut mushrooms in a medium-hot skillet with little olive oil.
Mix all ingredients together in a large bowl; transfer to a 3-quart casserole dish. Bake at 350° until lightly browned and smelling wonderful, approximately 45 minutes.
Put broken cinnamon sticks in a tea ball. Add everything except tea bags in pot and boil 3 minutes. Add tea bags and let steep until strong enough for you.
When olive oil is hot in a 6-quart pot, add the meat and sear until it is grey. Add one quart water, cover and cook at simmer 1 1/2 hours. Add all the remaining ingredients, except the flour and cornmeal. Cook 30 more minutes. Next, add the flour and meal mixed with one cup water. Cook 5 minutes more to see if more water is needed for the right consistency. If there is too much fat, skim off before adding the flour and meal.
Cook chicken. Remove bones and break into pieces. Cook rice according to package directions (1 cup of uncooked rice makes 2 1/2 cups cooked). Mix soup, mayonnaise, onion and lemon juice. Add chicken, cheese and rice. Mix well. Put in a baking dish sprayed with Pam and refrigerate for 3 hours or overnight.
Boil salad oil, salt, vinegar, pepper, hot water and sugar. Pour over remaining ingredients. Chill 3 to 4 hours before serving.
Saute onion in butter until tender. Fold all ingredients into potatoes, except 1 cup cheese. Pour into 3-quart casserole and bake at 325° for 1 hour. Top with reserved cheese and return to oven until cheese melts.
Cook broccoli until tender. Drain well. Place in lightly oiled 8 x 8 x 1/2-inch baking dish. Combine soup, cheese, mayonnaise and lemon juice; mix well. Pour over broccoli. Top with cracker crumbs. Sprinkle with almonds. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
In large bowl, stir together flour, oats, sugar, baking powder and salt; set aside. In small bowl, mix egg, milk and oil. Pour all at once into oat mixture, stirring just until moistened. Fold in bacon (crumbled), cheese, green pepper and onion. Fill greased muffin pans 2/3 full. Bake in a 400° oven for 15 to 18 minutes. Makes 1 dozen muffins.
Lay 8 slices bread on bottom of 9 x 13-inch pan. Layer cheese and broccoli with ham. Cut 4 slices in 1/2 to make triangles and arrange on top. Combine all other ingredients and pour over. Cover and refrigerate 6 hours or overnight. Bake, uncovered, for 55 minutes. Let stand for 10 minutes.
Cook cantaloupe and 1 1/2 cups sugar. Mix remaining 1/2 cup sugar, flour, salt and egg to cooked cantaloupe, butter and vanilla. Pour into baked pie shell. Cool and cover with whipped topping. Makes 2 pies.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in a skillet. Crumble bacon and set aside. Saute onion in drippings until tender; add ground beef and cook until meat is browned, stirring to crumble. Drain off drippings; stir in tomatoes, green pepper, chili sauce, salt and pepper. Cover and simmer 10 minutes. Add noodles and water; bring to a boil. Cover; reduce heat and simmer 30 minutes or until noodles are tender. Stir in bacon; sprinkle with cheese. Yield: 4 to 6 servings.
Coat a baking dish with 1 teaspoon olive oil. Place fish fillets in a single layer. Season with salt and pepper. Add garlic, parsley and oregano to the mashed tomatoes. Add wine and mushrooms, if desired. Spread the mixture on the fish and sprinkle the remaining 4 teaspoons olive oil over the fillets. Dot with bits of 2 tablespoons butter. Bake at 350° for 20 minutes, more or less depending on thickness of fish. Serves 6.
Combine all ingredients in a large mixing bowl and stir until well blended. Fill regular or mini muffin tins half full. Bake at 350° for 20 to 25 minutes, until golden brown. May be served hot or cold.
Thirty minutes before serving, preheat broiler. Remove mushroom stems and finely chop. Reserve mushroom caps. In 2-quart saucepan, over medium heat, melt butter. Cook mushroom stems, onions and next 4 ingredients until onion is tender (about 5 minutes), stirring occasionally. Stir in bread crumbs and cheese.
Drain pineapple, reserving juice. Combine juice and apple pieces, tossing to coat. Arrange fruit and cheese onto straws. Yields 12 servings.
Mix margarine, sugar, egg and dates. Cook for 10 minutes or until thick, stirring constantly. Remove from heat and add nuts and Rice Krispies. Cool. Make into small balls and roll in coconut. Makes about 50.
Mix flour, oil and milk to make dough. Peel and cut apples of choice. Roll out dough and wrap around apples. Sprinkle a little sugar and cinnamon on the apple before wrapping. Boil 2 cups sugar, water and butter; pour over dumplings. Bake 45 minutes at 375°. Yields 8 to 12.
Combine sugar and cocoa in a saucepan. Add milk. Stir over low heat until sugar is dissolved and then bring to a boil. Stir occasionally and cook to 236° or until a small amount of candy dropped in cold water forms a soft ball. Remove from heat. Add butter and vanilla but do not stir. Allow to cool for 15 minutes; then beat until mixture thickens. Stir in nuts and quickly pour into a buttered 8-inch pan. Cut into squares.
Mix ground beef, uncooked rice, onion, celery salt, salt & pepper. Roll into small balls. Place in a greased casserole dish. Pour tomato soup mixture over them. Bake for 1 hour at 350°.
Peel eggplant and cut into 1/2-inch slices. Brown eggplant slices in a non-stick frypan. Set aside.
On medium heat, melt margarine and add flour, stirring until smooth. Gradually add milk, stirring until well mixed. Add potatoes and green onions; bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add remaining ingredients except for cheese. Sprinkle cheese on top of soup when served.
Beat together eggs, sugar and shortening in large bowl at high speed until creamy, about 3 minutes. Turn mixer to low speed. Sift all dry ingredients, except soda, together. Add gradually to creamed mixture alternately with sour milk to which soda has been added. Increase to medium speed 1 to 2 minutes when mixture becomes stiffer. If possible, allow dough to stand in cool place to stiffen before rolling and cutting. May decorate with sugars or raisins. Bake at 350° for 12 to 15 minutes on greased cookie sheets.
Mix oil, sugar, eggs and vanilla. Add flour, salt, soda, cinnamon, nutmeg and apples. Pour into a greased and floured tube pan. Top with Cream Cheese Frosting.
Combine dry ingredients. Coat chicken. Place in shallow baking pan. Drizzle melted butter over chicken. Bake at 350° for 20 minutes. Turn. Bake 15 minutes. Turn again and bake at 450° for 10 minutes.
Peel, slice or cube eggplant and cook in boiling water with salt added, until tender. Drain and mash. Place half of cracker crumbs, butter, onion, celery and crabmeat in greased casserole dish. Sprinkle with remaining cracker crumbs. Combine egg and milk. Pour over contents of casserole. Sprinkle with paprika and bake at 350° for 30 minutes or until golden brown on top. Serves 4 to 6.
Preheat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into an 8 or 9-inch baking pan.
Mix cream cheese, soup mix and dried beef and form into a ball. Roll in chopped pecans and serve with crackers.
In a food processor with steel blade or blender, place ingredients, except cheese, and process until smooth. Makes 1 1/2 cups sauce.
Cook broccoli just until it is tender; drain. Mix cheese soup and milk in a saucepan; bring just to a boil, stirring constantly. Mix well. Butter glass Pyrex dish. Arrange broccoli in dish. Pour cheese soup on broccoli. Make sure broccoli is covered. Place slices of cheese on top of broccoli. Cook at 350° until bubbly and sliced cheese just starts to brown.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans or 3 small individual loaf pans. Cream sugar and oil together. Add eggs and pumpkin. Mix well. Add sifted dry ingredients alternately with water. Pour into prepared pans. Bake larger loaf pans for 1 hour 20 minutes. Bake small loaf pans approximately 45 minutes. Let stand 10 minutes. Remove from pans and cool on wire rack.
Combine all ingredients in blender; mix well. Use as topping on tacos or tossed salad.
Mix dry ingredients in a large bowl with a wooden spoon. Pour wet ingredients into a small bowl; mix with electric mixer on medium for 20 seconds or until smooth. Pour wet ingredients into dry ingredients. Continue mixing with electric mixer on medium another 30 seconds or until dough forms. Make a 1/2 inch ball with your fingers formed around 3 chocolate chips. Place on a dry cookie sheet in rows 4 across and 6 down. Bake in a 350° oven for 7 minutes. Remove from cookie sheet and cool 30 minutes.