HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle yeast into warm water in large bowl. Stir until dissolved. Add milk, sugar, salt, 1/2 cup butter and eggs and beat well. Add half of the flour. Beat with wooden spoon about 1 minute or until smooth. Stir in remaining flour. Turn out on floured board; round up into ball. Knead 5 to 10 minutes or until dough is light, elastic, smooth and no longer sticky. Cover; let rise 20 minutes. Punch down; divide into 3 equal parts.
Cut shortening into flour and salt until mixture resembles fine crumbs. Combine egg, vinegar and water. Sprinkle over dry ingredients. Mix with a fork. Let stand 10 minutes and roll out. Makes 4 crusts. (I also use to make my cobblers.)
Cook first 4 ingredients without stirring to 238°. Remove from heat and add the next 3 ingredients. Blend well. Pack into a 9-inch square pan. When partially cooled, cut into squares. Makes about 64 pieces.
Combine first 4 ingredients and dash of salt. Cook and stir over medium heat until mixture thickens and bubbles, about 12 minutes. Cool slightly. Add remaining ingredients. Cool. Frosts two 8-inch layers.
Mix spinach, onion, eggs, crumbs, parsley, oil and cheeses in large bowl. Melt butter. Grease a 9 x 13-inch pan; dust with some bread crumbs. Unroll phyllo and lay out 1 sheet into pan. Brush with melted butter. Keep remaining phyllo covered with damp cloth. Continue with 5 more sheets, brushing each with butter. Place mixture into pan; smooth top. Arrange 6 more buttered sheets, one at a time. Using razor blade, cut squares through top layers only. Bake at 375° for 1 hour. Finish cutting squares through to bottom layers.
Combine sweet potatoes, sugar, eggs, 1/2 stick oleo, milk, salt and vanilla. Use mixer to mix until smooth. Pour into an 8 x 11 x 2-inch baking dish. Combine brown sugar, flour, nuts and 1/3 stick melted oleo or butter. Mix well. Sprinkle over sweet potatoes. Bake in a 350° oven for 35 minutes.
Cream sugar and butter well. Add flour, juice and rind of lemons and milk. Next, add egg yolks. Mix all thoroughly. Fold in stiffly beaten egg whites. Pour into greased custard cups or casserole dish. Place cups in pan of water and bake in 325° oven for 1 hour or until brown like custard. Serve cold with whipped cream.
Melt butter in a pan and pour the remaining combined ingredients (except peaches) on top. Add large can of sliced peaches on top with juice. Bake 1 hour at 350°.
Mix corn with beaten eggs and set aside. Combine flour, sugar, salt, pepper and nutmeg. Add milk and beat until smooth. Add melted butter. Combine batter with corn and egg mixture and pour into greased casserole. Set casserole dish in pan of hot water. Bake in a 350° oven approximately 1 hour or until custard is firm.
Cream together shortening and sugar. Sift together flour, baking powder and salt. Add to creamed mixture. Mix in milk, water and flavoring. Fold into stiffly beaten egg whites. Put in 3 layer pans and bake at 350° for 30 to 35 minutes.
Mix the sugar, cream of tartar, cinnamon, hot water and nutmeg and let come to a boil. Drop in the Ritz crackers and boil 3 minutes. Put in pie crust and bake.
From lemons grate 1/2 teaspoon peel and squeeze 3/4 cup juice. Cover and refrigerate. In blender at medium speed, mix eggs, milk, flour, salt, lemon peel and 2 tablespoons melted butter until smooth. Transfer to medium bowl; cover and refrigerate at least 1 hour or overnight. Whisk batter before using.
Prepare cake according to directions on box. While cake is still hot, punch holes in cake. Mix milk and cream of coconut and pour over cake. Layer with coconut. When cooled, put Cool Whip on top of coconut. Garnish top with rest of coconut.
Combine first 3 ingredients; cook slowly to dissolve sugar. Continue to cook to soft ball stage (236° on candy thermometer). Add peanuts and salt. Cook to hard crack stage, stirring constantly (300°). Remove from heat; add butter and soda. Stir and rapidly pour on large well-greased cookie sheet. Cool; break and place in covered container.
Mix cake mix according to package directions. Pour half of the batter into a buttered 9 x 13-inch pan. Bake 15 minutes at 350°.
Put on top of cake layer, then 1 small package chocolate chips and 1 cup pecans. Top with remaining batter; add nuts on top. Bake at 350° for approximately 30 minutes.
In a large bowl, beat sugar and shortening. Add eggs, and beat well. Add potatoes, beat and add milk, continue beating. Sift dry ingredients in a separate bowl, then add gradually to mixture. Stir in nuts and vanilla. Place in lightly greased 9 x 13-inch cake pan and bake in a 350° oven for 45 minutes or until done.
Cream butter and sugar. Add eggs. Add dry ingredients to mixture a little at a time. Add applesauce and Karo syrup. Mix well. Add raisins and nuts. Put in greased tube pan and bake at 300° for 2 hours or 325° for 1 hour and 45 minutes.
Cut vegetables into bite size pieces. Wash and drain. Salt with 2 tablespoons salt and stir gently. Place in large glass container and refrigerate for 24 hours. Take out and drain.
Saute onions and mushrooms in butter. Add soups, tomatoes, garlic and chili powder. Place tortillas in chicken broth for 10 minutes to moisten. Line bottom of a large casserole baking dish with tortillas. Spread chicken over tortillas. Pour sauce over chicken and top with cheese. Bake at 350° for 30 minutes.
Layer 2 cups corn chips, onions, 1/2 cup cheese and preheated chili in 1-quart casserole. Top with remaining corn chips. Bake in preheated oven at 375° for about 10 minutes. Top with remaining cheese. Continue baking 5 minutes.
In large bowl cream together margarine, fruit sweetener and yogurt. When well blended, beat in egg whites. Combine dry ingredients separately and add to batter. Pour into 9 x 9-inch pan which has been sprayed with nonstick coating. Bake 30 minutes at 350°. Makes 16 pieces.
In 1 1/2 quart baking dish or 8 or 9-inch pie plate, combine all ingredients except gravy mix and water. Shape mixture into 1-inch balls, leaving them in same dish. Sprinkle meatballs with gravy mix. Cook, covered, 5 minutes in microwave. Add water and cook covered 3 minutes. Serve on a toothpick.
When water boils, put in cloves (tied in sack). Pour over tea and steep 5 minutes. Pour in fruit juice and sugar. Taste and keep hot.
Melt margarine over medium heat in a large skillet coated with cooking spray. Add celery and onion; saute 3 minutes. Add apple; saute 5 minutes or until apple is tender. Combine apple mixture, rice and remaining ingredients in a 2-quart casserole; stir well. Cover and bake at 350° for 40 minutes. Uncover and bake 5 minutes. Yield: 6 servings.
Cream oleo and sugar well. Add vanilla and eggs, one at a time. Add sifted flour and mix well. Bake in stem pan for 1 hour at 325°.
Mix first 6 ingredients together and pour into casserole dish. Top with Ritz cracker crumbs and butter. Bake at 350° for 45 minutes, until hot and bubbly.
Bake and cool pastry. Combine pie filling and cinnamon, spoon into cooled pastry. Mix whipped topping, sugar and sour cream; there is enough topping for 2 pies. Pour over top of pie and chill. This topping is good on pumpkin pies.
Combine cranberries, sugar and marshmallows. Cover and chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream. Chill.
Place cucumbers in jars or containers. Bring the sugar, water, salt and vinegar to a boil. Cool. Pour syrup over cucumbers and freeze.
Place one layer of graham crackers in a 13 x 9-inch pan (ungreased). Mix puddings with 3 cups milk. Add Cool Whip. Put 1/2 of mixture on graham crackers. Add another layer of crackers; top with remaining mixture. Add another layer of crackers. Put in freezer for a couple of hours or overnight, then frost. Refrigerate.
Fry onion in bacon drippings until tender. Cook macaroni; set aside. When onion is done, add tomatoes, sugar, salt and pepper. Drain macaroni and add to tomato mixture. Cook over low heat until mixture thickens.
Wash zucchini; cut off ends. Cook in boiling water (salted) for 5 minutes. Halve lengthwise; remove pulp with spoon. Combine pulp with bread crumbs, cheese, onion, parsley, salt, pepper and eggs. Fill zucchini shells. Dot with butter. Sprinkle with more cheese. Bake in moderate oven (350°) for 30 minutes. Makes 6 servings.
Mix all ingredients well. Roll or shake chicken parts in mixture. Dot with butter or margarine. Bake 1 hour uncovered at 350°.
Boil macaroni as instructed on box. Steam peas and carrots over boiling water in colander. Drain noodles. Stir in mayonnaise and sour cream. Add veggies and tuna; mix well. Salt and pepper as desired. Serve on a bed of lettuce with tomato wedges on the side.
Mix all together and taste. If necessary, add more mayonnaise to make texture creamy. Chill. Serve on lettuce leaf.
Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasoning. Cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Makes 4 to 6 servings.
Fry tofu, then cut into 1-inch cubes. Tear lettuce leaves into pieces, then wash and dry. Place lettuce leaves, tofu, carrots and leeks in a small bowl; chill. Combine soy sauce, sesame oil, pepper, vinegar, salt and sugar. Pour over salad. Toss then top with fried bacon.
Cook chicken until tender; put chicken broth aside. Pull chicken from bones and put in baking dish. Add peas and carrots with chicken soup and 2 cans of chicken broth. Pour over the chicken and vegetables.
Beat the cream cheese, sugar and milk until smooth. Fold in Cool Whip. Break angel food cake into 9 x 13-inch pan. Pour cream cheese mixture over cake pieces. Mix sliced strawberries and glaze together and spread over cream cheese mixture. Chill.
Cut chicken crosswise into 1/2 inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well and cover. Refrigerate 8 hours or overnight. Preheat oven to 350°. Lightly grease a 15x10 inch jelly roll pan. In medium bowl, combine bread crumbs and sesame seeds. Remove chicken from sour cream mixture. Roll in crumb mixture. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake 40-45 minutes, or until chicken is tender and golden brown. Serve with honey mustard.
Mix cheese, pecans, mayonnaise and onion thoroughly. Chill. Shape in ring mold. Serve with strawberry jam and crackers.
Prepare cake mix as directed on package, adding to it the sugar and oil. Then add the eggs, one at a time (beat well after each addition). Then add the vanilla, pecans and sour cream. Pour 1/2 of mixture into tube pan. Mix the brown sugar and cinnamon and sprinkle over the batter. Then put rest of batter into pan and bake at 325° for 1 1/2 hours.
In a 2-quart casserole, combine the sliced potatoes and water. Cover. Microwave on High 6 to 8 minutes or until potatoes are fork-tender, stirring half the cooking time. Drain, sprinkle with salt and set aside.
Heat curry powder and butter on medium for 1 minute. Turn stove element to low and stir in flour, instant minced onion, dried parsley, garlic salt, sugar and instant liquid chicken broth (dissolve instant chicken broth in 1 cup hot water before adding to pot). Cook, stirring constantly, until bubbly, then boil (the gentle, rolling kind) for 1 minute. Remove from heat. Stir in lemon juice, mandarin oranges and shrimp. Serves 10 to 12 people.
Use oven rack above middle of the oven. Heat oven to 450°. Combine cornmeal, bread crumbs, salt, paprika, garlic powder, cayenne pepper and thyme. Dip fish into milk. Coat with cornmeal mixture. Place in 13 x 9 x 2-inch rectangular pan, coated with vegetable cooking spray. Pour margarine over fish. Bake, uncovered, until fish flakes very easily with fork, about 15 to 20 minutes. Makes 4 servings.
Split biscuits. Spread on ham and layer with crumbled cheese. Put top of biscuits on and bake 10 to 20 minutes at 400°.
Preheat oven to 350°. Scald milk and butter and set aside. Mix other ingredients except peanut butter and Hershey candy bars. Add the milk and butter and beat until batter becomes thin. Grease 1-inch deep cookie sheet. Pour in batter and bake for 25 minutes. Spread with peanut butter immediately out of oven using as much peanut butter needed to make a nice even coating on cake. Place in refrigerator until cool. Melt chocolate bars and spread over cooled cake. Spread quickly so chocolate doesn't harden. Refrigerate. Let stand before cutting into small squares so chocolate doesn't crack.
Mix cream cheese and salsa together. Put in 8 x 8-inch glass dish. Add lettuce, tomato, onions, olives, peppers and Cheddar cheese to make top layer. Serve with tortilla chips.
Crush cookies and set aside 1/2 cup crumbs. Combine crumbs and butter to make a crust. Press into a 10-inch square pan (dish).
Beat cream cheese, eggs, sugar and vanilla together. Pour into graham cracker pie crust. Bake 30 to 35 minutes at 350°. Cool. Top with pie filling.
If using fresh broccoli, precook it (but be careful not to overcook). Prepare rice according to package instructions. Put broccoli in buttered casserole dish. Cover with rice; pour soup over rice, then cover with Cheez Whiz. Bake at 350° for 20 to 25 minutes. Meanwhile, cut bread into bite-size pieces and fry in butter until crisp. Put bread on top of casserole and bake for another 5 minutes. Serves 6 to 8.
Mix well the first 3 ingredients. Let stand 1 hour. Mix and cook until fine thread forms. Let large bubbles settle and add the vanilla. Beat the egg whites in mixing bowl. Add syrup slowly. Beat until loses gloss. Drop by teaspoons on wax paper.
In medium bowl, combine all ingredients; mix well. Refrigerate until ready to serve. Serve with tortilla chips. Makes 3 cups.
Mix sugar, flour, milk and juice. Put into melted butter but do not mix. Pour peaches with juice over flour mixture, but do not mix. Bake at 350° for 1 hour, until firm on edges, but soft in center.
Pour apple pie filling into pie shell. Mix together pudding and buttermilk until thick. Pour over apples. Cover and chill. Garnish with almonds.
Preheat oven to 250°. Combine all ingredients and pour over crackers. Stir to coat. Place in oven for 15 to 20 minutes; stir gently halfway through baking.
Dissolve cinnamon candy in boiling water. Add Jell-O and stir until dissolved. Add applesauce. Put half in a salad mold and chill until firm, then spread cream cheese and Miracle Whip, mixed together, over the top. Pour the other half of the Jell-O on the top. Chill until firm. Very good.
Stir all ingredients together. Bake at 300° for 45 minutes in a greased and floured pan.
Boil chicken until tender. Cool, debone, strain and reserve broth. Brown ground beef, drain fat, wash rice, add to meat. Add seasonings and pine nuts. Add chicken broth to saucepan until mixture is just covered. Cover and simmer approximately 30 minutes. In separate bowl, mash 1 to 2 cloves garlic with salt to make a paste. Add 1 cup vinegar and 2 cups chicken broth. Toast bread and tear into bite size pieces. In large bowl, combine chicken, meat and rice and toast. Heat broth mixture, pour over and toss. Season to taste.
Reserve 3/4 cup nuts. Mix all remaining ingredients in a bowl and store in refrigerator, covered, overnight. Form into 2 balls. Roll in reserved nuts.
In a kettle, combine water and 1/4 cup lemon juice. Peel, core and quarter the pears, placing them in lemon juice mixture to retard browning until all have been peeled. Drain liquid in kettle. Add grape juice and remaining lemon juice. Bring to a boil. Reduce heat to medium. Cook until pears are soft, about 20 minutes, stirring occasionally. Cool. Press through a sieve or food mill or process in a blender or food processor until smooth. Return puree to kettle. Add spices. Cook and stir until very thick, 20 to 35 minutes. Remove from heat and stir in sweetener. Adjust sweetener to taste. Pour into jars or plastic containers. Refrigerate up to 3 weeks. (For longer storage time, pour hot into hot jars, leaving 1/4-inch headspace. Process in boiling water bath for 10 minutes. Use within 3 weeks of opening.) Yields 4 cups.
Cook ground beef (nice and brown). Put cooked ground beef in casserole dish. Add drained can of corn on top of ground beef. Add mashed potatoes on top of corn. Top mashed potatoes with cheese. Bake at 350° for 30 minutes or until cheese is melted.
Mix together the first 3 ingredients until crumbly. Grease cookie sheet and press on dough. Bake at 350° for 10 to 12 minutes. Cool. Spread the apricots on the cool dough.
Preheat oven to 350°. Beat eggs until light and foamy. Add oil and sugar; beat well. Stir in zucchini and vanilla. Mix lightly but well. Sifted flour, salt, baking soda, baking powder and spices should be sifted together. Add to zucchini mixture and blend thoroughly. Stir in raisins and nuts. Pour batter into 2 greased and floured 9 x 5-inch loaf pans. Bake for about 1 hour. Yield: 2 loaves. Preparation time: 30 minutes.
Mix first five ingredients in a casserole dish. Melt butter and mix with bread crumbs. Put on top and bake at 350° for 25 to 30 minutes.
Place ingredients in pan; add enough water to cover. Mix well. Simmer 1 hour (add more water if needed). Place in unbaked pie crust (juice must be used; it may seem excessive but it is not). Add top crust; slit crust and bake until brown, about 50 minutes at 350° to 375°. Makes 2 (9-inch) deep pies. Can be frozen. Good served warm or cold. Good served with or without applesauce or catsup.
Melt margarine in a 13 x 9 x 2-inch pan in oven at 250°. Stir in spices and Worcestershire sauce. Add cereal, nuts and pretzels; mix until coated. Bake in oven at 250° for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Makes 8 cups.
Mix melted butter (not hot), sugar, milk, vanilla and coconut. Let cool in refrigerator (30 minutes), then shape into balls. Melt chocolate chips and paraffin wax in double boiler. Dip balls in; take out and place on a buttered cookie sheet. Put in refrigerator for 1 hour.
Drain juice from pineapple and add enough water to juice to make a cup. Bring to boil; add jello and let cool. Add cream cheese and let it thicken in refrigerator. After it sets and thickens, add all other ingredients. Fold in whipped cream. Let set in refrigerator about 4 hours.
Combine ingredients and beat well. Serve with: pineapple, cantaloupe, strawberries, bananas and apples.
Spray casserole dish with Pam. Spread apples, cranberries and sugar.
Heat oven to 350°. Mix together flour, butter and powdered sugar. Press evenly in bottom of ungreased square pan. Bake for 20 minutes. Beat remaining ingredients until light and fluffy (about 3 minutes). Pour over hot crust. Bake for 25 minutes. Cool; cut into squares.
Preheat oven to 375 degrees. Place pizza crust on foil lined baking sheet. Top with bacon, veggies, and cheese. Beat eggs with 1/4 c. water and pour over crust. Bake 15-20 minutes, or until set.
Mix together and sift. Store in jars. To serve, fill cup half full of mix and finish filling with hot water. Makes about 1 gallon mix (50 servings).
Cook mixture until thick. Chill, then mix with 1/2 pint whipped cream or 1 package Dream Whip. Beat cream cheese until smooth and spread on top of jello salad.
Mix all ingredients together. Pour into 9 x 13-inch casserole. Bake at 350° for 45 minutes.
Mix orange juice, pudding mix and Cool Whip with electric mixer. Add sour cream and blend. Stir in remaining ingredients until well blended. Refrigerate until ready to serve.
Mix altogether. Put in square cake pan. Bake at 425° for 20 to 25 minutes.
In a 2-quart microwavesafe casserole, microcook the sliced potatoes, water and salt, covered, on 100% power for 8 to 10 minutes, or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside. In small casserole, cook onion in margarine, covered, on High 2 to 3 minutes. Stir in flour. Add milk all at once; stir to combine. Cook, uncovered, on High for 6 minutes or until thickened and bubbly, stirring every minute until sauce starts to thicken, then every 30 seconds. Add cheese; stir until melted. Stir in the cooked potatoes, spinach and pimiento. Cook, covered, on High for 1 to 2 minutes. Sprinkle with paprika. Makes 8 servings.
Whisk all ingredients in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix all ingredients well. Keep in airtight container. Use 1/4 cup mix to each cup of hot water to drink. Can add more Quik if you like it more chocolatey.
Combine all ingredients until smooth. Cover & chill. Makes 1 2/3 cups.
Cut bacon slices into inch-size pieces and microwave. Do not throw away grease! Cut up the onion into small pieces and the potatoes into bite-size squares. The peppers need to be cut up fine. Put all ingredients in a pot and add the water. Season to taste. Bring to a boil; then cut down the heat and cook until potatoes are done.
Combine all ingredients. Shape in walnut size balls. Place in freezer on wax paper lined cookie sheet until frozen. Place in freezer bags until ready to use.
Preheat an outdoor grill for high heat and lightly oil grate. Skewer chicken breast cubes, green bell pepper pieces, onion chunks and red bell pepper pieces alternately on long skewers. Place skewered chicken and vegetables on the prepared grill. Brush with barbecue sauce. Turning and brushing with barbecue sauce frequently, cook to desired doneness.
Beat eggs until light. Add sugar, salt, nutmeg and milk. Pour in pie shell. Bake in hot oven (450°) for 10 minutes, until custard begins to brown on top, then reduce heat to 325°. Cook until custard is set (about 30 minutes).
Pound chicken flat. Place a slice of ham and cheese on each piece and top with tomato and dash of sage. Tuck in sides, roll up in jelly-roll style, pressing to seal.
In a blender, combine the watermelon chunks and puree. Remove pureed fruit and pour into a pitcher. Keep very cold, even a little frozen to make it icy.
Combine margarine, water and cocoa and bring to a boil in a saucepan. Remove from the heat and cool. Then place in a mixing bowl and beat in the flour, sugar and salt with a large spoon. In another bowl, beat together the eggs, buttermilk, vanilla and cinnamon. Combine the two mixtures and beat using a large spoon. Bake in a greased and floured jelly roll pan at 350° for 20 minutes.
Preheat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. In a medium bowl, mix flour, sugar, baking powder, soda and salt. In a large bowl with a mixer at medium speed, beat peanut butter and corn syrup until smooth. Beat in eggs one at a time. Gradually beat in milk. Stir in flour just until moist. Pour into prepared pan. Bake 50 to 55 minutes until done. Cool in pan 10 minutes. Remove and cool on wire rack. Makes 1 loaf.
Wash beans and run through hot water until they are white again. Put in pot with 4 quarts hot water. Add ham hocks and boil slowly for about 3 hours, covered. Saute onion in butter until light brown; add to bean soup. Season to taste with salt and pepper, then serve. (Do not add salt until ready to serve, as this toughens the beans.)
Place all in double boiler and melt until smooth. Cool and serve with chips. Especially good with Doritos.
Preheat oven to 350°. Heat the oil in a nonstick skillet and saute the green chilies and onion over low heat for 2 minutes. Stir in tomatoes, garlic powder, oregano, salt and water. Simmer, uncovered, about 30 minutes or until thick. Combine chicken and yogurt and place in shallow 3-quart baking dish. Add tortilla strips on top of chicken mixture; cover with tomato sauce. Top casserole with grated Mozzarella cheese. Bake for 20 to 30 minutes or until thoroughly heated. Yields 10 servings.
Bake white cornbread as directed. Crumble when cool in a 2-quart bowl. Lightly brown 1/2 cup chopped onions, 1/2 cup diced celery, in 1/3 cup margarine or butter. Add 2 beaten eggs, 1/2 teaspoon black pepper and 1 teaspoon poultry seasoning to the crumbled cornbread, plus the lightly browned onions and celery. Add 1 1/4 cups of chicken or turkey stock or canned consomme. Stir and pour into a well-greased (6 or 8-inch) square pan. Bake at 350° for 30 minutes or browned to your liking.