HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large mixing bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Preheat oven to 350°. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake for 6 to 8 minutes, or until lightly browned. Cool; store, tightly covered, at room temperature.
Heat oil in wok or large frying pan. Stir-fry beef until it loses its pink coloring. Add vegetables and cover. Cook until tender-crisp. Remove ingredients. Mix cornstarch and water and add to wok. Add soy sauce. Toss in vegetable-meat mixture. Heat thoroughly. Serve over rice.
The Night Before: Mix flour, milk and sourdough starter in a bowl. Cover and set on countertop overnight.
Combine brown sugar, margarine, syrup and salt in a 2-quart dish. Place in microwave and bring to a boil; cook on high for 2 minutes. Remove from microwave and stir in baking soda. Mix well. Put popped corn into heavy brown grocery bag. Pour syrup over corn. Close bag and shake to mix and coat corn. Close bag by turning top down. Cook in bag in microwave on High for 1 1/2 minutes. Shake and cook another 1 1/2 minutes; shake. Cook another 1 1/2 minutes. Pour in pan; cool and break apart. Store in closed container.
Mix all ingredients well. Best if left overnight or several hours. Refrigerate; stir occasionally.
Salt and pepper to taste. Brown ground beef with onions and salt and pepper. Put in a crock-pot or Dutch oven. Add all the ingredients and cook all day on low in crock-pot or simmer until done in dutch oven.
Blend all ingredients together except crumbs and cheese. Spoon into casserole, cover top with bread crumbs and cheese. Bake 1 hour at 350°.
Brown meat. Add tomato juice, onion, green pepper, salt, sugar and Worcestershire sauce. Bring to a boil. Add noodles and cook in covered skillet for 20 minutes. Add cheese the last 5 minutes.
Combine apples, marshmallows, celery and walnuts. Add enough salad dressing to moisten. Toss lightly and chill. Add additional dressing and garnish with apple slices before serving.
Add cinnamon sticks and allspice to apple juice in a saucepan. Heat until hot, not boiling on a low temperature.
Cream shortening and butter with sugar. Add	egg and molasses; beat well. Sift	together the dry ingredients and stir in. Add the hot water last;	mix well. This makes a very fluid batter.	Pour into a greased 9 x 13-inch baking pan and bake in a 350° oven for 35 to 40 minutes or until cake tester comes out clean. When cool, cut in squares and serve with whipped cream or nutmeg sauce. Makes 18 to 20 servings.
Mix together cake mix and yeast. Then add water and mix. Mix in flour. Mix with hands. Cover with waxed paper and let rise 1 hour. After 1 hour divide dough in half and roll in a circle (takes a lot of flour) and cut into 8 pie shaped pieces. Roll into crescents starting at the large end. Bake at 350° for 10-12 minutes. Butter while hot. Each box makes 16 rolls.
Wash and clean peas or butter beans. Add peas or beans to medium size cook pot and cover with water. Cook about 20 to 30 minutes until almost tender. Add bacon drippings. Cook for a few minutes longer until peas or beans are done (tender). Add salt to taste. Tastes better when not overcooked.
Split wings at each joint and discard tips. Pat dry. Deep fry at 400° for 12 minutes until completely cooked and skin is crispy. Drain. Combine butter, hot sauce and Worcestershire. Dip wings in sauce to coat completely. Serve with celery and cheese dip. Yields 24 to 30 pieces.
Sift together the flour, salt, soda and sugar. Beat egg with half the buttermilk. Add to the dry ingredients and beat until smooth. Slowly add the remaining buttermilk to make a thin batter, stirring constantly. Mix in the melted shortening.
Preheat the oven to 400°. Place the asparagus in the center of a large sheet of aluminum foil in a baking pan with the edges folded up to keep the liquid inside. Season with salt and pepper. Sprinkle with lemon juice and pour the broth over all. Fold the sides over and seal. Bake for 20 to 30 minutes or until the asparagus are al dente, just cooked. Place the asparagus on a platter and pour the juice over. Serve immediately, garnished with parsley and lemon rind. Serves 4.
Prepare dish a day ahead so meat and spices marinate, but do not bake until ready to serve. Pour boiling water over rice; let stand, covered, for 15 minutes. Drain off water. Place rice in a large oven-to-table casserole dish. Add soup, mushrooms with liquid, water, and seasonings. Let stand. Saute onion in oil until tender; add to rice. Saute meat until brown and crumbly; add to casserole. Refrigerate overnight. Bake dish in 325° oven for 2 hours before serving. This is very good with green beans and a tossed salad for a buffet dinner. Yields: 8 servings.
Brown meat and drain off fat. Add taco mix and water. Simmer 5 minutes. Add tomato sauce and continue simmering until sauce thickens. In a separate bowl, beat egg and add sour cream. Cover the bottom of a 9 x 13-inch pan with a small amount of meat sauce. Place 4 tortillas on bottom of the pan. Layer 1/2 of the meat sauce, 1/2 of the sour cream mixture and 1/3 of the combined cheeses. Repeat layers and top with the chilies, the salsa, the remaining tortillas and the cheese. Bake at 350° for 30 minutes. Allow to rest for a few minutes before serving. Makes 8 to 10 servings.
Preheat oven to 350°. In large bowl, stir together apples and sugar. Add dry ingredients; stir well. In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans.
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham and chicken. Fry until shrimp is pink. Lower heat to medium and stir in celery, carrot, green pepper and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm. When rice is done, mix thoroughly with the vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Brown rice in the oil in a skillet. Add the green onions, pepper, garlic powder, salt and cumin to the rice. Add the chicken broth and tomato sauce to the mixture. Cook until tender, covered, for about 20 minutes, stirring occasionally. Serves 6.
Cream sugar and cream cheese together until smooth. Whip cream until stiff peaks. Fold whip cream into cream cheese mixture. Pour into shells. Refrigerate. Top with your choice of topping.
Dissolve yeast in warm water. Add sugar and salt. Add 3 cups flour and beat until smooth. Add melted shortening and remaining flour. Mix well. Roll onto floured board to 1/4 inch thick, cut in 3-inch squares, and fry.
Wash and boil sweet potatoes until tender. Pare and cut into slices and place in a greased baking dish. Combine butter, sugar and water; stir well. Then pour over sweet potatoes. Bake 1 hour at 350°. Serve hot.
Make cornbread as directed on package; add corn. Pour half of the mixture into a greased baking dish. Brown ground beef, onion and bell pepper together. Drain. Add tomatoes. Pour over cornbread mixture in baking dish. Sprinkle with Parmesan and Mozzarella cheese. Add remaining cornbread mix. Bake at 350° for 25 minutes. Test for doneness with toothpick.
Mix all ingredients and pout in refrigerator for 2 hours. Put dough the size of a marble on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
In a large saucepan, combine sugar, soda and salt. Stir in buttermilk and syrup. Bring to boiling over medium heat, stirring constantly. Cook and stir to soft ball stage (234°). Remove from heat. Add butter. Stir in pecans. Beat until mixture is thick enough to drop from spoon (5 or 6 minutes). Quickly drop from tablespoon onto waxed paper. If candy becomes too stiff, add 1 teaspoon hot water. Makes about 45 pralines.
Mix the first 3 ingredients together thoroughly. Blend in chocolate (if using cocoa, use 1/4 cup). Stir in milk. Sift together and stir in the remaining ingredients (if using self-rising flour, omit soda and salt). Stir in nuts. Chill dough. Drop by teaspoonful about 2 inches apart onto greased cookie sheet. Bake 10 to 12 minutes in moderately hot oven (400°). Frost with butter icing. Makes 3 to 4 dozen cookies.
Peel bananas; cut in half crosswise. Insert a wooden stick into each banana half; place on waxed paper. Cover; freeze 2 hours. Combine chocolate morsels, evaporated milk and peanut butter in a small saucepan. Cook, stirring occasionally until chocolate morsels are melted and sauce is smooth. Dip frozen bananas into sauce; roll in nuts. Serve immediately or freeze for later.
Mix together all ingredients; simmer until done. Makes 1/2 kettle of chili, 574 calories for all.
Cook carrots and diced onions. Use 1/2 cup water from carrots and add horseradish, mayonnaise, salt and pepper. Pour over carrots. Combine butter with crumbs and add half to carrot mixture. Put other half on top. Bake at 350° until bubbly.
Peel zucchini and cut in quarters; remove seed and slice. Cook with other ingredients about 10 minutes. (Pieces will look almost clear.) Put into casserole or glass loaf dish with small amount of cooking water. Mix together the margarine, flour, brown sugar, salt and baking powder until crumbly. Sprinkle over top of zucchini mixture. Bake at 350° for 45 minutes or until brown and bubbly.
Brown hamburg and onion in butter. Combine with the remaining ingredients in large casserole. Bake at 325° for 45 minutes. May be topped with strips of bacon before baking.
Partly cook and clean shrimps. Remove bacon from pan and drain. Add other ingredients to bacon fat. Place in double boiler and steam over hot water for 45 minutes. Stir in peeled, cooked shrimp and a pinch of chervil. Turn into a casserole. Bake in a moderate oven for 15 minutes. Serve with Mornay Sauce. Serves 6.
Combine pudding mix, sugar, milk and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil 3 minutes, stirring constantly. Remove from heat; stir in peanuts. Beat 4 minutes, or until mixture begins to thicken. Working rapidly, drop by teaspoonfuls onto wax paper. Let stand until firm. Yields 2 dozen.
Brown roast on all sides in hot oil in a large Dutch oven. Drain off excess oil. Combine next 6 ingredients; add to roast. Cover and simmer 2 1/2 hours. Add carrots. Cover and cook 10 minutes. Add potatoes and onions. Cover and cook 20 minutes or until all vegetables are tender. (Can thicken juices with cornstarch mixed with a little water, if preferred. Serve juices over roast and vegetables.) Serves 6.
Stir pistachio instant mix and pineapple well. Add marshmallows and Cool Whip. Stir well and chill.
Sift together the flour, soda, cocoa and sugar. Add oil, then add the rest of the ingredients. Drop by tablespoonful on a greased cookie sheet. Bake in a 350° oven for about 8 minutes.
Beat cream cheese at medium speed until fluffy. Add next 3 ingredients and blend well. Stir in pineapple and coconut. Chill. Serve as a dip with fresh fruit pieces and different kinds of melon cubes.
Brown chicken in cooking oil; take out and add chopped onion, garlic, celery and pepper. Fry until slightly brown, then add flour, mustard, tomato paste, chicken and sausage. Season; let simmer about 1 hour. Serve on rice. Makes 4 servings.
Melt margarine. Add the corn. Stir in eggs and green onion dip. Last, add cornmeal mix and taco seasoning. Bake at 325° for 35 to 40 minutes.
Combine bite size pieces of greens with chicken, oranges, celery, olives, almonds and anise seed (optional) in a large bowl. Toss with prepared salad dressing to taste. Serves 6.
Scald milk; stir in shortening, sugar and salt. Put 5 1/2 cups flour in mixing bowl. In center, place egg. Add yeast which has been dissolved in lukewarm water. Stir in the milk mixture and stir until smooth; this will make a stiff batter. Cover with a damp cloth. Set in a warm place and let rise for 2 hours or until double in bulk. Punch down. Using the rest of the flour, turn onto a floured board and knead until firm, smooth and elastic. Shape into 3 loaves or buns. Cover; let rise for 1 1/2 hours. Bake at 350° for around 40 minutes.
Dissolve yeast in lukewarm water plus 1/2 teaspoon sugar. Set aside and beat 1 egg slightly. Add 3/4 cup sugar, oleo and salt. Add boiling water. Let cool to lukewarm. Add yeast and about 5 cups flour. Let stand 30 minutes at room temperature. Cover and put in refrigerator overnight or for a few hours. Melt 1 stick oleo in pan. Roll out dough about the thickness of biscuits. With biscuit cutter, cut out and dip in melted oleo. Give a twist with a pull or stretch. Let rise in pan about 2 hours at room temperature. Bake at 375° until done.
Mix all, except oil. Add oil slowly and beat on high for 10 minutes. Can be stored. Shake well before using if stored.
Layer asparagus, peas, soup and water chestnuts. Dip bread strips in melted butter. Place on top and cover with cheese. Cook for 30 minutes at 350°.
Combine softened cream cheese and Cheddar cheese; mixing until well blended. Add remaining ingredients except nuts. Mix well; chill and shape into ball. Roll in nuts. Serve with crackers.
Saute onion in olive oil. Add ground chuck. Cook until browned. Add cabbage and saute for a few minutes, then add tomatoes (diced). Add soy sauce and peanut butter. Simmer until cabbage is tender. Add cayenne pepper (to taste). Remove from heat and stir in yogurt. Serve over cooked white rice.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert). Mix all ingredients. Pour over cookies. Sprinkle cookie crumbs over filling. Refrigerate overnight or until solid. Cut into squares.
Peel and core 3 large apples. Cut them in slices 1/2-inch thick. Dip each slice in cold milk, then in flour. Put enough Crisco in frying pan to entirely cover the bottom; when hot, put in apples. Fry on both sides to an even brown, about 2 minutes for each side. Remove from fat; drain on soft paper. Dust with powdered sugar; serve.
Melt butter, marshmallows and chocolate chips in microwave; stir until blended. Add Rice Krispies; stir. Add peanut butter chips; stir. Blob by teaspoonful onto a greased cookie sheet and let harden.
Brown bacon, add onion and saute; drain. Melt cheese and combine all ingredients. Put in crock-pot to keep hot.
Bring all ingredients to a boil. Keep in refrigerator to use for Hekka, Sukiyaki or marinade for other meat dishes.
In skillet, cook sausage, cumin and garlic powder. Stir often; drain. Add onions and green peppers. Saut until crisp and tender. Dissolve bouillon cubes in water and add to skillet. Stir in jalapeno, rice and rice seasoning and bring to a boil. Simmer uncovered for 5 to 10 minutes.
Chop almonds and toast at 350° for 3 to 5 minutes. Sprinkle 1/2 cup almonds on bottom of well-greased 10-inch tube (or two 9-inch pans). Set aside the remainder of the almonds and the chocolate chips. Measure remaining ingredients into a mixing bowl and blend. Beat at medium speed for 4 minutes. Stir in chocolate chips and almonds. Pour into pan. Bake at 350° for 70 minutes (50 to 60 for 9-inch pans) or until cake begins to pull away from the pan. Do not underbake. Cool in pan for 15 minutes and remove. Finish cooling on cake rack.
Dice potatoes. Brown and crumble ground chuck with chopped onion and garlic to taste. When almost browned, add potatoes. Brown lightly. Drain any grease that remains. Add tomatoes and enough water to cover potatoes. Cover and cook until potatoes are tender. Add the jalapeno pepper before you cook. Just drop it on top of potatoes. Serve with corn bread or corn tortillas.
Cream the butter, then slowly add the sugar while continuing to beat. Melt chocolate and blend it in along with the vanilla. Add 1 egg and beat for 5 minutes. Add 2nd egg and beat another 5 minutes. Pour into a cooled, baked 8-inch crust or crumb crust. Refrigerate and cover when set up.
Cook peeled potatoes until tender; drain and mash (add milk sparingly). Add remaining ingredients; beat until light and fluffy. Cool. Cover and refrigerate.
Place in a bowl that can be put in a microwave the softened cream cheese and salsa; then top with Cheddar cheese, shredded. Put in microwave for 5 minutes, uncovered.
Preheat oven to 350°. In large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. In another large bowl, mix together the beaten eggs, pumpkin, vegetable oil and cereal. Add the flour mixture to the pumpkin mixture, mixing just until moistened. Stir in the raisins and nuts.
Mix and bake in a greased casserole or pan for 1 1/2 hours at 350° until set and brown. More nutmeg or cinnamon may be added.
Cut the meat into strips 2 inches long and 1/4 inch wide. Sprinkle the strips with pepper and paprika. Heat the oil in a large skillet and add half the meat, cooking and stirring over high heat until meat is browned, about 3 minutes. Using a slotted spoon, transfer the meat to another skillet. Add the remaining beef and cook rapidly over high heat until browned. Transfer this meat to the other skillet. Pour off any fat remaining in the skillet. Add the butter and onion to the skillet and cook until wilted. Sprinkle with flour and stir. Add the wine and tomatoes, stirring. Cook for about 4 minutes. Add the yogurt, stirring rapidly. Add any juices that have accumulated around the meat. Add the thyme. Cook for about 5 minutes, stirring constantly. Place a strainer over the meat and strain the sauce, stirring with a wooden spoon or spatula to push through as much of the solids in the sauce as possible. Heat thoroughly and serve with noodles or rice. Serves 4.
Place rhubarb in pie shell. Mix all ingredients and pour over rhubarb. Bake in 425° oven for 15 minutes. Reduce heat to 350°. Bake for 45 minutes.
Brown hamburger, onions, salt and pepper; drain. Add remaining ingredients and simmer until of sandwich filling consistency.
Preheat oven to 350°. Combine all ingredients and turn into a greased casserole dish. Bake 1 hour. Also delicious unbaked, as a salad.
Combine ingredients; blend well. Pat evenly into a greased 9 x 13-inch pan. Cover with topping.
Allow cream cheese to come to softened stage. Add juice and sweetened milk (coloring if used). Use mixer until well blended. Pour on pie shell. Let set for 6 hours or overnight.
Sift 1 cup flour over the fruit; cream butter and sugar. Add eggs, milk and whiskey. Mix in fruit and nuts. Drop small bits (about 1/2 teaspoon) on cookie sheet. Bake for 15 minutes at 350°. Makes many; keeps well in tin or covered container.
Mix all ingredients together except beef, soup mix and tomato sauce. After mixing well, then mix in beef. Place in sprayed loaf pan and pour tomato sauce on top. Sprinkle with soup mix (onion flavor). Cover with plastic wrap, leaving a vent at one corner. Cook at 70% for 15 minutes. Doesn't require standing time.
Roast peppers over gas flame or under broiler until blackened on all sides. Place peppers in paper bag; let cool 15 minutes. Peel, stem and seed peppers. Cut peppers into thin strips. Heat oil in heavy large skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet; saute to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates and tent with foil to keep warm. Add roasted peppers and garlic to same skillet; cook for 30 seconds. Add broth, olives and vinegar; boil until liquid is reduced to glaze, scraping up browned bits, about 8 minutes. Mix in oregano; remove from heat. Add butter; whisk to melt. Season sauce to taste with salt and pepper. Spoon sauce over and around filets and serve.
Cream cheese and Cool Whip. Add crushed pineapple, undrained. Stir in marshmallows.
Mix and pour into greased Bundt pan. Bake at 350° approximately 1 hour and 15 minutes.
Take out the 2 loaves frozen bread dough at 9:30 to 10:00 a.m.; let thaw. Preheat oven to 390°. Fry ground beef and ground chicken; drain fat. Add minced onion, minced garlic and 1 teaspoon pepper; let cool. Grease pizza pans; roll out dough 1 hour before time to eat. (Roll dough out with flour so it doesn't stick,) Spread spaghetti sauce over dough; add meat mixture. Add olives and pepper or whatever you like, then add cheese (half Mozzarella and half Jack). Then add pepperoni. Bake for approximately 20 minutes or until bottom of dough is lightly brown and top is melted.
Beat cream cheese with electric mixer until fluffy. Add Eagle Brand milk; beat until smooth. Stir in lemon juice and vanilla. Pour into 9-inch pie shell. Chill for 3 hours. Top with strawberry or blueberry glaze, if desired.
Sift together flour, baking powder, salt and 1/2 cup sugar. Combine eggs, milk and oil. Add all at once to flour mixture. Stir until dry ingredients are moist but still lumpy. Fold in blueberries. Fill greased muffin pans 2/3 full. Sprinkle with sugar. Bake in hot oven (400°) about 25 minutes.
In a large bowl, combine sugar, margarine, vanilla and eggs; blend well. Stir in flour, baking soda and salt; blend well. Stir in nuts. Divide dough into thirds on 3 sheets of waxed paper; shape each into a roll 1 1/2 inches in diameter. Wrap; refrigerate overnight or freeze at least 2 hours or until firm. When ready to bake, heat oven to 350°. Slice dough into 1/4 inch slices and place on ungreased cookie sheets. Bake for 10 to 12 minutes.
Combine ground venison and pork shoulder. Add seasoned bread crumbs and egg. Mix thoroughly. Add remaining ingredients, except bacon slices. Mix thoroughly and pat into a 9 x 5-inch loaf pan. Spread bacon slices over top. Bake at 350° until done, about 1 hour. Serves 6.
Melt butter in saucepan; add brown sugar, corn syrup and salt. Bring to a boil; stir constantly. Remove from heat and add baking soda and vanilla. Stir until smooth. Put popped corn in a large pan or bowl. Pour syrup over popped corn and toss lightly until well coated.
Combine first 6 ingredients. Bring to boil the remaining ingredients. Add at once to flour mixture and mix well. Pour into a greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake for 25 minutes at 350°.
Combine vinegar, liquid sweetener, water, celery seed, mustard seed, salt and turmeric. Bring to a boil. Let cool and pour over cabbage.
Brown beef in saucepan. Drain. Add beans, pepper, tomatoes, seasoning and coating mixture, water, vinegar, and chili powder. Bring to boil. Reduce heat, cover and simmer for 30 minutes.
Mix cake mix, margarine, egg and lemon flavoring. Spread this mixture in 9 x 12-inch pan (dampen hands to spread easier).
Drain fruit; save syrup. Add enough water to syrup to make 1 cup; heat to boiling. Add gelatin; dissolve. Add the 1/2 cup cold water. Cut ice cream into 6 pieces; add to hot mixture. Stir until melted. Chill until mixture thickens, about 15 to 20 minutes. Fold in fruit. Pour into vanilla crust. Chill.
Melt chocolate in top of double boiler over boiling water. Add water and blend. Remove from fire and add egg yolks, one at a time, beating vigorously after each addition until thoroughly blended. Add sugar and nuts and mix well. Beat egg whites until stiff. Fold into chocolate mixture with whipped cream. Line a 1 1/2-quart dish or bread loaf pan with ladyfingers. Pour in mixture. Refrigerate 12 to 24 hours. Serve with additional whipped cream, if desired. Serves 8 to 12.
Mix Cool Whip and pineapple. Sprinkle pudding mix over mixture and mix well. Add nuts. Refrigerate.
Preheat oven to 375°. Brown meat with onions. Drain if necessary. Stir in remaining ingredients, heat until bubbly. Pour into 2 quart casserole.
Mix coconut and pecans. Place in greased 9 x 13-inch pan. Mix cake mix according to directions and pour over coconut and nut mixture. In saucepan, heat margarine and cream cheese until mixture is warm enough to stir in sugar. Spoon on top of cake mixture. Bake at 350° for 35 to 40 minutes. Do not cut until cold.
Cut bacon slices in half crosswise. Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice. Secure with wooden pick. Arrange on broiler pan. Combine soy sauce, brown sugar and mustard in small bowl. Brush over bacon rolls.