HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. In a large bowl combine 2 cups flour and yeast. In pan heat milk, sugar, oleo and salt until warm. Stir. Add to flour mixture. Add eggs; beat at low speed 1/2 minute; then beat 3 minutes at high speed. Stir in remaining flour, as much as you can mix in. Turn out on a floured board and knead in enough flour to make elastic. Put in greased bowl; let rise until double. Punch down, shape in half, let rest 10 minutes. Shape into rolls; cover and let rise until double in size. Bake 10 to 15 minutes.
Mix eggs, sugar, oil, zucchini and flour together. Add dry ingredients. Stir in nuts. Bake in greased loaf pans at 350° for 50 minutes. Makes 2 loaf pans or 1 tube pan.
Combine all ingredients and pour into an unbaked pie shell; sprinkle some sugar and cinnamon on top. Bake at 350° for 45 minutes.
In large skillet or Dutch oven, brown the spareribs well on both sides. Add sliced onion, brown sugar, catsup, mustard, salt and pepper. Add 2 cups water; cover and simmer about 2 hours, until ribs are tender. Remove spareribs and thicken the juice as would gravy. Delicious served with mashed potatoes! (Also cooks up nicely in a crock-pot.)
Combine rhubarb, 1 1/2 cups of sugar, tapioca, egg yolks and lemon juice in top of a double boiler. Cook until done. Stir in butter. Cool mixture, then pour into baked pie shell.
Peel and cook potatoes as you would for mashed potatoes. Mash so there are no lumps. Add sugar, vanilla, eggs, milk and first cinnamon. Beat until mixture is creamy. Pour into pie shell. Sprinkle top with the small amounts of sugar and cinnamon. Bake at 375° until firm.
Mix all ingredients together and bake at 350° for 1 1/2 hours or until apples are done.
Heat oven to 400°. Melt butter in long cake pan. Sprinkle with brown sugar. Place peaches in pan.
Put butter and brown sugar into chafing dish or 8-inch skillet. Heat, stirring, until sugar and butter are combined. Add 1/4 cup dark rum. Slice bananas into pan and simmer 7 or 8 minutes. Heat 2 tablespoons of brandy or rum in a large spoon. Ignite and turn into pan. Stir gently until flame burns out. Serve at once over hard-frozen vanilla ice cream. Serves 6. Very showy.
Melt marshmallows with sweetened condensed milk over low heat; stirring constantly. When melted, add graham cracker crumbs, pecans and cherries. Press in a loaf pan that has been lightly greased. When set, cut into small squares.
Mix the cake mix, eggs, oil, apricot nectar and sugar about 2 minutes on medium speed. Bake at 325 degrees for 1 hour in a tube pan. Mix powdered sugar and lemon juice together and drizzle over the top of the cake after it has cooled a bit, but still warm.
Brown pork chops on both sides. Heat oven to 350°. In 9 x 13-inch pan, mix rice, water, milk and soup, then lay browned pork chops on top and bake at 350° for one hour.
*Stores don't tell you about pork, but if you know a butcher or you're doing your own, leave out 90% of the fat!
Heat wok or large skillet until hot; add the oil, garlic, ginger root and pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef. Stir-fry until the meat is light brown. In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry/broth. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice. Meanwhile, dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture. Cook and stir until the sauce is thick. In separate bowl combine the hot vermicelli and sesame oil. Pour sauce over top. Toss gently to combine. Serve topped with green onions.
Use thick skillet. Place on high temperature until margarine is melted and steak is seared on both sides. Cook to desired doneness.
Mix all ingredients, except chicken. Brush chicken generously with mixture on both sides. Put skin side down and broil 10-inches from heat source, 20 minutes. Turn skin side up. Brush with additional oil mixture. Broil 20 minutes longer or until tender.
Whisk soy sauce, olive oil, garlic, ginger and vinegar together in measuring cup. Arrange fish in a shallow dish. Pour on marinade and turn to coat. Cover and refrigerate to marinate for 30 minutes.
In a small saucepan, combine butter and sugar over low heat until butter is melted. Stir well. Remove from heat; stir in corn syrup and pecans. Place 1 tablespoon of mixture on top of each graham cracker. Spread to edges with spatula. Place on a baking sheet. Bake for 5 to 6 minutes. Cool, then break into squares. Bake in a preheated oven at 350°.
Chop onions and saute in 1 tablespoon cooking oil until soft and clear. Add bottle of ketchup. Fill bottle full of water and add to ketchup and onions. Add rest of ingredients and cook over medium heat, stirring occasionally, for 45 minutes.
Fry ground meat until done; drain. Add chili powder, soup and green chilies. Line a long baking dish with Doritos. Pour ground meat mixture over Doritos. Heat in a 350° oven until bubbling. Spread cheese over top and put back in oven until cheese melts.
Cream sugar and shortening. Add eggs. Sift dry ingredients together, then alternate milk and dry ingredients. Add vanilla. Bake at 375° for 20 to 25 minutes or until fork comes out clean.
Brown the ground beef; drain. Add beans and picante sauce to beef. Put in baking dish. Smooth sour cream on top. Sprinkle with Cheddar cheese. Bake 20 to 25 minutes at 350°.
Saute onion, celery and garlic in butter until tender. Wash rice thoroughly until water is clear. Add rice, tomatoes, parsley, seasonings and beef broth to vegetables. Simmer about 40 minutes. Cube smoked sausage and fry it in a saucepan until brown. Drain. Add sausage to rice mixture and simmer for another 20 minutes (add water during cooking time if mixture becomes too dry). Serves 6.
Sprinkle spices over chicken placed in oven pan. Place real butter cubes directly on chicken. All will melt together to make a creamy rich sauce. Bake at 325° to 350° for 45 minutes to 1 hour. Cook slower and chicken is more moist.
Cook hamburger. Drain. Put in casserole dish. Add other ingredients to hamburger, except chow mein noodles. Bake, covered, 1 hour at 350°. Put chow mein noodles on top of casserole and cook another ten minutes uncovered.
Place all ingredients in processor bowl with metal blade. Be sure to include orange peel. Process to desired coarseness. Fine is about 15 to 20 seconds. You may have to scrape bowl down twice.
Measure the Bisquick in a mixing bowl. Open the beer and drink 1/3; only 1/3! Add remainder of the beer to the bowl and mix well. Pour mixture into greased muffin pan, filling each section only 2/3 full (yeast in the beer will rise dough). Bake for 30 to 40 minutes at 350° or until browned. Makes 1 dozen biscuits. Goes well with stew or chili.
Cook meat and onion in a large skillet. Add remaining ingredients. Mix and simmer, covered, until noodles are soft. You may have to add some water.
Sift flour, baking powder and salt together. Place chocolate pieces and butter in pot over boiling water. Melt together; mix well. Place eggs and sugar in mixing bowl and beat until thick and lemon in color. Stir in dry ingredients. Add chocolate mixture and vanilla. Stir in nuts until well blended. Pour into 8-inch square pan that has been greased. If you have extra pecans, sprinkle on top. Bake at 375° for 35 minutes.
Melt margarine; add Worcestershire sauce and chili powder. Pour over mixture. sprinkle with salt and garlic salt. Cook at 200° for 1 hour, stirring often.
Mix all together and bake in ungreased Bundt pan at 350° for 50 minutes or until done. Test with toothpick.
Boil fryer in salted water, debone, and cut in small piece. Saute onion. In saucepan mix tomatoes, soups and onion. Heat to boiling. In baking dish, layer Doritos and chicken. Pour soup mixture over; cover with cheese. Pour chicken broth over all. Heat in 375° oven until cheese melts and bubbles around edge, approximately 25 to 30 minutes.
Combine all ingredients in saucepan. Cover with water; cook until vegetables are done. Some water may have to be added while cooking. Serve hot. An excellent way to use leftover turkey.
Grind vanilla wafers and mix well with remaining ingredients except sugar. Form into balls. Roll in sugar, cocoa or nuts. Place in a tightly covered container. Makes about 60.
Combine first 8 ingredients in a saucepan and bring to a boil. Pour hot mixture into blender container. Add cheese and Tabasco sauce. Cover and blend on high speed until smooth, about 20 to 45 seconds.
Mix all ingredients with pie filling. Make a day ahead. Add bananas just before serving. Serves approximately 10.
Heat oven to 375°. Arrange apples in a greased 8 x 8 x 2-inch pan. Mix remaining ingredients. Sprinkle over apples. Bake until topping is golden brown and apples are tender, approximately 30 minutes.
Peel watermelon rind and cut in small pieces. Peel and soak rind in lime overnight (1 gallon water). Soak 5 hours in plain ice water. Cook 30 to 60 minutes in water to cover with 1 cup of vinegar or until tender. Drain 30 minutes. Mix 1 pint vinegar, 6 cups sugar, 1 teaspoon whole cloves, 1 box stick cinnamon and 1 box whole allspice. Let boil. Add rind and let boil about 30 minutes. Put in jars and seal at once.
Mix ingredients at medium speed until well blended. Bake in a 9 x 13-inch pan or 3 layers at 350° about 30 minutes.
Mix the mushroom and celery soups, milk and rice in a 13 x 9 x 2-inch baking dish. Place chicken, skin side up, on top of soup mixture. Sprinkle onion mix over chicken. Cover tightly with foil and bake at 300° for 3 hours.
Heat oven to 400°. Mix 1 1/2 cups sugar, margarine, shortening and eggs in bowl. Stir in flour. Shape by rounded teaspoonfuls into balls. Mix 3 tablespoons sugar and cinnamon. Roll balls into this mixture. Place 2-inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Remove immediately from cookie sheet.
Heat apple cider to boiling. Add cinnamon candies to melt. Stir. Use enough candy and obtain sweetness and redness desired.
Mix potatoes, sugar, egg yolks, vanilla and melted margarine. Add egg whites that are beaten. Grease a dish and pour ingredients into it. Mix topping (last 4 items) and pour on sweet potatoes. Bake in oven for 30 minutes at 350°.
Cream butter and 2 cheeses with hand. Add unsifted flour, salt and red pepper. Mix well. Shape in 4 long rolls. Wrap in wax paper and chill 1/2 hour. Slice like a silver dollar. Put pecan half on top of each, if desired. Bake at 350° for 7 minutes or until tan around the edges (will get bitter if cooked too long). Take up while hot and cool on Scott towels.
Preheat oven to 350°. Mix all ingredients together in a very large bowl; making sure sauerkraut is mixed in very well. Form into balls and place on an ungreased cookie sheet. Bake around 20 minutes or until balls are golden brown. Some ovens take longer. You can freeze uncooked balls if you wish. One recipe makes a lot. 32 ounces of sauerkraut = about 6 cups.
Bring water to a boil; add raisins and return to a boil. Cover. Reduce heat and simmer, stirring occasionally. Drain, reserving liquid; add water to measure 1/2 cup if necessary. Dissolve soda in liquid. Combine next 4 ingredients; stir in raisins and make a well in center of mixture. Add liquid mixture to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 350° for 20 minutes. Yield: about 1 dozen.
Melt oleo; add brown sugar, flour, salt, baking powder and beaten eggs. Mix good; then add black walnuts to mixture. Bake in a greased pan approximately 40 minutes at 325° to 350°, depending on oven. After cake cools, cut in squares and roll in powdered sugar.
Melt over hot (not boiling) water the Nestle morsels. Stir until smooth. Remove from heat and blend in sour cream. Stir in mint flavored liqueur. Transfer to small bowl. Chill until thickened, about 30 minutes. Fill pastry bag with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. Makes about 3 1/2 dozen candies.
Season the meat with the spices and add half the onion. Add the egg. Squnch it all together and then make 1 1/2-inch meat balls (seems to make between 10 and 12 of them). Place in a shallow baking dish and drizzle with melted butter. Bake at 350° for 15 minutes. Flip the balls over with a spoon.
Mix first 3 ingredients. Cream margarine with first mixture. Add eggs. Add last 3 ingredients. Pour into uncooked pie shell. Bake at 400° for 10 to 15 minutes, then reduce heat to 325° and bake for 45 minutes.
Slice pork across grain into 1/4-inch thick strips. Mix 7-Up, soy sauce, garlic, lemon juice, Accent and pepper together. Pour mixture over pork strips and marinate 12 to 24 hours. Place pork strips on bamboo sticks. Barbecue over hot coals. Before pork is finished cooking, brush with barbecue sauce.
Cream the shortening and sugar. Add the molasses and egg and beat well. Add the sifted dry ingredients. Roll teaspoonful of dough in sugar and place on cookie sheet. Bake at 375° for 8 minutes.
Peel potatoes, cook until done, but firm. While potatoes are cooking, put eggs on to boil. Dice celery, green pepper, onion and radishes; shred carrots. When potatoes are done, rinse with cold water. Add to sweet relish and other vegetables. Mix well. Add 7 eggs and mayonnaise; mix. Slice 3 eggs on top and dust with paprika.
Boil slowly for 5 minutes the first 3 ingredients. Let cool. Add shortening and mash. Add flour, soda, vanilla and Sweet 'N Low. Bake at 350° for 15 minutes or until toothpick comes out clean.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces. Pour filling into prepared shell (recipe follows). Arrange pecan halves around the inside edge.
Mix ingredients well. Drop by tablespoon onto greased cookie sheet. Bake at 400° for approximately 15 minutes until golden brown. Makes approximately 10 biscuits.
Mix all ingredients, except ice cream and caramel topping, together. Put on a cookie sheet and bake at 400°, mixing every 5 minutes. Put half of mixture into casserole dish. Top with vanilla ice cream, then pour caramel topping over ice cream; then top with remaining crumbs. Freeze. Cut in squares to serve.
Cream butter until soft. Add sugar, creaming until fluffy. Add eggs and bananas; mix well. Sift flour, soda and salt; stir into creamed mixture. Stir in nuts. Turn into well oiled and lightly floured loaf pan. Bake at 350° for 1 hour. Place pan on rack. Cool 10 minutes, then remove from pan.
Boil chicken and remove from bones. Heat soup and broth. Pour over the chicken. Mix margarine, buttermilk, flour, salt and pepper. Pour over chicken. Bake at 425° for 25 to 30 minutes or until brown.
Soak chops overnight in refrigerator. Grill on open flame for a great taste.
Combine all ingredients. Stir. Use as a basting sauce for pork or serve with pork barbecue. Yields 1 quart.
Mix together sour cream, cream cheese, and Uncle Dan's ranch dressing mix. Refrigerate overnight. Put crescent roll dough in pan (square, round, etc.) and pinch edges together. Bake according to directions on tube. After cooling dough, spread sour cream mixture on top. Top with sliced, diced, or other veggies. (Very good with broccoli, tomatoes, green peppers, pickles, olives, cauliflower, cucumbers, etc.)
Sift dry ingredients, add beaten egg, shortening, orange juice and hot water. Combine only until dry ingredients are moistened. Fold in nuts cranberries and orange rind. Makes 1 loaf. Bake at 325° for 1 hour and 10 minutes.
Heat oven to 400°. In medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients, just until moistened. Pour into greased 9-inch square baking pan. Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Time: 30 minutes.
Heat oil in skillet. Lightly brown the meat. Drain excess fat. Push to side of pan. Mix in remaining ingredients. Simmer 30 to 45 min. Serves 6 to 7 people.
Mix and let stand at room temperature 1/2 hour. Put in large baking dish. Pour 1/2 stick melted butter over top. Pour crushed potato chips over top. Bake 1 1/2 to 2 hours at 350°.
Combine and cook until brown. Salt and pepper. Make layers of cooked spaghetti, meat, olives and grated cheese. Cover with 1 can mushroom soup thinned with 1/2 can water. Bake 1 hour at 350°.
Mix butter, sugar and vanilla. Stir in flour and salt and blend 1/3 cup of dry ingredients into butter mixture. Add nuts. Roll into balls about 1 inch in diameter and put on ungreased sheet.
Break bite size pieces of cake in a 22 x 7 x 1 1/2-inch pan. Beat instant pudding with milk. Stir in softened ice cream. Pour over cake. Set in fridge until firm, about 10 minutes. Mix jello with hot water. Add strawberries and pour over cake mixture. Set in fridge til set. Frost with Cool Whip.
Brown meat in small amount of fat. Add celery and onion. Cook until light brown. Add rest of ingredients. Add chow mein sauce to taste. Place in casserole and bake at 350° for 2 hours.
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into 4 wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
Brown meat in skillet with seasoning; set aside. Roll out dough to fit pie plate; fill with ingredients. Cover with top crust, make opening and flute edges. Bake at 375° until crust is brown. Ready to serve.
In 1 1/2-quart casserole, blend soup and milk. Mix in noodles, peas and chicken. Bake at 350° for 25 minutes. Stir; top with cheese. Bake for 5 minutes more or until cheese melts. Serves 4.
Combine oil and sugar; mix well. Add eggs, coffee and vanilla. Mix and sift flour, soda and salt. Stir into sugar mixture and mix well. Spread on greased and floured 10 1/2 x 15 1/2-inch jelly roll pan. Spread with nuts and chocolate bits on top and bake at 350° for 20 to 25 minutes.
Place popcorn in big bowl. Put pecans and almonds on a large cookie sheet. Toast in a 350° oven for 10 minutes to make lightly crisp.
Beat eggs, oil and plums. Sift together sugar, flour, cinnamon and cloves. Gradually add dry ingredients to the eggs, oil and plum mixture. Beat at slow speed for about 2 minutes. Add raisins and nuts. Stir until thoroughly mixed. Pour into greased and floured tube cake pan. Bake for 1 hour at 325°.
Soak oatmeal in buttermilk 20 minutes. Put in bowl and mix with all other ingredients. You can add nuts, raisins, chocolate chips or chopped fine zucchini, any one of these. Bake in muffin tins at 400° for 10 to 15 minutes. Will spring back at finger touch when done.
Mix sugar, oil and eggs. Add all other ingredients and stir lightly; do not overstir. Bake in a greased loaf pan at 350° for about 40 minutes.
Blend coconut, juice, lemonade and vodka in blender. Freeze. When ready to serve, dish out in glasses and add 7-Up.
Melt sugar, margarine, corn syrup and salt over medium heat. Cook until mixture becomes thick. Pour over cool popcorn. Form into balls. Butter hands or place cool water on hands	(will help form	balls more easily). Place on waxed paper until cool.
Preheat oven to 350°. Cook pasta together according to package instructions. In a large saucepan, brown ground beef, then drain. Add sauce, onions, green pepper, mushrooms and pepperoni slices. Simmer for 10 to 15 minutes (or longer if time permits). Rinse pasta in cold water and drain. Pour into a baking dish. Pour sauce mixture over pasta. Mix only slightly. Do not stir. Cover the top with Mozzarella cheese. Bake at 350° until hot and bubbly, about 15 minutes. Let set 5 to 10 minutes before serving. This recipe makes a lot! Could be cut in half to serve a family of 3 to 4.
Beat cream cheese, bacon, parmesan, onion, parsley, and milk in bowl. Separate dough into 8 rectangles, firmly press perforation together to seal. Spread each section with 2 Tbsp. cream cheese mixture. Cut each rectangle into 4 strips and roll end to end. Place on cookie sheet and brush with egg and water. Bake on 350° for 10 minutes or until golden brown.
To boiling water, add sugar and stir until dissolved. Cool. Mix all ingredients together. Float ice rings in the punch to help chill. Serve.
Cut smoked shoots into 1-inch lengths. Soak shoots in cold water for 20 to 30 minutes to soften. Drain water; rinse shoots in cold water. Cover with water; boil, uncovered, for 30 to 45 minutes, or until tender. Add baking soda (substitute for indigenous seasoning). Add peanut flour or peanut butter; let boil for 1 minute, then simmer for 10 minutes, turning to avoid sticking to the bottom. Avoid mashing shoots. Add salt to taste. Tasty with boiled, mashed green bananas. Also good as a dip with ripe bananas.
Melt butter and cheese; add crab meat. Mix. Separate muffins and top each with crab mixture. Sprinkle top with a little Old Bay. Broil until tops just begin to turn brown. Cut in quarters and serve.
Finely shred cabbage. Saute in oil, butter or margarine with sliced onion. Meanwhile, cook fine egg noodles until done. Mix together.
Thaw souffle. Combine flour and next 5 ingredients in bowl. Combine eggs, milk and 3 tablespoons oil. Pour in flour mixture, stirring until blended. Fold in corn souffle. Pour oil 3-inches deep in skillet or big heavy pot. Heat to 370°. Drop batter by tablespoon into hot oil. Fry 3 to 5 minutes or until golden brown. Drain on sacks. Makes 3 1/2 dozen.
In large skillet, brown ground beef (may add onions). Drain. Add rice, spaghetti sauce mix and tomatoes. Stir until mixed. Add water; bring to a boil, then simmer for approximately 20 minutes until rice is done.
Mix all ingredients except corn chips in small pan. Cook over low heat, stirring until heated. Keep warm in chafing dish. Serve with corn chips. Makes approximately 3 cups.
Mix dry ingredients, then blend milk with egg. Add liquid to dry ingredients. Stir and pour batter into greased loaf pan, dusted with wheat germ. Sprinkle wheat germ on top. Bake at 350° for 50 to 60 minutes. Let loaf rest 10 minutes in loaf pan, turn out and brush loaf with honey.
Preheat oven to 300°. Brown on stove ground beef, garlic, onion, salt and pepper. Add tomato sauce, carrots and peas. Cover top with mashed potatoes. Bake in large casserole for 30 minutes. Serves 6.
Make or buy a graham cracker crust for a 9-inch cake. Preheat oven to 375°. Cream sugar and cheese thoroughly. Add eggs, one at a time, until blended. Add vanilla and sour cream and beat thoroughly for at least 5 minutes. Bake in a 9-inch spring-form pan for 45 minutes. Turn off heat and leave in oven for 1 hour. Do not open oven. Let cool, then chill for several hours before serving. Enjoy!
Cook sausage and drain. Place with bread crumbs in bottom of 11 x 14-inch baking dish. Mix other ingredients and pour over sausage. Cook at 375° for 30 to 45 minutes. Can be frozen. If so, cook only 30 minutes, then when thawed, cook 15 minutes.
Mix all ingredients together. Make into small balls. Bake on cookie sheet at 425° for about 18 minutes. These can be frozen and reheated.
Mix well, make into loaf. Cover with catsup or tomato sauce. Bake at 350° for 45 minutes or until done.
Turn oven to 350°. Beat egg whites until stiff. Gradually add sugar and beat until peaks form. Add vanilla and salt. Gently, fold in nuts and chocolate chips. Cover cookie sheet with aluminum foil. Place small teaspoon of dough on foil. Place in oven. Turn oven off. Leave cookies in oven overnight.
Skin chicken breasts. Salt chicken and coat in flour. Melt margarine in heavy iron skillet. Add chicken to melted margarine and brown. Pour orange juice over chicken and cook on low until done. Chicken is very tender, has a wonderful flavor and will practically "fall off the bone." Serve with herb rice. Be sure to cover the chicken while cooking on low.
Mix all ingredients. Pour into greased 9 x 13-inch pan at 325° for 40 to 45 minutes. Top with chocolate chips just before putting into oven.
Heat vegetable oil in pan. Mix egg and milk. Dip sliced tomatoes in egg mixture, then in flour or cornmeal. Place in frying pan. Brown on both sides. Serve hot.