HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, combine flour, yeast, salt and sugar; mix well. Add water and shortening. Let rest 15 minutes. With well-floured or greased hands, press into 2 greased 12-inch pizza pans. Top with your favorite sauce and toppings. Bake at 400° for 15 to 20 minutes. Remove and cover with Mozzarella cheese. Continue to bake approximately 10 more minutes.
Cream oil and sugar. Then add eggs. Then add flour, sifted with soda and buttermilk alternately. Mix well. Add the vanilla and the bottom of red food coloring. Bake in 3 layer cake pans at 350° for approximately 20 minutes.
Mix together. Microwave 1 1/2 minutes. Stir. Check for thickness. Microwave 1 1/2 minutes. Stir and pour into buttered square pan. Cool. Cut into squares.
Preheat oven to 375°. In large bowl combine meat, egg, bread crumbs, soup and water. Shape into loaf and place in shallow baking pan. Bake 1 hour or until done. Serves 4 to 6.
Boil chicken and pick off bone. Place in bottom of 9 x 13 pan. Heat broth, soup and onion for 10 minutes, stirring well. Add vegetables to chicken in pan. Add broth mixture. Mix margarine, pepper, flour and buttermilk. Spread batter over entire mixture. Bake at 350° for 45 minutes to 1 hour or until golden brown.
Mix all ingredients well. Use 3 teaspoons in boiling water for a cup of tea. Store in airtight container.
Prepare pasta salad as directed on package. Stir in remaining ingredients. Refrigerate or serve immediately. Garnish with fresh herbs. Makes 4 (1 cup) servings.
Mix together sugar, Jell-O and water, stir until dissolved, and add pineapple juice. Pour into containers and freeze for at least 24 hr. (Plastic milk jugs work well). Take out of freezer at least 1 hr. before using. Empty container into a large punch bowl; break mixture into chunks with a wooden spoon. Add sprite or ginger ale; mix to a slushy consistency. Makes a wonderful punch. Can add crushed pineapple or frozen strawberries when pouring in the pineapple juice.
In large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla; beat well. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into 9 x 5 x 3-inch baking pan. Bake at 325° for 1 hour or until bread tests done. Cool on wire rack. Yield: 1 loaf.
Saute butter and onion; add rest of ingredients and heat through. Put in casserole dish; bake at 350° for 40 minutes.
Cream the thawed whole kernel corn in a blender or food processor. Pour into skillet and add remaining ingredients. Cook until well blended.
Melt butter in 6 to 8-quart Dutch oven over medium heat. Add onion and celery. Cover and cook until transparent, about 10 minutes; stir now and then.
Cook onion and bell pepper in margarine. Add pimento. Add cream of mushroom soup and water. Pour over rice and let set.
Place chicken in shallow bowl; cover with milk. Soak 15 minutes or longer (refrigerate to keep cold). Put bread crumbs, cheese, parsley flakes and pepper in shallow bowl. Coat soaked chicken pieces in the breading mixture. Put on greased baking sheet. Spray chicken lightly with vegetable oil spray (optional). Bake chicken in a preheated 375° oven for 45 minutes.
Chop artichoke hearts in food processor. Mix everything together and bake at 350 degrees for 20 to 30 minutes.
Boil all ingredients (except corn) for 5 minutes, mixing well and stirring often. Remove from heat and add 1/2 teaspoon baking soda. Mix well; pour over popped corn and mix well. Put into several large baking pans and place in 225° oven for 1 hour, stirring 2 or 3 times. Place on wax paper to cool. Break apart into large pieces; store in tightly closed container.
Mix; pour over drained cucumbers. Cook slowly for 2 hours and can them. The pickles should look clear when done. (Do not boil hard.)
Scald the milk. Let cool. Add well beaten egg, sugar, flour and cocoa dissolved in hot water. Cook in double boiler until of creamy consistency. Let cool. Add vanilla. Beat with rotary beater. Serve with whipped cream.
Break tamales. Layer ingredients in 1-quart casserole. Put juice of tamales over all. Bake about 1/2 hour at 350°. Serves 4.
Cook spaghetti and drain. Combine spaghetti, sauce and pepperoni in 11 x 8-inch baking dish. Top with cheese. Bake at 350° for 20 minutes.
Put first 4 ingredients in a large coffee maker. Put spices in basket. Perk like coffee. Nice to serve during Christmas because of red color.
Sift flour, baking powder and salt. Beat eggs and add vanilla until thick and lemon colored. Gradually add 1/2 cup of sugar, beating until fluffy. Fold in flour mixture. Spread batter evenly in waxed paper-lined 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 400° until lightly browned, 10 to 12 minutes. Immediately loosen sides and turn onto a towel sprinkled with powdered sugar. Remove wax paper. Starting at narrow end, roll cake and towel together. Cool 30 minutes on rack. Chill thoroughly.
While cabbage is steaming, brown ground meat, onion, celery and bell pepper. Drain ground meat and add to cabbage. Add Ro-Tel tomatoes. Mix and simmer for 30 minutes on low heat.
Cream shortening and sugar; add other ingredients in order given. Work to soften dough. Put in refrigerator overnight. Roll to about 1/8-inch thickness. Cut into desired shapes and bake in moderate oven, 400° for about 10 minutes. Great recipe for cut out cookies.
Mix the Kool-Aid with 1/2 of the Cool Whip. Blend real good. Pour into the graham cracker crust. Top with the other half of the Cool Whip.
Preheat oven to 425°. Sift together flour, 1/2 cup sugar, baking powder and salt. Cut in butter. Reserve 1/2 cup of the mixture for crumb topping. Stir together apple and 1/2 teaspoon lemon zest. Add egg and milk; blend this with flour mixture, stirring lightly until evenly moist. Spoon into 12 greased medium-size muffin cups. Blend reserved crumb mixture with 1/2 teaspoon lemon zest, walnuts and 2 tablespoons sugar. Sprinkle over batter and bake until toothpick or wire tester comes out clean, about 20 minutes.
Rub garlic in bottom of 1 wooden bowl. Add olive oil and mix with garlic. Take anchovies, chop them into small pieces and rub them into the bottom of the bowl. Mix vinegar, mustard, Worcestershire sauce, Tabasco and egg yolks. Add lettuce and toss. Add lemon juice. Add Parmesan cheese and cracked black pepper to taste. Top with Parmesan cheese and croutons. Enjoy with a bottle of good white wine.
Put pickles, peppers and onion in a bowl. Mix sugar, salt, celery seed and vinegar. Stir until sugar dissolves. Pour over pickles and put in refrigerator. Leave for 24 hours. Will last a long time.
Mix all ingredients and boil for 5 minutes. Add 1/2 teaspoon soda and 1 teaspoon vanilla. Pour over 2 gallons popped corn. Preheat oven to 250°; cook for 1 hour, stirring every 15 minutes.
Mix and spread in flour shells. Refrigerate and then cut into 1/2-inch circles.
Mix potatoes, soup, onion, both cheeses and 1 cup of sour cream in large bowl. Place into greased casserole or 13 x 9-inch pan. Spread 2nd cup of sour cream over top. Crush tube of Ritz crackers and sprinkle over sour cream. Drizzle melted oleo over top. Bake at 350° for 1 hour.
Preheat oven to 350°. Cream butter; gradually add sugar and cream until fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture; beat well. Reserve 1/2 cup batter. Spread remaining batter in buttered 8 x 8 x 2-inch baking pan. Spread cherry pie filling over batter. Drop reserved batter by teaspoon over cherry filling. Bake 50 to 55 minutes. Serve warm or cool topped with vanilla ice cream.
Mix yeast, milk, sugar, oil and salt together. Let stand for 15 minutes. Use mixer. Add remaining ingredients. Let work until double in size. Then roll out and cut. Then let work in a bread pan until double in size. Bake at 350° until brown.
Boil noodles until done. Drain water. Mix together noodles and puree. Layer in dish the noodle mixture, cheese, salt and pepper until you get to top of dish. Bake at 375° for 45 minutes.
Mash the cream cheese. Spread on bottom of a 9-inch quiche or pie plate. Layer rest of ingredients in order given. Bake at 350° for 30 minutes. Serve with corn or tortilla chips. Serves 8 to 10 people.
Mix dressing with oleo. Put 1/2 of dressing in 9 x 13 pan. Save the rest for the top. Mix rest of ingredients together and spread over the layer of dressing. Put other 1/2 of dressing on top. Bake at 350° for 35 minutes.
Combine sugar and melted butter. Add other ingredients. Bake at 350° for 30 to 45 minutes.
Boil 7-Up to melt red hots. Add gelatin and applesauce. Chill to mold.
Preheat oven to broil. Spray cookie sheet with Pam. Place tomatoes in a single layer on the cookie sheet. Place a slice of Mozzarella cheese on top of each tomato slice, letting part of the tomato show. Mix together the last 5 ingredients; drizzle over the tomatoes and cheese. Place under broiler for 5 minutes or until lightly browned.
Combine bread crumbs, garlic salt and Parmesan cheese. Melt margarine. Dip chicken breasts in melted margarine and then roll in crumb mixture. Place breasts in a shallow casserole dish that has been sprayed with cooking spray. Bake covered at 350° for 50 minutes. Remove cover and let brown for approximately 10 minutes. Serves 4.
Put 3 pounds chicken drumettes in a single layer in 9 x 13-inch pan. Pour sauce over chicken and bake, uncovered, for 2 hours in a 350° oven.
Drain beans and corn, mix together place in casserole dish. Mix soup, sour cream, cheese and water chestnuts. Spread over beans and corn. Melt margarine mix in crushed crackers, spread on top of casserole. Bake uncovered at 350° for 45 minutes. Add 1 can of corn or beans extra if needed.
Preheat oven to 350°. Grease casserole dish. Cook spinach and artichoke hearts according to directions on packages. Drain well. To cooked spinach, add butter, cream cheese and lemon juice. Blend together. Place artichoke hearts that have been quartered or halved into bottom of greased casserole dish; add spinach mixture. Top with cracker crumbs or stuffing mix. Bake at 350° for 25 minutes.
Grease a 9 x 13-inch pan. Cook noodles in salted water until just done. Rinse and cool in cold water.
Mix ingredients as you would for a cake; sprinkle top with dots of butter. Mix cinnamon and brown sugar together and sprinkle over dough. Bake 25 to 30 minutes at 350°. Drizzle confectioners glaze over all when cool. Nuts may be added on top of glaze. Serve warm with hot coffee.
Combine and mix cake mix and eggs. Stir in cherry pie filling. Mix until well blended. Pour into a greased and floured 9 x 13-inch pan and bake for 35 to 40 minutes at 350°.
Brown ground beef and sausage. Drain well; put back in pan. Add spices. Melt in cheese. Spread on rye bread; broil approximately 5 minutes.
Salt and pepper both sides of meat; brown slowly on both sides in fat. Drain fat from skillet. Combine soup, milk and water. Pour around chops in skillet. Bake, uncovered, at 350° for 45 minutes or until chops are tender. Serve hot. Yields 4 servings.
Beat egg until frothy; beat in sugar and butter and cream until fluffy. Add sour cream and vanilla; blend well. Sift dry ingredients together. Add to sour cream mixture. Blend well. Pour into greased 8-inch square pan. Sprinkle brown sugar topping evenly over batter. Bake in moderate oven at 375° for 25 to 30 minutes. Serve warm.
Preheat oven to 350°. Fry bacon, drain, and crumble. In a casserole dish combine all ingredients and mix well. Bake for 40 minutes and stir once.
Put butterscotch chips and peanut butter on low heat or in double boiler and melt. Remove from heat. Add Rice Krispies. Spread into buttered baking sheet. Refrigerate until cool. This treat is better if kept cool.
Cream sugar and oil in large bowl. Add eggs, bananas and sour cream; beat well. Add flour, baking soda and salt. Mix well at low speed. Stir in nuts. Spread in 9x13 greased pan. Bake at 350 degrees for one hour.
Brown hamburger meat until brown; drain. Add barbecue sauce. Heat until hot. Take one can of biscuits, roll out flat; put in muffin pan. Fill with hamburger meat and a piece of cheese. Put in oven and bake until brown.
Rinse beans and place in large pot. To 1 pound of beans (2 cups), add 6 to 8 cups of cold water. Let stand overnight or at least 6 to 8 hours. Drain, soak water and rinse beans. Add 6 cups cold water, salt and garlic salt to beans. Saut chopped onions. Add to beans. Bring to boil. Reduce heat. Cover and simmer about 1 1/2 to 2 hours. Within 30 minutes of desired bean tenderness, add sausage. Serve over rice.
Mix Worcestershire sauce and cream cheese. Mold in dish and refrigerate. Mix together chili sauce, ketchup, horseradish and lemon juice. Spread over cream cheese mixture. Flake crab over chili sauce mixture. Serve with crackers.
Beat eggs; add sugar to eggs while beating. Beat until light and thick. Add salt, vanilla and nuts. Pour into a greased pie plate. Bake at 325° for 25 to 30 minutes. Cool. Cover with whipped cream when cool. This pie is delicious but it is not pretty without the whipped cream.
Press crescent rolls into 13 x 9-inch pan until bottom and half of sides is covered. Beat cream cheese and sour cream together; add sugar and vanilla. Beat eggs in one at a time, beating well after each one. Pour over crescent rolls in pan. Sprinkle with raisins and cinnamon. Bake at 350° for 35 to 40 minutes. Do not grease pan. After cake is cooled, place in refrigerator.
Mix all ingredients together; place in greased baking dish. Bake at 350° for 40 minutes.
Slice each potato into 8 slices and arrange skin side down in baking pan. In small bowl combine remaining ingredients and pour over potatoes. Bake at 400°, basting occasionally, for 45 minutes.
Braise meat, add onions, then add tomatoes, sauce and beans. Stir and cook on low. Then add chili mix and powder. Cook for 1 to 2 hours on lowest heat you have. Wash 1 lb of Ball Park wieners. Put in your chili and when the chili is ready to eat the hot dogs will be too.
Dissolve jello and sugar in boiling water, add grape juice. Chill until slightly thickened.
Saute onion and celery in oil. Sprinkle chops with salt and pepper; brown on both sides. Remove chops. Add water, brown sugar, salt, pepper and 1 1/2 cans of tomato sauce. Stir, bringing to boiling point. Add rice and stir. Return chops to pan. Cover and simmer 30 minutes. Pour remaining tomato sauce on chops; cover and cook 15 minutes longer.
Mix all ingredients together. Pour into large casserole dish and bake at 350° for 45 minutes.
Mix 3/4 of cookie crumbs, Cool Whip and softened ice cream together. Press into a 9 x 13-inch glass pan. Sprinkle the rest of the cookie crumbs on top. Freeze overnight.
Grease and flour 1 large or 2 small loaf pans. In large bowl, cream together the butter and sugar. Add the eggs, blending well. Add the bananas, flour, baking soda, vanilla and nuts; mix well. Pour the batter into prepared pan. Bake in a 300° oven for 1 hour, or until brown. Makes 1 large or 2 small loaves.
Mix all of the ingredients. Pour into uncooked tart shells. Bake at 350° for 30 minutes or until shell becomes brown.
Brown hamburger meat; add onions and bacon while meat is still browning. Drain. Add pork and beans and ketchup. Let simmer for 5 to 10 minutes.
Sift flour, salt and soda. Add brown sugar and oats. Work in butter. Grease 9 x 13-inch pan and spread mix on the bottom of pan. Put the apples on and sprinkle with sugar and cinnamon mix. Bake at 350° for 40 to 45 minutes. Cut into squares and serve warm with cream or ice cream or cut and serve like brownies.
Blend ingredients and refrigerate for 1 hour. Roll out dough and cut into 2 or 2 1/2-inch squares. Fill each square with filling and fold into a triangle. Bake according to package directions.
Remove skin and bones from chicken (make broth from these items). Slice meat in short, narrow strips. Slice vegetables. Saute chicken in oil until meat is lightly browned. Add to chicken the vegetables and fry a few minutes, until vegetables are wilted. Mix broth, soy sauce, sugar, salt and pepper; pour over mixture. Cover and steam 5 minutes. Dissolve cornstarch in water; add to broth and stir until thickened. Serve over rice.
Preheat oven to 350°. Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup oil. Stir in boiling water until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Blend until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9-inch pan or two 8-inch square pans. Bake at 350° for 35 to 40 minutes for 13 x 9-inch pan or 30 to 32 minutes for 8-inch square pans. Cool before cutting.
Heat oven to 350° (night or morning). Line cookie sheet with foil. Beat egg whites and salt until stiff. Slowly beat in sugar until soft peaks form. Beat in vanilla to firm peaks. Gently fold in nuts and chocolate chips. Drop by teaspoonfuls on cookie sheet. (May be close together as they will not run.) Place in oven; turn off heat. Do not open oven door. Leave in all night; will be completely baked following morning. (Color with food coloring, if desired.)
Blend soup and milk. Add tuna, peas and pimientos. Heat and stir often. Serve over toast or biscuits.
Blend all ingredients, but crackers. Pour over crackers and let stand for 24 hours, stirring occasionally. Keep container covered. Store in airtight containers.
Roll chops in flour. Heat oil in skillet. Fry chops until golden brown. Mix milk and soup in a deep baking pan. Place chops in pan in soup and bake at 350° for 30 minutes.
Mix beef, pork, onion, chopped fine pepper, tomato sauce, eggs and garlic salt together. Mix oats and cracker crumbs together with 1/2 cup milk. Put in with the rest. Mix all together. Put in pan. Pour tomato juice over it and cook at 350°.
Combine first four ingredients in mixing bowl. Sift together next three ingredients and add to oil mixture. Fold in apples and nuts. Bake in 350° oven for 35 to 40 minutes.
Mix sugar, salt and flour. Add eggs. Mix well. Gradually stir in hot milk. Cook over medium heat, stirring constantly until mixture coats a spoon.
Mix flour and baking powder together, set aside. Beat sugar and margarine until fluffy add to baking powder, flour mixture. Add one egg at a time in. Add extracts. Mix well. With a large spoon, stir in one can macadamia nuts. Form batter into 2 inch loaves around 1-2 inch x 3 inch width x 15 inch length each on a cookie sheet. Bake at 325° for 30 minutes or until golden. Remove trays and cool for 10-15 minutes and reduce oven to 250°. Slice loaves into 1/2 inch slices. Place them standing up on tray and return to oven for 30-40 minutes. Turn off oven and let them sit there for 1 hour or two, so they are crunchy with no chewy ness. Store in airtight container.
Beat eggs and add light corn syrup and sugar (with salt added to it). Add butter, flour and vanilla. Beat until mixture becomes frothy. Add pecans and pour into pie crust. Bake at 325° for 40 minutes.
Bring 4 quarts water to boil. Heat a large frying pan and add the oil, beef and garlic. Saute until meat is tender and then drain off excess fat. Add all remaining ingredients, except the cheese (for topping) and the pasta. Simmer the mixture while the pasta cooks until just barely tender. Drain the pasta and mix it with the sauce.
Combine sugars, cocoa, flour and salt in a medium saucepan. Add milk, butter and water. Cook over medium heat, stirring constantly, until boiling; cook 5 minutes. Cool; stir in vanilla.
Dissolve yeast in warm water. Stir baking soda in buttermilk. Mix all ingredients together in a bowl. Knead dough on a floured service several times. Return dough to lightly greased bowl and cover with plastic wrap. Let set overnight. Pinch off small amounts of dough and form into balls. Place in greased muffin pans and let rise. Bake at 325° until golden brown. Dough will keep refrigerated 5 to 7 days.
Measure 2 cups pineapple juice from pineapple in saucepan. combine liquid with vinegar, soy sauce, chicken bouillon and sugar. Stir and bring to a boil over medium heat. Add arrow root and simmer until sauce thickens. Add tomatoes, pineapple and green pepper. Simmer for 5 minutes. Remove from heat. Fry wing dings in hot oil until crispy.
In a casserole dish, melt butter. Add raw rice, soup, onion and mushrooms. Stir all ingredients together. Cover and bake at 350° for 1 hour.
Mix all ingredients except butter and crackers. Pour into greased 11 x 7-inch pan. Sprinkle cracker crumbs and dot with butter. Bake at 325° for 30 minutes.
Combine shortening, sugar, egg, applesauce and spices. Mix flour, soda and salt. Add to applesauce mixture. Bake at 350° for 10 to 12 minutes.
Bring to boil vinegar, beet liquid, sugar, cloves, salt, peppercorns and bay leaf. Pour over beets. Chill.
Cook all 4 types of pasta according to package directions; drain and set aside. Brown ground beef until done and drain excess fat; set aside. Cut pepperoni into slices, then quarters. Combine all ingredients except cheese. Place in a 9 x 12 x 2-inch pan or two 8 x 8-inch pans. Sprinkle with cheese. Bake at 400° until cheese is golden. Serves 12 to 16.
Cream margarine and sugar. Beat well. Gradually add flour and cornstarch, beating until smooth. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cookies do not brown on top. Cool slightly on cookie sheets. Frost with Lemon Frosting. Makes about 9 dozen.
In large saucepan, bring 2 quarts water to rolling boil. Place peppers in boiling water and cook for 15 minutes. Drain; arrange, cut side up, around bottom of ungreased pie pan. Heat oven to 350°. In same saucepan, combine 1 cup water and margarine. Heat to boiling. Remove from heat; stir in potato flakes, milk and egg. Mix well. Stir in sausage; spoon into pepper lined pan. Arrange tomato wedges on top. Sprinkle with cheese and bake at 350° for 15 to 20 minutes. Serves 6.
Mix all ingredients well with hands. Shape into small balls or press into mini muffin tin. Bake 15 to 20 minutes at 350°.
Place dates, prunes, raisins and water in a saucepan; bring to a boil. Simmer for 5 minutes. Take off the stove and add stick of margarine. Set aside to cool. Then add beaten eggs, salt, vanilla and soda. Add flour and nuts last. Bake in miniature muffin tins or a 9 x 13-inch Pyrex dish for 30 minutes at 300°. This freezes real well.
Combine cake mix, margarine and cream cheese in large bowl. Mix at low speed until fine crumbs form. Reserve 1 cup crumbs for topping. To remaining crumbs, add water and eggs. Beat 2 minutes at highest speed of mixer. Grease a 9 x 13-inch pan. Pour batter into pan. Spoon pie filling over batter. Gently spread to cover batter. Combine reserved crumbs and chopped pecans. Sprinkle over pie filling. Bake at 350° for 35 to 45 minutes or until set in center and edges are golden brown. Cool 25 minutes, then glaze.
Mix Cool Whip and yogurt together. Place into graham cracker crust. Heat mixed berries in small bowl in microwave, about 2 to 3 minutes. Use sugar or Splenda to sweeten. Wait until berries cool and drop across the top of pie. Spoon the juice over top and sides of pie. Put into freezer until frozen and then cut into slices and serve.
Cook first 5 ingredients over low heat for 5 minutes. Add to remaining ingredients. Chill for 1 hour, covered. Shape into 1/2-inch patties. Coat with yellow cornmeal and cook approximately 2 minutes on each side in olive oil (approximately 1/2 cup). Makes approximately 10 patties.
Mix flour, cinnamon and nutmeg and set aside. Mix sugar and oil; add eggs. Mix real well and add water. Add flour and mix well; then add pecans and fold in bananas. Bake in oven at 350° in Bundt pan for 1 hour or loaf pans for 45 minutes.
Melt butter in a 1 1/2-quart casserole dish. Add remaining ingredients and stir gently to mix. Bake for 1 hour in 375° oven.
Cook 5 to 6 medium-size potatoes until done. Use no seasoning while cooking. Drain potatoes and add all ingredients, mixing well.
Mix all together and freeze. Can freeze in small plastic cups or paper cups for children or in desert bowls for brunch. Take out of freezer 15 minutes before serving.
Cream all ingredients together. Soak apple slices overnight in pineapple juice. Use this dip for fresh, firm apples, sliced.