HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in a medium size mixing bowl and cut in shortening. Make a well in center of dry ingredients. Add water to dry ingredients and work into a dough. Knead dough until smooth; cover and set aside for 20 minutes. Heat 2 inches of shortening in a heavy pan at medium-high heat (425°). Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. Drain Sopaipillas on absorbent towels.
Cream together margarine, shortening and sugar until very fluffy. Add eggs, one at a time, still creaming, then vanilla and peanut butter. Stir in salt, baking powder and soda. Add enough flour, stirring, to make a soft dough.
Soften cream cheese. Carefully stir in drained pineapple, 1 cup pecans, green pepper, onion and salt. Chill well. Form into a ball and roll in remaining cup of pecans. Wrap in aluminum foil and let set overnight. (This is so that the onion and bell pepper taste will not be too strong.)
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion, 2 tablespoons melted butter or margarine, salt and pepper. Turn into 1-quart casserole. Combine 1/4 cup cracker crumbs and remaining butter; sprinkle over vegetable mixture. Bake, uncovered, in 350° oven for 35 to 40 minutes. Makes 6 servings.
Saute garlic and onion in olive oil until onion is clear. Mix in spinach. Cook on medium heat until tender. Spinach will cook down a considerable amount. Add drained tomato and drained mushrooms. Simmer until heated through. Serves 2 - 4.
Cream butter and sugar until light and fluffy in large mixing bowl. Add eggs and beat well. Sift dry ingredients together and add to mixture alternately with applesauce. Add vanilla and mix well.
Mix all ingredients together in a very large bowl. I have never added the cloves to the mix, but I love the cinnamon in it.
Combine rice, soup mix, chicken soup and water. Pour into a 9 x 13 baking dish. Place chicken on top of rice mixture. Melt butter and drizzle over chicken. Cover and bake at 350° for 1 1/2 hours or until tender. If using glass pan, bake at 325°.
Heat oven to 375°. Mix brown sugar, shortening, molasses, milk and vinegar. Stir in flour, ginger and cinnamon. Drop by rounded teaspoonful about 2 inches apart onto a cookie sheet. Press 3 raisins in each cookie for eyes and mouth. Bake until set, 11 to 12 minutes.
Slice bananas. Mix green grapes. Add salty peanuts and mix with salad dressing. Serve on lettuce leaf.
Mix all ingredients together. Butter dish and bake for 1 hour at 350°.
Blend the first 3 ingredients. Mix in seasonings. Chill for 3 hours or overnight. Serve with bite-size raw vegetables or crackers.
Pour pie filling in oblong Pyrex baking dish. Sprinkle cake mix over pie filling. Pat mix into cherries. Sprinkle brown sugar and a little cinnamon over that. Dot with margarine and sprinkle nuts on top. Cover with wax paper and microwave on High for 14 minutes.
Spread bean dip over large plate. Combine mayonnaise, sour cream and taco mix. Spread over bean dip. Layer next 4 ingredients as listed. Let chill for at least 1 hour. Serve with tortilla chips.
Working from the front, lift the skin from the turkey breast and slide 2 strips of bacon beneath it on each side. Secure the loosened skin with toothpicks. Place the onion and apple inside the body cavity. Cook about 4 hours in a smoker, using damp hickory, apple, pecan or cherry wood to provide smoke and flavor. Check for doneness every 30 minutes, beginning at 2 1/2 hours, by pricking deeply with a cooking fork. When juice running from the hole is clear, not pink, the bird should be done. (Depending on the bird's size and the smoker's temperature, cooking time will vary considerably.) Keep the fire low and smoky, so the turkey cooks and throughout without drying too much on the outside. A small pan of water placed inside the smoker helps keep the bird moist.
Put first 8 ingredients in a large pot and stir. Let sit on stove 3 minutes. Add celery (sliced), then add last ingredients. (You need not add anchovies.)
Boil sweet potatoes in jackets. Skin sweet potatoes. Mash the potatoes. Add butter and sugar. Mix well. Add eggs one at a time. Mix. Add spices, flavoring and milk. Pour into unbaked pie crust. Bake at 350° until firm, about 1 hour.
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into greased 2-quart casserole. Combine bread crumbs with butter; sprinkle over potatoes. Bake at 350° for 50 to 60 minutes. Top with cheese. Serve immediately.
Cream together butter, sugar and honey. Add egg; mix well. Sift together dry ingredients. Add raisins and nuts. Mix well and add to first mixture along with water, to form soft dough. Drop from spoon onto greased cookie sheet. Bake at 375°, 10 to 15 minutes. Makes about 4 dozen cookies.
Combine the first 6 ingredients and beat until fine, then pour into 3 pie crusts. Add fruit topping to each pie. Chill for 3 hours.
Boil tomatoes with sugar for 10 minutes. Add lemon and gelatin. Boil 10 minutes longer. Seal in sterilized jars.
Cook beef and drain well soften tortillas fill with beef, cheese, and onion. Roll and place in baking dish. After all are placed in dish, pour over the enchilada sauce. Sprinkle remaining onion and lots of cheese. Bake at 350 degrees for about 15 minutes or until are very hot and cheese is melted.
Cream the shortening, eggs and sugar until well blended. Add the dry ingredients alternately with the milk. Blend in the blueberries. Pour into a greased and floured loaf pan. Bake for 30 to 40 minutes at 350°.
Pour pie mix in ungreased 13 x 9-inch cake pan. Sift dry cake mix over top of pie mix. Sprinkle 1/2 cup melted butter on top. Bake at 350° for 1 hour. Serve with whipped cream or ice cream.
Blend until smooth. Pour into container and add 1 cup of water. (Use this to rinse out the blender.) Stir well. Use 5 tablespoons syrup to one cup water to make a delicious hot or cold drink. Mix 1/2 cup rice milk with 1/2 cup water and add 4 tablespoons carob syrup. Blend until smooth. Also may use as a hot syrup. Delicious on bananas with chopped nuts sprinkled on top.
Combine all ingredients in large bowl. Shape into 1-inch balls and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes.
Cook meat and onion until almost done. Add soups, rice and salt to taste. Put in baking dish and cook 20 minutes, uncovered. Put lid on and cook 20 minutes longer in a 350° oven.
Cook broccoli. Arrange in greased casserole. Place chicken on broccoli. Combine mayonnaise, soup, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Mix crumbs and butter. Sprinkle over cheese. Bake 30 minutes at 350°. Serves 6.
Combine sugar, water, salt and syrup in a 2-quart glass measuring bowl. Bring to a boil in microwave (approximately 5 minutes). Stir and add peanuts. Return to microwave and cook approximately 7 to 8 minutes or to soft ball stage (234°) is reached. Remove; add butter, vanilla and food coloring. Cool and beat until creamy.	Drop in buttered muffin cups.
Mix ingredients. Bake at 300° for 20 or 25 minutes. Makes 1 large or 2 small pies.
Melt butter over low heat. Add sugar. Turn burner up to medium-high. Stir constantly. Will go through several (3 to 4) consistency changes until light brown and smooth. Pour onto cookie sheet and spread out. Rub and place squares of chocolate to melt. Sprinkle with nuts. Let stand in cool room until chocolate settles. Break into pieces and serve. Great holiday candy!
Precook spinach as directed on package. Drain; then add butter. Add half and half and salsa. Cook until bubbling hot in a large frying pan. Add half and half as needed for consistency. Add crumbled Feta cheese. Let cook down to desired consistency (not too soupy). You may add a touch of garlic, if desired.
Mix graham cracker crumbs and 1 1/2 sticks margarine; press into 9 x 13-inch pan. Beat 20 minutes by hand (or 10 minutes with mixer) the confectioners sugar, 2 sticks margarine, eggs and vanilla until light and fluffy. Spread over graham cracker crust. Add crushed pineapple and sliced bananas over pineapple. Top with whipped topping; decorate with nuts, cherries or strawberries.
Broil the breasts until almost done and remove skin (about 10 minutes). Put in a casserole dish. Mix soup, lemon juice, mayonnaise and onions; pour over breasts. Garnish with crushed potato chips and almonds. Bake at 350° for 30 minutes or until brown and bubbly. Serve over rice.
In small bowl dissolve reserved seasoning packets from noodles in the warm water. Add soy sauce and cornstarch; stir until smooth. Set aside. Cook noodles according to package directions. Drain off most of the liquid; set aside. In 10 inch skillet or wok over medium-high heat, in 1 T. hot oil, stir fry chicken until browned. Add vegetables, and garlic and cool until vegetables are tender-crisp. Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Add desired amount of cashews just before removing from heat. Serve over noodles. May use additional soy sauce over top if desired.
Cream the butter with mixer. Add other ingredients and blend well. Pinch out narrow strips of dough about 3 inches long for each and place on ungreased baking sheet 1/4 inch apart. Bake 15 minutes at 325°. May not appear brown when ready. While warm, roll in extra confectioners sugar to coat entirely.
Brown meat. Add celery, onion, bean sprouts, mushrooms, soy sauce and water. Bring to a boil, then simmer about 3 hours. Before serving, thicken with cornstarch and water. Serve over Minute rice or noodles.
Combine dry ingredients in saucepan. Mix well. Gradually add milk, while stirring, being sure to keep mixture smooth. Bring to a bubbly boil on medium heat, stirring constantly. Stir bottom of pot as well to avoid sticking. Bring to a full rolling boil for several minutes, until mixture reaches "soft ball" stage. Remove from heat. Add butter and vanilla. Don't stir. Cool at room temperature until it loses its gloss. Beat with rotary beaters for about 5 minutes, until thickening begins. Pour into buttered 9 x 13-inch flat pan. Cool in fridge (or on the porch in the winter). Cut into 2-inch squares.
Boil the zest from one orange (zest is the peel without the bitter white portion) for 5 minutes. Drain and dry. Melt butter. Add sugar and liqueur. When sugar is dissolved, add the orange zest and the juice. Simmer until medium thickness. Peel and slice remaining oranges 1/3-inch thick. Place overlapped oranges on a serving platter. Sprinkle walnuts over top. Pour sauce over the orange slices and serve.
Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening. Pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover. Cook over low heat 40 minutes. Add green pepper and pineapple chunks. Cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water. Gradually stir into sauce. Cook, stirring until thickened. Serve over cooked parsleyed rice. Makes 4 servings.
In a large skillet, cook onion in butter 3 or 4 minutes. Add shredded cabbage. Sprinkle with brown sugar, salt and pepper. Add wine and vinegar. Add beans; cover and cook slowly 30 or 40 minutes. Add more wine or water if needed. Serve with pork chops.
Mix first 6 ingredients. Marinate meat in mixture. Saute green peppers (3 to 5 minutes). Stir in meat and cook over medium high heat for approximately 5 minutes. Stir in tomatoes. Simmer for approximately 3 minutes.
Melt cheese in evaporated milk and soup. Brown ground beef. Add onion, garlic, salt and green chilies. Cook until onion is tender. Fry tortillas until soft. Layer ingredients in a greased 2-quart casserole dish, starting with tortillas, then meat mixture. Repeat. Pour cheese sauce over the top. Bake at 350° for 30 minutes.
Combine the first 8 ingredients. Boil for 1 minute, stirring. Add broccoli and next 3 ingredients. Cook until cheese melts and well heated. Garnish bowls of soup with 1/2 teaspoon shredded cheese. Makes 4 servings.
Bake layer cake according to directions, making 2 layers. Let cool. Prepare vanilla instant pudding mix according to directions using cold milk. Crumble one layer of the cake in the bottom of a large punch bowl or trifle bowl. Spread with 1/2 can pineapple evenly over cake. Next, spread 1/2 pudding evenly over pineapple. Next, spread 1/2 strawberries over pudding. Next, sprinkle 1/2 chopped nuts over the strawberries. Next, spread 1/2 coconut over the nuts. Add one container of Cool Whip.
Measure and sift together flour, soda and salt. Cream margarine/butter and sugar; add eggs and vanilla. Stir until thoroughly mixed. Stir in mashed bananas. Fold in dry ingredients and nuts. Place in well-greased 9 x 5 x 3-inch loaf pan or 8-inch square cake pan. Bake at 325° for 55 to 60 minutes.
At least one hour ahead, peel and section the oranges. Using a serrated knife, cut off the polar ends of the peel, then slice the peel off the sides. If the orange is a "ready to eat" naval type, it will section easily by hand. If not, use that same serrated knife to cut sections by going in one side of the membrane and out the other, releasing each orange section and leaving behind its lining. Squeeze all excess juice from the remaining membrane into the bowl of orange tidbits. Discard the membrane. Pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over the oranges-au-jus. When you are done drizzling and sprinkling, cover the bowl and let it stand at room temperature at least one hour.
Dissolve coffee in 1 cup boiling water. Separate the eggs. Beat yolks. Add 1 1/2 cups sugar. To this, add alternately the dry ingredients and coffee. Beat whites until stiff. Add cream of tartar. Fold into batter the vanilla. Bake in ungreased pan (angel food is best) at 350° for 60 to 70 minutes.
Mix together. Roll in balls and dip in sugar. Flatten slightly with bottom of glass dipped in sugar. Bake at 350° until set.
Put sugar in boiler. Separate egg whites and yolks. Put yolks in sugar. Put in 1/4 cup of water and mix. Add flour, cocoa and milk. Cook until thick. Take off heat and add butter and vanilla. Pour in baked pie shell.
Combine chicken bouillon, olive oil and diced tomatoes. Bring to boil. Add beans, salt, pepper and oregano. Cover and simmer 30 minutes. Remove cover and continue to cook over low heat until excess moisture has evaporated and beans are tender.
Cook onions and peppers until brown in skillet. Add meat and brown (drain grease). Add salt and black pepper to taste. In long baking dish, chop cabbage. When meat mixture is brown, add rice. Stir well. Pour meat mixture evenly over cabbage. Cover with foil. Bake 1 hour at 350°. Top with cheese and let melt before serving.
Thaw frozen okra and season with salt and pepper. Coat okra with meal. Drop into hot oil. Cook until tender and brown.
Mix apples, sugar, cinnamon and nutmeg together in a large bowl. In a second bowl, mix the cheese, eggs, sugar, honey and vanilla. Fold the noodles into the cheese mixture and put half of it in a buttered 2-quart casserole dish. Spread the apple mixture on top and cover with the rest of the cheese mixture. Dot with a tablespoon of butter. Bake at 350° for 50 minutes. Serve warm or cold.
Heat milk slightly and dissolve yeast. Add 1 1/4 cups flour and beat until smooth. Cover and let rise in warm place until it doubles, about 2 hours. Cream Crisco, salt and sugar together. Add egg and blend. Stir this mixture into yeast sponge. Add remaining flour and mix thoroughly. Rub top with Crisco and let rise again until almost double. Roll 1/4-inch thick and cut with floured doughnut cutter. Allow to rise about 45 minutes. Then fry in deep kettle with Crisco heated until an inch cube of bread browns (about 60 seconds). Fry doughnuts 2 to 3 minutes until brown. Drain and glaze with confectioners sugar and hot water combined until it becomes a thin frosting. When you make these wonderful doughnuts, you will have a smile on your lips and a smile in your stomach.
Mix all ingredients in a 2-quart casserole dish. Bake 1 hour, covered, at 350°. Check to see if rice is cooked.
Melt margarine in heavy saucepan. Add brown sugar, condensed milk and corn syrup, then blend well. Cook over medium heat for 15 to 20 minutes, or to 248° on candy thermometer (firm ball stage) while stirring with wooden spoon. Remove from heat. Add pecans and vanilla. Stir and pour into buttered foil lined 8 x 8-inch pan. Let stand until firm. Lift foil from pan; cut into 3/4-inch squares with buttered knife. In double boiler, melt chocolate chips and paraffin over boiling water. Dip squares, one at a time, into chocolate mixture and place on waxed paper. Let stand until cool, then wrap in plastic wrap. Store in refrigerator or freezer. Yields 100 pieces.
Marinade chicken overnight. Bake 1 hour at 350°. Can be used on a whole cut up chicken.
Mix oil, sugar and eggs until creamy. Sift dry ingredients together. Add small amounts of dry mixture to creamy mixture. Beat until smooth. Add vanilla. Fold in apples and pecans. (Do not use mixer.) Bake at 350° for 45 minutes to 1 hour in greased and floured pan.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon juice and cold water. Mix well. Chill and serve over ice. Garnish if desired. Yields 7 1/4 cup.
Boil the raisins in the water for 5 minutes. Drain good. Mix together the sugar, cornstarch and cinnamon. Add the half and half, egg yolks and raisins. Boil until thick. Keep stirring. Put in baked pie shell.
In a 3-quart container, melt margarine and saute onion. Add chicken broth and heat to boiling. Add potatoes, beans, corn, carrots, celery and peas; cover and cook until tender. Mix together pumpkin, salt, nutmeg and white pepper. Heat until boiling; reduce to low heat and cook 15 minutes. (Mix this pumpkin mixture with the vegetable mixture, then heat as directed.) Stir in cream.
Use pressure cooker for ingredients and cook 20 to 25 minutes. Cut turkey in half and brown each side on grill for 30 to 45 minutes. Place turkey in broiler pan and pour sauce over turkey. Cover and cook on grill for 1 to 1 1/2 hours.
Brown hamburger and onion and drain. Cook macaroni in water and drain. Prepare spaghetti sauce mix according to instructions on back with hamburger and onion. Mix in Cheddar cheese and macaroni. Put in a 9 x 13-inch baking dish. Sprinkle Mozzarella cheese on top and baked at 350° for 30 minutes or until hot and cheese is melted.
Cover hamburger in cold water with onion. Cook until done. Add remaining ingredients. Cook until thick.
Melt margarine in casserole. Place chicken in margarine. Spread Veg-All over chicken. Mix chicken broth and cream of chicken soup and pour over mixture, then mix milk and Bisquick together (batter will be thin). Pour on top of casserole. Bake at 350° for 40 minutes.
Combine cake mix, margarine and 4 eggs. Turn into very large (10 x 16 1/2 x 2-inch) greased pan. Mix together sugar, cream cheese and 2 eggs; beat well. Pour over cake batter. Sprinkle with black walnuts. Bake 45 to 55 minutes in preheated 350° oven. Looks ugly but tastes great!
Cut eggs in half length wise. Remove yolk-place in bowl. Add remaining ingredients and mix well. Fill eggs and enjoy.
Brown and drain sausage and hamburger. Combine all ingredients in crock-pot and cook on high until cheese melts. Stir frequently. Reduce heat and serve from crock-pot with corn chips or tortilla chips.
Mix well. Bake in ungreased loaf pan for 1 hour and 15 minutes at 350°. Let stand 5 minutes before removing from pan.
Slice baked cake through middle and break into small pieces. Put one half in large bowl or pan. Spread 1/2 chocolate pudding over cake. Add 1/2 chocolate bar pieces and 1/2 Cool Whip. Repeat layers. An additional candy bar may be used to decorate top. Keep refrigerated.
Cream butter and sifted sugar. Add eggs, one at a time. Add vanilla, milk and preserves. Sift flour and soda together and add to butter mixture. Have all fruits and nuts cut up into small pieces. Roll in extra flour; shake off as much flour as possible. Add to batter. Mix with hands until all fruits are well covered. Drop on greased pan. Bake in slow 350° oven for about 18 minutes.
In small saucepan over medium-high heat, heat oil. Add onion and garlic and cook, stirring occasionally, about 3 minutes. Add tomato sauce and oregano; bring to a boil. Reduce heat, cover and simmer, stirring occasionally about 15 minutes.
Heat and melt shortening. Add sugar, salt and milk. Cool. Add yeast that has been dissolved in 1/2 c. warm water to cooled mixture. Add flour, and beaten eggs alternately, beating well after each addition. Place dough in greased bowl to rise until doubled. Cover with cloth. When rising is complete, punch down and put dough in 4 greased loaf pans. Let rise, then bake at 350° until brown. Takes about 35-40 minutes. Butter crust when done.
Place water, sugar and yeast in small bowl and set aside. Add all the rest in a large bowl, then add items in small bowl. Mix all together and set in fridge for 15 to 20 minutes. Bake what you want now and leave rest in fridge; will stay good for a week. Bake at 400° for 15 to 20 minutes.
Preheat oven to 350°. Combine and mix well all ingredients. Press firmly into ungreased loaf pan (2 if needed). Bake at 375° about 1 hour. Remove from oven and let stand 5 minutes before slicing.
Core and quarter unpeeled apples; cook in large heavy saucepan until soft, about 30 minutes. Press through food mill.
Dissolve yeast in warm water. Heat milk to lukewarm; add honey. Stir to dissolve. Add to ingredients. Stir in dry milk and oil. Stir in flour and cooked rice. Pour dough onto floured surface; knead in flour (dough is slightly sticky because of rice). Place in greased bowl. Cover. Let rise in warm place until double. Turn out on lightly floured surface. Knead well. Place in 2 loaf pans. Let rise until double. Turn out on lightly floured surface. Knead well. Place in 2 loaf pans. Let rise until double. Bake at 350° for 45 minutes until lightly brown. Brush with butter while still warm. This dough does not raise very fast.
In large pot, combine onion, garlic and olive oil. Saute, but don't brown. Add remaining ingredients. Simmer 3 hours. Add meatballs the last hour. Serve with freshly grated Italian cheese.
Mix broccoli, mushroom soup, Miracle Whip or mayo, egg, onion and sharp or Cheddar cheese together and put in buttered 2-quart casserole dish. Melt oleo and toss in Pepperidge Farm stuffing. Place stuffing on casserole. Bake 30 to 35 minutes at 350°.
Place ribs on a rack in large shallow roasting pan. Bake, uncovered, at 350° for 1 1/2 hours. Meanwhile, combine sugars and cornstarch in medium saucepan. Stir in catsup, vinegar and water; bring to boil. Cook and stir until thickened and clear. Remove ribs and rack from pan; discard fat. Place ribs back in roasting pan. Pour about 1 1/2 cups of the sauce over ribs. Bake 30 minutes longer. Cut ribs into serving size pieces. Brush with remaining sauce. Makes 6 to 8 servings.
Boil potatoes, eggs and onion. Fry bacon and crumble. Mix altogether using equal amounts of sour cream and creamy Italian dressing. Salt and pepper to taste.
Mix together margarine, sugars and peanut butter. Add eggs, one at a time. Sift flour, baking powder, salt and soda. Add to mixture; beat well. Add milk and vanilla. Bake in tube pan at 350° for 1 hour. Cool. Frost with Peanut Butter Frosting.
Saute beef in a 5-quart pot over medium heat 4 minutes or until brown. Discard fat. Saute onions and garlic in pot 4 minutes or until soft. Stir in chili powder and cumin, then squash, broth and 1 extra cup water. Cover and gently boil 15 minutes until squash is almost tender. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer 15 minutes to develop flavors. Serve with shredded Cheddar cheese and sliced scallions.
First Layer: Crush cookies; save out about 3/4 cup to sprinkle on top layer. Melt margarine; add to cookies, then press into a 9 x 13-inch pan.
Saute garlic, bacon and cut up cabbage strips in olive oil for 2 minutes in frying pan. Then add chicken broth and pepper; simmer for 15 minutes. Add noodles and simmer for 15 more minutes. Serve with corn bread or muffins.