HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water; let stand for 10 minutes. Mix all remaining ingredients together. Add to yeast mixture. Cover and refrigerate. Use as desired. Drop spoonful in greased muffin pans. Bake at 350° until light brown.
Cook beef until tender at 350° in oven. Tear into small pieces. Add a little cornstarch to thicken broth just slightly. Add vegetables and cook until done. The amount of vegetables can be changed to adjust to the amount of meat used.
Leave 1 layer of cake whole. Cut out other layer, making rabbit ear on left side and rabbit ear from right side. The center portion of this layer will be the bowtie.
Cook the butter and sugar together; boil 2 minutes, stirring continually. Then add cinnamon and nuts. Pour over the crackers that are lined in a cookie sheet (break crackers apart to fully line the cookie sheet). Bake at 350° for 10 to 12 minutes. Remove from oven; sprinkle with one 6 ounce package of chocolate chips. Cool 5 minutes, then cut into pieces and place on wax paper lined cookie sheet. Cool further.
Mix water and Jell-O, stir well. Add 7-Up and drained pineapple. Refrigerate until hard.
Beat margarine, sugar, vanilla and eggs at high speed for 3 minutes. Combine all dry ingredients. Add alternately with water to creamed mixture. Blend just until combined. Add candy. Pour into two greased and cocoa dusted 9-inch cake pans. Bake at 350° for 30 to 35 minutes. Cool on wire rack for 5 to 10 minutes. Remove from pans and completely cool.
Marinate the salmon after cutting it into strips (finger size) with lemon, salt, pepper, soy sauce and minced garlic. Add a drop of red wine, if desired. Keep in the refrigerator for 3 hours or overnight.
Mix ingredients in a 9 x 13-inch pan. Top with 1 cup corn flakes. Bake at 350° for 45 minutes.
Brown hamburger meat; drain. Add beans, chili seasoning, tomato sauce and water (depending on how thick you like it). Cook in large pan until boiling. Serve hot.
Mix all together and pour melted bark over all. Dip out on wax paper or foil.
Mix eggs, sugar, oil and milk together and stir. Then add rest of ingredients to mixture and beat well. Bake at 350° until done.
Spray saucepan with nonstick cooking spray. Brown ground turkey in pan. Add remaining ingredients and stir well. Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
Sift dry ingredients into large bowl; add remaining ingredients. Mix well. Pour into 3 well greased loaf pans. Bake at 350 degrees for 50 - 60 minutes.
Combine 2 1/2 cups sugar, syrup and 1/4 cup water in saucepan. Boil until mixture spins a long thread. Beat egg whites until stiff. Add remaining sugar gradually. Pour boiling syrup over egg whites in thin stream, beating until mixture stands in peaks. Add nuts and pour into buttered platter. Cool. Cut into squares.
Preheat oven to 350°. Blanch the peppers and set aside. Meanwhile, in a large skillet, saute the onion in olive oil until just softened. Add sausage and saute until browned. Remove the skillet from the heat; add bread crumbs, cheese and egg and mix well. Cut peppers lengthwise, then stuff with sausage mixture. Place stuffed peppers into a baking dish and bake for 20 to 25 minutes at 350°. Yields 4 servings.
In saucepan, mix vinegar, water, sugar, mustard, pepper, salt, cayenne pepper, lemon, onion and butter. Simmer, uncovered, 20 minutes. Add catsup and Worcestershire sauce; bring to a boil. Drain to remove lemon and onions. Makes about 1 1/2 cups.
Place broccoli in 1 1/2-quart baking dish. Bake at 350° for 7 minutes to partially thaw. Stir in rice, chicken or ham, soup, milk, half the cheese and onion, then sprinkle with remaining cheese. Bake for 45 minutes or until hot and bubbly. Makes 3 servings.
Preheat oven to 400°. Place margarine in a 9 x 13-inch pan and melt in heated oven. Place eggs, green chilies, soda, spinach (squeeze spinach dry) and flour in a blender and blend. In separate bowl, place grated cheeses and add egg mixture; stir well. Add margarine and pour into pan. Bake 15 minutes at 400°, then reduce heat to 350° and bake an additional 30 to 40 minutes. Let stand for 5 minutes before serving.
Sauce: Brown together onions, garlic and ground beef. Add tomato sauce, tomato paste, water, oregano and bay leaves. Simmer 3 to 4 hours. Cook noodles. When sauce is ready, drain noodles and work in following order in oblong pan:
Mix sugar, cocoa and cornstarch together. Stir in rest of the ingredients and beat slightly with whisk. Pour into uncooked pie shell. Bake at 350° for 30 to 45 minutes. Takes 35 minutes in my oven. This pie will still be shaky, but will set up. Do not cook over 45 minutes.
Cook raisins in water for three minutes. In a bowl, mix sugar, flour, salt, nutmeg and cinnamon; add to raisins. Cook until mixture thickens. Add butter and lemon juice, stirring well. Pour into unbaked pie shell and bake in a 350° oven for 50 minutes.
Beat eggs slightly. Add buttermilk and milk. Mix well, then add rest of ingredients. This pie makes its own crust. Bake for 1 hour and 15 minutes at 300°.
Blend together flour, margarine and nuts. Press into 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Cool. Blend together cream cheese and powdered sugar. Mix in Cool Whip. Spread over cooled crust. Mix instant chocolate pudding with milk. Mix until thick. Put this on top of cheese mixture and use rest of Cool Whip on top.
Work together with hands. Roll into medium size balls and bake 20 minutes at 400° until done.
Clean chicken and cut off wings. Split chicken open along middle of breast bone. Salt and pepper chicken. Place flat, along with wings, on hot charcoal grill, turning occasionally, until done. (You can use oven baked, broiled/browned chicken in place of grilled one, but not quite as good.)
Arrange chicken in a lightly greased 9 x 13 baking dish. Top with cheese slices. Combine soup and wine. Stir well. Spoon sauce over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 minutes.
Shave small amount off bar for top of pie. Melt Hershey bar in double boiler. Fold melted bar into Cool Whip. Place in pie shell and top with shavings. Place in refrigerator until served.
In a large saucepan, combine chicken broth, chicken, frozen vegetables, curry and thyme. Bring mixture to boil; reduce heat and simmer 1 hour. Whisk together milk and flour until flour is dissolved; stir into soup. Cook and stir until mixture thickens, then simmer 2 minutes more. Season with salt and pepper to taste. Ladle into bowls and sprinkle green onion slices on top.
Brown hamburger and put in bottom of pan. Thinly slice onion on top of hamburger. Thinly slice potatoes; add green beans, stewed tomatoes and tomato juice. Stir together; sprinkle with a little brown sugar, salt, pepper, onion salt and garlic salt. Simmer for two hours over low heat until potatoes are done.
Mix all ingredients together. Pour into a greased casserole dish. Bake at 350° for 35 to 40 minutes or until light brown on top. May be served hot or cold.
Combine oil, onion, wine, lemon juice, parsley, Worcestershire sauce, dill weed and salt. Place shrimp in a plastic bag and set in a deep bowl. Pour marinade mixture over shrimp. Close bag. Marinate 3 to 4 hours in the refrigerator. Drain shrimp, reserving marinade.
Bring a large pot of water to a rolling boil. Drop in the cabbage leaves; blanch for 8 to 10 minutes. Remove from the pot, rinse in cool water and drain.
Mix together the flour, butter and pecans. Pat and spread into a 9 x 13-inch cake pan. Bake at 350° for 15 minutes. Cool.
Peel onions, cook in boiling, salted water for 15 min. In saucepan melt butter, flour, salt, curry powder and paprika. Add milk, cook and stir till thick and bubbly, stirin onions. Put in 1 quart casserole dish. Bake 350° for 35 min.
Measure cereal into large bowl. Butter a 13 x 9-inch pan. Melt 5 cups marshmallows, corn syrup, butter and chocolate chips in microwave, uncovered in microwavable bowl, on High for 2 to 3 1/2 minutes, stirring after each minute until smooth when stirred. Stir in vanilla and pour over cereal in bowl. Mix quickly with chocolate until coated. Stir in 1 cup marshmallows. Press mixture evenly in 13 x 9-inch pan with back of buttered spoon. Let stand at least one hour or refrigerate if a firmer bar is desired. Cut into 2-inch squares. Makes 24 squares.
In a double boiler over low heat, melt 50 caramels and 1/3 cup of evaporated milk. To a German chocolate cake mix, add 3/4 cup of melted butter and 1/3 cup evaporated milk. Mix well; put 1/2 of batter in a greased 9 x 13 pan and bake for 6 to 7 minutes at 350°. Remove from oven and sprinkle 1 cup of chocolate chips and 1 cup of chopped nuts (optional) over the top. Pour melted caramels over that. Then distribute the remaining half of the cake mixture by spoonfuls over this. Bake at 350° for 15 to 18 minutes. Cool and cut.
Place all the ingredients in a small electric coffee grinder, spice grinder or blender. Grind for 10 seconds or until mixture is fine. Insert a funnel in the top of a glass salt shaker. Pour the mixture into it and tap the funnel lightly to fill the shaker. Cover the rest of the mixture tightly and store it in a cool, dry, dark place. Makes about 1/2 cup.
Brown ground beef with a little onion and basil. In shallow baking dish, 13 x 9 x 2-inch, arrange alternate layers of lasagna noodles, sauce and beef, cottage cheese, shredded cheeses and olives. Bake uncovered at 350° for 30 minutes.
Cook rice in the usual manner. While hot, combine it with sour cream, cheese and chilies. Pour into a greased casserole dish. Dot with butter and heat for about 30 minutes in a 350° oven until top is browned. Serves 8.
In a saucepan, combine sugar, cream of tartar and cinnamon. Place over medium heat; add boiling water. Boil and stir until syrup spins a thread. Remove from heat; add pecan halves and vanilla. Stir briskly until nuts are coated. Pour out onto waxed paper and separate with fork. Cool and store.
Grease a 13 x 9 x 2-inch pan with butter; set aside. Place cereal in a large bowl; set aside. Unwrap caramels and place them in a 1-quart glass dish. Add marshmallows, shortening and water, stirring after each minute. Microwave on High for 4 minutes, or until shapes are melted.
Mix bread crumbs, cheese, parsley, salt and pepper. Melt margarine and stir in garlic powder. Dip chicken into margarine and then into dry mixture to coat. Bake at 325° for 30 to 40 minutes.
Drain pineapple and bring pineapple juice and sugar to boil. Add 1 cup boiling water to gelatin and let cool. Add rest of the ingredients. Chill.
Cover the carrots with water in a saucepan and cook until fork tender. Drain well. Add butter and brown sugar. Cook until sugar dissolves and carrots are glazed. Sprinkle with parsley.
Cook ribs for 8 hours in a crock-pot. Drain the juice (fat) off. Stir the sweet and sour sauce and brown sugar together and pour over ribs. Drain the pineapple and sprinkle it on top of ribs. Cook 1 more hour and serve!
Let all ingredients come to room temperature. Sift dry ingredients together 3 times. Beat shortening and margarine until light and fluffy. Add eggs, one at a time, beating well. Add extract. Now alternately add dry ingredients and milk, ending with dry ingredients. Bake at 325° in a tube pan 30 minutes. Remove from oven and let cool 15 minutes. Turn out and enjoy.
Mix beef, cayenne and salt to taste. Divide into 8 portions and put on a clean board. Flatten each into a triangular shape, about 4-inches on each side. Press cheese into center of beef. Mold and seal evenly around cheese, being very careful to cover the corners. The edges must be well sealed or the cheese will leak out during cooking. Beat eggs in a shallow bowl, spread out the bread crumbs on a large, flat plate. Dip triangle into the egg, then into the bread crumbs, pressing firmly to coat evenly. Repeat a second time with each triangle. Pour enough oil into a deep-fat fryer to come 1/2 way up the sides of the triangles. Using a slotted spoon, lower 1/2 the triangle into the hot oil and fry until browned. Turn.
Combine all ingredients except the steak in a saucepan. Bring to a boil and simmer 5 minutes. Cut steak in serving size pieces. Place in large roaster pan. Pour sauce over meat. Cover tightly and bake in 325° oven for 1 1/2 to 2 hours or until tender.
Mix cake mix, butter, 1 egg and pecans. Press mixture into a 9 x 13-inch pan. Cream together cream cheese, 3 eggs and powdered sugar. Mix until very smooth. Pour mixture over and bake in preheated oven at 350° for approximately 35 minutes or until light or medium golden. Remove from oven and let cool. Cut into small 1 x 1-inch to 2 x 2-inch squares and eat like crazy.
Melt butter with seasonings and lemon juice. Panfry both sides until done. This works for both fish and chicken fillets.
Fry chops quickly. Place in baking dish (single layer). Sprinkle chops with rice and in between. Spread loose onion rings over top. Add soup and 1 can of water. Bake at 350° uncovered for 45 minutes. Cook covered 1/2 hour more.
Mix peanut butter, honey (or syrup) and brown sugar in a bowl. Stir in milk and cereal. Roll mixture into small balls. Roll balls in crushed cereal.
Press graham cracker crust in 13 x 9-inch pan. Beat exactly 10 minutes the soft margarine, sugar, eggs and vanilla. Spread this over crust; cut large banana lengthwise in thirds. Lay across filling. Drain large can of crushed pineapple and put over banana. Spread large container Cool Whip over pineapple. Sprinkle with crushed nuts and maraschino cherry halves. Refrigerate before serving.
Mix cottage cheese, 1 1/2 cups Mozzarella cheese, egg, oregano, and green beans together; set aside. Cook noodles per instructions. In 9 x 13-inch pan, layer the following until ingredients are all used: 1/3 sauce on bottom, 1/3 noodles, 1/2 green beans mixture and repeat. Sprinkle remaining Mozzarella cheese on top. Pour liquid around the edges. Cover with foil. Bake at 350° for 1 1/4 hours.
Cream the sugar, shortening, eggs, salt and vanilla. Add flour and buttermilk mixed with soda. Alternate adding mashed bananas and nuts. Spoon mixture into four 1-pound coffee cans that have been well greased and floured. Fill each half full. Bake at 300° for about 1 hour. Cool before putting lids on. May be frozen.
In large saucepan, pour 2 cans beans. Cut franks into bite sized pieces. Add to beans. Add pineapple with juice. Stir and simmer about 10 minutes. Serves 4.
In a large pot, cover peas with water almost to top of pot. Cook on medium approximately 1 1/2 hours. Test for softness. Peas must be soft enough to mash. Add 1/4 cup ham base and mash. Thicken with roux.
Cut meat into bite size pieces. Brown meat in a large soup pot in a small amount of water. After meat has browned, fill pot halfway with warm water. Add salt, pepper, bouillon and pot herb, then add vegetables and crushed tomatoes. Bring to a boil, then reduce heat and simmer for about 2 to 3 hours. Serve with buttered roll or bread. Add macaroni, if desired.
Dissolve yeast in the water and mix into mashed potatoes. Put in a jar with a loosened screw lid and leave out on counter for 3 days. Stir occasionally. After 3 days, add 1/2 cup flour and 1/2 cup water. Stir in and let sit for 8 hours. Then add 1 cup flour and 1 cup water. Stir in and let sit for 8 hours. Now you may add 2 cups flour and 2 cups water. Let sit for 8 hours. From now on it may be doubled every 8 hours, but at this point there is enough starter in the jar to be used and still leave at least a half cup starter in the jar. Store in the refrigerator and stir occasionally through the week. Keeps indefinitely and gets better over the years. To keep the starter going, be sure to add back to the starter equal amounts of water and flour for what was used in a recipe. If your recipe calls for 2 cups of starter, add 1 cup water and 1 cup of flour to starter and stir in and leave out for 8 hours or overnight. If starter is not used for over a week, stir in a teaspoon of sugar and stir well. Store in covered crockery or glass container, not metal.
Boil chicken; remove meat from bones and cut into pieces. Cut the tortillas into 1-inch strips. Mix the soups, salsa, onion and milk. Place a layer of tortilla strips in casserole dish, then a layer of chicken, then soup mixture; repeat. Top with cheese. Bake for 1 hour at 300°.
Melt butter in a 13 x 9-inch baking dish. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour and milk to form dough. Roll dough out to form a rectangle. Spread apples over dough. Sprinkle cinnamon over apples. Roll into jelly roll. Slice into 1/2-inch slices. Place in butter. Pour water and sugar over dough. Bake at 350° for 50 minutes or until top is brown.
Mix first 3 ingredients together; put in refrigerator overnight. Next day, pinch off dough and pat out in greased hand. Put 1/2 teaspoon preserves in round of dough and fold over. Bake at 350° for 30 minutes.
Preheat oven to 325°. In an 8-inch square baking dish, layer the above ingredients in order. Cover well with dish cover or aluminum foil; no peeking allowed during the baking. Bake for 2 1/2 hours and serve over rice. Serves 5 or 6.
Mix puddings as directed on packages. Mix the cream cheese and vanilla pudding together. Use a 13 x 9 x 3-inch pan.
In a large bowl, mix oil, vinegar, salt and pepper. Add tomatoes, zucchini, onion and cheese; toss lightly. Cover and chill. To serve, toss and spoon onto lettuce leaves.
Slice cooked peeled potatoes lengthwise in 3/4-inch slices. Arrange in single layers in baking pan. Melt margarine in saucepan. Stir in brown sugar, salt, cinnamon, nutmeg, syrup and orange juice. Cook over low heat until sugar dissolves and syrup is formed, stirring constantly. Pour over potatoes. Bake at 350° for 45 minutes, basting occasionally.
Put 5 quarts water into a large pot; bring to a rolling boil. Take spaghetti and break and drop into boiling water. Let cook for about 12 minutes or until done. Do not overcook. While spaghetti is cooking, take hamburger and fry. Then drain and rinse with hot water. Put back into skillet; add spaghetti sauce and heat. Drain spaghetti and rinse with hot water. Put back in kettle and pour in hamburger mixture. Stir until mixed.
Bring to boil pineapple juice (reserved from pineapple) with enough water to make 2 cups, jello, and marshmallows. Cook until mixed well. Let cool. Add cottage cheese, cool whip, nuts, and pineapple. Chill until ready to serve.
Put chili beans in pot; add water. Add minced garlic. Add onion soup mix, chili powder and red pepper to taste. Simmer low for 20 to 30 minutes. Blend with sharp blade until like mashed potatoes. Serve with chips.
Beat eggs, milk and sugar. Cook rice as directed on package. When it is done mix all ingredients together. Put a little butter on top of rice pudding and sprinkle with nutmeg. Turn into a loaf pan and bake at 350° for 45 minutes. Serve warm.
On medium heat, saute garlic and onion in a saucepan. Add tofu and tomatoes. Add bay leaves, parsley and basil and heat until bubbly.
Mix all but 1/2 stick of oleo; put in a 13 x 9-inch baking dish. Top with 2 cups crushed corn flakes and 1/2 stick of melted oleo. Bake for 1 hour at 350°.
Chop and mix vegetables together. Pour Caesar salad dressing over vegetables; toss and refrigerate.
Mix pudding with milk by directions on package until thick. Stir in half of large container of lite Cool Whip with mixer until mixed; this will be soupy. Spread a small layer of this mixture on bottom of dish (9 x 9-inch). Layer every other layer with graham crackers; spread pudding on crackers. Last layer should be pudding. Sprinkle pecans on top for icing. Store in refrigerator.
Grease and flour a 9 x 9 x 2-inch pan. In a mixer bowl, beat shortening on medium speed for 30 seconds. Add flour, sugar, milk, egg and vanilla. Beat with a mixer until blended. Beat 2 minutes; pour into pan. Bake at 375° for 25 to 30 minutes or until done. Cool. Frost as desired.
Put first three ingredients in top of double boiler until melted. Pour in mixing bowl and add remaining ingredients in order listed. Bake at 350° for 35 to 40 minutes.
Cream together the Ricotta cheese, cream cheese and sugar. Add the eggs, one at a time. Beat after each addition. Add the flour, alternating with the sour cream and vanilla. Pour into a greased and floured spring-form pan. Bake at 350° for 1 hour. Shut off oven. Open oven door and leave cake in oven for 1 hour longer. Take out of oven; cool completely before removing from pan. Refrigerate until ready to serve.
Mix 1 cup flour, 1 stick margarine and 3 tablespoons powdered sugar. Pat into an 8 x 10-inch pan. Beat together 2 eggs, 1 tablespoon flour and 1 cup sugar. Pour this over the cut up rhubarb and mix. Put into crust and bake at 375° for 10 minutes, then at 350° for 25 minutes.
Cream the butter and sugar. Blend in flour and corn meal. Add eggs, beating well. Blend in milk and flavorings. Pour into pie shell. Bake at 250° and increase temperature to 375° for 45 to 60 minutes.
Layer vegetables in 9 x 13-inch casserole dish in following order: lettuce, celery, eggs, frozen peas (uncooked and not thawed), green pepper and onion. Place crumbled bacon on top.
Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple syrup. Stir and chill until thickened. Add the remaining ingredients before gelatin sets. Pour into mold and refrigerate until firm. Serves 10.
Cream sugar and butter. Add milk and unbeaten eggs. Mix well. Add flour, baking powder and a dash of nutmeg. Pour into well-greased loaf pan. Sprinkle the top with nutmeg and cinnamon mixture, nuts and sugar. Dot with butter. Bake at 350° about 20 minutes. Check for doneness with a broom straw or toothpick.
Combine first 3 ingredients; press into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 250° for 10 minutes; let cool. Beat cream cheese on medium speed with mixer until light and fluffy; add 1/3 cup sugar, mixing until well blended. Fold in Cool Whip and spread over pretzel crust. Combine gelatin and boiling water in bowl, mixing until dissolved. Add cold water and chill until consistency of unbeaten egg white. Stir in strawberries; pour over cream cheese layer. Refrigerate until firm. Cut into squares. Serve on lettuce leaves and dollop with mayonnaise, if desired.
Mix well in order given and form into rolls. Wrap in wax paper and chill for 1 hour. Slice and place on ungreased cookie sheet. Bake in 375° oven for 10 minutes.
Cream oleo, shortening and sugar; add egg yolks. Then add flour and soda alternately with buttermilk. Add vanilla, coconut and pecans. Fold in egg whites. Bake at 350° for about 25 minutes. Makes 3 layers.
Heat oven to 375°. In a small bowl combine preserves, scallion, soy sauce and ginger. Place chicken pieces on a rack in a roasting pan and roast for 15 minutes. Pull out pan and brush chicken with the apricot mixture. Return to oven and continue roasting, turning and brushing chicken frequently with the apricot mixture until done, about 45 minutes. Makes 4 servings.
*Add 1 tablespoon of vinegar to 1 cup milk to sour. Let stand 5 minutes.
With the above ingredients on hand, let's get started on our happy chore of putting together a good, wholesome hearty Marriage Stew. First, combine the 2 concerned persons with the 2 cups of love in an adequate, comfortable mixing area. Next, blend in the understanding and patience; beat lightly with a spoon made of laughter until the mixture is smooth and fluffy. Now, add the 2 cans of trust; pour the mixture into the casserole of life and place over very low heat to simmer. This is also the time to add tears, dreams, touching, remembering or any other spices you feel will make your stew more exciting.
Melt chocolate in saucepan over very low heat, stirring constantly. Cool. Cream butter with egg yolks in bowl. Add confectioners sugar gradually, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into 30 to 35 balls. Roll in cocoa. Store in airtight container
Melt 2 sticks margarine. Add peanut butter, confectioners sugar and graham crackers; mix well. Press mixture into pan (at least 9 inches). Melt third stick of margarine with chocolate chips. Pour onto other mixture; spread evenly. Refrigerate until hardened. Cut into 1-inch cubes. Keep in refrigerator.