HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Add other ingredients as listed; stir until well mixed. Let stand at room temperature, covered with cloth, until double in bulk. Punch down and wait 5 minutes.
Wash 1 medium potato per person. Cut in half lengthwise and brush cut surfaces with melted butter, margarine or vegetable oil. Dip in a mixture of Parmesan cheese and pepper. Place cut side down on a greased baking sheet and bake at 375° for 25 to 30 minutes or until potatoes are tender.
Sprinkle raisins, figs and almonds with small amount of flour. Cream the butter; blend in molasses. Sift baking powder, flour and salt together twice. Beat eggs. Add milk and honey. Stir well. Add milk mixture and flour mixture alternately to creamed butter; mix well. Stir in spices, raisins, figs and almonds. Pour into cake pan. Bake for 1 hour at 325° to 350°. Serves 15 to 18.
Heat butter in saucepan until bubbly, but not browned. Put egg yolks, lemon juice, salt, pepper and mustard in blender container. Cover and turn on low speed about 5 seconds.
Heat oven to 400°. Blend butter and biscuit mix until mixture is coarse crumbs. Stir in egg, nuts, cheese and pepper. Drop by teaspoon onto greased cookie sheet. Bake 8 minutes. Store in containers lined with paper towels. May be reheated. Makes 4 dozen balls.
Mix eggs and sugar. Beat until fluffy. Add flour and melted butter. Mix well. Add chocolate chips, nuts and vanilla, stir well. Pour into pie shell. Bake at 350° for 55 minutes. Cool before cutting.
Whisk together mustard, sugar, molasses, bourbon, and soy and Worcestershire sauces; set aside. Mix pecans and bread crumbs; press chicken breasts firmly into crumbs, coating well. (Note: Chicken can be pounded with mallet to tenderize.) Heat 2 tablespoons butter in skillet until bubbly hot; add chicken. Cook to a nice brown on both sides. In small saucepan, bring bourbon mixture to a low simmer (watch carefully). Add 6 ounces butter, 1 piece at a time; allow each piece to melt before adding the next. Do not reheat. Arrange chicken on platter or plates. Pour sauce over chicken and sprinkle with sliced scallions.
Cook! Bring mixture to full boil and allow to cook for a few minutes, stirring constantly.
Roll dough to desired thickness. Spread with soft butter and sprinkle generously with brown sugar and cinnamon. Roll dough and cut in about 1-inch slices. Let raise in pans until double. Bake in moderate oven until rolls are done.
Brown beef and onion, drain. Add: ranch dressing, taco mix, and water. Mix and let sit. In large pot mix beans, tomatoes, and corn. Add meat mixture. Heat and simmer for 2 hours. This recipe is better if cooked on top of stove instead of crock pot. To serve, place 2 tablespoons of sour cream in each bowl. Fill with soup and top with shredded cheese and corn chips.
Chop meat and onion in blender; drain. Mix with dash of Worcestershire sauce and roll in nuts.
Combine all ingredients thoroughly. Pack into loaf pan. Bake at 350° for 1 hour or until done.
Spoon apple pie filling into the pie shell. Sprinkle with lemon juice. Cut peanut butter and margarine into mixture of flour, brown sugar, spices and lemon peel. Spread over surface of pie. Bake at 400° for about 20 minutes or until topping is bubbling hot.
Proof yeast: Put 1/2 cup water (110°) in glass. Sprinkle in 2 packages yeast; stir with a fork until well dissolved. Stir in sugar and cover with paper towel. Set aside for 5 to 20 minutes.
Pour soup into small pan. Cook, covered, for 1 1/2 minutes. Stir well. Beat in cream cheese, lemon juice, paprika and garlic powder. Keep warm over a candle warmer. Serve with crisp vegetables.
When Jell-O is partially set, beat until fluffy. Add cheese and pineapple in which sugar has been dissolved. Stir in nuts, then fold in whip cream. Place in a 9 x 12-inch pan and chill until firm. Cut in squares. Serve on crisp lettuce plain or sprinkled with nut meats.
Cook macaroni and drain. Add tuna, mushroom soup, cream, toast and eggs. Bake in 375° oven about 35 to 45 minutes.
Place rice in buttered casserole dish. Add fryer pieces. Sprinkle soup mix over chicken. Spoon on cream of chicken soup. Pour chicken broth directly from the can over all carefully. Cover and bake at 350° for 1 1/2 hours.
Cook sugar, milk, marshmallows, margarine and salt over medium heat. Boil and stir for 5 minutes. Take off heat; stir in 6 ounce package chocolate chips, nuts and vanilla. Spread in buttered 8-inch square pan. Cool and cut.
Thaw broccoli. Mix with corn, crackers, salt and pepper. Place in a buttered casserole and top with grated cheese. Bake at 350° for 45 minutes.
Sift dry ingredients together, including sugar. Add remaining ingredients and mix until smooth. Apportion batter among three loaf pans which have been greased and floured.
Mix first four ingredients together thoroughly. Stir in soda dissolved in hot water. Mix together flour, salt, ginger, nutmeg, cloves and cinnamon. Add to first mixture, mixing thoroughly. Chill dough. Drop by teaspoon 2 inches apart on a greased cookie sheet. Bake in 400° oven 7 to 8 minutes. Ice while still warm.
Heat oil and saute onion and garlic about 5 minutes. Add tomato paste, tomato sauce or canned tomatoes, salt, pepper, sugar, oregano, bay leaves and water. If too thick, add a little more water. Add meatballs and simmer 1 to 2 hours. Serve over cooked spaghetti with garlic toast.
Simmer all together a couple hours and serve warm. Wassail simmering on the stove adds a delicate aroma to the Christmas season and has long been a favorite in our Holiday Open House.
Heat oven to 325° to 350° for glass baking dish. Microwave chocolate and margarine in a bowl on High for 2 minutes or until melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased, foil-lined, 13 x 9-inch pan. Bake 30 to 35 minutes. Do not overbake. Makes 24.
Combine 1/2 package (1 1/2 cups) miniature marshmallows with well-drained crushed pineapple. Break cream cheese into small pieces and mix with whipping cream and remaining 1/2 package (1 1/2 cups) miniature marshmallows. Place both pineapple-marshmallow mixture and marshmallow-cream mixture in the refrigerator for several hours or overnight until marshmallows are well softened. Shortly before serving, beat marshmallow-cream mixture until like whipped cream. Fold in the pineapple-marshmallow mixture and 4 cups chopped fresh cranberries. Place in serving dish or dishes and refrigerate until served.
Combine first 5 ingredients in a Dutch oven. Bring to a boil over medium heat. Reduce to low and cook 10 to 15 minutes or until tender. Put the margarine in an 11 x 13-inch dish. Let melt in oven. Remove dish. Combine the last five ingredients and mix well. Pour over the dish of melted margarine. Do not stir. Spoon the peach mixture over the margarine and batter mixture. Do not stir. Bake for 50 minutes or until lightly brown in a 350° oven.
Rinse beans. In a large pot, cover beans with 2 quarts cold water. Bring to boil; boil gently for 2 minutes. Remove from heat; let stand 1 hour. Add seasonings. Boil gently until beans are tender (3 to 3 1/2 hours). Add onion the last 1/2 hour. Cut ham off beans and return to soup. Serve hot with hot cornbread or corn muffins.
In a small bowl, combine the mayonnaise, sugar and vinegar. Chill the dressing for at least 1 hour before serving. In a salad bowl, layer broccoli, bacon, cheese and onion. Pour the dressing over the salad and toss before serving. Serves 6.
In medium bowl stir cream cheese until smooth. Stir in remaining ingredients. Cover. Refrigerate until serving time (2 hours).
Cream butter and sugar in large mixing bowl until fluffy. Gradually add flour and salt and mix well. Press dough into two ungreased 8 x 1-inch round baking pans. Bake at 325° for about 25 minutes. Slice into wedges and poke all over with a fork prior to cooling. When cooled, dust with powdered sugar and remove from pans. Makes 16 wedges.
Cook meat and drain. Add onion and garlic. Cook 2 to 3 minutes. Add corn, tomato sauce, salt and pepper to meat mixture. Layer in greased casserole, alternating with meat mixture, tamales and olives. Top with grated cheese. Bake at 350° until bubbly, approximately 25 minutes.
Mix nuts and coconut and press in bottom of 9x13 pan. Mix cake as directed on package and pour over nut mixture. Combine cream cheese, margarine and powdered sugar and drop on top of cake. Bake at 350° for 45 minutes to 1 hour.
Peel and slice potatoes. Add bacon, celery seed, salt and pepper. Set aside. Saute onions in bacon drippings until clear. Add flour and mix well. Add vinegar, sugar and water, stirring until mixture thickens slightly. Pour over potatoes. Stir well. Best if allowed to sit 1/2 hour.
Cream together the margarine and sugars. Add egg and peanut butter. Sift together the flour, salt and baking soda; add to creamed mixture. Fold in nuts. Roll into small balls; press down with sugar coated fork. Bake at 400° for about 8 minutes.
Heat oil in 4-quart pot. Brown meat completely. Remove meat. Saute onion in remaining oil, then add flour and stir well. Return the meat to pot. Salt and pepper to taste. Also add Worcestershire sauce, bouillon cubes and water. Stir well. Bring to boil and stir until liquid thickens. Reduce heat to medium. Add potatoes and carrots. Cook 1 1/2 to 2 hours. Add peas 15 minutes before serving. Serve over biscuits.
Boil squash until tender; drain off all water. Place in baking dish and mix in carrots and onion (chopped). Put salt, pepper and dots of butter on top. Add chicken or mushroom soup mixed with sour cream. Mix all together. Place Pepperidge Farm stuffing on top. Sprinkle on cheese. Bake at 350° about 20 minutes.
Mix ingredients. Preheat oven to 350°. Drop by teaspoonfuls. Bake 12 minutes. Do not overbake.
Combine in saucepan and melt and stir over medium heat just until morsels and margarine are melted. In large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2 ounce) package miniature marshmallows. Pour chocolate mixture into nut mixture. Mix well. Spread into wax paper-lined 13 x 9-inch pan. Chill 2 hours. Cut in squares.
Mix apples and spices. Spread in greased pie plate (10 x 1 1/2-inch). Beat next four ingredients and 1/2 cup Bisquick 15 seconds in blender on high or 1 minute with hand beater. Pour over apples. Mix remaining ingredients until crumbly and sprinkle on top. Bake until knife inserted in center comes out clean, 55 to 65 minutes at 350°.
Stir together sugar, peanut butter, butter and milk in large saucepan; bring to a boil. Cook 1 minute after reaching boiling point. Remove from heat; add coconut, cocoa, vanilla and oats. Mix well and drop by spoonfuls on wax paper. Let cool.
Combine sugar, flour and meal in a large bowl. Toss lightly with fork. Add remaining ingredients. Beat with electric mixer until smooth. Pour into unbaked 9-inch pie shell and bake 35 to 40 minutes at 350° or until top is golden brown.
Work butter and flour like for a pie crust. Add remaining ingredients, except for the pie filling. Place about 1/2 to 3/4 cup of the batter in a small bowl. Spread the rest of batter into an ungreased jelly roll pan. Add flour to reserved batter to make a rollable dough. After spreading pie filling over batter, crisscross strips of the "pie dough" over the fruit filling.
Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 30 minutes. Discard bay leaf. Use as a basting sauce for chicken, pork or beef.
Spread hash browns evenly in shallow baking dish. Scald milk; add oleo and seasoned salt. Sprinkle green onions and cheese over potatoes. Pour seasoned milk over all and bake covered in 350° oven for 25 to 30 minutes.
Combine salmon with salmon liquid. Add all other ingredients and mix thoroughly. Form patties and fry in butter until nicely browned. Makes 2 to 4 servings.
In a skillet, cook meat, onion and garlic; drain. Stir in steak sauce, tomato sauce, chili powder and salt. Simmer uncovered 10 minutes, stirring occasionally. Spoon mixture into taco shells. Place on cookie sheet. Bake at 350° for 5 minutes. Garnish with shredded mild Cheddar cheese, diced tomatoes, shredded lettuce and taco salsa if desired.
Place a 1/4-inch bed of drained sauerkraut in a roasting pan. Sprinkle with seasoned salt and brown sugar. Arrange chops on top. Cover pan and bake at 350° for 1 hour and 15 minutes. Uncover and pour over dry sherry. Bake 20 minutes or until browned. Serve chops topped with vegetables.
Cream butter and sugar. Beat in eggs and vanilla. Stir together flour, chopped nuts, cocoa, baking powder and 1/4 teaspoon salt. Stir and put into greased glass pan (12 3/4 x 9 x 2-inch). Bake at 350° for 15 minutes. Sprinkle with marshmallows over top. Bake for 3 minutes more. Cool.
Mix margarine and sugar. Stir in Karo, egg yolk and flour. Chill. Roll into 1-inch balls. Dip in slightly beaten egg white. Roll in nuts. Place on greased baking sheet. Press thumb in center of each cookie. Bake in 325° oven about 20 minutes. While warm, fill with jelly. Makes 24.
Mix sugar and flour. Add eggs; beat slightly. Add oleo and coconut. Pour into crusts. Bake at 350° for 45 minutes. Makes 2 pies. Can be frozen after cooking.
Prick eggs with toothpick. Add beets. Boil other ingredients together and pour hot mixture over beets and eggs. Refrigerate. Ready in 2 days.
Brown beef strips very slowly. Add onion soup and 1 cup water. Cook, covered, about 1 hour. Stir in mushroom soup and mushrooms. Cook 15 minutes. Stir in sour cream (just before serving). Serve over noodles or rice.
Boil potatoes. Peel, cool and mash. Mix well with all ingredients. Pour into pie shell (unbaked) and bake at 350° until done.
Mix. Spread on English muffins. Place under broiler until brown. Cut into bite size pieces to serve.
Mix the water, sugar, cornstarch and Karo syrup; boil. Remove from heat. Add 3 large tablespoons strawberry Jell-O (dry). Cool. Put fresh strawberries into baked crust. Pour filling over berries. Refrigerate.
Preheat oven to 425°. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over other half of tortilla and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with fiesta rice.
Mix all ingredients in order by hand. Pour into greased loaf pan. Bake at 350 degrees for 35 to 45 minutes. To be served as a side dish with meat dishes.
In a large bowl, combine first 6 ingredients. Add eggs and oil to flour mixture. Stir sour cream and vanilla into batter. Press some of the excess water out of grated zucchini and stir into batter. Add raisins and/or nuts. Combine well. Pour into 2 greased loaf pans. Bake in a preheated 350° oven for 1 hour.
Melt together sugar, Karo syrup and peanut butter but don't boil. Add mixture to Special "K" in large bowl. Spread in 9 x 13-inch buttered pan. In double boiler, melt chocolate chips and butterscotch chips with powdered sugar. Spread over hot bars. Cut into squares when cool.
Add altogether to make a batter and pour into a greased skillet. (I use Pam to grease skillet.) Bake at 350° for about 15 minutes or until brown.
In blender bowl, combine cream cheese, flour, 1/2 cup milk, Molly McButter, paprika and pepper. Blend on medium speed 2 minutes until smooth. Add remaining milk. Blend to mix. Pour into a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; continue cooking and stirring 2 minutes until thickened. Makes 1 cup (8 ounces). Use as a vegetable dip or serve hot over broccoli, cauliflower or macaroni.
Bring the ingredients to a boil and simmer for 15 minutes. This mixture can sit on the stove and make the house smell great all afternoon. Before serving, add 1 quart Port wine. Simmer. Strain and serve.
Add broccoli and onion to 6 cups hot water and boil 10 to 12 minutes. Add seasonings and cheese until cheese melts. Add milk, half and half and butter. Stir and heat to boil. Mix 1/2 cup water and 1/3 cup flour. Add to hot mixture. Cook and stir until soup is consistency of heavy cream.
Brown meat lightly. Drain off fat. Season with taco seasoning. Pour out on paper to absorb the rest of fat. Toss all together in a big bowl. Add Doritos, add dressing last. Serve.
Combine graham cracker crumbs,1/4 c sugar, and butter. Press into dish. Set aside. Combine cream cheese, eggs, 3/4 c sugar. Beat until fluffy, spread over crust. Bake at 350 for 20 minutes. Let cool. Combine pkgs of vanilla instant pudding mix and milk. Beat for 2 minutes, then add 1 can pumpkin, a dash of cinnamon and pumpkin pie spice. Mix until well blended. Fold in 1 c of cool whip. Spread all this over baked layer after its cooled. Cover with remaining cool whip. Sprinkle with nuts and refrigerate. Will keep several days in refrigerator.
Mix well. Pour in greased and floured tube pan. Bake at 320° for 1 hour and 20 minutes or until well done.
Combine onions and margarine in a small glass bowl. Cover with plastic wrap. Cook on High 3 to 4 minutes or until tender, stirring once. Next, slice bread in half lengthwise and then cut into 4 equal sandwiches. Top each sandwich with roast beef and then with onions. Season to taste. Close sandwiches and wrap in paper towels. Heat gravy. Cook sandwiches for 2 to 3 minutes or until warm. Serve with gravy for dipping.
Put all 4 of the ingredients together in top of a double boiler. Cover and cook over simmering water 2 1/2 to 3 hours, or until rice is entirely soft when a kernel is pressed between fingers and the mixture is quite thick. Remove cover for last 10 minutes if mixture is not thick enough. Serve with cool milk, sugar, cinnamon or serve with a fruit sauce.
Core apples; do not pare. Cut into pieces. Cook and put through a food mill. Mix sugar and water. Cook in electric roaster. When cooked down until thick, add oil of cinnamon. Mix well. Put in scalded jars. Seal. Makes about 16 pints.
Dissolve yeast in lukewarm water; set aside. Mix shortening, sugar, salt and boiling water. Mix well. Add beaten egg. Add flour and yeast mixture alternately until complete. Let rise in a warm place until doubled. Knead dough well. Pull off pieces about the size of a walnut; dip into butter and place in loaf pan or Bundt pan. Continue filling until pan is 2/3 full. Cover and let rise.
Combine bread crumbs, parsley and cheese in small bowl. Coat both sides of chicken in crumb mixture. Melt margarine in baking dish; add lemon juice. Coat both sides of chicken with margarine and lemon mixture. Bake uncovered at 350° for 45 minutes or until done. Makes 4 servings, 215 calories; 8 grams fat; 75 mg. cholesterol per serving.
Tear lettuce in small pieces and place in bottom of pan or dish (with a tight lid). Layer rest of ingredients in order. Add sugar to mayonnaise and spread on top like frosting. Top with grated cheese. Refrigerate 8 to 12 hours.
Drain pineapple well, reserving all juice. Add juice to jello powder in a 2-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve jello. Remove from heat and blend in cranberry sauce. Add lemon juice and peel. Chill until slightly thickened. Fold in sour cream and pineapple. Pour into a 2-quart mold; chill until firm. Serves 8 to 10.
Brown ground meat; season to taste with salt, pepper and garlic; drain fat. Return to heat and add soup and green chilies. Simmer for 10 to 15 minutes. Then dip tortillas in mixture; line a 9 x 13-inch baking dish with tortillas. Add 1/2 of the meat sauce and 1/2 of the cheese. Repeat layers as before; top with remaining cheese. Bake at 300° for 30 to 40 minutes.
Cook potatoes with skins on. Peel and slice 5 cups. Fry bacon, take out of skillet and saute the onions in the same skillet. Put potatoes and onions in bowl.
Soak together the yeast, 1/2 cup warm water and 1/4 cup sugar. Add the remaining ingredients. Let rise. Using flour on a board, form into round, flat buns (sandwich meat size). Let rise again on the pans. Bake at 350° until golden brown.
Grate cabbage and onion. Add 3/4 cup sugar. Cover. Set aside. Bring to boil, 2 minutes, mustard, celery seed, oil, vinegar, 1 teaspoon sugar and salt; pour over cabbage mixture. Let set 12 or more hours; refrigerate. Makes 1 to 1 1/2 quarts.
Cut ribs into serving size pieces. Place in large, shallow dish. Combine remaining ingredients, mixing well. Pour over ribs. Cover and marinate in refrigerator 2 hours. Drain, reserving marinade. Grill ribs over medium hot coals for 30 minutes, turning frequently. Grill an additional 15 to 30 minutes, turning and basting frequently with reserved marinade. Yields 3 to 4 servings.
Make meatballs to your own taste, using a mixture of ground beef, egg, bread or cracker crumbs, tomato juice or tomato sauce. Form into small balls and brown in skillet. Put into dish.
Saute onion. In mixing bowl, blend Bisquick mix, egg and milk. Add onions and 1/2 cup cheese. Spray pie pan with nonstick spray. Sprinkle with remaining cheese. Sprinkle poppy seed. Drizzle melted oleo. Bake at 400° for 20 minutes.
Whisk sour cream, chicken bouillon, paprika, sage, rosemary, thyme, garlic and pepper. Coat chicken in mixture, then roll in cracker crumbs. Bake in baking dish sprayed with nonstick spray at 350° until chicken is done.
Place ham in partially baked pie shell. Top with cheeses. Cook broccoli according to package directions and drain. In mixing bowl combine eggs, flour, whipping cream, salt, pepper, lemon juice and melted butter by stirring with rotary beater or wire whisk. Add broccoli. Pour over ham and cheese. Sprinkle with finely ground bread crumbs if desired. Bake at 375° for 30 minutes or until set. Let set a few minutes prior to serving to allow cheese mixture to set.
Heat oven to 350° (325° glass pan). Grease 13 x 9-inch pan. In large bowl, combine first 9 ingredients. Blend 1 minute at low speed. Beat 3 minutes at medium speed. Pour 1/2 the batter (2 1/2 cups) into greased pan.
Combine the beans and green peppers in a bowl. Mix the last 5 ingredients and pour over the vegetables. Chill overnight.
Melt butter in saucepan. Add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk, cook until mixture comes to boil. Remove from heat, cool.
Combine all ingredients in 4-quart glass bowl. Microwave 12 to 16 minutes on High or until hot. Serve in punch cups or coffee cups.
Combine ingredients; add enough flour to make dough stiff. Chill overnight. Roll out, cut and bake at 350° about 10 minutes.
Cook macaroni and cool. Cut broccoli into small flowerets and steam until crisp. Drain, rinse and combine. When cool, add vinegar or white Italian dressing and mix.
Wash and cut squash into chunks; add onion. Cook in pot of water until squash is tender; drain off water and add all other ingredients. Stir over low heat until butter or margarine melts. Add 1/2 cup of cheese and 1/2 cup of potato chips. Mix good; pour half of mixture into cooking dish and top with half of cheese and half of chips. Add rest of mixture and top with 1 cup of cheese and 1 cup of chips. Bake at 250° until golden brown.
Cream together margarine and sugar. Add flour, egg yolk and vanilla, beating well. Spread evenly in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Brush top with egg white. Sprinkle with walnuts. Bake at 275° for 1 hour and 25 minutes or until golden brown. Remove from oven. Cut into bars immediately and cool on wire rack. Store, tightly covered, at least 3 days before serving. Makes approximately 4 dozen.
In a saucepan, combine water, butter, Wesson oil and cocoa; bring to boil and cook for 1 minute. Add buttermilk, beaten eggs and soda; mix thoroughly. Bake in an oblong pan for 40 minutes at 350°.
Beat sugar, shortening and eggs together. Add soda to buttermilk. Sift flour, cocoa and salt together; add alternately with milk, beating well after each. Add water and vanilla; stir well. Bake in a well-greased 9 x 13-inch pan in a 350° oven for 35 to 40 minutes.
Mix all ingredients well and pour into pie shell. Bake at 350° for 45 minutes.