HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flours; in a large bowl, thoroughly mix 1 1/2 cups flour mixture, sugar, salt, caraway seed and undissolved yeast. Combine water, milk and margarine in a saucepan. Heat slowly until liquids are warm (margarine need not be melted). Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour mixture or enough to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Add remaining flour. Batter should be stiff. Stir until well blended or use dough hooks. Cover; let rise in warm place free from draft until more than doubled in bulk, about 45 minutes. Stir batter down. Beat vigorously 1/2 minute. Turn into well-greased 1 1/2-quart casserole. Bake in a preheated 400° oven, about 40 to 50 minutes or until done. Remove from casserole and cool on wire rack. Makes 1 loaf.
Mix the butter, Worcestershire sauce, garlic powder and celery salt in 3-quart casserole. Microwave, uncovered, on High 45 seconds to 2 minutes or until butter is melted. Stir in cereal, pretzels and nuts until well coated. Let stand 8 minutes, stirring every 2 minutes until toasted. Let stand about 30 minutes or until cool. Store in tightly covered container up to 1 week. Yields 8 cups. Contains 400 calories per serving.
Brown and drain ground meat. Add all listed ingredients. Cook over low heat for 2 hours; stir often. Serve over mashed potatoes or rice, if desired. Serve with Italian bread. Add spaghetti, cheese and salt if desired.
Combine the ingredients and shape in balls the size of walnut (use hands). Bake on cookie sheets at 350° for 15 minutes. Makes about 5 dozen.
In a glass or crockery bowl alternately layer the sliced cucumbers and onions. In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed, and ground turmeric. Bring to boiling, stirring just till sugar is dissolved. Pour vinegar mixture atop cucumber-onion mixture; cool slightly. Cover tightly; refrigerate pickles at least 24 hours before serving. Store up to 1 month in refrigerator. Makes 7 cups.
Preheat oven to 400°. When hot, bake biscuits 11 to 13 minutes until golden. Slice pork sausage into 10 slices, each approximately 1/2-inch thick. Fry sausage in ungreased frying pan on medium heat until brown and cooked completely through. Slice biscuits in half horizontally. Place a sausage patty on each biscuit and top with 1/2 slice cheese. Replace top of biscuit. Microwave on High for 30 seconds to melt cheese. Serve hot with jelly, if desired. Biscuits may be frozen before adding cheese and reheated in the microwave by the following method.
Cool milk to lukewarm by adding 1/2 cup water. Add yeast; blend in egg. Add 3 cups flour; mix until dough is well blended and soft. Let rise until doubled. Punch down once. Roll into balls; place into greased muffin tins. Bake at 400° for 15 minutes.
Fry bacon, drain; brown beef, saute onion and add to 3 - 4 quart baking dish.	Stir all other ingredients into beef mixture. Bake at 350° for 2 hours.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix flour and soda together and add to mixture also. Add sour cream and mix well. Fold in vanilla.
Prepare cake as directed on package, except just before mixing, add the Jell-O. Bake as directed on the box.
Melt butter. Add peanut butter and stir until creamy. Stir in powdered sugar. Pat into 17 x 11 x 1-inch jelly roll pan or other large pan. Melt chocolate chips and spread on top. Let set until firm.
Dress chicken and rub thoroughly with sauce. Sprinkle salt and pepper over chicken. Heat pot and add peanut oil. Brown chicken evenly. Add ginger and garlic. Pour remaining sauce over chicken and cover pot. Bring to a boil; reduce heat and simmer for 30 minutes. Remove chicken from pot. To remaining sauce, add sugar and ajinomoto; season to taste. Add onions to sauce just before serving. Chop chicken and pour sauce over chicken. Garnish with parsley. Serves 6.
Cream the oleo and sugar until light and fluffy. Add slightly beaten eggs, syrup and vanilla. Mix well. Stir in chopped pecans and sour cream. Pour in unbaked pie shell and garnish with whole pecans. Bake at 375° for 40 to 45 minutes.
Mix first 3 ingredients and cool. Beat eggs. Add sugar and dry ingredients. Then add oatmeal mixture. Pour into 9 x 13-inch greased and floured pan. Sprinkle brown sugar and chocolate chips over batter before baking. Bake at 350° for 30 minutes or more.
Mix together shortening, sugar, egg and molasses. Sift dry ingredients and stir in shortening mixture. Chill dough. Roll into balls the size of large walnuts. Dip tops in white sugar. Place sugar side up, 3 inches apart on a greased baking sheet. Sprinkle each cookie with 2 or 3 drops of water to produce crackled surface.
Simmer broth and turkey for 1 hour. Add onions, celery, parsley, salt and pepper. Simmer 30 minutes or until vegetables are tender. The next day, add tomato paste and rice to remaining soup. Simmer 20 minutes.
Cream sugar, Crisco and margarine. Add eggs, one at a time. Add cocoa, salt, vanilla, coloring and baking powder. Add 1/2 of flour and 1/2 of milk. Mix well. Add remaining flour and milk. Bake in a large tube pan at 300° for 1 1/2 hours or until done.
Cook sliced squash, onion, salt and pepper until tender. Brown stuffing in butter. Oil a 2 1/2-quart baking dish with 1/2 of stuffing. Drain squash and add cream of mushroom soup. Stir well and layer over stuffing in baking dish. Put sliced pimento on top. Add sour cream as next layer. Top dish with remainder of stuffing. Bake uncovered at 350° for 30 to 40 minutes. Serves 8.
Beat eggs and add pineapple, sugar and flour. Put into small casserole. Dice bread and brown in butter, then top mixture in casserole. Bake at 350° for 45 minutes. Serves 6.
Crush pretzels very fine in a blender or between 2 sheets of waxed paper. Add sugar and butter; mix thoroughly. Press half of mixture in a 9-inch pie plate.
Combine cranberries, marshmallows and sugar. Chill overnight. Add remaining ingredients and fold in whipped cream.
Mix cucumbers and onions; let stand 1 hour (can stand as long as 3 hours) in salt ice water. Drain. Simmer about 20 minutes in remaining ingredients (do not boil). Pack in sterilized cans and seal. Makes 2 quarts.
Blend all ingredients together. Marinate chicken overnight or several hours. Bake at 350° for approximately 1 1/4 hours.
Chill dough 1/2 hour. Roll into balls (1/2 teaspoon). Bake at 375° for 10 minutes.
Place in punch bowl. Top with scoops of orange sherbet (be generous with the sherbet).
Put Bisquick in small mixing bowl. Add cold water a little at a time until dough is easy to handle and not very sticky to hands. Form into breadsticks. Brush on melted butter and sprinkle with salt or sesame seed as desired. Bake until light brown (approximately 10 minutes) at 350°.
Brown hamburger and onions. Cook noodles; drain and blend in soup and milk. Grate cheese and crush potato chips. Mix all together and pour into ungreased pan. Bake in a 350° oven for 30 minutes.
Cook sausage; drain grease off. Add bread, cheese, mustard and beaten eggs in milk with salt. Pour into greased pan. Bake at 350° for 45 minutes to 1 hour.
Mix the ingredients (except soup) well. Place in a loaf pan. Over the top, pour the 1/2 can of soup and 1/4 can water. (Barbecue sauce is also good as a topping.) Bake at 350° for 45 minutes.
Make 1 to 2 days ahead and let set, covered, in refrigerator.
Combine all above ingredients in a large baking dish. Bake at 350° for 1 hour. Serves 4 to 6.
Preheat oven to 350°. Grease twelve 1/2-cup muffin cups. Place raisins in small bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain raisins. Mix flour, sugar, cinnamon and nutmeg in large bowl. Add oil, pumpkin and eggs and mix just until combined. Mix in raisins and nuts. Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean, about 25 minutes. Cool slightly on rack. Serve warm or at room temperature.
In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Mix well. Add enough of the flour to make a stiff mixture. Chill and shape into 1-inch balls. Roll in corn flakes. Place on a greased baking sheet. Bake at 350° for 25 to 30 minutes. Serve hot. Yields about 6 dozen.
Put cereal in large sealable bag. Melt the margarine, peanut butter, and chocolate chips together. Pour over mix in bag and shake well to coat. Add powdered sugar and shake again to coat. Pour on cookie sheet to harden. Store in closed container or plastic bag.
Preheat oven to 350°. Combine flour, sugar and cocoa; cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13 x 9-inch baking pan. Bake 10 minutes.
Mix sugar, margarine, cocoa and milk. Bring to a boil and remove from heat. Stir in vanilla, peanut butter and oatmeal. Quickly drop by spoonfuls onto wax paper. Ready to serve in minutes.
Peel and core apples and stew them in a very small quantity of water until they are tender and pulpy. Cut up tomatoes; chop onions and garlic. (Put through the coarse blade of food grinder.) Add to apples. Add sugar. Tie the mustard seed in muslin and add to the mixture, along with spices and seasoning. Add the vinegar and cook gently for about 2 hours or until mixture is of required consistency. Put into jars and seal. Use water bath. Makes about 4 1/2 pints.
Blend together the sugar, oil and eggs. Add the apples, nuts and raisins. Add the remaining ingredients. Bake in oblong 13 x 9-inch pan for 1 hour at 325° to 350°. Can be baked in 6 small pans at 325° for 35 to 40 minutes.
Into a 2-cup measuring cup, pour molasses, hot water and vinegar. Beat shortening, sugar and eggs until creamy. Add flour and spices alternately with liquids. Add raisins. Batter is stiff and doesn't melt much in cooking. Place on a greased pan. Bake at 375° for 10 minutes. Frost if you like. Rich in iron and good for babies, and teens, and adults! Enjoy.
Pound meat with meat mallet tenderizer. Place in baking dish sprayed with Pam or melt 4 tablespoons butter. Bake at 375° for 15 minutes. Remove from oven; pour salsa over chicken and sprinkle cheese on top. Return to oven and bake another 15 minutes.
Combine all ingredients and place in a slightly greased 8-inch baking dish. Place casserole dish in a pan with 1 1/2 to 2-inches of water. Bake at 350° for 1 hour. Serves 4.
Combine shortening, sugar and salt. Pour milk over and let stand until lukewarm. Have yeast dissolved in 1/4 cup lukewarm water. Mix with other mixture. Blend in 1 1/2 cups flour and beat until smooth. Cover and let set 15 minutes. Add eggs one at a time, beating after each addition. Mix rest of flour and let rise in warm place until double in bulk. Dip out rounded spoonfuls and roll into mixture of nuts, sugar and cinnamon. Stretch into long twisted pieces and place on greased cookie sheet. Let rise 15 minutes. Bake at 375° for 12 to 15 minutes.
Clean husks. Mix masa and butter well. Add other ingredients. Add sugar to taste. Put 2 tablespoons masa (prepared) in corn husk, flatten and add fruit. Roll and fold. Steam for 45 minutes.
Add all in order except 2/3 cup flour which is added with the berries. (Batter is quite thin.) Bake 45 to 60 minutes at 325° to 350°.
Mix cream of mushroom soup and eggs. Add enough crackers to make patties. Put enough cooking oil in skillet to cover bottom. Drop mushroom mixture in skillet by tablespoon. Fry until golden brown on both sides.
Preheat oven to 400°. Combine shortening, sugar and eggs; mix together. Sift together the flour, cream of tartar, soda and salt; add to shortening mixture. Roll the dough into small balls; roll in mixture of sugar and cinnamon. Place on ungreased cookie sheet. Bake for 8 to 10 minutes.
Preheat oven to 375°. In large bowl combine flour, oats, sugar, baking soda and salt. Cut in margarine until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on the bottom of 13 x 9-inch pan. Bake 15 minutes. Add walnuts to reserved crumb mixture. In heavy saucepan over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over prepared crust. Top with caramel mixture, then reserved crumb mixture. Bake 20 minutes or until set. Cool; serve warm with ice cream.
Cut shortening into flour until it looks like coarse corn meal. Blend egg in a cup. Add the water and vinegar to the eggs. Blend well and add to mixture. Add salt and blend until it holds together well. Flour board lightly and roll out dough to fit pan. Makes 3 crusts.
Brown sausage and drain. Saute onions with celery sticks in a small amount of butter. Combine soup in boiling water and cook for 7 minutes. Add rice to soup mixture, then add sausage and vegetables. Place in casserole and cover with foil. Bake at 350° for 1 hour.
Cook spaghetti according to package directions. Set aside. Heat 1/2 cup butter. Add minced garlic, shrimp and chopped mushrooms. Cook 5 minutes in butter. Add spaghetti to skillet and sprinkle with Romano cheese, salt, pepper and monosodium glutamate. Using large spoon, stir spaghetti being careful not to cut it. Continue until heated and be careful not to let butter brown.
Cut beans lengthwise. Chop onions. Combine all ingredients in a heavy saucepan. Cook, covered, for 20 to 30 minutes. Serves 6.
Cook broccoli until tender; drain and put into a greased 1 1/2-quart casserole. Combine soup with milk, stirring until smooth. Pour half of soup mixture over broccoli. Sprinkle grated cheese over soup layer; add remaining soup. Top with buttered bread cubes; bake at 350° for 25 minutes or until lightly browned. Yield: 6 servings.
*Stew chicken. Strain and save broth. Remove skin and bones and break meat into pieces. Place on bottom of a 9 x 12-inch greased glass pan. Saute mushrooms in a little of the broth. Mix mushrooms, soup and sour cream together. Place on top of chicken. Mix stuffing with 1/2 pound melted butter or margarine and 1 cup broth. Place on top of casserole. Bake at 350° for 45 minutes or until dressing is browned.
Brown beef in 2 tablespoons cooking oil. Salt to taste. Cook until tender. Add celery, peppers and onions. Combine all ingredients, except cheese, in a large bowl. Mix lightly. Put in casserole and bake until tender. Top with grated cheese. Bake at 350° until cheese is melted.
Spray small casserole with Pam. Add sliced eggplant, mushrooms and 1/3 cup grated cheese, mixed together. Sprinkle basil over ingredients or other herbs and spices to suit your taste. Cover with spaghetti sauce (add more basil, if desired). Add remaining cheese. Bake at 375° for 30 to 40 minutes. Serves 4.
Spoon 1/4 of dip over each tortilla, spreading to edges. Sprinkle each with 1/4 of chicken. Roll up. Place seam side down on a plate or flat dish. Cover with plastic wrap. Refrigerate 1 to 2 hours. Cut each roll into six 1-inch pieces. Serve with salsa. Makes 24 appetizers.
Mix flour, sugar, baking powder, soda and salt, then cut in butter to make crumbles. Add dried fruit, ginger and lemon peel, mixing well. Add buttermilk. On a lightly floured board, knead dough 6 turns, then place on greased baking pan (12 x 15-inch) and shape into an oval loaf. Using a floured knife, cut across loaf in triangles to form pie shaped slices. Bake at 375° for 35 minutes or until top is brown.
Dissolve the gelatin in boiling water. Stir in ice cubes until dissolved. Reserve 3/4 cup dissolved gelatin. Divide among and pour remaining gelatin evenly into 6 dessert glasses. Chill.
Melt butter. Blend together sugar and eggs; add butter. Stir in buttermilk, soda, cornmeal, flour and salt. Bake in a 9 x 9-inch pan at 350° for 30 minutes.
Dissolve gelatin in hot water. Chill until partially set. Beat until fluffy. Fold in berries. Gradually beat sugar into egg whites; beat until mixture stands in peaks and sugar is dissolved. Fold egg whites and whipped cream into gelatin mixture. Pour into cooled baked pastry shell. Chill until set. Top with whipped cream. Garnish with sliced strawberries. Makes 6 servings.
Mix sugar, flour and 1/2 stick margarine (melted); mix well. Add well beaten eggs; mix well. Add milk and flavoring; mix well. Pour into unbaked pie crust. Dot with remaining margarine. Sprinkle with nutmeg, if desired. Bake at 325° for about 45 minutes.
Place fruit in greased 8 x 8-inch pan. (If fruit is very juicy, mix 1 tablespoon cornstarch with each cup juice.) Cream shortening and sugar. Mix in egg. Add flour and milk alternately; mix until smooth after each addition. Pour over fruit in pan. Bake in 375° oven for about 30 minutes. Cut in squares. Serve warm with cream or whipped cream, if desired.
Combine all of the ingredients in a 8 x 12-inch casserole dish. Bake at 350° for 30 minutes or until set. Cover with 1 cup bread crumbs.
Wash okra. Leave small amount of stem on okra. Pack into sterilized pint jars, standing on end to get as many okra pods in jars as possible. For hot pickles, add 1 pod of hot pepper to each jar. For dill pickles, add sprig of dill weed to each jar. Boil vinegar; add 1/4 cup to each jar. Add 1/2 teaspoon salt to each jar. Finish filling jar with boiling water. Seal jars while hot. Ready to eat in about 2 weeks.
Fry and brown bacon, onions and green pepper in a deep skillet. Drain off all grease except 1 teaspoon. Combine all other ingredients, mixing well. Cover and cook until rice is tender and thick.
Mix flour, salt and baking powder. Work in shortening until fine and crumbly. Add water. Mix well with hands and knead until soft and smooth. Divide into 8 or 12 parts. Roll into round shape, very thin. Bake on hot, ungreased griddle, turning until both sides are brown. Keep warm in 150° oven. (Be sure not to overcook, browning doesn't take long.)
Heat 2 c. water and 1 c. milk. Soften yeast in warm water; let set. Combine sugar, oil and salt in large bowl; add hot milk; then add cold water. Add eggs that have been whipped a little. Add yeast and mix. Add between 7 and 9 c. flour, until a stiff batter. Spread a large quantity of flour and pour out batter. Knead dough for about 7 minutes. Put into a greased bowl and let rise until doubled. Punch down and turn over. Let rise 30 minutes. Turn out and shape into rolls or loaves and let rise double. Bake at 375° until golden brown. Brush with butter.
Fill bottom of a big cookie sheet with graham cracker squares. Melt brown sugar, oleo with pecans in saucepan until it comes to a full boil. Boil 1 minute. Stir until boiling stops, then pour over crackers and spread evenly. Bake 10 minutes at 350°. Take out, let cool a little and pour on wax paper.
Melt butter in a large skillet over medium heat; add zucchini, carrots and onion. Saut 8 to 10 minutes or until tender. Remove from heat; stir in sour cream and next 3 ingredients. Spoon into a lightly greased 1-quart baking dish. Sprinkle with bread crumbs. Bake at 350° for 20 minutes or until thoroughly heated. Yield: 4 servings. Prep: 15 minutes.
Heat butter in large pan and saute the meat until it becomes light brown on all sides. Add the salt, pepper, carrots, celery, parsley and the water or beef sauce and then lemon juice. Boil it for 2 hours. Let the meat cool and cut it in pieces. Put the pieces in the pan again and warm the pieces for awhile. Pour the gravy through the colander. Make the gravy thicker by adding 2 teaspoons of flour. Serve the meat with rice or sauteed mushrooms.
Peel and seed squash. Dice into pieces. Cook in saltwater until soft and tender. Drain off water. Pure squash or beat with mixer. Mix flour and sugar together. Add to mixture. Beat on low speed. Add eggs, milks and vanilla; mix well. Pour into unbaked pie shells. Sprinkle with cinnamon. Bake at 350° for 1 hour or until set.
Drain fruit. Reserve juices. Combine juices and stir well. Set aside 1/2 cup juices. Combine butter and sugar. Stir until smooth. Add reserved juice, brandy and spices. Stir until blended. Combine fruit in 12 x 8 x 2-inch dish. Pour brandy mixture in. Microwave on High 10 to 12 minutes or until thoroughly heated. Stir twice.
Combine all in a blender. Whir until blended. Pour in tall glass. You can also put in a handful of ice cubes.
Sift flour, cocoa and salt together; set aside. Cream sugar and shortening together. Blend in eggs and vanilla. Add soda to cold water; stir well. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition.
Beat 2 eggs slightly and pour into a well of flour mixture (flour, sugar, baking soda, salt and cinnamon). Add oil, apples, nuts and vanilla. Mix. Pour batter into a 15 x 9 1/2 x 2-inch greased pan. (I use lasagna size foil pans.) Sprinkle topping on cake. Put in cold oven. Set oven at 325° and bake for 50 minutes.
Combine dates and water; bring to boiling. Simmer 5 minutes. Cool. Set aside 2 tablespoons of date mixture for frosting. Beat in egg, sugar, butter and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool.
Mix together the ingredients. Form loaf in pan (catsup on top). Bake 45 minutes to 1 hour at 350°.
In a large saucepan cook cauliflower in a a small amount of water for 6 to 7 minutes until crisp and tender. Drain well. In a medium saucepan saute bell peppers and mushrooms in butter for 2 minutes. Add flour and gradually stir in milk. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in cheese until melted. Add pimentos and salt. Place half of the cauliflower in a greased 2 quart baking dish. Top with half of sauce. Repeat layers. Bake uncovered at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika if desired.
Mix all ingredients. Freeze 6 to 8 hours. Place a scoop of slush into a glass of ginger ale. Great for parties!
Beat whipping cream and confectioners sugar until stiff. To 2 cups of frosting stir in several drops of yellow food coloring and 1/2 teaspoon almond extract. To 1 cup of frosting, add red food coloring and 1/2 teaspoon rum extract to make pink.
Mix white sugar and cinnamon. Quarter biscuits with child's scissors. Toss quarters into the cinnamon sugar mixture. Put into greased Bundt pan; save extra sugar mixture. Bring brown sugar and butter to boil. A grown-up should help with this. Pour over the biscuits and dump the rest of the sugar on top. Bake at 350° for 30 to 35 minutes. Invert onto plate; don't let cool in pan!
Stir until dissolved. Add and stir into first mixture. Pour into Tupperware ring or 2 small bowls and let set in refrigerator overnight.
Brown first 4 ingredients in skillet; place in crock-pot. Add remaining ingredients to crock-pot. Stir and cook 2 hours on low. May add hot pepper to taste.
Saute onions in oleo. Mix all ingredients together and sprinkle 1/2 cup corn chips on top. Bake 30 minutes at 350°.
Grease an 8-inch square baking dish. Steam or boil carrots until tender (about 20 minutes). Place margarine, eggs, sugar, flour, baking powder and vanilla in blender. Add carrots a little at a time and puree the mixture. Pour into greased baking dish. Bake at 350° for 45 minutes. Let stand for 5 minutes before serving.
Mix. Bake at 350° in 9 x 9-inch pan for 12 to 15 minutes. Cool slightly.
Make rice according to package. When done mix in ground beef, egg and seasonings. Arrange peppers in baking dish. Fill each with ground beef mixture.
Add onion to butter; let stand a few minutes. Place biscuits on ungreased baking sheet. Press a hollow in center of each biscuit with floured bottom of small glass. Fill hollows with butter mixture. Bake at 450° for 8 to 10 minutes, or until done.
Heat oven to 425°. Mix all ingredients except Corn Bread Topping; pour into ungreased baking dish, 13 x 9 x 2-inch. Prepare Corn Bread Topping; spoon evenly over bean mixture to within 1 inch of edges. Bake until topping is deep golden brown, 25 to 30 minutes.
Cream the margarine, shortening and sugars. Add vanilla and eggs. Combine flour, soda, salt and oatmeal. Add to sugar mixture. Stir in chips. Chill dough before baking. Bake at 350° for 10 to 12 minutes.