HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine butter, salt and baking powder using electric mixer. Blend well. Lightly spoon flour into measuring cup; level off (do not scoop or sift flour). Add flour to butter mixture. Blend until fine crumbs form. Store tightly covered in refrigerator for up to 4 weeks. Makes 8 cups of mix.
Cream peanut butter, honey and vanilla. Add milk and stir. Knead like bread and press in pan lined with foil. Chill and cut into 4 pieces. (One provides 1 1/2 protein, 1/2 milk, 1 1/2 shortening and 30 optional calories.)
Marinate up to 4 chicken breasts for 3 hours or more. Add 2 tablespoons of molasses to marinade to baste with while cooking.
In large bowl, mix water, sugar and dry yeast. Let sit until mixture bubbles. Add rest of ingredients. Mix well. Turn out onto floured surface, knead. Pat out. Cut into rolls. Place on greased 9 x 13-inch pan and brush tops of rolls with oils. Let rise. Bake at 425° until lightly browned. Makes about 18 rolls.
Brown meat; add spaghetti sauce, sugar, salt, chili powder and mushrooms. Cook noodles and drain. Mix sour cream, onions and cream cheese. Layer noodles, meat mixture, cheese mixture, etc., ending with noodles. Sprinkle generously with cheese.
Mash peas (or use food processor) and combine with remaining ingredients in a 2-quart micro-safe bowl. Microwave on High for 3 or 4 minutes or until cheese is melted, stirring several times. Serve warm with chips.
Mix the brown sugar and cinnamon. Beat eggs and sugar. Mix flour, baking powder and salt together. Add water to egg and sugar. Mix in dry ingredients. Butter pan good. Add part of cinnamon and sugar mixture in bottom of pan. Add apples and rest of sugar mixture. Pour batter over apples. Bake in a 350° oven until done. Take from oven and turn upside down.
Fry sausage and onion, making sure sausage is well broken up. Drain grease. Add artichoke hearts that are well drained and mashed. Add cheese and bread crumbs. Stir well and cook a few minutes. Cool slightly and then add eggs, one at a time, and stir thoroughly after each. Cook again for a few minutes, stirring constantly.
Trim fat. Set oven to 300°. Put brisket in roaster. Cook, uncovered, for 3 1/2 hours.
Mix together and chill. Serve in a lettuce lined bowl. Garnish with herb flavored croutons. Serves 6.
Heat oven to 250°. Melt butter and put in Worcestershire sauce. Mix together Corn Chex, Wheat Chex, Rice Chex, Bugles, pretzels and nuts in large pan. Spoon a little mixture of butter and Worcestershire sauce over Chex's etc., and put in oven. Every 15 minutes or so, pour some of the butter mixture over cereal and sprinkle some of salt on top (or package mix). Mix well and return to oven. Repeat about 4 times. Don't get too brown. Let cool on paper towels and store in quart jars. Makes about 14 to 16 quarts.
Wash vegetables, shred lettuce, set aside. Chop onions with tops and celery. Drain peas and set aside. In large bowl, layer lettuce 1/2 inch thick, next green onions, layer sweet peas, celery, bacon bites, cheese and spread mayonnaise or Miracle Whip. Repeat order of ingredients until used up or depending on the size of salad you want. You may use more or less mayonnaise on a layer or reduced or light mayonnaise or Miracle Whip. Ham or chopped chicken or turkey breast may be substituted for bacon bites.
With a very sharp knife, cut chicken breasts in strips 1/8 inch thick. Combine soy sauce, ginger and garlic; set aside. Heat oil in a large frying pan or wok. Add chicken. Cook until tender. Add soy sauce, garlic and ginger; let simmer about 15 minutes. Add vegetables; toss until vegetables are tender-crisp. Mix cornstarch with water; add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serve with fluffy rice. Makes 4 servings.
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boiling. Stir and boil for 7 minutes. Combine all remaining ingredients in large bowl. Mix well. Pour boiling mixture over all. Beat until fudge is creamy. Pour in 9 x 13-inch buttered pan to cool. Cut into squares when cold.
Cream margarine, Crisco and sugar until fluffy. Add eggs, one at a time. Beat well after each addition. Add dry ingredients, milk and flavorings. Beat well, mixing slowly. Bake in a tube cake pan for 1 1/2 hours. Turn oven on when cake goes in the oven.
Mix first 6 ingredients well. Pour into 9 x 13-inch pan which has been coated with vegetable spray. Bake at 350° for 12 to 15 minutes. Let cook. Cover with strawberry glaze and strawberries and top with Cool Whip.
Mix all ingredients and bake in a greased pan at 350° for 45 minutes.
Combine yeast with milk, shortening and salt. Mix. Stir in 2 cups flour and mix. Add enough of remaining flour to make a moderately soft but not sticky dough. Knead on floured surface. Knead 5 to 7 minutes. Place in greased bowl; turn once. Let rise until double (1 1/4 hours), covered. Punch down, cover and let rise until double again (45 minutes). Shape in loaves and place in 2 well-greased or oiled 9 x 5 x 3-inch bread pans. Cover and let rise until doubled (45 to 60 minutes). Bake in preheated 400° oven for 35 minutes or until done. If bread browns too fast, cover loosely with foil the last 15 minutes of baking time.
Drain and flake salmon removing bones and skin. Combine salmon, cream cheese, and spices. Chill several hours. Shape mixture into an 8 x 2-inch log. Roll in nuts. Chill well. Serve with crackers.
Break broccoli and cauliflower into bite-sized pieces. Cook bacon crisp and crumble it. Mix together the onion, broccoli, cauliflower, raisins, sunflower seeds and bacon. Mix together the following to make a dressing: sugar, vinegar and the 3/4 cup combination. Add the dressing to the vegetables and stir.
Add oil to a medium saucepan and saute onions and garlic until onions are translucent. Add mushrooms and 1/4 cup flour. Add water, bouillon cubes, bay leaf, pepper and salt. Let it come to a boil and simmer for about 20 minutes. Add skim milk, then mix 2 tablespoons cornstarch with 2 tablespoons water and add to soup. Cook until thickened.
Mix all ingredients and put in loaf pan. Spread barbecue sauce on top. Cook in microwave on High for 15 minutes.
Melt butter. Add all ingredients except chocolate and paraffin. Mix well and roll into small balls (marble size). Chill until hard (place on greased pan).
Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, chocolate chips, marshmallows and nuts. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store any leftover pie in freezer.
Preheat oven to 350°. Brown sausage in skillet and drain. Grate cheese. Add sausage and mix well. Add the Bisquick mix. Mix well. Shape into 1-inch balls and place on cookie sheet about 1-inch apart. Bake at 350° for about 13 minutes or until lightly golden. Yields about 4 to 5 dozen.
Mix all together. Make into small balls and put on cookie sheet. Bake until brown at 350° for 12 to 15 minutes.
Cut potatoes into cube size pieces. Cut onion into small pieces. Spray shallow pan with Pam. Place cut potatoes on pan and spray with Pam. Bake at 350° for 20 minutes, then put into broiler until golden brown.
Mix ingredients on medium heat until lumps are out and mix starts to thicken. When thickened, add vanilla.
Mix vegetables and pasta and add butter or margarine and cheese. Cook in microwave until cheese is melted. Add garlic salt or salt to taste.
Heat oil in heavy skillet. Add rice and stir until golden. Add onions, green pepper and celery. When vegetables are limp, add soy sauce. Add chicken stock and nuts. Cover and cook until rice is fluffy and the moisture is absorbed or this can be baked in a 350° oven for 45 minutes. This freezes well. Serves 4.
Cream butter and sugar in mixer and add eggs, one at a time. Add salt, milk and vanilla. Bake in a 350° oven for 30 to 45 minutes in an unbaked pie crust.
Melt chocolate in double boiler. Add cereal and peanuts. Mix well. Drop on waxed paper, using tablespoon to drop. Put in freezer for 10 minutes. This will keep for 2 to 3 weeks in a tine or you can keep it frozen. Take out of freezer 2 hours before serving. (Toasted pecans may be used instead of peanuts.)
In 2-quart saucepan, combine all ingredients except pecans. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes). Just before serving, stir in pecans. Serve warm or cool over ice cream, cake, pancakes or waffles. Yield: 2 cups.
Saute celery, green pepper and onions in margarine until tender but not brown. Stir in meat and parsley. Add gravy and season to taste. Turn into casserole dish. Combine milk with cheese; add biscuit mix and blend well. Knead gently about 10 times on lightly floured board, roll into rectangle 1/2-inch thick. Cut into 6 squares and place on top of meat mixture. Bake at 400° until biscuits are golden. In this casserole you can use any meat you have on hand, beef, lamb, veal or pork.
Brown (saute) onion and pepper; add meat (stir-fry). Add other ingredients. Pour in greased 2 quart casserole baking dish, cover and bake at 350° for one hour (take off the lid the last 15 minutes). Serve hot.
Pour milk into bowl (large). Add pie filling mix. Beat with a wire whisk for 1 minute until well blended. Let stand 5 minutes. Stir in Cool Whip and chocolate cookies. Spoon into crust. Freeze for 6 hours or overnight. Remove from freezer and stay 15 minutes before it can be cut easily. Store leftover pie in freezer. Serves 8.
Cook macaroni as you normally would. In separate small pot, put 1 tablespoon oil. Add chopped garlic; let simmer for 2 minutes. Add entire can of tomato sauce. Drain macaroni and return it to pot, then add tomato sauce and garlic mixture plus stir in the Ricotta cheese. Stir over low heat until hot. Serve! Serves 6. Great alone or as a side dish.
Mix thoroughly the 3/4 cup sugar, shortening and egg. Stir in 1/2 cup milk. Sift together and stir in flour, baking powder and salt. Spread batter in greased and floured 9-inch pan. Arrange apples by pressing lightly onto batter. Sprinkle with cinnamon and 2 tablespoons sugar. Bake at 375° for 25 to 35 minutes. Serve warm.
Brown 1 pound hamburger meat and 1 or 2 onions. Break up hamburger with fork; add salt and pepper. Drain off grease and place in long cake pan. Add to pan celery soup, chicken soup, vegetables, milk and rice. Stir up mixture. This makes a large casserole (the rice will absorb what may seem like too much liquid). Bake 60 minutes at 350°.
Fifty-five fresh potatoes will yield 45 pounds of French fry potatoes. Soak cut potatoes in cold water. Drain as ready to fry. Fry in deep-fat at 350° until brown.
Dump cherries and pineapple into a 9 x 13-inch pan. Sprinkle box of dry cake mix on top. Sprinkle nuts on top of this. Melt butter or margarine; pour over top of mixture. Bake at 350° for 40 minutes.
In large baking dish put rice in and add green beans with liquid. Add Cream of mushroom soup. Add water and then add the pork chops. If the pork chops are not covered with the liquid add more water to cover. Use black pepper & creole seasoning to taste. Bake at 350 degrees for 1 hour or until most of liquid is absorbed.
Wash and slice cucumbers and onions. Combine with salt and cover with ice. Let stand for 3 hours. Mix vinegar, water, sugar and spices. Drain cucumbers and onions. Add to vinegar mixture. Heat slowly to scald. Do not boil! Seal in jars. Wait 48 hours before opening.
Dredge chicken pieces in seasoned flour, shaking off excess. In skillet, heat fat. Saute chicken, turning once, until cooked through, about 10 minutes. Remove from pan and keep warm. Add more fat to pan if necessary, then add onion and garlic. Add pepper and saute a few minutes. Add carrots, sauteing a few minutes, then zucchini, until each is tender. Return chicken to pan. Sprinkle on herbs, salt and pepper; add wine and cover, sauteing for several more minutes until chicken is hot and ingredients are blended. A light gravy should result; add more liquid if necessary. Delicious with pasta or rice.
First Layer: Mix walnuts, butter and flour; mix and spread in cake pan until golden brown.
Mix all ingredients, pour into baking dish, sprinkle extra shredded Cheddar on top. Bake at 350° for 20 minutes.
Line a 10 x 15-inch cookie sheet with wax paper. (You don't need to cover the sides.) Grease wax paper with margarine or shortening. Mix ingredients together; pour in center of the pan. Spread to about 9 x 13 inches. Sprinkle with chopped nuts. Bake for 8 to 12 minutes at 375°, until surface looks dry and no longer sticky. (Wax paper will smoke some.) Invert onto a tea towel covered with powdered sugar. Peel off wax paper. Roll cake in tea towel lengthwise until cool. When cool, unroll carefully and spread filling.
Melt butter in large casserole dish. Add cracker crumbs and press to line bottom of dish. Place Dream Whip in cool bowl and add milk. Whip until peaks form. Add softened cream cheese and sugar. Mix well. Add vanilla.
Melt margarine in a skillet; saute onions over low heat, stirring constantly until golden color. Remove from heat. In a bowl, mix together onions, ground beef, ground pork, bread crumbs, milk, egg, salt and pepper. Make into meatballs the size of large walnuts. Return to skillet; brown meatballs on all sides. Cover and cook over low heat about 10 minutes or until done. Makes about 20 meatballs.
Mix well all ingredients. Use 1 well rounded teaspoonful to 1 cup hot water (or to suit taste).
Mix all together except stuffing and melted oleo. Let set; cover with stuffing and melted oleo. Bake 35 minutes at 350°.
Melt caramels over double boiler with 1/3 cup evaporated milk. Set aside. Mix cake mix, butter and 3/4 evaporated milk. Spread 1/2 of cake mix in a 9 x 13-inch pan. Bake 15 minutes at 350°. After 15 minutes is up, take out of oven and spread with melted caramels. Sprinkle with pecans and chocolate chips. Spread remaining batter on top. Bake an additional 15 minutes.
Add together all the ingredients, saving 1/2 package of dressing mix for topping. Place into casserole dish and bake at 350° for 30 minutes. Top with dressing mix before baking.
Melt 12 tablespoons butter and set aside, keeping it warm. In separate saucepan, whisk egg yolks until thick, then beat in the tablespoon lemon juice. Place that pan over low heat and stir in the 1 tablespoon hard butter. When blended, remove pan from low heat and beat in cream; add melted butter slowly. Whisk constantly. Makes 1 1/2 cups.
Peel and chop tomatoes and onions. Simmer until onions are tender. Add all other ingredients and simmer a few more minutes. Put in hot sterilized jars and seal.
Blend sugar, oil, eggs, sifted flour, salt, soda, cinnamon and allspice together. Add buttermilk to the egg mixture. Add vanilla, nuts and prunes; mix well. Pour into a 13 x 9 x 2-inch glass baking dish, lightly greased with butter. Bake at 300° for 1 hour. Use Buttermilk Icing.
Cream margarine and sugar well. Beat in eggs. Add flour, soda, salt and vanilla. Mix thoroughly. Mix in potato chips. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 12 minutes. Makes 7 1/2 to 8 dozen cookies. I usually only get 6 dozen.
Dice peppers, green onions and tomatillo. Add to stewed tomatoes. Add salt, pepper and garlic salt to taste.
Trim excess fat from ribs and arrange single layer in shallow pan. Combine wine, vinegar, sugar and soy sauce. Pour over ribs. Bake uncovered at 350° for 2 to 2 1/2 hours; baste occasionally. Serves 4 to 5.
Bring sugar and 2 cups water to boil. Add jello and allow to cool. Add the rest of the water, almond extract and pineapple juice. Mix well and freeze. Remove from the freezer 4 hours before serving. The mixture will become slushy. Do not thaw too much. Add ginger ale and serve.
Cut beef into small cubes. Place beef in glass dish. Mix next 6 ingredients and pour over beef. Marinate for 1 to 3 hours in refrigerator. Alternate beef and vegetables on 6 kabobs. Bake at 350° to desired doneness (10 minutes for rare to 20 minutes for well).
In pan, heat oil; add dill weed, lemon salt and dressing mix. Spoon over crackers and gently mix.
Blend all together and beat for 3 minutes. Add poppy seed. Bake in 2 greased tins at 350° for 30 to 40 minutes.
Slice potatoes and put in casserole dish. Blend soup, milk, onion and butter and pour over potatoes. Cook on High 19 to 24 minutes. Stir every 4 to 5 minutes and last 2 minutes, put cheese on top to melt. Cook, covered, but remove lid when cheese is added. Standing time 5 minutes.
Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a sprayed 10-inch pie plate. Spread cottage cheese over crust. Add onions and green pepper to hot browned meat mixture. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through and put on crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 more minutes.
Layer pepperoni and cheese between two pizza crust. Bake at 350 degrees until crust is golden brown. Don't cut until completely cool.
Brown meat slowly in skillet. Combine soup, curry powder and water. Place rice in bottom of buttered baking dish or shallow casserole. Place browned pork chops on top of rice. Pour sauce over pork chops and rice. Bake at 350° until meat is tender, about 25 to 30 minutes.
Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish. Add 1/2-inch hot water. Cover and bake at 375° for 30 to 35 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased (6 ounce) souffle dishes. Bake at 375° for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.
Mix cottage cheese and jello. Sprinkle jello over cottage cheese. Add drained pineapple, pecans and Cool Whip.
Prepare jello as directed on package, only using 1 1/2 boiling water. Let set.
Combine ice cream, whipped topping and 1 cup crushed balls. Fold together. Spoon mixture into crust. Sprinkle remaining candy on top. Freeze.
Mix the cream cheese, pudding mix, sweet milk and Cool Whip together with mixer. Add some walnuts. Pour mixture into graham cracker crust; sprinkle with walnuts. Chill.
In 12-inch skillet over high heat, heat Italian sausage links and 1/2 cup water to boiling. Reduce heat to low. Cover; simmer 5 minutes. Uncover skillet over medium heat. Brown sausages well. Cut sausage into 1-inch diagonal slices. Set aside. Cook German sausages; cut crosswise 3/4-inch pieces. Cook frankfurters until they curl. Add cocktail frankfurters and orange marmalade. Cook until mixture is heated through. Serve in chafing dish with cocktail picks.
In large bowl stir together real mayonnaise, cheese, milk, onion, red pepper and pepper. Add tuna, peas and macaroni; toss to coat well. Spoon into 2-quart casserole. In small saucepan, melt margarine over medium heat. Stir in bread crumbs. Sprinkle over tuna mixture. Bake in 350° oven 30 to 40 minutes or until heated through. Makes 6 servings.
Mix melted margarine and sugar. Add eggs, one at a time. Add remaining ingredients and pour into uncooked pie shell. Cook at 300° about 45 to 60 minutes. Forms a crust.
Combine first 10 ingredients; dredge pork chops. In a skillet, brown chops in oil on both sides. Place in greased 9 x 13-inch pan.
Put everything in crock-pot on low for 8 to 10 hours. Serve over noodles or rice. Easy; really good meal.
Brown pork chops in frying pan. Let cool, dice them. Mix cornstarch, soy sauce and water, coat diced pieces of pork. Fry in wok or frying pan 8-10 minutes.
In a saucepan, mix sugar, flour and salt. Add 1 cup milk and mix until smooth. Bring to a boil over medium heat while stirring. Boil and stir 2 more minutes. Remove from heat. With fork, beat eggs with remaining cup of milk. Gradually stir into hot mixture, then put back over heat. Bring back to a boil while stirring and boil until mixture thickens, usually about a minute. Remove from heat, stir in butter, chocolate chips and vanilla. Stir until chips melt. Pour into pie shell and chill. Spread with whipped cream.
Combine hot water and 2 teaspoons coffee granules in a medium bowl. Stir well. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well blended. Pour in a 9-inch pie plate coated with cooking spray. Bake at 325° for 22 minutes. Let crust cool.
Heat oven to 350°. Lightly grease 12-cup fluted tube pan. In food storage plastic bad, combine sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Place dough pieces in bag, and shake to coat. Arrange pieces in bottom of greased pan. Arrange raisins among biscuit pieces. In small bowl, combine brown sugar and margarine; mix well. Pour over biscuit pieces. Bake for 33 to 37 minutes or until golden brown and biscuits are no longer doughy in center. Cool in pan for 10 minutes. Invert onto a serving plate. Serve warm. Pull apart for serving.
Put layer of chicken in baking dish. Cover with crushed Doritos. Bring Ro-Tel to a boil in saucepan. Add Cheddar cheese soup; heat and add sour cream. Pour over chips. Cover with grated cheese. Bake for 30 minutes at 350°.
Use leftover or cooked rice. Dice roast pork and onion. Wash bean sprouts and remove tails, if you have the patience. Using a huge flame, heat pan and add oil and salt. Scramble egg. Next, add onion, bean sprouts and pork. Add sherry and stock and cover for 45 seconds. Add rice and break up clumps. Cover for 45 seconds. Uncover; stir thoroughly. Next, add soy sauce and other dry ingredients. Stir thoroughly. Serve immediately. You may add minced scallion for color. If you do, add as you turn off flame and stir in.
Empty one can of beans in greased casserole. Combine sugar and mustard and sprinkle 1/2 over beans. Top with remaining beans and add remaining sugar and mustard mixture. Bake, uncovered, in slow oven (325°) for 2 1/2 hours.
To melted butter, add 3 teaspoons sugar. Stir. Hand mix well with pretzels in bowl. Pour and pat into a 9 x 13-inch pan and bake at 400° for 8 minutes. Cool. Beat cream cheese and 1 cup sugar, folding in Cool Whip. Spread cream cheese onto cooled pretzels. Dissolve jello in 2 cups boiling water; add frozen strawberries. Mix well. Let stand 10 to 15 minutes; pour on top of cream cheese. Refrigerate to set.
Brown ground beef. Put ground beef along with the rest of the ingredients in a pot on high. Bring to a boil. Turn heat down to medium and cook until the potato is soft.
Wash, core and quarter apples. Leave skin on. Slice lengthwise (not too thinly). Use a large frying pan so you will only have a few layers. Put some butter (optional) or add water (enough to cover the bottom) to the frying pan. Let the water boil (medium-high heat). Use of water instead of butter reduces fat. Add slices in 1 layer. Sprinkle brown sugar and cinnamon. Add second layer. Sprinkle brown sugar and cinnamon. When bottom layer browns/caramelizes, flip over and brown top layer.
Chop vegetables; mix everything raw and put in roaster (you can brown meat first or put in raw). Cover and bake at 250° for 3 to 4 hours.
Cook macaroni in water until tender. Do not add salt. Drain. Melt butter in small pan. Stir in flour, salt and pepper. Add milk slowly. Cook, stirring constantly, until blended. Grate cheese and put 1 cup of cheese aside for topping of casserole. Add remaining grated cheese to milk, cooking and stirring until melted. Blend together cheese sauce and macaroni; place in casserole dish. Sprinkle 1 cup grated cheese over macaroni casserole. Bake in a 325° oven until cheese on top is browned.
In large casserole dish pour soups over beef and bake at 350° for 3 hours. Enjoy with mashed potatoes and broccoli with melted cheese.
Pound steak to tenderize. Cut into pieces. Flour and brown on both sides. Put pieces of steak in a casserole dish. Make a thin gravy in pan steak was browned in. Pour over steak and bake at 350° for 1 to 1 1/2 hours.