HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yeast and warm water, let stand 10 to 14 minutes. Mix flour, sugar and salt; cut oleo in like pie crust. Add warm milk and beaten egg yolks. Stir until soft dough is formed, then add yeast and water. Pur in refrigerator overnight.
Bring raisins to boil, drain and cool. Mix together butter, sugar and eggs, one at a time. Add dry ingredients, then add cherries, nuts and raisins. Pour batter into ungreased tube pan. Bake 15 minutes at 350° and then lower to 300°. Bake for 1 1/2 hours. Cool before removing from pan.
Sift all dry ingredients together. Add remaining ingredients except chocolate chips. Pour batter into 2 loaf pans, greased. Put chocolate chips on top and bake at 325° for 1 hour. Let stand for 1 1/2 hours before removing from pans.
Mix the first 5 ingredients all together. Refrigerate for 1 hour. Spread on the English muffins, open-faced. Place under broiler until brown for about 5 minutes.
On waxed paper, combine flour and paprika. Use to coat rabbit pieces. In 12-inch skillet over medium-high heat in hot salad oil, cook rabbit, a few pieces at a time, until browned on all sides, removing pieces to platter as they brown. When all browned, return to skillet and sprinkle with salt and pepper. Reduce heat to low. Cover and cook 45 minutes or until rabbit is fork-tender.
Mix in a mixer and form into a ball. Wrap and refrigerate overnight. Roll in crushed English walnuts just before serving. (I use one 2.5 ounce package dried beef.)
In skillet, melt butter. Combine flour and salt. Add eggs, milk and melted butter (set aside skillet); beat with rotary beater until smooth. Heat buttered skillet over medium low heat. For each crepe, pour a scant 2 tablespoons batter in the skillet. Immediately rotate pan. Cook until light brown; turn and brown other side. Stack between sheets of waxed paper or paper toweling until ready to use.
Brown butter and rice, add bouillon, salt and pepper and almonds. Bake at 350° for 75 minutes. Watch that rice doesn't become too dry.
Soak mustard seed and celery seed in vinegar overnight. Combine all ingredients. Mix well. Cover and refrigerate. May add extra mayonnaise prior to serving. Makes 6 servings.
Preheat oven to 350°. In large bowl, cream the butter, honey, sugar, eggs and vanilla. Combine oats, flour, bran, baking soda, cinnamon, nutmeg and salt in a large bowl. Gradually mix into butter mixture. Stir in prunes and walnuts.
Stir together all but onion rings. Let stand overnight in casserole. In morning, add onion rings (crumble on top). Bake at 350° for 1 hour.
Cut English muffins into quarters. Spread with crab mixture and freeze for 30 minutes. Broil until puffy and bubbly.
Bake the potatoes; scoop out potatoes and mix with the oleo, salt, pepper, onion flakes, milk and salmon. Put in potato skins. Bake at 350° until hot. Sprinkle tops with cheese.
Combine all ingredients in a greased 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Place in a bowl or other container in the following layers: first, lettuce; then green bell pepper, frozen peas, mayonnaise, sliced boiled eggs, cheese and last sprinkle bacon bits on top.
Mix ingredients until crumbled. Press into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 to 20 minutes or until lightly golden. Cool.
Cook all ingredients to hard crack stage (except for cinnamon oil). Remove from heat; add cinnamon oil. Pour onto oiled pan. Crack into pieces when hard.
Bring sugar and Karo syrup just to a boil. Take off and add peanut butter. Mix well and add Rice Krispies. Butter pan (9 x 13-inch) and pour up. Just melt (do not cook) 6 ounces chocolate chips and 6 ounces butterscotch chips and pour over top. Let set and cut in squares.
Use a yellow cake mix and bake as directed. While cake bakes, in a saucepan over medium-high heat, mix pineapple with juice and sugar. Stir until sugar dissolves completely and mixture reaches a boil. As soon as cake is done, remove from oven and punch holes all over (use a toothpick so holes will go through cake). Spoon hot pineapple mixture over cake. Cook pudding according to directions. Remove from heat. Cool until lukewarm and stir in vanilla. Pour over cake and refrigerate overnight. Just before serving, spread with Cool Whip and garnish with coconut.
Preheat oven to 350°. Mix altogether until well blended. Bake for 35 minutes at 350°. While hot, cover with marshmallows. Have icing ready. Cover while hot.
Preheat oven to 350°. Mix eggs, mustard and pepper. Lay crescent rolls out on greased cookie sheet. Layer sausage, hash browns and cheese. Pour beaten eggs over all and let settle. Cook 40 minutes at 350°.
Cream shortening and sugar. Add beaten egg. Stir 1 teaspoon soda into applesauce and add to first ingredients. Sift together dry ingredients and blend into batter. Drop by teaspoon onto greased cookie sheet. Bake at 400° until done.
Have sausage and cheese at room temperature. Mix together with Bisquick, gradually. Set in refrigerator until cold. Form into small balls and bake at 350° about 10 minutes or until brown. Makes about 70.
Reserve juice from pineapple. Combine flour and sugar, then add egg and juice. Heat until thick. Pour over pineapple in casserole dish. Top with marshmallows. Cook at 450° for 10 minutes. Serve warm.
Prepare instant pudding according to package directions. Fold in whipping cream. Drain liquids from fruits; cut up cherries. Fold well drained fruits into pudding mixture along with marshmallows and bananas. Chill overnight. Makes 8 to 10 servings.
Combine ingredients in order, mixing thoroughly. Pack ham loaf firmly into a greased 9 x 4-inch loaf pan. Bake in a moderate oven (350°) for 1 hour. Pour off juices, loosen edges and invert onto platter. After pouring off juice, cool at least 15 minutes before removing from pan. Makes 6 to 8 servings.
Mix first 4 ingredients together and boil hard. Pour over oatmeal mixed with cocoa. Add vanilla. Stir together quickly and drop by spoonfuls on waxed paper. Chopped nuts may be added if you desire.
Cook the noodles in boiling, salted water for 10 minutes and drain. Chop garlic and parsley together. Place the oil in a skillet; heat and add mushrooms, bay leaf, garlic, parsley, salt and pepper. Cook slowly for 4 minutes; stir. Place the butter in another saucepan; melt and add the flour. Blend. Add hot chicken broth, stirring constantly, until mixture thickens. Remove from the heat. Add cream and wine; stir well. Place drained noodles in a buttered oven casserole. Spoon mushroom mixture over the noodles and arrange chicken over mushrooms. Pour the cream sauce over all and sprinkle the cheese on top. Bake in preheated moderate 350° oven for about 15 minutes. Serve with a green salad, a ripe pear, a slice of Fontina cheese and a glass of dry Orvieto. Serves 4.
Trim zucchini and cut into sticks, about the size of French fries. Sprinkle with salt and pepper. Beat egg with water. Roll each zucchini stick in egg mixture and then in the crumbs. Place coated zucchini sticks on a baking sheet and spoon butter over them. Bake 15 to 20 minutes in preheated oven at 400° until tender and lightly browned. Serve immediately. Makes about 26 sticks. Serves 4.
Beat eggs thoroughly. Add milk and shortening. Sift flour with salt and sugar; add to egg mixture. With hand beater, beat until smooth. On griddle or in chafing dish, heat salad oil or shortening. Drop crepe batter in 5 rounds on griddle; cook, turning once, until a light brown on both sides.
Melt butter in a large saucepan. Remove from heat and add seasonings. Add the walnuts and toss gently, but well. Place the walnuts in a shallow roasting pan in one layer. Bake at 325° until richly brown (about 10 to 15 minutes), shaking occasionally. Nicest when served warm.
Mix cake mix, egg and 1 stick melted margarine together. Pat out in greased and floured 9 x 13-inch baking pan.
Preheat oven to 350°. Beat egg whites at room temperature until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating mixture until soft peaks form. Fold vanilla, chocolate morsels and pecans into beaten egg whites.
Combine sugar, spices and apple juice. Add cranberries and chopped apple. Pour into 1 1/2 to 2-quart casserole dish. Cover and microwave 9 to 11 minutes on High until skin of berries split and juice is slightly thickened. Stir in walnuts. Cool before serving.
Stir together flour, baking powder, salt and sugar. Set aside. In a large bowl, stir together cereal, milk and honey. Let stand 1 to 2 minutes until soft. Add egg and oil. Beat well. Add flour mixture, stirring to combine. Pour into 12 muffin cups. Bake at 400° for 18 to 20 minutes.
Mix first 3 ingredients thoroughly. Add milk and corn. Mix again. Pour into a casserole baking dish, about 2-inches deep and pour melted butter on top. Bake at 325° for 1 hour or until firm.
In a bowl, combine egg, salt and milk. Add enough flour to a make a stiff dough. Roll out very thin on floured board. Let stand for 20 minutes. Slice in thin strips about 1/8-inch thick (a pizza cutter works great for this). Spread out and let dry for about 2 hours. Drop into boiling soup or boiling water. Cook 10 minutes. Makes 3 cups of noodles.
Heat oven to 350°. Prepare yellow cake mix as directed, except stir baking soda into mixture before adding liquid and eggs. Use 1/4 cup less water and add 1 cup mashed bananas. Fold 1/2 cup chopped nuts into batter. Pour into greased and floured pan. Bake 40 to 45 minutes.
In a medium size bowl mix all ingredients. Microwave just long enough to melt cheese. Stir and serve with chips of your choice.
Mix first five ingredients until smooth with electric mixer. Set aside. Combine brown sugar, cinnamon and nuts. Pour half of batter into a greased 9 x 13-inch pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Drizzle glaze over cake and cool. Yields 15 to 18 servings.
Blend together margarine and sugar. Cream until light and fluffy. Mix remaining ingredients together and combine with margarine-sugar mixture. Put a little more than half of the mixture in a 13 x 9-inch pan. Press firmly into place.
Cut pita bread into wedges. Separate each wedge into 2 pieces. Place on cookie sheet and brush with lemon juice. Sprinkle with Mrs. Dash or other salt-free herb mixture. Bake in preheated oven at 375° for 7 to 9 minutes or until crisp.
Mix all ingredients in very large roaster. Bake in slow oven at 250° for 2 hours, stirring and turning mixture with wooden spoon every 15 minutes. Be careful not to crush cereals. Makes about 8 quarts.
Soak beef overnight in a mixture of any barbecue sauce, liquid smoke and Worcestershire sauce. Cook the next day in the liquids at least 3 hours at 350°. Meat is done when tender.
Beat soft butter at high speed until fluffy. Beat in eggs, one at a time. Gradually beat in sugar until fluffy. By hand, stir in flour, dry frosting mix and nuts until blended.
Mix together the first 3 ingredients and pour into casserole dish. Mix butter and crackers together to spread on top of Veg-All and corn as topping. Bake.
Mix cake mix and sugar; add oil and next 4 ingredients. Mix at medium speed for 6 minutes. Stir in poppy seed. Pour batter into Bundt cake pan and bake at 350° for 40 minutes. Cool in pan on wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze and cool completely on wire rack; 156 calories, 2.8 protein, 4.7 fat, .2 cholesterol, 168 mg. sodium.
Brown and drain beef. Stir in tomato paste, onion and seasonings (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently.
Mix all ingredients and bake in 9 x 12-inch pan for 25 minutes at 350°.
Fry bacon in frying pan until brown. Remove and leave enough drippings to cover bottom of pan. Chop onion and bell pepper and brown in drippings. Next, add tomatoes. Stir in salt and pepper to taste. Add vinegar and sugar; stir. Crumble bacon over top. Cover and simmer for 20 minutes on medium. Serve over rice.
Cover cleaned necks with water. Cook until well done. Add other ingredients. Cook until vegetables are tender. Very good with cornbread.
In a 1 1/2-quart casserole place chocolate, peanuts and raisins. Cover. Microwave on Low 4 to 5 minutes, or until chocolate is melted. Stir mixture until chocolate covers peanuts and raisins. Drop by teaspoons onto wax paper. Chill until firm. Makes about 24 pieces.
Cook on high; stir with wooden spoon only to soft crack. Add nuts and stir. Pour into regular size cookie sheet. Pour chocolate chips on top; spread when melted.
Beat cream cheese and sugar. Add peanut butter and milk. Beat until creamy. Fold in Cool Whip. Put in crust. Top with cool.
Mix well the liquid ingredients; stir into dry ingredients. Cook on hot griddle that is slightly greased. Reduce heat. When pancake begins to bubble, turn and brown on other side.
Combine fruit juices and add enough water to equal 2 3/4 cups liquid. Mix with pudding and cook to boiling. Cool and add to fruit. Add bananas last. Refrigerate. Garnish with maraschino cherries if desired.
Mix sugar and cocoa; add butter, dash of salt and Pet milk in a pan. Bring to a boil and cook 2 minutes. Remove from heat and add 1 teaspoon vanilla. Beat until it starts to thicken. Spread on cake.
Mix rice, soup and water. Add curry and parsley. Place in greased casserole. Lay chicken on top. Seal tightly with aluminum foil. Bake at 350° for 1 1/2 hours.
Mix ingredients. Spread into 9 x 13 pan. Bake at 350° for 15 minutes. Cool.
Cook rice and mix in soy sauce together. Cook chicken, onions and celery until done. Mix in bean sprouts, chestnuts, bamboo shoots, mushrooms and cooked rice. Simmer until done, 30 or 35 minutes at 350°.
Beat eggs, oil, sugar and vanilla together. Sift in dry ingredients, then stir in apples and nuts. Bake 1 hour at 325°. Cool.
Cut and drain pimentos. Drain pineapple and use juice as part of water in making jello. Make jello according to package directions. Let jello congeal to a soft consistency, stir in cream cheese, mayonnaise, pimentos, nuts celery and pineapple. Put in refrigerator, let congeal to a firm consistency. Serve with or without lettuce.
Mix lightly and roll onto a floured board or foil. Cut by cutter and place in greased pan. Bake at 425° for 15 to 20 minutes.
Combine ingredients and press in 9 x 13-inch pan. Bake at 350° until lightly browned.
Mix cream cheese and sour cream. Drain olives and chilies and add to mixture. Mix in Cheddar cheese, salt and onions. Spread mixture onto tortillas and roll up. Place in refrigerator and chill. Remove and cut into 1/2-inch rolls. Serve with picante sauce.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir thoroughly. Add oil, slowly, beating constantly and continue to beat until thick. Add poppy seed and beat for a few minutes. Store in refrigerator but not near freezing unit. This dressing will never separate but stir each time before use. This is good on fruit or green salad.
In large bowl, combine milk, water and lemon rind; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into a 4-quart glass bowl. Top with half the cake cubes, the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries and remaining pudding spread to 1 inch of edge of bowl. Chill at least 4 hours. Garnish as desired. Refrigerate leftovers. Makes 10 to 12 servings.
Brown bones or knuckles in oven. In a large kettle, boil 2 quarts water; add knuckles, salt, pepper, onion and celery leaves. Cook slowly for 2 hours. Strain the stock. Brown the stew meat in bottom of kettle. Cover with water and let simmer for 1/2 hour. Clean and chop vegetables. Add stock to stew meat, then add all other ingredients. Cook until done. Can add 1 box frozen lima beans or mixed vegetables, if desired.
Dip chicken in melted butter. Crush crackers and add lemon pepper seasoning. Roll chicken in cracker mixture. Put in casserole dish and bake in 350° oven for 45 to 60 minutes.
Cream sugar and shortening; add eggs. Sift 2 cups flour with dry ingredients. Add alternately with sour milk to first mixture. Add enough flour to make a soft dough. Roll and cut. Bake at 375 ° for about 10 minutes.
Grind the cranberries. Add the marshmallows and sugar. Cover and chill overnight. Add the diced apples, grapes, nuts and salt. Whip the cream and fold it in. This should keep about 4 days.
Dust roast with salt, pepper and flour. Braise all sides of roast in hot stew pot (1 to 2 tablespoons of oil may be added). Add in all the other ingredients, except carrots and noodles. Simmer for at least 3 hours. Add carrots 1 hour before completion. Serve over cooked noodles. (Slow cookers are great; let it cook all day!)
Put the pineapple into the bottom of a 9 x 13-inch cake pan (use glass if possible). Put pie filling over pineapple and crumble (dry) cake mix over pie filling. Spread nuts and slice butter over nuts. Bake in a 350° oven for 1 hour and 15 minutes. (I like to melt the butter first and then spread it over the cake mix.) Ovens may vary.
Preheat oven to 375°. In a large bowl, beat sweetened condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten with a fork. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool.
Combine cake mix, 1 cup coconut, water and egg whites. Beat for 2 minutes at highest speed of mixer. Reduce speed to low; beat for 1 minute. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until wooden pick inserted into center comes out clean. Cool cake in pan for 10 minutes. Punch holes in top of cake with a toothpick. Pour cream of coconut over cake while still warm and spread whipped topping over cake. Sprinkle with coconut and cover. Chill at least 4 hours. Cut cake into squares to serve. Makes 15 to 18 servings.
Combine corn syrup, water, salt and sugar in a 3-quart saucepan. Boil to 265° (hard ball stage). Beat egg whites stiff in large mixer bowl; gradually beat in the boiling syrup. Beat until it begins to stiffen. Add vanilla and nuts. Beat again and pour into a pan, greased slightly with salad oil or butter. (I have a favorite pan that measures 7 x 11-inches). Cut into squares when cool.
Mix lemon juice, cream cheese, milk and flavoring. Pour into 2 pie crusts. Cover with glaze. Top with cool whip and garnish with berries.
Combine all ingredients. Blend at low speed until the ice is dissolved. Makes 1 serving. Contains 137 calories. This is filling and satisfying.
Combine Eagle Brand milk and lemon juice. Mix well. Add pineapple and pecans and blend. Fold in Cool Whip and spoon into crusts. Chill 2 to 3 hours.
Cook broccoli until tender. Cook rice and drain well. Melt butter in skillet and add onion, soup and cheese; stir until cheese melts. Mix all ingredients together and put in casserole dish. Place in oven at 350° until lightly browned on top.
Beat together sugar and eggs until creamy. Add oil and vanilla and mix. Add all dry ingredients (sifted together). Add zucchini and mix well. Add raisins, coconut and nuts. Bake in a greased and floured pan for 1 hour at 350°. Makes 3 loaves.
Cook everything but egg whites in double boiler until it starts to thicken. Pour into a baked crust and top with meringue of egg whites.
Place broccoli on paper towel and drain. Coat skillet with cooking spray. Place over medium-high heat until hot. Add carrots and onion and saute 5 minutes. Remove from heat. Stir in broccoli, croutons and next 4 ingredients. Spoon into 1 1/2-quart casserole coated with spray. Sprinkle top with cheese. Bake, uncovered, at 350° for 35 minutes.
Wash, peel and cut asparagus. Heat oil in pan. When oil is hot, turn heat down to medium and stir-fry asparagus. Add salt, sugar and liquid and steam for 4 minutes. Uncover; turn up heat and cook, stirring to evaporate liquid. Stir in butter; season. Serves 4.
Melt together first 4 ingredients. Grease 9 x 13 pan. Pour in hash browns; put salt and pepper on. Cover with cheese mixture. Cover and let stand for 3 hours or overnight in refrigerator. Bake for 1 hour at 350°.
Put any amount of eggs in a pot. Cover with water and bring to a boil. Let eggs boil for 15 minutes. Take off of heat and cool under cold water. Peel eggs while warm. While eggs are boiling, go ahead and mix all other ingredients in a large pot on the stove. Heat mixture and taste. For sweeter eggs use more sugar. For sour eggs use more vinegar. Put warm eggs into a warmed glass jar. Pour heated pickle mixture over eggs. They'll pickle quicker when warm. Let jar cool and place into refrigerator at least 4 to 5 days. The longer the eggs stay in juice the more they will pickle.
Mix sugar, oil and eggs. Beat well. Add dry ingredients, mixing thoroughly. Add apples and nuts. Pour into greased and floured 13 x 9-inch pan. Sprinkle butterscotch chips on top of batter. Bake an hour or until brown in 325° oven.
Place spices in net bag. Heat juices. Add sugar, water and tea. Add spices. Do not boil. Serve hot.
Mix all ingredients together. Sprinkle over all 1 cup of sugar. Cover and refrigerate for 24 hours. Mix well before serving.
Mix first 5 ingredients for batter. Mix remaining ingredients in another bowl for topping. In greased pan, put in layer of topping, then add 1/2 of first batter, then another of topping and the rest of the batter. Bake at 350° for 50 minutes.
Place sausage links in skillet with 1/4-inch water. Cover and simmer for 8 to 10 minutes. Uncover; cook until liquid is absorbed and sausages are browned. Set aside. Heat oil in skillet. Add onions, peppers and garlic; saute 2 minutes. Add sausage, cover and cook on low for 10 minutes. Serve on Italian rolls.
Cream butter and sugar. Add beaten eggs. Mix soda and milk and add to butter, sugar and egg mixture. Combine flour and salt; sift together. Add vanilla. Store in refrigerator for 3 to 4 hours. Take out. Roll out and cut out cookies. These puff up when baking so don't roll out too thick. Bake 6 minutes at 375°.
Cook chicken in seasoned broth. Cut chicken into small cubes as for chicken salad. Mix ingredients and put in a 3-quart oblong dish and refrigerate. Serves 10 to 12.
First Day: In the morning, wash cucumbers (stem end may be left on). Drain cucumbers and place in large container. Cover with boiling water. In the afternoon (6 to 8 hours later, drain the cucumbers and cover with fresh boiling water.
Mix butter and cream cheese well. Stir in remaining ingredients (shrimp last). Serve with crackers.
Mix dressing ingredients and pour over vegetables. Let stand overnight. Serve well on bed of lettuce.
Prepare rotini according to package directions; drain. In large bowl, combine rotini, corn, red pepper, mushrooms, olives, celery, onion and cheese. In small bowl, blend Italian dressing, mayonnaise and pepper. Add to salad mixture; toss to coat. Gently stir in chicken. Serve immediately to cover and chill.
Cut up small onion and simmer a few minutes in water (1/4 cup). Add 1 cup tomato juice and bring to a slow boil. Add gelatine and let dissolve thoroughly. Remove from flame and add other tomato juice, vinegar, salt, pepper, celery, olives and pecans. Put into mold or ring and serve on lettuce. Nice at Christmastime. Serves about 10 to 12 in small portions.
Wash cranberries. Cook in 2 quarts water until berries pop; let stand for 5 minutes. Strain cranberries and discard cranberry skins. Add sugar, 2 cups water and cinnamon sticks. Bring to a boil and boil for 1 minute. Add orange juice and lemon juice. Stir. Serve immediately. Makes 2 1/2 quarts.
Wash spinach, remove stems and place in saucepan. Cover and cook for a few minutes with a little salt and only the water on the spinach. Drain; return to pan with 2 tablespoons butter and saute briefly. Season with salt and pepper and pinch of nutmeg and set aside. (If using frozen spinach, defrost, drain, then stir in butter and seasonings.) Heat wine with 2 tablespoons butter, salt and pepper in a frying pan. Poach the sole fillets for 30 seconds. Remove from pan and let the sauce reduce to about 3 to 4 tablespoons.