HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together water and yeast, then add sugar, salt, shortening and egg. I use mixer for this, then add a couple cups of flour and continue to use mixer, then just keep adding flour and mix by hand. After you can handle the dough easily, you have enough flour. Place dough in large bowl and cover with damp towel; keep moistening towel as it dries. Let rise overnight. Roll dough into balls small enough to fit 3 in each muffin cup. Let raise at 85° until double in size. Bake at 400° until done.
In 1/2-quart casserole, combine soup, milk, soy sauce and dash of pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Stir; top with remaining onions. Bake 5 minutes or until brown.
Combine all ingredients in large mixing bowl. Blend, then beat at medium speed with electric mixer for 4 minutes. Pour into greased and floured cake pan. Bake at 350° for 40 to 45 minutes. Cool in pan 15 minutes. Remove and finish cooling on racks.
Saute onion and bell pepper. Brown hamburger meat; drain off grease. Add onion and pepper to meat and cook together for 5 minutes. Drain on paper towel. Mix other ingredients together in a large pie plate. Add meat mixture. Stir altogether. Cook in oven at 350° for 30 minutes.
Heat oven to 400°. Cut 12 (1/2-inch) slices from bread; set aside. In bowl, combine remaining ingredients. Spread mixture over bread slices. Arrange in single layer on cookie sheet. Bake for about 15 minutes, until bread is golden brown. Makes 12.
Mix all ingredients; place in 2 pie shells. Use 2 remaining pie shells for top, sealing edges. Cut 6 small slits in crusts to prevent boiling over. Bake for 40 minutes at 375°. Makes 2 pies.
Fry bacon in same casserole that you'll use and crumble into pieces. Place all ingredients in dish. Stir to mix. Cook 8 minutes on High power to microwave.
Blend together Bisquick, eggs and oil. Add Italian seasoning, garlic and cheese. Stir in sliced zucchini and onions. Dump mixture into 9 x 13-inch pan and bake for 30 to 35 minutes at 350°. Test to make sure it is cooked through.
Cream the sugar and oil in a bowl. Add eggs and pumpkin. Mix well. Add sifted dry ingredients alternately with 2/3 cup water, mixing well after each addition. Stir in pecans. Pour into 2 well-greased and floured loaf pans. Bake at 350° for 1 1/2 hours or until loaves test done. Remove from pans to cool.
Dissolve gelatin in boiling water. Cool. Add orange or lemon juice to cream cheese and cream until smooth. Add carrot, sugar, salt, pepper and parsley to cream cheese. Gradually add cooled gelatin and pour mixture into a mold. Chill until firm. Unmold on lettuce leaves. Serve with mayonnaise or salad dressing.
Preheat oven to 400°. Pour chili into a large mixing bowl. Stir in the eggs. Add the onion, green pepper, salt and meat broken into pieces. Tilt the bowl and cut through the mixture with a fork until blended. Tender mixing makes tender meat loaf. Shape into loaf and turn out into a greased shallow pan; smooth into shape. Bake at 400° for 1 hour.
Use tight fitting pan with cover or use foil. Pour rice in bottom of pan or dish. Sprinkle chicken pieces with sage, salt and pepper. Place chicken on top of rice. Mix together and pour over chicken water and mushroom soup. Cover tightly and bake at 350° for 1 1/2 hours.
Slice and boil carrots until tender and drain. Mix all ingredients together. Chill in refrigerator overnight before serving.
Combine sugar, vinegar, mustard, lemon juice, salt, paprika, pepper, cold water, butter, onion slices and green pepper. Simmer, uncovered, for 20 minutes. Add catsup and beef. Refrigerate.
Microwave bacon until crisp. Clean, dry and carefully remove stems (use stems for soups, sauces, etc.). Stuff mushrooms with mixture of ingredients above. Do not heap mixture on mushrooms as it will melt and be lost. Arrange about 12 mushrooms (as uniform in size as possible) in a circle on plate. Microwave on Roast about 2 1/2 minutes or until heated through.
In a 5-quart Dutch oven, heat water, cinnamon sticks and cloves to boiling. Remove from heat and add remaining ingredients. Cover and let steep for 10 minutes. Remove tea bags and spices. Serve immediately. Makes 4 quarts.
Cream together butter, shortening and sugar. Add flour, one tablespoon at a time, milk and vanilla. Beat 15 to 20 minutes until sugar dissolves.
Preheat oven to 325°. Clean and cut onions, carrots and potatoes into bite size pieces. Pour one cup of melted bacon grease into bottom of large casserole dish. Cook carrots and potatoes in microwave oven for five minutes on High.
Cut cake into 3 or 4 layers. Whip Dream Whip according to directions on the package. Add granulated sugar, powdered sugar and cream cheese; mix well and whip. Put between the layers and on top of the cake. Put in refrigerator and chill, then pour blueberries over the top of the cake. Refrigerate until ready to use. Keeps well in refrigerator. Strawberry or cherry topping may be substituted for blueberry.
Mix by hand all ingredients except the fine bread crumbs and oil. Shape into 6 patties, 1/2 to 1 inch thick. Coat in bread crumbs and fry in oil over medium heat until brown on both sides and cooked through.
In large bowl, dissolve jello with boiling water; when completely dissolved, add frozen strawberries. Mix well and put in refrigerator until partially set. Take out and add Cool Whip. Mix well and pour into pie crust. Put back into refrigerator until completely set.
Cook broccoli until tender and drain. Add rice, soup and cheese. Bake at 375° for 20 minutes.
Combine all ingredients except chips and chill the mixture until firm. Form into 1-inch balls. Dip these balls into melted chocolate or butterscotch chips and let harden on waxed paper.
Spray a 9 x 13-inch pan with Pam. Place cubed bread in bottom of pan and top with cheese. Brown sausage; drain and place on top of cheese. Beat eggs with milk; add mustard. Pour over meat. Refrigerate overnight. Next morning, dilute soup with milk. Pour over all ingredients. Bake at 300° for almost 2 hours.
Crush candy in food processor. Melt chocolate in double boiler, stirring constantly. Add candy. Spread on buttered cookie sheet. Chill until set. Break into pieces. Store in airtight container. Can use lemon drops or spearmint pieces.
Bake cake as directed. Bake in 13 x 9-inch pan. While hot, punch holes all over cake and pour hot mixture of cream of coconut and Eagle Brand milk. Let cool completely and spread Cool Whip over cake. Top with coconut.
In a large pot or wok, saute garlic, onions and ginger root. Brown chicken (skin removed, if desired). Add rice and 12 cups water. Season with patis or fish sauce. Cook until rice is done; it will be soupy.
Combine the eggs and sugar and mix it in a bowl. Add the flour and mix. Melt the butter (let it be a little burnt) and add. Add the almond slices. Mix well and let it cool in the refrigerator for 30 minutes. Thinly spread 1 tablespoon each of the dough on a cookie plate. Bake for 10 minutes in a 350° oven.
Crumble Oreos in bottom of cake pan. Slice ice cream and layer on top of cookies. Pour fudge over this and top with Cool Whip and freeze. Take out when ready to eat.
Brown meat with chopped onion. Add spaghetti sauce and mushroom steak sauce. Add eggs and grated yellow cheese. Simmer. Add rosemary. Cook noodles according to package directions. Grate Jack and Tillamook cheeses and mix with cottage cheese. Layer in baking dish or pan. Start with noodles, meat mixture, then cheese mixture (save some for top). Alternate until pan is 1/4-inch from top. Bake 1 hour at 350° or until bubbles around sides. Makes large amount; extra can be frozen. Serves 8 to 12.
Mix crab meat, cracker crumbs, season salt, lite dressing and egg white in bowl until the mixture has consistency of potato salad. Into the split side of each shrimp put 1 Tbsp. of mixture, molding the shrimp around the stuffing. Brush with butter and sprinkle with cheese. Bake in a pie tin at 400° for approximately 10 minutes or until shrimp have turned white.
Toss all ingredients together. Chill while covered. Serve on bed of lettuce. Serves 4.
Melt butter in skillet. Add onion and fries. Cook stirring constantly until potatoes are hot. Remove from heat and add cereal, cheese, salt and pepper; mix well. Put into a shallow buttered 1 1/2-quart casserole. Combine sour cream and eggs; pour over potato mixture. Bake at 350° for 15 to 20 minutes.
Cream the margarine and brown sugar. Add flour and nuts to make a crumb mixture. Reserve 1 cup of topping. Press remainder of mixture into bottom of an 8-inch square, ungreased pan. Bake at 350° for 12 to 15 minutes.
In a large saucepan, combine pumpkin, pumpkin pie spice and pectin; mix well. Stirring constantly, bring mixture to a boil. Quickly add the sugar. When the mixture returns to a boil, cook for 1minute. Remove from heat; skim off any foam. Ladle hot into jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath for 10 minutes. Yield: about 3 pints.
Mix with fork and spread into ungreased 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes.
Saute onion in oil until tender. Remove from heat. Working quickly, finely grate potatoes. Combine all ingredients until well blended. Pour into greased shallow 1 1/2 quart dish. Bake at 400° one hour or until golden and crusty. Makes 6 to 8 servings.
Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber with remaining ingredients, stirring well. Cover and chill.
Cook and simmer all ingredients except crabmeat and vegetables for 2 hours. Add crabmeat. Continue to cook and simmer for 30 minutes. Add vegetables and cook until they are done.
Heat olive oil and add onions and green peppers. Cook until tender. Add ground beef and cook until brown. Pour out 1/4 cup of liquid from can of tomatoes and save. Add tomatoes, syrup and seasonings. Bring to boil; cover and simmer for 15 minutes. Find and remove bay leaf from mixture.
Microwave potatoes until done. Allow potatoes to stand at room temperature for 2 to 3 minutes after baking. Cut a thin slice from the top of each potato. Caution, potato will be hot. With spoon, remove the potato pulp from each potato, leaving a thin shell.
Cook pasta according to directions. Add sauce pack and chicken to pasta and serve. Simple and delicious.
Mix all ingredients, except butter and corn flakes. Place in buttered casserole dish. Mix corn flakes with melted butter. Spread on top and bake 45 minutes at 350°. Serves 10 to 12.
Slice apples in a pan. Sprinkle with nutmeg. Pour batter over apples. Bake at 350° until done. Serve with ice cream. Add sugar to apples to taste if serving without ice cream.
Mix well. Bake at 315 to 350° until done, about 1 hour.
Bring butter, sugar and milk to a full, rolling boil in saucepan, stirring constantly. Boil until it gets to soft ball stage or boil 5 minutes over medium heat. Remove from heat; stir in chocolate chips until melted. Add remaining ingredients and blend well. Pour into 13 x 9-inch pan; let cool and cut.
Fold juice into condensed milk. Fold Cool Whip into mixture. Pour into crusts. Sprinkle crumbs on top and refrigerate before serving.
Soften cream cheese and margarine. Mix together. Add sugar, then coconut and pecans. Will frost a 2 layer cake or 9 x 13-inch sheet cake.
Mix cream cheese and chives to taste. Add 4 to 5 shakes Accent and 4 to 5 shakes Worcestershire sauce to taste. Roll in chipped beef. Serve with crackers.
Cream together sugar and butter. Add eggs and mix well. Mix together flour, salt, baking soda in small bowl. Add flour mixture alternately with buttermilk to creamed sugar and butter mixture. Blend at low speed to blend and then on medium speed for 1 minute. Add cola and marshmallows. Blend well. Pour into 13 x 9-inch greased and floured pan. Bake at 350° for 40 to 50 minutes. Cool about 1/2 hour, then frost.
Cream butter and sugar; add dry ingredients, flavoring, 1 egg and 1 yolk. Spread batter in a greased square pan. Sprinkle nuts on top. Beat egg white; spread on top. Sprinkle 2 tablespoons brown sugar over the top. Bake at 350° for 40 minutes.
Heat oven to 350°. In bowl, blend cream cheese and 2 tablespoons of margarine until smooth. Add next 5 ingredients; mix well. Separate dough into 4 rectangles; firmly pressing perforations to seal. Spoon 1/2 cup of meat mixture onto center of each rectangle. Pull 4 corners of dough to the top and seal. Brush tops with the remaining 1 tablespoon margarine. Bake 20 to 25 minutes or until brown.
Boil small potatoes; peel and slice into bowl when cooled. Fry or microwave bacon until crisp; measure slightly less than 1/2 cup and add this to 1 1/2 cups water, vinegar and sugar, plus salt and pepper to taste. Boil vigorously for more than 5 minutes (can be microwaved).
Boil together (full rolling boil) for 1 minute, then add 1 teaspoon vanilla, beating with spoon until thick. Pour on cake.
Brown ground beef; add onion, celery, green pepper and sauces. Cook macaroni and add to soup. Simmer approximately 15 minutes.
In extra large skillet melt margarine; add onions and saute. Add ham, cabbage and water. Simmer till cabbage is crispy tender. Add cooked drained noodles, salt and pepper to taste. Simmer to combine flavors about 10 minutes. Do not overcook. Cabbage is best crispy. Serves 4 to 6.
Combine margarine and sugar. Blend in eggs and lemon rind. Add combined dry ingredients alternately with orange juice, mixing well after each addition. Fold in blueberries and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Mix hash browns, soup, garlic salt, sour cream and cheese together and put in greased 9 x 13-inch pan. Melt 1/2 stick margarine and pour over potatoes. Crumble potato chips over top. Bake 1 hour at 350°.
The thinner the egg noodles the better. Cook the noodles according to directions being sure to add enough salt to the water. Do not overcook these noodles; be sure they are "dente". Place in a large casserole dish. Add the two sticks of butter. Add the sour cream and the poppy seeds. Season again with salt and a lot of pepper.
Place cooked carrots in a shallow casserole. Combine next 6 ingredients and pour over carrots. Combine butter and bread crumbs. Sprinkle over top. Bake at 375° for 30 minutes. Serves 6.
Combine all ingredients. Add enough mayonnaise to spread on rye bread. Broil until golden brown.
Beat egg whites with salt until peak forms. Gradually beat in sugar, vinegar and vanilla. Continue beating until very stiff. Fold in pecans. Drop by teaspoonfuls on a greased baking sheet. Bake at 300° for 15 or 20 minutes or until firm. You may add food colorings for different seasons of the year.
Cream sugar, cocoa and margarine. Add eggs and vanilla; mix well. Add flour, coconut and pecans. Bake in a 9 x 13-inch pan for 40 minutes at 350°. When done, spread jar of Marshmallow Creme on hot cake. Cool, then frost.
Make cake layers and cool completely. Prepare instant pudding according to the package. Refrigerate to set up. Place 1 cake layer in the bottom of 6-quart punch bowl. Add in layers 1/2 of ingredients in the following order: pudding, cherry pie filling, fruit cocktail, pineapple, coconut, nuts and topping. Add the second cake layer and continue in same order using remainder of ingredients. Garnish top with cherries, nuts or more coconut. Refrigerate. Makes 35 servings. When serving, spoon down side to at least first cake layer to get some of all ingredients.
Preheat oven to 350° and grease a medium size pizza pan. Mix first 5 ingredients and spread on pizza pan. Bake 10 minutes at 350°; remove and allow to cool. Cream the cream cheese, confectioners sugar and nondairy whipped topping. Spread on cooled crust. Arrange fruit on top. Drain the pineapple really well. Refrigerate. Makes 6 to 8 servings.
Cook ground beef and onion together; drain. Put ground beef mixture in baking dish, then add green chilis and Cheddar cheese soup. Mix together egg, flour, milk and salt. Pour over ground beef mixture and bake at 350° until top is brown.
Cut chicken into large chunks. Wash, dry and bread. Fry 5 minutes on each side on low heat. Pour in bouillon cube, lemon juice, wine, lemon slices and flour. Cook for 10 to 15 minutes. Serve over rice.
Blend sugar, flour, eggs, margarine and vanilla well. Stir in chocolate chips, pecans and coconut. Pour into pie shells and bake at 350° for 25 to 35 minutes.
Mix first three ingredients together. Put into 9 x 13-inch cake pan (this will be thick). Pat mixture up sides of pan. Mix last three ingredients. Pour over cake mixture. Bake at 350° for 30 minutes. When cool, cut into small pieces.
Brown beef, onions and peppers. Beat eggs; add milk, then mayonnaise, cornstarch and cheese. Drain beef mixture; add to egg mixture and stir. Pour in pie shell and bake 35 to 40 minutes at 350°.
Preheat oven to 375°. Peel and slice sweet potatoes into 1 1/2-inch thick slices. Cook and drain. Arrange potatoes in buttered 1 1/2-quart baking dish. Combine all other ingredients; boil for 5 minutes. Pour over potatoes. Bake 50 minutes, basting occasionally.
Brown meat and onions. Drain off fat. Add other ingredients and simmer 45 to 60 minutes. Add water if needed. Can simmer a long time, like chili. Crock-pot works great!
Cream together the sugars and butter. Add eggs and vanilla until fluffy. Add flour and baking soda. Fold in oatmeal and chips. Drop by spoonfuls onto greased baking sheet. Bake at 350° for 8 to 10 minutes. Makes 7 to 8 dozen.
Lightly brown ground beef, onion and garlic in frying pan. Pour off excess dripping. Add tomato sauce, tomato paste, water, Parmesan cheese, Italian seasoning and salt and pepper. Cook slowly, covered, 20 minutes, stirring occasionally. Mix cottage cheese and nutmeg. Spread 1 cup of meat sauce on bottom of 13 x 9-inch dish. Then add noodles, meat sauce, cottage cheese spiced, noodles, meat sauce, Mozzarella sauce, noodles and rest of meat sauce.
Melt oleo in saucepan. Mix corn, cornbread mix and eggs. Pour into buttered dish and bake at 350° for 45 minutes.
Mix milk and sugar, add one stick melted margarine. Mix yeast and warm water, add to other mixture. Add flour and mix well. Knead and place in a warm place to rise. When double in size, roll out and cut in diamond shape pieces. Dip in other stick of melted margarine and place in tube pan overlapping. Let rise till double again or about 1 1/2 hours. Bake at 350° for 35-45 minutes.
Melt butter or margarine in an 8 x 8-inch pan. Mix all ingredients and add to pan. Bake at 350° for 25 to 30 minutes. Cut in squares.
Microwave butter on High for about 45 seconds to melt. Stir in crumbs and brown sugar. Press mixture against bottom and sides of pie plate. Microwave on High for 2 minutes. Let stand 5 to 10 minutes. Makes a 9-inch pie crust. Use a 9-inch glass pie plate.
Preheat oven to 375°. In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix. Simmer, covered, for 5 minutes. Stir in flour, blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Stir in cheese until melted. In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats. Bake for 15 minutes, or until heated through. Makes 6 servings.
Mix the cream cheese, butter, sugar and Cool Whip well. Mix the pudding, milk and vanilla well. Mix both mixtures together.
Roast squirrels or ham (save broth); pick meat and discard bones. In an 8-quart stew pot, add meat, broth, potatoes and onion. Fill 1/2 full with water. Bring to boil. While bringing to boil, prepare dough. Cut into 2-inch squares. Drop one at a time into boiling pot. Simmer, uncovered, until fully cooked.
In medium bowl, combine tomatoes, mayonnaise and honey. Stir chicken, celery, grapes and pecans. Cover and chill. May be served in hollowed out melons, avocados or papayas. Serves 6.
Melt butter. Mix all ingredients together well with mixer. Bake at 350° for 25 to 30 minutes.
Mix the first 7 ingredients together with electric mixer until smooth. Add flour and cream of tartar. Drop by teaspoonfuls onto cookie sheet. Top with sugar. Bake at 350° for 8 to 10 minutes.
Toss cabbage, noodles, green onions and almonds in a bowl. Mix oil, vinegar, sugar, salt, pepper and Accent together and pour over salad just before serving.
Preheat oven to 375°. Sift cake flour and 3/4 cup sugar, 4 times. In a large bowl, beat egg whites, cream of tartar, salt and vanilla until stiff enough to hold soft peaks. Add remaining sugar, 2 tablespoons at a time, beating after each addition. Continue beating until meringue holds stiff peaks. Sift about 1/4 of flour mixture over egg whites mixture. Fold in gently with spatula. Fold in remaining flour by fourths. Carefully pour into ungreased tube pan. Bake 30 to 35 minutes until top springs back. Cool completely with pan inverted upside down.
Combine all ingredients, cover and let stand for 1 hour. Serve with tortilla chips.
Mix pumpkin, milk, salt, sugar, eggs and spice. Mix well and pour in a 9 x 13-inch baking dish. Sprinkle dry cake mix over the pumpkin mixture. Pour melted margarine over that, evenly. Sprinkle chopped nuts on top. Bake at 325° about an hour and 15 minutes. Cool and cut in squares. Serve Cool Whip, if desired.
Heat tomatoes and butter in saucepan over moderate heat, just until butter melts. Mix in bread crumbs, sugar, salt and pepper. Sprinkle with cheese. Bake at 400° for 40 to 45 minutes.
Mix and drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes. Makes about 48 cookies for about 25 cents.
Mix all ingredients. Store in airtight container. To serve, spoon 1 to 2 tablespoons mix and 3/4 cup boiling water together. Can garnish with whipped cream.
In a large bowl, mix all ingredients. Add enough mayonnaise to moisten well. Mix good. Put plastic wrap over bowl and serve on a lettuce leaf.
In small bowl, combine vinegar, paprika, chili pepper, oregano, cumin, thyme, salt, garlic and water. Place fish in shallow bowl with bay leaf. Pour marinade over; leave for several hours at room temperature. Stir occasionally. Drain fish on paper towel. Sprinkle with salt; dust with flour. Heat oil (at least 1/2-inch deep). Fry until golden brown. Keep warm in oven at 200°.
Cook squash and onion until tender, combine soup and sour cream. Stir in carrots, squash and onions. Mix stuffing and butter. Spread half of stuffing in baking dish. Pour squash mixture over stuffing. Top with rest of stuffing mix. Bake at 350 degrees for 30 minutes or until bubbly.
Mix the first 3 ingredients. Lay raw chicken in a 13 x 9-inch baking dish. Pour mixture over chicken. Bake in a 350° oven for about 1 hour.
Combine dry ingredients in a large bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, crushed pineapple (and juice), bananas, and 1 cup of nuts. Mix well. Use either three 9-inch pans or tube, or bundt pan, greased and floured. Bake at 350 degrees for 25 to 30 minutes, or until done. Cool in pans for 10 minutes. Remove from pans and cool completely before icing.
Mix pineapple, eggs, sugar, flour and salt. Melt butter and soak bread in butter. Put bread on top. Bake at 400 degrees for 30 minutes.
In large skillet, heat margarine. Roll beef ribs in flour to coat. Brown all sides of ribs. Remove to baking pan. Keep drippings in skillet. Bake at 350° for about 1 hour or until tender. Meanwhile, about 15 minutes before meat is done, add 4 tablespoons flour, salt and pepper to remaining drippings in skillet. Stir to blend. Stir in beef broth and cook over medium heat until thickened (about 3 to 5 minutes). Add lemon juice, mustard and dill weed. Bring back to boil. Remove excess fats from baking pan and add sauce to ribs and keep hot. Serve with egg noodles.
Mix butter, brown sugar, cinnamon, nutmeg and vanilla. Place one can of "cut-up" biscuits in a Bundt pan. Pour 1/3 of the sugar mixture over biscuits. Repeat procedure with each can. Bake at 350° for 35 minutes. Cool 5 minutes and then turn out.
Mix all ingredients together well. Place in loaf pan or casserole dish. Bake 1 hour and 15 minutes in 350° oven. Let stand 10 minutes before slicing.