HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Add sugar; let sit until bubbly. Add oil, 2 cups flour and salt; beat. Gradually add remainder of flour until you have a soft dough. Knead well. Let rice once; shape. Slash tops with knife. Let rise again after shaping into 2 long loaves. Bake at 400° until brown. If soft crust is desired, brush with melted butter.
Mix pudding and milk. Add condensed milk and sour cream, then add Cool Whip. Mix until smooth. Layer dish with cookies and bananas, then pudding mix. Layer again.
Combine all ingredients in bowl and beat at high speed until well blended. Knead until smooth. Shape mints in candy molds. Then place on cookie sheets which have been covered with paper towels. Cover with paper towels. Leave overnight to set. Makes 9 dozen.
Mix all ingredients. Dip bread in mixture and fry in melted butter. Makes 4 slices.
Shred cabbage and mix with salt. Let stand 2 hours. Squeeze dry. Add pepper and carrots to cabbage. Combine vinegar, sugar, water, celery and mustard seed in saucepan. Bring to boil and boil 1 minute. Cool. Pour over cabbage and mix. Put into plastic freezer boxes and freeze.
In small mixing bowl, combine margarine and garlic. If using tortillas, cut into 6 wedges. Brush one side of each slice of rye bread or both sides of tortillas with some of the margarine mixture. Place on a baking sheet in 350° oven for 5 minutes. Turn over and sprinkle with cheese. Bake for 5 to 7 minutes more or until crisp and brown. Makes 24.
Wash and drain okra. Combine 2 tablespoons butter and the okra in heavy skillet. Cook slowly, stirring frequently, until okra is no longer sticky. Cut corn from cob. Put okra and corn in alternate layers in a greased casserole. Sprinkle with salt and pepper.
Mix cream cheese and salsa together thoroughly. Spread mixture onto platter. Chop lettuce and sprinkle on top of cream cheese and salsa mixture. Chop tomatoes and sprinkle on top of lettuce. Sprinkle Cheddar cheese over entire platter. Use tortilla chips with Taco Salad Dip and enjoy!
Place potatoes in a greased casserole. Saute onion in butter; add sour cream, water, eggs (which have been slightly beaten), salt and pepper. Pour over the potatoes. Sprinkle with grated cheese. Bake 25 to 30 minutes at 350°. Temperature may be raised the last 5 minutes if a brown topping is desired.
Heat oil in pan. Quickly saute onions, sliced, until transparent. Add the hamburg and barely cook. Add all ingredients together except beans. Put into pot and simmer 45 minutes or longer. Add beans and heat.
Grind conch or chop finely. Mix remaining ingredients together. Heat fryer oil. Place mixture by spoonful into oil. Cook until golden brown. Serve with cocktail, tartar or honey mustard sauce.
Soak cut up cucumbers for 7 days in a strong, salt water. Wash cucumbers. Soak overnight in alum (use alum size of egg). Dissolve alum in water (enough to cover cucumbers). Drain. Soak for 6 hours in white vinegar. Drain off vinegar and throw away. Layer cucumbers in jug with sugar, pickling spices, etc. Best served cold.
Remove caps and set mushrooms aside. Chop stems. Melt butter in a small skillet and saute stems and onions until tender. Add bread cubes, cooking over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with the mixture and place in a shallow baking dish. Pour the wine around the mushrooms and a little over each. Bake at 400° for 15 minutes. Top with shredded cheese and bake for 8 to 10 minutes, until cheese melts. Serves 4 to 6. Enjoy!
Combine cauliflower, onion, garlic, chicken-flavored bouillon, thyme and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Spoon half of cauliflower mixture into container of an electric blender; blend until smooth. Repeat procedure with remaining mixture; set aside. Heat oil in a 2 quart heavy saucepan over medium-low heat. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cauliflower mixture to milk mixture. Add pepper, if desired. Cook over low heat until thoroughly heated, stirring often. Yield: 6 cups.
Beat water with egg yolk. Divide mixture into 4 or more small containers. Add different food colors to each. Paint cookies before baking.
Put salt over ground up vegetables. Let stand 1 hour. Mix well, rinse and squeeze out liquid. Heat vinegar, sugar and spices and pour over vegetables. Pour into jars. No need to seal. (I seal mine.)
Mix cocoa and oil. Melt chocolate and shortening together; cool. Mix together eggs, sugar, vanilla and salt. Blend in chocolate mixture, then flour. Next add nuts. Pour in well-greased 8-inch pan. Bake 40 minutes at 325°.
Saute garlic and tomato in olive oil over medium heat unti tender. Add wine and simmer until reduced slightly (5 to 10 minutes). Add basil; stir and remove from heat. Spoon over cooked pasta, then sprinkle cheese on top to taste. Salt and pepper to taste.
Preheat oven to 325°. Rub 1 tablespoon butter over the bottom and sides of a 9-inch diameter spring-form pan. Mix bread crumbs with 2 tablespoons grated cheese. Coat pan with crumb mixture. Using an electric mixer, beat cream cheese, Ricotta, remaining 1/2 cup Parmesan, salt and cayenne in a large bowl until light. Add eggs, one at a time, beating well after each addition. Transfer half of mixture to a medium bowl. Mix pesto into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture; gently smooth top. Sprinkle with pine nuts. Bake cake until center no longer moves when pan is shaken, about 45 minutes. Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight. Run small sharp knife around pan sides to loosen cheesecake, if necessary. Release pan sides from cheesecake. Transfer cheesecake to platter. Garnish with fresh basil sprigs. Surround with crackers and serve.
Mix together first six ingredients. Add potatoes. Mix 2 tablespoons butter with corn flakes. Put potato mixture in buttered baking dish. Spread out evenly. Sprinkle the corn flakes over top. Bake at 350° for 1 hour. Do not cover while baking.
Brown ground beef and drain. Add salt, sugar, pepper and tomato sauce. Simmer 15 minutes. Cream together onion, cream cheese and sour cream. In a 9 x 12-inch baking dish, layer noodles, meat mixture and sour cream mixture. Repeat layers. Top with Cheddar cheese. Bake 20 to 25 minutes at 350°.
Roll out on flour and sugar. Cut into squares. Bake at 425° for 10 minutes. Use Baker's apricot for filling.
Combine all ingredients in a deep casserole dish. Bake at 300° for 3 hours. Remember, no peeking. Enjoy.
Preheat oven to 350°. Beat egg whites until foamy, add salt and cream of tartar and beat until stiff. Add sugar, 2 tablespoons at a time, beating well after each addition. Stir in vanilla, nuts and chocolate morsels (Nestle). Drop by teaspoonfuls onto cookie sheet lined with aluminum foil. Put in oven and turn off heat immediately. Do not open door for at least 8 hours. Carefully remove cookies from foil. Yields about 40 or 50 cookies.
Combine all ingredients, except flour. Knead in enough flour to form a smooth dough. Roll out to 1/4-inch thickness. Cut into desired shape. Bake at 350° for 7 minutes or until lightly brown.
Press ground chuck into 9 x 12-inch pan; salt and pepper. Spread onions over meat, then Veg-All, salt and pepper. Spread soup over Veg-All, then add Tater Tots. Bake at 350° for 45 minutes. During baking time you will have to pour off excess liquid. Add grated cheese, if desired, about last 10 minutes of cooking time. Serve with salad and garlic bread.
Dice apricots into 1/4-inch pieces. Place apricots and orange juice in small saucepan over low heat and bring to a boil; continue cooking 5 minutes. Remove from heat and cool.
Place rice in strainer and rinse in cold water. Put rice in heavy saucepan. Add 5 1/2 cups chicken stock. Bring to rapid boil. Reduce to simmer and cook uncovered for 45 minutes (check in 30 minutes to make sure it isn't getting too soft). Put thin towel in colander. Drain rice and place in bowl. Add rest of ingredients. Needs to stand 2 hours to develop. Serve at room temperature.
Combine chips, salt and milk in saucepan over low heat. Cook and stir until melted. Remove from heat. Stir in vinegar and cinnamon. Serve warm for dipping sliced apples. May refrigerate up to 3 weeks.
Pack cucumbers, peppers and dill in jars. Bring remaining ingredients (except the alum) to a rolling boil. Pour into jars over cucumbers, then add the alum to each jar and seal.
Scald meal; stir in butter, salt and egg. Add baking powder and milk. Turn into a greased baking dish and bake 40 minutes at 375°. Serve hot with butter.
Cut steak into bite size pieces; salt and pepper. Dredge in flour and fry in 1/2-inch of oil in skillet. Put raw rice in 9 x 12-inch pan. Put meat on top. Chop onion and put on meat. Brown flour. Add water to make thin gravy. Pour over meat and rice. Cover with foil and bake 1 hour. Can add bell peppers, mushrooms or tomatoes.
Brown chicken in butter. Add mushrooms and cook (if fresh mushrooms for five minutes). Remove chicken and mushrooms. Stir in flour, salt and pepper. Pour in broth and half & half. Cook until thick. Add mushrooms and chicken. Cover and simmer 25 to 30 minutes. I used my slow cooker.
Add sugar to taste to the mayonnaise. Place ingredients in the order given in a 9 x 13-inch pan. (I like to use double of everything except lettuce.) Refrigerate overnight before serving.
Mix all ingredients together except tortillas. Spread thinly and evenly on each tortilla and roll up. Put in freezer to chill and then slice and serve. For a change, you can also use taco seasoning instead of the dressing mix.
Sift flour, baking powder and salt. Combine with sugar and oil in a bowl. Add eggs, one at a time, beating each one. Add vanilla. Mix. Chill several hours. Shape into balls and roll in powdered sugar. Do not flatten out. Bake at 350° for 15 minutes.
Heat oven to 350°. Mix flour and sugar (powdered) in bowl. Stir in just enough butter with fork until all flour is moistened and dough cleans the side of bowl. Pat in ungreased 12-inch pizza pan. Bake 10 to 12 minutes until golden brown. Cool.
Combine the first three ingredients; let stand overnight. Next day, prepare cake mix according to package directions, making 2 layers. Split layers. Spread layers with coconut mixture and refrigerate 2 to 3 days. (The reader will note that this cake "gets better every day". "Yummy.")
Combine buttermilk and cheese; set aside. Sprinkle chicken with flour, salt and seasonings. Dip chicken into buttermilk mixture, coating both sides and using all of the mixture. Now, coat chicken with bread crumbs. In skillet, heat oil. Add chicken and cook, turning once, until brown on both sides.
Cream the butter and sugar thoroughly. Add eggs, chocolate and vanilla; beat until fluffy. If mixture seems thin, chill, then beat until fluffy. Fold in marshmallows and nuts. Spoon into pie crust; chill until firm. Serve garnished with whipped cream, if desired. Serves 6 to 8.
Mix dry ingredients. Add eggs, milk, lemon juice and margarine. Slowly cook to boiling, cook 2 minutes. Set aside. When cooled, add sour cream and beat thoroughly. Pour into an 8-inch baked pie shell or crumb crust and serve with whipped cream. Also very good with 1 cup well drained crushed pineapple instead of lemon juice.
Toast pecans in 1/4 cup butter for 20 to 25 minutes at 350°. Sift flour, baking powder and salt. Cream 1 cup of butter. Gradually add sugar, creaming well. Blend in eggs, one at a time, beating after each addition. Add dry ingredients alternately with milk. Add vanilla and pecans. Pour into three layer cake pans. Bake at 350° for 20 to 30 minutes.
Cook lasagna in salted, boiling water until just tender. Drain. Place in cold water. Drain spinach well and mix with Ricotta cheese, salt, pepper, nutmeg, egg and Parmesan cheese. Drain noodles and pat dry with paper towels. Cut ham slices in half, lengthwise. Place on noodles. Spread each with spinach mix. Roll up noodles and place on sides in 9x13 inch baking dish. Pour spaghetti sauce over lasagna and bake at 350° for 35 to 40 minutes, or until done. Serve 10.
Place in a bowl, the ground pork, green onions, ginger, soy sauce, 1 teaspoon sesame oil, Chinese wine, sugar, cornstarch, salt and pepper. Mix together well and set aside. Heat stock in wok and bring to the boil. Season with salt and pepper, wrap 1/2 teaspoon of pork mixture into each wonton wrapper. Close tightly and drop into stock. Cook for 5 minutes. Wontons usually rise to the surface when cooked. Add 1/2 teaspoon sesame oil and stir in. Garnish with green onion or fresh coriander.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. Prepare brownies as directed on package. Place mixture in pan. Press peanut butter cups into mixture so that tops are even with batter. Bake 35 minutes and let cool. Cut!
Mix the first 7 ingredients and sprinkle on top the butter, cheese and paprika. Bake in moderate oven until bubbly.
Combine 2 cups flour and 1/3 cup sugar in a large bowl, mixing well. Reserve 2 tablespoons mixture and set aside. Make a well in center of remaining flour mixture. Combine egg, milk and oil; stir well. Add to dry ingredients, stirring just until moistened. Combine blueberries and reserved 2 tablespoons flour mixture, tossing to coat. Stir blueberries into batter just until blended. Spoon the batter into greased muffin pans, filling 3/4 full.
Mix herbs into softened margarine. Place 2 large sections of crescent rolls side by side on floured board. Roll to 10 x 12-inch. Spread herb oleo to cover dough. Roll up like jelly roll. Slice to fill 12 greased muffin tins. Beat 1 egg with 1 tablespoon water. Apply mixture to top and sides of rolls. Bake at 375° to 400° for 10 to 12 minutes. May be frozen.
Chop up cookies. Place milk and ice cream in blender. Add chopped cookies. Cover. Blend on high speed until smooth. Pour into glasses. Serve immediately.
Place oil in frying pan with garlic. Simmer. Drain the juice from cans of clams into a cup. Pour 1/2 cup of clam juice into pan. Cover and simmer 20 minutes. Add rest of clam juice, clams, parsley and water. Cook over low heat for 5 minutes. Serve over linguini.
Combine first 6 ingredients, 3 tablespoons soy sauce and 1/2 can cream of mushroom soup; mix well. Shape into loaf. Place in 9 x 5-inch pan.
Preheat oven to 350°. Mix all ingredients. Bake in large casserole dish for 45 minutes.
Cream margarine and sugar. Beat in eggs. Mix and add alternately flour and baking powder with sour cream. Dust greased Bundt pan with 1/2 mixture of sugar, cinnamon and pecans. Pour half the batter in pan. Sprinkle rest of cinnamon mixture on top and pour remainder of batter in pan. Bake 1 hour or more at 325°.
Mix sugar, vinegar and mayonnaise together. Add remaining ingredients. Chill 2 to 3 hours. Serves 4 to 5.
Put 2 tablespoons olive oil in 5-quart pan. Turn heat on high. Saute onions and garlic for 2 minutes, turning frequently. Cut chicken in 1/4 size pieces, season with salt, pepper and chili powder. Add chicken to pan and saute each side 5 minutes until slightly browned. Add 1 tablespoon olive oil and add bell pepper and cook for 3 minutes, stirring occasionally. Slice and add mushrooms, black olives, peas, carrots, chopped tomato with own liquid and tomato sauce. Cook, covered, for 5 minutes on medium heat. Add rice and 3 cups of water. Turn to high heat and stir until all ingredients are mixed well. After water has evaporated from top of rice, reduce heat to medium and cover for 15 minutes. Reduce heat to low and turn rice from bottom to top, starting at center, cover and cook on low for additional 20 minutes. Serves 8 to 10 people.
Soften cream cheese and mix with brown sugar and vanilla. Add peanuts. Serve with apple slices.
Cream butter, sugar and vanilla. Add other ingredients. Refrigerate several hours. Roll into logs by hand and bake on ungreased cookie sheet for 10 to 12 minutes at 375°. Roll while hot in confectioners sugar. Cool slightly, then roll again. A Christmas/Hanukkah favorite.
Mix the refried beans and taco seasoning and add liquid from green chilies until mixture is spreadable. Spread on a platter (1/4 to 1/2-inch thick layer). Then layer remaining ingredients. Cover. Refrigerate at least 3 hours. Serve with nachos.
Drain pineapple, saving 3 tablespoons of juice. Combine sugar, flour and juice. Add cheese and pineapple. Stir well. Put in a 1-quart greased casserole dish. Combine butter and cracker crumbs. Put on top. Bake at 350° for 20 to 30 minutes.
Combine ham, potatoes, egg, onions and parsley. Add salt and pepper. Shape into balls. Roll in bread crumbs. Brown in hot oil, turning often, until golden brown.
Stir all ingredients well. Put into greased muffin tin. Bake at 400°. Brown as desired.
For crust, combine cracker crumbs and margarine. Press onto bottom of 8 x 8 x 2-inch pan. Place pan in the freezer while preparing sherbet mixture.
Mix the dry ingredients. Mix the liquid ingredients and add them gradually to the dry. Fill well-greased molds 2/3 full. Steam 3 1/2 hours. Butter the cover before placing it on the mold. Baking powder tins may be used for molds. When done, remove the lids and brown in oven, if desired.
Mix together. Add ginger ale and soda water as close to serving time as possible. Serves 30 people.
Shape dough into 3 rolls and wrap in wax paper. Chill several hours or overnight until firm. Slice with sharp knife into 1/4-inch slices. Bake at 350°.
Place broccoli in bottom of casserole dish. Mix mayonnaise and soup mix and pour over broccoli and chicken. Cook 45 to 60 minutes at 350°. Pour bread crumbs and cheese mix over casserole after it's been in the oven 5 to 10 minutes.
Sift together flour, soda, ginger and salt. Cream shortening until fluffy. Add sugar gradually, beating well. Beat in egg; blend with molasses. Sift dry ingredients into mixture. Beat thoroughly; stir in water. Bake in greased and floured 8-inch square pan 40 minutes at 350° or until toothpick inserted in center comes out clean. Remove from pan and cool on rack.
Mix Crystal Light and pudding and milk with mixer until slightly thickened. Add Cool Whip. Pour in to the crust and chill until set.
Cream butter, oleo, shortening and sugar for 5 minutes. Add eggs, one at a time. Mix flour and baking powder. Add alternately with milk and flavoring to batter. Bake for 1 hour at 325°. Reduce to 300° for 30 minutes. Cool in pan for 3 minutes; turn out on foil and wrap to cool.
Let cream cheese stand at room temperature until soft. Put shrimp in a bowl and mash with a fork; add sour cream, cream cheese, lemon juice, salt and pepper.
Preheat oven to 350°F. Place chicken in a shallow baking dish that has been sprayed with a nonstack cooking spray. Spread mayonnaise evenly over chicken. In a small bowl, combine remaining ingredients, mixing well. Sprinkle evenly over chicken. Press mixture down gently into the mayonnaise. Bake uncovered for 45 minutes.
Chop ham in food processor until fine. Mix all ingredients. Roll into one or two balls. Roll in parsley flakes, then in crushed pecans.
Combine eggs, sugar and butter in saucepan. Stir in lemon juice. Cook over medium heat until thickened stirring constantly. Refrigerate until cool. Peel, core and chop apples. Place fruit, nuts and marshmallows in a large bowl and add cooked dressing. Mix well.
Beat all ingredients with mixer or spoon until smooth. Spoon into greased muffin pan. Bake at 350° until brown.
Cook 2 cups of berries with sugar, cornstarch and water over medium heat until thickened. Remove from heat and add lemon juice, butter and remaining berries. Pour in pie shell and cool. Serve with Cool Whip or ice cream.
Mix all ingredients except soup and water. Press in oblong pan. Cover and refrigerate overnight. Cut into squares; roll in flour and brown in skillet over medium heat. Place in baking dish. Mix soup and water; pour over meat. Bake at 350° for 1 hour. Serves 4 to 6.
Wash, salt and pepper chicken pieces. Leave a little wet. Roll in shredded Parmesan cheese (or that from a can). Heat a small amount of olive oil. Chop a clove or 2 of garlic into the oil; then add the chicken and brown. When the chicken is well browned on both sides, add the wine*; cover and cook until done, about 20 minutes. When chicken is done, add the mushrooms and stir. You can also pour in 1/4 cup more wine at this point if you want more flavor. Serves about 6. Can freeze. Can do ahead.
Soften cheese; add milk and dressing mix. Spread on rye bread slices. Top with cucumbers and olive slices. Makes 4 dozen.
Brown meat and onions; drain off fat. Mix soup, seasoning and milk; add to meat. In a 9 x 12-inch pan place a layer of tortillas, meat and cheese. Repeat until all of the meat mixture is used. Top with grated cheese. Bake at 350° for 45 minutes.
Saute celery and onion in margarine in a Dutch oven until crisp-tender. Arrange chicken in a layer over vegetables followed by spaghetti noodles. Combine soup, broth, lemon juice, salt and pepper. Pour over spaghetti, making sure all spaghetti is moistened. Scatter mushrooms on top. Cover, bring to a boil. Reduce heat and simmer, stirring occasionally 15 to 20 minutes or until spaghetti is tender. Garnish with Parmesan cheese and paprika. Serves 4.
Mix avocados with cream cheese, garlic salt, hot sauce and lemon juice. Spread in flat dish. Chill. Spread (room temperature) sour cream, gently over avocados, then pour picante sauce over this. Sprinkle grated cheese on top. Chill until ready to serve.
Cream shortening and sugars. Add egg and vanilla and beat. Add sifted dry ingredients and beat. Stir in oats, nuts and coconut. Roll in balls the size of a walnut. Roll in sugar; flatten slightly on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown beef and onion; drain. Add cabbage, carrots, soy sauce, pepper and salt to taste. Try not to cook the cabbage and carrots too long. Sit off heat. In a large skillet, heat oil on medium-high to medium heat. Take egg rolls out one at a time. Place beef mixture in center of roll. Fold up like a baby's diaper. Wet one end to hold in place. Place in hot oil until golden brown. Turn over and brown the other side. Drain on paper towels. Dip in sweet and sour sauce.
Break bread into pieces and put into bottom of sprayed 9 x 13 pan. Mix remaining ingredients and pour over top of bread. Bake at 350° for approximately 40 minutes. This may be prepared the night before. Just cover and place in the refrigerator.
Roll out biscuits until flat. Spread tomato sauce on top of each biscuit. Brown beef and sausage together. Drain well. Sprinkle meat on top of tomato sauce. Top with cheese. Bake at 350° for 20 to 30 minutes.
Cube bread in 1/4-inch squares. Mix oil, Mrs. Dash and garlic salt; toss with bread. Spread on cookie sheet. Mix around 2 times. Bake at 425° for 8 minutes. Cool on paper towels.
Cream together shortening and sugar. Add eggs and vanilla; cream well. Sift flour with soda, baking powder and salt; add to mixture. Add pumpkin and mix well. Drop by teaspoonful on cookie sheet. Bake at 350° to 375° for 10 minutes.
Brown beef with next three ingredients; drain excess fat. Add next four ingredients. Mash in beans. Heat stirring frequently. Garnish with cheese and if desired, sliced olives. Serve warm with Ritz crackers. Makes about 3 1/2 cups of spread.
Boil pasta shells until soft. Drain over cold water. Put pasta shells in a bowl that's large enough to accomodate you. Boil eggs until done. Cut eggs in small chunks. Cut celery in small chunks. Take all ingredients and mix in bowl with pasta shells. Once all ingredients are mixed, add red pepper. Serve on crackers or in salad.
Prepare chicken. Saute garlic and green onions in Crisco oil. Stir in chicken. Add tomatoes, chicken broth, flour, cumin, oregano, chili powder and salt. Simmer 3 to 5 minutes.