HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm potato water, sugar and honey. Add milk, yeast, salt and 3 cups flour. Beat eggs and add butter and Crisco. Mix in large bowl. Stir in more flour to firm dough. Knead and let rise twice. Form rolls, buns or loaves. Bake at 425°.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/2 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mold. Stir in pineapple, oranges, marshmallows and coconut.
Mix all potatoes, sugar, eggs, vanilla, milk and 1/2 cup melted oleo. Put in a 9 x 13-inch or 2-quart greased casserole dish. Combine brown sugar, flour, 1/3 cup oleo and pecans. Put on top of casserole. Bake at 350° for 30 to 40 minutes.
In baking dish, place amount of sliced beets you would like. Then add salt, pepper and sugar to taste. Butter chips on top. Use juice also. Thicken and bake.
Blend sugar with oil or applesauce and oil. Beat in eggs all at one time. Sift together baking powder, soda, salt, cinnamon, nutmeg, cloves and allspice, then pour into mixture. Stir in carrots, pecans and pineapple. Turn into greased and floured cake pan and bake at 350° for 45 minutes or until tests done.
Cook broccoli as directed on package (do not add salt). Cook until most of water is dissolved. Add remaining ingredients. Reduce heat and simmer 15 minutes.
Mix all ingredients. Put in casserole dish and bake at 350° until hot. Top with canned onion rings. Freezes well.
Heat the morsels in a double boiler until melted. Add the crushed noodles and the nuts. Stir until well coated with morsels. Drop on wax paper by the teaspoonful and let cool.
Sprinkle sugar and salt over cabbage, peppers and onions and let stand for 1 hour. Stir and drain some of the liquid. Combine oil, vinegar, celery seed and dry mustard. Pour over cabbage mixture. Chill. A small jar of diced pimentos makes a more colorful salad. Keep refrigerated. It will be good for a week!
Melt oleo and cheese. Stir in powdered sugar; stir. (Add 1 ingredient at a time.) Add cocoa, vanilla and chopped nuts. Pour into pan. Let set in refrigerator to cool for a few hours, then cut into squares.
Mix slowly until cornmeal is absorbed. Spoon meal mix into wet hands. Shape into pones. Drop into hot oil. Cook until golden brown. Let drain on paper towel. Serve with vegetables or fish.
Lay one package of croissants in a 9 x 11-inch cake pan. Press together with fingers. Whip cream cheese, sugar and vanilla together until smooth. Spread on croissants. Separate and lay second package croissants on top of cream cheese mixture. Sprinkle cinnamon sugar on top. Bake at 350° for 30 minutes or until golden brown.
Preheat oven to 350°. Beat egg whites until stiff. Gradually add sugar, then vanilla. Fold in morsels and nuts. Grease cookie sheet well. Drop mixture by tablespoon on cookie sheet. Place in oven and turn oven off. Leave until next morning. Do not open oven door to peek. Oven has to be completely cold.
Melt chocolate bits in double boiler. Stir in noodles and peanuts until covered all over. Drop by teaspoon on wax paper. Cool. Pack between plastic wrap.
Heat oven to 350°. Coat a 10-inch tube or Bundt pan with vegetable oil. Lightly dust with flour. Toss 2 tablespoons of cake mix with the chocolate chips and nuts. Set aside. Place remaining cake mix, dry pudding mix, sour cream, oil, water, eggs and vanilla in mixing bowl. Beat on low speed with an electric mixer for 1 minute. Scrape down sides and bottom of bowl and beat on medium speed for 2 minutes. Fold in the chip and nut mixture. Pour into prepared pan and bake about 50 minutes until cake springs back when touched lightly. Remove from oven and let cool on wire rack 10 minutes before inverting onto the rack to finish cooling.
In Dutch oven, brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves and garlic. Add vegetables (may need to add a little more hot water). Cover and cook 30 to 40 minutes or until vegetables are tender. Serves 6 to 8.
Preheat oven to 400°. Mix pie filling and vanilla in ungreased 1 1/2-quart casserole dish. Heat in oven until hot and bubbly, about 15 minutes. Mix Bisquick, sugar, milk and margarine with fork until soft dough forms. Beat vigorously 20 strokes. If desired, stir in 2 tablespoons chopped nuts. Drop by spoonfuls onto hot cherry mixture. Bake until topping is light brown, 20 to 25 minutes. You may also sprinkle a cinnamon-sugar mixture on top. Serves 6.
Spread coconut on bottom of greased 9 x 13-inch pan. Spread pecans over coconut. Mix cake as directed on box and pour over coconut and pecans. Mix powdered sugar, cream cheese and margarine together. Drop in spoonfuls on top of cake batter. Twirl with knife. Bake at 350° for 1 hour.
Gently brown chicken in 1 tablespoon of the oil. Remove. Add remaining oil. Saute onion and garlic for 5 minutes. Add mushrooms. Cook 4 minutes longer. Stir in green pepper, tomatoes, tomato paste, chicken broth, wine, basil and black pepper. Cover and simmer 20 minutes. Add chicken. Cover and simmer gently 25 minutes longer. Serve sprinkled generously with parsley.
Heat oven to 400° for 10 minutes, then reduce to 375°. Mix apples, flour, sugar and spices. Pour mixture in unbaked pie shell. Dab with butter and pour the milk over the apples; place top crust on. Bake at 400° for 10 minutes. Lower heat to 375° and bake for 40 minutes.
Mix together first five ingredients. Boil until mixture thickens, cool. Mix with the next six ingredients. Refrigerate 24 hours.
Blend all ingredients, except chili powder. Shape into 2 rolls (7 x 1 1/2-inches). Sprinkle chili powder on waxed paper. Roll cheese log in chili powder, coating evenly; chill. Slice and serve with crackers.
Mix all ingredients. Form into a ball. Let harden. Place on serving dish and cover with cocktail sauce.
Preheat oven to 350°. Line 30 muffin cups with foil baking cups.
Melt Cheddar cheese in the microwave in a large bowl. Add Bisquick and sausage. Mix well. Roll into small balls and place on an ungreased cookie sheet. Bake at 425° for 10 minutes.
Cream sugar and shortening. Add molasses and buttermilk. Mix flour, soda and ginger. Add to creamed mixture. Roll and cut as desired. This makes a large amount of cookies. Bake at 350° for 12 to 15 minutes.
Put cream, sour cream and dry taco mix in blender or mix with electric mixer. Pour sauce in 12 x 16-inch cookie pan. Add shredded lettuce, onions and cheese, placing tomatoes on top. Serve with taco chips.
Mix ingredients in a large bowl in order given. Place on floured board and roll to pencil thickness. Cut into 2 or 3 inch strips. Drop into boiling salt water. Cook until they float to top.
Cook unpeeled potatoes until almost tender. Peel and shred potatoes. In large bowl, mix potatoes, cheese and margarine until margarine is melted. Stir in rest of ingredients except paprika. Bake at 325° for 45 to 50 minutes. Sprinkle with paprika.
Cook chili meat until gray. Add water and simmer 2 hours. Mix spices together and stir into meat. Simmer 30 minutes more. Mix flour and meal with water to make a thin paste. Stir into chili and cook about 20 minutes more, stirring often to prevent sticking.
In a small saucepan, combine apple juice, vinegar, garlic powder, cornstarch, oregano and spices. Bring to a boil. Cook and stir until thickened, about 2 minutes. Pour into a small bowl. Cover and chill until ready to use. Beat with a wire whisk before serving. Makes about 1 cup. One tablespoon contains less than 1 gram of fat and .2 milligrams of sodium.
Toss first 6 ingredients in a bowl. Mix last 3 and pour over vegetables. Cover and set in refrigerator at least 8 hours. Toss several times.
Melt margarine and cook onions until tender. Add other ingredients and pour into a 2-quart baking dish. Bake at 350° for 45 minutes to 1 hour.
Brown pork chops in Dutch oven in bacon drippings. Remove and set aside. Saute onions for	a minute or two and then add cabbage. Lay potatoes on top of cabbage, then layer of pork chops. Salt and pepper to taste. Add 1/2 cup water. Put lid on and let simmer for 20 minutes or until cabbage and potatoes are done. Serves 4.
Cream butter and sugar together. Add eggs and blend thoroughly. Sift salt, baking powder and flour together. Add milk and flour mixture alternately. Add vanilla and blend by hand or mixer for 2 minutes. Pour in greased and floured pans (three 9-inch pans). Bake 25 to 30 minutes or until cake starts to leave sides of pans in 350° oven.
Saute beef and chopped onion. Add chili powder and comino seed. Saute a few minutes. Don't burn! Add tomato paste and mix well, then add tomato juice or V-8 to make soupy. Next, add beans (optional) and bouillon cubes. Simmer several hours, stirring occasionally. Heat should be low enough so the mixture bubbles now and then. Serve with a scoop of rice on top and side dish of crushed jalapeno or red pepper for twang. The longer you cook it, the better it gets. Serves 10 normal chili-heads, 6 Texans.
Brown beef and onion. Add remaining ingredients. (Use large pot.) Simmer for 1 hour.
In large bowl, stir all ingredients together except blueberries. Gently fold in blueberries. Spray muffin tin and fill 3/4 full. Bake in 400° oven for 15 to 20 minutes.
Put hamburger patties in electric frying pan. When brown, add onions and pepper, onion and garlic salt. Cook until all are done. Drain. Add mushroom soup and 1 cap water. Stir until smooth. Simmer for 20 to 25 minutes.
Combine cream cheese and miracle whip, mix until well blended. Add the other ingredients and mix. Chill mixture before molding. To mold, drop by teaspoon around a glass.
Doris is an old dear friend from Missouri. She gave me this recipe so many years ago I don't remember when. I'm sure it isn't exactly like it was then, but I served it to my Sicilian neighbors and they told me it was the best they had ever had. Here again, the homemade noodles are better.
Mix shortening and sugar. Add peanut butter. Blend in dry ingredients; mix well. Shape into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes; remove from oven. Place Kiss and press into cookie until the cookie cracks around the edge. Return to oven 2 to 5 minutes. Makes 3 dozen.
Brown ground beef and drain. Add all other ingredients except sour cream. Simmer for 10 to 15 minutes. Add sour cream. Heat, but do not boil. Serve with chips as a dip. Can also be served as a main dish over extra rice.
Preheat oven to 375°. Beat margarine and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts.
Mix first 3 ingredients together and pour into 9 x 13 x 2-inch pan. Press evenly in pan. Mix cream cheese, 3 eggs, sugar and lemon juice. Pour over crust mixture. Bake for 35 to 40 minutes at 350°. When cool, cut into squares.
Crush the Andes candies (easiest to do when chilled). Mix pudding with 3 cups of milk and beat for 1 minute. Stir in crushed candies. Chill.
Separate wings at joints. Mix remaining ingredients; pour on chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour.
Note: Better to use a 13 x 9-inch pan with plastic cover, especially with refrigerators that are frost-free.
Mix cheeses, onion and pepper together with enough mayonnaise until the consistency is spreadable. Let set for a while before serving. (The longer it sets, the more the flavors mix.) Serve with any type of cracker. Yummy!
Mix together the cake mix, butter and 1 egg and spread in a 13 x 9 x 2-inch baking dish.
Cook lasagne according to package directions for 10 minutes; drain. (Separate lasagne and lay flat on wax paper or foil to keep the pieces from sticking together as they cool). Saute mushrooms, carrots, onion and garlic in oil in 5-quart saucepan until onion is tender, but not brown. Add spinach and cook for 2 to 3 minutes, stirring constantly. Combine cottage cheese and eggs; add to spinach mixture. Pour a thin layer of sauce in 9 x 13-inch pan. Arrange layer of lasagne over sauce. Spread half the spinach mixture over lasagne; sprinkle with 1 tablespoon of Parmesan. Repeat layer of lasagne, remaining spinach mixture and 1 tablespoon of Parmesan. Top with remaining lasagne and sauce. Sprinkle with remaining 2 tablespoons Parmesan. Cover with foil; bake at 375° for 25 minutes or until hot and bubbly. Uncover; bake 5 minutes longer. Let stand 10 minutes before cutting for easier handling.
Pan brown chicken pieces in butter. Finish in roasting pan in a 350° oven for about 35 to 40 minutes. Remove from pan; pour off juices. Deglaze pan with raspberry vinegar. Add raspberry jam and chicken stock. Simmer until thickened. Add fresh raspberries; remove from heat. Place warm chicken in serving dish, then pour sauce over all. Serves 6.
Cream butter, sugar and vanilla until fluffy. Add eggs; beat well. Combine flour, 1 teaspoon soda and salt. Add with buttermilk to creamed mixture. Combine syrup and 1/4 teaspoon soda. Measure 2 cups batter into small bowl; blend in syrup mixture. Add coconut to remaining batter. Pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Pour chocolate batter over vanilla batter in pan; do not mix. Bake at 350° for about 10 minutes. Cool 15 minutes. Glaze or frost as desired.
First, grate potatoes and onion together on grater. Add your eggs and flour with potatoes and onion. Mix well. If batter is too loose, add a little more flour (to your own judgement). Cook in oil. Mazola oil makes them crispier.
Mix jello and sugar; add boiling water and stir until jello is dissolved. Add lemonade and water. Place mixture in a container suitable for freezing. When ready to serve, allow to thaw about 4 hours. Add Sprite.
Remove outer leaves from cabbage head and steam in salted water for about 5 minutes or until leaves are flexible. (Save inner head of cabbage for other uses.) Drain and cool leaves. Saute onion and ground chicken until slightly browned. Add cooked rice and seasonings. Drop a tablespoon of mixture on the stem end of a cabbage leaf. Roll into bundles and fasten with a toothpick. Place bundles in baking pan or casserole dish and pour undiluted soup over them. Bake in a 350° oven, about 45 minutes. If desired, sour cream can be added just before serving. Serves 6.
In a large pot, put cranberries, water, pinch of salt and sugar. Cover pot while cooking and cook until the cranberries pop! Add cherry Jell-O, celery, nuts, grapes, pineapple and coconut. Mix well and put into greased mold. Let jell overnight. Remove from mold. Perfect for Thanksgiving and Christmas.
Mix sugar and cocoa, then add milk. Mix. Add butter, bring to a boil. Hard boil for 3 minutes. Stir while cooking. Remove from heat and add 2 c. oatmeal, 1 tsp. vanilla, 2/3 cup peanut butter. Mix well and drop on wax paper.
Put a layer of sausage, a layer of potatoes and a layer of onions. Pour tomato soup with spices over onions and cover with foil. Bake in 350° oven for 1 to 2 hours.
Peel onions. Cut 1/2-inch slice from top of each onion. Leave root end; cut each onion from top into 8 wedges to within 1/2-inch of root end. Gently pull wedges apart. Brush onion with vegetable oil. Place onto 12-inch aluminum foil square. Sprinkle onion with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onion. Cook on medium heat (350°) for 50 to 60 minutes.
Boil water for noodles. Add pasta. Cook until tender. Meanwhile, cut pepperoni, cheese, cauliflower, broccoli and carrots into bite-size pieces. Cut olives in slices. Put in large bowl and add dressing; set aside.
Melt margarine; let cool. Spread 1/2 crumbs on bottom of 7 x 11 x 2-inch pan. Cream butter, sugar and cream cheese. Pour over crumbs. Layer berries next. Cover with Cool Whip. Add remaining crumbs on top. Refrigerate. Suitable for freezing. Frozen berries will make it more juicy than fresh.
Stir butter and flour to make a paste over low light. Add milk, stirring constantly. Boil until thick. Remove from stove. Add grated cheese, sherry and cooked fish. Return to stove, preferably over double boiler. Cook a few minutes and season with salt, pepper and paprika. Serve immediately.
Scald milk. Add sugar, salt, nutmeg and cool to warm. Sprinkle yeast on the 2 tablespoons warm water to dissolve. After milk has cooled, add oil, eggs and dissolved yeast. Blend with wooden spoon. Gradually add flour, beating well. Cover with wax paper, then towel. Let rise until doubled. Turn soft dough onto well floured board and knead well, but gently. Roll out to 18 x 12-inches and cut into 2 x 2-inch squares. Cover again with towel and let rise 30 or 40 minutes. Fry in deep fat at 375° until golden brown (takes about 1 or 2 minutes to brown). Drain on paper towels and while warm sprinkle on sugar or shake in paper bag. Use plenty of confectioners sugar. This doughnut does not taste like our regular doughnuts.
In saucepan, place apricots with enough water to cover. Bring just to simmer; reduce heat and simmer, covered, until apricots are tender (10 to 15 minutes). Drain, reserving liquid.
Slice pound cake into nine pieces. Line the sides of a 2-quart glass bowl with jam. Spread cake pieces and fill the center also with cake pieces. Prepare pudding. Pour over cake; chill.
In small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks and mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with milk, beating well. Add vanilla. Fold in egg whites. Fold in nuts. Pour in greased 13 x 9-inch baking pan. Bake at 350° for 45 to 50 minutes. Cool. Garnish with whipped cream and banana slices.
Boil chicken breasts until done. Cool and cube. Melt 1/2 stick oleo and pour into glass casserole dish; add chicken. In separate bowl, mix sour cream and chicken soup. Pour over top of chicken. Crush Ritz crackers and pour over top of chicken. Pour remaining 1/2 stick oleo over crackers. Bake, uncovered, at 375° for 40 minutes.
Blend together well. Pour over combination for salads or slaw when ready to serve. Chill.
Combine squash and onions; sprinkle with enough salt to cover. Set 1 hour. Drain off liquid. Mix vinegar, sugar, seeds and pepper. Bring to hard boil. Add squash and onions. Bring to boil again. Put into sterilized jars and seal. Makes 4 pints.
Place zucchini in colander. Sprinkle with salt and let stand for 30 minutes. Squeeze as much liquid as possible from zucchini with your hands. In medium skillet, cook onion in butter over medium heat about 3 minutes or until tender, stirring occasionally. Transfer zucchini and onion to a large bowl. Stir in eggs, flour and pepper. Pour cooking oil into medium skillet. Heat over medium-high heat. Drop slightly rounded tablespoonfuls of batter into hot oil and flatten with back of spoon. Cook pancakes until golden, turning once. Repeat until all batter is used. Serve with tomato sauce as side dish.
In medium size saucepan over medium heat, combine rice, 1 1/2 cups milk, sugar and Sweet One. Cook, stirring occasionally, 15 to 20 minutes or until thick and slightly creamy. Beat remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins. Without letting mixture boil, continue cooking 2 minutes. Stir in margarine and vanilla (mixture will thicken on standing).
In skillet, on medium heat, cook butter and chicken 10 minutes, until browned on both sides. Remove and set aside. Combine soup, cheese, water or wine and ham; heat to boiling. Add chicken. Reduce heat to low. Cover and cook 5 minutes. Serve with egg noodles.
Combine beans, milk, soup, pepper and 1/2 can of French fried onions. Spray a 1 1/2-quart casserole dish with Pam. Pour in bean mixture. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer. Makes 6 servings.
Mix marshmallow cream, peanut butter and margarine. Add noodles and M&M's. Dip 1/3 cupful onto a greased cookie sheet. Form into a nest. Let firm, usually overnight works well. Dip the bottom of each nest in powdered sugar after it firms. Take and put about 3 peanuts on each nest.
In a shallow dish, layer the refried beans, then the mashed avocados. Mix together the sour cream and taco seasoning. Spread over the bean mixture. Next, sprinkle on the green onions, tomatoes, black olives and shredded cheese. Serve with tortilla chips or corn chips.
Preheat oven to 400°. Place a sheet of aluminum foil in a shallow baking pan. Arrange frozen steaks in a single layer, not touching. Spread each steak lightly with the mustard. Sprinkle with Worcestershire sauce and garlic. Arrange onion in a single layer in pan and brush with oil. Wrap foil loosely over meat to make a tent. Set timer for 30 minutes. When timer goes off, steaks are ready for those who like them rare. Add another 5 minutes for medium-rare and 5 more minutes for medium. Separate onion rings before serving.
In a food processor or with your fingers, whirl or rub the butter, 1/2 cup sugar and 1 cup flour until the dough begins to hold together. Press evenly over bottom of a 9-inch square pan. Bake the crust in a 350° oven until golden, 10 to 15 minutes.
Cream together oil and egg. Add chopped apples. Slowly add dry ingredients. Fold in dates, cherries and nuts. Add vanilla. Bake in greased and floured loaf pan at 350° for approximately 1 1/2 hours.
Melt margarine in 1 1/2-quart casserole dish in 350° oven. While butter melts, combine sugar, flour, cocoa, vanilla and milk together. Pour this mixture over melted butter.
Melt butter; add sugar and stir until melted. Add beaten eggs and vanilla, then flour and baking powder. Add nuts and chocolate morsels. Bake at 350° about 25 minutes.
Cut candy into small pieces. Mix all ingredients. Put in pan. Bake at 250° for 2 1/2 hours.
Mash or grind the meat and eggs. Add other ingredients and mix well. This will fill 6 hamburger buns or makes 6 sandwiches. Other additions to the filling can be 1 cup grated cheese, small amount of green pepper, onion or celery.
Trim fat from steak. Cut steak into 1/2-inch strips. Heat 1 tablespoon oil in skillet over medium-high heat. Add steak and brown. Remove steak from skillet. Add remaining oil. Add onions and garlic and cook, stirring, until onion is tender and transparent. Return steak to pan. Add soy sauce, sugar and water. Cover and simmer over low heat for 1 hour or until steak is tender, adding more water if needed. Serve meat and pan drippings over rice. Makes 4 to 6 servings.
Combine rice, milk, pudding mix, egg and raisins in saucepan. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm. Serves 10.
Let cheese stand at room temperature to soften. Combine cheese, juice, garlic powder and pepper. Beat with mixer until light and fluffy. Stir in nuts. Shape in a roll 1 to 1 1/2-inches thick. Use wax paper. Sprinkle with chili powder and paprika. Chill. Before serving, let stand to soften.
Mix all ingredients. Pour into casserole and bake at 350° for 45 minutes.
In a skillet, brown beef and onion; drain off fat. Stir in flour, salt and garlic salt. Add 1 1/4 cups of milk and the softened cream cheese. Cook and stir until smooth and bubbly. Stir about 1 cup of the hot mixture into the beaten egg; return to mixture skillet. Cook and stir over medium heat until mixture is thickened, 1/2 minute. Stir in cooked, chopped broccoli; set aside.
Mix pineapple, brown sugar and mustard and put in bottom of 8 x 8-inch pan. Combine other ingredients and put on top of pineapple mixture. Bake one hour at 350°. To lift, cut into pieces and flip them so pineapple mixture is on top.