HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take 1 cup of starter from a friend. Add 1/2 cup sugar, potato flakes and 1 cup hot water. Leave out 8 to 12 hours. Take 1 cup of starter that has been out (put other back in refrigerator for 3 to 5 days). Add 1/2 cup of sugar, vegetable oil, salt and 1 1/2 cups hot water. Mix and gradually add bread flour. Make dough; let rise 8 to 12 hours. Make into loaves or rolls. (Press flat and sprinkle with sugar, cinnamon and chips of butter. Roll up and cut.) Let rise 8 to 12 hours. Bake at 325° for 20 to 25 minutes.
Mix crumbs and margarine together and form into crust in 9 x 13-inch pan. Mix sugar, margarine and eggs together for at least 15 minutes. Smooth mixture over crust. Cut bananas lengthwise and place on mixture. Drain pineapple and pour over bananas. Top with Cool Whip, nuts and cherries. Chill. When firm, cut into squares and serve.
Boil and drain broccoli; place in greased casserole dish. Blend soup with mayonnaise; add lemon juice and mix. Pour over broccoli. Top with grated cheese, then bread crumbs (or crushed potato chips). Bake at 350° for 30 minutes or until thoroughly heated.
Blend ingredients well; batter will be stiff. Add pecan pieces. Bake 25 minutes at 350° in glass oblong dish greased on bottom with nonstick cooking spray or vegetable shortening. Do not overbake. Cool completely in pan on wire rack. Cut into squares. Cover tightly after cooling to keep.
Mix vinegar, honey, cloves and cinnamon in saucepan. Heat to a simmer. Add peach halves; cool. Chill several hours or overnight; drain. Serve fruit with some of the liquid over it.
Cook rice; drain. Cook broccoli. Pour rice in 9 x 13-inch dish. Layer broccoli on top of rice. Mix rest of ingredients except Parmesan cheese. Cover broccoli with mayonnaise mixture. Sprinkle with Parmesan cheese. Bake 45 minutes in 350° oven.
Preheat oven to 375°. Prepare crumb topping by combining flour, brown sugar and shortening in bowl until mixture resembles course meal. In another bowl, dissolve soda in boiling water. Add molasses and corn syrup; blend well. Pour into unbaked pie shell and sprinkle crumbs evenly over the top. Bake in the middle of the oven for 10 minutes. Reduce heat and continue to bake for 35 minutes or until filling is set. Do not overbake!
Drain sauerkraut and rinse in cold water. Drain again and add 1 cup sugar. Let set overnight. Add celery, pimiento, onion, wine vinegar, oil and green pepper. Mix and marinate 24 hours. Delicious salad; no sauerkraut taste, just good!
Cook macaroni as per box; drain. Combine with next 4 ingredients. Spoon into greased pan. Top with crushed crackers. Bake at 325° for 30 to 35 minutes.
Mix sour cream and taco seasoning together; set aside. Layer in order: bean dip, guacamole, sour cream mixture, picante sauce, chopped tomatoes, and sliced black olives. Cover with cheddar cheese and top with jalapenos to taste. Refrigerate.
Mix together potatoes, onion, soup, sour cream and butter. Top with corn flake crumbs and, if desired, pieces of butter here and there on top of corn flake crumbs. Bake in 350° oven for 1 hour.
Layer bean dip in bottom of a pie plate. Spread sour cream on top. Spread taco sauce on top. Sprinkle with cheese, tomato and onion. Serve with taco chips.
Preheat oven to 350°. Butter a 9 x 13-inch casserole dish. Shred cabbage and place in bottom of dish. Peel and slice potatoes and put on top of cabbage. Slice onion and place a layer on top of potatoes. Crumble corned beef on top and pour soup over casserole. Salt and pepper to taste. Cover with foil. Bake for 1 hour.
Combine Carnation with sugar in heavy saucepan. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Stir until marshmallows are melted. Pour into buttered 8-inch square pan.
*Such as broccoli, cauliflower, whole carrots and water chestnuts (a must).
Put cherry pie filling in bottom of 9 x 13-inch pan. Sprinkle cake mix on top. Put margarine slices on top of cake mix. Bake in 350° oven for 25 minutes.
Dissolve jello in hot water. Melt sherbet in jello. Add drained fruit and nuts. Pour into 13 x 9 x 2-inch pan; chill until set. Garnish with whipped cream cheese.
Cook chicken and save broth for stuffing. Debone chicken. Cook chopped onion and celery in butter until tender. Mix 1/2 cup water with can chicken soup. Add onion and celery to soup mixture and heat. Mix stuffing according to recipe on package. Spread chicken on bottom of casserole or pan. Spread soup mixture over chicken. Cover chicken and soup with prepared stuffing. Bake about 1 hour at 325°.
Pierce pie shell. Beat egg yolk with water and brush shell. Bake at 400° for 15 minutes. Saute sausage and onion, then stir in flour. Beat eggs with milk. Set aside. Sprinkle half the cheese on shell. Top with sausage, then rest of cheese. Pour in egg mixture. Sprinkle with parsley. Bake at 375° for 25 to 30 minutes or until set.
Put all ingredients except salt and paprika in a blender or food processor and puree. Season with salt. Garnish with paprika. Serve with pita bread. Makes about 3 cups.
Mix shortening and sugar together. Add eggs and vanilla and beat well. Add flour, soda, baking powder and salt. Gradually add oatmeal. Mix in Wheaties or Total with your hands. (The batter becomes very dry.) Add coconut if you wish.
Mix flour, sugar, salt and cocoa in double boiler. Pour enough milk to mix. Add egg yolks. Stir in rest of milk and cook until mixture is thick. Remove from heat. Add butter and vanilla. Pour in pie shell. Top with meringue, if desired.
Cook, rinse and drain pasta according to directions. Cook mushrooms and pepper in a small amount of boiling water in a large covered saucepan about 3 minutes or until vegetables are tender. Drain well. Stir together flour and 1/2 cup cold water in a small bowl. Stir into vegetable mixture in saucepan. Stir in milk and bouillon. Cook and stir until thickened and bubbly. Stir in the pasta, turkey or chicken and sherry or water. Spray a 2-quart square baking dish with nonstick spray coating. Pour the pasta mixture into the dish. Sprinkle with cheese. Bake, uncovered, in a 400° oven for about 10 minutes or until heated through. Makes 4 servings.
Crumble sausage and brown with onion, bell pepper and celery. Add cheese. Spread on small slices of wheat bread. Bake until bubbly.
Heat oven to 400°. On stove top, heat butter in a large saucepan over medium heat. Add onions and stir often until softened and golden brown, about 35 minutes. Increase heat to high and pour in 1/2 broth, stirring until most of the broth has evaporated and onions are browning again. Continue until you have used up 2 cups of the broth. Wrap bay leaf, parsley and thyme in cheesecloth. Add to soup; reduce heat to low and simmer, covered, 15 minutes. Season with Madeira and salt and pepper to taste. Toast bread in oven on a cookie sheet 5 minutes. Divide the soup among 8 ovenproof bowls. Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese. Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes. Makes 8 servings.
Combine lukewarm water, sugar and yeast in bowl. Let stand 15 minutes. Add salt and oil; mix. Gradually add flour. Mix well. Knead until smooth on floured board. Place in greased bowl and let rise until doubled. Punch down and let rise again. Cut into 3 pieces. Let rise again (15 minutes). Shape into long loaves and place on greased cookie sheets sprinkled with cornmeal. Cover with towel and let rise in warm place until doubled. Bake for 50 to 60 minutes at 350°.
Cover chicken with water and cook until tender. Remove from water; cool. Cut into bite-size pieces. Set aside.
Mix well in a large bowl. For the dressing, make an oil and vinegar dressing and add salt, pepper, about a teaspoon Dijon mustard, parsley and basil. Mix to taste and pour over salad. Serve chilled. This is authentic, straight from Paris!
Grease and flour Bundt pan. In large bowl, cream butter and 2 cups of sugar. When fluffy, add eggs. Stir dry ingredients in separate bowl. Beat flour mixture in cream mixture. Alternate with sour cream. Beat in vanilla. Stir apples and remaining sugar; fold in batter. Spoon 1/2 batter into pan.
In microwave, heat candy bars, marshmallows and milk on High 3 to 4 minutes. Stir after 2 minutes. Chill 30 minutes until thickened. Stir occasionally. Whip whipping cream. Fold whipped cream into cooled chocolate mixture. Lightly pour into prepared crumb pie shell. Freeze until firm. Cut with wet knife.
Mix jello, cornstarch, Sugar Twin, water and salt in saucepan. Bring to boil, stirring at all times. Cook until clear. Cool for about 5 minutes and pour over strawberries that have been arranged in baked pie crust. Refrigerate for about 3 hours. Serve with Cool Whip Lite.
Mix all ingredients except crusts. Pour into 2 pie crusts and chill. Top with additional Cool Whip.
Mix all ingredients together, except chocolate chips and German chocolate; beat 2 minutes. Grate chocolate; mix into cake batter. Stir in chocolate chips. Bake at 350° for 1 hour in a greased and floured tube or Bundt pan.
Remove stems from mushrooms; chop stems. Combine in 1-quart casserole, stems, onion and margarine. Microwave on High 2 minutes. Stir in bread crumbs, cheese and seasonings; mound in caps. Microwave 2 to 2 1/2 minutes. Rotate 2 times while cooking. Heat thoroughly.
Heat all but 3 squares chocolate with 1/4 cup milk over low heat. Beat in cream cheese and remaining milk. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes. Melt remaining chocolate, drizzle over pie.
Mix ingredients together. Bake in greased loaf pan at 375° for 45 minutes.
Combine ingredients. Cut in shortening. Stir in yeast and buttermilk. Roll and cut. Bake at 450°. Will keep in refrigerator for 1 week.
Cream butter and sugar. Add beaten eggs; add bananas, milk, flour and nuts. Bake in loaf pan at 350° for 45 minutes to 1 hour.
Prepare Rice-A-Roni as per box instructions. Place in a 9 x 12 or 9 x 13 baking dish. Lay chicken breasts on top of Rice-A-Roni. Season with salt, pepper and paprika. Cover and bake for 1 hour or until chicken is done in 350° oven. You may remove cover last 20 minutes or so.
Make your noodle dough. Roll it out. Make stuffing out of chopped meat, onions, salt, pepper, eggs, parsley and spinach. Cover half of noodle layer with stuffing, then put second half on it. Take wooden board and press quarters by using edge of board, but do softly so stuffing moves and forms pillows (each about 6 x 6 cm) and the two noodles layers meet and glue. Then separate pillows from one another with a knife and cook in a broth for 15 minutes. Serve it in broth or with potato salad and green salad.
Crush vanilla wafers to fine crumbs. Add sugar, margarine, orange juice and nuts. Mix well. Form into balls and roll each ball in flaked coconut. Yield: 6 dozen.
Wash and cut up squash. Boil until tender. Drain thoroughly. Then mash. Add all ingredients, except 1/2 of the margarine. Melt remaining margarine. Pour mixture in baking dish, then spread melted margarine over top and sprinkle with cracker meal or bread crumbs. Bake in 375° oven approximately 1 hour or until brown on top and set.
Cream shortening and sugars. Add egg. Mix well. Sift together dry ingredients and add. Stir in flavoring and coconut. Shape into small balls; roll in sugar. Place 2 inches apart on a greased sheet. Bake at 350° for 12 to 15 minutes.
Preheat oven to 375°. Mix cake mix, eggs, water and shortening. Mix in pecans. Shape dough into balls the size of small walnuts. Roll balls in powdered sugar. Place on greased baking sheet. Bake 8 to 10 minutes. Makes 48 cookies.
Cook vegetables. Heat soups. Layer vegetables in 9 x 13-inch greased pan. Pour soup over vegetables. Add chestnuts, then onion rings. Bake at 350° for 40 minutes.
Heat oil about 1 minute. Add vegetables with wooden spoon. Stir constantly until food is only wilted, but still crunchy. The secret of good stir-fry is not to overcook.
Combine salad dressing, mustard, celery seed, salt and pepper. Mix well. Add potatoes, eggs, onion, celery and pickles. Mix lightly. Chill. Makes 6 servings.
Trim fat from chops. Add oil to skillet. Add chops and brown well on both sides. Sprinkle with pepper. Add shallots, vermouth and rosemary. Over high heat, heat to boiling. Reduce heat to low; cover and simmer for 10 to 15 minutes. Serve with brown rice and carrots.
Bring to boil chocolate, Crisco and milk. When cool, add sugar, eggs, flour, baking soda and vanilla. Do not overmix. Bake at 350° for 35 to 45 minutes.
Mix together well, adding eggs, one at a time. Pour into three 8-inch cake pans (grease bottoms only). Bake at 350° for 25 to 30 minutes. Let cool on rack for at least 5 minutes.
Blend all the ingredients with a fork. Keep tightly covered and refrigerated. Use within a month. Makes 2 cups.
Make a well in the flour and baking powder. Add eggs, liquid, vanilla and lemon extract. Beat with fork, bringing in the dry ingredients. Add more flour to obtain soft, firm consistency. Rest dough 10 minutes and roll out, using flour to prevent sticking. After rolling to about 1/4-inch, spread butter. Sprinkle with sugar and cinnamon lavishly. Roll up. Cut into 1/2-inch pieces. Lay flat on cookie pan and bake only until lightly golden.
Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. Can be prepared up to 4 days ahead.
Mix all and adjust to taste. Can add more or less of any item. Serve on crackers, bagels or English muffins.
Prepare stuffing according to package directions. Combine evaporated milk and meat; divide into 5 patties. On wax paper, pat each to 6-inch circle. Put 1/4 cup stuffing in center of each; draw meat over stuffing and seal. Place in 1 1/2-quart casserole. Combine remaining ingredients, pour over meat. Bake, uncovered, at 350° for 45 minutes. Makes 5 servings.
Combine cooked rice and cooked broccoli with onion which has been sauteed in margarine. Add soup, water and Cheez Whiz. Cook in shallow baking dish at 350° for 20 minutes. Sprinkle grated Colby cheese on top and bake approximately 5 more minutes, until cheese is bubbly.
Saute onions and garlic in butter until translucent. Add carrots, potatoes, squash and chicken stock and cook until vegetables are tender, about 45 minutes. Remove from heat. When cool enough to handle, puree in blender, about 1 cup at a time. Return to pot. Add cream and heat thoroughly. Add salt and cayenne if desired. At serving time, sprinkle a bowl with paprika. Can be served hot or cold. Can be doubled.
Use electric fryer or frying pan. Fry cut-up green peppers until soft. Add onions; fry until soft. Add hamburger; cook until browned. Open tomato soup cans; do not add water. Add soup to pan mix and you have an easy one-dish meal.
In large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes; turn chops and add salsa and chiles to skillet. Lower heat; cover and simmer gently for 8 to 10 minutes. Uncover; top each chop with one tablespoon of cheese. Cover and simmer just until cheese melts. Serves four.
Mix sugar and cranberries well! Set 4 hours; drain. Mix all ingredients. Serve!
Open both cans of pineapple and pour juice and pineapple in cake pan (9 x 13-inch). Put dry cake mix on top of pineapple (do not combine). Melt stick of margarine in saucepan and pour as mix as possible. Preheat oven at 450°. Bake until cake mix on top is brown (golden brown). Approximate cost: $5.00.
Mix all ingredients together. Bake at 350° for 30 minutes. Top with whipped cream or ice cream and serve. Double recipe for a 10 x 13 x 3-inch cake.
Brown beef with onion. Add garlic salt, salt, sugar, pepper and tomatoes. Simmer 15 minutes. Cook noodles. Drain and put in Pyrex dish. Add meat sauce with cream cheese and sour cream. Add grated cheese. Bake at 350° for 25 minutes.
Preheat oven to 400 degrees. Spray 13 x 9 inch baking pan with nonstick cooking spray. Combine potatoes, onions, carrots, oil and soup mix in large bowl. Stir until evenly coated.
Mix butter, sugar, eggs. Then add vanilla, cinnamon, and baking powder. Divide dough in half. Chill for 3 hours. Roll out and cut. Bake at 350° for 8 minutes.
Melt the butter; add molasses, sugar and eggs. Beat well. Sift together and add to the mixture the flour, soda, cinnamon, ginger and cloves. Freeze dough for several hours. Break off pieces of dough (heaping teaspoon-size) and roll into small balls. Roll balls in sugar. Place on an ungreased cookie sheet about 1 1/2 inches apart. Bake in a preheated 385° oven until firm and brown, about 8 to 10 minutes. Makes 10 dozen.
Cut bread into thirds; remove crust. Melt oleo with soup. Dip bread on both sides in mixture. Bake at 375° approximately 10 to 15 minutes. Watch carefully.
Brown meat and onion until done. Line pan with chips (15 x 11-inch pan). Add layer of meat mixture, cover with tomatoes and top with cheese. Bake at 350° until cheese melts.
Beat margarine and sugar until fluffy. Add eggs and extract. Beat in dry ingredients. Refrigerate at least 4 hours. Roll out and cut with cookie cutters. Bake at 350° for 6 to 8 minutes. Frost with orange flavored frosting. Better the second day.
Melt butter and chocolate squares over low heat until melted. Remove from heat. Beat flour, sugar, salt, vanilla and eggs with mixer. Stir in nuts and chocolate mix. Use 9 x 13-inch pan and bake at 350° for 15 minutes. Heat chocolate chips and milk until smooth. Remove baking pan from oven and arrange marshmallows on top. Bake 5 minutes. Remove and flatten. Drizzle melted chips over marshmallows. Cover and refrigerate 2 hours. Cut when cold. Keep in refrigerator.
Combine all ingredients. Bake in a 2-quart casserole for 45 minutes to 1 hour at 350°.
Add all ingredients together except the milk and heat to boil (low heat) until thick. After mixture is cooled, add canned milk to mixture and stir until your liking of thickness.
Crush enough of the strawberries to get 1 cup. Add sugar and tapioca. Cook over medium heat until clear and thickened. Add butter, cool, stirring occasionally. Arrange remaining strawberries in pie shell. Pour berry mixture over strawberry halves. Let cool. Serve with whipped cream or ice cream.
Butter sides of heavy 2-quart saucepan. Combine sugar and milk in pan. Stir over medium heat until sugar dissolves and mixture boils. Cook to soft ball stage (234°). Remove from heat. Quickly add Creme, peanut butter, chocolate chips and vanilla. Stir just until blended. Pour into buttered 9 x 9 x 2-inch pan. Score 1 inch squares while warm. Cut when firm.
Heat oven to 325°. Wipe leg of lamb with all natural paper towels. Place fat side up in a roasting pan. Sprinkle with 1/4 teaspoon of salt. Roast, uncovered, until lamb reaches desired doneness, about 2 to 2 1/2 hours. Remove roast to serving platter. Slowly drizzle 1/4 cup of the Madeira over the lamb. Let stand 15 minutes before carving the roast.
Slice smoked sausage and brown in large skillet. Meanwhile, cut cabbage in chunks and steam. Boil noodles and melt margarine. Combine everything in skillet and cook over medium heat, stirring occasionally, for a few minutes. Salt and pepper as desired.
Break bread into small pieces. Melt butter and add all ingredients; stir well. Put into greased casserole dish and bake at 350° until brown, about 30 to 35 minutes. Placing pan in a large pan of water.
Cook, cool, peel and grate (or chop) potatoes. Melt 1/4 cup butter and stir in onions; cook onions until tender. Add cream, soup and 1 cup of Cheddar cheese to butter and onions. Heat until warm. Mix potatoes and cream mixture. Place in 9 x 13-inch pan.
Spread peanut butter on one cracker. Top with chocolate. Spread marshmallow cream on remaining cracker. Place crackers together.
Combine all 3 soups with onion, mushrooms, parsley and raw rice until well blended. Spray a 13 x 9-inch pan with Pam. Place rice mixture in pan; top with chicken breasts. (Be sure to remove all fat from chicken.) Cover with aluminum foil and bake at 350° for 2 hours.
Mix sugar, cornstarch and salt. Use wire whisk. Blend in cold water, then lemon juice until smooth. Add beaten egg yolks. Blend thoroughly. Add butter and boiling water, stirring constantly. Bring to a boil until thickened. Pour into pie crust. Add meringue. Bake at 400° for 10 minutes.
In a 5-quart Dutch oven, layer stew beef and alternate vegetables, 1/3 stew, 1/3 celery, 1/3 peas, salt and pepper. (Easy on the salt, the soup has a lot.) Repeat for 3 layers. Cover top with mushroom soup and 1/2 can of water. Cover and bake for 5 hours in oven at 225°.
Mix flour, baking powder and salt. Beat egg until thick. Add sugar (a tablespoon at a time). Blend in vanilla. Mix to dry mixture. Spread batter in 15 x 10-inch jelly roll pan, greased and lined with wax paper. Bake 12 to 15 minutes at 400°. Turn warm cake on towel. Sprinkle with confectioners sugar. Trim edges off. Spread with jelly; roll up.
Mix all ingredients together, then pour into pie shell. Top with Cool Whip and chill for 2 hours, then serve.
Place over heat and stir until marshmallows melt. Let cool and add orange juice and whipping cream. Pour this mixture over sliced angel food cake. (This will cover two medium-size cakes.) Place in refrigerator until firm (about an hour). Put the evaporated milk in the freezer about 2 hours before you whip it. Shake it occasionally or until it is a frozen mush, and it will whip beautifully.
Chop bacon into small pieces and fry in skillet until almost crisp; drain excess grease. Add hash browns; reduce heat to medium-low. Continue cooking until browned, turning frequently with spatula.
Mix all ingredients together. Put in 9 x 9-inch pan or casserole dish. Sprinkle crushed potato chips on top. Bake at 350° for 30 minutes.
Let potatoes thaw. Mix all ingredients together. Pour in large baking dish. Top with parsley. Bake at 325° for 1 1/2 hours.
Layer broccoli, soup, mushrooms and onion rings twice. Top with cheese and bread cubes. Bake for 30 minutes at 400°.
Rinse beans. Place in large kettle. Cover with water. Add salt and soak overnight. Drain. Add 2-quarts water and ham or sausage. Simmer for 2 1/2 to 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes. Add salt and pepper, if desired. Makes 2-quarts.
Sift together sugar and flour. In saucepan, bring to a boil shortening, water and cocoa. Pour over flour mixture while hot. Add buttermilk, eggs, soda and vanilla. Bake in large cookie sheet with sides (greased and floured). Bake in 400° oven for 20 minutes. While cake is baking, make frosting.
Split whole catfish. Mix corn meal, black pepper, seasoning salt, garlic powder and paprika. Fill saucepan with corn meal mixture (1/2-inch thickness). Butter catfish in mixture and cook in preheated oil at 375° (medium).
Preheat oven to 375°. Place Ritz crackers in orderly fashion on cookie sheet. Put one slice pepperoni on top of each cracker and cover with Mozzarella cheese (about 6 to 7 shreds per cracker). Bake for 7 to 10 minutes or until cheese is melted on top. Enjoy!
Cook potatoes in their jackets with bay leaf in boiling salt water until barely tender. Cool, peel and grate. Add butter to soup; stir until smooth. Blend in sour cream, salt, pepper, green onions and cheese. Pour over potatoes. Stir gently until blended. Bake at 350° for 30 minutes.
Saute ground chuck, bacon and onion; drain. Mix with remaining ingredients and bake for 1 hour at 350°.
Wash the potatoes; pat dry. Prick each potato with a fork in a few places. Bake potatoes on a rack at 400° for about 1 hour, or until potatoes are done. Cut a thin slice from top of each potato. Scoop out the pulp into a bowl. Mash the potato pulp with the hot milk or half and half until fluffy. Beat in the butter and the green onion. Add seasonings. Fry the bacon until crisp; crumble and add to potato mixture. Spoon potato mixture into shells. Sprinkle with both cheeses. Place potatoes on baking sheet. Bake at 375° until potatoes are piping hot and cheese is melted, about 15 minutes. Serve immediately. Makes 4 servings.
Combine all ingredients except sour cream. Mix well and fold in sour cream. Chill 3 to 4 hours.