HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine 1 1/2 cups flour and yeast. Heat cheese, water, sugar and salt just until warm, stirring constantly. Add to flour mixture and add egg. Beat with electric mixer on low for 1/2 minute, scraping bowl. Beat 3 minutes on high. Stir in as much of the 2 to 2 1/2 cups flour as you can mix with a spoon. On a floured surface, knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball in a greased bowl. Turn once, cover and let rise in a warm place until double.
Dissolve jello in boiling water; add cranberry sauce. Chill until partly set; add other ingredients. Chill. Serves 6 to 8. Good with turkey or chicken.
In a paper bag, combine flour, salt and paprika. Add chicken a few pieces at a time to coat. In 10-inch or larger skillet melt margarine and brown all chicken pieces. Push to side of skillet and add vegetables, salt and pepper to taste. Cover all with soup. Simmer 40 to 50 minutes until chicken is done and vegetables are tender. Remove from skillet and add sour cream to soup mixture to make gravy.
Brown meat and onion lightly. Grease casserole. Place layer of potatoes and sprinkle with salt and pepper; then layer of meat and repeat. Pour heated soup over top and sprinkle with Parmesan cheese. Bake at 350° for about one hour or until potatoes are done. Can also be done at 225° for 2 to 3 hours.
Mix ingredients. Pour into Bundt pan and bake at 350° for 1 hour.
Cook onion in 1/4 cup butter until tender but not brown. Place in unbaked pie crust. Combine cheese with flour and pepper; add eggs and milk. Pour over onions. Bake at 375° for about 35 minutes. Let stand 5 minutes before serving. Serve in wedges or squares.
Heat oven to 375°. Spray cookie sheet with cooking spray. In a large bowl and using electric beater, cream margarine. Add sugars and beat until light and fluffy. Beat in egg and vanilla.
Dissolve yeast in water. Add sugar, salt and 1/2 of the flour. Beat thoroughly for 2 minutes, then add eggs and shortening. Gradually beat in remaining flour until smooth. Let rise until double. Make into rolls and let rise until double. Bake at 400° for about 20 minutes.
Combine cornflake crumbs, cheese and seasonings; place in plastic bag. Dip zucchini strips in butter, then shake in bag of crumbs to coat. Place on baking sheet. Bake at 375° for about 10 minutes. Yields 4 servings.
Cream the butter. Add sugar, then egg yolks, one at a time, and beat well. Gradually add 2 cups of flour with the baking powder. Use other 2 cups of flour to dredge fruit and nuts. Add lemon flavoring, then fruit. Fold in by hand with beaten egg whites. Let stand overnight in refrigerator. Next morning, put in pan and bake in a slow oven (250°) from 2 to 3 hours (nearer 3 hours). Makes 1 angel cake pan.
Place tomatoes in an 11 x 7 x 1 1/2 inch dish. Combine remaining ingredients and pour over tomatoes. Cover and chill. Serves 10 to 12.
Blend oats in blender to a fine powder. In a large bowl with mixer, cream the butter and both sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, combine oatmeal powder, flour, salt, baking powder and baking soda. Add oat mixture to butter mixture; beat just until blended. With wooden spoon, stir in chocolate and nuts or raisins. Roll dough by rounded tablespoonful into balls. Place 2 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes at 350°.
Wash and drain dandelion leaves. Mix oil, vinegar, garlic, salt and pepper in a small bowl. Pour over dandelion leaves in small bowl, tossing to coat leaves. Serves 4 to 6.
Cook noodles in salted boiling water for 10 minutes; drain. Cook onions and pepper in butter until tender. Add to noodles. Add soup, diluted with 1/2 cup water. Flake tuna in large pieces and fold into noodles. Pour 1/2 of mixture into casserole dish. Cover with a layer of cheese. Put on remaining noodle mixture. Top with remaining cheese. Bake at 350° until brown.
Mix the dressing the night before you intend to use it. Mix the coleslaw and dressing together before the meal. The coleslaw looks dry at first, but do not be fooled. There is plenty of dressing. This recipe doubles really well for 2 pounds of coleslaw. Enjoy.
Mix all dry ingredients together. Store in airtight container. To use, measure 1 teaspoon per cup. One quart serves 6. Use 1/3 cup dry mix to one quart of boiling water.
Preheat oven to 350°. Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over the meat. Bake, uncovered for 35 to 40 minutes or until meat reach desired doneness. Yield: 8 servings.
Combine sugar and cinnamon. Roll biscuits into 9-inch rope. Bring ends together and pinch to seal. Dip in melted margarine. Coat with sugar mixture. Twist into a figure eight. Put on greased baking sheet. Sprinkle with walnuts. Bake in preheated oven for 10 to 12 minutes or until done at 400°. Dough may be twisted into hearts, shamrock or Christmas designs, if desired.
Mix all ingredients thoroughly and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine water, shortening and salt. Bring to boil. Reduce to low heat and add flour. Beat until mixture forms a smooth, compact ball and cleans sides of pan. Remove from heat and beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for about 40 minutes or until golden brown and almost dry. Serve with whipped topping made from nonfat dry milk and flavored with vanilla.
Mix cream cheese, sugar, butter and vanilla together. Spread 1 package crescent rolls out in a 9 x 13-inch pan. Spread mixture over rolls. Put second package of crescent rolls on top. Bake at 350° for 20 minutes.
Boil chicken. Use broth to make soup. Dice chicken and add remaining ingredients. Refrigerate 1 hour or overnight. Hard rolls recommended.
Preheat oven to 350°. Reserve 4 mushrooms for garnish. Slice remainder. Saute mushrooms, onion and celery in 1/4 cup butter until tender. Reserve 4 apricots; chop remainder and add to mushroom mixture along with bread crumbs, sage and parsley; set aside.
Dissolve jello in boiling water. Drain pineapple and reserve 1/2 cup of syrup; add reserved syrup to jello. Chill until it starts to set. Fold in rest of ingredients. Chill until firm in 9 x 5 x 3-inch loaf pan.
Mix and put in a 9 x 12-inch greased and floured pan. Bake 30 to 35 minutes at 350°.
Stir until salt is dissolved. For a 2-gallon crock triple brine recipe.
Cut meat into 1-inch chunks. In 5-quart Dutch oven over medium heat in hot butter, cook onions until lightly brown. Add meat, paprika and salt. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until meat is fork-tender. Stir in sour cream. Heat through (do not boil). Serve over noodles.
Start with fresh cold water. Bring water to a boil in a nonreactive saucepan. Add tea bags and steep for 7 minutes. Remove tea bags. Add sugar, stirring to dissolve. Add lemon juice while tea is still warm. Pour into pitcher. Add the cold water. Cover and chill. Serve over ice.
Boil beef in a large stockpot. Add bay leaf. Boil beef until tender (approximately 1/2 hour). Skim foam that develops and discard. In the beef broth, add carrots, onion, celery, beets and bell pepper. Boil until beets are nearly white. Add potatoes and tomato sauce. After the potatoes are tender, add the cabbage and parsley. Boil until cabbage is tender. Add salt and pepper to taste.
Heat oven to 400°. Grease a shallow 2-quart baking dish. Mix chicken and vegetables and layer in bottom of dish. Pour soup, salt and pepper over chicken. Combine baking mix, milk and butter. Pour over top of chicken and soup. Bake for 45 minutes or until brown.
Mix together and bake in greased 9 x 13-inch pan at 350° for approximately 40 minutes. Can also use a big sheet pan.
Mix dry ingredients as for pie and cut in shortening. Add other ingredients and roll thinly. Cut. Bake on cookie sheet at 375° until golden brown.
Heat sugar, water, gelatin and salt in a 2-quart saucepan, stirring constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice and vanilla. Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 10 minutes. Beat whipping cream in a chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 6 cup mold or serving bowl. Cover and refrigerate until firm, about 3 hours. Unmold by dipping briefly in warm water and loosening edge with spatula; invert on serving plate. Serve with Raspberry Sauce.
Beat eggs yolks with sugar, stir until creamy. Mix flour, baking powder and salt; then add nuts and dates. Then beat egg whites stiff and add alternately with other ingredients. Bake in a flat pan for 30 minutes in slow oven at 350°. When cool, cut into squares.
Place the biscuit quarters into 2 (8-inch) round baking dishes. Melt together the margarine and Blue cheese (can also use Parmesan). Pour mixture over biscuit pieces, coating all good. Bake at 400° for 15 minutes, until golden brown.
Add 1 cup hot boiling water to jello. Stir good. Add 1 cup cold water. Stir good so jello will dissolve. Let set until almost congealed. Add 1 cup sweet dark cherries, pecans and Cool Whip. Mix well. Refrigerate until ready to serve.
Coconut and/or chocolate chips may be used in addition to, or instead of, M&M's and nuts.
Combine dry ingredients. Add combined milk and egg, mixing until smooth. Holding finger over opening, fill 3/8 to 1/2-inch funnel with 1/4 cup batter. Place funnel near oil; remove finger and pour batter into 1-inch of hot oil, using circular motion to form 4-inch spiral. Fry until golden brown, turning once; drain on paper towel. Sprinkle with powdered sugar. Serve warm.
Put squash and onions in 2-quart saucepan with enough water to cover. Boil until tender; drain and mash. Add other ingredients and mix well. Pour into well-buttered 2-quart casserole dish and bake 40 minutes at 375°. Serves 6 to 8.
Preheat oven to 425°. Mix all ingredients together and place in pie crust. Bake until fruit is tender, about 45 minutes. If a two-crust pie is desired, cover unbaked pie with second crust. Cut air vents in top and flute edges. Cover fluted edges with foil to prevent excessive browning (remove foil after 30 minutes). Bake as before.
Mix pudding according to package. Add sour cream and Cool Whip and stir thoroughly. Layer bottom of dish with wafers, then add a layer of sliced bananas and pudding mixture. Repeat layers and allow to cool before serving.
Boil carcass or chicken until meat falls away from bones. Strain and save liquid. Cut meat into bite size pieces and place back in liquid. Add other ingredients; bring to a boil, then let simmer for at least 2 hours. Stir occasionally to keep corn from sticking. Serves 6 to 8.
Mix all ingredients together; pour in a greased and floured Bundt cake pan. Bake 1 hour at 350°.
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar and salt in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until a coarse meal. Combine milk, egg yolk and yeast mixture; add to flour mixture. Chill 2 hours. Turn dough onto a floured surface; knead 1 to 2 minutes. Cover and let rest 10 minutes. Roll dough into an 18 x 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter. Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough. Roll up jelly roll fashion, starting at long side; pinch long edge (do not seal ends). Place roll, seam side down, and cut into 18 (1-inch) slices. Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper. Roll each slice out to 1/8-inch thickness, turning over once. Carefully transfer slices to an ungreased baking sheet. Spread each pastry with remaining melted butter; sprinkle with remaining cinnamon-sugar mixture and pecans. Bake at 400° for 10 minutes or until lightly browned. Cool on wire racks.
Sift together flour, sugar, baking powder and salt. Stir in bran. Mix remaining ingredients. Add all at once to flour mixture, stirring just to moisten. Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes about 10 muffins.
Mix first four ingredients together until smooth. Take 1 vanilla wafer cookie and place, rounded side down, in cupcake paper and fill 3/4 full with cheese mixture. Bake at 350° for 20 to 25 minutes. Cupcakes will rise then fall in middle. Cover with cherry pie filling.
Saute onion in oleo about 5 minutes. Add rice, salt, water and mushrooms. Let stand 10 minutes. Cook frozen vegetables until done, not soft. Put in big casserole. Heat soup and Cheez Whiz until melted. Combine all ingredients. Bake at 350° for 30 minutes uncovered. Can put onion rings on top. (Can eliminate rice.)
Gradually add cornmeal to scalded milk, stirring constantly and continue to cook in double boiler for 20 minutes. Add all the other ingredients and turn into buttered baking dish. Pour 1 cup cold milk over top. Bake at 350° for 1 hour. Serve with Cool Whip or vanilla ice cream.
Brown and drain sausage. Crumble. Add all other ingredients. Place in crock-pot on low 10 to 12 hours.
Cut bread into strips. Mix remainder of ingredients together. Pour on top of bread. Bake at 350° until brown and crispy. I use a long Pyrex.
Mix first 5 ingredients thoroughly and cook on low heat until smooth and thick. Cool. Add whipped topping. Serve on a tray with an assortment of fruits (grapes, apples, oranges, pineapple chunks, cherry, strawberry, pear, etc.). Yields 2 cups dip.
Mix first four ingredients. Sift together remaining ingredients and stir in. Let stand overnight in refrigerator. Roll in small balls, dip in sugar and sprinkle a few drops of water on top. Bake in hot oven at 375° about 10 to 12 minutes.
Place bare bones in a roasting pan, and roast at 425°, without lid, for 2 hours. Place the roasted bones in a large soup pot. Add unpeeled vegetables: chopped celery, yellow onions and carrots. (Yellow onion skins give color to stock.) Bring to heavy simmer and cook for 8 hours. Strain stock and store.
Brown sausage. Add large jar of olives, Colby cheese, Mozzarella cheese and green onions; set aside. Roll each dough loaf into rectangle; spread with filling, then sprinkle with Parmesan cheese. Roll like jelly roll and bake at 400° for 15 minutes with seam side down. Makes 3 loaves.
Combine the flour, cream of tartar, baking soda and salt and sift again. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture in 4 parts and beat thoroughly, after adding each part. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400°. Roll dough into balls about the size of a walnut, then roll each in the sugar-cinnamon mixture. Place about 2 inches apart on an ungreased cookie sheet. Bake for about 8 to 10 minutes, or until just lightly browned, but still soft. Makes about 3 dozen.
Brown hamburger; drain. Add onion and green pepper. Cook until tender. Add pepperoni and mushrooms; set aside. Cook macaroni; drain. Add spaghetti sauce to hamburger mixture. Place half the macaroni in 9 x 13-inch pan. Then use half of each ingredient at a time. Layer the hamburger, Mozzarella cheese, the Provolone cheese and repeat layers. Top with Parmesan. Bake at 400° for 30 to 35 minutes.
Turn waffle iron to medium heat. Cream chocolate, butter, eggs and sugar. Mix in flour, vanilla and nuts. Place by teaspoonfuls on waffle iron. Cook 3 minutes.
Cook and drain macaroni. Place in casserole dish sprayed with Pam. Add tuna, soup, cheese and peas (if included). Microwave at Medium setting for 30 minutes. May place potato chips on top before cooking.
Put cider, lemon juice, lemon slices, sugar, molasses, cinnamon stick, cloves and allspice in medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Reduce heat to low and simmer 5 minutes.
Stir together sugar and syrup in 1 1/2-quart casserole. Cook 4 minutes on High. Add peanuts; cook 3 more minutes. Add butter and vanilla; stir well. Cook 1 to 2 minutes until peanuts are brown and syrup is hot. Add baking soda and mix until foamy. (The longer you stir, the darker the candy will get.) Spread evenly on greased baking sheet. Cool for 1/2 hour.
Place corn meal in mixing bowl. Add onions, corn, eggs, oil, salt and milk. Mix well and pour in well greased pan. Bake in 400° oven about 40 minutes or until golden brown.
Wash peppers. Cut 2 to 4 small slits in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Immediately cool in ice water. Drain well. Lightly flatten hot peppers with a wooden spoon. In a 3-quart saucepan, combine vinegar and remaining ingredients except garlic. Bring to boil over medium-high heat. Boil for 5 minutes. Place one clove of garlic in each hot pint jar. Firmly pack peppers into jars, leaving 1/2-inch headspace. Immediately pour hot vinegar mixture over peppers, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes. Makes about 4 to 5 pints.
Sift dry ingredients together. Add milk and eggs. Mix well. Stir in remaining ingredients. Bake in a 9 x 13 x 2-inch pan at 350° for 45 minutes.
Mix first 6 ingredients together and add remaining ingredients. Mix again. Then bake at 375° for 15 minutes. Let cool, then put icing on cookies.
Sift flour, baking powder and salt together. Beat egg until foamy and add milk. Mix with flour mixture. Drop by spoonfuls into broth. Cover and steam for 15 minutes without lifting the lid.
Preheat oven to 350°. Melt 4 tablespoons margarine in a medium sized pan. Saute onion, green onions and parsley until onions are clear. Stir in garlic, crab meat, salt and hot sauce. Reduce heat to low. In separate pan, melt 2 tablespoons margarine. Add flour and stir until brown. Slowly stir in liquid and stir until thickened. Add half of the Cheddar cheese. Stir until melted. Pour into crab mixture. Turn into small greased casserole dish and top with Mozzarella and remaining Cheddar cheese. Bake 20 to 30 minutes until all the cheese is melted and browned around the edges.
Heat oven to 400°. Mix all the ingredients thoroughly and shape the mixture into 1-inch balls. (Use a small ice cream scoop if you have one. It's a timesaver and it makes meatballs of uniform size.) Place the meatballs in an ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inches). Bake 10 minutes or until done. Makes 4 to 6 servings.
Mix all ingredients in cooker. Boil 5 minutes. Remove from heat and add 1 teaspoon vanilla. Stir in oats. Drop by spoonful onto aluminum foil.
In large saucepan, fry bacon until almost done. Add onion and fry until golden, about 5 minutes. Add flour; blend in thoroughly. Stir in sugar, vinegar and liquid from one can of beans. Bring to boiling. Discard liquid from remaining can of beans. Add beans to pan; reduce heat and simmer until beans are heated through. Makes 6 to 8 servings.
Simmer fruit rinds, cinnamon and cloves in 2 quarts water slowly for approximately 20 to 25 minutes. Strain and add to tea and fruit juices. Add 2 1/2 to 3 cups of sugar to suit taste. Makes enough for 25.
Mix all together. Pour 1/2 of mixture into a square pan. Bake 1/2 hour at 400°. Sprinkle with sugar or syrup. Makes 2.
Combine 1/2 can of onion rings with other ingredients and place in greased casserole. Bake at 350° for 25 minutes. Sprinkle remaining rings on top. Bake 5 minutes longer. Serves 4 to 5.
Cream sugar and margarine. Add egg yolks and beat. Add vanilla. Mix together dry ingredients and add to sugar mixture; mix well. Spoon mixture into an ungreased 9 x 13-inch pan. Pat dough evenly over pan. Bake for 12 to 15 minutes at 350°. Do not overbake or the crust will crumble. Remove from oven and cover with miniature marshmallows. Return to oven for 1 or 2 minutes or until marshmallows are puffed. Do not melt marshmallows. Remove from oven and cool while mixing corn syrup, vanilla, margarine and butterscotch morsels. Melt over low heat. Add peanuts and mix well. Pour evenly over marshmallows. Cool. Place in refrigerator for an hour or two. Remove and let sit at room temperature for several hours.
Sift the 2 cups flour and salt; add shortening (if it's lard, only use 1/2 cup; if vegetable shortening, use 2/3 cup). Mix up into size of split peas with 2 knives or pastry cutter. Add water slowly by teaspoons. Mix lightly until dough forms. Put layer of dough in bottom of bowl. Save enough dough to put on top.
Combine vinegar, oil, pepper, salt and marinate peas, cucumbers and onions in this mixture. Chill and serve on lettuce. Serves 6. Contains 65 calories per serving.
Cream sugar and butter until smooth. Add eggs, one at a time, alternating with flour mixture (flour, baking powder and salt mixed together) and milk. Add vanilla and butter. Beat on medium speed until smooth. Pour into 2 greased and floured cake pans. Bake at 350° to 370° for 45 to 50 minutes or until cake is done with toothpick test.
Combine cream cheese and Bleu cheese. Spread on slice of white bread which has been rolled to flatten and trimmed of crust. Place cooked asparagus spear near edge of bread and roll jelly roll fashion. Brush with melted butter. Cut in half. Place on ungreased cookie sheet. Bake 10 to 15 minutes at 375°. Makes 16 pieces.
Cream together first five ingredients. Pour evenly into pie crusts. Mix Cool Whip, pineapple and pecans together. Pour evenly into pie crusts (on top of creamed mixture). Refrigerate until served.
Saute onion and garlic in 1/4 cup of the chicken broth. Stir in turkey, chiles and oregano. Heat thoroughly. Set aside. In saucepan, melt the butter. Stir in flour. Cook for 1 minute. Gradually stir in broth that is left. Cook until slightly thickened. Add sour cream. Remove from heat. Stir 1/2 cup of sauce into turkey mixture.
Turn possum loose and get the short ribs ready! Boil them until tender. Wash and put taters in pan, then in a hot 350° oven for about 1 hour or until they are soft. Peel skins of taters and put in baking dish with ribs. Put a small amount of sugar on potatoes and about a cup of broth in dish. Bake in a 300° oven. This is good too, if you use backbone instead of ribs.
Combine sugar and cocoa. Add corn syrup, milk and butter. Let boil 5 minutes. After good boil begins, add vanilla and nuts. Beat until loses its gloss. Drop by spoonfuls onto waxed paper.
Combine green beans, peas, corn, onion and green pepper. Mix together remaining ingredients and pour over vegetables. Refrigerate 24 hours, stirring occasionally.
Combine Cheddar cheese, half and half, Velveeta and margarine in a saucepan. Warm over medium heat until melted. Place hash browns in a casserole dish and pour the melted mixture over them. Let the dish set for 1 hour and then bake 1 hour in a 350° oven.
Bake rolls that have been flattened to form a crust on an ungreased cookie sheet for 10 minutes. Cool well before assembling.
Heat oven to 325°. Beat margarine, brown sugar, honey and egg in medium bowl on medium speed. Stir in remaining ingredients. Drop the dough by teaspoonful onto an ungreased cookie sheet. Bake until set and light brown around edges. Let stand 3 to 5 minutes before removing. Makes 36 cookies.
Boil sugar and 6 cups water for 3 minutes; cool. Mash the bananas in blender or food processor; add juice of lemons immediately. Add frozen orange juice and pineapple juice. Mix all ingredients, except 7-Up together. Freeze in containers (1 to 2-cup size). When ready to use, partially thaw. Place in blender; add an equal amount of 7-Up. Blend on high speed until smooth. It's ready to serve! The foamy 7-Up may be added right to the punch bowl. Makes 64 (4-ounce) servings or 32 (8-ounce) servings.