HumbleIntelligence/food-ner-1-Million huggingface dataset:
The night before, dissolve the yeast in 1/2 cup lukewarm water. Sift the white flour and the buckwheat flour with the salt. Blend the mixture. In the morning, take out 1 cup of batter for a starter. Then add molasses or syrup, soda, hot water and melted butter. Then dissolve the syrup and soda in the hot water and butter.
Cook onion, pepper and celery in 1 stick of margarine. Make 2 cups white sauce from 1 cup milk and 1 cup broth. Thicken sauce with flour. Mix all together with other ingredients. Pour into oblong dish; top with shredded cheese. Bake at 350° for 30 to 45 minutes. Can add pimentos if desired.
Preheat oven to 350°. Grease a 13 x 9-inch baking pan. Beat together butter and sugar at medium speed until light and fluffy. Beat in egg yolks, one at a time, until blended. Mix together flour, baking powder and salt. Fold flour mixture into butter mixture. Press mixture into prepared pan. Pack down firmly. Sprinkle nuts, chocolate chips and marshmallows over the top of mixture in pan. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan. Bake for 35 minutes or until a crust is formed. Transfer pan to a wire rack to cool completely. Cut into squares. Makes 36.
Mix together grated onions, rice, salt, 1/4 teaspoon pepper, the egg and water; stuff peppers and replace tops. Heat oil in a heavy saucepan; saute the chopped onions 10 minutes. Mix in the tomatoes and the remaining pepper. Arrange the peppers in an upright position. Cover and cook over low heat for 45 minutes. Add the lemon juice and sugar; cook 30 minutes longer or until peppers are tender. Baste frequently. Gravy should be sweet and sour. Serves 6.
Start with 2 1/2 quarts of boiling water in a large pot. Add oil and carrots. Cook until tender, then add potatoes and onion. Cook until potatoes are almost done, then add chili, tomatoes, ketchup and sugar. Cook for 10 minutes, then add other ingredients and simmer for 30 minutes. Put hamburger and sausage in last.
Preheat oven to 350°. Roll out bread dough. Spread butter on, leaving 1/4-inch dry all the way around edge. Sprinkle on brown sugar, covering the butter. Add the cinnamon on top of brown sugar. Start at one end and roll to end. Slice in about 1-inch thick pieces. Place in well-greased pan. Let rolls raise for about 45 minutes. Bake at 350° for 25 to 35 minutes. Remove from oven when brown and immediately turn over a platter or large plate. Let stand for 10 minutes before serving. Makes 12 to 15 rolls.
To boiling water, add rice and set aside. Mix together egg, gravy, cheese, oil, pimentos, parsley, onion flakes and pepper. Fold in rice. Pour into an 8 x 8-inch baking dish. Bake at 350° for 30 minutes.
Melt 1/4 cup margarine in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cok over medium heat. Stir in next 5 ingredients. Fold in crabmeat. Spoon into greased baking shells. Mix bread crumbs and margarine. Sprinkle over crab mixture. Garnish with paprika. Bake at 425° for 15 to 20 minutes or until lightly brown. Makes 6 servings.
Combine all ingredients in blender, process until smooth. Makes 2 servings; 54 calories and 3 g fat per serving.
Melt butter in baking dish. Stir in all ingredients. Bake uncovered at 325° for 1 hour and 20 minutes.
Mix Jell-O and pineapple. Bring to a boil and melt Jell-O. Remove from heat. "Cool!!" Add 1 large cottage cheese, 1 large Cool Whip and pecans. Pour into 9 x 13-inch dish and chill 1 to 2 hours.
Cook potatoes. Drain water off. Peel potatoes and slice. Salt and pepper potatoes. Add chopped onion. Bring 2 quarts of water to a rolling boil. Mix 2 cups vinegar and sugar with flour and eggs. Beat until well blended. Pour slowly in boiling water. Add drained fried bacon.
Brown hamburger and onion in a large pan. Drain. Add Ragu, tomato paste, canned tomatoes, water (if needed), garlic, Parmesan cheese, parsley and oregano. Simmer together until thick. Mix the Ricotta cheese and the beaten eggs.
Wash and dry peppers. Cut in small pieces with seeds. Place in blender with vinegar and puree until it looks like foam and has the texture of oatmeal. Place in saucepan with sugar. Bring to a boil and let simmer for 10 minutes. Skim as desired. Stir to make sure all the sugar is melted. Pour in both packets of Certo. Let cool for 10 to 15 minutes. Set aside to cool. Put in jelly jars and keep in a cool place.
Mix all ingredients together. Place in a greased 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Cook noodles according to directions. Mix cheeses, egg and spices together to use for stuffing. Pour 1/2-inch of sauce into baking pan. Stuff shells and place side by side in baking pan. Cover shells slightly with sauce and sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes.
Mix the eggs, sugar and flour and cook over boiling water until sugar melts. Add pecans and vanilla. Pour into sheet cake pan. Bake at 300° for 30 minutes or until done. Hope you enjoy this as much as I have.
Combine popcorn and cereal in a large bowl; set aside. In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted. Stir in peanuts and salt; mix well. Pour over popcorn mixture and toss to coat. With buttered hands, shape into 3-inch balls.
Mix together in the order given. Bake in tube pan at 350° for 1 1/2 hours. Put foil over the top if it browns too fast.
Thaw beans. Melt 1 tablespoon butter in pan. Add flour and stir in sour cream. Cook until thick or bubbly; add onion, salt and pepper. Fold in beans. Place into 9-inch square casserole dish. Add grated cheese to top and cover with bread crumbs. Pour 1 tablespoon melted butter on top. Bake at 400° for 25 to 30 minutes. Double recipe for 9 x 13-inch pan.
Microwave: Grease 2-quart microwave-safe ring mold. Place butter in 4-cup glass measure. Microcook at 100% power for 1 minute. Stir in flour, salt, pepper and paprika until smooth. Blend in milk. Cover tightly with Saran Wrap, turning back edge to vent. Microwave at 100% power for 5 minutes, until thickened, sirring twice. Layer potatoes and onion slices alternately in prepared mold, starting and ending with potatoes. Pour sauce over potatoes and sprinkle with paprika. Cover dish tightly with Saran Wrap, turning back edge to vent. Microwave at 50% power about 25 minutes or until potatoes are fork-tender, rotating dish twice. Let stand on heatproof surface for 5 minutes before serving.
Mix cream cheese and sugar. Start with 4 drops flavoring, then carefully add flavoring and color as desired. Knead until pie dough consistency. Add sugar to make softer or decrease sugar for firmer consistency. Take small pinch and roll in sugar. Press into mold, unmold onto wax paper.
Mix sugar and softened butter together. Add egg yolks and vanilla. Mix. Add rest of ingredients. Mix well. Bake at 350° for 50 minutes. Top with meringue.
Bring to a boil water and butter. Add flour gradually. Turn off heat and beat until it forms a ball. One at a time, beat in eggs until mixture is smooth. With frosting tip, make a hole in Ziploc quart size bag. Fill bag with dough. Form puffs to the desired size. Bake at 325°; do not brown too much. Cool. Makes about 2 dozen.
Dissolve jello, miniature marshmallows, cream cheese and water. Let cool. Add pecans, mayonnaise, pineapple with juice and milk. Chill until firm and keep refrigerated. Cut in squares and serve on lettuce.
Cream sugar and butter; add bananas and eggs. Sift flour; re-sift three times after adding salt, baking powder and soda. Add to banana mixture. Add nuts last. Bake at 350° for 45 to 50 minutes.
Saute onions in shortening until brown. Add beef and brown. Stir in green pepper, salt, pepper, chili powder and rice. Place peas in center of mixture. Pour tomatoes over all. Cover; bring to boil. Reduce heat to simmer and cook 30 minutes. Serves 6.
Put on bottom of 9 x 13-inch pan and bake at 350° for 10 to 15 minutes.
Dissolve yeast in warm water for 5 minutes. Add sugar, salt and egg. Mix well. Add 2 cups flour; beat until mixed. Add rest of flour gradually. Knead several minutes. Store in refrigerator. Two hours before baking, shape into rolls. Cover and let rise for 1 1/2 hours. Bake at 400° for 12 to 15 minutes.
Mix flour, All-Bran, sugar and salt. Add raisins, nuts, then soda to sour milk. Add molasses and sour milk to dry ingredients. Bake at 350° for 1 hour in greased cans. Use two (No. 2) cans, like corn or peas come in. This recipe makes 2 loaves. After it is done, take a knife around the can and hit the bottom of can and it should come out.
Arrange a layer of chicken and a layer Veg-All. Pour broth over this. Mix flour, milk and oleo together. Pour this mixture over top of chicken and Veg-All. Bake in oven at 400° for about 30 minutes or until brown.
Cook diced eggplant 10 minutes or until tender and water is almost absorbed. Put sauteed onions and chopped green peppers in skillet, add juice of tomatoes and let boil gently until reduced about half in amount. Cut tomatoes in small pieces and add seasonings. Add cubed eggplant. Mix well and let simmer a few minutes to absorb flavor. Sauce should be quite thick. If you use too many onions it will be thinner, but still very good.
Season brisket to taste with garlic powder, salt and pepper. Place sliced onions on bottom of roaster. Put in brisket. Mix preserves and catsup; pour over brisket. Bake, covered, for 4 hours at 350° or until tender. Makes about 24 servings.
Beat eggs. Mix all ingredients together. Pour in baking dish that has been sprayed with Pam. Sprinkle with cracker crumbs. Bake 30 minutes at 350°.
Slice hot dog so that it will open like a book and insert thin slices of cheese (you name it). Then place hot dog with cheese toward the hinge end of the bun. This keeps the cheese from running too much. Wrap in foil and place in preheated oven at 350° for 20 minutes. After removing hot dog from the foil, you will probably have to eat it with a fork because this really is a hot dog.
Combine all ingredients (except cheese and potato chips). Mix well. Pour into buttered casserole. Top with cheese and potato chips. Bake at 350° for 25 minutes or until brown.
Cream shortening, margarine and sugar. Add 1 egg at a time, beating after each. Add flour and baking powder. Mix together alternately with milk, 1 teaspoon at a time. Add vanilla. Stir in crushed pineapple and juice.
Stir dip mix into sour cream. Add bacon bits and cheddar cheese. Mix together and chill 1 hour before serving.
Pop popcorn and set aside. Mix all ingredients, stirring often over low heat until coming to a boil. Remove from heat. Add food coloring if desired. Pour over popcorn. Butter hands and form balls with mixture.
Heat oven to 350°. Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour into 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Combine remaining ingredients (1/2 cup sugar, brown sugar and 4 tablespoons cocoa). Pour hot water over top. Do not stir. Bake 40 minutes or until center is set. Let stand 15 minutes.
In a saucepan, combine ingredients. Bring to boil. Simmer, stirring constantly, for 1 to 2 minutes or until clear and thickened. Serve warm over waffles. Contains 10 calories per tablespoon.
Mix together well all ingredients and pour into a casserole dish and bake at 350° about one hour or until knife tip inserted in middle comes out clean.
Melt butter and saute onion and pepper until white. Mix everything together in bowl. Put into a 9 x 13-inch cake pan. Bake for 1 hour in 350° oven.
Combine French fries and butter in bowl and mix well. Sprinkle taco mix over French fries. Arrange in single layer on baking sheet. Bake at 400° for 15 to 20 minutes or until browned.
Saute meat in hot oil. Add onion. Saute 5 to 10 minutes, until almost all oil is gone. Add paprika; stir, then add flour. Cook 5 minutes, blending well. Place caraway seed, bay leaf and parsley in cheesecloth and add to pot with beef broth and puree. Bring to boil. Cover and simmer 1 hour, or until meat is tender. Add salt and pepper to taste. Discard seasoning bag. (Half cup sour cream may be added just before serving.) Is good over hot noodles.
Spoon over two or three pounds boneless chicken breasts and bake 45 minutes at 375°. This serves 4 to 6.
Combine butter, soy sauce and garlic powder. Heat oil in medium skillet; add salmon steaks and baste with butter mixture. Cook about 5 minutes or until browned on one side. Turn, baste and place lemon slices on steaks. Cook until salmon flakes when tested with a fork. Makes 2 servings.
Mix the chicken, celery, grapes, almonds, parsley and salt. Toss with mayonnaise. Fold in whipped cream.
Butter casserole dish. First, layer asparagus, then half of the eggs, then mushroom soup, thinned with very little liquid from asparagus. Sprinkle with half of the almonds. Then repeat. Sprinkle with fine cracker crumbs. Dot with butter and bake at 300° to 350° until golden brown. Serves 2 to 4 people.
On paper towel or microwave-safe plate, microwave tortilla on High 1 minute. Spread pizza sauce over top to within 1/2-inch of edge. Top with Mozzarella cheese and sprinkle lightly with oregano.
Place cut cabbage in 9 x 13-inch pan. Pour milk on top. Put dressing mix on top (complete box). Cut margarine in different pieces and place on top of stuffing mix. Sprinkle with garlic salt. Bake at 350° for 1/2 hour with pan covered with foil; bake an additional 1/2 hour uncovered. Bake on middle rack.
Mix meat, quick oats, milk and seasonings. Allowing 1/4 cup for each patty, shape into balls and flatten. Slice onions. Place meat patties and onion slices on a greased grill or in a greased skillet. Brush with melted margarine. Broil 4 to 5 minutes. Turn and cook the other side the same way. Split and toast rolls. Place 1 meat patty, topped with onion slice, in each roll and spoon 2 tablespoons chile con carne over it. Makes 25 sandwiches.
Combine baking mix, cornmeal and sugar in mixing bowl. Add eggs and milk; beat until well blended. Mix in melted butter. Pour into a greased 9-inch square pan. Bake at 350° for 35 to 40 minutes, or until toothpick comes out dry.
Steep tea in hot water for 5 minutes. Remove tea bags; add to the rest of the ingredients and stir. Can be used hot or cold.
Grate carrots and zucchini. Slice scallions. Combine flour, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Beat together the egg, milk, carrots, zucchini and scallion. Stir wet ingredients into dry until just combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour batter by tablespoonfuls into pan, making a few pancakes at a time. Cook until golden, about 2 minutes on each side. Add remaining oil to pan as needed. Serve at once.
In a large bowl, mix the dates, raisins, cherries and pecans. Add crumbled up cake mix and frosting mix. Mix well until moist. Press into a foil lined buttered pan; a Bundt pan is nice. Refrigerate for 24 hours before using. Keeps a long time in refrigerator.
Combine ground beef, eggs, oats, soup mix and ketchup, reserving 2 tbsp of ketchup. Put in crock pot, top with reserved ketchup. Cover; cook on low 8-10 hours or on high for 4-6 hours. 8 servings.
Use medium-sized mushrooms. Remove stems, chop and combine with bread, onions, cheese, salt, pepper, paprika and 1 tablespoon oil. Stuff the mushrooms, pour remaining oil into baking dish and tilt to spread evenly. Heat the pan in a 375° oven, then arrange mushrooms in it. Bake 10 minutes.
Boil jello and sugar together until clear. You may use any flavor jello that you like, add the juices to the jello and sugar. Mix well and freeze. Remove from freezer, let stand at room temperature until crunchy. Add 1 to 2 quarts of ginger ale just before serving. You can prepare this ahead of time and you don't have to bother with ice. Serves 35 to 40.
Cream together sugar and shortening. Add eggs, pumpkin and soda. Mix in all remaining ingredients; stir well. Drop from teaspoon onto cookie sheet. Sprinkle with cinnamon sugar. Bake at 375° for 8 to 10 minutes. Yields 9 dozen.
Thaw spinach and squeeze out liquid. Mix sour cream and mayonnaise. Add soup mix to sour cream and mayonnaise. Chop chestnuts and onions into small pieces. Mix everything together in large bowl. Salt and pepper to taste. Chill. Cut top off the French bread round; take out bread and cut into pieces. Set aside. Fill round with spinach dip; use pieces for dipping.
Mix sugar, pecans, and apples and let set 1 hour. Stir in remaining ingredients. Grease and flour 1 tube pan or 2 loaf pans. Bake at 350 for one hour and 15 minutes. Test at 1 hour. Loaf pans may take less time.
Melt butter and heat garlic in large frying pan. Add broccoli. Cover and cook until desired tenderness. Pour over cooked cavatelli.
Preheat oven to 250°. Line a baking sheet with foil and set aside.
Soften cream cheese. Add vegetable mix, chopped sliced water chestnuts and 3/4 cup chopped green onions and add to mixture along with remaining ingredients. Mix and refrigerate 1 hour.
Bring to boil the first 4 ingredients. Pour over corn flakes and coconut. Mix and press into a buttered pan. Use butter on your hands to press firmly into pan. Refrigerate; cut into bars.
Using two forks, roll bread strips in condensed milk, coating all sides. Roll in coconut. Place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Remove at once. Makes 24.
Preheat oven to 400°. Grease 8-inch square pan. Drain peaches; reserve juice. Add milk to reserved juice to equal 3/4 cup liquid. Chop peaches.
Brown meat, onions and garlic. Add all ingredients except spaghetti and zucchini; cook 2 hours. Add spaghetti and zucchini.
Cook noodles according to package directions. Drain noodles and add noodles to tuna, soup and vegetables in a casserole dish. Heat at 350° for 20 minutes.
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in skillet. Sprinkle with cheese and bacon. Cover and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup into the center of each tortilla; fold sides over filling. Serve with salsa, if desired.
Cook broccoli as package directs and drain thoroughly. Beat eggs in mixing bowl. Stir in celery soup, Cheddar cheese soup and mayonnaise. Place drained broccoli in shallow baking dish. Spoon egg mixture over the broccoli. Bake in a 375° oven for 45 minutes.
Cream butter. Add sugars. Beat in egg and vanilla. Add wheat germ, salt, baking soda, oatmeal, peanut butter and flour and stir. Gently stir in nuts and chips. Drop spoonfuls of batter onto greased cookie sheet. Bake in a 375° preheated oven for 10 minutes or until cookies are done.
Combine all ingredients and cover with buttered bread crumbs. Bake, uncovered, in 9 x 13-inch pan at 350° for 1 hour. Let stand 5 to 10 minutes before serving.
Beat egg yolks, add buttermilk, sugar and butter. Mix well. Beat flour with sweet milk. Add lemon flavoring to the mixture. Pour into pie shell. Bake at 350° for 30 minutes or until done.
Bring water to boil in large pot. Place noodles in boiling water; stir. Allow to cook, uncovered, until firm and tender. About 4 to 5 minutes before noodles are done, add peas. Allow to return to boiling.
Clean and wash squirrels thoroughly. Cut up. Shake in plastic, covered bowl of flour until all pieces of squirrel are covered good.
Wash chicken and dip in egg. Roll in bread crumbs. Cook chicken in skillet of melted butter on medium heat, turning occasionally (takes approximately 20 minutes). After chicken is done, pour spaghetti sauce over and cover. Let simmer 5 minutes. Sprinkle Mozzarella cheese on top, let melt and serve.
Beat egg, sugar and extract until thick. Add nuts and flour, gradually, folding in after each addition. Drop by teaspoonful 2 inches apart onto greased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes about 3 dozen cookies.
Bake potatoes for 1 hour at 400° or until done. Cut hot potatoes in half lengthwise. Scoop out potatoes and save the shells. In a mixing bowl, mash the potatoes. Add butter, cream, onion and salt. Beat until fluffy. Mix in 1/2 cup cheese. Divide into shells and sprinkle with cheese and paprika. Serves 6.
Mix dry ingredients. Mix water and molasses. Dip chicken in molasses, then in flour mixture. Dip again in molasses and again in flour mixture. Fry in hot oil just until brown on each side. Place on a rack in a baking pan and bake at 350 degrees for 30 minutes.
Break banana into small pieces and put in blender with other ingredients. Blend until smooth. Divide shake between 2 glasses and serve immediately.
In mixing bowl, mash potatoes. Beat with electric mixer to remove all lumps. Beat in margarine. Beat in egg substitute until consistency is smoother, about 5 minutes. Stir in sugar or honey, orange juice concentrate, milk, ginger, pecans, citrus rinds and salt. In metal or glass bowl, beat egg whites until stiff. Fold into potato mixture. Pour batter into 2-quart souffle dish or casserole sprayed with nonstick vegetable coating. Bake at 400° for 40 to 45 minutes. Souffle is done when skewer inserted in center comes out clean. It will not puff up like a dessert souffle. (Makes eight 1-cup servings.) Each serving contains approximately (original recipe): 450 calories; 192 mg. cholesterol; 18 mg. fat; 95 mg. sodium.
Melt margarine. Saute onion until soft or add dried onions. Add Worcestershire sauce, poppy seed and mustard. Blend well. Spread on both sides of buns. Add ham and cheese. Wrap with foil and bake at 350° for 10 to 15 minutes or until cheese is melted. These can be made ahead of time and can also be frozen. These are a favorite and I think of Shirley when I make them.
Mix all together as corn bread. Bake at 400° or 425° in iron skillet or pan.
Saute one med size onion. Grate 3 med size squash with skins and mix with 1/2 stick crushed Ritz crackers and 1 T flour and pinch of salt. Then add 1 beaten egg and stir well. Fry in hot skillet and drop onto paper towels to drain.
Combine first 3 ingredients. Add cubed apples and black walnuts. Sift together flour, salt and soda 3 times. Add flavoring. Mix all ingredients together. Place in greased loaf or tube pan. Bake for 1 hour at 325°, starting in cold oven.
Combine all ingredients except preserves in mixing bowl. Beat at low speed until mixture is crumbly. Reserve 2 cups mixture; press remaining onto bottom of greased 13 x 9-inch pan. Spread preserves evenly over base; sprinkle with reserved mixture. Bake in preheated 400° oven for 25 to 30 minutes or until golden brown. Cool. Cut into squares.
Using a small glass, cut 12 circles out of 12 slices of bread. Break up the leftover bread and add to greased 9 x 13 pan. Top with ham and cheese. Butter the bread circles and put them, buttered side up, over cheese. Beat eggs, milk and salt and pour over top. Cover and refrigerate overnight. Bake at 300° for 1 hour, uncover and bake 15 minutes longer. Let it sit up to 10 minutes before serving. A rope of keilbasa, cut across and then in quarters, can be used instead of ham.
Combine cereal, milk and bananas. Add egg and shortening. Beat well. Combine flour, baking powder, salt and sugar. Add to banana mixture, stirring only until flour mixture is moistened. Add flavorings. Stir, but do not beat. Fill greased muffin pans 2/3 full. Bake at 400° for 30 minutes. Yields 1 dozen.
Take out bones. Make a paste. Beat cheese until smooth. Add salmon, lemon juice, seasoning and fromage; mix well. Divide equally between 4 custard cups. Smooth the surfaces. Slice and decorate with pickles.
Cut slice from top of rolls. Hollow out center of each roll; reserve crumbs for meat mixture. Season softened butter with garlic salt and spread on rolls. Saute onion and green peppers in 1 tablespoon butter. Soften bread crumbs in soup and egg. Mix all together and fill rolls. Bake at 350° for 50 to 60 minutes. These can be frozen and cooked later.