HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Add remaining ingredients; add flour slowly until you can't stir. Then knead with hands until dough is nonsticky, but soft to the touch. Let raise at least 1 hour. Punch down and shape into desired form. Raise and bake at 350° for 30 minutes.
Cook sugar, milk and butter to a soft ball. Add peanut butter, Marshmallow Creme and vanilla. Beat until loses gloss.
Spray the bottom of your rice cooker very well with Pam or butter. Mix well and cook in cooker the length of time required by your cooker. You might have to cook longer, depending on how "wet" you like your rice. You can also cook this on the top of your stove, the length of time it takes you to cook rice. Serves 6.
Drain pineapple and reserve 1/3 cup of juice. Melt marshmallows in juice in top of double boiler. Let cool, add 1 1/2 cups crushed pineapple. Fold whipped cream into pineapple mixture. Place in shell and refrigerate overnight.
Melt butter in 9 x 13-inch pan; stir in brown sugar. Place pineapple slices (4 on each side and 4 halves down center). Put 1/2 of cherry in center of each ring. Mix cake by directions on box, using reserved pineapple juice for water. Add water if necessary. Pour over pineapple. Bake at 350° for 45 minutes. Let stand for 10 minutes. Invert on plate.
Mix together. Pour into greased 8 X 8 pan. Bake at 350 degrees for 30 minutes.
Combine all ingredients, except chicken. One-half hour before serving, spread both sides of chicken with marinade. Put in pan. Broil, basting with pan juices. Turn frequently until chicken is tender and quite brown, 30 to 45 minutes. To cook on outdoor grill, double marinade and save half for basting. Serves 4.
Stir the mixture, then fill to the 1/2 cup line with apple cider vinegar, then fill to the 1 cup line with ketchup. Melt 1 stick margarine in saucepot. Add seasoning and 1/2 cup water; simmer in saucepot until thick (about 5 minutes). Stir constantly. The sauce stores in refrigerator.
Brown sausage and beef; add red pepper flakes, oregano and garlic. After thoroughly mixed, add cubed cheese and heat until well melted. Spread on party rye. Put on cookie sheet and freeze. After frozen, place in plastic bags. When ready to serve, place in oven (frozen) and bake at 400° for 10 minutes.
Cook veal and pork in water until done. (Cook chicken until done, if used.) Cook chopped onions and celery until done, then add next 4 ingredients and cook altogether about 20 minutes. Thicken with cornstarch or flour. Add soy sauce to taste. Serve over cooked rice. Makes a lovely meal.
Melt butter in 1 1/2-quart casserole. Mix milk, sugar and Bisquick together. Pour into casserole, then add peaches to top and bake for 45 minutes or until done in 350° oven.
Mix all the ingredients together real well and pour into a graham cracker crust. Makes 2 pies. Let chill in refrigerator for several hours.
Mix cake according to package directions. Pour half of cake batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter over low heat. Remove cake from oven and pour caramel mixture over cake. Sprinkle with pecans and chocolate chips. Pour the remainder of the chocolate batter on top and return to the oven and bake for 20 minutes longer. Serves 12 to 16.
Heat oil and butter in Dutch oven over medium heat. Brown ribs. Add garlic and cook with ribs just until golden. Remove ribs. Saute red onion in drippings until tender. Add caraway seed, sauerkraut, sweet red pepper, broth, salt and pepper to taste and brown sugar. Bring to boil. Remove from stove and top with apples and ribs. Cover and bake at 350° for 2 to 3 hours or until pork is tender. Stir in carrots last 10 minutes of baking. Adjust seasonings to taste. Makes about 6 servings.
Saute onion and zucchini in butter; simmer for 15 minutes. Pour into blender, small amount at a time; blend until smooth. Add chicken broth, cream, nutmeg and salt and pepper to taste. Store in refrigerator until ready to serve. Can be served hot or cold.
Sift dry ingredients together. Cut in margarine until very fine. Add currants and mix well. Add beaten egg and milk. Mix until all dry ingredients are moistened. Roll to 3/8-inch thick and cut with 2-inch cutter.
Brown meat lightly in olive oil with garlic and onion; add tomatoes, tomato paste, basil, oregano, salt and pepper. Bring to a boil and simmer covered 2 to 3 hours. Cook noodles in salted boiling water until tender. Drain noodles just before making. In a shallow baking dish, put a layer of noodles and a layer of meat mixture and layer of each kind of cheese. Repeat layers and top with Parmesan cheese. Bake in a 350° oven for 45 minutes.
Heat soup to boiling. Dissolve gelatin in 1/4 cold water. Add gelatin to soup. Cool. Beat together cheese and mayonnaise. Blend in soup mixture. Add vegetables, shrimp and crab meat if using. Fold into greased 1-quart mold. Chill 1 to 2 hours. Serve with crackers. Makes 20 servings.
Mix together sugar, cocoa and cornstarch. Add syrup, milk and salt. Cook over medium heat, stirring until sugar dissolves. Do not stir again until it reaches soft ball stage. Remove from heat. Add vanilla and butter. Do not stir. Let cool 1/2 hour. Beat until stiff and pour into pan.
Sift dry ingredients, cut in shortening. Add milk and egg. Drop by spoonful on top of boiling meat and juices (I use ham). Cover tightly and steam 12 minutes without removing cover. Makes 6 fluffy dumplings.
Mix cream cheese and feta cheese with electric mixer on medium speed until well blended. Add onion, pepper and walnuts; mix well. Refrigerate for several hours or until chilled. Shape into ball. Roll in additional finely chopped walnuts or chopped fresh parsley, if desired. Serve with assorted crackers.
Mix sugar, eggs, vanilla and pineapple until well blended. Add flour and baking soda and walnuts. Mix well. Do not drain pineapple. Grease and flour 9 x 12-inch pan. Bake at 350° for 40 to 45 minutes.
In medium skillet, melt 2 tablespoons butter. Add chicken, bouillon and garlic. Stir-fry until chicken is browned. Remove chicken, add remaining butter and next 6 ingredients. Stir-fry 1 minute. Cover, cook just until broccoli is tender. Stir in macaroni, chicken and peas. Heat through. Blend milk into flour, stir into macaroni mixture. Add cheese. Cook, stirring gently, until cheese melts. Makes 4 servings.
After sauteing, blend the rest of the ingredients together and add to vegetable mixture. Bring to a boil and then let simmer 45 minutes. Makes 2 cups.
Heat oven to 500°. Place carrots, potatoes, parsnips, onions and garlic in medium roasting pan. Sprinkle with oil, salt and pepper and toss to coat vegetables evenly; arrange vegetables in a single layer. Place pan in oven and immediately lower oven temperature to 350°. Roast vegetable, uncovered, for about 1 hour and 40 minutes, stirring several times, until tender and lightly browned.
Cook noodles according to package directions. Brown sausage in skillet and drain. Add both cans of soup and mushrooms. Let simmer 5 minutes. Pour cooked and drained noodles along with prepared sauce into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix together shortening, honey, molasses, egg and milk, then add remaining ingredients. Bake at 400° for 15 minutes.
Cut off and discard tough stems and discolored leaves from collards. Wash greens thoroughly. Combine ham hock and water in Dutch oven; bring to a boil and cook 15 to 30 minutes. Add collards; cover and cook at low boil for 1 1/2 hours. Season to taste with salt.
Heat soup and gelatine about 1 minute. After it begins to boil, remove from heat. Add Philly and mayonnaise. Fold in crabmeat and chopped vegetables. Mix well. Spray gelatin mold with nonstick spray. Pour mixed ingredients in mold. Refrigerate 1 1/2 to 2 hours before serving. Serve with your favorite crackers, low in fat or fat free.
Mix together sugar, oil, and eggs. Beat until creamy. Mix together flour, baking powder, cocoa, cinnamon and nutmeg. Add to mixture a little at a time, alternating flour and milk. Add vanilla and fold in walnuts and chips.
Sift flour, baking powder, soda and salt together three times. Cream shortening and sugar thoroughly; add vanilla, pineapple and coconut. Mix well. Add dry ingredients and mix. Drop by teaspoon on greased baking sheet. Bake at 375° for 20 minutes.
Combine all ingredients. Chill. Serve over baked Idaho potatoes. Makes about 1 cup topping. About 10 calories per tablespoon.
Open shells, letting clams remain in 1/2; throw away other half. Arrange clams in a shallow baking pan. On each clam put Worcestershire sauce, hot sauce, bacon and breadcrumbs. Broil 4 inches from broiler until edges of clams curl and bacon is done, probably 2 to 3 minutes.
Drain water chestnuts and slice thin. Mix all together. Put in 8 x 8-inch baking pan. Top with corn bread stuffing and cheese. Bake at 350° until bubbly.
Combine first three ingredients, using a fork to cut shortening into flour and salt. Add last 3 ingredients to mix and mix well. Bake at 450° for 8 to 10 minutes. Makes about 6 crusts.
Preheat oven to 450°. Combine egg and milk. Measure Bisquick into a bowl. Add sugar, rind and raisins. Add milk and stir with fork until soft dough is formed. Knead 30 seconds on floured board. Divide dough into equal parts or roll each into a circle, 1/2-inch thick. With a sharp knife, cut each circle into 6 triangles. Place on greased baking sheet. Brush tops with milk or slightly beaten egg white. Sprinkle with sugar. Bake in hot oven for 10 to 12 minutes. Makes 12 scones.
Stew chicken pieces; mix cut chicken with salad dressing, soup and eggs. Season to taste with salt and pepper; top with broken potato chips. Bake at 350° in 8-inch Pyrex for 40 minutes.
In skillet, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat. Pour off fat. Add soup and seasonings. Heat; stir occasionally. Serve on buns. Makes about 3 cups.
Cream the butter and sugar. Add 2 eggs one at a time. With third egg, add vanilla and coconut extract. Add half of the flour, salt, soda and cinnamon. Stir with spatula. Add remaining flour, nuts and mangoes. Mix well. Pour into greased and floured pan. Bake at 350° for 50 to 60 minutes.
Let milk cool to lukewarm. Take 1/2 c. of the cooled milk and to this add 1 tsp sugar and 1/2 cake yeast. Add the rest of the milk. Then add sugar, shortening, eggs and salt which has been beaten together. Add 4 c. flour for soft dough. Fry in deep fat.
Brown meat and onion; drain. Combine everything in crock-pot. Cook on low 8 to 10 hours.
Mix peanuts and sugar with 1 cup water in large skillet with 3 drops food coloring. Cook, stirring constantly, until mixture crystallizes. Spread on large greased cookie sheet, separating peanuts. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool in pan. Break into pieces. Store in covered container.
Brown the beef cubes on all sides in a skillet in 1/4 cup butter. Transfer the meat to a casserole. In the skillet, saute the onions until golden. Transfer the onions to the casserole. To the skillet add the tomato paste and water. Bring the sauce to a boil and pour it over the meat and onions. Cover the casserole and simmer the stew in a 350° oven for 1 1/2 hours. Add the carrots and potatoes, cinnamon, basil, salt and pepper. Cover the casserole and cook for 30 to 35 minutes longer at 350°, until meat and vegetables are tender. Serves 4.
Preheat oven to 350°. If using fresh chili, wash green chili but do not cut it. Place whole chili on baking sheet and roast for about 15 minutes or until chili begins to soften. Remove from oven, cool and slice the chili. Discard the seeds. Combine all the ingredients in a food processor or blender. Process or blend just until all ingredients are finely chopped. Do not puree. Chill and serve.
Saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a baking dish. Pour cheese mixture over rice. Do not stir. Bake, uncovered, at 325° for 25 to 30 minutes or until hot and bubbly. Serves 8 to 10.
Mix the ingredients together. Chill. Melt chocolate in double boiler. Shape eggs. Using toothpick, dip eggs into chocolate.
Use midget baking cups. Mix ingredients together. Put 1 vanilla wafer (top down) in each baking cup. Pour in batter (approximately 1/2 to 3/4 full). Place on cookie sheet or pan. Bake in oven for 10 to 15 minutes at 350°. Let cool and top with cherry or other pie filling. Yields 30 to 40 cheesecakes.
Brown ground beef and drain. Stir in spaghetti sauce. Simmer. In separate bowl, mix Ricotta cheese and eggs. In large baking dish, spoon meat mixture to cover bottom of dish. Alternate layer of noodles, egg mixture, Mozzarella cheese and meat sauce, forming 2 layers. Bake at 350° for 30 to 45 minutes. Top with Parmesan cheese.
Melt cheese in double boiler, then pour in pepper-tomato sauce. Pour in a serving dish with plenty of corn chips available.
Melt cheese and butter; stir occasionally to prevent sticking. Mix crabmeat, salt, garlic salt and mayonnaise. Combine with cheese and butter mixture. Let stand until cool. Cut muffins in half. Stir crab mixture to blend after cooling and spread onto muffin halves.	Cut into triangles and place on a cookie sheet. Place in freezer (uncovered) for 1/2 hour. Bake at 375 degrees for 15 to 20 minutes or until bubbly.
Allow cheese and margarine to reach room temperature or become soft. Grate the cheese. Mix all ingredients together. Fill a cookie press with the dough. Line cookie sheets with waxed paper. Using press, put the dough onto cookie sheets and cut into the desired length. Cook in 325 degree oven for approximately 15 minutes. Allow to cool on brown paper.
Saute cabbage and onions in butter for 15 minutes. Add remaining ingredients. Simmer 1 hour. Add more chicken bouillon cubes, if desired.
Mix brown sugar and butter. In separate bowl, beat eggs and add syrup. Combine the two. Stir in vanilla and pecans. Pour into crust. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 minutes. Do not overbake, it will set when cool.
Preheat oven to 350° (325° for glass). In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Layer milk, chocolate chips and peanut butter chips; press down firmly. Bake 25 to 30 minutes or until lightly browned; cool. Cut into bars. Cover loosely. Store at room temperature. Makes 24 to 36 bars.
Heat medium size nonstick skillet over medium heat. Add ground turkey; cook, breaking up turkey with wooden spoon, until no longer pink, about 6 minutes. Spoon turkey into colander to drain excess fat. Wipe skillet clean with paper towel. Heat oil in skillet. Add onion, green pepper, oregano, cumin and chili powder. Cook covered for 6 minutes until softened, stirring occasionally. Add turkey, tomato sauce, barbecue sauce and olives, if using. Bring to simmering uncovered; cook for 5 minutes. Serve on rolls.
Melt together chocolate, butter and vanilla. Beat in eggs and sugar. Sift salt and flour together and beat into chocolate mixture. Bake at 350° for 30 to 35 minutes in a greased 9 x 13-inch pan. When cool, frost.
Crumble all 6 Hershey bars into bowl. Microwave on High for approximately 1 minute or until softened. Fold in Cool Whip and mix by hand thoroughly, until all chocolate is mixed in well. Fold mixture into pie crust and place in refrigerator for 2 hours or until firm.
Blend cocoa, sugar, butter and eggs. Add salt, vanilla and water. Combine flour; spread into a 9 x 13-inch ungreased pan. Bake 30 minutes at 350°. Frost with any chocolate frosting when completely cooled.
Boil 3 cups water. Add bouillon, ham and peas, boiling for 3 minutes. In small bowl, beat eggs and salt lightly. Stir into soup. Cook to boiling.
While baking, melt 50 caramels (14 ounce package) in 1/3 cup evaporated milk. Pour over partially-baked cake, then top with 1 cup chocolate chips, then remaining cake mix. Bake another 15 to 25 minutes.
Dissolve yeast in warm water; stir in sugar. Beat in remaining ingredients. Grease muffin tins. Fill 1/2 full; let rise. Bake in 400° oven for 10 minutes. Yields about 30 rolls.
Combine ingredients; pour into greased 9 x 5 x 3-inch pan. Bake 1 hour at 350° or until done. Yield: 1 loaf.
Melt butter; saute onions and pepper until tender. Add caraway seed. Remove from heat. Combine ham and cheese in bottom of pie shell. Add bacon bits. Beat eggs, half and half, salt and pepper. Stir in onion mixture. Pour 2 1/2 cups eggs mix into pie shell. Bake at 325° for 35 to 40 minutes. Let stand and cut in 4 to 6 wedges.
Combine all ingredients in mixing bowl; mix well. Season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Makes 2 quarts.
Heat Jell-O, water and marshmallows over medium heat until marshmallows are melted. Let cool.
Combine and boil chicken, cream of celery, cream of chicken and broth. Separate and heat tortillas in hot shortening just long enough to soften. Roll after being filled with meat mixture, cheese and onion. Top with remaining meat mixture. Place in large greased casserole. Top with more cheese. Heat in 400° oven for 15 minutes.
Heat oven to 350°. Pat stuffing evenly into 9-inch pie plate to form crust, building up sides to form rim. Sprinkle turkey and cheese evenly over stuffing.
Melt chocolate and margarine, stirring until melted. Add sugar and evaporated milk alternately. Cook over low heat for 8 minutes. When bubbles appear at pan sides, add the vanilla. Store refrigerated. When ready to use, heat in a double boiler or in a microwave oven.
Mix ham loaf, crackers, eggs, milk and pineapple. Shape into 1-inch balls. Place balls in large baking pan. Mix remaining ingredients and pour over ham balls. Bake at 350°, uncovered, for 1 hour, turning after 45 minutes. Place in chafing dish to stay hot and serve.
In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli. Toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss. Yields 6 to 8 servings.
Mix chicken, cream cheese, liquid smoke and salt. Using wax paper, sprinkle parsley flakes and chopped pecans on the paper. Shape chicken mixture into log shape; lay on top of flakes and pecans. Roll over until all sides are coated. Chill; serve on Ritz crackers.
Mix together in greased and floured pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Pour dry cake mix in a bowl. Remove 1 cup dry cake mix to a small bowl. In the bowl containing the cake mix, add the oil and 1 egg. Blend well and pat the mix evenly into a 13 x 9-inch pan.
Brown ground meat, onion and celery; drain. Add remaining ingredients. Simmer at least 1 hour.
Cook first 3 ingredients in boiling water until tender. Add oleo, milk and cheese. Thicken with flour, then add tomatoes.
Finely chop the vegetables. Heat and cool the rest of the ingredients. Combine. Will save.
Mix sugar and butter. Add eggs, salt, syrup, vanilla and pecans. Bake at 425° for 10 minutes, then turn down to 350° until done.
Boil spaghetti in chicken broth. Saute celery, green pepper and onion in butter. Add Ro-Tel tomatoes, cream of mushroom soup and Worcestershire sauce. Add all of this to the cooked and drained spaghetti. Melt Velveeta cheese and pour over spaghetti. Stir well and serve.
Mix well and microwave all the ingredients for 3 minutes. Add 1/2 stick of butter and stir. Microwave 3 to 4 minutes. Stir and pour in cooked pie shell.
Mix yeast, sugar, salt and 1 cup flour. Add liquid ingredients and beat well with a wooden spoon. Add second cup flour and beat again. Add remaining flour; stir well. Set in a warm place and let rise at least 1 hour.
Mixing in baking dish, combine soup and lay chicken on top of soup mixture. Mix stuffing mix with broth until moist. Pour over chicken. Cover with foil and bake in a 350° oven for 30 minutes.
Place topping all over top of Herman Cake before baking. Bake at 350° for 30 minutes. Good, good!
Dissolve gelatine in cold water. Beat egg yolks; add salt, sugar and milk. Cook in double boiler about 20 minutes. Add gelatine to custard mixture.
Mix all ingredients well and let stand several hours to improve flavor. Yield: 8 to 10 servings.
Mix cake mix, Milnot and melted butter and pour 1/2 in a greased and floured 9 x 13-inch pan. Bake for 15 minutes at 350°.
Combine first 8 ingredients. Slice onion and separate rings. Clean and remove stems from mushrooms. Add onion rings and mushrooms to marinade. Cover and refrigerate for 8 hours or overnight. Drain and serve with toothpicks.
In oblong baking dish, open number of hot dog buns desired. Spread each with hot dog relish. On each bun, place heated wiener, chopped onions and top with a generous handful of kraut. Cover these with chili and top with cheese. Place in hot oven until cheese is melted and bubbly.
Mix all ingredients except bacon. Pour into ovenproof dish. Arrange bacon on top. Bake at 350° for 1 hour.
To marinate: Mix all night before except noodles. Cover. Add noodles and serve with filled eggs, olives and rolls. Parsley for trim. Serves 10.
Boil can of milk (in can) for 2 hours. Be sure to keep top of can covered with water. Water will need to be added during cooking. Use medium heat, just enough to keep water boiling.
In a large bowl, cream butter and Crisco together. Add sugar. Add eggs (one at a time), mixing well.
For each serving, combine 3/4 cup cranberry juice cocktail and 1/4 cup club soda. Serve over ice and garnish with lime slices. Serves 2.
Divide the pie crust into 4 equal pieces. Place 1 apple onto dough and fill apple cavity with a bit of sugar and dash cinnamon to taste and pat of butter. Wrap filled apple with dough and pinch closed at top. Prepare remaining apples and place in baking dish. On bottom of dish add 3/4 c. sugar, pat butter and 1/4 - 1/2 c. boiling water. Bake until crust is done. Combine 1 1/2 c. sugar, 3 Tbsp. flour and 1 1/2 c. milk in pan, stirring constantly until thickened, adding vanilla at the end. Drizzle 'goop' over the top of each apple at serving time. Serves 4.
Cream the margarine and sugar. Add other ingredients. Roll into fingers. Bake in moderate oven at 325° for about 30 minutes. Roll in powdered sugar. Makes about 2 dozen.
Preheat oven to 350°. Mix in large bowl, butter, sugar, sour cream and vanilla. Stir until creamy. Mix in another bowl, flour, baking powder, baking soda and salt. Then pour this mixture into first mixture. Stir until smooth. Add nuts and bits. Drop by teaspoon on greased cookie sheet. Bake 15 minutes or until brown.
Finely chop some peanuts. Give each child a plate with a small amount of chopped peanuts, a spoonful of yogurt and 1/2 of an unpeeled banana on it. Have the children gradually peel their bananas and dip them first into the yogurt and then into the nuts before taking each bite.
Beat eggs until light. Add sugar gradually beating. Add remaining ingredients; mix well. Freeze in 5-quart ice cream freezer. Makes 1 gallon.
Dissolve yeast in lukewarm water. Add shortening, sugar and salt. Add mashed potatoes to scalded milk. When cooled, add the yeast. Mix thoroughly and add eggs. Stir in enough flour to make a stiff dough. Put in refrigerator for a couple of hours or overnight. When ready to make rolls, punch down dough, form into rolls and let rise 2 1/2 hours. Bake at 400° for 10 to 12 minutes or until golden brown. Makes 4 to 5 dozen.
Mix all ingredients well. Pour into 2 greased bread pans. Bake at 350° for 45 to 50 minutes. Yum, yum.
Beat egg whites until stiff. Add sugar slowly. Then add vanilla, Ritz crackers and nuts. Spread into square Pyrex dish and bake in a 350° oven for 20 minutes. Cool. Top with whipped cream or Cool Whip. Sprinkle with coconut. Cover and chill for 8 hours.
Combine first three ingredients. Press into bottom of 13 x 9 x 2-inch baking dish. Bake at 325° for 20 to 25 minutes. Cool completely.
Mix curry and dry mustard. Add mayonnaise and Maggi's seasoning. Add parsley and onion. Add lump crab meat. Set in refrigerator for 24 hours. Serve with crackers or cocktail rye bread.
In skillet, cook bacon until crisp and onion until tender, but not brown. In 1 1/2-quart casserole, combine all ingredients. Bake, covered, in oven at 375° for 1 hour. Uncover and bake about 10 minutes more or until of desired consistency.