HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well. Add to starter. Let stand out of refrigerator 6 to 8 hours. Take out 1 cup and save 1 cup to put in refrigerator. After 3 to 5 days, make again. If not making bread, throw away 1 cup of starter.
Cream shortening and sugar. Add molasses and egg and beat well. Sift dry ingredients and add to first mixture. Mix well and chill.
Peel pears. Cut 1/2-inch off stalk end and remove core. Put pears into covered dish with jam and wine and cook at 350° for 20 to 25 minutes or until a knife enters pear easily. Turn pears 3 to 4 times during cooking. Serve hot or cold with cream or ice cream.
Mix sugar and flour. Add half and half and cooked raisins. Add egg yolks. Cook until thick. Put in baked pie shell.
Saute onion and garlic in olive oil until tender. Cook ground chuck until brown. Mix all ingredients together. Simmer, uncovered, over low heat, about 2 hours, stirring occasionally.
Mix the last 3 ingredients and put in spring-form pan that has been dusted on bottom and sides. Beat egg yolks until thick and lemon colored. Beat in sugar. Break up cream cheese; add sour cream and egg mixture, beating until smooth. Add sour cream, flour and vanilla. Continue beating until smooth. Beat egg whites until stiff, but not dry. Gently fold into cheese mixture. Heat oven to 275°. Bake 70 minutes. Turn oven off and leave in 1 hour without opening oven door.
In a mixing bowl, combine cornmeal, flour, sugar and salt. In another bowl, combine egg, milk, oil and orange peel. Add to cornmeal mixture, stirring until ingredients are combined. Fill greased muffin tins 2/3 full. Bake at 425° about 15 minutes.
Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Chop walnuts. Grate zucchini. Mix together sugar, eggs, oil, cinnamon, vanilla, baking soda, baking powder and salt. Mix well. Add flour. Mix well. Add walnuts and zucchini. Pour into a greased pan and bake 1 1/4 hours.
Prepare pudding with milk according to directions. Cool. Add cake mix and beat. Pour into 9 x 13-inch pan, greased. Sprinkle with chocolate chips. Bake at 350° for 30 to 35 minutes.
Mix all ingredients. Spread in a casserole dish. Bake at 350° for 25 minutes.
Beat real good the Crisco, sugar, eggs and all flavoring. Then add flour and milk alternately. Bake at 325° for 1 hour and 15 minutes or until done.
Mix all ingredients and pour in greased glass dish. Bake at 325° for 30 to 35 minutes.
Mix thoroughly the hamburger, bread crumbs, milk, egg, salt, pepper, dry mustard, sage, celery salt, garlic salt, onion and Worcestershire sauce. Form into a meat loaf. Top with piquant sauce.
Cook beef, onion, salt and pepper until done. Mix remaining ingredients in saucepan. Cut in quarters 1 package tortillas and put some in bottom of casserole, then a layer of meat-soup mixture and cheese. Continue until all is used up. Bake in 350° oven for 1 hour.
Bake at 350° for 30 minutes. Guaranteed to fill a hungry boy's appetite.
Heat the ingredients to a boiling point. Pour into a double 9-inch pie crust.
Cook beans over high heat until boiling point; add salt and butter. Cover, reduce heat and cook at simmering for 2 hours or until beans are tender but not mushy. Drain beans and reserve liquid. Cook onion, garlic and celery in oil over low heat until lightly yellowed. Add parsley, herbs, chopped tomatoes and reserved bean liquid. (Bean liquid and tomato juice should total 2/3 cup.) Heat all to boiling point. Add bits of meat (I prefer Italian sausage). Mix with beans in a 2-quart casserole or baking dish. Cover and cook for 50 minutes at 350°. Remove and sprinkle with cheese and return to oven for 10 to 15 minutes.
Mix all together. Save some noodles to put on top, or use 1/3 cup cashews on top. Bake at 300° for 1 hour. You want vegetables crisp.
Brown hamburger and bacon. Mix together ketchup, brown sugar, vinegar, mustard and salt. Drain beans, reserving all the pork and beans liquid and 1/2 of the kidney beans liquid. In a large casserole, mix all ingredients with meat sauce. Bake in 350° oven for 1 hour (add extra liquid from kidney beans if needed during baking). Yields 8 to 10 servings. Wonderful for family picnics and gatherings. Recipe can be easily doubled.
Coat chicken with tarragon, flour, salt and pepper mixture. Melt butter in large frypan. Add coated chicken and turn every 10 minutes; cook until brown. Add warm brandy and light. Stir in broth. Cover and simmer for 10 minutes. Remove chicken; add sour cream to pan. Warm and pour over chicken.
Sift dry ingredients together. Mix in 1/2 cup sweet milk. Then pour batter over butter in pan. Sweeten fruit to taste; pour over batter. Put a few dabs of butter on fruit. Cook at 350° until golden brown.
Combine first 3 ingredients in a mixing bowl; beat at medium speed with electric mixer until soft and creamy. Add whipped topping, mix until smooth. Spread over crumb crust. Chill at least 4 hours.
Drain fruit; cut cherries in half. Add all the ingredients and stir in Cool Whip. Refrigerate in covered bowl overnight.
Cream butter and sugar. Add salt, extract, flour and nuts. Mix well. Chill dough until easy to handle. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake until brown, 12 to 15 minutes in a 350° oven. While cookies are warm, roll in powdered sugar. These keep well. Makes 4 to 5 dozen.
In a Dutch oven, combine the first five ingredients. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan.
In heavy saucepan, simmer all the ingredients 40 to 50 minutes over medium heat, stirring occasionally, until liquid has thickened. Pour into hot sterilized jar; cool. Cover tightly. Refrigerate up to 1 month. Makes 2 pints (4 cups). Serve with ham or smoked meat. Use as a filling between cake layers or on the bottom of an upside-down pineapple cake.
Line a 10 inch pie plate with your favorite pie crust. Add cranberries, 1/2 c. sugar and chopped nuts. To make batter: Cream butter and 1 c. sugar. Add eggs and flour. Mix well. Pour batter over cranberries oven and bake at 350° for 60 minutes. Serve with vanilla ice cream or whipped cream. Yield 1 - 10 inch pie cake.
Mix all ingredients and pour into pie crust. Bake at 350° for 30 to 40 minutes.
Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble and set aside.
Mix meat, mushrooms, onions, olives and spaghetti sauce; simmer 20 minutes. Cook noodles; drain. Layer one layer in a baking dish. Spread softened cream cheese on top. Add one layer of meat, another layer of noodles, sauce and top with Mozzarella cheese. Bake at 350° for 30 to 35 minutes.
Empty pie filling and pineapple chunks with juices in a baking dish. Sprinkle cinnamon on top. Pour cake mix on top of cinnamon. Pour melted margarine to cover cake mix. Sprinkle more cinnamon on top. Place in oven. Bake at 350° for 1 hour or until bubbly, brown and firm. Serve alone or a la mode.
Brown ground beef and onions. Add carrots, soy sauce and rice. Cook, adding water as needed, until carrots are done.
Mix all ingredients together except cheese. Put in 9-inch square casserole. Cover with cheese. Cover with foil or lid and cook at 350° about 45 minutes.
Heat oven to 375°. Combine sugar and butter. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
Set aside 1 teaspoon of orange rind. Combine the remaining 2 teaspoons of orange rind and next 5 ingredients in a bowl. Beat at medium speed of electric mixer until smooth and blended. Spoon into serving container and sprinkle with reserved orange rind. Serve with assorted fresh fruits. Yields about 1 1/2 cups.
In a bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high speed after each addition and scraping sides of bowl constantly. Transfer to baked pie crust. Cover. Chill for 5 to 24 hours or until set. If desired, top with unsweetened whipped cream and chocolate curls. Serves 10.
Mix peanut butter, powdered sugar and cream cheese together, then add Cool Whip. Pour into pie shell and let chill 1 hour. Yields 2 pies.
In a large kettle, fry bacon crisp. Add onion and let fry a few minutes, then add potatoes and cover with water. Let boil until tender. Add butter, milk and crackers. When hot, add clams, salt and pepper. Heat 5 minutes. Do not boil. Serve at once.
Cream butter and sugar thoroughly. Add chocolate. Add egg yolks, which have been beaten well with water. Sift flour, soda and salt 3 times. Add to first mixture alternately with buttermilk until all are used. Beat until well mixed. Add vanilla. Bake in 2 large layer pans (1 1/2 x 9-inch) for about 35 minutes in a 350° oven. Use a seven minute frosting between layers and a chocolate frosting on top and sides.
Mix ingredients together and simmer in crock-pot on high for 2 hours or on low for longer. Place the following ingredients on plate in the order given: Doritos tortilla chips, chopped lettuce, chopped onions, chopped green pepper, chopped tomatoes, meat sauce mixture, shredded Cheddar cheese. Serves 8.
Cook pork chops over medium heat until brown; drain. Sprinkle with salt and pepper. Reduce heat; pour pineapple juice on pork. Cover and simmer until done, 20 to 25 minutes. Remove chops to warm platter; keep warm. Prepare pan gravy.
In small bowl, combine prunes and bouillon; set aside. Heat oil in large skillet over medium heat. Add chicken and brown 5 minutes on each side. Transfer chicken to shallow baking dish. Drain all but 2 tablespoons fat from skillet. Add onions, green pepper and garlic. Cook and stir 5 minutes. Stir in tomatoes, salt, basil, pepper and thyme. Simmer 10 minutes. Pour tomato mixture over chicken. Bake in 375° oven 25 minutes. Pour prune mixture evenly over chicken. Bake 15 minutes.
Heat oil in a large sauce pan and saute onion and celery for 5 minutes or until tender. Add tomatoes and bouillon, cook over medium heat until mixture boils. Reduce heat and simmer. Meanwhile combine beef, egg, 1 tbsp Parmesan, salt & pepper to taste. Shape into 3 dozen small (about 1 inch) meat balls and drop in simmering tomato soup. Stir in macaroni, cover and simmer 20 minutes or until macaroni is tender. Taste and correct seasoning. To serve sprinkle with Parmesan cheese, if desired and parsley. Makes about 2 quarts.
In a 2-quart casserole, place 1/2 of crackers in bottom. Mix chicken, sour cream, cream of chicken soup and broth together. Salt and pepper to taste. Pour over crackers. Then top with remaining crackers. Bake at 350° until brown.
Beat with mixer until thoroughly blended. Add more powdered sugar if needed to thicken. Spread on cake.
Cream butter and Crisco well. Add sugar and beat until fluffy. Add eggs, one at a time, and beat well after each addition. Sift together flour and baking powder. Add flour alternately with milk, beginning and ending with flour, beating well after each. Add vanilla or lemon. Pour into greased and floured tube pan. Turn oven to bake at 325°. Do not preheat oven. Bake for 1 1/2 hours.
In a deep skillet or Dutch oven, heat oil over medium-high heat. Saute onion, ginger and garlic until onion is soft, about 3 minutes. Add flour and cook 1 minute, stirring quickly to prevent sticking. Stir in tomatoes and allow to cook another 2 minutes.
Reserve 20 cookies. Prepare brownie mix according to package directions; stir in remaining cookies. Spread batter in a greased 12-inch pizza pan. Bake in a 350° oven for 18 to 20 minutes or until done.
Dissolve the Jell-O in 2 cups of boiling water. Put cream cheese (cubed) and marshmallows in blender. Add some of the gelatin and blend. Mix all together and chill.
Saute onion in butter. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer uncovered for 10 minutes. Just before serving, stir in sour cream. Serve over egg noodles.
Melt margarine in 13 x 9-inch pan. Add brown sugar and cinnamon. Cover with 2 layers of bread. Beat eggs and milk and pour over bread. Cover pan with foil and let stand overnight in a refrigerator. Bake, uncovered, 35 minutes at 350°, then 10 minutes at 425°. Remove from pan and flip over. Serve warm. Delicious!
Cream butter, Crisco and sugar. Sift all dry ingredients together and add alternately with milk and vanilla. Add eggs, 1 at a time, blending with all other ingredients. Coat tube pan with shortening. Use a small amount of flour and cocoa to flour pan. Pour mixture into prepared tube pan and place in COLD oven. Turn oven on and let it heat to 325°. Cook for 1 hour and 20 minutes or until done. Cool in pan for 10 minutes.
Mix well. Store in tightly covered jars. To serve, add 2 teaspoons to cup of boiling water.
Mix all ingredients together and put into crock-pot. Turn on high until boiling. Leave uncovered. After it's boiling, turn crock-pot to low for 24 hours. Seal in jars when cooked thick like darkened apple butter. Yield: 10 to 12 (4 ounce) containers.
Flour or spray Pam on pizza pan. Spread out dough on pan. Bake at 375° for 13 to 15 minutes. Cool. Mix cream cheese and half of cherries (you may need to pour a little cherry juice in this mixture). Spread on cooked dough. Layer strawberries, bananas and oranges like a pizza. Spread Cool Whip over the top and garnish with remaining cherries.
Combine all ingredients with a spoon and drop by spoonsful on a hot griddle with melted margarine. Cook until brown on one side, turn. Serve immediately while they are hot.
Mix Bisquick with milk. Add more milk if needed to make stiff dough. Knead slightly. Roll out on floured board, with some flour spread over dough, until very thin, about 12 x 18-inches.
Blend all the liquid ingredients and the seasonings. Marinate the steak strips in this sauce for 2 hours (or more). Drain and cook quickly over charcoal or in a small amount of cooking oil in a very hot frying pan. Quickly is the key word; the steak slices should be pink inside and are much better underdone than overdone.
Mix all sauce ingredients together and pour over brisket. Marinate all day or overnight. Bake 8 hours at 225 degrees.
Fillet the meat from the bone and slice thin. Heat butter. Add grouse and brown on all sides. Frying time about 3 minutes. Add wine and turn heat to high. Add cream and toss grouse pieces in mixture while it cooks down to a thick sauce.
Mix ingredients together; place in a casserole dish. Bake at 350° for approximately 30 minutes.
Combine pudding mix, brown sugar, milk and butter in medium size heavy saucepan. Heat slowly, stirring often until sugar dissolves, then cook without stirring until it forms a soft ball in cold water. Remove from heat; stir in pecans. Let cool slightly, then stir with wooden spoon until mixture starts to thicken. Drop by tablespoon on wax paper.
Mix sour cream and sugar together. Put everything else in leaving bananas last. Fold in Dream Whip. Put in containers, then freeze. Thaw 30 minutes before serving.
Layer asparagus in bottom of a casserole dish. Add English peas. Spread cream of mushroom soup on top. Slice boiled egg and layer on top. Sprinkle grated cheese on top. Bake at 350° until bubbly, 20 or 30 minutes.
Sprinkle lemon juice over mashed berries and stir in sugar. Sprinkle gelatin into the 3 tablespoons of water in a cup. Stir in the 3 tablespoons of boiling water and let dissolve. Let cool to room temperature. Pour dissolved gelatin into a medium bowl. Whip the cream. Fold in whipped cream and mashed berries. Pour into a wet mold and chill 12 hours.
Mix together. Store in airtight container. Add 1/3 cup to 6 ounces hot water. Quick and easy!
Slice carrots and cook in water. Drain. Mix brown sugar, butter, water, cinnamon and nutmeg. Pour over carrots. Heat and serve.
Warm syrup and sugar, then add butter and melt in sugar. Beat eggs good and then add them and flour to syrup mixture. Add ground or chopped peanuts and vanilla. Pour in pie crust and bake.
Dissolve Kool-Aid in hot water, put in sugar and dissolve. Mix pineapple juice and orange juice. Add water to make one gallon. Serve with pineapple or orange sherbet.
Dissolve Jell-O in hot water. Add pineapple and orange juice concentrate. Stir well and chill until partially set. Fold in apricots. Pour into 9 x 13-inch pan. Beat pudding mix and milk. Fold in whipped cream. Spread on firm Jell-O. Chill and serve.
Reserve 2/3 cup Mozzarella cheese for top layer. Combine in bowl: soup, milk and pepper; set aside. In another bowl, mix spinach, egg and Ricotta cheese; mix well. In bottom of 9 x 13-inch baking dish, spread 1/2 cup soup mixture. Arrange 4 noodles on mixture. Top 1/3 soup mixture, 1/2 spinach mixture, 1/2 Mozzarella cheese and 1/2 chicken. Repeat layers, ending with noodles. Top with reserved 2/3 cup Mozzarella cheese and Parmesan cheese. Cover. Bake at 350° for 40 minutes or until bubbling. Let stand 15 minutes before serving.
Combine soup, water, chicken and 1/2 onions. Add rice; stir to mix. Bring quickly to boil. Cover. Reduce heat. Cook until rice is done (several minutes). Transfer to casserole dish. Top with the other half of onions. Bake at 350° for 30 minutes.
Preheat 10-inch iron skillet. Mix all ingredients and blend well. Pour batter into preheated skillet and bake for 30 minutes at 400°.
Mix all ingredients in a microwavable container. Cook on High until hot and cheese is melted. Eat with your favorite corn chips.
Chop all vegetables finely. Mix with cooked spaghetti and chill. Note: Any kind of pasta may be used in place of spaghetti.
Combine pretzels, melted margarine and 3 tablespoons sugar; spread in a 13 x 9-inch pan. Bake for 8 minutes at 350°, then cool. Combine cream cheese, 1 cup sugar and Cool Whip. Spread over pretzel crust when it has completely cooled. Prepare jello according to package directions. Thaw and drain frozen strawberries. Mix strawberries into dissolved jello and chill until mixture thickens to a syrupy stage. Pour jello mixture over cream cheese mixture. Chill until firm. Cut into squares to serve. Serves 15.
Brown the ground beef. Add the next 6 ingredients. Simmer meat mixture for 45 minutes; stir occasionally. Combine the cottage cheese, eggs, salt, Parmesan cheese and parsley. Set the cottage cheese mixture aside until ready to use. Prepare 6 lasagna noodles. Grease a 9 x 13 x 2-inch pan. Place 3 noodles on bottom. Cover with 1/2 of the cottage cheese mixture. Cover with 6 slices Mozzarella cheese. Cover with 1/2 of the meat mixture. Place remaining 3 noodles on top of mixture. Cover with remaining cottage cheese mixture, 6 more slices Mozzarella cheese and remaining meat mixture. Bake at 375° for 45 minutes. Let stand 20 minutes before serving.
Cook potatoes in jackets until tender. Peel and shred. Combine potatoes with sour cream, 1 cup of cheese and remaining ingredients except paprika. Turn into buttered 1 1/2-quart baking dish. Sprinkle with remaining cheese and paprika. Bake at 350° for 30 to 40 minutes. Makes 4 to 6 servings.
Beat egg yolks with the sugar. Add milk gradually, salt, then coconut and stiffly beaten whites. If desired, mix 1/2 tablespoon cornstarch with the sugar and use only 2 eggs. Fill shell and bake 30 minutes at 300°.
Heat oil in pan. Add beef, braise until brown. Stir frequently. Add onions, celery, garlic, seasoning, and bouillon (dissolved in 1 cup of water). Simmer until peppers and celery are cooked (DO NOT OVER COOK). Then add cornstarch blended with 1/4 cup cold water. Cook until thickened, then add soy sauce. Serve over hot rice. Add chow mein noodles on top of pepper steak.
Preheat oven to 325°. Mix barbecue sauce, onion and seasoning in baking dish. Place ribs in sauce. Roast, covered, for approximately 2 hours, until meat is done. For quicker cooking, can be cooked in oven bag; cook approximately 1 1/2 hours.
Combine oil, sugar, eggs, vanilla and salt. Beat well. Add soda and cinnamon to flour; mix well, then add to oil mixture. Mix well. Add apples and nuts. Bake in 9 x 13-inch pan at 350° for about 45 minutes.
Melt butter or margarine in shallow pan. Combine biscuit mix and corn; stir until soft dough is formed. Knead about 15 strokes on lightly floured surface. Roll out and cut. Roll in melted butter. Bake at 450° for 10 to 12 minutes. Makes approximately 20 cornsticks.
Cook, peel and dice potatoes. Slice cheese in strips. Chop onion. Fry bacon crisp and crumble. Combine first 4 ingredients. Place in a 9 x 13-inch pan. Top with bacon. Bake 1 hour at 325°. Serves 12.
Melt butter. Stir in Cheez Whiz. Mix well with other ingredients. Pour into greased casserole. Bake 1 hour at 350°.
Combine chocolate morsels and evaporated milk in a small, heavy saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Stir in powdered sugar. Cook mixture over medium heat, stirring frequently, for 5 minutes, or until sauce thickens. Yields 2 cups.
Melt chocolate and butter. Add eggs and sugar after beating together. Stir in remaining ingredients. Bake in buttered 8 or 9-inch square pan at 350° for 25 minutes.
Crust: Combine flour, potatoes, milk and margarine or butter and set aside.
Cook rice. Combine cooked rice with milk, salt, sugar, eggs, vanilla and pineapple. Pour into 1 1/2 quart baking dish. Sprinkle with cinnamon. Cover with foil. Place on bottom of oven, watch so it doesn't burn. Cook about 30 minutes at 350 degrees or until done.
Mix all ingredients in large bowl. Dissolve 2 scoops of the mix in 1 cup of boiling water for instant hot chocolate. Yields 50 servings.
Boil potatoes until fork-soft. Cool potatoes until you can comfortably peel them. While you slice potatoes in large container, fry bacon pieces and boil eggs.
Drain peas and add chopped pickle, cheese and grated onion. Mix together with enough mayonnaise to moisten. Serve on crisp lettuce leaf.
In heavy saucepan, mix sugar and cornstarch. Separate egg yolks from whites, putting yolks in mixture. Add milk, small amount at a time, with egg and sugar until thin. Then add rest of milk. Cook on medium heat, stirring constantly, so not to stick, until thick.
In a large bowl, combine whipped topping, gelatin and cottage cheese. Fold in oranges. Chill until serving. Makes 100 servings.
Combine warm water, 1 tablespoon sugar and yeast; let stand for 15 minutes. Combine remaining sugar and rest of ingredients in large mixing bowl. Add yeast mixture. Knead and turn dough until it becomes dry and springy when pushed down. Fold dough over; sprinkle with a small amount of flour. Cover; let rise in a warm place for 3 hours or until doubled in bulk. Knead again; let rise for 1 hour. Shape dough into 7 round loaves; cover. Let rise for 2 hours. Brush top of loaves with additional beaten egg. Bake at 350° for 45 to 50 minutes.
Combine all ingredients and refrigerate until ready to serve. Can be used on baked potatoes or fish.
Fry garlic, onion and chili peppers until lightly brown. Add meat and brown. Add water, tomato sauce, chili powder and cumin powder. Cook for 30 minutes. Cook longer for better flavor. Last, add oats to thicken.
Separate the fiber from pumpkin seeds. Do not wash the seeds. Add the margarine or oil and the salt to the seeds. Spread in shallow pan and bake at 250° about 1 hour, stirring every 15 minutes, until crisp and brown.
The listed amounts are just an idea. You may vary the amounts of any of the ingredients to suit the dish and amount needed.
Mix yeast with 1/4 cup of warm water. Set aside. Cream sugar and Crisco. Add egg. Stir in the 1 cup of water. Add yeast. Stir in flour. Put in a large bowl. Let rise in warm place until double. Punch down and shape into rolls. Let rise until double in bulk. Bake at 425° for 12 to 15 minutes.
Cook and chop up 4 chicken breasts. Add cream of chicken and mushroom soup, then, mix chicken ala king, chopped small onion, Cheddar cheese (grated) and chicken broth to mixture for moisture. Place in casserole and top with can of dried onion rings. Bake in oven at 350° until bubbles through and through.
Cook celery and onion in butter until tender, not brown. Add chicken broth and seasonings. Simmer 15 minutes. Slowly add soup and cheese. Add spaghetti and let stand for 1 hour. Add chicken and olives.