HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1/2 cup pork or chicken broth with flour to make stiff dough. Roll out real thin. Cut into strips. Have about 1 pint of broth plus 1 quart water all boiling together. Drop strips of dough into boiling pot. Do not stir. Drop all strips into pot. Turn down low and cook for about 15 minutes. Add lots of black pepper.
Fill pie shell with sliced apples. Heat apple juice to boiling. Dissolve cornstarch in water and stir into hot juice. Cook until thickened. Sprinkle cinnamon over apples. Dot with butter. Pour juice over all and cover with upper crust. Prick crust. Bake at 450° for 10 minutes. Reduce heat to 350° and bake until done, 35 to 45 minutes.
Place carrots in a 2-quart casserole dish. In small bowl, combine bouillon, water, brown sugar and seasonings. Pour over carrots; toss to coat and cover. Microwave on High power 5 to 8 minutes, or until carrots are tender, stirring once halfway through cooking time. Serves 4.
Add sugar, cinnamon and salt to beaten eggs and mix well. Add oil. Combine baking soda, baking powder and flour and add to mixture. Fold in zucchini, nuts and vanilla. Divide batter into 2 (9-inch) loaf pans. Bake at 350° for 1 hour. Will freeze indefinitely.
Mix first 4 ingredients together. Cool to lukewarm. Measure warm water into bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm water. Add beaten egg and flour. Beat until smooth. Stir in additional 3 cups flour. Place dough in greased bowl; brush top with soft shortening. Cover tightly with foil. Store in refrigerator until double in bulk or needed, up to 1 week. When ready to use, shape and let rise about 1 hour. Bake at 425° until brown. Brush with butter while hot.
Mix well. Put in a 9 x 13-inch greased and floured pan.
Mix together Thousand Island dressing and sugar. Brown meat and drain; add taco seasoning. Set aside and cool. Chop all vegetables and mix with Doritos, kidney beans and Cheddar cheese. Add dressing and sugar mixture to this. Once cooled, add meat. Chill and serve.
Coat chicken in Cavender's and saute in skillet sprayed with Pam over medium heat until done (approx. 15 minutes or until juices run clear). Remove from heat. While chicken is cooking, heat spaghetti sauce in a separate pan. Cook pasta according to package directions and drain. Then toss with margarine to keep from drying out. Place on serving portion of pasta on each plate. Place a chicken breast on top of pasta. Spoon about 1/4 cup of sauce over each and immediately sprinkle with grated cheeses. Serve immediately.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned. Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often. Add soup, milk and mustard. Heat to boiling and then add chicken again. Cover and simmer for 5 minutes. Goes good with noodles.
Mix sugar, flour and cocoa together. Add enough of the water to make paste. Beat in egg yolks well.
Brown ground beef in saucepan. Drain all fat off. Brown sausage until cooked. Slice them up and mix with the ground beef. Pour in tomtato sauce, tomato paste, crushed tomato, oregano, Italian seasoning, salt, pepper and garlic powder and simmer for approximately 1 hour or until as thick as you would like.
Mix green beans, corn, onion, cheese, sour cream and soup together and put in casserole dish. Top with cracker crumbs and margarine. Bake at 350° for 35 minutes.
Cut up broccoli fine (stem and all). Add onions, raisins, mayonnaise, sugar and vinegar. Toss lightly together. Crumble bacon and sprinkle on top. Refrigerate. Let set 2 to 3 hours before serving.
Pour cup of water in a baking pan. Place layer of onion on bottom of pan, then potatoes, then carrots. Repeat. Place pork chops on top and sprinkle with salt and pepper. Bake 1 hour at 375°.
Heat oil in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and saute for 2 minutes. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Season to taste with salt. Makes 6 servings.
Combine crumbs and margarine; press into bottom of 9-inch spring-form pan. Chill. Combine Marshmallow Creme and sour cream, mixing with electric mixer or wire whisk until well balanced. Add ice cream, nuts and flavoring; mix well. Fold in whipped topping. Pour over crust. Freeze. Garnish with additional whipped topping and chocolate curls, if desired. Serve immediately from freezer.
Drain beets; set aside. Add enough water to beet juice to measure 1 cup. Combine beet juice, sugar and vinegar in a saucepan; bring to a slow boil. Simmer until sugar is dissolved. Pour syrup over beets in a glass crock or jar. Add 5 or 6 whole cloves and onion slices for extra flavor. Add eggs to beets and syrup. Store in refrigerator.
Beat egg, stir in remaining ingredients just to moisten. Pour into 12 greased muffin cups, 3/4 full. Bake at 400° for 15 to 20 minutes. Serve cool or hot with butter.
Grease and flour two 9-inch round baking pan. Preheat oven to 350°.
Preheat oven to 375°. Sift first 7 ingredients together 3 times. In a large bowl, beat eggs and sugar for 6 minutes. Fold in dry ingredients by hand.
Cream first 3 ingredients and drop from teaspoon onto cookie sheet. Put a dimple in each cookie with your finger or thumb and fill with your favorite jam. Bake in 350° oven for 8 to 10 minutes.
Cut steak or chicken into strips. Mix all ingredients except for tortillas, lettuce, tomatoes, sour cream and picante sauce. Marinate steak/chicken for 8 hours. (Can marinate up to 24 hours.) Turn steak/chicken after 4 hours and continue to marinate. Stir-fry or grill steak/chicken. Place on tortilla. Serve with lettuce, tomato, picante sauce and sour cream.
Brown beef and onion in Dutch oven. Drain off grease. Add remaining ingredients and cook, covered, until macaroni is done (about 12 to 15 minutes).
Brown hamburger. Drain off fat. Add mixed vegetables and tomato sauce. Simmer 5 minutes. Salt and pepper to taste.
Season pork chops. Coat both sides with sour cream and the corn flake crumbs. Place on cookie sheet and bake in 325° oven for 45 minutes or until done. Really crisp and good.
Drain all fruit; save juice. Add water if necessary to make 6 cups. Add juice to pudding and tapioca. Cook over medium heat until thick. Let cool. Add chilled fruit. Keeps 1 week in refrigerator. Add 3 sliced bananas before serving.
*Or use 5 cups plain flour with 5 teaspoons soda and 1 tablespoon salt, sifted together.
Preheat oven to 350. Mix sugar, oil and eggs; add dry ingredients. After cake batter is mixed well, mix in apples and nuts. Bake in a 9 x 13-inch pan 35 - 45 minutes.
Put 1 cup water in boiler. Heat to boiling. Add Jell-O, stir in 1/2 cup marshmallows. Let cool, then add pineapple and juice, applesauce and 1 cup water with gelatin. Whip Dream Whip and fold into mixture. Chill.
In a large bowl, combine rice, beans, corn, scallions and jalapeno peppers. Toss to mix. In a small bowl, combine the oil, lime juice, vinegar, brown sugar, salt, cumin and chili powder. Whisk to blend well and dissolve the sugar. Pour the dressing over the salad. Toss to coat. Let stand at room temperature, tossing occasionally, for up to 4 hours before serving or cover and refrigerate for up to 3 days. Serves 6 to 8.
Mix together and cook until thick. Keeps in refrigerator. Great on ice cream for sundaes.
Beat together all ingredients except cucumbers. Fold cucumbers into mixture. Some chopped onion can be added. Serve in sauce dishes and garnish with paprika.
Layer apples in greased pie plate. Mix flour, sugar, baking powder, salt and egg together. Put on top of apples. Sprinkle melted butter on top. Sprinkle cinnamon on top. Bake at 350° for 30 to 40 minutes.
Blend sugars and shortening. Add eggs. Sift dry ingredients and add to first mixture. Stir in vanilla, coconut, oats and nuts. Mix well. Drop by spoon on greased cookie sheets. Flatten with a glass. Bake in 375° oven for 8 minutes or until light brown. I usually double this recipe.
Mix in saucepan and bring to a boil the margarine, Crisco, cocoa, water and vanilla. Mix in another bowl the sugar, flour, baking soda, salt and cinnamon. Remove mixture from stove and pour over dry ingredients. Mix well and add eggs and buttermilk. Pour into a greased and floured pan. Preheat oven to 375°. Bake at 375° for 30 minutes.
Combine all ingredients. Chill for 1 hour. Serve with vegetables or Fritos chips.
Prepare shells as package directs. Drain. In small bowl, blend yogurt and orange juice concentrate. In a large bowl, combine remaining ingredients. Add yogurt mixture. Toss to coat. Cover and chill. Toss gently before serving. Refrigerate.
Cream butter and sugar. Add sweet potatoes and eggs. Mix well. Combine with syrup, milk, salt and vanilla. Pour into pie shell. Bake in 425° oven for 10 minutes. Reduce heat to 325° and bake 35 to 40 minutes longer. Cool. Serve with Cool Whip or whipped cream.
Stir margarine, sugar and milk in heavy pan. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat or 234°, stirring constantly. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix until well blended. Pour into 2 greased 13 x 9-inch pans. Cool at room temperature. Cut into squares. Makes 6 dozen.
In a 3-quart casserole, cook bacon and onions for 5 minutes on High. Add potatoes, liquid from clams and water. Cook 15 to 18 minutes. Stir every 4 minutes. Add clams, milk, salt and pepper to taste. Cook 5 minutes. Let rest 5 minutes. Serve.
Cook and drain spinach. Mix with cream cheese, soup and 1 can of onion rings. Sprinkle remaining onion rings on top. Bake at 350° for 20 to 30 minutes.
Cream shortening and sugar. Add eggs and mix until fluffy. Add dry ingredients and mix well. Fold in apples, raisins and nuts. Put into 13 x 9-inch greased and floured pan. Bake at 350° for 1 hour. Turn off oven and leave cake in for another 1/2 hour. Remove and sprinkle with powdered sugar.
Preheat oven to 400°. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
Mix all together. Drop in hot oil by tsp. using only half teaspoon they get big roll in cinnamon sugar or powdered sugar.
Beat eggs well; add sugar and beat until light yellow. Add oil, zucchini and vanilla; mix thoroughly. Sift together the flour, baking soda, salt, baking powder and cinnamon. Add to zucchini mixture and mix thoroughly. Bake in 2 greased and floured 9 x 5-inch bread pans. Bake at 350° for 1 hour.
Cook noodles in boiling salt water. Drain and toss with 1 1/2 tablespoons butter. Cover and set aside. Melt remaining butter in large saucepan. Saute garlic until golden. Spoon out garlic and discard.
Beat eggs; add persimmons, sugar, melted butter and salt. Mix well. Add flour, baking powder and spices. Start mixing and adding milk gradually. Bake at 375° for 45 to 50 minutes.
Blend cream cheese and 2 tablespoons margarine. Add other ingredients and stir well. Separate dough into four rectangles. Put 1/2 cup mixture into center of rectangle. Bring four corners up and twist. Brush top with rest of butter. Bake 20 to 25 minutes in 350° oven. Serve with gravy. Makes 4 sandwiches.
Add potatoes, carrots, onions and bouillon cubes to water. Cook until carrots are tender. Add cauliflower and broccoli; cook until tender. Add cans of cream of chicken soup and stir well. Add Velveeta cheese. Stir in and let melt.
Gradually stir milk and egg into pudding mix in large saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to boil. Cool 5 minutes, stirring twice.
Combine soda and buttermilk. Let stand a few minutes. Cream sugar, shortening and oleo. Add egg yolks one at a time; beaten well after each addition. Add buttermilk alternately with flour and cream mixture. Stir in coconut and pecans; stiffly beat egg white and fold in. Pour into 3 x 9-inch layer pans, greased and floured. Bake at 325° for 25 minutes. Frost when cool.
Dissolve gelatin in boiling water; add mayonnaise and beat until frothy. Drain pineapple, saving juice. Add pineapple juice, lemon juice and cold water to gelatin mixture and blend well. Add crushed pineapple and avocados. Pour into 8-inch square Pyrex dish. Chill until firm. Cut into squares and place each square on lettuce leaf to serve. Makes 8 to 10 servings.
Melt butter. Stir in flour and gradually add 2 cups water (roux). Stir until smooth. Add all other ingredients, except steak.
Layer in pan or bowl, starting with the bean dip, being sure that the entire bottom is covered with dip. Serve with chips.
Combine vanilla pudding and 3 cups milk. Mix well and cook in microwave, stirring often, until thickens. Cool completely. Gently stir in Cool Whip. Place 8 graham crackers in bottom of 9x13 inch dish. Pour half of pudding mixture over crackers. Top with 8 more crackers and remaining pudding mixture. Top with the remaining 8 crackers. Mix the chocolate pudding with remaining 1 1/2 cups milk. (I add a little extra milk, it tends to get a little too thick.) Cook in microwave until it begins to thicken. Cool slightly. Pour over top layer of crackers while warm enough to spread easily. Refrigerate 6 hours or overnight to chill and soften crackers. 18 servings. Sliced strawberries may be served on top as a garnish.
Set aside 2/3 cup cake mix. Combine remaining cake mix, butter and 1 egg. Mix with a fork. Press crumbs into a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes, until golden brown.
Sift together flour and baking powder. Melt margarine. Stir in 1 1/2 cups sugar and eggs. Gradually stir in flour mixture until a smooth, soft dough forms. Cover tight; refrigerate at least 1 hour or up to 3 days. Mix remaining 1/4 cup sugar with cinnamon. Make balls out of dough and roll in sugar mixture. Place 2-inches apart on greased cookie sheets. Bake at 375° for 8 to 12 minutes.
Butter large baking dish. In medium bowl, beat eggs, milk, cream, vanilla, cinnamon and nutmeg. Cut bread into 1-inch slices. Place sliced bread in baking dish, single layer with sides touching. Pour entire mixture over bread.
Make pudding as directed on box. Add oleo and cream cheese, beating until smooth. Fold in Cool Whip. Fold in powdered sugar and beat again until smooth.
Measure dry ingredients and mix thoroughly (except celery seed). Add grated onion and small amount of vinegar. Add oil and remaining vinegar gradually, beating after each addition. Add the celery seed which has been soaked in the water. Makes about 1 pint. Great on cole slaw and chicken. Keep in refrigerator. Shake well before using.
Mix 3 ingredients together. Mixture will resemble sticky paste. Place in lightly greased bread loaf pan. Bake at 350° for 45 minutes.
Separate crescent rolls. Mix chicken and cheese together. Place heaping tablespoon of chicken and cheese mixture on crescent roll. Roll from big to small end. Place in a 9 x 12-inch Pyrex baking dish, sprayed with Pam.
Saute ground beef until browned, stirring to crumble. Drain off grease. Stir in barbecue sauce, onion and brown sugar. Place biscuits in greased muffin cup, pressing to cover bottom and sides of cups. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
You will need 1 large and 1 medium mixing bowl, 1 large tube or Bundt pan.
In a 2-quart baking dish add raw rice, sugar, vanilla and cinnamon and nutmeg to taste. Mix well with about 1/2 cup of milk. Pour the rest of the milk in to about 1/2 inch from top of dish. Bake 1 1/2 hours, stirring every 1/2 hour, at 350°. Thickens as it cools.
Preheat oven at 350°. Into whipped egg whites fold in sugar, pecans and chocolate chips. Spoon by hand onto aluminum foil which is several sheets thick. Put cookies into oven and then turn oven off. Wait 5 hours. Makes about 60 cookies.
Drain pears; reserve syrup. Combine with candy, heat until dissolve. Add pears. Bring to a boil. Chill pears in syrup overnight. Blend cheese with lemon juice. Add remaining ingredients. Drain pears. Place filling in center of pears. Chill. Serve on lettuce leaves.
Cream all together, except bacon bites. Roll into balls, then roll in the bacon bites. Refrigerate for 1 to 3 hours. Serve with crackers.
Tie spices in a bag. Dissolve lime in water. Put in cucumbers which have been sliced. Let soak for 24 hours. Remove and wash well in 3 or 4 changes of water. Make a solution of the sugar, salt, vinegar and spices. Pour over pickles and let soak 3 hours, then boil 30 minutes to seal.
Melt margarine and add sugar; let cool. Add 3 eggs, one at a time and then add vinegar. Pour into pie shell, bake 30 minutes at 350° or until browned on top.
Combine in bowl: green beans, yellow wax beans, red kidney beans, onion, green bell pepper and pimento, mix well. In sauce pan combine sugar, salt, pepper, oil, and vinegar. Heat on stove until it comes to a boil. Pour over mixture of vegetables. Cool and put in refrigerator. Stir gently 3 or 4 times before serving.
Prepare Lemon-Herb Marinade. Place chicken in rectangular microwavable dish, 11 x 7 x 1 1/2 inches. Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 2 to 3 hours, turning chicken occasionally.
Beat together all ingredients except confectioners sugar. Add confectioners sugar as needed, adding until the desired consistency has been reached.
Rinse dry peas. In a large saucepan or Dutch oven, combine peas and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. Cover. Let stand 1 hour (or soak peas overnight in a covered pan). Drain peas and rinse.
Combine rhubarb and sugar. Mix well. Let stand 1 hour, then bring to a boil. Boil 10 minutes or until tender. Remove from heat and add the Jell-O. Stir well. Add the pie filling. Stir well. Return to heat and stir thoroughly, but don't boil. Store in container. Enjoy.
In a large bowl, cream the eggs and sugar. Add oil. Mix all dry ingredients together and add apples and nuts to coat. Mix all ingredients. Batter will be stiff. Pour into greased and floured tube (Bundt) pan. Bake at 350° for 1 hour and 15 minutes.
Beat Eagle Brand milk with the juice of 2 lemons; add drained fruit cocktail, 1 cup of nuts, coconut and Cool Whip. Pour into 2 graham cracker crusts. Decorate top with mandarin orange slices and maraschino cherries. Refrigerate or freeze.
Preheat oven to 425°. Spray muffin cups with Pam. Combine dry ingredients; add milk, egg and oil. Mix until dry ingredients are moist. Add raisins. Fill cups 3/4 full. Bake 17 minutes.
Heat oven to 425°. Mix the flour, milk, eggs and nutmeg slightly with beater or whip. Melt the margarine in a large frypan. Pour the batter into the melted margarine and bake 15 to 20 minutes until puffed and brown. Squeeze on the lemon juice and lightly dust with confectioners sugar.
Combine sugar, butter and milk. Boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate until melted. Add marshmallow cream; stir until melted. Pour in greased pan. Cool. Make 3 pounds.
Mix together flour, sugar, soda and baking powder in a mixing bowl. Combine remaining ingredients and add to dry ingredients, mixing thoroughly. Bake in 2 loaf pans for approximately 1 hour at 350°.
Preheat oven to 350°. Sift dry ingredients into Pyrex pan (5 1/2 x 9 1/2 x 2-inch) and spread level in pan. Make 3 little wells and add vinegar, vanilla and vegetable oil. Gradually pour over this 1 cup cold water. Mix thoroughly. Add 1/3 cup nuts, if desired. Bake in same dish for 30 minutes at 350°.
Crush Oreos and mix with margarine. Spread into a 9 x 13-inch pan. Freeze. Soften ice cream and spread on top of cookies. Refreeze. Bring to a boil the sugar, evaporated milk, vanilla, chocolate and margarine. Boil for 1 minute; cool. Pour over ice cream and freeze. Mix Cool Whip with nuts and spread over chocolate. Keep frozen until ready to serve.
Mix all ingredients in large roaster. Bake, uncovered, at 350° for 3 hours. Seal in hot sterilized jars.
Melt buttah; add lemun juise, aigs and sugah. Mix 'n stir in the grated lemun rind. Cook in a double boiler til done.
If using long-cooking barley, rinse barley in colander and remove any foreign objects. In small soup pot, combine barley with meat stock or broth. Cook over medium heat about 1 hour. Add carrots, celery, onion, tomatoes, thyme and bay leaf. Continue cooking for 20 minutes. Add mushrooms and zucchini and if using quick cooking barley, add it now. Cook over low heat another 15 minutes. Makes 8 servings (1 cup each).
Place green beans in kettle of salted water with sugar added. Cook, covered, until barely tender (from 10 to 25 minutes). Drain but keep hot for serving.
Place noodles and spinach in alternate layers, in a buttered baking dish. Sprinkle with salt, pepper and cheese. Pour white sauce over spinach. Bake in moderate 350° oven until browned. Serves 6.
Totally submerge unopened can in large pot of boiling water. Keep water at slow boil for 3 hours, adding more boiling water occasionally to keep can submerged. Open cooled can and Voila!
Soften bread crumbs in 1 cup milk. Add beef, onion, eggs and seasonings. Mix thoroughly. Shape into balls. Heat butter in a large skillet; add meatballs and stir 1/3 cup flour (increase?) into drippings. Dissolve beef cubes in hot water and gradually add to flour mixture. Add milk and cream. Cook over low heat for 3 minutes. Add meatballs and simmer 10 to 15 minutes. Makes large pan for hors d'oeuvres or serve over noodles.
Combine sugar, syrup, milk and butter. Cook on medium heat to a firm ball stage. Remove from heat. Add vanilla and beat until it loses its glossy appearance. Put on greased plates and cool. Cut into squares. Yields 2 pounds.
Grease 9 x 13-inch Pyrex or pan with butter. Add chicken pieces and slice 1/2 stick butter over chicken. Mix soup and broth together and pour over chicken. Mix milk and Bisquick until smooth and pour over chicken with broth. Bake at 350° for 1 hour, uncovered, until brown. Can add vegetables if desired.
Make Uris' Easy Biscuit recipe. Roll out to a 1/4-inch thick rectangle. Spread with margarine. Sprinkle with sugar and cinnamon. Add chopped nuts. Roll up and pinch ends closed. Slice into 1-inch pieces. Bake at 375° on cookie sheet for 10 to 12 minutes or until light brown.
Mix cake mix, oil, eggs and Jell-O. Beat 3 minutes. Add berries and beat 1 minute. Bake at 350° for 30 minutes or until tester comes out clean. Cream oleo and add powdered sugar and berries alternately. Frost cake.
Place first 2 ingredients in a bowl, stir to combine and let stand 1 hour. Then add molasses or cane syrup, salt and butter or Crisco. Mix well. In a small bowl, combine the yeast and warm water (105° to 115°) until dissolved. Let stand until "foamy" (about 5 minutes). Add to corn meal and molasses mixture and work in about 4 1/2 cups flour. Knead thoroughly until smooth and elastic on a floured surface. Shape into loaves (makes 2) and place in greased loaf pans. Let rise until double and bake at 350° about 50 minutes or until golden brown and loaf sounds hollow when thwacked with fingers.
Combine Eagle Brand milk and lemonade. Blend with mixer until well blended and stiff. Add Cool Whip; fold in with spoon. Mix together and pour into graham cracker crust. Refrigerate.
Butter sides and bottoms of a miniature muffin pan (will need 4). Sprinkle with graham cracker crumbs; shake to cover. Mix well the cream cheese, sugar and egg yolks. Beat the egg whites very stiff and fold into mixture. Fill pans almost to the top. Bake 15 minutes in a 350° oven. Remove promptly.
Mix flour and salt. Add Crisco; mix until size of peas. Add water. Knead until smooth. Divide dough. Will make 3 pie crusts. Can be frozen.
Combine all ingredients in crock-pot on low. Mix well until melted. Serve as an appetizer with nachos, tacos, baked potatoes or potato skins.