HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. Add sugar and stir, then add half flour (2 1/2 cups). Mix well. Add shortening and salt and stir well. Add remaining flour 1 cup at a time. Let rise until double in size. Pinch off and place in greased pan. Let rise about 1 hour. Bake at 400° for 15 to 20 minutes.
Cook noodles in salted water. Cut sausage links into 1/2-inch pieces and brown in skillet. Drain grease and add sliced onion and green pepper. Cover and steam. Prepare spaghetti sauce according to directions. Add sausage, onion and green pepper. Set aside.
Crab Directions: Put crabs in sink; pour a large pot of boiling salty water on them. When they stop moving they are dead. Remove the point on underside of shell and the top shell. Clean out the guts and fingers and break crabs in half. Rinse.
Cut cabbage into fine pieces. Add onions and carrots. Heat the ingredients and pour over cabbage. Put in refrigerator.
Melt margarine in skillet. Saute onions and green pepper until tender. Remove from heat. Stir in soup, tuna, olives, mustard, salt, pepper, milk, salad dressing and cooked macaroni. Pour into a buttered lasagne dish; top with potato chips. Bake at 375° for 45 to 50 minutes.
Beat sugar, oleo and egg. Add and mix well molasses and applesauce to which the soda has been added. Blend together the cinnamon, allspice, salt and flour. Add to the creamed mixture. Blend in the walnuts and raisins. Spread in the 9 x 13-inch baking pan. Bake 35 to 40 minutes at 350°. Frost with powdered sugar frosting.
Beat eggs first. Add sugar, melted margarine, syrup, vanilla and pecans. Pour into unbaked pie shell and bake at 350° for 50 minutes or until brown.
Blend softened margarine and cheese spread. Add garlic powder, seasoned salt, mayonnaise and crabmeat. Mix well. Spread on split English muffins. Freeze for at least 30 minutes. Remove from freezer 5 minutes before using. Cut each round into 6 pie-shaped pieces. Broil until they puff up and are bubbly and slightly golden brown. Serve hot. Yields 48.
Make vanilla pudding according to directions on box. Let set until firm. Add the large container of Cool Whip and mix until smooth. Layer the bottom of a 9 x 13-inch container with graham crackers. Add a layer of pudding mixture next alternating pudding mixture and crackers. End with a layer of crackers. Spread chocolate frosting on top. Chill for 1 hour before serving.
Beat eggs. Add sugar, condensed and evaporated milk and vanilla. Mix well. Pour into container and fill to 1 1/2 inches from top with milk. Yield: 1 1/2 gallons.
Blend peanut butter and powdered sugar until crumbly; set aside. Beat egg yolks until fluffy. Combine granulated sugar, salt and cornstarch. Beat into egg yolks; gradually add hot milk. Mix well. Cook over hot water, stirring constantly until filling is thick and smooth. Add butter and vanilla. Fill pie crust with peanut butter mixture. Pour hot custard over peanut butter layer. Beat egg whites and cream of tartar until stiff. Spread over top of pie, sealing edges well. Bake 12 to 15 minutes or until golden brown. Cool completely before serving.
Drain water from 2 cans of beans. Pour into slow cooker. Spread out evenly. Spread one can of French fried onion rings over that. Spread 1 can of cream of mushroom over that and cover with a layer of the shredded cheese. Add the remaining 2 cans of beans, including the water. Spread remaining can of onion rings and cream of mushroom. Cover with remaining cheese. Cook slow for about 1 1/2 hours.
Mix dry ingredients together. Mix oil and eggs together; then add both mixtures together. Add peanut butter. Bake at 325° until done. Makes 3 dozen.
Stir egg yolk into water. Put 1/2 teaspoon of egg mixture into 5 teacups. Add a different color to each teacup to make various colors. Paint cookies with Q-tips, then bake according to directions.
Brown sausage with onions, breaking up sausage into small pieces. Drain and rinse sausage. While still warm, add cream cheese and Cheddar cheese. Flatten biscuits; line each section of muffin tin with one biscuit. Spoon sausage mixture into biscuits; press closed. Bake according to biscuit instructions.
Mix melted margarine with sweet potatoes and sugar. Add to Bisquick, mixing thoroughly. Knead lightly and pat out on floured board. (May need to add extra Bisquick if too sticky.) Grease baking pan and bake at 400° until done (approximately 15 to 20 minutes). Makes 2 dozen.
In large mixing bowl, cream shortening with the 1 1/2 cups sugar until fluffy. Add cocoa and beaten eggs. Blend well. Add applesauce. Sift in dry ingredients until well blended. Pour batter into greased and lightly floured 9 x 13-inch baking pan. Sprinkle with the 2 tablespoons sugar and chocolate chips. Bake at 350° for 35 to 40 minutes, or until cake tests done. No frosting is needed. Delicious with vanilla ice cream.
Layer in microwave-safe dish in order listed. Heat until cheese is melted and dip is bubbly.
Mix together flour, margarine and walnuts. Put on bottom of 7 x 11-inch pan. Next, in separate bowl, beat together cream cheese, confectioners sugar and Cool Whip. Spread over crust. Lastly, mix lemon instant pudding with milk. Pour on top of second layer. Chill and top with Cool Whip and chopped walnuts. Serve.
Put chicken chunks in pan with a small amount of water. Bring to a boil. Add salt and pepper to taste. Take "Butter Me Not" biscuits or Hungry Jack butter biscuits and pinch off into small pieces of dough and drop into chicken (boiling). Stir until thick and doughy. Add butter and milk. Bring to a second boil. Turn down to simmer and cook until dough is done. Let cool and they should thicken up as they cool down a bit.
Cream butter. Add sugar, eggs (one at a time), flour, baking soda, vanilla, sour cream, nuts and then chocolate chips. Bake at 350° for 1 hour in greased and floured tube pan.
Preheat oven to 325°. Grease and flour a 10 inch Bundt or tube pan, set aside. In a large bowl mix all dry ingredients together. Stir in butter and mix well. Add eggs, bananas and vanilla, mixing until well blended. Pour batter into prepared pan. Bake at 325° for 1 hour and 15 minutes or until done. Remove from oven and cool for 10 minutes before removing from pan.
Combine 2 cans soup and water. Place rice in baking dish sprayed with Pam. Lay chicken on top of rice. Pour soup mixture on top of this. Sprinkle with pepper and paprika. Put in a 250° oven. After it starts cooking, cover with foil. (Probably wait 5 minutes.) Cook for 1 hour and 30 minutes.
Chop apricots in small pieces. Mix apricots with next seven ingredients, bring to boil and boil five minutes. Gradually stir in flour sifted together with soda until just blended. Bake in well-greased bread pan at 330° for one hour or more. Cool five minutes. Remove and cool further on cake rack.
Sift together the flour, baking powder, cinnamon, salt and baking soda; set aside. In a large bowl, beat the eggs until light and fluffy. Add the oil, sugars, zucchini and vanilla. Sift in dry ingredients. Mix well. Pour into 2 greased and floured loaf pans and bake at 350° for one hour.
Put margarine and peaches in oven until melted. Mix sugar, Bisquick and milk together. Pour over peaches and bake 1 hour at 350°. Do not stir.
Melt the butter in a heavy saucepan (10 or 12-inch). Mix all ingredients together, beating eggs and adding last. Pour mixture into the hot pan of butter; stir until heated. Put skillet in moderate oven (325°) to bake. When crusted around edge and top, turn under and let crust again. Do this twice, allowing the last crust to remain on sides and top. Time required to bake is 40 to 60 minutes.
Combine all ingredients; beat well. Pour into 8 1/2 x 12 1/2 x 2-inch loaf pan. Bake at 350° for 40 to 45 minutes or until toothpick inserted comes out clean. Yields 12 to 16 servings.
Mix the first 4 ingredients and beat well. Combine the remaining ingredients and add to the first mixture. Mix well. Fold in 1 cup raisins and 1 cup nuts, if desired. Bake at 350° for 50 to 60 minutes.
In a microwave-safe bowl, cut up Velveeta and cream cheese and melt in microwave. After melted, put in crock-pot. Brown hamburger. Mix melted cheese, cream cheese and hamburger in crock-pot. Keep crock-pot on high until blended, then place on low.
Bring stock to a boil. Add vegetables. Reduce heat and simmer for 30 minutes or more if you like tender vegetables.
Cover squash, peppers and onions in salt water and let set 1 1/2 hours. Do not rinse. Bring to boil vinegar, sugar, mustard and celery seed. Add squash, onion and pepper mixture and bring to a second boil. Boil hard for 1 minute. Put mixture into jars and seal.
Mix 2 cups flour and confectioners sugar. Cut in butter, work with hands into a dough. Press in bottom and 1 1/2-inches up sides of a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Heat sugar, water and vinegar until dissolved. Add pickles in solution and let cool. Return to gallon pickle jar.
Sift flour, salt and baking powder. Cream shortening and sugar. Add egg yolks, milk and vanilla. Add all dry ingredients to the creamed mixture alternately with milk. Grease 9-inch cake pans. Bake at 350° until done.
Mix the first 4 ingredients; spread on large dinner plate. Spread sour cream over refrito mixture. Spread salsa over sour cream. Top with diced vegetables. Serve with Fritos or corn chips for dipping.
Beat well all together as you would any cake. Bake 1 hour at 350°.
Arrange banana slices on bottom of crust; set aside. Pour milk into medium bowl. Add pie filling mix. Beat with wire whisk 1 minute or until well blended. Pour mixture at once into crust. Cover with chocolate Cool Whip. Refrigerate 3 hours or until set. Yields 6 to 8 servings.
Mix sugar and cornstarch, gradually add cold water. Cook until thickened. Remove from heat, add butter and lemon juice.
Do not use electric mixer! Stir with a spoon. Mix sugar, eggs, apples and oil and set aside. Mix other ingredients, flour, vanilla and baking soda; add to sugar mixture and add pecans last. Pour into tube pan. Bake one hour in 325° oven.
Empty one can of pork and beans in a casserole dish. Combine the brown sugar and mustard and sprinkle half over the beans. Top with the other can of beans and sprinkle with the remaining sugar, chopped bacon and catsup. Bake, uncovered, in a 325° oven for 2 1/2 hours.
Peel and cut apples; add remaining ingredients to pan. Cook over medium heat. Bring to a boil; mash and serve warm or cold.
Take Tabouli mix and soak in 1 c. cold water, add all veg. in mix and stir well then chill 12 hrs.
In a bowl, mix well 1/2 cup soup, beef, sausage, crumbs, cheese, onion, egg and Worcestershire sauce. In baking pan, firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours. Reserve 2 tablespoons drippings. In saucepan, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Spoon over meat loaf.
Mix 2 cups milk, corn syrup and cocoa. Stir and bring to a boil. Remove from heat and let mixture cool some. Beat eggs and sugar together. Add cooled mixture and rest of milk, then chill. When ready to churn, add whipping cream and vanilla. Pour into freezer and churn ice cream. Yields 1 gallon.
Dissolve yeast in a small amount of lukewarm water (1/4 cup); set aside. Dissolve salt, sugar and shortening in the hot water in large mixing bowl. When mixture is lukewarm, add the yeast mixture and beaten eggs. Add flour. Mix all ingredients until dough forms elastic strands. Turn out on floured board. Roll and shape rolls. Put on greased baking sheet. Brush with melted butter. Let rise about 30 minutes. Bake at 425° for 12 to 15 minutes.
Empty contents of tea bags into a 1-quart preserving jar. Add water and stir briskly. Screw jar lid down tight so jar will not leak when turned upside down. Set jar in a sunny window or outside in sunshine and leave until tea is as dark as strong coffee. Depending on the intensity of the sun, this takes from 4 to 8 hours. At times during the day, turn the jar to mix as you pass by. Strain tea through a small fine sieve after darkened into a clean 1-quart jar. Place lid on tight and store in refrigerator.
Measure flour, baking powder and salt into sifter. Cream butter with sugar in large bowl until fluffy; beat in eggs. Sift in dry ingredients, a quarter at a time, blending well to make a stiff dough. Chill 1 hour, or until firm. Divide dough into quarters; roll one at a time, to 1/8-inch thickness. Bake in oven at 350° for 10 minutes.
Sift together salt, baking powder and flour. Add sugar to sifted mixture. Set aside mixture. Separate the yolks from the whites of eggs.
Will also need a 1 turkey size oven bag. Preparation time: 10 minutes. Cooking Time: 2 to 2 1/2 hours
Soak bread pieces in milk. Add eggs; beat well. Combine all ingredients except ground beef; mix well. Crumble ground beef into egg mixture; mix well. Place mixture in a loaf pan, pressing down into a loaf shape. Bake, uncovered, at 350° for 1 hour and 15 minutes. Serves 8 to 10.
Cook onion in butter. Combine with bread and seasonings. Toss with enough liquid to moisten. Makes 3 cups stuffing or enough stuffing for 4 to 5 pound chicken. Double recipe for 10 lb. turkey.
Cut potatoes in cubes and salt to taste. Put in a casserole dish. Dot potatoes with butter. Melt Cheez Whiz in microwave. Pour over potatoes. Cover with sour cream. Add bacon; then green onion tops. If necessary, warm in microwave for 1 to 1 1/2 minutes.
Spread cream cheese on bologna and layer slices like a cake. Coat the side of the cake with cream cheese. Pat parsley on the side of the cake; put crumbled chips on the top of the cake. Place in freezer for one hour. Slice in 6 equal slices and serve in wedges.
Brown ground beef and onion in frying pan. While doing this, boil salted water and cook package of egg noodles. (These noodles seem to cook really fast; be careful they don't get mushy.) Drain. Add flour to hamburg. Add small can mushrooms to ground beef and brown 1 minute. Pour in the cans of soup and dilute with about 1/2 can of water. Cover and simmer this about 5 minutes. Add 1/2 cup sour cream to this. Stir in and simmer a few more minutes. Pour over cooked noodles and serve warm. Great reheated, too.
Mix thoroughly 1/3 cup soup, ground beef, corned beef, bread crumbs, eggs, parsley and garlic. On wax paper, pat meat firmly into a 12 x 15-inch rectangle. In a small bowl, combine sauerkraut, caraway and shredded cheese. Press into meat within 1-inch of edges. With aid of wax paper, roll meat tightly, jelly roll fashion, starting at short edge. Seal seams and ends. Place loaf, seam side down, in an 8 x 12-inch baking dish. Bake at 325° for 15 minutes. Mix remaining soup and horseradish and spoon over loaf. Bake 1 hour. Arrange cheese slices over top of loaf. Bake until cheese melts.
Remove seasoning packet from noodles; set aside. Break noodles into pieces; place in shallow baking pan. Bake at 400° for 5 minutes or until golden, stirring once; set aside.
Soak beans overnight; rinse. In a large pot, add enough water to cover beans by at least 2-inches. Bring to a boil and reduce heat to medium. Add browned ground beef, drained, and next 10 ingredients. Cover and simmer slowly for 3 hours, stirring occasionally. Add more hot water as needed, 1 cup at a time. Slowly add 1 cup of cool water to cornstarch. Add to simmering beans, 1/2 cup at a time, until thickened to preference. Freeze leftover chili for a quick meal another night.
Place orange juice, rind, boiling water and raisins in a bowl. Add sugar, soda, butter, vanilla, and egg. Add flour, baking powder, salt and nuts. Bake at 350° for 1 hour. Ice with thin powdered sugar icing if desired.
Add boiling water to jello, stir to dissolve; add pineapple and blueberries and pour into a 2 quart rectangular casserole dish and chill until set. Combine cream cheese, sour cream and sugar, mix well and spread over chilled set jello mix. Sprinkle with chopped nuts. Garnish with a few blueberries and pieces of pineapple, optional.
Cook macaroni according to directions; drain and cool. Pick out what remaining ingredients you like or have on hand and stir into macaroni with dressing. Refrigerate. Don't add cheese until ready to serve.
Boil noodles in water plus 1 tablespoon oil al dente (slightly under-cooked). Mix cheeses, parsley, salt, pepper and eggs. Drain shells. Run cold water over shells. Stuff each shell with cheese mixture and place in a 9 x 13-inch casserole or two small casseroles. Spoon sauce around. Dish is now ready for baking or freezing. If freezing, cover with heavy-duty foil, then thaw in refrigerator the night before cooking.
Place all ingredients, except nuts, in a large bowl. Mix thoroughly. Add nuts. Line pans with foil. Makes 3 or 4 loaf pans. Bake at 350° for 1 hour or until done.
Mix pineapple and juice, cornstarch and sugar until smooth. Add Cheddar cheese (shredded) and put into greased casserole dish. Crush Ritz crackers and add melted margarine. Sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes.
In a large bowl, dissolve yeast in water. Stir in Bisquick. Beat vigorously. Turn onto surface, well dusted with Bisquick. Knead about 20 times.
Cut up vegetables and cook all in frying pan with heated bacon fat for just 7 minutes. Serve with soy sauce.
Slice onions, saute in butter. In a greased casserole dish, put layer of onions, cheese and crumbled crackers. (Two layers.) Put crackers on top. Dot with butter; drizzle milk on top. Cook at 375° for 20 minutes.
Beat eggs, add sugar, salt, butter and syrup; beat well. Stir in pecans. Pour into unbaked pie shell. Bake at 350° for 45 minutes or until filling is set.
Combine ingredients in a 2-quart casserole. Cover and bake at 300° for 3 hours. Don't peek!! until it's done. Serve over noodles or rice.
Slice tofu into quarters. Cook in salted water for 20 minutes. Drain and crumble. Mix the remaining ingredients, except for the soup. Place the mixture into a greased loaf pan. Bake in 350° oven for 40 minutes. Pour heated, undiluted cream of mushroom soup over the loaf.
Cover cabbage with 1 quart boiling water, plus 1 teaspoon salt; boil 5 minutes. Drain well. Melt oleo and add flour; mix well. Add 1 cup milk, white sauce should not be too thick. Place cabbage in baking dish; add cheese and stir until melted. Pour white sauce over cabbage, stir lightly. Cover with buttered bread crumbs. Bake at 350° approximately 45 minutes or until brown.
Place chicken breasts in a greased baking dish and top each piece with a slice of cheese. Mix milk and soup together well and spoon over chicken. Sprinkle dressing mix over all and drizzle butter on top. Cover and cook at 350° for 50 minutes.
Peel and cook tomatoes until done. Add 1/8 teaspoon margarine and biscuits. Add brown sugar, white sugar, 1/4 c. margarine and salt. Put all ingredients in oven and bake until thick and consistency of pie.
Combine all ingredients except sticks for cooking in a saucepan. Cook until mixture reaches 300° or hard brittle stage. Place sticks into apples. Dip each apple into mixture. Line a cookie sheet with wax paper and place apples on it. Cool.
Place margarine and oatmeal in mixing bowl. Pour 1 1/2 cup hot water over mix. Let set for 20 minutes. Sift together sugar, flour, salt, cinnamon, nutmeg and soda. Then add 2 eggs and mix. Add to the first mixture all at one time; mix well. Pour into a well-greased and floured 13 1/2 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
Mix ingredients together in a saucepan. Stir constantly over low to medium heat until it boils and thickens. Pour over hot biscuits and enjoy!
Preheat oven to 350°. Cook noodles as directed on package. In medium skillet, brown turkey with pepper and onion. Stir in salt, margarine and basil. Cook 1 minute. Blend in soup and milk. Remove from heat and stir in sour cream. Combine noodles and turkey mixture. Pour into 1 1/2-quart casserole. Top with buttered bread crumbs, approximately 1/3 cup. Bake 30 to 40 minutes.
Melt margarine and chips; mix sugar and eggs well. Combine all ingredients and mix well. Bake in 2 pie shells at 350° for 45 minutes.
Boil chicken breasts and pick off meat. Cream together soups, onion, salt and chicken. Spray dish and pour mixture into dish. Prepare stuffing mix as directed on package and spread over mixture. Bake at 350° for 30 to 45 minutes.
Heat oil in skillet on medium high heat. Add chicken, cook and stir until browned. Stir in soup, broccoli, water and sherry. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir. Sprinkle with cheese. Makes 4 servings.
Put one half of mixture in greased pan. Add half of cheese. Add remaining mixture and cheese on top. Bake at 350° about 40 minutes.
Arrange fish in a buttered dish or pan. Dot with margarine and a little pepper. Spread soup directly from can over fillets and sprinkle with Parmesan cheese. Sprinkle top with paprika for good looks. Bake at 400° for 25 minutes.
Bring half and half to boiling in large pan. Add pasta; return to boil, stirring constantly. Reduce heat. Cover. Simmer for 2 minutes. Stir in sour cream and zucchini. Cover. Simmer for 2 minutes or until veggies are tender. Gently stir in seafood; cook until heated.
Mix mushroom soup with 1/2 can water and 1/2 can milk in a large saucepan. Flake in drained tuna. Mix thoroughly while heating. Crunch bag of potato chips into bits and mix into soup with tuna. Stir until all chips are soaked. Remove from heat and let sit a few minutes. Stir and serve. Garnish with shredded cheese. Green peas are a good complement to the casserole. Serves 2 or 3, but recipe can be doubled or tripled.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped Milnot. (This can be done in electric mixer.) Mix graham cracker crumbs and melted butter together; press 2/3 of mixture on bottom and sides of 9 x 13 x 2-inch pan (or larger). Add filling and sprinkle remainder of crumbs on top. Chill overnight.
Bring tomato soup (undiluted) to boil. Keep separate the pepper, onion and carrots; layer in casserole dish. Add sugar, oil and vinegar to hot soup and mix. Pour over vegetables. Refrigerate for at least 4 hours. Very good!
Brown ground meat and drain. (I usually put it in a strainer and run hot water over it to remove all fat.) Pour into casserole dish and stir in soup. Arrange Tater Tots on top to completely cover. Bake at 350° for 30 minutes or until Tater Tots have browned.
In large bowl, combine the broccoli and cauliflower. Pour the dressing of mayonnaise, vinegar and sugar over the vegetables.
Cut favorite bread into a variety of shapes with a knife or cookie cutters. Spread with cottage cheese. Use your favorite garnish.
Cook bacon until crisp; drain and crumble. Reserve for garnish. Boil potatoes until fork-tender; peel and slice into thin circles. (Do not dice.) Combine all remaining ingredients except garnish; mix well and pour over warm potatoes. Mix very gently to prevent potatoes from breaking into pieces. Place in serving bowl; cover and keep at room temperature until ready to serve. When ready to serve, garnish with bacon, green onion and parsley. Serves 6.
Sift first five ingredients into mixing bowl. Cut in shortening or 2 sticks margarine. Crumble yeast cake into warm water; stir until dissolved. Stir yeast mixture into buttermilk. Mix liquid with dry ingredients to form soft dough. This may be rolled out and baked or stored in refrigerator until needed. Biscuits may be rolled out, dipped in margarine and frozen. If frozen, let stand at room temperature for 2 to 3 hours or until thawed. Bake 25 minutes at 425°.
Combine the first 8 ingredients; mix well. Spread evenly in a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar, if desired. Yield: 6 servings.
Stew chicken and place bite size pieces into bottom of shallow casserole dish. Spoon chicken soup over chicken to form an even layer. Pour evaporated milk over top and cover with dressing mix. Top off with chicken broth. Bake at 350° for 30 minutes.