HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix warm water, yeast, salt, sugar and shortening in mixing bowl. Stir until sugar is dissolved and everything is mixed well. Let set and rise until it gets bubbly. Add flour enough so dough will handle good, but not stiff. Mix for about 5 minutes or so. Let stand until it rises and doubles in bulk. Roll out about 1/2-inch thick. Cut and put in greased sheet. Let rise again until doubled. Cook at 350° until done.
Slice tomatoes a little over 1/4-inch thick. Heat bacon fat in a heavy skillet. Dip tomato slices in egg; coat with bread crumbs. Fry over medium heat until golden brown on both sides and tender throughout when pricked with a fork. Drain on paper towels. Serve hot as a dinner or breakfast vegetable. Yields 4 servings.
Heat half of oleo and add shrimp; saute until pink. Remove from skillet. Add remaining oleo; cook celery, mushrooms, peppers and garlic until slightly browned. Pour off 1/4 cup of juice from tomatoes and set aside. Add remaining tomatoes to sauteed vegetables and boil. Stir salt, sugar, thyme, chili powder and flour into reserved juice; stir into vegetable mixture. Over low heat, cook 3 to 5 minutes until thick. Simmer until desired doneness, 3 to 5 minutes. Add shrimp and heat through. Serve over rice.
Preheat oven to 350°. Mix flour, sugar and cocoa together first. Add eggs and oil. Mixture will be very thick. Pour into greased and floured pan. Bake for 25 to 30 minutes. This makes a square pan. Double for 13 x 9-inch pan.
Combine first 6 ingredients in mixing bowl. Beat at medium speed 5 minutes until smooth. Fold in blueberries. Spoon into pie shell. Bake at 400` for 25 minutes. Combine 3 tablespoons flour and 2 tablespoons sugar. Cut in margarine until mixture resembles coarse meal. Stir in pecans. Sprinkle this mixture over pie. Bake another 15 minutes.
Combine all ingredients in bowl. Marinate for 1 hour. Wrap each piece of chicken in 2 1/2-inch square piece of parchment paper or aluminum foil with all loose corners tucked in. Fry in deep fat 5 minutes. Serves 3.
Melt butter in skillet. Saute onions, celery and parsley. Pour over bread. Add seasonings and mix. Add eggs. Pour in crock-pot. Cook on High for 45 minutes. Reduce to low for 4 to 5 hours.
Peel and slice tomatoes. Place in a shallow dish. Mix vinegar and olive oil and pour over sliced tomatoes. Sprinkle salt, pepper and basil on top. Let marinate in refrigerator for several hours. Either serve cold or sprinkle Parmesan cheese and bread crumbs on top and broil!!!
Mix all together. Last, add 1 pound or more fresh shrimp. Place in hot oven and heat.
Mix 1 stick margarine and cracker crumbs well. Put in bottom of 9 x 13-inch pan. Cream powdered sugar, margarine and eggs no less than 15 minutes. Spread over crumbs. Slice bananas over creamed mixture. Cover with pineapple. Spread whipped topping on top. Sprinkle with nuts and cherries (optional). Refrigerate overnight.
In large skillet, combine pecans, sugar, water, coffee and cinnamon. Bring to a boil over medium heat. Stir constantly. Boil 3 minutes; stir constantly. Spread on waxed paper.
Combine dates, brown sugar, butter and water in saucepan. Cook until dates are soft. Stir in chocolate chips. Add eggs and beat. Add dry ingredients with orange juice and milk; blend well. Add nuts. Spread in 15 x 10-inch pan. Bake at 350° for 25 minutes. Cool and frost.
In a large skillet saute cut up chicken breast chunks in oil until cooked. Wash broccoli and steam cook. Drain broccoli and add salt and pepper over top.
Put the coconut and chopped nuts in a 9 x 13-inch pan. Mix the cake mix. Pour batter over nuts and coconut. Mix oleo, cream cheese and confectioners sugar. Spoon this over cake batter. Bake at 350° for 45 minutes.
Beat eggs well. Add sugar and continue beating until light and fluffy. Add cream and mix well. Add clean snow, beating well until thick as desired. Add vanilla and mix. May be kept in freezer or eaten right away.
Preheat oven to 375°. Prepare muffin pan (makes 12 medium muffins). In large bowl, cream butter and sugar. Add egg, banana and baking soda and combine well. In smaller bowl, combine flour, salt and nutmeg. Fold wet and dry ingredients together in large bowl until well blended. Stir in chocolate chips. Spoon into muffin pan. Bake at 375° for 20 minutes. Remove from pan and cool on rack.
Roll Keebler crackers to fine crumbs. In an 11 3/4 x 7 1/2-inch baking dish, combine crumbs and butter or margarine, mixing well. Reserve 1/2 cup crumb mixture for topping. Press remaining crumbs in bottom of dish. Chill while preparing cream cheese. Blend cream cheese, sugar and milk until smooth. Spread evenly over crumb layer. Spread pie filling over cheese and chill while preparing cream. Using chilled beaters and bowl, whip cream and sugar until stiff. Spread evenly over blueberries. Sprinkle with reserved crumbs. Refrigerate until ready to serve.
Saute 2 cups of chopped onion in 1/2 cup oil until brown. Combine turnips, 1/2 cup oil, salt, pepper and 1/4 cup finely grated onion. Add the sauteed onion and mix well.
Thin cream cheese with mayonnaise, Worcestershire sauce and garlic salt. Dice onion tops and beef. Add to mixture. Serve at room temperature.
Mix eggs, sugar, vanilla and salt together. Add condensed milk and whipping cream, mixing well. Pour into ice cream maker. Then add enough milk to come up to the fill line. Churn well and freeze.
Preheat oven to 325°. In a large bowl, beat eggs well. Add to the eggs the oil and vanilla. Gradually add flour, sugar and cocoa. Pour into an 8 x 8 pan. Bake for 25 to 30 minutes until set.
Mix all ingredients. Chill dough 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake 10 to 12 minutes at 375°.
Cream together butter and sugar until light and fluffy. Add vinegar, eggs and vanilla. Beat well. Pour into pie shell. Bake at 350° for 45 minutes or until knife blade comes out clean when inserted. Cool on rack.
Fry bacon and drain. Cut in small pieces. Add broccoli, cheese and onions. Toss with dressing and let stand for 2 hours.
Preheat oven to 350°. Combine bread crumbs, cheese and seasonings in shallow dish. Dip chicken in crumb mixture. Coat both sides. Melt margarine in baking dish in oven. Add chicken, turning to coat both sides with margarine. Bake uncovered for 1 hour.
Combine and mix well. Freeze in small plastic cups for 24 hours. Serve with a spoon.
Mix sugar, cornstarch and cocoa. Add a little milk to moisten. Scald milk. Add to cocoa mixture. Place in double boiler. Stir constantly until thick. Add vanilla and butter. Stir until blended. Serve plain, with whipped cream or warm over vanilla ice cream.
Heat oven to 400°. Grease cookie sheet. In a large bowl, combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Stir in raisins. Add milk and egg, mixing only until flour is moistened. Turn dough out onto cookie sheet. Pat dough into 7-inch circle. Cut into 8 wedges; do not separate. Brush top with egg (optional). Bake for 15 to 20 minutes, or until light golden brown. Break wedges apart to serve. Makes 8.
Spray your mold lightly with Pam to ensure ease of removal. Cream together the Cool Whip and the cream cheese until smooth. Drain the pineapple, reserving juice for use in the Jell-O. Make Jell-O as directed on the boxes (2 large boxes) using only 3/4 amount of water and the reserved juice as part of the cold liquid. Reserve 1 cup Jell-O. Quick chill remaining Jell-O until almost set, stirring occasionally.
Cook chicken and debone. Mix mushroom soup and celery soup in casserole dish. Cut up chicken and add to mixture. Add garden peas, cooked potatoes and cooked carrots. Add enough chicken broth to make soupy. Salt and pepper to taste. Mix self-rising flour and mayonnaise. Add enough milk to make soupy. Pour over casserole. Bake at 325° until brown on top and hot and bubbly. Tastes great!
Heat to lukewarm the cottage cheese with 1 tablespoon squeeze oleo. Dissolve dry yeast in warm water. Then add egg, dill seed, onion, salt, sugar, baking soda and squeeze oleo and mix. Add next the flour. Mix until able to knead on floured board. Knead 10 minutes, sprinkling flour on board if necessary until velvety smooth. Put in a greased bowl, turning upside down to butter the underside. Cover with towel and let rise in warm place until double in bulk, about 1 1/4 hours. Punch down and shape into 2 loaves (8 1/2 x 4 1/2-inch) bread pans and let rise again until double in size. Bake at 350° for 25 minutes.
Mix chili, onion and sauce. Let shells thaw. Fill shells with chili mixture and roll up. Place in 9 1/2 x 13-inch baking dish. Put cheese on top. Bake at 350° until cheese bubbles.
Cook the chicken and put in pan. Boil the chicken soup with the chicken broth and pour over chicken. Mix the butter, pepper, flour, buttermilk and salt. Spoon over the chicken. Bake at 425° for 30 minutes.
Saute okra, onions and green pepper in oleo 5 minutes, stirring constantly. Stir in remaining ingredients. Cook over low heat 10 to 15 minutes.
Mix the first 4 ingredients in saucepan. Bring to a boil and boil 1 minute, stirring constantly. Pour into a 1 1/2-quart baking dish and dot with butter. Sift together the flour, sugar, baking powder and salt. Cut in shortening with pastry blender or 2 knives until mixture looks like meal. Stir in milk. Drop by spoonfuls onto hot fruit or berries. Bake until golden brown at 400° for 25 to 30 minutes. Serve warm with juice and cream. Serves 6 to 8.
Put cut-up chicken and onion into the water and cook slowly until tender; add salt. Remove chicken; cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasonings. Continue to simmer.
Sift flour and baking soda together; set aside. Cream butter until softened. Add sugar gradually, creaming until fluffy. Add the eggs in thirds, beating well after each addition. Alternately add dry ingredients in fourths and cream in thirds, mixing until well blended after each addition. Stir in the water. Chill dough for several hours. Using a small amount of dough at a time, roll out about 1/8-inch thick on floured surface and cut with fancy cookie cutters. Transfer to cookie sheets. Bake at 350° for about 12 minutes.
Combine melted butter with other ingredients. Bake in a 9 x 12-inch pan for 30 minutes at 400°.
Cream peanut butter and butter. Mix in sugars thoroughly. Beat in egg and vanilla. Sift dry ingredients, then mix slowly in creamed mixture. Chill 1/2 hour. Roll into small balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 350° for 15 to 18 minutes.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350° for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.
Cook all ingredients in double boiler, except vanilla, until thick. Add vanilla after it thickens. Pour into baked pie shell. Top with meringue. Brown meringue in oven for about 10 to 15 minutes at 275°.
Mix well and pour into boiling water. Stir until thick. Cover biscuits with mixture and top with butter.
Combine all ingredients; mix lightly. Cover; chill at least 2 hours or up to 24 hours, stirring occasionally. Drain. Makes 7 cups. Serve as an appetizer with sturdy chips or in lettuce cups as an accompaniment salad.
Mix prepared cucumbers, onions, salt and water in a 2-quart bowl (not aluminum) and let stand about 2 hours. Drain, but do not rinse. Return cucumbers, etc. to bowl and add sugar, vinegar and dill. Let stand, stirring from time to time, until sugar has dissolved completely and liquid covers vegetables. Pack in glass or plastic freezer containers (leave 1-inch headspace). Seal tightly and freeze. Makes about 4 cups.
Combine all ingredients well. Let stand overnight in refrigerator. Serve with pork or other meats. Keep refrigerated.
Combine all ingredients and pour into 9 x 13-inch baking dish. Bake at 350° for about 1 hour.
In a bowl, mix mayonnaise, cilantro and comino. Spread evenly over 4 tortillas. Sprinkle with cheese and olives. Place tortilla on top. Heat a 12 inch non-stick skillet to medium heat. Lightly spray with cooking spray. Cook quesadillas for 2-3 minutes or until starting to brown, turn over and cook 1-2 more minutes until lightly browned. Cut into small wedges and serve with salsa if desired.
Mix wafers, butter, orange juice and powdered sugar; roll into small balls. Makes about 100.
In a large bowl, mix 1 1/2 cups flour, 2/3 cup sugar, salt and undissolved yeast. Heat milk, water and butter until liquids are very warm (120° to 130°). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft batter. Cover; let rise in warm, draft free place, until doubled in size, about 45 minutes. (For Fleischmann's RapidRise yeast, cover batter. Let rest 10 minutes. Proceed with recipe.)
Prepare pudding mix as directed. Don't drain fruit. Mix all the fruit together with the box of vanilla instant pudding mix. Place in refrigerator.
Bring butter, sugar, milk and cocoa to a boil for two minutes or longer. Remove from heat and add peanut butter, vanilla and oats. Mix well. Drop from teaspoon onto waxed paper and chill thoroughly.
On a plate, mix the flour, salt and pepper. Coat the chicken on both sides with flour mixture. Shake off excess.
Dissolve yeast in water. Add buttermilk and mix. In a separate bowl, combine flour and sugar. Cut in shortening; add buttermilk mixture. Roll out and cut into biscuits. Bake at 450° for 10 to 12 minutes.
Cream butter and sugar. Add water and vanilla; mix well. Add flour and nuts; chill for several hours. Shape in balls or crescents; place on ungreased cookie sheet in slow oven (325°) for about 20 minutes. Cool slightly; roll in powdered sugar.
Tear or cup spinach into pieces. Cut tops off of onions and add to spinach. Chop onions and add also add water chestnuts and bacon. Mix dressing in the order as listed in a blender. Pour over salad, toss to coat. Serve.
Cream butter and sugar until fluffy. Add well beaten eggs and blend chopped nuts and fruit in medium-size pieces. Mix with part of flour. Sift remaining flour and baking powder together. Fold in eggs and butter and mix. Add flavoring mix. Add fruit and nuts; mix well. Pour into greased paper lined tube pan. Place in cold oven and bake at 250° for 3 hours. Cool in pan.
Let pie crust come to room temperature according to package directions. Preheat a baking sheet in a 375° oven.
In Dutch oven, saute first four ingredients in hot oil until tender. Add meat, 1 pound at a time. When meat is cooked, drain. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Adjust seasoning to taste. Goes great with cornbread.
Cream margarine, Crisco and white sugar. Add unbeaten eggs. Add plain flour and sweet milk. Add vanilla and baking powder. Use 2 layers of wax paper in tube pan. Put cake in cold oven. Bake at 340° to 350° for 1 hour and 20 minutes. Cool in pan.
Cut each hot dog into 4 pieces. Cut bacon slices in half. Wrap each hot dog piece with a half slice of bacon; fasten with toothpick. Put in crock-pot on lowest temperature. Cover with brown sugar and let go for 3 to 4 hours.
Boil and debone chicken. Reserve broth to cook spaghetti in. In a large skillet, mix together the bell pepper, onion, soups, pimentos and garlic, adding a little water, if needed. Simmer until vegetables are tender. Pour sauce in large casserole dish. Add chicken and cooked spaghetti. Cover top with grated cheese and place in oven until the cheese is melted.
Combine veggies in saucepan with water; boil until veggies are 2/3 cooked. Drain excess water. Add meat, milk and cream to saucepan; simmer for 15 minutes. Add cornstarch to thicken. Season to taste.
Place zucchini, onions and salt in a large bowl; mix well and cover. Refrigerate overnight. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for 1 hour. Place mixture in a heavy pot with remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes. Cool completely and store, covered, in the refrigerator for up to 4 weeks. Or sterilize 3 or 4 pint-size canning jars in boiling water for 10 minutes. Carefully remove jars with tongs. Let rest until relish comes to room temperature. Store in cool, dark place for up to 6 months.
Cream together the cream cheese and butter. Add milk and pudding, mixing slowly and thoroughly. Add vanilla. Fold in Cool Whip. Alternate layers of crumbs and pudding mixture, beginning with crumbs. End with layer of cookies approximately 1/2-inch thick.
Wash and cut up broccoli. Partially boil in boiling water in which salt has been added. Drain. Layer broccoli and ham on bottom of a 9 x 13-inch baking dish. Sprinkle cheese over all. Mix other ingredients in another bowl and pour over top. Bake until done, about 45 to 55 minutes. Serve with fresh fruit.
Combine all ingredients; mix well. Bake in well-greased skillet or pan for 35 minutes in 400° oven.
Drain fruit. Add to cottage cheese and Cool Whip. Just before serving, add dry Jell-O and stir to mix.
Cook one cup macaroni until tender. Saute the onion in butter. Add tomato juice and thicken slightly. Combine drained macaroni with the sauce and diced vegetables. Place in a baking dish and bake until celery and carrots are done.
Throw everything in blender. Fill blender with milk (evaporated milk works well). Blend everything until thoroughly mixed. Pour mixture into a buttered casserole dish. Bake at 400° for 1 hour or until knife comes out clean.
In large pitcher or punch bowl, stir together the lemonade, pineapple and daiquiri concentrates. Add cold water, stirring gently. Add ice cubes or ice ring, then float berry slices atop. Serves 15 (4 ounce) servings.
Wrap pork tenderloin in bacon. Combine next 6 ingredients and pour over bacon wrapped pork tenderloin. Marinate 2 hours to overnight (turning in marinade occasionally). Remove wrapped tenderloin from marinade (reserve marinade). Roast/bake in a 300° oven or grill on barbecue until tenderloin registers done on a meat thermometer. (Varies by cut/size of tenderloin and/or preference of doneness, i.e., medium-rare, etc.)
Mix together. Great for steak or fish (skin up). Marinate for 4 hours.
Prepare Kraft dinner as directed on package. Add soup, tuna fish, mushrooms, milk and onion; mix well. Pour into a 2-quart casserole.
Mix milk, water and pudding mix. Beat well, chill 5 minutes. Fold in Cool Whip. Place a layer of wafers, bananas and mixture. Chill and serve.
Melt butter, add flour and blend. Gradually add milk and seasonings. Cook over low heat until thickened. Pour hot mixture into egg yolk and beat.	Cook mixture 2 minutes, remove from heat. Add sherry, bread crumbs, crab, parsley and onion; mix gently. Pour into 1 1/2-quart casserole and bake for 20 to 25 minutes in 350° oven.
Melt butter and brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add milk; cook and stir to boil. Cool for 10 minutes; add confectioners sugar until of spreading consistency. Beat well. Spread on cooled cake.
In food processor beat eggs on high for 3 minutes. Gradually add sugar, canned pumpkin and lemon juice.
Spray spring-form pan with cooking spray. Remove filling from Oreos and crush cookies, also crush the peppermints. Place half of the cookie crumbs in bottom of pan, then a layer of ice cream. Sprinkle peppermint on ice cream. Repeat with crumbs and ice cream. Cover with wax paper and pack in pan. Uncover and sprinkle with remaining peppermints and freeze at least 2 hours.
Heat oven to 350°. For topping, combine oats, brown sugar, flour and cinnamon. Mix well. Stir in melted margarine and water. Mix until crumbly.
Stir together first three ingredients, then add egg yolks. Stir milk into mixture a little at a time. Cook on top of stove until thickened.
In a 5-quart pan, greased, place items in order. Cover. Bake at 350° for 3 hours. Serve 6 to 8 people.
Stir together flour and allspice. Combine oil, sugar, egg and vanilla; mix well. Add flour mixture and oats. Stir in apples and nuts; spread in greased and floured 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes or until done by toothpick test.
Combine all ingredients (hash browns may still be frozen, but they handle easier thawed). Put in a 9 x 13-inch pan. Combine 2 cups crushed corn flakes and 1/4 cup melted oleo. Pour over vegetables in pan and bake 45 minutes at 350°.
Cream butter and sugar. Add eggs and beat well. Add flour; beat. Put in a well-greased and floured tube cake pan. Bake 1 hour at 350°.
Preheat oven to 325°. Saute onions and garlic until transparent, then put in small bowl. Trim meat and cut into cubes. Dredge meat in flour, salt and pepper and brown meat. Place meat into glass baking dish and spread veggies over top. Sprinkle with parsley, nutmeg, thyme and bay leaf. Pour beer and sprinkle brown sugar over all. Can use wild game meat, works well. Cover and bake for 2 1/2 to 3 hours.
Mix cream cheese, onion, crushed pineapple and salt. Form a ball and roll in pecans.
Combine sugar, 1 cup of half-and-half, syrup and butter. Cook over medium heat for 7 to 8 minutes until mixture comes to a full boil. Add remaining half-and-half and cook at a slow boil until mixture reaches 245 degrees on a candy thermometer (this takes a while). Add vanilla. Pour into a greased 8 or 9 inch square pan and let cool. Cut into pieces.
Combine all ingredients in a large Dutch oven with tight cover. Cook in a 300° oven, covered, for 4 hours. Do not uncover while cooking. Or cook in covered crock-pot for 6 to 8 hours. Makes 6 servings.
Cook potatoes, salts and onions in water until soft. Add all ingredient to water mixture. Heat until hot.
Clean cranberries and put orange and cranberries through food chopper. Use orange rind; add pineapple, sugar and pecans. Use juice from pineapple and cranberries to dissolve gelatin, adding water if necessary to bring to 2 cups. Mix gelatin and cranberry mixture. Serves 8.
Saute chopped onion in oil; lift brown onion out of pan. Roll cut up chicken in flour, salt, pepper and paprika; brown well in the oil. Put fried onion back in pan. Add 1 1/2 cups water. Cover; let simmer until tender, about 45 minutes. Add cooked noodles with a dash of paprika 5 minutes before serving (optional). Add 1/2 pint sour cream 10 minutes before serving.
Mix all together and spoon into Pam sprayed casserole dish. Cover and cook at 350° for 30 minutes.
Combine flour, sugar, salt, soda and cinnamon. Add eggs and oil. Stir in vanilla, pineapple, bananas and 1 cup nuts. Bake in 13 x 9-inch cake pan. Bake at 350° for 25 to 30 minutes.
Line a large cookie sheet with foil and place saltines, sides touching, in rectangle shape on foil. Turn sides of foil up close to crackers. Melt butter; mix with sugar and boil 3 minutes (stir constantly or it will burn). Pour sugar and butter over crackers to cover well. Place in a 400° preheated oven for 7 minutes. Remove and pour chocolate morsels over hot crackers. When they melt, spread over crackers well. Chill in refrigerator until firm. Break into pieces.
Michigan State University now recommends that we hot pack tomatoes for canning and not do them by cold pack. Also, processing time for tomatoes, tomato juice, applesauce and fruit purees have been changed. Use the times given to ensure a safe home canned product.
Combine all ingredients and pack into an ungreased loaf pan. Bake at 350° for 1 hour and 15 minutes.
Grate cheese and mix with sausage and Bisquick. You will have to use your fingers to work together until well blended. Roll into small balls and bake at 350° for 12 to 15 minutes.
Cut cucumber lengthwise in half. Seed and cut into thin slices. Mix cucumber and remaining ingredients in 1 1/2-quart saucepan. Cook over high heat 1 to 2 minutes, stirring frequently, until cucumber is crisp-tender.