HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over sugar, salt and shortening. Mix until dissolved. Let stand until lukewarm. Dissolve 2 yeast cakes in 1/2 cup lukewarm water. Mix with other ingredients. Add 2 beaten eggs. Start adding flour gradually until all is used up. Set in refrigerator overnight. In the morning take out and knead on board. Form into 3 little balls and put in cupcake pans. Let raise for 3 hours in warm place covered with a damp cloth. When raised nicely, bake in 400° oven for 15 to 20 minutes. Brush top with butter before baking.
Cream together the butter and brown sugar. Beat in egg and vanilla until smooth. Beat in flour, baking soda and salt. Stir in walnuts and maraschino cherries. Shape dough into a roll about 14-inches long. Wrap in foil or plastic wrap in refrigerator overnight.
Boil potatoes until almost done. Cool and put in refrigerator overnight. Next day, peel potatoes, slice on large side of grater. Melt butter and put in 13 x 9-inch baking dish. Place potatoes on top, sprinkle with salt, pepper and minced onion. Pour cream over top. Bake at 300° for 1 hour.
Mix ingredients well, then with a tablespoon, put in the frying pan and shape into a patty. Fry in shortening on both sides until brown.
Mix all this in large bowl with your hands. Roll out pie crust and fill with meat mixture. Place top crust on and seal well. Bake at 425° for 10 minutes and at 350° for 45 more minutes.
Peel and slice apples thin. Add sugar; stir thoroughly and let stand 15 minutes. Add 1 tablespoon instant clear gel at a time, stirring thoroughly after each addition. Pour immediately into pie crust. Bake at 350° for 1 hour.
Line 13 x 9-inch baking pan with aluminum foil, extending over side of pan. Grease foil. Butter sides of large heavy saucepan. Combine sugar, milk, pumpkin, butter, pumpkin pie spice and salt in buttered pan. Stirring constantly, bring to a boil over medium heat. Remove from heat; add marshmallows, vanilla chips, walnuts and vanilla. Stir until dissolved. Pour into greased pan. Chill until firm. Keep refrigerated when not serving.
To start, wash, peel and dice apples. Place in a medium size saucepan and add 1/4 cup of water. Heat apples and water to a boil over medium heat. Slowly reduce heat. Simmer for about 5 minutes, stirring occasionally to break up the apples. Stir in remaining ingredients. Heat to a boil. Stir for 1 or 2 more minutes or until apples are done to your taste.
Boil ingredients for 2 minutes. Beat until thick enough to spread. Spread quickly.
In a 13 x 9-inch casserole dish, place meat (cut up) on bottom. Place vegetables over meat. Mix soup and milk together; pour over vegetables. Sprinkle stuffing over soup mixture. Boil butter, seasoning packet and broth; pour over stuffing. Bake 1 hour at 350° or microwave 30 minutes.
Mix all ingredients together; place in baking dish. Add 1 c. crushed potato chips over all. Bake 350° for 30-35 minutes.
In a large skillet over medium heat, brown ground beef. Add onion, black-eyed peas, undiluted soups, enchilada sauce and garlic. Stir.
Cook bacon until crisp; set aside. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper. Crumble bacon; stir in 1/2 of bacon into egg mixture. Pour mixture into a 9-inch pie plate. Bake at 350° for 30 to 35 minutes or until a knife inserted halfway between center and edge comes out clean. Sprinkle top with remaining bacon.
Mix refried beans with taco seasoning and spread on bottom of jelly roll pan. Mix cream cheese and sour cream. Spread over bean mixture. Add salsa and garnish with lettuce, tomatoes, olives, add cheese last. Serve with fritos or Doritos.
In a saucepan, braise onion in butter. Add wine slowly then add both cans of corn. Stir. Add milk and seasonings. Very easy but so tasty.
Brown hamburger; drain grease. Add pizza sauce, Hunt's sauce and 2 tablespoons Italian seasoning mix. Bring to a boil. Simmer 5 to 10 minutes. Combine with cooked noodles. Put in a 13 x 9-inch pan. Sprinkle cheese and place pepperoni on top. Bake at 350° until cheese is good and melted.
Dissolve gelatin in hot water. Stir in salt and vinegar. Add remaining ingredients. Pour into desired mold or pan. Chill.
Melt together the butter, peanut butter and chocolate chips. Add vanilla. Pour over Crispix. Stir well. In large trash bag, put the powdered sugar and cocoa. Pour in cereal mixture, toss and mash around until it is pretty well coated.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add sugars and oleo. Stir until oleo melts. Add eggs. Mix well. Add dry ingredients and mix well. Stir in chocolate chips and nuts. Bake in 13 x 9-inch floured pan at 350° for 40 minutes or until done in center of cake.
Cut meat in 4 portions. Combine flour and salt; pound into meat. Reserve remaining flour for sauce. Brown meat in Crisco; transfer meat to shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add tomatoes, celery, carrot, onion and Worcestershire sauce to drippings in skillet and cook. Stir constantly until mixture boils. Pour over meat. Cover and bake at 350° for 2 hours or until meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for a few minutes to melt cheese. Serves 4.
With mixer cream sugar and margarine; add eggs one at a time. Add flour and lemon flavoring. Mix well. Flour cherries, raisins and nuts; add to mixture. Bake in tube cake pan at 250°or 300° for approximately 2 hours.
Brown meat. Drain. Add taco seasoning mix and water according to package (usually 3/4 to 1 cup water). Put a layer of tortilla chips in the bottom of a 9 x 13-inch pan. Cover with meat mixture. Spread warmed refried beans over the meat. Cover refried beans with salsa. Bake for 1/2 hour at 350°. Remove and add a layer of grated cheese. Top with shredded lettuce and diced tomato.
Combine the first 3 ingredients. Let stand overnight. Toss together the apples, nuts, salt and grapes. Fold in cranberry mixture. Fold in whipped cream. Refrigerate several hours before serving.
Measure flour, baking powder, salt and sugar into sifter. Stir shortening to soften. Sift dry ingredients. As you stir, add milk and extract. Beat 2 minutes at medium speed of mixer. Add eggs and yolk. Beat 1 minute more. Bake in greased and floured 9-inch tube pan at 375° for 50 to 55 minutes. Cool for 15 minutes. Loosen and turn right side up.
Put all together in mixer, mix well and pour into well-greased and floured Bundt pan. Bake 1 hour at 350°.
Melt chocolate chips. Add milk, vanilla, nuts and crumbs. Stir until well mixed. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. They burn easily, so watch carefully!
Combine 1 cup water, sugar and cranberries in saucepan. Bring just to a boil. Remove from heat, cover and let cool for 5 minutes. Combine 1 cup boiling water and jello. Stir until dissolved. Add 1 cup cold water, cranberry mixture and lemon juice. Chill until thickened. Fold in remaining ingredietns and chill until firm.
Grease a 9-inch spring-form pan with margarine. Dust with graham cracker crumbs. In a large mixing bowl, beat cream cheese until soft. Beat in eggs, 1 cup sugar and vanilla. Pour into prepared pan and bake at 350° for 30 minutes. Combine sour cream, 1/3 cup sugar and vanilla. Spread over top of baked cheesecake and return to oven for 15 minutes. Cool, then refrigerate to store.
Boil chicken with water until tender. Add broth to make nine cups. Add all other ingredients and simmer until the flavors blend. Serve with Monterey Jack cheese.
Cream shortening and sugar; add eggs and fold in flour, salt and baking powder. Add lemon extract and pour hot water over raisins. Let set for 2 hours, then add to cake mixture. Add nuts. Bake at 350° for 1 1/2 hours.
Place chicken into a large glass baking dish; top with Veg-All. Mix soups together and spread over vegetables. Spread topping mix over soup mixture. Bake at 350° for 45 minutes or until desired doneness.
Mix 8 1/2 cups water with 2 cups sugar. Cook until sugar is dissolved. Chill. Use a 2 gallon container. Divide. Add pineapple juice and lemon juice to each jug. Then finish filling the jugs with water when ready to serve. Add 1 quart ginger ale to each jug. Add food coloring, if desired. Makes 2 gallons or 50 punch cups.
Preheat oven to 375°. Grease jelly roll pan, 10 x 15 x 1-inch. Line with waxed paper. Grease and flour the paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Mix the rice with the soups and spread in large casserole. Brush chicken with butter; season with salt and pepper. Arrange on top of rice mixture. Bake at 300° for 2 hours, uncovered.
Place onion and butter in 1 1/2-quart microwave-safe casserole. Cook at High, uncovered, for 1 minute. Stir in gravy, milk, broccoli, pepper and nutmeg. Cook, covered, at High for 2 minutes; stir. Cover and cook 2 to 3 minutes longer or until broccoli is tender. Stir in cheese. Cover and cook at Medium (50%) for 1 to 2 minutes or until cheese is melted. Stir. Garnish with stuffing mix, if desired. Makes 2 servings.
Cook macaroni according to package directions. Rinse in cold running water. Drain well. Brown ground beef lightly; drain and cool. In large bowl combine meat, sour cream (or Ricotta cheese), Parmesan cheese and beaten eggs. Combine macaroni with cheese mixtures. Cover bottom of 9 x 13-inch baking dish with part of the sauce and pour entire mixture of macaroni in dish. Cover with generous amount of sauce and additional grated cheese. Cover and bake at 350° for 40 minutes. Makes 10 servings.
Cook spaghetti al dente, drain. Stir in butter, Parmesan cheese and eggs. Chop well with knife and fork, form into greased 9 x 12-inch pan and a 10-inch pie plate as the crust. Cook ground beef and onion; drain off fat. Stir in tomato sauce and paste, sugar, water and seasonings. Cook for about 30 minutes on low heat. Spread sour cream on spaghetti crusts and fill with meat sauce. Cover with Mozzarella cheese. Bake at 350° for 30 to 45 minutes until bubbly. May be frozen after it is prepared and baked later.
Crumble 1/2 of cake in large bowl. Add layer of pudding and pineapple. Sprinkle with coconut. Continue to layer until ingredients are all used. Top with Cool Whip. Garnish with strawberries. Chill before serving.
Break up dried beef into little pieces and layer in bottom of 9 x 12-inch baking dish. Wrap each chicken filet in a strip of Sizzlean and place on top of dried beef. Pepper- don't salt- chicken. Mix together remaining ingredients (except rice) and pour over chicken. Cover tightly with foil. Bake 3 hours at 325°. Remove foil and brown, if desired. Serve over rice. May be prepared a day ahead.
Mix all ingredients together, sprinkling lemon juice over all. Cover with cheese and potato chips. Bake at 350° for 30 minutes. This can be fixed ahead and frozen, leaving the cheese and chips off until time of baking.
Mix well together with large spoon. Garnish with nuts, marshmallows and cherries.
Mix in order given. Put teaspoonful in slice of bread. Roll, fasten with toothpick. If possible, place in the refrigerator overnight or for 24 hours. Brush sandwiches with melted butter. Toast in 450 degree oven ---Serve!
Mix and roll meat, rice and onion into balls; brown in skillet. Then place into casserole dish. In saucepan, add tomato juice or sauce with brown sugar. Bring to boil and pour over meatballs. Bake at 350° for 1 hour.
Combine sugar, milk and marshmallows. Stir well and cook on medium high. When marshmallows begin to boil, time 5 minutes, stirring frequently. Remove from heat and pour chocolate chips in hot syrup mixture. Beat mixture until chips dissolve (use a wooden spoon). Beat about 1 to 2 minutes longer and pour into buttered dish. When cool, cut into pieces. Makes about 2 pounds.
Take cereal bowl. Add Special K or cereal of your choice. Add milk and sugar. Have side order of toast and juice, if desired. Enjoy!!
Heat oven to 375°. In a 10-inch skillet, cook zucchini and onion in margarine until tender about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in an ungreased 11-inch quiche pan or 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18 to 20 minutes or until a knife inserted near center comes out clean. If crust becomes too dark, cover with foil during last 10 minutes of baking. Let stand for 10 minutes before serving.
Mix everything together, but the soup. Make patties. Roll in flour and fry until brown. Put in casserole and pour soup on top. Bake at 350° for 30 to 45 minutes.
Combine crumbs, cheese, parsley and spices. Dip fish in melted margarine. Roll in crumb mixture. Arrange in well-greased baking dish. Bake 20 to 25 minutes at 375°. Yield: 6 servings.
Beat eggs well, add mayonnaise and beat. Add egg mixture to undiluted chicken soup. Add remaining ingredients except slivered almonds. Grease flat casserole dish well. Add mixture and bake 1 hour at 350°. Refrigerate and reheat the next day for 1 hour at 250°. Put almonds on top before reheating. Cut into squares and serve with the sauce.
In a Tupperware pan, spread lettuce evenly. Next sprinkle celery, green pepper and onion. Spread frozen peas evenly, 2 cups mayonnaise over peas and sprinkle with the sugar and cheese. Break up bacon and place on top. Seal and leave overnight in refrigerator.
Dissolve yeast in 1/4 cup lukewarm water. Beat egg until light. Add sugar, salt, butter and yeast. Beat well. Add milk and flour alternately until the dough is smooth and stiff. Knead well. Put in greased bowl in warm place and cover. Let rise until double in bulk (about 2 hours). Push down and allow to rise again. Roll out and cut with biscuit cutter. Place on greased baking sheet or in shallow biscuit pan covered in a warm place and let rise about 1 hour. Bake in 425° oven for about 20 minutes.
Combine ingredients in blender until frothy. Before serving, combine mixture with 1/2 cup crushed ice. Yields 48 ounces.
Finely chop green and red cabbage, grate carrot and chop onion (if desired). Crumble Ramen into small bits. Mix everything together. Add dressing; mix well. Refrigerate before eating.
Cut up ingredients separately. Place each ingredient in layers, your choice. Pour Marie's cole slaw dressing on top. Place in refrigerator until chilled. Serve.
In the bottom of the crock-pot, cook sauerkraut and sausage until sausage is cooked throughout. Note: You may need to drain some juice off your sauerkraut depending on whether or not it is vacuum packed. Layer mashed potatoes over sauerkraut and sausage. Then add cheese and bread crumbs and cook until cheese is melted, about 15 minutes on low.
Mix all ingredients and refrigerate. Serve with fresh carrots, green pepper, cucumber, broccoli and cauliflower.
Blend all ingredients and store in refrigerator. Needs no cooking; great on lettuce salad.
Mix beaten eggs, sugar, water and rice. Boil 10 minutes. Heat milk to boiling point. Add vanilla. Put in crock-pot on low for a few hours. Stir every hour. Eat hot or cold.
Preheat oven to 375°. Let butter come to room temperature. Mix all ingredients well. Drop 1/2 teaspoon on ungreased cookie sheet. Dip tines of a fork in milk and press cookie down. Bake 10 minutes. Can be put together with preserves.
Mix all ingredients with a mixer. Spray two pie tins with nonstick coating and pour mixture into pie tins. Bake at 350° for 35 minutes or until light brown and firm.
Simmer hamburger, onion, tomatoes and mushrooms 15 to 30 minutes with bay leaf and garlic bulb. Add mushroom soup and rice. Simmer until rice is done, covered, 10 to 15 minutes. Stuff blanched green peppers. Add 1/4 cup water to bottom of casserole dish. Bake at 350°, covered, 45 minutes. Uncover and top with shredded cheese. Bake, uncovered, 5 to 10 minutes until cheese melts.
Defrost dough and raise according to package directions. Use 1 loaf for thinner crust and 2 for thicker crust. Knead and roll out to fit pizza pan. Place small amount of olive oil on bottom of pan. Add spaghetti sauce, vegetables and meat. Top with the shredded cheese. Add any additional ingredients (if desired) and sprinkle top with Parmesan cheese. Bake at 425° for 40 minutes. Let stand 5 minutes before cutting. Enjoy!
Melt 1 stick margarine in Dutch oven and fry meat until brown; add onions, celery and garlic. Stir and cook until soft. Add Worcestershire sauce, broth and 1 stick margarine. Stir well and bring to a boil. Season to taste. Add rice, 1/2 cup chopped green onion tops and 1/2 cup minced parsley that has been wilted in 1/4 stick margarine. Mix well and simmer for 2 hours.
Sift sugar and flour. Add eggs and mix well. Add butter, milk, lemon juice and rind. Beat with mixer until thoroughly blended. Pour into unbaked pie shell. Bake in moderately hot (375°) oven 35 to 45 minutes.
Combine cornstarch, sugar, pineapple, cherries, liquid and butter. Cook until thick. Add lemon juice, nuts and coconut. Cool and spread on cake. Enough for 3-layer cake.
Grease baking dish. Put chicken into dish. Drizzle with melted margarine. Prepare a batter of flour and milk; pour over chicken. Warm broth and soup together; pour over batter. Bake at 350° for 45 minutes, or until golden brown.
Cream the butter and sugar. Beat in egg. Combine and add flour, salt and vanilla. Chill dough 3 to 4 hours (this is the secret to success!). Roll out in 2 pieces of waxed paper. Cut. Bake at 350° for 8 to 10 minutes. Yields 60 (2-inch) cookies.
Brown the ground chuck. Chop it into small pieces. After it is almost done, add diced onion and let them saute and add tabasco sauce if you want to. Boil rice according to directions on box and add to meat along with salsa, undrained tomatoes and cheese and let simmer until cheese is melted. Save a little cheese to sprinkle on top. Serve with corn chips to dip with.
Pour into unbaked crust. Bake at 425° for 10 minutes, then at 350° for 40 minutes.
Stir margarine or butter into dressing mix. Use half on bottom of casserole dish. Add squash and carrots, then cream mixture. Sprinkle rest of dressing over top. Bake in a 325° oven for about 30 minutes.
Cook cubed chicken until done. In a small saucepan, combine all ingredients and cook until sugar is dissolved and mixture comes to a boil. Pour mixture over chicken and heat thoroughly.
In large skillet, mix butter and Worcestershire sauce over medium heat. Add chicken breast, salt and pepper to taste. Spread A.1. steak sauce over chicken and cover. Cook on low to medium heat for 15 to 20 minutes. Serves 4 to 5.
Combine dry ingredients. Add buttermilk until a little more than pasty. Put in eggs and oil; mix well. Pour into a medium size iron skillet that has been oiled and placed in oven to heat. Bake at 425°. Check at 20 minutes.
Beat egg well. Add oil and sugar. Gradually add zucchini. Sift dry ingredients together. Add to egg mixture. Fold in nuts and raisins. Bake at 325° for 1 hour. Use loaf or tube pan.
In a bowl, combine milk, pudding and pineapple; mix well. Fold in whipped topping. Cut cake horizontally into 3 layers. Place the bottom layer on serving plate. Spread with 1/3 cup of pineapple mixture. Repeat with next layer. Place top layer on cake. Spread with remaining pineapple mixture. Sprinkle with coconut and garnish with a ring of cherries. Serves 12.
In a large bowl, beat the eggs, then add the milk, corn, oil, pimentos, onion, jalapeno, salt, garlic and cornmeal. Mix until well blended. Pour into a lightly greased 1 1/2-quart casserole. Bake for 1 hour or until set at 350°. On removal from oven, sprinkle with 2 cups grated cheese.
Drain pineapple. Place in bottom of casserole dish. Mix cheese, sugar and flour. Sprinkle over pineapple. Top with Ritz crackers. Pour melted margarine over top. Bake at 325° for 20 minutes.
Mix all ingredients together and cook over medium heat until drops of icing form a soft ball when dropped in cool water. Remove from heat and let cool. If icing becomes too stiff, add a tablespoon of milk and heat slightly.
Combine brown sugar and egg in a large bowl, beating at medium speed of an electric mixer until smooth. Stir in applesauce. Sift together flour, baking powder, soda, salt and cinnamon. Gradually add to egg mixture, stirring to blend. Add 1 1/2 cups oats, raisins, walnuts and oil; stirring well.
Place all ingredients in large pot. Put on medium heat to boil, about 2 minutes. Lower heat. Pack into hot sterilized jars. Seal with hot, sterilized lids and rings.
Mix jello according to box directions. Mix in sour cream and Cool Whip until uniform.
Pare and core apples and place in baking dish. Fill centers with 1/2 cup sugar packed firm. Make a custard of milk, beaten eggs and 1 cup of sugar. Pour over apples and grate plenty of nutmeg over top. Bake in slow oven for 1 hour. Serves 6.
Cut cooked chicken into large bite-size pieces. Place in bottom of casserole. Combine soups and sour cream. Pour over chicken. Mix Ritz crumbs with melted margarine. Sprinkle over all. Bake at 325° to 350° for 30 minutes.
Cook apples until done. Drain well and mash. Add remaining ingredients and mix well. Use biscuit or make own dough; roll out a small circle. Fill with apples. Fold over and press together with fork. Fry in a large skillet.
In a large saucepan, cook ground beef, pepper and onion until lightly browned and onion is tender. Drain fat from pan. Stir in milk, soup, corn, diced tomato and cheese spread. Cook and stir over medium heat about 5 minutes or until heated through. Makes 4 servings. Serve with tortilla chips or can be used as a dip.
Heat oven to 350°. Mix thoroughly the flour, butter and confectioners sugar. Press in an ungreased 8 x 8 x 2-inch square pan with 1/4 edge up sides. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool. Cut into squares.
You will need a deep fryer or casserole pan with oil to cover and a pastry bag.
Heat oven to 350°. Grease and flour a 12-cup Bundt pan. Mix cake mix, pudding mix, sour cream, water and eggs in large mixing bowl. Blend on low speed 1 minute, then on medium speed for 3 minutes more. Fold in chocolate chips. Spoon into Bundt pan and bake for 58 to 62 minutes. Then place on wire rack to cool for 30 minutes.
Combine beef, pork, salt, pepper, rice and onion with 1 can of tomato sauce. Cover cabbage leaves with boiling water for 3 to 4 minutes. Drain. Divide mixture of meat onto center of each leaf. Roll up, tucking ends in securely. Brown in hot oil. Mix remaining can tomato sauce with brown sugar and lemon juice. Pour over rolls; simmer, covered, 1 to 1 1/2 hours, basting occasionally. Makes 6 servings.
Cook bacon in large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Add next 7 ingredients to drippings; cover and cook 10 minutes, turning cabbage once. Add sausage; cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with slotted spoon and sprinkle with bacon.
In medium saucepan, combine sugar, margarine and evaporated milk. Stir to mix well. Bring mixture to a boil, stirring constantly. Boil for 2 minutes or to soft ball stage on candy thermometer. Remove from heat; add vanilla and peanut butter and stir vigorously. Pour icing over yellow sheet cake. Let set to allow icing to harden.
Brown ground chuck and add chili powder (put aside). Cook package of spaghetti; saute bell pepper and celery. Add it to spaghetti sauce. In a casserole dish, put a layer of spaghetti, layer of meat and layer of sauce, with cheese on top. Repeat layers with the last layer being cheese. Preheat oven to 350°; cook until cheese is melted.
Dissolve yeast into hot water; add salt, sugar and olive oil. Add to hot water the flour. Knead until smooth. Place in greased bowl. Cover. Put in warm place for 1 hour. Roll out. Use the topping and sauce of your choice. Bake at 400° until done.
Cut carrots into long strips, julienne style. Add sugar to water and boil carrots for 15 minutes. Saute onion in butter and place in baking dish. Add carrots and salt and pepper to taste. Bake at 400° until tender.