HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flours together. Combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Heat milk, water and margarine together to 120° to 130°. Pour in yeast mixture and beat for two minutes at medium speed. Add eggs and 1/2 cup flour and beat 2 minutes at high speed. Add enough remaining flour to make stiff batter. Cover bowl tightly with foil or plastic wrap. Refrigerate 4 hours. Roll dough on floured board. Cut rolls and place on buttered pans. Brush butter on tops of rolls. Cover and let rise for about 1 hour. Bake at 375° for 20 minutes or until golden brown.
Drain dills, discarding juice, and cut each into 1/4-inch slices and repack in jar. Combine sugar, vinegar and spices; bring to boil for 1 minute. Cool slightly. Strain out spices. Pour warm syrup over pickles. Store in refrigerator for 1 week before using.
Preheat oven to 350°. Place ingredients in 8-inch pan in order listed above. Stir. Pour hot water over all. Bake in 350° oven for 35 to 40 minutes.
Place chicken in lightly greased 9 x 13-inch glass baking dish. Top each piece of chicken with slices of Swiss cheese. If using mushrooms, lay them over the cheese. Mix the soup with wine and pour over chicken. Spread stuffing mix over top and drizzle butter over stuffing mix. Bake for 1 hour at 350°. Serves 6.
On a salad plate, place a nest of shredded lettuce; top with diced celery, then crab meat. Leave space in the center for the cocktail sauce. Either serve the sauce in miniature au gratin dishes or put directly on the lettuce.
Sift together flour, baking powder soda and spices. Beat eggs. Add sugar, oil and vanilla. Mix thoroughly. Add egg mixture to flour mixture and blend together. Add shredded zucchini and nuts. Bake at 325° for 1 hour or until it tests done. Makes 1 large or 2 medium loaves.
Put clove of garlic in bottom of each jar. Then cover with small layer of kraut. Clean banana peppers. Stuff with little kraut or either whole Li'l Smokies or pieces of hot dogs. Then pack in jars. In each jar, add 3/4 teaspoon sugar, 1 1/2 teaspoons pickling salt and 1 teaspoon alum. For 8 quarts of pickles, put 2 quarts white vinegar and 2 quarts water in a pan. Bring to a boil. Pour into jars. Seal with lids. Process 10 to 15 minutes in hot water bath. You could use pint jars. Just use half of each thing the recipe calls for. Makes nice gifts.
Mash bananas, Sweet 'N Low, flour and baking soda together. Add eggs. Place in medium loaf pan and bake at 350° for 45 minutes.
Cream the Crisco and sugar well. Add egg. Mix flour and salt together. Add to creamed mixture. Then add vanilla. Drop by teaspoonfuls on cookie sheet. Place 1/2 pecan on top before baking. Bake at 350° for about 10 minutes.
Line baking dish with pastry. Save 1/2 of pastry for pie crust. Fill crust with sliced green tomatoes.
Preheat oven to 375°. In bowl, combine cream cheese, sour cream, sauerkraut, corned beef, onion, ketchup, mustard and Swiss cheese. Transfer dip to medium sized ovenproof casserole, covered. Bake 30 minutes or until bubbles form around the edges. Remove cover and bake 5 more minutes or until it turns golden. Serve warm with crackers.
Combine sugar and Karo in a 2-quart bowl. Microwave on High for 5 minutes. Stir in peanuts and cook on High for 3 to 5 minutes (until syrup and peanuts are lightly browned). Stir in butter, vanilla and soda until light and foamy. Spread on lightly buttered cookie sheet; cool.
Combine first two ingredients. Cook, drain and mash. Add remaining ingredients, reserving 1/2-cup cheese to sprinkle over top. Pour into buttered casserole. Bake at 375° until firm and cheese is brown.
Brown beef. Drain. Add taco seasoning mix and water per mix directions. Set aside overnight in refrigerator. Shred the lettuce, cut up tomatoes, onions and pepper. Crush up the taco chips. Add cheese and toss with dressing.
Mix together the eggs, milk, bread crumbs, salt, pepper and the ground beef. Form the ingredients into balls and cook on medium heat until done.
Combine all ingredients, except broccoli, in a saucepan until margarine melts. Pour over hot cooked broccoli.
Mix beef, rice, onions and seasonings. Form into small balls. Fry in hot Wesson oil turning frequently, until light brown but not crusty. Add tomato sauce and water. Mix well. Cover and simmer 4-5 minutes. Serves 4.
Mix the flour and sugar. Add milk, eggs, margarine (melted) and vanilla. Mix on low speed. Bake in a glass dish or pie plate for about 45 minutes at 300°. No crust.
Cream all ingredients together until fluffy. Will frost 1 (8 x 4-inch) cake.
Beat butter at medium speed 2 minutes or until soft and creamy. Add sugar and beat at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Sift flour with the next 5 ingredients. Add flour mixture alternately with pumpkin, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 to 30 minutes. Cool in pan 10 minutes before removing from pan.
Mix dry ingredients. Add honey, vinegar, lemon juice and onion juice. Add oil slowly, beating with electric mixer. Very good served over grapefruit, orange and avocado slices.
Cream together margarine and sugar. Spread on Waverly crackers. Bake at 325° for 10 minutes. Cool. Sprinkle with powdered sugar.
Beat egg yolks; add sugar, cocoa, flour and vanilla. Add milk. Mix thoroughly and cook in heavy saucepan. While cooking, add butter. Stir constantly until thick. Pour into two prepared pie shells. Top with egg white icing and brown. Makes two pies.
Mix first 8 ingredients and put in an 8 1/2 x 13-inch casserole dish. Crush Ritz crackers and mix with melted oleo. Cover top of casserole with cracker mixture. Bake at 350° for 45 minutes.
Place sugar, cream of tartar, salt, water and corn syrup in saucepan. Stir over medium heat until sugar is completely dissolved, forming a syrup. Place egg whites in bowl. Beat on high until whites begin to hold shape, about 45 seconds. Continue beating on high, slowly pour hot syrup into egg whites in a fine stream. Add vanilla and continue whipping about 5 minutes, or until frosting loses gloss and stands in stiff peaks. Frost cake immediately.
Mix cream cheese and butter. Add powdered sugar, milk and vanilla. Beat until smooth and creamy.
Mix oleo, onion and macaroni and cook a few minutes and stir while cooking. In a skillet, brown hamburger and drain. Add tomato paste and water. Mix all and cook slow until macaroni is done. Top with slices of cheese. Put lid on to let it melt; serve hot.
Brown hamburger meat and onion; drain. Add remaining ingredients and cook 4 hours in crock-pot or 1 1/2 hours on top of stove. Serve with corn bread.
Cook meat until almost done. Add potatoes, carrots, garlic salt, pepper and salt to taste. Cook until done. Add Gravy Master. Mix cornstarch to water and add to stew. Serve with bread and butter.
Drain salmon; remove bones. Combine all ingredients; shape into patties. Brown in a frying pan on both sides in hot oil until brown. Can be served in bun with lettuce and tomato.
Mix eggs, sugar and oil together in large bowl. Combine flour, soda, baking powder, cinnamon and salt together and add to first ingredients. Add squash and vanilla; mix well. Add nuts and mix. Pour into 2 large greased and floured loaf pans. Bake at 350° for 1 hour.
Cook noodles in boiling water until al dente. Drain. Re-fill pot with cold water. Let noodles sit in water. Heat oil or butter in a 10-inch frypan on medium heat. Saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender. In a large bowl, mix Ricotta and cottage cheeses, eggs, sauteed veggies, spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup Mozzarella cheese.
Mix cake ingredients together and put into a 2 x 9 x 4-inch pan. Bake at 350° for 1 hour or grease and flour a Bundt pan. Bake.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Yield: One 3-layer cake.
Preheat oven to 375°. Place baking sheet on middle shelf of oven. Crumble beef into a large skillet. Add onion and saute over medium heat until meat is no longer pink; drain off fat. Stir in water and seasoning mix. Reduce heat to low, cover and simmer 5 minutes.
Mix ground beef with salt, pepper, onion and dry oatmeal and 1 egg thoroughly. Make patties and lay in casserole dish with sides touching. Bake at 350° for approximately 35 minutes. Turn over after 15 to 20 minutes of cooking. Test for doneness. If they are done, (not pink or bloody inside), drain off excess grease. Carefully open up one can of tomato soup and spread over meat patties. Place in oven again to cook sauce. Turn oven off. Heat from oven is hot enough as it is.
Layer in casserole in order listed. Bake at 425° for 20 minutes.
Cook meat in a skillet until brown and tender. Drain off fat. Combine meat and onions with noodles, cheese, soup, 1 cup water, green pepper, chili sauce, pimento, salt and a dash of pepper. Mix well. Turn into a 13 x 9 x 2-inch baking dish. Combine crumbs and butter; sprinkle on top. Bake in a 350° oven for 40 to 45 minutes, or until hot. Trim with green pepper rings, if desired. Serves 12.
Saute rice, stirring often in oil until brown in large frying pan. Stir in onions. Cook 2 minutes longer. Stir in remaining ingredients. Cover and simmer until rice is tender.
Reserve 1 cup crumbs; mix remaining ingredients. Place in 9 x 13-inch pan. Top with reserved crumbs. Bake at 350° for 45 minutes. Freezes well.
Dissolve yeast in water; set aside. Combine milk, sugar, shortening and salt; cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Cover and let rise in warm place until double in bulk. Turn out on lightly floured surface and shape into rolls.
Cut chicken into bite-size pieces. Combine chicken with sour cream, chillies, 1 can soup and 1-1/2 cups cheese. Spoon 1/10 of filling down center of each tortilla. Roll up and place seam-side down, in greased deep 9x13-inch baking pan. Stir remaining can of soup to soften. Spread over tortillas. Sprinkle cheese over top. Bake at 350 degrees for 45 to 60 minutes. Serves 8 to 10.
Beat margarine at medium speed with electric mixer, about 2 minutes or until soft and creamy. Gradually add sugars, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears.
Mix flour, margarine and nuts together. Press into a 9 x 12-inch pan. Bake at 300° for 20 minutes. Cool completely. Mix cream cheese, Cool Whip, 1 cup powdered sugar and vanilla. Spread onto crust. Boil 1 cup water and add 1 cup sugar and cornstarch until thick. Take off stove and mix with peach jello. Cool, then add peaches. Spread onto second layer.
Brown the beef in a skillet with the onion. Prepare the squash and drain. Layer beef, squash, soup and cheese in a baking dish. Season beef and squash with salt, pepper and garlic salt to taste. Bake at 350° for 20 minutes.
Dissolve yeast cake in 1/2 cup warm water. Mash the potatoes, shortening, eggs and sugar. Scald the milk; let cool. Add milk to potato mixture. Add flour and salt. Mix with a spoon until you can handle without it sticking to your hands. Let rise to double in size. Push down. Make rolls. Let rise to double in size. Refrigerate until ready to make out rolls.
Cook chicken in plenty of liquid. Remove from bones and mix all ingredients. Mix eggs with rice to prevent sticking together. Chicken should be torn in pieces. Bake in shallow pan in a 300° oven for 1 hour. Serve in squares with gravy made from remaining broth.
Brown meat and drain. Cook macaroni and drain. Mix all together. Cook for 1/2 hour or 45 minutes.
Cream together margarine or butter, powdered sugar and vanilla; cream well. Gradually add flour and walnuts. Chill while preparing filling.
Brown beef in oil in 10-inch skillet. Stir in onion, rice, beef broth, 1 soup can water and soy sauce. Bring to a boil. Reduce heat, cover and cook over low heat until liquid is absorbed, about 25 minutes. Stir in green peppers and pimento. Heat thoroughly.
Bring vinegar, water and canning salt to boil; lower heat and fill jars that are packed with cucumbers. Wash cucumbers. Pack sterilized screw top jars with garlic, dill seed and alum. Fill with hot vinegar, water and canning salt mixture and seal.
Bring water to boil in a large saucepan with a generous pinch of salt. Sprinkle in cornmeal, stirring constantly, with a wooden spoon. Cook for 40 minutes, stirring frequently.
Combine cauliflower, ham and mushrooms. Melt oleo; stir in flour. Add milk and cook until thickened. Add cheese and sour cream. Mix with previous mixture and place in a casserole dish. Sprinkle with bread crumbs and add an additional tablespoon of melted oleo on top. Bake, uncovered, for 40 minutes at 350°.
Press rolls together in a pie plate. Cover the crust with chips. Follow the directions for preparing the taco seasoning mix with the hamburger and onion. Put this mixture on top of the chips. Top with some of the diced tomatoes, several dollops of sour cream and then the cheese. Bake at 350° for 30 to 40 minutes. Garnish with the lettuce, tomatoes and salsa before serving. For guests, put the garnishes in separate bowls and let them choose what they wish. More sour cream and black olives could be other optional garnishes.
In blender, combine all ingredients, except oil. Blend until smooth. Add oil; blend again. Makes approximately 3/4 cup.
Cook lima beans. Saute onion and mushrooms. Add to lima beans and add soup. Flavor with salt and pepper and Lea & Perrins sauce. Add artichokes. Heat at 350° for 1/2 hour or until thoroughly hot. Serves 6 to 8.
Dissolve yeast in warm water and set aside. In a large bowl, put 4 cups of flour and baking soda. Cut in lard until it looks like coarse crumbs. Mix together remaining 1 cup of flour with buttermilk. Add yeast mixture. Add buttermilk and yeast mixture to flour and mix well. Turn out onto a lightly floured surface and knead. Place in a well-greased bowl, covered, in refrigerator. Biscuits are ready to bake at any time. When ready to bake, roll and cut as many as you want. Bake in a 425° oven for 15 minutes. Yields around 3 dozen biscuits.
Break graham crackers into parts. Place on cookie sheet lined with aluminum foil. Melt margarine and mix with brown sugar. Pour over graham crackers. Sprinkle chopped nuts on top. Bake at 350° for 12 minutes. Cool.
Mix dry ingredients and shortening with pastry blender until the size of peas. Mix together vinegar, egg and water, then add to flour mixture. Stir with a fork until moist.
Brown beef, onions and garlic. Add spaghetti sauce and next 6 ingredients and boil for 20 minutes. Add vegetables and tomatoes. Boil until done.
Add peanut brittle, vanilla and sugar to whipped cream; toss gently. Place into mold and freeze.
In large pan, brown ground beef and drain. Add remaining ingredients without draining. Cook about 1 hour and serve.
Put vegetables and meat in roaster in layers. Sprinkle on seasonings and tapioca. Add tomato juice and water. Cover roaster and cook in oven for 5 hours at 250°.
Melt butter in a glass baking dish. Distribute evenly in dish the graham cracker crumbs, butterscotch and chocolate chips, nuts and coconut. Dribble over top 1 can Eagle Brand milk evenly. Bake at 350° for 25 minutes or until brown. Cool and cut.
Heat soups, Ro-Tel and broth in saucepan. Place chicken and chips in layer. Pour sauce over layers. Sprinkle on onion, then cheese. Bake for 30 minutes at 400°.
Grease a 9 x 13-inch pan. Mix all together. Top with crushed chips or cereal. Bake at 375° for 1 hour.
Combine wafers and milk. Add nuts and chips and mix well. Form into balls. Roll in crushed wafers and coconut, then refrigerate.
Mix milk in very warm water until completely dissolved. Pour into gallon jug and finish filling with warm water. Let set out in warm room until thickened, usually 1 day and night. When thickened, refrigerate. Sometimes water will separate from milk; that's okay. Just stir before using in bread or favorite recipe.
Make roll with chicken breasts. Wrap dried beef around it. If one slice won't go around, use a second one. Secure with 2 wooden toothpicks. Arrange in baking dish; usually a 9 x 13-inch flat casserole will fit. Mix soup and sour cream and pour over it. Bake at 280° for 3 hours uncovered. Can be assembled ahead and kept refrigerated covered, also reheats nicely. (This is delicious and worked great at a recent progressive dinner since it didn't have to be watched and baked while I visited the other stops. - M.E.)
Preheat oven to 375°. Place apples in an 8 x 8 x 2-inch greased pan. Mix remaining ingredients. Sprinkle over apples. Bake 30 minutes.
Slice apples into an 8 x 8-inch cake pan until it is at least half filled. Sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Melt oleo. Add oats, brown sugar and flour. Spread over apples. Bake at 350° for 20 minutes or until golden brown. This is best with fresh apples but can also be used with frozen apples.
Melt margarine in a saucepan. Add parsley, sage, rosemary and thyme. Place chicken breasts in a casserole dish. Pour sauce over them. Bake at 350° for 30 minutes. Remove and add white wine. Bake for 30 minutes more. Remove and lay slices of Mozzarella (or sprinkle grated) over the chicken. Put it back in the oven just long enough for cheese to melt. Serve over white rice. Use the sauce to pour over chicken and rice.
Mix together; roll. Cut and bake at 350° for 10 to 15 minutes.
Bring to a rapid boil the first 3 ingredients. Remove from heat and add rest of ingredients. Mix and spread over cool cake while icing is hot.
Preheat oven to 350°. In skillet, in hot shortening, saute onion and chuck until lightly browned, stirring occasionally with a fork. Add salt, pepper, dill seed and mushroom soup mix. Stir in 1 cup hot water until well blended, then add corn, mixed vegetables and sour cream. Spoon mixture into 12 x 8 x 2-inch baking dish. Sprinkle Rice Chex evenly over top. Bake 30 minutes, or until hot, covering loosely with foil after 15 minutes to prevent overbrowning of cereal. Makes 6 servings.
Cream butter and sugar. Add eggs, water and vanilla. Last, add sifted dry ingredients. Roll out and cut in favorite shapes; be creative! (Note: Use powdered sugar to flour your cutting board; it works better than flour.) Bake at 350° for 10 minutes.
Cream shortening, peanut butter and sugar. Add egg and vanilla. Beat well. Add flour to mixture alternately with milk. Roll out and cut. Bake at 350° for about 8 to 10 minutes. Cool.
Combine olive oil, Parmesan cheese, sugar and red wine vinegar. Add sliced onion, chopped palm, chopped artichokes and pimento. Stir. Cover and refrigerate 1 to 2 hours. Rinse and drain lettuce. Tear into bite sized pieces. Combine all and toss just before serving.
Flour beef cubes. In a pan or Dutch oven, brown beef cubes in hot oil. Place browned cubes in bottom of an electric crockery. Layer onions, potatoes, carrots and celery. Sprinkle bouillon granules, basil and thyme. Pour 2 cups water and beef stew mix over meat. Cover and cook on low heat for 8 to 10 hours or until meat and vegetables are tender.
Heat cheese spread, chocolate and corn syrup in a 3-quart saucepan over medium heat, stirring occasionally until mixture is melted. Gradually add sugar to chocolate mixture, beating with an electric mixer on medium speed until smooth. Stir in pecans and vanilla. Pour into a greased 13 x 9-inch baking pan. Smooth surface. Refrigerate for several hours. Cut into squares. Makes 3 1/2 pounds.
Combine egg whites, milk, powder and water; beat until stiff peaks form. In a separate bowl, mix egg yolks, sugar, lemon peel and juice. Add slowly to whipped mixture, continuing to whip. Place in freezer until frozen. (This may be put in serving dishes to freeze until served.) Garnish with orange peel and a sprig of mint, or curled chocolate. Serves 6 to 8.
Preheat oven to 350°. Use a 9-inch pan. Put apple filling in pan. Sprinkle with cinnamon. Combine dry cake mix, nuts and butter. Stir until well mixed. Sprinkle mixture over apple filling. Bake for 40 to 50 minutes.
Preheat oven to 250°. Boil spaghetti, drain and set it aside in a roasting pan. Stir together milk, butter and pepper on medium heat. Continue to stir until boiling. Pour sauce over noodles in roasting pan. Fry up bacon crisp, drain and pat grease from bacon. Add to roasting pan. Add tomatoes, cheese and corn. After adding all this to roasting pan, stir it together. At 250°, bake for 1 or 2 hours, stirring every 20 or 30 minutes until cheese is melted. Eat hot or cold.
Mix sugar and flour together, then add beaten eggs. Add melted margarine to sugar/flour mixture. Add spices, butter flavoring and vanilla. Stir in chopped apples. Pour into unbaked crust. Bake at 400° for 15 minutes. Reduce heat to 350°, continue baking for 30 minutes.
In large bowl with electric mixer at high, beat together the butter, cocoa and milk until smooth. Gradually beat in the powdered sugar until right consistency. Be sure cake is cool when frosting.
Bring sugar and pineapple juice to a boil. Add dissolved lemon and lime jellos. Chill. Mix crushed pineapple with cream cheese and milk. Chill until ice cold. Whip. Then add jello and cream cheese mix. Pour in large dish. Sprinkle chopped nuts on top.
Cream Crisco, sugar, bananas and eggs. Stir in dry ingredients and vanilla. Put it in loaf pans. Cook at 325° for 45 to 55 minutes.
In a small roaster, layer peas, carrots, potatoes and onion. Season each layer with salt and pepper and dot with oleo. Top with pork chops. Top pork chops with tomatoes. Cover. Bake at 350° for 1 1/2 hours. Take cover off and brown 12 to 15 minutes.
Heat oven to 350°. Mix dressing, cumin and red pepper. Stir in chicken. Spoon 1/3 cup of the chicken mixture into each tortilla; roll up. Place, seam side down, in 12 x 8-inch baking dish. Pour salsa over filled tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with cilantro. Serve over hot cooked rice with chopped red peppers, if desired. Makes 4 servings.
Beat eggs slightly with milk and salt in shallow bowl. Dip bread slices one at a time into egg mixture, turning to coat both sides well. Saute slowly in half the butter, turning once and adding remaining butter as needed. Cut in half; drizzle with honey. Yields 4 servings; 275 calories per serving.
Mix all ingredients together; put into greased casserole and top with crushed potato chips. Bake at 350° for 25 minutes.
Combine sugar, syrup and water. Cook until it spins a thread. Remove from fire and add 1/2 the syrup to beaten egg whites. Place remainder of syrup on fire and cook until it forms a hard ball. Add slowly to first mixture and beat. Add nuts and vanilla. Pour into greased pan or dry by spoonfuls.
Cook potatoes until done. Drain off water. Add soup, butter, milk and salt. Fold gently until all is mixed together. Put 1/2 of this in casserole and add layer of cheese. Add the remainder of potato mixture and top with cheese. Put in oven on low heat until cheese has melted. Fold potatoes lightly so as not to mash them.
Mix eggs and sugar together, then add shortening. Mix well. Dissolve soda in hot water and add to above. Add vanilla, salt and sifted flour. Amount of flour needed varies with type of flour and size of eggs used. Mix thoroughly and mold into small balls. Place on cookie sheet and press with fork. Bake in a 375° oven for 10 to 12 minutes. Makes 6 dozen.
Mix equal parts of nonsudsing household ammonia, dishwashing liquid and water. Put in spray bottle. Wash clothes immediately after spraying.
Combine soup and mayonnaise. Add half of soup mixture to hamburger, caraway seed and kraut. Put in a baking dish. Stir remaining soup mixture into potatoes. Spread on top of meat and kraut mixture.