HumbleIntelligence/food-ner-1-Million huggingface dataset:
In blender, sprinkle unflavored gelatine over cold milk and let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved (2 minutes). Add peanut butter and sugar; process until blended. Pour into prepared crust. Set on a large plate. Sprinkle with chocolate chips. Transfer pie to refrigerator to chill until firm, about 3 hours. Serve.
Mix ingredients and add to starter. Stir and let set at least 8 hours or until very bubbly. Take out 1 cup to make bread and refrigerate the rest in a jar with holes punched in the lid until ready to bake again (not more than 5 days). If not making bread after feeding starter, throw away 1 cup or give a cup to someone. Do not try to build up amount of starter. Starter must be fed every 3 to 5 days even if not baking.
Brown bacon until crisp. Cook onion in bacon fat until yellow. Stir in flour. Add vinegar, sugar, salt and pepper and bring to boil. Stir in beans gently until heated through. Serve with crisp bacon sprinkled over top. Serves 4.
Preheat oven to 400°. Brown and drain ground chuck, then add the salt and pepper seasoning along with chopped onion. Cook slowly until ground beef and onion have cooked through. Pour Crisco in a 13 x 9-inch cake pan and heat. When Crisco is hot, pour about half into cornbread batter and mix, then pour about 1/2 of batter into pan. Add your ground chuck and seasonings, then add your drained Mexican corn. Slice Velveeta cheese to cover mixture, then add remaining cornbread batter. Cook until golden brown. Allow to cool; cut into squares.
Mix cheese, mayonnaise and mustard. Cook whole cauliflower in salted water until crispy-tender. Frost with cheese mixture; sprinkle with paprika. Put under broiler until brown.
Pour nuts in pie shell. Mix all ingredients well. Pour over pecans. Bake at 325° for about 40 minutes.
Blend cake mix and egg in bowl. Add Cool Whip and mix until well blended. Drop 2 tablespoons batter onto parchment lined or greased cookie sheet, nine cookies at a time. Bake in a 375° oven for 13 to 15 minutes. If you are baking 2 sheets at one time, bake for 18 to 20 minutes. Press on cookies with your fingers to test. If it gives resistance, they are done. Cookies should have the consistency of chewy brownies.
Preheat oven to 350°. Drain liquid from beans and pour beans into baking dish. Gently mix in chopped vegetables. Combine remaining ingredients until sugar is dissolved. Pour evenly over beans and chopped vegetables which have been mixed with beans in baking dish. Bake, covered, 30 minutes. Serves 4 to 6.
Dissolve raspberry jello in boiling water. Soften unflavored gelatin in cold water. Stir into hot jello. Add cranberry sauce. Chill until partially set. Add pineapple. Sprinkle top with nuts and/or marshmallows, if desired. Serves 4 to 6 people.
Combine all ingredients in a 5-quart Dutch oven; cook, covered, over medium heat 20 minutes, lifting lid and stirring occasionally. Yield: 7 cups.
Saute meat, onion and seasoning until brown. Drain off fat. Add tomatoes, corn and peas. Fold in cooked noodles. Place into a 2-quart casserole dish. Top with grated cheese. Bake in oven at 375° for 20 minutes or until hot and cheese melts. Yield: Serving for 8.
In a large mixing bowl, stir together 1 cup of the flour, the yeast and salt. In another bowl, combine warm water, oil, sugar and egg yolk. Add water mixture to dry mixture. Beat on low to medium speed for 30 seconds, scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough onto a lightly floured surface, Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Cover and let rise until nearly double in size. About one hour. Punch dough down. Cover, let rest for ten minutes. Grease a baking sheet. Divide dough in half. Divide each portion into 8 pieces. On a floured surface, roll each piece into a 12 inch long rope for thin, crispy sticks or into 6 to 8 inch long rope for thick chewy sticks. Place 2 inches apart on prepared baking sheet. Cover and let rise until nearly double. About 45 minutes. Beat together egg white and 1 Tbsp. water until frothy. Brush over bread sticks. If desired sprinkle with seeds or cheese. Bake in a 425° oven about 10 minutes or until golden. Remove from sheet and cool on wire rack. Makes 16 sticks.
Wash scallops. Combine crackers (crushed), bread, cheese and some of butter. Butter casserole and arrange in layers, starting with and ending with stuffing. Pour milk and rest of melted butter over top. Sprinkle with paprika.
Melt butter in 9 x 9-inch pan. Mix flour, milk, sugar and baking powder and pour in pan. Mix berries, sugar and cornstarch and pour on top of flour mix. Bake at 350° for 30 to 40 minutes. Double recipe for 9 x 13-inch pan.
Put steaks in flour and brown slightly. In a 9 x 13-inch pan, sprinkle soup mix on steaks; cover with mushrooms. Put on onion. Mix beef gravy with water and pour over steaks. Cover with foil. Bake at 250° for 3 to 4 hours.
Cream shortening and sugars. Add eggs, vanilla, peanut butter and milk. Mix in flour, soda, salt and oatmeal. Bake on lightly greased sheets at 350°.
Beat eggs; add sugar, Bisquick and vanilla. Beat until well blended. Add nuts and coconut. Bake in a large pan at 350° for 30 minutes. Cool and cut in squares. Enjoy.
Mix all ingredients (except pastry) in a bowl until well blended. Make the pastry using a recipe of your choice. Roll out one half into a 9 x 10-inch shape and place on an ungreased cookie sheet. Make six patties of the ground beef mixture and place evenly on the bottom crust. Roll out the other half of the pastry into a 10 x 12-inch shape and place over the patties, pressing lightly around each one. Seal edges. Prick around the patties with a fork and some on top. Bake in a 350° oven for 40 to 45 minutes.
Pour 2 cups boiling water over 1/2 cup sugar, 2 teaspoons salt and 3 tablespoons shortening. Cook to lukewarm; add yeast, 2 beaten eggs and 4 cups flour. Add 3 more cups flour. Knead until worked into dough. Knead well. Place in greased bowl; cover and place in refrigerator. Can keep up to a week. Shape into rolls. Let rise until double in size, 1 1/2 hours. Bake at 350° for 30 minutes. Also can be made into cinnamon rolls by rolling into rectangle. Spread with butter and brown sugar. Roll like jelly roll.
Brown hamburger. Drain grease. Add remaining ingredients. Simmer for at least 2 hours before serving.
Dissolve yeast in warm water and set aside. Mix dry ingredients in order given, cutting in shortening as you normally do for biscuits or pie dough. Stir in buttermilk and yeast mixture. Blend thoroughly. Turn dough out on floured board and knead lightly. Pat out and cut. Place on a greased baking sheet. Let dough rise slightly. Bake at 400° until lightly browned, about 30 minutes.
In a medium size baking dish, add tuna, soup, noodles, peas, milk and 1/2 cup cheese. Mix well, then top with rest of cheese. If desired, place crushed potato chips on top. Serves 4 to 6.
Combine all ingredients except 1/2 cup cheese and 1/2 can French fried onions. Pour into shallow 1-quart casserole dish. Bake covered at 350° for 30 minutes or until vegetables are done. Top with remaining cheese and onions. Bake uncovered 5 minutes or until golden brown. Makes 6 servings.
Preheat oven to 325°. Cream Crisco and sugar. Add vanilla and butter flavoring. Add eggs, one at a time; mix well. (Use high speed with electric mixer.) Sift flour and salt together. Then add slowly. Fold in coconut. Pour into 10-inch stem pan that has been well-greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes or until toothpick inserted in center comes out clean.
Slit pocket lengthwise in middle of unboned or meaty side of chop. Brown onion and celery in fat. Add salt, pepper, sage, poultry seasoning, bouillon cube and water. Stir to dissolve cube. Add bread crumbs. Stuff each pork chop with 1/4 of mixture. Season chops with salt and pepper. Place in baking dish. Cover. Bake in moderate oven, 350°, for 1 hour. Uncover; bake 30 minutes more to brown. Makes 4 servings.
Combine sugar and syrup in a 3-quart saucepan. Cook over medium heat, stirring frequently, until mixture just comes to a boil. Remove from heat; stir in peanut butter and mix well. Add cereal and mix well. Press mixture into a buttered 9 x 13-inch pan. Melt chips together over hot, but not boiling, water. Stir until well blended. Remove from heat and spread over bars. Cool and cut into bars.
Wash red sweet potatoes and boil with skins on for 1/2 to 1 hour, depending on how many. Cook until firm, not overcooked. Cool and peel while still warm. Slice and place in ovenproof dish (melted margarine in bottom). Spoon melted butter on top of each slice and then cover each slice with dark brown sugar. Bake in 350° oven 1/2 hour to 1 hour (makes as brown as you want). Serve to hungry guests who say, "Um Um good!"
Mix all ingredients and pour into pie shells. Bake for 30 to 40 minutes at 350°.
Beat egg yolks and sugar until they bubble. Mix baking powder, flour and nuts. Beat egg whites very stiff. Mix in nuts. Fold in egg white and nut mixture into yolks. Pour into Bundt pan. Cook in oven at 375° for 15 or 20 minutes. Cool. Cover with whipped cream.
Brown sausage. Pour everything into Dutch oven (except rice). Taste as you mix seasonings in until you get it to your taste. This does not take long to cook, just heat everything up.
Pour mushroom soup into small casserole dish. Follow with green peas (drained). Combine water chestnuts, pimento and chopped onion; pour over peas. Mix crackers, Cheddar cheese and melted margarine; pour onto other ingredients. Bake at 375° for 20 minutes, or until bubbly.
Mix all together and put into a 9 x 13-inch baking dish. Bake at 350° for 45 to 60 minutes.
Cook potatoes, onion and celery in 1 1/2 cups water until tender. Drain vegetables, saving 1 cup water. In saucepan, melt 1/2 stick butter. Add flour and stir until smooth. Add 2 cups milk; stir until creamy. Add 4 slices of cheese. Stir until cheese is melted over medium heat. Add vegetables to sauce; stir, then add clams. Do not drain juice. Pour clams and juice into sauce. Add 1 cup water that you saved from vegetables, stirring constantly until mixture is blended to a smooth consistency. Serves 4.
Tenderize venison by marinating in buttermilk for several hours. Remove from marinade but do not scrape off or blot dry. Sprinkle with salt, pepper and garlic powder. Dredge in flour and saute in hot oil until browned but not done. Remove from fire and drain on paper towels.
Boil macaroni in saucepan until tender; drain. Melt cheese with milk in saucepan. Stir in flour, mixed with a little water. Cook until thick. Add salt, pepper and onion. In greased casserole, layer macaroni, cheese sauce and ham. Top with grated cheese. Bake at 350° for 1 hour.
PLACE water, orange juice, lime juice and drink mix in blender container; cover. Blend until drink mix is dissolved. ADD ice; cover. Blend on high speed until smooth.
Wash and place potatoes in a large kettle. Cover with water and boil until skins crack. Boil eggs for 15 minutes; place in cool water to cool. Peel when cool and chop into 1 /2-inch pieces. In a large mixing bowl, combine vegetables, eggs and apple.
Mix cake mix and pour half of batter into a 9 x 13-inch greased pan; bake at 350° for 18 minutes.
Melt butter and marshmallows in double boiler. Mix remaining ingredients and add to butter and marshmallow mixture. Press into pan lined with wax paper; refrigerate.
Dissolve jello in two cups of boiling water. Add orange juice and 1 can of water. Blend in softened cream cheese and fruit. Chill in mold.
Preheat oven to 450°. Line 9-inch pan with pastry. Brush the inside with egg whites. Chill. Beat eggs slightly with fork; add the sugar and salt. Stir until blended. Add milk and cream; blend well. Gently pour into pie crust. Sprinkle nutmeg on top. Bake at 450° for 10 minutes. Reduce heat to 300° and continue to bake for 50 minutes.
Brown ground beef; add salt, pepper, garlic powder, onions and chopped green pepper to taste. Add remaining ingredients. Bake at 325° for approximately 1 1/2 to 2 hours.
Brown meat, onion and green pepper in skillet. Add tomato sauce, chili powder and garlic. Simmer 30 to 45 minutes. Add 1/2 cup cheese; melt.
Mix together cornstarch, water, vinegar, sugar, salt and pepper. Cook several minutes. Add to bacon and simmer until glossy. Add water if necessary to make enough. Can be cooked in microwave. Enough for 3 to 4 pounds of salad potatoes, sliced.
Slice potatoes into 9x13 casserole dish. Season pork chops to taste and brown in skillet. Place chops over potatoes. Combine soups and pour over chops.
Combine ingredients in a greased casserole. Bake at 350° until bubbling and lightly browned, about 30 minutes.
Brown ground beef and place in 13 x 9-inch pan. Slightly cook peas and carrots. Then layer on top of beef. Pour gravy over this. With three potatoes, make mashed potatoes, slightly firm. Cover meat and vegetables with mashed potatoes. Sprinkle cheese over the top. Bake 20 to 25 minutes at 350°.
Mix lettuce, pepper, onions, beans and pimentos together. Just before serving add grated cheese, crushed Fritos and Catalina dressing.
Bake cake mix in 3 thin layers and ice each layer with the following icing.
Chill and roll out dough. (May use cookie cutters.) Bake at 350° for 6 to 8 minutes.
Combine dry ingredients; make hole in center. Mix liquid ingredients with spoon. Add to dry ingredients and stir. Spray pans. Pour and sprinkle with sugar. Bake at 350° (two 9 x 5-inch pans for 1 1/4 hours or four 2 x 5-inch pans for 1 hour).
Prepare mashed potatoes, omitting salt. Stir in dressing mix and margarine, if desired.
Cook ground beef and onion until done in large skillet. Drain off fat. Stir in green beans, tomato soup, water, salt and pepper. Put meat mixture into a 1-1/2 quart casserole dish. Cook potatoes in boiling salt water in a covered pan for about 20 minutes or just until tender and drain. Mash the potatoes while hot and blend in egg. Add enough milk to make potatoes fluffy yet stiff enough to hold their shape. Season with salt and pepper. Drop potatoes in mounds on top of meat mixture. Sprinkle with cheese. Bake uncovered at 350° for 25-30 minutes or until heated through. Serves 4-6.
Combine sugar and margarine; beat until fluffy. Add eggs and beat for 6 minutes. Gradually blend in 3 cups of flour on a low speed, then beat on high speed for a couple of minutes. Add the whipping cream and flavoring; beat a few more minutes. Pour into a tube pan that has been greased and floured. Bake in preheated 300° oven for 1 1/2 to 2 hours.
Combine sugars, butter, milk and salt and bring to soft ball stage (238°), stirring often. Remove from heat; blend in chocolates, marshmallow cream, vanilla and pecans. Pour into buttered 9 x 13-inch pan. When firm, cut into squares and dip in white chocolate dip. Makes about 60 pieces.
Cook cranberries and sugar in 4 cups water until berries pop open. Mash with potato masher and add jello. Let cool. Cut all fruits and nuts very fine; add to berries. Add nuts. Pour in dish or mold and refrigerate.
Combine sour cream and soup. Wrap chicken pieces in slice of beef. Place in shallow casserole and dot with bacon strips. Pour soup mixture over top. Do not cover. Bake at 200° for 4 hours. Serves 6 to 8.
Cream shortening with sugars. Add egg and pineapple. Mix thoroughly. Add flavoring. Sift flour, measure and sift with salt, baking soda and baking powder. Add to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonful on oiled cookie sheet. Bake in moderate oven about 10 minutes.
In skillet, heat 1 Tbsp. oil. Add chicken and cook until browned. Add soup, 1/2 c. of water and vegetable combination. Cover and cook 5 minutes or until vegetables are tender, stirring often. Yield: 4 servings.
Mix butter, sugar, salt and Karo. Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Add 1 1/2 teaspoons vanilla and baking soda.
Bake 2 (12-inch) cakes (Duncan Hines white cake mix) as directed. Cool. Frost with can of cake frosting. Use whipping cream, then add coconut.
Place chicken and rice in casserole or pan. Spoon the soup over all. Add water, salt and pepper. Cover tightly with foil and bake at 350° for 1 1/2 hours.
In a medium mixing bowl, combine cream cheese and mayonnaise, beating until smooth. Add grapes to cream cheese and stir gently just until coated. Spread pecans on a large sheet of waxed paper. Roll the cheese-coated grapes in the pecans until well coated. Place grapes in a baking sheet and chill at least 1 hour.
Mix ingredients together. Pour into pie crust. Refrigerate for 1 hour. May top with canned cherries or other fruit.
Combine ground beef, egg, onion, salt, and pepper and shape into balls. (Should make approximately 60) Mix the chili sauce, lemon juice, and grape jelly and heat. Drop meatballs into simmering sauce and cook until done.
In a large bowl, combine peas, beans, corn, onion, celery and pimiento. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over vegetables. Cover and refrigerate overnight. Serves 10-12.
Saute onion in margarine. Add garlic powder. Add water and bouillon cubes; bring to a boil. Add noodles and cook until noodles are almost done. Add chopped broccoli and cook 5 minutes. Add milk and Velveeta cheese. Simmer until all the cheese is melted.
Combine cucumbers and salt and let stand 1 hour. Drain overnight. Next day, grind together celery, peppers and onions. Make syrup of vinegar and sugar. Bring to boil. Add ginger and turmeric, then add all ground vegetables. Bring to boiling point, stirring occasionally, but do not boil. Pack into sterilized jars.
Cut steak into 1 x 2-inch pieces; roll in bacon (hold with toothpicks). Roll Steak Roll Ups in flour; fry until light brown.
To make your house smell festive throughout the holidays, mix the ingredients. Bring to a boil and turn back to simmer.
Mix together the ingredients and cook on top of stove until done, about 35 to 45 minutes over medium heat.
Mix shortening, sugars, eggs and vanilla until creamy. In separate bowl, combine flour, soda and salt. Add to sugar mixture. Stir in chocolate chips and walnuts.
Mix dry ingredients. Beat shortening until creamy. Add sugar; beat until fluffy. Add eggs and beat well. Add flour and bananas alternately in small amounts. Bake in greased pan 50 to 60 minutes in 350° oven.
In a saucepan, mix and heat, over medium heat, all ingredients. Stir constantly until mixture comes to a boil. Remove from heat and let cool. Spread on cake, then add pie filling on top, such as cherry, peach, apricot, apple, blueberry or pineapple. Also, this is good topped with fresh strawberries.
Brown sausage, crumbling with a fork. Saute onion and add to sausage. Add peas, water, tomatoes and sauce. Cover and simmer for 20 to 30 minutes. Serve hot over rice.
Cut steaks into 1-inch long strips. Mix together the barbecue sauce and jam. Marinate strips in sauce mixture all day. Brown in skillet (about 4 minutes on each side).
Combine 1/3 cup marshmallows, cocoa and cornstarch in a small saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in vanilla and cinnamon. Let cool. Stir in 1/4 cup marshmallows and Grape-Nuts. Serve over frozen yogurt, angel food cake or fresh fruit. Yields 1 cup, 4 (1/2 cup) servings.
Slice an opening in each date with a knife. Fill the date with almond butter and place 1 whole almond on top.
Combine mixture (meat, milk and seasonings). Cook meat mixture, pepper and onion in frypan. Drain off excess fat. Add pimento and soup. Stir to blend.
Heat oven to 375°. Lightly grease cookie sheet. Mix all ingredients except chocolate chips in a large bowl (by hand). When thoroughly mixed, fold in chocolate chips. Drop dough by tablespoonfuls approximately 2 inches apart onto a cookie sheet. Bake 6 to 8 minutes. Do not overbake.
When Rice-A-Roni gets to "add 2 cups of water stage", add ground beef and stewed tomatoes. Bring to a boil, then simmer for 15 minutes. Add grated cheese and olives. Put in oven and melt.
Mix ingredients in 2-quart bowl and cover with enough milk to go 1/2-inch from the top of bowl. Sprinkle with nutmeg and sugar. Bake at 350° about an hour.
Drain and chop artichoke hearts. Mix all ingredients in a baking dish. Cover with grated cheese. Bake at 350° for 15 to 20 minutes. Serve with crackers.
Gradually add milk and shortening to confectioners sugar in large bowl. Mix on low speed until mixture stays together. Beat on high speed for 2 minutes, until thoroughly mixed. Decrease mixer speed to low and add flavorings until thoroughly distributed.
Cook potatoes and rosemary in oil for 7 to 8 minutes, using skillet, until potatoes are crisp and golden brown. Add pepper. Cook 2 minutes. Add peas, mustard and salt. Cook over medium heat 2 minutes.
Cut vegetables in 1-inch pieces and cook each separately until tender. Drain all vegetables and discard all water except celery and onion water (save 2 cups). Make a syrup with vinegar, sugar, water, spices, cinnamon and left over celery, onion water. Boil until sugar is dissolved. Pack mixed vegetables in sterile jars and pour syrup over to 1/2 inch of top of jar. Cold pack 10 minutes for pint jars.
Combine all ingredients; let stand in refrigerator at least 6 hours before serving. Best to make a day ahead.
Combine and put in container for 24 hours. Bake at 350° for 40 minutes in tube or Bundt pan.
Preheat oven to 325°. Cream together butter and sugars, add egg and mix well. Add remaining ingredients, one at a time, except pecans, mix until combined. Stir in pecans. Form dough into balls the size of walnuts, place on an ungreased cookie sheet and flatten with a fork. Bake at 325° for 10 to 12 minutes or until lightly brown. Do not over cook. Allow to cool a few minutes before removing from pan. Sprinkle with sugar, if desired. Makes about 6 dozen.
Place 3/4 cup sugar and 1 teaspoon cinnamon in bag and coat 1 can of biscuits at a time. Grease Bundt pan and arrange biscuits evenly. Melt 1 cup sugar, 3/4 cup butter and 1 1/2 teaspoons cinnamon and pour over biscuits. Bake at 350° for 35 to 45 minutes. Turn upside down on plate.
Cube cantaloupe and place in freezer container. Cover with pineapple. Freeze. Thaw partially before serving. Yield: 1 serving.
Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Makes about 7 dozen cookies.
Sift 4 cups flour with the sugar and soda. Cut in Crisco until it looks like cornmeal. Place in an another bowl 1 cup flour, buttermilk and yeast dissolved in 1/4 cup warm water. Mix well to the first mixture and place on a floured paper and roll wet. Place in a greased covered bowl and keep in refrigerator and cook as you need. Roll out like biscuits. Cook at 425°.
Sift dry ingredients together. Pour orange juice into a measuring cup add rind and melted shortening and enough water to make 3/4 of a cup. Combine orange juice mixture and beaten egg. Stir liquid into dry ingredients just until moistened. Fold in cranberries and nuts and pour into a greased loaf pan. Let stand for 20 minutes before baking.
Turn the potatoes into a large bowl and mash smoothly. Add the pineapple, nutmeg, salt, brown sugar and melted butter or margarine. Mix with a fork until all are combined. Turn into a shallow baking dish and spread evenly.
Make pie crust following directions on the box. Spread in a 10 x 13-inch pan. Chill evaporated milk overnight. Dissolve gelatin in boiling water and add honey, lemon juice and rind. Fold in whipped evaporated milk. Spread the mixture over the crust. Chill in refrigerator.
You will need one regular size (10 x 16-inch) Reynolds oven cooking bag.