HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients. Add shortening (cut shortening in). Add buttermilk and yeast (dissolved in warm water). Work dough. Pinch off amount needed; roll out and cut into biscuits. Bake at 450° for 10 to 15 minutes. Refrigerate rest and pinch off as needed.
In a 10-inch skillet or wok over medium-high heat in 2 tablespoons hot oil, stir-fry chicken until browned and no longer pink. Remove; set aside. In same skillet in remaining 1 tablespoon oil, stir-fry vegetables and garlic until tender-crisp.
Drain off fat from meat. Heat all ingredients into big pot over medium heat. When it is hot, it's ready to eat. Serves 6 to 8 people.
In a medium bowl, whisk the Dijon mustard, sugar, dry mustard, 1 teaspoon coarse salt, the cayenne and white and black peppers. Whisk in the mayonnaise. (The dressing can be refrigerated, covered, for up to 2 days.)
Cream butter and sugar. Add eggs, one by one and beat well. Sift dry ingredients together and add alternately with milk or juice to creamed mixture. Add vanilla. Bake at 350° in greased cake pan for about 40 to 50 minutes or in layer tins for 25 to 30 minutes.
Bake cake according to directions on box adding 1 teaspoon of coconut flavoring. When cake is done, punch holes in top while still hot pour 1 -1 1/2 c. of cream of coconut over top, letting it soak in. Top with cool whip and sprinkle with coconut.
Mix milk and lemon juice together and let stand for 15 minutes. Mix in Cool Whip and pineapple. Blend well. Pour in pie shells. Chill.
Mix 1 1/4 cups flour, sugar, yeast and water. Stir well. Add shortening, egg, salt and remaining flour. Cover for 30 minutes in bowl. Stir down and put in muffin pan. Let rise. Heat oven to 375°. Bake 15 to 20 minutes or until lightly brown.
Cook chicken and cut in bite size pieces. Put in a 9 x 13-inch dish. Add onion and peas. Blend soup and milk; pour over the chicken. Mix stuffing according to package and put on top. Bake, uncovered, about 45 minutes in a 350° oven.
Mix Jell-O and hot water; stir 3 minutes. Add ice; stir 3 minutes. Add Cool Whip and whip together. Add strawberries. Stir.
Preheat oven to 350° (use 325° if using glass dish). In a 13 x 9-inch baking dish, melt butter. Sprinkle crumbs over butter and press firmly until spread evenly over pan. Sprinkle chocolate chips, coconut and nuts on top evenly. Press down gently. Pour can of condensed milk evenly on top, then bake 30 to 40 mintues or until lightly browned. Cool thoroughly before cutting into squares. Loosely cover any leftovers.
Mix sugar and shortening well. Beat eggs and add to first mixture. Add flour and salt. Bake in tube pan for 1 hour at 350°.
Fry the ground chuck in frying pan. Heat Prego. Add Ro-Tel tomatoes. Continue heating. Boil water of angel hair spaghetti noodles. Cook according to package directions. Drain pasta. Top with Prego mixture. Top with Parmesan cheese.
Preheat oven to 375°. Arrange tomato slices in large shallow baking dish. Top evenly with cheese and bread crumbs. Season with salt and pepper to taste and sprinkle the herbs over all. Bake uncovered for about 1/2 hour or until cheese melts and everything is bubbly and delicious smelling.
Put all through food chopper and cook one-half hour or until transparent. Stir while cooking to keep from burning. Put into pint or half-pint jars. This conserve is very good when used as a cake filling.
Cook and debone chicken breasts. Add soup to oleo. Melt sour cream with soup; pour over chicken breasts and top with crackers and sprinkle with poppy seed. Bake 20 minutes at 350°.
Boil potatoes in jackets until tender. Chill potatoes 48 hours. Remove skins and grate potatoes. Heat margarine, half and half and salt in a 3-quart saucepan until margarine melts. Mix together with grated potatoes and cheese. Pour into a 2-quart baking dish. Bake at 350° for 1 hour and 15 minutes. If desired, sprinkle grated cheese over top for last 15 minutes.
Score steak on both sides in 1 1/2-inch squares. Marinate in other ingredients for 8 hours in refrigerator. Grill to desired degree of doneness. Slice across grain into thin slices.
Core a large sweet onion for each serving needed. Add salt, pepper, 1 bouillon cube and a generous pat of butter to hollow. Wrap in foil and bake at 350° for 30 to 40 minutes, depending on size of onions.
Blend room temperature cream cheese, condensed milk, lemon juice and vanilla until smooth. Pour into crust. Top with cherry pie filling. Chill.
Mix by hand. Combine flour, sugar and cinnamon. Add eggs and oil. Stir until well mixed. Add vanilla, pineapple, pecans and bananas. Bake at 350° for 40 to 45 minutes. Cool completely.
In a 1 1/2-quart casserole, crumble beef. Add onion and green pepper. Cover. Microwave at High (10) for 5 to 6 minutes, stirring after 3 minutes. Drain well. Add chili beans. Re-cover and microwave at High (10) for 5 to 6 minutes, until hot. Keep warm. In a 2-quart casserole combine sauces. Microwave at High (10) for 4 to 6 minutes, stirring after 3 minutes.
Place all ingredients except evaporated milk into pot. Cover and simmer until potatoes are almost tender. Add evaporated milk and simmer an additional 1/2 hour. May top with chopped chives, if desired.
Stir together margarine, sugar and milk in heavy 5-quart pan. Bring to a boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent sticking or scorching. Remove from heat, gradually stir in chips until melted. Add remaining ingredients and mix well. Pour into two greased 13 x 9-inch pans. Cool. Cut in squares.
Cook potatoes and onion, covered, in small amount of water until tender. Drain well and mash by hand. Add remaining ingredients and mix well. Return to low heat and simmer just until hot. Do not boil! Can sprinkle parsley over top for garnish.
Drain any excess liquid from squash. Combine squash, eggs and butter; stir well and set aside. Combine dry ingredients in a bowl. Add squash mixture to dry ingredients, stirring just until moistened.
Prepare limeade with water in a large pitcher. Stir in cranberry juice and instant breakfast drink. Pour over ice cubes in tall mugs or glasses. Garnish each with a sprig of mint.
Mix first three ingredients and pat in baking pan and bake until done, not too hard (watch closely). Cool. Blend eggs, sugar, cream cheese, vanilla and whipped cream. Spread onto graham cracker crust. Spread with fruit filling cherry, blueberries, peach, strawberry.
Cook zucchini, onion and Parmesan in margarine until cooked down. Add 1 can tomato sauce. Layer Mozzarella cheese on top until it melts.
Put aside 1 cup of dried beef. Mix ingredients together and form 2 balls. Roll balls in remaining 1 cup of dried beef. Can freeze up to 12 months.
Mix as regular cake. Beat with a mixer. Bake at 350° for 30 minutes.
Put rice, bouillon cubes, water and seasonings into heavy 3 quart saucepan. Add celery, olives, green pepper, mushrooms plus liquid and tuna. Cover tightly and bring to boil. Turn heat down and simmer for 20 minutes. Garnish with green pepper rings. Makes 6 to 8 servings.
Fold thawed Cool Whip into yogurt. Spoon the mixture into the pie crust. Refrigerate or freeze for later use.
Heat oven to 425°. Mix dry ingredients. Coat chicken in plastic bag. Bake 35 minutes. Turn. Bake until done, about 15 minutes.
Preheat oven to 400°. Mix cottage cheese with mixer until smooth. Process egg whites until foamy. Add eggs, buttermilk, flour, baking powder and salt. Mix until smooth. Stir in cheese, onions and bacon. Fill muffin tins 2/3 full. Bake 12 to 15 minutes.
With waxed paper, line 13 x 9-inch baking dish; place in freezer until very cold. Using an ice cream scoop, make balls from sherbet and arrange in single layer in baking dish. Cover tightly and freeze until hard.
Leave cheeses set out overnight. Mix well and roll in chili powder. Makes 2 to 3 good-sized balls.
Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan and bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple and heat through. Serve over rice. Yield: 4 servings.
Mix all dry ingredients together. Add milk, egg and oil. Fill greased baking pan and bake at 400° for 25 to 30 minutes.
Divide dough in half. Roll each portion into a 12 x 10-inch rectangle. Spread each rectangle with 1/4 cup of softened butter to within 1/2-inch of edge. Sprinkle each with 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon and 1/4 cup raisins.
Remove egg yolks from whites. Mix yolk with crabmeat. Blend in a mixture of the remaining ingredients. Stuff egg whites. Garnish with pimento or parsley.
Heat oven to 350°. Mix first 5 ingredients. Add shortening to dry ingredients. Mix until resembles corn meal. Add orange juice and rind. Stir until well mixed, but not beaten; add berries and nuts. Bake in well-greased loaf pan for 1 hour.
Slice zucchini, add onion and pepper; saute in small amount of oil, until tender. Pour into casserole dish. Beat eggs, mix in sour cream and salt, pour over first mixture. Bake 20 minutes at 350°. Top with Cheddar cheese, return to oven for 10 more minutes.
In a saucepan, cook onion and celery in margarine until tender. Set aside to cool. In a bowl, combine croutons, corn, eggs, water, salt, pepper, and onion mixture. Mix well. Shape into 8 to 10 balls. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25 to 30 minutes.
Preheat oven to 350°. Cream butter and sugar. Add rest of ingredients. Pour into a greased tube pan. Bake for 50 to 60 minutes. This cake freezes very well.
Combine flour, baking powder, soda and salt with shortening and sugar and cream well. Cream egg yolk, lemon juice and vanilla and mix with strawberries. Drop 1/2 teaspoon of cookie dough on well-greased cookie sheet. Bake at 350° for 8 to 10 minutes.
*Can use 2 (11 ounce) cans Mexicorn whole kernel corn, drained, to replace the 16 ounce can of whole kernel corn. Adds color!
Preheat oven to 350°. Break up dough into ungreased 9 or 10 inch spring form pan. Press in bottom to form crust. Bake for 15 to 18 minutes or until golden brown. Remove from oven and cool for 10 minutes.
Mix the first 4 ingredients together; put on plate or platter with small side. Dice the onion, tomato, black olives and cheese; put on top of first ingredients. Serve with any firm chips, like Tostitos or crackers.
Melt margarine, oil, marshmallows and caramels in a large pan over low heat. It will be brown and similar to marshmallow treats in texture.
Peel potatoes and cut into chunks. Place them in a large Dutch oven. Cut cabbage into quarters; place on top of potatoes. Add bacon drippings. Add water until it is over top of cabbage. Salt and pepper to taste. Boil until potatoes are done.
In a blender, mix the syrup, condensed milk, evaporated milk and vanilla. Pour into ice cream maker container. Pour in 2% milk (may not take all if container is not large enough). Stir to mix the milk, then make your ice cream.
Start cooking meat in covered pan, you want some liquid from meat. Season with garlic powder to taste while cooking. Heat water in pan after meat is done; scrape pan into stew.
Combine sugar, flour and cocoa. Mix thoroughly. Add mix to milk in saucepan over low heat. Add butter and vanilla. Cook until thick. Serve over biscuits.
Mix well. Place in well-greased Bundt pan. Bake at 350° for 45 to 60 minutes.
Mix milk and sugar in a boiling pan. Bring to a boil; let boil 1 minute. Add chocolate squares. Beat until smooth and creamy. Remove from heat. Add butter, vanilla and salt. Makes 1 1/2 quarts sauce. Store in refrigerator. Serve on ice cream, cake, etc.
Peel and dice eggplants. Boil in salted water until tender. Drain. Saute onions, garlic and parsley in butter for about 5 minutes. Add eggplant, thyme, salt and pepper. Work in moistened bread and slightly beaten eggs. Fold in shrimp and crabmeat. Remove from heat. Place in a buttered casserole. Top with bread crumbs, butter and parsley. Bake at 350° for 20 to 30 minutes. Serves 6.
Salt and pepper chicken. Place in casserole dish. Mix all but cheese. Pour over chicken. Sprinkle with cheese. Bake at 350° for 2 hours. Serves 8.
Brown ground beef; drain. Add tomatoes, salt, pepper and Worcestershire sauce. Bring to a boil. In casserole dish arrange celery, pepper, onion and potatoes. Cover with meat mixture. Cover casserole and bake at 350° for 1 1/4 to 1 1/2 hours.
Keeping two crescent rolls together to form a rectangle, press center edges together. Cover with 10 slices pepperoni, pressing lightly into dough. Top with 1 1/2 slices cheese. Roll up tightly, lengthwise. Cut into 6 to 8 individual pieces, depending on size you want. Place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden brown in oven temperature given on crescent roll package. Excellent! Makes 24 to 32 individual rolls. Can be baked ahead of time and microwaved to reheat.
Saute onion in margarine until tender. Remove from stove. Add soup, broccoli, rice and cheese. Mix well. Bake at 350° for 35 minutes.
Melt margarine in baking dish. Mix batter in bowl (sugar, flour, baking powder, salt and milk). Pour batter over melted margarine. Pour peaches over batter in pan. Bake 45 minutes to 1 hour in a 350° oven.
For Fruit Cake: Use	as much fruit as you like, also nuts. A knife will not cut through almonds.
Mix together in order listed. Needs to be soupy. Bake at 350° for approximately 1 hour.
Cook sausage, onion and pepper together in a skillet until sausage is browned. Mix with all other ingredients in a large mixing bowl. Pour into a greased 11 x 13 pan. Bake for 45 to 55 minutes in a preheated 350° oven.
Combine butter, sugar, salt and milk; heat until butter melts and set aside. Mix yeast in 1/2 cup warm water. Let rise until bubbly. Add to first mix. Beat eggs well and add. Mix enough flour to make a soft dough (do not knead). Let rise 3 hours or overnight. Knead down and shape into rolls. Let rise 1 hour, no more. Bake at 450°.
Heat milk and	add eggs. Stir while eggs are cooking. Mix flour with	a small amount of hot milk and then stir mixture into milk	and stir while heating. Add sugar and set off stove to	cool. If there is time enough, place in refrigerator overnight to cool. Add vanilla. Pour into 1 gallon hand-turned ice cream freezer and layer crushed ice and ice cream salt around bucket until freezer is full. Freeze until too hard to turn and cover with old newspaper and plastic bag.
Place the French bread slices in a 9 x 13 inch baking pan. Mix together well the eggs, salt, brown sugar, almond extract, amaretto, nutmeg and heavy cream. Pour over the French bread. Cover the pan and refrigerate overnight. Next morning fry in butter on griddle over medium heat and serve with maple syrup.
Cook macaroni as package directs; drain and set aside. In large bowl, combine sweetened condensed milk, lime juice, vegetable oil, mustard, salt and celery seed; mix well. Stir in remaining ingredients. If desired, serve on lettuce leaves and garnish with reserved green pepper.
Grind up leftover steak or roast. Grind raw potato and onion. Salt and pepper to taste. Fry until hot and add leftover gravy if too dry.
Mix all the ingredients. Stir well. Pour in a hot greased pan. (A No. 6 skillet is good to use if you have one.) Bake in 400° preheated oven about 30 minutes or until brown. Yields 8 servings.
Drain and mix green beans and corn. Put in casserole dish, sprayed with Pam. Mix soup, sour cream, cheese, onion and salt. Spread over bean and corn mixture. Melt margarine. Add in Ritz crackers (crushed) and almonds. Spread on top of casserole and bake for 45 minutes at 350°, uncovered.
Blend oil, vinegar, paprika, onion powder, celery seed and salt. Let set 1 hour. Cut vegetables into bite size pieces. Pour dressing on salad vegetables and let set 1 hour refrigerated. Stir when ready to serve.
Mix eggs, sugar, oil and zucchini. Add flour, soda, salt, baking powder and cinnamon, then add vanilla and nuts. Bake at 350° for 45 minutes to 1 hour in greased bread pan.
In a large skillet, melt margarine. Add onion and bell pepper. Saute. Add cheese; stir until melted. Add tomatoes and chicken. Mix well and add egg noodles. Stir. Pour into large casserole dish. Bake 15 minutes at 350°.
Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 4 eggs and slice margarine. Add 10 cups flour, sugar, salt and nonfat instant milk. Stir well. Add additional flour to make a soft, but not too sticky dough. Knead 5 minutes, until dough is smooth. Roll pieces of dough in ropes, about 1/2-inch in diameter and 18 to 24-inches long. Form into pretzel shapes. Place on baking sheets.
Mix all together. Add eggs one at a time. Place in cold oven. Bake 1 or 1 1/2 hours at 350°.
Mix dry cake mix and gelatin together. Add eggs, oil and wine. Blend to moisten. Beat at medium speed for 2 minutes. Pour into a well-greased Bundt pan and bake at 350° for 1 hour. Remove from pan and let cool.
Lay the peas out to thaw. Chop cauliflower and broccoli into bite size pieces. Dice all other ingredients fairly small, except peas. Mix all vegetables and water chestnuts together, then add peas. Pour Hidden Valley Ranch or Seven Seas Caesar Dressing over vegetables. Let marinate in refrigerator overnight.
Mix and arrange ingredients in a long, shallow baking dish. Bake at 350° for 1 1/2 hours. Turn and baste every 20 minutes.
Heat slowly together to prevent burning (stir often) the butter or oil, onion, green pepper, garlic and the rice. Slice and stir into mixture the carrots and celery. Season with thyme, oregano, salt and pepper. Place vegetables and rice in a large baking dish. Pour 3 1/2 cups boiling water over the blended mixture; stir thoroughly. Cover; bake at 350° for 1 hour. Makes 6 to 8 servings.
In a food processor or blender, process cookies until crumbly. Mix in melted butter. Pat mixture into bottom and sides of a 9-inch deep dish pie plate. Spread softened ice cream over crust. Pour a generous amount of fudge sauce and marshmallow cream over ice cream. Sprinkle with chopped nuts. Repeat layers: chocolate, ice cream, fudge sauce, marshmallow and nuts. Chill for at least 3 hours. Remove from freezer for 10 minutes before serving.
Place layers of vegetables, in the order given, in the crock pot. Season each layer with salt and pepper. Put the browned ground beef on top of the celery. Mix the tomato soup with the water and pour over this. Cover and cook on low for 6 to 8 hours. You can cook on high for 2 to 4 hours, stirring occasionally.
In glass pie plate or casserole, heat butter 30 to 45 seconds. Add milk or water and eggs, blending lightly with a fork. Cover and cook as following, stirring one or two times during the last half of cooking time: 1 egg - 30 to 45 seconds; 2 eggs - 1 1/2 minutes; 4 eggs - 2 1/2 to 3 minutes; 6 eggs - 3 1/2 to 4 1/2 minutes; 8 eggs - 4 1/2 to 5 1/2 minutes. Remove from oven, stir and rest 2 to 3 minutes, covered. Season with salt and pepper.
Preheat oven to 400°. Fold dough and press out bubbles. Knead for a few minutes. Stretch and pat dough onto pizza stone. Dough may resist stretching but eventually relax. Cover dough and allow to rest for 15 minutes. Pat and stretch dough over sides of stone (will shrink back a bit). Brush dough with olive oil. Press garlic cloves with press and spread over dough. Grate Parmesan cheese. Sprinkle Parmesan and Mozzarella cheese over dough. Bake for 12 to 15 minutes or until light golden brown. Use pizza cutter to cut in long strips and serve with pizza sauce for dipping.
Mix ingredients in order given. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Mix well. Requires a lot of mixing. Roll into balls and bake at 375° for 15 minutes. Freezes well.
Cook lasagne according to package for 10 minutes; drain. Separate lasagne and lay flat on wax paper or aluminum foil to keep the pieces from sticking together as they cool. Meanwhile, brown beef, onion and green pepper in 10-inch nonstick skillet; drain off excess fat. Stir in taco sauce, water, salt, pepper, basil and chili powder. Simmer 5 minutes.
Mix potatoes, onions, 1 cup cheese and sour cream together. Place in greased 9 x 13-inch pan and bake for 1 1/2 hours at 350° (uncovered). Sprinkle remaining 1/2 cup cheese on top 10 minutes before potatoes are done.
Use enough milk to make a soft dough. Roll out. Spread with butter and apples. Roll up again and cut into pieces. Pour hot syrup over pieces and bake at 350° for 40 to 45 minutes.
Combine all ingredients and mix well. Cover and chill until serving time. Serves 30.
Wash okra and pack in jars. Put 1 pepper, 1 clove or garlic in each jar. Bring remaining ingredients to boil. Pour over okra and seal. Makes five pints of delicious okra.
Cut several end slices from fruits. Keep the center of fruit for slicing later. Place the end slices in a small saucepan with water and sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, undisturbed for 3 minutes to make a simple syrup. Remove from heat; cool to room temperature. Strain the syrup; squeeze juice from the fruit. Discard the cooked fruit end slices. Chill the syrup, covered, up to 1 week. On day of serving, thinly slice center of fruits, discard seeds, chill fruit slices, cover until ready to use.
Put all together in a bowl and mix well with hands. Roll into balls and place on a cookie sheet. Bake at 350° for 30 to 40 minutes.
Combine ingredients in a 3 1/2 to 5-quart slow cooker. Cover and cook on high for 8 hours. Stir mixture with wire whisk during cooking time, until meat is shredded.
Cook noodles as directed on package. Drain, rinse and set aside. Crumble ground beef into 1 1/2-quart microwave-safe casserole. Add onion and garlic. Microwave on High, uncovered, 5 to 6 minutes or until no longer pink, stirring once. Stir to break meat into pieces. Drain. Stir in tomato paste, water, salt, oregano, sugar and pepper. Microwave on High, uncovered, 4 to 5 minutes or until mixture boils and flavors are blended, stirring once. Set aside. Beat egg in 4-cup mixing bowl. Beat in mayonnaise and Parmesan cheese. Fold in noodles. Spoon evenly over meat mixture. Sprinkle with paprika. Microwave on High, uncovered, 1 1/2 to 2 minutes or until noodles are heated, rotating dish once. Makes about 5 servings.
Mix all ingredients together. To serve: Mix 3/4 cup hot water with 3 tablespoons cocoa mix.
Cook ham bone in water to cover. Cut ham from bone. Add 2 quarts of water to ham broth and add all the other ingredients. Cook for 2 hours.
Use equal parts of peanut butter, chocolate syrup and light Karo syrup. Mix together and store in refrigerator. Take 1/2 pint jar and put some in it, leave out of refrigerator so you will have some ready to use. Very good.
Wash and thoroughly drain dandelion stems. Cut bacon into small pieces and fry until crisp. Pour off fat, except 2 tablespoons. Blend flour into these 2 tablespoons fat and gradually add water. When thoroughly mixed, add beaten egg, salt and vinegar. Cook over low heat, stirring constantly until thickened. Pour over dandelions and serve at once. If desired, dandelions may be cooked slightly and drained well before adding sauce.
Slice and prepare all ingredients as for stir-fry. Place oil in wok or Dutch oven; heat to medium heat. Add pork and onion; stir-fry 2 minutes. Add soy sauce, beans, salt and 3/4 cup water. Cover wok or pot; cook for 6 minutes on medium high. Lift cover several times to stir so all will be cooked thoroughly. Add mushrooms; cook for 3 minutes, covered. Stir twice. Mix cornstarch in 1/2 cup water; add to other ingredients. Simmer for a few minutes to thicken. Shut off heat and serve. Serves 4 to 5.