HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except vanilla, until dough forms. Beat 20 strokes. Turn onto dough board dusted with flour. Roll to coat. Shape into ball; knead 10 times. Roll to 1/2-inch thick and cut with cutter. Bake on greased cookie sheet 8 to 10 minutes, until brown. Makes 10 biscuits.
Brown ground beef and sausage. Drain off grease well. Put back into skillet and cut up cheese and mix through meat until cheese is melted. Put about 1 tablespoon of mixture on a slice of party rye bread. Put them on a plate and store in freezer. Bake as needed. Put little pizzas on a cookie sheet and bake for 15 minutes at 350°. Can also use English muffins.
Mix pudding with a little milk by hand. Stir in remaining milk and beat 5 minutes with mixer. Add sugar and whipping cream and beat with mixer 3 more minutes. Add vanilla and refrigerate.
Cook in water until tender sliced squash, sliced carrots, diced onion and diced green pepper. Drain. Pour into buttered casserole dish. Melt Velveeta and margarine. Add to soup and milk. Stir together. Pour over squash mixture. Add almonds. Melt 1/2 cup margarine. Pour over crushed saltines. Add and mix shredded Cheddar. Spread saltine mixture over casserole. Bake at 375° for about 40 minutes or until center bubbles.
Pour boiling water over sugar and shortening in large bowl. Cool to lukewarm. Soften yeast in 1/4 cup lukewarm water and add to first mixture with eggs and then 3 cups flour. Beat well. Add remaining flour. Do not knead. Let rise until double in bulk, about 2 hours. Punch down and shape into rolls and let raise again, about 2 hours. Bake about 10 minutes at 350°. Dough can be mixed and kept in refrigerator overnight and raised 2 or 3 hours in the morning.
Do not dilute tomato soup. Heat soup and all other ingredients. Put into baking dish. Bake in 350° oven for 45 minutes or until hot. Garnish with Parmesan cheese or cheese slices. Place back in oven until cheese melts.
Steam well scrubbed and bearded mussels in 1 cup water. Cover; cook for about 5 minutes, or until shells open. Save half a shell for each mussel. Blend the remaining ingredients thoroughly. Put small amount of herb butter in each shell. Lay mussel on it. Cover with more butter and place in single layer in shallow pans (pie pans). Bake at 400° for 15 to 20 minutes. Makes 4 servings as an appetizer.
Wash beans and soak 8 hours. Coat a large Dutch oven with vegetable cooking spray. Place over medium-high heat until hot. Add celery and next 4 ingredients; saute until tender. Add remaining ingredients, except rice and cook, uncovered, over medium heat 1 hour, stirring occasionally.
In a greased jelly roll pan, place soda crackers, salt side up. Bring to boil the brown sugar and butter. Boil exactly 3 minutes, stirring constantly. Pour this mixture over the crackers and spread quickly. Bake at 400° for 5 minutes.
In a large saucepan, melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add cereal and peanuts if desired. Stir until well-coated in marshmallow mixture. Press mixture into a greased 9 x 13 inch pan. Cool and cut.
In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruits are well coated. Beat eggs until foamy. Stir in vanilla; fold into nut mixture. Mix well. Pour into a greased and wax paper lined 9 x 5 x 3-inch loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack. Yield: 24 servings. Can also be done in smaller pans.
Crush Oreo cookies. Put one layer on bottom of pan. Cream together the cream cheese and margarine until smooth. Mix in powdered sugar. Mix together the pudding, milk and vanilla. Mix together pudding mix and cream cheese mixture. Fold in Cool Whip. Pour this over Oreo cookies. Top with remaining cookies.
Stir first 4 ingredients together; set aside. In a large bowl with mixer at medium speed, beat margarine and peanut butter together until smooth. Beat in sugars until blended, then add eggs and vanilla. Add flour mixture; beat until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly and decorate with candied cherries, or flatten with fork dipped in colored sugar. Bake in a 350° oven for 12 minutes, or until lightly browned. Remove from cookie sheets. Cool on rack. Makes 6 dozen.
Put all veggies in bowl. Add dressing (to mix by directions on package). Let sit overnight so it can soak in veggies.
Dissolve Jell-O in 2 cups hot water. Grind all other ingredients together (I use a food processor). Mix well, adding Jell-O and then put in refrigerator. Makes 1/2 gallon.
Whip Jell-O and fold in remaining ingredients. Stir gently after salad has set, about 20 minutes.
Combine all ingredients; mix about 4 minutes. Pour into 2 greased loaf pans. Bake at 350° for 50 to 55 minutes. Cool 15 minutes, then remove from pans.
Press crescent rolls on a cookie sheet and bake according to package directions. (Prick with fork first.) Mix dip mix with cream cheese (first mix cream cheese with mixer) and mayonnaise. Spread on cool crust and top with fresh veggies.
Mix water, soups and rice. Place in a shallow baking dish. Lay chicken on top and sprinkle with onion soup. Cover tightly with foil. Bake at 325° for 2 1/2 hours (do not peek).
Mix all ingredients. Place together in an oblong pan sprayed with cooking spray. Bake at 350° for 45 to 60 minutes.
Mix cream cheese, onion and green pepper together. Mix in 1/2 of pepperoni. Form into ball. Roll in remaining pepperoni. (Sliced pepperoni minces better.)
Mix well. Add 1/3 cup of mixture to a cup of boiling water. Stir well.
Sprinkle gelatin on cold water in 2-quart saucepan. Place over medium heat and stir until gelatin is dissolved, about 3 minutes. Remove from heat and add sugar. Stir until dissolved. Whip Cool Whip with milk and vanilla as directed on package. Add slightly thawed raspberries to gelatin mixture and stir until fruit is completely defrosted. Beat with rotary beater until foamy. Stir in Cool Whip mixture. Spoon into dessert dishes. Chill until firm.
Layer ingredients in oiled baking dish in order given, adding bits of margarine and sprinkling of salt and pepper to each layer. Bake at 300° for about 1 hour. Yields 8 servings.
Cook broccoli according to package directions; drain. To broccoli, add soup and mayonnaise; mix well. To this mixture, add eggs, onion and cheese. Pour broccoli mixture into greased 1 1/2-quart baking dish. Cover with buttered Ritz crackers. Bake at 350° for 30 minutes. Serves 6 to 8.
Spoon beans into food processor or blender. Add cocoa, butter and vanilla. Blend until well mixed.
Mix and pour into a greased pan. Bake, uncovered, 40 to 45 minutes at 375°.
Blend butter, sugar, vanilla, salt and lemon juice in a large bowl. Beat in eggs, one at a time. Dissolve soda in sour cream. Add to egg mixture. Fold in remaining ingredients; mix well. Pour batter into 2 greased loaf pans or into cupcake pans. Bake at 350° for 35 to 40 minutes. Cupcakes take 20 to 25 minutes. Serve with Strawberry Butter for a special treat.
Mix all ingredients together, except muffins (smash together with a fork). Spread on muffins, then cut into fourths. Put on cookie sheet and freeze for at least 30 minutes. When you need them, just put in oven to broil until cheese gets bubbly.
Place beans in cold water in a 4-quart pot. Add garlic, celery, onion and oil and bring to a boil. Reduce heat and simmer for about 2 hours. Add water as needed, stirring occasionally. Add salt, pepper, sausage and Cajun seasoning and continue cooking over low heat for about 1 hour. Serve over a bed of steaming rice and enjoy!
Seed chilies. Put layer of chilies in greased baking dish, then layer of cheese, layer of chilies, cheese, etc. Blend milk, flour and eggs in blender. Pour over chilies and cheese. Bake at 350° for 1 hour or until set.
Cream butter, sugar and eggs (adding egg one at a time and beating well after each egg). Add vanilla, almond extract, flour, baking soda and salt; mix well. Add sour cream. Fold peaches into batter. Pour batter into greased and floured 10-inch pan. Bake at 350° for 75 to 85 minutes.
Cook spaghetti until just tender; drain and keep warm. Saute mushrooms and onions in butter until lightly browned. Blend in flour, salt and pepper. Add broth. Cook, stirring, until smooth and thickened. Stir in cream and sherry. Combine 1/2 of the sauce with spaghetti. Pour into buttered baking dish. To remaining sauce, add chicken, pimento and almonds; pour on top of spaghetti. Sprinkle with cheese. Brown lightly in moderate oven, 375°, for 25 to 30 minutes.
Bring water and oleo to a boil. Turn off heat. Stir in flour; mix until it forms a ball. Beat in eggs with an electric mixer into flour mixture, one at a time. Press into a greased 9 x 12-inch pan. Bake 30 minutes at 400°. Cool.
Grate cheeses and chop olives fine and mix ingredients together with hands, forming a ball. Roll ball in chopped pecans.
Cook bacon, pork chops and sausage. Crumble up bacon and sausage and cut pork chops in small pieces. Save 2 tablespoons grease from sausage and scramble 6 eggs; put aside. Saute bell pepper and celery. Put all ingredients together in large skillet and heat. Add soy sauce. Hot peppers are optional.
Cook hen until tender. Remove from bone while warm and cut into cubes. Cook spaghetti in 1 quart water or chicken stock. Cut onion in pieces and mix with mushrooms and juice. Mix with drained spaghetti and chicken. Make white sauce by melting oleo, adding flour and slowly adding milk. Cut up cheese and add to white sauce. Stir until melted. Mix into the chicken and spaghetti. Pour into baking dish and bake in moderate oven about 30 minutes.
Blend peanut butter with confectioners sugar until mealy. Sprinkle two-thirds of mixture over baked pie shell. Fill with filling and top with whipped cream and rest of streusel.
Combine margarine, sugar, cocoa and milk; boil 2 minutes. Remove from heat. Add vanilla, peanut butter and oatmeal. Drop from a spoon on wax paper.
Make Praline Crust and chill 15 minutes before using. In large bowl of electric mixer at high speed, beat together sour cream, eggs and vanilla until blended. Pour into chilled Praline Crust. Bake in a preheated 325° oven on center rack until a cake tester inserted in center comes out clean, about 1 hour. Cool, then chill.
Combine cream cheese, 1/4 cup sugar and 1 egg, mixing until well blended; set it aside. Combine dry ingredients; add combined oil and 3 eggs, mixing until moistened. Fold in apples and nuts. Reserve 2 1/2 cups batter and pour remaining batter into greased and floured 10-inch tube pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture spreading lightly to cover. Bake at 350° for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes and remove from pan; cool thoroughly.
Mix flours together with dry milk and salt. Dissolve yeast in warm water and let proof 5 minutes. Gradually beat into flour mixture along with beef broth. Will be stiff and hard to mix (may need to use your hands). Let rest 5 minutes, roll out to 1/4 inch thickness. Cut out dog biscuit shapes. Place on well-greased cookie sheet. Brush with egg glaze. Bake 45 minutes at 300°; turn off heat leaving biscuits in oven overnight to harden. Store in airtight container. Add 1/2 teaspoon garlic or 1/4 cup Parmesan cheese for gourmet dogs.
Rinse beans; place in large saucepan. Add water. Bring to boiling; reduce heat and simmer, covered, for 1 hour. Transfer to a bowl, cover and refrigerate overnight. Drain beans, reserving 1 1/2 cups of the liquid.
Mix flour, 3/4 teaspoon salt and 1/4 teaspoon pepper on a plate. Roll chicken in it to coat. Heat 1 tablespoon oil in large skillet over high heat. When hot, add chicken and brown on all sides, 5 to 8 minutes. Remove chicken. Add buttermilk to skillet. Scrape pan to loosen any brown bits. Return chicken to skillet, skin side up. Reduce heat; cover and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.
Mix beef, crumbs, eggs, onions, Parmesan, salt, oregano and milk until blended. Put in pan. Bake 1 1/2 hours at 350°.
Combine ingredients into a medium bowl, but not the cheese; leave in refrigerator for 1 hour and remove when ready to serve. Place lettuce leaves on a platter. Spoon salad onto the leaves and sprinkle grated cheese on top. (For added touch, add ham, cut into small cubes, to the mixed ingredients.)
Heat milk to boiling. Beat eggs and sugar. Pour boiling hot milk into egg and sugar mixture and beat for 1 minute. Bake at 475° for 5 minutes, then 425° for 10 minutes. Done when knife comes out clean when inserted in center of pie.
Sprinkle Season-All salt on both sides of brisket. Put in pan with fat side up. Cover with foil. Bake in oven at 450° for 45 minutes. Pour 10 oz. of Coke over the top. Sprinkle 1 pkg. of onion soup mix over brisket, cover and bake at 250° for 2 hours. Remove from oven, let cool, slice, and reheat.
Boil water. Add penne. Cook 8 to 10 minutes in salted water with a little olive oil. Drain. (DO NOT RINSE.)
Wash beans; drain. Trim ends, cut on diagonal in 1-inch pieces. Combine all ingredients in a medium skillet. Cook, covered, over low heat, stirring occasionally, 10 to 15 minutes or until beans are crisp-tender. Serves 4.
Put flour in bowl and add salt. Cut up chicken. Fry only 5 pieces. Put other in refrigerator. Roll chicken in flour. Put 1/4 cup fat in frying pan and heat. Place chicken in hot fat; brown both sides. Take pan off heat. Let cool for 5 minutes. Add 1 cup water; cover frying pan. Cook on low heat for 30 minutes.
Heat soups and water. Add garlic, crushed. Add parsley. Simmer for 5 minutes. Add ham and heat thoroughly. Serve with celery sticks, carrot sticks, green onions and radishes.
Melt marshmallows in milk. Cool until set and beat until smooth. Add flavor to whipped cream and fold in marshmallows, then add peaches. Pour into baked pie shell and chill.
Boil macaroni; rinse and drain. Add all other ingredients and mix. Chill 6 to 8 hours prior to serving.
Mix sausage and Bisquick. Add cheese and mix well. Shape into small balls. Bake at 350° for 12 to 15 minutes on greased cookie sheet.
Put ingredients in a 9 x 12-inch baking pan in order given. Bake in 350° oven for 30 minutes. Cut in squares while hot.
Beat well. Pour into hot greased skillet. Bake at 450° until brown.
Brown meat and drain well. Season with spices. Add veggies and one jar of pizza sauce. Simmer until veggies are tender. Split buns. Cover buns with meat mixture. Add 1 tablespoon pizza sauce to each filled bun. Top with cheese. Bake at 350° until cheese melts. Makes approximately 30 hounds, depending on how much meat is used on each bun.
Grease and flour loaf pans. Sift together dry ingredients. Blend other ingredients. Fold in bananas and nuts. Bake at 325° for 1 hour and 10 minutes or until done.
Thoroughly mix above ingredients. Serve on salad greens or a special sauce for hamburger.
Mix all ingredients except bell pepper and onion. Blend in blender; then add onion and bell pepper. Serve with crackers.
Cream butter and sugar; add vanilla and lemon juice. Add eggs, one at a time, beating well after each addition. Add bananas. Sift salt, flour, soda and baking powder, add alternately with sour cream to banana mixture. Fold in nuts. Pour in 2 greased and floured loaf pans. (I put a sheet of wax paper in the bottom of pans.) Bake at 350° for 50 to 55 minutes.
Saute bell peppers and onion in butter. Add all other ingredients; simmer until well blended, 15 to 20 minutes. Can serve as a Spanish omelette or with Italian sausage over rice.
Combine ingredients in order given. Pour into unbaked pie crust. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake an additional 40 to 50 minutes, or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping.
Line large casserole or roasting pan with bread. Slightly beat eggs and combine with milk. Pour over bread. Mix cheese and bacon together and put on top of egg mixture. Bake at 350° for 1 hour. Prepare the night before and put in oven upon rising.
Cook artichokes (if frozen) according to directions. Cut up in small pieces. Mix mayonnaise, cheese and garlic powder. Blend in artichokes. Bake at 350° for 20 to 25 minutes. Serve at once with snack crackers.
Mix cherries together with sugar, flour, extract and salt. Pour into pastry shell. Dot with butter. Place lattice top on, sealing with water and crimping edges high. Bake at 350° until brown or done.
Combine all dry ingredients; add bourbon and corn syrup and mix. Grease hands and shape into 1-inch balls. Roll in powdered sugar and refrigerate.
*If using plain flour add 1/2 teaspoon baking powder and pinch of salt.
Cream oil, sugar and eggs. Add remaining ingredients. Mix well. Bake at 350° for 45 minutes or until done.
Put in saucepan and melt butter and sugar; add milk. Cook slowly, stirring the whole time. Let bubble for 1 minute. Then take off stove and beat. Add hot mixture to 1 1/2 cups or more powdered sugar a little at a time. This makes enough for 3 cakes.
Sift dry ingredients into large bowl. Place rest of ingredients except nuts into blender and blend until smooth. Pour over flour mixture and add nuts. Mix lightly until blended. Bake at 350° for 45 to 60 minutes in well greased loaf pan. Cool thoroughly before slicing. Freezes well.
Heat oven to 400°. Generously grease 12 medium muffin cups or line with paper baking cups. Beat together shortening and sugar until light and fluffy. Add milk, egg, molasses and combined dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake about 15 minutes or until wooden pick inserted in center comes out clean. Makes 1 dozen.
Blend first four ingredients; add rhubarb and eggs and pour over rhubarb in pie shell. Top with pastry cover. Bake 10 minutes at 450° and 30 minutes at 350°.
Mix all ingredients together and heat. Add chicken that has been cooked and cut into bite size pieces. Put into a casserole and top with biscuits. Bake at 400° for 15 to 20 minutes. Leftover turkey can be used in place of chicken.
Let first 3 ingredients stand 7 days. Drain and pour off liquid. Add boiling water and alum. Let stand 24 hours. Drain; pour off liquid. Make syrup of vinegar and sugar. Boil and pour over cucumbers. Continue this for 4 days. Add spices to taste. Can and seal.
Preheat fat in iron skillet or Dutch oven. Add 1 cup water, crumbled sausage, cooked slowly, until brown, stirring occasionally. Add onion, celery, tomatoes, bell peppers and garlic; cook 5 minutes. Add rice and 1 1/2 cups water. Cook, covered, over very low heat 30 minutes or until water has cooked out. Stir occasionally. Add thyme, parsley and onion. Stir mixture well.
Make meatballs of ground beef, ginger and salt. Dip in beaten egg and flour. Saute in oil. Mix vinegar, brown sugar, cornstarch, soy sauce and juice from pineapple plus water to make 1 cup. Boil approximately 3 minutes. Add meatballs, green peppers and pineapple chunks in separate piles in frypan. Coat with sauce. Simmer 10 minutes. Serve over rice.
Mix butter, cake mix and the other ingredients. Beat 3 to 4 minutes. Bake in a greased and floured Bundt pan for 1 hour or until golden brown, at 350°.
Heat sugar in water until dissolved. Add orange juice and set aside to cool. Mash bananas. Add bananas, pineapple juice and lemon juice to mixture. Freeze mixture 8 to 10 hours. Mix 1/2 slush and 1/2 7-Up in blender.
Melt butter. Add sugar and crumbs. Put into pie plate and bake 8 minutes at 350°. Mash cream cheese with powdered sugar; cream well. Mix in Cool Whip. Put into cooled crust. Top with cherry pie filling mixed with 1/4 cup sugar and almond extract. Chill.
Put the potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes or until just fork-tender.
Mix all ingredients and add enough flour to make a medium batter. Drop in hot grease and cook on both sides.
Mix last three ingredients. Grease one cookie sheet. Spread with spaghetti. Sprinkle ground beef over spaghetti. Cover with pizza sauce mixture. Sprinkle with Mozzarella cheese. Bake at 350° for 20 minutes.
Mix together in greased casserole. Bake 1 hour at 350°.
Beat eggs. Add milk. Melt butter in frying pan and scramble eggs. Place in a 2 1/2-quart rectangular casserole. Place sausage on the eggs and top with mushrooms. Combine soup and sherry in saucepan and warm on top of stove. Spread warm mixture on top of mushrooms. Sprinkle cheese on top. Cover with foil and refrigerate overnight. While your family opens presents on Christmas morning, bake covered casserole in 250° oven for 1 hour.
Boil chicken until done. Cook noodles until done; drain. Don't overcook. Add in bowl or pan the chicken soup. Drain peas and carrots; add to soup. Add cheese; mix well. Add enough broth to make soupy. Mix chicken, noodles and soup mixture in baking dish. Bake at 400° for 25 or 30 minutes.
Combine flour, oats, buttermilk powder, sugar, baking powder, soda and salt in mixing bowl and stir together. Combine water, egg and oil; pour into dry mixture and beat smooth, but do not overbeat. Heat griddle or frying pan to medium or medium-high. Grease pan with pastry brush and shortening. For each pancake, pour 1/4 cup batter onto pan. Cook pancakes until puffed (bubbled on top) and dry around edges. Turn and cook on other side until golden brown. Serve with applesauce or butter and syrup.
Mix and bake 1 hour or longer at 325°. Makes 2 loaves.
Mix ingredients well in casserole dish. Bake at 350° for 30 minutes.
Brown meat and spoon over prepared crust. Sprinkle with potatoes and Cheddar cheese. Beat eggs, milk, salt and pepper together. Pour over potatoes and cheese. Sprinkle with Parmesan. Bake 30 minutes at 375°.
Heat oven to 375°. Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about two inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about five dozen cookies.
In a 3-quart saucepan, cook beef until brown; drain. Stir in water, undrained mushrooms, parsley, catsup, bouillon cube and pepper. Stir in uncooked noodles. Bring to boiling. Reduce heat, then simmer, covered, 15 to 20 minutes or until noodles are tender. Stir occasionally. Stir together dip and flour, then stir into meat mixture in saucepan. Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
In crock-pot, melt jelly and mustard together on medium heat. Once jelly and mustard are blended, add hot dogs and cook for 20 minutes before serving. Serve hot. Leave crock-pot on low heat.
Saute onion, garlic, celery and pepper in oil. Brown beef; drain. Combine all ingredients and simmer 30 minutes to 1 hour.
Stir ingredients together and cook over medium-heat until peanuts start popping and liquid looks the color of light honey. Do not overcook. Remove from heat and stir in 1 teaspoon soda and pour on buttered surface. To prepare butter surface, butter aluminum foil heavily and place on cookie sheet. When candy is cold, break into pieces.
Mix buttermilk and soda; set aside for 20 minutes. Mix buttermilk with syrup, sugar and salt; bring to a boil. Add butter; let boil until it forms a soft ball when dropped into cool water. Remove from heat; add vanilla. Cool 30 minutes. Beat until creamy. Add pecans and pour into greased pan.
In a large soup pot, render bacon and lard together. Then sweat the vegetables and thyme in this fat without taking any color. Stir in the flour to make a smooth paste. Slowly add the clam juice, stirring constantly. Add the milk, cream and potatoes and simmer slowly until potatoes are tender. Add the clams and cook another 2 minutes. Adjust seasoning with white pepper, but use salt sparingly. Remove soup from the heat and melt pads of butter on top. Sprinkle with paprika. Serve with crackers or buttered toast.