HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and butter until it becomes creamy. Add yogurt, egg white and baking powder and mix. Put flour and orange juice in and make dough. Make small balls and pour egg yolk on them. Bake at 350° until they become golden brown.
Drain juice off of onions and put in a sauce pan. Bring to a boil. Add water if needed. Mix butter, salt and pepper in with the onion juice. Add peas and mix well. Add onions to boiling mixture. Mix the 4 Tbsp. of water with the cornstarch. Add to mixture and cook for 20 minutes.
Steam potatoes until tender. Reserve cooking water. Saute onion in oil. Place some of the potatoes, potato water and onion in blender until smooth. Return mixture to pot and add milk. Stir continuously. Add cheese, butter, parsley and seasoning. Do not boil.
Cream butter until soft. Blend in sugar and butter until soft. Blend until sugar and butter are creamy. Add vanilla. Stir in flour and pecans. Roll dough into small balls and place on a well-greased cookie sheet. Bake in a 300° oven for 45 minutes. Roll puffs in powdered sugar while hot.
Blend together mayonnaise, garlic powder, onion powder and mustard. Combine all ingredients. Cover and chill before serving. Store refrigerated.
Place meat on foil in baking pan. Stir together mushroom soup and onion soup mix. Spread on meat. Top with carrots, potatoes and celery.
Brush bread with olive oil. Sprinkle with oregano and garlic powder. Lay on cheese with a slice of tomato on top. Lightly salt and pepper. Sprinkle on more oregano. Bake at 350° until light brown and bubbly.
Break up sausage; saute several minutes until gray. Remove to large mixing bowl, leaving fat in pan. In pan, saute onions 5 to 6 minutes or until tender. Add celery and saute 2 minutes. Add sauteed vegetables to sausage along with cornbread, white bread and eggs. Season, go heavy on sage. Fold in melted butter.
Dredge chops in flour. Brown in skillet. Top each chop with a ring of pineapple. Add pineapple juice. Cover and cook slowly. Remove meat and pineapple to platter. Pour the remaining juice over chops. Cook on stove top 1 1/2 hours.
Let cool. Ice with Cool Whip and coconut and let cool for 2 to 3 hours. (Better if baked a day before serving.)
Combine soup, chiles, onion, sour cream, sliced olives, and jack cheese. Mix, set aside 1 1/2 c. of mixture. Add chicken to main mixture. Fill the tortillas and roll up. Place filled tortillas in 9 x 13 inch baking pan. Pour remaining mixture over tortillas. Sprinkle 3/4 c. cheddar cheese on top and garnish with green onion and paprika. Bake uncovered at 350° for 45 minutes.
Soak beans overnight in water to cover. In same soaking water, bring beans to a boil. Lower heat and simmer for 1 1/2 to 2 hours. Add smoked sausage, onion, bell pepper, salt and pepper. Simmer another 1 1/2 hours or until beans and sausage are tender. Serve over cooked rice.
Toss peanuts and noodles in a bowl. Melt the butterscotch pieces in top of a double boiler, stirring occasionally until smooth. Pour over peanuts and noodles. Toss until coated. Drop from spoon. Chill and serve.
Put mashed potatoes and sugar in bowl. Let cool. Add potato water and yeast. Let set together overnight. In morning, add eggs, butter and flour. Knead until smooth. Let rise until double in bulk. Roll out and shape into rolls (dinner or sweet). Bake at 425° for 10 minutes or until golden brown.
Mix together in small pan the first 4 ingredients; heat until lukewarm. Combine next 3 ingredients. Sift flour. In large bowl, put 4 cups flour; add liquids to flour and mix with spoon. Add additional flour until it can be handled by hand. When dough begins to leave sides of bowl, turn it out onto a lightly floured board to knead. Knead. Fold dough toward you. Then press down away from you with heel of hand. Give dough quarter turn; repeat until it is smooth, elastic and doesn't stick to board. Place in greased bowl, turning once to bring greased side up. Cover with cloth and let rise in warm, draft free spot (80 to 85°) until doubles, 1 to 1 1/2 hours. Use enough flour to shape into desired shapes. Place in greased cooking pans. Cover with cloth; let rise until double, 1 to 1 1/2 hours. Cook at 450° for 8 to 10 minutes. Yields 36 rolls.
Cream margarine and sugar. Add by hand eggs, flour, baking powder and salt. Fold in sour cream and vanilla. Grease 9 x 13-inch pan. Spread 1/2 mixture and sprinkle 1/2 of topping on dough. Add rest of dough and sprinkle remaining topping.
Place 4 pieces of cube steak in bottom of crock-pot. Spread 1/2 can soup and 1/2 package soup mix over steak. Repeat with remaining ingredients. Do not add water. Cook on low setting for 8 to 10 hours or at high setting for 4 to 5 hours. Chop after cooking. This is great over rice or noodles.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl with spoon, mix well the first 5 ingredients. Stir in eggnog, butter or margarine, egg and rum just until flour is moistened. Mixture will be lumpy. Fold in pecans or walnuts and fruits. Spread mixture in pan. Bake 1 hour or until toothpick comes out clean. Cool bread on wire rack 10 minutes. Wrap and freeze. Thaw room temperature.
Bring sugar, margarine and milk to a rolling boil. Boil 3 minutes on low heat. Remove from heat and add oatmeal, cocoa, vanilla and peanut butter. Mix thoroughly and drop by spoonfuls on waxed paper. Let cool until firm. You can also pour mixture into buttered or vegetable sprayed 9 x 13 pan and let cool, then cut into squares to serve.
Drain okra and mash well. Add egg and mix thoroughly. Next add salt, flour, cornmeal, pepper and baking powder. Mix well.
Dressing: Mix oil, vinegar, sugar and chicken packet from Ramen noodles. Add to salad just before serving.
Mix all ingredients together and bake at 350° for 20 to 25 minutes or until brown.
Brown beef; drain grease if necessary. Add salt, onion and celery. Continue cooking a few minutes. Add spaghetti, soups, mushrooms and cheese. Save about 1/4 cup cheese to sprinkle on top of casserole, which has been buttered. Bake at 350° for 30 minutes. Sprinkle atop with cheese and bake 10 minutes longer.
Mix all ingredients. Dip fresh shrimp into batter and fry until golden brown.
In medium saucepan bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, 50 minutes or until tender. Do not overcook. Remove to large bowl. In another saucepan, bring 2 1/2 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low; simmer 15 minutes and add to the wild rice. Add remaining ingredients and toss well. Serve at room temperature. Serves 8 to 12. Can be made ahead and served hot or cold.
Beat the cream cheese and powdered sugar together until smooth. In separate bowl, mix the peanut butter and milk. Mix the peanut butter with the cream cheese. Add the whipped cream. Whip all together. Put in the graham cracker crust. Chill 4 to 5 hours. (You may use crunchy peanut butter.)
Sift together flour, baking powder and salt. Cream together margarine, peanut butter, orange rind, vanilla and artificial sweetener. Add egg and orange juice; blend well. Add dry ingredients gradually; mix well. Add raisins. Measure 1 level tablespoon dough for each cookie. Roll to form a ball. Place 2-inches apart on cookie sheet. Flatten with a fork. Bake at 400° for about 15 minutes. Makes about 24 cookies.
Bring the first 4 ingredients to a boil. Then mix cornstarch and cold water together and add to hot mixture. Cook until thick, then add vanilla.
Mix together the cream cheese, sweetened condensed milk, lemon juice and vanilla. Mix together the graham cracker crumbs, sugar and melted butter. In greased 13 x 9-inch pan, press the graham cracker crumb mixture. Pour in the cream cheese mixture. Put cherries or blueberries, etc., on top, then top with a few more crumbs. Refrigerate a few hours.
Place 8 slices bread in bottom of greased 9 x 13-inch pan. Put slices of meat and cheese and top with remaining slices of bread.
Mix first 4 ingredients until crumbly; put half of mixture on bottom of 8-inch square pan. On top of that, put rhubarb. Boil the next 3 ingredients together. Pour over rhubarb and top with remaining crumbs. Bake at 350° for 1 hour.
Combine margarine and sugars and beat well. Add egg, peanut butter, milk and vanilla; beat well. Add all dry ingredients to beaten mixture; mix until smooth. Spread in 13 x 9 x 2-inch pan (greased). Bake at 350° for 18 to 20 minutes. Immediately sprinkle chocolate pieces over top; let stand until softened and spread evenly. Let set several hours before cutting. Makes 36.
Combine all ingredients, except 1/2 cup cheese and 1/2 can Durkee onions. Pour into shallow 1 quart baking dish. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 15 minutes until browned.
Saute onion in oil about 5 minutes. Remove from heat. Combine 1/4 cup barbecue sauce and 1/4 cup water, add egg, stir in bread crumbs, salt and pepper. Crumble in ground beef. Add onion and pepper; mix well. Shape into loaf. Bake 1 hour. Spread remaining barbecue sauce on top and bake 30 minutes more.
In medium saucepan, over low heat, melt butter. Stir in flour. Remove from heat and gradually stir in milk, keeping smooth. Cook over moderate low heat, stirring constantly, until thickened. Remove from heat and stir in cheese. Fold in potatoes and ham. Add salt and pepper to taste. Turn into ungreased casserole dish. Bake uncovered at 400° for 20 minutes. To cook potatoes, peel and slice potatoes into 1/4-inch slices. Boil until tender. Drain.
Thaw and drain spinach. Mix sour cream, mayonnaise, onion and dressing mix. Mix spinach with last mixture. Chill.
Mix first 3 ingredients. Let set for 30 minutes. Bring to boil and cook for 12 minutes. Remove from heat. Add Jell-O. Stir thoroughly and skim. Put in hot jars. Wax or seal as desired.
Mix Cheddar cheese, milk, Bisquick, eggs, salt and pepper. Add to broccoli, onion and green pepper. Bake in 400° oven for 30 to 35 minutes. Let stand 5 minutes.
Bake cake according to directions, in layer pans, and let cool. Carefully slice each layer in half using a long serrated knife. Spread each layer with strawberry jam or glaze. To assemble, place one layer, cut side down, on plate; top with sliced strawberries, then Cool Whip. Repeat with each layer. Spread Cool Whip on top. Decorate with hearts and strawberries.
Brown meat, onion and green pepper; drain off grease. Add sauce and simmer until done, about 30 minutes.
Oil a glass bowl and set aside. Stir all ingredients together well. Put in oiled bowl and refrigerate for 2 hours. Serve with lettuce and crackers.
Prepare vanilla pudding. Fold in cool whip. Layer vanilla wafers on bottom and sides of casserole dish. Slice bananas and layer on wafers. Pour pudding mixture on wafers and bananas. Crumble wafers on top.
Cream butter and sugar. Add eggs, one at a time. Sift flour, baking powder, mace and nutmeg. Add to the butter mixture, alternating with the milk and rum. Pour into a greased and floured tube pan. Bake at 300° for 1 hour and 45 minutes or until a straw comes out clean.
Cream shortening and sugar; add eggs, one at a time. Fold in the flour and mace, then the vanilla. Bake at 350° until tests done. This recipe is over 60 years old.
Dress live crabs*; thaw crabs if frozen. Liberally baste bottom side of crabs with marinade and carefully place, bottom side down, on barbecue grill. Grill over fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully and grill 5 minutes more. Makes 6 servings, 2 crabs each.
Combine vinegar, water, salt, pepper, onion, celery flakes and pickling spice to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover and let stand 2 hours. Add sugar. Place over heat and simmer, covered, 2 hours or until tender. Remove meat to platter. Strain liquid to remove spices. Return to cooking pan. Stir in enough gingersnap crumbs to thicken gravy. Simmer 20 minutes. Serves 6 to 8. Serve with Potato Balls.
Cook wild rice in water until done (45 minutes to an hour). Cook bacon until crisp and crumble. Saute onion in little bacon grease. Place potato soup in large saucepan, dilute and add all other ingredients. Heat slowly, stirring often until cheese is melted, just below boiling point. Yields 8 to 10 servings.
Sift together dry ingredients and 1/2 teaspoon of salt. Cut in butter until mixture resembles coarse crumbs. Add the egg and milk, stirring until dough follows the fork around the bowl. Knead on floured surface about 15 times and cut it in half. Shape each half into a ball and pat that into a circle 1/2-inch thick and about 6-inches in diameter. Cut this piece into 8 wedges.
Thaw juices. In a large bowl, blend milk, water, juices, sugar and salt. Stir until sugar is dissolved. Spoon sherbet into punch, stirring lightly. Makes 20 (1/2) cups.
Soften cream cheese. Blend with 1/2 cup milk. Add 1 1/2 cups milk and pudding mix; beat slowly with mixer for about 1 minute. Pour at once into graham cracker crust. Sprinkle graham cracker crumbs on top. Chill at least 1 hour.
Spray 9 x 13 inch pan with pam. Place chicken on bottom of pan, then mixed vegetables, spread the soup over vegetables, then add the cheese. Mix the stuffing as directed on the box and spread over the cheese. Bake in a 400 degree oven for 30 minutes. Can substitute pork chops for the chicken, cream of mushroom soup for the chicken soup and pork flavored dressing mix.
Cook over hot water until thick. Can be used as a filling for tarts or cakes, or as spread for toast or biscuits. Delicious served over a spoonful of cottage cheese.
Mix together first two ingredients. Add oil, water and eggs. Bake in 9 x 13-inch pan for 20 to 25 minutes.
Wash and pick over lentils. Put them in a pot with 1 1/2 quarts of cold water, the onion, bay leaf, salt, pepper and cumin. Bring the beans to a boil; turn off the heat and let stand 1 hour. Then simmer about 5 minutes, or until just tender. Lentils used to take hours to cook, but most are processed now and the problem is to avoid mushiness. (If you accidentally overcook them, you can turn the disaster in a good soup or pureed vegetable.) Drain the lentils and discard the onion and bay leaf. After cooling to room temperature, dress them with the vinaigrette and garnish with the eggs and parsley.
Mix at room temperature cream cheese, chopped green pepper, chopped onion and drained crushed pineapple. Mix until smooth and creamy. Mix in seasoned salt to taste. Serve chilled with Ritz or Townhouse crackers.
Mix all ingredients together and bake at 350° for 45 to 60 minutes. Serves 8.
Cook chicken. Place cut up chicken in bottom of 1 1/2-quart baking dish. Pour can of soup over chicken. Mix stuffing, broth and melted margarine. Spread this over chicken and soup. Pour milk evenly over the top. Cover with foil and bake at 325° for 45 minutes. Remove foil and bake another 15 minutes to brown. Makes 2 casseroles.
Debone chicken after cooking and put back in broth. Add other ingredients. Make flour gravy brown, almost burned, and put into gumbo. Cook until desired thickness. Serve over rice.
Lay fish in casserole dish. Pour melted butter over fish; add salt, pepper and lemon juice to taste. Microwave for 5 to 6 minutes, depending on microwave.
Cut up chicken, salt, roll each piece in flour and place in roaster. Layer bacon, onion and celery leaves on top. Cover with water and bake at 350° for 3 hours.
Let the gooseberries and sugar set for 4 hours. Mix gooseberries with 1 cup each celery (thin sliced), nuts and shredded Cheddar cheese. Top with cream cheese and Cool Whip or 1/2 cup mayonnaise.
Heat oven to 400°. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and eggs and beat well. Add flour, cream of tartar and baking soda and mix well. In a small bowl, combine cinnamon and sugar. Shape dough into one-inch balls and roll in cinnamon/sugar mixture. Bake for 8 to 10 minutes or until set. Makes 4 dozen cookies.
After foot has already been inserted in mouth, it may be hard to swallow, but take out and add 1 cup of humility and borrow 2 cups of forgiveness. May be done with or without shoes and socks.
Place pineapple in an 11 x 8-inch glass baking pan. Mix sugar and flour; sprinkle over the pineapple. Put grated cheese over this. Mix crackers and margarine; spread over cheese. Bake at 350° for 30 minutes.
Beat eggs; add all the other ingredients. Pour into greased muffin pans. Bake for 30 minutes at 400°.
Preheat oven to 375°. In medium saucepan, combine first 8 ingredients and simmer 8 to 10 minutes or until tender. Add cooked meat, 3 ounces of cheese, rice and stir until cheese is melted. Place in deep dish (Corning or Pyrex), sprinkle top with remaining 1 ounce of cheese and bake for 20 to 30 minutes. Can be frozen.
Mix hamburger, rice and onion and form into balls and place into casserole dish. Mix soup and milk together and pour over meatballs. Cook at 350° for 1 to 1 1/2 hours.
Saute onion in butter until tender. Mix with sour cream, soups and cheese. Partially thaw potatoes. Mix sauce over potatoes. Spread 1/2 cup grated cheese over top. Bake at 350° for 1 hour.
Mix first 3 ingredients together in a bowl. Dip chicken wings in mixture; place in baking pan. Sprinkle with 1 envelope dressing mix. Bake at 350° for 25 to 30 minutes or until brown. Remove to wire rack; sprinkle with paprika. Mix remaining envelope dressing mix and sour cream in bowl. Serve dip surrounded by chicken wings and celery sticks.
Slice potatoes in saucepan. Add other ingredients and cook over medium heat for 45 minutes, uncovered, or until juice is slightly thickened.
Cream butter, shortening and sugar. Sift dry ingredients. Add milk alternately, about 1/2 at a time. Add eggs, one at a time. Add vanilla. Bake in a tube pan at 300° for 1 1/2 hours.
Heat milk with margarine. Pour over ingredients and mix together. Chill for about 1 hour. Form balls and drop into boiling beef broth; dumpling will rise to the top when done.
Mix dry ingredients together. Add milk and cook over medium heat until it boils or starts to thicken. Add butter and vanilla. Serve with biscuits or pancakes.
Grease and flour 2 (9 in.) round cake pans. In large bowl with mixer at low speed; beat first 10 ingredients for 2 minutes; scraping bowl frequently. Stir in apples, raisins & nuts. Pour into pans and bake at 350 degrees for 45 minutes. Cool 10 minutes.
Mix soup together; chop other ingredients, reserving all liquid. Add remaining ingredients except noodles. Add reserved liquid to make desired consistency. Heat on low heat for approximately 20 minutes. Take off and serve after adding soy sauce to taste. Serve over rice.
Mix hamburger and onion soup mix. Shape into small balls. Brown in skillet and drain. Mix jelly and chili sauce in saucepan. Add meat balls and simmer for at least 1 hour.
Melt butter; add sugar and egg. Mix well. Microwave on medium. Stir and scrape down sides for 1 1/2 to 2 1/2 minutes until sugar dissolves and sauce thickens. Stir in rum. Serve warm.
Mix sugar, oil, egg and vanilla. Stir in flour, salt, baking soda and milk. Beat until smooth. Stir in rhubarb and almonds. Pour into 2 (9-inch) pans or 9 x 13-inch pan. Bake 25 to 30 minutes at 350°.
Peel and cut up eggplant. Boil in salted water with onion and celery. Drain well. Mix all other ingredients, except cheese. Pour into greased baking dish. Cover top with grated cheese. Bake in 350° oven for about 25 minutes.
Mix together the sour cream, soup, cheese, salt, pepper, onion and potatoes. Butter a 13 x 9-inch pan and sprinkle with Parmesan cheese. Cover and bake 30 minutes at 350°. Remove cover and bake for 30 minutes more. Easy to fix and so good!
In a small bowl, combine apple juice, vinegar, salsa and black pepper. In another bowl, combine beans, corn, peppers and scallions. Pour in salsa mixture. Chill for at least 1 hour. Serves 8.
Mix the first 5 ingredients. Sift the dry ingredients and mix all together. Add a cup of raisins, dates or nuts if desired. Put in 3 greased loaf pans. Bake for 1 hour at 350°. Makes 3 loaves.
In a saucepan, mix butter, sour cream and milk and heat until mixture is almost boiling. Remove from heat and add Cheddar cheese and salt and pepper. Pour over hot noodles. Serve immediately or microwave later until heated through. Serves 6.
Put all ingredients in large bowl and beat well. Bake in 350° oven until done.
Heat oven to 375°. Beat on medium the Crisco, brown sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture on low speed until just blended. Stir in chips. Drop by rounded tablespoonfuls 2-inches apart on an ungreased baking sheet. Bake one sheet at a time at 375° for 7 to 9 minutes. Cookies will appear soft and moist. Do not overbake. Cool on baking sheet 2 minutes. Remove cookies to foil to cool completely. Makes 3 dozen cookies.
Brown hamburger; salt and pepper to taste. Put in 5-quart Dutch oven the noodles, hamburger, peas, corn, tomato soup, ketchup and barbecue sauce. Cook at 325° for 1 hour.
Preheat oven to 350 degrees. Stir together flour, baking powder, and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well. Chill 2 hours or overnight. Shape into small balls, 1 1/4 inches or less; roll in additional sugar. Place on greased baking sheets 2 inches apart; flatten with egg turner. Bake 8 to 10 minutes or until lightly brown.
Place thawed fish in single layer in greased dish. Cover with frozen crinkle-cut French fries. Combine remaining ingredients and pour over the fish and fries. Bake, uncovered, at 350° for 50 minutes.
Preheat oven to 350°. Brown beef, sausage and Tabasco sauce. Pour off grease and cool. Add cheese and spices. Mix ingredients and spread on bread slices. Bake on cookie sheet for 15 minutes. Serve hot.
Melt butter; add onions and leeks. Cover and simmer for 5 minutes. Blend in flour 2 minutes; gradually add 1 cup hot water. Blend thoroughly. Add vegetables and rest of water. Stir and add salt and pepper. Cook 40 minutes. Now, add 2 cups milk and sour cream before serving.
Place all ingredients in a bowl and beat until smooth. Pour into a greased and floured 9 x 13-inch pan. Bake at 375° for 35 minutes.
Grate enough peel from 1 lime to measure 1/2 teaspoon. Squeeze enough juice from limes to measure 3 tablespoons . Whisk oil, ginger, curry powder, lime peel and lime juice to blend in small bowl. Season with salt and pepper. Divide greens and red bell pepper between 2 large plates. Heat dressing in heavy medium skillet over medium heat. Add chicken; toss until heated through, about 2 minutes. Spoon chicken and dressing over greens, dividing equally. Sprinkle peanuts over and serve.
Remove pieces of chicken from broth and keep hot. Skim fat from broth. Blend fat and flour. Stir in several spoonfuls of the broth and pour the mixture into the rest of the broth, stirring constantly. Cook this gravy until slightly thickened and season.
Cream shortening, egg, sugar, molasses, cinnamon, soda, salt and ginger with mixer. Stir in flour by hand. Roll in balls; roll in sugar. Bake at 350° for 12 to 15 minutes.
Mix squash, margarine, sugar, flour, eggs and milk (dairy rich) in a blender. Pour into a souffle dish. Sprinkle with cinnamon. Bake at 350° for one hour or until firm in center.
Preheat oven to 425°. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until soft dough forms.
Mix soup and milk as instructed by soup can. Add clams and juice. Heat and serve.
Prepare fettuccine according to package directions. Meanwhile, blend cornstarch and orange juice together in a small bowl until smooth; set aside. In heavy skillet over high heat in melted butter, saute shrimp, snow peas and tomato just until shrimp curl and become opaque, about 2 minutes. Stir in orange sauce; cook until sauce thickens, about 1 minute. When pasta is just about al dente, toss in carrot curls, cook 1 minute and drain. Toss with sauce and mushrooms and season with fresh ground pepper, garnish with fresh chives. Makes 2 servings.