HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water; add salt, shortening and 1/2 cup flour. Beat until smooth; add remaining flour, roll out and place on a 14 x 7-inch greased baking sheet. Spread with tomato sauce. Brown beef with the onion, oregano, thyme and garlic salt. Drain and spread over sauce. Top with cheese. Bake at 425° for 30 minutes.
Mix first 5 ingredients in a bowl. Spread on tortillas. Roll as for jelly roll. Slice as desired. Arrange on serving plate. Serve with salsa.
Spread oleo in a 9 x 12-inch baking pan. Shred cheese. Mix all other ingredients together and pour in pan. Bake 40 to 50 minutes at 325°.
Brown chops in slightly greased skillet; sprinkle with salt and pepper. Set aside. Combine soup, milk, sour cream, salt and pepper. Stir potatoes, 1/2 cup of cheese and 1/2 can of onions with soup mixture; mix all together. Spoon mixture into a 4 x 13-inch baking dish. Arrange chops over mixture. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake 5 minutes longer, uncovered.
Saute chicken in butter until done through center. Remove chicken to broiler proof platter. Pour wine into frying pan. Add lemon peel and juice. Cook 1 minute, stirring constantly. Add salt and pepper to chicken. Turn down heat. Add slowly, cream to wine lemon mixture; stir constantly. Pour sauce over chicken. In separate pan, fry mushrooms (fresh) in butter. Add to chicken. Dot each breast with butter and sprinkle with Parmesan cheese. Place under broiler for 5 to 10 minutes. Serve with wild rice.
Combine gelatin and boiling water in blender. Blend until dissolved, about 30 seconds. Add milk and ice cubes to make 1 1/4 cups. Stir in blender until partially melted. Add banana slices; blend until smooth. Makes 2 3/4 cups or 5 servings; 45 calories per serving.
In mixing bowl, stir together the first 5 ingredients until the mixture is moist. Fold in zucchini. Heat butter in a skillet over medium heat. Use 2 tablespoons of mixture for each round. Cook 2 to 3 minutes on each side or until brown. Makes 12 rounds or 6 servings.
Combine half of the Mozzarella with the Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk and parsley. Mix spaghetti sauce and water; pour half of the mixture into a baking dish. Stuff manicotti with the cheese mixture, placing stuffed shells on the sauce. Add remaining sauce and sprinkle with small amount of Parmesan, if desired. Bake at 375° for 1 hour, covered. Remove foil; sprinkle with remaining Mozzarella and bake 10 more minutes.
Melt margarine in open roasting pan in preheated 250° oven. Stir in seasoning. Gradually add cereals, nuts and pretzels, stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
Sift flour and salt onto waxed paper or foil. Cream butter with sugar until well blended in a medium sized bowl. Stir in dry ingredients, blending well to make a soft dough. Stir in pecans and vanilla. Chill several hours (overnight preferably) until firm enough to handle. Roll dough, a teaspoon at a time, into marble size balls between palms of hands. Place 2 inches apart on ungreased cookie sheet. Make a hollow in the center of each with thumb. Fill with about 1/2 teaspoon jam. Bake at 300° for 20 minutes or until delicately golden. Makes 2 to 3 dozen.
Wash the potatoes. Cover with water and cook with skins on. Cook until potatoes are half done. Pour off water and let cool. Skin potatoes and shred them. Put in a casserole dish. In a pan, heat on the stove the cheese, whipping cream, milk, dry mustard and salt until the cheese is melted. Pour the sauce over the potatoes and stir in. Sprinkle the top with paprika. Bake for 1 hour at 325°. The first half hour, keep it covered with foil and the last half hour take the foil off. Can prepare this the day before and have refrigerated 24 hours and then bake.
Mix margarine and confectioners sugar. Add eggs, one at a time until blended. Add vanilla. Sift flour and baking powder. Add alternately with milk. Mix about 3 minutes until well blended. Bake in tube pan at 350° for about 45 minutes until done. Grease and flour pan.
Heat undiluted soup. Mix gelatin with 3 tablespoons water. Mix with soup. Gradually mix with cream cheese. Add remaining ingredients. Chill in serving dish or mold. Serve with crackers.
Brown ground beef and onions. Add spices and stir. Then add tomatoes, tomato sauce and tomato paste. Let simmer for 2 to 3 hours or longer.
Add the eggs to the sweet potatoes and beat well. Add remaining ingredients. Pour into unbaked 9-inch pie shell. Bake at 450°.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded spoonfuls onto lightly greased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool on sheet 1 minute. Then remove to wire rack. Yields about 6 to 6 1/2 dozen.
Cook broccoli until tender in salt water. Drain. Mix all ingredients except crackers into a buttered baking dish. Bake at 350° for 30 to 40 minutes. Crush crackers over top and return to oven for 10 minutes.
Mix all ingredients. Place in a loaf pan and bake in a 350° oven for 1 hour. Makes 6 servings.
Cream butter, sugar and vanilla; add eggs one at a time, beating well after each. Add chocolate syrup, then flour. Bake at 350° in greased 9 x 13-inch pan for 30 minutes. Set aside to cool. Blend 1/2 cup butter, 2 tablespoons creme de menthe and 2 cups powdered sugar. Mix until spreadable and spread over brownies. Melt in double boiler 6 ounces chocolate chips and 6 tablespoons butter. Let cool and spread over mint layer. Store in refrigerator.
Melt margarine in a 9 x 13-inch pan on 350°. Mix flour, sugar and eggs together. Pour melted margarine over mixture; stir until smooth. Pour mixture into pan. Sprinkle chocolate chips over top of mixture. Bake at 350° for 15 minutes. Remove from oven. Let set 10 minutes before serving.
Mix jello and water. Add sherbet; stir until it melts. Add 11 ounces of oranges. Pour into 1-quart mold when jello starts to thicken. Chill until set. Mix oranges, pineapple, coconut, marshmallows and sour cream. Just before serving, put fillings in the center and around the sides of the jello mold.
Melt butter in large pot. Saute onions and bell pepper, add beans with juice. Add everything else but milk and cheese. Simmer a little while, taste and add more ingredients according to cravings. Add milk and Parmesan cheese last (extra sharp Cheddar is great, too). Return to boil. Cover. Turn off. Leave it alone. Reheat later, when ready to serve and serve with cornbread. Makes 10 servings.
Cook tortellini; drain and rinse with cold water. Cut salami in strips. Quarter and seed red pepper; cut into thin strips. In large bowl, mix vinegar, basil, mustard, salt, pepper and garlic. Using a whisk, beat in oil until well blended. Lightly mix tortellini, parsley, salami, pepper and cheese. Cover; refrigerate for 1 hour. Serve on lettuce leaves. Serves 4 to 6.
Heat salted water (1/2 teaspoon to 1 cup water) to boiling. Add broccoli (cover and heat to boiling and cook until tender, 10 to 12 minutes). Drain and place in ungreased 1 1/2-quart casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly and sprinkle over cheese. Bake until light brown, about 20 minutes.
Combine sugar, syrup and water. Cook to firm ball stage (240°). Wipe away crystals from pouring side of pan and allow to cool, undisturbed, for about 5 minutes. Beat egg whites. Add syrup very slowly, beating constantly. Add remaining syrup more rapidly. Add vanilla. Beat until mixture holds it shape and becomes slightly dull. Stir in nuts. Drop from spoon onto waxed paper. Cook in a heavy pan.
With mixer, blend cream cheese for 1 minute. Add sugars to chocolate. Blend with milk to silky texture. Scoop in 1/2 of Cool Whip. Spread out over crust and cool for 30 to 40 minutes. Prepare topping by mixing the remaining ingredients in a bowl. Spread over pie and refrigerate to set.
Combine cake mix, Jell-O pudding, eggs, water, almond extract and oil in a large mixing bowl. Blend. Beat at medium speed for 2 minutes. Pour 1/3 of batter in separate bowl. Stir in 1/4 cup of chocolate. Spoon batter alternately into greased and floured 10-inch tube pan. Bake at 350° for 50 minutes. Cool 15 minutes before removing from pan.
Preheat oven to 350°. Mix all ingredients together. Drop by spoonful on cookie sheet. Cook for 20 minutes or until done.
Combine cream cheese, lemon juice and rind and mix until well blended. Beat whipping cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cream cheese mixture; chill. Layer fruit in 2 1/2-quart serving bowl. Top with creamy mixture. Garnish with chopped nuts if desired. Chill until serving.
Saute celery and onion in a small amount of margarine until soft. Stir in soup and Velveeta and cook over low heat until cheese is melted. Add salt and pepper to taste. Stir in cooked chicken. In large pan combine spaghetti and sauce. Add enough broth to keep mixture very moist. Transfer to 13 x 9-inch pan. Top with grated Cheddar cheese and bake at 350° until hot.
Blend shortening, sugar, egg, peanut butter, water and vanilla. To this mixture, add the flour, soda and salt. Mix well. Drop by teaspoon onto cookie sheet. Bake at 325° until lightly browned, 12 to 15 minutes.
Dissolve the Jell-O with 2 cups hot water. When chilled, add last ingredients with rice. Add whipped cream.
Saute okra and onion together; add tomatoes. If using fresh tomatoes, add 1/4 cup of tomato sauce. Cook for about 15 minutes. Serve over rice or toss with thin spaghetti or capellini.
After removing crusts, allow bread to dry; crush bread crumbs. Mix crumbs with cheese, chopped parsley, salt and pepper. Dip each piece of chicken in melted oleo, then in crumb mixture. Arrange pieces in flat pan, lined with foil and oiling the foil. Dot each piece of chicken with 3 small dots of oleo. Bake, uncovered, at 350° for 20 minutes, then at 325° for 45 minutes. Do not cover.
Place bread cubes in a large, low microwave bowl. Microwave on High for 6 minutes, stirring occasionally, until cubes begin to dry. Sprinkle with flavored salt and toss with melted butter to coat evenly. Microwave on High for 4 to 6 minutes, stirring each minute until crisp and dry.
Combine all ingredients, pour into unbaked, 9 inch pastry shell. Bake for 15 minutes at 425°, then for 45 minutes at 350°.
Mix together sugar, oleo and juice. Refrigerate 1 hour. Add crushed wafers and nuts; form into small balls. Roll balls in coconut. Makes 100 balls.
In microwave, heat cheese until it is soft. Mix all three ingredients together. Roll into small balls. Bake on cookie sheet (350°) until golden brown. Good served warm. May be reheated in microwave when ready to serve. Freezes well.
Cream butter, cream cheese and oleo well. Add sugar and 3 eggs. Mix well. Alternate 3 cups of flour and 3 eggs. Place in cold oven and cook for 1 1/2 hours at 300°. Makes 3 loaf pans.
Cream the cream cheese with mixer. When fluffy, add sugar, a little at a time. Add eggs, one at a time. Add vanilla. Pour into graham cracker crust. Bake for 35 to 45 minutes at 350°.
Brown meat. Cook spaghetti according to package directions. Add all other ingredients to meat. Simmer 30 to 45 minutes.
Slice the lemons as thin as paper, rind and all, no seeds. Combine them with the sugar and mix well. Let stand 2 hours or longer, preferably, blending occasionally. Add the beaten eggs to the lemon mixture and mix well.
Saute broccoli, celery and onion in butter. Add soup and Cheez Whiz until bubbly. Add rice. Bake in casserole dish at 375° for 20 minutes.
Lightly brown sausage or beef; drain on paper towel and cut into small pieces. Into a 2-quart buttered casserole, place vegetables in order given (potatoes, onions, carrots, rice and crushed tomatoes). Sprinkle with the seasonings mixed together and top with sausage or beef and cover. Bake 1 1/2 to 2 hours at 350°.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle yeast into water; stir until dissolved. Add lukewarm milk mixture. Stir in flour; batter will be fairly stiff. Beat until well blended, about 2 minutes. Cover; let rise in warm place, free from draft, until more than doubled in bulk, about 40 minutes. Stir batter down. Beat vigorously, about 1/2 minute. Turn into one greased 9 1/4 x 5 1/4 x 3-inch loaf pan. Bake at 375° for about 50 minutes.
Mix all ingredients except chocolate chips. Stir in chocolate chips. Bake at 350° for 40 minutes in a greased 9 x 13-inch pan.
Cut bell peppers into thin strips and pack into pint jars. In each jar, add one red pepper, 1 clove garlic and 1 teaspoon dill seed. Combine salt, vinegar and water. Bring to a boil and pour over peppers. Seal. Let stand a few weeks before serving.
Combine ingredients and mix thoroughly. Flavor with love and kindly service. Fold in prayers, faith and enthusiasm. Spread all into your daily life. Blend well with human kindness. Serve with a constant smile and it will satisfy the hunger of many people less fortunate then ourselves.
Mix dry ingredients; cut in Crisco until crumbly. Add 2 tablespoons water, one at a time, toss with fork. Add milk and vinegar, toss with fork. Form into ball and refrigerate to chill. Roll on cloth.
Spray sheet cake pan with PAM. Place pecans and coconut in pan. Mix cake as directed on box. Pour over nuts and coconut. Mix margarine, cream cheese and confectioners sugar. Spoon over batter and cut, swirl into spread. Bake at 350° for 45 to 60 minutes.
Brown sausage; drain well. Add sour cream. Serve hot with Fritos.
Fry rice in shortening until light brown; add water and 1 tsp. salt and boil until soft; drain. Saute onion in a little fat. Add hamburger and fry until crumbly. Mix with tomatoes and peppers. Add rice and all other ingredients. Put in greased casserole and bake 40 minutes at 350 degrees.
Spread refried beans on bottom of a 9 inch pie plate. Mix sour cream and taco seasoning together and spread over beans. Layer guacamole, cheddar cheese, tomatoes, olives, and onions. Serve with chips.
Stir flour and sugar together. Add to juice. Add beaten eggs. Cook in double boiler until thick and glossy. Cool. Mix pineapple and pears into cooked mixture. Pour into pan. Cover with whipped cream. Sprinkle with grated cheese, then coconut and nuts.
Mix together the first 4 ingredients; form into a ball. Mix the last 3 ingredients together; roll cheese ball in mixture.
Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
Nothing else added. Simply mix well, shape into 1 inch balls. Excellent for hikers, snacks, etc.
Preheat oven to 350°. Bake potatoes. Cut potatoes in half and scoop out potato, leaving 1/4-inch potato in shell. Deep fry potato skins in fat that has been preheated to 350° and fry until lightly crisp. Remove from fat; drain. Add 1/2 slice Cheddar cheese to each potato half and sprinkle bacon bits over each. Put back in oven until cheese melts. Serve hot with sour cream and chives.
Combine all ingredients except butter and almonds. Pour into a 2-quart casserole. Drizzle with butter and sprinkle with almonds. Bake at 350° for 30 minutes, uncovered. Serves 8.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes or until light golden brown. Immediately sprinkle marshmallows on top and bake 1 to 2 minutes longer or until marshmallows begin to puff. Cool while preparing your topping.
Mix sugar and cornstarch. Add vinegar and water; cook until thick, stirring constantly. Add carrots and let stand over low heat for 5 to 10 minutes. Add butter and serve.
Saute onion and green pepper in butter until tender. Add beef and brown, stirring to break up meat; drain fat. Add soup, water and catsup. Simmer 5 minutes, stirring constantly. Add more water if desired. Serve on buns.
Put all together, toss with fork. Fill mushroom caps and bake in 450° oven for 10 to 15 minutes until melted.
Slice cabbage into wedges 1 1/2-inches thick. Melt margarine in large skillet; add in cabbage, sugar, parsley, pepper and bouillon stock. Cover and cook for 12 minutes, basting with pan juices several times. One minute before done, sprinkle with caraway seed. Remove cabbage to serving dish. Makes about 6 servings.
To mashed potatoes, add milk and margarine. Sift flour and add to the potatoes. Then add the rest of the ingredients. Mix well and shape into little balls with your fingers. (They will look like little ears.) Boil water and drop gnocchi in. Boil 10 to 12 minutes. Serve with Italian sauce or with a meat dish.
In 13 x 9-inch pan, melt margarine, then add all ingredients. Stir well and place in hot oven (350°) for 30 minutes or until slightly brown. Remove from oven. Lightly brush with margarine and slice.
Marinate chicken, wine, onion slices and lemon for 4 to 6 hours. Place chicken, wine, lemon and onion in a baking pan. Add salt and pepper. Bake at 350° until cooked (approximately 1 hour). Serve with excess marinade sauce.
Combine onion, eggs, bread crumbs and hamburger meat. Add salt and pepper to taste. Mix and roll into small meatballs. Roll each meatball in flour and brown in a large skillet with 1/4 cup oil. When meatballs are brown, add 2 cans of vegetable beef soup and 1/2 can of water. Simmer on low for 30 minutes. When meatballs are done, add the condensed milk to the mixture and simmer on low until the gravy is thick. (If needed, a flour and water mixture may be added to thicken.) Cook wide egg noodles according to package directions. Place the noodles on a large plate and pour the meatballs and gravy over the noodles.
Bake cake mix in large oblong pan using milk instead of water. Punch lots of holes in cake top with a toothpick when done. Bring to boil the sugar and crushed pineapple. While mixture is hot, pour over the cake, then cool to room temperature. Blend together the cream cheese and pudding mix with milk. Pour over cooled cake and chill until mixture thickens. Cover cake with sliced bananas and Cool Whip. Sprinkle with chopped pecans and coconut. Add cherries on top.
Mix peanut butter and confectioners sugar. Follow pudding directions by adding 2 cups milk. Spread 3/4 of peanut butter mixture in pie crust. Spread pudding on top of peanut butter mixture. Spread a layer of Cool Whip on top of pudding. Sprinkle remaining peanut butter mixture on top of Cool Whip.
Mix all ingredients in one bowl. Butter 9-inch glass dish. Bake at 350° for 40 minutes or until golden brown. Double recipe for 9 x 13 pan.
Wash, dry and rub potatoes with vegetable oil. Bake at 425° for 40 to 60 minutes. When potatoes are close to done, cook broccoli in water until still slightly crunchy. Do not drain. Mix in sour cream and cheese and heat thoroughly, but do not boil. Cut potatoes in half (lengthwise) without cutting all the way through. Open potatoes and fluff inside with a fork. Spoon broccoli mixture over each potato and serve immediately.
In a large skillet, saute shrimp in butter until pink. Add celery and onions; cook and stir for 2 minutes. Add spinach and vegetables (drained). Cover and cook 1 minute. Blend pepper, soy sauce and cornstarch; stir into shrimp -vegetable mixture. Cook and stir until sauce is clear and thickened, about 2 minutes. Serve with or over rice.
Cook rice according to package directions; set aside. Combine water, wings and gizzards in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 20 minutes. Add livers and cook until tender. Drain, reserving 3/4 cup liquid. Remove meat from wings. Coarsely chop wing meat, gizzards and livers. Set aside. Brown sausage in Dutch oven, stirring until it crumbles. Drain and set aside.
Preheat oven to 350°. Boil potatoes in their skins until tender, but firm. Chill, peel and grate potatoes.
Preheat oven to 350°. Grease and flour two 8-inch sandwich tins. In a mixing bowl, cream the butter and sugar together until pale and fluffy. Gradually add the eggs and warm water and mix well. Sift in the flour and beat thoroughly until well blended.
In medium skillet brown ground beef, stirring until cooked through; drain fat. Add taco seasoning; blend well. In small bowl combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken. Stir in sour cream and green chilies. In lightly greased 13 x9-inch baking dish, layer half of chips, half of beef mixture, half of cheese and half of onions. Layer again with remaining ingredients, ending with onions. Bake at 375° for 20 to 30 minutes.
Combine all of the ingredients except the potatoes in a large bowl and stir to mix well. Set aside. Coat a 13 x 9-inch baking dish with nonstick cooking spray. Slice the potatoes 1/4-inch thick and line the bottom and the sides of the pan with the slices to form a crust. Pour the egg mixture over the potatoes. Bake, uncovered, at 375° for 1 hour until the filling is set and the top is touched with brown. Allow to sit for 5 to 10 minutes before cutting into squares and serving.
Cream sugar and oil. Add eggs, beating well after each egg. Sift dry ingredients together in a separate bowl. Add food coloring to cake mixture. Alternately add buttermilk and flour mixture, starting with milk and ending with flour. Add vanilla and vinegar and beat. Pour into three greased and floured cake pans. Bake at 350° for 35 minutes.
Whip cream cheese until soft. Beat peanut butter and sugar. Slowly add milk, beating until well blended. Fold Cool Whip into mixture. Pour into pie crust. Freeze before serving.
Boil until thick, stirring occasionally to keep from sticking (about 2 hours). Pour into bottles and seal.
Mix all together and drop by the tablespoon onto greased baking sheets. Bake about 12 minutes in 350° oven.
Brown hamburger with onion and drain. Add Worcestershire sauce, chili powder, salt and pepper. Put a layer in a 2-quart casserole dish. Next layer 1/2 the chili beans. Next, layer 1/2 of uncooked spaghetti. Repeat layers, then pour can of tomato juice over all. Bake at 350° for 1 hour.
Heat oven to 400°. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat, about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3-inches apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with vanilla cream pudding. Replace tops, dust with confectioners sugar. Refrigerate until serving time.
Crush cookies and place on bottom of a 9 x 13-inch pan, reserving 1 cup of crumbs. Mix cream cheese, sugar and milk and blend well. Add 1/2 of whipped topping to the cream cheese mixture. Spread over crackers and mix pudding according to package directions. Place on top of cream mixture, then spread remaining whipped topping on top of pudding. Sprinkle top with remaining cookies.
Rinse broccoli under water to thaw and separate; pat dry. Line bottom of 8 x 8-inch casserole dish with bread. Top with chipped chicken, chipped ham and broccoli. Stir onion powder into soup and pour over all. Sprinkle with cheese. Can be covered and chilled overnight and baked the next day, if desired, or baked immediately in conventional oven at 350° until bubbly.
Brown meat with onions and drain. Mix in beans, tomatoes and soup. Pour into greased casserole dish; put crushed chips and end with grated cheese on top. Bake at 400 degrees till cheese is melted.
Preheat oven to 350°. Add carrots, cinnamon, nutmeg and juice to an ovenproof casserole dish and mix well. Cover and bake for 25 minutes or until tender.
Thaw potatoes. Put in 9 x 12-inch baking dish in order listed. Put corn flakes in melted butter and spread on top. Bake at 350° for 25 to 30 minutes.