HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine yeast with 1/2 cup warm water; add lukewarm liquid, stirring to dissolve. Stir in half of flour and remaining ingredients. Beat until smooth.
Flour roast, salt, pepper and brown, then add ingredients. Add water as needed. Cook about 2 1/2 hours or until tender. May make gravy by after cooking roast, thicken juice with flour.
Place 1 stick	margarine and graham crackers into 9 x 13-inch pan. Beat together 15 minutes 2 sticks margarine, powdered sugar and eggs.	Spread over graham cracker crumbs. Slice bananas over sugar mixture. Put pineapple over bananas. Put Cool Whip	over pineapple. Put chopped nuts and cherries (optional) over whipped cream.
Brown meat. Drain fat. Add other ingredients. Cook in crock pot on high for about 6 hours. Turn down to low if cooking longer.
Sift flour, soda and salt. Cream Crisco. Add sugar. Cream well. Add egg. Beat until fluffy. Add vanilla. Stir in flour, soda and salt with sour milk. Add fruit and nuts. Drop onto greased cookie sheet with teaspoon. Bake at 350° for 13 minutes. Makes approximately 4 dozen.
Take brown sugar, water and corn syrup; boil until it strings a hair. Pour into beaten egg whites with vanilla and heat until it loses its gloss. Dip a spoon into melted butter and spoon candy out onto waxed paper as quickly as possible.
Boil potatoes in jackets. Peel while hot and cut in bite size pieces. Add onion, celery and salt and pepper. Dice bacon and brown. Remove bacon bits and leave 2 tablespoons fat in skillet. Add butter, flour and sugar. Blend well and add vinegar and water. Boil 3 minutes. Pour over hot potatoes and mix well. Serve.
Mix condensed milk, cream cheese and Cool Whip together. Pour into graham cracker crust. Melt butter in skillet. Add coconut and pecans; cook to golden brown. Pour caramel topping over filling, then top with browned coconut and pecans. Store in freezer. Take out 5 minutes before serving.
Preheat oven to 375°. Combine cubed chicken and 1/3 cup of cheese in small bowl. Separate dough into 8 triangles. Place about 2 tablespoons chicken mixture on wide end of each triangle. Roll up.
In microwave, warm and mix until well blended, about 5 to 10 minutes. Serve warm with taco chips.
Stir together. Tastes best when blended for 8 hours. Suggested vegetables: green pepper, celery, carrots, cauliflower and broccoli.
Cut chicken wings in thirds. Throw away ends of wings. Put all ingredients into slow cooker and cook on high for 3 to 4 hours. Great dish to take to parties.
Combine sugar and cinnamon; dip marshmallows in melted margarine. Roll in cinnamon-sugar mixture. Wrap a crescent triangle around each, completely covering marshmallows. Squeeze edges of dough together. Dip in margarine and place in muffin tin (spray first with Pam). Sprinkle with remaining sugar-cinnamon mix. Bake at 375° for 15 minutes or until brown. Drizzle with sugar glaze (powdered sugar and milk).
Melt cheese in double boiler. Remove from heat and add sausage. Mix well. Add Bisquick and mix well. Shape into small balls. Bake at 350° for 20 minutes.
Cream butter, shortening and sugar in mixer bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Add flour alternately with milk, beating well after each addition. Mix vanilla, salt and baking powder in small bowl. Stir into batter. Pour into greased tube pan. Bake at 350° for 1 hour and 25 minutes. Cool in pan for several minutes. Invert onto serving plate.
Peel and slice cucumbers, soak in lime and water for 24 hours. Wash. Cover in ice water and let stand 3 hours.
Let cream cheese soften to room temperature. Add the rest of the ingredients. Let stand at least 24 hours. Makes 2 cups.
Add 1 cup water to hamburger; cook. Add the rest of the ingredients and continue to cook. Serve with hamburger buns.
I use imitation crab meat for economy; also tiny frozen, cooked shrimp may be used.
Cut stew beef into small pieces and brown on medium-high heat. Add onion, pepper, celery and carrots. Add water to cover. Add a sprinkle of all spices and bouillon. Cook low-medium heat 1 to 1 1/2 hours. Add potatoes, frozen vegetables, stewed tomatoes, macaroni and barley. Add V-8 juice and enough water to have the consistency you like in soup. Cook medium heat 1/2 hour to cook vegetables, then simmer.
Heat oven to 350°. In skillet, brown ground beef and onion; drain. Stir in taco seasoning and tomato sauce; mix well. Unroll crescent roll dough; press onto bottom and up side of 9-inch pan to form crust. Press to seal perforations. Sprinkle crust with 3/4 cup of crushed chips. Spread beef mixture over chips. Bake for 15 minutes. Add sour cream, then cheese and top with remaining chips. Bake 15 minutes longer, or until crust is brown.
Mix sugar, butter, syrup, eggs, vanilla and salt. Pour into pie shell and top with pecans. Bake at 325° for 1 to 1 1/2 hours (depending on your oven). Bake until golden brown.
Preheat oven to 400°. Grease muffin tins that are 1 1/2-inches in diameter. Sift the dry ingredients into a mixing bowl. Combine eggs, milk and melted butter. Add to the dry ingredients. Mix just until blended. Do not overmix. Spoon into greased muffin tins, filling each tin completely full. Bake at 400° for 20 minutes or until done.
Mix together the first 7 ingredients. Pour into ungreased 9 x 13-inch pan. Sprinkle the yellow cake mix over pumpkin batter. Melt oleo; drizzle over dry cake mix. One cup walnuts may be added. Bake at 350° for 1 hour (no longer). Serve warm or cold with Cool Whip or whipped cream.
Set English muffin halves on a sprayed broiler pan. Place 1 slice of tomato on each. Next, cover with a slice of Cheddar cheese and top with 2 halves of uncooked bacon. Broil until bacon is crisp. Eat immediately. Delicious served with a bowl of soup on those cold "soccer nights."
Put blueberries in dessert bowl. Sprinkle with Equal. Add skim milk. Stir. As blueberries thaw, milk will freeze. (This only works with skim milk because of fat content in other milk.)
Preheat oven to 350°. Beat the margarine and cream cheese until fluffy. Add the sugar and vanilla without stopping the beating. Add eggs, one by one, beating after each addition. Last, add the flour and mix gently with revolving motion with the electric beater at low speed. Pour the mix in the deep baking pan (10-inch) diameter previously greased and dusted with flour. Bake for 1 hour or until a knife introduced in bread comes out clean.
Mix first 3 ingredients and press into 13 x 11-inch short cake pan. Combine the next ingredients and pour over chocolate mixture. Bake for 40 minutes at 300°.
Mix all together in order given. Put in 2-quart baking dish. Bake at 350° for 30 minutes. (Preheat oven.)
Grind Oreo cookies with food processor. Set aside. Make vanilla pudding as directed on box. Mix cream cheese, Cool Whip and vanilla pudding until smooth. Layer cookies and mixture, ending with cookies. A crock-pot can be used. Decorate with a flower in pot. Enjoy.
Combine all ingredients in appropriate size saucepan. Cook over medium heat until thick and bubbly.
Combine all ingredients except crumbs and butter. Turn into a 1-quart casserole. Combine crumbs and melted butter. Sprinkle over top of crab mixture. Bake at 350° for 45 to 50 minutes or until heated through and crumbs are golden. Makes 6 servings.
Using 2 cups nonfat milk, prepare pudding mix to package directions. Cover surface of pudding with wax paper and chill. At serving time, drain pears and place 1/2 in each dish. Sprinkle pears with cinnamon. Top with pudding. Makes 6 servings.
Mix the first 4 ingredients well, then add the remaining ingredients. Bake in loaf pans at 350° for 45 to 60 minutes (until toothpick comes out clean). Very moist, almost cake-like texture.
Cream together syrup, flour and butter. Add eggs, corn syrup, salt and vanilla; beat until well blended. Stir in pecans and cranberries. Pour into unbaked pastry shell. Bake in preheated 350° oven for 60 to 70 minutes or until knife inserted halfway between center and edge comes out clean. May serve with whipped cream on top.
Slice onions and fry in bacon fat until clear. Add flour; stir and add 1 1/2 cups water, spices and vinegar. Cook until thick. Serve on fish.
Mix all ingredients well and pour into a large 9-inch unbaked pie shell. Bake in moderate oven until filling is set and crust is brown.
Marinate shrimp in salad dressing for 1 hour. In a saute pan, stir-fry broccoli in 2 tablespoons olive oil. Saute shrimp in a separate pan until done. (Drain before sauteing.) Add broccoli to shrimp. Add garlic powder and ginger powder. Stir and heat over medium heat for 3 to 4 minutes. Add red and green peppers. Stir and serve. Do not overcook.
In a medium bowl, combine cabbage, carrot and onion in a small bowl. Blend mayonnaise, vinegar, salt and pepper. Pour over mixture. Toss well to coat. Chill.
Melt margarine in a saucepan. Add Coca-Cola and cocoa. Bring to a boil. Pour over box of powdered sugar and mix until smooth. Put on cake or brownies immediately.
Use the same flavor Jell-O and Kool-Aid. Mix all but the cold water. Add cold water; mix well. Freeze in popsicle holders or ice cube trays. (Stick tongue depressors or craft sticks into ice cube trays before it gets too solid.)
Mix water and milk; bring to boil. Add rice and cook on low heat until done, about 20 minutes. Drain excess water and add sugar and vanilla; let cool. Mix whipped cream and strawberries, add to rice. Cover and refrigerate for one hour.
Mix together cracker crumbs, oleo and sugar. Reserve 1/2 cup. Press remaining crumbs in 9 x 13-inch pan. Combine pudding mix and milk. Add softened ice cream and mix. Spread over crumbs. Spread softened Cool Whip on top of this. Add 1/2 cup crumbs. Refrigerate several hours before serving.
Lightly grease bottom of electric skillet. Place chicken, breast side down. Mix all of the Pepsi and half of the barbecue sauce and pour over chicken. Cover and cook for about 30 minutes. Check about halfway through to make sure it does not stick to pan. After 30 minutes, turn and pour the rest of the barbecue sauce over chicken and simmer for 30 minutes. Yields 3 to 6 servings.
Melt margarine and stir in brown sugar until dissolved. Add flour and eggs. Mix well.	Stir in nuts. Bake at 350° for 15 to 20 minutes.
Boil pasta for 12 minutes; drain. Pour cold water over to chill faster. Drain and completely cool in refrigerator. Mix sliced/diced vegetables. Add to pasta. Add precooked and cooled peas. Mix in your choice of shrimp, crab or chicken. Add Italian dressing to taste (1/2 to whole bottle).
Sprinkle chicken breasts with salt and pepper. In a bowl, beat together egg and mustard. In separate bowl, combine Parmesan cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture. Then roll in cheese mixture until evenly coated.
Remove skin from chicken; coat 13 x 9-inch baking dish with nonstick spray. Combine chicken and buttermilk in food storage bag; push out all air and seal. Whirl garlic in food processor; add stuffing mix, oil and pepper. Whirl; pour into baking dish. Shake off excess buttermilk from chicken and roll in stuffing mix; arrange in baking dish. Bake at 375° for 35 minutes or until internal temperature registers 165°.
Drain first 3 ingredients well and add green pepper, celery and onion. Mix all together and marinate in the following: salt, pepper, sugar, vegetable oil, vinegar and water. Let stand 24 hours, refrigerated. Drain well and serve chilled. Store remaining in refrigerator. Serves 8 to 10 people.
Fry bacon. Reserve 4 tablespoons bacon grease to brown onions. In casserole, alternate zucchini, cheese, tomatoes, onions, bacon, crackers, salt and pepper. Bake at 325° for 1 hour.
Make ahead 1 day to a couple of hours, the dressing; mix together mayonnaise, sugar, onion, vinegar and bacon bits. Refrigerate for best flavor until ready to use.
Boil sugar and water together. Add jello and let get mushy. Blend in pineapple, Cool Whip, cheese and nuts. Put in mold and refrigerate.
Mix all ingredients together. Drop about 2 teaspoonfuls into deep fryer. Cook until golden brown.
Dissolve yeast in hot water. Stir in sugar, oil and eggs. Add flour and salt. Let stand, covered with towel, for 6 to 8 hours. Divide dough into 3 parts. Roll out as pie crust. Cut each part into 8 crescents and roll up. Let rise for 5 to 6 hours. Bake at 375° for 12 minutes.
Place bacon strips in bottom of casserole. Then add rice, spices and chicken. Cover with mushroom soup and water. Cover with foil and place in oven for 2 1/2 hours at 300°.
Wash, peel and cut vegetables (carrots, potatoes and celery) into bite size pieces. Add corn and string beans (fresh, frozen or canned). Put all in crock-pot. Add hamburger, tomato soup and water. Cook on high all day. Time for supper - eat!
Melt oleo in a large pot. Add onions and bell pepper; cook until tender. Add flour. Cook for about 15 minutes, stirring often. Add parsley and shrimp; cook, covered, for 15 minutes. Add cream, cheese, jalapeno, garlic salt and red pepper. Cook, covered, on low heat for 30 minutes. Meanwhile boil fettucini. Drain. Add to shrimp mixture; stir until blended. Pour into two 9 x 13-inch casseroles. Sprinkle with Parmesan cheese and bread crumbs. (Freezes well at this point.) Bake at 350° for 20 minutes or until bubbly.
Mix the powdered sugar, oleo, peanut butter and vanilla together. Roll in little balls. Melt 1/2 bar paraffin wax and 1 (12 ounce) bag chocolate chips (heat until all melted). Dip the balls into the chocolate mixture and place on waxed paper.
Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise and taco seasoning. To assemble, spread bean dip on a large shallow serving platter. (I layer mine about a 10-inch diameter circle.) Top with seasoned avocado mixture; sprinkle with onions, tomatoes and olives. Cover with shredded cheese. Serve chilled with round tortilla chips.
Pour milk into nonstick pan and heat slowly. Add salt. When milk is hot, add sugar, egg yolks (well beaten) and cornstarch that has been dissolved in 1/2 cup of the cold milk. Let mixture cook very slowly for about 20 minutes. Stir constantly.
Coarsely chop cabbage. Boil in salted water until just tender. Do not overcook. Drain. Mix with 6 slices of crisply cooked bacon. Dress with Italian dressing. Serve warm.
Brown hamburger; drain. Add pork and beans, ketchup, mustard, vinegar, soup and water. Mix together and bake for 30 minutes at 350° until bubbly. Great for picnics and ball games.
Mix shortening, peanut butter, sugar and egg thoroughly. Measure flour by level, or by sifting. Blend all dry ingredients; stir in. Chill. Heat oven to 375°. Roll into balls about size of large walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour. Crisscross. Bake for 10 to 12 minutes. Makes about 3 dozen.
Blend first 4 ingredients (after crust) until smooth. Pour into unbaked crust. Sprinkle with pecans. Blend last 4 ingredients until smooth and gently pour over pecans. Bake at 350° for 50 to 60 minutes, until center is set and crust is golden. Cool.
Put cake ingredients in bowl and mix well. Chop oranges if you wish. Bake in 3 greased and floured layer cake pans or 9 x 13-inch cake pan 30 to 35 minutes in 350° oven.
Preheat oven to 350°. Grease a 10-inch Bundt pan and dust with cocoa. Place all ingredients except chocolate chips in large bowl and beat 2 minutes with mixer on medium speed. Mix in chocolate chips. Pour into prepared pan. Bake 50 to 55 minutes or until cake tests done. Cool on rack. Serves 12.
From sunny Spain, a colorful, low calorie fish dish, garnished with a traditional Spanish medley of green peppers, tomatoes, onions and subtle seasonings.
Preheat oven to 375°. Brown ground beef and onion together. Boil lasagna noodles in 4 quarts of water. Add pinch of salt to prevent sticking. Boil approximately 8 minutes and set aside. Add spaghetti sauce to ground beef mixture. Mix cottage cheese and egg until well blended. Layer in 9x13 inch baking dish as follows: noodles, beef mixture, cottage cheese mixture, cheddar cheese, mozzarella cheese, and parmesan cheese. (Approximately 3 layers.) Cover with aluminum foil and bake approximately 35 minutes. Let cool 5-10 minutes before cutting.
Mix together pudding, milk and La Creme. Layer graham crackers on bottom of 8 x 12-inch pan. Spread 1/2 mixture over crackers. Put another layer of graham crackers on. Spread remaining mixture over crackers, then another layer of crackers. Put frosting in microwave for a minute to soften. Spread over graham crackers and refrigerate.
Combine sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each pork chop. Melt butter and oil in heavy 10 to 12-inch skillet. Brown chops on both sides. Turn with tongs. Remove all but a small amount of fat from pan. Add 1/2 cup wine and bring to boil. Return chops to pan. Cover; reduce heat and simmer until chops are tender (25 to 30 minutes). When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops.
Brown meat and onion in fat. Add all other ingredients and pour into casserole or square pan. Put biscuits on top (can use drop biscuit batter). Bake 12 to 15 minutes at 450°.
Cook broccoli and drain. Mix soup, mayonnaise, cheese, eggs and onion together, then stir in broccoli. Cook in 2-quart casserole dish at 400° for 45 minutes.
Grease and flour one Bundt pan. Mix together the first 4 ingredients; set aside.
Drain spinach; cut artichoke hearts in quarters. Chop onion and saute. Heat and mix in cream cheese and mayonnaise. Mix in spinach, artichokes and seasonings. Pour into a shallow dish (an 8-inch pie pan works well). Sprinkle with Parmesan cheese and paprika. Bake at 350° for 20 minutes. Serve as a vegetable or appetizer.
Boil squash and onion until tender; drain and mash. Stir in remaining ingredients except breadcrumbs. Pour into 1 1/2-quart baking dish; top with breadcrumbs. Bake at 350° for 25 minutes. You may want to substitute breadcrumbs for cracker crumbs.
Mix all ingredients in blender. Mix well. Pour into cake pan (9 x 13-inch) and freeze. Cut in squares and serve.
Mix yogurt and topping well. Pour into crust and refrigerate. Double ingredients for more pies.
Melt 1/2 stick butter or margarine in deep skillet. Add onion, green pepper and celery. Saute over moderate heat, stirring often, until soft. Remove from heat. Add peas and chestnuts. Fold in pimentos. Arrange half of this mixture in bottom of a 2-quart casserole. Top with half of undiluted soup. Arrange another layer of vegetable mixture and top with remaining soup. Sprinkle with buttered cracker crumbs. Bake at 350° until bubbly.
Combine softened sharp cheese and cream cheese. Mix until well blended. Add remaining ingredients; mix well. Mold and chill until firm.
Line casserole dish with chow mein noodles. Combine all of the other ingredients and pour into a casserole dish. Bake 30 minutes at 300°.
Boil all ingredients 25 to 30 minutes, scorches easily. Pack in jars like jams.
Heat oven to 375°. Combine first 3 ingredients in an ungreased dish. Blend sugar, flour and 1 teaspoon cinnamon together and sprinkle over the apples. Cover pan with aluminum foil and bake for 20 to 30 minutes. Remove from oven.
Precook onion for 5 minutes; drain. Saute bread cubes in shortening until brown. Add seasoning and sugar to onion; mix with tomatoes. Pour into a greased casserole dish; top with bread cubes. Bake, uncovered, in a preheated oven for 1 hour at 350°.
Boil about 2 minutes. Remove from heat and add 1/4 cup milk. Return to heat, let boil about 1 second. Let cool. Mix in 1 pound box powdered sugar.
In a quart jar, slice cucumbers and onions in 1/4 inch slices to fill jar without packing down. Add the vinegar, salt and water to fill to the top. Refrigerate 24 hours to allow flavor to penetrate onions and cucumbers.
Combine all ingredients, except the Kisses. Mix thoroughly. Shape into balls (small), then roll in a bowl of sugar. Place on cookie sheet and bake until cracked at 350°, 8 to 10 minutes. Remove and place Hershey's Kiss on cookie while hot; press in firmly.
Mix the ingredients and add enough plain flour to make a stiff dough. Divide into 12 equal parts and knead each part on a surface sprinkled with self-rising flour. Pat into a ruffled edge pie pan. Bake at 350° for 10 to 12 minutes. When layers cool, put sweetened, spiced applesauce between layers. Dried apples are also good between layers. Use your favorite spices in applesauce to taste. Makes two 6-layer cakes.
Preheat oven to 450°. Mix your pizza crust up; let rise. Cook your sausage with onion mixed in it. Spread your dough. Put Velveeta cheese on first, then put your sauce, then your sausage, pepperoni and cheese. Bake for 15 to 20 minutes. You can put mushrooms, olives or whatever you like.
Saute lots of onions in butter, then add potatoes and hot water to cover. Salt and pepper. Let cook for about 20 minutes, then add clams. Bring to a boil. Add milk and condensed milk. Let this get warm, then season to taste. Add more butter, salt and pepper. Better if you let it cool and serve next day. Keep refrigerated.
Cream sugar, eggs and vegetable oil. Add dry ingredients, sifted together. Mix well and add nuts, apples and raisins. Make 3 layers. Bake at 350° for 20 to 25 minutes.
Brown the meat with the onion and bell pepper. Cook the noodles only about half done. They should be bendable, but not soft. Drain the noodles and add the meat, tomato juice, salt and pepper. Pour the mixture into a roasting pan or large casserole. Bake, covered, for about 2 hours at 350°. Stir only 2 or 3 times during cooking. Top with grated Parmesan cheese, if desired. Serves 6 people.
Mix all ingredients and place in a 2-quart casserole. Top with buttered bread crumbs. Bake, uncovered, in a 350° oven for 30 to 45 minutes. Serves 6.
Dissolve Jell-O in boiling water. Stir in undrained pineapple, cranberry sauce and wine. Fold in chopped nuts. Pour into 9 x 9-inch pan sprayed with Pam. Refrigerate until firm. When Jell-O is set, mix cream cheese and sour cream. Spread over Jell-O. Garnish with chopped nuts.
Place roast in the bottom of a crock-pot. Cover with water and cook on low overnight. In the morning, pour off the water. Shred the meat. Pour barbecue sauce over meat and stir well. Cook on low all day. Serve on hamburger buns. This works well with a pork roast also.
Place ingredients into a casserole dish. Cover and bake at 325° for 1 1/2 hours or until rice is tender.
Wash red and green bell peppers and carrots, cut into strips and set aside. Wash onions and celery. Set aside. Remove strings from celery, chop and set a side. Drain beans and rinse. Combine vinegar, 1/2 c. salad oil, and 3/4 cup sugar. Salt and pepper to taste.
Saute green pepper and onion in small amount of oil. Add tomato sauce, salt and taco sauce. Add cooked rice and simmer about 10 minutes. Serve while hot.
In 2-quart saucepan bring water/pickling spices to boil for 1 minute. Add shrimp. Cook 1 minute or until shrimp turn pink. Drain. Combine rest of ingredients in bowl. Add shrimp and spices. Cover and refrigerate, stirring occasionally. Serves 8.
Combine water, brown sugar and 2 tablespoons of butter. Dissolve sugar and bring to a boil over high heat. Reduce heat and cook for about 10 minutes until it looks like maple syrup. Let it cool. Sift flour, baking powder and salt into bowl. Work in 4 tablespoons of butter. Pour in milk. Work flour and milk until medium-firm dough. Knead dough on floured surface until smooth. Roll out about 3/4-inch thick and cut with biscuit cutter. Grease a 10-inch cake pan with 1 tablespoon melted butter. Pour cooled syrup and sprinkle nuts evenly over pan, then arrange dough in pan. Bake for 20 minutes in 370° oven or until top is golden brown. Remove from oven and invert onto plate. Serve warm. Makes 12.
Brown meat; drain. Add rest of ingredients. Simmer for 1/2 hour.
In a large bowl combine eggs and sugar. Beat well and add oil, flour, soda, cinnamon, salt, pumpkin and vanilla. Beat well. Bake at 350° for 35 to 40 minutes. Use Pumpkin Cake Icing.