HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large bowl. Sprinkle yeast until dissolved. Add milk, egg and 2 cups flour. Beat with mixer to a soft dough. Add rest of flour. Stir with wooden spoon. Cover; let rise until double, about 30 minutes. Punch down and shape into rolls; let rise. Bake at 400° for 15 minutes.
Lightly spray a 9 x 5-inch loaf pan with Pam. Combine flours, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest 20 minutes. Bake for 45 to 55 minutes in a 350° oven until lightly browned and edges have begun to pull away from the sides of the pan.
Do not stir until all ingredients are in mixing bowl together. Bake at 400° approximately 1/2 hour.
Saute onion in 1/2 cup butter until tender. Combine onion, soup, cheese, parsley, salt, pepper, almonds and broccoli. Mix well. Spoon into 2 lightly greased 2-quart casseroles. Combine stuffing mix and 1/2 cup butter. Spoon over broccoli mixture. Bake at 350° for 20 to 30 minutes.
Melt margarine and mix all other ingredients, except the cereal. Pour the mixture over the cereal and mix well. Put in double paper bag. Bake at 200° for 1 hour. Turn over and bake for 1/2 hour. Take out and let cool. Great for after school snacks.
Cover a large cookie sheet with foil and place crackers on foil. Set aside. In heavy saucepan, melt butter and add brown sugar. Let come to a boil and boil exactly 3 minutes, stirring constantly. Remove from heat and pour over crackers, spreading evenly. Place in 400° oven for exactly 5 minutes. In the meantime, melt chocolate bark in microwave. Remove crackers from oven and spread chocolate bark evenly over crackers. Allow to cool. Remove foil from the bottom of crackers and break in pieces. Store in airtight container. Can be frozen.
Cream together Crisco, butter and sugar. Add egg yolks, one at a time, beating after each one. Add flour, sifted together with soda and salt. Add alternately with buttermilk and vanilla. Stir in coconut and nuts. Fold in egg whites, beaten until fluffy. Bake in 3 greased and floured 9-inch pans at 350° for 30 minutes.
Melt butter in microwave on High for 1 minute. Combine vanilla wafer crumbs, pecans and butter, mixing well. Press half of crumb mixture into a 13 x 9 x 2-inch dish. Spread ice cream evenly over crust. Press remaining crumb mixture over ice cream. Cover and freeze until firm. To serve, cut into squares and top each with chocolate sauce. Yields 15 servings.
Cream the peanut butter, butter, sugars, egg and vanilla together. Sift together the flour, soda and salt; add to the first mixture. Press onto a lightly greased pizza pan. Sprinkle with chocolate or butterscotch chips and miniature marshmallows. Bake at 350° for 12 to 15 minutes or until light brown.
Mix Velveeta, cream cheese and pimentos until thoroughly mixed. Form in ball shape and roll in pecans and parsley. Chill and serve with crackers on side.
Mix all the ingredients together and pour into a 9 x 13-inch pan. Let chill until firm.
Mix all together. Knead it good. Form into balls and bake at 350° for about 10 or 15 minutes until done, but not hard.
Combine flour, baking powder and salt in mixing bowl. Combine milk, oil and food coloring. Add to dry ingredients all at once stirring until dough clings together. Knead 8 times. Roll out to 1/4-inch thickness. Cut with doughnut cutter, saving holes.
Melt bits over hot water, then mix together. Drop by teaspoon onto wax paper and let stand.
Sprinkle chicken with mixed peppers and saute in oil in large skillet over medium heat until golden brown on both sides (about 8 minutes). Remove chicken and set aside. Reduce heat to medium-low. Add ham, onion and red peppers to skillet; saute 3 to 5 minutes until ham begins to brown and vegetables begin to soften. Add garlic and rice; cook 1 minute until rice is coated with oil and begins to turn translucent. Stir in broth and wine. Return chicken to skillet. Simmer, covered, 20 minutes until most liquid is absorbed. Stir in peas and olives. Cover and simmer 2 minutes until peas are heated through. Stir in parsley and Tabasco. Add salt to taste.
Mix sugar, milk, cocoa and butter; boil for 1 minute. Pour boiled mixture over peanut butter, oats and vanilla. Stir until well mixed. Drop by rounded teaspoons on wax paper or foil.
Rinse chicken; pat dry. Place on a rack in a shallow baking pan; set aside. In a small bowl, combine cornflake crumbs and parsley; set aside. In another bowl, combine yogurt, garlic, Worcestershire sauce and pepper. Brush chicken with yogurt mixture, then sprinkle with crumb mixture. Bake, uncovered, in a 375° oven for 45 to 55 minutes or until chicken is tender and no longer pink. Makes 6 servings.
In a bowl, dissolve the yeast in the warm water. With fingers, blend shortening into yeast mixture until almost dissolved. Stir together the flour and salt. Add yeast mixture to flour mixture. Work dough with hands in the bowl until dough is no longer sticky, adding additional water or flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a warm place 30 to 40 minutes until doubled. Divide dough into 24 pieces. With floured hands, work pieces into very smooth balls. Place on a floured surface. Cover and let rest 20 minutes. Using fingers, gently flatten balls without creasing dough, keeping them rounded. On a well floured surface, lightly roll 1 piece of dough at a time to a 7-inch circle, turning dough a quarter turn once (do not stretch, puncture or crease dough). Place 2 rounds on an ungreased baking sheet. Preheat oven to 450°. Bake about 3 to 4 minutes or until dough is puffed and set. Turn pita rounds over with spatula. Bake about 2 minutes more or until light brown. Repeat with remaining dough, baking 1 batch before rolling and baking the next. Cool on wire racks.
Mix flour, salt and baking powder. Cut in margarine and add sweet potatoes. Add enough milk to make dough stiff enough to roll. Cut biscuits and place on greased baking sheet. Bake in 400° oven for 20 to 30 minutes. Makes 12 biscuits.
Butter pan. In a heavy saucepan combine sugar, cocoa, salt, syrup and Milnot; cook, stirring constantly, to soft ball stage. Add vanilla and butter. Cool for a few minutes. Beat the fudge until it turns a dull color and pour into buttered pan. Serves 6.
Blend cheese and mayonnaise. Fold in whipped cream and fruits. Pour in refrigerator trays and freeze several hours. Serves 10 to 12.
Brown venison "shaved" slices. Saute onion and garlic powder. Add beef stew seasoning mix and paprika; simmer until tender. Add peppers and celery.
Roll out pastry; line pan. Scald milk over hot water, in top of double boiler, or on very low heat. Beat eggs slightly. Add sugar, salt, nutmeg and vanilla. Add scalded milk slowly to egg mixture, stirring. Pour custard into pastry-lined pan. Bake at 425° for ten minutes. Reduce heat to 325° and bake 25 minutes.
Trim fat from chops. Rub sage onto both sides of meat. Spray 12-inch skillet with vegetable oil cooking spray. Preheat skillet. Cook chops for 5 minutes; turn. Add onion to skillet. Cook mixture for 5 to 7 minutes more or until no pink remains in chops. Remove chops and keep warm, leaving onions in skillet.
Brown hamburger and onions. Add ketchup, garlic powder and mustard. Simmer 15 minutes. Spoon onto your hamburger buns. Serves. Makes 4.
Place potatoes and onions in 8 x 8-inch casserole. Mix soup and milk. Pour over potatoes and onions. Top with pork chops. Cover and bake in preheated 350° oven for 1 hour and 15 minutes. Serves 4.
Divide clams evenly in bottom of shells. Mix next 4 ingredients and juice. Cover clams in shells with crumb mixture. Top with additional small pats of butter. Bake at 350° for 20 minutes. After first 15 minutes, sprinkle with Sauterne, if desired. Bake remaining 5 minutes.
Saute butter and onions in a small saucepan, then add to potatoes. Pour in cream of celery soup, milk and celery salt. Salt and pepper to taste. Heat and serve. Tastes great with Cheez Whiz.
Layer broccoli in 10 x 13-inch dish. Mix soup, mayonnaise, mushrooms, chicken or turkey and lemon juice. Pour over broccoli. Saute onions and celery in margarine. Mix with herb seasoned stuffing mix and 1 cup chicken broth or milk. Pour over other mixture. Bake at 350° until bubbly.
Cook onions in butter; add sauerkraut with cut up apple and 2 bay leaves; add wine and sugar. Cook for 1 hour (no water). Cook 1 day before and warm up.
Grease or spray a 9x13 inch baking dish. Toss bread cubes into bottom. Combine meat, eggs, milk, mustard and pepper. Pour over bread. Top with cheese. Cover and refrigerate overnight. Uncover and bake about 1 hour at 350°, or until knife inserted in center comes out clean. Serves 10-12.
Simply mix all ingredients, except for the grated cheese, together in a large mixing bowl. Mix thoroughly. Form mixture into a ball and roll the cheese ball in the grated Cheddar cheese. The Cheddar cheese coats the cheese ball. Chill about 1 hour. Serve with crackers of your choice.
Cut the chicken breasts crosswise into 1/2 inch wide strips. In a small bowl, combine the flour, salt and pepper. Toss the chicken strips in the seasoned flour to coat lightly. Set the chicken aside. In a large skillet, melt butter in the oil over medium heat until hot. Add chicken pieces and stir-fry until the chicken just begins to brown, 3 to 4 minutes. Add the grapes, chicken broth, cream and wine. Let mixture come to a boil. Reduce heat to medium. Cover and simmer, stirring often, until chicken is cooked through and the grapes are slightly softened, 3 to 4 minutes.
Beat whipped topping mix with 1 cup of the milk and vanilla in large mixer bowl. Beat on high with electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pie filling mix; blend on low. Beat on high 2 minutes, scraping bowl occasionally. Spoon into pie shell. Refrigerate at least 4 hours. Store leftover pie in refrigerator. Makes 8 servings.
Heat oven to 300°. Mix nuts and margarine in medium bowl until well coated. Add cheese, garlic powder, oregano and celery salt; toss until well coated. Spread in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake, stirring occasionally, 15 minutes. Stir in cereal; cool. Store in airtight container.
Remove shells, wash shrimp thoroughly and drain. Brown flour in hot fat. Add onion, then shrimp, cooking until pink and slightly brown and stirring constantly. Add tomatoes and remaining ingredients and bring to a boil. Cover, lower heat and simmer for	20 minutes. Serve with cooked rice. Serves 4 to 6.
Cook pasta. Drain off water and cool. Cut up ingredients and mix together. Put 1/2 dressing on salad and refrigerate 2 hours or overnight. Add other 1/2 dressing when serving. Amounts of ingredients can be juggled until you get it how you like it.
Make frosting first and let it chill. The ingredients are: pudding, pineapple, powdered sugar, coconut and Cool Whip. Mix the first 4 ingredients and chill. While cake is baking, add Cool Whip to this mixture when you are ready to frost the cake.
Crush cookies 5 to 10 at a time in a Ziploc bag (kids love to do this). Put in bowl; add whipped topping and fold together. Serve as dessert plain or with graham crackers.
Peel, slice in half lengthwise and de-seed the cucumbers. Sprinkle generously with salt and let sit for 30 minutes. Rinse cucumbers in running water to remove salt and pat dry. Slice cucumbers into 1/8-inch slices.
In a glass bowl, combine vinegar and mustard; allow to stand overnight. The next day, place the eggs in the top of a double boiler and beat slightly. Add the sugar and beat smooth. Beat in the vinegar-mustard mixture. Cook over simmering water until the mustard has thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat for 5 minutes. Add the salt and stir. Pour into jars and store in the refrigerator. Makes approximately 1 quart.
Bake pie crust. Mix peanut butter and cream cheese until well blended. Add sugars and milk. Continue mixing until fluffy. Fold in whipped topping and mix thoroughly. Pour into cooled pie crust and chill in freezer for 2 hours (or until set). Refrigerate leftovers. Makes 1 pie.
Put frozen wings in two 13 x 9-inch pans. Bake at 400° for 30 minutes; turn wings. Bake an additional 30 minutes.
Cut bread in cubes. Save buttered cubes for top of casserole. Place half the plain bread cubes in bottom of casserole. Mix chicken, onion, celery, mayonnaise, salt and pepper; spread this on top of bread layer. Cover with other half of bread cubes. Beat eggs and milk; pour over the bread cubes. (Here the mixture may be chilled for later completion.) Add soup. Cover with buttered bread cubes. Add the grated cheese the last few minutes of cooking. Bake at 325° for 50 minutes (350° if the dish is deep).
Mix confectioners sugar, vanilla and cream. Keep out some sugar to put on spreading board or waxed paper to roll candy. Roll out sugar mixture thin and flat. Spread with peanut butter (your preference, thick or thin). Roll up gently. Cover with aluminum foil and put in freezer about 2 hours. Then slice and eat.
Cook bacon until crisp, save drippings. Remove bacon, crumble and set aside. Cook onion in drippings until tender. Combine with beans, brown sugar, mustard, catsup and Worcestershire sauce. Spoon into 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 to 1 1/2 hours. Sprinkle with crumbled bacon. Yields 6 servings.
Saute the onion and garlic in the oil. Then add cut up toamtoes. Add salt and pepper. Simmer for 10 minutes, uncovered. Add remaining ingredients and cook covered for 20 minutes. Serves 4 to 6. Enjoy!
*Butter pecan, butterscotch, chocolate, milk chocolate, chocolate fudge, French vanilla or vanilla can be used.
Mix salad dressing, juice and dill until well blended. Add all remaining ingredients except cashews; mix well. Refrigerate. Sprinkle with cashews just before serving. Makes 6 cups.
Melt butter. Add wine and sour cream; melt together. Add Parmesan. Remove from heat as it begins to boil. Serve over cooked fettucini noodles.
Dissolve gelatin in water. Add pineapple. Cool until syrupy. Then add 7-Up, marshmallows and bananas and let set in 9 x 13-inch glass pan. Mix butter, sugar, flour and pineapple juice. Cook until thick and let cool. Fold Cool Whip into mixture. When gelatin is firm, spread topping over it. Grated cheese may be sprinkled on, if desired.
Line bottom and sides of 9-inch pie plate with halved ladyfingers or cookies. Cook pudding according to directions, using 3 cups of milk; add orange rind while it is cooking. Stir in coconut. Chill. Stir well and spoon 1/2 of mixture into pie pan. Spread 1/2 or more of the blueberries. Cover with remaining pudding. Whip heavy cream with sugar and vanilla until stiff; spoon cream on pie. Sprinkle with blueberries. Chill until ready to serve.
Bake at 250° for 2 hours. Stir every 15 minutes.
Melt butterscotch bits and peanut butter in pan. Toss noodles and marshmallows in a bowl. Pour melted peanut butter over noodles and drop by teaspoons onto waxed paper. Put in refrigerator (work up quickly).
Beat egg yolks. Add the sugar and flour; mix well. Add the butter, milk and vanilla extract; mix well. Set aside. Wash beaters. Beat egg whites in a separate bowl; fold into first mixture. Pour into pie crust. Bake at 300° for 1 hour. Sprinkle with nutmeg.
Combine confectioners sugar, butter, vanilla, flour and pecans in bowl; mix well. Shape into balls. Place on ungreased cookie sheet. Bake at 375° for 25 minutes or until light brown. Roll hot cookies in additional confectioners sugar. Yield: 2 dozen.
Clean chicken and cut the chicken into pieces convenient for serving. Melt the butter in a small frying pan, add the onion and carrot, both cut in thin slices, also the pieces of chicken, and cook all until golden brown, placing them in the casserole as they reach this stage. Pour the stock over them, put in the bay leaf, and cover closely. When nearly done, add the potatoes sliced, the mushrooms and seasoning. Cover, and finish the cooking. Add the sherry at the last moment before serving, and send to table in casserole.
Melt 1 stick margarine. Mix with graham cracker crumbs. Pat on bottom of 9 x 13-inch Pyrex dish.
Preheat oven to 325°. In a bowl with an electric mixer, beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan. Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature. Makes about 4 1/2 cups.
Melt chocolate, butter and salt together in a double boiler. Add sugar, 1/2 cup at a time, stirring after each addition. Add milk, a little at a time, until well mixed. Can serve hot over ice cream or put in container in refrigerator and cool to serve cool over ice cream. If you are a chocoholic, you will love this!
Combine first 3 ingredients; set aside. Melt butter; add sugar and eggs. Mix well. Add flour mixture and vanilla; add nuts last. Bake in 13 x 9-inch pan for 30 to 35 minutes at 350°. Sprinkle with powdered sugar.
Mix all together and pour into graham cracker crust. Chill overnight. This makes 2 pies.
Mix together flour, sugar and cocoa. Add beaten eggs, sweet milk and butter. Cook on stove on low heat. Stir while cooking. When thick enough, pour into baked pie shells. Beat 3 egg whites. Add sugar and beat until stiff peaks form. Spread over pie and brown lightly in 350° oven.
Mix ingredients. Roll into balls and place on a greased cookie sheet. Flatten with a fork. Bake at 350° for 10 minutes.
Peel and grate zucchini. Add lemon juice. Simmer for 1 hour. Add sugar, pectin and pineapple. Bring to boil. Boil 6 minutes. Add jello.
Drain juice from beans into soup and mix well. In a 1-quart casserole dish, put a thin layer of beans, a layer of onion rings and a layer of soup mixture. Repeat layers until all is gone. Put a few onion rings on the top. Bake at 450° about 30 to 40 minutes.
Sprinkle soy sauce, sherry, ginger and cornstarch over chicken; stir and set aside. Choose several vegetables for stir-fry. Stir-fry each vegetable separately in 1 tablespoon oil for 1 to 2 minutes. Set all aside in another pan (or serving dish) as you finish. Stir-fry chicken in 2 tablespoons oil until cooked. Add juice from vegetables (if there is any). Add 1/4 cup water and the chicken bouillon granules to make sauce. Stir vegetables in to reheat. When finished, stir in the cashews. Serve over rice.
Butter and toast bread; as many is needed. Slice into 2 triangles. Grate cheese (any type) and serve on top. Cook asparagus in the juices. Serve. Let each person put their own serving together; toast-asparagus. Top with cheese.
Pat fish dry. Place in non-metallic dish. Stir together pepper flakes, lime juice and oregano and pour over fish. Refrigerate, covered, for 1 hour, turning occasionally. Wrap tortillas in foil and warm while broiling fish on nonstick baking sheet. Arrange fish in single layer. Broil 4 inches from broiler 5 to 7 minutes or until fish flakes easily with fork, turning only thicker pieces. Divide fish evenly among tortillas, arranging fish down center of each. Top with sour cream and salsa. Fold over bottom and 2 sides to enclose filling.
Combine oats, flour, brown sugar, cinnamon and soda. Mix well. Stir in butter until evenly mixed. Remove 1 cup of crumb mixture and set aside. Pat remaining mixture into greased 9-inch square pan.
Combine soup, chilies, sour cream, onion tops (reserve 1/4 cup), olives, onion, cumin and 1/2 grated cheese. Set aside 1/2 mixture. Add chicken to other 1/2 mixture. Place 3 heaping tablespoonfuls in each tortilla and roll up. Place in 9 x 13-inch greased baking dish. Pour on other 1/2 of sauce mixture. Sprinkle with remaining cheese and green onion tops. Also sprinkle with additional cumin and paprika. Refrigerate overnight. Bake at 350° for 45 minutes.
Brown ground beef, onion and green pepper. Drain excess fat. Add taco seasoning mix and 1 1/2 cups water. Cook at least 5 minutes. Add tomato sauce and cooked rice. Spoon into a baking dish. Top with cheese slices. Bake at 350° about 20 minutes or until it bubbles. Immediately before serving, add broken taco chips to top of casserole. Yield: 8 servings. Serve with chopped lettuce, tomatoes and taco sauce.
Beat the butter and sugar together until it has a creamy texture; beat in the two eggs, add the vanilla. Stir in the flour and the chocolate, then you may add nuts if you wish to. Bake at 350°.
*Salad may be a head of lettuce, watercress, bibb lettuce, endive or romaine.
Mix cream cheese, powdered sugar and Cool Whip and spread on crust. Wash strawberries. Cut in half and dry.
Mix all together. Pour into bottom crust. Dot with butter. Place top crust. Vent, flute and sprinkle with sugar. Bake at 425° for 40 to 50 minutes.
Heat oven to 325°. First heat pecan kernels in a buttered pan and spread evenly. Boil first four ingredients until it turns golden brown. Add soda and vanilla. Pour over pecans in pan. Spread thin. Break in pieces.
Press apricots through sieve. Mix pulp and milk. Put ice cream in a pitcher. Pour milk over ice cream. Stir until slightly mixed.
Dissolve yeast into 1/2 cup (lukewarm) water, add sugar, ginger, milk, shortening, and salt to water. Mix in flour 1 cup at a time with wooden spoon. Divide butter into 2 or 3 coffee cans. Put the lids on the cans and set in a warm place to rise until the lids pop off. Bake without lids for 45 minutes at 350° in center of oven.
Grease 9 x 13-inch pan. Toast bread and cut into cubes. Beat eggs. Blend sugar and butter together. Add beaten eggs and vanilla. Mix together creamed ingredients, bread cubes and pineapple with juice and put into 9 x 13-inch greased pan. Sprinkle top with nutmeg. Bake at 350° for 45 minutes. Serve with ham.
Mix cheese, spinach, egg and seasonings. Grease a 13 x 9 pan. Layer 1/2 cup of sauce, 1/3 of noodles and half of cheese mixture. Repeat. Top with remaining sauce. Sprinkle with 1/2 cup Mozzarella cheese. Pour water around edge. Cover tightly. Bake for 1 hour and 15 minutes at 350°. Let stand 15 minutes before serving. Makes 8 servings.
Mix and roll into small balls. Bake on cookie sheet at 400° for 15 to 20 minutes. Serve with cheese sauce made out of 1 pound Velveeta cheese and Ro-Tel tomatoes.
Preheat oven to 350°. Combine ingredients and mix well. Pat into a lightly greased 13 x 9 baking pan. Prepare Filling.
Layer pecans and coconut in bottom of lightly greased pan. Mix cake according to directions on box. Pour over pecans and coconut. Mix together cream cheese, melted butter and confectioners sugar. Drizzle over cake mix. Bake 30 to 35 minutes at 350°.
Brown turkey meat. Add tomato sauce, onion, spices and hot sauce. Place in tacos and add lettuce, tomatoes and cheese. Equals 4 proteins, 1 bread, 2 3/4 vegetables and 1/4 milk.
Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats. Beat well. Add raisins.
Bring raisins and water to a boil and cool. Measure 1 cup raisin juice (add water if not enough). Mix raisin juice, sausage and sugar until well blended. Sift flour, soda and spices into sausage mixture. Add raisins and nuts. Mix. Put in tube pan or 2 loaf pans. Bake at 350° for 1 hour and 45 minutes. Allow to cool. Keep refrigerated. Don't overbake.
In 2-quart casserole, cook onions in margarine on High 8 to 10 minutes or until onions are very tender, stirring once. Stir in beef broth, Worcestershire sauce and pepper. Cook, covered, on High about 8 minutes. Spoon into bowls. Top each serving with croutons and cheese.