HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, eggs, shortening and half of flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round up in greased bowl; bring greased side up. Cover with damp cloth. Let rise in warm place until double, about 1 1/2 hours. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Punch down; let rise again until almost double, about 30 minutes. Shape; let rise and bake at 400° for 20 minutes.
Brown hamburger, onion and celery. Mix all ingredients and place in casserole dish. Bake for 1 hour at 350°.
Blend potatoes and syrup until smooth. Add sugar, milk and eggs, beat well. Add cinnamon, vanilla, baking powder and biscuit mix. Blend thoroughly. Pour into a well-greased 9x13 pan. Bake at 325 degrees about 1 hour or until done.
In a 2-quart casserole, mix cans of soups and chicken. Use an empty can to measure 1 can of rice and 1 can of milk. Mix in 3/4 can French fried onions. Bake, covered, for 45 minutes in 350° oven. Pour remainder of French fried onions on top and bake, uncovered, for 15 minutes.
Combine heavy cream, milk, sugar and salt in medium saucepan. Cook over low heat until sugar is dissolved. Remove from heat. Soften gelatin in cold water and stir into cream mixture. When gelatin is dissolved, beat in the sour cream with rotary beater or whisk only until thoroughly blended and smooth. Add flavoring and gently fold in blueberries. Pour mixture into individual molds.
Cream oil and sugar. Add eggs and beat. Mix flour, soda and salt alternately with mashed bananas. Mix lightly, being careful not to overbeat. Pour into a greased pan. Bake at 350° for 1 hour and 10 minutes.
Well brew the ginger and put in pan with thinly peeled oranges, lime and sugar. Bring to boil and simmer for 30 minutes. Strain and cool. Add rosen, juice of lime, juice of orange, yeast and toast. Leave to ferment for 1 week. Then strain and bottle. Cover container very tight. Bottle must have tight corks.
In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3 to 4 minutes or until well blended. Meanwhile, crush the noodles and place in bowl. Add coleslaw mix and almonds. Drizzle with oil mixture and toss to coat. Serve immediately. Yields 6 to 8 servings.
Preheat the oven to 375°. Grease loaf pan. In a bowl, combine flour, sugar and beer. Stir the mix for five minutes, until it's smooth and bubble free. If the mix seems dry and hard to stir, splash a little water.
Mix together. Put into greased baking dish. Add Cheddar cheese. Bake in a 350° oven for 30 minutes.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add cheese, beating well. Combine flour, salt and red pepper; gradually add to cheese mixture, mixing well. Cover and chill at least 1 hour. Roll dough into 3/4-inch balls, and freeze until firm. Place frozen cheese balls on a baking sheet; bake at 400° for 12 to 14 minutes. Yields 3 dozen.
Wrap ham slices around broccoli spears and place in shallow baking dish. Sprinkle with bread crumbs. Heat wine in saucepan. Mix cheese and flour, while stirring, add to wine. Stir until smooth, then stir in mustard and garlic powder. Pour sauce over all in dish. Bake at 350° for 30 minutes. Toast French bread cubes. Add to the top of casserole, right before serving. Oh so good! You'll love this.
Preheat oven to 400°. Slit the peppers down the middle and remove the seeds and pith. Combine tomatoes, onion, cilantro and cheese. Add salt and pepper to taste. Stuff the peppers with the tomato mixture. Brush peppers with olive oil and bake for 20 minutes (at 400°). These can also be grilled.
Scrub potatoes well; rub with butter. Cut, without peeling, in rounds 1/4-inch thick. Place in generously buttered skillet, flat side down. Sprinkle with salt and pepper; cover. Bake in 375° oven for 20 minutes or until tender. Turn slices when brown. Serve garnished with minced parsley.
Put rice in casserole dish and sprinkle onion soup mix over the top. Boil water with stick of oleo and pour over top; bake at 350° for 45 minutes to 1 hour. Sprinkle onion rings over top and put back in oven long enough to heat them.
Cream shortening and sugar. Beat in egg and vanilla. Mix in zucchini, flour and dry ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes. Makes 5 dozen. Put powdered sugar on them if you wish.
Cream the butter and sugar until fluffy. Add egg yolks, milk and vanilla. Beat well. Stir in melted chocolate. Sift together dry ingredients. Add to creamed mixture and mix well. Stir in chopped nuts. Fold in egg whites. Turn into a 9 x 9 x 2-inch greased and floured baking pan. Bake at 350° for 25 to 30 minutes.
Cook the carrots until tender; drain. Add all ingredients and mix well. Put in bowl; cover and let set in refrigerator 24 hours.
About 4 hours before serving or day ahead, preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In a large bowl, mix flour, oats, sugar, brown sugar, baking powder, baking soda, cinnamon and salt. In medium bowl, with fork, beat eggs slightly; stir in salad oil, shredded zucchini, vanilla extract and walnuts. Stir into flour mixture just until flour is moistened. Spoon batter evenly into pan. Bake bread 50 minutes or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack. Makes 12 servings.
Separate dough into 4 rectangles. Place a slice of ham and 1/2 slice cheese at one end of each rectangle. Spread with mustard to taste. Fold over. Bring edges of dough together to cover filling. Fork edges to form seal. Top with other 1/2 slice cheese. Bake at 350° for 12 to 15 minutes. Serves 4.
Combine cabbage, onion, olives, pimento, salt and celery seed. In 1-quart pan, combine sugar, vinegar and oil. Bring mixture to a boil and pour over cabbage mixture. Let stand.
Heat oven to 375°. Mix sugars, margarine, vanilla and egg white in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly. Remove from cookie sheet. Makes about 2 1/2 dozen.
Preheat oven to 350°. Combine all ingredients except ground beef. Mix well; add ground beef. Mix lightly, but thoroughly. Press into loaf pan. Bake 1 hour. Drain; let stand.
In 4 or 6-quart Dutch oven, cook turkey until no longer pink. Stir in tomatoes, tomato sauce, onion, chili powder, parsley flakes, basil, oregano, black pepper, cinnamon, garlic, green pepper and bay leaf. (I add some water, about 1 cup). Bring to boil; reduce heat. Simmer, covered for about 2 hours, stirring occasionally. Add beans and mix all together, then simmer about 10 minutes more.
Cut steak into 1/4-inch strips, sprinkle with paprika and let stand while preparing other ingredients. Brown meat in butter, add garlic and broth, cover and simmer 30 minutes or until meat is tender; stir in onions and green peppers and cook until vegetables are tender. Blend cornstarch, water and soy sauce. Stir into meat mixture and cook until thick (about 2 minutes). Add tomatoes and stir. Serve over hot rice. Makes about 6 servings.
Drain pineapple; reserve 1 teaspoon juice. Beat pineapple and juice with remaining ingredients. Spread over toasted bagels, English muffins or wheat bread.
Grease and flour two round pans, 9 x 1 1/2-inches. Beat sugar and shortening until fluffy. Beat in vanilla, eggs and egg yolks, one at a time. Mix flour, baking powder and salt. Mix in alternately with milk, beating after each addition just until blended, beginning and ending with flour mixture. Pour into pans and bake 25 minutes at 350°. Cool 10 minutes. Remove from pans; cool layers completely. Spread about 1/2 cup whipped cream over bottom layer. Place chopped strawberries on whipped cream. Top with remaining layer and frost top and sides with whipped cream. Garnish top with strawberries. Refrigerate.
Combine all ingredients, except Provolone, adding desired optional ingredients last. Spread in greased 8 x 12-inch or 9 x 13-inch pan. Sprinkle with shredded Provolone. Bake at 350° for 35 to 40 minutes or until golden and set.
Mix together at medium speed for 2 minutes. Pour into a prepared tube pan. Bake at 350° for 50 to 60 minutes. Cool in pan for 25 minutes. Remove from pan. Replace in pan. Put holes in top of cake with a toothpick and pour glaze over the cake. Let sit for 30 minutes and then turn out to a plate. Store, covered.
Combine all ingredients except candy bars. Melt candy with a little milk. Then add to mixture. Pour in freezer (4-quart) and freeze.
Preheat oven to 350°. In a 13 x 9-inch baking dish, melt butter in oven. Sprinkle crumbs over butter. Layer with chocolate chips and coconut. Pour condensed milk evenly over crumbs. Bake 25 minutes or until lightly browned. Cool. Chill, if desired.
Heat oven to 350°. Grease and flour a 13x9-inch pan. Squeeze the orange, reserving 1/3 cup juice for topping; remove seeds. In a blender or food processor, grind together orange peel and pulp, raisins and walnuts; set aside. In a large bowl, combine flour, and remaining cake ingredients and mix at low speed until moistened; then beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan. Bake at 350° for 35-45 minutes or until toothpick inserted in center comes out clean.
Heat on high a cup or two of oil in skillet for deep frying, or use a deep fryer. When hot, lower it and keep it on medium for later use. Next, soften tortillas slightly by putting them in the microwave for 1 to 2 minutes. (Spread them on a paper towel; do not stack them on top of each other.) Fill each tortilla with 2 tablespoons of the shredded meat; roll it up. If necessary, use a toothpick to hold it together. Slowly drop a tortilla roll in the skillet; fry for 2 minutes. (If oil does not cover entire tortilla roll, flip it and fry the other side for an additional 2 minutes.) Tortilla roll should be crispy. Place the tortilla rolls (Flautas, pronounced flou-tas) in the oven to keep them warm while you prepare the dip.
Preheat oven to 375°. Beat egg whites until foamy, add sugar and cream of tartar and beat until very stiff. Stir in remaining ingredients. Drop by spoon onto foil-lined cookie sheet. Put in oven, turn oven off and do not open until morning. Makes about 30 cookies.
Soak bread crumbs in milk; stir well. Beat eggs with sugar and salt. Add to bread/milk mixture with vanilla and butter. Pour into an 8 x 12-inch buttered casserole. Sprinkle raisins on top. They will sink. Bake in a 325° oven for 30 to 40 minutes. Makes 12 servings.
Lightly salt chicken and bake in 350° oven until done, 45 minutes to an hour. Cool enough to remove meat from the bones.
Sift together flour, baking powder, baking soda and sugar. Add sour cream, eggs and butter and mix together just until dry ingredients are moistened. Fold in blueberries. Divide batter among 12 buttered muffin cups. Bake at 400° for 20 to 25 minutes.
Boil potatoes and mash. Add cheese, butter, sour cream and green onions. Mix together well. Bake in 9 x 13 dish at 400° for 30 minutes.
Prepare noodles as package directs. Keep warm. In a 12-inch skillet, over high heat, cook mushrooms in 1 tablespoon hot oil. Remove mushrooms and set aside. In the same skillet, in 1 tablespoon hot oil, cook shrimp, scallops, pepper and 1/4 teaspoon salt just until seafood is golden. Gently turn occasionally. In measuring cup, mix milk, cornstarch and chicken broth until blended. Stir into seafood mixture in skillet. Over high heat, bring to a boil. Boil for 1 minute. Add cooked mushrooms and tomato. Heat through. Serve over warm noodles.
Cook ground beef and onion until browned. Drain and add tomato sauce, salt and pepper. Mix well. Brown biscuits in oven. Place bottom halves of biscuits in a casserole dish. Spoon ground beef mixture over biscuits, then layer cheese on beef mixture. Next, place top halves of biscuits on cheese. Butter tops and bake in oven until butter and cheese melts.
Heat oven to 425°. Mix baking mix and water until soft dough forms; beat vigorously for 20 strokes. Pat dough with hands floured with baking mix into 12-inch heart shape on lightly greased cookie sheet, carefully forming a 1/2-inch rim. Sprinkle evenly with Parmesan cheese. Stir oregano and garlic powder into tomato sauce; spoon over Parmesan cheese. Carefully spread to cover; sprinkle with remaining ingredients. Bake until crust is golden brown, about 20 minutes.
Place shortening in a mixing bowl. Sift in dry ingredients. Add egg and 1/2 of milk. Mix until flour is moistened; beat 2 minutes at medium speed. Add remaining milk and vanilla. Beat 2 minutes longer. Bake in greased and lightly floured 9 x 9 x 12-inch baking pans for 25 minutes at 375°.
Combine cream cheese, butter, powdered sugar and enough milk to make a runny frosting. Pour over cake. Bake at 350° for 45 to 50 minutes.
Mix all ingredients. Shape into 1 inch balls. Spray baking sheet with cooking spray. Arrange balls on sheet. Bake in preheated 350° oven for 8 minutes. Turn. Bake 5 to 7 minutes more. Serve with tomato sauce or chili-grape jelly sauce (50-50). Freeze leftovers.
Cook sugar, butter or margarine and water in medium saucepan over low heat, stirring constantly until mixture boils. Remove from heat. Immediately stir in 1 cup chips, stirring until melted. Stir in eggs and vanilla until blended. Combine flour, baking soda and salt. Add to chocolate mixture. Stir in remaining 1 cup chips and nuts. Pour into greased 9-inch square pan. Bake at 325° for 25 to 30 minutes. Cool completely. Cut into bars. Makes 1 1/2 dozen bars.
Cream margarine and sugar till creamy. Beat in egg. Sift flours, baking soda and salt. Put aside. Combine bananas and yogurt. Add dry ingredients alternating with banana mixture to margarine mixture, stirring just enough to combine. Turn in oiled 9x5-inch loaf pan. Bake at 350°F. for 50 to 60 minutes. cool in pan 10 minutes. Remove. Finish cooling on rack.
Butter Bundt pan well. Drop balls in pan while frozen. Sprinkle pudding over rolls and add nuts. Melt margarine and brown sugar; stir well. Pour the mixture over rolls and pudding. Cover and let set overnight at room temperature. Bake at 350° for 30 minutes or longer. Let set for 15 minutes before turning onto a plate.
Heat oven to 400°. Mix butter, sugar and vanilla; stir flour, salt and nuts together. Mix with mixer or hands. Form 1-inch balls. Place on ungreased sheet. Bake 10 to 12 minutes. Roll in powdered sugar while hot. Cool and sprinkle with powdered sugar again. Store in airtight container.
Preheat oven to 350°. Brown spareribs in pan. Combine remaining ingredients and spoon over ribs. (The dry mustard will dissolve easier if mixed with a little water first.) Cover tightly and bake for 1 3/4 hours. Remove cover and bake additional 15 minutes. Serve over rice.
Pound the chicken. Mix the eggs, salt and pepper in a pie plate. Dip chicken in egg mixture and coat with bread crumbs. Saute chicken until light brown on both sides. Mix tomato sauce and basil together and bring to a boil. Simmer for 5 minutes or until it thickens. Place chicken in a baking dish. Pour sauce over chicken and sprinkle with Parmesan cheese. Bake at 350° for 20 minutes. Place Mozzarella cheese over chicken and bake for 10 more minutes.
Place sugar and syrup in microwave for 2 minutes on High. Stir mixture. Put back in on High for 1 minute. Add the peanut butter to mixture. Stir in Cheerios and put in jelly roll pan; let cool. Microwave chocolate chips and butter in measuring cup. Spread mixture on cooled Cheerios mixture.
Mix ingredients. Cover and refrigerate at least 8 hours. Serve with vegetables. Makes 2 cups of dip.
Brown and drain ground beef. Mix beef with all ingredients but peppers, then stuff peppers with mixture. Place upright in baking dish; add water. Cover; bake for 1 hour at 350°.
Combine all ingredients. Sprinkle flour on wax paper. Place dough on wax paper and roll out. Cut out with cookie cutters. Place on window screen or hard sheet until hard. Poke a straw in top of ornament before it hardens. After it hardens, place yarn through it to hang.
Boil water. Add next 9 or 10 ingredients. Simmer for 1 hour. Add macaroni. Cook for 1/2 hour. Sprinkle with Parmesan cheese, if desired.
Beat eggs and sugar; add salt, butter and lemon. Pour in unbaked pie shell and bake in a preheated oven at 350° for 25 to 35 minutes, or until done.
Cook sausage (not brown); add celery, onions and bell pepper. Cook until tender. Add pimentos, soup, milk, salt and rice to mixture. Pour into a casserole dish. Bake 50 minutes at 350°. Remove from oven; add topping and bake 10 minutes.
Mix the first 5 ingredients together and bring to a boil. Place the sweet potatoes, crushed pineapple and raisins in casserole. Pour syrup over the ingredients in the casserole. Bake for 1 hour at 325°.
Measure the flour into a large Tupperware bowl. Make a well in the middle of the flour. In a separate bowl mix the yeast, sugar, salt, eggs, milk and water. Pour the mixture into the well. Do not stir. Put the lid on tightly, burp, replace. Let the bowl stand until it burps by itself. Add the margarine. Stir all the liquid into the flour. Seal and let it burp again. When the lid pops the second time, form the rolls. Add flour to your hands to avoid the sticky mixture. Let the rolls rise in the greased pans, at least to twice original size. Bake 20 to 25 minutes at 375° or bake 1/2 the time and freeze them.
Cook noodles and drain. Brown hot dogs and beef in butter. Add tomatoes, sauce mix, celery and onion. Boil and turn to simmer for 10 minutes, stirring. Add noodles. Put in casserole. Top with cheese. Bake at 375° for 20 minutes.
Mix all ingredients until smooth. Heat rosette iron by dipping in hot oil. Dip iron in batter and hold in hot oil until crisp and floats free from hot iron. Cool. Sprinkle confectioners sugar on rosettes.
Mix oil, honey, eggs and vanilla well. Add flour, salt, cinnamon and soda. Mix in carrots and nuts. Pour in a greased Bundt pan. Bake 40 minutes in a 350° oven.
Mix together pecans, flour and melted margarine. Bake in 9 x 13-inch pan at 350° until brown. Mix sugar, cream cheese, salt and vanilla, beating until fluffy. Add Cool Whip; spread over cooled crust and top with pie filling.
Brown meat and add taco seasoning according to package instructions. Mix sour cream and salsa in equal proportions in a container; keep chilled. Prepare all other ingredients.
Cream together shortening and sugar. Add remaining ingredients in order given. Line layer cake pans with wax paper. Bake at 350° until done.
Mix 1 cup flour, sugar, salt and yeast in a large bowl. Add water and oil. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 8 minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place. Cook peppers and onion in 1 tablespoon oil. Grease cookie sheet. Punch dough down; divide into 3 equal parts. Roll 2 parts into 8-inch circles and one part into 9-inch circle. Put 8-inch circle on cookie sheet. Spread 1/2 of pepper mixture over circle to within 1-inch of edge. Sprinkle with 1/2 of pepperoni and 1/2 of cheeses. Top with second 8-inch circle. Repeat with remaining pepper mixture, pepperoni and cheeses. Place 9-inch circle on top. Carefully fold edge under; seal securely. Cover and let rise in a warm place. Heat oven to 375°. Place on lowest rack in oven. Bake 1 hour. Cut into wedges while warm.
Grind all vegetables together; drain in colander until stops dripping. Mix in salt, sugar and vinegar. Bring to a boil. Boil 30 minutes. Put in jar and seal.
Roast chili pods in hot oil. Peel chili under cold running water. Remove seeds. Place in blender with enough water to cover chili pods. Chop. Boil chicken breasts, set aside. Put chili in saucepan, add cream of chicken soup and 1 can of water. Bring to a boil. Add garlic, onions and diced chicken. Simmer for 5 minutes. Layer corn tortillas, sauce and cheese. Bake at 350° for 20 to 25 minutes. Serves 4.
Press ground beef into 8 x 8-inch pan. Add salt and pepper or garlic salt to taste. Add chopped bell pepper; add chopped onion. Add asparagus soup (or celery soup), undiluted. Put a layer of cheese Tater Tots on top (or some squares of cheese). Bake 1 hour at 350°. Serves 4.
Cook noodles according to directions on package; drain. In a large skillet, bring cauliflower, broccoli, carrots, mushrooms, potato, onion, garlic, bouillon cube and 1/2 cup of water to a boil. Reduce heat and simmer vegetables until tender. Add cream of chicken soup. Separately, mix together the beef stroganoff mix and water, then add to the vegetables. Add salt and pepper to taste. Simmer 5 to 10 minutes. Remove from heat and add sour cream. Stir well. Serve over noodles.
Heat zucchini and onions in some butter. Simmer 5 minutes. Combine soup, sour cream and carrots in a bowl. Add zucchini mixture to bowl. Put melted butter in a dish. Sprinkle 3/4 Stove Top on melted butter. Put zucchini mixture on top of stuffing. Sprinkle with remaining Stove Top stuffing. Bake at 350° for 20 minutes.
Mix ingredients and spread on tortilla shells; roll up and chill before slicing. Slice in about 1-inch wedges.
Fry chicken in butter until brown and done. Remove from pan (save the butter in the pan, saute rice), bone and skin the chicken. After the rice is golden (with saffron) add enough bouillon to cover and cook until done. Then, in a casserole, take bite size pieces of chicken (simply pull apart with fingers) and layer the bottom, then add shrimp, clams, pimentos and pepperoni in layers. On top of that, put a layer of rice. Add another layer, pour more bouillon if needed. Bake at 350° for 45 minutes.
Mix first 3 ingredients together. Unroll crescent rolls and press each triangle shape into rectangle. Place heaping tablespoon of mixture on crescent and roll and seal. Rub melted margarine on top of roll. Sprinkle on cornflake crumbs. Bake at 400° for 15 minutes.
Combine the flour, soda, sugar, salt and nuts in mixing bowl and blend by hand. Add remaining ingredients and bake in 2 greased loaf pans. Bake at 350° for 1 hour.
Mix ingredients well and put in greased dish. Cover; bake for 25 minutes at 375°. Remove from oven.
Wash and hull berries; crush thoroughly. Measure 2 1/3 to 2 1/2 cups into large bowl. Add sugar and nutmeg; mix well. Let stand 10 minutes. Mix pectin and lemon juice. Add to fruit; stir 3 minutes. Cover loosely; let stand 2 hours. Stir; pour into hot jars or freezer containers. Seal. Let stand until set, 4 to 5 hours. Refrigerate up to 3 weeks or freeze up to one year. Makes 5 half pints.
Mix apricots and coconut. Add Eagle Brand milk. Mix and shape into balls and roll in powdered sugar. Let stand.
Mix sugar in warm water and add yeast. Let set for five minutes. Mix remaining ingredients in a bowl and add enough flour to make a thick dough. Pour out on a floured board and work in flour. Roll out and cut out donuts. Fry in hot shortening.
Preheat oven to 375° and grease large cookie pan. Pop out biscuit dough and pat on the pan like a pizza crust. Cover dough with sausage, potatoes and Cheddar cheese. Beat together eggs, milk, salt and pepper. Carefully pour over pizza and sprinkle with Parmesan cheese. Bake for 20 to 25 minutes or until it sets. Serve immediately.
Cook pudding according to recipe. Pour cooked pudding into bowl. Add dry cake mix and mix until smooth. Grease 9 x 12-inch pan. Pour mixture into pan and bake for 35 minutes at 350°. Serve cold.
Cook chicken until tender. Remove skin and bones. Put in baking dish. Mix broth and celery soup. Stir until smooth and pour over chicken.
Cook rhubarb, sugar and water until tender. Pour hot mixture over gelatin. Stir until dissolved. Add undrained pineapple and nuts. Pour into mold. Chill until firm.