HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/2 cup warm water. Melt margarine, salt and sugar in 3 1/2 cups warm water. Stir together. Add eggs. Stir in yeast. Stir in flour, making a stiff dough. Let rise until double in bulk in large greased bowl. After several hours, punch down and shape into rolls or bread. Place in greased pans or Pyrex bowls (casserole). Let rise until double. Bake 35 to 40 minutes at 350°. When baked, rub tops with butter or margarine.
In large bowl, combine Knox gelatine and the unflavored gelatin. Add boiling water and stir until dissolved. Pour into large shallow pan and refrigerate until firm. Cut into squares.
Sift flour, sugar and baking powder. Add egg and mix well. Spread apples in an 8 x 8 x 2-inch pan and cover with first mixture. Sprinkle with spices and 2 tablespoons additional sugar. Dot with butter. Sprinkle with water and bake in a 350° oven until apples are cooked and top is slightly browned. Serves 6 to 8.
Brown ground beef; drain. Melt oleo in skillet; add browned beef, onion and garlic. Cook until onion is sauteed. Add remaining ingredients and cook, covered, over low heat for about 1 hour. Stir occasionally.
Mix ingredients in order and beat 10 minutes. Let rise until double in size. Roll out on floured surface and cut. Let rise again. Deep fry in oil. Serve plain or covered with powdered sugar.
Saut onions in butter. Add to shredded chicken with 1 can of chopped green chilies. Roll in flour tortillas.
Mix together all of the ingredients. Shape mixture into a loaf. Spray skillet with Pam. Place meat loaf in skillet and spread ketchup or barbecue sauce over the top and sides. Put 2 tablespoons of water in skillet. Cover and cook over a low flame until done.
Mix and pour in an unbaked pie shell. Bake 45 minutes at 300°.
Mix together. Knead briefly. Roll into balls; press into tart pans. Bake at 350° for 15 minutes. Can be frozen for future use.
Mix together cream cheese, 1/2 cup margarine and flour. Chill 1 hour. Shape into 2 to 2 1/2-inch balls. Press balls into mini-muffin tin pans to form little pie crusts. Mix in another bowl the egg, brown sugar, margarine and vanilla. Pour filling into mini-pans on crust. Sprinkle with chopped pecans and chocolate chips. Bake at 325° for 25 minutes. Makes 2 to 2 1/2 dozen.
Beat cocktail sauce into softened cream cheese. Drain and rinse shrimp. Fold into cheese mixture with wooden spoon. Serve chilled on crackers.
Coat a large saucepan with vegetable oil. Place over medium heat. Add mushrooms, green onions and sherry. Saute until tender and set aside. Melt butter in a medium saucepan, add flour, stir until smooth. Gradually add milk, stirring constantly. Stir in mushroom mixture, chicken bouillon and pepper. Cook. Remove from heat and stir in sour cream.
Cut cheese into 1/2 x 1/2-inch strips. Put in plastic bag and freeze 5 to 6 hours. Dip cheese in beaten egg, then bread crumbs. Place on cookie sheet lined with wax paper and cover with Saran Wrap. Put back into freezer for 4 hours. Deep fry until golden brown.
Combine oatmeal, flour, sugar, baking powder, margarine, honey and coconut. Mix well. Set aside. Cook apricots, dates, raisins and water in a small saucepan until the water is absorbed. Spread 1/2 of the oatmeal mixture in a 9 x 9 inch dish. Spread fruit mixture on top of oatmeal mixture. Next, combine the remaining oatmeal mixture with the sunflower seeds. Sprinkle evenly over the fruit mixture and press lightly.
In 8-inch skillet, heat oil. Add cauliflower, mint, salt and pepper; saute until cauliflower is tender-crisp, about 5 minutes. Sprinkle with lemon juice and saute for 2 minutes longer. Serves 2.
Beat eggs; add milk. Add salmon, salt and sage. Add noodles; mix well. Pour into greased loaf pan. Bake at 350° for 1 hour and 15 minutes.
In mixer bowl, combine dry ingredients. Add mayonnaise, vanilla and water. Beat at medium speed about 1 minute or until well mixed and smooth. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 25 to 30 minutes or until cake tests done. Frost with your favorite frosting.
Mix with buttermilk very thin. (If fixing garlic bread, add 1 tablespoon garlic and 1 small onion.) Put 1 tablespoon of Crisco oil in an iron skillet, then sprinkle regular corn meal. Bake at 425° for about 25 minutes or until crust is brown.
Combine peanuts, sugar, syrup and salt in 1 1/2-quart casserole. Microwave on High for 7 to 8 minutes; stir well for 4 minutes. Add butter and vanilla to syrup; blend well. Peanuts will be lightly browned and syrup very hot. Add soda; stir gently until light and foamy. Pour mixture onto greased cookie sheet. Let cool for 30 minutes to 1 hour. Break into pieces. Store in airtight container.
In 1 1/2-quart bowl, combine all ingredients except nuts. Beat at medium speed, scraping bowl often, until well blended. Shape mixture into 1 large ball. Roll in nuts. Cover and refrigerate at least 1 hour. Remove 1/2 hour before serving.
Combine ingredients, mixing thoroughly. Shape into small balls and place on ungreased cookie sheet. Dip fork into sweet milk and press down. Bake in hot oven at 400° until lightly brown.
Stick steaks with a fork before marinating. Marinate 24 hours. Cook 8 minutes on each side on hot grill. Slice thin strips and serve.
Score pork on all sides by slashing diagonally 1/4-inch deep and 1-inch apart. Rub meat with salt and liquid smoke. Wrap pork in foil and seal tightly. Place pork on rack in roasting pan. Roast in a 550° oven for 45 minutes, then at 400° for 3 hours. Meat will be falling apart tender and may be shredded to serve. Add your favorite barbecue sauce.
Brown meat and onion. Add all other ingredients. Put in a 13 x 9-inch pan. Sprinkle the top with chips. Bake at 350° for 30 minutes.
Put all vegetables in pot with spices in cheesecloth. Add other ingredients. Cook until vegetables are just tender, stirring constantly. Put in sterile jars and seal.
Stew chicken. Remove from broth to cool. Debone. Cut tortillas in strips and drop in boiling broth. Cook until desired doneness. Add chicken and serve.
Heat oven to 350°. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.
Mix starch with enough cold water to make a smooth paste. Add boiling water slowly, stirring constantly. Cook until glossy over a low flame. Stir in dry soap flakes while still warm. When cool, add glycerine. Add paint. Store in fridge. Paint on wet paper. Heavy glazed white shelf paper.
Brown hamburger and sausage; drain. Cube cheese and melt in meat mixture. Add spices. Spread on party rye. Bake for 5 minutes at 350°. These can be frozen individually.
Preheat oven to 350°. Grease and flour a 10-inch tube or Bundt pan. In a large mixing bowl, sift flour, sugar, soda, salt and cinnamon. Add the remaining ingredients; stir until mixed (hand mix only). Pour into pan and bake for 1 hour and 10 minutes. Cool on rack for 30 to 35 minutes.
In a large skillet, place 2 tablespoons oil. Season strips of steak and cook in oil until browned. Cover steak with bell peppers and onions. Cover and simmer for 1 hour, stirring as needed. Add the tomatoes and Ro-Tel tomatoes. Let mixture simmer for another 30 minutes.
Melt marshmallows with milk. Mix all dry ingredients and pour marshmallows over all. Mix well. Shape into loaf or pour into pans.
Salad: Cut broccoli and cauliflower in bite size pieces. Slice carrots thin. Combine all vegetables for the marinade.
Grease 12 muffin cups or line with paper liners. Preheat oven to 350°. In large bowl combine flour, baking powder, salt, cinnamon and sugar; set aside. In medium bowl lightly beat eggs. Stir in applesauce and butter. Stir into flour mixture only until dry ingredients are moist. Add cinnamon candies quickly to keep color from spreading. Spoon into muffin cups 3/4 full. Bake 25 to 30 minutes.
Cream butter, sugar and vanilla. Add flour and nuts. Roll in a ball and place on cookie sheet. Bake at 350° for 15 minutes. Sprinkle with powdered sugar while cookies are still warm.
Combine first 7 ingredients; beat at medium speed of electric mixer until smooth. Add chicken, eggs, green onions and green peppers. Stir well. Line a 1-quart mixing bowl or mold with plastic wrap. Spoon mixture into bowl. Press firmly with back of spoon. Cover and chill at least 4 hours. Invert bowl onto serving platter. Remove bowl and peel off plastic wrap. Garnish mound with toasted sesame seed, black olives and sweet red pepper. Serve with assorted crackers. Yield: 3 cups.
Heat oysters in own liquid, drain. Mix all ingredients, toss with fork. Stuffing for 4 to 5 pound fowl.
In saucepan, mix first 4 ingredients. Bring to a boil. Remove from heat and add remaining ingredients. Mix together and pour into greased 9 x 13-inch pan. Bake 20 minutes at 400°.
Mix all the ingredients. Roll into balls. Bake at 350° for 10 to 15 minutes.
Mix together the zucchini and onion. Mix together Bisquick, Parmesan cheese, parsley, pepper and salt. Beat and mix together the eggs, oil and Angostura Bitters in a small bowl. (Bitters can be found in with soy sauces, Worcestershire, etc. or in the liquor department of any grocery store.)
Combine everything except crusts. Prepare pie crusts according to directions. Spoon prepared mixture into pie crust. Cover with top pie crust. Cut slits in crust and brush with egg yolk, if desired. Cover pie with aluminum foil; top with center cut out to prevent pie crust edges from burning. Bake at 375° for 40 to 55 minutes until top is golden brown. Cool 10 minutes.
Sift first 3 ingredients into bowl; add milk, egg yolks, butter and vanilla and mix well. Pour into pie shell. Bake at 425° for 10 minutes. Reduce temperature to 325°. Bake for 30 to 35 minutes longer or until firm.
Wash beets with vegetable brush and place in a large pot. Cover with water and bring to a boil. Boil until able to pierce with fork, then remove from pot. Take vinegar, sugar, 1 1/2 cups beet juice and pickling spices and mix together. Place in pot and bring to a boil. Peel beets, then slice or dice. Place beets into clean and hot canning jars. Pour hot juice mixture over the beets and seal jars.
Saute the hamburger along with the yellow onion in the oil. When the onion is clear, drain grease, then add the parsley, garlic, cinnamon, tomato sauce and white wine. Let this cook together for 30 minutes.
Rub the fondue pot (earthenware) well with the garlic. Pour the wine and 1/3 of the cheese into the pot and put on stove over medium heat. Start stirring in a figure 8 motion and keep on stirring as you add the rest of the cheese. Cook, stirring all the time, until it starts to boil. Add cornstarch, mixed with Kirsch and bring once more to a boil. Quickly season with pepper and a pinch of nutmeg. Place on chafing dish burner. Adjust flame so that the fondue will simmer throughout the meal. When you dip your bread into the cheese, give the cheese mixture a good stir from the bottom.
Place sliced carrot pennies in saucepan with small amount of water (just to cover). Let come to a boil, then boil for 10 minutes only. Remove from stove and drain. Combine all ingredients. Store in refrigerator overnight or longer. Very good with beans and meat.
Combine in bowl the flour, egg yolks and milk. Bring to boil the brown sugar, oleo and water. Add mixture to bowl ingredients and boil 10 to 15 minutes, stirring constantly. Remove from heat and add vanilla. Pour into baked pie shell and cool. May top with Cool Whip before serving.
Melt the margarine in a skillet. Flour the cube steaks and brown the outside of the steaks in the margarine. Put the steaks in the crock-pot. Then put the golden mushroom soup in a pot with one can of water measured in the soup can. Warm slightly. Pour the soup over the steaks in the crock-pot. Cook on low six to eight hours.
Brown ground meat; drain grease. Mix corn and soups together. At bottom of 9 x 13-inch cake pan, put the tortillas; on top, put the ground meat on top of that and pour the enchilada sauce, then put half of grated cheese and then the soup mixture. Put the rest of grated cheese on top. Bake at 350° for 30 to 40 minutes. Eat with chips like at Casa.
Brown chorizo in pan. Scramble eggs. Add salsa and chorizo. Spoon into tortillas. Serve hot.
Place Triscuits crackers on microwavable dish. Slice cheese and place 1 pat of cheese on each Triscuits. Slice pepperoni and place 1 slice on cheese and Triscuits. Place in microwave and cook on High approximately 30 to 40 seconds. (Note: Cooking time may vary depending on your microwave.)
Mix all ingredients at high speed for 5 minutes. Pour into greased and floured Bundt pan. Bake for 50 to 60 minutes at 350°. Cool 5 minutes; then invert on plate. Sprinkle with powdered sugar.
Mix 1/2 cup sugar with peaches. Put butter in deep dish; melt in the oven. Make batter out of rest of ingredients. Pour over butter. Don't stir. Spoon on peaches. Bake at 350° for 1 hour.
Combine all ingredients. Pour into buttered 9 x 13 pan; refrigerate overnight. Bake, covered, in 350° oven for 1 hour. Serves 6 to 8.
Mix together crushed pineapple (undrained), marshmallows and dry lime Jell-O; refrigerate overnight.
Whip egg white and water together. Mix in pecans. Mix sugar, cinnamon and salt together, pour over pecans and mix well. Put on a cookie sheet. Bake for 30 minutes in 250° oven. Stir. Bake for another 30 minutes at 275°. Let cool.
Spray a 5-quart Pyrex casserole with a nonstick cooking spray. Cut beef or venison into bite-size chunks and put in casserole. Season to taste with salt and pepper. Layer each of the following ingredients on top of meat: carrots, onions, celery and potatoes. Drain and reserve juice from peas and beans. Add the vegetables to stew. Mix the reserved juices with the mushroom and tomato soups. Pour over the top of the stew. Cover with foil and bake at 325° for 5 hours. About 2 hours from start time, mix stew.
Cream butter, cream cheese and sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs one at a time. Beat in well after each addition. Stir in flour; spoon mixture into 10-inch tube pan. Grease and flour pan. Bake at 325° for 1 1/2 hours or until done.
Beat eggs well with electric mixer. Add sugar and salt and blend well. Add milk and mix thoroughly. Chill before serving unless the milk is very cold. Just before serving, whip the cream and add vanilla. Pour egg nog into chilled punch bowl and top with mounds of whipped cream. Garnish punch bowl with a sprig of holly if desired. Makes 16 to 20 servings.
Melt margarine, add sugar and vanilla. Stir until fluffy. Add flour, potato chips and nuts; mix well. Drop by teaspoon 2-inches apart. Flatten cookies by back of spoon. Bake at 325° to 350° for 8 to 10 minutes. Cool before removing from pan. Note: When you substitute sugar for sweetener, cookies are softer.
Break bread into small pieces. Line bottom of an oiled 9 x 13-inch pan. Sprinkle sausage over bread; add cheeses. Combine both milks with eggs; stir in seasonings and pour over the sausage mixture. Cover with foil and refrigerate overnight. Bring to almost room temperature and bake uncovered at 350° for 45 minutes. Serves 8 to 10.
Melt butter in iron skillet. Mix cornmeal, onion, milk, corn and eggs together. Pour 1/2 mixture into skillet. In remaining 1/2 mixture, add 1/3 cup jalapeno peppers, 1 cup hamburger meat and 1 cup grated cheese. Pour over previous 1/2 mixture. Bake approximately 30 minutes at 350°.
Brown beef slowly in skillet. Add onions, cook 5 minutes. Put beef and onions in 8 quart kettle. Add remaining ingredients, except tomatoes. Bring to boil; cover, and simmer 20 to 30 minutes. Add tomatoes, and simmer for 10 to 15 minutes longer. Cooks note: This dish is great for dieters. Best veggie soup I've ever found.
Cream first 5 ingredients. Add remaining ingredients. Bake on ungreased cookie sheet for 10 to 12 minutes at 350°. Do not overbake.
Set ice cream out to thaw to room temperature. Crumble Oreos into bite size pieces. When ice cream has thawed, fold in Cool Whip and cookie crumbles. Put in container with lid and put in freezer. Let freeze for 3 to 4 hours.
Put first 3 ingredients together and cool. Cream egg, Crisco and sugar well. Combine flour, salt and soda. Add flour and dates alternately. Pour into greased and floured pan. Add chocolate chips, sugar and nuts. Put on top of batter before baking. Bake at 350° for 10 minutes in 9 x 13 x 2-inch pan.
Boil beef liver and chicken gizzards until tender. Grind and put back in the same water it was boiled in. After all vegetables are cut up, add to ground beef liver and chicken gizzards. Let this set until the rice is cooked. After rice is cooked, drain water from ground ingredients and mix with rice.
Mix altogether and pour into 9-inch unbaked pie shell. Bake at 300° to 325° for 1 hour. Makes 6 to 8 servings.
Salt fish to taste. Place in baking dish. Combine soup, water, celery, onion and as much hot sauce as you like. Pour over fish. Bake at 300° just until fish is flaky. Do not overcook. Serve over hot rice.
Mix all of the ingredients and pour over crackers. Mix well. Place in baking dish and put in warm oven for 15 to 20 minutes.
Combine first 5 ingredients in large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat! Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 9-inch cake pans which have been greased and floured. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread frosting between layers and on top, then sprinkle chopped pecans over.
Place first 5 ingredients in soup pot, cook over high heat until mixture boils. Reduce heat to low and cook 30 minutes (or until potatoes are tender). Stir in last 3 ingredients.
In a 9 x 13-inch pan, start with stick of margarine, melted, and then follow in order. Bake at 350° for 30 minutes.
Cook the first 4 ingredients for 5 minutes. Add soda and vanilla. Pour over popped corn and stir. Place in a large cake pan. Bake in a 250° oven. Stir every 15 minutes. Spray pan with Pam before baking.
Peel and slice potatoes thin. Place potatoes in baking dish, then put the onion over potatoes; salt and pepper and make another layer of each if necessary. Add margarine. Combine mushroom soup and milk; pour over layers. Bake for 1 hour in 450° oven. Remove from oven. Add cheese on top.
Melt candy bars and 1 stick butter; set aside. Cream sugar and softened stick of butter. Add eggs, one at a time, beating well. Add flour, buttermilk and soda. Add melted chocolate and vanilla. Bake in greased, floured Bundt pan for 1 hour at 325°.
Heat oven to 350°. Cream butter. Beat in egg, molasses and banana. Mix in remaining ingredients just until blended. Pour into greased and floured 9 x 5-inch loaf pan. Bake for 50 to 60 minutes. Cool on wire rack. Makes 1 loaf.
In a large skillet over medium heat, heat oil. Add onion mushrooms, basil and fennel seed. Cook 4 minutes or until onion is tender. Stir in frozen vegetables. Place fish over vegetables. Sprinkle with Parmesan cheese. Cover. Let stand about 3 minutes or until Parmesan cheese is melted. Serves 6.
Combine milk, lime juice and Cool Whip. Pour into pie crusts. Garnish with lime twists or more Cool Whip.
Prepare fettuccine as directed on package, adding broccoli, carrots and red pepper during the last 5 minutes of cooking time; drain. Stir milk, Neufchatel cheese, onions and seasonings in medium saucepan on low heat until smooth. Stir in turkey and Parmesan cheese. Toss pasta and vegetables with sauce. Serve immediately.
Cook first 4 ingredients 3 minutes. Set off heat to cool. Then add strawberries. Pour into a baked pie shell and let chill good in refrigerator. Top with Dream Whip or Cool Whip topping.
In a 3 quart flameproof casserole, saute sliced onion in butter until soft. Stir in flour to form a paste. Pour in cognac, stir until smooth. Gradually stir in broth. Season with basil and simmer 30 to 40 minutes. Top soup with toasted slices of bread, sprinkle with cheese and broil until cheese is golden and bubbly. Serve immediately. Serves 10 to 12. Soup may also be put in individual soup tureen and broiled separately for individual servings.
Brown ground beef and onion in butter. Add rest of ingredients and mix well. Put in casserole dish or crock-pot and refrigerate overnight. Bake at 300° for 1 1/2 hours or cook on low in crock-pot for several hours.
Cook potatoes and mash enough for 4 servings. Form hamburger into 4 patties. Brown. Add tomatoes, 1 cup water, celery and green pepper. Cook about 1/2 hour. Make paste with flour and 1/4 cup water. Remove patties and some of vegetables from tomato sauce. Keep warm. Add flour and water paste to sauce to thicken. Salt and pepper to taste. Serve patties with mashed potatoes and gravy. Serves 4.
Mix pudding as directed, less 1/2 c. milk. Add cream cheese and beat well. Spread over cooled crust. Cover with cool whip. Drizzle with chocolate syrup.
Cook pasta in salted water (add few drops of oil). Drain pasta and put back into pot. Add chopped celery, tomato, onion, black olives, garlic and crab meat. Mix all together. Add a few drops of olive oil as needed. Chill and serve.
Prepare cake mix according to directions, making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream and coconut; chill. Reserve 1 cup sour cream mixture for frosting and spread remainder between layers. Combine reserved 1 cup sour cream mix with Cool Whip and frost cake. Seal in airtight container and refrigerate 3 days before serving.
Place all ingredients in a blender. Cover and blend on high speed until smooth, about 30 seconds. Serves 2.
Place browned meat in a casserole dish (large). Place noodles over meat. Mix soups, water, chili powder, garlic salt, bell pepper and minced onion; pour over beef and noodles. Make sure noodles are covered with soup mixture. Stir if necessary. Cook 15 minutes on High, then 10 minutes on Medium. Top with shredded Cheddar cheese. Let stand 5 minutes before serving.
Mix all ingredients except the cheese in a 2 1/2-quart casserole. Cover and bake at 350° for 1 hour, stirring once after 1/2 hour. Fluff rice lightly with fork and sprinkle with cheese. Return to oven; finish baking for 1/2 hour. Easy to make. Delicious.
Boil chopped broccoli; drain, then set aside. In frying pan, melt butter, then crush Ritz crackers and saute. In casserole dish, layer broccoli, then spread crackers over broccoli. Place slices of cheese over crackers. Repeat steps, ending with cheese on top. Bake at 350° for 30 minutes.
Soften yeast in water. Mix 1 teaspoon salt, sugar and flour into it and knead. Give each child a ball of dough to roll and twist into any shape. Lay on greased cookie sheets and brush with beaten egg and sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes.
Cook rice. Mix in chilies, sour cream and 3/4 of the cheese. Add salt and pepper to taste. Mix together. Pour into a 2 1/2-quart casserole. Add remaining cheese on top. Pat 1 tablespoon butter on top. Bake for 45 minutes at 350° in uncovered dish.
Combine all ingredients, except potato chips. Pour into two 9 x 13-inch pans. Top with crushed chips. Bake at 350° for 25 minutes.
Combine all ingredients. Place in a loaf pan and bake at 400° for 50 minutes or until done.
With pastry blender, cut butter into flour until mixture is like coarse meal. Mix in sugar, ground almonds, egg yolk and almond extract. Blend to a stiff paste, using hands if necessary. Press half of the mixture in a 9-inch square pan. Spread with jam. Roll out remaining dough (chill first if necessary) to a 9-inch square. Arrange carefully and evenly over the jam. Sprinkle with chopped almonds. Bake in 350° oven for 15 minutes. While still warm and in pan, cut into fingers. Makes 27.
Add sugar to water and bring to a boil. Add milk with beaten egg yolks and bring to a boil. Add just enough water to cornstarch to mix and add slowly to mixture. Turn heat down low and let bubble for 3 or 4 minutes. Remove from heat. Add butter and lemon extract. Pour in baked pie shell.