HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add together the first 3 ingredients. Cream Crisco and add sugar. Add egg, salt and water. Add yeast mixture. Add flour and put into greased bowl. Let rise until double in bulk. Knead and put in refrigerator. Let rise 2 to 2 1/2 hours before baking in a 350° oven.
Cut up left over chicken or turkey. Mix with dressing and pour gravy or soup over it. Bake at 350° for 45 minutes.
Mash banana with back of spoon. Toast bread lightly. Spread peanut butter on one side of bread, mashed banana on other side. Fry sandwich in melted butter until each side is golden brown.
Lightly mix beef, bread crumbs, onion, salt, pepper, egg and 1 cup catsup. Form into loaf in greased shallow baking pan. Bake at 350° for 1 hour. Pour remaining catsup over loaf and bake 5 to 10 minutes longer. Serves 6 to 8.
Sift together the flour, soda and salt. Combine soft margarine with eggs, sugar and flavoring in a large bowl. Beat on high speed for 2 minutes. Add nuts, bananas and buttermilk. Mix the flour mixture and margarine mixture together. Bake in greased and floured pan at 400° for 1 hour and test with toothpick.
Thaw bread dough. Flatten bread dough with rolling pin and lay on greased cookie sheet. Make a paste of egg yolks, Parmesan cheese, parsley, garlic powder, oregano, pepper and oil. Spread on dough like butter. Down the center of flattened dough, layer pepperoni, ham, salami and cheese. Saute onion and green pepper. Place on top of cheese. Overlap edges as much as possible. Pinch edges. Brush top with slightly beaten egg whites. Cook 30 to 40 minutes at 350°. Makes 6 servings.
Blend cake mix with 2 eggs and melted butter; pour into a 12 x 8-inch baking pan. Combine cream cheese, remaining 2 eggs, vanilla and powdered sugar, minus 2 tablespoons. Mix well and spread in pan.
Steam cauliflower until tender, but not mushy. Add eggs, onion, green pepper, radishes and peas. Mix together the mayonnaise, vinegar, Equal and celery seed. Pour this over the vegetables and mix. This is a very low-fat salad!
Saute mushrooms and onions in butter until tender. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add half and half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in pimiento, salt, mustard, red pepper and crabmeat. Cook over low heat until thoroughly heated. Serve over pasta; sprinkle with paprika.
Mix all ingredients in large bowl. Sprinkle more saltine crumbs on top. Bake at 350° until set.
Beat eggs until fluffy. Add sugar gradually and beat 20 minutes. Add milk and beat. Add dry ingredients, then vanilla. Bake at 400° for 25 to 30 minutes.
Boil and debone 6 chicken breasts. Layer along with rice and broccoli in a large Pyrex dish. In saucepan, combine mushroom soup, chicken broth, Cheez Whiz, onion and butter. Cook 10 to 15 minutes, stirring. Pour over chicken mixture. Do not stir! Bake 45 minutes at 350°.
Mix cake mix, butter and 2 eggs until crumbly. Pat in bottom of 9 x 13-inch pan. Cream together cream cheese, confectioners sugar and 2 eggs. Pour on top of other mixture. Bake at 350° for 25 to 35 minutes.
Beat egg white until stiff. Stir. Add sugar, salt and pecan halves. Pick out each pecan with a fork and place on buttered baking sheet one inch apart. Bake 1/2 hour at 275° or until thoroughly dry.
Mix 1 cup fruit juice and pudding; cook until thickens. Let cool. Add fruit. Cool to room temperature and serve.
Put oil, garlic, anchovies and pepper to cook for a few minutes. Add tomato sauce, capers, olives, oregano and parsley before adding spaghetti.
In a large bowl, combine all ingredients. Mix well. Place in an airtight container until serving time.
Utensils: One 6 to 8 cup glass or microwavable container (mixture gets very hot), one wooden spoon and aluminum foil to pour mixture on.
In a very large pot, combine water, cayenne, onion, thyme, bay leaves, cloves, celery, crushed red pepper, lemon, garlic and salt. Bring water to a boil; add crawfish and boil for about 6 minutes or until crawfish is deep red. Remove from shell. Serve with melted butter. Serves about 8. Great for a cookout, lawn party, etc.
In large nonstick skillet, brown garlic, onion, parsley, salt and pepper. As it cooks, press the garlic against the pan with a fork to extract its juices. After 5 minutes add zucchini and tomatoes. Cook for an additional 15 to 20 minutes, or until tender. Turn mixture into a serving dish, sprinkle with parmesan cheese.
Cook rice as usual and set aside. Saute vegetables in margarine. Add shrimp, crab meat and seasonings. Mix soups well and add to vegetables and shrimp. Place cooked rice in a large casserole dish. Pour shrimp/vegetable mixture over the rice. Cover and bake for 35 minutes at 350°. This recipe makes 1 large casserole or 2 smaller ones. One can be easily be frozen and used at a later time. Just thaw and bake as usual.
Preheat oven to 375°. Remove 1/2 cup flour and set aside to coat peaches and nuts. Mix 1 1/2 cups flour, soda, salt and cinnamon; set aside. Combine eggs, sugar and oil; beat until smooth. Add flour and beat well. Coat nuts and peaches with reserved flour. Fold into batter.
Preheat oven to 350 degrees. Lightly oil baking sheet. Slice eggplant in half lengthwise and place face down on baking sheet. Bake for 30 minutes or until very tender. Cool until it is comfortable to handle. Scoop out eggplant pulp and discard skin. Place pulp in a food processor or blender. Add garlic, lemon juice, tahini, and salt. Puree until smooth. Transfer to an attractive dish, cover tightly and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers or pita bread cut into wedges.
In nonstick frying pan, heat oil. Sprinkle halibut with salt, pepper and garlic powder, followed by rosemary and basil flakes. Arrange in frying pan and cover for 3 minutes. Turn halibut and cover for another 3 to 5 minutes or until flesh is opaque and flaky when touched with a fork. Garnish with minced ginger and finely sliced green onions and lemon slices. Serve with rice pilaf.
Fix lukewarm water; put 1 package of yeast in water. Fix flour in bowl; put sugar and shortening in. Then pour yeast; stir and mix. Put in warm place and put plate over mixture. When rolls rise, cut up and put in oven. Cook at 400° and cook until brown.
Preheat oven to 400°. Combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse meal. Add raisins and orange peel; mix lightly. Combine eggs and milk. Add to flour mixture, stirring to blend. Fill greased 2 inch mini muffin pans 2/3 full. Bake in batches as necessary. Bake 15 to 20 minutes. Remove from pans.
Preheat oven to 350°. Beat powdered sugar and margarine until blended. Blend in vanilla and salt. Reduce mixer speed, add flour and beat until blended. Form into balls by using 1 slightly rounded teaspoonful per cookie. Roll in nuts.
Mix the sugar, cream cheese and vanilla in a small bowl. Chill. Dip apple slices.
Brown ground beef and onion until onion is transparent; drain off fat. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper. Set aside. Unroll 1 package of rolls and separate dough into triangles.
Cream butter and sugar; set aside. Beat eggs thoroughly. Add eggs to butter and sugar and mix thoroughly. Add flour, fruit, pecans, raisins and lemon extract. Bake 3 hours at 275°.
In a heavy saucepan, add brown sugar and butter. Boil 1 minute. Top dough mixture with chopped pecans. Pour mixture over pecans. Put chocolate chip pieces over top. Bake in a 350° oven for 15 to 18 minutes.
Mix all ingredients together. Set at room temperature for at least 1 hour. Stir and refrigerate overnight.
Drain peas, saving liquid. Put peas, celery, onion, garlic and hot peppers through blender. Empty into bowl and add mayonnaise. Use dip for vegetable sticks and assorted crackers and chips. (May add 1 cup sharp cheddar cheese, grated.)
Crumble together and press into 9 x 13-inch cake pan. Bake at 350° for 10 minutes.
In a large skillet, stir together the water, onion, celery and garlic. Bring to boiling; reduce heat. Cover and simmer for 2 minutes or until the vegetables are tender. Do not drain. Stir in the undrained tomatoes, rice, sugar, chili powder, salt, pepper and hot pepper sauce. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until the rice is tender and most of the liquid is absorbed. Yield: 4 servings.
Boil chicken in salted water. Shred chicken meat. Reserve broth. In a skillet, heat oil. Add shredded chicken, tomato sauce, salt, pepper and cumin. Add broth as needed. Simmer for 10 minutes. Adjust spices to taste.
Mix ingredients; add milk to make good consistency. Bake 45 minutes at 350°. Grease pan.
Mix all ingredients. Stir in apples last. Put in one unbaked pie shell. Bake at 350° for one hour.
Combine cracker crumbs and melted margarine in a bowl; mix well. Press over bottom of baking dish. Combine confectioners sugar, eggs and softened butter in a mixing bowl. Beat for 10 minutes. Spread over cracker crumb layer. Layer bananas, pineapple and whipped topping over confectioners sugar mixture. Garnish with pecans and cherries. Chill overnight.
Crumble sausage. Add chopped onions and fry. When cooked, stir in chopped potatoes and fry until done. Scramble up eggs. Pour eggs on potatoes and fry. Once they are done, stir in hash and fry all together. Add salt and pepper to taste. Serve. Add picante sauce if wanted.
Bring a saucepan of salted water to boil. Add rice and cook 5 minutes; drain. Return rice to saucepan, add milk and cook over low heat until all liquid is absorbed. Beat the egg yolks with 1/2 cup sugar until light. Melt the chocolate and butter together in a heatproof bowl set over simmering water. Beat the egg whites to stiff peaks, gradually adding 2 tablespoons sugar.
Mix all ingredients together and stir by hand. Pour into pie shell and bake until glossy and set (30 to 35 minutes). Do not overbake. Serve with whipped cream or sliced bananas. Best served warm.
Preheat oven to 350°. Generously grease and flour loaf pans. Sift dry ingredients in smaller bowl and set aside. Combine sugar and oil. Add eggs and mix, then add pumpkin and mix well. Add dry ingredients alternately with water. Add optional ingredients, if desired. Baking time varies depending on size of loaves. Check mini loaves after 30 minutes; large loaves after 45 minutes. Add baking time if needed.
Mix all ingredients in a bowl. Roll into 1 inch balls. Bake at 350° for 25 minutes. Best when served hot. Suitable for freezing.
Remove and discard husks and silks from corn. Brush corn with butter; sprinkle with salt and pepper. Wrap each ear tightly in aluminum foil. Grill, covered with lid, over medium coals 15 to 20 minutes, turning often. Yield: 6 servings.
Saute hamburger meat until well seared, not necessarily brown. Add chopped onion, pepper, green chilies and tomato soup; simmer slowly for about 30 minutes. Line a baking dish on bottom and sides with corn tortillas. Add a layer of meat sauce, then another layer of tortillas and meat sauce. Cover with cream of mushroom soup and water; let stand a few minutes, if possible, then cover with cheese and bake until bubbly at 350°.
Combine all ingredients except the cornflakes in a baking dish. Sprinkle cornflakes over potatoes. Bake one hour.
Thoroughly cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with sour milk. Add fruits and nut meats; drop from teaspoon onto greased cookie sheet. Bake in moderately hot oven (375°) about 12 minutes. Dates may be omitted and raisins increased to 2 cups. Makes 4 dozen cookies.
Brown beef and cook onion until tender; pour off fat. Stir in remaining ingredients. Pour into 1 1/2-quart casserole. Bake 35 minutes or until hot at 350°.
Stir soup in a small saucepan over medium heat until smooth; gradually add milk and 1/2 cup Velveeta cheese. Stir until cheese melts. Pour over drained peas. Sprinkle remaining 1/2 cup cheese over pea mixture; add crushed crackers over top of other ingredients. Sprinkle 1 teaspoon of paprika over top. Bake 8 to 10 minutes in a 450° oven or until mixture is slightly bubbly.
Soften cream cheese so that the first 6 ingredients can be mixed together with an electric mixer. Add crab meat and stir to blend. You can increase or decrease horseradish, catsup and onion to taste.
Cream butter and sugar until fluffy. Add eggs one at a time and beat after each. Add flour; mix well. Stir in juice and flavoring. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan 10 to 15 minutes before turning out.
Cream shortening with 1/2 cup brown sugar and 1/2 cup white sugar. Add egg yolks and vanilla; beat for 2 minutes. Add dry sifted ingredients; mix well. Spread in greased 13 x 9 x 2-inch pan. Sprinkle chocolate bits over batter, coconut and nuts. Beat egg whites until fluffy and add remaining 1 cup brown sugar; beat until stiff. Spread on top. Bake at 350° for 35 minutes. Cut into squares.
Mix with hands, shape into balls. Mash with fork. Beat one egg white and brush on cookies. Bake at 300° for 30 minutes.
Mix cake mix, egg and cooking oil until crumbly. Add pecans. Reserve 1 1/2 cups crumbs.
Dissolve jello and sugar in hot water. Add lemonade and as much water as it says on can. Add pineapple juice. Freeze in gallon plastic jugs. Supposed to be slushy. Allow 4 to 5 hours. Cut plastic jug in two to put into punch bowl. Add ginger ale before serving. Makes 36 servings.
Lightly beat egg substitute, milk and water. Add remaining ingredients. Blend with wire whisk. Bake on a preheated Teflon griddle. Turn pancakes when top side is bubbly and a few bubbles have broken. Can make blueberry pancakes. When bubbles form, add berries, turn and brown on other side.
Be careful of your selection. Do not choose too young. When selected, give him your entire thoughts to preparation for domestic use. Some insist on keeping them in a pickle; others are constantly getting them in hot water. This makes them sour, hard to get along with and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened kisses, wrapped in a mantle of love. Keep warm with a steady fire of devotion. Thus prepared, they will keep for years and years.
Mix thoroughly all ingredients except lumpia wrappers and oil for cooking. Take a tablespoon of mixture and roll in lumpia wrapper; fold ends well. Fry until golden brown. Serve with sweet sour sauce.
Mix all ingredients; place in buttered 2 quart casserole. Top with cracker crumbs and dot with butter. Bake 30 to 45 minutes in 325° oven.
Slice apples and place in a pie dish. Sprinkle sugar and cinnamon over apples. Mix together margarine, sugar and egg. Gradually add flour and mix. Pour over apples. Bake at 350° for 45 minutes.
Mix and place cheeses in a 9 x 13-inch casserole dish. Sprinkle jalapenos over the top and drizzle eggs over all. Bake at 325° for 30 to 40 minutes. When a knife comes out clean, it is done. Cut into squares.
At room temperature, cream Philadelphia cream cheese, garlic powder and Lea & Perrins together. Add grated cheese and pecans. Form into three logs, approximately 2-inches wide and 6-inches long. Hold logs in palm of hand and sprinkle outside with cayenne pepper. Roll each log in wax paper and refrigerate overnight. Slice and serve with Ritz crackers. Great for wine cheese parties.
Mix margarine with sugar, oats and chocolate chips. Stir in. Shape into balls. Roll into confectioners sugar. Store in refrigerator. Yields 3 dozen.
Blend all ingredients in a large bowl, then beat at medium speed 2 minutes. Bake at 350° for 45 to 50 minutes, then pour over warm cake 1 cup xxxxx sugar and juice of 1 lemon.
Combine all ingredients, except bread crumbs. Place in greased casserole pan. Top with bread crumbs. Bake at 250° for 30 minutes or until hot and bubbly.
Peel and cut up peaches. Place in oblong glass baking dish. Cut crust off of slices of white bread and cut bread into 1 1/2-inch strips. Cover peaches with bread strips.
Cut off tops of green peppers; remove seeds. Cook peppers for 5 minutes in boiling, salted water to cover; drain peppers and set aside.
Pare, slice and boil carrots until tender. Mash; add butter, cheese, salt, pepper and onion. Place in buttered 1-quart casserole. Sprinkle 1 cup buttered Ritz crackers, crushed. Bake at 350° for 40 to 45 minutes.
Cook egg, sugar, flour and pineapple juice until thick. Cool and pour over remaining ingredients.
Mix corn muffin mix, cottage cheese, eggs and melted margarine. Add chopped onion and broccoli; mix well. Pour into an 11 x 13 pan and bake at 375° for 35 to 40 minutes.
Mix together the first 6 ingredients until creamy. Stir in soda and oatmeal, then add remaining ingredients. Bake at 350° for 13 minutes. Drop by large tablespoonfuls on ungreased cookie sheet. Cookies should look very soft on top when baked. Remove from oven and allow to stand on cookie sheet for a few minutes. Makes 150 to 175 cookies.
Put milk in a large reusable plastic bag with the salmon fillets. Let stand 12 to 15 minutes. Drain.
Mix all ingredients together. Put in casserole dish. Bake at 350° for 1 hour. Pour over cooked rice.
Blend butter and the 1/2 cup flour together in a bowl. Bring cream to a boil in a small saucepan. Blend in butter and flour mixture. Remove from heat. Add pepper, salt, bread crumbs and salmon. Mix thoroughly and then spoon into a dish to cool. Meanwhile, heat a large heavy skillet over medium-high heat; add the 2 tablespoons butter and saut onion until transparent. Add contents of frying pan to the cooled salmon mixture. If the mixture appears too dry, add additional cream. If it appears too soft, add additional bread crumbs. Form into 6 to 8 patties; dust patties with the 3 tablespoons of flour. Cook patties in hot vegetable oil over medium heat until cooked through and golden, approximately 10 minutes on each side. Garnish with parsley and lemon.
Put sugar, cloves and 8 c. water in pan, boil for 5 minutes then strain. Put 8 c. water and tea bags in another pan, steep for 5 minutes. Remove tea bags then pour into large pot add other pot w/sugar mixture, combine remaining ingredients. Store in refrigerate, heat a cup at a time or large quantities.
Heat oven to 350°. In large bowl, combine first 6 ingredients; blend well. Stir in chocolate pieces and nuts. Press into ungreased 9 x 13-inch pan. Bake 20 to 25 minutes until light golden brown. Cool 10 minutes; cut into bars.
Bring 8 cups of water to a full boil. Add fettuccine and carrots. Cook for 6 minutes; add broccoli and cook for 4 to 5 minutes until ingredients are tender. Drain and set aside. Melt butter, stir in flour, salt and nutmeg; continue to cook until smooth and bubbly (approximately 1 minute). Add milk, continue to cook over medium heat for 4 to 6 minutes, or until mixture boils. Boil for 1 minute. Stir in vegetables and pasta, cook for 3 to 4 minutes. Sprinkle with Parmesan cheese.
In a large bowl, dissolve yeast and sugar in lukewarm water. Blend well, add additional hot roll mix to make it a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and let rise in a warm place until double in size, about 1 hour. Generously grease baking sheet. Punch dough down. Divide in half. Let stand 10 minutes. On a lightly floured surface, roll out each half to a 12-inch circle. Brush each circle with 1 tablespoon softened butter or margarine. Cut each circle into 16 pie shaped wedges. Roll up each wedge from the wide end. Place pointed side down in a crescent shape on prepared baking sheets. Cover and let rise again until doubled in bulk, about 45 to 60 minutes. Preheat oven to 400°. Bake 15 to 20 minutes, until golden brown. Makes about 32 rolls.
Blend all ingredients, except brown sugar and nuts, in large mixing bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes, or until cake springs back. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake.
Bring to a boil the applesauce. Add jello; stir until dissolved. Add sugar and lemon juice; mix well. Cool until almost jelled. Add whipped topping; mix well. Pour into pie crust; chill 2 hours or more before serving.
Mix flour, sugar, shortening, salt and 1 cup milk in a large bowl. Beat 2 minutes. Add baking powder, egg whites, remaining 1/2 cup milk and vanilla. Beat 2 more minutes. Pour into baking pan and bake at 350° for 25 to 30 minutes.
Make a double pan of foil on a cookie sheet. Add salt and parsley to potatoes. Dot with butter. Almost seal the foil. Bake at 425° for 45 minutes.
Cook rice according to directions on box. Brown sausage and drain off grease. Add all other ingredients and mix well. Pour into large baking dish. Bake 350° for 45 minutes. Can be cooked ahead of time and warmed up. Freezes well.
Prepare macaroni according to directions; drain. In medium pan, melt margarine. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add 1 1/2 cups cheese; stir until melted. Combine macaroni and cheese sauce; mix well. Pour into buttered baking dish. Top with remaining cheese. Bake at 350° for 20 to 25 minutes.
Mix all ingredients together except onion rings. Place in casserole and dot with butter. Bake at 375° for 30 to 45 minutes. Remove from oven and top with onion rings. Bake 10 minutes longer. Serves 8.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 325° or until is set and firm.
Crunch cookies up real fine. Combine together the ice cream and Cool Whip. Pour into pie shell. Freeze firmly in freezer.
In a large bowl combine vegetables. Stir in dressing. Cover and refrigerate until serving. Good and keeps 2 or 3 days.
Saute onions and garlic in butter. Add crumbs and Tabasco and mix well. Open clams and keep on half shell. Top each with bread mixture. Put bacon piece on top. Bake at 450° until bacon browns.
Drain shrimp and rinse in cold water. Chop finely. Set aside. Gradually blend milk and mayonnaise into cream cheese, then beat until smooth. Add onion, Accent, salt, dill weed and Tabasco sauce. Mix well. Stir in shrimp. Chill. Serve with crackers. Makes 1 1/2 cups.
Mix all ingredients together. Bake in 2 greased pans at 350° for 55 minutes.
Cut up and cook unpeeled squash in small amount of salted water; boil until tender. Drain and mash with fork. Saute the onion in 1 tablespoon margarine. Combine the squash, onion, corn, cheese, salt and beaten eggs. Turn into a 1-quart greased casserole. Combine and sprinkle on top the dry bread crumbs, grated Parmesan cheese and 1 tablespoon melted margarine. Bake for about 40 minutes at 350°. Let stand 5 to 10 minutes before serving.
Bring tomatoes, water, drippings, onion and salt to a boil. Add macaroni and cook for 15 minutes or until desired tenderness.
Heat oven to 350°. Over low heat melt 1 cup chips with margarine.	Add flour and milk, eggs and vanilla. Stir in nuts and remaining chips. Bake in greased 13 x 9-inch pan. Cool and sprinkle with powdered sugar. Bake for 20 minutes at 350°.
Pick over beans. Wash and drain. Cover with water and soak for several hours. Simmer beans for about 1 1/2 hours, until soft. In an 8 quart pot, put cooking oil and saute pepper, onion and hamburg. Add puree and celery. Spoon beans into pot, being careful not to spoon up any matter in bottom of pot. Add salt, sugar, pepper, chili powder and garlic. Add some bean water as needed, or add tap water to keep chili slightly fluid. Simmer for 1 1/2 hors more. Serves 10-12.
Cream sugar, shortening, egg and vanilla. Add dry ingredients. Put in greased and floured pan. (Double this recipe for a 9 x 13-inch pan.)