HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. Mix together with hands and place in a covered bowl in refrigerator for 3 hours. Make into desired rolls and bake 20 minutes in hot oven.
Cook potatoes until just done (do not overcook). Cool. Slice potatoes medium thin, leaving the skins on. Combine all ingredients. Mix lightly and chill.
Cook chicken until tender in water with onion, celery, salt and pepper. Debone chicken and return to broth. Add corn. Just before serving, add eggs.
Mix all ingredients in large bowl and mix well. Put in greased 9 x 13-inch baking pan. Bake at 350° until done in center.
Heat vinegar with sugar and salt until sugar melts. Add celery seed and pour over vegetables. Refrigerate overnight before using.
Cream butter. Add sugar. Stir well. Add flour, nuts and vanilla. Shape into balls. Bake on ungreased cookie sheet at 325° for 20 minutes or until light brown. Roll in powdered sugar while warm.
Combine dry ingredients. Add eggs, onion and grated potatoes; beat with a spoon. Pour oil into skillet about 1/4-inch deep and heat. Dip 2 tablespoons batter into hot oil, cooking until golden brown. Turn to brown other side.
Cut meat into small strips; separate cauliflower into flowerets. Brown meat in margarine about 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat veggies. Cover and simmer until veggies are tender, about 10 minutes. Blend cornstarch, sugar and broth; add to meat mixture. Cook and stir constantly until heated and sauce is thickened. Serve over rice. Great with eggrolls!
Dissolve margarine and sugar. Add dates. Cook until thick. Cool slightly and add 1 cup nuts and Rice Krispies cereal. Roll in balls and then in powdered sugar.
Beat egg and add sugar, flour, salt and baking powder. Add sugar mixture to apples, nuts and vanilla. Put in 9-inch pie tin. Bake in 350° oven for 30 minutes. Top with whipped cream.
Pop popcorn and keep hot in slow oven at 250° to 350°. Melt butter and stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over popcorn, mixing well. Bake in roasting pan. Stir every 15 to 20 minutes. Cool completely and break apart. Store in airtight container.
Saute all ingredients, except broth, in butter for 10 minutes. Stir in broth. Pour into a greased casserole dish and bake at 350° for 1 hour. Serves 8.
Mix carrots, rice, cheese, onion and basil. Spread in plate. Beat remaining ingredients until smooth, 15 seconds in blender or 1 minute with beater. Pour into plate (pie). Bake until knife inserted comes clean, 30 to 35 minutes at 400°.
Thinly slice chicken breasts across the grain. In a medium bowl combine chicken, ginger, cornstarch, water and salt. Cover and refrigerate.
Mix first 3 ingredients and pour half of the batter into cake pan. Bake 10 to 15 minutes at 350°.
Drain the baked beans. Place in sauce pan; now add ketchup, worcestershire sauce, brown sugar, onion and bacon. Stirring occasionally over low heat for about an hour.
Fry sausage in pan, do not drain. Add cubed cheese and remaining ingredients. Spoon onto slices of party rye (2 loaves). Let sit on tray until firm and place in freezer bag and freeze.
Cook eggplant; drain. Cook sausage, saute onions and celery. Prepare stuffing mix according to package instructions. Mix all together. Bake for 20 minutes in a 325° oven. Top with cheese. Cook until cheese is melted.
Combine all ingredients. Spread on French Bread loaf cut into 1/2 inch slices. Bake 18 minutes or until brown in 350 degree oven.
Saute seasoning in butter until soft. Add tomatoes and steam 10 minutes, covered. Cook rice according to directions. Add soup to tomato mixture and blend in. Combine crawfish, rice and mixture in casserole and top with 1/2 to 1 cup shredded Cheddar cheese. Bake at 350° for 30 to 40 minutes until bubbly.
Combine and set aside jello and boiling water. Using a food chopper, grind vegetables. Combine all ingredients with jello and water in oblong container. Refrigerate. Serve with mayonnaise on top and with Ritz crackers.
Cream oleo and sugar; add rest of ingredients leaving raisins to last. Grease 9 x 13-inch pan. Bake at 350° for 45 minutes.
Peel and slice tomatoes into chunks. Combine all ingredients in a large saucepan. Bring to a boil, then simmer slowly for 30 minutes. Sprinkle with Parmesan before serving.
Preheat oven to 375°. Combine flour, onion soup mix, garlic, pepper and salt by shaking well in Reynold's brown-in-bag (be careful of steam in hot bag), coating inside as well. Lay bag out in 13 x 9 x 2-inch baking dish or roasting pan and distribute flour mix over bottom inside the bag. Put prepared (cleaned and trimmed) meat in bag, turning to coat with flour mix. Hold bag opening up from pan and add water (small roasts will need less water). Tie and slit top. Cook 2 to 3 hours, depending on meat tenderness. Slice and stir up gravy before serving.
Quarter and wash apples, but do not peel. Cover with water and cook until nearly tender; add salt, sugars, and butter. Cook until very tender. Put through strainer or in a blender and flavor with vanilla.
Mix all dry ingredients and cut in Crisco. Add buttermilk and roll out dough. Cut thick biscuits and dip biscuit into melted butter. Place in pan and bake at 400° until golden brown.
Beat eggs and sugar until blended. Add vanilla and cream; season with nutmeg. Mix well and chill.
Mix all ingredients in a large bowl. Place on an ungreased cookie sheet in balls the size of a walnut. Bake at 350° for 12 minutes. Test for doneness with a toothpick, same as you would a cake.
Combine peanuts, sugar, corn syrup and salt into a deep 2-quart bowl. Microwave on High 4 minutes. Stir well. Microwave on High an additional 4 minutes. Add margarine and vanilla. Stir. Microwave on High 2 1/2 minutes. Gently stir in baking soda until light and foamy. Pour onto greased cookie sheet. Cool. Break into pieces and enjoy.
Stir first three ingredients together well. Pour into 9 x 5 loaf pan. Bake at 350 degrees for 45 minutes. Pour melted butter over top and bake for 10 more minutes.
Fry bacon. Set aside. In small amount of bacon grease, saute onions and peppers. Cut cabbage and put on top of onions and peppers. Reduce heat. Add 1/4 cup water. Put tight lid on and let simmer for 10 minutes. Chopped tomatoes on top. Cover for few minutes until tomatoes get tender. Stir together. Salt, pepper and sugar to taste. Crumble bacon on top when serving.
Boil potatoes until tender. Drain and add margarine while hot. Beat with mixer; add sugar, eggs, milk and flavoring. Pour into 2 unbaked pie shells. Bake 10 minutes at 400°. Reduce heat to 300° and bake for 30 minutes longer. Makes 2 pies.
Cut bread into 4 to 5 sticks. Place on cookie sheet and toast in 250° oven until browned. Mix peanut butter and oil in a double boiler. Dip each bread stick in peanut butter mixture. Coat with graham cracker crumbs. Let cool completely. Store in tins.
Saute onions in oil. Add peppers; saute 1 minute. Add tomatoes and meat. Cover stew for 15 minutes. Can be made a day ahead and reheated.
Place bananas, 1/2 cup chopped dates and milk in blender and puree. Cream butter, egg yolks and rice syrup. Sift together and add flour, baking powder, salt and soda. Mix at medium speed for 2 or 3 minutes. Add blender mixture and mix well. Beat egg whites until stiff but not dry and fold into batter. Pour batter into three 8-inch oiled and floured pans. Bake at 350° for 25 to 35 minutes. Frost with No Sugar Frosting.
Mix until smooth. Fill each cupcake 1/2 full. Bake at 350° for 15 minutes. When cool, top each with cherry pie filling.
Combine everything but the sugar, vinegar, tomato juice, and worcestershire sauce in a large mixing bowl and mix well. Next shape mixture into 1 in. balls. Cook meat balls in hot oil until lightly browned and then drain. Place meat balls in a 13x9 baking dish. Combine the sugar, vinegar, tomato juice, and worcestershire sauce and pour over the meat balls.bake at 350° for 30 minutes.
Melt butter and oil in large soup pot. Saute onions 1 minute, stir in carrots and saute until onions are soft and transparent. Stir in tomato paste, apple, stock and salt. Bring to a boil, stir in rice and cook until soup is a beautiful orange and carrots are tender, about a half hour. Add raisins and cashews and simmer until raisins are plump, about 5 minutes. Add 2 1/2 cups milk and heat or chill and serve cold. Serves 8.
Saute onions and bell pepper in oil. Add ground beef; brown. Drain. Add tomato paste, water and tomatoes. Add salt, pepper and oregano to taste. Simmer, adding water as needed. Cook rigatoni as directed. Wash and drain. Layer cooked rigatoni, sauce, Ricotta and Mozzarella until all used, ending with Mozzarella. Bake at 350° until cheese is melted, approximately 30 minutes.
Pour pineapple, cherry pie filling and coconut over the bottom of a 13 x 9 x 2-inch pan. Spread dry cake mix over this. Slice butter evenly over this. Sprinkle chopped nuts on top of this. Bake at 350° for 30 to 35 minutes.
Beat and pour in unbaked pie shell. Bake in 350° oven for approximately 50 minutes.
Cook bacon crispy so that it can be broken up. Cut up onion, broccoli and cauliflower. Add bacon and cheese. Make dressing with red wine vinegar, salad dressing and sugar. Pour over salad and let set 24 hours before serving.
In a 10-inch nonstick skillet over low heat, melt margarine with garlic. Coat biscuits with Parmesan cheese, then place in skillet, overlapping slightly. Cover; cook over low heat 8 minutes or until underside is browned. Invert biscuits onto plate, then slide back into skillet. Cover. Cook 10 to 12 minutes. Makes 10 servings.
Preheat oven to 350°. Melt butter. Add to graham cracker crumbs and confectioners sugar. Line bottom of 9-inch spring-form pan. Pack firmly.
In a 1-quart shallow casserole dish, combine peaches, sugar, 1 tablespoon Bisquick and cinnamon. In a small bowl, put 2/3 cup Bisquick. Cut in margarine until the consistency of peas. Stir in milk and put on fruit. Bake at 400° for 30 minutes.
Cook noodles as directed on package. Drain and add sauce to noodles. Brown beef in skillet; drain grease and add to noodles and sauce. Stir cottage cheese and egg together and add to noodle mixture. Sprinkle liberally with Parmesan cheese. Bake at 425°, uncovered, for 25 minutes. Add Mozzarella cheese and bake 5 minutes more.
Mix all ingredients and pour into a greased casserole. Bake in a preheated oven for 30 to 35 minutes at 350°.
Mix ingredients in the order given. Drop by spoonfuls onto cookie sheet. Bake at 350° for 12 to 15 minutes.
Brown meat, jalapeno pepper, onion, salt, pepper and garlic powder in heavy skillet. Mix flour, corn meal and baking powder. Add egg, corn, milk, sugar and 1/2 of cheese. Mix with meat mixture. Pour into 9 x 13-inch greased pan. Bake at 350° until done. Then put remainder of cheese on top. Cook until melted and bubbly.
Mix all ingredients together well. Bake at 400° in unbaked pie shell for 10 minutes; then turn oven to 350° and bake until brown.
Mix well (let set 12 hours). Will keep 3 weeks. Great with raw vegetables.
Dip steaks in evaporated milk, then into flour seasoned with salt and pepper. Repeat once (reserve milk for later). Fry in 1-inch hot oil over medium-high heat until golden brown or desired crispness. Take 1/4 cup drippings, browned; mix with 1/4 cup flour. Mix thoroughly. Add beef consomme and rest of milk. You may wish to use more milk for thickness of gravy you prefer. Bring mixture to a very light boil, add sweet vermouth. Do not salt gravy! May wish to season with pepper.
Arrange cucumbers and onions in alternate layers. Put salt on top and cover with boiling water. Let stand 3 hours, then drain.
Mix melted butter and crumbs. Set aside. Mix all other ingredients, except cheese. Place in buttered casserole. If mixture is too dry, add can of cream of chicken soup, thinned with half can milk. Top with cheese and sprinkle with buttered crumbs. Bake 30 minutes at 350°.
Place apricots and undrained pineapple in saucepan. Cover and simmer 20 minutes, stirring occasionally. Mix in 1/2 cup sugar and simmer 5 minutes longer; cool.
Place butter in a shallow 1-quart casserole dish. Microwave at High for 20 seconds, or until melted. Add mushrooms, onion and green pepper; cover and microwave at High for 2 to 3 minutes, or until vegetables are tender, stirring once. Stir in tomato, water, lemon juice and seasonings. Place pork chop over mixture and spoon a small amount of vegetable mixture over pork chop. Cover; microwave at Medium (50% power) for 8 to 10 minutes. Turn pork chop over; cover and continue to microwave at Medium for 5 to 10 minutes, or until meat next to bone loses pink color. Serve pork chop over rice; garnish with green pepper ring, if desired. Yields 1 serving.
Pour milk into saucepan and scald. Remove from heat. Beat eggs and add sugar gradually. Mix well. Add milk to egg mixture, a little at a time. Add rest of ingredients into large baking dish. Set dish into a pan of water and place in middle of oven.
Put rice over bottom of pot. Pour water over rice. Place chicken pieces over rice. Pour soups over chicken, cover and cook. Heat control to 280° and cook 4 to 5 hours.
Season crawfish tails with salt and peppers. Set aside. Put oil in a heavy pot. Add onions, bell pepper, garlic and celery. Cook until vegetables are soft, stirring constantly. Add tails and cook over medium heat for about 5 minutes, stirring often. Add 1 1/2 cups water. Bring to a boil and simmer for 15 minutes. Stir occasionally. Dissolve cornstarch in remaining 1/2 cup water. Add to mixture, stirring until sauce is smooth. Add green onions, parsley and Worcestershire sauce (and hot sauce, if desired). Simmer 10 minutes. Serve over hot, fluffy rice. Serve 8.
Preheat oven to 350°. Combine all ingredients; mix lightly. Shape into loaf in shallow baking dish. Bake for 40 minutes. Serve with Cucumber Sauce.
Mix all ingredients together. Form into patties. If too moist, add more meal; if too dry, add a little juice off mackerel. Fry in hot oil until a golden brown on both sides.
Heat milk until simmering. Cook broccoli and onions in milk until tender. Melt butter in small saucepan. Stir in flour, add this mixture to milk mixture. Cook 3 minutes; remove from heat and add cheese and salt. Stir until cheese is melted. Serve immediately.
Partially freeze meat; thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture. In a skillet, heat 2 tablespoons butter. Add meat; brown quickly on both sides. Add mushrooms, onion and garlic; cook 3 to 4 minutes or until onion is crisp-tender. Remove meat and mushrooms mixture from pan. Add 2 tablespoons butter to pan drippings; stir in 2 tablespoons of the flour. Add tomato paste, bouillon granules and 1/4 teaspoon salt. Stir in 1 1/4 cups water. Cook and stir over medium-high heat until bubbly. Cook and stir 1 to 2 minutes longer. Combine sour cream and remaining 1 tablespoon flour. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat through, but do not boil. Serve over noodles. Serves 4.
Combine all ingredients and spread into 8-inch square greased pan. Bake at 350° for 30 minutes.
In covered blender at low speed, blend all ingredients about 30 seconds. Pour into glass. Makes 1 serving.
Add vinegar to warm water. Put flour in large mixing bowl. Add Wesson oil, dash of salt, water and vinegar combination. Blend in KitchenAid mixer about 10 minutes. When well blended and tender, cover and let rest for 1 hour. Place a large sheet on table or sink top. Roll out dough to a large circle. Now gently place hands under dough and gently pull to cover entire sheet. Let rest while you slice apples very thin. Sprinkle bread crumbs over 1/3 of dough. Place apples over crumbs; sprinkle with 1 cup sugar. Sprinkle cinnamon lightly over all apples. Squeeze lemon juice on top of all. Gently roll cloth until strudel is completely rolled. Place butter (melted) before you place bread crumbs. Place on buttered cookie sheet and bake at 375° for 1 hour. Slice and sprinkle with powdered sugar.
Brown ground beef in heavy kettle. Drain excess fat and add tomato juice, onion, potatoes, carrots and salt. Cover and simmer until vegetables are tender. Make white sauce with butter, flour and milk. Blend into first mixture and serve.
Cook noodles until tender; drain. Add celery, onion and dressing. Salt and pepper to your own taste. You can add sweet peppers or boiled eggs if you like.
In saucepan, cook mixture until it boils and then allow it to boil for 1 to 3 minutes, stirring constantly. Let cool while cake bakes.
Mix all ingredients. Add oats last. Pour hot water over oats. Let stand while mixing other ingredients. Bake in 9 x 13 pan for 30 minutes.
Combine strawberry jello with boiling water. Stir until dissolved. Add pineapple chunks, frozen strawberries and nuts. Pour half of mixture into mold/dish and set. When set, spread sour cream, then add rest of mixture. Chill.
Combine all except mushrooms. Bring to boil; reduce heat and simmer 15 minutes. Remove bay leaf. Drop in mushrooms and simmer 5 minutes, stirring mushrooms occasionally. Remove from heat and allow to cool in marinade. Refrigerate.
Set aside 2/3 cup of cake mix. Combine remaining cake mix, butter and beaten egg. Stir by hand until crumbly. Press evenly over bottom and 1-inch up sides of ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes. Meanwhile, combine 3 eggs, corn syrup, brown sugar and vanilla in mixing bowl. Add the reserved cake mix. Stir by hand until combined well. Spread this filling evenly over baked crust and sprinkle with pecans. Bake at 350° for 30 to 35 minutes or until filling is set. Cool. Cut in bars.
Cream the margarine and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread in a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Spread Marshmallow Creme over brownies. In a small saucepan, melt peanut butter and chocolate chips. Stir constantly. Remove from heat. Stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator. (Peanut butter and chocolate chips can be melted in your microwave.)
At 7 a.m., put beef, carrots and potatoes with salt, pepper and Gravy Master into 6-quart crock-pot and cover with water. Cook on high all day. At 4:00 p.m., remove finished beef, potatoes and carrots. Pour liquid through strainer into 6-quart saucepan. Bring to boil. Add dumplings; return to boil. Reduce heat to simmer for at least 30 minutes, stirring gently often.
Pour pineapple juice concentrate into punch bowl. Add water, lemon juice and sweet orange marmalade. Stir to combine. Add seltzer. Add sherbet and ice cubes. Garnish with orange slices and maraschino cherries. Makes 6 (12 ounce) servings each.
Shred and cook the cabbage until tender and drain. Melt butter and saute onion. Add cheese. Cook until cheese is melted. Add soup, 3/4 cup bread, salt and pepper. Sprinkle 1/4 cup bread over top. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.
Combine all ingredients in 8 x 8 dish/pan. Bake at 350° for 30 minutes or until top is light brown around the edges.
Crush vanilla wafers. Beat eggs. Mix all ingredients together. Bake in tube pan at 325° for approximately 1 hour.
Soak chicken in salt water for 20 minutes; dry with paper towel. Melt butter in shallow dish. Dip chicken in butter, roll in corn flakes crumbs and sprinkle with salt. Place in baking dish. Cover with foil; bake at 325° for 1 hour and 5 minutes. Remove foil and bake for another 5 minutes.
Put all ingredients in crock-pot, except evaporated milk and cheese. Cover and cook on low for 10 to 12 hours. Add cheese and evaporated milk in the last hour.
Mix sugar, cocoa, milk, and butter. Microwave on high for 4 minutes, stirring after 2 minutes. Add oats, peanut butter, and vanilla. Stir until mixed well and spoon out.
Mix all soups with rice and 2/3 of dry onion soup in a large bowl. Blend thoroughly and pour into a well-greased 9 x 13-inch baking pan. Place chicken pieces, skin side up, on top of mixture. Pour remaining dry onion soup mix over chicken. Cover pan, sealing tightly, with aluminum foil. Bake in oven for 2 1/2 hours at 325°. Serves 6.
Beat together eggs, heavy cream. Add ham and cheese, plus dash salt. Spoon into 6 or 7 well buttered custard cups; place in pan filled with hot water. Bake at 275° for 35 to 45 minutes or until set. Prepare a Hollandaise Sauce.
Clean, peel and slice carrots crosswise or diagonally. Boil in salted water until tender-crisp. Drain and cool. Add cut up pepper and onion. Pour following dressing over vegetable mixture and refrigerate.
Sift flour and salt into bowl. Cut butter in with pastry blender until pebbly texture. Stir in cheese and seed. Mix together Worcestershire sauce and 1 tablespoon of water; sprinkle liquid over flour and toss gently. Add water until mixture clings together and forms a ball. Roll out to 1/8-inch thick; cut into 6 to 8-inch strips. Bake on ungreased cookie sheet at 400° for 10 to 12 minutes, or until golden brown.
Add the salt to the cabbage and let stand overnight. Then drain as dry as you can and cover with cold water for 15 minutes. Drain and press cabbage as dry as possible. Make syrup of the next 6 ingredients. Let all this come to a boil and pour over cabbage. Mix well and pack in jars; seal.
Mix stuffing with apples and pecans. Butterfly tenderloin. Lay Prosciutto on inside surface. Stuff it, then roll it and tie tenderloin. Place, seam side down, in greased pan. Drizzle with margarine. Bake at 425° for about 50 minutes.
Place water in 3-quart saucepan. Bring to rapid boil. Wash the peas well under cold running water, about 2 minutes. Place peas in boiling water. Add salt; cover and reduce heat. Simmer 45 minutes. Stir in rice, onion and butter. Stir to blend. Cover and simmer until all water is absorbed, about 2 minutes. Fluff mixture with fork. Makes 4 to 6 servings.
Mix all ingredients together. Pour into a greased 13 x 7 x 2-inch pan. Bake at 350° about 40 minutes.
Put ingredients into blender container; cover. Blend on #6 speed for 20 seconds or until smooth. Yields 1 serving.
Sift together flour and salt. Add 1/2 cup lukewarm water to yeast; let stand 5 minutes. Make a hole in the flour; work in yeast mixture and remaining water. Oil hands and knead dough for 10 to 12 minutes. Cover; let rise in warm place for 2 hours. Roll out onto pizza pan. Add desired toppings. Bake at 450° for about 25 minutes.
Prepare and bake potatoes. Cut each potato in half. Scoop out inside of potato, leaving a thin shell. Mash potatoes until little or no lumps remain. Add remaining ingredients; beat until smooth. Add 1/4 cup margarine while beating. Spoon mixture back into shells.
Cook sausage until crumbly; drain. Spread each slice of bread with butter; cut into cubes. Place bread cubes in a 13 x 9 x 2 inch dish. Sprinkle with sausage and top with cheese. Combine remaining ingredients; beat well and pour over mixture. Chill 8 hours. Remove and bake at 350° for 40 to 50 minutes.
Mix all ingredients well. Grease 13 x 9 x 2-inch baking pan or spray with vegetable cooking spray. Bake in a 350° oven for 45 minutes or until done.
Mix together meat, soup, milk and chopped onion and cheese. Add in alternate layers with cooked macaroni. Top with buttered crumbs. Bake at 375° for 1 hour.
Slice green tomatoes 1/4-inch thick. Pour boiling water over tomatoes. Let stand 10 minutes. Mix sugar, flour and salt. Beat egg and milk. Dip tomato slices in egg batter, then in flour mixture. Fry in oil until golden.
Saute onion, celery, garlic, two cheeses and mushrooms in butter until tender. Add tomato sauce and seasonings. Add shrimp. Simmer 15 to 20 minutes. Add 1 tomato sauce can of water if too thick. Pour mixture over cooked spaghetti.
Mix sugar, flour, butter and Karo in heavy saucepan. Bring to a boil. Remove from heat and cool slightly. Add beaten eggs, vanilla and pecans. Pour into pie shell and bake for 1 hour at 250°.
Melt shortening. Add flour and mix well. Add milk, bring to boil, stirring constantly. Add corn, sugar, salt and pepper. Heat thoroughly. Remove from heat; add well-beaten eggs and pour into a greased baking dish. Bake at 350° for 25 minutes or until corn is firm.