HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in a large bowl. Stir in yeast mixture and 3 1/2 cups of flour. Add a bit more, if necessary, to make a soft pliable dough. Turn dough out on floured board and let it rest while you butter bowl. Knead dough gently 4 to 5 minutes, adding flour if necessary until dough is smooth and silky. Return to bowl. Cover with plastic wrap and let rise in warm place until doubled in size. Butter a 12 cup muffin tin. Punch dough down. Pinch off pieces about 1 1/2-inches in diameter (enough to fill 1/2 of muffin cup). Roll into smooth ball. Place 2 such pieces in each prepared muffin cup. (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350°. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls.
Rinse beans. Pick out faulty beans and stones. Mix water with some juice from cooked ham to equal 1 1/2 quarts. Add to pot. Add soup bone to pot. Add onion, celery, carrots and bay leaf. When beans begin to soften, add potatoes. Add seminola cooked in boiling water, if desired. Simmer 20 to 30 minutes or until beans are slightly mushy.
Don't dilute soups. Mix all together. Bake at 375° for 1 hour.
Mix cornmeal, buttermilk, eggs, celery and onions. Bake as you would cornbread until done. Crumble and mix with boiled eggs, stuffing mix and chicken broth. Grease 11 x 14 pan. Pour in half of dressing mixture. Top with deboned chicken. Add remaining dressing.
Dice celery, bell peppers and onions. Boil catfish for approximately 15 minutes, then remove from water (save water). Squeeze all water from catfish and ensure all bones are removed. Cut bacon in 1-inch pieces and place in large heavy pot over medium heat. Stir while cooking. When bacon is done, saute bell peppers and celery. Add onions; continue to saute until done. Add salt and pepper. Cook and drain potatoes. Combine all ingredients, except red pepper, sugar and Texas Pete. Reduce to low heat; stir often. Add red peppers, Texas Pete and brown sugar. For stronger taste, add saved water or water if too thick. Season to taste.
In a bowl, dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11 x 7 x 2-inch dish. Chill until firm; cut into squares. Serve on lettuce leaf and top with spoon of mayonnaise or Cool Whip. Very colorful and pretty.
Brown ground beef, onion and garlic. Add Ragu and cottage cheese until hot. Leave in pan and set aside. Cook lasagna noodles. Grate Swiss cheese, Cheddar and Mozzarella cheese. Mix cheeses together. Layer noodles, sauce, cheese and meat in dish. Bake for 20 minutes at 350°.
Put ingredients into blender and blend until well mixed. Makes about 3 1/2 cups.
Preheat oven to 350°. Brown ground beef and onion in skillet. Add tomatoes with sauce, green chiles and taco seasoning mix. Combine thoroughly and simmer for 10 minutes. Place a little meat mixture in large round baking dish (about the size of tortilla). Place tortilla on top of meat; add more meat on top and add some Cheddar cheese. Continue stacking, ending with cheese. Bake 20 to 25 minutes.
For several generations standard pastry was made with lard. Most cooks had their own supply and for those who had to purchase it, the price was low. Also lard makes a superior, flaky pastry (I still use it sometimes).
Cream margarine, sugar, and eggs. In separate bowl, mix all dry ingredients; add to the first mixture a little at a time, alternating with milk. Mix well and add flavoring. Pour into a greased and floured tube pan and bake for 3 hours at 350°.
Combine cheese, sugar, milk and coconut in electric blender. Cover and blend on low speed for 30 seconds. Fold in whipped topping. Spoon into pie crust. Garnish with toasted coconut, if desired. Freeze until firm. Let stand at room temperature for 5 minutes before cutting.
Combine all ingredients and chill. Serve with crackers or on a bed of lettuce.
Mix together melted butter, confectioners sugar, crushed graham crackers and peanut butter. Spread in bottom of a 9 x 13-inch pan. Put in the refrigerator for approximately 15 minutes. Melt Hershey's chocolate chips in the microwave oven and spread over the bottom layer. Place in the refrigerator until ready and cut into squares.
Place roast on large sheet of heavy-duty foil. Mix soups and cover roast with soup mixture. Add potatoes and bring foil up and over roast. Roll and secure edges tightly, about 6 inches above roast. Bake at 350° about 3 hours. Serves 8 to 10.
Mix seasoning in melted margarine. Dip chicken in bread crumbs and place on baking pan lined with foil. Pour margarine and seasoning over breaded chicken and bake for 1 hour at 350°.
Cook and drain spinach. Add all ingredients and put in sprayed 9x13 pan. Bake 1 hour at 350 degrees.
Drain pineapple and reserve liquid. Mix sugar, pineapple chunks, flour and cheese. Place in greased casserole dish. Top with crackers and drizzle juice and butter over top. Bake at 350° until bubbly.
Cook noodles. Drain. Add next seven ingredients. Mix well. Put in a 13 x 9-inch baking dish. Top with tortilla chips and cheese. Bake in 350° oven until hot and bubbly and cheese is melted and brown. Serve with salsa. Serves 4 to 6.
Line cookie sheet with foil, sprinkle with pecans. Bake in a pre-heated 325 degree oven 10-15 minutes or until lightly toasted; cool. Coarsely chop the pecans and set aside. Heat vanilla coating over low heat stirring constantly until smooth. Stir in pecans, cranberries and nutmeg. Spread 1/4-inch thick on foil lined cookie sheet. Refrigerate until firm; break into pieces.
In heavy skillet, melt shortening and saute onion and pepper until tender. Add ground beef and let cook 10 minutes until meat is browned. Add flour, spices and tomatoes. Mix well and simmer 10 minutes. Combine beans, turn into baking dish. Bake at 375° until hot. Five minutes before removing from oven add 1/2 cup grated cheese.
Place sugar, water and syrup over low fire and stir only until sugar is dissolved. Cook to soft ball stage. Beat egg whites 2 minutes at high speed and pour 1/2 of syrup mixture slowly over egg whites while beating and continue beating while returning syrup to stove and cook until cracks against cup when dropped in cold water. Add this to egg white mixture. Beat until it begins to lose gloss. Add vanilla, salt and nuts. Drop by spoonful on waxed paper.
Combine all ingredients in medium saucepan. Cook over medium heat for 50 minutes or until very thick, stirring occasionally. Store in sealed container in refrigerator for up to 3 weeks.
In crock-pot, mix well beer, soup mix and gravy mix. In plastic bag, shake flour and steak until coated. Empty bag contents into crock-pot. Gently stir to coat meat with liquid. Cover and cook on low about 8 hours. Garnish with dill weed if desired.
Beat eggs separately but stir together before pouring over rhubarb. Makes two 9-inch pies. Bake at 375° for 10 minutes. Reduce heat to 325° for 20 minutes.
Cook broccoli according to package directions. Drain. Place broccoli in 9 x 13 inch casserole dish. Mix flour with milk to make a paste. Stir until well blended. Add margarine and cheese. Place over low heat and stir until melted and thick. Pour over broccoli. Crush crackers fine and sprinkle over top. Bake at 350° for 35 minutes. Best when bubbly hot!
Cut beef into thin strips. Brown beef and onions. Add sliced pepper, ketchup, sauce, salt, pepper and enough water to cover. Simmer for 1 hour. Cook rice. Serve pepper and beef over rice.
Cook the potatoes until tender; peel. Melt the sugar in a heavy skillet until golden brown. Add the butter. Mix well. Rinse potatoes in cold water and add to sugar-butter mixture. Stir and heat potatoes until they are brown and shiny.
Mix all of the ingredients and pour into a 13 x 9-inch pan sprayed with Pam. Bake at 400° until done.
Blend all ingredients in a food processor. Enjoy with pita bread, crackers or raw vegetables.
Soften Jell-O in 1/2 cup hot water and let cool. Combine other ingredients; blend all together for 4 minutes. Bake in 3 pans. Bake 30 minutes in 350° oven.
Cook broccoli according to package directions; drain well. Add remaining ingredients. Cook over low heat until thoroughly heated. Yield: about 8 cups.
In a medium saucepan, over low heat, melt chocolate and butter. Stir in remaining ingredients. Cook, stirring constantly, about 5 minutes or until mixture is slightly thickened. Great for a sundae party!
Heat olive oil until barely warm. Add garlic and allow to soak in the oil for 2 to 3 minutes. Toss with pasta and ground pepper. Garnish with parsley, basil and thyme. Serve with tossed green salad or a green vegetable.
Whip eggs and pour in flipping pan. Cook until set. Pour other ingredients into omelet; flip over and continue cooking until done.
Cover figs with 2 quarts boiling water. Let stand 5 minutes and drain. Mix 1 cup water with vinegar and sugar in a large saucepan. Add spices in bag. Bring to boil and add figs. Boil 10 minutes. Let stand until next day.
Combine flours. In a large bowl, mix thoroughly flour mixture, sugar, salt and undissolved yeast. Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120°). Margarine does not need to melt. Gradually add to dry ingredients and stir for 2 minutes. If needed, stir in additional flour to make a stiff dough. Turn onto a lightly floured board. Knead until smooth (8 to 10 minutes). Cover with plastic wrap and clean dish towel. Let rest for 20 minutes.
Mix until well blended the first five ingredients. Stir in remainder of ingredients until blended. Serve with chips.
Wash meat and set aside in roasting pan. In a small bowl, mix salt, pepper and minced garlic, Cut incisions into leg of lamb with a sharp knife. Into incisions, place seasoning mixture and a little butter. Spread soft butter over leg, rubbing in rest of seasonings. Pour juice of lemon over meat in pan. Cook, covered, at 350° for 1 hour. Add water to pan drippings and baste often until brown and tender. Add small potatoes and continue to baste. Uncover last 1/2 hour to crisp skin of roast.
Mix dry ingredients. Add eggs and enough milk to make a thick batter. Skewer hot dogs and dip into batter, then into hot oil until golden brown. Having the batter in a large jar would help. Fry, turning once. Cook about 6 minutes. Drain on paper towel.
Place fish in shallow pan. Broil under moderate heat 15 minutes, basting with 2 tablespoons unsalted butter. Turn; broil 10 minutes. Season with pepper. Cook mushrooms and onions in remaining 1/4 cup unsalted butter until tender. Add rice, seasonings and eggs; mix well. Cook over low heat until eggs are set. Mound stuffing in center of serving platter. Place fish, skin side up, over stuffing.
If dough is wiggly, add a few extra hugs until desired consistency is obtained. Allow to stand 5 to 10 minutes for proper discipline.
Prepare strawberries. Set aside to drain. Pie crust should be baked and ready to fill.
Brown meat and onion. Drain. Mix tomatoes and soup. Add to hamburger. Crush tortilla chips. Layer all ingredients in 2-quart casserole, beginning and ending with tortilla chips. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Mix together milk, eggs, potatoes, onion and flour. Put small amounts into greased griddle or frypan (375° for electric frypan). Fry until brown on both sides, turning once. Makes approximately 18 pancakes. Serve with applesauce and sour cream.
Combine sugar and water in pot and bring to a boil. Cover and let stand for 1 hour. Add grape and lemon juices, then add ginger ale. Chill before serving.
Cook broccoli in microwave or on stove top. Heat butter on High for 30 seconds. Stir in flour and milk. Cook on High for 3 minutes, stirring every 30 seconds. Stir in cheese, mushrooms and dill weed. Cook on High for 1 minute. Pour sauce over broccoli and serve.
In top of double boiler, beat over boiling water with mixer for 7 minutes. Remove from water and add vanilla. Beat until vanilla is mixed in.
Cook first four ingredients together in 1/2 cup boiling water for 5 to 8 minutes. Drain. Add rice, soups and water together with broccoli. Add Cheddar cheese. Mix together. Pour into 13 x 9-inch buttered pan. Top with crushed Ritz cracker crumbs and dot with butter. Bake 40 minutes at 350°.
In a tall glass with back of spoon crush mint with sugar and lime juice until sugar is dissolved and stir in rum. Add ice cubes and top off drink with club soda or seltzer water. Stir drink well and garnish with mint and lime.
Brown ground beef with onions, salt and pepper; drain. Then add remaining ingredients except hot sauce. Bring mixture to a boil, then reduce heat and simmer for 1 hour or until ready to serve. Just before serving, add the hot sauce. Yields 8 to 10 large servings.
Preheat oven to 325°. Combine cheese, bacon, mayonnaise, onion and celery salt; blend well. Spread cheese mixture over each piece of bread. Place on ungreased baking sheet. Bake for 10 minutes. Preparation time: 25 minutes; cook time: 10 minutes.
Line an 8 x 12 x 2-inch casserole dish with the dried beef. Wrap the chicken breasts with bacon and lay on top of the beef. Mix cream of chicken soup and sour cream; pour on top of chicken. Bake for 3 hours in a 250° to 375° oven.
Fry or brown sausages. Drain off fat. Add onion and garlic and saute 10 minutes, until onion is brown. Add tomatoes, water and basil and stir. Cover and cook over low heat for three hours, stirring occasionally. Correct seasoning; add parsley. Place layer of noodles on bottom of buttered baking dish. Add some sauce. Mix water and cottage cheese together and spread some of it over sauce. Sprinkle with Parmesan. Repeat layers, ending with cottage cheese and Parmesan on top. Bake at 350° for 25 minutes or until hot and bubbly. Serves 6.
There is no salt in this recipe. Scatter rice on bottom of pan. Mix cream of celery soup with a can of milk. Pour over rice and stir. Gently place chicken pieces over rice (don't crowd). Sprinkle dry onion soup mix over chicken. Cover and bake at 300° for 2 hours.
Grease and lightly flour a 9 x 9 x 2-inch baking pan. In a small mixer bowl, combine all the ingredients. Beat with electric mixer on low speed until combined. Beat 2 minutes on medium speed. Turn into pan. Bake at 375° for 25 to 30 minutes or until done.
Put the first 3 ingredients in blender; mix until well blended. Pour into a 3-cup jello mold which has been sprayed lightly with Pam. Add the rest of the ingredients. Chill until firm.
In a 3-quart saucepan, cook the chopped onion in butter or margarine until tender, but not brown. Stir in flour, chicken bouillon granules, mustard, thyme and pepper. Add milk and water all at once. Cook and stir over medium-high heat until thickened and bubbly. Stir broccoli and cubed ham into saucepan. Return to boiling. Reduce heat; simmer for 4 to 6 minutes more or until broccoli is tender and the soup is heated through, stirring occasionally. Makes 4 servings.
Heat oven to 350°. Line a 13 x 9-inch baking pan with foil or use foil pan.
Dissolve yeast in lukewarm water. Add sugar and salt to butter and grated lemon rind. Add flour to mixture and make a dough. Knead the dough until bubbles occur, then let rise until double in size. Punch down and let rise again. Make out into rolls and let rise. Bake at 375° until golden brown.
Arrange in layers the bread and ham; then sprinkle with both cheeses. Repeat another layer of the same ingredients. Beat with a hand beater the milk, eggs, onion salt and dry mustard. Pour entire mixture over the top layer. Refrigerate overnight. Take dish out of fridge 1 hour before baking. Crushed corn flakes should be sprinkled over top before putting into oven. Preheat oven to 375° and bake for 45 minutes.
Brown meat. Pour off fat. Add onions and saute until transparent. Mix all ingredients in large boiler. Cook on low heat for several hours.
In saucepan, cook squash and onions in water for 5 minutes; drain well. Combine soup and sour cream. Stir in carrots, squash and onion. Combine stuffing mix in greased 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mix over stuffing. Sprinkle remaining stuffing mixture on top of vegetable mixture. Bake at 350° for 45 minutes. Serves 6.
Stuff hen with chopped onions and celery; salt and pepper to taste and bake in 350° oven until well done (2 hours). Drain chicken stock and use to cook spaghetti. Bone and cut up chicken. Mix cut up chicken with spaghetti, English peas, mushrooms and peppers. Place in casserole dish and cook in 350° oven for 30 minutes. Serves 12.
Put sugar, milk and margarine together, boil and stir until soft ball stage. Take off stove and add marshmallows, chips, nuts and vanilla. Stir but don't beat. Pour into greased pan.
Preheat oven to 350°. On cutting board, slice bread as though you were going to make sandwiches, being careful not to cut all the way through the bottom crust of bread.
Sift flour, sugar, soda and spices together. Cut in margarine. Add egg, then apples and nuts. Pour into greased and floured 9-inch pan and bake at 350° for 35 to 40 minutes. Serve with warm sauce or Cool Whip.
Mix together milk and eggs. Put drained spaghetti in a large pan. Put cheese on top. Pour milk and egg mixture over this. Meat meat on next. Pour sauce over top. Bake at 350° for about 30 minutes.
In a large bowl, combine the macaroni, corn, celery, green pepper, scallions and tomatoes. In a medium-sized bowl, combine the remaining ingredients. Pour over the macaroni mixture and toss to blend. Cover and chill for at least 3 hours or overnight.
Combine dry ingredients. Combine liquids and add all at once to dry. Stir just to moisten. Makes 15 to 16 large muffins. Bake at 350° for 18 to 20 minutes.
Cook onion, green pepper and celery in hot butter until yellow. Add cooked tomatoes, salt and pepper and cook slowly 15 minutes. Drain canned beef and heat until hot and then add remaining ingredients and continue cooking until hot. Serve on bed of hot steaming rice.
Sift dry ingredients. Cut in bacon fat until crumbly. Add milk and form soft dough. Turn out on floured board or floured wax paper. Knead lightly. Pat to 3/4-inch thick. Cut biscuits and bake on ungreased cookie sheet in preheated 450° oven for about 10 minutes.
Cream eggs, sugars and shortening. Add peanut butter. Add sifted flour and soda. Mix well. Drop on ungreased cookie sheet. Bake at 350° for 8 to 12 minutes.
Cook chicken and debone. Drain saving 1 cup broth. Cook spaghetti and drain. Saute onions. Cut cheese into cubes. Mix all together. Add salt to taste. Put in large baking dish. Put in preheated oven at 350° for 10 minutes until cheese melts.
Place bread slices in baking dish. Combine eggs, milk, baking powder and vanilla. Pour over bread. Cover and refrigerate overnight.
Cook sugar and water until it boils; add milk and cook until it forms a hard ball in water. Remove from heat; add chocolate and beat until smooth and thick. Pour in buttered pan.
Beat eggs slightly. Then add the sugar, cream and vanilla. Combine thoroughly. Place a marshmallow in the bottom of each of 6 custard cups and pour the custard mixture over them. Place the custards in a pan of hot water and bake at 325° for 40 minutes or until a silver knife will come out clean when inserted in the custard. Place in the refrigerator to cool and serve in the cups.
Saute the onion and celery in the oil and garlic butter. Add ground chuck and cook until beef is no longer pink. Turn off heat and add tomatoes and spaghetti. Pour into 1 1/2 quart oiled casserole. Cover with foil and bake at 350 degrees for about 40 to 45 minutes. Taste and add salt and black pepper, if needed.
Thoroughly mix flour, eggs and half and half. Set aside. Grate cheeses and set aside. Alternate in thin layers cheese, chilies and milk mixture. (Thin layers are the best.) Top with tomato sauce and remaining 1 cup of cheese. Bake at 350° for 40 to 50 minutes. Let stand 15 minutes before serving.
Beat together oleo and peanut butter. Add eggs and brown and white sugar; mix well. Sift soda and salt to flour and sift. Stir into sugar mixture; mix well. Add chocolate chips and nuts if desired. Drop by teaspoons onto ungreased cookie sheets. Bake at 350° for 10 to 15 minutes.
In large mixer bowl, beat sugar, shortening, eggs and lemon extract or lemon juice with electric mixer until blended. In bowl, stir together flour, cornmeal, baking powder, nutmeg and salt. Add to shortening mixture and beat thoroughly. Stir in raisins. Drop from teaspoon 2-inches apart onto greased cookie sheet. Bake in 375° oven for 10 to 12 minutes. Cool. Makes 48 cookies.
Bring water to a boil. In medium saucepan, add water to gelatin; stir until dissolved. Add cranberry sauce and sour cream. Beat with a rotary beater until well blended. Chill until almost set. Fold in oranges and nuts. Spoon into 5-cup gelatin mold (ring). Chill completely.
Sift cornmeal into rapidly boiling water, stirring constantly. Cook until thick and salt to taste. Line bottom and sides of large (11 x 7 x 2-inch) baking dish with cornmeal mixture, reserving some for top. Brown ground meat, garlic, onion and green pepper in the oil. Add tomatoes, chili powder and salt. Simmer 10 minutes. Pour into cornmeal lined pan and dot with remaining cornmeal. Bake in 350° oven for 30 minutes.
Heat cooking oil in frying pan, then add next 4 ingredients in the order given. Saute to soften. Stir to break up meat and continue cooking until no pink color remains.
Preheat oven to 325°. Grease two 8 x 4-inch loaf pans generously with shortening. Line the bottom of pans with waxed paper and grease that.
Puree jalapenos, half of the green peppers and 1/2 c. vinegar in a blender or food processor; pour into a large kettle. Repeat with remaining green peppers and another 1/2 c. vinegar. Add sugar, cayenne and remaining vinegar to kettle. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin and return to a boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring if desired. Ladle hot liquid into hot jars, leaving 1/4 inch headspace. Cover with lids. Process for 10 minutes in a boiling water bath. Serve over cream cheese with crackers if desired.
Preheat oven to 375°. Grease 1 1/2-quart casserole. Cook noodles according to package directions.
Dice bacon and fry until crisp. Remove from skillet. Use 2 tablespoons bacon drippings and fry onion and bell pepper until tender. Add ham and brown lightly. Add garlic, tomatoes and bacon. Simmer for 30 minutes. Remove garlic. Cook spaghetti in usual manner and drain. Add spaghetti and cheese to skillet. Simmer, uncovered, about 10 minutes. Season, if desired. Serves 4 to 6. Great dish for leftover ham. I add a pinch of mixed herbs.
Cook hamburger, sausage and onion until done. Drain. Cube cheese and add tomatoes. Microwave cheese and tomatoes at 70% power for 10 minutes. Stir. When melted, add meat mixture to this.
Mix oil, 1/4 cup lemon juice, thyme, paprika, salt and pepper. Toss fish and shrimp in mixture. Can be marinated up to 4 hours. Preheat charcoal grill or broiler. Alternate shrimp, fish, onion and peppers on skewers. Cook 4 to 5 minutes each side. Sprinkle with remaining lemon juice.
Mix meat, rice, salt, pepper and onion together. Shape into balls. Cook until meat balls are browned on all sides. Mix remaining ingredients. Pour over meatballs. Heat to boiling. Reduce heat. Cover and simmer for 45 minutes. Add more water during cooking if necessary.
Blend butter, sugar and salt. Add flavoring and 2 tablespoons milk. Gradually add remaining milk until desired consistency is reached and add nuts.
Preheat oven to 350°. Melt butter in saucepan over medium heat; blend in flour, slowly add broth and milk and heat, stirring until thickened. Mix in salt, pepper, nutmeg, 1/4 cup cheese and sherry. Arrange broccoli in single layer in buttered 2-quart au gratin or shallow casserole and sprinkle with remaining 2 tablespoons cheese. Top with chicken slices. Beat cream until soft peaks form and fold in sauce; pour over chicken. Bake uncovered 1/2 hour until bubbly. Broil quickly to brown and serve. Serves 6.