HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Stir flour, sugar and salt in a bowl. Add yeast and water mixture. Stir again and add oil. Mix again until dough forms a ball. Place on a floured board and knead for 5 minutes. Place dough in a greased bowl, cover and let rise in a warm place.
Gradually add oil to other ingredients and keep beating until oil doesn't separate. Add onion last, if desired.
Combine cookies and butter; pat into 13 x 9-inch pan. Spoon ice cream over crumbs. Sprinkle with peanuts. Place in freezer.
Pinch off and roll in small balls. Roll out and put your fruit in and close edges. Fry in skillet.
Place head lettuce on bottom of large bowl. Place scallions as next layer, stalks celery as next layer. Mix mayonnaise with garlic powder, sugar, lemon juice, salt and pepper. Spread on top of layers and sprinkle with bacon bits on top.
Over medium heat, cook beef until browned. Add onion, cook until limp. Drain and discard fat. Mix in chili sauce, water and seasonings. Cook, uncovered, stirring often, for 5 minutes.
Clean mushrooms. Cut up stems in little pieces and cook in butter. Mix Stove Top stuffing with sauteed mushrooms. Stuff mushrooms. Dip mushrooms into butter so they won't shrink. Bake for 12 to 15 minutes at 350°.
Saute onion in margarine. In large soup pot, put 6 cups water and 6 chicken bouillon cubes. Bring to a boil; add onion and broccoli. Bring back to boil and add Velveeta and milk. Bring down to simmer and add noodles that have been cooked, drained and rinsed. Salt and pepper to taste. Makes a lot of soup. Recipe can be cut in half.
Mix oil and garlic powder together in pan. Add potatoes. Turn to coat. Bake in 400° oven for 1/2 hour or until potatoes are brown. Makes 1 serving.
Cook cabbage in boiling, salted water for 5 minutes; drain. Saute onion in oil. Add rice and garlic, ketchup, salt and pepper. Cook 2 to 3 minutes on medium, stirring. Add beef and cook 3 to 5 minutes. Remove from heat and add consomme. Separate cabbage leaves. Using a slotted tablespoon, place 1 rounded tablespoon of meat on each leaf. Roll and secure with toothpick. Place rolls in Dutch oven. Pour on tomato juice. Cover and bake at 350° for 1 hour.
Combine first 4 ingredients, mixing well. Spread 1 heaping tablespoonful of cream cheese mixture on each tortilla. Tightly roll tortillas and wrap in wax paper. Chill 8 hours. Slice each tortilla into 1-inch slices and serve with salsa. Yields 7 dozen servings.
Toss together broccoli, bacon, raisins and onion. Blend together Miracle Whip, sugar and vinegar. Mix all together. Let stand overnight.
Melt margarine and add to cracker crumbs mixed with sugar. Mix well and press into 9 x 13-inch baking dish (lightly greased). Bake at 325° for 8 to 10 minutes.
Blend cream cheese and pineapple (juice too) until smooth. Fold in marshmallows and Cool Whip. Put in refrigerator. Cut into squares.
In a small bowl, place milk and egg. Mix together with fork by beating slightly. On a piece of wax paper, place potato chip crumbs and mix with thyme and pepper. Line shallow baking pan with foil and spray with vegetable cooking spray. Dip each nugget of chicken in egg-milk mixture, then roll in seasoned chip crumbs. Arrange in a single layer on foil lined baking pan. Repeat until all nuggets are arranged in pan. Let sit 15 minutes. Drizzle melted margarine over nuggets and place in a 425° oven for about 30 minutes or until nuggets are brown and crisp and fork can be inserted in chicken with ease. Makes 6 servings.
Cook broccoli as directed on package; drain. Stir in mushrooms, margarine, salt and pepper. Heat over low heat, stirring occasionally until mushrooms are hot, about 5 minutes. Cook spaghetti as directed on package; drain. Toss spaghetti, broccoli mixture, Parmesan cheese and lemon juice.
Preheat oven to 375°. Use greased cookie sheets. With electric mixer, beat sugars and butter together until light and fluffy. Beat in eggs and vanilla. Sift together flour, salt, baking powder and baking soda onto waxed paper. Gradually add to creamed mixture. Stir in oats, nuts and coconut. Drop by teaspoonfuls onto prepared pan. Space about 1-inch apart. Bake about 8 minutes. Store cookies in airtight container with waxed paper between layers.
Mix all ingredients and place in 13 x 7 x 9-inch baking dish, greased with butter. Top with cornflake crumbs. Bake at 325° for 1 to 1 1/2 hours.
Prepare noodles in chicken broth according to package. Saute first 5 ingredients, cooking until tender. Add layers of chicken, noodles and vegetables. Add broth if it looks dry. Bake 30 minutes at 350°. Add cheese on top. Brown about 10 minutes. Serves 10 to 12 people.
Peel and clean veins of shrimp. Mix egg and flour. Dip shrimp in flour and then egg mixture. Then roll in cracker crumbs. Fry in olive oil or vegetable oil until golden brown, on both sides. Serves 3.
Brown brisket in hot oil on all sides. Remove to crock-pot. Brown onions in the meat pan to get flavor. Add more oil, if needed, and scrape up flavorings. Pour onions over roast in crock-pot. Add tomato sauce to meat pan to get loose all the flavorings. Mix in cranberry sauce, also. Dump liquid over roast and onions. Simmer 3 to 6 hours in crock-pot on low or until meat is tender. Can be cooled and refrigerated up to 2 days. Reheat, covered, over medium-low heat, about 30 minutes. Serve meat sliced with gravy to pass.
Mix cake, butter and 1/3 cup milk (dry and thick). Pat 1/2 mix into pan (9 x 13-inch); bake for 6 minutes at 350°.
Mix chicken, both soups, Ro-Tel, broth and chopped onion in mixing bowl. In a casserole dish, put layer of Doritos, the layer of chicken mixture and cheese. Alternate mixture until both are used. Top with remainder of cheese. Bake for 30 minutes at 350°.
Combine all ingredients. Bake for 1 hour at 325°. Serve immediately with taco or tortilla chips as dippers.
Thaw frozen strawberries. Mix cake mix. Use strawberry juice instead of water in cake mix. Add 5 drops of red food coloring to cake mix. Follow rest of cake box directions to bake cake. Let cake cool. Leave cake in pan. Pour strawberries on top of cake. Mix yogurt and Cool Whip. Spread over strawberries. Keep in refrigerator.
Cook rice according to directions. It calls for 2 1/3 cups of water and I used 1 1/2 cups of my chicken broth and 1 cup of water. Mix all ingredients together (can use your hands for easy mixing). Cook at 350° for 25 or 30 minutes. Spray pan before baking. Makes a big batch.
Melt 1/2 stick margarine, then add 1/2 cup of chopped onions and saute. Add 1 can of cream of mushroom soup, 1/4 pound of Velveeta cheese and a 10 ounce package of frozen chopped broccoli, thawed. Heat ingredients and when cheese has melted, add cooked rice. Mix well and put in greased casserole dish. Bake at 325° for 30 minutes. Serves 6.
Add milk and egg in a mixing bowl. Add grease to frypan and put on medium. Add bread to the mixture and dip each side of bread for a couple seconds. Add bread to pan. Done when golden brown on both sides.
Mix together first 7 ingredients. Place in a large Ziploc bag. Add flank steak and marinate for 12 hours. Remove steak from marinade and place on hot grill. Cook until desired doneness. Slice very thin. Place on a bed of wild rice with grilled vegetables to the side. Enjoy! Serves 4.
Combine first 6 ingredients and set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Pour into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour at 350°. Cool for 10 minutes and turn out on rack to cool.
Beat cheese with a fork until smooth. Gradually stir in pineapple, 1 cup of nuts, green pepper, onion and salt. Form into a ball and roll in remaining nuts. Wrap in plastic wrap and chill. May garnish with pineapple rings, maraschino cherries and parsley.
Place ingredients in mixing bowl. Stir until blended and smooth. Pour into container and refrigerate 1 hour to blend flavors. Can be stored for several weeks. Use on salad greens or as a dip for raw vegetables (broccoli, carrots, squash, celery, tomato or seasonal vegetables). Yields 2 cups.
Mix sugars, Karo, butter and 1 cup Pet milk. Cook until hard boil, then pour in 2nd cup of milk. Don't let it stop boiling. Cook until it forms a soft ball in cold water. Mix in pecans and vanilla. Spoon out on buttered wax paper. Chill overnight or until firm.
Mix flour with baking soda. Combine oleo, sugars, vanilla and pudding; mix in large bowl. Beat until smooth and creamy. Beat in eggs. Add flour mixture, stir in chocolate chips. Batter will be stiff. Bake at 375° for 8 to 10 minutes. Makes 7 dozen cookies. Use ungreased cookie sheet. These are really good.
Chill at least a couple of hours. Add tomatoes and Parmesan just before serving.
Mix all ingredients. Shape into small balls. Bake at 350° for 25 to 30 minutes.
Heat oven to 375°. Combine syrup, margarine and sugar in saucepan. Bring to a boil gently for 5 minutes. Cool slightly. Mix the eggs, vanilla and salt. Gradually stir in cool syrup mixture. Pour over chocolate chips in pie plate crust. Arrange pecan halves on top of pie. Bake 35 to 40 minutes until knife comes clean. Cool.
Preheat oven to 400°. Spray twelve 2 1/2-inch muffin pan cups with nonstick vegetable cooking spray.
Combine the first 3 ingredients; set aside. Separately combine the last 3 ingredients; mix well. Add to chicken mixture and toss well to coat. Chill. Serves 4 to 6.
Cook rice according to directions. Cook sausage and drain. Cook onion and celery until soft. Add rest of the ingredients, except pecans. Pour mixture into 1 1/2-quart casserole. Sprinkle with pecans. Bake at 350° for 20 to 30 minutes. Makes 6 servings.
Mix all ingredients, except chocolate chips, for 2 minutes or until well blended. Fold in chocolate chips. Pour into greased and floured Bundt pan. Bake at 325° for 60 to 65 minutes or until tests done. Cool in pan for 15 minutes. Flip on cake plate and dust with powdered sugar.
In medium saucepan over low heat, melt chocolate chips and peanut butter until smooth. Remove from heat. Add pecans, raisins and mini marshmallows. Mix until well blended. Pour into buttered 8 x 8-inch pan. Chill 2 hours before serving. Enjoy!
Season and brown pork chops in a little cooking oil. Drain excess grease after pork chops are browned. Add Kitchen Bouquet, green onions and a little water. Boil around 10 to 15 minutes (hard boil), then add your rice, water and salt (stir). Put on low heat and cover. Cook around 30 minutes or until rice is done. Serves 4 to 5 people.
Mix soup, cheese, onions and sour cream in a bowl. Put potatoes in bottom of pan and pour the mixture over top of the potatoes; put dry stuffing mix on top. Bake at 350° for 1 hour.
Peel and slice potatoes. Boil until tender. Butter a large casserole dish. Preheat oven then 325° to 350°. Make a layer of potatoes, then onion, green pepper, cheese and part of the cream of mushroom soup, then another layer of potatoes, jalapeno pepper, cheese and mushroom soup. Keep alternating layers until ingredients are gone. Bake for about 25 to 30 minutes or until part of liquid is absorbed and cheese begins to look a little brown.
Mix and bake, uncovered, for 45 minutes at 350° in a 9 x 13-inch casserole dish.
Cream margarine and cheese with electric mixer. Add flour; mix well. Stir in sausage until well blended. Chill. Remove 1 tablespoon mixture at a time and roll into a ball.
Mix lemonade by directions on can. Add pineapple juice and sugar. Just before serving, add ginger ale.
Cut bread into small pieces and place in a 9 x 13-inch baking dish. Cook sausage and drain. Spoon over bread. Sprinkle cheese on sausage. Beat eggs with milk. Pour over cheese. Soak overnight, covered, in refrigerator. Bake, uncovered, on 350° until brown for 35 to 45 minutes.
Press sugar cookie dough into a pizza or cookie pan. Bake at 400° for 10 to 15 minutes. Cool crust completely.
Mix together cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon of salt. Add chocolate chips.
Boil chicken breasts until tender. Salt. Mix butter, flour, half and half, milk and eggs while cooking. In a casserole dish, layer cubed chicken and 5 slices American cheese; repeat. Then pour liquid mixture over top. Bake at 300° for 30 minutes.
Coarsely chop green onions and red pepper. Combine in small bowl with chilies and liquid, 3 tablespoons oil and pepper sauce. Cover and refrigerate. In a bowl, beat egg with 1 tablespoon oil, garlic and spices. Place chips on waxed paper. Dip cutlets into egg mixture, then chips. Brown cutlets in 2 tablespoons hot oil 3 to 4 minutes on each side. Serve with salsa.
Combine sugar, cocoa, butter and milk in 6 to 8 quart boiler. Bring to boil over LOW heat. Boil about 3 minutes. Remove from heat; add vanilla, peanut butter and oatmeal. Drop by teaspoon full on waxed paper. Work fast.
Wash rice and mix with all ingredients except breast halves. Pour in casserole. Add chicken and sprinkle with a little of reserved onion soup mix. Cover and bake at 350° for 2 1/2 hours.
Cream butter; add sugar gradually. Sift together flour and baking powder. Add to butter, alternately with milk and flavoring. Fold in beaten egg whites. Bake at 375° for 35 minutes.
Crush Oreos. Add melted margarine to crushed cookies. Mix slightly to moisten. Press into 13 x 9 x 2-inch pan. Cut ice cream into slices and place on top of cookie mixture. Top with Cool Whip. Drizzle chocolate syrup onto Cool Whip. Swirl with knife. Top with crushed pecans or roasted peanuts. Freeze. When ready to serve, cut into bars and enjoy.
Mix together eggs, sugar, cocoa, Nucoa, flour and baking powder. Mix well.
Place mixture of hard-boiled eggs, garlic salt, parsley, Parmesan cheese, salt, pepper and sage on 4 slices of meat. Cover each slice with 4 remaining pieces of meat and toothpick around the edges. Saute in 3 tablespoons olive oil with sliced onion until lightly brown. Dissolve bouillon cube in 1 cup water and add to meat, along with salt and pepper. Cover and cook until tender, about 45 minutes. Saute mushrooms in butter; add to meat rolls. Five minutes before serving, add 1/4 cup Marsala wine. Remove toothpicks and serve.
Combine cream cheese and milk, beating until smooth. Gradually beat in sugar. Blend in chocolate and vanilla. Stir in nuts. Press into a buttered 8 x 4-inch or 9 x 5-inch loaf pan. Chill until firm, about 1 hour. Cut into squares. Makes 1 pound or about 20 pieces.
Dissolve jello in hot water. Add apricot juice. Fold in apricots, pineapple and marshmallows. Chill until firm. Add topping.
Sift together dry ingredients. Add beaten egg and mix. Add apples and mix until moisture from apples makes a cake-like batter. Pour into well greased baking dish. Bake at 350° about 45 minutes.
Combine deviled ham, onion and cream cheese in bowl. Mix well. Shape into small balls. Roll in pecans. Chill. Place on serving plate. Place toothpicks in each one. Yields 2 dozen.
Mix first 6 ingredients (it is very sticky and stiff to mix). Drop on cookie sheet and place M&M's on top of each cookie. Bake at 375° until done.
You will need a bowl. Mix cereal and milk into bowl. Strawberries or bananas are optional. Eat hearty.
Use a large bowl. Makes big batch. Combine cabbage, peppers, onion, carrots and sugar. Mix well. Mix together the oil, vinegar, celery seed and salt. Bring to a hard boil. Pour over cabbage mixture and stir very well. Store in refrigerator in airtight container. Let stand at least 3 days. Flavor improves as it stands. Will keep at least a month.
Cream sugar and butter; beat in eggs. Mash bananas, flour, dry ingredients and sour cream. Pour into 1 greased loaf pan and bake at 350° for 40 to 45 minutes.
Brush steak with olive oil. Combine seasonings and rub on both sides of steak. Chill until ready to grill. Cook over medium-hot coals until desired doneness is achieved. Slice the steak in thin strips and serve with the juice from the meat.
Mix together sugar, shortening, zucchini, pineapple and egg. Add flour, baking powder, soda, cinnamon and salt. Mix well. Add vanilla, raisins, dates and nuts. Mix. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 15 minutes.
Sift together flour, baking powder, soda, salt and cocoa. Set aside. Combine melted butter, sugar and large eggs. Add dry ingredients to butter; mix alternating with buttermilk. Add vanilla, nuts and chocolate morsels. Bake in waffle iron. Serve with ice cream or whipped topping.
Preheat oven to 350°. In large bowl, beat condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour.
To this add enough flour to make soft batter. Fold in 1 quart berries or cherries that have been drained well. Bake at 350° until done.
Mix all ingredients well. Roll into 1-inch balls. Bake on cookie sheet 15 to 20 minutes in preheated 350° oven. Serve warm. These may be frozen on a cookie sheet and then placed in plastic bags.
In a large frying pan, saute onion and pepper in 2 teaspoons butter. Add soup, sour cream and shrimp. Stir until well blended. Serve over white rice.
Put all ingredients in a bowl and mix until wet. Pour into a buttered baking dish. Sprinkle with 1/2 cup brown sugar and nuts, if you wish. Bake at 350°	for 55 minutes in 9 x 13-inch pan. Serve warm with cream or ice cream.
Mix all ingredients together in blender and blend until smooth. Taste for seasoning and add more garlic, onion salt or sauce, if desired.
Melt butter in a skillet over medium heat; add sugar and pepper. Stir continuously until smooth. Add pecans; stir until pecans are coated. Remove immediately from heat and let cool on wax paper.
Saute ground beef, onion, green pepper, garlic, basil, fennel seed and red pepper, stirring frequently until meat is browned and vegetables are tender (about 20 minutes). Drain off fat.
Mix first 3 ingredients together thoroughly. Sift together flour, cream of tartar, soda and salt and stir in. Chill dough. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. Bake at 400° for 8 to 10 minutes. Makes 5 dozen 2-inch cookies.
Cover beans with water; stir in soda and soak overnight. Drain and wash beans thoroughly to remove soda; add 1 1/2 cups water, bacon fat and salt. Cover and cook beans 1 1/2 to 2 hours until tender. Brown ground beef; add onion and cook until onion is transparent. Add to beans. Blend tomatoes in blender until of smooth consistency and add to beans. Add ketchup and chili seasoning. Cover. Bring to a boil on medium high heat; simmer 45 minutes. Serve piping hot.
Whip together pudding, milk and ice cream. Place in graham cracker crust. Shave candy bar on top. Put in refrigerator until ready to serve.
Saute onion in butter. Cook 10 minutes over low heat. Add garlic, broccoli, soup and Cheez Whiz. Add to rice. Mix. Sprinkle with bread crumbs. Bake at 350° for 30 to 40 minutes.
Put butter in saucepan with onion, linguica, soy sauce and garlic salt. Let simmer for 15 minutes. Add rice. Mix together. Cover pot and let cook on medium-low heat for about 1/2 hour. Turn heat to low and cook until done.
Melt butter and brown sugar; let cool. Mix rest of ingredients and add to above. Butter a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix together cake mix, egg, margarine and vanilla. Press into large 10 x 15-inch pan. Sprinkle nuts over the mixture (optional). Cream together the cream cheese, confectioners sugar and eggs. Put on top of mixture. Bake at 350° for 35 minutes or until done. Try with other cake mixes.
Cook potato in oven or microwave. Split the baked potato in half. Place on plate and refrigerate until cool.
Preheat oven to 425°. Mix sugars and flour together. Add softened butter, 1 cup of the cream, eggs, nutmeg and vanilla until well blended. Pour into unbaked pie shell. Bake at 425° for 10 minutes, reduce heat to 350° and cook 45 to 50 minutes or until set. Take the rest of the cream and beat according to directions on carton. Add 1 tablespoon sugar and 1 tablespoon vanilla. Spread on top.
Mix well, meat, bread, salt, seed, pepper, onion and 2 tablespoons sour cream. Form into balls; roll in bread crumbs.
Add garlic to oil; let stand overnight. Discard garlic. Place romaine in large salad bowl. Sprinkle with salt, pepper and Worcestershire. Coddle egg for 1 1/2 minutes; break into middle of salad. Pour lemon juice and wine vinegar over egg. Toss lightly to mix well. Add remaining ingredients, tossing after each addition. Adjust servings if necessary. Serve immediately. Makes 8 servings.
Cook apples; put through colander until smooth. Measure 14 cups applesauce in kettle. Add sugar, jello and cinnamon candy. Bring to full boil and cook 20 minutes, stirring constantly. Put into hot jars and seal with hot lids.
Mix ground beef, rice and seasonings together and form into meat balls. Mix soups together and mix with meat balls. Bake 1 hour at 350° or until soups are thick and brown.
Combine sugar, flour, baking powder, cinnamon and lemon zest in mixing bowls. Beat eggs with milk in separate bowl. Combine liquid with dry ingredients only enough to moisten well, then fold in apples and pecans. Spoon into 12 greased muffin cups and bake in 400° oven for 18 to 20 minutes. (Note: Approved for diabetics.)
Preheat oven to 350°. Sift flour, sugar and cocoa; add butter to dry ingredients, eggs and vanilla. Pour in unbaked pie shell. Bake for 30 minutes or until crusted over.
Cream butter and sugar; beat in eggs 1 at a time. Add flour and baking powder. Coat raisins and cherries in additional flour and mix in batter by hand. Line loaf pan with waxed paper; pour batter in pan. Place in a cold oven; set at 350° and bake 1 1/2 hours.
Place cream cheese in 9-inch round serving dish and place into microwave on Low; melt for one minute. Spread cream cheese over bottom of dish. Spread salsa sauce over the cream cheese, then sprinkle the cheese over salsa. Then cover with Saran Wrap. Place in microwave for 5 minutes on Medium-high or until cheese melts. Take out of microwave and let stand for one minute.
Bake cake mix in a 9 x 13-inch or 11 x 14-inch pan. Cream together butter, powdered sugar, eggs and vanilla. Beat well and spread on cake. Slice bananas; dip in pineapple juice and layer on cream filling on cake. Spread with well drained pineapple, then spread Cool Whip over pineapple. Sprinkle with chopped maraschino cherries and chopped nuts. Refrigerate and serve.
Preheat oven to 350°. Thoroughly cream the shortening and sugar; add eggs and molasses. Beat well. Sift dry ingredients. Add to creamed mixture alternately with coffee and cold water. Drop from teaspoon onto greased cookie sheet. Bake 15 minutes. Makes 7 dozen cookies.
Put mayonnaise on the bread and the mustard, then cheese, ham, salad and tomato. Put the other piece of bread on.
In medium bowl, combine mayonnaise, sugar, lemon juice and salt. Add apples and celery. Toss to coat well. Cover. Chill. Just before serving, sprinkle with walnuts. Makes 8 servings.
Place apples and undiluted, thawed apple juice in a large pan. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Dissolve the cornstarch in a small amount of water. Stir this into the apples. Bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until the apples begin to soften and mixture thickens. Add cinnamon. Place in an unbaked pie shell; dot with margarine. Cover with top crust. Bake 45 minutes at 350°.
Boil water, 2 sticks oleo and 4 tablespoons of cocoa; beat in 2 cups of sugar, flour and eggs. Add sour cream. Pour into greased 10 x 15-inch cake pan. Bake at 375° for 25 to 30 minutes. Ice when cooled.
Combine beef, crumbs, onion, egg, salt and pepper with 1/2 can tomato sauce; mix. Shape into a loaf; place in a baking pan. Combine remaining ingredients; pour over loaf in pan. Bake at 350° for 1 1/4 hours. Baste several times while baking.
Mix milk and lemon juice. Add all other ingredients. Pour into pie crust. Chill several hours before serving.
Drain and save juice from pineapple tidbits. Cube cheese; mix with marshmallows.