HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dust flour on fruit as you cut it up. Add nuts and leftover flour and the 1 tablespoon of baking powder. Stir well. Line pans with foil for easier removal (no oil required). Mix all ingredients and put into 4 small loaf tins and bake at 325° for 1 hour.
Fry the meats and drain. Add remaining ingredients. Combine all ingredients listed, then add spaghetti and macaroni that have been cooked and drained in amount desired to the ingredients; top with Italian cheese. Simmer all together for 20 to 30 minutes. Serves 6 to 8.
Combine syrup, brown sugar, salt, vanilla and butter. Mix. Add beaten eggs. Pour into 9-inch unbaked pie shell. Sprinkle with pecans all over the top. Bake at 350° for 45 minutes.
Melt margarine in a double boiler over simmering water. Blend in flour; slowly add broth and heat, stirring constantly, until thickened and smooth. Mix in seasonings, sour cream and sherry. Add chicken and lobster and heat, stirring, 4 to 5 minutes. Can be served over pasta or rice.
Disjoint chicken wings and place into a large bowl (save tips for soup or stock). Add poppy and sesame seed, mint, curry powder, salt and lemon juice. Toss until wings are thoroughly coated.
Wipe fish. Place in broiler and broil for 5 minutes. Turn over and spread with sour cream. Sprinkle with spices, return to 425° oven for 25 minutes.
Dissolve yeast in 1 1/2 cups warm (not hot) water. Add Sourdough Starter, sugar, salt and 3 cups flour. Beat well; cover with towel and let rise in warm place until double in volume. Stir down and blend in 1 cup flour mixed with 1 teaspoon soda. Gradually add another cup of flour to make a soft dough. Knead on floured surface until smooth. Shape into 2 long loaves; let rise on lightly greased cookie sheet (covered). Brush with water. Make diagonal slashes across top. Bake about 45 minutes at 400°.
Wash, don't peel, cut ends off and shred in food processor. Add onions and bell pepper. Sprinkle 3 T salt over and let set 3 or more hours.
Get out the mixer to make cookies. Search through the toy boxes looking for beaters. Return to find three helpers on three chairs assembled eagerly at the cookie construction site. Scoot chairs enough to get in. Get out cookie recipe. Add two ingredients. Remove hands of Helper #3. Clean hands of Helper #2. Send Helper #1 to refrigerator for eggs. Add next ingredient. Clean egg off floor while alternately adding eggs to mixture as Helper #2 vigorously cracks them. Find Helper #3 removing recipes from recipe box. Put recipes back in box in new creatively filed order. Put recipe box back in cabinet where it should have been. Back to the cookies! Find Helper #1 sifting flour as directed. However not necessarily into bowl. Helper #2 decides to help Helper #1 with the flour. Clean flour off cabinet, floor, helpers. Smell something! Change diaper of Helper #3. Return. Wash hands. Helper #2 screams that she wants to be on chair that Helper #1 is on. Helper #1 screams that he wants to be on chair that Helper #3 is occupying. Helper #3 just screams. Mother screams! Helpers look shocked. Add next ingredients. Get out chocolate chips. Hands everywhere. Add remaining chips to cookies. Laugh - or was it cry? Put cookies onto cookie sheet from three spoons and of 15 sizes and shapes. Put cookies in oven. Time to clean kitchen. Helpers disappear. Eat three dozen cookies to calm nerves!
Cook zucchini and onion in salted butter for 5 minutes. Drain well. Mix together sour cream, chicken soup and carrots. Fold in zucchini and onion. In separate bowl, combine melted butter and stuffing mix. Spread 1/2 stuffing mix in baking dish. Spoon zucchini over that, then top with remaining stuffing mix. Bake at 350° for 25 minutes. Serves 8.
Heat oven to 350°. In large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Stir together flour, baking powder and salt. Add to creamed mixture. Blend thoroughly. Stir in raisins and oats.
Melt butter in a 2 1/2-quart casserole. Mix together the milk, sugar and Bisquick. Pour in butter; do not stir. Pour in fruit; do not stir. Bake at 350° for approximately 45 to 60 minutes, or until brown and firm. Baking time differs; just keep checking.
Combine water, wine, onion, dill sprig, bay leaf and salt in deep skillet and bring to boil. Boil gently 3 minutes. Add salmon steaks. Turn heat to high and return to boil. Cover and cook over low heat until fish is cooked through, about 7 minutes for 1/2-inch-thick salmon steaks and longer for thicker steaks. Remove from heat.
In large mixing bowl, combine butter, sugar, egg, bananas, vanilla and milk; blend well. Stir in flour, baking soda, salt, lemon juice and nuts. Pur into 4-cup microproof ring mold. Cook on High 7 to 7 1/2 minutes, or until cake tests done. Rotate dish, if cake is rising unevenly. Cool on heat-resistant surface. Sprinkle with confectioners sugar, if desired.
Boil milk, sugar and salt until it forms a soft ball in cold water. Then add peanut butter, marshmallow cream and vanilla. Place in pan and refrigerate.
Heat oven to 350°. Take bag of potato chips and crush them in bag or use a food processor. Put crushed chips and 1 cup of Parmesan cheese in a bowl. Mix together. Melt oleo. Dip pieces of chicken in oleo and then dip in mixture of chips/Parmesan and place in a Pyrex dish. Salt with garlic salt before placing in the oven. Bake for 30 to 35 minutes.
Cook onion in butter until tender. Add rice, spinach and seasonings. Beat eggs; stir into rice mixture. Turn into buttered 2-quart casserole dish. Sprinkle with cheese. Bake at 375° for 20 minutes.
Wash rhubarb and cut into 1/2-inch lengths. Place in a saucepan with 1/2 cup water, sugar and cinnamon. Cook until tender, about 15 minutes. Mix cornstarch with other 1/2 cup water. Remove boiling rhubarb from stove; add cornstarch and stir. Return to stove for another boil, then remove and cool. Serve cold after main dish.
Combine warm water, sugar and yeast; stir until dissolved. Add salt and 2 cups flour; beat 2 minutes with mixer. Add eggs and shortening; beat 1 minute. Work in 4 1/2 cups flour. Knead until dough is smooth.
Heat oven to 350°. Line bottom of three 1 1/2-inch deep (8-inch) layer cake pans. Into large mixing bowl, sift together flour, sugar, salt and baking soda. Drop in shortening; pour in chocolate, 3/4 cup milk and vanilla extract. With mixer at medium speed, beat 2 minutes, scraping bowl and beaters as necessary. Add baking powder, 1/2 cup milk and eggs. Beat at medium speed for 2 minutes. Turn into pans; bake 35 to 40 minutes or until cake tester, inserted in center, comes clean. Cool in pans on wire racks about 10 minutes. Remove from pans; remove paper and place layers on racks.
Mix together and press into a 9-inch pan. Bake at 350° for 8 minutes.
Set oven at 350°. Spray a 9 1/2 x 5 x 3-inch glass pan. Using only 1 cup of spaghetti sauce, combine all ingredients, except cheese. Mix well. Divide meat mixture into thirds.
Mix all together. Top with 1/2 stick of butter and crushed Ritz crackers. Top with extra cheese if you prefer. Heat and serve.
Cream butter and shortening until fluffy. Add sugar 1 cup at a time, cream thoroughly. Sift flour and baking powder. Add dry ingredients and milk into creamed mixture. Pour into well-greased tube pan. Bake at 325° for 1 hour and 30 minutes.
Mix cottage cheese, Splenda and extract. Simple, but good ... great for people on low carb diets.
Combine eggs, syrup, sugar, vanilla and salt; mix well. Blend spices with butter; add to egg mixture. Combine pecans with flour; stir in egg mix. Put in pie shell. Bake in 400° oven for 15 minutes. Reduce heat to 350°. Continue to bake 40 minutes or until knife inserted in center comes out clean.
Cook beef until done. Add onion and seasonings. Cook 5 minutes. Add can of tomatoes (do not need all of the juice) or you can add just a little water. Simmer 20 to 25 minutes.
In a small mixing bowl, stir together Neufchatel cheese, bananas and nutmeg until smooth. Stir in crushed pineapple or chopped fruit. Cover and chill in the refrigerator at least 1 hour. Serve with apple and pear wedges, strawberries or other fruit dippers as desired. Makes 1 1/4 cups (14 servings). Also serve Fruit-Cheese Dip as a dessert. Serve with fruit dippers or cake cubes.
Grease 9 x 13-inch pan. Spread bottom with bread. Top with a layer of sausage, then a layer of cheese. Mix milk, eggs, mustard, salt and pepper. Pour over top of bread, sausage and cheese. Chill overnight. Bake at 375° about 30 minutes.
Beans should be cooked in separate pans as dry as possible. Mash beans separately through a fine sieve. The addition of cream and butter to beans will give an extra rich flavor. Carefully alternate bean layers in loaf pan. Bake in a 350° oven for 1 hour or until solid throughout. Serve in slices with a cream sauce topping.
Saute onions. Add broth, water, potatoes, chicken and carrots; bring to a boil. Reduce heat and simmer for 25 minutes. Add green beans and chicken-broccoli soup. Allow these to heat. Serve over biscuits.
Mix ground beef and onion together. Brown in a large skillet. Drain off fat and add vegetable beef soup. Simmer while peeling and cutting the potato into wafer-thin slices.
Cream butter and sugar together until well blended. Beat egg yolks and add the flour alternately with the milk, then fold in stiffly beaten egg whites. Pour half batter into a greased oblong pan. Cover with floured blueberries, then with the remaining batter. Bake in oven at 350° for 35 minutes. Sprinkle top with powdered sugar while warm and cut in 2-inch squares.
In large bowl, combine meat, water chestnuts, eggs, bread crumbs, bouillon and Worcestershire; mix well. Shape into 1 1/4-inch meatballs. In large skillet, brown meatballs. Remove from heat; pour off fat.
Preheat oven to 350°. Combine all ingredients in a bowl. Mix lightly with fork. Shape into a loaf and bake in greased 8 x 8-inch pan for 1 hour. Serves 4 to 6.
Preheat oven to 350 degrees. Mix together the green beans, corn, soup, cheese and water chestnuts. Put into a 2 quart casserole. Combine the melted butter and cracker crumbs. Mix well. Sprinkle over casserole. Bake for about 40 minutes. Serves 10.
Bring sugar and milk to a boil until a drop forms a ball when dropped in water. Remove from heat and quickly put in a drop of vanilla and peanut butter. Stir constantly until smooth. Pour into buttered (not greased) pan.
In a large bowl, fold in jello with Cool Whip. Drain oranges and pineapple and add to Cool Whip and jello. Add in cottage cheese and 1/2 cup chopped pecans. Mix well and chill. Jell-O can be substituted for different flavor for a different color (ex. strawberry makes pink).
Fry hamburger. Drain off fat. Mix all together and simmer for 20 minutes. Serves 10.
Pour water over oats. Let stand 20 minutes. Cream shortening and sugars. Add eggs, then oatmeal and vanilla. Sift together dry ingredients. Add to oatmeal mixture, mixing well. Pour into large rectangular pan and bake at 350° for 35 minutes. Is good without frosting.
Roux: Brown flour in oil (this can be done in the microwave, 2-2-1-1-30-30 seconds. (Dark brown roux.)
Stir together and freeze firm in refrigerator tray. Break up in pieces. Whip until fluffy and refreeze. Enjoy!
Combine all ingredients in a large salad bowl or divide ingredients into individual salad bowls. Garnish with hard-cooked egg slices. Serve with desired dressing. Makes 6 to 8 servings.
In skillet or wok over high heat, heat oil. Cut chicken into strips. Stir-fry until opaque; remove and set aside. Add 1 tablespoon oil to skillet and stir. Saute vegetables, any combination, until crisp-tender. In a cup, mix chicken broth, cornstarch, ginger and soy sauce. Add to skillet with the reserved chicken. Cook until mixture thickens, stirring frequently. Serve over rice.
Combine all ingredients and bring to a boil. Cook for 2 minutes. This icing is so delicious served warm over a yellow cake. This is my family's favorite dessert.
Add grits gradually to water and salt, stirring until thick, about 5 minutes. Add margarine and cheese. Stir often over low heat until ready to be served.
Cover diced potatoes with water to about 1-inch above potatoes. Leave room for all other items. Cook potatoes until done. Add rest of ingredients and cook slowly until delicious! Stir often and keep heat low.
Cook noodles 7 to 8 minutes in salt water. Drain. Place in a 13 x 9-inch pan with butter (margarine). Mix ingredients well with electric mixer, then add it to noodles. Bake at 350° for 1 1/4 hours. Cool.
Grind meat and onions together. Wash bulghur and squeeze water well from grain by hand. Mix with meat and onions. Season with salt and pepper. Grind a second time. Mix, using a little water to make the mixture pliable and smooth.
Cook macaroni by directions; drain. Mix 1/2 of macaroni and 1/4 stick of butter (melted). In a separate bowl, mix onion, green pepper, cheeses and sour cream. Add macaroni to mixture. Mix other half of the macaroni with remaining butter and add to mixture. Pour in glass casserole and top with spaghetti sauce. Bake at 350° for 45 minutes.
Peel and cut up apples to small bite size pieces and place in a bowl. In a small bowl, mix the mayonnaise, sugar and milk. Pour this mixture over the apples and make sure the apples are well covered with the mayonnaise mixture. Wash and split in half the grapes and add to the salad along with the raisins, nuts and celery. May put lettuce leaves on a plate and spoon salad on top.
Boil chicken until tender. Take chicken off bones. Put chicken and sausage in the broth and cook until sausage is tender. Fry bacon and onions and add to chicken and sausage, then add rice, margarine, Kitchen Bouquet, salt and pepper. Cook until rice is done.
Cut candy and dates in small pieces; mix with 1 cup flour. Mix in pecans and coconut.
Bring to a full boil the sugar, margarine and milk. Cook 5 minutes. Take off stove and add morsels and marshmallow cream. Mix well. Take out 1 cup and set aside. To the remaining mixture, add extract and food coloring. Mix well and put in buttered dish. Add the cup of reserved mixture to top of mixture and swirl in pan. Cool and cut in small pieces. May be refrigerated.
Peel and core apples; cut into small pieces. Place in large saucepan. Add a little water; cook apples and make applesauce. Do not add sugar.
Mix butter, sugar and salt in mixer or by hand. Add eggs, one at a time, then stir in Eagle Brand milk. Stir the rest of ingredients but do not heat. Pour mixture into suitable size dish. Sprinkle with nutmeg. Bake at 400° for 10 minutes. Reduce heat and bake for about 25 minutes at 325°. Remove from oven while still shimmery in center.
Place beef fat side up in large heavy covered kettle over 1/2 of cut up vegetables. Spread some ketchup, generously over meat. Sprinkle with pepper and garlic clove. Top with rest of vegetables and 1 bay leaf. Add water to almost cover. Bring to a boil. Place in 325° oven for 3 or 4 hours. Remove meat and slice fat off top. Wrap in foil. Refrigerate overnight with heavy weight on top. Keeps well. Reheat for dinner or slice for sandwiches.
Cream butter and sugar together until fluffy. Add one egg at a time, beating well after each egg. Add vanilla to mixture and blend well. Sift flour and baking powder together and add to the mixture. Beat at medium speed for 1 to 2 minutes. Pour batter into lined greased tube pan. Bake in a preheated oven of 325° for 1 hour or until cake springs back when touched lightly with finger. Remove from oven and allow to cool 10 minutes before removing from pan.
Season pork chops with salt, pepper and paprika. In skillet, brown pork chops slowly on both sides. Drain off excess fat. Add the cup of water, celery and soup mix. Cover and cook over low heat for 20 minutes. Turn chops and cook 20 minutes more (or longer). Remove chops from skillet.
Place 3 cups of peaches in pie shell. Combine sugar, flour and salt. Add eggs and sour cream, stirring until well blended. Spoon over peaches. Combine 1/2 cup of sugar and remaining flour. Cut in butter until mixture resembles coarse meal. Sprinkle evenly to cover top of pie (there may be extra topping). Place on cookie sheet. Bake at 350° for 60 minutes or until golden brown. Use sliced peach for garnish.
Wash and peel cucumber. Cut thin, thin slices (takes a steady hand and a little time, but it is worth it). Sprinkle with salt and sugar; add vinegar. Then press slices with back of spoon until salad is quite juicy. Cool, crisp and delicious eaten with meat, fish or sandwiches.
Saute all ingredients, except tomato sauce, in the olive oil over medium heat until the onion is clear. Add tomato sauce and saute for about 5 minutes. Add to your main dish.
Brown pork chops and place in baking pan. Sprinkle with salt and pepper. Place potatoes and onion on top of pork chops. Gradually add milk to the soup and stir until smooth. Pour over potatoes. Cover with aluminum foil and bake for 1 1/2 hours at 350°. Makes its own gravy.
Braise onions, carrots, celery and garlic in the oil. Wash and pick out lentils. Put lentils, onions, carrots, celery and garlic in large saucepan and simmer for about 20 to 30 minutes. Add the tomatoes that have been chopped or broken up. Add salt to taste and simmer another 30 minutes.
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool slightly. Whip the cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 2 cups. Cakes iced with this icing must be refrigerated.
Mix lemon Jell-O and 1 cup hot peach juice. Let slightly jell. Add cottage cheese and lemon juice. Fold in whipped cream, peaches and nuts. Chill.
Put single layer of bread slices on bottom of buttered 13 x 9-inch casserole.	Saute mushrooms in butter and alternate layers of ham, mushrooms and cheese. Cover with bread slices.	Beat eggs, milk, salt and mustard. Pour egg mixture over casserole. Sprinkle with bread crumbs; dot with butter. Refrigerate overnight.	Bake in a 350° oven for 1 hour and 20 minutes. Do not overbake. Yields 12 small servings.
Combine all ingredients except pecans; mix well. Shape into a ball; coat with pecans.
Sift together flour, baking powder and salt. Cut in butter or margarine. Beat together the egg, milk and vanilla and add to mixture. Spread in 9 x 9-inch greased pan. Top with thin layer of cherry preserves.
Spray Bundt pan with Pam. Put frozen rolls in pan. Sprinkle with 1 box of pudding mix. Melt oleo with brown sugar and cinnamon. Pour hot mixture over rolls. Sprinkle pecans (optional). Seal with foil and let set at room temperature overnight. Remove foil and bake 30 minutes at 350°. Invert on serving plate and serve while hot.
Bring margarine, cocoa and milk to a boil. Stir in remaining ingredients and spread on hot cake.
Beat cream cheese in a large bowl with electric mixer at high speed until smooth. Add half and half. Beat at low speed until well mixed. Add pie filling mix. Beat until blended 1 minute. Fold in whipped topping, chocolate and pecans.
Saute onions and garlic in pan until onions are clear. Add chicken breasts; turn up heat to brown meat. Add soy sauce while chicken is cooking. When chicken is almost done, add 1/4 cup or more of teriyaki sauce. Thicken with cornstarch; thin with pineapple juice. Garnish with pineapple chunks. Serve with broccoli, carrot and cauliflower vegetable medley.
Spread 2 tablespoons fruit on each tortilla. Roll up and place in pan with seam down. Cut in half. Mix and heat in microwave the oleo, water and 2 cups sugar until melted. Mix well and pour over the tortillas. Let sit 2 hours at room temperature. Bake at 350° for 25 minutes. Mix 1/4 cup sugar, nuts and cinnamon. Sprinkle over the enchiladas. Put back in oven 10 minutes.
Put the banana, 2 cups milk and 1 tablespoon sugar in a blender and blend until creamy consistency is achieved. Fill serving glass halfway with mixture. In a clean blender, again, put the strawberries, water, 2 tablespoons sugar and lemon juice and blend until smooth. Again, in the serving glass, fill the other half with the second mixture (do not mix the two juices) and serve.
In heavy saucepan, heat milk over low until hot, but not boiling. Sir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture into eggs, mixing constantly. Continue to cook and stir for 10 to 12 minutes or until mixture coats the back of a metal spoon. Remove from heat; cool. Chill at least 2 hours or overnight.
Combine all ingredients, except cornflakes and 1/4 cup butter. Pour into a well buttered 9 x 13-inch pan. Toss crushed cornflakes and margarine together and sprinkle over potatoes. This freezes well and is very good!
Sift flour with baking powder, baking soda and salt. Mix shortening, sugars, spices and egg until creamy. Blend in pineapple then blend in flour mixture. Drop rounded tablespoonfuls of dough on ungreased cookie sheet. Bake at 375° for 12-15 minutes. Roll in powdered sugar before cooling. Makes 3 1/2 - 4 dozen.
Cream shortening, sugars, egg and vanilla. Gradually add dry ingredients. Mix well. Add nuts. Turn dough out on a piece of waxed paper. Roll into a 2 x 2-inch log. Chill several hours. Slice in 1/4-inch slices. Bake at 375° for 10 minutes.
In a saucepan, combine sugars, corn syrup and water. Stir until dissolved and bring to a boil. Cover and boil gently for 10 minutes. Do not stir! Remove from heat, cool slightly. Add vanilla and maple flavor. Stir only until mixed. Makes 1 quart.
Mix and boil first 4 ingredients. Place dill and garlic in bottom, center and top of gallon jug.
Mix all ingredients together well; roll into bite-size balls. Fry in small amount of oil; pour off excess fat.
In a large skillet, saute the onion and celery in oil until tender, about 5 minutes. Add the beef and cook and stir until meat is browned; spoon off any fat. Stir in cheese and tomato sauce, vinegar and sugar. Add 2 teaspoons Worcestershire sauce and salt. Cover and simmer for 15 minutes until cheese is melted, stirring often. Serve in buns with your favorite toppings.
Heat undiluted soup until it stirs easily. Remove from stove and add to gelatine which has been dissolved in cold water. Add softened cream cheese and remaining ingredients, stirring until smooth. Spoon into an oiled 4-cup mold and chill.
Over medium heat, saute onion in oil until transparent; add chicken pieces and stir until slightly browned. Add beans in their broth, then chicken broth. Season with chili powder, garlic and cumin. Bring to boil, then simmer for 30 minutes. Serve with grated Cheddar or Mexican cheese, sour cream and tortilla chips.
Bring cream and butter to a boil. Add cornstarch and curry powder. Mix smoothly. Add sherry. Cook until sauce is thickened and add chicken.
Heat milk, cocoa, butter and coffee over low heat until butter melts, stirring constantly. Cool. In a large bowl, beat whipping cream until stiff. Gradually fold in chocolate mixture. Spoon into dessert dishes; chill about 2 hours before serving.
Dissolve yeast, sugar and shortening in water. Stir in 4 cups flour, salt and egg; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place, punching dough down every 10 minutes, for 1 hour. Then allow dough to rise for 1 additional hour, or until doubled. Punch dough down; let rest 10 minutes.
Mix first 5 ingredients together in a jar and shake well. Drain juice from canned vegetables. Place vegetables in large container with lid. Add tomatoes and dressing. Stir well. Cover and marinate overnight in refrigerator. Keeps up to 2 weeks. Great for picnics or barbecues.
Saute seasonings in butter. Add meat and cook about 10 minutes. Add peas, rice, and broth and transfer to rice cooker. Cook until rice is done.
Soak London Broil in saucepan with garlic slices, oil, salt and pepper for 2 hours prior to cooking. Put in oven at 350° for 45 minutes. Turn London Broil occasionally. Slice meat as thin and as raw as desired. Serve with baked potatoes and biscuits with vegetables.