HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Combine flour, soda, baking powder, salt and sugar. Cut in shortening until size of peas. Add buttermilk and then yeast mixture. Stir until flour is dampened. Knead on floured surface. Roll out and cut into biscuits. Bake 8 to 10 minutes in a 400° oven.
Stir ingredients together in a pitcher. Makes 17 (4 ounce) servings.
1. Melt 1 pkg. german sweet chocolate and 3 Tbsp. butter over low heat and stir.
Combine first 5 ingredients; beat with an electric mixer until blended. Stir in pecans. Pour mixture into pastry shell; bake at 350° for 50 to 55 minutes.
Marinate French-cut beans and bean sprouts overnight in the following: sugar, vinegar, oil and garlic salt. Put sliced almonds on top. Heat in oven once before serving. May be served cold also. Keeps for days.
In a double boiler melt butter; add sugar and milk. Stir until warm; add marshmallows. Bring to a boil, stirring occasionally. Turn off; add all chocolate and stir until melted. Add vanilla and nuts. Pour into buttered pan and cool.
Mix and pour over chicken. Bake 1 1/2 hours at 325°.
Place cherry pie filling and pineapple with juice in bottom of pan; mix well. Sprinkle cake mix over the top of this mixture. Melt margarine and pour over cake mix. Bake at 350° to 400° until brown.
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. While waiting have a cold beer or glass of wine. While drinking, turn on your oven to 450°.
Cream sugar and butter together and add egg yolks, milk, flour, baking powder and vanilla. Beat well. Place in two greased layer tins. Beat egg whites stiff and fold in 1/2 cup sugar. Spread over dough in each tin. Bake approximately 30 minutes at 325° until meringue turns slightly brown. Drain pineapple juice. Mix whipped cream and pineapple together. Turn over layer upside-down with meringue at the bottom. Spread with pineapple and whipped cream. Place other layer with meringue on top.
Unroll crescent rolls in a large baking dish or a jelly roll pan and bake until done to form your crust. Combine cream cheese, salad dressing and dressing mix with a small amount of milk to a spreading consistency. Spread on baked and cooled crust. Arrange your choice of vegetables on top and sprinkle with grated cheese. Chill.
Melt chocolate and butterscotch over double boiler. Add raisins or nuts. Drop on waxed paper to cool.
Chana dal is hulled and split dried chickpeas, one of the many types of legumes available in Indian grocery stores.
Cream butter and sugar until fluffy. Add eggs, beating well. Add flour and salt and mix until smooth. Stir in chopped pecans and vanilla. Drop by teaspoons, about 2 inches apart, on greased cookie sheet. Place a pecan half in the center of each cookie. Bake at 375° about 8 minutes or until edges are lightly browned. Makes about 6 dozen.
Cook cauliflower using package directions; drain. Place in buttered 1-quart baking dish. Sprinkle with ham. Melt butter in saucepan. Stir in flour, salt and pepper. Add milk gradually. Cook over low heat until thickened and smooth, stirring constantly. Pour over ham and cauliflower. Sprinkle with cracker crumbs and cheese. Bake at 350° for 30 minutes or until golden. Yield: 3 to 4 servings.
Peel and slice apples and place in a heavy covered saucepan, adding only enough water to steam apples a tender crisp (2 tablespoons will be enough). Add lemon juice. Watch carefully, do not overcook. Add sugar to which salt and spices have been blended. Add margarine, stir lightly to blend. Beat eggs until foamy, add to apple mixture lightly and quickly to distribute eggs without uneven cooking of eggs. Pour into unbaked pie shell and bake at 325° until well done, about 50 to 60 minutes. This pie has a partially caramelized topping which is very good. Serve with ice cream or whipped cream.
Combine lime jello and lemon jello; add hot water and mayonnaise. Stir until dissolved. Let set, then add cold water and stir. Set in refrigerator for 15 minutes, then beat. Add crushed pineapple with juice, cottage cheese and chopped nuts. Pour in mold and refrigerate.
Mix first 8 ingredients like a cake. Put in 9 x 13-inch pan and bake 15 to 20 minutes. Spread marshmallows over it. Cool. Melt chocolate and peanut butter. Stir in Rice Krispies. Spread on top the marshmallows. Chill and cut in bars.
Put milk in double boiler. When boiling, add tapioca; cook clear. Add beaten egg yolk. Blend in salt and sugar; cook 2 minutes longer. Cool; add pineapple, whipped cream, egg whites and blend. Freeze, or use chilled in refrigerator.
Shred cabbage by hand or in a food processor. Peel garlic cloves. Place in blender with water and puree. Combine garlic water with both oils, both vinegars and mayonnaise. Stir to mix and season to taste with salt. Pour over shredded cabbage. Combine well and chill before serving. Serves 8.
Cut steak into strips. In large skillet, brown meat in butter. Add onions; cook until limp. Stir in gravy, wine and tomato paste; season with salt and pepper. Cover; simmer 10 to 20 minutes, or until meat is tender. Remove from heat; let stand 10 minutes. Slowly stir in sour cream. Serve over hot buttered noodles. Sprinkle with chopped parsley. Makes 4 to 6 servings.
Mix all ingredients in one bowl. Batter will be stiff. Spread in two 8-inch pans or one 8 x 12-inch pan. Grease pans. Bake at 350° for about 1 hour.
Cream margarine, oil, powdered sugar, granulated sugar and eggs, then add remaining ingredients. Mix and refrigerate a few hours. Roll into balls, then in sugar and press with glass. Bake at 350° for 8 minutes.
Sift together flour, cream of tartar and baking soda. Now mix in margarine, liquid shortening, powdered sugar, white sugar, eggs and vanilla extract. Roll into balls, dip into sugar and flatten with a glass dipped in sugar. Bake at 400° for 10 minutes.
In a 12-inch skillet over medium-high heat, heat milk, bouillon and both packages of frozen vegetables and pasta in Parmesan sauce to boiling; stirring frequently. In cup, mix cornstarch and 1/2 cup water. Stir cornstarch mixture into vegetable mixture; heat to boiling; boil 1 minute. Stir in imitation crabmeat and Parmesan cheese. Makes six servings.
Cook the vegetables with salt, sugar and butter until tender. Mix the soup, mayonnaise and onion with vegetables. Bake at 400° for 1/2 hour.
Heat skillet or wok on medium high heat until a drop of water sizzles when sprinkled on it. Add oil and rotate in skillet to coat bottom. Add washed beans (ends trimmed) and stir or shake in pan until beans are well coated with oil and begin to char. Sprinkle on soy sauce, stir, then add water and cover. Simmer on low heat until crispy-tender, approximately 5 to 8 minutes.
Mix together the oil, sugar and eggs. Add oatmeal, baking powder, salt and milk. Bake at 350° for 30 minutes. Serve with warm milk.
Mix. Then put in 13 x 9-inch pan. Sprinkle with 1 cup chocolate chips. Drizzle condensed milk over mixture evenly. Bake at 350° for 30 to 35 minutes.
Beat eggs at medium speed of an electric mixer until thick and lemon colored. Add sugar and next 4 ingredients; beat until blended. Stir in chopped pecans. Pour mixture into pastry shell. Bake at 350° for 35 to 40 minutes. Let cool completely. Garnish with whipped cream and a pecan half, if desired.
Combine all ingredients and stir until well mixed. In a large casserole dish, bake at 350° for 30 minutes.
Combine cheeses, bacon and onion. Combine eggs and milk. Add to cheese mixture and mix lightly. Bake in greased 8-inch square pan at 325° for 25 to 30 minutes. Test for doneness by inserting silver knife which should come out clean. Cut into squares to fit on stone ground crackers.
Coat a nonstick skillet with cooking spray. Add oil; place over medium-high heat until hot. Add snow peas and carrots. Saute 2 minutes. Add water chestnuts and broth and bring to a boil. Cover and reduce heat and simmer for 5 minutes or until crisp-tender. Combine soy sauce and cornstarch, stirring until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly until sauce thickens. Serves 4. Serve immediately.
Boil squash until tender; drain well. Mix all ingredients except butter. Pour melted butter over top. Bake at 350° for 45 to 60 minutes.
Spread almonds on a cookie sheet. Bake at 350 for 20 min., or until nut is browning on the inside. Sprinkle with soy sauce. They will sizzle. Keep mixing until the sauce is absorbed.
Mix together the first 3 ingredients. Refrigerate for at least 8 hours. Spread mixture on bread. Trim crust, if desired. Cut in fourths diagonally.
Cook celery in salted water. Saute in oleo, the peppers and onion. Combine flour, broth and soup. Then add celery, pepper, onion, chicken and heat well. Salt to taste and cook until broth thickens. Black pepper may be added. Line 2 large Pyrex dishes with noodles, then pour in chicken mixture. Take cheese and bread grated together and sprinkle over all. Bake 30 minutes in 350° oven.
Drain spinach; mix soup and sour cream and blend. Top with cheese. Bake at 350° for 30 minutes.
Saute onion in oil in a skillet until tender. Stir in zucchini, tomatoes, green pepper, garlic and seasonings. Cover and cook over medium heat 10 to 12 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables to a serving dish and sprinkle with cheese and parsley, if desired. Yield: 4 to 6 servings.
Beat the eggs; add water, salt and flour. Mix until smooth. Put on a plate, using a teaspoon scrape a little at a time into boiling salted water. Boil for 5 minutes. Drain in colander and rinse with cold water.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop. Cool broth and remove fat. To broth add onion and garlic. Simmer for 45 minutes. Add chicken and green chilies; cook 1 more hour. Add 2 cups cream of mushroom soup and sour cream. Mix and heat for 10 minutes. Add grated Jack cheese and allow to melt. Serve.
Mix all ingredients together. Place whole, cut up chicken on top of mixture in 9 x 13-inch pan. Bake at 350° for 1 1/2 to 2 hours.
Cook potatoes and eggs. Dice both potatoes and eggs. Add a jar of Bac*Os and mayonnaise to your liking. Sprinkle with paprika.
Toast pecans and coconut until golden brown; let cool. Mix cream cheese and milk together and then fold in Cool Whip. Layer in prepared pie shells 2 layers of cream cheese mixture, pecans and coconut. Drizzle caramel topping over pecans. Layer again.
Drain oranges and pineapple chunks; reserve 1 1/3 cups of liquid. Cook pudding and reserved liquid until very thick. Cool thoroughly! Add drained fruit and bananas. Serves 6 to 8.
Whip cottage cheese in food processor or blender until smooth. Dissolve Jell-O in boiling water. Add ice cubes to hot Jell-O mixture. Stir until ice cubes melt and mixture begins to thicken and softly set. Immediately fold in whipped cottage cheese, Cool Whip and mandarin oranges. Pour into bowl; cover and chill until salad is completely set.
Put all ingredients in a jar and shake until mixed. Use 1 or 2 teaspoons per mug of hot water.
Mix and bake cake according to package directions. Let cool slightly. Mix up jello as package directs. Poke holes in the cake with a fork. Pour jello mixture evenly over the cake. Place in refrigerator and chill 2 hours or overnight. Spread Cool Whip over top of cake evenly. Cut and serve.
Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nutmeats and chocolate. Pour into greased pan, about 10 1/2 x 15 1/2 x 3/4-inch. Bake at 350° for 25 to 30 minutes. When almost cool, cut into squares, about 2 x 2-inch.
Line pan with uncooked beef. Sprinkle onion on meat. Add condensed chicken soup on top of onion. Spread Tater Tots on top of soup. Mix remaining can of soup and water together and pour over casserole. Bake, covered, at 350° for 1 1/2 hours.
Crumble ground meat in colander over mixing bowl and microwave on High 5 minutes, stirring halfway. Discard drippings. Combine meat, sauce, water and Italian seasonings; set aside. Combine cottage cheese, egg, parsley, pepper and 1/4 cup Parmesan cheese in separate bowl. Pour 1/4-inch meat sauce in baking dish. Layer noodles, sauce, cottage cheese mixture, then Mozzarella cheese. Cover with plastic wrap. Microwave on High 8 minutes. Simmer (1/3 power) for 20 minutes; sprinkle on remaining Parmesan cheese. Allow to stand 15 minutes before serving.
Mix the two well and let stand. (Reserve 1 cup of milk and lemon juice mixture.) When cake has completely cooled ice the top of each cake layer with rest of mixture. Mix 8 oz. cool whip with the reserved mixture and ice sides and top of cake.
Brown hamburger meat; drain off fat after browned. Add onion, saute until limp, stirring occasionally. Mix taco sauce, green chilies, mushroom soup and enchilada sauce. In a large casserole, layer meat mixture, Doritos, soup mixture, beans and cheese. Bake at 350° for 25 minutes or until cheese melts.
Grind cranberries; chop apples with peelings. Peel and chunk oranges. Stir together with pecans. Add sugar and allow to set until sugar is dissolved. Mix Jell-O and hot water and add to fruit mixture; chill until set.
Preheat oven to 350°. Make stuffing according to package instructions. Roll inside cubed steak. Place in ovenproof casserole. Pour gravy over top. Cover and cook for 35 minutes at 350°.
Sift dry ingredients and set aside. Cream eggs and sugar. Add milk and vanilla. Add flour. Mix until all is well mixed and add oatmeal, chocolate chips and nuts. Bake at 375° for 12 to 15 minutes.
Melt butter. Add flour; mix. Add milk. Chip the cheese you desire in the mixture (I prefer Velveeta cheese). Cook slowly until smooth and thick. This comes out good in microwave. Add Worcestershire sauce, garlic and pepper.
Combine all dry ingredients. Pat dry chicken parts with paper towel. Dust chicken with flour. Roll in egg and milk mixture. Shake in coating. Bake at 350° for 45 minutes.
Blend on low and pour into graham cracker crust. Makes 2 pies. Freeze.
Blend shortening into flour and salt. Sprinkle on the vinegar. Add milk (slowly you may not need it all) and mix until dough holds together. Roll lightly to desired size.
Mix all together in a large bowl. Store in dry place. Serve 2 tablespoons in cup of hot water.
Line pie crust with cheese; top with sausage. Sprinkle with remaining cheese. Combine eggs, milk, salt and pepper; heat. Pour over sausage in shells. Bake 25 to 30 minutes at 375°. Serve hot out of oven.
Press biscuits together and roll into a 13 inch circle. Place on a 12 inch pizza pan, sprayed with a non-stick cooking spray. Turn up edges of dough to form a ridge. Let rise 10 minutes. Combine brown sugar, butter and pecans. Sprinkle evenly over crust. Bake at 350° for 20 minutes. Remove from oven. Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping.
Mix pudding and milk until well blended. Next fold in Cool Whip. Stir until smooth and well blended.
Brown ground beef and onion; drain. Add beans and barbecue sauce. Simmer 10 to 15 minutes or until thickened. Serve as main dish on hamburger buns or over corn bread. Makes 6 (1/2 cup) servings.
Mix pudding with milk according to package directions. Add sour cream and Cool Whip to pudding mixture.
Combine margarine, sugar and eggs; beat well. Let sit for 15 minutes. Add lemon juice; mix well. Divide coconut and pecans into tart shells. Pour egg mixture over tart shells. Place on cookie sheets to bake. Don't overfill. Bake at 350° until brown.
Place cream cheese and chili in a microwave-safe dish. Microwave on High until cream cheese has softened. Mix until completely blended. Continue to microwave until hot. Serve with Mexican chips.
Heat oven to 425°. Put oil in a cast iron skillet and place in oven to get hot while you mix everything together Sift all dry ingredients together, stir to make sure they are completely blended. Add milk and egg and stir just until everything is blended. Stir in some of the hot oil just until blended, do not over stir. Pour into hot skillet. Bake for 20 minutes or until golden brown.
Combine pineapple concentrate, orange concentrate and pear nectar in a punch bowl. Slowly add 7-Up. Makes about 12 (6 oz.) servings.
Melt butter in large saucepan and saute onion until clear. Add chicken broth. Mix flour with 1/2 cup half and half. Add slowly to broth mixture. Cook until desired thickness. Add broccoli and remaining half and half and heat through. Salt and pepper to taste.
Preheat oven to 350°. Lightly grease 1 pound loaf tin. Wash lentils twice in cold water and drain well. Cover in saucepan with twice their volume of water. Bring to boil. Reduce heat and simmer lentils for 20 minutes (until soft). Mix in cheese, onion, salt, pepper and herbs. Add bread crumbs, egg and butter to lentil mixture. Stir well. (Add more bread crumbs if mixture is sloppy.) Press into tin and bake 40 to 45 minutes. Turn over onto platter and serve hot. Good source of protein and calcium.
Beat or use blender to mix and cook over medium heat, stirring often until thick (as you would pudding). This will thicken when cold. Refrigerate. Serve with vegetables or spread on bread.
Mix sugar, oil, tomato soup and vinegar. Pour over carrot mixture and mix. Refrigerate 24 hours.
Boil water and sugar for 5 minutes, without stirring. Let cool. Pour over loosely filled quart jar of uncrushed mint. Cap and refrigerate 12 to 24 hours. Make 1 julep at a time by filling a chilled julep glass with finely crushed ice. Pour in 1/2 tablespoon mint flavoring syrup and add 2 ounces bourbon.
Cream butter and sugar. Add sour cream. Sift flour and soda together. Alternate flour mixture with eggs. Add flavors. Mix well. Bake in a greased tube pan at 350° for 1 hour.
In a skillet, saute red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce and hot pepper sauce, stir until smooth. Stir in beans and chestnuts. Pour into an ungreased 1- 1/2 qt. baking dish. Sprinkle with cheese. Bake uncovered, at 350° for 15 minutes or heated through.
Preheat oven to 375°. Grease 2 large cookie sheets. In a large bowl, cream the butter and sugar. Add milk, vanilla, egg and orange peel. Combine dry ingredients. Gradually add to creamed mixture until just blended. Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto cookie sheet about 2 inches apart. Bake 10 to 12 minutes. Makes 3 1/2 dozen.
For first layer, put nuts in pan; for second layer, put in coconut. Mix cake mix according to directions and put in pan as third layer.
Boil fryer until done; debone. Cook spaghetti. Add chicken, mushroom soup, pimentos, bell pepper and onion. Stir together. In a separate saucepan, cook cheese and Ro-Tel until melted. Add spaghetti and stir. Add chicken broth to blend. Cook 30 minutes or until onion is done. This can be frozen and is very good later.
Mix all together. Bake 35 to 40 minutes in a 400° oven.
Combine oil, green peppers and onions in 10 x 6 x 2-inch oblong baking dish. Microwave, uncovered, at time cook (level 10), saute until vegetables are soft, stirring twice. Add steak and seasonings. Microwave uncovered at time cook (Low) for 8 to 9 minutes or until beef is cooked, stirring twice. Serve over rice or in hero rolls. Makes 3 or 4 servings.
Cream Crisco and sugar with a spoon; add eggs, then food coloring and water, then cocoa. Blend in buttermilk; add flour and salt gradually. Add vanilla and beat well with spoon. Mix vinegar and soda together and fold into mixture. Do not beat. Bake for 30 to 35 minutes in 350° oven. Makes 2 (9-inch) layers or 9 x 13-inch sheet cake. Frost with Fluff Frosting.
Mix cabbage, green pepper, onions and sugar together; let stand while you prepare the rest.
Combine dry yeast and water in small bowl. In another bowl, blend butter (margarine) and flour as in pie dough. Add eggs, milk and sugar to the middle of the dough mixture. Add yeast mixture and blend. Chill in refrigerator for at least 2 hours. Separate dough into three or four portions. Roll in circle very thin. Spread with butter (not too much or it will run out and burn), brown sugar and nuts. Sprinkle with cinnamon. Roll up as for jelly roll and place on cookie sheet forming a ring. Cut to 1/2 inch from bottom in 1 1/2 inch wide pieces. Bake at 350° for 25 minutes. Frost top, if desired.
Mix Jell-O with Cool Whip. Add cottage cheese and crushed pineapple. (Add walnuts.) Leave overnight in Frigadaire.
Mix sugar, oil, eggs, and vanilla. Mix dry ingredients and add alternately with buttermilk.
Mix all ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until mixture thickens and comes loose from the sides of the pan when pan is turned sideways. Pour into a buttered Pyrex dish. Let cool completely. Shape into small balls and roll in chocolate sprinkles or colored sugar. Place in small candy cups available at craft stores.
In a quart baking dish with tight lid, layer rice, corn, salt and pepper. Pour one can tomato sauce and 4 ounces water over rice and corn. Add chopped onions and green pepper. Add uncooked ground beef. Salt and pepper. Pour can of tomato sauce and 4 ounces water over top. Cover meat with bacon strips. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer until brown and crisp.
Place seashells and peas in casserole dish. Then place Spam and cheese next. Add the soup; stir the mixture and bake at 375° for 1 hour.
Drain asparagus. Dilute mushroom soup with milk. Place cracker crumbs and dots of butter into bottom of casserole dish. Add a layer of asparagus, sprinkled with onions. Cover this with mushroom soup. Repeat layers until you use all ingredients. Sprinkle the top with cracker crumbs and butter. Bake at 350° for 25 minutes.
Combine sugar and cinnamon in small bowl. Roll bread dough into balls; dip into butter, then roll in sugar mixture. Put into a cake pan. Sprinkle with nuts (optional). Pour left over butter and sugar over the top. Let raise again. Bake at 325° for 45 minutes.
Mix pineapple and pudding together. Add remaining ingredients together; mix well. Refrigerate.
Mix margarine, sugar, egg, honey and lemon juice together. Add remaining ingredients. After all is combined, chill dough. Roll out 1/4-inch thick and use cookie cutters. Grease baking sheet and preheat oven to 375°. Bake 8 to 10 minutes. Makes about 5 dozen cookies.
Season chicken breasts with Nature's Seasons blend. Beat together egg and milk; dip chicken breasts in egg and milk, then dip into fine bread crumbs. Brown on both sides in butter or oleo. Place chicken in baking dish. Pour the following over chicken: 1 cup chicken stock and 1 small can mushrooms. Sprinkle 2 tablespoons dry onion soup mix over all. Stir in. Bake at 350° for about 45 minutes or until done.
In a skillet, brown ground beef, bacon and onion. Drain off excess fat. To beef mixture, add beans, ketchup, brown sugar, mustard and salt and pepper to taste. Pour into casserole dish. Bake, covered, for 1 hour in a 325° oven. Makes 8 servings.
Combine all ingredients in large bowl and mix well. Grease 2 loaf pans. Bake at 350° for 1 hour.
Lay crescent rolls in bottom of a 9 x 13-inch pan. Brown hamburger and drain, then add 1/2 cup water with the taco seasoning and simmer for 5 minutes. Add sour cream and mix well. Put a layer of chips over crust, then hamburger, then another layer of chips. Top with Cheddar cheese and bake 10 to 15 minutes until crust is done. Put shredded lettuce, tomatoes and olives on top to serve.
Combine corn, red pepper, onion, garlic and butter. Cover loosely with wax paper. Microwave on High for 4 minutes or until hot, stirring halfway through cooking. Stir in cayenne pepper, sour cream and crab meat. Cover and microwave on High for 30 seconds or until warm. Do not boil.
Preheat oven to 350°. Coat baking sheet with cooking spray. Place rye bread on baking sheet. Coat each piece of bread with cooking spray. Spread 1/2 tsp. dressing on each piece of bread. Layer each with a piece of Swiss cheese and corned beef and 2 tsp. sauerkraut. Bake 15 minutes. Serve immediately. Yields 24 small Reubens.