HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set yeast and warm water aside. Mix milk, sugar, 2 cups flour, egg and oil. Add yeast mixture, then add other flour. Let rise until double (approximately 45 minutes). Work dough and knead in bowl. Pinch off or roll out and cut. Bake at 375° for 12 to 15 minutes.
Empty soups into greased 13 x 9 x 2-inch pan. Add rice and mix well. Put chicken on top. Salt, and pepper; dot butter over all. Cover and bake in 275° oven for about 4 hours.
Brown hamburger and onion together. Mix other ingredients with hamburger mixture and heat. In a 9 x 13-inch pan or casserole, layer mixture with Doritos, ending with mixture on top. Heat in oven at 350° until it starts boiling.
Add butter, water and milk to chocolate and bring to a boil. Stir in sugar and salt. Cook slowly for 30 minutes. Add vanilla. Serves 4.
Thaw potatoes and put in baking dish. Mix together soup, sour cream, margarine and cheese. Heat until melted, then pour over top of potatoes and mix together. Cover and bake 1 hour in 350° oven.
Thaw spinach, drain and press out as much liquid as you can. Mix sour cream and cream cheese together. Add soup mix and spinach. Store in refrigerator.
Cream butter and sugar; add eggs, one at a time. Sift flour and re-measure. Add soda, allspice, cinnamon and nutmeg. Add buttermilk to creamed mixture. Mix well. Gradually add flour mixture. Mix well. Stir in pecans. Pour batter into 3 prepared pans. Bake at 350° until done. Ice with following recipe.
Combine first 8 ingredients. Mix well. Add nuts and apples. Bake in greased and floured 9 x 13-inch pan at 350° for 45 to 55 minutes.
Beat cream cheese in a large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mixes. Beat 2 minutes or until smooth. Immediately stir in 1/2 of the whipped topping. Spoon into crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish with berries.
Mix together and chill overnight. Serve with vegetable sticks. Also good with rye bread or sourdough bread cubes.
Melt butter. Crush potato chips with rolling pin before opening. Mix crushed potato chips with garlic salt and pepper on waxed paper. Dip chicken in melted butter, then roll in potato chip crumbs. Place pieces on pan, skin side up, so they do not touch. Pour rest of butter and crumbs over chicken. Bake for 1 hour at 350°. Do not turn chicken.
Saute mushrooms. Place frozen vegetables in strainer and thaw with hot water. Mix rice and soup in large bowl, adding some water to reach desired consistency. Add chicken and vegetables. Season with salt, fresh ground pepper and thyme to taste. Bake 20 to 30 minutes in a 350° oven. Makes 4 to 6 servings.
Mix all ingredients (do not dissolve Jell-O in water, use it dry). Let set overnight in refrigerator. Ready to serve.
Peel and core apples. Place on a greased cookie sheet. Fill each apple with jam or jelly. Top with a tablespoon of cream puff dough. The dough will cover the apple while baking on cookie sheet. Bake at 400° for 50 to 60 minutes.
Preheat oven and cookie sheet to 400°. In a large saucepan, melt chocolate and butter. Gradually add milk and coconut. Combine eggs and sugar; stir into chocolate mixture, mixing well. Pour into pie crust and bake for 30 minutes. Cool completely.
Thaw flounder if frozen. Preheat oven to 425°. Place fish in single layer in 9 x 13-inch baking dish. Pour cooking sauce evenly over fish. Bake for 8 to 10 minutes. Fish is done when flesh is opaque and flakes easily with fork. Garnish with lemon wedges and dill. Serves 4.
Cream shortening, sugar and eggs. Add bananas, milk, sour cream and dry ingredients. Fold in nuts and vanilla. Bake at 350° for 1 hour.
Put hash browns in a large bowl and defrost just enough to come apart. Add 1/4 cup butter, salt, pepper, onion, soup, sour cream and cheese. Take the other 1/4 cup butter and mix in small bowl with corn flakes. Keep out several spoonfuls for top and put rest in other ingredients. Mix thoroughly. Put into buttered 3-quart casserole, 9 x 13-inch dish or 4 small baking dishes. Bake at 350° for 45 minutes. May be covered with foil and stored in refrigerator for baking or in freezer for later use.
Combine rice, green pepper, cheese, tuna, olives, onion, parsley and Season-All. Stir in eggs and milk, mixing thoroughly. Spray 6 muffin cups with Pam. Divide rice mixture evenly among cups. Bake in a 375° oven for 15 minutes, or until lightly browned. Loosen with spatula and arrange on serving plate. Serve with Tangy Butter Sauce (below) and enjoy!! Makes 6 servings.
Beat cheese with Amaretto. Form into balls and stuff with almonds, in porcupine fashion. Chill. Serve with crackers and fruit, such as grapes, apples and pear wedges.
Prepare brownie mix according to package directions for fudge-like brownies. Fill paper lined miniature muffin cups (or I just spray with vegetable spray and don't use paper) 2/3 full. Bake at 350° for 18 to 20 minutes or until toothpick comes out clean. Immediately top each with a Hug candy. Cool 10 minutes before removing from pan to wire rack to cool completely. Yields 4 dozen.
Place strawberries in blender container or food processor bowl. Cover; process until smooth. Gradually add strawberries to Marshmallow Creme in large bowl of electric mixer, mixing until blended. Blend in juice and peel. Pour into 9-inch square pan. Freeze until almost firm.
Prepare macaroni; drain and set aside. Brown hamburger and onion; drain. Add sauce and seasons. Simmer about 5 minutes.
Have berries and butter at room temperature. Beat at high speed with mixer, blender or processor until berries and butter are a creamy smooth mixture. Serve on hot biscuits.
Cook, drain and cool macaroni. Melt butter and brown sugar; add ham, cooking until brown. Combine all ingredients and chill. Serves 6.
In a saucepan, melt margarine, Crisco and 1 cup water; remove and cool. In a mixing bowl, combine yeast and 1/2 cup lukewarm water; set aside.
Separate the eggs; beat separately. Heat 3/4 cup syrup to a boiling point. Slowly pour in yolks, beating constantly. Fold in beaten whites, vanilla, salt, flour and baking powder. Bake in greased tube pan in 325° oven for 50 minutes.
Peel and mash avocados; salt to taste. Place avocados in pan. Next, put layer of sour cream, then taco sauce. Top with olives, cheese and green onions. Serve with chips of your choice.
Drain orange slices, pineapple tidbits and cherries. Mix fruit with remaining ingredients. Let set in refrigerator for several hours or overnight. Mix slightly before serving. Garnish with cherry halves and a sprig of mint (optional).
Combine jello and boiling water; stir until dissolved. Add rest of ingredients; mix well. Chill until congealed. Real good with turkey, chicken, ham, roast or barbecue.
Cut 1/2 meat from bone and brown in hot fat; add remaining meat and bone to cold water. Add browned meat, onion, salt and cook slowly for 2 hours. Add vegetables and cook 1 hour longer. Cook on medium heat. Makes 8 to 10 servings.
Mix all ingredients and roll into small balls. Roll in chopped pecans or coconut. Should make well over 100. Cover dough while rolling the balls or it may dry out and it will be hard to get coconut to stick.
Cook bacon until crisp, crumble and remove from pan. Reserve drippings; add mushrooms, onion and garlic. Cook over medium heat until tender and mushroom juice has slightly evaporated mix in flour.
Heat beans, stock, tomato sauce and bay leaf in a large pot. Cover and simmer for 15 minutes. Uncover and add pepper to taste. Cook 5 minutes or longer to thicken. Discard bay leaf and serve in bowls with grated fresh Parmesan cheese on top. If you use canned stock, there is no need to add salt.
Mix confectioners sugar with cream cheese until creamed. Whip Dream Whip by directions and mix into cheese and sugar mixture. Add chopped nuts. Pour into cooled pie shells and spread with blueberry pie filling (1/2 can each). Chill thoroughly. May use cherry or strawberry in place of blueberry.
Mix together by hand and knead and knead. You cannot handle it too much, more is much better. Grease an 8 x 8-inch pan. Pat in about 1/2 to 3/4 inches thick. Bake at 350° for 30 minutes. Sprinkle with sugar while hot.
Melt butter. Add sugar and flour. Mix well with pastry blender. Toss with fork until crumbles. Use for apple or fruit slices or topping fruit pies or coffee cakes.
All broth seasonings are optional. Add lib! Add veggies (stir-fry in a little olive oil first).
First, boil chicken until done. When chicken is done, shred it into pieces. Layer tortilla chips on the bottom of casserole dish. Put shredded chicken on top of chips. Mix cream of chicken, cream of mushroom, and rotel. Pour mixture on top of chicken. Cover the top with mozzarella and cheddar cheese. Bake in oven at 350 degrees until cheese is melted, approximately 30 minutes.
Cook noodles; drain well. Beat 3 eggs and add to the noodles. Add Parmesan cheese and mix. Brown ground beef and add to spaghetti sauce. Butter an oblong baking dish (do not use a metal pan) and put noodle mixture in. Cover with meat sauce and add Mozzarella cheese and more Parmesan cheese to cover top. Bake at 350° until cheese browns, about 30 minutes.
Add sugar and salt to flour. Add milk gradually, stirring until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Add small amounts of cooked mixture to eggs. Stir egg mixture into remaining cooked mixture. Return to heat and bring to a boil. Remove from heat. Stir in vanilla and oleo. Let cool.
Prepare cake mix according to directions. Bake in 9 x 13-inch pan for 25 to 30 minutes. Let cool. Crumble 1/2 of cake into bottom of punch bowl. Mix one box pudding as directed and pour over cake in bowl. Layer 1 can cherries over pudding, next 1 can pineapple (drained). Now, cover with bananas, sliced. Top with Cool Whip and nuts. Repeat layers. This makes a very large cake.
Place rice in a 2-quart baking dish. Add scallops (chopped if sea scallops) and shrimp. Combine cream, melted butter, clam juice, wine, seafood seasoning and chopped garlic. Add to baking dish. Sprinkle with chopped onion tops and grated cheese. Bake at 350° for 25 minutes.
Cream butter and sugar; add eggs and beat well. Add milk and vanilla, then flour. Beat well. Makes 3 good layers. Use any good filling. Here are some suggestions.
Boil 4 chicken breasts until done, then debone. Layer chicken in bottom of casserole dish. Sprinkle crushed potato chips over chicken. Spread 1 can cream of mushroom soup on top. Sprinkle cheese on top lightly and sprinkle paprika for coloring. Cook about 30 minutes in 350° oven.
Dump all ingredients into a large bowl and mix well. Form into 1 inch balls and roll them in coconut.
Fry hamburg and drain grease. Add broth, water, Lipton soup mix and celery. Boil 20 minutes. Add tomatoes and vegetables. Boil 15 minutes. Add rice and Worcestershire sauce. Boil 10 minutes. Makes quite a bit. Freeze some for later.
Put all ingredients in pan; cover with 3 trays of ice. Let set for 3 hours.
Crumble bread; add all other ingredients except margarine. Pour into crock-pot and dot with margarine. Cook on high for 2 hours or low for 3 to 4 hours.
Cream butter, sugar and cream cheese well. Add eggs, one at a time and beat well after each addition. Add vanilla and then add flour gradually. Fold in pecans and butterscotch chips. Bake at 325° in a greased tube pan for 1 1/2 hours.
Place chocolate pieces, salt, flavoring and sweetened condensed milk in large glass bowl. Place in microwave for 1 1/2 minutes (High heat setting). Remove from microwave and quickly stir until smooth. Stir in nuts and pour on buttered plate or a glass cake pan. Refrigerate until set. Cut into pieces and serve.
Preheat oven to 350°. Cream sugar and butter; add eggs and mix thoroughly. Add flour, wheat germ and soda to dough and then mix in mashed bananas. Bake for approximately 1 hour. Makes about 8 pieces.
Boil oats for 20 minutes. Mix together other ingredients. Add oats. Bake at 350° for 1/2 hour.
Mix nuts, raisins, cherries, mixed fruit and dates. In another bowl, mix flour, sugar, eggs, butter and flavoring. Mix well. Add dry ingredients. Cook 3 hours at 250°. Makes a large cake. One half of this recipe makes a tube pan full.
Dip chicken in egg and crumbs. Fry until lightly browned. Remove and place in greased baking dish. Cover each piece of chicken with a slice of Mozzarella cheese and sprinkle with paprika.
Cream sugar and butter. Add 1 beaten egg, flour, baking powder and baking soda alternately with buttermilk; add vanilla. Drop on cookie sheet. Flatten with a glass dipped in sugar. Bake at 400° for 10 to 12 minutes.
Simmer the crab boil mix, water and lemon slices for 15 minutes. Add shrimp; bring to a boil and simmer 5 minutes. Drain and save the liquid. Peel. Save lemon slices. Make a roux in an iron skillet of the flour and oil. Stir over medium heat until dark brown. Add shrimp stock, onion, garlic, thyme, cayenne, black pepper, salt and sugar to the roux and cook slowly, stirring frequently, until onion is very soft. If too thick, add a little of the remaining shrimp stock. Stir in peeled shrimp and heat. Mix in parsley or onion tops and heat. Serve with steamed rice or very fresh soft white bread. Serves 4.
Drain shrimp and wash with cold water. Mash shrimp. Cut up onion and add to shrimp. (Use enough mayonnaise to make moist.) Let set overnight.
Brown meat in 3-quart saucepan. Drain. Add sauce and simmer 10 minutes. Cook lasagne according to directions. Drain. Rinse and lay out on foil or wax paper to keep from sticking. Combine cheeses, eggs, parsley, salt and pepper. Pour about 1/2 cup meat sauce in bottom of 9 x 13-inch baking pan. Arrange 4 to 5 noodles lengthwise across sauce, overlapping edges. Spread 1/3 of cheese mix over noodles and top with 1 cup meat sauce. Repeat layers of lasagne, cheese and meat sauce twice. Top with a layer of lasagne and remaining meat sauce. Sprinkle with additional Parmesan. Cover with foil and bake at 350° about 30 minutes or until hot and bubbly. Remove foil and bake additional 10 minutes. Allow to stand about 10 minutes before cutting. Yields 10 to 12 servings.
Combine all ingredients, except crumbs and put in 2 1/2-quart casserole. Sprinkle with crumbs and bake in preheated 350° oven for 30 minutes or until hot bubbly.
Cream first 5 ingredients. Sift dry ingredients and stir into creamed mixture. Drop by rounded teaspoonfuls on ungreased cookie sheet. Use back of floured fork to form crisscrosses. Bake in 350° oven for about 10 minutes.
Heat the butter in a large nonstick skillet. Add the onion and a little salt and cook over medium heat until softened, about 5 minutes. Add the bell pepper and continue to cook until just tender, but still crunchy, about 2 to 3 minutes. Stir in paprika and set aside. Cut the potatoes in half lengthwise and scoop out the flesh, keeping the pieces coarse. Keep the skins warm.
Preheat oven to 350°. Lightly brown ground beef. Add chopped onion. Cook until tender, but not brown. Add corn, soups, sour cream, pimento, salt and pepper. Mix well. Stir in noodles. Pour into a 2-quart casserole dish. Mix bread crumbs and butter. Sprinkle over the top of the casserole. Bake in a moderate oven at 350° for 30 minutes or until hot.
Combine sugar, water and cornstarch. Boil until clear and thickens, stirring often. Add strawberry gelatin; mix and cool. When mixture has cooled, add fresh strawberries. Pour into pie shell. Let chill 1 to 2 hours. Serve with Cool Whip on top.
Brown round steak in oil. Add onion and garlic. Simmer until meat is tender. Combine remaining ingredients; add them to the meat and heat. Serve over noodles.
In medium size soup pot, add olive oil, onions and garlic over medium heat. Soften onions. Add chicken broth, bouillon cubes, tomatoes, mushrooms and carrots. Cook until carrots are half done and add drained cannellini beans. Let simmer until carrots are done and beans are hot. Goes good with a grilled ham and cheese sandwich.
Mix gelatine, sugar and salt thoroughly in a saucepan. Beat egg yolk and milk together. Add to gelatine mixture. Add chocolate and cook over medium heat, stirring constantly, until chocolate is melted. Do not boil. Remove from heat and beat with rotary beater until smooth. Place pan in a bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped evaporated milk and vanilla. Turn into a baked pie shell and chill until firm. Top with whipped cream. Serves 9.
In top double boiler, heat cream with butter until butter is melted. Add chocolate chips, salt and vanilla; stir until chocolate is melted. Remove from heat and beat in the yolks until blended. Add sugar and Grand Marnier and beat until smooth, about 1 minute. Line an 8 x 12-inch pan with plastic wrap extended about 4-inches over the sides. Spread chocolate evenly in prepared pan and refrigerate until firm. Cut into 1-inch squares and sprinkle top with sifted cocoa. Remove each square and dust with cocoa on each side. Place in bonbon wrappers and refrigerate until ready to serve. Yields 96 (1-inch) squares. Delicious!
Take any refrigerator ready-to-bake biscuits and dip in milk. Roll in mixture of Parmesan cheese and a dash of garlic powder. Bake as directed.
Separate cauliflower into small pieces. Wash and drain good. Sprinkle salad mix and bacon pieces over cauliflower. Mix together, then add enough mayonnaise to moisten.
First Layer: Mix flour, butter and pecan chips. Spread evenly over bottom of pan and bake at 350° for 20 minutes. Cool completely.
Quarter potatoes; toss in melted butter and salt. Bake at 400° for 45 minutes. Add Worcestershire sauce and bake 15 minutes until done.
In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand and juice concentrate until smooth. Add rum and liqueur. Fold in whipped cream; turn into crust. Freeze or chill until firm (4 hours in freezer, 2 hours in refrigerator). Garnish with orange slices, if desired. Refrigerate or freeze leftovers. Makes one 9-inch pie.
Place rice in casserole dish. Add remaining ingredients in order given. Cover and bake for 2 hours at 300°.
Combine 3/4 cup sugar, flour and salt in top of double boiler. Mix in whole egg and 3 egg yolks. Stir in milk. Cook, uncovered and stirring constantly, until thickened. Remove from heat and add vanilla. Place a layer of Nilla wafers in 1 1/2-quart casserole bowl and layer of bananas, repeating step again and ending with Nilla wafers on top. Pour custard over Nilla Wafers and bananas. Beat 3 egg whites until stiff and add 1/2 cup sugar. Put on top of pudding and bake at 425° for 5 minutes or until brown.
Combine eggs and margarine. Add other ingredients until well mixed. Pour into unbaked pastry shell. Bake in 450° oven for 15 minutes. Reduce temperature to 350° and bake for 30 to 45 minutes or until set.
Cream margarine and sugar. Add eggs, one at a time. Mix well. Add flavorings and rum. Mix in flour. Mix well. Bake at 350° for 1 hour in tube pan.
Mix all fruit, except apple in a large bowl. Mix Dream Whip according to package directions. Add apple to fruit. Fold in Dream Whip. Serve chilled.
Peel cantaloupe and cut into chunks. Combine with remaining ingredients. Chill. Will keep in refrigerator 4 to 5 days. Yields about 6 servings.
Put all ingredients in blender. Blend until smooth. Will keep in refrigerator for several weeks. Makes 1 1/4 cups.
Cook sugar, milk and syrup until it forms a soft ball when dropped in cold water. Remove from heat. Add butter, peanut butter and vanilla. Cool. Beat until creamy. Pour in greased pan. Cut in squares when cold.
In medium bowl, combine tomato puree, horseradish, poppy seed, lemon juice and salt. Mix well by hand with wooden spoon. Add sliced fresh mushrooms and marinate for 1 hour. Place spinach leaves in large bowl and toss with dressing. Makes 4 servings.
Mix all ingredients together. Marinate flank steak overnight or all day. Broil on both sides about 10 minutes. For serving, cut steak on diagonal very thinly. Use 3 steaks (about 4 pounds) for 8 adults. Makes 1 quart marinade. Can be saved and reused.
Pour in drain. After fizzing stops, follow with lots of boiling water. For grease in sinks, use 1 cup salt and 1 cup baking soda, followed by boiling water.
Brown ground beef. Add all ingredients and simmer 1 hour or longer. Pour over cooked spaghetti (about 1 pound uncooked). Sprinkle with grated cheese.
Brown ground beef and chopped onion. In large baking dish, layer chips, beef, beans, lettuce, onion, tomatoes and cheese. Repeat layers. Bake in 325° oven until cheese is melted and vegetables are wilted, approximately 15 minutes.
Preheat oven to 350°. In large bowl beat together the shortening, sugar, eggs and vanilla until creamy. In separate bowl combine flour, salt and baking soda. Add flour mixture alternately with sour cream; blend well. Drop by teaspoon 2 inches apart on ungreased cookie sheet.
Cook and drain broccoli. Combine chicken and broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Add this to chicken mixture. Pour into 9 x 13-inch pan. Sprinkle cheese on top. Combine crumbs and butter. Sprinkle over all. Bake at 350° for 30 minutes or until bubbly.
Combine the eucalyptus leaves, rose petals, rose leaves, tonka beans and orrisroot. Sprinkle with refresher oil. Place the mixture in a bowl or other decorative container, then arrange the cockscomb, roses and pansies on top.
Combine the seasoning ingredients, oil and water in a big bowl. Stir and mix well. Add the meat and toss to coat evenly. Allow to marinate at room temperature for 1/2 to 1 hour, stirring occasionally.
Cut chicken in chunks. Put in casserole dish. Mix soup with sour cream. Put over chicken. Crumble crackers and put on top. Melt oleo and pour over crackers. Bake at 350°.
Cook chicken, let cool and shred meat. In a large bowl, mix soup concentrates and tomatoes.
Cook beans for 30 to 45 minutes. Mash up the tomatoes with a fork. Add all other ingredients. Cook in slow cooker 1 to 2 hours. The longer it cooks, the better it is.
Melt chocolate chips with 14 ounces almond bark in microwave, stirring 2 or 3 times. Stir in marshmallows, cereal and peanuts. Pour onto greased pizza pan. Top with cherries; sprinkle with coconut. Melt rest of almond bark with oil in microwave, stirring until smooth; drizzle over pizza. Chill until firm. Store at room temperature.
Drain kraut. Combine sugar and vinegar in boiler; bring to boil. Boil 5 minutes and cool. Pour over kraut. Add all other ingredients. Mix well. Chill overnight or several hours. Makes 6 cups.
Mix all ingredients together well in large bowl. (You can shake it in a half-gallon closed container.) Add 3 heaping teaspoonfuls to each cup of boiling water. Store leftover mix in covered container.
Mix first 4 ingredients; mix well. Add lemonade concentrate; chill until thick and syrupy. Gently fold in whipped cream. Pour into individual serving cups and chill until firm. Garnish, if desired, with fresh mint leaves or fruit. Serves 8. Can be made a day ahead.
Mix sour cream and taco seasoning together. Blend well. Spread on bottom of large serving tray. Top with finely chopped lettuce, diced tomato and green pepper. Sprinkle with shredded cheese and sliced black olives. Just before serving, drizzle with salsa or taco sauce. Serve with a basket of chips.
Mince all ingredients and combine with seasoning. Trim crusts from bread and spread with mixture. Cut bread into 4 triangles. Heat 2-inch deep oil and drop bread, shrimp-side down, into oil and brown on both sides. Serve hot. Yields 24.
Mix sweet potatoes, sugar and milk together and put into 2-quart casserole. Then combine, brown sugar, all-purpose flour, melted butter and chopped nuts. Sprinkle ingredients over top of casserole and bake at 350° for 30 or 40 minutes.
Cut potatoes like French fries in a large baking pan. Salt and pepper. Lay pork chops over potatoes. Cut onion rings over pork chops. Cover and bake at 350° for about 2 hours.