HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the flour and salt in a bowl. Make well in the center. Add the diluted (with a little milk) yeast. Add 2 cups milk and mix to a smooth batter. Add the rest of the milk. Leave to rise for 3/4 hour. Meanwhile, fry the bacon in the skillet until crisp. Divide into as many portions as pancakes required. Also pour dripping out of pan. Use for frying next pancake. Put the bacon on the bottom of the pan. Pour batter on top. Bake the pancakes until crisp at the sides and golden brown. Toss (turn) once or twice. Serve with brown sugar or molasses, treacle or golden syrup.
Mix all ingredients. Bake 10 minutes at 350°. Makes 3 dozen cookies.
Scald milk. Mix together egg, sweetener and vanilla. Add egg mixture to milk. Break bread into small chunks in baking dish. Pour egg and milk mixture over bread, allowing a few pieces to float on top. Bake at 325° for 20 to 25 minutes in a pan of water. Serve hot, warm or cold. Serves one.
Mix sugar, flour and nutmeg; add eggs and stir well (when mixed this way, eggs don't need prior beating). Add milk and mix; then add rhubarb. Put into pie shell; dot with butter and cover with top crust. Bake at 400° for 50 to 60 minutes.
Grind together the first 5 ingredients. Add sugar and pineapple. Mix jello and hot water. Add jello to other ingredients and chill in refrigerator overnight. It will keep for two weeks in refrigerator.
Mix on low butter, cocoa and salt, then add vanilla, half and half and sugar. Use on Chocolate Speckled Cake.
Combine zucchini and water in Dutch oven. Bring to a boil over medium-high heat. Reduce heat and simmer until zucchini is crisp-tender. In small skillet, melt butter; add onion and cook until tender. Add to zucchini mixture with tomatoes, bouillon cubes, garlic and seasonings. Return to a boil. Reduce heat to low; simmer until zucchini is tender. Makes 8 servings. Freezes well.
Cream shortening, sorghum and sugar. Add eggs and beat well. Combine dry ingredients and add to creamed mixture along with the hot water. Add more flour, if needed, to make a stiff cookie dough. Drop by teaspoonful on ungreased baking sheet 1-inch or more apart. Bake in moderate oven (350°) for 10 minutes. Makes about 100 drop cookies.
Cook cranberries with water and boil until cranberries pop. Add sugar and gelatine (soften in a little cold water). Mix well. Heat again until sugar dissolves. After cools, add celery, nuts and apples. Pour into 9 x 13-inch pan and refrigerate. Needs time to gel.
Mix in the order given. Refrigerate. May be made 1 day ahead. Can be used as salad or dessert.
Sprinkle the chicken with salt and pepper. Dip the pieces in flour and shake them to remove the excess. In a heavy skillet, heat the olive oil over high heat. Put the pieces of chicken, skin side down, and brown them, turning them with tongs and regulating the heat so the pieces color quickly and evenly without burning. Transfer them to a heavy casserole. Pour off all but 2 tablespoons of fat and add the onions, stirring frequently. Cook them for 5 minutes. Spread the onion over the chicken in the casserole and add the parsley, mashed with the almonds, garlic and bouillon (diluted in 1/2 cup of liquid from the casserole). Add the bay leaf and the red pimientos, wine and water. Let it simmer. Cover for 30 minutes or until chicken is tender. You can serve it with rice.
Combine Crisco, sugar, egg and vanilla. Add soda, baking powder, salt and flour. Then add nuts and apples. Bake at 350° for 45 minutes. Mix brown sugar, flour, cinnamon and butter. Put on top.
Combine sour cream, mayonnaise, cream cheese and seasonings. Mix well. Then stir in cheddar cheese and crab. Cover & chill 2 hours. Serve over triscuits.
In a 3 1/2 to 4-quart or 5 to 6-quart crock-pot, stir together undrained tomatoes and tomato paste. Add chicken, frozen succotash or okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours. Remove bay leaf. Makes about 6 servings.
In large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Remove orange and spices. Serve warm. Garnish as desired.
Drain fruit cocktail. Chop banana and apple. Add grapes, orange sections and orange juice (concentrated). Mix.
Melt butter. Stir in all ingredients except chips. Put in greased and floured 9 x 15-inch pan. Sprinkle with chips. Bake 25 to 30 minutes at 350°.
Mix uncooked rice with hamburger meat, salt, pepper and onion. Shape into balls the size of walnuts. Brown on all sides in cooking oil. Use covered pan. After browning, add tomatoes, cover and cook slow for about 30 minutes or until rice is tender and meatball is almost doubled in size.
Top each breast with a slice of ham and a slice of cheese. Secure with toothpicks. Cover; heat on low for 20 minutes. Serve over rice or noodles. Serves 3 to 6.
Mix egg yolks, oleo, milk and salt together. Mix cornstarch and sugar; add to milk mixture. Stir until desired thickness, add coconut. Makes 2 pies. Pour into 2 baked shells. Top with following meringue.
Mix fruit and juices with pudding mix. Fold in Reddi-Wip and chill.
Mix sugar, oil, vinegar and bean juice and bring to a boil. Place the first 9 items listed in a large bowl and pour hot liquid over them. Allow this to stand overnight in the refrigerator after it cools.
Cream oleo and sugar. Put in bananas. Add eggs and vanilla. Then add Bisquick and nuts. Bake at 350° until done. There is no liquid in this.
Wash and pack cucumbers in a quart jar. Add the salt, pickling spices, alum and vinegar, then finish filling jar with cold water. Put lid on tight enough so that it won't leak, but do not seal. Shake it up and down 3 times to dissolve salt and alum. Store for 3 months.
Preheat oven to 400 degrees. Heat potatoes, thoroughly drain and mash. Add pineapple, butter, sugar, pecans, nutmeg, cinnamon and 1/2 c. marshmallows. Mix thoroughly and pour into baking dish or casserole dish. Top with remaining marshmallows. Bake for 15 minutes or until marshmallows start to brown.
Cut bass fillets into finger-size strips. Salt and put enough buttermilk over strips to completely cover. Soak overnight. Roll strips in salt (depending on your taste) and self-rising flour. Keep strips separated until placed in deep fryer. Cook until golden brown, being careful not to overcook.
Mix the 1 1/2 cups brown sugar, oil, egg, vanilla and sour milk. Add the flour, soda and salt. Mix well. Fold in the rhubarb and nuts. Pour into 2 greased 5 x 9-inch loaf pans. Sprinkle on 1/2 cup brown sugar mixed with the cinnamon for topping. Bake 1 hour at 325°.
Combine sugar, baking cocoa, margarine and evaporated milk in heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook, uncovered, to 234° to 240° on candy thermometer, soft ball stage. Remove from heat. Stir in vanilla; beat until thickened. Fold in walnuts. Pour into buttered 8-inch square dish. Cool. Cut into squares. Yield: 48 servings.
Melt peanut butter and butterscotch morsels in top of double boiler. Add chow mein noodles. Drop on cookie sheet and cool until hardened.
Preheat oven to 350°. In shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper; mix well. Coat each cutlet with flour; dip in eggs. Coat with Parmesan cheese mixture. Heat oil in large skillet over medium heat; cook cutlets about 6 to 7 minutes, until golden brown on both sides. Remove from skillet. Arrange cutlets in ungreased 13 x 9-inch baking dish. Sprinkle with mushrooms. Spoon spaghetti sauce over mushrooms. Bake at 350° for 25 to 30 minutes or until bubbly.
Mix flour, melted oleo and powdered sugar. Press in bottom of 9 x 13-inch or large cake pan. Bake at 350° for 20 minutes.
Dissolve yeast in warm water until yeast starts to work. Mix warm milk, shortening, potatoes, salt, baking powder and vanilla; beat until there are no lumps. Mix in yeast mixture. Add flour and knead until dough is light and elastic. Place in greased bowl; let rise 2 hours. Knead down and let rise again. Roll out on lightly floured board to 1/2-inch thick. Cut with tuna can and poke hole in center of dough with finger. Place on floured towel, let rise. Fry in hot oil until golden brown. Drop doughnut top side down to fry.
In large bowl, mix ingredients except cheese. Line pie shells with cheese and pour all ingredients into pie shells. Heat oven to 425° and bake for 15 minutes. Reduce heat to 350°. Bake until knife comes out clean (approximately 45 minutes). To keep edges of crust from burning, cover crust with foil (just the edges). When rinsing seafood, pat dry with paper towels. Excess water will make quiche watery. Yields 2 quiche.
Mix ingredients in a bowl and then spread on the brisket and wrap the brisket in heavy foil. Refrigerate overnight. Cook at 250° for 5 hours. Open foil and pour off grease and cover with 1 cup of barbecue sauce. Cook open for 1 more hour. Heat any extra barbecue sauce.
Brown beef and onions. Drain. Mix all ingredients in large saucepan and simmer slowly.
Place dough on a cookie sheet or pizza pan, pinching perforations together. Bake according to directions. Cool. Blend the softened cream cheese with mayonnaise and seasonings. Spread on crust. Top with veggies and cheese. Refrigerate.
Turkey: Put turkey or hen in pot. Cover with water; salt to taste. Cook on medium heat until tender.
Mix and bake 45 minutes at 350° in a 9 x 9-inch greased pan. Cover with foil; last 10 minutes uncover.
Combine mayonnaise, whipped cream and lemon juice; mix until well blended. Fold in remaining ingredients; chill. You can make this salad hours ahead; tastes even better when the fruit flavors mingle longer with marshmallows and whipped cream.
Blend tofu until smooth. Melt chocolate chips and add to tofu, blend. Add honey (if used) and blend. Fill baked crust. Chill overnight. Enjoy.
Preheat oven to 375°. Stir together all ingredients in large bowl until well blended. Shape into 1-inch balls. Place in a 15 x 10 x 1-inch jelly roll pan. Bake 15 to 20 minutes or until firm. Serve with heated spaghetti sauce, if desired. Makes approximately 3 1/2 dozen.
Mix together all ingredients. Shape into meatballs. Brown in skillet on medium heat for 20 minutes. For sauce use three jars Prego (48 ounces). Use 4 pounds spaghetti. Serves 20 people.
Brown macaroni and add all remaining ingredients except for cheese. Place in baking dish and sprinkle with cheese. Bake at 350° for 15 minutes. Serves 6 people.
Combine all dry ingredients, except soda. Combine soda with hot water; stir into oat mixture along with shortening and vanilla. Roll into balls the size of a walnut. Place on greased cookie sheet. Bake at 350° for 10 minutes or until golden brown. Allow to stand on cookie sheets for 2 minutes before removing to wire rack.
Cook the rhubarb and sugar until mushy. Stir in the jello. Put in jars.
Add salt to biscuit mix. Combine egg and milk. Add to mixture. Stir with fork to form soft dough. Drop on top of boiling soup or stew by tablespoonfuls. Simmer uncovered about 12 to 15 minutes. Then cover and simmer 12 to 15 minutes. Makes approximately 1 dozen.
Saute onion and celery in oleo. Add soup, milk and cheese; heat until cheese is melted. Fold in rice and broccoli (thawed enough to pull apart).
Put in small round balls on a cookie sheet and bake at 350° about 15 minutes. Drain and put in sauce. Makes about 150.
Combine all ingredients in a bowl. Mix well. Let your child make their own snack creatures.
Cook bacon until crisp. Remove from pan. Add vegetables to bacon drippings. Fry and stir for 1 minute on high. Add water, cover and cook 2 minutes. Uncover, add bacon and serve. Salt to taste.
Brown ground beef and onion and drain. Add undiluted soups, taco sauce, enchilada sauce and green chilies. In a 9 x 13-inch baking dish, layer 5 tortillas, thin layer of meat sauce, 5 tortillas and remaining meat sauce. Top with grated cheese. Bake at 350° for 25 to 35 minutes.
Blend honey, oil and milk. Stir in remaining ingredients. Knead lightly. Roll on floured board. Place over rolling pin and place on cookie sheet. Cut in squares. Make a few holes in each piece with a fork. Salt lightly if desired. Bake at 325° for 20 minutes. One to 2 cups of wheat germ may be added. Adjust the flour accordingly.
Combine soup bones and water in a large Dutch oven or large pot, bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper. Cover and simmer 1 hour. Add cubed potatoes and next 5 ingredients. Cover and simmer 40 minutes. Add corn and peas. Simmer, uncovered, 30 minutes.
Cream margarine and sugar. Beat in eggs. Stir in pineapple. Fold in bread cubes. Turn into 1-quart greased casserole dish and bake at 325° for 1 hour.
Combine all ingredients, except bacon. Shape meat into a loaf and place bacon on top of meat loaf before baking. Make the gravy and pour over top of meat loaf and bake at 350° or 400° for 1 hour. When meat loaf is done, drain off tomato mixture and thicken with flour and water. This sauce may be used as a topping for your potatoes or noodles.
Mix Rice Krispies, coconut, brown sugar, butter and pecans together. Broil mixture 20 to 30 seconds in oven on cookie sheet until light brown. Spread 2/3 of mixture on bottom of 9 by 13 inch dish. Pour 1/2 gal. melted vanilla ice cream over Rice Krispies mix. Then top with remaining mix. Cover with foil and freeze until set. Serve with sliced strawberries and whipping cream.
Mix all of the ingredients, except the cheese, in a glass baking dish. Shape into a firm loaf. Bake in 350° oven for 1 hour. Spike the meat loaf with the cheese cubes. Continue to bake for 1/2 hour or until center is completely done. While the meat loaf is still hot, cover with shredded cheese.
Cut, chop, dice beef and onions. Mix with cream cheese. Put in milk and Worcestershire sauce and knead together. Make into a ball. Wrap in plastic wrap and refrigerate overnight.
Combine all ingredients except peppers and cheese. Gently pack mixture into peppers which have been capped and seeded. Place in greased slow cooker. Cover and cook on low 9-10 hours, or on high for 5-6 hours or until done.
Saute rice in oil until light brown. Add onion and saute a few minutes more. Add the remaining ingredients. Stir and boil 3 minutes. Turn down heat and simmer 20 to 25 minutes.
Cut pimento peppers (small sweet red pepper) in sections as it has grown. Rinse well to eliminate seeds. Drop into boiling water and cover. Stem about 8 minutes, or until you can slip skin off. Remove from boiling water to cold water. With fingers or small knife, remove all skin. Place sections in small sealable jar or jars; pack tight. Drain off all juice and add small pinch of salt and seal. Place jars in boiling water bath and process for 35 minutes, just simmering. Remove from heat and let set until cool. Pimentos will be covered with juice in jars.
Combine all ingredients. If needed, add more broth. Bake at 350° for about an hour.
Preheat oven to 425°. Place 1/2 stick of butter in skillet. Place in oven to melt. In bowl, mix flour, baking powder, salt, sugar and corn meal. Add milk and egg. Beat 1 minute by hand. Pour into hot pan of butter. Bake for 25 to 30 minutes.
Dissolve orange gelatin in 2 1/2 cups boiling water. Add undrained pineapple and orange juice. Set the bowl in cool water to cool. Pour into a 9 x 13 x 2-inch dish. Chill in refrigerator until partially set. Place in oranges throughout gelatin. Chill until firm. Beat pudding mix with milk until smooth. Fold in whipped cream. Spread over gelatin and chill.
Mix all ingredients together except for 3/4 cup pecans. Roll into a ball. Roll ball in remaining pecans.
Preheat oven to 375°. Prepare brownie mix in large bowl, according to package directions. Pour batter into 10-inch spring-form pan. Bake 20 to 25 minutes. Remove from oven and cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie "crust." Top with fruit slices and nuts. Yields 12 to 16 servings.
Remove giblets from cavity of chicken and reserve for another recipe. Rinse chicken with cold water and pat dry. Lift wing tips up and over back so they are tucked under bird. Truss chicken and place in a 13 x 9 x 2-inch baking pan. Combine wine, soup, mushrooms and peppers; stir well and pour over chicken. Cover with aluminum foil and bake at 350° for 1 1/2 hours or until drumsticks are easy to move up and down. Place chicken on a bed of rice; keep warm. Pour pan juices into a saucepan; stir in sour cream. Cook over low heat until thoroughly heated; do not boil. Serve gravy with chicken and hot rice. Yield: 4 to 6 servings.
Fry sausage; drain. Put into pie pan. Mix together eggs and cheese; pour over sausage. Mix lightly. Bake at 350° for 30 to 35 minutes.
Beat eggs slowly and add sugar, flour and baking powder. Heat milk and butter to boiling and add to mixture. Bake in 13 x 9 x 2 5/8-inch pan for 30 minutes at 350°. Remove from oven and immediately spread with topping.
Saute celery and onion in margarine. Add frozen broccoli. Cover and steam until tender, stirring occasionally to separate. Add remaining ingredients and mix well. Pour into greased baking dish. Sprinkle extra cheese on top. Bake at 350° until bubbly, about 30 minutes.
Cook zucchini in boiling salted water until barely tender. Drain well. Saute beef with onion until meat is lightly browned. Add rice and seasonings. Place 1/2 of zucchini on bottom of 2 1/2-quart baking dish. Cover with meat. Add remaining zucchini, then soup. Sprinkle with cheese. Bake 35 to 40 minutes in 350° oven.
Mix graham cracker crumbs, 3/4 cup sugar, margarine and 1/2 cup nuts together and press in bottom of 13 x 9-inch pan. Then combine cream cheese, 3/4 cup sugar and 1/2 Cool Whip, spread on crust. Mix instant pudding with milk until thick; spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle with coconut and chopped nuts; refrigerate.
Mix first 7 ingredients together. Roll into balls. Melt wax and chocolate in double boiler. Dips balls in chocolate mixture.
Place a layer of apples on 9 inch pie crust. Cover with part of sugar. Sprinkle with cinnamon. Repeat. Cover with butter and cover with a crust. Bake for 45 minutes to 1 hour at 350 degrees.
Scald milk. Combine with shortening, sugar and salt. Cool to lukewarm with one cup water. Add yeast and mix well. Blend in eggs and whole wheat flour. Gradually add enriched flour. Mix well until blended. Place dough in greased bowl. Cover and store in refrigerator for 2 hours or until needed.
Mix mandarin oranges and box of jello together. Stir; mix well. Add Cool Whip and cottage cheese. Refrigerate.
Cut tenderloin into slices 1 3/4-inch thick (about 6). Trim off any strong fat or tough membrane. Heat butter in a skillet and brown slices of deer quickly. Meanwhile, combine remaining ingredients and pour over hot meat. Place, uncovered, in a moderate oven at 350° for 1 hour. Baste meat occasionally with the barbecue sauce and turn once during the baking. Makes 6 servings.
Place roast in a large piece of foil on cookie sheet. Pour soup over roast; seal completely. Bake at 350° for 2 hours. Good Sunday dinner. Can cook while at church.
Combine all ingredients, except bananas, which are added just before serving. Can be used as a salad or as a dessert. Serves approximately 6.
Defrost potatoes. Mix with everything but corn flakes and butter. Put corn	flakes	and butter on top, using large casserole.	Bake at 250° for 45 minutes.
Bake cake as directed. Divide into 4 parts. Layer ingredients in punch bowl in the following order: 1/4 cake, 1/2 can blueberry filling, Cool Whip, 1/4 cake, 1/2 can cherry pie filling, Cool Whip, bananas, pineapple, 1/4 cake, 1/2 can blueberry filling, Cool Whip, 1/2 cherry, etc., until all ingredients are used. Garnish with nuts and coconut. Make ahead and refrigerate. Tasty and beautiful. Serves 24+.
Boil, cool and shred potatoes (medium shredder). Stir in sour cream, onions and 1 cup of the cheese. Pour into greased casserole dish and top with remaining cheese.
Combine oil, vinegar, water, onion, garlic salt, oregano and black pepper. Bring to boil; lower heat and simmer 5 minutes. Place clean fresh mushrooms in large stainless steel container or gallon jar. Pour hot mixture over; cover tightly. Let stand 2 days; drain. Reserve marinade.
Combine flour, oatmeal, salt and baking powder. With spoon, slowly beat in milk, egg and butter. Drop by spoonfuls on greased griddle until browned on both sides. Makes 12 to 16 pancakes.
Dump gelatin and cottage cheese into large bowl and mix well. Add drained fruit, dump in whipped topping and fold well. Chill 1 hour or overnight.
Brown chicken in large pot. Add peppers, carrots, soup, tomatoes, lemon juice and chicken stock. Cook slowly until carrots are done and sauce is thick. Add mushrooms and simmer 15 to 20 minutes. Serve over spaghetti. Makes enough for a family of 8.
Whirl peach slices, lime juice, water, orange juice concentrate and crushed ice in blender until smooth and frosty. Pour over ice cubes in tall glass until half full. Fill with carbonated beverage and stir gently.
In medium saucepan, stir cider, corn syrup, cinnamon sticks, cloves and lemon slices. Bring to boil over medium-high heat. Reduce heat; simmer 15 minutes. Remove spices. If desired, garnish each serving with a cinnamon sticks and lemon slice. Makes 10 servings.
Scrub shells and rinse. Place on shallow pan. Rub shells with garlic and add meat and oil to shell. Mix basil, parsley, cheese, crumbs and oregano. Sprinkle over oysters. Cook under broiler until mixture browns, about 5 minutes. Serves many.
Mix ingredients together. Put into a greased and floured 13 x 9-inch pan. Bake for 35 to 40 minutes at 350°.
Mix pie filling and drained pineapple in bowl. Add sugar. Refrigerate overnight. Before serving, add sliced fresh strawberries and bananas. Mix well.
Add boiling water to Jell-O. Then add cold water, sugar and juices. Add ginger ale just before serving.
Thaw lemonade. Beat together lemonade and Eagle Brand milk. Fold in Cool Whip. Pour mixture into graham cracker shell. Top with sprinkles of graham crackers and refrigerate.
Combine sugar and salt with 2 cups lukewarm water in a large mixing bowl. Dissolve yeast in sugar mixture. Stir in egg. Add shortening. Add 1/2 the flour. Stir well.
Remove tops from peppers. Boil in salted water 5 minutes. Brown meat and onion; drain off grease. Add all other ingredients using 1/2 can soup. Let simmer. Stuff peppers. Dilute remaining soup with 1/4 can water. Place peppers in baking dish. Pour soup over and around peppers in baking dish. Bake at 350° for 45 minutes to an hour.
Layer tortillas, onion and cheese and pour soup over. Cover to bake 30 minutes and uncover last 5 minutes. Set out for 10 minutes before serving.
Combine first 8 ingredients and beat well. Add water and beat. Chill 1 hour. Wrap dough completely around a chocolate mint wafer. Place pecan or walnut half on top. Bake at 350° for 12 minutes. Yield: 30 cookies.
Mix all ingredients together in bean pot. Place in 225° oven for 12 hours. Stir occasionally.
Debone chicken and cut in half. Lay chicken flat. Place 1 slice of ham and 1 slice of cheese on each piece of chicken. Roll up and place in a baking dish, seam side down. Mix soup and sour cream. Pour over chicken. Bake at 300° for 2 hours, uncovered. Cover and bake at 350° for 1 hour.
Season pork chops with salt and pepper and brown. Mix soup with one can water and onion flakes. Put pork chops in casserole dish and pour soup mix over. Bake 30 minutes at 350°.
Mix instant pudding mix according to package directions. Combine chopped fruits and shredded coconut. Add pudding and mix well. This is delicious by itself or served over angel food cake.
Mix all ingredients together. Bake in greased muffin tins at 375° for 30 minutes.
Cut potatoes into thin wedges. Microwave 10-12 minutes or until tender. While potatoes cook, in a large skillet or wok toss and brown chicken in oil and Mrs. Dash over high heat for 5 minutes or until chicken juices run clear. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. Yields 4 servings.