HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast in warm water; set aside, while mixing other ingredients. Be sure yeast is thoroughly dissolved. Mix together dry ingredients; add remainder of warm water and oil to make a soft dough. Set aside, covered, at room temperature for 1 1/2 to 2 hours.
In salad bowl, blend vinegar, soy sauce, sugar and ginger. Stir in oil and onion. Add spinach, cabbage and sesame seed. Toss lightly to coat. If desired, serve in cabbage leaf lined bowl. Serve at once. Makes 4 to 6 servings.
Cream together butter and brown sugar. Add ice cream and spices. Put in Tupperware with lid and refreeze. For each mug, take 2 tablespoons of batter, 2 ounces rum and add boiling water to fill.
Scrub potatoes well, dry thoroughly. Put in oven and bake at 325° until you can pierce with fork. Cut the potatoes lengthwise and scoop out potatoes and whip with butter, cream, salt, pepper, onion and cheese. With a fork mix in crab meat and refill the potato shells. Sprinkle with paprika and reheat in very hot oven about 15 minutes. These freeze nicely.
Preheat oven to 325°. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.
Put everything in a blender and mix well. Put into bottles. Keep in fridge. Can be poured over slivered ice. Don't keep over 30 days.
Heat 2 tablespoons oil in a 5-quart Dutch oven. Over medium-high heat, cook zucchini, onions and garlic until crisp, then discard garlic and place zucchini and onions in bowl. Heat another 2 tablespoons oil in same Dutch oven. Stir in broccoli and cauliflower. Add water, cover and cook until tender-crisp, stirring occasionally. Return zucchini and onion to pan. Add remaining ingredients. Cover. Cook 5 minutes or until hot. Makes 6 servings; contains 285 calories per serving.
Use a 9 x 13-inch pan. Mix together the cream cheese and sour cream. Spread in bottom of pan. Sprinkle package of taco seasoning mix on top of cheese mixture. Spread bottle of salsa on next. Chop peppers and place on top of salsa. Sprinkle 1 package shredded Cheddar cheese on top of salsa. Dice tomatoes and place on top of cheese. Shred lettuce and layer on top. Refrigerate and serve with nachos.
Cream sugar and margarine. Add eggs and milk. Add the dry ingredients, flavoring and bananas. Mix well, then add nuts. Spray loaf pan with cooking spray. Bake at 350° until done. Takes a long time to bake. Keep testing with a toothpick after 1 hour. Freeze ripe bananas, then thaw. Makes the bread better and bananas easier to mash.
Mix first 3 ingredients together. Beat well. Sift together next 3 ingredients. Add alternately to the first mixture with the lemon juice, milk and rind. Pour mixture into a loaf pan. Bake about 45 minutes at 350°.
Prepare cake mix by package directions. Pour 1/2 in greased oblong pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter, stirring constantly. Pour over cake. Sprinkle 1 cup nuts and chips over this. Pour remaining batter over filling. Sprinkle with remaining nuts. Bake 20 minutes longer.
About 8 1/2 hours before serving, combine all ingredients. Cover and cook on high for 8 hours. With wire whisk stir mixture until meat is shredded. (Serve on long hard rolls.)
Tear lettuce in bite size pieces. Slice and quarter tomatoes. Pull apart crab meat. Slice cucumbers and onions thin. Toss all ingredients together and serve chilled.
Melt shortening; blend in flour, pepper and salt. Add milk and cook until thick. Add cheese, egg yolks, turkey or chicken and parsley; then add bread crumbs. Beat egg whites until stiff and they form peaks. Fold turkey or chicken mixture in your egg whites. Pour into a buttered casserole dish. Sprinkle the butter with bread crumbs and then add your meat mixture. Bake at 350° for 20 to 35 minutes.
Put potatoes in 9 x 13-inch pan. Heat butter until melted. Add soups and onion. Mix well; add sour cream. Pour over potatoes. Put crushed corn flakes or crushed potato chips on top. Bake at 350° for 1 hour.
Beat pudding and milk until thick. Fold in Cool Whip. Place a layer of graham crackers in bottom of a 9 x 13-inch pan. Pour half of pudding mixture, layer of crackers, rest of pudding and top with crackers. Chill for a little while. Top with frosting. Refrigerate.
Wash chicken. Salt and pepper it. Roll in flour and leave plenty of flour on it. Place in a baking pan.
Place in 2-quart utility dish with meaty pieces to outside and bony pieces in center. Mix together next 6 ingredients and pour over chicken. Cook for 20 to 24 minutes on High power. Rotate 1/4 turn half-way through cooking time. Evenly sprinkle Mozzarella cheese over chicken. Top with Parmesan cheese. Return to oven for 2 minutes or until cheese is melted. Rest 10 minutes.
Dissolve gelatin in water. Cool. Add ginger ale and chill until partially thickened. Fold in marshmallows, bananas and pineapple. Turn into a 13 x 9 x 2-inch pan and chill until firm. Cover with topping.
Cook spinach. Drain. Put back in pot. Add 2 sticks margarine and 2 packages cream cheese. Stir until melted and blend well. Put in oblong baking dish. Use spinach pot to melt 1 stick margarine and stir in box of stuffing mix and seasonings. Spoon over spinach. Bake at 325°, uncovered, for 1/2 hour.
Mix all ingredients together and add just enough buttermilk to form a stiff batter. Drop by small spoonfuls into hot oil until golden brown.
Saute onion and garlic in oil and mix with rest of ingredients. Pour in a deep pie crust shell. Bake at 400° for 35 minutes.
Mix all ingredients together. Pour in a greased and floured loaf pan. Pour 1/2 cup melted butter over dough. Bake in 400° oven for 40 minutes.
Cook the broccoli for 5 minutes and drain. Mix the soup, egg, mayonnaise and onion. Place broccoli in greased casserole. Pour mixture over it and sprinkle the crumbled cheese crackers over the top. Bake 30 minutes.
In Dutch oven, cook ground beef, onion, green pepper and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes. Makes 4 to 6 servings. (I don't like chunks of whole tomatoes, so I put them in a blender. More or less chili powder according to taste. I let cook longer than the 20 minutes.)
Preheat oven to 350°. Combine all ingredients together; salt and pepper to taste. Bake until brown on top and cheese is melted.
Melt chocolate and oleo. Mix together eggs, sugar, flour and vanilla. Add to the chocolate and oleo. Add nuts. Beat together and bake at 325° for 25 to 30 minutes. Makes 2 dozen.
Layer each ingredient in order given, sprinkling 2 tablespoons of sugar over mayonnaise layer. Refrigerate in airtight container overnight. Toss when served.
* If you wish to use all-purpose flour which is not self-rising, add 2 1/2 teaspoons baking powder and 3/4 teaspoon salt to flour mixture.
In small bowl, stir together cornstarch, broth and soy sauce until smooth; set aside. Cook noodles according to package directions. Drain off most liquid. Set aside.
Mix crackers, cheese and onion in a well-greased casserole dish. Mix sugar, salt and tomatoes; pour over cheese mixture and dot with butter or margarine. Bake in a preheated 350° oven for 25 to 30 minutes.
Cream shortening and sugar. Add orange peel, eggs and milk. Mix baking powder into flour. Add a little at a time, stirring well between additions. Drop by teaspoon full onto cookie sheet. Sprinkle with colored sugar. Bake at 375° for 10 to 12 minutes.
Thaw spinach, drain and squeeze until dry. Stir dry soup before measuring to mix evenly. Mix all ingredients. Chill and serve with raw vegetables or slices of French or sourdough bread.
Spread hamburger in baking dish. Add seasonings. Pour milk over to cover; may need more milk. Bake 25 to 30 minutes. Top with biscuits and bake 10 minutes or until biscuits are browned in oven at 375°.
Blend pudding mix and milk with electric mixer. Fold in Cool Whip. Beginning with graham crackers, layer with pudding mixture the graham crackers. Let set in refrigerator for 1 hour. Ice with chocolate icing.
Take chicken off bone and cut up into small pieces. Put in a 9 x 13-inch pan.
Cut the tomatoes into bite size pieces. Place in a medium bowl. Cut 6 basil leaves into small pieces. Slice the onion and add to tomatoes. Salt to taste. Sprinkle on oregano and olive oil. Stir everything together. Eat with Italian bread.
Mix brown sugar, oil and egg and then add sour milk. Add soda, salt and vanilla and add flour and then rhubarb. Grease loaf pan; pour in mixture. Mix 1/2 cup sugar, 1 teaspoon cinnamon and butter together. Sprinkle on top of bread before baking. Bake in oven at 325° for 1 hour.
In bowl, stir thawed berries, eggs and oil. In large bowl, combine all dry ingredients and nuts. Add berry mixture. Stir just until blended. Pour into 2 loaf pans. Bake about 1 hour at 350°. Contains 195 calories per 1/2-inch slice.
Preheat oven to 350°. Place one roll on cookie sheet, flatten out, place the piece of broccoli in center of roll. Sprinkle with cheese and roll closed. Brush with butter to seal and glaze. Bake at 350° until brown.
Mix your seasonings in Hellmann's mayonnaise. I use garlic, a little mustard, onion powder and grated onion. Cut up boiled eggs. Mix all together.
Cook potatoes in boiling water for 10 minutes. Put salt pork in skillet and fry until meat is crisp. Add onions and cook slowly for 5 minutes. Add to potatoes and corn and cook for about 10 minutes. Add milk, salt, pepper and parsley. Bring to boiling point and add butter. When melted, serve.
Whip heavy cream until soft peaks form. Fold in sour cream and sugar. Add remaining ingredients; blend lightly. Chill well.
Break brownies into small pieces and place in bottom of bowl. Add layer of pudding then layer Cool Whip. Repeat, ending with Cool Whip on top. Crumble favorite candy bar (Hershey, Butterfinger and Heath bar, etc.). Refrigerate at least 4 hours or overnight.
In 1 1/2-quart casserole, stir together sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts. Microwave on High 3 to 5 minutes until it is light brown. Add butter and vanilla. Blend well. Microwave on High 1 to 2 minutes. Add baking soda and stir gently until light and foamy. Pour onto lightly greased cookie sheet (spray). Cool 1/2 hour. Break into pieces.
Mix Bisquick and water. Set aside. Cook sausage. Cool to room temperature. Add cheese. Mix with Bisquick mixture and make into small balls. Bake 20 minutes in a 400° oven.
Place chicken, milk and red pepper seasoning in bowl. Refrigerate, covered, for 2 hours. Combine flour, pepper and salt in a shallow plate. Drain chicken. Discard any remaining milk mixture. Coat chicken with flour. Working in batches, brown chicken in hot oil in large skillet over medium-high heat. Return all chicken to skillet. Lower heat to medium-low and cook covered for 20 minutes, turning once. Increase heat to medium-high, uncover and cook 5 minutes to crisp skin. Drain chicken on brown paper bags.
Use prepared crust from frozen food section or prepare your own. Spread beans on cooked crust. Spread pizza sauce on top of beans. Add oregano, chili powder, salt and pepper to hamburger during cooking. Sprinkle hamburger and cheeses over top of pizza. Bake at 350° until cheese melts. Have tomatoes, lettuce and onions ready to sprinkle on top of pizza when done.
Combine pineapple, eggs, vanilla, flour and baking soda. Beat for 2 minutes. Add coconut and pecans. Pour into greased and floured 13 x 9-inch cake pan. Bake in oven for 45 minutes at 350°. Ice with favorite frosting.
Line quiche pan with tortillas, overlapping on bottom and turning up to cover sides. Bake at 350° for 10 minutes. Remove the crust from the oven and sprinkle 2 ounces cheese over crust. Meanwhile, spray skillet with Pam and saute onion and red pepper. Add turkey sausage and cook until done. Add spices and chilies. Mix well. Remove from heat and add eggs. Pour sausage mixture into crust. Sprinkle remaining 2 ounces of cheese on top. Bake 30 to 35 minutes. Quiche can be frozen after it is cooked. To reheat, thaw and heat at 350° until heated through, about 20 minutes.
Cook shells as directed on box; drain. Layer in baking dish in order: sauce, shells, sour cream, Provolone, sauce. Last layer, place slices with Mozzarella. Cover and cook. Bake at 350° for 45 minutes to an hour.
Boil first 3 ingredients for 2 minutes (no longer). Remove from heat and add remaining ingredients and mix well. Drop on wax paper and let cool.
Mix in saucepan. Simmer over low heat; simmer for 10 minutes. Add hot dogs and heat for 15 minutes longer.
Grate potatoes; drain. Add remaining ingredients. Combine well and cook by spoonfuls in hot cooking oil in a skillet, turning once when nicely browned. Drain well on paper towels or brown paper bag.
Cut cheese into chunks. Melt cheese in crock-pot, then add remaining ingredients. Serve with chips. Yummy!
Melt and pour over casserole. Bake 30 minutes at 350°.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. In small bowl, combine sweetened condensed milk and bananas. Pour evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill. Cut into bars. Store, covered, in refrigerator. Makes 24 to 36 bars.
Blend cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. The tops of the cookies will look pale.
Mix together flour, soda, cinnamon, cloves, nutmeg, ginger and salt; set aside. Mix cooled margarine and sugar; blend until smooth. Add eggs and molasses. Add dry ingredients and mix well. Drop by teaspoons on greased cookie sheet. Bake at 350° for 8-10 minutes.
Separate the chicken wing drumsticks from the wing tips. Deep fry the chicken in medium-hot (380°) peanut oil for 5 to 8 minutes; drain on paper towels. Melt the butter in a large frying pan. Add the Tabasco and vinegar. Roll the chicken wings around in the mixture to coat them. Serve with Blue cheese dip and celery sticks. Serves 6 to 8.
Measure sifted flour. Sift flour again with the soda and baking powder and set aside. Put margarine, sugar, brown sugar, egg and vanilla in a medium mixing bowl. Beat thoroughly. Add flour mixture and mix well. Add rolled oats and chocolate chips and/or raisins. Stir until mixed. Drop dough by teaspoonfuls on greased cookie sheet about 2-inches apart. Bake at 350° for 10 to 12 minutes until golden brown.
Chop cabbage, bell pepper and onions. Stir in sugar and set aside. Bring to a boil oil, vinegar, salt and celery seed. Pour over cabbage mixture. Chill and serve.
Preheat oven to 425°. Set a 10-inch heavy skillet with heat resistant handle over low heat. Melt butter in skillet. Tilt pan to coat sides and bottom. Sift together flour, sugar and salt. Beat eggs and milk together. Stirring constantly, blend egg mixture into flour mixture. Quickly pour batter into hot skillet. Cook 2 to 3 minutes over medium heat. Place pan in oven and bake at 425° for about 10 minutes or until pancake is light golden brown and top springs back when touched. Remove from oven; sprinkle with powdered sugar.
Melt almond bark until creamy. Smash peppermints in Baggie with hammer. (Food chopper makes them very fine and turns recipe pink.) Combine and pour onto cookie sheet. Place in refrigerator until hard. Break into small pieces.
Crush cookies and put half of the crumbs in a 9 x 13-inch pan. Mix cream cheese and butter until smooth with a mixer. Fold in powdered sugar, then the whipped topping. In a separate bowl, mix pudding, milk and vanilla. Fold cream cheese mixture and pudding mixture together; pour into pan with the cookie crumbs. Sprinkle remaining crumbs over the top.
Mix sugar, cocoa, milk and margarine in saucepan over medium heat. Stir frequently, will scorch easily. Bring to a boil. Allow to boil for 2 minutes; remove from heat. Add peanut butter, oats and vanilla; mix well. Drop with teaspoon onto wax paper. Allow to cool about 1 hour and enjoy!
Mix gelatin in boiling water until dissolved. Add pineapple and pour into large, greased Bundt pan. Red cherries may be placed in bottom to look like wreath. Allow to set.
Heat oven to 375°. Beat margarine, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in nuts and chips. Drop from teaspoon onto ungreased cookie sheets. Bake about 10 minutes or until golden brown.
Remove shells and veins. Discard veins, but save shells! Put shells, liquid, pepper, bay leaf and pinch of salt in saucepan and bring to a boil. Reduce heat and simmer 15 minutes. Strain through sieve; discard shells. If there is more than 1 1/2 cups liquid, boil down to that volume. Melt 3 tablespoons butter in top of double boiler over flame. Blend in flour and add 1 1/2 cups liquid, stirring constantly. Continue stirring until sauce thickens. Place over simmering water and cover. Heat 3 to 4 tablespoons butter in skillet and add peeled shrimp which have been rinsed in water and dried. Stir-fry 4 to 5 minutes. Don't overcook. Turn shrimp, butter and juices into sauce in double boiler. Serve over rice.
Beat eggs and lemon juice. Stir in sugar and flour (mixed). Melt butter and stir in. Bake at 375° for 10 minutes, then at 325° for 35 minutes.
In a 2-quart microwave-safe casserole, combine all ingredients except fruit, stirring well to blend. Stir in the fruit. Cover tightly with a lid or plastic wrap turned back slightly. Microwave on High for 15 minutes, stirring once after 7 minutes. Let stand 5 minutes. Serve warm. Serves 6.
Soften yeast in warm water in mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream (1/2 cup) and 6 tablespoons butter. Gradually add flour to form a stiff dough; beat well. Cover and let rise in warm place until double its size (about 2 hours). Combine 3/4 cup sugar, 3/4 cup coconut and orange rind.
Place chicken in casserole. Top each piece of chicken with a slice of cheese. Dilute and prepare soup as directed and pour over chicken and cheese. Sprinkle a small amount of stuffing on top. Cover with foil and bake at 350° for 1 hour. Remove top and brown top of chicken, if desired. Makes 6 servings. (Exchanges: 3 meats, 2 fats.)
Combine cream cheese and Marshmallow Fluff, mixing at medium speed until well-blended. Add sherbet and mix well again. Fold in whipped topping.
Cook sugar, butter and dates for 5 minutes. Take off stove and add pecans, vanilla and Rice Krispies. Mix well. Drop (by teaspoon) mixture and roll balls in coconut. Cool on wax paper.
Put tomatoes a few at a time, into a colander and dip into large pan of boiling water for 10 seconds. Immediately rinse tomatoes with cold water. Slip off peels and stems and put tomatoes into a bowl. Stir together vinegar, onion, basil, oregano, salt, pepper and oil until blended, then pour over tomatoes. Cover and chill for at least 2 hours or as long as 24 hours, stirring gently several times.
Mix flour, baking powder, baking soda and salt. Cut in Crisco. Mix and add just enough buttermilk to moisten dough so you can drop biscuits with a tablespoon onto a greased cookie sheet. Bake at 450° until light brown.
Add creamed corn to cornbread mix. Set aside. Brown hamburger and onion. Add picante sauce and simmer 10 minutes. Grease 8 x 8-inch pan. Pour 1/2 bread mixture in pan. Add hamburger mixture; sprinkle grated cheese over hamburger. Top with remaining cornbread dough. Bake at 400° for 25 minutes.
In a 2-quart saucepan, with medium heat, saute onions, crushed red peppers, garlic and oregano in margarine until the onions are tender. Add the hot peppers and then brown the ground turkey in this mixture. Add the chili powder and mix thoroughly. Then add the stewed tomatoes, chopping them with the spatula until they are broken up. Simmer under low heat for at least 30 minutes.
Mash potatoes and mix with other ingredients, except nuts. Sprinkle nuts on top. Reheat in ovenproof dish at 350° for 10 minutes. Makes 3 servings.
Spray a square Pyrex dish or one large enough to hold apples. Roll out canned biscuit; wrap around apple and place in dish. Boil water, sugar, margarine and sprinkle of cinnamon, if desired. Pour hot water over apples and around in dish. Bake at 325° until light brown; spoon hot liquid over apples while cooking and press top of biscuit down on apple when dough begins to brown.
Brown beef, garlic and onion. Stir in all dry ingredients. Add tomatoes, sauce and water; mix thoroughly. Add salt to taste. Cook over low heat for 3 to 4 hours or when taste seems correct. Pour over hot dogs, hamburgers or anything you wish.
Preheat oven to 350°. Wash and chop spinach. Thinly slice zucchini. Saute vegetables in a little water until soft. In separate bowl, mix Ricotta and egg.
Beat egg whites until foamy; add tartar and beat until begins to stiffen. Add sugar, a tablespoon at a time. Pour into greased 9-inch pie pan. Bake in preheated oven at 350° for 1 1/2 hours.
Place meat in oven-proof container with lid. Pour both soups over meat. Pour water over soup and meat. Cover. Bake at 300° for 3 hours. Add potatoes and carrots the last 45 minutes. Don't peek during cooking! Makes its own gravy. Serves 4 to 6.
Brown ground beef and mix in taco seasoning. Spread bean dip on chips to desired thickness. Preheat oven to 400°. Place chips on cookie sheet. Put 1 teaspoon seasoned ground beef on each chip. Cover with grated cheese and green chili slices. Use hotter peppers, if you like. Heat chips for 3 to 5 minutes. Top with sour cream and olive slices. Serve.
Cook bacon until crisp. Remove and drain on paper towel and crumble. Add onion and celery to bacon fat; cook until onion is soft but not brown. Combine seasonings, wine, vinegar and salad oil. Add to onion slowly to prevent splattering; heat several minutes. Mix with potatoes and bacon; toss well. Garnish with chopped parsley. Serve hot. Makes 8 to 10 servings.
Brown meat in oil. Add remaining ingredients and blend thoroughly. Cook over low heat 30 minutes, stirring occasionally. Serve on hamburger buns. This mixture will fill 10 buns allowing 1/4 cup each. A relish of finely chopped cabbage and onions and pickle relish mixed with mayonnaise is good served on these.
Early in the day, combine vinegar, water, sugar, mustard, pepper, salt, cayenne pepper, lemon, onion and margarine in a Dutch oven. Simmer, uncovered, for 20 minutes. Remove lemon slices. Add meat, chili sauce and Worcestershire sauce. Refrigerate.
Combine 2 cups of the flour, the yeast, lemon peel and cinnamon. Heat together milk, sugar, butter and 1/4 teaspoon salt just until warm (115° to 120°), stirring constantly. Add to dry mixture; add egg yolks. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough. Knead on floured surface until smooth (5 to 8 minutes). Shape in ball. Place in greased bowl; turn once. Cover; let rise until double (1 1/2 to 1 3/4 hours). Punch down. Sprinkle almonds in well-greased 10-inch fluted tube pan. Shape dough in 8-inch ball. Make hole in center of dough, stretching it to fit over pan center. Place in pan, fitting tube through hole. Cover; let rise until double (about 1 hour). Bake at 350° for 40 to 45 minutes. Makes 1.
Cook beef, onion, green pepper and garlic in large saucepan or Dutch oven until meat loses its red color. Stir in all remaining ingredients except beans. Cook over low heat, covered, 1 1/2 hours. Add beans; cook 1/2 hour longer.
Simmer tomatoes, vinegar, salt, sugar, green peppers, onions, banana peppers and garlic for 25 minutes. Add chili powder, oregano and parsley; simmer until thick. Put in jars and seal. Set aside for sealing process to complete. Eat in 2 months.