HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in 2 cups flour and next 7 ingredients. Beat at medium speed with an electric mixer for 2 minutes. Gradually stir in 1/3 cup Parmesan cheese and remaining 1 cup of flour. Cover and let rise in warm place for 1 hour or until double. Punch dough down and spoon into greased 2-quart casserole (you don't have to knead). Brush with remaining butter and sprinkle with remaining cheese. Cover and let rise until double. Bake at 350° for 30 minutes or until golden brown. Cool in casserole for 10 minutes. Remove and cool.
Melt butter in heavy skillet until hot. Add mushrooms and saute for about 5 minutes. Combine cream cheese with remaining ingredients and mix well. Remove mushrooms from skillet. Drain on paper towels. Fill with crab meat mixture and place on lightly greased baking dish.
Mix together. Store in tightly covered container in refrigerator. Equals 20 store bought packages.
Preheat oven to 375°. Stir ground beef together in a large bowl with 2 well beaten eggs. Add milk, chopped onion and pepper. Add 1/2 cup ketchup to mixture. Continue to mix. Gradually add crushed crackers and garlic powder to the mixture. Mold with your hands to desired size. Place in molded loaf pan or in a cake pan. Set aside. Salt and pepper now (if desired).
Blend all ingredients well. Butter bottom of a figured or glass with a design; dip in sugar. Make dough into small balls and press on ungreased cookie sheet with glass. Bake at 350° for 10 to 12 minutes.
Wash rice, sprinkle in roaster, already greased. Place chicken or chicken breasts on rice and add salt. Mix dry soup and liquid soup and water in separate pan and heat until well mixed. Pour chicken over chicken and rice. Bake 1 1/2 hours at 350°.
Cream shortening and sugar. Beat eggs and mix into shortening and sugar. Mix dry ingredients and add to first mixture along with bananas. Put in greased loaf pans. Bake at 350° in a 5 1/2 x 3 x 2-inch pans for 40 minutes or in 7 1/2 x 3 1/2 x 2-inch pans for 1 hour.
Mix bananas and buttermilk; set aside. Cream butter and sugar. Add eggs, one at a time. Beat well. Add dry ingredients and milk and banana mixture alternately to the creamed mixture. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour.
Cream sugar and oil; add beaten egg to mixture. Add biscuit mix, bananas and nuts. Bake at 350° for 1 hour.
Boil potatoes with skins on just until fork-tender. Peel and put through ricer, or grate on the larger hole side of a grater. Put into casserole which has been sprayed with Pam.
Unwrap Kisses. Heat oven to 375°. Beat butter, sugar and vanilla until fluffy. Add flour, almonds and almond extract. Chill. Use about 1 tablespoon to wrap around the kiss. Cover completely. Place on an ungreased cookie sheet. Bake 10 to 12 minutes until set but not browned. Cool slightly. While warm, roll in xx sugar. Cool completely, then roll again in xx sugar. Store in an airtight container. Yields 36 cookies.
Saute onion and green peppers in butter until tender. Use broth to cook spaghetti; drain and save some broth to moisten casserole. Mix all ingredients together and put into two 9 x 13 x 2-inch casserole dishes. Bake, covered, 1 hour at 375°. These may be frozen before baking.
Mix flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Bake in ungreased pan for 45 to 50 minutes at 350°.
Prepare whipping cream with sugar and vanilla. Note; may substitute nonfat vanilla yogurt for vanilla and cream, and use substitute sweetener for sugar. Fold in rice, cherries and pineapple. Chill.
Preheat oven to 350°. Assemble a 10-inch spring-form pan. Spray bottom and sides with cooking spray. Dust with cocoa. In a medium bowl, sift together cocoa, flour, baking powder and baking soda. Set aside. In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until well blended, about 1 to 2 minutes on medium speed. Mix in dry ingredients by hand until just moistened. (Batter will not be smooth.) Pour batter into prepared pan and bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in the pan on a wire rack for 15 minutes. Then use a knife to loosen sides of cake from the pan. Remove ring and cool completely on a rack. Serve cake on the metal bottom of the pan.
Mix flour, butter and pecans. Press into 10 x 13-inch pan and bake in 350° oven for 20 minutes; cool. Mix cream cheese, sugar and Cool Whip. Spread on cooled crust. Mix puddings and milk for 2 minutes, then spread on 2nd layer. Cover with Cool Whip, chopped pecans and shaved chocolate squares or Hershey bar. Chill overnight or several hours.
Mix together and bake at 350° for about 30 minutes. Before baking, sprinkle a little butter around the edges and sugar on top then bake.
Chop cabbage in blender with water and drain. Chop carrots, pepper and celery with water and drain. Drain ingredients for about 1 to 2 hours. Whisk mayonnaise, sugar and pickle juice; add to chopped ingredients. Salt and pepper to taste. Mixture should be creamy. If not, add more mayonnaise.
Combine first 5 ingredients and mix according to cake mix package directions. Divide batter in half and place into 2 wax paper lined cookie sheets. Bake at 350° for 15 minutes. Cool. Beat 2 egg whites until stiff; set aside.
Mix first 4 ingredients together and press into a 13 x 9-inch cake pan. Next mix the last three ingredients together and put on top of first ingredients. Bake at 350° for 30 minutes or until brown.
Beat eggs. Gradually beat in sugar and oil. Combine dry ingredients. Add to the egg mixture alternately with zucchini. Stir in walnuts. Pour into a greased and floured bread pan. Bake at 350° for 50 minutes. Let stand for 10 minutes before taking out of the pan.
First Layer: Make cake mix according to directions on box. Pour into large cookie sheet (16 x 11-inches). Bake 15 to 18 minutes.
Place banana slices on a baking sheet. Cover and freeze until firm. Combine banana and 1/4 cup milk in container of an electric blender; top with cover and process until smooth. Add remaining 3/4 cup milk, ice cubes and remaining ingredients; process until smooth. Pour into chilled glasses. Serve immediately.
Empty contents of tea bags into a 1-quart preserving jar. Add water and stir briskly. Screw jar lid down tight so jar will not leak when turned upside-down. Set jar in sunny window and leave until liquid is as dark as strong coffee. How long this will take varies on the intensity of the sun, but allow anywhere from 4 to 8 hours. Also, turn jar several times as tea brews or whenever you are passing by. Strain tea through a small fine sieve into a clean 1-quart jar. Screw lid down tight and store in refrigerator.
Combine first 4 ingredients. Stir over low heat until melted. Spread 1/2 of mixture on large cookie sheet (jelly roll pan, 17 x 10-inch). Chill until set.
Mix all ingredients together until dough slides off the sides of the bowl. Pat into a 9 x 13-inch pan. Bake at 350° for 40 minutes or until nice and brown.
Mix sugar, eggs, orange juice, lemon juice and lime juice in medium saucepan and cook, stirring constantly until it comes to a rolling boil. Remove from heat and chill well. Fold in large Cool Whip. Serve with your favorite fruits.
Mix dry ingredients together. Beat eggs and add apples and oil to dry ingredients. Mix well, then add vanilla and pecans. Bake in a Bundt pan or loaf pan at 350° for 55 minutes or until toothpick comes out dry. Do not mix with an electric mixer.
Spray muffin tin. Mix together flour, bran, baking powder, cinnamon, nutmeg and salt. Mix egg white, milk, brown sugar, raisins and oil. Add to dry ingredients. Store in refrigerator for 3 days. Bake at 400° for 15 to 20 minutes. Makes 12 muffins. 154 calories, 4 g. fat.
Preheat oven to 350°. In large mixing bowl, mix first five ingredients on low speed until smooth. In medium bowl, combine flour, soda and salt. With wooden spoon, stir flour mixture into first mixture until well mixed. Refrigerate for 30 minutes.
Layer bacon, cheese and onions in bottom of baked pastry shell. Blend eggs, milk, salt, sugar and pepper. Pour over bacon mixture. Microwave on High-medium (70%) 12 to 14 minutes, rotating dish once or twice, if needed.
In a medium heavy frying pan, melt half of the butter over moderate heat. When the foam subsides, add the bacon. Fry, stirring occasionally for 8 to 10 minutes, or until the bacon is crisp and brown and has rendered most of its fat. Add the onion, sausage and potato slices with the remaining butter and fry, stirring frequently, for 8 to 10 minutes, or until the vegetables are lightly browned and the sausage is heated thoroughly. Stir in the salt, pepper and cheese. Pour the eggs over the bacon and vegetable mixture and cook, stirring to incorporate it with the vegetables, until the eggs are lightly scrambled. Remove the pan from heat. Turn the mixture out into a warmed serving dish. Sprinkle with the chopped chives and serve immediately.
In a large mixing bowl, beat eggs. Add remaining ingredients and stir lightly until mixed. Pour into 9-inch round or 1 1/2-quart shallow casserole dish. Refrigerate overnight. Microwave at 70% power (Medium-high) for 20 to 25 minutes until center is set. Give 1/2 turn halfway through cooking. Let stand 5 minutes. Serves 6.
Cook until thickened. Pour into baked pie shell. Top with meringue made from 2 egg whites. Brown in quick oven.
Clean lettuce and spinach; mix together. Place 1/3 of lettuce/spinach mixture in a large glass salad bowl. Layer 1/3 of bean sprouts, bacon, eggs and mushrooms. Put another 1/3 of each ingredient and continue until final 1/3 of each ingredient is added. Toss just before serving. Can add dressing before tossing or serve on the side. Makes 8 to 10 servings.
In a mixing bowl, cream shortening and sugars; beat in milk, egg yolk and vanilla. In a small bowl, stir together the flour, cream of tartar, baking soda, cinnamon and salt; add to creamed mixture. Blend well. Spread in a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 12 to 15 minutes, or until done. Cool in pan. Sift powdered sugar atop. Cut into diamond shapes. Makes 1 1/2 to 2 dozen.
Grease casserole dish. Sprinkle 1/2 stuffing mix on bottom. Combine other ingredients. Pour into casserole dish. Top with remaining stuffing mix. Bake at 350° for 30 minutes.
Brown ground beef in skillet. Mix all ingredients in crock pot. Cook for 6 to 8 hours. Remove onion and bay leaves. Serve over hot spaghetti.
Sprinkle onion soup on bottom of 9 x 13-inch baking dish. Put pats of butter over onion soup. Pour rice on top of onion soup. Pour chicken broth over rice. Put pats of butter on top of chicken and sprinkle with paprika. Bake, uncovered, at 325° for 45 minutes. Cover with aluminum foil; turn off heat but leave in oven for 15 to 20 minutes.
Preheat oven to 425°. Beat egg yolks slightly. Add milk; blend. Combine sugar and flour; add to egg mixture. Blend in butter and coconut. Beat egg whites and fold into mixture. Pour into unbaked pie shell and bake approximately 25 minutes. Remove from oven and top with meringue.
Take peanut butter and jelly and spread on bread. Put both sides of bread together. Makes 1 sandwich. Enjoy your sandwich.
Brown the ground beef; drain. Add pepper and onions and saute with the meat. Add soup and spices. Simmer for 15 minutes over low heat. Cook noodles; drain. Grease a 9 x 13-inch pan. Pour noodles into bottom of pan. Pour meat mixture over the noodles, sprinkle cheese on top, then the mushrooms. Cover with foil and bake at 350° for 35 minutes. Remove foil and bake another 10 minutes. Let sit 5 minutes before serving.
Heat oven to 350°. Make bread into crumbs in a blender or food processor. Melt butter. Combine crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in butter. Coat both sides of pork chops with mustard. Put in shallow roasting pan. Distribute crumb mixture over chops and pat lightly so it clings. Bake until browned, about 30 minutes.
Heat oil in a large saucepan on medium-high heat. Add chicken. Cook on both sides until browned. Move chicken to side of skillet. Add carrots and celery. Cook and stir until carrots are tender-crisp.
Split open muffins; spread on some sauce with a spoon (or skip the sauce if "red" stuff is not in favor). Top with whatever looks good or is on hand. Preschoolers love to make and eat their creation. Put on cookie sheet and bake in 375° oven until heated through, 5 to 8 minutes.
Shape into balls. Roll in granulated sugar. Bake in a preheated 375° oven for 8 minutes; remove from oven and top each cookie with a Hershey Kiss, pressing firmly. Place back in oven and bake 2 to 3 minutes longer. Makes about 60 cookies.
In large saucepan, add potatoes and onion to 1 cup lightly salted boiling water. Cover and cook until potatoes are tender. Mash potatoes slightly; do not drain. Measure mixture and add enough milk to make 5 cups. Blend melted butter, flour, parsley, salt and pepper. Stir into potato mixture and cook until thickened and bubbly. Add cheese and cook until cheese is melted. Serves 4 to 5.
Preheat oven to 425°. Arrange apples in prepared pastry shell. In medium mixing bowl, beat eggs; add sweetened condensed milk, margarine cinnamon and nutmeg. Mix well and pour over apples. In medium mixing bowl, combine sugar and flour; cut in margarine until crumbly. Stir in nuts; sprinkle over pie. Place in oven. Bake 10 minutes. Reduce oven temperature to 375° and continue baking 35-40 minutes or until golden brown.
Place a marshmallow on the end of your toothpick, leaving maybe a half-inch of space. Take a Hershey's Kiss and place it just below the marshmallow. You will have a dreidel that is edible. The toothpick serves as the spinner!
Spray 9 x 5 x 3-inch loaf pan with Pam and flour lightly. Beat margarine until fluffy; add sugar and beat well. Add egg substitute and beat until blended. Combine flour and next 3 ingredients; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavoring. Spoon batter into prepared pan. Bake at 350° for 65 minutes until comes out clean. Cool in pan on rack for 5 to 10 minutes.
Combine all ingredients and cook until thick (almost as thick as catsup). While hot, seal into cans. It has to be watched while cooking, as it will stick and scorch. Cooks well in a large crock-pot.
Combine the pudding and milk. Beat at low speed for 2 minutes. Stir in Cool Whip until blended. In a 9 x 13-inch dish, alternate layers of graham crackers and filling twice. Top with crackers, then spread frosting on top. Refrigerate.
Combine avocado, tomato, and onion. Season with garlic powder, Worcestershire sauce and Tabasco to suit your taste. Add enough mayonnaise just to moisten. Chill and serve.
Heat oven to 350°. Lightly butter an 8-inch square pan. Mix all ingredients, except jam, until crumbly. Press 2 cups of this mixture into bottom of pan. Spread jam to within 1/4-inch of edges. Sprinkle remaining crumb mixture over top and lightly press it into the jam. Bake 35 to 40 minutes. Cool completely before cutting.
Preheat oven to 350°. Combine flour, sugar, soda, cinnamon and salt in a large bowl; stir in nuts. Combine remaining ingredients in separate bowl; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Put in 2 loaf pans. Bake 1 1/2 hours or until done. Cool in pans 10 minutes. Yield: 2 loaves (oh, it's so good).
Mix egg yolks, milk, sugar, oleo, nutmeg and vanilla real well. Fold in stiffly beaten egg whites. Sprinkle nutmeg on top. Bake in an uncooked pie crust for 45 minutes at 250° to 300° or until firm.
Boil neckbones in large saucepan. Remove neckbones from broth. Add greens to broth. Cook on low heat until tender. Add bacon drippings, red pepper and season with salt and pepper. Serves 4 to 6.
Place oil and flour in a skillet; cook until light brown to make a roux. Saute onion, bell pepper and garlic cloves together. Place tomatoes, hot water, catsup and shrimp in a large pot. Add roux, saute and 2 teaspoons Tony Chachere seafood seasoning. Stir constantly while adding ingredients. Place over medium heat and bring to a boil. Lower heat and simmer for 1 hour or longer. Add 1 1/2 cups cooked rice, 1 tablespoon parsley flakes and 1 tablespoon green onion tops, chopped. Mix well and heat 5 more minutes.
Place fish in large baking dish. Mix all ingredients and pour over fish. Bake 45 minutes at 350°. Do not cover dish while baking.
Cream eggs and sugar real good. Add flour, salt, vanilla and almond flavoring. Heat milk and margarine to boiling point, then add to other ingredients. Add baking powder last; mix well. Pour into greased and floured either tube or loaf pan. Bake for 1 hour at 350°.
Mix together 2 tablespoons mustard, the melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper. Brush mixture all over chicken; coat with ground pecans. Place on waxed paper-lined baking sheet and refrigerate for 15 minutes.
Thaw crab meat. Sort crab to remove any bits of shell; leave crab meat in chunks. Combine eggs, mayonnaise, Worcestershire sauce, onion and hot pepper sauce. Stir in crab. Spoon into 6 or 8 crab shells, coquilles or individual serving dishes. Combine crumbs and melted butter and sprinkle atop filling. Bake in 350° oven for 15 to 20 minutes or until bubbly and brown.
Place the peanut butter, oleo and chocolate chips in pan on stove until melted. Stir in cereal. Pour mixture into powdered sugar in a large bowl or container and shake to coat. This mixture makes a very large amount.
Bring beet juice, lemon juice and Sure-Jell to a boil. Add sugar; boil 5 minutes. Remove and add Kool-Aid. Pour into jars and seal.
Mix cream cheese, sour cream and green onion. Spread on flour tortillas. Place thinly sliced ham on and roll up tight. Place in refrigerator until ready to serve. Slice and serve. May be served with salsa.
Cream margarine, Crisco and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients including cocoa. Add alternately with milk and vanilla, beginning and ending with dry ingredients. Grease and flour angel food cake pan. Pour batter into pan and gently press nuts on top. Bake at 325° for 1 hour.
Combine the peanuts, water, and sugar in a medium saucepan. Cook over medium high heat until water evaporates and the peanuts begin to look sugary. Be careful not to burn the peanuts. Spread on flat pan and bake at 300 degrees for 25 to 30 minutes, stirring after 15 minutes. Allow to cool.
Mix first 5 ingredients together; beat with electric mixer until smooth and creamy. Use 13 x 9-inch glass dish. Layer wafers, sliced bananas and pudding mixture; repeat, ending with pudding mixture. Decorate top with wafers. Refrigerate.
Put warm milk and yeast in bowl with fat and sugar. Beat well. Sift flour, spices and salt. Add to yeast mixture. Beat well. Add marmalade and eggs. Beat well. Put into a warm place to rise. Punch down and put into bread pan or make into rolls. Let rise again. Bake at 450° for 15 minutes.
Beat eggs. Add sugar and melted margarine. Mix flour and cocoa. Add to egg mixture. Add nuts, vanilla and cinnamon. Pour into greased 9 x 9 pan. Bake at 325° for 20 to 30 minutes. Sprinkle with powdered sugar. When cool, cut into bars.
In heavy 2-quart saucepan, cook undiluted milk and chocolate chips over medium heat, stirring until chocolate is melted and mixture is smooth. Remove from heat. Add crushed wafers, sugar, 1/2 cup nuts and orange juice; mix well. Let stand at room temperature for 30 minutes. Shape into balls 1-inch in diameter. Roll in remaining nuts. Refrigerate 1 hour or until firm. Yields 4 dozen.
Mix all ingredients, except barbecue sauce. Roll into inch size balls. Brown in oil in pan. When browned, simmer in barbecue sauce for 1/2 hour. Can be served with toothpick from crock-pot and recipe may be doubled for large crowd.
Dissolve the yeast and sugar in the warm water. While yeast proofs, measure the unbleached flour, bread flour and salt into processor bowl. Turn processor on; add yeast mixture. Process until ball of dough forms, then process 40 seconds more. (If ball doesn't form, add a few drops of water. If dough sticks to the sides too much, add a tablespoon of flour.) Remove dough; place in plastic bag. Expel air and close top (allow room for dough to expand). Let rise until doubles. Punch down, reclose bag and refrigerate for 8 hours or up to 5 days.
Mix all pour over pork chops. Cover. Bake 1 hour at 350°.
Preheat oven as per cookie package. Give each child 2 slices from cookie roll, 1 to 1 1/2 inches thick. Roll out the first letter of both their first and last names. For small children, have their letters drawn on cardboard for them to follow. Rub hands in flour as needed. Place letters on ungreased cookie sheet and brush with melted butter. Sprinkle with sugar and cinnamon mixture. Bake as per package directions and serve with milk!
In skillet cook ground beef and onion until done. Pour off drippings. Add chili powder, catsup, salt and black pepper. Mix well and simmer for 15 minutes. Can be used for hot dogs, hamburgers or chili beans.
Cream sugar, butter and vanilla until fluffy. Cook flour and milk in double boiler. Let cool and blend together on low speed.
Combine flour, soda, salt and pumpkin pie spice. Blend sugars with electric mixer; add butter and beat to a grainy paste. Add pumpkin, egg and vanilla. Beat at medium speed until light and fluffy. Add flour mixture, raisins and walnuts. Blend at low speed, just until combined. Drop by rounded tablespoonfuls on ungreased cookie sheet, 1 1/2 inches apart. Bake in preheated 300° oven for 22 to 24 minutes or until brown around the edges.
Mix sugar and oil. Cream together and add eggs, one at a time. Add flavoring. Mix in flour and milk. Bake at 350° for 45 minutes.
Blend all ingredients. Pour into 2 greased loaf pans. Bake at 325° for 1 hour. Cool; remove from pans.
Preheat oven to 350°. Mash sweet potatoes, blending with milk and margarine until smooth. Season to taste with salt and pepper. Turn into baking dish. Place marshmallows around top of sweet potatoes covering completely. Bake for 25 to 30 minutes. Marshmallows should be puffed up and browned. Serve immediately as marshmallows will collapse quickly.
Mix margarine (melted), nuts and flour together. Press evenly into a baking dish. Bake at 350° until browned. Let cool, then mix cream cheese, powdered sugar and Cool Whip. Spread over crust evenly. Top with blueberry pie filling.
Mix all ingredients. Pour into unbaked pie shell; bake at 300° for 1 hour.
Butter and flour bottom of spring-form pan. In 1 bowl (large), blend room temperature, cottage and cream cheeses. Add and blend sour cream; set aside. In another bowl, beat eggs lightly. Add sugar, butter, cornstarch and flour, beating after each addition. Beat this until fluffy, then add to cheese mixture. Fold in carefully. Add vanilla and lemon juice without beating. Pour into pan. Place in preheated 350° oven. Bake for 1 hour. Turn off oven and let to cool in oven for 2 hours. Put in refrigerator for 24 hours.
Preheat oven to 450°. In large bowl add all ingredients and mix well until potatoes are evenly coated. Pour into shallow baking dish and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Makes 8 servings.
Melt chocolate chips, butterscotch chips and peanut butter in a heavy saucepan over low heat. When barely melted, pour over marshmallows and peanuts; mix. Drop by spoonfuls on wax paper or on a foil-lined cookie sheet. Refrigerate to harden. Makes about 3 dozen.
Peel, boil and drain the potatoes. In large bowl, beat the potatoes until smooth. Add the sour cream, cottage cheese, onion salt and pepper and beat again to mix well. Ignore the lumps from the cottage cheese. They will disappear in the baking. Spread the potato mixture in the well-greased 13 x 9-inch baking dish. Top with butter and sprinkle with paprika. At this point, you can go ahead and bake the potatoes or you can refrigerate them for up to 24 hours. Bake in a 350° oven for 1/2 hour (45 minutes if they have been in the refrigerator). Serves 10 to 12.
Melt butter. Pour over other ingredients which have been mixed together. Place in a large shallow pan. Bake at 275° for 45 minutes.