HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Sift all dry ingredients into a large bowl. Cut in shortening. Add buttermilk, then yeast. Stir until thoroughly moistened. Turn onto floured board and knead a minute or two. Roll out to desired thickness and cut into rounds. Brush with melted butter and bake on ungreased pan at 400° for 12 to 15 minutes, or lightly browned. These freeze well.
Combine oats, brown sugar, flour, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
Macaroni (cooked and drained); add chopped cucumbers, green peppers, onions, parsley flakes, salt and pepper. Mix together with mayonnaise.
Combine sugar, vinegar, salt and celery seed. Pour over the vegetables and let stand.
Mix butter and grated cheese until light and fluffy. Add flour gradually. Add salt and cayenne pepper and blend well. Add cereal and blend. Take 1 teaspoon and roll into a ball. Place 2 inches apart on baking sheet. Flatten each with floured fork. Bake at 350° for 15 minutes or until golden. Keep in airtight container 1 week or may be frozen. Great for hors d'oeuvres.
Bring the sugar, Karo syrup, water and salt to the soft ball stage and add 1 cup of mixture to 2 beaten egg whites along with the marshmallows. Cool remainder of egg whites to hard ball stage. Add remainder to egg whites mixture slowly, then add vanilla and pecans. Beat slowly until mixture dulls, then spoon drops onto wax paper.
Slice chicken breasts and brown in 2 tablespoons hot oil and garlic clove. Set aside. Saute onions, peppers and mushrooms until tender and add chicken. Add tomato sauce and 1/2 cup wine, if desired. Cover and simmer 15 minutes. Serve over bed of rice.
Combine turnips with mashed potatoes. Season with salt and pepper. Add melted butter. Fold in cheese just before serving.
Mix soup and water together; add to rice. Put rice mixture in 9 x 13-inch pan or Pyrex casserole. Sprinkle top with onion soup. Place chicken pieces on top. Bake, uncovered, at 350° for 1 1/2 hours.
Melt butter and mix with remaining ingredients. Pour into unbaked pie crust. Bake one hour at 350 degrees or until set and brown.
Drain pineapple; reserve juice. In a large skillet, heat corn oil over medium-high heat. Add next 3 ingredients. Stir-fry 2 minutes or until tender-crisp. Remove. Stir-fry pork, half at a time, 3 minutes. Return pork to skillet. In a bowl, stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple, stirring constantly. Bring to a boil over medium heat and boil 1 minute. If desired, serve over rice.
Combine first 9 ingredients, stirring well. Drop mixture by tablespoons into hot oil. Cook until golden brown, turning once.
Mix all ingredients (except cake mix, nuts and butter) together in a large bowl. Pour into a 9 x 13-inch greased pan. Sprinkle cake mix over top. Then sprinkle nuts over cake mix. Pour melted butter over all. Bake at 325° for 1 1/2 to 2 hours.
Mix seasoning mix with ground chuck. Shape into 1-inch balls. Bake in 350° oven for about 15 minutes. Cut wieners in 1-inch pieces. Combine meat balls, wieners and barbecue sauce. Serve in slow cooker or in chafing dish.
Mix all together and put in 3-quart casserole. Put grated cheese on top.
Sift together dry ingredients. Stir in carrots, raisins, pecans, coconut and apples. In a separate bowl, beat eggs with oil and vanilla. Stir into dry ingredients until just combined. Spoon into well buttered (1/3 cup) muffin tins, filling to the top. Bake at 350° for 35 minutes or until springy to the touch.
Melt butter/margarine in a 13 x 9-inch Pyrex dish. Stir in graham crackers and sugar. Mix well and firmly pat in bottom of pan. Microwave 5 minutes.
Heat sugar and syrup to just bubbling. Add peanut butter and chocolate chips or M&M's and stir. Add enough Rice Krispies until right consistency (about 4 cups). Pat down in 9 x 13-inch buttered pan.
Put mushrooms in a kettle with 2 cups boiling water, bouillon cubes and onion. Bring to a boil and simmer, covered, for 10 minutes. Melt butter in saucepan and blend in flour. Gradually add milk and cook, stirring, until slightly thickened. Add to mushrooms and season to taste with salt and pepper. Sprinkle with parsley. Makes about 1 1/2 quarts.
Grease a Bundt pan. Place rolls evenly in pan. Pour melted butter over rolls. Sprinkle with cinnamon and sugar. Top with nuts and sprinkle pudding over all. Let thaw on counter overnight. Bake at 350° for 30 minutes the next morning. Take out of pan immediately and put on rack which is on cookie sheet. The syrup will drip off. If you wait 3 minutes, you can scoop it up and put on rolls.
Drain seafood and mix all ingredients together. Bake in oven at 350° for 20 minutes. Use to spread on crackers or small breads. May be doubled.
In mixing bowl, cream together shortening, brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla. Add applesauce; mix well. Sift together flour, salt, cinnamon, baking powder and baking soda. Add dry ingredients to applesauce mixture, mixing well. Stir in oats and raisins. Drop by teaspoon onto greased cookie sheet. Bake at 400° for 12 to 15 minutes. Yields 7 dozen cookies.
Blend sugar and oil well. Beat in eggs one at a time. Add pumpkin, sift dry ingredients. Add to creamed mixture; beat on low, and add raisins and nuts, if desired. Grease pans; bake about 1 hour, at 350°. Makes four 6 x 3 1/2 x 2-inch or two 9 x 5 x 2 3/4-inch loaves.
In Dutch oven over medium heat, cook spuds and onion in butter, stirring occasionally, 10 minutes. Stir in salt, pepper, bay leaf and water. Cover and simmer 10 minutes. Add milk and fish; bring just to boil. Reduce heat and cover. Simmer very gently for 15 minutes or until fish flakes easily with fork. Sprinkle with dill weed (optional).
Unroll and spread 1 package crescent rolls on bottom of a 13 x 9-inch pan. Spread to sides and pinch seams to make a solid covering.
Dissolve jello in water. Defrost berries, chop up half package and set aside for frosting. Prepare cake mix as directed. Add 1/2 berries, oil, eggs and jello mixture. Mix well for 3 minutes. Bake at 350° for 10 minutes; reduce heat to 300° and bake for 15 to 20 minutes longer or until done. Frost with powdered sugar mixed with margarine and reserved berries.
Spread bean dip on large plate or platter. Mix sour cream, mayonnaise and taco seasoning. Spread over bean dip. Top with cheese, olives and tomatoes, as much or as little as you like.
Bring to a boil the chicken stock, potatoes, onion and Tabasco sauce. Simmer until the potatoes are tender. Add sliced cheese and heat until cheese is melted. Add butter and seasoning. Puree all of this in blender. Return to double boiler and fold in heavy cream. Garnish with parsley or a shock of dried dill. Serves 6 to 8.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in onion, corn and pimiento; mix well. Turn into a 1-quart casserole. Toss margarine with remaining crumbs; sprinkle atop corn mixture. Bake, uncovered, in a 350° oven for 1 hour or until a knife inserted near center comes out clean.
While corn bread is baking, boil, then bring to simmer the can of soup with one can of water, green onions, bell pepper and celery. After corn bread has cooled, crumble into bowl. Pour liquid ingredients over it and chopped eggs. Stir and season to taste with salt and pepper.
Chop or shred lettuce and spread evenly in a wide 3 to 4-quart bowl or 9 x 13-inch Pyrex dish. Top with a layer each of onions, celery, carrots, water chestnuts and frozen peas. Frost evenly with mayonnaise. Sprinkle with cheese, sugar, salt and garlic powder. Cover and refrigerate overnight. Serves 12.
Prepare the night before: In 9 x 13-inch buttered pan, place 6 slices of torn bread; add skinless sausage, cooked and drained. In bowl, beat eggs, milk, Cheddar cheese, onion salt, garlic salt and dry mustard. Pour this mixture into pan over bread and sausage. Bake at 350° for 45 minutes or until brown. Super for company.
In mixing bowl, combine first 6 ingredients. Mix well. Stir in clams, sour cream and mayonnaise. Chill at least 2 hours before serving. Sprinkle with paprika.
Boil pineapple and juice. Add sugar and jello. Cool. Mix in remaining ingredients. Chill until firm.
Filling: Boil in a saucepan the zucchini, mushrooms, green onion and green pepper until vegetables are tender-crisp; drain well. Add undrained tomatoes, basil, 1/2 teaspoon salt and sugar. Bring to a boil; reduce heat. Combine 1 tablespoon cold water and cornstarch. Add to tomato mixture; cook and stir until thick and bubbly. Keep filling warm while preparing omelets.
Cut refrigerated biscuits in half. Wrap each sausage in a biscuit half. Put on biscuit pan and cook at 400° until biscuit is brown.
Beat cheese, pumpkin, preserves and spices in medium bowl until smooth. Cover and refrigerate 2 or 3 hours, or until cheese is firm enough to shape. Shape into round pumpkin. Place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut bread into triangles for eyes and black olive slices curved upwards to form smile. Cut red pepper in one triangle for nose and two for ears.
Dissolve jello in 1 1/2 cups hot water. Grind cranberries and orange, using half the rind. Cover with sugar and let stand 1 hour. Stir occasionally. When jello begins to jell, add celery, nuts, pineapple and cranberries.
Pour all ingredients, except 1 cup marshmallows, into a 1-quart casserole. Bake at 350° for 20 minutes. Add 1 cup marshmallows to top and broil. Watch carefully.
Sift flour, sugar and baking powder together. Cut shortening into flour mixture. Mix in buttermilk with a fork until just moistened. Form a large ball. Put on a floured surface and knead a few times. Roll out about 3/4 inch biscuit center. Place on a greased baking sheet with sides of biscuits touching. Bake at 450° about 15 minutes, until brown.
Cook jalapenos in water until soft. Pour can of tomatoes and jalapenos (without water) in blender. Add garlic salt to taste. "Ole." Cheap salsa. This will last about a week if you refrigerate it properly.
Cream butter and Crisco; add sugar, then add dry ingredients. Add vanilla and milk. Beat well about 4 minutes. Bake 2 hours at 325°.
Preheat oven to 375°. Heat the olive oil in a skillet. Add beef and onion. Cook until meat has lost its pinkness. Put the meat and onion in a bowl and mix with the bread crumbs, cheese, eggs, spinach, salt and pepper. Stuff the cooked manicotti with the mixture and make a single layer in an 11 3/4 x 7 1/2 x 1 3/4 -inch baking dish, allowing space between the manicotti for expansion. Spoon the tomato sauce on top, cover with foil and bake 45 minutes.
Mix salt, brown sugar, black pepper, red pepper and salt peter. Mixture is enough for each joint of meat.
Melt margarine and allow to cool before combining with 1/3 cup evaporated milk and cake mix; mix well. Place half the batter in an ungreased 9 x 13-inch pan. Bake 5 to 8 minutes at 350° until puffy, but not done. Melt caramels and remaining evaporated milk in saucepan; blend well and set aside. Sprinkle pecans and chocolate chips over batter in pan; drizzle caramel mixture over top. Carefully drop and spread remaining batter over top. Bake 15 to 20 minutes at 350°. Makes 10 servings.
Mix cake mix, eggs and margarine together and press into greased and floured 9 x 13-inch pan. Mix confectioners sugar, cream cheese and eggs together and pour over cake mix. Bake at 350° for 30 minutes. Let cool, then cut.
Beat egg whites until foamy. Add a little sugar and a strawberry; continue beating. Alternate sugar and strawberries, a little at a time. Continue beating until sugar and strawberries are all gone. Fold in Cool Whip. Put in graham cracker crust. Pile it in until you have used it all and freeze immediately. Freeze about 8 hours before serving.
Cook potatoes in boiling water to cover for 10 minutes or until tender. Carefully drain, leaving skins intact. In a small saucepan, combine butter and rest of ingredients (except parsley). Cook over medium heat until butter melts. Pour over potatoes. Garnish with fresh parsley. Serve immediately. Makes 8 servings.
Melt butter in boiling water. Add flour and salt all at once. Beat and cook until mixture forms a ball that doesn't separate. Remove from heat, cool slightly. Add eggs, one at a time, beating thoroughly after each one. Drop by teaspoonfuls on greased cookie sheet (or fill a pastry bag with dough and squeeze out onto sheet "cutting" the dough off from the bag with a spatula or knife). Bake at 400° until golden brown and fluffy, about 30 minutes. Remove from oven, split open and remove any soggy centers. Cool on rack. Fill. These may be made ahead and frozen for a few weeks. Yield: 40 to 50 little ones.
Mix dry ingredients together. Add liquid and mix to a batter that will drop from spoon. Drop from teaspoon into boiling stew or soup pot, being careful that there is plenty of liquid and no possibility of boiling dry. Cover tightly and cook, undisturbed, from 10 to 20 minutes, depending on size of dumplings.
Boil squash and onion until tender. Drain off water. Add egg. Crumble crackers and add cheese. Bake at 350° for 15 minutes. Top with cheese.
Mix and beat with mixer until smooth. Melt 1/2 stick margarine in a 10-inch pie pan. Pour filling on top of margarine. Bake 35 minutes in 325° oven. Makes its own crust.
Soften cream cheese. Add other ingredients. Put in covered container and refrigerate for 24 to 48 hours (mixture will thicken).
Melt margarine in a 9 x 13-inch pan. Sprinkle well with Parmesan cheese. Add cooked spaghetti and mix well with butter and cheese. Layer all following items. Cover spaghetti with 12 ounces cheese. Top with pepperoni and add spaghetti sauce. Finish off with another layer of 12 or more ounces cheese, topped with pepperoni. Bake at 350° for 1/2 hour or until all cheese melts.
Let Jell-O stand until partially set and then whip. Roll cake in Jell-O and then in coconut. Put in refrigerator to set.
Cover bottom of 9 x 9-inch pan with dried beef. Add a cube of Swiss cheese to each chicken breast; roll and wrap each breast with a strip of bacon. Fasten with toothpicks, if necessary. Arrange chicken on dried beef. Mix undiluted soup and sour cream. Pour over chicken. Bake uncovered at 300° for 3 hours.
In a skillet, 1 tablespoon hot margarine, cook chicken for 10 minutes or until brown; remove. In an additional 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated. Stir often and add carrots, if desired. Add soups and milk, heat to boiling.
Boil the water. Put in tea bags. Steep 40 to 45 minutes. Put about 2 1/2-inches water in gallon jar. Add sugar and small can lemonade. Finish filling jug with water. Will keep several days without becoming cloudy.
Combine milk, boiling water, sugar, salt and shortening. Stir until shortening is melted; cool to lukewarm. Dissolve yeast in warm water; add to milk mixture with eggs, mixing well. Add 4 cups flour and beat well. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm place until double in bulk, about 1 to 2 hours.
Combine juice and sugar and bring to a boil. Stir constantly. Add bottle of Certo and boil hard for 1 minute. Remove from heat and take off foam with slotted spoon. Pour into jars (small baby food jars are good). Makes 18 jars.
Mix together and store in large plastic container. Use 4 or 5 heaping teaspoons into hot water.
Drain dill juice off. Pour in large bowl. Pour sugar over pickles and stir until sugar melts. Stir each day for 3 days. Put back in gallon jar.
Mix all dry ingredients together. Pour in can of Eagle Brand milk slowly and mix with hands. Add 1/2 of the cherry juice. Pour into jello-ring to mold. Store in refrigerator at least overnight. Unmold on serving plate and slice thin to serve. May also be put in loaf pan.
Mix flour, baking powder and salt; cut in Crisco with pastry blender. Store in container at room temperature.
Break up sausage in frying pan. Cook 8 to 10 minutes (do not brown). Pour boiling water over cornmeal; put in drained sausage. Beat eggs; add milk and salt. Combine with sausage mixture. Add shortening and baking powder. Stir well. Pour into a 2-quart casserole; bake at 375° for one hour. Serves 8.
Mix all ingredients real well. Roll into balls. Bake at 400° for 10 minutes or until brown. Makes 150 to 190.
Boil first 5 ingredients for 3 minutes. Cool. Add to dry ingredients. Fold in cherries and nuts. Bake for 1 1/2 hours at 325° in a large greased tube pan.
In a large bowl, combine oil, vinegar, brown sugar, salt and pepper; mix well. Add corn, tomato, onion and bell pepper; toss to combine. Cover and refrigerate until serving time. Serves 8.
Mix all ingredients thoroughly together. Bake at 350° for about 1 hour. Makes 3 pies.
Fry onions and garlic until tender. Mix other ingredients. Then add garlic and onions. Bake at 350° for 1 1/2 to 2 hours, stirring occasionally.
Combine fruit and juice. Chill. Arrange fruit on bed of lettuce leaves. Sprinkle with coconut. Top with whipped cream or Cool Whip.
Combine all ingredients except chicken and simmer for 10 minutes. Cool slightly. Put chicken in 9 x 13 pan. Pour sauce over and marinate several hours in refrigerator. Bake in oven at 350° until done or can be grilled on pit.
Sift flour, salt and soda together. Cream the butter and sugar. Add eggs. Blend in flour mixture. Add buttermilk, syrup and melted candy bars. Beat well. Bake at 350°. Check in 45 minutes because cake can burn easily. Be sure to greased and flour cake pan.
Combine sugar, cocoa, vanilla, peanut butter and milk in casserole. Do not stir. Slice margarine across top of these ingredients. Cook on High (covered) for 1 1/2 minutes. Remove and stir well. Pour into buttered pan (about 8 or 9-inch round or square). Refrigerate until cool and set.
Stew raisins in 1 cup water for 15 minutes. Put baking soda in 1 cup cold water. Add remaining ingredients. Mix well. Pour into greased bread pans. Bake at 300° for 1 hour until a toothpick comes out clean.
Preheat oven to 250°. Place popped corn in large roasting pan. Let stand in oven while preparing glaze.
Bring 4 cups water to a boil and stir in the sugar and Jell-O until all is dissolved. Divide mixture between 2 one gallon jugs. Divide the 8 ounces of lemon juice in half and pour into jugs. Add 1 can pineapple juice to each gallon. Add the remaining 10 cups of water, 5 into each jug. Freeze. Take out of freezer 4 to 5 hours before serving. Shake and stir well.
Place all ingredients in blender. Cover and blend on high speed for 20 seconds. Store tightly in covered container. Use as needed.
Preheat oven to 350°. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring. Pour into crust; bake 8 minutes. Make up meringue and spread over pie. Return to oven just until meringue begins to brown. Cool. Chill thoroughly and keep refrigerated.
Mix all well; put in a casserole dish. Mix 2 cups of Bisquick and water to make pastry mixture. Drop on top. Cover. Bake at 300° for 35 minutes; cool and serve with ice cream.
Rinse tuna thoroughly after opening can, and put into medium size mixing bowl. Shred with a fork. Add remaining ingredients without lettuce leaves. Mix thoroughly.
Brown and drain ground meat; chop up cheese. Put in crock-pot with Ro-Tel tomatoes. Put in meat and mix up, then enjoy.
Mix cake following instructions on box. Add coconut and vanilla. Bake in 9 x 13-inch pan. Cool completely. Punch holes in cake with toothpicks. Cook together for 10 minutes the pineapple and sugar. Cool and then spread over baked cake. Mix together pudding mix and milk. Beat until thick. Spread over cake.
Mix cherry pie mix and pineapple in 9 x 13-inch pan. Sprinkle cake mix on top. Add coconut and pecans for top. Pour melted butter over all. Bake at 325° for 1 hour.
Blend drink mix into mayonnaise. Combine carrots, raisins and mayonnaise. Mix well. Chill 1 hour and stir before serving.
Mix first 3 ingredients. Boil covered until tender. Use as little water as possible. Drain liquid; leave about 1 1/2 inches in bottom of pan.
Wash the roast in cold water. Mix the salt and pepper in a 9 x 13-inch cake pan. Roll the roast in the salt and pepper in pan. When all sides of roast are covered with salt and pepper wrap the roast tightly in heavy-duty foil, then wrap it again in white meat wrap paper. Lay it in the 9 x 13-inch pan and bake at 200° for 12 hours. Serve meat on bun and add your favorite barbecue sauce.
Cream butter; beat until smooth. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Blend in lemon extract. Add flour to creamed mixture, beating well until smooth. Pour into greased Bundt pan. Bake 1 1/2 hours at 275°.
Steam squash until almost done, then place in large mixing bowl. Add all other ingredients, except cheese. Mix well. Pour mixture into 9 x 13-inch casserole (sprayed with Pam). Bake at 350° for 25 minutes or until set. Top with grated cheese and bake 5 minutes longer.
Melt margarine in saucepan. Add celery and onion. Cook over low heat about 5 minutes. Do not brown. Stir in flour. Add milk (all at once). Cook, stirring until thick and boiling. Remove from heat and stir in tuna and salt. Quickly add egg yolks. Fold in egg whites. Turn into greased 9-inch pie pan. Bake at 325° for 45 to 50 minutes, until knife inserted in center comes out clean. Serve hot.
Blend butter and sugar, then add oats. Sift dry ingredients. Add dry ingredients to oats. Stir in raisins and milk. Mix thoroughly. Roll into balls. Place 3-inches apart on baking sheet. Bake at 350° for 12 to 15 minutes or until golden brown. Makes 4 dozen.
Dip cookies one at a time in milk. Layer a Pyrex dish, any size, with cookies, layer of Cool Whip. You'll have 2 layers of each. Cover with foil and freeze. Take out 1 hour before serving.
Mix sugar and oil; add eggs and mix. Sift flour and spices. Add to mixture. Add prunes. Drop in nuts and mix. Pour into greased and floured tube pan. Bake at 300° for 1 hour.
Roll out pizza dough. Pinch sides together to make 1 long dough. Put meat of your choice in first (put in middle). Sprinkle cheese over meat. Add veggies. Season to taste. Roll longways and curve it into a semi-circle. Brush a beaten egg over the top. Put on big cookie sheet. Do not use Pyrex. Bake in 350° oven for 35 to 45 minutes, until golden brown.
Cream butter or margarine with 3/4 cup sugar and lemon rind until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift together flour, salt and soda. Blend into creamed mixture. Spread batter in 12 x 8-inch baking pan. Cover batter with jam. Beat egg whites until stiff, but still moist. Add 1/4 cup sugar, beating until meringue forms stiff peaks. Fold in nuts. Spread on apricot jam layer. Bake at 350° for 45 minutes or until firm. Cut into squares and cool. Makes 48 (2-inch) squares.
Brown sliced pork with garlic. Remove garlic and drain oil. Add soup and 1 cup water. Add corn and seasonings. Simmer about 1/2 hour. May add more seasoning to your taste. Serve over rice. Children love this and it's simple and easy, great for working moms.
Sift dry ingredients together and add butter and milk. Beat 2 minutes. Add egg whites, vanilla and lemon and beat 2 minutes. Blend in chopped walnuts. Pour into well-greased and lightly floured 8 x 8-inch pan. Bake at 350° for 40 to 50 minutes. Cool and cut cake into 4 squares. Frost with Checkerboard Frosting.
Mix well and put in spice shaker. Sprinkle on poultry as desired.
Fry onion in 1/2 stick butter until golden brown. Add tomato pulp and chili. Cook for 15 minutes. Add cheese and cook until melted and smooth. Use as dip for crackers, Fritos or potato chips.
Cut zucchini lengthwise into halves. Cut each half diagonally into 1/4-inch slices. Cut mushrooms into 1/2-inch slices. Mix cornstarch and water. Heat wok or electric skillet until 1 or 2 drops of water bubble and skitter. When sprinkled in wok, add vegetable oil; rotate wok to coat side. Add onion and garlic; stir-fry until garlic is light brown. Add zucchini, mushrooms and salt; stir-fry 2 minutes. Stir in chicken and soy sauce. Heat to boiling; stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Makes 4 servings.