HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 3/4 cup flour, sugar, salt and yeast. Heat milk and margarine to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed on mixer. Add 1/4 cup flour. Beat at high speed for 2 minutes. Stir in enough flour to make soft dough. Knead 2 to 3 minutes on floured board. Divide dough into 12 even pieces, shape in balls and put in greased round 8-inch pan. Let rise until double in size. Bake at 375° for 20 to 25 minutes.
Combine cream cheese, peppers and beef. Spread about 1 tablespoon onto tortilla and roll up. Then slice about 1/2-inch thick.
Bake wings at 350° for 30 minutes. Melt margarine and stir in remaining ingredients. Coat cooked wings with sauce. Bake for 10 minutes.
Put in a bowl. Mix around in bowl to coat pieces with flour, then add to batter, mix well and bake at 350° for 1 hour and 15 minutes.
Combine ingredients. Stir well and pour into pie shell. Bake at 350° for 30 minutes. Tastes great with vanilla ice cream!
Clean and cook beets. Mix all remaining ingredients and pour over cooked beets. Cook another 15 minutes. Pack in jar and seal.
In a mixing bowl, cream butter and brown sugar. Combine oats, flours and wheat germ. Gradually add to creamed mixture. Press into a greased 9 x 13-inch pan.
Mix well and put in a greased angel food tin with foil over top. Steam in a large roaster for 1 1/2 to 2 hours. Top with sauce.
Mix graham cracker crumbs, sugar and margarine. Press into 9 x 13-inch pan. Bake at 325° for 7 to 8 minutes. Cool. Mix powdered sugar, eggs and softened margarine for 15 minutes at low speed on mixer. Medium speed for hand mixture. Spread over cooled crust and add bananas and crushed pineapple. Top with Cool Whip and chopped nuts.
Combine flour, salt, sugar and black pepper. Beat eggs lightly. Add red and green bell pepper, green onions and corn to eggs. Add 1/2 cup cheese to mixture. Add flour mixture. Put into a casserole dish. Sprinkle 1/2 cup of cheese on top. Bake at 350° about 45 minutes, until brown. Serves 6.
Heat oven to 400°. Mix vegetables, chicken and soup in 9-inch pie plate. Mix remaining ingredients with fork until well mixed. Pour into pie plate over chicken mixture. Bake at 400° for 30 minutes or until golden brown.
Score fat edges of meat. Place in shallow dish. Combine remaining ingredients. Pour over steak. Let stand 3 hours at room temperature or 6 hours in refrigerator, turning steak several times. Remove steak from marinade. With paper towels, remove excess moisture. Cook over hot coals about 12 minutes on each side for rare or 15 minutes on each side for medium. Brush occasionally with the marinade. Carve meat across grain in thin slices. Makes 6 to 8 servings.
Mix together the flour, baking powder, salt and soda. Cream together the margarine, egg and sugar. Add alternately with dry ingredients to creamed mixture the buttermilk. Fold in the bran cereal and cheese. Spoon into well-greased loaf pan. Bake at 350° for 30 to 45 minutes.
Mix pineapple with vanilla pudding. Add fruit cocktail, lemon pudding, and mandarin oranges. Fold in 1 large container of whipped topping. Chill and serve. Makes a large bowl full.
Combine sugar, oil, vanilla, eggs, lemon juice and salt in a mixing bowl. Beat well. Mix flour and soda. Add to first mixture and beat again. Add apples and pecans; mix well. Bake in tube type pan which has been greased and dusted with flour. Bake 1 1/2 hours at 325°. (Bundt pan is also good to bake in. Good without icing.)
Mix egg yolks (save whites for meringue), sugar, cocoa and flour. Add salt and milk. Mix well. Cook until thick. Remove from heat. Add margarine and vanilla. Pour while hot into browned pie shell. Beat egg whites. When stiff, beat in 6 tablespoons of sugar. Top pie and brown in 350° oven.
*Or, use 2 cups Monterey Jack cheese with jalapeno peppers for a hotter taste.
Mix together ingredients in small bowl. In a skillet, place vegetable oil or melted butter or spray with Pam. Drop from spoon into a skillet. Fry until brown, then flip over and brown other side. If using grease, blot on paper towels and serve.
In large bowl, combine beef, bread crumbs, egg, Parmesan cheese, milk, onion powder, garlic salt and pepper. Form into 20 meatballs, using a rounded tablespoon for each. In large skillet, brown meatballs in oil; drain excess fat. Sprinkle meatballs with paprika; add onion. Cover; cook over low heat 10 minutes. In medium bowl, combine gravy and sour cream; pour over meatballs. Heat slowly, basting meatballs frequently. Do not boil. Serve over noodles. Garnish with chopped parsley, if desired. Makes 4 servings.
Sift together flour, cornmeal, baking soda, powder, sugar and salt. Mix with buttermilk, oleo and eggs. Pour into a greased and floured 9-inch square pan. Bake 30 minutes at 400°.
Boil the cranberries in enough water to cover them. Cook until all pop open. Then add the sugar. Boil until thick. Skim off white foam.
Mix butter, flour and sugar well. Add eggs, one at a time. Beat until fluffy. Add milk, vanilla and coconut. Bake at 325° for 45 minutes or until firm and golden brown.
Cook together until thick the cherries, sugar, pineapple and tapioca. Then mix together remaining ingredients. Sprinkle half this mixture in a baking dish. Pour in cherry mixture and place remainder of crumb mixture on top of filling. Bake 30 minutes at 350°.
Mix all together, spread on each half of bun. Bake on cookie sheet in oven at 350° until cheese is melted and golden brown, about 15 minutes.
Mix jello according to package directions, mixing in fruit and using juices of thawed fruit or berries to equal water needed. Lightly grease a 4-quart bowl or cake pan. Cut up cake into 2-inch squares. Alternating cake and jello, fill container. Refrigerate until set, approximately 3 hours. Whip the cream and use it to frost the jello cake after it has been turned out onto a serving dish.
Cream sugar and butter. Add remaining ingredients. Mix and bake at 350°. Can add fresh fruit to this cake before baking. Bake in a 9-inch baking pan.
Mix all ingredients together. Cook in uncovered casserole dish for 1 1/2 hours at 350°.
Dissolve yeast in water. Stir in flour and oil. Knead on slightly floured board for 3 minutes. Place dough in buttered bowl, turn to butter top, cover and let rise in a warm place until doubled in size. Punch down and on floured surface roll into size of your pizza pan. Bake at 425° oven for 5 minutes. Add your pizza toppings, then bake for up to 10 minutes more or until cheese melts.
Mix together spinach, mushroom soup and cream cheese. Add French fried onions. Put remaining onions on top. Bake in a 300° oven about 30 minutes or until hot.
In microwave, brown ground chuck in covered dish for 5 minutes. Stir, adding onion and bell pepper. Season with oregano and garlic salt with parsley to taste and cook, covered, for an additional 5 minutes. Place English muffins in pan, sprinkling Parmesan cheese over each. Spoon about 2 tablespoons of tomato sauce over each muffin. Top with ground chuck mixture, about 1 tablespoon more tomato sauce and top with Mozzarella cheese. Bake in regular oven for approximately 10 to 15 minutes at 450°, or until cheese is melted. Serves 8.
Melt butter, stir in chocolate wafers and press into an 8-inch pie plate. Melt marshmallows in milk. Cool; add creme de menthe and creme de cacao. Fold in whipped cream. Pour into shell. Freeze. As served, garnish with whipped cream.
Add all ingredients (except chicken) to melted butter. Stir to mix. Add chicken and marinate for 3 to 4 hours. Barbecue or bake at 325° for 45 minutes, basting often.
In large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid; set aside. In the same kettle, saute onion in the butter until transparent or soft. Stir in salt, pepper and flour. Gradually stir in milk, stirring constantly, until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid, depending on desired thickness. Heat thoroughly. Serve. Makes about 2 1/2 quarts. Serves 8 to 10 people.
Boil sugar, water and butter until it reaches soft ball stage. Add vanilla and pecans. Stir to coat. Pour onto waxed paper and separate and cool. Delightful!!
Cream sugar and margarine. Blend in hot water and cool. Add egg and stir well. Add dry ingredients to creamed mixture, then applesauce, raisins and nuts. Bake in a greased tube pan or Bundt pan at 350° for 45 minutes.
Mix all ingredients in gallon glass jug. Shake and blend well. Shake jar once a day. Store in dark place 3 to 4 weeks. Strain Kahlua and place back in jug.
Boil fryer; place in refrigerator until cool. Take off grease and take chicken out. Debone. Heat chicken broth up. Add soups. Simmer 15 minutes. Add chicken. Mix with cooked spaghetti.
Spray an 8-inch round baking dish with nonstick spray coating. In a large mixing bowl beat eggs and egg whites until foamy. Beat in milk, honey and vanilla. Stir in bread cubes. Pour into the prepared baking dish. Bake in a 325° oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. To serve, spoon warm pudding into dessert dishes.
Remove cantaloup seeds and scoop out pulp. Puree all ingredients in blender except ice cream. Add ice cream and blend just long enough to mix.
Mix together. If you have time and energy, separate the egg; add the yolk to the mixture and lastly, fold in stiffly beaten egg white. Bake on hot griddle. Serves 2.
Separate cauliflower into flowerets. Cook in small amount of boiling salted water for 10 minutes; drain well. In a greased 2-quart dish, combine soup, mayonnaise, curry powder and cheese. Add cauliflower and blend. Toss bread crumbs with melted oleo and sprinkle on top. Bake, uncovered, at 350° for 40 minutes. Serves 4 to 6.
Mix the first 4 ingredients well, stir in blueberries. Pour into a greased bundt pan and bake one hour at 350°.
Slice the cold leftover potatoes. Fry with the onions in the hot shortening. When nicely browned, stir in the eggs, add salt and pepper. Fry a few minutes longer until eggs are cooked. Good breakfast or light supper dish. Add a little ham if desired. Serves 4-6.
In large bowl, gently mix together kidney beans, Northern beans, tomato, onion and parsley. Squeeze lemon juice over the mixture. Add olive oil and gently toss bean mixture. Makes 6 servings.
Combine sugar, cocoa, flour and cornstarch. Add eggs, melted butter and evaporated milk. Add vanilla, salt, pecans and coconut. Pour into uncooked pastry shell. Bake at 300° to 325° until firm to the touch in center of pie.
Cook broccoli to crisp-tender. Place turkey in 9 x 13-inch baking dish. Cover with broccoli, top with cheese and cover with mixture of milk and soup. Bake at 350° for 25 minutes. Cover with onion rings and bake 5 minutes.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake at 350° for about 30 to 40 minutes or until brown. (Freezes well.)
Mix broccoli, grapes, bacon, onions and almonds; set aside. Mix mayonnaise, vinegar, sugar and raisins. Refrigerate both mixtures separately overnight, then mix together.
Brown beef and onions. Add potatoes, carrots, celery, cabbage, tomatoes and water. Heat to boiling. Add rice. Add remaining ingredients, except cheese. Cover and simmer 1 hour. Sprinkle with cheese.
Combine items in a microwave casserole bowl. Season to taste with salt, pepper and minced garlic (optional). Heat in microwave for 5 to 6 minutes.
Drain ham thoroughly and flake apart. Mix together with mayonnaise, sour cream, margarine, garlic salt and parsley flakes. Split and half bread. Place bread on foil lined baking sheet. Spread margarine on bread. Place sliced Mozzarella over margarine. Spread ham mixture over Mozzarella and top with grated cheese. Heat in 400° oven until bread is heated through and cheese is melted. Ham bread can be topped with olives, green peppers, onions, etc., if desired.
Melt margarine in 4-quart Dutch oven. Saute green onion and carrots in melted margarine. Add rice. Cook, stirring occasionally, until rice is opaque. Add bouillon, thyme and water. Cook over high heat until mixture comes to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed. Stir in parsley. Serve. Serves 12.
Slice cucumbers in thin slices. (Do not pare.) Slice onions in thin rings. Cut peppers in fine strips. Dissolve salt in ice water and pour over sugar and spices and bring to boil. Add drained vegetables and heat to boiling point. (Do not boil.) Pack into sterilized jars and seal.
Pour chicken broth over stuffing mix. Combine all other ingredients except soup and cheese. Place in a 9 x 13 x 2-inch casserole dish. Cover and refrigerate overnight.
Cut beets fine; add water to cover and cook until tender. Drain well and let stand until next day. Add sugar to one gallon beet juice. Add enough black pepper that will stay on a ten cent piece. Cook for 10 minutes. When the beets and water are warm like milk, pour through a cheesecloth. Add the yeast spread on toast and 1 tablespoons raisins. Set in a warm place 10 days, then put through cloth again. Bottle it and in 10 days it is like Port wine.
Pour beans into pot and add the rest of the ingredients. Cook over low heat until cheese is melted and beans are hot.
Combine first six ingredients. Beat until smooth. Fold in berries. Pour filling into pie crust. Bake at 400° for 25 minutes. Remove from oven. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake an additional 10 minutes. Chill before serving.
In a large bowl beat eggs, stir in bread crumbs, cheese, salt (1 teaspoon) and dash of pepper.
Boil chicken breast and onions. Drain. Cut up. Heat broth and butter. Add flour, stirring constantly. Add salt and pepper. Cook 5 minutes. Add chicken, evaporated milk, onion and cut up eggs. Put into casserole and top with crust. Bake at 350° for 30 to 35 minutes.
Beat eggs. Add 1 can Eagle Brand and mix. Pour 2 more cans of Eagle Brand, Carnation and vanilla. Mix well. Pour in container. Fill rest of container with regular milk.
Mix all ingredients in the approximate order they are given, then press it all into 1 big greased loaf pan, or use 2. Bake, uncovered, at 350° for about 1 1/2 hours.
Wash and dry all vegetables. Break up lettuce. Cut up cucumbers and tomatoes. Add in string beans. Cube Mozzarella. Dice all the meats. Toss everything together. Add dressing. Toss again.
Melt butter; add onion and brown. Add meat, flour, paprika, salt, pepper and garlic salt. Stir in mushrooms, soup and sour cream. Simmer at 350° for 30 minutes.
Mix Crisco, sugars, vanilla and milk. Beat eggs, then add to the mixture. In a separate bowl, combine flour, soda and salt. Add this slowly to the creamed mixture. Stir in chocolate chips, pecans and oatmeal. Drop by spoonfuls and bake on a cookie sheet. Bake at 375 degrees for 8 to 10 minutes.
Pastry for 12 medium tarts. Combine all ingredients and beat well. Fill tart shell 2/3 full. Bake at 450° for 10 minutes. Lower to 250° for 15 minutes.
Mix the ingredients together in order given. Bake in moderate oven, 350°, for 35 to 40 minutes or until done.
Cream butter and sugar. Add eggs, one at a time, and beat well. Add flour, lemon extract and 7-Up. Beat again. Pour into tube pan and bake at 350° for 1 hour and 15 minutes or until done.
Combine cream, eggs, applesauce, brown sugar, vanilla and salt. Lightly toss bread, cheese and nuts. Place bread and cheese mixture in buttered 2-quart casserole. Pour cream mixture over bread mixture. Cover and let stand at room temperature 30 minutes or until bread is completely saturated. Preheat oven to 350°. Bake uncovered 50 to 55 minutes or until knife inserted near center comes out clean. Let cool at least 30 minutes before serving.
In a 13 x 9 x 2-inch glass pan, spread the apple filling. Sprinkle cake mix evenly over apple filling. Slice butter into strips and place over the cake mix. Sprinkle the walnuts or pecans over entire mixture; bake at 375° for 1 hour or until cake is golden brown. Serves 10 to 12.
Shred cabbage. In large iron skillet, add meat grease. Let grease and pan get warm on burner. Add cabbage and salt and water. Cover and cook until cabbage is tender, approximately 15 minutes.
Dissolve yeast in water; add other ingredients. Keep refrigerated. Bake 20 minutes in greased muffin pans at 350°. Fill the cups 3/4 full. Does not need to rise, just refrigerate and use at will.
1. To ensure the right consistency of whipped cream, chill the beaters and bowl in freezer before beating. The cream should be well chilled too.
Brown the onions and meat. Add mushrooms, salt, Worcestershire sauce, bouillon and flour. Blend well and bring to a gentle boil in saucepan for 5 minutes. Turn mixture into pie shell. Combine milk and biscuit mix; stir until smooth and pour over meat mixture. Bake for 25 minutes, uncovered, at 425°, then spread with sour cream and sprinkle with cheese. Return to oven another 5 minutes.
Blend sugar and egg white thoroughly. Add pecans. Drop on cookie sheet by tablespoons. Bake 30 minutes at 275°.
Blend together cake mix, 2 eggs, oleo and pecans. Pat into a buttered 9 x 13-inch pan. Mix cream cheese, powdered sugar and remaining egg. Spread over cake mixture. Bake at 350° for 30 to 45 minutes. Cut into squares and garnish with fresh strawberries.
Mix all ingredients well. Pour into greased loaf pan; bake at 300° for 1 hour or until brown on top.
Cut acorn squash in half, leaving seeds in place. Place in microwave, cut side down, punching the skin in several places and cook on High 4 to 5 minutes. Take seeds out. Put the melted margarine mixed with the white wine into each half. Sprinkle each half with 1/4 teaspoon of cinnamon. (Optional: Fill cavity with the mushrooms after the added cinnamon.) Cover and cook about 4 to 5 minutes on High. Let stand for 2 minutes. Serve.
Brown beef and stew meat in corn oil; add onion, bell pepper, garlic and saute until soft. Skim off excess grease. Add beans, tomatoes, jalapeno, cilantro, cumin, black pepper, chili powder, oregano, salt and green chilies. Simmer at least 2 hours. Line 4 large bowls with tortillas and spoon chili into each. Top with Cheddar cheese and onions. Can be made before game starts. Watch game while chili cooks. Makes 4 to 8 servings.
In large skillet, brown ground turkey, green pepper and onion; drain well. Stir in remaining ingredients. Cover; simmer 15 to 20 minutes, stirring occasionally until thoroughly heated. Serve on buns. Makes 6 servings.
Boil first 4 ingredients for 1 minute. Stir in peanut butter and vanilla. Pour over oats. Drop spoonfuls onto wax paper. Cookies will firm as they cool.
In a blender for each shake, combine 3 squirts chocolate syrup, 1/2 pint ice cream, 2 cups skim milk and 4 ice cubes. Blend on high until smooth and icy. Serve with straws in soda fountain or other tall glass.
Mix first 4 ingredients. Add the remaining ingredients and mix well. Grease and flour 2 loaf pans. Pour batter in pans. Bake at 350° for approximately 1 hour.
Drain pears and use juice to heat and dissolve jello and gelatine. After jello is dissolved, add cream cheese and stir to melt. Then add pears that have been mashed fine with a fork. Add nuts and Cool Whip with gelatine and pears. Stir to mix thoroughly. Pour into mold to congeal.
Blend first 6 ingredients then add cooked rice and tomatoes. Pour all into a greased casserole dish and bake at 350° for 45 minutes. Sprinkle cheese on top. Bake 15 minutes more.
Mix corn, egg, sugar and milk together in mixing bowl. Add melted butter. Stir crushed crackers on top. Stir; pour into buttered baking dish (2-quart size) and bake about 45 minutes at 350°.
Heat oven to 350°. Peel, core and slice apples into ovenproof casserole. Melt stick of margarine. Add flour, sugar and vanilla. Sprinkle apples with 1/4 cup sugar and cinnamon. Cover with crumb mixture. Bake about 30 to 40 minutes, until juice bubbles up.
Beat all ingredients except whipping cream and peaches with a wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary).
Drain the pineapple and mix juice and pudding until thickened. Fold in pineapple chunks, oranges and bananas. Refrigerate until serving. Garnish with Cool Whip. Makes 6 servings.
Heat bacon grease in a heavy skillet. Gradually add flour, stirring constantly, until roux becomes light brown. Add onion, green pepper and celery. Cook for 5 minutes. Cook grits according to package directions. Add to roux. Add tomatoes and ham. Sprinkle with bacon and serve immediately. Serves 6.
Cook chicken with onion and garlic in chicken broth 25 minutes. Add rice and simmer until done.
Cut cheese in chunks and melt in double boiler. When completely melted, add remaining ingredients. If not thick enough, add either flour or cornstarch and water. Better when made a couple of days in advance and should be kept warm while serving.
Combine soy sauce, brown sugar, garlic, rum, ginger, 1/2 teaspoon pepper and 1/2 teaspoon season salt in a medium mixing bowl. Mix well. Shake remaining pepper and season salt on steaks. Pierce steaks repeatedly with fork. Place in shallow pan. Pour marinade over steak. Cover and refrigerate for 2 to 6 hours. Grill. Enjoy!
Coat nuts and coconut with 2 tablespoons flour and mix well. Add apples, nuts, coconut and flavoring. Bake in tube pan for 1 hour and 25 minutes at 350°.
In a bowl, stir cornmeal, flour, baking soda and salt. In another bowl, stir egg, buttermilk and onion. Mix liquid into cornmeal until dry mixture is moistened. In skillet, add enough oil to make 1/2-inch. Drop batter by tablespoons into oil. Fry until golden, turning once. Makes 24.
Preheat oven to 300°. In medium bowl, stir together flour, sugar and cream until the dough forms a ball. Turn dough out onto a surface dusted with flour. Fold dough in half and knead 5 to 7 times, adding just enough flour to keep dough from sticking to hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter, coat with flour. Cut dough and place on baking sheet coated with spray. Space 1-inch apart. Bake for 10 minutes or until golden brown. Makes 10 to 12 biscuits.
Crumble cornbread and bread together; add onion soup mix, sage, pepper, salt and seasoning. Stir in eggs, celery soup, chicken soup and enough broth to make a very moist dressing. Put in greased pan and bake at 400° for 35 to 40 minutes.
Mix first 7 ingredients in a large bowl. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Cream together the next 4 ingredients and ice when cool.
Mix all ingredients and bake in greased dish for 30 minutes. Take out of oven, stir and return to oven. Bake 15 to 20 minutes longer.
Melt oleo in water in saucepan; add to stuffing, mixing well. Add egg and sausage, mix well. Chill 1 hour, then shape into pecan size shape. Cut bacon slices into thirds. Wrap each piece of stuffing mixture with bacon and fasten with a wooden pick. Place on rack in a shallow pan. Bake at 375° for 35 minutes or until brown and crisp, turning at halfway point in cooking. Drain on paper towels and serve hot. Garnish with cherry tomatoes and parsley.
Mix ingredients except milk. Mix dry ingredients until they resembles coarse corn meal. Add milk and blend until dough pulls away from sides of bowl. Turn out on lightly floured surface. Knead lightly and roll 3/4 inch thick. Place on lightly greased pan and brush tops of biscuits with butter. Bake in a very hot oven at 475° for 12 to 15 minutes.
Beat margarine and peanut butter until fluffy. Gradually add sugars, beating well. Add eggs and vanilla and mix well. Combine oats and soda. Add to margarine mixture. Mix well. Add chocolate morsels. Drop by tablespoonfuls onto ungreased baking sheet. Bake at 350° for 9 to 11 minutes. Cool on cookie sheet 5 minutes; remove to wire rack to cool completely. Yields 7 dozen.
Boil chicken and debone. Chip up chicken in baking dish. Add one can of cream of chicken soup and 1 can of chicken broth. Place chicken mixture in baking dish. Put milk in heated shortening and do not stir. Pour into flour and mix, then crumble over chicken mixture. Bake until brown on top for about 30 minutes at 350°.