HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together the bread flour, dry yeast and salt. Add warm water and mix 10 minutes. Let rise 1 hour. Divide dough into 2 pieces and ball up. Let rest 15 minutes. Roll out piece to size of pan and put on pan. Put on desired toppings. Bake at 425° for 20 minutes.
Cut fish into pieces approximately 2 x 2-inch. Sprinkle with salt and pepper. Blend garlic with the oil. Place fish in oil for about a minute. Mix the Cheddar and bread crumbs together. Remove fish pieces from oil; drain off a bit and then roll in the crumb/Cheddar mixture. Place on baking pan and bake in hot oven (450°) for 12 minutes or until browned.
Cut beef cubes into bite-size pieces (partially freeze beef cubes for easier cutting). Saute cubes in frypan with butter or margarine, until tender. Add steak sauce and teriyaki sauce to beef. Simmer 2 to 3 minutes. Add pepper, mushrooms (cut in thin strips) and onion to beef. Simmer an additional 5 minutes, or until vegetables are tender-crisp. Serve over rice or noodles, or serve plain as a main dish.
Mix Cool Whip, lemon juice and condensed milk well. Add blackberries; stir until mixed. Pour into either 2 baked pie shells or 2 graham cracker crusts.
Combine first 3 ingredients and spread onto 32 toasted slices of rye bread. Top each with 1/4 slice Swiss cheese. Broil 2 to 3 minutes, until cheese melts.
Can omit oats or any of last 6 ingredients. Mix all in large bowl. Drop by teaspoonfuls onto cookie sheet about 1 1/2-inches apart. Bake at 325 F till lightly browned, 10-12 minutes. Makes 7 dozen.
Brown chicken in oil and remove. Brown onion in same pan and add remaining ingredients. Simmer for 30 minutes, then pour over chicken in baking pan. Bake, uncovered, for 1 hour at 325°.
Use firm unripe pears. Peel and core; using coarse blade, grind pears. Combine pears and sugar; cook mixture until pears are clear, about 35 minutes. Add the undrained pineapple, then cook a few minutes longer. Pour into sterilized jars and seal.
Sift flour and salt together. Mix sugar and butter together until creamy. Add eggs and beat well. Add the remaining ingredients and beat well. Bake at 350° for 1 hour or until done.
Blend first 3 ingredients and press in 9 x 13-inch pan. Bake at 300° for 20 minutes. Mix cream cheese, peanut butter, 1 cup confectioners sugar and 1 cup Cool Whip. Spread on cooled crust. Mix puddings and cold milk together and let stand for a few minutes. Pour over 2nd layer. Top with Cool Whip, drizzle with chocolate syrup and sprinkle with nuts.
Peel and slice peaches. Put in Pyrex dish. Mix all the other ingredients. Cover peaches with mixture. Bake at 400° for 25 to 30 minutes.
Preheat oven to 350°. Place fruit in a buttered 8 x 8-inch baking dish. Cut the crust from the bread slices and cut each slice into 5 fingers or strips. Place the bread fingers over the fruit. In a bowl, mix the sugar, flour, egg and butter. Pour over the fruit and bread. Bake for 35 to 40 minutes or until golden brown.
Cream first three ingredients and one tablespoon of water. Stir in flour and nuts, mix well. Shape into crescents. Place on ungreased cookie sheet. Bake at 350° for 15 - 20 minutes. Cool on a rack. Roll in powdered sugar.
In a large pan, melt oil, margarine, marshmallows and caramels. Stir in half the popcorn and remove from heat. Add candy, nuts and remaining corn. Mix well. Put in a 9 x 13-inch greased pan. Store in covered container.
Pare cucumber and quarter lengthwise. Remove seeds. Cut in small cubes. Seed green peppers and cut into cubes. Dice celery. Peel onion and chop coarsely. Cube hard-cooked eggs and toasts. Place cucumber, green pepper, celery, onion, eggs and toast cubes in individual serving dishes. Reserve for serving. Puree tomatoes. Combine with tomato juice, consomme, vinegar and salt in blender or food processor and blend well. Cover with aluminum foil and refrigerate for several hours. Serve in the reserved individual bowl with the rest of the prepared ingredients. Serves 4 to 6.
Saute onion and mushrooms in a small amount of oil. Add chopped broccoli and bouillon. Cover and simmer a few minutes. Add pimentos and milk. Simmer awhile longer. Take 1 cup cold milk and mix with flour. Add to soup. Cook until thickened. Reheat slowly, if needed.
Combine all ingredients in a large pot. Simmer 1 1/2 to 2 hours.
Cream butter; add sugar and cream thoroughly. Add eggs and mix. Use half the flour to dust the raisins, currants, citron, dates, figs and nuts. Mix spices with remaining flour. Add grape juice to creamed mixture and add remaining dry ingredients. Grease and line with brown paper a tube or loaf pan(s). Fill the pan(s) half full with mixture. Bake in a slow 225° oven for 3 hours or until done.
Bake in a 9 x 13-inch pan at 350° for 40 to 50 minutes. Sprinkle with 1/2 stick melted oleo and 2 cups crushed corn flakes before baking.
Grease round micro-proof baking dish, 7 1/4 x 2 1/4-inch or 8 x 1 1/2-inches; line bottom with plastic wrap. In small microwave-proof bowl, combine cocoa and 1/3 cup water; microwave on High 40 to 50 seconds or until slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into pan. Microwave on High 5 to 6 minutes without turning until cake begins to pull away from sides. Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool. Frost.
Cream shortening; add sugar gradually. Add the well beaten eggs. Sift flour, baking powder, soda and salt together and add alternately with the sour milk and mashed bananas. Add vanilla (nuts if desired). I prefer walnuts. Pour into greased and floured layer cake pans or loaf pans. Bake in 350° oven or low about 1 hour.
Butter 8 x 8-inch baking dish. Place blackberries in bottom of dish. Combine in bowl the Bisquick mix, sugar, cinnamon and nutmeg. Sprinkle over berries and place pieces over sprinkled mixture. Bake at 350° for 50 to 60 minutes.
In bowl combine melted butter, onion, salt, cottage cheese, broccoli and beaten eggs. Blend and stir in the muffin mix. Pour into greased 9 x 13-inch cake pan. Bake 20 to 25 minutes at 375°. Cut into serving squares.
Mix cake as directed, adding pudding mix last. Bake in two 9 x 13-inch pans. (Will be thin.)
Cream butter and sugar (on No. 8 of the mixer) until fluffy. Add eggs, one at a time. Reduce mixer speed (to No. 2). Add flour and cream alternately. (Beat after each addition.) Spoon into well-greased 10-inch tube pan. Put into cold oven to bake at 350° for 1 hour and reduce heat to 325° to continue baking until done (about 20 minutes).
Grease and flour 4 (1 pound) cans (coffee cans). Fill about half full. Bake at 350° for 1 hour. Make at least 1 day before using, add nuts and raisins if desired. This can be cooked in bread loaf pans. (I add 1 cup raisins and 1 cup nuts.)
Put oil in a frying pan. Add green beans and tarragon. Cook over medium heat for 5 minutes. Add sugar, salt and pepper. Continue cooking another 5 minutes, until sugar is dissolved and green beans are tender yet still crisp.
Beat eggs; add sugar and mix well. Combine flour, baking powder and spices. Add to eggs and sugar mixture. Add vanilla, nuts and dates. Bake at 350° for an hour or until loaf leaves the sides of pan.
Mix vegetables, water chestnuts, mayonnaise and cheese in large bowl. Put in buttered 2-quart casserole. Add crumbs to melted oleo and sprinkle on top. Bake at 350° for 30 minutes. Serves 10.
Brown meat and drain. Add all ingredients in Dutch oven and simmer at least an hour. Serve with crackers, cornbread, Fritos and cheese.
Place baked beans in a 13 x 9 x 2-inch baking dish. Prepare pork chops. Season with salt and pepper to taste. Spread lightly with mustard, sprinkle with sugar and spread with catsup. Arrange over beans. With toothpick, attach slice of onion and lemon to each piece. Bake in slow oven (325°) for about 1 1/2 hours or until fork-tender.
Sprinkle with seasoning. Place in bag. Pour in wine, tie and refrigerate overnight. Cut 6 1/2 inch slits in top of bag. Place on roasting pan and bake at 325 degrees for 50 to 60 minutes or 140 degrees on meat thermometer.
Mix yeast and warm water, stirring until dissolved. Mix sugar, margarine and egg. Add yeast liquid.
Preheat oven to 375°. Place sweet potatoes in a greased baking dish (8 x 8 x 2-inch). In a saucepan, combine margarine, brown sugar, honey, cinnamon and salt. Bring to a boil over low heat. Evenly spoon over sweet potatoes. Bake, uncovered, for 30 to 35 minutes. May also top with nuts, if desired, before baking.
Stir flour, Crisco, salt and egg. Add milk. Roll out on waxed paper covered with flour. Roll as thin as you can. Freeze on wax paper in layers. Cook until tender in hot boiling chicken broth. For many dumplings, you will need to make more than one recipe.
Combine all salad ingredients. Ingredients and proportions may be varied to taste. Marinated artichoke hearts are an excellent addition.
Add a little flour to the drippings. Stir well and cook until a light brown, then pour in some hot water, stirring steadily until it thickens.
Combine sugar and cocoa in 2-quart glass bowl. Stir in milk and butter. Cook, uncovered, in microwave for 4 minutes on High or until mixture comes to full boil. Stir well. Continue cooking 1 minute on High. Remove from oven and stir in vanilla. Add oats and walnuts; stir. Let cool 5 minutes. Add raisins and marshmallows. Stir until swirled. Drop by teaspoon on waxed paper. Refrigerate to set. Makes 5 dozen.
Mix the ingredients on low speed of a mixer. Put it on medium speed for 2 minutes. Pour the mixture in a 9 x 13-inch pan and bake as directed on the box.
Place a kettle on the stove and let water come to a boil. Snap green beans; wash in cool water and drain.	Add to the boiling water and precook beans for 20 minutes. Drain and set aside. Wash chicken pieces in cool water; drain and pat dry to remove water.
Preheat oven to 400°. Slice potato lengthwise into 1/4-inch ovals, then slice each oval into lengthwise matchsticks. Coat baking sheet with 3 sprays of vegetable oil. Combine egg whites and Cajun spice in a bowl. Add potatoes and mix to coat. Return to baking sheet, leaving a little space between. Cook on bottom shelf. Bake 40 to 45 minutes until crispy, turning often.
Cook and drain broccoli (not completely). Mix next 6 ingredients together. Lay broccoli in bottom of a 9 x 13-inch pan and pour mixture over broccoli. Cover top with crumbled crackers and bake at 350° for 45 minutes.
Mix butter, sugar and vanilla. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400°. Roll dough in 1-inch balls. Place on ungreased baking sheet. (Cookies do not spread.) Bake 10 to 12 minutes. Do not let brown.
Grate zucchini squash and place in the bottom of a greased baking dish. Place cheese slices over zucchini, and dot with butter. Spread rice evenly over cheese; then cover with onion, mushrooms and bacon bits. Mix water with soup and pour over this layer. Sprinkle generously with All-Season seasoning, then top with bread crumbs. Bake at 350° for 45 minutes. Cook on bottom rack of oven.
Layer potatoes, hamburger and onion in baking dish. Pour soups over top. Bake at 350° for 1 1/2 to 2 hours. When 3/4 done, stir soups in the potatoes.
Form into balls about the size of a silver dollar. Simmer in the Sauce for about 30 minutes.
Mix all ingredients together, except crust. Put in graham cracker crust. Freeze and store in refrigerator until ready to serve.
Mix oleo, sugar and jello. Add flour, baking powder and vanilla. Add eggs and mix well. After mixing, roll into balls and press flat with a glass. Bake at 400° for 8 minutes.
Spread biscuit dough onto greased pizza pan. Spread half a jar of pizza sauce over dough. Combine cheeses and spread over sauce. Layer pepperoni, onion and olives. Preheat oven to 400° and cook 15 to 20 minutes or until crust is light brown.
Preparation Time: 25 minutes. Rising Time: 2 hours. Baking Time: 20 to 25 minutes. Oven Temperature: 375°.
Cook macaroni until tender and drain. Fry meat, onion and bell pepper together until meat browns and the onion and pepper are tender. Mix these together and add remaining ingredients. Mix well. Salt and pepper to taste. (Chop a large jalapeno pepper and add to mix if you like hot and spicy taste.) Put in casserole dish and bake for 30 minutes in moderate oven.
Melt butter. Add flour and nuts. Pat into bottom of 10 x 13-inch pan. Bake at 325° for 10 to 12 minutes; cool.
Make crumbs of top 3 ingredients. Put in 11 x 5 x 1 in. pan. Bake for 10 min. Mix the rest together, cook and pour on crust. Bake for 25 min. Beat 6 egg whites. While beating, add 1-2 Tbsp. sugar and 1 tsp. vanilla, beat till stiff. Pour on cake and bake till golden. Very good!
Sift flour 3 times with baking soda and salt. Cream the butter and both sugars until soft and well blended (but not fluffy). Add egg, peanut butter and vanilla. Mix thoroughly. Stir in flour. Knead in bowl until dough is smooth. Divide into 2 parts and roll each part into a roll. Cut into 1-inch pieces. Place pieces 1 inch apart on ungreased baking sheets. Press with the tip of a fork to form crisscrosses on top. Bake in 350° oven for 12 to 15 minutes. Yields approximately 3 dozen.
Mix in container (1 gallon) with water enough to make 1 gallon. Ready to serve. Makes 1 gallon.
Slice meat into 1/2-inch strips and marinate in mixture for several hours, turning frequently. Can be cooked in wok with Chinese vegetables or a mixture of soft kidney beans, snow peas, sliced onions, celery, artichoke hearts and carrots. Do not overcook vegetables.
Blend cake mix, pudding mix, water, eggs and oil in a large mixer bowl; beat at medium speed with electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Frost with Coconut Cream Frosting.
Have cream cheese at room temperature. Chop beef and onions. Mix first 5 ingredients well. Form into log and roll in nuts. Wrap in foil and refrigerate or freeze. Serve with crackers.
Brown chops; pour off fat. Season with salt and pepper. Add remaining ingredients. Cover and simmer 30 minutes or until rice is done. Stir often.
Mix sugar and butter. Add other ingredients, mixing well. Roll into small balls. Place on cookie sheet and press with bottom of glass dipped in sugar. Bake at 325 to 350 degrees about 10 minutes.
Thaw okra in microwave. In a medium saucepan, add all vegetables. Add salt, pepper and Cajun seasoning to your family's taste. Go easy on the salt because most tomatoes already have salt. Cook until tender, 10 to 15 minutes.
Combine all ingredients except 1/2 cup chocolate chips; mix well. Fold in 1/2 cup chips. Spoon batter into greased and floured 12 cup tube pan. Bake at 350° for 1 hour or until cake tests done. For Teflon lined pan, reduce heat to 325°.
Preheat oven to 325° to 350°. Saute chicken in butter. Combine the other ingredients. Arrange chicken in baking dish and pour the mixture over it. Bake one hour. Serve over 1 cup white or wild rice.
Let cream cheese soften. Add remaining ingredients. Mix well. Shape into a ball. Refrigerate several hours before serving. Serve with crackers.
Brown ground beef in skillet; drain excess fat. In ground beef, brown 1/2 bell pepper and 1/2 onion. In crock-pot, add beef mixture, tomato paste, tomatoes and rest of onions and bell peppers. Cut sausage into 1/2 inch thick slices; add to beef mixture. Cut jalapeno pepper into small pieces and add. Add salt and pepper to taste. Simmer until sausage is tender. Garnish with cheese and serve crackers. Enjoy.
Boil and debone fryer. Save broth and cook spaghetti until tender. Add to broth, chicken and all soups and tomato sauce. Do not dilute but may rinse out cans with a little water. Spaghetti will freeze.
Brown hamburger meat with chopped onion and drain grease. Add tomatoes, Ro-Tel and mushrooms. Simmer for 30 minutes on low heat. Cook and drain spaghetti noodles (do not rinse). Add margarine and garlic salt. Stir gently until margarine melts.
Bring Karo to boil. Beat egg whites and salt until foamy. Slowly add sugar. Beat until stiff. Add hot syrup and beat well. Add vanilla.
Use a large baggie to crush cereal. Add next 4 ingredients into bag and shake. Dip chicken into margarine and toss in bag of cereal. Shake to coat each piece of chicken. Bake at 400° on greased pan for about 20 minutes or until juices run clear.
Sift together first 6 ingredients. Work shortening with spoon until creamy. Add sugar gradually, while continuing to work until light. Add eggs; beat well with spoon. Add flour mixture alternately with milk, blending well with spoon with each addition. Add nuts and enough of 1/2 cup flour to make a soft, easily handled dough. Chill 1 hour or longer. Roll dough on floured board to 1/2-inch thickness; cut out with floured doughnut cutter. Form trimmings into a ball; roll and cut as before.
Mix together and let raise in warm place. (I set bowl in oven with the light on.) Stir down and let raise 1/2 hour and bake in deep fat.
Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 cups.
Mix Bisquick, water and refried beans. Put in greased casserole dish. Layer other ingredients as listed. Top with sour cream, green onions and tomatoes. Serve with taco chips.
Melt bars and one-half cup butter over very low heat. Beat remaining one-half cup butter and sugar in a medium size bowl until fluffy. Add eggs, one at a time; beat well. Add flour and baking soda alternately with buttermilk. Stir until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured Bundt or 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes, or until top springs back when lightly touched with fingertips. Top will be quite dark. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely. May be frosted if you wish.
Mix first 6 ingredients. Let stand for 1 hour. Preheat oven to 400°. Foil cookie sheet. Place wings on cookie sheet. Sprinkle with garlic powder. Baste chicken with mixture. Cook for 1 hour, basting every 15 minutes.
Line 13 x 9-inch pan with foil; butter foil. In large pan, combine sugar, margarine and evaporated milk. Bring to boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and chocolate chips; blend until smooth. Stir in cashews, caramels and vanilla.
Cut unpeeled cucumbers and slice onions. Combine onions, salt and cucumbers. Soak in water for 3 hours. Rinse with cold water. Drain off. Combine last ingredients. Heat to boiling, stirring to dissolve sugar. Add pickles and onions. Heat to boiling. Place in sterile cans and seal at once. Yields 5 pints.
Cut butter in small chunks and scatter over top of nuts. Place nuts in 450° oven. Stir often until butter is melted. Remove and stir in salt to taste; let cool.
Pat into 13 x 9-inch pan and bake at 350° for 20 minutes or until light brown.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when mixture reaches a full rolling boil. Remove from heat and add oatmeal, nuts, vanilla and peanut butter. Mix well and spoon onto wax paper. Let cool completely and serve.
Mix water, yeast, oil and flour to make crust. Let rise until dough is doubled. Mix sauce and paste together. Roll dough out after punching down. Place on pizza pan. Spread sauce on top. Top with your favorite pizza toppings. Bake at 350° for 20 to 25 minutes.
Put sugar, cold water and spices (tied in a bag) in an enamel or stainless pan. Bring to a boil; boil for 10 minutes. Put in tea leaves (tied in a bag). Add 12 cups hot water and juices. Steep 5 minutes. Strain if desired.
Thoroughly cream the shortening and sugars. Add egg yolks, milk and vanilla; beat well. Sift together dry ingredients; add to creamed mixture. Chill dough 1 hour.
Mix the first 3 ingredients in a bowl. Microwave on High 19 minutes. Every 5 minutes, stir and turn bowl. Beat the egg whites stiff. Pour sugar mixture into egg whites and beat until stiff and mixture loses glossy color (about 12 to 15 minutes on high speed). Add nuts and vanilla. Pour into greased pan. Cool and cut into squares.
Beat eggs thoroughly with sugar, dash of salt, corn syrup, melted margarine and butter flavoring. Add pecans. Pour into pie shell. Bake in moderate 350° oven for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool.
Cut caps off tomatoes and reserve. Scoop out deep hollow. Turn upside down to drain 15 minutes. Combine remaining ingredients and mix well. Stuff tomatoes with mixture and press caps on top. Refrigerate.
Mix together ingredients. Drop by teaspoonfuls onto greased and floured cookie sheet. Bake 10 to 15 minutes or until lightly brown. Remove from sheet immediately.
Pour 1/2 cup butter in saucepan. Add onions and saute until golden. Combine Feta cheese, cottage cheese, drained spinach and farina in large bowl. Stir in onion mixture. Add eggs gradually, stirring constantly. Season and set aside.
Mix all ingredients together. Fold in eggs, then broccoli. Place in casserole dish and top with Ritz crackers. Bake at 350° until bubbly.
Combine first 7 ingredients; beat well. Stir in pecans. Pour into pastry shell. Bake at 450° for 10 minutes. Reduce oven temperature to 350° and continue to bake for 25 minutes.
Leave sausage and grated cheese at room temperature, approximately 30 minutes. Mix together with paprika. Add Bisquick and mix well. Roll into balls and place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 100 balls!
Cook spiral noodles; drain. Let cool. Fry bacon until crisp. When cool, break apart. Drain tuna fish; let peas thaw, do not cook. Mix remaining ingredients and refrigerate.
Mix liquid ingredients, then sift and add dry ingredients. Mix well again. Refrigerate dough for several hours. Roll in small balls. Press flat with a glass dipped in flour on cookie sheet. Sprinkle cookies with sugar. Bake at 350° for 8 to 10 minutes.
Stir together first 3 ingredients. Add remaining ingredients. Cover; chill. Makes 8 cups.
Place chicken in a baking dish. Put Swiss cheese on top. Mix soup with wine. Pour over chicken. Sprinkle with crushed croutons. Drizzle melted margarine over top. Bake at 350° for 45 minutes.
Preheat oven to 350 degrees. Cream sugar and margarine until very creamy. Add egg yolks one at a time, beating well after each addition. Sift flour three times. Add soda to sour cream; stir well. Add flour and cream alternately to the sugar-margarine mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into well greased, lightly floured loaf pan. Bake for about one and a half hours, or until done.
Mix the first four ingredients and add melted white chocolate. Pour in 15 x 10-inch pan. Refrigerate 2 hours. Break into pieces.
Mix all dry ingredients first. Mix eggs in bowl and then add clam juice. Beat eggs and clam juice, then add the milk. Beat again, then pour into dry ingredients and stir. Add clams and stir again. Always stir in same direction. Heat oil, drop by teaspoon and fry until golden.
Reserve 1 cup cake mix. Mix remaining cake mix, 1 egg and oil in a bowl. Press in greased 9 x 13-inch baking pan. Beat reserved cake mix, cream cheese, sugar and 3 eggs in mixer bowl for 1 minute. Add milk and lemon juice. Mix well. Pour into prepared pan. Bake at 300° for 1 hour. Cool. Chill until serving time.
Cook egg noodles; drain. Mix tuna, cream of mushroom soup and milk together. Add noodles and bake at 350° for 20 minutes.
In a medium bowl, mix flour, butter and cream cheese until well blended. Shape soft dough into a flat ball. Wrap in waxed paper and refrigerate about 2 hours.
Fill blender with crushed ice. Add brandy, Southern Comfort and grenadine. Fill blender with pineapple juice. Blend until smooth. Enjoy.
Mix rice and soups in casserole dish. Salt and pepper pork chops and rub with Kitchen Bouquet. Place pork chops on top of rice mixture. Cover and bake at 400° for 30 minutes. Uncover and cook 15 to 30 minutes more.