HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast with the sugar. Add water and let stand for 5 minutes until foamy. Stir in the milk, egg and 1 tablespoon of the butter. Add flour and salt. Mix until well blended, cover with damp towel and let stand in warm place until doubled (about 45 minutes). Brush the insides of 4 three-inch flan rings (or tuna fish cans with both ends removed) and the bottom of a heavy frying pan with melted butter. Over low heat, heat the rings in the pan and then place about 2 tablespoons of batter into each. Cook for 7 minutes, or until holes appear and the tops are dry. Then remove the rings and turn the crumpets to brown them lightly on the other side (about 2 minutes). Repeat the process with the remaining batter. Crumpets are best served warm, but can be cooled on a wire rack and toasted just before serving. Yield 6 crumpets.
Melt margarine in a 13 x 9-inch baking dish. Mix together flour, sugar and milk. Pour half of the flour mixture in dish. Add berries, then remaining flour mixture. Bake at 400° for 45 minutes or until golden brown.
Cream peanut butter and shortening until soft. Add sugars gradually, continuing to cream until light and fluffy. Add egg; beat well. Sift flour, baking soda and salt together. Add 1/3 at a time, beating well after each addition. Chill dough 10 minutes. Pack dough into cookie gun; make in various shapes on ungreased cookie sheets. Bake 8 to 10 minutes in hot oven at 400°.
Combine Rice Chex, raisins and mixed nuts. Melt chocolate chips, butter and peanut butter. Pour over dry mix. Pour powdered sugar over and mix well.
Preheat oven to 450 degrees. Combine potato strips, vegetable oil, and salt in a large bowl, and toss well. Arrange the potato strips in a single layer on a baking sheet. Bake at 450 degrees for 35 minutes or until fries are golden. Yield: 4 servings, 3.6 points.
Saute nuts in butter in saucepan until golden; reserve 1/4 cup for garnish. Add sugar, milk, yolks and salt to remaining nuts in saucepan. Stir over medium heat to boiling; simmer 1 minute, or until lightly thickened. Add vanilla; chill. Beat whites until stiff; fold in chilled mixture, then whipped topping. Freeze until firm in 8 or 9-inch layer pan (depends on size of cake layer), lined on bottom and sides with waxed paper at least 4 hours. Split cake layer, making 2 thin layers; place one on serving plate. Unmold frozen mixture onto layer; top with second layer. Sprinkle with confectioners sugar and reserved nuts. Store cake in freezer; let stand at room temperature 30 minutes before serving.
Melt caramels and Pet milk in double boiler. Add pecans. Place on buttered cookie sheet in refrigerator for one hour. Melt chocolate chips and paraffin. If too thick, add more paraffin. Dip caramels into this.
Place the chicken in a shallow baking dish and sprinkle with thyme and soup mix. Pour the French dressing over chicken to coat and cover with foil. Bake at 350 degrees for one hour. Uncover and bake for 30 minutes longer or until brown.
Combine chocolate bits, evaporated milk and butter in a small saucepan. Cook over low heat until mixture is creamy and smooth. Combine remaining ingredients and gradually stir in the chocolate mixture. Pour into pie shell. Bake in oven at 275° for 40 minutes or until firm. Cool pie completely before covering with plastic wrap.
Bring to a rolling boil the sugar and syrup. Add peanut butter. Pour in cereal. Mix well. Pack into 9 x 13-inch pan. Melt slowly the butterscotch and chocolate together. Spread over mixture. Let set. Do not refrigerate. Cut into squares.
A little more of the cracker meal may be used depending on the amount of liquid with the clams. Mix all ingredients together very well. Bake in loaf pan at 350° for 45 to 60 minutes.
Add cream cheese mixture to hot Jello. When cool, add to whipped Milnot. For bottom/topping, mix graham cracker crumbs, margarine, and powdered sugar. Reserve 1/2 cup. Place rest of crust mix in a large pan. Add Jello mixture. Sprinkle top with reserved crumb mixture. Refrigerate for several hours before serving. May be served with fruit.
A delicious bright red grape drink can be canned when the Concord grapes are ripe.
Cook meat and seasonings in skillet until pink color disappears. Drain well. Spoon into a 2-quart baking dish.
Cook chicken, cut into chunks and put into a 12 x 9 inch baking dish. Add onion flakes. Combine milk and soup and pour over chicken. Bake at 350° for 20 minutes. Bake tater tots according to directions on package. When done, top hot dish with tater tots and cheese. Bake until hot.
Drain black-eyed peas and put in bowl and add all vegetables. Mix in Italian dressing, wine vinegar and spices to taste. Make this recipe several days in advance of serving. It is like us old folks; it gets better and better with age. Feel free to add or delete ingredients to your liking.
In an 8 x 8 x 2-inch pan, put flour, cocoa, baking soda, sugar and salt and mix together. Make 3 holes in the mixture. Into the first hole, pour the Crisco oil. Into the second hole, pour the vinegar. Into the third hole, pour the vanilla. Then pour the water over the whole mixture. Beat in the pan until nearly smooth and you can't see the flour.
Mix well. Pour in well-oiled pan. Bake in a 400° oven for 20 to 25 minutes.
Chop pepper, onion and celery. Combine the remainder of ingredients and cook for 30 minutes. If mixture is thin, add about 2 tablespoons flour and cook another 30 minutes.
In large mixer bowl, add and mix ingredients in the order given, beating slightly after each addition. Add flour gradually, not all at once. When dough becomes thick, remove beaters and use a spoon to stir in last of flour. When dough is soft, but not too firm, transfer to a large oiled bowl. Cover and refrigerate several hours or overnight. About 2 hours before cooking, put dough on a floured surface adding enough flour to handle and knead slightly. Roll out 1/2-inch thick. Cut with small floured cutter and place on a greased baking pan. Brush melted margarine on top. Let rise until doubled. Bake at 400° 8 to 10 minutes.
Mix flour and sugar. Cut in shortening. Take out 1/2 cup crumbs and set aside.
Blend all of the ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Take a clean scrubber pad and scrub carrots clean. Chop off the ends. Ready to eat. Dip in Ranch dressing.
Cook macaroni until tender; drain. Stir rest of ingredients into macaroni. Bake for 30 minutes at 350°.
Mix oleo, egg and cake mix and bake in ungreased 9 x 13-inch pan at 350° for 12 to 18 minutes. While hot, put 3 cups miniature marshmallows on top. In saucepan, combine corn syrup, oleo, peanut butter chips and vanilla. Cook on low heat until smooth, stirring constantly. Then add 2 cups Rice Krispies and peanuts. Spread on cake.
Mix Tang and sweetened condensed milk; stir in sour cream. Mix well. Fold in Cool Whip or Dream Whip. Pour into pie crusts. Refrigerate at least 8 hours. You can cover pies with extra Cool Whip and decorate with mandarin orange slices. (I just decorate with oranges without extra Cool Whip.) Delicious!
Cut eggs in half; remove yolks and mash. Blend with vinegar and mustard. Add mayonnaise, sour cream and celery salt; mix well. Chop egg whites; combine with potatoes and onions. Fold in egg yolk mixture; chill. Garnish with tomato wedges and cucumber slices. Yield: 6 to 8 servings.
Mix all ingredients in a large container. Use 1/3 cup per 8 ounce mug of hot water.
Combine 1 1/2 cups water with next 2 ingredients. Add next 7 ingredients; pour over meat. Let marinate at least 3 hours. Drain. Keep onion and 1 1/2 cups marinade.
Cook and cut chicken into bite-size pieces. Place in buttered casserole. Top this with combined soup and sour cream mixture. Combine crumbs and poppy seed. Sprinkle over cream mixture. Drizzle with margarine. Bake at 350° for about 30 minutes.
Cook meat and onions in a large skillet over medium heat until meat is browned and onion is tender; drain in a colander and pat dry with a paper towel. Wipe pan drippings from skillet with a paper towel. Return beef mixture to skillet. Stir in remaining ingredients except hamburger bun. Cook until thoroughly heated. Spoon mixture evenly over bun halves. Yield: 2 servings.
In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured lined miniature muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until muffin test done. Remove immediately to cool. Yield about 2 1/2 dozen.
Mix together cream cheese, green chilies, green onions and shredded Cheddar cheese. Spread on tortillas. Roll and refrigerate overnight. Slice. Dip into salsa.
In large saucepot, brown on both sides meat in oil. Add onion; cook until golden. Combine catsup, Worcestershire sauce, brown sugar and vinegar; pour over meat. Simmer, covered, until meat is tender, about 3 hours. Serve sliced with sauce, along with carrot and potato chunks, if desired. Serves 8.
Cream the first 3 ingredients. Add next 4 ingredients. Sift and add last 4 ingredients. Combine ingredients as listed. Bake at 350° for 45 minutes.
Beat egg whites real stiff. Continue beating, add brown sugar and vanilla. Stir in nuts. Spoon by teaspoonful onto cookie sheet. Bake at 250° for 35 minutes. Store in tight container when cool.
Marjoram is a mild cousin of oregano with a musky, mellow, almost nutty bouquet. It is especially good with veal, lamb, poultry, potatoes and tomatoes. Marjoram may be substituted for thyme or savory and may be an improvement over those herbs in many recipes.
Pour grated zucchini in large bowl. Add eggs, vegetable oil, sugar and vanilla. Stir and set aside. In another bowl, combine flour, baking powder, baking soda, cinnamon and salt, then stir these ingredients into the squash and sugar mixture. Add chopped nuts and raisins. Lightly grease 2 loaf pans. Pour an equal amount of batter into each pan. Bake for approximately 1 hour at 350°. Let cool in the pan for about 10 minutes. Remove from pan and allow to completely cool. Ready to serve, or freeze for later use.
Mix all ingredients. Bake at 400° for 45 minutes. Check and lower heat for 15 more minutes.
Mix juices, lemonade mix and water the day before; refrigerate. The next day, add your sugar to taste. Add ginger ale before serving. Also a frozen ring of the juice of choice may be added before serving.
Place graham crackers in jelly-roll pan. Boil butter and brown sugar exactly 2 minutes. Stir in pecans. Spread over cracker and bake 10 minutes at 350°.
Oil in heavy pan on medium heat. Add garlic, onion, rice, corned beef and green pepper. Stir about 2 minutes on high heat. Add 1 can Gondulas, 3 cups of water, Sazon, cilantro, tomato sauce and salt for five minutes then lower heat, cover lid with foil and place on pan, about 10 minutes; stir one time only, another 20 minutes done. Serve with main dish.
Mix dry ingredients together. Make a hole in center. Add liquid ingredients; mix until smooth. Bake in a 13 x 9-inch baking pan or two 8-inch layer pans for 30 to 40 minutes at 350°.
Pour pineapple with juice in 9-inch baking dish. Crumble cake. Mix over pineapple. Put margarine over all. Sprinkle nuts on top. Bake 20 minutes until brown at 350°. Use unsweetened fruit.
Pound steak as thin as possible between wax paper. Marinate in vinegar, mixed with garlic and black pepper for 30 minutes; reserve marinade.
Melt chocolate and oil in small saucepan over low heat. Cream butter until light; add sugar, eggs and vanilla. Beat well. Add melted chocolate; mix well. Sift dry ingredients. Stir them into batter with the buttermilk. Mix zucchini and nuts into batter. Grease and flour two 9-inch pans or one big pan. Divide batter between pans or pour into big pan. Bake 40 minutes at 350°. Cool before frosting.
In a blender, combine cilantro, jalapeno, salt, sugar, shortening, parsley and green salsa until very smooth. Pour into a saucepan and heat on low. In a separate bowl, combine the cooked chicken, Monterey Jack cheese, black olives and sour cream. Set aside. Heat the oil in a frying pan. Dip a tortilla in the heated oil until soft and flexible, then in the heated salsa. Fill with about 1/4 c. of the chicken mixture, roll and place in a baking dish. Repeat until chicken mixture is gone. Pour the excess salsa and cream over the enchiladas. Top with green onions. Bake at 350° for 20 minutes. If you freeze the enchiladas, wait to add the cream and green onions until you are ready to bake.
Combine all ingredients. Make at least one day in advance. Serve with chips. Can also be served over pasta.
Toast bread. Cut out center of bread with biscuit cutter. Place circle aside. Place toast in frying pan. Drop egg in center of toast. Fry as frying egg. Salt and pepper to taste. Delicious! Circle can be eaten with jelly, butter, cinnamon, etc.
Put apples in 8 or 9-inch round microwave dish. Sprinkle juice or water over top. If apples are sour, sprinkle several tablespoons sugar over top. Melt butter. Add to brown sugar, oatmeal, flour and cinnamon mixture. Sprinkle over top. Microwave 8 minutes on High, rotating a half turn. Microwave 6 to 8 more minutes on High or until apples are soft. Let set 10 minutes before serving.
Dice chicken into 1 1/2-inch squares. Saute chicken in butter and season with salt, pepper, chicken curry powder, paprika, oregano and chicken fry seasoning. Dice onions, shred cheese and heat mushroom gravy mix according to instructions. Mix chicken, cheese, onion and gravy mix together.
Sprinkle chicken with salt and pepper. Place in frying pan with butter over medium heat. Cook one side for 10 minutes. Turn breasts and add peppers and onions on top of chicken. Cover and cook 5 minutes. Then add Mozzarella cheese slices and cook, covered, until cheese is melted (at least 5 minutes). Remove and serve.
*Use the container you've got left from last week's spaghetti. If you don't have any, then, by all means go out and get some. It will then be left over from last week's lasagna.
Cook kielbasa in boiling water for 10 to 15 minutes, or brown it in a skillet. Combine honey, mustard, jelly and pineapple in a large saucepan. Add kielbasa; simmer over low heat for 15 minutes, stirring occasionally. (It could be done ahead and reheated.) Serve hot with toothpicks. Makes a lot, about 6 cups. Leftover sauce could be used to glaze a ham.
Mix cake mix according to package. When cake is done, punch holes in top and pour a can of cream of coconut on top. Spread shredded coconut on top of cream of coconut. Cool.
Cook dates in water over low heat, stirring occasionally, until smooth and thick. Cool. Sift dry ingredients together. Cream shortening and sugar. Add unbeaten eggs. Stir in date mixture. Combine milk and vanilla. Add alternately with dry ingredients to creamed mixture (slow speed on mixer). Stir in nuts.
Spread cookie mix on cookie sheet real thin. Bake at 350° for about 5 to 10 minutes. Mix cream cheese and marshmallow cream together; spread on cookie crust. Put sliced fruit on top.
Pop corn and put in roaster pan. Combine remaining ingredients (except baking soda). Boil 5 minutes. Remove from heat and add baking soda. Pour mixture over popcorn. Stir with a wooden spoon. Bake at 250° for 1 hour. Stir every 10 minutes. Pour out on waxed paper. Store in airtight container.
Cream shortening, sugar and eggs. Mix cocoa and flour. Add to creamed ingredients. Alternate 1 cup buttermilk or sour milk. You can mix your own buttermilk using the powdered. Dissolve baking soda in boiling water and add last. Bake at 350° for 35 to 40 minutes. Test with toothpick.
Cook rice according to package directions. Cool. Stir in beaten egg. Spoon rice into buttered 1 1/2 quart baking dish. Press evenly on bottom and up sides to form a 1/2-inch wide rim. Combine soup and Worcestershire sauce in large saucepan. Bring to a boil, stirring constantly. Remove from heat and stir in remaining ingredients. Pour into rice shell. Cover and bake at 375° for 20 minutes or until heated through. Makes 4 to 6 servings. (One 5 or 6 1/2-ounce can boned chicken or 1 cup diced cooked chicken may be substituted.)
Mix chicken and broccoli with soup that is thinned with milk and broth. Cover with Cheddar cheese. Bake at 350°, uncovered, for 45 minutes.
Cook carrots in 1-inch boiling water, until tender. Drain and cool slightly. In a large bowl, combine soup, sugar, vinegar, oil, dry mustard and Worcestershire sauce. Add carrots, stir gently to coat with dressing. Add celery and toss lightly. Cover and refrigerate at least 4 hours. Makes 6 cups.
Crush up cookies. Mix together cream cheese, butter and powdered sugar. Mix together pudding and milk. Mix together two mixtures. Mix in Cool Whip. Starting with Oreos, layer them and pudding mixture with Oreos on top.
Cream together sugar, butter or oil. Add egg and vanilla. Put dry ingredients all together in dish and add to zucchini and mix. Add nuts and raisins. Heat oven to 350°. Drop cookie mix with teaspoon on cookie sheets, ungreased. Bake about 8 to 10 minutes. Makes about 3 to 4 dozen.
Beat ingredients thoroughly. Spread between layers and on top of 8-inch layers. Yields enough frosting for two 8-inch layers.
Saute one-half to one pound ground beef and drain. Prepare and set aside onion, Cheddar cheese and hot peppers. Grease a large black iron skillet (or a large 9 x 13-inch casserole dish). Heat; sprinkle with corn meal or spray with Pam. Pour one half of the batter into skillet, then add the hamburger, onion, pepper and cheese. Then the other one-half of batter. Bake at 350° for 45 to 50 minutes or until brown.
Cut onions into thick slices. Heat 2 tablespoons oil in skillet and cook until tender, about 15 minutes. Set aside.
In heatproof container, mix cocoa mix and coffee. Pour in boiling water; stir. Top each serving with sweetened whipped cream. Makes 6 servings.
Beat until very smooth. Nuts may be sprinkled on top of filling. Re-roll slowly and carefully. Chill (can be frozen). You can sprinkle with powdered sugar. I sometimes drizzle green colored icing over it and add chopped nuts to look like a Yule log.
Combine in baking pan. Top with 3 or 4 strips bacon. Bake at 350° about 1 hour.
Peel and devein shrimp, reserving shells for shrimp broth. (May use chicken broth in place of shrimp broth.) Place shells in a saucepan with 2 cups of water; bring to boiling. Reduce heat and simmer, uncovered, 10 minutes. Strain broth; discard shells.
Peel and boil potatoes and onion until tender. Spray casserole dish with Pam.	Pour potatoes	and onion in dish. Add mushrooms,	drained, salt and pepper. Add flour to margarine, then milk. When mixture thickens slightly add cheese. Pour this sauce over potatoes. Heat in oven approximately 20 minutes at 350°.
Grease and flour a bundt pan. Mix by hand in large mixing bowl; oil, sugar and eggs. Add spices, baking soda and vanilla. Mix well and stir in flour, will be very stiff. Add apples and pecans. Bake 1 1/2 hours in 350 degree oven.
Crush vanilla wafers in blender. In a bowl, combine with 1/4 cup sugar and melted 1/4 cup sweet butter. Press crumb mixture into bottom of spring-form pan. In another bowl, combine cream cheese and 3/4 cup sugar and blend. Add one egg at a time, then add vanilla extract. Mix until smooth. Pour on top of crumb mixture. Bake at 350° for 35 to 45 minutes until golden brown and firmly formed. In a bowl combine sour cream and 1/3 cup sugar. Top onto cake and bake another 10 to 15 minutes at 350°. Cool and refrigerate before serving.
Heat sugar, broth, vinegar, oil, soy sauce, salt and garlic to boiling in a 2-quart saucepan over medium-high heat, stirring occasionally. Mix cornstarch and water; stir into sugar mixture. Cook and stir until thickened, about 10 seconds. Stir in tomato, green pepper and pineapple. Heat to boiling. Makes about 2 1/2 cups sauce, 140 calories per 1/2 cup.
Saute onions in margarine until golden brown. Add shrimp and cook until pink. Stir in flour and mix well. Add salt, pepper, garlic, mushrooms and soup. Simmer for 15 to 20 minutes. Add sour cream just before serving over hot rice or noodles. Garnish with chives. Serves 4 to 6.
Mix dry jello with Cool Whip. Mix in pineapple and cottage cheese. Chill before serving.
Combine all ingredients, except rolls. Separate each roll into 2 layers. Place on ungreased cookie sheet. Spoon crab mixture on rolls. Bake at 375° for 10 minutes or until golden brown.
Whip ingredients together; let set 1/2 hour. On medium cookie sheet, place small pie tins. Put 1/4 cup hot oil in each pie tin. Spoon batter into pie tins. Bake at 400° for about 15 minutes.
Cover bottom of greased 9 x 13-inch dish with hash browns. Brown onion with sausage. Drain and spread over potatoes. Cover with cheese. Mix eggs and milk. Season to taste. Pour over mixture in dish. Refrigerate overnight. Bake 50 minutes at 350°.
Beat the first 4 ingredients in blender until fluffy; set aside. Blend dry ingredients with whisk. Make well. Add liquid ingredients, folding lightly with wooden spoon 20 minutes. Put 1/2 batter in Teflon muffin tin or one sprayed with vegetable spray. Bake at 350°. Turn out immediately onto board and upright to cool. Best served warm.
Mix ingredients together and cook until it thickens and boils. Pour into baked pie crust.
Over medium-low heat, put sugar, butter and Pet milk in pan. Cook, stirring constantly, until mixture forms soft ball in cold water. Add dates, stirring frequently, until candy thickens, bubbles, hiss and mixture follows spoon around pan. Add pecans and coconut and continue cooking until mixture has consistency of soft cookie dough. Pour in a long roll onto wet, cold lint-free cloth. (Linen dish towel works good.) Roll and let cool. Remove cloth and slice candy crosswise.
Melt margarine. Cream sugar. Beat in eggs. Add flour and vanilla. Place nuts on bottom of greased 2 1/2-inch deep 8 x 13-inch pan. Pour batter over nuts. Cut candied cherries and pineapple. Place on top of batter. When done, cut in squares. Bake in 300° oven about 40 minutes. Makes about 12 servings.
Brown meat and onion together. Drain off grease. Add beans. Mix remaining ingredients together and stir into meat mixture. Bake in oblong baking dish at 400° for about 30 minutes. Serves 6 to 8.
Prepare 3-quarts plain popcorn. Place in clean brown grocery sack. Cook brown sugar, butter, syrup and salt on High for 2 minutes. Stir. Cook for another 2 minutes. Add 1/2 tablespoon baking soda to mixture. Stir. Pour over popcorn in sack. Shake bag. Cook on High 1 1/2 minutes. Shake. Cook another 1 1/2 minutes. Shake. Cool.
Melt butter in large skillet over medium-high heat; add onions and saut 10 minutes or until tender. Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 375° for 30 minutes and let stand 10 minutes. Serve with tortilla chips or crackers. Prep: 15 minutes. Makes 6 cups.
Brown hamburger and sausage; drain grease off. Put in crock-pot. Add other ingredients; simmer.
Brown meat in deep kettle; add seasoned salt. Add crushed garlic and pepper. Simmer 10 to 20 minutes. Add tomatoes and tomato paste. Stir thoroughly, cover and simmer 30 minutes. Cook lasagna noodles according to package directions; drain and rinse. Pour 1/3 of meat sauce into 12 x 8 x 2-inch baking dish. Cover with strips of lasagna noodles. Combine slightly beaten eggs, cottage cheese and Parmesan cheese. Arrange Mozzarella cheese over noodles, then egg mixture. Repeat layers, ending with meat sauce. Bake in 325` oven about 30 minutes. Serves 6.
Cream together the sugar and oil. Sift all dry ingredients together. Mix and fold in raisins. Blend this mixture with the dry ingredients; spread onto cookie sheet. Bake at 350° for 20 to 25 minutes. When done, sprinkle with confectioners sugar and cut into squares.
Prepare enchiladas: In a large bowl, mix together diced chicken, diced cheese, 1/2 can diced tomatoes, half of the chopped onion, condensed soup and fresh herbs. Spoon 1/8 of the mixture onto each tortilla and roll up, turning sides in if desired. Place in a 9x13-inch baking pan.