HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk. Add margarine, salt and sugar. Cool. Dissolve yeast in 1/4 cup warm water. Beat eggs; add milk and yeast. Stir in flour until not sticky. Let rise 1 to 1 1/2 hours. Punch down. Roll out and cut. Let rise again until double in bulk. Drop into hot cooking oil, then turn and brown on other side. Drain on paper towels. Dip in glaze.
Combine all dry ingredients. Add remaining ingredients. Beat well. If batter seems too thick, add a little more milk. Heat and grease pan. Pour batter about 3 inches around. Turn when bubbly. When done, put butter on it.
Melt butter in a saucepan. Add onion, green pepper and celery and saute until vegetables are soft. Add tomatoes, puree, spices, sugar, wine and shrimp. (Shrimp cooked in shells have extra flavor from a thin layer of fat between shells and the meat.) Cook over medium heat for 20 minutes. Makes about 8 cups. Can be served over rice.
Cream the butter and sugar until light and fluffy. Add eggs, beating well after each addition. Add jam. Beat well. Add soda to buttermilk. Add flour, salt and spices alternately with milk, beating vigorously after each addition. Line two 9-inch pans, greased, with a round of waxed paper. Lightly flour. Pour batter into pan and bake 45 minutes at 350°. Ice with Caramel Frosting.
Place butter, water and cocoa into a pan. Bring to a boil, stirring occasionally. Mix flour, sugar and salt in a bowl. Pour cocoa mixture into dry ingredients and mix with a fork. Beat eggs and sour cream. Add baking soda. Mix altogether. Pour into greased 17 1/2 x 11-inch sheet pan. Bake at 350° for 25 minutes.
Saute onions in butter. Add soups, Ro-Tel and chili powder. Soak tortillas in chicken broth. Line casserole dish with softened tortillas. Layer chicken, sauce and cheese. Bake 30 to 45 minutes at 350°.
Into 2 quart baking dish (spray with Pam). Layer half the beans, chestnuts and onion. Cover with half of soup, salt, pepper and cheese. Repeat the layers; top with cheese. Bake at 350° for 30 minutes.
Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick, smooth and shining. Add remaining ingredients. Cover and simmer 20 minutes. Add shrimp. Cook 5 more minutes. Serve over rice.
Preheat oven to 350°. Mix the above ingredients. Pour into greased cake pans. Bake 20 to 30 minutes. Frost with Cream Cheese Frosting.
Slice French bread in half lengthwise. Mix thoroughly the last 3 ingredients. Spread on bread. Sprinkle 1/2 cup cheese on each half loaf. Put on lower oven rack and broil until cheese is melted.
Place sifter in a baking dish and then sift together the flour, sugar, cocoa, salt and soda. Make 3 holes in the dry ingredients. In these, put the oil, vinegar and vanilla. Over these, pour the cold water and stir with a fork until well blended. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Cream the shortening and sugar together. Add the rest of the ingredients. Bake 20 to 25 minutes. Great with fresh strawberries.
Preheat oven to 350°. Combine over hot (not boiling) water, butterscotch morsels and butter. Stir until morsels are melted and mixture is smooth. Transfer to large bowl. Stir in graham cracker crumbs and walnuts with a fork until mixture resembles fine crumbs. Reserve 2 cups crumb mixture for topping. Press remaining mixture into 15 1/2 x 10 1/2-inch baking pan. Bake 12 minutes.
Mix and bake for 30 minutes at 350°. Take about 20 Ritz crackers, crushed and add melted butter. Spread on top of casserole and bake for 10 minutes more.
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.
In small bowl, beat egg well. Add oil and beat until well blended. Add remaining ingredients and stir.
Mix pineapple and pudding real good. Add Cool Whip and marshmallows. Mix well. Add orange Tang. Mix well. Refrigerate overnight.
Cream butter and sugar well. Add one egg at a time. Add bananas and mix well. Add flour and soda, alternately with milk and beat well. Fold in nuts and vanilla. Bake in layers. Put together with favorite icing.
Rub frozen dough with shortening and let rise according to package directions. Sprinkle flour on rolling pin and board. Roll dough out as far as possible (not too thin), forming a rectangle. Spread butter on dough, covering completely. Sprinkle brown sugar, white sugar, cinnamon and nuts (optional), covering dough evenly. Roll dough up, forming a long roll. Cut into 2-inch long pieces. Mix 1/2 cup brown sugar and warm water together to cover bottom of 9 x 12-inch cake pan. Place sticky buns in cake pan in syrup. Let rise 1 to 2 hours. Mix additional 1/2 cup brown sugar and warm water and pour over top of sticky buns. Bake at 350° for 1/2 to 1 hour or until tops are slightly brown. Don't overdo.
Heat chocolate and shortening in 2-quart saucepan over low heat until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased 8 x 8 x 2-inch pan. Bake until brownies begin to pull away from sides of pan, for 30 to 35 minutes.
In a medium saucepan, stir together granulated sugar, cornstarch and salt. Whisk in the half and half or cream and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter, brown sugar and vanilla till butter melts. Pour into baked pie shell and sprinkle lightly with cinnamon.
Cook and drain first 3 ingredients. In a large pot, add tomato sauce, tomato paste and water. Drain and add peas, carrots and chili beans (corn can be used, also). Then add remaining ingredients. Simmer, covered, on low heat for 30 minutes. It sticks easily. If mixture is too thick, add a little water.
Mix well and form into balls, about the size of a penny. Fry until lightly brown.
Preheat oven to 375°. Layer bacon, onion and cheese in pan. Combine milk, eggs, Bisquick baking mix, salt and seasonings in mixture. Mix at high speed for 1 minute. Carefully pour egg mixture evenly over layered ingredients in pan. Bake at 375° for 1 hour until knife inserted near center comes out clean. Let stand for 5 minutes before cutting.
Place pork chops in a 13 x 9 x 2-inch baking dish. Combine sauce ingredients and pour over the chops. Cover with heavy-duty foil and bake at 400° for one hour.
Mix ingredients (except cinnamon and raisins) in blender until well blended. Butter or margarine 4 to 5 slices of bread. Break or cut into small pieces. Put bread and milk mixture and raisins, if desired, into bowl. Sprinkle cinnamon on top. Bake in pan of water for about 1 hour at 400° until knife inserted comes out clean.
Mix first four ingredients with a hand beater just until smooth. pour 1/2 c. hot beef roast drippings in a 9 by 9 square pan. Pour batter into this pan. Bake at 425 degrees for 30 minutes. Serve with beef roast and vegetables.
Thoroughly combine all ingredients except tomato soup and sugar. Form into small meatballs and place in baking dish. Stir sugar into tomato soup. Do not dilute soup. Cover each meatball with 1 tablespoon of undiluted soup. Bake at 350° for 1 hour. Cover for 30 minutes while baking and uncover during the last 30 minutes of baking time.
Heat soup and cream cheese together. In bowl mix remaining ingredients. Add soup and cream cheese. Pour in oiled mold. Chill for 6 hours or overnight.
Preheat oven to 350°. Mix ground beef and ground chuck with egg. Add all other ingredients and mix well. Place in baking dish and coat top of loaf with ketchup. Cook about 25 minutes or until well done. Drain off excess oil; let cool and slice and serve.
Cream together sugar and butter. Add eggs, one at a time, beating after each addition. Sift together flour and soda. Add to butter mixture, a little at a time, blending well after each addition. Stir in sour cream and mashed bananas. Fold in nuts. Pour in loaf pan. Bake at 350° for 40 minutes.
In a large bowl, mix the cherry pie filling, drained pineapple and oranges. Cut banana up and mix well. Add Eagle Brand milk and Cool Whip. Mix well. Serve chilled.
Brown sausage and ground meat. Add Velveeta and seasonings to you taste. Spread on party rye bread. Bake 10 minutes at 400°.
In a mixing bowl, blend together cream cheese, half and half cream, crabmeat, horseradish and Worcestershire sauce. Salt and pepper to taste.
Mix soup and water together. Spread rice in casserole dish. Layer chicken on top of rice. Pour chicken soup over chicken and bake at 300° for 1 1/2 hours.
Cut each potato into 8 wedges. In large saucepan, cover potatoes with salted water. Heat to boiling; reduce heat. Simmer 5 minutes. Add onions and green beans; boil 5 minutes or until tender. Drain; place in bowl. Add pesto, salt and pepper; too. Makes 4 servings.
Mix all ingredients well and pour into pie shell. Bake at 350 degrees for 1 hour.
Add rice, onion and 1/2 teaspoon salt to 1 cup rapidly boiling water. Cover tightly; boil gently for 20 minutes. Bring 1/2 cup water to boil. Cook squash until tender, about 8 minutes (or steam). Drain. Gently mix rice, squash, tomato sauce and green pepper. Pour mixture into 1 1/2-quart casserole. Sprinkle with shredded cheese. Bake uncovered about 20 minutes. Makes 6 servings.
Melt butter in large saucepan; add onion, green pepper and celery. Saute until lightly browned, about 10 minutes. Add rest of ingredients except shrimp and crab meat. Bring to a boil. Cover and simmer 30 minutes until rice is tender.
Mix all ingredients together. Roll into meatballs (use tablespoon of measuring spoons). Chill. Brown slowly, draining grease. Put about 16 meatballs in frypan at a time. Cook slowly with cover at about 200°.
Bake the brownie mix ahead in a 9 x 13-inch pan and cool. Crumble 1/2 of the brownies in the bottom of bowl. Prepare Jell-O chocolate mousse as directed and pour 1/2 of mixture on top of brownies. Spread 1/2 of Cool Whip on mousse. Crumble Heath bars plus chopped pecans and sprinkle 1/2 of the Heath bars mixture on the Cool Whip. Repeat the layers one more time: brownies, mousse, Cool Whip and Heath bars. Let set overnight. Enjoy!! Serves 15 to 20.
Melt butter in dutch oven, stir in flour. Heat and stir until smooth. Add milk, stirring constantly until thick. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted. 8 - 10 servings.
Cover 1 slice of bread with lettuce leaves. Cover lettuce with mayonnaise. Place tomato slices under running water to wash out seeds and place on top of mayonnaise. Crumble bacon over tomato slices. Cover bacon with more lettuce leaves and top with another slice of bread. Do not cut. By washing out seeds and putting the mayonnaise between lettuce leaves, bread will not become soggy. Crumbled bacon will assure bacon flavor in every bite.
Use mixer to cream the butter (margarine) and sugar. Add eggs, one at a time. Add flour, vanilla and bananas. Bake 30 minutes at 325° in a greased and floured 8 x 13-inch pan.
Arrange fish on bottom of a flat greased baking dish. Mix milk into soup; spoon soup over fish. Top with buttered bread crumbs. Bake in preheated oven at 450° for 15 to 20 minutes until fillets are tender. Sprinkle with paprika and garnish with parsley.
Cream margarine, sugar, eggs and 1 teaspoon vanilla. Sift together flour and spices. Add to creamed mixture. Blend 2 teaspoons vanilla into applesauce. Add soda, then blend with batter. Stir until well mixed. Bake at 400° for 12 minutes. Makes 4 dozen. Before baking, sprinkle tops with cinnamon sugar.
In a large bowl, mix together butter, dark brown sugar, sugar, salt and vanilla. Stir in flour and chopped pecans. Drop by teaspoon on greased cookie sheet and bake 25 minutes at 350°. Let cool and top with 10x sugar. Makes about 18.
Cube and boil potatoes. Drain. Add mayo. Whip with mixer until smooth. Add onion, bell pepper, pimento and mustard.
Sift dry ingredients together, cut in shortening with pastry blender or knives. Dissolve yeast in warm water (temperature according to type of yeast used) and add with buttermilk to dry ingredients. Mix well. Knead a little, adding flour if dough seems sticky, until dough forms a ball. Roll out and cut with a biscuit cutter. Bake at 400° for 15 minutes or until done. This biscuit dough can be made ahead and kept in the refrigerator in a covered plastic bowl. Use as much as you need at a time. Cut biscuits can be made ahead and refrigerated or frozen, just put them on the pan and bake when you are ready for them. Dough can also be used to make small dumplings for soups and stews. Rolled out thin, the dough is a good crust for meat pies. A real angel to have on hand!
Put sugar, butter, milk and salt in large heavy pan. Bring to rolling boil for 9 minutes. Take off heat and add chocolate bits, bars, marshmallow cream and nuts (one item at a time). Stir continually until mixture starts to set up. Pour into a buttered 9 x 13 pan. Cool; cover and store in refrigerator.
Preheat oven to 300°. Heavily grease a large loaf pan. In a mixer bowl, cream shortening and sugar thoroughly with a mixer. Add eggs and bananas. In another bowl, combine all the dry ingredients and blend well, then add to the banana mixture. Mix well. If a little thick, add milk. Pour into prepared pan. Bake in preheated oven for 1 1/2 hours or until toothpick inserted in top comes out clean. Makes 1 loaf.
Mix potatoes and slightly beaten egg together. Season to taste. Shape into round flat cakes about 3/4-inch thick. Melt enough Crisco into heavy frying pan to cover the bottom well. When hot, put cake in and brown on one side. Turn with spatula and brown cakes on the other side.
Beat egg whites and cream of tartar, adding sugar gradually. Nest into greased deep pie pan. Cook by either of 2 methods: Heat oven to 425° and then turn off. Leave in overnight. Or bake 20 minutes at 275°, then 40 minutes at 300°. Cool.
Cut up all solid ingredients as fine as possible and mix well with mayonnaise. Roll in long roll, size of Ritz crackers. Store in the refrigerator, wrapped until ready to use.
Thaw broccoli in boiling water; drain. Saute cut up chicken, onion and celery in margarine in skillet. Add soup, milk and Cheez Whiz. Cook about 15 minutes. Put rice, broccoli and rest of ingredients into a casserole dish. Bake for 30 to 40 minutes at 350°.
Heat oven to 350°. In bowl combine cranberries and 2 Tbsp. sugar. In another bowl combine 2 c. flour, oats, remaining 1/2 c. sugar, brown sugar and soda. Add oleo, mix well. Reserve 1 c. crumb mixture. Press remainder firmly on bottom of 13 x 9 inch baking pan. Bake 15 minutes. Sprinkle dates, nuts and cranberry mixture over crust. Mix caramel topping and remaining 1/3 c. flour, spoon over fruit and nuts. Top with reserved crumb mixture. Bake 20 minutes or until lightly brown. Cool, cut into bars.
Soften cream cheese and butter. Beat together. Add 2 eggs, flour and vanilla. Beat until smooth. Set aside. Put brownie mix, chocolate package, 2 tablespoons water and 3 eggs in bowl. Mix about 50 strokes by hand. Pour half into 13 x 9-inch pan (greased). Pour all of the cheese mix over brownies. Spoon remaining brownie layer here and there over the cream cheese mix. Pull knife through batter to create swirls. Bake at 350° for 35 to 40 minutes. Cool and frost with easy milk chocolate frosting or leave as is and enjoy.
In medium saucepan, combine barley and enough water to cover. Bring to a boil. Cook 5 minutes. Drain and set aside. In a large kettle or soup pot, heat oil over high heat. Brown meat, chopping into small bits. Add onion and garlic; saute for 2 to 3 minutes. Add cooked barley, 9 cups hot water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover and simmer 30 minutes longer. (Vary the cooking time so that vegetables get thoroughly done.) Yields 3 quarts. A bit of macaroni or spaghetti may be added, if desired.
Place all ingredients except butter in a casserole. Mix well and arrange slices of butter over the top. Bake covered at 350° for 1 hour.
In plastic bag, finely crush cookies. In a small saucepan, melt margarine and remove from heat. Blend in crumbs, nuts and brown sugar. Arrange fruit in a lightly greased, 2-quart shallow baking dish. Sprinkle crumbs mixture over fruit. Bake at 350° for 25 to 30 minutes. Serve warm with vanilla ice cream. Serves approximately 6.
Combine all ingredients except ketchup. Bake until almost done at 400° for about 1 hour, then top with ketchup and finish baking. Slice into squares.
Blend all ingredients together approximately 5 seconds. Pour into buttered 10-inch pie plate. Sprinkle top with nutmeg or cinnamon. Add coconut if you like. Bake at 350° for 35 to 40 minutes.
Combine concentrates, pineapple juice, water and salt in large container. Stir well. Chill. Stir in club soda before serving.
Brown hamburger with onion, peppers and garlic. Cook macaroni; drain. Combine tomatoes, Prego, hamburger, onions, pepper, salt, pepper, garlic and macaroni. Mix well.
Cook and drain pasta. Mix with broccoli, peppers and dressing. You may substitute pimientos for red peppers. Add cheese, tomatoes or croutons if you like. Refrigerate 24 hours before serving.
Arrange chicken in baking dish, skin side up, in a single layer. In bowl, mix together the salad dressing, soup mix and preserves; pour over chicken. Bake, uncovered, in a 350° oven, basting occasionally, for about 1 hour, or until chicken is tender. Pour remaining sauce over chicken when serving.
Place chicken pieces side by side in a 9 x 9-inch baking pan. Mix barbecue sauce, brown sugar and pineapple together and pour over chicken. Bake, uncovered, for 2 hours at 350°, basting often. If it begins to brown, cover with aluminum foil.
Put one layer of potatoes, 1 layer cream of mushroom soup, 1 layer of vegetable soup, 1 layer hamburger. Keep putting in layers until all is used. Add 3/4 to 1 can of milk over the top. Bake 2 to 3 hours at 350°.
Combine first 8 ingredients in medium saucepan. Simmer for 5 minutes, then cover and let rest for 12 hours.
Proof yeast by pouring yeast in 1/2 cup of the warm water with 1 teaspoon of the sugar. Set aside. Mix remaining ingredients together along with 1/2 the flour. Add yeast mixture. Continue to add remaining flour. Knead dough 6 to 10 minutes on a floured surface. Place in a greased mixing bowl; cover. Refrigerate at least 12 hours before using. Can keep dough at least 1 week, taking off amounts you wish to use. Shape rolls or bread and place in a warm place to double in size. Bake at 350° to 375°.
Mix together cake mix, butter and 1 egg. Pat into bottom of greased 9 x 13-inch baking pan. Beat together cream cheese, powdered sugar and 2 eggs. Pour over bottom layer. Bake at 325° for 30 to 40 minutes or until light brown on top. Cool and cut into bars.
Directions to Make Mango Ice Cream: Soften vanilla ice cream. Add mango puree and cumquat juice. Place in mold and freeze 2 hours. Unmold and place in blender and add ginger. Return to mold and refreeze.
Mix 1 stick of butter, egg and chocolate cake mix. Mix 1 stick of butter, 1 egg and other cake mix in separate bowl. Spoon a little of each mix together on cookie sheet. Bake at 375° for 10 minutes.
Saute onion in butter in saucepan over moderate heat 5 minutes until limp. Add potatoes, chicken broth, salt and celery salt. Cover and simmer 10 to 15 minutes until potatoes are nearly tender. Add milk and pepper. Simmer, uncovered, stirring occasionally, for 3 to 5 minutes until potatoes are done.
Combine ingredients in a medium bowl, cutting flour, baking powder and salt into Crisco, then adding milk. Mix lightly (using your clean hands for best results). Cut with biscuit cutter. Bake at 450° on ungreased cookie sheet. Makes 12.
Drain juice off of oranges. Bring juice to boil and dissolve jello. Add oranges and crushed pineapple. Pour into a 13 x 9-inch pan and chill overnight. Next morning, whip the Cool Whip and mayonnaise to top jello. Sprinkle with grated cheese.
In a 13 x 9 x 2-inch pan, mix gelatin and water until dissolved. Add pineapple and pie filling. Stir and mix well. Put in refrigerator to set. Mix cream cheese, sour cream, sugar and vanilla. Do not overbeat. Spread on top of gelatin mixture and sprinkle with nuts.
Dissolve gelatine in cold water. In saucepan, put 1 cup orange juice, Sweet One and lemon juice. Bring to a rolling boil. Add gelatine mixture and remove from heat, add remaining orange juice. Chill until thickened like jelly. Beat with mixer and add 3/4 container of Cool Whip. Line bowl with waxed paper. Break cake into small pieces. Alternate layers with cake and gelatine mixture. Chill until firm. Unmold and frost with remaining Cool Whip.
Debone chicken and cut up. Place chicken in 12 x 9-inch pan or dish. Mix broth and soup and pour over chicken. For crust, mix flour, milk and margarine. Pour over chicken. Do not stir or mix. Bake at 325° for 1 to 1 1/2 hours, until crust is golden brown.
Spread barbecue sauce on shells. Add chicken, green onions, bean sprouts, red pepper and cheese. Bake according to shell directions. Serves 8.
Mix vinegar and mustard; set overnight. Mix with eggs, sugar and salt. Cook 15 minutes until thick in top of a double boiler. Save baby food jars or any small jar with tight fitting lid. Mustard is kept nicely in refrigerator for weeks.
Melt the bars of chocolate. Stir in 1/2 tub of Cool Whip. Mix until light brown. Pour into pie crust. Put rest of Cool Whip on top. Chill for 2 hours or longer. Serves 4.
Crumble sausage and cook. Mix cornmeal, flour and sugar. Add chopped jalapenos and cheese; mix. Add eggs, milk and sausage. Bake in a greased 13 x 9-inch pan at 350° until brown.
Combine flour, salt and sugar in a large bowl. Add Crisco and mix with fingers until of mealy consistency. Beat egg in cup and add water to measure 1 cup. Add mixture and combine until moistened. Roll out baseball size portion of dough on floured board to make 1 crust.
Cook cranberries until soft. To this add the pineapple and sugar. Serve this warm over toast.
Grease two 8 x 4 or 4 x 5 inch loaf pans. Lightly spoon flour into measuring cup. In large bowl combine 2 c. flour, sugar, salt and yeast, blend well. In a small saucepan heat oil and water until very warm. Add warm liquid to flour mixture and blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 2 1/2 to 3 c. flour until dough comes away from the sides of bowl.
Mix cheese, green onions, parsley and mayonnaise. Core and cut tomatoes in half horizontally. Put tomatoes, cut side up, in shallow baking pan. Season with salt and pepper.
Combine soup, green chilies, sour cream and cumin in saucepan. Heat just to boiling, then reduce heat to low. Soften tortillas by heating about 1/2-inch of oil in a skillet over medium heat. When hot, dip tortilla in oil briefly, about 2 seconds per side. Remove to a paper towel lined plate.
Mix meat, soup and sour cream in pan; simmer for 10 to 15 minutes, stirring occasionally. Top with cheese and serve.
Bring to boil first 5 ingredients. Reduce heat; stir in oleo until thick. Pour over cooked carrots.
Brown onions in butter. Add consomme, pepper, thyme, salt and water. Simmer for 1 hour.
Arrange pork chops in a single layer in a shallow baking dish. Sprinkle with garlic salt and Worcestershire sauce. Cover chops with catsup and pour cola over all ingredients. Bake, covered, in 350° oven for about 1 hour.
Cool potatoes. Peel and cube. Place in a 12 x 12-inch casserole. Grate onion and spread over potatoes. Mix sour cream, chicken broth, half and half cream, salt, pepper and margarine in a saucepan. Heat and mix well. Pour over potatoes and onion in casserole. Spread one 8 ounce package Cheddar cheese over casserole. Mix 1/4 cup margarine and 3/4 cup crushed cornflakes. Spread on top of casserole. Bake at 350° for 30 to 40 minutes.
Add process cheese spread, egg yolks, pimiento and parsley to potatoes; mix well. Fold in stiffly beaten egg whites. Pour into a 1 1/2-quart casserole. Bake at 350° for 55 minutes. Makes 6 to 8 servings.
Bake cake mix as directed. When cake is done, prick holes in cake. Let cake cool. Pour Eagle Brand milk over cake. Spread Cool Whip over cake. Sprinkle coconut on top. Keep refrigerated. Should set for a couple of hours before serving.