HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/2 cup lukewarm water. Heat 2 cups of cottage cheese until lukewarm and add sugar, minced onion, margarine, dill seed, salt, soda and eggs. Add softened yeast and flour. Mix well. Cover with cup towel and let rise for about 1 hour in a warm place. Stir down. Turn into well-greased loaf pan, cover and let rise again until doubled in size. Bake at 350° for 40 to 50 minutes. After baking, butter the top and sprinkle with salt.
Peel onions and boil whole in salted water. When cool, remove centers from onions, chop and combine with other materials. Stuff onion shells with mixture. Make white sauce of flour, butter, milk and salt and pour over onions which have been placed in a buttered baking dish. Bake for 30 minutes.
In bowl combine salt and seasonings. Add oil and mix. Add vinegar slowly, continue to mix. Taste to adjust for personal preference.
Heat oven to 425°. Mix baking mix, sugar, milk, cocoa and margarine until dough forms. Turn onto cloth-covered surface well dusted with baking mix; gently smooth dough into a ball. Knead 8 to 10 times. Roll 1/2-inch thick. Cut with 3-inch cutter dipped in baking mix. Bake on ungreased cookie sheet until done, 10 to 12 minutes.
Mix all ingredients with ground beef. Pat the meat according to your wishes. Grill it. Hamburger is ready for serving.
Mix ingredients and put in a 10 1/2 x 15 1/2-inch greased and floured cookie sheet. Bake at 325° for about 30 minutes.
Dip marshmallows completely in melted margarine, then roll in cinnamon/sugar mixture. Wrap each marshmallow in a biscuit, sealing dough completely. Bake in muffin tin at 400° for about 10 minutes. Messy, but worth it!
Layer 1: Combine flour, brown sugar, pecans and melted butter. Press into a 9 x 13-inch pan. Bake at 300° for 30 minutes. Cool well before proceeding with next layer.
Prick the surface of the pastry shell with a fork. Prebake at 375° for 10 minutes.
Chop eggs and add to white sauce with salt and pepper to taste. Pour over toast. Grate or press yolks through sieve; sprinkle over eggs.
Steam chicken with onion and celery leaves until tender (about 1 hour), then bone chicken. Cook broccoli. In buttered pan (9 x 13-inch), layer broccoli. Mix together soup, Miracle Whip, curry powder and lemon juice. Spread over chicken. Spread grated cheese (save some) over soup mixture, then crumble Ritz crackers over grated cheese and then rest of cheese on top. Bake at 350° for 35 minutes, covered with foil. Uncover and bake another 10 minutes. Cool 5 to 10 minutes before serving.
Brown venison in skillet. Saute garlic cloves and onion; add to venison. Add tomato sauce, beans and spices. Cook together for 30 minutes.
Cream butter and sugar. Add well beaten eggs and milk in which soda has been added. Add bananas, salt, nuts and flour. Mix well. Bake 1 hour at 350°. Makes 2 loaves.
Mix margarine, soup, broth and sour cream together over low heat. Place chicken on top of crackers in casserole dish and pour over mixture. Cut French bread and place on top; brown.
Combine eggs, raisins and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Blend in egg/raisin mixture, oatmeal and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Delicious secret is soaking of raisins. Makes 6 dozen.
Stove Top Instructions: Premelt fat drippings in skillet, just enough to cover bottom good. A seasoned cast-iron skillet works best.
In a 1-quart saucepan, dissolve cornstarch in approximately 1/4 cup stock. Whisk in remaining stock while cooking over medium heat until sauce thickens. Contains 23 calories, 0.3 grams fat (12% of fat from calories).
Combine and mix mayonnaise, vinegar and sugar; let set aside for 10 minutes. Chop broccoli into bite size pieces and mix together with raisins, red onion, bacon and cheese, then add mayonnaise mixture. Refrigerate. Best if made the night before.
Place chicken in baking dish and cover each breast with a cheese slice. Mix soup, wine and stuffing mix and pour over chicken. Drizzle with the melted margarine. Bake 1 hour at 350°.
Saute onions and pepper in butter. Add hominy, tomatoes, crumbled sausage and seasonings. Cook for 20 minutes. In a casserole layer hominy mixture and cheese alternately until all is used. Bake 15 minutes at 350°.
You toast the bread. Then you put peanut butter on the bread. Then make the coffee. Then, dip the peanut butter bread in the coffee and taste. Enjoy!
Cream the sugar and shortening. Add eggs and beat. Sift flour and cocoa. Add vanilla and nuts. Pour into a greased 13 x 9 x 2-inch pan at 350° for 30 minutes. Remove from oven; spread with a jar of marshmallow cream, then spread with frosting.
Combine cranberries, apples and sugar in a lightly greased shallow 1 1/2 to 2-quart casserole. In another bowl, combine brown sugar and flour. Cut in oleo until mixture resembles coarse crumbs; stir in oats and pecans. Sprinkle mixture over cranberries and apples. Bake at 375°, covered, for 1 hour.
Place rice in a baking dish. Stir in melted butter. Place chops on top of rice. Pour can of soup over chops. Add 1/2 to 1 package dry onion soup mix over mixture according to your taste. Add 1 cup water and cook, covered with foil, for 1 hour at 350° to 375°. Check for dryness and add water, if needed. Remove foil to brown, if desired.
Clean beets thoroughly and cook in 6 cups water, boiling slowly so you will have 4 cups liquid. Measure juice and add pectin. Bring to a boil; add sugar. Boil for 3 minutes, then add Kool-Aid. Stir well. Let cool slightly; pour into sterilized jars and seal.
Mix all ingredients together. Cook on medium heat for approximately 3 to 4 hours or until meat is tender.
In a large soup pan, simmer onion and chicken breasts in 2 cups water. When chicken breasts are cooked, debone and set aside. Add tomatoes, potatoes, carrots, pepper and spices to onion and broth mixture. Add deboned chicken to stew. Simmer 30 minutes or until potatoes and carrots are done. Add rice and simmer 10 extra minutes. Makes about 8 servings.
Cream sugar, margarine and shortening until light and fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla. In separate bowl combine cake flour and baking powder. Add to cream mixture. Add milk and beat for 5 minutes. Pour batter into a greased and floured loaf pan. Bake at 325° for 1 hour.
Make tuna salad as usual; set aside. Lay out each crescent roll and cut in half lengthwise. Stuff each half with a tablespoon of tuna mix and roll up, squeezing edges together. Bake, following time for crescent rolls. Serve hot.
Mix as any layer cake. Preheat oven to 500° to 550°. Use an iron griddle. Spray with Pam. Put 3 1/2 large tablespoons of batter to the first two layers, then start using three spoons for other layers. Bake each layer for 3 to 3 1/2 minutes. When lightly brown, they are ready to stack on cake plate and start icing.
Mix vinegar, salad oil, sugar, salt, pepper and garlic salt. Pour mixture over cabbage and mix thoroughly. Best, if left to marinate for at least an hour.
Crush potato chips and place a thin layer in the bottom of a casserole dish. Add a layer of tuna. Pour mixture of milk and soup over this. Then bake 20 minutes in a 400° oven.
*Use broccoli, grated carrots, green pepper, mushrooms, onions, cauliflower, grated cheese, diced tomatoes, black olives.
Combine all ingredients in bowl and form loaf. Place in 2-inch pan and spread catsup on top. Bake at 350° for about 1 hour.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Combine in heavy saucepan caramels and evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Keep warm. Combine in large bowl all remaining ingredients except chocolate chips. Stir with fork until crumbly but hold together. Press 1/2 dough in cake pan. Save rest for topping. Bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over all. Sprinkle remaining crumbs over top. Press lightly. Bake at 350° for 15 to 20 minutes.
Drain oil or water from tuna, rinse in cold water. Cut the olives in fourths. Mix olives, salad dressing mix and sour cream together; combine this with the tuna. Mix well. Put in dish and sprinkle with paprika. Serve on crackers or in a sandwich.
Dissolve gelatin and marshmallows in 2 cups boiling water. Chill until it thickens. Add cheese, celery, pineapple, nuts and lemon juice. Combine whipped cream and mayonnaise and fold into first mixture. Chill for 12 hours before serving.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Place in greased pizza pan or small cookie sheet. Make sure pieces are overlapping. Bake at 375° for 12 minutes or until golden brown. Cool and set aside.
Mix Miracle Whip, salsa and chili powder. Stir in chicken breasts to coat. Boil 5 minutes on first side and 4 to 5 minutes on second side.
Soften cheese and mount into ball. Pour sauce on top and add shrimp. Dip with cracker or chips.
Mix water, onions, horseradish, salad dressing, salt and pepper and pour over the cooked carrots. Top with bread or cracker crumbs and butter or margarine. Bake in a 375° oven for 15 to 20 minutes.
Mix water and other ingredients and bring to boil; add frozen fish. Bring to boil; simmer 15 to 20 minutes. Melt 1 stick of butter. Serve haddock with butter. Makes 2 servings.
Day 1: Peel, core and slice cucumbers to make rings. Mix 1 cup lime with enough water to cover cucumbers and let stand 24 hours.
Add to vermicelli the Accent, seasoned salt, lemon juice and oil. Mix well. Cover and refrigerate overnight.
Cream spry and sugars thoroughly. Beat in egg yolks. Add flour and oats; mix well. Spread in greased and floured 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool 10 minutes. Melt chocolate with margarine. Spread on top. Add nuts.
Dip both sides of bread into egg and milk mixture. Fry in a dab of oil. Serve with butter and powdered sugar.
Slice avocados in a small bowl with lemon juice to prevent discoloring. Wash and trim cauliflower, broccoli and tomatoes. Mix all vegetables. Pour dressing over vegetables. Garnish with crumbled bacon. Makes 6 to 8 servings.
Wash peppers. Place in Mason jars. Heat vinegar to a boil and pour over peppers. Be sure vinegar covers peppers. Seal jars.
Grind, chop and mix the cucumbers, peppers and onions. Bring the remaining ingredients to a boil. Add vegetables to boiling mixture; boil for 20 minutes. Pack in jars. Seal and process in water bath.
Brown ground beef, onions with salt and pepper; mix in remaining ingredients. Place in a large casserole and bake in 350° oven for 1 to 1 1/2 hours. Similar to cabbage rolls without the time consumed!
Pour all of the ingredients into a blender and whip for about 30 seconds to 1 minute, until smooth. Pour immediately into individual serving glasses or dishes and refrigerate until serving time.
Pour simmering water over sugar, margarine and salt. Stir; cool slightly and add yeast, eggs and flour in that order. Let rise in a bowl until doubled in size. Beat down and spoon bread dough into greased pans (two loaf pans or 1 tube pan). Let rise until 1 inch from top of pan. Bake at 325° for 1 hour for tube pan or 35 minutes for loaf pans.
Boil water and add to jello. Mix and let cool. Roll out grahams. Add melted butter and powdered sugar. Pat down for crust in a 13 x 9 x 2-inch pan. Mix cream cheese with fork and add sugar.
Cream sugar and shortening. Add eggs. Add Bisquick, banana and nuts. Pour into greased loaf pan. Bake at 350° for 55 minutes.
Cream together sugar and butter. Beat in eggs and honey. Stir in flour, baking powder, soda and salt until blended. Stir in oats. Fill 16 to 20 muffin cups 2/3 full. Bake at 375° for 20 minutes. Cool on wire rack. Delicious warm or cold.
Brown beef; drain well. Add all remaining ingredients except cream cheese. Stir well. Slice cream cheese and place on top. Cover and cook on low for 4 to 6 hours.
Mix in order given: eggs, vanilla, baking powder, zucchini, baking soda, nuts, oil, salt, sugar, flour and cinnamon. Bake at 325° for 50 to 60 minutes in 2 loaf pans or 1 tube pan for 1 1/2 hours. Easy to make, easy to freeze. Tastes great!
Put margarine, bitter chocolate (cut in small pieces) and semi-sweet chocolate in large pan. Put milk and sugar in heavy saucepan and turn on low until sugar dissolves, then turn higher until it starts to boil. Cook for 7 minutes while boiling, stirring all the time. Pour this over margarine and chocolates and beat until all melts and begins to get stiff. Add nuts and vanilla. Pour in buttered pans and refrigerate until cold. Cut in squares. Store in refrigerator.
Mix white sugar and cinnamon in medium container, preferably with a lid. Drop pieces of biscuits, a few at a time, in container. Shake to coat. Place in tube baking pan. Melt margarine. Add brown sugar and syrup. Stir together. Pour over biscuits. Bake at 400° for 20 minutes. Chopped nuts or raisins may be added.
Combine potatoes, onion, butter and eggs. Season with paprika and salt to taste. Pour into a micro ring mold; then pour 1/3 cup of milk on top and cover. Microwave on High for 10 minutes. Turn half way through cooking time. "You are the salt of the earth." Matthew 5:13.
Boil broccoli; drain off water. Add cream of celery soup and cheese to broccoli. Stir well; pour in baking dish. Melt stick of butter; add crumbled Ritz crackers in butter. Put on top of other mixture. Bake at 350° for 30 minutes.
Melt butter in a saucepan. Add sugar and bring to a boil over low heat, stirring constantly. Cool slightly. Drop in eggs, one at a time, and mix well. Add vanilla and sifted flour and baking powder. Stir in the nuts. Pour in buttered pan and bake for about 30 minutes at 350°. Cut into bars when cool.
Grease 11 x 7-inch glass baking dish. Combine all ingredients except preserves. Mix well. Reserve 3/4 cup oat mixture. Press remaining onto bottom of prepared dish. Bake 10 minutes at 350°.
Beat together first 5 ingredients. Form into 2 balls. Roll in nuts. Wrap in plastic wrap and freeze. Makes 2. Keep frozen. Thaw before serving.
Mix all 3 ingredients together by hand and spoon into cold muffin pans. Bake at 350° for 10 to 15 minutes. This will make 6 rolls.
Mix fruits and flour together. Mix in large pan the following: eggs, butter, sugar, jelly, figs and 4 cups flour. Add fruits to mixture and pour into greased and floured pans. You can put mixture in 3 tube pans and cook at 300° for 1 1/2 hours. Cool and remove from pans.
Cook until thick. Thin with canned milk and add heaping tablespoon salad dressing. You don't need very much milk.
Preheat oven to 350°. Grease and flour bottom only of pan. Set aside. Do not use mixer! Hand mix all ingredients in bowl. Pour into pan. Bake at 350° for approximately 45 minutes. Frost this cake while it's hot!!!!!
Mix sugar, cocoa, flour and egg yolks. Heat water and butter until melted. Add this to first mixture. Cook over medium heat, stirring occasionally, until thick. Pour into baked deep dish pie shell. Top with meringue and brown.
Brown the beef and onion in skillet. Add beans and bake about 30 minutes.
Grease casserole; spread 1 can of asparagus, half of sliced eggs, half of white sauce. Repeat. Melt about 1 tablespoon butter; add bread crumbs and sprinkle over top of casserole. Bake at 325° for 25 to 30 minutes or until mixture bubbles.
Mix cake ingredients together, adding 7-Up last. Make 3 layers. Bake in a 350° oven for 20 minutes or until done.
Cream butter, sugar, vanilla and flour and mix well. Add nuts. Form dough into small balls about size of marble. Bake 30 minutes at 325°. While still hot, roll in powdered sugar.
Combine sauerkraut, onion and brown sugar in 10 x 6-inch utility dish or 12 x 8-inch dish. Toss lightly with fork. Sprinkle pork chops with salt and pepper. Arrange over sauerkraut with meaty portions toward outside of dish. Top with soup.
Bring to boil vinegar, water, salt and alum. After boiling, keep hot when pouring. Have garlic, dill and pepper with cucumbers packed tightly in jars. Pour hot mixture over top. Seal and put in water bath 10 to 15 minutes, then let cool.
Cut chicken and wash it well. Add lime juice, salt, onion, pepper, garlic and coriander and let it sit for about 1 hour. In a big saucepan, put oil and sugar; heat. Wait until the sugar burns. Add chicken and move occasionally until it is brown all over. Add wine, water and tomato soup. Cook over low heat until the chicken is tender. Serve over rice or with potatoes.
In 6-quart saucepan, combine sugar, cocoa and salt. Gradually add hot water. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. Do not boil. Remove from heat. Add vanilla. Serve hot.
Bake according to directions on the cake box in a 13 x 9 greased pan at 350°. Frost with favorite frosting. Chocolate is great!
Let eggs, cream and butter stand at room temperature for 2 to 3 hours. In skillet, cook bacon until brown. Beat together eggs and cream until blended. Toss salad pasta with butter. Pour egg mixture over and toss until coated. Add bacon, cheese, tomato, green pepper and parsley. Season to taste. Serve.
Cook broccoli and onions according to directions on box. Cook rice separately. Mix thoroughly all ingredients. Spray pan with Pam. Bake at 350° for 30 minutes.
Mix together. Shape into loaf. Put 1/2 cup water in pan and bake at 350° for 1 hour.
Heat oil or water in a large saucepan over medium heat. Add onions and cook for 2 minutes. Add flour and stir until the onions are well coated. Add water and soy sauce. Stir well. Bring soup to a boil; then simmer over low heat until the onions are tender. Add more water if soup becomes too thick.
Season cube steak with garlic salt and pepper. Heat oil in skillet. Mix eggs in bowl and dip steak on both sides in eggs. Pour 1/2 cup bread crumbs in a large bowl; put steak in crumbs. Bread well on both sides. Place breaded steaks into skillet and cook for 10 minutes, turning once.
Combine all ingredients with hand. Shape loosely into balls (bite size). Bake at 350° for 20 minutes.
Mix first 3 ingredients. Add vanilla and eggs. Add next 4 ingredients, then add remaining ingredients. Make balls the size of walnuts. Press flat. Can also be made in a roll. Wrap in waxed paper. Place in refrigerator and slice later. Bake in 350° oven for 10 minutes.
Combine flour and salt. Cut in shortening. Beat the egg in 1 cup measuring cup. Add vinegar; fill with water to make 1 full cup. Add the egg, vinegar and water mixture to the flour mixture. This can be rolled and rerolled and still have a good texture. Great for beginners.
Mix cake mix and pudding together. Slowly add eggs one at a time. Then add oil and 7-Up. Mix well. Pour half of this mixture into a greased and floured Bundt pan. Mix together the sugar, pecans and cinnamon. Pour half of this into the pan. Repeat these steps again. Bake at 350° for 50 to 60 minutes.
Mix cream cheese and sour cream together. Spread mixture on bottom of serving dish, then layer lettuce, pepper, onion and tomato. Top with taco sauce and shredded cheese.
Cut 3-inch hole (or hole big enough to hold an egg) in middle of bread slice. Melt margarine in frying pan. When margarine bubbles, add bread. Immediately crack egg into hole and cook until bread begins to turn brown, about 1 1/2 minutes. Turn over with spatula and brown other side. Serve hot.
Dissolve gelatin in boiling water; add pineapple juice; cool. Combine remaining ingredients and add to gelatin mixture. Pour into an oblong pan; Chill until firm. Cut into squares to serve.
Combine all ingredients and cook until thick. Pour into baked pie shell. Cover with meringue.
Thaw dough. Melt butter. Mix sugar and cinnamon. Pinch off pieces the size of walnuts from one loaf. Roll in butter, then in the sugar mixture. Place in greased 10-inch tube pan. One loaf makes 2 rows around the pan. Sprinkle this layer with nuts, raisins or coconut, if desired. Do the same with second loaf. Pour any remaining butter and sugar on top. Cover and let rise until double in size. Bake at 325° for 45 minutes. (Place a cookie sheet under 2 piece tube pan.) Remove from pan immediately.
Mix all ingredients together, except bacon, in a heavy pot. Cut bacon into 1-inch pieces. Place over top of beans. Cover and set on back of grill. Cook over a slow fire, stirring occasionally, for 45 minutes to 1 hour. If you prefer, you may bake beans in an oven and keep hot on back of grill.
Prepare dressing by mixing the first 4 ingredients. Refrigerate. Combine the next 5 ingredients. Add dressing; mix thoroughly. Season with salt and pepper; toss gently again. Place lettuce leaf on plate. Spoon salad into center of leaves. Toss a few cashews on top. Refrigerate until ready to serve. Peas can be added for color.
Mix soup and milk; set aside. Brown chicken and cut into bite size pieces. Thaw broccoli. Combine all ingredients in a skillet, mix thoroughly and heat through.
Brown ground beef; pour off fat. Stir in soup, tomato paste, water and onion. Mix well. Simmer slowly 15 to 20 minutes or until flavors blend. Add seasoning to taste. Serve over hamburger rolls.
Mix ground meat, onion, bell pepper, salt and pepper. Form into balls; put in skillet and brown. Pour off grease. Cover with soup (for double batch use 3 cans). Simmer for 25 minutes or until done. Serve over mashed potatoes.
Preheat oven to 350°. In a large bowl, pour milk and gradually add the pudding mixes. Beat with a whisk until well blended, approximately one minute. Stir in the bread cubes and nuts. Pour mixture into a buttered 9 x 13 baking dish. Sprinkle the chocolate chips evenly over the top. Bake 40 minutes or until pudding is bubbly. Remove from oven.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, mix until smooth. Combine caramels and milk in a microwave safe bowl and cook at full power for approximately 1 minute, stirring often. Add pecans to melted caramels. Pour into pie crust. Top with cream cheese mixture. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serve with chocolate and/or caramel sauce on top.
Cook broccoli as directed, omitting salt. Drain and place in baking dish. Gradually add milk, onion, mayonnaise and beaten egg to soup, stirring until well blended. Pour over broccoli. Sprinkle cheese on top. Combine bread crumbs and melted butter; sprinkle evenly over top. Bake at 375° for 45 minutes until lightly browned. Serves 6.
Beat cream cheese until fluffy. Add rest of ingredients. Beat well. Fold in Cool Whip. Put in crust. Chill 5 hours.
Preheat oven to 350 degrees. Mix all ingredients together and drop by spoonfuls on cookie sheet. Bake for 7 minutes. Remove from oven and allow to sit on pan for 5 minutes and then remove.
Sift flour, baking powder, soda and cinnamon in a bowl and set aside. Combine sugar, oil and eggs. Beat to blend. Blend in vanilla. Add sifted dry ingredients and blend in, but do not overmix. Lastly, fold in the carrots, pineapple and nuts. Turn batter into a buttered 10-inch tube or a Bundt pan. Bake in a 325° oven for 1 hour and 20 minutes or until cake tests done. Cool in pan for 10 minutes, then turn out onto rack. Frost as desired when cake is completely cooled.
Split tamales and lay in bottom of baking dish. Save some of the cheese (or add a bit more) for top of mixture. I alternate the Fritos too and put quite a few on top. Bake for full hour, oven temperatures vary.
Heat oil in deep skillet at 375. Drop batter by 1 tsp. into oil. Fry 2-3 minutes until brown. Drain on paper towel. Dust with confectioners sugar. Serve with syrup.
Cream the margarine and sugar; add flour and water. Bring to boil. Remove from heat and add nutmeg and vanilla.
In a bowl, combine pudding mix with orange juice and blend thoroughly. Gently fold in the mandarin oranges.
Mix sliced cucumbers and onions together. Cover with water and add 1 tablespoon salt. Let stand for 2 hours and drain good for 1 hour. Boil sugar and vinegar. Cool. Pour over pickles. Add celery salt and mustard seed. Stir and refrigerate. (Add green pepper and garlic, if desired.)