HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water. Add sugar and remaining ingredients, making a stiff dough. Place in covered container in refrigerator. Pinch off dough as needed. Shape into biscuits. Place on cookie sheet. Bake as many as you like. Dough may be kept in refrigerator for 1 to 2 weeks.
In mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until fluffy; divide in thirds.
Cook potatoes in skin; peel off skin while slightly warm. Drizzle vinegar combined with spices and sugar over warm potatoes. Set aside. Combine mayo and milk; set aside. Chop cabbage and dill pickles. Cube meat. Combine all but mayo and milk. Mix well; then pour mayo and milk over everything. Mix slightly. Chill.
Soften yeast in lukewarm water. Cook corn meal in water 10 minutes; add salt, sugar and shortening. Cool until lukewarm, stirring occasionally to prevent a film. When cool, add softened yeast and beat well. Add flour and mix well. Knead, using as little flour as possible. Put into a greased bowl and let rise until almost doubled in bulk. Knead down and let rise again.
Combine all ingredients in a large heavy saucepan and mix well. Cook, stirring occasionally, over low to medium heat, until the sauce has reduced by half and is quite thick, about one hour. Remove from heat and cool, covered tightly and refrigerate. May be stored up to 4 weeks. Delicious over chicken, grilled pork chops and spareribs. Best made one day in advance before using. Makes about 1 1/2 cups.
Brown meat, add onion, pepper, celery, garlic, chili powder, tomato paste, tomatoes, soup and Worcestershire sauce. Cook 1 hour, covered. Add corn and peas; cook 15 minutes more. Cook and drain spaghetti. In oblong pan, spread 1/2 spaghetti, 1/2 meat, 1/2 cheese; repeat. Bake 20 minutes at 350°.
Preheat oven to 350°. Sift together flour and salt. Cream together sugar and butter. Add egg yolks and vanilla or almond extract. Dough should form a ball. Clean off sides of bowl. Add a little more flour if too soft. Refrigerate about 5 minutes. Press out cookies from press onto ungreased cookie sheet. Decorate with chips, sprinkles, nuts, etc. Bake for 10 minutes or until lightly brown.
In mixing bowl, combine soup mix and 1/2 cup water; beat in eggs with fork. Add beef; mix well. Shape mixture into meatballs. Combine sauerkraut, cranberry sauce, chili sauce, 3/4 cup water and the brown sugar. Pour half of the mixture into bottom of a 9 x 13-inch pan. Set remaining mixture aside. In skillet, brown meatballs quickly. Drain. Arrange atop of sauerkraut in pan. Pour remaining mixture over meatballs. Cover with foil and bake in 325° oven for 20 minutes. Uncover and bake 15 to 20 minutes longer. Serve over rice.
Mix first 2 ingredients together and put over heat. Meanwhile, put 1/3 cup of sugar on to melt, then pour into first mixture, which has boiled, and add Karo. Cook until it forms a soft ball in cold water. Add butter, cool and beat.
Melt 1/2 cup butter and add milk. Warm to 105° to 115°. Stir in sugar, salt and yeast until dissolved. Place flour in large bowl. Make well in flour and pour in liquid. Stir until blended. Cover. Let rise until doubled, 1 hour or longer.
Drain juice from defrosted raspberries, adding water to make 1/2 cup. Dissolve gelatin in 1 cup boiling water. Add raspberry liquid and sugar. Stir until dissolved. Chill until partially set. Beat until fluffy. Fold in whipped cream, marshmallows and raspberries. Press crumbs in bottom of 6 x 10 x 1 3/4-inch pan. Pour raspberry mixture over crumbs and chill until firm. Makes 8 servings.
Grease an 8-inch square pan. Microwave chocolate chips and sweetened condensed milk, uncovered, in a 2-quart bowl on High for 2 minutes. Stir until smooth. Stir in powdered sugar, vanilla and nuts until well blended. Pour into prepared pan. Spread evenly. Chill until firm, about 1 1/2 hours. Cut into squares.
Mix first 3 ingredients together well. Spread peanut butter mixture on Wheat Thins. When all are finished, dip in melted dipping chocolate. Place on wax paper to dry.
In a large punch bowl, combine all ingredients, except sherbet. Stir until juices are thawed and blended. Top with scoops of sherbet. Makes 18 (4 ounce) servings.
Spread crescent rolls on cookie sheet. Pinch together on sides. Bake at 350° for 8 to 10 minutes. Cool completely. Mix mayonnaise, Hidden Valley Ranch dressing and cream cheese. Spread on crescent rolls. Add vegetables, cheese and tomato last.
Get pie shell. Layer each ingredient in the order as it is written. Get a medium bowl. Beat eggs, milk and add a little salt and pepper to season. Pour mixture in pie shell. Sprinkle sharp Cheddar cheese. Bake at 350° for 35 minutes or until edge of pie crust is brown.
Cook together raisins and water until about 5 tablespoons liquid remains; drain. Preheat oven to 375°. Mix together shortening, sugar and eggs. Stir in the cooled liquid and vanilla. Sift together and stir in flour, soda, salt, cinnamon and nutmeg. Stir in rolled oats and the cooked raisins. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 375°. Makes 4 to 5 dozen (2-inch) cookies.
Prepare chicken. Line flour tortilla with 1 slice of cheese and chicken; roll. Place in lightly greased 12 x 9-inch dish. Mix soup concentrate, sour cream and pepper. Pour over prepared tortillas. Bake, uncovered, 30 minutes at 350°. May add any vegetables desired.
Heat oven to 375°. Lightly butter 2 baking sheets. Beat the butter and sugar in a large bowl until light and creamy. In a separate bowl combine the eggs, milk, vanilla and lemon rind. Sift together the flour, baking powder and salt. Gradually add the egg-milk mixture to the creamed butter, alternating with the sifted dry ingredients. Blend well after each addition. Divide the dough into 4 pieces and put each on a large piece of wax paper or aluminum foil. Shape the dough into cylinders about 2 inches thick. Wrap each cylinder well and chill for 2 hours or until very firm. Cut the dough cylinders into slices about 1/4-inch thick and put them on the baking sheets about 1 inch apart. Bake for 10 minutes until the cookies are very lightly browned. Sprinkle the cookies with superfine sugar and cool on wire racks. Makes 4 dozen cookies.
Bake for 1 hour at 350°. Serves 6 to 7.
Melt chips, margarine and peanut butter. Pour over cereal in a bowl and mix. Place some cereal and sugar into a plastic bag and shake. Keep adding more cereal and sugar until all is coated.
Mix the first four ingredients together and press in 9 x 13-inch greased pan. Melt chocolate chips and spread on the top. Cut into squares.
Remove 12 outer leaves from cabbage and place leaves in a large Dutch oven. Add boiling water to cover; let stand 30 to 50 minutes. Drain well and set aside.
Saute onions in butter. Heat soup, milk and cheese together until cheese is slightly melted. Mix all ingredients together and pour into baking dish. Bake in 325° to 350° oven 30 to 40 minutes.
In large kettle, cook and stir onion, carrot and garlic in oil until onion is tender. Add fish fillets, lobster, tomatoes (with liquid), bay leaves and water. Heat to boiling; reduce heat. Cover; simmer 15 minutes. Add shrimp, clams (with liquor) and remaining ingredients; simmer 15 to 20 minutes longer. Makes 12 servings.
In a large mixer bowl beat 3/4 Cup butter or margarine until softened. Add sugar and brown sugar and beat until fluffy. Add egg, vanilla, and salt and beat well. Add flour and beat until well mixed. cover and chill about 1 hour or until easy to handle. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in oven at 350 for about 12 minutes or until done. Remove and cool.
Cook until tender with green pepper, onion and salt. Put through grinder with a little raw onion. Strain stock and cook down until it makes 2 cups. Pour over meat and chill.
Combine rice with water and boil. Reduce heat. Simmer, covered, 17 minutes, until liquid is absorbed and rice is tender. Grill or broil chicken 10 minutes. In bowl, beat olive oil, lime juice and vinegar. Beat in cumin. Stir in scallions, jalapeno and garlic. Cut chicken into bite size pieces and add with beans to dressing. About 5 minutes before rice is done, stir in corn to heat and stir rice mixture into dressing. If using avocado, cut up and add and stir.
Combine sugar, lemon rind and juice, cornstarch, egg yolks and water and cook until thick. Pour into baked pie crusts. Beat egg whites and sugar to taste and vanilla. Cover pie and brown in oven. Makes 2 pies.
Mix persimmons, sugar and eggs together first. Mix flour, baking soda, cinnamon and nutmeg together; add alternating with milk. Mix in the butter last. This rises high and falls when cool. Bake at 350° until done.
Sift flour, baking powder, salt, cinnamon and nutmeg. Cream sugar and margarine. Add eggs and mashed banana. Mix until smooth. Add sifted dry ingredients alternately with milk. Fold in blueberries. Pour in paper lined muffin pans. Bake at 375° for 20 to 25 minutes. Makes 18 muffins.
Simmer first 4 ingredients 5 minutes; add margarine. Set aside to cool. Mix dry ingredients (Sweet 'N Low is optional) and add nuts. Mix fruit mixture and dry ingredients and pour in greased 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. This is a cookie that most diabetics can eat.
Place artichokes on bottom of greased casserole. Mix all other ingredients, except cheese. Pour over artichokes. Add cheese to top. Bake at 325° until brown. May use shrimp or crabmeat in place of crayfish.
Mix cornstarch, sugar and salt, then add water. Cook until thick and clear. Cool slightly. Beat egg whites until frothy. Continue beating while slowly pouring cooked mixture over, then beat 5 minutes (no less). Cover cooled filling in pie shell with meringue. Seal edges to crust. Bake at 450° for 7 minutes, until golden brown.
Heat oven to 350°. Line cookie sheets with foil. In large bowl, beat sugar, brown sugar and butter until fluffy. Add oil, eggs and vanilla. Beat well. Lightly spoon flour into measuring cup; level off. Add flour, soda, cream of tartar and salt. Stir in oats, cereal, coconut and chocolate chips. Press 1 scant cup dough into 6-inch circle on foil lined cookie sheet. Repeat with remaining dough, placing cookies 2 1/2 inches apart. Bake at 350° for 16 minutes or until golden brown.
Preparation: 30 minutes. Heat cranberry sauce; strain. Set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice. Chill until thickened enough to mound slightly when dropped from a spoon. Beat in real mayonnaise with rotary beater until light and fluffy. Fold in cranberries, fruit and nuts. Divide mixture evenly into eight 6 ounce fruit juice cans. Chill 4 hours or longer; unmold. Garnish with salad greens.
Beat egg whites until stiff. Blend in brown sugar and chopped pecans. Cover cookie sheet with parchment paper. Drop cookie mix by spoonfuls onto parchment paper, spacing slightly to allow for spreading.
Drain cherries well; carefully pat dry without removing stems. Put chocolate chips in microwaveable bowl and melt chips according to package instructions. Set up a work area with cherries, melted chips, unwrapped Hershey Kisses, and almonds. Dip cherry into chocolate, covering cherry completely. Quickly stick the flat end of the Hershey Kiss onto the chocolate covered cherry. Place two almond slices between the Hershey Kiss and the cherry to make the ears. Use the decorating gel to make eyes and nose on the Hershey Kiss.
Preheat oven to 375°. Grease 9-inch square pan. Cook frozen broccoli in boiling salted water according to package directions. Drain well. Line pan with bread sliced into triangles. Combine broccoli with margarine, Swiss cheese slivers, dash of Tabasco and minced onion. Spoon over bread.
Preheat oven to 375°. Mix all ingredients together and pour into muffin cups. Bake for 25 minutes.
Combine cornmeal, flour, sugar, baking powder and salt. In another bowl mix buttermilk, egg and melted butter. Pour in liquid ingredients over dry ingredients. Stir until moistened. Pour into greased cup. Bake at 400° for 15 to 20 minutes, or until brown.
Toss mushrooms with lemon juice until slightly moistened. Add onions, oil, salt and toss again. Chill.
Cream the peanut butter, sugar, cream cheese and vanilla. Beat whipping cream until soft peaks form. Add cream to peanut butter mixture and blend. Spoon into crust and place in freezer until set (30 to 40 minutes). Heat chocolate and coffee in microwave and spread on top of pie. Return to freezer, uncovered, until set (15 minutes).
Mix all ingredients together. Add to your freezer. Be sure beaters and freezer are very cold. Use layers of ice, salt and 1 cup water. I use a whole box of table salt. After freezer stops, let stand for 30 minutes before serving. Very good!
Heat lard in deep fryer (I use shortening). Drop from teaspoon. Fry slowly in hot lard.
Cut crust from bread. Place 6 slices in buttered 9 x 12-inch pan. Cover with cheese slices and brush with mustard. Cover with ground ham. Butter remaining bread and place buttered side up on top of ham. Mix eggs with milk and salt and pour over sandwiches. Refrigerate overnight. Remove 1 hour before baking. Bake at 300° for 1 hour. Mix soup and broth and heat. Serve as sauce. Makes 6 servings.
Cut the cabbage and set aside. Brown onion and hamburger; drain. Add all other ingredients. Simmer for 30 minutes. Add cabbage; simmer until cabbage is done. Serve with cornbread.
Arrange meat on bread; top with dressing. Add sauerkraut and heat in conventional oven, toaster oven or microwave oven (length of time will depend upon oven). Remove from oven; top each slice with cheese. Heat in oven until cheese is melted and bubbly. Yield: 4 open face sandwiches.
Heat oven to 375°. Remove wrappers from chocolate pieces. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. Bake for 10 to 12 minutes, or until lightly browned.
Set aside last 3 ingredients. Bring first 7 ingredients to a boil. Reduce heat; cover and simmer until tender (approximately 1 1/2 hours). If it becomes too thick, add more broth. When beans are tender, add the remaining 5 ingredients. Simmer for 20 more minutes, stirring occasionally.
Preheat oven to 350°. Melt butter in saucepan. Add chopped onion and simmer until golden. Remove from heat. Crush one sleeve of Ritz crackers until you achieve coarse crumbs. Stir cracker crumbs in butter/onion mixture. Add in can of clams. Stir until well mixed and spoon into an oven-safe bowl. Bake at 350° for approximately 20 minutes. Serve with remaining Ritz crackers.
Mix apples with flour, sugar and spices and stir. Heat water to just warm and add cornstarch and butter; pour over apples. Stir and put in 9-inch pie shell. (Use second pie shell for top of pie crust.) Bake 1 hour at 400°.
Combine all ingredients in a medium bowl. Chill 1 hour. Serve with assorted vegetables, crackers or chips. Makes about 2 cups.
Cook noodles as instructed on package and drain. In a saucepan, cook meat in oil until almost done. Stir in the onion and pepper and cook until tender. Add Accent, salt, pepper, sugar and fish oil. Add water a little at a time. Stir in the cooked noodles and soy sauce. Serve while hot.
Combine Ro-Tel and tomatoes in a large bowl. In a blender, add remaining ingredients and 1/2 cup of tomato mixture. Puree. Add to remaining tomato mixture. Salt to taste. Serve with warm tortilla chips. Refrigerate.
Grate the Cheddar cheese. Set aside to warm to room temperature. At the same time, have your cream cheese warming to room temperature. When the cream cheese is very pliable, combine with the Cheddar, Worcestershire sauce and the chopped onion. Form into a ball. Refrigerate until rather solid. Roll in fine nuts; dot with sliced, stuffed olives. Serve with assorted crackers.
Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine next 10 ingredients. Divide the small jar of sauce between two ungreased 13 x 9 inch baking dishes.
Cream butter and sugar. Add eggs, one at a time. Add Karo or honey and vanilla. Sift flour, cocoa and baking powder. Add to first mixture; add nuts. Grease two 8-inch square pans. Turn batter into pans and spread evenly. Bake at 325° for 32 minutes. Don't overbake. Cut into squares. You can sprinkle with powdered sugar if you prefer.
Dissolve gelatin in boiling water; cool. Add pineapple and blueberries. Refrigerate until congealed. Cream together cream cheese, sugar, sour cream and topping. Spread over gelatin. Sprinkle with nuts or cookie crumbs.
In a 1 1/2-quart casserole dish, stir together sugar and corn syrup. Microwave 4 minutes on High. Stir into sugar mixture the peanuts. Microwave 3 to 5 minutes on High until light. Add margarine and vanilla to mixture, blending well. Microwave 1 to 2 minutes on High. Peanuts will be lightly brown and syrup hot. Add to mixture the soda. Stir until light and foamy. Pour onto lightly buttered cookie pan. Let cool 1/2 to 1 hour. Break into pieces and store in airtight container.
Mix crushed pretzel sticks, sugar and butter together. Set aside 4 tablespoons for garnish. Press remainder into 9 x 13-inch dish. Bake at 375° for 8 minutes. Set aside to cool.
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature. Peel and slice bananas. Arrange layer of banana slices 1/2-inch deep in pie shell. Pour in cooled filling. Chill for 2 hours. Top with whipped cream.
Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1 1/2 to 2 hours. Add onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add heated water. Two tablespoons of sugar improve the whole effect. Serve on mounds of rice. Makes 4 servings.
Filet fish; remove skin and cut fish in small strips. Mix the batter of all ingredients and let fish marinate for better flavor. Cook fish in 1/2-inch of cooking oil at 350° until done.
For filling, mix hamburger, sausage, onion, potato, rice and kraut all together. Set aside. Put head of cabbage in boiling water until the leaves are wilted. Separate the leaves. Put the filling in the leaves, rolling up. Pin together with toothpicks. Put rolls in large pot. Pour tomato-juice over them. Let set overnight. Cook 1 to 1 1/2 hours.
Cut pork tenderloins into pieces 2 1/2 to 3-inches long. Take 2 to 3 pieces; turn on end and wrap with bacon (like filet mignon). Use a very hot fire to sear. Season with lemon pepper seasoning and garlic powder. Ten minutes before pork is done, mix together Dijon mustard and cream to desired consistency, heating on stove over low heat. Spoon over filets when serving.
Mix all ingredients together and add water to make approximately 6 quarts. Freeze until slushy. Place in punch bowl and add ginger ale.
Do not beat or mix until all ingredients are together. Begin by breaking egg into mixing bowl. Add other ingredients in order given. Beat with mixer until well blended. Bake at 350° for 40 minutes. Frost with Minute Fudge Frosting. Double for a large cake.
Brown meat and 1/4 cup onion in skillet. Stir in catsup, chili powder and salt. Mash in beans. Heat through. Garnish with the cheese, olives and 1/4 cup onion. Serve hot with corn chips. Makes 1 1/2 cups.
Add 1 cup boiling water to jello. Stir until dissolved. Add cold water and pineapple juice. Chill until thickened. Stir in pineapple and coconut. Chill.
Use a large pot. Chicken broth, beans on low heat. Saute onions and garlic in tablespoon olive oil until tender. Add green chilies with liquid. Put in with broth and beans. Add cubed chicken.
Peel and slice lemons. Put in jar, add sugar and water. Mix well. Let sit overnight.
Combine salt, milk, margarine (melted) and Parmesan cheese. Stir well. In a medium pan or casserole dish, layer potatoes to about 3/4 full. One layer of potatoes; add 1/2 of all cheeses, layer the rest of potatoes with cheese. Sprinkle with paprika. Bake in 350° oven until potatoes are completely done. Serve hot. Serves 4 to 6.
Mix sugar, flour and Pet milk in blender. Then pour into small pan and cook (stirring) until thick. Add 1 tablespoon butter; stir. Add vanilla. Let cool.
Place butter in 9 x 13-inch baking dish. Place in warm oven to melt. Combine eggs, milk, seasonings and cheese. Add mushrooms and ham; pour into baking dish. Bake in 350° oven for 10 minutes. Remove from oven, stir well. Return to oven for 20 to 25 minutes or until set. Cut into squares. Serve.
Cream butter and sugar, beating until light and fluffy. Add flour, potato chips and vanilla; beat well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes, or until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks.
Place all ingredients, except macaroni, in a large pot. Add water; pot should be about 3/4 full. Season with salt, pepper, garlic, nutmeg and basil to taste. Bring to boil, then simmer until chicken and vegetables are tender. Add macaroni; continue on simmer until macaroni is cooked to your liking.
Separate eggs and whip whites. Add in 4 1/2 tablespoons sugar. Place in refrigerator. Cream butter and add sugar. Add egg yolks 2 at a time. Add sifted flour and milk alternately. On low speed, blend in egg whites. Bake in a greased and floured 9 x 13-inch pan at 325° until done.
Cook 2 cups oats in 2-inches of water. Remove from heat; add lard and peanut butter. Stir until melted. Add rest of ingredients and mix well. Cool and shape into balls. Place into mesh bags. Hang the bag on your bird feeder or a tree branch.
Preheat oven to 350°. Prepare cake mix according to package directions, omitting oil and adding 6 Tbsp. coconut. Pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake for 28 minutes or until wooden pick inserted in center comes out clean. Let cook in pan 10 minutes on a wire rack.
Heat the oil in a heavy 2 1/2-quart kettle or large skillet. Add onion and garlic; saute until pale golden. Stir in beef and cook, stirring, until browned. Add remaining ingredients in the order listed. Mix well; cover and simmer over low heat for about 1 hour or until sauce is thickened and flavors are blended. Cook the lasagna noodles in plenty of boiling salted water until just tender. Drain thoroughly; dry well on paper towels.
Season chops with salt and pepper. Dredge chops in flour in plastic bag. Melt margarine in large skillet; brown chops. Lay chops overlapping in shallow 9 x 13 x 2-inch baking dish. Spoon drippings over chops; cover with soup. Sprinkle with cheese and paprika. Cover and bake at 350° for 20 minutes. Makes 6 servings.
Mix all ingredients together, except for mandarin oranges. Add them after everything else is mixed. Refrigerate overnight. Serves 8 to 10.
Boil boston butt in pot until done. Remove and debone, removing all fat and disposing of. Chop up lean pork and set aside. Also boil chicken in a pot. Debone, removing and disposing of fat and skin. Cut up lean chicken and put in with pork. If using frozen corn, cook in microwave until about done. Grind up pork, chicken, corn, tomatoes and onion. Mix all ingredients in a large, heavy- bottom pot. Cook on low heat about 1-1/2 hours, stirring occasionally. Do not let stick to pot. Enough stew to serve 25 people. Amount of all ingredients can be adjusted for personal taste.
Mix the cake, using water and eggs as specified on the box. Pour into a well-greased and floured 9 x 13-inch pan.
In 9 x 13 pan, mix butter, flour and nuts. Bake at 350° for 20 minutes or until brown. Cool.
Melt margarine; add brown sugar and let cool. Beat in eggs, one at a time. Add balance of ingredients. Pour into greased jellyroll pan. Bake at 350° for 25 minutes. Cut in squares when completely cool.