HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast and warm water. Add all other ingredients and mix well, until consistency of formed dough. Put dough in refrigerator at least 4 hours or overnight.
Melt butter over medium heat. Stir in marshmallows until melted. Add green food coloring. Turn off heat and add corn flakes. Fold into mixture with a spoon. Run hands under cold water and form wreaths on wax paper. Place red hots on top to look like berries and let stand until firm.
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugar, brown sugar and mix. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap, shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Cook celery and onions in butter. Add ground beef. Cook until browned. Drain. In a saucepan, add ketchup, tomato paste, water, mustard, Tabasco sauce, Worcestershire sauce, relish and sugar. Pour this over ground beef mixture. Add salt and pepper. Simmer for 15 minutes.
Combine milk, sugar, corn syrup and salt in saucepan. Stir over medium heat until sugar dissolves. Cook until a soft ball forms. Remove from heat. Add butter. Set aside until lukewarm. Add flavoring. Beat until thick and no longer glossy. Pour into buttered pan. Cool and cut into squares.
Cut meat into serving portions, trimming fat; brown and set aside. In bottom of Dutch oven, place potatoes. On top of potatoes, spread Cheddar cheese soup, milk, 1/2 teaspoon Lawry's seasoned salt and 1/8 teaspoon pepper. Lay meat portions on top of potatoes and spread mushroom soup on meat. Place onion, bell pepper and mushrooms on top of soup and use the rest of the seasoned salt, garlic salt and pepper. Place green beans on the very top. Place in a preheated 350° oven and bake for 1 1/2 hours. Makes 6 to 8 servings.
In a pan of happiness, mix the above. Add a pinch of tenderness and a tablespoon of truth. Stir well in the sunshine. Roll out a loving crust. Flow with contentment. Keep all free from strife. Fill with understanding and bake well as you life.
Mix together flour and salt. Combine baking soda, vinegar and water. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip fish into mixture allowing excess batter to drip back in bowl. Fry in preheated oil until medium brown. Drain on paper towels. This batter may be used on boneless chicken breasts and various vegetables.
Combine first 5 ingredients. Blend to moisten, then beat 2 minutes at medium speed of electric mixer. Pour about 3/4 of batter into well greased and floured tube or Bundt pan. Add 3/4 cup chocolate-flavored syrup to remaining batter. Mix well. Pour over batter in pan. Run knife through batter to marbleize. Cook for 1 hour or until done. Cool. Sprinkle with confectioners 10x sugar or cover with chocolate icing.
Mix flour and sugar in large bowl and set aside. Put oleo, cocoa and water in a pan and bring to boil. Pour over sugar and flour mixture and mix well. Add buttermilk, eggs, soda, cinnamon and vanilla. Beat until smooth.
Mix corned beef, sauerkraut and approximately 1/2 bottle of dressing. Line a cookie sheet with the cocktail rye bread. Add a tablespoonful of beef mixture to tops of bread. Top with a square of Swiss cheese. Bake at 325° until cheese is melted.
Brown meat. Drain. Stir in cheese while hot. Spoon onto party rye bread slices. Spread out. Broil 5 minutes on bake in oven 10 to 15 minutes at 350°. Makes 35.
Combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth with rotary beater. In 8-inch skillet, heat cooking oil to 360°. Release batter into hot oil, using a funnel, making a spiral shape. Fry until golden, about 3 minutes. Turn, using wide spatula and tongs. Cook 1 minute more. Drain on paper towels. Sprinkle with sifted powdered sugar. Makes 4 cakes.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with a fork. Add crabmeat and next 4 ingredients, stirring well. Spoon yolk mixture into egg whites. Garnish with pimiento slices and fresh parsley sprigs.
Brown ground beef. Put into large pot. Add other ingredients; cook for 2 hours at medium heat, until liquid is reduced. Beans, such as pinto or kidney, can be added if desired. Rubbed sage can be found in the spice aisle.
In a shallow dish, combine flour, pepper and salt. Cut steak into serving size pieces. Add in flour mixture. In a skillet, brown steak in butter or olive oil. Transfer to slow cooker. Combine the remaining ingredients and pour over the steak. Cover and cook on low for 8 1/2 hours or until meat is tender.
Grease 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2-inch loaf pan. Mix corn meal and cold water in saucepan. Stir in boiling water and salt. Cook, stirring constantly, until mixture thickens and boils. Cover and cook over low heat 10 minutes. Spoon into loaf pan. Cover and refrigerate overnight.
Bake ingredients until smooth and easy to spread. Spread mixture on flour tortillas and roll up jelly roll style. Wrap individually in plastic wrap. Chill at least 3 hours, best if chilled overnight.
Mix sugar, flour and unbeaten egg. Add baking powder, salt and vanilla. Mix well. Stir in nuts and apples. Pour into well buttered 8-inch pie pan. Bake at 350° for 30 minutes.
Mix orange juice according to directions. Mix with other juice. Pour into punch bowl; add ice or ice ring mold. Yields 50 servings
Bake cake per directions in 13 x 9-inch pan. Cool and cut in cubes. Layer ingredients. Start with cake, pudding, Cool Whip and Skor. Repeat layers. Sprinkle cake with liqueur, i.e., kahlua or other liqueur.
Mix the ingredients all together and put into a square container. Put into the freezer. When frozen, cut into squares and serve. Very good.
Shred the cabbage using a sharp knife or a slicing blade of a food processor. Put into a bowl with carrots and onions. In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper to taste. Add to vegetables and mix well. Let sit in refrigerator at least 1 hour. Add caraway seed before serving. Makes 4 to 6 servings.
Lightly butter casserole dish. Place bread slices in bottom of casserole dish, then put cheese on top of bread. Drain broccoli, place over cheese. Add chicken and arrange remaining bread over top. Combine eggs, milk, salt, and mustard. Pour over bread. Garnish with pimento. Cover and refrigerate overnight or at least 6 hours. Bake uncovered at 350° for 45 min. Grate remaining cheese and sprinkle over top. Bake 5 min to melt cheese. Let stand for 10 min. before cutting.
Combine first 5 ingredients and simmer. Cube Velveeta cheese and add after soup is warm. Allow cheese to melt, then add pasta and sour cream.
Peel and slice potatoes. Chop onion. Place potatoes in saucepan and cover with water. Salt to taste. Cook potatoes until tender. Remove from heat and drain most of the liquid away. Slightly mash potatoes with a fork or masher. (Do not mash until smooth.) Add mayonnaise, onion and vinegar. Mix all together and serve while hot. Delicious with country style steak and gravy or any gravy.
Wash and dry spinach. Tear leaves into pieces. Wash and dry watercress. Remove stems. Chill until crisp. Combine spinach and watercress in a bowl. Combine garlic, salt, lemon rind, paprika, pepper and vinegar. Add gradually the olive oil, stirring constantly, and beat in sour cream. Pour dressing over greens and toss well. Crumble bacon over salad. Serves 6.
Combine all ingredients in saucepan over medium heat. Cook to a good boil. Delicious on chicken or pork.
Heat oven to 375°. Cut each sweet potato lengthwise in half. Place in an ungreased 8 x 8 x 2-inch baking dish. Sprinkle with salt and spread applesauce on potatoes. Mix sugar, nuts and cinnamon and sprinkle over the applesauce. Dot with butter and cover with aluminum foil. Bake for 30 minutes or until hot and bubbly.
Mix all ingredients; pour in greased pan. Bake at 350° for 1 hour.
Bring to rolling boil. Cook for 3 minutes. Set aside to cool. Add powdered sugar until mixture is of spreading consistency.
Heat broth, salt and white pepper to rolling boil in 2-quart saucepan over high heat. Add dash of soy sauce. (If broth is not heated to a rolling boil, egg will not form threads.) Stir green onions into eggs. Pour egg mixture slowly into broth, stirring constantly with fork until egg forms threads. Serve in individual bowls and add a few pieces of chicken, if desired.
Combine macaroni, cheese, celery, green pepper, onion, relish, pimiento and chopped eggs.
Wash and drain bean sprouts; they must be dry. Combine drained pineapple and water chestnuts with the bean sprouts; mix well.
Mix cake mix as directed on box. Add cocoa and red food coloring. Cook as directed.
In a large mixing bowl, stir together yeast and sugar. Add 2 cups of flour and warm water. Beat with electric mixer until well blended. Add remaining flour, oleo and egg. Beat again. Place into a greased bowl, cover and refrigerate. When ready to use, fill greased muffin cups 3/4 full and bake at 400° for 15 to 20 minutes. Extra batter will keep several days. Makes about 3 dozen.
Beat eggs well, add cream cheese and confectioners sugar. Pour over cake mix. Bake in 300° oven for 1 hour and 10 minutes. Cool and cut in squares.
Cook sugar, corn syrup and butter to 240°. Add raw peanuts. Cook to 290°. Add 1 1/2 teaspoons baking soda and remove from heat. Pour mixture onto buttered marble slab or buttered cookie sheet. Cool and break into pieces.
Steam the cabbage for 10 minutes. Combine hamburger, stuffing, rice, egg, milk and salt. Put heaping tablespoon of meat mixture in center of cabbage leaf. Fold cabbage leaf like an envelope. Put in baking dish. Pour tomato soup over cabbage. Bake at 350° for 1 hour.
Mix flour and sugar in a large bowl. Bring to boil water, cocoa and margarine, pour over flour mixture and stir well. Add soda, vanilla, buttermilk, cinnamon and eggs. Pour into greased jelly roll pan and bake at 400° for 20 minutes. Five minutes before cake is done, make frosting.
Coat and heat oil in an electric wok or skillet. Saute onion at 350° until limp, then add other vegetables. Salt to taste and add Salad Supreme seasoning halfway through cooking. Stir and cook until vegetables are crisp-tender or however you like them.
Brown meat on all sides in very hot, low cholesterol oil. When browned, fill pot halfway with water (enough to cover 3/4 of the meat). Turn stove to simmer. Chop 2 onions into the gravy. Put Worcestershire sauce on meat. Add all other ingredients to the water except gingersnaps. Simmer (slightly rippling) for 3 hours. Add gingersnaps, after removing meat, to thicken gravy. Serve with red cabbage and green beans.
Combine first 4 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle milk (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Stir in turkey, cheese and green pepper.
Finely chop graham crackers. Combine graham crackers, butter and sugar. Press into bottom and up sides of pan. Combine Cool Whip, pudding mix and sour cream. Pour half of the filling over the crust. Slice bananas (kind of thin). Layer bananas on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Sets immediately, but can chill.
Heat oven to 400°. Grease quiche pan or pie plate (10 x 1 1/2-inch). Saute beef and onion; drain. Stir in seasoning mix. Spread in plate; sprinkle with chiles. Beat milk, eggs and Bisquick until smooth. Pour into plate. Bake for 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife test comes out clean (8 to 10 minutes more). Cool 5 minutes. Serve with sour cream, chopped tomatoes and lettuce.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar. Stir until soft drink powder and sugar are completely dissolved. Top punch with large spoonfuls of lime sherbet. Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage. Serve some sherbet with each cup of punch. Serves 30 to 35.
In a medium bowl combine zucchini with salt. Let stand for 15 minutes and then squeeze out excess moisture with your hands. Stir in eggs, cheese and garlic. Melt 2 tablespoons of the butter in a skillet over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in the pan, flatten slightly to make a patty. Repeat until pan is filled, but don't crowd the patties in the pan. Cook the patties, turning once, until golden brown on both sides, about 6 minutes. Transfer the patties to a warm platter and repeat, adding more butter as needed.
Mix eggs, oil, sugar, vanilla and zucchini in one bowl. Mix flour, nuts, cinnamon, salt and baking soda in separate bowl. Mix wet and dry ingredients alternately until well blended. Grease and flour 2 to 3 small loaf pans. Bake at 350° for 55 to 60 minutes. Enjoy!
Cook and drain noodles. Mix all ingredients, except 1/2 cup cheese and croutons. Pour into 1 1/2-quart casserole. Sprinkle remaining 1/2 cup cheese and croutons over casserole. Bake at 350° for 30 minutes.
Combine the oleo, sugar and eggs. Add the molasses and sour milk. Sift together the flour, salt, cinnamon, ginger and baking soda; add	to the creamed mixture. Put in the refrigerator for at least 2 hours. Roll; cut with cutter. Bake in a 400° to 425° oven for 8 to 10 minutes, or until top of cookie springs back when touched. Burns very easily.
Cream butter and sugar together, add eggs and beat well. Sift flour and measure, add soda, sift again. Add flour and soda to mixture. Add bananas, stir well and add nut meats. Grease loaf pan. Bake at 350° for 1 hour. Test with knife for doneness.
In a bowl, mix flour, salt, butter and sugars. Then add vanilla and eggs and slowly add chocolate chips. Then drop by teaspoons on baking sheet and bake until brown in a 350° oven.
In a mixing bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. Spread into a greased 13 x 9-inch baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35 to 40 minutes or until cake tests done. Yield: 12 to 16 servings.
Brown and drain beef and onion. Add all other ingredients. Bring to a boil. Reduce heat and simmer 1 hour. Serve over tortilla chips. Top with sour cream and grated cheese.
Melt butter or oleo in bottom of baking dish (9 x 13-inches). Mix flour, sugar, milk and baking powder together and spoon over butter. Sweeten your fruit. Add lemon juice and cinnamon. Add flour or cornstarch with juice and pour over the batter. Bake in a 350° oven for 50 to 55 minutes or until golden brown.
Pour cooked grits into mixing bowl. Add Crisco; let cool. Add part of the flour, salt, sugar and yeast. Lastly, add warm water; beat with electric mixer for a few minutes, adding more flour while you beat by hand. Turn out on floured board; work with hands until you have a workable dough. Place in a large bowl; cover and let rise until double in size. Punch down; place in pans and let rise again until double in size. Bake at 350° for 35 to 40 minutes.
Preheat oven to 325°. Grease and flour a 10-inch tube pan.
Mix together egg, milk, vanilla and rolled nuts. Add flour mixture to milk mixture. Bake 1 hour at 350° on greased bread pan.
Cook raisins and water until only 3 tablespoons of water are left. Mix shortening and sugar, then the eggs; beat until creamy. Stir in raisins and liquid plus vanilla.
Cream oleo and sugar. Add egg and beat until creamy. Add dry ingredients and stir thoroughly. Add chopped apples and nuts. Bake in 9 x 9-inch pan at 350° for 40 minutes. Cool in pan before cutting.
Mix all ingredients into dough. Roll out, using small amount of flour to keep from sticking. Cut with floured cookie cutters. Decorate with sugars and/or candies if desired. Bake in a 375° oven for 10 to 15 minutes.
Dip a slice of zucchini in egg, then bread crumbs. Continue until all the zucchini is breaded. Heat oil in a large frying pan and fry the zucchini until golden brown. Remove from oil and drain on paper towels. In a baking dish, layer with spaghetti sauce, zucchini, onion and cheeses. Bake in a 350° oven for 30 minutes or until hot and bubbly.
Brown beef and onions. Separately cook rice according to package directions. Add other ingredients and simmer while rice is cooking (25 to 30 minutes). Rice and meat mixture can be mixed together or served separately.
Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; add next 5 ingredients. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Yield: 8 cups soup.
Add all ingredients except oatmeal and peanut butter. Bring to a boil; cook for 2 minutes. Take off heat and add peanut butter. Then add oatmeal. Spread on greased paper or drop from spoon.
Boil milk. Keep mixing and add all the ingredients. Mix except the cinnamon and 2 tablespoons of sugar which you sprinkle on top of pudding. Pour into greased (butter) deep dish and bake at 325° for 1/2 hour. Serve with whipped or plain cream or milk.
Take any white or yellow cake mix and bake as usual. While cake is still hot, make holes with a wooden spoon end all over cake.
Mix sugar, cranberries and apples together and let stand for awhile, then add remaining ingredients and serve.
Mix all ingredients together. Drop by spoonful. Bake at 350° for 10 minutes. Makes 10 to 12 dozen.
Cook macaroni, according to package. Mix lemon juice and oil. Combine with drained macaroni. Chill several hours, stirring occasionally. Fold in shrimp, eggs, onion and celery.
Grate and work cheese and margarine together until creamy. With your hands, mix flour, salt and cayenne until smooth. Chill dough for an hour, then roll to 1/2-inch thick on floured board and cut in rounds. Place in preheated 350° oven and bake 15 minutes or until pale gold. Good with soup and salad.
Mix all ingredients together gently. Put into a 9 x 12-inch buttered casserole. Bake at 350° for 45 minutes.
Place scraps of bread (leftovers from donut shapes) in the bottom of a 13 x 9 pan. Then layer cheese, broccoli and ham. Mix together the last 5 ingredients and soak each piece of bread in mixture before laying them on top. Pour remaining mixture over the top. Cover and refrigerate overnight. Bake at 325° for 1 1/2 hours.
In a mixing bowl combine eggs, 2 cups of the sugar, oil, and 2 teaspoons coconut extract. Mix well. In a separate bowl combine flour, baking powder, and salt; add to egg mixture alternately with buttermilk, just until moistened. Stir in coconut and pecans. Spoon into a greased 10-inch bundt pan. Bake at 350° for 60-70 minutes, or until toothpick inserted near center comes out clean.
Blend peanut butter and chocolate syrup. Divide ice cream among 4 dessert dishes. Spoon sauce over ice cream.
Wash mint leaves and stems and put in a large saucepan; crush with a masher or drinking glass. Add the water and bring quickly to a boil. Remove from heat; cover and let stand for 10 minutes. Strain and measure 1 2/3 cups into large saucepan. Add lemon juice and a few drops of food coloring. Stir in sugar; put over high heat and bring to boil, stirring constantly. At once, stir in pectin, then bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon and pour in hot sterilized jars. Seal. Makes about four 1/2 pint jars.
Bring cherries, water and sugar to boil in saucepan. Add jello and food coloring, then let cool. Add Coke, pineapple and nuts. Chill as you would jello.
Pour into greased loaf pan. Bake 15 minutes at 325°, then 45 to 50 minutes at 300°.
Mix sugar, eggs, persimmon pulp, and vegetable oil. Add flour, cinnamon, salt, soda, and nuts. Pour mixture into a 9-inch greased and flour bundt pan. Bake at 325 degrees for 1 hour or until done. Dust with powdered sugar.
Cut the meat into serving pieces. Cut the cabbage into chunks or thick slices. Arrange meat and cabbage in a pan, sprinkling salt and pepper between (peppercorn can be placed in bag if desired). Add water until it is about 2 inches over contents. Simmer on low heat until meat and cabbage is tender. Serve on warm plates with boiled potatoes.
Warm honey; add glycerine and lemon juice. If butter is used, it must be refrigerated.
Combine all ingredients and pour into a 9-inch pie shell. Bake at 325° for about 1 hour.
Boil potatoes separately; use potato water (2 cups). Saute onion and celery in salt pork drippings before adding to rest of ingredients. May add 1 can tomato soup. Simmer and serve. Garnish with chopped parsley.
Put in quart jar; shake well before using. Half malt and half tarragon vinegar is good.
Sift dry ingredients together, then add sugar and remaining ingredients. Place in refrigerator. This will keep 6 weeks.
Mix eggs and cottage cheese. Add margarine, salt, onions and broccoli to muffin mix. Bake in an approximate 9 x 6 x 2-inch baking pan at 350° for 30 to 35 minutes.
Cook rotini as directed on package; drain and cool. In a large bowl, combine lettuce, bell pepper and onion. In a medium saucepan, combine remaining ingredients. Bring to a boil for 1 minute, stirring continually. Add pasta to lettuce, pour hot dressing over all. Toss until well mixed. Makes 12 servings. About 120 calories per serving.
Mix corn, eggs, cornbread mix, garlic salt, green chilies and cooking oil together. Mix well; pour half of corn into a greased 2-quart baking dish; sprinkle with grated cheese. Add remaining corn and grated cheese on top. Bake, uncovered, for 1 hour at 350°.
Scald milk; mix eggs, sugar, salt, vanilla. Beat well. Slowly blend egg mixture into the hot milk in sauce pan. Fill custard cups and place in water bath in large baking pan. Bake at 300° for 45 minutes. After removing custard from oven, sprinkle lightly with nutmeg.
Prepare chicken, debone and remove skin. Place in baking dish. Add 3 tablespoons margarine and sprinkle paprika, pepper and salt over chicken. Bake at 350° for 40 minutes. Prepare dressing according to directions on package. Move chicken to one side of pan. Add dressing and mound stuffing around chicken pieces. Cover with foil and bake for at least 20 minutes longer.
Brown beef and onion, drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Top with grated cheddar cheese and serve with corn chips.
Preheat oven to 375°. Mix graham cracker crumbs and enough butter or margarine to hold crumbs together. Press crumb mixture into pie plate, forming a pie crust, Bake 10 minutes or until browned.
Cream butter and sugar; add eggs. Beat well. Alternate flour, bananas and water, adding a little at a time; beat well. Stir in nuts. Pour into greased and floured large loaf pan. Bake for 1 hour at 350°.
Mix and bake at 350° for 45 to 50 minutes in a 13 x 9-inch pan.
Mix all together. Pour into unbaked deep dish pie shell. Arrange whole pecans on top. Bake at 350° for 35 to 40 minutes, until done in middle.
Mix cake by directions on box; add pecans to cake mix. Pour into greased and floured 13 x 9-inch cake pan. Bake as directed on box. When cake is done, poke holes in the cake. Mix Eagle Brand milk and caramel topping. Pour over cake making sure it goes into cake. Let cool completely, then top with 8 ounces Cool Whip. Keep in refrigerator.
Mix together the sugar and Butter Buds. Add baking soda to applesauce. Add applesauce to Butter Buds mixture; blend well. Sift together the remaining ingredients and add to first mixture. Add raisins and Grape-Nuts. Chill dough for 1 hour. Drop by teaspoonfuls onto baking sheet sprayed with nonfat cooking spray. Bake at 350° for 12 minutes. Yields 9 to 10 dozen cookies.
Pour liquid over meat, celery and onion after putting in roasting pan. Cover tightly and bake at 300° for 6 hours. When done, take fork and break meat up. Juice will be absorbed and meat will flake apart.
Brown ground beef with taco seasoning. Layer in baking dish tortillas, beef, cheese, olives, onion and sauce. Bake for 20 minutes at 350°.