HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and shortening in large bowl. Add the scalded milk. When the mixture is cool, add the yeast and salt. Stir thick with flour. Let rise 2 hours, roll and shape into rolls. Raise 1 hour and bake at 350° to 375°. Makes about 18 rolls.
Mix the first 4 ingredients. Chill for at least 1 hour. Chop fruits and serve with the dip.
Crust: Mix the flour, margarine and pecans; put in a 9 x 13-inch baking dish. Bake at 325° for 20 minutes.
Combine first 6 ingredients. Pour half of mixture into a baking dish. Put in raw hamburger, Ortega peppers and cheese. Cover with rest of cornbread mixture and cheese. Bake 1 hour.
Cream shortening and sugar. Add egg and yeast dissolved in a cup of lukewarm water and 2 teaspoon sugar. Add 2 cups more of lukewarm water and 8 cups flour. Refrigerate over night. Make out and bake at 350 degrees temperature.
Cream first 3 ingredients; add egg. Beat until light and fluffy. Blend rest of ingredients. Chill 1 hour. Roll out; cut desired shapes. Bake at 375° for 6 to 8 minutes. Makes 2 dozen cookies.
Blend sugar and oil. Add eggs, one at a time. Add flour, soda, salt and 2 teaspoons vanilla. Mix in apples and nuts. Bake 1 hour in a Bundt or tube pan at 350°.
Drain fruit cocktail and place in baking pan. Pour cake batter on top and bake cake as directed on package. When cake is done, invert onto cake platter.
In medium bowl, combine cocoa and boiling water; beat until smooth. Cool. Sift flour, salt, soda and baking powder. In large bowl, beat butter, eggs, sugar and vanilla. At low speed add flour mixture in four parts, alternating with cocoa mix. Put filling between layers, then frost.
Preheat oven to 425°. Steam or microwave vegetables until just tender; drain. Toss in bowl with herbs and pepper; set aside. Put butter in a 10-inch pie plate and set in oven until melted. In medium bowl, beat eggs. Add milk and beat until well blended. Add flour and salt and beat until batter is smooth. Pour batter into heated pie plate. Spread vegetables evenly over batter to within 1 inch of edge. Bake 30 minutes or until brown and puffy. Cut in wedges. Serve. Yields 6 servings (268 calories each).
Preheat oven to 500°. Punch holes in the roast with a fork. Baste it well with your choice of sauce and rub it down with Morton's Nature's Seasons. Place the roast in an open roaster or pan. Do not cover. Wrap the potatoes separately in tinfoil. Place the roast and the potatoes into the preheated 500° oven. Bake at a rate of 5 minutes per pound. Turn the oven off! Leave the roast and potatoes in the oven for 2 more hours. Serve and enjoy!
Drain pineapple, reserving syrup. Brown chicken in butter. Drain. Combine syrup, soy sauce and garlic and pour over chicken. Cover; simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in 1/2 cup of water. Stir into pan. Bring to a boil. When thickened, spoon over chicken. Serve.
Mix the first 7 ingredients; add salmon and bread crumbs to mixture. Bake in a 9 x 5-inch greased loaf pan at 350° for 1 hour.
Puree bananas. Mix dates, nuts and raisins together. Pour bananas over this mixture. Add just enough oatmeal or granola to effect cookie dough. Mix well. Roll into balls and bake on a greased cookie sheet for 10 to 12 minutes. Watch carefully as they burn easily. Store in refrigerator.
Chop chicken into bite sized pieces. Heat oil. Mix flour, salt and pepper. Batter chicken with it. Simmer in fry pan with the oil. Mix remaining ingredients and add to browned chicken. Simmer in covered pan for 30 minutes. Serve with rice.
Mix in large pitcher. Follow instructions on can of lemonade as directed. Add berries and 7-Up. Chill; serve over ice.
Mix well the cream cheese, Cool Whip and sugar. Pour on top of graham cracker crumbs. Top with cherries. Chill overnight. Enjoy!
Brown hamburger and drain; add the spaghetti sauce to the meat. Mix in small bowl the eggs; beat well with cottage cheese, 1/3 Mozzarella cheese and pepper and salt to taste. Boil about 15 minutes. Spread 2 big spoons of sauce in bottom of pan, then layer noodles, cheese filling, then sauce. Do this until pan is full. Top with rest of cheese in bag. Bake at 350° for 35 minutes. Cover with foil and bake. Let stand for 30 minutes before serving.
Beat until smooth. Pour into 9 x 13-inch or 13 x 17-inch greased pan.
Fry bacon and onion; set aside. Cook potatoes and carrots until tender; add zucchini last 8 to 10 minutes. Put potatoes, carrots and zucchini in blender; add salt and pepper to taste. Add chicken broth and butter; blend. Heat, adding chopped bacon and onion. Serve.
Combine beef, bread crumbs, onions, green pepper, 1 1/2 teaspoons salt, seasonings, and 1/2 cup of the tomato sauce. Mix well and pat into bottom and sides of greased 9-inch pie plate. Combine remaining 1 1/2 cups tomato sauce, 1/2 teaspoon salt, water, rice and 1/2 cup of the cheese. Spoon mixture into meat shell. Cover and bake in 350° oven for 25 minutes. Top with tomato slices and remaining cheese. Bake, uncovered, 10 to 15 minutes longer. Makes 5 to 6 servings.
Dissolve yeast in water; mix well. mix dry ingredients together and cut in shortening add to yeast mixture with oil. Cover with cloth and let rise twice. Divide in to 4 greased loaf pans. Let rise again. Bake at 375 for 20 to 30 minutes.
Combine first 7 ingredients well and put in casserole dish. Spread next 3 ingredients over mixture and sprinkle with pecans just before baking. The first ingredients can be made the day before and refrigerated. Bake at 350° for 20 minutes, covered. Uncover and bake 20 minutes longer.
Microwave first 3 ingredients on High for 1 minute and blend together in large bowl. Alternate additional time in microwave and blending until mixture has a glossy appearance. Stir in oatmeal and drop by teaspoon onto waxed paper to cool.
Cut chicken into 1/2-inch strips. Set strips aside. Combine 2 tablespoons oil, lemon juice, salt, cumin and pepper in a small bowl; stir well. Reserve 1 tablespoon oil mixture; set remaining oil mixture aside. Place reserved oil mixture in a medium bowl. Add chicken strips, and toss to coat. Cover and marinate in refrigerator 10 to 15 minutes.
Cook beans until tender. Add seasoning and cook 30 minutes more, then add chicken and green chilies. Cook another 15 minutes until done.
Brown sausage; drain. Mix Bisquick, milk and soup together. Add sausage; mix together. Spray muffin tins with Pam. Fill tins 3/4 full. Bake at 400° for 11 minutes.
Pound chicken pieces down a little with the edge of a saucer or the bottom of a wine bottle. Sprinkle chicken with salt and pepper and coat with flour. In a skillet, brown chicken in oleo over medium heat for about 5 minutes or until lightly brown. Add a little more oleo to pan; add mushrooms, garlic powder, chicken broth, lemon juice and parsley flakes. Simmer 7 to 10 minutes, stirring occasionally until sauce slightly thickens. Add more broth and/or lemon juice as desired.
Brown hamburger; drain. Put in crock-pot; add Velveeta cheese, 1/4 cup milk and tomatoes. Cook on low until melted. Serve with Tostitos.
Boil macaroni and place in large bowl. Dice tuna, green pepper and onion. Add these and relish to macaroni. Add mayo and mix well. Add salt and pepper, then mix well.
Mix the melted shortening with the sugar and molasses; blend thoroughly. Add the beaten egg and the soda which has been dissolved in the hot water. Mix in the vanilla. Have ready the flour which has been mixed and sifted with the cream of tartar, spices and salt; add and mix thoroughly. Let stand in a cool place for 1/2 to 1 hour. Roll to about 1/8-inch thickness. Cut and place on greased cookie tins. Bake in 400° oven until done. Watch the baking because molasses products burn easily at this temperature, but a softer cookie results.
Preheat oven to 350°. Wash beef roast and place in pan with 1 1/2 cups of water. Cover and seal with aluminum foil; bake until done. Remove roast. Add au jus mix to roast drippings, along with 3 cups of water. Stir and cook over medium heat. Slice or chunk roast and serve on toasted steak rolls. Serve au jus gravy on side for dipping sandwich. Serve with potato chips and cranberry sauce.
Mix in glass container. Dissolve citric acid in 1/4 cup hot water. Dissolve sugar in 2 quarts hot water. Mix into sugar solution the Wyler's drink mix; cool. Add pineapple juice and cold water. Add food color gradually until desired color is achieved while stirring. May be frozen. If frozen, allow to thaw approximately 3 hours until slushy. Serves 50.
Cream sugar and butter. Add flour to which the nuts and salt have been added. Pinch off tiny pieces. Roll between the palms to make a roll like the finger. Bake about 30 minutes in oven at 375°. While hot, roll in powdered sugar.
Preheat oven to 350°. Carefully layer all ingredients (in the order listed) in a baking dish. Cover and bake in 350° oven for 1 hour or until done.
Soften cream cheese. Blend cream cheese, sour cream, diced onion, seasoned salt and pepper. Spread 1/8 to 1/4-inch thick on platter. Next, layer with lettuce, cheese, tomatoes and olives. Drizzle taco or picante sauce over top just before serving. Serve with tortilla chips.
Bring water, dried onion and 1/2 teaspoon salt to boiling. Add potatoes. Cook, covered, for 10 to 15 minutes or until potatoes are tender. Drain well; cool slightly.
Layer asparagus on bottom. Mix soup and asparagus juice and pour over asparagus. Mix grated cheese and crushed crackers together and pour on top. Pour melted butter over all and bake at 350° for 20 to 30 minutes.
Microwave: Melt margarine 45 seconds. Add marshmallows; mix well. Heat 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Add cereal; mix well. Press firmly into 15 x 10 x 1-inch pan; cool. Turn onto cutting surface, peel off foil.
Combine pudding mix and milk in 1 1/2-quart microwave-safe bowl; blend well. Cook on High for 3 minutes. Stir well and cook for 2 minutes longer, then stir again and cook 1 minute or until mixture comes to a boil. Stir in orange juice and rind. Spoon into individual dessert dishes. Chill.
Fold into flour mixture, stirring just enough to moisten. Spoon into 2 well-greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until they test done.
Chop up carrots, long green onions and onions. Mix in large salad bowl with the hamburger meat. Add salt, pepper, garlic powder, sesame oil and eggs. Mix really well with hands. Lay out egg roll wraps and fill them up. Deep fry until brown.
Put chicken, water, salt, onion, peppercorns, 3 stalks celery, all celery leaves and 3 carrots in a soup kettle. Cover and bring to boil. Skim off foam. Reduce heat to simmer and cook for 2 hours or until meat is tender. Remove meat, veggies and peppercorns. Strain stock if desired. Chill stock then skim fat layer. Dice remaining celery and carrots; add to stock. Cook until tender. Remove meat from bones and dice. Add chicken, rice or noodles and parsley. Stir in coloring and bouillon.
Mix all ingredients together. Place in casserole and top with crushed potato chips. Bake at 350° for 1 hour. Serves 6.
Mix shortening and sugar well. Add eggs, then dry ingredients. Roll in waxed paper and refrigerate until hard. Cut into thin slices and bake in moderate (350°) oven.
Sift corn meal and flour together. Mix egg and milk and add to dry ingredients. Mix well and add cracklins. Bake in greased pan in 425° oven for about 20 to 25 minutes.
Mix peeled and sliced peaches and sugar. Set aside. Preheat oven to 350°. Put butter in a deep dish and melt in oven.
Heat oven to 350°. Grease 2 or 3 large cookie sheets. Grind 3/4 cup peanuts in food processor, just until fine. Chop remaining 1/2 cup peanuts; set aside. Beat butter, sugar, maple syrup and maple extract in large bowl with mixer at medium speed until fluffy. Beat eggs in well. Stir dry ingredients in small bowl to mix well. Gradually beat into creamed mixture at low speed until smooth. Stir in 1/2 cup chopped peanuts. Drop by heaping teaspoonfuls onto prepared cookie sheet, 1-inch apart. Bake 10 to 12 minutes, until golden. Cool. Brush top of each cookie with corn syrup. Sprinkle with finely ground peanuts. Dust with 10x sugar.
Dissolve the jello in boiling water; then add cheese and mayonnaise until dissolved. Add milk and pineapple. Place in salad mold until firm.
In a large bowl, combine apples, sugar, raisins and nuts. Set aside. In another bowl, beat eggs, oil and vanilla. Stir into apple mixture. Combine dry ingredients and carefully fold into apple mixture. Do not overmix.
Drain pineapple; reserve juice. Drain mandarin oranges; do not reserve juice. Beat dry pudding into pineapple juice until thickened. Fold oranges and pineapple into pudding mixture. Refrigerate. Slice bananas into mixture just before serving.
Cut the apples in half and core. Slice thinly. You do not need to peel the apples, if you wish. Drop slices into a bowl of cold water. Set aside.
In a 2-quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt.
Fry meat well and drain. Place meat back in pan. Add taco seasoning in meat and water as directed on package. Let simmer on low heat until you have everything else ready. Put lettuce, tomatoes and bell pepper in large bowl or pan. Crush unsalted chips, not too small, and place over vegetables. Pour meat mixture over all and mix well. Serve with picante sauce to your taste.
Dissolve jello in hot water; jell until starting to thicken. Mix remaining ingredients in a bowl. Add all ingredients to jello. Pour in mold. (A ring mold can be used.)
Cook rice and broccoli in separate pots. Drain. While these are cooking, saute onions and celery in a dab of oleo in a skillet. Add soup to broccoli and cheese to the rice. Add sauteed stuff and bake in a Pyrex dish at 350° for 20 minutes. Put crushed Ritz crackers and paprika on top.
Cook garlic in oil until golden. Crumble meat in pieces and cook for 10 minutes. Pour off some of the oil and drippings into another skillet and cook sliced onions and green peppers until tender. Add to meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, cayenne powder, cloves, bay leaf, salt and pepper. Cover and cook over low heat for 1 hour. If too dry, add additional tomatoes. If too much liquid, uncover and simmer longer.
Combine water and sugar in a bowl, stirring until sugar dissolves. Add milk and eggs, stirring with a wire whisk until blended. Stir in coconut and next 5 ingredients. Add bread cubes; let stand 30 minutes, stirring occasionally. Pour into a greased 13 x 9 x 2-inch pan; bake at 350° for 45 minutes or until a knife inserted in center comes out clean. Serve warm with Bourbon Sauce. Makes 12 servings.
Combine all ingredients, except chips. Heat, stirring occasionally, over low heat until cheese melts. Serve as a dip or pour over chips. Makes 4 cups.
Sprinkle 1/2 cup pecans in a 9-inch circle on a greased sheet; set aside. Coat top 2 inches of a 2 1/2 quart glass bowl with butter. Put rest in bowl. Add sugar, salt and water. Do not stir! Microwave at High 11 minutes or until light brown. Pour over pecans. Sprinkle on chocolate chips. Sprinkle with the 1/4 cup other nuts. Chill until firm. Break into bite size pieces. Yields 1 pound.
Brown bacon and onion in large saucepan sprayed with nonstick cooking spray. Add all remaining ingredients except sour cream and simmer over medium heat about 20 minutes. Stir in sour cream just before serving. Recipe makes 6 servings. Ultra low-fat.
Wash and dry okra with paper towel. Cut in 1-inch pieces or use very small whole okra. Salt and pepper to taste. Place okra in plastic bag in which corn meal has been seasoned with your favorite herbs (Season-All, garlic powder). Fry in deep skillet with shortening until golden crisp. Drain.
Mix dry ingredients together. Combine milk and eggs and stir in oil. Add liquid to dry ingredients. Stir only enough to mix. Grease an 8 x 8 x 2-inch baking pan. Pour batter into pan. Bake at 400° for about 25 minutes.
Steam zucchini until tender. Drain. Melt margarine. Brown onion and pepper. Mix with stuffing. Mix all ingredients. Sprinkle with Parmesan cheese.
In saucepan, combine apple juice, honey, water, carrots, raisins, margarine and spices. Bring to boil over medium heat. Reduce heat; cover and simmer 10 minutes. Remove from heat and cool 1 hour, stirring occasionally to release steam.
Cream sugar and Crisco. Add flour, baking powder and eggs. Add soda to sour milk. Stir and add to flour mixture. Add mashed bananas and vanilla. Bake in two layer cake pans, greased and floured, at 350° for 35 to 40 minutes.
Quarter or chop any of the following: onion, bell pepper and mushrooms. Cook in a covered Dutch oven at 300° for 4 hours. Great served with noodles.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt. Form into 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Keep the popped corn warm in a 200° oven. Melt the caramels in the top of a double boiler over simmering water. Add the corn syrup and water and mix until smooth. Slowly pour over the popcorn in a large bowl or pan. Stir to mix well. With greased hands, shape the mixture into balls about the size of soft balls. Let the balls cool and dry completely before wrapping. (You can make them the day before.) Wrap in plastic wrap or in plastic bags. Yield: 15 popcorn balls.
Fry hamburger. Season with salt, pepper, garlic powder, seasoned salt and celery salt. Drain. Add green pepper and onion. Cook until slightly tender. Put all ingredients in baking dish. Heat in oven for 30 minutes at 350°.
Blend cracker crumbs and 1 stick of butter in bottom of dish to form crust. Mix cream cheese, 1 stick of butter and sugar. Beat until fluffy. Make a layer over the crust. Make a layer of bananas (sliced). Add pineapple and top with Cool Whip, nuts and cherries.
Place matzo crumbs in large bowl. Finely chop onions and celery and add to crumbs. Measure out spices and add to mixture. Heat chicken stock until hot but not boiling. Whip egg slightly with fork. Add butter, egg and hot stock to the matzo crumb mixture. Toss mixture until moistened. Yields enough to stuff a roasting chicken or small turkey.
Mix together and roll into balls. Roll balls in powdered sugar. Bake until brown at 400°.
Mix first 7 ingredients together and put in buttered casserole dish. Toss cracker crumbs with melted oleo and put on top of casserole. Bake at 350° for 40 minutes.
Mix all well. Bake for 2 hours at 300° to 325°. Could be topped with buttered crushed cornflakes before baking.
Place turkey between wax paper and pound until 1/4-inch thick. Sprinkle with salt and pepper; dredge through flour and pat lightly.
Brown the ground beef, bacon and onion; drain. Mix all ingredients together. Bake 1 1/2 to 2 hours at 350°.
Peel and dice potatoes. Boil in salted water with bay leaves and cumin until tender, 15 to 20 minutes. Melt butter in saucepan. Saute onion and add flour. Mix well and add milk. Pour into potatoes and water. Add corn, parsley, chives, nutmeg, salt and pepper. Simmer for 10 minutes. Stir in grated Cheddar cheese and white wine. Mix well. Heat until cheese is completely melted.
Mix all vegetables well. Sprinkle with 1/2 cup salt and let stand for 1 hour. In the meantime, put 4 cups vinegar, 4 cups sugar and 2 cups water in a large boiler pot. Rinse vegetables and pour into vinegar mixture. Heat until mixture comes to a boil. Simmer on low flame for 3 minutes. Pour into hot sterilized jars and seal as per directions. Makes 6 pints.
Preheat oven to 350°. Sift together flour, baking powder and salt. Set aside. Beat together butter and peanut butter until light and fluffy. Gradually add granulated sugar and brown sugar. Add eggs; beat well. Add dry ingredients and blend. Add chocolate chips and vanilla. Spread evenly in a well-greased and floured 8 or 9-inch square pan. Bake for 20 to 25 minutes.
Mix together graham cracker crumbs, sugar, cinnamon and peanut butter; set aside. Make ice cream balls and roll in peanut butter mixture. Place on a cookie sheet lined with wax paper. Freeze. You can take the balls off the cookie sheet and place in containers or freezer bags until ready to use.
Prepare dough as directed, adding basil and cheese with last addition of flour. After kneading, shape dough into round shape. Place in well-greased 1-quart round casserole. Turn dough over. Slash top with "x" in center. Cover and let rise in warm place until doubled, about 1 hour. (Let dough rise only once.) Preheat oven to 350°. Bake at 350° for 40 to 45 minutes or until deep golden brown. Makes 1 round loaf.
Debone chicken, cut in small pieces. Mix soup and broth with chicken. Melt butter; pour over stuffing mix and mix well. Grease casserole pan and put layer of chicken and layer of stuffing. Let stuffing be on the top. Bake in oven for 30 minutes at 350°.
Mix all ingredients and cook for 5 minutes. Pour into greased casserole; cover with mashed potatoes. Top with your favorite cheese. Bake at 400° until cheese melts.
Combine sugar, pecans and egg. Spread onto a cookie sheet that has been lined with tinfoil and greased. Bake at 350° for 15 minutes. Cool and crumble.
Mix popcorn, Rice Krispies and peanuts together. Melt chocolate and peanut butter together. Pour melted mixture over popcorn mix. Put on cookie sheets sprayed with Pam. Cool. Break apart. Keep in sealed containers.
Pat pork chops dry and rub with thyme, salt and pepper. Melt 2 teaspoons butter and oil in skillet over medium-high heat. Dredge chops in flour; cook until brown (2 minutes). Transfer to plate. Wipe out pan; add 1 stick butter and melt. Add onion; cook until brown. Add apple juice and boil. Add cranberries. Put in pork. Reduce heat and cover. Simmer 30 minutes.
In a glass pitcher, combine wine, Triple Sec and sugar until blended. When ready to serve, stir in club soda and ice cubes. Garnish pitcher with fruit. Garnish wine glasses with maraschino cherries.
Put half of the ham, potatoes and onions in crock-pot. Sprinkle with salt, pepper and grated cheese. Repeat with 2nd half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours or 4 to 5 hours on high.
Boil 4 cups water and steep the tea bags for about 30 minutes. Add 3/4 cup sugar and stir to dissolve while water is hot. Add orange juice and lemonade concentrates. Add 8 more cups of water.
Place juice from beets into saucepan. Boil all ingredients together except eggs and beets. Add beets; simmer a few minutes. Cool slightly.
Mix ingredients together; roll into balls and then roll in cracker crumbs. Bake at 350° for 1 hour. Serve with hot mustard sauce.
Cut meat into pieces. Place in shallow pan and top with lemon slices, onion, salt and pepper. Bake, uncovered, at 450° for 45 minutes.
Mix ingredients well. Place in greased bread pan. Bake at 325° for 55 minutes or until done.
Preheat oven to 350°. In small saucepan, combine caramels, milk and butter; cook over low heat until caramels are melted, stirring often. Prepare cake mix according to directions; spoon half batter into greased 13 x 9-inch baking pan; bake 15 minutes. Take from oven and pour melted caramel mixture over top. Sprinkle with chips and walnuts. Spoon remaining batter over all and bake for 30 minutes longer. Let cool completely, then cut into bars. Tastes great topped with ice cream.
Sift together first 5 ingredients. Beat eggs in a medium size bowl until frothy. Add 6 tablespoons milk and all dry ingredients. Stir and add whole kernel and creamed corn. Batter should resemble thick pancake batter. If too thick, beat in 1 or 2 tablespoons more of milk until desired consistency is reached. Drop by heaping tablespoonfuls into deep oil (oil must be hot). Brown in about 2 minutes on both sides.
Soak beans in stock overnight. Saute onion, mushrooms, chicken and cumin. Add beans and simmer for 3 to 4 hours, until beans are tender. Adjust consistency with stock. Add cream cheese and stir well. Season with salt and pepper. Garnish before serving with Monterey Jack cheese.