HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in mixer. Mix 3 minutes. Add shortening. Mix 3 minutes on low speed. Add 60° to 70° water. Mix on low until blended. Mix on high 10 minutes or until smooth and elastic. Shape into rolls. Bake at 350° for 20 to 25 minutes.
Mix all in a bowl, then store in airtight container (all ingredients are dry). Use 2 teaspoons of mix to 1 cup of hot water to prepare hot tea drink.
Mix bread, chicken, celery, onion, mayonnaise and grated cheese, and put into a 9x13 casserole dish. Combine eggs, milk and soup and pour over bread mixture. Refrigerate overnight. Bake 350° for one hour, or more if needed. Sprinkle more cheese on top, and continue baking until the cheese is melted.
Mix flour, sugar and milk together with wire whip. Add melted butter and stir well. Pour into 9 x 13-inch pan. Spoon berries over batter; sprinkle top with sugar. Bake at 350° for about 30 to 35 minutes.
In a 2-quart pitcher, combine the pineapple juice, orange juice and lemon juice and set the pitcher aside. Fill 4 (12 ounce) glasses with ice cubes. Divide the fruit mixture among them, then top with the seltzer water. Stir this thoroughly to mix. Add garnish if you like with the orange slices.
Combine all ingredients and mix well. Make a dough as making biscuits. Roll out in thin layers and bake just enough to brown on both sides. Have dried apples cooked and ready. Put a layer of apples between each layer of cake. Make it as high as desired. Let cake set for at least a day or so in refrigerator before serving.
Heat pineapple. Dissolve Jell-O in it. Stir in cream cheese which has been softened to room temperature. Cool slightly. Add nuts and celery. Fold in Dream Whip. I sometimes use Cool Whip. Chill to set.
Mix first 6 ingredients and lightly shape into 16 balls. Brown on all sides in hot oil in skillet. Remove meatballs and pour off all but 1 tablespoon fat. Add onion and saute 2 or 3 minutes. Add soup, Worcestershire sauce and 1/2 cup water. Simmer 5 minutes.
Mix this with crushed graham crackers so you can mold it. Cool or freeze so it can be sliced. Slice and top with whipped cream.
After you cook your meat (bacon/sausage), use the leftover grease to make your gravy or you can just use regular cooking oil. Put enough grease to cover the bottom of the skillet. Add about a 1/4 cup or so of flour; mix it together good. Then add milk and water. Add more milk and water to get it thinner or more flour if you want it thicker. Add salt, pepper and garlic if you wish. Not a whole lot or it will be too garlicy. Let simmer or a while. The longer it cooks, the thicker it will get. Stir often.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until knife test comes out clean.
Mix and sift dry ingredients. Add milk, egg and butter. Bake in greased pan for 20 minutes in hot oven at 450°.
Combine dry cake mix, butter and nuts. Spread on cookie sheet. Bake at 350° for 11 minutes. Remove and stir constantly to crumble. Layer half the cooled crumbs in 9 x 13-inch pan. Slice and layer ice cream on top. Pour caramel topping on top and then the rest of crumb mixture. Freeze and slice.
Drain pineapple. Add cottage cheese, Cool Whip and lime jello. Mix well. Smooth out in a dish and top with red cherries. Chill and serve.
Dissolve sugar in cream and half and half. Add salt and vanilla. Stir in chocolate syrup (additional syrup can be added to make a stronger chocolate taste). Add nuts and marshmallows. Chill for 20 minutes.
Spread 1 cup Cool Whip on crust bottom. Combine milk and pudding on low speed 1 minute. Fold in 1 1/2 cups Cool Whip. Spread over whipped topping in crust. Spread remaining Cool Whip over top, leaving 1-inch border and a depression in the center. Spoon cherry pie filling in center and chill 3 hours. Garnish with chocolate.
Rice potatoes and form into a ring. Break eggs into ring. Put flour all around ring and sprinkle salt over all. After the potatoes have cooled, gradually incorporate the flour, eggs and potatoes with your hands. Roll between floured hands into rolls the thickness of a finger and 6 to 12 inches long. Cut each rope into pieces about 1 inch long. They can be frozen at this time.
Soak beans overnight in cold water. Drain and place in saucepan; cover beans with	fresh cold water and bring to a boil. Add all ingredients except Pasta, cover and simmer over low heat until beans crush easily between fingers, about 2 1/2 hours. Add pasta and simmer until it is tender, about 10 minutes more, stirring occasionally. Serve hot. Serves 6.
Dissolve yeast in water, add oleo, egg and sugar. Add flour a little at a time. Bake at 400° for 15 to 20 minutes in greased muffin pans (may be greased with Pam). Batter may be stored in sealed container in the refrigerator for several days for later use.
Mix cookie mix according to directions. Spread on 2 pie pans. Bake cookie crust according to temperature on box, then cool completely. Mix 8 ounces cream cheese with sugar. Spread on crust. Drain fruit cocktail and pineapple. Spread on top of cream cheese. Slice banana on top.
Saut onions in butter until tender. Add soup and sour cream and stir until mixed well. (Be sure to break hash browns up before you open the bag.) Thaw the hash browns for a minute in the microwave so they will stir easily. In a large bowl, mix all ingredients except reserved butter and breadcrumbs. Put in well-greased casserole dish. Sprinkle top with remaining butter and top with breadcrumbs. Bake 1 hour and 10 minutes in 350° oven.
Drain all fruits well. Combine all ingredients in non-melt bowl. Stir gently. Cover and let stand at room temperature 3 weeks. Stir twice weekly. Reserve at least 1 cup of this starter at all times.
Brown round steak and simmer with 4 cups water or more for at least 45 minutes. Add salt and onion. Add noodles and cook 10 minutes more. Add remaining ingredients. Bake at 350° for 45 minutes. Top with crushed potato chips.
Cream butter and sugar until light and fluffy. Add poppy seed filling. Add egg yolks (one at a time), beating well after each addition. Blend in vanilla and sour cream. Sift or mix together flour, baking soda and salt. Add gradually to poppy seed mixture, mixing well after each addition. Fold into mixture stiffly beaten egg whites.
Cream shortening and sugar; add eggs and cream until well blended. Mix food coloring and cocoa together and add to the creamed mixture. Sift salt, soda and cake flour. Add dry ingredients to the creamed mixture. Fold, but do not beat. Bake in 3 (9-inch) pans at 350° for 30 to 35 minutes.
Mix together the sugar, flour and pineapple; mix in the eggs. Trim bread; cube and toast. Pour melted butter over cubed bread. Mix with pineapple mixture. Spray a 1-quart casserole and fill with mixture. Bake at 375° for 30 minutes.
Bake potatoes at 425° for 40 to 60 minutes. Cut potatoes into quarters and scoop out the potato leaving a 1/4-inch shell. Place skins in a baking pan and brush with melted butter. Sprinkle with garlic powder, grated cheese and paprika. Bake 10 to 15 minutes, until crisp. Top off with bacon bits.
Combine garlic, basil and pepper. Divide mixture in half. Press half of seasoning mixture evenly into both sides of beef steaks; reserve. Heat oil and remaining seasoning in a large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; cook and stir 1 minute. Remove vegetables to platter. Sprinkle with cheese and keep warm. Increase heat to medium-high. Place 2 steaks in same skillet. Cook 3 to 4 minutes, turning once. Repeat. Season steaks with salt, if desired. Serve with warm vegetables. Makes 4 servings.
Blend salt and flour in bowl, adding water gradually. Knead 7 to 10 minutes until firm. Roll out and cut with cookie cutters. Bake at 325° until hard.
Preheat oven to 350°. Mix everything in a bowl. Pour into a greased pan. Bake 30 to 45 minutes.
Line an 8 x 12-inch pan with blueberries. Sprinkle lemon juice over fruit. Cream together 3/4 cup sugar and butter with electric mixer. Sift together flour, baking powder and salt. Add milk, alternating with flour mixture, to creamed sugar and butter, a little at a time, to make batter. Pour batter over berries. Combine 1 cup sugar, cornstarch and salt. Sprinkle over batter. Pour boiling water over cake. Bake at 375° for 1 hour.
Mix pudding mix, sugar, milk and vanilla; pour in freezer can. Add strawberries. Finish filling with homogenized milk.
Bake in slow (225°) oven, stirring mixture with a wooden spoon. Bake 1 hour. Makes 9 quarts.
Heat Jell-O and pineapple with juice in pan. Bring to boil; cool. When Jell-O is cool, mix in the Cool Whip and buttermilk. Chill in 9 x 13-inch pan until set.
You will decide quantity according to your own needs. As a rule, 2 cans of soup to 1 to 1 1/2 pounds beef cubes and 1 large jar sliced mushrooms. Add ingredients to crock-pot. If using these quantities, add small amount of water (about 1/4 of one soup can). Slow cook in crock-pot, covered, for approximately 8 hours. Serve over rice or noodles and a vegetable of your choice. E-A-S-Y and D-E-L-I-C-I-O-U-S!
Boil carrots only until tender. They should be crisp. Do not overcook. Mix the remaining ingredients and carrots. Let stand overnight. They will keep a long time in the refrigerator. Serve them cold with your meal.
Preheat oven to 400°. Mix together warm water, sugar, salt and dry yeast and stir until dissolved. Stir in beaten egg and shortening; add your flour and mix well. Set in the refrigerator until raised. Shape into rolls and set to raise at room temperature for 1 hour, then bake for 20 minutes. Use two 9 x 13-inch pans. Serves 24.
Separate egg roll wrappers individually. Place a slice of banana on wrapper. Top with shredded Langka and wrap, egg roll style. Heat oil in deep frying pan and fry egg rolls until golden brown. Cool and serve.
Combine beaten egg yolks and milk. Cook pudding mix according to package directions using the egg-milk mixture as the liquid. Remove from heat. Cut cream cheese in pieces and add to hot pudding; beat until cheese is melted. Let mixture cool about 10 minutes.
Crush graham crackers; slice bananas. Put alternate layers of bananas and graham crackers in baking dish, making four layers in all. Beat the eggs; add sugar and beat again thoroughly. Stir into the milk. Pour in baking dish. Bake at 350° for 45 minutes.
Add drained whole kernel corn and cream-style corn together. Add melted margarine to corn and mix well. Add sour cream and cornbread mix. Salt and pepper to taste. Pour into greased 10-inch square glass pan. Bake at 350° for 45 minutes. Cover with foil when baking. Serves 6 to 8 people.
Mix butter, sugar, egg, vanilla and lemon extract. Blend in flour, soda and cream of tartar. Wrap in plastic wrap and chill 2 to 3 hours.
Saute beef until brown; add onion and cook until tender. Add remaining ingredients and stir over low heat until cheese melts. Spoon into chafing dish and keep warm. Serve with sturdy corn chips.
Drain all canned vegetables. Add to canned vegetables the pimento, chopped celery and green onions.
Heat oven to 325°. In a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two (8 or 9-inch) round cake pans; sprinkle evenly with chopped pecans.
Beat eggs slightly in 2-quart mixing bowl. Stir in sugar, corn syrup, melted butter and pecans; pour into pie shell. Bake at 375° for 35 to 40 minutes or until firm.
Brown spareribs in oil and set aside. Pour off all but 2 tablespoons drippings. Add onion and green pepper and saute until tender. Add remaining ingredients except cornstarch and water to onion and green pepper. Heat until bubbly. Mix cornstarch and water together and add to sauce; cook 5 minutes. Add ribs and simmer for 1 hour or until tender. Makes 4 to 6 servings.
Gradually add salad dressing to cream cheese, mixing until well blended. Add remaining ingredients; mix well. Chill.
Mix together the soup, water and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours.
Note: 1 (28 ounce) can tomatoes with liquid can be substituted for the fresh tomatoes. Reduce water to 3 cups.
Preheat oven to 350°. Cream butter and sugar together. Mix flour, salt and baking powder in a separate bowl. Mix eggs and vanilla in with sugar and butter. Gradually mix in dry ingredients with an electric mixer. Chill until firm. Roll and use your favorite cookie cutters. Cover cookie sheet with aluminum foil. Brush cookies with egg white. Decorate. Bake 8 to 10 minutes. Great for the holidays!
Fry hamburg and onion, then add cabbage and tomatoes. Add 1 cup water, if needed. Simmer until cabbage is soft. Put all of this in a casserole as first layer, then add layers of beans, peas and carrots. Top with mashed potatoes or onion rings. Bake at 375° for 20 minutes to 1/2 hour until golden brown. Any vegetables can be used. Sprinkle cheese on vegetables before layer of mashed potatoes.
Fry bacon until crisp and crumble or cut in pieces, then fry crisp and drain. Cook ground beef and onions together and drain thoroughly. Combine all ingredients and add about 2 tablespoons bacon fat. Bake at 350° in a casserole for 40 minutes or until done.
Saute seafood in butter for 3 to 6 minutes until scallops turn white. Add sherry and simmer for about 1 minute. Add cream and bring to a slow boil, stirring constantly. Add egg, garlic, salt, pepper and a bit of fresh parsley. Stir in cheese until smooth. Add cooked fettuccine and toss well. Garnish with lemon wedges and fresh parsley. Serves 4.
Blend mocha mix into cream cheese (a bit of almond or vanilla flavoring optional). Put coconut in Ziploc bag. Add 1 to 3 drops of green coloring, depending on how green you want it; shake well.
Blend sour cream and Cool Whip. Add fruit cocktail. Cut up bananas and add to mixture. Sprinkle jello over top and fold in.
Melt Velveeta cheese and butter in top of double boiler. Add lobster meat and mix well. Roll out thin slices of sandwich bread with rolling pin (thin as possible). Trim crusts off first. Spread mixture on bread slices and roll. Refrigerate or freeze. Brush with melted butter and broil both sides.
Combine sugar and honey. Cook to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn; stir until coated. Double syrup mixture for a richer treat!
Pour hot water over cut marshmallows and jello; let stand until it thickens. Mash cream cheese with drained pineapple and juice. Mix together and add nuts. Place in refrigerator to congeal.
Cut up broccoli very small, even the stalks. Peel stalks and use the center, cut up. Add all other ingredients and mix together.
Grease a 2 quart dish. Mix all ingredients in dish. Bake 1 hour at 350°.
Cook in crock-pot on high for 10 hours or until thick. Can and seal.
Cream butter and sugar. Add eggs and flavorings. Add flour mixture and anise seed. Spoon 4 long loaves on 2 greased cookie sheets (2 loaves on each sheet). Batter will be fluffy. Bake for 20 minutes at 375°. Carefully lift off and place on cutting board. Slice in 1-inch fingers. Return to sheets and toast until golden.
Brown ground meat with paprika and chopped onion. Cut up cabbage into the bottom of a large casserole dish. Sprinkle with raw rice. Combine can of mushroom soup and can of water. Pour over rice and cabbage. Add meat and grated cheese. Add cans of tomato sauce and can of water. Bake at 350°, covered, for 1 hour or longer.
Combine the first 3 ingredients, working the sausage and cheese well together. Add milk and mix well. Drop by teaspoon size balls onto an ungreased cookie sheet. Bake at 400°f. 200°c. gas mark 6 until nice and brown. Good hot or cold.
Mix and shake vegetable oil, vinegar, sugar, poppy seeds, dried mustard and onion salt. Pour over lettuce. Add cheese and cashews. Let set into container for 2 hours (in the refrigerator) to dissolve ingredients. Shake well before serving. Serves 10.
Heat oven to 400°. Place potatoes, carrots and onions in a large baking dish. Sprinkle with garlic powder, salt, pepper and rosemary. Pour a thin layer of oil over and mix. Bake in oven for about 25 to 30 minutes until potatoes are golden brown.
Put roast in a crock-pot. Top with soup mix. Pour in a can of Coke. Cook in the crock-pot for about 5 hours on high.
Combine brown sugar and butter, cook for 2 minutes. Add milk, let stand until lukewarm, add powdered sugar and beat until smooth.
Melt together 8 Milky Way bars and 1 stick of oleo; set aside. Cream 1 stick of oleo and sugar; then add 4 eggs, one at a time. Then sift flour alternately with buttermilk with 1/2 teaspoon baking soda, 1/2 cup chopped nuts and add 2 teaspoons vanilla. Then fold all of these ingredients with the Milky Way mixture. Bake at 300° for 1 hour.
Mix cake mix as directed, except omit liquid. Add pie filling. Mix by hand and it doesn't break up the cherries. Bake according to box directions.
Melt butter or cook bacon and saute carrot and onion until tender. Stir in 2 tablespoons flour and blend until it bubbles, then add milk and bouillon. Cook until slightly thickened and add 3 of the potatoes, cooked, peeled and diced. Mash the other 3 which have been mashed. Season with parsley, salt and seasoned salt.
Heat oven to 350°. Grease and flour 2 round cake pans.
Mix all ingredients together. Bring to boil. Start putting in hot jars as soon as mixture begins to boil. Seal jars and process in hot water bath for 30 minutes.
Butter a 13 x 9 x 2-inch baking pan. In large saucepan over low heat, melt margarine or butter. Add marshmallows, stirring constantly, until melted. Remove from heat. Quickly add cereal, stirring until all pieces are evenly coated. Press into prepared pan with back of buttered spoon. Cool; cut into squares. Makes 24.
Put eggs and sugar in bowl and beat thoroughly, then add the rest of ingredients and blend well. Bake in 9-inch unbaked pie shell at 375° for 35 to 45 minutes. Pie will be brown on top and when you shake gently it will shake like jello.
Mix oil, sugar, vinegar and dressing. Pour over pasta, peppers and onion. Refrigerate.
Beat together shortening, butter and sugar. Add eggs one at a time and beat well after each. Sift flour, baking powder and salt together and add alternately with milk to first mixture. Add flavorings. Grease and flour Bundt pan (or 10-inch tube pan or large loaf pan). Pour mixture into pan. Place in cold oven; turn heat to 350° and bake 1 hour and 15 minutes (or until cake tests done). Let stand for 3 to 5 minutes before removing from pan.
In large bowl, stir together flour, sugar and salt. With pastry blender or knives cut in shortening until mixture resembles coarse cornmeal. In a separate bowl, beat water, vinegar and egg. Add to flour mixture, just to moisten. Shape pastry into a ball. Place on lightly floured surface. Cover and let set for 15 to 20 minutes. Form dough into 4 equal balls and flatten into a disk. Wrap each one in plastic wrap, then seal in foil. Refrigerate for 2 to 3 days or freeze for longer storage. Thaw in refrigerator before using.
Combine dry ingredients. Add well beaten egg, milk and onion. Drop from spoon into hot fat. Cook until brown. Drain on paper.
Cook hominy until dry. Cut up cheese in Pyrex dish and pour hominy over. Add salt, pepper and sour cream. Spread cheese and dot with butter. Bake at 350° until bubbly.
Cook macaroni; drain and cool. Add vegetables, mix in Eagle Brand milk, sugar, mayo, salt and pepper. Chill several hours.
Layer #1: Crush 26 of the Oreo cookies. Mix in butter. Pat in bottom of a 13 x 9-inch pan. Freeze.
Steam broccoli and let cool. Top with Velveeta cheese. Combine crackers with butter. Top casserole and bake until cheese melts.
Drain peaches and reserve juice; set aside. Combine cornstarch, cinnamon, cloves and nutmeg in medium saucepan. Stir in reserved peach juice until well blended. Add peaches. Bring to boil, stirring constantly. Reduce heat and simmer 2 minutes. Remove from heat. Add orange extract and brown sugar substitute, mixing well. Serve warm. Yields 3 servings of 1/2 cup each. Each serving may be exchanged for 1 fruit.
Combine ingredients and cook slowly until tender. If the mixture appears stringy after cooking, add a few drops of vinegar.
Bring sugar, margarine and milk to a boil on medium heat; boil 8 to 10 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted, then stir in marshmallow cream until smooth. Stir in nuts. Pour into a 10 x 14 x 1-inch buttered pan. Let cool; cut into squares. Makes 5 pounds.
Cook egg, margarine, sugar and cocoa together. When smooth remove from the heat and add graham cracker crumbs, nuts and coconut. Mix well and press into a 7 1/2 x 11-inch pan. Refrigerate. When cool frost with icing made from the confectioners sugar, margarine, milk, salt and vanilla which you beat until smooth. Melt the chocolate chips and spread over the icing, then chill until firm.
Preheat oven to 425°. Wash and dry chicken well on paper towels. Combine flour, paprika, salt and pepper. Coat chicken with flour mixture. In shallow baking pan in oven, melt the butter. Remove from oven. Arrange chicken in pan in single layer, skin side down. Bake, uncovered, for 30 minutes. Turn chicken with tongs and bake 15 minutes longer or until brown and fork-tender.
Combine eggs and milk, buttermilk and hot sauce; add 1 1/2 tablespoons seasoned salt and set aside. Combine flour and remaining seasoned salt in a shallow dish. Dredge each fillet in flour mixture; dip in egg mixture and dredge again in flour mixture. Pour vegetable oil in a heavy skillet and fry fillets over medium heat 5 minutes on each side or until golden.
Blend pudding mix and Cool Whip. Add pineapple, marshmallows and nuts.
In a 3-quart saucepan cook leeks, mushrooms, broccoli and garlic in butter or margarine until crisp-tender. Blend in flour, thyme, 1/8 teaspoon salt, pepper and bay leaf. Add chicken broth and cream all at once. Cook and stir 1 minute more. Add cheese. Stir until cheese is melted. Add crab meat. Heat through.
Preheat oven to 350°. Brush 1 tsp of the margarine over the bottom and sides of 7 1/2 x 3 1/2 x 2 1/4 inch nonstick loaf pan. Spoon cheese into small bowl; cut each biscuit into quarters. One at a time, dip each biscuit quarter into remaining margarine, then into cheese, turning to lightly coat all sides and using all of the margarine and cheese. In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand in pan for 1 minute. Carefully remove pan; serve bread warm. Makes 10 servings; 132 calories, 8g fat; 0.4g fiber.
Pour 3/4 cup hot water over oats and let stand for 20 minutes. Cream together Crisco, brown sugar, can sugar, eggs, cinnamon, nutmeg, salt and vanilla. Add oatmeal, flour and baking soda. Bake for 30 minutes at 350°. Do not overbake.
Wash kidney beans and lima beans. Combine all vegetables and cover with vinegar, salad oil, sugar, salt and black pepper. Refrigerate overnight. Use slotted spoon to serve. This stays good for a week to ten days in the refrigerator.
Brown ground beef and onion, stirring to crumble. Crush some of the chips and put a layer in a greased 9 x 13-inch pan. Layer on all of the ground beef and onion. Top with about half of the cheese. Top with more crushed chips. Mix together the soup, enchilada sauce and the can of milk. Pour over the casserole and top with more cheese. Bake at 350° until bubbly (about 30 to 45 minutes).
Mix flour, first 2 sugars, oil, salt and nutmeg. Take out 3/4 cup of mixture for topping. To this 3/4 cup mixture, add the 2 tablespoons brown sugar and chopped nuts. Set aside. To first mixture, add the buttermilk, egg, baking powder and soda. Mix until lumps are out. Pour into greased 9 x 13-inch pan. Sprinkle with reserved topping mixture. Press in lightly. Bake 30 minutes at 350° or until done. Keeps great!
Mix Miracle Whip, lemon peel and dill weed until well blended. Place fish on greased grill or broiler pan. Brush with half the sauce. Grill 5 to 8 minutes and turn. Brush with rest of sauce. Grill or broil another 5 to 8 minutes, until fish flakes with fork.
Stuff cheese in cuts. Mix other ingredients together. Spread over top. Wrap in foil. Bake 30 minutes at 350°.