HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Lightly coat 16 (2 1/2-inch) muffin pans with oil spray. Mix flour, corn meal, baking powder, salt and sugar. Stir in milk, oil and eggs until all are moistened. Bake in 400° oven for 25 minutes or until wooden pick inserted in centers comes out clean. Let muffins cool in pan for 10 minutes before turning out.
Dissolve yeast in the warm water. Mix the hot water with the honey and add the buttermilk. The temperature should be just slightly warm. Stir the flour and salt together, making a well in the center. Pour the yeast and buttermilk mixture into the well and stir from the center outwards, incorporating all the flour. Test the dough to see whether more flour or more water is needed and adjust accordingly. The bread is lightest if the dough is slightly soft. For rolls, it should be quite soft. Knead about 20 minutes, adding the butter in cold bits at the end of the kneading time. Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm draft free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your wet finger. If the hole doesn't fill in at all or if the dough sighs it is ready for the next step.
Heat oleo, cocoa and milk in saucepan until starts to bubble. Remove from heat. Add confectioners sugar, vanilla and chopped nuts. Stir and pour over hot cake while it is still in the pan. Cut and serve.
Heat the oil and butter in a skillet. Add garlic and shallots and cook until lightly browned. Add the parsley, clam juice and wine. Also add salt and pepper. Bring to boil and let simmer for fifteen minutes. Add the clams and cook five more minutes. Serve over cooked spaghetti. May serve with hot pepper flakes.
Cream butter and sugar. Add eggs one at a time to creamed mixture, beating well after each egg. Add flour (about 2 tablespoons at a time). Beat in vanilla. Spoon into greased and lightly floured tube pan. Bake 1 hour at 300°. Check oven after 45 minutes; don't let it dry out. Can be frozen and thawed.
Combine graham cracker crumbs, sugar and margarine. Press onto bottom and sides of 9-inch spring-form pan. Combine softened cream cheese, sugar, cocoa and vanilla, mixing with electric mixer until well blended. Blend in eggs; pour into crust. Bake at 375° for 30 minutes.
Mix ingredients well and let stand 2 hours, covered with cloth, or may be left overnight in refrigerator. Using a walnut size piece of dough, roll and cut the size of a saucer. Fill with favorite pie filling. Close by folding in half and seal. Fry in Crisco vegetable shortening (solid shortening) until golden brown. Dust with powdered sugar (optional).
Measure ingredients in order given in a bowl. Beat vigorously. Bake in well-greased loaf tin at 350° for about 1 hour.
Thaw potatoes a little. Mix together the remaining ingredients; put in a 9 x 13-inch pan. Cover with topping.
Cook the potatoes, chicken broth and onion until potatoes are soft. Add evaporated milk. Thicken with flour or cornstarch and water.
Soften and blend cream cheese and sugar. Mix pineapple, fruit and nuts. Add whipped topping. Combine with cheese mixture. Place in an oiled 9 x 13-inch pan. Freeze for several hours or overnight. Does do nicely over longer period. Serves 8 to 10.
Saute onion and garlic in olive oil. Add bay leaf, worcestershire sauce, wine and lemon. Allow to cook and reduce down by half. In a separate skillet, saute 1/2 onion in oil until transparent. Add shrimp and toss in skillet with oil, onion and Cajun seasoning. Remove from heat when cooked. After sauce has reduced, stir in butter and heavy cream. Allow to heat and cook through a minute or two. Add shrimp, stir together and serve.
*Break pods; remove seeds and crush them with wooden spoon (use 1 1/2 to 2 teaspoons of crushed seed).
Mix gelatin and water until dissolved. Add fruit and blend. Then add nuts. Pour 1/2 of mixture into a 9 x 13-inch pan and chill for 1 hour. Reserve remaining mixture at room temperature. After bottom of mixture is set, spread with yogurt. Top with remaining gelatin. Chill until firm. Serves 12. Each Serving Size: 1 portion. Exchanges: 1 fruit and 1/2 fat. Calories: 84.
Layer asparagus, cheese and eggs in casserole dish. Put can of mushroom soup or 1 cup of white sauce over all. Top with bread crumbs or put some cheese on top. Bake until it bubbles.
Spread on flat side of one cooled cookie. Top with a second cookie. Variation: Substitute 3/4 cup pumpkin for cocoa, add 1/2 c. more flour.
Beat 1/3 cup sugar into egg yolks. Add salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture coats spoon. Cool.
Mix all together and form into a loaf. Bake at 350° for 1 hour 15 minutes.
Mix flour, nuts and melted margarine. Place in an oblong cake pan and pat down. Bake 15 to 20 minutes at 350°. Cool. Mix cream cheese, sugar and one 16 ounce container Cool Whip together. Pour over cooled crust. Mix pudding and milk. Pour over cream cheese layer. Spread the other 16 ounces Cool Whip over pudding layer. Refrigerate.
Combine all ingredients, except bacon in a casserole dish and bake at 350° for 15 minutes. Then top with bacon and bake for 15 to 20 more minutes. Serves 6.
Combine beef, bread crumbs, onion, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce; mix well. Pat mixture firmly over bottom and sides of a 9-inch pie plate; pinch flutings around edge and set aside. Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/4 teaspoon salt. Pour into meat shell. Bake at 350° for 30 to 35 minutes, then sprinkle on remaining cheese. Bake another 10 to 15 minutes. Cut into wedges.
Mix mayonnaise, salt, cayenne pepper, lemon juice and the cream cheese. Soften with fork; mix well. Add other ingredients.
Heat oven to 350°. Grease 13 x 9-inch pan. Melt butterscotch morsels over hot (not boiling) water; add 1/4 cup butter and melt it. Remove from heat. Stir in 1 cup light brown sugar, packed. Cool 5 minutes and then stir in eggs, vanilla and flour sifted with baking powder and salt. Stir in nuts and bake in 350° oven.
Fry bacon until crisp; drain and crumble. Beat eggs, biscuit mix, butter or oleo, milk, salt and pepper until smooth. Pour into a 9-inch or bigger pie plate or oblong baking dish. Sprinkle bacon and cheese over top. Press gently. Bake at 350° for 35 to 40 minutes.
Cook cocoa, sugar, salt, corn syrup and milk together. Slowly cook until it is at the boiling stage. Remove and add vanilla and butter. Makes 2 cups.
Combine sugar, flour and salt in the top of a double boiler. Stir in milk. Cook over boiling water, stirring until thickened.
Brown ground beef in a skillet or pan and drain fat. Add 1/2 taco seasoning mix and 1/2 cup water. Add mashed pinto beans. Stir and cook over low heat until heated through. Heat flour tortillas in a separate skillet on stove until soft or in microwave for 30 seconds. Fill tortillas with beef mixture, grated cheese, chopped tomatoes, shredded lettuce, and taco sauce. Makes 10-12 burritos.
Beat eggs until light. Combine sugar, salt, graham cracker crumbs and nuts; add to beaten eggs, mixing well. Add vanilla. Spread mixture evenly in a greased 8-inch square pan. Bake in 350° oven for 25 to 30 minutes. Cut while still warm. They can be served as a pudding with a topping of ice cream or whipped cream, or can be dusted with confectioners sugar and served as brownies. Makes about 2 dozen.
Mix together first 4 ingredients and boil 1 minute. Then cool. Mix remaining ingredients together. Chill dressing and vegetables before mixing together. Will keep refrigerated several days.
Combine raisins and boiling water; set aside. In a mixing bowl, beat shortening, butter or margarine (whichever you use), sugar, salt, spices and eggs until creamy and fluffy. Scrape bowl often. Blend in the applesauce, then the flour, baking soda and baking powder. Add the raisins to the mixture and mix well.
Saute onion in margarine. Cook broccoli as package directs. Combine all ingredients together in large casserole dish. Bake at 350° for 45 minutes.
Line cupcake pans with muffin papers. Place 1 vanilla wafer in each cup. Mix cream cheese, sugar, eggs and vanilla until smooth. Divide among the muffin papers. Bake at 350° for 15 minutes. Cool 5 minutes. Top with pie filling. Makes 24 tarts.
Cook onion and garlic, chopped. Remove from skillet. Brown Italian sausage; cut in 1-inch pieces. Return onion and garlic to skillet. Add spices and tomatoes. Simmer 30 to 40 minutes. Serve over spaghetti. Add black olives for color.
Dissolve jello in hot water. Add cold water and pineapple juice. Let partially set. Add diced pineapple, salad dressing, marshmallows and Cheddar cheese. Fold in whipped cream. Chill.
Mix jello and water. Stir milk into mayonnaise slowly, stirring constantly. Mix this into the hot jello. Add remaining ingredients and blend. Chill.
In a vegetable steamer, steam the broccoli until just tender when tested with a knife, 3 to 5 minutes.
Boil sugar and water for 1 minute. Add cranberries and boil 2 minutes longer; add apples. Put in casserole or other flat baking dish. Combine dry ingredients; add margarine. Mix until crumbly. Sprinkle over fruit mixture. Bake at 350° for 40 minutes. Serve warm with ice cream or whipped cream. Serves 4.
May use 1/2 package dates and 1 cup nuts. Make in rolls and leave in icebox 24 hours.
Mix soup and milk well; add vegetables and chicken and mix well. Pour into a 13 x 9-inch baking pan.
Mix Veg-All, water chestnuts, cheese and mayonnaise together and pour into casserole dish. Top with Ritz crackers and margarine. Bake at 350° until bubbly (approximately 30 minutes).
Combine first 5 ingredients. Stir, cover and chill. Melt margarine; spread on both sides of bread. Bake at 350° for 5 minutes. Arrange on 4 salad plates. Divide lettuce; put on top of bread slices. Arrange grapefruit sections, avocado, onion slices and shrimp on salad leaves. Drizzle honey dressing over. Bread may be served separately.
Brown meat in oil in pan. Bring water to boil in large pot. Add vegetables, meat and seasonings. Turn down to low to simmer. Cover pot; stir occasionally for 2 hours, approximately or until meat is tender. Mix cream of tartar in cold water; add slowly and stir to desired consistency. Serve hot with coffee and corn bread!!
Combine Veg-All, corn, onion, mayonnaise and cheese. Pour into baking dish. Top with crushed crackers and melted butter. Bake for 1 hour at 350°.
Bake cake in layers or loaf, 13 x 9-inch. Dissolve jello in 1 cup boiling water. Punch holes in cake 1 1/2 inches apart. Pour jello over while cake is hot. Cool cake or chill cake in refrigerator night before making frosting. Beat instant pudding with 1 cup cold milk according to directions. Add Cool Whip; fold in. Frost cake and chill.
Mix jello with one cup boiling water. Beat with mixer until frothy. Fold in sour cream. Mix well. Add cherries and pineapple. Pour into 1 1/2 or 2-quart mold and chill overnight.
Heat oil in large saucepan. Add onions, celery, bean sprouts, drained pineapple, bouillon cubes dissolved in water, salt, pepper and brown sugar. Cover and bring to a boil. Mix cornstarch with soy sauce. Stir in vegetable mixture. Add cooked, cubed chicken and cook, stirring, for 5 minutes. Serve over chow mein noodles or rice.
Melt butter, add ingredients (except corn), stir and mix well. Place 1 ear of corn onto foil wrapper, brush sauce onto corn. Wrap corn and twist the ends. You can double wrap corn, if desired. Do each corn. Bake at 400° for 25 minutes, or grill, turning often, for 15 to 25 minutes.
Prepare muffin mix according to package directions, except using the egg, milk and mustard. Mix until moistened. Stir in corn and spoon into greased 9-inch pan. Place sausage 1 inch apart on top of mixture and bake at 400° for 25 to 30 minutes or until done. Makes 8 servings.
Have the beef and pork ground twice. Combine with flour, salt, pepper, onion, eggs and milk; mix well. Shape into 3/4 to 1-inch meat balls. Fry in butter or margarine. This may be made into a meat loaf. Bake at 370° until it pulls away from pan. This goes well with fried red cabbage.
Preheat oven to 350°. In large bowl, combine sausage, lima beans, potatoes, 1/2 cup cheese, 1/2 can onions, soup, milk, corn and seasoned salt. Pour into 8 x 12-inch baking dish. Bake, covered, for 30 minutes. Top with remaining cheese and onions; bake, uncovered, for 5 minutes. Makes 4 to 6 servings.
Wash and dry cucumbers. Place in crock with spices, except what is used to boil (for brine). Boil water, salt and vinegar. Let cool to room temperature, then pour over cucumbers. Let stand 2 to 4 weeks.
Remove skin and finely shred the smoked salmon. Add softened cream cheese in small chunks. Process all ingredients in a food processor.	Pepper to taste. Enjoy on crackers, bagels or bread.
Melt butter in a 9 x 13-inch glass dish. Pour in graham cracker crumbs and smooth evenly. Add layer of chocolate chips. Evenly spread a coconut layer, then butterscotch chips. Top with layer of nuts. Pour milk over top and bake at 350° until light brown, about 25 to 30 minutes. Cool, then cut in squares.
Boil chicken breasts until done, reserving liquid. Cook egg noodles in reserved liquid. Remove chicken meat from the bone; add to noodles in small pieces. Stir in one stick of margarine and can of soup. Salt according to taste. Pour into a large 13 x 9-inch pan. Melt one stick of margarine and combine with stuffing. Sprinkle over top of noodle mixture. Bake at 350° for about 30 minutes or until top is brown.
Wash and scrape zucchini lightly. Cut crosswise into 1/2-inch slices. Fry in hot oil about 3 minutes or until slightly brown and soft. Sprinkle with salt and pepper; also sprinkle each slice with chopped parsley and grated cheese. Serve hot. Serves six to eight.
Prepare 1 large can of pumpkin according to directions for pie filling. Pour into greased 9 x 13-inch pan. Sprinkle cake mix over top. Add 1 cup chopped nuts. Cut 1 1/2 sticks of margarine over top. Bake at 350° for 50 minutes. Serve with Cool Whip, whipping cream or ice cream.
Mix cinnamon and 5 tablespoons sugar; set aside. Cut apples into slices. Beat eggs with 1 1/2 cups sugar and oil until smooth and fluffy. Mix in flour, baking powder, salt, orange juice and vanilla. Grease a tube pan. Layer batter, apples, then sugar and cinnamon mixture. Repeat 3 times. Bake in a 350° oven for 1 1/2 hours.
Brown ground beef, onion and mango; drain. Boil noodles until tender; drain. Combine ground beef mixture and all three cans of soup. Simmer for ten minutes, stirring often. Add to noodles. Stir and spread in large casserole dish or pan. Top with shredded Cheddar cheese. Bake for 15 to 20 minutes at 350° or until cheese is melted.
Cut all in small bite size. Mix well. Let stand overnight. Put in sealable container and refrigerate until used up.
Combine peach filling, lemon juice and ground cinnamon in a small saucepan; cook over low heat, stirring often, until thoroughly heated. Spoon over waffles and sprinkle with almonds, if desired. Yield: 1 3/4 cups.
Melt butter. Stir-fry vegetables until transparent. Add flour, then water. Mix in cheese and simmer until mixture reaches soup consistency. Should be smooth.
Mix cream cheese into buttermilk and add remaining ingredients. Whip until well blended with mixer.
Beat all ingredients together. Bake in lightly greased 9 x 12-inch pan in 350° oven for 50 to 60 minutes. When cool, ice with Pistachio Icing.
In heavy skillet, cook onion and green pepper in fat until tender. Then take the beef and pound flour into it with the edge of a heavy plate. Brown meat on both sides in the fat. Then add the tomato sauce, Worcestershire sauce, water, salt and pepper. Cover and simmer 1 1/2 hours or until tender.
Cook vermicelli per package directions. Drain and rinse in cool water. Mix with oil, lemon juice and Greek seasoning. Marinate overnight or at least 4 hours. Chop black olives, green onions and pimento. Mix with vermicelli and chill.
Preheat oven to moderate (350°). Grease 15 x 10 x 1-inch jelly roll pan. Beat together butter and sugar in large mixer bowl until well mixed. Beat in egg and vanilla. Stir in flour until well blended.
Cook broccoli according to directions. Cover and set aside. Cook onions and green pepper in butter. Add Cheez Whiz and soup. Put in pan and heat thoroughly.
In large saucepan, cook sugar, syrup and water to hard ball stage. Add peanuts and cook until golden brown. Add butter and vanilla; stir until well mixed. Add soda and stir well. (Do not stir too long after adding soda.) Pour into a buttered pan. Yields approximately 2 pounds.
Brown ground beef, seasoned salt and onion in skillet. Prepare mashed potatoes to taste. Then warm corn in a 9 x 13-inch casserole bowl. Layer ground beef, cheese, corn and potatoes. Top with cheese. Cook at 350° until cheese is melted.
Cream the sugar and butter. Add egg and vanilla. Sift flour and baking powder and add to creamed mixture. Mix well. Put through cookie press on a greased cookie sheet. Bake at 400° just until edges turn a light brownish color.
Beat together sugar, salt and eggs on high speed and then add melted butter and the vanilla and beat real good. Next, add the syrup and mix real well. Put the chopped nuts in the bottom of the pie shell and pour in the filling and bake for 1 hour on the bottom rack at 300° or longer depending upon whether filling is set up.
Steep tea bag in boiling hot water for 2 minutes. Place 3 cubes in each 10 ounce glass (2). Remove tea bag and add remaining ingredients. Stir briskly and pour into glasses over the cubes. Makes 2 servings.
Place cinnamon sticks, allspice, and cloves in cheesecloth bag. Place water and spice bag in sauce pan, bring to a boil. Remove from heat, add tea bags and steep for 5 minutes. Discard tea bags and spice bag. Stir in brown sugar until dissolved and add juices. Heat through and serve warm. Makes 3 quarts.
Cook sugar, flour, salt, pepper, vinegar, water, margarine and egg yolks until thick. Add bacon and onion to chopped hard-boiled eggs and potatoes. Pour dressing over all. You can keep this warm in a crock-pot if you want.
Brown and drain hamburger. Stir salt, brown sugar, pork and beans, barbecue sauce and minced onion into meat. Bring mixture to a boil. Put mixture into casserole dish. Cut biscuits in half and place cut edge on top of beef mixture. Bake at 375° for 20 to 25 minutes or until biscuits are done. Take out and put cheese on top of biscuits and beef mixture. Put back in oven to melt cheese.
Toss pretzels in dressing for several minutes to coat thoroughly. Heat in low oven, stirring often, until dry.
Place pecans in pastry shell. Set aside. Combine chocolate and butter in medium pan. Cook over low heat until chocolate melts. Stir until smooth. Remove from heat and add corn syrup and remaining ingredients, mixing well. Pour over pecans. Bake at 350° for 1 hour.
Add the onions, brown sugar, vinegar and dry mustard to the bacon grease; cook for 12 to 15 minutes. Add the beans, drained. Crumble bacon on top. Bake for 1 hour at 350°. Serves 8.
Combine flour, salt and brown sugar. Slowly add milk. Cook, stirring constantly, to boiling. Beat egg yolks and stir in some of cooked mixture. Add to remaining mixture and bring to boil. Add butter. When thick, remove from heat and add vanilla. Pour into baked pie shell. Top with meringue.
Stir together; add 2 packages yeast. Let stand for a few minutes. Gradually stir in about 8 cups flour. Let rise until double; punch down and make into rolls. Put in greased pan; cover and let rise until double and bake at 325° for about 20 minutes or until nice and brown.
Divide cherries among 4 soup bowls. In a 2 to 3-quart pan, rapidly bring the grape juice and lemon peel to boiling over high heat. Add the lemon juice and Grand Marnier. Pour over cherries. Garnish with mint sprigs. Serves 4 (of course).
Add a layer of bananas, a layer of crushed pineapple and another layer of bananas and pineapple. Top with Cool Whip, covering completely. Sprinkle with crushed pecans. Chill several hours.
Cream sugar and butter. Mix in eggs and milk. Add baking soda and flour, then add the cocoa and vanilla. Pour into cake pans and bake at 350° for abou 25 minutes. (To avoid white cake edges, grease and then flour cake pans with cocoa.)
Mix clams with egg yolks, cracker crumbs, salt, pepper, cayenne, parsley and clam juice. Fold in egg whites. Drop the batter by spoonfuls into hot (370°) fat. Cook until they are brown on both sides, turning once. Drain on paper towels.
Cook cake according to directions on box. When cake is done, remove from oven and punch holes all over top with a wooden fork. Pour sweetened condensed milk over cake; let this cool. Pour caramel topping over cake. Spread Cool Whip over cake. Sprinkle crushed candy bars over top of Cool Whip. Refrigerate.
Preheat oven to 375°. Combine in medium bowl the first 6 ingredients. Combine in large bowl the remaining ingredients. Combine wet and dry ingredients. Mix just enough to moisten dry ingredients. Pour into greased muffin tins and bake for 20 to 25 minutes. Makes 18 muffins.
In a 3-quart casserole or large glass mixing bowl, combine sugar and milk; blend well. Microwave on High for 7 to 8 minutes until sugar is dissolved. Stir every 2 minutes. Add semi-sweet chocolate chips, milk chocolate chips, walnuts, butter and vanilla. Stir until thoroughly blended. Pour mixture into buttered 3-quart oblong glass dish. Refrigerate until firm. Makes 2 pounds.
Cream the cream cheese; add powdered sugar, milk, vanilla and 1/3 of the coconut. Stir in, mixing well. Spread on top of cake evenly. Sprinkle remaining coconut over this.
Soak beans overnight. Drain. Cook beans in 10 cups water with 1/2 chopped green pepper. Saute beans in 2/3 cup oil with chopped onion and remaining 1/2 green pepper, chopped. Puree one cup of beans.
Crumble hamburger and onion and fry. Add green beans and tomato sauce. Pour into casserole dish. Top with mashed potatoes, pats of butter on top and sprinkle with black pepper. Bake at 350° for 30 minutes or until brown.
Cook rice. Combine ingredients except onions. Put in casserole. Bake at 350° for 30 minutes. Sprinkle with onions. Bake 5 minutes.
Saute diced onion briefly in the olive oil. Use garlic press to squeeze the garlic juice into the onion while it is sauteing. When dicing tomatoes, collect juice. Mix the onions with diced tomatoes, cucumber and peppers. Add vinegar, Tabasco, basil, any juice and V-8. Refrigerate until thoroughly chilled. Serve with garlic bread and appropriate wine.
At 6:00 p.m., dissolve yeast in water. Add sugar, lard or shortening, salt, eggs and flour. Let this rise and punch down on the hour until 10:00 p.m. (Punch at 7 p.m., 8 p.m. and 9 p.m.) Shape at 10:00 p.m. and let rise until morning. Bake at 350° until done and browned (25 to 30 minutes). Makes 60 rolls.
Do not peel shrimp; put in pan. Add remaining ingredients. Bring to a boil and remove from heat. Serve hot with melted butter or cold with cocktail sauce.
Place pork in a 1 1/2 quart casserole. Cover. Microwave on roast (75%) for 8 to 10 minutes. Drain. Stir in remaining ingredients. Recover and cook until tender. Let stand, covered, for 5 minutes. Serves 4.
Mix all ingredients. Drop by teaspoons on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake for 10 to 12 minutes in 400° oven.
Stir first 6 ingredients thoroughly. Then add sherry wine and stir thoroughly again. Take candied fruit, raisins and nuts. Dredge with flour (to prevent settling). Then place fruit, etc. into batter. Mix with hands to distribute evenly throughout batter. Place brown paper inside freely greased baking tins. Grease paper freely in addition to pans. Bake at 275° approximately 3 hours until done. When cold, wrap cakes with cloth which has been dampened in sherry wine. Roll in Saran and aluminum foil. Keep in cool place.
Mix all ingredients well. Put into 8-inch square pan, well greased. Sprinkle brown sugar and cinnamon on top. Bake at 325° for 30 to 35 minutes or until done. Serve hot with butter; don't frost. I mix this while dinner is cooking and put in the oven when we sit down to eat. It will be ready when dinner is over.