HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put yeast in lukewarm water to soften. Scald milk and add sugar, salt and shortening. Let cool to lukewarm. Add 2 cups flour and mix thoroughly. Add egg(s) and softened yeast. Beat well. Add enough more flour to make a soft dough. Turn out on lightly floured surface and knead until smooth. Place in a large greased bowl and turn once to grease all sides. Cover with Saran Wrap that has been lightly sprayed with cooking spray on 1 side. This will keep dough from sticking. Put in refrigerator overnight or at least several hours.
Combine the first 5 ingredients and let stand 2 to 3 hours. Stir often, about every 15 to 20 minutes. Combine remaining ingredients and bring to a boil. Drain squash mixture and add to boiling mixture; boil 3 minutes. Pack in sterilized jars and seal. Process in boiling water bath for 10 minutes.
Cook the ground beef and onion together. Pour half in casserole dish. Crumble chips over, then cheese slices. Pour remaining ground beef over, then chips and cheese. Cook milk, soups and Ro-Tel together. Pour over ground beef mixture. Lay cheese slices on. Crumble chips on top. Cook at 350° until cheese boils.
Beat eggs until fluffy. Add sugar until dissolved. Blend in condensed milk and flavoring. Pour into freezer and fill to line with regular milk. Freeze.
Heat pineapple. Add Jell-O and dissolve. Add cherries and Coke. Chill. Makes 8 servings.
Brown ground beef and onion in a casserole and salt and pepper to taste. Add the soups and Tater Tots to the meat. Bake for 35 minutes at 350°.
Cook broccoli per package directions. Mix soup, lemon juice, milk and mayonnaise together. Spread broccoli on bottom of a 9 x 13-inch baking dish. Place chicken on top of broccoli.
Mix sugar, shortening and egg. Stir in milk. Sift together flour, baking powder and salt. Stir in first mixture. Spread batter in greased pan, 9-inches square. Arrange apple slices on top of batter, pressing them in slightly. Sprinkle with 1 teaspoon cinnamon and 2 teaspoons sugar mixed together. Bake at 350° for 25 to 35 minutes.
Mix cake as directed on box and bake. Cool as directed using 2 pans sprayed with Pam. Mix each box of jello with 1/2 cup hot water. Add 1/2 cup cold water and mix. With cakes still in pans, poke holes throughout with meat fork. Pour jello over cake - slowly. Refrigerate overnight. Loosen cake from pans and use the Cool whip for frosting.
Add buttermilk to make a thin batter. Pour into a 9-inch greased iron skillet. Bake at 450° until brown.
You will need 3 (12 x 20 x 2-inch) pans.
Mix and cook in unbaked pie shell at 325° until knife inserted in middle comes out clean.
Combine seasoning and flour. Toss meat; brown in oil. Add mushrooms and onion. Continue to brown 3 to 4 minutes. Add butter and 3 tablespoons flour. Mix broth and cook until thick. Add the meat mixture and sour cream. Cook 1 package noodles until tender. Serve meat over buttered noodles. This is good!!!!
Shred lettuce, green onions, celery and water chestnuts. Sprinkle peas over layers. Spread mayonnaise over layers of vegetables. Seal. Sprinkle Parmesan cheese over vegetables. Mix sugar, seasoning salt and garlic salt. Sprinkle over top. Sprinkle eggs and bacon chips over layers. Refrigerate 24 hours.
Mix milk and juice, add a few drops green food coloring and fold into Cool Whip. Place in crust and freeze.
Soften the cream cheese and peanut butter in the microwave for 30 - 60 seconds on medium and cream together thoroughly. Add sugar to the peanut butter mixture and mix thoroughly, then add whipped topping and mix thoroughly. Smooth into pie shell(s). Add chocolate or caramel syrup or more whipped topping and chocolate shavings before refrigerating. This makes 1 huge pie or 2 average pies.
Combine sugar, milk, butter and cocoa. Bring to a full boil. Boil for 1 minute; time accurately. Add salt and vanilla. Remove from heat. Blend in peanut butter and oats. Mix well. Drop by spoonfuls or equal scoops on wax paper. Cool until firm, 12 to 15 minutes.
Mix all ingredients together with flour, about four or five cups. Roll on floured board and cut into shapes. (Don't roll too thin or it will be crispy.) Bake at 425° for ten to twelve minutes (don't overbake or they will be crispy).
Sift dry ingredients together, add onion. Add beaten egg and milk; stirring lightly. Drop 1 teaspoon of batter for each hush puppy into hot grease. Fry a few at a time until golden brown.
Slice eggplant, zucchini and potatoes in 1-inch thick slices. Dredge in flour and fry in hot oil. Remove from heat and place in an 8 1/2 x 11-inch baking dish.
Mix in crock-pot the three cans of soup and rice. Place the chicken breasts on top of this mixture, then add the celery and onion. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. May add 1/2 cup more rice and 2 more chicken breasts to serve 6.
Combine zucchini and seasonings in 1 1/2-quart casserole. Cover. Place in microwave oven and cook 10 minutes, stirring once after 5 minutes. Add tomato sauce on top and continue cooking 3 to 5 minutes.
Mix ingredients in order given. Drop by tablespoon into deep hot fat and fry until golden brown. Drain on paper and sprinkle with cinnamon and sugar.
Preheat oven to 425°. In a small mixing bowl, combine bacon, eggs, milk and onion; set aside. Separate crescent roll dough and place in the bottom of an ungreased 13 x 9-inch pan. Press over bottom and 1 inch up the side of the pan to form a crust. Place cheese over the crust. Pour egg mixture over the cheese. Bake 18 to 20 minutes, until lightly brown and a knife inserted near the center comes out clean. For easier handling, cool 5 to 10 minutes before cutting and serving.
Mix oleo and flour. Pat into pan. Pat 1/2 cup nuts into this. Bake at 350° about 15 minutes, until brown. Cool. Cream together confectioners sugar and cream cheese. Fold in 1 cup whipped topping. Spread on crust. Mix pudding and milk (thick). Spread over cream cheese layer. Put rest of whipped topping on next and put nuts on top.
Preheat oven to 350°. Cut bread into 3/4-inch squares; place in 15 1/2 x 10 1/2-inch jelly-roll pan and bake 15 minutes or until toasted, stirring once. Grease shallow 3 3/4-quart casserole. In 4-quart saucepan, heat cream, milk and sugar to boiling over medium-high heat. Remove from heat; stir in chocolate.
Drain pineapple and reserve juice. Add water to juice to equal 2 1/4 cups total (this is to cook rice in). Saute onion in shortening until tender. Add chicken stock or water and chicken bouillon cubes and carrots. Cover and simmer 5 minutes. Combine sugar, cornstarch and ginger; add catsup, vinegar and soy sauce. Stir into vegetable mixture and coat until clear and thickened. Add chicken, green pepper and pineapple. Cover and simmer 5 minutes. Bring pineapple juice/water mixture to boil with salt and pepper. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Serve chicken mixture over rice.
Combine cream cheese and onion. Spread on slice of dried beef. Roll up and chill.
Mash braunschweiger and combine with dip mix, sugar and water. Blend thoroughly. Form into an Igloo shape, place on serving plate. Chill.
Separate egg yolks from whites and set aside. Mix sugar, flour, cocoa and salt in a large saucepan. Add water and cook on medium heat until smooth. Add milk and beaten egg yolks. Stir until mixture begins to thicken; then add butter and vanilla. Stir in real good. When thick, pour in cooled pie shells.
Mix jello in cold water. Add boiling water. Stir in sugar and strawberries. Mix 2 packages of Dream Whip; fold into jello mixture. Cut cake in small pieces.
Mix together strawberries, bananas, strawberry glaze and 7-up. Pinch angel food cake into small pieces. Stir cake into fruit mixture and top with cool whip. Garnish with strawberry slices. Chill and serve.
Toss together the chicken, celery, parsley, salt and pepper. Fold in carefully the whipped cream, mayo, lemon juice and toasted almonds. Serve on little sandwiches.
Preheat oven to 375 degrees. Grease and flour two 9 inch round baking pans.
Cook spinach using package directions; drain. Saute onions in margarine in skillet until onions are transparent. Stir in stuffing mix, beaten eggs, Parmesan cheese and garlic powder. Roll into small balls. Place on baking sheet; freeze. Bake at 400° for 15 to 20 minutes or until firm. Serve warm. May store frozen spinach balls in plastic bags in freezer and bake as needed. Yield: 112 servings.
Mix all ingredients, roll into balls and dip in a mixture of cinnamon and sugar. Flatten with two fingers on cookie sheet. Bake at 350° for 10 minutes.
Mix mashed potatoes, salt and pineapple. Place half of mixture in casserole dish. Sprinkle with 1/4 cup brown sugar, 16 marshmallows and half of the pecans. Cover with remaining brown sugar. Place remaining marshmallows and nuts on top. Bake in a 350° oven for 30 minutes.
Beat eggs slightly. Add sugar and salt. Add milk and vanilla. Pour into an unbaked 9-inch pie shell. Bake at 425° for 25 to 35 minutes. Sprinkle nutmeg over pie before baking.
Add beaten egg to milk; mix well with yeast and sugar dissolved in water. Cut shortening into flour with liquid to form a soft ball. Knead gently on floured board. Roll and cut. Place on greased pan; brush with butter. Let stand and rise until doubled in size. Bake.
While pouring cornmeal into boiling water, stir constantly. Add salt, margarine and molasses. After mixture has cooled, add yeast mixture, then flour. Mix well. Rise. Bake at 350° for 40 to 50 minutes.
Cook and drain noodles. Brown meat and add seasoning. Mix tomato sauce, paste and water. Layer noodles, meat and cottage cheese. Top with Cheddar cheese. Bake uncovered at 350° for 40 to 50 minutes.
Mix first 9 ingredients. Brown ground beef, onions and bell pepper; drain. Pour 1/3 of corn meal mixture into pan. Put one layer of corn, a layer of ground beef and a layer of cheese. Pour the rest of the corn meal mixture over the top and sprinkle with cheese. Bake 45 minutes at 400°.
Cream together all ingredients. Chill for 2 to 4 hours. Roll into balls; place on cookie sheet. Bake in oven for 20 minutes at 325°. Cool slightly. Roll in confectioners sugar. Makes 3 dozen.
Drain pineapple, reserving 1 cup of juice or add water to make 1 cup. Heat juice until boiling; pour over jello and cool. After cool, stir in ginger ale. Blend pineapple and cranberry sauce and fold into jello mixture. Put in a 9 x 9 x 2-inch pan; chill until firm.
Mix all ingredients except 1/2 of chocolate chips at low speed for 1/2 minute. Scrape down bowl. Beat for 2 more minutes or till smooth. Pour into a greased and floured 13x9-inch pan. Sprinkle the rest of the chips over batter. Bake 40-45 minutes at 350°.
Bring sugar and syrup to boil and remove from heat immediately. Stir in peanut butter and chow mein noodles. Drop by tablespoonfuls onto waxed paper and allow to cool. Serves 24.
Mix oil, sugar and eggs; beat well. Add flour, salt and soda; mix. Add vanilla, apples and pecans. Bake in tube pan that has been greased and floured at 350° for 1 hour. Should be brown and firm when done.
Chop all vegetables; drain and mix all together. Mix next ingredients together. Dissolve good. Let stand 15 minutes. Pour over mixed vegetables. Keeps well in refrigerator.
Combine graham cracker crumbs and butter. Stir well. Press into a greased 8-inch dish and chill. Combine cranberries, sugar and water in saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Stir in pecans and marmalade; chill. Combine cream cheese, powdered sugar, milk and vanilla; beat until light and fluffy. Fold in whipped cream. Spread over crust. Top with cranberry mixture. Chill 8 hours. Yield: 9 servings.
Press cookie dough onto cookie sheet (with sides) sprayed with cooking spray. Bake according to directions. Cool. Beat cream cheese and powdered sugar until fluffy. Spread over cooled crust. Arrange fruit decoratively on top. Melt jelly (I microwave) and brush over fruit to glaze. Cut in wedges. Makes 12 to 15 servings.
Mix butter and sugar. Add remaining ingredients and beat well. Drop the cookies from a teaspoon well apart on a greased cookie sheet. Bake about 7 minutes or until the rims brown in a 350° oven.
Melt margarine in 3-quart pot; add Texas Pete, salt, pepper and vinegar. Mix well. Add oysters with juice. Simmer at medium heat until edges of oysters curl. Add milk while stirring. Cook at low heat for 10 minutes, stirring continuously. Do not let milk boil!! Serves 4.
Put milk and food coloring in saucepan. Cook over medium heat until hot. In a bowl, mix cornstarch, sugar and egg yolks. When milk is hot, put mixture into it. Stir until thick. Remove from heat. Add vanilla. Peel and slice bananas. Layer cookies, bananas and pudding. End with cookies on top. Chill in refrigerator.
Cream shortening and sugar. Add beaten eggs and vanilla. Add sifted dry ingredients alternately with milk. Spread in large greased and floured pan. Top with apple slices. Sprinkle with mixture of 2 teaspoons cinnamon and 1 cup sugar. Bake at 340° for 45 minutes.
Wash celery. Cut into long strips. Put peanut butter in middle of celery. Place a few raisins in a row on top of peanut butter. A good afternoon snack!
In saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts; cool. Meanwhile, sift flour, salt and soda together in a mixing bowl; add oats and brown sugar. Cut in margarine until crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 9 x 13-inch baking pan. Spread with date mixture. Cover with remaining oat mixture and pat lightly. Bake at 350° for 35 to 40 minutes or until lightly browned. Cool and cut into bars. Yield: 40 bars.
Cook noodles, drain. Saute onions until tender. Mix in all ingredients. Add seasonings to taste. Best served at room temperature.
Grease a 9-inch pan. Rinse blueberries with cold water and drain. Cut oleo into muffin mix. Stir in nuts. Press into bottom of pan. Bake at 350° for 15 minutes. Blend cream cheese and sugar. Add egg, lemon juice and lemon peel. Spread on crust. Sprinkle with blueberries. Sprinkle on topping from muffin mix. Bake at 350° for 35 minutes. Refrigerate when cool.
Cream oleo and sugar for 10 minutes; add all ingredients. Add red and green cake coloring for holidays! Bake at 300° until done.
Mix first 4 ingredients together with cracker crumbs. Pour in a 9 x 13-inch baking dish. Top with crumbs, cheese and margarine. Bake at 350° for 35 to 40 minutes.
Heat oven to 375°. In medium skillet, cook and stir onions in 1/4 cup margarine until tender; stir in spinach and cream cheese. Cook over low heat until cream cheese is melted, stirring constantly. Stir in Parmesan cheese. Cool.
Beat eggs; add evaporated milk. Then add corn, tuna (broken up), green pepper and onion. Pour all into a buttered casserole dish to bake it, uncovered, at 325° for 1 hour.
Brown hamburger, green peppers and onions. Mix together. Add salt, pepper and a little sugar. Bake at 350° for about 45 minutes.
Combine dates and boiling water; cool to room temperature. Stir shortening to soften; cream in sugar until fluffy. Blend in vanilla. Add eggs, one at a time, beating well. Sift together cake flour, cocoa, soda and salt; add to creamed mix alternately with date mix, beating well after each addition.
Cook broccoli and rice according to package directions (drain broccoli). Mix remaining ingredients and pour into casserole dish. Bake, covered, at 350° for 45 minutes.
Mix crumbs, sugar, butter and peanut butter together and press dough into pan. Melt chips and spread on top.
Slice tomato in half. Sprinkle each half with 1 tablespoon Parmesan cheese. Top with mixture of remaining ingredients. Broil until browned, 2 to 3 minutes.
Stir together 2 cups flour and yeast. Heat milk, water, sugar, 2 tablespoons oil and salt over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed with electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make a moderately stiff dough. Turn onto a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Cover with plastic wrap. Let rest 20 minutes.
Put all together inside of oven for 10 minutes. Take out and it's ready to serve.
Cream in a large bowl the shortening, salt, sugar and egg. Sift dry ingredients, then add to mixture, alternating with milk. Add extract, and stir. Add coconut, stir lightly, then place in two round, lightly greased cake pans. Bake in a 350° oven for 45 minutes.
Cut eggs in halves lengthwise. Remove and mash yolks. Add onions, mayonnaise, cheese and mustard. Mix well. Refill egg whites, using about 1 tablespoon of the mixture for each egg half. Refrigerate eggs until chilled. Makes 12 deviled halves.
Mix sugar and margarine until fluffy. Add eggs; mix well. Add flavoring. Mix flour, baking powder and salt together and sift. Add to ingredients and add 7-Up drink. Mix well. Pour in greased mold pan. Bake for 1 1/2 hours or until toothpick comes out clean at 350°.
Heat oven to 375°. Generously grease 2 (9 x 5 x 3-inch) loaf pans. In a large bowl, mix cereal, flour, baking powder, salt and spices. Stir raisins into dry ingredients so that they are thoroughly coated. Place bananas, eggs, oil and cider in blender container and process a second or two. Or, stir in dish until blended and bananas are broken up. Pour batter into prepared pans and bake about 45 minutes, until loaves have risen, pulled away from sides of the pan slightly and probably cracked on top. Let cool in pans for 10 minutes, then turn out on rack to cool completely. Store in tightly sealed plastic bag, not in the refrigerator.
Bake cake according to package directions. While cake is still hot, poke holes in it about 1-inch apart using the handle of a wooden spoon. Pour milk and caramel over cake, making sure cake is covered. Refrigerate overnight. Before serving, garnish with Cool Whip and sprinkle with Heath bar crumbs. (I crush mine in food processor.)
Combine biscuit mix and water to make a thick dough. Roll or pat out on cookie sheet or pizza pan. Make pizza crust thin with rim. Spread chili over dough. Top with sliced hot dogs. Sprinkle with cheese and onion. Bake 20 to 25 minutes at 350°.
Saute bacon; remove to paper towel. Saute onion and bell pepper in bacon drippings or olive oil, if preferred. When nearly done, break up and add bacon. Meanwhile, place other ingredients into a soup pot and bring to a boil. Add the vegetable mixture and seasonings to taste. Return to boil, lower heat and simmer for 45 minutes, stirring occasionally.
In a bowl, combine dressings and cheese. Mix well. Add remaining ingredients and mix lightly. Cover and chill. Serve with freshly ground black pepper, if desired. Makes 4 servings.
Combine all ingredients and top with crumbled Ritz crackers. Bake at 350° for 30 minutes.
Slice cake into 2 layers. Make filling of cream cheese, Cool Whip, sugar and flavoring. Spread bottom layer with filling, then top with layer of pie filling. Top with remaining cake layer, another layer of filling and then the remaining pie filling. Do not try to ice sides of cake, filling will not cling. Chill several hours before serving.
Mix all ingredients, except dressing and Fritos. Just before serving, add crushed Fritos and Catalina dressing.
Add Jell-O to boiling water. Stir until dissolved. Let cool slightly. Beat cranberry sauce. Add to Jell-O. Grate apples; add to mixture. Add the chopped pecans and mix. Let refrigerate overnight. Serves 15 to 20.
Place broccoli in 1 1/2-pint baking dish. Stir in rice, mushroom soup, milk, onion and one-half of cheese. Sprinkle remaining cheese on top. Bake at 350° for 45 minutes or until hot and fluffy.
Put all ingredients in crock pot. Cover and cook low 8 to 12 hours or on high for 4 to 6 hours.
Mix all ingredients together; cook until thick (about 2 hours). Fill jars and seal while hot.
Saute bacon, olive oil and garlic. (Bacon should be done, but not crisp.) Drain off fat, leaving 1 to 2 tablespoons. Beat eggs and add milk. Cook and drain pasta. Pour bacon over pasta. Add cheese and stir. Add eggs and stir until combined.
Mix together peaches, sugar and flour. Put into pastry-lined 10-inch deep pie pan. Mix vanilla and cream together and pour over peaches. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for 45 minutes.
Mix by hand. Spoon into large 9 x 13-inch glass dish and put 1 can Angel Flake coconut on top.
Place all ingredients in crock-pot; cook on low setting 8 to 10 hours.
Mix all ingredients and drop by tablespoon on cookie sheet. Bake at 425° for 12 to 15 minutes.
Cut up tomatoes (and juice) in medium pieces; put in pot with lid. Add chopped onion and cook until onion is done. Add peas and cook on medium until warm. Serve in a bowl as soup. An easy and fast meal. Very good in cold weather. Serve with saltine crackers or cheese toast.
Mix all ingredients together. Chill for several hours before serving. Serve with party rye bread, crackers, etc.
Stir together flour, brown sugar, baking powder and salt. Add milk, peanut butter, oil and vanilla. Spread in a greased 8 x 8 x 2-inch baking dish. Sprinkle with brown sugar. Carefully pour hot water over entire top. Bake at 350° for 45 minutes. Serve warm with vanilla ice cream or whipped cream.
Brown ground beef; drain. Add seasonings and tomato sauce; cover and simmer 15 minutes. Cook noodles; drain. Mix sour cream and cream cheese together. In a 2-quart baking dish, put layers of noodles, meat sauce, sour cream mixture and grated cheese, ending with grated cheese on top. Bake for 20 minutes at 350°. Serves 6 to 8.
Mash the banana to a pulp. Spread the peanut butter on one slice of bread. Spread the mashed banana on the other. Gently press the two slices together. Melt the butter/margarine over medium-low heat in a small frying pan. Fry the sandwich on one side until golden brown. Flip and fry the other side. Eat by hand (this can be messy) or with knife and fork.
Combine all ingredients in bowl and pour into Pam sprayed casserole dish, approximately 9 x 11-inch. Bake at 350° for about 30 to 40 minutes. Last 5 minutes of baking, sliced Swiss cheese can be added.
Pour chili into a 9 x 13-inch baking dish. Bake for 30 to 45 minutes (until bubbly hot) in a 400° oven. Remove from oven. Sprinkle cheese on top and place chips around edge on their ends.
Mix all ingredients except ginger ale and club soda. Pour into containers and freeze. Remove from freezer in time to get slushy at serving time. Add equal amounts of ginger ale and club soda.
Use Crisco pie crust recipe. For extra flaky pastry, add extra Crisco. Bake pie crust shell in 425° oven until golden, 10 to 15 minutes.
Brown tortillas in oil and set aside. Brown hamburger and onion. Add beans, seasoning and sauce. Simmer a few minutes. In baking dish, arrange tortillas and meat sauce alternately. Place cheese over top of casserole. Bake in hot oven until Mozzarella cheese is melted.
Brown sausage and drain off oil. Chop up pepper, onion and celery. Put pepper, onion and celery in a large saucepan. Cover with water and cook until tender. Mix grits, sausage, pepper, onion and celery together. Spread undiluted cream of mushroom soup on top of these ingredients and sprinkle with grated Cheddar cheese. Put in 400° oven until cheese melts and is bubbly. Salt and pepper to taste.
Chop cabbage in very fine pieces and fry on medium using vegetable oil. Boil potatoes for 20 minutes and cut in pieces. Cut peppers, carrots and onions in small pieces and fry, stirring for 10 minutes using butter. Mix everything and cook on low for 5 minutes. Add spices to taste.
Sift flour, spices and soda together. Add raisins and dates. Cream sugar and shortening together thoroughly. Add eggs and cream until mixture is light and fluffy. Add dry ingredients to this mixture, alternating with applesauce, but add flour mixture first and last. Then add chopped walnuts. Pour into greased layer cake pans. Bake in a 350° oven for 40 minutes. Cool and top with your favorite icing.
Mix together in baking dish. Put corn flakes (crushed) on top. Pat with butter or oleo. Bake in oven at 350° about 30 minutes.