HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash rice in very hot water; drain and let dry for half an hour to one hour. Heat oil or margarine and fry rice in it, turning constantly, until rice is golden. Add onion and saute just for a minute or two. Add chicken stock, salt and pepper; bring to boil, then turn heat on low. Cover and simmer until all liquid is absorbed and rice is done. Add a little more water if necessary.
Dissolve yeast and sugar in warm water. Cut shortening into flour, baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in yeast mixture and just enough buttermilk until dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface, gently roll in flour to coat. Knead about 1 minute until smooth. Cover and let rest 10 minutes. Heat oven to 375°. Grease outsides of 6 (10 ounce) custard cups. Place cups upside down on ungreased jelly roll pan, 15 1/2 x 10 x 1-inch.
Unfold and stack pie crusts one on top of the other. Gently roll or press together. Fit into 9-inch pie plate; fold edges under and crimp. Stir together eggs, sugar, corn syrup, butter, vanilla and salt. Add pecans. Pour into pie crusts. Bake at 350 degrees for 55 minutes or until set. Serve warm or cold.
Spread cherry pie filling in bottom of a 13 x 9-inch cake pan. Sprinkle dry powder cake mix over top of cherries. Melt margarine and pour over dry cake mix. Sprinkle almonds over melted margarine. Bake at 350° for approximately 1 hour, until almonds are golden brown.
Mix corn, cream cheese, garlic, milk and butter in a saucepan. Cook until cheese is melted and starts to bubble. Add chilies and pour into a greased 9 x 13-inch casserole. Add grated Cheddar cheese and Doritos. Bake at 350° just until bubbly.
Combine sugar, cornstarch and allspice in small saucepan. Stir in cranberry juice and lemon juice. Cook over medium heat, stirring constantly, until thickened. Stir in raisins. Serve sauce hot with ham or pork.
Beat egg white until it stands in soft peaks. Gradually beat in brown sugar and vanilla. Fold in pecan halves. Place on greased cookie sheet. Bake at 250° for 30 minutes. Turn off oven and let pecans sit in oven for 30 more minutes. Do not open oven until after 30 minutes. Store in airtight container. These also freeze well.
Cut meat into thin short strips and cook in oil quickly. Add water and mushrooms (including the liquid); stir in soup mix and heat to a boil. Turn heat down and simmer a minute or two while you blend sour cream and flour. Add to mixture, cook and stir until mixture thickens. Serve over hot cooked egg noodles. Makes 5-6 servings.
Blend well. Spoon lightly into a lightly-buttered greased 1 1/2-quart casserole. Bake in a 350° oven approximately 1 hour or until firm in center. Serves 6 to 8.
Mix well white and powdered sugars, butter, oil and eggs. Mix well vanilla, salt, cream of tartar, baking soda and flour. Blend all ingredients together and then chill. With floured hands, shape into balls. Place on cookie sheet. Flatten with the bottom of a chilled glass dipped in sugar. Sprinkle with colored sugar. Bake at 350° in oven for about 15 minutes or until edges are slightly browned. Do not overbake. Makes good Christmas cookies and they freeze well.
Mix together cottage cheese and Cool Whip. Stir in fruit cocktail. Add jello. Serve and enjoy. Cover and refrigerate any leftover.
Mix the first 3 ingredients together and set aside. Bring to a boil the margarine, water and 4 tablespoons flour. Pour this over the first mixture and mix well. Beat in the sour cream, baking soda and eggs. Bake on a large cookie sheet (sprayed with Pam) at 350° for 20 to 25 minutes. Cool cake and top with the following ingredients which have been beaten smooth. Bring to a boil the margarine. Add the 4 tablespoons flour and milk. Beat until smooth, then add vanilla and 10x sugar.
Place stick of margarine in a baking pan and place in oven until margarine is melted. Pour rice over melted margarine evenly. Season chicken and place chicken on top of rice. Mix together water and Lipton onion soup mix; pour over chicken. Cook at 350°, uncovered, for 15 minutes, then cover with foil and cook another 45 minutes. Can use beef stew.
Trim green skin and red flesh from thick rind. Cut into 1-inch cubes. Cover with water. Boil until fork-tender. Drain. Add sugar to 7 cups water. Boil 5 minutes. Cool. Add rind to syrup. Boil 30 minutes. Add lemon, thinly slices. Continue cooking until rind is clear. Pack into hot jars. Process pints and quarts 20 minutes at simmering (180° to 185°) in hot water bath.
Mix all together. Top with French fried onions. Bake at 350° for 30 minutes.
Mix all ingredients together and put into a large 9 x 13-inch glass casserole. Top with 1/4 cup margarine, melted and tossed with 2 cups corn flakes. Bake at 325° until hot through. Brown at a higher temperature for eye appeal.
Dissolve jello in boiling water. Mix jello with bananas, pineapple and strawberries. Pour half into dish and congeal. Crumble cream cheese into Cool Whip. Whip until fluffy. Put this on top of congealed mixture. Pour other half on top and congeal.
Cream together sugar and shortening. Add eggs and milk; mix well. Blend in flour and baking powder. Stir in berries. Grease and flour a 13 x 9-inch cake pan. Pour mixture into pan and bake at 375° for 40 minutes, or until done. Top with frosting or powdered sugar if desired.
Sift all ingredients and mix. Combine eggs and cream-style corn and the cup of liquid. Add together with dry ingredients. Mix until flour is moistened. Drop from full teaspoons in deep, hot fat at 375°. Fry until golden brown, about 3 minutes. Makes about 18. Drain on paper towel. Serve with vegetables or syrup and sausage.
Layer lettuce, frozen peas, water chestnuts, onion and celery in a large bowl. Cover completely with mayonnaise, sealing to the edges. Sprinkle with bacon bits. Refrigerate overnight.
Spread cookie batter out on large round pizza pan. Bake according to directions. Cool. Mix together cream cheese, Cool Whip and confectioners sugar with hand mixer until smooth. Smooth this mixture onto cookie crust. Prepare strawberries (or other fresh fruit). Mix glaze into strawberries. Top off the "pizza" with a layer of this strawberry-and-glaze mixture. Keep refrigerated.
Mix all ingredients; press into a 12-inch pizza pan sprayed with Pam. Bake at 350° for 10 to 12 minutes until crust begins to brown. Allow to cool.
Sift dry ingredients. Combine liquids and add all at once. Stir only until dry ingredients are moistened but not smooth. Fold in the strawberry preserves. Do not beat. Fill greased muffin tins 2/3 full and bake at 425° for 25 minutes. Makes 24 muffins.
In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil with a fork. Add egg mixture into the flour mixture. Stir just until flour is moistened. Spoon batter into greased muffin pan. Bake 20 to 25 minutes at 400°.
Put vanilla wafers in cupcake pan with baking cup cake papers inside. Mix together ingredients and put over vanilla wafers. Bake at 350° for 15 minutes. Cool 1/2 hour and put pie filling over top (cherry).
Cream sugar and shortening together. Add beaten egg and pumpkin. Sift soda, baking powder and flour together. Add vanilla, dates and nuts. Fill muffin tins 1/2 to 2/3 full. Bake 20 minutes in 325° oven. Makes 24 muffins.
Cream butter and add white sugar. Add eggs and mix well. Add dry ingredients and mix. Add vanilla and blend. Pour into 9 x 13-inch pan. Sprinkle nuts over top. Cover with topping made by beaten egg white and brown sugar. Bake at 350° for 40 minutes or until brown. Serve while warm.
Mix nuts, dates, baking soda and salt. Add shortening and boiling water. Let stand 20 minutes, then add beaten eggs, vanilla, sugar and flour. Grease and flour loaf pans or use Pam. Bake in 350° oven 1 hour.
Mix all together and chill in refrigerator until ready to serve. Can be served on lettuce leaf.
In a large bowl, combine 1 1/2 cups of cheese, soup, milk, barbecue sauce, oregano, salt and pepper; blend thoroughly. Add potato slices; toss until well coated. Spoon mixture into a greased 9-inch square pan, cover with foil and bake at 350° for 45 minutes. Remove foil. Bake about 30 minutes longer or until tender. Remove from oven. Sprinkle remaining cheese and paprika on top. Let stand 5 to 10 minutes before serving. Serves 6.
Mix top 5 ingredients; make small meatballs and roll in flour. Fry in 1/4 cup oil.
In large soup kettle or pot, combine chicken, onion, carrot and celery. Cover with cold water and bring to boil. Season with salt and pepper to taste; simmer 2 hours or until stock is reduced and chicken is very tender.
Cook noodles until done. Mix all ingredients and cook in a casserole dish at 350° for 40 minutes (until bubbly). Top with grated cheese.
Trim fat from meat. Cook all together on simmer 6 to 8 hours. Can be frozen. Serve on buns.
Cut chicken in serving pieces. Place in cake pan, skin side up (can be skinned). Sprinkle the onion soup mix over all. Put a generous dollop of apricot preserves on each piece. Pour Russian dressing on all. Bake, uncovered, for 1 1/2 hours at 350°.
Cream sugar and shortening. Add mashed bananas and pecans. Add eggs and mix well. Then add flour. Add milk and vanilla. Pour in greased loaf pans. Bake 1 hour to 1 hour 10 minutes at 325°.
Steam broccoli, celery and onion in water in a 3-quart saucepan until tender. Dissolve flour in milk in measuring cup. Combine all ingredients in saucepan. Bring to a scald. Garnish with a few almonds, if desired.
Blend one-third sugar and peanut butter. Alternately add remaining sugar and milk. Add vanilla. Yield: frosting for two (2) 9-inch round layers.
Combine sugar and buttermilk in an iron fryer and cook until soft ball forms when dropped in cold water. Add soda and stir until it gets brown. Add margarine and vanilla. Beat until margarine has melted. Quickly spread on cake. It will harden quickly.
Boil chicken tenders. Tear the pieces apart when done into smaller pieces. In a bowl, mix the chicken pieces, green chili peppers and mushroom soup together. Layer in a casserole dish the Doritos and cheese on chicken mixture. Continue layering. Make sure cheese is on top. Place in oven to melt all of the cheese.
Mix flour, margarine and nuts like pie dough. Spread in pie pan and bake 15 minutes at 375° or until brown. Let cool slightly.
Chop 1/2 cup nuts finely and 1/2 c. coarsely. Mix together margarine, syrup, maple flavoring and salt. Add sugar all at once. Mix thoroughly. Knead in finely chopped nuts. Shape into two rolls. Brush with syrup and roll in coarsely chopped nuts. Wrap, chill, slice and serve.
Melt butter. Add graham cracker crumbs. Press into a 13 x 9-inch pan. Layer crust with crushed candy bars. (Reserve some for top.) Put pudding, then Cool Whip on top of crust and candy. Put remaining candy on top of Cool Whip. Chill.
Preheat oven to 375°. Brush bottom of crust and sides evenly with egg yolk. Bake on a baking sheet about 5 minutes until lightly brown. Remove from oven. Reduce heat to 350°. Combine apples, lemon juice, 2/3 cup sugar, 1/3 cup brown sugar, 1/4 cup flour, salt, cinnamon and nutmeg. Mix well. Spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle streusel mixture over apples. Bake on baking sheet until streusel is golden and filling bubbles, about 55 minutes.
Beat eggs. Mix lukewarm milk, melted butter, beaten eggs and yeast. Add salt and sugar. Blend in flour to make a soft dough. Let stand until it doubles in size.
Bake cake by package directions in 9 x 13-inch pan. Punch holes in cake when cool. Pour Eagle Brand milk over the top of cake. Add 1 small can Baker's coconut.
Cover bottom of 13 x 9-inch pan with chicken breasts. Mix sour cream, soup and sherry together in separate bowl. Pour evenly over chicken. Spread onion on top of mixture. Sprinkle with paprika, parsley and pepper. Bake at 350° for 1 to 1 1/4 hours. Makes 4 to 6.
Boil raisins and dates in 1 cup of water. Add oleo; cool slightly. Add remaining ingredients. Mix well and refrigerate overnight.
Cook rice according to directions on box. Put rice on bottom of long Pyrex dish. Cube chicken (place on top of rice). Combine remaining ingredients and pour on top. Sprinkle cheese on top. Bake at 350° for 35 minutes.
Mix cottage cheese, muffin mix and broccoli; add eggs and butter. Pour into greased baking dish. Bake 30 to 40 minutes at 400°.
Mix all cheeses, onion flakes, garlic salt, and dried parsley flakes. Form into 2 balls and roll in chopped pecans.
Pack in 5 pint jars small tender okra, 1 garlic clove and 1 pod hot pepper. Place remaining ingredients in heavy saucepan and bring to a boil. Pour over okra. Seal. Process in hot water bath for 10 minutes. Let stand for 2 weeks before opening.
Cream shortening. Add egg and pineapple. Add vanilla. Mix flour, salt, baking powder and soda; mix. Then add nuts. Drop on oiled cookie sheet by teaspoonful. Bake at 450° for 8 to 10 minutes.
Mix all and place in baking dish. Top with mixture of 1/2 cup melted margarine and 1 1/2 cups of crushed cheese and some sliced almonds. Bake at 350° for 45 minutes.
Brown hamburg and onions. Add remaining ingredients to meat and onions; simmer about 30 minutes or longer.
Bread and fry chicken cutlets 2 minutes on each side (cut cutlets in half). In saucepan, melt butter; blend in flour. Add salt, pepper and milk until bubbly and thick. Remove from heat. Stir in wine.
Beat eggs until fluffy. Mix in sugar, flour and oil. Will be stiff. Add squash, nuts, spices, baking powder and soda. Then it will soften some. Put in two greased loaf pans. Bake at 325° for one hour.
Combine chicken, soups, undrained mushrooms, undrained green chilies, corn, milk, chicken broth and green onions in heavy saucepan; mix well. Cook over medium heat for 5 to 8 minutes, or until heated through; remove from heat. Stir in cheese until melted. Serve immediately.
Pour boiling water over cracked wheat in bowl. Let stand for 1 hour. Drain well into colander. Return to bowl. Add remaining ingredients; mix well. Chill for 2 hours or longer. Serve on lettuce-lined salad plates. Yield: 4 servings.
Mix all ingredients together with a fork in a large bowl. Store in a container with tight fitting lid, preferably in the refrigerator. Use to coat chicken,fish, or pork. Moisten the meat or fish with water or milk before coating. Bake at 375° for 30 to 45 minutes depending on thickness.
In large saucepan over low heat, melt the chocolate and butter. Remove from heat and add sugar, flour, salt, vanilla and eggs. Mix well. Spread half of batter in greased 9 x 13-inch pan. Reserve remaining batter. In a medium bowl, combine coconut, milk, vanilla and almond extract. Mix well and spread evenly over chocolate batter. Spread remaining chocolate batter evenly over coconut filling. Bake at 350° for 35 to 40 minutes. Sprinkle chocolate pieces over hot bars and let stand one minute. Spread evenly over bars.
Remove sausage from casing; scramble and brown. Drain fat. Chop mushrooms very fine; saute in 1/4 cup butter until all liquid has evaporated. Add shallots. Prepare filo dough according to directions. Use 2 sheets filo each buttered and bread crumbled. Spread sausage, mushrooms and pieces of cream cheese over 2/3 of the length of dough. Roll up with empty dough end on top. Bake at 350° until lightly browned (35 minutes). Cut 8 pieces per roll for appetizer or 4 per roll for lunch. Makes 2 rolls.
Brown ground beef and drain grease. Add soups and green chilies. Pour picante sauce into empty green chilie can and add to beef. Stir to mix completely.
Combine all ingredients. Mix at low speed until dough forms. Shape into balls using a rounded teaspoonfuls. Roll balls in sugar on a plate. Bake in 350° oven for 10 to 12 minutes on an ungreased cookie sheet. When cookies are light brown, remove from oven and immediately press a candy kiss in the center of each cookie. Press down firmly so cookie cracks around edge. Cool.
Place all ingredients in a large pan with cover. Stir, cover and place in a 350° oven for 1 hour. All ingredients, except margarine, can be increased to create larger recipe.
Mix first 6 ingredients. Cook until thick on medium for 5 minutes. Pour into pie shell. Beat egg whites. Gradually add the brown sugar. Beat until stiff. Put on top of pie. Add pecans. Bake at 375° for 15 minutes.
Cream 1/2 cup butter and Oreos together; pat into an 8 x 8-inch and a 9 x 13-inch pan. Refrigerate. Melt chips and 1/2 cup butter together. Gradually add milk and powdered sugar, stirring constantly. Boil for 8 minutes. Remove from heat. Add vanilla. Place ice cream on top of cookie base. Pour hot chocolate sauce over ice cream. Top with chopped nuts. Freeze.
Drain fruit and set juice aside. Combine cornstarch, sugar, eggs and 1 cup reserved juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Cool to room temperature. Fold in whipped cream and marshmallows. Add drained fruit. Fold until well mixed. Chill in refrigerator overnight. Add bananas before serving.
Brown hamburger and drain. May saut an onion in hamburger, if desired. Mix in cream of mushroom soup. Salt and pepper to taste. Place meat mixture in pie plate. Makes mashed potatoes and ice the meat mixture with mashed potatoes. Grate Cheddar cheese on top of pie and bake until cheese is melted.
Cook broccoli until crisp-tender, but still dark green (about 5 minutes). Drain and place in bottom of Pam-sprayed 9 x 13-inch casserole dish. Spread boned chicken over this.
Beat egg whites until foamy; gradually add sugar and cream of tartar. Continue beating until stiff. Add salt, vanilla, chips and nuts. Mix together well. Preheat oven to 350°. Drop dough on ungreased foil topped cookie sheet by teaspoon. Place cookies in oven (2 cookie sheets on 2 levels) and immediately turn oven off. Leave cookies in closed oven overnight. Makes 4 dozen.
Preheat oven to 325°. Mix sugar and flour; add melted butter and stir with a fork or wire whisk. Add egg, milk and vanilla. Pour in uncooked pastry and sprinkle with chopped pecans. Bake at 325° for 45 minutes.
Cream shortening and sugar. Add vanilla. Add eggs, one at a time. Beat well after each. Sift dry ingredients. Add cocoa. Add flour and milk alternately. Cook in tube pan well greased and floured at 325°. Check after 1 hour.
Cut biscuits into 1/4 pieces. Roll in sugar and cinnamon mixture and place in greased Bundt pan. Bake about 15 minutes at 400°. Turn out of pan; cover with powdered sugar glaze.
Heat oil and saute onions and green pepper. Add ground beef. Brown well. Add remaining ingredients. Stir and cover tightly. Cook over high heat until steaming. Reduce heat. Simmer for 30 minutes or until rice is cooked, stirring occasionally.
Stir all ingredients except flour in the boiling water. Add flour until moist. Grease and flour loaf pan. Add mixture and cover with second loaf pan upside down. Bake in preheated 350° oven for 1 hour.
Boil hot water and sugar until dissolved. Mix jello, drink mix and cold water and let blend. Serve chilled.
Mix margarine and shortening together after both have softened. Add sugar and mix well! Add eggs, one at a time, and vanilla. Mix dry ingredients together. Add all ingredients together and refrigerate 1 to 2 hours. Roll in balls and dip in sugar and cinnamon. Bake at 350° for 8 to 10 minutes.
In a large bowl, combine ground beef, crumbs, 1/4 pound Velveeta Mexican, egg, onion, 2 tablespoons cilantro, and pepper. Mix well. Shape into an 11 3/4 x 7 1/2-inch baking dish. Bake at 350° for 40 to 50 minutes or to desired doneness. Let stand 5 minutes.
Cream butter, sugar, eggs and vanilla; add flour until dough is dry enough for rolling.
Mash bananas and add lemon juice; mix well. Cream sugar and shortening; add eggs and beat until light and fluffy. Alternately add flour and milk. Beat after each addition. Fold in bananas. Pour into two 5 x 9-inch loaf pans. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Mix the first 6 ingredients well. Drain shrimp; break into pieces. Chill. Form 1/2-inch balls; roll in nuts. Makes 3 1/2 dozen. Delicious!
Preheat oven to 350°. Melt 1/2 pound of butter with cocoa and sugar over low heat until sugar starts to melt but does not caramelize, about 5 minutes. Mix in eggs, flour, salt and 1 teaspoon vanilla. Bake in a greased (bottom only) 13 x 9-inch pan for 20 to 25 minutes.
Mix and press into pie plate. Bake at 350° for 10 to 15 minutes or until lightly browned. Cool.
Prepare crust mixture according to your favorite recipe. Pat into bottom of 13 x 9 x 2-inch pan. (I always bake my crust for 8 minutes at 350°.)
Boil potatoes, in skins, until tender. Drain, cool, peel and shred. Combine potatoes, cheese, onion and sour cream. Butter a shallow casserole. Pour in mixture. Chill until next day. Bake, uncovered in 350° oven for 1 hour. Sprinkle with paprika. Serves 6 to 8.
Pat chicken dry with paper towels. Thoroughly combine butter and salad dressing mix. With spatula, spread butter mixture over chicken pieces. Roll in corn flake crumbs; sprinkle with paprika. Place pieces skin side up (not touching) in shallow pan. Bake in moderate oven (375°) for about 1 hour or until tender; no need to turn. Makes 4 servings.
Melt Crisco in a heavy cast-iron pot over medium heat; add flour, stirring constantly. Cook over medium heat, stirring constantly, until roux is light brown. Add onions; cook until onions are brown, stirring constantly. Add parsley, as desired; stir well. Roux is done when it is the color of a copper penny. Yields 1/2 cup.
In top of double boiler, melt margarine, chocolate chips and peanut butter. Mix together in large bowl cereal, peanuts and raisins. Pour sauce over this and toss together. Pour all this in a garbage bag and add powdered sugar. Shake well and put in refrigerator to chill.
To brown meat, crumble ground beef; add onion. Place in 1 3/4-quart casserole. Cook, covered, on 100% power (High) for 4 to 5 minutes or until meat is no longer pink, stirring once. Remove, drain and wipe out casserole. Transfer cooked meat and onion to casserole. Stir in enchilada sauce, garlic powder and pepper. Gently fold in tortilla wedges and cheese. Cook uncovered on High for 6 to 8 minutes.
Mix together in a large bowl. Put in a tightly covered container. Use 1/3 cup per cup of hot water. Makes about 30 cups of cocoa.
Bring to a boil: sugar, milk and margarine. Boil 9 minutes on medium-high. Remove from heat. Add peanut butter or chips and Marshmallow Creme. Stir until dissolved. Pour into a buttered 13 x 9 pan. Let cool and cut into squares.
Cut potatoes into 1/2-inch slices. Layer half the potatoes in a buttered shallow 1 1/2-quart casserole. Cover with apples. Top with remaining potatoes. Combine butter, sugar and water in saucepan; bring to a boil, stirring constantly. Pour over potatoes. Bake in preheated 325° oven for 30 to 35 minutes or until apples are tender.
Heat oven to 325°. Set aside 1/2 cup chow mein noodles. In 1 1/2-quart casserole, combine rest of noodles with soup, water, tuna, nuts, celery, onions and pepper. Taste; add salt if nuts were unsalted. Sprinkle reserved noodles over top. Bake, uncovered, 40 minutes. Makes 5 servings.
Roll into 3 rolls. Let stand overnight in refrigerator until firm. Slice and bake in a 350° oven until lightly browned. I freeze mine and bake as needed.
In a large skillet, saute rice-vermicelli as directed. Add 2 cups water, chicken and special seasonings. Cover. Simmer 10 minutes. Stir in broccoli, tomato and basil. Cover and simmer 5 to 10 more minutes. Sprinkle with cheese before serving.
Dissolve yeast in the warm water; set aside. Pour hot milk over shortening, sugar and salt. Let cool. Beat eggs; add to milk mixture. Add yeast. Blend well and sift in flour. Turn dough on board and knead, adding more flour, if needed. Place in well-greased bowl and let rise until doubled. Knead and shape into rolls or cut with biscuit cutter, place in pans and refrigerate. Let rise again for 1 hour before baking at 400° for 12 to 15 minutes. Pour butter over after baking.
Cream oleo, sugar, brown sugar, eggs, peanut butter and vanilla. Then add flour, salt and oats. Mix well and spread onto greased cookie sheet. Bake in oven at 375° for 20 minutes. Don't overbake.