HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large glass or plastic mixing bowl, dissolve the yeast in warm water. Add the sugar and salt; stir until dissolved. Add flour and shortening. Mix well until shortening is well blended. Add more flour if needed to make a stiff dough. Knead dough well on floured surface. Place dough back into the mixing bowl. Cover with plastic wrap. Place in refrigerator overnight. The next morning, knead dough. Place into two greased and buttered loaf pans. Cover with cheesecloth and let double in size. When baked, brush tops with margarine. Bake in a 400° oven for 25 to 30 minutes or until golden brown. Delicious with butter.
Whip cream cheese until fluffy. Combine sugar, grated lemon and orange rinds. Add to cream cheese; beat well. Add eggs and egg white, one at a time, beating well after each addition. Add milk and vanilla; beat until well blended. Pour into a 9-inch graham cracker pie shell or spring-form pan. Bake for 7 minutes at 450°. Reduce heat to 200°; continue to bake for 1 hour and 15 minutes (longer time for spring-form pan and less time for pie tin). When ready to serve, top with cherry pie mix, frozen strawberries or any topping of your choice.
Wrap bacon around chicken; salt and pepper. Put in a 13 x 9-inch baking dish. Mix soup and sour cream together; pour over chicken. Bake at 350° for approximately 45 minutes. Cook noodles and broccoli per directions on package. When chicken is ready, remove chicken pieces from dish and add noodles to soup mixture. Place chicken and broccoli on top of noodles; continue to bake 10 minutes. Delicious!
Combine tomatoes and broth in small bowl. Cover with vented plastic wrap. Microwave on High 1 1/2 minutes or until tomatoes are softened. Let stand until cool. Then chop or cut tomatoes with scissors into small pieces. Return to cooking liquid. Spread chicken strips in a microwave-proof 9-inch pie plate. Toss with wine, olive oil and basil. Cover with vented plastic wrap and microwave on High 2 minutes or until no longer pink. Add tomatoes with liquid, spaghetti and shredded cheese. Let stand until cheese has melted. Serves 2.
Combine white cake mix, jello and Wesson oil. Add milk and 4 eggs. After thoroughly mixed, add nuts, coconut and strawberries. Bake in layers at 350° for 25 minutes.
Mix potato flakes according to package directions. Potatoes can be either hot or cold to measure. Bring cream cheese to room temperature. Add cream cheese, onion, eggs and flour to potatoes. Salt and pepper to taste. Mix thoroughly. Put in a 9-inch square pan that has been sprayed with Pam. Top with onion rings. Bake at 300° for 35 minutes.
Saute onions. Mix crackers and cheese together. Mix 1/2 cheese mixture with onions and bake 15 minutes at 350°; cover with other half of cheese mixture and bake another 15 minutes. Top with crushed cracker crumbs, if desired. Makes 6-8 servings.
Mix chopped pork, chicken, onion, tomatoes and tomato paste. Cook 30 minutes. Add corn and cook until mixture thickens. During cooking, add salt, pepper, Worcestershire sauce, along with a dash of hot sauce to taste. Stir mixture often, especially after creamed corn is added. Makes 12 to 16 servings.
Combine tuna, celery, onion and peas. In a small bowl, combine mayonnaise, milk and celery salt. Fold dressing into tuna mixture; cover. Chill several hours. Stir in shoestring potatoes just before serving.
In medium bowl, blend cheese and 2 tablespoons of butter until smooth. Add next 6 ingredients. Mix well.
Stir together Jell-O and fruit cocktail to set. Stir when partially set. Before serving, cut up grapes and bananas and mix in with heavy cream. Cream can be substituted for can cream or Cool Whip but not as good.
*Add more sugar to vanilla pudding, about 1/4 cup more. Instead of 2 cups of milk for pudding, use 1 3/4 cups.
In a blender, crumble Shredded Wheat until fine. Mix all ingredients together. Keep covered in refrigerator. Will keep for a month. Bake muffins as needed for 10 to 15 minutes at 350°.
Marinate walnuts, shrimp, celery and oranges in French dressing a 1/2 hour before serving. Chill. Arrange on lettuce leaves for salad plates. Sprinkle with additional garlic salt, if desired. Garnish with watercress.
Prepare Egg Beaters as hard-cooked Egg Beaters. Combine melted margarine, vinegar, mustard and salt in blender container. Cover and whisk on medium-high speed just until blended. Without turning off blender, immediately add cooked Egg Beaters, if necessary use rubber spatula to keep mixture flowing to blade. Continue whirling until mixture is well blended. Use deviled mixture for stuffing celery, cherry tomatoes or hard-cooked egg whites.
Brown meat and onion. Drain. Add soup and water (mixed) and the stroganoff mix. Stir and boil. Pour over the cooked noodles. Season and sprinkle with caraway seed.
Preheat oven to 325°. Spray a baking sheet with nonstick spray. Mix melted butter, garlic salt and Worcestershire sauce together. Coat pecan halves with mixture. Sprinkle with red pepper, if desired. Bake at 325° for about 25 minutes. Stir halfway through baking. Remove when crispy. Keep an eye on them, so they don't burn.
Combine brown sugar and flour. Stir in melted butter and syrup. Add well-beaten eggs with remaining ingredients, mixing well. Pour filling into a deep dish pastry shell and bake at 350° for approximately 45 minutes. Top should be well browned and knife inserted into center should come out clean.
Wash ham hocks. Place in large pot or pressure cooker; cover with water. Cook until tender. Remove ham hocks from broth and cool. Remove skin and fat, leaving only the lean ham. Chop ham in small pieces, set aside. Either use a defatting cup to remove fat from broth or place pot in refrigerator until fat rises to top and hardens, then remove. When ham broth is defatted, place on stove and heat slowly to a boil.
Combine potatoes and egg yolk. Blend well. Stir in cheese, green pepper, green onion and celery salt. Beat 2 egg whites (room temperature) at high speed with mixer until soft peaks are formed. Gently fold whites into potato mixture. Spoon into 1 1/2-quart dish coated with vegetable spray. Sprinkle paprika on top. Bake at 375° for 25 to 30 minutes. Diabetic Exchange: 1 starch. Contains 89 calories.
Mix butter and sugar. Add eggs and milk. Add persimmon pulp. Add flour with baking powder, soda and cloves. Mix well. Pour into a 9 x 11-inch greased cake pan and bake 1 hour at 325° to 350° until brown and done. Will be moist and delicious with consistency of brownies.
Partially prepare the batter the night before. In a small bowl, combine the oatmeal and 2 cups of the buttermilk. Cover and refrigerate overnight. The next morning, sift together the flours, sugar, baking powder, baking soda and salt. Set aside.
Cook chicken until tender. Save broth. Break or cut up chicken. Spray a 9 x 13-inch pan with Pam. Cover bottom of dish with Doritos chips. Add layer of chicken. Combine mushroom soup, chicken soup, Ro-Tel and can of broth. Mix together and pour over chicken and chips. Top with grated cheese. Alternate layers until all is used. Bake at 350° for 30 to 45 minutes.
Cream your butter and sugar; beat in eggs, one at a time. Sift dry ingredients together. Add alternately with buttermilk to creamed mixture. Stir in vanilla and warm water.
Cook potatoes in boiling water with salt. When soft, run through strainer. Boil milk with onion; remove onion and add milk slowly to potatoes, mixing well with a whisk. Melt half the butter. Add dry ingredients. Stir until well mixed, then stir into hot soup. Boil one minute; strain and add remaining butter. Sprinkle with parsley. Thin with hot milk if desired.
Put flour and sugar in a bowl and mix well. Put buttermilk and soda in a cup and set aside. Bring to a boil the oleo, Wesson oil, Coke and cocoa. Pour over flour and sugar mixture and mix well. Add buttermilk mixture, eggs (slightly beaten), vanilla and marshmallows. Put in oblong (9 x 13-inch) greased and floured pan. Bake at 350° for about 35 minutes. When done, ice immediately.
Cook chicken and cool. Mix flour, Crisco and salt and take broth to moisten dough. Heat broth, cream of chicken soup, milk and chicken seasoning. Have broth boiling and roll dough paper thin. Drop in boiling broth; do not stir often. Cook until done. Only use white meat to broth for dumplings.
Mix all ingredients together and pour into unbaked pie shell. If desired, add coconut to top before baking. Bake at 350 degrees until knife inserted in middle comes out clean.
Mix together the soups, water and rice. Butter a casserole well. Layer chicken breasts in bottom; pour mixture over. Sprinkle with a package of dry onion soup mix.
Dissolve jello well in boiling water. Add lemon cake mix, then eggs, and oil. Beat well. Bake for 35 minutes at 375°.
Brown ground beef and onion; salt and pepper to taste. Drain well. Add tomato soup and green beans (drained). Place mixture in a 1 1/2-quart casserole dish. Prepare six servings of mashed potato flakes. Spoon in mounds on top of the casserole. Brush top of potatoes with whipped egg. Bake at 350° for 30 minutes. Serves 8.
Whip all ingredients together. You can add more or less of each ingredient, depending on your taste and the consistency you prefer.
Cream shortening with sugars; add well beaten eggs and mix. Add raisins or dates, fruit cocktail, nuts and vanilla. Sift dry ingredients together and add to first mixture. Drop onto greased cookie sheets and bake at 400° for 7 to 8 minutes.
Combine pudding mix, sugar and water in saucepan, stirring well. Cook over low heat until sugar is well dissolved, stirring constantly. Continue cooking until sauce comes to a full boil. Remove from heat and add butter. Serve warm or cold over ice cream or cake.
Bring broth to a boil. Slowly pour meal, stirring constantly. This is a thin soup. Cook on low heat until you think meal is done.
Place chicken in a 12 x 9-inch baking dish. Combine catsup and next 6 ingredients; stir well and pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours or until chicken is done, turning over the chicken after 45 minutes and basting occasionally. Yields 9 servings.
Mix all in Ziploc bag. Can place meat and vegetables (squash, broccoli, halved new potatoes, onions, etc.) in a large Ziploc bag. Marinate for 1 hour or more. Save the marinade for gravy. Add 1/2 cup peanut butter to leftover marinade and cook over medium heat until the gravy is medium thick. Use over chicken, pork, beef or seafood.
Mix together soup, mushrooms, Worcestershire sauce, mustard, curry powder, pepper and shrimp. Cover and refrigerate. Heat oven to 350° (moderate). Mix melted butter and almonds on cookie sheet and place in oven for about 6 minutes, turning frequently, until almonds are lightly toasted. About 30 minutes before serving time, heat curried shrimp in top of double boiler over boiling water until piping hot. Stir in almonds. Serve over hot fluffy rice with a fruit salad, if desired. Serve with chutney. Serves 4.
Heat oven to 350° and flour a 12-cup Bundt pan. In a small bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla, beat until blended and set aside. Prepare cake mix (as label says) and fold in chocolate morsels and walnuts. Pour chocolate batter into prepared pan evenly. Cover with cream cheese mixture. Bake for 45 to 50 minutes or until toothpick, inserted in middle, comes out clean. Cool for 25 minutes and dust with confectioners sugar.
Combine all ingredients except the ketchup, syrup and Worcestershire sauce. Mix well and place in baking dish and shape into a loaf. Cover with tinfoil and bake at 375° for 1 hour and 45 minutes. Remove foil. Mix last 3 ingredients and spread over loaf. Return to oven and bake 15 minutes.
Mix thoroughly. This recipe makes a large batch. Keeps at least 6 weeks in a covered container in fridge. When ready to bake, fill lined muffin tins 2/3 full and let set 10 to 15 minutes, then bake at 350° for 20 to 25 minutes.
Combine meat and all the other	except preserves. Make into balls, then spread the preserves on top. Bake at	350° for 30 minutes.
Heat oven to 350°. Grease 2 (9-inch) round pans. In large bowl, combine all ingredients. Beat 1 minute at low speed to combine ingredients. Beat for 3 minutes at highest speed. Pour batter into prepared pans. Bake at 350° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Frost with your favorite frosting.
Mix dry ingredients. Add Crisco. Cut in with pastry blender or 2 knives. Beat eggs and milk in another bowl with vanilla. Add to dry ingredient mixture. Bake in 350° oven about 40 minutes.
Mix peanuts, sugar, salt and syrup together. Microwave on High 7 to 8 minutes. Add vanilla and butter; continue cooking on High 2 to 3 minutes. Mixture should be darkened. Add baking soda and stir quickly. Quickly pour out on a lightly greased cookie sheet or aluminum foil square. Spread thin. Let cool. Break into pieces.
In greased 9 x 13-inch pan, combine spaghetti, margarine, salt, pepper, egg and Parmesan cheese. Layer cottage cheese on top. Combine ground beef, onion, green pepper and garlic and layer over cottage cheese. Add 1 teaspoon sugar to spaghetti sauce and pour over ground beef layer. Top with grated Mozzarella cheese. Bake at 350° for 45 minutes. Serves 8 to 10.
In a bowl (large), combine eggs and buttermilk. Beat in sugar, flour, vanilla, cinnamon and soda. Set aside. Combine butter or oleo, water and cocoa in a medium saucepan. Bring to a boil. Reduce heat and continue boiling 5 minutes, stirring occasionally. Add to batter and beat until smooth and well blended. Pour into a greased 9 x 13-inch baking pan. Bake in preheated 400° oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool. Spread evenly with Shawneetown Cake Icing.
Butter dish with some butter. Mix ingredients. Reserve some crumbs for top and dot with butter. Bake approximately 35 minutes or until set and lightly browned.
Spray the grill grate with nonstick spray and preheat the grill to medium.
Mix dry ingredients and oil. Add eggs, one at a time. Then add carrots, pineapple and nuts, mixing after each is added. Bake in 3 layer pans or 1 (9 x 15-inch) sheet pan for 40 to 50 minutes at 350°.
Slice and core apples. In hot skillet have oil and margarine. Put sliced apples in hot skillet and fry for 5 minutes until tender. Add cinnamon, brown sugar and vanilla and cook for 5 minutes more stirring constantly. Serve with pork chops or pork roast.
Put all ingredients in large bowl and mix well. Put lid on and leave in refrigerator overnight. Take out what you need. Put in muffin pan and bake at 300° for 20 to 25 minutes. This will keep a week in refrigerator. Good for breakfast. I usually leave out dates when using for breakfast.
Preheat oven to 400 degrees. In sauce pan, bring 1 inch water to boil. Cover. Prepare parsley, onion, and potatoes. To boiling water, add onions, potatoes, and 3 teaspoons salt. Boil 5 minutes covered. Drain. In double boiler, over low heat, melt butter. Stir in flour, 1 teaspoon salt, pepper, paprika, and milk. Cook, stirring constantly, until smooth and thick. In greased 1 1/2 quart casserole dish, arrange 1/3 of potatoes and onions. Sprinkle half of parsley. Pour on 1/3 of sauce. Repeat until all ingredients are used. Bake uncovered for 35 minutes or until brown.
Bring the first 4 ingredients to a boil; let thicken. Set aside and let cool completely. Cut strawberries up into baked pie shell. Pour strawberry mixture over strawberries. Cover with whipped cream. Keep refrigerated.
Saute onions and leeks in butter slowly until transparent but not brown. Add broth and potatoes. Cook until potatoes are soft. Buzz in food processor or food mill. Add salt, pepper and milk to taste. Serve hot or cold. Garnish with finely chopped chives or curry.
Mix all ingredients in very large roaster or large pans. Bake in very slow oven (250°) for 2 hours, stirring and turning mixture with wooden spoon every 15 minutes (be careful not to crush cereal). Yields 9 quarts.
Place a shrimp flat on a work surface with the tail nearest you. Hold the shrimp flat with one hand. Using a sharp paring knife and beginning at the head end, slit 2/3 of the way down the shrimp toward the tail, cutting about halfway through. Scrape out the exposed vein. Repeat with the remaining shrimp.
Wash and cap strawberries; mash. Put fruit in saucepan on high heat and stir until mixture comes to full boil. Add all of sugar at once and stir well. Bring to full boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot jars, filling to within 1/8-inch from top. Cover and process in boiling water bath for 5 minutes. Makes 8 cups or 9 (8-ounce) jars.
Add rice to chicken broth. Bring to boil and simmer, covered, until rice is tender, about 20 minutes. Makes 2 to 3 servings.
Put steak in a baking dish; season well. Pour onion soup over steak. Add tomatoes and liquid. Bake at 300° for 1 hour.
Cook green beans according to package directions, until tender. Drain and set aside. In a pan melt margarine; stir in flour and brown lightly. Stir in remaining ingredients and cook over low heat until thickened. Pour over green beans and heat 5 minutes. Serve immediately.
Cream together, sugar, peanut butter, and vanilla extract. Gradually pour in milk. Mix well. Sift together flour, baking powder, and salt. Stir into peanut butter mixture.
Preheat oven to 300°. Grease and flour 9-inch tube pan. Mix together flour and baking soda; set aside. Combine eggs, mincemeat and milk. Stir in fruit and nuts. Stir in flour mixture. Pour into pan. Bake until center springs back when touched and top is brown.
Thaw broccoli; melt oleo and mix with 3/4 herb stuffing mix. Add broccoli, cream-style corn and Tabasco. Mix well. Pour into greased casserole dish. Sprinkle remaining 1/4 cup herb stuffing mix on top. Bake, uncovered, at 325° to 350° for about 45 minutes or until broccoli is done.
Slowly melt butter in heavy saucepan. Add onion and saute until soft. Add spinach. Add crabmeat and grated cheese. Transfer to chafing dish and serve with crackers.
Blend deviled ham and cream cheese. Stir in pineapple, green pepper, onion and 1 cup pecans. Spoon into a bowl or dish and smooth top. Sprinkle the remaining 1/2 cup pecans on top. Chill. Serve with crackers.
Mix milk, soups, garlic and onions together in a pot. While simmering, add peas, corn, macaroni, tuna, mushrooms, salt and pepper (to taste). Simmer for 10 minutes. Pour mixture into 9 x 13-inch baking dish. Sprinkle cheese on top, then top cheese with bread crumbs. Bake at 350° for 30 minutes. Place under broiler to brown just before serving.
Drain pineapple, save juice; add enough water to make 1 cup. Heat to boiling and dissolve gelatin; cool. Gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce, then fold into gelatin. Turn into a 9 x 9-inch pan. Chill until firm. Prepare topping as per package directions. Blend in cream cheese; spread over gelatin. Toast nuts in butter in a 350° oven for 10 minutes. Sprinkle on top of topping. Chill well before serving.
Mix and bake cake as directed. While cake is still hot, pour pineapple with juice over it. Refrigerate cake until cool. Combine cream cheese, milk and pudding; mix well. Add Cool Whip. Beat one minute or until mixed. Spread over cake. Sprinkle coconut over top if you like.
Mix avocados, onion, chili pepper, lime juice, cilantro, salt and garlic. Stir in tomato. Cover and refrigerate at least 2 hours before serving.
In medium mixing bowl stir together flour, baking powder and salt. Cut in shortening until thoroughly combined. Gradually add water, stirring with a fork. Dump flour dough mixture onto lightly floured surface. Knead dough until smooth (3 to 5 minutes). Place dough ball in plastic bag to keep moist while making individual sopaipillas.
Simply blend the yogurt and Cool Whip for a delicious and easy dip for fruit. Serve with sliced peaches, nectarines, variety of apples and large strawberries, then enjoy the raves. It's low-fat, nutritious and good! (Kids love it, too!)
Mix sugar, flour and eggs with small amount of milk. Beat really good with mixer. Add remaining milk. Cook in double boiler until it begins to coat wooden spoon. Take off stove. Add the marshmallows. Stir and when marshmallows are melted, put in jug and refrigerate until cold.
Combine first 11 ingredients stirring well; cover and chill. At serving time, add avocado if desired.
Butter oblong baking dish. Melt 4 1/2 tablespoons of butter. Blend in flour. Add milk and cream; cook, stirring constantly, until thick. Add salt and pepper; set aside. Saute mushrooms in remaining butter for about 5 minutes. Arrange artichokes in a single layer on bottom of prepared dish; scatter shrimp over artichokes. Cover shrimp with mushrooms. Stir sherry and Worcestershire sauce into cream sauce and pour into baking dish. Sprinkle with cheese and paprika. Bake 20 to 30 minutes at 375°. Serves 6.
Coarsely crush pretzels. Add 3 tablespoons sugar; mix well. Bake in a 9 x 13-inch pan at 350° for 10 minutes. Cool completely. Cream the cheese and 1 cup sugar; blend well. Add Cool Whip, mixing well. Spread over cooled pretzel mixture. Dissolve the jello in boiling water; add frozen strawberries breaking up strawberries with a fork as your stir. Chill until slightly thickened. Pour over Cool Whip/cream cheese layer. Chill until set.
Mix together flour, salt and baking powder. Cut in shortening. Add egg and milk to make soft dough. Roll out to thickness desired and cut into squares. Drop into boiling chicken broth.
Mix together first 7 ingredients and pour into crust. Bake at 350° for 30 minutes. Combine last 4 ingredients and sprinkle over top. Continue to bake 30 more minutes or until golden brown.
In a casserole dish, layer each of the ingredients in order given except oleo and bread. Do not dilute the soup; spread it out on top of the vegetables. Melt oleo and soak each slice of bread until all the oleo is absorbed. Cut or tear bread into small pieces and place on top of cheese. Bake at 350° for about 15 minutes until bread is browned lightly.
Cut okra crosswise in 1-inch pieces. Fry bacon crisp. Fry okra in bacon drippings. Remove okra and cook onion until tender, stirring to keep from burning. Add tomatoes after breaking into small pieces. Bring to boil, then add okra and bacon mixture and chili powder. This is good with rice.
Simmer chicken in water, seasoned to taste with salt, pepper and bay leaf until tender. Let cool in broth. Remove meat from bones and place in shallow pan. Saute onion in butter until tender. Do not let brown. Arrange onion over chicken. Sprinkle rice evenly over top and add enough chicken broth to cover. Cover pan and bake at 350° for 1 1/2 hours. Add mushrooms and cream. Cover and bake another 30 minutes. Do not stir.
Brown meat; drain. Saute onions in 1 tablespoon of oil. Stir into beef the onions, tomatoes, tomato paste, water and seasonings. Cover and simmer 30 minutes.
Cook beef in skillet until crumbly and light in color. Add onions, salt and tomato sauce. Simmer for about 5 minutes. Place 3 cups of chips to bottom of casserole dish and sprinkle with cheese. Pour meat sauce over that and top with remaining chips and cheese. Bake at 350° for 15 minutes.
Cook noodles according to directions on the package. Combine soup, milk and cheese. Heat until cheese is melted. Add pimentos, salt, pepper, oregano and basil. Put chicken in a well-sprayed 9 x 12-inch casserole dish. Add layers of noodles, cheese mixture and almonds. Bake at 375° for 1 hour. Serves 8.
Mix the first 6 ingredients together in a large bowl. Melt chocolate in the microwave. Pour over mixture and stir - covering all. Pour onto wax paper or Reynolds wrap. Let cool. Break into pieces. Store in an air tight container.
Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small paring knife, leaving 1/2-inch shell. Cut the removed bread into 1-inch cubes; reserve.
Mix these ingredients together in a casserole dish that has a tight lid. Put the lid on and put the casserole in a 275° oven. Cooks by itself and is done in 5 hours. Stir well before serving. Makes 5 to 6 servings.
Drain pineapple and mix all ingredients together. Chill. You may substitute any flavor of Jello or fruit.