HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all dry ingredients, then add very warm water. Mix well. Let rise for 2 hours. Knead lightly on floured board. Roll 1/4-inch thick. Bake at 450° for 10 to 15 minutes.
Preheat oven to 350°. To mashed bananas, add sugar and melted margarine. Stir in slightly beaten egg. Mix together dry ingredients and add to first mixture. Stir by hand until just blended. Pour into greased 9 x 5-inch loaf pan. Bake for 50 to 60 minutes. Cool and remove from pan.
In a large bowl, combine first 11 ingredients. Cover and refrigerate until serving. Serve with chips. Yields 5 cups.
Thoroughly combine sour cream and onion soup mix; stir in remaining ingredients. Makes about 2 cups.
In a saucepan, bring to a boil, then simmer, the first 4 ingredients. Let cool. Combine next 4 ingredients. Stir in first mixture and mix well. Combine eggs and sweetener and put in batter. Drop by tablespoon onto an ungreased cookie sheet and bake at 350° for 10 to 12 minutes. This is a good recipe for diabetics.
Beat softened cream cheese, eggs, sugar and vanilla until well blended. Mix together the milk and cornstarch and blend into cream cheese mixture. Add yogurt and mix well. Pour into graham cracker crust. Bake at 350° for 40 to 45 minutes until brown around the edges. Refrigerate and serve cool. Can top with fresh fruit; strawberries and kiwi are good.
Fry hamburger lightly. Put in mixing bowl. Add bread and soup. Mix well. Put in greased casserole dish and bake at 350° for 1 to 1 1/2 hours. Can add cheese on top.
Put water and margarine in pot; bring to a boil. Remove from heat and stir in flour. Add eggs. Spread in 9 x 13-inch greased pan. Bake 30 minutes at 400°. Let cool 1/2 hour. Poke with a fork.
Mix first four ingredients. Add milk, eggs and onion; stir in Crisco. Drop by spoonfuls into hot deep fat in which fish has been cooked. Fry until brown.
Brown ground beef and onion. Add remaining ingredients. Top casserole with 1/2 cheese. Bake at 350° for 30 minutes, uncovered.
Combine first five ingredients and stir well. Rinse chicken and pat dry. Dip chicken in butter, then roll in cracker crumbs and other ingredients. Place in a 13 x 9-inch baking pan. Bake at 350° for 1 hour or until done.
Preheat oven to 350°. Have a 1 1/2-quart casserole dish ready. Mix soup, water, soy sauce and pepper in casserole. Stir in green beans and 1 cup of crushed crackers. Cover and bake 20 to 25 minutes until hot. Uncover and sprinkle with remaining crackers and bake 8 to 10 minutes longer.
Preheat oven to 350°. Grate the cheese and finely chop the artichokes. Combine all ingredients in a small deep baking dish. Bake 20 minutes or until golden brown.
Cream shortening and brown sugar. Add eggs, one at a time, add vanilla and beat well. Sift flour, salt and baking soda. Add to other mixture, alternately with the sour cream. Dissolve chocolate in boiling water. Cool chocolate and water mixture. Then add to flour mixture and fold in the walnuts. Bake in a greased pan for 30 minutes at 350°.
Mix cream cheese, sour cream and taco mix. Place on bottom of an 8 x 8-inch pan. Place chopped tomatoes next. Place shredded lettuce next. Place shredded cheese on top. Dip with tortilla chips.
In frying pan, brown ground beef and onion in oil. In a bowl, combine beef and onion with bread crumbs, eggs, Mozzarella cheese, salt, pepper and parsley. In the meantime, cook shells according to package instructions. Fill each shell with meat filling. In baking dish, spread sauce on the bottom. Arrange filled shells in single layer. Pour remaining sauce on top of shells. Sprinkle with grated Parmesan cheese. Bake, covered, in a 350° oven for about 30 to 40 minutes.
Remove tops and seeds from peppers and parboil for 5 minutes, drain. Brown onions and ground beef in fat; add tomatoes, corn and seasonings (fresh corn can be used when available). Stuff peppers and top with buttered crumbs. Stand upright in greased baking dish. Add small amount of water. Cover and bake in 350° oven one hour.
Cook frozen spinach; don't overcook, and drain well. Get a large frying pan and saute lots of crushed garlic in real butter, if your conscience and doctor permits, garlic puree is okay. Did I mention the bacon? Cook a pound very crispy. Half will be used in this great dish, the other 8 ounces will be nibbled by you and the inevitable onlookers, believe me. Beat 6 eggs, with a little milk and add to the spinach in that large frying pan that has the great smelling warm garlic. Now comes the Parmesan cheese which you should just keep adding and adding until your innate wisdom says enough. Add some salt, pepper and the drained and crumbled bacon. Taste and cook, cook and taste.
Mix together. Cover with 2 slices of bacon. Bake at 350° for 1 hour.
Blend ingredients well. Pack in buttered and wax paper lined 8 x 5-inch loaf pan. Bake in 350° oven until brown, about 40 minutes. Double recipe for regular sized stem cake pan.
In frypan in 1 tablespoon of oil place meat, onion and celery. Cook until meat is no longer pink and is crumbly and onions are golden. Use medium heat and stir occasionally. Add tomato paste, garlic powder, chili powder, horseradish mustard, sugar, white pepper and water (just enough water to moisten). Turn heat low. Cover and simmer 10 minutes, stirring occasionally.
Mix jello (dry) with cottage cheese. Mix in pineapple. Mix in Cool Whip. Chill. Serve and enjoy.
Wash and trim leaf lettuce; leave pieces large. Dry. Add onion and salt, then toss lightly. Add sliced or diced eggs. Set aside and let rest.
Place sugar and butter in skillet and stir until melted and light brown. Add soda and pour at once over popped corn and form into balls. These are never sticky.
Mix butter and cream cheese; add flour. Roll dough with a little flour and powdered sugar. Cut in squares. Use your favorite filling and fold the two ends like a diamond. Bake in oven at 325° or 350° until lightly colored and done.
Combine vegetables in a baking dish. Sprinkle with oregano. Pour on the tomato sauce. Bake, uncovered, at 350° for 20 to 30 minutes. Top with cheese and bake another 4 to 5 minutes until cheese is melted. Makes 6 servings at about 65 calories per serving.
Place steak in marinating dish or other dish which seals well. Combine all other ingredients and pour over steak. Seal and refrigerate at least 4 hours (best overnight), turning the meat over about 1/2 way through the marinating time. Broil about 3-inches from heat, basting frequently. Depending on the thickness of the meat and how you like meat cooked, it should take about 10 minutes on each side. Slice thinly on the diagonal.
Preheat oven to 350°. Mix all ingredients with hands. Shape into crescents (1/2 teaspoon). Bake 8 to 10 minutes, turning at 5 minutes time. After cooling, roll in confectioners sugar.
Combine grits, sugar and salt in a large mixer bowl. Add water, oil and 2 cups flour. Beat on low speed for 2 minutes. Add 1 cup flour and yeast. Beat 1 minute on low speed. Stir in additional flour to make soft dough.
Cook sausage until brown (stirring to break up as browning) in heavy skillet; drain well. Spoon sausage into a lightly greased 13 x 9 x 2-inch baking dish. Combine hot grits, cheese and margarine, melted. Beat eggs and add to milk; then add mixture to grits. Pour over sausage. Bake in a preheated 350° oven for 35 to 45 minutes. Serves 12.
Mix flour and sugar. Boil together the margarine, water and cocoa or chocolate. Pour over flour mixture while still hot. Mix in remaining ingredients. Pour into a greased 17 1/2 x 11 x 1-inch cookie sheet. Bake 20 minutes at 400°.
Pour sugar, margarine and evaporated milk in a pot; bring to boil and stir. Boil for 5 to 6 minutes. Take off heat. Stir in vanilla and cocoa powder. Stir until smooth. Put in nuts. Pour it in a pan or cookie sheet with margarine on the bottom (grease or whatever you use). Wait only 10 to 15 minutes and then slice up.
Beat all ingredients (except chocolate chips and nuts) together for 2 minutes. Add chocolate chips and nuts and stir through batter. Pour into a greased and floured tube pan. Bake 45 to 55 minutes at 350°. Sprinkle with powdered sugar.
Combine all ingredients except for 1/3 c. stewed tomato liquid and 1/3 c. cheese. Put in a baking dish and top with remaining tomato juice and cheese. Bake at 350° for 35 minutes. Serves 6.
Brown hamburger meat or ground chuck with bell pepper and onion. Add garlic salt to taste (about 1 teaspoon). Drain fat. Place in a casserole dish. Spoon cream of mushroom soup over meat. Place sliced potatoes on top of soup. Cover and bake in a 400° oven for about 20 minutes or until potatoes are done.
Combine avocados, lemon juice and dash of garlic salt (may use the package mix from store). Layer ingredients in clear, glass dish in the order printed.
Heat oven to 350°. Brown mushrooms in oleo; stir in garlic powder, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates; set aside.
Put all together in a 2 quart greased casserole dish and bake at 350° for 1 hour.
Mix carrots and cabbage together. Mix all remaining ingredients together. Pour over the cabbage-carrot mixture.
Soak raisins overnight in undrained crushed pineapple. Cream butter and sugar in bowl until light and fluffy; add eggs 1 at a time, beating well after each addition. Stir in blackberry jam. Sift flour, soda and spices together, then add to creamed mixture alternately with buttermilk. Stir in pineapple mixture, mixed fruits and hickory nuts. Pour into greased, waxed paper-lined 13 x 9 x 2-inch pan. Bake at 350° for about 50 minutes. Frost with caramel icing.
Since ducks have a strong flavor, they are sometimes stuffed with apples, pared, cored and cut in quarters or 3 small onions. Remove before serving.
Brown hamburger and diced onion. Crush nacho chips and spread in cake pan. After hamburger is brown, add can of refried beans and mix together. Put over chips and top with sliced Velveeta cheese. Heat at 350° for 30 minutes or until cheese is browned and bubbly. Dice tomatoes, cut lettuce and serve on top of mixture. Add whatever picante or salsa sauce desired.
Combine all ingredients except stuffing and mix well. Pour into casserole dish and sprinkle stuffing mix on top. Bake at 350° for 40 minutes.
Wet bread. Squeeze. Add eggs and beat (or beat eggs separately). Mix remaining ingredients. Pour into pan; dot with butter (raisins, if desired). Bake at 350° for 55 minutes in a 1 1/2-quart casserole dish.
Preheat oven to 400°. Wash and core apples. Apples may be baked whole, skins on or off. Score apples halfway to keep apples from bursting. Arrange apples in baking dish. Add 1 tablespoon sugar to each apple and top with 1 teaspoon margarine. Sprinkle with cinnamon. Pour 1/2 cup water around apples to prevent sticking. Bake, uncovered, until tender, 45 to 60 minutes.
Brown beef. Mix everything together. Save some cheese for the top. Bake at 350° for 30 minutes.
Heat oven to 350° and grease bottom of 9 x 5 x 3-inch pan. Stir all ingredients in pan with fork until moist. Beat vigorously for 1 minute. Bake until toothpick comes out clean. Takes 55 to 60 minutes. Let cool for 5 minutes and remove from pan.
Brown beef and bacon, then mix all together. Bake at 350° for 1 hour or more.
Preheat oven to 325°. In a 13 1/2 x 9 x 2-inch baking dish, melt butter; coat bottom and sides. In mixing bowl, beat eggs, sour cream, milk and salt. Mix until blended. Stir in cheese or onion. Pour into dish. Bake until eggs are set, but still moist, about 40 minutes.
Mix sugar and cream cheese together. Add peanut butter. Fold in Cool Whip. Put in pie crust. Drizzle chocolate syrup over top and sprinkle with crushed peanuts. Put in freezer. Remove from freezer and place in refrigerator for 1 hour before serving.
Mix ground beef, pepper, onion and celery. Season this mixture with salt, pepper, Worcestershire sauce, garlic salt and hot sauce (if desired) to taste. Boil 1/2 pound spaghetti. Make 2 layers of spaghetti, layer of sauce and use sharp Cheddar cheese and butter over each layer. Pour 1 1/2 cans tomatoes over it and cook at 350° about 45 minutes. Serves 4 to 5.
Drop on cookie sheet by spoonsful. Bake 15 minutes in 350° oven. Makes about 3 1/2 dozen.
Dissolve gelatin in boiling water. Add cold water and chill 1 hour. Stir in sliced bananas and marshmallows. Pour into 13 x 9-inch pan. Chill until set, approximately 2 hours.
Cook onion and garlic in shortening. Mix onion and garlic and the rest of the ingredients in a 1 1/2-quart casserole. Bake at 350° for 1 1/2 hours.
Mix all but cheese in a greased casserole dish. Bake for 30 minutes in a 350° oven. Stir in the cheese and smooth the top. Bake an additional 10 to 15 minutes more until set.
Brown hamburger (salt and pepper to taste); drain. Add tomato sauce, pepper and oregano. Simmer for a few minutes. Put into unbaked pie shell.
Put lard into deep pan. When hot, add onion and garlic, then flour. When thoroughly mixed, add tomatoes, all seasonings, water and vinegar. Let boil 5 minutes, then add fish, slice beside slice. Boil about 10 minutes. Serve with parsley sprigs and lemon slices for garnish.
If you like, mix the Tabasco peppers and the can of Ro-Tel in blender.
Grease and flour 9 x 13-inch pan. Dump pecans and coconut into greased pan. Follow directions on cake mix. Pour cake mix on top of pecans and coconut. Mix cream cheese and melted butter. Add confectioners sugar. Spread on top of cake mix. Bake at 325° for 50 to 60 minutes.
Chop celery, carrot and garlic into fine pieces or put in food processor. Saute in olive oil until brown. Add tomatoes with tablespoon sugar, oregano, basil, salt and pepper to taste. Simmer 1 hour.
Combine fruit in bowl. In separate bowl, mix yogurt with pudding. Combine this with fruit on serving dish. Top with whipped topping. You can garnish with kiwi fruit.
In bowl, mix all ingredients well to form smooth mixture. Pack tuna fish tightly into serving dish. Chill well before serving.
Mix coconut, powdered sugar and condensed milk; refrigerate. Melt wax and chocolate morsels. Dip small balls of coconut mixture. Press almond in top of candy; dip again. Chopped nuts can be added to coconut mixture.
Peel and slice apples thin. Cook apples, apple juice and water over medium heat for 8 minutes. Add cornstarch and enough water to make a paste; add to apple mixture. Pour into deep dish pie crust. Top with butter and cinnamon. Put other crust on top; cut slits in top crust. Dot with butter. Bake in a 325° oven for 1 hour.
Make cake according to directions on box. (A bundt cake pan is easy to use for this in that it can be sliced easily.) Cool the cake and cut it into 3 layers. Mix cream cheese and cool whip until smooth. Spread cream cheese mixture on each layer. Place layers on top of each other. Put chocolate syrup over all.
Skin and cut up chicken breasts. Put oil in skillet over medium-high heat. Add chicken and brown. Add soup, water, pasta and vegetables. Bring mixture to a boil. Cover. Reduce heat. Cook on low for 5 minutes or until vegetables are tender. Serves 4. Cooking time is 20 minutes.
Chop lettuce and cauliflower in bite-size pieces. Layer in order. Cover and let set overnight. Mix well before serving.
Cut broilers in half. Rub with salt. Let stay in refrigerator overnight. When ready to cook, rub chicken with lemon juice. Coat all sides with butter. Place in broiling pan, skin side down. Sprinkle with sugar, paprika and pepper. Brown on both sides under broiler. Cover with foil. Bake at 275° for 1 to 2 hours.
In a medium bowl combine beef, crumbs, grated onion, egg and pepper. Shape mix into 2-inch meatballs (about 12). In a 10-inch skillet over medium heat, cook meatballs until brown on all sides. Remove and drain on paper towels. In the same pan, cook green pepper strips and sliced onion until crisp but tender. Stir in spaghetti sauce.
Remove green portion of scallions; thinly slice. Set aside. Cut white portion in 2-inch lengths. In a large saucepan, bring white scallions, chicken stock, ginger and peppercorns to a boil over high heat. Reduce to medium heat; simmer 15 minutes. Strain and reserve.
Bake crumb crust; set aside. Combine chocolate bar pieces, milk and marshmallows in medium microwaveproof bowl. Microwave on High (100%) for 1 1/2 to 2 1/2 minutes or until chocolate is softened and mixture is melted and smooth when stirred. Cool completely. Whip cream until stiff; fold into chocolate mixture. Spoon into crust. Cover; chill several hours or until firm. Garnish with sweetened whipped cream; serve with chilled cherry pie filling.
Shuck and remove silks from the corn. Cut off tops of corn kernels and scrape to remove milk and remaining corn. In a skillet, fry the fat back or bacon and remove from pan. Pour corn in grease and cook on medium for 30 minutes. In a bowl, place the flour. Add hot water (as needed) and beat with whisk until smooth. Add corn along with the milk. Will thicken. Add salt and pepper to taste. If mixture gets too thick, add a little milk.
Beat eggs and sour cream until blended. Stir in bacon, cheese and parsley. Pour into unbaked crust. Bake in preheated 375° oven on baking sheet for 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Serves 8 approximately.
Combine all ingredients but sour cream. Cook 45 minutes. Add sour cream just before serving. Serve over rice. Makes 10 to 12 servings.
Beat egg white with water until mixture is frothy. In shallow dish, stir together sugar, cornstarch and spices. Toss nuts in egg white mixture to coat well. Roll them in spiced sugar mixture and spread in single layer in 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in preheated 250° oven 1 1/2 hours, stirring every 15 minutes. (May use 9 x 13-inch pan, but may need to cook approximately 15 more minutes.) Cool, then store in an airtight container.
Combine ingredients and put in greased cake pan. Top with 1 can of ten refrigerator biscuits (the cheap ones). Bake as package directs or until golden brown. Invert and serve warm.
Form sausage into 12 balls. Lightly grease a 10-inch skillet. Add meat balls and cook over medium heat turning to brown evenly. Add onions, celery and pepper to skillet. Cook until vegetables are tender-crisp. Pour off drippings, if any. Add rice, corn and broth to pan. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Makes 6 servings.
Pour boiling water over lime Jell-O; add other ingredients and let stand in loaf mold until set.
Mix braunschweiger, cream cheese, sour cream and chili sauce. Spread dip over the top. Serve with crackers.
Mix together the soup and milk. Place half of the sliced potatoes in greased 2-quart casserole, onion and 1/2 cup soup mixture. Top with the other potatoes, onion and soup mixture. Top with paprika. Cook in microwave, covered, 20 to 25 minutes or until tender on medium-high temperature.
Drain and flake salmon; remove skin and bones. Mix with other ingredients thoroughly. Chill several hours.
Mix together.	Cool over slow heat. Stir constantly. When thick, pour in baked pie shell. Top with slightly brown meringue.
Mix dry ingredients in bowl. Add oil, apples, nuts and eggs. The batter will be stiff. Pour into greased Bundt pan. Bake at 350° for 1 hour.
Grind pepper with fine blade. Mix pepper, sugar and vinegar; bring to boil for 3 minutes. Add pectin or Certo and boil 1 1/2 minutes longer. Remove from heat and let stand 5 minutes. May be strained to remove foam; put into sterilized hot jars and seal.
Mix all in bag. Shake chicken in bag. Melt 1 tablespoon butter in baking pan. Place chicken in pan and bake at 425° for 35 minutes. Sprinkle with salt and pepper first. Turn chicken and sprinkle more salt and pepper. Bake for additional 15 minutes.
Steam asparagus 3 to 4 minutes. Mix vinegar and oil. Add herbs to suit your taste. Pour over the asparagus and chill.
Mix flour, sugar and baking powder together. Cut in butter. Add egg with milk. Pour into greased 9 x 13-inch pan. Top with any flavor of pie filling. Sprinkle on STRUESEL: 1 C. flour, 1 C. sugar, 1/2 C. butter. Mix with pastry cutter until small pieces.
Make graham cracker crust. Press into 2 regular cake pans. Set aside. Whip the cream cheese with milk, a little at a time. Add Dream Whip and pudding. Divide between cake pans. Top with favorite fruit (blueberries, cherries, strawberries, etc.).
Beat bananas until well mashed. Add remaining ingredients. Blend, then beat at medium speed for 2 minutes. Pour into well-greased and floured 10-inch tube or Bundt pan. Bake at 350° for 60 to 70 minutes. Remove from pan; finish cooling on rack. Sprinkle with powdered sugar if desired.
Serve with cut up fruit (pineapple, cantaloupe, strawberries, grapes, etc.).
Fill sink with hot soapy water. Add baking soda, bleach and vinegar. Let Tupperware soak. Rinse in clean warm or hot water. It takes the greasy, sticky and yellow color off Tupperware. Good for Melmac dishes. Not for silverware.
Cook to boiling and time 5 minutes. Then set aside. Add marshmallows and morsels; stir until melted. Pour in buttered pan to cool and then cut in pieces.
Mix all ingredients together. Put 2 cups crushed potato chips on top and bake at 450° for 15 minutes in a 9 x 13-inch dish.
Traditionally this soup uses no spices. Cut meat into 1/2 to 1-inch cubes. Trim fat. In an 8-quart or larger pot, heat oil or grease (we use bacon fat) on medium heat. Add onions and cook for 2 to 3 minutes. Add meat in small amounts to braise. When well brown add liquid to cover 2 inches above meat. Boil for 1 hour hard. Add spices to taste, about 1/4 teaspoon each. Add liquid until pot is 3/4 full; bring to rapid boil. Add dry sweet corn. Cook on medium to low heat (slow boil) for 1 to 1 1/2 hours. You may thicken with flour or cornstarch and cold water if you want. Serves 8.
Melt butter and beat with eggs and sugar. Add combined flour and baking powder alternately with milk. Add vanilla. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes or until done.
Cream the butter. Add sugar gradually and beat until light. Add eggs, one at a time, and beat to lemon color. Sift flour, salt and baking powder together. Add to the other ingredients. Add flavoring. Beat only until mixed. Chill. Roll thin and cut into desired shapes or take small pieces, roll like biscuits and flatten with fingers or a glass. Sprinkle on sugar. Cook in preheated oven at 350° until edges begin to brown.
Heat sugar and margarine until melted and sugar is dissolved. Grease 2 cookie sheets, then line with wax paper. Grease the paper. Line with saltine crackers. Pour butter-sugar mixture over crackers.
These proportions are for two cups of coffee. Place water and coffee in an enamel coffee maker. Stir. Let coffee heat up to the boiling point. Remove from heat and let set, undisturbed, for 5 to 6 minutes before pouring.
Fresh fish works best !!! 1. Place whole gutted fish on sheet of aluminum foil large enough to rap entire fish and other ingredients. 2. Cut potatoes lengthwise. Place two halves next to each side of fish. 3. Slice lemon into 4 even pieces. Sprinkle Thyme and Basil on both sides of fish. 4. After all ingredients are wrapped in foil place on BBQ low heat on one sideof gas grill. Turn every 15 minutes let cook for one hour.
Mix 2 boxes of vanilla pudding with 3 cups of milk; slowly mix until thick. Add 8 ounces Cool Whip. Mix in slow. Mix big box chocolate pudding with 2 1/2 cups of milk. Mix slow until thick. Layer graham crackers and vanilla pudding, then put chocolate on top.
Boil to soft ball stage. Powdered sugar can be added if too thin. Stir to cool slightly. Spread quickly.
In a skillet, saute onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel seed, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat.
Cut crusts off bread and roll with rolling pin until thin. Blend cream cheese, sugar and egg yolks together and spread on bread; roll up. Dip in melted butter and then in cinnamon and sugar mixture. Put in freezer for at least 4 hours. Remove from freezer and bake in 400° oven for about 15 minutes. These can be kept unbaked in freezer for several weeks.
Mix first 4 ingredients in a 9 x 13-inch pan; pour melted chocolate over mixture. Put in refrigerator until hard. Cut into squares.