HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 4 tablespoons sugar, salt and oil. Pour scalded milk over this mixture; cool. Add beaten egg and mix well. Dissolve yeast in lukewarm water and 1/2 teaspoon sugar. Add to the egg mixture. Mix in the flour until dough is elastic. Let rise until doubled in bulk. Knead the dough until smooth. Pinch off into walnut-sized balls. Roll each ball in melted butter and place in Bundt pan, coated in butter. Bake at 350° until lightly browned. Can also roll balls in a cinnamon and sugar mixture after dipping in butter.
Combine all ingredients except Romano cheese and form into a loaf. Sprinkle grated Romano cheese on top. Bake in 300° oven for 1 1/2 hours.
Melt half of almond bark. Mix with peanut butter and spread on cookie sheet. Melt remaining bark and chips. Mix until smooth and spread over peanut butter layer. Cool and break into bite size pieces.
Mix first 3 ingredients in a 9 x 13-inch glass pan and bake at 400° for 8 minutes. Mix next 4 ingredients and spread on cooled crust. Mix last 3 ingredients and let set for 10 minutes. Pour over top. Chill 1 hour before serving.
Cook sugar, flour, cherries and pineapple until thick. Add banana, pecans and jello and let cool. Pour into pie shells and refrigerate. Top each slice with Cool Whip when ready to serve.
Drain pineapple. Mix cream cheese, pineapple, green pepper, salt, onion and 1 cup pecans. Form in ball; roll in other cup of pecans. Refrigerate overnight wrapped in wax paper. Serve with crackers.
Preheat oven to 350°. Grease a 9 x 13-inch pan; set aside. Combine cocoa, powdered sugar, butter and warm water, stirring until smooth. Set aside. Combine cake mix, water, eggs, peanut butter and brown sugar. Beat on low for 30 seconds. Beat on medium for 2 minutes, scraping sides of bowl. Set aside 1 1/2 cups of batter. Pour remaining batter into cake pan. Combine the batter which was set aside with the cocoa mixture. Spoon over batter in cake pan. Gently swirl batter with knife for marbling. Bake at 350° for 40 to 50 minutes. Frost with your favorite chocolate frosting. Sprinkle frosting with chopped nuts, if desired.
Mix the first 4 ingredients and bring to a rolling boil; boil 1 1/2 minutes. Remove from heat and add the oats, peanut butter and vanilla. Stir until stiff enough to drop by spoonful. Drop on wax paper and leave until cool.
Mix Cool Whip and Eagle Brand first. Add other ingredients and place in crusts. Chill before serving.
Melt butter. Sift flour and baking powder into butter. Mix in brown sugar, eggs, vanilla and nuts. Bake in a 9 x 13-inch pan at 350° for 25 minutes or until done.
In a saucepan bring water to boil. Remove from heat. Add tea bags. Cover and steep for 3 to 5 minutes. Discard tea bags. Stir in pineapple juice, lemon juice, and sugar. Stir until sugar dissolves. Refrigerate overnight. Serves 5.
Cream together margarine, eggs, sugar and vanilla. Add salt, baking powder and flour. Chill well (overnight is best). Roll out 1/8 to 1/4-inch thick. Bake at 325° until just turning brown at edges. Frost.
Season your cubed steak and flour it. Fry until done. Take meat out and put on paper towel to absorb grease. Put steak in casserole dish, cut up onion and green pepper and arrange on top of steak. Cut tomatoes up and add tomatoes and juice on top of all ingredients. Cover and bake for about 2 hours at 250° to 300°. Serve over mashed potatoes or rice.
Put marshmallows and milk on stove and melt. Cool. Add to Dream Whip. Crush graham crackers, then add butter. Use one layer of graham crackers, Dream Whip, cherries, Dream Whip and graham crackers.
Cook spinach as directed on package and drain well. Whip butter and cream cheese well. Mix with cooked spinach. Salt and pepper to taste. Place in buttered casserole. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 30 minutes.
Bring the first 4 ingredients to a boil. Add the remaining ingredients and beat well. Mix and pour into greased jelly roll pan (10 x 15 with 3/4-inch sides). Bake 20 minutes at 400°.
Saute green pepper, onion and celery; add to boiling stock, chicken and tomatoes, then add orzo and dried parsley. Cook about 15 minutes or until orzo is done.
Bring first four ingredients to a boil in a medium size saucepan. Cook one minute. Add next three ingredients. Mix. Remove from heat. Pam spray a 13 x 9 x 2-inch pan. Line with whole crackers. Pour all of cooked mixture over crackers and spread. Top with another layer of crackers.
Mix ingredients and pour over beans. Marinate overnight. Keeps several weeks in refrigerator.
Heat oven to 400°. Spray 15 x 10 x 1-inch pan with nonstick cooking oil. Dip chicken in margarine. Coat with bread crumbs and herbs mixed together. Place in prepared pan. Bake 20 to 25 minutes until tender.
Boil potatoes and onion until tender; drain. Blend the potatoes with remaining ingredients. Bake in a 350° oven for 30 minutes.
Grease Bundt pan. Melt together margarine and brown sugar. Put white sugar and cinnamon in plastic bag. Cut biscuits into fourths and drop into sugar mixture in bag. Shake until biscuits are coated. Layer biscuits in Bundt pan. Pour syrup (margarine and brown sugar) over top and bake at 350° for 25 minutes.
Put thick layers of fruit into bottom of baking dish. Sprinkle with sugar and cinnamon, mixed. Dot with lumps of margarine. Into first 4 ingredients add the egg. Mix until crumbly. Put over fruit. Bake in moderate oven at 350° until crust browns. Serve with milk, whipped cream or ice cream. Yum-yum!!
In skillet, over medium heat, in hot butter, cook shrimp and green pepper with garlic and crushed red pepper until shrimp turn pink.
Mix cottage cheese, Cool Whip and Jell-O together. Gently fold in pineapple and oranges.
Mix chicken, sour cream and cream of chicken soup and put in casserole. Mix together butter, Ritz crackers and poppy seed. Sprinkle over chicken mixture and bake at 350° for 30 minutes.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes. Stir in pineapple, oranges, marshmallows and coconut. Spoon into mold. Refrigerate 3 hours or until firm. Unmold.
Melt 4 tablespoons butter in large saucepan or pot. Saute green onions and onion until soft and golden. Add pumpkin, stock and salt. Bring to boil, stirring, then simmer 10 minutes if puree is used or until pumpkin is soft if diced pumpkin is used. Rub soup through a fine sieve or strain if puree has been used. Return soup to pot. Knead flour with 2 tablespoons butter and gradually add to soup while beating with whisk. Bring soup to boil, whisking, until it thickens. Season with curry, black pepper and Tabasco. Add light cream and remaining tablespoon butter. Serve, garnished with croutons and whipped cream, if desired.
Cook milk and dates until thick. Add nuts. Pour on each cracker. Bake 8 minutes at 350° and cool.
Mix ingredients. Roll into balls (approximately 1 to 2 inches). Place on baking sheet. Bake at 375° for 10 to 15 minutes until golden brown.
Saute onion in margarine. Mix all ingredients. Adjust seasoning. Butter 5 ramekins and fill with tomato mixture. Sprinkle grated Parmesan cheese on top. Bake 25 to 30 minutes in 350° oven.
Take a handful of bits of root for every 1/2 gallon of tea. Boil as you would coffee. If you like strong flavor, boil until the water turns darkish red. Sweeten as you like. Serve hot or cold.
Add pineapple to yams. Add pecans to yams and pineapple. Add brown sugar to mixture and mix. Bake at 300° for 25 minutes, then cover top with marshmallows. Bake until brownish color.
Combine veggies. Spread 1/2 of cheese in pie shell. Add veggies. Combine eggs, milk, 1/2 teaspoon salt (optional) and pepper. Pour over veggies. Top with remaining cheese. Bake at 325° for 50 to 60 minutes or until knife comes out clean. Let stand 10 minutes.
Mix and bake in a large roasting pan, uncovered, at 250° for 2 hours. Stir every 15 minutes.
Combine cheese and oleo. Add flour, pepper and salt. Mix well. Add Rice Krispies. Roll into marble size balls. Place on ungreased cookie sheet and press down with fork. Bake at 375° for 15 minutes.
Prepare cake mix according to package directions and bake in a greased 15 1/2 x 10 1/2-inch pan for 20 minutes at 375°. Cool. Mix together cream cheese, milk and pudding mix. Spread this mixture over top of cooled cake. Spread drained pineapple over topping. Spread Cool Whip over pineapple topping. Sprinkle with coconut and pecans as desired. Refrigerate.
Heat oven too 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie, 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely. Makes about 5 dozen.
Boil sugar and margarine 5 minutes. Stir in 1 1/2 cups nuts and cook at 300° or to hard crack stage. Pour onto large buttered cookie sheet.
Boil chicken. Cut up into bite-size pieces. Mix together soups, sour cream and almonds. Add chicken pieces to this mix. Melt margarine, add poppy seed and crackers. Spread chicken mixture into casserole dish. Spread crackers on top. Bake at 350° until bubbly.
Heat oil in skillet; add onion, green pepper and rice and saute over medium heat until golden, stirring constantly. Stir in broth and bring to a boil. Reduced heat, cover and simmer for 15 minutes or until rice is tender and liquid is almost absorbed. Fold in ham and pineapple; simmer 5 more minutes. Serve with soy sauce. Makes 4 servings.
Brown onion and bell pepper in 1 tablespoon butter. Add ground beef and brown. Add garlic powder. Pour in bouillon, barbecue sauce, rice and catsup. Add peas; cover and simmer on low for 10 to 15 minutes. While this is simmering, slice wieners and boil them. When rice mixture is cooked, make a well or hole in middle and top with drained wieners. Cover wieners with additional barbecue sauce.
Mix butter and sugar. Add 1 egg at a time with flour and milk until all the eggs, milk and flour are gone. Add vanilla. Preheat oven to 300°. Bake in a greased and floured tube pan for about 1 hour and 20 minutes or until done. To make chocolate pound cake, add two heaping tablespoons of cocoa to flour.
Mix Crisco, sugar and eggs. Add flour, baking powder and salt, sifted. Add milk and flavorings. Pour into a tube pan and bake 1 hour and 15 minutes at 350°. Spray cake pan with Pam.
Beat egg. Add cornstarch and mix well. Add juice from drained pineapple and add water to make 2 cups of juice and water. I add 2 or 3 tablespoons of sugar if using unsweetened chunk pineapple. Cook in saucepan until thick. Let cool. Pour over pineapple chunks, marshmallows, nuts and bananas. Mix well. Chill before serving. You can add cherries for color, if desired.
Core the cabbage and shred or grate into slaw. Place in a large bowl and add the sugar, vinegar, pepper, salt and celery seed. Press together with your hands until completely blended and liquid starts to form in the bottom of the bowl. Fold in the parsley and carrot (for added color and flavor). Cover and chill in the refrigerator for at least one hour. Makes about 5 cups of slaw.
Mix all ingredients. Bake at 350° for 1 hour in a Bundt pan. Test for doneness.
Mix and simmer until onions are done. Pour over meat and simmer for awhile longer.
Cook macaroni and drain. Stir in cottage cheese. Brown onion and beef. Add other ingredients. Mix with macaroni and cheese. Put into casserole dish. Sprinkle bread crumbs on top. Cook until bubbly at 350°.
Pour chicken broth into large saucepan. Add broccoli. Bring to boil; cover and cook 10 to 15 minutes or until tender. Add milk, cream, Swiss cheese, ham, butter or margarine and salt. Cover and simmer for 15 minutes. Serve warm. Makes 2 1/2 quarts.
Wash and dry chicken parts. Combine salt, flour and spices and coat chicken with the mixture. Brown chicken in hot oil in skillet or Dutch oven. Brown chicken well on all sides. Add 1/2 cup water around chicken. Cover and cook over low heat for 15 minutes. Move chicken to side of skillet; add rice. Stir for 1 minute and then add rest of water. Add onions, apricots and orange rind. Mix together with chicken. Cover and cook about 30 minutes or until rice is tender and water absorbed.
Drain and dice artichoke hearts; add sour cream, garlic, cheese, salt and pepper. Mix well. Place in a small casserole dish. Bake for 15 to 20 minutes at 325°. Serve with assorted crackers.
Scoop out 1 loaf of the bread to make a container; fill with combined ingredients. Break up the other loaf into bite size pieces to use for dipping.
Mix dry ingredients together. Mix wet ingredients together. Mix both together until batter is moist. Bake 1 hour in greased and floured loaf pan at 350°.
Combine pudding mixes, milk, Cool Whip and sour cream in bowl. Mix well by hand. Do not beat! Sprinkle 1/3 crumbs in dish. Layer pudding, bananas and crumbs, 1/2 at a time, in dish. Chill for 1 hour.
Cover all in crock-pot with water. Cook for 8 to 10 hours, then debone and shred meat. Serve in a large bowl.
Melt butter in 9 x 9-inch pan. Mix flour and sugar. Add milk slowly and make batter. Pour over melted butter, then spoon peaches gently over this and approximately 1 hour in 350° oven.
Mix sugar, cream, vinegar and eggs in small saucepan. Let come to a good boil. Cool and then pour over the layered sliced bananas.
Preheat oven to 350°. Prepare broccoli to package directions, using minimum cooking time. Drain. Arrange broccoli evenly over bottom of 2-quart baking dish.
Peel and slice eggplant into thin strips. Soak in 1/2 teaspoon salt. Add 4 cups water for 30 minutes. Remove eggplant from water and drain. Add remaining salt and pepper. Let set for 10 minutes. Mix eggs and milk for batter. Dip eggplant into batter and roll in flour. Fry in 1-inch fat until golden brown. Delicious.
Combine milk, sugar, margarine and salt in a Dutch oven. Cook over medium heat, stirring constantly until sugar dissolves. Bring to a boil and cook 3 minutes or until mixture reaches 225°. Stir occasionally. Remove from heat and add next 6 ingredients, stirring until marshmallows melt. Pour into buttered 8-inch pan. Cool and cut into squares.
Cook hen; bring stock to boil. Add onion and potatoes; cook until tender. Add chopped chicken, tomato juice and seasonings. Cook for 10 minutes. Add corn and butter beans. Cook an additional 10 minutes.
Chill milk. Make jello and put it in refrigerator to thicken slightly. Add sugar to cream cheese. Whip jello and mix well with cream cheese. Whip milk and add to mixture. Pour into graham cracker crust. Sprinkle a few crumbs on top. Put in refrigerator. Makes 2 (9-inch) pies or 1 (10 x 14-inch) pan or dish.
Preheat oven to 400°. Prick pie shell with tines of fork. Bake for 10 minutes. Reduce oven temperature to 350°.
Mix sugars and milk. Bring to a boil. Boil hard 1 minute. Remove from heat and add fluff and peanut butter. Stir until thoroughly mixed. Pour into buttered 9 x 13-inch pan. Cool. Use either smooth or chunky peanut butter.
Place all ingredients in the blender. Blend until smooth, adding a teaspoon or two of milk, if needed.
Mix all ingredients except chicken. Cook 2 boxes frozen chopped broccoli according to directions on box. Add soup mixture to cooked broccoli. Add boned chicken. Put in a 9 x 13-inch dish. Sprinkle 2 (8-ounce) packages Cheddar cheese on top. Bake at 350° until cheese is melted (about 1 hour). Serve over rice.
Melt butter; stir in syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Stir in baking soda and vanilla. Pour over popped corn, mixing well. Turn into 2 roasting pans. Bake at 250° for 1 hour, stirring every 15 minutes.
Spread refried beans on tray. Spread sour cream; sprinkle half package of cheeses. Add crushed olives. Dice up tomatoes. Sprinkle over tray. Put picante around the edges of dip; sprinkle rest of cheeses. Serve with tortilla chips.
Layer apple slices in pie shell. Mix together apple juice, cinnamon, nutmeg and cornstarch in small saucepan. Cook on low heat until thickened. Pour over apples and place second crust on top. Butter lightly and bake at 350° for 60 minutes or until brown.
Thinly slice the tops off tomatoes. Remove pulp and drain top side down on paper towel. Combine all ingredients and fill the tomatoes with ham filling. Refrigerate.
Cook and drain macaroni. Add butter, eggs, milk and 2-cups cheese. Save 1/2-cup for top. Mix all together and put in crock-pot. Cook 3 hours on low. Can be baked in 350° oven for 1 hour.
Cook hamburger, onion and bacon in a large skillet until meat loses color and onion is transparent; drain off fat. Stir in catsup, salt, mustard and vinegar. Combine remaining ingredients in a 3-quart casserole dish. Stir in meat mixture and cover. Bake at 350° for 40 minutes.
Brown ground beef and sausage. Drain. Add cheese and soup and heat over low temperature until cheese is melted and thoroughly blended. Serve with tortilla chips.
Place bread and cheese in greased 5 x 10-inch baking dish. Pour eggs and milk over. Soak 2 to 4 hours. Bake at 350° for 20 to 25 minutes. Serves 2 to 3.
Spread apple slices and raisins evenly in buttered baking dish. Combine brown sugar, flour, cinnamon and nutmeg in bowl. Blend in butter until crumbly. Sprinkle evenly over fruit; press lightly. Bake for 45 minutes or until topping is crisp.
Beat eggs; add sugar, salt, syrups and butter. Then add chopped pecans. Pour into unbaked pie shell; top with whole pecans. Bake at 350° for one hour.
Mix bread crumbs and seasonings well and place in pie pan. Mix egg white and water well and put into an individual salad bowl. Spread a small rimmed cookie sheet with aluminum foil and spread the margarine on the foil. Dip each piece of chicken in the egg white mixture and then dredge it in the bread crumb mixture. Place on the aluminum foil. Dribble 1/2 teaspoon oil on top of each piece of chicken. Bake at 350° for 30 minutes. Remove from oven. Turn chicken over and continue to bake for another 30 minutes. Serves 4. Contains 215 calories, 7 gm. cholesterol, 23 gm. protein, 10 gm. fat and 435 mg. sodium per serving.
Mix the cake mix, eggs and melted butter together; mixture will be very thick. Spread in a buttered (not floured) 9 x 13 x 2-inch cake pan. Mix cream cheese, melted butter, powdered sugar and eggs until creamy. Pour over cake mixture. Bake at 350° for 45 minutes or until brown on top.
Add boiling water to Jell-O. Combine pineapple, bananas, strawberries and nuts to Jell-O. Pour half of mixture in a 13 x 8 1/2 x 2-inch dish. Refrigerate until firm. Spread sour cream over refrigerated Jell-O. Pour remaining Jell-O over sour cream and refrigerate until firm.
Bring water with tea bags to a boil. Pour over sugar and finish filling container with cold water. Stir well. Makes 1 gallon.
Cook sugar and milk to 234° as indicated on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens on removal from water. Add remaining ingredients. Mix well and pour into a buttered 8 x 8 x 2-inch pan.
Cook and drain shells according to directions on box. Cut Swiss cheese and ham into small squares and dice green and red peppers. Mix all ingredients together, then add French dressing. Stir and serve.
Soften cream cheese. Mix everything together; spoon into pie plate. Bake at 375° for 15 minutes. Serve with crackers.
Cook milk, corn meal and salt 5 minutes. Add butter and egg yolks; set aside and cool 25 minutes. Fold in stiffly beaten egg whites. Pour into buttered baking dish and bake at 400° for 25 minutes. Serve immediately.
Place meat in crock-pot. Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours.
Bake potatoes in hot oven at 425° about 1 hour. When cooked, cut slice from top of each and scoop out insides (being careful not to break skin). Mash; stir in milk and beat well. Mix in egg yolk, ham, onion, green pepper and butter. Fold in egg white and refill potato shells. Return to oven and bake 15 minutes longer. Serves 6.
About 2 hours before serving or early in day, preheat oven to 350°. Spray three 8-inch round cake pans with nonstick cooking spray. Prepare cake mix as label directs, following no cholesterol recipe. Spoon batter evenly into cake pans. Bake about 25 minutes or until toothpick inserted in center of cake comes out clean. Cool cakes in pans or wire racks for 10 minutes. Remove cakes from pans; cool cakes completely on wire racks. While cake is baking, drain peach juice into large bowl; coarsely chop peach slices. To juice in bowl, add whipped topping, pudding mix and chopped peaches, stirring gently to combine. Refrigerate peach mixture, covered, until ready to assemble cake.
Poach chicken until tender in water with carrot, onion and celery. Cool chicken. Remove skin and bones. Cut into chunks. Melt butter in saucepan. Saute onions until soft. Reduce heat. Stir in flour and paprika. Blend until smooth. Stir in tomatoes and simmer 5 minutes. Add broth a little at a time, stirring constantly while simmering until a smooth, medium thick sauce results. Season. Add chicken to pan and simmer until heated through. Blend in yogurt. Serves 6.
Cut thin slice in top of pepper and remove seeds. Sprinkle inside of peppers with half salt and pepper. Combine onion, celery, salmon, dressing and bread crumbs. Mix well. Stuff peppers. Stand upright in baking dish and bake, uncovered, for 20 to 25 minutes at 350°.
Mix all ingredients together and bake in a greased 13 x 9-inch pan at 350° for 50 to 55 minutes until lightly browned. This is just as good cold.
In 9 x 13-inch pan, add pineapple, sprinkle coconut on top of pineapple. Pour dry cake mix evenly over pineapple. Melt margarine or butter. Pour over cake mix. Cover with nuts. Bake 40 minutes at 350°; cool in fridge. Must be cool before cutting.
Take the bread, crusts removed, butter well and tear into small pieces. Put in baking dish alternating with grated cheese. Set aside. Mix milk, salt and eggs (well beaten). Pour mixture over bread crumbs and cheese. Let stand overnight (or at least 7 hours) in refrigerator. Bake in a 275° oven for approximately 45 minutes. Serves 6.
Combine okra, milk and seasonings in a shallow dish. Let stand for 1 hour or until most of milk is absorbed. Dredge in cornmeal. Fry in vegetable oil. Makes 4 servings.
Break spaghetti into 1-inch pieces. Cook and drain. In a 2 1/2-quart casserole, combine spaghetti, mushrooms, margarine, turkey, soup and sour cream. Cook, uncovered, 6 minutes. Stir and cook 6 more minutes. Add cheese and cook 2 minutes longer. Serves 8 to 12.
Mix ingredients and place in a greased and floured bread pan (loaf pan or muffins, etc.). Top with a mixture of 1/2 cup of sugar and 1 teaspoon of butter. Bake at 325° for 1 hour.
Brown ground beef with onions. Use garlic salt and powder to season meat. Drain well. Add Ragu sauce along with peppers, olives and mushrooms. Use more garlic salt and powder to season sauce. Use enough of the Ragu sauce to make sauce correct thickness.
Combine water and butter until butter or margarine is melted. Put in blender and add milk and sugar and blend. Refrigerate for 24 hours. Equals 1 can of Eagle Brand milk and tastes just as good and works as well.
Butter a 9-inch pie plate. Spread sliced potatoes on bottom. Spread on half of the Mozzarella cheese. Top with sliced tomatoes. Put remainder of Mozzarella on top of tomatoes. Sprinkle with oregano and Parmesan cheese. Pour melted butter over mixture. Bake in 425° oven for 20 to 25 minutes. Great with barbecue.
Heat oil in skillet over medium-high heat. Add carrots, cabbage, onion, salt, sugar and ginger. Stir quickly, until ingredients are combined. Add water; cover and simmer for 6 minutes.
Brown sausage and drain off grease. Butter bread and remove crust. Grease a 9 x 12-inch pan. Line with bread, buttered side up. Spread sausage over bread. Combine eggs and milk. Beat well and pour over bread/sausage. Top with shredded sharp cheese. Cover with foil and refrigerate overnight.