HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast, sugar and salt in warm water. Add egg and oil. Mix in 2 cups of flour at a time until all mixed. Lightly grease bowl; put dough in bowl. Cover and refrigerate for 24 hours. (Can keep in refrigerator for up to 2 weeks.) Remove dough 2 to 3 hours before baking. Grease muffin pan and shape dough into medium size balls. Rub tops of balls with butter-flavored Crisco and let rolls raise for 2 to 3 hours. (Can cover with light weight towel.) Bake at 400° for 12 to 15 minutes. Makes 18 to 24 rolls. (Makes great pizza dough, too!)
Use sufficient flour to roll out biscuits thin. Place 1/2 sliced banana on each biscuit. Combine cinnamon/sugar and sprinkle 1 teaspoon of mix and small slice of margarine on banana. Fold over edges of biscuits, pinching to seal. Place on a 9 x 13 x 2-inch pan. Pour milk over and around biscuits. Sprinkle remaining cinnamon/sugar mixture, flour and margarine over biscuits and milk. Bake at 425° for 35 minutes. Sliced apples or grated coconut can be substituted for bananas.
Bake potatoes until well done. Do not use foil. Cut open and push up potato. Butter potato. Place thinly sliced turkey, ham and beef. Next put sauteed onion and green pepper (optional). Top with a slice of Swiss cheese. Broil until cheese melts.
Brown ground beef in skillet, seasoning as desired. Drain and set aside. Cook noodles until tender; place half into bottom of baking dish. Take ground beef and add seasoning packet and enough water to simmer adequately. Spoon half of mixture over noodles in baking dish. Layer with grated Mozzarella cheese. Next, layer with noodles, then meat sauce and top with cheese slices, filling in with any remaining grated cheese. Cottage cheese may be inserted, as desired. Place in a 325° to 350° oven until bubbly, then place under broiler until cheese begins to turn brown.
Preheat oven to 325°. Combine first 3 ingredients and set aside. Cream with a fork room temperature margarine and sugars. Add eggs and vanilla. Mix thoroughly. Stir in 1/3 of flour mixture until completely moistened. Repeat until all flour mixture is gone, mixing until all flour is moistened. Add in chocolate chips. Nuts are optional. With a teaspoon, drop a scoop of dough onto cookie sheet, approximately a dozen to a sheet. Bake for 10 to 12 minutes or until golden brown.
Combine ingredients. Chill at least 3 hours before serving. Serve with a variety of raw vegetables, or cherry tomatoes may be hollowed out and stuffed with the mixture.
Cook macaroni and drain. Toss macaroni in oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally. Can also bake at 350° for 30 minutes.
Brown meat in hot oil. Add water with bouillon cubes and bring to a boil. Cover and simmer until meat is tender. Add peppers and simmer for 5 minutes. Blend cornstarch, soy sauce and 1/2 cup water. Add to meat mixture and cook; stir until thickened. Serve with rice, also good with potatoes.
Brown sausage and drain off fat. Cut cheese into small pieces. Place in small crock-pot. Heat until cheese melts. Small amount of water may be added to thin.
Cream together butter and sugar; add eggs one at a time, beating well after each one. Add vanilla and almond extract; mix well. Stir in flour and salt. Spread batter on jelly roll pan, saving approximately 1/4 of batter. Cover with cherry pie filling. Drop remaining batter by spoonfuls over top. Bake at 350° for 45 minutes. Time may vary. You can drizzle a thin coating of icing over cooled bars.
In a blender container, combine cranberry juice, rum, banana and lemon juice. Cover and blend until smooth. Add half the ice cubes. Cover and blend until smooth. Add remaining ice cubes. Cover and blend until slushy. Pour into glasses. Garnish each with banana slices, if desired.
Heat oven to 375°. Stir boiling water into cornmeal. Stir in rest of ingredients except egg whites. Beat egg whites to soft peak. Then fold into mixture. Pour in greased 2-quart casserole. Bake 45 to 50 minutes. Makes 8 servings, 155 calories.
Combine butter, syrup, sugar and salt in an 8 cup glass measuring cup or a 3 quart mixing bowl. Bring to a boil and them cook 2 1/2 minutes. Stir in baking soda. Pour over popped corn in a large grocery bag that has been sprayed with a pan coating. Stir lightly to combine. Put the bag in the microwave and cook 2 1/2 minutes stirring after 1 minute. Remove from microwave and spread out on a cookie sheet to cool. Break apart.
Put cooked chicken in a buttered 9 x 13-inch casserole dish. Mix soup and sour cream; spread over chicken. Top with cracker crumbs and poppy seed. Pour melted margarine over crackers. Bake at 350° for 30 to 40 minutes until bubbly. Serve over rice.
In a large skillet heat oil, cook onion and ground beef until brown. Add chopped cabbage, cook until tender. (May cover to speed cooking.) When cabbage is done, add sour cream, salt and pepper to taste.
Drain hominy and place in 8 x 8-inch casserole dish. Melt oleo, cream of mushroom soup (undiluted) and Cheez Whiz together. Pour over hominy. Crush Fritos and place on top. Bake at 350° for 25 minutes.
Bring water and sugar to a boil; cool to tepid. Add juices and vodka or gin; mix together. Put in a plastic covered container and freeze. When serving, put a couple scoops into a glass and cover with ginger ale, half and half or some other mix.
Put cream, half and half and sugar in ice cream freezer. Process peaches in blender for a few seconds, then add to freezer. Add vanilla and finish filling freezer with milk. Freeze. Makes 1 gallon.
Beat the eggs and sugar with an electric mixer. Add the oil and buttermilk. Mix together the dry ingredients, then add to above mixture. Stir the dry ingredients in with a spoon; do not use mixer for this addition. Refrigerate overnight before using. Can be kept 6 weeks in refrigerator. Bake at 375° for 20 minutes in greased muffin tins. Makes 5 dozen regular muffins or 8 dozen tiny muffins.
Grease and flour a 9 x 13-inch pan. Sprinkle coconut into pan, then add pecans. Mix cake according to directions on box. Pour cake batter over coconut and pecans. In a mixing bowl mix together cream cheese, margarine and powdered sugar. Spoon this mixture over cake batter. Don't try to smooth mixture, it will run together. Bake at 350° for 45 minutes or until cake pulls away from sides of pan. Cake will have a crack in it.
Stir apples, cinnamon, tapioca, oil and apple juice concentrate together and place in a 9 x 9 x 2-inch pan. Mix flour, oats, margarine and cinnamon. Sprinkle on apple mix. Bake at 350° for 1 hour.
Melt butter in frying pan. Put in peppers and onions. Brown for 2 to 3 minutes. Add 2 pounds ground beef, browned. Salt and pepper to taste. Drain. Add tomato paste and tomato paste can half full of water. Let simmer until water is taken up. Then add more butter and fry for 10 minutes. Cook spaghetti and rinse in cold water. Add meat mixture and serve.
Slice carrots and parboil in salt water. Cook until tender. Let cool. Mix together all ingredients and pour over carrots. Let stand 24 hours.
For lasagne noodles, heap the flour on a board and make a well in the center. Bread in the eggs and work onto a smooth, soft ball. Roll it out thinly and cut into 4-inch square. Fry the breadcrumbs in half the butter until they begin to color. Stir in the cinnamon and sugar. Soak the raisins in lukewarm water to cover for about 30 minutes. Bring a large pot of salted water to boil, drop in noodles and cook al dente. Melt the remaining butter in a small skillet. Lift the lasagne out of the water with a slotted spoon and arrange on a serving plate or dish. Scatter the raisins on top. Sprinkle with the melted butter and breadcrumbs and serve.
Microwave the cauliflower whole in a little water with the sugar added in a glass pie plate or other microwave-safe dish covered with plastic wrap on High for 10 to 15 minutes until very tender. (Or, the cauliflower may be cut into pieces and cooked in a little water with the sugar added in a pan on the stove until very tender.) Cut the cooked cauliflower into pieces and place in a food processor. Add enough of the cream to puree easily (or the cauliflower may be mashed until fine). Melt oleo in a large pot, preferably Teflon-coated; sprinkle in flour. Stir over low heat until mixture is well-blended and bubbly. Remove from heat and add 3 cups of milk all at once. Stir constantly over higher heat until thickened. Stir in the pureed cauliflower. Add cream and seasonings and heat until hot, but do not boil. (Add remainder of milk if soup is thicker than desired.)
Prepare macaroni and cheese as directed. Add remaining ingredients. Mix lightly. Chill. Add additional salad dressing before serving, if desired. Makes 6 to 8 servings.
Blend pudding and whipped topping until well blended. Add pecans and fruit cocktail. Mix well.
Preheat oven to 250°. Put all ingredients, raw into large casserole with a tight fitting lid. Boil covered 4 1/2 to 5 hours. Don't peek. Add a can of English peas the last 5 minutes before serving.
Mix together first four ingredients. Dot with butter and cinnamon. Bake at 350 degrees for 45 to 60 minutes.
Mix all ingredients together and pour into a greased casserole dish. Sprinkle with paprika, if desired. Bake uncovered at 350° for about 1 hour.
Mix cornmeal, milk, eggs, corn, beans, salt and oil together. Batter will be thin. Cook ground beef and drain. In a large bowl combine meat, onion, peppers and cheese. Pour 1/2 of the batter into a well greased cast-iron pan. Spread filling evenly over batter. Pour remaining batter over filling. Bake at 350° for 1 hour.
Combine apples, 3 tablespoons sugar and cinnamon and set aside. Mix sugar, oil and eggs well. Add orange juice and vanilla and mix. Add flour, baking powder and salt and mix. In large oblong pan (greased and floured) pour 1/2 batter then 1/2 chopped apples and repeat. Bake 1 hour at 325°.
Mix first 6 ingredients in saucepan. Stir until thick. Add cream cheese to hot mixture. Add pimiento and mix well, then add pecans. Place in bowl; cover well. Let stay in refrigerator at least 24 hours. Really delicious! Serve in a pretty bowl with assorted crackers.
Chop lettuce. Add all other ingredients except dressing. Just before serving, add dressing and toss.
Put the first 4 ingredients in a pan and boil until you can take some out and test it by putting some in a cup of water. If it comes to a lump, then it is ready to put the peanut butter in. Beat it until it is stiff. After that, put it on a meat platter until it is hard.
Mix cheese, bacon, olives, onion, Worcestershire sauce, salt and mayonnaise. Mix well. Place 1 teaspoon on each bread square. Bake at 350° for 10 to 15 minutes.
Mix all ingredients in large bowl. Cover. Refrigerate for 24 hours. Put in freezer containers. Freeze. Makes 7 (1/2 pound) butter bowls.
In mixing bowl, combine sugar, flour and salt. Cut in butter until mixture resembles coarse crumbs. Remove 1 cup mixture and combine with cinnamon and nuts. Set aside. To remaining crumb mixture, add milk and baking powder. Spread into greased 9 x 13-inch pan. Sprinkle the reserved crumb mixture over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped cream or serve plain.
Boil chopped peppers, sugar, vinegar and salt for 4 to 5 minutes. Remove from heat; add Certo and food coloring (if desired). Pour into jars.
Mix sugar, cinnamon, nutmeg, cloves, ginger and salt. Combine with molasses and pumpkin; add milk. Beat 2 eggs and 1 egg yolk; add. Beat 1 egg white stiff; fold in. Pour into pastry shell. Bake at 425 for 45 minutes or until inserted knife comes out clean.
Mix all ingredients and chill. Serve in a hollowed out loaf of pumpernickel bread. Add various kinds of cut breads as options for dip.
Boil meats together. When well cooked, drain liquid until meat is just covered. Bone meat. Add to vegetables. Stir in catsup and barbecue sauce. Add salt and pepper to taste. Cook until onion is done.
Clean chicken and cut into desired serving size. Let it drain to remove excess water for about 15 minutes. Saute garlic in fat trimmings from the chicken until golden brown. Add black pepper and bay leaves. Add vinegar, soy sauce and sugar. Add chicken and let simmer for 20 minutes. Add 1/2 cup water if chicken is not yet tender. Boil for another 15 minutes. Serve with steamed rice with fried bananas on the side.
Soak tortillas in boiling chicken broth and drain. Cover bottom of dish with tortillas. Add boned, chopped chicken. Then add layer of onion, bell pepper, cheese, chili powder and garlic salt. Top with undiluted soups and tomato mixture. Bake at 375° for 30 minutes.
Combine milk and favorite syrup. Add vanilla ice cream; mix just to blend. Makes 3 1/3.
Steam the zucchini and squash for 10 minutes. Combine the soup and sour cream; stir in the carrots. Fold in the steamed vegetables. Melt 1 stick of oleo; add to the stuffing mix. Line dish with 1/2 of the stuffing mix. Spread vegetables over stuffing. Cover with the rest of the stuffing. Sprinkle with Parmesan cheese. Bake in a 350° oven for 30 minutes.
Boil broccoli with 1/4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1/4 cup onion; add soup mixed with 1/2 cup milk. Pour mixture over broccoli. Roll crackers and mix with butter. Sprinkle over top. Bake at 350° for 25 to 30 minutes.
Grind cranberries. Add sugar and let stand 1 hour. Whip the cream and add to cranberries. Stir in marshmallows. Let stand 1 hour. Combine with pineapple. Let set overnight.
Cook squash in a small amount of boiling, salted water until squash is tender. Drain well and mash. Cook bacon until crisp. Drain well, reserving drippings, and crumble. Combine all ingredients, stirring well. Spoon into a lightly greased casserole dish (1-quart) and bake at 350° for 30 minutes.
Brown meat and drain. Pour other ingredients over meat and mix well. Simmer over low heat for about 15 minutes. Serve on buns. Makes approximately 4 servings.
Boil 1 minute and cool. Place in containers and freeze. Can be refrozen without changing quality. Also can eat fresh (very good).
Soak overnight or parboil beans. Drain off old water; add 2 quarts of water and the next 3 ingredients. Cover and bring to a boil. Simmer until beans are tender. Add remaining ingredients and simmer 30 minutes.
Grease and flour an 8-inch square pan. Sift the sugar, cocoa, salt, flour and soda together in the pan. Add the vinegar, vanilla and oil. Pour 1 cup water over all and stir with fork until lumps are gone. Bake in a 350° oven for 25 to 30 minutes.
Season to taste with 2 Chronicles 9:9, a pinch of Leviticus 2:3 and 6 of Jeremiah 17:11. Follow Solomon's advice for making a good boy and you will have a good cake!
Cook green beans as directed. Drain beans and corn. Mix in a casserole dish. Mix soup, sour cream and onions. Pour over beans and corn mixture. Crush crackers; melt margarine. Stir in cracker crumbs and cheese. Sprinkle on top of casserole. Bake 35 minutes in a 350° oven.
In 9 x 13-inch pan or glass dish, layer dip starting with refried beans and finishing with sliced black olives. Refrigerate until ready to use. Serve with Doritos chips.
In a kettle combine red beans with 1 quart fresh water and bring to a boil. Discard water and boil red beans with 1 quart fresh water for 20 minutes. Wash sweet rice and soak it with the above water for 30 minutes. Combine red beans and sweet rice into steamer and cook it for 1 hour. Sprinkle toasted black sesame seed and salt over rice before serving.
Rinse raisins in cold water before putting through the food chopper. Beat eggs and then add all other ingredients. Put in unbaked pie crust. Bake at 450° for 10 minutes. Bake at 325° for 20 to 30 minutes.
Mix together; put in covered casserole with tight lid and bake at 300° for 3 to 4 hours. Serve over rice or noodles.
Mix sugar and cranberries; put in a baking dish. Mix brown sugar and flour. Dice apples and mix with sugar and flour. Put on top of cranberries. Add nuts; top with melted oleo. Bake at 350° for 1 hour.
Preheat oven to 350°. Place rice in 2-quart casserole and set aside. In medium skillet, melt 1 tablespoon butter. Add onion, carrot, celery and garlic. Cook and stir over medium heat until tender. Add to rice. In medium skillet, cook beef over medium heat until browned. Drain fat. Add beef and water chestnuts to rice mixture.
In blender, mix cream cheese and sugar or blend well by hand. Stir in raisins. Set aside. Press 2 biscuits together. Flatten on breadboard to make 4-inch square. Repeat to make nine more squares. Spoon filling onto centers of dough. Pull diagonal corners together over filling and pinch to seal. Repeat with other two corners. Arrange buns on greased 9-inch pie plate or square cake pan. Bake at 400° for 20 to 25 minutes. Cool slightly.
Mix flour and margarine in bowl with fork. Add few drops of water. Make 2 balls. On ungreased pan, form 5 x 12-inch rectangle. Will make two.
Cut turkey in cubes and mix with celery and pineapple chunks. Add raisins, nuts and green onion.
Preheat oven to 350°. Mix ingredients and pour into glass casserole dish. Bake for 2 hours. Makes 8 to 10 servings.
Mix and pat into a 15-inch pizza pan the first 3 ingredients. Bake at 325° for 15 minutes. Cool.
Cook all ingredients except cornstarch. When it boils, add cornstarch and cook until clear and thickened. Use as filling for 9-inch double crust pie. Bake at 425° for 30 to 35 minutes.
Combine first 3 ingredients; cook over low heat, stirring until dissolved. Add remaining ingredients; mix well. Serve hot. If tea is too strong, add hot water. Makes 10 servings. Preparation time: 0:30.
Mix all ingredients, except meat, into a large pot. Brown the hamburger and sausage in a separate pan and add to the sauce. Cook for several hours.
Grind tomatoes, pepper and onion. Set over colander and drain. Discard liquid. Put mixture in pot. Add 2 quarts vinegar. Boil uncovered for 30 minutes. Stir. Drain in colander and discard liquid. Put mixture in pot again. Add remaining ingredients. Simmer 3 minutes. Seal and process in pint jars 10 minutes. Makes 12 pints.
Chop cabbage, pepper, onion and carrot. Pour 1 cup sugar and salt over vegetables, mixing well. Heat other ingredients. Cool and pour over the slaw mixture. Pack in a gallon jar and refrigerate.
Mix the crackers and butter together and put in 10-inch pie plate. Put onions in skillet. Cover with water and simmer 15 minutes until transparent. Drain well. Put into crust. Stir eggs and milk. Pour over onions. Sprinkle with cheese. Bake at 325° for 1 hour.
Mix well margarine, sugar and cream cheese. Add eggs, one at a time. Add pinch of salt, flour, vanilla and baking powder. Mix well. Bake 1 1/2 hours at 300°.
In blender, combine all ingredients except spinach, oysters and rock salt. Blend, scraping sides, until smooth. Cover each oyster with spinach. Top with one rounded teaspoonful of paste from blender. Place oysters on a bed of rock salt on ovenproof platter. Bake in preheated 450° oven for 10 minutes.
Preheat oven to 325°. Grease a 2-quart baking dish. Combine flour, sugar and salt; add kernel corn and stir, coating all kernels. Add creamed corn to mixture.
Marinate for 2 hours. Preheat oven to 400° and bake whole tenderloin 25 to 30 minutes, regardless of size.
Brush unbaked pie shell with butter. Mix ingredients together, except for raspberries. Pour into unbaked pie shell. Place raspberries which have been sprinkled with flour on top of custard. Bake at 400° for 10 minutes to set crust. Then bake at 350° for 35 to 40 minutes until custard sets.
Use stale or fresh bread, cutting into small cubes. Place in pan. Sprinkle with garlic powder. Place in oven at 250° for about 30 minutes. Turn oven off and let them stay for another hour. Delicious!
In a shallow 1-quart casserole toss together first 4 ingredients. In a 1-quart saucepan mix cornstarch, salt and pepper. Gradually stir in milk until smooth; add margarine. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Stir in lemon juice and tarragon. Pour over vegetables. Bake in 350° oven for 25 minutes or until vegetables are tender. Serves 6.
In a saucepan bring Jell-O, buttermilk and pineapple to boil; stir 1 minute. Dump into large bowl and mix in Cool Whip, nuts and cottage cheese. Chill 4 to 5 hours. Serves 8.
Mix taco seasoning with sour cream. Layer ingredients in a 9 x 13-inch pan in the following order: Refried beans, sour cream and taco seasoning mixture, avocado dip, green onions, tomatoes and cheese. Refrigerate until chilled. Serve with tortilla chips.
Mix cottage cheese and pineapple together. Stir in lime jello, Cool Whip and nuts as desired. After folding in all ingredients, cool and serve.
Arrange potatoes in a layer on bottom and sides of casserole dish 13 x 9-inches. Heat at 425° for 15 to 20 minutes or until potatoes are lightly browned. While potatoes are cooking, combine soup and milk over low heat. Stir until blended. Add ham and broccoli. Add most of cheese; stir. Pour mixture into casserole over potatoes. Top with remaining cheese. Bake 25 to 30 minutes, until cheese is melted and mixture is bubbly. Let stand a few minutes before serving.
Boil or bake sweet potatoes. Peel and mash. Place potatoes in mixing bowl. Add butter and remaining ingredients. Beat thoroughly.
Put tomatoes and cucumber in blender; puree. Pour into large bowl; leave half in blender. Add yogurt and season; mix. Stir into tomato mixture; heat until warm.
Mix soy sauce, sugar and ajinomoto in a bowl. Marinate pork spareribs in the mixture overnight. Keep covered in the refrigerator. Remove spareribs from the marinade and bake or broil, baste spareribs all the while with the marinade. Serve hot.
In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot, keep warm. Meanwhile, in 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes, stirring occasionally, until broccoli is tender-crisp; drain. While broccoli is cooking, in 12-inch skillet, over high heat, in hot olive oil or salad oil, cook mushrooms, onion and carrot, stirring frequently, until vegetables are golden and tender-crisp. Add red pepper strips and cook, stirring until vegetables are tender.
Cream sugar and butter. Add 1 egg and pumpkin. Sift together flour, soda, baking powder, salt, cinnamon, nutmeg and ginger. Add lemon juice and vanilla. Add nuts and raisins. On greased cookie sheet, drop by teaspoons. Bake 10 minutes at 350°. Makes approximately 2 dozen.
Scoop middle out of eggplant. Save shell halves. Saute pepper, celery and onion in butter. Add raw diced eggplant. Add ground beef. Add bread crumbs, egg and a little water. Salt and pepper to taste. Put mixture in shell of eggplant and bake at 350° for 45 minutes to one hour. Top with grated cheese.
Put rice, soup, water and onion soup mix in bottom of 9 x 13-inch cake pan. Mix together. Place chicken pieces on top in single layer. Sprinkle salt and pepper (or any favorite seasoning) over top of chicken. Bake 1 hour at 350°.
Cream butter, sugar and eggs. Beat well, add bread cubes and then crushed pineapple.
Boil noodles and drain. Beat eggs. Add milk, sugar, vanilla and 1/2 of measured butter. Add noodles. Mix together. Use remaining butter to grease 13 x 9-inch Pyrex dish. Pour in noodle mixture. Top with cornflakes and cinnamon sugar. Bake 1 hour at 350°. Serve warm or cold.
Brown hamburger. Drain fat from hamburger. Add the diced potatoes, sliced carrots and diced onion to the hamburger. Season with salt, pepper and garlic powder (not garlic salt). Add water to just cover veggies. Cover and simmer until veggies are tender and broth has thickened. Serve with salad and hot rolls.
Mix cake according to package directions. Fill paper bake cups in muffin pans 2/3 full. Cream cream cheese with sugar; beat in egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoonful cheese mixture into each cupcake. Bake as package directs. Oh so good!