HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat milk and margarine together. Bring to a scalding level (do not boil). In a large bowl, add sugar and salt. In a small bowl, pour in lukewarm water. Add yeast to lukewarm water. Let stand until yeast is soft (about 10 minutes). Pour milk and margarine mixture into large bowl with sugar and salt. Let set until mixture is lukewarm. Add beaten eggs, mix well. Add yeast. Stir in wheat bran. Add 5 1/2 cups flour. Let dough rise 2 hours. Stir down with spoon, about 3 times, while dough is rising. Spoon bread dough into greased muffin tins. Let rise 2 hours. Bake about 10 to 12 minutes or until golden brown at 350°.
Cut eggplant into 1 1/2-inch cubes and remainder of vegetables into large chunks. Combine all ingredients. Place in dish; add butter. Cover and bake for 30 minutes at 350°. Serves 4.
Combine first 4 ingredients; make a well in center of mixture. Combine sugar and next 4 ingredients; beat at low speed with an electric mixer until blended. Add to dry ingredients; stir just until moistened. Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full. Top each with 1/4 teaspoon jelly and top with remaining batter. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately and let cool on a wire rack. Yield: 2 dozen muffins.
Lightly oil a baking dish. Place chicken breast halves in dish and put green pepper strips on top. In small saucepan, combine ketchup, vinegar, soy sauce, sugar and 1/2 cup water. Mix cornstarch with 1/4 cup water and when the ketchup mixture boils, add the cornstarch mixture. Cook 1 minute, then pour over chicken. Bake at 350° for 20 minutes or until chicken is done.
Mix together first 5 ingredients. Chill. Roll into small balls. In double boiler, melt chocolate chips and paraffin. Place toothpick in balls and dip in chocolate mixture. Drop on wax paper. May need to rewarm chocolate to keep it thin. Keeps very well in refrigerator in airtight container.
Grease baking sheet. Place in warm oven. Combine peanuts and baking soda in bowl, tossing to coat. Combine sugar, salt and butter in large skillet. Cook over medium heat until sugar melts, stirring constantly. Add peanuts, tossing to coat. Spread in thin layer on prepared baking sheet. Cool and break into pieces.
Mix all ingredients for 10 minutes. Remove cinnamon and cloves. Serve hot from percolator or punch bowl.
Melt margarine and cheese together; add other ingredients. Bake until moisture is dissolved, but not dry. Can be mixed ahead of time and refrigerated until ready to be baked.
Add enough water to fruit juices to make 3 cups. Heat to boiling. Add water to the jello; stir until dissolved. Chill until almost set. Combine coconut, marshmallows, sour cream, pineapple and oranges. Add to jello. Put into large mold and chill for several hours, until firm.
Melt shortening, then add brown sugar. Mix well and cool. Add eggs, one at a time, and beat well. Add dry ingredients; mix well. Add chips and nuts. Pour on greased cookie sheet and spread evenly. Bake at 350° for 20 to 30 minutes. Cool in pan, then cut in squares.
Cut peppers and onions (long strips). Boil sausage until almost done. Saute peppers and onions in margarine; set aside. In large pot, start to warm spaghetti sauce. Cut sausage into bite size pieces, adding into sauce. Add peppers and onions. Cook on medium heat 5 minutes, stirring often. Cut Mozzarella cheese into thin, small strips. Add to sausage mixture and return to medium heat for 1 minute. Serve and sprinkle with Parmesan cheese.
Cream butter and sugar until smooth. (May take 5 to 10 minutes if butter is cold.) Add eggs, one at a time, beating well after each. Add flour, salt, vanilla and lemon extract; beat well. Pour in a 10-inch greased tube pan. Bake at 325° for 1 hour.
Mix cake according to directions on box. Add 1/4 cup oil. Pour half of batter into greased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Melt caramels and evaporated milk together. Pour over hot cake. Sprinkle chips and pecans on top. Pour on remaining batter. Bake for 30 minutes or more. Ice with your favorite chocolate icing.
Place potatoes in baking dish, salt and pepper. Place pork chops on top, cover with soup and water.
Bring broth to a rolling boil, put flour on both sides of the tortillas; using all the flour. Cut tortillas into 1 1/2 inch pieces, drop in boiling broth. Reduce heat and simmer in a covered pot. Let simmer 20 minutes. Stir in chicken and milk until heated thoroughly. Let stand off heat 10 minutes covered. Serves 4.
Cream margarine and shortening. Add sugar and cream well. Add eggs one at a time; beat well. Add flour and vanilla. Add whipping cream and beat until light and fluffy. Put in cold oven in large tube pan. Cook 1 1/2 hours at 300°.
Generously sandwich peanut butter between crackers, then dip into melted chocolate. Lay on wax paper to cool. Chocolate can be melted in glass dish in microwave. Delicious!
Boil zucchini until partially tender. Drain and slice. Prepare Stove Top according to directions on box. Add other ingredients to stuffing mix. Add zucchini and put all into greased casserole. Bake uncovered at 350° for 45 minutes.
Mix all together and chill. Serve on lettuce leaves or in a hulled out tomato or bell pepper.
Put green tomatoes through blender twice. Mix all ingredients well. Bring mixture to a rolling boil and boil for 20 minutes. Pour into jars and refrigerate. Can use any flavor jello.
Cream sugar and butter. Add bananas and mix well. Add egg and dry ingredients and vanilla. Beat well. Bake in greased paper-lined loaf tin at 350° for 50 minutes. This freezes well.
Mix beef, egg, onion and salt; shape into 24 meat balls. Brown in shortening in a skillet; pour off fat. Add remaining ingredients. Cook over low heat for 20 minutes, stirring occasionally. Serves 6.
Peel the outer rind from the chestnuts and place them in a large pan of warm water. As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly and immerse them in cold water. Put them in a pan and cover them with the stock to stew gently for about 45 minutes or until they break when touched with a fork. Puree the chestnuts; add salt, cayenne pepper and mace, stirring until it boils. Add the cream. Serves approximately 4.
Slice tomatoes thin and cook in vinegar and a bit of water until tomatoes are tender. Add sugar, butter, cinnamon and cornstarch. Simmer until slightly thickened. Pour into pie crust. Cover with pastry. Punch a few fork holes in top of crust. Sprinkle crust with sugar and a bit of cinnamon. Bake at 350° for 35 to 40 minutes. Crush should be golden brown.
Line bottom of a 13 x 9 x 2-inch pan with graham crackers. Set aside. Combine butter and sugar. Mix egg and milk; add to sugar mixture. Cook over medium heat until thickened. Stir in graham cracker crumbs, pecans and coconut. Spread over whole crackers. Top with remaining whole crackers. Spread with frosting. Refrigerate until firm. Cut into squares.
Saute onion in margarine; stir in rest of ingredients and bake in ovenproof dish at 300° for 3 hours.
Cream the margarine, cocoa and sugar. Add eggs one at a time; beat well. Add flour, nuts and vanilla. Mix by hand. Pour into a 9 x 13 x 2-inch greased and floured pan. Bake at 325° for 35 to 40 minutes. As soon as cake comes out of oven, cover with marshmallows. Let melt for about 5 minutes. Spread icing on cake.
Mix 8 ounces Cool Whip, pudding and milk. Add peanut butter. Pour into baked pie shell( a chocolate crust is really good). Top with 4 ounces of cool Whip and 1 tablespoon peanut butter.
Mix cinnamon and sugar. Dip each roll in melted butter, then in cinnamon-sugar mix. Place in pans. Bake according to directions on rolls. Remove from oven. Loosen rolls immediately.
Mix instant pudding with fruit (use juice). Fold in marshmallows and Cool Whip. Chill.
Make cake according to directions. Make 2 (8-inch) layers. Split to make 4 layers.
Thaw potatoes and add margarine, salt, pepper, soup, onions, sour cream and cheese. Put into a 3-quart casserole and bake at 325° for 1 hour.
Let cream cheese soften to room temperature; cream until smooth. Mix thoroughly with the pineapple, green pepper, onion and salt. Roll in the pecans; serve at room temperature. Makes 2 cup size balls.
Saute onions in butter until golden brown. Mix meat in a bowl and add onions, salt, allspice and pepper. Mix well. Soak bread in some cream and add to meat mixture with eggs. Add rest of cream and water slowly and mix well. Form into one inch meat balls. Saute in oil or butter and brown evenly on medium to high heat. Be sure to shake frying pan continuously to retain shape of meatballs. This should take 8 to 10 minutes. Don't crowd in pan, do a few at a time. Serve on a warm platter with party toothpicks or on a bed of rice.
Brown sausage and drain. Slice onions and cook until clearish looking in the sausage grease. In a large bowl, mix together soup, pimentos, seasoned salt and then add onions and sausage. Put in 9 x 13 x 2-inch greased pan. Add grated cheese on top, then crumbled crackers, and then pour melted margarine over the top. Bake at 325° for 1 hour. Serves 6 to 8.
Drain pineapple; add water to make 1 cup; boil. Add to lime jello. Add crushed pineapple and 2 teaspoons lemon juice. Pour into a 13-inch pan. Let set. Dissolve lemon jello using 1 cup water (boiling). Blend cheese and mayonnaise. Whip jello until light and fluffy. Add cheese mixture. Pour over first layer. Chill. Dissolve raspberry jello in 2 cups hot water. Chill partially. Pour over 2nd layer. Chill. Cut in squares. Serve on lettuce leaf.
Combine all ingredients in a medium mixing bowl; blend thoroughly. Spread mixture evenly in a glass loaf dish. Cover with wax paper. Microwave at power level "High" for 18 to 20 minutes or until center is no longer pink when fork or knife is inserted. Let stand, covered, for 5 minutes before serving.
Mix sugar, strawberries, Jell-O, cornstarch and salt in medium saucepan. Stir in boiling water. Bring mixture to a boil, stirring constantly. Boil 3 minutes. Cool completely. Arrange berries in baked pie shell. Pour glaze over berries. Chill several hours. Top with whipped topping and cream.
Cook on low sugar, flour, salt, 2 c. whole milk, egg yolks until thick. Add to churn and add evaporated milk, sweet condensed milk and fill remaining with whole milk. Add sweetened fruit of desired. Churn until ready.
In large bowl, combine bulgar, garlic, water and oil. Mix well with fork and let stand 30 minutes.
Cook and drain noodles. Put 4 noodles in baking dish. Add half of all ingredients, then layer the other half of ingredients. Put in refrigerator.
Cover sliced squash with water, cook over medium heat 20 minutes or until tender. Drain well. Mash and drain again. Combine squash with remaining ingredients. Drop mixture by tablespoons into hot oil (350°). Fry 5 minutes or until golden brown. Makes about 2 1/2 dozen.
Brown chicken in hot oil in large skillet. Add peppers, carrot and garlic; cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce. Add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil.
Mix together corn, flour, sugar, salt, pepper and milk. Add egg yolks to mixture. Beat egg whites until stiff. Fold into corn mixture. Pour into a 1-quart casserole and dot with butter. Bake at 350° for 45 to 50 minutes. Yields 6 servings.
Mix all together and bake 5 hours at 275° or 6 to 8 hours at 250°.
Beat cream cheese and gradually add milk, then Cool Whip. Beat until smooth. Stir in vanilla. Break cake into small pieces. Put layer of broken pieces in large glass dish. Spread cream cheese mixture over cake. Spread pie filling on top. Refrigerate overnight.
Fry hamburger done; drain grease. Mix cream of mushroom soup with hamburger. Line bottom of bread pan with potato puffs. Sprinkle cheese over potato puffs, then spread hamburger mix over cheese. Bake for 1 hour. Serves 6 to 8.
Mix in saucepan the sugar, cocoa, milk and oleo. Put on medium heat and cook until it starts to boil. Remove from heat. Cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoon on wax paper. Cool.
Combine 1/2 cup sugar, 2 tablespoons flour and spices. Sprinkle over sliced apples in large bowl. Toss until well coated. Spoon into pastry shell. Blend 1/2 cup sugar, 1/2 cup flour and 1/2 cup margarine. Sprinkle over apples. Bake at 400° for 40 to 50 minutes.
Drain cherries and pineapple. Add juices to water; bring to a boil. Pour over Jell-O; stir well. Add everything, etc. Keep stirred until set. Makes about 8 servings.
Saute chopped onion and celery in butter. Break up broccoli into small pieces. Put rice over broccoli, onions and celery. Pour soup and cheese mixture over all. Bake at 350° for 1/2 hour.
In medium bowl, drain and flake salmon. Add the remaining ingredients and mix well with fork. Shape into ball and roll in parsley flakes. Chill at least 1 hour before serving with your favorite crackers.
Heat juice from pineapple. Add Jell-O. Cook slightly and add crushed pineapple, buttermilk, Cool Whip and nuts. Chill and serve.
DRESSING: Mix together flavor packets from noodles, vinegar, oil, sugar, and set aside.
Mix together cornstarch, sugar and water; bring to boil. Add cherries. Cook slowly 10 minutes. Remove from heat; add Jell-O. Stir until dissolved. Pour into pie shell. Cool. Cover with topping.
Mix all ingredients together. Make in a ball. Roll in pecans. Best if made a day before and refrigerated overnight.
Sift dry ingredients together twice. In saucepan, put oleo, water and cocoa and bring to a boil. Pour this over the dry ingredients. In another bowl, put eggs, soda, buttermilk and vanilla; add to the other mixture and mix well. Bake in greased and floured shallow cake pan or cookie sheet 20 minutes at 350°.
Mix in a saucepan sugar, cornstarch, salt, vinegar, margarine and 1/3 cup liquid, drained from beets. Bring to a boil, stirring constantly. Add beets. Let simmer 10 minutes.
Cook sausage and drain. Add celery and onion, saute for 5 minutes. Add remaining ingredients. Stir and mix together. Pour in a 3-quart casserole and cover. Bake for 2 hours at 350°.
Combine 2 cups of milk and the marshmallows in a heavy saucepan. Cook over medium heat until all marshmallows are dissolved. Gradually stir about 1/4 of this hot mixture into the well beaten eggs. Add the remaining hot mixture, stirring constantly. Cook until the temperature reaches 165°. Remove from heat; add the remaining 2 cups of milk, sugar, half and half, heavy cream and the vanilla. Chill. Combine this thoroughly chilled mixture with the pureed strawberries (chilled, also). Pour into a 5-quart hand-turned ice cream freezer and freeze according to directions. Let ripen 1 hour before serving. Makes about 1 gallon.
Dip the veal scallops in flour and shake off excess. Brown the veal in heated oil on both sides and remove to a warm platter. Sprinkle with salt and pepper. Drain most of fat from pan. Add wine and scrape any residue from bottom of pan. Return to a boil. Add butter. When sauce thickens, lower heat and return veal to pan. Heat through and serve with sauce. Serves 4.
Mix everything together, except ginger ale, beforehand. Chill completely. Add ginger ale right before serving.
Boil acini de pepe in boiling salted water until done. Cool under running water. Drain fruit. Combine juices, sugar, eggs and flour. Cook until thickened. Cool.
Mix all ingredients. Cover and put in refrigerator. This keeps well and is easy to make.
Combine chicken, minced onion, salt, pepper, poultry seasoning and water. Bring to a boil; cover and simmer until chicken is cooked and tender. Remove chicken from broth. Bone chicken. If necessary, add water to broth to make 6 cups. Return chicken to broth and bring to a boil. Combine flour with ice water to make soft dough. Knead gently 30 seconds. Tear off small pieces and drop into boiling broth. Cover and reduce heat. Simmer 30 minutes. Serves 6 to 8.
Place rolls separately in well-buttered 9 x 13-inch pan. Sprinkle pudding over the rolls. Mix brown sugar and melted butter together and pour over rolls. Sprinkle with pecans. Let rise on counter overnight. Bake at 350° for 15 to 20 minutes. Take out and turn upside-down immediately.
Cook squash, onion and salt until tender (very little water). Drain. Add soup, eggs and milk. Mix well until blended; pour into a 9 x 13-inch casserole. Melt butter; crumble in saltines. Sprinkle on top of squash. Bake approximately 40 minutes. Serves 8 to 10.
Pound steak to 1/4-inch thickness. Cut into 1/4-inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using large skillet, brown meat in margarine. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thick (2 minutes). Add tomatoes and stir gently. Serve over rice.
Mix flour and baking powder. Add 1 cup cheese to mixture; set aside. Mix egg, butter, cayenne pepper and milk together. Stir into flour and cheese mixture with fork. Spoon 2/3 full into greased muffin tins and sprinkle with remaining cheese on top of each muffin.
Cook bacon and set aside. Fry fish and flake. Add bacon, tomatoes and onions and saute until vegetables are softened. Roll in warm tortillas.
Boil large pot of water and add egg noodles until almost done. Drain noodles and set aside. Chop the cabbage into small pieces. Melt margarine in large skillet; add cabbage and cook until browned. Add noodles, salt and pepper. Mix well until done.
Combine eggs and salt, beating well. Add flour alternately with milk, beginning and ending with flour. Mix well after each addition. Add 1/4 cup melted butter; beat well. Refrigerate batter 1 hour (this allows flour particles to swell and soften so the crepes are light in texture). Brush the bottom of an 8-inch crepe pan with melted butter. Place the pan over medium heat until butter is just hot, not smoking. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on the other side (this side is rarely more than spotty brown). Stack crepes between layers of waxed paper to prevent sticking. Set aside 18 crepes; freeze the remaining crepes for other uses.
Sprinkle rice in bottom of 9 x 13-inch baking dish. Lay chicken on rice (skin side down). Sprinkle onion soup over chicken. Pour soup and water over chicken and rice. Seal tightly. Bake 2 to 2 1/2 hours at 400°. Serves 4 to 6.
Lay meat on a cutting board and make cuts every 1/4-inch on each side, sideways and lengthways. Do this on both sides of the steak, but only cut in about 1/3-inch of the width of the steak. Heat a skillet to medium-hot with 1/2 stick of butter for grease. Don't let the butter burn. Take each steak and lay on the back of your hand. This will spread open the knife cuts. Sprinkle flour and salt and pepper over each side and fry until brown on each side. Serve immediately after removal from skillet. Take 1/4 cup of water and pour into the skillet, stir with contents of the skillet and serve like gravy over rice or potatoes.
Cut shortening into flour and salt. When well blended add water and mix until dough forms a ball. Roll half of the dough very thin and cut into 2-inch strips. Line the bottom of a 9 x 13-inch pan with the strips.
Mix all ingredients and pour into greased pan. Bake at 350° for 30 minutes.
Combine chili sauce, jelly and lemon juice in 2 quart saucepan. Shape beef and salt into 1-inch balls. Place in sauce and cook, simmering 30 minutes. Serve hot with toothpicks.
Dissolve Jell-O in hot water. Drain pineapple. Mix all ingredients together and chill until set.
Brown sausage and ground beef; drain. Cut Velveeta into cubes and mix with meat mixture; melt. Add remaining ingredients. Stir thoroughly. Spoon onto party rye slices. Place on cookie sheet and freeze. Store in plastic bag until ready to eat. Heat at 325° to 350°.
Butter 9 x 13-inch pan. Sprinkle with 1/2 pound salted peanuts. In microwave, melt butter, peanut butter chips and milk. Stir well; add marshmallows. Pour on top of peanuts and press 1/2 pound peanuts on top. Cool. Cut in squares.
Mix in order given. Bake in buttered pan (9 x 9) in pan of water for 30 to 40 minutes in 325° oven. Let cool. Serves 9.
Melt 1 tablespoon butter in heavy Dutch oven over medium heat. Add ham; cook 5 minutes, stirring occasionally. Add 6 cups stock, lentils, chili and savory. Cover and bring to a boil. Reduce heat and simmer until lentils are tender, but firm to bite, stirring occasionally, for about 30 minutes. Heat oil in heavy large skillet over medium heat. Add onions, carrots and bell pepper; stir until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes. Stir mixture into soup; add enough stock to cover.
Fill 16 sandwich or hot dog buns. Wrap each tightly in foil. Store in refrigerator several hours or overnight. Heat just before serving in 425° oven 15 minutes. Nice for club or parties.
Melt hash browns in microwave and break them up, then set aside. Mix Cheez Whiz, butter and milk and onions (chopped) in pan and melt on low heat. After mixture is melted, add sour cream and hash browns. Put in Pam coated Pyrex dish. Bake at 350° for 35 minutes or until brown around edges and on top.
Mix all ingredients together and add more flour if needed for a soft dough. Let raise about 2 hours. Divide in parts. Roll out one at a time and dab with melted butter. Sprinkle with sugar, 3 handfuls, and cover with 1/2 cup ground nuts. Roll into long rolls and bake on greased cookie sheet at 350° for 25 minutes, until light brown.
Brown chicken in oil. Add garlic and carrots. Saute briefly; add green peppers and saute briefly. Add bouillon, soy sauce, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Thicken with cornstarch to make a good sauce. Serve with Minute rice.
Cook butter and brown sugar until rich brown; add scalded milk and simmer until sugar is dissolved. Whip in yolk of 1 egg, beaten with 1 tablespoon of cornstarch. Bake until custard is set. Make meringue, whipped with 1 tablespoon of powdered sugar
Cut chicken breasts in half, then cut in half again and pound flat. Place 1 slice of ham and 1 slice of Swiss cheese on chicken and roll up. Do this until all chicken is rolled. Dip chicken in butter. Mix Italian bread crumbs and Parmesan cheese together and roll chicken in the bread crumb mixture. Place chicken, seam side down, in a shallow baking pan. Bake at 350° for 1 hour. Make Sauce while chicken is baking.
Wash and quarter tomatoes. Place in large kettle. With potato masher, mash as much as possible. Chop finely the onions, celery, peppers and tomatoes. Add seasonings; bring to boil. Simmer until most of liquid has evaporated. Mixture is like thick cream, then press through cone (can take hours!). Makes 10 1/2 pints.
For the stock, boil the shrimp shells in 1 1/2 c. water. Saute the garlic, onions, ground pork, shrimp, and tofu. Add the potatoes and 1/2 c. stock. Cook for 10 minutes, stirring constantly. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce. Continue to stir and cook for 5 more minutes. Drain and save the broth for the dipping sauce. Allow the mixture to cool.
Melt butter in saucepan; add onions, sliced very thin. Cook until golden brown, then add broth or stock and salt and pepper.
Place potatoes and carrots (if desired) in casserole dish. Crumble meat and add soups. Add onion. Cover and bake 1 1/4 hours.
Cream together sugar, shortening and eggs. Add milk alternately with flour and baking powder. Put batter into greased and floured pan. Preheat oven to 350° and bake for 30 minutes.
Butter 9 x 12-inch dish. Combine all ingredients (except cheese) and pour into pan. Bake at 300° for 1 1/2 hours. Top with cheese. Bake to melt.
Combine all ingredients in a saucepan; blend well and bring just to a boil. Serve hot. Makes about 2 quarts.