HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk; stir in sugar, salt and oleo (or butter). Cool to lukewarm. Measure warm water into large bowl; sprinkle in yeast and stir until dissolved. Add lukewarm milk mixture. Stir in flour; batter will be fairly stiff. Beat until well blended, about 2 minutes. Cover; let rise in warm place until double, about 40 minutes. Stir batter down real good; pour into 2 greased loaf pans (9 x 5 x 3-inch). Let rise until double, then bake at 350° for about 50 minutes.
Combine rhubarb, sugar and pineapple and let stand overnight. Bring to a boil and cook 20 minutes. Take off stove immediately and add the two boxes of strawberry Jell-O. Stir until dissolved. Seal in hot jars.
Best if mixed by hand. Mix all ingredients. I put in a sheet cake or Bundt pan. I prefer the Bundt. Does not need any icing. Very rich.
Mix all ingredients together and make into a ball. Roll in chopped pecans. Refrigerate.
Boil together 7-Up, sugar and cinnamon. Roll biscuits thin. Put apples in the middle. Pull dough up around the apples. Pinch dough together. Place in baking dish. Pour 7-Up mixture over the apple dumplings and bake at 350° for 30 minutes or until brown.
Brown garlic in pan with oil. Put parsley in pan with garlic-oil mixture; stir. Cook spaghetti; rinse. Pour garlic mixture over spaghetti and toss. Sprinkle with Romano cheese and toss again. Serve.
Mix all ingredients thoroughly and add enough flour to roll. Roll and cut. Place on greased cookie sheet and bake at 400° for 10 to 12 minutes.
Mix sugar, water, Kool-Aid and pineapple juice together. Freeze. Take out 1 1/2 hours before serving. Add ginger ale before serving.
Cook and drain vegetables as directed on package. Toss vegetables and pesto. Sprinkle with cheese. This has 7 grams carbohydrates.
Melt butter in large casserole dish. Stir in all ingredients. Bake at 300° for 1 hour.
Dissolve Kool-Aid in pineapple juice and orange juice. Add water, sugar and lemon juice. Stir well. Just before serving, add cans of soda. Serves 20.
This recipe makes enough to marinate at least 3 pounds of venison or beef. In a glass or plastic container, mix all ingredients. Marinate meat strips overnight. Remove from liquid. Pat dry with paper towels. Place on cookie sheet in a single layer and place in oven at 200° for 6 to 8 hours or until dry by feel.
Preheat oven to 400°. Place half of the onions on the bottom of a 9 x 13-inch baking dish that has been coated with nonstick vegetable spray. Layer with the crushed crackers, sausage, remaining onions, soup, salt and cheese. Bake for 1 hour, until golden, and serve. Yields 4 to 6 servings.
Cook potatoes in their jackets in boiling, salted water, in a large kettle until tender; drain. Cool, peel and cube. Toss potatoes and dressing in large bowl until coated. Chop and add hard pickle.
In large bowl mix all ingredients except vanilla wafers. Mix until smooth. Put muffin papers in muffin pan. Put vanilla wafer in each, then top with cream cheese mixture. Bake at 375° for 15 to 20 minutes. Chill, then top with cherries or blueberries.
Layer all ingredients in a pan and cover. Bake at 350° for 30 to 45 minutes.
Mix together the first 4 ingredients. Mix together the remaining ingredients together well. Shape into loaf and place in shallow pan. Pour the 1/2 cup sauce mixture over meat loaf. Bake at 400° for 45 minutes.
Mix dry ingredients well in mixing bowl. Add rest of ingredients. Pour into uncooked pie shells. Preheat oven to 400°. Bake for 30 minutes. Top with Cool Whip when cool.
Chop meat and mix with rest of ingredients. Shape into ball and chill. Serve with crackers or vegetables.
Grease and lightly flour 13 x 9-inch pan. In large bowl, cream Crisco and sugar. Add molasses and egg. Beat 1 minute.
Combine flour, soda and salt; mix well with wire whisk. Set aside. Blend sugar, butter, eggs and vanilla. Add the flour mixture and chocolate chips. Mix everything together. Yields 2 1/2 dozen cookies.
Place potatoes, margarine, oil and onion in a large skillet. Add water to cover. Season with salt and pepper. Cover; cook over medium heat until potatoes are done (they will be thick like gravy) adding water as needed and stirring occasionally.
Put first 4 ingredients in a large punch bowl; mix well. Put sherbet on top.
Combine egg, salt, lemon juice and 1/4 cup Wesson oil in blender container. Blend together until mixture begins to thicken. Blend in remaining 3/4 cup oil, pouring in a thin stream until mixture is thick and smooth, about 2 minutes. Makes 1 cup.
Put all ingredients in casserole dish that's been buttered, except cheese. Cook at 350° for 1 hour. Add cheese the last 10 minutes of cooking time.
Cook pork roast in crock-pot. Take out. Cut up pork taking fat out. Drain juice. Put pork back in empty crock-pot. Add sugar, vinegar, salt, pepper and red crushed pepper to taste. Also add hot sauce or barbecue sauce. Pour about 1 to 1 1/2 cups of juice back over pork. Cook on low about 6 to 8 hours. The longer it cooks without drying out, the better it is.
Mix all together (except fruit cocktail). Put in 13 x 9-inch pan (greased). Top with fruit cocktail and sprinkle with sugar and cinnamon mixture. Bake at 350° for 1 hour.
Prepare sauce. Heat in a medium saucepan. Reserve 1/3 cheese for topping. Heat oil in a medium pan. Soften one side of tortilla; quickly turn to soften other side, 3 to 5 seconds. Drain on paper towels. Immediately dip tortilla in hot sauce. Remove at once. Place on plate and arrange either flat or rolled. Sprinkle cheese with chopped onion and place in a shallow medium baking dish. Cover with sauce and rest of cheese. Bake in a preheated 350° oven for 15 to 20 minutes, until cheese is melted.
Cook noodles according to package directions. Drain. Meanwhile in skillet, combine onions and ground beef, stirring constantly until onions are tender and meat is browned. Remove from heat. Blend in flour, pepper and salt. Add catsup, Worcestershire sauce, mushrooms and buttermilk. Mix well. Stir noodles into beef mixture. Turn into casserole and bake 25 to 30 minutes.
Bring first 4 ingredients to a boil and cook 2 minutes. Add confectioners sugar. Beat. Can be thinned with canned milk.
Grease baking pan with part of the oil. Mix all ingredients together. Bake at 350° in a large pan for 30 minutes or until golden brown and firm. Serves 15 to 20.
Mix all of ingredients. Make golf-size balls. Bake 10 to 11 minutes at 375°. Remove immediately. Cookies are very delicious and crisp.
Beat eggs in mixing bowl, add oil and sugar, mixing well. Sift dry ingredients together and add in portions to egg mixture. Add vanilla and baby food carrots. Stir in nuts. Bake in 9 x 13-inch pan (greased and floured) in 300° oven for 45 minutes to 1 hour. May substitute jar carrots with 2 cups grated carrots.
About 1/4 hours before serving: In large open roasting pan, mix soy sauce, sherry and water. Place pork chops in soy sauce mixture, turning each chop to coat well. Bake at 375° for 40 minutes. With pastry brush, baste chops occasionally with soy sauce mixture in pan. Meanwhile, in 2-quart pan, over medium heat, in hot salad oil, cook onion until done. Mix with other ingredients and pour over pork chops when done.
Combine ingredients, all but barbecue sauce, pour over meat and marinate overnight. Bake in liquid for 4 hours for 4 pounds or 5 hours for 5 pounds at 300°. Baste occasionally during baking. Cover until last hour and then remove cover and pour cup barbecue sauce over and increase temperature to 350°.
Mix all ingredients. Shape into 6 patties, each about 3/4-inch thick. Set oven control to broil and/or 550°. Broil with tops 4 inches from heat, turning once to desired doneness, 10 to 15 minutes. Top with American or Cheddar cheese. Serves 6.
In casserole dish, layer hamburg, sliced potatoes, carrots, hamburg, potatoes and carrots. Pour soup mix over all. Bake at 350° for 1 to 1 1/2 hours until potatoes and carrots are done.
Preheat oven to 325°. Brush a 10-inch spring-form pan with soft butter. Coat the pan with the superfine sugar; lightly tap out excess sugar and set pan aside. Combine 1 cup butter and remaining 2 cups superfine sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula until mixture is light and fluffy, about 5 minutes. Carefully fold in applesauce. Do not overmix. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add vanilla, brandy and apple slices and mix until combined. Transfer batter to the prepared spring-form pan.
*Sour Milk Mix: Combine 1 tablespoon lemon juice or vinegar and milk to total 1 cup. Let stand 5 minutes before using in recipe.
Partially cook potatoes in microwave and set aside. Place cooked chicken in 9x15 inch casserole dish. Add cooked potato cubes and frozen vegetables. Mix and heat soup, broth and onion. Pour soup mixture over chicken and vegetables. In a small bowl, mix milk, melted margarine, and biscuit mix. (You may want to use more biscuit mix and add milk until pouring consistency.) Pour batter over all ingredients in casserole. Bake 1 hour at 350 degrees.
Melt chocolate chips, butter and peanut butter until smooth. Pour cereal in pan and coat with chocolate mixture. Put powdered sugar in a large brown paper bag, then add the cereal mixture. Shake well. Pour into a bowl. Keep covered.
Remove stems from mushrooms. Chop and use 1/3 cup stems. Saute stems, onion and green pepper in 3 tablespoons of the margarine. Mix in remainder of ingredients, then stuff caps. Use remaining 1 tablespoon margarine to grease pan and place caps in pan. Bake at 350° for 15 to 20 minutes.
Mix well together. Mold into tiny balls. Broil for 10 to 12 minutes on cookie sheet.
Mix sugar, frozen coconut and sour cream and refrigerate overnight. Next day, prepare cake according to directions on box, making two layers. When cool, split in two, making four layers. Put together with sour cream and coconut mixture. Cover top and sides with one can of Angel Flake coconut. Refrigerate three to four days before cutting.
Saute vegetables and meat in butter; add salt and cook about 5 minutes. Cook noodles; drain and add olives and sauce to vegetable mix. Cover noodles; top with grated cheese and bake at 350° for 35 minutes. Serves 20 people.
In a large skillet, brown beef; drain. Add barbecue sauce, onion and brown sugar. Separate biscuit dough into 12 biscuits. Place one in each of 12 ungreased muffin cups, pressing dough up sides to edge of cup. Spoon meat into cups. Sprinkle each with cheese. Bake at 400° for 10 to 12 minutes until golden brown.
Mix together and bake 5 1/2 hours at 250°. Do not open oven and do not open casserole during baking time.
In a large bowl, crumble corn muffins. Add mayonnaise, green pepper, onion and celery. Fold in tomatoes. Salt and pepper to taste. Break fried, drained bacon into small pieces for topping.
Mix all ingredients together. Bake at 350° in greased pan 30 to 40 minutes or until browned.
Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heatproof handle over medium coals until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel. Season with salt. Pour off drippings, leaving skillet "greased." Separate crescent roll dough triangles. Place in skillet, pressing edges together to form bottom crust and 1-inch rim up side of skillet. Spread half of pizza sauce over dough. Spoon ground beef mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all. Sprinkle with cheese and oregano. Place skillet in center of grid over medium coals. Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.
Mix all ingredients, except cheese. Pour 1/2 batter into an 8 x 8-inch pan. Top with 1/2 of cheese. Pour remaining batter and top with cheese. Bake at 400° for 45 minutes.
Place sliced apples in a 13 x 9 x 2-inch cake pan; set aside. Place water in saucepan. Mix spices, sugar and clear jel. Make paste by using a little water in saucepan, then add to water. Bring to a boil. Pour over apples. Pour the cake mix over apple mixture. Shred the stick of oleo over the top. Bake at 350° for 35 minutes.
Beat cheese until well beaten. Add eggs, one at a time, beating well after each egg. Add sugar and extract. Beat until smooth, thick and lemon colored. Pour into greased 9-inch pie plate. Bake at 325° for 45 minutes. Cool 20 minutes.
Mix buttermilk and pudding mix together. Fold in Cool Whip, oranges and pineapple. Crush 1/2 the package of cookies and fold them into salad. Crush a few more cookies and sprinkle them over top just before serving.
Microwave milk and chips for about 40 seconds. Stir until smooth; add vanilla. Combine Graham wafer crumbs and confectioners sugar; add to chocolate mixture and mix well. Press evenly in 8-inch or 9-inch square pan. Chill.
Grind meat. Melt margarine in a Dutch oven and fry meat until brown, about 20 minutes. Add onions, celery and garlic. Stir and cook until soft. Add Worcestershire sauce, bouillon and 1 stick margarine. Stir well. Bring to a boil and simmer for about 2 hours. Season to taste. Serves 12.
In a large mixing bowl, combine ingredients. Mix well. Pour into pastry shell. Bake at 350° for 55 to 60 minutes. Yield: 8 servings.
Put everything in a blender and blend until smooth. Spray no-stick on aluminum pie pan . No need for pie crust. Pour mixture into pie pan. Bake for 30 minutes at 350° or until knife comes out clean.
Mix ingredients together. Put into jar and shake for a minute. Store in refrigerator. Shake before using.
Marinate chicken in eggs, cornstarch and 1/2 tablespoon sesame oil for 1 hour (refrigerate). Fry in hot peanut oil. Remove. Allow oil to heat again and fry once more until golden. Heat pan. Add 1 ounce oil. Cook for a bit. Add a dash or two or hot oil. Add remaining ingredients to thicken and add chicken. Heat and serve with steamed broccoli and steamed white rice.
Preheat oven to 350°. Grease an 8-inch square pan. Combine all ingredients; mix until blended. Spread in prepared pan. Bake until firm to touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve warm. Makes 4 to 6 servings.
Cut biscuits in quarters. Place in two round cake pans. Melt butter and Blue cheese. Pour over biscuits. Bake at 400° for 12 to 15 minutes or until brown. Serve hot.
In 3-quart saucepan or Dutch oven, brown half the meat at a time. When all meat is browned return to pan. Stir in next 10 ingredients. Cover and cook on low for 1 1/2 hours or until desired tenderness. Blend cornstarch and water. Stir into sauce mixture and cook until it is thick and bubbly. Serve with cooked noodles. Garnish with carrot curls and a little parsley. Easy but good!
Melt 1 stick oleo in skillet and saute medium chopped onion and bell pepper (optional) until tender. Add the Ro-Tel tomatoes, cream of chicken soup and Cheddar cheese. Add chopped chicken and drained spaghetti. Keep heat low until the cheese melts. Pour in 9 x 13-inch casserole and bake at 350° for approximately 25 to 30 minutes.
Dissolve strawberry and lemon gelatins in boiling water. Add cold water, pineapple juice and ginger ale. Refrigerate until partially set. Stir in cranberry sauces, crushed pineapple, applesauce and walnut meats. Pour into a 7 1/2 x 11-inch pan or 10-cup gelatin mold. Allow to set until firm.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well. Cook over boiling water, stirring constantly until thickened. Reduce heat and cook stirring occasionally for 5 minutes. Remove from heat and add vanilla.
Dissolve gelatin in boiling water. Cool slightly and set aside. Beat cream cheese until smooth. Gradually add gelatin and beat well. Stir in remaining ingredients. Yields 12 servings. Use a 12 x 8 x 2-inch pan.
Take raisins and water, boil 5 minutes. Cool. Mix all ingredients with 1/3 cup liquid from raisins. Drop by teaspoon on baking sheet and bake at 350° for about 12 to 15 minutes. Yields about seven dozen.
Cook broccoli for 5 minutes in boiling salted water. Drain well. Combine all but crackers, cheese and margarine. Pour broccoli mixture in 2-quart casserole bowl. Sprinkle top with cheese, then on top of cheese sprinkle with crackers and dot with margarine. Bake at 350° for 30 minutes.
Dissolve yeast in warm water and sugar. Let stand 10 minutes. Add remaining ingredients. The dough will be softer than bread dough. (When the dough no longer sticks to the bread board on which it is being kneaded, it will have enough flour.) Let rise until double in bulk. Pinch off small balls of dough and place on a greased baking sheet. Then place a smaller ball on top of each bun. Press down to help seal. Let rise until double. Bake at 375° about 15 minutes or until nicely browned.
In a bowl, layer the ingredients in order listed, spreading the mayonnaise, salt and sugar over top. Cover and refrigerate overnight.
In a small bowl, combine onion, mustard, marjoram, rosemary and black pepper. Spread this herb mixture on all sides of the roast (up to 3 pounds). Cover and refrigerate from 2 to 24 hours before meat is roasted or grilled.
For one 17 1/2 x 11-inch baking pan (48 brownies), you will need:
Pare apples and slice thin. Combine sugar, flour (or tapioca) and cinnamon; mix with apples. Line pie pan with shell and fill with apples. Top with crust. Sprinkle with sugar. Bake at 350° for one hour or until apples are done.
Thaw spinach and drain. Mix all ingredients together. Chill overnight. Serve with pumpernickel bread or rye. Hollow out bread and place dip in hollow. Place torn pieces from center around loaf.
Brown meat and onion, then add rest of ingredients and simmer one half to 2 hours.
Heat 1/4-inch of water in a large saucepan over high heat until boiling. Cook spinach, tossing quickly until wilted, about 1 minute. Drain and allow to cool slightly; squeeze out as much liquid as possible. Chop very fine and set aside.
Sift the dry ingredients together. Set aside. Beat the eggs; add the milk and melted butter. Add the dry ingredients and stir well. Spread the batter in a buttered 9-inch pie pan. Cook in a preheated 375° oven for about 30 minutes or until lightly browned around the edges.
Combine cream cheese, sugar, sour cream and vanilla. Beat until smooth. Add Cool Whip. Mix well. Spoon into two graham cracker pie crusts. Cool. Top with strawberries.
Sift together flour and salt; add shortening and cut until mixture resembles corn meal. Combine egg, vinegar and water and add flour mixture. Stir lightly with a fork until dough follows fork in the bowl. Form into 4 balls and chill. Makes two 9-inch double pie crusts.
Place rice in bottom of 11 x 9-inch baking dish. Mix soups and milk and pour on top of rice, mixing a little with a fork. Place cut-up chicken on top of rice. Sprinkle onion soup mix over chicken. Cover with foil and bake at 325° for 2 hours or 275° for 3 hours.
Dissolve jello; cool to lukewarm. Add raspberries and applesauce. Let set.
Slice Mozzarella cheese and tomatoes thinly. Arrange on a platter, alternating tomato and Mozzarella cheese slices. Chop fresh basil and sprinkle on top of tomatoes. Drizzle Italian dressing over all.
Beat eggs. Add melted butter; mix thoroughly. Add sugar, vanilla and milk. Mix in bread cubes. Add raisins, if desired. Bake in a greased 9 x 13-inch pan at 300° for 50 minutes.
In saucepan, simmer cream for 10 minutes to thicken slightly. Reduce heat to low and gradually add cheese, stirring constantly until it is melted; set aside.
Sprinkle the cabbage, onion and green pepper with sugar; don't stir.
Combine ingredients in a small bowl or jar with a cover. Sauce needs to be mixed thoroughly or shaken vigorously in jar.
Combine sour cream and baking soda; set aside. Cream butter and sugar. Add eggs, vanilla and salt. Mix. Add flour and baking soda alternately with sour cream mixture. Pour in 9-inch greased pan.
Line muffin tins with paper baking cups. Mix all ingredients together well. Fill baking cups and freeze until firm. Let stand at room temperature a few minutes before serving.
In top of a double boiler, sift together cocoa, flour, sugar and salt. Add milk and beaten egg yolks; cook until thick, stirring constantly. Add butter and vanilla. Pour into baked pie shell. Top with beaten egg whites for meringue. Bake until meringue is golden brown.
Mix last two ingredients together. Soften yeast in warm water in mixing bowl. Add 1 teaspoon of sugar and let stand 5 minutes to activate yeast. Add shortening, potatoes and 2 cups of flour in bowl together, along with eggs and sugar. Then add enough flour to make come away from the bowl (just slightly stick to the touch of the finger). Put in a greased plastic bag. Add 1 teaspoon of oil to inside of bag. Store in refrigerator until ready to use. Bring out and turn onto a floured pastry cloth or cabinet top. Flatten to 1/2-inch. Cut into desired shapes and place on greased cookie sheets. Let double in bulk for about 1 1/2 hours. Bake at 400° for 15 to 30 minutes.
In large heavy saucepan cook meat until no longer red. Drain. Add salt and flour; blend over low heat. Add water; increase heat to medium. Add potatoes, onion, beef base, garlic and salt. Cook until potatoes are cooked not mushy. Add chopped green chili to taste. Boil for 1 minute more, then serve.
Simmer scallops in small amount of water for 2 to 3 minutes if small scallops and 5 minutes if larger. Drain and save liquid. Cut up scallops and add to butter which is creamed with seasonings and 1/3 cup reserved liquid. Let stand 1/2 hour in baking dish. Cover with buttered crumbs and bake at 350° for 20 minutes.
Prepare pie crust for a 9-inch pie. Heat oven to 350°. In a large bowl, beat the brown sugar and margarine at high speed until fluffy. Add corn syrup and vanilla. Beat at medium speed until smooth. Beat in eggs, one at a time, blending well after each addition. Stir in cashew nuts. Pour into crust lined pie pan. Bake at 350° for 45 to 50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Makes 8 servings.
Season turkey well with salt, pepper, poultry seasoning, Season-All and cayenne pepper. Stuff turkey with celery, onions, bell peppers, jalapeno peppers and sausage. Place in foil lined heavy roaster and pour on turkey salad dressing, beer, white wine and vinegar. Cover with foil and cook on grill with full bag of charcoal 4 to 6 hours or in 400° oven. Baste every 30 to 40 minutes.
Break apart sausage and brown in ungreased skillet, pouring off excess fat. Remove from burner.
Fry bacon until limp (half done). Remove from pan and saute onion in bacon grease. Cut up bacon and mix with other ingredients. Bake at 325° for 45 to 55 minutes. Serves 6.
Brown the chicken until done. Thaw vegetables and lightly saute. In a large casserole dish, add chicken in bottom and cover with vegetables. Add the cream of broccoli soup and milk. Stir to mix. Bake 30 minutes at 375° until bubbly.
Warm sugar, shortening, 2 cups water and salt in microwave until shortening is dissolved and let cool. Combine yeast, sugar and 3/4 cup warm water. Let rise for 10 minutes. Mix all ingredients together with egg. Add 1 cup at a time the flour, 7 to 8 cups flour in all. Grease same bowl and let rise until doubled. Punch down dough and make into bread or rolls and let rise once again. Bake at 350° until brown.
Combine ground beef, refried beans, oregano and cumin; mix well. Fill uncooked manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picante sauce or taco sauce; pour over manicotti shells. Cover with vented plastic wrap. Micro-cook in a counter-top microwave oven on High for 10 minutes, giving dish a half-turn once. Using tongs, turn shells over. Micro-cook, covered, on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once. Combine sour cream, green onion and olives. Spoon down center of casserole; top with cheese. Micro-cook, uncovered, on High 2 to 3 minutes or until cheese melts. Makes 4 servings.