HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle yeast on warm water. Stir until blended. Stir in 2 teaspoons sugar; set aside. Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture; mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl; turn to bring grease side up. Cover. Let rise to double in size. Punch down. Turn out only lightly floured surface; knead a few times. Divide into 2 equal portions. Shape into loaves in two well greased loan pans. Bake at 350° for 30 minutes. Remove from pans to rack.
Brown in butter almonds and sesame seed. Sprinkle seasoning package over salad.
Cook very young, small green beans (whole) for 10 minutes. Chill in ice water. Pack in pint jars. Add to each jar:
In a large mixer bowl with electric mixer at medium speed, cream shortening and sugar until light and fluffy. Beat in egg, milk and vanilla and almond extract until well mixed. Wrap and refrigerate until firm. Preheat oven to 350°. Roll dough onto lightly floured surface to 1/8-inch thickness. Cut out dough with star-shaped cookie cutter. Place on ungreased cookie sheet. Bake 10 minutes or until lightly browned around edges. Cool on wire racks. Ice and decorate as desired.
Sprinkle chops with salt and pepper and dredge in flour. Brown chops in oil. Arrange in baking dish with a lemon slice on each. Mix catsup, water and brown sugar. Pour over chops. Bake uncovered 45 minutes in a 350° oven. If sauce cooks down too much, you may need to add a little water.
In a large saucepan, cook onion and green pepper in 1/2 cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder (salt, if desired), pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Makes 7 servings (11 grams protein; 1 gram fat and 0 cholesterol).
Mix together softened butter and both sugars; beat well. Add vanilla and eggs; beat well. Add flour, soda and salt; mix well. Stir in chocolate chips, nuts and coconut.
Drain juice from pineapple chunks into a small bowl. Slice bananas into juice; set aside. Preheat oven to 375°. Prepare cookie dough according to package directions. Lightly grease a 12-inch pizza pan. Press dough into pizza pan about 1/8-inch thick. Bake 12 to 15 minutes or until edges begin to brown. Cool on a rack.
Bring to a boil the sugar and water. Add jello and stir well. Add extract, pineapple juice and water. Mix well. Freeze at least overnight. Thaw 4 to 6 hours before serving. Serves 40. Makes 2 gallons.
Spray pan with nonstick spray. Mix soup, mayo, curry powder and lemon juice. Layer broccoli in bottom of baking dish; cover with chicken. Spread sauce over chicken. Sprinkle grated cheese over sauce. Melt butter and mix with bread crumbs. Sprinkle over cheese. Bake at 350° for about 30 to 35 minutes.
Prepare mashed potatoes as normal. Saute cabbage in butter with the salt and pepper. Add to mashed potatoes. Whip until mixed.
Soak cut up cucumbers in lime and water for 12 hours or overnight. Next, wash 3 times in clean water and soak in ice water for 3 hours. Bring vinegar, sugar, salt and spices to a boil. Add cucumbers and soak for 5 or 6 hours or overnight. Bring mixture and cucumbers to a boil after soaking and simmer for 35 minutes. Put in jars and seal.
Heat margarine in skillet. Mix flour, salt, pepper and thyme in plastic bag. Shake pieces of chicken in seasoned flour mixture and brown thoroughly in margarine in skillet.
Brown together the hamburger, green pepper and salt and pepper to taste. Add the tomato paste and 3 cans of water. Stir. Add the tomato sauce. Stir in the beans in chili sauce. Add the spices. Cook in crock-pot on low for at least 1 hour or more.
In a bowl, toss together potatoes, onion and oil. Stir in red pepper, garlic, parsley, salt, rosemary and pepper. Brush a 12-inch pizza pan with oil. Spread pan with potato mix. Bake at 450° for 15 minutes, or until tender, brown and crisp. Sprinkle with cheese; bake 5 to 8 minutes longer or until golden brown. Makes 6 servings.
Mix sauerkraut, sugar and salad oil. Stir well and let stand several hours. When ready to serve, add green pepper, celery, onion and pimentos.
Mix crumbs and candies. Scoop ice cream into 4 balls. Roll each in crumb mixture. Place in serving dish. Serve immediately or freeze until serving time. Makes 4 servings.
Preheat oven to 400°. Put all ingredients in blender. Put milk in first. Mix until all ingredients are blended completely. Pour in 10-inch solid pie pan. Bake at 400° for 15 minutes. Turn oven down to 350° and bake until brown 25 to 35 minutes. Will puff up while baking, but flatten out when out of oven.
Heat chili in 2-quart Corning Ware dish. Combine egg and milk in small bowl. Add corn bread mix. Pour over chili. Sprinkle with cheese; bake at 400° for 25 to 30 minutes.
Blend butter, garlic powder and paprika in small bowl until smooth. Spread on rolls.
Brown ground beef; drain. Add chili or taco seasoning and water. Simmer until blended. Pour into a 2-quart baking dish. Spread softened cream cheese on top of beef mixture. Cube Monterey Jack cheese over cream cheese. Bake at 350° until bubbly or place covered in microwave for 3 to 4 minutes on High. The beef may be browned in the same dish in microwave.
Heat oven to 450°. Grease a 9 x 13-inch pan. Arrange raw, quartered potatoes in pan. In a bowl, stir together oil, garlic, rosemary, thyme, salt and pepper. Pour over potatoes. Toss to coat. Bake, uncovered, about 25 minutes, stirring often, until brown and tender. Serves 8. Contains 126 calories per serving.
Saute onion and garlic in bacon drippings in skillet until tender (do not brown). Stir in celery, brown sugar, molasses, tomato sauce, chili sauce, salt, pepper and Tabasco sauce. Simmer uncovered 20 minutes.
Cut off greens. Do not cut too close to beet. It will bleed. Wash beets. Do not cut up. Cook till tender in boiling water, about 30 minutes. Cool. Peel and slice. Put in clean pot. Add about 1-2 cups water. Simmer on low heat to make red liquid.
Mix butter and eggs together until well combined. Add buttermilk and vanilla and mix well. Combine flour, sugar and salt and stir into the liquid. Pour into unbaked pie crust. Bake until set and lightly browned, 40 to 45 minutes. Let cool to room temperature on a rack. Serve at room temperature or chilled.
Melt butter in frying pan. Add onion and celery. Saute until clear. Remove from heat. Mix with soup, cheese and broccoli. Last, add rice. Put in baking dish that has been sprayed with nonstick cooking spray. Bake at 350° for 30 minutes.
Cook and stir ground beef and onion in a 10-inch skillet until beef is brown; drain. Stir in taco sauce, beans and 1 cup cheese. Heat, stirring occasionally, until cheese is melted. Pour into serving dish. Sprinkle remaining cheese on top in a ring. Serve with tortilla chips or crackers.
Place chicken in large pan; sprinkle with lemon juice, pepper and salt. Allow chicken to bake for about 15 minutes at 350°. In bowl, mix honey Dijon, peas and pecans together. Add to chicken; cook until chicken is done.
Mix taco seasoning with sour cream and mayonnaise. Layer on platter: bean dip, avocado, sour cream and mayonnaise mix, onions, tomatoes and olives. Top with cheeses. Serve with taco chips or corn chips.
Break pretzels up. In another bowl blend olive oil, ranch mix, and garlic powder. Pour over pretzels let set 1 hr. Mix every 15 minutes. Preheat oven to 350°. spread on a baking sheet. Bake 10 minutes cool and serve.
Blend in blender, Blue cheese and cream cheese. Add heavy cream. Add remaining ingredients. Fold in with spoon 1/4 cup additional Blue cheese, crumbled into large chunks.
Cut strips of bacon into 3 parts. Wrap 3-4 beans with bacon strip and secure with a toothpick. Place bundles into baking dish and pour dressing over them. Bake at 350 degrees until bubbling.
Combine all ingredients and chill in fridge overnight. May also use commercial Italian salad dressing if you prefer.
Blend eggs and cream cheese. Add sugar and vanilla; blend until semi-smooth. Add sour cream until smooth and creamy. Butter bottom and sides of spring pan. Put in graham cracker crumbs (any recipe on boxed crumbs is okay) bottom and half way up sides. Bake in 350° preheated oven for 1 hour. Shut off oven after 1 hour and leave cheesecake in for 1 more hour. Remove and refrigerate. Best if done 24 hours prior to serving. Cover top with cherries, raspberries or blueberries if desired. Yummy!
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Dissolve coffee powder in water (mixture will be thick). Beat butter and brown sugar in a large bowl with electric mixer until pale and fluffy. Beat in egg, vanilla and coffee mixture. Stir in flour until blended. Stir in pecans and chocolate chips. Spread in prepared pan. Bake 40 to 45 minutes until a pick inserted in center comes out clean. Cool in pan on wire rack. Cut crosswise in 8 even strips. Cut strips in thirds. Makes 24.
Crumble corn bread and biscuits in large bowl. Add remaining ingredients. Pour in well-greased pan and bake at 350° until done.
Mix all ingredients together; refrigerate until use. Use as a dip, on crackers, or my favorite, as a steak sauce.
Saute onion in butter in a large saucepan until tender. Add flour and seasonings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add 1 1/2 cups of the cheese, stirring until cheese melts. Add ham and potatoes, tossing gently. Spoon into a greased 2 quart shallow baking dish. Bake uncovered at 350° for 25 minutes. Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes. Makes 6 servings.
Heat oven to 375°. Heat chicken in large skillet which has been coated with nonstick cooking spray over medium heat for 2 minutes, stirring occasionally. Stir in bell pepper and onion. Cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake 30 to 35 minutes or until light golden brown. Serves 10.
In blender container, combine all ingredients; blend until smooth. Stir in 1/4 cup plain yogurt and 1 tablespoon of parsley. Serve over baked potato. Makes 2/3 cup. Contains 11 calories per tablespoon.
Prepare cake mix according to the box. Grease cake pan. Pour in can of peaches; spread evenly on pan. Pour cake batter on peaches. Add chopped nuts to batter. Bake in preheated oven at 350° for approximately 45 to 50 minutes.
For crust, in a bowl, combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread mixture in a shallow baking pan. Bake in a 350° oven for 20 minutes, until golden brown, stirring occasionally. Spread 2/3 of the crust mixture in a 13 x 9-inch pan. Set aside.
Scald milk and add water and ground cornmeal. Stir constantly. Cool. Add salt and egg yolks, mixing well. Heat oven to 350°. Melt oleo in baking dish and coat sides. Beat egg whites until peaks form and fold into corn meal mixture. Put in baking dish and set in pan of hot water. Cook 45 minutes to 1 hour or until set.
Spread softened cream cheese on plate or tray. Crumble crab over top. Pour cocktail sauce on top and serve immediately. To be spread on crackers. This should be prepared just before serving.
Mix all ingredients in order in which they are given. Butter a loaf tin and pack them into it. Bake in a 350° oven for 45 minutes.
Preheat oven to 350°. Spray 10-inch tube pan with Baker's Joy. Coat pan evenly with 2/3 cup of nuts; sprinkle nuts with 1 tablespoon sugar. Set aside. In a small saucepan, melt butter, stirring occasionally, until golden brown. In large bowl, combine browned butter, sugar, brown sugar, eggs and vanilla. In large bowl, combine flour, baking powder and soda. Add to butter mixture alternately with milk. Pour in greased pan. Sprinkle with remaining nuts. Bake 40 minutes. Cool in pan 10 minutes. Remove from pan.
Melt sweet chocolate and butter in double boiler. Stir and cool. Beat eggs until foamy. Add sugar, 2 tablespoons at a time. Beat 5 minutes with electric mixer. Stir in chocolate well. Add dry ingredients, blending well. Add pecans. Drop by teaspoonful on greased baking sheet. Bake 8 to 10 minutes at 350°.
Preheat oven to 425°. On lightly floured surface, roll pastry to 12-inch circle. Place a 9-inch pie plate. Turn under edge; flute. Bake 5 minutes. Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth. Add nuts. Spread 1 cup caramel mixture on bottom of crust, set remaining caramel mixture aside. Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust. Bake 15 minutes. Reduce oven temperature to 350°; continue baking 40 to 50 minutes or until set. Cool. Stir reserved caramel mixture and milk over low heat until thoroughly heated. Spread 1/4 cup over top of pie. Serve remaining caramel sauce with pie. Makes 6 to 8 servings.
In a large bowl, sift together flour, sugar, baking powder, salt and nutmeg. Combine eggnog, egg and butter. Add to the dry ingredients and stir until blended. Add nuts and fruit. Bake in a loaf pan 60 to 70 minutes in a 350° oven. Cool on a wire rack. Freezes well. Makes 1 loaf.
Combine first 7 ingredients in a small bowl; stir well and set aside. Coat a wok with oil and place over medium-high until hot. Add peas, carrots, chicken and tofu; stir-fry 4 minutes or until chicken is done. Add wine mixture, green onions and peppers. Stir-fry one minute. Serve over rice. Serves 2.
Mix last 7 ingredients together, mixing flour with the soup (to prevent lumps). Pour over cooked potatoes. Bake 1 to 1 1/2 hours at 350° or 30 minutes in microwave.
Mix cornstarch and sugar with water. Bring to a boil. When thickened, add wild strawberry jello mix. Add strawberries. Put in refrigerator to cool. Then pour into crust. Add Cool Whip.
Preheat oven to 375°. Mix will be hard to stir. Make balls or drop teaspoon size drops on cookie sheet. Drop about 2 inches apart. Cook approximately 8 minutes.
Combine milk, coconut, 1 package Jell-O, almonds, sugar and vanilla; mix well. Shape mixture in strawberries. Roll candies in remaining Jell-O, coating thoroughly. Let candy dry until firm. Make leaves with icing on top of candies. Yields 48.
Mix all ingredients together in bowl until well blended. Pour into 9 x 13-inch pan. Freeze. Let set at room temperature at least 30 minutes before serving.
Place beans in a 3-quart casserole (round, oblong, glass or disposable aluminum, whatever, just as long as it's ovenproof). Cook bacon slices in frying pan until crisp. Drain on paper towels. Break into nice size bits and pieces. Discard 1/2 the bacon drippings. Pour remaining drippings into the casserole. Add the rest of the ingredients. Stir until blended with a wooden spoon. Bake, uncovered, 30 to 45 minutes, until it's heated through. If you like a nice crust over the beans, don't stir them. If you like your beans without a crust, stir them once or twice during cooking time.
Mix all ingredients, except water. Add enough water to achieve a smooth consistency. By teaspoon or tablespoon, drop into deep fat. Fry until golden brown. Serve with fish or greens.
Cook first 4 ingredients together to 236°; remove from heat. Add oleo. Beat and add lots of nuts. Drop from spoon. Keeps indefinitely.
Cook broccoli and place in 3-quart casserole. Cover with chicken. Mix next 4 ingredients and pour over chicken. Cover with cheese. Melt butter and stir in cracker crumbs. Top casserole with cracker crumb mixture. Bake at 350° for 30 to 40 minutes.
Drain fruit and save 1 1/2 cups juices. Mix sugar, salt and flour in medium saucepan. Add 1 1/2 cups fruit juice and butter. Cook over medium heat until thickened. Place fruit in a 2-quart buttered oblong baking dish. Cover with sauce. Bake in a 350° oven for 1 hour. Serves 10 to 12.
Heat oven to 325°. Grease and flour a 10-inch spring-form pan. With all ingredients at room temperature, mix all in one large bowl until well blended. Bake for 1 hour. Turn oven off and open the oven door; leave cake in for 1 more hour. Chill. May top with apricot or strawberry preserves.
Separate biscuit dough. Cut hole in center of each biscuit. Fry biscuits and holes, a few at a time, in 1/2 to 1 inch of hot shortening or oil (375°), or use deep-fryer. Cook until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. Sprinkle with sugar or cinnamon sugar, or ice with homemade or prepared chocolate icing. Serve while warm.
Mix cornstarch with water. Cook until thick, stirring constantly. Add Jell-O and mix well. Cool. Add Equal to strawberries. Add strawberries to Jell-O mixture. Pour into cooked or graham cracker crust. Serve with Cool Whip.
Brown hamburger and onions; drain. Oil a 4-quart casserole dish. Layer: ground beef with onions, cream of mushroom soup, broccoli and Tater Tots. Repeat until dish is full. Preheat oven to 325°. Cook for 30 minutes, uncovered.
Bring water to a boil. Add potatoes, onion, garlic and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15 to 20 minutes or until potatoes are tender, but not mushy. Cool slightly. Remove 2 cups of potatoes from stock and set aside. Blend remaining chowder in small increments. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring to insure that chowder does not stick for 5 minutes.
Combine all ingredients, except yams, in a saucepan. Cook, stirring until thickened. Arrange yams in baking dish. Pour sauce over them. Cover and bake 20 minutes at 350°. Uncover and bake 15 minutes longer.
Mix all ingredients and pour into greased and floured 9 x 13 inch cake pan. Bake at 350 degrees for 35 minutes.
Blend together all of the ingredients. Store in a covered container in the refrigerator. Brush chicken or meat with mixture while barbecuing or cooking. Yields approximately 2 cups.
Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly and bring to a boil. Remove from heat and puree in a blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat but do not boil. Serve, garnished with peanuts. This soup is also good served ice cold. Makes 10 to 12 servings.
Cook potatoes until just tender. Cool and cut into bite-size pieces. In a very large bowl, stir salad dressing, vinegar, mustard, lemon pepper and dill. Gently fold in potatoes, eggs, artichoke and onion. Cover and chill 4 to 24 hours. Makes 16 servings.
Blend together all ingredients, except parsley and cayenne pepper. Top with parsley sprigs and dash of cayenne pepper. Serve as dip for corn chips or potato chips.
Mix mayonnaise and sugar together and set aside. Layer lettuce, peas, onion, bell pepper and celery. Top first with mayonnaise mixture, then bacon and then Parmesan cheese. Chill overnight.
Mix brownie mix according to directions on package. Divide brownie mix into 2 unbaked pie crusts. Bake 15 minutes or until pie crust is brown. Combine peanut butter and 8 ounces cream cheese with 1 cup milk until smooth. Gradually add rest of milk. Add pudding and blend until thick. Pour over baked brownie mix in pie shell. Refrigerate. Top with whipped cream or Cool Whip. Sprinkle with cut up Reese's peanut butter cups.
Mix ingredients in a large storage container. For each cup of hot water, use 1/3 cup of mix.
Combine ingredients and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Cook carrots. In small pan, mix well sugar, cornstarch, ginger and salt. Stir in orange juice. Cook over medium heat until thick and bubbly. Boil 1 minute. Remove and stir in butter. Drain carrots and toss with sauce. Garnish with slices of orange.
Cut and remove tips from chicken wings. In saucepan mix sauces, 1 tablespoon butter, garlic powder and sugar. Heat to boiling. Let simmer for 20 minutes while wings are cooking. Place butter (1 stick) on cookie sheet and melt in oven. Lay wings on melted butter to coat both sides. Place back in oven for 20 minutes at 325°. Remove cookie sheet from oven and pour 1/2 of barbecue sauce over wings; return to oven and bake another 30 minutes. Turn on broiler for a few minutes to brown. Serve with leftover sauce. Can be put into crock-pot when cooking process is complete and kept warm. Super! Always a hit!
Pour boiling water over chopped beef and let stand 5 minutes. Drain. Stir in soup to a creamy consistency. Add milk, cheese and onion. Stir gently and add macaroni. Put in 1 1/2-quart baking dish. Store in refrigerator, covered, for 3 to 4 hours or overnight. Bake, uncovered, for 1 hour at 350°.
Combine cracker crumbs and butter. Alternate layers of oysters and crumbs in an 8-inch square pan, sprinkling each layer with a dash of salt, pepper and nutmeg. Mix together oyster liquid with milk and pour over casserole, then top with crumbs. Bake at 350° for 1 hour.
Mix above ingredients except cake mix; place in refrigerator. Let stand overnight. Bake cake mix. Let cool. Spread on filling. Sprinkle top and sides with flaked coconut if desired.
Combine all ingredients into a stiff dough. Roll 1/4-inch thick and cut in strips. Place on cookie sheet and bake at 300° until light brown.
Cream butter; add flour and next 3 ingredients, mixing until well blended. Stir in cereal. Shape mixture into 1-inch balls. Place balls about 1-inch apart on ungreased baking sheets. Flatten each ball with a fork dipped in flour. Bake at 325° for 20 to 22 minutes or until lightly browned. Let cool completely on wire racks. Yield: 5 1/2 dozen.
Place pickles back in jar and cover with onion and pickling spice. Boil together the water, sugar and vinegar and pour over pickles in jar. Seal and refrigerate for a few days.
Prepare mushrooms and onion. Heat 2 tablespoons butter in a saucepan. Add onion; cook briefly, stirring. Add mushrooms. Sprinkle with salt and pepper; stir. Add rice; stir to blend. Add bay leaf and chicken broth; bring to simmer. Cover; cook for 17 minutes. Swirl in remaining tablespoon of butter and the cheese. Remove bay leaf. Serve. Makes 4 servings.
Mix first 4 ingredients with mixer. Pour into three 8-inch prepared round cake pans. Bake at 350° for 20 minutes. Cool.
Cook the rice in dressing and water mixed together. Cool then add frozen peas, olives, onions, celery, water chestnuts and mayonnaise. Refrigerate overnight.
Layer crescent rolls in bottom of a 13 x 9-inch pan. Bake at 350° until golden. Cool.
Beat eggs; add milk and crumbled bread and let soak. Mix all ingredients except bread crumbs. Shape into 1/2 inch thick patties. Coat with bread crumbs. Fry in skillet. Mix mushroom soup with water and pour over fried patties. Heat until bubbly. Serve with mashed potatoes or rice.
Mix all of the above ingredients together. Take 1 stick of butter, melt in 13 x 9-inch pan. Pour mixture over butter. Mix 1 cup of self-rising flour with 1 cup of milk. Pour over top of mixture. Bake 1 hour at 350°.
Mash 12 bananas with a fork. Beat 8 eggs with a fork. Put in first bowl and mix. In second bowl put flour, sugar, salt and baking soda. Add banana mixture to second bowl and stir well. Put in a greased pan and bake at 350° for 1 hour.
Mix oil and eggs with cake mix and beat together. Add nuts and coconut; beat well. Fold in thawed strawberries and blend in well. Bake in 3 (8-inch) layers at 350° until done.
In a large pot, melt butter; cook onion and green pepper until tender. Add water, potatoes and seasonings. Cover and simmer for 1/2 hour or until potatoes are done. In small bowl, make paste of flour by adding a few drops of water. Pour into pot. Add corn (undrained) and ham. Heat through, but do not boil as it will curdle. Enjoy!
Combine ingredients into large pot (6 quart). Cook on high for 3 hours then turn down heat to simmer for 2 hours. Makes 3 1/2 quarts of spicy clam chowder.