HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water; add cottage cheese and egg. Add remaining ingredients and knead lightly. Let rise until double in bulk. Punch down and knead. Put into greased 1 1/2-quart round baking dish. Let rise about 1 hour. Bake in 300° oven until golden brown, about 45 minutes. Brush with butter and sprinkle with salt.
In large bowl, mix cottage cheese and orange Jell-O. Add oranges and pineapple. Stir. Add Cool Whip and stir mixture. Refrigerate 4 or 5 hours before serving.
In double boiler, melt chocolate chips, sour cream and powdered sugar together. Let cool. Then layer tortillas and chocolate mixture, spreading thinly on tortillas. Refrigerate 8 hours.
Put water and cranberries in heavy pan and cook until they pop. Add the raisins and chopped orange; cook 5 minutes. Add sugar and cook until thick jelly stage. Remove from heat. Add black walnuts. Serve as side dish when cool or place in jars and seal.
Sift flour, with baking powder and salt. Cut in butter until fine. Combine with milk and food coloring. Add to flour mixture. Stir until moist. Knead on floured surface 12 times. Roll to a 12 x 9-inch rectangle. Combine olives, almonds and reserved meat. Spread over dough. Roll up starting with a 12-inch side cut into 1-inch pieces. Place meat mixture in 12 x 8-inch or 11-inch round baking dish. Top with biscuits. Bake at 425° for 25 to 30 minutes.
Boil the chicken breasts in water to cover with the celery and onion. Mix together the soup, sour cream and poppy seed. Cut the chicken into bite size pieces and put in a 9 x 13-inch ungreased pan. Pour soup mix over chicken. Take the crackers and crush. Mix with the melted margarine. Crumble over top of soup mixture. Bake at 350° for 35 to 45 minutes.
Mix oil with dressing and dill weed and pour over crackers. Shake to coat.
Put all ingredients together. Cover. Bake 2 hours at 350°. Check and stir after 1 hour.
Mix cake mix as directed, fill paper cups. Cream 8 oz. cream cheese, sugar eggs stir in chocolate chips. Drop 1 tsp. in each cupcake. Bake at 350 degrees for 15- 20 minutes. Can frost with powdered sugar frosting.
Put zucchini in a 2-quart baking dish. Cover with plastic wrap. Cook on High for 5 minutes or until tender-crisp. Stir in mushrooms, cook 5 minutes. Drain off liquid. In a bowl, mix egg with cottage cheese, 1 cup Mozzarella cheese, the Parmesan cheese and parsley. Spread about 1/2 cup of spaghetti sauce over bottom of baking dish, cover with half of noodles. Sprinkle with 2 tablespoons of bread crumbs. Layer with half of zucchini mixture and then half of cheese mixture. Repeat, spread spaghetti sauce and the 1/2 cup of Mozzarella cheese over top. Loosely cover with waxed paper, cook in microwave on High 15 minutes, until heated through.
Mix and drop by spoonful into hot greased pan and fry on medium heat until done. Heat may have to be lowered. Some pans may stick. I use a Silverstone coated pan.
Heat oven to 350°. Mix all ingredients, except 2 tablespoons onion and red pepper, until well blended. Spoon into 9-inch pie pan or quiche dish. Bake for 25 minutes. Sprinkle with remaining onion and red pepper.
Bring broth, spinach and onion to boil. Reduce heat to low, cover and cook 5 to 7 minutes (longer if spinach is still frozen). In separate bowl, blend flour and evaporated milk. Pour into broth mixture and cook until thick. Add cheese and cook until cheese is melted.
Dissolve each Jello pkg. in 1 1/2 cups hot water. Put in separate dishes and let set until very firm. Dissolve 1 pkg. Knox gelatine in 1/4 cup cold water. Add this to 1 cup hot pineapple juice. Stir until dissolved. Set aside to cool.
Mix sugar, syrup and water in saucepan. Cook over low heat, stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until a drop cracks in cold water. Wash away crystals with wet cloth; remove from heat. Add coloring and flavoring. Pour into buttered 9-inch pan. Set outside on cold day, cool and crack.
Wash rabbit and pat dry. Wipe with vinegar. In skillet, saute rabbit and onions in oil with bacon and seasoning. Add chicken broth and simmer until tender. Add raisins and chocolate and cook for an additional 11 minutes.
Mix sugar and evaporated milk in saucepan; bring to boil; boil 6 minutes. Remove from heat. Beat in butter, chocolate chips and vanilla; beat 10 minutes. Stir in walnuts. Place in greased 9 x 9-inch pan. Cool and store in refrigerator.
Mix well. Bake slowly at 350° for 35 to 40 minutes.
Wash beans. Cover with 4 cups water and let stand 2 hours. Drain. Combine beans and 4 cups water in large pan and simmer, covered, about 1 hour. Fry bacon with onion. In bean pot or ovenproof dish, combine beans with liquid and rest of ingredients including bacon grease. Cook and bake for 2 1/2 to 3 hours at 350° until beans are tender. Stir occasionally, adding water if necessary. Remove cover last 30 minutes to brown; do not stir. Serves 6 to 8 people.
Microwave 2 minutes. Add almonds. Cook for 2 minutes. Let stand for 2 minutes. Serves 4.
Drain fruit, reserve juice. Measure juice using 2 cups. Heat to boiling, dissolve jello. Use remaining juice and Coca-Cola to 2 Cups. Add, stir in. Cool until syrupy. Cut cherries when gelatin has begun to set. Stir in fruit and nuts. Mix in cream cheese, powdered sugar and Cool Whip with beaters. Spread on set jello.
Mix together crackers, 1/2 cup sugar and chopped nuts. Fold cracker mixture into egg white mixture. Bake in a greased pie plate at 350° for 20 minutes. Let cool. Top with Cool Whip and grated chocolate.
Mix ingredients together and place in a 9 x 13-inch pan. Bake in a 325° oven for 30 to 40 minutes. Delicious even without frosting.
Boil chicken until done, adding salt and pepper to taste and 1/2 stick of butter (margarine). Take all meat from the bones. In a casserole dish, add a layer of chicken, a layer of yellow rice, then a layer of cream of chicken soup, then a layer of chicken and a layer of rice, then a layer of cream of mushroom soup, another layer of chicken, and a last layer of yellow rice. Then add crushed Ritz crackers mixed with 1/2 stick of melted butter as a top layer. Add some broth to casserole. Cook at 325° for 30 to 45 minutes.
Preheat oven to 350°. In 9 x 13-inch pan, mix margarine, flour and pecans. Press evenly over bottom of pan for crust. Bake 25 minutes. Cool.
Cook pasta, rinse in cold water, drain and place in serving bowl. Add vegetables, feta cheese, pepperoni and oregano.
Thoroughly mix the ground beef, crumbs, 1/4 cup soup, onion, egg and seasonings. Shape firmly into 2 loaves; brown on both sides in skillet in shortening. Cover; cook over low heat for 25 minutes. Spoon off fat. Stir in remaining soup, water and mustard. Top loaves with cheese.
Cook squash in salted water until tender; drain. Saute onion in butter. Combine with squash; add bread crumbs, pimento and beaten eggs. Season with salt and pepper. Turn into a buttered 2-quart glass baking dish and sprinkle with crushed crackers. Bake at 350° for 30 minutes. Serves 8.
Mix all ingredients together. Put about 1/2 water and 1/2 vinegar to cover mixture to top. You need to taste as you mix sugar, vinegar and red pepper to see how you prefer it.
Brown sausage and drain. Spread cubed toast along bottom of large, lightly greased casserole dish; layer mushrooms, onion and sausage. Beat together eggs, milk and margarine. Pour egg mixture over casserole; top with shredded Cheddar and Feta cheese. Refrigerate overnight. Bake at 350° for 1 hour.
Season potatoes with salt and pepper and chill. Fry in bacon drippings and brown on each side. Drain on paper towels; coat each side with sugar and serve very hot.
Crush garlic; chop parsley. In a large pot, place conch, in its shell, into boiling water. Cover and cook for 1 hour at low heat. Remove conch and place in cold water. Remove meat from the shell. Cut off hard outer skin. Slice meat and cover with a mixture made from remaining ingredients. Serve cold.
Mix flour, sugar and salt together. Cut in the butter flavored Crisco. It will be really coarse. This will keep in the refrigerator 4 weeks or longer. When you are ready to make a pie, take out what you need and add water to make a dough that will roll out.
Mix dry ingredients, except for soda. Add soda to buttermilk and stir together with dry ingredients. Heat bacon grease in large iron skillet or heavy pan. Stir about half of grease into batter, then pour into hot skillet with rest of grease in it. Bake about 25 minutes at 450°.
Put all ingredients in large saucepan. Bring to a slow boil. Cover and simmer 20 minutes.
Mix corn meal and salt. Pour boiling water over meal and stir at the same time. Add cubes of oleo until melted in corn meal. When cool enough, add 1 egg and beat well. Dissolve soda in buttermilk. Beat well. Oil a 2-quart casserole dish. Pour in corn meal mixture. Bake for 45 minutes in 350° oven.
Stir and cook 1 minute. Take off burner and beat with spoon until not glossy. Spread on cake or use as candy.
Mix all ingredients together and sift. Store in airtight container. Fill cup half full of mixture and add boiling water. Stir and enjoy.
In saucepan, combine spinach, cheese spread, crumbs and bacon. Stir over low heat until process cheese spread is melted. Unroll dough. Cut crescent rolls in half lengthwise, 32 triangles. Spread each triangle with rounded teaspoonful spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg (or just use the whites), if desired. Bake at 375° for 11 to 13 minutes or until golden brown. Makes 32 appetizers.
Drain kidney and butter beans. Brown ground beef and onions. Drain off fat. Then add all the beans and seasonings. Pour into a large casserole and bake 40 minutes. Serve hot.
Cook potatoes in kettle of boiling water until tender. Drain. Cool enough to peel. Cut into chunks. Separate yolks from whites. Chop whites and add to potatoes with chopped onions and celery.
Mix all ingredients together and pour into pie shell to bake. Bake at 350° for 45 minutes.
Work together flour, Crisco and salt. Combine in separate bowl flour and milk and stir together. Add to above ingredients and work together for dough ball.
Combine first 5 ingredients and mix well. Soften cream cheese and roll of bacon-cheese spread. Shape into a log. Combine pecans and parsley. Roll log in mixture. Chill. Garnish with pimiento. Yield: One 6-inch cheese log.
Put Kool-Aid in pitcher. Put in sugar. Put in water. Stir it up. We pour it in the popsicles. Put on Kool-Aid tops. Put them in the freezer. Then we can eat them.
Mix and sift first 4 ingredients. Cream shortening until soft and airy, working in sugar at this time. Sift in flour mixture in several stages, then vanilla mixed in thoroughly. Beat egg whites until stiff, two at a time. Fold each 2 into batter separately, finally stirring gently. Turn into 10-inch layer pan not greased but lined with plain paper. Bake at 325° 1 hour or until tests done.
Cook and drain pasta. Cut up peppers, onion, tomatoes and crabmeat. Mix together; add dressing to taste.
Preheat oven to 375°. Cut partially frozen dough into 1/4-inch slices. Arrange cookie slices slightly overlapping on pizza sheet. Press edge to seal. Bake 10 to 12 minutes or until golden brown. Cool slightly. Loosen cookie from sheet and then allow to finish cooling on sheet. Combine cream cheese and sugar, mixing until well blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into slices or wedges with pizza cutter.
Preheat oven to 325°. Use a miniature muffin pan. Mix together the cream cheese, stick butter and flour. Distribute evenly into bottom of each muffin shell. Place 1/2 the nuts over this mixture. Beat together the egg, brown sugar and 1 tablespoon butter. Place on top of nuts. Top each muffin with the remaining nuts. Bake at 325° for about 18 to 20 minutes.
Take chicken breast sprinkle generous amount of black pepper on both sides of the breasts (the more the spicier). Pound pepper into chicken breast with glass. Fill glass halfway with honey; fill the rest the way with teriyaki sauce. Cover the bottom of frying pan with about 1/4 inch of olive oil. Heat oil and place chicken in oil and cook 4 minutes each side. With one minute left on the last side pour sauce into pan and cook for 1 minute. Take pan off heat; remove chicken from pan and spoon sauce on the breast. Good served on a bed of rice.
Bring to a rolling boil the chicken, broth, margarine and milk. Pinch biscuits into small pieces and drop into boiling mixture. Add salt and pepper to taste. Let simmer until thick.
Heat suet in large saucepan until 1/2 cup fat is rendered. Add meat cubes and cook stirring until meat loses its red color. Sprinkle with garlic and chili powder and flour, stirring. Crush cumin and oregano and add to meat. Add beef broth. Bring to a boil. Cover and simmer at least 4 hours. The meat should be fork-tender when done. Great served over brown rice. This is my mother's recipe.
Combine all ingredients in a large mixing bowl. Blend until smooth. Beat on medium speed of electric mixer 10 to 15 minutes or until fluffy. Spoon batter into greased 10-inch tube pan. Bake at 300° for 1 hour and 25 minutes or until done. Makes a large cake.
Use large mixing bowl. Mix Eagle Brand with pudding mix. Add vanilla and milk gradually. Add Cool Whip and pecans. Place wafers on the bottom of 9 x 13-inch dish. Top each wafer with a banana slice. Cover with 1/2 of mixture. Repeat. Sprinkle vanilla wafer crumbs over the top.
Combine all ingredients in cruet or jar. Chill for at least 1/2 hour. Shake well before dressing salad.
In a large bowl, combine 1/2 cup sugar, flour, cinnamon, cloves and nutmeg. Add apples; toss to coat apples.
Mix in a large microwave measuring cup first 4 ingredients. Cook 4 minutes on high. Stir well and cook for 4 more minutes. Add vanilla and 1 Tbsp. butter and mix well. Cook 4 more minutes. Remove from microwave and add 1/2 tsp. baking soda. Mix well and pour into well buttered cookie sheet. Cool.
Mix together. Grease and flour tube pan. Bake at 350° for 50 minutes.
Preheat oven to 350°. Line cookie sheet with foil. Place separated graham crackers on foil. Melt butter; add brown sugar. Stir constantly while cooking 2 minutes. Take off stove and add nuts. Spread on graham crackers and bake for 12 minutes. Cool.
Preheat oven to 325°. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.
In a large bowl, combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper and garlic. Cover; let stand at room temperature for 30 minutes or refrigerate for up to 5 days.
Brown beef tips in saucepan, then cover with water and add bouillon cubes. Cook to a boil, then simmer for 1 1/2 hours, making sure to keep water in pan (or until meat is tender). Add Mrs. Dash when adding bouillon cubes. Peel potatoes and cut them; add to stew. Open can of Veg-All. Drain and add. Cook to boiling until potatoes are tender.
Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with extra croutons, if desired. Bake at 350° for 40 minutes or until heated through.
Place cooked, drained ground beef in the bottom of 8-inch square pan or baking dish. Spread mushroom soup (undiluted) evenly over meat. Sprinkle 1 cup cheese over this. Arrange Tater Tots in rows over cheese. Top with more cheese. Bake at 375° for 30 or 40 minutes.
Mix cornflake crumbs and sesame seeds together. Dip chicken in buttermilk and coat with crumb mixture. Bake at 350° for about 30 minutes until chicken is brown and crispy.
Allow bread dough to thaw, but not rise. Stretch out lengthwise on countertop, approximately 24-inches. Roll out lengthwise and widthwise as much as possible. Mix egg with enough Parmesan to make a paste and spread down center of the dough. Next, layer browned, drained sausage on the dough, followed by mushrooms and Mozzarella cheese. Stretch and bring sides of dough up to meet in the center. Pinch and seal down entire length. Put onto lightly greased cookie sheet. Curve to fit pan. Bake at 350° until golden, about 20 minutes.
Mix all the ingredients well. Spread in 13 x 9-inch pan. Works great in 1/2 bun pans (school). Sprinkle entire cake with chopped walnuts before baking. Bake at 350° until done (do not overbake). Serve warm or cool with a scoop of ice cream (vanilla) and top with caramel ice cream topping. Heat caramel topping in microwave for a minute. It makes it easy to spoon on the ice cream.
Cook lasagna according to package directions. Brown meat. Heat oven to 350°. Drain meat; stir in tomato sauce. In baking dish layer cooked pasta, meat sauce and cheeses. Repeat until all ingredients are used, ending with meat sauce. Top with Mozzarella cheese. Cover with foil. Bake 20 minutes; remove foil. Bake 5 more minutes. Let stand a few minutes before serving.
Pound the meat to 1/4-inch thickness. Combine all ingredients, except water. Spread stuffing evenly over the meat; roll up and tie with a spring or roll in aluminum foil. Place in baking pan or dish. Add water to pan and bake in 350° oven for 1 hour.
Prepare lettuce as for a tossed salad. Drain and rinse chilled beans. Combine lettuce, diced tomatoes, onions, beans, grated cheese and Catalina dressing. Chill for 30 minutes. Add crushed corn chips and mix well before serving. Serves 12.
Slice thin the flank steak. Turn each piece on its side and pound until flat. Mix the remaining 7 ingredients and marinate meat in sauce overnight or at least 10 hours, for best results. Lay each piece flat on aluminum foil and dry in oven (using just pilot) for 24 hours, turning occasionally. You may turn oven on low occasionally, but just for a short period of time and be sure to check it often.
Melt butter in 13 x 9 x 2-inch pan. Sprinkle crumbs over and press down, then coconut, then chocolate, then butterscotch pieces. Pour milk over all. Sprinkle nuts and press lightly. Bake at 350° for 30 minutes. Cool in pan on rack. Cut into 1 x 2-inch bars.
Combine cream cheese, cheddar cheese and Ranch dressing mix by hand or in a food processor. Form into a ball. Roll in sunflower seeds. Serve with Wheat Thins.
Mix in order given except the last 4 ingredients. Form into 60 meat balls (size of grapes). Put in baking dish.
Cream sugar and butter. Add in order and beat in: egg, salt, soda and persimmons. Mix together baking powder and flour and stir into liquid mixture. Stir in nuts by hand. Bake at 375° on a greased cookie sheet for approximately 12 minutes. Great dipped in Cool Whip.
Brown meat. Drain. Cook macaroni; drain. Add all ingredients to ground beef; simmer for 15 minutes.
Remove green skin and pink flesh of watermelon from rind. Cut rind into 1-inch squares. Place in saucepan and cover with water; add salt. Set aside for 4 hours. Drain and rinse with cold water and drain again. Add enough water to cover; bring to boil over medium heat. Boil 10 minutes, remove from heat and drain thoroughly. Combine sugar and vinegar in 5 to 6-quart pan. Tie spices in cheesecloth bag and add to sugar-vinegar mixture. Bring to boil and cook 10 minutes. Remove from heat; add rind. Cool and refrigerate at least 8 hours. Remove rind. Bring syrup to a boil. Add rind and cherries; let boil 5 minutes. Remove spice bag. Pack rind and cherry mixture in sterilized jars, covering completely with hot syrup.
Thaw hash browns to separate. Mix all ingredients except crumbs. Pour into greased 9 x 13-inch casserole. Sprinkle with crumbs. Add some grated cheese on top if you like. Bake at 350° for 40 to 60 minutes.
Cool pie crust. Put cream cheese in a bowl and blend on low with electric mixer. Slowly add sweetened evaporated milk. Mix on high until smooth. Add lemon juice and blend well. Pour into cooled pie crust and chill.
Pare potatoes and boil until tender. Beat softened cream cheese and sour cream at medium speed of electric mixer until well blended. Add hot potatoes, gradually, beating until light and fluffy. Season to taste with salt and pepper.
Cut half the meat from the bones, brown in hot fat. Add remaining meat and bone to the cold water, add browned meat, onion and salt. Cook slowly for 2 hours. Add vegetables and continue cooking 1 hour. Makes 8 to 10 servings.
Crumble beef and cook with onion, garlic and green pepper; drain fat. Add olives, tomato sauce and taco seasoning. Cook 5 to 8 minutes over medium heat. In separate bowl, combine sour cream, cottage cheese and green chilies. Shred cheese. Crush all but 1 cup chips. In 9 x 13-inch pan, layer beef, sour cream mixture, chips and cheese. Repeat layering; cover and bake at 450° for 15 minutes. Drop temperature to 325°, uncover and bake 30 minutes. Garnish with remaining chips.
Add all ingredients together. Grease pie plate. Bake at 350° for 30 minutes.
Mix scalded milk, butter, salt and sugar in a large bowl. Add beaten eggs. Add a cup of flour, then yeast, then the rest of the flour. Add raisins. Knead; let rise to double in size. Knead. Shape into loaves. Put into loaf pans. Let rise to double in size. Bake at 350° for 35 minutes, then sit back and enjoy.
Mix jello and water. Add marshmallows. When cool, add drained pineapple and bananas. Put in 9 x 13-inch casserole dish. Cook pineapple juice, sugar, flour, butter and egg until thick. Cool. Add Cool Whip. Spread on top.
In a 10-inch nonstick skillet, heat the oil over moderate heat. Add the beef, season it with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook for 5 minutes or until browned on all sides. Using a slotted spoon, transfer the beef to a 5-quart Dutch oven.
Spread rolls and pinch creases together. Build a crust edge around border of pan. Bake crust until done and let cool.
Cook zucchini in boiling water 2 or 3 minutes. Drain. Mix onion, chicken soup, sour cream and croutons. Place in buttered casserole dish and sprinkle with grated cheese. Bake at 350° for 30 minutes.
Pour boiling water on shortening. Stir until melted. Mix yeast with warm water. Add beaten eggs, yeast and dry ingredients. Cover and refrigerate. When ready to use, turn on floured board and knead lightly. Roll out and cut as desired. Let rise for 45 minutes. Bake at 425° for 10 to 15 minutes. Brush with butter before cooking.
Mix in order given. Drop on cookie sheets and press down with a cup. Sprinkle with jello. Bake at 350° to 375° for 10 to 15 minutes.
Brown ground beef and onion together; drain fat. Add package taco seasoning; mix in good. Set aside to cool. Cut up lettuce and tomato. Add beans and cheese, then add meat. Add dressing and chips just before you serve.
Beat ingredients together with a beater. Pour into 2 unbaked pie crusts. Bake at 425° for 10 minutes. Reduce heat to 300° and bake for one hour. Makes two 8-inch pies.
Saute mushrooms and onions in butter until tender. Mix with mayonnaise. Set aside. Split breast butterfly style; lay 2 beef circles slightly overlapping inside the split. Add a spoonful of mushroom mixture and spoonful of Parmesan cheese. Close and wrap a strip of bacon around each breast to secure and place in a baking dish sprayed with Pam. After all breasts are stuffed and placed in dish, combine mushroom soup and sour cream. Pour over breasts and bake 1 1/2 hours at 350°. Serve with noodles, rice or potatoes. You cannot believe how good this is.
In large bowl, combine salt, sugar and butter. Heat milk and pour over this mixture until butter melts. Add eggs (beaten) and yeast; mix well. Then add remaining flour gradually. If dough becomes dry, add small amount of milk. Dough should be sticky. After mixing all ingredients, place in large bowl and cover until dough rises double bulk. Then roll out dough. Cut into squares. Place in pan. Let rise from 1 to 2 hours. Bake at 400° for 15 minutes. Makes 2 1/2 to 3 dozen.