HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix yeast, 1/4 cup sugar and 1/4 cup water. Let rise, then mix with the other ingredients. Place in warm area. Let rise until double in bulk. Roll out on floured surface. Cut into desired size. Place in muffin tin. Let rise until double in size. Bake in preheated 350° oven about 15 minutes. Yields 25 rolls.
Trim fat and arrange in baking pan. Salt and pepper chops. Mix balance of ingredients and pour over chops. Bake uncovered at 350° for 1 to 1 1/4 hours. Sauce is also good on chicken.
Beat eggs. Mix sugar and flour and add to eggs. Stir in lemon juice and pineapple or apricot juice. Mix well. Place mixture in double boiler and stir often until thick. Cool; refrigerate. Keeps 3 to 4 weeks. Mix with thawed whipped topping and serve over salad or mix with fruit salad.
Fry bacon until crisp. Remove bacon and all but 1 tablespoon fat. Brown onion in fat. Stir in rest of ingredients. Simmer, covered, 30 minutes or so. Crumble bacon on top when serving.
Go home and put the meaty bones in your biggest pot. Pour on the beef broth and heat to a boil. Add salt and pepper, a dash of paprika and any other spices your family likes. Peel and cut up the vegetables. Add to the boiling soup, then lower the heat to simmer for 45 minutes. Add pasta and stir as it gets tender. Serve with crusty rolls.
Preheat oven to 350°. In large bowl, combine all ingredients up to vanilla only. Beat well on low. Add bananas and orange juice. Continue mixing; scrape sides often. Stir in nuts by hand. Add coconut by hand also. Grease loaf pan. Spread batter in pan. Bake until toothpick comes out clean.
Mix cream cheese and sugar. Add pineapple, nuts, bananas and strawberries. Fold in Cool Whip. Freeze.
Combine first 5 ingredients. Cook and stir over medium heat until mixture comes to a full boil, then boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until well blended. Add vanilla and nuts. Stir until well blended. Pour into greased 9 x 9 x 2-inch pan. If desired, decorate with more nuts. Chill; cut into squares. Makes about 2 1/2 pounds fudge.
Place peeled potatoes and remaining vegetables in a bowl and mix spices in oil. Coat vegetables with oil mixture. Place all in 9 x 13-inch casserole dish.
Saute onion in margarine in a heavy skillet until tender. Add soups, green chiles and broth, mixing well. Layer half the tortilla pieces in a 13 x 9 baking pan that has been sprayed with nonstick vegetable spray. Layer chicken, cheese and remaining tortilla pieces on top. Pour on soup mixture. Bake at 350° for 30 minutes or until juices run clear when chicken is pierced with a fork.
Mix broccoli, salt, water and margarine. Cook until almost dry, about 15 minutes. Add soup, milk, cheese and rice. Cook until cheese melts. Put into buttered casserole. Sprinkle top with crackers or bread crumbs. (May used canned French fried onion rings instead of bread crumbs.) Bake 25 minutes at 350°.
Heat drippings in a 2-quart casserole with microwave for 20 to 30 seconds. Add onions, potatoes and paprika. Cover and cook 3 minutes. Add meat, Worcestershire sauce, catsup, dry mustard, salt and pepper. Cover and cook 3 minutes. Add a small amount of the water to cornstarch, stirring until cornstarch dissolves. Add cornstarch mixture and remaining water to casserole. Cover and cook 12 to 14 minutes. Recipe yields 4 servings.
Brown chops in skillet and pour off fat. Salt and pepper to taste. Add soup, water, celery and thyme. Simmer 30 minutes. Stir in 1/2 cup rice. Cook 20 minutes, covered.
Mix together and shape into patties. Fry in oil on very low heat until golden brown.
Combine milk, margarine, cocoa and sugar. Bring to boil and let boil for 2 minutes. Add oats, peanut butter, vanilla and salt. Mix well. Spoon onto wax paper and cool.
Mix all ingredients in pan on stove and boil for 20 minutes. Pour into sterilized jars.
Melt chocolate, marshmallows and milk (let cool completely). Mix in Cool Whip. Slice cake into layer, one or two. Spread some of mixture on each layer. Frost cake with rest of mixture. Use nuts, candies and berries for decorations.
Flour shrimp lightly. Add enough oil to heated skillet to cover bottom. Saute shrimp 1/2 minute on each side. Add pepper and tomato and cook another minute. Add tequila and flame. When flame subsides, add lime juice and simmer for 1 minute. Stir in butter and salt and pepper to taste. Serve over hot cooked white rice.
Saute onions in 2 tablespoons butter in large saucepan for 5 to 8 minutes, until onions are pale gold in color. Drain liquid from clams into pan. Add potatoes, salt and pepper. Cover and simmer for 10 to 12 minutes, until the potatoes are nearly tender. Stir occasionally. Add clams, milk and cream. Cover and simmer for 5 to 7 minutes to heat through. Add last tablespoon of butter and stir until melted. Serve hot, sprinkled with paprika, if desired. Makes 6 to 8 servings.
Mix the instant coffee and boiling water. Set aside to cool. Mix the sugar and 2 cups water. Add to coffee mixture. Add the vodka and split vanilla bean. Allow to age for 3 weeks.
Melt bark and chocolate chips together. Stir in peanuts. Spoon onto wax paper.
Helpful Hint: Soften cream cheese in a microwave for 15 to 20 seconds.
Boil noodles. While boiling, saute onion, pepper and pimentos in oil. Add flour, soups and milk; bring to boil, then simmer until smooth. Take off heat and add tuna and lemon juice. Pour noodles and sauce in buttered casserole dish. Mix well; top with cheese. Bake 30 minutes at 375°.
Saut the peppers, onions and garlic, but don't brown. Add the tomatoes, salt and broth. Bring to a boil, then add rice, stir. Bring back to a boil, then lower heat, cover and simmer for 20 minutes. (Do not lift cover, before 20 minutes.) Stir well and serve. Serve with chicken, seafood or a Mexican dinner.
Place in pan over low heat and stir constantly until sugar is dissolved. Cook, without stirring, until it reaches 252° or small amount forms soft ball in cold water. Remove from heat and pour in a fine stream into the stiffly beaten egg whites, beating constantly. Continue beating until mixture holds its shape and loses its gloss. Add 1 teaspoon vanilla and 1 cup nuts (optional). Drop from spoon onto wax paper and let cool.
Make cake by directions on box, using milk instead of water. Bake in an oblong baking pan. Remove from oven when done and poke holes in cake with big fork. Heat pineapple with sugar to just boiling. Pour over warm cake. Let cool completely. Mix softened cream cheese with package of vanilla pudding and add milk. Pour over cake. Let sit in refrigerator for a few minutes. Pudding will set. Slice bananas over top. Spread all over with Cool Whip. Sprinkle with chopped nuts, cherries and coconut.
Cook and drain macaroni. Mix soups; add milk and heat on stove. Add some cubed cheese. Mix with rest of ingredients. Bake for 35 or 40 minutes at 350°. Crush some potato chips and put on top.
Mix first four ingredients. Cut in Crisco until the mixture looks like coarse crumbs. Add buttermilk and stir just enough to hold dough together. Place dough on board which has been dusted with flour. Knead lightly several times. Roll out dough 1/2-inch thick. Cut. Place on ungreased baking sheet. Bake at 425° for 10 to 15 minutes.
Mix diced vegetables, Soyameat, rice and mushrooms in a 2-quart casserole; set aside.
Mix first three ingredients and sprinkle jello powder over cottage cheese mixture. Add nuts and mix well. Refrigerate. Can also use coconut on top if desired.
Mix apples, grapes, celery, pecans, strawberries and yogurt in a large bowl. If you need a little more liquid, add some cran-grape juice.
Mix everything together, except the brown sugar. Pour 1/2 batter into Bundt pan. Pour remaining batter into pan and bake at 350° for 55 minutes.
Peel and cut potatoes into 1/4-inch slices. Place in 9 x 13-inch baking dish. Slice margarine over potatoes. Bake for 1 hour at 375°. Remove from oven; sprinkle with cheese and replace in oven to melt cheese.
Mix pudding and pineapple juice together. Add fruit and mix. Add Cool Whip and mix. Refrigerate. Garnish with chopped nuts, if desired.
Peel, pit and mash avocados with lemon juice and salt. Combine sour cream, mayonnaise and taco seasoning in another bowl.
Cream sugar and oil together. Add eggs; mix well. Add zucchini; mix well. Add dry ingredients to mixture; mix well. Add nuts. Grease and flour 2 bread pans. Bake at 350° for 1 hour. Cool before removing from pans, then wrap with plastic wrap.
Combine Jell-O, sugar and pineapple in a saucepan. Stir and simmer until Jell-O is melted. Remove from heat. Add baby food. Place in large bowl in refrigerator until partially set. Mix cream cheese and Cool Whip together in a bowl. Add to Jell-O mixture. Stir together thoroughly. Refrigerate until it sets up like Jell-O.
Melt margarine in saucepan. Add onions and saute until tender. Stir in tomatoes and paprika. Simmer for 5 to 8 minutes. Add the beans and simmer, stirring occasionally for 5 minutes. Season to taste and serve.
In a blender, combine first 4 ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator. Makes 2 cups.
Mix sugar, vanilla, margarine and peanut butter. Shape into 1-inch balls. Refrigerate 2 hours to overnight. In double boiler, melt paraffin and chocolate. Stick toothpick in each ball and dip into chocolate mixture. Place on waxed paper until hardened to the touch. Makes about 120 balls.
Mix together the sugar, syrup, butter and salt. Cook, stirring constantly at medium heat until it spins a thread.
Cream shortening and sugar. Add beaten eggs and vanilla; blend well. Sift in dry ingredients; mix well. Stir in nuts. Using plastic wrap, roll into 3 or 4 logs; flatten ends. Wrap and chill well. Slice 1/4-inch thick with sharp knife. Place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes, or until edges are lightly browned. Makes 3 to 4 dozen.
Combine Jell-O and sugar with boiling water; let cool but not jell. Add remaining ingredients; refrigerate until ready to serve.
Mix and roll. Add butter, cinnamon and brown sugar. Cut into rolls. Bake at 350° until lightly browned.
Remove crusts from bread, spread with butter and place in greased 13 x 9 x 2-inch baking dish. Set aside. Brown sausage, stirring to crumble. Drain well. Spoon over bread and sprinkle with cheese. Mix eggs, milk and salt together. Pour over cheese. Cover casserole and refrigerate overnight. Remove 15 minutes before baking. Bake, uncovered, at 350° for 15 minutes.
Blend all ingredients lightly in large bowl; wrap and refrigerate overnight. Roll mixture, 1 teaspoon at a time, into balls. Roll in flour and brown evenly in oil until done. Drain on paper towel.
Heat oven to 450°. Place 24 x 18-inch piece of heavy foil in baking pan; place meat on foil. Season as desired. Stir together mushroom soup and onion mix. Spread 1/2 evenly on meat. Top meat with vegetables; sprinkle water on vegetables. Add remaining mushroom soup mix over vegetables; fold foil over and seal. Cook 1 1/2 hours or until tender.
Cream butter, sugar, vanilla and cinnamon. Add eggs, one at a time and beat well. Add flour and salt. Pour into sheet cake pan. Bake at 350° for 20 minutes. Makes 28 brownies.
Melt margarine in pan. Pour in bread. Mix and cook at 400° for 30 minutes.
Preheat oven to 300°. Rinse and trim asparagus. Place in 1 or 2 layers in a flat dish. Sprinkle with salt and pepper, dot with margarine. Cover tightly. Bake for 30 minutes. Asparagus will be crunchy, and will not lose its color.
Mix soups, water and rice. Put into casserole dish. Place chicken parts on top and bake at 350° for 1 1/2 hours.
Drain juice from cherries into saucepan. Add cornstarch and water; cook until thick and clear. Remove from heat and add jello. Dissolve jello and add sugar. Add cherries, pineapple and coloring. Let cool and add bananas and pecans. Let cool until jello starts to jell. Pour into crust and top with Cool Whip or whipped cream. Chill.
Dissolve sugar in milk. Cook to soft ball stage. Remove from fire and add cut up chocolate bars and chocolate chips along with Marshmallow Whip and vanilla. Stir until chocolate is dissolved. Add nuts. Pour into greased cake pan and mark in 1-inch squares.
Cream together sugar, butter, eggs and vanilla until light and fluffy. In another bowl, mix flour, soda and 1/2 teaspoon salt. Add flour mixture and buttermilk alternately to creamed mixture. Beat until all is blended. Fold in nuts and cherries.
Line an 8-inch pan with foil and then with ti leaves. Combine taro, milk and sugar. Mix well. Pour into prepared pan with ti leaves. Cover pan tightly with foil. Steam 5 to 6 hours or cook in pressure cooker for 2 1/2 hours. Cool and cut into 1 1/2-inch pieces.
Remove stems from mushrooms and set aside caps. Chop stems. Cook onion and chopped mushroom stems in butter until tender. Add bread pieces. Remove from heat. Stir in bacon bits and cheese. Mound filling in caps. Place in shallow baking pan. Bake at 400° for 15 minutes until cheese is melted. Serve warm. Makes 15 to 20 appetizers.
Put a little butter in pan. Beat all ingredients until frothy. Dip bread in the mixture and put in frying pan. Cook until golden brown.
Heat 1 cup water to boiling point in large pan. Add shortening, 2/3 cup sugar, cereal and salt. In a small bowl add yeast to lukewarm water with sugar. When first mixture has cooled to lukewarm add the yeast mixture to it. Add eggs. Stir well. Add flour and cover pan to rise to double in bulk, about 1 1/2 hours. Punch down and make into rolls or loaves of bread. Let rise again. Bake rolls at 375° for 15 minutes. Bake loaves at 325° for 45 minutes. This is a sticky dough. You may need to add flour when making into rolls.
Turn cooked broccoli into a 9 x 12-inch pan. Sprinkle cubed cheese over broccoli. Pour 1/2 of melted butter over broccoli and cheese. Sprinkle crushed crackers over top. Pour the rest of melted butter over the crackers. Bake at 350° for 30 to 35 minutes or until cheese is melted and bubbly.
Drain fish dry on paper towel and roll in seasoned flour. Fold egg white into oil, yeast and warm water batter. Mix fish with batter and deep fry in Crisco oil or any cooking oil.
Crumble and fry sausage. Drain. Prepare rice by package directions. Drain mushrooms. Mix together in a Pyrex baking dish. Grate cheese on top. Bake, uncovered, 30 minutes at 350° or until cheese bubbles.
Dissolve Jell-O in boiling water. Cool until slightly set (like unbeaten egg white). Stir in pineapple and cottage cheese. Fold in whipped topping. Chill until set.
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly.
Lightly toss berries in 2 tablespoons flour. Cream butter and sugar; add beaten eggs one at a time. Stir in remaining flour, sour cream, soda, vanilla and salt. Beat until smooth. Fold in berries. Spread one-half of batter in greased 13 x 9 x 2-inch pan. Mix nuts, brown sugar and cinnamon. Sprinkle half over batter. Spread remaining batter and top with the rest of the nut mixture. Bake at 325° for 45 minutes.
Here is a nifty new way to make pecan turtles. Maybe you already know.
Melt butter in pan; spread brown sugar and butter in pan or baking dish. Place pineapple and pecans on sugar and butter mixture. Beat egg yolks until light. Add sugar. Gradually add pineapple juice and flour. Fold in egg whites. Pour over pineapple. Bake at 350° for 30 to 35 minutes.
Beat shortening and sugar until creamy. Add eggs and peanut butter. Sift together flour, salt and soda and add to creamed mixture. Stir in oats. Mix well. Shape into 1-inch balls onto ungreased cookie sheet. Press crosses with fork. Bake at 350° for 8 to 10 minutes.
Mix cream cheese and taco seasoning mix. Put in pan. Top with vegetables, etc. Last layer added should be the shredded cheese. Dip and enjoy.
Mix lemon jello and crushed pineapple and the juice in a cooking pot. Mix thoroughly and cook on medium heat until it bubbles. Add 3 cups cold water and mix well. Refrigerate until it starts to jell. Fold in the drained oranges and 1 cup chopped walnuts, if desired. Fold in Cool Whip very well, so it reaches evenly around the edges. Turn into 10 to 12 cup mold or use a Bundt pan. Refrigerate overnight before unmolding.
Beat the cream cheese with an electric mixer or in a food processor until smooth and fluffy. Gradually blend in the sugar, scraping down the sides of the bowl as necessary.
In a small bowl, stir soy sauce into the cornstarch. Stir in ginger, sugar, salt and pepper. Set aside. Stir-fry 1/3 of chicken at a time in one tablespoon of sunflower oil. Remove from a wok or push to side. Stir soy mixture and broth into chicken. Cook and stir until thickened and bubbly. Stir in nuts and raisins. Sprinkle with parsley flakes and serve over rice. Yields 6 to 8 servings.
Clean corn and put in crock, as many as desired. Mix enough water and salt to cover corn. Let set 15 days. Cut off cob and heat. Put in jars. Cover with hot water and seal.
Beat together eggs and water; add mixture to flour and salt. Mix with hand to form dough. Roll out flat. Take a circle cookie cutter or a glass (upside down) to cut out dough circles.
Melt butter and add to scalded milk. Next, add sugar and salt. Let cool to lukewarm. Add beaten eggs, potatoes, yeast and flour. You have almost enough flour when it is hard to stir. Turn it out on a board and beat it with your hands. Add flour until dough will not stick to board. This may be put in a bowl to rise and store in refrigerator for further use. If used at once, let dough rise in bowl until double in bulk. Roll out, place on baking sheet and let rise again until light. Bake at 400° until brown.
Bring soup to a boil and add lemon jello. Combine cottage cheese, mayonnaise, celery, green pepper and onion. Mix and fold into soup mixture. Pour into dish and refrigerate.
Saute onions in margarine. Do not brown. Mix ingredients together and pour into casserole dish. Top with crushed Fritos. Bake at 350° for 30 minutes.
Cook linguini according to package directions; drain. Meanwhile in large bowl combine remaining ingredients except tuna, peas and tomatoes. Mix well. Add hot linguini; toss. Add remaining ingredients; mix well. Chill thoroughly. Serve on lettuce garnished as desired. Refrigerate leftovers.
Cook macaroni, rinse and drain. In large bowl, combine all ingredients, except cheese and lettuce. Mix well. Cover, chill to blend flavors. Just before serving, cut 8 slices of cheese into small pieces. Cut 4 slices diagonally into quarters. Fold cheese pieces into salad. Serve on lettuce and top with cheese quarters. Cover and refrigerate leftovers. Serves 8.
Cream together the butter and grated cheese. Add the flour, mixing with your hand to make a smooth dough. Separate into 2 parts and roll each part about 1/4 inch thick. You may need to use a small amount of flour to do this. Spread each piece with apple jelly and sprinkle with half of the nuts. Roll up jelly roll fashion tightly. Wrap in waxed paper and refrigerate overnight. Slice about 1/4 inch thick and bake in preheated 350° oven for about 15 minutes. These rings are super with tea or with drinks. They should be kept in a tin for at least a week before using. They are better the longer they are kept. I usually make a double batch for "nibblers."
Mix ingredients in order written. Make into balls and place on cookie sheet. Press with fork. Bake at 350° until brown.
Combine all ingredients except bacon. Bake at 325° for about 1 hour.
Remove shell from raw shrimp. Split to butterfly and remove vein. Combine remaining ingredients and dip shrimp in mixture. Place in broiler pan and pour rest of mixture over. Place under broiler in bottom of oven for 15 minutes. Allow 1 pound shrimp per 2 people. Recipe doubles easily. Serve over pasta or lemon rice.
In large skillet, melt butter on medium-high heat. Cook mushrooms, onion, scallions and garlic until soft, but not brown. Add shrimp and sausage. Cook 4 minutes longer. Add wine. Simmer briefly until everything is cooked through. Serve over rice. Makes 4 servings.
Put all ingredients in a bowl and mix well. You can leave in bowl or make into a ball. Great with round crackers or vegetables.
Brown meat and drain. Add chili mix, soup and beans (undrained). Mix together and simmer for 10 minutes.
Mix all ingredients. Cook in a double boiler until thick. Pour into 2 partially cooked pie crusts. Top with meringue.
Mix all ingredients. Pour into greased baking dish. Cook at 350° for 30 minutes.
Simmer ham for 1 hour. Add all ingredients and simmer for another hour until cooked.
Brown meat in fat. Combine with next 5 ingredients. Add soups and soy sauce. Put in casserole and bake 1 1/2 hours. Sprinkle chow mein noodles on top just before serving.
Clean birds and split them down the back. Sprinkle with salt and pepper. Brown in bacon drippings in a heavy skillet for 20 minutes, turning frequently. Add lemon juice and water; cover and bake at 350° for about 45 minutes or until tender. Baste frequently during baking, adding water, if necessary, to prevent sticking to the pan. Serves 2.
Melt butter and chocolate squares slowly. Remove from heat and add beaten eggs. Stir in sugar and vanilla. Add salt and baking powder. Stir in flour a little at a time until smooth. Add nuts. Pour into greased and lightly floured pan. Top with more nuts and chips. Bake at 350° for 20 minutes.
Defrost potatoes. Combine them with all ingredients except cornflakes and 1/4 cup melted butter. Put into 3-quart buttered casserole. Combine cornflakes and melted butter; sprinkle on top. Bake 45 minutes at 350°.
Layer whole graham crackers in bottom of an 8 x 8-inch casserole. Combine Cool Whip, vanilla pudding, 1/2 the amount of milk called for on box of pudding and vanilla extract. Make several layers of grahams and mixture. Top with pie filling. Great doubled.
Line a 15 x 10 inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray. Toss together sweet potato and 1 tablespoon oil in a pan. Bake at 450 degrees for 35 minutes or until tender. Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in large bowl. Add sweet potato; toss well. Cool. Yield: 6 servings.
In bottom of a large Dutch oven, heat oil and brown chicken, a few pieces at a time, removing as browned. Brown onions and bacon, then return chicken. Pour brandy over and ignite. Keep it burning as long as possible. Add tomatoes, carrots, garlic, herbs and wine. Salt and pepper to taste. Bring to a boil. Cover and reduce heat; let simmer for 1 hour.
Mix well; store dry in container. Use about 1 rounded teaspoonful mix to each cup tea or more if stronger tea desired.
Whip cream cheese until fluffy. Beat in sugar and peanut butter, beat well. Fold Cool Whip into peanut butter mixture. Pour in graham cracker crust.
Mix and freeze. Scrape with ice cream scoop. Add to any clear beverage for a refreshing drink.
Mix all ingredients well. Add nuts. Pour into greased pan and bake at 350° for 1 hour. Use one large loaf pan or two small.
Preheat oven to 400°. Grate cheese and combine all ingredients in large mixing bowl. Mix well with hands. Shape into 1-inch balls. Place on cookie sheet. Bake 20 minutes.
Combine hamburger, onion and pepper. Brown in 12-inch skillet; drain fat and add beef broth, potatoes and carrots. Stir and simmer 45 minutes.
Cook spinach to directions on box and squeeze out water. Beat eggs. Melt butter; stir in flour to make a smooth paste. Add beaten eggs. Mix well. Stir in spinach. Fold in cheeses, salt and pepper. Grease a 9 x 13-inch pan. Pour in mixture. Bake 30 minutes until bubbly in 350° oven for glass pan and 375° for metal pan.
Grease and flour 1 large size loaf pan. Add a little of the flour to the chopped nuts to keep them from sinking to the bottom. Beat yolks and whites separately. Slowly add the sugar, milk and vanilla to the yolks. Sift remaining flour and baking powder together. Add dry ingredients, nuts and then the beaten egg whites. Makes 1 large size loaf pan. Let stand in pan 20 minutes before baking. Bake in 325° to 350° oven for about 45 minutes.