HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm milk and butter together. In a large bowl, combine the water, sugar, yeast, salt and milk mixture. Add the flours. Knead until smooth and elastic, adding as little additional flour as possible. Let rise until doubled; punch down. Let rise until doubled again. Form into 2 loaves and place in greased loaf pans. Bake in a 350° oven for 50 minutes. Makes 2 loaves.
Mix and shape into loaf. Bake at 350° for 1 1/2 hours. Serve with Mustard Sauce.
Cream sugar and oleo and add flour and mix well. Set aside 3/4 cup of this mixture. Into remaining mixture sprinkle soda, spices and eggs. Mix well. Stir in buttermilk and mix lightly. Pour into greased and floured pan. Sprinkle remaining mixture over top; bake at 350° for 25 minutes. Do not overbake.
Fry bacon in large skillet until crisp. Remove bacon and drain off	some of the fat. Mix in 2-cup measure, the sugar, mustard, garlic powder, salt and vinegar. Slice onions and separate the slices. Cook in fat until tender. Stir in the mixture. Cover; simmer for 20 minutes.
To prepare white sauce, over medium heat, bring milk just to a boil in a small saucepan. Remove from heat. In a small, heavy-bottomed saucepan over medium heat, melt butter. With a wooden spoon stir in flour until mixture is thoroughly blended and bubbly (about 2 minutes). Gradually add reserved milk, whisking constantly. Bring mixture to a simmer over medium heat, continuing to stir. Add salt and pepper and cook, stirring constantly, until sauce is thick and smooth (5 to 10 minutes).
Gently combine all ingredients except dressings in a salad bowl. Combine dressing and pour over salad. Toss gently. Serves 8. Contains 160 calories.
In a small saucepan, melt butter. Stir in milk, salt and vanilla and heat until hot (not boiling). Add pureed strawberries and enough confectioners sugar to make mixture spreadable for frosting.
Brown sausage, onion and green pepper. Drain. Add tomatoes, barbecue sauce, uncooked macaroni and cheese dinner. Cover and simmer 20 minutes.
Stir all dry ingredients together. Add all moist ingredients; mix well. Add raisins. Place in sprayed muffin pans. Makes 12 muffins. Bake at 350° for 25 to 30 minutes. One serving is 3 muffins and contains 30 calories.
Sift flour, baking powder and salt together in a bowl. Cut in shortening until coarse. Lightly mix in milk with fork to make a soft dough. Stir as little as possible. Drop tablespoonfuls of dough into broth. Cook 10 minutes, uncovered, then cover tightly and simmer 10 minutes longer.
Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon rind, lemon juice and 5 cups of cold water. Chill for 8 hours. Garnish with fresh lemon slices. Yield: 8 cups.
Line 12-cup muffin pan with paper baking cups. Combine crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup. Top with 1 tablespoon whipped topping. Gradually add milk to peanut butter in bowl and blend until smooth. Add pudding mix. With electric mixer at low speed, beat until blended, 1 to 2 minutes. Fold in remaining topping. Spoon into crumb-lined cups. Top each cup with 1 teaspoon of the preserves. Freeze about 4 hours. To serve, peel off papers.
Pour sour cream in bowl. Fill sour cream container with Hellmann's mayo. Put in bowl with sour cream. Add grated onion and parsley flakes. Mix with mixer until well blended. Great all year long.
Cream sugar, oil, eggs and vanilla. Add rest of ingredients (not the marshmallows). Pour into a greased 13 x 9-inch pan. Bake at 300° for 35 to 40 minutes. Cover with the marshmallows. Return to oven for 5 minutes only. Cool and frost.
Dip the apples out of the sauce they come in and discard the sauce. (The sauce will make the pie too juicy, will not cut to serve well.) Place the fried apples in the unbaked pie crust. Mix the melted butter or margarine, pecans, brown sugar and flour until crumbly. Place the dry mixture on top of the apples and bake in a 350° oven until the crust is brown and the top is golden.
Mix chopped chicken, bread crumbs, celery, onion, milk, salt, pepper and cream of chicken soup. Layer in a 9x12 casserole dish 1/2 chicken mixture and 1/2 slices of cheese. Add remaining chicken mixture and top with remaining cheese slices. Cook for 30-40 minutes at 350°. Cut into squares. Great with frozen cranberry salad and a roll for luncheon dish. Serves 8.
Boil macaroni; drain and cool. Add sugar, vinegar, mayonnaise, bell pepper and pimento. Mix well.
Wash beans and put in a large Dutch oven. Cover with boiling water and let stand 1 hour. Cut sausage into 1/4-inch slices. Add with onion to the undrained beans. Cook for one hour over low heat until beans are tender. Add other ingredients. Simmer 1 1/2 hours, adding more water, if needed.
Crust: Put powdered sugar and flour in bowl and pour melted margarine in on top and mix until blended. Pat in greased pizza pan. Bake in 300° oven for 15 minutes. This pizza pan should be approximately 15-inch diameter.
Cream sugar and shortening. Add eggs. Blend in flour, cocoa, salt, vanilla and nuts. Pour into 9 x 13-inch pan and bake at 350° for 30 minutes. Remove from oven and spread miniature marshmallows evenly over top. Return to oven and brown marshmallows under broiler. Cool and cover with chocolate icing.
Separate wings at joint. Discard tips. Mix sauce ingredients together in a Dutch oven. Add chicken wing parts and cook over low heat for 40 minutes or until tender. Baste occasionally, then place wings in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Serve warm.
Combine chicken soup, water chestnuts, fettucini, 1/2 c. Parmesan, milk and pimiento. Mix lightly. Spoon into 1 1/2-quart casserole; bake at 350° for 45 minutes. Top with remaining cheese and bake until Cheddar melts.
Rinse chicken; pat dry with paper towels. Combine peppers; rub over chicken. Combine salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken with dressing mixture. Place chicken in shallow baking dish. Bake uncovered at 375° for 20 to 25 minutes or until chicken is done. In small saucepan heat remaining dressing mix to boiling; serve with chicken.
In 2-quart low baking dish (9 x 13-inches), cook onion, celery and broth in microwave for 2 to 3 minutes, until tender. Stir in turkey, tortillas, chilies, soup, pepper and 6 ounces of the cheese. Top casserole with reserved cheese and salsa. Bake at 350° about 30 minutes. Let stand 5 minutes before serving.
Start oven at 425°. Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling. Bake for 15 minutes until pastry is golden brown. Beat cream cheese and sugar until smooth. Add eggs and vanilla and beat. Pour cheese mixture over hot cherry pie filling. Reduce heat to 350°. Continue baking 25 to 30 minutes. Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
Mix coffee and sugar in a bowl. Stir until dissolved. Cool completely. Add brandy to sugar/coffee mixture. Divide mixture evenly between 2 fifth bottles. Add a vanilla bean to each bottle. Cap after the liquid is completely cooled. Must be stored at least 30 days to steep before consuming to get full flavor.
Place oleo, sugar and milk into saucepan. Bring ingredients to boil. Turn off heat after boils. Add oats, peanut butter, vanilla, cocoa and salt to saucepan. Mix well together. Drop on wax paper.
Boil peeled and cut sweet potatoes about 20 minutes. Preheat oven to 450°. Drain potatoes, mash and add margarine and sugar while still hot. Sift flour into mixture. Cut in shortening. Add water, if needed, for right consistency. Roll out and cut to size and thickness you like. Bake about 10 minutes or until lightly browned. May be partly done ahead. Stores well. Yields 4 to 5 dozen.
Arrange Twinkies in 3 rows of 5 in a 9 x 13-inch pan. Mix jello with boiling water; add 1 cup cold water. Add strawberries and blend. Pour over Twinkies. Make pudding according to directions; pour over jello. Top with Cool Whip.
Microwave on High 2 1/2 to 3 1/2 minutes the milk chocolate and dark chocolate. Blend until smooth. Add coconut and cereal; blend well. Press mixture into jelly roll pan or large rectangular pan. Chill to harden. Cut into bars.
Beat oleo, cheese, egg and pepper until fluffy. Cut crusts from bread slices, then cut each slice into 4 squares. Put egg and cheese mixture in between 3 squares to make a box. Frost top and sides with egg-cheese mixture. Bake 12 minutes at 350°. Makes 36 boxes.
Mix all together and put in a dish. Crush corn flakes and put on top. Melt 1 stick margarine. Spoon over the top. Bake for 1 1/4 hours at 350°.
Mix together for 200 pounds of sausage. A favorite recipe at the LBJ Ranch is for Deer Meat Sausage. The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee. Or, it can be served for a late afternoon snack in hot biscuits.
Cook fettuccine according to package directions. Drain. Melt butter in a large skillet. Saute mushrooms and garlic until mushrooms are soft. Remove from skillet. In the same skillet, heat sausage over medium heat until lightly browned. Drain excess drippings. Add mushrooms and garlic back to the skillet. In a small bowl, combine eggs and cream. Add to skillet mixture and heat just until cream mixture is hot (do not boil). Add cooked fettuccine, tossing gently. Mix in cheese and parsley and serve.
Brown meat and onion in butter in skillet. Stir in salt, pepper and tomato sauce. Remove from heat. Cook noodles according to package directions. Drain. Combine cottage cheese, sour cream, green pepper and onion. In a 3-quart casserole, spread half the noodles. Cover with cheese mixture. Top with remaining noodles. Pour hamburger mixture over top. Bake in a 350° oven for about 30 minutes. Makes 8 to 10 servings. Casserole can be frozen.
Cream butter and sugar together and add egg. Combine molasses with hot water. Add dry ingredients to butter and sugar mixture alternately with small amounts of liquid mixture. Beat until smooth. Bake in wax paper lined 9 x 9 x 2 inch pan at 350° for 45 minutes. Double for long loaf pan.
Mix all together and put into graham cracker crusts and freeze. Makes 2 pies.
Cook celery and onion in butter or margarine until golden brown. Cover. Cook until vegetables are tender.
Brown skinless thighs in 2 tablespoons oil. Add onion and 1 teaspoon salt. Cook until tender. With a fork, remove chicken to bowl, leaving onion in skillet. In bowl, mix together orange juice, broth, flour and 3/4 cup water. Add this mixture and the potatoes to the onion in the skillet. Also add 1/4 teaspoon salt. Heat to boiling. Reduce heat. Cover and simmer for 10 minutes or until potatoes are tender. Return thighs to skillet. Stir in remaining rosemary and cook until done. May garnish with thin strips of orange peel.
Combine the first 8 ingredients; mix lightly. Put into 2-quart baking dish and bake at 350° for 45 minutes. Melt butter in pan. Add flour and cook gradually add milk; cook until thick and smooth. Add cheese and stir until smooth. Stir in corn. Pour over meat and top with pepper rings. Bake 350° for 20 minutes.
Put sugar, syrup and one cup of cream in a heavy saucepan. Boil on medium heat to soft ball, then add second cup of cream, and again boil to soft ball. Add third cup of cream and boil to a firm ball. Add vanilla and pour into a lightly greased 9 x 13-inch pan. When cooled slightly, cut into squares. You can cut with scissors.
To this you may add mushrooms, tomatoes, cooked bacon or cooked sausage.
Mix first 5 ingredients. Put in 1 frozen pie shell. Crumble 2nd pie shell and mix with 2 tablespoons sugar. Sprinkle on top of pie. Bake at 350° until candies bubble through top.
In shallow baking dish, combine beans, beef and peppers. Bake at 400° for 15 minutes or until hot. Stir. Top with border of chips. Bake for 5 more minutes. Garnish with lettuce and olives. Makes 4 to 6 servings.
* Or if rushed, use 1 can or 2 of Swanson white chicken, broth from chicken or 1 can of broth added to water or 2 chicken bouillon cubes added to water.
Mix all ingredients. Pour into a well-greased casserole dish. Bake for 1 hour at 350°.
In a large mixer bowl, combine 4 cups of flour and the yeast. Combine warm water, oil, sugar and salt. Add to dry mixture in bowl. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface. Knead until smooth.
In a 9 x 13-inch dish, place chicken. Place cheese and chestnuts on top. Pour diluted soup over all. Mix stuffing with margarine and sprinkle on top. Bake at 325° until brown and bubbly, about 30 minutes. If it gets too brown, place a piece of foil on top near end of baking.
Soften butter to room temperature. Cream butter, shortening and sugar until light and fluffy. Add eggs and stir. Mix flour and baking powder and add alternately with milk. Add extracts and stir. Spray 10-inch tube pan with Pam to coat. Pour batter into pan. Bake at 350° for 1 to 1 1/2 hours. Test for doneness after 1st hour.
Saute onions in shortening in 10-inch skillet until brown. Stir in ground beef, green peppers, salt, pepper, chili powder and rice. Place in casserole dish. Pour tomatoes over mixture; cover. Bake at 350° about 30 minutes. Yields 6 servings.
Melt margarine. Add Italian or garlic dressing. Dip chicken breasts in mixture (other pieces optional). Place chicken in center of 13 x 9-inch pan. Chop or cube potatoes and dip them in mixture or drain 1 can of new potatoes and dip in mixture. Place on one side of chicken in the dish. Drain green beans and dip them. Place them on the other side of the chicken. Cover with foil and bake in oven for 50 minutes at 400°. After 50 minutes, pull back the foil, leaving chicken and potatoes exposed, but leaving green beans covered. Bake an additional 10 to 15 minutes.
Drain artichokes, reserving liquid from one jar. Combine liquid with olive oil in skillet. Heat over low heat. Place flour, paprika, garlic powder and 1/2 teaspoon black pepper in a paper bag and place the pieces of chicken inside and toss to coat thoroughly. Brown chicken for 3 to 7 minutes on each side over medium-high heat. Transfer chicken to a 3-quart casserole or baking pan. Add the onion and garlic cloves to the skillet and saute over medium heat until softened (10 to 15 minutes). Add tomatoes, mushrooms, sherry and remaining spices to skillet and simmer for 10 minutes. Pour sauces over chicken. Bake, uncovered, at 350° for 50 minutes. Remove from oven and stir in artichokes. Cover and refrigerate overnight. To serve, bake, covered, for 25 minutes at 350°. Serve over rice or vermicelli. Makes 8 servings.
Cream butter and sugar, add egg and vanilla. Stir in flour mixed with cream of tartar and soda. Form small balls. (Refrigerate dough before making balls.) Put on ungreased cookie sheet, flatten with glass that has been dipped in fine sugar. Bake at 350° for 10 to 15 minutes or until lightly browned.
Dissolve gelatin in hot water. Add cold water; mix well. Cool. Grind cranberries and oranges. Add apples and sugar. Add fruit to gelatin. Pour into shallow dish. Chill until firm. Yields 24 servings.
Mix all together. Bake in 9 x 13-inch pan at 350° for 40 minutes. Ice with the Impeachment Icing.
Combine flour, baking soda, cinnamon, nutmeg and salt in bowl; set aside. Beat margarine and sugars in bowl. Beat in eggs and vanilla. Beat in flour mixture until blended. Gradually add oats and raisins while stirring.
Put all ingredients in a crock-pot in order listed. Stir once. Cover and cook on low 8 hours.
Mix all ingredients; form a ball. Sprinkle with a few more finely chopped pecans.
Boil raisins until tender; cool. Mix flour, milk, sugar, sour cream and beaten egg yolks. Cook, stirring constantly. Add raisins and vanilla. Pour into baked pie shell and top with meringue. Brown in oven at 350° for 12 to 15 minutes.
Heat oven to 345°. Beat all ingredients, except walnuts and raisins, until well blended. Stir in walnuts and raisins; mix well. Pour into pastry lined pie plate. Bake until set, approximately 50 minutes. Cool slightly. Serve warm or refrigerate.
Spray 12-inch pan with Pam and put shredded potatoes in pan on low heat (covered) to cook. When potatoes are almost done, throw eggs in, stirring frequently so the mixture won't stick. Crumble bacon on top when the eggs are done. Serve on flour tortilla with cheese and hot sauce.
Boil macaroni as directed on the box. Brown hamburger and onion in a large skillet; drain. Add ketchup, cheese from macaroni and cheese box and brown sugar. Drain macaroni and mix all together in a large pan. Cook on medium heat until hot. Salt and pepper to taste.
Mix all ingredients together. Store airtight at room temperature. To use: Add 3 tablespoons of mixture to 2 cups of simmering water in a saucepan over low heat. Fragrance lasts about 2 hours. Add more water, if desired.
Brown Spam and corned beef in pan with butter. After browned, mix in cooked rice. Let simmer for 5 minutes.
Cook squash and onion until tender. Remove from heat. Add salt, pepper and butter. Add cracker crumbs, milk, egg and half the grated cheese. Stir until well blended. Pour into casserole; sprinkle remaining grated cheese over top. Bake at 350° for 20 to 25 minutes. Yields 8 servings.
Blend cottage cheese, cream cheese and sour cream until smooth. Add mixture to remaining ingredients. Pour into shallow 2-quart baking dish. Top with corn chips. Bake at 350° for 30 minutes.
Spread cream cheese over the surface of a serving plate, add cocktail sauce to cover the cream cheese and then sprinkle with crabmeat.
In roasting pan, pour 2 to 3 cups of water and all but 1 tablespoon liquid hickory. Place roasting rack in pan. Place chicken on rack. Put stick of margarine inside chicken, then put 1 tablespoon of hickory smoke inside chicken. Cover tightly with aluminum foil. Place in 300° oven for 1 1/2 to 2 hours.
Brown sausage in heavy skillet. Save drippings to saute onions. Prepare rice according to box directions. Combine chicken, sausage, onions and rice along with soup. Transfer to two 7 x 11-inch casseroles. Melt oleo in skillet. Lightly saute croutons. Spread on top of casserole. Bake in 350° oven for 30 minutes. Serve with favorite salad and homemade bread.
Start with a big bowl. Mix all together. Bake 12 minutes at 350°. Don't overbake.
Mix the first 3 ingredients. Place chicken breasts in a flat casserole. Cover with sauce. Bake at 350° for 45 to 60 minutes. Sauce is sufficient to cover 8 boneless pieces.
Preheat oven to 350°. Cream together margarine, sugar and vanilla. Mix in eggs. Beat well until batter is light and fluffy. Add melted chocolate; blend well. Sift together cake flour, baking soda and salt. Add alternating with ice water. Mix well. Spray three 8-inch pans with Baker's Joy or use Pam and sprinkle well with flour. Pour batter into pans. Weight each pan on a scale to be sure the dough is divided equally. Bake for 30 to 35 minutes (until a cake tester comes out clean or until you can gently press a finger into the top of cake and the cake will spring back into position. Cool.
Combine all ingredients except kielbasa and bake for 30 minutes at 350°. Add kielbasa and bake for another 30 minutes.
Sift dry ingredients together directly into ungreased 8 x 8 x 2-inch cake pan. Make 3 depressions with spoon and add vanilla to one, vinegar to another and melted butter to the third. Pour water over all and stir together until well mixed. Bake at 350° for 30 to 35 minutes. Leave cake in pan. Frost and serve while warm. Serves 9 to 12.
Bake cake mix as directed, baking for a shorter time than given on the box for a 9 x 13-inch pan. Cut rest of ingredients together to make crumb topping. Spread over baked cake and return to oven for 10 minutes. Cool slightly and then sprinkle with confectioners sugar. Serve warm or cold.
Mix Dream Whip according to directions. Let ice cream and milk stand in large bowl. Crush crackers with oleo; set aside 3/4 cup of crumb mixture. Pat rest of crumb mixture into greased 9 x 13-inch pan. Mix ice cream and milk until mixed. Gradually add dry pudding until mixed. Pour over crust. Top with Dream Whip and crumbs. Refrigerate.
Put cake mix in bowl and add remaining ingredients. Mix for 2 minutes. Grease and flour Bundt or ring cake pan. Chopped nuts or cherries may be put in bottom of pan or mixed in batter. Pour into pan and bake at 325° for 60 minutes.
Mix flour, shortening, salt and baking powder until crumbly. Add egg with water. Mix. Sometimes it takes more water.
Combine ingredients and pour over chicken. Bake 1 1/4 hours at 300°. Baste every 15 minutes until chicken is tender and nearly brown. (Turn chicken.) Good with rice.
Spray 9 x 13-inch pan with Pam. Sprinkle 1 can coconut and 1 cup chopped pecans into the pan. Mix German chocolate cake mix according to directions. Spread over coconut and pecans. Mix together powdered sugar, cream cheese and melted butter. Drop by the spoonful over the cake batter. Bake at 350° for 35 minutes or until done.
Heat oven to 350°. Beat sugar, flour, eggs, salt, corn syrup, melted margarine and vanilla with mixer. Stir in pecans. Pour into prepared pastry shell and bake 45 to 50 minutes.
Prepare rice as directed. Cook sausage, using fork to crumble while cooking. Drain and set aside.
Parboil noodles. While noodles are draining, soften margarine and cream cheese in pot. Throw noodles back in and then everything else back into pot. Grease casserole and add all the ingredients. Bake at 350°, uncovered, about 45 minutes to 1 hour or until done. Sprinkle cinnamon on casserole after about 35 minutes.
In large bowl, stir together dry ingredients. Add oil, eggs, carrots, pineapple and vanilla flavoring. Mix by hand only. Pour into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 45 minutes.
Cream 1 cup of butter and the cream cheese together. Blend in sugar, gradually. Shape cream cheese mixture into small eggs. Cool for about 1 hour.
Make pancakes according to the directions. Cut up 4 to 6 hot dogs (cut round). Add to batter and cook as directed.
Have cheese at room temperature. Chop fine onion and corned beef. Mix all ingredients well. Form into ball.
Sift sugar, flour and soda. Melt butter, cocoa and water; bring to rapid boil. Pour over dry ingredients that were sifted. Add buttermilk, vanilla and eggs and mix well. Pour into greased and floured cookie sheet. Bake at 350° for 15 minutes.
Mix soups and wine; pour over chicken, in a casserole dish, and top with cheese. Cover and bake at 300° for 2 hours. Remove cover and bake 30 minutes. Serve over rice or noodles.
Cream together Crisco, margarine, eggs and 1 1/2 cups sugar. Add flour, vanilla and milk. Beat for 20 minutes. Bake at 350° for 45 minutes in a tube pan. When cool, sprinkle with powdered sugar.
In 1-quart saucepan, heat oil with crushed garlic. Heat until garlic is toasted (do not overcook). Add parsley. Take pan off stove. Add two cans clams with liquid. Simmer 10 to 15 minutes.
Prepare the cake mix according to directions in a 9 x 12-inch pan according to directions. Let cool. Cut cake in half; crumble 1/2 into another 9 x 12-inch pan. Press down. Mix the Eagle Brand milk with lemonade; pour over the crumbs. Crumble the other half of the cake on this and press down. Ice with whipped topping; sprinkle generously with coconut.
Peel and cut as to boil. Cook, then drain. Mash and beat in cream cheese, sour cream and seasonings. Store in refrigerator. Will keep 2 weeks in closed container. Bake at 300° for 1 hour. Yields 15 to 16 servings.
Mix ground beef lightly with egg, bread crumbs, parsley, and 1 teaspoon of the salt until well-blended; shape into 24 balls. Brown, half at a time, in salad oil in a large frying pan. Remove with a slotted spoon and set aside. Stir onion and garlic into drippings in pan; saute just until soft. Add eggplant and meatballs. Mix tomatoes with remaining 1 teaspoon salt, sugar, and cumin seeds; pour over meatballs and eggplant. Cover.
In a large pan, mix sugar, molasses and water. Cook to a rolling boil. Continue to cook until the syrup, dropping from a spoon, spins a thread. Quickly stir in the vanilla and soda. Pour syrup over popcorn. Stir with a large spoon.