HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and let stand for 3 minutes the warm water, yeast and sugar. Mix well the oil, salt and flour. Add to yeast mixture. Raise 45 minutes. Punch down. Pull off dough and form into patties. Tear a hole in center like a doughnut. Fry in hot grease at 375°, turning once, when first side is brown, then brown other side. Drain on paper towel. Serve hot with butter and choice of honey, powdered sugar or jams. Serves about 6 to 8 people.
Sift flour and cocoa together. Cream butter and sugar; add eggs, one at a time, mixing well after each addition. To this mixture, add flour mixture and milk alternately a little at a time until all is used. Mix well. Bake in a greased and floured large tube pan for 1 hour and 40 minutes. Do not open oven during cooking.
In large bowl, blend soup and sour cream; add carrots, onion and squash. Melt butter and add stuffing mix. Stir thoroughly. Spread half of mix on bottom of large casserole dish. Pour squash mixture over and top with remaining stuffing mix. Bake at 375° for 40 minutes. Serves 12.
Slice buns two ways so that each bun makes four bread sticks. Brush each stick liberally with melted margarine to which some garlic powder has been added (to taste). Sprinkle buttered sticks with celery salt, poultry seasoning and parsley flakes. Place sticks on cookie sheet in low oven (200° to 250°). Bake approximately 1 hour or until sticks are very dry and crisp. Allow to cool completely before placing in bags. Can be frozen.
Mix crackers and butter. Set aside. Mix milk, mayonnaise and soup. Pour over shredded cabbage. Sprinkle cheese on top. Then add crackers on top of cheese. Bake at 350° for 45 minutes to 1 hour, until done. Crackers will be brown on top.
Combine margarine, 1 egg and cake mix in a large bowl; mix well. Press mixture into a 13 x 9 x 2 inch baking pan. Set aside. Combine 2 eggs, cream cheese, powdered sugar and vanilla; beat until light and fluffy. Spread topping over cake layer. Bake at 300° for 45 to 50 minutes. Cool on wire rack. Cut into squares. Yield: about 2 doz. squares.
Rub salad bowl with a cut clove of garlic, then put the egg yolk, salt, mustard, pepper, paprika, vinegar and Worcestershire sauce in the bowl; blend thoroughly. Add oil; blend again. Add the greens and lettuce, torn into bite size chunks and tossed lightly. A few spoonfuls of Roquefort cheese, crumbled, make this extra special.
Layer each: cubed boiled potatoes, sliced boiled eggs and chopped onion. Pour mixture of Miracle Whip, sugar and mustard over the layered ingredients. Fry bacon and crumble on top. Bake at 350° for 30 to 45 minutes. Enjoy!
Mix all ingredients together. This makes quite a bit, so you need a large storage container. Pour 1/2 cup of powder into cup and fill with water. Goes great on ice cream.
Fry meat and onions. Add tomatoes, simmer with carrots until almost done. Add other vegetables and beans except cabbage. Add 3 to 4 cups shredded cabbage. Do not stir it in, just push under juice on top. Salt and pepper to taste. Simmer until cabbage is done.
Chop peppers. Mix all ingredients except Certo and bring to a rolling boil; stir times one. Remove from heat. Let set for 5 minutes. Add Certo and mix. Pour into hot sterilized jars and seal.
Heat oven to 425°. Brown hamburger with onion; drain. Combine canned goods and mix with hamburger and onion. Place in a large casserole dish. Sprinkle cheese on top. Prepare cornbread mix according to package directions. Spoon on top and spread evenly. Bake for 20 to 25 minutes.
Sift dry ingredients together. Add shortening and water. Beat for 1 minute with electric mixer. Add applesauce and egg, then beat for 3 minutes. Stir in nuts and raisins. Pour into 2 greased and floured loaf pans. Bake at 350° for 35 to 40 minutes. Happy harvest!
Mix the ingredients together. Bake in a 9-inch pie plate or ovenproof dish. Bake at 350° for 20 to 30 minutes until bubbly and golden brown. Serve with Triscuits or toasted pita wedges.
First thing, put large pan of water on to boil (salt water) and measure noodles. Noodles measure the same dry or wet.
Bring to a boil and pour over shrimp. Bake at 400° for 8 to 10 minutes.
Beat cream cheese, eggs, sugar and vanilla. Pour into Pam sprayed pie pan. Bake at 350° for 20 minutes. Combine sour cream, 4 tablespoons sugar and vanilla. Pour over cooled pie. Bake 10 minutes. Chill.
Put saltines in blender on high until powdered. Add minced parsley, onion and dill weed. Blend again until powdered. Pour into bowl. Stir in onion salt, garlic salt, onion powder and garlic powder. Place into container with tight fitting lid. Blend 1 tablespoon of dry mix with 1 cup mayo and 1 cup buttermilk.
Preheat oven to 350°. Combine ingredients and mix well. Drop from teaspoon 1-inch apart onto well-greased baking sheet. Bake 8 to 10 minutes or until lightly browned. Remove from oven and baking sheet at once. Yield: 2 1/2 dozen.
Beat the eggs until foamy; add sugar. Add oil, vanilla and salt. Beat until thick and lemon colored. Add zucchini and flour and mix well. Add remaining ingredients and bake at 350° for 1 hour.
Grate rind and squeeze lemons. Mix flour and sugar. Add beaten egg yolks and all other ingredients. Cook over low heat until thick. Cool and spread between layers of cake. This is good when used with Six Layer Cake.
In medium bowl, blend cream cheese and sour cream until smooth. Stir in Parmesan cheese and 1/2 cup dried beef. Chill cheese mix for 15 minutes. Shape into ball and roll in remaining beef. Chill at least 20 minutes or longer.
Soak beans overnight. Drain. Cover ham hocks with water. Cook 1 to 1 1/2 hours. Remove meat from bones. Add meat, beans and rest of ingredients to stock. Simmer covered for 2 hours. Stir occasionally. Serve over hot rice.
Mix orange juice, milk and sherbet in blender. Add banana. Mix on high speed until smooth. Serve.
Dissolve Kool-Aid and sugar in water. Add remaining ingredients, mixing 2 cans water to each can of frozen juice. Chill.
Mix all together and bake at 375° for 30 minutes. Makes 9 x 13-inch or 2 (8-inch) cakes.
Put all ingredients, except vinegar, in blender. Blend well. Turn to slow, open vent in lid and add vinegar very slowly. Pour in bottle or jar and refrigerate.
Cook spinach according to package directions; drain and press out liquid. In a large bowl, beat eggs until foamy. In a large skillet, in the hot oil, gently cook onion until transparent. Stir spinach, onions and ham into eggs. Add Parmesan, Ricotta, salt and pepper. Pour into pie crust. Bake at 425° until crust is golden, about 40 minutes. Let stand about 10 minutes before serving. This will be better if you bake it the day before serving and reheat it at a moderate oven temperature.
Brown meat in butter. Add orange zest. Arrange onions around meat. Stir broth, 1/2 of brandy and garlic and pour over the meat. Cover and cook slowly for about 2 1/2 hours. Do not stir. Add carrots, tucking them under the meat. Cover and simmer for 1/2 hour. Gently stir in parsley, lemon peel and rest of brandy. Salt for taste. Ladle into soup bowls. Serve with hot French bread, a green salad and a good Burgundy.
Put salt in meal. Put your pork rinds in. (Do not crush the rinds too fine. I use my rolling pin to crush the rinds.) Add hot water to make up bread (use hands). Make into pones and bake in a 375° oven.
Mix first 4 ingredients for 2 minutes. Pour into graham cracker pie crust. Freeze until cold.
Add sugar, nutmeg, flour and milk to slightly beaten eggs. Pour into a 9-inch pie pan which has been greased with butter. Bake at 350° for 30 to 40 minutes.
Cook for 12 hours. Stir occasionally. Lift lid off to thicken the last 4 hours. Immediately fill jars; wipe jar rims and threads. Cover quickly with flat lids. Screw bands on tightly.
Cook squash in salted water until tender. Drain and mash. Cook bacon until crisp. Drain and crumble. Saute onion in bacon drippings. Combine all ingredients and stir well. Spoon into lightly greased 2-quart casserole. Bake at 350° for 30 minutes.
Dissolve Jell-O in 2 1/2 cups hot water with sugar and salt in large bowl. Stir in thawed strawberries and set in refrigerator until slightly set. Whip cream, then fold into Jell-O mix. Tear angel food cake into pieces and make a layer in a 13 x 9-inch pan, using half of the pieces. Pour half of the Jell-O mix on pieces. Make another layer with remaining cake and the remaining Jell-O mix. Refrigerate 6 hours or overnight.
Take eggs, sugar and shortening (soft but not melted); mix until creamed. Add sifted flour a little at a time. Alternate. Add a little of the milk until flour and milk have all been mixed. Add spices and jam in last. Mix well. Bake at 350° for 35 minutes in layer pans or a sheet pan. Bake slowly to prevent burning. When you stick your finger on the cake, it will pop up if it is done.
Combine sugar, water, salt and butter in pan and bring to a boil. Cook to 285° to 300°. Do not stir after boiling starts. Add nuts and spread on warm, buttered cookie sheet. Cool. Melt chocolate bits, one half at a time, with paraffin. Spread on top of candy. Cool, then on other side. Cool, then break into pieces.
Cut round steak into serving portions. Wrap around sausage links. Secure with a toothpick. Brown. Add 1 quart tomatoes, onion, caraway seed, salt and pepper. Add liquid from can of sauerkraut. Cook 45 minutes. Add sauerkraut and simmer 30 minutes longer. Serve hot.
Mix dry ingredients together. Beat eggs, buttermilk, oil and lime juice together with sugars.
Preheat oven to 350 degrees. Combine cake mix, sour cream, apricot baby food, lemon juice, water, eggs, and poppy seed. Beat on low speed of electric mixer for about 1 minute or until well mixed. In a small bowl, combine the cream cheese and confectioners' sugar. Mix well. Line muffin pans with paper cupcake liners. Spoon the batter into liners, filling about 1/2 full. Drop a small dollop (about a teaspoon) of cream cheese mixture in center of each cupcake. Spoon about a tablespoon of batter over the top, covering the cream cheese. This will make the liners about 3/4 full. Bake for about 20 minutes or until top will spring back when lightly touched. The cupcakes will not be brown on top. Remove from muffin pans and cool on a rack. Drizzle the cooled cupcakes with the confectioners' sugar glaze. Makes 24 cupcakes.
Wash small cucumbers and pack into sterile jars with fresh dill, mustard seed, garlic clove and hot pepper.
Cut steak into strips and sprinkle with paprika. Allow meat to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions and green peppers; cover and cook for 15 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Serve over rice. Makes a great supper with a salad and crusty French bread.
Cut broccoli and cauliflower into small pieces and steam until soft. Saute onions, celery and mushrooms in margarine until soft. Combine cooked vegetables with soup, Monterey Jack and sharp cheeses and milk for moist consistency. Sprinkle Parmesan cheese and slivered almonds on top. Bake at 350° for 30 minutes.
Bring to boil 2 sticks butter and 1/2 cup sugar. Boil for 3 minutes. Add vanilla. Place graham crackers on cookie sheet. Pour mixture over graham crackers. Sprinkle pecans all over graham crackers. Place in 325° oven for 10 minutes. Cool on waxed paper.
Thaw bread dough and shape into 1-inch balls. Dip balls into melted butter, then cheese/spice mixture. Arrange side by side in Bundt pan. Preheat oven to 200°. Shut off. Let dough rise about 1 hour or until it reaches to the top of pan. Remove and preheat oven to 350°. Bake 30 to 40 minutes.
Prepare Rice-A-Roni according to directions. Cool. Add mayonnaise, curry, onions and artichoke hearts with marinade. Chill 2 hours. Great for picnics and potlucks.
Mix together pudding, milk and Cool Whip. Cream together cream cheese, butter and powdered sugar. Combine the pudding mixture with cream cheese; mix well. In layers, alternate cookies and filling. Refrigerate.
Bake pie shell 7 minutes at 450°. Turn temperature to 325°. Crumble hash into baked pie shell and top with cheese. Mix remaining ingredients. Pour over top and bake 35 minutes or until set.
Dissolve gelatin in boiling water. Add berries slightly frozen (do not mash berries). Add pineapple and bananas. Pour 1/2 of mixture into 13 x 9 x 2-inch pan or dish. Chill until firm. Spread with sour cream. Add remaining gelatin on top. Chill. Pour more sour cream on top when firm.
Combine yeast and sugar. Let stand a few minutes. Heat orange juice to lukewarm and add to yeast. Add remaining ingredients, except candied orange peel. Beat well. Let rise until doubled in bulk. Knead in orange peel on well floured board. Shape into a loaf and let rise until doubled in bulk, or until light. Bake in moderate oven (375°) 30 to 40 minutes. Makes 1 loaf.
Add macaroni and salt to boiling water; boil for 6 to 8 minutes. Drain and rinse in cold water, then drain thoroughly.
In large skillet, cook ground beef and onion until beef is browned; drain fat. Add Burrito Spices and tomatoes; mix well. Bring to a boil over medium-high heat; reduce heat to low and simmer, uncovered, 10 minutes. Combine hominy or corn and green chiles in separate bowl. In 2-quart rectangular casserole dish, layer half of meat mixture, tortilla chips and hominy mixture. Add 1/2 cut cheese. Repeat layers (if using red and green chips alternate the colors with layers, looks very good), ending with 1/2 cup cheese. Top with tomato sauce and remaining 1/2 cup cheese. Bake, uncovered, in 350 degree oven for 35 minutes or until thoroughly heated. Makes 8 servings. Serve with a tossed green salad. Teens love this meal!!!
Preheat oven to 375°. Peel, core and slice apples into a 9-inch pie pan or dish. Coat apples with lemon juice. Work like pastry with a pastry blender or with the fingertips: flour, brown sugar, butter, salt and cinnamon. Mixture must be lightly worked so that it does not become oily. Spread crumbly mixture over the apples. Bake for about 30 minutes. Serve warm with vanilla ice cream.
Mix spices with boiling water; stir into sweet potatoes. Add sugar, eggs, salt and butter; blend thoroughly. Stir in milk; heat mixture over hot water for about 5 minutes, stirring constantly. Pour into pie shell. Bake at 425° until filling is set, about 20 minutes. Cool. Serve with Whipped Orange Topping.
Mix lemonade and condensed milk in large bowl, then add Cool Whip. Mix very well. Pour in graham cracker crust, then refrigerate.
Place mushrooms in lightly greased 13 x 9 x 2-inch baking dish. Arrange chicken over mushrooms. Combine cornstarch and water in small bowl, stirring until smooth. Stir in olive oil, if desired; add wine, soy sauce, garlic, brown sugar and oregano. Pour over chicken. Bake, uncovered, at 350° for 1 hour, or until chicken is done. Serve with rice. Yields 4 servings.
Cook the turkey, onion and garlic in large skillet until the turkey is no longer pink. Drain fat. Add vinegar, chili powder, oregano, cumin and red pepper, if desired. Cook and stir for 1 minute more. Add beans. Remove from heat.
Soak 1 cup rolled oats, 1/2 cup crumbled crackers in 1 cup milk. Add 2 beaten eggs. Add meat, onion and celery. Add more cracker crumbs if needed. Form into a loaf; spread catsup or barbecue sauce over the loaf before baking.
Cook noodles in boiling water, salted, until just tender, about 8 minutes. Drain and reserve.
Remove bones and skin from salmon and flake. Combine with remaining ingredients. Form into ball; roll in parsley flakes. Serve with crackers.
Line a 13 x 9 x 2-inch pan with graham crackers. Then mix pudding and milk together. Fold in Cool Whip. Then pour over first layer of graham crackers. Then layer with graham crackers. Melt chocolate and butter over boiling water, add sugar and water. Mix. Pour this over second layer of graham crackers. Chill.
In skillet, heat margarine over medium heat until bubbly; add mushrooms and saute 2 to 3 minutes. Remove from heat and set aside. In 3-quart saucepan, heat oil over medium heat; add onions and garlic and saute 1 to 2 minutes. Add tomato sauce, tomatoes, 3/4 teaspoon salt, the oregano, basil, 1/4 teaspoon pepper and bay leaf; mix well. Reduce heat to low, cover and let simmer, stirring occasionally for 25 to 30 minutes. Remove and discard bay leaf.
Mix hamburger with desired seasonings. Make patties and roll in crushed corn flakes. Cook patties in skillet.
Mix first 3 ingredients in bowl. Mix next 3 ingredients in second bowl. Press 3/4 of cake mixture into slightly greased cake pan. Set aside remaining 1/4 of cake mixture. Pour cheesecake mixture into cake pan. Sprinkle remaining cake mixture over cheesecake part. Bake 30 minutes at 350°.
Boil butter and sugar for 3 minutes. Put foil in jelly roll pan and line with soda crackers. Pour sugar/butter mixture on top; spread evenly. Bake 5 minutes at 350° or until crackers "float." Let cool a couple of minutes. Sprinkle chocolate chips on top. You can put this back in oven to melt. Spread chocolate evenly. Cut immediately. Chopped nuts may be added.
Mix ingredients together and cook to soft ball stage. Cool to lukewarm and beat until creamy. Pour on a greased plate and cut. Do not add walnuts until ready to pour.
Mix cheese thoroughly through dry Jell-O. Mix in boiling water. Drain fruit and save juice. Add enough water to complete the 4 cups necessary for Jell-O. Add fruit and 3/4 cup nut meats.
In small bowl, combine refried beans and chilies; spread on large serving plate. Combine sour cream and taco seasoning; spoon over bean mixture, spreading evenly. In small bowl, mash avocados; stir in ReaLemon brand and salts. Spoon evenly over sour cream mixture. Cover; chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with tortilla chips. Refrigerate leftovers. Makes 12 to 15 servings.
Combine ground beef, onions, green pepper and oil and brown in very large skillet. Add tomatoes and corn; simmer 5 minutes. Remove from heat and add chili powder, red pepper and salt. Mix corn meal, milk and eggs together. Add to first mixture. Pour into a greased 13 x 9-inch baking pan. Bake about 30 minutes at 350°.
Mix cake mix, butter and eggs. This will be a stiff dough. Drop by teaspoon onto greased cookie sheet. Bake at 325° for 10 minutes. Cookies will look fat and very soft but will fall and cool into delicious cookie.
Mix together dry mustard and vinegar; let stand overnight. Mix eggs, sugar and salt and blend with mustard mixture. Cook in a double boiler until thick. Let cool, then add Miracle Whip.
Preheat oven to 275°. Cream butter and sugar. Beat in eggs, one at a time. Add remaining ingredients. Pour into 2 greased and floured loaf pans. Bake for about 2 hours or until toothpick comes out clean.
Bake patty shells according to package directions; keep warm. Melt butter or margarine in a heavy 10-inch skillet. Add crawfish; saute 5 minutes, stirring. Remove crawfish with a slotted spoon; set aside. Add mushrooms to skillet; saute until liquid is reduced to a glaze and mushrooms are caramelized. Add stock or clam juice to deglaze pan, scraping up all browned bits from pan. Cook over medium heat until liquid is reduced by 1/2. Add cream, seasonings and minced parsley. Again, reduce by 1/2. Stir in green onions. Return crawfish to sauce; cook just to heat through. Serve in patty shells. Garnish with parsley. Makes 6 to 12 servings.
Chill milk. Line 3 pans with vanilla wafers. Mix pineapple juice, Jell-O, sugar and eggs together. Bring to a rolling boil. Set aside to cool. Whip chilled milk and fold in cooked mixture until well blended. Pour mixture into pans lined with wafers. Place in refrigerator and chill.
Place bacon, butter, garlic, onion and celery in saucepan; saute gently for 4 to 5 minutes. Discard garlic. Add beef, marjoram and parsley; simmer, stirring occasionally, until meat is browned. Add tomatoes and tomato paste mixture. Simmer, uncovered, for 30 minutes. Season to taste; cook for 10 to 15 minutes, or until sauce is thick.
Bake cake in a 9 x 13-inch pan. While hot, punch holes in top of cake. Mix sugar with pineapple and cook 5 minutes. Pour pineapple and sugar mix over cake while hot. Prepare vanilla pudding (not instant) and spread over pineapple. Cover and refrigerate cake overnight. When ready to serve, spread Cool Whip and coconut over the top.
Fill a 14 ounce glass with shaved ice. Stir in lime juice, syrup, curacao and light rum. Drop in half of lime shell. Float dark rum on top. Garnish with a pineapple spear topped with sprig of mint. (Float flower for a regal touch). Serve with straw!
Mix first 3 ingredients and press smoothly into 9 x 13-inch pan. Bake at 350° for 20 minutes, then cool. Cream the cheese and sugar; mix in 1 cup Cool Whip and spread over crust. Whip pudding, milk and vanilla until thick and spread over cheese mixture. Spread remaining Cool Whip over top. Refrigerate; cut into squares and serve. Freezes well.
Brown pork chops on both sides in oil in 10-inch skillet over medium heat, drain fat. Stir in water, celery and soup mix. Cover; cook over low heat 30 minutes or until chops are tender. Take skillet off heat. Move chops to one side. Mix together mushrooms and flour. Stir flour-mushroom mixture, parsley flakes and evaporated milk into skillet. Stir over low heat until steaming. Do not boil. Serve over hot rice. Serves 4.
Preheat oven to 375°. Line a 9-inch pie plate with pastry and line the pastry with foil. Add dried beans to weigh the bottom down and bake 30 minutes. Remove the foil and beans. Cook the bacon until crisp and remove from skillet. Pour off all but 1 tablespoon of fat remaining in skillet. Cook the onion in the fat until transparent. Crumble the bacon. Sprinkle the bacon, onion and cheese over the inside of the baked shell. Combine the eggs, cream, milk, nutmeg, salt and pepper and spread over onion-cheese mixture. Bake the pie 45 minutes or until a knife inserted 1 inch from the pastry edge comes out clean. Cut into wedges and serve immediately. Serves 6 to 10.
Melt margarine. Add Worcestershire sauce and garlic salt. Heat pecans in 250° oven in a shallow pan. Drizzle mixture over pecans and stir well. Return to oven. Toast 1 hour at 250°.
In a medium mixing bowl, add the cereal, coconut and nuts. Stir with a wooden spoon. Drop one ice cream scoop of ice cream at a time into mixture. Roll the ball around until it is coated. Work quickly so the ice cream doesn't melt. Place the ice cream balls on the cookie sheet. Put them in the freezer until serving time.
Beat egg yolks and sugar until all sugar is melted (3 to 5 minutes). Add orange juice and beat 2 minutes. Mix baking powder with flour; add to mixture and beat 2 minutes. Fold in stiffly beaten egg whites. Bake in ungreased tube pan or square cake pan at 350°. Bake for 35 to 40 minutes.
Core lettuce and slice thinly. Spread lettuce over the bottom of a wide 4-quart serving dish. Slice green onions and sprinkle on top of lettuce. Drain water chestnuts and slice; sprinkle over onions. Slice red pepper and layer over the water chestnuts. Slice celery and sprinkle over the peppers. Break apart frozen peas and spread over the celery. Sprinkle with the salt, Parmesan cheese and garlic powder. Finely chop and sprinkle bacon next, along with eggs (finely grated). Cover the salad and chill for at least 4 hours or to 24 hours. Just before serving, cut tomatoes in wedges and arrange around the top of the salad. To serve, use a spoon and fork to lift out each serving. Serves 8 to 10 persons.
Cream butter and sugar together. Blend in unbeaten egg, vanilla and sifted flour. Stir candied fruit and pecan halves into mixture. Shape into 2 small rolls. Chill for at least 3 hours or overnight. Cut in 1/8-inch slices. Place on ungreased cookie sheet. Bake 12 to 15 minutes at 350°. These are nice at Christmastime. Makes 5 or 6 dozen.
Coarsely crumble corn bread in bottom of 9 x 13-inch pan. Layer beans, tomatoes, bell pepper, green onions and bacon in order given. Blend Miracle Whip and pickle juice until smooth. Add additional pickle juice if thinner consistency if desired. Spread over the vegetable and corn bread layers. Serve chilled.