HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine brown sugar, water, Karo and maple flavoring in a saucepan and bring to a boil. Blend together peanut butter and marshmallow cream. Remove syrup from heat and blend into peanut butter mixture.
In medium bowl, combine 3/4 cup of flour, yeast, sugar, salt, water and 2 teaspoons oil; mix with mixer on low until flour is just moistened. Gradually stir in remaining flour to make a soft dough. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl. Turn dough over to expose greased side; cover with towel. Set in warm place to rise about 45 minutes or until doubled.
About 1 1/2 hours before serving, in a 3-quart saucepan over medium heat, heat tomatoes to boiling, stirring occasionally. Reduce heat to low; cover and simmer until tomatoes are soft, about 10 minutes. Uncover saucepan and cook 15 minutes longer, until tomatoes are slightly thickened, stirring often. Stir in brown sugar, tomato paste and salt. Arrange bread cubes in a 3-quart casserole. Pour melted butter over bread cubes; top with tomato mixture. Bake in 375° oven for 35 to 40 minutes until hot and bubbly. Makes 10 servings.
You will also need a 13 x 9 baking dish. Preheat oven to 350°.
Cream together first 3 ingredients. Add remaining ingredients and mix together well. Roll into small balls. Drop on cookie sheet and press down with fork. Bake at 325° to 350° for about 10 minutes. Makes 4 dozen.
Heat oven to 400°. Put oil in a 10-inch iron skillet and place in oven to heat. Put milk in a medium size mixing bowl and add soda and stir. Add meal, flour, salt, baking powder and egg. Mix well. Add 2 tablespoons of hot oil to mixture and stir. Pour in pan and cook until brown, about 20 or 25 minutes. (Sometimes I add 2 tablespoons of sugar to mixture.)
Add salt, pepper and onions to taste. Shape into balls and bake about 1 hour.
*Parboil head of cabbage. Cool and cut out core. Separate the leaves. In a small skillet, put in the shortening or oil and saute the onion until clear. In a large bowl, put the ground meat, rice, eggs, salt, pepper and sauteed onion. Mix well together. In a large kettle, make a bed of the sauerkraut. Sprinkle with paprika. Make even balls of meat. Put on a cabbage leaf. Roll up and tuck in ends. Place tomato juice and/or tomatoes over this. Add about 1/2 can of water. Cook until tender, about 1 1/2 hours.
Sift together into a bowl the first five ingredients. Stir in the milk and melted shortening. Blend in the nuts. Spread in a 9-inch square pan. Sprinkle with mixture of brown sugar and cocoa. Pour over entire batter the hot water. Bake at 350° for 40 to 45 minutes. Serve warm with whipped cream.
Place ribs in 3-quart (13 x 9 x 2-inch) glass baking dish; cover with wax paper. Cook on 70% or Medium-high (roast microwave) for 25 minutes. After 15 minutes, rearrange by placing outside ribs in center. Drain off fat. Mix remaining ingredients well and brush over both sides of ribs. Cook, covered, on 70% (roast) for 30 to 35 minutes or until meat is fork-tender. Let stand, covered, 5 minutes before serving. Makes 4 to 6 servings.
Mix the first 2 ingredients and let stand 10 minutes. Mix remaining ingredients, then stir in yeast and water. Spread on pan and let sit 5 minutes. Top with favorite sauce and toppings. Bake at 425° for 15 to 20 minutes.
In a large bowl, combine all of the ingredients and mix well. Pour into a greased loaf pan. Bake at 350° for 45 minutes. Let cool before serving.
Saute liver in butter; take out. Saute onions, put in a little ketchup, stir, put in rest of ingredients. Stir; put liver back. Serve with rice.
Debone and shred chicken; set aside. In small skillet, saute onion and bell pepper in margarine or butter. Boil spaghetti al dente. Drain and place in a large bowl. Mix spaghetti, peas, mushrooms, cheese, and tomatoes. Add chicken, sauteed onion and bell pepper. Salt and pepper to taste. Put in large casserole dish. Bake at 350° for 30 minutes. Freezes well.
Melt butter; add other ingredients. Bake 30 minutes at 350°.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to margarine mixture, mixing well. Stir in oats. Drop by tablespoonful onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy, 10 to 11 minutes for crisp cookie. Makes 4 1/2 dozen.
Beat eggs up and add vinegar and sugar in double boiler and cook until thick. Add butter and mix. Then pour hot mixture over fruit. Fold this mixture into whipped cream. Can have nuts and other fruits.
Peel potatoes and slice in 1/4-inch pieces. Roll potatoes in melted butter, then in bread crumbs. Arrange in baking dish. Drizzle with butter. Cover baking dish.
Cook macaroni in boiling water according to package directions; drain. Place macaroni in 9 x 13-inch baking dish.
Layer ingredients beginning with 1 can of tomato sauce, 1/2 at a time with couple pieces of steak in between, then the tomato soup and ending with onion soup. Repeat meat, sauce, meat, sauce, meat, soup; onion soup should be the last on top. Cook on low for 6 to 8 hours. If in a hurry, can start on high, then go to low for 4 to 6 hours. Serve with mashed potatoes.
Chop tomatoes, green pepper and onion. Mince hot pepper and garlic. Add remaining ingredients and heat to boiling. Pour into pint jars and water bath for 35 minutes. Four times recipe makes 10 pints.
Sift flour, baking powder, salt and sugar. Drop tablespoon at a time into hot fat in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter and maple syrup.
Cook chicken and shred meat; set aside. Cook rice as directed; set aside. Cook onions in margarine. Blend in flour, soup, mushrooms and milk. This is your sauce so add salt and pepper. In a large casserole, add sauce, then rice, then chicken. Top with cheese. Bake at 300° until bubbly or cheese melts.
Beat egg whites and cream of tartar on high speed until stiff. Add vanilla, lemon juice and sugar or substitute. Continue beating until very stiff. Beat in strawberries on low speed, scraping to distribute evenly. (Should be large chunks of fruit; beat just until blended.) Chill. Serves 4 generously.
Mix all ingredients except 7-Up. Add only a little of the 7-Up. Freeze mixture. Thaw to mushy stage just before serving (usually need to thaw about 3 hours). Add 7-Up and ladle into cups.
Prepare the fruits and nuts. Roll fruits and nuts in flour. Sift the flour, then mix together the remains of flour and spices. Cream the butter and sugar. Mix the well beaten egg yolks and dried ingredients. Fold in egg whites. Makes 2 large fruit cakes. Steam 3 hours, then bake 1 hour at 350°.
In a 10-inch deep dish pie pan with prepared crust, line with apples. Mix together sugar, flour and spices and sprinkle over apples. Melt margarine. Add brown sugar. Bring to a boil and pour over apples. Put on top crust and bake at 400° for 40 minutes.
Mix well and form into ball or 3 rolls. Garnish with finely chopped nuts or parsley and paprika. May use whatever you like.
Cook spinach in water. Drain well. Place spinach into buttered 1-quart ovenproof serving dish. Combine softened cream cheese, milk and 2 tablespoons of Parmesan cheese. Spread mixture over spinach. Sprinkle with paprika and the rest of the Parmesan cheese. Bake at 350° for 20 to 25 minutes.
Fry sausage until done. Reserve 2 or 3 tablespoons drippings. Crumble sausage. Combine corn meal, flour, baking powder, soda and salt. In separate bowl, combine eggs, pepper, onion, corn, buttermilk and cheese. Add egg and sausage. Pour into greased skillet and bake at 450° for 20 to 25 minutes.
Mix sugar, salt and cornstarch in medium saucepan. Add vinegar and beet juice. Cook, stirring constantly, over low heat until thick and clear. Add 1 tablespoon butter and drained beets.
Mix these thoroughly, add tears of joy and sorrows, and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups prayer and faith to lighten all other ingredients, and raise the texture of great heights of character and Christian living.
Mix sugar, cornstarch and water in a saucepan. Stir gradually over medium heat until mixture thickens and boils. Boil for 1 minute. Slowly stir at least 1/2 of the hot mixture into egg yolks; blend into remaining hot mixture and boil for 1 minute longer, stirring constantly. Remove from heat and continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into a baked pie shell and top with meringue.
Place chicken pieces skin side up (or skin chicken). Wash and scrub potatoes. Cut in half and place cut side down between chicken. Add tomato sauce, water and oil (I don't add oil as we don't need the extra fat and calories). Cover to about one inch over chicken. Add salt and pepper and sprinkle "cinnamon" on top. Bake 1 hour at 350°.
Bring 7 cups water and sugar to a boil. In a separate pan boil the tea bags in 2 cups water. Once both pans have boiled, remove from heat and mix together. After the mixture has cooled, add orange juice, lemonade and brandy. Mix well. Place the mixture in the freezer to set. (It will not freeze hard, but will remain slushy.) Stir after 24 hours or it will separate. Serve with 7-Up or Sprite.
To stuffing mix, add the water and margarine. Set aside. Mix celery, onions, mayonnaise, chicken and salt. Pour in with stuffing mix, then slightly beat 2 eggs and beat again in milk. Put stuffing mix in greased baking dish, then pour milk and egg mixture over this. Let set in refrigerator overnight.
In an electric skillet place chicken and salt and pepper. In a bowl, mix soup, bell peppers, celery, onion, milk, Worcestershire sauce, butter and lemon juice. Mix and pour over chicken. Bring to a boil, then simmer for 4 hours. Serve with rice.
Sprinkle blueberries with 2 tablespoons of the flour. Sift remaining flour, sugar and baking powder. Stir in oatmeal. Blend eggs, margarine and banana. Add to dry ingredients. Add blueberries. Pour batter into greased and floured loaf pan. Bake at 350° for 1 hour. Let cool 10 minutes then remove from pan. Wrap when cool. Store 1 day before slicing (if you can wait).
Heat oil to warm. Add garlic cloves and cook on low to medium heat until cloves slightly brown up. Add tomatoes and stir. Add parsley, basil, salt, celery leaves and stir well. Bring to a boil for 1 minute. Then reduce heat to low, cover and let simmer 30 minutes. This is a light sauce. Add tomato paste, if a thicker sauce is desired. Makes 6 servings of sauce.
Mix soups, water and rice in large roast pan. Submerge chicken into soup mixture. Bake at 350° for 2 hours.
Mix kool-aide as directed on package. add ginger ale and pineapple juice, mix well. Let sherbet soften a little, cut up and put on top of punch.
Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Roll dough into 15-inch square on lightly floured surface. Cut into 25 (3-inch) squares. Place on greased cookie sheets. Spoon about 1 tablespoon cream cheese mixture onto center of each square. Bring 2 diagonally opposite corners to center of each square, overlapping slightly. Pinch. Let rise until double, about 40 minutes.
Mix all ingredients together to your own individual degree of hotness and chill. Serve over lettuce for shrimp cocktails or to accompany raw of cooked seafood.
Brown and drain meat; put in crock-pot. Cook macaroni; drain. Add macaroni and the rest of ingredients. Stir and cover. Cook on low for 7 hours.
Boil raisins and water; set aside to cool. Mix remaining ingredients. Add raisins. Pour into jelly roll pan. Bake at 350° for 12 minutes. Drizzle with powdered sugar when cool.
Peel and core apples. Place apple on square of pastry large enough to wrap up and around apple. Combine brown sugar and raisins. Spoon brown sugar and add raisin mixture into core of apple. Add a pat of butter on top. Finish layer with brown sugar mixture. Sprinkle cinnamon and allspice over apple. Wrap pastry up and around apple, pinching together and place in baking dish.
Mix beef, rice, salt and pepper with 1/2 can of soup. Stuff peppers with meat mixture. Stand upright in baking dish. Pour over remaining soup, diluted with 1/2 soup can water. Bake, covered, 45 minutes and uncovered 15 minutes longer at 350°.
Combine crab, 1/2 ounce of Jack cheese, 1/3 cup picante sauce, celery, cream cheese, onions and garlic powder. Mix well. Spoon 1/3 cup of filling onto each tortilla center. Roll up and lay seam side down in Pam sprayed baking dish. Spoon remaining picante over top evenly. Cover with foil and bake in 350° oven for 25 to 30 minutes. Top with remaining Jack cheese. Makes 4 servings.
Mix sugar and cocoa. Put butter and milk in center of cocoa and sugar mixture. Microwave on High for 2 minutes. Stir well. Add vanilla and pecans. Pour into buttered 8 x 8-inch dish. Put in refrigerator for 20 minutes.
In a buttered baking dish, combine the corn, egg and sugar. Sprinkle with bread crumbs and dot with butter. Bake at 350° for 1 hour.
Preheat oven to 350°. Generously grease and flour pan. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Tube pan: 50 to 60 minutes; 13 x 9 x 2-inch pan: 40 to 50 minutes. Cool tube cake 25 minutes, then put on serving plate. Cool 15 to 20 minutes.
Cream shortening and sugar. Combine eggs and milk. Combine flour, baking powder and salt. Add dry ingredients and liquid alternately to creamed mixture. Put in greased 9 x 9-inch pan. Bake at 425° for 20 to 25 minutes.
Mix water, flour, salt, oil, cream and tartar and food coloring together. Stir constantly over medium heat until the dough becomes the consistency of mashed potatoes. Let dough cool.
Roll roast in flour and brown in skillet. After browning, put in crock-pot. Place potatoes and carrots in pot. Mix onion soup, tomato Ro-Tel, soy sauce and Worcestershire in a two cup measuring cup. Finish filling cup with water to make 2 cups. Pour over roast. Turn crock-pot on high for 1 hour, then low for as long as it takes to finish cooking roast.
Drain pineapple tidbits, reserving 1 c. juice; set aside. Combine instant pudding mix, 1/2 c. reserved juice, and milk in large bowl. Beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.
Cook rice. Brown ground beef. Add onions and celery. When ground beef is nearly done, finish browning. Put mixture in a casserole dish and add rest of ingredients. Stir to mix. Bake in 350° oven for 45 minutes.
Prepare soups as directed on cans. Add chopped celery, green pepper and minced onion. Bring to a light boil. Add chicken and simmer while cooking noodles as directed on package. Add soup to drained noodles. Let simmer 20 minutes. Pour noodles and soup mixture into ungreased casserole dish. Layer with cheese and then cover with buttered cracker crumbs. Bake at 325° for 20 minutes.
Heat oven to 450°. Combine pancake mix, milk, eggs and 1 teaspoon sugar. Mix well. In 9 or 10-inch ovenproof skillet, saute apples in melted butter over medium-high heat until tender. Remove skillet from heat; sprinkle apples with nuts. Pour batter evenly over apples and nuts. Combine remaining sugar and cinnamon; sprinkle over batter. Cover skillet with lid or foil. Bake at 450° for 10 to 12 minutes or until pancake is puffed and sugar melted. Loosen side of pancake from skillet; cool slightly. Cut into wedges. Makes 4 to 6 servings.
Cook chicken breasts until tender. Take chicken off bone. Cut into small pieces. Mix cream of chicken soup, broth and vegetables together in a saucepan. Mix plain flour and buttermilk together; beat well. Pour over top of chicken, soup and vegetables. Bake at 400° for 35 to 45 minutes or until top is brown. Serve.
Mix together until smooth. Pour into a 9 x 13-inch cake pan and bake at 350° for 15 minutes.
Put peppers into shallow dish and add water to just cover them. Microwave peppers for about 1 min. Chop in half and put in blender. Add onion, garlic, cilantro, salt and juice from the canned tomatoes. Blend until it forms a slightly chunky mixture. Add whole tomatoes to the blender. Pulse the blender 4 or 5 times or until the sauce reaches the desired consistency. Grab a bowl of chips and enjoy!
Clean and slice squash and cook until tender, about 10 minutes or less and drain. Drain a little juice from tomatoes. Stir gradually into flour to make a thin paste. Stir that back into rest of tomatoes. Add sugar and seasonings into tomatoes. Grease 2-quart casserole; alternate squash, Mozzarella cheese, tomatoes and Parmesan cheese. Cover and bake 1 hour at 350° or microwave 10 to 15 minutes, turning twice.
Mix butter, chocolate, sugar and milk. Boil 10 minutes, stirring constantly. Take off heat. Add tidbits and stir until melted. Add Marshmallow Whip and stir until well mixed. Add nuts, if desired, and pour onto buttered cookie sheet.
Cook beans down. While beans cook, saute onion in oleo. Drain beans; add onion, cheese and soup. Place in greased casserole. Crumble crackers into remaining oleo until absorbed. Sprinkle crumbs on top of casserole and bake at 350° until brown.
Melt margarine. Combine with sugar and eggs. Fold in pecans, coconut, raisins and vinegar. Will make 2 pies. Bake 40 minutes at 300°.
Beat sugar and Crisco together until light and fluffy. Then add butter. Beat until light and fluffy. Next add eggs, one at a time. Beat in large mixing bowl until this is very light. Slowly add milk and flour, ending with flour. Then add vanilla. Bake 2 hours in 300° oven in a tube pan that has been greased and floured. It is better to have ingredients at room temperature.
Chop lettuce and tomatoes. Mix with peppers, olives, oregano, cheese, salt and pepper to taste. Pour in oil and toss. Garnish salad with rounds of onions on top.
Combine water, salt and sugar; add cabbage. Cook about 4 minutes (do not overcook); drain. Place cabbage in buttered 9 x 13-inch pan. Mix margarine, flour and milk and cook until thick. Add cheese and stir until cheese is melted. Pour over cabbage. Sprinkle with crumbs. Bake in 325° oven for 45 minutes.
Stir and refrigerate. To make strawberry Julius, omit orange juice and substitute a 10 ounce package of frozen strawberry puree.
Melt butter. Mix cream of chicken and add other ingredients, one at a time. Mix well and bake at 350° until done.
Cook broccoli and drain. Melt butter with onion. Place all other ingredients with butter and onion. Pour over broccoli. Bake in baking dish at 400° until brown, about 35 to 40 minutes.
Combine all ingredients and bring to a boil. Simmer for 5 minutes, then baste meat.
Combine first 3 ingredients. Let stand until cool. Combine butter, sugar and date mix. Sift flour, baking powder and salt. Add to other ingredients. Pour into well-greased loaf pan (9 x 5 x 3-inch). Bake at 350° for 1 hour or until wooden toothpick thrust into center comes out clean.
Mix together hamburger, bread crumbs, onion, milk, salt, and pepper. Form into patties. Brown on both sides in skillet. Combine catsup, water, vinegar, sugar, and Worcestershire sauce. Pour over hamburger. Cover and simmer 10 minutes.
Dissolve soda in the water; work in enough flour for a light dough. The less flour the softer the cookie.
Beat until fluffy. Put vanilla wafer in cupcake holder. Fill 2/3 full. Bake at 370° for 20 minutes. Top with favorite topping and add whipping cream. Makes about 24 cupcakes.
Soak gelatine in 1/2 cup cold water; add to beaten egg yolks and sugar. Cook in double boiler until thick and smooth; cool. Add pineapple and nuts. Fold in stiffly beaten egg whites. Crush wafers with rolling pin. Place a layer of crumbs in a well-greased loaf pan. Pour over a layer of filling. Repeat, making 5 layers. Let stand overnight in refrigerator. Serves 12.
Mix and cook sugar, milk and Karo until soft ball forms in glass of water. Take off fire and stir, then add oleo and stir. Add pecans until thick. Drop by teaspoon on waxed paper. Let stand until hard.
Place yeast in 1 cup of warm water with 2 tablespoons of the sugar. Then add second cup of water. Then stir in egg, sugar and salt. Next blend in flour, 1 cup at a time, mixing well after each addition. Finally stir in oil slowly and mix. Cover and let double in bulk (about 1 hour), punch down. Put into loaf pans and let rise an hour or double. Bake at 350° for 20 minutes. Turn oven up to 425° to brown.
In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time 2 to 3 seconds on each side. Drain tortillas on paper towels. (You may omit this step, if desired.) Spoon about 2 tablespoons of hot oil into 10-inch skillet. Over medium heat, in the 2 tablespoons oil, cook onion and garlic until tender, stirring occasionally. Stir in soup, meat, water, cumin and green chilies. Heat thoroughly. Spoon about 1/3 cup soup mixture onto each tortilla; roll up. Arrange filled tortillas in 12 x 8-inch baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil. Bake at 350° for 25 minutes. Uncover; bake 5 more minutes. Makes 4 servings.
Melt margarine and marshmallows in saucepan over low heat, stirring constantly. Remove from heat. Stir in vanilla and food coloring. Pour over cereal in large bowl; mix to coat. Shape warm mixture 2/3 cup at a time into Christmas trees on waxed paper with buttered hands. Decorate with gumdrops to represent tree ornaments; add paper stars for tops. Let stand until cool. Yield; 3 dozen.
Brown chops in skillet. Pour off fat. Add other ingredients. Cover and simmer for 45 minutes or until tender. Serves 4.
Mix and heat milk, sugar, salt and lard nearly to boiling. Let cool until lukewarm. Add yeast cake. Work in flour; set to rise. Grease bowl. Cool 2 hours in warm weather. Pour back out and make out in rolls or biscuits. Let set to rise. Make small rolls. Bake at 325°.
Layer in a large glass bowl in the following order: cake pieces, pudding, Cool Whip and candy pieces. Repeat until there are 2 or 3 layers of each.
Brown meat in skillet; pour off fat. Brown onions in oil until tender. Add macaroni to meat mixture. Add salt and pepper; stir well. Add tomatoes, catsup, mushrooms, bay leaf and water. Simmer for 30 minutes over low heat, stirring frequently. Serves 6 to 8.
Mix lemon juice, tequila and Triple Sec. Add ice. Shake and strain into glass.
Preheat oven to 350°. Combine all ingredients. Place squash cut side down in apple juice mixture in roasting pan. Bake 45 minutes. Turn cut side up and spoon apple juice over tops. Bake 10 minutes more or until tender. Spoon apple juice into center of squash just before serving. Makes 6 servings.
Brown chops; combine other ingredients and place in a 9 x 13-inch dish. Bake, uncovered, for 40 minutes at 350°.
Combine shortening and sugar. Add eggs, baking powder, and soda. Blend in dry ingredients (and peanut butter). Drop on ungreased cookie sheet. (For large cookies drop a small "handful" of dough.) Bake 10 minutes at 375°.
Pour milk over oats, brown sugar, salt and shortening in a large bowl. Pour the yeast into the warm water. When milk mixture is lukewarm, add dissolved yeast and egg. Mix in flour. Turn onto lightly floured board. Cover and let stand 10 minutes. Knead until smooth. Place in greased bowl; let rise until double. Shape into rolls. Let rise. Bake at 400° for 12 to 15 minutes.
Cook and drain broccoli. Blend all ingredients in large bowl. Fold in broccoli; pour in baking dish. Cover with cracker crumbs. Bake 30 to 40 minutes at 325°.
Add shortening to water; bring to a boil. Add flour all at once and stir vigorously until ball forms in center of pan. Cool slightly. Add unbeaten eggs one at a time, beating after each egg. Mixture should be very stiff. Drop on cookie sheet (greased) from spoon. Bake at 450° for 15 minutes, then at 350° for 30 minutes. Makes 2 dozen small puffs.
Cut together until the size of small peas. Add 1/3 cup of flour mixture to water. Make a paste. Add to rest of flour mixture. Stir with fork until dough is moist and almost leaves sides of bowl. Roll into ball. Refrigerate 10 minutes.
Layer ingredients in order in 9 x 13-inch pan. Mix together 1 cup Miracle Whip salad dressing and 1 cup sour cream. Pour over salad.