HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water and add remaining ingredients. Mix well. Roll out on floured board 1/4-inch thick. Cut and dip in melted butter. Let rise one hour. Bake at 400° until brown.
Cream shortening, white and brown sugars together. Add eggs to mixture and blend well. Sift flour, baking soda, baking powder and salt. Combine sour milk with vanilla. Alternately add flour and milk to shortening mixture and blend all. Shape cookie by hand into little logs and roll in sesame seed. Bake at 375° for 8 to 10 minutes.
Beat eggs at medium speed. Add flour, wheat germ, sugar, cinnamon and baking soda to combine. Then at high speed, mix thoroughly. Fold in nuts.
Saute diced pepper, onions and bacon in a large skillet until transparent. Add the hamburger and cook until no pink shows. Combine the remaining ingredients and set aside. To the hamburger, add 4 cups of diced potatoes and simmer until liquid is evaporated (about 15 minutes). Some of the grease from burger can be drained before you add the catsup mixture, if you like.
Dissolve gelatin in boiling water. Add sugar and stir to dissolve. Add other ingredients in order. Serve cold. An ice ring does better in cooling the punch without diluting too much. Yields approximately 4 1/2 quarts.
Cut cookie dough roll into 1/8-inch slices. Put on pizza pan. (Do not overlap.) Bake as on directions. Cool.
Saute mushrooms in oil. Add a little water and steam; add salt and pepper. Place spinach on open tortilla; add mushrooms and cheese. Broil in toaster oven about 2 minutes until spinach wilts and cheese melts. Fold tortilla burrito-fashion and serve with sour cream and Oasis salsa.
Combine apple cider and brandy or apple jack in a large saucepan. Stir in sugar; add cloves and cinnamon. Heat over low heat until just warm. Transfer to a punch bowl. Float apple and lemon slices on top.
Mix the cream cheese with sugar. Add strawberries while softened, but not completely thawed. Add remaining fruit and whipped topping; mix well. Pour into a loaf pan and freeze. Slice and serve.
Preheat oven to 350°. Saute onion and margarine for 10 minutes. Boil broccoli in separate pan. Put rest of ingredients in pan with onion and margarine. Stir frequently. Put broccoli in medium casserole and pour sauce over. Stir well. Bake in a 350° oven for 30 minutes until crispy brown on top.
Beat eggs and sugar 5 minutes. In separate bowl, mix flour and baking powder together. Add flour mixture to egg mixture. Add in juice and mix until thick. Add remaining ingredients. Pour out onto cookie sheet in 2 strips (remember, mixture is very thick). Bake 20 minutes at 375°. Slice into 1-inch strips. Turn on cookie sheet and toast under broiler. Turn over and toast on other side.
Preheat oven at 350°. Cream butter, cream cheese and then mix in 1 egg at a time. Stir in sugar and mix. Stir in flour, salt and vanilla. Mix good until creamy. Bake at 350° for 50 to 60 minutes until toothpick comes out clean and golden brown.
Mix ingredients. Pour into buttered baking dish. Cover. Bake for 45 minutes at 350°. Serves 6.
*Or 2 tablespoons hot sesame oil and 2 tablespoons plain, pure sesame oil.
Bake cake according to package directions, mixing two layers. Let cool and slice layers in half. Mix sugar, sour cream and coconut and spread between layers. Spread Cool Whip on top and sides of cake.
Place apples in 9 x 9-inch baking dish. Cover with oat mixture. Bake at 375° for 30 to 35 minutes.
Boil noodles. Brown and drain hamburger. Add sauce. Layer noodles, sauce and cheese. Repeat. Bake at 350° for 30 minutes.
Mix. Grease an oblong pan and bake at 300° for about 30 minutes or until done. Cool and put icing on it.
Season the duck; melt butter in large skillet. Flour duck and fry until brown on each side. Remove from pan and cook onion and celery in drippings until tender. Return duck to pan and add cream. Cover. Cook over low heat about 1 hour or until tender.
Heat margarine in a large saucepan until melted, over low heat. Add flour, mustard, salt, onion powder and white pepper. Cook until bubbly, about 1 minute, stirring constantly with wire whisk. Gradually stir in milk. Cook over medium heat until thickened and bubbly. Stir in 1 cup cheese and stir until cheese melts. Stir in macaroni. Spoon into a 2-quart casserole dish. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Let stand, covered, for 10 minutes before serving. Serves 12.
Soak roll or bread slices in water. Soak out excess water and mix well with hamburger, onion, egg, nutmeg, salt and pepper. Shape into round patties approximately 2 1/2-inches in diameter. Brown both sides in hot shortening. Set patties on platter and drain grease. Add gravy mix and water to pan and cook and stir until thickened. Add patties and simmer 15 minutes.
Dissolve yeast in warm water. Combine with remaining ingredients. Mix well. To bake, roll dough to about 1/2-inch thickness. Cut with biscuit cutter or drop by spoon onto baking sheet that has been sprayed lightly with nonstick cooking spray. Bake at 400° for 15 to 20 minutes. Dough can be stored in the refrigerator and used as needed.
Saute vegetables and herbs in olive oil until onion is clear. Brown flour (see roux recipe) and add to vegetables. Slowly add water, mixing well, until thoroughly combined. Add remaining ingredients, except shrimp, and simmer for 15 minutes. Add shrimp and cook until they turn pink. Adjust seasoning if necessary. Serve with rice.
In frypan, combine all ingredients with 2 tablespoons bacon drippings. Cook over low heat until all liquid has evaporated. Serve at room temperature.
Tear or chop lettuce and spinach; add oranges and onion. In a small saucepan, saute walnuts in oleo; add the remaining ingredients and bring to a boil. Cool a little and pour over salad and toss.
Cream together shortening, sugar and egg. Add applesauce. Then add flour, nutmeg, allspice, baking powder, cinnamon, cloves and salt. Add chopped nuts. Blend well. Bake in greased and floured loaf pan at 375° for 45 to 60 minutes.
Heat the oven to 350°. Brush bread on both sides with 1 tablespoon of the oil. Place on a baking sheet; bake until toasted, about 5 minutes per side. Rub cut sides of garlic over both sides of bread. Cut toasted bread into 1/2-inch croutons. Place lettuce in a large salad bowl. Top with croutons, ham, eggs and tomatoes. In a jar with a tight fitting lid, combine lemon juice, anchovy paste, salt and pepper. Shake to blend. Add the remaining oil; shake again until well mixed. Pour dressing over salad; toss gently. Sprinkle with Parmesan and serve.
Flake shrimp. Mix all ingredients. Top with cocktail sauce, if desired. Serve on crackers.
Blend shredded cucumber with other ingredients and chill. (Good with sliced cucumbers and onions.)
Prepare salad as directed on box; except stir in chili sauce with mayonnaise. Stir green onion, bell pepper and crabmeat into finished salad. Just before serving, stir in 2 cups of lettuce. Place remaining 2 cups lettuce on platter; arrange salad over lettuce. Arrange tomato wedges around salad.
Brown beef, drain off fat. Add remaining ingredients. Simmer 1 1/2 to 2 hours uncovered. If hotter sauce is desired, add more pepper flakes.
Boil together for 3 minutes the sugar, vinegar, 1 cup water and salt. Dissolve gelatine in 1/2 cup cold water and add to boiled mixture. Cool until syrupy. While cooling, mix remaining ingredients. Mix all ingredients together and refrigerate.
Preheat oven to 350°. Mix eggs and applesauce. Beat really good. Put in buttered casserole dish. Top with salt, pats of butter and cinnamon. Bake for 1 hour.
Scald and cool milk and shortening. Mix yeast, water and some sugar in pan; let rise. Add eggs and rest of sugar to yeast mixture, then pour in milk and shortening mixture. Add flour; stir well. Put in refrigerator to cool and rise. It can be used some hours later, but better to leave in refrigerator overnight. Form in circle (like 8-slice pie). Roll from the outside to the center. Put on pans. Let rise. Bake at 350° until golden brown.
Mix all ingredients together. Beat until fluffy. Prepare in a dish: 1 layer of vanilla wafers, 1 layer of bananas, 1 layer of custard. Repeat until all is gone. Refrigerate.
Mix sugar, oil and eggs; beat well. Add food coloring and plums. Mix well. Sift in dry ingredients and blend. Fold in pecans. Pour into greased loaf pans. Bake 60 to 70 minutes in preheated 325° oven. Turn out on rack to cool. Dust with confectioners sugar, if desired.
Bring broth, water, salt and butter to a boil. Add rice. Cover and reduce heat to simmer. Cook until all liquid is absorbed. Stir in parsley and almonds.
Lay out cream cheese to soften. Mix cream cheese and Cool Whip until smooth. Layer bottom of graham cracker crust with sliced banana. Pour cream cheese and Cool Whip mixture on top of banana. Lay sliced pineapple on top. Refrigerate for 2 hours.
In small bowl beat together eggs, butter and salt. Place cracker crumbs in shallow baking dish. Coat chicken with cracker crumbs, then egg mixture, then cracker crumbs again. In 12 x 8 x 2-inch dish arrange chicken with the meatier pieces to the outside edge of dish. Cover with wax paper. Microwave at high 18 to 22 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand about 5 minutes before serving.
Mix flour, granulated sugar, milk, Crisco and vanilla extract 2 minutes on medium. Add eggs and dates. Beat 2 minutes and fold in nuts. Bake in 2 layers for 35 to 45 minutes in 350° oven. Cool. Frost with Orange Icing.
Mix well. Low fat mayonnaise or dressing will save calories and fat grams. Great for sandwiches or served with crackers.
Sift flour, salt and baking powder. Cut in shortening until mixture is like corn meal. Add milk and egg to form a soft dough. Drop by teaspoon into boiling broth. Cover tightly and cook for 12 minutes without removing lid. Serve.
Chop peanuts finely in blender or food processor. Combine with cornflake crumbs on a piece of waxed paper. Pour salad dressing into pie plate. Remove skin from chicken and dip each piece in salad dressing, then roll in crumb mixture to coat. Arrange chicken on microwave meat or bacon rack, thick pieces toward the outside, thinner or bony pieces toward the center. Sprinkle with paprika. Cover with waxed paper. Cook in microwave on High for 15 to 18 minutes, rotating rack midway through cooking. Let stand for 5 minutes before eating, or cool slightly and refrigerate if transporting to a picnic!
Soften cheese; blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream to which powdered sugar and vanilla have been added. Pour into loaf pan and freeze at least 6 hours.
Peel raw potatoes and slice. Combine butter, sugar and water in skillet. Cook on medium heat for 1 hour, turning often.
In medium saucepan, combine Marshmallow Creme, sugar, milk, butter and salt; bring to full boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly. Remove from heat. Add semi-sweet morsels; stir until morsels melt and mixture is smooth. Stir in nuts and vanilla. Pour into foil lined 8-inch square pan. Chill until firm.
Put beef in 3-quart casserole. Add other ingredients in order given. Cover tightly with foil and bake in 325° oven for 3 hours. Do not peek. Serve with rice, noodles or diced potatoes.
Combine ingredients in a large glass or crockery bowl and chill overnight. Serve soup cold with a dollop of sour cream on top of each serving. Serve with croutons. Hint: Serve in chilled bowls. Serves 8.
Drain pineapple juice; take pineapple juice and add water to make 2 cups. Bring to boil. Add jello and marshmallows. Add ingredients. When cool, put in molds or cut in blocks and serve on lettuce leaf.
Heat oven to 375°. Spray 8 1/2 x 4 1/2-inch loaf pan with nonstick spray. Dust lightly with flour.
Cook ground beef, onion and garlic until meat is thoroughly brown; drain. To meat, add spaghetti sauce, tomato sauce, tomato paste, salt and pepper. Simmer 10 minutes. Set aside. Cook frozen spinach according to package directions. (Do not season.) Drain. Cook shell macaroni until soft; drain. Mix together bread crumbs, eggs and salad oil. In a mixing bowl, mix together spinach, macaroni and bread and egg mixture. In a lightly greased oblong (9 x 13-inch) casserole dish, spread spinach and macaroni mixture. Spread meat sauce on top. Bake 30 minutes at 350°. Top with shredded cheese and let stand until cheese melts. Serve with fresh salad and garlic bread. Yield: 8 servings.
Dissolve yeast in 3/4 cup warm water. Add to all other ingredients and then flour. Place in oiled bowl and let rise double. You can make out the biscuits or refrigerate until needed. Dough will keep in refrigerator 2 days. Bake at 375° until brown.
Cream sugar and shortening; add eggs and molasses. Stir in dry ingredients. Chill for an hour. Roll into small balls. Bake 15 minutes at 350°. Makes about 9 dozen.
Serve with favorite fresh vegetables. You'll want to double this recipe often. It disappears quickly.
Melt butter and chocolate together in double boiler. Cool. Add remaining ingredients; mix well. Bake very slow in preheated (300° to 325°) oven 20 minutes. Cool and refrigerate. Serve with whipped cream or ice cream.
Mix cake according to directions on box. Bake in an extra large sheet pan or deep cookie sheet pan. Done when cake springs back when touched lightly in center. Cool completely. Mix pudding according to directions on box. Add sour cream and mix well. Chill completely. Spread over top of cake evenly. Then spread pie mix over top of pudding mix. Refrigerate immediately.
Mix well and knead. Texture will be very grainy. Store in an airtight container.
Allow cream cheese to soften at room temperature. Blend cream cheese and mayonnaise. Add shrimp and onion; blend well. Add a few drops Tabasco sauce to taste. Serve with crackers.
Brown ground chuck, onion and celery in large skillet. Add salt, pepper and chili powder. Add both cans of beans and tomatoes. Simmer for 20 minutes, adding water as needed. Serve with cornbread or crackers.
Bring water to a boil and slowly stir grits into it. Cook about 3 minutes. Over low heat, stir in cheese and oleo until melted. Set off heat and stir in well beaten eggs and Tabasco sauce. Bake in buttered casserole dish for 30 minutes at 350°.
Empty the canned crushed pineapple into a strainer over a cup to catch the juice. Press the pineapple to eliminate as much moisture as possible. Spread the well drained pineapple in the bottom of the ready to fill pie shell. Sprinkle the gelatin in 2 tablespoons cold water in the bottom of the blender container. Wait until gelatin dissolves and softens. Measure pineapple juice and add water to make 1 cup. Heat to boiling. Add boiling juice mixture to gelatin. Cover and blend on high speed until gelatin is completely dissolved. Cut cream cheese into chunks and add to blender. Cover and blend until smooth. Add vanilla yogurt and vanilla. Cover and blend smooth. Spoon into the pie shell and sprinkle with cinnamon. Chill until set. Makes 8 servings.
Grease a 9 x 13-inch baking dish. Trim crusts from bread and fit into bottom of dish. Distribute sausage over bread. Place eggs, mustard, Worcestershire sauce and milk in blender and blend well. Spread cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight. Bake at 350° for 30 minutes or until top is golden brown. Soft textured bread should not be used.
Sift together flour, soda, salt and spices and set aside. In a large mixing bowl, beat together the corn oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add sifted dry ingredients alternately with buttermilk, about 1/3 at a time, blending well after each addition. Stir in prunes and nuts.
Cream together the sour cream, cream cheese, green chillies, black olives, garlic powder and grated cheese. Divide the mixture on the 10 flour tortillas; spread evenly. Roll up the tortillas and cut in approximately 1-inch pieces. Set in a low dish; cool for several hours. Serve with salsa (mild, medium or hot) or picante sauce (to be used as a dipping sauce).
Slightly defrost strawberries and oranges; mix with prepared orange juice. Then add remaining ingredients. Add well chilled ginger ale just before serving. Add orange slices if desired.
Combine all ingredients in small mixing bowl. Stir only until particles are moistened. Bake at 400° for 20 minutes or until done.
Bake brownies as directed on package (cake like). In a medium saucepan, combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool 15 minutes. Spread over brownies.
Put roast in middle of a large sheet of heavy foil. Mix other 4 ingredients together and pour over roast. Seal roast in foil leaving little space. Cook 3 to 4 hours in a 350° oven.
Cut pastry into 2-inch circle and gently line small muffin tins. Into pastry shell sprinkle small amount of chopped onion. Sprinkle small amount of crumbled bacon.
Mix first 4 ingredients; spread on each tortilla. Roll tightly. Place seam side down. Chill for several hours. Cut off roll ends. Cut into slices, about 1-inch. Makes about 40.
Grind and mix squash, onion, green pepper and pimento. Soak in salt overnight. Drain. Add other ingredients; boil 5 minutes, then simmer 30 minutes. Put in jars and seal hot.
Brown ground chuck, onion and garlic juice. Pour off fat. Stir in spaghetti sauce. Let simmer about 20 minutes. Stir in cottage cheese. Cook noodles until tender. Drain. Arrange layers of noodles, sauce and cheeses. Top with grated cheese. Bake at 350° for 30 minutes. Can be frozen.
Mix butter and sugar until very light and fluffy. Add cornstarch and flour, mixing well. Chill dough. Heat oven to 350°. Shape dough into 1-inch balls. Place balls on nuts scattered on wax paper. Flatten with bottom of glass, dipped in flour. With spatula, place cookies on ungreased cookie sheet, nut side up. Bake 15 minutes. Cool and frost with Bonbon Frosting.
Combine meat, milk, crumbs, onion and salt. Shape into 18 balls. Roll in flour. Brown on all sides in shortening. Mix soup and water in casserole dish. Put the drained meat balls in the casserole. Bake at 350° for 20 to 25 minutes or until brown on top.
Mix all ingredients together. Put in buttered casserole dish. Bake at 350° for 20 minutes. Potatoes should be fairly stiff before adding sour cream or they are too runny. Great with steaks.
Cream shortening and sugar and eggs. Make a paste of cocoa and food coloring; add this to shortening mixture; add salt and buttermilk with flour; and vanilla, vinegar and soda. Do not beat hard, just blend in. Bake at 350. Let cool and split layers through the center, then frost this scarlet creation.
Gradually add sugar to butter, mixing well after each addition. Stir in nuts and then flour, 1/3 cup at a time. Chill dough until stiff enough to handle, about 2 or 3 hours. Shape into 1-inch balls and place 1-inch apart on ungreased cookie sheet. Bake at 250° for 20 to 25 minutes or until brightly brown on bottom. Place on wire rack to cool. Roll in xxx sugar and then again. Makes 4 dozen.
Brown rice in small amount fat over low heat. Add remaining ingredients and simmer until rice is done.
Cook all ingredients except peanut butter, vanilla and butter. Boil on medium heat until reaches soft ball stage, then put rest of ingredients in immediately and pour into an 8 x 11-inch pan. Do not refrigerate.
Cook elbows, drain. Sprinkle chops with salt, brown them in a skillet. Combine elbows and remaining ingredients and turn into a casserole, lay chops on top. Bake in a moderate oven, 350° for 40 minutes or until chops are tender; or cook chops until almost tender and then place on top and bake for only 25 minutes.
Soften sherbet in bowl. Add cake mix and extract. Blend until well mixed. Stir in coconut. Drop by spoonfuls. Bake at 350° for 10 to 13 minutes.
Spray 9 x 13 pan with Pam. Sprinkle coconut and broken pecans in pan. Mix German chocolate cake mix as directed on box. Pour over coconut and pecans. Mix cream cheese, powdered sugar and margarine. Drop by spoonfuls over top of cake in pan. Bake at 300° for 1 hour. Check. Put foil under cake because the top runs over a little.
Melt butter and blend in flour. Stir in cream and cook slowly, until mixture thickens. Stir small amount of hot mixture into egg yolks and gradually return to hot mixture. Add shrimp and heat through. Add sherry, lemon juice, salt and parsley. Serves 4 each 5-inch patty shells. "A gourmet delight."
Combine sugar, butter and milk in heavy 5-quart Dutch oven. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces. Add remaining ingredients; beat until well blended. Pour into two 13 x 9-inch baking pans. Cool at room temperature. Cut into squares. Makes 6 pounds.
Add two cups salt to 1 gallon of water. Bring to a boil. Pour over cucumbers. Let stand for 7 days. Rinse well. Pour clear boiling water over cucumbers. Let stand for 1 day; drain. Pour boiling alum water over cucumbers. Use four or five tablespoons alum. Let stand for one day. The next day, soak in clear boiling water. Make syrup (sugar, vinegar, allspice), boil and pour over cucumbers. Let stand one day. The next day, boil again. Put in jars. Boil juice down just enough to cover pickles.
Boil shells until flexible. Mix first 7 ingredients and then stuff this mixture into shells. Spread Prego or Ragu on bottom of saucepan. Put stuffed shells in and pour rest of Prego over stuffed shells. Sprinkle with Parmesan and Mozzarella prior to cooking at 350° for 35 minutes.
Cook broccoli only enough to thaw; drain well. Arrange in 9 x 13-inch baking dish. Layer ham and cheese over broccoli. Beat baking mix with milk and eggs until smooth. Slowly pour over cheese. Bake, uncovered, 1 hour. Makes 6 to 8 servings.
Mix flour, margarine and pecans. Press into a 9 x 13-inch greased baking dish. Bake at 350° for 15 to 18 minutes. Cool.
Brown beef, garlic and onion. Drain off fat. Put remaining ingredients in kettle and boil. Turn down heat; simmer for 15 minutes. Add meat mixture. Simmer for 1 hour.
Beat all ingredients until creamy. Put in a nonmetal container. Refrigerate 24 hours. Makes 2 cups and stores for 2 weeks. Serve on toasted French bread.
Combine margarine and onions. Cover and cook slowly about 15 minutes. Blend in salt and flour. Add beef broth or stock. Heat to boiling. Reduce heat and simmer about 1 hour.
Slice ice cream and put between two layers of waffles. Serve on warm day with napkins to 1 kid. Multiples of each can be made with this recipe. Yummy.
Cook eggs and brown sugar on low heat until warm to touch. Set aside to cool. Add flour, pecans and vanilla. Pour into cookie sheet which has been greased and floured. Bake at 300° for 20 to 25 minutes or until golden brown. Slice into squares.
Mix first five ingredients together. Add flour mixture. Flour and grease bundt pan. Pour mixture in pan and bake at 350 for 50 minutes or until done.
Place raw vegetables in large micro-proof bowl. Season with dash of onion salt, garlic powder and plenty of good fresh ground pepper. Add 1/3 cup water. Cover and microwave on High until just tender. Crumble beef in a large pot over Medium-high heat. Sprinkle with chili powder until surface is well dusted. Add onion and saute until meat is browned. Add canned and fresh vegetables, including water and other vegetable broths. Soup should appear thinner than you like to eat it. Add seasonings to taste. Bring to a boil, cover and reduce heat and simmer until either: (a) the ball game is over, (b) the house is clean, (c) the Sunday crossword puzzle is complete (2 to 3 hours), stirring occasionally.
Mix ingredients together. Bake at 325° for 1 hour in greased Bundt cake pan. When cake has cooled, sift confectioners sugar over top. Delicious!