HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in large bowl the yeast and warm water. Stir until dissolved. Add flour and salt to yeast mixture. Knead dough with hands about 15 times. Let rise in a warm place for 5 minutes. Spread dough on oiled cookie sheet or pizza sheet. Bake at 425° for 5 minutes.
Mix cake mix, 1 egg and margarine and press in bottom of greased 9 x 12-inch pan. Mix cream cheese, sugar and 2 to 3 eggs. Pour over mixture. Bake at 300° until brown, about 1 hour. Cool and cut in squares.
In a large bowl, combine flour, instant nonfat milk, sugar, baking powder and salt. In a small mixing bowl, combine eggs, olive oil and water. Make a well in the flour mixture; add egg mixture and blend. Fold in sesame seed and vanilla extract. Pour 2/3 cup of mix into waffle iron and bake 3 minutes.
Fry bacon; cool and crumble for topping. Brown meat until it changes color. Drain. Add remaining ingredients. Pour into baking dish. Top with crumbled bacon. Bake 1 hour at 350°.
Combine flour, salt and cream of tartar in 2-quart bowl. Gradually stir in water and oil until just about smooth. Microwave (High) uncovered 4 1/2 to 5 minutes or until mixture is very thick, stirring every minute (mixture will be very lumpy). Cool enough to handle. Turn onto countertop and knead until smooth, about 2 minutes. Divide dough into 4 sections and knead in food coloring. Store each color separately in airtight container in refrigerator. Makes 4 balls. Zipper top bags make handy storage containers.
Cream butter until almost white (about 10 minutes). Blend in sugar and beat vigorously. Stir in salt and flour in 4 parts, working into dough thoroughly. Add vanilla. Roll out dough or press into 9-inch square pan, cutting into squares. Prick each piece with fork tines. Bake at 300° for 20 to 25 minutes. Dough should turn golden, but not brown at all during baking. If baked in square pan, cut cookies again after baking and separate. Makes about 3 dozen.
Brown ground beef. Drain grease. In bowl mix beef, tomato paste and taco seasoning. Spread evenly over baking pan. Spread corn over beef mixture. Add layer of cheese. Pour Bisquick mixture and milk together. Mix. Then pour over Cheddar cheese evenly. Bake in preheated oven at 350° for about 25 to 30 minutes or until Bisquick mixture is done. Serve with tomatoes, lettuce and sour cream.
Mix corn meal, milk, cream-style corn and bacon drippings; set aside. Brown the ground beef and drain. Place 1/2 meal mixture in a cast-iron skillet. Next place meat, chopped onion, cheese and green chiles. Top with rest of corn meal mixture. Bake at 350° for 50 minutes. Slice like pie when serving. Top with sour cream, guacamole, hot sauce and black olives (things you like on Mexican food).
Cut chicken wings into three pieces, discarding tops. Roll chicken in flour, salt, pepper, and garlic powder. Fry until golden brown. Drain. Combine margarine, hot sauce, vinegar, and ketchup in pan. Heat slowly. Put chicken in large bowl with tight fitting lid. Pour sauce over chicken and shake well.
In a 11 x 6-inch or 8-inch glass cake pan combine soup, milk and 1/2 of grated cheese. Put into microwave and cook on High for 3 to 5 minutes (until cheese is melted). While cooking, combine cubed chicken and 1/2 of remaining cheese (reserve about 1/4 cup for on top) and set aside. Open crescents and separate into 8 triangles. Put 1 large tablespoon of chicken mixture on the large end of triangle and roll up edges until sealed. (I use an ice cream scoop and pack into a ball before I roll crescents up.) Place stuffed crescent rolls into your pan with prepared soup mixture. Bake at 350° for 25 minutes. Remove and sprinkle remaining cheese on top and bake 10 minutes longer.
Brown meat, onions and celery; saute until lightly wilted. Add other ingredients. Cook in slow cooker or crock-pot several hours.
Combine ingredients. This is equivalent to a 1 1/4-ounce package of taco seasoning. May be made ahead in bulk and stored in tightly sealed container. For longer storage, put in freezer. Three scant tablespoons of bulk mix equals one package.
Cream together shortening and sugar. Add combined applesauce, soda and vanilla. Do not be concerned if mixture separates. It will blend as ingredients are added. Add sifted flour, baking powder and salt. Mix well and turn into greased 8 x 8 x 2-inch pan. Bake 45 minutes in 350° oven.
Cream sugar and margarine well. Sift flour with soda. On medium speed, mix flour, oatmeal and flavoring with sugar mixture. Mold dough into small balls and place on an ungreased cookie sheet. On each cookie, press a pecan piece (1/4) after dipping into a slightly beaten egg white. Bake at 325° for 25 minutes or until slightly browned. Yields 5 dozen 2-inch cookies.
In separate bowl, beat cream cheese, sugar, egg and flour until well blended. Spoon mixture over brownie batter. Swirl with knife to marbleize.
Brown the chicken in the oil until cooked; about 5 minutes. Add the broccoli, broth and soup. Bring to a boil. Stir in rice, cover and remove from heat. Let stand for 5 minutes. Top with Parmesan cheese.
Cream butter and vanilla until softened. Gradually add brown sugar, creaming until fluffy after each addition. Add eggs in thirds, beating well after each addition. Mix in walnuts.
Mix in order named. Form in balls the size of walnut and bake 1-inch apart at 350°.
Heat oven to 375°. Combine shortening, peanut butter and sugar. Add honey and egg. Mix well. Add flour, baking powder, salt and soda. Mix well. Roll into balls about the size of marbles. Place on ungreased cookie sheet about 2-inches apart. Flatten with fork dipped in flour. Bake for 10 minutes.
Cream sugar and butter. Add 1/2 of plain flour. Add eggs, then rest of plain flour. Add milk, self-rising flour and vanilla. Bake in 3 (9-inch) layer pans or a long flat pan. Bake 30 minutes at 350°.
Sift together first 5 ingredients. Add caraway seed and raisins. Mix. In small bowl, mix margarine, eggs and buttermilk. Add to dry mixture; mix by hand. Pour into well-greased loaf pan. Bake 1 hour at 375°. Test by inserting knife. When knife is dry, it's ready.
Mix and heat (simmer, don't boil). Recipe makes approximately 2 gallons. Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
Saute beef and onion in margarine until brown. Add water, tomatoes, celery, salt, bouillon, bay leaf, Worcestershire sauce and pepper. Bring to a boil. Cover and simmer 30 minutes. Add vegetables, noodles and thyme. Bring to a boil. Cover and simmer 15 minutes. Enjoy.
Brown meat lightly, add onions and seasoning. Saute. Add macaroni, sauce, corn and peas. Toss together lightly, add olives. Bake at 300° for 45 minutes. Remove and sprinkle with grated cheese to cover. Bake 15 minutes. Serves 25.
Mix pie filling, Cool Whip, marshmallows and nuts. Pour into pie shell and chill 2 hours. Serves 6 to 8.
Mix together cake mix, melted butter and 1 egg. Spread in bottom of greased 9 x 13-inch pan. Sprinkle nuts over top. Mix together the cream cheese, sugar and 2 eggs. Spread over top of nuts. Bake at 350° for 45 minutes. Cool; cut into squares.
Cream the cheese and mayonnaise. Add garlic powder, turkey or chicken pieces and 1/2 cup pecans. Mix well. Let chill overnight. Roll in chopped nuts and/or parsley. Serve with your favorite cracker.
In large bowl sift flour, sugar, baking powder, soda and salt. Then add blueberries and toss gently. Combine eggs, sour cream oil and vanilla. Mix well and stir into dry ingredients just until moistened. Fill cupcake papers or muffin tins 2/3 full. Bake at 400° for 20 to 25 minutes.
Cream butter and sugar. Add eggs and beat until light and fluffy. Sift flour and soda and add alternately with 1/2 cup lemonade. Drop on cookie sheet. Bake in 400° oven for 8 to 10 minutes. Brush hot cookies slightly with lemonade and sprinkle with sugar.
Mix flour and shortening. Mix water, egg and vinegar in cup, then add to flour mixture. To that add the sugar and salt. Divide into 4 balls and roll out each crust.
Mix the milk, butter and vanilla together. Add the powdered sugar and coconut. Add pecans until the mixture is hard to stir. Shape into small balls. Place on a cookie sheet sprayed with Pam. Put into freezer for about 30 minutes. Put toothpicks in each ball and dip in melted chocolate bark. Place on wax paper. Remove toothpicks and seal the holes with some of the chocolate.
Preheat oven to 350°. Spray a 9-inch square pan with nonstick cooking spray. In a large bowl, combine dry ingredients. Mix well. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan. Bake 30 minutes or when cake springs back when touched. Cool on rack 10 minutes. Contains 0 fat, 140 mg. sodium, 0 cholesterol, 130 calories per serving and 31 gr. carbohydrates. Serves 16.
Mix sugar, oil and pumpkin. Add the flour, cloves and cinnamon (sifted together) to the sugar, oil and pumpkin mix. Add the vanilla to the whole mixture. Put this in five 1-pound coffee cans, not greased. Fill cans half full. Bake at 350° for 1 hour. Let cans cool completely, then remove.
Brown beef and onion; drain. Put all ingredients in extra large pot. Makes 6 quarts. Simmer an hour or more.
Put mustard and vinegar in a good size stainless steel bowl and mix well. Soak for 3 to 4 hours. Next, add sugar or honey and mix very well. Add eggs that have been beaten very well to mustard mixture pouring it through a strainer. Mix all ingredients very well and cook either in a double boiler or in the stainless steel pan in boiling water for 15 minutes until mixture thickens like pudding. Pour in 1/2 pint jars and process in boiling water bath for 5 minutes.
Mix all in casserole bowl and bake 1 hour in a 400° oven.
Let chicken sit overnight after salting and peppering (with both salts). Cover. Dip in buttermilk. Roll in flour. Fry until brown about 30 minutes in vegetable oil.
Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 2 3/4 cups mixture into ungreased 13 x 9-inch pan. Add sour cream, egg, soda, cinnamon and vanilla to crumb mixture in bowl; beat well. Fold in pecans and apples. Pour over crust in pan. Bake at 350° for 35 minutes or until filling is set. Cool. Cut into 2-inch squares.
Cut the top fourth off the loaf of bread, hollow out the bottom, leaving a 1 inch shell. Cut the removed bread and the top of loaf into cubes; set aside. In a mixing bowl, beat cream cheese. Add the sour cream, cheddar cheese and worcestershire sauce until well mixed; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy duty foil. Bake at 325 degrees for 1 hour. Serve with reserved bread cubes, crackers or tortilla chips.
Mix honey, salt and flour; set aside. Mix milk, eggs and lemon; stir until blended. Put squash into blender, then add to milk mixture, then add to honey mixture. Pour into two unbaked pie crusts. Sprinkle with nutmeg. Bake in a 400° oven for 30 to 40 minutes.
Several hours before serving, preheat oven to 350°. In a medium bowl, combine flour, butter and nuts. Press mixture into bottom of 9 x 13 x 2-inch baking pan. Bake crust for 15 to 20 minutes. Cool on wire rack.
Saute onion in oleo. Add chopped broccoli and water. Cook 10 minutes. Add cream of chicken soup, Cheez Whiz, and milk. Blend well. Then add the Minute rice. Pour into casserole and bake at 350° for 30 to 40 minutes.
Use a 9 x 13-inch pan. Season the chops and brown. Lay flat in your pan. On top of each chop, lay a slice of tomato, a slice of onion and a slice of green pepper. Pour your cooked rice all around the edges. Mix your water with the bouillon and then pour over the rice. Cover with foil and cook 1 1/2 hours at 350°.
Coat chicken with seasoned flour and brown quickly in a little shortening. Put in baking dish. Thin soup with milk and pour over chicken. Bake at 350° for 1 hour, depending on size of chicken. If more gravy is desired, add more soup. Serves 6.
Unroll crescent rolls and place in a greased 9 x 12-inch baking pan. Bake as directed. In a bowl, combine Hidden Valley Ranch dressing, Miracle Whip and softened cream cheese. Mix well with blender until smooth. Spread filling over cooled crescent roll crust. Add desired chopped vegetables. Top with shredded cheese. Refrigerate 12 to 24 hours or overnight.
Preheat oven to 325°. Spray a small casserole dish with vegetable oil spray, 7 to 8 inches square or round. Line the pan with 1/2 inch layer potatoes. Beat eggs. Add dry ingredients and beat well. Blend in remaining ingredients. Batter will be lumpy. Pour in dish and bake 25 to 30 minutes.
Blend together and bake at 400° for 30 minutes in a greased 9 x 12-inch casserole dish.
Bring to boil. Simmer 30 minutes. Can be made ahead. Then reheat and serve warm.
Butter a 9 x 10-inch pan. Cover bottom of pan with jalapeno peppers. Cover top of peppers with Cheddar cheese. Top with Colby cheese. Beat eggs and add milk. Pour over top of cheese. Bake at 350° for 30 minutes. Let cool slightly and cut into squares. Serve with Triscuits or crackers of choice.
Cut biscuits in fourths. Dip in butter and cover with cinnamon and sugar. Place in Bundt cake pan, stacking until pan is 3/4 of the way full. Bake at 350° until brown.
Stir almond extract into Cool Whip. Line bottom of 3-quart trifle dish or glass bowl with pound cake which has been cut into small pieces. Alternate layers of cake, strawberries, pudding, Cool Whip and almonds, ending with Cool Whip. Garnish with almonds and whole strawberries. Chill at least 8 hours. Yield: 8 to 10 servings.
Combine sugar, flour, cinnamon and ginger in a small bowl. Place margarine in a 9-inch glass pie plate. Microwave on High for 30 seconds or until melted. Add margarine to dry ingredients. Blend thoroughly. Place blueberries in same pie plate. Sprinkle lemon juice over top. Sprinkle crumb mix over top of berries. Rotating dish midway through cooking, microwave on High for 4 to 5 minutes. Let stand a few minutes before serving.
Pour all of the ingredients in blender and mix well. Grease and flour pie plate. Pour in plate and bake at 350° for 40 to 45 minutes or until brown.
In mixer bowl, combine eggs, sugar, butter, flour, cocoa, vanilla and salt. Beat with electric mixer for 4 minutes. Stir in chopped nuts. Spoon into buttered pie pan. Bake 30 minutes at 325°. Pie settles like meringue as it cools. Serve with whipped cream or ice cream.
Cream shortening and sugar; add eggs, one at a time. Add dry ingredients gradually. Mix well. Drop on baking sheet; flatten with fork. Bake at 375°. Makes 4 dozen.
Mix all ingredients. Pour in regular pie crust. Bake at 325° for approximately 50 minutes.
Grease casserole with olive oil, including sides and bottom. This casserole is made in layers. Start with macaroni, add cheeses, another layer of macaroni, and top with cheeses until casserole is full. Combine eggs, wine, Worcestershire sauce, hot sauce, and salt. Pour egg mixture over layered casserole and add water, if necessary, to barely cover. Bake in 350 degree oven until top layer of cheese is golden brown. Serves 8.
Melt margarine. Add brown sugar to melted margarine; mix well. Add slightly beaten eggs, vanilla and dry ingredients. Add nuts and chips. Pour into a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Put milk and eggs into blender; process for a minute. Add chocolate syrup; fill milk can with vodka or rum and add to blender. (A little more may be added for desired taste.) Process until well blended. Store liquor in refrigerator for up to 1 month. Makes 1 fifth.
Mix first 4 ingredients until crumbly. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Combine pumpkin, milk, eggs, sugar and spices. Beat well. Pour into crust. Bake at 350° for 20 minutes. Combine pecans, brown sugar and butter; sprinkle over filling. Bake at 350° for 15 to 20 minutes or until set.
Put rice and milk in a large pan with lid. Spray the pan with cooking spray. Bake at 350° for 1 hour. Remove from oven and add the rest of the ingredients and mix well. Pour into a pretty bowl and cover tightly with aluminum foil. This keeps the heat in to cook the egg. When ready to serve, sprinkle the top with some cinnamon and sugar.
Mix ingredients. Bake in greased casserole dish at 375° for 45 minutes.
Mix well all ingredients and freeze. Add 1 to 2 teaspoons of mix to 1 cup boiling water and 1 jigger (1 ounce) of Myers dark rum.
Pour apple pie filling in an ungreased 9 x 13-inch baking pan. Sprinkle dry cake mix on top of apples. Top with pecans and coconut. Drizzle melted butter over all. Bake at 350° for 40 minutes. Serve with ice cream or whipped cream.
Add margarine to carrots. Add flour, baking powder, sugar, salt and cinnamon. Add eggs and milk. Mix well and pour into 9 x 13-inch dish. Bake for 30 minutes at 325°.
Split hens down middle. Brown rice only 15 minutes in large Pyrex dish at 375°. In separate bowl, mix water, package of seasoning from Rice-A-Roni and chicken soup. After rice browns, lower oven to 350°; put hens over top of rice (will sizzle). Pour mixture over hens; cover and cook 1 hour. Uncover 30 minutes to brown. Excellent side dish with this: cut up fresh apples with poppy seed dressing.
Mix all ingredients together, then drop by rounded teaspoon on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook chicken; save 2 3/4 cups broth. Add salt, carrots, peas, potatoes, celery, onion, pepper and poultry seasoning to broth. Cook 20 minutes. Combine milk and flour with vegetable mixture. Simmer until thick. Add chopped chicken and pour into casserole dish. Top with refrigerated biscuits and bake for 25 minutes at 400°.
*One-half teaspoon each dried parsley flakes, thyme leaves and 1 crushed bay leaf can be substituted for bouquet garni.
Squeeze orange and lime juice into tumbler; add sparkling water. Mix well. Serves 1.
Beat eggs slightly; add other ingredients and pour into unbaked pie crust. Bake at 325° for 30 to 45 minutes or until center is barely set.
Butter shallow casserole dish. Layer 1/3 of crackers. Carefully place half of oysters on top of crackers and half of celery. Add salt and pepper. Place another layer of crackers, rest of oysters and celery. Top with crackers. Just before baking, add cream. Bake at 300° for 30 minutes.
Melt butter; add sugar. Stir until smooth. Add nuts. Arrange graham crackers on foil or cookie sheet; pour syrup over crackers. Bake at 350° for 10 minutes. Cool completely. Break apart. Store in covered tin in refrigerator or freezer.
Preheat oven to 350°. Mix all ingredients together until smooth. Pour into unbaked crust and bake for 35 minutes.
Mix all ingredients, except the okra. Stir in okra last. In a deep, black skillet pour enough oil to make about 2 inches. Drop mixture by tablespoonfuls into hot oil and cook until golden brown. Serve immediately. Makes a bunch!
Place all ingredients in soup pot except rice and cover with water. Cook until meat and cabbage are tender. Add rice if desired.
Pork Roast Preparation: Stuff roast with minced garlic. Rub roast with olive oil, salt and pepper. Place roast, fat side up, in a rack in a shallow pan. Roast, uncovered, in a 325° oven for 40 minutes per pound, until done. Approximately 1/2 into cooking time, place 1/2 cup of water into bottom of roasting pan. When done, remove roast to carving board using two metal spatulas. Do not use forks since they will cause some of the juices to be lost. Let the roast stand about 15 minutes before carving. Reserve juices in bottom of roasting pan.
In a 1 1/2-quart casserole, stir soup, milk, soy sauce, pepper and optional seasonings until smooth. Mix in beans and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes more. Makes about 4 cups.
Drain clams and add the cheese and lemon juice. If stronger clam taste is desired, add more clam juice to taste. Add enough good mayonnaise to form the desired consistency. Serve cold with potato chips or Fritos or tortilla chips. Yields about 1 pint.
Sift together flour, sugar, baking powder and salt. Combine corn oil and egg white; beat with rotary beater until thoroughly mixed. Stir in milk.
Grease a 9 x 13-inch pan. Line pan with pie filling. Sprinkle cake mix on top of filling. Sprinkle on almonds. Pour melted butter over all. Bake at 350° for 40 to 45 minutes.
Combine all ingredients and mix well. Pour filling into shell and bake at 350° for 45 to 50 minutes. Cool completely before cutting.
Microwave popcorn according to package instructions. Carefully weed out unpopped kernels. Add peanuts and Rice Krispies to popcorn. Melt white chocolate and peanut butter. Add to popcorn mixture and stir until mixed well. Lay on wax paper to cool. When cooled, place in airtight container. Enjoy!
Melt butter. Add egg and sugar, beating until smooth. Add vanilla. Add dry ingredients. Roll into 1/2-inch balls. Bake on greased cookie sheet for 16 to 18 minutes in a 350° oven.
Mix cocoa, shortening, sugar and all other ingredients except pecans. Mix. Then add nuts. Bake at 350° for 40 minutes.
Heat in saucepan the oleo, sugar and Amaretto. Drizzle on cake and bake 5 minutes more. Cool cake for 15 minutes. Invert on cake plate. When cool, lightly cover with Saran Wrap and refrigerate overnight. Serve at room temperature with whipped topping or whipped cream. Sprinkle with lots of coconut or chopped nuts.
Cream shortening and sugar. Add eggs, then flour, soda and vanilla. Make into a ball and flatten with a glass. Bake at 350°. (Best to refrigerate overnight, then bake.)
In a large bowl, mix eggs sugar and Ricotta cheese until smooth and creamy. Add vanilla and mix in flour, salt and baking powder. Blend until flour is moist. If batter is dry, add a little milk. Drop by teaspoon into hot oil until golden. You will find that the puffs, when they are done on the bottom, will turn themselves. Otherwise, you can turn them. Drain on brown paper bags to absorb oil. Place in serving dish and add a sprinkle of granulated sugar. This is a great dessert or snack to make in a hurry when you want something fast. They are a perfect accompaniment to coffee.
Prepare meat and taco seasoning as directed on package and set aside. Grease 9 x 9-inch glass dish and completely cover bottom with tortilla chips. Bake at 300° for 10 minutes. Remove from oven, spread meat on top and bake 10 more minutes. Remove, add shredded lettuce and cut up tomatoes. Bake 10 minutes; remove from oven and sprinkle with shredded Cheddar cheese. Bake until cheese melts; serve with sour cream and taco sauce.
Thaw some frozen fruit (no sugar added) like strawberries, blueberries, raspberries, etc. Sweeten with Splenda. Layer in parfait glass with Lite Cool Whip. Yum!
On low heat, place cooked turkey or chicken giblets and eggs in 1 pint of broth. Combine flour with 3/4 cup broth. Add. Pour milk into mixture and salt and pepper to taste. Stir constantly until gravy is thick and smooth, about 8 minutes.
Preheat oven to 375°. Fry sausage; reserve 2 tablespoons of fat. Saute onion and pepper in fat for 2 to 3 minutes. Slice sausage. Combine cheese and flour. Stir in sausage slices, green pepper and onion. Spread in pie crust shell. Mix remaining ingredients and pour into shell. Bake on cookie sheet for 35 to 40 minutes or until browned and filling is set. Serves 6.
Sift and thoroughly mix flour, salt, baking powder, sugar, cinnamon, cloves. Add eggs, oleo and vanilla and mix well. Dissolve the baking soda in applesauce and mix well and add to above. Add pecans and raisins (rubbed lightly with flour, so not sink to bottom) mix it all well and pour into a greased and floured tube pan and bake 1 hour at 325°.
Cream together butter and cream cheese. Add powdered sugar, 1/2 cup at a time. Beat well. Add vanilla. Frost.
Beat eggs thoroughly, then add rest of the ingredients. Pour into an unbaked pie shell. Bake at 350° for 50 to 60 minutes. Allow to cool before cutting.
Mix flour, salt and oleo until consistency of meal. Add cold milk. Mix until it forms a ball. Freezes well.
Melt margarine in large skillet over medium heat. Add mushrooms and next 5 ingredients; bring to a boil. Add chicken in a single layer and return to a boil. Cover, reduce heat and simmer 30 minutes or until tender, turning once. Serve over rice.