HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in lukewarm water for 5 minutes. Then add lukewarm milk and about half of the flour to make a soft batter. Beat well. Cover and let rise in a warm place until double. Add sugar, salt, melted butter, raisins, pecans, dates, cherries and remaining flour. Place dough in bowl and let rise until double. Shape into a loaf. Bake at 350° for 15 minutes, reduce heat to 325° and bake 45 minutes longer.
Cook potatoes 30 minutes or until tender; drain. Beat potatoes and butter at medium speed until smooth. Add eggs and next 6 ingredients, beating well. Pour evenly into pie crusts and bake at 350° on lower oven rack for 45 to 50 minutes or until set. Makes two 9-inch pies.
Brown meat after rolling in flour. Add green pepper and onion and brown. Add rest of ingredients and simmer until meat is tender. Serve over rice. One cup rice to 3 cups water.
Saute the onion and garlic in oil until soft. Add tomatoes, bouillon cubes, 1 1/2 quarts of water, celery and cabbage. Bring to a boil and simmer about 30 minutes until vegetables are tender. Add seasonings, beans and shells. Simmer 5 to 10 more minutes. Stir in grated cheese and serve. Serves 4 to 6. Preparation time: 10 to 20 minutes. Cooking time: 40 to 45 minutes.
Grease 9 x 13-inch dish. Slice cookie dough into slices and form a crust. Bake 10 minutes at 350°. Cool. Soften cream cheese and mix with Cool Whip. Spread on top of crust. Arrange fresh fruit on top of spread.
Boil sugar and syrup about 2 minutes. Pour slowly over beaten eggs, stirring vigorously. Add margarine, vanilla and nuts. Pour into unbaked crust. Bake at 400° for 10 minutes. Reduce temperature to 350° and bake for 40 minutes.
Put chicken in bottom of pie shell. Lay cheese slices on top of chicken. Beat together remaining ingredients and pour over chicken and cheese. Bake at 350° for 35 to 40 minutes.
Put warm water in bowl with yeast and let dissolve. Add sugar and salt. Stir in enough flour to make a smooth dough. Turn out the dough on lightly floured surface and use excess flour to knead into dough. Knead until smooth. Divide into 18 to 24 pieces; roll into balls. Roll each ball into a long strip (snake). Curve each strip into a horse shoe shape. Lift up the ends and twist them once around each other. Fold over the ends and rest them on top of the curve, forming a pretzel shape. Brush pretzels with a mixture of egg beaten with a little water. Sprinkle pretzel with coarse salt. Bake on greased pan at 425° for 15 minutes or until golden brown.
Saute onion in butter. Melt cheese and soup in onion. Add vegetables, rice and chicken, if desired. Bake in a 2 to 2 1/2-quart casserole or 9 x 13-inch pan at 350° for about 30 minutes.
In a large bowl, mix flour, soda, salt, sugar and cinnamon together. Add bananas to flour mixture. Add oil, vanilla, eggs, pineapple and juice. Stir mixture gently until well mixed. Pour into tube pan. Bake at 350° for 1 hour and 20 minutes. Cool completely in pan before removing.
Mix cream cheese and sour cream together with packages of taco seasoning. Spread thin on 2 cookie sheets. Fry hamburger with salt, pepper and onion. Let cool. Sprinkle on the dip. Grate cheese and sprinkle on top of hamburger. Add your optionals. Dip taco chips in.
Add salt to sliced tomatoes and onions. Cover with ice water; let stand 1 hour. In large pot, combine vinegar, sugar, celery and mustard seed. Bring to boil. Drain tomatoes and onions; rinse. Add to vinegar; let simmer. Do not boil. Pack in hot, sterile jars and seal. Makes about 5 pints. You can add a little hot pepper if you would like to spice them up.
Place all ingredients in a large bowl except nuts. Microwave on (50% power) Medium until chocolate is melted, 3 to 5 minutes. Stir in nuts; pour into 8 x 8-inch greased pan. Refrigerate. Makes 2 pounds.
Melt butter. Saute onion and garlic, then add meat. Sprinkle with flour, salt and pepper. Add mushrooms and cook 6 minutes, stirring often. Stir in consomme, vinegar and tomato paste. Simmer 10 minutes. Blend in sour cream just before serving.
Preheat oven to 350°; grease and flour only the bottoms and 1/2-inch up sides of two 8 1/2 x 4 1/2-inch loaf pans. Cream sugar and Butter Buds. Add eggs, sour cream (or yogurt) and bananas; mix until blended. Stir flour to moisten. Fold in nuts and pour batter into prepared pans. Bake 45 to 55 minutes or until toothpick comes out clean. Cool 10 minutes in pan, remove to rack. Wrap tightly and store in refrigerator.
Preheat oven to 350°. Melt butter in bottom of casserole dish. Combine all other ingredients and pour into 9 x 13-inch baking dish. Bake 35 minutes or until done. Serve immediately. Makes 8 to 10 servings. Serve with salsa, guacamole and sour cream and a huge basket of crispy tortilla chips.
Dissolve jello in hot water. Add frozen berries and stir until dissolved. Add applesauce. Refrigerate until firm. Top with marshmallows and sour cream.
Combine vegetables, bacon and cheese in large salad bowl. Combine salad dressings and pour over salad. Toss to mix. Chill. Yields 16 to 20 servings.
Break beans and cook until done. Pour water from beans. Boil corn on cob. Cool and cut from cob. Mix together and place in large jar. Mix remaining ingredients together and bring to a boil. Pour over the beans and corn already in jar. Place weights over mixture and cover tightly for 9 days. After this, you may can or leave in jar.
Mix all ingredients. Beat at high speed (approximately 2 minutes). Bake at 350° for 60 minutes in 13 x 9-inch pan.
Put the onion and lemon rind into 1 quart of milk; let it come almost to a boil. Break into a bowl the eggs, minus the yolk of one. Add parsley, nutmeg and red pepper. Into a large saucepan, but butter, cornstarch and flour; cream these. As soon as milk comes nearly to a boil, remove onion and lemon rind. Pour over creamed butter and flour, stirring all the time. Add eggs, parsley and seasoning; when thickened, add the meat. Taste for seasoning; pour on flat dish to cool. Mold into croquettes, using large, pointed wine glass. Dip into yolk of egg which was put aside. Mix with 3 tablespoons of milk; roll in bread crumbs. Fry in deep hot lard. Serves 10.
Place beef, onion, celery and garlic in a bowl. Stir in rice, egg, half of tomato sauce, parsley, Worcestershire sauce, salt and pepper. Fill red peppers with beef mixture, mounding the tops. Arrange peppers in a line, standing upright. Cover with remaining tomato sauce. Cook for 45 minutes at 350°. Serves 4.
Preheat oven to 350°. Combine all ingredients in a bowl, mixing well. Pour into greased pan. Bake for 45 minutes or until bread tests done.
In saucepan, cook onion in butter until tender, stir in remaining ingredients. Pour into 2-quart shallow baking dish (12 x 8 x 2-inch). Bake at 400° for 20 minutes or until hot, stir. Top with sliced cheese and croutons if desired. Bake until cheese melts. Makes about 5 1/2 cups.
Mash bananas; add oil and eggs and beat. Add other ingredients. Grease and flour 2 loaf pans; pour in batter and bake at 325° for 1 hour or until done in middle.
Mix salt, honey, mustard and margarine together. Place chicken in a baking pan skin side up. Bake at 350° for 1 hour. Cover with foil if chicken gets too brown.
Combine cocoa, sugar, salt and cornstarch. Add 1/4 cup water and make smooth paste. Add remaining 1/4 cup water and stir over heat until it boils for 3 minutes. Add vanilla when off heat. This sauce thickens when it cools.
Line baking sheets with waxed paper. Melt semi-sweet chocolate in top of double boiler over hot, not boiling water. Remove from heat; dip pretzel rods into chocolate to coat about 3/4 of pretzels. Place on prepared baking sheet. Refrigerate until chocolate is firm. Melt white chocolate in top of double boiler over hot, not boiling, water. Stir in food colors to make orange. Remove from heat; dip coated pretzels into colored chocolate to coat about 1/4 of the pretzel. Place on baking sheet; immediately top with sprinkles. Refrigerate until chocolate is firm. Tie ends with ribbons to resemble magic wands. Great for halloween.
Cut together salt, flour and shortening. Beat water and egg together, add vinegar. Add to flour mixture. Makes pastry for two crust pie plus one single crust.
Mix graham cracker crumbs and oleo together. Put in bottom of pan. Fix Dream Whip, add sugar and cream cheese; mix well. Pour half over graham cracker crumbs, put cherry pie filling over that. Then cover with rest of Dream Whip mixture. Sprinkle graham cracker crumbs on top. Put in refrigerator to set, about 1 hour or overnight.
Mix your favorite meat loaf, then pat out flat on counter top. Top with Mozzarella cheese and mushrooms. Roll up. Make sure all sides are sealed or the cheese will run out all over the pan when baking. Bake as directed. Pour spaghetti sauce over top and bake the last 15 minutes.
Mix bread crumbs, milk and thick cream and let the mixture soak for approximately 10 minutes. Mix ground meat with salt, white or black pepper and onion. Add the bread crumb mixture. Stir until smooth but not too much or the fat will creep out and the mixture will become dry. Form into small meatballs of uniform size. Fry them in a little butter in a frying pan. Lower the heat when the balls are well browned so that they have time to get thoroughly cooked. Shake the pan now and then while frying so that the meatballs become round and evenly colored. Makes 4 to 5 servings.
Grease a large casserole or 9-inch pan. Mix together well hash brown potatoes, potato soup, sour cream, Cheddar cheese and garlic powder. Pour into casserole; sprinkle over top corn flakes and oleo. Bake at 350° for 1 hour. May be doubled.
Cream butter, sugar and oil. Add eggs and blend. Add baking powder, salt, vanilla and lemon flavorings, pudding mix and milk. Blend these ingredients and gradually add flour. Mixture will appear stiff, this is okay. Grease and flour tube pan before pouring in mixture. Bake in preheated oven at 325° for 90 minutes.
Brown onion and bell pepper in oil. Add meat and brown. Drain well. Add tomato paste, water, dry mustard, sugar and garlic. Season to taste. Simmer 1 to 2 hours. The longer it simmers, the better it is. Boil spaghetti and serve with meat sauce.
Bake cake as usual. Cool. Break into bite size pieces. Make 1 layer of cake, then spread pudding over it, then put 1 can (drained) pineapple, then put 1 can cherries. Slice 1/2 of the bananas on top of the cherries. Mix nuts and Cool Whip together. Spread on top. Then repeat cake and etc. again topping with Cool Whip. Make 1 punch bowl full.
Mix sugar, syrup and water. Cook slowly until 1/3 teaspoon forms a hard ball when dropped in water. Beat egg whites until stiff. Combine syrup mixture with egg whites. Drop by spoonfuls onto waxed paper and allow to harden before serving.
Preheat oven to 400°. In large bowl, with electric mixer at medium speed, cream butter or margarine and 1/2 cup sugar until light and fluffy. Add water and vanilla. Gradually add flour and nuts, beating until well mixed. Chill for 30 minutes or until firm. Roll dough into one inch balls. Place on ungreased cookie sheets. Bake 8 to 10 minutes or until light brown on bottom. Cool 10 minutes and roll in 1 cup confectioners sugar. When completely cool, roll again in remaining confectioners sugar. Yields 4 dozen cookies, about 80 calories each.
Beat 5 egg whites stiff with cream of tartar (reserve 2 egg whites for frosting). Mix first 4 ingredients. Make a well and add remaining 5 ingredients; mix by hand. Fold yellow mixture into egg whites. Add 1 cup chopped nuts (optional). Bake in angel food tube pan at 350° for 55 minutes. Turn pan upside down to cool.
Cream sugar, margarine and applesauce; sift cinnamon, flour and baking soda. Combine. Add raisins last, coated with a little of the flour. Bake at 350° for 45 to 60 minutes. Use a greased and floured pan.
Cook pasta according to directions on package; drain. In a bowl combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2 quart baking dish. Sprinkle with cheese. Bake uncovered at 400° for 15 to 20 minutes or until heated through. Yields 4 servings.
Requires two bowls: one large and one medium size. In medium size bowl, mix up all ingredients except cabbage, carrots and onion. In large bowl, put cabbage, carrots and onion; toss to mix. Cover with contents of medium bowl and mix again. Chill for 4 hours before serving.
Pour melted butter over pecans, dates, coconut and candy slices and let stand. Beat eggs, sugar, flour with soda sifted in, buttermilk and vanilla. Mix all ingredients. Pour into greased and floured tube pan. Bake at 300° for about 2 hours.
Brown meat and pepper; drain. Add beans, tomatoes and seasoning mix. Heat until bubbly. Separate dough. Place cheese cube in each and fold over; seal well. Roll in butter; coat with crumbs. Arrange biscuits on top of mixture. Bake at 375° for 18 to 22 minutes until brown. Cook in 2-quart casserole.
Mix in a large bowl the frozen hash browns, melted butter, onions, sour cream, mushroom soup and half of the Cheddar cheese. Spread mixture in a 9 x 13-inch baking pan. Top with remaining cheese. Take bag of chips and crumble into small pieces. Cover entire dish with chips. Bake at 350° for 1 hour.
Mix all ingredients well and pour into pie shell. Place on cookie sheet. Bake at 400 degrees for 15 minutes, then decrease to 350 degrees and bake for 45 minutes or until knife inserted in center comes out clean.
Make biscuit dough. Cut out dough the size of a saucer. Put 1 slice of butter, 1 tablespoon sugar and 2 drops of vanilla on dough. Roll 1/2 dough over the other half. Press edges down with fork. Place in pan and cook at 350° in oven until dough is done.
Saute bell pepper, onion, zucchini and mushrooms in 2 tablespoons of oil. Set aside. Coat chicken generously with McCormick seasoning and cut into bite-size pieces. Brown chicken and add vegetables when chicken is done. Add 1 teaspoon cornstarch to tomato juice and pour over chicken. Simmer for 5 minutes.
Mix all ingredients together and put into casserole dish. Bake at 350 degrees for about 45 minutes.
Simmer 3 to 4 hours. Arrange following ingredients in this order: chips, 2 cups rice, meat sauce, cheese, chopped onions, lettuce, tomatoes, black olives, picante sauce, coconut and pecans.
Brown hamburger, onion, celery and salt. Add remaining ingredients and bake at 400° for 30 minutes. Bake in casserole, uncovered.
Spread rolls on ungreased pans (13 x 9-inch size). Press seams together. Bake at 400° for 10 minutes, until brown. Set aside to cool.
Cook rice; add other ingredients. Mix thoroughly. Sprinkle top with cheese. Bake in a 350° oven for 20 to 30 minutes.
In a large bowl, combine flour, oats and brown sugar. Using 2 knives or pastry blender, cut in butter until mixture is crumbly. Reserve 1/2 cup. Press remaining mixture in bottom of greased 9 x 13 x 2-inch baking dish. Bake 10 minutes in 350° oven. Remove and cool for 15 minutes. Pour condensed milk over cooled mixture. Spread evenly. Cover with pecans and chips. Top with reserved 1/2 cup crumb mixture. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.
In large pan, cook butter, sugar and water until melted. Add chocolate until partially melted. Remove from heat. Stir until chips melt. Pour into large mixing bowl. Let stand 10 minutes. With mixer on high, beat in eggs one at a time. Reduce speed to low and add dry ingredients. Blend well. Chill dough 1 hour. Preheat oven to 350°. Grease cookie sheets. Roll dough into 1-inch balls and place them 2 inches apart. Bake 10 minutes. Remove from oven. Place 1/2 mint on top. When it starts to melt, swirl on cookie top.
Sift together flour, baking powder, soda and salt. Set aside. Cream together sugar and butter until it is the texture of sand. Add alternately the flour and buttermilk. Fold in raisins and orange zest. Line a 9 inch cake pan with plastic wrap. Put dough in and cover up. Refrigerate until firm, or can be frozen at this point (wrap well). Cut into 8 wedges. Place on a lightly greased cookie sheet or a parchment lined cookie sheet. Bake in 350° oven for about 15 minutes or until brown.
Combine sour cream and egg. Combine bread crumbs and Parmesan cheese. Dip chicken in sour cream mixture, then into crumb mixture. Place in oiled pan and bake at 350° for about 1 1/4 hours.
Preheat oven to 350°. In large bowl, stir first ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50 minutes to 1 hour or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.
Add all ingredients into a crock-pot and cook on low for 4 to 5 hours. You'll love it! Serve with toothpicks.
Saute onion in butter until golden brown. Add mushrooms and saute for 5 minutes, stirring to mix well. Add the lemon juice and Worcestershire sauce. Mix well and remove from stove. Now add enough mayonnaise to blend and add the salt and pepper to taste. Mound into an attractive ball on one of your favorite serving dishes, cover and place in the refrigerator until well chilled. Serve with Melba toast or your favorite cracker. Yields 1 3/4 cups.
Blend cottage cheese until smooth and creamy. Add lemon juice and buttermilk and blend thoroughly. Place in bowl. Add crab meat, celery and frozen peas. Mix thoroughly.
Peel and slice potatoes and onions. Place in alternate layers in buttered casserole, seasoning each layer and pouring over white sauce. Bake at 375° for 1 hour. Sprinkle cheese on the last 20 minutes of baking.
Lightly spoon flour into measuring cup; level off. In medium bowl, mix 1 1/2 cups flour, salt and cream of tartar; mix well. In small bowl, mix boiling water, oil and food coloring. Add to flour mixture; stir just until dry ingredients are moistened. Cool to room temperature, about 3 minutes. On lightly floured surface, knead in up to 1/4 cup flour until dough is smooth, about 3 minutes. Store in tightly covered container. Makes 1 1/2 cups of fun.
Coat beef with flour. Heat skillet; add 2 tablespoons butter. Add meat and brown. Add mushrooms, onion and garlic. Cook for 3 or 4 minutes or until onion is crisp and tender. Remove meat, mushrooms and onion. Add 2 tablespoons butter to skillet; blend in 3 tablespoons flour and tomato paste. Slowly stir in beef stock or broth. Cook and stir over medium heat until thick. Return meat; stir and cook until meat is tender. Just before you serve, add sour cream. Cook slowly until heated. Do not boil! Serve over noodles.
Brown beef in a heavy skillet. Add onions, green peppers and seasonings; saute about 5 minutes. Add tomato sauce and soups. Cook an additional 5 minutes over low heat. Line bottom of buttered 9 x 11-inch glass baking dish with 4 tortillas, torn in half. Cover with 1/2 of meat mixture. Cover with remaining tortillas, torn in half and cover with the other half of meat mixture. Cover all with cheese slices. Bake at 350° for 25 to 30 minutes. Serves 4 or 5.
Dissolve yeast in water. Mix dry ingredients; cut in shortening. Add buttermilk. Add yeast mixture. Refrigerate until ready to use. Knead lightly; roll out. Cut. Put in greased pan. Let rise. Bake at 400° for 12 to 15 minutes.
Mix first 2 ingredients and let stand. Cream shortening and sugar. Add eggs, 1 at a time, and coloring; beat well. Add buttermilk, salt, vanilla and flour. Beat well, remove from mixer. Add vinegar and baking soda by hand. Bake at 350° for 30 to 35 minutes. Makes 3 layers or in loaf pans for grooms cake.
Grease pans with butter or margarine. Line with brown paper and grease paper. Preheat oven to 275°.
Dredge fruit in flour; add salt, nuts and coconut. Add milk and mix thoroughly. Drop by spoonful on greased cookie sheet. Bake 25 to 30 minutes in a 275° oven. Store in airtight container 5 days before serving. Makes about 4 dozen.
Remove meat from bones. Make gravy with broth. Boil vegetables and noodles until soft. Add everything together in loaf pan or casserole. Mix Bisquick and drop with tablespoon on top. Bake until frown.
Brown ground beef with onions.	Drain and combine with other ingredients in crock pot. Cook on low setting for 4 hours. Serves 8-10.
Place ingredients in a blender or food processor. Whirl until basil is finely chopped and mixture is well blended. Spoon over hot cooked food. If made ahead, place in small jars and pour on a thin layer of olive oil to prevent darkening. Refrigerate for up to 1 week; freeze for longer storage. Makes 1 1/3 cups.
Combine zucchini, tomato and onion; season with parsley. Simmer over low heat until zucchini is barely done. Serves 4.
Preheat oven to 350°. Grease or spray Pam in a Bundt pan. Set aside. Beat and mix the Crisco and sugar until creamy and fluffy. Add milk and sour cream, then add 1 egg at a time. Mix in bananas. Slowly add and mix in remaining dry ingredients. Pour into pan. Bake at 350° for 1 hour.
Mix together flour, Crisco and salt. Add water slowly. Refrigerate dough 1/2 hour. Roll out to make pie shells. Makes 2 pie shells.
Cream margarine, Crisco and sugar. Add one egg at a time and beat. Add vanilla and almond extract and beat. Then add flour, one cup at a time, and gradually add milk until all 3 cups of flour are used. Bake for 1 1/2 hours at 300° or until it's firm.
Make brownie mix as directed. Divide in half. Mix pudding as directed. Divide in half. In a large bowl, layer half of brownies, then half of pudding, then half of Cool Whip and half of crushed candy bars. Repeat layers, topping with candy.
Mix together. Place in greased bread pan. Bake at 350° for 50 to 60 minutes. Yields 1 loaf.
Mix all together well. Place in small serving bowl and top with chopped nuts, if desired. Or, place cheese on a piece of plastic wrap or wax paper and shape in ball. Sprinkle with chopped nuts.
Mix well. Form into ball and roll in chopped pecans or walnuts. Yields 2 medium balls.
Use 9 x 13 casserole. Mix all ingredients. Pour into casserole pan. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large mixing bowl, combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour into prepared pan; bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan.
Place sliced potatoes into flat casserole dish. Saute onion and bell pepper in oleo until done. Add mushrooms, soup and Ro-Tel; heat and stir until blended. Add cubed Velveeta and pour mixture over potatoes. Bake at 350° for 20 to 30 minutes until flavors blend. Serves 10 to 15.
In cast-iron pan, cook bacon until crisp. Put cooked bacon in oven at 200° to keep warm. Pour off fat, retaining enough to cover bottom of pan approximately 1/4 to 1/2 inch deep. Put onions into hot grease; salt lightly and pepper very generously. Add venison to onions. Cook, turning venison and stirring onions until venison is partially cooked. Add red wine and cook until venison is tender. Put bacon strips on top of onions/venison and serve. I serve this with mashed potatoes.
Drain pineapple. Combine sugar and flour. Add pineapple and cheese. Mix well. Spray 7 x 12 casserole dish with Pam or grease lightly with butter. Add pineapple mixture and top with Ritz cracker crumbs. Pour melted margarine over crumbs and bake 30 to 35 minutes at 350°.
In skillet in hot oil, cook broccoli and carrots with basil and garlic powder until tender, stirring often. Stir in soup, milk and cheese. Add macaroni and chicken. Heat through, stirring often. Makes 4 servings.
Brown ground beef; add spices and onion. Cook for 3 minutes. Set aside to drain. Mix salsa and tomato sauce together into a bowl. Spray sides of 9 x 13-inch pan. Line with tortilla. Spread with beans and dollop with sauce, sour cream and shredded cheese. Place another layer of tortilla. Put on a layer of meat mixture and repeat with more beans and meat as long as they last. Save enough sauce and Cheddar cheese to top dish. Bake 45 minutes at 350°.
Cook macaroni and drain. In saucepan, heat soup, milk and cheese. Add Worcestershire sauce, flaked tuna and peas. In the bottom of a greased bowl, place half of macaroni. Pour on half of sauce. Repeat layers. Sprinkle top with bread crumbs. Bake at 325° for 30 minutes.
Empty milk into a large bowl and stir in lemon juice. Add fruits and Cool Whip; stir well. Pour into graham cracker crusts and refrigerate. Makes 2 pies.