HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 cup flour, sugar and undissolved yeast. In a large bowl, mix milk and margarine; heat to warm. Gradually add to dry ingredients. Beat for 2 minutes at medium speed. Add 1 1/2 cups starter and 1 cup flour to make stiff dough. Turn out onto a floured board; knead until smooth, 8 to 10 minutes. Place in a greased bowl. Cover; let rise until double. Punch down. Let stand 15 minutes. Makes 2 loaves. Let rise until double in loaf pan. Bake at 400° for 30 minutes.
Mix all together, then add cheese on top. Bake at 350° for 30 minutes. Enjoy with tortilla chips!
Thoroughly mix all ingredients. Shape into 4 hamburg patties. Freeze in a large freezer bag with waxed paper between each one. Grill or fry patties when needed. Serve on warm hamburger buns.
In a saucepan, mash blueberries. Stir in pectin and lemon juice. Bring to a boil; boil for 1 minute. Remove from the heat; stir in the sweetener. Stir for two minutes. Spoon into jars. Cool. Cover, seal and refrigerate. Yields 1 1/2 pints. Calories: 9 per tablespoon.
Saute onion and bell pepper. When about done, add rice and saute slightly. Add other ingredients and simmer covered for 30 minutes.
Combine sauerkraut and vegetables. Combine other ingredients and pour over sauerkraut mixture. Stir until all vegetables are coated. Chill before serving. Keep in refrigerator; it improves with age. Especially good served with pinto beans and cornbread.
Cook potatoes, carrots and celery in a small amount of boiling, unsalted water until crisp-tender; drain and set aside.
Brown the ground beef in a frying pan. Drain off the excess fat. Pour this in a large casserole dish. Pour the large can of pork and beans over ground beef. Chop onion very fine and pour over this. Lay slices of cheese on top until covered. The last step is to place biscuits one at a time on top of this. Bake in 350° oven until biscuits are done and golden brown. This is good served with a salad.
Reconstitute orange juice according to directions. Prepare cherry and orange Kool-Aid according to package directions. Combine orange juice, pineapple juice and cherry and orange Kool-Aid in punch bowl; stir in sugar. Place bananas in blender container. Process to puree. Stir into punch just before serving. Yield: 40 to 50 servings.
Stir 2 cups boiling water into each flavor of Jell-O until dissolved. Stir 1 cup cold water into each. Pour into separate 13 x 9-inch pans. Chill until firm. Cut into 1/2-inch cubes. Layer Jell-O, Cool Whip, cake and strawberries in a 3-quart serving dish.
Mix cake mix, egg and butter and press into a 9 x 13-inch pan. Then mix remaining ingredients. Pour over crust and bake at 350° for 25 minutes.
Drain fruits and add water to drained juice to equal 1 3/4 cup liquid. Heat to boiling. Dissolve jello in liquid slowly. Slowly add Coke (it will bubble up). Add cherries and pineapple. Pour into dish and chill until set. Makes 8 servings.
Put bacon fat in skillet; add beef, 1/2 cup onions and the garlic and saut, breaking up meat with fork, until onions are limp. Add consomm and wine and bring to a boil. Simmer 1 minute, then add next 5 ingredients and mix well. Add salt to taste and pour into casserole baking dish (9 x 13). Poke tortilla pieces into meat mixture and bake, uncovered, in preheated oven, 350°, for about 25 minutes. Remove from oven and sprinkle with cheese. Then top with remaining green onion, lettuce, avocado and tomato. Serve at once. Makes 4 to 6 servings.
Cook chicken breasts until tender. Cut into bite size pieces. Line casserole dish with Doritos chips. Cover with chicken. Mix next 6 ingredients together and pour over chicken and chips. Top with chopped cheese. Cover and refrigerate overnight. Bake, covered, in 350° oven for 45 minutes. Uncover and bake 10 minutes longer. More cheese may be added, if desired.
Combine all ingredients and mix well. Bake in greased and floured 9 x 5 x 3-inch pans for 1 hour at 350°.
Add the pineapple juice to the olive pimento spread and Cheddar spread. Chill.
Combine ingredients with a few drops of water to make a stiff dough. Work in food coloring as desired. Mold in rubber molds.
Cook and cube potatoes. Combine mayonnaise, mustard, vinegar, salt, pepper, onions and green pepper.
Mix sugar, peanuts, salt and Karo syrup and place in microwavable dish. Cook 4 minutes on High in microwave. Stir and rotate dish 1/2 turn. Cook another 4 minutes on High. Add butter and vanilla. Stir. Cook 1 minute. Stir in baking soda and pour into greased cookie sheet. When mixture cools and hardens, it may be broken into pieces of desired size.
Brown ground beef and add onion. Drain well and discard grease. In large pot, combine ground beef, onion and remaining ingredients. Mix well. Bring to a boil. Reduce heat and simmer for about 1 1/2 hours. Stir occasionally. Serves 4 to 6.
Drain beans; add mushrooms, onion and tomatoes. Pour dressing over and allow to marinate.
Combine sugar, milk and butter. Bring to boil over medium heat. Boil for 8 minutes, stirring constantly. Remove from heat and add remaining ingredients. Beat with electric mixer for 3 to 5 minutes. Pour into buttered 9 x 13-inch pan. Store in freezer bags in deep freeze. Eat as desired.
Mix zucchini, onion and salt and let stand overnight. Rinse with cold water; drain and squeeze out as much liquid as possible. Add peppers. Mix remaining ingredients in a large kettle and simmer 10 minutes. Add the zucchini mixture and boil 10 minutes more. Seal in sterilized jars. Makes 7 to 8 pints.
Mix flour, sugar and milk in medium bowl. Break up butter into small pieces and add to flour mixture. Drop flour mixture on top of fruit or berries in 1 1/2-quart baking pan. Bake 30 minutes at 350° or golden brown.
Cook lima beans according instructions. Drain. In 4-quart casserole, combine lima beans, baked beans and kidney beans. Stir in 1/4 cup brown sugar, 2 tablespoons salt, 1/4 teaspoon pepper and prepared mustard. Mix well and bake at 400° for 45 minutes.
Cream margarine and sugar; add oil. Add eggs, one at a time, beating after each. Add flour and baking powder alternately with milk and vanilla. Beat well. Pour into greased and floured tube pan. Bake at 325° for 1 1/4 hours.
Brown beef and onion with seasoning in fryer. Place in casserole dish. Pour soup over this and top with Tater Tots. Cook at 350° until brown or 30 minutes.
Dissolve baking soda in the boiling water. Mix all ingredients together. Roll thin. Cut dough with a cookie cutter. Bake at 325° until light brown. Watch carefully as cookies brown quickly.
Combine all ingredients in a large pot. Cover and simmer for at least 1 hour. Serve over pasta. May use as a pizza sauce also. Yields 4 servings.
Mix ingredients well. Place in a 9 x 13-inch greased pan. Bake at 350° for 20 to 30 minutes. Test for doneness. Cool.
Spray pan with Pam. Cook chicken until white on both sides. Add salt, pepper and poultry seasonings to taste. Slowly pour in chicken broth. Cover and cook on simmer for 30 minutes. Add gravy. Simmer 1 to 2 hours. Make rice and biscuits. Place biscuits on plate. Pour rice, chunks of chicken and gravy over top of biscuits.
Mix the flour, Crisco, salt and sugar with a fork until crumbly. Mix the	water, lemon juice or vinegar and egg in a small bowl; add to the crumb mixture. Mix until dough sticks together. Refrigerate for 15 to 20 minutes. This makes a double crust or 4 single crust pies.
Boil squash and chopped onion. Drain and return to pan. Add eggs and butter. Layer squash with cheese (2 layers of each, use plenty of cheese). Crumble bread on top and pat with butter. Bake at 450° until brown on top.
Mix all the ingredients together. You can use a different flavor Kool-Aid each time you make the dough. It's fun to experiment!
Warm the cream cheese until soft. Add Cool Whip and marshmallow cream; mix well. Add a few drops of food coloring and stir until uniformly colored. Makes 2 cups.
Combine soups, stock and chicken. Add uncooked rice. Stir to mix. Bake in casserole at 350° for about 1/2 hour.
Combine orange peel, sugar and water; boil and then simmer for 10 to 15 minutes to make a thin syrup. Cool to lukewarm. Add beaten egg to mixture and enough water to make 2 cups of liquid. Add shortening; then add to flour mixture. Mix well and then pour into a greased, floured 9 x 9-inch or loaf pan. Bake at 350° for 45 minutes.
Preheat oven to 350°. In a large bowl, beat together the butter, the granulated sugar and the light brown sugar with an electric mixer until light and creamy, about 3 minutes. Beat in the vanilla and the eggs until smooth.
Heat sugar, water and cinnamon to boiling in 1-quart saucepan. Reduce heat; simmer for 5 minutes. Cover; refrigerate at least 2 hours, but no longer than 1 week. Remove cinnamon sticks.
Combine 1/2 cup of sugar and 1/3 cup of water and cook until small amount of syrup forms soft ball in cold water (240°). Cook remaining 1 1/2 cups of sugar, 1/3 cup of water and corn syrup until it forms a hard ball in cold water (254°). Cool first syrup slightly. Add slowly to egg whites, beating constantly about 1 to 2 minutes or until mixture loses its gloss. Add second syrup in same way. Add vanilla and turn into greased pan. Cut in squares when cold. This candy is softer and creamier than the regular Divinity. Approximate yield: about 40 pieces.
Peel and wash potatoes before starting. Dice in large chunks. Put salt into 3 cups of water and bring to a constant boil. Add prepared potatoes to water. Let boil for 15 minutes, then drain water. Add 1/4 cup of water, milk, margarine and black pepper. Begin to cream potatoes while cooking on low temperature until all lumps are mashed out. Turn off heat. Season to desired flavor. Serves 3 to 5.
Stir sugar and vinegar until sugar is dissolved. Add Wesson oil and other ingredients. Let stand overnight.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped cream. Layer wafers, bananas and mixture ending with pudding mixture. Garnish with wafers. Chill and serve.
Cream the butter, shortening and margarine with sugar. Beat until light and fluffy. Add eggs, one at a time, beating continuously. Add flour and milk, alternating (add 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk and last cup of flour with baking powder). Add flavorings. Bake in a 10-inch angel food pan for 1 hour and 20 to 30 minutes, or until cake tests done, at 325°.
Cook potatoes (cut in cubes) until tender. Drain. Heat butter in skillet and saute onion. Blend in flour, paprika and salt. Heat until mixture bubbles. Remove from heat. Gradually add bouillon stirring constantly. Bring to a boil. While beating with a whisk, add small amounts of sour cream and paste mixture. Gently mix potatoes into sauce and cook over low heat, turning constantly, for 3 to 5 minutes. Do not boil. Serves 6.
Mix tomatoes with sugar, black pepper and bread that is broken in small pieces. Pour into baking dish. Chip margarine on top. Bake at 375° for approximately 1 hour.
Layer dish or bowl with bananas and wafers, alternating each layer. Combine milk, water, sugar, vanilla, eggs and flour. Cook over medium heat until it thickens, stirring constantly. Pour over layers.
Put the warm water and sugar into the large bowl of electric mixer. Sprinkle yeast into this and allow to stand 5 minutes. Add oil, salt, squash and dry milk. Beat well at low speed. Gradually beat in 2 cups of flour. Scrape beaters and add the rest of the flour by hand, mixing well. Let rise 1 hour.
Mix all the ingredients together. Pour into a greased casserole dish. Top with butter and cracker crumbs. Bake at 350° until bubbly and lightly browned, about 30 minutes.
Mix yeast and warm water. Let yeast dissolve. Add sugar, salt and half the flour. Beat well and add egg and oil. Mix well. Add the rest of the flour until smooth. Cover and keep in refrigerator. Punch down if it raises.
Combine sugar, water and syrup. Insert thermometer in pan. Stirring constantly, on high, heat until it comes to a boil. Do not stir again. Cook to 242°. Remove from heat and drizzle 1/3 into egg whites, beating constantly. Return syrup to heat and cook to 265°. Drizzle into egg whites. Add vanilla. Beat until it begins to lose its gloss and will stand up when dropped by spoonfuls onto waxed paper.
To boiling water, add chicken flavored broth; turn down to simmer, covered, until ready to use.
Mix all ingredients together, except Cool Whip. Mix well. Fold in Cool Whip. Chill well.
Heat oil in large skillet over medium-high heat until hot. Add broccoli, carrots and onion. Cook and stir 5 to 7 minutes or until broccoli and carrots are tender and onion is beginning to brown. Add mushrooms, garlic, thyme, basil, salt and pepper. Cook and stir 2 to 3 minutes or until mushrooms are tender. Add rice and pecans; cook 1 to 2 minutes, stirring, until well blended and thoroughly heated. Just before serving sprinkle with cheese, if desired. Makes 6 servings.
Mix well and put into 9 x 13-inch well-greased pan. Bake at 325° for 35 to 40 minutes.
Blend cheese, sour cream, garlic, parsley and seasoning. Cover and refrigerate at least 2 hours.
Microwave Instruction: Combine chocolate morsels, peanut butter and butter in large bowl; cook uncovered on High 1 1/2 minutes or until butter melts and morsels are soft and glossy, but still retain their shape. Stir until smooth. Stir in marshmallows and cook on High 45 to 60 seconds or until marshmallows are slightly melted. Stir until smooth. Stir in cereal and vanilla until well blended. Transfer mixture into butter 8-inch pan; spread evenly. Refrigerate 2 to 3 hours or until firm. Cut into squares.
About 3 1/2 hours before serving or early in day: Preheat oven at 350°. In a heavy small saucepan over low heat, heat chocolate, stirring occasionally, until melted and smooth. Remove chocolate from heat; cool slightly. In a large bowl, mix eggs, sugar, melted chocolate and 1 cup corn syrup until smooth. Stir in peanuts. Pour peanut mixture into frozen pie shell. Bake pie 60 to 65 minutes, until a knife inserted one inch from edge of pie comes out clean. Cool pie on wire rack completely. Brush top of pie with 1 tablespoon corn syrup for attractive sheen. Makes 12 servings. Each serving: about 425 calories, 23 g. fat, 53 mg. cholesterol and 215 mg. sodium.
Cream butter; gradually add cheese and sour cream, mixing well. Combine flour and Italian seasoning. Gradually add to creamed mixture, blending until smooth. Turn dough out onto a lightly floured surface; divide in half. Roll out half of dough to a 12x7 inch rectangle, and cut into 6x1/2 inch strips. Twist each strip 2 or 3 time, and place on a greased cookie sheet. Repeat procedure with the remaining dough. Combine egg yolk with water. Brush strips with egg mixture; sprinkle with caraway seeds or poppy seeds. Bake at 350° for 10 to 12 minutes or until light brown. Yield: about 4 1/2 dozen.
Simmer milk, rice and raisins together in a saucepan until rice is tender. Beat eggs in a bowl until they are foamy. Slowly add the milk to the mixture and the sugar to the eggs and stir. Add the vanilla and salt. Return custard mixture to the saucepan and cook over low heat. Pour into a serving bowl. Sprinkle with cinnamon.
Melt butter. Add sugar and walnuts. Mix and spread on crackers. Bake on cookie sheet at 325° for 5 to 6 minutes. Cool. Sprinkle with powdered sugar.
Mix Cool Whip, cottage cheese and Jell-O together. Drain fruit cocktail. Pour and mix with pecans. Mix all together and chill for 30 minutes.
Mix sugar and cinnamon; add nuts. Set aside. Mix on medium speed the cake mix, pudding, eggs, melted margarine and sour cream until fairly fluffy. Spread half of cake batter on ungreased tube (angel food) cake pan. Sprinkle half of cinnamon, sugar and nut mixture on top. Then spread remainder of batter over this. Finally sprinkle remainder of sugar mixture on top. Bake for 60 minutes at 350°. Cover with foil last 15 minutes if nuts are too brown. Cool on rack at least 1 hour before removing from pan.
Combine first 6 ingredients; mix well and chill. Serve on lettuce leaves; garnish with pimento strips.
In skillet on medium heat, pour in vegetable oil. Add squash and onion, stirring occasionally, until tender. Drain.
Cream margarine with sugar. Beat eggs in one at a time. Stir in molasses. Blend flour with other ingredients, then add molasses mixture and applesauce, beating thoroughly. Stir in raisins. Bake in greased square cake pan at 350° for approximately 55 minutes. Ice with chocolate or caramel frosting.
Boil chicken. Let cool and then shred it up. Mix chicken, sour cream and soup up in bowl. When it's thoroughly mixed, place in pan, 9 x 9-inch. Crumble crackers on top. Melt butter. Pour on top. Heat oven to 350°. Cook for 30 minutes. Let stand for 3 to 5 minutes, then serve and enjoy.
Add cheese and celery salt to biscuit mix before adding liquid. Roll dough 1/4-inch thick and cut into squares with a floured knife. Bake as directed on package.
Prepare crust according to package directions. Soften gelatin in water; stir over low heat until dissolved. Cool. Gradually add gelatin to cheesecake mix, mixing at medium speed on electric mixer until well blended. Fold in whipped cream and cookies; pour over crust. Chill until firm. Garnish with additional whipped cream and cookies, if desired.
Heat oil until it smokes. Add onion, pepper, celery and garlic. Cook over medium heats until veggies are limp, but do not brown. Stir in water, tomatoes, salt, pepper, cornstarch, shrimp and bay leaves. Reduce and simmer 35 to 40 minutes. Serves 4.
Butter a square cake pan. Mix ingredients and pour into pan. Bake at 350° for 35 minutes. Let cool and cut into squares.
Combine all ingredients and pour into a deep pie shell. Cover with upper crust and pierce top crust with a fork. Bake at 350° for 1 hour. Serve with a pitcher of smooth, creamy white sauce.
Boil Eagle Brand milk (in cans) in large pan of water for 3 hours. Let the cans cool completely before opening. When cool, open cans and stir with a knife. The Eagle Brand milk will be caramelized. Pour the caramel into the baked pie shells and chill. Before serving, spread Cool Whip over the top of the pies.
Cream butter and sugar. Add salt and vanilla. Add eggs one at a time. Add flour and soda mixture with sour cream. Pour in tube pan. Bake in slow oven to start, then moderate.
Cream butter or oleo well; add sugar gradually. Add eggs, one at a time, and beat well until mixture is creamy. Stir dry ingredients together and add to mixture alternately with milk. Add vanilla, then add nuts or coconut and beat well. Bake in 2 (9-inch) pans, well-greased and floured, 25 to 30 minutes. Do not overbake. I use 325° until golden brown, then turn to 350°.
Mix all together. Press into 2 cookie sheets (I grease mine). Bake at 325° for 20 minutes. These freeze well.
Pound cutlets until thin. In a large skillet, saute chicken in melted butter; set aside. Wash and slice mushrooms; saute in small frying pan until golden. Set aside. Cook artichoke hearts in covered saucepan and set aside. In large skillet, combine all ingredients. Cover and simmer over low flame for 20 minutes. Serve with chilled dry Italian white wine like Pinot Grigiot or Gavi.
Preheat oven to 350°. Grease bottom of 9 x 5-inch loaf pan. In large bowl, combine flour, sugar, baking powder, salt and baking soda. With pastry blender, mix in butter until mixture is crumbly. Stir in orange peel, orange juice and egg, just until flour is moistened. Stir in cranberries and nuts. Spread batter in pan. Bake 55 to 65 minutes. With spatula, loosen edges of loaf and cool on wire rack.
Melt margarine. Mix all dry ingredients together. Add margarine, eggs and nuts. Pour mixture into pie shell. Bake at 350° until firm, about 45 minutes. Serve plain or with whipped cream or ice cream.
Dissolve honey in water. Add vinegar. Good for sore throat due to coughing, due to colds, etc.
Preheat oven to 400°. In medium saucepan, heat pie filling. Pour into ovenproof dish. Roll biscuits in melted butter, then in brown sugar. Sprinkle with cinnamon sugar. Place on top of pie filling. Bake 25 minutes.
Mix all together; put in roaster. Bake at 350° for 45 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 325° for 35 minutes.
Cream butter, sugar and vanilla. Add egg and milk; beat until fluffy. Add flour, baking powder and salt and blend. Chill for 1 hour. Roll out dough and cut out cookies. Decorate and bake at 375° for 6 to 7 minutes.
Combine Cool Whip, sour cream, marshmallows, cherries, nuts, sugar, dates, oranges and any other fruit you wish to use. Pour into ice cube tray lined with wax paper. Freeze.
In large skillet, cook ground beef until meat is browned. Drain off the fat. Stir in peas, soup, 1/4 cup water, 3/4 teaspoon salt and 1/8 teaspoon pepper. Turn mixture into a 1 1/2-quart casserole.
Combine ground beef and sausage; mix thoroughly with hand. Add pickles, onion and peppers, mixing well. Add catsup, Worcestershire sauce, salt and pepper; mix and form into loaf. Place in pan. Brush top of loaf with catsup. Bake at 350° for 40 to 50 minutes. Yields 6 servings.
Mix lemon juice with Eagle Brand milk until thick. Add vanilla, then add the Cool Whip. Line pie pan with graham cracker crumbs mixed with the oleo, melted. Cool in refrigerator and pour the milk mixture on top, then pour a can of cherry or blueberry pie filling on and cool and serve. Good.
Place pecans in large bowl. Beat egg white and water until frothy. Pour over nuts and mix with hands. Mix sugar, salt and cinnamon and add to nuts, tossing to coat pecans. Spread pecans on buttered baking sheet. Bake at 225° for 1 hour, stirring every 15 minutes. Cool and store in airtight container.
Combine cornmeal, flour and sugar in mixer bowl. Mix well. Stir in buttermilk and oil. Pour into lightly greased loaf pans. Bake for 45 minutes or until bread tests done. Remove to wire racks to cool. Serve warm or cold.
Slice breasts horizontally to have 8 pieces of fillet. In oil, slowly brown chicken until no longer pink. Set aside. Slice pepper and onions, 1/4-inch widths. Add soup, pepper, onion and water to chicken. Return to medium heat and stir constantly until peppers and onions are the way you like them. Serve immediately. Serve with your own side dishes.
Dissolve jello in 2 cups of boiling water. Add strawberries and pineapple, juice and bananas. Pour 1/2 mixture into 8x8 pan. Chill till firm. Spread 1 cup sour cream. Pour remaining jello mixture on top. Chill till firm. Top with sour cream.
Soften the cream cheese and mix in horseradish thoroughly. Spread cheese mixture very thin over a slice of meat. Roll up and cut in 1 1/2-inch pieces and stick with toothpicks. Chill before serving.
Cream margarine and sugar well. Add eggs, one at a time. Add flour gradually; cream well. Add vanilla and mix well. Force through cookie press into desired shapes onto an ungreased cookie sheet. Decorate with colored sugars, chocolate chips or colored candies before baking. Bake at 375° until lightly browned.
Mix together. Form into a roll and roll in chopped pecans or use as a dip.
Make brine of barrel salt and 1/2 gallon water. Place cucumbers in brine for 8 days. Pour off brine. Cover cucumbers in water mixed with alum and let stand for 24 hours. Pour off and cover cucumbers with clear water and let stand for 24 hours.
Spray 9 x 13-inch cake pan with Pam. Preheat oven to 350°. Prepare cake mix using Egg Beaters and amount of water indicated on package. While cake is baking, cook pineapple in saucepan 5 minutes (do not drain pineapple).
Cook sausage and drain. Divide bread in half. Roll both halves like pie crust, in oblong shape. Place all other ingredients in bowl and mix together. Place half of mixture on each piece of dough and spread. Roll each jellyroll fashion; tuck ends. Brush with melted butter and bake at 350° for 30 minutes. Brush again with melted butter when they come out of oven.
Combine first 7 ingredients in large bowl. Combine next 5 ingredients in large bowl; stir well. Add flour mixture and all other ingredients to egg/oil mixture and stir well. Prepare 3 (8-inch) cake pans by greasing pans. Bake at 350° for 30 minutes. Cool in pans 10 minutes before removing. Peel wax paper and cool. Frost, cover and refrigerate.