HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix 1 1/2 cups flour, sugar, salt and yeast. Gradually add warm water to dry mix. Beat 2 minutes on medium speed. Add 1/2 cup flour. Beat on high speed 2 minutes. Stir in more flour to make soft dough. Turn on board. Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl. Cover and let rise in oven 20 minutes. Punch dough down. Turn onto board; roll into 12 x 10-inch rectangle. Cut dough in 12 strips, 1 x 10-inch each. Form circle; pinch ends. Place on greased sheets. Cover; let rise in oven 20 minutes. Boil 1 3/4-inches depth of water in large shallow pan. Lower heat and add few bagels at one time. Simmer 7 minutes. Remove from water; place on towel to cool. Cool 5 minutes. Place on ungreased sheet. Bake at 375° for 10 minutes. Remove from oven. Brush with egg white and water; return to oven 20 minutes more. Cool on racks.
Preheat oven to 425°. In bowl, combine flour, sugar, baking powder, salt and cayenne pepper. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk until mixture is moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 inch thickness; cut with floured 2 1/2 inch biscuit cutter. Place 1 inch apart on ungreased baking sheet. Bake at 425° for 15-18 minutes until golden brown. Yields 6-8 biscuits.
Beat eggs. Add sugar, Karo syrup, melted butter, flour and pecans. Pour into pie shell and bake in 350° oven for 50 minutes or until firm. This is a good pie, not as sweet as most.
Mix cream cheese and dressing mix. Spread on rye bread. Top with cucumber slice and sprinkle on dill weed.
Combine soup and cream cheese on low heat until smooth; add green onions, celery, shrimp, mayonnaise and seasoning. Dissolve gelatine and add to mixture. Pour into mold; let stand 24 hours before serving. Serve with crackers.
Use unbaked deep dish crust. Scald butter and milk. Beat eggs and add sugar to eggs. Add vanilla and milk last. Bake at 375° for 25 minutes.
Bring water and dressing to a boil. Add rice and cover. Let set until cool. Add remaining ingredients and toss. Refrigerate several hours. Serves 8.
Cut chicken into 1/2-inch strips. Place in a reclosable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
Preheat oven to 425°. Grease 13 x 9-inch baking dish. Brown ground beef; drain well. Stir in tomato sauce, seasoning mix and onion. Mix well. Simmer while preparing dough. Separate each can of crescent dough into 2 large rectangles. Press 2 over bottom of dish. Spoon hot meat mixture over dough. Sprinkle with cheese. Place remaining rectangles over top of cheese and meat. Bake 15 to 20 minutes until golden brown. Serves 4 to 6.
Preheat oven to 500°. Trim and season Tri-Tip. Place on a rack in a pan. Cook at 500° for 15 to 20 minutes. Shut oven off and let Tri-Tip set in oven for 45 minutes. Don't open oven door until 45 minutes are up.
First discard the outer leaves of cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely. In a fairly large casserole, arrange a layer of shredded cabbage, seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Pour in the wine vinegar, then lastly add dots of butter on top. Put a tight lid on the casserole and let it cook very slowly in the oven for 2 to 2 1/2 hours, stirring around once or twice during the cooking.
Combine all ingredients. Bake 30 minutes at 350° in 3 (9-inch) cake pans.
Melt butter in saucepan. Blend in flour, salt and basil. Stir in chicken broth and cook, stirring constantly, until thickened. Remove from heat. Add chicken. Combine cottage cheese with egg. Mix well.
Blend all ingredients and shape in a roll and roll in Angel Flake coconut. Keep in refrigerator. Also wrap in Saran Wrap or foil. Slice and serve.
Cream butter and sugar. Add salt. Beat eggs slightly and add to this mixture. Add vanilla. Put in unbaked pie shell. Bake for 45 minutes at 300°.
Spoon sifted flour, sugar and salt in 9 or 10-inch pie pan. Make well in center. With fork, mix oil and milk until blended; pour into well and mix with fork until flour is moistened. Press out with hands. Flute rim and chill. Prick bottom for baked shell and bake at 350° for 12 to 15 minutes.
Combine eggs, milk, flour, salt, oil and sugar. Mix well. Add soda. Cook on hot grill or electric skillet.
Mix together first 2 ingredients, then add rest of ingredients; mix well with spoon. Fill floured and greased 1-pound coffee cans 1/2 full. Bake at 350° for 1 hour.
In large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Beat at low speed to blend with electric mixer. Beat 3 to 5 minutes at medium-fast speed. Stir in chocolate chips. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 55 to 60 minutes or until tests done. Cool on rack for 30 minutes. Remove from pan and cool on rack.
Mix all ingredients; serve 2 teaspoons in 6 ounces of hot water. Store remaining mix in airtight container.
Heat broiler. Stir stuffing mix and water in medium bowl. Remove stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 tablespoons hot margarine until lightly browned. Arrange in shallow baking dish. Cook and stir chopped mushroom stems and peppers in skillet until tender. Stir into prepared stuffing. Spoon into mushroom caps. Drizzle tops with remaining margarine. Makes 8 appetizer servings.
In medium skillet, melt butter; brown chops. Add vegetables and basil. Combine soup mix and water. Add to vegetables. Cover and simmer on low heat for 45 minutes or until chops and veggies are tender. Serves 2 people.
Combine all ingredients except cheese. Bake at 350° for 30 to 40 minutes. Cheese may be added on top the last 10 minutes.
Put scrambled up hamburger in skillet; let it cook thoroughly. In a mixing bowl put mushroom soup, chicken soup, enchilada sauce, milk and chilies; mix together. Pour in over hamburger and let simmer for about 15 minutes. Set aside. Line bottom of pan with tortilla shells. Pour half of mixture over shells. Scramble up chips and put them over 1/2 of mixture. Put another layer of shells. Add remainder of mixture. Add the shredded cheese on top. Cook at 300° until cheese is melted.
Chop onions. Cut chicken into pieces approximately 1 x 1/2 x 1/2-inch. Preheat oil in large frying pan. Put onions in hot oil and fry on medium heat until golden brown. Add chicken; fry 10 to 15 minutes, stirring occasionally. Add salt, pepper and sour cream; stir and fry for 3 minutes. Serve with mashed potatoes. Makes 3 to 4 servings.
Prepare lasagna according to package directions; drain. In large saucepan heat oil; add onion and garlic; cook until tender. Stir in spaghetti sauce; simmer uncovered 15 minutes. In medium bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan cheese and eggs. Mix well. In 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all the spinach, half the remaining Mozzarella, remaining lasagna and sauce. Cover. Bake at 350° until bubbly (about 45 minutes). Uncover; top with remaining Mozzarella and parsley. Bake 15 minutes. Let stand 10 minutes before serving. Makes 12 to 15 servings.
Slice ham to medium thickness. Set aside. Dice onion. Fry onion with small amount of olive oil until onion is browned. Slice tomato in very thin slices. Slice cheese in thin slices. Toast bread. Put small amount of cheese on each piece of toast. Alternate several layers of ham, onions and tomato slices. Add banana peppers if used. Add small amount of Heinz 57 sauce. Assemble the 2 sandwiches and microwave on Medium-high for 1 minute.
Brown meat, add onion soup mix, then mix remaining ingredients together. Put in casserole dish. Bake at 350° for 1 1/2 hours. You may add celery to this, if you like.
Stir 2 tablespoons flour into the sugar. Cream in butter. Add eggs, one at a time, beating well after each time. Add buttermilk, vanilla, almond extract and salt; mix well. Pour into 2 pie shells. Bake at 325° for 40 minutes. Good served warm or cold. Can be frozen.
Cook vegetables until barely tender; drain. Add onion, tuna, salt, pepper, soup and milk. Heat to boiling. Meanwhile, prepare cornbread as directed on package. Pour hot tuna mixture into a greased 2-quart casserole. Top with cornbread batter and bake for 25 to 30 minutes at 400° until top is golden brown. Serves 6.
Put oil in wok and heat on high. Put carrots in and stir until they soften. Add cabbage. Cook until it wilts. Add onions, peas and chicken broth. When cabbage is cooking in oil with carrots, cover with Mrs. Dash seasoning.
Bring syrup to boil; let boil about 3 minutes. Add peanuts. Stir; add soda and stir. Pour onto buttered dish. You can roll in balls or let firm and cut in squares.
Thoroughly combine the first 6 ingredients. Set aside. Heat oil in wok or large skillet over high heat until hot. Add chicken and stir-fry for 3 to 5 minutes. Add vegetables and soup mixture. Bring to a boil; reduce heat and simmer, uncovered, about 5 minutes or until sauce is thickened. Stir in nuts and serve over hot rice. Sometimes I substitute frozen French beans for the broccoli and snow peas. Yield: 6 servings.
Brown ground beef. Add soup and pizza sauce. Put in casserole dish and sprinkle cheese over top. Bake at 350° for 30 minutes.
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute onion and green pepper in drippings until crisp-tender.
Cook onions in butter until tender. Cover bottom with half of crackers. Add onions and cream of mushroom soup in layers until dish is full. Cover the top with the beaten eggs; pour milk over top. Bake at 350° for 20 to 30 minutes, or until brown and bubbly.
Drain juice from pineapple and add 1/4 as much water as you have juice. Set aside. Mix sugar and flour. Beat egg and add to flour mixture. Mix thoroughly. Add juice, water and vinegar. Cook over medium heat until slightly thickened. Cool, but pour over cheese and pineapple while still warm.
Mix apples and sugar; let stand for 1 hour, then add remaining ingredients. Mix and pour into Bundt pan. Bake 50 to 60 minutes at 325°.
Preheat oven to 350°. Lightly grease a 15 1/2 x 10 1/2 x 1-inch pan. Sift flour with soda, cinnamon, cloves and nutmeg. Set aside. In large bowl of mixer, at medium speed, cream butter with granulated sugar until light and fluffy. Add egg and vanilla. Beat well and at low speed. Beat in flour mixture. Add applesauce, walnuts and raisins.
Preheat oven to 350°. Defrost potatoes enough to break apart. Mix all ingredients and place in large casserole. Bake at 350° for 45 minutes or until heated through.
Place first 4 ingredients in the blender. Scald the milk just to the boiling point. Add to the mixture, blending for 1 minute. Pour immediately into 4 sherbet glasses and refrigerate. Top with whipped cream and serve the same day.
Mix all ingredients. Pour over crab claws in bowl with airtight lid. Refrigerate 24 hours without disturbing. Serve as appetizer or pig out!
Mash yams. Add salt, pepper, marshmallows, cinnamon and ginger; mix well and form into 1-inch balls. Refrigerate in medium baking dish, covered.
Preheat oven to 350°. Brown ground chuck; drain off fat. Add rest of ingredients except 3/4 cup cheese. Spray casserole dish with Pam. Place 1/2 bag of chips in bottom of casserole dish. Pour 1/2 of ground meat mixture over chips. Layer the rest of the chips and meat. Sprinkle 3/4 cup cheese on top of meat. Bake, uncovered, 20 to 30 minutes. Serves 6 to 8.
Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for 45 to 55 minutes.
Trim chicken breasts of visible fat. In a shallow saucepan, bring broth and cumin to a boil. Add chicken breasts and reduce heat to low. Simmer gently until chicken is done, about 10 minutes. Do not allow to boil. Remove chicken from broth and allow to cool slightly. When chicken is cool enough to handle, use 2 forks and pull with the tines of each fork in the opposite direction, shredding the chicken. Set aside.
Mix together all Jell-O's. Add boiling water. Add lemon juice. Add pineapple juice. Mix and divide into 2 containers. Freeze.
Wash and crush fully ripe blueberries one layer at a time. Wash, peel and cut into pieces and grind the peaches. Measure fruit into 6 or 8-quart saucepan, if necessary, add water to equal exact amount. Measure sugar into large bowl; set aside. Combine fruit pectin and cinnamon with fruit. Cook over high heat until it boils, stirring constantly. Add sugar all at once. Cook and stir over high heat until mixture comes to a full rolling boil (that cannot be stirred down). Boil 1 minute. Remove from heat; skim and stir to remove foam. Ladle into hot jars, leaving 1/4-inch at top. Wipe rim of jars clean; place lids on jars and screw firmly. Place in canner and bring to a boil. Boil 5 minutes.
Toss chicken, celery, green pepper, onion, pimento, salt and Green Goddess dressing together lightly. Fold in the whipped cream and cashews. Garnish with boiled eggs. May serve plain or in tomato cup.
Cream shortening and sugar. Add eggs, then vanilla. Add dry ingredients which have been sifted together. Form dough into balls; press down with a fork. Bake at 350° for approximately 10 minutes.
Mix first 3 ingredients. Reserve 1 cup and press the rest into a 9 x 13 ungreased pan. Bake 15 minutes at 350°.
Cook potatoes until just tender. When cool, cut in large pieces. Sprinkle with 2 tablespoons vinegar and 4 tablespoons oil. Toss lightly and set aside.
Wash Italian green beans under running water. Cook two strips of bacon until crisp in saucepan, retain fat in the pan. Add Italian green beans with coarse black pepper and finely chopped onions. Simmer 15 to 20 minutes. Serves 2 to 3.
Beat eggs slightly. Mix in next 5 ingredients. Stir in nuts. Pour into pie shell. Bake 350° oven for 55 minutes or until done.
Place liquids in large covered saucepan with ribs. Bring to boil quickly, shaking pan from time to time to cover ribs with liquid. Reduce heat and simmer for 40 minutes, continuing to "swish" pan periodically. Uncover and increase heat to high. Spoon liquid over ribs until heavy glaze remains. Serve with rice (recommended).
Pour off and discard 1/2 the cherry liquid. Fill jar to top with bourbon. Allow to age at least 3 weeks. Drink the "bounce" happily. Serve the cherries as cocktail nibbles. This will keep at room temperature for a year. The cherries get fatter and fatter.
Cook noodles. Rinse with cold water when done. Drain well. Mix tuna, onion, peas and mushrooms in a large bowl. Add noodles and Miracle Whip to desired consistency. Salt and pepper to taste.
Cut eggs in half lengthwise; remove yolks. Mash them and season with mustard, Worcestershire sauce, vinegar, salt, pepper and mayonnaise. Pack this yolk mixture back into the whites. Put halves together and hold together with toothpicks. Dip them into additional egg yolks which have been beaten. Dip in flour, then in bread crumbs. Fry in deep, hot fat (about 380°) until golden brown. Serve with Creole Sauce.
Pour over your favorite meat. Bake meat slowly until very tender. If desired, add sliced onions.
Blend sugar and coffee; add water and heat until sugar dissolves. Add vanilla bean and bourbon. Seal tightly. Allow to age at least one month. The longer, the better. Remove bean and strain. Keep liqueur in a tightly sealed bottle.
Pour boiling water over oats and butter. Let stand 20 minutes, covered. Mix sugars and eggs with oats mixture. Sift together remaining ingredients and add to other ingredients; mix well. Can add 1/2 cup of raisins if you want. Bake in 13 x 9-inch pan at 325° to 350° for 40 minutes. Yields 12 servings.
Crush cranberry sauce with fork; add lemon juice. Pour into mold. Combine remaining ingredients. Spread over cranberry mixture. Freeze until firm.
Mix soda and buttermilk together. Add molasses. Sift flour, salt and ginger together. Pour into molasses mixture. Add melted butter. Pour into greased pan and bake at 350° for 25 to 30 minutes.
Cream butter with sugar and vanilla. Gradually blend in flour; add nuts and shape into small balls (about size of malt balls). Place on ungreased cookie sheet and bake for 12 to 15 minutes at 325°. Do not overbake. When they are still warm, place in a plastic bag with 3/4 cup powdered sugar. Shake to coat cookies. Remove from bag; place on wax paper to cool. After they are completely cool, shake in powdered sugar again. Store in tightly covered container with more powdered sugar. Makes 9 to 10 dozen.
Cook vegetables until done but still firm. Drain water from vegetables. Mix broccoli soup into vegetables Mix the cubed Velveeta cheese with the vegetables and soup combination. Pour into casserole dish. Sprinkle cracker crumbs on top of casserole. Bake at 300° for about 25 minutes or until crust is lightly brown. Oven temperatures may vary. Makes 6 servings.
Cook margarine and sugar over low heat, stirring constantly, until mixture boils. Remove from heat. Mix corn flake crumbs. Press evenly and firmly into a 9-inch pie pan to form crust. Chill.
Wash shell clams thoroughly, discarding any broken shells or open clams. Set aside. Pour water into 2-quart casserole. Cover and microwave on High (100%) until water boils, 3 to 4 minutes. Add clams; cover and microwave on High (100%) until clams open, 4 to 6 minutes, stirring after half the cooking time.
Cook chicken and salt in 3 quarts of water. Cook until done. Remove chicken; debone and remove skin. Return chicken to broth. Take 3 cups of flour, add baking powder and cut in shortening. Add broth (hot) or milk. Stir until dough forms. Roll dough out on a floured board, fairly thin, 1/8-inch and no more than 1/4-inch. Cut into 4-inch squares and brush tops with melted butter. Drop dough into boiling broth; reduce heat to simmer and cover with lid. Cook 15 minutes without removing lid. Check; cook longer if needed. Add 1 cup milk and stir. Let sit after cooking.
Work first 3 ingredients with your hands and press into a 9 x 11-inch pan. Set aside.
Mix sugar, flour and cocoa together. Add enough of the milk to make a paste. Beat in egg yolks well. Heat remaining milk with butter and salt until butter is melted. Add milk mixture to first mixture and cook until thick. Remove from heat. Add vanilla. Cool and pour into baked 9-inch pie crust. Cover with meringue and brown. Serves 6 to 8.
Whip the cool whip with condensed milk. Add Kool Aid mix until blended. Pour into pie crust. Place in freezer 1/2 hour to set.
Brown hamburger in deep skillet. While browning meat, heat water for macaroni. When water boils, add macaroni. When meat is brown begin adding tomatoes, corn and spices. When macaroni is done, drain and add to meat. Simmer all ingredients 10 to 20 minutes or until it is heated thoroughly. Serves 16.
Heat oven to 350°. In 13 x 9-inch baking pan, melt oleo in oven. Sprinkle crumbs evenly over oleo. Pour sweetened condensed milk evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars.
Mix oatmeal and hot water; allow to stand and cool. In a large mixing bowl, add eggs, sugar, butter, cocoa and oatmeal mixture. Beat 3 minutes, then add flour, soda and salt; mix well. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 minutes. Check for doneness after 30 minutes. Cool in pan. Serve with vanilla ice cream or whipped cream.
Combine 3/4 cup of sugar, cornstarch and salt. Stir into slightly beaten egg yolks; add milk. Cook in top of double boiler until thick, stirring constantly. Remove from fire. Add 1 cup of coconut and vanilla. Pour into baked pie shell.
Melt caramels and heavy cream. Add rum flavoring. Cool 5 minutes. Fold in whipped topping. Chill in refrigerator.
Cook potatoes and celery with just enough water to cover until soft. Pour off excess water and add rest of ingredients. Heat until butter is melted.
Chop up cherries, pecans and pineapple and mix with raisins and 1/2 cup flour. Set aside. Cream together butter, eggs, sugar, salt, soda and vanilla. Blend in 3 cups of flour and fold into fruit mixture. Then add rest of flour. Make into 4 rolls and freeze or refrigerate. Bake in 350° oven until lightly browned.
In a 6-quart ice cream maker, combine condensed milk, cherries, pecans and pineapple in freezer container; stir. Add whole milk to fill line; stir. Freeze as directed.
Blend in blender to make peach nectar. Mix 2 ounces of nectar with 6 ounces Asti Spumante. Serve in champagne glasses.
Combine sugar and orange rind. Separate biscuits; dip into oleo. Coat with sugar. Arrange in round cake pan or pie plate. Bake at 350° for 30 minutes. Invert on platter. Combine cream cheese and powdered sugar until smooth. Add orange juice. Spoon over top of ring while warm.
After all ingredients are combined, beat on high speed for 1 minute. Bake in greased and floured 10 in. tube pan 2 hours at 300 degrees. Cool in pan. Don't invert. Yields 20 pieces.
Peel potatoes. Wash and drain. Cut in thirds lengthwise, then dip in melted butter and roll in crumbs. Place in greased pan and sprinkle with salt. Bake at 350° for 35 to 40 minutes.
Dredge meat in flour mixed with salt. Brown quickly in melted butter in hot skillet. Add mushrooms, onions and garlic. Cook until onions are barely tender. Remove meat and onions from skillet. Add remaining butter to pan drippings. When melted, blend in flour (3 tablespoons). Add tomato paste. Slowly pour in beef stock and cook, stirring constantly, until mixture thickens. Return meat, onions and mushrooms to skillet. Stir in sour cream and sherry. Heat briefly. Serve over rice or noodles.
To Cook: Peel shrimp. Drain well. Combine shrimp and cream cheese in large bowl. Mold into ball on plate. Top with cocktail sauce when ready to serve. Can be refrigerated for up to 8 hours. Serve with small loaf rye bread or crackers.
Let first 3 ingredients stand until cool. Pour all in cake pan except chips and nuts. Sprinkle with chips and nuts. Bake at 350° for 40 minutes or until toothpick comes out clean.
Remove seeds from red peppers. Put through food chopper. Add salt and let stand for three hours. Drain well and add vinegar and sugar. Simmer slowly until consistency of jam, about 1 hour. Good with kraut and potato salad.
Sprinkle dry jello over Cool Whip in large bowl. Stir until well blended. Add remaining ingredients. Blend well. Let set up in refrigerator for several hours before serving.
In large roasting pan, mix popcorn and nuts. Keep warm in 250° oven. Butter sides of 1 1/2-quart saucepan. Combine sugar, honey and corn syrup in pan. Bring to a boil stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn and nuts stirring to coat. Cool. Break into small pieces. Makes 3 quarts but won't last long!
Cook potatoes. In separate pan, heat butter, soups, milk and cheese. (You may not need all the cheese, depending on how much cheese you like.) When potatoes are done, drain. Combine with cheese mixture. Mix well and serve!
Brown ground round, sausage and onion; drain well. Combine in crock-pot with soup, tomatoes and cubed Velveeta.
In small bowl, combine graham cracker crumbs and 2 tablespoons chocolate syrup. Using a fork, mix well. Using the back of a spoon, press crumb mixture over bottom and up sides of a 9-inch pie plate; set aside. Using mixer on medium speed, beat frozen dessert until smooth. Using a spatula, spread over prepared crust. Cover with plastic wrap and freeze until firm, about 2 hours.
Mix ingredients together thoroughly. Roll into 1 large ball or about 45 small balls. Roll balls in chopped nuts or chopped parsley.
Coat saucepan with cooking spray. Warm over medium-high heat. Add onion. Saute until soft but not browned. Add 1/4 cup of broth if needed to prevent onion from browning. Add pepper, garlic, tomatoes and spinach. Saute, stirring for about 5 minutes.