HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over oats; let stand and partially cool. Melt yeast in warm water and add liquified yeast to above. Add butter, molasses or honey and salt to oats and yeast. Add 2 cups flour and stir well. Add 2 more cups of flour which may be difficult but will gradually blend in. Add last 2 cups of flour, a little at a time, while kneading well until dough is smooth and elastic (takes about 15 minutes).
Drain and pat dry olives; mold cream cheese around olives and roll in ground pecans. Cut in half. These are very good and are pretty on a tray, especially at Christmas.
In bowl, combine Crisco, egg, brown sugar, milk and vanilla. Mix together oatmeal, salt, cinnamon and flour. Combine with Crisco mixture. Stir in raisins and nuts. Drop teaspoonfuls of dough 2-inches apart on greased baking sheet. Bake at 350° for 10 to 12 minutes until brown. Cool.
Cook spaghetti, rinse in cold water. Mix together all ingredients. Refrigerate for 5 hours or overnight. Toss before serving.
Mix all ingredients. Shape into small balls. Bake 15 minutes at 350°. May be stored in freezer and baked as needed.
Grease a 13 x 9-inch pan. Blend margarine, flour and nuts; spread in bottom of pan. Cook for 20 minutes at 325°. Cool in pan. Beat together the cream cheese, sugar and 1 cup Cool Whip. Spread on crust. Mix milk with chocolate pudding and vanilla pudding in separate bowls. Top with rest of Cool Whip. Sprinkle with nuts, if desired. Refrigerate for a few hours before serving in squares. This freezes well if you want to make ahead. Just defrost in refrigerator before serving.
Brown meats; drain. Stir in remaining ingredients along with water or tomato juice--enough to achieve desired thickness. May also add any other ingredients which seem compatible. Simmer to blend flavors. Makes around four quarts, depending.
Soak rice for 1 hour in warm water to cover. Put rice in large pot with cream and a dash of salt. Bring to boil, stirring often. Cook slow for 15 minutes. While rice is cooking, beat eggs in a bowl; add sugar and vanilla. Set aside. Remove pot from stove when rice is done and add egg mixture. Return to heat and bring to a wee boil. Pour into a large bowl and sprinkle with cinnamon.
Process a little at a time and slowly add remaining can of cream soup. Blend until smooth. Add slowly to the cooked rice and blend in additional milk to consistency of your choice.
Combine chopped vegetables. Sprinkle with salt; let stand 4 to 6 hours in cool place. Drain well. Combine vinegar, sugar and spices; simmer for 10 minutes. Add vegetables, simmering 10 minutes more. Bring mixture to a boil; pack into pint jars, leaving 1/2-inch space. Process in hot water bath for 10 minutes.
Combine first 7 ingredients and mix well. Add flour and salt and mix well. Add oats, raisins and nuts. Mix well. Bake at 350° for 10 to 12 minutes.
Scrub potatoes. Cut in pieces. Place in 1 1/2-quart microwave-safe casserole. Add other ingredients. Toss to coat. Cover. Cook on 100% power 12 to 15 minutes, stirring twice during cooking. Stir before serving.
Combine the pears, pecans, cherries, and lemon juice. Gently stir to mix well. Pour the pear mixture into a shallow dish. Spoon the sour cream evenly over the top. Sprinkle with brown sugar. Cover and refrigerate overnight or until chilled and brown sugar has dissolved into the sour cream.
Layer noodles 3 at a time with other ingredients. Put Parmesan cheese on top. Bake at 350° until cheese starts to melt. Let cool slightly.
Sift together flour, baking powder, sugar and salt. Beat egg whites until stiff, but not dry. Set aside. Beat egg yolks until thick and creamy and lemon color. Continue beating; add milk, oil and dry ingredients and beat until smooth. Fold in beaten egg whites. Fry on hot grid iron or skillet and serve with syrup or jelly.
Crepes: Stir flour, water and salt until smooth. Beat in 4 eggs one at a time. Pour batter into 5 to 6-inch greased pan (do not brown).
In a small bowl, mix all ingredients together. Chill for 1 hour or overnight.
Spray skillet with Pam and brown meat and onions. Add tomato sauce, salsa and brown sugar. Lower heat and simmer 15 to 20 minutes. Serve on hamburger buns.
Dissolve jello in hot water, add strawberries, pineapple and bananas. Pour half of mixture into Pyrex dish (loaf style) and chill until firm. Spoon sour cream over first layer, spreading evenly. Cover with remaining jello mixture. Chill. Cut into squares and serve on crisp lettuce. Garnish with dab of sour cream and whole strawberry. This may also be used as a dessert.
Mix ham and cheese together. Spread on bread. Broil in hot oven. Cut in strips.
Blend all ingredients except chocolate syrup. Beat at medium speed for 2 minutes. Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup. Spoon batter alternately into greased and floured 10-inch tube pan. Zigzag spatula through batter to marble. Bake at 350° for 50 minutes or until center springs back. Cool 15 minutes before removing from pan.
Wash beans and soak for an hour in warm water. Drain beans and cook beans and ham in above ingredients for 2 hours. Melt lard, shortening or margarine (2 tablespoons). Add 2 tablespoons flour. Brown. Add a little to soup; spoon out beans and put to browned flour. Bring to boil; add soup to get the right consistency. Take out ham bone and noodles to soup. Eat creamed beans with ham. Leftover ham makes delicious cold cuts. Instead of ham, a pork roast or spareribs can be used. You might substitute beans with lentils.
Saute minced onion in butter. Add beef; brown slightly. Add flour, seasonings, soups and noodles; simmer for 20 minutes. Add sour cream; mix carefully.
Cream together butter and sugar. Add eggs, one at a time. Sift flour, salt and baking soda together. Mix sour cream, apricot brandy and all extracts together. Now alternately add sour cream mixture and flour mixture into creamed butter and sugar mixture. Pour into a greased and floured angel food cake pan. Bake at 325° for 70 minutes, or until done.
Combine all ingredients, mixing well. Spoon into paper-lined or buttered muffin tins. Bake at 350° for 20 minutes. Yield: 1 dozen.
Slice zucchini crosswise, 1/4-inch thick, about 7 cups. In a large bowl, beat together eggs, milk, salt, baking powder and flour until smooth. Stir in parsley, garlic, onion, green chilies, cheese and zucchini. Spoon into a greased 9 x 13-inch baking dish. Toss croutons in melted butter and sprinkle on top. Bake uncovered in a 350° oven for 35 to 40 minutes or until set in center and squash is tender. Let stand about 10 minutes before serving.
Cream oleo and sugar. Add egg, milk and vanilla; mix well. Add flour mixture (put salt and baking powder in flour) a little at a time, mixing well after each addition. Add nuts and dates; blend well. Put in greased pan at 350° for 20 to 25 minutes (may vary). When done, cut in bars and roll in powdered sugar.
Place the temperature of the oven at broil. Place broil in an aluminum pan and slice about 10 slits into it. First season it with the onion, garlic and seasoned salt on top and under. Now poke holes into the broil with a fork. Then take a 1/4 to 1/2 cup of soy sauce and a 1/2 cup of melted butter and marinate the London Broil. Flip it once or twice so the seasoning gets through the whole steak. Let the steak set for about 15 to 25 minutes.
Preheat oven to 325°. Drain asparagus; save liquid. Blend flour, butter, asparagus liquid, salt and water. Cook until mixture is thickened. Line a 1 1/2-quart casserole with bread crumbs; reserve some for top. Place asparagus, almonds, cheese and eggs in layers. Pour sauce over this. Cover with remaining crumbs. Bake until brown. Serves 6.
Mix all ingredients and put into a 9 x 9-inch greased pan. Refrigerate overnight. Bake at 350° for 45 to 60 minutes. Serves 8.
Beat together the sugar, eggs, cream, milk and vanilla. Add remaining ingredients and blend well. Refrigerate for 2 hours or overnight. Cover top with waxed paper. Fry in shortening as any other donut.
Cut bread into 1-inch squares. Spread tops with mayonnaise and cover with cheese. Brown in 450° oven. Great to serve to crowd after a game.
Drain the liquid from the can of asparagus and mix with 1 teaspoon of cornstarch. Place asparagus in saucepan with liquid mixture and heat until hot and slightly thickened. Place scoop of asparagus mixture on the toast with bacon bits and small dot of oleomargarine. Place under broiler until oleomargarine melts.
In a blender, put banana(s), shortening, egg, baking powder, salt and milk. Pour into a mixing bowl; gradually add flour. Add nuts. Pour into a greased loaf pan. It is best if you let set for 15 to 20 minutes before baking. Bake at 350° for about 1 hour and 10 minutes. It is done when top is dry and cracked. Remove from pan onto a cooling rack. Let cool before cutting.
Brown hamburger meat. Drain meat on paper towel. Mix all ingredients and simmer on top of stove until gravy gets a little thick. Put in casserole dish. Put 10 Butter-Me-Not biscuits on top. Cook as directed for biscuits to get done.
Combine margarine, sugar and egg in bowl; beat until light. Carefully blend in combined flour, baking soda, salt, nutmeg and cinnamon. Stir in vanilla, apples and walnuts. Turn mixture into an ungreased 8-inch pan. Bake at 350° for 35 minutes or until done. Serve warm or cold topped with whipped cream or ice cream. Makes 8 to 10 servings.
Combine all ingredients. Cover and chill. Makes approximately 4 cups of avocado guacamole dip. Serve with crunchy tortilla or corn chips.
Mix first 6 ingredients. Add rhubarb. Mix well. Pour in pie and add top. Bake at 325° for 40 or 50 minutes.
For shells, combine cream cheese and butter until smooth. Add flour. Put dough in refrigerator for 1 hour, then shape dough into small balls. Press and shape them into shells in miniature muffin tins. Bake shells for 15 minutes at 350°.
Cook in crock pot on low all day or high for 4-6 hours, or simmer on stove for 2 hours.
Melt chips. Beat egg yolks and add to chocolate chips. Beat egg whites, salt and 1/4 cup sugar. Add to mixture. Beat whipped cream and add to mixture. Cut or tear cake in pieces. Put in buttered 9 x 13-inch pan 1/2 of the pieces. Pour 1/2 of chocolate mixture over that and repeat.
Combine first three ingredients in electric blender and process at high speed until smooth (one minute). Stir in gravy coloring and Beau Monde.
Combine the first 4 ingredients together and stir. Wash and disjoint fresh chicken wings. Fry them in 350° oil for about 5 to 8 minutes or until a crunchy brown. Or roast them in a 350° oven for 30 to 40 minutes until a golden brown.
Boil chicken until tender. Add salt, flour, shortening and water in bowl and mix well. Work flour until easy to handle. Roll dough thin. Cut into squares and drop into boiling chicken broth.
Combine pumpkin, sugar and eggs; beat well. Beat in oil. Toss together the flours, baking powder, baking soda, cinnamon, salt and nutmeg. Add dry ingredients and walnuts to pumpkin mixture, stirring until just combined; be careful not to overmix. Grease and flour two 7 1/2 x 3 1/2 x 2 1/4-inch loaf pans or one 9-inch tube pan; fill with batter. Bake in preheated 350° oven about 1 hour or until toothpick inserted in center comes out clean. Remove from oven. Let stand about 15 minutes. Turn out on cooling rack.
Saute chicken pieces 1 minute in hot olive oil in Dutch oven. Add onion, pepper, tomatoes, bay leaf, water, saffron and olives. Cover and cook over low heat about 45 minutes or until chicken is tender. About 25 minutes before chicken is done, prepare rice as directed on package. Just before serving, add celery and celery leaves. Serve chicken on rice and spoon sauce on top. Serves 4.
Dissolve ice cream in hot Jell-O mixture. Add frozen strawberries, thawed, and angel food cake, broken. Place broken cake in bottom of dish. Add other ingredients and refrigerate until set.
Heat oven to 350°. Cream butter and brown sugar; add flour and nuts. Blend until crumbly. Set aside 1 cup of mixture. Press remainder into greased 8-inch square pan. Combine cream cheese and sugar; beat egg, milk, lemon juice and vanilla until smooth. Spread over layer in pan. Sprinkle reserved crumbs. Bake 25 minutes. Refrigerate and cut into bars. Makes 24 bars.
Cook beef covered with water until tender. Save 2 cups of cooking liquid. Let meat cool, then grind, shred or chop. Place in Dutch oven or heavy pot. Add all the other ingredients and cook over low heat until peppers and potatoes are tender, about 35 minutes. Serve over rice. Good for a crowd or two teenage boys.
Mix all ingredients together and bake 30 minutes at 350° in a greased pan.
Mix eggs, salt, pepper, milk and Parmesan cheese. Set aside. Roll out rolls on pizza pan or cookie sheet, pressing cracks together.
Crumble dry noodles over the slaw mix. Add green onions, diced up small. Set in refrigerator while preparing remainder of ingredients. Put flavor packet from Ramen noodles in a small saucepan. Add vinegar, oil, sugar, salt and pepper. Cook until sugar dissolves; set aside to cool. In a small skillet, melt margarine. Add sliced almonds; heat on low heat until the almonds are toasted (lightly browned). Set aside to cool. Before serving, combine the slaw mixture, the vinegar mixture and the almonds. Toss lightly.
Mix flour, sugar, salt and cocoa. Add egg yolks, water and milk. Cook until thick. Take off heat and add 1 teaspoon vanilla and 3 tablespoons butter. Pour into baked pie crust and top with meringue. Brown.
Put frozen lemonade concentrate in blender. Fill can with 7-Up and add to lemonade in blender. Add a few ice cubes and blend on high until slushy. Add frozen strawberries. Blend on high until slushy. Pour into punch bowl and add 1 (2 liter) size 7-Up.
Mix and press down a layer of oatmeal mixture in the bottom of a greased 9 x 13-inch pan. Spread filling and top with remaining oatmeal lightly. Bake until brown. Top with whipped cream or ice cream.
Cream butter and sugar, adding sugar gradually. Add well-beaten egg, milk and vanilla. Sift dry ingredients; add to butter mixture. Roll into balls. Put on cookie sheet. Bake at 375° to 400°.
Mix and chill. Make a boat out of a loaf of rye bread and fill with dip. Use rye bread to dip with.
Mix all ingredients together; shape into balls and brown in skillet. Simmer in 2 cups beef bouillon until ready to serve. Use a crock-pot if desired.
Mix sugar and cornstarch in medium size saucepan. Stir in rhubarb, pie filling and allspice. Bring to boil over medium heat, stirring constantly. Let boil 1 minute until thickened. Remove from heat. Cool until lukewarm.
Beat eggs; add sugar and flour and beat again. Have butter at room temperature and add butter; beat again. Add reserved lemon juice and rind. Stir in; do not beat. Cook in a double boiler until frosting thickens. Stir frequently. Let cool.
Place cornstarch in a medium saucepan. Add water a little at a time. Stir until water and cornstarch are mixed well. Cook this mixture over low to medium heat until mixture comes to a boil and thickens. Stir continuously while cooking. Mixture usually thickens in 6 to 8 minutes. Remove from heat. Add powder and dishwashing liquid. Stir until mixed.
Mix eggs, sugar, butter and milk. Season with vanilla. Bake in unbaked crust. This makes 2 pies.
Drain fruits; boil juice and melt jello. Cream the cream cheese with Coke, starting with a little, then gradually adding the rest. Add cooled jello and nuts. Chill.
Mix orange juice and 3 cans of water. Mix with remaining ingredients. Freeze. Drink after thawing partially. Should still be slushy.
Stir all together and store in jars. Use 2 or 3 teaspoons for each cup. Add hot water and stir until dissolved.
Drain peppers; cut into pieces. Put in pie pan (9 or 10-inch buttered). Mix eggs to blend. Add milk. Sprinkle cheese over peppers. Pour on eggs and milk. Bake at 350° for 20 minutes. Serve warm or hot with crackers.
Mix graham crackers and butter well (reserve 1/2 cup for topping). Press into 13 x 9-inch dish. Chill.
Peel and slice potatoes and lay in bottom of 13 x 9-inch (or larger) baking pan. Salt and pepper pork chops and lay on top of potatoes. Sprinkle flour over top of pork chops, then pour in enough milk to completely cover. Bake at 350° for 1 hour. When done you have pork chops, potatoes and gravy.
Preheat oven to 350°. Mix together first three ingredients until mixture clings. Press into 13 x 9 x 2-inch pan or dish. Bake for 20 to 25 minutes until lightly browned.
Saute turkey, chicken or tuna in butter. Add in celery, onion, soup and water. Then add pineapple, nuts and noodles. Put all ingredients in buttered casserole. Bake at 325° for 40 minutes.
Peel orange; slice thinly. Quarter each slice. Put greens, orange pieces and almonds in bowl; drizzle with dressing and toss. Serve immediately.
Put everything in blender except oats and bread crumbs; whiz it up, including onion. Measure patties by tablespoonful and fry in hot skillet. Cover with Mushroom Gravy.
Wash and remove stems from the jalapenos. Chop jalapenos in either a food processor or blender. Place chopped jalapenos in a 9 x 9-inch baking dish. Be sure the bottom of the dish is completely covered.
Mix crumbs, oleo and sugar; spread over 8 x 12-inch baking pan. Mix cream cheese (softened), 1/2 cup sugar and eggs. Beat until smooth. Spread over graham cracker crust. Bake 15 minutes at 350°.
Mix cornstarch and sugar together. Beat egg whites until fluffy. Add sugar and cornstarch mixture gradually. Add vanilla. Pile on pie and seal edges of crust with meringue. Bake at 350° for 8 to 10 minutes or until lightly brown.
Mix all ingredients thoroughly, saving chocolate chips for last. Roll into 1-inch balls and place on gray cookie sheet. (The gray cookie sheet prevents cookies from burning on the bottom.) Bake at 300° for 20 to 25 minutes. Makes several dozen.
Over medium high heat boil first 3 ingredients for 8 minutes until all crystals are gone. Melt next 2 ingredients in microwave for 4 minutes. Stir for 2 minutes and add nuts. Combine the 2 mixtures, stirring until well blended and chocolate is completely melted. Pour into 2 well buttered 9 x 13 inch pans. In about 30 minutes cut into small squares.
Put mixture of the first 3 ingredients in crock jar to sour. When mixture is as sour as you like, take 2 cups of mixture and add the sugar, salt and baking powder. Pour mixture into a 6-inch skillet and bake in a 350° oven for 21 minutes. After bread has cooked 21 minutes, grease top of bread with oleo, place under broiler and brown. It will not brown like any other bread.
Slice strawberries into large bowl. Add peaches and pineapple including juice. Slice bananas and add. Stir gently to coat bananas. Drain juice off (will be approximately 1 cup). Combine juice and pudding mix. Beat until smooth (wire whip works best). Pour over fruit. Gently mix.
Measure peanut butter into small bowl. Gradually beat in milk until smooth. Add instant pudding mix. Spoon into cups and put stick in. Cover with plastic and put in freezer for 2 hours.
In a bowl, combine the biscuit mix, Parmesan cheese, pepper and eggs just until blended. Add the zucchini; mix well. In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Yield: 5 pancakes.
Remove white filling from Oreo cookies. Place cookies in a Ziploc bag, seal and crush using a rolling pin. Set aside.
Combine pineapple and sugar in saucepan; bring to a boil, stirring occasionally. Remove from heat; stir in jello until dissolved. Cool to lukewarm. Add buttermilk and stir. Fold in Cool Whip and pecans. Put in 12 x 8 x 2-inch dish. Chill until firm. Delicious.
Brown onions in melted butter. Add other ingredients and simmer 1 1/2 hours. Stir occasionally.
Brown meat and add onion. Add all cans; simmer. Layer as follows in a 9 x 13-inch dish: 6 tortillas, meat sauce and cheese. Repeat layers; top with cheese. Cover and bake 45 minutes at 350°.
Cream margarine, shortening and sugar. Add eggs, one at a time. Sift flour and baking powder together. Add alternately with milk. Add flavoring and nuts. Pour into greased tube pan. Bake at 350° for 1 1/2 hours.
Arrange chicken in single layer in baking dish. Combine remaining ingredients. Pour over chicken and marinate overnight in refrigerator. Bake one hour at 350° or until done.
Wash peppers. Cut tops off and clean out seeds. Be careful not to break peppers. Mix hamburger, rice, salt, pepper, eggs and chopped onion. Fill peppers as full as possible with the meat mixture. Place in greased baking pan, open end up. Cover with tomato sauce. Cover pan with tight fitting lid. Bake at 350° for 1 hour and 30 minutes or until hamburger is done.
Heat oven to 350°. Grease bottom only of 9 x 5-inch loaf pan. Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well. Add flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened. Pour into greased pan. Bake at 350° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Makes 1 (16 slice) loaf or can be baked in two 5 3/4 x 3 1/4-inch loaf pans, greased on bottoms only. Bake at 350° for 35 to 40 minutes.
Place nuts, cherries, pineapple and dates into a large mixing bowl; mix well. Put orange juice in a saucepan over low heat or boiling water and add marshmallows. Stir until all marshmallows are melted and sauce is smooth. Crush crackers (or put in blender) or use graham cracker crumbs. Pour juice and marshmallow mixture over crackers; stir until they are mixed well, all crumbs must be moistened. Mix crumb mixture with the fruits and mix well. Line a tube pan with wax paper, make sure that the tube pan is completely covered with wax paper inside. Pack the fruit cake mixture down into the tube pan, pressing down good as you put in the mixture. Cover with wrapping paper or put in an airtight container. Put in refrigerator for 5 hours at least before slicing to serve.
Brown onion and ground beef. Add rest of ingredients and simmer for 10 minutes or so.
Combine all ingredients at low speed in blender. Grease and flour a 9-inch pie pan. Bake at 350° for 50 minutes or until knife comes out clean.
Melt butter or margarine in pan over low heat. Mix in 2 cups brown sugar until melted. Cool slightly. Beat in 2 well-beaten eggs and vanilla. Mix together flour and baking powder very well, then add to brown sugar and egg mixture. Add 1 cup chopped walnuts and coconut. Grease 9 x 12-inch pan. Bake in 350° oven for 25 minutes.
Combine lemon jello with hot water, stirring until jello is dissolved, then add pineapple juice. Cool until consistency of syrup. Whip and add cottage cheese, crushed pineapple and nuts. Mix and fold in whipped cream or commercial substitute. Put in a 9 x 9-inch pan. Serve on lettuce.
Cook squash and onion until tender. Mash squash and onion. Add other ingredients and mix well. Pour into greased baking dish. Bake 40 minutes at 370° or until firm.
Pierce sweet potatoes with a fork. Bake in 400° oven for 55 to 65 minutes, or until tender. Cool slightly. Remove pulp from potatoes, keeping the skins intact. In a bowl, combine pulp with pineapple juice, orange juice, butter and salt. Refill potato shells; place in a greased 13 x 9 x 2-inch baking dish. Bake in 400° oven for 20 minutes or until heated through. Yield: 6 servings.
Bake at 275° for 5 hours. Serve over rice or noodles.
Mix all together, except chocolate chips. Beat 2 minutes. Stir in chips. Spray with Pam and flour a funnel cake pan or Bundt pan. Pour mixture in cake pan. Bake at 350° for 50 minutes to 1 hour. Let cool 30 minutes and dump from pan.
Heat oven to 350°. Brown sausage and drain. Mix all eggs in large bowl or blender. Spray 9 x 13-inch pan with Pam (or whatever you use). Pour in mixed eggs, browned sausage and cheese. Add butter, salt and pepper, stir around. Bake around 40 minutes (until firm).
Mix all ingredients except cheese in order given. Pour half the batter into a hot, well-greased iron skillet. Sprinkle half the cheese over the batter. Add remaining mixture and top with remainder of cheese. Bake at 350° for 1 hour.