HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together dates, water, butter, salt, sugar and molasses. Add flour, soda, cream of tartar, egg and walnuts. Bake at 350° for 40 to 60 minutes until straw inserted comes out clean.
Quarter several Irish potatoes in a bowl. Sprinkle with all of the seasoning and several pats of butter. Cover with Saran Wrap; cook in the microwave on High for 8 or 10 minutes. Take out; pour Ranch dressing over potatoes until they are well coated. Put back in microwave and finish cooking, probably 8 to 10 more minutes. Super delicious!
In small saucepan over low heat, stir together sweetened condensed milk, chocolate pieces and salt and cook until smooth. Remove from heat. Add vanilla. Put 2/3 of cookie dough over bottom of ungreased 9 x 9 x 2-inch baking pan. Spread chocolate mixture over dough. Dot with remaining cookie dough. Bake at 350° for 30 to 35 minutes. Makes 2 1/2 dozen.
Tear lettuce into small pieces in a bowl. Break apart cauliflower into small pieces and mix with the lettuce and peas.
Combine all ingredients in electric blender and process until smooth. Yields 1 1/4 cups, equivalent to 1 (14 ounce) can. Store in refrigerator until needed.
Cream margarine and shortening together very well. Add sugar gradually, beating well. Add eggs. Combine cake flour and baking powder and alternately with milk. Add flavoring. Bake in a greased and floured 10-inch tube pan at 315° for 1 1/2 hours.
Layer dips in bottom of dish. Mix sour cream, Miracle Whip and taco seasoning together. Layer over bean dip and guacamole. Layer remaining ingredients. Chill. Serve with chips.
Melt the first butter in a heavy 2-quart saucepan. Blend in the flour, salt and pepper, stirring until well mixed. Remove from heat. Add chicken broth and milk. In a separate pan, melt second butter and saute the chopped mushrooms. Season with onion salt. Add to the milk mixture. Simmer about 10 minutes on low heat until all flavors are blended. Stir constantly. Serve hot. Serves 6.
Dissolve yeast in warm water. Into 1 cup boiling water, add shortening, sugar and salt. When cool, add eggs and cold water and beat. Add yeast and flour to make a soft dough. Let rise until doubled in size and knead down. Cut in rolls. Bake at 350° until golden brown.
Preheat oven to 350°. Pour oil into an 8-inch dish and add about 1/3 of the zucchini, onion, Mozzarella, Parmesan cheese, salt to taste and parsley. Make layers in this manner until all ingredients are used. Cover with bread crumbs and dot with butter. Bake, uncovered, until golden brown, approximately 45 to 50 minutes.
Mix first 3 ingredients as for pie crust in a 9 x 13-inch cake pan. Bake for 15 minutes at 350°; let cool.
Cream margarine, eggs and sugar. Stir in flour, soda, cream of tartar and salt. Roll into balls and roll in mixture of sugar and sugar and cinnamon. Bake at 350° for 8 minutes.
Blend or sift together flour, sugar, baking powder and salt; cut in finely shortening and add egg and milk. Stir with a fork to make a drop batter. Use pastry as directed for Fresh Berry Cobbler, (Recipe in Dessert Section). Cobbler can be made with fresh strawberries, blueberries, raspberries. It can be used with canned fruit as well, (Cherries, pineapple chunks, peaches, blueberries, raspberries in 20 ounce cans of sweetened fruit are suggestions.)
Saute the onion in the oleo or butter. Add the remaining ingredients, except broccoli. Heat until cheese has melted. Add drained broccoli. Freezes well. Delicious.
Roll crackers fine using rolling pin. Mix all ingredients well and put in greased pan. Refrigerate.
To Make Bread: In a large bowl, beat eggs. Add sugar, eggnog, margarine, rum extract and vanilla. Blend well. Lightly spoon flour into measuring cup. Level off. Add flour, baking powder, salt and nutmeg to creamed mixture, stirring just until dry ingredients are moistened. Note: Mix by hand!
Mix and stir first 5 ingredients. Stir in milk and potatoes. Pour into a shallow 1 1/2-quart baking dish (covered). Top with 1/4 cup grated cheese and bake at 350° until potatoes are tender.
Combine potatoes, onions, stock and butter. Microwave on High 20 minutes. Stir occasionally. Mix in cream and serve.
Put water in large bowl, empty content of yeast package into it. Add sugar and salt, stir well until yeast is completely dissolved. Add flour, 1 cup at a time, stirring in with wooden spoon until smooth dough is made. Melt butter, mix into dough. Add remaining flour. Continue stirring or mixing until dough is thoroughly blended. Turn dough out onto floured board and cover with inverted bowl. Let stand 10 minutes. Knead about 3 minutes until dough is elastic and satiny. Put into bowl and cover with a towel. Place in warm spot. Let rise 1 hour and 30 minutes to 2 hours or until double in bulk. Pouch down firmly 2 or 3 times. Turn out onto floured board and knead 3 minutes. Divide into 2 equal parts and shape into loaves. Put each into well buttered pans. Cover and allow to rise. When loaves have doubled in bulk, bake at 375° for 40 to 45 minutes.
Prepare brownie batter according to package directions, but do not bake. Cut a circle of parchment paper to fit a 15 inch round baking stone. Pour brownie batter onto parchment paper and spread evenly into a 14-inch circle. Bake at 375° for 15 to 18 minutes or until brownie is set. Do not overbake. Cool completely.
In mixing bowl, combine first 6 ingredients; beat egg with half of water. Stir into cornmeal mixture. Stir in onion and just enough water to make a thick batter. (Batter should drop, not pour from spoon.) Heat oil to very hot. Drop by heaping tablespoonfuls into the hot oil. Cook uncovered about 3 minutes.
Mix together the 4 ingredients. Put on stove and boil until well mixed. Let cool before pouring into pie shell.
Peel and dice potatoes. Boil until barely soft; drain. Set aside (mashed). Saute celery and onion in butter until barely soft. Add celery and onion to potatoes. Add crab meat and seasoning (seasoning will vary according to taste). Form into cakes and place on lightly greased baking sheet. Bake for 20 minutes at 350°. Place under broiler for 1 minute to brown before serving.
Soften gelatin in cold water. Heat apricots and blend into gelatin. Add lemon juice, powdered sugar and salt. Chill until mixture begins to thicken. Whip until frothy. Fold in whipped cream. Split angel food loaf into 2 or 3 layers. Fill between layers and frost. Chill several hours.
Microwave or bake chicken until mostly done. Place in 13 x 9-inch pan. Cover with pizza sauce, then Mozzarella cheese. Bake for an additional 20 minutes.
Combine warm water and yeast. Cut shortening into flour and sugar. Add milk. Add the yeast water mixture. Blend in eggs. Cover; place in refrigerator overnight. Spread with margarine and sprinkle with cinnamon sugar mixture. Roll lengthwise. Slice and bake at 375° for 15 to 20 minutes. Frost with powdered sugar icing.
Cook all ingredients, except the fruit, over medium high heat, stirring constantly until mixture will coat a wooden spoon. Fill canister to mark and cool. When cooled, put canister in ice cream churn. Add ice and rock salt; churn until churn is hard to turn or, if electric, when it slows down. When mixture gets firm, add fruit. Drain some of the water out of the churn. Put plastic over ice cream; pack ice over the canister. Let set for several hours to "cure."
Heat oven to 350°. Generously grease bottom of loaf pan (9 x 5 x 3-inch). Stir all ingredients in a bowl with fork until moistened, beat vigorously 1 minute. Pour into pan and bake until pick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes.
Combine all ingredients, except sherbet. Drop sherbet in large scoops into punch bowl.
Beat the egg white with salt until very stiff. Gradually add brown sugar and vanilla while still beating. Fold in chopped pecans. Drop by teaspoonfuls onto a buttered and floured cookie sheet. Bake at 325° for 8 to 12 minutes. Cookies should be a light brown.
Dissolve Jell-O in boiling water. Add berries, stirring occasionally until thawed. Add pineapple and banana. Pour half mixture in 8 x 8 x 2-inch pan. Chill until firm.
Mix in bowl with fingers. Use a 9 x 13 x 2-inch greased pan. Use half of the mixture. Pat in greased pan, then add Filling (recipe to follow). Cover Filling with the rest of the crumb mixture, pressing down firmly. Bake at 350° for 25 to 30 minutes.
In a 10-inch skillet over medium heat, cook onions in butter until tender. Beat eggs with milk and seasonings. Stir in rice, chilies and tomato. Pour in pan. Reduce heat to medium-low. Cover. Cook until top is almost set, 12 to 15 minutes. Sprinkle with Cheddar cheese. Cover. Remove from heat. Let stand about 10 minutes. Serves 4.
Cover steaks with milk; let stand 30 minutes. Remove from milk. Add salt and pepper. Dredge in flour; brown in butter. Place layer of steaks in casserole. Add layer of onion and barbecue sauce. Repeat layers until all steaks are used. Pour wine over steaks. Cover and bake at 350° for 1 hour. Serves 4.
Cream shortening, brown sugar and salt. Mix well. Mix baking soda and applesauce. Add to creamed mixture. Add in remaining ingredients. Mix well. Spread in greased 9x4x2 pan. Bake at 350° for 35 min. Keeps well. Makes 24.
Heat oven to 300°. Line cookie sheets with paper bags or kitchen parchment. Best to leave eggs out overnight and do early next morning. Beat egg whites until they are stiff. Gradually add sugar; reduce speed and beat half an hour. Then mix in by hand the ground hazelnuts. Heap by teaspoonful onto prepared cookie sheets. Place a whole hazelnut on the top of each cookie (press in a little). Bake for 15 to 17 minutes. Let set on trays for 2 hours in a warm area. The cookie should not be sticky to the touch. If they are, let set additional time before baking. Makes approximately 80 to 100 cookies.
Cut 12 doughnut shapes and holes from bread. Fit remaining scraps of bread with a greased 13 x 9 x 2-inch baking dish. Arrange cheese, broccoli and ham in layers, topping with bread doughnuts and holes. Combine remaining ingredients; pour over all. Cover, refrigerate at least 6 hours or overnight. Bake uncovered at 325° for 50 minutes. Sprinkle with shredded cheese and bake 5 more minutes. Let stand 10 minutes before serving. Serves 8.
Boil oleo, sugar, milk and cocoa evenly 1 1/2 minutes. Time by the clock. Remove from heat and add peanut butter, oatmeal, vanilla and nuts. Drop on wax paper.
Soften yeast in warm water. Mix flour, salt, sugar, dry milk and shortening like a pie crust until like cornmeal. Pour liquid over dry mixture. Stir in 2 well beaten eggs. Let sit 10 minutes. Knead until elastic. Let rise 1 hour. Punch down and let rise. Make buns about the size of an egg. Let rise until light on lightly greased cookie sheet. Bake at 375° for 12 minutes. Buns freeze well.
In a microwave-safe casserole, combine tuna fish, soup, peas and onion. Mix well. Cover and microwave on High for 6 minutes. Stir after 3 minutes. Sprinkle potato chips on top before serving. Serves 4.
Preheat oven to 375°. Grease two 9-inch layer pans. Cream shortening and sugar; add eggs and cream thoroughly. Add vanilla. Add alternately the flour in three portions. Pour into pan. Bake for 25 to 30 minutes. Allow to cool 10 minutes before removing from pan.
Separate scallops and sprinkle with salt. Roll in bread crumbs. Arrange scallops in greased scallop shells or in a shallow greased baking dish. Melt butter and add lemon juice and Worcestershire sauce. Pour sauce over scallops. Bake at 450° for 15 minutes.
Cook sausage until done. Crumble and drain; prepare 9-inch pie shell. Mix cheese and sausage. Sprinkle in shell. Combine remaining ingredients. Add to egg mixture. Pour in shell. Bake at 375° for 40 or 45 minutes. Cool on rack 10 minutes. Yield: 6 or 8 servings.
Preheat oven to 350°. Peel and core apples. Slice apples and mix sweet potatoes and apples in baking dish. Pour liquid over. Bake in microwave for 5 to 8 minutes, then mash with a fork.
Melt butter, mix sugars together, mix butter, eggs, milk and chopped nuts. Then combine with sugars & raisins, etc. Mix flour, baking soda, salt and quick oats. Stir together, then combine with liquid mixture. Make sure all flour is mixed in. Place round 2-inch balls on baking sheet approximately 2-inch apart. Bake 12 to 15 minutes at 375. Preheat oven. 12 minutes is my time. Remove and cool for 1 minute and remove from sheet to cooling rack.
Peel onions but do not cut off root end. Cut a 1-inch slice from the top (leave root intact). Place onions in a large pot of boiling water (salted) and simmer over medium heat for 20 to 30 minutes until just tender. Drain onions and allow to cool. When cool enough to handle scoop out onion leaving about 1/2 inch attached to the root. Invert on paper towel and allow to drain. Chop the center meat of the onions. In a bowl mix bread crumbs, cheese, nuts, egg, butter, parsley, basil, garlic salt, pepper and onions. Stuff drained onion cups with mixture. Arrange filled onions in a 1 1/2-quart baking dish. Blend soup with milk and whipping cream. Pour around, not over, onions. Bake in a preheated 375° oven for 20 to 30 minutes or until tops are browned. Serves 6.
Mix sugar and cocoa until blended, then add milk and syrup. Place over heat and bring to a boil until a drop of this forms a hard ball when dropped into cold water. Remove from heat and add vanilla and butter; let set until cold. Beat until candy is thick; add nuts, then pour into buttered pan and cut squares when firm
Dissolve yeast in warm water. Blend flour and margarine until it is like pie dough. Add yeast mix, cooled milk and sugar. Roll thin (1/2-inch) and put half of dough on cookie sheet with sides. Cover with fruit filling, then top with other half of dough. Bake at 350° until slightly browned (about 30 minutes). When cool, frost and cut into squares. Other fruits may be used equally well.
Flour chicken breasts lightly. Put olive oil (about 2 tablespoons) in pan. Add garlic and chicken; saute until brown. Add white wine, chicken broth, butter, olives, sun-dried tomatoes and roasted red pepper. Add tomato sauce. Cover; cook for about 10 minutes. Uncover and cook until sauce is a little dry. Salt and pepper to taste. Serves 2 people.
In a 4-quart saucepan, combine sugar, 1 cup half and half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7 to 8 minutes). Add remaining 1 cup half and half; continue cooking, stirring often, until mixture reaches 245° (35 to 40 minutes). Pour into buttered 8-inch square pan. Cover; refrigerate 1 to 1 1/2 hours to cool. Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.
Combine Ranch dressing mix with sour cream and salad dressing. Pour over chopped vegetables and chill overnight. This will keep for several days.
Mix all ingredients together (cottage cheese, can of fruit, Jell-O and Cool Whip). Refrigerate overnight.
Mix sugar and flour together. Add melted margarine; mix well. Add eggs, vanilla and buttermilk; mix well. Pour into pie shell (deep dish) and bake at 350° for 1 hour. Test after 45 minutes by lightly touching about 2 inches from edge of crust. If firm, it's done. Makes 1 large or 2 small.
Take the number of skinless, boneless chicken breasts that you need, usually one per person. Lay the breasts in a baking pan. Sprinkle with dry Lipton onion soup mix, one package or more or less depending on the number of chicken pieces. Blend one can of cream of chicken soup, a tablespoon or two of sour cream, if you have it (optional), and a half or full can of milk. (Depends on how many pieces of chicken you are doing. You will need to make enough sauce to cover all the pieces. If you are doing a lot, maybe you'll need to use two cans of soup.) Pour this over the chicken. Cover with foil. Bake at 325° to 350° until the chicken in done. If the sauce curdles, spoon off and put in blender and blend until smooth, then pour back over chicken. Serve with rice.
Brown meat with onion and celery, drain. Add seasonings, corn, beans, olives, soup and cheese. Mix well. Mix corn bread topping according to package directions. Pour over casserole and bake at 350° for 25 minutes or until topping is brown.
Mix all ingredients together. Put into a large loaf pan and bake for about 1 hour at 325°. This recipe is over 100 years old.
Stew chicken or use turkey. Fill 2 cups with bite size pieces. Mix in celery and almonds. In another bowl, mix mayonnaise and soup. Combine both mixtures. Preheat oven to 300°. Pour mixture into casserole dish. Poke holes in bag of chips with fork to let air out. Crush chips with hand before opening bag. Put chips on top of mixture. Bake approximately 40 minutes. About 5 or 10 minutes before it's done, sprinkle with grated cheese. Yields 6 to 8 servings.
Parboil peppers 5 minutes. Brown ground beef. Add onion. Cook macaroni and rice. Let cool. Place peppers in casserole dish. Combine all ingredients. Place mixture in peppers. Pour tomato soup or tomato sauce over top. Bake at 325° for 1 to 1 1/2 hours.
Mix all ingredients together just before frying. Do not stir any more than absolutely necessary. Drop by tablespoonfuls into oil in electric frying pan or deep fryer heated to 400°. Cook about 4 minutes on each side until hush puppies are golden brown. Drain on paper towels and keep warm.
Heat together for a few minutes and pour over cooked carrots, onion and pepper. Cover good so steam can't get out as this cooks the onion and pepper.
Brown ground meat and spices with onion, bell pepper and celery. Add tomatoes, 1/2 can water, and 1/2 can uncooked rice. Pour into greased casserole and bake at 375° for 1 hour. Cover for first 30 minutes.
Heat oven to 350°. Mix beef, tomato sauce, onion, bread, egg and seasoning. Spread in a 10-inch heavy skillet. Cover with 1/2 cup ketchup. Bake 1 hour.
Wash jalapenos and pack tightly in clean jars. Mix vinegar, water, olive oil, salt and mixed pickling spices. Bring to a boil. Pour over jalapenos. Seal. Process in water bath for 10 minutes. Remove from hot water. Let cool.
Place chicken in dish. Mix soup and sour cream; pour over chicken. Bake at 350° for 1 hour.
Boil the sugar, syrup, jello and food coloring 1 minute. Put 3 quarts popcorn in large bowl; do same with other 3 quarts popcorn. Pour syrup mixture over corn. Butter hands; make popcorn balls. Use orange jello and coloring for Halloween, red or green jello and coloring for Christmas.
Mix mayonnaise, cheese and artichokes. Bake for 15 to 20 minutes at 325° to 350°, until bubbly and lightly browned. Serve with crackers.
Melt butter and chocolate over low heat. Add sugar, salt and milk; stir constantly. Cook a few minutes. Remove from heat and add vanilla. Serve warm on ice cream or for a topping on other desserts.
Combine chicken, tomatoes, onions, chilies and cumin. Mix well. Blend sour cream, 3/4 cup Cheddar, Monterey Jack and egg. Spread half the corn chips in casserole. Layer with half chicken mixture and half the sour cream mixture. Repeat and top with remaining chips and 1/4 cup Cheddar. Bake until done.
In mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour. Beat 2 minutes. Add egg and shortening. Gradually beat in the rest of the flour until smooth. Cover with damp cloth and place in refrigerator at least 4 hours or overnight. Cut into 6 parts. Roll each part out and cut into 8ths.
In a large pot, bring 5 quarts (5 l) salted water to a boil.
Combine onion and margarine in saucepan. Place bouillon in hot water until dissolved. Add rice and green onion to all ingredients and place in a casserole. Cover and microwave at High 4 to 8 minutes. Let stand, covered, until liquid is absorbed, 5 to 6 minutes. Stir in eggs and soy sauce. Microwave, uncovered, at High until eggs are set, 2 to 4 minutes, stirring several times. Fluff with fork before serving.
Cover bottom of 13 x 9-inch baking pan with 1 roll of the sliced dough to form crust. Bake at 350° for 10 minutes. Remove from oven. Beat cream cheese, egg, sugar and vanilla in mixer. Spread over crust. Top with remaining roll of sliced dough. Bake 35 minutes or until golden brown. Cool. Refrigerate. Cut into squares and serve.
Put the peanuts in a blender. Add a little oil. Blend together. Add the rest of the oil. Blend until smooth.
Heat milk and a pat of butter, add stuffing mix. Mix with hamburger, egg, salt, sugar, allspice, pepper, onion and celery. Roll into small balls and brown in butter.
Saute onion and curry powder in margarine. Blend in next 4 ingredients. Add broth and milk gradually. Cook, stirring until thick. Add bite size chicken pieces and lemon juice. Heat through and serve over cooked rice.
Separate eggs. Beat yolks until thick. Add lemon juice, water and 1/2 cup sugar. Cook over low heat until thick. Cool. Beat egg whites until stiff with sugar and continue beating until like Marshmallow Creme. Fold half of meringue into lemon mixture. Pour into pie crust and spoon rest of meringue in ring around outside of pie crust.
Brown the beef and onion together, then add the spaghetti sauce. Combine the cooked rice and cottage cheese. Layer rice and meat mixtures in a casserole dish, making the top layer the sauce. Top with the shredded cheese. Bake for 30 minutes at 325°.
Toast 1/3 cup chopped pecans in 1 1/2 tablespoons butter. Set aside for topping.
Crust: Use 2 crust recipe. Use a 9 x 11-inch baking dish. Roll 2/3 of dough to fit dish. Leave extra crust to fold over top. Roll out rest of crust for top crust.
Thaw hash browns for 30 minutes. Mix ingredients and put in 9 x 13-inch greased casserole dish. Bake at 375° until brown.
Preheat oven to 375°. In medium saucepan, heat 1 tablespoon olive oil over medium heat until hot. Add spinach, tomatoes, onion, and garlic. Cook, stirring occasionally, 5 minutes or until mixture is thick and onion is tender. In medium skillet, heat 1 tablespoon olive oil until hot. Add salmon; cook 1 to 2 minutes until lightly browned. Place 1/4 of spinach mixture in center of each piece of foil; top with salmon steak. Drizzle liquid from skillet over salmon. Top each with lemon slice and parsley. Fold edges of each foil square together. Place on baking sheet. Bake 15 minutes. Season with salt and pepper.
Spread crescent rolls on cookie sheet and press together where perforated. Bake as per directions on package.
Chop raw vegetables and put in large pot. Add tomatoes, frozen vegetables and water as needed. Bring to a boil, then reduce heat and simmer for 3 hours. Taste and add salt and pepper. Taste again and adjust if needed. Refrigerate overnight. Heat and enjoy.
Brown ground beef and chopped onion until done. Drain while cooking macaroni. Drain and clean pan. Combine macaroni, hamburger and onion mixture, tomato sauce and cheese sauce. Stir thoroughly and simmer 5 minutes on low heat.
In a blender, combine red peppers, olive oil, lemon juice, vinegar, water, garlic, salt, pepper and cayenne. Blend for 1 minute, or until sauce is smooth. Add chopped parsley. Pour over hot linguine and toss to coat well. Serve topped with Blue cheese. Serves four.
Dissolve yeast in milk. Let butter soften and mix with dry ingredients like pie dough. Add egg yolks and milk. Dough will be soft. Put in a bowl, cover with Saran Wrap and put in refrigerator for 8 hours or overnight. Take out of refrigerator and let set about 1 hour. Divide dough into 3 parts.
Combine sugar, milk and oleo. Cook over low heat until soft ball or use thermometer. Remove from heat. Add marshmallow cream, chocolate chips and vanilla. Stir.
Cream the shortening and sugar. Add egg and molasses; beat thoroughly. Sift the dry ingredients; add to cream mixture, alternating with water and beating after each addition. Bake in greased and floured 8 x 8 x 2-inch pan for 35 to 40 minutes at 350°.