HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine the first 4 ingredients along with 1 cup of flour. In one-quart saucepan, heat shortening and water until very warm. Beat liquids into your dry mixed ingredients until just blended. Stir in remaining flour, a little at a time, until you have a soft dough. Knead dough 3 to 4 minutes. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Turn out dough onto a lightly floured surface. Cut dough into quarters, then cut each quarter into about 10 pieces. With hands, roll each piece into a 12-inch long rope; twist 2 ropes loosely together. Repeat until all dough is twisted. Place bread sticks 1 inch apart on a cookie sheet. Beat egg in a small bowl, then brush over each bread stick. Bake at 350° for about 20 to 25 minutes, or until bread sticks are browned and crisp.
Brown onion (chopped) in butter. Combine with other ingredients. Pour in 1-quart casserole. Top with 1/2 cup shredded cheese. Bake for 25 minutes at 375°.
Bake cake in 11 x 18 x 1-inch cookie sheet for 15 to 20 minutes. Let cool thoroughly. Mix pudding, using 1 3/4 cups milk. Add cream cheese and mix thoroughly. Spread over top of cake like frosting. Add pineapple over pudding. Spread Cool Whip like icing. Sprinkle with generous coating of coconut. Add cherries, if desired.
In large bowl, combine condensed milk and water. Add pudding mix; beat well. Chill 5 minutes.
In a bowl, combine corn, broccoli, 1/4 c. saltines, egg, onion and pepper. Place in a greased 1 1/2 qt. baking dish. Combine butter and remaining saltines, sprinkle on top. Cover and bake at 350 degrees for 45 minutes.
Cook and bone chicken. Mix all other ingredients together except onion rings and simmer for 8 minutes. Add to chicken in 2-quart dish and top with onion rings before baking. Bake at 350° for 1/2 hour. Make in A.M. and heat and serve at P.M.
Mix yeast and water. Add salt, sugar and oil. Mix in flour. Work dough about 5 minutes. Let rest 10 minutes. Spread on pizza pans greased with Crisco. Let rise 1/2 hour. Spread sauce and toppings. Bake at 400° for 15 minutes. Remove from oven. Add cheese. Bake 5 minutes longer.
Step 1 (Morning): Mix first 4 ingredients and let set all day at room temperature.
Dissolve gelatin in hot water. Drain pineapple. Add bananas, strawberries and pineapple. Pour half of mixture into mold. Chill until set. Spread sour cream over set jello. Pour the rest of the gelatin mixture into mold. Let stand for 2 hours.
Blend all ingredients until smooth. Place in a baking dish or loaf pan. Bake at 350° for 1 hour.
Preheat oven to 450°. Melt butter. Add olive oil, parsley, salt, lemon juice and garlic. Shell and devein shrimp. Add to butter mixture. Shrimp will turn pink as they cook. Cook rice (1 1/2 cups) until soft. Combine shrimp mixture and rice into casserole and bake in oven for 8 minutes. Put under broiler for 5 minutes to brown. Eat and enjoy!
Mix flour, baking powder, baking soda, salt and sugar in a mixing bowl. Cut in butter or shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix to make a soft dough. Turn out onto lightly floured surface. Knead a few times to make a soft dough. Don't overknead or the biscuits will turn hard and dry. Roll out to a 6 x 6-inch square. Place on ungreased baking sheet. With knife cut dough into 12 even portions. Do not separate. Bake at 400° until golden, about 15 minutes.
Cut tops off green peppers. Remove seeds. Wash and cook 5 minutes in boiling water (salted) deep enough to cover peppers. Drain and set aside.
Pound split chicken breasts until thin. Mix green chilies, olives and Monterey Jack cheese. Divide equally on breasts. Roll up tightly and secure with toothpicks. Dip each roll in egg, then in chips to coat. Brown lightly in hot oil. Place in casserole dish. Mix enchilada sauce, water and tomatoes and pour over chicken rolls. Bake, covered, at 350° for 40 minutes. Sprinkle Cheddar cheese on top and bake, uncovered, 5 minutes more.
Mix ingredients in order given. Put in a shallow baking dish. Bake in a slow oven at about 350° until firm and brown.
Arrange graham cracker squares in a single layer on a 15 x 10 x 1-inch jelly roll pan. Combine butter and sugar in saucepan over medium heat; stir constantly and boil 2 minutes. Remove from heat and stir in cinnamon and pecans. Pour over crackers covering completely. Bake at 350° for 10 to 12 minutes. Remove from oven and sprinkle with chocolate morsels. Cool in pan 5 minutes,. Using a spatula, carefully remove to a wax paper-lined cookie sheet. Refrigerate until chocolate hardens. Store in airtight container with wax paper between layers in refrigerator.
Wash cauliflower; remove leaves and cut out base but leave head in one piece. Cook, covered, in boiling salted water 12 to 15 minutes or until tender. Drain. Place cauliflower in a shallow, ungreased baking pan. Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes. Top with cheese and bake an additional 5 minutes. Sprinkle with paprika, if desired. Yields 6 servings.
Beat eggs; add sugar and beat well. Add next 6 ingredients and beat. Stir in oatmeal, coconut and chopped pecans. Bake at 350° on middle rack just until custard is set. Bake approximately 30 to 40 minutes.
Mix together eggs, vinegar and sugar. Cook in saucepan until thick. Cool. Stir in salad dressing and milk.
On stove top in saucepan combine melted fat and boiling water. Stir in quick cooking oats. Remove from stove and add flour, sugar and peanut butter. Stir all together. Cool and stir until it forms a ball. Refrigerate. Put outside for the birds.
Drain pineapple. Save 6 tablespoons of juice. Combine sugar and flour. Stir in 6 tablespoons of pineapple juice. Add 1 cup cheese and pineapple. Mix well and spoon into greased 1-quart casserole dish. Combine melted margarine and crackers. Spread on top. Bake 20 minutes at 350°.
Sift flour, baking powder and nutmeg together. Cream butter and sugar together, using electric mixer at medium speed, 5 minutes, or until thick and creamy. Add eggs one at a time; beat well after each addition. Add flour alternately with Madeira, beginning and ending with flour mixture; beat well after each addition. Stir in lemon rind. Pour batter into well-greased and floured loaf pan. Bake in pre-heated 350° oven 25 to 30 minutes or until cake tests done. Let cake cool in pan 5 minutes; turn out on rack to cool completely. Dust with sifted confectioners sugar before serving. Yields 6 to 8 servings.
Mix milk, coconut, vanilla and pecans. Add 1 box sugar. Add as much of the second box of sugar as possible.
In a bowl combine salmon, crumbs, onion, butter and salt. Combine milk and egg and add to salmon mix. Shape into a loaf on a shallow baking pan or in a 8x4x2 inch loaf pan. Bake at 350° for 35 to 40 minutes. Serve with Picante Sauce or creamed peas.
Wash and quarter potatoes (do not peel); steam over small amount of water until tender. Cool slightly. Meanwhile, in a small saucepan over high, heat vinegar, onions, sugar, salt, pepper and 1/4 cup water to boiling. Reduce heat to low; simmer 5 minutes.
Combine dry ingredients. In a large bowl, cream oleo and both sugars. Beat in eggs until light and fluffy. Add salad oil, lemon extract and peel. Beat well until blended. Add dry ingredients and mix well. Chill in covered bowl in refrigerator overnight. Grease cookie sheets, roll 1 teaspoon dough into a ball and flatten into a circle with glass dipped in granulated sugar. Bake about 10 minutes in a 350° oven. Let stand 2 to 3 minutes before removing from cookie sheet.
In large skillet or Dutch oven, saute the onions in hot oil until soft but not brown. Add tomatoes, salt, pepper, basil, capers and olives. Cover; simmer for about 15 to 20 minutes. Add tuna steaks; poach, covered, for about 5 minutes on each side. Serve tuna with sauce spooned over it. Serves 4.
Combine cooked potatoes, pickles, celery, paprika and celery seed. Take the hard-boiled eggs and dice all but two. Add to potatoes and mix.
Place bread cubes in bottom of a greased 8 x 8 x 2-inch baking pan. Set aside; in nonstick skillet, saute carrots, onions, zucchini and garlic in margarine until tender. Stir in tomato. Cook 1 to 2 minutes more; spoon over bread cubes. Blend egg substitute, milk and basil; pour over vegetables in pan. Bake at 375° for 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with cheese during last 5 minutes of baking. Makes 6 servings. 85 calories; 149 mg. sodium; 2 grams fat per serving.
Combine all ingredients, except cheese, in a large bowl; stir well. Pour half of mixture into a greased 10-inch iron skillet; top with cheese. Add remaining cornmeal mixture. Bake cornbread at 450° for 30 minutes or until done.
Put oil, onion and livers in frying pan on medium flame (not too hot). Cook until done to taste. Wash the rice. First let water, oil and salt come to a boil and add rice. Use low fire and cover tightly for about 30 to 35 minutes, then mix with livers. Enjoy!!!
Put all ingredients in a Ziploc freezer bag and knead until well mixed. Roll into logs or balls. Wrap in wax paper and twist ends.
Mix all ingredients with mayonnaise last. You may use more mayonnaise for desired consistency. Add salt and pepper to taste.
Trim fat from chops; fry until 1 tablespoon fat accumulates. Discard trimmings. Brown chops on both sides in hot fat. Remove chops. Drain excess fat. Combine kraut, applesauce, onion, brown sugar and caraway seed. Pour in skillet. Place chops on top and season. Cover and simmer on stove top for 35 or 40 minutes or until chops are tender. Serves 6.
Cream margarine and sugar. Add eggs and milk. Sift and add flour, cinnamon and soda. Chop and add pecans, pineapple, cherries and raisins. Drop from spoon on slightly greased cookie sheet. Bake at 250° to 300° for approximately 20 minutes. Wrap in tinfoil and store indefinitely. Dates and citron may be added to this recipe if you like.
In large saucepan, heat Italian dressing. Cook mushrooms over medium heat, stirring occasionally, 5 minutes. Add lemon juice. Remove mushrooms with dressing to large, shallow baking dish. Cover and marinate in refrigerator, stirring occasionally, 4 hours or overnight. Makes about 4 cups of mushrooms.
Fry chicken in margarine. Place artichoke hearts in bottom of baking dish. Place chicken on top.
Drain liquid from tuna. Mix all ingredients and form into a ball. You may roll in chopped pecans. Chill at least one hour. Serve with your favorite crackers.
In saucepan, dissolve bouillon cube and water. Add broccoli and carrot. Cook until tender. Do not drain. In another saucepan, melt butter and slowly stir in flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion flakes, Worcestershire sauce, salt and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is desired thickness. Serves 6 to 8.
Combine veggies, soup, half of the cheese, sour cream, pepper and half of the onions. Pour into 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer.
Wash and dry breasts. Dip in Ranch dressing. Completely cover with breadcrumbs. Bake uncovered at 350° for 40 minutes.
Top 6 slices rye bread with onions, dividing evenly. Combine sauerkraut, apples and caraway seed. Spoon over onions. Top with pastrami, cheese and turkey. Cover with remaining slices of bread. Melt 1 tablespoon butter in large skillet over low heat. Grill sandwiches until golden on both sides, turning once, adding additional butter as needed. Makes 6 sandwiches.
Pound raw chicken with mallet to flatten. In small bowl, beat together butter and cheese spread. Mix in onion, salt, m.s.g. and chiles. Place a portion of mixture at one end of each chicken piece and roll up, tucking in ends to completely enclose filling. Fasten rolls with toothpicks. Dip each roll in melted butter to cover, then coat with mixture of crackers and taco seasoning mix.
Preheat oven to 350°. Saute onions and garlic in a large skillet over medium-high heat until onions are tender. Stir in tomatoes and juice, kidney beans and chilies. Boil 5 minutes, stirring occasionally until juices begin to thicken. Remove from heat. Spread half the sauce in a 12 x 7 x 2-inch casserole. Top with half the tortillas, half the sour cream, sauce and half the cheese. Complete with remaining tortillas, sour cream, sauce and finally, cheese. Bake 35 minutes or until hot and bubbly.
Grease a 13-inch tube pan with butter. Sprinkle raisins and walnuts along the bottom. Roll frozen dinner rolls in cinnamon to coat. Place on top of the raisins and walnuts (completely line the bottom of the pan with rolls). Sprinkle dry vanilla pudding on the top of the rolls. Next, sprinkle brown sugar over the pudding. Drizzle melted butter over the brown sugar. Cover pan with a tea towel and let sit overnight. Bake at 350° for 30 to 35 minutes. Turn rolls from pan immediately.
Cook and debone chicken. Cut into bite-size pieces. Combine chicken, soup and sour cream. Place in baking dish. Top with poppy seed and crackers. Pour melted margarine over cracker crumbs. Bake at 350° for 30 minutes.
Spoon sherbet into bowl and stir to soften. Add remaining ingredients and mix well. Pour into glasses and serve cold. Yield: 4 servings.
Cook onion and potatoes in 6 cups water. Add vegetables and soups. Cook 5 minutes. Stir in cheese.
In a large bowl, mix all ingredients. Add 1/4 to 1/3 cup Light Dressing. Toss well. The tomatoes and cucumbers are important because their water content will help digest the more fibrous greens. Serves 2 to 3 people.
Cook potatoes 20 minutes or until tender in microwave; remove top of potato with knife. Scoop out potato; in electric mixture, mix potato inside and rest of ingredients. Re-fill potato skin with filling; bake 15 minutes in oven at 400°.
Mix all above ingredients, except almonds, in large bowl with a fork. Knead dough a few times. Half dough and knead again. Roll up in wax paper the size of a half dollar. Chill for 1 1/2 hours. Pat out on an ungreased cookie sheet and put an almond in middle of each cookie. Bake at 350° for 8 to 10 minutes. Yield: 3 dozen cookies.
Grease 13 x 9-inch pan. Dump in pineapple, pie filling and sprinkle cake mix over top. Dot with butter. Sprinkle with nutmeats and bake at 350° for 1 hour.
Cook chicken. Remove from pan and cook celery and onions in broth. Add soups (undiluted), tomatoes and seasonings. Cut chicken in pieces and add to soup mixture. Line large baking pan (9 x 13-inch) with Doritos. Pour chicken mixture over chips and top with grated cheese. Bake in 350° oven until cheese is melted.
Mix all ingredients. Pour into casserole dish and top with 1/2 c. grated cheese. Bake at 350° for 45 minutes to 1 hour. Let stand 10 minutes before serving. Serves 6.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients; add alternately with the milk, beginning and ending with dry ingredients. Add vanilla. Bake at 325° for 1 hour and 20 minutes.
Combine all ingredients in a heavy saucepan. Cook on medium heat, stirring constantly until moisture evaporates. Turn out onto a cookie sheet that has been sprayed with vegetable oil or something similar. Roast at 275° for 40 minutes. Stir every 10 minutes.
Grate cheese. Heat milk and cheese but do not boil to melt. Add pimento, pickle relish, mayonnaise and salt. Cool. Will keep in refrigerator for 10 days.
Let first 3 ingredients rise 10 minutes or so. Scald milk and add Crisco, 1/2 cup white sugar and salt. Let the mixture cool and add eggs. Last add flour and nutmeg. Add yeast to scalded milk mixture. Add egg mixture and mashed potatoes. Add flour last of all. Let rise 2 hours until doubled and punch down. Let rise 10 minutes more and roll out 1/2-inch thick and cut out doughnuts. Place doughnuts on cookie sheet. Let rise until double their size. Bake in 350° oven until brown.
In heavy pot, brown the meats and onion until cooked and finely chopped. Drain excess fat. Add cubes of Velveeta until all cheese is melted. Add tomatoes. Simmer for 15 minutes. Serve in a chafing dish with Triscuits crackers or tortilla chips. Serves 30 to 40.
Mix first three ingredients well. Bring to a boil, stirring constantly. Boil exactly 8 minutes. Add chocolate chips, Marshmallow Creme, pecans and vanilla. Mix well and pour into a buttered cookie sheet. Cool and cut into squares. Makes a lot.
Beat eggs with milk, salt and mustard. Layer bread cubes, meat and cheese in 9 x 13-inch baking dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 8. Spoon off any excess grease while cooking.
Mix flour with baking soda. Combine butter, sugar and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Batter will be stiff.
Cook vegetables 5 minutes. Drain extremely well. Mix next 5 ingredients with vegetables. Put in greased casserole. Dot with butter. Sprinkle with bread crumbs. Bake for 30 minutes at 350°.
Cook fryer in boiling water with 1/2 tablespoon dry onion, stalk celery and 2 teaspoons of salt. Not too much water. (Use rich broth to cook rice.) Cook chicken until tender. Let cool until skin can be removed and cut in bite-size pieces. Steam broccoli until just tender. Drain and place in bottom of casserole. Add chicken.
Dissolve gelatin in boiling water. Add cold water and remaining ingredients. Can either be placed in a 6-cup ring mold or in a square cake pan.
Peel, clean and butterfly the shrimp and place them in a shallow casserole. Mix all other ingredients together and spread over the shrimp. Bake in a preheated oven at 350° for 20 minutes.
Place graham cracker on a paper napkin to keep cracker crisp. Top with chocolate and marshmallow. Microwave on High until marshmallow puffs, about 20 to 30 seconds. Top with second half of cracker. Let stand 1 minute so chocolate melts.
Combine first 5 ingredients; add buttermilk and eggs, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil (370°); cook only a few at a time, turning once. Fry 3 minutes or until hush puppies are golden brown. Drain well on paper towels. Makes about 3 doz.
Heat margarine over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in soup/milk mixture and onions. Heat to boiling, stirring constantly. Put potatoes in greased 2-quart casserole. Pour mushroom mixture over potatoes and mix thoroughly. Bake, uncovered, at 350° for approximately 1 hour or until potatoes are tender.
Preheat oven to 350°. In a 3-quart casserole, mix everything except onion rings. Bake 20 minutes. Sprinkle on onion rings. Bake 15 minutes longer. Serves 6 to 8.
Beat eggs. Add sugar and melted butter. Mix well. Add lemon juice. Pour into unbaked pastry shell. Bake at 325° for 30 to 35 minutes.
Mix all ingredients except 1/2 cup cheese and croutons. Put in 1 1/2-quart casserole. Cover with remaining cheese and croutons. Bake at 350° for 30 minutes or until bubbly.
In a large skillet, cook the beef, green pepper and onion for 5 to 10 minutes or until beef is no longer pink; drain fat. Stir in tomato sauce, barbecue sauce and coleslaw mix. Bring to boil; reduce heat and simmer, uncovered, for 10 minutes. Spoon into buns or tortillas or over each baked potato.
Mix spices; rub into beef. Place seasoned meat in shallow glass baking dish. Top with sliced onion. Pour over barbecue sauce and beer mixed together. Cover. Roast 3 hours or until fork-tender. Remove meat. Let stand 15 minutes. Halve meat. Shred 1/2 into another shallow covered dish. Pour over 1/2 sauce. Return to oven. Shred other half. Add to sauce in original pan. Heat through. Serve on rolls. Prep: 25 minutes. Crock-Pot: 10 to 12 hours. Oven: 325° for 3 hours.
Saute onion in butter until yellow. Add meat but do not brown. Add rest of ingredients, using enough water so meat is half covered. Cover and simmer 2 hours.
Mix butter and sugar together. Add eggs one at a time, mixing after each one. Sift flour, add to sugar, butter and eggs mixture. Mix until smoothed. Add lemon flavor and 7-Up. Place in cold oven. Bake at 325° for 1 hour and 30 minutes.
Cook sausage and onion together; drain. Mix with sour cream, cream cheese and Ro-Tel tomatoes.
Sift together dry ingredients. Add raisins, chopped nuts, soup and shortening. Bake at 325° for 30 minutes.
Cook and mash squash. Add onion. Combine layer of squash and butter. Add cracker crumbs, grated cheese with other ingredients and layer on squash. Add layers until all used.
Cook vegetables according to package directions and drain. Place in dish. Add cheese and soup. Stir to mix. Cover with stuffing. Bake at 350° for 30 minutes.
Combine all; mix well. Put in airtight jar. Add 2 to 4 spoonfuls per cup of boiling water.
Melt cheese in double boiler. Add sausage and mix thoroughly. Change to mixing bowl. Add flour. Make into small balls or biscuit size. Bake in preheated oven 10 to 15 minutes at 350°.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, grated Hershey bar and nuts. Shape into balls the size of walnuts or roll into logs and wrap in wax paper as icebox cookies. Chill and slice 1/4-inch thick. Bake 6 minutes at 375°. Makes 112 cookies.
Saute all fresh vegetables and chicken until coated. Beat eggs with soy sauce and pour over vegetables and stir. Cook completely.
Wash scallops and drain thoroughly. Simmer scallops in wine for about 5 to 6 minutes, turning occasionally. Drain and reserve liquid. Set aside scallops. Melt butter and add scallions, mushrooms and parsley. Saute. Stir in flour until blended. Then add and blend the reserved liquid and cream, simmering to create a sauce. Add scallops to sauce. Continue simmering and blending for 2 to 3 minutes.
Heat 2 tablespoons oil in a large pot. Brown chicken. Add onions and green peppers. Cook on medium heat 5 to 10 minutes. Saute shrimp in remaining 1 1/2 teaspoons oil in a small skillet. Bring 6 cups water to a boil in a large pan. Add carrots, green beans and peas. Cook about 5 minutes. Drain vegetables, reserving 3 cups cooking liquid. Add to chicken in stockpot along with shrimp, tomatoes, salt, black pepper, cayenne and thyme. Reduce heat to low. Simmer 5 minutes. Combine rice and tomato paste in bowl. Stir until rice is coated. Stir into large pot. Add small amounts of water as needed to prevent sticking. Cook about 20 minutes or until chicken, vegetables and rice are tender.
Brown meat and onion in skillet; drain. Add rice, seasoned salt and oregano. In 11 x 13-inch baking dish. Layer sliced zucchini, meat mixture and cottage cheese. Next spread can of mushroom soup and grated cheese on top. Bake at 350° for 40 minutes.
Mix together first 4 ingredients. Cook until mixture comes to a boil. Add vanilla and butter. Pour into unbaked pie shell. Bake at 350° about 45 minutes.
Cut the pastry sheets in halves and roll out to 9 x 6-inches on floured board; melt butter. Roughly chop nuts and mix with cinnamon. Put pastry sheet on damp baking tray, brush with melted butter and cover with 3 more sheets pastry, brushing butter between each layer. Spoon nut mixture over pastry, leaving 3/4-inch border. Cover with remaining 4 sheets pastry, buttering each layer. Trim off pastry to make neat rectangle. Knock up edges. Score top in 6, then score each section in half diagonally. Bake at 425° for 7 to 15 minutes. Reduce heat to 350°, bake for 20 minutes more. Warm honey and lemon juice in pan. Spoon over hot pastry and let soak, serve warm. Hope you'll try this. It's served all over the Middle East as is Lamb Tayine. Bon appetit.
Mix all ingredients except nuts and chocolate chips until smooth. Add nuts and chips. Bake at 350° for 40 to 45 minutes.
Prepare shells and cheese as directed on package. Toss shells and cheese with remaining ingredients. Serve immediately or chill. Makes 8 to 10 servings.
Heat water and oleo to a boil. Stir in flour all at once. Beat until mixture forms a ball. Beat in eggs, one at a time, until smooth. Put in greased 9 x 13-inch pan and bake at 400° for 30 to 35 minutes. Cool.