HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm milk. Stir in egg, sugar and Crisco. Add flour and mix well. Optional; may add cheese and/or chives. Let set in covered airtight bowl in refrigerator for 1 hour. Spoon in greased muffin pan. Cook at 425° for 20 minutes or until done. Leftover dough will keep in refrigerator for several days.
Line jelly roll pan with foil. Cover with saltines, salt side up. Boil butter, sugar and vanilla for 3 minutes, until syrupy. Pour over saltines. Bake at 350° for 5 minutes, until foamy and bubbly. Sprinkle chocolate chips over. When melted, spread like icing. Sprinkle broken pecans or coconut on top and spread into chocolate. Refrigerate 4 to 5 hours or freeze 1 to 2 hours and crack into pieces.
Bake at 350° for 35 minutes in greased and floured pan. Cake will be very moist.
In saucepan, cook onions, garlic, bay leaf and ginger in margarine. When onion becomes translucent, add remaining ingredients. Mix thoroughly. Simmer 30 minutes, stirring occasionally, or until desired consistency. Serve over steamed vegetables or pasta.
Heat pineapple. Add jello and stir until dissolved. Cool, then add buttermilk, Cool Whip and nuts. Stir and mix well. Chill.
Preheat oven to 350°. Cream butter and sugar. Add egg yolk. Add remaining ingredients. Mix well. Drop onto greased cookie sheet. Press each cookie lightly with a fork. Bake for 12 to 14 minutes.
Salt and pepper the steak. Roll in flour. Brown in a small amount of grease. When brown on both sides, add the onion and tomatoes and juice from the tomatoes. Simmer on low heat until tender.
Cream together the butter, sugar, vanilla and lemon extract. Add the eggs, one at a time, beating well after each addition. Stir together the flour, salt, cream of tartar and baking soda. Add dry ingredients to the creamed mixture alternately with the strawberry jam and sour cream. Add the walnuts, mixing well. Turn into 2 greased 7 x 5-inch loaf pans and bake at 350° for 50 to 55 minutes or until the loaves test done. Cool on racks for 10 minutes before removing the loaves from the pans.
Mix dry ingredients. Add these ingredients to the corn meal mixture and pour over half of the combined mixture into a hot skillet. Sprinkle cheese and chili peppers over the mixture. Pour remaining mixture over it and bake in 375° oven for 30 to 40 minutes.
Mix well and pour into unbaked pie shell. Bake 45 to 50 minutes in 350° oven.
Beat eggs, then add the next 3 ingredients. Then add the rest. Cook at 325° for 1 hour.
Combine Marshmallow Creme and vanilla in mixing bowl and stir with mixing spoon; gradually stir in sugar. Knead until well blended and shape mixture into 4 rolls, about 1-inch thick in diameter; wrap in plastic and freeze 6 hours.
In medium saucepan, melt margarine; stir in brown sugar and milk. Bring to a boil; boil and stir 2 minutes. Remove from heat; stir in peanut butter and vanilla. Mix in powdered sugar; beat until smooth. Spread into buttered 9-inch square baking pan. Chill until firm. Cut into squares.
Place 3 cups of cream in a heavy saucepan and heat. Make a thickening with the rest of the cream and as much flour as needed. Let boil a few minutes. Add the salt. Stir constantly as it scorches easily. Serve with cinnamon and sugar in dabs over top, or with milk. Some use half and half. We use 3 cups of cream and 1 cup milk. Otherwise, too rich.
Break the egg into a blender. Cover and blend at high speed for 30 seconds. Add the dry mustard, salt, lemon juice and honey and blend again at high speed for 15 to 20 seconds. While the blender is still running, add the oil in a very slow steady stream. As the mayonnaise thickens, you will have to stop the blender and stir some of the oil in, then turn the blender back on high. With a spatula, scrape the emulsion toward the blades. Makes 1/2 cup.
Combine soup and milk. Conventional: Over medium heat, until hot and bubbling, stirring often. Microwave: Microwave, uncovered, on high 5 minutes or until hot and bubbling, stirring halfway through heating.
Mix all together and pour into pie crusts. Bake at 350° for about 35 minutes. Makes 2 pies.
Cream Crisco and sugar, add egg yolks and beat well. Add bananas. Add flour sifted with salt and baking powder. Add alternately with buttermilk. Add soda last with a little of the buttermilk. Add egg whites. Bake at 350°.
In a bowl, combine spinach, bacon, eggs, avocado, and mushrooms. In another bowl or jar, combine oil, vinegar, honey, etc. (except red onions) and mix well. Pour over greens just before serving and toss well. Garnish with onion rings.
Cook 1/2 hour over stove, stirring last minute. Add vanilla. Sprinkle top with cinnamon.
Crush Oreos with rolling pin or in food processor. Set aside. In a medium bowl, cream butter, cheese and sugar together until light and fluffy. In a separate bowl, mix pudding mix and milk together; stir until thoroughly mixed. Add pudding mixture to cream mixture; beat until well mixed. Fold in Cool Whip. In an oblong serving dish, layer crushed cookies, cream and pudding mixture, ending with cookies. Refrigerate until ready to serve.
Place broccoli in a 10 x 6 x 1 3/4-inch baking dish. Cover with plastic wrap. Microwave on High for 3 to 4 minutes or until defrosted. Drain. Mix together soup, eggs, mushrooms, onion and olives. Place a layer of tuna and sauce mixture over broccoli. Sprinkle with cracker crumbs. Microwave on Medium-high (70%) for 12 to 15 minutes or until hot and bubbly. Let stand 5 minutes.
Cook broccoli; drain. Place on bottom of greased 9 x 13-inch pan. Place chicken on top of broccoli. Combine egg, soups, mayonnaise and lemon. Pour over chicken. Sprinkle cheese over soup mixture. Melt oleo and add to stuffing. Sprinkle over cheese. Bake 30 minutes at 350°.
Sift flour, baking powder and salt together into a large mixing bowl. Add 1 cup lukewarm water to flour mixture. Using hands, mix until dough is firm, but not hard. If dough becomes hard, more water may be added. Turn portion of dough out onto floured board and roll out to 1/4-inch thick, then cut into 3-inch squares. Fry in deep fat heated to 400°. Drain on absorbent paper.
Mix together peaches and 1/2 cup of sugar and pour into cake pan. Mix together flour, 1 cup sugar, milk, butter and baking powder. Pour over peaches and sugar. Do not stir!! Bake at 375° until golden brown. It is delicious!!!
Add eggs, sugar, butter and flour. Mix well. Then add milk and flavoring. Pour into 8-inch pie shell; bake at 350° until brown.
Drain juice from oranges and dissolve pudding in juice. Cut fruit in bite size pieces. Pour pudding mixture over fruit. Refrigerate before serving.
Combine flour, sugar, salt and baking soda in a bowl. Bring to a boil, butter, water and cocoa. Add to first mixture, then immediately add sour cream, eggs and vanilla. Pour into greased sheet pan. Bake 20 to 25 minutes at 350°. (Do not overbake.)
Add 2 cups milk to sausage; break up sausage to bite-size. Add peppers and salt; cook until brown. Add flour and whip roux until firm. Stir in remaining milk slowly, making sure all clumps of rue are broken. Cook over high heat until thick, stirring constantly.
Cook pineapple and marshmallows in top of double boiler until marshmallows are melted. Cool mixture. Add strawberries. Chill milk, bowl and beaters thoroughly, then whip milk until stiff. Add to cooled pineapple mixture and mix well. Pour into cooled pie shell and refrigerate for several hours.
Melt margarine (low-heat). Add sugar, cocoa and milk. Heat to full boil 1 minute. Remove from heat and add vanilla, oats and peanut butter. Drop by spoonful on waxed paper or aluminum foil.
In a saucepan, combine milk, tapioca, sugar, and egg. Let stand 5 min. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in vanilla and bananas. Cool for 20 min. Serve warm or cold. Yields: 6 servings.
In each of 6 chilled glasses, place 1 small scoop of the sherbet. Combine pineapple juice, orange juice and bitters. To each glass, add a small amount of the juice mixture. Stir to muddle. Divide remaining juice mixture among glasses. Add another scoop of sherbet to each glass. Fill with carbonated beverage. Garnish with orange slices. Makes 6 servings. Great on a hot summer day!
Preheat oven to 350°. Spread crescent rolls out in large cookie sheet. Press seams together. Bake until light golden brown, about 8 to 10 minutes. Let cool. Beat together cream cheese, mayonnaise and Ranch dressing mix. Spread on cooled crust. Cut gently into squares. Sprinkle chopped onion on each one. Then place pieces of tomato and broccoli on each square. Chill.
Mix mustard with beaten egg. Cut sausage in 6 equal parts. Wrap around eggs. Dip in flour and egg mixture and roll in bread crumbs. Fry until brown. Cut in half. Serve warm with mustard sauce (Hellmann's Dijonaise is good.)
Blend egg and sugar well. Add flour, salt, soda and walnuts. Bake 18 to 20 minutes in greased 8-inch pan.
*Use the celery salt if you use the cream of celery soup, but you can use about 2 ounces to 4 ounces of chopped mushrooms if you decide to use the cream of mushroom soup.
Cream butter. Beat in sugars until creamy. Beat in eggs and extracts. Add dry ingredients in order listed and at last add nuts. Drop by teaspoon onto cookie sheet. Bake at 350° to 375° until light brown, about 7 to 10 minutes.
Place chicken pieces in a greased pan skin side up. Combine all other ingredients; mix well. Pour over chicken. Bake at 350° for 1 1/4 hours. Baste every 15 minutes with sauce until chicken is tender and nicely browned.
Combine all ingredients in blender. Mix well and chill at least 4 hours. Makes 10 servings.
Preheat oven to 350°. Combine all ingredients. Knead mixture with hands until well blended. Pack into loaf pan. Top with Healthy Choice pasta sauce. Cover and bake 1 1/2 hours. Uncover and bake 15 minutes more. Serves 8. Serving Amount: 1 portion. Exchanges: 3 meat and 1 bread. Calories: 272.
Cut Twinkies in half. Line bottom of dish. Mix pudding as directed on box. Cover Twinkies with a layer of sliced bananas. Spread pudding over bananas. Cover with Cool Whip and refrigerate until ready to eat.
Dissolve Jell-O in boiling water; add cold water, bananas, pineapple and marshmallows and congeal.
Brown hamburger and drain. Add all ingredients; bake until desired consistency. Use green pepper, onion, salt, pepper and cinnamon to taste.
Toss taco mix with cooled hamburger. Add chopped onion, grated cheese, drained beans, tomato and lettuce. Just before serving, toss in dressing and chips on top.
Beat eggs; stir in sugar, oil and vanilla. Beat until thick and lemon-colored. Stir in zucchini. Sift together flour, baking powder, soda and cinnamon; add to the mixture and mix.
Preheat oven to 350°. Put chocolate wafers in blender & blend until crumbs form. Mix crumbs with 4 Tbsp. margarine and press into bottom and about 2 inches up sides of a 10 x 2 1/2 inch spring form pan that has been greased. Set aside. In a heavy saucepan over low heat melt white chocolate until smooth, stirring occasionally. In large bowl with mixer on low speed combine cream cheese and 1/2 c. margarine until smooth. Add melted white chocolate, eggs, sugar and vanilla, beat just until smooth. Pour mixture into pan with chocolate crust and bake for 1 hour. Cool on wire rack and refrigerate at least 4 hours before serving.
Mix flour, baking powder, soda and salt. Beat shortening and sugar until creamy. Beat in egg and vanilla. Blend in flour mixture. Stir in oats. Chill. Shape dough into balls about 1-inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350° for only about 10 minutes for soft chewy cookies, longer for crunchy cookies. Remove from baking sheet while warm. Yield: 3 to 4 dozen.
Put hash brown potatoes in 2 1/2-quart baking dish. Place dish on cookie sheet.
Boil in a small amount of water until tender; drain. Chop, mash and beat with a fork or in a blender. Add egg, sugar, salt and pepper. Beat well. Stir flour and baking powder together. Add and beat. Drop by 1 teaspoon into deep, very hot fat. Brown; turn without pricking. Cook until very brown and crisp. Drain on paper towels. Serve hot. Serves 8 or more. If puffs are not small round shapes, more flour may be needed. Batter keeps well in refrigerator several days.
Soak beans overnight until soft, but not mushy. Drain. Mix the rest of the ingredients except bacon in pan and cook. Cook bacon and cut into pieces. Add bacon to the mixture at the end of cooking. Pour over beans.
Cook squash and onion in boiling salt water 5 minutes; drain. Add soup, sour cream and carrots. Combine stuffing mix and oleo. Spread 1/2 into 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mix on top, then add remaining stuffing mix and bake at 350° for 25 to 30 minutes.
Combine everything but the chicken and simmer together while you cut up the chicken breasts into fairly small pieces. Put everything	into a casserole and cover. Bake at 350° for 30 minutes. Remove cover and brown under broiler.
Whisk together eggs, milk and oil. Add to flour and baking powder; mix well. Pat out on floured board and cut. Place closely together on cookie sheet. Bake 5 to 10 minutes at 450° to 500°.
Wash cucumbers and put into jars. To each quart add the salt, mustard seed and celery seed. Mix the water, vinegar and sugar. Heat this mixture and pour into filled jars. Cold pack for 5 minutes.
Be careful in your selection. Do not choose too young and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in a pickle while others keep them in hot water. This only makes them sour, hard and bitter. Even a poor variety may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles and flavored with kisses to taste. Then wrap them in a mantle of charity. Keep them warm with a steady fire of domestic devotion and serve with 3 good meals a day. When thus prepared, they will keep for years.
Wash rice. Cook according to package. Don't overcook. Mix all ingredients. Form small ovals. Fry in hot oil. Drain and serve hot.
Preheat oven to 350°. Butter and flour a 9-inch tube or 12 cup Bundt pan. Stir flour, baking powder, soda and spices with fork in bowl. Combine apples, raisins and walnuts in another bowl. Add 3 tablespoons of flour mixture. Toss to coat and set aside.
Cream shortening, brown sugar and egg together. Add applesauce, soda, salt, cinnamon and cloves. Add flour and raisins. Pour into greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until a wooden pick tester comes out clean. Yield: One loaf.
Beat cream cheese and powdered sugar. Add peanut butter and milk and mix well. Fold in Cool Whip. Pour in crust and freeze. Take out 15 minutes before serving.
Brown sausage, green pepper and onion; drain. Stir in remaining ingredients except macaroni and cheese. Cover and simmer 15 minutes. Stir in macaroni, cover and simmer 10 to 15 minutes. Serve with cheese sprinkled on top.
Mix well. Melt 1/2 cup margarine in a 9 x 13-inch pan. Pour cornbread mixture on melted margarine. Bake 45 minutes at 350°.
Put spices in basket of coffee percolator pot and juices in the pot. Perk.
In large, heavy skillet, heat 1/4 cup olive oil and 1/4 cup butter over moderately low heat. Add flour and cook mixture, stirring, for 3 minutes. Stir in chicken stock and cook over moderately high heat for 1 minute. Add garlic, lemon juice, parsley, salt and pepper to taste. Cook for 5 minutes over low heat, stirring occasionally. Add artichoke hearts, 2 tablespoons Parmesan cheese and drained capers; cook, covered, for 8 minutes. In large casserole, combine 2 tablespoons olive oil, 1 tablespoon Parmesan cheese, softened butter and 1/4 teaspoon salt. Add drained linguine to the casserole and toss with the cheese mixture. Divide pasta among 4 heated bowls; top with sauce and garnish each serving with additional grated Parmesan cheese. Makes 4 servings.
Preheat oven to 375°. Combine dry goods and liquid goods in separate bowls. Drop the dough onto ungreased cookie sheets. Bake 9 to 11 minutes or until golden brown. Makes 5 dozen 2 1/4-inch cookies.
Brown ground beef at medium heat. Season as desired. Drain and cool. Toss chopped lettuce, tomatoes and cheese in a large bowl. Add Catalina dressing. Add ground beef. Toss well. Crush tortilla chips and sprinkle on top of salad. Serves 12 to 15 people.
Dissolve Jell-O in the hot water, then add the cold water. Mix remaining ingredients and blend into gelatin. Pour into mold and chill.
Mix well together. Roll in one long roll or 2 small rolls. Roll in chili powder and chopped nuts. Wrap in plastic wrap; refrigerate several hours before serving. Slice as needed. Serve with crackers.
Mix brown sugar, nuts and flour together in a large bowl. Stir in the butter; mix with your hands until crumbly. Remove 1 cup of the mixture to be used later as a topping. Press remainder in an 8-inch square pan; press firmly. Bake at 350° for about 12 to 15 minutes. Beat the cream cheese until smooth with the granulated sugar. Beat in the egg, lemon juice, cream and vanilla. Pour this into the baked crust. Top with the reserved crumbs. Return to oven; bake at 350° for about 25 minutes. Cool thoroughly. Cut into 2-inch squares. Refrigerate.
Mix together cake mix, 1/3 cup evaporated milk, melted butter and nuts. Put 1/2 batter in 9 x 13-inch greased pan and bake 6 minutes at 350°.
Heat pickle juice and add jello, stirring until dissolved. Mix in remaining ingredients and chill before serving.
Cream butter and sugar; add melted chocolate. Add egg yolks, one at a time, beating well after each. Add flour minus 1 tablespoon, baking powder and salt. Fold in stiffly beaten egg whites, vanilla and pecans which have been mixed with reserved flour. Roll into a 9 x 13-inch pan which has been greased on the sides only and lined with brown paper. Bake at 325° for 40 to 45 minutes. Cool. Turn out on waxed paper. Sprinkle with powdered sugar and cut into squares.
In a large skillet, saut the sausage; cool. In a bowl, combine the sausage, cheese, 1 egg that has been scrambled, parsley, onion salt and garlic salt; mix well.
Mix shortening, butter, brown sugar, egg yolk and vanilla. Sift in flour and salt. Roll in walnut size balls. Mix 1 egg white slightly. Dip balls in egg white and roll in nuts. Bake 1 inch apart for 5 minutes in a 350° oven. Take from oven. Press thumbprint and bake 8 minutes longer. Fill with strawberry preserves.
Add sausage to rice. Add water chestnuts and mushrooms. Bake at 350° for 25 to 30 minutes.
Cook sausage in a large skillet until meat is browned, stirring to crumble. Drain well; set aside. Combine cheese and soup in a heavy Dutch oven; cook over medium heat, stirring until cheese melts. Add sausage, picante sauce and milk; mix well. Transfer mixture to a chafing dish. Serve warm with tortilla chips.
Place apples, raisins and water in baking dish. Mix flour, sugar, cinnamon and salt. Cut in oleo until crumbly. Sprinkle over apples. Bake at 350° for 35 to 40 minutes. Sprinkle with marshmallows. Broil until brown.
Scald milk, salt and sugar until it beads. Pour over eggs; add vanilla. Pour into unbaked pie crust. Bake at 325° until firm and knife comes out clean. Sprinkle with nutmeg if desired.
In large electric skillet, saute chicken breast in butter. Add onion, mushrooms and garlic. Add tomatoes, butter beans and green beans. This is a quick 1-dish meal. As soon as chicken is cooled, add remaining ingredients until hot. Serve with sourdough or corn bread.
Cook corn according to directions. Open pouch and drain butter sauce into small skillet. Saute onion until transparent. Add sausage and lightly brown, about 5 minutes.
For crust, mix 1 stick oleo with graham crackers. Line bottom of pan with mixture.
Preheat oven to 375°. Lightly grease a 12 x 8 x 2-inch baking dish. In hot butter in large skillet, saute onion until golden, about 5 minutes. Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix well. Layer half the rice mixture in bottom of baking dish, then half the chiles. Sprinkle with half the cheese. Repeat the layers. Bake, uncovered, 25 minutes, or until bubbly and hot. Sprinkle with chopped parsley.
Beat sugar, oil and eggs; mix well. Mix in apples and nuts. Do not beat. Bake in tube pan for 45 to 50 minutes at 350°.
Cut lengthwise slice from top of each potato; scoop out potato, leaving 1/8-inch shell. Combine potato, 1 cup cheese, salad dressing, milk, egg and seasonings. Beat until fluffy. Fill shells; top with remaining cheese, onion and bacon bits. Bake at 350° for 15 minutes.
Pack eggs in a jar, alternating with onion slices. Heat water, vinegar, salt and spices to boiling point. Pour hot solution over eggs. Store in refrigerator for 36 hours before eating.
Melt chocolate and shortening in heavy saucepan over low flame. Add pretzels and peanuts; mix well. Spread into a buttered 15 x 10 x 1-inch baking pan. Chill 20 minutes or until firm. Break into pieces. Store in airtight container. Makes 1 1/2 pounds.
Sift dry ingredients together in large bowl. Add sugar, oil, eggs and mix well. Add carrots, nuts, coconut and pineapple; blend well. Bake in 10-inch tube pan at 350° for 1 hour. Makes 16 servings.
Melt oleo in casserole dish. Add soup and sauce. Place chicken in casserole dish, turning several times to coat. Cover and cook 1 hour at 350°.
Heat oven to 375°. Grease 12 (3-inch) muffin pan cups. In large bowl, combine flour, sugar, baking powder, soda, salt and cloves. Add blueberries; toss to coat with flour mixture. Set aside. Melt butter; cool slightly, then add yogurt, egg, lemon rind and lemon and vanilla extracts. Beat until blended. Stir yogurt mixture into flour-berry mixture just until blended; do not overmix. Divide batter among muffin pan cups. Bake for 20 to 25 minutes. Makes 12.
Cook pie shell according to directions. Put a layer of sliced tomatoes on bottom; sprinkle with salt and pepper, basil and chives. Layer again. Combine mayonnaise and cheese and spread on top, sealing all edges. Bake at 350° for 30 minutes.
Mix brownie mix as directed on package. Pour into 9 x 13-inch pan or jelly roll size pan (as desired), greased. Mix oleo, brown sugar and oatmeal; sprinkle over unbaked brownie batter and add M&M's over all. Can use plain or peanut. Bake at 350° for approximately 25 minutes.
Reach out the window, get a ray of sunshine and mix all together. Top with a thick layer of God's love. Cut into great big chunks and pass around.
In a 12-inch skillet over medium-high heat, melt margarine. Add onions, celery and apples. Cook 4-5 minutes, stirring frequently, until softened. Remove from heat; stir in stuffing mix and seasonings. Add cider, stirring just to moisten. Yields 14 cups.
Squeeze all water from spinach. Grate cheese and mix with eggs, spinach and black pepper. Following directions on phyllo dough package, layer 1/2 the pastry with sweet butter. Put filling in center and put top layer of pastry on. Bake for 1/2 hour at 375°.
Mix and sift dry ingredients; add the scalded milk gradually. Cook over low heat until it thickens, stirring constantly, and continue the cooking, over hot water, for 15 minutes.
Heat ungreased muffin pans in 400° oven for 10 minutes. Combine corn meal, soda and salt. Stir in pimiento, cheese, onion, green chilies and garlic. Make a well in center of mixture. Combine eggs, milk and corn. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans, filling 3/4 full. Bake at 400° for 30 minutes or until golden. Remove from pans immediately. Yields 1 1/2 dozen.
Cut chicken into serving pieces; arrange in shallow pan. Cover and seal tightly with foil. Bake at 375° for 45 minutes.
Beat first 5 ingredients together. Blend dry ingredients and add to zucchini mixture. Pour into greased loaf pans (makes 2) and bake at 350° for 50 to 55 minutes.
Saute onion in margarine; add mushrooms, consomme and rice. Bake in casserole at 350° for about 1 hour. Do not cover; do not stir.
Combine all ingredients except nuts; form into ball. Roll in chopped nuts; chill to set. Serve with Triscuits or other crackers.
Put fruit in a bowl. Put 3 spoonfuls of whipped cream and stir until it is stirred enough. After, you'll have your homemade fruit cocktail. Makes one serving.