HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water in a large mixing bowl. In another bowl, pour the milk over butter, molasses and cracked wheat mixture, stirring until lukewarm, then combine with yeast and water, stirring. Gradually add half the flour and beat for 3 minutes, then add the rest of flour (needed) to make a stiff dough. Turn out onto lightly floured board and knead until satiny smooth. Place in greased bowl. Turn once. Cover with clean cloth and place in a warm spot. Let rise 40 minutes. Punch down, shape into loaves and place in greased bread pans. Bake in 375° oven for 10 minutes. Lower heat to 350° and bake for 40 more minutes. Remove from pans to rack; cool.
Stir butter into hot spaghetti, add eggs and Parmesan cheese. Form spaghetti mixture into a crust in 9 x 10-inch pan.
Mix ingredients thoroughly. Stir in unbeaten eggs. Beat until fluffy. Sift together and stir in soda, flour and cream of tartar. Stir in chocolate chips and nuts, if desired. Bake 10 to 12 minutes at 350°. Makes about 10 dozen. Can be baked immediately or stored in refrigerator.
Mix together sugar, milk, margarine and cocoa in saucepan over medium heat; boil 1 minute. Remove from heat and quickly add peanut butter and raw oats. Scoop by spoonfuls onto waxed paper; let cool. Makes about 2 dozen.
Combine sugar, cocoa, butter and milk in a saucepan and bring to a boil. Cook 1 minute. Remove from heat. Add the oats, peanut butter and vanilla. Blend well. Drop by spoonfuls onto waxed paper and let set until cooled and firm.
In a large bowl, mix together yogurt, vinegar, lemon juice, garlic, coriander, mustard, pepper, ginger, cloves and hot pepper sauce. Add chicken, turning to coat. Marinate in refrigerator about 1 1/2 hours. Reserve marinade. Place chicken, skin side up, on prepared grill about 8-inches from heat. Grill, turning and basting with marinade every 10 minutes. Cook about 1 hour or until chicken is fork-tender. Makes 4 servings.
Mix all ingredients. Apply to your favorite meat before placing on the grill or in the oven.
Brown bacon. Add onions, then brown the beef. Add salt, pepper, garlic and white wine. Bring to a boil; simmer 3/4 hour (45 minutes). Add sour cream; simmer for 15 minutes. Add vegetables; cook 50 to 60 minutes.
In a mixing bowl, combine egg and sour cream. Stir in cornbread mix, salt and pepper. Add corn; mix well. Pour into a greased 11 x 7 x 1/2-inch baking pan. Bake, uncovered, at 400° for 25 to 30 minutes or until golden. Yields 8 servings.
Add to beans and stir until thickened. Remove from heat and add 1/2 cup heavy cream.
Mix and pack in 9 x 12-inch baking pan. Melt a 12 ounce package of chocolate chips for frosting.
Mix butter, sugar and eggs together. Add flour and mix well. Add milk, vanilla and coconut and pour into unbaked pie shells. Makes 2 pies.
Clean salmon or fish. Remove all fat. Combine dressing, salt and lemon juice. Pour over fish. Marinate at least 30 minutes and turn once (I prefer a couple hours). Remove. Place in greased baking dish (12 x 8 x 2-inch) or use cookie sheet. Crush onions and add Parmesan cheese and sprinkle over fish. Bake until flaky and tender, about 30 minutes at 350°. Enjoy! Serves 6.
Mix Chex and peanuts in large bowl. Mix syrup and sugar; bring to a full boil. Take off heat. Add peanut butter and vanilla; mix well and pour over Chex and peanuts. Mix well. Place in greased 9 x 13-inch pan; press down and cut into squares.
*Jalapeo peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
In saucepan, cook green pepper, onion, garlic and curry in butter until tender. Remove from heat. Stir in mushroom soup, chicken, water chestnuts and chutney.
Mix together soy sauce, oil, ginger, garlic salt, syrup and pepper. Marinate flank steaks in mixture overnight. Grill on cooker. Cut on diagonal. Delicious!
Mix the first 5 ingredients in a large bowl. Melt the white chocolate over water in double boiler. Pour melted chocolate over the mix. Stir quickly to coat everything. Spread onto a waxed paper lined cookie sheet. When firm and cool, break into pieces.
Slice bananas in half lengthwise; cut into 4-inch lengths. Brush with lemon juice. Blend Butter Buds, brown sugar and banana liqueur in skillet. Add bananas. Cook over medium heat for 3 to 4 minutes, turning once. Place in serving dish. Sprinkle with cinnamon. Heat rum to lukewarm in saucepan. Pour over bananas; ignite. Spoon over frozen yogurt. Sprinkle Grape-Nuts over top if desired.
Brown chops lightly in hot skillet. Remove to baking pan. Pour fat from skillet, leaving about 1 tablespoon in pan. Add flour and dehydrated onion soup mix. Blend in water. Pour over chops. Cover with foil; bake in moderate oven at 350° for 30 minutes. Uncover; bake for 30 to 40 minutes longer, or until tender. Remove from oven. Place chops on serving plate. Garnish with celery leaves.
Beat Crisco and vanilla together well. Add milk, flour and powdered sugar. Beat for 2 minutes. Enough icing for 2-layer or 9 x 13-inch cake.
In fruit bowl, slice bananas, add pineapple chunks and oranges. Can add coconut, marshmallows and pecans, if desired. Top with favorite pie filling. I prefer peach.
Note: Great recipe for birthday parties, rainy days, scouts. etc. Makes great sand art gifts.
Cut pork into diamonds of about 1/2 x 1/2 x 3/4-inch; mix with salt and cooking wine. Break and beat egg in a bowl. Add flour and stir the mixture into a smooth batter. Add a tablespoon of peanut oil and mix well. Put pork in. Mix and coat well with batter. Heat oil again and return pork to pan for another minute more of frying. Drain. Sprinkle on spiced salt before serving. Serves 2.
Cream the butter and sugar; add the well beaten eggs and soda, dissolved in water. Sift the flour and cinnamon 3 times. Add half of the flour mixture to the butter, eggs and sugar. Use the remaining half of the flour to mix with the chopped nuts and fruit. Blend all of the ingredients; mix thoroughly and drop by teaspoonfuls on greased cookie tins. Bake in a moderate 340° oven for about 15 minutes.
Heat Dutch oven until very hot, add shortening, then meat. Cook over high heat until meat is very well browned on all sides. Add onions, with fork, push down into fat around meat; cook a minute or so, or until browned. Add salt, pepper, 1 teaspoon sugar, allspice, bay leaves and hot water. Simmer, covered, 1 1/2 to 2 hours or until fork-tender. Remove meat to a heated platter and keep hot. Skim about 1/4 cup fat from liquid in Dutch oven. Stir cold water into flour, slowly add, stirring, to liquid and cook until thickened. Bring to boil, pour over meat, serve at once.
Melt butter, add sugar, cocoa and canned milk. Mix well, boil 3 minutes, remove from heat. Quickly add peanut butter and vanilla until dissolved. Add oats and mix well. Drop onto buttered wax paper.
Slice bread into 1-inch slices. Melt butter in olive oil. Mince garlic and basil. Saute in butter-oil mixture. Chop and seed tomatoes. With pastry brush, dab bread with garlic butter mixture. Cover bread with chopped tomatoes. Pepper generously and sprinkle with Romano cheese. Place under broiler until browned.
Cook potatoes until tender. Add soup, pepper and water. Cook about 5 minutes more.
Wash and clean chicken; season meat to taste. In large Dutch oven add chicken backs, package of onion soup mix, can of tomatoes and 1/2 pot of water. Let chicken and ingredients cook down and add 1 cup of flour to thicken, when chicken is cooked.
Sift together flour, soda, salt and baking powder. Cream shortening. Add sugars gradually; beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture; add coconut and corn flakes. Drop by small teaspoonfuls on greased baking sheet, 1 1/2-inches apart. Bake at 350° for 8 to 10 minutes or until delicately browned. Makes 8 dozen.
Melt 1/2 the amount of bacon drippings in a skillet and brown ground beef in it. Remove to a bowl. Add remaining bacon drippings and saute onion, green pepper, celery and garlic until onion is slightly browned. Add bay leaf, thyme, seasonings, tomato sauce and browned meat. Simmer slowly for 1 to 1 1/2 hours. A little water may be added if sauce is too thick. Stir occasionally to prevent scorching.
Brown beef; push to side. Add celery, onions and green peppers. Cook until tender. Add sauce, tomato sauce, sugar and noodles. Place in casserole. Sprinkle with cheese. Bake at 350° for 1 hour.
In shallow pan, combine 1/3 cup soup and 1/4 cup milk; set aside. On waxed paper, lightly coat chicken with flour. Dip into soup mixture. On another piece of waxed paper, coat chicken with stuffing.
Melt Velveeta cheese; add mayonnaise. Add bacon, cooked crisp and crumbled. Add frozen potatoes. Stir all together. Bake in 9 x 13-inch pan until bubbly at 350°, 60 minutes or more. May be reheated. High in cholesterol, but good!
Pat ground beef into 9 x 9-inch baking pan (no salt). Cover with mushroom soup and top with 1/2 envelope dry onion soup mix. Cover with Tater Tots. Bake at 350° for 1 hour.
Brown bacon and onion in skillet; add ground beef and continue to brown. Add cooking ingredients to remaining ingredients. Bake in casserole dish in 350° oven for 30 to 45 minutes.
Mix all ingredients together; put in a greased 9-inch pie plate. Bake in oven at 350° for about 1 hour.
Drain clam liquid into measuring cup and add chicken broth to make 1 cup. Set aside. Heat oil in pan and saute garlic and parsley for 1 minute. Add clam liquid, clams, salt, pepper and simmer for 2 minutes. Take off heat and stir in butter. Pour over spaghetti.
Dissolve jello in boiling water. Add berries and allow to partially thicken. Fold in 1 container Cool Whip. Toss with cake cubes and place in greased (Pam) tube pan. Chill overnight. Remove from pan and frost with remaining container of Cool Whip.
Chop the first 4 ingredients in large bowl. Mix sugar, oil, vinegar and mayonnaise. Pour over other ingredients. Chill.
Whip the butter until creamy. Add the melted chocolate, then mix in the	sugar.	Slowly	add Kahlua, then the eggs. Pour mixture into pie crust and refrigerate 2 hours or until set. Garnish with whipped cream. Serves 8.
Pour 1 cup dried cake mix into a bowl and set aside. Combine remaining cake mix with 1 egg and oil. Press into bottom and 3/4 of the sides of a 9 x 13-inch pan, which has been greased.
Preheat oven to 350°. Grease 9 x 13 x 2-inch pan. Cut the crust off bread, butter both sides, cut in half and place in the bottom of greased pan. Spread cheese over bread. Brown sausage and drain on paper towel. Saute onion in a small amount of butter. Beat eggs and combine with milk, salt and pepper. Add sausage and onion to egg mixture and pour over cheese. Refrigerate overnight (also suitable for freezing.) Bake uncovered for 45 minutes at 350°. Reduce heat to 300° and cook for 10 more minutes. Cut into squares and serve.
Grease a pie plate. Mix all together in blender for one minute. Bake at 350° for 55 minutes. May use Sweet 'N Low package for sugar.
Drain pineapple and save juice. Mix flour and sugar. Add juice gradually. Place alternate layers of pineapple chunks and cheese in baking dish (1 1/2 to 1 3/4-quart dish). Cover with juice mixture. Bake 1 hour at 325°. Good with ham or chicken.
Cream sugar, eggs and shortening for 10 minutes. Add flour, baking powder, salt and milk. Mix well and add coconut flavoring and coconut. Put into greased and floured tube pan. Place in cold oven. Bake at 325° for 1 hour and 25 minutes.
Mix flour, sugar and salt. Slowly add vinegar and beet juice. Stir well and heat until thickened; add beets and butter. Heat through.
In a deep saucepan, combine all ingredients except Rice Krispies and flavorings. Cook 10 minutes. Do not overcook. Remove from heat and add other ingredients. Set aside to cool (when cool, it will be sticky). Form small finger size rolls (or balls). Dredge in confectioners sugar or finely grated coconut.
Combine flour and seasonings and roll the chicken in this mixture. Using a Dutch oven or other heavy deep pan, fry chicken in shortening at 350° for 12 to 15 minutes on each side or until tender. Serves 4 to 6.
Mix first 6 ingredients (sugar through eggs) in large mixing bowl with electric mixer. Separately mix coloring and cocoa and add to first mixture. Separately mix last 3 ingredients and then add them to previous mixture. Bake at 350° for 28 minutes in three greased and floured cake pans. Top with French Frosting.
Combine dry ingredients. Add eggs, oil, berries and pecans. Stir just until all are moistened. Pour into well-greased loaf pans. Bake at 350° for 60 to 70 minutes, or until bread tests done. Cool in pans 5 minutes. Remove to wire racks to cool completely. Makes 2 loaves.
Cream together the shortening, brown sugar and granulated sugar. Add vanilla and eggs; mix well. Add flour, salt and soda (mix together first). Add chocolate chips and nuts. Bake at 300° to 325° for 10 to 12 minutes or until brown.
Cook pudding mix for pie filling using 2 cups eggnog and 1 1/4 cups milk. Cool slightly. Stir in rum and nutmeg; pour into baked pie crust. Cover surface with plastic wrap. Chill. Serve with whipped cream sprinkled with nutmeg.
Saute green pepper and onion in margarine. Add tomatoes, potatoes, salt, pepper and cumin. Simmer until potatoes are tender. Add turkey franks and simmer until done. Serve in large soup bowls with French bread.
Shred 6 cups green cabbage; cut apple into bite-size pieces (leave peel on). Add raisins; mix all ingredients with slaw dressing. Garnish with apple slices and nuts.
Sift flour with baking powder and salt. Melt shortening in a large saucepan; stir in the brown sugar. Allow to cool slightly. Beat in eggs, one at a time. Beat well after each addition. Blend well. Turn into a greased cookie sheet and bake for 25 to 30 minutes at 350°.
Bring sugar, salt, mustard, vinegar and water to a boil. Add cabbage, celery and green pepper. Boil a few minutes (only until tender). Add corn. Chill overnight. Drain before serving. Delicious with any meat. Yield: 6 servings.
Cut eggs in half lengthwise and put yolks in bowl. Mash egg yolks and add Worcestershire sauce, salt, pepper, lemon juice and mayonnaise. Mix well. Stir in tuna or deviled ham and curry powder. Spoon into egg whites. Chill and serve. Makes 6 to 12 servings.
Cook bacon by microwave (use meat rack) until crisp, reserving 1/4 c. drippings. Crumble bacon and set aside. In 3-quart casserole, cook onions in reserved drippings 3-4 minutes on High setting. Add potatoes, broth and salt. Cover, cook on high setting 10 minutes. Reduce power level to Medium High. Cook additional 10 minutes or until potatoes are tender. Add turkey, cream, pepper and crumbled bacon. Cook covered 5-7 minutes on High setting or until heated.
Blend cream cheese and sour cream. Add hot potatoes and heat until light and fluffy. Add garlic salt and butter; mix. If too stiff, add a little milk. Pour into casserole and brush with melted butter. Sprinkle with paprika. Bake at 350° for 30 minutes. May be frozen.
Dip pork in flour and fry. You may also stir-fry about 10 minutes. Set aside.
Grill buttered cinnamon raisin bread with cheese and apple slices. Place bacon onto sandwich and serve closed with Caramel Dip.
Preheat oven at 400°. Place chicken, skin side up, in ungreased rectangular pan (13 x 9 x 2-inch). Mix soup mix (dry), mushroom soup and water; pour over chicken. Cover and bake for approximately 50 minutes. Spoon mushrooms over chicken and bake an additional 10 to 15 minutes.
Combine all ingredients, form into 1-inch balls. Allow to set for 1 hour. Dredge with flour and fry until brown. Serve hot.
Mix all ingredients together and bake at 350° for 30 to 40 minutes or until done.
Put beans in a sieve. Rinse with cold water and drain well. Add beans to onion and pickles. Moisten with salad dressing.
Combine fruits and sprinkle with lemon juice; chill. Fold in creamy mayonnaise. Serve on lettuce. Sprinkle with coconut. Makes 4 to 6 servings.
Let cheese soften enough to mix thoroughly with garlic juice. Refrigerate until cold enough to form ball. Roll in chopped pecans.
Heat oil in skillet over medium heat. Add chicken and saute until browned. Reduce heat. Pour PC Memories of Szechwan peanut sauce over chicken; cover tightly and continue cooking for 7 to 10 minutes. Remove chicken from pan and keep warm. Add cream and lemon juice to pan. Bring mixture to a rapid boil and cook 3 to 4 minutes. Salt and pepper to taste. Return chicken to pan and heat through. Serve with rice and sauce spooned over.
Cook macaroni 6-7 minutes. Drain and put in a greased 1 1/2 qt. dish. Add all other ingredients except cheese. Using tomato paste can, add 2 cans of water to the paste. Mix and add it and cheese to top. Bake at 350 degrees for 40 minutes.
Mix together and spoon into greased muffin cups. Bake at 400° until done. Easy and fun for kids!
Preheat oven to 350°. Mix in order given. Add enough flour to make a rather stiff batter. Add nuts, dates and cut up candy orange slices. Bake in loaf pans for 1 hour. Makes about 3 small loaves.
Combine black-eyed peas, onion, green onion, green pepper and tomatoes. Add dressing and toss. Do not add salt or pepper.
Put all ingredients in a small jar. Cover with lid and shake until blended. Refrigerate, covered, until needed. Shake well again before using. Enough for a large bowl of salad greens with other veggies.
Put meat in a large pan. Add sauerkraut, sugar, tomatoes, onion and apple. Cover and cook 3 hours, until tender. Check for sweet and sour taste.
In medium bowl, blend mayonnaise and sour cream together. Add tuna, curry, tarragon and salt, then add Danish cheese and blend well. Refrigerate. Makes 2 cups.
Wrap American cheese slices around a hot dog and then wrap one slice of bacon around the cheese. Place on a cookie sheet and bake at 350° until bacon is done.
Combine first 3 ingredients in a saucepan. Bring to full rolling boil (stirring occasionally). Boil hard for 10 minutes. Blend in remaining ingredients. Spread in well buttered 12 x 8-inch pan. Cool and cut into squares.
Combine first three ingredients and pour into a buttered 9x13-inch baking dish or pan. Sprinkle marshmallows on this evenly, do not stir. Prepare cake mix by box directions and pour over marshmallows evenly. Bake according to temperature on cake mix box. Good served warm or with ice cream.
Combine these ingredients (mashed sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter). Place in casserole and top with a mixture of the brown sugar, flour, pecans and 1/3 cup butter. Bake for 30 minutes at 350°.
Preheat oven to 375°. Melt the butter; add the sugar and stir until it has dissolved. Add the eggs. Sift the flour and baking powder together; add that, with the vanilla, to the batter. Coat the chocolate bits and nuts lightly with flour. Then fold into the cake dough. Butter a 9 x 12 1/2-inch pan and dust with flour. Bake the brownies for 30 minutes and then leave the pan in the oven for another 15 minutes. Cut into squares while still warm. These keep well if they are wrapped in foil, once they are cooled.
Mix tuna, mushroom soup, peas and milk. Put half mixture in casserole dish, then cover with a layer of potato chips; repeat. Top with chicken noodle soup. Cover and cook at 350° for 20 to 30 minutes.
Heat oven to 350°. In an ungreased 9 x 9 x 2-inch pan, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts and spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over the batter. Bake for 40 minutes and let stand for 15 minutes. Cut into squares and invert onto dessert plate. Spoon sauce over each serving. Top with ice cream. Serves 9. Recipe can be doubled and baked in a 9 x 13-inch pan.
Cook chicken breasts; remove skin and bone. Break or cut into bite size pieces. Put in a 9 x 13-inch baking dish. Mix soups and milk. Pour over chicken. Add broth and butter to stuffing mix and mix until moist. Crumble over chicken and sauce and bake at 350° for 45 minutes. Serves 10.
Cut shortening into flour and salt. Mix in egg, vinegar and water. Blend until all ingredients are moistened. Makes four 9-inch crusts. It will keep in refrigerator for 2 weeks.
Put hamburger, beans, picante sauce, corn dressing, seasoning and tomatoes in a large pan. Bring to a boil. Serve with Fritos and cheese.
Heat oven to 350°. In large skillet, brown hamburger and drain. Add sauce, water and oregano. Simmer 5 to 10 minutes, stirring occasionally. In small bowl, combine cottage cheese and egg. In greased 9 x 13-inch pan, layer half noodles, half meat sauce, half cottage cheese mixture and one-third Mozzarella cheese. Repeat; end with Mozzarella cheese. Sprinkle Parmesan cheese over top. Cover with foil. Bake for 30 minutes. Remove foil and bake an additional 25 to 30 minutes. Let stand 10 minutes before serving.
Combine butter, sugar and water in a Dutch oven. Cook over low heat until it reaches hard-crack stage (300°). Remove from heat and immediately pour onto 2 buttered 12-inch pizza pans, spreading to edge of pans.
Brown meat in big skillet and drain. Add onion and pepper and cook until tender. Stir in corn, Cheez Whiz, barbecue sauce and chili powder. Simmer 20 minutes, stirring occasionally. Serve topped with corn chips, if desired. Makes 4 servings.
Drain water chestnuts; cut in halves. Cut bacon strips into thirds; roll bacon around chestnuts. Pierce with toothpicks. Place in 9 x 13-inch pan. Bake at 350° for 45 minutes, or until brown. Pour off grease. Mix remaining ingredients in bowl; pour over chestnuts. Just before serving, bake for 15 minutes at 350°.
Melt butter in skillet at medium heat. Add onions, peppers and beef. Cook, stirring often. Drain fat. Drain tomatoes, measuring juice. Add water to make 1 1/2 cups. Add liquid and spices to skillet. Cover; simmer 5 minutes. Stir in rice; cover and simmer 5 minutes longer. Discard bay leaf.
Heat oven to 350°. Beat cream cheese and Italian seasoning until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, 1/2 cup pizza sauce, an additional cup of Mozzarella cheese and the peppers. Bake for 15 to 20 minutes, or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks. Makes 10 servings.
Brown lean meat and onion first; salt and pepper to taste. Add Worcestershire sauce, tomato paste and stewed tomatoes. Simmer about 2 hours. Last 10 minutes, add cream of mushroom soup. Serve over cooked spaghetti. Top with grated cheese (optional).
Mix all ingredients together, spread on cookie sheet with fingers. Add 3 cans cherry pie filling. With remaining dough, roll out strips and put on top. Bake at 350° for 30 minutes.
Cut round steak in strips and coat in flour, pepper and meat tenderizer. In Dutch oven, melt Crisco and brown meat. Remove meat. Add soup, ketchup, water and green pepper (cut in pieces). Mix together. Add meat. Cover and bake at 350° for 3 hours. Serve over rice or noodles.
Brown pork chops in oil. Peel and quarter (lengthwise) potatoes and carrots. Put on top of pork chops. Add the can of tomato soup, can of water and Worcestershire sauce. Bring to a boil. Lower heat to simmer. Simmer 30 minutes or until potatoes are tender. Salt and pepper to taste.
Saute onion, pepper and mushrooms with spices in oil and margarine until tender. Put shrimp in mixture and cook until very pink, about 15 minutes. Meantime, cook spaghetti according to package directions, then add all ingredients together. Serve with a tossed salad.
Mix ingredients well and pour into unbaked pie crust. Bake at 350° for 30 minutes or until golden brown.
Mix in double boiler top: sugar and flour. Stir in milk. cook over hot water, stirring constantly until thick (about 15 minutes). Add egg yolks, slightly beaten; cook 3 minutes and add butter; cool. Add vanilla. Spread into baked pie shell. Cover with meringue and bake until lightly browned.
Boil chicken until tender. Remove chicken from broth and let cool, then cut chicken into cubes. Boil the 10 cups of broth and add 4 cups of rice. Add salt to taste. When rice is cooked, lower heat to simmer, then add lemon juice and cubed chicken. Serve with saltine crackers.