HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast, sugar and salt in lukewarm water, then add 1/2 cup flour and make batter. Let rise 1/2 hour in warm place. Then beat egg and shortening and add to ingredients. Add remaining flour. Spoon batter into muffin pan. Let rise 30 minutes and bake at 400°. Batter should be thickness of cake dough.
Make the hamburger into small balls and put in soup. Boil all ingredients, except noodles, on medium low for 30 minutes. Add the noodles. Simmer for 30 to 45 minutes. If to thick, add more water or tomato juice.
Combine mayo, sugar, onion and vinegar for dressing. Fry bacon crisp and crunch up in salad. Add raisins. Let set 1 hour before serving.
Mix 1/2 cup sugar, the cinnamon and 1/2 cup walnuts. Place apples in bottom of a greased 9-inch Pyrex dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter; add dry ingredients, all at once, and mix until smooth. Pour over apples. Sprinkle with remaining walnuts. Bake at 350° about 50 minutes or until center is done. Cut in wedges. Serve with cinnamon-topped whipped cream. Makes 8 servings.
Mix all ingredients except butter until moistened. Melt butter in skillet. Drop mixture in hot buttered skillet by spoonfuls (as in pancakes). Brown on both sides. Makes 8 patties.
Preheat oven to 425°. Take several potatoes and wash well. Rub each one with olive oil, then place them on a cookie sheet. Sprinkle side up with salt and bake for 30 minutes, then flip the potatoes over, salt again and poke a few holes in them. Cook for 30 more minutes . . . and voila! I even eat the skin!
This is an old recipe that has been handed down for generations. It is a true recipe for making hominy.
Slice carrots; put in bowl and put all the ingredients over carrots. Let set in refrigerator overnight.
Melt margarine in 1 1/2 to 2-quart casserole dish. Mix all ingredients in order in recipe, except butter. Pour mixture into buttered casserole dish. Bake for 1 hour at 350°. Good hot or cold.
Stir together flour, pudding mix and baking powder; set aside. Combine egg, milk, melted butter. Add to dry ingredients. Mix well and spread out in greased 8 x 8 x 2-inch baking pan. Set aside. Drain peaches reserving 1/3 cup liquid. Chop peaches and put on top of batter. Beat together cream cheese, 1/2 cup sugar and peach liquid reserve. Pour on top of peaches in pan. Combine the 1 tablespoon sugar and cinnamon. Sprinkle over peaches. Bake at 350° for 45 minutes. Serves 9.
Cream margarine and sugar. Add eggs one at a time alternately with 2 cups flour. Mix well. Add vanilla and salt, blending well. Bake at 300° in greased and floured loaf pan, about 45 minutes.
In a small bowl, combine flour, cocoa and baking soda. In large bowl, beat 1 cup sugar, brown sugar and butter until fluffy. Add vanilla and eggs and beat well. Add flour mixture and blend well. With floured hands, shape about 1 tablespoon of dough around 1 Rolo caramel candy, for each cookie. In small bowl, combine nuts and sugar. Press one side of cookie in mixture. Place this side up and bake at 375° for 7 to 10 minutes. Drizzle melted white chocolate over cookies.
Grease a 13 x 9 x 2-inch baking dish with butter. Place boneless chicken breasts in greased pan. Slice up onion, mushrooms and tomato and place on top. Cover thoroughly with a small bottle of Italian dressing. Sprinkle on garlic salt. Bake at 400° for 45 minutes uncovered.
Boil potatoes; cool. Add onions, celery, green pepper, salt and pepper. Cut bacon into small pieces; fry to crisp. Remove from grease. Add flour to grease; stir until smooth. Do not let brown. Add vinegar and water. Bring to boil; let thicken. Pour over potatoes. Add bacon and mix well. Serve warm. Serves 8 to 10.
Mix chicken and celery soup and chicken broth. Heat and stir until smooth; add Veg-All. Mix well. Pour over chicken. Add water chestnuts and the chicken.
Saute vegetables in margarine (approximately 1/2 stick) until soft. Add shrimp (if fresh) until pink. Add all other ingredients and cook slowly for 3 hours. This soup freezes well.
Streusel Mixture: Mix by hand all ingredients until they form a crumbly mixture. Set aside.
Add first 4 ingredients, mix well with a good conscience. Pour into a deserving heart and bake in Christian surroundings until tender and not apt to fall apart. Serve warm, topped with 1 cup laughter and a heaping tablespoonful of caution.
Place pie filling in 9 x 13-inch greased pan. Cover with pineapple. Pour on dry cake mix and scatter nuts on top. Melt butter and drizzle over all. Bake 1 hour at 350°. Serve topped with whipped cream.
Mix all together and put in 9 x 13-inch pan. Top with bread crumbs. Bake in 350° oven for 1 hour and 15 minutes.
Mix all this with 3/4 bottle Italian salad dressing. Marinate overnight.
Have braunschweiger soft and add rest of ingredients. Mix well. Serve with crackers or party rye.
Mix margarine, soy sauce, onion, garlic and beans in a 1-quart casserole. Cover and microwave on High 3 to 4 minutes. Sprinkle with bacon.
Place all ingredients into sauce pan together and simmer slowly. To thicken, stir frequently.
Cream eggs and sugar. Add spices with flour. Add the soda in warm water. Add lemon. When mixed, add nuts, dates and raisins. Spread in a greased shallow pan and bake about 25 minutes at 350°. Cut when warm. Frost when cool.
Beat eggs and stir in milk, flour and all other ingredients. Drop from spoon in deep fat. Fry until brown. Serves 6 to 8. Serve with plenty of butter and syrup!
Dissolve yeast in warm water. Beat the eggs and add eggs, sugar and salt to the yeast mixture. Add melted shortening. (I prefer to use butter for the taste.) Add 2 cups of flour. Mix until smooth and add the rest of the flour. Mix well and put into a greased bowl. Place in refrigerator overnight.
Mix together until creamy and nongrainy, then add 2 cups plus 4 tablespoons sifted flour. Mix and add 12 ounce bag semi-sweet chocolate chips. Bake 7 to 8 minutes at 375°.
Preheat oven to 350°. Combine beef, pepper and onion in pan. Cook until meat is browned. Drain well. Cook macaroni as directed on box. Drain. Add soup and macaroni to beef. Add milk and catsup. Mix well. Fold in cheese. Pour into 2-quart casserole dish. Bake at 350° for 40 minutes, uncovered.
Saute onion, zucchini and pepper in oil until soft. Place in a bowl with drained kidney beans and peanuts. Mix. Wrap filling and a little Cheddar cheese in tortilla. Place in baking dish. Repeat with the rest of tortillas. Top with Cheddar cheese and chopped tomato. Bake at 350° until cheese is melted and tortillas are heated through. Serve with plain yogurt.
In a large mixing bowl, combine the Marshmallow Creme, peanut butter and vanilla. In a saucepan, heat the sugar and milk to a soft ball stage. (Use a candy thermometer.) Pour over peanut butter mixture and stir until well mixed. Spread in a greased 8 or 9-inch square pan. Cool, then cut into squares. Makes 64 one-inch squares.
Cook noodles until tender. Stir in cheese, onion, black pepper, oregano, chives and salt. Serve warm.
*Instant barley works, but does not taste as good. Boil less time for quick.
Heat oven to 400°. Mix cheese, margarine and Italian seasoning. Spread on bread. Place bread slices on a cookie sheet and bake 8 to 10 minutes or until lightly browned.
Add sugar, chocolate and milk. Cook on top of stove for 10 to 12 minutes. Remove from heat and add butter and vanilla. When cool, then beat. Spread over cool cake.
Mix together with a fork the cream cheese and butter or margarine. Mix flour in well with hands. Chill several hours or overnight.
Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in bowl and pour sauce over it. Cover and marinate in refrigerator for 30 minutes. Spray a nonstick pan with Pam and place on a burner set at medium heat. Add chicken and cook about 6 minutes on each side or until meat is fork-tender. Makes 4 servings, 130 calories each.
Cream butter and sugar in large mixing bowl; add egg yolks and beat well. In separate bowl, combine pecans and raisins and mix in about 1 cup of flour to coat. Add baking powder and salt to remaining flour. Gradually add flour to creamed sugars, butter and egg mixture, a cup at a time. Alternate with lemon extract until all flour and extract have been used. Then mix in pecans and raisins; stir well. (May take two mixing bowls to mix properly.) Beat egg whites until stiff peaks form. Fold into batter mixture.
Heat butter in 3 quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir in cereal and peanuts until well coated. Drop by tablespoonfuls onto waxed paper. Let stand at room temperature until firm, about 2 hours. Makes 2 dozen puffs (24 servings).
Put fruit and coconut in a large mixing bowl. Sprinkle dry Jell-O over fruit and blend. Add Cool Whip and marshmallows. Stir well. Cover and refrigerate for at least 1 hour. Garnish with mint or maraschino cherries. Serves 10 to 20.
Mix apples, apple juice concentrate, thickener and spice. Stir until apples are well coated. Add lemon juice, if desired, to keep apples light colored. Pour into pastry-lined pie pan and top with other crust or use pastry strips. Seal the edges and cut slits in top of crust. Bake at 425° for 40 to 45 minutes until golden brown. Serve warm or cold. This recipe is great for people who cannot have sugar. For diabetics, the exchange is 1 1/2 fruit, 1 bread and 2 fats. The calorie count is 220.
Chop tomatoes, cilantro, onion and peppers (remove seeds fo a milder taste). Add lemon juice and salt to taste. Make ahead, will mellow with time. Goes great with Margaritas in the summertime.
Brown beef in hot frypan. Add salt, pepper, bay leaf, thyme and 1 1/2 cups water. Simmer, covered, about 1 3/4 hours. Remove bay leaf. Add potatoes, carrots, celery and onion. Simmer, covered, until tender, about 20 minutes. Mix flour with 1/4 cup water until smooth. Add slowly to meat mixture, stirring, gently. Cook until thickened. Garnish with parsley.
Chop onion. In separate bowls, grate cheeses. Brown ground beef and drain. Add soup and olives. Salt and pepper. Simmer for 10 minutes. Empty enchilada sauce into shallow dish. Melt shortening and fry tortillas until soft. Dip tortillas into enchilada sauce and place in baking dish. Fill tortillas with meat mixture, onion and Jack cheese. Fold, packing side by side. Pour remainder of enchilada sauce over folded enchiladas and top with Cheddar cheese. Bake at 350° for 10 minutes or until cheese is melted. Can be frozen.
Cook macaroni according to directions and cool. Mix all ingredients together. You may also add mustard if you like.
Wash and core apples; do not peel. Cook until tender. Let stand until cool. Put apples through a food mill or colander and measure 1 cup fruit to 1 cup sugar. Cook 7 cups at a time. Add the nutmeg and cinnamon. Cook slowly for 1 hour, stirring often to keep from scorching. Test for doneness by putting 1 tablespoon apples in a dish and cool completely. If thickened, pour into hot jars and seal. Yields 5 to 6 pints.
Grease 12 (2 1/2 x 1 1/4 inch) muffin cups. Stir together flour, corn meal, sugar, baking powder and salt in a large bowl. Stir milk into mayonnaise in another small bowl. Stir milk mixture into flour mixture just until moistened. (Batter will be lumpy). Turn into prepared pan, filling each cup 2/3 full. Bake at 400° for 20 minutes or until golden; or bake in greased iron skillet in the oven at 400° for 25-30 minutes.
Melt margarine in boiling water. Add the rest of the ingredients and mix in a blender until thick.
Mix ingredients and mold, making a well in the center. At serving time, fill center with cocktail sauce. Serve with crackers. Serves 8 to 10 guests.
Mix sugar, shortening, molasses and egg together thoroughly. Sift flour, baking soda and ginger and/or cinnamon. Stir gradually into the shortening mixture. Roll into small balls with hands.
Prepare cake mix as directed on box. Grease and lightly flour 9 x 13-inch cake pan (do not use smaller). In separate bowl, cream the cream cheese, oleo and sugar. Set aside. Sprinkle all coconut on bottom of greased pan. Set aside. Pour cake mix over coconut and nuts. With teaspoon, dollop cream cheese mixture over cake mix. Bake at 350° for 30 to 40 minutes. Cream cheese will sink into cake as it bakes causing the cake to crack. Looks like a disaster, tastes like nuthin you've ever tasted.
Add milk to egg. Stir in instant onion and Cream of Wheat; let stand while	mixing	together tuna, lemon juice, salt, pepper and peas. Combine with Cream of Wheat mixture. Pour into greased loaf pan. Top with crushed cracker crumbs. Bake at 350° for 1 hour. Serve with cream sauce. Serves 4 or 5.
Preheat electric oven to 350°. Sift together flour, sugar, baking powder, salt and soda into bowl. Stir in nuts, milk and oatmeal. Add remaining ingredients. Stir only until blended. Do not overbeat. Some lumps should remain. Pour into 6 greased 6 ounce frozen juice cans. Bake at 350° for 30 minutes. Remove from oven and let stand 5 minutes. Remove from cans. Cool thoroughly. Wrap cooled bread. Store one day for easy slicing or freeze for later use. Spread top of each loaf with thin confectioners sugar frosting allowing some frosting to drip down sides. Top with red and green candied fruit. Makes 6 small loaves.
Chop cheese, corned beef and onion. Cook macaroni and drain. Add to cheese and corned beef. Mix milk and soup; add to mixture. Bake at 350° for 1 hour. Peppers may be added for color.
Cream the butter, cheese and sugar. Add eggs, one at a time. Add flour and vanilla. Pour into Bundt pan sprayed with Pam and sprinkled with granulated sugar. Do not preheat oven. Bake at 300° for 2 hours. Sprinkle sifted powdered sugar on top.
In large skillet, cook and stir ground beef until brown. Stir in remaining ingredients. Heat to boiling; cover. Simmer about 20 minutes, stirring occasionally until noodles are tender.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. Prepare and bake brownies, following package directions for original recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake 3 minutes longer.
Heat oven to 450°. Mix chicken or other meat, soup, vegetables and seasoning in ungreased 13 x 9 x 2-inch baking dish. Stir baking mix and milk until blended. Pour over vegetable mixture. Sprinkle with parsley. Bake 30 minutes or until crust is light golden brown. Makes 8 to 10 servings.
Mix butter and mustard. Brush over seasoned chicken. Bake at 400 degrees for about 20 minutes, basting occasionally until crisp and golden. Serve hot or cold. Serves 4.
Boil stew meat, onion, celery, bell pepper, garlic powder in water until tender. Add tomato sauce, beef broth, and salt and pepper. Cook until done.
Sift all dry ingredients. Add the rest. Bake at 350° for one hour.
Cream sugar, margarine and shortening together. Add eggs and beat. Add flour (a little at a time). Add flavoring. Fold in 7-Up. Pour into greased spring-form pan. Bake in oven at 325° for 60 to 70 minutes or until done.
Sift flour and salt together. Cream butter or margarine and confectioners sugar. Mix the 2 mixtures together. Blend in vanilla and almond extracts and the nuts. Form into very small balls. Bake on ungreased cookie sheet 25 minutes at 325° or until lightly browned. Roll in confectioners sugar while still warm. When they are entirely cool, roll again in confectioners sugar. This second rolling makes a prettier cookie.
Cook squash in boiling water until tender; drain well, then mash. Saute chopped onions in butter. Combine all ingredients except crumbs. Put in casserole dish; top with cracker or bread crumbs. Bake at 350° for 35 to 40 minutes.
Wash potatoes and cut into 8 wedges. Combine cheese and next 3 ingredients, mixing well. Dip potatoes in butter and arrange on lightly greased 15 x 10-inch pan. Sprinkle cheese mixture on potatoes. Bake at 375° for 40 minutes until brown.
Cream together butter, sugar, eggs and vanilla. Add salt, baking powder, baking soda and flour. Mix in oatmeal and nuts and chocolate chips. Mold into balls. Bake on cookie sheet at 400° for 6 to 8 minutes. Makes 100 cookies.
In a bowl, beat shortening, sugar, vanilla, water and eggs until mixture is light and fluffy. In a separate dish, mix flour with baking soda and salt, then blend into shortening mixture. Stir in nuts and chips. Bake in a lightly greased Bundt pan in a 375° oven for 35 to 40 minutes or until light brown.
Put popcorn and nuts in large baking pan (2 1/2-inches deep). I use aluminum throw away-bake turkey size. Spray pan with Pam. Bring to boil the margarine, sugar, corn syrup and salt. Boil 5 minutes without stirring. Remove from heat. Add baking soda and maple flavoring. Stir well. Pour over popcorn. Stir to coat popcorn. Bake 1 hour at 250°. Stir every 15 minutes. Cool. Store in metal cookie cans.
Mix all but white sugar and butter together. Pour into a greased loaf pan. Top with mixture of white sugar and butter mixed together. Bake at 350° for 45 to 50 minutes or until done.
Heat milk, water and butter in saucepan until very warm. Combine 3 cups flour, sugar, salt and dry yeast in mixing bowl. (If you use wet yeast soak in 1/3 cup warm water.) Add heated mixture and egg. Beat at high speed of electric mixer 2 minutes. Stir in enough remaining flour to make a soft dough. Turn out onto floured board and cover with a bowl. Let rest 10 minutes. Knead 8 to 10 minutes, or until smooth and elastic. Shape into a ball, place in greased bowl. Turn once to grease top. Cover and let rise in warm place free from draft about 45 minutes or until double in bulk. Grease 2 large baking sheets. Spoon out dough and shape into balls as desired (about 1 1/2 to 2 inch rolls). Place on sheets. Let rise until double in bulk. Bake in 350° oven for 15 to 20 minutes or until golden brown.
Cook, debone and cut chicken into bite size pieces. Cook broccoli according to package instructions. In large bowl, mix chicken, broccoli, soup and sour cream. Pour into 7 x 11-inch oblong dish. Sprinkle crackers over and pour melted margarine over crumbs. Sprinkle poppy seed over. Bake for 30 minutes at 350°.
Cook hamburger meat with onion. Roll hamburger mixture, beans and cheese in tortilla shells. It takes about a tablespoon each of the hamburger mixture, beans and cheese to each shell. Mix 1/2 can water with enchilada sauce; place enchiladas in baking pan, seam side down. Pour sauce over enchiladas and sprinkle with grated cheese. Bake 20 to 30 minutes at 400° until heated through and cheese melts.
Put rice, onion soup, mushrooms, water and margarine in casserole dish. Stir well. Cover and bake at 350° for 30 minutes. Stir and bake 30 minutes longer.
Stir and bring the first 4 ingredients to a boil over medium heat. Cook until thick and clear. Remove from heat. Add the Jell-O. Cool. Wash the raspberries in ice water and drain. Fill the shells. Pour cooled mixture over berries. Refrigerate. Cover with Cool Whip and decorate with fresh raspberries.
Peel cucumbers. Slice lengthwise or across. Take out seeds. Soak in lime water for 24 hours. Drain off lime water and wash real good, 2 or 3 times. Soak in cold ice water for 3 hours. Drain off the ice water real good.
Brown meat with onions and peppers. Mix cornmeal, salt, soda, milk, corn and eggs. Grease large cast-iron skillet with drippings. Heat skillet, then pour 1/2 of cornmeal mixture to cover bottom of skillet. Add meat mixture, cover that with cheese, then rest of corn bread mixture. Bake at 350° for 45 minutes.
Mix ingredients together. Drop by teaspoonful about 2 1/2-inches apart. Flatten a little. Bake at 350° for about 10 to 12 minutes.
Mix and put in unbaked shell. Bake at 325° until golden brown. Makes 2 pies.
Dissolve unflavored gelatin in 1 cup cold water; set aside. In a saucepan, bring 1 cup of water to boil. Add sugar and jello. Bring to boil; remove from stove. Add gelatin mixture. Stir and add 1/2 cup cold water. Pour into greased pan. Cut into squares.
In large saucepan, combine soup and mustard until blended. Add water, beer and pepper. Bring to boil. Add kielbasa; lower heat and simmer for 10 minutes. Before serving, sprinkle with Cheddar cheese. Makes 4 servings.
Bake cookie dough on pizza pan for 10 minutes and let it cool completely. Mix Cool Whip, cream cheese and powdered sugar. Spread over cooked dough. Cut into slices, then add fruit slices and keep refrigerated.
In a large skillet, put hamburger, onion, salt and pepper. Fry, breaking up meat as it fries. Cook. Add pork and beans, cinnamon, catsup and brown sugar; simmer. Good on small hamburger buns.
Cook beans, pork, onion, garlic, salt and pepper slowly for 2 hours. Add tomatoes, green pepper, sugar and hot sauce. Cook slowly for 3 more hours.
Drain salmon; reserve liquid. Add enough milk for 1 cup. Flake salmon. Combine all ingredients and pack in greased 8 x 4 x 3-inch loaf pan.
Combine in large bowl the flour, cornstarch, salt and sugar. Add raspberries and the lemon juice; blend thoroughly. Turn into pastry lined pan; dot with the butter. Place top crust over filling; seal and flute. Bake in hot oven at 450° for 10 minutes, then reduce oven to 350°. Continue baking for 30 to 35 minutes.
Mix all ingredients. Use 2 to 3 tablespoons to one cup boiling water.
Toast the ramen noodles and the slivered almonds on a cookie sheet for 3 - 4 minutes in a 350 oven. Add to the slaw and the onions (which have been chopped). Toss together. Add the dressing just before serving and mix together with salad.
Combine cream cheese and apple cider until smooth and creamy. Blend in well grated apple; stir in chives and salt to taste. Chill. Serve with carrot and celery sticks, radishes, apple wedges or crackers as desired.
Brown meat lightly. Add vegetables, bell pepper and celery and finish browning meat. Add rest of ingredients. Simmer at least an hour for best flavor.
Peel carrots; cut into strips lengthwise. Cook, uncovered, in boiling salted water until tender. Place in shallow baking dish. Melt butter, stir in sugar and flour. Gradually add orange juice and nutmeg. Cook, stirring constantly, until mixture thickens. Pour evenly over carrots. Garnish with orange slices, if desired.
Combine all ingredients in a large non-stick skillet and simmer gently, 15 to 20 minutes, or until eggplant is tender. Serve immediately.
Skin chicken; boil in broth. Take chicken off bone. Skim fat from broth. Add both corns and parsley.
Roll out each biscuit very thin. Place on a cookie sheet (sprayed lightly with Pam). Spoon sauce over each biscuit. Add three pepperoni pieces and then add cheese on each biscuit. Bake at 425° for about 8 minutes.
Mix sugar and cornstarch together. Add lemon juice and orange and pineapple juices; boil for 1 minute. Set aside. Dice apples; mix all together and chill. Serves 12 to 16.
Combine all ingredients and mix well. Pour into greased and floured mini loaf pans (six). Bake at 350° for 40 to 45 minutes.
Combine all ingredients in saucepan. Cook, uncovered, over low heat for 45 to 60 minutes, stirring (OFTEN). Chill.
Combine cabbage and uncooked green peas in a bowl. Place nuts in a shallow pan and roast at 300° until lightly browned. Let cool. Combine rest of ingredients and mix into salad. Add nuts just before serving. Serves 3 to 4 people.
Combine pumpkin, bread mix, egg and raisins. Stir until moist. Spoon into greased medium muffin cups, filling about 2/3 full. Sprinkle tops with sugar and cinnamon. Bake at 400° for 15 to 20 minutes or until golden brown. Serve warm. Yields 30 muffins. May be frozen.
Cream butter and sugar together. Add eggs, one at a time. Beat after each. Add 2 cups flour, then sour cream. Add vanilla. Bake at 300° for 1 1/2 hours in a 10-inch tube cake pan.
Beat eggs about 1 minute. Add milk and melted butter; mix well. Add 1 cup of flour and beat 30 seconds. Pour batter into a well buttered, ovenproof, 12-inch skillet. Bake at 425° for 20 minutes, until batter has risen and edges are golden brown. Sprinkle with powdered sugar, cut into wedges and serve immediately.
Combine all ingredients; beat for 4 minutes. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 40 to 45 minutes. Cool and frost.