HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put flour into large pan; form it outward to the edge so as to make it look like a bowl. Dissolve dry yeast in 3/4 cup warm water (deduct warm water amount from total liquid in the recipe). Melt 5 tablespoons shortening in separate pan. Pour 1 1/2 quarts warm water in bowl, less that used in yeast. Add 1/2 cup sugar. Mix until dissolved; add salt until it no longer tastes sweet. Pour the water into the pan of flour. Pour in the melted shortening. Add the dissolved yeast. With your hand, start to mix the flour. Mix until sticky. You will have to add more flour until it is no longer sticky.
Add all ingredients; simmer for 20 minutes. Good over chicken, spareribs or hamburg barbecue.
Place cubes in buttered 9 x 13-inch baking dish. On top of bread, layer onion, ham and cheese. Beat eggs, milk and seasonings together. Pour over ingredients in dish. Bake at 350° for 45 to 50 minutes. Serves 8.
Simmer onions and drippings 20 minutes until onions are clear. In a separate bowl, mix remaining ingredients. Simmer together with onions and drippings for 30 to 40 minutes.
Boil peppers until tender. Mix everything together. Stuff into peppers. Bake at 350° for about 1 hour. Makes 6 servings.
Measure into mixing bowl the warm water. Add, stirring to dissolve, the yeast. Stir in the milk, sugar, salt, eggs, shortening and flour; mix well. Turn onto well floured board and knead. Put into greased bowl; let rise until double in size. Punch down; let rise again. Roll into rectangle as for cinnamon rolls. Spread with Honey Filling. Slice into 1-inch pieces and place in muffin tins. Place more Honey Filling on each bun as they bake. These should not get real brown.
Bring milk to boiling point. Add grated cheese, pimiento and other ingredients to hot milk. Stir to blend. Remove from heat; add salt to taste. Store in refrigerator. Use as needed.
In a large skillet coated with nonstick cooking spray, saute rice until brown. Add broth and garlic. Bring to boil. Reduce heat; cover and simmer for 40 minutes. Stir in broccoli, salt and pepper. Cover and cook 5 minutes.
Dissolve sugar in oil. Add eggs (one at a time; blend each in well). Add dry ingredients; carrots last. Bake 30 to 40 minutes in 9 x 13-inch or 10 x 15-inch greased pan. Don't overbake. Bake at 350°.
Prepare bread crumbs by toasting in a 325° oven for 20 minutes or until light brown. Place fat, onion and celery in a skillet and saute until onion is transparent. Pour over toasted bread crumbs. Add remaining ingredients and mix well, using a fork. Place in a greased pan and bake at 350° for about 30 minutes.
Mix all items together and put into a greased casserole dish. Bake for 40 minutes at 400°. Remove from oven. Add topping.
Combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half the mixture into a 2-quart casserole dish. Sprinkle with 2/3 cup onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes at 350° or until hot. Top with remaining onions and cheese. Bake 5 to 7 minutes longer. Serves 6.
Pour the milk in a large saucepan. Sift the sugar on top of the milk. Heat at medium-high, stirring constantly to help melt the sugar. When the sugar has completely melted, continue to heat until a slow boil occurs and some slight scorching is evident. Be sure to continue stirring to prevent burning on the bottom. Remove from the heat and add in the peanut butter, marshmallow cream and margarine. Mix well. Pour into a buttered dish and let cool before cutting.
Combine milk, cream cheese, butter, salt and pepper in a saucepan. Cook over low	heat, stirring constantly until cheese melts. Add corn. Heat until warm.
Mix celery, rice, water and soups in a 9 x 13-inch pan. Lay the chicken pieces on top. Sprinkle the soup mix over the chicken. Bake 1 1/2 to 2 1/2 hours, depending on how dry you want the rice mixture to be. Makes 4 to 6 servings. Bake at 350°. Do not open oven during baking.
Combine cake mix, oil and eggs. Stir in chips and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake at 350° for 8 to 10 minutes or until centers are just set. Let stand 2 minutes; remove to wire racks. Makes 3 1/2 dozen.
Mix together with potato masher or hands. Roll into balls or bars and freeze on foil covered cookie sheet. Melt chocolate chips and 1 large Hershey bar in double boiler. Dip balls in chocolate. Place back on foil; add walnuts to top while chocolate is still warm. Put back in freezer until set, then in airtight containers. I usually double this recipe because a can of Eagle Brand milk is one cup.
Puree first four ingredients in blender. Pour into a large saucepan and add remaining ingredients. Heat and serve. Serves 4.
Combine first 3 ingredients for crumb mixture. Reserve 1 cup. Put into 13 x 9-inch pan. Bake at 350° for 12 to 15 minutes. Mix the rest of the ingredients with mixer. Add to baked crumbs; put leftover cup of crumb mixture on top of cheese mix and bake at 350° for 25 more minutes.
Cream sugar and margarine. Add eggs, then vanilla. Add flour and baking soda, a little at a time. Fold in mashed bananas lightly, then chopped nuts. Put into 2 or 3 greased loaf pans. Bake at 350° for 45 minutes, or until center top is no longer soft, but set.
Beat together the oil, sugar, eggs and vanilla. Sift together 2 cups flour, salt and baking soda. Add dry ingredients, beating well after each addition. Stir in apples. Combine walnuts and 1 tablespoon flour; stir into batter. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour. Cool; spread with the following topping.
Scald 1 cup of milk. Mix dry ingredients with remaining milk. Add to hot milk and cook until custard coats one spoon, about 15 minutes. Add butter and vanilla. Stir to blend. Remove from heat. When partially cooled, pour into baked pie shell. Chill thoroughly before serving. Contains 81 calories per serving.
Melt chocolate and butter. Mix flour with baking powder and salt. Beat eggs well. Beat in sugar. Blend in chocolate and vanilla. Mix in flour mixture; spread in greased 8-inch square pan. Bake at 350° for 25 minutes.
Soak the yeast in 1/4 c. warm water, sift together the flour, sugar, salt, soda and dill seed. Make a hole in center of the flour mixture, add the cottage cheese, egg, butter and yeast. Mix ingredients thoroughly and let dough rise in a warm place until doubled in size. Shape into 2 loaves and place on cookie sheet. Let rise again and bake at 350° for 35 min. After loaves are removed from the oven, butter the top and sprinkle with salt.
Cook chicken breasts. Cool and debone. In a large cooking pot, put oil. As oil gets hot, add flour slowly to oil, making a brown roux. Add onions, bell pepper and celery. Cook until soft. Put chicken back in pot. Add 1 gallon of water. Cook slowly for 1 hour. Season to taste. Add parsley and onion tops (optional). Serve in soup plates over rice. Serve, also, with garlic French bread.
Bake cake according to package directions in a 13 x 9-inch glass pan. While cake is hot, poke holes in cake and pour over the cake in a ribbon fashion the cream of coconut and sweetened condensed milk. Let cake cool in refrigerator. Use one carton Cool Whip for icing and top with coconut.
Preheat oven to 350°. Grease 8-inch square pan. Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa. Stir in milk and vanilla. Spread evenly into pan. Mix 1/3 cup cocoa and 1/2 cup sugar. Sprinkle over batter. Pour hot water over. Do not mix. Bake 40 minutes.
Mix. Pour cream cheese mixture on top of cake mixture and bake for 55 minutes at 325°. Let cool completely before cutting.
Mix yeast and warm water in bowl. In another bowl, beat egg, sugar and shortening together; mix well. Add cold water and mix with yeast. Add flour and salt and mix well. Place in greased bowl; grease top. Cover and store in refrigerator overnight. Take out amount you want to use. Flour and roll out. Cut biscuit size. Let rise 2 to 3 hours. Grease top with butter. Bake at 400°. Remaining dough must be used in 3 days. May be baked at one time and frozen.
Heat sugar, butter, corn syrup and salt over medium-high heat until boil, stirring constantly. Then cook 5 minutes, stirring occasionally. Remove from heat; stir in soda. Pour over corn and nuts. Mix thoroughly, then bake 1 hour in 200° oven, stirring every 15 minutes.
Cream the butter, shortening and sugar until light and fluffy. Add extracts. Beat eggs until light and lemon colored. Add sifted together flour, baking powder and salt to creamed mixture alternately with milk. Spoon mixture into greased and floured 10-inch tube pan lined with greased brown paper (optional). Bake in a 325° oven for approximately 1 1/2 hours or until done. Add glaze, if desired, or cool in pan before turning out on a cooling rack.
Flute the edge of pie crust to make a high rim; set aside. In skillet, melt butter over medium heat. Add eggplant. Cover; cook 5 minutes. Remove eggplant; set aside. Add beef, onion and garlic to skillet. Cook, stirring often, until meat is browned, 5 to 7 minutes. Drain fat from skillet. Add tomato sauce, celery leaves, parsley, oregano and pepper to skillet. Cook over medium heat, stirring constantly, 5 minutes. Stir in eggplant. Remove skillet from heat; cool slightly. Preheat oven to 375°. Spoon mixture into pie crust. Bake 45 minutes or until pie is golden brown. Sprinkle cheese over surface. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes. If you enjoy pizzas, you will enjoy this pie!
In a 4-quart pot, combine first 14 ingredients. Bring to a boil over high heat. Cover; reduce the heat to medium and simmer for 20 minutes or until the vegetables are tender. Stir in the pasta. Cover, uncovered, for 5 minutes or until the pasta is tender. Serves 4.
Mix all ingredients together. Put into a greased 9 x 13-inch pan and bake at 375° for 30 minutes.
*Tip: If currant jelly is not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted.
Combine ground beef with other ingredients. Sprinkle with garlic powder and minced onion. Roll into balls and broil in oven, turning until all sides are browned.
Cook meat and drain. Mix in dry taco mix. Set aside for 2 hours. Mix remaining ingredients except lettuce, Doritos and dressing. Add just before serving. Refrigerate leftovers.
Mix brown sugar, white sugar and sour cream. Let it come to hard boil and put in pecans and vanilla. Pour on wax paper, sprayed.
Line bottom of a 9 x 13-inch dish with crackers. Pour pudding over crackers. Spread sliced bananas over pudding. Cover with Cool Whip. Spread strawberries over Cool Whip. Spread pineapple over strawberries. Sprinkle with coconut.
Rinse, drain, crumble and measure tofu. Put into bowl and add next three ingredients. Mix together well with hands.
Cook chicken breasts (boil) until tender. Combine deboned chicken, Veg-All and cream of chicken soup in large mixing bowl. Add thickened gravy, mix. Pour into 2 pie crusts. Use other 2 pie crusts for top crust. Place on top of pies. Brush tops with butter. Bake at 350° for 45 minutes. (Freezes well. Freeze before you cook.)
Measure the flour in a 4-cup measuring cup and thoroughly mix in the baking soda, cinnamon, cloves, mustard, pepper and ginger. Set aside. In a large heavy saucepan, melt the butter. Remove from heat and add the sugar, molasses, coffee and eggs, beating with a whisk until smooth, and beat in the boiling water. Pour batter into a greased and flour-dusted 9-inch square baking pan. Bake in a preheated 375° oven for 45 minutes, until a tester inserted in center comes out with just a few crumbs clinging to it. Cool in pan on rack for 10 minutes. Invert, remove from pan and cool completely right side up. Serve warm or completely cool with ice cream or whipped cream.
Mix oil, sugar and eggs. Add zucchini and vanilla. Mix dry ingredients together and add to first mixture until well blended. Bake at 350° for 45 to 55 minutes (until center is done) in 2 loaf pans or 1 (11 x 13-inch) pan.
Sift dry ingredients and set aside. Cream Crisco until soft. Add sugar slowly and beat until creamy. Add eggs one at a time. Add vanilla and mix at low speed. Add flour mixture and milk alternately. Bake at 325° for 1 hour.
Beat eggs, sugars, cinnamon, nutmeg, ginger and salt in large mixing bowl. Blend in sweet potatoes. Gradually stir in milk and half and half. Pour into unbaked pastry shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake 20 minutes longer. Sprinkle Praline Topping over surface of pie. Continue baking 25 minutes or until knife inserted near center comes out clean. Makes 8 to 10 servings.
Heat olive oil in large saucepan over high heat. Add onion and garlic and saute 1 minute. Add coconut milk and curry paste and cook, stirring constantly for 3 minutes. Add lime leaves, basil and fish sauce; bring to boil. Add squash, cream, red bell pepper and flour/water mixture and return to boil. Reduce heat to low and simmer until sauce is thick, about 15 minutes. Add shrimp. Bring to boil; let boil 2 minutes. Transfer curry to a bowl. Garnish with basil and serve with white rice.
Brown meat, add onions. Mix Worcestershire sauce, catsup and chili powder with meat. Salt and pepper to taste.
Mix eggs, one at a time, with sugar; add milk, then add one box vanilla wafers and add coconut. Bake at 325° for 1 hour and 30 minutes (Bundt cake pan, greased and floured).
Brown beef, onion and pepper. Add other ingredients. Cook 25 or 30 minutes until rice is tender.
Preheat oven to 350°. Grease a 1 pound loaf pan, Bundt pan or muffin tins. Cream sugars and butter. Blend in eggs. Sift together flour, baking powder, salt and cinnamon. Add to batter. Combine buttermilk and soda and add to batter. Add mashed bananas, vanilla and nuts (if desired). Pour into prepared pan and bake approximately 1 hour, until toothpick in center comes out clean. If making muffins, baking time is 15 minutes.
Drain and seed peppers. Cut into lengthwise slices and line bottom and sides of a 9-inch pie plate. Press grated cheese in plate over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. Bake at 350° for 25 to 30 minutes. After removing from oven, slice into small wedges. Leave in pie plate and serve as finger food.
Combine first 4 ingredients in bowl. Add nuts and coconut, mixing well. Blend 1 cup butter and 1/3 cup cocoa together in bowl. Stir in dry ingredients with eggs, mixing well. Pour into 9 x 13-inch baking dish. Bake at 350° for 35 minutes. Spread Marshmallow Creme over hot cake. Combine remaining ingredients and 1/3 cup cocoa and 1/2 cup butter in bowl, mixing well. Spread over cool cake. Yields 24 servings.
Combine all ingredients, except milk, in a microwave dish. Add enough milk to cover. Don't cover with lid. Bake in microwave on high for 10 minutes. Stir as it cooks.
Mix all ingredients together and chill. Keeps in refrigerator up to 2 weeks.
Cook bacon in skillet until crisp. Remove from pan. Drain well, reserving drippings in pan. Crumble bacon and set aside. Heat drippings in pan; add frozen potatoes. Cook over low heat until underside is crisp and lightly brown. (Do not turn over.)
Mix well and put in 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
We once had a young horse that Darrel trained to run under the roof of the open end of the barn. This was while we lived up on Grandma and Grandpa Kimbrel's place. Well, he would let our friends ride and neglect to tell them to duck when they got to the barn. That was about the same time that he took each of us out to the patch, one at a time, to eat the "first" ripe watermelon. It took us a couple of years to catch onto to that one.
Combine all and cook slowly in crust for 30 to 45 minutes. Can be topped with meringue.
Mix first two ingredients in blender. Remove from blender and stir in vanilla supplement. Let chill.
To make dressing, use a blender container. Combine oil, sugar, onion, vinegar, mustard and celery seed. Cover and blend until smooth. Keep covered and chill. In a skillet, fry bacon until crisp; drain and crumble. In a large salad bowl, combine spinach, mushrooms, eggs and bacon. Pour dressing over salad; toss lightly.
Spread 7 graham crackers in a 9 x 13-inch Pyrex dish. Prepare pudding using only 3 cups of milk. Fold in 8 ounces of Cool Whip. Add well drained pineapple. Spread half of pudding mixture over graham crackers. Add 7 more graham crackers and spread remaining pudding mixture over top. Add 7 more crackers. Spread remaining Cool Whip over top. Can top with chopped pecans and cherries. Serves 12.
Mix oleo, brown sugar, vanilla and eggs by hand. Add eggs in 3 parts and then pecans. Spray jelly roll pan with Pam. Bake at 350° for 20 to 25 minutes.
Beat the yolks of eggs with two cups of sugar. Stir in gradually 1 cup of sifted flour and the whites of 4 eggs, beaten stiff, then a cup of sifted flour in which two teaspoons of baking powder has been stirred and lastly, a scant teacupful of boiling water, stirred in a little at a time. Flavor and add salt. However thin the mixture may seem do not add any more flour. Bake at 350° for 25 minutes, then 375° for 10 minutes.
Melt butter in saucepan. Add onion and garlic and cook over low heat for about 5 minutes. Add remaining ingredients except cola beverage and simmer for about 20 minutes. Remove from heat and add cola. This sauce is excellent for meats and poultry. Great for Memorial Day or the 4th of July.
Mix all together and blend in butter; put on top of sweet potatoes and bake at 375° for 20 minutes.
Trim fat from pork. Cut pork into matchsticks (1/8 x 2-inch slices). Toss pork, 1 tablespoon oil, cornstarch, salt, 1 teaspoon soy sauce, sugar and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut green onions into 2-inch pieces. Cut green pepper, carrots, and bamboo shoots into 1/8-inch strips. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1/4 cup oil; rotate wok to coat side. Add pork, ginger root and garlic; stir-fry until pork is no longer pink. Add green pepper, bamboo shoots and carrots; stir-fry 1 minute. Stir in green onions, 1 tablespoon soy sauce and chili paste. Makes 5 servings.
Mix first 4 ingredients. Cook in microwave on high 2 minutes. Stir and cook 2 more minutes. Add 1/2 tsp baking soda and 1 tsp. vanilla.
Tear and shred lettuce; place in the bottom of serving dish. Layer the fresh vegetables. Set aside. Mix sour cream, mayonnaise and sugar. Spread over top of the vegetables. Sprinkle the peas over the dressing and cover with cheese and Bac*Os. Refrigerate overnight.
In heavy saucepan, melt chocolate chips and margarine. Add sugar gradually; stir in milk and bring to a boil. Reduce heat. Boil gently for 8 minutes. Watch, as it burns easily. Makes 1 1/2 cups (8 servings). Use on ice cram.
Fill gallon jar with dry mixture. Add a little water; mix well. Add pineapple juice, lemon juice and water to fill the jar. Makes 1 gallon. Fills 30 punch cups.
Saute onion and celery in butter. Mix all ingredients together and put into casserole dish. Crush Ritz crackers and melted butter and spread on top. Cook at 375° for 30 minutes.
In a saucepan, heat water to boiling. Stir in all at once the oil, salt, alum and flour. Stir until it forms a ball. Cool a bit and knead until it's smooth. Add food coloring and/or flavoring, if desired. Keeps for weeks when stored in a tightly covered container.
Bake biscuits as directed. Combine soup, milk and onion in saucepan. Cook until smooth. Fold in celery, tuna and vegetables. Cook until heated through. Spoon over biscuits.
Mix meat with parsley, garlic, oregano, salt, pepper, onion and Parmesan cheese. Shape into 4 patties. Grill over hot coals. Top each burger with Mozzarella cheese when meat is cooked through. Remove when cheese is just melted and place on buttered, toasted Italian bread.
Set oven at 375°. Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup and melted margarine. Stir in pecans. Pour mixture into unbaked pie shell. Bake 35 to 40 minutes.
Brown meat in hot fat. Add vegetables. Cook until vegetables are tender. Add remaining ingredients; mix well. Cover and simmer 20 minutes. Serve on toasted buns.
Place beef in a crock-pot. Add mushroom soup. Cook overnight on low. Serve over mashed potatoes or over toast.
Boil and debone fryers. Simmer onion, celery, bell pepper and garlic in broth. Heat soups, tomatoes and pimentos together. Boil spaghetti in broth until tender. Mix all together. Put in very large casserole dish. Top with cheese. Bake at 400° for 30 to 40 minutes.
Place in casserole in order given. Cover beef with 4 slices bacon strips. Bake 1 hour, covered, and 1/2 hour, uncovered, in 350° oven. Use 2-quart casserole.
In buttered baking dish, layer chicken, sauerkraut and Swiss cheese. Pour dressing over top. Cover with foil. Bake at 325° for 1 hour.
Cream sugar and butter. Add eggs. Beat until fluffy. Mix in apples and carrots. Sift dry ingredients together and add to creamy mixture. Bake in greased 13 x 9 cake pan at 350° for 30 to 40 minutes.
Cut breasts in small pieces. Melt oleo or butter in saucepan. Add about 1 tablespoon of garlic chips to the bread crumbs and also 3 to 4 tablespoons of oregano to bread crumbs. Season with the salt and pepper.
In a bowl, cream together margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake in a preheated 350° oven for 25 minutes. Frost layers and top with a cream cheese frosting.
Mix spaghetti sauce and sweet and sour sauce in crock-pot. Add meatballs. Cook several hours (at least 2 to 3 hours) on low setting. Cooking longer is better.
In a bowl stir until dissolved about 2 minutes. Pour into 9/13 cake pan.
In a large bowl, thoroughly mix turkey, onions, celery, red peppers, tomato paste, garlic and black pepper. Form 12 patties. Grill, broil or saute in a nonstick frying pan. Serve in rolls with lettuce and tomatoes. Serves 12.
Prepare cornbread as directed on the package. Cook and crumble. Add bacon and chopped vegetables. Stir in mayonnaise. Chill until served. It's better if made a day ahead and kept in the refrigerator overnight.
Mix ingredients well until blended. If sticky, add confectioners sugar until of a consistency to work with. After children make their sculpture, they can eat it.
Boil first 5 ingredients together. Remove from heat and add remaining ingredients. Plop onto waxed paper and let cool slightly. Keeps really well in the freezer.
Heat soup. Add cream cheese, mayonnaise, salt, celery and onion. Stir well. Add shrimp. Pour into molds and chill. You can use mushroom soup and crab instead of tomato soup and shrimp.
Peel, cube and cook eggplant until tender. Drain and add salt and pepper. Mash tomatoes and onions; combine with eggs and cornbread. Add to eggplant. If mixture is too thick, add a little milk. Pour into buttered dish and top with grated cheese. Bake at 375° for 30 minutes until done.
Put raisins, currants, margarine and water in saucepan. Bring to a boil and boil for 5 minutes. Remove from heat. Add sugar, baking powder and flour. Lastly, add eggs and beat well. Pour mixture into two 1-pound loaf tins or one 2-pound loaf tin or any old tin, greased and lined. Bake at 350° for 1 hour and 20 minutes for 2-pound tin, 40 minutes for 1-pound tin. Cool in tins; turn out on wire rack.
Cut meat into bite-sized cubes. Combine remaining ingredients; pour over beef cubes and let stand at room temperature one hour or in refrigerator several hours. Thread cubes of meat onto a skewer. (Pineapple chunks may be alternated with the beef cubes.) Broil about 3 inches from heat 10 to 12 minutes, turning once, or cook over grill or hibachi. Serve hot as an appetizer or with rice as a main course.