HumbleIntelligence/food-ner-1-Million huggingface dataset:
Proof yeast in warm water for 5 minutes. Add biscuit mix, 1 tablespoon sugar and egg. Stir well. Knead dough on floured surface until smooth. Place in buttered bowl. Turn to grease top and chill 8 hours. Punch dough down and turn into greased 14 x 9-inch baking sheet. Roll dough out to fit sheet. Combine cream cheese, sugar and lemon juice. Beat together until smooth. Spread mixture 2 inches wide down the length of the dough. Make 3-inch cuts in dough at 1-inch intervals along the edges. Fold and overlap strips diagonally to make a braid. Cover and let rise in warm place until doubled in bulk. Bake 20 minutes at 350°. Remove from oven and spoon preserves down the center. Return to oven for 5 minutes to melt. Cool 10 minutes before serving.
Stir eggs with fork; add orange juice. Dip chicken wings into mixture and roll in flour.
Whip evaporated milk until thick (before using evaporated milk be sure it is real cold). Beat egg whites until foamy. Gradually add sugar to egg whites, beating until stiff. Add lemon juice, then strawberries. Beat at high speed with mixer until thick. Fold in evaporated milk. Put in glass cups and freeze. Ready to eat any time.
Wash and drain spinach; fry bacon and drain. Crumble the bacon in small pieces and put it in the spinach. Slice eggs and add to the spinach.
Dissolve gelatin in boiling water. Add lemon juice and let stand until partially thickened. Whip gelatin until light and fluffy. Fold in whipped cream, angel food cake pieces and sliced strawberries. Chill until firm.
Preheat oven to 400°. Combine tuna, celery, salt, onion, eggs, green pepper, mayonnaise, lemon juice and all but 2 tablespoons of bread crumbs. Mix lightly. Turn into unbaked pie shell. Sprinkle with the reserved bread crumbs and cheese. Place on solid cookie sheet. Bake 25 minutes or until firm and brown.
Mix together all but crackers. Pour over crackers. Stir to coat. Place in a 200° oven 15 to 20 minutes. Shake every few minutes.
Roast pecans in butter 15 minutes in a 300° oven. Melt the cream cheese in a bowl in microwave on Medium (50%) for 3 to 5 minutes. Mix in sugar with beater. Stir in nuts and vanilla. Pour into buttered 8 x 8-inch pan. Store, covered, in refrigerator.
Trim fat from roast. Cut roast, as necessary, to fit into a 3 or 4-quart electric crock-pot. Combine remaining ingredients and pour over the meat. Cover and cook on low heat setting for 11 to 12 hours or until meat is very tender. Remove meat and use two forks to shred meat; discard bay leaves, fat and bones. Serve on buns (French rolls are great with this). Strain meat juices; skim off fat juices. Serve juices with sandwiches for dipping. Makes 8 to 10 servings.
Mix all ingredients together and cook to firm ball stage. Beat well and pour on cake. This is a simple, easy caramel icing. No more burnt sugar to make caramel.
Preheat oven to 350°. Stir together flour and brown sugar in bowl. Cut in margarine until mixture resembles coarse crumbs. Knead mixture until well blended. Press onto 1/2-inch up sides of 10-inch tart pan with removable bottom. Bake for 15 minutes or until golden brown. Cool.
In a large bowl combine all ingredients, except the cheese. Spoon mixture into greased 2-quart casserole. Bake uncovered at 400° for 15 minutes. Top with cheese. Bake 5 minutes longer until lightly browned.
Mix first 5 ingredients in pan. Cook until thick, about 8 minutes, stirring over low heat. Cool slightly. Place nuts and rice cereal in a large bowl. Add date mixture and mix well. With buttered hands, form into tiny balls. Roll in coconut, finely chopped nuts or granulated sugar. Yield: 2 to 3 dozen.
Cream the shortening, sugar and egg. Stir flour, soda, cinnamon, cloves and salt together. Add to the creamed mixture. Combine the molasses and water; add to the rest of the ingredients. Bake in 8 x 8 x 2-inch greased and floured pan. Bake at 350° for 20 to 30 minutes. This is good served with raisin sauce or lemon sauce.
Cut corn off the cob, scraping ears. Add sugar, flour, salt and pepper. Blend in beaten eggs, butter and milk. Bake in greased casserole dish at 325° for about 1 1/2 hours. Serves 4.
Mix brown sugar, thick cream and butter in saucepan and boil until thick. Mix well milk, flour and eggs and pour into first mixture, stirring constantly. Makes 2 pies.
Mix cream of celery soup, tuna together and heat. Pour over cooked rice and serve. Serve with salad and hot bread.
Mix all ingredients except chili powder. Sprinkle chili powder on balls. Makes 2 large balls.
Combine 1st 5 dry ingredients in mixing bowl. In separate bowl combine carrots, apples, raisins and walnuts. Stir in eggs, oil, vanilla and coconut. Add this mixture to dry ingredients until thoroughly moistened. Pour into muffin tin sprayed with no stick spray. Bake at 375° for 18 to 25 minutes.
Cream margarine and sugar. Add eggs and beat well. Mix soda and mangos; add to creamed mixture. Sift together all other ingredients and add to mixture. Grease and flour pan. Use either tube pan, 2 loaf pans or Bundt pan. Bake for 1 hour and 15 minutes at 350°.
Grease Bundt or tube pan and dust with powdered sugar on the bottom of pan. Sprinkle chopped nuts also in the bottom of the pan. Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Stir icing into cake batter and mix well. Pour batter into pan on top of pecans and powdered sugar. Bake at 325° for about 55 minutes or until done. Let cool for at least 20 minutes before turning onto cake plate.
Beat cheese and butter together until creamy, then gradually add flour. Add pepper and mix well. Take about 1 teaspoonful of dough and mold around each olive. Bake on cookie sheet at 400° for about 15 minutes.
Layer peppers, onions, tomatoes and chicken on bottom of 9 x 12-inch baking pan. Season chicken as you like. Repeat chicken, peppers, onions and tomatoes. Cover lightly with foil. Bake at 375° to 400° for 1 hour. Great on the grill.
Preheat oven to 400°. Mix yogurt with oatmeal; let stand 1 hour. Cream margarine with sugar. Beat in egg and oatmeal mixture. Combine dry ingredients; add to oatmeal mixture. Stir in raisins. Bake 20 to 25 minutes. Makes 12 muffins.
Mix rice with melted butter or margarine in crock pot. Add all remaining ingredients except sliverd almonds and 2 Tbsp. green onions. Stir well. Sprinkle reserved almonds and green onions over top. Cover and cook on low heat 7-9 hours or on high for 3-4 hours.
Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans; stir until blended. Pour into 2 loaf pans, approximately 5 x 9-inches in size, that have been well-greased and floured. Bake at 325° for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan. Makes 2 loaves.
Mix the dry ingredients together. Combine the egg, milk and oil in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir quickly, just until moistened. Gently stir in the blueberries. Fill greased muffin pan 2/3 full. Bake at 400° about 25 minutes. Makes 12.
Mix together ingredients in a large bowl. Preheat oven to 400°. Make into small balls. Put sausage balls on glass baking dish. Spray Pam on dish. Bake for 25 minutes, turning over to brown both sides. Drain on paper towels and serve warm.
Grease 8 x 8 x 2-inch baking pan. Preheat oven to 350°. Melt butter and chocolate. Remove from heat. Stir in sugar. Add eggs and vanilla, beat lightly just until combined (don't overbeat or brownies will rise too high). Stir in flour and "optional" ingredients. Spread batter in pan. Bake at 350° for 30 minutes. Cool. Cut in bars.
Mix and make into balls about the size of a nickel. Place on cookie sheet and bake at 400° for 10 to 12 minutes.
Put all ingredients in a gallon jug. Shake well. Fill glasses with ice (add vodka, if desired). Add celery stalk, lemon, salt and pepper. Serve.
Cream sugar and butter together. Add egg and beat well. Combine flour and baking powder. Add to creamed mixture alternately with milk. Put in muffin pans and bake at 375° for 15 to 20 minutes.
On cutting board, cut liver into 1/4-inch strips. On waxed paper, coat liver with flour. In 12-inch skillet, over medium-high heat, in hot salad oil, cook liver about 3 minutes or until brown, stirring frequently. Add onions and soy sauce. Reduce heat to low; cover and simmer about 10 minutes or until onions are tender-crisp and liver is tender, stirring occasionally. Makes 4 servings.
Mix together all ingredients and cook, uncovered, for 45 minutes to 1 hour. (The amount of jalapenos may be varied to taste.) Stir occasionally to prevent sticking. Pour into hot jars and water bath 35 minutes. Makes 8 to 10 pints.
Prepare pudding mix using package directions, reducing milk to 3 cups. Fold in whipped topping. Layer graham crackers and pudding mixture alternately in a 9 x 13-inch baking dish, ending with graham crackers. Spread frosting over crackers. Chill, covered, for 8 hours or longer. Yield: 24 servings.
Combine all ingredients. Pour into unbaked pie crust. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 20 minutes longer. Top with meringue or marshmallows (optional).
Heat oven to 375°. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325°. In saucepan, over low heat, melt chips with margarine. In mixer bowl, beat chocolate mixture with sweetened condensed milk, biscuit mix, eggs and vanilla until smooth. Add nuts. Pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.
Melt chocolate in milk in top of double boiler over simmering water; stir until smooth. Remove from heat and beat in sugar, 1/2 cup at a time, mixing thoroughly after each addition. Cool slightly; fold in marshmallows. Frost cookies. Yields frosting for 4 dozen cookies.
Sift flour, baking powder, sugar and salt together. Beat egg; add milk. Stir into dry ingredients. Mix. Add melted butter. When griddle has reached correct temperature, pour the pancakes. When full of bubbles, turn only once.
Place cloves and cinnamon in center of a small piece of cheesecloth; tie securely. Place spice bag and remaining ingredients in a large saucepan; stir to blend well. Cook, over medium heat, 30 to 40 minutes. Remove spice bag. Serve hot. Makes 10 cups.
Heat oven to 300°. Beat cream cheese in large mixer bowl. Add sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over graham cracker crust. Bake until firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days. Top with Strawberry Glaze.
Line a baking dish with 1 cup rice. Arrange chicken pieces on rice. Sprinkle 1/2 package of onion soup on chicken. Dissolve beef bouillon in water and pour over chicken pieces. Add cream of mushroom soup. Cover and bake for 1 hour and 10 minutes. Bake uncovered for 20 minutes at 350°.
Dissolve yeast in water for 3 minutes. Add 1 cup flour, cake mix, eggs, oil and salt. Using mixer, beat until bubbles appear. Add remaining flour slowly. Add more flour if necessary to work dough. Let rise until double in bulk. Punch down and roll out 1/4-inch thick. Spread with soft butter and sprinkle with a mixture of 1 cup brown sugar and 4 teaspoons cinnamon. Roll like jelly roll and cut in 1-inch pieces. Place on greased pan and let rise until double in size. Makes approximately 40 buns. Bake at 350° for 20 minutes.
Beat together eggs, molasses and oil. Add juice, then rest of the ingredients. Mix with hands. Roll into balls. Put on an ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 50 large balls.
Blessed is she whose daily tasks are a labor of love; for her willing hands and happy heart translate duty into privilege and her labor becomes a service to God and to all mankind.
Mix all dry ingredients and add to wet ingredients. Drop by teaspoonful into hot oil and brown. Drain on paper towel.
Lay one layer of ice cream sandwiches in the bottom of a casserole dish. Spread one layer of Cool Whip on top. Lay second layer of ice cream sandwiches on next. Spread second layer of Cool Whip. Sprinkle chocolate chips on top of top layer of Cool Whip. Place in freezer until ready to eat.
Fry chicken in olive oil until browned. If using thighs, remove all bones and chop into bite size pieces. Saute onion and garlic. Add rice, water, Bijol, bouillon and black pepper. Bring to boil. Cover and lower heat to simmer for 15 to 20 minutes. Add chicken and drained peas. Simmer 5 minutes more or until moisture is absorbed!
Beat eggs in large Pyrex bowl. Add broken bread, vanilla, sugar, raisins and milk. Mix slightly. Then sprinkle nutmeg and cinnamon over top. Add butter to top also. Bake at 350° for 1 hour (you need to set the dish in a pie pan of warm water).
Saute bacon and onion. Add hamburger and brown; drain grease. Add remaining ingredients, mix and pour in casserole dish. Bake at 375° for 30 minutes. Serves 8 or 9.
Mix cooked beans, vegetables and ham together. To each quart add 1 teaspoon salt. Makes about 16 quarts. Pressure cook at 10 pounds pressure for 1 hour.
Cook eggplant in salted water; drain. Add celery soup and Ritz crackers. Make a sauce from melted butter. Add flour and salt; stir well. Add cheese and blend until cheese is melted. Combine all and sprinkle with Ritz cracker crumbs. Bake at 350° until brown.
Ingredients will be in layers. First put spaghetti sauce on bottom of pan then lay noodles gently in pan. Pour more sauce on top of noodles. Then add hamburger layer. Sprinkle mushrooms and cheese. Keep on repeating until all is used up. Bake at 350° for 1 hour.
Cube steak or cut in strips. Stir into marinade and refrigerate overnight or at room temperature for 2 hours. Put onto skewers with water chestnuts. Cook on grill for 12 minutes. Baste with sauce.
Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat; add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla; set aside. Combine flour and pecans, stirring to coat. Set aside. Combine remaining 3 cups flour, sugar and soda in a large bowl; gradually stir in white chocolate mixture. Fold in pecan mixture (batter will be thin). Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until done. Cool in pans or on wire racks for 10 minutes; remove from pans and let cool. Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Yields one 3 layer cake.
In a large bowl, combine the fruits. In a separate bowl, combine the main ingredients. Pour dressing over the fruit. Refrigerate for at least 1 hour. Serves 12.
Grease two 13 x 11 glass baking dishes. Prepare lasagna in oiled boiling salted water. Brown meats one at a time. Combine together for meat layer. Mix eggs with Romano in small bowl. Add Ricotta to make cheese mix.
Mix all ingredients together with a spoon. To make your cup of hot tea, combine 3 heaping teaspoons of tea mixture to cup of hot water.
Mix and saute in skillet until all ingredients are tender-crisp. Season to taste with salt and pepper.
Mix sugar, flour and cocoa together. Add margarine, eggs and milk. Then add pecans and vanilla. Bake at 350° for 45 minutes. About half way through cooking, place a piece of aluminum foil over pie to prevent crust from getting too brown. Make sure pie is dry to touch before removing from oven. Makes 1 deep-dish pie.
Mix well and make a soft dough. Roll like pie crust, brush and add sugar, cinnamon and margarine. Brush. Spread over pie crust and then fold over and cut in strips. After cut in strips, make 1 knot. Bake at 350°.
Mix contents of box, soup and water in a 2-quart casserole dish. Add Chinese vegetables. Arrange pork chops on top; sprinkle with pepper. Bake for 1 hour and 20 minutes at 350°. Serve with Chinese noodles and soy sauce.
Grease 13 x 9-inch pan. Lay bread close together. Place sausage on top, then Cheddar and Swiss cheese. Beat eggs; add milk, half and half, Worcestershire sauce, mustard and salt. Pour over bread and sausage. Refrigerate overnight or 6 to 8 hours. Bake at 350° for 45 minutes.
Cream together the sugar and shortening. Beat in eggs. Sift dry ingredients and add to mixture with fruit and nuts. Place in greased square pan. Bake at 350° for 45 to 60 minutes.
Cream cream cheese, margarine and vanilla together. Add sifted sugar until spreading consistency. Use on red velvet, carrot cake, Italian cream or any plain pound cake for delicious flavor.
Mix ingredients together. Divide batter into 2 loaf pans. Bake for 1 hour at 350°. Makes 2 loaves.
Combine sugar, sour cream, corn syrup, butter and salt in saucepan. Bring to a boil, stirring until sugar dissolves. Boil without stirring over medium heat to 236°. Remove from heat and let stand 15 minutes. Do not stir. Add flavoring. Beat until mixture starts to lose its gloss (about 8 minutes). Stir in cherries and walnuts and quickly pour into a greased shallow pan. Cool and cut into squares.
Heat oven to 375°. Grease a large cookie sheet. Mix ham, half of the soup and 2 tablespoons of the onions. Stir baking mix, margarine, water and mustard until soft dough forms. Turn onto surface dusted with baking mix. Knead 5 times. Roll into 13-inch circle; place on cookie sheet. Spread ham mixture over crust to within 2-inches of edge. Fold edge over mixture, leaving about 4-inch opening in center. Sprinkle with cheese. Bake 25 to 27 minutes or until crust is light golden brown and cheese is melted. Sprinkle with remaining onions. Heat remaining soup. Serve with pie.
Soak beans overnight in water. Drain and place in a Dutch oven. Add remaining ingredients and enough water to cover by 2 inches. Cook slowly for 2 hours; stir occasionally. Adjust seasoning to taste. Mash a few beans to thicken gravy. Serve with rice, salsa and cornbread. Freezes well, also.
In a large bowl, combine yogurt, honey and vinegar. Stir until smooth. Add apples, cabbage and raisins and mix well. Cover and chill at least 15 minutes. Toss again before serving. Drain liquid. Use slotted spoon to serve. Serves 4.
While water is boiling for macaroni, brown hamburger and celery in large frypan. When the meat is browned, add tomato sauce and mushrooms. Let this simmer while macaroni boils. Drain macaroni and put back into the large pot it was boiled in, then add sauce mixture to it. Mix well, then put in Pyrex casserole and cover with cheese slices. Bake at 350° until cheese melts. When reheating leftovers, put aluminum foil over it. Serve with the rest of celery stalks as a salad.
Cover cucumbers with boiling water. Stand for 24 hours. Drain; repeat this process for 4 days. On the 5th day, drain and slice in 1/2-inch pieces. Combine sugar, spices, salt and vinegar. Bring to boil and pour over pickles. Let stand 2 days. On the 3rd day, bring to a boil and seal in hot jars. Do not overcook.
Combine milk, sugar and eggs in large saucepan. Cook over low heat, stirring constantly, about 15 to 20 minutes or until mixture thickens and coats a metal spoon (160°). Remove from heat. Stir in cream and vanilla; chill. Freeze in ice cream maker according to manufacturer's directions. After freezing, transfer ice cream to plastic freezer container. Place in freezer to ripen at least 3 hours before serving.
In bottom of large bowl, place 3 cups of lettuce. Sprinkle with a little sugar, salt, and pepper. Layer eggs on top of lettuce, standing some on end if desired. Sprinkle generously with salt. Next layer in order: peas, remaining lettuce, bacon and cheese. Spread mayonnaise or salad dressing over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onions and paprika. Toss before serving. Serves 12-15.
Heat juices from cherries and pineapple. Dissolve Jell-O in juices, then add pineapple, cherries (cut in half), nuts and Coke. Mix up and chill overnight. Great with turkey.
Cream sugar and shortening. Add flavoring and eggs (mix). Add milk and bananas. Add all dry ingredients into bowl. Mix well. Add nuts. Pour into greased loaf pan and let stand 30 minutes. Bake at 350° for 50 minutes. Makes 1 loaf.
Mix first 3 ingredients together, then add pineapple, Cool Whip and 1/2 cup pecans, one at a time. Pour in serving dish and top with remaining pecans. Refrigerate until ready to serve.
Melt oleo and mix with remaining ingredients (except pie shell). Pour filling into unbaked pie shell and bake at 350° for 1 hour or until set and brown.
Mix all together. Cook in pot on stove top for 1 1/2 hours or you can cook in crock-pot on high for 3 to 4 hours.
Put cabbage and onions in layers, ending with onions. Combine all other ingredients except oil in saucepan. Bring to boil. Remove from heat and add oil. Pour over cabbage and onions. Refrigerate for 24 hours.
Boil together for 3 minutes brown sugar, water, oil, raisins, dates, cinnamon, cloves and nutmeg. Cool in bowl. Then add baking soda mixed with boiled water. Blend in flour and baking powder. Add chopped nuts (optional). Pour into a greased round tube pan. Bake in a preheated 325° oven for about 50 minutes. Let cool for about 30 minutes and turn over onto flat plate.
Mix the above together and beat. Pour a little juice from a can of pineapple (not too much because it will be soupy). Pour on graham crust. Cover pan with bananas (usually takes 4 or 5) until pan is covered good. Add drained pineapple, spread with Cool Whip and garnish top with nuts. Keep in refrigerator.
Grease a large casserole dish with butter and then rub with garlic clove. Place half of potatoes in dish. Salt and pepper them to taste. Sprinkle with half of shredded cheese. Layer remaining potatoes and cheese. Pour heavy cream over. Cover with foil. Bake 1 hour in a 350° oven. Remove foil and bake 30 minutes longer.
Mix all ingredients. Place in well buttered 9 x 13-inch baking dish. Set in refrigerator overnight. Bake the next day for 45 minutes at 350°.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, mix shortening, 1 3/4 cups sugar, eggs and vanilla until fluffy. Beat, scraping bowl occasionally. Mix in flour, baking powder and salt alternately with milk. Pour into pan. Sprinkle with mixture of sugar and cinnamon. Bake 45 to 50 minutes, or until wooden pick inserted in center comes out clean. Cool.
Put in seasoning, celery and onions when boiling chicken. Put chicken in casserole dish. Mix sour cream and chicken soup. Pour over 36 hand crushed Ritz crackers. Mix in 2 teaspoons poppy seed. Bake at 350° for 30 to 40 minutes.
Mix all ingredients. Combine other ingredients and pour over vegetables. Cover and refrigerate overnight. Good with a barbecue.
Preheat oven to 400°. Cook macaroni and drain. Brown meat, onion and green pepper. Drain fat and mix all other ingredients except cheese. Put in casserole dish and cover with cheese. Bake at 400° for 18 to 20 minutes.
Combine all ingredients in container of blender. Process until smooth. Store in refrigerator until ready to use.
Combine flour and cornmeal. Salt and pepper squash slices and dredge in flour/cornmeal mix. Heat oil in skillet. Fry squash in hot oil until just golden brown (4 or 5 minutes on each side). Cook on medium-high heat.
Preheat oven to 325°. Melt butter in a 9 x 13-inch pan. Beat eggs, sour cream, milk and salt together. Pour into pan. Sprinkle with green onions. Bake at 325° for 35 minutes. Test with toothpick for doneness. Cut into squares (12 to 15). Serves 6.
Beat margarine, shortening and peanut butter well. Add egg and beat well. Add sugar, flour, vanilla and milk to mixture. Chill 2 hours or more. Roll dough on lightly floured board to 1/4-inch thick. Cut out cookies with heart-shaped cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until lightly brown). Move cookies to cooling rack. Spread 1 tsp. jam on a cookie and cover with another cookie for a peanut butter and jelly effect.
Heat oil in large skillet over a medium heat. Add beef, onion and green pepper, cooking until there's no more pink to the meat; drain liquid. Stir in remaining ingredients; reduce heat. Cover and simmer for 20 minutes or until rice is tender.