HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let stand out of refrigerator 8 to 12 hours. (This doesn't rise, only bubbles.) Take out 1 cup to use in making bread. Return remaining to refrigerator. Keep in refrigerator 3 to 5 days. (I keep mine in refrigerator from one week to the next week.) Take out and feed again. If not used to make bread, throw away 1 cup or give to someone as a starter. Must feed every 3 to 5 days.
Combine sugars, salt and flour. Add cream and vanilla, mixing until smooth. Pour into pastry shell. Sprinkle with nutmeg. Bake in very hot oven (450°) for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. Use fruit for garnish, preferably strawberries.
Boil carrots until just tender. Drain and set aside. In pan, combine butter and brown sugar; mix well over low heat. Stir until bubbly. Add Tabasco and salt. Remove from heat. Add lemon juice and carrots. Stir gently to coat well. Serve warm or cold.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg whites and Ultra Promise. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Spoon batter into 12 (2 1/2-inch) muffin cups (sprayed with Pam). Bake at 400° for 25 minutes or until tops spring back when lightly touched. Serve warm.
Grease and flour 9 x 13 x 2-inch cake pan. Add marshmallows over bottom of pan. Mix Duncan Hines cake mix. Pour over marshmallows. Spoon can of cherry pie filling over chocolate cake mix. Sprinkle nuts over the top. Cook for 45 to 60 minutes in 350° oven.
Cook in crock pot until meat falls apart. Take the meat out, place on a plate and take two forks and shred the meat then put back in juice. Serve on Bun with chips pickles or over rice with vegetables.
Cook macaroni as directed on package, adding the cubes of zucchini and peeled tomato quarters. Drain. Brown ground beef and onion. Drain off excess fat. Add cooked macaroni, zucchini and tomatoes. Add pepper, brown sugar, margarine, milk, packet of cheese and seasoning mix to taste. Stir to combine all ingredients. Simmer 10 to 15 minutes, uncovered.
Combine sugar, eggs, oil, salt and cinnamon. Pour over apples and let stand 20 minutes. Mix flour, soda and nuts. Add mixture to apples. Bake 45 minutes in 350° oven in 10 x 13-inch pan or 9 x 13-inch pan for 50 minutes.
Boil for 4 minutes. Take off heat. Excellent for chocolate milk, hot chocolate and ice cream topping.
Sift dry ingredients. Cut in Crisco; mix in buttermilk and work until smooth. Roll out thick and cut. Dip in melted butter. Bake at 400° until brown. Yields about 10 big biscuits. Very good!
Mix all dry ingredients. Add remaining ingredients, starting with softened oleo. Mix with wooden spoon. Chill dough 1 hour or overnight. Shape dough into balls size of walnuts. Place on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 350° for 12 minutes. Makes about 10 1/2 dozen cookies.
Thaw hash browns for 30 minutes. Add all ingredients; mix well. Add additional shredded cheese on top, if desired. Bake at 350° for one hour.
Cream together margarine, milk and butter flavoring until fluffy and stir in sugar replacement. Knead or work with hands until smooth. Roll in small balls and press each ball into mold. Unmold on wax paper. Yield: 45 pieces; calories per 3 pieces, 56.
Heat oven to 350°. Lightly grease 2 baking sheets. In small bowl, combine flour, baking powder and pistachios. With electric mixer, beat egg and egg whites until frothy. Gradually beat in sugar and vanilla until very thick and pale yellow (about 5 minutes). Fold flour mixture into egg batter until well combined.
Cook carrots. Mix in all ingredients. Top with crumbs. Bake at 325° for 1 hour.
Combine all casserole ingredients in a 2-quart casserole dish. Crumble topping over the top of the potatoes. Bake at 350° for 30 minutes. I always double the topping due to everybody wants the topping with the sweet potatoes. If you do this, just double the recipe for the topping. I usually cut the butter to 3/4 cup instead of 1 cup.
Cook carrots until tender but not soft. Combine with remaining chopped ingredients and marinate at least 24 hours before serving. Serve hot or cold.
Place cauliflower and water into 1 1/2-quart glass casserole. Cover with glass lid. Microwave 9 minutes on High. Drain.
Scrape and slice carrots. Cook until tender. Drain well; melt cheese and butter together with carrots. Put all together in a buttered baking dish. Sprinkle with buttered Ritz cracker crumbs on top. Bake in 375° oven until bubbly.
Preheat oven to 425°. Make pie crust or unthaw 2 pie crusts. Beat eggs slightly, then add remaining ingredients. Pour into pastry lined pie pan. Bake at 425° for 15 minutes, then reduce heat to 350° for 45 minutes.
Slice potatoes in 11 x 14-inch baking dish. Slice onion on top. Bring butter, flour and milk to a boil and gradually add cheese to mixture. Add salt. Add this mixture over potatoes and onion. Bake at 375° for 1 hour or until potatoes are done.
In sauce pan blend apple juice concentrate and cornstarch. Cook and stir until the mixture boils, is clear and thickens. Stir in butter and spices. Pour thickened mixture over apples. Put filling in unbaked pie shell and top with pie crust. Bake in a preheated oven at 425° for 10 to 15 minutes. Turn heat down to 350° and bake for 30 to 45 minutes more or until crust is brown.
Mix in dish the pudding, fruit cocktail, crushed pineapple and miniature marshmallows. Stir in Dream Whip. Use a 9 x 13-inch pan. Refrigerate.
Cook spaghetti. Combine first 7 ingredients in a 9 x 13-inch baking dish. Top with cheese; then cornflakes. Cook at 350° for 45 minutes.
Cook egg yolks, sugar, grated lemon rind and lemon juice for three minutes, stirring constantly. Fold in evaporated milk that has been chilled and whipped, and the stiffly beaten egg whites. Place 1/4 inch of graham cracker crumbs in bottom of 8 inch square dish. Pour in mousse. Place another 1/4 inch layer of crumbs on top. Cover with plastic wrap and place in freezer, preferably overnight. Do not remove until ready to serve.
Preheat oven to 350°. Brown sausage and onion over medium heat and drain. Mix soup, cheese, evaporated milk, salt, oregano and pepper in 3-quart bowl. Stir in meat mixture and 3 cups cooked noodles. Pour into a greased 2-quart baking dish. Top mixture with bread crumbs and pour melted margarine over it. Bake 25 to 30 minutes or until bubbly hot. Serves 4 to 6.
Grind graham crackers into fine crumbs. Add sugar and melted margarine. Press into pie plate and chill 1 hour or bake at 375° for 6 to 10 minutes and then cool thoroughly. Fold whipped topping and yogurt together and spoon into crust. Chill and serve.
Combine oats, flour, sugar, baking powder and salt in mixing bowl. Make a well in center. Combine eggs, milk, oil and lemon juice. Pour into well and stir just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Mix 1/2 cup oleo, melted with graham cracker crumbs. Put into pan (9 x 13-inch). Beat egg, remaining oleo and powdered sugar for 5 minutes. Spread over crust. Cover with sliced bananas; spread crushed pineapple on that. Cover with topping. Put nuts and cherries on top. Refrigerate overnight or for 6 hours.
Combine cake mix, 1/3 cup milk and melted butter. Press 1/2 of this mixture into greased and floured 9 x 13-inch pan. Bake 6 to 8 minutes in 350° oven until bubbly. In double boiler or microwave, melt caramels and remaining 1/3 cup milk. Remove cake. Sprinkle chocolate chips over crust, followed by nuts, then melted caramels. Crumble remaining cake mix over all and return to oven for 15 to 18 minutes. Cool in refrigerator 30 minutes. Makes 36 bars.
Combine the cake mix, fruit cocktail with syrup, 1 cup of the coconut and eggs in a large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes or until cake springs back.
In saucepan, cook onions with garlic, oregano and basil in margarine until tender. Add remaining ingredients. Heat; stir occasionally. Makes about 4 1/2 cups.
Preheat oven to 350°. Use an 8-inch square nonstick pan, or a regular pan coated with a nonstick cooking spray. In a medium bowl, combine cornmeal, flour, baking powder and baking soda. In a small bowl, beat egg whites until foamy. Add to flour mixture and blend thoroughly. Pour into pan and bake for 20 to 25 minutes, or until springy to the touch.
Heat oil and rosemary in skillet. Add sun-dried tomatoes and artichokes to oil and saute 2 to 3 minutes. Add Prosciutto. Saute 1 minute. Add canatappi and toss with other ingredients until well mixed and canatappi is lightly and evenly coated with rosemary oil. Saute another minute, then portion pasta into 4 bowls. Garnish with fresh rosemary and freshly ground pepper. Serves 4.
Preheat oven to 350°. Mix salt, flour and garlic powder well. Press the mixture on all 4 sides of the salmon fillets. In a heavy ovenproof skillet, add the oil and once it is hot, add the fillets, browning them lightly on both sides. Place the skillet in the oven and bake for 10 to 15 minutes. Do not overcook. Serve immediately.
Heat oven to 375°. Cream Crisco, brown sugar, milk and vanilla in a large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop on ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Cool. Makes 3 dozen.
Drain fruit syrup into saucepan and put the fruit itself into a bowl. Add sugar, vinegar and whole spices to the syrup and boil for 5 minutes. Pour syrup and spices over the fruit and cover	tightly. Put in refrigerator and let stand at least 4 hours.
Combine ingredients well in a 2-quart casserole, (I use a roaster). Cover. Bake at 300° for 3 hours. Don't peek until it is done. Serve over rice or noodles. Serves 4 to 6.
Make a dark roux using oil and flour. Saute the onion, celery and garlic until they are clear. Add the rest of the ingredients including the meat and simmer for 30 minutes. While the meat mixture is cooking, parboil carrots and potatoes. Add to meat mixture after 30 minutes. Cook for 5 minutes and add the additional 1/2 cup Claret wine. Cook for additional 5 minutes. This may be served over rice, noodles or bread. Serves 6.
In large size mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in a 375° (moderate) oven until sharp-bladed knife inserted near center comes out clean, 50 to 55 minutes. Cool. Refrigerate at least 1 hour. Serve cold with whipped cream or Cool Whip.
Boil until it is thick. The longer you boil the better it is. Spoon on taco shells after all other ingredients are on. Yummy.
Drain pineapple, reserve juice. In large skillet, heat oil over medium high heat. Add pepper, onion and garlic; stir-fry 2 minutes or until tender-crisp. Remove. Stir-fry pork, half at a time, 3 minutes. Return vegetables to skillet.
Saute onions and celery in margarine until tender. Remove from skillet and brown ground meat. Drain. Add onions and celery back to meat; stir in tomatoes and Worcestershire sauce. Salt and pepper to taste. Sprinkle rice over meat mixture. Add a little water, if necessary. Place lid on skillet and simmer until all liquid is gone. Fluff with fork and serve. Great with chips and picante sauce.
Cook meat for 3 to 4 hours until done. Let cool, but not cold, then shred apart and add to cup of broth, sugar, vinegar and onion. Cook for 1 hour or so. Then serve on buns.
Season fish; coat with flour and saute in 4 tablespoons butter 8 to 10 minutes. Saute mushrooms. Brown sliced potatoes in 4 tablespoons butter. Place in a glass baking dish. Layer fish, then egg slices, mushrooms and potatoes on top.
Mix all ingredients together and store in an airtight container. Use 1/3 c. mix to 2/3 c. water when making hot chocolate. Makes a great gift with the Chocolate Coffee Spoons (below).
Bake pie shell in 400° oven. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Add the beaten egg yolk to hot mixture; boil 1 minute. Remove from heat; add margarine, lemon juice and food coloring (optional). Pour into pie shell. Spoon meringue over hot pie filling, carefully sealing meringue to edge of crust. Bake until brown.
Layer fruits in large glass bowl in order given. Spoon orange juice on top. Cover and chill for 6 to 8 hours.
Saute onion in butter until soft, but not brown. Add 5 cups thinly chopped potatoes. Salt and pepper to taste. Barely cover with water. Cook until potatoes fall apart and become thickened. Remove from heat. Mash with potato masher or fork. Add vinegar and condensed milk. Reheat to serving temperature, but do not allow to boil. Serve with crackers, cornbread or cornsticks. Serves 4 or 5.
Cream the first 4 ingredients together. Add remaining ingredients, except flour. Add flour. Roll dough into balls, then in sugar. Bake at 375° for 12 minutes.
Boil noodles and put in 13 x 9-inch pan. Add soups, chicken and peas in same pan. Stir to mix ingredients. Add cheese on top with cracker crumbs. Cover with foil and cook at 350° in oven for 45 minutes to 1 hour.
Boil vinegar, oil and salt. Set aside to cool. Mix remaining ingredients. Sprinkle sugar over cabbage. Pour liquid mixture over cabbage mixture; mix thoroughly. Refrigerate in Tupperware covered bowl. Will keep 3 or 4 months.
Combine all ingredients, except the potato chips. Place in 13 x 9-inch dish. Top with chips and place in refrigerator overnight. Remove to room temperature for 1 hour before baking at 400° for 20 to 25 minutes. Can be made ahead and froze.
Microwave margarine and marshmallows on Full power in large glass mixing bowl for 2 minutes. Stir to combine. Microwave on Full power 1 1/2 to 2 minutes longer. Stir until smooth. Add cereal. Stir until well coated. Press into well buttered 13 x 9-inch pan. When cool, cut into squares.
Preheat the oven to 350°. Grease and flour a Bundt pan. Beat sugar and eggs until thickened and pale. Stir in oil. Sift together flour, baking soda, baking powder and cinnamon. Stir into egg mixture. Fold in carrots and nuts. Spoon batter into pan. Bake in preheated oven for 35 to 40 minutes. Turn onto cake rack to cool. Frost.
Layer into buttered 1 1/2 to 2-quart baking dish 3 layers each of macaroni, onion, ham and cheese. Sprinkle with salt and pepper, ending with top layer cheese, salt and pepper. Pour milk over all. Sprinkle with paprika. Bake at 350° for 35 to 45 minutes or until brown.
Melt butter in large skillet; add onion. Cook, stirring until onion is wilted. Trim and discard ends of zucchini; slice into thin rounds and add to skillet. Cook briefly; stir. Spoon mixture into buttered casserole. Blend cream, egg yolks, egg and nutmeg. Add salt and pepper to taste. Pour mixture over zucchini. Sprinkle with cheese. Bake at 350° for 30 minutes or until custard is lightly set. Serves 6 to 8.
Mix all ingredients together. Place in spray-greased 10 x 13-inch pan in which only bottom of pan has been greased. Bake at 325° for 35 minutes.
Mix all ingredients with mixer on high speed until smooth. Pour batter into greased and floured angel food cake pan and bake at 350° for 45 minutes. Let cool 10 to 15 minutes, then turn out onto plate.
Mix jello with boiling water. Add frozen berries. Place in refrigerator until slightly jelled. Fold in Cool Whip.
Preheat oven to 350°. Saute chicken in butter. Roll out pastry shells between wax paper until fairly thin.
Make angel food cake according to directions on box. Cut cake in three layers. Put all other ingredients in bowl (except pineapple) and mix at medium speed until thickened. Do not overbeat. Spoon in pineapple evenly throughout mixture. Spread each individual layer generously.
Melt over hot (not boiling) water the chocolate morsels. Stir until smooth. Add milk, chocolate wafers and 1/2 cup nuts. Stir until blended. Press into foil-lined, 8-inch square pan. Press remaining 1/2 cup nuts into brownies. Let stand at room temperature until firm. Cut into 2-inch squares.
Combine margarine, flour and nuts. Mix well. Press in bottom of 9 x 13 x 2-inch pan. Bake at 350° for 12 to 15 minutes (or use graham cracker crust).
Cook stewed potatoes; drain half of water. Add both cans of soup. Make patties of meat of your choice real small, half the size of normal patties. Drain grease. Add to soups and potatoes.
Mix together the cake mix, oil and water. Then after it's mixed together, put the chips in. Drop onto cookie sheet. Cook 8 to 12 minutes on 350°.
Combine tomato sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and chili powder in medium saucepan. Bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until slightly thickened.
Cook carrots in boiling water, then drain thoroughly. Mix all other ingredients together and combine with carrots. Spread butter thoroughly over inside of 9-inch ring mold. Line with greased wax paper, then pour carrot mixture into mold and bake in 325° oven for 40 minutes. Turn onto a large plate and fill center with any other vegetable, such as peas, mushrooms, etc. Serves 12 to 14 easily for a buffet.
Important: You will need a Tupperware or similar tight fitting bowl that won't leak when turned upside down.
Brown hamburger, drain and add taco seasoning. Chop lettuce, tomato and add cheese, chips and seasoned hamburger. Pour dressing over top and stir together.
Mix cake as directed and bake in a rectangular pan. Mix instant pudding as directed and beat together with cream cheese. Layer cream cheese/pudding mixture on top of cake. Follow with a drained can of crushed pineapple, then Cool Whip. Sprinkle with crushed nuts and coconut. Decorate with cherries and chill for 1 hour before serving. Yum-yum!
Melt in microwave for 5 minutes, stirring and turning once. Serve with nacho chips.
Preheat oven to 375°. Cream shortening and brown sugar until light; stir in egg yolk, vanilla and syrup from maraschino cherries. Blend or sift together flour and salt; add to creamed mixture and mix well. Add dates, raisins, coconut, quartered maraschino cherries, candied pineapple and walnuts. Combine thoroughly. Drop from a teaspoon onto greased baking sheets. Bake in preheated 375° oven for about 10 minutes. Makes 6 dozen cookies.
Mix soda with buttermilk; stir well. Add to sugar in a large boiler. Stir in corn syrup; add butter. Cook until medium ball is formed (240°). Remove from heat. Beat well. Add nuts. Pour out on buttered surface or drop by spoonfuls.
Cream margarine. Add sugar gradually and cream. Add eggs, one at a time. Add vanilla and cream. Add flour, salt and baking powder. Chill dough overnight or a minimum of 4 hours. Roll on floured board and shape with cookie cutters. Bake at 375° for 8 to 10 minutes. Makes about 4 dozen.
Drain all fruit. Beat egg yolks; add other ingredients (sugar, pineapple juice and vinegar). Mix well and cook until thick, stirring constantly. Let cool.	When cooled, add fruit, marshmallows and 1 cup Cool Whip. Let set overnight in refrigerator. This is real good.
Heat butter in 10-inch skillet over medium-high heat. Saute onion in butter. Stir in whipping cream; heat to boiling. Stir in 2 tablespoons cheese, 1 teaspoon nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper; reduce heat. Simmer, uncovered, for 30 minutes, stirring frequently. Heat water and 1 tablespoon salt to boiling in large kettle; add fettuccine noodles. Boil, uncovered, until tender, but firm. Drain fettuccine. Mix fettuccine and sauce; top with 2 tablespoons cheese and 1 teaspoon nutmeg. Serve with pepper. Makes 4 servings.
Peel tomatoes, cut crosswise in half. Place in deep bowl, sprinkling each layer with seasonings and herbs. Combine oil and vinegar and pour over tomatoes. Cover, chill an hour or more, basting often. Drain. Yields 12 servings.
Crumble all but 4 graham crackers very fine; chop nuts fine. Chop pitted dates and cut marshmallows into small pieces. Combine all ingredients together and form into a long roll; crumble remaining 4 crackers and roll in those. Wrap in waxed paper and place in refrigerator at least 1 hour. Slice and serve with whipped cream.
Cook and peel beets (cook approximately 60 minutes) until knife-tender, but don't check very often because they will bleed and be dry. Dip into cold water and peel. Slice and put into jars.
Rinse a large bowl with hot water, then pour warm water into bowl. Sprinkle yeast over warm water. Add sugar and salt and stir until completely dissolved. Add egg, butter and 3 cups of flour, mixing with a wooden spoon or mixer at medium speed. Beat very hard for 2 minutes or until smooth. Gradually add 1 cup of flour, beating hard after addition. Using hands, work remaining 2 cups of flour into dough until dough is smooth and elastic. After working in all flour, return dough to large bowl. Brush top of dough with 1 teaspoon melted butter. Cover and let stand until it doubles in size. If using immediately, punch dough down and shape into medium size balls. Let rise again before baking. If not using immediately, punch dough down and refrigerate.
Grate cabbage. Add other ingredients; mix well. This makes a large amount and is ideal for cookouts.
Cream butter, shortening and sugar in mixing bowl. Add eggs, mixing well after each addition. Beat until fluffy. Combine cocoa, flour, baking powder and salt. Add vanilla to milk. Add milk mixture alternately with flour mixture to butter mixture. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes.
Sprinkle salt over the tomatoes, pepper, onions and hot pepper. Let stand overnight. Drain off liquid. Squeeze out all the liquid so it won't be too salty. Mix sugar, mustard seed and vinegar. Heat until sugar dissolves. Then add vegetable mixture. Heat until vegetables change color. Stir and let boil about 5 minutes. Put in jars and seal. I put the filled and sealed jars in hot water bath for 8 to 10 minutes.
Melt marshmallows in milk in double boiler. Pour hot mixture over gelatin; stir until dissolved. Stir in cream cheese. Add pineapple. Cool. Blend in Dream Whip. Refrigerate until set. (May use any flavor gelatin.)
Use about 1/3 refrigerator dough. Roll out dough into a 12 x 7-inch oblong pan. Spread surface with the soft butter. Sprinkle with sugar and cinnamon. Cut into 12 slices. Place in pan coated with the melted butter, brown sugar and pecans. Let rise 25 to 35 minutes. When baked, turn pan upside down onto serving plate for a few minutes.
Beat eggs; add sugar, coconut and milk. Pour mixture into pastry shell and bake for 1/2 hour.
Cut steak into strips. Sprinkle with garlic. Brown beef in margarine in a large skillet. Add mushrooms. Cover with bouillon and cook 30 minutes. Prepare rice or noodles at this time. Stir in onion and peppers; cook 5 minutes. Blend flour, water and soy sauce. Stir onto meat and vegetables; cook until thickened. Add tomatoes and stir gently. Serve immediately over rice or noodles.
Cook chicken and debone; remove skin. Put chicken into a 13 x 9-inch baking dish. Pour the celery soup and chicken broth over chicken. Mix the flour and milk together until lumps dissolve. Pour over chicken. Bake at 375° for 45 minutes.
Put tomatoes in flat dish and cover with onion, pepper and parsley. Cover with the dressing.
Brown hamburger meat with onions and celery. Add both soups and stir until well mixed. Place mixture in a large baking dish. Sprinkle Cheddar cheese on top. Cover the top with Tater Tots. Bake at 400° until Tater Tots are golden brown.
Allow cream cheese to soften at room temperature. Drain clams and reserve liquid. Mix clams, softened cream cheese and other ingredients until creamy. Add reserved liquid by spoonfuls until desired consistency is obtained. Serve with crisp crackers or potato chips.
Heat oven to 350 degrees. Cut each squash lengthwise in half; remove seeds and fibers. Place squash, cut sides up, in ungreased rectangular pan, 13 x 9 x 2. Spoon 1 Tbsp. of maple syrup and 1 Tbsp. whipping cream into each half. Bake uncovered about 1 hour or until tender.