HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the sugar in lukewarm water. Stir into the yeast and leave in a warm place for 10 to 15 minutes until frothy. In a large bowl, mix the flour with the salt and rub in the margarine. Beat the yeast liquid into the flour to form a dough. Turn onto a lightly floured surface and knead by folding the dough toward you, then pushing away with the palm of the hand for about 10 minutes, until firm and elastic. Place the dough in bowl. Cover with lightly oiled polythene and leave to rise until double in size (1 to 1 1/2 hours in warm place). Turn the dough onto a lightly floured surface and knead for about 2 minutes until firm. Shape to fit a lightly greased 450-g/1-pound loaf pan; cover with oiled polythene and leave in a warm place for about 45 minutes until the dough is just rounded over the top of the pan. Heat the oven to 450°. Bake the loaf for 30 to 40 minutes until golden brown and sounds hollow if tapped underneath. Cool on a wire tray.
In large mixing bowl, cream the margarine and sugar. Add eggs; beat until fluffy. Add almond extract. Stir in flour; mix until smooth. Butter a 13 x 9-inch cake pan. Turn mixture into pan. Spoon the pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes, or until golden. Filling will sink into the cake while baking. Cut into 16 pieces to serve. Dust with powdered sugar and spoon slightly sweetened whipped cream over each serving. Great served warm!
Combine all ingredients. Bake in casserole about 1 hour at 350° or less time if meat is boneless.
Blend for 1 minute, the eggs, Bisquick, butter, milk, salt and pepper. Pour into 9-inch pie plate. Add remaining ingredients and push under with a spoon. Cook in 350° oven for 45 to 55 minutes.
Score or puncture ham with knife or meat fork. Place pineapple rings around on top. Place cherries in center of rings. Secure with cloves. (May need toothpicks too if skin is thick.) Make a mixture of pineapple juice and cherry juice. Add handful of brown sugar. Heat slightly until sugar dissolves and pour over ham. Cook 2 to 3 hours, less it heats thoroughly. May use Brown-in-Bag. It really keeps the moisture in!
Mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour and 10 minutes.
In a large skillet, brown pork chops on both sides in oil; sprinkle with seasoned salt and pepper. In a greased 13 x 9 x 2 inch baking dish, combine rice, water, tomato sauce and taco seasoning. Mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350 degrees for 1 1/2 hours or until meat juices run clear. Uncover; Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yields: 4 - 6 servings.
Melt butter, sugar and chocolate in medium saucepan over low heat. Stir often. Remove from heat and stir in eggs, applesauce and vanilla; mix well.
Combine and pour into 9 x 13-inch loaf pan. Dab butter and 1/2 cup brown sugar on bottom of pan. Bake at 350° for 30 to 35 minutes.
Sift dry ingredients into a bowl. In large mixer bowl, cream shortening with sugar. Add eggs and vanilla. Add sour cream and flour mix; blend well. Add oats, raisins and nuts. Bake for 15 minutes at 375°. Drop on cookie sheet by spoonful. Keeps for a long time (maybe).
Cream sugar, margarine and Crisco. Mix flour, cocoa and baking powder together. Add eggs into sugar, margarine and Crisco, one at a time. Add flour and milk to mixture, beginning and ending with flour. Add flavoring. Pour into pan. Bake 1 1/2 to 2 hours at 350°, usually 2 hours.
Combine all ingredients thoroughly and allow to stand in refrigerator for several hours before serving. Standing overnight is best.
Boil chicken until done. Save 1 cup broth. Pull chicken off bone. Cut into bite-sized pieces. Set aside.
Preheat oven to 350°. Grease 1 1/2-quart casserole dish. Combine all ingredients; mix well. Pour mixture into casserole. Bake 45 minutes or until golden brown. Serve warm with ice cream.
Cook and drain spinach. Blend next 7 ingredients in blender. Add to spinach; mix. Pour into pan sprayed with Pam. Sprinkle Parmesan cheese and paprika on top. Bake at 350° for 30 minutes.
This recipe has an interesting true story with it. While I was chaperoning the mass media class on their annual trip to New York City, we went to lunch at Planet Hollywood. Two of us decided to eat light so we would have room to share a dessert. The White Chocolate Bread Pudding sounded good so that is what we ordered. Well, let me tell you, after one bite, I was sure I made a mistake, I should have ordered one by myself. It was the best dessert I have ever tasted, not real sweet, just out of this world. Grrreat!!! While devouring mine slowly, a man came to our table to ask our opinion of the food. We told him how good it was and asked him if he worked here. He told us he was the manager. Well, you can guess what we asked him next - Could we get the recipe for this dessert? He said he'd try. Five minutes passed and he returned with this recipe. We were so happy to get the recipe, little did I realize it was set up to serve a restaurant. I'm sure if you have the time to work with this recipe and break it down to feed less, you will not be sorry. I know I wasn't.
Drain peaches and apricots. In 9 x 13-inch pan cut peaches and apricots in small chunks. Stir in strawberries. Stir in orange juice. Add lemon juice. Slice bananas into mixture. Put fruit salad into a couple of containers and put into freezer. Before eating, thaw until just barely crunchy. If thawed completely, it will be too soupy.
Dissolve yeast in lukewarm water. Cream margarine with sugar and egg. Add yeast and water to the mixture. Mix in flour one cup at a time to make a spongy batter. (An electric mixer works fine.) Place in airtight container and refrigerate until ready to use. To bake, preheat oven to 450°. Place heaping tablespoonful of the dough into greased muffin tins. Bake for 10 to 15 minutes. This mixture will keep up to 5 days in the refrigerator. Makes 2 1/2 dozen.
Arrange potatoes in a buttered glass casserole. Sprinkle with flour, salt and onion. Mix lightly. Stir in milk and dot with butter. Cook, covered, 15 to 18 minutes, stirring every 4 minutes. Rest, covered, for 5 minutes. Sprinkle cheese evenly over top and garnish with paprika or parsley flakes.
Clean seeds; discard fiber. Wash seeds. Place in shallow layer in roasting pan and roast in a 250° oven until golden brown, about 30 to 40 minutes. Stir occasionally. Sprinkle with salt, if desired.
Mix all together; put in 9 x 13-inch cake pan, greased and floured. Bake at 325° for 40 minutes.
Put Oreos in a plastic bag and crush into crumbs with a rolling pin. Spread half the Oreo crumbs in a 13 x 9-inch cake pan. Spread softened ice cream over Oreo crumbs. Top with remaining Oreo crumbs. Chill until set. Before freezing, you can drizzle with chocolate syrup. When serving, you can offer choices of hot fudge, whipped cream, cherries, nuts - the gooier the better!
Mix 2 cups flour, 1/4 cup sugar, salt and dry yeast. Combine in a saucepan milk, water, and margarine and heat to very warm (120° to 130°). Add to dry ingredients and beat. Add eggs and more flour to make stiff dough. Cover with plastic wrap and towel. Set aside 30 minutes. Mold in your desired shape, round loaf or try braiding. Refrigerate 2 to 24 hours. Let stand at room temperature 30 minutes and bake at 375° for 25 to 30 minutes.
Preheat oven to 450° for 10 minutes. Cream shortening and sugar together. Slowly add boiling water. When almost dissolved, add the cup of cold water. When this mixture is lukewarm, add the yeast and allow to dissolve. Add beaten eggs, flour and salt; mix well. Refrigerate overnight. Roll to 1/2-inch thickness. Cut with biscuit cutter. Brush tops with melted butter, fold over and rebutter. Place in warm place 1 1/2 to 2 hours.
Prepare cake as directed. Bake in 9 x 13-inch pan at 350°. Cool about 15 minutes. Poke holes in cake. Mix Jell-O with water. Pour over cake. Chill 3 hours. Frost with lite Cool Whip.
Blend baking mix and milk. Turn onto a flour dusted surface and knead about 10 times. Pat or roll 1/4 inch thick rectangle shape, 8 x 14-inches. Spread with soft butter and sprinkle with cinnamon and sugar mixture. Roll as you would jelly rolls. Cut 1 inch pieces. Place in a greased 13 x 9-inch pan. Turn oven on at 425°. Bake for 15 minutes. Makes 15 rolls.
Cook chicken and remove from bone. Separate 1 large can biscuits to 20 pieces.
Heat oil, garlic and walnuts in skillet over medium heat. Stir until walnuts are lightly toasted. About 5 minutes. Remove from heat. Cook pasta and drain. Add pasta, parsley, salt, cheese and basil to walnut mixture. Toss and Serve.
Combine all ingredients except potato chips, cheese and almonds. Place in large square or rectangular dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 15 minutes.
In a saucepan, saute the mushrooms with the butter. Add the mushroom soup and heat to a boil.
Chop first 6 vegetables fine. Mix well and add 2 tablespoons salt. Let stand for 1 hour. Mix salt with vegetables. Bring sugar, vinegar, water and mustard and celery seed in cloth and let stand alone while vegetables are sitting. Drain vegetables and add to liquid. Boil 25 to 30 minutes. Put in jars and seal.
Brown beef and onion. Drain. Add tomato sauce, catsup and pepper. In 1 1/2-quart dish, alternate meat and cheese. Arrange biscuits on top. Bake at 400° for 20 to 25 minutes.
Shred crab meat. Mix corn with chicken stock and bring to a boil. Stir in crab meat and sherry. Gradually stir in beaten egg yolks. Mix cornstarch with water and stir into soup. Bring to a boil constantly. Beat egg whites and fold into soup. Cook for a few minutes. Add salt and pepper.
Mix oatmeal and water together; set aside to cool. Cream the butter, sugars and eggs. Add the flour, cinnamon and soda. Mix in oatmeal mixture. Put in a greased 9 x 13-inch pan.
Preheat oven to 375°. Combine the dry ingredients and set them aside. Cream together the remaining ingredients. Add the dry ingredients half at a time. Stir in chocolate chips. Bake 10 to 12 minutes.
Sift flour, baking powder, sugar and salt into a large mixing bowl. Cut in shortening with pastry blender. Combine egg and milk in bowl; add to dry ingredients. Stir lightly with fork.
Combine sugar, flour and salt in top of double boiler; stir in milk. Cook over boiling water, stirring until thickened. Cook 15 minutes more, stirring occasionally. Remove from heat; add vanilla. Line bowl with wafers; top with sliced cantaloupe. Pour some custard over cantaloupe; continue layers, ending with wafers. Serve warm or chilled. Serves 6.
Combine graham crackers, softened butter, 1/4 cup sugar and cinnamon. Pat into a 9-inch pie plate, reserving 1/4 cup for topping.
Cook hamburger and drain. Add taco seasoning; simmer 10 minutes. Spread refried beans on bottom of the pie crust; add the seasoned meat. Spoon taco sauce over the meat; sprinkle tomatoes and chopped onions over the sauce. Cover with shredded cheese. Bake at 350° for 25 minutes.
Preheat oven to 350°. Cut tomatoes in halves. In small bowl, mix remaining ingredients thoroughly and press on top of tomato halves. In shallow baking dish, bake tomatoes until softened, about 15 to 25 minutes (time will depend on firmness of tomatoes). Topping should be lightly browned. If not, tomatoes may be placed under broiler. Makes 4 servings.
Place sugar, syrup and water in pan over medium heat. Stir only until sugar is dissolved. Cook until a little tried in cold water forms a soft ball (236° to 238°). Beat egg whites on high speed until stiff. Continue beating and pouring in 1/2 of the syrup. Continue beating while cooking the rest of the syrup until it forms a hard ball when tried in cold water. Pour rest of syrup in egg white mixture and continue beating. Add vanilla and nuts. Continue beating by mixer or beat by spoon until candy is thick enough to drop by spoonfuls on wax paper.
Soak chicken in ice water for about 1/2 hour. Drain well and cover with buttermilk 1/2 to 1 hour. Take out of milk and place on paper towel. Heat oil (I use vegetable oil with 1 tablespoon margarine). Dredge chicken in flour with salt and pepper. Fry to your satisfaction or doneness. Place lid on skillet for about 10 minutes at end of frying (optional). Drain on paper towel or as is.
Slice and brown meat. Add vinegar, water, brown sugar, salt, soy sauce	and pineapple juice. Cover and cook over low heat for 30 minutes or until meat is tender. Blend cornstarch in 1/2 cup water. Stir into meat mixture and cook until clear and thickened. Add pepper, onion and pineapple. Cook 2 minutes. Serve over hot rice. Serves 4.
Place sugars, butter, eggs and vanilla in bowl. Attach bowl and flat beater; turn to speed 2 and mix 30 seconds. Stop and scrape bowl. Turn to speed 4 and mix 30 seconds. Sift flour, salt and baking soda together. Gradually add flour mixture to sugar mixture on stir speed, 2 minutes. Increase to speed 2 for 30 seconds. Add chocolate chips on stir speed for 15 seconds.
Crush the Post Toasties in a low flat bowl. Pour the evaporated milk in another. Dip the pork chops in milk, then in the crushed Post Toasties. Add salt and pepper. Cook on a lightly greased cookie sheet for 35 to 45 minutes or until done.
Preheat oven to 350°. Combine flour, salt, garlic powder and pepper. In a greased casserole dish, layer 1/2 of each in the following order: cauliflower, onion, flour mixture, butter pieces, olives, Mozzarella cheese and Parmesan cheese. Repeat layering with second half of ingredients, adding parsley after olives. Sprinkle with paprika. Combine wine and milk. Pour over and bake, uncovered, 40 to 45 minutes, until bubbly and golden.
Separate rolls in a baking pan, making sure dough sticks together and there are no holes. Bake at 350° for 10 minutes and cool. Mix cream cheese, mayonnaise, dill weed, horseradish and chopped scallions. Spread mixture over crust. Chop finely any fresh vegetables. Sprinkle on top cream cheese. Pat lightly. Cover and refrigerate 3 hours. Cut to serve.
Cut off tops of green peppers; remove seeds and membranes. Precook green pepper cups in boiling salted water for about 5 minutes; drain. (For crisp peppers, omit precooking.) Sprinkle inside of cups generously with salt.
In a large skillet, saute coleslaw mix and carrots until crisp tender. Add water, bring to a boil. Stir in remaining ingredients and return to a boil. Cook for 8 minutes or until noodles are tender stirring occasionally. Sprinkle with caraway seeds if desired. Approx. 5 servings.
Brown ground beef in a skillet, stirring to crumble; drain well. In a large bowl, combine ground beef and all remaining ingredients, except 1/2 cup cheese and sour cream. Pour into a greased 9 1/2 x 15-inch casserole dish. Bake, uncovered, at 350° for 30 minutes. Spread sour cream over top; sprinkle with remaining cheese. Bake 5 minutes longer.
Prepare apples by peeling and slicing as you would for a regular pie in a large pie plate. Use enough apples to fill the plate. For topping, beat 2 eggs, add sugar and butter. Beat well. Fold in flour which has been sifted with baking powder and salt. Add vanilla. Spread mixture over apples, and bake in a 350° oven until done (about 45 minutes).
Combine first 9 ingredients in medium size bowl and blend well with hands. Beat egg white with fork and add to mixture; mix with hands. Shape into 12 patties. Broil 3 to 4 inches from broiler for 4 to 5 minutes until light brown on nonstick cookie sheet. Turn and broil 2 to 3 minutes more. Serves 6.
Cook and drain linguine. Pour cool water over linguine and let drain again. Mix ingredients and toss well. Refrigerate overnight.
Heat sausage links through but not to boiling point. Drain; let cool as they can be handled with fingers to roll up. Heat oven to 375°. Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place warm sausage on each strip of dough and roll up to the opposite point. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm with mustard or ketchup. Makes 48 snacks. Kids love these and are easy to fix.
Combine lettuce, tomatoes and onion in large bowl. Add kidney beans and hamburger. Crush Doritos chips and add to salad. Pour dressing over and add cheese. Toss before serving.
Preheat oven to medium heat. Combine wild rice, brown rice and 5 cups of chicken broth and cook until done. In a large bowl, toss rice, turkey and mushrooms. Add cream, butter, chestnuts, extra chicken broth, onion and garlic with salt and pepper to taste. Pour into a baking dish and sprinkle with the Parmesan cheese. Bake for about an hour.
Boil celery, onion and bouillon until tender. Add rest of ingredients and simmer. Thicken with cornstarch.
Cook sausage and onion until brown; drain. Mix Bisquick, milk and 1 egg. Spread in 9 x 13-inch greased Pyrex pan. Top with sausage mixture. Mix sour cream, salt, pepper and 1 egg. Pour over sausage. Sprinkle paprika on top. Bake 30 minutes at 350°. When cool, cut into squares.
Preheat oven to 375°. In a saucepan melt butter. Combine crumbs, cheese and spices. Dip chicken in melted butter and roll in crumbs. Place skin side up in a baking dish. Bake for 50 to 60 minutes. Add wine, green onions and parsley to remaining butter (about 1/2 cup). When chicken is golden, pour butter sauce mixture over chicken and return to oven for 5 minutes.
Mix together ingredients; chill overnight. Roll into balls. Bake for 30 minutes at 350°. Makes 50 Spinach Balls.
Mix all but bananas. Process bananas and a little juice in blender. Add remaining juice and freeze.
To prepare corn, remove husks and silk. Place in boiling water. Simmer for 10 minutes. Remove; plunge into cold water. Drain; cut corn from cob. Do not scrape the cobs. Combine all ingredients, except mustard and flour. Boil for 15 minutes. Mix mustard and flour. Blend with water as for gravy. Add to corn mixture. Boil for 5 minutes, stirring constantly. Pack into hot, sterile jars. Seal at once. Yield: approximately 6 pints.
Cream butter and sugar, add eggs 1 at a time, beating well after each addition. Add 1 cup buttermilk, beat well, add soda to other 1/2 cup buttermilk and add to mixture. Combine dry ingredients; add orange slice halves, add dates and nuts; blend. Line a tube pan with well-greased brown paper. Bake at 275° for 2 1/2 hours.
Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl. Blend well. Stir flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in nuts.
Beat eggs at high speed for 5 minutes. Add sugar, pumpkin and lemon juice. Mix dry ingredients together in separate bowl and fold into pumpkin mixture. Grease jelly roll pan and line with waxed paper. Spread batter into pan and sprinkle with nuts. Bake at 375° for 12 to 15 minutes. Turn upside down onto a confectioners sugar-covered dish towel. Remove waxed paper immediately and roll up in towel. Cool completely.
Bring water to a boil. Add noodles. Bring to a boil again. Take off burner. Stir 2 to 3 times during forenoon. (Start as soon as they start seating guests.)
Drive to McDonalds and stop at first window. Say, "I would like 2 cheeseburgers, 2 large French fries and 2 large Dr. Peppers," then drive to second window and pay the person at that window. Finally, drive to third window and pick up food.
Mix together and spread on thinly sliced French rolls. Place under broiler until bubbly. Watch carefully as they burn easily. Serve immediately.
Cook broccoli and place in 9 x 13 pan. Add cooked chicken and stir. In a saucepan, heat soup and cheese, stirring until melted. Stir mayonnaise into the soup mixture. Pour the soup mixture over the chicken and sprinkle with lemon juice. Mix the bread crumbs and melted butter in a small bowl and pour over all. Bake at 350° for 25 to 30 minutes.
Place okra, rice, water and salt in pot; cook 30 to 40 minutes. Turn into greased baking dish; add tomato sauce. Bake 10 minutes in preheated 375° oven. Yields 4 servings.
Combine rice, milk, sugar and butter; cook on medium heat until thickened about 30 minutes, stirring often. Add vanilla and pour into serving dish.
Slice each breast in 2 thin layers. Wet, then dip each piece in bread crumbs and fry in butter or oil just until crisp on each side. Lay chicken in a 13 x 9-inch pan. Mix all ingredients that are left and pour over the chicken. Cover and bake until sauce thickens, about 40 minutes in a 350° oven.
Cook noodles. Add all the other ingredients. Top with crushed potato chips. Bake at 350° for 45 minutes.
Wash and cut stems off watercress. Drain thoroughly. Mix all ingredients in a large bowl. Fold in sour cream (do not defrost peas). Garnish with sliced avocado and sprinkle of paprika. Serve immediately. Serves 6 to 10.
Cream together sugar, shortening and eggs. Stir in flour, soda and vanilla. Mix well. Add chips and nuts; mix well to distribute evenly. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 9 dozen cookies.
Bring water to boil in a pot; cook the bow ties. Drain and cool. Put kasha in a wide mixing bowl; add the beaten egg. Mix with a fork until the egg is fully absorbed and all of the grains of kasha are slightly moistened. Let this mixture dry overnight, or place in a skillet over moderately high heat and stir the kasha until it is dry and the grains separate from each other. In a large saucepan, heat the olive oil and saute the onions and mushrooms until they are light brown and soft. Bring 2 cups salted water to a boil in a large pot. Add the kasha; cook until the kasha has absorbed all of the water. Mix in the sauteed vegetables and bow ties. Add salt and pepper to taste. Serve warm.
Preheat oven to 325°. Sift together the flour, baking powder, cinnamon and salt. Combine oil and sugar. Mix well; add 4 eggs, one at a time, beating well after each addition. Add dry ingredients gradually. Fold in finely chopped apples and vanilla. Pour into 3 (9-inch) layer pans which have been greased well and lined with wax paper. Bake at 325° for 30 minutes.
Mix the ingredients together well and pat into the bottom of a 9 x 13-inch pan sprayed lightly with butter-flavored Pam.
Cream together (using an electric mixer) the sugar, shortening, eggs and salt in a large mixing bowl. While continuing to mix, add the milk and the nutmeg and then add sifted flour, baking soda and baking powder.
Cut chicken and vegetables in bite-size pieces. Put 3 tablespoons of soy sauce and cornstarch over chicken and let stand for 1 hour. Fry chicken in 3 tablespoons of oil for about 5 minutes, stirring constantly. Remove chicken from pan and set aside.
Mix Jell-O, pecans, coconut, condensed milk and vanilla. Shape mixture. Chill 1 hour. Roll chilled berries in red sugar. Dye slivered almonds for stems.
Dissolve Jell-O in 1 cup boiling water. Stir well to dissolve. Add cherry pie mix. Stir and chill. While this is setting, prepare the following: Dissolve lemon Jell-O in 1 cup boiling water. Meanwhile, beat cream cheese with salad dressing. Fold into lightly thickened lemon Jell-O along with whipped cream and crushed pineapple, juice and all. Then add miniature marshmallows. Pour over cherry layer and allow to set overnight. Put into square cake pan.
Drain beans. Save bean liquid and use if necessary as beans bake. Brown bacon, ground meat and onion; drain off any fat. Mix together brown sugar, catsup, vinegar or dry mustard. Combine all ingredients in 2 1/2-quart casserole dish and bake 45 minutes at 350° or 1 1/2 hours at 325°.
Cook broccoli according to directions on package; drain and place in casserole. Cook rice according to directions on package; place in casserole with broccoli. Saute onions in butter. Blend onions and soup into casserole. Add salt and pepper and the dash of milk. Place cheese into casserole; cover with cracker crumbs. Bake in 350° oven for 30 minutes.
Cover potatoes with saltwater; bring to a boil. Reduce heat; cook about 30 minutes. Cool slightly. Peel and coarsely shred potatoes. Set aside. Combine cheese and 1/4 cup butter in saucepan. Cook over low heat until cheese melts. Combine potatoes, cheese mixture, sour cream, onions, salt and pepper. Spoon into shallow 2-quart casserole. Dot with 2 tablespoons butter. Cover. Bake at 350° for 25 minutes.