HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut crusts off French bread. Cut bread in 2-inch squares and freeze. Add cheese to butter and mix well. When bread is frozen, spread cheese mixture on all sides but the bottom of the cube. Return to freezer. Just before serving, bake at 400° for 15 minutes, watching carefully. Serve with salsa or soup or as a snack.
Dissolve yeast in water; set aside. Combine remaining ingredients. Stir in yeast. Knead 5 minutes, until smooth. Let rise until double. Roll out on floured board to 1/2-inch thick. Cut doughnuts with cutter. Let rise 30 to 35 minutes. Fry in hot oil until brown on both sides. Drain on paper towel. Dust with sugar and cinnamon. Makes 2 dozen.
Cream sugar and margarine. Add eggs and beat well. Sift flour, salt and cocoa together. Add to sugar mixture, mixing well. Fold in vanilla and nuts. Pour batter into a greased 13 1/2 x 9 1/2-inch greased pan. Bake in 300° to 350° oven for 30 minutes or until done. Remove from oven. Place marshmallows evenly over the top of cake and return to the oven for 5 to 10 minutes, just until marshmallows melt. Remove from the oven; cool and frost.
Add butter flavoring to soda and buttermilk. Cream shortening, butter and eggs, one at a time. Add dry ingredients and buttermilk mixture alternately. Add flavorings and sour cream. Bake at 350° for 1 hour (test for doneness).
Put stuffing in blender or food processor to make fine crumbs. Dip chicken, piece by piece, in butter and roll it in crumbs until covered. Place in shallow baking pan or cookie sheet. Sprinkle with salt and pepper. Bake at 350° for 1 1/4 hours. Serves 4.
Drain fruits. Mix fruits with rest of ingredients. Refrigerate at least 1 hour.
Cook ground beef and onion until meat is browned, stirring to crumble meat. Drain well. Combine beef mixture and remaining ingredients. Stir well. Spoon bean mixture into a 1 1/2-quart casserole dish. Bake uncovered at 350° for 30 minutes. Yield 4 to 6 servings.
Slice tomatoes thin. Soak in water and lime for 24 hours. Drain and soak in fresh water for 4 hours, changing water every hour. Make syrup of sugar, vinegar and pickling spice. Bring to boil and pour over tomatoes. Let stand overnight in syrup. Next morning, boil gently for 1 hour. Put in sterilized jars; cover with syrup and seal.
Combine ingredients (except bacon) in large pan and cook until potatoes are tender. In the meantime, cook bacon. When done, crumble bacon and cheese to taste (about one cup of cheese). Very good served with corn bread.
In a large mixing bowl, Susan combines the hot potato water (drained from boiled potatoes), sugar and salt, stirring until sugar is dissolved. When it has cooled to lukewarm, she crumbles the fresh yeast cakes into it, lets them soften (about 5 minutes), then stirs in the beaten egg.
Wash the zucchini, but do not peel. Cut into strips 1/3 inch wide by 2 1/2 inches long. Heat vegetable oil in skillet; saute zucchini strips on low heat until browned on all sides. Add pepper, oregano and garlic. Cook an additional 5 minutes on low heat. Serves 4.
Mix all ingredients together. Chill. Serve with bagels or crackers. This can be easily doubled.
Blend all ingredients together for a creamy spread on crackers or bread. Can also be used as a dip by adding a tablespoon more of margarine.
To make crust, press 1 stick of margarine, flour and 3/4 cup pecans into bottom of a 13 x 9-inch glass pan. Bake 20 minutes at 350°. Let cool. Mix cream cheese and powdered sugar with electric mixer until smooth. Stir in 1 cup Cool Whip. Spread cream cheese mixture on crust while crust is still warm. Mix Jell-O instant pudding and milk (do not follow instructions on box). Let stand 5 minutes; then spread over cream cheese mixture. Top with remaining Cool Whip and chopped pecans.
Fry okra 15 minutes in cooking oil. Use large aluminum pot. Dump into bowl and use pot for next step. Melt margarine; add flour to make light brown roux. Add bell pepper and white and green onions; stir together. Combine cooked okra; cook for 5 minutes. Add 2 quarts water and bring to a boil. Add crab boil, garlic, salt and chicken. Cook one hour. Put in crawfish tails and oysters. Let simmer 15 minutes. Add gumbo file; stir and serve over rice in a large bowl.
Mix all together and pour into 10-inch iron skillet or pan. Bake at 350° for 45 to 50 minutes.
Soak sauerkraut for 5 minutes in cold water. Drain well. Place ham hocks in a Dutch oven or large casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Heat to boiling, reduce heat and cover. Simmer very slowly 1 1/2 hours, tossing with fork once or twice. Cut knockwurst and place on sauerkraut. Simmer 20 minutes longer. Add apples, pushing them down into sauerkraut. Cook 10 minutes longer. Scrub potatoes well. Cook in boiling, salted water for 20 minutes. Arrange Choucroute with potatoes on a large deep platter. Serve with wheat bread and mustard.
Cook macaroni in boiling water until tender; drain. In a saucepan, melt butter. Blend in the flour, salt and pepper. Add 2 cups milk. Cook and stir until thick and bubbly. Add cheese and stir until melted. Mix cheese sauce with macaroni. Turn into a 1 1/2-quart casserole. (At this point can be topped with sliced tomato and sprinkled with salt.) Bake at 350° for 35 to 40 minutes or until heated through.
Line bottom of 9-inch spring-form pan with tinfoil. Butter foil and sides of pan. Set aside. Combine 3/4 cup of butter, sugar and vanilla in a large mixer bowl; beat well. Add yolks, one at a time, beating after each addition. Blend in 1/2 cup cocoa, flour, oil and water; beat well. Stir in pecans. Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture. Pour into pan. Bake at 350° for 45 minutes. Cool 1 hour. Cover; chill until firm. Remove side of pan.
Cream oleo and shortening; add sugar and blend. Add eggs one at a time, beat after each egg. Sift flour and dry ingredients together three times. Add alternately with milk and vanilla. Pour into greased, lightly floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Beat egg whites until frothy, but not stiff. Add water and beat a little longer. Fold in pecans. Mix until well coated. Mix in remaining ingredients. Place on buttered cookie sheet and bake 1 hour at 225°. Stir every 15 minutes.
Combine sugar and flour. Mix well. Stir in eggs and butter. Add chocolate chips, pecans and vanilla. Mix well. Pour into the 2 pie shells. Bake at 350° for 40 to 45 minutes.
In a 2-quart saucepan, melt butter or margarine. Stir in cornstarch and cook until bubbly. Stir in undiluted apple juice concentrate and raisins. Heat to a boil and cook until thickened. Remove from heat and cool slightly. Peel apples, cut in half and remove cores. Cut apples into thin wedges. In a cup, mix flour, cinnamon and nutmeg. In a large bowl, toss apples with thickened cornstarch mixture, stir apples into raisin mixture until coated with sauce. Preheat oven to 400°. Fill crust with apple slices, spreading evenly. Put on top crust. Bake 45 minutes. Cover pie loosely with foil and bake 10 to 15 minutes longer or until filling is bubbly and crust is golden. Cool pie on rack.
Mix water and yeast. Mix flour, sugar, butter and egg. Combine all ingredients. Put in airtight bowl; place in refrigerator. Dough is best if mixed at night and allowed to stand in refrigerator. Grease muffin tins and spoon out as many as needed. Bake at 350° until brown. Return remaining dough to refrigerator and use as needed. Will keep up to 6 days.
Mix sour cream, buttermilk and sugar together. Add sifted dry ingredients and stir well. Take one heaping tablespoons of dough and roll out in a little flour. Shape in figure 8. Bake about 8 minutes at 475° on top shelf.
Blend milk and flour and cook over low heat until fairly thick white sauce forms. While cooling, blend in separate bowls the Crisco and oleo, then in next bowl sugar and vanilla. Add white sauce to all these ingredients and beat with electric beater.
Preheat oven to 325°. Cook broccoli according to package. Layer in a 12 x 8-inch baking dish. Spread turkey evenly on top. Combine soup with milk until smooth and pour over turkey. Sprinkle with grated cheese atop. Bake for 30 minutes. Let stand 5 minutes before cutting.
Boil sugar, margarine, syrup, salt and cream of tartar until a hard ball forms in cold water. Remove from burner and stir 1 teaspoon soda (will foam). Pour over popped popcorn. Place in a large pan and bake 1 hour at 200°. Stir every 15 minutes.
Brown meat; drain, then cool. Combine all ingredients except meat and mix well. Have a large (10 to 12-inch) cast-iron skillet hot in a 350° oven with a small amount of grease in bottom of skillet so the cornbread won't stick. Pour 1/4 batter mixture into skillet, then add 1/2 meat. Repeat so batter mix is on top. Cook 1 hour at 350°.
Cream together Crisco, sugar and salt. Add boiling water; stir until creamy. Add eggs; crumble yeast in warm water and dissolve. Pour into mixture. Alternate 1 cup cold water with flour. Grease top and seal tightly. Put in refrigerator; will keep a week. Knead and make into rolls. Let rise 2 hours. Bake at 375° for 20 minutes.
Mix apples, apple juice, thickener and spice; stir until apples are well coated. Add lemon juice to keep apples light colored. Pour into 9-inch pastry lined pan. Top with second crust. Seal the edges and cut slits on top for steam. Bake at 425° for 15 minutes, then at 350° for 30 minutes until golden brown. One serving contains 220 calories, 1 1/2 fruit exchange, 1 bread exchange and 2 fat exchanges.
Roll small balls of	dough in hands and flatten on cookie sheet with fork. Bake in a moderate oven (350°) until light brown, about 8 minutes.
Mix cream cheese and Cool Whip together, then add in the rest of the ingredients and freeze in a 9 x 13-inch pan.
Brown meat and drain, stir in seasonings, tomato sauce, and kidney beans. Pour into 2 quart casserole. Prepare muffin mix according to package. Spread over meat mixture. Bake at 350° for 35 to 40 minutes. Top with Cheddar cheese. Bake 5 minutes and serve topped with sour cream if desired.
Just before serving, crush the Butterfinger candy bars into tiny pieces (leave in wrapper and hit with something heavy). Add to Cool Whip and frost the angel food cake. If you only want a piece at a time, leave Cool Whip mixture in bowl and refrigerate.
Cut wings at joints. Discard tips. Wash and pat dry wings. Arrange wings in a foil-lined pan in a single layer. Bake in oven at 375° for 20 minutes.
Melt milk chocolate and white chocolate in two separate bowls in a 250° oven. When completely melted, spread milk chocolate into a 12 x 12-inch pan. Combine peanut butter with the white chocolate and pour mixture over milk chocolate layer. With a knife, swirl until surface is white and dark chocolate swirls. Cool at room temperature and cut into 1-inch squares. Keeps nicely in a tin in a cool, dry place.
Combine ingredients. Sprinkle with paprika and parsley. Bake covered for 1 hour at 300° and uncovered for 1/2 hour.
Drain and chop maraschino cherries. Combine cake mix, mincemeat, oil and eggs. Mix well. Stir in cherries, raisins and nuts. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 50 to 60 minutes. Remove from oven and cool in pan for 15 minutes. Remove from pan and finish cooling on wire racks.
Place all ingredients in blender and mix well. Serve in tall glasses. Delicious and refreshing. May halve recipe. Makes 12 or more servings.
Mix all ingredients. Refrigerate at least 1 hour before serving. Serve with cut up vegetables or cup up Italian bread or pumpernickel bread. May be served in a hollowed out round pumpernickel bread with the bread on the side. Also good on baked potatoes; also on fish.
Cook frozen broccoli; drain and set aside. Saute onion in butter until transparent; blend in flour. Add milk gradually; stir and cook until thickened and smooth. (Use wire whisk.) Dissolve bouillon cubes in hot soup. Add seasonings, crab and broccoli; heat through but do not boil.
Heat oven to 400°. Cream butter flavor Crisco, sugar and milk in large bowl at medium speed of electric mixer until well blended. Add eggs 1 at a time. Beat well after each addition. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves. Mix into creamed mixture. Stir in raisins and nuts. Drop level measuring tablespoonfuls of dough 2-inches apart onto ungreased sheet. Bake at 400° for 7 to 8 minutes. Remove to cooling rack. Sift confectioners sugar over cooled cookies. Makes 4 1/2 to 5 dozen 2-inch cookies.
Cream sugar, oil, salt and margarine real well. Add eggs, one at a time, beating after each. Add vanilla and lemon juice. Add flour alternately with milk, adding flour first and last. Grease and flour tube pan. Start in cold oven. Bake at 300° for 1 1/2 hours. Cool in pan.
Bring to a boil the first 4 ingredients. Cook for 2 minutes. Remove pan from fire; add the remaining ingredients. Stir well, then drop mixture from a spoon onto waxed paper, allowing cookies to cool. Makes 30 to 40 cookies. Try adding peanut butter; try 1/4 cup at the end of the cooking time.
Cook noodles according to package and drain. In large bowl, mix all ingredients. Then add noodles and mix all together.
Mix potatoes, sugar and coconut and refrigerate. Melt chocolate bar with paraffin over hot water. Make balls of first mixture and coat with chocolate mixture.
Thaw bread in a plastic bag. Do not close up the bag. Leave it open so the dough can expand. Thaw at either room temperature or in the refrigerator.
Alternate fruits in a 3-quart casserole. Arrange pineapple slices on top with a cherry in center of each slice. Combine sugar, curry powder and butter. Sprinkle over the fruit. Yields 16 servings.
Mix the first 8 ingredients in a large bowl, then add 8 cups flour, half at a time. Let dough stand for a few minutes to take up moisture. If it is thick enough to spoon up and drop in grease you won't need extra flour. If not, add flour (a little at a time) until it becomes thick. Then drop by teaspoons into hot grease. Turn and cook as needed.
Mix together apples, 1/3 cup sugar, cinnamon, salt and melted butter. Place in greased 8-inch square baking dish; set aside. Combine 3/4 cup sugar and flour; cut in butter until crumbly. Sprinkle over apples
Brown hamburger, onions and green peppers (drain fat). In large bowl, mix together all soups well. Pour into skillet. Let simmer until hot. Cook noodles by directions on package. Drain noodles. Serve hamburger mixture over noodles.
Place carrots in 1 1/2-quart casserole. Sprinkle with basil, salt and pepper. Toss together. Add water and dot with margarine. Cover and bake at 350° for 65 to 70 minutes, until fork-tender. Makes 6 servings.
Beat eggs until stiff. Gradually add sugar and vanilla. Sift together and add to egg mixture the flour, baking powder and salt. Heat milk and Crisco or butter to boiling point. Add at once to egg mixture and blend thoroughly. (Do not add more flour.) Pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. While cake is hot, add syrup of brown sugar, cream and butter to top of cake. Sprinkle coconut on top of syrup. Place cake under broiler until coconut is golden (only takes a few seconds).
Cook noodles in salted water; drain. Coat with butter. Preheat oven to 375°. In large saucepan, mix soup, milk, onion, pepper and salt. Cook over low heat for 10 to 15 minutes, stirring frequently. Add tuna; combine with noodles and pour into 2-quart casserole. Top may be sprinkled with bread crumbs. Bake for 20 to 25 minutes.
Cream together peanut butter and butter. Add cracker crumbs and sugar. Work mixture with hands and spread in 13 x 9-inch baking pan.
Cream wet ingredients together. Mix dry ingredients together. Mix everything together. Grease pans, 3 (8 1/2 x 4 1/2-inch). Bake at 350° for 60 minutes. Yum, yum, yum.
Put fruit into a large pan. Add apple juice; simmer until soft. Mash with potato masher or with electric mixer. Add the spices. Serve over pancakes or on whole wheat toast. Yields 16 cups. Refrigerate.
Mix ingredients (1/2 of the Cool Whip) together and put in baked pie shell. Let stand in the refrigerator overnight. Before serving, frost with rest of Cool Whip and decorate with lemon rind, shredded.
Preheat oven to 350 degrees. In large bowl mix all ingredients together until well combined. Pour into well greased 8-1/2x4-1/2x2-5/8-inch loaf pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Serve with butter or cream cheese. Makes 1 loaf.
In large bowl, mix first 7 ingredients. Add oil and honey and blend until moistened. Spread on 2 ungreased 15 x 10-inch pans. Bake in 300° oven for 20 minutes, stirring once. Cool. Put in airtight container or freeze. To make Granola Squares, beat 1/2 c. oleo, 1/2 c. brown sugar and 1/2 c. honey. Add to above granola mix. Spread in a greased 13x9x2 pan, press down firmly. Bake 350° for 30 minutes. Mixture will be soft in center, but will firm when cooled. Cut into squares.
Mix pudding with milk; beat at moderate speed for 2 minutes. Blend in Cool Whip. Butter the bottom of a 13 x 9-inch pan; line with graham crackers. Pour in 1/2 of pudding mixture. Place another layer of crackers on top and add the rest of the pudding mixture. Cover with another layer of graham crackers. Refrigerate for 2 hours. Cover with ready made milk chocolate icing.
Heat soups, chicken, peas, sour cream, 1 cup milk, salt and pepper to boiling in a saucepan. Pour into a 9 x 13-inch pan. Sprinkle with shredded cheese.
Heat pineapple to boil, add jello and cool. Add buttermilk, Cool Whip and pecans. Pour in 2 qt. dish and refrigerate.
Toss meat cubes in flour. Brown lightly in butter. Add onion, parsley, garlic, bay leaf, salt and mushrooms. Cook until onion is just tender. Slowly add wine and water, stirring constantly. Bring just to boiling; reduce heat and simmer until meat is tender. Add more wine if necessary. Remove bay leaf. Serve over hot cooked rice or hot buttered noodles. Serves 6 to 8.
Night Before: Dissolve yeast in 1/2 cup water. Add flour to remaining water all at once. Add Anisette and water with the yeast; beat vigorously until smooth. Cover with cloth; place in warm area overnight. dough should rise to about 2 times original size.
Heat 4 tablespoons butter or margarine in a large skillet. Add chopped vegetables and cook. Stir 5 minutes. Stir in the catsup, water, brown sugar and vinegar; heat to boiling. Reduce heat; simmer about 30 minutes longer, covered. Stir once or twice. Serve over rice, noodles or mashed potatoes or toast. Makes 4 to 6 servings.
Mix cake by directions on the box and bake in a 9 x 13-inch pan. Before cake is done, bring pineapple and sugar to boil for 5 minutes.
Place hash browns, 1/4 cup margarine, onion, pepper, cheese, sour cream and soup in large greased baking dish. Mix until well blended. Combine remaining 2 tablespoons margarine with cereal or cracker crumbs and sprinkle over top. Cover and bake at 350° for 40 to 50 minutes or until bubbly.
Press dough on cookie sheet to form crust. Bake at 350° for 8 to 12 minutes, until golden brown.
Cream butter until soft. Gradually add sugar. Cream until light and fluffy. Blend in water and vanilla. Combine flour and chopped nuts. Add gradually to creamed mixture. Mix thoroughly until with lightly floured hands. Break off small pieces of dough and shape them like dates. Place 1 inch apart on greased cookie sheet; bake them 10 to 15 minutes (or until very light brown) in a 325° oven. While still warm, roll the cookies in granulated sugar.
Brown chops on both sides. Place into shallow baking dish. (Sometimes I do mine in electric skillet.) Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water. Pour over chops. Bake in 350° oven for 1 hour or until tender. Makes 4 servings.
Mix first 5 ingredients together. Add mashed bananas and strawberries; finish filling freezer with milk. Freeze.
Mix flour, cocoa, sugar and salt, making sure there are no lumps. Slightly beat egg yolks and add to milk. Slowly add milk mixture to dry ingredients; beat well. Cook in heavy saucepan over medium heat until thickened, stirring constantly. Add butter and vanilla. Pour into pie shell. Beat egg whites until stiff; add sugar and vanilla, again beating until stiff. Spread over pie and bake at 350° until meringue is brown.
Preheat oven to 350°. Mix oil and sugar; beat well. Add eggs separately. Sift dry ingredients together. Then blend mixtures and beat thoroughly. Stir in carrots. Pour into three 8-inch or two 9-inch greased, floured layer pans. Bake at 350° for 30 minutes or until cake tests done.
Combine cream cheese and sugar. Cream well. Add egg yolks and blend thoroughly. Cream. Add vanilla and salt. Beat egg whites in separate bowl. Whip cream in another bowl. Fold whipped cream and egg whites into first bowl, one at a time. Crush 20 graham crackers. Put half to 3/4 of them on the bottom of an 8 x 8-inch pan. Put remainder on top. Freeze.
Mix undrained pineapple, sugar and jello. Cool but do not let jell. Add buttermilk and nuts. Fold in Cool Whip. Pour into 9 x 13-inch dish and chill.
Prepare cake mix according to package directions. (Bake in 9 x 13-inch pan.) Do not remove cake from pan. When cake has cooled completely, poke holes in top of cake using handle of wooden spoon. Pour berries and juice over top of cake. Sift powdered sugar into Cool Whip and fold together. Spread over top of cake. Refrigerate. Cut into squares to serve.
Preheat oven to 350°. Steam broccoli until tender; do not allow to change color. In shallow pan, lay 2 pieces of ham per person, then 1 slice of Swiss on top. Place 2 broccoli spears (flowerets on outside) in the middle; set aside. In pan, melt the butter. Blend in the flour, salt, horseradish, mustard, Worcestershire sauce and grated onion. In a bowl, whip up the egg yolk and pineapple juice. On very low flame, slowly blend bowl mixture into pan mixture. Add the milk; cook on low heat. Pour a little sauce over the broccoli, then roll up and hold with toothpicks. Cook for 25 minutes. Reheat remaining sauce and serve over rolls. Serves 2 people.
Boil chicken for approximately 45 minutes. Cool and tear apart. Boil spaghetti as directed. Saute onion in butter. Combine all ingredients in a large ovenproof dish and bake until cheese bubbles. Serves 6 to 8.
Mix together hot water, sugar, salt and shortening. Cool until lukewarm. Sprinkle or crumble yeast into the warm water and stir until dissolved and then add to the first mixture. Add the egg and 1/2 the flour. Beat until smooth. Stir in enough of the remaining flour to make a soft dough. Knead until smooth and elastic, about 10 minutes. Place dough in a greased bowl and turn to grease the top of the dough. Cover tight with foil or waxed paper. Store in the fridge until needed or until it has doubled in bulk. Punch down dough and cut off what is needed and shape into rolls. Let rise in a cool place 1 hour. Bake at 350° for 15 to 20 minutes or until brown. Keep in the fridge. Makes 4 to 5 dozen.
In a small saucepan mix sugar and cornstarch. Then blend in 1 cup water and the vinegar. Cook, stirring, until boiling and thickened. Transfer to a small bowl. Cover. Refrigerate until chilled.
Trim all fat from steak; cut across grain in slices about 1 x 1/4-inch. Add soy sauce and garlic and set aside. Prepare vegetables. Heat half the oil until very hot in large skillet. Add vegetables and stir-fry 2 minutes; remove from skillet to warm pan. Add remaining oil to skillet; heat. Add steak and stir-fry 2 minutes. Mix cornstarch with water; add to steak. Cook, stirring constantly, until thickened. Add vegetables; mix thoroughly; serve over rice. Calorie count does not include rice. Makes 4 servings (1 cup each); 281 calories and 17.8 grams fat.
Cook pasta. Mix dressing. Chop vegetables. Cool pasta and mix all ingredients, except tomatoes. Let mixture marinate 8 hours or overnight. Add tomatoes 1 hour before serving.
Mix all ingredients in bowl. Beat according to cake mix directions. Bake at 350° for 35 minutes or until test pick comes out clean. This cake may be frosted with a glaze, cream cheese frosting or dust with powdered sugar.