HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, dissolve yeast in warm water. Add next 5 ingredients and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth, about 4 to 6 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled. In a skillet, cook beef and onion until done; drain. Stir in tomato sauce. Set aside. Punch down dough; divide into 16 pieces. On a lightly floured surface, roll out dough into a 5-inch circle. Top each circle with two pieces of cheese and 3 tablespoons beef mixture. Bring dough over filling to center. Pinch edges to seal. Place seam side down on greased baking sheet. Cover and let rise until doubled. Bake at 400° for 8 to 12 minutes or until golden brown.
Arrange the ingredients in order given, with Dream Whip on top. Refrigerate to set.
Mix eggs, salt and pepper with fork until all is yellow. Heat margarine or butter in pan over medium heat until melted. Add egg mixture and hot dog. Stir as often as needed so eggs do not burn onto bottom or side of pan. When eggs are thickened in pan, add cheese and take off stove. Makes 1 servings.
Bring first 3 ingredients to a heavy boil. Then add peanut butter and cereal. Mix well and drop by spoonful on wax paper.
Place bread in toaster and toast until golden brown. Heat a skillet to medium heat. Cut 2-inch circle out of the middle of toast. Melt butter in pan. Place toast in the pan. Break egg over the toast so that egg yolk is in the hold of the toast. Cook until egg yolk is done or to your liking.
Peel and core apples; cut into thin slices. In a heavy saucepan, bring apples, sugar, cinnamon, cinnamon stick and butter to a boil. Cook over high heat 5 minutes until sugars dissolve. Reduce heat to low and simmer, uncovered, 15 to 20 minutes or until apples are tender. Remove cinnamon stick.
Place ingredients in pan, 8 x 8 x 2-inch, in order listed. Sprinkle with cheese (should be sharp or Parmesan) or bacon bits. Refrigerate 24 hours. Do not mix. Serve in squares.
Blend eggs, salt and milk with a whisk in a shallow plate. Heat griddle to medium/hot. Dip bread slices into egg mixture and place on griddle. Brown one side, then flip over. Coat browned side with peanut butter. Complete cooking. Peanut butter will melt into toast. Serve with favorite jelly, jam or syrup. Good!
Pour all ingredients together and mix well. Pour into greased and floured small cake pans. Bake at 350° until done. Stack with cooked apples or applesauce.
Boil milk, margarine, sugar and cocoa together for 1 minute. Remove from heat and add peanut butter, vanilla and oats. Drop on waxed paper.
Saute onion, celery and garlic in oil in large pan for 3 minutes. Stir in undrained tomatoes, water, cabbage, carrots, bay leaf, oregano, basil, salt and pepper. Bring to boil; cover and lower heat and simmer for 30 minutes or longer.
Blend the shortening, the butter and vanilla together. Mix in the sugar, then the soda, baking powder, ground nuts, flour and coconut. It is a very dry mixture that the butter and shortening hold together. Form into log rolls and wrap each log in wax paper. Chill overnight.
Layer in baking dish as listed. Bake at 350° for 30 minutes. Top with Funyun onion rings after baking.
Put all in pot. Cover and simmer until tender. You may need more tomato juice as it cooks.
Bring to a boil and let bubble for 10 minutes. Fill sterilized jars and seal.
Mix dry cake mix with 1 egg, 1/3 cup oil; mix together until crumbly. Reserve 1 cup. Put remaining in greased pan. Bake for 15 minutes at 350°. Mix cheese, juice, sugar and 1 egg until light and smooth.	Spread	over 1st layer. Sprinkle with reserved mixture. Bake 15 minutes more.
This recipe is for a small pie. Put water up to raisins in saucepan. Let come to boil and then simmer 15 to 20 minutes. Remove from heat and add thickening and slice of butter. Pour into crust and top with crust. Bake at 450 degrees until crust starts to brown. When crust begins to brown, turn heat to 325-350 degrees. Bake approximately 35 minutes.
In bowl, with a spoon, mix the ingredients in the order listed. Fold the	nuts and apples in last, to form a thick batter. Put mixture in a 10-inch glass pie plate. Bake at 350° to 375° for approximately 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.
Dredge steak in flour. Brown with onion in butter. Add seasonings and water. Cover and simmer 45 minutes to 1 hour. Stir occasionally. Add soup and mushrooms; stir to mix. Cook 30 minutes longer, until beef is tender. Turn off heat and stir in sour cream. Serve over noodles.
Wash okra and brush lightly with nylon net or brush to remove "fuzz". Trim okra stems without cutting too close. Sterilize 10 pint jars and keep hot until ready to use. Combine vinegar, water and salt and bring to a boil. Into each jar, pack okra in two vertical layers. The first layer should be packed with stems down; the next with stems up. Also add to each jar 1 clove garlic, 1 hot red pepper, 1 teaspoon dill seed and 1 teaspoon mustard seed. Pour hot vinegar over okra and seal. Process in boiling water bath 5 minutes. Let stand several weeks before opening.
Drain garbanzo beans and corn. Drain and rinse red kidney beans. In a large saucepan, stir together beans, corn, kidney beans, broth, tomatoes, onion, chili powder, garlic, red pepper and black pepper. Bring to a boil, then reduce the heat. Cover and simmer for 20 minutes. To serve, ladle into bowls. Dollop each serving with 1 tablespoon yogurt. Makes 4 servings.
Take white sugar and cinnamon, make cinnamon mixture. Take biscuits and cut each one in 4 pieces. Roll them in cinnamon sugar.
Add soda to milk and stir into mixture of first 4 ingredients. Add remaining ingredients. Mix well. Drop on cookie sheet. Bake at 350°.
Place fish in baking dish (if skin is on it, put skin side down in dish). Sprinkle fish lightly with black pepper, garlic salt, dill weed and Italian bread crumbs. Slice butter on top (about 4 teaspoons). Put in middle oven and broil. Don't turn fish. Broil 2 to 3 minutes for scallops and sole. Broil 5 to 7 minutes for perch, cod and haddock.
Puree chopped melon in blender and set aside. Mix sugar and wine in saucepan and simmer until sugar is dissolved. Mix in the melon puree. Pour into loaf pan and freeze 4 hours or until hard. Puree again 30 minutes before serving. Return to freezer until time to serve. Garnish serving dishes with mint sprigs. Makes 4 (1 cup) servings.
Mix butter, sugar and flour. Add eggs, milk, vanilla and salt. Pour in pie shell; bake at 350° for about 30 minutes.
Combine the first 3 ingredients and put in a 9 x 13 pan and bake in 350° oven for 5 to 10 minutes (first layer). Let cool about 20 minutes before adding the remainder of layers.
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick. Cool. Whip the cream; fold in. Serve over fresh fruit or with jellied fruit salad.
Mix cake mix, oil, eggs and oranges with liquid for 2 minutes. Pour into greased and floured pans. Bake at 350° for about 25 minutes. Drain pineapple juice, reserving the juice of 1 can to pour over the baked layers while warm (2 layer cake).
Power Level: High. Cut core from cabbage; rinse. In medium glass bowl, heat, covered, 4 to 5 minutes on High. Remove 8 leaves; reserve (using remaining cabbage in other recipes). Into glass bowl, crumble ground beef; stir in onions. Heat 3 1/2 to 4 1/2 minutes on High until beef is browned, stirring once; drain. Stir in 1/2 tomato sauce, rice, salt and pepper. To stuff cabbage, place beef-rice filling in cabbage leaf; roll up, folding edges in. Arrange seam side down in square baking dishes. Pour in remaining tomato sauce blended with brown sugar and vinegar. Heat, covered, 5 minutes before serving.
Spray cookie sheets with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). Drop by rounded teaspoonfuls onto cookie sheets. Bake in 350° oven 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Makes about 2 1/2 dozen.
Cook spaghetti; drain and keep hot. Melt 2 tablespoons butter in frying pan. Saut mushrooms until golden brown. Melt 1/4 cup butter in large saucepan; remove from heat. Blend in flour, salt and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, mushrooms, chicken and spaghetti; spoon into greased 2-quart casserole and sprinkle cheese over top. Bake at 425° for 15 to 20 minutes, until bubbly and brown on top. Serves 6 to 8.
Cook pasta according to package directions. Rinse and drain. Mix all ingredients and chill several hours or overnight. Serve in a lettuce cup. Serves 10 to 12.
Baking Temperature: 325°. Baking Time: 50 to 60 minutes.
Butter 1 1/2-quart casserole. For sauce, in heavy saucepan, over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk; cook until mixture boils, stirring constantly.
Cook chicken until well done; chop fine. Cook mixed vegetables until well done. Mix broth and soup. Place chicken in bottom of 8 x 12-inch casserole dish. Add vegetables. Pour soup and broth over vegetables. Mix flour, oleo and milk; pour over top. Bake at 400° until pastry browns.
In 3-quart bowl, combine taco mix, flour and salt. In 2-quart bowl, blend egg and milk. Dip chicken pieces into egg mixture, then coat in flour mixture. Fry in hot shortening.
In long, buttered casserole (13 x 9-inches), layer the following: Place chicken (deboned). In saucepan, heat soups and milk. Pour this mixture over chicken breasts. In saucepan, heat broth, margarine and seasoning mix. Pour over casserole. Heat at 325° for 15 minutes or until bubbly.
Drain peas and	green beans. Add celery, onion and pimentos. Mix Mazola oil, vinegar, sugar, salt and pepper. Bring to boil. After peas, beans and pimentos drain, add oil, wine vinegar, sugar, salt and pepper after it's brought to a boil.
Melt butter or margarine. Add spinach (well drained), eggs, onion, cheese and stuffing mix; mix well and chill overnight. Form into balls (makes approximately 36 balls). Bake at 350° for 12 minutes. Very good appetizer.
Preheat oven to 350°. Sift together flour, salt, cloves and cinnamon; set aside. Mix egg, sugar and shortening with a spoon until light and fluffy. Combine applesauce and baking soda and add to ingredients. Mix well. Stir in nuts and raisins. Drop by teaspoons onto a lightly greased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Makes approximately 100 cookies.
Clean and devein shrimp, keeping tail intact. Drain on paper towels. Heat peanut oil in wok or saute on high 1 minute. Add shrimp, garlic and ginger and cook, stirring constantly, for about 8 minutes, or until shrimp turn pink. Watch heat carefully to avoid overcooking. Combine broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture, stirring constantly. Bring to boil; cook 1 minute. Stir in sesame oil, green onions and cilantro. Cook until heated through. Serve immediately over rice. Yields 4 servings.
Heat eggs, vinegar and sugar in microwave on Medium, stirring often. Cook until thickened. Mix with remaining ingredients.
Mix sugar and eggs first, then add other ingredients. Mix well by hand. Bake in long baking dish at 350° for 30 minutes.
In glass baking dish, pour in frozen broccoli. Sprinkle with garlic powder. Pour in rice and milk. Spoon can of soup over mixture. Top with sliced Velveeta. Microwave on High for 20 minutes, stirring once after 10 minutes.
Cream sugar, butter and Crisco. Add eggs and spices. Put soda in berries. Add berries, then add flour, cocoa and salt, a little at a time until all is mixed thoroughly. Add vanilla. Bake in layers. Bake at 350° for 35 minutes or test with cake tester. May take a few more minutes. Ice with your favorite icing.
In 10-ounce glass, stir chocolate syrup and milk to mix thoroughly. Slowly stir in enough soda to fill glass.
Heat oven to 325°. Cook manicotti shells as directed on package; drain. Mix chicken, carrot, Ricotta cheese, onions, cilantro and garlic. Fill shells with chicken mixture.
Soak beans overnight. Simmer them until tender (2 - 3 hours) and drain. In melted butter saute onions, shallots, green chilies, and garlic until onions are soft. Add sirloin and cook over moderate heat until browned. Add turkey and pepper flakes. Sprinkle with flour, and stir until blended. Transfer to heavy Dutch oven or 8 qt. kettle. Add next 8 ingredients. Bring to boil, then simmer for 30 minutes stirring occasionally. Stir in spices and continue to simmer for 1 hour or more. Just before serving, remove from heat, stir in sour cream, and return to low heat to heat through. May be made ahead and refrigerated or frozen, but do not add sour cream until ready to serve.
Pour the 2 cups boiling water over raisins, sugar and butter. Let stand while preparing other ingredients. Sift flour, baking soda, baking powder and salt; add to raisin mixture. Add eggs, nuts and vanilla; beat well. Pour into greased and floured loaf pans (2 large or 4 small ones). Bake large loaves for 1 hour or small ones for 50 minutes at 375°. Bread may be frozen and used later.
Cream butter and Wesson oil. Add sugar. Add eggs 1 at a time, beating after each addition. Add coconut flavoring. Sift dry ingredients together. Add alternately with milk to egg mixture. Add coconut and pecans. Pour into well-greased tube pan. Bake at 325° for 1 hour and 30 minutes.
Brown bacon; drain and crumble into pieces. Brown beef and onion; drain. Mix all ingredients and bake for 1 hour at 400°.
Melt butter. Add eggs and sugar; mix well. Add coconut. Pour into unbaked pie shells. Bake at 350° for 30 to 40 minutes, or until done.
Cook until onion, celery and broccoli are tender. Add one cup of Minute rice. Bake at 350° for 30 or 35 minutes or until done.
Put pudding mix in microwave bowl. Measure liquid from chunks and oranges (need 1 to 1 1/4 cups). Pour into pudding. Cook, uncovered, for 3 to 4 minutes in microwave until boiling. Add pineapple and oranges to mixture; cool. Add cherries. One hour before serving, slice bananas and mix. Slice and peel kiwi and arrange on top of salad.
Stir together flour, baking soda and salt; set aside. Mix margarine and peanut butter. Add brown sugar, mixing thoroughly. Add eggs; beat well. Gradually add flour mixture, beating until thoroughly mixed. On lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutter and place on ungreased cookie sheet. Bake at 350° for about 10 minutes or until done.
Blend cream cheese and mayonnaise. Stir in nuts and olives and then add juice and pepper. Chill. May be used on crackers or as sandwich spread.
Preheat oven to 350°. In large bowl, combine peanut butter, butter, brown sugar and granulated sugar. Beat until creamy. Gradually beat in eggs and vanilla. In small bowl, combine flour, baking powder and salt. Blend in peanut butter mixture. Spread into a greased 13 x 9-inch baking pan. Sprinkle chocolate chips over surface. Place in a 350° oven for 5 minutes. Remove from oven; run knife through mixture to marbleize. Bake an additional 30 minutes. Cool; cut into 2 x 1-inch bars. Makes 4 dozen.
Cream butter, peanut butter and sugar. Add 1 cup of flour, milk and 3 eggs, ending with 1 cup of flour into which baking powder has been mixed. Bake in greased and floured tube pan at 275° for 1 hour and 30 minutes.
Beat cranberry sauce until smooth and add lemon juice. Pour into refrigerator trays and combine remaining ingredients and pour over cranberry mixture. Freeze. Make day ahead.
Mix all dry ingredients in bowl. Mix sugar, egg yolks, butter, milk and vanilla, then add chocolate, dry ingredients and nuts, then add beaten egg whites. Bake at 350° for 15 to 18 minutes. Bake in a 9 x 9-inch greased pan.
Combine first 5 ingredients in saucepan. Bring slowly to a full rolling boil, stirring constantly, and boil 1 minute. Remove from heat. Add vanilla. Beat until thick enough to spread. If frosting becomes too thick, add about 1 tablespoon cream. (This can stand to cool, stirring every so often, if you wish.)
Blend cheeses and mayonnaise; add chilies and artichokes and stir. Turn into casserole dish. Bake for 30 minutes at 350°. Can be prepared ahead of time and warmed up to serve.
Simmer bay leaf and cloves in water until well flavored; strain. Dissolve Jell-O in hot liquid. Add tomato sauce and cool. Add rest of ingredients. Pour into mold; garnish with tomatoes and cukes.
Cream sugars and oleo until light and fluffy. Add oil, eggs and vanilla, beating until ingredients are combined. Add flour, salt, soda and cream of tartar. Mix until it is combined. Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten each ball with a glass dipped in sugar. Bake at 375° for 10 minutes. Makes 5 dozen cookies.
Separate eggs. Beat yolks until light, adding 1 cup buttermilk. Sift together dry ingredients; add to yolk mixture and beat. Add the remaining cup of buttermilk and beat again, adding melted margarine. Lastly, fold in the beaten (stiff) egg whites. Bake in hot waffle iron.
Cut meat into bite size slices. Put butter in Dutch oven pan and saute the meat until all of the juice is boiled down. (Any cooking oil may be used in place of the butter, but the taste is not quite the same.) Remove meat from the pan and add 1 cup chopped onion to the remaining drippings. (If necessary, add another spoon of butter.) Saute onion until transparent. Add 3 tablespoons flour, dry mustard, catsup and mashed garlic. When this is well blended, add the sauteed meat. Add enough boiling water to cover meat and the bouillon.
Add taco seasoning and chili beans to browned meat. Simmer uncovered. If too thick, add water. Combine all ingredients in large bowl. Add meat mixture. Crush 1/2 large bag of Doritos and mix well. Top with large bottle of Western salad dressing.
Mix all together, except crackers and margarine. Pour in casserole dish. Crush Ritz crackers (about 1 stack). Melt 1 stick of margarine. Coat crackers with margarine. Pat on top. Bake in 350° oven until bubbles and browns lightly.
Brown the meat and drain the fat. Add canned foods in a large pot; mix and heat approximately 15 minutes. You may cut recipe in half.
Grind shrimp. Add butter and spices. Mix thoroughly. Place in covered bowl and leave in refrigerator for several hours. May be sliced or put in mold and used with crackers.
In a saucepan, put the carrots. Add salt, sugar, butter and enough water just to barely cover the carrots. Cover; cook just until the carrots are tender. Remove the lid; boil until the water has completely evaporated, leaving a sticky glaze. Sprinkle with the cinnamon; mix and serve. Mmm good!
Preheat oven to 325°. Butter 8-inch loaf pan. Combine first 3 ingredients; set aside. With mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Add lemon peel. Mix dry ingredients, alternating with milk. End with dry ingredients. Stir in blueberries. Bake until golden brown for 15 minutes. Cool.
Combine crackers and peanuts in 4-quart microwave-safe bowl and set aside.
Cook and drain tomatoes overnight. Cook tomatoes and rest of ingredients together for 1 hour. Put into jars and seal. Good for baked beans and Sloppy Joes.
Scrub potatoes. Pat dry. Prick potatoes with a fork. Bake in 425° oven for 40 to 60 minutes or cook, uncovered, in a microwave oven on 100% power (High) for 14 to 17 minutes. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Place potato pulp in large bowl. Add 3 tablespoons melted margarine or butter, sour cream, dill, lemon juice, garlic salt and pepper. Beat with an electric mixer (low speed) until smooth. Pile mixture into potatoes. Bake in 425° oven for about 20 minutes or until light brown. Makes 8 servings.
Soak bread crumbs from dressing in milk for 5 minutes. Add hamburger, pork, eggs, contents of flavor packet, salt, Worcestershire sauce and pepper. Mix well. Place in a 9 x 5-inch loaf pan. Cover with chili sauce and bacon, if desired. Bake at 350° for 1 hour or until done.
Mix all ingredients together in casserole dish. Cook 1 hour at 350°. Do not uncover or stir until cooked 1 hour.
Dissolve jello as directed on package. Add sugar to jello mixture while hot. Add pineapple juice and lemonade, then add limeade as directed on can. Just before serving, add ginger ale or 7-Up. Serves 30.
Cook broccoli as directed; drain. Combine rest of ingredients, except cracker crumbs. Place in a buttered casserole dish; top with cracker crumbs. Bake at 350° for 45 minutes.
Whip the cream cheese. Add the remaining ingredients, except whipping cream. Whip the whipping cream; fold into the mixture. Pour into mold and freeze.
Just mix and pour into unbaked pie shell. Bake for about 25 minutes at 350°.
Oil bottom of 9 x 5-inch glass loaf pan and sprinkle with flour. Mix all ingredients and pour in prepared pan. Bake in 325° oven for 50 minutes or until firm in center of loaf.
Slice cucumbers. Dissolve lime in water. Pour over cucumbers and let stand 24 hours. Take out of lime water and wash. Let stand in ice water for 3 hours. Drain 30 minutes.
Save 1 to 2 cups of chicken stock. Place all ingredients in pot with chicken stock and bring to a boil. Boil slowly 1 1/2 hours, stirring occasionally.
Mix all ingredients together; pack firmly back into vanilla wafer box and store in refrigerator until ready to eat.
Mix all ingredients except cheese. Put in buttered dish. Top with grated cheese. Bake about 45 minutes at 350°.
In a skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. drippings; set bacon aside. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired. Serves 4.
Grease a 9 x 13-inch dish with butter. Line bottom with graham crackers. Mix pudding and milk. Beat 2 minutes. Fold in Cool Whip. Pour 1/2 of pudding over graham crackers. Alternate pudding and graham crackers ending with graham crackers. Put frosting on top. Refrigerate overnight.
Sift dry ingredients together.	Cream butter and sugar; add egg and vanilla. Mix in dry ingredients. Blend thoroughly. Chill. Can roll into 1 inch balls and flatten or sliced from roll. Bake at 350° until edges brown for 6 to 8 minutes.
Arrange half of potato slices in deep 10-inch pie plate. Put onion slices on top. Sprinkle with chervil, summer savory, pepper, salt, half of the butter and oil. Arrange remaining sweet potato slices in overlapping pattern around edge of pan. Arrange remaining white potato slices in overlapping pattern in center. Drizzle remaining oil over top. Cover with foil and bake at 350° for 30 to 35 minutes. Uncover and bake 30 minutes more or until golden and tender, basting occasionally with butter. Serves 6.
Cream butter, brown sugar and vanilla until light and fluffy; beat in egg. Sift together dry ingredients and 1/4 teaspoon of salt; mix into creamed mixture. Divide dough into 4 parts; make 12 balls about 1/2-inch in diameter out of each part. Place balls on ungreased cookie sheet. Flatten by crisscrossing with fork tines. Bake at 375° for about 8 minutes. Serves 8.
Cream shortening, sugar, eggs, molasses and milk, then add flour, ginger, cinnamon, cloves, allspice and soda. Mix well. Chill 2 or 3 hours. Roll and cut to desired shapes. Bake on a greased sheet at 350° for 15 to 20 minutes. Makes 5 dozen.
In saucepan, cook pudding and milk over medium heat until thickened and bubbling. Remove from heat and cool slightly.
Spray Pam in 3-quart saucepan. Beat eggs well and add the next 6 ingredients. (You can beat them in saucepan to save dishwashing.) Cook on medium heat and stir occasionally to keep from sticking. Serves 4.