HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast; add all ingredients and 2 cups flour. Blend 1/2 minute on low setting and 2 minutes on medium setting. Stir in remaining flour. Let rise 30 minutes. Beat ingredients with spoon, then smooth out in greased loaf pan. Bake at 375° for 45 minutes.
Brown ground beef; drain. Add next 9 ingredients. Mix together. Cook noodles as directed.
Brown sausage in skillet. Drain. Mix all ingredients together and pour into an 11 x 7 x 2-inch casserole dish at 350° for 45 minutes. Yields 6 to 8 servings.
Grease and flour popover pan. Pour milk into medium bowl. Add flour and salt. With whisk, beat until well mixed. Do not overbeat. Add eggs, one at a time and whisk in until blended. Pour batter into pan filling three-fourths full. Do not scrape bowl. Bake at 425° for 20 minutes. Reduce oven to 325° and bake 20 minutes more or until golden. Makes 6 popovers.
Brown ground beef; drain. Add taco sauce and salt. Line the bottom of a 9 x 13-inch casserole dish with 1 can of crescent rolls. Pour in the beef and sauce mixture. Cover with cheese, then top with the other can of crescent rolls. Bake at 350° for 25 minutes.
Bake potatoes until well done. Slice each potato long ways. Hull out inside in medium bowl. Mix in margarine, milk, salt, parsley flakes and mustard. Fill hull as full as desired. Sprinkle on cheese. Broil until golden brown.
Mix all ingredients at room temperature. Refrigerate for at least 2 hours. Serve as a spread on assorted crackers.
Preheat oven to 350°. Drain pineapple, saving juice. Mix juice, flour and sugar; set aside. Lay pineapple in bottom of dish and cover with cheese. Pour juice mixture over cheese. Melt butter. Mix with crushed crackers. Crumble cracker mixture over cheese layer. Bake 30 to 40 minutes.
Mix sugar and juice together; pour over ham. Place pineapple slices over ham. Wrap in foil and place in baking dish. Turn oven to 250° and bake all night.
Cream shortening and sugar. Add eggs; beat. Add molasses and milk; mix in raisins and mix well. Sift flour with other dry ingredients and blend this into creamed mixture. Drop batter using small teaspoon onto greased baking sheet. Bake in 325° oven about 10 minutes. This makes 12 dozen cookies and they keep well in a cookie jar.
Mix bean dip and cream cheese in mixer. Add taco sauce; spread on cookie sheet or plate. Let set 1/2 to 1 hour until firm. Spread layer of cream cheese on top of bean mixture. Sprinkle with remaining ingredients.
Combine the chicken, rice, onion, eggs, salt, almonds and celery; set aside. In another bowl, combine the salad dressing, soup and lemon juice. Mix the second mixture into the first. Refrigerate overnight. The mixture needs to be fairly moist before baking. If it seems too dry, add some water or chicken stock. Remove from refrigerator and allow to sit at room temperature 30 minutes. Turn into a greased casserole and top with crushed potato chips if desired. Bake 45 minutes at 350°.
Peel and sliced peaches into an 8 x 8 x 2-inch square cake pan. Sprinkle with brown sugar and dot with butter. Sprinkle on cinnamon and nutmeg. Combine remaining ingredients and pour over peaches. Bake 45 minutes at 350°.
In a large bowl, mix all ingredients thoroughly. Will make a workable dough. Make into desired shapes (knots, balls, bows, etc.). Make 1 1/2-inch size. Bake at 325° for 15 minutes. Cool. Ice with 1 box powdered sugar mixed with bottle of flavoring and a little milk. Sprinkle with nonpareils.
Mix potatoes, 3/4 cup oleo, sour cream, soup and cheese together and pour into a 9 x 13-inch baking dish. Top with corn flakes and 1/4 cup oleo. Bake at 350° for 45 minutes.
Spray large skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat, 5 minutes or until cooked through. Stir in 1 c water, milk and macaroni. Bring to a boil. Reduce heat to medium-low; cover. Simmer 15 minutes or until macaroni is tender. Add contents of cheese sauce pouch. Stir until well blended.
Grind or chop in blender, potato, onion and nuts. Saute ground mixture in oil until soft. Add remaining ingredients. Mix thoroughly. Form into burger patties and fry until brown on both sides, or bake on oiled sheet in 350° oven until brown. Serves 6.
In bowl, mix sour cream and pineapple together. Mix in dry pudding and chill.
Stir together margarine, peanut butter and sugar until blended. Beat in eggs and vanilla. Sift together flour, baking powder, soda and salt over sugar mixture. Stir well until blended. If necessary, chill dough until it can be easily handled. Shape into 1-inch balls. Place about 2 inches apart on greased baking sheet; flatten with floured fork, making crisscross pattern. Bake at 350° for 12 to 15 minutes.
Boil and mash potatoes. Simmer the onions and celery in the butter. Beat the egg lightly; blend with the flour. Mix both with the potatoes. Add milk and the celery, onions and butter mixture. Salt and pepper to taste; add parsley, a little poultry seasoning and a pinch of thyme and marjoram.
Preheat oven to 350°. Beat yolks until foamy and yellow color. Add butter, sugar and vanilla; mix well. Add flour gradually and combine thoroughly. Pinch off pieces of mixture size of a marble. Place on greased cookie sheet. Make a thumb print in each and fill with jelly, almonds or chocolate chips (optional). Bake for 10 minutes. Watch carefully, they will not turn brown. The bottom will get very light brown. Makes 4 dozen.
Cook grits. Stir in margarine, egg yolks and cheese until cheese is melted. Fold in beaten egg whites. Pour in ungreased casserole and bake at 350° for one hour.
Bring water and lemon to a boil. Add shrimp. Cook 3 to 5 minutes or until shrimp turn pink. Drain well. Rinse with cold water. Chill. Peel and devein shrimp. Place shrimp in a large heavy-duty Ziploc. Combine vegetable oil and remaining ingredients. Stir well and pour over shrimp. Seal bag. Marinate in refrigerator 8 hours. Drain before serving.
Cut broccoli into bite-size pieces. Mix together broccoli pieces, raisins, onions and bacon. About 30 minutes before serving, mix sugar, mayo and vinegar. Pour over and mix thoroughly.
Saute onion with curry powder in oil until soft. Blend in cornstarch. Add 2 cups milk. Cook 2 minutes, stirring constantly, until mixture boils. Pour into blender or food processor and let cool a few minutes. Blend until smooth. Transfer to soup pot. Cook broccoli by steaming or using a small amount of water until tender. Set aside 1/2 cup of broccoli. Pour remaining broccoli, one cup at a time, in blender and blend with remaining cup of milk until not quite smooth. Combine with onion mixture in soup pot. Add oregano and pepper. Heat to serving temperature. Garnish with lemon slices and remaining broccoli.
Brown the chuck or round steak on medium heat. Add the bay leaves, oregano and 2 cups water. Boil for 1 hour. Pour the water through strainer into cooked chili meat. Add the remaining ingredients. Cook 3 hours. May add more chili powder, if wanted.
Beat together eggs and milk. Fry slowly in 1 stick of oleo. Heat together soup, water, sherry and mushrooms. In large glass pan, 9 x 13-inch, lay eggs, then soup, then Cheddar cheese. Sprinkle with paprika. Bake at 360° for 1 hour.
Mix in order given. Can chill dough but not necessary to chill. Roll into balls and press down slightly with fork on lightly greased cookie sheet. Sprinkle with colored "shot" or can add candied cherries, nuts or chips to batter before making into balls. Bake in 375° oven for 10 to 12 minutes.
Place one slice of apple in crescent roll and roll up, place into pan. Mix butter, sugar, sprite and cinnamon together. Pour over rolls sprinkle a little more cinnamon on top. Cook in 350° oven until	rolls are brown.
Place can of biscuits in pan. Mix together cream cheese, egg and sugar. Spread biscuits with topping mixture. Sprinkle with cinnamon and sugar. Bake at 350° for 20 minutes.
Combine sugar and oil. Add beaten eggs. Beat until smooth. Sift together flour, baking powder and salt. Stir into first mixture. Add chocolate chips, coconut and nuts. Mix well. Spread evenly into greased 15 x 10 x 1-inch pan and bake in 350° oven for 25 minutes.
*For Spice, omit cocoa and add 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon nutmeg and 1/4 teaspoon allspice.
Put syrup in saucepan. Bring to full boil and boil for 8 minutes. (Watch carefully.) Remove from heat and cool for 15 minutes. Cream together butter, sugar, salt and flour. Then add eggs, vanilla and syrup. Beat well. Line a 9-inch unbaked pie crust with 1 1/2 cups broken-up pecans. Pour mixture into pie crust. Bake at 400° for 10 minutes, then lower heat to 350° and bake for 45 minutes longer or until puffed on top.
Melt butter in 1/4 cup boiling water. Add flour and dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400° about 20 minutes. Remove puffs from oven; cool and cut apart. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.
Preheat oven to 325°. Trim fat from pork chops. Place pork chops in skillet over low heat. Brown on both sides. Pour rice into large baking dish. Place pork chops over rice. Cut onion into 4 slices. Place 1 slice on each pork chop. Sprinkle with small amount of salt and pepper. Cut lemon into 4 slices; place on onion slices. Pour soup over pork chops; cover. Bake at 325° for 1 hour.
Spread jalapeno dip in 9 x 13-inch casserole. Spread mashed avocados with salt and pepper and lemon juice over bean dip. Mix mayonnaise, sour cream and taco mix and spread next. Top with chopped olives, green onions and tomato. Finish with shredded cheese. Serve with corn chips or taco chips.
Mix instant coconut cream pudding and milk by directions on package. Add two thirds of Cool Whip to pudding and mix well. Put one layer vanilla wafers in bottom of dish. Next, add a layer of sliced bananas. Next, a layer of pudding mixture. Continue layering like this until pudding mixture runs out. Put one-third Cool Whip on top.
Bring water and margarine to a boil. Add flour. It will look like play dough. Stir about 1 minute. Take off stove. Stir in eggs, one at a time. Drop on a cookie sheet. Bake at 400° for 30 minutes. Cut into halves; stuff with either chicken or ham salad. May also use cheese to stuff.
Mix all ingredients, except potatoes and butter. Pack into loaf pan. Bake at 350° for 1 1/2 hours. Let stand 10 minutes. Drain off liquid and turn meat onto ovenproof platter. Spread potatoes and dot with butter. Heat for about 10 minutes in oven.
Mix sugar and vinegar together. Add slightly beaten eggs. Cook until thick. If it doesn't thicken; add a little cornstarch to it. Stir to a boil for a little while; set off to cool to see if it will thicken or set in cold water.
Combine chuck, egg, onion and salt. Shape into 50 or 60 small balls. Combine chili sauce, jelly and lemon juice in a skillet. Simmer meatballs in mixture until brown. Serve warm.
Mix flour, sugar, spice and salt. Beat eggs until light and fluffy. Stir in pumpkin. Add dry ingredients. Mix well. Gradually stir in milk. Add coconut; mix until thoroughly blended. Pour into unbaked pastry-lined pie pan. Bake in preheated oven at 375° for 45 to 55 minutes.
Beat the cream cheese until smooth. Add the Cool Whip and beat again. Beat in powdered sugar until creamy. Pour into a graham cracker crust. Top with cherries and chill until firm.
Beat egg in mixing bowl. Add corn, cottage cheese and oil. Mix well. Add dry ingredients. If too dry, add a little milk. Spread half of the batter into greased pan. Add layer of green chile strips and cheese, then add rest of batter. Bake at 375° for approximately 30 minutes or until golden brown.
Hollow out onions. Make stock. In pan, brown onion flesh with garlic and margarine. Add Maggi and water. Add celery; simmer.
Mix together the beer, oil, lime juice, onion, pepper flakes, cumin and pepper; this is your marinade.
Heat oven to 350°. Put the butter in a 9-inch pan and put in the oven only long enough to melt butter. Mix sugar and egg. Add dry ingredients alternately with milk in several additions. Add melted butter and stir. Spread into baking pan. Top with a mixture of sugar and cinnamon. Dot with butter. Bake at 350° for 20 minutes.
Mix all ingredients. Bake in a greased casserole dish for 35 to 40 minutes at 350°.
Make several crosswise slices in each potato, not cutting quite all the way through bottom peel (each slice to be approximately 1/2 inch thickness). Gently open cuts and place one onion slice in each. Place in a shallow dish. Cover and bake at 450° for 1 hour or until potatoes are done. Dot with margarine.
Grease a 1-quart casserole. Combine corn, milk and melted butter. Thoroughly blend in bread or cracker crumbs, brown sugar, salt and pepper. Pour into casserole dish and dot with 2 teaspoons butter. Bake at 350° for 30 minutes or until brown.
Grind the first four ingredients. Add sugar, vinegar and seasonings. Cook 20 to 25 minutes. Seal in sterile jars. Yields approximately 5 pints.
Roll bread dough into 14-inch circle. Layer broccoli, pepperoni and cheeses in order given in center of dough. Pull edges of dough toward the center; pinch to seal. Place on baking sheet. Bake at 350° for 25 minutes. Cool 10 minutes. Yields 6 to 10 servings.
Grease 10-inch pie plate. Rinse broccoli under cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups cheese and the onion in the pie plate. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into plate over broccoli. Bake at 400° until a knife inserted in center comes out clean. Top with remaining cheese. Bake further until cheese melts. Let stand 5 minutes before serving.
Mix and add to eggs. Put in casserole. Fold in sliced eggs. Top with chips. Bake at 375° for 30 minutes.
Prepare graham cracker crust according to package. Press in bottom of spring-form pan (9-inch).
Cream shortening and sugar. Add bananas, egg yolks and vanilla (beat well). (Dissolve soda in buttermilk separate.) Add flour and buttermilk. Add pecans. Fold in stiffly beaten egg whites. Bake at 350° for 25 to 35 minutes. Cool and ice with Caramel 7-Minute Frosting.
In large bowl, cream butter and sugars. Add eggs and vanilla and beat well. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix in blender until powder. Mix dry ingredients with creamed mixture. Add chocolate chips, grated chocolate and nuts. Roll into balls. Bake on ungreased cookie sheet at 375° for 12 minutes.
Layer 1: Mix 1 cup flour, 1 stick butter and 1 cup chopped pecans together well. Press into a 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes. Don't brown. Cool.
Melt butter and cheese in microwave. Mix with other ingredients. Bake at 350° until golden brown.
Heat spaghetti according to label directions. Add the peanuts and serve with a salad and garlic toast.
In 1 1/2 quart casserole, place butter. Microwave at High 1 minute or until melted. Stir in brown sugar and microwave at High 2 minutes. Mix well to combine butter and sugar. Add nuts and mix well to coat. Microwave at High 3 to 5 minutes. Spread out onto wax paper and cool slightly. Serve warm or cold. Makes 1 pound.
Brown hamburg and sausage; drain. Peel tomatoes and cut into chunks. Rinse beans, crumble bacon. Chop onions and peppers; mince garlic. Combine all ingredients in crock-pot and cook overnight. Or, may be simmered on the stove.
Cream shortening and sugar well. Add egg. Add 1 cup applesauce. Stir in sifted dry ingredients. Add dates and nuts. Drop cookies on ungreased cookie sheet. Bake at 350° about 15 minutes. Yields 6 or 7 dozen cookies.
Mix Bisquick, beer, salt and pepper. Dip fillets in mixture and fry in oil until golden brown. Drain on paper towels.
Wash raisins; soak for 20 minutes. Mix flour with liquid from ham. Add pineapple juice. Add raisins and water. Bring to a full boil. Boil for 5 minutes. Makes 2 3/4 cups.
Cream the margarine, Crisco and sugar. Add the egg yolks and mix. Sift the flour and soda. Mix and add alternately with buttermilk. Add vanilla, coconut and pecans. Fold in beaten egg whites. Bake in three 8 or 9-inch cake pans in a 350° oven for 35 minutes. Makes 3 layers.
Wash beets and leave 3-inches of tops and roots. Cook until skins slip off easily (15 minutes). Put in cold water. Remove skins, tops and roots.
Brown onions in hot fat. Cook hamburger in onions. Pour in soup and green beans. Cook and drain grease off. Put in casserole dish, then spoon potatoes over the green beans to make 5 peaks. Brown in oven at 350°.
Beat egg whites until stiff; add vanilla. Fold nuts and chocolate chips into egg whites. Line 2 cookie sheets with foil; drop mixture onto cookie sheet by spoonfuls. Place in preheated oven; turn oven off and leave cookies in overnight.
Cook eggplant until tender. Add all other ingredients except 1/2 cup cheese, 1/2 cup cracker crumbs and a little melted butter. Mix well and put in baking dish. Sprinkle with remaining cheese, crumbs and butter mixture.
In a bowl, mix together green beans, water chestnuts, onion and bacon. In a small bowl, mix together sugar, vinegar and bacon fat. Stir into bean mixture to coat evenly. Pour into baking dish and let stand several hours or overnight. Bake at 350 degrees for 30 minutes. Serves 6.
Place all ingredients in a casserole dish and bake at 225° for 5 to 6 hours. Thicken with flour, if desired, to consistency when finished baking.
Beat together sugar, oleo, egg and vanilla until fluffy. Add raisins and pineapple. Sift in flour with baking powder, soda and salt. Mix well. Stir in nuts. Drop by teaspoons 2 inches apart in greased cookie sheet. Bake at 375° for 12 to 15 minutes, until lightly browned. Makes 4 dozen.
Prepare broccoli according to package directions. Drain. Melt cheeses in soup over low heat. Add broccoli. If desired, add a few drops Tabasco sauce. Serve warm.
Mix first three ingredients well. Fold in Cool Whip and vanilla. Chill well. Serve with cut up fruit.
Brown meat and onions lightly in 2 tablespoons fat. Add rest of ingredients. Add 1 1/2 quarts water and simmer slowly 3/4 to 1 hour.
In large saucepan, brown beef. Stir to separate meat. Pour off fat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally.
Melt 1 stick of butter or margarine in 9 x 13-inch pan. Sprinkle 1 cup graham cracker crumbs evenly over melted butter, then sprinkle evenly the chocolate chips and butterscotch chips. Then sprinkle the coconut evenly. Pour the condensed milk over all this. Sprinkle with chopped walnuts or pecans. Bake in 350° oven for about 30 minutes.
Spread over foil covered cookie sheet. Cool in refrigerator for 10 minutes. Break into pieces.
In a large bowl, cream the butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch tube pan.
In medium saucepan over medium heat, saute peppers and onion slices in oil until tender. Stir in steak sauce and horseradish; keep warm. In lightly greased medium skillet over medium-high heat, cook sandwich steaks until done. On roll bottoms, portion beef, pepper mixture and cheese. Broil sandwich bottoms for 3 to 5 minutes until cheese melts; replace tops. Serve immediately. Makes 4 sandwiches.
Prepare cake mix and allow cake to cool. Prepare pudding and refrigerate until it sets. Take half of cake and crumble it into punch bowl. Splash with coffee liqueur (approximately 1/4 to 1/2 cup). Spread half of pudding batch, then spread chocolate Cool Whip. Add half of crumbled Heath bars on top of that. (I use food chopper or food processor to chop them.) Add remaining cake (crumbled). Again splash coffee liqueur (1/4 to 1/2 cup), then pudding and finally white Cool Whip. Sprinkle remaining half of Heath bars. Great dessert for parties.
Combine honey and mustard; add to beans and wine. Mix well in baking dish. Top with bacon. Bake at 350° for 45 minutes.
Brown ground beef with celery and onion. Add rice and brown together. Combine all ingredients in casserole and add 1 soup can hot water. Bake 1 hour at 350°, covered. Uncover and top with 1 cup chow mein noodles. Bake 30 minutes longer. Do not add salt if the soy sauce is salty.
Mix all ingredients together. Cook in 9 x 11-inch pan at 400° until done and golden brown.
Thaw berries until most of ice is gone. Drain off juice. Measure and add water to make 1/2 cup liquid. Stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is completely. Set aside to cool. Add berries to cool juice. Pour into pastry shell. Bake on lowest shelf of oven at 425° for 30 minutes or until browned.
Dissolve jello in boiling water. Add pineapple (do not drain). Put into 8 x 12-inch dish and place in refrigerator.
Cook first 4 ingredients until thickened and creamy, stirring constantly, over medium heat. Add butter, vanilla and coconut. Remove from heat. Pour in baked shell. Cover with wax paper and chill. Whip cream and add powdered sugar. Beat until thick. Top pie; sprinkle with toasted coconut. Keep refrigerated.
Brown oxtails in butter. Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon. Combine carrots, celery and onions. Blend together when finely diced. Add to soup together with tomatoes and tomato paste. Cook about 20 minutes. Do not boil. Brown flour and slowly stir into soup. Stir constantly. Cut lemons into small pieces. Do not peel. Add diced eggs, lemons and wine to soup. Let set for 10 minutes and serve. Serves 8.
Squeeze lemons. Stir juice, yolks and milk. Beat until creamy and pour into crust. Chill 2 hours. Top with Cool Whip.
Cook meats. Drain, then mix in other ingredients. Heat thoroughly. Serve with corn chips.
Brown chops in fat. Pour off excess fat. Add onions, green pepper and tomatoes. Sprinkle rice around chops. Season with salt and pepper. Cover and cook until done.
Mix together the pretzels and margarine; spread on a 9 x 13-inch pan. Bake in a 350° oven for 10 minutes. Let cool.
Melt oleo in skillet; add ground meat. Break up as you fry. Sprinkle garlic salt, pepper and salt. Just before done, add green pepper, onions and mushrooms. Cook noodles and drain. Spray casserole dish with Pam. In bottom of bowl, spread 1 tablespoon sauce. Add about 3 tablespoons meat mixture; put 1 cup noodles. Repeat this twice more. Top with tomato sauce, cheese and bread crumbs. Cover and bake in 375° oven until cheese is hot and melted.
Prepare Jell-O as directed on package. Put flan round onto large plate. Slice strawberries and arrange on flan. When Jell-O is cooked, pour over strawberries. Put into refrigerator to set. Serve with ice cream or whipped cream. Delicious.
In salad bowl, combine vegetables. In small bowl, combine remaining ingredients and mix well. Pour dressing over vegetables and toss to coat. Makes 4 servings!
Melt butter and add flour. Blend well. Add milk slowly. Bring to a boil and stir constantly. Add corn and sugar. Season to taste with salt and pepper. Add eggs and mix thoroughly. Turn into greased baking dish. Bake in moderate oven at 350° for 25 to 30 minutes.
Melt butter in a small saucepan and remove from heat. Stir in cocoa. Beat egg yolks in a small mixing bowl with 1/2 cup sugar until thick and lemon colored. Beat in chocolate mixture, rum and vanilla.
Prepare cake in 2 layers as directed. Cool. Prepare pudding mix as directed. Crumble one layer in bottom of large punch bowl. Spread half pudding mix over cake. Top with half the pineapple, half the strawberries and half the Cool Whip. Repeat second layer with remaining ingredients. Arrange cherries on top and sprinkle with pecans. Chill overnight.
Brown meat, drain fat. Combine all ingredients, using enough ketchup to cover the meat well. Simmer 1 1/2 hours, stirring occasionally. Serve on hamburger buns.