HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir yeast, salt and sugar into flour. Heat milk until hot to touch. Add milk and oil to dry ingredients, beating until well blended, for about 5 minutes. Then with a spoon, add as much flour as needed. Turn out onto a floured surface and knead until smooth. Place into a greased or oiled bowl and cover with a towel. Let rise until double. Punch down and turn out onto a floured surface. Roll out; cut with a biscuit cutter. Put into oiled pan and let rise until double. Cook at 400° until brown.
Cook chicken until tender. Debone chicken and reserve 1 quart of chicken broth. Cook spaghetti in chicken broth until tender, do not drain. Saute bell pepper and onion in margarine. Add to spaghetti. Add other ingredients including chicken and cheese (cut cheese into small pieces). Pour into 1 large or 2 small casserole dishes. Bake at 350° for 20 to 30 minutes. This dish freezes well.
Cream margarine and confectioners sugar. Add vanilla, lime juice and zest of limes. Combine flour, cornstarch and salt. Mix into butter mixture. Roll batter onto wax paper. Refrigerate. Slice and bake 12 to 15 minutes at 350°. Coat with confectioners sugar.
In a 9-inch pan place Bisquick and soft butter. Pour boiling water over this and stir with fork until soft-ball. Pat dough in pan over the edge.	Bake 8 to 10 minutes in 450° oven.
Peel and wash yams. Slice as thin as possible, the thinner, the better. Heat oil in a deep frying pan; let oil get very hot. Place chips in oil until golden brown. Place cooked chips on a paper towel. Salt to taste and serve.
Put fat in skillet. Add onions and tomatoes. Sprinkle with salt and pepper and sugar. Add okra and cover; simmer until okra is tender, about 5 minutes. Stir all together. Serve hot.
Put all ingredients in casserole and bake, covered, at 300° for 3 hours. One hour prior to finish, add the potatoes (cut in halves). Serves 6.
*For tenderizer trick add a 7 ounce can of beer to the dip.
Blend cheese and milk. Stir in dried beef, onion and pepper. Mix well. Add sour cream. Spoon into 8-inch pie plate. Sprinkle walnuts over top and bake at 350° for 15 minutes. Serve with crackers as a dip.
Dip boneless chicken breasts in butter, then roll in cracker crumbs. Place in baking dish. Cover and bake at 350° for 1 to 1 1/4 hours.
Combine milk and pudding mix and blend 1 minute. Let stand 5 minutes. Fold in 2 cups of Cool Whip. Add about 1 1/2 cups of strawberries. In bowl combine sugar and cinnamon. Butter both sides of tortillas. Sprinkle one side with the sugar/cinnamon mixture. Put in 350° oven, sugar/cinnamon side up, only about 2 minutes until bubbly. Take out of oven and let stand 3 to 4 minutes. Fill shells with sugar side out. Top each with Cool Whip and add sliced strawberries.
Beat lightly; pour into 9-inch unbaked crust. Bake for about 40 minutes or until knife inserted into side of filling comes out clean. Center is soft, but will set later. Bake in 450° oven for 15 minutes, then at 350° to finish.
Cream shortening and sugar; add eggs, one at a time beating and mixing thoroughly. Sift flour, salt, soda and baking powder; add buttermilk and rum flavoring. Add vanilla. Pour into tube pan and bake at 325° for 1 hour or until done.
Add all ingredients except tomatoes to boiling water. Cover and boil gently for 15 minutes. Break up large pieces of tomato and add to vegetable mixture. Continue cooking until vegetables are tender, about 20 minutes. Remove bay leaf and serve with grated Parmesan cheese. Makes 4 servings, 1 cup each.
Lightly spray 8 x 8 pan; place apple in pan and sprinkle with lemon juice and water. Combine remaining ingredients and cover apples. Bake at 375° for 40 to 45 minutes or until apples are done and brown.
Wash and scrub potatoes. Cut slits in tops. Place each potato in a piece of aluminum foil, wrapping securely. Cook 6-inches from heat, tops down, for 20 minutes. Turn and pierce foil tops with a fork. Cook for 20 to 25 minutes or longer, until done. Cut foil open. Combine cloves and butter. Frizzle over tops. Let stand for 5 minutes before serving. Serves 6.
Beat eggs; add sugars, peanut butter, oleo, soda and vanilla. Mix well. Stir in remaining ingredients; mix thoroughly. Drop dough on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Spinach should be thawed and drained. Margarine should be melted. Mix ingredients together, except Ritz. Place in casserole dish. Top ingredients with crushed Ritz crackers. Bake at 350° for 30 minutes.
Place blintzes (partially defrost) in baking dish. Blend remaining ingredients and pour over blintzes. Bake at 350° for about 45 minutes (mixture should be set). Serves 6 to 8.
Cut cabbage in half and slice thin. Place in a large kettle of boiling water for 10 minutes. Drain. Put cabbage back in pot and add all other ingredients. Pour the boiling water on last. Bring all to a boil and simmer for 2 to 3 hours. Be sure to use a close-fitting lid.
Cook zucchini in boiling salt water for 5 minutes. Cook beef and garlic, stir in spices and sauce. Mix Ricotta, egg and parsley. Place 1/2 zucchini in greased 8-inch square baking pan. Sprinkle with bread crumbs. Spread 1/2 of Ricotta, 1/2 of beef mixture and 1/2 of Mozzarella. Repeat. Bake at 350° for 25 to 30 minutes. Yields 5 to 6 servings.
Cream the cream cheese, sugar and vanilla. Add eggs, one at a time. Add drained pineapple, then add cherries and nuts; mix well. Pour into crust. Bake at 325° for 25 to 30 minutes.
Mix in 9 x 13-inch pan and bake at 350° for 45 minutes to 1 hour.
Peel strip around center of each potato. Cook potatoes in boiling water. Drain. Halve any large potatoes. In bowl, combine cooked potatoes, lettuce, curly endive, eggs, radishes and green onion.
Mix all dry ingredients together; add eggs and butter. Add milk. Put in well-greased dish and bake at 350° until thick, about an hour.
Combine oil, eggs, 1/2 cup water. Stir in the rest of ingredients and put in greased loaf pan. Bake at 250° for one hour.
Melt margarine and mix with graham cracker crumbs. (Before mixing together, set aside 1/4 cup of crumbs.) Press in a 10 x 13-inch pan.
Mix egg and milk; dip steak in and then in flour. Brown lightly in shortening. Add onions and green peppers to meat in shortening. Add water and soup; simmer for 15 to 20 minutes.
Cook squash in a little water and salt. Drain and mix with soup, onion and carrot. Grease a 9 x 12-inch casserole dish and put in all ingredients. Put 1/2 package of stuffing over top and bake 30 minutes at 350°.
Prepare potatoes according to package directions. Heat sour cream but do not boil. Add mustard, salt and sugar. Stir to blend and add to hot potatoes. Stir in onion. Bake at 350° for 25 to 30 minutes. Serves 4.
Mix cake according to directions, with the exception of using milk instead of water. Bake in a 9 x 13-inch cake pan. Bring to a boil the pineapple and sugar. When cake is done, punch holes in it and pour pineapple mixture over cake. Let set long enough to cool. Mix pudding according to package directions with the exception of leaving out 1 cup of milk. Mix softened cream cheese and pudding with mixer. Spread over top of pineapple mixture on cake. Slice bananas over cake. Sprinkle with coconut, pecans and cherries.
Dissolve gelatin in boiling water. Add strawberry soda pop and cool completely. Mix cake according to package directions (do not use cake mix with pudding in it). Bake in 13 1/2 x 9 1/2 x 2 inch greased and floured pan. Let cool completely. After cake is cooled, using potato peeler, poke lots of holes all the way to the bottom. Pour gelatin and soda pop mixture over cake. Cover entire top of cake with thick sliced bananas.
Cut broccoli; do not cook. Mix in bacon, onion and cheese. Mix together mayo, sugar and vinegar and pour over broccoli. Chill. Serves 6 to 8.
Heat beans and water to boiling; reduce heat. Boil uncovered for 2 minutes; remove from heat. Cover and let stand 1 hour, or cover beans with water and let soak overnight. Drain and add 10 cups fresh water. Add salt meat to beans and water. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Stir in remaining ingredients. Cover and simmer 1 hour. Makes 12 servings; contains 1 gram fat per serving.
Mix cream cheese, 1 cup sugar, eggs and 1 teaspoon vanilla. Bake at 375° for 20 minutes. Let cool 15 minutes. Mix sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; pour over cake. Bake 3 to 5 minutes more at 475°.
Cook potatoes in boiling water 30 minutes or until tender. Drain; let cool to touch. Peel and cut into 1/4 inch strips; set aside. Combine 1/4 cup butter and next 5 ingredients in a large bowl; gently stir in potatoes and cheese. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Combine 3 tablespoons butter and stuffing mix; sprinkle over potato mixture. Bake, uncovered, at 350° for 25 minutes or until thoroughly heated. Yields 8 servings.
Line a Pyrex pie pan or round Corning Ware dish with large size tortilla round. Pour in a can of peaches, cherries, plums or blackberries, sweeten to taste. Tear the second tortilla round into pieces and stick down into fruit. Pat generously with butter. Cut strips from another tortilla and lay on top. Sprinkle with sugar and again pat generously with margarine. Bake at 375° for 30 to 35 minutes.
Preheat oven to 350°. Saute onion rings in 1/4 cup butter. Combine remaining butter with cracker crumbs. Reserve 1/4 of crumb mixture for topping and layer remaining crumbs into bottom of greased 9 x 13-inch casserole. Spread sauteed onion rings over crumb layer and sprinkle with cheese, salt and paprika. Combine eggs and milk and pour over layers. Top with reserved crumb mixture and bake 35 to 40 minutes.
In a 2-quart microwave-safe casserole, crumble meat. Add the green pepper. Cook in microwave, covered, on High for 2 to 3 minutes until no pink remains in meat, stirring once or twice. Drain off the fat. Stir in nacho cheese soup, milk, corn, chopped tomato and minced onion. Cook, covered, on High for 7 to 10 minutes or until chowder is heated through, stirring once. Makes 3 main dish servings. Serve with corn chips.
Soak gelatine in cold water 5 minutes. Beat egg yolks with 1/4 cup sugar. Add pineapple, lemon juice and salt. Cook on low heat until consistency of custard. Add softened gelatine, stir and cool. Beat egg whites until white and foamy. Add remaining sugar gradually and continue beating until glossy and holds soft peaks. When mixture begins to thicken, fold in egg whites. Beat whipping cream and fold in. Pour into baked pie crust and refrigerate.
Cake: Preheat oven to 350°. Grease and flour two 13 x 9 x 2-inch pans. Prepare cake as directed on package. Divide evenly in pans. Bake at 350° for 20 to 25 minutes. Cool.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Stir together soup, chicken and vegetables in dish. Combine flour, milk and butter. Stir until smooth. Pour over mixture in dish. Bake 40 to 45 minutes or until brown.
Mix all ingredients together and roll out on floured board. Cut out and bake at 350° until light brown on greased cookie sheet, about 12 to 15 minutes. Makes 14 biscuits.
Boil chicken thighs for 1 hour and 45 minutes. Stir in 2 cups rice. Cook, covered, for 20 minutes longer. Ready to serve.
Add cut-up margarine to flour. Make well in flour; add egg yolks and sugar that's been mixed together. Mix with fingers; sprinkle with 2 tablespoons cold water. Continue to work with fingers. Make into a ball, wrap in wax paper and refrigerate until chilled. Preheat oven to 325°. Take dough out and divide into 2 balls; refrigerate one. Roll part of dough to about 1/8-inch thickness on slightly floured surface. Cut into 2 1/2-inch rounds. Put rounds on slightly greased cookie sheet. In center of each, put 1/2 teaspoon of apricot preserves and pinch around edge or use fork. Brush top with mixture of egg and milk. Sprinkle with nuts. Bake 18 to 20 minutes or until lightly brown. Remove from rack. Cool. Makes about 5 dozen.
Mix sugar, butter, milk, vanilla and nuts. Roll into balls and chill. Drop in melted candy coating. Spoon onto wax paper.
Cook in 2-quart pan, stirring constantly, over medium heat until mixture comes to a full boil. Boil and stir 5 minutes. Take off heat; stir in 6 ounces chips, vanilla and nuts. Pour in greased pan.
Blend well with spoon the oleo, cream cheese and sour cream. Gradually add sugar, continuing to beat until light. Add egg yolks (slightly beaten with vanilla). Beat until light and fluffy. Add flour sifted with baking powder and salt and mix
Dissolve yeast and sugar in lukewarm water. Add the remaining ingredients. This will keep in refrigerator for 1 week. Dip out needed amount in flour; pinch off and place in greased skillet. Bake in 400° oven for 10 minutes.
Preheat oven to 350°. Mix flour, baking soda and salt. In a blender, grind 1/2 cup blanched almonds to a fine powder, add to flour mixture. Cream the sugar, shortening, almond extract, egg and water and add to dry mixture. Mix thoroughly. Form into 1-inch balls and place on an ungreased cookie sheet 2 inches apart. Press one of the remaining almonds into the center of each ball while flattening it slightly with fingers. Brush cookie with beaten egg. Bake 20 minutes or until light brown.
Preheat oven to 350°. Cream sugars, margarine and shortening. Beat in egg and vanilla. Gradually add flour, soda, cream of tartar and salt mixture. Stir in chocolate chips and nuts (optional). Bake for 12 to 15 minutes or until firm to touch.
Cook macaroni according to package directions and drain. Cut margarine and Velveeta into small pieces. Place in pan, still warm from cooking macaroni, and pour warm macaroni over cheese and margarine. Cheese and margarine should melt quickly. Then add 1/2 cup milk. Mix well. Place mixture in a casserole dish and place slices of American cheese on top. Bake at 350° for approximately 20 minutes.
Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake. Make cake according to directions on box. Make in 3 layers. Let cake layers get completely cool. Spread coconut mixture over layers. Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.
Combine 10 caramel candies; cut each into 4 pieces. Add 1/3 cup flour. Add 3 cups (cut into 1/2-inch cubes) Jonathan or Rome apples, 2/3 cup caramel ice cream topping and 2 teaspoons lemon juice. Mix well. Bake at 375° on a preheated baking sheet for 40 to 45 minutes. Store at room temperature.
Add sugar to diced apples and let stand for 10 minutes. Sift flour and spices. Blend oil and egg into apple mixture. Add flour mixture all at once. Beat with large spoon until well blended. Pour into a 9-inch well greased pan. Bake at 350° for 25 minutes.
Grate cheese. Mix all ingredients. Roll and pinch off marble size. Bake at 350° for 8 to 10 minutes (do not overbake).
In a 1 1/2-quart casserole, combine gravy and poultry seasoning. Stir in chicken and frozen vegetables. Bake at 400° for 15 minutes, or until mixture begins to bubble.
Mix all ingredients. Place in casserole dish. Bake at 375° for 1 hour.
In a skillet, melt butter over medium heat. Saute onions until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento and 1/2 cup of the cracker crumbs. Pour in shallow casserole dish. Top with remaining cracker crumbs. Bake at 375° for 35 to 40 minutes.
Sort and wash beans. Combine beans and water in large Dutch oven; bring to a boil. Cover; reduce heat to medium and cook 40 minutes. Add next 8 ingredients; cover. Reduce heat and simmer 2 hours, stirring occasionally. Mash most of beans against side of Dutch oven with back of a spoon; stir well. Cover and bring to a boil; reduce heat to medium-high and cook, uncovered an additional hour or until desired degree of doneness, stirring occasionally. Discard bay leaves. Serve over hot cooked rice.
Pierce hole in broccoli package and cook 3 minutes in microwave oven. In a mixing bowl, mix soup, sour cream, lemon juice, garlic powder and soy sauce. Set aside. Put rice and broccoli in greased 2-quart casserole dish and add half of the soup mixture. Add chicken and remaining soup mixture. Top with Parmesan cheese and bread crumbs. Cover with plastic wrap. Cook 8 minutes. Turn dish 1/2 turn and cook 6 to 8 minutes. Serves 6.
Mix together. Add extra flour if needed. Roll out; cut into shapes. Bake for 7 minutes.
Cook rack of ribs in Dutch oven or regular 350° oven for about 2 1/2 to 3 hours or until done. In a bowl, mix together remaining ingredients. Pour sauce over ribs and bake, uncovered, until brown, about 20 minutes. Keep basting ribs with sauce.
Mix together first six ingredients. Stir in enough cold water for thick batter. Mix in onion and drop by teaspoons into deep fat. Flatten patties slightly as you turn them. Fry to a golden brown.
Beat eggs well. Add other ingredients. Stir until well blended. Pour into unbaked crust. Bake at 350° for 1 hour.
Salt and pepper chops; brown well in skillet, then put in baking dish. Combine remaining ingredients and pour over chops. Bake, uncovered, at 325° for 1 1/2 hours, or until tender. Turn chops after an hour. Have a barbecued taste.
Bake in baking dish covered with foil at 350° for 25 minutes.
Preheat oven to 425°. Sprinkle bacon over bottom of pastry shell. Combine eggs, cream, salt, nutmeg and cayenne pepper in a bowl and beat until thoroughly mixed. Sprinkle cheese over bacon and ladle egg mixture over top. Bake 15 minutes at 425°, lower the heat to 350° and bake another 30 minutes.
Dissolve gelatin and salt in hot water. Break up cranberry sauce with fork. Add the gelatin mixture; chill until thickened. Fold in apples and nuts.
Saute celery, bell pepper and onion in margarine. Combine with tomatoes and steam on low fire. Mix in soup. Cook rice according to directions. Mix rice with tomato-soup mixture. Add grated cheese and crawfish. Bake at 350° about 40 minutes or until bubbling. Don't stir. Enjoy with salad and French bread. Serves 8.
Brown and cook the ground beef. Add the salad dressing, spaghetti sauce, and cooked macaroni. Heat on medium heat. Top with grated Cheddar cheese. Serves 4 to 6.
Spread beans on serving platter. Mix sour cream with taco seasoning and spread over beans. Cover with shredded cheese and sprinkle with remaining ingredients.
Put pineapple in 2-quart casserole dish. Mix flour, sugar and cheese and cover pineapple. Cover this with cracker crumbs. Drizzle margarine over crumbs. Bake at 350° until bubbly, approximately 20 minutes. Makes 4 to 6 servings.
Cut steak in strips. Mix garlic, soy sauce, salt and 1/4 cup water. Add steak. Marinate steaks 1 hour (longer if possible) tossing occasionally. Drain steak. Save the marinade.
Preheat oven to 350°. Mix cake mix according to directions on package and bake in 9 x 13-inch greased cake pan. Let cool thoroughly. Spread with pie filling, then frost with Cool Whip. Keep refrigerated until you serve it.
Cut cheese in small pieces or grate and allow to come to room temperature. In mixing bowl, beat cheese and mayonnaise until smooth and creamy. Add onion, Worcestershire sauce, paprika and parsley. Continue to beat until thoroughly blended. Shape into 2 balls. Roll in nuts. May garnish with olives, cherries or parsley. Freezes well.
Cream margarine and sugar together. Sift together flour, baking powder and salt. Stir into margarine mixture with milk. Beat until smooth. Pour into greased baking dish. On top of the batter, place peach slices close together. Pour about 1/4 cup of peach juice over the peaches and batter. Bake 45 minutes at 350°. Serve with milk or ice cream.
Combine broccoli, corn and egg in a bowl; mix well. Place in a casserole. Top with bread crumbs. Bake at 350° for 45 minutes. Sprinkle cheese on top. Bake 15 minutes longer or until cheese is melted.
In a large kettle (4 to 6-quart), place olive oil over heat (medium-low to medium). Add onion, celery, bell pepper, garlic, basil, salt and pepper. Cook until vegetables are tender-crisp. Stir frequently. Add uncooked rice and stir to blend well. Cook for about 2 minutes. Add tomato juice and chili powder. Stir to blend. Bring to a boil; reduce heat to low, cover and cook until all liquid is absorbed and rice is tender. Serve with shredded Cheddar cheese, if desired. Serves about 8.
Fry bacon until crisp; drain and crumble. Line 2 large baking sheets with foil.
Combine crumbs and sugar. Mix in butter. Press firmly on bottom and sides of a 9-inch pie pan. For unbaked crumb crust, chill 1 hour before filling. For baked crumb crust, bake at 375° for 8 minutes. Cool thoroughly before filling. For ease in serving, dip pie pan in warm water for a few seconds, then cut and serve.
Preheat oven to 325°. Combine cranberry sauce, dressing and soup mix in small mixing bowl and mix well. Spread half the cranberry mixture over bottom of 9 x 13-inch baking dish. Arrange chicken in single layer over prepared layer. Top with remaining cranberry mixture. Bake 30 to 45 minutes until chicken is cooked through. Serve over rice. Yield: 8 servings.
Beat eggs and sugar together. Add oleo and mix. Add other ingredients. Add vinegar last. Pour into unbaked pie shell and bake at 300° for 45 minutes.
Mix all of the ingredients and divide into 4 separate containers and freeze. When serving, add 1 quart of 7-up to each container.
In a 13 x 9-inch pan, bake cake mix according to box direction. While slightly warm, poke holes in cake with a wooden spoon handle and press down flatten cake. Pour crushed pineapple, including juice and spread evenly. Prepare pudding according to box directions, but subtract 1 cup milk. Pour and spread evenly over pineapple. Top with Cool Whip and walnuts. Refrigerate 1 hour prior to serving.
Melt butter. Add peanut butter then confectioners sugar. Mix well. Put in greased pan (9 x 13-inch or smaller). Sets up in 1 hour at room temperature.
Preheat oven to 350°. Saute squash and onions with the margarine until tender. Drain. Add eggs, milk, salt and pepper. Spoon into a 9 x 13-inch casserole dish and top with cheese and crackers. Bake for 20 minutes.
Season meat and onion with salt, pepper and garlic. Cook until mixture is not pink. Drain meat. Place back in skillet. Add the Ro-Tel tomatoes, green chilies and chicken soup. Simmer 15 to 20 minutes.
Line bottom of baking dish with 6 slices of Armour dried beef. Top with boneless chicken breasts.
Melt vanilla and chocolate almond bark in separate bowls in microwave. Add peanut butter to almond bark and stir in good. Pour vanilla almond bark mixture in deep cookie sheet (pan must be completely dry). Swirl in chocolate almond bark. Let set on counter. Do not refrigerate! Cut and serve.
Mix first 6 ingredients in bowl, mixing well after each ingredient is added. In another bowl, sift together salt, soda, baking powder and flour. Add alternately with sour cream to first 6 ingredients. Fold in nuts. Bake in two large loaf pans at 350° for 1 hour.
Saute ground beef with onion in oil in skillet until ground beef is browned, stirring frequently. Add mushrooms and spinach, mixing well. Stir in eggs gradually. Cook until eggs are set, stirring constantly. Season with salt and pepper. Yields 6 servings.
Pour pie filling into 8 x 8 x 2-inch square pan. Mix remaining ingredients with a fork. Sprinkle over fruit. Bake at 400° for about 20 minutes or until light brown.
Boil chicken, including heart, gizzard and liver for about 45 minutes. Use enough water to just float the chicken. Remove pan from heat. Take chicken out and let it cool. Save the pot of water. When chicken is cool, pick the meat off the bones (don't start too early or you will invent words the dog won't stay around to hear). Put chicken meat back into the pot of water. Add the complete soup starter, the vegetables for seasoning and the sliced carrots. Add any leftover veggies found in the fridge. Cover pot and simmer at least 2 hours. Serve with cornbread. It will fix what ails you!