HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 1/2 cups flour and yeast. Heat milk, sugar, shortening and salt until warm (115° to 120°), stirring constantly until shortening almost melts. Add to dry mixture; add eggs. Beat at low speed for 1/2 minute. Beat at high speed for 3 minutes. By hand, stir in 2 to 2 1/4 cups flour. Knead for 5 to 8 minutes, until smooth and elastic. Put in a greased bowl to rise. Cover; let rise until double (about 2 1/4 hours). Punch down. Divide in thirds. Let rest 10 minutes. Roll into a 12-inch circle. Brush with butter or margarine. Cut in 12 wedges and roll into crescent shape. Let rise 1 hour. Bake in 400° oven for 10 to 12 minutes.
Cook sugar, margarine, milk and salt to soft-ball stage. Add the marshmallows and peanut butter just before removing from stove. Do not stir. Let cool slightly. Add vanilla and beat until creamy and holds shape when dropped from spoon. Pour into buttered pan.
Drain corn, beans, peas and pimientos. Combine in a large bowl. Mix oil, salt, vinegar and sugar together. Pour over vegetables. Let stand overnight; for best results, make 1 day ahead. Stir mixture every 4 hours.
Coat trout with flour, salt and pepper. Saute in oil until well browned. Place on ovenproof platter and heat in 375° oven for 5 minutes or until done. Saute mushrooms in same skillet after removing excess oil. Stir in margarine, lemon juice and shrimp; heat through. Pour over fish and sprinkle with parsley. (Trout fillets may be substituted for whole trout. In that instance, omit oven heating step.)
Beat eggs and gradually add sugar, then oil. Combine dry ingredients, add to egg mixture alternately with zucchini. Stir in walnuts and vanilla. Turn into 2 greased loaf pans. Bake at 350° for 1 hour. Let stand 10 minutes, then turn out on wire rack to finish cooling.
Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in potato puffs. Continue cooking until smooth, stirring constantly. Soup should be consistency of heavy cream. If desired, garnish each serving with paprika and parsley.
Cream shortening and sugar. Add egg, water and peanut butter. Sift flour, soda and salt together; add to creamed mixture. Drop on ungreased cookie sheet by teaspoon or form into small balls. Flatten down with fork dipped in cold water. Bake at 350° for 10 to 12 minutes. Let cool 5 minutes before removing from pan. Makes 4 dozen cookies.
Combine ingredients. Bake at 350° to 375° for 1 hour. Seems better if frozen awhile. M-mmm good!
Dressing: In a small bowl, stir together the yogurt or mayonnaise, dressing mix and honey until blended. Thin with a little water to make of drizzling consistency, if necessary.
Dip cucumber slices in eggs; dredge in bread crumbs. Fry cucumbers in deep hot oil until browned on both sides. Drain well on paper towels. Yields about 3 dozen.
Sprinkle Jell-O over cottage cheese; stir. Add Cool Whip and mandarin oranges. Mix together, chill and serve.
Combine 2 cups flour, undissolved yeast and sugar in large bowl; stir well to blend. Add soft margarine. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for 2 minutes. Add 1 cup more flour. Beat with electric mixer at high speed for 1 minute or until thick and elastic. Stir in remaining flour gradually with wooden spoon. Use just enough flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest for 15 to 20 minutes on board. Punch down. Shape into pan rolls as desired. Brush surface of dough with oil. Cover pan loosely with plastic wrap. Refrigerate 2 to 48 hours. Uncover; let stand 10 mintues. Preheat the oven. Puncture any surface bubbles with an oiled toothpick just before baking. Bake at 375° for 20 to 25 minutes or until done. Remove from pan. Brush with margarine. Cool on rack.
Blend cream cheese and sour cream. Reserve 1/2 cup berries and syrup. Mix remaining berries and syrup into cheese mixture. Pour filling into baked pie shell. Cover; freeze until firm.
Tear labels off cans. place in boiling water for 3 1/2 hours. Make sure the cans stay covered in water. remove cans with tongs because they will be very hot. Open, pour into pie crust. refrigerate for 2 hours. Put Cool Whip on top, then add pecans and chocolate chips on top if desired. Enjoy!
Saute rice vermicelli mix with margarine in a large skillet on medium heat until golden brown. Add 2 cups water, special seasonings and basil. Bring to a boil on high heat. Place chicken on rice. Cover; reduce heat to low. Simmer 10 minutes. Stir broccoli and tomato. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand 3 minutes.
Blend all except last 3 ingredients thoroughly. Cook mixture over medium heat. Stir constantly until it bubbles. Cool in cold water until thick. Beat egg whites with 1/2 cup sugar until stiff. Fold into pumpkin mix. Pour into crust and chill. Garnish with whipped cream.
Mix yeast and water in large bowl. Add sugar, salt, egg and half of flour. Mix well. Add shortening and mix well. Add rest of flour in small amounts. Mixture will be very stiff. Let rise until double. Knead and set rolls to rise or makes 2 loaves.
About 1 hour before serving, cook the potatoes in 1 cup boiling water with salt in a large covered saucepan. Stir in apples and cook over low heat, stirring occasionally, until apples are tender-crisp.
Bring butter, cocoa and water to boil. Pour over flour and sugar. Stir. Do Not Beat! Add buttermilk, mixed with soda, eggs and vanilla. Bake at 350 degrees until cake tests done.
Place pork chops in baking pan. Stuff with dressing. Seal with a toothpick. Mix soup and bouillon cube and water. Pour over pork chops. Cover with Reynolds Wrap. Bake for 45 minutes at 350°, then uncover for 15 or 20 minutes to brown.
Cream together margarine, shortening and sugar until light and creamy. Add eggs one at a time; beat until creamy. Mix flour and baking powder together and add alternately with milk. Add flavorings, but not at the same time (add these one at a time all during the mixing of the mix). Pour into greased and floured tube pan. Preheat oven to 325° and bake for 2 hours or 1 hour and 50 minutes.
In large bowl combine first 5 ingredients until well blended. Stir in chopped pecans. Pour in pie crust. Bake at 350° in oven for 40 to 45 minutes. Serves 8.
Blend sugar, oil and eggs. Combine flour, baking powder and cinnamon. Add to oil mixture alternately with baby food apricots. Fold in pecans. Bake in greased and floured tube pan for 1 1/2 hours (start in cold oven) at 325°. While cake is warm, drizzle Apricot Glaze on it.
Peel potatoes. Cut into wedges. Cook until tender in unsalted water. Peel and chop onion. Rinse red pepper; remove seeds and membranes. Cut into strips. In a skillet, saute ground beef in 1 tablespoon of butter until it loses its pinkness. Add onion, red pepper and garlic. Season to taste with a dash of pepper and salt. Add vinegar, parsley and crumbled bay leaf. Cook for a few minutes. Transfer mixture to a lightly greased casserole. Drain potatoes. Mash quickly. Add remaining butter, spices and half and half. Beat until mixture is light and fluffy. Spread mashed potatoes over meat mixture. Sprinkle with cheese. Bake at 350° for 25 minutes or until pie is hot and potatoes are lightly browned.
Cream sugar, and shortening together. Add eggs and blend together. Stir in molasses. Sift remaining ingredients together and add to first mix. Roll dough into small balls. Roll in sugar. Space balls 2 inches apart on lightly greased baking sheet. DO NOT PRESS DOWN COOKIES. Bake at 350 degree for 10 to 12 minutes.
Cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain and combine with chicken soup, sour cream and shredded carrots. Combine stuffing mix and oleo. Spread 1/2 of stuffing mix over 12 x 7 1/2 x 2 casserole. Spoon vegetable mix over stuffing. Sprinkle remaining stuffing mix over vegetables. Bake in 350° oven for 25 to 30 minutes or until bubbly.
Preheat oven to 375°. In medium bowl with mixer on low speed, beat eggs slightly. Add sugar, butter or margarine and vanilla. Beat until well blended. Stir in raisins and walnuts. Pour into unbaked pie shell. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let cool completely on wire rack before cutting.
Cream margarine and Crisco and add sugar. Add vanilla, flour and crushed potato chips. Butter cookie tins and drop teaspoon size dough. Bake in 325° oven for 10 to 12 minutes. Makes 72 cookies.
Brown ground beef and onion in skillet; salt. Blend in gravy mix and water. Add basil and vegetables. Simmer 5 minutes. Pour into 1 1/2-quart casserole. Fold cheese into potatoes. Spoon in ring on top of casserole. Bake at 450° for 15 minutes.
Thaw Cool Whip. Mix chocolate pudding; mix with Cool Whip. Line a 9 x 13-inch pan with graham crackers. Pour 1/2 pudding mix evenly, then graham crackers, then pudding mix. Line graham crackers on top. Let cool. Spread icing on top.
Cook raisins in water until water is absorbed. Set aside to cool. Cream shortening and sugar; add eggs. Beat until fluffy. Stir in flour, soda and salt. Add raisins and vanilla. Mix well and shape into small balls and roll in granulated sugar. Bake on a greased cookie sheet at 350° for 15 minutes. This is a soft cookie. Makes 6 to 8 dozen.
Mix all ingredients together. Pour into greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes.
Combine oil, apples, sugar, pecans and eggs in a large bowl. In separate bowl, sift flour, soda and salt. Add this to apple mixture. Add 2 teaspoons vanilla. Bake in 3 layers at 325° for 30 to 35 minutes.
Cook beef in salt, pepper, tenderizer, and corn oil until beef is brown. Add tomato juice and water. Cover and simmer until beef is tender; add jalapenos and onions. Cook for about 2 more minutes. Serve with corn tortillas.
Combine all ingredients. Bake in tightly covered casserole dish for 1 hour at 350°. Rice will absorb the moisture. If recipe is doubled, add 15 minutes cooking time. Serves 6.
Brown ground beef until it crumbles and is very brown. Remove all juices. Add onion and continue browning, then add garlic. Add pepper and salt. Mix 1/2 cup flour and 1 cup milk together and pour in meat mixture. Add milk and water to make it the thickness you desire. Add the margarine and stir until it is melted. Serve over toast.
Cream shortening and sugar. Add eggs. Add milk alternately with flour mixture, adding grated lemon rind during mixing. Put into greased loaf pan and bake at 350° for 35 to 40 minutes. When done and while still hot, pour juice of one lemon with 1/4 cup sugar over bread. Allow to cool.
Place ingredients in mixer bowl and mix at low speed for 1 minute and at higher speed for 3 minutes. Pour 2/3 of batter into well greased Bundt pan. Add to the remaining 1/3 of batter, 3/4 cup Hershey's chocolate syrup. When well mixed, pour over the batter in the pan. Run a knife through the batter to marbleize it. Bake at 350° for 1 hour. Check after 45 minutes. Allow to cool in pan 10 minutes before putting on plate.
Combine all ingredients together and put in refrigerator at least 24 hours before using. This is equivalent to one can of Eagle Brand milk and much cheaper. I use this repeatedly.
Wash, peel and cook potatoes until soft. Cream potatoes with electric mixer until smooth and add sour cream, cream cheese and margarine. Mix until smooth. Spoon into a greased 2-quart casserole dish. Bake at 375° for 45 minutes or until bubbly. The depth of the casserole dish may cause a variance in the baking time. This recipe may be made days ahead of time and refrigerated.
Mix the first 9 ingredients in a food processor. Pour over ground beef and corn meal. Mix well and shape into the size of link sausage. Roll in meal mixture made with meal, salt, pepper and cumin. Put on coffee filter. Sprinkle about 1 1/2 teaspoons meal mixture over tamale. Roll tightly in filters. Pack tightly in a large pot with a rack in the bottom. Place tamales open side down. Weigh down with a plate. Pour into pot the remaining ingredients. Simmer 1 hour. Remove from broth; drain well. Allow time for tamales to firm up before serving.
Bake brownies according to package directions, cool. Punch holes in brownies with fork and pour Kahlua over brownies; set aside. Whip up chocolate mousse according to package directions. Break Skor or Heath bars into small pieces. Break up half the brownies and place in bottom of a glass trifle dish. Cover with 1/2 of the mousse, layer with 1/2 the candy bar pieces, then 1/2 the whipped topping. Repeat layers with remaining ingredients. Instead of alcohol, may substitute 1 tsp. sugar and 4 Tbsp. leftover black coffee.
Cook and drain sausage. Mix in other ingredients and place in a greased 9 x 13-inch pan. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour. Serves 12.
Dump all in bowl and mix. Can use dough hook to start mixture, then finish with spoon or your hands. Can be divided, made into a ball, wrapped in wax paper and frozen for future use. Will make 4 single pie crusts.
Line baking pan with 2 sheets of aluminum foil, crisscrossing them in pan. Place roast in center of pan on foil. Place mushroom soup on top of roast and 1/2 to 1 full package of dry onion soup. Seal up both pieces of foil tightly. Bake at 300° to 350° for 2 1/2 to 4 hours. No basting necessary. Juices from meat makes its own gravy.
Combine cinnamon and 1/2 cup sugar, divide in half and set aside. Cream together butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating after each. Sift together flour, baking powder and baking soda. Add sifted ingredients to creamed mixture, little at a time. Add sour cream; mix well.	Add vanilla. Fold in chopped nuts and raisins and pour in greased 9 x 13-inch pan. Swivel half of the sugar and cinnamon mixture through batter and sprinkle other half on top. Bake in preheated 375° oven for 50 minutes.
Preheat oven to 350°. Measure biscuit mix into mixing bowl. Add all other ingredients. Mix the biscuit mix into the other ingredients with the pastry blender until well blended. Shape mixture with teaspoon into balls the size of walnuts. Place on ungreased cookie sheet about 1-inch apart. Place in oven; bake for about 20 minutes. Serve hot.
Put potatoes and onions in pot with chicken broth. Season and bring to a boil. Turn to low, partially cover and simmer until vegetables are tender. Place mixture in small batches in blender and puree. Put back in pot and add butter and cream. Heat thoroughly but do not boil. Garnish with chives.
In saucepan, combine all ingredients. Cook over medium heat, stirring frequently, until mixture boils and thickens. Serve warm or chilled.
Beat whites and sugar until peaks form. Add salt and vanilla, then fold in nuts (pecans work best). Drop by a spoon onto a foil lined cookie sheet. Place into a preheated oven, then turn off (350°). Let stand in oven overnight. If not completely dried, preheat oven again. Stores well.
Heat 2 cups nectar; add one pkg. of jello. Put into mold and chill. When jelled spread sour cream over jello. Then heat 1 3/4 cup of apricot juice; add other box of jello and baby food. When it begins to set pour over sour cream, allow it to jell completely.
Wash and core hot peppers, leaving seeds in. Slice in food processor. Heat vinegar. Let peppers stand in vinegar for about 3 minutes, then drain vinegar. Put peppers in another kettle, then add oil, garlic cloves and oregano. Mix and put in hot jars.
Combine 1/2 stick oleo and graham crackers; spread in pan. Combine next 3 ingredients and beat with electric mixer no less than 15 minutes. Spread this over crumbs. Layer remaining ingredients in the order given. This is better when left in the refrigerator overnight.
Put a graham cracker in bottom of 4 individual dishes. Mix all other ingredients together and pour over crackers. Makes 4 servings. Each counts as 1 milk exchange, 1/2 bread or 50 optional calories.
Mix first 5 ingredients together. Simmer 15 minutes. Thicken. Add barbecue sauce and pinch of red pepper.
Cream butter and sugar. Add 1 egg at a time and beat well. Add flour, nuts and fruit. Pour into a greased pan and put in preheated oven at 375°. After cooking 15 minutes, take out and stir mixture. Do this 3 times. When mixture is stirred the third time, pack into cake pans and cook 15 minutes longer. Take out and cake is ready. Let cool.
Boil chicken in pot on stove until cooked. Reserve 3 to 4 cups stock. Debone and store chicken in refrigerator. Put potatoes in crock-pot, top with carrots, onions, mixed vegetables, seasonings and top with soup. After 2 hours, add 3 to 4 cups chicken stock. Mix. Let cook until potatoes and carrots are tender, approximately 8 hours. About 1 hour before serving, add cut up chicken. Yields about 4 cups.
Make cake mix according to directions on box. After you take it out of oven, prick with a fork. Pour Kahlua over cake and let cake set overnight.
Brown beef. Add whole tomatoes, water and tomato sauce. Stir in remaining ingredients. Simmer until almost thick. Cook enough lasagna noodles (approximately 8) to make 2 layers. Place in flat glass baking dish (9 x 13 x 2-inch) in this order: layer of noodles, layer of sauce, thin layer of cottage cheese and Mozzarella cheese. Repeat. Bake 30 minutes in a 375° oven.
Combine first 3 ingredients in large bowl. Mix well with fork. Add shortening; mix until crumbly. In small bowl, beat together with fork, water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moist. Divide dough into 5 portions. Chill 1/2 hour.
Preheat oven to 350° and grease a 10-inch angel food pan or 10-inch Bundt pan. Combine cake mix, strawberry gelatin, vegetable oil, nuts, eggs, flour and strawberries in a large bowl. Beat at medium speed until well blended. Pour batter into pan and bake 55 to 60 minutes. Cool for 10 minutes. Turn out of pan to cool completely. Serve with whipped cream or Cool Whip.
Cook potatoes until soft. Layer 1/2 of potatoes in bottom of a 2-quart casserole dish. Cover with half of soup. Then cover with half of cheese. Repeat layers. Cook at 350° for 45 minutes, until cheese is melted and bubbly.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream and heat through. Serve with noodles. Serves 4 to 6.
Mix all ingredients together. Pour into a greased Bundt pan. Bake at 350° for 55 minutes. Let cool 10 minutes before turning pan upside down. Frost while hot with powdered sugar diluted with lemon juice.
Drain pineapple tidbits, reserving syrup. Set pineapple aside. Add water to reserved syrup to make 1/4 cup liquid. Combine syrup mixture, can of cranberry sauce, bottled barbecue sauce, salt and pepper. Pour over meatballs. Bring to boiling. Cover and simmer 15 to 20 minutes. Blend 1/4 cup cold water into 1 tablespoon of cornstarch. Stir into skillet. Cook and stir until thick. Add pineapple and 1/2 cup green pepper strips. Simmer covered until green pepper is barely tender. Serve as appetizers or may be served over hot cooked rice.
Preheat oven to 350°. Spray cookie sheets with nonstick cooking spray. In large mixing bowl, with electric mixer, beat together the first 7 ingredients. Stir together the flour, baking soda and salt; beat into creamed mixture. Stir in bran flakes, chips and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes. Remove immediately to cooling racks. Makes 48 cookies.
Mix cake mix, sugar, oil, eggs and sour cream for batter. Mix brown sugar, cinnamon and nuts. Put 1/2 batter in greased and floured 13 x 9-inch cake pan. Sprinkle with 1/2 of the brown sugar mix. Repeat layers. Bake at 350° for 35 minutes.
Pesto: Puree the basil leaves, garlic, pine nuts and olive oil. Then add Parmesan cheese, Romano cheese and salt and pepper. Whirl until blended.
In a mixing bowl, combine 6 c. of flour, sugar, salt and yeast. Add water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; knead several times. Cover and let rest for 10 minutes. Meanwhile, combine the basil, walnuts and cheese; reserve 2 Tbsp. for topping. Shape dough into 32 balls. On a floured surface, roll each ball into a 4 inch circle; place about 1 1/2 to 2 tsp. of basil mixture in the center of each. Pinch dough together over filling. Place 16 rolls each, seam side down, on two greased baking sheets with rolls touching. Cover and let rise until doubled, about 45 minutes. Brush tops with butter; sprinkle with reserved basil mixture. Bake at 375° for 25 minutes or until lightly browned. Serve warm.
Mix salad dressing, sugar and vinegar in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serves 8.
Fix Hamburger Helper as directed on package. Add chili and hot dogs, cut in 1-inch slices; mix well. Put in baking dish (9 x 13-inch). Put slices of cheese on top. Add Tater Tots. Bake in oven at 350° until Tater Tots are done.
Place coconut and pecans in a 9 x 13-inch pan sprayed with Pam. Mix German chocolate cake mix as directed on box and pour over coconut and pecans. Mix and drizzle cream cheese, margarine and powdered sugar over unbaked cake. Bake at 350° for 40 to 50 minutes.
Mix all ingredients by hand. Pour into 9-inch tube pan and bake at 350° for 1 hour and 20 minutes. Check after 1 hour as ovens may vary.
Trim crusts from bread and roll flat. Beat the cream cheese, vanilla, 2 tablespoons sugar and egg yolk together and spread on	the bread slices. Roll up each slice. Roll in melted margarine, 1/2 cup sugar and cinnamon. Freeze unbaked. Cut into 3 or 4 slices before baking at 350° for 20 minutes. Serve warm. Also good cold.
Mix Veg-All, water chestnuts, onions, mayonnaise and cheese. Put in buttered casserole dish. Top with crushed Ritz crackers, mixed with butter. Bake 45 minutes at 350°.
Combine jello, water and sugar. Add pineapple with juice and cream cheese. Cool for a few minutes, then add Longhorn cheese and nuts. Chill and serve.
Cream butter and cream cheese. Mix in confectioners sugar, eggs and pecan pieces. Press on top of cake batter. Bake at 350° for 35 to 40 minutes. Cake is done when crust and top are golden brown.
Mix all ingredients together in a saucepan. Let simmer about 1 hour. Then add raw ground beef in small pinches and cook 30 minutes more.
Soften sherbet and mix with pineapple juice. Pour Sprite or ginger ale slowly over mixture to make a foam. Dip spoonfuls of vanilla ice cream over top of punch after it's in the punch bowl. Serves about 50.
Chop cucumbers into fine pieces (almost pulp; do not put in blender). Cream into cheese with remainder of ingredients.
Cook shells according to directions (15 minutes). Drain and cool in single layer on waxed paper. Combine 3 cheeses, eggs, parsley, oregano and salt and pepper (to taste). Fill each shell (2 tablespoons). Spread thin layer of sauce on bottom of 9-inch square or 8 1/2 x 11-inch oblong pan. Place shells, open side down, in single layer in pan. Cover with remaining sauce. Lightly grease a sheet of foil and cover the pan. Bake at 350° for 35 minutes or so.
Combine water, sugar and cornstarch in pan. Cook over medium heat, stirring all the time until it comes to a boil. Cook 2 minutes longer or until thick. Add strawberry Jell-O. Stir until Jell-O is mixed. Pour cooked mixture over berries in pie shells. Chill until set. Top with Cool Whip.
Mix oatmeal, oleo and boiling water. Let stand 20 minutes. Add remaining ingredients. Beat until smooth. Bake at 350° for 40 to 45 minutes in a 9 x 13 pan.
Press your hamburger meat in bottom of long pan (not cooked). Salt and pepper to taste. Then add your cream of mushroom and creamy onion soup on top of that. Put your cheese slices on top of soup. Then top with Tater Tots (spread evenly across). Cover and bake 30 minutes at 350°. Then uncover and bake 30 more minutes.