HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oil, sugar and yogurt. Set aside. In a large mixing bowl, dissolve yeast in water. Let stand 5 minutes. Stir in yogurt mixture. Beat 2 cups of flour. Then add more flour until beaters are heavy. Take beaters out and continue to add flour and stir with fork until dough can be handled. Knead until smooth and shiny. Divide dough into 2 parts. Spray inside plastic storage bags. Put dough in refrigerator for 8 hours or longer. Punch down and make into rolls or can make crescent rolls. Bake at 350° for 10 to 12 minutes. Has 66 calories per roll.
Stir together flour, baking powder, and baking soda in a medium mixing bowl. Cut in shortening until the mixture resembles coarse crumbs. Layer in a 1 quart glass jar or canister the following ingredients: 1/2 of the cereal, flour mixture, brown sugar, remaining cereal and coconut. Tap jar gently on the counter, settle each layer before adding the next. Cover jar. Store at room temperature up to 1 month. Or, attach baking directions and give as a gift.
Lightly grease 9 x 13-inch pan. Toss sliced apples with 2 tablespoons lemon juice. Add apples to pan. In large bowl, combine all remaining ingredients. Mix with fork until crumbly. Sprinkle over apples.
Melt butter in skillet. Add apples. Sprinkle with brown sugar and cinnamon. Cover and cook on medium heat until apples are tender. May substitute equivalent of Sweet 'N Low brown sugar for regular sugar. Serve warm.
Mix pecans and coconut together and put in bottom of greased 9 x 13-inch pan. Mix cake mix according to directions and pour over nuts and coconut. Melt margarine; add cream cheese and powdered sugar. Put by spoonfuls (around outer edge) on top of cake. Do not spread. Bake at 350° for 30 to 45 minutes.
In a large bowl, combine the flour and 1/2 c. sugar. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased muffin cups two-thirds full. combine sugar, coconut, butter and cinnamon; sprinkle over batter. Bake at 400° for 18-20 minutes.
Melt white almond bark and peanut butter in double boiler. Add the rest of the ingredients. Drop by spoonful on wax paper; put in cool place.
Cook broccoli and drain. Place broccoli in a buttered casserole dish. Melt margarine in a skillet; add onion and celery and cook slowly until onion is transparent. Add to the broccoli along with the rice, soup and Cheez Whiz. Mix well. Bake at 350° for 45 minutes. Serves 6.
Cream butter gradually, adding sugar and beating until mixture is light and fluffy. Add eggs, one at a time, and beat well after each. Combine flour and salt, stirring well. Add to creamed mixture. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until done. Makes 1 (10-inch) cake.
Brown sausage in hot skillet until crumbled; drain. Cover bottom of deep 10-inch pie plate. Grate cheese and sprinkle over sausage. Mix Bisquick, slightly beaten eggs and milk; pour over the cheese and sausage. Bake for 40 minutes in a preheated 400° oven. Insert knife to test for doneness.
Boil the hot dogs. Remove the skins when cooled and cut into diagonal slices. Cook macaroni in salted water until tender. Rinse in hot water and drain; melt butter in pan. Stir in flour and cook for 1 minute. Reduce heat and add milk gradually. Bring to a boil, stirring continuously. Reduce heat and cook for 3 minutes. Add hot dogs, cheese, mustard and salt and pepper. Stir well. Add macaroni and mix well. Pour mixture into ovenproof dish. Sprinkle remaining cheese over top.
If sausage comes in casing, remove casing. In large skillet brown sausage and ground beef. Drain.
Mix all together and bake at 350° for 45 minutes to 1 hour.
Combine sugar and oil; add eggs. Add vanilla, melted chocolate and nuts. Beat until smooth. Sift cake flour and salt together. Gradually add to chocolate mixture. Beat until smooth. Pour into greased 8-inch square cake pan. Bake in 350° oven for 30 to 35 minutes.
Bake potatoes (oil skins) at 400° for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp leaving 1/4 to 1/8-inch shell. Cut shells in half crosswise and deep fry in hot oil (375°) for 2 minutes or until lightly browned. Drain on paper towels. Place skins on baking sheet. Sprinkle with salt, cheese and bacon. Place under broiler until cheese melts. Makes 1 dozen.
Brown 1/2 cup sugar and 1 tablespoon margarine in heavy skillet. Beat egg yolks slightly and combine with 1/2 cup sugar, flour and milk. Heat and pour into caramelized sugar slowly. Cook on medium heat, stirring until all lumps disappear and mixture is thick. Add 2 tablespoons margarine and vanilla. Top with meringue made with 3 egg whites and 3 tablespoons sugar. Brown in oven.
Simmer for 15 minutes. Cool. Add 1/2 cup ketchup.
Drain peas well. Add enough mayonnaise to cover peas. Cut up Vienna sausages to bite size and add to peas. Refrigerate and serve cold.
Allow margarine to soften. Grate cheese and blend with margarine. Sift dry ingredients and add to cheese mixture. Put on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Cool slightly and cut into finger lengths.
Crust: Mix flour, shortening, salt and water. Make crust and divide into 3 pieces and roll each oblong. Take 1 stick real butter and 1/2 cup sugar and divide equally among the 3 crusts and fold each over. Bake at 350° until very light brown and crust is done. Heat 1 1/2 cups sugar, milk and vanilla. Pour over pie crust and cook about 5 minutes.
In a large frying pan, heat oil. Saute onion, green pepper and celery until soft. Add mushrooms, sage, marjoram, thyme and vinegar; simmer over low heat for 10 minutes.
Beat together first four ingredients (reserve 1/2 cup to sprinkle over batter), then add next four ingredients. Blend well.
Mix the first 7 ingredients together. Mix the remaining ingredients together. Mix and refrigerate overnight.
Saute onion in butter until tender. Add peas with juice and seasoning. Simmer until peas are hot and juice is about gone.
Place shortening in large pot. Let shortening get hot. Carefully put turkey in hot shortening. Cook 3 to 4 minutes per pound.
Combine all ingredients except cheese and potato chips. Toss lightly and spoon into a 1 1/2-quart casserole dish. Spread chips and cheese on top. Bake at 350° until bubbly.
Grind salami. Mix salami and parsley with softened cream cheese. Cut bread in half crosswise and use a long skinny knife to cut out center, leaving about 1/2-inch bread on crusts.
Beat egg slightly; stir in oil and sugar. Add bananas and mix well. Sift dry ingredients together and add to banana mixture. Stir just until liquid and dry ingredients are combined. Fill greased muffin tins 2/3 full. Bake at 375° for 18 to 20 minutes. Makes 12 muffins.
Dump a medium size can of crushed pineapple and a can of unsweetened red cherries; stir. On top of fruit, sprinkle entire box of yellow cake mix. Bake at 400° for about half hour. Lower to 350° and bake another half hour until brown and juice is bubbling through cake mix. Serve warm or cold. Top with Cool Whip or ice cream.
Mix Jell-O and set aside to cool. Put cranberries and oranges through food chopper, using medium knife. Chop nuts with coarse knife. Add sugar, pineapple and food coloring and combine with Jell-O. Pour into appropriate containers and refrigerate. Makes about 7 pints.
Dredge steak pieces in flour, salt and pepper and brown in oil. Remove meat; add onion and cook until golden. Add other ingredients and cook 1 1/2 to 2 hours on top of stove or in oven. Add more chili powder, if you like a lot.
Season flour with salt and pepper. Heat lard in frying pan until very hot. Roll rabbit pieces in flour mixture until coated real good. Fry until brown on all sides. Cover with water and simmer until meat is tender, about 1 1/2 hours.
Whip cream cheese until soft. Add milk, sugar and peanut butter. Fold in Cool Whip. Pour warm fudge topping into pie crust and cover with the mixture. Sprinkle with nuts and freeze several hours.
Shred cabbage. Toss with cabbage the carrots, dry onion, seasoned salt and milk. Cover and refrigerate for 1 hour. Then mix the mayonnaise, sour cream, sugar, mustard and celery. Pour over cabbage mixture. Refrigerate for 1 hour.
Boil together the first 4 ingredients approximately 10 to 15 minutes. Small amount of water should still be in pot before adding remaining ingredients. Add the next four ingredients and boil for 1 hour over medium heat, stirring occasionally. Remove lemon rind and cinnamon sticks. Place in small serving containers and sprinkle with cinnamon. A true Cuban delight!!!
Precook onions and celery in enough water to cover while cooking. Mix all other ingredients together. Add onions, celery and liquid to mixture. Place in a big baking dish. Bake at 350° for about 45 minutes. Makes a big batch.
Mix all ingredients in large bowl. Place mixture in muffin tins, filling about 3/4 full. Bake in 325° oven for about 35 to 40 minutes.
Put enough vinegar in mixture until it is stiff. Spread over top of ham. Place under broiler until golden brown.
Preheat oven to 375°. In a medium saucepan, melt margarine over medium heat. Add flour and stir until mixture forms a ball. Remove from heat and continue stirring until mixture cools. Beat in eggs, one at a time, stirring until mixture is slightly glossy and smooth. Stir in remaining ingredients. Pour batter into a greased 10-inch iron skillet. Bake 40 to 45 minutes or until golden brown. Cut bread into slices and serve.
Wash peas in pan. Add 2 quarts water. Bring to a boil and remove from heat. Let peas soak overnight. Add all veggies and bring to a boil. Reduce heat and let simmer until tender. Add meat and simmer for 2 to 3 hours.
Cover cookie sheets with wax paper. Combine first 4 ingredients in a medium saucepan. Boil mixture over medium-high heat for 1 minute. Add oats, peanut butter and vanilla. Mix well. Drop by spoonful onto covered cookie sheets. Refrigerate until firm.
Remove tortillas from refrigerator. Heat oven to 375°. Brown meat and drain. Add corn, salsa, tomato sauce, and taco seasoning mix. Simmer, stirring frequently for 5 minutes. In separate bowl combine cottage cheese, eggs, and oregano. Line bottom of greased 13 x 9 baking dish with 5 tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture all over and top with shredded cheese. Bake for 30 minutes or until cheese melts and casserole bubbles. Let stand for 10 minutes before cutting and serving.
Saute green pepper and onion with hamburger in frypan. Drain grease. In separate saucepan, boil water and rice with salt until done. Mix together rice, hamburger, pepper and onion. Add tomato puree, salt and pepper to taste. Bake, uncovered, at 350° for 30 minutes.
Soak rinsed beans overnight in water. Put beans and soaking water into 5-quart pot. Add ham, celery, garlic, onions, pepper, allspice and beef stock base. Cover and simmer 2 to 3 hours, or until beans are ready to smash. Remove from heat and set aside.
Bake 4 large potatoes in microwave until done. Make mashed potatoes out of 2 potatoes, adding 1/2 cup milk and 1/4 cup butter. Put this mixture in bottom of quart casserole and pat up sides of casserole.
In small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In a large skillet, brown chicken in oil. Add bouillon mixture; cook and stir until slightly thickened. Add remaining ingredients except nuts and rice. Simmer, uncovered, 5 to 8 minutes, stirring occasionally. Serve over rice. Garnish with nuts.
Heat to boiling vinegar, sugar and oil. Empty all cans and other items. Mix. Pour boiling ingredients over. Cover and refrigerate. Will last up to 2 weeks.
Mix softened cream cheese, sugar and vanilla with mixer. Melt almond bark in microwave, not very long. Pour over mixture. Mix with mixer again and pour into an 8 x 8-inch pan greased lightly with butter. You can add chopped nuts into fudge if desired.
Cream Crisco and sugar. Add eggs and beat well. Add flour which has been sifted with baking powder and salt alternately with milk, mixed with vanilla and red food coloring. Bake 1 hour and 15 minutes at 350°. Cool and ice with Cream Cheese Icing.
Put bell pepper, hot pepper, vinegar and sugar in a heavy saucepan; cook together for 7 minutes after it boils. Take off heat and cool for 5 minutes. Add Certo. Stir well. Pour in jars and seal.
In a small saucepan, combine the ingredients and bring to a boil. Baste the last 30 minutes that the ham bakes.
Mix sugar and vinegar together and pour over sliced vegetables. Add 8 ounces Italian dressing to mix. Refrigerate 8 hours or overnight. Makes about 4 quarts.
Place cottage cheese in large mixing bowl. Mix in dry jello; mix well. Stir in pineapple bits. Stir in Cool Whip. Add marshmallows. Cool for 2 hours or it may be eaten immediately. You may also add fresh strawberries, raspberries or mandarin oranges, depending on the choice of jello.
Cut tomatoes and Mozzarella into 1/4-inch slices. Alternate tomato and cheese on a plate. Drizzle oil and vinegar over tomato and cheese. Sprinkle basil and pepper over the top. Let stand at room temperature for 30 minutes.
Mix all ingredients together and pour into greased 10 x 14-inch pan. Bake at 350° for 25 minutes. While cake is cooking, prepare icing.
Let stand at room temperature and mix. Pour chutney over mixture and then chopped green onion. Serve with Triscuits.
Soften gelatin in cold water. Add hot water; stir until dissolved. Add pineapple and sugar; chill until firm, about 1 hour. Mix Dream Whip as on package; add to gelatin mix. Layer in pan, starting with cake, Dream Whip mixture and coconut. Repeat. Chill overnight.
Cook broccoli until tender. Cut up and layer in a large casserole dish. Mix mayonnaise, cheese and onion salt; layer over broccoli. Top with crushed Ritz crackers. Bake at 350° for 30 to 40 minutes.
Make brown roux of oil and flour. Add onions, celery and garlic; let cook until soft. Add tomatoes and tomato paste. Cook slowly, stirring for 5 minutes. Add water and simmer 1 hour. Add 4 pounds of any firm fish (catfish, red fish or goo) cut in pieces. Be careful not to cook too much, about 15 minutes. Season to taste and add parsley and onion tops about 5 minutes before serving. Serve over rice.
Mix flour, sugar and butter with fork until crumbly. Pat into greased baking dish (11 x 8-inch). Bake for 15 minutes at 350°.
Mix potatoes, soup, sour cream, salt and 1 stick melted butter. Pour into a long casserole dish and top with cheese. Bake for 45 minutes at 400°. Top with crushed cornflakes and other melted butter. Put back in oven for 15 to 20 minutes.
Cook macaroni	in boiling salted water until tender; drain. In saucepan melt 1/4 cup butter; blend in flour, brown sugar, mustard, salt and pepper.	Add milk all at once; cook and stir until thickened and bubbly. Stir in cooked macaroni, ham and sliced apples. Turn mixture into a 2 quart casserole dish. Combine bread crumbs and 2 tablespoons of melted butter. Sprinkle over casserole. Bake, uncovered, at 350° for about 35 minutes.
Melt butter; mix with sour cream, jiffy corn meal mix and egg. Mix well, then pour in cream corn and whole kernel corn. (Do not drain water.) Put in oven. Cook at 375 degrees for 30 to 45 minutes or until golden brown.
Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half avocado on each plate and fill with salad mixture. Garnish with cherry tomatoes.
Melt butter in a saucepan. Put melted butter in bottom of oblong pan. Crumble graham crackers and put in pan; pat into bottom of pan. Next, in layers, put chocolate chips, butterscotch chips, coconut and finally the chopped pecans. Open can of Eagle Brand milk and pour over the top. Bake at 375° for 25 minutes. Let cool and cut into squares.
Combine butter, rice, onion and consomme in a 9 x 13-inch baking dish. Place pork chops on top. Cover with foil. Bake at 350° for 1 hour. Remove foil and brown for 10 to 15 minutes.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press firmly on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla. Mix well. In a small bowl, toss 1/2 cup chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off. Allow cheesecake to cool in oven with door slightly open. Chill. Refrigerate leftovers.
Melt shortening and stir in brown sugar. Mix well and cool. Sift together flour, baking powder and salt. To shortening mixture, add eggs, one at a time, beating well after each addition. Blend in dry ingredients. Stir in chips and nuts. Pour into greased and floured pan and bake at 350° for 25 to 30 minutes. When almost cool, cut into bars.
In a saucepan, saute with oleo the celery, bell pepper and onion. Place in a large casserole. Add remaining ingredients; top with cheese. Bake at 350° for 35 minutes.
Slice cucumbers and chop onions and peppers. Cover with ice water and salt. Soak for 3 hours.
Boil chicken and debone. Mix all the ingredients together except cheese. Sprinkle cheese on top and bake for 30 minutes. Preheat oven to 350°.
Heat and stir until all ingredients are blended. Don't overheat, so the oil doesn't separate. Pour over oyster crackers (16 ounce size). Mix very well and put out on cookie sheet in a 275° oven for 13 minutes or a little less. Stir frequently. Cool completely, then store in airtight container.
Cook raisins in water until all water is gone. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Add remaining ingredients and mix. Bake in a 9 x 13 x 2-inch pan at 350° for 35 to 40 minutes.
Preheat oven to 375°. Brown chicken in oil. Add garlic and onions. Let brown and add lemon juice. Bake in covered pan for 1 hour.
Bake cake as directed on box. Bake in 2 round cake pans. Let cool. Mix pudding according to directions; set aside. Mix 1 cup hot water with Jell-O. Add frozen strawberries to Jell-O, then layer as follows in punch bowl: 1/2 pudding, 1 cake round, 1/2 strawberry and Jell-O mixture, 1 cake round, remaining strawberry and Jell-O mixture, then the remaining pudding. Put Cool Whip on top. Garnish with nuts and strawberry halves.
Dissolve yeast in warm water. Mix shortening, sugar and egg. Stir in dissolved yeast and add flour. Beat until combined. Cover and let rise for 1 hour. Turn out on floured surface and roll into desired shapes; or after mixing refrigerate overnight and roll out. Let rise 1 to 2 hours and cook at 375° until brown and brush with melted butter.
Dissolve yeast in water; set aside. Blend Crisco with dry ingredients with pastry cutter. Combine yeast mixture with buttermilk. Add dry ingredients, making a stiff dough. Place in covered container and store in refrigerator. Pinch off dough as needed. Place biscuits on cookie sheet in cold oven; turn to 450°. As oven warms to baking temperature, biscuits rise and bake. This dough can be kept in refrigerator 1 to 2 weeks.
Brown the ground beef and drain. Boil egg noodles until tender; drain. Put in a large mixing bowl. Add cream of chicken and tomato soups. Mix well. Melt cheese in saucepan. Pour over noodle mixture. Pour into Pyrex dish. Bake at 350° until brown.
Mix flour, baking soda, salt, cinnamon and sugar together in large mixing bowl. Mix eggs and oil together in smaller bowl and add to dry ingredients. Stir in strawberries and nuts.
Spread softened cream cheese in the bottom of a medium sized casserole or deep dish pie pan. Combine salsa and chili. Spread on top of cream cheese. Sprinkle grated cheese on top. Bake at 350° for 20 to 30 minutes or until heated through. Serve hot with chips.
Saute beef and onions in melted margarine until beef is browned. Add salt, Worcestershire sauce and mustard. Simmer 15 minutes. Combine sugar and catsup. Add to beans and beef mixture. Turn into a 2 1/2-quart baking dish. Bake, uncovered, in a preheated 325° oven for 45 minutes. Makes 8 to 10 servings.
Heat oil in pie plate until very hot, about 5 to 7 minutes. Place each tortilla in hot oil to make it more pliable. Combine mixed cheeses, 1/2 cup green onions and chopped olives in a bowl. Place about 2 tablespoons of this mixture into each tortilla. Roll closed and place seam-side down in an 8 x 12-inch shallow baking dish. Pour enchilada sauce over top and sprinkle grated Cheddar cheese and 1/3 cup chopped green onion on top. Microwave at 80% power (Medium-high) for 13 to 15 minutes, turning dish once during cooking. Serves 6.
Cook and drain noodles. Melt margarine; add flour. Add next 3 ingredients and stir until bubbly. Continue to cook until white sauce thickens. Add chicken, noodles and cheese. Top with bread crumbs. Bake at 350° for 45 minutes. Serves 6.
Fry the sausage and drain off fat. Saute celery and onion. Add the remaining ingredients. Mix all ingredients together. Put in a 3-quart casserole dish. Lay bacon strips on top (optional). Bake one hour or more at 350°, uncovered.
Cut steak with kitchen shears into 1/8-inch thick slices. Heat oil in skillet; add garlic, salt and pepper. Saute until garlic is golden. Add steak slices; brown slightly for 2 minutes. Remove meat. Add green peppers and onions; cook 3 minutes. Return beef to pan; add soy sauce, sugar, bouillon and green onions. Also add water chestnuts and cornstarch (dissolved in cold water). Simmer about 2 minutes or until sauce thickens. Serve over rice.
Dissolve jello in boiling water; follow box directions. Let cool. Add crushed pineapple (not drained). Add cottage cheese; stir until well mixed. Sprinkle top with pecans. Place in icebox until congealed. Cut in squares.
In a large bowl, layer ingredients in this order: 1) shredded lettuce, 2) drained peas, 3) shallots, 4) sliced eggs, 5) drained water chestnuts and 6) bacon bits. Mix and seal salad with sour cream, mayonnaise and salad dressing mix. Sprinkle grated cheese on top. Refrigerate.
Mix vinegar, oil, sugar and garlic salt. Pour over raw vegetables. Let set overnight. Keeps for several days.
In large kettle, cover shanks with water; heat to boiling. Add bay leaves and peppercorns. Reduce heat; cover and simmer 1 3/4 hours or until meat is tender. Remove shanks, cut meat into 1/2-inch cubes. Let stock cool slightly. Skim fat from surface; strain stock and return to kettle. Add meat and remaining ingredients; heat to boiling. Reduce heat; cover and simmer about 20 minutes or until carrots are tender.
Grease and flour 9 x 13-inch pan. Dump pineapple and cherry pie filling in pan. Sprinkle cake mix over top. Crumble margarine and nuts over top. Bake at 350° for 30 to 45 minutes until crunchy.
Blend all and beat on medium for 2 minutes. Pour in greased, floured tube pan. Bake at 350° for 1 hour.
Preheat broiler to highest temperature. Use a pan big enough to hold shrimp in one layer. Melt butter. Stir in olive oil, lemon juice, shallots, garlic, salt and pepper. Add shrimp and coat completely with butter. Broil 3 to 4 inches from heat for 5 minutes, then turn and broil 4 to 10 minutes longer. Sprinkle parsley and serve.
Mix together and set aside flour and sugar in large mixing bowl. In saucepan, mix margarine, 4 tablespoons of cocoa and 1 cup of water. Bring this mixture to a rapid boil and pour over sugar and flour; mix well. Then add buttermilk, soda, 1 teaspoon vanilla, 1 teaspoon cinnamon and 2 slightly beaten eggs. Mix all this well and pour in a long, greased and floured pan. Bake 25 minutes at 350° to 400°. Pour icing on hot cake.
Unroll dough, and separate into 4 rectangles; pinch seams to seal. Stir together sugar and cinnamon, and sprinkle evenly over rectangles. Small amount of pecans can be sprinkled over sugar/cinnamon, if desired. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 7 to 8 slices, and place in a lightly greased 8-inch round cake pan. Bake at 350° for 12 minutes. Glaze while warm. Makes 28 to 32 rolls.