HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat milk. Put shortening, sugar and salt in large mixing bowl. Add milk and cool to lukewarm. Dissolve yeast in water. Add egg yolks, vanilla and yeast to milk mixture. Stir in mashed potatoes and most of flour to form soft moist dough; knead well. Let rise until double (about 1/2 hour). When raised, roll out 1/2-inch thick and cut donuts. Let raise 1/2 hour. Fry in deep fat at 350° until done. Glaze while hot with 1 pound confectioners sugar, 2 tablespoons flour and 1/2 teaspoon vanilla and enough hot water to make a thin paste. Let cool.
In large skillet, brown chops in oil on both sides; remove from pan. In skillet, add remaining ingredients except orange segments and green peppers. Cook and stir until slightly thickened. Add pork chops; cover and simmer 20 minutes or until tender. Add orange segments and green pepper, heat through. Makes 4 servings.
Mix sugar, vinegar, catsup, oil, garlic and salt and boil 5 minutes. Pack banana peppers in hot, sterilized jars tightly. Pour hot liquid over peppers and seal.
In medium-size bowl, mix butter, sugar, salt and baking powder. Stir in flour and walnuts. If mixture is too soft to handle, chill and refrigerate for a few hours. Roll into 1-inch balls. Bake at 300° for 50 to 60 minutes. Cool on wire rack 30 minutes and shake 4 at a time in bag with confectioners sugar. Great for the holidays.
Mix ingredients together, using enough broth for desired thickness and moistness. Bake at 350° for approximately 40 minutes.
In blender; fill up 1/2 of blender with ice. Add orange juice, banana and strawberries. Turn on blender at highest setting until mixed. If too thick, add more orange juice. If not sweet enough, add sugar to taste.
Mix orange and pineapple juice along with enough hot water to dissolve jello. Add all other ingredients. Chill and serve.
Work into small ball in hand. Place on greased cookie sheet, leaving space for expansion. Bake 15 minutes at 400°.
Cook and bone chicken. Cook noodles in chicken broth. Cook soups, mayo, mushrooms, pimento and cheese. Alternate noodles, asparagus and chicken. Pour cooked sauce over the top. Sprinkle cashews on top. Bake at 350° for 45 minutes. Serves 10 to 12. Easy and delicious!
Layer in big bowl. Let set for 3 to 4 hours in refrigerator before serving. With salad tongs, mix all together.
Dissolve yeast in warm water. Let set 15 minutes. Add honey, oil, salt and 3 cups flour.	Beat well. Stir in bran flakes. Add remaining flour and knead 10 minutes, until smooth and elastic. Place in greased bowl, turn once to grease top. Cover and let rise until double. Punch down. Let rest 15 minutes. Shape into 2 loaves and place in greased loaf pans. Let rise until double. Bake at 375° for 30 minutes.
Combine first 5 ingredients; mix well. Add rice and raisins. Turn into baking dish. Bake, uncovered, at 325° for 30 minutes.
Cook noodles, then brown ground beef. Add onion and cook until done. Cook celery and green pepper in water until done, then drain. Mix altogether and add mushrooms, tomato soup and mushroom soup. Put in 9 x 13-inch pan, sprinkle with Parmesan cheese and bake in oven at 350°. Takes about 30 minutes or until top is lightly brown.
Brown pork in large stock pot and pour off fat. After pork is browned, add all ingredients and simmer for 3 hours. More or less water can be used depending on how thick you want your chili. Can be served in bowl with crackers and shredded Cheddar cheese or rolled in flour tortillas in a cake pan. Top with Cheddar cheese and sour cream. Bake for 15 minutes at 350°.
In blender, blend together jello and evaporated milk. Gradually add sweetened condensed milk, sugar, strawberries, vanilla and Cool Whip; mixing well. Pour into a one gallon freezer, adding enough sweet milk to fill container. Freeze and enjoy.
Mix sugar and flour. Cut in Crisco. Add yeast and buttermilk. Store in refrigerator about 3 to 4 hours. Roll; let rise and bake at 400°.
Shake flour, cayenne and chicken in a bag to coat. Remove chicken and saute in margarine until lightly browned. Remove chicken. In same pan, add onions, garlic and grated ginger; fry until soft. Add cumin and coriander; fry, stirring constantly, for 2 minutes. Return chicken to pan; add cream and yogurt. Simmer for 30 minutes until sauce is brown and thick. Serve over Rice Pilau.
Mix all ingredients together; bake at 400° until golden brown (approximately 25 minutes).
Preheat oven to 400 degrees. Grease muffin tins well. Sift flour with sugar, baking powder, and salt into a large bowl. Add melted butter to egg and milk. Beat to mix well; add vanilla. Make a well in the center of the flour mixture. Pour milk mixture into the bowl all at once. Stir with a fork until all ingredients are moistened. CAUTION: DO NOT beat or overmix. Quickly spoon batter into muffin tins, filling each slightly more than half full. Bake 18 to 20 minutes for a full size muffin pan. Remove and serve hot.
In a large pot, melt margarine. Add onions and cook until tender. Add flour, celery salt and pepper; blend. Add salt, clam liquid with enough water added to make 2 cups and potatoes. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally. Add milk and clams and warm through. Makes 6 servings. Best if made a day ahead.
Milk, butter and Crisco should be room temperature. Make a well in middle of dry ingredients. Pour other ingredients into that well and beat all ingredients together for 20 minutes on medium speed. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour. (Do not preheat oven.) Remove from oven and let sit for 15 minutes. Remove from tube pan and let cool. Sprinkle confectioners sugar on top.
Combine broth, cucumbers and onion in a medium saucepan over low heat. Cook until cucumbers are just tender. Transfer to blender and blend with salt and pepper. Chill. When mixture is cool, combine with sour cream and yogurt. Serve in chilled cups or bowls and sprinkle with chopped cucumber and dill. Serves 4. Prep and cook time: 25 minutes.
Mix sausage (room temperature), cheese and Bisquick until well blended. Use your hands. Shape into small size balls. Bake 15 to 20 minutes at 350°. Freezes well.
Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored.
Mix all ingredients. Roll in small balls or drop off of teaspoon. Place on cookie sheet. Bake in 300° oven for 17 to 18 minutes. Cool on pan. Will be pale and soft until cool. Makes about 2 1/2 dozen.
Mix well graham cracker crumbs, butter and sugar. Keep out 1 cup of mixture. Pat remaining crumbs in a large pan (13 x 9 x 2-inch). Bake at 350° for 8 to 10 minutes, then layer alternately cherries and Cool Whip, 2 layers each. Sprinkle with remaining crumbs.
If using dried beans, soak beans. Boil in 2 quarts of water for 1 minute and let stand 1 hour. Drain. Boil 45 minutes until tender in3 quarts and 4 cups water on high. Drain. Combine all ingredients. Lower heat and simmer 45 more minutes or until done.
Combine cheese and onion. Mix well. Blend in mayonnaise. Form into a flat mound on serving dish and top with preserves. Garnish with raspberries. Serve with wafers and crackers of your choice.
Mix peanut butter, sugar and cream cheese in a bowl. Add contents and Cool Whip to graham cracker crust and top with syrup. Let stand in refrigerator for 1 hour.
Beat together egg and milk until foamy. Add Bisquick and blend until smooth. Cut banana into twenty pieces and fold carefully into batter. Drop each piece of banana, now coated with batter, onto medium-hot griddle sprayed with Pam. Cook like pancakes.
Blend biscuit mix with butter. Stir in butter and milk; mix to make a soft dough.
Cream butter, add sugar and beat until lemon-colored. Whip cream until the consistency of mayonnaise. Add cream alternately with powdered milk to the butter mixture. Drain pineapple very well, then add to the butter mixture. Add vanilla. Line Pyrex with ladyfingers. Cover with cream mixture. Repeat procedure until cream is finished.
Melt marshmallows in hot milk. Chop fine the nuts, cherries, pineapple and dates. Crush crackers fine. Combine all these ingredients and mix well. Pour hot milk over all and mix well. Pack firm into tube pan or baking pan. Chill for 24 hours.
Blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add next 6 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of meat mixture, twist slightly and seal edges. Brush tops with reserved butter. If you like, sprinkle with crushed seasoned croutons. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes.
Beat the cream cheese, sugar and vanilla until smooth. Melt white chocolate on Defrost in microwave. Fold into cream cheese mixture. Add nuts. Spread into a greased pan. Chill before cutting into squares.
In a large bowl mix corn meal, beaten egg, buttermilk, chopped onion and mayonnaise. Spoon drop into hot oil.
Mix all dry ingredients. Blend all liquid ingredients. Add liquid to dry ingredients. Knead dough with hands. Dough should be stiff, but if too dry, add more liquid. Roll dough 1/2-inch thick. Cut with cookie cutters. Place on cookie sheet and bake at 300° for 45 minutes to 1 hour. Keep in oven overnight to really dry out hard.
Grease 9 x 13 x 3-inch pan (if you use 9 x 13 x 2-inch pan, this will run over in your oven). Cover bottom of pan with coconut. Sprinkle nuts over coconut. Mix cake mix as directed on package. Pour over nuts. Mix cream cheese, margarine and powdered sugar. Spoon over cake mix; do not try to spread. Bake cake at 350° for 50 to 55 minutes.
Preheat oven to 350°. In a bowl, pour boiling water over dates and baking soda. Set aside to cool. In another bowl, cream butter and sugar until fluffy. Add the egg and beat lightly. Then add vanilla, flour and pecans, one at a time. Mix well after each addition. Add cooled dates, water and baking soda. Mix thoroughly. Pour into muffin pans which have been sprayed with Pam, greased or lined with paper cupcake liners. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Don't overbake. Makes 12 to 18 muffins.
Place ham on top of breast and cheese and then roll. Mix in bowl the bread crumbs, Parmesan cheese, parsley and Good Seasons mix.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining evaporated milk (1/4 cup), cake mix and margarine. Mix well. Press half of the cake mixture onto bottom of ungreased 13 x 9-inch baking pan. Bake at 350° for 6 minutes. Sprinkle chocolate pieces and 1/4 cup walnuts over crust; drizzle with caramel mixture. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining walnuts. Bake at 350° for 18 to 20 minutes. Cool slightly. Chill. Cut into bars. Makes approximately 2 dozen.
In a large bowl, beat egg yolks, milk and lime juice with wire whisk. Pour into crust. Bake at 325° for 30 minutes. Cool. Serve with whipped topping.
In large pot, prepare milk, margarine, shortening, salt, vanilla and whiskey. Add yeast to mixture. Follow yeast instructions regarding the water amount. Mix gently. Add eggs, sugar and raisins. Gradually add flour (if needed, add more flour as you don't want the dough too liquidy). Knead dough for 5 minutes. Cover and let rise until double in size.
Mix chiles, onions, garlic, sour cream, soups and chicken well. Grease a 13x9x2-inch dish. Preheat the oven to 325°. Put half of the tortillas, cut in bite sized pieces in the bottom of the casserole. Layer with half of the soup mixture, then half of the cheese. Repeat layers (cheese will be on top).
Melt butter in large containers. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla. Add peanut butter and mix well. Roll in walnut size balls and place on waxed paper. (Put into freezer about 1 hour.) Melt 1/2 block of paraffin wax in top of double boiler, then add 1 (6 ounce) package of chocolate morsels to double boiler. Then dip balls to coat in chocolate. (Be careful not to get wax too hot.)
Fry eggplant and peppers with garlic in oil 15 minutes. Cut bread lengthwise and divide the eggplant mixture, tomato and escarole between each half of bread.
Melt 1 stick butter and pour over thawed potatoes. Set aside. Mix together sour cream, soup, onion, seasoning and cheese. Add to hash browns and mix thoroughly.
Cream together cream cheese, sour cream, sugar, vanilla and food coloring (optional). Then fold in Cool Whip. Put mixture into 9-inch pie crust. Refrigerate 2 to 3 hours before serving. Top with your favorite fruit (fresh or canned topping).
Beat eggs until lemon in color. Combine all remaining ingredients. Mix well for 3 to 4 minutes. Place in prepared 9 x 13-inch pan and bake for 45 minutes in a 350° oven.
Mix all together well; chill 4 to 6 hours. Drop by teaspoon into hot oil; cook fast. Turn once. Place in brown paper bag with paper towels (keeps them warm). Serve with fried chicken or finger foods.
Combine beef and onion; cook until beef is browned, stirring until it crumbles. Drain. Add beans and next 4 ingredients; cover, reduce heat and simmer 15 minutes, stirring occasionally.
Fry venison in peanut oil until brown. Add water chestnuts and pineapple, then stir in cream of broccoli soup until smooth. Add soy sauce to season. Add frozen stir-fry vegetables. Simmer 10 to 15 minutes. Serve over white rice.
Layer 1 can of biscuits; cut biscuits in 1/4 pieces. Roll in melted margarine; place in tube pan. Add a layer of onion, peppers, bacon and cheese. Add second can of biscuits and another layer of vegetables. Do the same thing with third can of biscuits. Bake at 350° for 45 minutes or until golden brown.
Place all ingredients in a covered casserole dish and bake in oven at 350° for 1 hour.
This makes a small pie. For a 9-inch pie, use more ingredients (about 1 1/2 times more). Combine the sugar, flour, cinnamon, salt, water, eggs and butter in blender bowl and blend for 1/2 minute. Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes. Test with knife in center as you would pumpkin pie.
In a large bowl, combine the first 9 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls and place in a greased 11 x 7 x 2 inch baking dish. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink. Yields 16 meatballs.
Pop popcorn and keep warm. Cook first 4 ingredients until sugar melts. Keep cooking, without stirring, until it forms a hard ball when dropped in cold water (270°). Add vanilla and butter extracts. Pour syrup over popped corn. Coat pan with oleo and form balls.
Cube potatoes; add onions and cook until soft. When soft, drain liquid. Mix sour cream and soups together and add to potatoes. Let simmer about 10 minutes.
Cream the butter and sugar until light and fluffy. Add egg yolk and vanilla; beat well. Mix in flour. Spread cookie dough evenly over greased cookie sheet (approximately 12 x 14-inch). Brush beaten egg whites over top of dough and sprinkle over chopped nuts. Bake at 300° for 40 to 45 minutes. Let cool 5 minutes. Cut when warm. Enjoy!
In large mixer bowl, beat egg yolks with electric mixer until thick and lemon colored. Add the sweetened condensed milk and the lime peel. Gradually add the lime juice, beating at medium speed until mixed. Turn mixture into baked pastry shell. Cover and chill 4 hours. Before serving, top with whipped cream and garnish with lime slices. Makes 8 servings.
Mix ingredients together. Brush on tortillas. Cut. Put on baking sheet. Sprinkle with coarse salt. Bake in a 350° oven 8 to 10 minutes.
Thoroughly combine all ingredients in large bowl. Shape into 1-inch balls. Place on ungreased cookie sheet and bake at 400° for 15 to 20 minutes. Can be prepared ahead and frozen. Allow to reach room temperature before baking or can be completely baked, frozen and then reheated in micro.
Combine soup and 1/4 cup water. Add 1 cup noodles, tuna, celery, cashews and onions; toss lightly. Place in ungreased baking dish. Sprinkle rest of noodles on top. Bake at 375° for 15 minutes or until heated.
Stir all ingredients until combined. Shape level tablespoon into ball. Place 2-inches apart on ungreased cookie sheet; flatten with fork. Bake at 350° for 16 to 18 minutes. Cool 5 minutes. Remove from sheet.
In medium bowl, combine all ingredients. Toss until well coated. Cover and refrigerate 2 hours. Yields 4 servings. Has 60 calories each.
Mix together thoroughly. Make into balls the size of a large marble. Place on slightly greased cookie sheet. Flatten with a fork. Bake at 350° for 6 to 8 minutes or until edges are slightly brown. Cool before removing from pan.
Put bite sized pieces of chicken into a greased casserole dish. Mix together mushroom soup and milk and pour over chicken. Melt margarine and add chicken broth. Mix with dressing mix and put on top of chicken. Bake at 350° for 20-25 minutes.
Combine first 5 ingredients, mixing well. Shape into balls. Chill. In large frypan lightly brown ham balls in the shortening. In a bowl combine remaining ingredients and blend thoroughly. Pour over ham balls. Cover with lid. Cook on medium for about 1 hour.
Mix dry ingredients together. Add onion, parsley, eggs and buttermilk. Mix together. Let set for awhile. Drop by teaspoon in hot oil.
Add the milk and asparagus juice together and mix with mushroom soup. Place layer of cracker crumbs, then layer of asparagus tips. Do this about 3 times until all asparagus is used. Add the mushroom soup mixture over the top of the asparagus and cracker crumbs. Add grated cheese to top and bake until bubbly and looks done. (350° oven for 20 - 30 minutes)
Brown onion in butter. Add ground beef. Cook till done. Add onion salt, pepper, and macaroni to the meat. Place in a greased casserole dish. Top with slices of cheddar cheese. Pour tomato sauce on top. Bake in oven at 350 degrees for 45 minutes.
Grate cheese. Mix all ingredients well. Roll into balls the size of a quarter and bake on a large cookie sheet at 350° for 25 to 30 minutes (until brown). Place in a bowl lined with paper towels to absorb some of the grease.
Combine all ingredients in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Preheat oven to 350°. Place balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with Dijon mustard. Makes about 50 balls.
Wash potatoes; cook slowly in 2 cups of water. Cover pot. When tender, drain; let cool just until you can handle. Skin and mash. Add all other ingredients; beat well. When blended, pile into a 1 1/2 quart casserole; dot top with a little butter and about a dozen miniature marshmallows. Bake in 350° oven about 20 minutes or until marshmallows are brown.
Scald milk; cool slightly. Dissolve yeast in warm water. Combine salt, sugar, egg and oil with yeast and water. Add milk and flour in 3 parts; mix well. Turn onto floured surface and knead slightly until smooth. Put into buttered bowl; butter top. Cover with clean dish cloth. Let rise to double. Take out desired amount. Knead, roll and cut to desired shapes. Put into buttered pan; butter tops. Cover; let rise. Bake at 400° for 12 to 15 minutes. Put remaining dough in buttered, covered Tupperware bowl. Refrigerate; use as needed. Yields 3 dozen.
Combine squash and onion mixture with salt and pepper. Add egg. Combine in sifted dry ingredients. Mix well. Drop by spoonful onto hot greased skillet. Cook until golden brown.
Parboil veggies, then pour into baking dish. Cover with cheese and soup and top with onion rings. Bake at 350° for 30 minutes. Serves 6.
Position rack in lower third of oven. Preheat oven to 375°. Grease 6-c. popover pan or 6 (6 oz.) custard cups. Set custard cups in jelly roll pan. Sift flour, granulated sugar, cocoa and salt into medium bowl; set aside. Beat eggs in large bowl with electric mixer at low speed 1 minute. Beat in milk, butter and vanilla. Beat in flour mixture until smooth. Pour batter into prepared pan. Bake 50 minutes. Immediately remove popovers to wire rack. Generously sprinkle powdered sugar over popovers. Serve immediately. Makes 6 popovers.
Whisk together the first 8 ingredients. Stir in freshly grated Parmesan cheese. Place thoroughly dried lettuce in a large bowl (tear leaves horizontally across spine) and toss with the dressing. Season generously with pepper; garnish with croutons and sprinkle with additional grated Parmesan cheese on top.
Mix together cornbread, onion, celery, garlic, bread, oleo and eggs. Pour in broth until it is the consistency you want. (Some people like their dressing dry, others soupy.) Add salt, pepper, poultry seasoning and sage to taste. Add meat if you like and cook about 30 minutes at 350°. If you don't have enough broth, you can use a can of cream of chicken soup. This can be made with chicken, turkey or pork.
Open Viennas. Drain and save juice. Mash up Viennas. Pour shortening in pan. Heat. Add Viennas and flour. Mix juice with equal amount water. When flour mixture is brown, add water and juice mixture. Remove from heat when it thickens. Serve with hot biscuits.
Bake pie shell for 5 minutes at 450°; set aside. Warm 2 cups milk. Blend in other ingredients and pour in pie shell. Bake at 450° for 10 minutes. Cut oven temperature down to 350° and continue baking until done. Baking time is approximately 35 minutes.
Combine sugar and yeast in small bowl. Stir in warm water. Let set until yeast begins to foam, 5 to 10 minutes.
Heat oven to 375 degrees. Place sliced apple in greased square pan 8 x 8 x 2 or a baking dish. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes or until apples are tender and the topping is golden brown.
Mix carrot, onion, pimento, sour cream and soup in large bowl. Add drained parboiled squash, salt and pepper to taste. Pour into large casserole. Toss dressing in stick of butter and spread on top of mixture. Bake 40 minutes in a 350° oven.
Mix all ingredients except cheese and bread. Place 4 slices of bread in pan. Place cheese on bread slices and cover with 1/2 of mixture. Place remaining bread on others and top with remaining cheese. Cover with rest of mixture. Cover and let stand for 1 hour or overnight. Bake at 350° for 1 hour. Let rest for 10 minutes before serving.
Melt chocolate chips. In bowl, mix margarine, powdered sugar, eggs and vanilla well. Add melted chocolate chips and peppermint to mixture. Beat well. Drop by small globs on a cookie sheet lined with wax paper and chill.
Combine beaten eggs, sugar, milk and salt. Add this to a small amount of pumpkin. Blend the ginger, nutmeg and cinnamon into the rest of the pumpkin. Combine the two mixtures. Pour into your favorite pie shell and bake at 450° for 10 minutes, then reduce the heat to 350° and bake for 30 more minutes. Test the center with a clean table knife. Remove from oven when the knife comes out clean. Cool and serve with whipped cream.
Bring the cream or milk to a boil. Remove from heat; add shortening, sugar, soda and salt and mix well. Cool to lukewarm and add egg and yeast (dissolved in a little warm water). Stir the mix into the flour and knead the dough a little. Let stand 5 minutes. Roll and spread with melted butter; sprinkle with brown sugar and cinnamon. Roll in a long roll and slice. Put rolls in cake pan. Bake at 375° for 12 to 15 minutes. When cool, ice with favorite icing.
Blend together milk and lemon juice. Fold in coarsely chopped blueberries. Pour into the baked pie shell. Cover with Cool Whip. Garnish with whole blueberries and refrigerate. Quick and good.