HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put milk in 2-quart saucepan; add sugar. Add shortening. Scald milk (do not boil) with sugar and shortening added; remove from heat. Add salt. Let cool to room temperature. Add yeast cakes and stir until dissolved. Beat in flour gradually, then toss on floured breadboard; knead lightly. Place back in pan and let rise until doubled, approximately 2 hours. Take out of pan and knead again. Roll dough and make into rolls. Place on lightly greased baking sheets. Spoon liquid shortening or melted butter on tops of rolls. Cover and let rise in warm place approximately 1 1/2 hours or until doubled in size. Bake in preheated 425° oven for 15 minutes.
In a bowl, mix bread, cream, water and all other ingredients, mixing well. Place in an ungreased 13-inch pan. Place in a preheated oven at 300° for 35 to 50 minutes.
Brown and drain hamburger. Combine rest of ingredients and add to hamburger. Place in buttered, 2-quart casserole dish. Bake at 300° for 30 to 40 minutes.
Mix all ingredients together and pour into a 7 1/2 x 7 1/2-inch square pan. Dot with butter. Bake at 400° for about 30 minutes.
Cream together oil and sugar; beat in eggs. Sift together flour, baking powder, soda and salt. Add to first ingredients and mix well. Then add apples and pecans. Bake at 350° for about 1 1/2 hours in tube cake pan.
Pick over the beans and soak them overnight in cold water. In the morning, parboil the beans until the skins crack when blown upon. If an onion is used, cut in quarters and put in bottom of bean pot. Add the parboiled beans. Cut through the rind of the salt pork to a depth of 1/2-inch. Place the pork on top of the beans; mix the sugar, molasses, mustard, pepper and salt with 1 pint boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover. Bake at 300° for 5 or 6 hours, adding more boiling water as the beans cook.
Chop cranberries; add	sugar and let stand 10 minutes. Mix gelatine with sugar and salt; add to hot water until dissolved.	Add lemon juice, rind and mayo to gelatine mixture and blend with beater.	Quick chill this mixture in refrigerator tray, 15 minutes or until firm, 1 inch from edge, but soft in center. Then beat	until fluffy.	Fold in cranberry mixture, pineapple and nuts.	Pour into 1 quart mold and chill until firm.	Unmold on lettuce. Top with mayo. Serves 6.
In medium bowl, blend 2 tablespoons melted butter and cream cheese until smooth. Add chicken, salt, pepper, milk and onions. Mix well. Separate rolls into 4 rectangles. Press perforations together. Spoon 1/2 cup chicken mixture on rectangle. Fold corners together and twist. Brush with butter. Sprinkle with croutons. Cook on ungreased cookie sheet for 20 to 25 minutes at 350°. Serves 2 to 4.
Put beans, water, bacon, salt and pepper in a large boiler. Cook until beans are just about done with a good bit of juice left in pot. Stir in rice and bring to a boil. Cover and turn down to simmer and let cook about 30 minutes.
Add enough peeled peaches to absorb most of the juice. Bag and freeze. Chop bananas in for fruit cocktail. Add 7-Up for slush. Pour 2 cups boiling water into 6 ounces apricot jello; add 1 bag mixture.
Combine all ingredients in a small bowl; stir well. Use to marinate fish or poultry before cooking. Baste with remaining marinade while cooking (7 calories per cup). Good for diabetic, high blood pressure or watching calories.
In a stock pot, bring water to a boil. Add the tomato paste, paprika, Tabasco, salt, black pepper and red and green bell peppers. Drain the olives and add to the soup. Boil and stir for 1 minute. Add the bag of beans. Cover with lid on medium heat. Cook for 45 minutes to an hour. Add 1/2 cup water if needed. Serves 6.
In heavy 2-quart saucepan, saute celery and onion in buttermilk until crisply tender. Add remaining ingredients. Heat through. Serves 4 to 6.
Melt margarine; mix with soups. Remove from heat and add sour cream and chicken.	Toss with spaghetti and top with grated Parmesan. Cook at 350° for 1 hour or until bubbly.
Mix eggs with mixer, then add other ingredients, except nuts. Then add nuts. Bake at 350° for 1 hour or until set.
Combine eggs, cream, sugar and vanilla in bowl and mix well with mixer. Pour into can; add condensed milk and stir well. Add enough milk to reach fill line on freezer can and stir.
Cook ground beef and vegetables until meat is browned. Drain off any grease in pan. Add remaining ingredients except cheese and simmer until well blended. Sprinkle cheese over top and simmer until cheese melts.
Grease 9 x 13-inch cake pan. In small bowl, stir together condensed milk and lemon juice until blended (add lemon rind). Set mixture aside. In medium bowl, beat together butter and brown sugar. Stir together baking powder and oats; add to lemon mixture, stirring until well blended. Mixture will be crumbly. Spread half the mixture in pan, patting down firm. Spread lemon mixture over top; sprinkle with rest of oat mixture. Bake at 350° for about 25 minutes (until brown around the edges). Cool on rack 15 minutes. Chill before cutting into bars. Store in refrigerator.
In cheesecloth bag, put 1 tablespoon whole cloves and 1 tablespoon whole allspice. Simmer, covered, for 20 minutes (I use crock-pot on low). Remove spice bag. Keep warm in crock-pot. Serve with cinnamon stick in cup for festive look.
About 1 hour before serving, in 4-quart saucepan over medium heat, heat peas, remaining ingredients and 5 cups water to boiling. Reduce heat and simmer 50 minutes or until peas are tender. This is about 180 calories per serving and very tasty.
Blend flour, sugar, baking powder and salt. In another bowl, whip the egg substitute until foamy. Add and blend the creamer and oil. Add flour mixture and mix until just blended. Fold in blueberries and cereal. Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
Mix apples and sugar and let sit. Add oil, nuts, eggs and vanilla. Mix dry ingredients and add together; pour into 9 x 13-inch greased pan. Bake 45 minutes to 1 hour at 375°.
Cook and drain potatoes. Add chopped eggs, onion, celery and pickles. Add salt and pepper to taste.
Mix soy, sherry, ginger and green onions in a baking dish. Marinate quartered game hens at least 6 hours, turning occasionally. In a skillet of medium hot oil, fry game hens until golden brown (about 20 minutes). Remove game hen pieces and drain. Place in a dish and brush with honey.
Mix the milk and ice cream in a bowl. Beat with spoon or use a blender or mixer. Add fruit and serve.
Warm slightly the butter, but don't melt it. Cream butter with confectioners sugar. When thoroughly blended, beat in egg, melted bitter chocolate and vanilla.
Sift together the flour and cocoa. Dissolve the baking soda in 1 c. hot water.
Combine the first 5 ingredients and 3/4 cup of the pecans in a heavy saucepan. Cook over medium flame, stirring constantly, until mixture reaches hard crack stage (syrup separates into threads that are hard and brittle) or 300° on candy thermometer. Pour onto lightly buttered baking sheet. Immediately place chocolate pieces on top of toffee and spread until melted. Lightly press remaining 1 cup pecans into chocolate. Cool completely; break in pieces. Makes 1 pound.
In large mixing bowl, place first four ingredients; stir. Add warm water; stir. Allow mixture to set 5 minutes; stir. Add 4 of the 6 cups of flour to make stiff dough. On floured board, knead in remainder of flour until lumps are gone and dough has elasticity. Place dough back into mixing bowl. Cover and let rise in warm place until dough has doubled in size.
Mix the flour, baking soda and salt together; set aside. Cream together the oleo, sugars, vanilla and pudding. Beat in the eggs. Gradually add the flour mixture. Stir in the chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes at 350°.
Cover bottom of 13 x 9-inch pan with sliced apples. Cover with above ingredients, mixed together. Bake for 1/2 hour at 350°.
Mix warm water, yeast, salt and sugar. Let stand 5 to 6 minutes. Add 5 cups flour and beat well. Add remaining flour until you can handle the dough without it being sticky. Knead for 5 minutes. Put in bowl and let stand dough rise until double in size. Remove from bowl and cut into four sections. Shape into narrow loaves (2 loaves to a cookie sheet) or into round mounds. Beat egg whites and water. Brush top of loaves and let stand for 1 hour. Makes three slits on top of each loaf. Bake at 450° for 15 minutes, then reduce heat to 350° and bake for 30 minutes. Brush once during cooking process with the egg white mixture.
Mix all ingredients and put in greased tube pan. Bake at 350 degrees for 30-40 minutes.
Combine first 7 ingredients in large bowl. In small bowl whisk together oil, vinegar, mustard, jalapeno, salt and pepper. Pour over pea mixture and serve immediately.
Pop popcorn and put into clean paper grocery bag. In glass bowl, mix margarine, Karo and brown sugar. Microwave on High until mixture boils, about 2 minutes. Continue cooking an additional 2 minutes on High. Add baking soda; stir well. Pour mixture over popcorn. Shake well. Fold top of bag to close it and place bag in microwave. Cook in bag for an additional 4 1/2 minutes on High, stopping microwave every minute to shake bag vigorously. Pour into large bowl to cool. Stir popcorn in bowl for several minutes or until it is cool enough that it won't stick together. Cool completely before storing in airtight container.
Drain pineapple. Melt oleo and brown sugar in bottom of 9 x 1 1/2-inch pan. Arrange pineapple and cherries in oleo and brown sugar.
Layer bread, ham and cheese in a 9 x 13-inch pan. Sprinkle flour over the mixture. Beat eggs, milk and mustard together; pour over mixture in pan. Cover. Chill overnight or at least 4 hours. Bake at 350° for 1 hour. Great for breakfast.
Partially drain beans and mix all ingredients. Bake at 350° for 40 minutes or simmer in crock-pot for several hours.
Spread 4 cups potatoes in a greased 9 x 13-inch pan. Mix remaining ingredients, 3/4 teaspoon salt and dash of pepper. Pour half over potatoes. Repeat layers. Cover and bake in a 350° oven for 1 hour. Uncover and bake 30 to 45 minutes longer. You can add 2 cups shredded cheese the last 15 minutes.
Mix the first 7 ingredients together. Mix cocoa and boiling water to dissolve cocoa. Add to first mixture. Mix in order given. Bake in a 9 x 13-inch pan at 350° for 30 minutes or until toothpick comes out clean.
Mix well. Bake at 350° for 45 minutes or until top is brown.
Brown ground chuck, onions and salt in a skillet. In large cooker, heat tomato juice, beans and chili powder. Pour meat and onions in cooker and slow cook 45 minutes. Let cool about 2 hours before serving. Makes about 8 servings.
Wash mushrooms. In a large saucepan, prepare broth by mixing water with the 4 packets mix. Cut green pepper into moderately large pieces and drop into broth. Add mushrooms, salt and pepper. Bring to a boil. Cook over medium heat until mushrooms are tender. Thicken broth with cornstarch mixed with a small amount of cold water. Good as a side dish with beef.
Grind or finely chop shrimp. Make sure no peelings or shells are left. Add shrimp along with spices, lemon juice and Worcestershire to already softened cream cheese. Chill. Serve with a variety of chips and crackers. Great for parties.
Melt butter or margarine with chocolate squares. Stir in sugar. Add eggs and vanilla. Stir in flour and add pecans. Bake in 9 x 13-inch pan at 350° for 25 to 30 minutes.
Whop one can on the side of the counter. Place in pan and bake according to directions on can.
Preheat oven to 350°. Arrange artichoke hearts in a greased 1 1/2-quart baking dish. Sprinkle with 1/4 cup of the Parmesan cheese. Saute mushrooms in butter in medium skillet until tender. Add cream. Cook over low heat until most of cream is absorbed. Stir occasionally. Pour mushroom mixture over artichokes and sprinkle with remaining 1/4 cup Parmesan cheese. Bake 20 to 30 minutes. Serves 4.
Mix in bowl until creamy. Keeps for 2 weeks in refrigerator. Rewhip before using. Makes 3 cups.
Fry hamburger until brown. Drain fat. Combine all other ingredients together in saucepan and heat thoroughly. Put over fried hamburger and serve on bun.
Mix sugar and flour. Add vinegar and water. Mix together. Cook, stirring constantly, until beets are heated. Add butter and stir.
Mix and refrigerate. Roll into walnut size balls and press down with end of small glass or disc from cookie press dipped in sugar. Sprinkle cinnamon and sugar on top, and chopped nuts, if desired. Bake in a 350° oven for 15 minutes.
Mix honey and soy sauce. Set aside. Combine hot water and butter. Stir in Stove Top. Spoon 1/2 cup stuffing on each steak. Roll steak and secure with picks. Put into baking dish. Spoon honey mixture on top. Bake at 375° for 20 minutes.
Mix thoroughly the first 6 ingredients; freeze. When ready to serve, stir to a mush. Add Sprite and 7-Up. Serve.
Flour the chicken. Brown the chicken in a large pot in the oil. Remove and keep warm. In the same pan, lightly brown the onion, garlic, mushrooms and parsley. Return the chicken to the pot and add the tomato paste, water and remaining spices. Cover and simmer for 30 minutes. Add the wine and simmer, uncovered, for 15 to 20 minutes.
Mix gelatin, sugar, salt and pineapple juice in small saucepan. Heat over low heat until gelatine is dissolved. Remove from heat; add other juices. Chill to unbeaten egg white consistency. Fold in other ingredients. Pour into 3-cup mold; chill until firm.
Cream oleo and Crisco; add sugar gradually, creaming well. Add egg yolks, beating well. Add soda to buttermilk and add alternately with flour to sugar mixture and beat slowly. Add coconut and nuts and fold in beaten egg whites. Makes 3 layers. Bake at 350° for 25 to 30 minutes.
Sift flour, baking powder and salt together. Cut in shortening with 2 knives, a fork or pastry blender. Add milk, using more if necessary to make a soft dough. Pat out to 1/2-inch thick and cut into 1-inch squares. Drop into boiling chicken or beef stock. Cover and simmer 15 minutes. Serves 6.
Fold whipping cream into condensed milk. Add remaining ingredients. Pour into pie crust. Top with cherry pie filling. Refrigerate 2 hours.
Brown onions in skillet; then add vinegar, brown sugar, mustard, ketchup, water, Worcestershire sauce and celery. Simmer together for about 20 minutes. Add cooked cubes of meat to the sauce. Simmer for another 20 minutes.
In large bowl, melt chips, peanut butter and margarine together in microwave. Add Chex; thoroughly mix together. In large grocery sack, add Chex and powdered sugar. Shake until it is all covered. You may need to add more powdered sugar. Enjoy!
Beat eggs. Stir ingredients together except stuffing. Add stuffing. Cover and stand for 20 minutes. Use a teaspoon for forming balls and place on ungreased cookie sheet. Bake 20 minutes at 350°. Makes approximately 30 to 50 balls.
Preheat oven to 350°. In a saucepan, add rice and onion to a rapid boil. Cover tightly; boil gently 20 minutes.
Bring syrup and sugar to a free boil. Remove immediately from heat. Mix in peanut butter in 9 x 13 pan. Melt chocolate and butterscotch chips. Spread icing over first mixture. Cut into bars to serve.
Cook beans 7 minutes until just tender. Place in colander and run cold water through them. Saute croutons in butter and add seasonings and beans. Mix and heat through. Serves 4.
Stir sugar over low heat until melted and golden brown. Stir in carefully water and brown sugar. Cook to 238° or until a little dropped into cold water forms a soft ball. Pour over popped corn. Mix gently to coat well. Spread out on wax paper to cool so pieces separate. Can add any kind of nut if desired.
Dissolve yeast in 1/2 cup warmed milk. Combine all ingredients. Bake at 375° until done. Makes 6 to 8 loaves.
Cream margarine and Crisco. Add sugar, salt and vanilla. Cream well. Add 1/2 flour and 1/2 milk. Beat at low speed until well blended. Add eggs, one at a time. Beat at high speed after each addition. Add other 1/2 flour with baking powder and other 1/2 milk. Beat at low speed until well blended. Bake in three layers at 350° for 20 minutes.
Mix oil, chocolate and sugar together. Blend in one egg at a time. Add vanilla. Mix flour, baking powder, salt, powdered sugar and	add to chocolate mix. Drop small balls into powdered sugar and roll. Place 2 inches apart on greased sheet. Bake at 350° for 10 to 12 minutes. Do not overbake, as chocolate tastes burned.
Melt marshmallows and candy bars in milk in double boiler and cool. Whip cream and fold into mixture. Pour into crust and chill.
Mix 1st four ingredients together and pour sugar over ingredients. Let stand overnight in refrigerator. Stir before serving. (Will last for months.)
Melt butter and chocolate together. Mix remaining ingredients and add to chocolate mixture. Pour into greased pie pan. Bake at 350° for 30 minutes.
In a large, microwave-safe bowl, mix sugar, butter, water and corn syrup. Microwave on High power (100%) 4 minutes, stirring every 2 minutes. Microwave 6 to 8 minutes longer or until mixture thickens and turns golden. Stir in vanilla. Pour mixture into an ungreased 9 x 13-inch baking pan. Sprinkle chocolate chips over hot toffee; spread with a spatula before chocolate hardens. Sprinkle with walnuts. Cool completely. Break into pieces. Store in airtight container. Yields about 1 1/4 pounds.
Mix by hand yams, sugar, flour, butter, beaten eggs, vanilla and milk and put in 9 x 13-inch casserole dish.
Cook the beef and sausage. Soak beef in barbecue sauce. Dice beef and sausage. Put on bun. Sprinkle with Tabasco sauce and serve. Serves 4.
Cream shortening, oleo and sugars. Add vanilla, eggs, soda and water. Beat or stir well. Sift flour and salt; add oatmeal, chocolate chips and nuts. Stir together until mixed well. Drop from teaspoon onto a cookie sheet. Bake in 350° oven for 10 minutes only; do not overbake.
Preheat oven to 325°. In a large bowl, mix sweet potatoes, sugar, vanilla, eggs, milk and margarine. In a greased 9 x 13 x 2-inch baking dish, place the sweet potato mixture.
Beat egg yolks, add lime juice, condensed milk, and lime rind; mix well. Pour into pie shell and freeze. Remove from freezer and spread with whipped cream. Let sit five minutes before serving.
Cream together cream cheese, butter and powdered sugar. Whip together pudding and milk. Mix all this together. Mix all of this with Cool Whip. Chill before serving.
Mix all together and form into ball. Sprinkle parsley flakes on ball and refrigerate.
Mix instant pudding and milk. Add whipped topping. Line a 9 x 13-inch pan with whole graham crackers. Spread with 1/2 of the pudding. Add another layer of whole graham crackers. Spread the rest of the pudding on. Add another layer of graham crackers. Frost with chocolate topping. Refrigerate at least 10 hours before serving.
Cut steak into 1-inch strips and season with salt and pepper. Heat oil in skillet; add garlic and ginger. Saute until garlic is golden. Add steak slices and brown. Remove meat from skillet. Add peppers and onions. Saute until tender. Place meat back in skillet; add other ingredients and heat. Serve over rice and/or noodles.
Combine all ingredients except vanilla. Cook over low heat to soft ball stage on candy thermometer, stirring occasionally to prevent sticking. Add vanilla. Cool. Beat until thick. Drop by spoonfuls onto waxed paper. Leave on paper until firm and cool. Yields 20 pieces.
Mix all ingredients very well. Spread on sandwich buns. Wrap buns in aluminum foil. Put in oven at 325° until warm.
Boil kielbasa for 15 to 20 minutes. Add cut up vegetables. Boil until cooked, about 20 to 30 minutes. Drain and serve warm.
Combine tea, sugar and juices (also cherry juice). Just before serving, add cherries and ginger ale; stir well. Pour over ice and serve. Serves about 20.
Put chops close together in pan. Add enough water to cover bottom of pan. Mix onion, bread crumbs, oil, pepper, salt and 1 well beaten egg with 1/2 cup hot water. Spread on pork chops. Bake in moderate oven at 350° for 1 hour, basting every 15 minutes. Serves 4 to 6.
Combine all ingredients. Press into pan and bake for 10 minutes at 375°.
Combine and mix cold water and cornmeal. Add 1/2 teaspoon salt to boiling water. Add cornmeal mixture, stirring constantly, bring to boil. Partially cover pan. Cook slowly 7 minutes, stirring often. Line bottom and sides of casserole dish with mush. Cook beef and onion until brown. Stir in flour, salt and chili powder. Add tomatoes, stir in tomato sauce and corn; spoon over mush. Bake 350° for 40 minutes.
Cream butter by itself; add sugar. Beat eggs by itself, well beaten. Alternate eggs and flour into creamy butter mixture, beating well. Add flavors. Bake 1 1/2 hours at 322°.
Mix drained seafoods with juice of lemon and marinate overnight in refrigerator. Add macaroni, celery, chopped hard-cooked eggs and mayonnaise to bind. Can add stuffed olives (sliced, good for added color), pickles (chopped) and egg slices on top.
Mix together. Mix 1/4 cup cocoa mix to 1 cup boiling water.
Preheat oven to 350°. Wash and cut tomatoes in half. In a bowl, toss the tomatoes with olive oil and basil. Season lightly with salt and pepper. Toast the bread on a sheet pan until crisp. Remove from oven and rub the garlic halves on both sides of the toast. Just before serving, top with tomatoes.
Remove biscuits from tube. Flatten a little and push a hole through the center of each. Fry in oil, heated to 350°, turning once or twice until golden brown. Drain on paper towels. Sprinkle with powdered sugar and serve at once. Makes 10.
Sift together the flour, soda, salt and cinnamon. Beat eggs and add sugar, oil, vanilla and blend. Stir together the flour mixture and egg mixture. Add the apples and raisins. Stir together, pour into a bundt pan (greased and floured or sugared). Bake at 325 degrees for 50 to 55 minutes.
Cream shortening and sugar; add vanilla and egg and beat well. Stir together flour, baking powder and salt. Add to creamed mixture alternately with the milk. Fold in raisins. Fill greased custard cups or muffin tins 2/3 full. Bake at 350° for 30 minutes. Serve warm with the orange sauce below. Makes 6.
Mix all ingredients except pecans. Add pecans and mix well; form into ball. Refrigerate overnight, then roll in chopped nuts to cover outside.
Combine in 2 1/2 qt. saucepan brown and white sugars, milk and oleo. Place over medium heat and stir constantly till oleo is melted. Cook over medium heat stirring occasionally till mixture forms soft ball when dropped in cold water, or till temperature reaches 238 degrees on candy thermometer. Remove from heat - stir in butterscotch morsels and marshmallow creme till thoroughly blended. Add nuts, raisins, salt, rum and vanilla. Pour into 2 greased 8 inch square pans and chill. When cold cut into squares.
This is a "make ahead" dish. Mix all ingredients except cucumbers and refrigerate at least 24 hours. While mix is setting, soak cucumbers in salt water. Drain cucumbers and add to carrot mixture just before serving.
Boil the whole pork with a little wine, ginger and green onion for 30 minutes. Remove. When cool, cut into very thin slices. Cut the green and red peppers into 1-inch squares. Slice garlic. You may use green garlic if you have. Mix sweet soybean paste with soy sauce, sugar and hot bean paste in a bowl. Stir-fry pork slices in 3 tablespoons oil for 1 minute. Add garlic, green and red peppers; stir 1 more minute. Remove from pan. Use the remaining oil to stir-fry the sweet soybean paste for 10 seconds. Return pork mixture. Stir well and serve.
Mix egg yolks, cream and shortening. Add sifted flour, baking powder and salt. Roll out thin on a floured board. Let dry. Roll up and cut into desired size noodles. These noodles will keep 6 months in freezer.
Melt oleo in 13 x 9 x 2-inch pan. Pour over brown sugar in large bowl; mix well. Add eggs; mix well. Add flour; mix well. Mix in vanilla and nuts. Pour back into pan and bake at 375° for 30 to 35 minutes.
Crush Oreos. Mix Jello pudding according to directions. Fold in Cool Whip and half of crushed Oreos. Pour into dish and cover with remaining Oreos. Garnish with gummy worms. Refrigerate.