HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk, stir in 1/4 cup sugar, salt and butter; let cool. Measure water in large bowl, sprinkle in yeast and stir until dissolved. Add milk mixture, eggs and 2 cups flour and beat until smooth. Stir in remaining flour until well blended. (May need to add 1/2 cup more flour so dough is not so sticky.) Cover bowl and let rise until double. Combine remaining sugar, cinnamon and pecans, if used, and set aside. Punch down dough and place on lightly floured board. Knead in just enough extra flour to make dough easy to handle. Make 1 1/2-inch balls. Dip balls in melted butter and then into sugar mixture. Brush ring pan with melted butter and add balls. Cover and let rise until double. Bake at 375° about 20 to 25 minutes. Let cool about 10 minutes then turn out of pan.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Stir in mini chocolate chips. Spoon into crust. Chill at least 4 hours.
Combine all ingredients. Cook in pan sprayed with Pam at 350° for 40 minutes.
Dissolve gelatin in boiling water. Add cream cheese and sugar. Stir until soft curd is well dissolved and distributed. Stir in orange juice, lemon juice, grated peel, carrot and oranges. Mix well and chill.
Salt and pepper chops to taste. Place pineapple on chops. Put cherries on middle of pineapple. Pour some pineapple juice on chops. Bake at 400° to 450° until done.
Salt and pepper pork chops. Roll in flour. Fry in hot oil. Drain on paper towel. Saute onion and peppers. Combine last 6 ingredients in roasting pan. Stir in peppers and onions. Add pork chops. Spoon liquid over chops. Bake in 400° oven for 40 minutes or until chops are tender.
Defrost time: A 20 pound bird takes 3 days in refrigerator or 12 hours in sink of water. Remove giblets as soon as thawed. Roast time: Unstuffed, chilled turkey at 325° for 16 to 20 pounds is 4 to 6 hours; 20 to 26 pounds, 5 1/2 to 7 1/2 hours. Baste turkey frequently with melted butter and pan juices during cooking time.
Cut pickles into 1/2-inch slices, then quarter. Return to jar. Cook sugar, vinegar and pickling spices to boiling; boil for 1 minute. Cool liquid slightly. Strain and pour over pickles. Store in refrigerator for one week.
In a heavy, high walled chicken fryer over medium heat, brown the chicken in the oil, stirring so the chicken won't stick. When chicken is browned, remove from pot. Add the onions, bell pepper, parsley and green onions. Saute until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt and pepper. Continue cooking until nearly all the water has boiled out, then reduce heat to low. Cover and let simmer until the rice is done, about 1 hour. Do not lift the lid for at least 1 hour.
Cream softened oleo and 1/3 cup sugar.	Mix flour, salt and vanilla into creamed mixture. Shape dough into logs. Put on ungreased cookie sheet. Bake at 350° for 12 to 17 minutes or until edges are light brown. Roll in cinnamon and sugar mixture while still warm.
Grind peppers and onions. Cover with enough boiling water to cover. Let stand 15 minutes. Put in colander and drain. Heat vinegar and sugar to boiling. Add mixture and cook 15 to 20 minutes. Put in sterilized jars and seal.
Drain juice from pineapple and orange. Add juice to pudding mix and Tang. Beat 3 minutes with electric mixer. Pour over tossed fruit. Chill before serving.
In a large pot, mix everything together and bring to a boil. Reduce heat to a simmer and cook for 2 hours. Then add chicken and cook another 2 to 3 hours or until sauce thickens. Do not cover. You can add more water if sauce gets too thick.
Drain beans well. Blend soup, milk, 2 1/2 cans onions, soy sauce and pepper. Heat. Combine soup mixture with green beans and pour into baking pans (12 x 20 x 2-inch). Bake at 400° for 30 minutes. Stir. Top with remaining onions. Bake 5 minutes more.
Melt margarine in 3-quart saucepan. Saute broccoli, onion and garlic until tender. Blend in flour, mustard and salt. Gradually add milk and broth and cook over medium heat, stirring constantly, until thickened. Reduce heat to low and blend in cheese, stirring until smooth. Do not let this boil. Makes 1 1/2 quarts.
Cream margarine and sugar; add egg. Blend in rest of ingredients. Drop by teaspoon onto cookie sheet. Bake at 350° for 8 to 10 minutes. Yields about 2 dozen cookies.
Mix the first 5 ingredients; press onto a cookie sheet. Bake for 20 minutes at 375°; let cool. Melt the chocolate chips and peanut butter together. Spread this mixture over the baked crust. Refrigerate until chocolate mixture is firm. Cut into bars; refrigerate until ready to serve.
Beat slightly the eggs and milk. Mix and stir in sugar, flour and nutmeg. Mix in rhubarb. Pour into pie shell. Dot with butter.
Mix all ingredients. Stir every 15 minutes for about 1 hour. Let crackers sit overnight before eating.
Melt the white chocolate. Pour over cereal mixture and stir until all pieces are coated. Spread on waxed paper to cool. Break apart and store in an airtight container.
Salt eggplant; dip in milk. Coat in flour. Brush with salad oil. Cook in hot oven on cookie sheet until golden. In dish, layer eggplant slices, tomato sauce and Mozzarella. Sprinkle top with Parmesan. Bake at 350° for 25 minutes.
Mix flour, salt and sugar. Blend in butter flavor Crisco with pastry blender, knives and forks until mixture resembles pebbles. Cover and refrigerate. When needed, 1 1/2 cups for single crust, 2 1/2 cups for double crust. Moisten with Sprite or 7-Up to hold together. Roll out on floured board. Proceed with favorite pie.
Saute onion and green pepper in butter and add flour, salt, pepper and mix well. Add water; cook until thick. Stir in sour cream; add corn and cook 5 or 10 minutes on low heat. Can be reheated.
Boil chicken in salted water until done. Line bottom of dish (oblong casserole dish works best) with deboned chicken. Cover with soup. Sprinkle with a thin layer of cheese, then add a thin layer of bread crumbs. Bake at 325° to 350° until heated.
Mix together all ingredients. Store in airtight container. Makes about 1/3 cup.
Combine all ingredients in a saucepan. Bring to a boil and cook for 1 to 2 minutes.
Cook broccoli and lima beans until almost tender. Put in casserole dish. Mix next 4 ingredients. Spoon over drained vegetables. Brown cereal in butter. Put on top. Bake in oblong dish, uncovered. Bake 30 minutes at 350°.
Mix all ingredients together and dip onion slices in batter. Deep fry in hot oil until golden brown.
Combine all ingredients in container of an electric blender. Process until smooth, stopping once to scrape down sides. Pour into a small saucepan. Cook sauce over low heat, stirring constantly, until thoroughly heated. Yields 2 3/4 cups.
Set oven to 350°. Grease cookie sheets. Sift together flour, baking soda, cinnamon and salt. Stir in egg, sugar, butter, lard, molasses, milk, oatmeal and raisins. Arrange on cookie sheets by teaspoonfuls. Bake for 12 minutes.
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish. In large mixing bowl, combine sweetened condensed milk, water and extract and mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over the cake slices; top evenly with one can cherry filling. Top with remaining cake slices, cream mixture and cherry filling. Chill 4 hours or until set. Cut into squares to serve.
Brown garlic in oil; drain oil, then add remaining ingredients except tomatoes. Saute until tender, then add tomatoes and simmer. Even better the second day.
Brown ground beef and onion; drain. Put in casserole dish. Spread 2 cans of soup over top of meat. Cover with cheese, then Tater Tots. Bake at 350° until Tater Tots are brown.
Place chicken in large shallow pan. Mix all ingredients together and pour over chicken. Cover and refrigerate for 24 hours turning occasionally to coat chicken. Remove chicken from marinade. Boil marinade for a minute or so. Cover chicken with foil and bake at 350 degrees for 60-90 minutes. Baste occasionally with marinade.
Wash strawberries and pass them through a sieve. Add lemon juice and orange juice. Combine sugar and water in small saucepan. Cook until syrupy. Cool and add to fruit mixture. Place in freezer and freeze for 1 hour or until it has consistency of thick mush. Serves 6.
Combine meat (brown ground beef first and drain), celery, celery tops, bay leaves, onion, salt, hot sauce and Liquid Smoke in large stockpot. Cook uncovered 15 minutes. Reduce heat; cook 1 hour. Remove chicken from broth. Discard bay leaves and celery tops. Cool chicken and debone; chop meat. Add onion, tomato, potatoes and celery. Cook 15 minutes, then simmer 1 hour on reduced heat. Add remaining ingredients; simmer uncovered for 2 hours stirring occasionally.
Cook broccoli according to package. Omit salt. Drain thoroughly. Place broccoli in 10 x 6 1/2-inch baking dish. Combine soup and cheese. Gradually add milk, mayo and egg to soup mixture. Stir until well blended. Pour over broccoli. Combine bread crumbs and butter; sprinkle over casserole. Bake at 350° for 45 minutes.
Fill a buttered quiche dish or large glass pie plate with the ham, mushrooms and onions. In blender, blend for 30 seconds to 1 minute: eggs, milk, Bisquick, butter, salt and pepper. Pour over meat mixture. Sprinkle top with the cheese. Bake at 325° for 45 minutes. Serves 6.
Do not add salt! Cook and slice chicken into little pieces. Heat soup on low. Add cheese and stir until melted. Add chicken to mixture. Put cooked noodles into greased 13 x 9 x 2-inch dish. Pour chicken and cheese mixture over noodles. Heat in 350° oven until it bubbles.
Cook chicken breast in Dutch oven. Save broth. Chop chicken into bite size pieces. Return to broth. Add cream of chicken soup and sliced carrots. Cook until carrots are tender. Add salt & pepper to taste. Bring to boil and add noodles. Cook until noodles are done.
Place spinach in blender with chicken broth and blend until pureed. Pour spinach mixture into large pan and add garlic, mushroom soup, chilies, flour, 1/2 the onion, 1 teaspoon salt and 1/2 the mushrooms. Bring to a boil and turn off.
Boil prepared peppers in salted water about 5 minutes; drain. (For crisp peppers, omit the precooking.) Sprinkle inside of pepper cups with salt.
Saut okra in fat, stirring constantly about 10 minutes or until okra appears dry. Add onions, celery, garlic, salt, pepper and chicken to okra mixture. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes.
Mix all ingredients together. Beat well. Bake 8 to 10 minutes at 350°.
Heat oven to 350°. Grease 1-quart casserole. In large saucepan, heat water and margarine to boiling. Remove from heat; add milk and potato flakes, stirring until well combined. Stir in 1 1/3 cups of the croutons, celery, onions and hot pepper sauce. Spoon into prepared casserole. Crush remaining croutons; sprinkle around edge of potato mixture. Bake at 350° for 25 to 30 minutes or until light golden brown. Arrange cheese slices down center of potato mixture; return to oven and bake an additional 3 to 5 minutes or until cheese is slightly melted.
Preheat oven to 325°. Cream shortening and sugar. Add vanilla and butter flavoring. Add eggs, one at a time; mix well. (Use high speed with electric mixer.) Sift flour and salt together, then add slowly. Fold in coconut. Pour into 10-inch stem pan that has been well greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
Preheat the oven to 400°. With a pastry brush, spread the softened butter over the inside surfaces of a medium-sized 12-cup muffin tin (each cup should be about 2-inches across the top).
Bake pie shell at 350°until partially cooked. Saute onion and tomatoes in skillet sprayed with nonstick cooking spray until onion is tender. Sprinkle with flour, salt and pepper; mix well. Spoon into pie shell. Combine mayonnaise and cheeses in bowl; mix well. Spread over filling; sprinkle with basil. Bake at 350° for 30 minutes. Yield: 6 servings.
Mix sugar, flour, salt, spice and lemon juice; turn into a 9-inch pastry-lined pie pan.
Mix well and spoon into greased muffin pans. Bake at 400 degrees until browned.
Mix first 3 ingredients well; add vanilla and syrup. Pat in 9 x 13-inch pan. Bake at 375° for 12 minutes.
Mix all ingredients and bring to a boil. Boil for about 3 minutes. Makes about 3 pints.
Combine sweet potatoes, sugar and butter; stir well. Stir in milk, egg yolks, vanilla and nutmeg; set aside. Beat the egg whites (at room temperature) at high speed of electric mixer until stiff peaks form. Fold beaten egg whites into sweet potato mixture. Pour into unbaked pastry shell. Bake at 375° for 10 minutes; reduce heat to 350° and bake for 45 minutes, or until set.
Cut chicken into small pieces and boil until done. Reserve broth for the 2 cups needed. Place cooked chicken in a 13 x 9-inch pan and add the 2 cups of water, broth and soup. Mix flour, oleo, buttermilk, pepper and salt. Spoon onto chicken and spread out. Bake at 425° for 25 to 30 minutes.
Mix cake mix as directed. Beat cream cheese and margarine and add powdered sugar. Spray bottom of a 9 x 13-inch pan with Pam. Put nuts and coconut in bottom of pan. Pour batter over, then drop by spoonfuls the cream cheese mix over the top. Do not spread. Bake at 325° for 40 to 45 minutes.
Melt butter. Pour into a large dish and mix with other ingredients. Refrigerate at least 10 minutes. Cut into squares and serve.
Slice mushrooms and saute in margarine. Grate Swiss cheese, then place on the bottom of each pie shell. In bowl, mix eggs, flour, salt, milk and nutmeg and beat. Pour over cheese and add sauteed mushrooms. Bake at 375° for 35 to 40 minutes. Add Bac*Os.
Put beans in kettle; add water, salt and butter or margarine. Let boil until soupy. Put biscuits in half one at a time. Cook 8 or 10 minutes. Mix milk and cornstarch together well. Let simmer 5 or 10 minutes.
Whisk together the lemon juice, mustard, olive oil, garlic, salt and pepper. Add tarragon and blend well.
Brown beef, add onion and saute 3 minutes. Pour off grease. Stir in coffee, salt, pepper, chili powder and 1 can tomato sauce. Heat to simmering. Spread each tortilla with cream cheese. Place about 1/2 cup of meat mixture over cheese on half of each tortilla. Arrange with folded edge up in 9 x 13-inch baking pan. Pour remaining meat in spaces around tortillas. Pour remaining can of sauce and water over top. Sprinkle with cheese, cover and bake at 375° for 25 minutes.
Cook and cool rice. Mix together with sour cream. Spread half of the mixture in a buttered casserole (fits well in a 1 1/2-quart Corning). Spread cubed cheese and chilies on rice. Cover with the remaining rice mixture. Bake at 350° for 30 to 40 minutes.
Mix all ingredients. Cook over low heat for about 12 minutes or until thick enough to spread.
Place the onions in a large bowl. In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil. Pour over onions. Cover and refrigerate overnight. Drain onions, discarding liquid. In a bowl, combine sour cream, mayonnaise, celery seed, salt and pepper. Mix well. Add onions and toss to coat. Yields 4 cups.
Beat the egg yolk in a small bowl. Blend in the molasses. Add the boiling water with the baking soda dissolved in it. Set aside. Combine dry ingredients with the shortening and work into crumbs. Bake at 400° for 10 minutes, then reduce heat to 325° and bake 35 minutes longer.
Mix sugar, oil, egg and molasses together until smooth. Add flour, baking soda, ginger, cloves, cinnamon and salt. Mix well. Roll dough into 1-inch balls. Roll each ball in sugar. Bake for 10 minutes at 350°. Makes 3 dozen cookies.
Place on bottom of a 9 x 13-inch pan, a small amount of sauce. Place 1 layer of noodles in pan. Combine cottage cheese and egg whites. Place on top of noodle layer, then add sauce. Place another layer of noodles; top with sauce and Mozzarella cheese. Bake at 350° for 30 minutes. Serves 6. Each serving contains 259 calories, 24.8 g protein, 7.2 g fat, 53 mg chol. and 332 mg sodium.
Cut carrots, celery, onions, garlic and potatoes into very thin slices. Cut tomatoes in wedges. Fill baking dish with vegetables, bouillon and seasonings. Cover; bake at 400° for 40 to 45 minutes. Remove cover. Bake 15 more minutes or until vegetables are tender. Serves 8.
Brush pie shell with butter and arrange cream cheese over the bottom. Meanwhile, spread chilies on paper towel to drain thoroughly. If whole chilies are used, chip coarsely. Combine eggs, cream, and seasonings; beat until blended. Sprinkle chilies over cream cheese in pie shell and top with shredded cheese. Pour egg mixture evenly over all. Bake in preheated 425° for 15 minutes. Reduce heat to 350° and continue baking 30 minutes or until knife inserted in center comes out clean. Cool 5 - 10 minutes before cutting.
Mix well all ingredients. Chill. Take out of refrigerator and form into small balls. Place on long biscuit pan. Cook in oven at 375° for 15 minutes.
In bowl, mix eggs and buttermilk. Dip chicken and roll in flour. Cook until golden brown.
Cook ground beef in 2 to 3-quart saucepan over medium-high heat until no longer pink, stirring often. Drain. Stir in tomato sauce, beans and chili seasoning. Bring to a boil, then cover and simmer for 10 minutes. Stir chili before serving. Top with cheese and onion. Makes 4 servings.
Mix ingredients thoroughly. Hollow out a loaf of French or Italian bread. Spoon mixture into hollow loaf. Wrap in foil and bake at 350° for 40 to 45 minutes. Serve with corn chips.
Make layers. Spread mayonnaise on top and sprinkle bacon on top. Add cheese, if desired. Refrigerate 12 to 24 hours.
Saute onion and celery in butter. Add bread or rice and all the seasonings. Add oysters, stock and giblets. Mix and heat thoroughly, then add eggs and mix well. Makes enough to stuff a 10-pound turkey.
Mix together cake mix, egg and Cool Whip. Roll balls in powdered sugar. Bake at 350° for 10 to 12 minutes.
Keep corn hot and crisp in low oven. Cook sugar, water, salt and corn syrup to very hard ball stage (250°). Add vinegar and vanilla. Cook to light crack stage (270°). Color syrup red with food coloring. Pour over popped corn; stir well to coat every kernel. Now press sticky popcorn into an angel food cake pan. Do not cram, just press down firmly. When cake is cooled, remove from pan.
Roll out crescent rolls and wrap chicken up in rolls. Arrange in a 9 x 13-inch baking dish. Mix cream of chicken soup with chicken broth and add dry onion soup mix. Pour over rolls and bake at 375° until rolls are golden brown.
Put egg white in glass measuring cup. Add enough liquid egg substitute to make 1/2 cup. Beat with wire whisk until mixture is well blended. In large bowl, combine undiluted evaporated milk, nonfat milk, bread cubes and pecans. Stir until all liquid is absorbed. In medium bowl combine egg mixture, sugar, vanilla, cinnamon, nutmeg and salt. Stir into bread mixture. Spray 1-quart casserole with nonstick spray. Pour bread mixture into casserole. Place 1-quart casserole inside larger one and fill outer casserole with hot water to half of the inner casserole's depth. Bake in preheated 350° oven for 50 minutes or until golden brown and set. Serve with warm rum custard sauce. Makes 8 servings.
Combine raisins, coffee and cinnamon and set aside to cool. In large mixing bowl, beat shortening, sugar and eggs. Stop beaters and drain liquid off raisins and add to the mixture in mixing bowl. Beat in flour, soda and salt. Beat until smooth. Then fold in, by hand, the raisins, pecans and vanilla. Spread batter in a greased and floured large cookie pan and bake 20 to 25 minutes at 350°.
Make 8 servings of instant potatoes according to package directions. Add remaining ingredients. Place in a 1 1/2-quart casserole dish. Put several pats of butter on top; sprinkle with paprika. Bake 25 to 30 minutes at 350°. Can be made a day ahead and refrigerated, but then will need to be heated approximately 1 hour.
Cut the bacon and cook in pan. Leave grease in pan. On low heat, add the mustard and the brown sugar. Blend into the grease. Blend vinegar into the mixture. Blend oil into the mixture. Bring to a slow boil; blend until thick.
In a large bowl make pudding following directions on package. Add sweetened condensed milk and Cool Whip. Stir up and set aside. Peel and slice bananas.
Combine first 6 ingredients. Heat oil and add 1/2 mixture at a time. Fry until crisp at medium heat; drain.
Cut out bread circles with cookie cutter. Spread bread lightly with mayonnaise. Top with slice of cucumber. Just before serving, sprinkle lightly with Jane's Krazy Mixed-Up salt.
Pour batter into well-greased tube dish. Cover with wax paper. Cook on Low for 10 minutes and then on High for 9 to 10 minutes, until toothpick inserted in center is clean. Let stand for 15 minutes.
Combine all ingredients and mix well. Drop by tablespoon into hot oil. Brown on one side, then turn and brown on the other side. Serve while hot.
Melt jelly with 4 tablespoons hot water; stir only until jelly is melted. Cover bottom of baked pie crust with sponge cake. Pour 1/2 of berries on sponge cake. Pour in whipped cream. Arrange remainder of berries on top of cream. Pour melted jelly over berries to glaze.
Sift all dry ingredients in 8 x 8-inch pan. Level it and make 3 holes. Pour vinegar in one hole, vanilla in one hole and oil in last hole. Pour water over and mix thoroughly with fork and bake at 350° for 25 minutes.
Drain mandarin oranges. Mix jello and cool whip. Add marshmallows to thicken as desired. Add cottage cheese and mandarin oranges.
Mix softened Cool Whip and cottage cheese well. Add drained crushed pineapple, mashed mandarin oranges and jello gelatin. Mix well. Chill and serve.
Cream crisco and sugar, add eggs. Mix soda into sour cream and add flour sifted with baking powder and salt. Mix thoroughly. Drop spoon fulls on well greased pan. Press flat with bottom of a glass dipped in granulated sugar. Sprinkle top of each cookie with sugar, cinnamon and nuts mixed together. Bake 375 about 10 - 12 minutes.
Mix dry ingredients; add milk. Beat egg yolks and add to mixture. Add salt and margarine. Cook over medium heat until it thickens. Remove from heat and stir in vanilla. Pour in graham cracker crust. Beat egg whites and spread over filling. Bake at 400° until meringue is brown in 9-inch pie plate.
Melt butter and peanut butter in the microwave on High, about 2 minutes. Add condensed milk, stir well. Add marshmallows, stir well. Pour 1/2 jar of peanuts into cake pan. Cover with mixture. Sprinkle the rest of the peanuts over top.
Saute onions in butter. Add water and bouillon. Boil to dissolves cubes. Gradually add noodles and salt. Cook 3 minutes. Stir in cooked broccoli. Add garlic powder. Cook 4 minutes. Reduce heat. Add milk and cheese. Stir until melted.
Melt margarine in 9 x 13-inch baking pan. Mix other ingredients together and pour into baking pan. Bake for 45 minutes in preheated 350° oven. Top with grated cheese.
Spray a 9 x 12-inch baking pan with nonstick cooking spray (Pam). Place 1/2 of potatoes in a layer in pan. Sprinkle with salt and pepper. Place pork chops on potato layer. Sprinkle with poultry seasoning. Place remaining potatoes on pork chops. Mix soup and water together and pour over potatoes and meat. Bake at 350° for 1 hour. Baste often. Serves 6 to 8.
Mix dates, soda and hot water and let sit. Cream together butter, sugar and egg. Add dry ingredients and walnuts. Then add date mixture to batter. Grease 5 cans (I use soup cans but loaf pan may be used). Bake at 350° for 40 minutes.
Mix all together well. Pour amount desired over spinach leaves with bean sprouts, mushrooms and hard-boiled eggs.