HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm water with a pinch of salt. Set aside. Mix 2 cups flour, sugar and 1 teaspoon salt; sift well. Add butter, mix well; add eggs and the rest of the flour. Mix well. Cover, let rise 1/2 hour or until double in size. Roll dough on floured board. Cut out dough 1/2-inch thick in circles. Baste in reserved butter on both sides. Place flat in Bundt pan, pieces overlapping each other. Let rise for 1 hour. Bake at 350° for 45 minutes.
Cook noodles per package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion and salt. Blend celery soup and milk. Add shredded cheese. Heat and stir until cheese melts. Add to noodle mixture. Salt and pepper to taste. Turn into 2-quart casserole. Sprinkle lightly with cheese. Top with slivered almonds or broken potato chips. Bake, uncovered, for 20 minutes at 425°.
Cream shortening and sugars. Beat smooth and add eggs; mix well. Sift together flour, soda and cream of tartar. Set aside small amount in which to dredge raisins. Add dry ingredients to other mixture, then raisins, flavorings and nuts. Mix well and shape into small balls. Press with a fork. Bake at 350° about 12 minutes.
Mix mustard and jelly in a crock-pot and cook. Add wieners. Serve hot.
Cook and stir ground beef in 10-inch skillet over hot coals or on stove until light brown; drain. Stir in potatoes, onion, salt and bouillon. Add liquid from tomatoes and beans to skillet. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Stir in tomatoes and beans. Break up tomatoes with fork; cover and simmer until potatoes are done. Makes 4 servings.
Cook macaroni; toss with remaining ingredients. Serve with any dressing. Nice when served with crackers and fresh fruit.
Combine softened cream cheese and Marshmallow Creme. Mix until blended. Serve with fresh fruit and cookies as dippers. May also be served as a sauce over fresh fruit or cake. Makes 2 cups.
Preheat oven to 350°. Brown meat with salt, pepper and garlic powder in large skillet. Drain fat. Stir in tomato sauce and simmer while cooking noodles by package directions. When noodles are almost ready, add sour cream, cottage cheese and chopped onions to meat mixture. Stir until well mixed. Grease a large shallow 3-quart casserole with butter. Place a layer of noodles in bottom. Sprinkle with olives, mushrooms and about one-third of meat mixture. Top with grated cheese. Continue layering until all ingredients are used. Bake at 350° for 30 minutes or until sauce is melted. Makes 6 to 8 generous servings.
Preheat oven to 350°. Cook chicken until tender. Cool and cut into small pieces. Use broth from chicken to prepare dressing as directed on package. Spoon stuffing into greased baking dish and place chicken on top. Add vegetables on top of chicken. Add 1/2 can of water to soup and pour over vegetables. Place in oven and bake for 25 to 30 minutes.
Separate crescent dough into 8 triangles. Place in an ungreased 9-inch quiche or pie pan. Press over bottom to make crust. In a large frypan brown sausage, onion and green pepper. Drain. Stir in zucchini, 1/4 cup Parmesan cheese, salt, thyme, mushrooms and eggs. Pour filling into crescent crust. Sprinkle remaining 1/4 cup Parmesan cheese.
Mix flour with 1/3 cup of the nuts and the butter; press into bottom of 9-inch square pan. Bake at 350° for 15 minutes; cool. Toast remaining pecans and 1/3 cup of coconut on baking sheet at 325° for about 5 minutes. Beat cream cheese; blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly until blended, about 2 minutes. Add remaining coconut; pour over baked crust. Spread whipped topping over pudding. Top with toasted coconut and pecans. Chill about 2 hours. Makes 9 servings.
Cream the cream cheese and spread at room temperature to mix. When all mixed together, let stand in refrigerator overnight before forming into a ball.
Grease 3 (8 or 9-inch) cake pans; line with wax paper and set aside. Stir together cocoa and boiling water in bowl until smooth; set aside. Cream butter, shortening, sugar, salt and vanilla in large bowl until light and fluffy. Add eggs; beat well. Stir 1 1/2 teaspoons baking soda into 1 cup buttermilk; add alternately with flour to cream mixture. Measure 1 2/3 cups batter into small bowl. Stir in 3 tablespoons buttermilk, 1/8 teaspoon baking soda, orange peel and orange extract. Pour into one prepared pan. Blend cocoa mixture into remaining batter. Divide evenly into other two pans. Bake at 350° for 25 to 30 minutes or until done. Cool 10 minutes. Remove from pans. Cool completely. Using a chocolate layer first, spread with Orange Buttercream Frosting. Top with orange layer and spread with frosting. Top with chocolate layer and spread entire cake with frosting.
Cream butter and sugar; add beaten eggs. Add cocoa, flour, vanilla, nuts and salt. Pour in shallow pan and bake 20 minutes in moderate oven (about 350°). Will be about 1 inch thick.
Cut chicken in 1/2-inch pieces; cook in large pot for 3 minutes. Add onions, garlic and spices. Cook and stir for 2 minutes. Add broth, chilies and tomatoes. Bring to a boil and simmer (add rice), 10 to 15 minutes. Cut tortillas into 1/2-inch strips. Bake 7 to 8 minutes until crisp. Snip cilantro. Divide strips into 4 bowls; ladle soup over strips. Sprinkle cheese and cilantro on top. Garnish with lime slices or squeeze juice into soup, if desired.
Scrape the corn from cob. Sift flour and salt and mix with the egg and milk.	Stir the corn into batter and drop by spoonfuls into a frying pan containing melted butter, heated. When brown on one side, turn and cook other side.
Crush Oreos with rolling pin. In a medium bowl, cream the butter, cream cheese and powdered sugar; set aside. In a large bowl, mix pudding and milk until thickened. Fold in Cool Whip, then mix in cream cheese mixture until smooth. Line a clean, new flowerpot with foil. Layer cookies, then filling, making sure to end up with cookies on top and add gummy worms and silk flowers!
Heat oven to 425°. Cook and stir sausage and hamburger, onion, pepper and seasoning until brown; drain. Stir in sauce and 2 tablespoons Bisquick. Simmer and stir 1 minute. Pour into pan (13 x 9 x 2-inch). Sprinkle with cheese. Beat 1 cup Bisquick, 1 cup milk and 2 eggs. Pour over cheese. Bake until golden, about 30 minutes.
Place all ingredients in a covered casserole. Make sure lid is tight. Cook in oven at 250 degrees for 5 hours.
Unwrap triangle-shaped crescent rolls. Cut each triangle into 3. Wrap around sausages and bake as directed. These can be made in advance and reheated.
In shallow, microwave-safe dish, microwave acorn squash according to microwave manufacturer's directions. Halve lengthwise and remove seeds. Combine honey, walnuts, raisins, butter or margarine and Worcestershire sauce. Spoon into squash in dish. Microwave at High (100%) for 30 seconds or until thoroughly heated and lightly glazed. Makes 2 servings.
Pound veal into thin slices 3 x 3 inches. Coat with flour. Shake off excess. Heat 2 teaspoons butter at a time. Saute veal very quickly. Keep warm. Add chicken broth, wine, salt and lemon juice to skillet. Use a wooden spoon to scrape pan. Coo 1 minute. Return veal. Cover and heat 2 to 3 minutes until bubbly. Sprinkle with pepper. Arrange veal on platter. Pour wine over it and garnish with lemon slices.
Brown meat. Add onion and pepper. Cook until tender. Add garlic, chili powder, salt and pepper. Boil noodles while beef cooks. Drain noodles. Put meat mixture, noodles, corn, cheese, soup, Ro-Tel and 1/2 can water in large casserole dish. Top with grated cheese, if desired. Bake 1 or 1 1/2 hours at 300°. Recipe can be halved, if desired. Bake 45 minutes for half.
Boil a large pot of salted water. Slice vegetables to 1/8-inch thick, keeping separate. Boil potatoes 5 minutes. Remove with slotted spoon to colander to cool. Repeat with parsnips, boiling 6 minutes. Repeat with squash, boiling 2 minutes.
Mix all of the ingredients in an oblong cake tin. Mix well until all of the lumps are gone. Bake at 350° for 25 to 30 minutes.
Remove skin from chicken pieces. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes. Remove chicken from broth. Skim fat from broth; strain broth and reserve. Cook pork sausage in Dutch oven until brown; drain fat reserving 1 tablespoon in Dutch oven. Add chicken; stir in broth and remaining ingredients. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer until thickest pieces of chicken are done and rice is tender. Makes 6 servings.
Boil chicken until tender; cut in small pieces. Cook broccoli until tender; drain. Arrange broccoli in 11 x 7 baking dish. Place chicken on broccoli. Combine soup, mayonnaise and cheese, then pour over chicken. Combine bread crumbs and margarine. Sprinkle over top of casserole. Bake at 350° for 25 to 30 minutes. Serves 8.
Combine flour, sugar and baking soda. Cut in shortening and mix with hands until it feels like coarse meal. Add yeast which has been dissolved in 1/4 cup of very warm water. Then add buttermilk and mix well until all dry ingredients are absorbed. Cut off desired amount of dough and shape into biscuits. Bake in preheated 450° oven for about 10 to 12 minutes or until brown. Serve with butter.
Combine and blend all ingredients, except the ham. Spread the mixture on ham slices. Roll each piece of ham, starting with lengthwise edge. Fasten with approximately six or eight toothpicks. Chill.
Saute onion in butter in large pan. Add remaining ingredients and simmer 1 to 1 1/2 hours.
Brown hamburger in skillet; drain grease. In another pan, heat refried beans	so it will be spreadable. In casserole dish, crush half	of corn chips to evenly cover bottom of the pan. Spread half of refried beans over the corn chips; continue to layer ingredients	with half of hamburger, sour cream, cheese and picante sauce.	Repeat layers with remaining corn chips, beans, hamburger,	sour cream, cheese and salsa. Cook in 350° oven for about 15 to 20 minutes, or until cheese is melted.
Pour first 3 ingredients into large mixing bowl. Stir together well. Fold in pecans and Cool Whip.
Cream together margarine and sugars. Add eggs, one at a time, mixing thoroughly after each one is added. Stir in buttermilk and preserves, mixing well. Sift together dry ingredients and add to mix. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. (Test with toothpick.) Cool.
Boil squash until tender; drain well. Add all ingredients except crackers and margarine. Pour into greased casserole. Top with cracker crumbs. Pour melted margarine over top. Bake 20 minutes or until brown and crusty at 350°.
Break bread in small pieces and moisten with milk. Mix in rest of the ingredients. Shape into cakes. Fry quickly, until brown.
Cover ingredients with dressing. Spread over the top. Sprinkle with cheese and bacon bits. Seal tight and refrigerate 24 hours ahead. When ready to serve, mix well.
Combine first 7 ingredients with 1/2 cup bread crumbs; set aside. Cut 2 (25-inch) lengths of wax paper. Overlap long sides and tape. On wax paper, place 1 sheet of phyllo. Brush with butter, then sprinkle 1 tablespoon bread crumbs. Layer phyllo sheets to make an 18-inch square, repeating each layer with butter and crumbs. When square is complete, spread the layered phyllo dough with apple mixture. Roll up as for a jelly roll.
Cream butter and sugar. Add eggs one at a time, beating after each. Add flavoring. In a large pan mix flour, cherries, coconut, pecans and walnuts. (Two measuring cups rounded equals 1/2 pound of walnuts or pecans.) Pour creamed butter mixture over the flour and mix thoroughly. Pour in tube or Bundt pan that's been greased and floured and bake at 250° for 3 hours. Cool; wrap in tinfoil and store in cool place.
Mash cooked squash; add remaining ingredients and mix well. Pour into greased dish. Bake at 350° for 40 minutes.
Combine all ingredients, except chicken, for marinade. Marinate chicken strips for at least 2 hours. Put 2 to 3 pieces of chicken on a bamboo stick. Grill over hot coals until well done.
Salt and pepper inside and out. Place in a roaster or turkey pan with water. Tightly cover with lid or heavy-duty foil. Bake in 500° preheated oven for 1 hour. Turn off oven and DO NOT OPEN THE DOOR FOR 12 HOURS.
Mix first 4 ingredients with your hands. Place this mixture in a jelly roll pan, using rolling pin to flatten. Melt chocolate chips in double boiler. Spread on top of mixture. Refrigerate until chocolate hardens. Remove and cut into squares. Do not put back in refrigerator.
Heat oats in ungreased 9 x 13-inch pan in a 350° oven for 10 minutes. Take out. Add the rest, pouring honey on last. Bake until golden brown, stirring about every 5 minutes. Cool. Add white raisins when cool.
Beat eggs well. Add sugar gradually. Beat until light and fluffy. Add rest of ingredients. Turn into an ungreased casserole; bake at 350° for 30 minutes. Remove from oven. While hot, stir into balls and roll in powdered sugar. Reroll after they are cool.
Combine these ingredients and mix. Pour into a casserole dish and bake at 350° for 25 minutes. Mix 2 cups of crushed corn flakes and 1/4 cup melted margarine and sprinkle on top. Bake about 5 minutes more or until topping is crunchy.
Drain beans. Line a greased casserole dish with beans. Top with half of mushroom soup and 1 tablespoon of margarine. Add another layer of beans, then the remaining soup and margarine. Top with onion rings. Bake in 350° oven for 20 to 30 minutes. Yields 6 to 8 servings.
Combine Bisquick, sugar and cinnamon. Add applesauce, milk, egg and oil; beat vigorously for 30 seconds. Fill muffin tins. Bake at 400° for 12 minutes. Cool slightly. Remove; dip in melted butter and roll in Bisquick, cinnamon and sugar mixture.
Mix all ingredients in an airtight container. Stir in 3 tablespoons per cup of hot water.
Layer all ingredients in a glass salad or serving bowl. Mix gently before serving. Very simple but delicious.
Mix all. Cover and chill in refrigerator for 3 to 24 hours. Serve with tortilla or corn chips for dipping. Makes about 3 1/2 cups.
Mix everything except the bananas. Slice the bananas when it's serving time or mix them in Fruit-Fresh. They have a tendency to turn dark. Mix the pineapple juice and mandarin orange juice in a small saucepan. Mix 2 or 3 tablespoons cornstarch in as small amount of water as possible. Add 2 tablespoons sugar or substitute. Bring to a boil. Cool and pour over fruits. Serves 6.
Combine all ingredients and spoon into pie shells evenly. Bake 25 to 30 minutes at 325°.
Dissolve yeast in water. Cut shortening into dry ingredients (like pie crust). Add yeast and buttermilk and beat until smooth. Cover and store in refrigerator until ready to use. Roll dough 1/2 inch thick, cut with biscuit cutter.
Butter and flour a 12 inch bundt pan. Mix yellow cake mix and the vanilla pudding. Add other ingredients and beat 5 minutes or until thoroughly mixed. Fold in 1/2 bar grated chocolate and add chocolate chips. Bake at 350° approximately 30 to 40 minutes. While warm sprinkle on some grated chocolate. After cake cools, sprinkle with powdered sugar.
Work cheese and sausage with hand until well mixed. Add flour and milk. Mix well. Make into small balls. Bake at 350 to 375 degrees until done.
Beat egg slightly. Add sugar and vanilla. Add the pineapple and mix well. Add flour, soda and salt and mix well. Fold in nuts. Bake in a greased and floured 15 1/2 x 11 1/2-inch pan at 350° for 20 to 25 minutes. Cool and ice with Cream Cheese Frosting.
In kettle, cook bacon until crisp. Add onion and cook until tender. Add carrots, celery and parsley. Cook 5 minutes longer, stirring once in awhile. Add tomatoes and liquid. Add spices and bring to a boil. Mash the potatoes and add water to make 2 quarts of liquid. Reduce heat. Cover and simmer for 45 minutes. Add potatoes and cook an additional 20 minutes. Add diced clams and juice. Replace cover and steep for 5 to 10 minutes.
Combine sugar, cocoa, milk and margarine in pan. After mixture reaches a boil (medium heat), cook 1 minute; remove from heat. Add remaining ingredients; stir well. Drop on cookie sheet or wax paper. Cool. Serves 24.
Scald milk. Pour over beaten yolks. Mix in sugar and flour; boil until thick. Strain cold whipping cream. Add to custard. Add vanilla. Stir and serve chilled.
Mix wet ingredients, then add well combined dry ingredients. Bake at 400° for 1 hour. Stir once.
Mix cake mix according to directions on package. Grease and flour two 9 x 13-inch Pyrex dishes. Divide batter in half and bake in 2 dishes. Bake 20 minutes at 350°. Crust will be about 1-inch thick. While cake is baking, mix in pan: evaporated milk, 1 cup sugar and bring to rapid boil; remove from heat and add marshmallows. Stir until dissolved and add coconut. Pour this mixture over the two cakes. In another pan, mix 1 1/2 cups sugar, 1/2 cup evaporated milk and oleo. Heat to a rapid boil and remove from heat. Add chocolate chips and stir until dissolved or melted. Then add pecans. Drizzle chocolate mixture over other mixture already on the cakes. Try not to spread it, as you will get it mixed with coconut layer and it won't look as good.
Preheat oven to 400°. Spray 36 (1 3/4-inch) muffin pan with nonstick cooking spray. In large bowl, mix wheat germ, oats, flour, brown sugar, baking powder and salt. In medium bowl, mix applesauce, corn oil spread, egg substitute and vanilla until blended. With wooden spoon, stir applesauce mixture into flour just until flour is moistened.
Cream together 2 sticks butter and confectioners sugar; add the cocoa, vanilla and 3 tablespoons butter. Add 1 whole egg and beat 5 minutes. Add second egg and beat 5 minutes. Add third egg and beat 5 minutes. Put in crust and chill. Serve with Cool Whip.
Melt down chocolate or white almond bark. Dip whole pretzels in melted bark and place on wax paper until set. Store in cool area. Chocolate covered pretzels keep well in airtight container or tin. Any flavor of cooking bark may be used for variation.
Cream sugar and shortening. Add egg and All-Bran. Sift dry ingredients. Add nuts. Add to first mixture. Combine water with bananas and add vanilla. Pour in greased loaf tin. Bake at 350° for 1 hour. Let stand 30 minutes.
Cook zucchini and onion slices about 3 minutes in small amount of water. Drain. Place half of vegetables in buttered casserole. Mix grated cheese and soda cracker crumbs. Pour half cheese mixture over half of vegetables. Put second half zucchini mix into casserole and cover with remaining cheese mixture. Mix with stirred egg. Cover. Bake at 350° for 20 minutes.
Remove seeds from chiles and lay them flat in a well-greased 9 x 13 x 2-inch casserole dish. Whip the eggs until foamy and combine with cheeses; pour over the chiles.
Put a heavy layer of salt and mustard all over roast. Cook on grate close to coals. Turn carefully. Cook for 1 1/2 to 2 1/2 hours. If crust starts to fall off, set on piece of foil to finish cooking. When done, break off crust and slice.
Cream peanut butter and shortening together. Add cake mix and milk. Beat until blended. Form dough into 2 inch roll. Wrap in waxed paper. Chill until firm. Slice 1/8 inch thick. Bake on ungreased baking sheet in hot oven (400°) for 8 to 10 minutes or until done. Cool cookies a few minutes before removing from baking sheet. Makes 5 to 6 dozen cookies.
Bake pie crust at 350° for 15 minutes. Blend all other ingredients together, except for cherries. Spread over crust and bake 10 minutes. Let chill, then put cherries on top.
Melt margarine and stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Continue cooking for 5 minutes without stirring. Heat low until just boiling. Remove from heat and stir in soda and vanilla.
Heat the oil and cubed stew meat and brown. Add tomato sauce, chili powder, paprika, sugar, vinegar, molasses and salt plus 1 cup water, and simmer for 1 1/2 hours. Add more water, if needed. Add the carrots, onions and green pepper and cook another 30 minutes.
Cook cabbage until tender. (Easy Tip: Freeze cabbage a couple of days; thaw 1 day until limp.) Remove tough skin on salt pork and grind fat. Chop and saute onions and salt pork. Let cool. Mix ground pork, ground beef, cooked rice and onion and salt pork mixture.
Blend marshmallow and cream cheese until smooth. Serve with strawberries, apples and bananas.
Mix sugar, oil and eggs together. Beat well. Combine flour, soda and salt. Add to egg mixture. Add apples and walnuts. Bake at 350° for approximately 50 minutes.
Microwave cream cheese and butter together. Add corn and chopped peppers. Heat in microwave until bubbly and creamy.
Cook broccoli 3 minutes and drain. Combine mayonnaise, soup and lemon juice. Alternate layers of broccoli and chicken in a 2-quart casserole. Pour soup over top. Bake at 350° for 45 minutes. Makes 6 servings.
Combine all ingredients and pour in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine flour, salt and sugar. Mix it and the butter into corn. Beat eggs well. Pour into milk, then stir into corn mixture. Pour into a 3-quart greased casserole. At this point, it may be refrigerated overnight or frozen for several weeks. (If you are freezing, use a dish that is freezer and oven-safe.)
Combine cooked rice, green peas, mushrooms, celery and olives. Mix mayonnaise and chill. Just before serving, add the chilled shrimp. Serve on leaf lettuce and garnish with tomatoes and olives. Serves 20.
Simmer beef, onion and pepper until done. Have noodles cooked. Add tomato soup and corn. Mix and place in casserole. Cover with buttered bread crumbs. Bake at 350° until brown.
Peel shrimp, leaving tail portion; devein. Rinse and pat dry. Place in large ovenproof pan. Saute garlic in butter in skillet for 3 minutes. Pour over shrimp. Sprinkle with salt and pepper. Broil 3 inches from heat source for 5 to 7 minutes or until done to taste. Yield: 3 servings.
Melt cream cheese with white wine. Add Swiss cheese, milk, Worcestershire sauce and parsley. After this all blends thoroughly add crab meat. Stir constantly. I recommend you do this in a double boiler and transfer to a fondue pot later. Both pots must be wiped with garlic. Serve with apples and bread cubes to dip.
Cream shortening; gradually beat in sugar and eggs. Add dry ingredients. Chill dough, then form into 1-inch balls. Roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet; flatten them with a fork. Bake at 400° for 8 to 10 minutes.
Mix eggs, cool broth and salt. Add 1 1/2 cups flour and stir to make sticky ball. Turn ball onto floured board and work into least possible flour to keep dough from sticking. Roll as thin as possible (if thicker, must cook longer). Cut into 1 1/2-inch strips with a knife.
Soak dried apricots in warm water for 15 minutes. Drain; cut into pieces. Sift flour and measure. Sift together the flour, baking powder, salt and soda. Cream shortening and sugar well. Blend in egg; beat well. Add water and orange juice; mix well. Blend in dry ingredients; mix thoroughly. Fold in walnuts and cut up apricots. Pour into well-greased and floured 9 x 5 x 3-inch pan. Push batter up into corners of pan, leaving the center slightly hollowed. For well rounded loaf, allow to stand 20 minutes before baking. Bake in moderate oven at 375° for 60 to 65 minutes, or until done. Cool on rack for 10 minutes; remove from pan. Cool thoroughly before slicing. Wrap in aluminum foil and keeps well in refrigerator.
Melt fat in a large skillet. Pare and slice the potatoes. Spread 1/2 of potatoes in the skillet. Sprinkle with salt and pepper. Arrange 1/2 the Spam strips over the potatoes in spoke fashion. Add another layer of potatoes, the onion, green pepper and Spam strips. Cover and cook over low heat for about 20 to 30 minutes. Beat the eggs with a small amount of milk. Pour the eggs over all. Cover and cook until the eggs are set, about 10 minutes. Top with cheese. Cover and cook until the cheese melts. Serves 4 to 6.
Mix cereal, marshmallows and nuts in large bowl. Melt white chocolate in double boiler or microwave and pour over cereal mixture. Mix well. Drop by spoonfuls on waxed paper. Push together to make more compact if necessary. Allow to dry. (If mixture hardens while working, put back in microwave.)