HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift self-rising flour into bowl. Fill bowl about half full. Make a hole in the center with your hand. Take 2/3 cup of water or chicken broth. Work into flour by pouring it into the hole and mixing loose flour with it. Knead the dough well. Take ball of dough and roll it out on a floured brown paper or whatever you have to roll it out on (any flat, clean surface, sprinkled with flour).
Cook egg yolks, milk, flour, sugar, oleo and vanilla in double boiler until thick. Fold into this mixture the 3 egg whites that have been stiffly beaten. Line casserole with vanilla wafers, then layer of bananas, then pudding; repeat until all ingredients are used. Place wafers on top of last layer of pudding.
Mix jello with hot water, vinegar and salt. Set aside. When starting to set, beat until foamy. Mash avocado and mix with softened cream cheese. Mix celery, green pepper, pimento, onion juice, mayonnaise and eggs; add to foamy jello. Add avocado mix to jello. Add crab or shrimp. Pour into Pyrex dish and refrigerate.
Combine yeast, warm water, sugar, salt and egg in a large bowl; set aside for 5 minutes. Gradually add 3 cups flour, beating well. Add oil, then add remaining flour to form a stiff dough. Turn dough out onto a floured surface and knead until smooth and elastic (8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap. Let rise in a warm place, free from drafts, until doubled in bulk (1 1/2 to 2 hours).
Cook meat and onion together. Drain and put in a baking dish. Top with potatoes and then corn. Pour soup over this and bake until potatoes are done.
Bring water to boil. Turn gas off and place tea bags in water. Let steep a few minutes. Squeeze and remove tea bags. Add sugar and stir.
1. Mix and bake about 50 minutes at 350° in a 9 x 13 pan greased and floured. Don't overbake.
Cream shortening and sugar. Add eggs and mix well. Add bananas, milk, vinegar, vanilla and nuts, alternately with dry ingredients. Bake at 350° for 15 to 20 minutes.
In large saucepan, bring the soup and water to a boil. Add rice; stir. Cover and remove from heat for 5 minutes. Add cut up turkey and peas to the rice mixture. Reheat and it is done.
Core and slice apples, then dice, leaving the red outer peel. Cut celery, first cut a stalk in 3 or 4 long strips, then cut on the bias across several strips at once, making thin one-inch lengths.
Cream the butter and sugar. Add beaten eggs and sour cream. Sift flour, soda and baking powder. Add to cream mixture. Add extract. Roll out thick; cut with cutters. Sprinkle with sugar. Bake at 400° until brown, 8 to 10 minutes.
Dissolve Jell-O in hot water (according to package directions). Add cranberries to hot water and break up with fork. Then add only 1 cup cold water. Add remaining ingredients. They will float to the top, but this gives it a layered effect.
Mix the first 5 ingredients in large bowl. Cook the rice in 1 1/2 cups water for 20 minutes in covered saucepan. Rinse with cold water; drain and add to mixture in large bowl. Pour into 3 (9-inch) Pyrex pie plates. Sprinkle a little cinnamon; bake at 350° for 40 minutes. For doneness, check for golden crust or bubbling mixture.
Brown hamburger, onion and celery. Cook noodles; add to meat. Add soup, milk and cheese. Bake at 325° for 1 hour.
Brown onions in oil. Add the cut up kielbasa, potatoes and tomatoes with the rest of ingredients. Simmer 1 hour in crock-pot and serve with a warm bread. Yum!
Cook corned beef in crock-pot for 8 hours. Add a little water and stir in intervals so the top doesn't get tough. After 8 hours, drain and shred beef. Mix together cheese, sauerkraut and salad dressing. Add this to the meat and heat until the cheese melts. Do not overheat. Serve over rye or black bread.
Cut meat into 1/4-inch cubes. Brown well in hot oil with pepper. Add onions and stir until light brown. Add salt, 2 1/2 cups water, sugar and bay leaves. Simmer, covered, for 1 1/4 hours or until fork-tender. Remove bay leaves. Stir in flour that has been mixed with 5 tablespoons water. Stir until mixture is smooth. Cook until mixture thickens. Serve over noodles, rice or mashed potatoes. Serves 4.
Stir up real well. Put in baking pan and cook at 350° for 35 or 40 minutes.
Cook chicken and remove from bones. Layer chicken with cooked and drained vegetables. Mix together mayo, soup and lemon juice. Spread over chicken mixture. Add cheese to top. Bake 1 hour at 350° in a 9 x 13-inch baking pan.
Mix all ingredients and use enough Miracle Whip salad dressing to your taste. Serves 8 to 10.
Mix syrup, shortening, flour, brown sugar, egg, cocoa and black coffee, then add nutmeg, cinnamon, ground cloves, raisins, peanuts, ginger, raisins and chopped prunes. Mix well and bake in greased and floured pan. Bake in slow oven for 1 hour.
Mix butter, powdered sugar and vanilla. Add in flour and mix well. Add in nuts. Mix well and chill. Roll into 1-inch balls. Place on ungreased cookie sheet. Cookies do not spread. Bake at 400° for 10 to 12 minutes. Do not let them brown. Cookies can be rolled in powdered sugar before completely chilled.
Beat egg; add salt, pepper and bread crumbs. Add beef and minced onions; mix well. Heat chili sauce, jelly, lemon juice and vinegar in a large pot over low heat until jelly melts and mixture is well blended. Form meat mixture into small balls; drop into chili mixture. Cook over medium heat, stirring to be sure none is stuck on bottom and all are covered. Cover and simmer 20 minutes, stirring occasionally. Uncover and simmer 10 minutes or until meat balls are done and sauce is thickened. If frozen, reheat slowly.
Peel tomatoes. Chop tomatoes, pepper and onion, then add vinegar, sugar and salt. Cook over low heat until thickened.
Mix all ingredients together, then fold in crab meat and crackers. Drop by spoonfuls onto floured pan. Sprinkle flour on top of crab cakes. Refrigerate for 1 hour, then fry until golden brown.
Combine rice, water, salt and oleo in a nonstick saucepan; bring to a boil. Stir; simmer and let cook 15 minutes. Let set 5 minutes. Stir in condensed milk, plain milk and raisins. Bring almost to a boil over medium heat. Beat eggs in a bowl. Add some of the hot rice mixture, then add to rice mixture in saucepan. Cook 5 to 10 minutes on low heat, then add vanilla. Continue cooking on low until thick. Stir often.
Boil chicken until tender and remove from bone. Place in bottom of casserole dish. Mix chicken soup, sour cream and melted oleo. Pour over chicken and top with crumbled Ritz crackers. Bake slowly for 30 minutes. May be frozen.
Rinse greens thoroughly. Cut stems into 1/2-inch pieces. Chop leaves. Heat oil in a heavy saute pan over medium heat. Add onions; saute 5 minutes, stirring often. Add stems; saute 2 minutes. Add leaves. Cover; cook over low heat, stirring occasionally, 5 minutes or until wilted. Add garlic and rice; sprinkle with salt and pepper. Mix with greens. Add water. Cover and cook over low heat, without stirring, until rice is tender, about 18 minutes. Taste and adjust seasonings. Serve sprinkled with toasted almonds. Makes 2 to 3 main dish servings or four side-dish servings.
Cook rice, omitting bulbs. Transfer to large bowl and cool. Add pepper, onions and olives. Drain artichokes; slice and add to rice. Mix all with liquids, mayonnaise and curry powder. Chill and serve.
Sift dry ingredients. To dry mix add eggs, milk and melted Crisco. Mix until moist. Spray muffin pan with Pam and fill cups 2/3 full. Bake at 400° for 20 minutes. Makes 6 good size muffins.
Brown sausage and drain. Mix eggs, milk and seasonings. Stir in bread, sausage and cheese. Put in greased 9 x 13-inch pan. Refrigerate overnight, covered. Remove cover and bake at 350° for 50 minutes to 1 hour.
Put rhubarb mixture into an unbaked pie shell. Cover with topping. Bake at	400° for 10 minutes. Continue baking at 350° for 30 minutes or until done.
Mix soda in sour cream. Set aside. Cream sugar and butter. Add eggs then chocolate, flour and sour cream with soda, alternately. Bake either in loaf pan or two layer pans at 350° for 30 to 35 minutes.
Cut cranberries in half. Rinse cranberries and raisins; drain well in colander. Place in mixing bowl. Sift flour and soda over fruit. Add molasses and water; stir batter until smooth. Turn into a 2-quart greased and lightly sugared pudding mold. Cover with lid or aluminum foil and place on trivet in deep kettle. Add enough boiling water to come halfway up the sides of mold.	Steam, covered, 1 1/2 hours. Cool to lukewarm and turn out on cookie tray. Serve with warm sauce.
Combine all ingredients, mixing well. Chill until ready to serve. Yield: 5 quarts.
Combine cucumbers, onions and salt; let stand 1 hour. Then put all together in pan with vinegar, sugar, spices and peppers. Boil 20 minutes. (Spices can be tied in a bag if you do not want them through the pickles.) Bottle and seal. Makes about 7 pints.
Preheat oven to 400°. Melt butter. Combine sugar, apple pie spice and salt. Mix all well and stir in beaten egg. Fold in apples.
Dissolve Jell-O in the boiling water; add cranberry sauce and mix well until dissolved. Add applesauce; stir and mix well. Pour into mold, if desired, and chill.
Heat carrots and water to boiling in 10-inch skillet. Reduce heat. Cover and simmer until tender, 15 to 20 minutes. Drain; remove carrots from skillet. Cook and stir butter, honey, lemon juice, ginger and salt in skillet until bubbly. Add carrots. Cook uncovered, stirring occasionally, until carrots are glazed, about 5 minutes. Garnish with parsley.
Combine beef, salt, pepper, milk and oats in bowl and mix well. Shape mixture into meatballs. Brown on all sides in butter in skillet. Transfer meatballs to casserole dish. Combine remaining ingredients in bowl, pour over meatballs. Cover and bake at 350° for 30 minutes.
Melt butter in medium skillet. Saute onions until tender. Add cream cheese and shrimp. Cook until warm throughout.
Cream sugar and butter. Add eggs and mix well. Add rest of ingredients and mix. Put in loaf pan that has been greased and floured. Bake 45 minutes at 350°.
In a blender, mix egg for 1 minute. Add half and half, then rest of ingredients. Mix thoroughly. Melt 2 tablespoons butter into deep dish pie pan. Pour batter into dish. Bake at 400° for 15 to 20 minutes. Serve with sour cream and jelly, freezer strawberry or raspberry is best.
Place cake cubes in large bowl. In medium bowl, combine sugar and cream cheese. Beat until blended. Fold Cool Whip into cream cheese mixture, then stir in pecans. Add this mixture to cake cubes and mix well. Spoon cake mixture into trifle bowl. Spread strawberry pie filling evenly on top or, if desired, layer half the cake mixture and pie filling; repeat layers. Cover and refrigerate at least three hours before serving.
Mix onion, bell pepper and sausage together. Saute these with butter; drain. Add baked beans, syrup or honey, ketchup, mustard and sugar; mix well. Bake at 375° for 45 minutes to 1 hour.
Cook cauliflowerets in salted, boiling water until just fork-tender. Drain. Put into a greased baking dish. Add soup, mixed with water. Add cheese, cut in cubes. Spread crumbs, dots of butter and more cheese cubes over top. Bake in a 350° oven until edges bubble and crumbs are a golden color.
Mix sugar & Crisco until smooth. Add eggs one at a time. Alternate flour & milk until mixed well. Add vanilla and blend well. Bake at 325° for 30-45 minutes.
Cream butter and sugar. Add flour, then well beaten eggs. Add lemon juice and rind. Mix well and pour into uncooked pie shell. Bake at 325° until light brown.
Cream the margarine, sugar and then oil together. Stir in eggs, vanilla and sour cream. Gradually stir in flour, cocoa and soda, mixing well. Stir in zucchini (raw and grated). Sift cinnamon, ground cloves and salt, stirring to blend well. Pour in greased and floured 9 x 13-inch.
Melt half of margarine; add chicken with Tony's and brown slightly. Add chopped onions and bell pepper. Saute, then add rest of margarine and 1 cup uncooked rice. Stir constantly until rice begins to brown slightly. Add 2 1/4 cups of hot water, additional Tony's and mushrooms. Cover. Reduce heat and cook until rice is done, approximately 20 minutes.
Mix first 4 ingredients. Press into 9 x 13 inch pan. Mix next two ingredient. Add confectioners sugar and blend. Pour over top of cake. Bake at 350° for 40 to 50 minutes.
In mixing bowl cream oleo, peanut butter and sugars. Add egg and vanilla. Stir together flour, soda and salt. Mix well. Chill for 1 hour. Shape into 48 balls, 1 inch each. Place in greased mini muffin pan. Bake at 325° for 14 to 16 minutes or until browned. Remove from oven and immediately make wells in center of each by lightly pressing with small melon ball. Cool in pans for 5 minutes then carefully remove to wire rack.
Cook onion in oleo; place 1/2 potatoes in buttered casserole and sprinkle with salt and pepper. Add part of onion and grated cheese. Mix sour cream, eggs, salt and pepper. Pour half over potatoes. Repeat. Bake at 350° for 20 to 30 minutes. Serves 6.
Mix cream cheese, Miracle Whip and sour cream until smooth. Add other ingredients and crumbled Bleu cheese.
Butter a 9 x 13-inch baking pan and line with whole graham crackers. Set aside. In large bowl of electric mixer, combine pudding and 3 cups milk at medium speed. Fold in whipped topping. Pour 1/2 of pudding mixture on graham crackers. Top with another layer of whole graham crackers. Top with remaining pudding. Top with third layer whole graham crackers. In medium bowl, combine remaining ingredients and confectioners sugar. Spread over top layer of crackers. Cover and chill for 24 hours. Makes 15 servings.
Soften yeast in warm water or cake yeast in lukewarm water. Add milk, sugar, shortening and salt in a large bowl. Cool until lukewarm. Add 1 cup flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Cover; let stand in warm place until double, about 1 1/2 to 2 hours. Turn out on floured surface; shape as desired.
Soften gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture until gelatin dissolves.	Cool to room temperature. Whisk in the Miracle Whip, lemon juice, onion, Tabasco,	paprika, salt	and dill. Refrigerate for 30 minutes or until mixture begins to thicken slightly. Fold in the salmon. Whip the cream and gently fold into mixture. Put in 6 to 8 cup bowl or mold; cover and chill at least 4 hours. Serve with crackers, toast or black bread. Can be served as a main course, garnished with watercress. Serves 12 as an appetizer and 4 to 6 as main course.
Mix all ingredients, except blueberries. Batter will be slightly lumpy. Add blueberries. May add additional 2 teaspoons sugar, if desired. Use 8 or 12 section muffin pan. Grease. Preheat oven to 400°. Bake for 15 to 20 minutes.
Combine all ingredients in a blender. Blend until the mixture is smooth. Makes 4 (6 ounce) servings.
Cook spaghetti according to package directions; drain (should be about 3 cups). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and beaten eggs. Form spaghetti mixture into a buttered 10-inch pie plate as a crust. In skillet, cook ground beef or sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Add spaghetti sauce. Heat thoroughly. Turn meat "mixture" into spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle Parmesan cheese on top. Bake 5 minutes longer or until cheese melts. Serves 6.
Mix well. Roll into small balls. Press with a fork. Cook at 350° for 8 minutes.
Pour into a jar. Seal and store in the refrigerator. Use 1/4 cup per bath. You may put some on a washcloth to use in the shower, if you prefer.
In a bowl toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl combine peanut butter, yogurt, mayonnaise and salt. Mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce lined bowl. Serves 4.
Mix yeast, grease, sugar, water and salt. Add flour until dough is very stiff. Grease dough and let set until it rises. Break off and set in a deep baking dish. Bake at 350° until brown.
In bowl, combine peaches, sugar, 2 tablespoons flour, lemon juice, vanilla and almond extract, cinnamon and 1/4 cup water. Turn into baking dish (8 x 8 1/2-inch). Dot with 2 tablespoons butter. Cover with batter.
Butter spring-form pan with 1 1/2 tablespoons butter (if pan leaks, cover outside with foil). Mix bread crumbs, Gruyere and dill; sprinkle evenly over bottom of pan. Press into pan. Refrigerate.
Melt margarine in a large saucepan. Add Worcestershire sauce, ketchup and hot sauce. Stir in nuts. Spoon into glass baking dish. Spread evenly. Toast at 400° for about 20 minutes.	Salt when you remove.
Allow cheese to soften to room temperature. Mix well. Add garlic, salt and Worcestershire sauce and mix again. Chill 2 to 3 hours. Shape into balls and roll in parsley and pecans. Chill.
Add beef to water in a 4-quart pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add remaining ingredients. Stir to blend and bring to a boil. Reduce heat and simmer, uncovered, for 3 hours. Serve with bowls of cooked spaghetti, chopped raw onions and grated cheese. Chili can be refrigerated overnight so that the fat can be lifted off before reheating.
In small bowl, combine sour cream, vinegar, salt, cayenne and grated onion. Mix thoroughly then gently stir in the chopped dill and diced cucumber. Taste; it might need more salt.
Combine brown sugar, Karo and butter in pan and boil for 5 minutes. Remove from heat and add soda and vanilla. Pour over 7 quarts of popped corn. Put in 250° oven and bake for 1 hour, stirring every 15 minutes. Butter pan before adding popcorn and syrup.
Mix all ingredients. Put in greased 13 x 9-inch pan. Do not sift flour and don't drain the pineapple. Bake at 350° for 30 to 40 minutes.
Partially thaw broccoli. Place in blender with 1/2 cup of milk. Blend until fine. Add remaining milk, cream, onion, bouillon cubes, salt, pepper and nutmeg. Blend until smooth. Heat on stove. Add cheese and simmer.
This salad is made in layers and is best to use a plastic container with top so you can refrigerate overnight.
Combine sugar, flour and baking powder; mix well. Add milk. This makes a pouring dough. Stir well. Put margarine in the baking pan and set in oven to melt and get hot. When hot, remove from oven. Spread dough all over and around in the hot margarine. Have your fruit in another pan, let it come to a boil, then pour over dough while all is hot. Bake at 350° until brown.
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, blending well. Add pecans and pour into pie shell.
Heat milk over medium heat. Add flour and stir until this forms a ball and leaves the side of the pan. Let cool. Cream sugar, butter, shortening, salt and vanilla together until smooth. Add flour/milk mixture to this. Chill. This is wonderful to spread on pound cake and add strawberries.
Mix in a large bowl with spoon. Pour batter in greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in pan before removing.
Saute onion in butter. Mix with broccoli. Add 4 beaten eggs. Stir and add cottage cheese, salt, cornbread mix and Cheddar cheese. Stir. Bake 30 minutes at 400°.
Combine flour, yeast, salt and sugar in mixing bowl and stir. Add vegetable oil and water. Mix together all ingredients. Knead by hand for 3 minutes; shape and put in bowl. Cover and let rise until double in volume (approximately 1/2 hour). Punch down; divide into 2 equal pieces and shape into round balls or leave in one piece for 16-inch pizza. Let dough rest for 4 minutes. Roll out approximately 12 or 16-inches in diameter. Spray pizza pan lightly with no stick vegetable cooking spray and wipe off excess. Place on pizza pan; let rise for 10 to 15 minutes. Add sauce, toppings and cheese. Place on bottom rack in cold oven; turn oven to 500° and bake 17 to 20 minutes, depending on oven.
Cut hens in halves; clean. Place hens on baking pan, bone side down. Mix other ingredients well and brush or spoon on hens. Bake at 350° basting hens with juices and remaining mixture until done. Serve with rice pilaf or saffron rice. Serves 6.
Boil potatoes. Brown and drain ground beef. Add brown sugar and caramelize into ground beef. Add 1 1/2 cups water, salt, pepper, diced onion, crushed garlic, Worcestershire sauce, bouillon cubes and bay leaves. Simmer for 1 1/2 hours, stirring occasionally.
Heat until smooth, stirring, the cream of chicken soup, cream of mushroom soup and oleo. Add and mix thoroughly the sour cream, cheese, onions and thawed hash browns. Spoon into greased 9 x 13-inch baking dish.
Saute onion in butter until onion is clear. Add soup, tomatoes and crawfish. Cook 1 hour.
Saute chicken and onion in margarine in a skillet until chicken is tender. Stir in soup and curry powder. Cook over medium heat, until bubbly. Add sour cream; heat thoroughly. Serve over rice. Yield: 4 to 6 servings.
Cook flour and milk until thick, stirring all the time. (Looks like mashed potatoes.) Let cool until cold. Cream the sugar, butter and vanilla. Add to cold mixture and whip with an electric beater. Looks like whipped cream.
In roaster, combine chicken pieces and all ingredients, except Mozzarella, Provolone and spaghetti. Cover and bake at 375° for 30 minutes. Remove from oven, stir and top with Mozzarella and Provolone. Cover and bake 30 minutes more. Mix well and serve over spaghetti. (Let stand 15 or so minutes before serving and stir again before serving.)
On salad plates, arrange spinach leaves, chicken, fruit, celery, almonds and green onion. In cup, mix together mayonnaise and orange juice. Drizzle over chicken mixture. Garnish with orange slices and strawberries. Makes 2 servings.
Melt chocolate, butter and sugar in top of double boiler or in microwave. Let cool slightly. Add eggs, cornstarch, then other ingredients. Bake in unbaked pie shell at 375° for 20 minutes.
Mix all together. Chill in refrigerator for at least 1 hour before serving.
Place frozen fish on 20 x 12-inch piece of heavy-duty aluminum foil. Seal securely. Cook on ungreased cookie sheet in 450° oven for 25 minutes. Turn back foil and pour margarine over fish. Sprinkle with salt. Top with salsa and olives. Cook, uncovered, until sauce is hot, about 10 minutes. Serve with lemon or lime wedges. Yields 5 servings.
Wrap bacon around lamb chops; secure with toothpicks. Place in slow cooker. Cover and cook on high for 1 to 1 1/2 hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots. Top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and minced garlic.
Mix well in a food processor or with a hand mixer. Cook crepes in a Teflon pan. Cool with paper toweling between each crepe. The crepes may be wrapped in plastic wrap and frozen at this point.
Fry and drain meat. Fry and crumble bacon; add beans. Add brown sugar to taste. Heat in crock-pot. Good leftover.
Combine all ingredients. Crumble bread slices and add to mixture. Mix well. Grease pan or spray (with Pam). Pat out meat loaf in pan. Add catsup to top. Bake at 350° for about 1 hour or microwave for 12 minutes. Turn halfway and cook about 8 minutes, depending on how large the meat loaf is.
Combine carrots, onions, bell pepper, salt and pepper. In a medium size saucepan heat together sugar, oil, vinegar and tomato soup. Pour this over the carrot mixture. Store covered in refrigerator overnight and serve cold the next day.
Combine all ingredients in saucepan. Bring to boil, stirring occasionally. Simmer until thick. If too thick, add water. Small chunks of pineapple may be added for different flavor. Add a couple of drops of food color for color.
Cook spaghetti and drain. Mix everything in a casserole dish. Add broth and half of the cheese. Mix well. Sprinkle remaining cheese on top. Bake at 350° for 45 minutes.
Place cranberries in an 8 x 10-inch Pyrex dish (or same sized baking pan). Sprinkle sugar evenly over berries. Dribble cognac over sugar. Cover pan tightly with foil. Bake at 300° for 1 hour. Cool and refrigerate.
Mix everything together. Place in 9 x 13-inch pan. Cover with foil and bake at 350° for 45 minutes.