HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 1/2 cups flour, sugar, salt and yeast in a large mixing bowl. Combine milk and butter in a small saucepan; bring to a boil over medium heat. Cool to lukewarm; add to flour mixture and beat until blended. Add 1 cup flour; beat well. Stir in eggs, cheese and remaining flour. Turn dough out onto a floured surface; knead until dough is smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, until doubled in bulk. Punch dough down; divide into two loaves and place in greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled in bulk. Bake at 375° for about 35 to 45 minutes. Remove loaves from pans at once and cool on wire racks.
Put in food processor until soft. Serve with Triscuit or Stoned Wheat crackers.
Drain pineapple, reserve packing syrup. Cut each pineapple ring into 16 wedges. Measure 1/2 cup of the packing syrup, add sugar, bring to a boil. When sugar has dissolved, add pineapple wedges and boil for 5 minutes or until pineapple is a light caramel color. Drain, put pineapple in a bowl with the Kirsch, return drained syrup to the pan.
Peel chicken from bones. In a 9 x 13-inch pan, put broccoli on bottom. Put chicken over the broccoli. Mix the soup, mayonnaise, milk and cheese; pour mixture over chicken. Bake at 350° for 30 minutes. Put cheese and chips on for 5 minutes; finish baking (35 minutes total).
Preheat oven to 375°. Beat bananas, peanut butter, eggs, vanilla and butter until very creamy. Add flour, baking powder and nutmeg. Beat. Fold in nuts and raisins. Drop onto greased cookie sheet by teaspoon. Press with fork 1 way, then opposite way to get checker pattern. Wet fork if necessary. Bake 5 to 8 minutes. Do not overcook.
Saute onion and celery in butter until tender. Combine mixture with other ingredients in casserole dish. Bake, uncovered, at 350° for 40 minutes, stirring occasionally.
Combine cake mix, melted margarine and 1 egg. Press into bottom of 9 x 12-inch pan. Mix 2 eggs, cream cheese and powdered sugar. Pour over top of cake mixture. Bake at 325° for 30 to 40 minutes. Cool and cut in squares.
Advanced Prep: In medium bowl, combine cranberry sauce and crushed pineapple. In small bowl, stir together sour cream and sifted confectioners sugar. Add to fruit mixture, mixing well. Line a 3-cup refrigerator tray with foil; pour in fruit mixture. Freeze firm.
Put chips and peanut butter in a microwave-proof bowl. Microwave for 1 minute. Remove, stir and put back in oven for 90 seconds or until melted. Add chow mein noodles and mix until thoroughly coated. Cover cookie sheets with wax paper. Place golf ball size clusters of mix on paper to cool. Flatten inside slightly to resemble a nest. Add a couple of colored candies to each nest. Can chill in refrigerator.
Cream margarine, add sugar gradually. Add eggs one at a time. Mix thoroughly and add sifted flour, soda, salt, baking powder and mix. Add bananas and nuts. Pour into well greased loaf pan. Bake at 350° for 45-60 min. Remove from oven and let stand in pan 10 min. Remove from pan, cool and slice.
Brown beef; pour off excess fat. Add garlic, salt, pepper, sugar and tomato sauce. Cover and simmer for 15 minutes. Cook noodles; drain. Combine onions with cream cheese and sour cream. Grease baking dish. Layer noodles, sour cream mixture and meat sauce. Top with cheese. Bake at 350° for 20 minutes.
Crumble sausage into large saucepan. Cook over medium heat. Add onion and cook until transparent. Drain all, but 2 tablespoons, of drippings. Stir in flour. Cook over medium heat until it bubbles and turns golden brown. Stir in milk. Add seasonings and cook, stirring, until thickened. To serve, spoon over hot biscuits. Serves 4 to 6.
Crust: Mix together crushed vanilla wafers and melted butter. Pat on bottom of 8-inch or 9-inch pie pan. Arrange whole vanilla wafers around sides of pan. Bake in 350° oven for 10 minutes. Cool.
Peel, slice and quarter sweet potatoes into heavy iron skillet. Add sugar, salt, butter and water. Cover and bake at 375° for 1 1/2 hours.
Combine all ingredients. Put into greased baking dish. Sprinkle 1 teaspoon sugar on top. Bake at 350° for 35 to 40 minutes until golden brown.
Combine all ingredients and beat well until smooth. pour into uncooked pie shell. Bake at 350° for 30 to 35 minutes or until fully settled.
Mix first 5 ingredients together and place in small paper bag. Shake each chicken breast in bag; brown well in small amount of oil. Drain any oil from pan. Mix pineapple juice, soy sauce and sugar together. Pour over chicken; cover and simmer until tender, 20 to 30 minutes. To serve, garnish with crushed pineapple.
Cream the shortening, sugar and eggs. Make a paste of the cocoa and food coloring. Add to the creamed mixture with the flour, salt, buttermilk, then flavoring. Dissolve soda in vinegar and fold into mixture. Pour into two 8 or 9-inch cake pans and bake at 350° for 30 or 40 minutes. Cool.
Combine bread, milk and water. Stir in eggs; blend well. Stir in pineapple and next 4 ingredients. Stir in butter. Pour into a greased 9 x 13-inch baking dish. Bake for 35 to 45 minutes at 350°. Serve with Lemon Sauce.
Spread rolls flat on cookie sheet. Bake at 350° for 10 minutes, until light brown. Mix together the cream cheese, salad dressing and Ranch dressing powder. Add milk, if needed. Spread cheese mixture on cooled rolls. Sprinkle on finely cut broccoli, cauliflower, carrots, green pepper, mushrooms, celery and onion. Sprinkle with shredded cheese. Any extra vegetables can be used according to your taste. Cut into small squares for appetizer and large squares for lunch.
Cut up squash. Boil until tender (or cook in microwave). Drain and mash. Add all ingredients except half of butter. Melt that and pour over mixture and sprinkle with cracker crumbs. Bake a 375° for 1 hour or until brown.
Roll chicken in ham. Wrap 1 slice bacon around ham. Mix soup, water and salt. Put rice in casserole; layer chicken in rice. Cover and cook at 350° for 1 1/2 hours.
Mix all ingredients. Form into balls. (Optional, roll in crushed pecans.) Store in refrigerator.
Brown ground meat; add vegetables and cook until tender. Put all liquid items in bowl together. When meat mixture is ready, add sauce mixture. Cover and simmer 20 minutes.
You will need one large size (14 x 20-inch) Reynolds oven cooking bag.
Melt margarine in saucepan. Add onion and garlic powder; saute. Boil chicken until tender; skin and debone. Cook and drain broccoli. Break chicken into bite size pieces. Place chicken, then broccoli, into rectangular baking pan. Blend soup, mayonnaise, milk and lemon juice; pour over chicken and broccoli and blend. Bake at 350° for about 45 minutes. Remove from oven. Top with shredded cheese. Let stand about 15 minutes. Serve as main dish or over rice.
Heat oven to 350°. Melt margarine and saute onion and garlic in it. Add sour cream, soup and milk. Mix well. Shred chicken. Mix with salsa and chilies. Shred cheeses together. In 9 x 13-inch pan, layer 1/3 cheese, 3 tortillas, 1/3 chicken mixture and 1/3 cheese. Repeat until used up, using cheese last. Bake 30 minutes until bubbly and browned. Top with olives. Yields 8 servings.
Mix dry ingredients. Beat milk, oil and egg, then add to dry ingredients. Fold in apples. Cook as you would pancakes. Sprinkle with powdered sugar.
Combine all ingredients and freeze. To serve as a slush, take out of freezer 3 hours before serving. Can be served over crushed ice.
Mix all ingredients well. Pour into 2 unbaked pie shells and bake at 325° for about 1 hour or until it tests done.
Mix powdered sugar, eggs and butter. Cook on low heat for 15 minutes. Then pour over crust. Cut up bananas over mixture. Add pineapple. Top with Cool Whip, pecans and cherries. Cover and chill overnight.
Thaw broccoli and drain. Mix with creamed corn. Crush crackers and stir in melted butter. Add 1/2 cracker mixture to broccoli and corn. Pout in baking dish. Put rest of cracker mixture on top. Bake at 350° for approximately 1/2 hour.
Mix vanilla pudding with crushed pineapple. Let set awhile. Add Cool Whip and mix. Put in pan or bowl and top with marshmallows.
Cook until thick and clear; pour cooked juice over fruit hot. Make salad night before and refrigerate.
Fry refried beans in a skillet with bacon grease or cooking oil; season with garlic powder, onion powder and cumin to taste. Layer beans in a 9 x 12-inch pan. Let cool.
Brown beef and drain off fat. Add tomato sauce and taco seasoning. Simmer a few minutes. Spread meat sauce in pan, then layer drained beans, cheese and corn. Prepare corn bread and spread on top. Bake at 375° for 30 minutes or until done. Top each serving with lettuce, tomato, onion, sour cream and hot sauce.
Combine hot roll mix with warm water according to package directions for pizza. Press dough over greased 13-inch pizza pan, forming a rim around the edge. Stir oregano, basil and garlic powder into the tomato sauce; spread over the dough. Top with Spam, green pepper and cheeses. Bake in 425° oven for 20 to 25 minutes, or until edges brown.
Pound flour and seasonings into meat with mallet. Brown on both sides in bacon fat. Add onions and 1 green pepper with bouillon. Cover and simmer 1 to 1 1/2 hours until meat is tender. Saute the 3 green peppers and tomatoes in butter for 5 minutes. Sprinkle with salt. Place meat on warm platter. Stir Burgundy into meat drippings and heat. Pour mixture over meat and top with peppers and tomatoes. Makes 6 generous servings.
After cooking, peel potatoes and cube into small pieces while still warm. If red potatoes, leave skin on. Mix together the next 6 ingredients and pour over the warm potatoes. Refrigerate for several hours or overnight. When ready to serve, add the mayonnaise, onions and eggs.
In a saucepan, cook sausage (sliced), then saute with seasonings. Mix in soup plus 2 cups water. In another pot, cook macaroni and cheese according to directions, then mix both together in one pot and serve.
In small bowl, pour boiling water over raisins and let stand. Beat eggs and sugar until light. Add oil, then pork and beans. Mix until beans are thoroughly mashed. Sift together flour, soda, cinnamon, salt and baking powder and add to mixture. Add vanilla and chopped nuts if preferred. Drain raisins and add to batter. Mix well. Pour into 3 well-greased loaf pans. Bake at 350° for 45 to 50 minutes.
Cream butter; stir in milk. Add flour, sugar, vanilla and nuts. Mix together well. You should have a nearly stiff dough. Form the dough into small balls and place on an ungreased cookie sheet. Bake at 350° for 12 minutes, until lightly golden. Cool on racks and roll in powdered sugar. May be stored in airtight container and also freezes quite well.
Brown meat in oil; add enough water to cover after it's browned. Cook about 1 hour, then add vegetables and cook until tender. Brown 2 tablespoons flour in 1 tablespoon oil. Add 1 cup water. Simmer for 2 minutes on low heat. Add gravy to meat and vegetables. Pour into 1 1/2 quart casserole dish. Top with a can of biscuits. Cook at 350° until biscuits are done, about 15 minutes.
Cook raisins and currants in 2 cups water. Remove from heat. Cool and add applesauce, eggs, sweetener and oil. Sift together soda, salt, spices and flour. Add fruit mixture and mix well. Pour batter into a greased and floured tube pan and bake for 1 hour at 350°.
Blend butter and sugar together. Then add eggs, vanilla and banana flavoring. Add bananas.
Chop celery, carrot, onion, garlic and jalapeno. In a skillet, saut in 1 teaspoon of cooking oil until seared and almost tender. Cut up chicken and add to the mixture. Simmer until chicken is cooked through but not very brown. Place mixture into a large pot. Add chicken broth, tomatoes with the juice, chili powder and salt and pepper to taste.
Mix all ingredients and refrigerate overnight. Barbecue or bake at 400° for about 40 minutes until done.
Finely chop bacon in processor. Add remaining ingredients, except butter and process sausage mixture until just blended, using on/off turns.
Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add lemon juice and vanilla. Pour into crust. Chill for 3 hours or until set. Top with your favorite pie filling.
Combine sugar, cocoa, oleo and milk in saucepan. Bring to full boil; boil for 1 minute. Add vanilla, peanut butter and oats. Beat together. Drop from teaspoon onto wax paper. Yields about 3 dozen.
Unwrap cheese; let stand at room temperature until softened. To form petals, make four 2 1/2-inch intersecting cuts in top of cheese ball. Be sure to cut completely through plastic casing. Carefully pull back each section of casing, curling point around finger. Scoop out cheese, leaving a 1/4-inch wall. Refrigerate shell. Mash cheese with fork. Blend in milk, wine, mustard and red pepper sauce. Fill shell with cheese mixture. Cover and refrigerate at least 3 hours. One hour before serving, remove cheese in shell from refrigerator to soften. Makes about 1 cup of dip.
Mix all ingredients and pour in pan. Bake at 350° for 50 minutes.
Soak rind overnight in lime and enough water to cover. Stir several times if possible. Second morning, drain off lime water and rinse rind in cold water 2 or 3 times. Cover with water and salt; bring to boil. Boil for 20 minutes and then drain. Make syrup of vinegar, sugar, cloves and cinnamon. Stir well; this is not heated. Add rind; bring to a boil. Boil for 10 minutes. Let stand overnight. Next a.m., boil again for 10 minutes. Put in hot jars and seal.
Boil chicken, reserving broth. Melt oleo; add flour, making a dark brown roux. Add onions, celery and okra. Cook until slightly browned. Add garlic, tomatoes, tomato paste, Accent, bell pepper, green onions and tops, parsley, oregano, thyme, salt, pepper and red pepper. Add chicken broth (about 2 quarts). Cook 1/2 hour or more. Add chicken and simmer; serve over rice.
Cream Crisco. Add sugars; cream. Add beaten egg. Add baking powder, salt and soda to flour. Sift three sugar mixture. Add drained pineapple. Add vanilla. Spoon onto cookie sheet; bake for 12 minutes at 350°.
Allow all ingredients to reach room temperature. Cream butter, Crisco and sugar well. Add eggs, one at a time, beating between eggs. Sift flour and baking powder together. Alternate adding flour, milk and vanilla. Mix on high for several minutes until mixed well. Scrape bowl and mix again. Pour into greased and floured pan. Place in cold oven and bake for 1 1/2 hours at 325°.
Heat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetables mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust. Bake at 375° for 18 to 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges to serve. Serve hot. Makes 6 servings.
Cook spinach as directed. Add remaining ingredients to spinach, except tomatoes, and cook over low heat until eggs are cooked. Arrange tomatoes in a single layer in a buttered baking dish, 9 x 13. Top with spinach mixture and bake at 350° for 15 minutes.
Mix all ingredients together, except chili powder. Roll in chili powder. Chill in refrigerator after wrapping in wax paper.
Break or chip Ritz crackers (not too fine). Do pecans the same. Beat egg whites until stiff. Add sugar, pecans and vanilla. Bake in greased pie pan at 250° for 25 minutes. Let cool. Cover with Cool Whip and coconut. Keep in refrigerator.
Brown beef and onion. Place in a baking dish. Heat vegetables, chicken soup and milk; pour over beef and onion. Top with frozen Tater Tots. Bake at 350° for 1 hour, or until Tater Tots are brown and crusty.
Grease pan extra well. Mix all together. Bake in 3 loaf pans. Raisins and nuts may be added, if desired, or coconut. Bake at 350° for 30 minutes or until tests with toothpick.
Mix ingredients. Pour in casserole dish; cover and bake at 350° or 375° for 25 minutes. Excellent served with roast.
Bring broth to a boil. Add tortellini and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat and simmer 5 minutes. Remove from heat, stir in basil, vinegar and salt. Ladle soup into individual bowls and sprinkle evenly with cheese and ground black pepper. Yield: 7 cups (185 calories/cup).
Let vegetables thaw and drain well before mixing with the other ingredients. Mix onions and grated cheese. Set aside 1/2 of the onion and cheese mixture. Mix all ingredients and bake in 350° oven for 30 minutes. Remove from oven and spoon the remaining onion and cheese mixture over the top of casserole. Return to oven until cheese melts.
Soften cream cheese and mix with remaining ingredients, except almonds. Spoon into ovenproof dish. Sprinkle with almonds. Bake 20 to 25 minutes at 350°. Serve warm with crackers.
Turn on saucepan and add sugar, oil and vinegar. Heat to boiling and add salt, pepper and celery seed. Pour over one pound of shredded cabbage, one onion and one green (bell) pepper, chopped fine. This will keep some time refrigerated.
Mix together margarine, brown sugar, coconut, almonds and flour. Bake at 350° in a 9 x 12-inch dish, stirring often to keep from burning. Allow to cool. Remove 1/3 for topping. Mix in a bowl instant pudding and milk, beating until well blended. Add Cool Whip and mix thoroughly. Pour pudding mixture over baked mixture and sprinkle the 1/3 you have retained as a topping.
Sprinkle small or large package of dry Jell-O over creamed cottage cheese; mix and then fold in remaining ingredients. Refrigerate until ready to serve.
Cut each potato into eight (8) wedges; arrange peel-side down, in shallow baking pan. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven 45 minutes or until potatoes are golden brown and tender. Baste occasionally. Makes eight servings.
Cut up chicken into cubes; flour and brown in oil and butter. Drain chicken and set aside. Mix mustard, wine and 2 tablespoons flour; shake well in small, covered container. Pour mixture over chicken. Simmer over low heat for 15 to 20 minutes, covered. Serve over pasta.
Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar. Set aside.
Grease 9 x 13-inch pan. Place 3 1/2 cups flour, sugar, salt and yeast in bowl of mixer with dough hook. Mix 1 minute. Combine milk, water and butter. Heat 120° to 130° (approximately 2 minutes on High in microwave). Turn to next speed and add liquid to flour mixture. Mix about 30 seconds. Mix 1 minute longer and add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead 7 to 10 minutes longer until smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise 15 minutes. Shape as desired. Cover, let rise 15 minutes. Bake at 425° for 12 minutes. Makes 24 rolls.
Combine all ingredients; heat in microwave for approximately 3 minutes or on low on stove, stirring after each minute. Serve immediately with chips or crackers.
Layer 1 can of crescent rolls in bottom of lightly greased sheet cake pan. Mix 2 packages of cream cheese, 1 cup sugar, vanilla, and egg yolk together; spread on top of crescent rolls. Layer the second can of crescent rolls on top of cream cheese mixture. Beat egg white with fork and brush over crescent rolls. Sprinkle 1/4 cup sugar on top. Bake at 350 for 30 minutes.
Grind American cheese, garlic and pecans in food processor. Add room temperature cream cheese. Make a roll on wax paper. Sprinkle with paprika. Wrap wax paper roll in aluminum roll and place in refrigerator. Garlic cheese will slice better if made the day before you plan to serve. Serve on Ritz or HiHo crackers.
Grease and flour a 13 x 9 x 2 pan. Sift together flour, sugar, baking soda, salt and cinnamon. Add fruit cocktail and eggs; stir to blend. Pour in pan and sprinkle with brown sugar and nuts. Bake at 300° for about 1 hour. Cool for 10 minutes. Cut in squares.
In mixing bowl, combine ground beef, rice, onion, green peppers, egg, salt and pepper. Mix well to blend. Shape mixture in 24 meatballs about 1 1/2-inches in diameter. Place in slow cooking pot. Pour soup over meatballs. Cover and slow cook, 7 to 8 hours.
Mix all ingredients.	Pour into 2 unbaked pie shells. Bake at 350° to 375° until firm.
Make the sauce by combining the tomato sauce, water, sugar, mustard and salt. In a large pot, brown the sausage and onions. Add the celery and continue cooking until vegetables are clear. Add the sauce mixture. Drain all of the beans. (If you prefer a spicy taste, do not drain the chili beans.) Add the beans and simmer 5 minutes. Pour the mixture into a deep 9 x 13-inch pan. Fry, drain and dice the bacon; sprinkle over the top. Bake 1 hour at 350°.
Preheat oven to 375°. Brown ground beef and drain. Stir in tomatoes, corn, tomato sauce, olives, catsup, onion and chili powder. Simmer while preparing crust. Separate dough in 8 triangles. Place triangles in 8-inch or 9-inch square pan or deep 9-inch or 10-inch pie pan. Press over bottom and up sides to form crust. Brush with oil and sprinkle with cornmeal. Spoon hot meat mixture in crust. Sprinkle with cheese and bake until golden brown.
Beat egg and milk and pour over noodles in a greased 9 x 13-inch pan. Brown ground beef and onion. Pour on top of spaghetti. Add Ragu, mushrooms and olives. Cover with cheese and pepperoni. Bake at 350° for 45 minutes to 1 hour. (May mix sauce with hamburger mixture.)
Combine all ingredients in a large soup kettle. Bring to a boil. Then reduce heat to a very slow simmer with just 2 or 3 bubbles coming up. Simmer for 3 1/2 hours. Add more water if soup simmered down too much. Remove meat and bone. Strain soup into another kettle. Let come to a boil, then add noodles and cook slowly 10 minutes.
Preheat oven to 325°. Combine all ingredients in blender. Blend at medium speed until mixed well. Pour into heavily greased and floured 10-inch pie plate. Sprinkle with nutmeg. Crust forms on bottom.
Wash ham thoroughly. Rub fat side with brown sugar and bread crumbs. Dot with cloves. Pare sweet potatoes. Arrange potatoes around ham. Pour crushed pineapple over ham. Bake at 400°-425° for 3 hours. Serves six.
Stir all ingredients together. Place in baking dish. Top with cheese or crushed potato chips. Bake 30 minutes at 350°. Serves 6.
Arrange apples in baking dish. Mix sugar, flour and margarine together until crumbly. Sprinkle on top with cinnamon and salt. Bake at 400° for about 30 minutes.
Microwave Directions: In large microwave-safe bowl, combine popcorn, cereal and nuts. In 4-cup microwave-safe measuring cup, combine brown sugar, margarine, corn syrup and salt. Microwave on High for 1 1/2 minutes; stir. Microwave on High for 45 seconds to 2 minutes or until mixture comes to a rolling boil. Stir in vanilla and baking soda. (Mixture will become foamy.) Pour over popcorn mixture and toss to coat.
Preheat oven to 350°. Place tortillas on 2 baking sheets in a single layer. Bake for 10 minutes. Turn tortillas and bake an additional 3 minutes. Crumble and set aside. While tortillas are baking, melt margarine in a skillet over medium heat. Add the flour and stir for 1 minute. Do not brown. Add chicken stock and nonfat milk. Using a wire whisk, stir until it comes to a boil. Add salt, garlic powder and pepper and cook for 1 minute more. Add diced tomatoes to soup mixture, mixing well. Set aside.
Combine oats and milk; let stand 15 minutes. Beat egg and honey. Combine flour, baking powder and salt. Stir with egg mixture into oat mixture. Fold in carrots and orange rind, stirring only to moisten. Spoon into 12 muffin cups sprayed with nonfat cooking spray. Bake at 400° for 20 to 25 minutes. Serves 12.
Cream shortening and sugar; add egg, then oatmeal and milk. Sift dry ingredients together and add to creamed mixture with raisins. Drop by spoonfuls on ungreased cookie sheet and bake 10 to 12 minutes at 350°.