HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water. Beat in 1 cup of flour, oil, 1/2 teaspoon sugar and 1/2 teaspoon salt. Stir in enough of remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead until smooth and elastic, 5 to 8 minutes. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (about 1 hour). Punch down; divide into 2 portions. Cover; let rest 10 minutes. Roll out each portion to 13-inch circle. Place 1 circle on greased round pan. Combine 1 egg, cheese, parsley, garlic salt and pepper; spread over dough in pan. Place second dough over cheese filling. Trim and flute. Bake at 400° for 20 minutes. Brush top with mixture of beaten egg and water. Sprinkle with sesame seed. Bake for 12 minutes. Cut into wedges; serve hot. Makes 16 to 20 servings.
Mix flour and butter until texture of crumbs. Spread into a buttered 7 x 9-inch pan. Press until firm. Bake for ten minutes in a preheated 350° oven.
Cook the rice in the liquid and cool. Add corn and peppers. Make a dressing of the remaining ingredients; mix thoroughly with the rice and vegetables. May be served at room temperature or chilled. Excellent with grilled steak, grilled or fried chicken and fish.
In food processor chop prunes and dates for 35 to 40 seconds or until finely chopped. Place in a large mixing bowl. Repeat process with raisins and coconut. Add raisin mixture to prune mixture and mix well. Stir in wheat germ, orange rind, orange juice, honey and 1/2 cup pecans. Mix well. Shape into 1 inch balls and roll in remaining pecans. Store in airtight container with waxed paper between each layer.
Combine sugar, syrup and water in a 3-quart saucepan. Stir over medium heat until sugar dissolves. Cook to the hard ball stage (252°). Beat egg whites until stiff. Blend in jello. When syrup reaches 252°, pour in a thin stream over egg whites, beating constantly with electric mixer on medium speed. Beat as long as possible using wooden spoon if too stiff for mixer. Add nuts and pour into lightly buttered 9-inch square pan. Cool. Cut into pieces.
Mix cake mix as directed on box. Bake in 2 (9 x 13-inch) pans for 12 minutes. Mix pudding with milk, then add Cool Whip. Spread between the 2 layers. Add icing to top layer. Keep in refrigerator.
*I know you will be tempted to use Minute rice or some substitution, but you will be sorry. It turns to mush and you will have mashed fried rice!
Cream sugar and butter until fluffy. Add eggs 1 at a time. Beat well in between. Add flour 1/2 cup at a time, mixing well between. Beat about 5 good minutes until batter is fluffy. Do not overbeat. Add vanilla and lemon extract. Mix well. Pour into well-greased large tube or Bundt pan. Cook in preheated 350° oven for an hour until golden brown.
Mix together. Put in large Tupperware bowl and freeze. When ready to take to picnic, it will be thawed.
Mix sugar and butter until creamy, add slightly beaten eggs. Add just a little flour and mix before adding the soda and coffee. Add rest of flour and mix well. Chill a few hours or overnight before rolling out or roll into rolls or squares and freeze. Then cut and bake.
Cook chicken and shred into pieces. Add mixed vegetables, cream of mushroom soup; mix well and put in one pie shell and put other pie shell on top. Cook 350° for 30 minutes.
Stir all seasonings into melted margarine, roll chicken in mix and arrange in casserole in single layer. Bake at 350° for 30 minutes, turn and baste. Bake until tender about 15 minutes.
Mix ingredients well. You can roll out the dough and cut the biscuits or pinch off and place in pan. Bake at 400° until done.
Dissolve gelatin in 1/2 amount of red pop. Cook rhubarb in remaining half of red pop until tender. Mix all together and cool.
Combine flour, sugar and milk. Put over 1 stick melted butter in a 9 x 13-inch pan. Combine strawberries, sugar and water; pour over batter. Don't mix. Bake until done. Use toothpick test.
Sprinkle cheese and bacon into crust. Beat remaining ingredients all together; pour over cheese. Bake in preheated oven at 375° for 45 minutes. Serve hot.
Cook cabbage in salted water a few minutes to soften; drain. Mix 2 tablespoons soup with remaining ingredients. Divide meat mixture among cabbage leaves. Fold in sides and roll up. In skillet, place rolls, seam side down. Pour remaining soup over. Cover and cook over low heat for 40 minutes. Stir occasionally, spooning sauce over rolls.
Drain pineapple and cherry juices into saucepan. Bring liquid to a boil and dissolve Jell-O in it. Whip cream cheese until soft and fluffy. Add Jell-O solution and whip to thoroughly combine. Add pitted cherries (cut up), pineapple, nuts and Coke. Pour into Pyrex dish and chill until firm.
Combine sugar, cocoa, milk and margarine in saucepan; bring to a boil. Boil, stirring constantly, for 2 to 3 minutes. Pour over oats. Add vanilla. Drop from teaspoon onto waxed paper.
Use a pizza pan and layer each of above ingredients. Use Tostitos chips to dip.
Mix pudding mix with milk. Add Eagle Brand milk. Fold in Cool Whip. Layer with bananas and wafer.
Mix cake mix according to directions. Flour and grease 9 x 13-inch pan. Put coconut and nuts in bottom of pan. Mix cake mix and pour over nuts and coconut. Mix powdered sugar, cream cheese and oleo; spoon over cake mix. Bake at 325° for 1 hour.
Combine cream cheese and sugar until well blended. Spread mixture over top of cookie. Finish by garnishing with a variety of your favorite fruit. Makes a great summertime treat.
Measure dry ingredients and sift together. Dice bananas to equal 2 cups. Add bananas to dry ingredients along with oil, pineapple and juice, vanilla, and eggs. Stir to blend---DO NOT BEAT. Gently stir in chocolate chips, cherries, and nuts. Blend well. Pour into a greased 9 inch tube pan or bundt pan. Bake at 350° for 1 hour 20 minutes. Set aside to cool on a rack without removing from pan.
Combine rice, mushrooms, peas, butter, seasonings and pimiento. Heat until vegetables are hot, about 3 or 4 minutes. Toss lightly. Makes 6 servings.
Mix cornstarch with 1 tablespoon cold water and pour into 1/4 cup boiling water, along with the salt. Cook until clear. Cool. Beat 4 egg whites until peaks form. Gradually add sugar. Put mixer on low and add cold starch mixture. Put mixer on high and beat until stiff. Add vanilla.
Place salmon in bottom of casserole. Add half of the white sauce, covering the salmon well. Add the peas, spreading well over the sauce. Sprinkle diced eggs and pimiento over peas. Cover with remaining white sauce and sprinkle cheese over top. Bake slowly about half an hour or 45 minutes in fairly slow oven. Serve hot. Serves 6 to 8.
Brown butter in iron skillet. Remove from heat and add the sugar, stirring until well blended. Mix eggs and corn syrup with sugar and butter. Beat thoroughly. Add vanilla, salt and chopped nuts. Mix well. Place in unbaked pie shell. Cook for 10 minutes at 425°. Reduce heat to 350° and cook until a silver knife inserted in center of filling comes out clean. Good.
Cut biscuits into 1/4's and coat with sugar and cinnamon. Drop into Bundt pan. Mix together margarine, cinnamon, milk and sugars. Pour sauce over biscuits. Bake at 350° for 30 minutes.
Put all ingredients into food processor or blender and mix well. Chill, covered, in refrigerator. Blend again before serving to mix altogether. Makes 6 servings.
Dissolve each	package of Jell-O in 1 cup hot water. Then add 1/2 cup cold water. Pour into 3 shallow pans and let chill overnight.	Mix wafer crumbs (reserving	1/2 cup to sprinkle on	top), oleo and 1/4 cup sugar together. Line bottom and sides of 13 x 9-inch loaf pan.	Dissolve plain gelatin in 2 tablespoons cold water. Let stand for 5 minutes. Add hot pineapple juice to gelatin (cool).	Whip Dream Whip in 1 cup cold milk. Add sugar and vanilla. Fold gelatin mixture into Dream Whip. Cut Jell-O into 1-inch squares. Fold into Dream Whip. Pour into	lined dish. Sprinkle with crumbs or nuts. Chill and serve.
Mix all ingredients, except ginger ale and strawberries. Mix well to dissolve sugar. Chill. Just before serving, pour mixture in punch bowl. Add ginger ale. Garnish with strawberry slices. Use ice ring in punch.
Preheat oven to 350°. Butter a loaf pan. Bring 3/4 cup of water to a boil. Mix it in with dates, sugar and butter in a large bowl. Let cool to lukewarm. Stir in the egg, baking soda, flour, salt and walnuts. Please blend well. Spoon into a loaf pan and bake 50 minutes. Remove pan and cool slowly.
Separate egg whites in a large bowl with yolks in another bowl. Let egg whites warm to room temperature about 1 hour. Grease and flour 10-inch tube pan.	Beat egg yolks and shortening	and margarine	until well-blended. Gradually add sugar, beating light and fluffy. Add extract and beat. Beat in flour in fourths	and alternate milk in thirds. End with flour. Add coconut. Beat in egg whites in peaks and fold in. Bake 2 hours at 300°. Cool 15 minutes.
Slice cucumbers and onions very thin. Let stand in salt water (1 cup salt to each gallon of water) for 2 hours or longer. Drain. Boil in vinegar mixture until tender. Pack in jars. Seal. (Makes about 13 pints for the doubled recipe.)
Simmer lentils in stock with salt and pepper to taste for 1 hour. Add remaining ingredients, except vinegar. Cook until vegetables are tender, about 1/2 hour. Add a teaspoon of vinegar to each bowl as it is served, if desired. Cooking time: 1 1/2 hours.
Simmer chopped clams and lemon juice for 10 to 15 minutes (medium in microwave). Mix all ingredients together and gradually add Italian style bread crumbs to thicken consistency. Pour into large casserole dish. Top with grated cheese (suggestion Muenster). Sprinkle with Parmesan cheese and paprika.
Combine butter flavored mix and water, stirring until mix dissolves. Pour into a large skillet; add chopped onions, green pepper, mushrooms and garlic. Cook over medium heat, stirring constantly, until vegetables are tender. Stir in cubed turkey, cream of chicken soup, skim milk and next 5 ingredients. Bring to a boil over medium heat. Reduce heat and simmer uncovered, 10 to 15 minutes, stirring occasionally. Serve over rice or pasta. Yields 4 servings (386 calories, 2.6 g fat), per 3/4 cup meat mixture and 1 cup rice.
Mix all ingredients together. Bake in covered casserole at 275° for 4 hours.
Cook onion, celery, butter and water until tender. Add other ingredients and simmer 30 minutes. Delicious added to browned hamburger to make Sloppy Joes or use it as you would any barbecue sauce.
Cream margarine and sugar. Add eggs, one at a time, and vanilla. Mix applesauce and soda and add to mixture. Bake at 350° for 20 to 30 minutes.
Combine all ingredients in mixing bowl. Wet hands and shape balls. Put 1-inch apart on cookie sheet and bake at 350° for 15 or 20 minutes.
Brown sausage and cook pepper until done, stirring to break up meat. Drain and cool. Measure warm water into a large warm bowl. Stir in yeast until dissolved. Add sugar, salt, seasoning, margarine, 1 egg and 2 cups flour; beat until smooth. Stir in enough more flour to make a soft dough. Knead 8 to 10 minutes. Place in a greased bowl; turn to grease top.
Cut in flour, salt, sugar and fat. Remove 1/3 cup crumb mixture for topping. Nuts may be added. Add baking powder, soda, cinnamon and nutmeg. Mix buttermilk and eggs; add to dry ingredients. Bake at 375° for 30 to 35 minutes.
Put it in the cake, then cook it. Bake it at 5° for 3 minutes.
Preheat oven to 350°. In large skillet, brown beef and drain. In medium saucepan, saute peppers and onion in margarine. Stir half of sauteed vegetables into beef. Add spinach, 1 cup salsa, 4 ounces tomato sauce, 1/2 cup cheese, garlic powder and Creole seasoning. Mix well.
Mix all ingredients in casserole; pour carrot juice on top and heat in oven for 20 minutes at 375°. Serves 6 to 8.
Cook peas according to package instructions (do not overcook; peas should be bright green). Drain. Melt margarine; add chopped onion and celery. Cook slightly (celery should be crunchy). Add mushrooms, pimento and water chestnuts and heat thoroughly. Pour into drained peas. Mix and serve.
Cook onion in a small amount of shortening until tender, but not brown. Add ground chuck and seasonings. Brown lightly. Add green peppers, corn and tomato soup. Pour into casserole. Top with Cheese Spins (recipe follows).
Mix flour, margarine and pecans together and press in a 9 x 13-inch pan and bake 15 minutes at 375°. Cool.
Cook chicken, salt and pepper, celery, onion, carrots and butter until all is tender; shred chicken and put back into broth. Then add flour and simmer for 15 minutes.
Bake chocolate cake as directed on box. Mix chocolate pudding as directed. In a clear dish (salad bowl), crumble chocolate cake. Top with chocolate pudding. Top with Cool Whip. Top with Heath candy bars. (Continue to layer until all ingredients are used.) Makes a lot, an excellent potluck dessert.
Coat pheasant with flour, salt and pepper. Brown in hot fat. Combine cream, soup mix and milk. Pour over browned meat. Cover. Bake at 350 F for 1 hour or until tender.
Cut and wash chicken, drain on paper towel. Mix all of the ingredients (except Crisco) in a plastic bag. Shake parts of chicken in a bag until covered with flour. Preheat frying pan before putting in Crisco. When Crisco oil is very hot, place chicken in pan to fry. Turn chicken often to brown evenly on both sides. Cook until golden brown. Serves 6 to 8.
Melt butter in large frypan. Saute onions over medium heat until clear. Reserve 3 tablespoons of cracker crumbs for topping and place remaining crumbs in the bottom of a lightly greased 2-quart casserole dish. Remove onions from pan with slotted spoon. Add soup and onions in alternating layers until full. Combine eggs and milk; pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Mix sugars, butter and oil. Add egg. Mix well. Sift flour, salt, soda and cream of tartar together. Add to sugar mixture gradually. Add vanilla. Drop by spoonful on oiled cookie sheet. Flatten. Sprinkle with sugar. Bake at 375° for 10 to 12 minutes.
In large bowl, combine flour, baking soda, baking powder, cinnamon and salt. In a small bowl, beat eggs gently, not much with a fork. In a medium bowl, combine oil, sugar and eggs from small bowl, carrots and pecans; stir together by hand. Combine medium bowl with ingredients in large bowl; stir well by hand. Pour into three 8-inch greased cake pans. Bake at 325° for 30 minutes, or until done. Let cool before frosting.
Blend margarine until soft. Add sugar and eggs, mixing well. Mix in remaining ingredients, adding coconut last. Bake in a tube pan 1 hour at 350°.
Mix together. Stir slightly and cook 5 minutes more. Serve over hot rice with Chinese noodles. A nice change!
Chop as many potatoes as desired in bite-size pieces. Put in well-buttered casserole. Add onions. Dab with rest of butter. Sprinkle with seasonings and Parmesan cheese. Bake, uncovered, at 350° until tender, usually 30 to 45 minutes. Stir and add more Parmesan cheese during cooking.
Mix together 1 large box instant French vanilla pudding, directions on box. Fold in Cool Whip and Eagle Brand milk. In 13 x 9-inch pan, layer bottom with vanilla wafers. Then layer bananas. Pour some of mixture on this. Repeat with vanilla wafers, bananas and mixture until all used up. Refrigerate 2 hours before serving.
Peel and slice eggplant. Dip into egg and breadcrumbs. Fry in oil until browned lightly. Use a long, low baking pan and pour enough tomato sauce to cover the bottom. Put one layer of fried eggplant slices and enough Mozzarella cheese to cover. Sprinkle with Parmesan cheese and cover with a layer of tomato sauce. Repeat process until all the ingredients are used, ending with cheese and sauce layer. Bake at 375° for 30 minutes. Serves four.
Brown ground beef; drain. Add onion, bell pepper and remaining ingredients. Stir well. Cook until onion and bell pepper are done.
Combine sugar and syrup in saucepan and bring to a complete boil. Turn off heat and stir in cereal and peanut butter until well combined. Turn out into a bowl. Form into balls immediately. May also be dropped by spoonfuls onto wax paper or pressed lightly into a greased 8 x 8-inch pan. Let cool and cut into squares.
Have apples at room temperature. Wipe apples with clean, damp cloth. Insert stick 3/4 deep into apples. Combine all ingredients, except apples, in saucepan, sides of which have been buttered. Stir until it comes to a boil. Let cook without stirring until it reaches a hard crack stage (300°). Remove from fire. Dip apple in syrup and twist. Lift apple out and let excess syrup drip off. Place on buttered aluminum foil or cookie sheet. When cool, wrap with Saran Wrap or Baggies.
Brown beef with onion. Mix other ingredients together and when it boils, add meat mixture. Salt to taste. You may add uncooked spaghetti. Simmer about 1 hour.
Boil chicken and pick off bone; boil broccoli until tender. Mix water (2 cans) with soup and stir until creamy. In a casserole dish (approximately 9 x 13-inch), layer chicken, then uncooked stuffing. Sprinkle seasoning, then soup, then broccoli. Continue to layer until ingredients are all used. Top with cheese. Bake at 350° until cheese bubbles.
Cut broccoli fine. Combine all ingredients. Pour in a 13 x 9 x 2-inch greased pan. Bake at 350° for 30 to 45 minutes.
Mix cake mix as directed on package. Pour half of batter into a 9 x 13-inch greased pan and bake for 15 minutes at 350°. Melt together the caramels, evaporated milk and butter. Take cake out of oven, pour caramel mixture over cake, then sprinkle chocolate chips and chopped pecans. Pour the last half of cake batter on top and bake another 20 minutes or until done. Serve with whip cream.
Soak raisins in rum for 3 days. Stir once to make sure it is completely soaked. In small bowl, place yeast and warm water. Mix until yeast dissolves. Add warm milk and 1 cup flour, mixing well. Cover and place in warm area until light and bubbly. In large bowl, cream soft butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in salt, lemon rind and yeast mixture. Stir in nutmeg, vanilla and flour, 1 cup at a time. Stir well after each addition. Turn dough out onto a floured board and knead until smooth, about 10 to 15 minutes. Add drained, rum soaked raisins to dough and knead until evenly distributed. Place dough on greased bowl. Turn it over so it is greased on all sides and cover with a towel. Allow to rise in warm spot until doubled in bulk, about 1 to 1 1/2 hours.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes. Loosen sides of loaf with knife or metal spatula. Remove from pan. Makes 1 loaf.
Mix eggs, sugar and shortening. Add bananas, flour and cinnamon. Pour into greased muffin pan. Bake at 350° for 25 minutes.
Mix 2 cups sugar and 1/4 cup cocoa in saucepan; add 1/2 can milk and equal amount of whole milk. Cook on medium heat to boil. Once it begins to boil, boil for 4 to 5 minutes, stirring the whole time. Before you remove from stove, stir in 1 teaspoon vanilla. Remove from heat. Stir in peanut butter, then place in cold water until it begins to harden. Spread on greased plate.
Mix chili sauce and garlic; pour over shrimp in glass bowl. Cover and refrigerate 1 hour. Fry bacon until done, but bendable. Drain. Wrap bacon piece around each shrimp; secure with wooden pick. Arrange shrimp on broiler pan; broil until bacon is crispy and shrimp is done. Serve with guacamole.
Brown stew beef in margarine. Add 2 to 3 teaspoons soy sauce. Add bell peppers and onion, sliced. Cook 10 to 15 minutes until onion and peppers are tender. Serve over rice. Pineapple chunks may be added just before serving.
Mix in a bowl and put in microwave for 3 or 4 minutes, then mix with a spoon until cheese is melted.
Cream butter. When soft, add sugar gradually. Add eggs, one at a time and beat well after each. Add flavoring and beat in. Stir baking soda into sour cream and then beat into mixture. Sift flour and measure 3 cups. Beat into sour cream mixture. Bake in greased and floured tube pan 1 1/2 hours at 325°. Cool 10 minutes and remove from pan. (Can also use 2 regular size loaf pans.)
Simmer the pineapple, flour and sugar in small pan until thick. Cool. Line crust with sliced bananas. Sprinkle with nuts. Pour mixture over. Cover with Cool Whip. Chill several hours.
Combine eggs and corn syrup; mix well. Add sugar; mix thoroughly. Stir in salt and vanilla. Let stand about 5 minutes.
Mix jello and boiling water together and chill, just until it starts to jell. Add mayonnaise, pineapple, cottage cheese and horseradish; mix. Turn into a mold; let set. Serve on lettuce.
Cook rice according to package. Fry sausage and crumble it. Remove meat. In drippings, add onion and celery and saute. Add mushrooms, chestnuts, soup, water, rice and meat. Mix. Bake, covered, 45 minutes to 1 hour at 350°.
Mix the first 5 ingredients and add Crisco; mix with a pastry cutter as you would a pie crust. Add milk; stir only until moistened. Turn out onto a floured surface and knead 8 to 10 times. Roll out and cut with biscuit cutter. Place on cookie sheet and bake 10 to 12 minutes at 475°. Serve hot with butter and honey.
Go to grocery store. Buy a package of Chips Ahoy chocolate chip cookies and a jar of Hershey's hot fudge sauce. Use a spoon to put some fudge on top of each cookie as you eat it.
Bring pineapple and sugar to a boil; add gelatin. Cool. Add grated cheese, whipped cream, mayonnaise and nuts. Chill overnight before serving.
Fold yogurt into Cool Whip, blending well. Spoon into graham cracker pie crust. Freeze until firm. Top with fresh or frozen strawberries, if desired.
Preheat oven to 350°. Arrange mushrooms in a shallow baking dish, hollow side up. Combine all remaining ingredients except cream; heap into mushroom umbrellas. Pour cream over mushrooms; bake at 350° for 20 minutes. Baste once or twice with sauce in baking dish. Serves 6 to 8.
In a large saucepan or Dutch oven, brown ground beef and onion; drain. Add all remaining ingredients except kidney beans. Bring to a boil. Reduce heat. Cover and simmer 1 hour. Add kidney beans; simmer until thoroughly heated. Makes seven 1 1/2-cup servings.
Combine macaroni, celery, cheese and ham. Mix mayonnaise and remaining ingredients. Pour over salad, toss and chill. Makes 8 cups.
In a bowl, press strawberries through a sieve. Stir lime or lemon juice into pulp. Cover; chill. Place strawberry pulp in a large punch bowl. Carefully pour grape juice and lemon-lime carbonated beverage into chilled pulp, stirring with an up and down motion. When serving punch, garnish each serving with a lime or lemon slice, if desired. Makes 18 (4 ounce) servings.
Melt oleo in long cake pan. Put pecans in and toss real good, then salt, pepper and garlic salt. Cook 10 minutes at 350°. Take out and repeat: salt, pepper and garlic salt again and bake 10 more minutes. Real good.
Cream together first 3 ingredients. Blend remaining ingredients except pumpkin and chocolate chips in a bowl. Add powdered ingredients and pumpkin alternately to the creamed mixture; add chips last.
Heat oven to 350°. Oil an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan lightly. Combine first 5 ingredients in a medium bowl. Add bananas, milk, Puritan oil and egg whites. Beat at medium speed of electric mixer until well blended. Spread batter in pan. Bake at 350° for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely before slicing.
In a blender, combine all ingredients. Blend on high speed for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Cook chicken with chopped onion in salted water. Cool, bone and cut up chicken in bite-size pieces. Boil noodles in broth. Add sour cream and soups and mix. Add chicken and pour in casserole dish. Top with five pieces of bread, coarsely broken and buttered. Bake 30 to 40 minutes, uncovered, at 350° until bubbly and browned.