HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in 1/4 cup warm water. Mix 3/4 cup water, milk, sugar, salt and shortening. Heat. Let cool to lukewarm, then add beaten eggs. Add yeast, then enough flour to make a stiff dough. Grease top of dough. Cover and place in refrigerator. Let rise about 4 to 6 hours or overnight. Knead well. Roll out and cut. Brush with butter and fold over. Put in warm place and let rise until double. Bake at 350° or 375° until brown. Makes 5 dozen rolls.
Place contents of vegetable-seasoning packet and 2 tablespoons of the margarine in a large bowl. Add hot water (I use more water, probably 2 1/2 cups, because I like moist dressing); stir to partially melt margarine. Add stuffing crumbs; stir to moisten. Let stand until water is absorbed.
Mix all ingredients well. Bake in an iron skillet or 9 1/2 x 12-inch baking dish at 350° for 45 minutes. If you use a glass dish, lower oven to 325°. I use a tablespoon or so of pimento to add color.
Beat butter, sugars and vanilla until light and fluffy. Add eggs, beating until well blended. Combine flour, cinnamon, baking soda and salt, gradually add to butter mixture. Stir in oats, raisins and nuts. Drop by 1/4 cup on ungreased baking sheet. Bake at 350°, 15-17 minutes until edges begin to brown. Let stand 3 minutes before removing. Makes 2 dozen really big cookies. Can be made smaller if desired.
Fry sausage and break up in small pieces; drain. Heat 4 1/2 cups water. Add rice and soup; boil for 7 minutes. Remove from heat. Add vegetables and sausage; mix well. Put in baking dish; bake at 350° for 45 minutes.
Combine ingredients and mix just until moistened. Fill greased muffin tins. Bake at 425° for 10 minutes or until lightly browned. Makes 6 muffins.
Mix cheese and chili powder in pie plate. Add chicken; turn to evenly coat on all sides. Place chicken on ungreased baking sheet. Bake at 350° for 30 minutes or until chicken is cooked through. Makes 4 servings.
Brown hamburger, onion and peppers in a large pan. Drain fat. Stir in soup, salsa, water and olives. Reduce heat; simmer 5 minutes. Meanwhile, prepare cornmeal mixes according to package. Put 1/2 in greased 13 x 9-inch pan. Then layer hot meat mixture real carefully. Add remaining cornmeal on top. Bake 35 minutes in 350° oven. Remove from oven; top with grated cheese and halved cherry tomatoes.
Combine all ingredients in mixing bowl. Put in pie crust. Bake at 450° for 10 minutes, then at 350° for 30 to 35 minutes.
Don't brown meat. Put all ingredients in a covered dish. Bake in a 325° oven for 3 to 4 hours. Makes its own gravy. Serve over rice or noodles.
First put in pressure cooker for 35 minutes; then let pressure cooker cool. Take off lid, put on stove and let it come to a boil; then add 3 boiled eggs in it, 2 big cans biscuits or make own dough. Let it cook 10 minutes, until done. Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
Dissolve shortening in hot water. Make sure it is cooled a little. Add sugar, salt, egg and yeast in lukewarm water. Spoon in flour, a little at a time, and let rise overnight. Roll out in the morning and bake at 350° until golden brown.
Combine chicken broth, water and noodles. Add vegetables and cook 3 to 5 minutes until tender. Add beaten egg. Stir quickly. Looks like egg drop soup.
Wash the potatoes. Bake until done. Cool, peel and dice into a 9 x 13-inch baking dish. Chop the onions. Mix through potatoes. Melt Cheez Whiz (microwave). Pour (into) over the potatoes and mix through. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes, uncovered. Let stand about 5 minutes.
Cream	margarine and Crisco. Gradually add sugar beating well. Add	eggs one at a time, beating between each addition. Beat until you can't	feel any sugar on spatula. Add flavoring.	Fold in milk and flour that has been sifted 3 times. (Sift, measure. Add baking powder and salt.) Put into a large tube pan. Bake at 325° for 1 hour and 20 minutes.
Pour mixture over oyster crackers. Mix well. Pour into shallow pan. Bake at 250° for 1 hour. Stir every 15 minutes.
Slice pickles 1/4-inch. Sprinkle 1/2 cup sugar over pickles; leave overnight. Bring vinegar, water and sugar to a boil. Add celery seeds. Pour over pickles. Place in refrigerator 4 to 5 days before serving.
Mix all ingredients in a gallon container. Finish filling with water to make 1 gallon. Kool-Aid color is color of punch.
Mix ingredients and put in a 2-quart casserole dish. Top with Pepperidge Farm (seasoned) or Stove Top stuffing mix. Melt 1 stick of butter or margarine and pour over the stuffing. Bake 20 minutes at 350°.
Drain beans and mix with first 5 ingredients. Bake for 40 minutes at 350°. Top with can of onion rings and heat another 5 minutes.
Mix cornstarch, sugar and salt. Slowly add milk, stirring constantly. Add well beaten egg yolks; cook until thickened. Remove from heat, add vanilla and coconut. Cool. Pour in baked pie shell.
About a peck of dandelion leaves will be required for a pint when cooked. Look each over carefully and wash well in several waters; lay them in cold water for twenty minutes. Put over to cook in an abundance of boiling water; put in a tablespoonful of salt and cook from thirty to forty minutes. They will require a longer time if the leaves are not tender. When done, put in a colander; drain and press out all the water. Return to the stove in a saucepan; season with a little pepper and a teaspoonful of butter. Cut through with a sharp knife and mix thoroughly. Put in a hot dish and garnish, if liked, with slices of cold hard-boiled eggs. Serve with vinegar. Some prefer to boil a small piece of fat salt pork, well washed, with the dandelions, putting it in when the water is changed. Dandelions make very nice greens and are considered very wholesome, but can rarely be obtained outside of rural districts. They certainly should be as marketable as spinach.
Mix together coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop from teaspoon onto lightly greased baking sheet. Bake at 325° for 20 minutes or until edges are golden brown. Remove from cookie sheet immediately.
Cream the Crisco, brown sugar, milk and vanilla. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chips. Bake at 375°.
Saute garlic in olive oil over low to medium heat, about 10 minutes. Do not brown. Cover and keep hot. Add salt to boiling water and cook noodles until tender. Drain, reserving 1/4 cup water. Stir reserved water into garlic mixture. Pour over spaghetti and toss. Serve with Parmesan cheese.
Crumble fig bars. Add chopped nuts and moisten with Muscatel wine. Chill. Top with vanilla ice cream.
Melt fat in deep heavy pan; add chopped onions and diced jalapenos and cook over low heat until done, but not browned. Add ground beef and cook until browned, about 10 minutes. Drain liquid from beans into small bowl and save. Add beans, soup, chili powder and salt to beef in pan. Stir well. Cover pan and let chili cook slowly over low heat for about 30 minutes. If chili gets too dry, add desired amount of bean liquid. Can be made ahead of time and reheated. It even tastes better the next day.
Mix all ingredients together well. Pour into greased muffin pan or cups lined with paper. Bake at 400° for 5 to 8 minutes. So simple and yet so delicious!
In 3 quart oblong baking dish combine soup, milk, thyme and pepper. Stir in vegetable and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into 1/4's and arrange biscuits over mixture. Bake 15 minutes or until golden brown.
Grease a 9 x 13-inch pan. Put cherry pie mix, pineapple and juice in pan. Sprinkle cake mix on top. Pat down. Pour melted oleo over coconut and nuts. Bake 1 hour at 350°.
Combine all ingredients, except seafood and muffins. Gently stir in crabmeat or shrimp. Spread mixture on split muffins and place on cookie sheet to freeze. When frozen, cut each muffin into 6 wedges. Bag and freeze until needed. When ready to serve, take out amount needed and place on cookie sheet. Broil until slightly bubbly and browned. Serve immediately.
Drain pineapple well, reserving juice. Reserve 2 spears for sauces, chop and set aside. Unroll crescent rolls. Wrap ham and cheese around pineapple. Place at widest part of crescent and roll up. Place on baking sheet . Bake at 375° for 12 to 15 minutes or until golden. In saucepan, boil reserved juice with mustard until thickened, about 10 minutes, stirring frequently. Stir in chopped pineapple. Serve with crescents. Makes 8 sandwiches.
Combine meat, onion, sugar and chili sauce and saute in butter until meat changes color. Add tomatoes and beans and simmer for 15 minutes. Place meat mixture in a greased 1 1/2-quart casserole. Spread cornbread batter on top of meat mixture. Bake at 425° for 25 minutes or until brown.
Combine bologna and cheese cubes with green onions, boiled eggs and olives. Toss mixture with salad dressing and chili sauce; mix well. Spread into hot dog buns; wrap in foil tightly. Bake 10 minutes at 400° or until cheese begins to melt. Nice for after church snacks.
In saucepan bring sugar and milk to a boil and boil for 3 minutes. Then add peanut butter and mix well. Add marshmallow and mix well. Pour into an 8 inch square pan and chill until set.
Prick bottom and sides of pastry shell; bake at 400° for 5 minutes. Set aside to cool. Beat eggs until light and lemon colored; add sugar and corn syrup, beating until fluffy. Add butter, salt and vanilla; stir well. Pour filling into pastry shell. Top with pecan halves. Bake at 300° for 1 hour and 45 minutes or until center is firm. Yield: One 9-inch pie.
Cream butter and sugar. Add beaten whole eggs. Add vanilla, vinegar and salt. Pour into unbaked pie shell. Start cooking at 300°. Raise heat in 10 minutes to 350°. It takes about 45 minutes in all to cook. Makes 2 pies.
Dissolve the circus peanuts and jello in the hot water. When cool, add the pineapple and Cool Whip.
Mix together flour, sugar and salt. Stir in a small amount of milk until blended. Beat in egg yolks, then add rest of milk and butter. Cook over medium heat (stir constantly until thick). Then add vanilla.
Heat soup slowly; do not boil. Add gelatine and salt, then set aside. Mix with Miracle Whip and cream cheese. Add celery, onion and soup. Then add shrimp. Pour into quart mold and let stand in refrigerator at least 8 to 12 hours. Very good on Triscuit crackers.
Combine all ingredients and mix well with mixer. Serve with sliced apples, that have been brushed with lemon juice to prevent browning.
Heat a large skillet over medium-high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat and simmer Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Garnish with sliced tomatoes and/or pickles.
Beat eggs; add the rest of the ingredients and mix thoroughly. Grease a 6-cup ring mold. Press meat mixture into mold. Cover. Chill overnight in the refrigerator. Next morning, unmold onto a foil covered broiler pan. Poke a few holes in foil to allow grease to drain away while baking. Bake in a 350° oven for 1 hour. Scramble enough eggs for your guests; place ring on a serving platter and put scrambled eggs in the center. Garnish with fresh fruit. Absolutely delicious! I have to make two for our family.
Cream the butter and sugar until well blended. Add eggs and blend well. Add flour, vanilla and 7-Up. Bake 1 hour in a 350° oven.
Add milk, sugar, butter and salt to scalded milk. Cool to lukewarm. Dissolve yeast cake in lukewarm water. Add beaten eggs. Combine first mixture. Add flour to make very stiff batter. Cover batter and let set in warm place to rise, about 25 minutes. Work down and then spread in greased baking pan to a depth of 3/4 to 1-inch. Brush with butter and let rise again. Peel apples and slice. Arrange slices on dough, pressing slightly. Sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Bake in a moderate oven (350° to 375°) about 30 minutes.
Mix all ingredients as you would a tossed salad. Sprinkle with crumbled bacon. Serves 6 to 8. Recipe can easily be halved. Especially good with a vegetable soup or your favorite pot of beans.
Saute sausage, onions and garlic; drain, if necessary. Add beef broth, tomatoes, wine, sugar and herbs. Bring to a boil; reduce heat and simmer for 10 minutes. Add pasta; bring to a boil. Reduce heat and simmer for 5 to 6 minutes longer or until vegetables and pasta are tender. Sprinkle with pepper and parsley. Serve with Parmesan cheese. Makes 6 to 8 servings.
Crumble sausage in medium skillet. Cook until brown and drain well. Line the bottom of a buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
In double boiler, heat marshmallows and milk until melted. Dice peaches and pour sugar over the top of them. Stir and let stand until juicy. When marshmallow mixture is cool and a little thick, fold in the peaches and whipped cream. Pour into baked, cooled pie shell. Chill until firm.
Using large kettle, boil first four ingredients until thread stage (238°). Add butter and peanuts. Stir; cook until golden brown (300°). Remove from heat and add baking soda. Mixture will bubble up. Mix well. Pour into a well-greased cookie sheet. When cool, break into pieces and store in an airtight container.
Mix dry ingredients together. Cream in butter. Add sugar gradually. Add eggs, one at a time. Add bananas. Mix well. Add nuts. Bake at 350° for 45 to 60 minutes.
Layer lettuce, pepper, cauliflower, onion, radishes and peas in a large bowl. Mix mayonnaise with sugar. Spread over salad to seal moisture in. Spread cheese and bacon pieces on top. Cover and refrigerate overnight. Toss well before serving.
Combine the corn meal, flour, celery, onion and eggs. Add milk and mix to make batter. Melt 1/2 stick margarine in each of two iron skillets. Add half the batter to each and bake until done. Break up bread in a large bowl. Add 1 stick melted margarine, soups, sage, chicken and broth and black pepper. Pour into crock-pot and cook 45 minutes.
Mix flour, salt and sugar together. Add butter and margarine and mix like for pie dough. Add egg yolks to cooled milk.	Make well in flour mixture and add milk mixture and yeast. Blend together with hands (do not over knead). Cover and place in refrigerator for few hours or overnight if desired. Make into 1/2 pound balls (will make 6).
Put drained salmon in bowl and remove skin as desired. Add sour cream, egg, onion, salt and pepper. Crush corn flakes and add to mix until it holds shape (about 2 1/2 cups). Flatten into patties and place in more crushed corn flakes. Fry until golden brown.
Spray 8 to 9-inch square pan with no-stick cooking spray. Spread on bottom and sides of pan with paper towel. Mix gelatin and water in a 1 1/2 to 2-quart microwavable bowl; microwave on High 1 1/2 minutes, stir to dissolve completely. Count or measure marshmallows. Add the marshmallows; microwave 1 minute or until marshmallows are puffed and almost melted. Stir mixture slowly until marshmallows are completely melted and mixture is smooth. (Cream layer will float to top.) Pour into prepared pan. Refrigerate 45 minutes or until set. Loosen edges with knife. Starting at one edge, roll up tightly. With seam side down, cut into 1/2-inch slices. Serve immediately or refrigerate until ready to serve. Makes 10 to 12 pieces.
Preheat cooking oil to 375°. Mix flour and Old Bay seasoning in a Ziploc bag. Rinse shrimp; place in Ziploc bag; shake evenly to coat shrimp. Carefully place shrimp in hot cooking oil for 3 to 4 minutes or until the shrimp float on surface of oil. Drain shrimp on paper towels and serve with Cocktail Sauce.
Cook vegetables as directed on package until barely tender. Melt 3 tablespoons of butter. Blend in flour but do not brown. Add milk and cook over low heat, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese melts. Place drained vegetables in greased 1 1/2-quart shallow casserole. Cover with sauce. Toss bread in remaining butter and scatter on top. Bake in 450° oven for about 10 minutes.
Remove tops and seeds from peppers. Cut in half lengthwise and cook in boiling salted water 5 minutes; drain. Cook onion in 2 tablespoons butter until tender but not brown. Add limas, corn and tomatoes. Mix well. Season pepper; fill with vegetable mixture. Combine bread crumbs with melted butter; sprinkle over stuffed peppers. Bake at 350° for 30 minutes. Makes 6 servings.
Bring first 4 ingredients to a boil. Remove from heat. Add next 7 ingredients. Mix well. Bake in a 400° oven for 20 minutes.
In Dutch oven (8-quart size), brown beef shanks in hot oil until browned on all sides. Remove meat and bones to plate. In remaining drippings, cook onion until tender. Stir in paprika. Cook 1 minute. Return beef and bones to Dutch oven. Add celery, carrots, tomatoes with their liquid, salt and 5 cups water to boiling. Reduce heat to simmer. Cover for 40 minutes.
Roll crescent rolls out on a flat cookie sheet and bake at 350° for only 10 minutes. Cool.
Mix together well; pour in greased and floured tins. You also can use a Bundt pan to bake this in. Bake at 350° for 40 to 50 minutes.
Mix together and put into an 8 x 8-inch pan (well-greased). Bake at 350° for 30 minutes. Let brownies cool 10 minutes. Cut into squares and remove from pan.
Sift together	three times the flour, cornstarch, salt and baking powder. Set aside.	Cream butter, Crisco and sugar well. Add eggs one at	a time, beating well. Add milk and flour mixture to creamed sugar and Crisco, beginning with flour and ending with flour.	Add vanilla and coconut. Stir. Beat with electric mixer for 5 minutes. Cook at 325° in a 9-inch tube pan for 1 hour and 15 minutes or until done when tested by inserting and removing a toothpick that doesn't have dough on it.
Cook large macaroni shells, then cool. Mix broken pieces of chicken with mayonnaise and onion. Mix. Fill shells. Place in baking dish. Mix cream of chicken soup with water; pour over shells. Sprinkle cheese on top. Bake at 325° for 30 minutes.
Combine sugar, flour, and pecans; set aside. Mix melted butter, eggs, and vanilla. Stir into flour mixture. Fill mini muffin pans (makes 2 dozen). Bake in 350° oven for 20 to 25 minutes. Remove from pans immediately.
Heat oven to 350°. Grease bottom of 9 x 5 x 3-inch loaf pan. Mix sugar and butter in bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour mixture into pan. Bake about 1 1/4 hours or until toothpick comes out clean. Cool about 5 to 10 minutes. Loosen sides, then remove from pan. Cool completely before slicing.
Mix jello, hot water and Coke or 7-Up and cool to jelly point, then add pineapple and marshmallows. Congeal mixture.
Mix all ingredients together. Refrigerate for 1/2 hour. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Frost cookies when cool with cream cheese frosting.
Prepare stuffing as per directed on package. Cut steak into 6 pieces (6 x 4-inches). Place 1/4 cup stuffing in center of each piece of steak. Starting at narrow end roll up, tuck ends in and fasten with toothpick or cord and tie together. In skillet with shortening, brown on each side. Pour off excess fat; cover with soup and water. Put cover on and cook over low heat 1 hour or until done. Turn occasionally. Makes 6 servings.
Early in the day or a day ahead: In bowl, combine sugar, salt, yeast and 1 cup flour. In saucepan, heat oil and 3/4 cup water until very warm (125°). With mixer at low speed, beat liquid into dry ingredients. Beat at medium for 2 minutes. Reserve 1 egg yolk. To mixture in bowl, add egg white, 2 eggs and 1 cup flour; beat 2 minutes. Stir in 1 1/4 cups flour. On floured surface, knead until smooth and elastic, about 10 minutes, working in about 1/4 cup flour.
Peel and slice potatoes for French fries. Spray large cookie sheet with low-fat cooking spray. Place potatoes on cookie sheet. Spray potatoes with cooking spray. Bake at 350° for 20 minutes. Turn potatoes and bake until light brown, about 5 more minutes.
Combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Refrigerate dough at least 2 hours or overnight. Heat oven to 375°. Roll out on floured surface, using 1/3 of dough at a time, to 1/8 inch thick. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake for 7 to 10 minutes. Leave cookies plain or brush with egg white (slightly beaten) and sprinkle with colored sugar before cooking. Makes 5 to 6 dozen, depending on how big and thick cookies are.
Toast nuts at 300° on baking sheet for about 20 minutes. Cool completely. Beat egg whites and fold in sugar and dash of salt. Beat until stiff. Fold in nuts. Melt butter in 9 x 13-inch baking dish. Spread nuts in dish. Bake 25 to 30 minutes at 325°.
Put sliced tomatoes into baked pie shell. Mix cheese, mayonnaise and basil. Pour over tomatoes. Bake at 450° until cheese is melted.
Salt and cook noodles and drain. Fry sausage, then take out of casing and saute onions. Add everything, except cheese. Put half of it in casserole and then place cheese strips on top. Put rest of mixture on top and then rest of cheese. Bake in 375° oven for 30 minutes.
Mix ingredients together. Drop by spoonful into hot broth. Cook 10 minutes with the lid off and 10 minutes with the lid on.
Crumble raw ground meat loosely in 8 x 8-inch pan. Sprinkle with chopped onion. Spread undiluted soup over all. Place frozen Tater Tots in rows across the whole pan. Bake, uncovered, 1 hour at 375°. Serves 5 or 6.
Salt and pepper pork chops; lightly brown chops and drain on absorbent paper. In a medium bowl, combine soup and milk. Reserve 1/2 cup for topping; add rice and 1/2 of dry soup mix. Pour mixture into a lightly greased 12 x 9-inch baking dish. Place pork chops on top. Pour reserved soup mixture over chops and sprinkle with remaining dry soup mix. Cover with aluminum foil and bake at 350° for 1 hour. Remove foil and bake 15 minutes longer.
Heat oven to 250°. Melt butter in large roasting pan. Stir in Worcestershire sauce, garlic salt and celery salt. Mix well. Add the rest of the ingredients. Bake 30 minutes, stirring occasionally. Let cool on paper toweling.
Pour rum over raisins, fruit cake mix and cherries. Let set for 1 hour. Cream butter, sugar and eggs.	Sift dry ingredients together. Mix creamed mixture with dry mixture, add fruit and nuts. Refrigerate overnight. Roll mixture into walnut size balls and bake at 325 degrees for 10-12 minutes.
Boil together all ingredients; strain and serve hot. Garnish with sour cream dollops and parsley flakes (or fresh sprigs). May be reheated. Wonderful for cold weather.
Place roast in crock-pot the night before serving. Add all ingredients. Cook on low. Next morning add potatoes and carrots. Ready to serve for lunch.
In oil brown onion well. Add shrimp and cook until pink. Add egg and stir constantly until cooked. Add 5 cups cooked rice, Season-All, soy sauce, peas and carrots. Mix together and cook over low fire about 5 minutes more, stirring constantly.
Put juice, milk and ice cream in blender and mix. Pour into cups; top each with a seedless grape.
Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt. Mix well. Cook in skillet until mixture comes to a boil and thickens slightly. Cut chicken in small pieces. Put in baking dish. Pour gravy mixture over chicken. Add pineapple, water chestnuts and ginger in sprinkling method over the top. Bake in a 300° oven 1/2 hour. Serve over rice with sprinkled almonds.