HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 1/4 cups flour, the sugar, cheese, salt, pepper and yeast in large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Spray 12 medium muffin cups, 2 1/2 x 1 1/4-inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide among muffin cups. Let rise, uncovered, 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400° and bake 15 minute to 20 minutes or until golden brown. Yields 12 rolls.
Combine margarine, sugar, peanut butter, coconut, crumbs, vanilla and nuts. Pinch off and roll into a ball and dip in chocolate. Place on wax paper to harden.
Wipe ham with damp cloth. Cut ham into 1-inch squares. Peel, slice and wash potatoes. Alternate a layer of ham and potatoes. Sprinkle each layer with onion, green pepper, white pepper and cheese; dot with butter. Mix water and tomato sauce; pour over layers. Cover and cook at	375° for 1 1/2 hours. Top with cheese last few minutes of cooking time.
Thaw shrimp, if frozen. Cook artichokes according to package directions; drain. Set aside. For cheese sauce, in medium saucepan combine cornstarch, 1/2 tsp. paprika, 1/2 tsp. salt, and dash pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in wine; heat through. Stir Swiss cheese into sauce till melted. Set aside.
Combine rhubarb and sugar, let stand overnight. The next day: Boil rhubarb and sugar mixture 10 minutes. Remove from heat and add jello, stir until dissolved. Put into jars and refrigerate. Can be frozen.
Brown onion in bacon drippings. Add ground beef and brown. Add tomato soup, water, uncooked noodles, salt and pepper. Cook until noodles are tender. Add corn. Place in baking dish. Cover with grated cheese. Bake in a 350° oven for 45 minutes or until cheese is melted and bubbly. Yields 4 to 5 servings.
Mix and cook in casserole dish at 350° for 45 minutes. Top with cheese, if desired. Brown in oven.
Add eggs and salt to flour and mix thoroughly with your hands. Add water 1 teaspoon at a time until dough forms a ball. Knead on a floured board or counter until smooth (10 minutes). Cover and let stand for 10 minutes. Divide in 4 parts. Roll dough one part at a time (keep others covered) on a floured board to desired thickness. Cut noodles to desired width. Let dry on a towel, about 2 hours. When dry, break into smaller pieces. Cook as desired until tender (12 to 15 minutes).
Mix all seasoning ingredients with sour cream. Pour over sliced cucumbers and chill until ready to serve.
Arrange 3 tomato slices on each of 6 salad plates. Drizzle with dressing. Sprinkle with cheese and onions.
Place all ingredients in a blender or food processor fitted with a steel blade. Process until smooth and creamy. Serve with fresh fruit. Store in airtight container in refrigerator. Yield: About 1 1/3 cups of dip.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan. Let cool 10 to 15 minutes. Poke holes in the cake with a toothpick, fork tines, etc.
Mix all ingredients together. Pour into pan. Bake at 325° for 25 minutes or until golden brown.
Melt butter. Add flour, stirring constantly until bubbly. Stir for one minute after bubbly. Stir in half and half. Continue stirring until thick and bubbly. Add vegetable bouillon cubes, celery leaves, pepper and Tabasco. Fold in crabmeat. Thin with milk if necessary.
Cook sausage until done, stirring to crumble well; drain and set aside. Butter each slice of bread; cut into cubes. Place cubes in buttered 13 x 9 x 2-inch pan. Sprinkle with sausage. Top with cheese. Combine remaining ingredients. Beat well and pour over mixture in baking pan. Chill at least 8 hours. Bake at 350° for 40 to 45 minutes. Serves 6 generously.
Melt 1/2 cup sugar in iron skillet, stirring constantly. Beat egg slightly. To egg, add balance of sugar, butter and milk. Cook slowly until reaches boiling point. Add browned sugar while mixture reaches soft ball stage. Remove from heat; let cool and beat until right consistency to spread. Makes enough for filling and icing for two layer cake.
Shake well with ice. Serve with slice of orange and piece of mint. Serves 1.
Place 1/2 of peanuts, which have been divided, in an ungreased 11 x 7 x 2-inch baking pan. Set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows. Cook and stir until melted. Pour over peanuts. Sprinkle the remaining peanuts over top. Cover and refrigerate. Cut into bars.
Boil chicken until done. Remove chicken from broth to cool. Continue cooking broth. Add next 8 ingredients in order as you prepare them. Dice and add chicken. Add frozen okra. Cook on low for approximately 1 hour.
Cook squash, potatoes, onion and margarine in thick skillet until done. Cook slowly until done. Butter baking dish. Sprinkle lightly with Ritz cracker crumbs in bottom of dish, another layer of Ritz cracker crumbs, then layer of cheese slices on top. Put squash casserole into oven to melt cheese.
Wash burghul. Drain and place in a large bowl. Squeeze out moisture by cupping your hands and squeezing. Add all chopped vegetables and mix well. Add oil, lemon juice, salt and pepper. (It's a long process, but chop the vegetables as fine as possible for the more true Tabbouleh.) Allow burghul to soak and absorb the juice (about 1 hour). Serve over fresh green lettuce. Eat with lettuce leaves, tender grape leaves or with a fork. Makes a refreshing appetizer or a picnic salad. Makes 4 servings.
Stir together the whole egg, egg yolk, sugar, mustard and cornstarch. In saucepan, bring to boil the water, salt and vinegar. Stir in the egg mixture. Cook for 1 minute until thickened. Remove from heat, add butter and mayonnaise. Chill for 1 hour. Then add to the broccoli-cauliflower mixture.
Melt oleo; sprinkle beef with garlic powder and saute; stir until brown. Remove meat and add onion and green peppers. Saute 2 minutes. Return meat to skillet along with tomatoes and beef cubes and simmer 15 minutes or until tender. Blend together cornstarch, sugar, soy sauce and water. Add to meat mixture and cook until thick. Serve with rice or noodles.
Boil sugar, butter and milk for 3 to 5 minutes, stirring constantly. Mix in oatmeal, cocoa, coconut and vanilla. Drop on wax paper while still hot.
Brown ground beef and onions; drain. Put in crock pot and add V-8 juice, tomatoes, okra, mixed vegetables, salt, and pepper. Add a dash of Tabasco and cook all day on low. Add macaroni 30 minutes before serving.
Heat fat to 360°. Brown chops on both sides. Place onion and pepper rings on each chop. Fill rings with uncooked rice. Pour tomatoes around chops. Add celery and seasoning. Reduce temperature to 240°. Cook, covered, for 50 minutes. Keep hot on warm.
Heat oven to 350°. Mix all ingredients together very well with mixer. Pour into Bundt pan that is well-greased. Bake for 45 minutes to 1 hour in oven. Check with toothpick for doneness. Freezes very well.
Dissolve marshmallows in milk on a double boiler. Add nuts and cherries and fold in whipped cream. Freeze until mushy, then beat well. Freeze again until firm. Serves 6 to 8.
Cook beef and onions together in 3-qt saucepan until meat is brown and onion is tender. Drain grease. Stir in rest of ingredients. Heat to a boil. Simmer for 45 minutes. Sprinkle shredded cheese over bowl. Enjoy!
Mix cheeses together with mixer, then add other ingredients except pecans. Mix well. Shape into two small or one large ball. Roll in finely chopped pecans. Chill and serve.
Mix sugar, cream cheese and egg yolks until creamy. Cut crusts off bread and roll until flat. Spread cream cheese mixture on each slice of bread and roll up. Melt butter. Roll each blintz in butter and then in sugar-cinnamon mix. Place on cookie sheet and put in freezer for 1 hour. Bake 15 minutes in 400° oven. These can be stored in freezer and baked as needed.
Mix first 3 ingredients and bake as directed on box. Combine tomatoes, onion, sweet pickle relish and bacon. Begin with a layer of veggies, then a layer of crumbled corn bread. Repeat layers until all ingredients are used. Mix mayonnaise, dill pickle and juice. Pour over salad before serving. Makes a large bowl of salad.
Beat eggs and add sugar, flour, salt and spices. Next add pumpkin, Karo, milk, butter and coconut. Pour into unbaked pie shell (9-inch). Bake at 350° for 30 minutes or until golden brown. This makes 2 pies.
Put cabbage in bottom of large casserole to cover bottom; can also use a roast pan. Put a layer of ground meat to cover cabbage. Top with onion. Season to taste. Pour rice over meat evenly. Pour tomato soup (or sauce) over rice, covering rice completely. Pour can of water around edges. Cover and bake at 350° for 1 hour. Can be doubled and tripled for large crowds.
Place 1/2 of wafers on bottom of 8 x 8-inch pan. Cream together butter and powdered sugar. Add egg and beat until light and creamy. Spread over crumbs. Whip whipping cream and then add nuts, pineapple and cherries. Spread over crust. Add remaining crumbs to top and let stand 24 hours in refrigerator. This may be doubled and a 9 x 13-inch pan used.
Clean mushrooms and cut off stems and chop. Saute chopped stems and onions in margarine for about 10 minutes. In the blender, 2 slices bread, garlic salt and oregano. In a bowl, add mushroom mix to bread crumbs. Add enough bouillon to moisten mixture. Add salt and pepper. Fill mushroom caps in baking dish. Top with cheese and bake 15 to 20 minutes at 375°.
Cut sirloin steak into strips. Brown strips in oil. Add onion and garlic powder and cook until onion is tender. Add soy sauce, beef bouillon, mushrooms and 2 cups of water. Cover and simmer until meat is tender (approximately 40 minutes). Combine remaining water and cornstarch. Add to meat mixture and stir until thickened. Serve over rice or noodles. Serves 4 to 6.
Cook ground beef until done; drain. Put meat in bottom of baking dish. Layer vegetables over meat mixture. Spoon mashed potatoes over meat and vegetables. Mix part of the cheese into potatoes. Sprinkle the rest on top. Bake at 350° until browned on top.
Put the pineapple with juice in bowl. Stir in pudding until well mixed. Stir in whipped topping, nuts, marshmallows and cherries. Refrigerate.
Separate egg yolk from white. Cream butter, egg yolks and sugar; add 2 cups flour. Beat well. Add lemon flavor in another large bowl. Add cherries, pineapple and nuts; mix well. Beat egg whites. Fold in the remaining 2 cups flour. Then combine all together. Put in 325° oven for 1 hour, then turn oven to 250° for another hour or until cake is golden brown. Cook in a tube pan.
Preheat oven to 350°. Stir together all ingredients except nuts. Mix well until smooth. Add nuts. Pour into 2 greased loaf pans. Bake for 1 hour.
In a 1 1/2 quart glass bowl, stir together peanuts, sugar, syrup and salt. Cook for 8 minutes on High; stir after 4 minutes. Stir in butter and vanilla extract. Cook on High for 2 minutes. Add soda and stir until light and foamy. Pour onto lightly greased cookie sheet. Break into pieces when cool.
Cook frozen broccoli as package indicates, omitting salt. Drain well. Place broccoli in oblong dish. Heat soup and shredded cheese. Gradually add milk, mayonnaise and beaten egg to soup mixture, stirring until well blended. Pour over broccoli. Combine bread crumbs and melted butter; sprinkle over mixture. Bake at 350° for 45 minutes.
Trim and core cabbage; shred. Combine in a large bowl with carrots, peppers and onion. Dice 2 tomatoes; add to cabbage. Combine mayonnaise, vinegar, sugar, celery seed, salt and pepper in a small bowl. Blend well. Pour over cabbage; toss, cover and refrigerate several hours. Slice 2 tomatoes and put on top.
In 9 or 10-inch skillet heat margarine and oil together until margarine is bubbly and mixture is hot; add chicken and saute, stirring frequently, until lightly browned, about 5 minutes. Add peppers, onion, mushrooms and garlic and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. In blender container combine pineapple, ketchup, sugar, vinegar and broth mix and process until pureed, scraping down sides of container as necessary. Pour pureed mixture over chicken and vegetables in skillet and stir to combine; bring to a boil. Reduce heat to low; add tomato and scallions, stir to combine, and cook until flavors blend, about 5 minutes. Makes 2 servings.
Heat oven to 375°. Cook and stir onion in butter in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in half and half and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Bake, uncovered, until top is brown and bubbly, 1 1/4 to 1 1/2 hours.
Mix sugar, flour, eggs, milk and cocoa. Cook in top of double boiler over hot water until thick, stirring constantly. Cool. Add butter and vanilla. Pour into baked pie shells.
Combine cornbread mix and sugar in a large bowl. Add eggs, milk and oil, mixing well. Stir in remaining ingredients. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake at 400° for 40 to 45 minutes or until done. Yield: 12 servings.
Mix egg, eggnog and butter. Sift in dry ingredients; stir in pecans and fruit. Bake in greased loaf pan at 350° for 1 hour.
Bring first 6 ingredients to a boil and cook 10 minutes. Do not drain. In a small saucepan, melt butter and add flour; stir until smooth. Add milk and heat thoroughly. Combine this mixture with potato mixture and stir well. Add cheese and ham. Slowly simmer 10 to 15 minutes.
Cream shortening, sugar and eggs; stir in applesauce and water. Stir in dry ingredients. Add raisins and nuts. Bake in a 9 x 13-inch greased pan at 350° for 35 minutes or until tested done. Can be iced with Cream Cheese Frosting.
Layer cooked fryer pieces in pan. Layer boiled eggs over chicken and salt and pepper. Mix chicken broth and pour over chicken. Mix flour, margarine and milk. Pour over chicken and first mixture. Bake at 350° for about 30 minutes or until brown.
If using navel orange, peel and section it, then cut sections into bite-sized pieces. Combine rice, fruit, peppers and almonds. In small bowl, whisk together salad oil, seasoned rice vinegar, cinnamon, lime juice and honey; pour over rice mixture and gently stir. Chill. Serve with honey-mustard dressing.
Mix together. Pour into 9 x 13 x 2-inch baking dish. Bake at 350° for 25 minutes. Add topping.
Cream butter, shortening, 1 cup sugar, molasses and egg. Beat hard. Add remaining ingredients. Mix well. Make into small balls about the size of a walnut; roll in sugar. Place on greased cookie sheet and bake at 375° for 10 minutes.
Combine all ingredients in a small deep bowl. Cover and leave at room temperature until ready to use. Cook your favorite pasta (either spaghetti, linguini or angel hair) al dente. Drain and pour some sauce on the bottom of a serving dish; place pasta over that. Sprinkle with Romano cheese and top with more sauce.
Boil several small potato cubes in pan until tender. In small mixing bowl, put a cup of confectioners sugar and a piece of potato to the side. Slowly mashing and stirring, mix the potato with a little of the sugar at a time. The potato should "melt" into a liquid which mixes well with confectioners sugar. Keep adding little pieces of potato until all is mixed into a ball. Knead the ball with confectioners sugar on your hands. On wax paper, roll out dough with rolling pin until as long and flat as it gets. Spread thin layer of peanut butter all over rolled out dough. Roll into a tube-like shape. Cut and keep refrigerated.
Spread an equal amount of cheese on each Melba round. Top each with pimento strip or a caper. Yields 2 servings.
Boil okra until soft, drain, rinse with cold water. Combine onions and oil and saute until brown, drain onions. Combine onions, okra, tomato juice in same skillet. Cook for 10 minutes to thicken.
Butter square 8 x 8 x 2-inch pan. Heat milk, chips and square of chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir nuts in and vanilla. Spread in pan. Refrigerate until firm. Cut into 1-inch squares. Makes 64 squares.
Melt chocolate and butter in top half of double boiler. Cool slightly. Add marshmallows and nuts. Form into log roll. Put on wax paper and chill. Cut into slices.
Mix well. Put in a greased 8 x 8-inch Pyrex dish or pan. Cook approximately 30 minutes in 400° preheated oven.
Bake cake according to directions in 2 round pans. Cool. Using a 6-quart punch bowl, place 1 cake layer (broken) in bowl. Add 1/2 of each of the other ingredients in this order: pudding, bananas, pie filling, fruit cocktail, pineapple, nuts, coconut and Cool Whip. Repeat layers; chill. Decorate with maraschino cherries and nuts, if desired.
Butter sides and bottom of 2-quart baking dish. Melt oleo in medium size saucepan. Blend in flour, salt, pepper and garlic salt. Stir in milk. Cook over low heat, stirring constantly, until sauce thickens slightly.
Soften gelatin in water. Heat tomato sauce to boiling. Dissolve softened gelatin in it. Stir in all remaining ingredients, except celery. Chill until mixture thickens. Fold in celery. Turn into individual molds. Chill until firm. Makes 4 servings.
Break bread in small pieces and moisten with a little milk. Mix together and shape into cakes. Fry quickly, until brown.
Spread pineapple in bottom of casserole dish. Mix remaining ingredients and sprinkle over top of pineapple. Bake 30 minutes at 350°.
Cook potatoes with skins on. Peel after potatoes have cooled, then grate them. Melt butter, pour over grated potatoes. Add sour cream, cheese, onion, salt and pepper. Mix all well. Bake at 350° for 30 minutes.
Combine all ingredients in jar with tight-fitting lid. Cover and shake vigorously until combined. Chill and shake again before serving. Serve over green salad, chicken salad or pasta salad. Makes 4 servings.
Cook macaroni as directed on package and drain. Melt 1 1/2 Tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles. Combined bread crumbs and 1 Tbsp. melted butter. Sprinkle over macaroni. Bake at 400 degrees for 20 minutes.
Prepare a pie shell of crescent rolls. Spread with mustard. In a skillet over moderate heat, cook the zucchini and onion in margarine for 10 minutes, stirring often. Add the remaining ingredients and mix well. Pour mixture into the pie shell and bake in a preheated oven at 375° for 18 to 20 minutes, or until center is set. Cover crust with foil during the last 10 minutes of baking. Allow to stand for 20 minutes before serving. Serves 6.
Combine vanilla, margarine, milk and cocoa. Add confectioners sugar until creamy.
Dissolve baking soda in warm water. Add all other ingredients and mix well. Roll out on floured board. Cut with cookie cutters. Bake at 350° until golden.
Grate 1 tablespoon orange peel and 2 teaspoons lemon peel. Set aside. Squeeze orange to get 1/4 cup juice and lemons to get 1/4 cup juice. In shallow pan, place orange and lemon peel, orange and lemon juice, pineapple juice, wine, water, soy sauce, garlic, black pepper, chilies and butter. Stir well. Place skirt steaks in marinade; turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours (no longer). Grill steaks 3 inches above coals for 5 to 6 minutes on each side. Cut crosswise in finger length strips. Serve with hot flour tortillas.
Fry chicken in oil until brown. Add lemon pepper, soy sauce, and white vinegar. Simmer for 5 minutes. Serve over rice.
Boil macaroni as directed. Drain and cool. Add tuna and onion. Mix in salad dressing and salt. Mix thoroughly.
Sift dry ingredients together. Beat egg; add sugar and mix well. Stir in buttermilk and butter. Blend in dry ingredients quickly, just until moistened. Add nuts. Pour batter into a buttered loaf pan 8 1/2 x 4 1/2 x 2 3/4-inches. Bake in a preheated oven to 350° for 30 to 40 minutes or until done in the center. Remove from pan and cool on cake rack. Makes one loaf.
Mix the first 4 ingredients and set aside. Mix the flour, Crisco and milk together to form dough. Mix with hands and divide into 4 parts. Roll 2 parts out to fit 2 cookie sheets. Cover dough with half of the pineapple mixture. Roll remaining dough out for top crusts. Prick with fork all over. Bake at 350° for 30 minutes or until light brown. Cool and frost.
Make stock with water, soy sauce and bouillon cubes. Add stock to browned meat. Simmer for at least 1/2 hour. Add chop suey vegetables. Serve over rice. Basic chop suey recipe freezes well.
Beat eggs until foamy. Add gradually 1/2 cup sugar, beating well. Sift together the flour, baking powder and salt. After adding dry ingredients, add dates and nuts; beat well. Spread evenly in a greased pan. Bake at 350° for 20 to 30 minutes. Cut into 2 1/2 x 1-inch bars. While still warm, roll in powdered sugar.
Bring the sugar, milk, cocoa and vanilla to a boil in a heavy saucepan. Boil for 1 minute. Pour hot mixture over oatmeal and chopped nuts. Stir until well blended. Drop from the teaspoonful into powdered sugar and roll while still hot. Place on wax paper until cookies harden.
Mix together the dry ingredients. Cut in Crisco until mixture resembles coarse crumbs. Add cheese. Make a well in the center; add milk. Stir just until dough clings together. Knead gently on a lightly floured surface for 10 to 12 strokes. Roll or pat into 1/2-inch thickness. Cut into biscuits and transfer to an ungreased baking sheet. Top with mixture of 3 tablespoons melted butter, 1/4 cup of Parmesan cheese and 1 teaspoon powdered garlic. Brush over tops of biscuits and bake at 450° for 10 to 12 minutes or until golden brown.
Melt margarine. Saute onions and peppers in margarine. Take out and set aside. Brown meat in skillet. Add onion and pepper. Salt and pepper to taste. Pour over shredded cabbage in casserole dish. Spoon tomato soup over top. Cover and cook 1 hour at 350°.
Heat soup, add gelatine softened in cold water. Cool. Add cheese that has been mashed up with fork. Combine remaining ingredients and add to mixture. Chill until firm. Good with Ritz crackers.
Combine both juices. Add red wine if desired. Place one slice of orange, lemon and lime in each glass. Add two cherries to each glass and fill with cracked ice. Pour juice mixture over cracked ice. Serve immediately.
Mix ingredients in order given. Moisten oats with milk before adding. Turn into loaf pan sprayed with nonstick coating and lay the bacon slices on top. Bake 1 3/4 hours in a moderate oven (350°).
Preheat oven to 350°. Pour melted margarine in 11 x 7 x 2-inch or 13 x 9-inch baking dish. Cook spaghetti according to package directions. Toss spaghetti in margarine. Cover spaghetti with 1 can tomato sauce. Add in order given: 1/2 Swiss cheese, 1/2 pepperoni, 1/2 Mozzarella cheese and all of mushrooms (optional), then sprinkle with oregano and basil. Top with remaining Swiss cheese, pepperoni, 1 can tomato sauce and finally Mozzarella cheese. Bake 20 to 25 minutes at 350°. Serves 6.
Saute chopped green pepper in margarine. Add Fri Chik, mushroom soup, pimentos, peas and add milk. Simmer 10 to 15 minutes. Serve over biscuits or croissants.
Combine garlic, lemon pepper and 1 teaspoon basil; press evenly into surface of beef. In Dutch oven, heat oil over medium-high heat until hot. Brown beef evenly. Pour off drippings. Add 1 cup water. Bring to a boil; reduce heat to low. Cover tightly; simmer 2 hours. Add vegetables; cover and continue cooking 40 to 45 minutes or until beef and vegetables are tender. Remove beef and vegetables. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Bring to a boil; cook and stir until thickened. Serve with pot roast and vegetables. Makes 6 servings.