HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put water in big mixing bowl. Stir in yeast. Add sugar, salt, Crisco, eggs and potatoes, then add flour. Mix together. Put in bowl to rise and put in refrigerator overnight. Cover with plastic wrap. In morning, knead and shape into rolls or roll and cut out. Butter tops; let rise. Bake at 400° for 10 to 15 minutes. Dough will keep 4 days in refrigerator. Makes 40 rolls.
Fold whipped topping, beaten egg and vanilla together. Add cake mix and stir well. Put powdered sugar in separate bowl. Drop cookie mixture in by teaspoon. Coat each lightly with the sugar. Put on lightly greased cookie sheets and bake in preheated 350° oven for 15 to 20 minutes. When done, the edges are lightly browned and the top has "earthquake" lines.
Heat oil in large skillet and cook the onion for 3 to 4 minutes or until sort and golden. Wipe each mushroom with damp cloth and cut large mushrooms into small bite-size pieces. Add mushrooms to skillet, stirring quickly to coat them in the end. Add milk to skillet; bring to a boil. Cover and leave simmer for 5 minutes. Gradually stir in hot bouillon. Under preheated broiler toast the bread on both sides until golden. Mix together the butter and garlic and spoon generously over toast. Place toast in bottom of a large tureen or divide between 4 individual serving bowls and pour over the hot soup. Top with grated cheese and serve at once.
Combine cranberry juice and apple juice in punch bowl. Slowly pour in 7-Up.
In food processor bowl with metal blade, combine all ingredients. Cover. Process 30 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit.
Mix dry ingredients together and make a hole in the middle of the mixture. Mix egg, vinegar and water. Put this mixture in the hole and mix together for pie crust.
Preheat oven to 450°. Generously grease popover pans or large muffin cups. In a small bowl, beat eggs lightly. Add flour, salt and milk. Mix until just blended. Do not overbeat. Fill prepared pans half full with batter. Bake at 450° for 15 minutes. Reduce oven temperature to 325°. Bake 25 to 30 minutes or until deep golden brown.
Cook broccoli until crunchy. Cook chicken breasts and then cube (can use any cut up chicken or even leftover turkey). Layer chicken and broccoli. Mix soup, mayonnaise, lemon juice and sherry; pour over chicken. Top with cheese and croutons. Bake in 9 x 13-inch pan at 350° for 1 hour.
Preheat oven to 350°. Brown sausage meat and drain excess fat. Mix eggs, Ricotta and grated cheese. Add all other ingredients and mix well. Grease a large lasagna pan and pour mix in. Bake at 350° for 1 hour or until golden brown. Best when settled for 1 day and heat before serving. Do not serve out of the oven or else the pie will run. Must be cooled down.
One hour before serving, prepare shells as label directs; drain well. Heat salad oil, ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Stir in walnuts and 1/2 jar spaghetti sauce. Stuff rounded tablespoonful of meat mixture into each shell. Reserve remaining meat mixture. Spoon 1 cup sauce into 10 x 2-inch casserole. Sprinkle with remaining meat mixture. Spoon remaining sauce evenly in and around shells, sprinkle with cheese. Bake in 350° oven for 20 minutes. Makes 6 servings.
Combine chicken, water chestnuts, celery, grapes and almonds. Mix mayonnaise, curry powder, soy sauce and lemon juice; add to chicken mixture. Chill for several hours. Serve on lettuce leaf and top with pineapple chunks. Serves 10 to 12.
Mix ingredients and pour into pie shell and bake 45 minutes at 300°. Makes two pies.
Boil chicken until done. Then cut chicken in strips. Top each piece with ham and cheese; roll up and secure with toothpicks. Brown roll-ups in skillet with butter. Keep turning until brown. Top with margarine. Place in dish. Pour chicken soup over contents. Cover with foil and bake 20 to 30 minutes in 350° oven.
Mix all except vinegar together, then add to vinegar. I sometimes heat this, but it's not necessary. Add 1 cup salad oil of your choice. Shake well and refrigerate. Very good on tossed vegetable salads. Also used on slaw, potato and macaroni salads using partly along with mayonnaise.
First, you put the cheese on top of the bologna and then you roll it up. Then you eat it.
Beat eggs; add flour and salt, then the rest of ingredients. Pour into 8-inch square pan. Bake in 350° oven for 40 minutes or until firm in middle.
Wash beans. Soak the beans overnight with water to top of crock-pot on slow. Turn to high the next morning and cook all day. Add chunks of ham and onion. Salt and pepper to taste. Serve with Jiffy corn bread, frozen shredded hash browns, shredded cheese, canned tomatoes, etc.
Preheat oven to 350°. Slice Italian bread in half and place on foil. Mix scallion, mayonnaise, garlic, seasoning, mushrooms and cheeses. (It is best if this mixture marinates about 2 hours.) Spread mixture on bread. Place bread in oven for approximately 5 minutes until cheese begins to melt. Set oven on broil until cheese is finished melting and bread browns. Be careful not to burn. Bread will brown in 1 to 2 minutes. Serve.
Make favorite meat loaf. Put half in loaf pan. Place hard-boiled eggs down center. Cover with rest of mixture. Make Stove Top dressing. Put half of meat in loaf pan and put dressing over that. Cover with rest of meat. Serve with chicken gravy made with broth.
Mix butter, sugar, egg, salt and flavoring thoroughly. Sift flour. Work into mixture. Add food coloring, if desired. Using 1/4 dough, press through cookie press onto baking sheets using desired shapes. Add sprinkles if desired. Bake at 400° for 6 to 9 minutes. Do not brown! Makes 5 dozen.
Preheat oven to 450°. Spoon cherry pie filling into a pie plate. In medium bowl, combine flour, brown sugar and cinnamon. With pastry blender, cut butter or margarine into flour mixture until it resembles peas. Sprinkle over filling. Bake 15 minutes. Reduce heat to 375°; bake 10 minutes. Serve with whipped topping.
Mix butter and sugar. Beat eggs and add to butter and sugar. Add flour, salt and soda. Stir in oatmeal, cornflakes and peanuts. Drop on cookie sheet. Bake for 15 minutes at 350°.
Combine milk, margarine, sugar and Marshmallow Creme in saucepan. Cook over medium heat, stirring constantly. Cook 5 minutes by the clock after it begins to boil. Remove from heat and add chocolate chips, vanilla and nuts. Stir until chips are melted. Pour into a 9-inch square buttered pan. Cool and cut into squares. Makes about 3 pounds.
Cook rice according to package directions. Cook broccoli in water; do not drain. Saute onions and celery in margarine. Add Cheez Whiz and soup. Mix well. Add rice and broccoli. Pour mixture in baking dish. Bake at 350° for 30 minutes. (Casserole can be made ahead and refrigerated until ready to heat.)
Cook lasagne noodles according to package directions. Brown meat, stirring to separate. Add spaghetti sauce, tomato paste, salt, Italian seasoning and garlic. If desired, allow to simmer 10 to 15 minutes. Drain any excess liquid from cottage cheese. Combine cottage cheese and Parmesan cheese. Spoon about 1/3 of meat sauce in bottom of 9 x 13-x 2-inch baking dish or two 9 x 9-inch dishes. Cover meat with 1/2 of noodles. Spread noodles with 1/2 of cottage cheese and 1/2 of shredded Mozzarella cheese. Repeat ending with meat sauce. Sprinkle with extra Parmesan cheese, if desired. Bake in 350° oven for 30 minutes. Let set 5 to 10 minutes to set. Makes 12 (3-inch) servings.
Cook meat and onion. Drain. Place 3 cups cabbage in a 2-quart casserole dish. Cover with meat mixture. Add remaining cabbage. Pour soup over top. Bake at 350° for 1 hour. Makes 4 servings. May add 1 cup rice.
Heat oleo in iron skillet and brown ground beef. Stir in remaining ingredients. Pour into a 2-quart casserole. Bake at 400° for 30 minutes. Makes 10 to 12 servings.
In Dutch oven or large heavy saucepan, lightly brown ground beef. Drain off excess fat. Stir in tomatoes, tomato sauce, water, vegetables, onion soup mix and sugar. Bring to boiling. Reduce heat. Cover and simmer 20 minutes or more.
Brown ground beef with bell pepper, onion, chili powder, salt and pepper. Drain grease; add tomato sauce. Pour mixture into a large casserole. Put a layer of cheese over the whole mixture. Over this, add the potatoes and seal around the edges. Sprinkle paprika over potatoes. Bake in 375° oven for 20 minutes.
Soak beans overnight. In the morning parboil them for 10 minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander. Dice rind of salt pork in 1-inch squares. Cut in half. Put half in bean pot (bottom). Put beans in pot. Put rest of pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300° oven for 6 hours. Add more water when needed. Uncover for last half hour.
Mix all ingredients together. Cook on 300° for approximately 15 minutes and turn up to 350° for approximately 30 minutes. Makes 2 pies.
Combine first 8 ingredients in top of double boiler. Place over hot (not boiling) water. Stir with a wire whisk until well blended. Add butter, 1 T at a time, stirring constantly with wire whisk until butter melts. Continue whisking until sauce is thickened. Serve over seafood, beef or vegetables.
Cook sausage and hamburger together. Add onions. Use potato masher to break up lumps. Add mustard, Tabasco, salt, pepper and liver pudding. Put vinegar in last, just before you take it off stove.
Brown ground beef (drain), put in crockpot & add cheese. Stir until melted. Add relish. Cook for 1 hour on low.
Preheat oven to 350°. Grease and flour muffin pans or line with paper. Mix sugar, egg and butter. In separate bowl, combine bananas and milk.
Melt butter in saucepan. Add onion, celery tops and parsley and saute. Stir flour into milk. Add milk mixture to onion mixture, slowly stirring until thickens. Pour over crabmeat seasoned with paprika and Worcestershire sauce. Stir together lightly. Chill slightly. Form into cakes and pat on more bread crumbs. Brown on each side in shortening in fry pan until golden brown.
Cook and drain broccoli and onion. Add stuffing. Put in 2-quart casserole. Dribble butter on top. Combine soups and spoon over broccoli; do not mix. Cover and bake in preheated 350° oven for 30 minutes. Remove cover and continue baking 15 minutes. Makes 6 to 8 servings.
Mix all ingredients except lemon juice and apples. Cook at medium temperature until bubbling. Remove from heat. Add lemon juice.
Cook oleo and onion until onion is clear. Add all other ingredients. Cook, uncovered, about 30 minutes at 350°.
Dissolve yeast in warm water. Combine the first 6 ingredients in given order. When lukewarm, add yeast and water. Stirring with a large spoon, add enough flour to make a firm dough, not stiff. Place in greased bowl and grease top of dough lightly with oil. Use right away or cover and put in refrigerator. Use within 4 days. Roll in shape; let rise in warm place 1 1/2 hours or until double in size. Bake at 400° for 8 to 10 minutes.
Cook potatoes until soft. Cool and peel. Dice potatoes, eggs and onion.
Mix milk, shortening, sugar and salt together. Let cool. Add yeast in warm milk and eggs and mix well. Add flour and knead well. Let rise 2 1/2 hours. Beat down and squeeze dough, through thumb and index fingers, making round balls. Put in greased round cake pans. Let rise 2 hours. Cook at 350° until brown. Turn onto foil. Let cool or serve hot.
Trim excess fat from ribs; cut ribs in serving size pieces, if large. In a large skillet, over medium heat, brown ribs in oil; discard drippings. Meanwhile, place onion and carrots in crock-pot. Add ribs. In a medium bowl, stir brown sugar, flour, dry mustard, salt and pepper until blended. Stir in water and vinegar until smooth. Pour over ribs. Push bay leaf into liquid. Cover and cook on high for 5 to 6 hours on low for 10 to 12 hours or until meat is very tender. Stir in lima beans. Immediately cover and cook on high for 20 to 30 minutes or until heated through. Remove bay leaf before serving. Serves 6.
Preheat oven to 325°. Beat together sugar, egg substitute, liqueur and melted margarine until blended.
Combine all ingredients in blender; process until smooth. Store in refrigerator until ready to use. Makes 1 1/4 cups.
Stew chicken breasts; remove meat. Save liquid. (Use boneless chicken breasts and canned broth.) Mix stuffing with melted margarine. Put 1/2 of stuffing in bottom of dish. Distribute chicken breasts over crumbs. Dilute soups with broth. Mix and pour over chicken. Put remaining stuffing on top. Bake 30 minutes at 350° in a 9 x 13-inch pan. Serves 6.
Mix together and pour over beef (cut in small cubes). Stir together. Bake at 325° for 3 hours, covered. Served with rice.
Cook rotini according to package direction. Drain and rinse in cold water. Drain well! Place in bowl; add cucumber and onion. Combine remaining ingredients in blender or jar with tight-fitting lid; mix well. Pour over rotini mixture and toss to coat. Cover and refrigerate for at least an hour before serving. Yield: 4 servings.
Saute the onion in oil. Add tomato sauce and potatoes. When cooked half way, add green pepper (cut up) and the cut up zucchini. Let cook on low for about 1 hour or until zucchini is tender.
Combine first five ingredients in a large mixing bowl, beat well. Stir in pecans and poppy seed. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan and cool on a wire rack. Yields 1 loaf.
Beat butter and sugar until smooth. Add eggs and beat until smooth. Add flour. Refrigerate overnight. Roll out small amounts at a time; cut with cookie cutters. Decorate and bake at 350° for 9 minutes.
Heat oil in large skillet. Brown pork chops on both sides over medium heat. Add basil, onions and orange juice. Cover and simmer for 10 minutes or until chops are cooked through.
Mix the Hidden Valley mix and the cream cheese together. Drain olives and chilies (chop or slice); then add to cream cheese with chopped onions. Spread over flour tortilla shells (5 or 6) and roll up. Cut with a sharp knife and chill until ready to serve.
Dissolve gelatin in boiling water. Add ice cream, stirring until well blended. Stir in pineapple and pecans. Pour mixture into an 8-inch square pan and freeze until firm. Cut into squares to serve.
Cut chicken in small pieces, add chicken broth, soup and vegetables. Mix flour, milk and melted butter together and pour into casserole dish. Pour the chicken mixture on top and cook for 35 minutes at 400 degrees.
Combine first 5 ingredients; marinate for at least 2 hours. Broil on hot grill 5 minutes per side.
Combine pumpkin, brown sugar, salt and spices. Stir ice cream to soften, then fold into pumpkin mixture. Spoon into graham cracker crust. Freeze firm. Garnish with pecans.
Combine beans and seasoning mix; spread bean mixture evenly in a 12-inch pie pan or foil pizza pan. Layer remaining ingredients in order listed. Serve with large corn chips.
Mix all ingredients by hand. Pour into greased 9 x 13-inch pan and bake at 350° for 45 minutes.
Place first 4 ingredients in large mixing bowl and beat 3 minutes. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan. Bake at 325° for 45 minutes or until it tests done. Cool 15 minutes in pan. Turn out on serving plate. Glaze with vanilla icing.
Brown chops in skillet. Combine potatoes with soup and milk. Mix thoroughly; pour into buttered casserole. Place chops on top and cover. Bake at 350° for 1 hour and 30 minutes.
Grind together first 3 ingredients. Add sugar and salt. Simmer 30 minutes. Stir in vinegar and remaining ingredients. Cook 40 minutes, until thick, stirring often. Remove gauze bag. Fill five 6 1/2 pint sterilized jars.
Whip together	potatoes, cream cheese, milk, egg and margarine until smooth. Season to taste with salt and pepper. Fold in 1/2 cup	French fried onion. Spread potato mixture over bottom and up sides of a buttered 8 x 12-inch baking dish to form shell. Bake	uncovered at 350° for 25 to 30 minutes. Arrange hot broccoli spears in potato shell; sprinkle with cheese and remaining onions. Bake uncovered 5 minutes longer. Makes 8 servings.
Beat sugar, oil and eggs until blended. Add flour, soda, cinnamon and salt mixture gradually. Stir in vanilla, apples and nuts. Spread in 9 x 13-inch oiled baking dish. Bake at 350° for 40 minutes or until it pulls from the sides of pan. Spread with Maple Frosting while cake is still warm. May be topped with additional nuts.
Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 or 3 Tbsp cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all of these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.
Layer in order given, in two 9-inch pie pans. Bake 15 minutes at 350°, or until bubbly.
Combine first 5 ingredients in large saucepan. Cover and cook 15 minutes until tender. Melt butter in Dutch oven. Add flour and stir until smooth. Gradually stir in milk. Cook over medium heat. Stir until thickened and bubbly. Gradually stir in vegetable mixture, soy sauce, chicken and cheese. Cook until cheese is melted and thoroughly heated. Makes 2 1/2 quarts.
Roll out dough about 1/8-inch thick. Cut dough in small squares. Make a cut with knife in center and draw one end of square through this to make a bow. Fry in deep fat. Drain on absorbent paper and cool. Dust with powdered sugar.
Cream shortening and sugar; add egg yolks, one at a time, beating after every addition. Dissolve chocolate in boiling water; cool slightly and add to egg mixture. Sift flour, salt and soda together. Add to egg mixture alternately with buttermilk. Mix well and add vanilla. Beat egg whites until stiff and fold into batter. Pour into 3 greased cake pans. Bake at 350° for 25 minutes or until done; check with toothpick or if it springs back when touched. Frost with Cream Cheese Frosting.
In a 1 1/2-quart saucepan, stir soup, sour cream and mustard. Heat good, stirring occasionally. Stir in broccoli flowerets. Heat and spoon in baked potatoes.
Mix first 2 ingredients together. Drain fruit cocktail good before adding to mixture. Add rest of ingredients and pour into bowl. Decorate top with drained maraschino cherries.
Combine egg, molasses, sugar, butter or margarine, lemon rind and lemon juice in a large mixing bowl, beating well. Combine flour, baking powder, soda and salt; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans. Spoon batter in a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan, and bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and let cook completely. Yields 1 loaf.
Cook chicken until tender; take off bone and cut into small pieces. Melt butter and pour over crumbs. Put half of crumbs into baking dish, then add chicken. Mix soup mixture with 2 cans of chicken broth. Pour over chicken and top with remaining crumbs. Bake at 350° for about 30 minutes.
Bake in loaf pan for 45 minutes or until done at 350°. Nuts can be added.
Combine crumbs and butter. Put in 9-inch spring-form pan. Bake at 350° for 10 minutes.
Place carrots in casserole dish. Sprinkle brown sugar, salt and onions over carrots. Dot with margarine or butter. Cover tightly and bake in oven set at 350° for 30 minutes, or until tender. Yields 6 servings.
Heat oil in large skillet. Add vegetables; season. Cover. Simmer 30 minutes or until tender. Serves 8.
Mix lettuce, cheese, onion, tomatoes and cooled browned hamburger. Mix taco seasoning and Miracle Whip together. Mix with rest of salad. Just before serving cover salad with broken Doritos chips.
Combine first 6 ingredients. Place chops or roast in large clear plastic bag. Pour in marinade and close bag tightly. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Remove roast, place on rack in shallow roasting pan. Roast, uncovered, at 325° for 3 hours. Baste with marinade. If using chops, bake for 1 to 1 1/2 hours or cook on charcoal grill 10 minutes each side.
Prepare and bake cake mix according to package directions in a 10 x 14-inch or 9 x 13-inch pan. Prepare pudding according to package directions and refrigerate 5 to 10 minutes. Whip cream cheese until smooth. Slowly add instant pudding and whip until smooth. Add whipped topping and whip until very well blended. Place pineapple over cooled cake. Top with cream cheese pudding mixture. Spread coconut over mixture. Top with chopped nuts.
Preheat oven to 350°. Blend cake mix, oil and eggs. Stir in chocolate chips. Drop from teaspoon onto ungreased cookie sheet. If desired, top each cookie with a pecan half. Bake at 350° for 10 to 12 minutes, until cookie tests done with a toothpick. Cool on cookie sheet about 1 minute, then remove to rack to finish cooling. Makes about 4 to 5 dozen 2 1/2-inch cookies.
Clean the trout, removing the heads and washing the inner cavity thoroughly. Mix the salt and pepper with the flour. Salt and pepper the cavity and dredge the inside and outside in the flour mixture.
Heat Velveeta cheese, milk and picante sauce over low heat; stir until sauce is smooth. Serve with tortilla chips, corn chips or fresh vegetables.
Preheat oven to 350°. Using one end of the stick of butter or margarine grease the sides and bottom of 13 x 9-inch pan. Peel, core and slice the apples and distribute evenly in the pan. Sprinkle the sugar/cinnamon mixture over the apples. Using your hand, sprinkle the dry cake mix evenly over the entire pan, covering the apples (you should use 1/2 to 3/4 of the cake mix). Using the remaining butter or margarine dot the top of the cake mix. Bake 45 to 60 minutes until top is browned.
Brown meat in large saucepan over medium-high heat for 5 minutes. Stir in onion and cook for 5 minutes, until tender. Drain off excess fat. Add all cans of vegetables, beans, seasoning, salt and pepper. Stir and reduce heat to low. Cover and simmer for 20 to 30 minutes, until heated through. Makes 4 servings.
Combine all ingredients together and mix in 1 cup cranberries. Bake at 325° for 60 to 65 minutes.
Combine honey, orange peel, dill weed and orange juice. Stir until well combined. Cover and chill until serving time. Serve with fresh vegetables. Makes 1 cup.
Mix well and pat into an unbaked pie shell. Sprinkle with salt and pepper. Dot with margarine. Top with pie crust. Seal well and bake at 350°. Slice as pie wedges and serve with catsup.
Saute ham, onion and hot pepper sauce in oil over medium heat for 3 to 5 minutes, stirring frequently, until onions are soft, but not browned. Combine black-eyed peas, ham mixture and rice, then heat. Garnish with thin slices of ham and greens.
Add cream of tartar to egg whites before beating. Then beat until whites form peaks, but not too dry. Gradually add sugar, then the flour. Place the batter in an angel food cake pan. Bake at 300° for 30 minutes. Increase the temperature to 325° and bake for 15 additional minutes.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Makes 24 treats (2 x 2-inch).
Mix dry ingredients. Add vinegar; mix well. (I use old fashioned eggbeater.) Beat in eggs. Add oil. Mix well.
Preheat oven to 350°. Cube potatoes, cooked until tender. Drain. Make cheese sauce as follows: Melt butter or margarine in saucepan; add flour and stir to a smooth paste. Add scalded milk, slat, pepper and cheese. Stir until cheese is melted. Pour over cooked potatoes and bake at 350° for 45 minutes. This can also be made in an electric skillet.
For syrup, cook over medium heat approximately 5 minutes. Test the thickness of the syrup by putting small amount of the mixture in cold water to form soft ball. Remove from heat. Add nuts. Stir the nuts until well coated. Lay out on aluminum foil to set. Cool. Store in an attractive container, these make a wonderful hostess gift during the holidays.