HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix boiling water, 1/2 cup sugar and salt with butter. Cool to lukewarm. Soften yeast in 1/4 cup warm water and add 1 teaspoon sugar to yeast. Stir yeast mixture into water and sugar and salt mixture. Add eggs and mix well. Add flour and beat thoroughly. Brush top with some melted butter. Cover tightly and store in refrigerator until next day. Roll out and allow to raise until doubled. Bake at 450° for 15 to 20 minutes.
Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator. Yields about 1 1/2 cups.
Mix noodles, tuna, mushrooms, pimentos, sour cream, milk, salt and pepper in 2-quart container. Cover loosely and microwave on Medium (50%) for 10 minutes; stir. Mix bread crumbs, cheese and margarine. Sprinkle evenly over tuna mixture. Microwave uncovered 4 to 7 minutes longer or until hot and bubbly. Sprinkle with parsley.
Brown ground beef. Add salt and pepper to taste. Heat the baked beans while beef is browning. After beef browns, drain the excess water then combine the beef and beans together in a casserole dish. Bake for about 20 minutes.
Cream the sugar and butter; mix in flour and salt. Press 3/4 of mixture into an ungreased 9 x 13-inch pan. Warm jam in microwave and spread over base. Sprinkle remaining crumb mixture on top. Bake 40 minutes at 350°.
Combine beef, onion, garlic, salt, pepper and olive oil in large oven pan. Toss to coat meat evenly and brown, uncovered, in hot oven (400°). Add broth, water and Italian seasoning. Cover; cook 1 hour until meat is almost tender. Stir in tomatoes, beans, olives, carrots and macaroni. Sprinkle zucchini on top. Cover; return to oven for 40 to 45 minutes longer until macaroni is tender. Makes about 3 1/2 quarts.
Combine ingredients. Drop on	ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbrown, or they will become tough. If desired, split	biscuits open and use for shortcakes.
Preheat oven to 350°. Grease and flour 2 loaf pans. Beat together eggs, sugar, oil, bananas, vanilla and syrup. Add dry ingredients and mix well. Bake 1 hour and 5 minutes.
*Or use dry milk add add to the dry ingredients. Add the 2 cups liquid to the water.
Combine crabmeat, 1 cup of bread crumbs, green pepper, parsley, chives and egg in a lightly greased 2-quart baking dish. Combine mayonnaise and next 6 ingredients; stir into crabmeat mixture. Combine butter and remaining bread crumbs; sprinkle on top. Bake at 375° for 35 minutes or until thoroughly heated.
Mix sugar and flour together. Add eggs and mix well. Add milk, melted butter and vanilla. Grease and flour Pyrex pie dish. Pour mixture in. Cook at 350° for 30 minutes.
Allow ice cream to soften. Mix ice cream, whipped cream and Slim Fast mix (for chocolate flavoring) until thoroughly mixed, and then spread mixture into pie crust. Place in freezer at least 4 hours.
Mix ham, oats, onions, eggs and milk and shape in 1 1/2-inch balls. Place sauerkraut, applesauce and caraway seed in bottom of casserole dish or 8-inch square pan. Place ham rolls on top of kraut mixture. Bake at 325° for 45 minutes.
Mix wine, 1/2 cup lemon juice, 1 tablespoon olive oil, half of minced garlic, 1/2 tablespoon oregano and 1/2 tablespoon rosemary in small bowl. Place lamb in large glass baking pan. Pour wine mixture over. Cover and refrigerate lamb overnight, turning occasionally. Cook potatoes in large pot of boiling, salted water for 10 minutes. Drain and cool. Cut potatoes crosswise in half.
Mix cake mix, peanut butter, eggs and water. Add remainder of cake mix. Mixture is really thick. Take 2/3 of mixture and place in a spring-form cake pan. Bake 15 to 20 minutes at 375°. Let it cool. Cover with 2 quarts vanilla ice cream that has thawed. Layer top with your choice of toppings (cherries, hot fudge, nuts). Place in freezer to set.
Combine all ingredients, except English peas. Cook over medium heat for 15 minutes. Add peas and simmer another 5 minutes.
In a large nonstick skillet or a wok, heat oil over medium heat. Add collards and garlic. Saute, stirring constantly until collards are just wilted, about 4 minutes. Add scallions just before collards are finished cooking. Serve hot. Sprinkle with Feta cheese. Serves 4.
Cream butter and sugar. Add egg yolks, flour, milk and lemon. Fold in egg whites (beaten). Put in well-greased and floured custard cups. Bake in 1/2 inch water for 45 minutes at 350°.
Drain all fruits thoroughly. Add marshmallows. Mix with sour cream and refrigerate overnight.
Beat ingredients 4 minutes at medium speed. Put half of dough in greased angel food cake pan. Mix 5 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle half on dough and swirl. Put on rest of dough; sprinkle other half of sugar and cinnamon mixture and swirl. Bake 1 hour at 350°. Let stand 1 hour before cutting.
Mix meal, baking powder, salt and soda with the cracklins'. Add eggs and clabber; stir until mixed. Pour in a greased pan and bake in a hot oven until done.
Using 2 forks, roll bread strips in milk, coating all sides. Roll in coconut. Place on well-greased baking sheet and bake at 375° for 8 to 10 minutes. Remove at once from baking sheet. Serves 24.
Crumble sausage and mix all ingredients; form into small balls. Freeze. Remove from freezer and cook immediately for 30 to 40 minutes at 350°.
Use any multiples of this combination for the amount you need. Mix. Roll thin onto floured surface. Partially dry; cut into strips. Turn cut noodles over and finish drying. Do not use salt in dough for light, tender noodles.
Cut squash into 1/4 inch crosswise slices. Cook in boiling water for 3 minutes and drain (dry). Heat butter and cook onion until soft. Add the dill seed, salt and pepper. Cook 1 minute. Add squash and cook for 3 minutes. Remove from heat and stir in the rest of the ingredients. Serve. Serves 4 to 6.
Boil and debone chicken. Place in a 9 x 13-inch casserole dish. Mix soup and water and pour over chicken. Mix together flour, buttermilk and melted margarine. Pour this batter over chicken mixture. Add chicken broth over batter. Do not stir. Bake at 350° for about 1 hour (crust rises to top and is golden brown).
Mix Brie, butter, flour, cayenne pepper and seasoning salt well. Separate into long rolls wrapped in wax paper. Refrigerate until firm; cut in 1/8 to 1/4-inch thick slices. Sprinkle with sesame seed. Bake on sheets at 400° for 8 to 10 minutes; cool and store in airtight containers.
Thaw and spread out hash browns into a 9 x 13-inch baking pan, sprayed with cooking spray. Mix remaining ingredients, except for corn flakes or crackers. Pour mixture over hash browns; top with crumbled corn flakes or crackers. Bake at 350° for 1 hour.
Mix all ingredients. Spread on rye squares. Sprinkle with paprika. Broil ever so slightly, just enough to melt. Serve hot.
Place chicken in greased dish and cover with cheese. Mix can of soup with milk; pour over chicken and cheese. Sprinkle dry dressing mix over all. Pour melted butter on top. Bake at 350° for 1 hour.
Combine zucchini, onions and butter; simmer for 10 minutes. Add spices to zucchini. Combine eggs and cheese; add to zucchini. Press rolls into 9 x 13-inch pan. Spread with mustard. Pour zucchini mixture over rolls. Bake at 370° for 18 to 20 minutes. Cover with foil the last 10 minutes.
In a deep porcelain or glass baking dish, put the cup of sugar over unsweetened rhubarb or berries and stir to cover all. Mix remaining ingredients and just pour over mixture in baking dish and spread on top of fruit. Bake at 350° for 45 minutes. Serve hot topped with cream. Makes 4 to 6 servings.
Grease cookie sheet. Pat crescent rolls out and bake at 350° until brown. Let cool completely.
Put meal, sugar, salt, water and margarine in large saucepan. Boil until thickened. Add eggs and milk. Take off burner and add baking powder. Stir well. Pour in greased pan and bake at 350 degrees for approximately 40 minutes.
Blend flour, margarine and sugar. Take out 1/2 cup of mixture. To the rest, add buttermilk, soda, egg and vanilla. Blend well. Pour into greased and floured cake pan. Sprinkle topping over the batter and bake in 350° oven for 30 minutes.
Mix together. Put into greased floured pan. Let stand about 1 hour. Bake in a slow oven about 40 minutes to an hour.
Spray a 9 x 13-inch pan. Preheat oven to 325°. Combine all ingredients, except cake mix, butter and nuts. Mix well. Pour mixture into pan. Sprinkle with dry cake mix; drizzle with melted butter. Cover with chopped nuts. Bake 1 hour.
If desired, coat inside of a slow cooker with nonstick spray. In slow cooker, place ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours or until rice and onion are tender, stirring occasionally if possible. If desired, sprinkle with paprika before serving. Serve with sliced beets or tomatoes and a relish plate.
Place all in crock-pot and cook 3 hours or longer. Serve over rice or rolls.
Combine all ingredients and put into pie pan. Cook for 45 minutes at 300°. Top with whipped cream (if desired).
Mix lemonade, Eagle Brand milk and Cool Whip. Pour in pie crust and chill.
Mix jello and 2 cups hot water until jello is dissolved. Put in refrigerator until it starts to set up. Add mayonnaise and cranberry sauce; beat well with electric mixer. Keep refrigerated. Very good.
Blend all ingredients in order and chill. Serve in chilled soup dishes. Size of avocado controls consistency. Add more stock if needed for desired consistency. Serves 4 to 6.
Cook lentils and add all but last 4 ingredients in 4 cups of water for 30 minutes. Drain lentils well. Remove bay leaf, garlic and thyme. Keep lentils warm and whisk together last 4 ingredients. Add lentils to dressing and serve warm. Serves 4 to 6.
In a large mixing bowl, mix the flour, sugar and salt. Cut in the cream cheese and butter until it has a corn meal consistency. Stir in the sour cream until pastry holds together. Form into a ball. Wrap and refrigerate for about 1 hour. Roll out on floured surface and cut into 3-inch rounds. Place preserves on bottom half. Moisten edges and fold over. Press edges with a fork to seal. Prick the top with fork and bake at 325°.
Wash and remove stem ends and cut tomatoes into quarters. Mix all but vinegar, sugar and salt into an 8 to 10-quart pot. Bring to boil and cook 45 minutes. Stir occasionally. Put tomato mixture through food mill or coarse sieve. Add vinegar, sugar and salt and return to boil. Simmer 30 minutes or until mixture is desired consistency. Pour hot tomato sauce into hot canning jars (1-pint size), leaving 1/2-inch headspace. Put on lids. Process for 10 minutes in boiling water bath.
In small bowl, stir together cornstarch, broth, soy sauce and ginger until smooth; set aside. In 10-inch skillet or wok over medium-high heat in 1 tablespoon hot oil, stir-fry half of the chicken until browned. Remove and set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet in remaining 1 tablespoon hot oil, stir-fry vegetables and garlic until vegetables are tender-crisp. Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice.
In a 9 x 13-inch pan (greased), "dump" pie filling mixed with spices and pecans. Top with dry cake mix. Add crushed pineapple and top with remaining nuts. Add more cinnamon and brown sugar. Cut in butter. Bake at 350° for 1 hour.
Preheat oven to 350°. Spray 8 x 4 x 2-inch loaf pan and lightly flour bottom of pan.
Heat oil, honey and vanilla in saucepan until warm. Mix all ingredients in a large bowl. Pour honey mixture over dry ingredients until all is coated (okay to use hands to mix). Spread granola on shallow greased pans. Bake at 250° for 1 hour or at 350° for 30 minutes. Stir occasionally. Store in airtight containers or Baggies.
Cook squash until tender; drain. Fill casserole with layers of squash, onions and cheese. Sprinkle with salt and pepper on each layer. Dot with butter and cover. Bake at 350° for 30 minutes.
Peel and cube potatoes. Boil until just done and drain. In large mixing bowl, mix potatoes, shredded cheese, mayonnaise and peppers. Use just enough mayonnaise to make mixture thick (not creamy). Spoon into oblong baking dish (spray with Pam). Cook at 350° for 45 minutes until golden brown on top.
In a large skillet, saute sliced onion and bacon to golden brown. Mix the tomato paste and saute for 5 more minutes. Add stew meat and sweet Hungarian paprika. Cook slowly in meat juices for 15 minutes. Add caraway seed and lemon zest. Cover skillet and cook until meat is tender. Before serving, mix in sour cream. Serve over egg noodles.
Preheat oven to 350°. Drain pineapple, reserving liquid; halve slices. Melt 1/2 stick butter and brown sugar slowly in skillet. Beat eggs, add sugar and butter. Blend alternately, the juice and flour with the beaten eggs and sugar. Place pineapple in melted sugar and butter. Maraschino cherries (halved) may be place in hole of pineapple rings. Chopped nuts can be used also. Pour batter over the mixture and bake 30 to 40 minutes. Servings: 8.
Combine all ingredients except tea bags in large pot. Bring mixture to boil; boil 4 to 5 minutes. Add tea bags and let sit 10 minutes. Remove tea bags, cloves and cinnamon. Serve hot.
Mix ingredients. Bake for 1 hour at 350°. Serves 4 to 6.
Use dough hooks for this recipe. Put yeast in lukewarm water with 2 teaspoons sugar in a lukewarm bowl. Leave set 15 to 20 minutes. Scald milk. Beat eggs well, then add eggs to cooled milk mixture. In mixing bowl, put sugar, oleo, salt, nutmeg, cinnamon and vanilla. Cream mixture well. Add warm milk mixture. Beat well. Add yeast. Beat well. Add sifted flour, 1 cup at a time. Put in well-greased large bowl. Let rise overnight in refrigerator.
Cream shortening and sugar; add eggs and beat well. Add buttermilk and dry ingredients and vanilla. Bake at 350° for 30 to 35 minutes.
Mix together and pack into greased ring mold. Chill; unmold and serve with crackers.
Saute onion in butter. Then set aside to cool. Beat and mix eggs, sour cream, salt and cheese. Pour all these ingredients in pie shell. Crumble crisp bacon on top.
Combine Bisquick and cheese. Add milk and eggs (just enough to moisten). Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 55 minutes or until done. Remove from oven. Let cool 5 minutes. Remove from pan. Best served warm.
Boil water and sugar for 5 minutes. Cool. Add remaining ingredients to sugar-water and mix well. Put in freezer. Stir every 8 hours.
Mix well by hand. Bake at 400° for 20 minutes. Let stand for 2 hours.
Marinate beef in mixture of oil, cornstarch, soy sauce, salt and pepper for about an hour. Brown beef in wok or frypan. When browned, push beef to wok ledge. Wok onions and peppers in a small amount of oil until onions are browned. Mix cornstarch and water and add to vegetables. Return beef to wok. Cover and cook until desired tenderness. Serve over rice.
Beat egg yolks and combine with tuna fish. Stir in onion flakes, mustard and pepper. Mix well. Beat egg whites with salt until stiff; fold into tuna mixture. Bake in preheated 450° oven 20 minutes.
Cut veal cutlets into 5-inch pieces. Sprinkle each piece of veal with a little sage. Place a piece of Prosciutto on each piece of veal and secure with a toothpick. Heat oil and 1 tablespoon butter in skillet on high heat. When hot, cook veal for a few minutes on each side until the veal is well browned. Add water to pan and scrape bottom, making a gravy. Add the rest of the butter and parsley; mix well over low heat. Pour gravy over veal and serve immediately. Makes 6 servings.
Beat eggs, sugar, syrup and vanilla. Add the pecans. Pour into pie shell. Dot with butter. Bake 30 to 40 minutes at 375° or until almost set.
Mix mustard, oil, garlic powder and Italian seasoning in a large plastic bag. Add chicken and shake to coat. Bake in a preheated 375° oven for 25 minutes or until done. Makes 4 servings.
Brown the onion; add meat and spices. When fully cooked, cut tomatoes in small pieces and add. Cover with water and simmer until it's well cooked. Add to spaghetti and stir. Garnish with cabbage and green onions.
Add the sugar and salt to milk and shortening, cool to lukewarm. Add softened yeast and eggs to the milk. Add enough flour to make a soft batter and then add enough to make a soft dough. Turn on a lightly floured board and knead until right consistency. Place in a greased pan and turn over. Let rise until doubled, punch down and let rise again. Make dough into rolls.
Sprinkle salt and meat tenderizer. Rub all over the roast. Mix sugar, salt, garlic pepper, cooking wine, catsup, food coloring and Accent all together in a bowl large enough to hold roast, covered. Put roast to marinate and refrigerate 24 hours, turning occasionally. Cook on a broiler pan on a rack, uncovered. Bake in 350° oven. Use meat thermometer when beginning cooking to ensure doneness.
Peel eggplant, shred	and place in 8-quart saucepan. Add tomatoes, sauce and paste; simmer about 30 minutes. Add prepared sauce, sugar, Italian seasoning and parsley flakes. Cover and simmer 1 hour. In a heavy skillet, saute chopped onion in olive oil. Add ground beef and garlic salt; brown. Add to	sauce;	cover and simmer 1 1/2 hours. Add mushrooms and wine, if desired, the last 30 minutes of cooking time. Serve over vermicelli, thin spaghetti or pasta of your choice, cooked by package directions. Serves 8 to 12. Unused sauce and cooked pasta may be frozen separately for later use.
Sift together flour, sugar, salt, baking powder and nutmeg. Beat together slightly cooking oil, milk and egg. Stir all together with a fork until thoroughly mixed. Drop by teaspoon into hot fat. Drain and roll in sugar and cinnamon mixture.
Set oven at 425°. Combine flour, salt and baking powder. Cut in butter with a potato masher (works best) or fork, leaving little cubes in the flour mixture. Break egg into 1 cup measure, fill cup with milk and beat together. Pat out on floured board, cut in size desired (a regular drinking glass works well). Place biscuits on ungreased cookie sheet, touching each other. Bake until golden (15 minutes or so, I think.)
Mix all ingredients, except tomatoes and tomato sauce, in a 3 to 4-quart slow cooker. Cover and cook on low heat setting for 8 to 10 hours. Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through. Makes 8 (1-cup) servings.
Mix cake mix, 1 egg and butter. Put into 9 x 13-inch pan. Mix cream cheese, 2 eggs, vanilla and confectioners sugar. Pour over base. Bake at 350° for 35 minutes. Do not overcook. Cool and cut into bars.
Brown hamburger and onions, then place 3 cups cabbage in well-buttered casserole dish. Add hamburger and onions. Place remaining cabbage on top. Pour tomato soup over all. Bake in 350° oven for 1 1/2 hours in covered casserole dish.
In a greased casserole dish (9x13) cube bread pieces. Spread crumbled sausage and cheese over the bread pieces. In a separate bowl combine the eggs, cream, mustard and salt and pepper together. Mix well. Pour egg mixture over the bread, sausage and cheese in the casserole dish. Let this sit overnight in the refrigerator. Bake at 350 degrees for 1 - 1 1/2 hours. Enjoy with fresh fruit.
Mix cake mix, eggs and butter and pour in greased and floured cake pan. Mix cream cheese, eggs, powdered sugar and pecans. Pour over cake mixture. Bake at 325° until done, 30 to 35 minutes.
Boil 1 cup water and dissolve Jell-O in it. Add tomato juice and cool until it begins to thicken. Add remaining ingredients and pour into molds. Serve on lettuce leaves with Ranch dressing. Double for larger recipe.
Place sauce, vegetables, peas and water in large skillet. Cover and simmer 10 minutes until tender. Stir in cheese. Spoon over pasta.
Mix juice, water and sugar in saucepan. Tie spices in small cheesecloth bag and to liquid, add, boil and stir and allow to stand over very low heat for 10 minutes. Remove spice bag. Bring again to boil. Serve hot. Makes 4 servings.
Cream together sugar, oil, eggs and vanilla. Mix flour, salt, soda and cinnamon; add to creamed mixture. Then add apples and nuts; mix well. Pour into loaf pans and bake 1 hour at 325°. Makes 2 loaves.
Cut off the top stems; hand wash the okra, discarding any that are dry and woody. If the okras are large, cut on a diagonal into 1-inch lengths. If they are small, leave them whole. Dip in the beaten egg and roll or shake in cornmeal seasoned with salt and pepper. Fry in hot oil or bacon fat until golden brown. Makes 6 servings.
Slice all vegetables and boil until you can run them through a sieve. Add honey and salt. Mix well and pour into canning jars. Process for 20 minutes in a boiling water bath.
Heat oven to 375°. Mix thoroughly shortening, butter, sugar, eggs and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.
In shallow bowl, combine bread crumbs, cheese, oregano, salt and pepper. Pound cutlets very thin. Dip cutlets in egg and coat with bread crumbs. Fry in 1/3 cup oil, adding oil as necessary. Keep warm in 150° oven.
In small bowl, mix cream cheese, milk, parsley, onions and nuts. Spread thin layer on boiled ham slices. With cheese side up and beginning at short side, roll up each slice. Chill several hours until firm. Cut rolls with a sharp knife into 1/2-inch slices. To hold and make easier to eat, put a toothpick through each one. Arrange on party tray. Garnish with white grapes or bowl of olives. This makes 80 small slices.
Mix together in a large saucepan. Cook on medium heat until cabbage is tender. Very low in calories. Eat as much as you like.
Pour sugar over pears and let set few hours or overnight. Cook slowly until syrup is thickened. Pour into jars and seal.
Dissolve jello and candies in boiling water. Stir in applesauce, lemon juice and salt. Chill until set. Fold in pecans and pour into 8 x 8-inch pan.
Mix and cook all of these ingredients together over hot water. Work them into a smooth paste and whip them until fluffy. Serve the fondue at once. Goes great with melba toast. Makes about 6 servings.
Peel and quarter the pineapple. Grate two quarters of pineapple on a large grater with tear drop shaped holes. Set aside. Cut remaining 2 quarters into large chunks (1/2 inch by 1 1/2 inch wedges). Set aside. Prepare strawberries. If frozen, thaw and drain berries and save juice. If fresh, rinse and pat dry. Shortly before serving, combine sugar, lemon juice and orange juice (strawberry juice if frozen berries used) in punch bowl. Stir to dissolve sugar. Add champagne and soda. Carefully place ice in punch bowl, then stir in grated pineapple wedges and strawberries.
In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package and stir to blend; reserve.
Arrange chops in single layer in a shallow baking dish; sprinkle with salt. Place an onion slice, then a lemon slice on top of each. Stir brown sugar into chili sauce in a small bowl; spoon over chops. Bake, covered, at 350° for 1 hour. Uncover; bake an additional 15 minutes, or until chops are tender.
Spread pecans on bottom of a 9 x 13-inch pan sprayed with Pam. Layer coconut on top of nuts. Prepare cake mix according to package directions and pour over coconut. Melt margarine and cream cheese together over low heat. Pour in confectioners sugar and stir until smooth. Pour over cake mix. Bake at 350° for 45 minutes.
Boil meat and vegetables just until done; drain. Combine soup, milk and seasonings. Pour over meat mixture and mix. Pour into pie crust. Cover with second pie crust and pinch edges. Bake at 450° for about 15 to 20 minutes, until crust is golden brown. Let set for 20 minutes before slicing.
Using electric mixer on low, mix 1 quart milk, eggs and sugar, adding other ingredients and pour in a 1 1/2-gallon electric ice cream freezer. Fruit of your choice may be added before freezing. Peach is our favorite. Makes 1 gallon.