HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in water. Add sugar, salt, then shortening. Immediately add about 1/2 of the flour at one time. Stir well, then gradually add rest of the flour. When you can no longer stir, knead flour in until dough doesn't stick to fingers. Knead a few minutes more and turn in greased bowl. Let rise until double in size. Punch down and make into rolls or loaves. Turn rolls in melted greased pans. Let rise again and bake at 350° for 30 minutes. Bake a little longer for loaf.
Heat oil and garlic in a 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain.
Put Nabisco through chopper. Press in form. Keep a bit for the top. Beat sugar and butter like cake; add 1 egg at a time. Cover Nabiscos with sugar and butter, then well drained pineapple, pecans, whipped cream and the rest of the crumbs. Let stand 24 hours.
Beat eggs. Melt 1/4 stick margarine and add to eggs with salt, black pepper, garlic powder, Bisquick, Cheddar cheese and shredded zucchini. Grease pan or 2-quart casserole. Bake at 350° for 1 hour or until knife comes out clean.
Mix butter and sugar; beat to a cream. Add egg yolks and beat well. Add flour and alternate with milk. Beat egg whites separately. Fold into rest of mixture and pour into a 10 inch tube pan. Bake at 325° for 1 1/2 hours or until done.
Combine beef, milk, bread crumbs, salt, pepper and parsley. Brown beef and set aside. Add 2 tablespoons butter and saute onion, mushrooms and paprika. Sprinkle flour over mixture. Add bouillon slowly. Just before serving, pour in Worcestershire sauce and sour cream. Great served over egg noodles.
Grease two 9-inch layer pans; line bottom with waxed paper and grease again and set aside. Prepare cake mix according to package directions, using oil, eggs and juice drained from oranges. Stir in oranges and nuts. Spread evenly in prepared pans. Bake in preheated 325° oven for 25 minutes or until done. Cool pans on racks 10 minutes. Remove cakes from pans; peel off wax paper and continue to cool on racks. Place one layer on a serving plate and spread with 1/3 of the frosting. Add second layer and frost top and sides of cake. Makes 12 servings.
Place sugar, shortening and salt in large bowl. Add hot milk and stir to soften shortening. Cool; beat in eggs. Soften yeast in warm water. Stir into shortening mixture. Add 4 cups flour. Beat smooth. Add more flour, enough to make smooth, soft dough. Bake for 25 minutes at 400°. Makes 36 rolls.
Mix ground beef, onion, Worcestershire sauce and salt and pepper. Place in a casserole dish forming a ring around a glass drinking glass in the middle. Remove glass; arrange potatoes in center of ring. Place carrots around outer edge. Microwave covered, on Medium-high, for 25 minutes. Rotate if your oven has hot spots. Let stand for 5 minutes. Serves 4 to 6.
Mix oil, applesauce and sugar in one bowl. Blend all other ingredients in another bowl. Mix together and pour into a tube or loaf pan. Bake at 325° for 1 hour or until cake tests done.
Fry sausage and onion, drain well. Add cheese whiz and tomato paste. Spread on party rye bread. Bake at 350° until edges brown and cheese bubbles.
In large mixer bowl, cream shortening, sugar and eggs. Add rest of ingredients and beat until thoroughly mixed. Pour into greased 9 x 13-inch pan and bake at 350° for 35 minutes.
Beat cream cheese at medium speed with an electric mixer until smooth; gradually add milk, beating until light and fluffy. Stir in green onions. Cover and chill up to 2 days. Serve with crackers. Yields 2 1/2 cups.
Preheat oven to 325°. Cream	butter and Crisco until fluffy. Add sugar	and beat well. Add eggs, one at a time, beating well after each.	Add sour cream, flour and baking powder. Alternate with milk, beginning and ending with flour. Bake for 1	hour (check because it may need to bake 15 minutes longer). This cake should be put in a greased and floured tube pan.
Mix well and bake in a Pyrex dish (11 x 7-inch) at about 350° for 25 minutes.
Combine ingredients in large mixing bowl. Beat on low speed until all ingredients are moistened. Increase speed to medium and beat 1 minute. Spoon batter into a greased loaf pan. Bake at 350° for 1 hour and 10 minutes. Remove bread from pan and cool on a wire rack.
Cream butter or margarine and the 1/4 cup sugar thoroughly. Add egg yolk; beat until light and fluffy. Beat in chestnut puree and vanilla. Stir flour, salt and cinnamon together thoroughly; stir into creamed mixture. Roll into 2 1/2-inch long fingers, using a scant tablespoon dough for each finger. Dip one side of each finger in slightly beaten egg white, then in sugar. Place, sugar side up, on greased cookie sheet. Bake at 350° until lightly browned, about 20 minutes. Remove from cookie sheet while hot. Cool on wire rack. Dip one end of each cookie in melted chocolate. Place on waxed paper until chocolate hardens. Makes 30 cookies.
Mix sugar and flour. Heat oleo, cocoa, shortening and water until boils. Pour into flour and sugar. Add buttermilk, soda, eggs and vanilla. Bake at 400° for 20 minutes.
Mix ingredients. Makes thin batter. Pour into a 13 x 9 x 2-inch casserole dish. Bake at 425° for 30 to 35 minutes.
Mix egg yolks and condensed milk thoroughly! (Mix at least 15 minutes, the more the better.) Add lime juice a little at a time and mix thoroughly, the more the better. Pour into graham crust and chill for at least 24 hours. The more the better. The longer it is chilled, the better it slices. Eat. Keep what's left, if any, in the refrigerator.
Mix flour, confectioners sugar and margarine together with fork until small beads form. Press into a 13 x 9-inch pan.
Soften cheese in microwave; add sour cream and blend with mixer until smooth. Add onions.
Preheat oven to 350°. Mix flour, baking powder and sugar together. Using a fork, cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (I use an ice cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.
Melt butter in a heavy saucepan. Sprinkle herbs and flour over butter. Cook, stirring constantly, for 2 minutes. Add hot broth and stir briskly until thick and smooth. Turn off heat and blend in cream. Add salt and pepper to taste. This can be stored in refrigerator. Reheat gently. Do not boil. Yields 4 cups.
In a 13 x 9 1/2-inch pan, sift together flour, sugar, salt, soda and cocoa. Add vanilla, vinegar and salad oil. Pour water over mixture and blend with fork. Do not beat. Bake 35 to 45 minutes at 350°. This cake is moist and low in cholesterol.
Mix granulated sugar, chopped nuts, melted butter and cinnamon and set aside for topping.
In a Dutch oven, brown meat on both sides in hot oil; drain off fat. Stir together the soup, wine, garlic, bay leaf, allspice, salt and pepper; pour over meat. Add celery and carrot. Cover; simmer for 1/2 to 2 hours, or until meat is tender. Remove meat and vegetables to platter; keep warm. Combine 2 tablespoons cold water and cornstarch; stir into sauce in Dutch oven. Cook and stir until bubbly; cook and stir 2 minutes more. Spoon some sauce over meat. Pass remainder. Serves 8.
Cook squash and onions 5 minutes. Mix soup and sour cream, fold in squash and onions. Combine stuffing and butter. Spread half in baking dish. Spoon vegetables on top. Sprinkle stuffing over top. Bake at 350° for 25 to 30 minutes.
Place pie filling in 8 x 10-inch buttered baking dish. Combine flour, oats, sugar, salt and spices. Stir in nuts. Add butter and mix well. Spread on top of apple pie filling. Bake at 375° for 30 minutes. Serve warm topped with whipped cream.
Shake the flour around in a microwave cooking bag or Ziploc bag. Add fish. Add tomatoes, onion, basil, thyme and garlic. Tie a knot in the top of the bag (or "zip" the bag) and poke 6 ot 7 slits in the bag.
Combine beans and onions. Marinate in French dressing a few hours or overnight. Add lettuce broken into bite size pieces, grated cheese and corn chips broken into small pieces. Toss and serve.
Place hamburger in the bottom of a 9 x 13-inch pan. Place cheese on top, then the onion slices. Mix soups with a little milk, then pour over top. Cover with Tater Tots and bake for 1 hour at 350°. Serves 12.
Cream oleo and brown sugar until light and fluffy. Add eggs and prunes. Combine flour, soda, baking powder and spices; sift together. Add to creamed mixture alternately with buttermilk. Add oats and mix thoroughly. Bake in 2 oiled 9-inch cake pans at 375° for 25 minutes or oiled Bundt pan for 40 to 45 minutes. Pour icing over after punching holes with ice pick.
Mix brownie mix as directed on package. Place on a greased pizza pan and bake 15 to 20 minutes until done. Cool. Mix cream cheese and sugar until smooth. Fold in well drained pineapple. Spread over brownie crust. Top with fruit and nuts. Melt chocolate and butter, stirring until smooth. Drizzle over pizza. Chill.
In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-quart casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer. Makes 6 to 8 servings. Easy to double.
Stir Cool Whip and Eagle Brand milk up. Stir well, then add ReaLemon juice. Mix well and pour into a graham cracker or vanilla cookie crust. Chill.
Cream butter; add sugar and cream until light. Beat egg yolks slightly and add. Blend in flour. Form into 1-inch balls. Finely chop nuts. Dip balls into egg white (unbeaten), then nuts. Place on a greased cookie sheet and press fairly flat with a glass. Bake in a slow oven at 300° for 5 minutes. Remove from oven and press center down; bake 15 minutes longer. Cool and fill with jam. Makes 15 to 18 cookies.
Combine kraut, cheese and meat. Add mayonnaise to hold together. Spread on cocktail rye bread. Broil 3 to 4 minutes until cheese bubbles.
Mix all ingredients with spoon until well blended. Bake at 350° for 1 hour in a 9 x 9-inch pan or 35 minutes in a 9 x 13-inch pan.
Prepare Stove Top according to package. Take 2 tablespoonfuls of stuffing. Put on a slice of turkey and roll up. Place into an ovenproof baking dish and repeat with remaining stuffing and turkey. When all the turkey and stuffing have been put into the pan, pour gravy over the top. Bake at 350° until bubbly, about 35 minutes.
Cut cabbage in half. Slice as thin as possible to get long strips. Put in a bowl.
Alternate layers of chicken, noodles and stuffing. Place the chicken in a large casserole dish. Put sauce (a combination of soups plus the leftover broth from the cooked noodles). Manage to have enough sauce to cover each layer. When all is used, sprinkle grated cheese over the top of the dish. Put in the oven and bake at 350° for 20 to 30 minutes. "Very good and tasty! A big casserole!"
Mix soy sauce, water, sugar, garlic and ginger together. Saute chicken in oil, about 10 minutes. Remove chicken; drain oil. Return chicken to pan; pour sauce over the pieces. Bring to a boil, then cover. Simmer for 20 minutes, turning occasionally. Serve with sauce over rice.
Combine all ingredients. Beat for 3 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 55 to 65 minutes.
Combine cake and pudding mix. Add the eggs, oil, juice, Galliano and vodka. Beat on low speed for 1/2 minute. Beat on medium speed for 5 minutes, scraping bowl frequently. Pour into greased and floured 10-inch fluted tube pan. Bake at 350° for 45 minutes. Cool in pan 10 minutes; remove to rack and pour on glaze while cake is still warm.
In large plastic food storage bag, combine flour, salt, pepper and nutmeg. Shake to mix. Add rabbit pieces; shake to coat. Reserve excess flour mixture.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Mix first 7 ingredients. With pastry blender, cut in corn oil spread until mixture resembles coarse crumbs. Stir in bananas, apple juice, egg substitute, walnuts and vanilla just until flour is moistened. Spoon batter into pan. Bake 60 minutes. Cool bread on rack. Remove from pan. Makes 18 servings. Diabetics can indulge.
Mix all together in a large mouth gallon jar and fill with thinly sliced cucumbers and 2 sliced onions.
Mix all ingredients in a 5-quart ice cream pail. Freeze. Serve in tall glass mixed with 7-up or sour.
In a saucepan, cook onion in hot oil until tender. Stir in chili powder, cumin, garlic powder and salt. Cook 1 minute more. Cool. Stir in beans, rice, cheese, eggs and milk. Spray a 10-inch microwave-safe pie plate with nonstick cooking spray coating. Add rice mixture. Microcook, uncovered, on 50% power (Medium), 22 to 24 minutes or until center is set, giving dish a quarter turn twice during cooking.
Separate eggs. Add egg yolks to condensed milk and stir well. Add lemon juice to taste. Pour in pie shell.
Line pan with bacon strips. Mix all ingredients together and pour into pan. Bake at 350° for 35 minutes. Makes one large skillet.
Slit peppers lengthwise and remove seeds. Leave stem on. Combine other ingredients in food processor and then stuff peppers with this mixture. Bake at 375° for 15 to 20 minutes or until peppers are tender. Serve with Ranch dressing to dip in.
Mix all of the ingredients except the package of ham. Spread mixture on each slice of ham and roll jelly roll style. Wrap and refrigerate until well chilled; slice into slices and serve with crackers.
Preheat oven to 350°. Spray 15 x 10 x 1-inch pan with Pam. In large bowl with mixer at medium speed, beat flour, margarine, sugar and salt until mixture resembles fine crumbs. Press firmly into prepared pan and bake for 20 to 23 minutes or until golden brown.
Blend fruit juice and sour cream into mayonnaise in a small bowl. Mix in nuts. Chill until serving time. Serve over fruit salad. Vary amount of fruit juice for desired consistency.
Combine all ingredients and serve over lettuce leaves as a salad or make sandwiches. Great on raisin bread.
Sprinkle yeast over warm water in large bowl. Add dry milk, sugar, salt, melted shortening and 3 cups flour. Blend at low speed until moistened, then beat for 3 minutes at medium speed. Using a spoon, stir in enough remaining flour to make soft dough. Turn dough on lightly floured surface and knead until smooth and elastic. Divide dough into 24 pieces; shape into balls. Place in 2 greased 8-inch round cake pans. Cover; let rise until doubled (about 30 minutes). Preheat oven to 400°. Bake at 400° for 15 to 20 minutes or until golden brown.
Preheat oven to 375°. Cut cheese into triangles. On ungreased cookie sheet, separate rolls into triangles. Place 3 slices of pepperoni and one slice of cheese on each roll. Start at shortest side of triangle and roll to opposite point; curve into crescent shape. Brush roll with egg white. Bake 10 to 14 minutes.
Mix cucumbers, onion and salt thoroughly and let stand 2 to 2 1/2 hours. Drain thoroughly. Mix together sugar and vinegar. Combine all ingredients. Let stand 15 minutes. Place in freezer container and freeze immediately.
Add enough water to broth to make 2 cups. Gradually stir into cornstarch in small bowl until smooth.
Put meat in a 2-quart casserole. Pour mushroom soup, undiluted, over meat. Sprinkle with dry onion soup mix. Pour soda over all. Do not season!! Bake at 275° for four hours. Do not open oven door! Let stand 30 minutes before serving. Delicious! Serve over rice, noodles or potatoes.
Chill beans. When cold, pour beans into a bowl and rinse with water until sauce is gone. Drain. Pour into large bowl the chopped onions, lettuce and tomatoes. Pour in with the beans. Add grated cheese. Pour dressing over salad; mix well. Refrigerate for a couple of hours. When ready to serve, crush the bag of corn chips and stir in the salad.
Blend first five ingredients. Slowly add oil. Stir in poppy seed. This dressing is very good over green spinach salad, tossed green lettuce or fruit salad.
Cut Velveeta and Colby cheese into cubes; melt in crock-pot. Chop medium onion. Brown ground chuck in frying pan; add medium onion. Mix taco seasoning to ground chuck and simmer. Add ground chuck mixture to melted cheese, then add refried beans. You may need to add a little milk to make creamy. Leave crock-pot on low to keep warm and serve with nacho chips. Enjoy!
Preheat oven to 350°. Place pork chops in large baking dish and sprinkle with salt. Top each pork chop with onion slice and lemon slice. Mix brown sugar and catsup in small bowl and pour over pork chops. Cover. Bake at 350° for 1 hour, then uncover and bake for 15 minutes longer.
Cook noodles; drain and set aside. Mix eggs, cottage and Ricotta cheese and seasoning. Set aside. Cook mushrooms, onions and garlic in butter until tender. Stir in flour and pepper, then add milk. Cook and stir until thick and bubbly. Remove from heat and stir in spinach or broccoli, carrots and 1/2 cup Parmesan cheese. In a 9 x 13-inch pan, layer 1/3 of noodles. Spread 1/3 of cheese mixture over, then 1/3 of vegetable mixture. Sprinkle with Mozzarella cheese. Repeat these steps 2 more times. Sprinkle with remaining Parmesan cheese. Bake at 350° for 35 minutes, covered. This can also be made ahead of time and placed in the freezer until needed.
Melt the oleo in saucepan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoonful of mixture into balls. Make indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Yields 3 dozen.
Combine first 5 ingredients; set aside. Wash and dry chicken. Coat with mayonnaise. Roll in crumb mixture. Put chicken in shallow baking dish. Bake in 350° oven for 1 hour.
Mix together like pie crust. Spread or pat in 13 x 9-inch pan. Bake at 375° for 15 minutes or more until brown. Cool.
Mix graham cracker crumbs, butter and nuts. Put into 9 x 13-inch dish. Bake at 350° for 15 minutes or until brown. Let cool. Blend cream cheese, sugar and Cool Whip until smooth. Pour over crust. Mix pudding with milk. Spread on top of cream cheese mixture. Put remaining Cool Whip on top of this and sprinkle with a few nuts.
Mix ingredients in order given. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking 45 minutes or until knife inserted into center comes out clean.
Put sweet potatoes in baking dish. Add sugars, butter and milk. Turn oven to 350° and bake for 45 minutes.
Dissolve yeast in 1/2 cup water; add sugar and blend. Let stand in a warm place for 40 minutes. Beat in egg, shortening, salt, sugar and 2 cups of the water. Stir in some of the flour to form a thick batter, then pour onto floured board and knead in remaining flour, about 10 minutes. Place in a well-greased bowl and let stand until double in size. Knead in edges. Turn dough and let stand in warm place until double in size. Cut into three equal portions and shape into loaves. Place in well-greased 5 x 9-inch loaf pans and let rise until double in bulk. Place in cold oven, turn heat to 400° for 15 minutes, then reduce to 375° for 25 minutes. Remove from oven, brush with melted shortening and turn onto wire rack to cool.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine water and milk; set aside. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
Saute chopped onion and celery in margarine. Add mushroom soup, water, Cheez Whiz, rice and broccoli. Mix all together. Pour into a buttered baking dish. Bake at 350° for 30 minutes to 1 hour.
Cook chicken until tender; save broth. Debone chicken. Melt margarine and pour over crumbs. Put layer of dressing, then layer of chicken. Pour 2 cups chicken broth over casserole, then pour over it the chicken and mushroom soups. Bake at 350° for 30 minutes.
Brown the ground beef with the green pepper and onion. To this, add both soups and oregano. Make layers of ingredients as follows: noodles, meat mixture, mushrooms, pepperoni and cheese, ending with cheese on top. Bake 30 to 40 minutes at 325°.
Boil rice according to instructions on box. Use less water for flaky rice. Boil or cook meat or shrimp until done. Add a little salt and pepper. When meat is done, dice into small pieces. Scramble eggs; add green peppers, onions, celery and bean sprouts. Cook together until vegetables are soft. Cook in butter or oil. Add rice. Stir for about 10 minutes. Add soy sauce, salt and pepper.
Mix first 6 ingredients. Add flour and mix well. Dough will be very soft. Do not let dough rise. Store dough in a covered airtight container in refrigerator. Use as needed for warm yeast rolls by filling muffin pan cups (sprayed with Pam baking spray) 1/2 full of dough. Bake in a preheated 400° oven for 15 minutes. Serve warm.
Mix all in a saucepan and add milk as needed to thin to soup consistency. Bring to a boil but do not boil. Sprinkle top with grated Parmesan cheese and bacon bits if desired.
Mix soy sauce, water, honey, chili paste, pepper and cornstarch in bowl. Over high heat, brown meat quickly. Saute vegetables, stirring constantly, for 5 minutes with garlic. Add orange zest. Saute 1 more minute. Add liquid mixture. Let boil 30 seconds. Serve over rice.
Mix package of taco seasoning with 1 of the packages of sour cream. Set aside. Mash the avocados and add the remaining sour cream; set aside. Shred the cheese and set aside. In a 9 x 13-inch pan, layer refried beans, picante sauce, taco seasoning/sour cream, avocados/sour cream, tomatoes, onion, black olives and shredded cheese. Serve with tortilla chips.
Cut vegetables and cover with water in a large pot. Add dry onion soup mix, pepper and garlic, if desired (no salt). Boil 10 minutes. Cover and simmer until vegetables are soft.
Saute onions in oleo; stir in flour, salt and pepper. Add sour cream after flour mixture thickens. Remove from heat and add water chestnuts. Layer green beans in casserole dish and add sour cream mixture. Top with cheese and bake in 350° oven for 30 minutes.
Place meat in crock-pot. Cover with sliced onion. Combine garlic, ketchup, Worcestershire sauce, brown sugar, salt, paprika and mustard. Stir in water. Pour over meat. Cover and cook on low for 9 to 10 hours.
Dice and boil potatoes until tender. While potatoes are cooking, add onion (salt and pepper added to second cooking). After potatoes are tender, drain water and whip potatoes with mixer. Add milk; stir over burner until potato soup thickens.
Cream butter and sugar thoroughly. (Reserve 1/3 cup sugar to beat with egg whites.) Add flavoring. Blend egg yolks, one at a time, beating well after each addition. Sift flour, soda and salt together and add to creamed mixture alternately with sour cream. Fold in egg whites beaten to soft peaks with the reserved sugar. Bake in a 350° oven for 1 hour and 15 minutes in a Bundt pan or tube pan (or you can use several loaf pans). Cool 30 minutes in pan before turning out. This cake is better about four days old and can be stored in the freezer for several weeks.
Soak beans for 12 hours and drain. Place all ingredients in a 2-quart crock-pot or slow cooker. Cook for 15 hours on low setting. Remove ham hock and discard skin, fat and bone. Cut meat in small pieces and place in soup. Beans can be mashed if desired.
Preheat oven to 375°. Mix beans in spaghetti sauce, onion and cheese in an ungreased 2-quart casserole dish. Place franks on top of mixture. Bake, uncovered, for 25 minutes or until beans are bubbling and franks have a touch of brown. Sprinkle with cheese and cook 5 minutes more, until cheese melts.
Melt butter; while melting in another container, mix sugar, cocoa and flour, then pour into melted butter and mix well. Add 1 egg at a time, mixing well after each one, until you have added all 3 eggs. Add vanilla and milk. Mix well. Pour in unbaked pie shell. Bake in 350° preheated oven for 50 to 60 minutes.
Peel and devein shrimp; set aside. Cook green onions and garlic in a large nonstick skillet coated with cooking spray over medium heat, stirring constantly 1 minute. Add shrimp; cook, stirring constantly until shrimp turns pink. Stir in parsley and Alfredo Sauce; add fettuccine. Toss gently. Serve immediately. Yield: 6 servings.
Combine pretzels, 1 tablespoon sugar and margarine. Pat into 9 x 13-inch baking pan. Bake 6 minutes at 400°. Set aside to cool.