HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add yeast to the warm water. Allow to sit for 10 minutes or more. Add salt. Pour the flour on a table or board and make a well in the center of the flour. Pour water and yeast mixture into the well slowly, mixing in the flour as you pour. Work the dough, adding flour if needed. Knead dough until you have a smooth elastic ball. Place dough in a bowl. Cover with a towel and put in a warm place. Allow the dough to rise until double in bulk. Place on pizza pan. Put whatever you like on it. Bake in a 400° oven until brown, about 20 to 25 minutes.
Mix ingredients and pour in casserole dish. Add 1 cup of grated cheese and 2 cups potato chips (crumbled). Bake 20 minutes at 400°.
Drain cooked squash and mash. Mix together sugar, egg yolks and flour, adding a little milk to make a smooth paste. Add remaining milk, squash, butter and lemon juice; cook until thick, stirring as needed. Pour into baked pie crust. Beat egg whites to make meringue, at room temperature, adding 4 tablespoons sugar as you beat. Put on pie and bake at 425° until meringue is brown, about 5 to 8 minutes, depending on oven, checking often.
Preheat oven to 350°. Mix cake mix according to package. Pour into a well-greased and floured 10-inch or Bundt pan. Beat cheese, margarine and cornstarch until fluffy. Gradually beat in condensed milk, egg and vanilla. Pour evenly over cake batter. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan and cool completely. Store in refrigerator. You may use a chocolate glaze if desired.
In a large kettle, mix the tomatoes, onions and salt and let stand overnight. Drain mixture; put back into kettle and add the remaining ingredients; cook over medium heat until boiling. Boil for 5 to 10 minutes and put into hot, sterilized pint jars and cover to seal.
Boil water and cool. Pour into a large plastic container. Empty contents of can of formula. Shake well. Pour into a bottle and serve. Enjoy.
Beat egg yolks; add 1/2 cup sugar, salt, cocoa, butter and milk. Heat until sugar is dissolved. Add remaining sugar that has been mixed with flour and cook until thick. Pour into baked pie crust. Cover with meringue made from egg whites. Brown in medium oven.
Combine flour, salt, sugar and butter; add vanilla. Beat eggs and add milk. Combine with other ingredients, mixing well. Pour into well-buttered casserole and bake at 350° until firm, about 45 minutes.
Spray 9 x 13-inch pan with Pam to prevent sticking. Peel and slice potatoes in bottom of dish. If you use soup, drain green beans and pour them on top of potatoes. If you do not use soup, do not drain green beans. Add margarine and top with pork chops. Salt and pepper to taste. Bake in oven at 400° for 40 to 45 minutes or until brown on top. Turn pork chops over and bake for another 10 to 15 minutes until pork chops are done.
Drain oranges. Combine ingredients. Let stand 2 to 3 hours before serving. Garnish with red maraschino cherries.
Heat and blend all ingredients. Serve in fondue pot or serving dish that will keep mixture fairly warm. Serve with tortilla chips.
Mix sugar, syrup and water. Boil until spins a thread. Add peanuts. Cook until slightly turned color. Remove from stove. Add butter and soda; stir thoroughly.
Combine sugar, water, cornstarch and salt. Cook over medium heat, stirring constantly until boiling. Cook until clear. Remove from heat. Add red food coloring (approximately 1/2 teaspoon) and Jell-O. Stir well. Let cool. Mix sliced strawberries in Jell-O mixture and pour into pie shell. Chill. Top with whipped cream before serving.
Saute first 5 ingredients in olive oil. Add remaining ingredients, except Mozzarella. Cook, covered, for 10 minutes or until done. Add Mozzarella to 1/2 pound cooked pasta. Add sauce. Serves 2.
Use a large salad bowl and combine the broccoli, raisins and onion. In a separate bowl combine the sugar, vinegar, and mayonnaise. Mix well. Pour over broccoli mixture and toss to coat. Refrigerate to chill. Cook bacon slices and crumble. Just before serving, sprinkle with bacon and sunflower seeds. Makes 6-8 servings.
Saute onions in the butter and then add the bread. Set aside. Mix in a bowl burger, eggs, oregano or basil, salt and garlic salt. Then add the onions, bread and the cheese. Mix and put in a greased loaf pan.
Combine corn meal, salt and pepper. Gradually add to boiling water, stirring constantly. Remove from heat and stir until smooth. Cool. Add remaining ingredients except flour. Mix thoroughly. Drop by teaspoonfuls onto floured wax paper. Roll around on the flour to form balls. Drop into boiling meat or chicken stew. Cover tightly and steam 10 minutes.
Brown beef in melted butter. As meat begins to turn color, add onion. Saute until meat is well browned. Stir in tomato sauce and pepper. Simmer, uncovered, 5 minutes. Combine sour cream, cottage cheese, carrots and cooked noodles. Mix well. Alternate layers of meat mixture and cottage cheese mixture in a greased 3-quart casserole dish, beginning and ending with noodles. Top with Cheddar cheese. Bake in a 350° oven for 30 minutes.
Tie spices lightly in cheesecloth bag. Add spices and sugar to cider. Heat slowly to boiling. Lower heat to simmer 15 minutes. Remove spice bag. Serve piping hot.
Combine potatoes, flour, egg, salt, black pepper and grated onion. Heat shortening in skillet. Drop potato mixture by serving spoonfuls into hot shortening. Brown on both sides. Drain on absorbent paper. Serve hot with applesauce or grape jelly.
Cube or slice squash. Dice tomatoes, pepper and onion. Add seasoning to taste. Add to squash and simmer one hour or until done.
Mix and chill good. It will keep for 3 or 4 days in closed container.
Thoroughly coat both sides of meat with the sauces, mustard and catsup. Sprinkle with garlic salt. Place in roasting pan and bake at 350° until done, as desired.
Combine first 4 ingredients and set in refrigerator 2 hours. Drain well. Mix remaining ingredients well. Pour over cucumbers. Bag and freeze.
Combine chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar and pepper sauce in medium saucepan. Bring to a boil over high heat, stirring constantly, until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional chopped green onions or cilantro as desired. Serve immediately. Makes about 5 cups.
Mix all together. Pour into a greased 12-cup Bundt pan. Bake at 350° for 1 hour.
Thaw and squeeze dry the spinach. Set aside. In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce. Stir in spinach and water chestnuts. Put mixture in serving bowl and top with remaining Parmesan cheese. Chill for at least 3 hours. Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
Preheat oven to 350°. Using Dutch oven, brown beef, onions and green pepper. Drain fat. Stir in remaining ingredients. Cover and bake for 1 hour.
Cook peas according to directions on package. Bring water and salt to a boil; add rice. Cover and simmer until rice is tender (approximately 20 to 25 minutes). Combine bacon fat, rice, peas and onions in frypan; season with salt and pepper to taste. Heat until all are warm. Stir in bacon and serve.
Mix all ingredients in saucepan. Simmer over low heat for 1 hour. If it dries out, add more bourbon. Transfer to chafing dish and serve with toothpicks.
Bring water to boil; add tea bags and steep 20 to 30 minutes. Remove the tea bags. Add remaining ingredients and simmer. May be refrigerated and reheated for 2 to 3 days. A great cold weather drink.
Lay fillets, smooth side down. Sprinkle with 1 tablespoon parsley, tarragon, salt and pepper. Roll up each from wide end; secure with wooden pick. Bring broth to boiling in skillet. Add flounder. Simmer, covered, 8 to 10 minutes until fish flakes easily. Remove with slotted spoon to platter. Remove skillet from heat. Whisk in yogurt and mustard. Add remaining parsley. Spoon over fish.
Simmer beans in 9 cups unsalted water for 30 minutes. Allow to stand, covered, for 1 1/2 hours or until beans are softened. Drain and put in crock-pot. Add remaining ingredients except bacon; mix well. Place bacon strips on top. Cover and cook on low 10 to 12 hours or on high 4 to 6 hours. Stir occasionally.
Combine cake mix, margarine and 1/3 cup of the milk; mix well. Press 1/2 of the	mixture into an ungreased 9 x 13-inch pan. Bake at 350° for 5 minutes. Sprinkle nuts and chocolate chips over baked crust. Melt caramels with remaining 1/3 cup milk in saucepan over low heat; stir often until mixture is smooth. Spread evenly over nuts and chips. Top with remaining cake mixture; press gently. Bake for 20 minutes at 350°. Cool slightly.
Dissolve gelatin in 2 cups boiling water in a bowl. Add pie filling and pineapple and mix well. Pour into a 9 x 13-inch pan; chill until firm. Blend cream cheese and sugar in a bowl. Stir in sour cream and vanilla. Spread over congealed layer. Top with nuts and coconut, if desired.
Line bottom of 13 x 9-inch Pyrex dish with vanilla wafers. Pour on 1/2 of following mixture. Heat strawberries and sugar, then stir in jello. Cool. Pour over vanilla wafers.
Roll dough flat. Place meats, mushrooms and sauce on dough. Roll dough like a nut roll. Form a circle. Bake at 350° for 30 to 45 minutes.
Boil potatoes until tender. Chop onion, celery and boiled eggs. Mix all these together with pickle relish. Drain potatoes and cool slightly. Add to mixture and mix. Add mustard, vinegar, salt, pepper and mayonnaise. Mix thoroughly. You may need to add more mayonnaise to obtain proper consistency. You may adjust any of the ingredients to suit your taste.
Layer all ingredients on a large platter (12-inch pizza pan works well) in order given (adding shredded lettuce after tomatoes, if used). Serve with crackers or chips.
Wash and drain rice. Place in a quart casserole. Add the broth, wine and onion. Arrange pork chops on top. Cover and bake at 350° for 1 hour. Uncover; top each chop with slice of apple, then a slice of tomato. Re-cover; continue baking for 30 minutes longer. Sprinkle with parsley before serving. Serves 4.
Stir tomatoes, onion, chilies and seasonings into avocados by hand. Chill and serve on lettuce.
Cook pasta according to package directions. In a large skillet, simmer oil, garlic, onions and parsley until tender. Combine tomato paste and water. Add the tomato puree, wine and seasonings. Continue to simmer 5 to 7 minutes. Add bell peppers. Simmer an additional 2 minutes until tender. Pour over pasta and blend. Garnish with black olives. Chill approximately 1 to 2 hours. Serve cold.
Crumble cake and spread evenly in bottom of a large oblong pan. Pour pineapple evenly over cake. Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved. Pour this evenly over layer of pineapple. Prepare Dream Whip and spread over cake to create frosting effect. Sprinkle coconut over top. Chill.
Beat well and strain. Pour into 2 pint jars. Add garlic cloves in each jar. Watch that garlic doesn't fall into salad.
In a bowl, mix together flour and sugar. Set aside. Mix margarine, oil, cocoa and water together in a saucepan. Heat until comes to a boil. Pour over sugar and flour mixture and beat. Add buttermilk, eggs, soda and vanilla. Beat again. Pour into a greased and floured 12 x 18-inch cookie sheet. Bake at 350° for 20 minutes or so. Frost with chocolate frosting and sprinkle with nutmeats, if desired.
Mix together water, sugar, salt and shortening; let cool. Soften 2 cakes yeast in 1/4 cup warm water with 1 teaspoon sugar. Add 2 well beaten eggs to first mixture, then add yeast to that. Add enough flour gradually until you get a dough you can roll out. Cover bowl and place in refrigerator. Will keep 6 to 7 days. When ready to use, make into buns; let rise 1 hour. Bake at 425° for 15 to 20 minutes.
Blend first 4 ingredients in blender until smooth. With blender running at lowest speed, add ice cubes, one at a time; blend smooth. Serve at once. Makes 2 1/2 cups.
Combine carrots and lemon juice. Combine flour, sugar, baking powder, baking soda, spices and salt in a bowl. Beat in eggs, one at a time and stir in vanilla, coconut, walnuts, dates and pineapple until well blended. Pour into greased pans (2 loaf pans). Bake at 350° until toothpick comes out clean and cakes shrink away from sides of pan (approximately 60 minutes).
Mix all ingredients except brown sugar together. Pour in prepared pan and add brown sugar to the top of batter. Bake at 325° for about 55 minutes.
Mix all vegetables in large dish. Add linguine and salad dressing. Chill. Add croutons when served. Season to taste. Add a small amount of cooking oil to boiling water and linguine will not stick together.
Fry hamburger and onion. Mix all together and bake at 350° for 1 hour. Put bread crumbs on top.
Combine and beat well. Add 10-ounce bottle of 7-Up. Bake at 350° for 25 minutes.
Prepare orange juice as directed. Boil sugar and water for 3 minutes. When cool, add pineapple and orange juice. Mix bananas with the juice of lemons in blender and add to pineapple mixture. Freeze. When ready to serve, pour ginger ale or 7-Up over frozen mixture. Serve slushy.
Melt chocolate and margarine; add flavoring and nuts. Combine sugar, flour, eggs and vanilla and add to chocolate mixture. Spoon into muffin pans lined with paper cups. Fill half full. Bake at 325° for 35 minutes.
Dissolve jello in hot water; cool. Chill until thickened. Combine salad dressing mixed with the milk. Fold into jello and add pineapple, cottage cheese, nuts and lemon juice. Chill until firm. I use a 9 x 12-inch baking dish.
Boil small or medium potatoes until done. Remove from pan. Put same amount of butter or margarine as the size of potatoes. Mash together until all lumps are gone, then add confectioners sugar to butter and potatoes until it has the texture of dough bread. Roll with rolling pin until thin. Spread with peanut butter to 1/2-inch from the edge. Roll into a long roll and cut off the ends. Chill.
Combine milk, lemonade and Cool Whip in a large bowl. Beat with electric mixer until blended. Pour into pie shells and refrigerate for at least 4 hours before serving. Keep refrigerated.
Add required amount of water to juice. Freeze pineapple juice and take from freezer 2 hours before serving. Add ginger ale last. Serves 40 or more.
Drain and rinse pickles. Slice into large crock and cover with ice. Let stand until all ice melts; drain. Combine rest of ingredients and pour over pickles. Stir every morning for 5 days. Pack and seal.
Combine syrup, sugar, eggs, vanilla and salt; mix well. Add pecans. Pour into pie shell. Bake at 350° for 50 minutes.
Cook broccoli following directions on back of package. Drain and place in greased baking casserole. Make cheese sauce as follows: melt butter. Add flour, salt and pepper. Stir together. Pour milk gradually, a little at a time. Add cheese and stir over medium heat until thick. Crumble 1/2 package Ritz crackers on top. Pour 1/2 of sauce over crackers. Crumble remainder of crackers over sauce. Pour on remainder of sauce. Bake at 350° until brown.
Press rolls in bottom of 9 x 13-inch pan. Sprinkle sausage, hash browns and cheese on crust. Mix eggs and milk and pour over top of sausage mixture. Sprinkle Parmesan cheese on top. Bake at 350° for 20 to 25 minutes. Make up to 8 hours ahead. Store in refrigerator until ready to bake.
In large punch bowl, combine orange juice concentrate, pink lemonade and daiquiri mix. Stir in water, nectar and Schnapps. Chill until needed. At serving time, add lemon-lime soda and some ice cubes. Garnish with strawberries, if desired.
Combine rice with rest of ingredients. Chestnuts should be drained and sliced. Mix well and pour into a buttered 2 1/2 quart casserole. Toast almonds. Sprinkle mixture with nuts, cheese and some paprika. Bake at 350° for 25 minutes. Makes 8 to 10 servings.
Combine all ingredients. Divide into 10 (2 cup) packages or jars for gift giving. The beans look pretty layered in glass containers. Pack with soup bowls or in a soup tureen. Include recipe for soup.
Boil together for 2 minutes the brown sugar and butter. Line bottom of jelly roll pan with graham crackers. Pour mixture over crackers and bake 12 minutes at 325°. When cool, break crackers on line. Good!
Skim grease from broth and pull chicken from bone. Cut green onions with tops and add to broth. Cook slow. Add cream of chicken soup. Add cooked carrots and broccoli. Add chicken and rest of seasonings. Remove from heat. Add half and half and heat later to eat. Will thicken some second time heating.
Boil broccoli until tender, 15 to 20 minutes. Drain. Melt butter/margarine. Add flour; stir until smooth. Add milk; cook to a medium consistency (not too thin or too thick). Add bouillon cube and soup. Heat to medium boil. Add cooked broccoli. Simmer 10 minutes. (I use the pot I cook the broccoli in to make the thickening. I use canned milk.)
Peel and cut the rhubarb into small pieces. Boil slowly until tender. Add sugar; stir until dissolved. Serve hot or cold. Makes 6 servings. May add 2 cups sliced strawberries.
Place all in the blender and blend till smooth. Makes 1 1/4 cups, the equivalent of 1 can of sweetened condensed milk.
Place chicken in pan and pour all ingredients over breasts. Let marinate for 1 hour. Place on foil on grill and cover with foil. Cook for 45 minutes or until tender.
Place romaine, tomatoes, olives, cheese and oregano in a large bowl. Toss with dressing. Makes 10 servings.
Mix cake mix, oleo and 3/4 cup pecans. Press in 9 x 13-inch greased pan. Mix brown sugar and cream cheese and spread over 1st layer. Sprinkle 3/4 cup nuts. Bake 25 to 30 minutes at 350°. Cool before cutting.
Preheat oven to 350°. Grease six 3 x 6-inch pans or two 9 x 5-inch pans. Sift dry ingredients into a large mixing bowl. Make a well in the center. Combine remaining ingredients and add to dry ingredients, stirring just enough to moisten. Pour into prepared pans. Bake at 350° for 40 minutes for small pans. Additional time will be needed for larger pans. Check at intervals. Remove from oven and let cool 5 minutes before removing from pans. Cool on wire rack.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into greased 2 1/2-quart casserole. Crush cornflakes and stir in remaining butter. Sprinkle over potatoes. Bake at 350° for 50 minutes.
Combine butter and onion mix. Pour 1/2 of the onion mix in a greased round 8-inch pan. Arrange biscuits and pour rest of butter mixture over them. Bake at 400° for 12 or 14 minutes. Serve with lots of hot melted garlic butter. Sprinkle with Parmesan cheese.
Mix in a pan the brown sugar, margarine and 4 tablespoons "cream". Cook this mixture until thick and brown.
Combine food coloring and water. Add cornstarch, a little at a time. Stir mixture until texture is even. For added fun, mix up a big batch to use in sand and water table for exploration with cups, funnels, etc.
If you use plain flour, add 1 teaspoon salt and 1 teaspoon baking powder.
In Dutch oven	brown meat in hot oil. Add onions; blend together tomato sauce, 1 cup water, brown sugar, vinegar, salt, mustard and Worcestershire sauce and pour over meat. Cover and simmer for 2 1/2 hours. Skim off fat.	Stir in noodles and other cup of water. Cover and cook on low heat for 20 minutes. Stir often. Makes 6 to 8 servings.
Mix first 3 ingredients in crock-pot. Slice hot dogs and simmer in mixture in crock-pot until ready to serve. Serve on toothpicks.
Mix together all ingredients. Put into a large baking pan. Then spread ketchup over top. Bake at 400° for about 45 minutes, keeping grease drained off.
Shake together salt, mustard, oil, vinegar, sugar and pepper and pour over vegetables. Refrigerate overnight. Keeps about 2 weeks in refrigerator.
Combine rhubarb, marshmallows, Jell-O and sugar in a large mixing bowl; pour into a 9 x 13-inch pan.
Cook pasta; drain and cool. Prepare vegetables and mix together in a large airtight container. Any of the following may be substituted or added: mushrooms, celery, radishes, cherry tomatoes or zucchini.
Dissolve gelatine in juice from mushrooms. Mix all ingredients together and refrigerate for 2 hours.
Prepare pastry shell; set aside. Preheat oven to 325°. In a medium saucepan, low heat, melt butter. Add cocoa and stir until smooth. Remove from heat; cool. Stir in sugar, salt, slightly beaten eggs and corn syrup. Blend well. Stir in chopped nuts if desired and pour all into pie crust. Place pecan halves on top. Bake 40 minutes. Let cool and cover for 8 hours before serving.
*Equivalent amount of canned Alaskan King crabmeat may be substituted.
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In large mixer bowl, cream butter and sugar. Add pumpkin, egg and vanilla. Beat until light and creamy. Add dry ingredients and mix well. Drop by rounded tablespoons onto greased cookie sheets. Smooth tops of cookies. Bake in preheated oven at 350° for 15 to 20 minutes or until lightly browned.
Dip eggplant into egg, then into seasoned bread crumbs. Fry eggplant on both sides. Place on paper towels to dry off excess oil. Coat bottom of a large casserole dish with sauce. Place eggplant on top. Add filling. Place eggplant on top. Coat with sauce. Bake at 350° for 1/2 hour.
Beat eggs; add baking powder. Add flour, a little at a time until all is used up. Bake in 350° oven for 10 to 12 minutes.
Combine all ingredients with water. Simmer until beans are tender. Omit red pepper if desired (for milder chili). Remove bay leaf when done.
Mix all ingredients and refrigerate at least 2 hours (overnight is better). May be kept in tightly closed container for 1 week. Good with crackers or veggies.
Blend sugar, butter, jam and eggs. Sift dry ingredients and add to first mixture, blending well. Add raisins and nuts. Bake in three greased and floured layer pans at 350° for 35 minutes or until tests done in center with toothpick. Cool.
Place pork chops in a 9 x 13-inch pan. Layer cabbage, onions, potatoes and carrots in several layers, sprinkling each with seasoned salt. Lay strips of bacon on top. Pour water in at corner of pan. Cover tightly with foil. Bake at 350° for 1 hour.
Mix all ingredients well. Using approximately 1 teaspoon batter, roll into a ball and place on a cookie sheet. When finished, freeze all the candy balls. When solid, dip into a mixture of two 12 ounce packages semi-sweet chocolate chips and 3 1/2 teaspoons grated paraffin melted together over water in a double boiler. Dip candies 2 or 3 at a time, then cool on waxed paper until hardened. Serves 24.
Cut fish into thin fillets and then cube pieces about 1/4-inch square. Add lime juice, fresh squeezed, not frozen or diluted. Let sit in refrigerator for 2 hours minimum.
Drain pineapple and reserve juice. Mix chunks with marshmallows and put in refrigerator overnight. In a small pan, mix pineapple juice, sugar, flour, egg and vinegar. Cook until thick over medium heat. Cool overnight in refrigerator.
Beat egg whites until frothy. Add sugar; beat for 1 minute. Add other ingredients. Pour into buttered pie pan. Bake at 350° for 30 minutes. Top with sliced bananas and Cool Whip.
Cover whole cucumbers with boiling water. Allow to stand until next morning. Drain, repeat this procedure for the next 3 mornings. On the fifth day, drain and slice into 1/2-inch slices. Combine sugar, spices, salt and vinegar. Bring to a boil and pour over the cucumbers. Let stand 2 days. On the third day, pack the cucumbers into sterile jars, heat the syrup to boiling and pour over the cucumbers. Seal.
Mix sugars and sour cream in a small saucepan. Place over medium heat. Bring to a boil, stirring constantly, until mixture reaches 240° on candy thermometer. Quickly add vanilla and nuts. Stir. When well coated, turn out on waxed paper. Separate and let set. Best if made in sunny or dry weather. Recipe may be doubled.
Heat oven to 325°. Mix in a heavy 5 to 6-quart Dutch oven everything except meat and fresh vegetables. Stir in meat and vegetables. Cover and bake at 325° for about 3 hours, stirring twice, until meat is tender and sauce is thickened. Discard bay leaves before serving or refrigerating. Very good served with mashed potatoes.