HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix water, sugar and yeast. When it rises, add flour, salt and oil. Mix and knead for several minutes. Knead into a ball. Cover; let rise, then pinch into 18 rolls. Bake at 325° until nice and brown. Can be made into 2 loaves.
Crush cookies into fine crumbs; combine with melted butter. Press into sides and bottom of 9-inch metal pie plate. Freeze. Melt chocolate and stir in sugar and butter; add evaporated milk slowly. Cook mixture until thickened, stirring constantly; chill. Fill crust with slightly softened ice cream. Freeze again until hard. Spread cooled chocolate mixture over ice cream. Sprinkle with walnuts. Freeze until ready to serve.
Combine first six ingredients in electric blender. Cover and blend on low speed for 3 minutes. Pour into greased, 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Combine cold pack cheese food and softened cream cheese, mixing until well blended. Add remaining ingredients; mix well. Mold into bell shapes using 2 cold pack containers lined with plastic wrap. Chill until firm; unmold. Garnish with chopped parsley and pimento strips, if desired. Yield: 2 bells.
Sprinkle yeast over warm water; stir to dissolve. Heat cottage cheese until warm. Combine in mixing bowl the sugar, onion, butter, dill seed, salt, baking soda, egg and yeast. Add flour, a little at a time, to make a stiff batter, beating well after each addition. Cover and let rise in warm place until doubled (50 to 60 minutes). Stir down with 25 vigorous strokes.
Brown ground chuck and large onion; drain. Add pepper, garlic powder, cumin, chili seasoning and pinto beans; mix well. Line a 9 x 13-inch pan with corn tortillas (torn into pieces). Cover with 1/2 meat mixture and top with Velveeta cheese. Add other 1/2 meat mixture; top with Velveeta cheese again. Top with 1 can cream of mushroom soup mixed with Ro-Tel. Cover with foil and bake at 350° for 30 to 45 minutes. Serves 12 to 16 people.
Mix all ingredients except cheese. Place in 9 x 13 baking pan. Sprinkle with cheese. Bake at 375° for 30 to 45 minutes uncovered.
In 2-quart saucepan, cook chopped squash in 1 cup water until soft and able to mash. Add more squash if necessary or water. Add sugar, eggs and butter to hot mixture. Beat in dry ingredients. The batter should be cake mix consistency. Add more water to batter to make smooth like cake mix consistency. Pour into 16 greased muffin tins. Bake at 400° for 25 minutes. Cool. Good frozen for weeks. Makes 16 muffins. Can do ahead. Summer squash is always plentiful and finding delicious and nutritious recipes are appreciated. This is good for any meal or snack.
Mix together and pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Cook macaroni and drain. Chop celery, Italian peppers or green pepper and onions. Mix together tuna, shrimp and crab meat. Stir in mayonnaise to taste to consistency desired.
Mix together. Make into small balls. Bake at 350° until lightly browned.
In skillet, heat oil over med. heat. Saute onion, bell pepper, garlic in oil for 3-4 minutes. Empty kidney beans in large saucepan. Stir cooked vegetables into beans. Add all seasonings. Bring to a boil, then reduce heat to simmer for 30 minutes. Slice sausage and add to beans, continue to simmer for 30 minutes more. Prepare rice as directed. Remove bay leaves from beans. Serve over rice.
Cream together sugar and cream cheese.	Set aside. Mix water and Jell-O; cool. Line bottom of 9 x 13-inch pan with graham cracker crumbs. Reserve some crumbs. Whip Carnation milk. Slowly add cream	cheese mixture, Jell-O and vanilla. Pour into pan and sprinkle	top with cracker crumbs. Chill thoroughly and cut into squares.
Heat apricot nectar to a boil. Add jello, crushed pineapple and juice. Cool	1/2 of this mixture in a mold or pan. When set, spread with a mixture of cream cheese, mayonnaise and walnuts. Pour remaining liquid over top and let set in refrigerator until ready to serve.
Crush cookies in food processor or blender until mixture resembles dirt. Set aside. Cream the cheese, margarine and powdered sugar. Mix pudding mixes and milk, 1 to 2 minutes until well blended. Fold pudding mixture into cream cheese mixture with a rubber spatula. Fold in whipped topping.
Mix flour, brown sugar and butter in bowl. Mix in dates and pecans. Mix egg, buttermilk and baking soda in small bowl and add to flour mixture with vanilla. Spoon into greased and floured 8 x 8-inch cake pan. Bake at 350° for 30 to 50 minutes or until cake tests done. Cool for several minutes, then remove and cool completely.
Heat oven to 350 degrees. Grease and flour 13x9x2 pan. Beat eggs in large bowl. Stir in can mix (dry, cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes. (the surface of cake will be bumpy). Cool completely. Prepare chocolate pudding as directed on pkg. for pie, Let stand until thickened. Spread over cake. Store covered in refrigerator. Cut into squares. Can top with cool whip and cherries on top of squares.
Place Crisco and white chocolate, in chunks, in microwave, stirring every 30 to 45 seconds. Add pretzels and peanuts when chocolate is melted and mix until all ingredients are coated. Drop by spoonfuls onto wax paper to cool.
Mix shortening, sugars, beaten eggs and vanilla together. Sift together remaining ingredients and add to sugar mixture. Stir in 1 cup M&M's and drop by teaspoons onto ungreased cookie sheet. Bake at 325° for 10 minutes or until light brown.
In a saucepan, bring milk to a boil over medium heat; stir constantly. When milk begins to boil, turn off heat. Add coffee and sugar and stir until dissolved. Serve in 4 clear, heatproof glasses. Serves 4.
Toss carrots, broccoli and cauliflower. Mix together celery soup, mayonnaise, Cheddar cheese, diced celery, fresh onion, salt and pepper. Mix all together. Spread out into a 9 x 13-inch pan. Top with 2 tablespoons melted butter mixed with 1/2 cup seasoned bread crumbs. Sprinkle Parmesan cheese over this. Bake at 350° for 30 to 35 minutes or until vegetables are just tender.
Preheat oven to 375°. In mixing bowl, place flour (measuring by spooning it into a cup and leveling the surface; don't shake down). Add sugar and stir well with the spoon. Add beer all at once and before stirring break the egg into it. Mix the egg into the beer and stir the mix with a spoon. Stir long enough to mix well. Put batter into a 9 x 5-inch loaf pan. Bake 60 to 65 minutes.
Cook carrots sliced crosswise. Saute onion in margarine. Add flour, salt and dry mustard, mixed together. Add milk and cook until thick. Remove from heat and add celery seed. Layer carrots, slices of Cheddar cheese and milk mixture into casserole dish. Cover with milk mixture and bake 45 minutes at 350°. Cover with buttered bread crumbs the last 5 minutes.
Cook spinach with onion until completely thawed; drain thoroughly. Add milk and cheese to saucepan; heat just until the cheese is melted. Mix in beaten eggs. Stir in spinach to milk mixture. Pour into greased 1 1/2-quart casserole dish. Sprinkle bread crumbs on top; dot with butter. Bake at 350° for 20 minutes. Serves 4.
Mix beans, sauce, onion, oil, salt, pepper and oregano in a baking pan; cook on 350° until sauce thickens. Add top with 1 cup grated cheese, Mozzarella cheese and Muenster cheese. Cover and return to oven until cheese is melted.
Coat potatoes with flour and seasonings. Place in 11 x 7-inch dish. Heat cheese and milk over low heat. Add green peppers, onion and pimiento. Pour over potatoes. Bake at 350° for 50 minutes.
Preheat oven to 375°. Grease 9 x 13-inch baking pan. Combine cake mix, eggs, butter, water and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 4 minutes. Stir in zucchini. Pour batter into prepared pan. Sprinkle with walnuts. Bake in preheated oven 30 to 35 minutes until toothpick inserted in center comes out clean. Dust with confectioners sugar or drizzle with glaze, if desired.
Mix oil, vanilla and apples together. Add remaining ingredients and mix well. Spread in greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Soak beans in water overnight. In the morning, discard water and wash beans. Put beans and 6 cups water in crock-pot. Dice onion and garlic and add to crock-pot. Add salt, pepper and green chili. Cube turkey breast and put into pot. (Use jalapenos for extra zip, if you dare.) Cover and cook on high for six hours, watching to make sure the beans don't dry up. Add water as needed. Cook beans for as long as it takes for them to get soft. This is excellent the second day, too. Serve with hot corn bread.
Mix all together and pour into 2 pie shells. Bake at 350° until firm.
Cook pasta; drain. Meanwhile, spray a large nonstick skillet with cooking spray; heat oil. Add garlic and cook for 1 minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately. Serves 8.
In a baking dish, combine noodles, sour cream, onion, cottage cheese, tuna, salt, Tabasco and Worcestershire. Mix well. Sprinkle Parmesan cheese and paprika on top. Bake at 350° for 30 minutes. Serves 8.
Mix sugar and flour. Mash in oleo. Add Karo and mix well. Stir in eggs (beaten). Line pie tin with pecans. Pour mixture over pecans. Bake at 375°.
Mix sugar, sour cream and coconut and let marinate 24 hours in refrigerator. Mix in 12 ounces of Cool Whip. Bake cake as directed on box, then split both layers and frost.
Brown ground turkey and onion. While this cooks, put cream cheese, evaporated milk and soup into another large saucepan. Stir until melted together; set aside. Undercook your noodles by a minute or two and drain. Stir all ingredients together. Add frozen corn if using. Pour in a 2 to 3-quart casserole. Bake at 350° for 1/2 hour. Serves four.
Cream butter, shortening and sugar. Add eggs. Combine flour with baking powder and salt. Add to creamed mixture alternating with milk. Add the five flavors. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Beat eggs and add remaining ingredients. Bake in unbaked pie shell at 325° for 25 minutes or until knife comes out clean.
Combine Kool-Aid, water and sugar in punch bowl. Add half the sherbet and half the ice cream. Mix well. Add ginger ale, remaining sherbet and ice cream. Stir until frothy. Serves 24.
Trim crusts on bread and cut each slice into 5 strips. Put in 200° oven for 2 hours. This will make them crisp.
Mix pudding mix and milk together with electric mixer. Add other ingredients in order. Layer in dish with bananas and wafers.
Place a layer of potatoes in bottom of a greased shallow baking dish. Add a little onion and sour cream. Season with salt and pepper. Repeat layers and finish with a layer of potatoes. Melt 2 tablespoons butter in a saucepan. Stir in the milk and pour over potatoes. Dot with remaining butter. Cover and bake in preheated oven at 375° for 45 minutes. Uncover and bake 20 minutes longer. Serves 2 or 3.
Dissolve Jell-O in boiling water; put in blender. Add juice and water; blend 10 seconds. Add topping; blend 15 seconds. Pour half of mixture in a glass. Let stand 1 minute; top with remaining mixture.
Place oyster crackers, pretzels and nuts in a large bowl. Set aside. Mix oil, garlic salt, dill weed and Ranch dressing well. Pour over snacks and mix well. Can be kept in container for a long time. Great for parties and the holidays.
Heat all ingredients, except noodles and bouillon, to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Take chicken out of soup; cool slightly. Remove bones and cut meat up (I use kitchen scissors).
Mix yeast and warm water. Let stand 10 minutes. Blend in Bisquick. Add cold water. Mix into balls (4) and roll out into rectangle, 1/4-inch thick. Melt 1/2 stick butter and brush onto each rolled out rectangle. Sprinkle with cinnamon and sugar mixture. Roll as for jelly roll. Slice into 1-inch pieces. Lay, cut side down, on lightly greased cookie sheet. Bake at 350° for 20 minutes. Brush with butter and roll in cinnamon mixture. Serve warm.
Peel and grate 1 medium size cucumber (drain well between paper towels). Mix with other ingredients, then chill for 30 minutes. Serve on crackers or for finger sandwiches.
Beat egg yolks, stir in milk. Add lime juice slowly. This mixture will thicken; pour into cool graham cracker pie shell. Make meringue of the four egg whites, beating in powdered sugar. Sprinkle a little grated lime rind on top. Brown meringue at 325° for 10 minutes.
Saute onions in butter slowly, covered. Cook 15 minutes on low (not browned). Add salt, sugar and flour, stir well. Put all in crock-pot with bouillon. Cook 6 to 8 hours on low or 3 hours on high. Place croutons in bowl. Add soup. Top with grated cheeses. Brown a little under broiler.
Preheat oven to 350°. Grease a 9 X 5 X 3 inch loaf pan. In a mixing bowl combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternating with bananas. Stir in carrots and pecans. Pour batter into the greased loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove to a wire rack to cool completely. Makes one loaf.
Mix all ingredients together well and bake in a 9 x 13-inch pan until done at 400°.
Grease only the bottom of loaf pan. Sift flour, baking powder and salt. Mix shortening, sugar, eggs and bananas together and beat. Add dry ingredients all at once and beat with a spoon. Mix until smooth. Bake at 350° for 60 minutes. Cool in pan for 30 minutes and turn out.
Dredge chicken in cornstarch. In large skillet, brown coated chicken in oil. Stir in seasonings and scallions. Cook 2 minutes longer. Add broth and sherry (wine). Cover; simmer 10 minutes. Gently stir in mushrooms and tomatoes. Cover; simmer 5 minutes longer. Serve over rice. Sauce may be served separately. Yields 6 servings.
Preheat oven to 375°. In a large bowl, combine flour, wheat germ, oats, baking powder, cinnamon and ginger. In blender, combine juice, oil, egg, raisins and dried apples. Blend on medium speed until the raisins and apples are chopped. Stir this with the dry ingredients. Combine thoroughly. Drop batter by teaspoon onto cookie sheet. Flatten with a fork. Bake 8 to 10 minutes, until the top springs back when touched.
Let yeast dissolve in water. In a bowl, mix together sugar, oil and eggs. Once yeast is dissolved, add oil mixture to it. Then add flour and salt. Stir just enough to mix. Place covered bowl in refrigerator for at least 4 hours or up to 8 days. Make into desired shapes. Oil tops and let rise 3 hours before baking. Bake 15 minutes at 400°.
Saute the green onions in melted margarine. Stir in flour. Add crawfish tails and fat. Continue to saute. Stir in lemon juice, mushrooms, seasonings and soup. Keep hot in chafing dish. Serve with Melba rounds.
Mix all ingredients with mixer for 2 minutes. Pour into 2 loaf pans or 4 small ones. Lightly grease loaf pans. Can use Bundt pan. Bake 1 hour at 350° until toothpick comes out clean. Let cook 5 minutes more. Pour glaze over warm cake.
Mix all ingredients. Drop and flatten with a glass bottom, dipped in water. Bake at 350° for 8 minutes. Don't overbake. Make them small!
Boil chicken; cook and pick from bones. Mix soups, half cup of cheese and milk in saucepan. Warm. Spray loaf pan with Pam, then coat pan bottom with soup mixture. Put mixed chicken and remaining cheese in crescent rolls. Place on pan. Bake at 325° for approximately 20 minutes. Use remaining soup mixture as gravy.
Heat marshmallows in heavy Dutch oven in 2/3 cup cream until soft and smooth. Remove from heat and stir in Kahlua. Whip rest of cream and fold into cooled marshmallow mixture. Pour into bowl or dessert dishes. May decorate with chopped walnuts or shaved chocolate.
Mix jello and boiling water and cool. Mix ingredients and add jello mixture. Bake in greased and floured 9x12 pan at 350 for 35 minutes.
Mix ingredients together; pour into your favorite pie crust. Bake at 450° for 15 minutes; reduce heat to 350°. Bake until firm.
Spread dough on cookie sheet. Saute sausage, onion and peppers. Sprinkle all ingredients onto center of dough. Fold closed. Brush with raw, scrambled egg. Bake at 350° approximately 20 to 30 minutes.
Drain broccoli thoroughly. Combine first 6 ingredients. Stir in corn bread mix. Pour mixture into a greased 13 x 9 x 2-inch baking pan. Bake in 400° oven for 30 minutes or until brown.
Shell 4 cups of peanuts and roast. Remove skins, grind the peanuts through a food chopper or meat grinder, add 1 teaspoon salt. Remove 1/2 cup of the crushed peanuts, grind the remainder the second or third time using a smaller knife or take up the tension of the plate until the grinder is hard to turn. Mix coarse butter with the fine. Fill into clean, sterile jars. Pack the peanut butter so that all air is expelled to prevent rancidity. Seal the container air tight. If the peanut butter is to be stored for several months, process for 10 minutes in a water bath to remove air from top of the jar. Store in cool, dry, dark place.
Spray rack of broiler pan. Preheat the broiler. Sprinkle salmon with salt and pepper on both sides; place on broiler pan. Combine brown sugar, mustard and chopped dill. Spoon glaze on top of salmon. Broil 7 inches from the heat and broil until lightly browned and just opaque in the center, about 6 minutes.
Mix all ingredients together. Makes 1 large 9 x 13-inch casserole or 2 hot dishes. Bake at 350° about 45 minutes.
Boil first 4 ingredients. Remove from fire. Add remaining ingredients, stir. Put in dish and cover with coconut. Cool.
Put bread crumbs and milk in bowl. Add salt, pepper and melted shortening; mix well. Stir in almonds. Makes 2 cups stuffing.
Cook pasta according to package directions; drain and set aside. In a deep, heavy frying pan, melt the margarine and crumbled sausage. Cook slowly, stirring occasionally, until sausage is lightly browned. Add cream and wine to skillet with sausage and increase heat to medium-high. Bring to a boil, then reduce heat to a gentle boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Mix in the hot pasta and Parmesan cheese. Sprinkle lightly with nutmeg and serve at once with additional grated Parmesan.
Have some grease or lard in a pan on the stove. Get it real hot and add the cornmeal. Stir it until the meal is brown. Stir in water or milk and stir constantly until it's as thick as you like it. That should serve about 4 people.
Cook broccoli, potatoes and onions together in a large kettle with a small amount of water until the potatoes and broccoli are tender. Drain. In a large saucepan, melt margarine. Add flour and whisk until smooth. Add 3 cups water and bouillon. Cook and stir over medium heat until thickened. Add 1 cup milk and continue stirring and cooking until well blended. Pour mixture into kettle with vegetables. Add cheese and pepper; heat through, but do not boil. Serve immediately. Goes great with sourdough rolls. Serves 6.
In two-cup measuring cup, combine water and cornstarch; stir in rest of ingredients. Microwave until thickened. Delicious served on ham.
Sift the last 7 ingredients together. Boil raisins in water for 5 minutes and cool. Cream together butter and sugar. Add vanilla, cooled raisins and nuts. Add sifted flour mixture to other ingredients. Drop by teaspoonful onto greased cookie sheet. Cook 10 minutes at 350°.
Grease and flour tube pan. Mix ingredients thoroughly; add 1 cup hot water and combine just before you put cake in oven. Bake at 300° for 1 hour without opening oven door.
Dissolve bouillon cubes in 2 cups boiling water and set aside. In a large skillet, brown the ground beef, onion and garlic. Stir in the tomato paste, oregano leaves and the bouillon liquid with 1 teaspoon sugar and simmer about 20 minutes.
In an 8 x 12 or 9 x 9 ungreased pan, dump cherry pie filling and spread evenly. Dump pineapple chunks evenly over cherry pie filling. Sprinkle one single layer white cake mix, dry, on top of pineapple. Combine butter or margarine, coconut and nuts. Sprinkle mixture on top of cake mix. Bake at 350° for 50 minutes. Serve with whipped topping. Makes 8 to 10 servings.
Cream butter, gradually add sugar, cream together well. Melt chocolate and blend with butter mixture. Add vanilla. Add eggs one at a time beating 5 minutes each time (you can use electric mixer if desired). Pour into cooled crust. Chill 1 to 2 hours. Top with whipped topping and walnuts to serve.
Mix together first 8 ingredients. Squeeze all juice out of sauerkraut before adding other ingredients. Sprinkle chopped parsley and crumbled bacon over top before serving. This can be made several days before using.
Let venison roast thaw in water. Wash real good. Cook in crock-pot or in roasting pan at 350° until done. Real good.
Put first 5 ingredients into a saucepan. Bring to boil, stirring constantly. Cook 4 minutes. Cool completely.
Combine the bread crumbs and parsley on a plate. Place the cheese on another plate. In a small bowl, lightly beat the egg whites with water.
Mix rice, beef, egg, onion, salt, pepper and 1/2 cup tomato juice. Form into 18 balls and put in skillet. Add sugar to remaining juice. Pour over meatballs. Bring to a boil, then cover and simmer for 15 to 25 minutes.
Layer 3 layers of bread, cream cheese between layers, lots of cinnamon on cream cheese.
*Celery sticks, carrot sticks, green pepper, etc., for dipping.
In large skillet, blend soup, sour cream, and caraway. Heat. Add cabbage. Cover and cook over low heat 20 minutes or until cabbage is tender.
Disjoint wings, discarding tips. Combine ingredients. Marinate at least 2 hours. Place wings in a single layer in a shallow baking dish. Bake at 375° for 30 to 45 minutes. Best cooked just before serving. Great for feeding a bunch of hungry kids!
Combine all ingredients except potato chips, almonds and cheese. Place in large casserole dish (usually 9 x 13-inch). Top with remaining ingredients. Cover and let set in the refrigerator overnight. Bake at 400° for 30 minutes.
Cook squash and onion in salted water until tender. Drain well. In large dish mix rest of ingredients with squash & onion. Bake in 2 qt. casserole dish at 350 degrees for about 30 minutes, or until heated through. Sprinkle a few crackers over top if you desire.
Mix together. Triple it to fill punch bowl; increase 5 times for 100 people.
Mix together and bake at 350° in a greased and floured 9 x 13-inch pan or layers until done.
In crock-pot, cook 1 large onion in butter until softened. Add all other ingredients. Cook on high for about 4 hours or until all ingredients are mixed together and piping hot. Serve with scoop Fritos or tortilla chips.
Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk and add to cream mixture. Place flour in a large bowl. Add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. Bake in a greased 9 or 10-inch tube pan at 250° for 2 1/2 hours. Remove from oven. Pour hot glaze over top of cake. Let set in pan overnight.
Combine sugar, flour, salt and cocoa in heavy saucepan. Add milk, stirring over heat. Then add eggs, butter and vanilla while beating with electric beater over medium heat. Pudding done when mixture bubbles up and has become thick. Remove from heat. Pour into baked pie shell.
Melt margarine; add to graham cracker crumbs. Press into bottom of greased 7 x 11-inch pan. Spread coconut over crumb layer, then chocolate chips, then butterscotch chips, then nuts. Pour Eagle Brand milk evenly over nuts. Bake at 350° for 30 minutes. Cool on rack. Cut into small oblong pieces.
Cook bacon and set aside for garnish. Bake potatoes until tender. Remove from oven and cool. Chop scallions. When potatoes have cooled, hollow out potato from the top. Put pulp, scallions, parsley, sour cream, mayonnaise, butter, salt, pepper and Parmesan cheese in a bowl and mix until creamy. Spoon into potato skins and add cheese and bacon. Bake in oven at 325° for 20 minutes.